Two Fat Ladies

Jennifer Patterson hands down is my single greatest inspiration in life!  Crazy you say, but hear my story first.  Jennifer was in her 70's when fate plucked her from obscurity and a star was born.  For me that translated into the old saying "it is never to late".  She did not compromise her opinions or beliefs.  Jennifer did not bow to the politically correct.  In everything she did her passion showed and I fell in love.  She has long left us, but ever does she live in my heart and in the art I make with food!

Pork Belly Benedict

Eggs Benedict is hands down one of my favorite breakfast dishes!  The rich lemon butter Holandaise teasing the tastebuds. That warm yellow of the yolk married with salty ham all on a toasted English Muffin. Heaven, right?  Well, imagine this culinary wonder kicked up into a whole new level.  

No way,  guess again!  Pork Belly instead of bacon and a little fresh spinach will cause you to utter sounds of pure joy

Butternut Ravioli Salad

A test product I am working on at Chappy's Deli.  Butternut Ravioli on a bed of greens accented with a house dressing.  A gastronomical delight!  

Jamaican Jerk Chicken

Sandwiches are a BIG part of my life.  Working for Chappy's Deli as I do, I am always looking for some great new innovation.  Chicken marinated in fresh ginger, cinnamon, nutmeg, allspice and crushed pineapple really wakes up the taste buds.  The secret that transforms this from good to wow is in the cooking.  Slow and low on the grill or in the oven renders a moist and tender treat!

Breakfast Delight

Breakfast has so much opportunity for bold innovations.  Fresh sautéed grape tomatoes, spinach, onions, garlic and a bit of basil come to life in this egg white sandwich.  The nuance that makes you go "yes" with delight is the crispy Parmesan cheese exterior of the bread!

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!