Vivian's Corn Bread

The Southern section of the New York Times Heritage Cookbook has no less than twelve recipes for cornbread, so I wasn't about to pass up the opportunity to serve it at Thanksgiving. My son, in the sharing spirit of the day, brought excellent pumpkin biscuits that I passed with the soup, so many guests gave the corn bread a pass.
Actually, they were wise. This corn bread is way too dry. If you don't have time to hunt through all the millions of recipes on line, you can easily rescue this one from dryness by following my instructions, which doubles the milk. That would make it much better. Other than that, it's an okay recipe, not dramatically different from the recipe I used to make in The Joy of Cooking.

Vivian's Corn Bread

2 cups yellow corn meal
1 cup flour
1 tablespoon baking powder
2 eggs, lightly beaten
1 teaspoon salt
1 teaspoon sugar
2 cups milk
2 tablespoons shortening or melted butter

1. Preheat the oven to 400 degrees.
2 Sift together the corn meal, flour and baking powder into a mixing bowl. Stir in the eggs, salt, sugar, milk and shortening or butter. Pour into greased nine-inch square pan.
3. Bake twenty to twenty-five minutes or until bread is firm in the center. Makes six servings.

No-Fail Welsh Rabbit (Gluten-free)

Welsh Rabbit is a cheese sauce poured over bread. Why it is called welsh rabbit, no one on Wikipedia seems to know. The contributors are definite on the fact that it is rabbit, not rarebit. Some writers heap scorn on using rarebit to describe the dish. There is, or used to be, some kind of a stereotype about melted cheese being irresistible to the Welsh. The writer repeats a 16th century joke  involving melted cheese which purports to explain why there are no Welshmen (or women) in heaven.
Welsh Rabbit was one of those magic foods I lusted after in my meat and two vegetables eating childhood. For some reason, it featured heavily in young people's books of the early 20th Century. Boys at boarding school induced their families to send them large wheels of cheese, which they used to make welsh rabbit during midnight feasts. I drooled over the descriptions of those midnight feasts, even though they usually involved some peculiar ingredient that took the place of the beer.
I can't remember the first time I ever had welsh rabbit, but I do remember making it in August, 1978, during the week I slept in my office in Centerville, a tiny town on the Eastern Shore of Maryland. I had gotten my first journalism job, and decided to save money by moving out of the boarding house in Easton, and crashing at the office. Luckily, the office was equipped with a kitchen and, I guess, a few pots and pans. Welsh rabbit is cheap, which might explain why there are no fewer than four rabbit-like recipes for cheese dishes in the Southern section of The New York Times Heritage Cookbook. Cheddar cheese seems like a New England product, but I guess none of the New England contributors thought to send in a recipe for what my mother's generation remembered as something their fathers used to make during the cook's night out.
I made the Welsh Rabbit on Thursday night after dog training class. We are trying to learn to control the puppy who is a lovely dog, but can be completely insane. The rabbit took all of five minutes, about half the time that Bob took to make the salad.  The only thing you need to be careful about is stirring in the eggs. Do not overcook or the eggs will scramble, the recipe says. Keep it on a low heat, 4 on a gas stove, or less, and stir it.

No-Fail Welsh Rabbit (Gluten Free)

2 tablespoons butter
2 tablespoons flour ( I used gluten free flour. Rice flour works well too.)
1 cup stale beer
2 cups cubed sharp Cheddar Cheese
2 eggs well beaten
1/2 teaspoon dry mustard
1 tablespoon Worcestershire sauce or to taste
salt to taste
Cayenne pepper to taste
4 slices toast

1. Melt the butter and add the flour. Stir in the beer. When the mixture is thickened and smooth, add the cheese, stirring.
2. When the cheese is melted, add the eggs and cook just until the eggs thicken. Do not overcook or the eggs will scramble. Add the Worcestershire , salt and cayenne. Serve with or on toast. Makes four servings. 

Clam Souffle

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   

Thank goodness our church has reestablished its dinner groups. Parishioners sign up as part of a revolving group of potluck diners. We all take turns hosting the dinners. Usually, the person who hosts makes the main course. Everyone else brings appetizers, salad, a vegetable or dessert. It's a great way to knock off some of these shellfish dishes that Bob can't eat, as well as meeting people you see every Sunday, but don't know who they are.
Saturday night we served up two main courses. I made clam souffle and Bob made chicken piccata. Safeway was out of rice flour, so it was not gluten free. If you want gluten free clam souffle, use rice flour instead of wheat flour.  We were cooking and cleaning at the same time, so I didn't get started on the souffle until just before the guests actually walked in the door. Really, that worked out  fine, as souffles have to be made, baked and eaten with dispatch. You don't want them sitting around, as my son would say, festering.
I had the base, the butter, flour, clam juice and cream made before I bolted upstairs for a shower. It was supposed to cool slightly so that gave it the opportunity to do so.
Back downstairs, I separated the eggs. Note that this recipe makes two souffles and uses 12 eggs. It would be easy to cut it in half.  When you are separating eggs and need a large quantity of egg whites, separate each egg into a small bowl, and add the egg white to the other egg whites. That way, you avoid contaminating eleven egg whites with a tiny bit of yolk from number twelve. If you do end up contaminating an egg white, you can add it to the four left over yolks for scrambled eggs the next morning.
Honestly, souffles are not particularly difficult if you possess a hand mixer. If you have never separated eggs, watch a you tube video and then practice with a dozen eggs. If you mess up, you can have scrambled eggs. Anyone can separate eggs with a little practice. Just don't be scared of the egg.
I beat the egg whites, folded them into the base and popped the souffles into the oven in their buttered dishes. The diners were full of complements. I found clam souffle somewhat bland. The clams don't have a great deal of taste, but that's just my opinion. If you like lightly flavored foods, go to it. You could also add things, like Parmesan cheese for extra flavor.

Clam Souffle

6 tablespoons butter
6 tablespoons flour
1 cup clam juice
1 cup heavy cream
1 1/2 cups minced canned clams
8 egg yolks
1/4 cup freshly chopped parsley
salt and freshly ground black pepper to taste
grated nutmeg to taste (about 1/2 teaspoon)
12 egg whites

1. Preheat the oven to 375 degrees.
2. melt the butter and blend in the flour. Mix the clam juice and cream and slowly add to the butter-flour mixture, stirring constantly. Cook, stirring, until thickened. (How thick? Kind of like cake batter, if that's any help.) Add the minced clams and remove from the heat to cool slightly.
3. Beat the egg yolks thoroughly and add to the sauce. Stir in the paresley and season with salt, pepper, and nutmeg.
4. Beat the egg whites until firm. Fold them thoroughly into the sauce. Pour into two buttered two-quart souffle dishes and bake thirty-five minutes. Makes ten to one dozen servings.  
                                                                       

Angel Food Cake

I must have, at some point in my life, made angel food cake. We have an angel food cake pan, after all. I am not a person given to buying kitchen equipment because I might need it sometime in the far distant future. Usually I buy stuff after I have muddled along for a while and then decide, yes, I really do need whatever it might be. So, obviously, I made angel food cake. The index and my scrawled dates next to the recipe tells me, yes, I made Prize Angel Food Cake from the Northeast on January 20, 1995. It was not a memorable occasion.
I made this angel food cake because my son and daughter-in-law were coming to dinner. I wanted something easy. If you have an electric mixer, and who does not in these days, angel food cake is easy. You beat, mix, pour and bake. No standing over a hot stove stirring some concoction that does not want to thicken.  You do need a big bowl. Twelve egg whites beaten takes up a lot of space.
I can see why they call it angel food cake. In the bowl, the batter is pure white, as a child might imagine the robes of angels. It is also very fluffy, of course, with all those egg whites.
Readers might be puzzled by the picture. The directions for angel food cake tell the cook to stick the neck of the cake pan into a bottle, and let the cake cool upside down. This is a picture of my angel food cake cooling over the neck of a bottle. 
There is very little about the angel food cake to be intimidated by. One thing I suggest, is breaking your egg whites into a small bowl and adding them one at a time to the large bowl you plan to beat them in. That way, if your eleventh egg white gets some yolk in it, you have not contaminated an entire dozen eggs.
The recipe says not to grease the pan. This is important. The batter, as it rises, clings to the side of the pan and therefore stays up.
Wikipedia says angel food cakes are usually not served frosted, but with some kind of a sauce poured over. Bob, when informed that there was no frosting, went rummaging in indignation through the jams and jellies collection and heated up ginger marmalade to pour over the cake. That worked, and so would any other jam that you prefer.

Angel Food Cake

1 1/3 cups sugar, sifted twice
1 cup sifted cake flour
1/2 teaspoon salt
1 1/2 cups egg whites, (about 12 whites)
1 1/4 teaspoons cream of tartar
1 teaspoon vanilla
1/2 teaspoon vanilla extract

1. Preheat the oven to 350 degrees.
2. Add one-third cup of the sifted sugar to the cake flour. Add the salt and sift the mixture together three times.
3. Beat the egg whites, preferably with a wire whisk (ahem, unless you are some sort of off the grid purist, use a hand mixer.), until they are foamy and add the cream of tartar. Continue beating until whites are stiff but not dry. Gradually beat in the remaining sugar, one tablespoon at a time. Fold in the vanilla and almond extract. Sift approximately one-quarter cup of the sugar and flour mixture over the batter. Fold in with a rubber spatula. Continue adding the sugar and flour mixture, folding in after each addition.
4. Pour the batter into an ungreased nine-inch tube pan. Bake about fouty-five minutes, or until the top springs back when lightly touched. Immediately turn the pan upside down, suspending tube part over the neck of a funnel or bottle. Let cake stand in the pan until cold, about one and one half hours. Makes enough cake to serve ten.

Fried Oysters (Gluten Free)

When I sat down early in 2013 and looked over the list of recipes from the Northeast I had yet to make, it seemed like a doable list. There were some 80 recipes on the list. Unfortunately, I have been making very slow progress. Even though I cook and blog, I do not focus on the Northeast. It's a three part problem. A. I can't get the ingredients. (I may never make sauteed dandelion flowers.) B. There's the shellfish problem. My husband doesn't eat shellfish, and is rebelling against having a separate dinner cooked for him. C. The recipes are seasonal. I have two Christmas pudding recipes, which I guess I can get cranked out by the first of the year, but I'm not making them in October.
Well, Wednesday night, my son and daughter-in-law came over. I was able to cross one lowly item off the list, Fried Oysters. I love oysters. I confess that I first tasted them as a teenager in the Harvard Club in New York City and have been hooked on them ever since. I even risked getting beaten up for them. Here's the story.
One foggy winter day back in the 70s, Bob and I were cruising around the less fashionable parts of the Eastern Shore of Maryland. Down somewhere south of St. Michael's, we came upon a roadside diner with a hand lettered sign. "Oysters," it said.
"Yahoo," I said, and proceed to make a u-turn and park. We blithely walked in the door and stopped short. Even I, the oblivious one, could see that this was a mistake. The place had been taken over by what looked like a gang of Hell's Angels. They were drinking at 11:30 am, shouting at the one rundown looking waitress, and shooting pool. They hit the cue ball so hard the balls jumped off the table. What to do?
The obvious choice was to run like crazy. But, this did not seem like such a great idea. I did not want to be picked up by the scruff of the neck by some drunken, enraged biker inquiring why I did not care for his company. So we sidled into a booth, slid down in the seats so as to make ourselves invisible, and ordered our oysters in a whisper. When they came, we bolted them down and got the hell out of there.
These fried oysters are supposed to be deep fried. Well, when I was copying down the ingredients, I failed to check for oil. We were, in fact, nearly out of oil. It was like the legend of Hanukkah, except that the oysters did not fry for nine nights. Instead of being deep fried, these were sauteed, I guess. But they were good. Plump, moist, yum, yum yum. My son and I ate an entire 16 ounce jar of fried oysters between us. His wife tried one, praised it and left most of it on her plate. This woman is a trooper.

Fried Oysters

2 twelve ounce containers oysters with liquor or about 36 shucked, fresh oysters with liquor
1 1/2 cups dry bread crumbs. (I used gluten free breadcrumbs, available at Giant Food)
1 1/2 cups flour. (I used Bob's Red Mill Rice Flour, available at Safeway and other locations.)
1/4 cup milk
2 eggs lightly beaten
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
fat or oil for deep frying.
lemon wedges or tartar sauce

1. Drain the oysters
2 Combine the bread crumbs and flour.
3. Combine the milk, eggs, salt and pepper.
4. Roll the oysters in crumb mixture, then in egg mixture and again in the crumb mixture.
5. Fry a few at a time, two to three minutes or until they are golden, in a fry basket, in fat or oil heated to 350 degrees. Drain on paper towels. Serve with lemon wedges or tartar sauce. Makes six servings.