Visit What's Cooking at their New Home

Holiday Magic is in the air!

Come visit What's Cooking at their new home, for delicious holiday ideas.

You can also find us on Facebook and Pinterest

Hope to see you there!

We're Moving

What's Cooking is moving to our new address over at 

 jamesandeverett.com/whatscooking

Come visit us there for many 
more exciting things yet to come.

Presidents Day Special: A rare peak inside the 1929 White House Cook Book

White House Cook Book from 1929 the start of the Great Depression  (click image to enlarge)

At the beginning of 1929 my Grandmother Grace was working at the Lincoln Electric Company as a secretary after completing her education at Peru State College.  Being single and earning a good income she felt she could afford herself the luxury of adding some silver to her hope chest.

Ad for Loftis Bros. & Co. (click image to enlarge)

While on a shopping spree to Omaha with some girlfriends, she purchased a chest of silver  from the Loftis Bros.& Co. at a jewelry store and received this White House cook book as a gift.  It was passed to me while clearing out my parents house.

Handsome First Lady Lou Henry (click to enlarge)

From what I can find, the very first White House cookbook was published in 1887 becoming a pet project for the first lady.  The tradition has remained to this day, although I was a bit dismayed to find that Michelle Obama's version of the cookbook can be downloaded in PDF format. Anyway......Fulfilling her duty as first lady, Lou Henry Hoover worked with her publisher at the Saalfield Publishing Company to create her edition. This 605 page book contains a wealth of information including chapters covering biscuits and bread, cakes and cookies, canning, eggs, icings, health suggestions, cures for illness, measures and weights, sauces, menu ideas, toilet recipes and ideas, as well as the management of a state dinner at the White House.  Many of the recipes are adjusted to serve from 2 to 1,000 people.

 

I especially enjoy the Prize Recipe for curing hams and bacon that begins, "For each hundred pounds...."

(click on image to enlarge)

As Lou Henry describes, "Without exception, the finest puff paste I have ever seen."

(click on image to enlarge)

Proper seating and etiquette for state occasions,  something we all should know.

(click image to enlarge)

Page 512 offers menu suggestions for 12, 24, or 1000 covers.

(click image to enlarge)

Page 530 describes cures for Growing Pains and Diphtheria.

(click to enlarge)

If you happen to stumble across one of these rare cookbooks,  take a moment to look through it.  I think you will find it to be a very interesting slice of  American history.

Happy Presidents Day

Let's Runza

A soft pillow of bread filled with cabbage, onion, and ground beef  (click image to enlarge)

In Argentina it is called an Empanada, in Poland a Pierogi, the Cornish call it a Pasty, while the Australians refer to it as a Meat Pie.  Originating in Russia in the 1800's the Pirozhki spread to Germany  and become the Bierock.  This sandwich was primarily used as a field workers lunch.  Introduced to the United States by the Volga Germans this popular sandwich is now commonly found in the Dakotas, Michigan, Wisconsin, Minnesota, Illinois, Kansas and Nebraska.  The name "Runza" appears to have been given to this  delight in 1949 by Sally Everett and her brother Alex Brening who opened a restaurant in Lincoln Nebraska named the same. But enough of the history...........Let's Runza!

A soft dough forms the bun like pocket for the Runza

 I start by making a soft bread dough.  You can use any recipe you like,  however here is one that works quite well. 

Dough:

• 6-3/4 cups all-purpose flour, divided
• 3/4 cup sugar
• 3 (.25 ounce) packages active dry yeast
• 1-1/2 teaspoons salt1 cup and 2 tablespoons milk
• 3/4 cup water
• 3/4 cup shortening
• 3 eggs 

In a large mixing bowl, place 1-3/4 cups flour, sugar, yeast and salt. Heat milk, water and shortening to 120 degrees F-130 degrees F. Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, about 6-8 minutes Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.

Cabbage, onion and ground meat create the tasty filling for this treat

Filling: 

• 1 pound ground beef
• 1 pound hot pork sausage 
• 2 medium onions, chopped 
• 1 small head of cabbage chopped
• 2 teaspoons salt 
• 1 teaspoon pepper
• 2 teaspoons caraway seed

Brown meat in large skillet and crumble.  Shred cabbage and onions in a food processor or finely chop. Add oil to a separate large pan and cook cabbage onion mixture stirring ofter until mixture is translucent adding salt, pepper, and caraway toward the end of the cooking.  Mix in browned meat and remove from heat and allow to cool to room temperature. 

Egg wash and a sprinkle of sea salt and caraway seed complete this delight

To form the Runzas I punch down the dough and divide into 20 equal parts.  Working on a lightly floured board I roll each piece of dough into about a 6" circle.  Using the back of a teaspoon I a spread a small amount of spicy brown mustard in the center of the rolled dough.  Using an ice cream scoop I place 3 - 4 ounces of the filling in the center of the dough and draw the edges up and pinch closed.  Using kitchen scissors I cut off the excess dough and position the bun on a parchment lined baking sheet, cut side down.  I place the formed Runzas in a warm location. Cover and allow to rise for about 30 minutes.  At the end of the second rise I brush with an egg wash and sprinkle with sea salt and caraway seed. Bake in a moderate oven at 350 degrees F for 12 - 15 minutes or until golden brown. 

Runzas fresh out of the oven

 Your ready to Runza!

Mambo Voodoo Chili Powder

This peppers melange offers an incredibly deep, well rounded heat (click image to enlarge)

I am not afraid of flavor.  I enjoy food that is bold and rich in taste.  I also enjoy some heat in my dish. Of course I stock all the usual kitchen spices including various types of chili powders, cayenne pepper, cajun and creole spices, chinese red pepper, and an assortment of other heat related sauces and powders, but nothing kicks it up a notch like this crazy mixture of assorted peppers.

I begin in the fall collecting peppers of every kind. Habanero, serrano, thai hot, cayenne, red chili, cherry red, hungarian wax, jalapeno, anaheim, paprika red, italian cherry, ancho, and whatever else I can get my hands on.  Just a few of each will yield a lot of chili powder. For drying I use some of my bamboo steamer baskets, placing the peppers in single layers with space around them for air to circulate.  These baskets work great as the bamboo allows the moisture to escape and they stack up to save space.  I let the peppers dry for about 4 months to make sure all moisture is gone.

Dried pepper ready to grind into Mambo Voodoo Chili Powder

I begin by putting on some latex gloves, this is most important.  I get my gloves at Rite Aid.  I like the fit and the feel of the medical glove for my projects, the bulk boxes are cost effective and they come in different sizes because really, one size does not fit all.  I trim all the stems off of the peppers with a sharp knife, being sure to discard peppers that show any sign of mold or mildew.  There are always a few that do not seem to dry properly.  Toss them and move on.  I use my small cuisinart food processor to grind the dried peppers into powder.  Working in batches, I fill the bowl about half full of peppers, seeds and all and grind, grind, grind. For storage, I remove labels from empty spice jars I save.  The Container Store also offers an impressive selection of jars in different sizes and shapes which can also make great gifts.

Peppers drying in bamboo steamer basket (click image to enlarge)

Cutting Board Appreciation Day

Tired overworked wooden kitchen tools much in need of a day off. (click image to enlarge)

Cutting boards, wooden bowls, and spoons are some of the first items we reach for in the kitchen. Sliced, cut, scraped, stabbed, and pounded they are also some of the most abused hardest working members of the utensil family.  Standing in jars on counters or slid in drawers, these beaten items scream for a little attention.  As I was getting my second cup of coffee this morning, I heard the voices of the wood speaking to me and realized I had not given any care to these battered friends since before the heavy lifting of the holiday season. So I have declared today to be Cutting Board and Wooden Utensil Appreciation Day and am going to give these kitchen employees a much needed and deserved 2 day pass to the wood spa........

Spa Day (click image to enlarge)

Body Scrub:

The first step at the wood spa is a thorough scrubbing of all items. I work over all surfaces with dish soap and warm water using a scotch-brite pad or a dobie cleaning pad.  For this process I use one sink to hold the warm soapy water, and the other to do the scouring in as I do not want to get the wood to wet by soaking. Scrub the services evenly including the edges and ends of items such as spoons.  Rinse completely.  Be sure to give equal treatment to both sides of the cutting boards in order to prevent warping.

Chemical Peel:

The second step is to mix a solution of bleach and water, I use a 1:1 ratio.   Latex or rubber gloves should be used in order to prevent burning your hands with the solution.  Working in the same manner as in the a fore mentioned body scrub, I place the bleach water in one sink and scrub in the other.  It is important to work the entire surface evenly using the scrubbing pad. The bleach will actually remove a very thin layer taking with it the small frayed ends created by cut marks from knives.  This process also sanitizes the wood in preparation for the next process.  Rinse thoroughly making sure to completely remove all bleach water residue.  Dry the items and place on a drying mat or towel.  Stand the boards on their edge so that both sides are exposed to the air.

Deep Relaxation:

The third step is to let the wood dry.  I allow 8-10 hours for drying time rotating the items halfway through to achieve an even drying.  It is very important that all moisture has had ample time leave the wood in order for the oils to be able to soak in.  If the wood is not allowed to dry completely, the remaining moisture in the wood will push its way out taking the newly applied oil with it.

Butcher Block Oil purchased at a woodworking supply store. (click image to enlarge)

Oil Massage:

The final step is to  apply a butcher block oil to the wood.  Do not use vegetable, corn, or olive oils as they can become rancid.  I like General Finishes Butcher Block Oil which I get at a woodworkers supply store like Rockler, and have found it to be about half the price of similar products offered in gourmet kitchen stores or Bed Bath and Beyond. Using a small soft cloth or folded paper towel apply a generous coat of oil rubbing in the same direction as the grain of the wood.  Be sure to coat all surfaces and edges.  I let the wood absorb the product for about 15 - 20 minutes.  The oil will absorb into the wood in some areas faster than other, use the cloth to move excess oil from the wet areas to those that absorbed quicker. Let stand for another 10 minutes and wipe off the excess product with a dry cloth or paper towel.  Allow the wood to dry for at least 12 hours before turning over to do the other side giving the product time to completely soak into the wood and cure.  Repeat this  process for the other side.  Be sure to work on a flat surface and oil all surfaces as this will help to prevent warping. I use chopsticks to dry my spoons on exposing all sides to the air. If a board has been badly neglected it may require a second treatment of oil.  Again make sure to allow adequate drying time.

A 120 year old wooden bowl well maintained and ready to use (click image to enlarge)

It is hard to beat the beauty and functionality of wooden kitchen items.  Keeping your cutting boards and utensils cleaned and oiled helps to reduce the risk of spreading bacteria and mildew, makes clean up a bit easier, and dramatically extends their life.

Nourished and Refreshed back to serve  (click image in enlarge)

  

Tacos de Carnitas

Tacos de Carnitas  (click photo to enlarge)

Left over pork shoulder roast was the inspiration and motivation for tonight's dinner. Tacos de Carnitas! served with a black bean and cilantro lime rice accompanied by an icy cold Cerveza por favor.