tag:blogger.com,1999:blog-32580925734860334912024-03-08T09:04:41.217-08:00The Guardian Service Ware BlogThis recipes and resources blog is dedicated to Guardian Service Cookware, a high-end, stove-to-table line of aluminum “waterless” cookware manufactured in the US from the Great Depression through the war years.Unknownnoreply@blogger.comBlogger55125tag:blogger.com,1999:blog-3258092573486033491.post-79331032090345635432012-11-29T09:50:00.000-08:002012-11-29T10:17:15.925-08:00Upside-Down Cake in Guardian Service Cookware<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_CeZ1Gd5qbSc/S2YycJeGvOI/AAAAAAAAAIs/OD91WdnFsN8/s1600-h/PC090265.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="240" id="BLOGGER_PHOTO_ID_5433085459628997858" src="http://3.bp.blogspot.com/_CeZ1Gd5qbSc/S2YycJeGvOI/AAAAAAAAAIs/OD91WdnFsN8/s320/PC090265.jpg" style="float: left; margin: 0px 10px 10px 0px; text-align: left;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pineapple Upside-Down Cake<br />
(with banana and toasted flax seed) </td></tr>
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The Guardian Service Casserole/Tureen unit is ideal for quick stove-top cakes such as an <a href="http://guardianserviceware.blogspot.com/2010/01/classic-american-desserts-apple.html" target="_blank">Apple Pan Dowdy</a>, Plum Duff or this classic Upside-Down Cake:</div>
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<span class="Apple-style-span" style="color: #f1c232; font-size: large;"><b>Upside-Down Cake</b></span></div>
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<i><span class="Apple-style-span" style="font-size: small;">(from <b>Betty Crocker’s Picture Cook Book</b>, McGraw-Hill Book Company, Inc., 1950; modified for Guardian Service cookware.)</span><br /><i></i></i></div>
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<i><i><span class="Apple-style-span" style="font-style: normal;">"</span>Handsome dessert to serve at table."</i></i></div>
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<li style="text-align: justify;"><span class="Apple-style-span" style="font-style: normal;">First, prepare the Guardian Service inner “Casserole” unit: Melt 1/3 cup butter in the Casserole unit. Sprinkle ½ cup brown sugar evenly over butter. Arrange drained pineapple in attractive pattern on the butter-sugar coating (Optional: pecan halves and maraschino cherries).</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-style: normal;">Preheat the empty, covered outer “Tureen” unit over medium flame.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-style: normal;">Make the Cake Batter (see below) and pour it over the fruit. Return the Casserole unit to the Tureen, cover and bake approximately 45 minutes or until wooden pick thrust into center of cake comes out clean or the cake springs to the touch*. Immediately turn upside-down on serving plate. Do not remove pan for a few minutes. Brown sugar mixture will run down over cake instead of clinging to pan. Serve warm with plain or whipped cream. (</span><i style="text-align: left;"><i></i></i></li>
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<i><i><i><i><i><i><i><span class="Apple-style-span" style="font-style: normal;">Variations: Apple, Cranberry, Prune, Peach, Apricot...) </span></i></i></i></i></i></i></i></div>
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<tr><td class="tr-caption" style="text-align: center;">Pouring batter over an Apple-Cranberry topping in the smaller Guardian Service Tureen unit.</td></tr>
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<i><i><span class="Apple-style-span" style="font-style: normal;">*<b>NOTE</b>: Bake on a </span><span class="Apple-style-span">medium</span><span class="Apple-style-span" style="font-style: normal;"> burner. For most Guardian Service cooking, a low flame is all that’s ever needed, but when using the combined units, the two act as a stove-top oven and require a medium setting).</span></i></i></div>
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<i><i><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: #e69138;"><span class="Apple-style-span" style="font-style: normal;">Cake Batter</span></span></b></span></i></i><span style="text-align: left;"> </span></div>
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<i><i><span class="Apple-style-span" style="font-style: normal;">Beat until thick and lemon-colored (5 min.): 2 eggs</span></i></i></div>
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<i><i><span class="Apple-style-span" style="font-style: normal;">Gradually beat in: 2/3 cup sugar</span></i></i></div>
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<i><i><span class="Apple-style-span" style="font-style: normal;">Beat in all at once: 6 tbsp. juice from canned pineapple, 1 tsp. vanilla</span></i></i></div>
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<i><i><span class="Apple-style-span" style="font-style: normal;">Sift together and beat in all at once: 1 cup sifted flour, 1/3 tsp. baking powder, ¼ tsp. salt</span></i></i> </div>
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If batter is too stiff, Add milk to correct. </div>
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<i><i><span class="Apple-style-span" style="font-style: normal;">Time: Bake 30-45 mins, test for doneness (see above)</span></i></i></div>
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<i><i><span class="Apple-style-span" style="font-style: normal;">Temperature: Medium heat*</span></i></i></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-UEMwffPqn6M/ULeWmw1Kl_I/AAAAAAAABNE/33QfUqRnFkI/s1600/upsidedowncake.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: justify;"><img border="0" height="320" src="http://2.bp.blogspot.com/-UEMwffPqn6M/ULeWmw1Kl_I/AAAAAAAABNE/33QfUqRnFkI/s320/upsidedowncake.JPG" width="240" /></a></td></tr>
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<div class="blogger-post-footer">Yours in "Good Health, Pleasure and Profit,"
Damon</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3258092573486033491.post-2606410623208811492012-11-22T06:59:00.002-08:002012-11-22T06:59:53.545-08:00Guardian Service Roast Turkey and Gravy<br />
<span class="Apple-style-span" style="font-family: inherit;">Happy Thanksgiving! Here is our annual post on the Guardian Service stove-top method for roast turkey and my own family's gravy recipe, adapted for Guardian Service Ware. A Happy Thanksgiving from our family to yours—in Good Health, Pleasure and Profit!</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Carving the roast turkey, prepared stove-top with the Guardian Service Roaster.</td></tr>
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1) Prepare the turkey (bring to room temperature, remove the neck and giblets from the cavity and rinse thoroughly, pat dry and salt the bird, inside and out). Lather with butter, stuff and truss. In a medium pan (we used the 2 qt dome cooker), roast the neck and giblets over a layer of celery and garlic for an hour, then add water and continue to simmer on low until you're ready to add it to the stuffing and/or gravy (see below).</div>
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2) Over a medium burner, heat 2 Tbsp. fat and 2 Tbsp. butter in roaster and coat pan well. Place turkey in roaster and sear, browning all surfaces of the bird, 90 seconds per plane so that the skin caramelizes. (This keeps the juices inside the turkey as it cooks). Be bold! We used two large spatulas, rolled the bird in the pan, and grabbed it with a clean towel. Properly trussing the bird can take some handling. Remove turkey from pan; pouring off and reserving excess fat. Place turkey on its breast on roaster rack and lower into roaster. Cover with lid and cook over both burners at low heat for 15-20 min/lb.</div>
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3) Halfway through the roasting period, flip the bird—that is, turn it to distribute the juices. Remove the roaster lid and invert it as a resting tray, then remove the rack from the roaster and place turkey in the lid. Turn the turkey on its back, reposition on the rack and return it to the roaster to continue cooking. </div>
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<a href="http://1.bp.blogspot.com/_CeZ1Gd5qbSc/TOWi_2OMWfI/AAAAAAAAArU/lE6Np3H-uVs/s1600/GSTurkey9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/_CeZ1Gd5qbSc/TOWi_2OMWfI/AAAAAAAAArU/lE6Np3H-uVs/s200/GSTurkey9.jpg" width="200" /></a>4) The <a href="http://www.fsis.usda.gov/factsheets/lets_talk_turkey/index.asp">turkey is done</a> when its juices run clear, the wings give and the thigh meat reaches 165℉. Now comes the fun part, finishing by browning the turkey using the deflected heat of the Guardian Service <a href="http://guardianserviceware.blogspot.com/2010/01/cottage-pie-shepherds-pie.html#stove-top_browning">stove-top browning technique</a>. Set roaster to one side of stove, remove lid and position it so it channels the heat over the turkey. Now you are a knight using his shield to roast his catch over an open fire! Turn it any way you please, letting each side of the turkey get a good toasting. Meanwhile baste well to give a healthy brown glaze. </div>
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<b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #783f04;"><a href="http://www.blogger.com/gravy"></a>The Lee-Peterson-Robinson Gravy</span></span></b></div>
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<i>My mother's family's method for making gravy is a long-held tradition passed down through my great grandmother Ruth Lee Peterson, as Yankee a Puritan as they came. The method is simple, but requires patience and diligence, for which you'll be rewarded with unparalleled <b>flavor</b>.</i></div>
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<a href="http://2.bp.blogspot.com/_CeZ1Gd5qbSc/TOWjBNfS0GI/AAAAAAAAArY/0SKv3-BLOvs/s1600/GSTurkey10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/_CeZ1Gd5qbSc/TOWjBNfS0GI/AAAAAAAAArY/0SKv3-BLOvs/s200/GSTurkey10.jpg" width="200" /></a>1) Over medium heat, reduce the roaster pan drippings until they caramelize and stick. NOTE: It can take 30-40 minutes for the sugar in the drippings to properly caramelize and the fat to separate and run clear. During this window it is crucial that you ignore your nagging doubt and the hand-wringing of loved-ones who think you're burning the gravy and wondering why dinner is getting cold and why you're ruining this festive occasion... <i>Patience</i>—and <b>DON'T SCRAPE</b> the bottom of the pan.</div>
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2) When the fat separates from the browned turkey drippings, pour off all but a Tbsp or two of the excess fat and return the roaster to a low heat. NOTE: Because the Guardian Service pan heats evenly, it's harder to get drippings to really hold to the bottom of the pan*. (We used a free-range bird which has very little fat—just enough for the following step, the roux—but if you're cooking a Butterball, you may need a gravy separator for this step).</div>
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3) Whisk 2-3 Tbsp. of flour into the giblet stock and add gradually to the roaster, de–glazing the pan and blending continuously until smooth and thick. Salt and pepper to taste and serve. (Note: You can also use leftover water from boiling potatoes (or pasta) to de-glaze the pan, in which case there's no need for the extra flour—but if you're using the "waterless method" to cook your potatoes, you may not have any starchy water handy!).</div>
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Optional: for a heartier gravy, use a blender to incorporate the roasted neck and giblet meat (first removing meat from the neck bones) into some of the giblet stock and add to gravy as well.</div>
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*Don't fear a clean-up nightmare—the even heating of the Guardian Service cookware means an easier clean up than cheaper enamel pans which are more likely to scorch.</div>
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<div class="blogger-post-footer">Yours in "Good Health, Pleasure and Profit,"
Damon</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3258092573486033491.post-10640241020863407422012-06-14T09:41:00.000-07:002012-06-14T09:41:22.640-07:00Grilled Artichokes in Guardian Service Cookware<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-8Gix8l_Yf4Q/T9oK_YrAoYI/AAAAAAAABCc/-ChBGbnibVA/s1600/GS_Grilled_Artichoke.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-8Gix8l_Yf4Q/T9oK_YrAoYI/AAAAAAAABCc/-ChBGbnibVA/s400/GS_Grilled_Artichoke.jpg" width="400" /></a></div>
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Most Guardian Service Cookware recipes require a low, sustained heat to slowly "pressure cook" foods—a technique perfectly suited to any variety of seasonal heat sources from campfire to propane grill to charcoal hibachi. <div>
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In our case, we use a small hibachi we've had for over a decade and a spare trivet (designed to support the Guardian Service Economy Trio Cookers, or heart-shaped "triangle" pans) to keep the cookware from charring on the grill. With attention to timing and order, we've rotated main and sides dishes to <a href="http://guardianserviceware.blogspot.com/2010/08/guardian-service-backyard-tandoori.html" target="_blank">cook an entire meal</a> over two dozen briquettes.</div>
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We've used the Casserole/Tureen to steam artichokes before, but this method steams, then finishes the artichokes on the grill for added flavor.</div>
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<b><span class="Apple-style-span" style="color: #93c47d; font-size: large;">Grilled Artichokes</span></b></div>
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4 large artichokes (globe or any <a href="http://www.saveur.com/article/Techniques/Nine-Artichoke-Varieties" target="_blank">variety</a>, trimmed, halved)</div>
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2 lemons</div>
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4 cloves garlic, minced</div>
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<li>Fill a large bowl with cold water and juice of half a lemon. Trim the tops of the artichokes, a few of the outside leaves and end of the stem and slice in half lengthwise. Place halves in the lemon water to prevent from browning.</li>
<li>Place artichokes, half a juiced lemon, 1/4 cup water in Guardian Service Tureen unit, lid and place over medium heat for 30 minutes or until tender.</li>
<li>Add mixture of olive oil, remaining lemon juice, garlic and salt and pepper to the artichokes. Coat with marinade mixture, brushing the sliced halves.</li>
<li>Place artichokes on the preheated grill. Baste and turn for 5-10 minutes until tips are lightly charred. Serve with remaining lemon-olive oil dip.</li>
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Options: before cooking, tuck into each artichoke crushed bay leaf, basil, parsley, chives, etc.</div>
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<br /></div><div class="blogger-post-footer">Yours in "Good Health, Pleasure and Profit,"
Damon</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3258092573486033491.post-10249761653471796712012-05-03T10:19:00.000-07:002012-05-03T10:32:24.255-07:00Lucy and Desi Love Guardian Service Ware<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ogPsVvjuHTs/T6K8VgRhEEI/AAAAAAAABAQ/fCMVFFzIxpA/s1600/Ball_Arnaz_Cookware.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-ogPsVvjuHTs/T6K8VgRhEEI/AAAAAAAABAQ/fCMVFFzIxpA/s400/Ball_Arnaz_Cookware.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lucille Ball and Desi Arnaz argue over the Guardian Service Casserole/Tureen</td></tr>
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In "The Long, Long Trailer" (1954), M-G-M Studios showcased the bounty of post-war America in cross-promotional arrangements with several manufacturers. Lucille Ball and Desi Arnaz play newlyweds who travel through the National Parks in a new travel trailer, outfitted from stem to stern with every modern convenience, including the finest in home cookware: Guardian Service Ware. As "Tacy" (Ball) states, "You know, you just can't set up housekeeping and expect to rough it."</div>
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</div><div class="blogger-post-footer">Yours in "Good Health, Pleasure and Profit,"
Damon</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3258092573486033491.post-15874365711202646052012-04-27T08:05:00.000-07:002012-04-27T08:05:09.930-07:00Cooking Pizza with Guardian Service Cookware<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ZVhWWl9g-6w/T5qzhvQy7FI/AAAAAAAAA_k/hqNlYgwSuTY/s1600/GS+Pizza+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ZVhWWl9g-6w/T5qzhvQy7FI/AAAAAAAAA_k/hqNlYgwSuTY/s320/GS+Pizza+2.jpg" width="320" /></a></div>
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Homemade pizza is easy, economical and nutritious (hallmarks of the Guardian Service Cookware marketing mantra, "good health, pleasure and profit"). Although, as I mention in our original post on <a href="http://guardianserviceware.blogspot.com/2010/01/guardian-service-pizza.html" target="_blank">pizza</a>, the creators and makers of Guardian Service Ware couldn't have imagined the 15" service tray being used for "pizza," a modern staple, which was only gaining popular appeal in America in the mid-fifties, by which time the company had ceased production.</div>
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<a href="http://3.bp.blogspot.com/-1orw2P1JtI0/T5qziD-dMxI/AAAAAAAAA_o/0tkMSHEo-V0/s1600/GS+Pizza+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;"><img border="0" height="150" src="http://3.bp.blogspot.com/-1orw2P1JtI0/T5qziD-dMxI/AAAAAAAAA_o/0tkMSHEo-V0/s200/GS+Pizza+3.jpg" width="200" /></a>We've cooked many pizzas on our Guardian Service tray (the round, flat, service tray works ideally for thin to medium crust pizzas and the "hammer" finish creates little pockets of air that aid in the crisping of the crust). But Mark Bitmann's recent post on <a href="http://www.nytimes.com/2012/04/18/dining/for-the-home-cook-making-a-better-pizza-how-to-cook-everything.html" target="_blank">pizza dough</a> inspired us to further employ the Guardian Service griddle as a pizza stone. Placed upside–down on the center rack of the oven, the thick aluminum plate retains additional heat, creating an extra crispy crust.</div>
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And then this week, members of a <a href="http://groups.yahoo.com/group/guardianservice/" target="_blank">Guardian Service fan group</a> posted that they use the octagonal griddle itself to cook the pizza, which sounds ideal for a deep-dish pizza pie. (We'll experiment and report back with an update).</div>
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Pictured: Walnut pesto, caramelized onion and sausage pizza with mozzarella, on a whole wheat and cornmeal crust (see <a href="http://guardianserviceware.blogspot.com/2010/01/guardian-service-pizza.html" target="_blank">pizza dough recipe and instructions</a>).</div>
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<a href="http://2.bp.blogspot.com/-ETRHgDH5Ydw/T5qzhAANqEI/AAAAAAAAA_c/_6YgSrBoli4/s1600/GS+Pizza+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-ETRHgDH5Ydw/T5qzhAANqEI/AAAAAAAAA_c/_6YgSrBoli4/s320/GS+Pizza+1.jpg" width="320" /></a></div>
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Join the conversation on the <a href="http://www.facebook.com/guardianserviceware" target="_blank">Guardian Service Facebook page</a>.</div>
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<br /></div><div class="blogger-post-footer">Yours in "Good Health, Pleasure and Profit,"
Damon</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3258092573486033491.post-23798481444386179322012-03-14T12:08:00.000-07:002012-03-17T04:31:46.019-07:00Pork Barbecue (or "Pulled Pork," North Carolina style)<br />
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<a href="http://2.bp.blogspot.com/-G8JpCCvBLis/T2Dk0yXCbwI/AAAAAAAAA9s/vqb4tLEiqYo/s1600/GS+Pork+Barbecue+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-G8JpCCvBLis/T2Dk0yXCbwI/AAAAAAAAA9s/vqb4tLEiqYo/s400/GS+Pork+Barbecue+5.jpg" width="400" /></a></div>
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If you own Guardian Service Cookware, you have at your fingertips everything you need to explore the ancient cooking method of <i><a href="http://en.wikipedia.org/wiki/Barbacoa" target="_blank">barbarcoa</a></i> or barbecue, slow-cooking meat until it falls off the bone. Regional barbecue recipes have spurred competitions and festivals worldwide, but this pork barbecue recipe is a favorite of Andrew's family (a gift from Harold Hutchins, a family friend and native of North Carolina). We've further adapted the recipe for Guardian Service Cookware.</div>
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In Western North Carolina, "barbecue" refers to pork shoulder, typically slow-cooked in foil over coals. The Guardian Service method, slow-roasting on low radiant heat until the meat is soft enough to pull from the bones, beautifully <a href="http://guardianserviceware.blogspot.com/2010_08_01_archive.html" target="_blank">simulates coal-roasting</a>. After roasting and pulling, the shredded meat is added to the prepared sauce and simmered further.</div>
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The original recipe is classic Depression Era cooking—turning a difficult, muscular cut of darker meat into a delectable meal. This recipe transforms a cheap cut with a few supermarket items (8 oz. of "Catalina" Russian salad dressing and ketchup, a package of onion soup mix, vinegar, worcestershire, tabasco and apricot jam).</div>
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We took it as a challenge to use fewer prepared foods containing multiple (or mystery) ingredients. All the sauce ingredients up to the apricot jam replace the aforementioned dressing and soup mix. We've also added spring herbs, garlic and onions to infuse the meat during the roasting process. (Note that the original recipe also calls for the roast to be wrapped in foil, a technique we'll experiment with and post again about here).</div>
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<b><span class="Apple-style-span" style="color: #990000; font-size: large;">Guardian Service Pork Barbecue</span></b><br />
<span class="Apple-style-span" style="font-size: x-small;"><i>(or "Pulled Pork," Western North Carolina style)</i></span><br />
<b>Barbecue Sauce</b><br />
2/3 cup tomato paste<br />
1/3 cup apple cider vinegar<br />
1 tsp dry mustard (i.e., Colman's)<br />
1 tsp cinnamon<br />
1 tsp ginger<br />
1 tsp cumin<br />
2 Tbsp blackstrap molasses<br />
1 Tbsp honey<br />
1/3 cup brown sugar<br />
2 Tbsp dried minced onion<br />
1/2 cup apricot preserves<br />
1 Tbsp Worcestershire sauce<br />
2/3 cup ketchup<br />
additional vinegar, pepper sauce, smoked salt to taste<br />
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<b>Pork Roast</b><br />
1 large pork shoulder roast, trimmed<br />
4 cloves garlic, sliced into slivers<br />
1 sprig bay leaves<br />
2 sprigs rosemary<br />
1 onion, chopped<br />
5-6 spring onions<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-PblOG_NFkQU/T2DkrchPg7I/AAAAAAAAA9M/jtXvQx7SmvY/s1600/GS+Pork+Barbecue+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-PblOG_NFkQU/T2DkrchPg7I/AAAAAAAAA9M/jtXvQx7SmvY/s320/GS+Pork+Barbecue+1.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trimming shoulder roast of exterior fat.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-u_VYVhpuFrY/T2DkutQzyXI/AAAAAAAAA9U/vjQRb4ktk1Q/s1600/GS+Pork+Barbecue+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-u_VYVhpuFrY/T2DkutQzyXI/AAAAAAAAA9U/vjQRb4ktk1Q/s320/GS+Pork+Barbecue+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The roast, studded with garlic slivers and herbs, bedded in spring onions.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-QRhX6Q0ywvQ/T2DkxRpi6UI/AAAAAAAAA9c/y192gZjfNVw/s1600/GS+Pork+Barbecue+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-QRhX6Q0ywvQ/T2DkxRpi6UI/AAAAAAAAA9c/y192gZjfNVw/s320/GS+Pork+Barbecue+3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apricot jam added to the barbecue sauce in the Guardian Service Dome Cooker.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-mooJC0DVhNs/T2DkyyEcoLI/AAAAAAAAA9k/fY65YL0p18U/s1600/GS+Pork+Barbecue+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-mooJC0DVhNs/T2DkyyEcoLI/AAAAAAAAA9k/fY65YL0p18U/s320/GS+Pork+Barbecue+4.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pulling the pork.</td></tr>
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<li style="text-align: justify;">Trim a large pork shoulder roast of its exterior fat and stud with garlic (use a paring knife to insert slivers of garlic).</li>
<li style="text-align: justify;">Line the base of the Guardian Service Roaster with chopped onion and spring onions. Position the prepared roast on the onion bed, cover and cook over LOW heat for 3 hours or more, checking on the hour, until it relaxes from the bone. NOTE: It's extremely important to keep the heat LOW. Turn the heat off at intervals over the course of cooking time (roughly half the time) or, if needed, vent the cover at an angle to keep too much heat from building up within the roaster.</li>
<li style="text-align: justify;">Meanwhile, in a large Guardian Service unit (pictured above, the 4 qt. straight-sided Guardian Service Dome Cooker) combine sauce ingredients and simmer over low heat until flavors marry (15 minutes). (Additional juice from the pork will further thin the sauce after incorporation).</li>
<li style="text-align: justify;">When roast is tender, cool and remove meat from the bone, discarding the fat and gristle. Notes Kathi Martin, "This is messy and tiresome, so be prepared… and get over it."</li>
<li style="text-align: justify;">Add meat to the simmering sauce and continue to cook over low heat until ready to serve (with coleslaw, by tradition!). </li>
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<a href="http://1.bp.blogspot.com/-gFcTo8RzPZo/T2Dk3sd-rQI/AAAAAAAAA90/8EQKHlY6kg0/s1600/GS+Pork+Barbecue+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-gFcTo8RzPZo/T2Dk3sd-rQI/AAAAAAAAA90/8EQKHlY6kg0/s320/GS+Pork+Barbecue+6.jpg" width="240" /></a></div>
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Also: freezes exceptionally well, make extra or ahead to "get the mess over with at once with a summer's worth of BBQ."</div><div class="blogger-post-footer">Yours in "Good Health, Pleasure and Profit,"
Damon</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3258092573486033491.post-56410442344137547152012-01-10T14:26:00.000-08:002012-01-13T14:14:38.391-08:00Guardian Service Water Bath Cooking: Eggs Baked in Ramekins<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-52OB4Tn-eZ0/Twy34pocaaI/AAAAAAAAA7c/i_jl_CyHTDM/s1600/GS+Eggs+in+Ramekin+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-52OB4Tn-eZ0/Twy34pocaaI/AAAAAAAAA7c/i_jl_CyHTDM/s400/GS+Eggs+in+Ramekin+3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Guardian Service Roaster platter and lid doubling as a stove-top water bath.</td></tr>
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In her PBS series, "The French Chef," Julia Child devoted an entire episode to "<a href="http://www.youtube.com/watch?v=kMdHjxSvnKw" target="_blank">Elegance with Eggs</a>," bringing the egg beyond breakfast. She starts with simple baked eggs in ramekins in a <i>bain marie</i> or oven water bath.<br />
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We've adapted her method for the Guardian Service Ware oval roaster platter and cover, creating a stove-top water bath that yields eggs which are tender and infused with flavor.<br />
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<a href="http://2.bp.blogspot.com/-asFIPKr1Voo/TqW7L_uQjkI/AAAAAAAAA3k/CSAX0dBqX6o/s1600/GS_PorkRoast+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-asFIPKr1Voo/TqW7L_uQjkI/AAAAAAAAA3k/CSAX0dBqX6o/s200/GS_PorkRoast+1.jpg" width="143" /></a></div>
As Child points out in the accompanying <b><i>Mastering the Art of French Cooking</i></b>, "eggs offer a variety of presentations and you can draw on practically your whole cooking experience for its saucing and garnishing." In other words: check the refrigerator for leftovers! For eggs baked in ramekins, Child recommends "minced mushrooms, asparagus, spinach, artichoke hearts, diced lobster, shrimp, crab, truffles and/or a slice of <i>foie gras</i>."<br />
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As it happens, a foodie Santa brought us not only a free-range goose to cook Guardian Service style for the holidays, but a bit of <i>foie gras</i>. I placed a slice of day-old polenta and a thin slice of <i>foie gras</i> in each ramekin, then topped with eggs and cream.<br />
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<a href="http://4.bp.blogspot.com/-pdhSgJDxnq0/Twy33u94xPI/AAAAAAAAA7M/ZHO0N44Oyx0/s1600/GS+Eggs+in+Ramekin+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-pdhSgJDxnq0/Twy33u94xPI/AAAAAAAAA7M/ZHO0N44Oyx0/s200/GS+Eggs+in+Ramekin+1.jpg" width="200" /></a></div>
<b><span class="Apple-style-span" style="color: #e06666; font-size: large;">Eggs Baked in Ramekins</span></b><br />
<i><b>Les Oeufs en Cocotte</b></i><br />
<span class="Apple-style-span" style="font-size: x-small;">(Adapted for Guardian Service Ware from Julia Child's <i>Mastering the Art of French Cooking</i>)</span><br />
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Individual servings of 1 or 2 eggs baked in porcelain, pyrex or earthenware ramekins. (Any variety of small baking dish will work, here we've used two FireKing lusterware handled ramekins).<br />
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<i>For each serving:</i><br />
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1/2 Tbsp butter<br />
1 ramekin 2 1/2 to 3 inches in diameter and about 1 1/2 inches high<br />
2 Tbsp heavy cream<br />
1 or 2 eggs<br />
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<i>Variations:</i><br />
Herbs, sauces, cheese, leftovers.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-g4cg5DKW6uo/Twy34P3H_1I/AAAAAAAAA7U/z3RMB-3MMwY/s1600/GS+Eggs+in+Ramekin+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-g4cg5DKW6uo/Twy34P3H_1I/AAAAAAAAA7U/z3RMB-3MMwY/s320/GS+Eggs+in+Ramekin+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some day-old polenta and a little <i>foie gras</i> dress up simple baked eggs.</td></tr>
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<li>Butter the ramekins, saving a dot for later. Add 1 tablespoon of cream and set the ramekin in the simmering water over moderate heat. When the cream is hot, break into it one or two eggs. Pour the remaining spoonful of cream over the egg and top with a dot of butter.</li>
<li>Cover with roaster lid and bake in simmering water bath for 7-10 minutes, less if cooking one egg per cup. The eggs are done when they are just set but still tremble slightly in the ramekins. They will set a little more when the ramekins are removed, so <b>they should not be overcooked</b>.</li>
<li>Season with salt and pepper, and serve.</li>
<li>The ramekins may remain in the pan of hot water, uncovered, for 10-15 minutes before serving. To prevent overcooking, remove from heat when slightly underdone.</li>
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<b>NOTE</b>: Alkaline substances can cause aluminum to darken, so boiling water may cause the aluminum to stain, depending on your water's pH. While the staining is harmless, you can prevent it by adding a tablespoon of vinegar or a few drops of lemon juice to the water bath.<br />
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<br /><div class="blogger-post-footer">Yours in "Good Health, Pleasure and Profit,"
Damon</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3258092573486033491.post-33323029956583394232011-12-15T10:24:00.000-08:002011-12-15T10:24:14.728-08:00Candied Orange Slices<br />
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<a href="http://2.bp.blogspot.com/-2PA0b_xGUzo/Tuo4lItsLrI/AAAAAAAAA54/JlMhHUgSi5g/s1600/GS_candiedorange+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-2PA0b_xGUzo/Tuo4lItsLrI/AAAAAAAAA54/JlMhHUgSi5g/s200/GS_candiedorange+2.jpg" width="150" /></a></div>
Citrus in California is like zucchini in the midwest: abundant. In North Dakota, where I was raised, folks will warn you to lock your car in late summer for fear of finding bags of squash when you return. We're lucky to have a neighbor who leaves bags of oranges on the handle of our back door from time to time, and at this time of year, if we're not snacking on them or juicing them, we make a few pomanders to place around the apartment and some candied peel or orange slices.<br />
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I like to make batches of these candied orange slices and keep them handy for everything from cookie platters to garnishing salads, desserts or meat dishes. Candied slices won't keep as long as dried peel, but the method preserves more of the orange (and doesn't require as much drying time).<br />
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This simple recipe can be multiplied as you wish and can be used with grapefruit or lemon (adjust sugar to taste). I candied four oranges using the large Guardian Service fryer and reduced the remaining syrup for drizzling on pancakes or yogurt or mixing into cocktails or marinades, etc.<br />
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<span class="Apple-style-span" style="color: #e69138; font-size: large;">Candied Orange Slices</span><br />
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1 1/2 cups water<br />
1/2 cup granulated organic sugar<br />
1 organic navel orange, halved and sliced crosswise in 1/4 inch thick slices (about 10 per orange)<br />
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<a href="http://3.bp.blogspot.com/-9EqqhpN8MXk/Tuo4pHIQnxI/AAAAAAAAA6I/WGCoBkEgsIA/s1600/GS_candiedorange+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-9EqqhpN8MXk/Tuo4pHIQnxI/AAAAAAAAA6I/WGCoBkEgsIA/s200/GS_candiedorange+3.jpg" width="150" /></a></div>
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<li style="text-align: justify;">In a Guardian Service fryer, combine the water and sugar and bring to a boil. Add the orange slices and cook over medium heat, turning occasionally, until the liquid is reduced to a thin syrup and the orange slices are translucent, about 20 minutes.</li>
<li style="text-align: justify;">Reduce heat to medium low and simmer until the syrup thickens and the slices are tender but still intact, turning occasionally, about 10 minutes.</li>
<li style="text-align: justify;">Transfer the orange slices to a rack to cool.</li>
<li style="text-align: justify;">Further reduce syrup to desired consistency and reserve for another use.</li>
<li style="text-align: justify;">The candied slices can be refrigerated for up to 2 weeks.</li>
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<tr><td class="tr-caption" style="text-align: center;">Reducing the remaining syrup.</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-jZN_2g46XJY/Tuo4p6VCzxI/AAAAAAAAA6Y/5UDZSY0w5gs/s1600/GS_candiedorange+5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-jZN_2g46XJY/Tuo4p6VCzxI/AAAAAAAAA6Y/5UDZSY0w5gs/s320/GS_candiedorange+5.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marmalade syrup, cooling on the window ledge</td></tr>
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<br /><div class="blogger-post-footer">Yours in "Good Health, Pleasure and Profit,"
Damon</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3258092573486033491.post-50632661586896544962011-11-17T11:30:00.001-08:002011-11-17T22:51:30.182-08:00Roast Turkey and Gravy<span class="Apple-style-span" style="font-family: inherit;">With Thanksgiving week upon us, I thought I'd again post the Guardian Service stove-top method for roast turkey and my own family's gravy recipe, adapted for Guardian Service Ware. A Happy Thanksgiving from our family to yours—in Good Health, Pleasure and Profit!</span><br />
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<span class="Apple-style-span" style="color: #990000;"><b><span class="Apple-style-span" style="font-size: small;">Guardian Roast Turkey</span></b></span></div>
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1) Prepare the turkey (bring to room temperature, remove the neck and giblets from the cavity and rinse thoroughly, pat dry and salt the bird, inside and out). Lather with butter, stuff and truss. In a medium pan (we used the 2 qt dome cooker), roast the neck and giblets over a layer of celery and garlic for an hour, then add water and continue to simmer on low until you're ready to add it to the stuffing and/or gravy (see below).</div>
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2) Over a medium burner, heat 2 Tbsp. fat and 2 Tbsp. butter in roaster and coat pan well. Place turkey in roaster and sear, browning all surfaces of the bird, 90 seconds per plane so that the skin caramelizes. (This keeps the juices inside the turkey as it cooks). Be bold! We used two large spatulas, rolled the bird in the pan, and grabbed it with a clean towel. Properly trussed the bird can take some handling. Remove turkey from pan; pouring off and reserving excess fat. Place turkey on its breast on roaster rack and lower into roaster. (Optional: we added two whole jalapeños to the roaster to scent the bird and compliment the Californio theme of our stuffing—see below). Cover with lid and cook over both burners at low heat for 15-20 min/lb.</div>
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3) Halfway through the roasting period, flip the bird—that is, turn it to distribute the juices. Remove the roaster lid and invert it as a resting tray, then remove the rack from the roaster and place turkey in the lid. Turn the turkey on its back, reposition on the rack and return it to the roaster to continue cooking. </div>
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<a href="http://1.bp.blogspot.com/_CeZ1Gd5qbSc/TOWi_2OMWfI/AAAAAAAAArU/lE6Np3H-uVs/s1600/GSTurkey9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/_CeZ1Gd5qbSc/TOWi_2OMWfI/AAAAAAAAArU/lE6Np3H-uVs/s200/GSTurkey9.jpg" style="cursor: move;" width="200" /></a>4) The <a href="http://www.fsis.usda.gov/factsheets/lets_talk_turkey/index.asp">turkey is done</a> when its juices run clear, the wings give and the thigh meat reaches 165℉. Now comes the fun part, finishing by browning the turkey using the deflected heat of the Guardian Service <a href="http://guardianserviceware.blogspot.com/2010/01/cottage-pie-shepherds-pie.html#stove-top_browning">stove-top browning technique</a>. Set roaster to one side of stove, remove lid and position it so it channels the heat over the turkey. Now you are a knight using his shield to roast his catch over an open fire! Turn it any way you please, letting each side of the turkey get a good toasting. Meanwhile baste well to give a healthy brown glaze. </div>
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<b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #783f04;"><a href="http://www.blogger.com/gravy"></a>The Lee-Peterson-Robinson Gravy</span></span></b></div>
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<i>My mother's family's method for making gravy is a long-held tradition passed down through my great grandmother Ruth Lee Peterson, as Yankee a Puritan as they came. The method is simple, but requires patience and diligence, for which you'll be rewarded with unparalleled <b>flavor</b>.</i></div>
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<a href="http://2.bp.blogspot.com/_CeZ1Gd5qbSc/TOWjBNfS0GI/AAAAAAAAArY/0SKv3-BLOvs/s1600/GSTurkey10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/_CeZ1Gd5qbSc/TOWjBNfS0GI/AAAAAAAAArY/0SKv3-BLOvs/s200/GSTurkey10.jpg" style="cursor: move;" width="200" /></a>1) Over medium heat, reduce the roaster pan drippings until they caramelize and stick. NOTE: It can take 30-40 minutes for the sugar in the drippings to properly caramelize and the fat to separate and run clear. During this window it is crucial that you ignore your nagging doubt and the hand-wringing of loved-ones who think you're burning the gravy and wondering why dinner is getting cold and why you're ruining this festive occasion... <i>Patience</i>—and <b>DON'T SCRAPE</b> the bottom of the pan.</div>
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2) When the fat separates from the browned turkey drippings, pour off all but a Tbsp or two of the excess fat and return the roaster to a low heat. NOTE: Because the Guardian Service pan heats evenly, it's harder to get drippings to really hold to the bottom of the pan*. (We used a free-range bird which has very little fat—just enough for the following step, the roux—but if you're cooking a Butterball, you may need a gravy separator for this step).</div>
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3) Whisk 2-3 Tbsp. of flour into the giblet stock and add gradually to the roaster, de–glazing the pan and blending continuously until smooth and thick. Salt and pepper to taste and serve. (Note: You can also use leftover water from boiling potatoes (or pasta) to de-glaze the pan, in which case there's no need for the extra flour—but if you're using the "waterless method" to cook your potatoes, you may not have any starchy water handy!).</div>
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Optional: for a heartier gravy, use a blender to incorporate the roasted neck and giblet meat (first removing meat from the neck bones) into some of the giblet stock and add to gravy as well.</div>
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*Don't fear a clean-up nightmare—the even heating of the Guardian Service cookware means an easier clean up than cheaper enamel pans which are more likely to scorch.</div>
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</div><div class="blogger-post-footer">Yours in "Good Health, Pleasure and Profit,"
Damon</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3258092573486033491.post-48145129639273001392011-10-24T12:50:00.000-07:002012-03-14T11:23:08.644-07:00Roast Pork and Vegetables with Buttermilk Mustard Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-dsAJl_Qb-6E/TqW7Mysm26I/AAAAAAAAA30/nwx4IA132SY/s1600/GS_PorkRoast+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-dsAJl_Qb-6E/TqW7Mysm26I/AAAAAAAAA30/nwx4IA132SY/s320/GS_PorkRoast+3.jpg" width="240" /></a></div>
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I found an early edition of "Mastering the Art of French Cooking" for two bucks at a local a thrift store this week and was happy to add it to our cooking library at last. Juila Child has always been an inspiration, though few food bloggers could claim to know her work as intimately as <a href="http://juliepowell.blogspot.com/">Julie Powell</a>. Still, I'm happy to rediscover Child and her fellow authors' philosophy on roasts (particularly pork) is in perfect harmony with the Guardian Service Way: </div>
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<a href="http://2.bp.blogspot.com/-asFIPKr1Voo/TqW7L_uQjkI/AAAAAAAAA3k/CSAX0dBqX6o/s1600/GS_PorkRoast+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;"><img border="0" height="200" src="http://2.bp.blogspot.com/-asFIPKr1Voo/TqW7L_uQjkI/AAAAAAAAA3k/CSAX0dBqX6o/s200/GS_PorkRoast+1.jpg" width="143" /></a>"... we think pork is more tender and juicy if it is browned in hot fat, then roasted like veal in a covered casserole. This slow, steamy cooking tenderizes the meat and renders out the fat very effectively."</blockquote>
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This casserole or "waterless" approach appears in our posts on roast <a href="http://guardianserviceware.blogspot.com/search/label/poultry">poultry</a> and <a href="http://guardianserviceware.blogspot.com/2011/09/guardian-service-demonstration-dinner.html">lamb</a> and is simply this: brown the roast on all sides in hot fat, then cook on a vegetable rack.</div>
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<b><span class="Apple-style-span" style="color: #783f04; font-size: large;"><i>Rôti de Porc Grand'Mère</i></span></b></div>
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<b>(Casserole-Roasted Pork with Potatoes and Onions)</b></div>
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<span class="Apple-style-span" style="font-size: x-small;"><i>Adapted for Guardian Service Ware from Volume One of "<a href="http://en.wikipedia.org/wiki/Mastering_the_Art_of_French_Cooking">Mastering the Art of French Cooking</a>" by Juila Child, Louisette Bertholle and Simone Beck</i></span></div>
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Serves 4-6</div>
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2-3 lb boneless pork loin, marinated with Marinade Sèche, see below</div>
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4 Tbsp rendered pork fat, lard or cooking oil</div>
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2 sweet potatoes</div>
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3 potatoes</div>
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2 medium onions</div>
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2 carrots</div>
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2 garlic cloves, whole</div>
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a medium <i>bouquet garni</i>: parsley and thyme sprigs and bay leaf</div>
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2 Tbsp butter</div>
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2-3 apples, cored, peeled and sliced</div>
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1/3 cup cider vinegar</div>
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<b><i><span class="Apple-style-span" style="color: #274e13; font-size: large;">Marinade Sèche</span></i></b></div>
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<b>(Salt Marinade with Herbs and Spices)</b></div>
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<i><span class="Apple-style-span" style="font-size: x-small;">"Fine for all types of fresh pork. This is our favorite, as it tenderizes the pork and accentuates its natural flavor"</span></i></div>
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<b><i>Per pound of pork</i></b>:</div>
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1 tsp salt</div>
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1/8 tsp freshly ground pepper</div>
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1/4 tsp ground thyme or sage</div>
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1/8 tsp ground bay leaf</div>
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Pinch of allspice</div>
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Optional: 1/2 clove mashed garlic</div>
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Mix all ingredients together and rub them into the surface of the pork. Place in a covered bowl. Turn the meat 2 to 3 times if the marinade is a short one; several times a day if it is of long duration.</div>
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<li style="text-align: justify;">If moist from the salt rub marinade, pat meat dry with clean dishcloth or paper towels. </li>
<li style="text-align: justify;">Heat 4 Tbsp fat or oil in the Guardian Service Roaster over medium heat, coating bottom of pan well. Add the roast, searing each side for 90 seconds. Remove roast to the serving platter.</li>
<li style="text-align: justify;">Add vegetables and garlic to the roaster, cover and shake to coat vegetables with remaining oil. </li>
<li style="text-align: justify;">Remove vegetables from roaster, add butter and return to medium heat. Layer sliced apples across the bottom, coating in butter. Return roast on top of apples and surround with vegetables. Top with herb bouquet and sprinkle with cider vinegar.</li>
<li style="text-align: justify;">Cover and cook over medium low heat for 1 hour or more, depending on desired temperature of the finished roast. Allow to rest for 15 minutes, carve and transfer to the Guardian Service Roaster platter. Garnish with roasted vegetables and cover until ready to serve.</li>
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<tr><td class="tr-caption" style="text-align: center;">A pork loin on a roasting rack of apple rings in the Guardian Service Roaster</td></tr>
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After the pork has been cooked and placed on a platter, kept it warm for 10 to 15 minutes while preparing the sauce:</div>
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<span class="Apple-style-span" style="color: #bf9000; font-size: large;"><b><i>Sauce au Babeurre-Moutarde avec Poivre Vert</i></b></span></div>
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<b>(Buttermilk Mustard Sauce with Green Peppercorns)</b></div>
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<i>an adaptation of "Sauce Moutarde à la Normande" </i></div>
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1/3 cup cider vinegar</div>
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2-3 dozen green peppercorns</div>
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1 cup buttermilk</div>
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2-3 tsp dry mustard</div>
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1-2 Tbsp softened butter</div>
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<li style="text-align: justify;">Strain the meat and vegetable juices into a bowl. Degrease, if necessary.</li>
<li style="text-align: justify;">Reduce vinegar and green peppercorns until about 2-3 Tbsps of liquid.</li>
<li style="text-align: justify;">Pour in meat and vegetable juices and boil down rapidly until about 1 cup.</li>
<li style="text-align: justify;">Reduce heat, add buttermilk and simmer for 5 minutes, stirring in salt to taste.</li>
<li style="text-align: justify;">Whisk in dry mustard and simmer 2 to 3 minutes more. Sauce should be thick enough to coat a spoon lightly. Correct seasoning.</li>
<li style="text-align: justify;">Off heat and just before serving, swirl in the butter by bits, then pour the sauce into warmed Guardian Service gravy boat.</li>
</ol>
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<a href="http://2.bp.blogspot.com/-WMtNDlayq_k/TqW7MTH9ZhI/AAAAAAAAA3s/_bE1i2ckekI/s1600/GS_PorkRoast+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-WMtNDlayq_k/TqW7MTH9ZhI/AAAAAAAAA3s/_bE1i2ckekI/s400/GS_PorkRoast+2.jpg" width="400" /></a></div><div class="blogger-post-footer">Yours in "Good Health, Pleasure and Profit,"
Damon</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3258092573486033491.post-47671468263317387282011-10-11T11:21:00.000-07:002011-10-11T11:28:02.703-07:00Cranberry Walnut Oat Scones<div style="text-align: justify;">
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<a href="http://1.bp.blogspot.com/-Q_zb5Xlfkac/TpSEIPa2vFI/AAAAAAAAA3I/m5wksBtrFLk/s1600/GS_Scones.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Q_zb5Xlfkac/TpSEIPa2vFI/AAAAAAAAA3I/m5wksBtrFLk/s320/GS_Scones.jpg" width="240" /></a></div>
I recently sent some friends a Guardian Service 15" Service Tray as a wedding gift, knowing that they'd come to value it, as I do, for the wonderfully crispy crust it produces on homemade pizza. But because the tray, purchased online, arrived from a third-party seller and I couldn't be there to explain, they put it into use just as its makers intended: as a beautiful serving tray. Indeed, all Guardian Service ware was intended to go directly from "stove to table," with its part Arts and Crafts/part Space Age–Streamline esthetic.<br />
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But the tray was never marketed as I've come to use it most, as a baking sheet. Part of the cookware's pitch was its "top-stove" technology—<a href="http://guardianserviceware.blogspot.com/search/label/baking">baking on a burner</a>, from quick breads in the <a href="http://guardianserviceware.blogspot.com/search/label/Duplex%20Utility%20Pan">Duplex Utility pan</a> to <a href="http://guardianserviceware.blogspot.com/2010/02/sweets-for-sweet-devils-food-cake.html">layer cake</a> in the Kettle/Canner—yet the service tray is perfect for traditional oven baking: the thin, rough-textured aluminum resists sticking and distributes heat evenly, creating crisp crusts for <a href="http://guardianserviceware.blogspot.com/2010/01/guardian-service-pizza.html">pizza</a> or the perfect finish on an eggy holiday <i><a href="http://guardianserviceware.blogspot.com/2010/12/guardian-service-gougeres.html">gougères</a></i>.<br />
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So in honor of my friends' wedding, here's another recipe well suited to the 15" tray: scones.</div>
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<a href="http://1.bp.blogspot.com/-EzeHBJEMk3A/TpRst1jcaZI/AAAAAAAAA2g/dHxQYvONdMY/s1600/GS_Scones+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-EzeHBJEMk3A/TpRst1jcaZI/AAAAAAAAA2g/dHxQYvONdMY/s200/GS_Scones+1.jpg" width="150" /></a>I prefer the heartier, Scottish–style scones and the tray is just the right size to bake up a half-dozen large triangle scones. Variations are endless, from savory herb and cheese combinations to the fruit and nut sort featured here.</div>
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<b><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-size: large;">Cranberry Walnut Oat Scones</span></span></b></div>
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1 1/2 cups all-purpose flour</div>
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1/2 cup whole wheat flour</div>
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1/4 cup rolled oats</div>
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2 1/2 tsp. baking powder</div>
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1 Tbsp. sugar</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-yu9tR2JkMY0/TpRsupdRevI/AAAAAAAAA2o/LUCHOkT9Ct0/s1600/GS_Scones+2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://3.bp.blogspot.com/-yu9tR2JkMY0/TpRsupdRevI/AAAAAAAAA2o/LUCHOkT9Ct0/s200/GS_Scones+2.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gently pat dough into round.</td></tr>
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1/2 tsp. salt</div>
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1/4 cup chopped walnuts</div>
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1/4 cup dried cranberries</div>
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2 tsp. orange zest</div>
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1/4 cup butter</div>
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2 eggs</div>
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1/4 cup half and half</div>
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<ol>
<li>Preheat oven to 450ºF.</li>
<li>Mix dry ingredients and cold cut butter into flour mixture until the size of small peas using a pastry blender or two knives.</li>
<li>Beat eggs in separate bowl, reserving 2 Tbsp. to brush tops of scones before baking.</li>
<li>Add half-and-half to remaining eggs.</li>
<li>Make a well in dry ingredients, add wet ingredients and as <a href="http://en.wikipedia.org/wiki/Irma_S._Rombauer">Irma Rombauer</a> cautions us, "Combine with a few swift strokes. Handle the dough as little as possible."</li>
<li>Turn dough out onto the tray, pat into a large round (approximately 2 inches thick), then slice into six equal wedges with a silicone knife or other scratch-proof tool.</li>
<li>Brush triangles with beaten egg and sprinkle with sugar.</li>
<li>Bake for 20 minutes or until browned.</li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-zuD2KopOsWA/TpRsvKhPAPI/AAAAAAAAA2w/PdqV4tHHWd8/s1600/GS_Scones+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-zuD2KopOsWA/TpRsvKhPAPI/AAAAAAAAA2w/PdqV4tHHWd8/s200/GS_Scones+3.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Separate with a scratch-proof tool such as this silicone knife.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-PieDsOxnSNo/TpRswZQas-I/AAAAAAAAA24/3hohglWLv88/s1600/GS_Scones+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: justify;"><img border="0" height="150" src="http://3.bp.blogspot.com/-PieDsOxnSNo/TpRswZQas-I/AAAAAAAAA24/3hohglWLv88/s200/GS_Scones+4.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brush tops of scones with reserved egg.</td></tr>
</tbody></table>
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<a href="http://4.bp.blogspot.com/-OeOUZmwnsW0/TpRsw56JWBI/AAAAAAAAA3A/DxgF20OoY2A/s1600/GS_Scones+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-OeOUZmwnsW0/TpRsw56JWBI/AAAAAAAAA3A/DxgF20OoY2A/s320/GS_Scones+5.jpg" width="320" /></a></div>
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<div class="blogger-post-footer">Yours in "Good Health, Pleasure and Profit,"
Damon</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3258092573486033491.post-14552686567234096522011-10-11T10:18:00.000-07:002011-11-17T11:11:03.780-08:00Jalapeño Cornbread<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/_CeZ1Gd5qbSc/TP5vqHNQsGI/AAAAAAAAAsI/7HhDVgGpBew/s1600/PB160067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_CeZ1Gd5qbSc/TP5vqHNQsGI/AAAAAAAAAsI/7HhDVgGpBew/s320/PB160067.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;"><i>This traditional cornbread recipe was adapted from "Guardian Service Tested Recipes" to suit the Californio theme of our <a href="http://guardianserviceware.blogspot.com/2010/11/roast-turkey-guardian-way.html#goldrushstuffing">Gold Rush Stuffing</a> in last year's Thanksgiving post on <a href="http://guardianserviceware.blogspot.com/2010/11/roast-turkey-guardian-way.html">roast turkey</a>. </i></span><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;"><i>It cooks to golden-brown perfection in the 10" Guardian Service Breakfast Fryer.</i></span><br />
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<a href="http://4.bp.blogspot.com/-EfN0gXEJz3A/TsVaMxFJZII/AAAAAAAAA5I/erwUHntPxo4/s1600/GS_cornbread+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-EfN0gXEJz3A/TsVaMxFJZII/AAAAAAAAA5I/erwUHntPxo4/s200/GS_cornbread+1.jpg" width="150" /></a><span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #38761d;">Jalapeño Cornbread</span></span></span></div>
<span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">1 medium onion, chopped</span><br />
<span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">2-3 jalapeño peppers, seeded, finely chopped</span><br />
<span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">1 cup flour</span><br />
<span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">2 tsp. baking powder</span><br />
<span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">1 tsp. salt</span><br />
<span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">2 T. sugar</span><br />
<span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">2 cups cornmeal</span><br />
<span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">2 eggs</span><br />
<span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">2 cups milk or buttermilk</span><br />
<span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">4 T. melted butter, plus more for sautéing onion and peppers</span><br />
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<ol>
<li><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">Melt butter in 10" Guardian Service breakfast fryer and reserve 4 T for batter. In remaining butter, sauté onion and peppers until tender.</span></li>
<li><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">Sift together flour, baking powder, salt and sugar. Add cornmeal.</span></li>
<li><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">Beat egg, add milk.</span></li>
<li><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">Mix quickly with dry ingredients and pour batter over the onion and pepper mixture.</span></li>
<li><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">Pour melted butter over top and cut through batter with a spatula.</span></li>
<li><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">Bake in oven at 400℉ (or in a layer pan on high in Guardian Service Kettle Canner) for 20-30 minutes or until a toothpick inserted at the center comes out clean.</span></li>
</ol>
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<a href="http://1.bp.blogspot.com/-_ZtUH16kSPk/TsVaNTKK1II/AAAAAAAAA5Q/feZeMQQQcXA/s1600/GS_cornbread+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-_ZtUH16kSPk/TsVaNTKK1II/AAAAAAAAA5Q/feZeMQQQcXA/s320/GS_cornbread+2.jpg" width="240" /></a></div>
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<span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-size: 12px;"><i><br /></i></span></span><div class="blogger-post-footer">Yours in "Good Health, Pleasure and Profit,"
Damon</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3258092573486033491.post-46335681153196739582011-09-12T11:38:00.000-07:002011-10-25T10:10:07.919-07:00Guardian Service Demonstration Dinner<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-v2UmIgC5TOI/TmzY7KYMf-I/AAAAAAAAA0g/fZlgePDXmEY/s1600/GS_DemoDinner+12.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-v2UmIgC5TOI/TmzY7KYMf-I/AAAAAAAAA0g/fZlgePDXmEY/s200/GS_DemoDinner+12.jpg" width="200" /></a></div>
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In its day, Guardian Service ware was sold door-to-door, often at neighborhood parties where a salesman would prepare a demonstration dinner. Similar to the later Tupperware parties, the sales strategy relied on showing the product to the customer first-hand. The salesmen prepared and presented meals to highlight their pitch: the economic and nutritional advantages of waterless cooking the "Guardian Service Way." The hostess would receive a <a href="http://www.flickr.com/photos/hazelhome/5728903726/">caddy of highball glasses with matching coasters</a> or candlesticks or salt and pepper set, or other such gift. These dinners were often publicized with listings in the social register, such as the one pictured below.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-yrKbutPuWww/Tm5DULSFZwI/AAAAAAAAA0s/J6NOleLlDu8/s1600/GS_DemoDinner15.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="178" src="http://2.bp.blogspot.com/-yrKbutPuWww/Tm5DULSFZwI/AAAAAAAAA0s/J6NOleLlDu8/s200/GS_DemoDinner15.png" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;">A typical Guardian Service Demonstration Dinner notice<br />from the <a href="http://gfp.stparchive.com/Archive/GFP/GFP06191947P01.php">Granite Falls Press</a>, WA (June 19, 1947)</span></td></tr>
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Last week we recreated the Guardian Service Demonstration Dinner (while trying to keep our "Knights of Nutrition" proselytizing on medium low). We packed up the Guardian Service Roaster, Duplex Pan and Economy Trio Cookers, and the Beverage Urn and Coffee Maker and prepared a dinner for eight at our friend <a href="http://www.nancylamb.com/">Nancy</a>'s home in Venice. Among those in attendance were our friend Dirk (who we discovered had sold waterless cookware in his college years) and Sam Watters (author of the LA Times' <a href="http://www.latimes.com/features/home/la-hm-lostla-20100403,0,724240.story"><i><b>Lost LA</b></i> feature</a> on our Guardian Service cookware collection).</div>
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We wanted to cook an elegant dinner that would showcase the key advantages of Guardian Service Ware (the economy and nutrition of stove-top, waterless cooking) with fresh, local, seasonal fare, so we left planning the menu until we shopped our ingredients, starting with the cut of meat.</div>
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<a href="http://3.bp.blogspot.com/-YwjdhNjQtYQ/TmzY155b8WI/AAAAAAAAAz4/puBnk2ecwzA/s1600/GS_DemoDinner+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-YwjdhNjQtYQ/TmzY155b8WI/AAAAAAAAAz4/puBnk2ecwzA/s200/GS_DemoDinner+2.jpg" width="200" /></a>The family farm on which I was raised in North Dakota maintains a small herd of free-range beef cattle which are integral to its organic, bio-dynamic, self-sustaining ecosystem. Here in Los Angeles, we're fortunate to receive most of the red meat we consume from my family's farm, so we never really consider buying beef raised in a feed-lot <i>Cowschwitz</i>. Regular outbreaks of food-born illness have heightened public awareness of the health and environmental risks involved in raising and eating hormonally and genetically modified animals. Whenever possible, we look for a butcher who sources meat from ranches employing ethical, humane practices.</div>
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<a href="http://3.bp.blogspot.com/-Tjz7wYVo1Vw/TmzY2fMM0wI/AAAAAAAAAz8/EXPR5yu9xlI/s1600/GS_DemoDinner+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="56" src="http://3.bp.blogspot.com/-Tjz7wYVo1Vw/TmzY2fMM0wI/AAAAAAAAAz8/EXPR5yu9xlI/s200/GS_DemoDinner+3.jpg" width="200" /></a></div>
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We've been reading and hearing about <a href="http://lindyandgrundy.com/"><b>Lindy & Grundy</b></a> for over a year and thought what better way to showcase the Guardian Service Roaster than with something special from this excellent charcuterie?<br />
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<a href="http://4.bp.blogspot.com/-YrOlLQwzGn0/TmzY3cQyi8I/AAAAAAAAA0E/hKBX3eRdJgQ/s1600/GS_DemoDinner+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-YrOlLQwzGn0/TmzY3cQyi8I/AAAAAAAAA0E/hKBX3eRdJgQ/s200/GS_DemoDinner+5.jpg" width="200" /></a>Proprietress Amelia Posada greeted us at the door with a friendly hello—fresh as milk, raven hair tied up in a red kerchief with Bow lips stained to match, a Rosie the Riveter of the Rib Roast. I told her what I had in mind and how many we were serving and she presented a butterflied leg of lamb, artfully trimmed and aged to perfection (and as with all their meats, local, pastured and organic). We'll be back to try the half beef/half bacon ground mix Amelia recommends for a blue cheese-topped burger…</div>
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As we shopped for produce at the <a href="http://www.farmersmarketla.com/">Farmers Market</a> at Fairfax and 3rd, I surfed some recipe sites for inspiration. All the local organic vegetables and spices we needed were available for the seasonal Persian lamb dish below. We altered a few ingredients from the original recipe, roasting the garlic and jalapeño in advance to mellow and sweeten their effects on the meat.</div>
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<a href="http://4.bp.blogspot.com/-RUw9SLNE9LU/TOWit1-caOI/AAAAAAAAAq4/FyAI4dBy7p4/s1600/GSTurkey2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-RUw9SLNE9LU/TOWit1-caOI/AAAAAAAAAq4/FyAI4dBy7p4/s200/GSTurkey2.jpg" width="150" /></a></div>
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We prepared one pot each of carrot coins, red and white new potatoes and red and white cabbage in the Guardian Service Economy Trio Cookers (or "triangle pans" as they're often called). And for dessert: a lemon pound cake cooked stove-top in the Duplex Utility Pan, topped with fresh strawberries muddled with brown sugar and plain yogurt and served with <a href="http://guardianserviceware.blogspot.com/2010/06/guardian-coffee.html">Guardian Service Coffee</a>.</div>
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<a href="http://3.bp.blogspot.com/-17Uv6-rhHcc/TmzY7mWJOnI/AAAAAAAAA0k/a5wvzv9Xb8I/s1600/GS_DemoDinner+13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-17Uv6-rhHcc/TmzY7mWJOnI/AAAAAAAAA0k/a5wvzv9Xb8I/s320/GS_DemoDinner+13.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="color: #990000; font-size: large;"><b>Roast Garlic Stuffed Leg of Lamb</b></span></div>
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<i>inspired by <b>Fakdeh Mehshi Khodra</b></i></div>
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2 cups chopped fresh flat-leaf parsley</div>
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1 cup chopped fresh mint leaves</div>
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25 cloves garlic, peeled, roasted and mashed</div>
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2 Tbsp olive oil</div>
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1/2 tsp finely chopped jalapeño pepper</div>
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2-3 carrots, sliced in half lengthwise</div>
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1 large onion, quartered</div>
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1/2 tsp ground allspice</div>
<div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;">
1/2 tsp grated nutmeg</div>
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1/2 tsp ground cloves</div>
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1 tsp fresh ginger, minced</div>
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2 tsp salt</div>
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1 tsp black pepper</div>
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4 1/2 pounds boneless leg of lamb, butterflied, trimmed of excess fat, rinsed, and patted dry</div>
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1 pound onions, halved</div>
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1/4 cup apple cider vinegar</div>
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1 cup red wine*</div>
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1 Tbsp cornstarch or flour</div>
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<br /></div>
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*Verjus, a sour grape juice, is traditional for a Muslim recipe. Vinegar and wine are a fine substitute.<br />
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</div>
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</div>
<div style="text-align: right;">
<a href="http://4.bp.blogspot.com/-Dr0kfgdDino/TmzY4aMWQKI/AAAAAAAAA0M/Hza5mieVYgw/s1600/GS_DemoDinner+7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-Dr0kfgdDino/TmzY4aMWQKI/AAAAAAAAA0M/Hza5mieVYgw/s200/GS_DemoDinner+7.jpg" width="200" /></a></div>
<ol>
<li><span class="Apple-style-span" style="font-family: Helvetica; font-size: small;">Lightly coat 2 dozen peeled garlic cloves in a small or medium sized pot. Cover and place over medium high heat for 5 minutes, until lid is warm to touch, reduce heat to low and roast for 30 minutes, shaking pot occasionally to keep cloves from sticking.</span></li>
<li><span class="Apple-style-span" style="font-family: Helvetica; font-size: small;">Add minced jalapeños and continue to roast additional 5-10 minutes. Remove pot from heat and allow to cool.</span></li>
<li><span class="Apple-style-span" style="font-family: Helvetica; font-size: small;">Using a food processor or blender, blend the roast garlic and jalapeño together with chopped mint and parsley and set aside.</span></li>
<li><span class="Apple-style-span" style="font-family: Helvetica; font-size: small;">Rub the dry spices and ginger into the prepared cut of meat, massaging well.</span></li>
<li><span class="Apple-style-span" style="font-family: Helvetica; font-size: small;">Spoon a ribbon of the garlic paste into the center of the cut and roll into a roast, securing with kitchen twine.</span></li>
<li><span class="Apple-style-span" style="font-family: Helvetica; font-size: small;">Heat 1-2 Tbsp of olive oil in the Guardian Service Roaster over medium heat and coat bottom of pan well. Add the roast, searing each side for 90 seconds. Remove roast, add the halved carrots and quartered onion to the bottom of the roaster to form a cooking rack to support the roast. Return roast to pan, add any remaining garlic paste to the top, and sprinkle generously with cider and wine.</span></li>
<li><span class="Apple-style-span" style="font-family: Helvetica; font-size: small;">Cover and cook over medium low heat for 1.5 to 2 hours, depending on desired temperature of the finished roast. Allow to rest for 15 minutes, carve and transfer to the Guardian Service Roaster platter. Garnish with roasted carrot and onion and cover until ready to serve.</span></li>
<li><span class="Apple-style-span" style="font-family: Helvetica; font-size: small;">Reduce the remaining roast and vegetable drippings over medium low heat, adding a tablespoon of cornstarch or flour mixed an equal amount of water or wine to the gravy to thicken, if desired. Serve with roast and vegetables.</span></li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-cNWpDBLYqnw/TmzY411eK5I/AAAAAAAAA0Q/oOFvqCXu09s/s1600/GS_DemoDinner+8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-cNWpDBLYqnw/TmzY411eK5I/AAAAAAAAA0Q/oOFvqCXu09s/s320/GS_DemoDinner+8.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rubbing spices into the lamb</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-rZ8BJ2CUiiE/TmzY5gnfDkI/AAAAAAAAA0U/K_tmdnTyMOw/s1600/GS_DemoDinner+9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-rZ8BJ2CUiiE/TmzY5gnfDkI/AAAAAAAAA0U/K_tmdnTyMOw/s320/GS_DemoDinner+9.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the roast garlic-jalapeño-mint-parsley paste</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-lcXt-0sNXOk/TmzY6OIjL5I/AAAAAAAAA0Y/k_OY2RoaEt0/s1600/GS_DemoDinner+10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-lcXt-0sNXOk/TmzY6OIjL5I/AAAAAAAAA0Y/k_OY2RoaEt0/s320/GS_DemoDinner+10.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rolling and trussing the roast with kitchen twine</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-PNZspxTyxYI/TmzY6uy1FXI/AAAAAAAAA0c/x8RTuX2FY7g/s1600/GS_DemoDinner+11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-PNZspxTyxYI/TmzY6uy1FXI/AAAAAAAAA0c/x8RTuX2FY7g/s320/GS_DemoDinner+11.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Searing all sides of the roast seals in the moisture</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-C6E1Y0nTzNQ/TmzY1ddpa5I/AAAAAAAAAz0/0pGQfSv0VOg/s1600/GS_DemoDinner+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-C6E1Y0nTzNQ/TmzY1ddpa5I/AAAAAAAAAz0/0pGQfSv0VOg/s320/GS_DemoDinner+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The prepared leg of lamb resting on a vegetable rack, ready cover and roast</td></tr>
</tbody></table>
</div>
<span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">For advice on preparing the carrots, potatoes and cabbage, visit our previous blog post on </span><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;"><a href="http://guardianserviceware.blogspot.com/2010/01/vegetables-guardian-service-way.html">cooking vegetables the "Guardian Service Way."</a></span><br />
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<br /></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="color: #f1c232; font-size: large;"><b>Guardian Service Lemon Pound Cake</b></span></div>
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<i>Adapted for the Guardian Service Duplex Utility Pan. Serve warm or cold. Make ahead, freezes well.</i></div>
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<a href="http://4.bp.blogspot.com/-mdfAgBRXTss/TmzY2pOo2BI/AAAAAAAAA0A/y-Jsl5LeVxU/s1600/GS_DemoDinner+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-mdfAgBRXTss/TmzY2pOo2BI/AAAAAAAAA0A/y-Jsl5LeVxU/s200/GS_DemoDinner+4.jpg" width="200" /></a></div>
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1/2 pound (2 sticks) butter</div>
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1/2 cup sugar, more if desired</div>
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4 eggs, beaten</div>
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2 lemons, juice and zest</div>
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3/4 cup milk</div>
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1/2 cup sour cream</div>
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2 1/2 cups flour</div>
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1 tsp baking soda</div>
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1 tsp baking powder</div>
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1/2 tsp salt</div>
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</div>
<ol>
<li>Blend butter until creamy, add sugar, then eggs and lemon juice and zest.</li>
<li>Sift together remaining dry ingredients and fold together with remaining wet ingredients.</li>
<li>Spoon into heated, buttered Duplex Utility pan, close and cook for 13-15 minutes on medium low heat. Flip pan and cook additional 13-15 minutes.</li>
<li>Remove from heat and allow to rest unopened an additional 10-15 minutes.</li>
<li>Open pan and gently run a knife along the edge of the cake to loosen, remove to baking rack and cool. Slice and serve with fresh strawberries and yogurt.</li>
</ol>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-vvkCkVvm3VY/TmzY3z_ZT8I/AAAAAAAAA0I/PeljRfJMi2M/s1600/GS_DemoDinner+6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-vvkCkVvm3VY/TmzY3z_ZT8I/AAAAAAAAA0I/PeljRfJMi2M/s320/GS_DemoDinner+6.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tasty cake, stove-top</td></tr>
</tbody></table>
Don't miss our other blog posts with <a href="http://guardianserviceware.blogspot.com/search/label/Duplex%20Utility%20Pan">recipe ideas for the Guardian Service Duplex Utility Pan</a> and <a href="http://guardianserviceware.blogspot.com/2010/06/guardian-coffee.html">instructions for making Guardian Service Coffee</a>.<br />
<br /></div>
<br /><div class="blogger-post-footer">Yours in "Good Health, Pleasure and Profit,"
Damon</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3258092573486033491.post-78283321003529686392011-09-03T11:42:00.000-07:002011-09-03T11:48:26.943-07:00Two Seasonal Sauces<br />
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<a href="http://1.bp.blogspot.com/-_T6m8Ig6q3w/TmJzaW2uDII/AAAAAAAAAzU/FT6lu4pO3lc/s1600/GS_Sauces+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="150" src="http://1.bp.blogspot.com/-_T6m8Ig6q3w/TmJzaW2uDII/AAAAAAAAAzU/FT6lu4pO3lc/s200/GS_Sauces+2.jpg" width="200" /></a></div>
<div style="text-align: justify;">
Here are a pair of sauces—cooked up Guardian Service style—that celebrate two end-of-summer flavors: peppers and figs; perfect with any grilled meal or outdoor lunch. Serve them fresh or water bath can them to savor later.</div>
<div style="text-align: justify;">
The "waterless cooking" method is especially suited to sauces like these because it intensifies and marries the flavors. These can be made ahead in any medium-sized Guardian Service unit (a "triangle"pot, fryer, dome cooker, etc). Each sauce requires adding ingredients at earlier or later stages, so that all reach the desired texture and don't over or under-cook. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span class="Apple-style-span" style="color: #cc0000; font-size: large;">Sweet Hot Pepper Relish</span></b></div>
<div style="text-align: justify;">
Serve with hot dogs, hamburgers, sloppy joes...</div>
<div style="text-align: justify;">
<i><span class="Apple-style-span" style="font-size: x-small;">Makes 3-4 cups</span></i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
4 sweet peppers</div>
<div style="text-align: justify;">
2 hot peppers</div>
<div style="text-align: justify;">
2 carrots</div>
<div style="text-align: justify;">
1 medium sweet onion</div>
<div style="text-align: justify;">
2 Tbsp. sugar</div>
<div style="text-align: justify;">
1/4 cup apple cider vinegar</div>
<div style="text-align: justify;">
juice of 1/2 lemon</div>
<div style="text-align: justify;">
pinch celery seed</div>
<div style="text-align: justify;">
salt, pepper to taste</div>
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<a href="http://2.bp.blogspot.com/-bSOwm-IqcOE/TmJzaC5nY5I/AAAAAAAAAzQ/ZRwQObm4GTY/s1600/GS_Sauces+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-bSOwm-IqcOE/TmJzaC5nY5I/AAAAAAAAAzQ/ZRwQObm4GTY/s200/GS_Sauces+1.jpg" width="200" /></a></div>
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<ol>
<li style="text-align: justify;">Prepare hot peppers: wash, seed and remove stems from peppers (you may want to use latex gloves for this). Coat with olive oil, add to GS unit and roast on medium for 20-30 minutes, shaking unit occasionally to keep peppers from sticking. Set lid slightly ajar for last 10 minutes to allow moisture to escape. Remove peppers and allow to cool.</li>
<li style="text-align: justify;">Dice carrots into bite-size pieces and add to Guardian service unit. Begin roasting carrots over medium heat.</li>
<li style="text-align: justify;">Meanwhile, prepare sweet peppers: wash, seed and remove stems. Dice sweet and hot peppers and sweet onion together. Add to the roasting carrots, reduce heat and allow all vegetables to cook together for 10-15 minutes, just long enough for the carrots, onions and sweet peppers to retain a slight crunch.</li>
<li style="text-align: justify;">Remove from heat and add remaining ingredients and stir until well-coated; allow to cool. Chill and serve.</li>
</ol>
<div style="text-align: justify;">
<a href="http://1.bp.blogspot.com/-wlepVakzACw/TmJzbbXmtMI/AAAAAAAAAzc/-R-VKjvJg5E/s1600/GS_Sauces+4.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-wlepVakzACw/TmJzbbXmtMI/AAAAAAAAAzc/-R-VKjvJg5E/s200/GS_Sauces+4.jpg" width="150" /></a></div>
<br />
<div style="text-align: justify;">
<b><span class="Apple-style-span" style="color: purple; font-size: large;">Fig and Lavender Chutney</span></b></div>
<div style="text-align: justify;">
A simple but elegant chutney to serve with pork, chicken, salmon or mahi-mahi, polenta...</div>
<div style="text-align: justify;">
<i><span class="Apple-style-span" style="font-size: x-small;">Makes 3-4 cups</span></i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
7-8 large, ripe sweet figs (Turkey, Violette de Bordeaux, Black Mission)</div>
<div style="text-align: justify;">
1 medium sweet onion</div>
<div style="text-align: justify;">
1 Tbsp butter or oil</div>
<div style="text-align: justify;">
1/4 cup balsamic vinegar</div>
<div style="text-align: justify;">
2 tsp. garlic powder</div>
<div style="text-align: justify;">
1 Tbsp agave nectar and/or honey</div>
<div style="text-align: justify;">
4 lavender flowers</div>
<div style="text-align: justify;">
1 jigger bourbon</div>
<div style="text-align: justify;">
pinch fresh ground clove</div>
<div style="text-align: justify;">
salt and pepper to taste</div>
<br />
<ol><a href="http://3.bp.blogspot.com/-LCwfANZwHxA/TmJzaz3zhKI/AAAAAAAAAzY/IEZmHbqxa84/s1600/GS_Sauces+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-LCwfANZwHxA/TmJzaz3zhKI/AAAAAAAAAzY/IEZmHbqxa84/s200/GS_Sauces+3.jpg" width="150" /></a>
<li style="text-align: justify;">Chop onion and sauté in butter (or oil) in Guardian Service unit until translucent.</li>
<li style="text-align: justify;">Add balsamic vinegar, garlic powder, agave and/or honey and continue to cook.</li>
<li style="text-align: justify;">Chop figs and lavender flowers and add to onion. </li>
<li style="text-align: justify;">Add remaining seasoning (clove, salt, pepper and bourbon) and cook for twenty minutes or until the figs cook down into a sauce.</li>
<li style="text-align: justify;">Serve warm or cold.</li>
</ol>
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<a href="http://1.bp.blogspot.com/-JGZKL3sFFD4/TmJzbyZ3jwI/AAAAAAAAAzg/HwhHbkMmFqw/s1600/GS_Sauces+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-JGZKL3sFFD4/TmJzbyZ3jwI/AAAAAAAAAzg/HwhHbkMmFqw/s320/GS_Sauces+5.jpg" width="240" /></a></div>
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<a href="http://4.bp.blogspot.com/-m26-27KPt78/TmJzccjxCMI/AAAAAAAAAzk/uEEdRVorrAM/s1600/GS_Sauces+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-m26-27KPt78/TmJzccjxCMI/AAAAAAAAAzk/uEEdRVorrAM/s320/GS_Sauces+6.jpg" width="320" /></a></div>
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<br /></div>
<br /><div class="blogger-post-footer">Yours in "Good Health, Pleasure and Profit,"
Damon</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3258092573486033491.post-76337119632395735512011-08-23T10:59:00.000-07:002011-08-23T11:00:00.669-07:00Retro Rennovation<div class="separator" style="clear: both; text-align: center;"><a href="http://graphics8.nytimes.com/images/2011/08/18/garden/18retro-span/18retro-span-articleLarge.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="125" src="http://graphics8.nytimes.com/images/2011/08/18/garden/18retro-span/18retro-span-articleLarge.jpg" width="200" /></a></div><div style="text-align: justify;">The NY Times recently did a feature ("<a href="http://www.nytimes.com/2011/08/18/garden/restoring-the-retro-house.html?_r=1">Restoring the Retro House</a>") on Pam Kueber and her excellent "<a href="http://retrorenovation.com/">Retro Renovation</a>" blog, which features a "daily dose of midcentury remodeling resources, home design inspiration, thrifty finds and a generous community of people passionate about their vintage and postwar homes—'modern' and 'modest' alike." We've added her site to our Blog Roll—check it out.</div><div class="blogger-post-footer">Yours in "Good Health, Pleasure and Profit,"
Damon</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3258092573486033491.post-38694939996794433042011-08-23T08:46:00.000-07:002012-06-04T08:43:40.495-07:00Strawberry Shortcake in the Guardian Service Duplex Utility Pan<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-IVhrtE8Hscw/TlLhltawgqI/AAAAAAAAAyo/-TOI7_rtfWk/s1600/GS_StrawberryShortcake+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;"><img border="0" height="150" src="http://1.bp.blogspot.com/-IVhrtE8Hscw/TlLhltawgqI/AAAAAAAAAyo/-TOI7_rtfWk/s200/GS_StrawberryShortcake+3.jpg" width="200" /></a></div>
Most often this hinged pan is used to <a href="http://guardianserviceware.blogspot.com/2010/06/duplex-pan-redux.html">prepare omelets</a> (and it will, indeed reward you with lofty, golden omelets once you understand its eccentricities). But the marketing team of the Century Metalcraft Corporation dubbed it The Guardian Service Duplex Utility Pan for a reason. True to its "Kitchen of Tomorrow" name, the pan works as mini-Dutch oven to cook up a meal for two quickly and fuel-efficiently. We like putting the pan through its paces (and have adapted it for various <a href="http://guardianserviceware.blogspot.com/search/label/Duplex%20Utility%20Pan">uses</a>) but these quick biscuits prove one of the best: the entire dessert takes less than 30 minutes to prepare, from assembling ingredients to presentation.</div>
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I've adapted the Shortcake recipe from the Guardian Service Tested Recipes cookbook to yield enough dough for two large biscuits. While I replaced the shortening in the recipe with butter and reduced the sugar slightly, the biscuits turned out light and fluffy (make sure not to over-handle the dough—rolling and shaping with your hands is sufficient).</div>
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Freshly whipped heavy cream is traditional (perhaps with a drop of brandy and scant sugar) but here I've substituted a yogurt sauce (scented with agave nectar, nutmeg and vanilla and added a drizzle of pomegranate molasses to the berries in place of a sugar glaze.</div>
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<span class="Apple-style-span" style="color: red; font-size: large;"><b>Guardian Service Strawberry Shortcake</b></span></div>
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<i><span class="Apple-style-span" style="font-size: xx-small;">The classic summertime dessert adapted for the Guardian Service Duplex Utility Pan</span></i></div>
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<a href="http://4.bp.blogspot.com/-cp_lI2lsEvI/TlLhgjj3aII/AAAAAAAAAyc/Hr-p_OCHgZU/s1600/GS_StrawberryShortcake+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="320" src="http://4.bp.blogspot.com/-cp_lI2lsEvI/TlLhgjj3aII/AAAAAAAAAyc/Hr-p_OCHgZU/s320/GS_StrawberryShortcake+7.jpg" width="240" /></a></div>
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1 cup flour</div>
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2 tsp baking powder</div>
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2 Tbsp sugar</div>
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pinch salt</div>
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2 Tbsp cold butter, diced (plus more for pan)</div>
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1/3 cup milk</div>
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1 egg</div>
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1 dozen fresh organic strawberries, sliced</div>
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2 Tbsp pomegranate molasses (optional)</div>
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<span class="Apple-style-span" style="color: #e69138;"><b><span class="Apple-style-span" style="font-size: large;">Low-Fat Yogurt Sauce</span></b></span></div>
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1 cup low-fat yogurt</div>
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2 Tbsp. agave nectar</div>
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1/2 tsp. pure vanilla extract</div>
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<a href="http://3.bp.blogspot.com/-QrKM84PFZx4/TlLhn7YRKhI/AAAAAAAAAy0/m_ZSPHy4K8Y/s1600/GS_StrawberryShortcake+6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-QrKM84PFZx4/TlLhn7YRKhI/AAAAAAAAAy0/m_ZSPHy4K8Y/s200/GS_StrawberryShortcake+6.jpg" width="150" /></a>pinch fresh–ground nutmeg</div>
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<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">Mix dry ingredients (flour, baking powder, sugar, salt)</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">Cut cold butter into flour. Beat egg, add to milk and mix into flour with pastry blender.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">Turn out onto floured board, roll and shape into biscuits by hand, using a light, deft touch.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">Heat Duplex Utility pan, add butter and drop biscuits into pan.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">Close lid, cook for 8-10 minutes until bottoms are browned. </span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">Open pan, heat opposite side, add pat of butter and coat pan. Close lid, flip pan and brown biscuits on other side.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">Remove biscuits from pan, halve and fill with strawberries, top with yogurt sauce.</span></li>
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<a href="http://3.bp.blogspot.com/-UqEIkSau2RE/TlLhnHdjtlI/AAAAAAAAAyw/FKxGq72ohPY/s1600/GS_StrawberryShortcake+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-UqEIkSau2RE/TlLhnHdjtlI/AAAAAAAAAyw/FKxGq72ohPY/s320/GS_StrawberryShortcake+5.jpg" width="320" /></a></div>
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<a href="http://1.bp.blogspot.com/-UpVF0t8YRTM/TlLhk5DU90I/AAAAAAAAAyk/zytZjML8Cz4/s1600/GS_StrawberryShortcake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-UpVF0t8YRTM/TlLhk5DU90I/AAAAAAAAAyk/zytZjML8Cz4/s320/GS_StrawberryShortcake+2.jpg" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-W-KL5pny4Ag/TlLhkJBtDdI/AAAAAAAAAyg/2MLFoedmhvw/s1600/GS_StrawberryShortcake+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-W-KL5pny4Ag/TlLhkJBtDdI/AAAAAAAAAyg/2MLFoedmhvw/s400/GS_StrawberryShortcake+1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The complete Guardian Service dessert: Strawberry Shortcake and <a href="http://guardianserviceware.blogspot.com/2010/06/guardian-coffee.html" target="_blank">Coffee</a></td></tr>
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<br /></div><div class="blogger-post-footer">Yours in "Good Health, Pleasure and Profit,"
Damon</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3258092573486033491.post-35815939246509717792011-06-09T11:35:00.000-07:002017-02-22T09:08:42.709-08:00Four Pancake Variations for the Guardian Service Fryer<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-cpTCAMPvblA/TfEMvMpQMcI/AAAAAAAAAw0/vfjXDzkvInk/s1600/GS_Pannekoeken+4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="300" src="https://4.bp.blogspot.com/-cpTCAMPvblA/TfEMvMpQMcI/AAAAAAAAAw0/vfjXDzkvInk/s400/GS_Pannekoeken+4.png" width="400" /></a></div>
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We’ve cooked up plenty of <a href="http://guardianserviceware.blogspot.com/2010/02/guardian-griddle-cakes.html">Guardian Service “Greaseless” Griddle Cakes</a> for friends and family, but lately we’ve been serving these easy–breezy dishes with intimidating Teutonic names: <i>Pannekoeken</i>, <i>Apfelpfannküchen</i>, <i>Salzburger</i> <i>Nockerln</i> and <i>Kaiserschmarrn</i>.</div>
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Don’t let their names and many aliases confuse you: “Dutch Pancake,” “Dutch Baby,” “German Apple Pancake,” “<a href="http://en.wikipedia.org/wiki/David_Eyre's_pancake">David Eyre’s Pancake</a>”… They're one–pan pancakes, quick and folky yet elegant dishes, all similar in preparation, infinitely versatile and equally suitable for breakfast or dessert. You might even adapt them as a savory for a brunch or luncheon.</div>
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We’ve adapted these recipes, traditionally cooked in an iron skillet, for the 10” Guardian Service fryer, which serves 3-4, though you could half again the recipe and prepare it in the 12” fryer for 6-8.</div>
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<a href="http://2.bp.blogspot.com/-beipMjAxkGw/TfEMr-GWGWI/AAAAAAAAAwo/N1JBHlkCMlo/s1600/GS_Pannekoeken+1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://2.bp.blogspot.com/-beipMjAxkGw/TfEMr-GWGWI/AAAAAAAAAwo/N1JBHlkCMlo/s200/GS_Pannekoeken+1.png" width="150" /></a>Each recipe starts with a pan of bubbling butter in which the batter is briefly fried before finishing in a high oven to bake into a golden puff, or in the case of the <i>Kaiserschmarrn</i>, scrambled into golden dumplings.</div>
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Begin with a basic <b><i>Pannekoek</i></b> (or “David Eyre’s Pancake,” as Craig Claiborne dubbed it in an enduringly popular <a href="http://www.nytimes.com/2007/03/25/magazine/25food.txt.html">1966 article</a> for the NY Times). Add apples, and a bit more flour and milk, and you have a traditional <b><i>Apfelpfannküchen</i></b> or a German Apple Pancake. Without the apples but with beaten egg whites folded in it becomes <i><b>Kaiserschmarrn</b></i> (roughly translated “Emporer’s Hash”). Minus the flour, you have the sweet Austrian soufflé “<i><b>Salzburger</b></i> <i><b>Nockerln</b></i>,” or Salzburg dumplings.</div>
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<a href="http://4.bp.blogspot.com/-irFxsMfekRY/TfEMtAgdJ0I/AAAAAAAAAws/RQoU7tRRse4/s1600/GS_Pannekoeken+2.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-irFxsMfekRY/TfEMtAgdJ0I/AAAAAAAAAws/RQoU7tRRse4/s200/GS_Pannekoeken+2.png" width="200" /></a><b><i><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-size: large;">Pannekoek</span></span></i></b></div>
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<b><i><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-size: large;"></span></span></i></b>or "David Eyre's Pancake"</div>
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<i>Simple yet showy, the original one-pan pancake. Get everyone to the table before you remove this from the oven!</i></div>
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(Note that if you replace the nutmeg with a pinch of salt or some herbs and cooked this batter in a cold buttered skillet for twice as long, it would become a <a href="http://en.wikipedia.org/wiki/Yorkshire_pudding">Yorkshire Pudding</a> (or poured in muffin tins or ramekins: popovers). Our <a href="http://guardianserviceware.blogspot.com/2010/12/guardian-service-gougeres.html">Guardian Service Gougères</a>, has more flour and cheese and comes closer still to an eggy bread).</div>
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3 large eggs</div>
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¾ cup flour</div>
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¾ cup milk</div>
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fresh grated nutmeg</div>
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4 Tbsp. butter</div>
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2 Tbsp. powdered sugar</div>
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Juice of half a lemon</div>
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<a href="http://2.bp.blogspot.com/-U4TdZS0D3tw/TfEMt6CX-nI/AAAAAAAAAww/DZy8IRlhADA/s1600/GS_Pannekoeken+3.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://2.bp.blogspot.com/-U4TdZS0D3tw/TfEMt6CX-nI/AAAAAAAAAww/DZy8IRlhADA/s200/GS_Pannekoeken+3.png" width="150" /></a>1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Preheat the oven to 425°F. In a mixing bowl, lightly beat the eggs. Add the flour, milk and nutmeg and lightly beat until blended but still slightly lumpy.</div>
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2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Melt the butter in the 10” Guardian Service fryer over medium heat. When very hot but not brown, pour in the batter.</div>
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3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Transfer pan to oven and bake until the pancake puffs and turns golden brown at the edges, about 15–20 minutes.</div>
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4.<span class="Apple-tab-span" style="white-space: pre;"> </span>Working quickly, remove the pan from the oven and, using a fine-meshed sieve, sprinkle with the sugar. Sprinkle with lemon juice and serve immediately with warm preserves. Serves 2 to 4.</div>
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<a href="http://3.bp.blogspot.com/-bX5qKMC7OHs/TfEMxz6oL1I/AAAAAAAAAw8/akUK-B_Y-aI/s1600/GS_Pannekoeken+6.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="200" src="https://3.bp.blogspot.com/-bX5qKMC7OHs/TfEMxz6oL1I/AAAAAAAAAw8/akUK-B_Y-aI/s200/GS_Pannekoeken+6.png" width="150" /></a><b><i><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #990000;">Apfelpfannküchen</span></span></i></b></div>
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<b><i><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #990000;"></span></span></i></b>or German Apple Pancake</div>
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<i>Like the Pannekoek above, but with apples</i></div>
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2 large eggs</div>
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1 cup flour</div>
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1 cup milk</div>
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1/4 tsp. salt</div>
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Pinch of ground cinnamon or nutmeg</div>
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4 Tbsp. melted butter</div>
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2-3 small apples</div>
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1/4 cup brown sugar</div>
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2 Tbsp. powdered sugar</div>
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Juice of half a lemon or orange</div>
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1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Preheat the oven to 500°F. In a mixing bowl, lightly beat the eggs and milk. Add the flour and salt and lightly beat until just blended. Let rest for 10-15 minutes.</div>
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<a href="http://4.bp.blogspot.com/-b5wo_hpJxG4/TfEMwDt8IaI/AAAAAAAAAw4/akHDFfGLErY/s1600/GS_Pannekoeken+5.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-b5wo_hpJxG4/TfEMwDt8IaI/AAAAAAAAAw4/akHDFfGLErY/s320/GS_Pannekoeken+5.png" width="320" /></a>2.<span class="Apple-tab-span" style="white-space: pre;"> </span>While batter is resting, melt the butter in the Guardian Service fryer over medium-high heat. When very hot but not brown, add the apples. Cover and reduce heat, simmering until the apples begin to sweat.</div>
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3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Sprinkle brown sugar and cinnamon over apples and pour the batter over all. Place uncovered fryer in oven, reduce heat to 425℉ and bake until the pancake billows at the edges and turns golden brown, about 15 minutes.</div>
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4.<span class="Apple-tab-span" style="white-space: pre;"> </span>Working quickly, remove the pan from the oven, carefully invert pan onto serving plate, and sprinkle pancake with lemon or orange juice and sifted confectioners' sugar. Serve immediately. Serves 2 to 4.</div>
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<a href="http://1.bp.blogspot.com/-yiwQb8DZ6XI/TfEM5YK6yzI/AAAAAAAAAxY/qQmvr7cCcj0/s1600/GS_Pannekoeken+13.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-yiwQb8DZ6XI/TfEM5YK6yzI/AAAAAAAAAxY/qQmvr7cCcj0/s200/GS_Pannekoeken+13.png" width="200" /></a></div>
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<i><b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #e69138;">Salzburg Nockerln</span></span></b></i></div>
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<i>Essentially a sweet soufflé, fried then baked</i></div>
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Andrew notes: “One of my fondest memories is of wolfing down mouthsful of crusty, oozy, sweet <i>Norckerln</i> on a romantic date in Salzburg, many years ago, with the beautiful and brilliant young Joanna Schneiderman. We took the funicular up the cliff at twilight to sup at the Café Winkler and washed the fabulous dessert down with <i>kaffee mit schlag</i>. Joanna went on to marry my best friend, <a href="http://kenalbala.blogspot.com/">Ken Albala</a>, who incidentally is the <a href="http://www.amazon.com/Pancake-Global-History-Reaktion-Edible/dp/1861893922">world’s leading authority on pancakes</a>. Worlds of love and memory collide in the crack of a few eggs.”</div>
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<a href="http://3.bp.blogspot.com/-oY5ALpTxpgI/TfEM3aBVfjI/AAAAAAAAAxQ/OjY_07KhMlU/s1600/GS_Pannekoeken+11.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://3.bp.blogspot.com/-oY5ALpTxpgI/TfEM3aBVfjI/AAAAAAAAAxQ/OjY_07KhMlU/s200/GS_Pannekoeken+11.png" width="200" /></a>5 eggs, separated</div>
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2 Tbsp. Flour</div>
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1/4 cup sugar</div>
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1 tsp. pure vanilla extract</div>
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zest of 1 lemon</div>
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pinch salt</div>
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<a href="http://4.bp.blogspot.com/-iUEf7zsQhPQ/TfEM4eZsxHI/AAAAAAAAAxU/S08v8bjHpyQ/s1600/GS_Pannekoeken+12.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://4.bp.blogspot.com/-iUEf7zsQhPQ/TfEM4eZsxHI/AAAAAAAAAxU/S08v8bjHpyQ/s200/GS_Pannekoeken+12.png" width="150" /></a>1 Tbsp. butter</div>
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2 Tbsp. powdered sugar</div>
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1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Preheat oven to 400°F. Separate the eggs and lightly beat the yolks with the flour and lemon zest.</div>
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2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Beat the egg whites until stiff, gradually adding a pinch of salt and the sugar.</div>
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3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Fold egg yolk mixture into beaten whites.</div>
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4.<span class="Apple-tab-span" style="white-space: pre;"> </span>Heat butter in 10" Guardian Service fryer until bubbling and spoon the batter into fryer. (Traditionally this is done in three distinct mounds to represent the three mountains of Salzburg—mine sometimes resemble the lava flows of Haleakala, but they still cook to perfection in the GS fryer).<br />
5. Place the fryer in the oven and bake for 12-15 minutes until golden brown. Serve with stewed or fresh fruit and a light dusting of powdered sugar.<br />
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<a href="http://3.bp.blogspot.com/-Q0IxTNEQ0VM/TfEM1BJfY7I/AAAAAAAAAxI/Egxmgf2aOg8/s1600/GS_Pannekoeken+9.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-Q0IxTNEQ0VM/TfEM1BJfY7I/AAAAAAAAAxI/Egxmgf2aOg8/s200/GS_Pannekoeken+9.png" width="150" /></a><b><i><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #b45f06;">Kaiserschmarrn</span></span></i></b></div>
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<i>Fluffy, pan–fried scrambled dumplings</i></div>
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¼ cup raisins</div>
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1 Tbsp rum (or bourbon, etc)</div>
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3 Tbsp. butter</div>
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4 eggs, separated</div>
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3 Tbsp sugar</div>
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1 tsp. pure vanilla extract</div>
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1 cup flour</div>
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1 ½ cups milk</div>
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2 Tbsp powdered sugar</div>
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pinch salt</div>
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Raspberry Sauce</div>
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1.<span class="Apple-tab-span" style="white-space: pre;"> </span>In 10” Guardian Service fryer, simmer raisins with 2 Tbsp of water and/or rum, bourbon, etc.</div>
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2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Separate eggs. Beat yolks with sugar and vanilla until golden, gradually add milk and flour, alternating until mixed into a smooth batter.</div>
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<a href="http://1.bp.blogspot.com/-W4Y6K64PlBo/TfEMyxJ72hI/AAAAAAAAAxA/CXZaammu50c/s1600/GS_Pannekoeken+7.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://1.bp.blogspot.com/-W4Y6K64PlBo/TfEMyxJ72hI/AAAAAAAAAxA/CXZaammu50c/s200/GS_Pannekoeken+7.png" width="150" /></a>3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Beat egg whites until stiff, adding a pinch of salt. Meanwhile, add butter to fryer, lightly sauté raisins.</div>
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4.<span class="Apple-tab-span" style="white-space: pre;"> </span>Fold egg whites into batter and pour over butter and raisins.</div>
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5.<span class="Apple-tab-span" style="white-space: pre;"> </span>When the edges of the batter begin to brown, gently cut through the batter with a spatula and fold over in the pan, scrambling the batter while browning the resulting dumplings on all sides.</div>
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6.<span class="Apple-tab-span" style="white-space: pre;"> </span>Serve immediately with powdered sugar, drizzled with warm raspberry sauce.</div>
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<div class="blogger-post-footer">Yours in "Good Health, Pleasure and Profit,"
Damon</div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-3258092573486033491.post-66410711871780727972011-05-26T16:32:00.000-07:002011-10-25T10:18:25.682-07:00Spicy Burmese Fish in a Pot<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-xshUv9CNVDc/Td7VQrbHYrI/AAAAAAAAAwc/XhqJKq7dVYw/s1600/GS_BurmeseFish8.jpg" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="240" src="http://4.bp.blogspot.com/-xshUv9CNVDc/Td7VQrbHYrI/AAAAAAAAAwc/XhqJKq7dVYw/s320/GS_BurmeseFish8.jpg" width="320" /></a></div>
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Of several cookbooks I acquired during recent travel, I've enjoyed reading one in particular, a gift from playwright and director Seth Rozin: "<a href="http://www.amazon.com/Universal-Kitchen-Elisabeth-Rozin/dp/0140257829/ref=sr_1_1?s=books&ie=UTF8&qid=1306448325&sr=1-1">The Universal Kitchen</a>" (Penguin, 1996), written by his mother, the late Elizabeth Rozin, who authored several cookbooks on ethnic cuisines (and imparted her love of language and spicy food to her children).</div>
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In her "250-Recipe Tour of World Cooking,” Rozin gallops the globe, comparing the foods and cooking techniques of various cultures, while musing about how cooking makes us uniquely, yet universally, human:</div>
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<a href="http://3.bp.blogspot.com/-a1r_MD46D3k/Td7TTl7Ji4I/AAAAAAAAAv8/Ykz4ix_MhAc/s1600/universalkitchen.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="200" src="http://3.bp.blogspot.com/-a1r_MD46D3k/Td7TTl7Ji4I/AAAAAAAAAv8/Ykz4ix_MhAc/s200/universalkitchen.jpg" width="200" /></a></div>
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"What we see, through this wide–angle lens, is a pervasive commonality in kitchen practice, across cultures and throughout time... We all make tasty and nourishing broths from the bones of animals; we all simmer meats and vegetables in pots of seasoned liquids; we all devise piquant condiments and savory sauces to give zest and excitement to our food... The kitchen may truly be one of the few places where we can celebrate commonality as well as diversity, for we all trace the roots of what we eat back to the ancestral melting pot and to those among us who first put fire and salt to meat."</blockquote>
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<a href="http://2.bp.blogspot.com/-ZBMuqoOBU_U/Td7UmMEhEOI/AAAAAAAAAwY/8Wl5YjTlXfY/s1600/GS_BurmeseFish7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="240" src="http://2.bp.blogspot.com/-ZBMuqoOBU_U/Td7UmMEhEOI/AAAAAAAAAwY/8Wl5YjTlXfY/s320/GS_BurmeseFish7.jpg" width="320" /></a></div>
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When a mutual friend of Seth's, Bobbi, came to sup the other night, we thought it a perfect occasion to try out one of his mom's one-pot meals. In her chapter “Potluck,” Rozin writes: </div>
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“Think of the meals-in-a-pot that are emblematic of so many cuisines: the French pot-au-feu, the Louisiana gumbo, the Hungarian goulash, Irish stew, and New England boiled dinner... However they may differ in terms of ingredients and seasonings, these simmered liquid-based meals seem to offer the same advantages to everyone—an economy of time, labor, and utensils a variety of wholesome, nourishing foods cooked into flavorful ragouts that provide sustenance in an easy, homespun, nurturant form. Like the soups from which they probably derive, they shine as the beacon of home cooking and the domestic hearth, with heavy pots and blackened kettles bubbling their aromatic contents at the back of the stove or suspended over the hearth fire.”</blockquote>
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Rozin's Burmese recipe, below, is perfectly suited to the Guardian Service method of simmering over a low heat. The meal is quick and easy (prep and cooking in under an hour), yet rich and deeply satisfying as well as nutritionally sound.</div>
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We made a few alterations, using Mahi–Mahi in place of bluefin, spring garlic, one habañero pepper, and oyster sauce (though minced anchovies could substitute for the fish sauce as well). We also added chopped sweet bell peppers and bok choi during the last minutes of cooking.</div>
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<a href="http://1.bp.blogspot.com/-AoIk2Bkv2OU/Td7UjiJ9L3I/AAAAAAAAAwA/2UT91UZstq8/s1600/GS_BurmeseFish1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="200" src="http://1.bp.blogspot.com/-AoIk2Bkv2OU/Td7UjiJ9L3I/AAAAAAAAAwA/2UT91UZstq8/s200/GS_BurmeseFish1.jpg" width="150" /></span></a><span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="font-size: large;">Spicy Burmese Fish in a Pot</span></b></span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">adapted from Elizbeth Rozin's The Universal Kitchen (Penguin, 1996)</span></span></div>
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"Burmese curries—foods slowly cooked in highly seasoned liquids—are generally characterized by two distinct flavoring traditions, the soy, fish sauce, and lemongrass of Southeast Asia, and the dry curry spices and aromatics of Indian cuisine. This delicious and unusual fish curry is more the Southeast Asian type and should be done with a firm, meaty, and full-flavored fish. I find that bluefin works very well, but you can substitute other varieties if you wish. Burmese sauces are almost never thickened with cornstarch or flour and are best served over plain boiled or steamed rice."</div>
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1 large onion, finely chopped<o:p></o:p></div>
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1 ½ Tbsp. ginger root, finely minced<o:p></o:p></div>
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4 large garlic cloves, minced<o:p></o:p></div>
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2-3 fresh hot chiles, seeded and minced, or ½ – 1 tsp. crushed dried hot peppers<o:p></o:p></div>
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2 Tbsp. vegetable oil<o:p></o:p></div>
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2 cups coarsely chopped fresh very ripe tomatoes, coarsely chopped<o:p></o:p></div>
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1 tsp. lemongrass powder, or 2 tsp. finely chopped fresh lemongrass<o:p></o:p></div>
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2 Tbsp. fish sauce<o:p></o:p></div>
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1 ½ – 2 lbs. thick bluefish fillet, cut in large chunks (or mahi-mahi, etc.)<o:p></o:p></div>
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1-2 large bell peppers, cut into large chunks (optional)<o:p></o:p></div>
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4 leaves bok choy (Chinese cabbage), cut into large chunks (optional)</div>
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1 Tbsp. fresh lemon juice</div>
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Small handful chopped fresh coriander leaf (cilantro)</div>
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Hot cooked rice (read our post on <a href="http://guardianserviceware.blogspot.com/2010_07_01_archive.html">preparing Guardian Service rice</a>) </div>
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<li style="text-align: justify;">In the Guardian Service Tureen (or the 4 qt. "Straight-Sided" Dome Cooker), sauté the onion, gingerroot, garlic and chiles in the oil over moderate heat, stirring, until the onions are soft and the mixture becomes aromatic.</li>
<li style="text-align: justify;">Add the tomatoes, the lemongrass, and the fish sauce and mix well. Simmer the sauce, stirring occasionally, for about 5 minutes.</li>
<li style="text-align: justify;">Place the fish chunks on the tomato mixture, cover, and cook over low heat for about 30 minutes, until the fish is very tender.</li>
<li style="text-align: justify;">During the last 5 minutes of cooking, add the bok choy and bell peppers and continue to simmer on low.</li>
<li style="text-align: justify;">Sprinkle the lemon juice and the chopped cilantro over the fish; serve the curry with individual bowls of hot cooked rice.</li>
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<a href="http://1.bp.blogspot.com/-Zhh45QO2fIU/Td7UlDnbHsI/AAAAAAAAAwQ/f7xXwPWgCTg/s1600/GS_BurmeseFish5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Zhh45QO2fIU/Td7UlDnbHsI/AAAAAAAAAwQ/f7xXwPWgCTg/s320/GS_BurmeseFish5.jpg" width="320" /></a></div>
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<br /></div><div class="blogger-post-footer">Yours in "Good Health, Pleasure and Profit,"
Damon</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3258092573486033491.post-59594223161367399852011-04-14T06:40:00.000-07:002012-03-17T03:23:32.787-07:00Guardian Service Frittata<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-lT-811KzNmI/Tabuwf-pzzI/AAAAAAAAAvM/ejN3U1_O20o/s1600/GS_Frittata7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="150" src="http://2.bp.blogspot.com/-lT-811KzNmI/Tabuwf-pzzI/AAAAAAAAAvM/ejN3U1_O20o/s200/GS_Frittata7.jpg" width="200" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Yesterday I returned to Reading Terminal Market to see what quality, sustainably-farmed foods I could find at the </span><a href="http://www.fairfoodphilly.org/"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fair Food Farmstand</span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">. Even off-season, the Farmstand carries a treasure trove of locally-farmed vegetables, raw milks, yogurts and cheeses and a variety of eggs from cage-free, organically-fed fowl ranging from chickens, ducks and geese to emu (which lay Fabergé-sized eggs with dark emerald-teal shells—marvels of Mother Nature's flamboyance). The Farmstand had all the seasonal ingredients I needed to make an excellent frittata.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Though I'd never cooked or eaten duck eggs, I'm a quick convert: larger and more flavorful than hens' eggs, duck eggs are also more richly nutritious (higher in protein, minerals, vitamins and complex amino acids). They're also </span><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">beautiful</span></i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">—firm shells, large saffron-colored yolks and thick whites which set up firmly in dishes like this dense frittata.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Often a frittata is flipped to brown both sides or placed under the broiler to finish, but the Guardian Service fryer cooked this dish perfectly in 20 minutes on top of the stove, with a slightly browned bottom and a soufflé-like texture. Allow the dish to cool for 15 minutes before serving and it will lift easily out of the pan. </span></div>
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<b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #bf9000;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Guardian Service Frittata</span></span></span></b></div>
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<i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">with Duck Eggs, Sweet Potato, Mushroom, Shallot, Bacon and Cheese</span></i></div>
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<a href="http://3.bp.blogspot.com/-nM7YPhNZslc/TabuMy8zG_I/AAAAAAAAAu4/G0UKFAZETRw/s1600/GS_Frittata2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="http://3.bp.blogspot.com/-nM7YPhNZslc/TabuMy8zG_I/AAAAAAAAAu4/G0UKFAZETRw/s320/GS_Frittata2.jpg" width="240" /></span></a><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></span></b></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6 duck eggs, lightly beaten (</span><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pecan Meadows Farms, Newburg, PA</span></i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 medium Covington Sweet Potatoes, thinly sliced (</span><i><a href="http://www.mastmaze.com/"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mast Farm</span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">, Morgantown, PA</span></i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 Yellow Dutch shallots, sliced (</span><i><a href="http://www.tog.coop/"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tuscarora Organic Growers</span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">, Hustontown, PA</span></i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8 oz. Crimini mushrooms, sliced (</span><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mother Earth Mushrooms, Kennett Square, PA</span></i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4-6 strips bacon, fried and crumbled into bits (</span><a href="http://www.nimanranch.com/Index.aspx"><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Niman Ranch</span></i></a><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">)</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 lb. "Maidenhead" cheese (or other semi-soft cheese), diced (</span><a href="http://www.cherrygrovefarm.com/cheese/maidenhead/"><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cherry Grove Farm</span></i></a><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">, Lawrenceville, NJ</span></i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. butter, olive oil or bacon fat (optional)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. salt and pepper, freshly ground</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-LErcE97goHk/Tabua1sYQsI/AAAAAAAAAvA/lc-sptKepkw/s1600/GS_Frittata4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="300" src="http://4.bp.blogspot.com/-LErcE97goHk/Tabua1sYQsI/AAAAAAAAAvA/lc-sptKepkw/s400/GS_Frittata4.jpg" width="400" /></span></a></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> </b></div>
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<b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions</span></span></b></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
</div>
<ol><a href="http://4.bp.blogspot.com/-FIskd4msxj0/Tabuh_vzMLI/AAAAAAAAAvE/QwqI_iZmfnY/s1600/GS_Frittata5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="150" src="http://4.bp.blogspot.com/-FIskd4msxj0/Tabuh_vzMLI/AAAAAAAAAvE/QwqI_iZmfnY/s200/GS_Frittata5.jpg" width="200" /></span></a>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In the large Guardian Service Fryer, fry the bacon over medium low heat until just crisp enough crumble into bits and remove to dish to cool. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In the rendered bacon fat, sauté sweet potato slices 4-5 minutes per side until wilted, covering the pan between, then remove to dish. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add an additional Tbsp. of fat or oil to the pan and sauté the shallots until translucent. Add mushrooms and continue to sauté, covered, for another 5 minutes.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Return the sweet potato slices to the pan, distributing evenly with the sautéed mushroom and shallot mixture.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Beat eggs with salt and pepper and pour over the potato, onion, mushroom mix. Sprinkle the diced cheese and bacon bits over the top.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cover fryer and cook over medium low heat for 20 minutes or until the cheese melts and the eggs have set at the center.</span></li>
</ol>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Optional: finish under a broiler for a few minutes until browned or use a metal lid to employ the </span><a href="http://guardianserviceware.blogspot.com/2010/01/cottage-pie-shepherds-pie.html#stove-top_browning"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">"stove top" browning method</span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-I4k4saOSyS8/TabupLitKII/AAAAAAAAAvI/aMuNBsF_XTk/s1600/GS_Frittata6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="http://2.bp.blogspot.com/-I4k4saOSyS8/TabupLitKII/AAAAAAAAAvI/aMuNBsF_XTk/s320/GS_Frittata6.jpg" width="320" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Allow the frittata to cool for at least 15 minutes or up to several hours. Invert or slide frittata onto a serving plate and cut into wedges or serve directly from the Guardian Service pan.</span></div><div class="blogger-post-footer">Yours in "Good Health, Pleasure and Profit,"
Damon</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3258092573486033491.post-68683327354759332082011-03-30T19:29:00.000-07:002011-04-16T06:08:38.880-07:00Chicken Napolitana<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit; margin-left: 1em; margin-right: 1em;"></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="clear: left; float: left; font-family: inherit; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><a href="http://2.bp.blogspot.com/-DSVGUmBtpa0/TZPdm2RouXI/AAAAAAAAAt8/JjP-BFIo4fI/s1600/GS_ChxNapolitana8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-DSVGUmBtpa0/TZPdm2RouXI/AAAAAAAAAt8/JjP-BFIo4fI/s200/GS_ChxNapolitana8.jpg" width="200" /></a>One of the great joys and challenges of being an actor is travel. While I love to experience the local food and culture of each new locale, I miss home and, in particular, home-cooked meals. So imagine my delight to not only stay in a household in the heart of one of the best “foodie” areas of Philadelphia, the famed Italian Market, but with a host who owns one essential piece of cookware that made me feel right at home: a large Guardian Service Chicken Fryer.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-QjPr_AsWx9c/TZPd1XmR_GI/AAAAAAAAAuE/2IhuRPtRwNM/s1600/GS_ChxNapolitana10.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="200" src="http://1.bp.blogspot.com/-QjPr_AsWx9c/TZPd1XmR_GI/AAAAAAAAAuE/2IhuRPtRwNM/s200/GS_ChxNapolitana10.jpg" width="125" /></span></a></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">After feasting on some must-have local cuisine (pork scrapple from </span><a href="http://www.readingterminalmarket.org/"><span class="Apple-style-span" style="font-family: inherit;">Reading Terminal Market</span></a><span class="Apple-style-span" style="font-family: inherit;">, cheese steaks at the 70-year-old </span><a href="http://www.jimssteaks.com/SouthStreet.html"><span class="Apple-style-span" style="font-family: inherit;">Jim’s Steaks</span></a><span class="Apple-style-span" style="font-family: inherit;"> on South Street, and the fresh and indescribably scrumptious cannolis from the century-old </span><a href="http://www.bestcannoli.com/"><span class="Apple-style-span" style="font-family: inherit;">Isgro Pasticceria</span></a><span class="Apple-style-span" style="font-family: inherit;">) I wandered into Molly’s Books & Records yesterday (right around the corner from my temporary home) and found a 1</span><sup><span class="Apple-style-span" style="font-family: inherit;">st</span></sup><span class="Apple-style-span" style="font-family: inherit;"> edition of Craig Claiborne’s 1963 “An Herb and Spice Cook Book," and therein a simple Italian recipe that not only draws upon the choicest ingredients within two blocks, but is ideally suited for the Guardian Service f</span>ryer.</div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">I jotted down a list of ingredients and made the rounds right after work today: <o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><a href="http://1.bp.blogspot.com/-tQQVKdBctE4/TZPdQ3nVkyI/AAAAAAAAAtw/HbxTPnSj6SA/s1600/GS_ChxNapolitana5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-tQQVKdBctE4/TZPdQ3nVkyI/AAAAAAAAAtw/HbxTPnSj6SA/s400/GS_ChxNapolitana5.jpg" width="400" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-G2bsI77Dklg/TZPc0eNVbuI/AAAAAAAAAtg/a5KsaxCq__o/s1600/GS_ChxNapolitana1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-G2bsI77Dklg/TZPc0eNVbuI/AAAAAAAAAtg/a5KsaxCq__o/s400/GS_ChxNapolitana1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Slmt622I-Wg/TZPdDGz_lZI/AAAAAAAAAto/3mio5d2WbVU/s1600/GS_ChxNapolitana3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-Slmt622I-Wg/TZPdDGz_lZI/AAAAAAAAAto/3mio5d2WbVU/s400/GS_ChxNapolitana3.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="MsoNormal" style="text-align: justify;"></div><ul><li><span class="Apple-style-span" style="font-family: inherit;">An organic, free-range chicken — </span><a href="http://fantes.com/espositomeats.html"><span class="Apple-style-span" style="font-family: inherit;">Esposito’s Meats</span></a><span class="Apple-style-span" style="font-family: inherit;"> (1001 S 9th St).</span></li>
<li><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">Oregano and Bay Leaves — </span><a href="http://www.thespicecorner.com/"><span class="Apple-style-span" style="font-family: inherit;">The Spice Corner</span></a><span class="Apple-style-span" style="font-family: inherit;"> (904 South 9th Street).</span></span></li>
<li><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"></span></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">Tricolore Fusillone, canned Italian plum tomatoes — </span><a href="http://www.claudiofood.com/"><span class="Apple-style-span" style="font-family: inherit;">Claudio’s</span></a><span class="Apple-style-span" style="font-family: inherit;"> (926 South 9th Street).</span></span></li>
<li><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;"></span>Mozzarella — </span><a href="http://www.dibruno.com/locations/italian-market"><span class="Apple-style-span" style="font-family: inherit;">Di Bruno Bros</span></a><span class="Apple-style-span" style="font-family: inherit;">. (930 S. 9th Street).</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Assorted produce from the fruit and vegetable stands along 9</span><sup><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">th</span></span></sup><span class="Apple-style-span" style="font-family: inherit;"> Street.</span></li>
</ul><br />
<div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hN7FrbhMhfA/TZPdYjj--aI/AAAAAAAAAt0/WouEzLgFypw/s1600/GS_ChxNapolitana6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-hN7FrbhMhfA/TZPdYjj--aI/AAAAAAAAAt0/WouEzLgFypw/s320/GS_ChxNapolitana6.jpg" width="320" /></a></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="color: red;"><b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: inherit;">Chicken Napolitana<o:p></o:p></span></span></b></span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: inherit;">(adapted from Craig Claiborne’s “</span></span><i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: inherit;">An Herb and Spice Cook Book</span></span></i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: inherit;">,” Harper & Row, 1963)<o:p></o:p></span></span></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><table border="1" cellpadding="0" cellspacing="0" style="border-bottom-style: none; border-collapse: collapse; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; text-align: justify;"><tbody>
<tr> <td style="border: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 63.9pt;" valign="top" width="64"><div class="MsoNormal" style="text-align: right;"><span class="Apple-style-span" style="font-family: inherit;">1 <o:p></o:p></span>3-4 lb. </div></td> <td style="border-left: none; border: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 378.9pt;" valign="top" width="379"><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Broiling Chicken, cut into serving pieces<o:p></o:p></span></div></td> </tr>
<tr> <td style="border-top: none; border: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 63.9pt;" valign="top" width="64"><div class="MsoNormal" style="text-align: right;"><span class="Apple-style-span" style="font-family: inherit;">3 Tbsp.<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext .5pt; border-left: none; border-right: solid windowtext .5pt; border-top: none; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 378.9pt;" valign="top" width="379"><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Olive Oil<o:p></o:p></span></div></td> </tr>
<tr> <td style="border-top: none; border: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 63.9pt;" valign="top" width="64"><div class="MsoNormal" style="text-align: right;"><span class="Apple-style-span" style="font-family: inherit;">2 cloves<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext .5pt; border-left: none; border-right: solid windowtext .5pt; border-top: none; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 378.9pt;" valign="top" width="379"><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Garlic, finely chopped<o:p></o:p></span></div></td> </tr>
<tr> <td style="border-top: none; border: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 63.9pt;" valign="top" width="64"><div class="MsoNormal" style="text-align: right;"><span class="Apple-style-span" style="font-family: inherit;">1<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext .5pt; border-left: none; border-right: solid windowtext .5pt; border-top: none; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 378.9pt;" valign="top" width="379"><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Onion, finely chopped<o:p></o:p></span></div></td> </tr>
<tr> <td style="border-top: none; border: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 63.9pt;" valign="top" width="64"><div class="MsoNormal" style="text-align: right;"><span class="Apple-style-span" style="font-family: inherit;">1 tsp.<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext .5pt; border-left: none; border-right: solid windowtext .5pt; border-top: none; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 378.9pt;" valign="top" width="379"><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Freshly ground sea salt<o:p></o:p></span></div></td> </tr>
<tr> <td style="border-top: none; border: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 63.9pt;" valign="top" width="64"><div class="MsoNormal" style="text-align: right;"><span class="Apple-style-span" style="font-family: inherit;">1 tsp.<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext .5pt; border-left: none; border-right: solid windowtext .5pt; border-top: none; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 378.9pt;" valign="top" width="379"><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Fresly ground black pepper<o:p></o:p></span></div></td> </tr>
<tr> <td style="border-top: none; border: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 63.9pt;" valign="top" width="64"><div class="MsoNormal" style="text-align: right;"><span class="Apple-style-span" style="font-family: inherit;">6-8<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext .5pt; border-left: none; border-right: solid windowtext .5pt; border-top: none; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 378.9pt;" valign="top" width="379"><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Mushrooms, sliced and cooked in 1 Tbsp. butter until wilted<o:p></o:p></span></div></td> </tr>
<tr> <td style="border-top: none; border: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 63.9pt;" valign="top" width="64"><div class="MsoNormal" style="text-align: right;"><span class="Apple-style-span" style="font-family: inherit;">2 tsp.<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext .5pt; border-left: none; border-right: solid windowtext .5pt; border-top: none; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 378.9pt;" valign="top" width="379"><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Oregano<o:p></o:p></span></div></td> </tr>
<tr> <td style="border-top: none; border: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 63.9pt;" valign="top" width="64"><div class="MsoNormal" style="text-align: right;"><span class="Apple-style-span" style="font-family: inherit;">2<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext .5pt; border-left: none; border-right: solid windowtext .5pt; border-top: none; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 378.9pt;" valign="top" width="379"><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Bay leaves<o:p></o:p></span></div></td> </tr>
<tr> <td style="border-top: none; border: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 63.9pt;" valign="top" width="64"><div class="MsoNormal" style="text-align: right;"><span class="Apple-style-span" style="font-family: inherit;">28 oz.<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext .5pt; border-left: none; border-right: solid windowtext .5pt; border-top: none; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 378.9pt;" valign="top" width="379"><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">canned Italian plum tomatoes<o:p></o:p></span></div></td> </tr>
<tr> <td style="border-top: none; border: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 63.9pt;" valign="top" width="64"><div class="MsoNormal" style="text-align: right;"><span class="Apple-style-span" style="font-family: inherit;">6-8<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext .5pt; border-left: none; border-right: solid windowtext .5pt; border-top: none; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 378.9pt;" valign="top" width="379"><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">thin slices Mozzarella cheese<o:p></o:p></span></div></td> </tr>
<tr> <td style="border-top: none; border: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 63.9pt;" valign="top" width="64"><div class="MsoNormal" style="text-align: right;"><span class="Apple-style-span" style="font-family: inherit;">¼ cup<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext .5pt; border-left: none; border-right: solid windowtext .5pt; border-top: none; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 378.9pt;" valign="top" width="379"><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Pinot Grigio (or cooking wine)<o:p></o:p></span></div></td> </tr>
<tr> <td style="border-top: none; border: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 63.9pt;" valign="top" width="64"><div class="MsoNormal" style="text-align: right;"><br />
</div></td> <td style="border-bottom: solid windowtext .5pt; border-left: none; border-right: solid windowtext .5pt; border-top: none; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 378.9pt;" valign="top" width="379"><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">chopped Parsley (optional)<o:p></o:p></span></div></td> </tr>
</tbody></table><div class="MsoNormal" style="text-align: justify;"><br />
</div><ol start="1" style="margin-top: 0in;" type="1"><li class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">Prepare Chicken: wash, cut into serving pieces, pat dry with paper towel and rub with salt and pepper.<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">Heat olive oil in Guardian Service fryer over medium heat and brown chicken pieces on all sides. Add the garlic and onion, cover and cook briefly.<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">Add sautéed mushrooms, oregano, bay leaves, tomatoes and wine. Cover and simmer until chicken is tender, about 45 minutes to 1 hour.<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">15 minutes before chicken is done, preheat the oven to 400°F.<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">When chicken is tender, uncover fryer and arrange the slices of mozzarella on top of the chicken. Place in the oven only long enough for the cheese to melt. Serve immediately, sprinkled with chopped parsley. Optional: serve on a bed of pasta (Fusilli, Fusillone, Penne, etc).</span></li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Zig4iwgH88Y/TZPdth8j9uI/AAAAAAAAAuA/deiaknFnTYQ/s1600/GS_ChxNapolitana9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Zig4iwgH88Y/TZPdth8j9uI/AAAAAAAAAuA/deiaknFnTYQ/s320/GS_ChxNapolitana9.jpg" width="320" /></a></div><div class="blogger-post-footer">Yours in "Good Health, Pleasure and Profit,"
Damon</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3258092573486033491.post-56045054233312930472011-02-19T13:01:00.000-08:002011-05-27T09:23:35.172-07:00Long Pepper Pork Chops with Madeira<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-FdFSE03AcxY/TWAeQTsKZnI/AAAAAAAAAtA/ASQ_9MiIdyI/s1600/GS_BakedChops2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-FdFSE03AcxY/TWAeQTsKZnI/AAAAAAAAAtA/ASQ_9MiIdyI/s320/GS_BakedChops2.jpg" width="240" /></a></div>We've blogged about <a href="http://guardianserviceware.blogspot.com/2010/02/stove-top-steaks.html">quick-grilling chops</a> on the Guardian Service Griddle/Broiler, but for thicker cuts (like these lovely pork chops) we tried a slower approach in the large Guardian Service Chicken Fryer, with its "self-sealing, self-basting cover."<br />
<br />
The Tested Recipes cookbook provides several solid mid-century chop recipes ("Baked Pork Chops with Pineapple," "Swiss Steak") but the basic concept—sear, then roast—creates juicy, flavor-infused chops.<br />
<br />
Using a vegetable (in this recipe, onions) to support the meat as a "roasting rack" is a key technique with waterless cooking and further flavors the meat while allowing the vapors of Madeira to envelop the chops as they simmer.<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Andrew's brother recently brought us an ancient spice that's quickly become an obsession: <a href="http://en.wikipedia.org/wiki/Long_pepper">long pepper</a>. Its spike-shaped fruit is slightly hotter than its cousin black pepper and has a pungent aroma and tang that compliments pork perfectly. If you don't have a foodie-in-law with underground connections, long pepper can be found at Indian groceries and specialty <a href="http://www.google.com/search?hl=en&tbm=shop&q=organic+long+pepper&aq=f&aqi=&aql=&oq=">spice suppliers online</a>.</div><div><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #990000;"><b><span class="Apple-style-span" style="font-size: large;">Long Pepper Pork Chops with Madeira</span></b></span></div><div><br />
</div><div>4 thick-cut pork chops</div><div>1 tsp sea salt</div><div>3 spikes long pepper, ground in mortar and pestle</div><div>3 Tbsp. safflower oil (for neutral taste and high heat)</div><div>2 Tbsp. Madeira wine (or sherry, fruit juice, etc)</div><div>Simple Garlic Prune Gravy (see below)</div><div><br />
</div><a href="http://3.bp.blogspot.com/-XG3EcKB4uzM/TWAePo5-teI/AAAAAAAAAs8/eK6oYETFvmA/s1600/GS_BakedChops1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-XG3EcKB4uzM/TWAePo5-teI/AAAAAAAAAs8/eK6oYETFvmA/s200/GS_BakedChops1.jpg" width="200" /></a><br />
<ol><li>Prep the chops (rinse, pat dry and trim of excess fat). Optional: render fat for use in gravy.</li>
<li>Rub chops well with oil, salt and pepper.</li>
<li>Place the fryer over medium heat until it reaches the <a href="http://guardianserviceware.blogspot.com/2010/02/stove-top-steaks.html">water test "ball stage</a>." </li>
<li>Sear the chops on all sides until browned, 90 seconds per side.</li>
<li>Remove chops from pan. Place four slices of onion in the pan, spacing equally to support each chop. Place chops on onions. </li>
<li>Sprinkle Madeira over the chops, cover, reduce heat to low and simmer for 20-25 mins.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-e8jdh7W795U/TWAeSB_-G7I/AAAAAAAAAtI/t25jddi6nvw/s1600/GS_BakedChops4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-e8jdh7W795U/TWAeSB_-G7I/AAAAAAAAAtI/t25jddi6nvw/s320/GS_BakedChops4.jpg" width="320" /></a></div><br />
Served with a sauce and <a href="http://guardianserviceware.blogspot.com/2010/01/vegetables-guardian-service-way.html">vegetables</a> (we served Guardian Service potatoes and golden beets cooked in the Economy Trio Cookers and a Garlic Prune Sauce) this makes an elegant meal for four for $20-25 (depending on the cut of meat) in under 2 hours.<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #741b47;">Simple Garlic Prune Gravy</span></span></b><br />
<br />
<a href="http://2.bp.blogspot.com/-bUyG9dcb9vM/TWAeTRuUKvI/AAAAAAAAAtM/dB4iIUUyjc8/s1600/GS_BakedChops5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-bUyG9dcb9vM/TWAeTRuUKvI/AAAAAAAAAtM/dB4iIUUyjc8/s200/GS_BakedChops5.jpg" width="150" /></a>4 pitted prunes<br />
2 Tbsp rendered pork fat and/or cooking oil<br />
2 cloves garlic<br />
juice of 1 orange<br />
1 cup wine (red or white)<br />
1/2 tsp. each cinnamon, allspice, dry mustard (like <a href="http://en.wikipedia.org/wiki/Colman's">Colman's</a>), dried parsley<br />
corn starch or barley malt (optional, for thickening)<br />
salt and pepper to taste<br />
<br />
In a small cooker (like the Guardian Service Tom Thumb), sauté garlic for two minutes in rendered pork fat and/or cooking oil, then add prunes, parsley and orange juice and cook for 10-12 min until reduced to a sauce. Add spices and corn starch or barley malt for thickening and keep warm in the Guardian Service Gravy Boat to serve with baked pork chops.<div class="blogger-post-footer">Yours in "Good Health, Pleasure and Profit,"
Damon</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3258092573486033491.post-78558670142939697912011-01-03T10:06:00.000-08:002011-01-03T10:06:37.068-08:00Sustainable Food in 2011<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CeZ1Gd5qbSc/TFh82H8U89I/AAAAAAAAAjE/VJegHyCe1DM/s1600/GS_Tandoori5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/_CeZ1Gd5qbSc/TFh82H8U89I/AAAAAAAAAjE/VJegHyCe1DM/s200/GS_Tandoori5.jpg" width="150" /></a></div>This weekend's NY Times launched 2011 with a series on sustainable living which included two great pieces on America's evolving diet.<br />
<br />
The first is a jeremiad by Mark Bitmann about <a href="http://www.nytimes.com/2011/01/02/weekinreview/02bittman.html?src=me&ref=homepage">cooking simply at home</a> (and a satisfying response to a September article which suggested <a href="http://guardianserviceware.blogspot.com/2010/09/ny-times-america-hates-vegetables.html">preparing vegetables</a> was too arduous and specialized for junk-food-addicted Americans). While he doesn't talk about waterless cooking techniques, Bitmann does sing the praises of increased nutrition and economy that attend home cooking:<br />
<blockquote>"By becoming a cook, you can leave processed foods behind, creating more healthful, less expensive and better-tasting food that requires less energy, water and land per calorie and reduces our carbon footprint. Not a bad result for us — or the planet."</blockquote>James Gorman's piece describes a new foodie movement, <a href="http://www.nytimes.com/2011/01/02/weekinreview/02gorman.html?ref=weekinreview">invasivores</a>: radical eaters inventing palatable ways to cook invasive species. If anyone catches some wild carp, we'd love to grill it up on the Guardian Service Griddle...<br />
<br />
A Happy New Year to our readers and wishes for Good Health, Pleasure and Profit for all in 2011!<br />
<br />
PS Guardian Service Santa was able to hunt down a Guardian Service Pressure–Oven with which we'll experiment in the coming months. I'm poring over the original pressure cooker guide, but it's uncharted territory... let's hope we're not scraping pot roast shrapnel off the ceiling. Wish us luck!<div class="blogger-post-footer">Yours in "Good Health, Pleasure and Profit,"
Damon</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3258092573486033491.post-76467076374283611072010-12-27T12:10:00.000-08:002011-10-11T10:19:18.824-07:00Guardian Service Gougères<div class="separator" style="clear: both; text-align: center;"></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><div class="separator" style="clear: both; text-align: justify;"><a href="http://3.bp.blogspot.com/_CeZ1Gd5qbSc/TRjubfYffrI/AAAAAAAAAsY/KNAnuffo9dc/s1600/Gouge%25CC%2580res3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a><a href="http://3.bp.blogspot.com/_CeZ1Gd5qbSc/TRjuceZgWcI/AAAAAAAAAsc/RpjXt2JwAgg/s1600/Gouge%25CC%2580res4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_CeZ1Gd5qbSc/TRjuceZgWcI/AAAAAAAAAsc/RpjXt2JwAgg/s320/Gouge%25CC%2580res4.jpg" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">With musicians, clergy and actors in my family, Christmas Day was, and remains, a gig for someone. Accordingly, our family celebrations take place in the early afternoon with a spread of finger foods to keep everyone content until all the pros come home. One of Andrew's family traditions which has become a welcome part of the smorgasboard is <i><b>gougères</b></i>, a delectable Gruyère cheese puff.</div></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><div style="text-align: justify;"><br />
</div></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><div style="text-align: justify;">Andrew's mom dollops the cheesy dough into a wreath shape for Christmas. Here, we've adapted her recipe for the Guardian Service 15" round tray, which provides a wide circumference and gives the <i><a href="http://en.wikipedia.org/wiki/Choux_pastry">choux</a></i> pastry a crisp finish. We've added parsley and roasted red pepper give it a festive "holly and ivy" touch.</div><div style="text-align: justify;"><br />
</div></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: #bf9000;"><b><span class="Apple-style-span" style="font-size: large;">Guardian Service Gougères</span></b></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"></div><a href="http://2.bp.blogspot.com/_CeZ1Gd5qbSc/TRjuZkA1XFI/AAAAAAAAAsQ/eJVoAPGiDjA/s1600/Gouge%25CC%2580res1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="150" src="http://2.bp.blogspot.com/_CeZ1Gd5qbSc/TRjuZkA1XFI/AAAAAAAAAsQ/eJVoAPGiDjA/s200/Gouge%25CC%2580res1.jpg" width="200" /></a>1 cup water</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><div style="text-align: justify;">dash tabasco</div></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><div style="text-align: justify;">1/4 lb (1 stick) butter</div></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><div style="text-align: justify;">1 cup flour, unsifted</div></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><div style="text-align: justify;">6 large eggs</div></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><div style="text-align: justify;">4 cups Gruyère cheese, shredded</div></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><div style="text-align: justify;">optional: dried parsley and roasted red pepper, minced</div></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><div style="text-align: justify;"><br />
</div></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CeZ1Gd5qbSc/TRjuagocuWI/AAAAAAAAAsU/EM0QguXf9I0/s1600/Gouge%25CC%2580res2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a></div><ol><a href="http://2.bp.blogspot.com/_CeZ1Gd5qbSc/TRjuagocuWI/AAAAAAAAAsU/EM0QguXf9I0/s1600/Gouge%25CC%2580res2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_CeZ1Gd5qbSc/TRjuagocuWI/AAAAAAAAAsU/EM0QguXf9I0/s200/Gouge%25CC%2580res2.jpg" width="150" /></a>
<li style="text-align: justify;">Preheat oven to 450℉. Butter generously the surface of the 15" round tray.</li>
<li style="text-align: justify;">Add tabasco to water and bring to simmer. Melt butter in simmering water, bring to boil, then add flour all at once, beating vigorously until the mixture is smooth and pulls away from the sides of the pan to form a ball. Remove from heat and cool slightly.</li>
<li style="text-align: justify;">Beat in two eggs, then the remaining, one at a time, until completely absorbed and smooth. When enough egg has been incorporated, the dough will be shiny and pliant enough to fall from the spoon.</li>
<li style="text-align: justify;">Fold in the cheese, blending completely (optional: blend in parsley).</li>
<li style="text-align: justify;">Spoon into a wreath shape on the tray and decorate with roasted pepper. The pastry puffs as it bakes, so butter the surface well and leave plenty of space for it to expand on the tray. </li>
<li style="text-align: justify;">Bake at 450℉ for 8 minutes. This quick initial blast of heat makes the dough steam and rise, after which the temperature can be reduced <i><b>(do not open the oven door during this time</b></i>).</li>
<li style="text-align: justify;">Reduce heat to 350℉ and bake an additional 35 minutes until golden and firm to touch with no moisture present. It may be necessary to prop the oven door open for ten minutes or longer at the end of the cooking time to allow the pastry to further crisp (though be sure there isn't a direct draft, or it can collapse).</li>
<li style="text-align: justify;">Remove the <i><b>gougères</b> </i>from oven, loosen the edges with a spatula, slice and serve (with cream cheese, if you really want to gild the lily). May be made ahead and frozen. Reheat in a low oven until barely warm.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CeZ1Gd5qbSc/TRjubfYffrI/AAAAAAAAAsY/KNAnuffo9dc/s1600/Gouge%25CC%2580res3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_CeZ1Gd5qbSc/TRjubfYffrI/AAAAAAAAAsY/KNAnuffo9dc/s320/Gouge%25CC%2580res3.jpg" width="240" /></a></div><div style="text-align: justify;"><br />
</div><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;"></span><ol></ol><div style="text-align: justify;"></div><div class="blogger-post-footer">Yours in "Good Health, Pleasure and Profit,"
Damon</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3258092573486033491.post-25571718475806984552010-12-01T13:41:00.000-08:002011-01-09T07:54:46.296-08:00Butternut Squash Bisque<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_CeZ1Gd5qbSc/TPa-1oxCAtI/AAAAAAAAAro/ABgeRZPmu1k/s1600/GS_SquashBisque1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/_CeZ1Gd5qbSc/TPa-1oxCAtI/AAAAAAAAAro/ABgeRZPmu1k/s320/GS_SquashBisque1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Denver's Brown Palace Butternut Squash Bisque, garnished with salad burnet.</td></tr>
</tbody></table><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">As a friend who stopped by to taste this soup remarked, "Oh, that's not good... that's ffffffive–star <i>brilliant</i>." Indeed it is: at the turn of the century, this bisque was served at Denver's Brown Palace Hotel, the first atrium–style hotel ever built and host to the "Unsinkable" Molly Brown, Theodore Roosevelt and Queen Marie of Romania among others.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">The recipe comes to us through Andrew's mother, Kathi, whose mother and grandmother were among the "<a href="http://en.wikipedia.org/wiki/The_Unsinkable_Molly_Brown_(musical)">Beautiful People of Denver</a>." Andrew, an expert soup chef, has adapted this family favorite to take advantage of our Guardian Service cookware. Rather than boil the vegetables, we stove–top roast the squash and potatoes first, then mash. The perfect caramelization of the vegetables adds fantastic depth to an already rich soup. Plus, the waterless technique preserves nutritive value and flavor, helping to make up for this soup's truly staggering Gilded Age dairy fat content. Serve it in small portions... but they'll all want seconds. Andrew reminds us: like all soups, this improves over days and freezes beautifully. Plus, it is excellent served chilled.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><a href="http://2.bp.blogspot.com/_CeZ1Gd5qbSc/TPa-5ZlLjPI/AAAAAAAAArs/0ZWa5EeQt-o/s1600/GS_SquashBisque2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_CeZ1Gd5qbSc/TPa-5ZlLjPI/AAAAAAAAArs/0ZWa5EeQt-o/s200/GS_SquashBisque2.jpg" width="150" /></a><span class="Apple-style-span" style="color: #b45f06;"><b><span class="Apple-style-span" style="font-size: small;">Butternut Squash Bisque</span></b></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="color: #b45f06;"><b><span class="Apple-style-span" style="font-size: x-small;"><i>from</i></span><span class="Apple-style-span" style="font-size: small;"> Denver's Brown Palace</span></b></span></div><div style="color: #222222; font: 13.0px Arial; line-height: 18.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><i>(adapted for Guardian Service Ware by Andrew Martin) </i></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 1/2 lbs butternut squash, peeled, seeded.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 lg sweet potato peeled</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 qt milk </div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Pinch each nutmeg and cinnamon</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">2 T. honey</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 tsp. pure maple syrup</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">2 T. mascarpone cheese</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><a href="http://4.bp.blogspot.com/_CeZ1Gd5qbSc/TPa-6JXg_KI/AAAAAAAAArw/GxHZ8tr0Olk/s1600/GS_SquashBisque3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/_CeZ1Gd5qbSc/TPa-6JXg_KI/AAAAAAAAArw/GxHZ8tr0Olk/s200/GS_SquashBisque3.jpg" width="150" /></a>2 T. creme fraiche</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1/2 c heavy cream</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1/2 dry sherry</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">salt and pepper to taste</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1) Roast the squash and sweet potatoes <a href="http://guardianserviceware.blogspot.com/2010/01/vegetables-guardian-service-way.html">the Guardian Way</a>, whole or in chunks, in a large cooker (pictured: the Guardian Service Chicken Roaster) until soft enough to mash with a potato masher. Low heat, about thirty minutes and a bit.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">2) Let cool a bit, then mash the sweet potato/squash until smooth.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">3) In bowl, add milk to the mash, and mix in remaining ingredients, blending until smooth. To give it a nice texture we used an egg-beater, but a blender or food-processor may suit you.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">4) Pour into Guardian Service Tureen. Stirring constantly, bring soup back to a gentle simmer and cook 5 minutes. Salt and pepper to taste. If too thick, add more milk and adjust seasoning. Makes 2.5 quarts.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CeZ1Gd5qbSc/TPa-7K87WPI/AAAAAAAAAr0/ZZ1CE0FoHDM/s1600/GS_SquashBisque4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_CeZ1Gd5qbSc/TPa-7K87WPI/AAAAAAAAAr0/ZZ1CE0FoHDM/s320/GS_SquashBisque4.jpg" width="240" /></a></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
</div><div class="blogger-post-footer">Yours in "Good Health, Pleasure and Profit,"
Damon</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3258092573486033491.post-46295034584344415632010-11-18T15:56:00.000-08:002011-11-17T16:35:48.474-08:00Roast Turkey, The Guardian Service Way<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/_CeZ1Gd5qbSc/TOWiu8Jyo2I/AAAAAAAAAq8/AstjEh4IkMw/s1600/GSTurkey3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="150" src="http://4.bp.blogspot.com/_CeZ1Gd5qbSc/TOWiu8Jyo2I/AAAAAAAAAq8/AstjEh4IkMw/s200/GSTurkey3.jpg" width="200" /></a>We began our culinary adventure with a trip to <a href="http://www.farmersmarketla.com/">LA's Farmers Market</a> at Fairfax and Third, a food-lovers' destination since 1934. (Side note: that's me crooning pop songs of the era at the Market's 75th Anniversary with vintage swing and big band <a href="http://www.morasmodern.com/">Dean Mora and his Orchestra</a>).</div>
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We were shopping a bit ahead of the Turkey Day rush, but the good folk at <a href="http://www.farmersmarketla.com/directory/vendor/puritan_poultry/index.html">Puritan Poultry</a> supplied us with a free-range, hormone and antibiotic-free turkey which was locally-raised—so local, in fact, that the Sun Valley ranch from which it originated was closer to our apartment than the Farmers Market itself...</div>
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<tr><td class="tr-caption" style="text-align: center;">Weighing the bird at Puritan Poultry at LA's Farmers Market</td></tr>
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<span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">As this was our first Guardian Service turkey, we opted to cook it stove-top, a hallmark of Guardian Service cookware, and found that the stove-top method yields a rich and succulent turkey. While it is not "steaming" a turkey (as Joy of Cooking's Rombauer disparages it) this method employs lower temperatures, using the meat's own juices and is very similar to braising, a type of pan roasting. The bird can be browned at the finish using the "stove-top browning" technique to reflect burner heat back onto the food's surface. The result is a delectably juicy bird that excels in flavor, tenderness and ease of slicing. It may not have the uniformly mahogany appearance and crispy shell of the Norman Rockwell ideal, but you won't suffer the dry and flavorless meat that often results from open-roasting in an oven, nor need to brine it for hours to ward against an arid turkey.</span></div>
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<a href="http://1.bp.blogspot.com/_CeZ1Gd5qbSc/TOWwhx3qRTI/AAAAAAAAArk/lmIPzRfxQ50/s1600/GSTurkeyRoaster.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/_CeZ1Gd5qbSc/TOWwhx3qRTI/AAAAAAAAArk/lmIPzRfxQ50/s200/GSTurkeyRoaster.jpg" width="200" /></a><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;"></span><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">The large Guardian Service roaster is an impressive and beautiful design. The oval pan has claw like handles which allow for a firm grip, and jutting from either side of the deeply-pitched dome lid are wing-like handles, reminiscent of Mercury's helmet. But while the roaster may be the Big Bad Boy of this cookware line, it's still modest by today's out-sized expectations—its internal dimensions are 11" wide, 16.5" long, and about 9" high, if you're cooking with the rack. Our turkey was an ideal size for the roaster—just over 13 lbs—but I don't think the roaster could handle a turkey exceeding 15 lbs.</span></div>
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<span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;"></span><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">Roasting a turkey "The Guardian Way" employs a similar technique to the one we presented when <a href="http://guardianserviceware.blogspot.com/2010/05/guardian-service-roast-chicken-and.html">roasting a chicken</a>. It's just a bigger roaster and a bigger bird, so you may want a friend or two handy for some of the hefting and turning.</span></div>
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<span class="Apple-style-span" style="color: #990000;"><b><span class="Apple-style-span" style="font-size: small;">Guardian Roast Turkey</span></b></span></div>
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1) Prepare the turkey (bring to room temperature, remove the neck and giblets from the cavity and rinse thoroughly, pat dry and salt the bird, inside and out). Lather with butter, stuff and truss. In a medium pan (we used the 2 qt dome cooker), roast the neck and giblets over a layer of celery and garlic for an hour, then add water and continue to simmer on low until you're ready to add it to the stuffing and/or gravy (see below).</div>
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2) Over a medium burner, heat 2 Tbsp. fat and 2 Tbsp. butter in roaster and coat pan well. Place turkey in roaster and sear, browning all surfaces of the bird, 90 seconds per plane so that the skin caramelizes. (This keeps the juices inside the turkey as it cooks). Be bold! We used two large spatulas, rolled the bird in the pan, and grabbed it with a clean towel. Properly trussed the bird can take some handling. Remove turkey from pan; pouring off and reserving excess fat. Place turkey on its breast on roaster rack and lower into roaster. (Optional: we added two whole jalapeños to the roaster to scent the bird and compliment the Californio theme of our stuffing—see below). Cover with lid and cook over both burners at low heat for 15-20 min/lb.</div>
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3) Halfway through the roasting period, flip the bird—that is, turn it to distribute the juices. Remove the roaster lid and invert it as a resting tray, then remove the rack from the roaster and place turkey in the lid. Turn the turkey on its back, reposition on the rack and return it to the roaster to continue cooking. </div>
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<a href="http://1.bp.blogspot.com/_CeZ1Gd5qbSc/TOWi_2OMWfI/AAAAAAAAArU/lE6Np3H-uVs/s1600/GSTurkey9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/_CeZ1Gd5qbSc/TOWi_2OMWfI/AAAAAAAAArU/lE6Np3H-uVs/s200/GSTurkey9.jpg" width="200" /></a>4) The <a href="http://www.fsis.usda.gov/factsheets/lets_talk_turkey/index.asp">turkey is done</a> when its juices run clear, the wings give and the thigh meat reaches 165℉. Now comes the fun part, finishing by browning the turkey using the deflected heat of the Guardian Service <a href="http://guardianserviceware.blogspot.com/2010/01/cottage-pie-shepherds-pie.html#stove-top_browning">stove-top browning technique</a>. Set roaster to one side of stove, remove lid and position it so it channels the heat over the turkey. Now you are a knight using his shield to roast his catch over an open fire! Turn it any way you please, letting each side of the turkey get a good toasting. Meanwhile baste well to give a healthy brown glaze. </div>
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<b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #783f04;"><a href="http://www.blogger.com/gravy"></a>The Lee-Peterson-Robinson Gravy</span></span></b></div>
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<i>My mother's family's method for making gravy is a long-held tradition passed down through my great grandmother Ruth Lee Peterson, as Yankee a Puritan as they came. The method is simple, but requires patience and diligence, for which you'll be rewarded with unparalleled <b>flavor</b>.</i></div>
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<a href="http://2.bp.blogspot.com/_CeZ1Gd5qbSc/TOWjBNfS0GI/AAAAAAAAArY/0SKv3-BLOvs/s1600/GSTurkey10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/_CeZ1Gd5qbSc/TOWjBNfS0GI/AAAAAAAAArY/0SKv3-BLOvs/s200/GSTurkey10.jpg" width="200" /></a>1) Over medium heat, reduce the roaster pan drippings until they caramelize and stick. NOTE: It can take 30-40 minutes for the sugar in the drippings to properly caramelize and the fat to separate and run clear. During this window it is crucial that you ignore your nagging doubt and the hand-wringing of loved-ones who think you're burning the gravy and wondering why dinner is getting cold and why you're ruining this festive occasion... <i>Patience</i>—and <b>DON'T SCRAPE</b> the bottom of the pan.<br />
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2) When the fat separates from the browned turkey drippings, pour off all but a Tbsp or two of the excess fat and return the roaster to a low heat. NOTE: Because the Guardian Service pan heats evenly, it's harder to get drippings to really hold to the bottom of the pan*. (We used a free-range bird which has very little fat—just enough for the following step, the roux—but if you're cooking a Butterball, you may need a gravy separator for this step).<br />
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3) Whisk 2-3 Tbsp. of flour into the giblet stock and add gradually to the roaster, de–glazing the pan and blending continuously until smooth and thick. Salt and pepper to taste and serve. (Note: You can also use leftover water from boiling potatoes (or pasta) to de-glaze the pan, in which case there's no need for the extra flour—but if you're using the "waterless method" to cook your potatoes, you may not have any starchy water handy!).</div>
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Optional: for a heartier gravy, use a blender to incorporate the roasted neck and giblet meat (first removing meat from the neck bones) into some of the giblet stock and add to gravy as well.<br />
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*Don't fear a clean-up nightmare—the even heating of the Guardian Service cookware means an easier clean up than cheaper enamel pans which are more likely to scorch.</div>
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And now, as a bonus, this year's creation: a '49er, Californio–style stuffing!<br />
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<span class="Apple-style-span" style="color: #bf9000;"><b><span class="Apple-style-span" style="font-size: large;"><a href="" name="goldrushstuffing">Gold Rush Stuffing</a></span></b></span></div>
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<span class="Apple-style-span" style="color: #bf9000; font-family: Helvetica;"><b><span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="font-weight: normal;"><br />
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<i>Inspired by <a href="http://en.wikipedia.org/wiki/Hangtown_fry">Hangtown Fry</a>, an oyster-bacon omelet first concocted at the Cary House Hotel in Placerville, CA (then called "Hangtown" for its numerous hangings). A prospector who'd just struck it rich requested the most expensive dish the hotel chef could prepare. Eggs, bacon and oysters were precious ingredients, due to their delicacy, perishability and the distance from which they were brought in the 1850s... an early example of conspicuous consumption via "<a href="http://en.wikipedia.org/wiki/Food_miles">Food Miles</a>."</i></div>
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3 cups jalapeño cornbread, cubed</div>
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1 cup bacon, cooked and crumbled</div>
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6 fresh whole fried oysters (dipped in beaten egg and cornmeal, fried in bacon fat)</div>
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3 celery ribs, chopped</div>
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2 leeks, chopped</div>
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2 tomatillos, chopped</div>
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4 leaves fresh sage, minced</div>
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1 sprig fresh thyme</div>
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1/2 cup giblet stock</div>
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1 egg, beaten</div>
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freshly ground salt and pepper</div>
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1) In the large GS fry pan, cook up 6-8 slices of bacon, crumble and reserve.</div>
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2) In bacon drippings, sauté the leek, celery and tomatillos. Remove and reserve.</div>
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3) Dip each oyster in beaten egg, dust with cornmeal and fry in bacon fat, adding butter as necessary. </div>
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4) Mix all ingredients. Stuff turkey and top each end with half an apple before trussing. Cook excess in separate unit for about 30 minutes at 325℉.</div>
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- Damon Kirsche/Andrew Martin</div>
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For side dishes, we served up <a href="http://www.nytimes.com/2005/12/07/dining/073mrex_jr.html">Roasted Brussels Sprouts with Garlic</a> (a perennial favorite from the NY Times) and another family favorite which we'll write about in our next post: the renowned Butternut Squash Bisque once served at Denver's Brown Palace Hotel.</div>
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Until then, thanks for reading and from our home to yours: Happy Thanksgiving!</div><div class="blogger-post-footer">Yours in "Good Health, Pleasure and Profit,"
Damon</div>Unknownnoreply@blogger.com0