Wednesday, January 18, 2017
Back on January 9th, when I was home from work thanks to a snow day, I took advantage of the extra time and returned to a slow-cooker version of chicken tikka masala for our supper. It features bone-in skinless chicken thighs, marinated in a spicy yogurt sauce and then charred slightly under the oven broiler before going into the slow cooker with a hearty tomato sauce. Adding cream at the end finishes it into the tasty tikka masala sauce so many of us know and love. I also always feel the need to have coriander-cumin roasted cauliflower florets but occasionally, like that night, I also have (store-bought) naan as well. Ahead of the meal service, though, came the special treat of a round of mango lassis.
"Chicken Tikka Masala," in Cuisine at Home, Issue 85, February 2011, p. 14-15.
"Roasted Cauliflower," in Cuisine at Home, Issue 85, February 2011, p. 15.
"Mango Lassi," by Jamie Oliver. Online from The Food Network.
Tuesday, January 17, 2017
At the end of our snowstorm weekend, back at the beginning of the month, I finally got around to making the famous white wine coffee cake (a recipe I got from my mother, who got it from Barbara Taylor and Lib Tripp in Buies Creek, NC).
It's been over two years since I last made it, and it was every bit as good as we'd all remembered it.
And a word of appreciation, for the nice additions to my kitchen tools from holiday visitors Jeremy and Mark:
Monday, January 16, 2017
On the final night of my brother-in-law's Christmas visit last Sunday, it seemed we'd mostly met his menu requests. I'd sort of stocked up at the grocery store and didn't want to have to brave a run, since the streets were still snowy and quite icy that day. The manageable meal: pork tenderloin with a honey mustard glaze, along with company mashed potatoes and seasoned green beans.
"Pork Tenderloin with Honey Mustard Glaze," from Diana Rattray. Recipe found on About.com.
"Company Mashed Potatoes," a Jones family favorite.
Sunday, January 15, 2017
With last weekend's snow event, and four of us taking shelter at the Roediger House, I figured we'd best have some breakfast grub once everybody got up and had a first cup of coffee. I went with souped-up scrambled eggs and some crispy bacon, which was washed down well with cold orange juice and coffee.
Eggs based in part on "Slow Cooker Make-Ahead Scrambled Eggs," from Pillsbury Classic Cookbooks, April 2001, No. 242, p. 18-19.
Saturday, January 14, 2017
Lots of snow on the ground, cold cold temps, and no sign of cabin fever last Saturday night, so soup seemed like a good call, albeit a repeated one. This time, I served up potato and white cheddar soup, using a recipe that came to me from my sister Allison in Indiana. It was warmly received and left us ready to retreat to the third floor to watch Star Trek: Beyond.
"Potato and Cheese Soup," shared with me by my sister and her husband, who got it through a cooking class at KitchenArt in West Lafayette, Indiana.
Friday, January 13, 2017
With the weekend snowstorm sequestering the crew of us at the Roediger House last Saturday, I figured I'd try to get some grub on the table once Amy got back from her extended shift at the Kimpton Cardinal Hotel. What could be better than bowls of biscuits-n-gravy?
It's also worth noting that this is North Carolina: a 7-inch snowfall in Winston-Salem preceded and followed daily high temps in the 20s and 30s...and then yesterday afternoon it was this:
I was sweating in my suit as I drove home from doing a training with assistant principals yesterday!
Thursday, January 12, 2017
With the early January snowfall just beginning last Friday evening, the happy crew of four chose to return to the Roediger House after catching the IMAX Star Wars: Rogue One movie, rather than to proceed with our plan to eat out at Chang Thai. The impending winter weather event easily brought soup to mind, so I put together a batch of Two-by-Two Soup. We found it to be rather spicy but belly-warmingly satisfying.
Wednesday, January 11, 2017
By special request, I made a fresh batch of butter toffee cookies, even though this meant pushing back my bedtime last Thursday night. This concoction represents a sinful combination of terrific complimentary flavors wrapped up inside one delicious cookie. There were certainly enough to share!
"Butter Toffee Cookies," originally from King Arthur Flour. The catalog that comes periodically from KAF has recipes in it, which is where I originally got this. But, as sometimes happens, it is not available on their website. I'm glad someone posted it to Food.com.
Tuesday, January 10, 2017
A true winter chill has moved in, here at the end of my extended Christmas break, and on Thursday night I thought a hearty filling meal might help us all feel insulated against the elements. Deviled beef short ribs, stuffed potatoes, and homemade cinnamon applesauce made up the menu that night.
"Deviled Beef Short Ribs," by Jeremy Sauer. In Cook's Country, April/May 2014, p. 12-13.
"Stuffed Potatoes: Good/Better/Best," in Cuisine at Home, December 2006, p. 23-24. [Recipe Clipping]
Applesauce based on "Spiced Country Applesauce," from Finding Joy in My Kitchen. Published 11 September 2009.
Monday, January 9, 2017
After the Wednesday night meal, I was yet again prepared with a dessert: eggnog tres leche cake, which I'd made just once before. This time, I tried substituting buttermilk for the milk called for in the batter, and I suspect it was not a smart substitution. The problem is I'd used all my milk for the homemade eggnog and hadn't made it to the store yet. The crew that night said it was still reasonably delicious.
I can definitely attest that the eggnog itself was really good:
It's still cold here, by the way. Schools are out today so I have a snowday to look forward to, instead of a workday. And before I went to bed last night, this was our forecast low:
"Eggnog Tres Leche Cake," from Michele at FlavorMosaic.com.
"Homemade Eggnog," by Beverly Sims. In Cuckoo Cooks from Gilboa Christian Church in Cuckoo, Virginia.
Sunday, January 8, 2017
As the skies dried out this past Wednesday, and the winds brought a considerably more chilly evening into Winston-Salem, I retreated to the kitchen as dinnertime approached to prepare a meal for five. It's been over four years since I last made this one, so it was high time to bring it back: pecan-crusted chicken breasts with bourbon sauce. Also on the plates: buttered garden peas and stuffing. I made a note on the recipe that those breasts have to be cut down or pounded, though: it took almost an hour-and-a-half to get them cooked through! I hate to serve dinner so doggone late...
"Oven-Fried Chicken Breasts with Pecan Crust," by Virginia Willis. Published in the Winston-Salem Journal [online], April 21, 2010.
"Pecan-Crusted Chicken Breasts with Bourbon Pan Sauce," by Jim Romanoff. From the Associated Press and published in the Daily News-Herald [Harrisonburg, VA], December 29, 2010. Also found online. Can also be found at the Seattle Times.
Bourbon Sauce directions from "Pecan Chicken with Bourbon Sauce" by LifeIsGood on Food.com.
Saturday, January 7, 2017
For a highly welcome change, promises of snow (and a heaping of it!) did not end up empty, and overnight and through the morning, Winston-Salem got a pretty good winter blanket...somewhere around 6 or 7 inches, unofficially. And it was lovely.
I got out around 5:30 this morning and snapped photos of the house but also took a stroll east on Fourth Street all the way over to Main Street, to see Amy at her overnight shift at the Kimpton Cardinal Hotel.
When the sun broke through in early afternoon, the temps actually started dropping back into the mid-20s but it lit up the landscape awesomely.
Unfortunately, this rather nice snow event is due to be followed by a few days of single-digit lows overnight with daytime temps rising only into the 20s. Reckon this snow will stick with us for just a bit.
UPDATE: On Sunday, with the bright sunny skies in control of these single-digit morning temperatures, I dashed outside long enough to try to get some daytime photos, as shown below:
Friday, January 6, 2017
When we finished up our Tuesday evening meal of savory beef and broccoli turnovers, I finally had a dessert on hand to serve everybody: the chocolatey intensity of what I've always called the "Thelma 9 Chocolate Pie." It is the first recipe I ever collected (in 1976 or 1977?) and came from my Aunt Thelma, who was married to my mother's brother Carlton.
Thursday, January 5, 2017
Tuesday was another gray and rainy day in Winston-Salem, with temperatures to match that January weather, and I spent my day at home and inside. It was a morning of reading, an afternoon of visitors (including Philip Lamachio, who'd done all the wonderful plaster restoration and painting two years ago). When dinnertime rolled around, with four at the table, I offered up a requested menu including savory garlic beef and broccoli turnovers with a garlic creme sauce to boot.
"Savory Garlic Beef & Broccoli Turnovers," by Kirsten Renee Shabaz of Minneapolis, MN. Taste of Home, November 2011, p. 31. (Go to food.com for a copy of the original recipe.)
"DIY Cooking Creme," from Finding Joy in My Kitchen, 25 May 2011.
Wednesday, January 4, 2017
My timing didn't work out very well on Monday night and, with less than an hour to get dinner on the table for three of us, I had to resort to a popular stand-by: rotini carbonara. It was a full bowl to go with the full fun of watching this year's Doctor Who Christmas Special: The Return of Doctor Mysterio.
"Pasta Carbonara," a recipe shared by Monie Lawrence of Raleigh, NC.
Tuesday, January 3, 2017
On New Year's Day, I found myself with a 5-pound pork loin and a happy crew of five to prepare dinner for. I also dug out of the blog from quite a few years ago a helpful reminder of a delicious approach to crusting and roasting said pork loin, nestling it in with a somewhat non-traditional assortment of vegetables. This is a sage-and-parmesan crusted pork loin with sweet potatoes, leeks, cauliflower, broccoli, and sweet mini-peppers. Above is the shot before it all went into the oven...
...and this second photo is when it emerged after cooking.
Amy filled her plate nicely, as seen above...
...and my own plate was filled with equal goodness.
"Sage-Crusted Pork Roast with Roasted Vegetables" and "Creamy Mushroom Sauce," in Cuisine at Home, October 2009, Issue 77, p. 38-39.
Monday, January 2, 2017
When New Year's Eve rolled around on Saturday night, the five of us hanging out at the Roediger House were more than happy to make it a fun evening of Trivial Pursuit and grub. On the dinner table that night was a special request, using a recipe from the famous Chef James Beard: Chicken with 40 Cloves of Garlic.
I also wanted to try another recipe for Brussels sprouts gratin and came across a great one on the New York Times website.
Southern creamed corn seemed like a tasty choice for the third piece of the menu puzzle, and it proved to be a wise one.
"Chicken with Forty Cloves of Garlic," from James Beard. Published in One Big Table: A Portrait of American Cooking, by Molly O'Neill. Simon & Schuster, 2010, p. 350.
"Brussels Sprouts Gratin," by Alison Roman. From Cooking on newyorktimes.com.
"Southern Creamed Corn," by Patrick and Gina Neely of the Food Network.
Sunday, January 1, 2017
Typically over the Christmas holidays there will be a grand feast, which is simply a stealthy way to repeat the grand Thanksgiving meal because we all love it so much. This year, it was held on New Year's Eve Eve, with a tremendous and delightful gathering of 12 fantastic folks: Frank, Karen, Amy, Gern, Kristen, Mookie, Jeremy, Mark, Danny, Beau, Shane, and the erstwhile chef who did his level best to offer decent grub for our celebratory bellies.
"Oven-Roasted Turkey Breast," Betty Crocker: Holiday Entrées, Sides, Brunches, & More, November 2001, p. 22-23.
"Beef Tenderloin in Wine Sauce" (p. 296) and "Spicy Horseradish Sauce" (p. 295), from The All-New Ultimate Southern Living Cookbook. Compiled and Edited by Julie Fisher Gunter. Oxmoor Press (2006).
"Layered Green Bean Casserole," from my sister Allison in Rossville, Indiana.
"Sweet Potato Casserole with Pecan Topping," from Southern Living Slow-Cooker Cookbook, (Oxmoor House, 2006), p. 234-235.
"Cornbread Stuffing with Apples and Bacon," from David Venable. Found online.
Saturday, December 31, 2016
After a reasonably decent dinner for the five-person crew on Wednesday night, and in anticipation of the huge holiday dinner planned for Friday night, I decided to keep it casserole-y simple for Thursday: the cheesy goopy goodness of Roediger House favorite Pipetizer Cassserole...named in honor of guest-at-its-inception Jon Piper. It is a craven mix of browned seasoned ground beef, a splash of red wine, diced red pepper, slivers of green onion, either mushrooms or dried mushroom powder, garlic, tomato sauce, sour cream, cream cheese, Mexican cheese, penne, and oregano...topped with shredded cheddar cheese. Whether that description turns you on or off, we are all pretty happy with it here. For our meal that night, there was also garlic bread and fresh-tossed Caesar salad.
"Pipetizer Casserole" is an adaptation of "Tailgate Casserole," from The Big Book of Casseroles, by Maryana Vollstedt. San Francisco: Chronicle Books (2000), p. 120.
Friday, December 30, 2016
If my quick review of the blog is correct, the Wednesday night meal of bacon-wrapped pork filet mignons has now made its third appearance at the Roediger House. For the five of us dining that night, it proved to be pretty good. Green bean casserole and another batch of the buttery creamy Pioneer Woman mashed potatoes rounded out the plate.
"Pork Filet Mignons with Savory Pan Sauce," in Cuisine at Home, Issue 109, February 2015, p. 56-57.
"Campbell's Classic Green Bean Casserole," from Campbell's Kitchen. Recipe available online.
"Creamy Mashed Potatoes," from Ree Drummond, the Pioneer Woman. Published online 03 November 2007.
Thursday, December 29, 2016
With five at the table on Tuesday night and a dreary foggy start to that day, I was of a mind to serve up the always amazing Indiana chicken and corn chowder. Our full bowls led to full bellies and a small bit of desirable discomfort.
"Indiana Corn and Potato Chowder," by Brannon Soileau of Maize, An American Grill (formerly of Lafayette, IN). In Indiana Cooks!, by Christine Barbour and Scott Feickert with photographs by Tom Stio. Bloomington, IN: Quarry Books (2005), p. 64-65. Recipe originally shared with me by my sister Allison on December 31, 2006. You can find this, and quite a few other Indiana recipes, if you scroll to the bottom of this article: "Indiana Can Cook."