Raisin Rye

Hankering for Raisin Rye bread I went from bakery to bakery inquiring. The bakers, sounding puzzled, said "Raisin rye?" "No, we never made that," as if they never heard of it. In Hermann, MO, where the German bakeries are, I again asked for raisin rye. None. Strange; I used to have it all the time (good with tuna salad, or for breakfast) -- or so it seemed. Friends hadn't heard of it. Did the world run out of it? Had I dreamt it? I googled it and it was not a dream.

I probably never bought raisin rye bread in St. Louis. It's not a German bread. Some say it has French origins but my hometown 400 miles from here is full of  Swedes and Danes, and they bake and are known for rye breads (as are the Finns) because in Scandinavia wheat won't grow but rye will. Dried grapes from warmer places on the continent came to Scandinavian port cities, and somebody put them in rye bread where they are very tasty. It's a food from my childhood. Thus my instinctual and inexplicable craving for it.

This fragrant home-baked loaf is probably a travesty because I added density and bite with a tablespoon of pumpernickel in with the wheat and rye flours. Recipes include shortening, molasses, cocoa, sourdough, coffee, cardamom, pecans or walnuts, fennel, orange zest, the water you plump the raisins in, grated Vitamin C, cinnamon, icing, buttermilk and starter, to name a few; such an array that raisin rye seems like an edible canvas bakers paint with their favorite flavors. Lots of bakers won't work with rye; it has no gluten so it doesn't assume the same lordly shapes of classic wheat breads.

Show Me Steak

"Eat more protein," said the doc, and except for hot wings I think chickens are for eggs. I prefer beef or fish or lamb or pork, but especially beef and now I had license to eat more.

Because I know beef is a treat and not a staple I buy only favorite cuts and only grass-fed, for a while driving 42 miles round-trip to obtain favored cuts. So for the first time, and because it's winter, I had steaks delivered from a local source: farmergirlmeats.com, Warrenton, MO. Six in a box: 2 filets mignon, 2 strips, 2 ribeyes. Flash-frozen, they came from the farm to my house by UPS the same day. This shipping arrangement cost money but so had driving 42 miles. (There's a pick-up option if you want.) Now I have my favorites and will eat one steak per week. They're aged, too. Free-range chicken, lamb, and so on are also available.

The steaks arrived in a cooler.

I trim the thawed steak if it needs it, pat it dry, salt and pepper both sides liberally, place it in a pan that has heated to smoking a couple of drops of oil, and cook the steak 90 seconds on one side and 90 seconds on the other, then remove it to a plate, tent the plate with foil and leave it for 10 minutes to distribute heat and juices. I like it rare. Like fish, a steak is tenderest when raw, and after that it's all downhill.

From half of one ribeye I made the above-pictured steak salad. The salad is a Cooking Light recipe called Antipasto Bowl, using asparagus, olives, mozzarella pearls, and more. My lunch was as good as it looks. The secret of good food: good ingredients.

Making Kale Chips in the Microwave

Crisp and ready to salt and eat.

This is an easy way to eat your kale. Wash the kale, tear it into bite-sized pieces and let it dry thoroughly, as thoroughly as you'd dry lettuce. Then toss the leaves with a small spoonful of olive oil until each leaf is oiled and shines. Now arrange them on a plate, with some space between each leaf. Then microwave on High for three minutes. Only 3 minutes, that's right! They will shrink but are now finished and crisp. Salt them to your taste.

Oiled and plated for cooking.

After microwaving.

Can of Beans Herb Harvest Salad

My sage bush out in the yard never dies and deer don't eat it; and in a freakishly sunny spot next to the house, a rosemary bush year-round provides aromatic needles for my cooking. I had my own basil leaves, frozen, from last year, and parsley. And I had a can of beans and not much else, because I'd just come home from four days away. So I was overjoyed to find a recipe that used what I had on hand. It's really tasty if you're harvesting herbs:

I gladly share my sage with everyone.

Warm Cannellini Bean Herb Salad (serves 2)


1 can white cannellini beans (also called "white kidney beans")
1/4 cup extra-virgin olive oil
2 garlic cloves, peeled and finely chopped, or put through a press
3 Tablespoons chopped Italian parsley
handful of basil leaves, chopped
1 teaspoon finely chopped rosemary leaves
4 large fresh sage leaves, finely chopped
salt and freshly ground black pepper to taste
juice of 1/2 lemon
1/4 cup oil-cured black olives

Drain and rinse the beans; dry them on a clean dish towel. In a large saute pan combine the olive oil, garlic, and herbs. Warm over very low heat for about 4 minutes or until the garlic and herbs release their aroma. Add the beans, salt and pepper to taste, and toss very gently. Over low heat, cook about 5 minutes until the beans are heated through and have absorbed some of the flavors of the olive oil. Off the heat, add lemon juice and toss very gently.

Place on serving platter and surround with the black olives. Serve immediately. (I like to serve it on lettuce.)

The Recipe Box Collection

 Housekeeper Debbie and I spent two days cleaning and winterizing the Divine Cabin, now 85 years old with cracks in the foundation big enough to stick my hand in, and to fix them I emptied my cobwebbiest closet of boxes packed during my move here 12 years ago, unsealed the boxes to see what to throw out, and found, carefully wrapped in Taste of Home Magazine pages from 2001, my cherished recipe-box collection, mostly of tin and manufactured between 1950 and the 1970s, many of them by Ohio Art Company of Bryan, Ohio, maker also of tin toys.

If bought at yard sales or on eBay a box might yet be crammed with some homemaker's recipe cards, newspaper clippings and notes, telling an intimate story of her household and her kitchen, heart of the home. And the heart of the kitchen is--it must be--the recipe box! I have made some of their recipes, such as Orange Chiffon Pie. Many recipes, reflecting their era, require canned soups. My mother owned the same box as the red one pictured, and I laid out for you a sample of the unknown former owner's recipes: a clipping on how to make Arthur Treacher-style fish and chips; a handwritten recipe for 24-Hr. Salad, on its reverse a handwritten recipe for "Chicken Cha Cha," a dish credited to Della Reese, the singer; and a note saying "Calgon & water - mix to remove wallpaper." Just visible inside the box: "Potato Chip Cookies."

My brain's pleasure center lights up seeing their colors and imagining their stories, and I welcome the recipe boxes (the only items I have ever actively collected) back wholeheartedly into my daily life.

A Piece of Cake

The 3-2-1 Cake recipe makes one serving of cake in one minute. Mom sent me this modern folk recipe and I tried it and sent it on to my friend Marsha. She expressed disbelief, so I made and served her a 3-2-1 cake. That convinced her!

1. Take a box of angel food cake mix and a box of any other cake mix of your choice, pour both into a ziploc bag and shake well. One of the two mixes absolutely must be angel food, because of the egg whites.

(Here's the 3-2-1 part:)

2. Put 3 Tablespoons of this dry mixture in a ramekin or flat-bottomed custard dish.

3. Add 2 Tablespoons of water and mix until smooth.

4. Microwave for 1 minute. Now it's ready to eat! No pans to wash either!

Put the ziploc bag away until the next time you want cake. My  3-2-1 cake (pictured) is a lemon cake mix, mixed with the angelfood. You can see the fluffy texture. I chose lemon because it's versatile. Sliced fresh peaches topped this one because that is just who I am, but one could eat it plain or put ice cream, berries, sauce or whatever. Sometimes I stir lemon zest into it; I bet I could put some poppy seeds in it. Try it and then experiment and fine-tune for your microwave. I found that my 3-2-1 cake is really best nuked for 50 seconds rather than 60.

Cure What Ails You

A classic strengthening soup/beverage, beef tea (this is the English version) tastes like the drippings from a prime rib. Meat lovers, rejoice. Unlike chicken soup or vegetable soup there are no vegetables to slice. Beef tea is especially good for building up males who are sick or have little appetite.

BEEF TEA

-1/2 pound boneless round steak, cut 1 inch thick and trimmed completely of fat
-salt to taste

1. Broil the steak 2 minutes per side. Then, right in the broiling pan, cut the steak into 1-inch squares and put the squares into a pint-sized glass canning jar. Be sure to scrape of the bottom of the pan using one of the squares and get every scrap of goodness into the jar.

2. Pour cold water over the meat to cover, screw on the top, then put the jar into a saucepan or slow cooker filled with cold water. Turn the heat to low and let the goodness leach out of the meat slowly, over the next 3 to 4 hours, maybe more, until the tea has good beef-broth color. The point here is not to cook, but to steep the meat.

To Serve: Pour off the beef tea, discarding the meat hunks, salt the broth to taste, and serve the broth warm.

The cooked meat will be tasteless; all the richness will be in the liquid.

It's Bread

Tried the Almost No-Knead Bread Recipe 2.0 from Cooks Illustrated, and this is what I got. So gorgeous I had to take the photo to admire forever. Tasted as good as it looks, did not need butter to be delectable. Has miniscule amounts of vinegar and beer to get the "artisan" taste and texture. I let it rise overnight. Recipe asked for a Dutch oven to bake it in -- that's the secret of the crust -- but my heavy stockpot was a good substitute, obviously. Because the bread is oil-free it does not keep, but I softened up the next day's bread with a zap in the microwave -- best way to "save" stale bread. I can't post the recipe because of copyright, but you can find it by googling "Almost No-Knead Bread 2.0." Cook's Illustrated and Cook's Country are two of my favorite magazines, and everything I make from them awes my friends.

A friend was amazed to hear bread had protein in it, from the wheat gluten. Of course it does; that's why they call it "the staff of life."

My best bread story: Went to a Filipino home for dinner. They eat rice, not bread, but they had bought bread for the American guest and had it in a basket on the table; so very thoughtful of them, although I ate rice like everyone else.

Asparagus Keesh

("Keesh" spelling is courtesy of Demetrius, who spit the stuff out at a party where they served "pizza quiche." He was the same guy who microwaved some kiwifruit and stormed, "These are the worst potatoes I have ever eaten.")

Ahem. Friend and I, not all that old but experienced in life, were talking about pleasure, and when all is said and done, good eatin' is the one pleasure that never fails. In spring, whether one is young or not, one's fancy turns to thoughts of asparagus quiche, roasted asparagus, asparagus raw, sauteed, or steamed, asparagus pasta. I recommend using Baby Swiss cheese for a delectable result, and put the asparagus, once you steam it, on a layer of sliced spring onions if you can. Try as I might I couldn't get this photo right-side-up; must be the planets today.

Mock Filet Mignon for Thanksgiving

Times hard this year? Or is your family just sick of stuffed peppers? Fulfilling my vow to bring you the best in trailer food:

MOCK FILET MIGNON

1-1/2 pounds ground beef

2 cups cooked rice

1 cup diced onion

1 Tablespoon Worcestershire sauce

1-1/2 teaspoons salt

¼ teaspoon pepper

¼ teaspoon garlic powder

6 bacon strips

In a large bowl, combine beef, rice, onion, Worcestershire sauce, salt, pepper and garlic powder; mix well. Shape into six patties. Wrap a strip of bacon around each patty & fasten with a toothpick. Place in an ungreased shallow baking dish. Bake at 450 degrees for 20 minutes or until meat is no longer pink. 6 servings. Try with steak sauce. It'll fill you up and don't taste bad neither.