Cooks need sources for fresh herbs, pulley bones
Good morning, friends. We have already, this newspapery group of us, turned over new leaves … and wanted to find a few missing leaves. A.E., “tired of dried and dull-colored herbs, hopes you can tell her where to buy fresh herbs to grow inside the house. I asked at my favorite big nursery and they said, ‘Check back with us in February.’ But I don’t want to wait.”
Margo Daugherty of Englewood, Tennessee, ike many longtime Chattanoogans, misses two legendary local restaurants, Fehn’s and Mount Vernon, now available only in our good memories. “Could you ask your readers if any of them has the recipe for Fehn’s Russian dressing? Also I would love to have Mount Vernon’s recipe for sweet celery dressing.”
Frank of Signal Mountain was thinking of longago battles in a houseful of brothers and sisters. “When we were young (70-plus years ago), at chicken dinner, usually on Sunday after church, my brothers and sisters would invariably fight over who would get the pulley bone. I have a twophase question for your readers.
“Is it possible to find a pulley bone at any market?
“How would I butcher a whole chicken to have a pulley bone?”
The next request is for shopping help. An anonymous reader wrote, “I am convinced there is no more useful kitchen tool than really good scissors. I use them for everything, including cutting sandwiches in half and preparing chicken for chicken salad. Problem is that my kitchen scissors don’t last.
“My friend recommended Cutco scissors, but they are pricey at $125. Can anyone suggest a good pair of kitchen scissors?”
CLASSIC CASSEROLE
Christmas reminiscing about traditional favorites got the attention of Mary Ann McInturff, who sent “my favorite squash casserole from the ‘Tennessee Homecoming Cookbook’ (published 1985). As usual, I’ve made some adjustments (such as Tabasco and Frenchfried onions rather than more crumbled crackers for topping).”
Squash Casserole
4 to 5 yellow squash
2 tablespoons butter
3 saltine crackers, crumbled
1/4 cup milk
1 egg
Onion and green pepper, chopped, to taste
Grated cheddar cheese, about 1/2 cup, or more to taste
Salt and pepper to taste Few drops Tabasco Canned French-fried onions, for topping
Cut off ends of squash, and slice in quarter-inch slices. Steam until just barely done but not mushy. Drain and squeeze out as much moisture as possible. While still hot, add butter to melt, then other ingredients except for French-fried onions. Pour into greased casserole dish, and top with French-fried onions.
Bake at 350 to 375 degrees until topping is golden brown, 20 to 30 minutes. Yield: 6-8 servings.
LATVIAN STEW
If you love reading, you know the best stories draw you in, and in some cases, set you down at the characters’ tables. So it is with Amor Towles’ “A Gentleman in Moscow.”
Steve Hawkins wrote, “A few years back, our book club reviewed this book, and I prepared Latvian stew using this recipe. It was delicious.”
Janice Gowdey added to the possibilities. “On the internet, at bookclubcookbook.com, are a number of authors listed along with recipes these authors have discussed.”
The Latvian Stew recipe of the author himself, Amor Towles, is featured there.
Ms. Gowdey continued, “On the same web address is Amor Towles’ recipe for Fettucine Mio Amore that is mentioned in his book ‘The Lincoln Highway.”
This Latvian stew features pork, apricots and prunes.
Amor Towles’ Latvian Stew
3 pounds boneless pork shoulder, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
6 tablespoons vegetable oil, divided
6 carrots, peeled, trimmed, and sliced crosswise
4 tablespoons tomato paste
5 cups water
1 cup dried apricots 1 pound white boiling onions, peeled, each cut into 6 wedges
1 cup pitted prunes
Season pork with salt and pepper. Heat 3 tablespoons of the oil in a large heavy-bottomed pot over medium-high heat. Add pork, and cook, stirring occasionally, until meat releases its juices and is no longer pink all over, about 5 minutes. Add carrots, and cook until slightly tender, about 5 minutes. Stir in tomato paste and water, then add apricots. Bring to a boil, reduce heat to medium-low, and gently simmer, uncovered, for 45 minutes.
Meanwhile, heat remaining oil in a large skillet over medium-high heat. Add onions, and cook, stirring often, until deep golden brown, about 15 minutes. Add onions and prunes to stew, and continue to simmer over medium-low heat until pork is tender and sauce has thickened, about 30 minutes more. Adjust seasonings.
Serve this stew accompanied by boiled potatoes, buttered and garnished with chopped parsley, if you like. This recipe is from Saveur Magazine.
BRUNCH DISH
An easy brunch for houseguests came from Lindell Smith, who refrigerates the dish uncooked the night before, to make it “wake and bake.” At the very least, advised the original cook, “prepare several hours before baking.”
Sausage Strata
6 slices bread, crusts trimmed and discarded
1 ½ pounds pork sausage
1 tablespoon brown mustard
1 cup (1/4 pound) shredded Swiss cheese
4 eggs, slightly beaten
1 ½ cups milk
¾ cup half-and-half
½ teaspoon salt
1 tablespoon Worcestershire sauce Dash nutmeg
Spray with cooking spray, or grease, a 10- by 16- inch casserole dish. Put trimmed crusts in bottom.
Brown sausage, and drain off excess fat. Stir in the mustard. Spoon sausage evenly over bread, and sprinkle with cheese. Combine rest of ingredients, and pour over cheese and sausage. Refrigerate, covered with foil, for several hours or overnight.
Bake casserole, covered, at 350 degrees for 25 to 30 minutes. Uncover and bake 10 to 15 minutes more, or until top is browned and the center is set. Serve with fruit for breakfast or brunch.
TO FINISH
In reading about the Latvian stew mentioned above, I learned that stews are the perfect hearty winter meal. So I will close these lines by asking you for the best stew you have ever tasted, so you can seek a recipe from the rest of us, or the best stew you have ever cooked, so you can share that recipe.
And the last word is this: Please.