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Say Cheese in April

Wednesday, April 6th, 2011

April is very trendy. It’s National Food Month, but when isn’t it? April is also a time to celebrate National Grilled Cheese Month. I researched more than twenty unique and different ways to prepare this retro recipe. It came on the scene about 1910 and soon became very popular and very much in demand. Because it is crunchy-delicious, it appears on menus around the globe. Give this a try and see how you enjoy this “Mr. Crunchy”, which is my nickname for Croque-Monsieur.

Croque-Monsieur North America

Ingredients

2 to 3 cups of grated cheeses (Gruyère, or emmental, a Swiss cheese)

1/2 cup freshly grated Parmesan cheese

1/4 cup heavy cream

1/3 cup milk

1/4 cup mayonnaise

3 Tbsp Dijon mustard

1 to 2 Tbsp horseradish sauce

6 slices of high quality bread, like brioche

9 portions of thinly sliced boiled ham

2 tomatoes sliced thinly

1 stick unsalted butter (maybe less; as needed)

~~~~~~~~~~~~~~~~~~~~~~

1) Turn on your broiler (remember to leave the oven door ajar)

2) Turn stove to medium heat. Use a heavyweight skillet, place on burner and melt a tablespoon of butter

3) In a large bowl combine heavy cream, mayonnaise, milk, mustard and horseradish until blended

4) Fold in combined grated cheeses (withhold 1 cup of cheese and a little cheese sauce, to use later on top)

5) Spread a liberal amount of cheese sauce on three slices of bread

6) Place tomato slices and ham slices divided evenly for each portion

7) Top with remaining bread and grill on both sides

Remove from heat and top sandwiches with the remaining sauce and cheese

9) Place sandwiches on an aluminum baking sheet and broil 3-5 minutes, or until the tops are golden and bubbling

10) Serve while piping hot, but be careful not to burn your mouth.

Note: If you are serving these to children, please allow the sandwiches to cool down part-way first.

These photographs might give you some more serving ideas. The first one is so lovely it calls to mind a work of art. Be sure when grilling your sandwich that the cheese is heated thoroughly and is melted, even oozing, once you cut into it. The second sandwich was infused with wasabi, which was blended into the cheese sauce. I believe this would be used in place of the horseradish sauce. All three choices will delight your guests, friends and families. Grilled cheese sandwiches can be more than the simplistic ones our parents served to us. No more processed cheeses with mayonnaise. We’re grown up and these reflect the old and the new. It’s a perfect blending of the generations.

Tags: croque-monsieur, crunchy mister, national grilled cheese month
Posted in Celebrating Food, Retro Recipes, Writing | No Comments »

Pancakes Today

Tuesday, March 8th, 2011

Today is Shrove Tuesday and it is also called Fat Tuesday. Some just refer to it as Pancake Day. It is the last day of shrovetide, which is the week leading up to Ash Wednesday. Tomorrow will mark the first day of the season of Lent. It is a tradition to eat pancakes today, as Lent is a time of reflection and fasting in the Christian religions. Many countries have week-long Mardi Gras celebrations and people dance in the street, sing and wear costumes or colorful beads. It seems that there is much frivolity and innocent abandon. Celebrants release pent-up energies before the solemn forty days of Lent begin. Many people love to eat pancakes for dinner and relish the delicious and lovely carb laden food.

Beautiful Buttermilk Pancakes

2 cups all purpose flour

2 tsp baking powder

1 teaspoon soda

3 tbsp sugar

1/2 tsp salt

2 large eggs (beaten lightly)

3 cups buttermilk

4 Tbsp unsalted butter (melted)

(you’ll need more butter for the skillet and after you flip the pancakes)

Instructions:

1) Heat your skillet to a medium-high heat and then back it down to a tad over medium.

2) Stir all of the dry ingredients into a large bowl.

3) Add eggs, buttermilk and melted butter. Whisk together but do not stir too long. Allow some smallish lumps to remain.

4) Let the batter sit for a few minutes so as to allow the ingredients to marry … become something new. The batter will rise slightly and seem a bit puffy indicating it is ready.

5) Melt butter into the skillet and when the bubbles are about to turn a light golden color, ladle some batter onto the middle of the pan.

6) When the bubbles surface and start to pop and the very edges are looking a little dry, flip your pancake over and then add some butter pats on top.

7) After the first one, you’ll have the hang of it. Sometimes you might want to add a little fruit, too.

Pancakes don’t take long to make and some people even use two skillets to get the job done faster.

* Note: If your pan seems too hot, rinse it under cold water for just a second or two to cool it down. Return the pan to the stove top, add butter and begin again.

Many people prefer to eat two or more and these are called stacks of pancakes. Some restaurants make small sand-dollar pancakes and the kids love them because they are just the right size. Whichever way you eat them, pancakes are delicious, nutritious, and if you eat too many they can be fattening.

Pancake Souffle

Pancake Cobbler

Tags: fat tuesday, pancake day, shrive tuesday
Posted in Celebrating Food, Retro Recipes, Writing | No Comments »

Banana Bread

Wednesday, February 23rd, 2011

Banana Bread Day is celebrated today. Fruit has been used in the making of quick breads for centuries and banana bread allows the baker to use the fruit after it has turned different shades of brown. The banana becomes soft and sweet, which makes it more malleable for mixing and adds a rich flavor and texture to the bread. It is not a bread that has to rise before baking, as the leavening ingredients are not of yeast.

Some biological leaveners are: beer, buttermilk, ginger beer, kefir, sourdough starter, yeast and yogurt. Two chemical leaveners are baking powder and baking soda, which are very familiar to bakers. Banana Bread calls for both of these chemical leaveners in the recipe. There are other types of leaveners such as steam and air, which are used in puff pastry and baguettes. A manual process, or way to do this, is by creaming butter and sugar together. It seems like chemistry yet the magical rise of baked goods is mostly learned not in class, but by watching batter turn into a finished baked treat right in our own ovens.

Here is a lovely recipe for you to make and share with your family and friends. It is a simple process that welcomes kids who want to lend a helping hand in the kitchen. It is one of the easier recipes for them to try.

Moist Banana Bread

2 cups all purpose flour

1 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup mashed (2-3) ripe bananas

1//2 cup unsalted butter (softened)

3 Tbsp milk

2 large eggs

1 cup toasted walnuts

~~~~~~~~~~

1) Preheat oven to 350º

2) Using a large bowl, stir together 1 cup of flour, the sugar, baking powder, baking soda and salt.

3) Using an electric mixer, turn on lowest speed and add in the mashed banana, softened butter and milk. Beat until blended.

4) Increase speed and beat on high for 2 minutes, while adding in eggs and remaining flour. Blend well.

5) Fold in toasted walnuts.

6) Pour into 2 greased loaf pans or cake pans and bake for 50 to 60 minutes, or until toothpick (inserted into the center) comes out clean.

7) Remove from oven and cool completely on wire racks.

Wrap in plastic wrap and set in refrigerator and slice the next day. Or freeze for up to one month using a freezer bag for added insulation. Thaw for 1 hour prior to slicing.

There are many variations for quick breads. Check out your cookbooks to see which types you might enjoy baking. These old fashioned breads are still very much in demand. Delicious, moist, and a great addition for any afternoon tea, lunch bag, or breakfast table.

Here is member EcoMeg’s recipe.

Tags: banana bread day
Posted in Celebrating Food, Retro Recipes, Writing | No Comments »

Perfect Cream Scones

Tuesday, February 8th, 2011

Scones are very easy to prepare and they have been around for centuries. Any good baker has their own favorite recipe for them and here is mine. They only take ten minutes to combine, cut and pan.

Cream Scones

This recipe falls into the category of quick breads. It is easy and quick to prepare. They may be served for breakfast, a treat or for a high tea. Originally from Great Britain. You can make them plain or add currents, raisins or dried fruits.

9 oz A. P. flour unsifted

3 oz sugar

1 Tbsp baking powder

1/2 tsp salt

1/2 cup currants

1 1/3 cups heavy cream

milk and sugar for brushing on tops (just prior to baking)

1) Blend dry ingredients including fruit into a large bowl. Make sure baking powder is well distributed.

2) Make a well in the center of the flour mixture and pour the liquid in the well. Blend by hand until just mixed. Lumps are okay.

3) Scoop out onto a lightly floured surface. It will feel sticky. Knead a few times until well incorporated. Do not over mix.

4) Shape into two pieces and shape into circles about 1/2″ thickness.

5) Using a round cutter press straight down, without twisting and lift upwards. The scone can now be placed onto a sheet pan. You may also consider cutting the round into pie-shaped pieces.

6) Place 2″ to 3″ apart on the pan as they will expand while baking.

7) Brush tops of scones with a little milk and sprinkle sugar on top.

Bake 400º 10 to 12 minutes. Larger 15 to 20 minutes. Cool on rack. Best when eaten fresh.

They would be a delicious treat for your Valentine!

Tags: perfect cream scones, Valentine's Day
Posted in Baking Tips, Retro Recipes, Writing | No Comments »

Retro Recipe: Porcupine Meatballs

Thursday, May 6th, 2010

Recently I have been in Spring cleaning mode, sprucing up and organizing our big ole’ barn of a house from top to bottom. It’s a lot of work, and not something I look forward to, but my efforts have resulted in some unexpected benefits as well. Not only do I now have clean closets and drawers, but I’ve also uncovered some long-forgotten treasures like the notebook from my 9th grade Home Economics class that I wrote about the other day.

During my recent Spring cleaning frenzy, I was cleaning the home office my husband and I share, and came across another treasure- the Betty Crocker Recipe Card Library that used to belong to his mother. It was given to me by D’s brother after our sister-in-law Kitty passed away, and it’s exactly like the one my mother used to have. This yellow plastic box with recipe cards is vintage 1970′s and chock-full of recipes that are truly a blast from the past.

I started flipping through the slightly-faded cards, and came across so many recipes I remember from my childhood…dishes my mom used to make on a regular basis like Tuna Chow Mein Casserole, Pizza Potatoes, and Foil-Wrapped Dinners. These oldies but goodies are still as delicious today as they were 30+ years ago, and I will be sharing them with you from time-to-time because retro is cool again, and good food never goes out of style!

Today’s recipe is probably my favorite from childhood, mostly because the name appealed to my 10-year-old self more than the actual dish. The Betty Crocker recipe card calls it “Oven Porcupines”, but my mom always called it “Porcupine Meatballs”, a name that never failed to amuse me and my brother. This recipe is 70′s comfort food at its’ best, and tastes just as good now as it did when my mom made it.

1 lb. ground beef

1/2 cup uncooked rice

1/2 cup water

1/4 cup chopped onion (1 small onion)

1/2 tsp. salt

1/8 tsp. garlic powder

1/8 tsp pepper

1 (15 oz.) can tomato sauce

1 cup water

2 tsp. Worcestershire sauce

Heat oven to 350 degrees. In a medium bowl, combine meat, rice, 1/2 cup water, onion, salt, garlic powder, and pepper. Shape mixture by rounded tablespoonfuls into balls. Place meatballs into ungreased 8x8x2 baking dish. Stir together tomato sauce, water, and Worcestershire sauce; pour over meatballs. Cover with aluminum foil; bake at 350 degrees for 45 minutes. Uncover and bake an additional 15 minutes. Serves 4-6.

Note: This recipe can also be prepared in a skillet on the stove. Prepare meatballs as directed. Heat 2 tablespoons vegetable oil in a large skillet; brown meatballs. Drain off fat. Stir together tomato sauce, water, and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer 45 minutes. If necessary, add small amount of water during cooking.

Tags: easy meals, meal ideas
Posted in Family, Quick Meal Tips, Retro Recipes | 5 Comments »

Nice Surprise – Chess Pie

Wednesday, May 5th, 2010

I was searching for a retro dessert, a Chess Pie Recipe, on the Internet today, because my sister and I had been discussing how nice it would be to make one. The only time I have ever made this dessert was about twelve years ago, when my Mother talked about how Mama used to bake her exceptional chess pie. Our Grandmother had a wonderful touch whenever she baked. Seeing that whimsical look on Mother’s face made me do a search for this delectable pie. I can still remember the surprised look when I announced that I was to bake her this beloved dessert. This expression quickly turned to anticipation and even a few licks of her rosy lips. She promised me that is was almost as good as her Mother had made.

Today when I saw this photograph of Chess Pie, taken by Michael Stern, I knew just by looking that it was what I was looking for. This will certainly please my sister, who lives on the west coast. Perhaps her son will make one for her this Sunday.

After a few minutes of searching, I was on the phone speaking with Donna King @ Bon Ton Mini-Mart, in Henderson, KY. When I asked her about the recipe she said it was her own. I explained my Grandmother used to make this and I was looking for a recipe. She didn’t wait a second before asking me if I had a paper and pen. I grabbed one and she patiently recited the ingredients and added a few tips, too. Thank you Donna King for your sweetness and generosity. For anyone who might like to make this for Mother’s Day, here you go.

Donna King’s Famous Chess Pie

3 large eggs

1 1/2 cup sugar

1/3 cup milk

1/2 cup unsalted butter (melted)

3 Tbsp cornmeal

1 tsp vanilla

1 9″ unbaked pie shell

1) Preheat Oven to 425º

2) Blend all ingredients while melting the butter.

3) Add melted butter and combine thoroughly

4) Pour into unbaked pie shell

5) Turn heat down to 350º, as soon as you place the pie into the oven. I recommend placing the pie onto a cookie sheet.

6) Bake about 30 minutes or until the crust is golden brown and the center is firm. Remove and cool completely before serving.

Note: *Variation: I have seen recipes where buttermilk is substituted for the milk.

Tags: Donna King's Chess Pie
Posted in Retro Recipes, Trying Something New, Writing | 2 Comments »

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