Along with last week’s post on escalloped salmon, I discovered this elegant, easy minced cabbage in Miss Parloa’s New Cook Book, which was originally published in 1880 by Washburn-Crosby Co. Its successor General Mills reprinted this worthy account in the twentieth century. This latter company, however, is better known for publishing recipe books under the pseudonym Betty Crocker, who, unlike our illustrious 19th century writer Miss Parloa, never existed.
In 1921, before this transfer of title, Washburn-Crosby was first to use the name “Betty Crocker”. At that time they were inundated with 30,000 entries in a contest promoting Gold Medal flour; many of these participants asked questions on baking. Washburn-Crosby discerned that the replies would promote more influence if signed by a woman; thus, the inspiration for this sham, which was derived from the surname of a retired company director.1
General Mills continued in this tradition, after it was created in 1929, when it merged Washburn-Crosby with 26 other U.S. flour mills.2 This, then the world’s largest flour mill, initially portrayed this fictitious authority as a gray-haired home-maker in 1936; her image was frequently revised throughout the last century, as Betty Crocker was used as a major brand name for their various products.3
It is jarring when we learn the falsehood of long accepted traditions, like the authenticity of this established person, for truth is fundamental to our stability. We implicitly search for verity in all things, cooking included. Rejoicing occurs when a good source for teaching the basics is found, such as that required for food preparation and the execution of life present in my writings. Indeed, the trust generated here grows into a comprehensive application upon many areas of our existence.
My prayer is that we will come to rely on my receipts, preparing them with the ease with which they are intended. They may look lengthy at times, this is because I spell out shortcuts with care, for my blog is like going to cooking school. Quickly we learn my simple, creative techniques; thus, we are able to adeptly use these recipes.
This effortless minced cabbage comes with the height of freedom. Enjoy!
- James Trager, The Food Chronology (New York: Henry Holt and Company, 1995), p. 434.
- Ibid., p. 456.
- Ibid., p. 488.
1880’s Minced Cabbage Yields: 4 servings. Total prep time: 30 min/ active prep time: 10 min/ cooking time: 20 min. This is adapted from a recipe in Miss Parloa’s Miss Parloa’s New Cook Book, (Boston: Estes and Laurait, 1880), reprinted by General Mills in the 20th century.
Note: this is best when made ahead and reheated just before serving.
1 1/2 lb green cabbage
2 tbsp oil (Coconut oil is ideal for quality and flavor here; avocado oil is also good; olive oil is carcinogenic when heated to high temperatures.)
2 tbsp butter
2 tbsp flour
1 tsp salt, or to taste (Real Salt is important for optimum health; available in health section at local supermarket.)
- Chop cabbage either by hand or, more quickly, by using the slicing attachment to a food processor. If using a food processor, cut cabbage in slices that will fit in its feeder (see photo). Set aside.
- Heat oil over medium heat in a large sauté pan, in which you have placed a small piece of cabbage. When it sizzles, add rest of cabbage and stir well to evenly distribute oil; cook until vegetable is limp, stirring frequently. Meanwhile go to next step.
- Make roux in a small sauté pan: melt butter over medium heat, add flour, and stir vigorously with a wire whisk. Cook only until mixture is a light brown, about 30 seconds; remove from heat and set aside.
- When cabbage is soft, add salt and stir well.
- Blend roux from step 3 into vegetable, cook until consistency of cabbage is somewhat thickened, stir frequently.
- When done, remove from heat. May serve immediately or, better yet, enhance its flavor by letting it sit; when it sits, the cabbage juices form in bottom of pan. Use a wooden or plastic cooking spatula to loosen the fond (carmelized pan drippings and browned bits, which add great flavor); stir these juices and the loosened fond into cabbage (see top photo for finished product). Reheat just before serving.
Miss Parloa blessed us with escalloped fish in Miss Parloa’s New Cook Book, which Washburn-Crosby Company published in 1880. This company’s successor General Mills brought these proven receipts back to America by printing an edition in the mid-twentieth century. Both these companies are known for their production of Gold Medal flour, which they successively produced; thus, this product has been on the market for nearly two and a half centuries.
This 1880’s cook book was one of many written by Miss Parloa, who was an important figure in the gastronomical world of her day. As director of the Boston cooking school, she became famous for her Boston Cooking School Cook Book, which was forerunner to the renowned Fanny Farmer Cook Book.
In this first above account, she taught “modern” techniques and included 93 “essential” utensils for the kitchen, which boasted of such items as an apple corer, melon mold, and squash strainer. Her writings catered to the affluent, for she recommended that a dinner for twelve need cost no more than $25, this at a time when an unskilled worker made about $1 per day.1
In her preface to this book, she set forth her desire to give clear, complete, and concise directions, but these were vague compared to our present standards. Her instructions, however, had far greater detail than those found in the contemporary cook books of her day.
This recipe required five pounds of fish to sustain a family of six at a meal, in contrast to providing for twelve guests at a dinner party, as these hospitable affairs were always profuse in delectable dishes. My directive only calls for one pound of salmon for four people, because this is a rich food for our relatively sedentary bodies; in these former days people were highly active, requiring many more calories than we do today.
As with this outmoded receipt, things call for adaptation; we must learn to adjust to the required needs of any given time. Our living God perpetually covers us in all instances of unforeseen change, bringing healthy modification, if we ask believing.
There are truths in his word. When overwhelmed with trouble, our heartfelt cries go out to our Father: “Do I have what it takes to counter this storm? How do I do this?” As we quiet our souls, clear answers come; next, we proceed to follow our heart’s unction with our determined movement. Victory always follows when we heed this inner voice carefully!
At times the process is slow; thus, patience is critical to success. It is necessary to listen for “the winds in the mulberry trees”.2 Like these air currents in trees, which are constantly varying, our circumstances also rapidly change; therefore, we need to be very flexible when we receive guidance as such.
This is a joyful race we are running! Nothing is too difficult for us. We simply align our hearts to the “recipe” our Father is dictating at each turn, purposing to not be alarmed when our five pounds of fish becomes one pound, or with equal intention, staying calm when it reverses back to five pounds.
Recently I enjoyed escalloped salmon with friends I hadn’t seen for a long time; our reunion was marked with excellence in both fellowship and food. This dish is a winner for special occasions, especially when served with next week’s entry 1880’s minced cabbage.
- James Trager, The Food Chronology (New York: Henry Holt and Company, 1995), p. 310.
- The Holy Bible, King James Version, 2 Samuel 5: 22-25.
1880’s Escalloped Salmon Yields 4 servings. Total prep time: 1 hr & 15 min/ active prep time: 45 min/ baking time: 30 min. This is adapted from a recipe in Miss Parloa’s Miss Parloa’s New Cook Book (Boston: Estes and Lauriat, 1880), a facsimile of this was printed sometime in the 20th century by General Mills.
1/4 cup bread crumbs (May purchase these, or grind 2 slices of stale bread in a dry food processor; make extra, as these freeze well; for stale bread, leave it out for about 8 hours.)
1-1 1/2 lb salmon fillet (A minimum of 1 lb is needed if fillet is boneless and skinless, more if there are bones and/or skin.)
1 tsp salt, or more to taste (Real Salt is best for optimum health; available in health section of local supermarket.)
1 cup whipping cream*, or half and half
1/8 cup water
1 tbsp flour
1/8 tsp white pepper, or more to taste
Steamed rice, cooked according to directions on package
- Preheat oven to 325 degrees (if preparing ahead, wait and preheat oven 1 hr &10 min before serving).
- If salmon fillet is large, cut in pieces that will fit in a 3 quart saucepan. Place in pan and cover with water, to which you have added 1/2 tsp salt; bring to a boil over medium heat. Cook until center of thickest part of salmon is opaque, when pierced with a fork. Remove from liquid and cool. Meanwhile go to next step.
- If preparing your own bread crumbs, grind 2 pieces or more of stale bread in dry food processor, pressing pulse button repeatedly until crumbs are fine. Set aside, freeze extras.
- Heat cream over medium heat in a small saucepan, only until a soft boil is formed, stir frequently, and watch carefully.
- While heating, dissolve flour in water. Watching cream carefully, turn heat down to medium/low, as soon as it barely boils. Stir is flour mixture with a wire whisk and cook, beating frequently, until sauce is thick. Season with 1/2 tsp salt and white pepper. Taste and adjust seasonings; set aside.
- Start rice, following directions on package (wait if you are preparing salmon ahead).
- Butter a small, 1 quart baking dish; place a light layer of sauce in bottom of dish.
- Skin and carefully de-bone fish, placing bite-size pieces in baking dish on top of layer of cream. When all the salmon is thus prepared, press down on fish to make compact; cover the top with the remaining cream sauce.
- Just before placing this in oven, spread bread crumbs on top of sauce. If a skim has formed on top of cream, gently break apart with a spoon, making surface wet again, so crumbs can stick; then, bake for 30 minutes in preheated oven to meld all flavors. (If you are making this ahead of time, place dish in refrigerator; top with breadcrumbs just before baking, being sure to break up skim on top of cream first; cook for 1 hour in preheated oven; start rice when you place salmon in oven.)
- Serve with 1880’s Minced Cabbage, which is next week’s entry.
Gifts promote well-being in both the giver and receiver. A beloved friend gave me a Valentine’s present of heart-shaped pasta; immediately I created this red sauce so I could enjoy my new treasure. May we indulge in this excellent covering for either pasta or spaghetti squash; follow my easy instructions, if your dietary needs call for a vegetable rather than a starch with this piquant accompaniment.
My mother’s favorite language of love was that of gift giving. She always blessed her children with bountiful offerings, from Easter to St. Patrick’s Day, and on every holiday in between; thus, I learned at an early age the power of contributions from the heart. As a result I love to shower favor upon others, as well as graciously receive their inspired kindnesses.
This same act of generous sacrifice plays a lively part in my relationship with my Father in heaven, for I constantly seek to offer myself to him. In doing so, I must slow down, move forward cautiously, relax, and especially trust the process; in this way, I proffer my life to my Maker moment by moment. Results are a glorious existence; he has healed all my material matters!
I was specifically made to ardently search for the highest good in everything; this is especially true in my interacting with God. However this process often brings tension, for resistance arises.
We see an explicit example of this opposition in our practice of eating: here polarity is experienced between a desire to quietly absorb pleasure, allowing gratitude in, and a friction arising out of our need to resolve storms present in our beings. Taut emotions can result as we struggle to calm overactive minds, so we can enjoy our food. This dichotomy in our bodies can be countered with prayer. Great grace is needed, however, if heightened feelings cause us even to miss the opening blessing over our nutriments.
Grace, mercy, and thanksgiving are of the highest order. When the above happens to me while eating, I immediately search my heart for honest moves of gratitude, which usually include my two favorite gifts from God: I have vibrant health (because I am able to eat sanely) and an immense supply of resources, including the highest quality of food.
These two endowments were not always present with me, for I knew excessive physical and financial poverty in the past. At one point I had a 226 pound body, that couldn’t stop eating compulsively; now it is clothed better than Solomon in a size small. All devouring of my economic supply has likewise ended. An apt example of this is the recent demolition of my computer, at which juncture I stood, looked out my window at the river below, and spoke the word: all things come together for good for those that love God and are called according to his purpose. Joyful faith rose in me, I was convinced that increase was on its way.
Indeed it was! For after waiting patiently six weeks, I now publish my blog with the fastest of computers, an I-7 laptop equipped with a new wireless keyboard, mouse, printer, and monitor setup. In addition to the outstanding quality of these, I have a fiber optic internet connection, instead of DSL, with 90 times more power and a monthly fee that is slightly less!
This unheard of upgrade, a sign of the Father’s immense love for us, was further outdone by the monetary provision for this loss. First, great deals gave me $700 worth of equipment for $280; next, my Lord moved on the hearts of three separate parties to help with my needs. He outdid himself, however, for the full amount was exceeded by half again as much, or $140 was left over in gift monies! This is just one simple example of how my needs are always met today. Our Father, who owns the cattle on a 1000 hills, indeed showers us with blessings, if we but believe.
He loves each and every one of us! Right now, his heart is reaching out, to set us free from all wounds that hinder his glory from manifesting in our lives. He is only about goodness, as my testimony proves.
Back to my friend who gave me the Valentine’s gift of heart-shaped pasta. Let us learn the beauty of giving and receiving: what goes around comes around, for she is now anxiously awaiting my recipe for red sauce. This beloved one initially obeyed God by giving me this gourmet food, which in turn equipped me to reach out with my cooking/writing ministry; hence, she is reaping the benefits of her offering with this post.
My prayer is that our gracious Father meet us today with all our particular needs, thus releasing his promised healing in us, who dare to receive it; then, we can go to his world proclaiming his outstanding goodness!
Simple Red Sauce for Pasta or Spaghetti Squash Yields: about 2 quarts of sauce. Total prep time: 1 hour/ active prep time: 30 minutes/ cooking time: 30 minutes. (Spaghetti squash requires approximately 1 1/2 hr to bake.)
4 tbsp oil (Coconut oil is best for flavor and quality here; avocado oil will also do; olive oil is carcinogenic, when heated to high temperatures.)
1 medium/large yellow onion, chopped
1 lb ground beef
1 lb romanesco or 3/4 lb mushrooms (I like to use romanesco for variety’s sake; it is a green variant of cauliflower, which is available in the organic section at better supermarkets.)
3 tbsp butter, if using mushrooms
2-15 ounce cans of tomato sauce (Hunt’s and Simple Truth, at our local Fred Meyer’s, make inexpensive organic tomato sauces.)
1-15 ounce can of water
2 tsp dried oregano (Trader Joe’s carries a superb, organic dried oregano for $1.99!)
1 tbsp dried basil (Also available inexpensively at Trader’s.)
1 tsp sugar (I prefer organic; available at Trader’s and also in a more economical 10 lb bag at Costco.)
2 1/2 tsp salt, more to taste (Real Salt is important for optimum health, available in nutrition section at local supermarket.)
1/2 tsp fresh ground pepper, more to taste
5 extra-large garlic cloves, minced (3 cubes of Trader’s frozen garlic is better here.)
1/4 cup tomato paste (Open a 6 ounce can and freeze individual 1/4 cup servings in small plastic bags, to be thawed as needed.)
Pasta or a 4-5 lb spaghetti squash (This spaghetti squash yields 4-6 servings.)
Parmesan cheese, grated or shaved
- If using spaghetti squash, preheat oven to 375 degrees; pierce squash with a fork multiple times; place on side on foil-covered cookie sheet, and bake for approximately 1 1/2 hour, turning halfway through, at 3/4 hour. Cool 10 minutes for handling, cut lengthwise, take out seeds, and scrape out “noodles” with a fork, when ready to serve.
- Heat 2 tbsp oil in a 3 quart saucepan over medium heat; add a small piece of onion; when it sizzles, add rest of onions and sweat (cook until translucent); see photo.
- Fry beef in sauté pan; salt and pepper generously before cooking; drain fat if there is a great deal of excess, when finished. Proceed to next step, while meat is cooking.
- If using romanesco, clean and cut into very small pieces, add to translucent onions, and cook until somewhat soft, about 4-5 minutes, stirring frequently.
- Add the cooked beef to onion mixture, along with tomato sauce, water, herbs, sugar, 1/2 tsp salt, pepper, and garlic. Blend well. (Set aside sauté pan.)
- Cover saucepan with a splash shield, which is available at Bed, Bath, and Beyond (see top photo); bring to a boil over medium heat; reduce heat to medium/low and simmer for 30 minutes. Go to next step.
- If you are using mushrooms instead of romanesco, clean them by brushing off dirt with a mushroom brush, cut into small chunks. Heat butter in the sauté pan, cook mushrooms in hot butter for several minutes, until slightly limp, stirring constantly. Add mushrooms and juices to sauce.
- Meanwhile if serving with pasta, boil a large pot of water, to which 2 tbsp oil (any kind will do) and 2 tsp salt are added.
- When sauce has simmered for 30 minutes, blend in tomato paste; cook for several minutes, or until thickened, stirring constantly.
- Adjust seasonings to taste.
- Boil pasta 10 minutes before serving, or if using spaghetti squash, split baked squash in half lengthwise, take out seeds, and scoop out noodle-like membrane with a fork.
- Pour hot sauce over noodles and top with Parmesan cheese. Serve immediately.
- Note: may freeze small individual containers of leftover sauce, to be conveniently thawed for future use. This is dynamite!
Bread is proverbially known as the staff of life. Indeed, my onion bread promotes vitality in body and soul; how it nourishes.
Words, as well as bread, establish the life force in each of us. As my blog unfolds each week, I passionately look up even the simplest definitions; thus, I am able to best express my vision to you.
I see maxims in cooking, succinct formulations of principles or rules of conduct, which subsequently transfer over to our everyday existence. My specific choice of terms, defining food preparation, displays concise truth that releases liberty to our total person.
Each written expression must have the precise force to propel that which is being born in my thoughts. My broad scope for this website is to set captives free from all hindrances to receiving healthy nutriments; my salutary insights first change our natural physiques, then invigorate our minds, last heal our emotions and spirits.
It has been spoken that the word of God is the bread of life. We find freedom with it, as it produces needed change, which sheds light on the hidden fractures in our being. This day may you be rejuvenated in my life-sustaining English meanings, God’s word, and this good onion loaf?
To gain this we must rise to action, by taking courage; one must purpose to step into the unknown. Read on to grasp how the fundamentals of bread baking transfer to indefatigable living.
Let’s start with the practical first: may I encourage us to take a leap of faith by nimbly making bread with a food processor? Blessings follow immediately with the remarkable ease which replaces this otherwise messy/time-consuming work. Quickly we master making homemade bread using my simple, detailed directions; these comprehensive steps will circumvent all mistakes. Let us allow ourselves the luxury of a little practice, which guarantees ultimate perfection.
There will always be new horizons, with greater challenges to overcome, as we walk through life. Our proper attitude about this allows us to approach necessary growth with unspeakable joy and confidence. It is, however, critical to learn the power of patience-both that needed in times of trouble and, equally important, the calm endurance required while waiting for promised good.
Faith is critical in learning this quiet process of baking bread, as well as achieving tireless living. Take my pledge that simple, better bread is fool-proof if you honor my comfortable instructions. Likewise effortless patterns of existence are more readily obtainable, as we draw upon my maxims between cooking and living; we dare to reach out for superlatives.
Now for the final stretch: when the time is right, invest in a wheat grinder for optimum health-giving bread with a long shelf life. Grinding our own wheat is a quick, one-step process: we merely place the mixing bowl under the wheat grinding attachment on a kitchen aid, turn the machine on, and have the purest of flours minutes later (see top photo). If you don’t have a kitchen aid, it is possible to buy less expensive appliances that only grind wheat. Trust, you won’t be sorry that you made this investment!
Onion Bread Yields: 1 loaf. Total prep time: 3 1/4 hr/ active prep time: 45 min/ inactive prep time: 2 hr/ baking time: 30 min.
Note: these steps are detailed, making this process easy to learn. Also see my 1920’s Portland Cocoa Bread (2016/05/30).
1 3/8 cups tepid water, 105 to 115 degrees
1 1/2 small, individual packets yeast (May measure 3 tsp of Red Star Active Dry Yeast, from an inexpensive 2 lb package, available at Costco, store in freezer.)
2 tbsp plus 1/4 tsp sugar
1 cup unbleached white flour (Bob’s Red Mill is high quality.)
3 cups whole wheat flour (If desired, grind 2 2/3 cup organic hard red spring wheat berries to make the total 4 cups of flour.)
1 1/4 tsp salt (Real Salt is important for optimum health; available in the nutrition section at local supermarkets.)
1 cup yellow onion, minced (1 medium/large yellow onion needed, refer to step 3 and above photo for easy mincing.)
4 tbsp dried chopped onion (Available in bulk; also in jars in the spice section; save all jars and refill yearly with fresh, inexpensive bulk spices; place adhesive tape with date of purchase on each jar.)
1-13 gallon plastic bag
1/8-1/4 cup oil (Any kind will do.)
Spray oil (Coconut spray oil is best; PAM makes a good one.)
- If grinding your own flour, begin to do so now (see top photo).
- Place 1/4 cup tepid water in a small bowl, stir in yeast and 1/4 tsp sugar. Let rest in a warm place for about 10 min, or until it doubles in size. (When using yeast from the freezer, it will take twice the time to proof, or double in size.)
- Meantime mince the onion the easy way (see photo). Peel it leaving the root on; next, score this by cutting slices close together across the top one way, going 3/4 of the way down into the onion; then, turn it and cut slices the opposite direction. When onion is prepared thus, shave the minced pieces off the end with a sharp knife. Set aside chopped onion, save leftovers for other cooking.
- In an 11 cup (or larger) food processor blend well: flour, 2 tbsp sugar, salt, minced fresh onion, and dried onion.
- When yeast mixture is doubled, add it and 1 1/8 cup of water to flour mixture in food processor. (Note: coffee measures are 1/8 cup; Good Cook, available at our local Winco, has a cheap one.) Knead for 40 seconds. Let cool by resting for 4 minutes; be aware that processing heats dough, which kills the yeast, if cooling is not allowed.
- After dough has cooled, knead again for 40 seconds. Let rest for 4 minutes. At this point it should feel quite moist to the touch. It will need to be wet as you take it out and knead by hand for 5 minutes, because a lot of moisture is absorbed as you knead by hand. (This is especially true when you grind your own flour.) Lightly flour hands and counter top as needed while kneading wet dough. When it sticks to hands, it helps to regularly wash and dry them. Add more flour and wash hands repeatedly, as you knead. Dough should be soft, slightly moist, but not sticky, and rather smooth, with the exception of the onion bumps, when finished.
- In the case dough becomes too stiff to knead easily, place back in food processor, add 1-2 tbsp of water, depending on how stiff it is, and follow kneading instructions in step 6.
- Again, dough will be soft, elastic, and smooth to the touch (minus the onion bumps) when kneading is complete.
- Place in a 13 gallon plastic bag, in which you have evenly distributed 1/8-1/4 cup of oil. Let rise in a warm place for 50-60 minutes, or until doubled.
- Punch dough down, forming it into a loaf, place in a bread pan sprayed with oil. Also spray a piece of plastic wrap with oil, drape this loosely in and around the loaf.
- Let rise for 50-60 minutes, or until doubled.
- 30 minutes into this last proofing time, be sure to preheat the oven to 400 degrees; this insures oven is ready when dough has risen.
- Remove plastic wrap when loaf is doubled. Bake 27-30 minutes, or until it sounds hallow when tapped on bottom with fingers. (Temperatures vary slightly from oven to oven, my oven takes 27 minutes.)
- Cool thoroughly on rack. This keeps well in refrigerator for 3-4 weeks, when wrapped in paper towel and sealed in a storage bag.
- This process becomes extremely easy and quick with practice! Enjoy.
Over a month ago I was celebrating a belated Christmas get-together with Carol, a friend of 31 years. Our time in each other’s company is always rich; my desire for our merrymaking was that my food would do the honors, blessing our long-term bond. This delicious dish answered this ambition beyond my expectations. I share it here for your use with those close to you.
Friendship and food are both treasured gifts. When we mix the two together, life explodes. I always endeavor to meet my guests’ particular needs, thus making each dinner engagement unique and exceptional.
For instance Carol doesn’t like hors d’ouvres, as they were never served in her family of origin; for her they take away from an acute appetite for the main meal. Consequently, we just partake in tea and conversation for the first half hour of our gathering.
This sensible person has a heightened awareness of taste. She knows good food and eats with purpose, maximally enjoying each bite. This takes concentration and my friend allows herself this luxury; we spend much of our repast in silence, focusing on gastronomic pleasures.
This discipline was first displayed to me when I was 20 years old, while waiting on table in my father’s restaurant. (Joy unspeakable happened to me then, as I served the public with our exceptional ailments.) My About Page on this website notes that which is true for each of us: it details the unfolding of my destiny with food history throughout my entire life. An excellent example of this is what I learned about the gift of hospitality, while serving the public in my youth; during that instructive time, a young couple showed me what a treasure stillness brings to eating.
Tourists peopled my family’s eatery in Glacier National Park and this unique pair was probably there on their honeymoon. I initially approached their table with rousing emotion, my usual display of a genuine heartfelt welcome, however my spirit was quickly corrected. This excitable enthusiasm (which was normally highly pleasing to those on holiday) was not appropriate in their presence, for there was a holy reverence about them. My sensitive response was an immediate change of demeanor. Throughout their lengthy feast I watched them with awe, as they indulged in each other’s company and our kitchen’s delights in their unparalleled way.
I intuitively knew how to respect them with a quiet spirit. However, this was so foreign to me that I felt like I was walking on egg shells, but oh the glory of it all!
Since then, God has given me a friend with whom I can practice what these two taught me, forty odd years ago. Carol and I uphold veracity in all of life’s dealings; thus, even our eating is veracious. Because of the honesty in our souls, we engage in veneration to God as we consume food; therefore, you can see my need for a dish that would rise to our integrity, which I knew would be present at this gathering.
My heart’s desire was met in this Parmesan Dover Sole recipe; how facile and pleasing it is beyond words.
Parmesan Dover Sole Total prep time: less than 1 1/2 hr; active prep time: 50 min; baking time: 30 min. Yields: 3-4 servings.
Note: you may double this recipe, leftovers are great, however fish only keeps for 3 days.
1 1/2 tbsp oil (Coconut oil is best here for flavor and quality; you may also use avocado oil; olive oil is carcinogenic, when heated to high temperatures.)
1 medium/large yellow onion, halved at the root and thinly sliced
5 medium cloves garlic, minced, or to taste (May substitute 2 cubes frozen garlic from Trader Joe’s for easy prep.)
1 lb Roma tomatoes, chopped small (Organic is best and the Roma variety is not that much more expensive.)
1/2 tsp sugar
1/2 tsp salt (Real Salt is so important for your body’s optimum health; this product is available in the health section at most leading grocery stores.)
1/4 tsp fresh ground pepper
3/4 cup boiling water
1/2 tsp Better Than Bouillon (Either the chicken or vegetable flavored base will do; this product is available at most grocery stores.)
Spray oil (Pam coconut spray oil is ideal.)
1 lb Dover sole fillets, or other type of whitefish, such as flounder (Dover sole is a type of sole that has very thin fillets, which is ideal for absorbing sauces; see Thai Coconut/Lime Flounder, 2016/12/05.)
1 cup Parmesan cheese, grated or shaved
Rice, steamed according to directions on package
- Preheat oven to 350 degrees. (If you prepare dish ahead of time, do steps 2 through 9 before hand; then, preheat oven 1 hour before serving; start rice when you put fish in hot oven, if preparing ahead.)
- Heat oil in a large sauté pan over medium heat. Place small piece of sliced onion in oil; when it sizzles, add rest of onion and caramelize (cook until dark brown, stirring occasionally). Set onions aside in a bowl and save this pan for preparing sauce.
- If using fresh garlic, chop and set aside. Clean tomatoes with an inexpensive, effective vegetable spray: fill a spray bottle with a mixture of 97% distilled white vinegar and 3% hydrogen peroxide; spray vegetables and let sit for 3 minutes; rinse really well. Go to next step.
- Meantime dissolve Better Than Bouillon in the hot water, set aside.
- Chop cleaned tomatoes in small pieces and place in the above sauté pan. Add garlic, bouillon mixture, sugar, salt, and pepper. Stir well; bring to a boil over medium heat; then, turn heat down to medium/low; simmer gently for about 20 minutes, or until a sauce is formed, with the tomatoes somewhat chunky (see photo). Adjust seasoning when sauce is complete. (I encourage you to read tips about cooking properly with garlic in Tomato/Feta Chicken, 2016/07/25.)
- Begin steaming the rice while tomatoes are cooking. (If you are preparing this ahead of time, start this starch when you put cold fish dish in oven, 50 minutes before serving.)
- For a single recipe, spray with oil a 9 1/2 x 7 1/2 x 3 inch pan, or 2 ½ quart baking dish. (For a double recipe, use a 9 ½ x 13 x 2 inch pan.) Place fish fillets in bottom of pan. Note: it is not necessary to wash pieces of fish or meat; only poultry carcasses, where blood is captured inside, need washing.
- Pour prepared sauce over raw fish and sprinkle with Parmesan cheese (see top photo). You may choose to refrigerate fish and bake it 50 minutes before serving. If doing this, preheat oven 1 hour ahead of time and start rice when you put fish in hot oven.
- Bake in preheated 350 degree oven for 30 to 50 minutes-time varies if fish is cold from the refrigerator. Fish is done when its center is opaque and it flakes with a fork.
- Enjoy this incredibly good dish! Leftovers are also delicious.
Our pastor shared that her husband, our other pastor, made an apple pancake to bless her, when he returned home from the men’s advance this year. (Note: my church goes on advances, not retreats!) Her email said that she had really missed him during his absence. His offering of this pancake was a sacrificial act to demonstrate his love, serving her promptly upon his return.
I have witnessed what holy matrimony is by watching the relationship between these two. Here there is honor, respect, and mutual edification at all times. They esteem one another, by submitting first to God and then to each other; in this way their individual needs are met so they can live fully in perfect peace. Through watching them closely, I learn to joyously submit in my marriage to Jesus. My gratitude to them is great.
This exceptional souffle is a great entrée or breakfast meal for special occasions; it pleases beyond words the sweet tooth of the child in each of us. May we follow the example of my pastor and use this recipe as a tool to honor those special to us. These directions are easy to follow; yet, the outcome is a work of art, a display of love.
Our prized pancake weds together flavors, that strengthen and embellish each other. Andrew Dornenburg and Karen Page inspired me with their helpful contribution concerning the enhancement of foods, one with another. For instance, they list “food matches made in heaven” in Culinary Artistry. This comprehensive list, with its apt name, includes superb parings for apples. My favorite are: bacon, cheese, currants, maple syrup, oatmeal, nuts, raisins, rosemary, sausages, sour cream, and yogurt.1
Among Dornenburg and Page’s classic poetic unions for apples are: brown sugar, caramel, cinnamon, cream, custard, and vanilla. Indeed, this dish is a testimony of the symphonic joining of these outstanding ingredients, for here they are baked together as one glorious whole.2
This book teaches beautiful truths about how foods work in harmony, by employing either specific techniques or adding various ingredients. Our authors write: “One flavor can overwhelm another, while in smaller quantity, as an accent, the same flavor has the power to bring out the other.” We supplement sweetness with a pinch of salt when making fudge, while a touch of sugar is required to complete tart balsamic vinaigrette (see balsamic vinaigrette, 2016/08/22). Such small additions intensify the main ingredient, giving relative prominence to it. However, too much of them will destroy the finished food.3
The above made me think of my acting days in community theatre: there I learned not to upstage my fellow actor, or steal away from his critical moment. However this truth transcends acting: we all need to uphold our partner’s performance by downplaying our own.
Much like salt used in cooking, we can augment each other tastefully in our relationships-whether this be in holy matrimony or God-given friendships; thus, we grow together. Let us regard our loved ones carefully by being salt and light to them. Begin practicing this principle, by entertaining someone sumptuously this Valentine’s Day, with this triumphant apple pancake.
- Andrew Dornenburg and Karen Page, Culinary Artistry (Hoboken, N.J.: John Wiley & Sons, Inc., 1996), p. 88.
- Ibid., p. 47.
Apple Pancake Yields: 2-3 servings. Total prep time: 1 hr & 10 min/ active prep time: 20 min/ baking time: 50 min.
Note: this is especially good served with Aidell’s natural sausage-their spicy mango with jalapeno gives a beautiful hot, spicy contrast; you may choose to double the recipe, providing you have 2 10-inch Pyrex pie plates, as cold left-overs are great with vanilla ice cream!)
10 inch Pyrex pie plate
5 tbsp of butter
1/2 cup whole wheat pastry flour (If desired, grind 1/3 cup organic,
soft winter white wheat berries to make 1/2 cup flour.)
1/2 cup unbleached white flour (Bob’s Red Mill organic is my favorite; note you may choose to omit the whole wheat flour and use all unbleached white.)
1/2 tsp salt
5 large eggs, beaten
1 cup milk (May use alternative milks, such as almond or soy; soy has estrogen-like qualities, important for women in menopause.)
1/2 tsp pure vanilla extract (I use a high quality and terribly inexpensive Mexican vanilla, which I get through friends traveling there.)
1/2 cup brown sugar (Organic is best; may be found at Trader Joe’s and at times Costco.)
1/2 cup granulated sugar (Organic is available in a 2 lb package at Trader’s, or in a more economical 10 lb bag at Costco.)
2 tbsp cinnamon (A superb, organic Korintje cinnamon is available in bulk, at Portland’s local Fred Meyer’s.)
2 granny smith apples, peeled, cored, and sliced very thin
- Preheat oven to 400 degrees.
- Grind flour, if you are using fresh-ground.
- Place butter in a 10-inch Pyrex pie plate. Melt butter in oven.
- In a medium/large bowl, mix together flour and salt; blend in eggs and milk; stir in vanilla. Set aside.
- When butter is melted, pour batter in pie plate. Place in oven and bake for 20-25 minutes, or until edges are puffed up and golden brown.
- Immediately prepare apples: first blend sugars and cinnamon in a medium/large bowl, then cut and add apple slices; mix well. Sugars will get wet (see photo). Set aside.
- When pancake is puffed up after 20-25 minutes, quickly remove from oven and distribute apple mixture evenly in the hollow made by the edges.
- Return to oven as fast as possible and bake another 20-25 minutes, or until pancake is deep brown (see top photo).
- Serve immediately. This is a heaven-sent treat!