Ridpath Salad, from the mid-20th century

Ridpath salad

Let’s examine what is the healthiest bacon on the market,  as we indulge in an outstanding 1950’s salad,  while reminiscing about the historical Davenport and Ridpath hotels, in Spokane, WA.

This Ridpath salad dates back to my early childhood days in the mid-twentieth century; then my family traveled to Spokane, from our little mountain village of East Glacier Park, MT, on such special occasions as school-clothes-shopping.  During these trips, we always stayed at the Davenport, and ate at least one of our meals at the Ridpath, where their signature salad was served, with its pickled beets, eggs, bacon, and more.

The Healthiest Bacon

Today, with our high health-consciousness, we may be reluctant to indulge in regular bacon, but fear not, for there are safer alternatives out there.  The three recommendations in choosing the best bacon are: the uncured, reduced-sodium, and center-cut options.  1

Uncured bacon has no nitrates or nitrites and generally tastes no different.  (For more on the history of curing and nitrates/nitrites, see respectively: The Best Corned Beef  and Disguised Ham .)

Reduced-sodium bacon may not appeal, for it may present a small taste adjustment, which is quickly overcome.  This change is important, as the salt used in producing bacon isn’t the high quality pink salt-Himalayan and Real Salt, which is actually critical for optimum health.  Rather, the sodium in bacon is harmful to our bodies; thus, reduced-sodium bacon may be the best choice, if you are planning on having more than one serving (2-3 pieces)-and this only on rare occasions.

The final instruction is to look for center-cut bacon.  This is bacon that has less fat; being mostly meat; thus, it is healthier and tastes even better.  It also is easier to cook, for it doesn’t curl so readily.

To get a brand that has all the above three qualities, you may have to go to a health food store, such as New Seasons or Whole Foods, but it’s really worth it.   You will also be able to find some of these three recommendations, in various brands at your local supermarket.

Davenport Hotel  2

The Davenport Hotel, which my family stayed at during the mid-twentieth century, was built in 1914.  Louis Davenport, however, neither provided the idea or the finances for it, but because of his already strong name in the city-as a restaurant owner widely established in hospitality-he was made its overseer and first proprietor.  Rather, it was it was commissioned by the Davenport Company, a group of Spokane’s leading businessmen, who desired a large public house for boarding and entertaining their guests.

Along with engaging Davenport, this group chose Kirkland Kelsey Cutter as the architect, for it had been Kelsey who had expanded Davenport’s highly acclaimed restaurant in 1904.

Davenport and Cutter employed lavish architectural elements from Italy, France, England, Spain, and Imperial Russia, with the lobby being inspired by the Spanish Renaissance style.  Among its lush details were Irish linens from Liddell, which came over on the Titanic; all this lent to the establishment’s promoting itself as “one of America’s exceptional hotels.”

It was on the roof of this hotel that the first commercially licensed radio station in Spokane was set up in 1922.  KHQ featured Harry “Bing” Crosby, a drop-out from Spokane’s Gonzaga University, who later became world famous for his singing.

Having sold the hotel in 1945, Davenport died in his suite in 1951.  It was shortly after this that my family first began staying here.  My brother Paul, two years my junior, can recall being taken in the arms of the bellhops around the lobby to gaze into the large fish tanks.  I remember the beauty of this majestic room, as well as the scurrying about of those attending to us.

The Davenport was closed in 1985; it was re-established, after a $38 million dollar renovation, by local entrepreneurs Walt and Karen Worthy, in 2002.

Ridpath Hotel  3

While we stayed at the Davenport in the 1950’s, we always ate at least one dinner at the Ridpath Hotel, which doesn’t exist anymore as a hotel, but rather is the Ridpath Club Apartments, a renovated, low-income, apartment complex, since 2017.

This grand hotel, the Ridpath, was known as Spokane’s longest, continuously run hotel, with its original building, built in 1900 and destroyed by fire in 1950.  Being promptly rebuilt, the doors of the second iteration of the Ridpath closed in 2008, a half a century later; thus, its continuous existence covered 108 years.

The original Ridpath Hotel, established by Colonel William Ridpath, suffered its first fire in 1902, but was subsequently restored.  The other fire, in 1950, totally destroyed this 5-story building.   It was 1952, the year of my birth, that San Francisco architect Ned Hyman Abrams completed the design of this second rendition, a twelve story building, with the architectural style of modernism.  It was during this decade that my memories of this establishment were formed.

History Translated into Personal Experience

The memory of their famous Ridpath salad is vivid to me, as is Caesar salad at this hotel (for history of the latter’s origin, see Creative Caesar Salads).  For Caesars, they would coddle the egg with a Bunsen burner table side; this fascinated my young mind, as did the strong garlic, tantalizing my tongue beyond imagination.

Food holds a power over our souls; we look for the good in this.  Tastes can invoke recollections of the past in our hearts; certain recipes call forth experiences from our childhood, as well as strengths and weaknesses found in our present existence.  We watch these, as they surface in our minds, tending to these impressions with care-allowing positives in and rejecting negatives.  This ordering of our live’s palates always produces good fruit in us.

References:

  1. https://www.self.com/story/weekend-approved-bacon and https://www.healthline.com/health/cured-vs-uncured-bacon
  2. https://en.wikipedia.org/wiki/The_Davenport_Hotel_(Spokane,_Washington)
  3. https://en.wikipedia.org/wiki/Ridpath_Hotel

light olive oil good for dressings

Ridpath Salad  Yields 6-8 servings.  Total prep time: 20 min (only if preparing your own pickled beets and croutons, total time for these two items: 1 hr 10 min/  prep time: 10 min/  cooking time: 1 hr).

2-3 small fresh beets, or 1-15 oz can of pickled beets

1 c raw apple cider vinegar, if pickling your own beets

1/2 lb bacon

3 lg eggs

3 Roma tomatoes  (Organic is best.)

1-6 oz package of organic greens  (Available at Trader Joe’s for $2.29.)

croutons  (Use ready-made, or see recipe at Healthy Greens .)

1-2 garlic cloves, for optional rubbing of serving bowl

Dressing

1/4 c vinegar of your choice  (I used lavender.)

1/3 c olive oil  (See photo above, for a light olive oil from Trader’s, for $7.99/liter, that works well in dressings.)

2 med/lg cloves of garlic  (For easy prep, may substitute 1 cube frozen garlic from Trader’s.)

1/8 tsp oregano  (Organic is inexpensive at Trader’s-$1.99.)

1/8 tsp basil  (Also available at Trader’s.)

1/8 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available at Costco for $4.95 for 5 lbs.)

  1. rubbing skin off cooked beets

    If pickling your own beets, cut roots off beets, spray with vegetable spray (an effective, inexpensive spray is a combination of 97% white distilled vinegar and 3% hydrogen peroxide); let sit 3 minutes and rinse well.  Boil until tender.  Remove from hot water, cool, and rub off skin with your hand (see photo).

  2. Next, cut beets in 1/2”x1/2”x 2” slices.  Put beet slices in a small container and cover with apple cider vinegar.  Refrigerate for 24 hours.
  3. Boil eggs.  Cool, peel, and set aside.
  4. Place bacon in a large, cold frying pan.  Turn heat on to medium and brown well on one side before turning.  This method helps some with curling of bacon, as does using center-cut bacon, which is mostly meat (see photo below).
  5. center-cut bacon in cold pan

    Shake all dressing ingredients in a pint jar; set aside.

  6. Place greens in a large bowl, optionally rubbed with garlic.  Top with all other ingredients, toss with dressing, and serve.

1950s’ Lemon Bars

1950s’ lemon bars

Here I give details concerning the known history of tantalizing lemons-dating back to before Christ-as well as a time-tested receipt for lemon bars.

In the 1950s, my mother often made these great bars, using a then popular recipe probably derived from a magazine, to which I have added my touches to make them simpler, tastier, better!

There are many variations of fruit that grow on trees in the genus Citrus, and these are prone to form hybrids with each other, making it hard for scientists to work out family relationships.  Today it is believed that the common domesticated citrus fruits all derive from just three parents: the citron Citrus medica, the mandarin orange Citrus reticulate, and the pummelo Citrus maxima.  1

Lemons, so valued for their acidity-often 5% of the juice-are widely used in cooking and are highly revered in the making of beverages, pectin, medicines, and beauty products.  This fruit may have originated as a two-step hybrid, in which both steps were citron-crossed with lime.  It is proposed that the first step of this hybrid arose in the area of northwest India and Pakistan, while the second took place in the Middle East, where the citron, crossed with lime, was crossed additionally with pummelo.  2

In Food in History, Reay Tannahill postulates that people may have been eating lemons and limes as early as 2300 BC, when the cities of Harappa and Mohenjo-Dato, of the great Indus civilizations, were at their peak.  3

Around 100 AD lemons arrived in the Mediterranean via Arab traders; by 400 they were planted in orchards in Moorish Spain.  Presently they are mainly cultivated in subtropical regions, with many varieties of true lemon, as well as a couple of further hybrids, such as the Ponderosa and Meyer lemons; the Ponderosa is large and coarse, probably a lemon-citron cross.  The Meyer, probably a cross between the lemon and either orange or mandarin, however, is thin-skinned, with less acid, and a distinctive flavor due in part to a thyme note (from thymol); this later came to California in the early 20th century.  4

“Curing” promotes longer shelf life of lemons.  Being picked green, they are held in controlled conditions for several weeks, allowing their green skins to yellow, thin, and develop a waxy surface; curing also promotes enlargement of the juice vesicles.  5

Epicures appreciate the preserved lemons of northern Africa as a condiment; they are made by cutting and salting lemons and letting them ferment for several weeks.  (Up to a month may be required, as suggested in the great recipe at https://nourishedkitchen.com/morrocan-preserved-lemons/.)  This process allows for the growth of bacteria and yeasts, which softens the rind and changes the aroma from bright and sharp to rich and rounded.  6

Often attempts are made to shorten the steps with many in-depth cooking procedures today.  Such has occurred with these preserved lemons-for example they are frozen and thawed to speed salt penetration, then salted for a few hours or days.  This will bring some of the needed chemical changes as the oil glands are disrupted and their contents are mixed with other substances, but without fermentation, full flavor development will not occur.  7

In On Food and Cooking, Harold McGee writes that lemon comes via Arabic from a Persian word, reflecting the route these Asian fruits took as they made their way to the West.  8

Enjoy the explosion of great flavor in this proven lemon bar recipe!

References:

  1. Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), p. 373.
  2. Ibid., p. 377.
  3. Reay Tannahill, Food in History (New York: Three River Press, 1973, 1988), pp. 38, 39.
  4. Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), p. 377.
  5. Ibid.
  6. Ibid. and https://nourishedkitchen.com/morrocan-preserved-lemons/
  7. Ibid.
  8. Ibid.

finished product

1950s’ Lemon Bars  Yields: 16 small bars.  Total prep time: 55 min/  active prep time: 20 min/  inactive prep time: 10 min/ baking time: 25 min.  (There was a note on Mom’s recipe to add more lemon to this original 20th century recipe; thus, I increased both the lemon juice and flour to 3 tbsp each.)

1 c plus 3 tbsp unbleached white flour  (Bob’s Red Mill organic is high quality.)

1/2 c butter, softened

1/4 c powdered sugar  (Organic is best; available at Trader Joe’s.)

2 lg eggs

1 c sugar  (Coconut sugar is ideal, in place of the white; may also use turbinado, raw cane sugar.)

Zest of 2 small lemons  (Organic is very important, in order to avoid the taste of pesticides; available inexpensively at Trader’s.)

3 tbsp lemon juice, fresh squeezed

1/2 tsp of salt  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available at Costco.)

1/2 tsp baking powder

  1. golden crust

    Preheat oven to 350 degrees.

  2. Spray lemons with a safe, effective, inexpensive produce spray (combine 97% white distilled vinegar with 3% hydrogen peroxide).  Let sit for 3 minutes and rinse well.
  3. With a fork in a medium bowl, blend 1 c flour, butter, and 1/4 c powdered sugar, until mealy like a pie crust.  Pat mixture firmly into an ungreased 8” x 8” pan and bake for 15 minutes, or until golden brown (see above photo).  Cool on wire rack for 10 minutes.
  4. frothy filling mixture

    Meanwhile zest lemons, then juice them.

  5. Slightly beat the eggs in a bowl with an electric mixer; blend in your choice of 1 c white, coconut, or turbindo sugar.  (For info on coconut and cane sugars, see Zucchini Bread-2017/07/24-and Pear Pie-2016/10/31-respectively.)
  6. Mix in remaining 3 tbsp flour, salt, and baking powder; add lemon zest and juice, beating until frothy (see photo above).  Set aside.
  7. bars at end of baking

    Spread lemon mixture evenly on top of slightly cooled crust.  Return to oven and bake for 25 minutes more, or until golden brown.  Note: this will firm up more with cooling.  See photo.

  8. Dust with powdered sugar and cut into 16 pieces, while bars are warm.  Refrigerate leftovers.

Holiday Dips

cottage cheese/apricot/green onion dip

Let healthy, creative dips enhance your holiday entertaining; two of my favorites are made in just minutes, using protein-rich cottage cheese for a base.  One, which only adds salsa, dates back to my profound, childhood experience at a restaurant in Tucson, Arizona (see “About”).  The other was inspired by my recent need for additional potassium in my diet; thus, dried apricots, rich in this element, and green onions make another pleasing combination for this dairy product.

When I lived in Switzerland briefly in the 1970’s, I was captivated by their cottage cheese, which to my amazement was without the coagulated lumps that we are used to in the U.S.  Their smooth, thick, creamy substance was more like our cream cheese, though not as stiff.  These soft, uniform curds were excellent with muesli, fruits, raw vegetables, crackers, breads, and more.  (Some European cottage cheese is dry and salty, not so with my rhapsodic Swiss cottage cheese.)

In trying to learn more about this blessing from Europe, I discovered a good source for making one’s own; this site provides a recipe that produces either the creamy smooth or dry salty versions, simply by adjusting the heating time.  Access this incredible treat, which can’t be found in any U.S. grocery store, at: https://cheese.wonderhowto.com/how-to/make-your-own-cottage-cheese-european-way-352742/

Different textured and flavored cheeses are produced by variations in the temperature the milk is heated to, the diverse procedures of draining and pressing the resultant curds, and aging.  For instance, soft, semi-soft, semi-hard, and hard cheeses are often categorized according to their moisture content, which is determined by whether they are pressed or not, and if so, the pressure with which the cheese is packed in molds, as well as upon aging.

“Fresh cheeses” are the most simple of all, in which milk is curdled and drained, with little other processing.  Among these “acid-set cheeses”, cottage cheese, cream cheese, fromage blanc, and curd cheese (also known as quark) are not pressed; when fresh cheese is pressed, it becomes the malleable, solid pot cheese; even further pressing makes a drier, more crumbly farmer’s cheese, paneer, and goat’s milk chevre, for instance.  All are easy to spread, velvety, and mild-flavored.

The unpressed quark/curd cheese is common in the German-speaking countries and those of northern Europe, the Netherlands, Hungary, Belgium, Albania, Israel, Romania, as well as with the Slavic peoples.  It is also found in some parts of the United States and Canada.

Quark is usually synonymous with cottage cheese in Eastern Europe, though these differ in America and Germany, where cottage cheese has lumps (the flavor of German cottage cheese is much more sour than ours).  Curd cheese or quark is similar to French fromage blanc, Indian paneer, Spanish queso blanco, as well as the yogurt cheeses of south and central Asia and parts of the Arab world.

These (fresh) acid-set cheeses are coagulated milk, which has been soured naturally, or by the addition of lactic acid bacteria; this in turn is heated to a 20-27 degrees C, or until the desired curdling is met; then, the curds are drained, but not pressed, such as in the link above.

In America, quark, which is always smooth, differs from our cottage cheese, which has curdled chunks in it.  These lumps are large in the low-acid variant, which uses rennet in coagulating the milk, or small in the high-acid form, without any rennet. In Germany, Sauermilchkase (sour milk cheese) applies to ripened (aged) acid-set cheeses only, not to fresh ones-such as their cottage cheese, which is called Huttenkase.

The world of cheese is a complex one:  I have vivid memories of this smooth European cottage cheese, from my time in the German-speaking part of Switzerland, which has left me with a love for this dairy product.  To this day I frequently employ its American version in my diet.  Enjoy these quick dips!

References:

https://www.thespruce.com/what-is-pot-cheese-591193

https://en.wikipedia.org/wiki/Quark_(dairy_product)

https://en.wikipedia.org/wiki/Cottage_cheese

https://en.wikipedia.org/wiki/Sour_milk_cheese

https://en.wikipedia.org/wiki/Types_of_cheese#Fresh.2C_whey.2C_and_stretched_curd_cheeses

https://cheese.wonderhowto.com/how-to/make-your-own-cottage-cheese-european-way-352742/

Salsa and Cottage Cheese Dip  Yields: about 1 1/2 pint.  Total prep time: 5 min.

1 pint cottage cheese  (Whole milk is best for your health; Trader Joe’s brand is hormone and additive free.)

1/2 c salsa  (Trader’s Pineapple Salsa is superb here.)

Tortilla chips  (Que Pasa makes an organic red chip, colored with beet dye, available in nutrition center at our local Fred Meyer-Kroger-

ingredients for salsa dip

stores.)

  1. Mix cottage cheese and salsa in a bowl.
  2. Serve with chips.  (Keeps well in refrigerator.)

ingredients for apricot dip

Cottage Cheese, Apricots, and Green Onion Dip  Yields: about 1 3/4 pints.  Total prep time: 15 min.  Note: may choose to refrigerate for at least 8 hr for ideal flavor and texture.

1 pint cottage cheese

1/2 c dried apricots, minced

1 c green onion, including green part, chopped

1/2 tsp salt, or to taste  (Real Salt, pink salt, is important for optimum health; available in nutrition center at local supermarket.)

  1. Mix the above together in a bowl.
  2. Serve with a high quality cracker.  (May use immediately, but this is much better when refrigerated for at least 8 hours-the flavors not only meld, but the excess moisture in the cottage cheese is absorbed by the dried apricots, producing superb texture and taste!)

“Cuban” Holiday Rolls

holiday rolls

In the early 1980’s, when I first began catering historical foods (see Scottish Oat Scones, 2016/06/20), I was inspired by the enduring works of such renown writer/chefs as Julia Child, James Beard, Jacques Pepin, and Graham Kerr, to mention a few.  It was actually their written works, rather than those of food TV that influenced me so greatly.

My mother often sent clippings of their receipts, which were profuse in the media; this is how I got this bread recipe, which I started using, even before my own work began in 1982.

A number of these food authorities gave slightly varying directions for making Cuban bread; I don’t recall in these various versions the crucial lard or the palmetto leave, used to form the seam down the center of every authentic loaf; rather, that which I took from them is a simple bread recipe, using only 2 teaspoons each of salt and sugar plus flour, yeast, and water.

I wondered why so many of these chefs were publishing this same recipe, each utilizing specific alterations; I queried: which recipe is actually accurate?  In that period, I didn’t have the glorious bounty of facts for discovering food history, which internet provides at our fingertips today.

One chef, I don’t’ recall which one, wrote that the baking of this loaf need start in a cold oven, which I erroneously attributed to the Cuban baking process; a number of them also covered the pan with corn meal, on which a free-formed loaf was placed; hence, I employed these directions and unknowingly professed them as being national, which today I know were not genuine.  Note: you may access the real deal for Cuban bread at https://icuban.com/food/pan_cubano2.html

I learned about the legality of copyrighting recipes, when embarking on my journey as a food historian, after graduating with my Masters Degree in 1991. (My degree is in Pacific Northwest history, in which I specialized in food history, for there were no schools offering a degree in this unique subject, when I began my studies.)

Graduate school taught me the highest respect for avoiding plagiarism; thus, I sought the expertise of the leading copyright lawyer in Portland, Oregon in the early 90’s.  Dressed to the nines on a hot summer day, I stepped into one of multiple air-conditioned elevators, which took me to this qualified man’s office, with its pent-house view.  There this skilled expert patiently listened to my heart, as I fervently expressed my need for safety, in the writing and performing of my treasured work; it became apparent to me that all its colorful detail was holding him spell-bound.  Much to my relief, his directives were: ingredients in recipes may always be the same, but to be legally protected, instructions must vary.

I was exuberant, for I, like my beloved famous chefs, could take any promising receipt and produce it as my own, simply by improving on its directions, with my own culinary wisdom and historical knowledge.

My joy over this freedom was immense; there is more, however, for with his heart seemingly expanding, as was mine, the following words came out of this great lawyer’s mouth: “My services this day are free!”  God’s favor perpetually blesses our gratitude.

I don’t profess this to be Cuban bread, but rather my simple recipe for delicious holiday rolls.  Enjoy!

finished product

Holiday Rolls  Yields: 14-16 rolls or 1 loaf.  Total prep time: 2 hr & 20 min/  active prep time: 20 min/  inactive prep time: 2 hours/  baking time: 20 min.  Note: this method utilizes a food processor, producing quick, mess-free bread, the greatest!

4 cups flour  (May blend 3 cups whole wheat flour with 1 cup unbleached white flour, or better yet, grind 2 2/3 cup organic hard red spring wheat berries, to make 4 cups of fresh-ground flour.)

1 3/8-1 5/8 cups tepid water  (110-115 degrees in temperature.)

3 tsp yeast, or 1 individual packet  (Red Star Active Dry Yeast comes inexpensively in a 2-pound package at Costco; this freezes well in a sealed container for long-term use.)

2 1/4 tsp sugar

2 tsp salt  (Real Salt is important for optimum health; available in nutrition section at local supermarket.)

Coconut spray oil  (Coconut is best for quality and flavor; Pam is available in most grocery stores; our local Winco brand, however, is much cheaper.)

  1. grinding flour with Kitchen Aid attachment

    If grinding your own flour, begin to do so now (see photo).

  2. Place 1/4 cup lukewarm water-110 to 115 degrees-in a small bowl; stir in yeast and 1/4 tsp sugar.  Let sit in a warm place, until nearly double in size, about 10 minutes.  Note: frozen yeast will take somewhat longer to proof.
  3. Place flour, 2 tsp sugar, and salt in processor; blend well, stopping machine and stirring once with hard plastic spatula.
  4. When yeast is proofed, add it and 1 3/8 cup tepid water to flour mixture (with fresh-ground flour, however, only 1 1/8 cups of water is needed, as the grind is coarser).  Turn machine on and knead for 35 seconds; turn off and let dough rest for 4 minutes (see photo below of dough, after this first kneading in machine, using fresh-ground flour).  This resting period cools dough, which is essential as processing increases heat, and too much heat will kill the yeast.
  5. After pausing for 4 minutes, turn on the processor; knead dough for 35 seconds; let rest for 4 minutes.
  6. Take out and knead by hand for 5-7 minutes, or until satiny smooth.  As wet dough readily sticks to hands, rinse them as needed to facilitate easy kneading (store-bought flour is finer; therefore, it absorbs the moisture more

    dough after initial kneading in processor, using fresh-ground flour

    readily and won’t be as sticky); see photo below for dough before and after kneading by hand.  Ideally it should be firm and pliable when finished.  (Note: dough may be somewhat wet and sticky at first, but much moisture is absorbed with kneading by hand; this is especially true with fresh-ground flour.  These instructions should be foolproof, but IF needed, do the following: if dough remains quite wet and sticky, after kneading by hand for several minutes, slowly add more flour to your board as you knead; if it is too stiff to knead by hand easily, place back in processor; knead in 1 tbsp water.  If called for, repeat this step until severe stiffness is gone, it is flexible, and kneading by hand is facile, carefully resting dough so as not to overheat.  See before and after photo below.

  7. Place prepared dough in a well-oiled 13-gallon plastic bag; let rise in a warm place for 50-60 minutes, or until double; time varies depending on room temperature.  (To facilitate proofing in a cold kitchen, you may place it in a warm oven, which has been heated for 20-30 seconds only.  Be careful to only take edge off cold, as too much heat will kill the yeast.)
  8. dough before and after kneading by hand

    Spray a cookie sheet with oil.  Without punching down, form risen dough into 14-16 rolls or an oblong loaf; place on pan.  Loosely cover with a piece of plastic wrap, which has also been sprayed with oil-this keeps dough moist.

  9. Let rise until doubled, for about 50-60 minutes.  To insure oven is ready when it is time to bake, preheat it to 400 degrees, 30 minutes into rising process.  IMPORTANT NOTE: if proofing rolls in oven, be sure to remove them, before preheating.
  10. When doubled, bake rolls for 20 minutes-a loaf will take up to 30 minutes-or until bread sounds hollow when tapped on bottom.  Enjoy this excellent staff of life!

Creative Caesar Salads

creative Caesar salad topped with serungdeng kacang

When I was growing up, we lived in the small resort town of East Glacier Park, Montana, which is the east entrance to Glacier National Park; there were only 250 residents at the foot of these glorious Rocky Mountains.  Because of our town’s minuscule size, it was necessary to travel to larger cities to take care of our major shopping needs, such as school clothes every late summer.  Usually we traveled within our State, 150 miles east to Great Falls; on special occasions, we ventured as far away as Spokane, Washington.  I can still feel the thrill as we prepared, in the early morning dark, to leave on these revered journeys.

Memories of Ridpath Hotel in  Spokane, WA during  the 1950’s

During the extra special trips to Spokane, the Ridpath Hotel captivated me; we ate many dinners in its plush dining room, often partaking in their Caesar salad, which came with the pomp and flair of table-side service.  My young heart was even then preparing for my career in food history, for I was fascinated by the coddling of the egg, with the torch used for that purpose; in like manner, I rhapsodized over the delight of the powerful garlic on my tender tongue.

To this day I love Caesar salad; I share a recipe here that lives up to this enduring mental monument.  Be prepared to enjoy.

Origins of Caesar Salad

There are several accounts of how this famous dish began.  After much research, I chose to attribute its origin to the Italian chef Caesar Cardini (1896-1956), who created this American classic at his well-known restaurant in Tijuana, Mexico.  There in 1924, he was serving an unusual number of Californian visitors, escaping for the Fourth of July weekend during prohibition.  This original production was served table side, without anchovies, and included whole lettuce leaves, which were eaten by the stems, using one’s fingers.

Caesar salad enhanced with beans

Are Coddled Eggs Safe?

There are numerous opposing views on the safety of coddled eggs.  Some profess that they are not a threat: it is adequate to place the eggs in rapidly boiling water, remove the pan from the heat, and then allow the eggs to cook for 60 seconds; indeed, this technique provides the best taste.

Others propound that holding eggs at 140 degrees F (60 degrees C) for five minutes kills potential contaminants, such as salmonella; this can also be achieved instantly by heating them to 160 degrees F (71 degrees C).

Still others declare that uncooked and under-cooked eggs are not safe at all; they rigidly promote the use of either hard-boiled or pasteurized eggs; the latter are available in some grocery stores.  Note: it is important to use caution in highly susceptible populations, such as small children, pregnant women, the elderly, and those with health problems.

Two Resolutions to Problem

Here I cover this dilemma with two good solutions: my favorite version of this dressing is made with coddled eggs, which have been cooked for 60 seconds; nonetheless, for times when extra special care is needed, I provide a method of heating the prepared dressing to 160 degrees; this last procedure, however, thickens our treasured concoction quite a lot.  With both of these two options, the powerful recollected taste from my youth is maintained, which is heightened even further with strong combinations of foods in my creative Caesar salads.

References:

https://whatscookingamerica.net/CaesarSalad.htm

www.reluctantgourmet.com/caesar-salad/

www.foodandwine.com/fwx/food/we-can-thank-tijuana-and-prohibition-caesar-salad

www.ochef.com/447.htm

https://en.wikipedia.org/wiki/coddled_egg

www.safeeggs.com/blog/will-the-real-safe-caesar-salad-recipe-please-stand-up/

finished Caesar dressing (feeder tube in lid at right side)

Caesar Salad Dressing  Yields: about 1 1/2 cups.  Total prep time: 30 min.  If cooking the dressing, total prep time is 45 min.

3 fresh, free-range eggs, at room temperature  (Place in warm water for 10-15 minutes.)

2 tbsp fresh garlic

1 tbsp cider vinegar  (Raw is best; available inexpensively at Trader Joe’s.)

1 scant tbsp Dijon mustard  (Aioli Garlic Mustard from Trader’s is also excellent.)

2 small lemons, juiced

3 dashes of Tabasco

3 dashes of Worcestershire

1/4 c grated Parmesan cheese

1 anchovy, optional

3/4 tsp salt, or to taste  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available available at Costco for $4.95 for 5 lbs..)

1/2 tsp freshly ground pepper, or to taste

3/4 c olive oil  (Personally I prefer a light olive oil for flavor; Trader Joe’s brand, fruity Extra Virgin Olive Oil or Bel’Olio, from Costco, are both great.)

  1. Use room temperature eggs, by placing them in warm water for 10-15 minutes.  For health reasons, it is important that they are washed, free-range, and fresh.  I feel comfortable with coddled eggs, which makes the best dressing.  If, however,  you are sensitive to them (or storing this dressing for more than 4-5 days), take the extra precaution of cooking it as described in step 6, or better yet use pasteurized eggs, which are available in some grocery stores.
  2. coddling eggs

    For coddled eggs, bring a small pan of water to a boil over high heat; prepare an ice bath, using a bowl of cold water with ice cubes.  Place eggs in rapidly boiling water; quickly remove from heat; let them sit for 60 seconds; then, immediately transfer to the ice bath, to the stop cooking process.  Crack them on side of bowl, scooping coddled egg out of shell with a spoon, set aside (see photo).

  3. Meanwhile mince 2 tbsp of garlic: peel cloves, cut in halves; then, chop this in a food processor by repeatedly pressing pulse button; measure 2 tbsp of chopped garlic and place this back in processor.  Set aside.  (TO MAKE DRESSING BY HAND: chop the garlic with a sharp knife; mix all ingredients, except the oil, in a med/small bowl; then, beat in the oil SLOWLY, to emulsify the dressing.  May also make this in a VitaMix or blender.)
  4. Juice the lemons, set aside.
  5. Add all ingredients, except the oil, to the garlic in the processor.  Turn on machine and blend; place oil in the feeder, which is located on the top (see this feeder in above photo of finished product); thus, oil will drip in slowly for an emulsified dressing.  Adjust seasonings.  This will keep in the refrigerator for 4-5 days; for longer storage, go to the next step.  Serve on the creative salads given lastly.
  6. For cooked dressing, prepare an ice bath, using a large bowl with a smaller one inserted in center (see photo).  Prepare Caesar dressing as described in steps 2-

    cooked dressing cooling in ice bath

    5; transfer this mixture to a small, heavy-bottomed saucepan; cook dressing over low heat, stirring constantly, until this egg mixture reaches 160 degrees F (71 degrees C); immediately place in the ice bath to cool, adding more ice as needed.  Note: the dressing will thicken as it cooks. Serve on salads described below.

  7. I like to be creative with my Caesar salads; here are two suggestions for using foods that highly complement this excellent dressing.  First: mix greens, sweet onion, avocado, Parmesan cheese, and homemade croutons (2016/08/15); then, top this with serungdeng kacang, which is crispy coconut chips and peanuts sautéed with a garlic/onion puree (2017/01/09).  Second: mix greens, Parmesan cheese, homemade croutons, and beans; legumes really accentuate the flavor of this dressing!  Enjoy.

Cocoa Bread from 1920’s Portland, Oregon

Roaring twenties' cocoa bread

‘roaring twenties’ cocoa bread and fresh rosemary loaf

The spell-binding Cupid’s Book was a cookbook published twice in this city of roses in the 1920’s.  The downtown retailers enticed the brides-to-be into their shops with colorful advertisements, bountiful recipes, and good instructions on how to be a wife in these two editions.

The recipe for cocoa bread is the best of this collection.  It is a slice of heaven!  Unsweetened cocoa powder lends a flavor to this yeast loaf that makes one think of pumpernickel, with the first bite.  Hints of chocolate surface as one experiences it further.

I discovered this blessing, while I was researching at the Oregon History Center’s excellent library, during my graduate work.  1991 marked the completion of  my Master’s Degree, at which point I had exhausted every inkling to food in this archive.  My 114 page thesis, which they have on file,  closely documents the library’s details on nutrition.  It was here that I found the two romantic cook books appropriately named Cupid’s Book.

Bread is the staff of life!  It sustains one’s soul when made with love from scratch.  I grind the flour for all my bread from organic hard red spring wheat berries.  My understanding is these-of all the wheat berries-have the highest content of protein.  One serving has 7 grams of this compound, the same as an egg.

The superb quality of the freshly ground flour allows the bread to last for up to six weeks in the refrigerator.  It is, however, necessary to wrap it in paper towel to absorb the moisture, which keeps it from molding; always store the bread in an air tight storage bag.  Toasting it brings out optimum freshness.

Making bread with a food processor is quick and mess-free.  I encourage you to venture out using my technique; learning this will bless you with easy, homemade bread forever.

Be nourished by the baking and eating of this luscious loaf.!  Also recommended is my receipt for chocolate scones (see chocolate scones).

bread dough in food processor

bread dough after kneading twice in processor

Cocoa Bread  This is adapted from a recipe in Cupid’s Book (Portland, Oregon: Oregon History Center, 1921, 1925). Yields: 1 loaf.  Total prep time: 3 hr/  active prep time: 30 min/ inactive prep time: 2 hr/  baking time: 30 min.

1/4 c tepid water (Temperature should be 105-115 degrees.)

1  individual package active dry yeast  (May use 3 level tsp of Red Star Active Dry Yeast, available in a 2 lb package at Costco, which keeps well sealed in the freezer.  Yeast is best at room temperature for proofing.)

1/3 c, plus 1/4 tsp sugar  (Organic cane sugar is ideal; available at Trader Joe’s in 2 lb package, or less expensive at Costco in 10 lb package.)

2 1/2 c whole wheat flour  (Bob’s Red Mill flour is high quality.)

1 1/2 c unbleached white flour  (You may grind 2 2/3 c organic hard red spring wheat berries to make the total 4 c of flour.)

1/3 c unsweetened cocoa powder

1 1/4 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available inexpensively at Costco.)

1 1/4-1 1/2 c tepid milk, 110-115 degrees  (May use alternative milks, such as hazelnut or almond.)

3 tbsp oil  (Any kind of oil will do, for oiling the inside of a 13-gallon plastic bag.)

Spray oil  (Coconut spray oil is best.)

  1. Dissolve yeast and 1/4 tsp sugar in 1/4 cup water.  Let sit until it foams, looks creamy, and is nearly doubled in size, about 10 minutes.
  2. In an 11-c-or-larger food processor, blend well the flour, sugar, cocoa powder, and salt.
  3. dough after first kneading of 35 seconds

    Add yeast mixture and 1 1/2 c milk to flour mixture (only 1 1/4 c milk will be needed, however, if grinding your own flour, as the grind is coarser and doesn’t absorb as much liquid.)  Knead for 35 seconds, see photo.

  4. Let rest for 4 minutes; then, knead one more time for 35 seconds (see photo at top of recipe). Note: processing dough will heat it and kill the yeast if cooling isn’t allowed.
  5. dough after kneading by hand

    Take out and knead by hand for about 8 minutes, or until satiny smooth (see photo).  This process is relatively foolproof, but if dough is too wet and sticky, add flour to board to facilitate kneading; it helps to wash hands, if dough is sticking to them.  Dough should be firm, elastic, and smooth to the touch after kneading.  If, however, it is too stiff to knead easily, place in machine, and knead in 1 tbsp water.  Repeat this last step, if needed, until severe stiffness is gone, it is flexible, and kneading by hand is facile, carefully resting dough as not to overheat.  It should be firm and satiny smooth when finished kneading by hand.

  6. Place in a 13-gallon plastic bag, in which several  tbsp of oil are evenly distributed. Let rise in a warm place for 60 minutes, or until double.  (Only if you’re grinding your own flour, punch dough down and allow to rise an additional 30 minutes. for lighter bread with coarser freshly ground flour.)
  7. Punch down and form into a loaf.  Place in a bread pan sprayed with oil; loosely drape a piece of plastic wrap also sprayed with oil over loaf.
  8. Let rise 50-60 minutes, or until double.
  9. Important: 30 minutes into the last rising process preheat oven to 400 degrees; this insures oven is ready when bread has fully risen.
  10. Remove plastic wrap when loaf is double.  Bake for 27-30 minutes, or until loaf sounds hollow when tapped on the bottom.
  11. Cool on rack.  Enjoy!