Good morning, good firm, and welcome to the season of particular events.
A special-occasion cake is on the menu for A.E., who hopes you possibly can present” a gluten-free birthday cake that doesn’t style like a special-diet cake.”
“For the birthday dinner I’m additionally bringing a aspect dish, most likely vegetable, to go along with beef. Does anybody have a aspect dish that mixes potatoes and colourful greens?”
HOLLANDAISE SAUCE
We flip now to Hollandaise sauce, ready and home made. Teri Purvis purchases Gordon Alternative Hollandaise Sauce at Gordon Meals in Franklin, Tennessee. Have any of you discovered it regionally? (The Chattanooga store is now open at 1817 Broad St.) She wrote, “That is wonderful and excellent and simple.”
If you wish to make your individual Hollandaise sauce, learn no additional than this recipe from Mary Lynn Wilson, who started, “That is my go-to recipe for Hollandaise. Since I lower the unique recipe in half, I take advantage of my mini meals processor somewhat than my massive blender. I’ve additionally used my immersion blender with good outcomes. Typically my sauce is somewhat skinny, probably relying on the dimensions eggs I am utilizing or the quantity of scorching sauce I take advantage of, nevertheless it tastes nice regardless.”
James Beard Blender Hollandaise
4 egg yolks
1/2 teaspoon salt
Sprint of Tabasco or scorching sauce of your selection (can substitute cayenne pepper too)
1 tablespoon contemporary lemon juice
1 stick unsalted butter, melted
Mix eggs and seasonings in bowl of blender or meals processor by pulsing substances collectively. Soften butter till it’s effervescent however has not but turned coloration. Activate the blender or meals processor, and regularly pour a skinny stream of butter into egg combination. It’ll thicken and turn into golden in coloration as you course of. Style and modify seasonings to your style. Maintain over heat water till able to serve. Yield: 1 cup.
DEUX SOUPES
A noteworthy identify within the culinary reminiscence of Chattanooga is unquestionably the late Miss Gertrude Oehmig, and we all know some recipes far outlive those who created them. An instance could be Miss Gertrude’s Caramel Cake. Her broad-branched household tree has produced many good cooks within the many years since.
To that time, here is a nod to a different smart Chattanoogan named Betsy Blunt Brown. She encourages us to gather household tales simply as we gather household recipes, on 5 by 7 playing cards, and protect them in a group. Why not describe the household setting on one aspect, the meals loved collectively on the opposite?
One among Miss Gertrude’s huge community of Oehmig nieces and nephews is Mary Catherine O’Kelley, who right now shared her tried-and-true model of French onion soup. And he or she added this. “I eagerly await Fare Alternate each Wednesday. With all of the craziness on the planet right now, it’s the finest a part of the paper.”
Why is that, I muse? Maybe this is the reason. There are a lot of cooks: all of you. There may be native coloration: Southern, usually healthful fare, and everyone knows Chattanooga is stuffed with good cooking. Lastly, opposite to the recipes we dig for on the internet, you all go straight to the recipe, and as a substitute of promising your recipe’s supremacy over all meals anyplace, you belief one another to make that decision, in our personal kitchens.
And now, Ms. O’Kelley’s soup, “by no means fail and nice to repair forward of time. You simply toss the toasted baguette and cheese in a bowl. It additionally freezes nicely.”
French Onion Soup
3 to 4 medium to massive onions
Butter
3 cans of beef broth
3/4 cup water
2 bay leaves
Sprint of garlic powder
Sprint of salt and pepper
2 tablespoons Worcestershire sauce
French baguette
1 (8-ounce) bag of Sargento Italian cheese mix
Slice the onions into rings, and sauté in butter in a skillet till tender.
Activate crock-pot to low. Pour in cans of beef broth, water, bay leaves, garlic powder, salt, pepper and Worcestershire sauce. When onions are tender, add the onion and butter combination.
Cowl and prepare dinner for no less than 3 to five hours on low. Style the soup, and if you would like it a bit weaker, add water or hen broth. Take away bay leaves.
When able to serve, slice the baguette into skinny slices, and toast till simply crusty. Place 2 or 3 slices of baguette in bowl; cowl with cheese and slowly pour onion soup over.
Mary Ann McInturff, from her fund of kitchen know-how, supplied one other recipe for French onion soup, “good, fast, and never too difficult. Right here is one I’ve used for years from the ‘Pillsbury Household Prepare dinner Ebook’ (copyright 1963). That is most likely the second cookbook I ever owned.”
French Onion Soup
4 massive onions, thinly sliced
4 tablespoons butter
1 tablespoon flour
6 bouillon cubes (I take advantage of beef)
5 cups water
1 teaspoon Worcestershire sauce
Sauté onions in butter till golden (gentle and pretty nicely caramelized). Stir in flour. Add bouillon cubes, water and Worcestershire. Simmer for 20 minutes, stirring sometimes. Serve topped with croutons or Melba toast rounds and grated Parmesan cheese. (You may substitute Gruyere for Parmesan.) The croutons or toast rounds could also be positioned beneath the broiler till cheese begins to soften.
COLORFUL COOKIES
Carole C, although not a fruitcake fan, urged gumdrop cookies instead. “Gumdrops make a straightforward substitute for candied fruit, and cookies provide you with portion management.”
Gumdrop Cookies
3/4 cup shortening
1 cup sugar, divided
1/2 teaspoon almond extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped fruit-flavored or spiced gumdrops
2 massive egg whites, room temperature
Warmth oven to 350 levels. Cream shortening and three/4 cup sugar till gentle and fluffy, 5 to 7 minutes. Beat in almond extract. In one other bowl, whisk flour, baking soda and salt; regularly add to creamed combination, and blend nicely. Stir in gumdrops.
In a separate bowl, beat egg whites till gentle peaks kind. Step by step add remaining sugar, beating till stiff peaks kind. Fold into dough.
Drop by stage tablespoonfuls 2 inches aside onto ungreased baking sheets. Bake till golden brown, 12 to fifteen minutes. Cool 1 minute earlier than eradicating from pans to wire racks to chill utterly.
CAST-IRON CONFIRMATION
Because of Marian Lewis for sending the story of a cast-iron treasure, a marriage reward she requested from her beloved Aunt Evelyn in 1958. Aunt Evelyn was glad to share her well-respected skillet, so niece Marian began housekeeping with THE skillet, and she or he retains on. “I’m glad to say I nonetheless use it to fry bacon, eggs, pork chops, steak.” This hand-me-down has now spent greater than 63 years within the Lewis kitchen, and that alone is a advice for forged iron.
JUST A DASH
Mary Ann McInturff suggested about storing onions. “They should be saved unrefrigerated in a cool, darkish, nicely ventilated place. (I retailer mine in a vegetable bin constructed into my kitchen cupboards with holes lower within the backside of the drawer for air flow.) They’re finest saved away from any apples, as this can make them spoil sooner.”
FINALLY
Because of you all — previous, current and future — on your place on this kitchen-table enterprise.
REQUESTS
— Gluten-free cake with out the gluten-free style
— Facet dish combining potatoes and colourful greens
To Attain Us:
Fare Alternate is a longtime assembly place for individuals who like to prepare dinner and like to eat. We welcome each your recipes and your requests. Make sure to embody exact directions for each recipe you ship. E-mail handle: chattfare@gmail.com
Mailing handle: Jane Henegar, 913 Mount Olive Street, Lookout Mountain, GA 30750
E-mail: chattfare@gmail.com
