F --> C Temperature Conversion Table for Cooks

Temperature Conversion Table
 Fahrenheit   Celsius    C(Approx)
    175          79          80
    200          93          95
    225         107         110
    250         121         120
    275         135         135
    300         149         150
    325         163         165
    350         177         180
    375         191         190
    400         204         205
    425         218         220
    450         232         230
    475         246         245
    500         260         260
    525         274         275
    550         288         290

Roasted Cauliflower and Pepper Soup

The vegetables ready for roasting

Prepared October 15, 2012. Can be prepared as a conventional, vegetarian, or vegan dish.

large head of cauliflower, trimmed, cored, and cut into florets
1 large sweet red pepper, cut into 1/2 inch pieces
2 jalapeño peppers, membranes and seeds removed, and coarsely chopped
2 medium yellow onions, coarsely chopped
2 t garlic, chopped
olive oil, as needed to coat the vegetables lightly
4 sprigs of fresh thyme (or 1 T dry)
1 T salt
1/2 T sugar
1 t ground black pepper
3 c water
3 c chicken or vegetable stock
juice of a large lemon
3/4 c half and half, or light cream (optional)

Preheat oven to 400 degrees F (204 C). Place vegetables in an open roasting pan. Drizzle on oil, and toss lightly to coat. Add the thyme, salt, sugar, and pepper. Roast until lightly colored and softened, about 40 minutes. About half of original volume will remain, concentrated in flavor. Transfer to a heavy 6-qt pot. Add the water and stock. Simmer covered until tender, about 20 minutes. Discard thyme sprigs, set half the vegetables aside in a bowl. Blend the rest until smooth with an immersion blender. Lightly blend the reserved vegetables and return to the pot. Stir in the lemon juice, and adjust the salt and pepper. Stir in cream, if desired. Yields about 3 quarts.

Microwave Potato Meal

Recorded October 9, 2012. Tasty, nutritious, cheap, and fast. Breakfast or lunch or dinner. Oiling the skin, keeps it tender in the microwave, and the crust of salt adds flavor and texture.

1 medium russet potato
vegetable oil
kosher salt
1 T tub margarine or butter
1/3 c low-fat cottage cheese
2 T low-fat sour cream
1 t chopped chives or green onions (optional)

Scrub and dry the potato. Prick with a sharp knife about 10 times. Oil the skin, moisten the top, and sprinkle on the coarse salt. Microwave on high (1250 W) for 4 minutes or so. Cut lengthwise and then across, and press together edges to form a pocket. Scoop the butter or margarine into the hollow, mix in, add the cottage cheese, top with the sour cream, and garnish with chives or green onions.

Split Pea and Country Ham Soup

Prepared September 29, 2012. Modified from a recipe from America's Test Kitchen. An alternative to pea soup that doesn't require a meaty ham bone. Staged addition of ingredients cooks each appropriately.

2 T unsalted butter
1 large onion (about 1-1/2 c), chopped fine
1/2 t salt
2 t minced garlic
8 c hot water
12 oz country ham steaks, cut into quarters
1 lb green split peas, checked for pebbles and rinsed
2 sprigs fresh thyme or 1 t dry
2 bay leaves
1/2 T sugar
1 c (150 g) carrot, small cubes
1 c (150 g) celery, small dice
1/4 c (50 g) quick-cooking pearl barley (see Note)
freshly ground black pepper

Heat butter in large Dutch oven over medium-high heat. When lightly browned, add the onion and salt.  Cook, stirring frequently, until softened, about 4 minutes. Add garlic and cook about 30 seconds. Add water, ham steak, peas, sugar, thyme, and bay leaves. Increase heat and bring to simmer, stirring frequently to keep peas from sticking. Reduce heat to low, cover, and simmer about 45 minutes, stirring occasionally. Remove the ham pieces and set aside to cool. Add the carrots and celery and return to a simmer. When the ham pieces are cool enough to handle, trim away the skin and fat, cut the lean into small dice, and add the meat back to the soup. Continue to simmer covered for 15 minutes, add the barley, and continue until vegetables are tender, about 15 minutes longer. 
Variation: Replace two cups of water with a 14.5-oz can of diced tomatoes. [Note: If using natural pearl barley, add it with the carrots to allow adequate cooking] Remove and discard thyme sprigs and bay leaves. Season generously with pepper and add salt if needed. Hot buttered biscuits make a good side.

Meat Sauce for Pasta

Prepared and recorded September 2, 2012.

2 c yellow onion, finely chopped
1 c mushroom, finely chopped
2 t minced garlic, divided
about 3 T olive oil
8 oz lean ground chuck
6 oz pork sausage
6 oz mellow red table wine (e.g,, Sangiovese)
2 T mushroom powder
2 T ketchup
1/8 t crushed red pepper
2 T tomato paste
1 T onion powder
8 oz beef stock
1/2 t ground cumin
1 28-oz can prepared marinara sauce (Trader Joe's™ is good)
water as needed to adjust thickness

In a heavy 12-inch skillet over low-medium heat, heat 1 T oil over medium, and add the onions. Cook, covered, with occasional stirring for about 6 minutes until soft and lightly colored. Set aside in a bowl. Wipe out the skillet, raise the heat to medium high, add 1 T oil, and add the mushrooms. Saute until lightly colored, add 1 t garlic and cook until garlic is fragrant. Add mushrooms and garlic to the bowl with the onions. Wipe the skillet, add the last 1 T of oil, break the sausage into small pieces, mix in the ground beef, cooking gently, continuing to break the meat into small pieces. Take care not to overcook the meat. Add tomato paste, crushed red pepper and the wine. Reduce the wine to about one-third. Add beef stock, mushroom powder, ketchup, cumin, and onion powder. Simmer for 10 minutes. scraping the pan to release any brown bits. Finally, stir in the marinara sauce, and simmer for an hour, covered loosely. Stir occasionally, adding water if sauce becomes too concentrated. Yields about 2 quarts of sauce. Freeze extras. Well suited to potato gnocchi, pappardelle, or fried polenta rounds.

Vegetarian Lasagna

Recorded December 3, 2000. A bit naive but still serviceable.

4 eggs, lightly beaten
4 oz feta, crumbled
4 oz shredded mozzarella
2 oz grated Parmesan + 1 oz
1 lb ricotta
1 10-oz package frozen chopped spinach, thawed and squeezed dry
2 t Italian herbs
1 t fennel seed
1/2 t garlic powder
salt and pepper
1 28-oz can prepared marinara sauce
1 small can sliced mushrooms, drained
1 lb lasagne, boiled according to package, blanched in cold water, and drained
1 small can sliced ripe black olives, drained

Beat the eggs in a large bowl, stir in the ricotta until smooth, then stir in the cheeses, spinach, and seasonings. In a 2 qt (about 2 L) rectangular glass baking pan treated with cooking spray, place a small amount of sauce on bottom. Cover bottom with a layer of noodles. Spread half the cheese mixture over the noodles. Add a second layer of noodles, and spread half the sauce and sprinkle on the olives. Add the next layer of noodles, and spread the rest of the cheese mixture. Add the last layer of noodles, spread on sauce and distribute the mushrooms. Sprinkle with remaining Parmesan. Cover with foil treated with cooking spray, and bake at 350 F for 60 - 70 minutes. Cool 15 before slicing and serving. Serves 6 to 8 generously. Pairs nicely with a tomato-avocado salad.

Quick and Easy Vegetable Noodle Soup

Recorded August 27, 2012. Pairs nicely with BLT's for a light summer meal.

2 T vegetable oil
1/2 c sweet peppers, large dice
1/2 c mushrooms, sliced
1/2 c baby bok choy, sliced
1/2 c fresh tomato, coarsely chopped
2 green onions, sliced thinly, on the diagonal
6 c hot water
1 t dark sesame oil
2 t soy sauce
1 T mushroom powder
1 pkg Knorr tomato-noodle soup mix

Heat the oil in a 3-quart saucepan over medium high. Add the peppers, sauté until a bit colored. Add mushrooms, and sauté. After a few minutes add the bok choy and the tomatoes. When all are softened, add the hot water and the seasonings. Bring to a slow boil, and cook 5 minutes. Add the soup mix, and cook following package directions. When a few minutes remain, add the green onions. Serves 3 to 4.

Tomato-Avocado Salad

Prepared July 28, 2012. Nice as part of summer Mexican meal.

1 large ripe tomato, sliced through the poles
1 ripe avocado, prepared as described
1/4 c (50 ml) thinly-sliced radish
1 c (250 ml) head lettuce, cut into cubes
juice of 1 lime
olive oil
salt, ground cumin, and black pepper

To prepare the avocado, cut in half through the poles, twist to free one half. Strike the pit with a knife and twist to remove the pit. Squeeze lime juice on the cut halves to stop browning. Insert the tip of a spoon between the skin and the flesh, and circle around deeper and deeper until the fruit has been freed. Lift the half out, turn over, squirt with lime juice, and cut into 1/4 inch (6 mm) thick slices. Arrange the tomato, avocado, and lettuce in a bowl. Squeeze on the rest of the lime juice and gently turn the ingredients, aiming to keep the avocado intact. Moisten with a bit of olive oil as needed, turn again, and season lightly to taste. Serve slightly chilled. Serves 2 to 3.

Queso Blanco Cracker Snacks

Prepared and recorded August 4, 2012. Often, mid-morning or late in the afternoon, a hunger arises that is difficult to ignore. Yet, one doesn't want to kill their appetite for lunch or dinner. Ideal is a small volume, high protein, high fat nibble or nip. These crunchy, cheesy, sweet hot snacks do nicely.

1 1/4 inch thick slice of queso blanco, cut into four pieces
2 t apricot, mango, or jalapeno preserves
4 small crackers

Heat a small nonstick skillet over medium high. Place cheese pieces in the hot dry skillet. Cook 2 to 3 minutes, until lightly browned. Flip, and cook a minute or two more until the second side is also toasty. Arrange each piece on a cracker, and spoon on a 1/2 t of the preserves. Eat cautiously! They will be hot. Serves one.

Review: Peony Asian Bistro

Adapted from a post to Usenet newsgroup triangle.dining in 2007. Eldest son and I had a spontaneous lunch (delayed a trip to a nearby Home Depot) at a new restaurant open a few weeks in Patterson Place (near New Hope Commons off US Hwy 15-501) in Durham. This mini-mall is badly laid out and so it can be hard to spot but this place is across the way from Panera's.

We entered about 1 pm on Sunday. Only a few tables were occupied and they seemed to have about 5 servers and dining room managers. Plenty of service but it was confusing as to who to turn to for assistance. Although the posted paper menu looks like every other storefront "Chinese" restaurant, one's impression changes suddenly upon entering. The space is small but spacious. Tall ceilings and large expanses of orangey-peach walls give an open dramatic look. 

Most of the menu is conventional but they do offer sushi that we didn't try or see. Shortly after we were seated, our server brought a small artful salad as welcoming gift from the chef. I can't tell you what it was for sure but it was unique and delicious and beautiful. Seemed to be formed from fried panko crumbs, shreads of cold vegetables and a light savory dressing. A big surprise in a "store front" restaurant.

What makes this place a winner are the special dishes. Son ordered crispy shrimp with salt and pepper. Generous serving of large shrimp in a tempura-type breading ($11.95). Nicely garnished. He thought them excellent. The side order of pork fried rice was bland and forgettable. They frequently refilled his Coke. The side order of hot and sour soup was said to be better than average but not hot enough. My dish was especially outstanding. Half a boneless duck, crispy skin, moist tender meat over a bed of nicely sauced stir-fried vegetables with a side of steamed brown rice ($12.95). Very generous serving, beautifully presented. The flower garnish fashioned from orange carrot and *white* carrot was elegant. Not a surprise but a shock in a store-front mall restaurant but proof these people both know and care.

My only complaint was the tea. Oddly served in a coffee cup and very strong -- been sitting around for a while. I should have ordered fresh in a pot. They have beer and wine but very limited offerings. We will be back soon.

Faux Kreplach

Recorded July 30, 2012. A kreplach is a stuffed noodle similar to soup won tons or ravioli in broth. Kreplach simmered in chicken stock makes a filling light supper. But good homemade kreplach take a lot of time and effort. A workable substitute is frozen beef ravioli, widely available in grocery stores such as Walmart and Kroger, for example.

12-1/2 oz (350 g) (half bag) frozen beef ravioli
3 qt (3 liter) water
1 T (15 ml) salt

Bring the salted water to a rolling boil in a 4-qt (4-l) pot over high heat. Add the frozen ravioli. Stir gently to break up clumps. Ravioli will be on bottom. Cover the pot, lower the heat, and return to a gentle boil. After the ravioli have begun to float, lower the heat to a fast simmer and cook 5 minutes more. Lift the ravioli gently with a slotted spoon and place in hot chicken stock or soup. Simmer for another 5 to 10 minutes. Serves 3 to 4.

Chicken Enchiladas

First prepared July, 2012, and many times since. A Family Favorite. Developed from a family friend’s hand-written recipe. The dish is distinguished by using a sour-cream enriched velouté to cover the filled tortillas rather than a sauce based on tomatoes. After baking, it comes to the table as a casserole of hearty flavors and solid nourishment.

Sauce

1/4 c (125 ml) each butter and olive oil
1 c (250 ml) white onion, chopped
2 to 4 jalapeño peppers, ribs and seeds removed, finely diced
3 cloves of garlic, finely chopped
1/4 c unbleached all-purpose flour
2 c (500 ml) chicken stock
1 c (250 ml) sour cream
1 T (15 ml) lemon juice
1 t (5 ml) salt

12 corn tortillas  

Filling

8 oz (240 g) cooked boneless chicken, shredded
1/2 c (125 ml) grated queso cotija cheese (or romano)
1/4 c (60 ml) chopped green onions
1/4 c (60 ml) chopped cilantro
1/4 c (60 ml) chopped parsley

6 oz (175 g) shredded Mexican-style cheese blend

Heat oil and butter in a heavy saucepan over moderate heat, add the onion and peppers, and cook about 5 minutes until soft but not browned. Add the garlic, and when fragrant, stir in the flour, and cook for 1 minute. Gradually stir in the chicken stock, and heat with stirring until the sauce boils and thickens. Off heat, stir in sour cream, lemon juice, and salt. Moisten the filling with a 1/2 c (125 ml) of the sauce, and pour half of the remainder into a greased 9x13 inch (23 x 33 cm) glass baking dish. Soften the tortillas in the microwave under a damp paper towel. Place a twelfth of the filling in a tortilla, roll up, and arrange in the baking dish, seam side down. Continue until all the tortillas are filled. Pour remaining sauce over the tortillas. Sprinkle the shredded cheese on top and bake uncovered 25 minutes at 425 degrees F (220 C) until the cheese melts and is lightly browned. Let cool 10 minutes before serving. Garnish each serving with chopped green onions if desired. Serves 4 to 6. Suggested side: slices of ripe tomato and avocado dressed in lime juice, olive oil, salt and cumin.

Tuna Pasta Salad

Recorded July 22, 2012. Adapted from Jeremy and Suzanne's pasta salad dish.

8 oz penne rigate, cooked until tender in salted water
1 c grape tomatoes, halved
6 oz mozzarella, cut in cubes
1/4 c thinly sliced red onion
1 can Italian tuna packed in olive oil
2 T flat parsley or basil, minced
2 T lime juice
3 to 4 T vinaigrette dressing
salt and pepper to taste

Chill the drained pasta and place in a large bowl. Fold in the additions and then fold in the dressings. Adjust the seasonings. Serve cold as a light lunch or as part of a summer supper.  Variations:  For some crunch, toss in a handful of garlic croutons or bite-size pieces of iceberg lettuce.

Simple Chicken Soup

Recorded July 21, 2012. A lot simpler than beginning with an entire chicken. Cooking the chicken and vegetables separately gives better control over doneness.

3 lbs chicken pieces (drums and thighs)
8 black peppercorns
fistful of parsley
2 bay leaves
2 crushed whole garlic cloves
1 lb carrots, peeled and cut into 3 inch lengths
2 ribs plus leaves celery, cut into 3 inch lengths
3 medium yellow onions, peeled, whole
3 small parsnips, peeled and halved lengthwise 

Skin chicken pieces and cut away visible fat. Rinse well. Place in a 6 to 8 quart pot, and cover with water by an inch. Bring to boil over medium-high heat, permitting the foam that forms to coalesce and stick to the walls of the pot. Lower the heat to a fast simmer, and cook uncovered 25 minutes. Remove the partially-cooked chicken to a platter, and cover. Skim the stock of floating debris using a fine strainer and ladle. This step helps produce a clear stock. Tie the seasonings in cheese cloth, a paper coffee filter or a tea ball. Add the onions and the herb bundle to the pot and bring to a boil, lower heat to a fast simmer, and cook uncovered 10 minutes. Add the other vegetables and seasonings to the pot, adding water as needed, and simmer for 20 minutes. Return the chicken and simmer another 10 to 15 minutes, until the chicken is cooked and the vegetables are tender. Discard the herb bundle. As a first course, serve the stock plus matzo balls, kreplach, or egg noodles, cooked separately. Next, serve the meat and vegetables as a second course.

Grilled Baby Back Pork Ribs

St. Louis-cut Spare Ribs for a Recent Gathering

Recorded July 16, 2012. Prepared this way for many years. A Family Favorite.

1 slab of pork back ribs, about 3 lbs
3 T  general purpose dry rub
heavy duty aluminum foil

Preparation. Prepare ribs by rinsing, peeling off the membrane that lines the bony side, and cutting and scraping away as much visible fat as practical. Dry with paper towels. Cut between the 6th and 7th rib to yield two half-racks, easier to handle during cooking. Season the meaty side and rub in well. Marinate in the cold for 2 to 12 hours covered with plastic.
Grilling. Start a hot fire in a large kettle grill (Weber or similar) with about 3 quarts (3 L) of briquettes. When red-hot, push the coals to one side of the grate, and preheat and clean the grill. Start with meat side down directly over coals, grill for 2 to 3 minutes until beginning to color. If it flames up, move immediately to the 'cold' side of the grill to let the flare die down. Turn and continue to grill over hot fire, turning occasionally until both sides are nicely colored. Move the meat to the cold side of the grill, and cover tightly, and close top and bottom vents half way. Roast for about 10 minutes, turn and rotate the meat, continuing to roast and turn for a total of 35 to 40 minutes. Double-wrap each piece tightly in foil and return to the grill, with the vents closed. Let the meat steam for another 20 minutes. Let each bundle rest off-heat for 10 minutes before dividing into individual ribs. Variation: Add a tablespoon of soy sauce and a pinch of dry rub to each aluminum foil bundle before returning to grill. 
Serves 3 to 4. Suggested sides: all-american potato salad, onion-cucumber salad, kasha, white bean salad.

Grill-Roasted Potatoes

Prepared June 17, 2012

4 medium yellow potatoes (Yukon Gold™ is good)
3 to 4 T olive oil
salt and pepper to taste

Scrub and dry potatoes. Prick the skin with a fork. Microwave on high for about four minutes, until partly cooked. Let cool, cut in half lengthwise, and toss in a dish with the oil and generous seasonings. Let stand, cut side down, to absorb the oil. Grill, cut side down, without turning for about 6 to 8 minutes over a moderate fire, until warmed through, golden brown, with nice grill marks. Serves 4 to 6.

Corned Beef Hash

Butter-Steamed Egg on Corned Beef Hash

Prepared June 5, 2012.

3 T butter, divided
2 c yellow or white onion, small dice
1 12 oz can corned beef, chopped
1 lb yellow potatoes (Yukon Gold™ is good)
freshly ground pepper and salt to taste
chopped parsley (optional)

Peel the potatoes and cut into 1 inch pieces. Cover with water and add salt. Bring to a boil and lower heat to a fast simmer. Cover and cook 10 minutes until potatoes test almost cooked with a knife point. Rinse under cold running water to stop the cooking and drain well. Spread on a cutting board to cool, and chop coarsely. Melt 2 T butter over medium heat in a 12-inch nonstick skillet, add the onions, salt lightly, and cook slowly until soft, about 6 minutes. Mix in the meat and potatoes, raise the heat to medium high, chop the ingredients together with a spatula, press the hash to form a compact cake, and cook 8 to 10 minutes undisturbed. Turn the cake over, press to compact again, and distribute the remaining butter, cut into pieces, evenly around the pan edge. Cook the bottom side until it's also brown and crisp. Taste for salt, season with pepper, and garnish with chopped parsley. Veriation: Top each serving with a poached or butter-steamed egg, as shown. Makes about 6 eight-ounce servings.

Ingredient: Toaster-Oven Bacon

Toaster-Oven Bacon, Butter-Steamed Egg & Blueberry Pancake

Published June 4, 2011. Restaurant and hotel chefs usually prepare bacon in large quantities in the oven. This toaster-oven method is easy to use in the home for small quantities. It is easier and cleaner than frying. A crisp, flat product emerges in 20 minutes or less. Great as a side dish, or as an ingredient in other dishes. Make extra to add bacon flavor and crispness to other dishes such as BLTs, appetizers, dips or salads.

4 slices thick-cut bacon
heavy aluminum foil larger than toaster-oven grill pan

Preheat a toaster-oven to 400 degrees F (ca 190 C; 465 K). Crumple the aluminum foil and then unfold and flatten it. Cover the toaster-oven grill pan with the aluminum foil. This creates sharp peaks to support the bacon without sticking and valleys to help the fat drain away as the bacon cooks, and greatly simplifies clean up. Arrange the bacon stretched out on the foil. Bake for 15 minutes, check for doneness, turn the bacon strips over and continue baking until crisp, another 2 to 5 minutes. Drain on paper towels. Keeps well in refrigerator or freezer, tightly wrapped in dry spot.

Ingredient: Durham-Style Q Sauce

Inspired by Sam Dillard's vinegar-spice-tomato-mustard sauce used and sold since 1950 in his Durham, NC BBQ restaurant. Sadly now closed and sauce no longer marketed it appears. [Update: a small supply was seen August, 2012 in a local supermarket's display of NC products.] Developed by DrDaddy in May, 2003 for use as a marinade, mop, and sauce for chicken, spare ribs, and pork shoulder.

1 c water
1/4 c vinegar
3/4 c tomato sauce
2 T prepared yellow mustard
1/2 t crushed red pepper
1/2 to 1 t Louisiana pepper sauce (Frank's™ is good)
2 t salt
2 t sugar
1 t tapioca starch (optional)

Measure the first three ingredients into a measuring cup, then add the others, and mix thoroughly. Microwave on high until 160 to 165 degrees F (72 C), stirring a few times. Store in a closed container in the refrigerator. Cover chicken or pork with sauce, and marinade in the refrigerator up to four hours. Grill over a medium fire, covered, basting and turning frequently.

Antipasto Salad

Antipasto Salad

Served as a first course before gnocchi in tomato cream sauce. A variety of bottled dressings were offered for individual use.

red leaf lettuce
iceberg lettuce
cucumber, peeled and sliced lengthwise
radish, sliced
ripe Kalamata olives
feta cheese, crumbled
green onions, sliced on the diagonal

The platter was chilled before assembling. Tear the lettuces into bite-size pieces. Arrange the other ingredients on top of the bed of lettuce as suggested in the photo.

Quick and Easy Pinto Beans and Rice

Devised and first prepared May 27, 2012.

3/4 c medium-grain Mexican rice
1 t salt
3/4 c water
1 20-oz can charro beans (La Costeña™ is good)
3 T olive oil, divided

In a tall microwavable container add the rice, salt, and 1 T of oil. Mix, cover loosely, and heat on high (1250W) for 1 minute. Add the water and the entire can of beans. Stir to combine, cover, and microwave on high until mixtures boils and most water is absorbed, about 10 minutes. Stir, cook loosely covered on #3 power for 15 minutes. Drizzle on the remaining olive oil and gently combine. Serves 6.

Cuban Sandwich

Recorded May 21, 2012.

sliced baked ham
sliced garlicky roast pork
sliced dill pickles
provolone, Swiss, or cheddar cheese
yellow mustard
softened butter
crusty French or Cuban bread

Cuban Sandwich Ingredients

Slice loaf lengthwise. Spread mustard on both inside surfaces. Layer ham, roast pork, cheese, and pickle slices on bottom and cover with top. Press down firmly and spread butter on the outside. Grill under a heavy cover or in a panini press until toasty and cheese has melted. Slice diagonally into sections for serving.

Hint: Making Perfect Gravy from a Mix

Recorded May 9, 2012. Perfected over many trials.

1 package gravy mix, any variety (to make 1 to 1-1/4 c gravy)
water according to package directions

Measure the required amount of water into a plastic measuring cup. Pour about 1 oz (30 ml) of this water into a tall 20 oz (300 ml) plastic container. Layer the gravy mix on top of the water, letting it become moistened, and then stir until smooth. Now, heat the remaining water in the microwave, add to the gravy mix, and whisk until smooth. Microwave about 90 seconds more, in short intervals, stopping to stir when gravy threatens to bubble over.

Hint: Freezing Abundant Tomatoes

Recorded April 30, 2012. Circumstances can sometimes provide ripe tomatoes in excess of one's immediate needs. This method preserves most of the nutritional and culinary value with a minimum of effort.

ripe tomatoes (cherry, grape, or globe)
pint-sized (500 ml) plastic freezer bags with zipper closures

Rinse and dry tomatoes. Cut away any blemished areas. On a sanitized plastic cutting board, dice a few tomatoes, and then chop coarsely with a chef's knife. Transfer the chopped tomatoes, including juice and seeds, to a large measuring cup. Continue until all of the tomatoes have been diced and chopped. Fill each bag with 8 oz (250 ml) chopped tomato. Exclude as much air as possible as bag is closed. Lie each bag down flat in metal baking dish, pre-chilled in the freezer. When the dish is full of bags, return to the freezer, until frozen solidly. Use whenever a sauce, stew, soup, or dip would benefit from addition of fresh-frozen tomato product.

Quick Corn Bread

Quick Corn Bread

First prepared and recorded June 26, 2008. Jiffy Mix™ is made in a small town not far from Ann Arbor, Michigan, where DrDaddy once studied. He saw the factory on his last visit to Michigan.

1 package Jiffy™ corn meal muffin mix
1 large egg
1/3 c milk
1/2 t baking powder 1 T olive oil
cooking spray

Beat milk and egg together in a bowl. Stir in mix, oil, and the baking powder with a spatula until batter is smooth. Set aside to rest while oven preheats. Place an 8 x 8 inch (20 x 20 cm) heavy metal pan in the cold toaster oven and preheat both to 400 degrees F (204 C) . Grease hot pan well with cooking spray. Pour and level batter. Bake 10 to 12 minutes or until a toothpick comes out cleanly. Let cool 10 minutes, and cut into 9 servings. Pair with a soup or salad for a light meal. Or just slather the warm corn bread with butter and knock 'em down.

Apple Sauce

Adapted from an Alton Brown microwave recipe. Similar apple varieties, one tart, two sweet, can be substituted. First prepared April 22, 2012.

1 Golden Delicious apple
2 Fuji or similar apples
1/2 c apple cider
1 T brandy
1 T butter
1 T brown sugar
1/4 t ground cinnamon
pinch ground nutmeg
pinch salt and pepper

Peel, quarter, core, and coarsely chop the apples into half-inch pieces. Combine with the other ingredients in a two-quart saucepan over medium heat. Cook covered at a slow boil for about 12 minutes, stirring occasionally, until the apples are soft. Off heat, mash to a coarse texture. Let cool covered and undisturbed to permit natural pectin to thicken the sauce. Serve warm or cold, with pork roast, pork chops, pancakes, potato pancakes, oatmeal or other hot cereal, or on its own as a light snack, dusted with a little cinnamon-sugar topping.
Variation #1: Stir 1/4 cup of ground roasted walnuts into the sauce half way through cooking for extra flavor and nourishment. 
Variation #2: replace a Fuji with the flesh from a ripe Japanese persimmon.

Roasted Carrots

Conceived, prepared and recorded April 14, 2012 as a side to grilled dry-rub spare ribs.

1 lb mini carrots
2 T butter
2 T olive oil
2 T brown sugar
2 T apple cider or orange juice
1/4 t granulated garlic
salt and pepper

Preheat toaster oven to 450 F (230 C). Mix ingredients in heavy 8 x 8 inch metal pan. Cover with aluminum foil. Roast covered 20 minutes. Stir. Return to oven uncovered for another 15 minutes until nicely colored and glazed by the syrup.

Quick and Easy Home Fries

Home Fries Crisping in a Skillet

First prepared and recorded April 16, 2012.

1 medium russet potato, scrubbed and dried
1 T oil
1 T butter
paprika
salt and pepper

Prick the skin and microwave for 3 minutes on high power (1250 watts). Let cool, quarter lengthwise, remove skin, and cut into half-inch (12 mm) pieces. In an 8-inch (20 cm) non-stick skillet over medium-high, heat the oil until shimmering. Add the butter. When sizzling stops, add the potatoes and season them well. Fry quickly, undisturbed, for about 5 minutes until nicely crisped on the bottom. Turn over, and continue frying another 2 to 3 minutes. Serves 1 or 2. Can easily be doubled, as in the photo.

Caramel-Glazed Apples

Caramel-Glazed Apples on French toast

First prepared October, 2009. Versatile side dish.

2 c (about 2 medium) peeled and sliced sweet but firm apples [e.g., Fuji, Braeburn, Honeycrisp, Cortland]
1/2 c apple cider
1 T brown sugar
pinch of salt
2 t butter, cut into pieces
1/2 t ground cinnamon
1/8 t ground nutmeg
1 t lemon juice

Combine first 4 ingredients in 10 inch skillet. Bring to a fast simmer, cover, and cook 5 minutes. Apples should be crispy-soft. Uncover, dot with butter and raise heat to a vigorous boil to reduce and caramelize the syrup, about 5 minutes. When it thickens and coats the apples, mix in the spices and lemon juice. Serve as a side dish with French toast or pork roast and chops (see markee at top of page), or as a dessert, alone or with ice cream.

Crusty Garlic Bread

Garlic Bread on a Homemade Server

Recorded April 11, 2012. A Family Favorite for decades. Great with robust pasta dishes, salads, or soups. For a similar product prepared in a skillet, see this recipe.

Italian or French bread, sliced 3/4 inch (2 cm) thick at 45 degrees
low-fat soft margarine or softened butter
granulated garlic
Parmesan cheese, grated or shredded

If the bread is a bit stale, mist slices lightly with water (see Hint) and turn over. Spread margarine or butter on each slice. Dust on garlic, and mix into margarine with a spatula or knife. Sprinkle on the cheese, and press it into the seasoned margarine. Arrange on a metal pan, and broil in a toaster oven until nicely browned, about 5 minutes. Serve in a basket, loosely covered to keep warm.

Hint: An adjustable plastic spray bottle filled with water often proves handy in the kitchen.

Split Pea Soup

Exploits a meaty ham-bone gift from the Grinnells after Xmas or the Williams after Easter. Developed years ago. Recorded (and prepared) January 5, 2010.

hip joint from honey-baked ham
about 1 lb meat cut from bone, trimmed of fat, and coarsely chopped
water to cover
6 oz cremini mushrooms, sliced
2 medium onions, coarsely chopped
4 carrots, diced
2 ribs celery, diced
1 T garlic, mashed
2 large bay leaves
1 lb split green peas, cleaned and rinsed
1/3 c quick-cooking pearl barley
2 t sugar
juice of a lemon
1 t freshly ground pepper
1 T sea salt

Put bone, meat, and bay leaves in a 8 qt heavy pot, and cover with water. Bring to a slow boil, and cook covered for 30 minutes. Skim as necessary and remove bay leaves. Remove the bone, cool, remove and reserve any meat. Add mushrooms, onions, carrots, celery, and garlic and cook at a fast simmer for 10 minutes. Add the split peas, and continue to simmer 30 minutes, stirring occasionally to prevent scorching. Add the barley, and cook for 15 minutes. Add the bone meat back, and add the sugar, lemon juice, salt, and pepper. Rest covered about 15 minutes. Correct seasoning and serve. Crusty garlic bread on the side is a good match. Pair with a yeasty ale.

Roasted Squash and Eggplant Lasagna

Vegetarian Lasagna with Tomato Salad

Recipe and photo by Ben, April 6, 2012. Julian (4 y.o.) liked it. Elliot (18 mo.) loved it. About 30 minute prep if you hurry.

1 medium butternut squash
1 large eggplant
olive oil

6 T butter
3-1/2  T all-purpose flour
2 shallots, minced
1 clove garlic,, minced
2 c whole milk
Handful of chopped fresh herbs (Ben likes oregano/parsley/thyme)

1 lb lasagna noodles, cooked
1/2 lb fontina cheese grated (freeze for 30 minutes first)
1/2 lb mozzarella cheese, grated
grated Parmesan cheese

Filling
Peel and cut squash into 1/2 inch (1.5 cm) cubes. Toss in oil and season. Roast at 425 degrees F (218 C) until tender. Peel and cut eggplant into 3/4 inch ( 2 cm) slices. brush with oil and season. Roast alongside the squash (will take about half the time). Mash the vegetables together while still warm. Set aside to cool.
Bechamel Sauce
Melt butter in saucepan over med. heat. When it foams add garlic and shallot. Cook stirring for 1 min. Add flour and cook stirring for 5 mins. Do not let it brown. Add milk while whisking vigorously. Add herbs. Cover and set aside.
Assembly
Spray a 9 x 13 inch pan. Spread a thin layer of bechamel on bottom of pan, then a layer of noodles, then filling and fontina. Then noodles. Then filling and fontina. Then noodles, then filling, then noodles, then the rest of the sauce. Then the mozzarella and then the Parmesan. 
Baking
Bake at 375 degrees F (190 C) for 35 minutes covered. Then remove cover and broil top until brown. Allow to rest 10 minutes before serving. Variations: If you like bleu cheese, it goes nicely instead of fontina. Caramelized onions would be great in the filling. Sliced tomatoes on top are nice, and bacon makes everything better!

Faux Krab Salad

Prepared April 3, 2012 for lunch. My firstborn says they are fun. Seafood sliders. They just hop on down.

12 oz imitation crab (surimi), coarsely chopped
1/3 c sweet red pepper, finely diced
1/4 c green onion, thinly sliced
1 rib celery, finely diced
1/3 c mayonnaise
1 T lemon juice
pinch Old Bay seasoning
1/2 t dried dill weed
salt and pepper to taste

Combine ingredients in a large bowl by gentle turning. Adjust seasoning. Chill. Serve mounded up on toasted hamburger buns. Serves 6 generously.

Roasted Cauliflower

Prepared April 1, 2012. No fooling.

4 cups cauliflower florets
1/2 c sweet red pepper, cut into strips
1/2 c red onion, cut into strips
3 T olive oil
1 t sesame oil
2 t soy sauce
1/2 t sugar
salt and pepper

Preheat toaster oven to 425 degrees F (220 C). Mix vegetables, oil, and seasonings in an 8x8 inch (20x20 cm) heavy metal pan. Cover tightly with aluminum foil. Roast 20 minutes, cautiously remove foil, and turn the vegetables. Roast another 10 to 15 minutes uncovered until cauliflower is nicely browned and onions and peppers are soft. Mix in cheese. Serves 3 to 4.

Roasted Brussels Sprouts

Recorded March 12, 2012. A tasty and easy way to prepare a staple frozen vegetable.

1 12-oz (360 g) package frozen Brussels sprouts
1 T (15 ml) olive oil
salt and pepper
1/8 t (1/2 ml) sugar

Spread the frozen sprouts in a toaster oven pan. Stir in the oil and seasonings. Roast at 350 degrees F (177 C) for 20 to 25 minutes. Stir. Raise temperature to 425 F (218 C), and continue roasting until nicely colored. Serves 2 to 3.

Ingredient: Pan Roasted Garlic

Developed March 7, 2012. Accidentally dropped an unskinned garlic clove into a sauté of meat and vegetables. It roasted nicely. Skinned easily. Mild, sweet, earthy flavor.

2 T olive oil
1 head of garlic, divided into cloves, skin on

Heat an 8-inch skillet over medium high, add the oil, and when hot, add the garlic cloves. Lower the heat to a slow sizzle, and cook until tender and colored, about 10 to 12 minutes. Remove to a plate to cool, and squeeze out the cloves. Use them to flavor sauces, stir fries, stews, or mash with oil into a spread for grilled cheese sandwiches.