Olives, Brussels sprouts, avocados star in requests
Good morning friends. We are looking this week for some new things, notably a salad dressing made with olives, a side featuring Brussels sprouts and anything created from avocados.
Debbie Pataky wrote, “I am curious to see if any other readers might have a long-lost recipe. My dear mama had a second husband who was a great cook. He hailed from Texas and made a wonderful salad dressing with chopped green olives, which I love.”
Sharon doesn’t give us her last name, only her request for a new side item at the Cracker Barrel. “I recently enjoyed this new side at Cracker Barrel: the Brussels sprouts, kale and pecan salad/slaw with maple vinaigrette dressing. I have found myself a new favorite food. I thought the Brussels sprouts would have a strong taste, but they didn’t. I would like to see this recipe in the newspaper.”
And Sharon, so would we. How about it, readers
HONEY-COOK LIST
Roseann Strazinsky’s message was this: “I would like to try something using avocados. I wonder if your readers have a recipe using avocados for beginners?”
Along with her request sent from Fairfield Glade, Ms. Strazinsky answered the request for honey recipes with a brownie that calls for both honey and sugar. She noted that the recipe came from the Sioux Honey Association, “so they suggested their brand, but I am sure regular honey would be good.” Keep reading for a creative visual touch in the cutting and fancifying of each individual brownie.
Honey Brownies
1⁄3 cup margarine or shortening 2 squares unsweetened chocolate (2 ounces) 1⁄2 cup sugar 2 eggs, well beaten 1⁄2 cup honey 2⁄3 cup sifted flour 1⁄2 teaspoon baking powder 1⁄4 teaspoon salt 1⁄2 cup chopped walnuts 1 teaspoon vanilla extract
Melt margarine and chocolate squares in a saucepan on low heat.
In a bowl beat sugar and eggs together. Add honey with chocolate mixture to the eggs. Mix well.
Sift together the flour, baking powder and salt and add to the above mixture. Blend in chopped nuts and vanilla.
Pour into a greased 8- by 8- by 2-inch pan. Bake in moderate oven at 350 degrees about 40 minutes, checking before 30 minutes to make sure brownies don’t cook too long.
Cut into diamond shapes, dip two sides of the brownies into powdered sugar, and cool on a cake rack.
IN PRAISE OF CAPERS
Capers returned to the conversation this week and to menus at home and abroad.
At Tony’s in the Bluff View Art District, capers garnish the salmon and spinach salad along with tomatoes, red onions and hardboiled eggs.
At a particular home of a particular Libby on Lookout Mountain, capers might appear in almost anything: stuffed eggs, spaghetti and the like. She says her young children love them, though some might see capers as an acquired taste. She buys her capers by the large jar.
Ms. Strazinsky names this caper-studded dish as her favorite one.
Mediterranean Chicken
2 teaspoons olive oil 2 1⁄2 to 3 pounds chicken, skinned and cut into pieces 1 (28-ounce) can tomatoes (I use Hunt’s) 1 (6-ounce) can small pitted black olives, cut in half 2 tablespoons capers 1 tablespoon minced garlic 1 teaspoon fennel seeds 1 teaspoon salt 1 teaspoon balsamic or red wine vinegar 1⁄4 cup Parmesan cheese Garnish: chopped parsley
Into a deep casserole, place the olive oil, coating the bottom well.
Place the chicken pieces into the baking dish. Add all the ingredients to the chicken, ending with the cheese and parsley sprinkled over all. Bake at 350 degrees for 50 to 55 minutes. Serve with your favorite pasta.
HAMBURGER HELPERS
We have already had an inquiry about the request for secrets of grilling hamburgers at home. And Lucy Boyd has advised, “Regarding the hamburger recipe, make sure he grills or broils the bun. If he uses mustard, place it between the bottom bun and the burger.” There’s a start; now proceed to advice about the meat, hamburger experts. Please.
RUSSELL’S CHILI
Russell’s Chili continues to make the column, if not the headlines. Nadine Carden wrote us from Flintstone, Ga.: “Russell’s Chili was purchased by Charlie’s Chili, distributed by Family Brands International, P.O. Box 429, Lenoir City, TN 37771. I have two rolls in my freezer purchased by my sister-in-law. I believe she purchased them at Pruett’s on Signal Mountain.”
SPLIT PEA SOUP
The request for an authentic split pea soup — not just plain old pea soup — caught the eye of Diane Marrs, who shared her “1960’s Kitchen” recipe for split pea soup. She described it as “a family favorite. My children made it for their children, and now my grandchildren make the same recipe.” There’s a recommendation, for sure.
Split Pea Soup (Crockpot)
Prep time: 15 minutes Cook time: 4 to 8 hours 1 pound dried green split
peas, rinsed
2 medium carrots, peeled
and medium dice 2 medium celery stalks,
medium dice
1 small yellow onion,
medium dice 2 medium garlic cloves,
minced
1 to 2 bay leaves
1 meaty smoked ham bone or 2 ham hocks (about 1 pound) or leftover ham, cubed 7 cups water Kosher salt Freshly ground black
pepper
1 teaspoon thyme 1 teaspoon rosemary
Rinse split peas in colander. Combine all ingredients in crockpot. Cover and cook on high for 4 to 5 hours or on low for 6 to 8 hours. Makes 6 to 8 servings. This recipe works for small crockpot. Use large crockpot if recipe is doubled.
JUST A DASH
One of my favorite people recently served her company some simple vegetable delights. She is not a big fan of meat, so she has honed the vegetable art, and she even has a toddler who reaches for steamed broccoli before anything else.
One lunchtime, this toddler’s mama made a main-dish salad of grated carrots, Kalamata olives, grape tomatoes, fresh corn kernels, chunks of fresh mozzarella, snippings of fresh basil and a little grated onion, bound together with her homemade balsamic vinaigrette.
For a to-go lunch she offered two sandwiches, one of homemade hummus and baby spinach leaves. The second sandwich she spread with a minimal anchor of shaved turkey, then a gracious serving of mashed avocado with a little lemon juice to keep it from browning.
Sometimes we need to remind each other of the simple best way to serve things. But simple or elaborate, your best ways are the ways we want to learn.