Monday, October 13, 2008

Apple-Onion Casserole


A regional classic featuring apples, onions, herbs and bacon. A great accompaniment to ham and pork. I like it cold, too.

This recipe is adapted from my Grandma’s old cookbook. It sounded so whacky I had to try it. It’s almost a meal in itself and the first time I made it I almost ate all of it. I suspect it’s an old recipe with ingredients that were cheap and which most housewives would have had on hand. 

When I lived in SW Michigan, I had access to a myriad of apple varieties. One of my favorite roadside stands was run by a little old lady who grew old apple varieties and could tell you what kind of apple it was by just looking at it ... ten feet away! She was a rarity who still grew Winesaps which I love. A bowl of Winesaps will scent an entire room! Always add one to your apple pie. 

If you choose to use rosemary, use fresh; dried rosemary needles can be annoying in one's mouth . . .
  • 3 medium-sized onions
  • 2 medium-sized, crisp apples
  • 6 slices of bacon
  • 1 cup soft, cubed bread crumbs, crusts removed
  • 3/4 cup chicken broth
  • Dried/fresh thyme leaves and/or rosemary needles. Give a good mince.
Peel and slice onions thinly, about 1/8 inch. I used yellow sweet onions.

Peel and core apples then slice into rings. I've tried using "chunks" but it doesn't work as well. Thin slices of apple "rings" work best and look the best when layered with the onion. You may choose to keep the skin on, and,  for a more festive look around Christmas, use a red and green apple. If you can find them, Ida Reds are nice and will a pink blush.

Cut bacon into smaller pieces and sauté/fry until crisp. Remove with a slotted spoon to drain and cool. Add the bread cubes to the bacon “renderings” to coat. Remove to a bowl. In the same pan, add chicken broth, a pinch or two of dried thyme or rosemary (or both!). Bring to a boil and reduce to a bit less than 1/2 cup.

Butter a 1.5 quart glass-baking dish. Arrange the apples, onions and bacon in alternate layers. Pour in the broth mixture. Cover the top with the fat-soaked bread cubes.

Cover the dish and bake in a 375-degree oven for about 25-30 minutes. Uncover it and cook for another 15 minutes longer.

Notes: It's important to have crisp apples. If the apples are soft, they will cook before the onions. You want everything the same texture.

Thursday, September 18, 2008

Macaroni and Cheese with Eggs, Milk, Onion



The beauty and ease of this mac-and-cheese is that there is no Bechamel sauce!


Here's one without the tomato. A little sour cream never hurt.

This old-fashioned macaroni and cheese is a "craft" made with a simple custard of milk and eggs. It’s a wonderful side for meatloaf or ham and good on its own with a simple salad and bread. I’ve used many different cheeses and have settled on the combination of soft Fontina (or Fontinella) and aged, sharp Cheddar, white or yellow (don't be afraid to add any cheese leftovers you might have on hand, especially some Mozzarella). But cheese has gotten so expensive that I now use Muenster and Cheddar and I really love the taste that the Muenster brings. Overall, I use about 2.5- just under three cups of cheese. Some people use all Velveeta.

In the South, this is sometimes called "Macaroni Pie" because it is really not as creamy as we are used to today. Instead, it kind of "slices." Generations grew up on this. When you look through cookbooks from the 1930's -1940's, this is most likely the recipe you will see. This is from my grandmother's old cookbook.


Use a variety of cheeses, if possible. Here, the tomatoes have been peeled
after being dunked in boiling water for about 20 seconds.


You don't have to top with the tomatoes, but it's a nice touch and it's something my grandmother would have done, especially in the summer months when tomatoes were in grandpa's garden.

It's a shame that so many generations have grown up thinking mac-n-cheese is something poured out of a blue box. Where's the "craft" in "Kraft?"

  • 1 cup small, raw elbow macaroni (about 4 oz.)
  • 8 oz. American or Velveeta Chesse
  • 4 oz. grated sharp Cheddar
  • Freshly Grated Parmesan, about 4 oz. and more for topping
  • 1/2 stick butter, softened to room temperature, divided
  • 1 large egg + 1 egg yolk
  • 1 can evaporated milk 
  • 1/2 cup whole milk, extra, if needed
  • 1/2 cup sour cream or whipped cottage cheese or a combination
  • 1/4 teaspoon Kosher salt
  • 4-6 drops Tabasco 
  • 1/2 teaspoon dry mustard
  • A few sprinkles garlic powder
  • Several grates of fresh nutmeg, less is more (optional)
  • 1 good teaspoon regular black pepper (or to taste)
  • 3 tablespoons grated onion (red or yellow) or 1.5 - 2 tablespoons dried minced onion
  • 1/4 teaspoon smoked paprika (optional, but I love it) 
  • 6 drops Worcestershire sauce or to taste (less is more)
  • Bacon Fat for buttering dish (or butter)
  • 3-4 Roma tomatoes, skinned cut into 1/2-inch slices (optional)
  • Bread crumbs. I prefer fresh but Panko works, too.
  • Dried, Italian seasoning, a few shakes
  • 2 tablespoons finely grated Parmesan
  • 1-2 tablespoons melted butter or use olive oil, just enough to moisten crumbs
Butter or spray a 1.5 quart glass baking dish or an 8 x 8-inch baking dish or a 6-7 inch x 10-inch baking dish.

Bring a  pot of water to a rolling boil. Using a slotted spoon, drop in the tomatoes one at a time for about 20 seconds. Remove and run under cold water. Remove the skin. When all the tomatoes are skinned, bring water back to a boil and parboil macaroni in salted water. Drain. Add soft butter. Stir. Allow to cool a bit.

Over a small bowl, scrape a peeled onion over the large holes of a box grater until you have three to four tablespoons or, if using, add dried onion flakes to the bowl.  Stir in evaporated milk. Whisk in the egg, Tabasco or Cayenne, salt, dry mustard, Worcestershire sauce and, if using, smoked paprika. Taste for seasoning. If too sharp for your taste, and a few pinches of sugar. Now whisk in the eggs.

Pour milk/egg mixture over cooled pasta. Mix.

Gently stir in the cheeses until well-combined. Transfer mixture to greased baking dish. You want the liquid just a bit right beneath the surface. If necessary, add a bit more milk, but you do not want the surface covered with it.

If using, slice the tomatoes and arrange on top and, if using, sprinkle with some Italian  seasonings. Sprinkle with Parmesan or extra cheese and then sprinkle with a bit more smoked paprika or regular paprika.

Mix together the fresh breadcrumbs with the Parmesan. Add about one tablespoon melted butter and mix. Sprinkle over the tomatoes or tomato-less top. (Sometimes I just omit the breadcrumbs when I use the tomatoes and then top with more cheese.)

Here, I omitted the breadcrumbs and just used more cheese. I
also sprinkled the tomatoes with just a bit of Italian seasonings.

Bake at 350 degrees for about 30-40 minutes until the sides begin to bubble and the breadcrumbs are nice and brown.

Beautiful!



  I honestly do not remember how I made this particular one, but I liked it a lot.
Just a bit of extra cheese on top. I may have used only 8 ounces of cheese, total. But it is different
from the recipe above. At the last minute, just because I had it,  I did add just a bit
of Feta on the top which was delicious. The kids at work loved it.


To serve, place a generous portion on plate and lightly sprinkle with sea salt or Kosher salt and and a dollop of sour cream on the side or on top. At room temperature, the "pie" will solidify a bit and you can slice it with a knife. Some people top a slice of meatloaf with it.

A Note on Breadcrumbs: I'm not a fan of dried breadcrumbs. To make fresh, just cut the crusts off several pieces of a good hearty bread, tear into pieces and place in a small food processor. Whirl until fresh breadcrumbs form. Fresh makes all the difference. Or use Panko.

Update: I use the pressure cooker to do the pasta .... done in four minutes. Allow to cool.







Monday, September 8, 2008

Uniforms and Growing Up!

(Revised and Updated 2026)

I lasted only a few weeks in little-league.

We were so "little" we were given the uplifting team name of “Gnats.”

How is that for self-esteem?

This ball-and-bat activity required a uniform and a number. I would quickly learn that conformity was the preferred method for the adult world to control children ... into adulthood. And beyond. The world loves uniformity but we have repackaged it by the more innocuous title  "globalism."

There was other “gear” to go with it, too. Shoes, hats, mitts. All were programmed to make the participant feel he was "original." Part of a "team." Special.

And then their were "practices." I simply didn’t understand the logic. I went to school. Adults told me what to do. I came home. Adults told me what to do. And, now, here was a “game” that was supposed to be fun and adults were telling me what to do. "Homework" was simply renamed "practices." I wanted none of it. Just let me ride my bike. Tramp the woods. Have some real fun with no strings attached!

And that is the when and where of the adult world losing me. I was not having "fun." At least, not on my own "turf" ... never mind so-called "bases" I had to run to appease "them."

I did not feel free. I felt constricted. Standing in the outfield and listening to adults in the bleachers yelling, s-c-r-e-a-m-i-n-g, at their kids:

“Run!”

“No, stay!”

“‘Atta boy!”

We were like pet dogs in training.

A few weeks later I attempted to catch a fly ball that instead exploded in my face and gave me an instant bloody nose. It hurt! I called it quits and hung up my glove for good. I still have that glove to remind me of my resolve. It holds a prize stone I found in the woods.

My heroes growing up were Native Americans, not sporting figures. I thought people like Geronimo, Crazy Horse, Sitting Bull the bravest, most noble and of souls I utterly respected. In movies I rarely rooted for the cavalry. Instead, I admired the simple way-of-life Native Americans lived. They blended with Nature. They were Self-sufficient. Why were people always killing them? In play, I did my utmost to emulate that culture and life style.

I read everything I could about different tribes. My Schwinn bike was my horse and we traveled and scouted for miles. In the summers, because I returned home covered with dirt and grit and cuts and scratches, pockets full of rocks, dead insects, mysterious bones and debris, I was banished to the basement to bathe in the laundry tub. When I turned down the cuffs of my blue jeans, half the planet spilled out.

And, so, my parents, in their make-believe folly, thought Boy Scouts would be perfect since it was a club that did the things I already liked. Silly grown ups! Why did I need an organization to do what I was already doing on my own?

My father was a boy scout. He sat me down and told me how wonderful it was going to be. All the great things they did outdoors that I already liked. It certainly sounded promising . . . Until it regressed into another uniform. And another pejorative name. This time, I was christened “Cub.” There were meetings. And then the inevitable homework: the rules and oaths. RULES and OATHS! How to tie your scarf. And then the dreaded scourge of childhood: Memorization. I was given a whole book! Boys reverently turned the pages.

Mind you, This was the 1950s and I attended a catholic school where the most despised book on the face of the entire planet and beyond was called The Baltimore Catechism. Innocent children were forced to memorize it word by word, week after week, year after year and to recite it back verbatim lined up like prisoners to our jailers called nuns with male names I never quite understood. Oh, it was cruel and wicked! Today, Baltimore is a slum! Divine Justice ...

Needless to say, I did not last very long as a scout. One night, my renegade friend Danny (who was wonderfully condemned to hell in my school because he smoked) and myself disappeared into the darkness. We climbed the chain link fence and high-tailed it the hell out of there. My father, understandably, was disappointed. Me ... not so much so. I had regained my freedom and territory in the woods. The scouts were quite notably the Calvary. They were the enemy.

I'm not sure what happened to Danny. We were not alike at all. Maybe that's why I liked him. He took freedom to heights I dared not go. He smoked. He cussed. He spit. He wad disobedient. He kept nothing in. Once when we tramping the woods he said he had to take a piss--a word I did not know. He peed behind a tree.  Okay. So the next day I'm standing at the pull-out cutting board watching my mother make me a sandwich and I casually said, "I have to take a piss." Without hesitation or warning, she slapped me a good one!

There were threats and murmurs of other clubs and activities that might suit me. Thankfully, for the most part, I was left alone and fended quite well on my own reading and exploring Nature. Reading. Creating independent projects and creating my own clubs that didn’t have uniforms. Or memorization.

It progressed well until we moved to a new town and a new school. I was in the seventh grade and my biggest sin was about to be revealed. I was not an altar boy! It just about caused my excommunication. Pilgrims, I implore you to believe me. I had no choice! NONE! Sister Jerome was adamant! Again, there was the ubiquitous uniform. The memorization of prayers. In Latin, mind you! At least I wasn't tested. So, kneeling before the altar and next to the priest, I simply mumbled gibberish except for the part that said “mea culpa, mea maxima culpa.” I knew that part and so I always uttered that a bit loudly. If they caught on, I was never confronted. Lighting the candles before church and ringing the bells was fun. That was about it, though.

It wasn’t too bad a "club." It offered access to parts of a church no one knew. And, one could actually make money from it serving at weddings and funerals. Because I small and cute, I was favored.  If kids received money instead of grades, we’d be a nation of geniuses. 

As soon as I graduated eight grade, I also graduated being an altar boy. I was done. But high school meant a dress uniform of shirt, slacks, shoes and always that damn tie around my neck! Once, I wore a turtle-neck sweater! A beautiful turtleneck sweater, I might add. Walking down the hall, a Brother stopped me with his palm shoved into my chest. With his free hand he pulled down this turtle's neck. Kids gathered around. Ha-Ha, I had on my dress shirt and tie. I was free to go. But my favorite was the fringed-leather Indian vest. It was so 60s! As long as I wore that dress shirt and tie, there was nothing they could really do. There are always to get around the system!

Years passed and through a snafu I was drafted during Viet Nam. Another uniform!!! It wasn't easy, but I wriggled myself free. And, then, the draft simply ended. I would have made a lousy soldier. From my perspective, I was doing them a favor.

For mere safety concerns, the childhood I led is almost impossible today. Technology and politics makes it impossible. It practically demands children stay indoors, safe and close to home. I was fortunate to experience what I call an “organic” childhood mostly free from restraint that allowed personal discovery and wonder. Even injury. It’s a miracle I didn’t break my neck. It's a miracle I survived on my own without a uniform. Instead of a childhood memorized, my childhood was, instead, blessed with memory of personal discovery and joy devoid of Big Brother. 

Now, in my 70s and on my last lap, I have learned to understand that too many people actually welcome conformity. With it comes security and surety. Governments. Banks. Big Pharma. Armies. Industrial Farming. Mega Grocery Stores.

Maude said it best: "You know, at one time, I used to break into pet shops to liberate the canaries. But I decided that was an idea way before its time. Zoos are full, prisons are overflowing... oh my, how the world still dearly loves a cage." (Harold and Maude)







Wednesday, July 9, 2008

How To Make Mayonnaise

I've always read of people who, after eating the real thing, would never go back to store-bought mayonnaise. Mayo is one of those things that sits in my fridge for ages and I'm always a bit hesitant about its freshness when I open a jar. So when I wanted to try my hand at a salmon pasta dish, I thought I'd finally give homemade mayo a try.

The first two tries weren't anything special and I couldn't understand what all the fuss was about. Helman's actually tasted better. So, after some researching on the web, I came up with the following recipe which is a blend of several. After I made it, I understood about "not going back." This turned out super thick and rich, even more so the next day. Bliss on a soft-boiled egg or to dip warm asparagus spears into.

The trick is not to use egg whites. This calls for two egg yolks even though the original called for three. I used peanut and canola oil. It's important to use an oil that is not strong in taste and to add the oil slowly. Grapeseed and olive oils are fine, too.


Mayonnaise

2 egg yolks
1/2 teaspoon dry mustard
1/2 teaspoon sugar
1/2 teaspoon salt
dash of cayenne (optional)
2 tablespoons fresh lemon juice
or 2 tablespoons white tarragon vinegar
1/2 cup peanut oil
1/2 cup canola oil
1/2 teaspoon water

Wash the eggs before cracking. Put egg yolks, seasonings, lemon juice or vinegar, and 1/4 cup of the oil into a small food processor. Cover and pulse for a few seconds to incorporate ingredients. Now slowly dribble in the oil through the cap. Every-once-in-a-while, reverse speeds. You may not need to add all the oil. When thick, stop, remove top and with a rubber spatula, scrape down the sides. Replace the top and with motor running, dribble in the water.

Store unused mayonnaise in a covered container. Lasts for about 1 week. This turns even thicker and richer once refrigerated.