Mr. Lesley Cooks

In A Tizzy

Holy Moly!!

Today I have been researching cell phones and mobile printers, ordering and checking on t-shirts, working on sales taxes, and I don't remember what else.  If it were any busier I'd think it was Christmas Eve when Phil was a boy when I had to put all those things together.  Maybe I really didn't.  Maybe I have just convinced myself I did.

Speaking of Christmas, the first Christmas I was married, in 1968, my old (and grey) friend Bill came to spend some time with us. He was the only person I ever knew who put tinsel on a tree one strand at a time instead of closing your eyes and heaving it as hard as you could.

When Phil was maybe 11 or 12 we lived in a small town.  Thinking I was coming up with a great idea, I remember how Phil's mom used to like frozen meals and snacks like stuffed peppers and the like.  I loaded up the entire freezer with food of that kind.  After all, it was a long way to the store.  Christmas morning I just knew how surprised she was going to be.  Let's just say it was the coldest Christmas on record.  The food inside the freezer was warmer that I was.  The only other time I saw that look in her eye was years before when I asked if she would like an iron for Christmas.  After she told me that I would be wearing if, I asked her if she meant like up 'side the head, but she said no, it would be "tucked away".  That's when I first saw that look.

I have learned a lot since then.  This year, I am going to give Lesley something special.  Something really romantic.  Like maybe a whole book of coupons of special certificates that will allow her to give me foot rubs.  Or maybe I should just fix this recipe I found at epicurious.com instead.

Cowboy Christmas Breakfast

1/2 stick (1/4 cup) unsalted butter, softened, plus additional for greasing baking dish
1 (1-lb) package bulk breakfast sausage (not links)
1 (15-inch-long) loaf Italian bread (about 4 inches wide)
1 garlic clove, chopped
2 dozen large eggs
1 cup whole milk
2 teaspoons salt
1 teaspoon black pepper
1 large bunch scallions, chopped (1 1/4 cups)
1/4 lb sharp Cheddar, coarsely grated (1 cup)


Put oven rack in middle position and preheat oven to 375°F. Generously butter bottom and sides of a 13- by 9-inch baking dish.

Cook sausage in a 12-inch heavy skillet over moderately high heat, stirring frequently and breaking up any large lumps with a fork, until browned, about 10 minutes. Pour off fat from skillet, then cool sausage to room temperature.

Cut half of loaf into 1-inch-thick slices and reserve remaining half for another use. Pulse butter and garlic in a food processor until smooth. Spread a thin layer of garlic butter on both sides of each bread slice, arranging bread in 1 layer in bottom of baking dish. Sprinkle sausage on top.

Whisk together eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour egg mixture over sausage (bread will float to the top), pushing down on bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.

Bake, covered with a large sheet of buttered foil (buttered side down), 30 minutes, then carefully remove foil and bake until top is slightly puffed and eggs are cooked through in center, about 20 minutes more.

Let stand 10 minutes, then cut into 12 squares.


Dish can be assembled (but not baked) 12 hours ahead and chilled, covered with buttered foil. Bake as directed above.


Tom

Jury Duty

I have been called for jury duty this morning.  This is not the first time.  I served on a jury about 12 years ago.  It sounds more impressive to say that it was back in the last century.  Way back then, they selected the jury foreman based on who was the most precious and darling.  Naturally, I was chosen unanimously.  It was kind of like winning a booby prize.

The case the trial dealt with could only happen in a sophisticated environment like ours.  It seemed that a lady owned a duplex.  She lived downstairs and rented the upstairs out to her brother and his family.  This lady also had this dog.   The dog bit the brother's daughter.  Naturally, the brother sued for damages.  I kept looking for Jerry Springer.

After hearing all the facts, and getting the judge's instructions, we found very quickly in favor of the dog-owning defendant.  The reason for this is that Virginia law says that an owner of a dog who has never bitten anyone before is not negligent.  Apparently, the dog gets one free bite before the owner is liable.  This kind of makes sense in a way, but the brother's lawyer was astounded.  I'm just glad I wasn't shot leaving the courthouse.

I can only imagine what will happen this time.  A really good breakfast is a must!

Eggs Benedict

So that your poached eggs form a nice, compact shape, add vinegar to the cooking water, this prevents the whites from spreading. For the hollandaise, whisk the melted butter and egg yolks in a double boiler over hot, but not boiling, water. (Make sure the bottom of the pan does not touch the water.)

Poached eggs
1 tablespoon distilled white vinegar
1 teaspoon salt
8 large eggs

Hollandaise sauce
1 cup butter, cut up
3 large egg yolks
2 tablespoons fresh lemon juice
1/4 teaspoon salt
Pinch cayenne

Other ingredients
4 tablespoons butter, divided
8 slices Canadian bacon
4 English muffins, split and toasted
1 tablespoon water

Make poached eggs: Fill a large, deep skillet with water. Add vinegar and salt; cover and bring to a gentle boil over medium heat. Break one egg into a small cup. Carefully slip egg into gently boiling water. Repeat with remaining eggs, working in a clockwise direction. Reduce heat; simmer eggs 2 to 3 minutes, until whites are firm near the yolk. Remove with slotted spoon in same order and place in a pan of ice water. Set aside.

Make Hollandaise sauce: Place butter in a 2-cup glass measure. Cover with plastic wrap, turning back one section to vent. Microwave on High 1 to 1 1/2 minutes, until melted. In top of double boiler set above, not in, simmering water, whisk egg yolks and lemon juice until slightly thickened, 1 to 2 minutes. Remove top only of double boiler from water. Whisking constantly, slowly drizzle a few tablespoons melted butter into yolks in a thin, steady stream. Return top of double boiler to simmering water; continue to slowly add butter, whisking constantly, until sauce thickens. Whisk in salt and red pepper. Cover and remove pan from heat. (Can be made ahead. Let stand up to 1 hour over warm, not hot, water.)

Heat oven to 200 degrees F. Heat 1 tablespoon butter in large skillet. Add bacon and cook 2 minutes per side, until lightly browned.

Divide and spread toasted English muffin halves with remaining butter. Place halves on a cookie sheet and keep warm in oven. Return double boiler to stovetop. Whisk 1 tablespoon water into hollandaise sauce. Cover and keep sauce warm over low heat.

To reheat poached eggs, bring same skillet filled with fresh water to a boil. Reduce heat to a simmer. Add eggs with slotted spoon and simmer until heated through, about 1 minute.

Arrange 2 muffin halves on each of four serving plates. Top each half with a slice of bacon. Remove eggs from simmering water with a slotted spoon, gently shaking off excess water. Place one egg over bacon; divide and spoon hollandaise sauce over each serving.

Tom

Pray For Me

This Saturday Lesley is taking me to the flea market from hell to look for something called found objects.  Those of us who are not artistically inclined call these things by another name that I cannot mention here. 

One time when we were visiting Lesley's family in Louisiana her mom, who is another big time artist, asked us to pick up a beautiful chair that someone had inadvertently put out for the trash collectors.  I didn't mind at all.  No one knew me down there.  I was telling Lesley's dad about this.  I will never forget what he told me.  "Son, you don't know what it's like being married to an artiste." 

Well, now I do.  There may be other art husbands out there who can relate to this.

Maybe I will get some time off for good behavior for making one of Lesley's favorites.

Bran Muffins

15 ounces All-Bran Cereal
2 cups raisins
6 pitted dried dates -- finely chopped
2 cups boiling water
4 1/2 cups plus 3 tablespoons all-purpose flour
5 teaspoons baking soda
1 teaspoon salt
2 cups low fat buttermilk -- (1.5%)
4 eggs
1/2 cup orange marmalade spreadable fruit
1 1/2 cups unsweetened applesauce
1 cup granulated sugar
1/2 cup plus 2 tablespoons vegetable oil 
2 teaspoons vanilla extract

In large bowl, combine cereal, raisins and dates; pour in boiling water and stir until softened. Set aside.

In another large bowl, sift together flour, baking soda and salt; make well in center and set aside.

In food processor or blender, combine 1 cup of the buttermilk, the eggs and spreadable fruit; puree until smooth.

Pour the buttermilk mixture into separate large bowl and add the remaining cup buttermilk, the applesauce, sugar, oil and vanilla; beat until smooth.  Pour into well in flour mixture and stir just until blended. Add reserved cereal mixture and stir just to combine. Cover with plastic wrap and refrigerate at least 24 hours before using.

When ready to use, preheat oven to 375F. Spray twenty-four 2 3/4" muffin cups with nonstick cooking spray.

Spoon batter evenly into prepared cups, filling each about two-thirds full; bake until golden brown and puffy, 20-25 minutes. Let cool 2 minutes, then remove to wire rack and let cool to room temperature. Repeat with remaining batter to make 60 muffins, or cover and refrigerate remaining batter for up to 1 month.

Tom

Back From Phoenix

What a trip!  Lesley and I have agreed not to eat Mexican or Southwest food again for awhile.  Lesley tells me my refried beans license has been revoked for life.

The views were outstanding.  I will try to post some pictures after I get my strength back.  We landed in Phoenix at 10 AM with the temperature already at 100 and on its way to 113 that day.  In one day, we drove from Phoenix, to the Grand Canyon to spend the night, to the Painted Desert, to Sedona and back to Phoenix by way of Montezuma's Well.

By the way, in case you were wondering, dry heat is still hot!  We had a great time and met a lot of really nice people.  I think we are already making plans to go back next year.

My favorite part of the trip was being with Lesley.


I hope you enjoy this recipe for sticky buns.

Ultimate Sticky Buns

Dough
1 cup warm water (105°F to 115°F)
4 teaspoons dry yeast
2/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup dry nonfat milk powder
1 1/4 teaspoons salt
2 large eggs
4 1/4 cups (or more) all purpose flour
Glaze
1 1/4 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup honey
1/4 cup dark corn syrup
1/4 cup water
2 cups pecan halves

4 teaspoons sugar
4 teaspoons ground cinnamon

For Dough:
Mix 1/4 cup warm water, yeast, and pinch of sugar in small bowl. Let stand until foamy, about 8 minutes. Using electric mixer, beat remaining sugar, butter, milk powder, and salt in large bowl until well blended. Beat in eggs 1 at a time. Mix in remaining 3/4 cup warm water and yeast mixture, then 3 cups flour, 1 cup at a time. Using rubber spatula, mix in 1 cup flour, scraping down sides of bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup flour onto work surface and knead until smooth and elastic, adding more flour if sticky, about 8 minutes.
Butter another large bowl. Add dough; turn to coat. Cover bowl with plastic wrap and let dough rise in warm area until doubled, about 2 1/2 hours.
For Glaze:
Butter two 10-inch round cake pans with 2-inch high sides. Beat brown sugar, 1/2 cup butter, honey, corn syrup, and 1/4 cup water in medium bowl to blend. Spread half of glaze in bottom of each prepared pan. Sprinkle 1 cup pecans over each.
Punch down dough. Divide dough in half. Roll each dough piece out on floured work surface to 12x9-inch rectangle. Brush any excess flour off dough. Spread remaining butter over dough rectangles, dividing equally. Mix 4 teaspoons sugar and cinnamon in small bowl. Sprinkle cinnamon sugar over rectangles. Starting at 1 long side, tightly roll up each rectangle into log. Cut each log into 12 rounds. Place 12 rounds, cut side down, in each prepared pan, spacing evenly. Cover with plastic wrap. (Can be made 1 day ahead; refrigerate.) Let buns rise in warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if refrigerated).
Preheat oven to 375°F. Bake buns until deep golden brown, about 30 minutes. Run small knife around pan sides to loosen sticky buns. Turn hot buns out onto platter. Cool about 30 minutes and serve.  Makes 24.

Tom

Lesley Goes To The Opera

A few years ago, I persuaded Lesley that we needed seasons tickets to the local opera company.  I liked the music and she liked the stage sets and the costumes.  There was one particular event I was looking forward to.  It was a production of Verdi's Aida.  Usually this has very elaborate sets and costumes (sometimes even with live elephants), but since we are kinda small-time, this was to be a "concert" performance, meaning that folks would come out on stage in what we used to call their "street clothes" and sing.

Well, I was enjoying the music and singing and I thought Lesley was, too.  That was before, during a lull in the music, Lesley leaned over and whispered in my ear,  "This is bull shoot".  That wasn't exactly the word, and it wasn't exactly a whisper, either.  We gave up our season tickets shortly after that.

If you like, taters, try this recipe.  I have made it for breakfast and served it both warm and cold as an appetizer.

TORTILLA ESPANOLA

Extra virgin olive oil
2-1/2 lb boiling potatoes, peeled and sliced thin
2-1/2 cups chopped onion
2 teaspoons coarse salt
Fresh ground pepper
12 large eggs

Pour in enough olive oil to cover the bottom of a 12-inch nonstick skillet and heat over moderate heat until hot but not smoking, then add potatoes, onion, and half of salt and pepper to taste. Cook over moderately low heat, stirring occasionally, until vegetables are very tender but not colored, about 30 minutes.  Lightly beat eggs in a large bowl with remaining salt and pepper to taste.

Pour eggs over vegetable mixture, pressing potatoes flush with eggs. Cook over low heat, covered, 12 to 15 minutes, or until almost set. Turn off heat and let stand, covered, 15 minutes. Shake skillet gently to make sure tortilla is set on bottom and not sticking to skillet. Invert tortilla onto a large flat plate and slide back into skillet, bottom side up. (Alternatively, especially if top is still loose at this point, slide tortilla onto plate first. Cover it with skillet and invert tortilla back into skillet.) Round edge with a rubber spatula and cook over low heat, covered, 15 minutes more, or until set. Slide tortilla onto a serving plate and serve warm or at room temperature.

Tom

All About French Toast

Now that you've begged to know about this, here's the real scoop.  If I were anyone else I would just say here is the way I do it, but since I am perfect, here is the only way.

I usually make a big batch, using a giant loaf of regular Wonder or Rainbo or Merita bread.  Generally, I have 2 or 3 non-stick pans going at the same time.  As each piece is done, I slap a pat of butter on it and put it in a pie plate or other pan in the oven at 200 or so.  If the stack gets too high, I use another one beside it if the pan is big enough or in another pan if it isn't.  I start with the recipe below, and usually just add a couple of eggs later on with a little sugar, then maybe a little milk, occasionally some salt, trying to keep the same color and consistency for the dipping liquid.

This freezes pretty well.  I usually make a pack of 2 pieces in a sandwich bag and then put several of those bags in a gallon freezer bag.  My mom likes this a lot, since it keeps them all together in her freezer.  Her freezer only had two modes. Either she can't find anything because there is too much in there and of course I haven't labeled anything properly or she doesn't have a thing in there to eat.  Either way, I am in the wrong.

You can reheat the French toast in the microwave for maybe a minute or less per two pieces, depending on the wattage of your microwave.  Another handy way, if you don't want it as limp as when you nuke it, is to reheat each piece individually in a non-stick pan with or without a little butter on medium heat for a couple of minutes.  It doesn't take long.  This is a handy way to reheat individual pizza slices.  I prefer them without butter.

Here is the original recipe I stole from an old cookbook somewhere, maybe a Good Housekeeping, about 40 years or more ago.  This is one of Lesley's favorites.

French Toast

2 eggs
1/2 teaspoon salt
1 tablespoon sugar
1/4 cup milk

Break eggs into a shallow dish and beat lightly with a fork. Stir in salt, sugar, milk.  Heat butter in a small skillet.  Quickly dip bread slices, one at a time, into the egg mixture; turn until just well coated.  In hot butter, brown at once on both sides.  Serve with maple syrup.

Tom

No Sense of Humor

Phil's mom had a really strange sense of humor.  When I would say to her, "My next wife will be different", she would tell me that I had better start looking at once, since it was going to take me quite awhile to find someone else.

The first house we bought was in a college town.  Behind the house was an apartment complex where a lot of the students lived.  I was downstairs in the rec room when she shouted down, "There's someone outside sunbathing topless".  I took my time running up the stairs and then looked out the window.  Sure enough, there he was.

It was about this time that I came up with my world famous pancake recipe.

Pancakes

Put in a mixing bowl:
1/2 cup milk
2 tbs melted butter
1 egg
Beat lightly.  Sift together:
1 cup all purpose flour
2 tsp baking powder
2 tbs sugar
1/3 tsp salt

Add to the milk mixture all at once.  Stir until blended, then add enough milk to make a consistency of heavy cream.  Use 1/4 cup of batter for each pancake, cook on a griddle and serve with maple syrup.  These are like thick crepes.

Tom

Scones

When Lesley taught at Art Is You in Cromwell, Connecticut last October, I made some scones to take along with us.  Sallieanne mentioned them in her comment on Lesley's blog, so here is the new and improved recipe as an extra post today. 

My Even-Better-Than-Before World Famous Diet Scones

6 cups (30 oz) plus 1/4 cup all-purpose flour
1 cup sugar
3 tablespoons baking powder
1 tablespoon kosher salt

Grated zest from 1-1/2 navel oranges
1 pound cold unsalted butter, diced
7 large eggs, lightly beaten
1-1/2 cup cold heavy cream
6 oz dried cranberries

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 6 cups of flour, the sugar, baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump half the dough onto a well-floured surface piece of parchment paper. Flour your hands and pat the dough into a rectangles 12" long, 6" wide and 1" high. Cut the rectangle into 4 equal pieces around 3" by 6" each. Cut each piece diagonally in half to make a total of 8 wedges and place slightly separated on a greased (lined with parchment is better) baking sheet. Repeat with remaining half of dough. Bake for 15-20 minutes, or until lightly browned. Cool on a rack.

For chocolate chip scones, leave out the orange zest and cranberries and add 1-1/2 cups chocolate chips in their place.

You can halve this recipe with no problems.

Tom

　

Health Food Breakfast

When I was in the Air Force, the cooks used to make creamed ground beef that I loved.  I tried for years to duplicate it, but never could.  I did, however, come up with this recipe for sausage gravy.

Diet Sausage Gravy and Biscuits

Fry up 1 pound of bulk sausage, regular or hot or whatever kind you like.  I use Jimmy Dean regular.  Throw in 1 teaspoon to 1 tablespoon of minced garlic, depending how safe you want to be from vampires.  Drain as much grease off as you want to, remembering that fat is the staff of life and you don't want your lard level to get too low.  Jimmy Dean does not have a lot of fat, so I use it all.   Stir in 2 to 4 or so tablespoons of flour. After making this a time or two, you will know how thick you like it, so you can adjust the amount of flour however you need to.  I generally use 3 tablespoons.  Pour in anywhere from a pint to a quart of half and half.  I usually use a quart.  If you feel like it, dump in a teaspoon of dry chicken or beef bullion, but you probably won’t want to use any salt if you do.  Heat and stir until it boils and is kind of thick.  Cover and let it simmer for an hour or two, stirring now and then.  Put it in the refrigerator and let it set overnight to let the flavors develop.  Heat in for breakfast the next morning.  Season if you think it needs it.  I generally throw in 1/2 teaspoon of hot pepper flakes. If you add the pepper flakes near the end, you get a nice contrast of hot and not.  Serve with biscuits. 

WalMart sells Mary B uncooked frozen biscuits, 12-20 loose in a bag.  They are pretty good, and easier than making your own.  You can also use White Lily frozen biscuits.  Bake them according to the directions on the package.  I line a cookie sheet with parchment so they don’t stick to the pan.  If you want to make your own biscuits, blend together a cut up stick of butter cut into 8-10 pieces and two cups of self rising flour in a food processor, mixer, or just with your finger tips until the butter is the size of peas.  If you want to you can blend in only 1/2 stick of butter and then dice up another 1/2 stick in 1/4-1/2 inch cubes and throw that in just before you add the milk.  Add 2/3 of a cup of milk to that.  Stir just enough to mix lightly.   You can use buttermilk instead of regular milk.  It makes a lighter and somewhat tangier biscuit.  Make sure you add a half teaspoon of baking soda with the flour to neutralize the acid in the buttermilk. The less you work with the dough, the lighter and fluffier the biscuits will be.  Handle them too much, and your biscuits will be tough and the dog may not eat them. You may have to add a little more milk or flour.  It should be just unsticky enough to work with.  Throw a little flour on a cutting board and pat the dough out into a 1/2 to 3/4 inch or so thick slab.  Use a glass or whatever you have handy to cut out biscuits.  Repeat the patting out and cutting part until you have used up all the dough.  Handle as little as possible.  One more hint – if you use a glass, the open end goes down.  Bake them (the biscuits, not the glass) at 450 about 15 – 20 minutes or until done.  These recipes can be doubled, tripled, or whatever.

Helpful hints:

You can make your own self rising flour by adding 1-1/2 teaspoons baking powder and 1/2 teaspoon salt to each cup of all purpose flour.

Pillsbury unbleached and King Arthur unbleached are the two all purpose flours I usually use.  Both are good and Pillsbury is usually cheaper.

Instead of those nasty little cubes of flavored salt, I use Better Than Bullion chicken soup base.

For really bodacious biscuits, substitute lard for the butter.  Use only genuine lard, not Crisco.

Tom