Good morning in this always-glorious October. As we unpack a new season of culinary delights, here’s a quick cleanup of some requests yet unanswered. Readers are looking for a dependable recipe for air-fryer fried chicken, Crispy Oat Cookies that make a huge batch, and homemade yogurt, particularly homemade Greek yogurt.
And as we also are on the lookout for Fehn’s clam chowder, I will ask Gloria Melton and others who remember: Is Fehn’s well-remembered clam chowder a New England or Manhattan-style chowder? New England clam chowder is creamy; Manhattan clam chowder is tomato-based and clear. When the rest of us know that, perhaps we can stir up an excellent traditional chowder from that particular kind … until the authoritative Fehn’s recipe appears.
(READ MORE: These Chattanooga restaurants loom large in memory, recipe requests)
APPLE CAKE
Apple cakes made their usual autumn appearance in last week’s column, but not with a recipe.
This morning Jenny Hopkins remedied that, explaining, “Here’s a recipe shared from a co-worker maybe 40 years ago. Very easy, moist and delicious. Icing isn’t even necessary.”
Fresh Apple Cake
4 cups peeled and diced apples
1 tablespoon lemon juice
1 cup chopped walnuts
1 1/2 cups sugar (can use half white/brown)
2 cups flour (can use half all-purpose/whole-wheat)
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg and/or cloves
1 teaspoon salt
2 eggs
3/4 cup oil
Dump all ingredients in a large bowl, and stir.
Bake in a greased 9- by 13-inch pan at 350 degrees F for 45 to 55 minutes.
HEARTY BREAKFAST
Is it just me, or is breakfast truly a man’s meal?
(READ MORE: Hungry for breakfast? Here are some casserole ideas)
Dan Cobb of Soddy-Daisy brought that idea to mind when he wrote, “There seem to be countless baked breakfast recipes, many of which are very similar. This one probably sounds like a broken record as well, until you try it. It’s pretty darned good. The only problem is that you must prepare it the night before, then remember it’s in the fridge the next morning.”
Baked Sausage and Eggs
1 pound Jimmy Dean hot sausage
9 eggs, lightly beaten
2 1/2 cups milk
1/2 teaspoon salt
1 1/2 teaspoons dry mustard, mixed with a teaspoon of water
3 slices bread, cut into 1/4 inch pieces (I prefer honey wheat)
2 cups shredded mild Cheddar cheese
Brown and crumble sausage; drain and set aside.
In a big bowl, mix eggs, milk, salt and mustard together.
Add bread, cheese and sausage. Mix together.
Pour mixture into 9- by 13-inch greased baking dish.
Refrigerate overnight.
Next morning, put uncovered in a cold oven, then turn oven to 350 degrees F.
Bake for 1 hour or until middle is a little bubbly.
Be sure you start with a cold oven; do not preheat. Otherwise, the edges will be black and tough.
HOMEMADE CRACKERS
Adriana, a blogger with Living Healthy With Chocolate, had the answer for gluten-free cassava crackers, and it is passed forward to you by Marguerite McCammon. The sender commented, “This is an easy recipe, and that surprised me. This recipe does, however, call for almost an hour of baking.
“Cassava flour is available locally at Whole Foods.”
Cassava Flour Crackers (gluten-free, vegan and paleo)
1 1/4 cups cassava flour
1/4 cup golden flaxseed meal, optional (see notes)
1/2 teaspoon fine Himalayan salt
1/2 teaspoon garlic powder, optional
1/8 teaspoon baking soda
1/4 teaspoon cream of tartar (see notes)
3 teaspoons dried oregano, optional
6 tablespoons olive oil
8 tablespoons water
1 tablespoon tomato paste, optional
Heat the oven to 300 degrees F.
In a large bowl mix together the dry ingredients: cassava flour, flaxseed meal, salt, garlic powder, baking soda, cream of tartar and oregano.
In a separate bowl, whisk together the wet ingredients: olive oil, water and tomato paste.
Mix the dry and wet ingredients to form a dough. I like to use my spatula initially, then I use my hands until the dough is formed.
Roll the dough in between two pieces of parchment paper into a thin square, about 1/8-inch thin. Be sure it’s even throughout. Slide the rolled-out dough with the parchment paper onto a baking sheet, and using a pizza cutter (or knife) cut into squares of about 1-inch.
Bake for 40 minutes, then remove it from the oven, space out the crackers in the pan and bake it again for an extra 15 minutes to remove any excess moisture.
Sprinkle top with more salt and oregano. Store in an airtight container at room temperature or in the fridge.
Notes:
› Adding flaxseed meal gives the crackers a more wheat-like taste and does not affect the texture of the crackers if you omit it.
› Adding baking soda and cream of tartar is the same as adding baking powder. You can substitute these two ingredients for ½ teaspoon baking powder. Store-bought baking powder usually contains other ingredients that are not healthy like cornstarch, aluminum and other additives I try to stay away from. So I make my own with baking soda and cream of tartar.
TO FINISH
Sometimes memories can provide more inspiration than recipes. We got invited, along with our children, to a meal in a unique home thoughtfully designed by the owners, every square inch suited to these four people. There were floor-to-ceiling windows and glass walls everywhere, hinting at an interwoven lifestyle with the owners and their young sons. One dining table was on the patio, where drinks and appetizers were served. (Simple and light: a variety of olives.)
Occasionally the hosts — Albert and Julie — left us to get dinner ready, always separately. Albert was at the grill; Julie was crafting the rest of the meal.
Seated on the garden side of the glass wall, we could see a long narrow dining table set in the very middle of the main room. Here was the heart of the home, and it stretched almost from stem to stern. The table’s central location was no accident; meals together are central to these folks.
The conversation continued outside, until we were called to the table along with the children. This was another reminder of the family’s values: a shared experience when friends come over.
The food was fabulous, but you know what? I didn’t even think of asking for recipes or tips. The dining experience they had given us was so unique that it was enough to feast on the memories.
As always, the rest of us would love to hear one of your best food memories. You’re next.
REQUESTS
— Air-fried chicken
— Oat cookies
— Homemade yogurt
— Fehn’s clam chowder
TO REACH US
Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send, and know we cannot test the recipes printed here.
Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750
Email: chattfare@gmail.com
Jane Henegar