Bacon, Scrambled Eggs, and Buttered Toast

Along with a juice glass of V-8, this is a typical breakfast for me, a maturity-onset diabetic. I dedicate this "recipe" to my beautiful, sweet-natured, and earnest young doctor MB, MD, from her manifestly favorite patient.

2 eggs

1 T light cream

pinch of salt

healthy grind of pepper

1 t butter

2 rashers of "low-fat" toaster-oven bacon

1 slice Arnold's™ Country-Style White

1 t low-fat soft margarine

Whisk the eggs, seasonings, and cream until frothy. Heat the butter until a bit brown in an 8 inch skillet. Add the egg mixture, and scramble lightly. When done but soft, plate as shown with a slice of hot "buttered" toast and crispy bacon. Coffee and juice of course.

Braised Cauliflower in Quick Cheese Sauce

Improvised on February 1, 2010 as a side dish for linguine in clam sauce.

2 cups cauliflower cut into bite-size pieces
1/4 cup low-fat soft margarine
1/3 cup grated mixed Italian cheeses or sharp cheddar cheese
1 t AP flour
salt and pepper to taste

Bring 3 cups of water with 1 t salt to a rapid boil in a 10-inch nonstick skillet. Add the cauliflower and return to a gentle boil. Cook uncovered for 6 minutes. Drain thoroughly, dry the pan, and return to heat. Add the margarine and cook until the sizzling stops and it begins to develop a tan color. Return the par-boiled cauliflower to the pot and saute a few minutes. As it becomes tender, add the cheese and seasonings, and fold together gently. Sift in a bit of flour to hold sauce together. Let stand covered a few minutes to melt the cheese and meld the flavors.  Serves 2 or 3.
Hint: Keep a large shaker filled with all-purpose flour at hand. Use to add flour directly to a dish that needs a bit more body. 

Linguine in Clam Sauce, Pantry-Style

Conceived and prepared on Palindrome Day 01022010. Except for the parsley, the dish is prepared with pantry ingredients in less than 30 minutes. Hint: Always keep parsley on hand. It brightens many dishes and is very nourishing.

3 T (50 ml) extra virgin olive oil
2 T (25 ml) garlic, finely minced with 1/2 t kosher salt
3/4 cup dry white wine

4 6-!/2 oz (180 ml) cans chopped or minced clams, drained

reserved clam juice
2 T (25 ml) tapioca starch, suspended in 2 T clam juice
fistful chopped parsley

2 t (10 ml) fresh thyme leaves, finely chopped
shredded or grated Parmesan

1 lb linguine, boiled 8 minutes in salted water
reserved pasta water

Heat a large skillet over medium heat, add the oil. When it shimmers, add the garlic. When it is fragrant, add the wine, and mix to emulsify the wine, oil, and garlic. Reduce by half at a slow boil. Add the reserved clam juice and starch suspension and heat gently with stirring. When hot, stir in the clams and herbs. Stir in the hot undercooked linguine, add some pasta water, continue to cook, adding more pasta water until sauce is loose and the pasta is cooked al dente, about 6 minutes. Plate and finish with a drizzle of oil and a shower of cheese. Serves 4 to 6.
Note: This is the 50th contribution to this blog.

Oven-Roasted Potato Wedges with Rosemary and Olive Oil

Developed February, 2008. Prepared often, a family favorite, and solid performer.

1 lb russet, Yukon Gold®, or sweet potatoes

3 T olive oil
1 t fresh rosemary, finely chopped
1 t paprika

kosher salt
freshly ground pepper

Preheat toaster oven and baking pan to 425 ºF. Scrub, dry, and cut potatoes lengthwise into wedges. Put potatoes in a bowl and toss with oil and seasonings. Spread in a single layer, and roast 20 minutes. With a spatula and tongs, turn each wedge over and return to oven for another 10 minutes or until brown and crisp outside and tender inside. Serves 3 to 4 as a side dish.

Pan-Roasted Porterhouse

Suggested by a recipe at Cook's Country™ for slow-roasted beef. The salt marinade is similar to the method for "koshering" beef -- but the loin is never used. The salt both flavors and tenderizes by dissolving muscle proteins, mostly myosin, I would guess. Prepared January 23, 2010.

Cross-Cut Porterhouse Roast 

with Haricot Vert and Roasted Potatoes

2 inch thick Angus Porterhouse, about 2-1/2 lbs

1 T olive oil

1 T kosher salt

freshly ground pepper, to taste

garlic granules, to taste

Sauce

1/4 c brandy
2 T butter
2 T capers, rinsed, drained, and chopped
1 t fresh thyme
1/2 c light cream

To cook at 6 pm, start at 10 am. Rub salt evenly on all surfaces, wrap in plastic, and refrigerate about 6 hours. Let steak warm to room temperature. Wipe surfaces carefully with a paper towel to remove excess salt and dry the meat so that it will brown and crust in the oil. Preheat oven to 300 degrees F. Saute in 12 inch oven proof sizzling hot saute pan over medium-high heat in olive oil. Will be smoke, so turn on range hood. About 5 minutes a side, until nicely colored. Transfer to the middle rack of the oven to finish cooking. For medium-rare, remove to a platter when temperature in the middle of the steak reads 118 to 120 degrees F (about 48 C). Tent with foil, and let rest 10 minutes. While meat is resting, prepare the sauce. Deglaze pan with brandy, then whisk in the butter, a bit at a time. Off heat, add the seasonings and whisk in the cream. Bring to a slow boil for a few minutes to reduce. Carve into thin slices across the grain by turning pieces of the steak on the side (see Note). Coat slices in sauce and arrange on a dinner platter. Serves 4. Suggested sides:

haricot vert braised in butter and tarragon
oven-roasted yellow potato wedges with rosemary and olive oil

Note: Muscle fascicles in the loin run mostly front-to-back and Porterhouse steaks are cut transversely. Thus to produce the tenderest mouthful of beef, it should be cut en face. That is, bone out the steak, cut into large pieces, turn sideways, and cut thin slices across the surface with a very sharp knife. This also separates the well done from the rare. Take your pick.

Tuna-Helper Helper

Recorded January 28, 2010. Fresh broccoli boosts flavor and noursishment.

1 pkg Creamed Broccoli Tuna Helper™
1-1/2 cups water
1-1/2 cup milk
1 7-oz can albacore tuna, including pack water
3 T low-fat soft margarine
2 T dry minced onion
1/8 t crushed red pepper
1 stalk of broccoli
1 cup shredded sharp cheddar cheese

Prepare Tuna Helper™ according to package directions except include the dry onion and crushed red pepper. Cut the broccoli into bite-size piece and microwave two minutes on high and set aside. When the noodles have five minutes more to finish, add the par-cooked broccoli, and continue cooking until it's just tender. Fold in the cheese, cover, and wait 10 minutes to let the sauce thicken. Serves four.

Easy-Open, Crunchy Pistachios

Recorded January, 31, 2010. Mild heat makes them even easier to open and crisps and refreshes the nut meats.

approx. 1 cup dry roasted pistachios in the shell

Preheat toaster oven to 250 degrees F (120 C). Spread nuts in a single layer in a metal pan. Roast 10 minutes. Allow to cool. Shell and reserve meats. Keep in a dry cool place.

REVIEW Byrd's Barbecue

REVIEW
Byrd's Barbecue
2816 Cheek Rd
Durham, NC 27704
Phone: (919) 530-1839
http://www.byrdsbbq.com/
M to F, 7 am to 7 pm
 
In short: Solid, savory, and cheap. $/***1/2.

Originally posted February 2009 to triangle.dining Usenet group. Son Jon and I lunched today (Wednesday) at Byrd's. An online comment mentioned that they offered a ribs or brisket special on Wednesdays. Who could resist? The place is on Cheek Rd., less than a mile east of the Cheek Rd. exit off US-70. On the right, you will see a simple single-story building with plenty of parking surrounding. A sign on top indicates they have been smoking meat since 1959. No pig statue evident anywhere!

Just inside the front door you enter a simple cheerful dining room, brightly lit by many windows. C&W plays quietly on the boom box propped above the vinegar assortment and plastic tableware. To order, pass through the dining room to the counter behind and place your order. They offer both sandwiches and plates. Desserts too. We both ordered the rib plate special. Includes two sides and free bottomless ice tea.

Take a seat in the dining room (almost empty at 2 pm), and the counterman will deliver your food when ready. Each plate held generous portions of ribs, the sides, and pups. The ribs were fall-off-the-bone tender, meaty, and moist. Lightly dressed with a tangy sauce, tomatoey and slightly sweet with molasses with a mild smoke flavor. The green beans were simply seasoned with salt and pepper and appeared to NOT be slick with fat back. I also ordered "fried corn on the cob". Sounds like a state fair item but turned out to be very tasty with a caramelized color and flavor. Frying rescues frozen corn! The pups were crisp, fresh out of the fryer, and slightly sweetened. The tea was homemade and delicious. Son ordered the ribs too, but had mac and cheese and fries as sides. Said the m&c was "gooey", that is, very good. He pronounced all MOST acceptable. Plates were $7.99, including tea. I took half of it home with me for later.

As we left, I ducked in to tell the counterman and the cook how much we enjoyed their food. Both were conspicuously grateful. I promised to put the good news online. Here 'tis. Y'all come.

Rigatoni, Sweet Italian Sausage, & Peppers

Prepared January 20, 2010.

1 lb sweet Italian sausage, bulk or removed from links
2 T olive oil
2 T tomato paste 
1 t fennel seed
2 t Italian seasoning
1/2 t crushed red pepper
1 c sweet red peppers, cut into large irregular pieces
1 c sweet green peppers, cut into large irregular pieces 
1 leeks, white part only, sliced
1 medium yellow onion, coarsely chopped
1 T finely minced garlic
3/4 c red table wine
26 oz container prepared marinara sauce
28 oz can diced tomatoes
about 1/2 c pasta water
2 t salt
1/2 t freshly ground black pepper
1/4 c fresh basil, torn into pieces

1 or 2 lb dry rigatoni, depending on desired yield

Heat olive oil in a heavy 6-quart sauce pan over medium-high heat. Cut or tear the sausage meat into bite-size pieces and fry in the oil. When nicely browned, clear a spot, add a bit of oil, then toast the herbs and tomato paste for a minute and then add the peppers. As they begin to color, add the leeks and onions. After a minute or two, clear a spot and add the garlic. After 30 seconds, mix into the vegetables. Continue frying until they begin to soften. Add the wine, and scrape up the fond. When reduced by half, add the tomatoes and marinara sauce. Fast simmer covered at least an hour, stirring occasionally. Add salt, pepper, and basil when done. Boil the rigatoni in plenty of salted water until al dente. Mix the drained pasta with about the sauce adding pasta water as necessary. Alternatively, cook only 1 pound of pasta, and reserve half the sauce for later use. Simmer for a few minutes to finish cooking the pasta. Drizzle on some nice olive oil. Pass grated Parmesan cheese. Serves a crowd.

Abbrev. Used in this Website

t        teaspoon; 5 ml
T        tablespoon; 15 ml
oz      ounce; 30 ml as a volume, or 28 g as a mass
c        cup; 8 oz (~24 dl) by volume
qt      quart; 32 oz, scant liter (0.96 L) by volume
AP      All-Purpose (unbleached flour)
EVOO  extra-virgin olive oil
lb       pound; 454 g

Orangeade by the Quart Quickly

Recorded March 18, 2006. March! Already warm! Less acidic than straight juice but thirst quenching.

12 oz cold water

4 oz ice

2 T sugar

2 c prepared orange juice (Simply Orange™ is hard to beat)

To a one-quart plastic bottle, add the water and the sugar, shake until dissolved, add ice, and shake until it's melted. Bring to the 4-cup mark with orange juice, and mix gently by inversion (to reduce loss of vitamin C by oxidation). Chill. Serves 2 to 3.

Tuna Noodle Hot Dish

Prepared and recorded January 14, 2010. An improv lunch.

8 oz package elbow macaroni

1 can cream of mushroom soup (Campbell's™ of course)
about 1/2 can of milk
1 5 oz can chunk light tuna with pack water
2 T dried minced onion
1 small can mushrooms with pack water
2 roasted piquillo peppers, diced
1 t Frank's RedHot Original Hot Sauce™ 
salt and pepper to taste
grated parmesan cheese

Preheat toaster oven to 325 ºF. Boil noodles for about 12 minutes in two quarts of well-salted water, until just tender. Drain well. In the same saucepan over medium heat, combine all the other ingredients except the cheese. Mix well, stir in the cooked noodles, and heat through. Transfer to an 8X8 inch metal baking pan. Sprinkle on a generous layer of parmesan. Bake 30 minutes uncovered. Let stand about 15 minutes at room temperature before serving. Serves 3 to 4.

Onion-Tomato-Cucumber Salad

Onion-Tomato-Cucumber Salad

Inspired by the small salad served in tomato season at Bullock's, Durham's beloved "meat + three" restaurant. Marinade adapted March, 2008 from a recipe on cooks.com

Marinade:

2 oz vegetable oil (To double: 1/2 c)
1 oz apple cider vinegar (1/4 c)
1 t salt (2 t)
1/2 t ground black pepper (1 t)
1 t sugar (2 t)
1/2 t dry minced parsley (1 t)
1/4 t mayonnaise (1/2 t)
1/4 t Dijon mustard (1/2 t)

Vegetables:

1/2 large cucumber, peeled, cut into 1-inch wedges
1 large ripe tomato, cut into large cube
1/2 large sweet onion, blossom cut through poles

Combine the marinade ingredients, except for the oil, in a Good Seasons bottle; cover and shake well. Let stand 10 minutes; add oil and shake vigorously. [The mustard and mayonnaise help stabilize the suspension.] Combine vegetables in a serving bowl. Pour marinade over vegetables, combine, and refrigerate 2 hours before serving, turning occasionally. Keeps well in refrigerator for a day or two.

Cheese-Onion Grits

Inspired by Elmo Barnes' 'world's best grits' as served at Cousin Martha's B&B in Beaufort, NC. First prepared January, 2010. A novel, lump-free method was introduced in April, 2020.

1/2 small yellow onion, diced
1 T olive oil 
1 c water
1 c milk
1/2 t salt
1/2 cup stone-ground grits
1/2 c grated sharp cheddar cheese
2 T grated parmesan cheese
pepper to taste

Saute the onion in the oil over medium heat in a medium saucepan until lightly browned, about 5 minutes. Add the water, milk, grits and and salt and bring to a fast simmer with constant stirring. Cook over medium heat until the mixture thickens to a creamy texture, stirring frequently, about 10 minutes. Lower heat as needed to control splatter. Off heat, stir in the cheddar cheese until well combined and then the parmesan. Serve at once. Serves 4, as part of a 'country breakfast', sausage, grits, fried eggs, coffee, and OJ. Variation: Saute the kernels and cream from a large ear of sweet corn with the onions.

Dorothy's Stewed Meatballs

Reconstructed by DrDaddy from Phyllis Pliskow's hand-written notes recalling Dorothy Magid's recipe. Recorded 18 November 2005.

Carrots, Onions, Celery, Peppercorns, and Allspice Simmer

Broth:

4 onions coarsely cut through the poles (Note: preserves structure)
4 large carrots coarsely cut
1 cup cut celery
about 1/4 c ketchup (see Note)
3 allspice berries + 6 peppercorns (put in cheese cloth or tea ball)
1 T salt

Place ingredients in an 6-quart pot, cover with water, bring to boil,
and then simmer covered until onions are soft.

Meatballs:

1 lb ground sirloin
1 large onion, grated
2 cloves garlic, mashed
about 1/2 cup matzoh meal, or dry bread crumbs, as needed to form balls 
salt, pepper, garlic powder

3 white potatoes, peeled and cubed
2 c cabbage, coarsely chopped

Form small meatballs with wet hands. When broth is ready,
raise heat to a boil and add the meatballs, cabbage, and potatoes.
Simmer slowly, partly covered until potatoes and cabbage are tender.
Remove spices before serving. Serves 6 or more.

 Dorothy with cigarette in Phyl's garden

Note:

That is, about what can be rinsed out of an "empty" bottle, or to taste. What triggered our mom to make this dish, which we all loved, was when the Heinz ketchup bottle reached the state where no amount of robust thumping of the overturned bottle would coax any more out.

Three Bean Chili

First prepared December 25, 2009. A Family Favorite and SIGNATURE DISH. A few things distinguish the recipe: Use of three beans, the high meat content, large meat pieces, and low tomato content. Looks pretty, is delicious, and packs a wallop nutritionally.

1 T vegetable oil
2 lbs (950 g)lean ground beef 
2 c (400 g) yellow onions, coarsely diced
2 large garlic cloves, thinly sliced
2 T ground cumin
1 t Mexican oregano
1/4 t (or more) crushed red pepper flakes
2 T tomato paste
1/2 c dry red wine
1 can each (15 to 19 oz) black, pinto, and cannellini beans, undrained
1 7-oz can chopped green chilies (Ortega™ is good)
1 can (10 oz) diced tomatoes with green chilies
about 1 c tomato juice (or water) as needed to thin
salt and pepper to taste

Heat the oil over medium-high heat until it shimmers in a heavy dutch oven. Brown meat, about 8 minutes. Cut it into 1/2 inch lumps as it cooks. Add the onions and garlic. Cook until clear but not brown. Add the herbs and tomato paste, and lightly cook them. Add the wine and reduce until evaporated. Add the tomatoes, chilies, and beans, scrapping the bottom of the pan to release the brown bits. Add the juice (or water) to adjust the thickness. Simmer covered for two hours, gently stirring every 1/2 hour or so. Season to taste. We like some heat but add more red pepper flakes if you prefer hotter. Yields 6 to 8 servings, over steamed rice or boiled spaghetti.
Toppings: finely-chopped sweet or red onion, shredded cheese, sour cream, Louisiana hot sauce, and tomato salsa all step up the taste.

Microwave Rice

Yields a product similar to a rice cooker.

2-1/2 c water
1-1/2 c long grain rice, rinsed and drained
1/2 t salt

Place the ingredients in a deep, microwavable container (e.g., a 46 oz margarine tub). Cover loosely. Microwave (1250 watts) on high until it boils, and then on 20% power for 12 minutes more. Open cautiously. Fluff with a fork. Let stand 10 minutes uncovered to cool and dry. Yields 4 cups (about 800 g).

Baked Flounder and Rice

Fish, Leeks, Onions, & Rice Ready to Serve

Conceived and first prepared December 23, 2009. A Family Favorite.

12 oz fresh or frozen and defrosted flounder filets, cut into portions
1 c leeks, julienned
1 medium onion, thinly sliced through the poles
1 t dry oregano
1/4 t crushed red pepper
2 T olive oil plus more for drizzling
2 T butter
2 T capers, rinsed and drained
1 bay leaf
1/4 c Spanish olives, pitted and coarsely chopped
1/4 c Peppadew® peppers, coarsely chopped (see Note)
juice and zest of 1 lemon
1 c chicken stock
4 c steamed white rice

Heat oil and butter until sizzling in a 10-inch skillet. Add leeks and onions, spices and bay leaf. Cook on medium heat about 10 minutes until softened and beginning to color. Remove the bay leaf. Add the olives, peppers and capers and warm through. Spread the rice in the bottom of a 9 X 13 inch glass baking dish, arrange the fish on top, sprinkle on some olive oil. and distribute the sauteed vegetables over the fish and rice. Squeeze on lemon juice, scatter zest, and pour stock around. Bake uncovered in 300 degree F (150 C) oven for about 40 minutes until fish flakes. Serves 4 to 6.

Peppadew® peppers
[Photographer Unknown]

Note From Wiki: Peppadew® is a brand of sweet piquant pepper, a patented cultivar of Capsicum baccatum, grown in the Limpopo province of South Africa. They are sweet, fruity, and pleasantly warm. Sold seeded (to reduce the heat) and lightly pickled. About 1100 Scovill units. They are sold in jars and at food store deli bars. Substitute sweet or hot cherry peppers.

REVIEW Bergama Cafe Durham NC [Closed August, 2013]

Bergama Cafe
3520 Hillsborough Road
Durham NC
(919) 383-0300‎
http://bergamacafe.com/

In a word, delish!
3.5/5 stars - $$ (to use Greg Cox 's shorthand ratings)

Recorded 12-17-09
[After dragging myself to the finish line on a very burdensome writing project last night, I was exhausted, unkempt, grizzled, and hungry. I took son Jon to Tommies for smokes and a Coke, and easily determined we were both hungry, and a Middle Eastern supper at a new neighborhood restaurant was appealing. About 8:30 we were seated. The place was empty. Sad, and so unfitting. They have wonderful food and are lovely and interesting people. He's from Chechnya  and his wife is from Turkey.}

The venue: Was a Burger King for many years on heavily traveled Hillsborough Rd near I-85 and US 15-501. Was converted to a "serious" sit down place a few years ago, and has yet to foster a place for a great restaurant, although the need is real for that part of town.

Me: Dolmas and Roasted Potatoes with vegetable gravy - Excellent $12, including sides. Glass of Sutter Home White Zin, $4.25, $20 with tax and tip.
Sides Pizza Bread Sticks/herb-seasoned EVOO - V. Good
Salad Bar One Trip - Limited but Excellent

The stuffed cabbage rolls (5 were presented) were lovely, as were the roasted potatoes. The whole was covered with a flavorsome gravy of cooked cabbage, onions, and the pan gravy. The seasonings were subtle, peppery, and aromatic. The salad bar was limited in offerings but all the ingredients were fresh and crisp. Very tasty ranch dressing. The bread sticks were baked from pizza dough, and so were nicely chewy. A plate of flavored oil on the side for dipping was provided. More bread was offered later in the meal. Service was friendly and attentive (we were initially the only diners) although our waitress seemed new and knew little about the menu.

Wine list (on a Corona placard!) is brief and laughable with the odd surprise. Greek vin ordnaire at $8/glass. "Straight from Greece" it says. Where else for Greek wine?

Jon: Gyro platter. Very attractively sliced and folded roast meat, arranged on a bed of grilled pitas. $10.95; $16.00 with tax and tip. Sides: Bread sticks, salad bar, rice pilaf,  steamed vegetable medley - Jon pronounced it all excellent. He drank ice water. A Best Buy.
 
This place needs some changes to succeed. It would be a shame if tasty ethnic fare doesn't succeed. Bergama needs menu design advice; a better web presence; a better street impact to attract diners from heavy traffic on street. Better wine list. Ethnic clarity of offerings. Pizza? Italian? Greek? Turkish? "Middle Eastern". Menu needs to educate better.

Home Fries

Recorded 2-10-07

2 lbs Russet potatoes, whole
2 tsp salt
1/4 medium onion, blossom-cut into thin pieces
1/8 cup low-fat margarine
1/8 cup canola oil
onion powder, paprika, salt, pepper as seasonings

Put the potatoes in a pot, cover with water, add salt, cover and bring to a boil. Reduce heat to a slow boil for 15 minutes. Test with a sharp knife. Potatoes should be part-cooked. Turn off heat and let stand covered 20 minutes. This lets the heat penetrate evenly. Pour off hot water and shock with a few changes of cold water until not too hot to handle. Slip off skins under running cold water, dry, cut in half lengthwise and then crosswise into 1/2 inch slices. Heat fat in a skillet over medium-high heat and add potatoes and onions, and seasonings to taste. Turn every few minutes, taking care not to burn them. They should brown and crisp. Fry about 15 minutes total.

Yields four generous servings. Loaded with calories! Goes well with poached eggs (see recipe).