Friday, October 20, 2017

Meal No. 1940: Perfect Buttermilk Pancakes & Sausage


It was foggy and damp for most of the morning this past Sunday, but the Roediger House kitchen was warm and cozy with the appearance of buttermilk pancakes and sausage patties, with a generous slosh of maple syrup and a tall glass of cold milk.



"Perfect Buttermilk Pancakes," by Alison Roman. In the Cooking Section of the New York Times [found online].

Thursday, October 19, 2017

Meal No. 1939: Chicken with Mushroom Wine Sauce


A quick search on the blog shows that it's been quite a long time since I served up chicken with mushroom sauce, even though I have three pretty good recipes for it. As noted in the blog entry for Meal No. 475 back in 2012, one version was discovered in 2001 or 2002 in a joint dinner endeavor by my mother and me when I was first starting to get into cooking. I made it a few times in the old kitchen before 2008. The only other time I think I've made it was for Meal No. 672, in 2013, using a different recipe found online from Real Simple. When I brought it back this past Friday night, I depended on two recipes for it, as noted below.


I'd also made another batch of homemade applesauce to go with the stuffing and the small bit of smashed sweet potatoes remaining from the lamb meatloaf meal earlier in the week. It was a heckuva meal to finish out the week on a day when I'd had the pleasure of another great day with the Guilford County group in the High Point University Leadership Academy.



Based on "Chicken with Mushroom Sauce," from RealSimple.com; and "Chicken Thighs with Mushroom and Wine Sauce," by Diana Rattray and About.com's Southern Food.

Inspiration for Homemade Applesauce came from Evelyn Coulson of Cana, VA. Guidance for Homemade Applesauce came from:

Wednesday, October 18, 2017

Meal No. 1938: Potato & Cheese Soup


By Thursday evening of last week, the oppressive humidity and surprisingly warm days had finally given way to overcast skies and slightly cooler temps. It put me in the mood to throw a pot on the stove and make a good, filling, and comforting soup in it. A few years ago my sister shared a recipe for potato and cheese soup that's just always good. It was even better that night because I still had the rest of the madeira vegetables I'd made earlier in the week and that enriched and redirected the good flavors.



"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.

Tuesday, October 17, 2017

Meal No. 1937: Mushroom & Swiss Burgers


Since I didn't need all of the sliced shiitake mushrooms I'd bought for making lamb and multi-mushroom meatloaf the previous night, I figured I'd incorporate them into mushroom and swiss burgers last Wednesday night. Not the most amazing meal, I'll confess, but still good enough to survive suppertime.

Monday, October 16, 2017

Meal No. 1936: Lamb & Multi-Mushroom Madeira Vegetable Meatloaf


Originally, I was not scheduled to be off this past Tuesday, but when it turned out I had a day at home, I turned my attention to attempting a great supper for six that night. The menu included lamb meatloaf made with a filling that included two kinds of mushrooms and homemade madeira vegetables. I reserved the liquid from making the vegetables in order to create a Madeira sauce for the meatloaf. I'm always drawn to the Tupelo Honey Cafe's take on smashed sweet potatoes for this kind of meal, and I also had a pot of seasoned green beans. There was even dessert that night, as if we could possibly have any room for it!



"Lamb and Multi-Mushroom Meat Loaf" (p. 150) and "Smashed Sweet Potatoes" (p. 128), in Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen, by Elizabeth Sims with Chef Brian Sonoskus. Kansas City: Andrews McMeel Publishing (2011).

Madeira Sauce and Madeira Vegetables based on recipes from Tupelo Honey Cafe: New Southern Flavors from the Blue Ridge Mountains by Elisabeth Sims with Chef Brian Sonoskus. Kansas City: Andrews McMeel Publishing (2014), p. 157.

Sunday, October 15, 2017

Meal No. 1935: Grilled Ribeyes and French Fries


With only Sunday in between all the work of the previous week and being right back up and teaching this past Monday, I was easily drawn to the simplicity and deliciousness of grilled ribeyes and some crispy French fries when Monday's dinnertime rolled around.

Saturday, October 14, 2017

Meal No. 1934: Vierling Saloon Cream of Chicken & Wild Rice Soup


I'd sort of anticipated that it would be cooler this past Sunday, to go along with the effects of Hurricane/Tropical Storm Nate, and envisioned a big ol' pot of soup or stew. Instead, while it was rainy and overcast, it was also ridiculously humid and a bit warm. But the four of us at dinner didn't seem to mind the menu choice after all, since it was the really delicious Vierling Saloon cream of chicken and wild rice soup. It might have been the best it's ever been.



"Vierling Saloon Cream of Chicken and Wild Rice Soup," formerly offered at the Vierling Saloon in Marquette, Michigan. This was first shared with me by my sister Allison Holden and her husband Tom, from Rossville, Indiana. Another online version of the recipe can be found at Miss Mary's Blog.

Friday, October 13, 2017

Meal No, 1933: One-Pan Pork Tenderloin and Blade Runner

When I first started doing consulting full time, I was also still teaching a lot of weekend classes for the University of Virginia. I had lots of six-day weeks back in those days, but it's been a long time since that was the case. Until this past week, that is: three full days of observations and debriefing in three different counties; two days doing four sessions with high school teachers on instructional design; and, on Saturday, a wonderfully full day with members of the fall cohort in the High Point University Leadership Academy looking at issues of post-observation conferencing.


Then, that evening, the plans for Saturday night included company for dinner and also watching the director's cut of the 1982 Blade Runner.


One of these days, I'm going to come across another "one-pan" dinner recipe that is as easy and good for nights like that, but in the meantime, I have to keep relying on the terrific one-pan pork tenderloin with roasted vegetables that keeps showing up on the menu at the Roediger House. It's a good groove, but is it close to becoming a rut? My full belly didn't seem to care.




"One-Pan Pork Tenderloin with Green Beans and Potatoes," by Christie Morrison. In Cook's Country, October/November 2015, p. 27.

Thursday, October 12, 2017

Meal No 1932: Hamburger Supreme


Boy howdy, I had a great two days with teachers at North Forsyth High School this past Thursday and Friday. But my week was not yet done, and I had some finishing touches to put on my PowerPoint presentation for a class on Saturday, and I fell back on the ease of an old and favorite and frequent recipe for Friday night's dinner: hamburger supreme, with hot buttered corn and a cold Bell's Best Brown Ale.



"Hamburger Supreme," from the late Mrs. John T. (Glynn) Johnson of Buies Creek, North Carolina, via Janice Jones Bodenhamer.

Wednesday, October 11, 2017

Meal No. 1931: Biscuits 'N Sausage Gravy

Last Thursday night and it was a bowl of southern heaven at dinnertime at the Roediger House:


Tuesday, October 10, 2017

Caramel Popcorn Crunch Cookies


When I can carve out the time to do so, I like to take along some goodies to share with administrators or teachers with whom I might be working on a given day. Last week, thanks to an unusually early awakening, a few pans of cookies got made in the pre-dawn hours of Wednesday morning, and I took them to share with members of the High Point University Leadership Academy cohort that joined me for observations in nearby Yadkin County. They seemed to think they were okay enough.



"Cap'n Crunch Cookies," found online at The Capitol Baker, with credit going to The Sugar Plum Blog for inspiration and the source of the adapted recipe.

Monday, October 9, 2017

Meal No. 1930: Filipino Chicken Adobo


Last Wednesday night proved to be a fine evening for bringing back an incredibly tasty semi-regular Roediger House dish: Filipino chicken adobo, with its silky luscious sauce, all in a bowl over basmati rice.



"Introducing Chicken Adobo," by Bryan Roof. In Cook's Illustrated, March & April 2012, p. 6-7.

Sunday, October 8, 2017

Meal No. 1929: Creamy Garlic and Parmesan Chicken


The Tuesday night meal was another new recipe: creamy garlic and parmesan chicken over heritage egg noodles. I would have been happier with a slightly thicker sauce, but man! were the flavors ever on point...



Based on "Creamy Garlic and Parmesan Chicken," from Chef Joel Mielle of Recipe30.com.

Saturday, October 7, 2017

Meal No. 1928: Broccoli and Cheese Soup


Monday's new soup trial to go with the cooler fall-like morning that started the day: broccoli and cheese soup. It was definitely a winner and worth many repeatings.



Based on "Panera Broccoli Cheese Soup," from ChefNini on Food.com.

Friday, October 6, 2017

Meal No. 1927: Oven Baked Split Chicken Breasts


The Sunday evening meal that marked the arrival of October was Sunday-appropriate: crispy oven-baked split chicken breasts, along with stuffing and Southern creamed corn. I was all too full to successfully engage in the chase-around-downstairs-horseplay that Sumner insisted on afterwards.



"Oven Baked Chicken," from BettyCrocker.com.

"Southern Creamed Corn," by Patrick and Gina Neely of the Food Network.

Thursday, October 5, 2017

Meal No. 1926: Baked Ziti with Focaccia


After a week on the road, it sure was nice to return to the kitchen to be able to make a meal for seven of us on Saturday night, which included baked ziti, Caesar salad, and fresh-made focaccia with garlic and herbs.




"Baked Ziti with Italian Sausage," in Cuisine at Home, Issue 120 (November/December 2016), p. 28-29.

"Easy Focaccia Bread with Garlic and Herbs," from Adam at InspiredTaste.net.[Published 24 August 2017]

Wednesday, October 4, 2017

Salted Caramel Apple Pie


Back on September 23rd, when the meal that Saturday night included grilled glazed pork chops and a heaping of other stuff, those of us at the dinner table were too darned full to partake of the new dessert I'd made. So it instead became a mid-afternoon break the following day. This was salted caramel apple pie, along with more of the salted caramel ice cream and topped with homemade caramel sauce to boot. All that sugar in my belly made it hard to make the drive up to Shenandoah County later that day.




"Salted Caramel Apple Pie," from Michelle, the Brown-Eyed Baker.

Tuesday, October 3, 2017

Meal No. 1925: Grilled Glazed Pork Chops


If the glazed grilled pork chops from a couple of weeks ago hadn't been so good, I don't suppose I would have repeated them so soon. But the penultimate Saturday of September, and the first one of fall, was so freaking gorgeous that all I wanted was a simple supper to grill out. It was a night for glazed grilled pork chops with a first trial of the Brown-Eyed Baker's take on potato salad...which proved to be very salad-y but also really good:


Once again, I depended on the good advice of the folks at Serious Eats to help me get the hard-boiled eggs just right for that delicious potato salad:


I got a bit carried away, though, and also made fluffy Southern-style hoecakes, which were the best they've ever been:


The meal was so filling, since in addition I had steamed broccoli and homemade applesauce, that there ended up being no immediate interest in the dessert that I had also prepared...and which will show up in a later blog post.



"Glazed Pork Chops," in Cuisine's Celebrate the Seasons: Summertime Menus, Issue 10 (June/July 2016), p. 36-38.

"Best Ever Potato Salad," by Michelle, who blogs at the BrownEyedBaker.com. [Published 06 June 2016]

"Fluffy Southern-Style Hoecakes," by Erica of My Busy Bees and Me. Recipe first encountered through her YouTube video.

Guidance on Hard-Boiled Eggs: "The Hard Truth about Hard-Boiled Eggs," by J. Kenji López-Alt, Managing Culinary Director of SeriousEats.com.

Monday, October 2, 2017

Meal No. 1924: Light and Fluffy Waffles


Now that I've got a pretty decent recipe for homemade waffles, it seemed necessary to give them another spin a couple of Saturdays ago, when I also wanted to try out my new waffle iron. On this initial use, I definitely had the heat cranked up a bit high and got them crisper than would ultimately be desirable. But still: waffles on a lovely Saturday morning...I ain't complaining.



"Light and Fluffy Waffles," by James Schend, Food Editor of Taste of Home, September/October 2017, p. 26.

Sunday, October 1, 2017

Salted Caramel Ice Cream


With a little more than a jar's worth of homemade caramel sauce in the fridge, after my industrious labors a few days prior, I was in search of good recipes to try with it...like those amazing caramel chocolate chip cookie bars I just blogged about. When folks came to the house back on September 22nd for the third RoHo Reading Party, out on the upstairs balcony, the dessert I had on hand was a sort-of-bland salted caramel ice cream. The good news is I've got other, better recipes for this, so I expect to toss it into the rubbish bin.

It's a good thing I made a fresh batch of caramel sauce and still had a few remaining chocolate chip cookie bars to go with it.



"Homemade Salted Caramel Ice Cream," from Kayley of the Kitchen McCable.

"Salted Caramel Sauce," from Maria and Josh of Two Peas and Their Pod.

Saturday, September 30, 2017

Caramel Chocolate Chip Cookie Bars


Not too long ago, I got around to making my second batch of caramel sauce in anticipation of putting it to various uses. The first of those occurred back on September 20th, when I used a portion to help me make caramel-stuffed chocolate chip cookie bars. I don't believe I've done a whole lot with chocolate chip cookie bars, now that I think about it....I'm more of a cookie person myself. But these sure were compelling and temptatious!



From "Salted Caramel Chocolate Chip Cookie Bars," from Michelle, The Brown-Eyed Baker.

"Salted Caramel Sauce," from Maria and Josh of Two Peas and Their Pod.

Friday, September 29, 2017

Meal No. 1923: Meatloaf on a Reading Night


Last Friday was the third round of a Roediger House Reading Night, and with it also being the first official day of autumn, the page-turning occurred in the departing breezes of summer up on the second story balcony, looking out at the skyline of Winston-Salem. On the dinner menu: bacon-wrapped meatloaf, company mashed potatoes, seasoned green beans, and homemade applesauce.


And then more reading!



"My Favorite Meatloaf," from Ree Drummond, the Pioneer Woman. Posted 20 September 2010.

"Company Mashed Potatoes," a Jones family favorite.

Thursday, September 28, 2017

Meal No. 1922: Chicken with Coronation Sauce


Although I was only on the job for three days this past week, they were wonderfully intense days with the terrific cohort in High Point University's Educational Leadership Academy. By Thursday evening, I was content to fill my agenda with just a Bell's Best Brown Ale on the front porch, followed by an easy one-bowl dish of chicken with coronation sauce. You might've liked it, too.



"Coronation Sauce for Chicken," from 400 Sauces, by Catherine Atkinson, Christine France, and Maggie Mayhew. Hermes House (2006, 2008), p. 155.

Wednesday, September 27, 2017

Meal No. 1921: Cheeseburger Pockets


I got a hankering to try out a new recipe last Wednesday night, based on what I had in the fridge so as to avoid a trip to the grocery store. (I preferred using that time in the lovely afternoon breezes, on the front porch, with a cold beer in hand.) On the menu: cheeseburger pockets and thin-cut roasted red potato wedges. It was a good time to whip up a batch of the spot-on burger sauce, too.




"Cheeseburger Pockets," from Michelle, The Gracious Wife.

Tuesday, September 26, 2017

Meal No. 1920: Grilled Porterhouse Steaks and Fries


Last Tuesday night, on a gorgeous September evening, I got busy on the grill with porterhouse steaks and tossed a batch of shoestring potatoes into the deep fat fryer. I ate every last bit of that humongous steak and still managed to live to tell about it.

Monday, September 25, 2017

Meal No. 1919: Grilled Bacon Cheese Sandwiches


One week ago tonight, the evening meal was grilled bacon and cheese sandwiches and a tall cold glass of orange juice. I'd made my first-ever trip to the city landfill to get rid of a bunch of junk, and I also cut the grass that day, and I was just wanting something simple.

Sunday, September 24, 2017

Meal No. 1918: Sunday Night Pancakes & Sausage


A week ago, it was the end of a weekend of great guests which followed immediately after a one-day trip to Virginia Beach which came after a day of training and before that it was the really big birthday slow roasted beef tenderloin gathering. An easy dinner and a new trial for a pancake recipe seemed called for, along with sausage patties and cold, cold milk.



"IHOP Pancakes (copycat)," from Life in the Lofthouse.

Saturday, September 23, 2017

Sunday Sausage Balls


Last Sunday morning, in anticipation of a bit of morning hunger by the weekend's guests, I whipped up a batch of sausage balls to be ready for them. The plates were complemented by additional slices of the previous morning's French yogurt loaf.


Friday, September 22, 2017

Meal No. 1917: World's Best Lasagna


Once the Wake Forest Homecoming game was all wrapped up and the weekend's guests returned to the house, we gathered again around the table and had some heaping plates of fresh-baked lasagna along with toasted garlic bread. I went ahead and made another batch of sweet and sour vinaigrette to adorn spring mix salads with spiced vanilla-cinnamon glazed walnuts and blue cheese. It all seemed to be well-received by the assembled throng.

I was the only one to add some of my homemade applesauce to the plate.



"Spiced Pecan and Blue Cheese Salad," inspired by the signature salad at Ryan's Steaks, Chops, & Seafood (an excellent Winston-Salem restaurant). "Sweet and Sour Vinaigrette" from The Ultimate Southern Living Cookbook, compiled and edited by Julie Fisher Gunter. Birmingham, AL: Oxmoor House (1999), p. 373. "Cinnamon Vanilla Glazed Walnuts" recipe from McCormick & Company. Thanks as always to Jimmy Randolph for helping me track down those recipes.

"World's Best Lasagna," by John Chandler (Dallas, TX). Found online at AllRecipes.com.

Thursday, September 21, 2017

More French Yogurt Cake? Yes, Please


This past Saturday morning, I wanted to have something for the weekend guests to nibble on with their coffee, and since the French yogurt cake I've made a couple of times lately has been so very tasty, I had to bring forth another loaf of it from the hard-working Roediger House oven.



"French Yogurt Cake," by Andrew Knowlton. In Bon Appétit, May 2012, p. 30.

Wednesday, September 20, 2017

Meal No. 1916: One-Pan Pork Tenderloin and Roasted Vegetables


When I finished up a Project CRISS training in nearby Walkertown this past Thursday afternoon, I didn't get to come back home. Instead I pointed the car east and a bit north and drove to Virginia Beach, because I had a training with high school administrators there to look forward to on Friday. (Another bonus: stopping at Smithfield's Chicken 'N Barbecue at dinnertime on the route!) It was a great and full day to finish out last week, and then I turned around and drove back to Winston-Salem and was greeted by the weekend's guests who were staying here for Wake Forest University's Homecoming. That meant a dinner needed to show up on the table, and the easy choice based on what I had on hand was one-pan pork tenderloin with green beans and roasted red potato wedges. It might have been 9 o'clock at night when we sat down to it, but we tackled it all enthusiastically!



"One-Pan Pork Tenderloin with Green Beans and Potatoes," by Christie Morrison. In Cook's Country, October/November 2015, p. 27.

Tuesday, September 19, 2017

Red Velvet Cake & Chocolate Decadence Ice Cream


For the fantastic dinner gathering for six of us this past Wednesday night, I also managed to get desserts made. Both recipes were new trials for me, and the response was very encouraging from the crew.

The centerpiece was a four-layer red velvet cake, using the recipe from that most expert of food bloggers, Barry C. Parsons. The other "velvet" cake recipes I've made from his website (lemon velvet and chocolate velvet) have been absolutely outstanding, and this red velvet cake was right there with the rest of them.

The chocolate decadence ice cream was a novelty, both for its intense chocolate-y-ness as well as for its thick consistency. It might have even have been just a bit much, but then again, there are plenty of fans of chocolate around here.



"The Best Red Velvet Cake," from Barry C. Parsons of RockRecipes.com.

"Chocolate Decadence Ice Cream," from KingArthurFlour.com.

Monday, September 18, 2017

Meal No. 1915: Slow-Roasted Beef Tenderloin


In the marking of a special occasion this past Wednesday night at the Roediger House, a special dinner menu was fitting: slow-roasted beef tenderloin with spicy horseradish sauce; Brussels sprouts gratin; twice-baked stuffed potatoes; and, for those who were so inclined, some homemade cinnamon applesauce.



There was a special salad to start it off as well: spring mix with blue cheese and cinnamon-vanilla-glazed walnuts and a sweet and sour vinaigrette.




"Spiced Pecan and Blue Cheese Salad," inspired by the signature salad at Ryan's Steaks, Chops, & Seafood (an excellent Winston-Salem restaurant). "Sweet and Sour Vinaigrette" from The Ultimate Southern Living Cookbook, compiled and edited by Julie Fisher Gunter. Birmingham, AL: Oxmoor House (1999), p. 373. "Cinnamon Vanilla Glazed Walnuts" recipe from McCormick & Company. Thanks as always to Jimmy Randolph for helping me track down those recipes.

"Slow-Roasted Beef Tenderloin," from J. Kenji López-Alt, Managing Culinary Director of SeriousEats.com.

"Spicy Horseradish Sauce" from "Beef Tenderloin in Wine Sauce," from The All-New Ultimate Southern Living Cookbook. Compiled and Edited by Julie Fisher Gunter. Oxmoor Press (2006), p. 295, 296.

"Brussels Sprouts Gratin," by Alison Roman. From Cooking on newyorktimes.com.

"Stuffed Potatoes: Good/Better/Best," in Cuisine at Home,  December 2006, p. 23-24 [Recipe Clipping]. Reminder about crispier potato skins from "Crispy Baked Potato," from The Kitchen on foodnetwork.com.

Inspiration for Homemade Applesauce came from Evelyn Coulson of Cana, VA. Guidance for Homemade Applesauce came from:

Sunday, September 17, 2017

Meal No. 1914: Glorious Beef & Mushroom Stir Fry


With the welcome and unplanned addition of new neighbor Jordan to the dinner table last Tuesday night, I stretched the cubes of beef tenderloin into three bowls of glorious beef and mushroom stir fry. It was tasty, with just enough kick to make it interesting.



"Glorious Beef with Mushrooms," in Wok Fast by Hugh Carpenter and Teri Sandison. Ten Speed Press, 2002, p. 87 (recipe) and p. 26-27 (marinade and sauce).

Saturday, September 16, 2017

Meal No. 1913: Miso Chicken


As the winds began to gust outside and the rain picked up with the west-of-us passage of the remnants of Hurricane Irma on Monday night, it was all pretty cozy inside the Roediger House, with good tunes on the Sonos and Sumner sleeping in my old man's chair with his chin perched on the arm. In the oven for the evening's meal: miso chicken, a new recipe that I'd had saved in my file for quite a while. To go with it, rice and broccoli.

I'm glad I tried it, but it's not likely to get repeated. I've got much better recipes for chicken thighs!



"Miso Chicken," by Sam Sifton. In New York Times Cooking.




Friday, September 15, 2017

Meal No. 1912: Glazed Grilled Pork Chops


Before the far-reaching effects of Hurricane Irma could fully invade Winston-Salem on Sunday night, I thought I'd get some grilling in. Some thick center-cut pork chops were awaiting me in the meat drawer, and it all turned into a gracious and filling meal. To go with it, peas and a rice-vermicelli mix, and I couldn't resist adding some of the leftover sweet potato souffle from a dinner earlier in the week.



"Glazed Pork Chops," in Cuisine's Celebrate the Seasons: Summertime Menus, Issue 10 (June/July 2016), p. 36-38.