March marches forth toward April, and April will hopefully bring some answers from you, for you, to three questions.
The first request is written with such enthusiasm that you may be wanting this recipe too. The Odell Waddells - Mr. and Mrs. - began, "While visiting relatives in Oak Ridge, we were served a delicious apricot almond pound cake. It was so moist and was made with apricot preserves. There was no icing. The apricot preserves were swirled throughout but not too heavy. Looked like it was cooked in a Bundt pan. We would love to duplicate with your help."
Jane HenegarThe next two are briefer and anonymous. "I have been told we need to eat fish at least once a week. If that is going to happen, I am going to need a good many easy recipes. Can you help? And also can you tell me where to buy Benton's bacon locally? I think it may be the best bacon ever."
CREAMY SOUPS
Linda Leake sent from LaFayette several soups that don't require thickening with flour. Her sources: "Dairy Hollow House Soup and Bread" and "The Complete Diabetes Cookbook by Cook's Illustrated America's Test Kitchens." The first two follow.
Creamy Carrot-Ginger Soup
2 tablespoons canola oil
1 1/2 pounds carrots, peeled and chopped
1 onion, chopped fine
1/8 teaspoon salt
1 1/2 tablespoons grated fresh ginger
3 cups unsalted chicken broth
1/2 cup 1 percent low-fat milk
2 tablespoons orange juice
Pepper to taste
1 tablespoon minced fresh chives
Heat oil in Dutch oven over medium heat until simmering. Add carrots, onions and 1/8 teaspoon salt, and cook until softened, 8 to 10 minutes.
Stir in ginger and cook until fragrant, about 30 seconds. Stir in broth, and bring to simmer. Reduce heat to medium-low, cover and cook until carrots are very tender, about 16 minutes.
Working in batches, process soup in blender until smooth, about 1 minute. Return soup to clean pot, stir in milk and orange juice, and bring to a brief simmer over medium-low heat. Season with pepper to taste. Sprinkle with individual portions of chives before serving. Makes 4 servings.
Creamy Broccoli- Cheddar Soup
1 tablespoon extra-virgin olive oil
1 1/2 pounds broccoli florets, cut into 1-inch pieces, stalks peeled and sliced 1/4-inch thick
1 pound leeks, white and green parts only, halved lengthwise, sliced thin and washed thoroughly
2 cloves garlic, minced
3 cups unsalted chicken broth
1 cup water
3/4 cup fat-free evaporated milk
3 ounces extra-sharp Cheddar cheese, shredded (3/4 cup)
1 tablespoon Dijon mustard
Salt and pepper to taste
Heat oil in Dutch oven over medium heat until simmering. Add broccoli stalks and leeks, and cook until softened, 8 to 10 minutes. Stir in garlic, and cook until fragrant, about 30 seconds.
Stir in broth and water, and bring to simmer. Reduce heat to medium-low, cover and cook until broccoli stalks are softened, about 8 minutes. Stir in broccoli florets, cover and cook until tender, about 5 minutes.
Working in batches, process soup in blender with milk, Cheddar, mustard and 1/4 teaspoon salt until cheese is melted and soup is smooth, about 1 minute. Return soup to clean pot, and bring to a gentle simmer over medium-low heat. Season with pepper to taste. Makes 8 servings.
STANDOUT DESSERT
In a cookbook sent by Barbara Smith, "Fabulous Feasts," this dessert stands out because of its name.
Glorious Excess Chocolate Bourbon Pecan Pie
4 eggs, beaten
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 cup light corn syrup
3 tablespoons melted butter
2 tablespoons bourbon
1 tablespoon King Arthur unbleached flour
2 teaspoons vanilla extract
1 cup coarsely chopped pecans
1 cup pecan halves
3/4 cup chocolate chips
1 (9-inch) unbaked pie shell
Heat oven to 450 degrees. Combine eggs, dark brown and granulated sugars, corn syrup, butter, bourbon, flour, vanilla and chopped pecans; stir well. Sprinkle chocolate chips over pie shell. Pour filling over chips, and arrange pecan halves on top. Bake for 10 minutes at 450 degrees. Reduce heat to 350 degrees, and bake for 35 minutes longer or until set.
Serve with whipped cream, if desired.
EASY TACOS
From the generous clipping collection of E. of Henagar, Alabama, came the lively riff on easy tacos; believe it or not, this taco recipe involves 1/2 cup of strong coffee. Rachael Ray gets the credit. "One turn of the pan" in the cooking instructions is how she adds the oil: one circular pour around the inside edge of the pan.
Hard-Shell Red-Eye Tacos
1 tablespoon olive or vegetable oil
1 pound ground beef (80 percent lean)
1/2 pound bulk spicy breakfast sausage
Salt and pepper
2 tablespoons chili powder (like Gebhardt)
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 onion, finely chopped
1 large or 2 medium jalapeno chilies, seeded and chopped
3 cloves garlic, chopped
1/2 cup strong coffee, left over from breakfast or freshly brewed
8 large hard square-bottom corn taco shells (such as Old El Paso Stand 'n Stuff)
Toppings
Shredded pepper Jack and/or cheddar (about 2 1/2 cups)
Shredded iceberg or Little Gem lettuce
Diced tomatoes or store-bought taco sauce
Sliced pickled jalapeno peppers
Chopped white onions, rinsed
Heat a large skillet over medium-high. Add the oil, one turn of the pan. Add beef and sausage. Cook, stirring often and breaking up the meat with a spoon, until browned, about 5 minutes. Season with salt and pepper. Stir in chili powder, coriander, cumin and oregano. Add the onion, chilies and garlic. Cook, stirring often, until the onion is softened, 7 to 8 minutes. Stir in the coffee and 1/2 cup water. Reduce heat to medium-low. Cook, stirring occasionally, until the liquid is absorbed, about 2 minutes.
Heat the oven to 375 degrees. Bake the taco shells on a baking sheet until warm, about 5 minutes.
Fill the taco shells with the cheese. Top with the meat filling, lettuce, tomatoes, pickled jalapenos and onions.
COFFEE AND TEA
Coffee: We love the wake-up aroma, the early-morning kick. It's a staple in most of our kitchens. And depending on who you are reading - or who you are listening to - coffee is good for your health or not so good. Those of you who have switched completely to decaffeinated coffee, tell us how that works. Any benefits? Any loss in taste? Are you still a coffee lover?
Many are making the switch to hot tea, and it's an inviting practice in local homes to lay out a variety of teas for the choosing. That may change when the days grow warm, but not yet, not yet.
Here's a toast to you and for you, readers. It's a fine custom: raising glasses and clinking those glasses as you look the other toaster companionably in the eye - the kind of look that says, "I am glad to be here with you."
There's a Chattanooga 4-year-old who raises her Nalgene water bottle to each water glass, beer glass or wine goblet around her celebratory family table. The clink might be faint but the delight is clear.
Come back, you hear? I am glad to be here with you.
REQUESTS
* Apricot almond pound cake
* Easy recipes for fish
* Where to buy Benton's bacon
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
E-mail: chattfare@gmail.com