Leg of Lamb from The Wonderful World of Cooking

The cookbook by Edward Heth, called this "Sugar Lamb".  Well I have never seen a recipe with sugar used to roast a leg of lamb before.  Instantly I knew this was the next recipe out of the 50's era to try.  Lamb being a bit pricey these days, well for that matter what isn't, I tried this with beef as well.  I can not give you any straight forward measurements on this one.  The size of your roast will determine that, but the ingredients and steps are as follows.

Salt & Pepper
Prepared Mustard
Brown Sugar
Strong Coffee

First score the leg with a sharp knife making a cross hatch pattern.  Then rub in salt and pepper.  Work it in good and if possible use coarse salt and fresh ground pepper.  Second coat the whole leg with mustard.  I used coarse stone ground mustard and again worked it into all the knocks and crannies.  Third cover the mustard coating with brown sugar.  I used about 3 cups on this 8lb leg of lamb.  Place it in a deep roasting pan.  Pour 4 cups of strong coffee into the bottom of the pan.  I roasted this for four hours at 350 degrees to reach a rare state.  I basted often during this process and the results could not be ignored.  This was a unusual way to cook a lamb for me, but possibly the best I have had.  In the picture you can see all those juices in the bottom of the pan, well let me tell you that is some great gravy material.

The Wonderful World of Cooking School Teacher Pie

School Teacher Pie from “The Wonderful World of Cooking” by Edward Harris Heth

This pie was named by the students of Miss Schneider. Each spring, she brought her class several of these pies to enjoy at recess.  Over the forty years Miss Schneider taught, this luscious confection became known as “school teacher pie”.  (I just call it Crème Brule Pie because that’s what it is!)

I choose this from Heath’s book because of the unusual nature of this recipe.  While simple, it was a bit time consuming, but let me tell you well worth the effort!  I also found that the story of Miss Schneider and her children evoked fond memories of a certain elementary teacher of my own - Mrs. Robinson.  The innocence of youth……enjoy

Pie Crust

1 stick of softened real butter.  My first attempt was with a butter substitute and well not so good.

1 cup flour

¼ teaspoon salt

1 tablespoon sugar

2 tablespoons milk

Mix the butter, flour, salt, sugar and milk together.  Work it till a dough forms and then press it into a simple pie plate.  A deep dish will not work.  Blind bake *  for about 25 minutes at 350 degrees.

Berry Filling

12 large strawberries hulled and halved

1/3 cup brown sugar

Toss the berries in the brown sugar and let stand for 30 minutes.  The book suggests adding kirsch, but I used amoretto which gave a nice subtle lift. 

Custard Cream

1 pint of heavy whipping cream

¼  teaspoon salt

¼ cup sugar

6 beaten egg yolks

Scald the cream in a double broiler.  To the scalded cream add egg yolks in a thin ribbon mixing continuously.  Cook gently and with a watchful eye till it thickens to custard.  Take of the heat and let stand for about 30 minutes. 

Now drain the berries and layer them into the baked, but now cool pie shell.  Pour over them the cooling custard cream and chill the whole pie for several hours.  Just before serving, sprinkle sugar across the top in an even layer and brown it in the broiler about 5 minutes.  Remove and let stand another 5 minutes and serve.  I recommend making this early in the morning, but TRUST ME this, is so worth the effort!

I would love to hear from you if you try this recipe!

The Wonderful World of Cooking Cream of Asparagus Soup

Cream of Asparagus Soup from “The Wonderful World of Cooking” by Edward Harris Heth

Funny how we go through life and things will change.  As a child I hated asparagus and for years I would not even consider the nasty looking stuff. But about three years ago I relented and tasted a piece of grilled asparagus.  Well let me tell you.. it was a tasty treat! Since then, I have explored various ways of using asparagus and when I saw this recipe in Mr. Heth’s book, I just had to try  it, and to my delight it was delicious!

Just one more reminder that if we allow for growth in life, we can discover joy in unexpected places.

Cream of Asparagus Soup

1 pound of fresh asparagus

1 quart chicken stock

¼ cup shredded spinach leaves

4 fresh tarragon leaves

1 stalk of parsley minced

1/8 teaspoon ground coriander

4 scallions (I used a 1/3 cup minced red onion instead)

2 tablespoons butter

1 tablespoon flour

1 cup light cream

1 egg yolk

Rinse and dry the asparagus and then snip the tops off about two inches long.  Then trim the very bottom off the remaining stalk.  Steam the tips for about 8 minutes and then set aside to cool.

Place the next five ingredients in a stock pot along with the asparagus stems.  Bring to a boil.  Reduce the heat and simmer about 25 minutes.

Fry the scallions (or onions) in the butter until just browned, then stir in flour.  Add this to the stock pot stirring it in well.

Simmer for another ten minutes and then, using a emersion wand, puree till smooth. 

Cream the egg yolk and light cream together and blend into the pureed stock in a thin ribbon.  Heat gently, but do not allow it to boil.  Now add the steamed tips. 

Goldenrod Eggs "The Wonderful World of Cooking

Goldenrod Eggs From “The Wonderful World of Cooking” by Edward Harris Heth. When I started out on this adventure to re-create recipes from Heth’s cookbook, I was certain there would be challenges.  What has amazed me is how much I‘ve learned about cooking, American culture and even a little about myself. I chose this recipe for two reasons: first I love breakfast but rarely prepare it and second, this looked easy to do …. and it was.  It was so simple that I doubted it would taste good but those doubts vanished when the first fork passed my lips and delivered a rich creamy texture with an eggy goodness that had me licking my plate!

2 tablespoons real butter

1 tablespoon flour

¾ cup half & half

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons grated Swiss - almost any cheese will work and is the best way to make subtle variations on this dish. 

4 hard boiled eggs separated with the whites chopped small

4 slices of smoked ham

4 slices good bread toasted.

Melt the butter in a pan adding the flour when butter begins to bubble.  To the butter and flour mixture add the cream and heat gently until it thickens.  Now add salt, pepper and cheese; stirring until the cheese completely melts.  Mix in the egg whites and cook till heated.  Place a slice of warm ham on a slice of toast and spoon the egg white mixture over it.  Over the egg white sauce, grate one egg yolk for each piece. Enjoy!

The Wonderful World of Cooking: A journey of food

I love cookbooks.  Others read romance novels or maybe Stephen King, but for me cookbooks.  This little gem came to me as a birthday present from my sister Kendra.  Written in the 1950's "The Wonderful World of Cooking" is a well woven tale of life, simpler times and good food.  While reading the stories told by the Ed Heath, I thought often of the popular movie "Julie & Julia".  So I have decided to do my own version.  For the next few months I will recreate the recipes shared by Ed Heath in his marvelous book "The Wonderful World of Cooking".

Praline Pecan Brownies: I Cheated

I cheated when it came to making these scrumptious bites.  I started with a good quality box mix for the brownies.  Once cool I cut them and dressed them up with caramel sauce, cinnamon sauce and bourbon praline pecans.  What can I say but, WOW were these good.

Corn Griddle Cakes: It's a Southern Thing

I love a challenge! So when a customer of Chappy's Deli asked for Corn Cakes as the appetizer for their dinner party, I got fired up.
"Why, you may ask?" The answer is simple, I am a Yankee.  Never had them or made them, till now. I search for a base recipe I like and then tweak it to reflect me.  These little morsels turned out to be a smashing success.

In one bowl combine the following:
1 cup stone ground plain cornmeal
1/2 cup all purpose flour
3/4 teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper

In another bowl combine the following:
1 cup buttermilk
1 large egg
1/4 stick melted butter
1/4 cup minced red onion
1/4 cup minced frozen corn
1/4 cup minced roasted red pepper
1 clove of garlic minced
2 tablespoons chopped cilantro or parsley
1 cup fine shred Parmesan cheese

Add in dry ingredients till just mixed.  Drop spoon fulls of batter onto a medium high pan with butter.
Serve with salsa and sour cream or any number of other ideas.  Enjoy!

Slow Roasted Beef with Horseradish Aioli on a Onion Encrusted French Baguette

This amazing sandwich made a brief run on Chappy's Deli's gourmet menu.  We wanted something with wide appeal, but real eye popping appearance.  Our French Dip sandwich from the deli menu is a popular sandwich that is easy, simple and a great candidate for a makeover. With two easy to execute twist this was what we got.  Chappy's Deli has a good french roll, but when we added French's Onions to it " Shazam"! Now time for a little taste infusion and that came in the form of horseradish aioli.  Finish with traditional Swiss cheese and you have a gourmet delight.  Just another piece of Chappy's Deli Sandwich Art.

Chappy's Deli, Me and our Art

I am a lucky man!  What I do for a living is make ART.  Yes, with food.  The pleasure I get from seeing people smile and make outrageous noises over my food is priceless.  Every day I have the honor of working for Chappy's Deli as the resident "Deli Chef".  A role that has allowed me to influence the menu in a variety of ways.  The most obvious being sandwiches.

Sandwiches are the easiest of creations.  With an almost endless array of breads, meats, cheeses and toppings there could be no better canvas to make art with.

Take this gorgeous beauty pictured here in this post for example.  One of our first test products for a pretzel roll to come out of the Chappy's Deli test kitchen.  We take great pride in what we do, so I want to share with you the "art" we have created over 20 years.

Bubble and Squeak

Many of my friends will tell you, that I have a bit of an obsession with all things British.  Even the food!  I know they get a lot of bad press on the subject, but I love it.  My inspiration as a chef comes from two of England's most celebrated cooks Clarissa Dickson Wright and Jennifer Paterson.  I love these "Two Fat Ladies" something fierce.  So it should come as no surprise that bubble and squeak is a standard in my house.

3 cups chopped cold cooked potatoes
1 onion minced ( red is best if you asked me)
11/2 cups blanched chopped cabbage ( I have also used leek greens)
salt and pepper to taste
paprika to dust the finale product

Cooking in lard does make a huge difference and remember to keep pressing it down.