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.
Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750
Good morning, readers. The sun beams, the days lengthen and the week's mail is full of warm weather pleasures and a few requests.
Where can one purchase a cookbook from the late Town and Country restaurant? And where can one find a recipe for a chocolate chip cookie that has no flour, looks like a regular chocolate chip cookie and is as delicious as the original one? Finally, what are your favorite bar cookies?
Carolyn V. King was searching for Town and Country's au jus and she now has that, but she would like to have the entire small cookbook. And Mrs. Odell Waddell is hunting for the chocolate chip cookie mentioned above, "remembering that it has peanut butter in it, too." In the same breath, she asks for anybody's favorite bar cookies, "since bar cookies are much easier than drop cookies."
From Henagar, Ala., came a letter from "E," who discovered a rhubarb recipe in "Taste of Home" and thought of us, though her family is not into rhubarb. Imagine this: rhubarb ice cream. Since last week we learned that frozen rhubarb is readily available here, my guess is that it's an easy substitute.
Rhubarb Ice Cream
3 cups fresh rhubarb
2 cups sugar
1 teaspoon lemon juice
1 cup heavy whipping cream
Heat oven to 375 degrees. In an ungreased 13-by-9-inch baking dish, combine rhubarb and sugar; toss to combine. Bake, covered, 30 to 40 minutes or until tender, stirring occasionally. Cool slightly.
Place rhubarb mixture in a blender; cover and process until pureed. Transfer to a bowl; refrigerate, covered, until cold.
Stir lemon juice into rhubarb. In a small bowl, beat cream until stiff peaks form; fold into rhubarb mixture. Transfer to a shallow 1-quart freezer container. Freeze 1 hour, stirring every 15 minutes. Freeze, covered, overnight or until firm. Per 1/2-cup serving, this ice cream has 489 calories.
BEST COCONUT CAKE
Marty Vaughn has a recommendation for the best coconut cake in town, one she got from Terri Tucker. "It's Robin's Creative Cakes and I'm telling you her coconut cake is amazing moist, luscious, and perfectly white. I bought Mother a coconut cake for her 98th birthday. Everyone raved. Robin sells slices of her cake at the market downtown which would be a great way for anyone interested in her products to try them out. Again all her cakes are amazing and three layers of decadent goodness. Her web address is www.robinscreativecakes.com."
We pause in the midst of luscious coconut cake talk and we will return to that topic. For now, thank you to Jody Poindexter of Flintstone, Ga., Ginny Gaines of Signal Mountain, Sue Gilley of Menlo, Ga., and Janice Vaughn of East Ridge.
EGGS 'N' HASH
Marian Willett offered a creative way with eggs that utilizes canned corned beef hash, one of my husband's childhood favorites. It looks easy and hearty.
Where to buy:
* Town and Country restaurant cookbook
* Flourless chocolate chip cookie
* Favorite bar cookies
Shirred Eggs with Corned Beef Hash
1 (15 -ounce) can corned beef hash
cup green pepper, finely chopped
2 tablespoons minced onion
1 tablespoon minced parsley
1/4 cup catsup
6 teaspoons half and half
3 tablespoons sharp cheddar cheese, shredded
Heat oven to 350 degrees.
Combine hash, green pepper, onion, parsley and catsup. Pour mixture into a 9-inch pie plate.
With a spoon make 6 indentations in hash, then break an egg into each one. Top each egg with 1 teaspoons half and half and grated cheese.
Bake until yolks have just set, about 25 minutes.
Makes 3 to 6 servings.
Note an important distinction in the last line above. The sender wisely notes that this can be a two-egg meal or a one-egg meal; hence, it makes 3 to 6 servings. It seems wiser always to say, "Makes three servings" than to say a recipe "serves three." It all depends on who those three are.
Weesie Cook discovered a memory-splattered article in the New York Times, Kim Severson's "A Mother's Cookbook Shares More Than Recipes." Severson wrote that, when her father sent her mother's battered and splattered recipe file to her, "In a flash, I'm back at our oak dinner table, my dad still in his shirt and tie from work, serving that workhorse of a dish to five kids.
"Turns out it was the mess that mattered to me the most.
"The worn pages of a cookbook have a unique ability to drill into a place where food memory mixes with love and loss. As our kitchen adventures increasingly get recorded in sleek digital files or even the fleeting history of a recipe search, beat-up cookbooks become more valuable, both personally and historically."
Oh yes, Kim Severson. On Mother's Day or any day, chances are that few of us wrote, "Thank you for that tidy digital recipe file" (though such is wonderful), but instead, "Thank you for making a mess in the kitchen to nourish me. You are with me now as I nourish others, messily, and your presence keeps on nourishing me."
I would say that to my own mighty cooking mother, if I could. Instead, I cook.
Thus inspired, let's all keep cooking creatively, and generously. Next week, same time, same place? I'm in.