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.]
Last Friday night's boys' night finished out with a new dessert for the household: hot fudge pie. A chocolatey monstrosity in surprisingly compact form, as the slice was slid from fork to mouth, this newest addition to the chocolate pie stable was prepared as two pies so that one could be marvelously meringued while the other could hold forth in its topless glory.
"Hot Fudge Pie," from Jennifer McHenry of the Bake or Break blog. [Published 24 December 2013 / Updated 05 December 2024]
A tradition in my family for the last quarter century got its start with a fairly non-descript recipe for meatballs, served to mark the arrival of a New Year when Mother and my siblings were all together one holiday. But this simple recipe employs a marvelous combination of ingredients that coalesces into a most enjoyable result, and bringing this back especially around that calendar roll-over consistently fits the celebration bill. This occurred Friday night, a tad early, but that's when there were six gents around the table for a boys' night, followed by a movie upstairs. It all turned out great, I'd say: the meatballs, the company mashed potatoes, and the Brussels sprouts gratin.
"New Year's Day Meatballs," from Carol Fultz in Indiana (Recipe received in 2001).
"Company Mashed Potatoes," a Jones family favorite.
"Brussels Sprouts Gratin," by Alison Roman. From Cooking on newyorktimes.com.
With last week's winter solstice, we made the official change to the season of winter. But this has been an abnormally cold December all along, and I've been looking forward to reveling in the warmth of a roaring fire in the kitchen fireplace. That first burning of the season occurred Friday morning (Fire No. 94), when we were plagued by a gross grey chill and an ongoing threat of rain to make it even more miserable. I started that day with an aggressive 3-mile downtown hustle so that it could be accomplished before we got any precipitation. I even managed to work up a good sweat underneath all the layers I'd donned.
Outside it barely tapped 40°F before slipping back into the upper 30s for the duration. It was a good day to be mostly inside and near the soothing heat, since that night was a gathering of the fellas for a fine meal and hanging out. More on that in tomorrow's blog post.
Thurday's supper gathering included two visiting additions: Jeremy and Mark, who'd come down for a few days from Virginia. In hopes it might please all five of the seated palates, I put together a menu of butter chicken and a new trial of Indian-style basmati rice, which was particularly enticing. The sauce was really excellent but the chicken was a bit disappointing. Nonetheless, we managed to mostly clean our bowls and there was still plenty for snacking on subsequent days.
"Indian Butter Chicken (Murgh Makhani)" and "Indian-Style Basmati Rice," from Andrew Janjigian. In Cook's Illustrated, No. 158 [May & June 2019], p. 6-7.
Wednesday's supper has in the past been quite a hit when I served it, but I do not think the chorizo this time was a suitable add-in. So it was a bit of a struggle to work our way through the linguine with smoked gouda and wine sauce this time around, and most of it ended up in the garbage. It doesn't help that it was a pretty involved recipe to put together, to end up with such a disappointing result. Oh well...You all might know how I feel if it's necessary for me to go to my kitchen and try again!
Adapted from "Linguine with Smoked Gouda and Wine Sauce," from The Grit Restaurant Vegetarian Cookbook, by Jessica Greene and Ted Hafer. Athens, GA: Hill Street Press (2001), p. 64.
In the spirit of these holidays, I returned to a prime rib dinner on Tuesday night, putting a smaller-sized one in to roast that afternoon while I prepared well-buttered Yukon gold mashed potatoes and roasted herbed asparagus spears. It was a fine feast for three at the table, with that delicious rare-cooked and well-seasoned rib roast, those creamy potatoes, those spirited spears and stalks.
"Standing Rib Roast (Prime Rib)," from Nagi Maehashi of RecipeTinEats.com. [Published 13 December 2021 / Updated 14 December 2023]
It wouldn’t be a holiday feast without a confectionary conclusion, so last Sunday’s Solstice Supper gathering ended with squares (or approximations thereof) of red velvet sheet cake, with a green-tinged cream cheese frosting atop it.
That night was also when we got to pilot the updated version of our homemade Collins Against Humanity game (technically, 2.0, I guess?). Boy howdy, did it get some rewarding chuckles, mirth, deep belly laughs, and a few unrestrained fits of giggles and guffaws. This is another part of our traditions here, uniquely appealing to a tiny swath of humanity, but definitely numbered with these happy few.
"Red Velvet Sheet Cake with Mascarpone Cream Cheese Frosting," from Lara, The Classy Baker.
Among the consistent gatherings that remain on the Roediger House calendar is a Thanksgiving-style feast during the December break. Often on a smaller scale than the Fall holiday occasion, it’s a chance to partake of these cherished foodstuffs with the crew whose own family obligations render them unavailable for the customary Thanksgiving meal.
This occurred last Sunday evening, with seven of us in the more casual setting around the kitchen table (instead of in the dining room), with a marvelous (and huge!) roasted turkey breast as the main feature.
Of course, that also calls for stuffing:
...and some imperfect but delicious turkey gravy:
We all really love our take on green bean casserole, a bettered version than that promulgated by the Campbell’s Soup Kitchens nearly three-quarters of a century ago:
And while some wait till after they’ve eaten the rest of the meal before going back to the sweet potato casserole (too sweet and dessert-like for a few!), I’m always happy to have it right alongside and even mixed in a bit with all my other plated treats.
It ain’t fancy, nor is it picturesque, but it’s always a pleasure and a gathering I treasure. There’s a lot to be said about the gifts of connection when the family is a chosen one.
"Oven-Roasted Turkey Breast," Betty Crocker: Holiday Entrées, Sides, Brunches, & More, November 2001, p. 22-23.
"Layered Green Bean Casserole," a Jones Family favorite.
Adapted from "Sweet Potato Casserole with Pecan Topping," from Southern Living Slow-Cooker Cookbook, (Oxmoor House, 2006), p. 234-235.
"Mary Margaret's Dressing," from Mary Margaret McKnight of Buies Creek, NC. Recipe obtained November 2002.
For a mid-day sweet treat yesterday in the spirit of the season, I adapted a recipe for giant sugar cookies and switched up their color scheme to match the present moment. Most commonly appearing here in connecton with Mardi Gras, with the signature green and purple and gold coloring, these Saturday snacks were instead red and green. And tasty. Did I mention they were tasty?
Based on "Mardi Gras Sugar Cookies," from Kelly who once blogged at the now-defunct website AmericanCupcakeAbroad.com. [Published 20 February 2012]
Dinnertime at the Roediger House Friday night was a Creole variation on an excellent recipe from AfricanBites.com: an Afro-Caribbean-inspired macaroni beef casserole. It was all the better with a salad alongside, with homemade Thousand Island-style dressing, boosted with extra spice and a touch of heat.
I was on the road for an overnight trip mid-week, appreciating how great it felt to walk around a rural eastern North Carolina county in sunshine and low 70s temps Tuesday, only to awaken to pea soup fog and a rainy drear the following morning. This photo hints at but does not fully capture what my hotel departure moment looked like.
"Macaroni Beef Casserole," from Imma Adamu of Immaculate Bites, a blog found at AfricanBites.com.
Thousand Island Dressing was an adaptation of "Beef & Cheddar Melts Sauce," a Roediger House creation.
Once more we were dealt an unseasonably chilly and entirely grey and rainy day last Monday, with no restorative emergence of the sun as had been dangled by the forecast as a late-afternoon possibility. It took extra effort to keep it from souring the Monday mood and I engaged myself instead in a worthy pursuit: trying out a totally new dish. My trips to West Africa had put me on the hunt for just this sort of recipe but I've been slow to get around to it. Alas, at dinnertime, we were amply rewarded by the wonderful jollof rice with spiced chicken thighs. Oh, that flavor, from just the right mix of spices and add-ins for the basmati rice. The chicken was tender and juicy as a bonus but it was not the featured player that evening.
"Jollof Rice and Chicken," from Imma Adamu of Immaculate Bites, a blog found at AfricanBites.com. [Published 02 November 2020 / Updated 20 April 2021]
When fellow UNC alum Kelly came for brunch last Sunday, I'd intended to wrap up our mealtime with a light sweet treat: key lime pie bars with a whipped topping. Alas, we engaged fully in post-meal conversation in the old men's chairs, perhaps sated enough from the brunch, that our time expired without my putting the finishing touches on them to serve. So instead, these marvelous key lime pie bars were an evening indulgence long after Kelly had headed out. With Biscoff cookies as the alternative to a graham cracker crust, and with a fuller filling than the recipe suggests, it seemed to provide moderate tingles for the tastebuds and an enticing ending for a good day.
Adapted from "Key Lime Pie Bars," from Christina Marsigliese of ScientificallySweet.com. [Published 17 July 2023 / Modified 28 May 2024]
Last Sunday's marvelous counterpunch to the miserable weather was the much-anticipated return of college chum Kelly back to the Roediger House, this time to make it a much better Sunday brunch meal for the four of us at the table. When a friendship has lasted this long, with precious too few opportunities to visit, one can only hope that the plates prove pleasing to go along with the pleasure of reunion. With a homemade all-butter crust to cradle it, I returned to a brunch standard of bacon, gruyère, and caramlized onion quiche as the centerpiece. Roasted herbed asparagus spears gave us something green in approximation of a healthy side, and a lemon yogurt loaf brought its own sweet contribution.
Recipe based on "Bacon and Caramelized Onion Quiche," from Mountain Mama Cooks.
"All-Butter Pie Crust," from King Arthur Test Kitchen of King Arthur Baking. See also "Butter vs. Shortening: The Great Pie Crust Bake-Off," by PJ Hamel of King Arthur Baking. [Published 23 November 2013]
"Lemon Yogurt Cake," from Ina Garten, the Barefoot Contessa. Originally published in Barefoot Contessa at Home, Clarkson Potter/Publishers, 2006. [Recipe printed from the Food Network 21 January 2016]
When we had the big gathering of the RoHo's central cast of characters last Friday night, I thought I'd try out a new recipe befitting of the season: eggnog custard pie. While I had to tinker a bit with the recipe, and it took considerably longer to cook than the recipe had suggested, it ended up being a pretty remarkable outcome. And of course it was all the better nestled into a homemade all-butter pie crust!
Pie was adapted from "Eggnog Custard Pie," from Paula Deen.
Homemade pie crust came from "All-Butter Pie Crust," from King Arthur Test Kitchen of King Arthur Baking. See also "Butter vs. Shortening: The Great Pie Crust Bake-Off," by PJ Hamel of King Arthur Baking. [Published 23 November 2013]
It's been more than a month since the last full gathering of the RoHo crew here, and with Beau also here from Oklahoma, we had a full table of seven for last Friday night's get-together. With December dealing us plenty of cool weather, it made sense to prepare a pot of beef chili with beans and a batch of delicious sweet southern cornbread. Freshly shredded cheddar cheese, lime crema, and regular ol' sour cream were all there for the add-ins, as well. We slowly left the table at the dinner's conclusion, full-bellied and delighted. It was a great evening.
"Simple Beef Chili with Kidney Beans," from Cook's Illustrated, Number Sixty-One [March-April 2003], p. 10-11.
Sweet Southern Cornbread adapted from "Golden Sweet Cornbread," from bluegirl on AllRecipes.com.
Last week involved only a couple of days of work, as we head into the December holiday and vacation season, and after getting home a little early from the second of those last Thursday, a straightforward supper with easy assembly was the preferred course of action. Saved and stored carne asada Mexican pulled pork taco meat was brought back to life via the sous vide; an onion was chopped; lime crema prepared; and other fixings and plenty of Mexican cheese were brought out. With a meticulous arrangement of tortilla chips in a foil-lined sheet pan, I built it all into its enticing layers and put it into the oven to cook. As is always my practice, the lime crema was pretty garlicky, but those nachos were also pretty scrumptious.
We had another long day of drear and rain last Tuesday. I hate that. But I didn't hate dinner, which was fresh-chopped Romaine, dressed with a homemade creamy Caesar, and topped with spiced chicken tenders I'd tucked away in the freezer from a bulk purchase of tenderloins from Costco, and then cooked via sous vide. Served in bowls that we three transported up to the mancave, we supped on these salads while indulging our next holiday movie night selection.
Based on "Easy Lemon Caesar Salad Dressing," by Kim Hardesty of lowcarbmaven.com.
This past Monday was National Pastry Day, and "pastry" is a term that covers a multitude of sins. The day's dreary rainy beginning and persistent grey coloring, along with cooler temps and a general blah, led me to opt for a cheddar crust chicken pot pie in honor of the day's designation. The menu choice had one additional virtue: it promised plentiful leftovers and I was eyeing Wednesday's need for such, because I was working down in Sampson County and that's a long drive back.
When I made this on a hot day near summer's end, that blog post noted how the dish is better suited for fall weather. I'm glad I rose to this moment, because that was a terrific bowl of soothing December goodness. And it was better suited to the Monday weather than to the day before, a lazy gorgeous Sunday afternoon with a welcome but temporary spike in temps all the way up to 68°F—the pups and I loved our outside time that day!
"Chicken Potpie with Cheddar Crust," from Food Network Magazine, Vol. 4, No. 8 (October 2011), p. 132-133.
The first Saturday night in December, with its clear and cold pre-winter feel, found me dropping prepped barbecue-spiced chicken thighs into the sous vide, caramelizing onions, crushing cooked bacon into bits, and digging deep into the back of the fridge for blue cheese crumbles. Still at the ready was homemade barbecue sauce, lightly spread onto unrolled puff pastry, and with shredded cheddar cheese down low and mozzarella for the top, it was a satisfying supper of barbecue chicken bacon onion blue cheese puff pastry pizza.
The afternoon was split between quiet time upstairs, with precious moments like this:
...and all the excitement and anticipation as the street filled with staging for the yearly Christmas parade.
This annual event on the first Saturday evening in December brings so much great festive activity. I certainly don't mind being so close even if it means this block is closed off.
When I first moved down here, they staged the mayor in a convertible in front of the house. During other years, it's been dance teams, drum corps, horses, hay wagons, and fancy vehicles with other various local notables.
This year it was a line of Jeep enthusiasts, a cub scout pack, and a few local businesses or industries.
And round the corner on Fourth Street I spied two trucks and a trailer float from QRC Refrigeration and HVAC. I’m willing to acknowledge that QRC's Christmas Parade presence was impressive, and having an abominable snowman as a mascot saves me the trouble of coming up with a better adjective to describe their service.
The parade ends at Corpening Plaza and the great Christmas tree installed there. On Monday evening, as I did my evening stroll, I snagged this photo of it with our grey and foggy city looming all around it.
Last Friday night, as we underwent another day of bitter cold for so early in December, the call for chili was easily made, especially since I had a portion sealed and frozen and ready to drop into the sous vide immersion circulator to make short work of it.
With our temps in the low 20s and a wind chill taking it well down into the teens, we were limited in our run-around time outside. Reckon that's what's called family time.
A former version of me was quite fond of brown ale, especially Bell’s Best Brown Ale, a seasonal offering that I would stock up on each fall to keep me well-supplied for the coming year. When the attic was rehabbed into a grand entertainment space, it included Ray’s the Bar and a double back bar commercial beer cooler (that I still cannot believe the general contractor for that project was able to get upstairs).
Then came my hardcore lifestyle shift and great weight loss, and although I still love a good cold beer of a certain sort, I hardly ever drink. I’d rather get my calories from desserts and bread. And cinnamon rolls. Definitely cinnamon rolls.
After 10 years of mostly problem-free operation, that giant cooler lost a blade on its circulation fan, and I had to call in Quality Refrigeration Concepts to determine what’s needed for a repair job. That occurred on November 19th, my one day off work that week.
Alas, the QRC tech did not inspire me with confidence, referring to Beverage-Air as an uncommon manufacturer (it’s an industry leader and actually headquartered here in Winston-Salem), and then he said the fan and motor would both have to be replaced. The trip charge was $250 and his quote for repair approached $1,000.
Then when he didn’t show up for the following Monday’s 9 a.m. scheduled return, I got a late call that he had a doctor’s appointment, apparently. When we reached the noon hour, I canceled QRC and ordered a $26 fan blade online. That’s what I should have done to begin with but my instinct is to distrust myself with equipment like that.
This tinkering also led me to recognize a neglected element of equipment maintenance, which was soon rectified thanks to the second floor vacuum cleaner and its hose and attachments.
When my hot water heater was recently replaced, I mused and muttered about an emerging worry that modern service is about upselling and maximizing profits over, well, service. I think QRC was eager to take advantage of the situation, and it was disappointing. They did not convey a sense of being an honest or trustworthy business, nor dependable as I found when they pretty much blew off our scheduled appointment.
But hey: I’m glad to discover that QRC is not a good company because I’d also thought I might reach out to them about my HVAC system. No way in hell I’d do that now!
