Celery Soup: Remade Not Bought

"Remade Not Bought" is the title of this year's presentation of stories of Sanford and Seminole County by the local Celery Soup players. These are tales of life in years gone buy as recorded for posterity, gathered from some of Sanford and Seminole County's oldest and most distinguished residents. Tales of life long ago.

This year's performances are are held at the Princess Theater in historic downtown Sanford (115 W. 1st. St., Sanford, FL 32771; 321-578-1463):

• October 18th -- November 3rd
• Friday and Saturday -- 7:30 PM
• Sunday --  2:00 PM
• Doors open 30 minutes before performance

Opening Night Cocktail Party

This year, the Friday Night October 18th opening night performance will be preceded by a cocktail party for all ticket holders at 6 PM at Gallery on First, two blocks west of the theater. At 7 PM, Jeanine Taylor, the founder of Celery Soup, will lead all invited guest into the theater through the backstage entrance.

  Wine will be provided by local resident artist Tom Abbott, and yours truly, the Lake Mary Food Critic is providing celery appetizers. Here is what I am preparing and links to the original recipes. Note that, as a lover of food, I have taken these recipes as a "guide" only and have taken some liberties with proportions and ingredients. But I hope you find them all to be good eats!

Celery Soda

• recipe by Alton Brown
• http://www.foodnetwork.com/recipes/alton-brown/celery-soda-recipe/index.html

Wasabi Celery Root Slaw

• Recipe by Janet Johnston
• http://www.foodnetwork.com/recipes/alton-brown/celery-soda-recipe/index.html

Chilled Cream of Celery Soup

• Recipe by evelyn/athens
• http://www.food.com/recipe/chilled-cream-of-celery-soup-96294

Olive Stuffed Celery

• Recipe by Catherine Herzog
• http://www.celeryrecipes.org/stuffed-appetizers.html

Cheddar Cheese Stuffed Celery

• Recipe by Helen
• http://www.yummly.com/recipe/external/Helen_s-Stuffed-Celery-Allrecipes

Blue Cheese and Pecan Stuffed Celery

• Recipe by Rachel Ray
• http://www.yummly.com/recipe/external/Blue-cheese-and-pecan-stuffed-celery-348289

Peanut Butter Stuffed Celery

1. Recipe by Taste of Home
2. http://www.tasteofhome.com/recipes/peanut-butter-stuffed-celery

Bacon and Horseradish Stuffed Celery

• Recipe by Catherine Herzog
• http://www.celeryrecipes.org/bacon-horseradish.html

Check back after the event for some pictures! And if you stop in, make sure to introduce yourself to me, the Lake Mary Food Critic!

Żubrów-B-Q Sauce

The other day, I made a unique barbecue sauce with a Polish twist. I took a favorite vodka BBQ sauce recipe of mine, but substituted my favorite flavored Polish vodka: Żubrów-B-Q Sauce, made with Żubrówka Vodka (It's pronounced Zhu-BRUFF-ka). Żubrówka  is also called "Bison Grass" vodka because it gets it's flavor from a grass that grows in Poland called "Bison Grass," a favorite food of Polish (European) Bison, a cousin to American Bison (or buffalo). Żubr is the Polish word for Bison. Hopefully it all makes sense to you.

But, with a play on the spiciness of American Buffalo wings, I've made this spicy BBQ sauce and christened it, Żubrów-B-Q Sauce. Here's the recipe:

• 1/2 cup Żubrówka (Polish Vodka--accept no imitations!)
• 1 Pint (16 oz) Ketchup (I prefer Hunts with no HFCS)
• 2/3 Tbsp. freshly roasted and ground Cumin
• 1 tsp. Garlic Powder
• 1/2 Tbsp. Chili Powder (the hotter the better, I believe)
• 1/2 Tbsp. Cayenne Pepper
• 2 Tbsp. sugar
• 1 Tbsp. Kosher salt
• Juice of 1/2 fresh lemon

Combine all ingredients in a saucepan, bring to a simmer, and let simmer 20+ minutes to meld the flavors. Cool and server. Keeps several months in the fridge--if you can get it to last that long. Recipe is easily doubled. 

Polish Fried Green Tomatoes

I don't think anyone in Poland has ever heard of fried green tomatoes. For that matter, they are not very common outside of the US south. However, I made the world's best fried green tomatoes earlier today, and I want to share my tips and techniques. And, because the best tomatoes I've ever eaten (outside of those from my Dad's garden) were from roadside stands in Poland, I've decided to call my recipe Polskie Smażone Zielone Pomidory -- Polish Fried Green Tomatoes! So here's how I did it.


First off, tomato selection is key. I much prefer green tomatoes that have the barest hint of pink to them. But use caution--if you buy them, you must use them the same day or refrigerate immediately--they will go from green to slightly pink to ripe in the blink of an eye. Why not totally green? I find that solid green tomatoes are just a bit too hard when cooked. When you get one that is just at the very earliest stages of ripening and fry it, you'll find the inside is a bit more tender and juicy. But caution, if really starting to turn, the inside will become mush. It's imperative that you get tomatoes with only the very slightest hint of a pink blush--trust me on this.


Preparation and technique are key here, and there are seven distinct things you'll need. Get them ready in advance:

1. Green Tomatoes, sliced thin and evenly, about 1/4 inch--no more! Once sliced, lay on some paper towels to dry them.
2. First dry coat: Mix equal parts of masa harina (corn flour) and cornstarch. Add some cayenne (be generous, very generous) and salt. Mix well.
3. Wet coat: Beat three eggs with a scant quarter cup of milk or buttermilk. Season with salt and pepper and add some tobasco. Then add more tobasco.
4. Breading Coat: Take equal parts of masa harina (corn flour) and find ground cornmeal. Add about a third more fine bread crumbs. Add salt and cayenne. Add more cayenne. Trust me.
5. heat about 1/4 to 3/8 inch of canola or vegetable oil in a heavy skillet to 350 degrees. Monitor the temp--too hot and your breading will burn, too cold and your finished treasures will be oily
6. Remoulade. You need a bit of topping or dipping sauce. My preferred sauce is a quarter cup of mayonnaise, a few tablespoons of sour cream, a tablespoon or two of ketchup, and a few tablespoons of horseradish. Mix well and let sit a bit. You can make it ahead (I usually make it first to give the flavors time to meld).
7. Plates for serving.

How to put it all together:  

• Take your sliced and dried green tomato slices
• Using the wet-hand/dry-hand method, first dip in the first coating. This makes them very dry so the wet coating sticks.
• Then dip in the wet coating.
• Finally, put in the breading coating. pack it on top, make sure it's completely covered. 
• Now set on a rack and let sit. They can sit up to 20 minutes and that's good for them as it lets the dry ingredients hydrate a bit
• Gently lay in the hot, 350-degree oil. 
• Fry about 2 minutes on the first side, then turn with a tongs and fry another minute or two until golden.
• Transfer to a wire rack that's been placed on some newspaper or paper towel--this allows any excess oil to wick away and keeps them from getting soggy or oily. Do not salt at this time, unless you've been stingy with the salt in all the other layers. If you were generous enough, they'll be perfect, trust me!
• Fry in small batches. You can keep warm in a warm oven. They really need to sit about 3-5 minutes before they're cool enough to eat.
• Now, plate and enjoy. You will be amazed at the great flavor--you'll taste the corn a bit.

Now, as they say in Polish: Smacznego! Enjoy! Good Eats!

Scalloped Potatoes with Bacon, Ham, and Leeks

Today i came up with a new recipe to take to a gathering of friends. The jury is still out on how it tatstes, but I am expecting it to be a hit. So here's what I did.

Ingredient list

• 6 slices bacon, chopped, fried crisp, and drained
• 6 oz ham, sliced thinly in to strips
• 2 leeks, halved, cleaned, and sliced thin
• 3 pounds Yukon Gold potatoes, peeled and sliced thin (1/8 inch)
• 2 oz. shredded extra sharp cheddar cheese
• 2 oz shredded fontina cheese
• 2 oz. shredded gruyere cheese
• 2 oz. shredded romano cheese
• 3 tsp. corn starch.
• 2 oz shredded mixed white cheeses (Sargento store-bought)
• 2 oz. butter
• 1/4 tsp. marjoram
• 1/8 tsp. fresh grated nutmeg
• 1 cup heavy cream
• 1 cup chicken broth

Preheat oven to 325 degrees.

In a large bowl, combine the cheddar, fontina, romano, and gruyere cheeses. Add the corn starch and toss to coat. Set aside in the refrigerator.

In a large fry pan, fry the bacon until crisp. Remove from pan and drain on paper towels. Reserve the bacon fat. Add 3-4 Tbsp of bacon fat back to the pan, heat, then add the ham. Fry until slightly crisped, about 3-5 minutes. Remove the ham and drain on paper towels. Clean the pan.

Add 2 Tbsp. bacon fat and the butter to the pan, melt, then add the leeks. Add a pinch of kosher salt and the marjoram and sautee about 3-5 minutes until translucent. Set aside.

Butter a 13x9 baking dish. Layer 1/3 of the potatoes in the bottom, then sprinkle with a little koser salt and 1/2 the nutmeg. Add a few grinds of black pepper. Then add 1/2 of the ham, 1/2 of the bacon, 1/2 of the leeks, and 1/2 of the cheese, evenly spread out.

Repeat the above with another 1/3 of the potatoes, season with salt, pepper and the remaining nutmeg, then top with the remaining bacon, ham, leeks, and cheese mixture.

Finally top with the last 1/3 of the potatoes. Now mix the heavy cream and chicken broth together and pour over the potatoes. Press down. Season slightly with salt and pepper, then finally top with the Sargento cheese-mixture. Cover with non-stick aluminum foil. Bake for 30 minutes covered at 325 degrees. Remove foil, increase temperature to 400 degrees and bake another 45 minutes until potatoes are tender (insert a sharp knife to test). Let rest 15-30 minutes. Serve.

That's all there is to it!

Vivona's Pizzeria

We had a slice of pizza with our dinner at Vivona's Pizzeria the other night, but the slice that we shared was the high point. It was good. But the rest of our dinner was mediocre at best. I was disappointed overall.

We arrived late on a Saturday afternoon to find only one other table occupied, but by the time we left, there were four or five tables full. Well, the place has only been open two months, so maybe people have not found it yet. I did notice several take-out orders going out while we were there. Hopefully their pizza good, and much better than their meals.

Our waitress was, I'd say, rather new to her job. She was helpful and courteous and checked in on us a number of times, but still could have used a bit of polish, it's the little things that add up. Still, for a lower priced pizza joint, she did well. We asked about a few menu items, she had to check on one of them. Well, that's OK, they have a huge menu--and therein, i believe, lies the problem.

Our dinners came with salads, and they arrive promptly.They were average salads, but very fresh. Fresh iceberg lettuce with a few garnishments. The dressing was served in a little container. Now I got the raspberry viniagrette, but in a container that's always a hazard as the oil has usually risen to the top. I did shake it (with a bit of fear and trepidation). It was OK and the salad was tasty. Not much more to say about it.

We ordered a slice of pepperoni pizza as an appetizer--though it came out with our dinner, and two dinners. The slice of pepperoni pizza was actually quite good, nice and hot, a nice oregano flavor in the sauce, and an ample amount of sauce. I'd probably come back just to have the pizza. It was also a very good sized slice. It arrived hot and yummy. I'm sure it was a pre-made slice of cheese pizza with pepperoni added, but still, it was pretty decent pizza.

For his main course, my friend Tommy ordered the Spaghetti and Meatballs. It was a pretty good sized portion. The marinara sauce was pretty decent, nice and fresh taste. The meatballs, while they had a good taste, had an odd texture. It seemed more like a meat paste than ground meat in a ball. Like it had been ground a few too many times, or overworked by quite a bit. The taste was good, but the texture just strange.

After a few questions on the menu items for the waitress, I ordered the Chicken a la Vodka. It was a large portion and served piping hot. It was just OK though. Here's what it seemed like to me. It seemed like a bunch of individual components that were thrown together at the last moment and put together on a dish. As a matter of fact, a bit before we were served, our waitress asked me if i wanted it with broccoli and sun dried tomatoes. I said "yes" but thought to myself "don't they know how to make their dish?"  The penne was a bit lifeless as if it had been held a bit too long in water. The vodka cream sauce was a bit thin and not all that flavorful. The chicken, while nice and tender, had no flavor from the sauce (because i'm sure it first met the sauce moments before they ended up in front of me). The other compenents included sliced ham, peas, onions, and a few other things. The dish could have benefit from a bit of acid, like artichoke hearts or something. It was OK, it just did not come together as a dish.

Both of our portions were huge. We each had enough to take home and eat another meal, so that was good. But i just got the feeling that the extensive menu was too much, too big, trying to please too many people. And so I'll bet all the components are ready, and when ordered, everything is quickly put together, heated up a bit, and then served. Too bad, as it has some potential.

One last note. Our meal could have benefit from some bread. Why no bread? When you have Italian sauces like we did, they beg for some bread to sop up the sauce.

So, overall, I was a bit disappointed. I hope the pizza is much better, and our one split slice seemed to indicate that as the case.

Krupnik

"What is Krupnik," you may ask? I would reply "nectar of the gods...."

I've heard and read about Krupnik before, and when I was in Poland this past Fall, I had some. I knew then that I had to make some. Krupnik is a honey and grain alcohol based liqueur, popular in Poland and Lithuania (where it's called Krupnikas). I've searched the Internet and found many, many recipes, each with its own variation. And so after careful thought and research, I came up with my own. I made it last night. It is wonderful.

And now, you can make it too. here it is:

Mix 1 cup water and 1 cup honey and bring just to a boil.

Add all of the following (mix or match as is your pleasure!):

• 4 cinnamon sticks
• 12 allspice berries
• 1 whole vanilla bean, split
• the peel of one Orange (use a peeler to get just the peel without the white pith)
• 12 peppercorns
• 12 juniper berries
• once chunk of nutmeg (about 1/4 of a whole one)
• 12 cloves

Bring the above just to a simmer and simmer gently for about 15 minutes.

Cover and let steep for 30 minutes so the flavors meld.

Warm back up to near boiling and slowly add 2 1/2 cups of good quality Polish Vodka (I used Sobieski). Be careful, alcohol and flames to not mix! Do not boil!

Once very warm, strain through a very fine strainer, or though six layers of cheesecloth, or through a coffee filter.

Krupnik is traditionally served warm, but may also be served cold. Bottle it and store it in a cool place. You'll notice some sediment may settle to the bottom, that's fine. When ready to serve, warm gently and pour carefully so as not to disturb the sediment.

That's all there is to it. You'll have about 750 ml of one of the world's most delicious drinks. Drink responsibly! Bardzo Smaczne!

Sweet Potato Pierogi

My second cousin asked me if I had a recipe for Sweet Potato Pierogi. Well, the answer is, "yes and no." You see, I've thought about this for a while now. And I think that what I've come up with in my head would also work for Pumpkin Pierogi as well. That said, here's my recipe, straight from my head.

First things first: keep in mind that this is a developmental recipe. There is not absolute, no right or wrong. I am just giving some guidelines. Above all, taste things as you go along. So, here goes.

Take about a pound of fresh sweet potatoes, make sure they're clean. Line a half sheet pan with aluminum foil (trust me, don't admit this or you'll be stuck in "cleanup hell"). Slice each sweet potato into large chunks, 2-3 inches apart. Then put them in a 400 degree oven and roast for 40-60 minutes. They are done when a sharp knife gets no resistance and comes out cleanly. 

Let them cool until you can handle them. Hot sweet potatoes contain a lot of sugar which gets very hot!  Once cool enough to handle, simple use a tablespoon to scoop the meat out of the skins. Put the skins on your compost pile, and the meat into a large bowl. Now you are ready to begin. 

For sweet Sweet Potato Pierogi, add the following:

• 1/2 to 1 teaspoon Cinnamon
•  1/4 to 1/2 teaspoon fresh grated Nutmeg
• a pinch of salt (1/8 teaspoon if you like to measure things)
• The zest of 1-2 Oranges
• (optional) 1/2-1 Tablespoon of Grand Marnier
• 1/4 to 1/2 cup toasted pecan chips
• 1/4 cup dark brown sugar (or substitute maple syrup for half of the brown sugar
• (optional) 1/4 cup chopped coconut (give it a few spins in the food processor first to make it easier to fill the pierogi)
• 1 egg, slightly beaten.

That's it. Now mix thoroughly with the sweet potatoes and chill for a bit until somewhat stiff. You can also perpare this ahead and make the pierogi the next day.

For savory Sweet Potato Pierogi:

• 1 Tablespoon butter
• 1 clove or garlic, minced
• 1 shallot, minced
• 1 - 2 teaspoons of chopped fresh Sage (if you are not a big sage fan, substitute Basil for the sage!)
• 1 teaspoon of fresh chopped Thyme
• 1/2 teaspoon salt.
• 1 cup of Ricotta or Farmer's cheese
• 1 egg plus one egg yolk, beaten

This first part is optional, it depends how far into "savory" you want to adventure: Melt the butter until it foams, add the shallot and stir a minute or two until soft, then add the garlic and stir another 30 seconds or until fragrant. Remove from heat and add to sweet potatoes.

In all cases, add the remainder of the ingredients and mix well. Chill untill a bit more firm and easier to handle. That's it.

Now, make your favorite pierogi dough and fill them with the Sweet Potato mixture of your choice. Boil them until cooked (they'll float when cooked), then drain.

For the sweet recipe, fry in a bit of butter, then serve with a dollop of whipped cream or a bit of sour cream. Yumm.

For the savory recipe, cook some butter until it foams, add a bit of sage, then add the pierogi and fry in this brown butter until a bit browned. Serve with a bit of the browned butter.

There, now you have it, fresh from my mind to your kitchen. Give it a try and let me know what you think!

Tropical Heat Salsa

I prepared a pineapple-mango salsa for Alive After Five recently, and here is how I did it:

Dice all ingredients into 1/4" dice unless indicated otherwise, then mix all of the following together the night before in a large container (makes about 4-5 liters):

• 3 fresh pineapples, diced
• 5 ripe mangoes, diced
• 4 fresh peaches, diced
• 3 jalapeno peppers, finely diced (ribs/seeds removed)
• 3 serrano chili peppers, finely diced (ribs/seeds removed)
• 3 limes, juiced
• 1/8 teaspoon cinnamon
• 1/8 teaspoon freshly ground allspice
• 1/4 red onion, finely diced (add a little at a time, red onion can be overpowering)
• 1/4 cup chopped cilantro (again, start with less, then taste)
• 3 Tablespoons medium hot chili powder (again, to taste)
• A few grinds of fresh ground black pepper, maybe 1/8 teaspoon.
• A pinch or two of salt, to taste.

That's it. Toss everything together and taste as you go. Adjust the heat to your liking. Serve with tortilla chips and you have a great spicy tropical salsa!

Coco Loco Sangria

I made a new concoction for Alive After Five the other day and I called it Coco Loco Sangria. It was sangria with a definite coconut twist to it, but still plenty of fruit flavor as well. Here's how I did it:

First off, make it the night before so it has a chance to set and the flavors have a chance to meld, Put all of this in a very large container, or split into smaller containers if need be:

• 4 bottles cheap white wine. I used Turning Leaf (?) from Wal-Mart, Pinot Grigio
• 3 cups cranberry juice
• 1 can Coconut Creme (often found in the hispanic section)
• 2 cups apple juice
• 6-10 sticks of cinnamon
• 2 Apples sliced
• 3 oranges sliced
• 2 limes sliced
• 1 bottle coconut extract (I used McCormick, from the spice section)

Let all of this sit overnight for the flavors to meld. When ready to serve, but in a large container and add

• 2 2-liter bottles lemon-lime soda (I used diet!).

Pour into glasses garnished with a piece of fresh pineapple and a blueberry or two.

You will need to stir occasionally--the coconut creme contains fat and it tends to separate and also create a bit of a froth, but it also give the sangria a nice richness and velvety smoothness.

Enjoy!

Fourth Friday Art Walk

On the fourth Friday of each month, the Sanford Welcome Center hosts and Art Walk. Area artists display works in the Welcome Center and visitor vote for their favorites. The other Sanford galleries are also open and also hold special events. Most of the venues have appetizers and wine as well. It's always a fun night and always a busy night. The Art Walk held last night was no exception.

 

My friend Tom Abbott entered a work in the exhibition. Though he did not win, all the participants and visitors were the winners because they got to see and enjoy some really nice art and rub shoulders with a lot of the artists. I especially enjoyed talking with Ken Balboni, a digital photographer, how had a photo that I really liked. He gave me some great photography advice, too. It was nice to meet some of the other artists as well. It's always a busy event, and they have wine (from the Sanford Wine Company, just down the street) and appetizers galore as well. They had a good turnout last night as usual. It's really a lot of fun and a great time.

 

I also spent a good amount of time hanging out at Art Affair Gallery, katty-corner across First Street from the welcome center. They were very busy last night. They recently moved down two doors to the corner shop, twice the size of their former location. If last night's traffic is any indication, it's a really happening place, for sure. I spend a lot of time there because my friend Tom helped Ronda open the first location, did some of the work on the new location, and has a number of his works on display at Art Affair Gallery. They have a lot of nice stuff and I am a big fan, definitely.

 

To add to the festivities at Art Affair Gallery, yours truly took along an appetizer. Now I will admit it's a rip-off of something I'd had at another party some time, some where, but I don't recall just when or where. I took a whole pineapple and--very carefully and with a very sharp knife--quartered it. Then again with a sharp knife, i trimmed out the core, cut it longitudinally most of the way through, then made latteral cuts about every inch or so, again, most of the way through. Finally, I again used very sharp cutting utensil and cut along the skin. Then I cut maraschino cherries in half and with a toothpick, put a cherry on each piece. The tootpick served to hold the pieces in place, and even where I may not have quite cut all the way through, the pieces were easy to remove. I had reports from Art Affair that people commented very favorably on this and loved it. It was fun to make and quite easy to do, actually. And as you can see in the picture, the presentation is spectacular!

Gallery on First was also open though I did not make it in there last night. Still, they also have some nice stuff--they have rooms they rent out to local artists, a big room where they have changing exhibits, and in the front they sell their specialty--southern folk art.

 

Down around the corner, Riverhouse Pottery also had an artists' showing/competition. They had a number of pieces of glasswork and glass-based jewellry. I did go and vote on my favorites. They also had some delicious meatballs, by the way! Yumm.

And not to be outdone, Little Fish Huge Pond also had an artist's opening last night. If you've never visited this quaint little bar, you really need to. The often have live music on the weekends and there is always an art show going on in there as well. It's really a fun, friendly, welcoming, and definitely avante garde place.  

I did walk up and down First street and it was generally quite busy. The main restaurants were also doing a great business, it seemed:

• Stone's Throw Bistro
• Two Blondes and a Shrimp
• Hollerbach's Willow Tree Cafe

They are, by the way, listed in my current personal order of preference, but don't get me wrong, they're all great places to eat and I highly recommend andy and all of them. You cannot go wrong eating at any one of them and each has its own unique charm. All have excellent food.

There! I did manage to incorporate enough about food into this post, didn't I. Downtown Sanford is a very fun place, even when there is not a special event going on. But with the special Fourth Friday Art Walk and the second Thursday Alive after Five party, it's an even more fun place. I love it. I hope you'll give it a try one of these days, too.

Bishop's Bread

Bishop's Bread is, first and foremost, NOT fruitcake, though it contains fruits and nuts and candies. So what is it? It is fruits and nuts and candies held together by a dry dough. It keeps well and travels well. Though it should be refrigerated for long term storage, it also ships well.

Legend has it that Bishop's Bread got its name because it was what the local Bishop would take with him around holiday time as he travelled from church to church, tending to and visiting with his flock over the holidays. Because it keeps and travels so well, it was his sustenance while on the road--and presumably between the sumptuous meals provided at his very stops. Can't say that I've ever seen a thin Bishop in all the old pictures. 

I first got a recipe for Bishop's Bread many, many years ago. I think it was from my sister, Jean. If you know different, let me know. But when I first made it, I fell in love with it. And everyone I've shared it with through the years has also fallen in love with it. I'm often asked at Christmastime if I'm making Bishop's Bread again--a gentle hint from my friends, I know. Here is my recipe:

Bishop's Bread

• 2 cups sugar
• 6 eggs
• 2-1/2 cups flour
• 1 Tablespoon baking powder
• 1 10 oz. bag of shelled Brazil nuts (about 2 cups)
• 8 oz. whole walnuts (about 2 cups)
• 1 12 oz bag of dark chocolate chips (about 2 cups)
• 1 10 oz container of pitted whole dates (about 2 cups)
• 10 oz of candied whole cherries (mix of red and green) or 12 oz of maraschino cherries, drained)

Preaheat the oven to 275-degrees. In a large bowl, mix the wet ingredients (sugar and eggs) until well mixed. Sift flour and baking powder together (a pinch of salt is a good idea but not required) and add to wet ingredients. Stir just until the flour is mixed in. Do not over-beat. Now add the other ingredients and stir until combined.

This batch (which can be easily halved, but what's the point in that?) makes the following (with these baking times):

• 2 9/5 loaf pans -- 1 3/4 hours
• 3 8x4 loaf pans -- 1 1/4 hour
• 7 5x3 loaf pans -- 1 hour

Disposable aluminum pans work the best here. Spray each pan with Baker's Joy (tip: spray in the sink or over the dishwasher door) or grease each pan and add wax paper (trust me, disposable aluminum is the way to go, it makes it very easy to remove the loaf once baked). Divide the batter evenly between the pans. Bake according to the guide above, but start checking about 15 minutes early. A toothpick inserted in the center should come out clean (unless, of course, you stab a chocolate chip--in that case, try again.

Once done, remove from oven and cool slightly on a rack. When still warm, wrap in plastic wrap and store in the refrigerator for 3 days before slicing.

To slice, us a very sharp knife, granton edge works best. If you do not have a very sharp knife, use a serrated bread knife or a bread knife. The Bishop's Bread cuts best when cold, but can be served at room temperature. This bread keeps for a long time. Some years ago, I found a leftover piece tucked in the back of the refrigerator in April--I ate it an it was still good. I have no idea how long it lasts in the freezer, it never lasts that long around my house.

Variations? Of course you can. How about pecans instead of the walnuts. Different chips? Certainly. Don't like cherries? Try something else. Hazelnuts instead of Brazil nuts? Why not? No matter what combination you use, you'll love this recipe, I guaran-damn-tee it! 

There, now you have my secret recipe. Give it a try and leave me a comment. It's great for gift-giving too--as many of my friends and family can attest to.

Bardzo smaczne! That's Polish for "very good eats!"

Thanksgiving 2009

This is my report on my cooking for Thanksgiving 2009 and of our wonderful Thanksgiving feast.

This year we had Thanksgiving at a friend's house, but I was lucky enough to be able to bring some of the food. Of course, all my friends know that I love to cook, so convincing them to allow me to do so was an easy task.

I made two types of dressing. The first was from a recipe I got from Cooks' Illustrated: Spicy Cornbread Stuffing with Red Peppers, Chipotle Chilies, and Andouille Sausage (you may need to be a member to get to the link, or sign up for a free trial). First I found what looked to be a good cornbread recipe online (yes, with buttermilk and melted butter). Indeed, it was a great cornbread (though southerners might squeal at the bit of brown sugar in it). Then I crumbled, dried, and browned it. The cornbread itself was easy enough to make and uses chicken broth and half-and-half (and egg) for the wet ingredients. It turned out very good and just a bit spicy. Well, too spicy for some, but really, it was not that hot. It did make quite a bit. By the way, though the title calls this a stuffing, I made it as a dressing, that is, not in the turkey.

The second dressing was my version of my mother's famous Turkey Dressing. You can find the recipe on my web site here. I used mushrooms this year too, to add a bit of depth of flavor. This dressing is always a popular recipe with my friends and I've been requested to bring it to various gatherings a number of times in the past.

My friend said his roommate had bought several cans or jars of gravy, and I just gasped. "NO!" I shouted--let me bring the gravy! Fortunately, the gravy I made turned out great. I cooked some turkey necks with onions, celery and carrots to create a broth, then used that for the gravy. A roux of flour and butter (next time I'd go for a darker roux, cook it longer, but that's next time) and then the broth along with some dry white wine (Cabernet Sauvignon, if you're interested) which gave it a rich and slightly sweet note. The gravy was very good at well and we went through most of it (it made a quart).

My friend also planned on jellied cranberries from a can--he does not like the seeds, but said i was welcome to bring some of my own if I wanted. How could I pass up and invitation like that. I simmered about a pound or cranberries in some water, added sugar and a bit of tequila, then the zest and juice of a lime. I added enough sugar to give it a bit of sweetness yet letting tart speak loudly as well. When finished and all the berries were popped, i let it cool a bit, then added enough additional tequila so you knew it was there, but just barely. It turned out very good. Kind of like a sweet cranberry margarita. Yumm.


Also, I was requested to bring my Sweet Potato Balls. I baked about 4 pound of sweet potatoes in a medium hot oven for nearly an hour, until tender, then scooped them out of their skins. While still warm I pressed through a ricer, then mixed in cinnamon, cloves, and allspice (not too much, just enough to know they were there), the grated rind of and orange, a bit of brown sugar, and a few tablespoons of orange juice. Then i roughly crushed some corn flakes and added chipped, roasted pecans and a bit of cinnamon. I took about 3 tablespoons of the sweet potato mixture and wrapped it around one large marshmallow, then rolled in the cornflake mixture and really pressed that in. By the way, this is a messy process, you need to use your hands and they will get rather messy. I refrigerated them and then baked them for about 10 minutes in a medium oven just before we ate. You know they're done when they begin to sag a bit--that indicates the marshmallow is melting. Do not over-bake or they will get very flat and very messy. These were a real hit and several people raved about them.

Of course, mine weren't the only great creations we had for our Thanksgiving. We started out with an appetizer of 7-layer taco dip--it was excellent and a great way to prepare ourselves for the feast that was to follow. And before our meal, we had a round of Mimosas. Yumm!


The turkey was the star of the Thanksgiving dinner, of course, and it was perfectly done. My friend brined it and it turned out moist, tender, and juicy. And two of the guests were professional cooks, so it was expertly carved. We also had a duck--delicious. We had all the requisite sides including green bean casserole, potatoes, a rutabaga and carrot baked dish (was quite yummy), rolls, jalapeno corn muffins, and I'm sure more that I can't remember. I do remember taking small helping of everything, then going back for seconds on the turkey, dressing, and gravy. We all had a very good meal.

Later (several hours later, thankfully) we had desserts. They were all home made as well. One friend baked an apple pie that was quite a hit. Another made not one, but two cheesecakes, both delicious--one was a pumpkin cheesecake, the other had chocolate chips on it and was equally yummy, though I forget exactly what was in it. There was also some pumpkin pie and sweet potato pie. We ate well, no doubt.

As is traditional, there were leftovers, so we all got some things to take home. That was nice, too. We had a very enjoyable Thanksgiving, and I got to cook. How much better than that can it get?

Beer Gravy over Fried Turkey Dinner Balls

OK, so this post is mainly going to be about beer gravy, and I'll give my recipe in just a bit. I used the beer gravy to compliment my Fried Turkey Dinner Balls. I wrote about them in another post, so you can read that to hear how I did it. The big change this time was to coating/breading--I pulverized some instant potato buds in the food processor and used that as the breading. Still working on perfecting that, but it was pretty gosh darned good. The dinner turned out fantastic.

Now, by special request of my good friend Ewa, I'm going to tell you my beer gravy secret. But first, and admission. This was the second time I made this recipe and I tried to jazz it up with a bit of tarragon. I did not like the tarragon and it seemed to hide the hoppiness of the beer. But that choice is up to you.

Here's how I did it and how you can duplicate this delicious gravy.


First, make and cook a mirepoix. Take about 5 oz. of carrots, roughly chopped, and process in a food processor until quarter-inch or less chunks. Then add about 10 oz. of rough cut onions and 5 oz. of rough cut celery. Pulse in the food processor until finely chopped (do not make a puree!). Heat 1/2 stick (4 oz) of butter in a heavy duty sautee or fry pan (not non-stick, preferably) until is sizzles, then add the mirepoix, sprinkle with about a scant teaspoon of salt, and fry over medium heat for nearly 20 minutes or until very much reduced, very little steam, and until it start to brown. Do not burn it! Stir a lot. When somewhat golden, add another tablespoon of butter and cook until it sizzles (get's the moisture out). Now add 1/4 cup cake flour sprinkled over this mixture, and cook, stirring contstantly over med-low heat until browned a bit (you can use all purpose flour too, i just like the texture you get from cake flour, and the lack of protein in cake flour helps the gravy from getting a skin on it). Do not let it burn. Stir, stir, stirr every minute or so.

Now to the next step. Deglaze the pan with about 2 ounces of dry sherry or dry white wine (or your favorite dry red, if you have some). Stir or whisk constantly. Then add one 12-ounce bottle of O'Doul's non-alcoholic beer, stirring and whisking constantly. Now add about 3/4 cup of chicken broth and 3/4 cup of beef broth (you can use all of one or the other or adjust the proportions), whisking so the mixture is smooth. Add a bay leaf, a few sprigs of fresh thyme (and a sprig of tarragon if you dare, but I thought it too overpowering), several dashes of cayenne red pepper, and a few healthy grinds of black pepper and cook on low until it just comes to a simmer. Then continue to cook on very low heat for about 20 minutes or so until the desired consistency. It will thicken more when it cools. You can always add more broth if it's too thick for you.

Now for the fun. Strain the gravy through a fine sieve (I double strain, once in a coarse sieve, then in a fine sieve). Alternately, you could put through a cheese cloth but there will be a bit of texture to the gravy then, it's all up to you. I like the smooth creaminess I get when using the fine sieve, but this takes  a bit of work. Press on the mirepoix with a spatula to get all the good "juice" out. You can discard the mirepoix, it's served its purpose (though I can attest to the fact that it still tastes pretty good in this state!). Keep the gravy warm until you use it and taste and salt just before serving. You can also add more pepper or cayenne at this point if needed, but be gentle on the spice, you don't want to overpower the beer aroma.

That's it. This makes a delicious gravy. It will keep in the refrigerator for quite a while. It does not freeze and thaw the best, you'll need to whisk it back into shape if you do this, but it is nice to have a bit on hand for another day.

This beer gravy is a combination of several recipes and techniques I've used. I hereby officially christen it "Leon's Outstanding Beer Gravy." Smacznego! (that's Polish for bon apetit!).

Tomato Pie

I've made well over a half dozen tomatoe pies in the past year, all in an attempt to duplicate the wonderful piece I first had at Two Blondes and a Shrimp well over a year ago. My last two attempts have succeeded, wildly!

Tomato pie is layers of fresh ripe tomatoes layered with cheddar cheese. The recipe I found and adapted from Cuisine magazine had been a true winner.

I start with about 2 or so pounds of ripe red beefsteak tomatoes--at the peak of ripeness and flavor. I core them and cut them into 1/4 to 3/8 inch slices, slightly salt them, and put on several layers of paper towels and let drain for 1/2 to one hour. Lots of paper towels, that is--the trick is to get the moisture out. While they are draining, i thinly slice 4 scallions and set aside. Then in a bowl I mix about a cup or so (about 4 oz) of shredded seriously sharp cheddar, about 2 oz of shredded monterey jack cheese, a quarter to 1/3 cup of mayo, and 4-5 teaspoons of cornstarch. It makes a kind of pasty concotion. Best to leave at room temperature, too. 

Once the tomatoes are drained, you have to take more paper towels and press on them and really dry them out. The drier the better. You will go through a lot of paper towels, but it's worth it.

Now get the crust ready. I cheat and use a prerolled refrigerated crust. Line a 9 inch pie plate with one. Get some good quality deli aged cheddar cheese, have it sliced fairly thin, lay it out in a grid pattern and trace the pie plate on it, then line the pie crust with the cheese. This will help insulate the crust from the moist tomatoes. The crust should be well chilled, too. 

Now to create the dish. Layer 1/3 of the tomatoes in the pie crust over your cheddar cheese "shield," dot with 1/2 of the cheese/mayo mixture, and spread 1/2 of the scallions. Press it down good and tight. Now another 1/3 of the tomatoes and the other halves of the mayo/cheese mixture and scallions. Finally, top with the last 1/3 of the tomatoes. Cover with a top crust and seal and flute the edges, then cut four oval shaped vents in the top to let excess moisture out.

Meanwhile, get your oven hot and use a pizza stone or a heavy metal sheet pan. It should be hot, 450 degrees. When hot, place the pie on the hot pizza stone (this will help cook the crust on the bottom so it cooks first and does not get all wet from the moist tomatoes. Cook for 10 minutes, then lower the heat to 325 and bake another 40 minutes until the crust is golden (just like in the picture).

Now comes the hardest part. Wait. And wait. And wait some more. This pie must cool to room temperature and not a degree more. If you do not let it cool completely, it will be moist and watery. Patience is a virtue and will pay off here. Once it is completely cooled (you did wait at least the full 3 hours, right?), slice with a sharp knife and serve. You will have the most amazing tomato pie you've ever tasted. You will want to savor each and every amazing bite, then do it all over again. Yes, it is that good!

Deep Fried Turkey Dinner with Beer Gravy

I decided that I could imitate the great deep fried turkey dinner with beer gravy that I had at the Comet Cafe in Milwaukee recently. I was successful with my experiment.

First I made turkey dressing using my famous secret recipe. I made it very simple: sausage, onion, celery, hearty white bread that I'd toasted, and chicken broth. Of course sage and a dash of cayenne and a few other seasonings. I baked it in the oven till well set.

Next was the turkey. Well, poultry, at least. I chose bone in chicken breast halves. I brined them for an hour, then baked for about 45 minutes just till done, then let them cool.

Next the gravy: I used butter plus a little bit of bacon grease and a little bit of chicken fat. I browned carrots, onions, and celery, then deglazed with just a bit of white wine and some O'Doul's beer (alcohol free). Added cake flour to make a roux, then chicken broth (part homemade) and beer and made a savory gravy. Used thyme as the primary herb for its seasoning, with just a bit of sage.

Now for the deep frying. I tried several types of coatings:

• panko bread crumbs (got to brown too quick)
• dipped in egg whites, then seasoned flour (too messy and tempura-like to some degree)
• simply dusted with seasoned flour (this worked the best)

I tried a few "dressing on a stick" a la Paula Deen--they were OK. But then I took some of the chicken in 1/2 to 3/4 inch cubes, added it to the dressing, and formed into balls. They were the best. The coating and deep frying gave it a nice crunchy exterior and the beer gravy was absolutely to die for.
I have dressing and chicken left, so I'm not done experimenting yet. I'll keep you posted with what I come up with next...