Hello, readers. As we exchange our rates this morning, please offer assistance to the Faithful Fare Exchanger standing in her kitchen who needs your help. “Where can you buy alfalfa and other seeds to sprout at home? And how do you make microgreens? And what’s the best and easiest way to make homemade Greek yogurt?
We’re still missing a few recipes this morning, so take note. Readers would like: a recipe for salmon salad; a source of purchase or a recipe for making a good vegan cheese; and a chicken and pasta soup similar to the one served at J. Alexander’s.
CAST IRON LIGHTS
Discussions are continuing on cast iron skillet and cucumber salads. The HT correspondent wrote in the voice of a cast iron authority: “I think the main problem with iron stoves is that people don’t know how to use them. They are not made for cooking many of the dishes that people prepare these days. I will list a few reasons.
“Ironwork is the original non-stick cookware, if prepared correctly. It is not suitable for steaming or sautéing vegetables, etc. It is made for frying. Boiling and steaming were done in pewter pots and later in copper-bottomed Revere Ware.
“A pan must be ‘soaked’ before first use. When using, the cast iron pan should be heated to a temperature close to cooking before adding oil, lard, drops, etc. This seals the pores on the iron’s surface and makes it harder for food to stick.
“Bacon, burgers, etc. generate their own oils. Cook, drain the pan, wipe dry and it’s ready to start again. I always wipe mine with a little oil on a paper towel. Hanging it or upside down to avoid dust and such get on an oiled surface.
“Use a metal spatula. Most kitchens don’t have one now because Teflon or stainless steel or aluminum products are used. It cannot damage the cast iron and it will remove most of the stuck items.
“Washing an iron pan in soapy water will remove any non-stick coating and allow the pan to rust and give a metallic flavor to food. A temperate pan should only be rinsed with very hot water. hot, not soaked. It should be dried and wiped with an oiled cloth. paper towel while it is hot, then stored.
“I am 63 years old. The stoves I use and my knowledge come from my great-grandmother and my mother. I don’t know how old these stoves are, but I know they have been in continuous use for over 100 years.
“I once asked my mom how to remove food stuck in the pan. She said bake until the food is crumbly, then use a spatula to scrape, then wipe off with oil. She said that a wood fire was the quickest way: throw it in the fire.
“She told me never to wash metalwork with soap or detergent.”
CAST IRON RECIPE
Addie McCarty sent you a cast iron pan cookie. This recipe is sufficient for two pans of cookies.
Chocolate chip pan cookie
1 cup of butter
2 cups of brown sugar
2 large eggs, beaten
1 teaspoon of vanilla extract
3 cups of flour
1 1/2 teaspoons of baking soda
1/2 teaspoon of salt
1 cup of chocolate chips
Heat the oven to 350 degrees. Spray skillet with cooking spray. Melt the butter in a cast iron skillet. Put aside.
Pour the melted butter into the bowl of the mixer. Stir in the brown sugar, eggs and vanilla extract; mix well. Add the flour, soda and salt and mix well. Add the chocolate chips. Press into the pan.
Bake for 25 minutes or until lightly browned. Makes 2 cookies (10 inches).
Clifford Burdette shared a trio of salads, each containing cucumbers but so much more.
Avocado and tomato salad
1/4 cup extra virgin olive oil
Juice of 1 lime
1/4 teaspoon cumin
Freshly ground black pepper
3 avocados, cubed
1 pint of cherry tomatoes, halved
1 small cucumber, cut into half moons if desired
1/3 cup corn
1 jalepeño pepper, minced (optional)
2 tablespoons of chopped cilantro
In a small bowl, combine the olive oil, lime juice and cumin.
Season with kosher salt and freshly ground pepper.
In a large serving bowl, combine the avocados, tomatoes, cucumber, corn, jalapeño and cilantro. Toss gently with the dressing and serve immediately.
Cucumber and onion salad
3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated
1/2 cup cider vinegar
1/3 cup water
1/3 cup sugar
1 teaspoon of yellow mustard
1 teaspoon onion salt or onion powder
Salt and pepper to taste
Slice cucumber and onions and set aside in a bowl. (Peel the cucumber, then cut it in half lengthwise. Cut 1 piece into – inch slices. Cut the other half in half (quarters) again, then cut into 1/4 slices. thumb.)
In a separate bowl, combine apple cider vinegar, water, sugar, mustard, onion salt or powder. Add salt and pepper to taste and pour over the cucumber and onion mixture.
Stir to incorporate. Place in the refrigerator to cool. Serve the salad cold.
Note: Depending on how much dressing you want on your vegetables, you may want to double the dressing recipe.
Cucumber, onion and tomato salad
About 8 small to medium cucumbers, thinly sliced
1/2 large onion, thinly sliced
2 to 4 small tomatoes, cut into 6 to 8 wedges each
2 to 3 jalapenos, sliced and seeded (optional)
Use as many of the above vegetables as you’d like. Place in a large bowl.
3/4 cup sugar
1 teaspoon of celery seeds
1/2 teaspoon of black pepper
1 cup of white vinegar
1/4 cup canola oil
In a small bowl, combine the ingredients for the sauce. Pour the sauce over the vegetables, stirring to coat everything. Place in the refrigerator for a few hours, then serve cold.
Rose Secrest found a wise saying on the back of a Stirling’s Coffee House t-shirt on the Sewanee campus, and it reminded her of the kind of kitchen table conversation we sometimes have on those printed pages. Robert Frost speaks from the back of the T-shirt: “Here are your waters and your watering hole. Drink and be whole again beyond the confusion.” And so, sitting down and drinking and / or eating together gives us a little dose of fullness, beyond the confusion. Is it possible that writing about sitting and drinking and / or eating together also gives a small dose?
Let’s hope so.
– Alfalfa grown on site, other seeds
– How to grow microgreens
– Handmade Greek yogurt
– Salmon salad
– Vegan cheese
– Chicken soup and pasta like that of J. Alexander
TO JOIN US
Fare Exchange has been a long-standing hangout for people who love to cook and eat. We welcome both your recipes and your requests. Be sure to include specific instructions for each recipe you send.
Address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750
E-mail: chatt [email protected]