Welcome to a September surely full of surprises - some good ones, even. Today's first letter began with a plaintive all-caps "HELP." Its anonymous writer said, "Our child just left to attend a college six hours away. I need suggestions, with easy recipes, of things that will ship well in care packages. Any assistance readers can give will be greatly appreciated."
This morning we give you another recipe from Bob Bires' family cookbook, and with it a reminder that your family cookbooks are still worthy of discussion. Some of you told us how your family has saved its culinary treasures in a pass-along cookbook, and some of you have sent favorites from your family's collection. Please keep that up.
If you are practiced at cooking with the sous vide method referenced below, please advise the rest of us: "What is the best and most economical equipment?"
C.D. in East Brainerd responded to the request for boneless pork loin. He advocates the method known as sous vide, which we discussed in this column in the winter (remember life B.C.V.?)
Here's a simple definition of the process. "Sous vide, also known as low-temperature long-time cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times at a precisely regulated temperature." The method aims for even cooking throughout and retention of moisture.
Mr. D explained his cooking tastes. "Sous vide is my top choice, but pork loin also makes good lean Canadian bacon. Just follow a ham curing and smoking recipe. It is a heck of a lot less expensive than store-bought also.
"I hated pork loin growing up. Mom, like most in the '50s and '60s, roasted it very well done. I now sous vide it and love it. One I did was cooked at 133 degrees for 3 hours; this timing is dependent on thickness of meat and temperature."
He sent a link to a photo of his beautiful pork loin cooked in this fashion; it may be found at https://imgur.com/J0xc43L.
"Although the pink color is weird for uncured pork, the time and temperature pasteurizes the pork and the low and slow cooking yields incredibly juicy and tender pork. The doneness is precise and is uniform, right up to the seared exterior, and there is no need to let the pork rest before cutting into it.
"Basically the loin is seasoned with salt and pepper, sealed in a plastic bag with the air removed and submerged in a circulating hot water bath. It is then dried and seared in a very hot cast-iron skillet.
"Leftovers are about as good as the original. I slice off 1/8-inch pieces, put in sandwich bag(s) and dunk in a container with a few quarts of 133-degree water for a few minutes. Or one can warm the remaining loin in the sous vide, then slice. It is a bit of a hassle, requiring a sous vide gizmo, an accurate thermometer, time and knowledge but is well worth it. It works wonders on chicken breasts and eye of round roasts also, although the latter takes 24 hours. A good website giving the basics is douglasbaldwin.com/sous- vide.html."
SKEWERED SAUSAGE
A versatile sausage appetizer from Bob Bires' "Hurry Up and Cook" collection is simple to prepare.
Sausage and Tomato Skewers
Flavored chicken sausage (I like the basil and sun-dried tomato variety for this)
Cooking spray
Grape tomatoes
Toothpicks – regular size or longer
Slice links of sausage on the diagonal into 1/2-inch slices.
In a nonstick skillet sprayed with cooking spray, sear the sausage slices over medium-high heat until browned on both sides and cooked through.
Run a toothpick the long way through a grape tomato, and then spear a slice of sausage through the center. Repeat until sausage is used up.
The flatness of the sausage allows these to stand up easily. If you can find the longer toothpicks, they are best.
SKILLET CHICKEN
This recipe came from a college student, Bayley Miller, who began her first adventure beyond a dormitory with a dinner for four. "I have bought large chicken breasts and sliced them horizontally, according to this recipe's instructions."
Skillet Chicken Breasts With Panko Crumbs
1 pound boneless skinless chicken breasts, sliced diagonally into thin cutlets
1 egg
1 cup panko breadcrumbs
1/2 teaspoon or more salt
1/4 teaspoon black pepper
1/2 teaspoon or more garlic power and also onion powder
1/2 cup corn oil
1 pound boneless skinless chicken breasts
1 egg
1 cup panko crumbs
1 teaspoon sea salt
1 teaspoon Greek seasoning (or substitute your favorite seasoning)
1/4 cup oil (you may need more)
Slice chicken breasts thin on the diagonal so they will cook fast.
Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
Heat oil in a large skillet on medium-high heat. Transfer chicken to pan, and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked. It could take a little longer. Serve immediately with rice and your favorite frozen vegetable.
EASY OKRA
Simplify, simplify. There's a call for the kitchen, as long as simplicity doesn't sacrifice taste. The wonder-mama who is currently at our house asked this simple question last night. "Why slice okra before you roast it?"
Why, indeed?
So we just cut off stem ends and the very tips, tossed whole pods fresh from the Chattanooga Market in olive oil and sea salt and roasted at 450 degrees until it browned, turning once. She was right. Okra was a breeze to prepare, and the meal was unbeatable, completed by corn on the cob and heirloom tomatoes.
What is simply bringing satisfaction and joy to your table? Please share with the rest of us.
REQUESTS
* Best foods for college care packages
* Family cookbooks
* Advice on sous vide equipment
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
Email: chattfare@gmail.com
Jane Henegar