Bacon – Flat, Crisp & Splatter-free

Spread bacon strips between layers of paper towels on a flat plate. (Don’t overlap.)

Microwave on high for 6.5minutes.

Check crispiness. If more is desired, cook at 2 minutes increments until it’s how you like it.

Hal Greene’s connection to the Wrysinski / Schmidt’s; Two of his sons married two of the sisters.


A byproduct of this cooking method is a heap of bacon fat-infused paper towels. Most composters agree animal fat should not go into the outdoor pile. Putting these paper towels in the garbage may attract dogs and urban adapted animals such as raccoon, coyote, and bear (in more remote areas). Since I’m always interested in alternatives other than entombing refuse in great twentieth-century pyramids, I encourage and welcome waste disposal recommendations in the comments section.

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Cutting Winter Squash like Butter

Love squash, but challenged by peeling and chopping?

cut out squash cutting

Eliminate the ‘hard’ part by cooking squash first.

In a 350º oven, cook whole raw squash (stickers removed).

Depending on squash size, cook for 1 to 1.5 hours.

When it starts to smell …like squash, check for doneness.

Let cooked squash cool to room temperature before handling.

NOW it’s easy to cut and seed!

 

Miners Shovel Bread & Watercress, Potato & Tomato Salad

Fast food for miners.

After a long, hard day in the creek bed shoveling and sifting gravel, the last thing a 49’er miner wanted to do was prepare a meal. This simple fare offered a quick fix as well as a host of health problems.

Shovel Bread

Start a fire. Let the wood burn down to coals.
Mix:

2 tbsp butter
1 ½ cup flour
water
salt
onion powder
1 egg

Stir until smooth. *The batter should be thick.

Using a clean shovel, rest it in coals until hot.

A deep fire pit is NOT necessary for this recipe.

Support shovel firmly over coals. Pour batter over the blade. Use a long-handled spatula or spoon to keep it in place until the base sets.

Lightly press against batter to determine doneness.

It’s done when it feels spongy.

 

Click on the photo to watch a video about malnutrition during the California Gold Rush.

Learn about Scurvy in California’s Food Capital.

Watercress, Potato & Tomato Salad

Finely chop potatoes.
Fry in oil till done.
Salt and pepper to taste.
Set aside to cool.
Chop or tear watercress into bite-sized pieces.
Add fresh or sun-dried tomatoes (in oil).
Dress with red wine vinegar and oil.
Top with grated cheese.

 

Resources:

 

Huffington Post – Recipes That Show You How Watercress Is Supposed To Be Eaten

Sauteed Potato and Watercress – Quick Vegan Side

Egg Poaches – Herb Broth & Mexican with Tomatillo and Epazote Sauce

Eggs Poached in Herb Broth

To a pan with a lid, add

between 1/4 – 1/2 cup of water per egg
add chicken, beef, or mushroom broth to taste
two shakes turmeric
4 shakes garlic powder
2 shakes onion powder
pinch of oregano
Bring to boil, reduce to simmer
add egg(s)
cover & cook for approx. 2 min or until the desired yolk hardness
Gently spatula-out eggs, placing them on top of toast
Pour remaining herb broth liquid over bread
Enjoy!

 

Mexican Poached Eggs with Tomatillo Sauce and Epazote

Bake Tortillas

1 – pkg. fresh white corn tortillas  
Use scissors to cut into fourths
Spread out in a single layer on cookie sheet, spray with cooking oil
Bake at 350 degrees until lightly brown
Green Sauce Part 1
Approx. 1 lb fresh tomatillos
Peel outer husks
2 serrano peppers, remove stems and seeds
1 clove garlic
Add all to a cooking pot, cover with water
Simmer for about 15 min.
Let cool. Drain.
Put tomatillos, pepper & garlic in a blender. Blend until smooth.
Sauce Part 2
To a deep skillet, add 1 tblsp. oil
Optional: add cooked shredded chicken
Add green sauce from Part 1 and 3 epazote leaves.

Add a pinch of salt
Cook over medium heat for 5 min.
Poach the Desired Number of Eggs

Plate
Spread a layer of toasted white corn chips on plate.
Cover with green sauce.
Top with poached eggs and Queso Cotija cheese.
Garnish with fresh cilantro.
Serve with a side of refried beans.

 

 

 

 

Extras:

 

Click here to see more flavor families of the world.

Perfectly Poached Micro Story (100 words)

poach – 1

pōCH/

verb

  1. cook (an egg), without its shell, in or over boiling water.
  2. “a breakfast of poached egg and grilled bacon”
    • cook by simmering in a small amount of liquid.
    • “poach the salmon in the white wine”

poach – 2

pōCH/

verb

  1. steal

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If you liked Perfectly Poached, you might also enjoy, Water Element of Life, The Shape of Water Continued and PBJ on my short story blog, Redfern Writes.

Triangle Baked Chinese Chicken

with-stir-fry

 

 

Preparation is the most challenging aspect of this recipe…chopping. Fresh ginger, cilantro, and the Hoisin Sauce give it its distinct flavor.

Instead of wrapping the chicken mixture in tiny 2″ square (folded into triangles), I opted to use large squares that measured the exact length of a 12″ roll of aluminum foil. While not as cute, the larger presentation doesn’t affect the taste. In many ways, I thought it similar to my Aunt Jeanette’s Teriyaki Chicken recipe.

The final product can be eaten alone, or crumbled into any combination of stir fried vegetables.

It’s a nice, ‘grab n go’ type of meal.
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From a standard 12″ aluminum foil roll, make 7 squares. Fold them into triangles.

Chopped Ingredients:

6 boneless chicken thighs, cut into 1/4 to 1/8 inch squares

2″ long  x 1/2″ wide (roughly) fresh ginger root  – minced

4 lg. garlic cloves – minced

2 bunches fresh cilantro – finely chopped

Sauce:

1/2 cup cornstarch (* use less if you prefer a more runny sauce)

1/4 cup soy saucehoisin-sauce

1/4 cup brown sugar

1/4 cup Hoisin Sauce

Combine all sauce ingredients (add a little water if needed), blend till smooth. Add chopped ingredients, mix well. Cover and refrigerate for 30 minutes.

meat-mixture-not-cooked

With the foil square open, place approximately 1/4 cup of chicken / sauce mixture in the center of one side. Refold the foil into a triangle and roll and fold each open side, two times. Make sure that the foil ‘envelope’ is completely sealed.

Place all the ‘stuffed’ triangles onto a baking tray. Cook at 400 degrees for 20-25 minutes.

envelopes-in-the-oven

cooked-meat

 

Pickle Soup

picke-soup-photoWeird but good.  When I first read this recipe, I thought, Pickles? That’s sounds yucky.

‘Kitchen therapy’ and weird were just what was needed one morning when I had emotional child-rearing issues weighing on my mind.

 

Items marked with a * are my additions to the original recipe.

 

5 dill pickles, grated

4 tsp. butter (1 tsp. for saute pan & the remainder for the soup pot)

4 cups water

1 large carrot, chopped (* 6 small carrots)

2 celery stalks (* 3 stalks)

1 parsley root (* 2 parsnips substituted ), chopped

1 leek, chopped (* skipped)

1 potato, peeled & chopped

*1 tblsp. salt

 

Topping

sour cream

fresh, chopped dill

 

Over low heat, saute grated dill pickles in 1 tblsp. butter for 20 minutes. (This removes some of the ‘bite’ from the pickle giving it more of a mild vinegar flavor that adds interest to the soup.)

In a soup pot, combine water, remaining butter and chopped vegetables. Over medium heat, simmer till tender.

Add grated dill pickles, bring to boil & remove from heat.

 

24 Hour Cabbage Salad – Kristen’s Nana (Peggy)

peggy3-web

“My friend Kristen shared this recipe with me. She rediscovered it in a book she had from her Nana.” – Peggy Wrysinski Greene

1 med head shredded cabbage
1 small onion, cut fine
1 bell pepper, cut fine (I used red and yellow)
15 or 20 stuffed olives, sliced
Combine:
1 cup cider vinegar
1 teas. salt
1 teas. celery seed
1/8 teas. pepper
1 teas. prepared mustard
1/2 cup salad oil
Bring liquids/spices to a boil. Pour over prepared vegetables. Turn salad occasionally. Keeps indefinitely.
Serves 8-10
“When I made it, I told Kristen I felt like I was back in my grandmother’s kitchen. It has the flavors of something she would have made.”
From Kristen:
“Melva Marchand Burnett Wagers was a fantastic cook.  Recently I rediscovered Nana’s recipe for Warm Cabbage Salad.  The recipe card was written by her.  I felt close to her again.  Many of Melva’s best recipes are family recipes which came from the east across the prairie.  I think this is one of those recipes.  The salad really does last forever.  Be sure to wait until the next day – it’s worth it.”

Sauce Series – Brown Sauces & Thickeners – 3 of 5

Meat based liquids with thickening agents. Start with simple pan sauces or gravy and extend it into soups and stews.

 

Basic Brown Sauce

2 tblsp. Butter

3 tbslp. Flour

1 cup beef stock

½ tsp salt

Pinch of pepper

 

Melt butter in pan. Stir in flour and cook until browned, stirring continuously.

Little by little, add beef stock. Stir until it boils and thickens, continue to cool three more minutes.

Add any desired seasonings.

 

Pan Gravy

Approximate the amount of flour needed to thicken the volume of meat drippings available. Place flour in a dressing / gravy shaker or whisk with cool water and shake or blend till smooth.

To meat drippings (fat) [from a turkey, chicken, bacon, or roast] in a deep pan over medium heat, slowly add flour and water mixture. Stir continuously. After the mixture has thickened, continue cooking for a few more minutes to make sure that the raw flour taste has been dispelled.

 

Peanut Sauce

¾ cup organic creamy peanut butter

¼ cup + 2 tblsp. Water

½ tsp. Hoisin sauce

2 tblsp. Freshly squeezed lime juice (approx. 1 ½ medium limes)

4 ½ tsp. soy sauce

3 tblsp. Maple syrup

1 ¼ tsp. chile-garlic paste

1 med. Clove garlic, mashed to paste

½ tsp. toasted sesame oil

Blend, whisk or stir all ingredients together till smooth. Store in refrigerator, but let warm to room temperature before using.

Can be used a dipping sauce, over noodles, as a salad dressing or in spring rolls.

 

Cilantro Sauce (It’s green)

 

THICKENERS

Flour  – velvety texture – opaque

(can be stirred directly into fat – butter, meat drippings, etc.  If mixing with water first, it must be cooked for a while to eliminate the raw, starchy taste)

Instant Blending Flour – Wondra or Shake & Blend

Can add to liquids without lumps

Kneaded Butter (Beurre Manie) – equal parts butter and flour – kneaded till smooth and rolled into teaspoon sized balls (can be frozen for storage). Drop a ball or two into sauce when needed.

Cornstarch – smooth – glossy – clear

Mix starch with equal parts water, then add to warm liquid

Arrowroot flour | tapioca flour, rice flour

Gums – Xanthum gum, agar agar, pectin, and guar gum

Egg Yolks – velvety – smooth

Add to heated liquids (no hotter than 190 degrees) slowly and stir constantly – or scrambled eggs will be the result

High fat cream / yogurt – thick – smooth

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Additional Resources

WikiHow – thickeners

A Life of Geekery – guide to thickening sauces, soups, and stews

Youtube Videos

French Cooking Acacemy – What is a Roux – white, blond & brown

Beurre Maniékneaded butter

French Cooking Academy –  Hollandaise sauce tutorial for beginners (w/o double broiler)

Julia Child – The Hollandaise Family

Harvard University – Science in Cooking class – Working with Modern Thickeners

 

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Check out the other videos in this Sauce Series

Sauce Series #1 – taste bud training

Sauce Series #2 – red sauces

Sauce Series #3 – brown sauces & thickening agents

Sauce Series #4 – white sauces

Mock ‘Chopped’ #5 – group cooking challenge how-to

 

 

Sauce Series – White Sauces – 4 of 5

White sauces are made with milk, buttermilk, yogurt, coconut milk, butter, other white liquids and thickening agents.

 

Basic White Sauce

2 tblsp. Butter

2 tblsp. Flour

1 cup milk

½ tsp. salt

1/8 tsp. pepper

Melt butter and stir in flour. Gradually add milk and stir until mixture boils and thickens. Cook an additional 3 minutes.

Use on seafood, vegetables, fish, or meat.

Additions to white sauce:

Chopped parsley 2 – 4 tblsp.

Mustard – 2 tsp.

Cheese – ½ – 1 cup grated cheese

 

Horseradish Cream Sauce

½ cup heavy whipping cream, whipped to stiff peaks.

4 -6 tblsp. horseradish

½ tps. Salt

Pinch of pepper

Serve with ham, beef or fish.

 

Makes ¾ cup sauce.

 

Lemon Roux

 

Pan Gravy

Approximate the amount of flour needed to thicken the volume of meat drippings available. Place flour in a dressing / gravy shaker or whisk with cool water and shake or blend till smooth.

To meat drippings (fat) [from a turkey, chicken, bacon, or roast] in a deep pan over medium heat, slowly add flour and water mixture. Stir continuously. After the mixture has thickened, continue cooking for a few more minutes to make sure that the raw flour taste has been dispelled.

 

Hollandaise Sauce

2/4 cup butter

1 ½ tblsp. Lemon juice

3 egg yolks, well beaten with dash of salt

Cayenne pepper

 

Divide butter in the three parts. Place one piece in top of a small double broiler, add lemon juice and egg yolks. Place over hot water (not boiling) and cook slowly, whisk constantly.

When butter is melted, add second piece. Keep whisking. As mixture thickens, add the final piece of butter.

Once the mixture is about as thick as gravy, remove from heat, add salt and serve immediately.

Can be used over vegetables (asparagus), fish, shellfish and poached eggs.

Lightly finish with cayenne pepper.

 

Makes: ¾ cup
Trouble shooting: If sauce is curdling, dilute by the teaspoon with hot water while constantly whisking.

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Check out the other videos in this Sauce Series

Sauce Series #1 – taste bud training

Sauce Series #2 – red sauces

Sauce Series #3 – brown sauces & thickening agents

 

Mock ‘Chopped’ #5 – group cooking challenge how-to

 

 

Group Cooking Challenge – Mock ‘Chopped’

Here’s how to organize a group cooking challenge in your kitchen. (Roughly based on the TV show ‘Chopped.’)

Goal: Create a social experience, experiment, learn something new, and have fun!

Mystery Items:

Each participant brings 3-5 strange, unusual, foreign, untried, or previously unknown food items.

At the beginning, the challenge master collects these, groups them, and distributes them evenly among the chefs.

‘Rule’ Guidelines:

We decided not to attempt timed rounds. (Too much pressure!)

As a group, open and taste all the ingredients.

Everything in the kitchen pantry, spice cupboards, and refrigerator / freezer is available for use. (Or clearly define off-limits areas.)

If someone is stumped about what to prepare, everyone helps to brainstorm until they have a direction.

At the conclusion, everyone shares the meal.

Judging (if desired) can be accomplished by an individual, with a panel, or as group.

 

Ideas for Group Kitchen Challenge Themes:

All organic

Appetizers

Breakfast foods

Egg based

Ethnic cooking

Foodie specialists

Foods of color – purple, orange, green, etc.

For people around the age of ten (scrambles, healthy snacks, smoothies)

For people over twenty-one (food and beverage / wine pairings)

Movie / game night foods

Pasta & toppings

Picnic fare

Salads

Soups – freezer container portioned for make-ahead meals

Vegetarian

Wraps

 

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