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Monday, October 28, 2024

Cap'n Crunch Cereal Milk Ice Cream

While I have some pretty marvelous recipes for various ice creams, I decided to tee up a new one: Cap'n Crunch cereal milk ice cream. I mean, why not? I already have a favorite cookie recipe, also based on Cap'n Crunch. A nearly-depleted box of Cinnamon Crunch had the exact amount of cereal required, which is dunked in some whole milk and left to sit overnight in the fridge. The rest of the base is cooked up, an immersion blender helps transform the soaked cereal into the right consistency, and a bit of cream cheese gets mixed in for good measure. Another night for the whole thing in the fridge makes it ready for the churning, then the freezer for chilling, and then a bowl for chomping. That's how dessert came to appear after clean-up Saturday a week ago.


Based on "Cap'n Crunch Chocolate Chip Ice Cream," by Kita Roberts. From her Pass the Sushi blog. [Published 06 August 2013 / Updated 09 January 2023]

Sunday, October 27, 2024

Meal No. 3730: Beef & Cheddar Melts

Saturday a week ago, I pulled a sizable filet mignon from the freezer and dropped it into the sous vide immersion circulator. Meanwhile, I gave a long low-temped caramlezation to sliced sweet onions and then set about prepping Yukon gold potatoes to become roasted seasoned potato sticks of a sort. As dinnertime drew near, I buttered and toasted the buns. The steak was diced, sharp cheddar cheese thinly sliced, an extra slice of cheese from the American singles pack went on top...and it got a good toasting in the oven before the beef and cheddar melts sauce was added and the caramelized onions were piled high. It was gorgeous and messy and grandiose and glorious, and those roasted seasoned hand-cut fries were da bomb.


"Beef & Cheddar Melts Sauce," a Roediger House creation.

Saturday, October 26, 2024

Meal No. 3729: Fluffy Buttermilk Pancakes

Friday a week ago was a good but long day, with just under three hours one way to the southeastern part of Sampson County, so getting home around 6 pm left little time for a dinner production. Thank goodness for the dependably delicious and quick fluffy buttermilk pancakes. Super satisfying and plenty filling, that's how the weekend commenced at the Roediger House.


"Best Tips for Making Pancakes: Fluffy Buttermilk Pancakes," by Joanne Ozug on the Pioneer Woman website. [Published 10 May 2017]

Friday, October 25, 2024

Meal No. 3728: Creamy Basil Chicken

The Roediger House celebrated National Pasta Day with a callback recipe to meals of old: creamy basil chicken over fettuccine. I believe it appeared a few times in the old kitchen, over sixteen years ago. But only twice in the new one: once in 2009, with a different recipe; and then in 2018, with the one I used Thursday a week ago. It proved plenty pleasing for that repast on a chilly late week afternoon.


"Basil Cream Chicken," from MizzNezz on GeniusKitchen.com (now Food.com).

Wednesday, October 23, 2024

Brown Butter White Chocolate Walnut Blondies

Tuesday a week ago felt right for bringing a suitable dessert to the table, and it was particularly remarkable. Brown butter blondies were produced before bedtime, packed with white chocolate but not quite enough walnuts, with crazy-good caramelized crusting around the edges. I'd made a batch of sweet milk vanilla ice cream, and I still had enough butterscotch sauce stored away in the back of the fridge. All that indulgence might have stepped in as a balm for the pronounced end of the nice fall days and the arrival of what felt almost winterlike in comparison.


Based on "Brown Butter Blondies," from Anita Parris Soule of Wild Thistle Kitchen.

"The Best Butterscotch Sauce," from Barry C. Parsons of RockRecipes.com. [Published 29 March 2018]

"Sweet Milk Ice Cream," published in the King Arthur Flour catalogue some years ago, but no longer available on their website.

Tuesday, October 22, 2024

Meal No. 3727: Sous Vide Soup Night

You'll get to hear me whine about it a good bit for the blog posts coming from the exact middle of October, like this one that harkens back to Tuesday the 15th. Our weather took a cruel turn, after such a pleasant start to autumn, bringing not only very chilly (by comparison) low-to-mid-50s, an oppressive cloud cover by mid-afternoon, and a chilly rain that evening. Yuck, yuck, yuck. It put me in the mind of soup, but I was pressed for time and panicked...until I remembered the stored-away portions that were ready to be dropped into the sous vide immersion circulator. One bowl had potato cheddar, and the other had Vierling Saloon chicken and wild rice. Oh, so good!

Monday, October 21, 2024

Meal No. 3726: Murgh Makhani

The Sunday night meal last week was quite a feast: Indian butter chicken, or murgh makhani, with yet another different recipe to guide me in making this regularly fantastic dish. This version really produced a hearty full-flavored sauce, and the broiling of the spiced-yogurted chicken gave an approximation of tandoori-style cooking. With basmati rice and roasted cumin-coriander cauliflower, this was a tasty abundance, and an overindulgence.


"Indian Butter Chicken (Murgh Makhani)," from Andrew Janjigian. In Cook's Illustrated, No. 158 [May & June 2019], p. 6-7.

Sunday, October 20, 2024

Meal No. 3725: Potatoes & Broccoli

Saturday a week ago was a clean-out-the-hopper supper: roasted spiced potatoes and roasted broccoli florets. Nothing fancy or remarkable, but the habit here is to document it all.

Saturday, October 19, 2024

Beauty and the Beast

Here are two snaps from autumn life in the Roediger House, featuring the house pooches. Above, it's the moment one evening when it was actually a challenge to get them to finish their bedtime business and come back inside. A taunting stationary cat just sat in the driveway across the street, and these very good pups locked their gazes with intense ferocity while knowing the wall they stood on was the limit of their free range. I'm of the biased opinion that the cat nonetheless recognized these were stares of death and did not linger.

This next photo we might term Beauty and the Beast: Sumner, in a playful mood, with his still-startling growl fixed, superimposed on the first-of-the-season camelia blossom at the front wall.

Friday, October 18, 2024

Meal No. 3724: Carrot Cake Oatmeal

Last Friday morning, I left the house at 4:23 am, driving mostly in the dark of night, arriving only 80 minutes early for a full introductory day with administrators in Sampson County. It was a shock to get out of the comfort of the new car and to step out into a bracing 46°F dawn in Clinton. But it was an easy drive down, through the town where I spent my first year teaching, through the quaint hamlet I grew up in, past the closed movie theatre of my first car dates in high school, and ending up in front of administrators in the school district where my father took his first principalship in 1950. When I got back home that night around 7 pm, I chose an easy supper but dressed it up a bit: carrot cake oatmeal.


Based on "Carrot Cake Oatmeal," from Molly Watson of TheSpruceEats.com. [Updated 02 July 2019]

Thursday, October 17, 2024

Meal No. 3723: Ultimate Cream of Tomato Soup

It was a Thursday evening threesome for dinner, as the autumn began to assert itself a bit more, making steaming bowls of cream of roasted tomato soup an ideal choice for our menu. The rest of a store-bought loaf of sourdough sandwich bread allowed me to griddle four tasty grilled cheese sandwiches. Once more, I'm struck by the good fortune of simple delights and the rewarding fruits of kitchen endeavors.


"Ultimate Cream of Tomato Soup," from Cook's Illustrated, November 1999. Recipe can also be found online at Cookography.com.

Wednesday, October 16, 2024

Brown Sugar Cinnamon Rice Krispies Treats

Tuesday night of last week, I had to have something sweet after a somewhat early dinner. An easy answer to the dilemma was the new addition to the treats stable, and I do mean "treats": cinnamon brown sugar rice krispies treast. I made a double-batch this time, so they'd be thick and plentiful.


"Cinnamon Brown Sugar Rice Krispies Treats," from Christine Goff and published on JustAPinch.com.

Tuesday, October 15, 2024

Meal No. 3722: National Salmon Day

Last Tuesday was National Salmon Day, and I was all in for it. Spiced nicely along with an olive oil coating, roasted to perfection thanks to my wireless monitoring probe, and accompanied with a large, large pile of roasted broccoli: I was living large and eating heartily this latest offering of one of my favorite meals.

Monday, October 14, 2024

Meal No. 3721: Smashburgers!

After a good day of work last Monday with an early enough return home, I set to work on the quick prep necessary to be ready to pull off the very quick grilling of buttered buns and well-smashed burgers, topped with oozy America cheese singles and plenty of homemade burger sauce. It's a greasy mess to eat but that just makes it all the better.


"Simple Smashburgers," from the Roediger House. [Published 04 September 2024] I make no claim that these are the right steps for you, but as long as I've recorded them for myself, I thought I'd make a recipe sheet available should anyone like it.

Sunday, October 13, 2024

Meal No. 3720: Madame Cristo Grilled Ham & Cheese

Seemed to be about the right time to bring back a Madame Cristo-style griddled ham, Swiss, and turkey sandwich, as happened last Sunday night. I'm eager to supplement such a concoction with a fair-sized dollop of raspberry preserves, with suitable slathers applied grandly to each bite.


Based on "Madame Cristo—Grilled Ham and Cheese," from Chef John Mitzewich of FoodWishes.com and AllRecipes.com. [Updated 03 July 2018]

Saturday, October 12, 2024

New Orleans Pecan Pie Bread Pudding with Whiskey Butter Sauce

Last Saturday night's dinner had a rather special conclusion: New Orleans pecan pie bread pudding with whiskey butter sauce. With all that round challah I'd made looking for some clever employment, bread pudding seemed like the smart move for using it all up in a fell swoop. Cut into cubes and staled up a bit on the counter, those heavenly morsels soaked up the sweet creamy custard like gangbusters. While it ended up being far from my best bread pudding to date, that whiskey butter sauce is quite capable of covering all manner of sins.


Recipe was an amalgamation of two different versions of bread pudding:

"Whiskey Sauce," based on a recipe from Mimi's Cafe. [Recipe no longer available on Mimi's website.]

Friday, October 11, 2024

Meal No. 3719: Emeril's Skillet Beef Stroganoff

Perhaps the break from the easy house favorite of skillet beef stroganoff had lasted long enough, and that's what came out of the kitchen machinations for three of us last Saturday night. Well-spiced, boosted with onion and tender mushrooms, nestled on a bed of egg noodles, the bowlful of goodness more than satisfied.


Based on "Beef Stroganoff Hamburger Dinner in a Skillet," by Emeril Lagasse. Found online at The Food Network and also on Emerils.com.

Thursday, October 10, 2024

Squirrel No. 12

Here is the word of warning that this blog post is about the death of a squirrel at the hands of the house pooches, working in concert with one another. In this household, we do not grieve for the squirrels, who outnumber us considerably and who regularly prove to have destructive tendencies. (Just ask the neighbors to the south, whose neglected rental units have several squirrels’ nests residing in the walls of that ramshackle house.) We do not pretend that this is not a natural world in which we live, even if it's on a quaint quarter acre almost in the middle of downtown Winston-Salem.

It happened last Friday while I was gone for the day to Chapel Hill, to take in a homecoming activity for my UNC fraternity. Part of the kill was caught on camera, and then the stiffening little guy was ready for his final memorial portrait before the proper disposal was performed. Sumner was the primary executioner, but his success required the agile cornering and corralling offered by his sprightly sister. It's been about a year-and-a-half since he last expedited one of these annoying yard rats, and I suppose he is proud to have acquired Trophy No. 12.

Wednesday, October 9, 2024

Meal No. 3718: Challah French Toast

Let none of us be too surprised if one of the meals to follow baking up a large round loaf of challah is the house favorite version of French toast. That's what played out mid-day on Friday in the humble homestead, ever so tasty and filling. I'm careless and unrepentent about the grand sloshes of maple syrup I add to my paired toasts, and they quite typically are consumed gleefully but also all too quickly.


"French Toast," by PJ Hamel of King Arthur Baking online.

Tuesday, October 8, 2024

Meal No. 3717: Juicy Burgers on the Grill

Last Thursday's beautiful weather and some ground beef lurking in the fridge, plus two remaining burger buns, all combined to bring out the griller in me. For that day's meal, it was cheeseburgers in the manner long embraced by this household, juicy and flavorful, well-cheesed, and good slathers top and bottom of the house-made burger sauce.


Adapted from "Grilled Juicy Burgers," originally from Pillsbury Classic Cookbooks recipe magazine, July 2003, p. 52-53. After Pillsbury was purchased in 2001 by General Mills, home of Betty Crocker (founded in 1921, mind you!), it basically ceased to exist as a company and lives on just as a brand. I guess that's why a Pillsbury cookbook recipe from 2003 is now only found on the Betty Crocker website.

Quickly-whipped-up burger sauce was this recipe mostly from memory: "Thousand Island Dressing," which was based on a version from Graybert on GeniusKitchen.com.

Monday, October 7, 2024

Round Challah for Rosh Hashanah

In the celebration marking the start of the Jewish New Year, on the occasion of Rosh Hashanah, I am drawn to the memory of an incredibly special visit by my friend, colleague, and fellow UVA doc student Sheryl. In 2013, she journeyed from California to pass this holiday and brought with her inspiration for honoring the occasion in some of the traditional festive ways.

The culinary centerpiece of that was a round challah loaf, and I endeavored again this year to mark both the spirit and the fond memory by once more making one for the household. My lack of skill comes through in the denseness of it but my gracious did it prove to be some pretty wonderful bread to eat hot out of the oven with just a bit of butter.


Challah Recipe from Tori Avey, The Shiksa in the Kitchen [Updated 08 May 2023], which I first discovered thanks to the Bon Appétit website. [Published 04 September 2013]

Guidance for braiding the challah from "How to Braid Round Challah - Quick and Easy," from CookKosher.com on YouTube.

Sunday, October 6, 2024

Meal No. 3716: Chicken Salad Melts

A bit of leftover rotisserie-style whole chicken remained in the fridge, just the right amount for a batch of chicken salad, and that made Wednesday's dinner an easy call: chicken salad melts. Sure, I put store-bought hamburger buns into play as well, but they ought not go to waste. And there were still some DoubleTree-style chocolate chip-walnut cookies for an indulgent coda, so why not just be glad for another good day at the Roediger House?


Based on "Chicken Salad Melt," a Roediger House original recipe.

Saturday, October 5, 2024

National Homemade Cookies Day

The first day of October coincided with National Homemade Cookies Day, so I set out a cup of butter to soften that morning and, later in the day, got to work on making a batch of DoubleTree Hotel-style chocolate chip cookies. They turned out just right, a grand small dessert that day, with enough to also share with neighbors.


"DoubleTree Hotel's Chocolate Chip Cookies," by Ayşegül Sanford and her blog, Foolproof Living. [Published December 29, 2013 / Updated 07 December 2020] Official DoubleTree recipe from Hilton.com was released to the public on 09 April 2020.

Friday, October 4, 2024

Meal No. 3715: Pulled Pork Nachos

A generous overnight cook of a spice-rubbed pork shoulder, subsequently shredded and juiced up with a homemade quick-sauce, was the centerpiece of a grand spread of sheet pan nachos on the final day of September last Monday. I kind of had to go with this meal, once I realized I had this pork to cook, and with lime crema and beans and corn and part of an onion and the perfect remaining supply of tortilla chips in the cabinet. I really cheesed it up something fierce, but that ain't a bad thing. These were pretty awesome, if you don't mind my being blunt about it.

Thursday, October 3, 2024

Meal No. 3714: Chicken & Mushroom Strudel

The terrific opportunity to spend time with fellow UNC alums Margaret and Tathy when they came to town for the Bookmarks Festival meant a dinner together last Saturday night. On our menu: chicken and mushroom strudel and roasted broccoli florets. While I do like the recipe for that filling, I find myself considering ways to improve it and need to make some notes before I bring it back with some future supper. Still, the ladies were kind about what was on their plates and it was fantastic to get that extra time with them.

We saved room for some dessert: a tidy square of chocolate cake with chocolate ganache, and a big scoop of double chocolate liqueur ice cream. It was a suitable finisher to our evening of expansive conversation, ample wine, the glow of cozy candles, and the warmth of gathering and fellowship.


"Chicken Mushroom Strudel," from Chef John Mitzewich of FoodWishes.com and AllRecipes.com. [Published 28 October 2022]

"Double Chocolate Liqueur Ice Cream," by Kita Roberts. From her Pass the Sushi blog.

"The Best Chocolate Cake with Chocolate Ganache," from Averie Sunshine of Averie Cooks. [Update 08 February 2024]

Wednesday, October 2, 2024

Meal No. 3713: Mushroom and Shallot Salisbury Steak

Hot off the presses, once the latest issue of Bon Appétit showed up in the mailbox, came a new recipe for mushroom and shallot Salisbury steak, and when Kristen and Mookie came for dinner last Friday, we all got to find out how exceptionally delicious it was. My gracious, what glory: incredible flavors in the steaks themselves, a mushroom sauce to please us, the special treat of mashed skin-on red potatoes (this time with chives and bacon along with the sour cream and tons of butter)...and the fall-back to canned green beans.

The latest hurricane of 2024 had come ashore at the Big Bend of Florida overnight, and Helene proved to have a massive reach of unbelievable rain amounts. Here in Winston, we just got the brush-by, with steady rain fall and random occasional gusts of wind. By mid-afternoon, we were clearing. Those in the mountains to our west were not so lucky. No major damage around the house, and not as many small limbs and twigs to collect as I might have expected...but the second floor at the front of the house definitely had plenty of water coming through into the drip buckets.

About a block-and-a-half from the house, on the corner of West Fifth and Broad Streets, a tree took out the gas pumps awning and crushed a vehicle and landed on a beer truck:

The housecleaning ladies drove up as the weather was calming down, which was also well-timed because dear friends Margaret and Tathy arrived at day's end to spend the weekend taking in the awesome events of the annual Bookmarks Festival of Books and Authors. It was a quick in-and-out once they got here: dropping luggage, briefly visiting while I was doing dinner prep, and then off they went for the opening night activities at the Convention Center. Margaret and Tathy were excited to meet Stacey Abrams and Michael Eric Dyson, among others, for book-signings and meet-and-greet opportunities.

With all that activity, my plans around dinner for the visiting Mookie and Kristen had me making a quick return to vanilla bean pudding cake: after the more extensive clean-up from supper it was something I could throw together quickly enough to make sure we treated our dinner guests right.


”Mushroom and Shallot Salisbury Steak,” by Jesse Szewczyk. In Bon Appétit, October 2024, p. 18.

The return of late to this take on mashed red potatoes still being inspired by "Sour Cream and Onion Smashed Potatoes," by María del Mar Sacasa. In Cook's Country, February/March 2009, p. 9.

"Vanilla Bean Pudding Cakes," from Susan Reid. Published by King Arthur Baking. Recipe printed July 2017.

Tuesday, October 1, 2024

Meal No. 3712: National Pancake Day #2

Twice a year those of us persuaded by social media gimmicks find ourselves drawn to celebrate National Pancake Day. That drove the menu last Thursday, mid-afternoon, in between a collection of other tasks and appointments. Among those tasks of the day was the return of faithful college chum Ronnie for the finishing touches on the electrical connections in the mechanical room up on the third floor, the last piece to fall in place for the successful installation of the entertainment center he marvelously built.

Later in the evening, when all was settled in again, the vanilla ice cream I'd recently churned proved too great a temptation to ignore. All that sweet goodness with a softer consistency this time, and I left hardly a trace in the bowl.

The rain and drear as we anticipated the approach of the latest hurricane system got quite the headstart that Thursday, and it was mostly a day to partake of the joys of a cozy abode. The house felt more inviting after I decided to break out some of the long-held candles that were recently rediscovered with a cellar clean-up and reorganization. They've lost a fair amount of their potency with time, as might be expected.


"Best Tips for Making Pancakes: Fluffy Buttermilk Pancakes," by Joanne Ozug on the Pioneer Woman website. [Published 10 May 2017]

"Sweet Milk Ice Cream," published in the King Arthur Flour catalogue some years ago, but no longer available on their website.

Monday, September 30, 2024

Meal No. 3711: Chicken Fajita Quesadillas

It was another fine night for three of us when Amy was back for another wonderful Wednesday, which coincided with National Quesadilla Day, and so my menu was set for me! With loose guidance on cooking up some fajita-style chicken, and old guidance about quesadillas for a crowd, it was a humble offering at dinnertime. A gracious dollop of lime crema, a nudge of store-bought salsa, and napkins in abundance: we had our fill of all that chicken-y cheesy goodness.


Preparation and cooking based on "Quesadillas for a Crowd," by Morgan Bolling. In Cook's Country, August/September 2015, p. 18.

Chicken prepared with guidance from "Chicken Fajitas," from Nagi Maehashi of RecipeTinEats.com. [Published 16 July 2018 / Updated 01 August 2024]

"Easy Lime Crema," from Lisa Bryan of DownShiftology.com. [Published 22 April 2020]

Sunday, September 29, 2024

Meal No. 3710: Pappardelle with Bolognese Sauce

Last Tuesday saw the marvelous return of an out-of-town house favorite: Bradley. As mentioned in relation to his other recent visit, he's much closer now, thanks to the wise hiring decision of Appalachian State University. It will be a high priority to try to be at the ready whenever he says he's got time to run down here from Boone. For our dinner, I'd prepped a few days before a hearty bolognese sauce, and then tucked it away to set up for a day or so. Leading up to dinnertime, I boiled the pappardelle to serve as the wide-noodled receivers of that meaty goodness. A mess of salad went along with the main feature, with a choice of homemade Thousand Island or honey mustard dressings.

With high hopes and great anticipation, I chose a new recipe trial for dessert: Boston Cream Pie. It was a multi-day affair to put it together, beginning with pastry cream that I whipped up and stowed in the fridge on Sunday. On Monday night, I made the cake layers, giving them time to cool before letting them join the pastry cream for an overnight chill. Tuesday morning I assembled the cake and put it back in the fridge. Later that morning, I made the ganache for the topping, applied it, and once more put it away to fully chill before serving that night after dinner.

This version was a disappointment, which may have in part been the fault of my lesser kitchen equipment. The sweet cake layers were tasty but had gone a bit dry, becoming battle-pitched in resisting the slicing and serving function required to present it to the diners. I'll give kudos to the pastry cream and ganache, though: I was sold on 'em both.

And why this dessert? Well, the latest D&D dice roll to force more variety in kitchen endeavors dictated an April 2011 issue of either Cooking Light or Quick Cooking magazines...but I only have issues of those from around 2003. My rule is to go either to my top-tier and fullest sets—Cook’s Illustrated or Cook’s Country—for any dice roll misfires like this, and CI won out. Hence, this choice of Boston Cream Pie.


"Homemade Bolognese Sauce," from Holly Nilsson of SpendwithPennies.com. [Published 17 January 2023]

"Thousand Island Dressing," which was based on a version from Graybert on GeniusKitchen.com.

“Boston Cream Pie,” by Andrea Geary. In Cook’s Illustrated, Number 109 [March & April 2011], p. 14-15.