The Good Home Cookbook

THIS BLOG HAS MOVED

2006-07-25T13:35:00.000-07:00

Visit us at our new location linked with The Good Home Cookbook site.

http://www.goodhomecookbook.com/wordpress

The Good Cook Book Club

2006-04-04T07:42:00.000-07:00

Just got word this morning the The Good Home Cookbook has been picked-up by The Good Cook Book Club. That's exciting! Be sure to keep reading as we develop our fall publicity tour to include 15 cities and a whole bunch of drive time radio!

Boston Baked Beans--get ready for spring!

2006-02-22T09:25:00.000-08:00

This is the real deal. Soaking the beans overnight will prevent them from busting and turning to mush. Enjoy...

Boston Baked Beans
Boston is called Beantown because beans slow-baked in molasses have been a favorite Boston dish since colonial days, when the city was a major producer of rum. Sugar cane harvested by slaves in the West Indies was turned into molasses and shipped to Boston to be made into rum, which was then sent to West Africa to buy more slaves to send to the West Indies. Even after slavery's end, Boston continued to be a big rum-producing city. The traditional accompaniment is Boston Brown Bread, which is also flavored with molasses.

Serves 6

2 cups (1 pound) dried navy beans, debris removed, soaked overnight, and drained
3/4 pound salt pork, diced
1 medium onion
1/2 cup molasses
1/4 cup brown sugar
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper
3 1/2 cups boiling water, plus more as needed

1. Cover the beans with cold water in a large saucepan. Bring to a boil and cook for 10 minutes; drain.
2. Preheat the oven to 325°F.
3. Put half of the salt pork on the bottom of a bean pot or large casserole, along with the onion. Add the beans and put the remaining salt pork on top.
4. Mix the molasses, brown sugar, mustard, salt, and pepper with 3 1/2 cups boiling water in a small bowl and pour over the beans. The beans should be covered with liquid. If not, add more boiling water. Cover the pot with a lid.
5. Bake for 6 hours, checking periodically and adding boiling water as needed to keep the beans moist; do not flood them. If the beans become too soupy, remove the lid to encourage evaporation. Serve hot.

TIP: To make the beans Vermont style, replace the molasses with pure maple syrup. You can also adjust the seasonings with more salt, pepper, and onion.

One pot, 40 minutes, and supper is served

2006-02-13T10:43:00.000-08:00

The dish has been made in homes across the country for generations. It's got that hearty homecooked taste that most of us can relate to. We ate it often as a kid.

Stovetop Macaroni and Beef
Into the great melting pot of America went Italian home cooking and out came something streamlined and fast for the busy cook. This dish requires only one pot and about 40 minutes to make from start to finish, though it doesn’t take any shortcuts on good ingredients—browned beef, green bell pepper, tomatoes, garlic, and plenty of melted cheese.

Serves 4 to 6

2 tablespoons olive oil
1 pound ground beef
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
1 (15-ounce) can diced tomatoes with juice
1 (15-ounce) can tomato sauce
1 1/2 cups water
1 teaspoon minced garlic
1 tablespoon dried Italian seasoning
Salt and pepper
2 cups elbow macaroni
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese (about 1/2 pound)

1. Heat the oil in a large skillet over medium heat. Add the beef, onion, and bell pepper and cook, stirring frequently, until the meat is browned, about 15 minutes. Drain off any liquid.
2. Stir in the tomatoes, tomato sauce, water, garlic, and Italian seasoning. Season to taste with salt and pepper. Stir in the macaroni, cover the pan, and simmer over medium-low heat for 15 to 20 minutes, stirring frequently, until the macaroni is tender.
3. Stir in the cheeses. Taste and adjust the seasonings as needed. Serve immediately.

Muffuletta--a newly tested classic sandwich!

2006-02-06T09:04:00.000-08:00

This is an unusual preparation and well worth the trouble.

Muffuletta
The New Orleans muffuletta is a hero sandwich created at the Central Grocery in 1906. A round loaf of Italian bread is filled with ham, salami, cheese, pickles, and a mixture called olive salad.

Serves 4

Olive salad:
1/2 cup chopped pimento-stuffed green olives
1/2 cup chopped pitted brine-cured black olives, such as Kalamata
1/4 cup minced roasted red pepper
1/4 cup minced pepperoncini (Italian pickled peppers)
1/3 cup minced celery
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon minced garlic
1 teaspoon dried oregano
1/4 teaspoon black pepper

Sandwich:
1 (10-inch) round loaf Italian bread, sliced horizontally
1/4 pound thinly sliced mortadella or cooked ham
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced provolone cheese

1. To make the olive salad, combine the olives, red pepper, pepperoncini, celery, olive oil, lemon juice, garlic, oregano, and pepper in a medium bowl. Toss with a fork to mix well, then cover the bowl and refrigerate for at least 8 hours, or overnight.
2. To make the sandwiches, remove most of the soft inner part of the bread and discard it (or use to make bread crumbs for another dish).
3. Drain the olive salad, reserving the marinade. Brush the marinade on the inside of the bread, top and bottom.
4. On the bottom half of the bread, layer the mortadella, salami, and cheese. Top with the olive salad and cover with the top half of the bread. Wrap the loaf tightly in plastic wrap and weight it down with a heavy plate. Set the loaf aside at room temperature for 30 minutes, or refrigerate for up to 6 hours.
5. To serve, remove the plastic wrap and cut the loaf into wedges.

Sausage Gravy

2006-01-30T12:55:00.000-08:00

To go with the biscuits, this is a simple and tasty recipe that I hope you enjoy. Use good sausage. It's makes all the difference.

Sausage gravy:
1/2 pound ground breakfast sausage of choice
1/4 cup all-purpose flour
3 cups milk
Salt and pepper

1. To make the sausage gravy, cook the sausage in a large skillet over medium-high heat until browned, about 8 minutes.
2. Sprinkle the flour over the meat and stir with a spoon until blended. Stir in the milk. Bring the mixture to a boil, stirring until thickened. Reduce the heat and simmer for 5 minutes.
3. Cut the biscuits in half horizontally and place them cut side up on plates. Spoon the sausage gravy over the biscuits and serve immediately.

classic biscuit recipe ready for print

2006-01-30T09:08:00.000-08:00

This one was tested and retested to become our top choice in this catagory. It's from our breakfast chapter and goes well with the sausage gravy recipe which I will be posting soon!

Baking Powder Biscuits
The classic American biscuit is a light, soft roll that has many uses. It may be split open, buttered, and served with supper instead of bread or dinner rolls. For breakfast it might be halved and served with ham and red-eye gravy or sausage gravy. The dough also makes a fine topping for pot pie, and yet it tastes just as good when baked as shortcakes and served with strawberries and whipped cream for dessert.

Makes about 8

2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons butter or shortening
3/4 cup milk

1. Preheat the oven to 425°F.
2. Sift the flour, baking powder, and salt into a medium bowl. Cut in the butter with a pastry blender or two knives until the mixture is crumbly. Add the milk and stir lightly with a fork until the dough clings together.
3. Turn the dough out onto a floured board. Knead gently a few times, until smooth. Roll out to a thickness of 1/2 inch. Cut into 2-inch rounds with a biscuit cutter and place on an ungreased baking sheet.
4. Bake for 12 to 15 minutes, until golden brown. Serve hot.

final chapter approaching completion

2006-01-27T06:49:00.000-08:00

Our book is nearing completion! Today we're wrapping up chapter 13 of 15. The book will be around 450 pages or possibly higher. Wow, what a process!! Testers from all 50 states have come aboard and we're confident that all of the recipes are ready for print. Keep watching for postings of more recipes prior to publication. Thanks, Richard

Deep-Fried Breaded Fish Fillets with Hushpuppies

2006-01-17T16:46:00.000-08:00

Here's a tasty recipe that we uncovered. It's tested, retested and now you can test it out!

Deep-Fried Breaded Fish Fillets with Hushpuppies
Using cornmeal, as in this recipe, is the Southern way to fry fish. Make sure you season the cornmeal generously with black pepper. Hushpuppies are the traditional accompaniment. In the old days, a cook would add the milk that the fish soaked in to the leftover cornmeal and add an egg to make it all hold together. Balls of this batter were then dropped in the hot fat to fry and fed to the dogs to keep them quiet.

Serves 4

Oil for frying
1 1/2 pounds firm white fish fillets, any skin removed
1 cup milk or buttermilk
1 cup yellow cornmeal
3/4 cup dry bread crumbs
Salt and pepper
Pinch of cayenne pepper
Hushpuppies (recipe follows), to serve

1. Heat at least 2 inches of oil in a large, deep saucepan to 375°F.
2. While the oil heats, soak the fish fillets in the milk.
3. Mix the cornmeal and bread crumbs in a shallow bowl. Season with salt, lots of pepper, and a pinch of cayenne pepper. Dredge the fish in the cornmeal, patting to make the breading stick.
4. Fry until golden on both sides, about 8 minutes total. Remove with a slotted spoon and drain well on paper towels. Serve hot with hushpuppies on the side.

Your holidays stories wanted

2006-01-06T08:19:00.000-08:00

The holidays were crazy so I'm just now updating my blog. We did a lot of testing, that's for sure. It was a Good Home Cookbook holiday. If you have any stories to share I'd love to hear them. Tell me about your favorite dishes or any interesting stories. Thanks!

Manhattan Clam Chowder--using fresh clams

2005-11-14T08:17:00.000-08:00

This is a fresh tasting chowder with a rich tomato base. Many rounds of testing were done to get this right!

Manhattan Clam Chowder
No one really knows how this red chowder got its name, but its tomato base and other savory flavors offer a tangy variation to cream-based New England clam chowder. Serve with pilot crackers or toasted garlic bread.

Serves 4-6

1/2 cup water or red wine
5 lbs clams, such as manila or littleneck
3 slices bacon, diced
1 medium onion, diced
1 medium celery rib, diced
1 medium carrot, diced
3 cups tomato juice
2 cups waxy potatoes, such as thin-skinned red or white, peeled and diced small
1 (28-ounce) can diced tomatoes with juice
1 bay leaf
1 teaspoon salt, plus more to taste
1 teaspoon fresh chopped thyme
1/4 teaspoon black pepper, plus more to taste
2 tablespoons chopped fresh parsley

1. Heat the water or red wine in a large saucepot over medium-high heat. Add the clams, cover, and cook until the clams have opened, 5 to 10 minutes depending upon the size of the clams. Remove the clams from the pot, discarding any that are unopened, and remove the clams from the shells. Coarse chop the clams and set aside. Strain the clam liquor through cheesecloth or a clean kitchen towel to remove sand, and set aside.
2. Fry the bacon over medium-high heat in a large soup pot or saucepan until lightly browned, about 8 minutes. Add the onions, celery, and carrot and sauté until tender, about 5 minutes.
3. Add tomato juice, potatoes, clam liquor, tomatoes, bay leaf, salt, thyme, and black pepper. Bring to a boil, reduce the heat, and simmer, covered, for 20 minutes, until the potatoes are tender.
4. Add the clams and c ook for 2-3 more minutes. Remove the bay leaf and add the parsley. Taste and adjust the seasoning as needed. Serve hot.

Easy Manhattan Clam Chowder. To make Manhattan Clam Chowder with canned clams instead of fresh, replace the fresh clams with 4 (7-ounce) cans chopped clams. Drain the canned clams, reserving the clam liquor, and complete the recipe as directed.

Chicken Gumbo--comfort food from the south

2005-11-08T05:42:00.000-08:00

Recipe tester feedback indicated you could make this with any level of heat (spice) that you want. So I went mild for the kids and added a LOT of spice to mine. It turned out great. The okra was incredible. We used frozen okra and it kept its form nicely. The brown roux added an interesting flavor as did the file powder. Hope you enjoy this!

Chicken Gumbo
Gumbo is the soup most closely associated with Cajun cooking. It contains the “holy trinity” of onions, celery, and bell peppers, as well as the distinctive brown roux, which gives the soup its silky texture. Tasso is a smoked pickled pork sausage that gives this dish a unique smoky flavor. Smoked ham or Andoullie sausage will also work.

Serves 6 to 8

1/4 cup vegetable oil
1/4 cup all-purpose flour
1/4 pound bacon
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, thinly sliced
2 jalapeño peppers, seeded (optional) and diced
2 garlic cloves, minced
6 cups chicken broth (see page 000)
1 pound okra (fresh or frozen), stems removed and pods sliced (about 4 cups)
1/2 pound tasso or smoked ham, diced
1 1/2 cups diced tomatoes (fresh or canned)
1/4 cup chopped fresh parsley
2 bay leaves
2 tablespoons file powder
Salt and pepper
1/2 teaspoon cayenne
4 to 6 cups cooked white rice, to serve
2 cups diced cooked chicken
chile powder, to serve
Louisiana-style hot sauce, to serve

1. To make the roux, combine the vegetable oil and flour in a large frying pan, stirring until you have a smooth paste. Cook over medium heat, stirring frequently, until the paste is a rich chocolate brown, 20 to 30 minutes. Set aside.
2. Fry the bacon in a large soup pot or saucepan over medium heat until crisp, about 8 minutes. Remove the bacon and reserve for another use.
3. Add the onion, green pepper, celery, jalapeño, and garlic to the bacon fat and sauté over medium heat until the onion is limp, about 4 minutes.
4. Add 6 cups broth, okra, tasso, tomatoes, parsley, bay leaves and file powder. Carefully stir in the roux. Bring to a boil, stirring frequently, lower the heat, and simmer for about 30 minutes.
5. Add the chicken. Season to taste with salt, pepper, and cayenne. Simmer for another 15 minutes. Remove the bay leaves.
6. To serve, ladle the gumbo over rice in large soup bowls. Pass the chile powder and hot sauce at the table.

Chicken Bog--good warm winter food

2005-10-03T06:21:00.000-07:00

This recipe is filling and kids will love it. Try different sausages, which is the primary flavoring ingredient. Keep red chili peppers on the table to spice it up individually. Enjoy...

Chicken Bog
Chicken Bog apparently gets its name because the "chicken is bogged in rice." It’s a traditional Southern dish to serve on the Fourth of July and to serve at barbecues and picnics. The dish may have its origins years ago at the tobacco barns or warehouses since it was served traditionally at barn suppers. There are many, many versions of the dish, but all have in common rice, chicken, smoked sausage, and plenty of black pepper. If serving as leftovers, add water or additional chicken stock as needed.

Serves 6 to 8

3 to 4-pound chicken, cut up, or 3 to 4 pounds chicken pieces
4 cups water
3 teaspoons salt
1 cup finely chopped onions
1 pound smoked sausage, sliced into 1/2-inch dice
2 cups long-grain white rice
3 teaspoons fresh chopped thyme
1/4 teaspoon black pepper, or more to taste
1/4 teaspoon crushed red peppers
1. Combine the chicken and water in a large saucepot and bring to a boil. Reduce the heat and simmer covered until the chicken is tender, 1 to 1 1/2 hours.
2. Remove the chicken from the broth. Skim off the excess fat (if desired). Remove and the skins and discard. Remove the chicken from the bones and chop. Discard the bones. Return the chicken to the broth.
3. Stir in the salt, onion, sausage, rice, thyme and black and red peppers. Bring to a boil, reduce the heat, cover and simmer for 30 minutes. Taste and add salt and pepper as needed. Serve hot.

Buttermilk Pancakes

2005-09-26T06:53:00.000-07:00

We've had a lot of recipe testers tell us that this recipe is spot on good. We tested it ourselelves this weekend and agree that it's the best pancake we've ever eaten. We tested both the basic recipe and the variation at the bottom. Approved and ready to roll!

Buttermilk Pancakes
Griddle cakes, flapjacks, hotcakes, pancakes — we certainly have plenty of names for pancakes. Of all the possible pancake batter additions, blueberries are the most popular. Buttermilk makes particularly tender pancakes.

Serves 4 to 6

2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 eggs, well beaten
1/4 cup melted butter
Butter for grilling
Toppings (maple syrup, butter, etc.; optional)

1. Preheat the oven to 200° F. Preheat a griddle or large skillet over medium-high heat while you prepare the batter.
2. Use a spoon to stir the flour, sugar, baking powder, baking soda, and salt in a large bowl.
3. In a large bowl, beat the buttermilk, eggs, and butter until well blended. Stir in the flour mixture just until moistened.
4. Grease the griddle with 1 teaspoon of butter. Ladle about 1/3 cup of batter onto the griddle for each pancake. Cook for 3 minutes until the tops are bubbly and the bottoms are browned. Flip them and cook for another 3 minutes. Don’t let the butter burn; adjust the heat as needed. Remove the finished pancakes from the skillet and serve hot, or place them on a heatproof plate and keep them warm in a preheated oven. Continue making pancakes until all the batter is used, greasing the pan with 1 teaspoon of butter before cooking each batch. Serve them with toppings of your choice.

Blueberry Pancakes
Fold in 1 cup blueberries, fresh or frozen (thaw and drain if frozen) in buttermilk pancakes (page 000) batter. Complete the recipe as instructed.

Chocolate Souffle--easy and elegant

2005-09-19T07:48:00.000-07:00

This weekend we tested Chocolate Souffle. After a lot of research we found this dish made with and without flour. The versions with flour won. Here's the one we're representing as an American classic.

Chocolate Soufflé

Soufflé’s are impressive looking desserts, yet they are easy to make. Slightly undercooking the soufflé will give a desirable, custard-like, center. For best results, eat them soon out of the oven.

4 servings

3 tablespoons butter
1/2 cup sugar plus additional for dusting the soufflé dish
1 cup milk
3 tablespoons flour3 oz bittersweet chocolate, chopped
4 eggs separated
Pinch sugar
Confectioners’ sugar for dusting
Whipped cream (optional)

1. Preheat oven to 350°F. Lightly butter a deep 2 quart baking dish or four 1-1/2 cup ramekins, and dust with sugar tapping out any excess.
2. Warm the milk and sugar in a saucepot over medium heat, until the sugar is completely melted. In a separate saucepot, melt the butter over medium heat. Add the four and cook for 3-4 minutes.
3. Gradually add the sweetened milk, whisking constantly. Stir in the chocolate until melted. Stir in the eggs yolks until the sauce is thickened.
4. Beat the egg whites with the salt in until they hold stiff glossy peaks. With a rubber spatula, fold about 1 cup of the egg whites into the chocolate mixture. Gently fold in the remaining egg whites until the whites are just incorporated. Spoon the mixture into the baking dish or ramekins. Bake in the middle of the oven until the top has a crust and center juggles, about 25-30 minutes. Remove from the oven, dust with confectioners’ sugar or dollop with a large spoonful of whipped cream. Serve immediately.

Hash Browns--simple is better

2005-09-14T11:48:00.000-07:00

When we were searching for THE classic hashbrown recipe, we found some that parboiled the potatoes first, then shredded them. We found this to be an unecessary step and the results were not as satisfying than when we simply grated them raw. Some recipes called for rincing the potatoes after grating, but we found that it removed all of the valuable binding starch and potato flavor. Here's the recipe that we landed upon for the book.

Hash Browns
Hash browns are generally finer in texture than home fries, and they are cooked long enough to form a crust on both sides. The insides are tender and moist.

Serves 4

3 medium baking potatoes, peeled and shredded
3 tablespoons vegetable oil
Salt and pepper

1. Using a large spoon or your hands, toss potatoes in a medium bowl with salt and pepper to taste.
2. Heat the oil in a large, heavy skillet over medium-high heat. Add the potatoes by handfuls, about 1/3 to 1/2 cup. Flatten with a spatula and cook until golden, about 5 to 7 minutes.
3. Flip the hash browns over and reduce the heat to medium and cook them until browned on the bottom, another 5 to 7 minutes. Serve hot.

Hangtown Fry--for oyster lovers

2005-08-29T09:13:00.000-07:00

This recipe for Hangtown Fry is an oldie but as we found it's a goodie. If you can't do oysters in the morning, then try this in the evening. Either way, it is surprisingly good and offers a new but classic way of getting creative with oysters. It is fully tested and ready to roll, but please do give me your feedback. Thanks!

Hangtown Fry
A miner walked into a restaurant in Hangtown, California, in 1849, carrying a sack of gold over his shoulder. “Give me your most expensive grub,” he ordered. The cook said he could cook up some oysters and eggs, two very expensive ingredients in those days. The miner told the cook to add some bacon and this famous dish was born, or so legend has it. You won’t find Hangtown in an atlas, by the way; the name has been changed to Placerville.

Serves 4

Oysters
1 dozen small oysters, shucked
1/4 cup all-purpose flour
1/4 teaspoon salt, plus more to taste
1/8 teaspoon black pepper, plus more to taste
1 egg, well beaten
1/2 cup fine cracker crumbs or dried bread crumbs
1/4 cup butter
8 eggs
8 strips bacon, cooked

1. Preheat the oven to broil.
2. Drain the oysters and pat them dry with paper towels. In a small bowl, use a fork to combine the flour with the 1/4 teaspoon salt and 1/8 teaspoon of black pepper. Dip each oyster in the flour mixture, then the beaten egg, then the cracker crumbs, and set aside.
3. Melt the butter in a heavy, ovenproof skillet over medium heat. Add the oysters and fry them until they are nicely browned on both sides, about 1 minute on each side.
4. Beat together the eggs with a fork, season them lightly with salt and pepper, and pour them over the cooked oysters in the skillet. Cook until the eggs are set on the bottom, about 3 minutes. Place the skillet in the oven on the top rack and broil for 2 to 3 minutes. Serve hot, with the bacon on the side.

Dutch Baby Pancake

2005-08-22T06:31:00.000-07:00

When I was a young lad I leaned how to make a Dutch baby pancake. I used to make it for my mother on the weekends. These were the earliest memories I have actually cooking with heat. It is a spectacular looking dish, resembling Crater Lake with its high ridges. Soon after it's pulled from the oven it begins to fall, but the flavor and texture are wonderful--kind of like a cross between a pancake and a crepe. Enjoy!

German Pancake
A German pancake puffs up in the oven and makes a lovely presentation. The pancake is also known as a “Dutch baby.” Bread flour is recommended for the pancake because it helps it rise. All-purpose flour can be substituted but the results won’t be as dramatic.

Serves 4

7 tablespoons butter, at room temperature
2 large apples, peeled, cored, and sliced
2 tablespoons sugar
1/2 teaspoon ground cinnamon
6 eggs, at room temperature
1 cup milk, at room temperature
1 cup bread flour
1/4 teaspoon vanilla extract
Confectioners’ sugar, to serve

1. Preheat the oven to 450° F. Place a large ovenproof skillet in the oven to preheat.
2. Melt 1 tablespoon of butter in a medium skillet over medium heat. Add the apples and sauté until they are softened, about 5 minutes. Stir in the sugar and a 1/4 teaspoon of cinnamon until the sugar is melted. Remove the skillet from the heat and set it aside.
3. In a large bowl with an electric mixer, beat the eggs until they are light and frothy. Add the milk, flour, vanilla extract, and remaining 1/4 teaspoon of cinnamon. Beat for more 5 minutes. The batter will be thin but very smooth and creamy.
4. Remove the hot skillet from the oven. Add the remaining 6 tablespoons of butter, tilting the pan to melt the butter and coat the skillet. Pour the prepared batter into the hot skillet all at once, and immediately place the skillet in the oven.
5. Bake for 15 to 20 minutes, until the pancake is puffed up and golden brown.
6. Remove the pancake from the oven, bringing it to the table in its pan or sliding it onto a serving plate. Once it is out of the oven, the pancake will begin to deflate. Dust it with confectioners’ sugar. Cut it into wedges and transfer them to individual serving plates. Top the wedges with the apple mixture and serve immediately.

Option: Substitute the apple mixture for a simple dusting of confectioners’ sugar and serve with lemon wedges.

Swedish Meatballs

2005-08-15T08:17:00.000-07:00

Last night we tested Swedish Meatballs. One recipe tester had already approved it. One tester liked it but said the meatballs didn't stay together that well. I modified the temperature and cooking time on the meatballs and they came out absolutely excellent. Here's the classic recipe. Please read my tip at the end.

Swedish Meatballs

Swedish meatballs are indeed a Swedish dish, brought to the America's northern mid-west states by Scandinavian immigrants. It is traditionally served at Christmas in Swedish homes as one of many dishes and is also served at smorgasbords. This dish makes excellent leftovers.

Serves 4-6

2 cups fresh bread crumbs
2/3 cup milk
1 tablespoons butter
1/2 cup finely chopped onion
1 1/2 pounds lean ground beef
3 eggs, lightly beaten
2 teaspoons salt, plus more to taste
1/2 teaspoon pepper, plus more to taste
1 teaspoon ground nutmeg
1 teaspoon paprika
1/4 cup vegetable oil
3 tablespoons all-purpose flour
2 cups beef broth (see page 000)
1 cup sour cream
Hot buttered egg noodles, to serve

1. Pour the milk over the bread crumbs and set aside.
2. Melt 1 tablespoon of butter in a small skillet over medium heat. Add the onion and sauté until softened, about 3 minutes.
3. Combine the softened bread crumbs, onion, and ground beef in a large bowl. Add the eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until well blended. Shape into 2” balls.
4. Heat the oil in large skillet over medium heat. Add meatballs in a single layer and fry until browned, turning carefully to brown all sides, about 8 minutes. Remove the meatballs with a slotted spoon and keep warm. Repeat until all the meatballs are browned.
5. Stir the flour into the remaining drippings until well blended. Cook over low heat for 1 minute. Add the beef broth and cook, whisking constantly until thickened. Reduce the heat to low and cook for 5 minutes. Stir in sour cream, a little at a time, stirring until thoroughly blended after each addition. Season to taste with salt and pepper. Return the meatballs to sauce. Reduce the heat to a low simmer, cover the pan, and cook for 5 minutes. Turn the meatballs over and simmer for another 5 minutes.
6. Serve the meatballs spooned over hot buttered noodles.

Tip: Be sure to cook the meatballs the full 10-12 minutes or they may fall apart. Turn frequently and don’t rush them.

Crawfish Boil

2005-08-15T07:48:00.000-07:00

This weekend we had our annual Crawfish festival, so we tested Crawfish Boil--even though our recipe testers had already approved it. We purchased 5 pounds of lively crawfish and had another couple over for dinner. We spread newspapers all over the table and had a family-style indoor picnic. The recipe came out spectacular! If you can't find Zatarain's seasoning in your local grocery store (like me), just go online and order it at www.zatarain.com. Some regions don't carry it yet. Even Crawfish can be purchased online. Here's our tested recipe. Enjoy!!! And let me know what you think...

Crawfish Boil
The Crawfish Boil is a Louisiana tradition. A well seasoned pot of water sets the perfect stage for flavoring the sausage and vegetables. Add the crawfish and you have a meal in a pot. Spread newspapers out and make it a family-style picnic. This is a social event, meant to be enjoyed with company.

Serves 4

Water
1/4 cup kosher salt
2 lemons, halved
1/4 cup Zatarain or Old Bay seasoning mix
3 medium onions, quartered
3/4 pound andouille sausage, cut into 2-inch lengths
1 pound new potatoes, scrubbed
4 ears corn, halved
5 pounds crawfish, cleaned

1. Fill a 5-gallon broth pot with about 3 gallons water and bring to a boil.
2. Add the salt, lemons, and seasoning mix and boil for 5 minutes.
3. Add the potatoes and corn and cook for 10 minutes, or until potatoes are mostly tender but not completely done. Add onions and sausages, and boil until the potatoes cooked, about 10 minutes. Turn off the heat, add the crawfish and cook until the crawfish are red, about 6-8 minutes. Drain immediately and serve.

Storing Cheese

2005-08-08T08:08:00.000-07:00

We've done some research on storing cheeses and here's what we found. Proper storage is a major key to prolonging the life of cheese. Limiting the amount of oxygen that cheese is subject to will help prevent mold and lengthen its life. Plastic wrap is a good choice for storage and ideally should be changed each time the cheese is used. Generally speaking, the harder the cheese the longer it will last. Hard cheese will keep for several months in the refrigerator. Softer cheeses should be consumed within ten to twenty days. Many hard cheeses and even cheddar can be frozen for several weeks, but texture may be slightly altered. Thaw slowly in the refrigerator. And if the texture is not to your liking, shred, crumble or melt it. Cheese will continue to ripen, so it's best to use is as soon as possible unless you like strong cheese!

Don't Freeze Real Cream Cheese

2005-08-01T07:23:00.000-07:00

There was a sale on cream cheese so I bought a few packs. Thought I'd be smart and freeze them for use in future recipe testing. Then I thawed one and the cheese separated and my kids wouldn't touch it! It looked like fine curd cottage cheese--not appealing at all. The fat-free cream cheese doesn't have that problem when freezing. Must be the zero fat content and the preservatives. Anyway, cream cheese should stay in the refrigerator unopened in those foil packs for several weeks--if not months! So, I recommend that you don't freeze real cream cheese.

Grilled Onions

2005-07-25T06:19:00.000-07:00

This weekend we grilled some shrimp, but what took the stage was this recipe for Grilled Onion Slices. The bouillon and brown sugar went on dry but blended with the juices of the onion to make a sweetened broth that was a nice change from grilling onions directly. We think it's a keeper. Let me know if you agree.

Grilled Onion Slices
Grilled onions are the perfect accompaniment to any grilled meat, but especially grilled steak. And they make a terrific topping for grilled hamburgers. By grilling the onion slices in foil packets, you solve the knotty problem of how to keep the onion slices from falling into the fire.

Serves 6

4 medium sweet onions (Walla Walla, Maui, or Vidalia), sliced 1/3-inch thick
4 teaspoons light or dark brown sugar
4 teaspoons beef bouillon granules

1. Prepare a hot fire in a gas or charcoal grill.
2. Tear off four 12-inch squares of aluminum foil. On each square, place one sliced onion, 1 teaspoon brown sugar, and 1 teaspoon bouillon granules. Fold in the sides to form a sealed packet.
3. Place on the grill, cover, and grill for 20 to 30 minutes. The foil will puff up.
4. Snip open the packets and serve.

Beef Burgundy and the Tour de France

2005-07-20T05:36:00.002-07:00

Just got back from France. A friend and I rented an RV and drove all over the country following the Tour de France. We did a lot of riding on the tour and have great photos of Lance. You get hungry chasing that man, so of course we had to eat! One night I cooked Beef Burgundy in the RV. I didn't have all the ingredients available to me in the classic recipe below, but the beef, onions, mushrooms and wine alone on a hungry and cold night in the Alps was comforting and filling--especially with fresh baguette from the local bakery. Let me know what you think of this recipe from immigrants of our past.

Beef Burgundy
Boeuf à la Bourguignonne is French for a beef stew made “in the style of Burgundy,” meaning the beef is marinated in a red Burgundy wine and usually cooked with onions and mushrooms. The meat can be marinated as briefly as 2 hours, for up to 24 hours. The longer the marinating time, the richer the wine flavor. Beef burgundy should be served with boiled new potatoes, mashed potatoes, rice, or noodles. A green salad and crusty French bread complete the meal.

Serves 8

3 pounds boneless beef chuck or bottom round, cut into 2-inch cubes
2 cups red wine
3 tablespoons olive oil
Salt and pepper
1/2 teaspoon dried thyme
1 bay leaf
3 medium onions
2 carrots
4-5 garlic cloves
1 celery rib
7 tablespoons butter
1/4 cup all-purpose flour
1/2 cup beef broth (see page 000)
1 tablespoon tomato paste
2 cups small boiling onions
1/4 teaspoon sugar
2 cups sliced mushrooms
5 red ripe tomatoes, diced

1. Combine the wine, 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon pepper, thyme, and bay leaf in a large bowl. Slice one onion, one carrot, one clove of garlic, and the celery. Add to wine mixture. Marinate the beef in this mixture for at least 2 hours and up to 24 hours, turning occasionally.
2. Preheat the oven to 350° F.
3. Remove the meat from the marinade and pat dry. Strain the marinade and reserve.
4. Heat 2 tablespoons butter with the remaining 1 tablespoon olive oil in heavy skillet over medium-high heat. Add a single layer of meat and brown the meat on all sides, about 10 minutes. Use a slotted spoon to transfer the meat to a two-quart baking dish. Repeat until all the meat is browned and transferred to the baking dish.
5. Add 1/4 cup of the reserved marinade to the skillet and cook, stirring to scrape up any browned bits, for 3 minutes. Add to the baking dish.
6. Finely chop the remaining 2 onions, 1 carrot, and 2 garlic cloves.
7. Melt 4 tablespoons of the remaining butter in the skillet over medium-high heat. Add the chopped onions, carrot, and garlic and sauté until golden, about 5 minutes. Blend in the flour and cooking, stirring, for 1 minute. Stir in the remaining marinade, broth, and tomato paste. Stir until mixture comes to a boil. Pour over the meat and cover the baking dish.
8. Bake for 2 1/2 hours.
9. Meanwhile, melt the remaining 1 tablespoon butter in skillet over medium-high heat and add the boiling onions. Sprinkle with 1/4 teaspoon salt and the sugar. Sauté until golden, 5 to 10 minutes. Add the mushrooms and sauté for 2 minutes more.
10. Add the sautéed white onions and mushrooms and tomatoes to beef. Continue to bake for 10 more minutes. Serve hot

PS If you're interested in becoming a recipe tester for The Good Home Cookbook send an e-mail to recipetester@collectorspress.com”

Off to France

2005-07-12T16:55:00.000-07:00

I'm off to France for a bit, doing some research as well as some cycling. I'll be sure to say hello to Lance for you all! The book is coming along now, and the feedback from testers is amazing...thank you!

All-American Potato Salad

2005-06-27T08:56:00.000-07:00

Upon researching classic potato salads, we tested the one below and found it to be fairly straight-forward. We're sending it out to our recipe testers and would like your opinion as well. Thanks!

All-American Potato Salad
Can you even have a picnic without potato salad? A mayonnaise dressing makes this all-American favorite the perfect accompaniment to hot dogs, hamburgers, and deli sandwiches.

Serves 8

3 pounds potatoes (thin-skinned red or white potatoes are preferred)
1 1/2 cups finely chopped celery
1 cup mayonnaise
1 1/2 tablespoons yellow mustard
1/2 cup finely chopped sweet onion (Maui, Walla Walla, or Vidalia)
1/2 cup sweet pickle relish or finely chopped sweet pickles
1/4 cup sweet pickle juice or white vinegar
1 1/2 teaspoons salt
1/2 teaspoon black pepper, or more to taste
1/2 teaspoon garlic powder
6 large eggs, hard-cooked and peeled
1/2 teaspoon paprika

1. Cook the potatoes in water to cover until tender, 15 to 25 minutes, depending on the size. Let cool. Peel and cut into cubes.
2. Combine the celery, mayonnaise, mustard, onion, pickle, vinegar, salt, pepper, and garlic powder in a large bowl and mix well. Gently fold in the potatoes. Chop 4 of the eggs and mix into the salad. Taste and add salt and pepper as needed.
3. Cover and chill for at least 1 hour. Before serving, peel and slice the last 2 hard-cooked eggs and garnish with the egg along with the paprika.

Tip: The best potatoes for potato salads are waxy, low-starch potatoes, not the kind used for baking. Red Bliss and Yellow Finn are both excellent choices. If you don’t feel like peeling your potatoes, choose new potatoes with thin skins.

Creamed Spinach

2005-06-13T07:49:00.000-07:00

This classic creamed spinach recipe was a great way to use up the remaining spinach from the huge bag purchased at Costco. It's a delightful recipe. Clean, simple and fresh. Make sure not to overcook the spinach or the nutritional value and bright green color will be lost.

Creamed Spinach
Serves 4 to 6
When Peter Luger opened a steak house in New York City in 1887, creamed spinach was on the menu. The success of the restaurant resulted in many copycat menus. It is hard to even imagine a steak house today without creamed spinach on the menu.

2 (10-ounce) packages fresh spinach, tough stems removed
3 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, minced
3 tablespoons, plus one teaspoon all-purpose flour
2 cups milk
1/2 cup grated Parmesan cheese
Salt and pepper

1. Bring 1 inch of water to a boil in a large saucepan. Add the spinach, cover, and steam until wilted, 3 to 5 minutes. Drain into a colander, rinse with cold water, and press out as much water as possible. Transfer to a cutting board and chop. If the spinach seems watery, gather in handfuls and squeeze to remove excess water.
2. Melt the butter in a medium saucepan over medium heat. Add the onion and garlic and sauté until softened, about 4 minutes. Stir in the flour to make a paste. Cook for 1 minute. Gradually whisk in the milk and cook until hot and thickened. Stir in the cheese.
4. Stir in the spinach and cook until the spinach is hot, about 2 minutes. Season to taste with salt and pepper and serve.

Tip: If you would like to make this ahead, transfer the creamed spinach to a lightly buttered casserole dish. Sprinkle the top with buttered bread crumbs. Refrigerate until 40 minutes before serving. Bake at 350° F for about 30 minutes, until hot and bubbly.

Sour Cream Coffee Cake

2005-06-10T07:47:00.000-07:00

We tested Sour Cream Coffee Cake yesterday. It was a smash hit around the office. It's like a sponge cake with a layer of sweetened nuts in the middle and more crumbled on top. There's no coffee in it, but it sure goes good with a big mug o' joe. Give it a try!

Sour Cream Coffee Cake
Serves 12
Coffee cakes are informal cakes, often served for breakfast. The sour cream coffee cake, with its topping and filling of nuts and cinnamon streusel, is one of the most popular of the genre. The cake is similar to a butter cake, but the sour cream gives the cake a richer texture and taste. In recent years, mini chocolate chips have been added to the streusel mixture; it is a fine addition.

Cake
2 cups sifted cake flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons (1 stick plus 2 tablespoons) butter, at room temperature
1 cup white sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2/3 cup sour cream

Filling and Topping
1/4 cup firmly packed light brown sugar
3/4 cup toasted and chopped pecans
1/3 cup mini chocolate chips
1 teaspoon ground cinnamon
1 tablespoon all purpose flour

1. Preheat the oven to 350° F. Butter and flour a 9-inch springform pan and line the bottom of the pan with a circle of parchment paper.
2. Stir together the flour, baking powder, baking soda, and salt.
3. Beat the butter until creamy with an electric mixer. Gradually add the sugar and continue to beat until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
4. With the mixer on low speed, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined.
5. To make the filling and topping, stir together the brown sugar, pecans, chocolate chips, cinnamon, and flour in a small bowl.
5. Spoon half of the batter into the prepared pan, smoothing the top. Sprinkle about half of the nut mixture on top of the batter. Cover with the remaining batter and then sprinkle with the remaining nut mixture.
6. Bake for 45 to 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
7. Remove from the oven and let rest for about 10 minutes before releasing the sides of the pan. Serve warm or at room temperature.

Staff recipe testing is party perfect!

2005-05-31T15:31:00.000-07:00

We threw a potluck party at our offices recently, and I asked Collectors Press staffers to test out recipes from the book. So what is recipe testing like? Here are some samples straight from the source. Want to be a recipe tester? Send an e-mail to recipetester@collectorspress.com and we'll get you signed up!

From the editorial department:
(Autumn Fruit Salad)
There's nothing like making a couple fruit salads while watching the finale for The Apprentice. As the Donald did a recap of his firing, firing, firing, I chopped and chopped and chopped fruit. I tested the Autumn Fruit Salad because I thought the grocery store would have all the fruit (apples, pears, bananas, grapes); but they didn’t have grapes so I substituted strawberries. I made a double recipe and found that layering the fruit and then adding lemon juice along the way was best. Mixing was out of the question because I didn’t have a bowl large enough and the strawberries would have colored the entire dish. Also, the recipe calls for sauce poured on each serving, but like The Apprentice, I just poured the sauce and hype ALLLLL over the fruit and called it good.

From the sales department:
(Herbed Cheese Spread and Party Cheese Ball)
The first rule in cooking should be to make sure you have the right tools. This is the problem I ran into when making the herbed cheese spread and party cheese ball. I don't own a food processor. Like many people my age my kitchen is made up of hand me downs and worn appliances. As such I made an attempt to mix all the ingredients using a blender, which didn't work out too well. So I used a little ingenuity and elbow grease and did the old fashioned method, a spoon and a bowl. I think sometimes the ingredients speak louder than the method because they both came out great. The Worcestershire sauce in both recipes gave an extra kick and the tangy zesty flavor of the lemon juice to the herbed cheese spread over the top. I really like both recipes and can't wait to try them again when I finally get a food processor

From the intern-turned employee:
(Double Chocolate Cake and White Cake)
So I tested the double chocolate cake, the white cake, and the vanilla buttercream frosting for our office party. Both cakes came together easily and with little fuss. I doubled the recipe for white cake, and was pleasantly surprised to find that the batter still fit into a single large mixing bowl. I baked two white cakes in 9” pans for 30 minutes, one white cake in an 8” springform for 35 minutes, and spooned the remaining batter into 4” tartlet pans, which baked for about 18 minutes. I baked half the chocolate cake batter as cupcakes, and after 20 minutes their tops sprung back when pressed lightly with a fingertip.

From the Good Home Cookbook tester coordinator!
(Orange, Shrimp, and Spinach Salad)
I was really worried about bringing the dish that no one touches. I was supposed to make a double batch but decided to make up only one (just in case) and brought the rest of the veggies and ingredients in containers, ready to be tossed together in a hurry. One thing that is great about this salad is that you can have everything cut-up and ready for travel and toss it all together right before serving. I even made the dressing in a canning jar so I could shake and pour easily. Much to my delight, my salad was gobbled up and I had to make up the second batch quickly because they were scraping the bottom of the bowl!

Baked Macaroni and Cheese

2005-05-30T07:37:00.000-07:00

We had friends over this weekend and grilled some veggies and tested the Baked Macaroni and Cheese for the kids. Oh, yes, we ate a bunch too! When I was a kid my mom could barely get the pan in the oven before I ate a several spoonfulls of my favorite meal. The best part is what I call the "crackle" -- that crunchy browned cheese that borders the pan. Here's the classic that we're using in the book. The recipe has maintained its original integrity, but it seemed a bit more dry than mom's after it sat for a few minutes, so I reduce the flour by 2 tablespoons. Let me know what you think!

Baked Macaroni and Cheese
Serves 4 to 6
There are basically two types of macaroni and cheese recipes. In this one type, macaroni is baked in a béchamel, or white sauce, to which cheese is added.

1 pound elbow macaroni
1/4 cup butter
2 tablespoons all-purpose unbleached flour
1 teaspoon dry mustard
2 cups milk
1/2 pound sharp cheddar cheese, grated
1/2 pound Velveeta cheese, cut into cubes
Salt and pepper

1. Preheat the oven to 375° F. Lightly butter a large casserole dish.
2. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente. Drain well. Transfer to the casserole dish.
3. To make the cheese sauce, melt the butter over medium heat in a medium saucepan. Stir in the flour and dry mustard to form a smooth paste. Stir in the milk and bring to a boil, stirring to prevent lumps. When the sauce thickens, stir in the cheddar and Velveeta until melted. Season to taste with salt and pepper.
4. Mix the sauce with the macaroni and bake for about 30 minutes, until bubbly and lightly browned.

Spaghetti with White Clam Sauce

2005-05-09T11:50:00.000-07:00

Breadcrumbs as a thickener for clam sauce? In retrospect it sounded kind of fishy to me too, but that’s what some of the early recipes for "Spaghetti with White Clam Sauce" called for. After one of our testers reported that the texture wasn’t quite right, I tried it myself, and totally agreed. After doing some research for similar, classic versions I realized that the breadcrumb method wasn’t going to cut it. In fact, the traditional version calls for just olive oil and clam juices with no thickener — easy and delicious! You can use some crusty bread to sop up the sauce, and save the cream sauce for the fettuccini alfredo. Here’s the classic we’ve chosen. Let me know your thoughts!

Spaghetti with White Clam Sauce
Serves 4 to 6
There are plenty of variations for this Italian classic, including a quick version made with canned clams and bottled clam juice (see below). One thing all the recipes have in common is a healthy dose of garlic. Serve with plenty of crusty Italian bread.

1 1/2 cups water
1/2 cup dry white wine
4 pounds small hard-shelled clams, such as Manila, mahogany, or littlenecks
1/4 cup olive oil
4 garlic cloves, minced
Pinch crushed red pepper flakes, or more to taste
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 pound spaghetti or linguine
Salt to taste

1. Bring the water and wine to a boil in a large skillet. Add the clams, cover, lower the heat, and simmer until the clams open, about 10 minutes. Remove the clams with a slotted spoon. Strain the liquid through a paper coffee filter. Shuck the clams or leave in the shells.
2. Wipe out the skillet. Add the oil and heat over medium heat. Add the garlic and red pepper flakes, lower the heat, and simmer the garlic until fragrant, 2 to 3 minutes. Add the clam liquid, 2 tablespoons of the parsley, and the thyme. Simmer over very low heat.
3. Meanwhile, cook the spaghetti in a large pot of boiling salted water until just done. Drain well.
4. Add the pasta and clams to the sauce and toss carefully. Toss with the remaining 2 tablespoons parsley and serve immediately.

Variation: Spaghetti with Quick White Clam Sauce. Omit the fresh clams cooked in water and wine. Sauté the garlic as above. Add 2 (8-ounce) bottles clam juice plus the liquid from 2 (7-ounce) cans chopped clams (setting the clams themselves aside). Proceed with the recipe above, adding the canned clams to the pasta in step 4 instead of the freshly cooked clams.

About The Good Home Cookbook

2005-04-28T10:57:00.000-07:00

The Good Home Cookbook was inspired by the tattered, hand-written recipe books —grandma’s notes if you will, long lost only to reemerge at an estate sale, antique shop, or online auction. It is these traditional, tried and true family recipes that I wanted to make accessible to the public.

Identifying the classic recipes has involved a lot of information gathering. Our huge collection of vintage cookbooks, recipe encyclopedias, food pamphlets, and thousands of advertisements serve as our main resource. We also, of course, call upon people just like you.

Along the way I have been asked “Who is putting together The Good Home Cookbook and where do the recipes come from?” Well, I’m Richard Perry, and have two totally different backgrounds: one as an antiques dealer; the other a classically trained chef. This combination has led me to collect food-related memorabilia from the 1940s through the 1970s. I just love nostalgia and food! My collecting passions led me to found Collectors Press in Portland, Oregon, in 1992. http://www.collectorspress.com/.

The Good Home Cookbook team consists of Andrea Chesman (author and co-author of many cookbooks including The Garden Fresh Vegetable Cookbook, The Great American Dessert Cookbook, and Mom’s Best One-Dish Suppers.), who takes our recipes and transforms then into a user-friendly style. Andrea also researches “heavy hitter” recipes (as we refer to them) — those not to be overlooked classics. Once the recipes are agreed upon, the recipes are sent out for testing. After I have made any necessary recipe tester changes (timing, available ingredients, etc.) they are sent to H. Abigail Bok, (professional cookbook editor for Bon Appetit Magazine, among others), who proofreads the recipes.

Other key players on The Good Home Cookbook team include Laura Bartroff, who launched the national recipe testing campaign; Jennifer Weaver-Neist, who helped shape the book’s outline; Lindsay Brown, who manages the recipe tester feedback forms; and our circle of chefs and friends whose valuable feedback continues to shape and ensure we stay true to our mission.

It’s been such a wonderful experience so far – and I look forward to keeping in touch!

Welcome!

2005-04-26T09:21:00.000-07:00

Welcome to the offial web log of The Good Home Cookbook: More than 1,000 Classic American Recipes (Collectors Press, September 2006). Check here for updates, previews, commentary, and more as this landmark book takes shape with the help of recipe testers nationwide!

To be a recipe tester send an e-mail to recipetester@collectorspress.com