Good morning, companions at the kitchen table. As the year begins, Euela Laubenheim remembers a December feast that featured T-bone steaks, prepared in cast-iron skillets on a stovetop, cut in slices for delicious, juicy servings. "I would like directions for preparing a steak in cast iron on a stovetop."
Since many of us were visiting during Christmas, and many received visitors, the next request is for the best local hostess gifts.
Kathy Markovich provided the first example. She wrote, "Chattanooga is blessed with several wonderful bakeries. I highly recommend Bread & Butter's Not Quite White sourdough to accompany an olive oil dip for bread. Whenever I visit family in Arkansas, they request I bring a couple of these loaves along with Mad Priest coffee."
When you are going visiting, and want to take a gift to your hosts that is edible and represents the best of our city or area, what foods do you purchase? (There are those in our acquaintance who prefer Chattanooga Whiskey as a host or hostess gift and who pack it most carefully in suitcases for transatlantic flights.) But for now, we are asking about edibles not drinkables.
Email us your choices at chattfare@gmail.com.
CASSEROLE FILES
You may want to open your casserole file as there have been, and will continue to be, some fine casserole fare to be exchanged.
Linda Morris of Lookout Mountain followed your conversation thread, and Chicken Spectacular from two weeks ago reminded her "of a very old and cherished recipe I have shared over the years with many friends and relatives."
Chicken Spectacular
1 package Uncle Ben's Long Grain and Wild Rice
1 can cream of celery soup
1/2 cup mayonnaise
2 tablespoons grated onion
1 tablespoon diced pimiento
1/2 cup sliced water chestnuts
1 (4-ounce) can sliced mushrooms and stems
2 cups cooked, cubed chicken
1 can French-style green beans or 16-ounce package frozen green beans (optional)
1 (14-ounce) can artichoke hearts (optional)
1/2 cup sliced almonds (optional)
Salt and pepper to taste
Buttered breadcrumbs or stuffing mix
1 cup grated sharp Cheddar cheese
Cook rice according to directions on the box. Mix soup, mayonnaise, onion, pimiento, water chestnuts, mushrooms, rice and chicken together. Add your choice of the 3 optional ingredients, then salt and pepper to taste. Spoon into greased 2-quart casserole dish. Top with breadcrumbs and cheese. Bake at 350 degrees until bubbly and slightly brown on top, 20 to 30 minutes.
OLIVE OIL DIPS
Kathy Markovich has several things to say about the request for olive oil seasoning for Italian bread dipping.
"While I think one can simply add olive oil, balsamic vinegar, pepper and Parmesan cheese to a plate (which I often do), this recipe really takes it up a notch."
Herbed Olive Oil Dip
1/2 cup fruity extra-virgin olive oil
1 tablespoon balsamic vinegar
1 large clove garlic, cut in thin lengthwise slices
1/4 teaspoon coarse salt
1/4 teaspoon fresh-ground pepper
1/2 teaspoon chopped fresh rosemary
Coarse-grated Parmesan cheese
Crusty bread
In a lidded jar, combine olive oil, vinegar, garlic, salt, pepper and rosemary. Shake well. When ready to serve, shake again and pour onto saucers. Sprinkle with Parmesan. Use as a dip for crusty bread.
The second nomination for a copycat Carrabba's Restaurant olive oil seasoning came from Valerie Bowers.
Herb and Spice Blend for Dipping Bread in Olive Oil
Parsley
Oregano
Basil
Rosemary
Coarse sea salt
Crushed red pepper flakes
Freshly cracked pepper
Fresh minced garlic
In a jar, toss equal amounts of dried parsley, oregano, basil and rosemary, and shake well.
When ready to serve, put a teaspoonful or more of the herbs, depending on the number of dippers, in a shallow bowl. Add sea salt, red pepper flakes, pepper and garlic. Pour olive oil over, and stir.
Variations: Not a fan of one of the ingredients? Leave it out. You'll still have a delicious dip for crusty bread.
- Notes about olive oil: As with any dish, the quality of the ingredients is usually proportional to the quality of your dining experience. A good many (some say up to two-thirds of brands) of olive oils are cut with cheaper oils. This results in a reduction of flavor and nutritional benefits.
My preference is organic first-pressed (extra-virgin) olive oil, and I order mine from Dr. Mercola's website. There are, however, many authentic brands available at area grocery stores, such as Publix, Whole Foods and Fresh Market - the latter, in my opinion, having the best selection.
- Notes about herbs: I've always bought bright green organic dried herbs, and I don't keep them too long in the cabinet. I've recently discovered Green Garden Organic Herbs. They are freeze-dried to better preserve that fresh herb quality. Alas, I've only found them on Amazon and Whole Foods online.
CORNBREAD TWIST
Jim Wilson recommended a cornbread salad that was attributed in a cookbook to Jimmie Ruth Wilson.
Cornbread Salad
2 packages (6 ounces each) cornbread mix
Pinch of sage
1 can (4 ounces) chopped green chilies, drained
3 large tomatoes, chopped
1/2 cup chopped green onions
1/2 cup chopped green bell peppers
1 package (1 ounce) ranch salad dressing mix (dry)
1 cup sour cream
1 cup mayonnaise
2 cans (15 ounces each) pinto beans, drained
2 cups Cheddar cheese
10 slices crisp, cooked bacon, crumbled
2 cans (17 ounces each) whole-kernel golden sweet corn
Prepare the cornbread mix according to package directions, with the addition of sage and green chilies. Cool slightly, and crumble. Mix tomatoes, green onions and green bell peppers together; set aside.
In a separate bowl, mix ranch salad dressing mix with sour cream and mayonnaise.
Layer cornbread crumbs, pinto beans, tomato mixture, Cheddar cheese, bacon, corn and salad dressing. Chill, covered, in refrigerator for 2 to 3 hours before serving.
TO FINISH
Included in the requests that began this Fare Exchange was an affirmation of the Southern custom of bringing food when you visit a home. Another appealing custom is the bringing of food to a home where illness or other difficulties have visited. There is a certain generous somebody who never asks; she just informs: "A breakfast casserole will arrive at your house at 6 tonight." And everybody loves a breakfast casserole, so why even ask?
Blessings on all who bring food, purchased or prepared, to another door, to a neighbor or a faraway friend. And let's keep on doing just that for each other. How about it?
About next week: Come. Please.
REQUESTS
- Stovetop steak, via cast iron
- Edible hostess gifts
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