Anson Mills 2.0

You may remember I'm a fan of Anson Mills' products (they sell grits, flour, etc. from heirloom grains). So when I got an e-mail from them that they'd redesigned their website, I thought I should share the news with you all. If you need some cooking/baking ingredients, definitely head on over to AnsonMills.com to do some shopping.

Cast Iron Cult? Count Us In!

I know that Jason has written several odes to cast iron cookware, but I thought I'd add one as well. I've been researching easier ways to clean cast iron. Obviously I know not to put it in the dishwasher or scrub it with soap, but I've had trouble getting residual fat off a particular piece I have and needed some tips.

You see, I bought this fabulous two-sided, two-burner cast iron griddle at World Market a couple of years ago. I love it, but the ridged side is terribly hard to clean. And after grilling a few ribeyes on it yesterday, I was faced with this familiar problem again.

In checking out some tips online, I came across this article. In addition to cleaning advice, the writer included this observation:

"No kitchen instrument or style of cookware has quite the same vocal, enthusiastic community as cast iron. They write books about cast iron. They write love letters to cast iron. They sing the praises of the metal with a religious fervor, and they want to convert you ... After a week of talking to cast iron users and visiting their online communities, I'm convinced there must be some positive correlation between cooking with cast iron and becoming wholesome and kind."

The emphasis of that last sentence is mine. But I really loved the whole paragraph. It rings very true--at least based on conversations I've had with other cooks.

But back to cleaning this danged griddle. I did find some helpful information in the above-mentioned post. And also in this Real Simple article. As it turns out, salt is very useful in cast iron cleaning. (Seems like I've heard that somewhere before.) Anyway ... I tried it, and it did make scrubbing it (with my plastic-bristled brush, of course) a lot easier.

The Quotable Conrad

Recently, I bought a 1961 paperback copy of an Italian cookbook (for only 75¢!). Inside I found this quote from Joseph Conrad, author of "Heart of Darkness" and "Lord Jim":

"The intention of every other piece of prose may be discussed and even mistrusted, but the purpose of a cookery book is one and unmistakable. Its object can conceivably be no other than to increase the happiness of mankind."

Amen.

Chicken penne soup for a snowy night

It's a cold, icy afternoon with sleet pelting the windows. We're waiting for the first real snowfall of the year to descend on the North Carolina Piedmont tonight. So while we wait for this much-anticipated snow, we're making chicken soup.

Making homemade soup is so much better for you than canned soup because it doesn't have any preservatives, and you can control the sodium. Plus, it's inexpensive when you use leftovers from your fridge.

First, make your our own chicken stock. (We used leftover rotisserie chicken.) Add the entire chicken--including bits of meat, cooked skin and bones--to a large stock pot, cover with water, and bring to a boil. Simmer for about 45 minutes. Drain off the chicken pieces and bones, and you're left with your own stock.


Chop three carrots and a couple of stalks of celery, one onion, a clove of garlic and about six small potatoes into bite-size pieces and add to the pot with a couple of bay leaves. Simmer for about 45 minutes, then add the leftover cooked chicken.

Since the rotisserie chicken didn't have much meat left, we defrosted a couple of chicken breasts from the freezer, cooked them on the stovetop, and sliced them into bite-size pieces. We also added 2 1/2 cups of penne pasta with about a tablespoon of lemon juice and salt and pepper to taste.

Simmer until the pasta and vegetables are tender. Don't forget to remove the bay leaves before you serve.


Here's hoping tonight will bring snow!

Still Rolling On ...

A couple of weeks ago, while unpacking some boxes, I came across a rolling pin. Not just any rolling pin, mind you. My great-grandmother’s rolling pin.

While I don’t know its complete provenance, I do know that my great-grandfather was very handy with woodwork (I have a washstand and a bookcase that he made) and feel pretty safe in saying he made it. There’s even a convenient groove on one side where a string can be tied to it for hanging.

I cleaned it up a little and applied some mineral oil to moisturize the wood. Although made of sturdy oak, it’s showing some wear and tear … including a square indentation where someone apparently tried to use it as a hammer.

I have a serious weakness when it comes to kitchen gadgets. I also love kitchen implements with history (like vintage cast iron), and this rolling pin combines both. Whether I’ll ever use it, I don’t know … doughs and pastries aren’t really my thing. But maybe with some guidance from Minnie Caroline (my great-grandmother), I’ll try that scraped sweet potato pie my dad remembers her making when he was growing up.

The Cure for "Cook's Block"

Since the holidays, I’ve been in something of a cooking funk. Maybe it was the gluttony of the season that did it … all I know is that for the last several weeks, few recipes have appealed to me. And even the ones that did weren’t enough to make me heed the siren call of the cook stove.

But then, last week, the February 2012 issue of Southern Living arrived. On its cover were three of my favorite words: “Classic Southern Desserts.” And inside, nestled amongst the recipes for Caramelized Banana Pudding and Tangerine Chess Pie, was Hummingbird Bundt Cake.

I love Hummingbird Cake (the original recipe, published by Southern Living in 1978, was submitted by fellow North Carolinian Mrs. L.H. Wiggins of Greensboro, N.C.), but it’s not something I’ve often had. It’s a delicacy I’ve found most frequently at church luncheons, where the best and brightest stars of the recipe box are tantalizingly displayed. This new take on Hummingbird Cake was appealing because of its simplicity; namely, being in the form of a bundt cake. (Any layer cake I’ve ever tried has been a lopsided disaster. And don’t get me started on my lack of talent with applying frosting.)

This recipe, with its simple list of ingredients, ease of preparation and quick yet delectable cream cheese glaze, will be one of my go-to recipes when an impressive yet sinfully easy dessert is called for.

And best of all, I think my case of “cook’s block” may be over.

Slow Cooker Collards?

Have any of you ever cooked collard greens in a crock pot? If so, how'd they turn out? I'm considering trying it ... but I don't want them to taste overly wilted. I think I'll give it a go. I'm still trying to create lots of prosperity for 2012!