The on-going chronicle of all things related to the George and Laura Roediger House (c. 1905) in the historic Holly Avenue Neighborhood of downtown Winston-Salem, NC. More info and pictures can be found at RoedigerHouse.com. [Mobile users: CLICK TO SEARCH the blog.]
Once again, it's time to testify: it is hard to beat pan-seared pork chops that were first cooked to a perfect juicy temperature via the sous vide set-up. Tuesday night a week ago, that was the amazing centerpiece of supper, along with roasted whole green beans and yellow summer squash and onions. All by itself, it was a gi-normous meal and yet I still proceeded with a ridiculous dessert (tune in tomorrow for more on that).
The week before last, when I came home from Costco with an abundance of yellow and white peaches, I figured perhaps I should make peach cobbler. Then, I realized I had an even better option: peach cobbler ice cream. The weekend that followed granted me time to put it all together, including a flat pie crust, brushed with melted butter and then baked with a nice topping of cinnamon and brown sugar. After I had churned the peach ice cream itself, I layered it in the container with these baked flaky sweet crusts so that when it was scooped, you'd have a nice assortment of flavors and textures. All together, it was a marvel of frozen delights, and a glorious dessert following the Moroccan bistro chicken meal a week ago Monday.
"Peach Cobbler Ice Cream," by Christin Mahrlig of the Spicy Southern Kitchen blog. [Published 01 August 2015]
In the mid-90s, when I was a middle school teacher, I got to know one of my students and his family pretty well, in part because his mom was a teacher in the adjoining elementary school. We all still keep in touch from time to time, and I have for many years made a regular pilgrimage at Christmastime to his mom's house for dinner and hanging out. On one of those occasions, Brendan made a really nice Moroccan-spiced chicken dish served over quinoa, and I snagged that recipe from him and have been making it often over these many years. Last Monday night, with a few remaining uncooked chicken thighs from the arroz con pollo meal, I decided it was time to bring back what I call, in tribute, Brendan's Moroccan Bistro Chicken, still with quinoa and this time with roasted garlic-infused asparagus.
Friday a week ago was another occasion for a small dinner gathering, and it proved perfect for a return to the excellent Mexican chicken and rice recipe that I've been making for the last five years. With an elevated touch of spice, nicely balanced with the simple white cheese dip, it was a meal to eat too much of in a regret-free condition.
"Mexican Chicken & Rice," in Cuisine at Home, Issue No. 115 (January/February 2016), p. 10-11.
"The Best Mexican White Cheese Dip," from EatingonaDime.com.
When one of my cartons of really good grassfed whole milk is getting close to its expiration, I definitely go into pudding and/or ice cream mode. That's what happened midway through last week, when I figured I'd best get busy using up what remained of my cartons of dairy goodness. I've got some pudding recipes that require a hefty quantity, like the straightforward but amazing vanilla pudding recipe from the Food Network. I made the batch Wednesday a week ago so that it would be ready to serve for dessert the next night.
The next night, still in pudding mode, I messed around and made a creamy chocolate version, and it set up even better. That's what I was able to serve for the Friday night meal for dear guests Mookie and Kristen. I love those kids, but I really do love me some good ol' homemade pudding.
Let us also note a kitchen failure from last Saturday: I had two bananas left from my road trip so I was letting them ripen fully so as to incorporate them into a loaf of banana bread. I pulled a third banana from a current bunch and roasted it to a creamy perfection. And yet this was a miserable dry loaf of banana bread by the time it came out and I'd cut into it, so almost all of it ended up in the rubbish bin.
"Vanilla Pudding," from the Food Network Kitchens.
Adapted from "Homemade Chocolate Pudding," by Carrina Cooper [McAlpin, FL], from TasteofHome.com.
"Starbucks Copycat Banana Nut Bread," from Liz of LifeLoveLiz.com. [Published 25 March 2015]
Thursday a week ago: my beloved roasted salmon and roasted broccoli florets graced the dinner platters. I did not overindulge the broccoli, as I am wont to do, but you'd best believe I tackled every delicious morsel of that perfectly-roasted salmon fillet.
Wednesday a week ago, it got to be too late in the afternoon because I was enjoying my outside yard time too much. All I had on hand was a package of ground beef, and that's perfect for a return to sheet pan beef nachos. I overdid the cheese but also gladly added black beans and corn to it, so the pan was weighted down and many of the tortilla chips steamed instead of crisping. But was it tasty and delicious? Absolutely. Perhaps because there was an added bonus that has not been a regular feature: lime crema, that quite frankly was really on the money.
Taco-Style Meat Based on "Crispy Beef Tacos," by Hilah Johnson. From HilahCooking.com.
Seasoning was based on "Taco Seasoning I," from Bill Echols on AllRecipes.com.
"Easy Lime Crema," from Lisa Bryan of DownShiftology.com. [Published 22 April 2020]
We were all a bit peckish at mid-day last Wednesday, so I dispatched myself down to the kitchen and made up a quick batch of buttermilk vanilla waffles, and oh they were fine and good. I don't indulge like this all that often so the rarity made it all the more of a treat.
"Buttermilk Vanilla Waffles," by Stella Parks: BraveTart. Editor Emeritus and former Pastry Wizard of SeriousEats.com. [Updated 07 May 2020]
During last Wednesday morning's outside coffee time, with picture-perfect summer weather (not as hot, not as humid, and nicely breezy), Sumner found himself carefully watching and then quietly stalking a pair of frolicking squirrels. At first, they were chasing one another up and down the neighbor's cherry tree, but then they came over to one of the maples along the south property line. We looked up at a highly unusual sight: one squirrel was barely hanging onto a low limb while the other squirrel was furiously copulating while holding only onto the subject of his desire. It was not surprising when they fell and Sumner was on them as soon as they bounced. One of the two lovers was suddenly not quite so fortunate.
The rascal put up a pretty good fight but Sumner was not going to be deterred.
His instincts are sharp and he clearly knows the way to vanquish these yard rodents is to grab and furiously shake his head. It took a few tries to get the right grip and shake and finally the little bugger lay still.
This was the tenth squirrel kill by our excellent yard hunter and we were pretty excited for him.
Last Tuesday night's supper was a sous vide bounty of tender and juicy Moroccan-spiced split chicken breasts, served with chili-lime-garlic aïoli, buttered garden peas, and easy stovetop stuffing. Once dished up, it appeared as an overindulgent abundance on the plates, which were all empty once the meal wrapped up.
Chicken was prepped and cooked based on "The Food Lab's Complete Guide to Sous Vide Chicken Breast," by J. Kenji López-Alt, former culinary director of SeriousEats.com. [Updated 28 May 2020]
When I was dispatched to the kitchen last Monday night and told not to come out unless it was with a dessert to serve up, I followed through with the always amazing chai-spiced snickerdoodle skillet cookie, with the bonus of the last of my homemade vanilla bean ice cream (that I'd made for the It's-It Ice Cream Sandwich Cookies). This was pretty high up on the deliciousness scale.
"Chai-Spiced Snickerdoodle Skillet Cookie," from Heather Baird of SprinkleBakes.com. [Published 06 July 2020]
After that great weekend up in Indiana and with the arrival Monday of friend and colleague Jeremy from Virginia, I'm glad I had pork tenderloin in the fridge and a fine recipe for its use last Monday night. The main feature on the menu was grilled pork kebabs with a simple and tasty barbecue glaze that's a cinch to whip up. To the tender meat I added a couple of RoHo standards: roasted spiced potatoes and roasted broccoli. It was a pretty spot-on meal all the way around.
"Grilled Pork Kebabs with Barbecue Glaze," an online extra from Cook's Illustrated and based on "The Best Way to Grill Pork Tenderloin," Issue No. 134, May & June 2015, p. 6.
After a wonderful weekend away in Indiana to celebrate my nephew Eli's graduation from high school, with all that great time with my sister and her family, it turns out that the necessity of departing early Sunday morning deprived me of the chance to partake of the Holden family's brunch menu. On it, according to my brother-in-law Tom, was a puffy oven apple pancake that was well-received by those who were able to stick around. So Monday, it was the lunch choice when hunger pangs crept in.
Adapted from "Puffy Oven Pancake," in Betty Crocker's New Cookbook: Everything You Need to Know to Cook, from General Mills. New York: Macmillan (1996), p. 50. The recipe as written in this cookbook does not seem to be found easily on the BettyCrocker.com website but the link here is to Marie and Ron's blog, where they had posted it.
Back in late April, or thereabouts, I piloted a recipe for homemade peanut butter-oat-whole wheat dog biscuits. Once he got used to the idea and taste, Sumner sort of went wild for them. I finally got around to making another batch Tuesday before last, with the exciting revised approach involving cookie cutters themed for a pooch. Once again, Sumner was all about 'em. I made a full batch, wanting not only to share with the neighbors but also to take on the recent road trip to Indiana to share with Sumner's cousin Kobe.
"Best of Breed Dog Biscuits," from KingArthurBaking.com.
Monday a week ago, I managed to pull out yet another amazing new dessert, which turned out excellent mostly because it was one more winning recipe from the remarkable Stella Parks via SeriousEats.com. On the dessert plates: creamy, light, tangy and sweet no-bake cheesecake.
Even the piece that flipped over and missed the plate was still pretty darned awesome.
"How to Make the Best No-Bake Cheesecake," by Stella Parks, BraveTart and pastry wizard, and now an Editor Emeritus of SeriousEats.com. [Recipe Updated 30 October 2019]
Just under two weeks ago, I came across an article from someone who reported she had found the best breakfast sandwich ever. It was such an enticing description of the process but also of the result that I decided to grab that recipe direct from the source: Gordon Ramsay. His highly-touted approach to scrambled eggs had yet to get a trial here at the Roediger House, and with all the other components having their own individual appeal, I tried it Monday a week ago. And yes: it was certainly supremely delicious. With crisped bacon lardons and sautéed minced shallots, along with low-and-slow scrambled eggs boosted with spring onions and crème fraîche, topped with freshly-shredded sharp cheddar, and sitting between lightly-toasted brioche buns, with a smear of goat cheese under the top one: well, it was one fine breakfast sandwich.
"Gordon's Zedd Inspired Breakfast Sandwich," from GordonRamsay.com. Linked from article by Anneta Konstantinides from Insider, via Yahoo! News. [Published 02 June 2021]
After burgers were consumed and clean-up completed on Sunday a week ago, I could not shake my hankering for something sweet. After a couple of days of those amazing It's-It Ice Cream Sandwich Cookies (did I happen to mention that they were amazing?), I wasn't quite ready to be without at least a cookie, so I made the Worst Ever version of chocolate chip cookies, and they were oh-so-good as ever!
"The WORST EVER Chocolate Chip Cookies," from Sam Merritt of SugarSpunRun.com. [Published 28 November 2018; Updated 13 November 2019]
Last Sunday night was a warm and sultry evening with a hint of sprinkles in the air, but I wanted to grill hamburgers and turned to my trusty recipe that helps them turn out perfect just about every time...as long as I can keep flare-ups from scorching them while they cook. Dressed with both sharp cheddar and American cheeses, the well-seasoned ground beef patties only required a bit of mayo and ketchup to complete the burgers themselves, sitting on potato buns.
Adapted from "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 100 years ago this year, 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.
If I am remembering correctly, one of the undrawn Quarantine Task Jar slips that I was using last year at the beginning of the pandemic shutdown was going to force me to try making ice cream cookie sandwiches for the first time. That slip never came up but just over a week ago, a new recipe magazine issue sparked that interest again and I decided to try them out. The featured item is an imitation of San Francisco's famous It's It original ice cream cookie sandwich. You know, the one invented in 1928 by George Whitney by putting a scoop of vanilla ice cream between two oatmeal cookies and then dipping it all in dark chocolate. Sounds decadent enough, doesn't it?
I made the vanilla bean ice cream the Wednesday and Thursday before, so that by Friday a week ago it would be ready to scoop and squeeze between the fresh-baked (and cooled!) oatmeal cookies. For the chocolate shell sauce to dip them in, I made a couple of small tweaks in the approach recommended for the homemade Klondike bars that have shown up here a few times. The ice cream came out a tad softer than I'd have liked, but those sure were some delicious ice cream cookie sandwiches, if I do say so myself!
"Almost It's-It Ice Cream Sandwiches," by Jacyn Siebert [San Francisco, CA]. In Taste of Home, June/July 2021, p. 19-20.
"Vanilla Ice Cream" (p. 35-36), from Bi-Rite Creamery's Sweet Cream and Sugar Cones, by Kris Hoogerhyde, Anne Walker, and Dabney Gough. Berkeley: Ten Speed Press (2012).
Chocolate Hard-Shell Sauce adapted from "How to Make Homemade Klondike Bars," by Stella Parks, the Pastry Wizard at SeriousEats.com. [Updated 07 September 2018]
Last Friday night at the Roediger House showcased an increasingly predictable pattern that's been appended to a pretty consistent pre-existing pattern: there will be roasted salmon, and a night or two or three later, there will be amazing salmon croquettes. Of course there also has to be the garlic-chili-lime aïoli, which is perfect every time and always the perfect condiment for those croquettes. The variable in this meal is what green vegetable I'll roast to go with it, and on that night, it was Brussels sprouts.
Recipe sent to me by my sister Allison, who cracked up when I asked about the source: adapted from "Salmon Burgers" (p. 396) and "Herb Sauce" (p. 395), from Denise Austin, Shrink Your Female Fat Zones, Rodale Books (2003).
"Chili-Lime Aïoli," from David Wald of Princeton, NJ, May 2009.
With a second on-sale Boston Butt pork shoulder waiting for some good use last week, and knowing it was ending its useful lifespan, I took time Wedensday night a week ago to prep it for a very long slow cook, taking me all the way into last Thursday afternoon. I like this as a variation on my most common approach to pulled pork barbecue, and I definitely appreciate how easy the slow cooker makes it.
That Thursday proved to have a lot going on in and around the house. I'd noticed water slowly draining up out of my new city water meter for the irrigation system and finally opened it up to find it was full of water. I put in a call to my contact at PF Plumbing and the guys were here lickety-split. Turns out the whole meter itself was loose so they pulled it out and completely reinstalled it.
North Spring Street is also getting a resurfacing:
Because very little notice is given to the dwellers on these blocks for projects like this, there was a lot of frantic attempts to contact neighbors whose cars were about to be towed. It's also just entertaining to watch the process of scraping and prepping for the new top layer of asphalt to come. This was also the day for the twice-yearly maintenance appointment with Webb Heating and Air Conditioning, with system testing, condensate pump clean-out, filter changes, and full cleaning of the heat pump coils.
Pulled Pork based primarily on "Slow Cooker Texas Pulled Pork," from cmccreight on AllRecipes.com.
Barbecue Sauce for serving was adapted from "Sweet and Tangy Barbecue Sauce" from recipe for "Indoor Pulled Pork," by Bryan Roof. In Cook's Illustrated, January & February 2010 (No. 102), p. 6-7.
Sweet Southern Coleslaw based on recipe from Allison M. Jones.
Last Wednesday I was ready for another round of salmon, after a nearly two-week absence of it, and it roasted up to a spiced and flavorful perfection, along with garlicked whole green beans. And there was still some strawberry pie for dessert.
I'd make my 9th and 10th treks around Salem Lake last Tuesday and Wednesday, which really does work up my appetite. Each trip is usually around 20 miles, give or take, and even if my legs feel like they're lacking in energy as I work my way out there, I keep finding that the joy of the ride really kicks in once I start around the lake trail. I can't believe I've gotten myself to do this, after decades of overwhelming inactivity.
With Boston Butt pork shoulders on a 97-cents-a-pound special last week, I had to pick up a couple of them. The first one was used for a delicious braised pork stew, rich with red wine and vegetables. I'm calling it a stew this time, since it was a simple one-bowl meal with barely enough goop to qualify for spooning. It was hearty and filling, which I needed after another great bike ride out around Salem Lake (No. 8). That's how the Roediger House noted the final day of May when dinnertime rolled around.
"Succulent Braised Pork Recipe," from Melissa D'Arabian on FoodNetwork.com.
Sunday a week ago, following a couple of sort-of-wet-and-rainy days, a depressing cold front moved through, turned the skies an all-day grey, and depressed my mood and the temperatures, which barely got above 60 until quite late in the day. The bright spot was having Kristen and Mookie over for dinner, though, and the day's weather called for something comforting and warm.
After cooking split chicken breasts via sous vide to a tender juicy perfection, I incorporated them into a grand casserole of cheddar crust pot pie, all savory and earthy with its mushrooms and sauce.
To make the evening complete, with some rounds of pool upstairs between the meal and dessert, we finished out with fresh-made strawberry pie.
"Chicken Potpie with Cheddar Crust," from Food Network Magazine, Vol. 4, No. 8 (October 2011), p. 132-133.
Chicken was prepped and cooked based on "The Food Lab's Complete Guide to Sous Vide Chicken Breast," by J. Kenji López-Alt, former culinary director of SeriousEats.com. [Updated 28 May 2020]
A week ago Saturday brought about a dual milestone: another post-pandemic small gathering of the all-vaxxed and a return of the amazing Atlantic Beach Pie. The Pilons, who are a delightful couple from the 100 block of North Spring Street, came up along with their toddler and got the house tour for the first time. And dessert was the premise for bringing this off, which allowed me to make Atlantic Beach pie for the first time in over two years. It is, as the article cited below states, phenomenal.
"One Phenomenal Pie: Atlantic Beach Pie," from Chef Bill Smith. Published in Our State Magazine, May 2014. Also featured in "Found Recipes" on All Things Considered from National Public Radio, broadcast April 13, 2013.
Last Saturday's supper was simple thanks to the sous vide and some prepped-and-sealed burgers. A super hot grill finished them off and melted the overabundance of cheese down to a tasty topping. I was ready for a somewhat indulgent dinner after a third day in a row making the bike trek out to and around Salem Lake (No. 7!).
Adapted from "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 100 years ago this year, 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.
Back in early April, I endeavored to pursue an odd project for me: I built a starling trap. We've been overrun by them, as described in the blog post about that little experiment, and they have had pretty much zero interest at all in my contraption. And then came last Friday, when I came in from my bike ride to discover my first prisoner. I'm glad to finally have it tested and proven to be functional. I regret that my concern about getting pecked hard made me too cautious to properly contain him when I tried to extract him from the cage...the bird flew my coop!
