Cooking Up Great Things

First Day Back to School What a surprise when the Principal at John Muir Elementary in Glendale, California announced that the slogan for the school year 2011-2012 is “Cooking Up Great Things” with little clip art picture of a woman cooking. Of course, I immediately had to tell the Principal about The Good Plate and how I was going to write an article about the slogan. So, if you want to, please feel free to visit John Muir Elementary. It’s a wonderful school, and I’m blessed that Spane can go there!

Stuffed Barbari Bread

Recipes in this Post Stuffed Barbari Bread I have a friend who is a cab driver. A long time ago, when taking me to work one morning, he introduced me to Babari bread. I fell in love. Barbari bread is a fluffy, flat Iranian bread with sesame seeds on top. It is wonderful with butter and honey in the morning, or a quick lunch of Barbari bread and cheese. The loaf is flat and long, and often the checker at the store will fold it in half to fit in your grocery bag – it doesn’t hurt it. Barbari bread, because it has no preservatives will dry out rather quickly. If it does, cut it up and use if for croûtons, bread crumbs or stuffing. This morning, as I was looking for something to make for breakfast and not wanting to heat up my kitchen, I thought it was be … Continue reading

Hot Tin Roof Salad – Composed Grilled Steak Salad

This is a great salad to make on a hot summer day. You don’t even have to get your kitchen hot – just grill the steak and vegetables on the grill. Enjoy the salad with a nice glass of red wine. Continue reading

The Maze of Mayonnaise

Recipes in This Post Mayo Popsicle Ambrose Bierce’s definition of mayo from his 1906 Devil’s Dictionary: One of the sauces which serve the French in place of a state religion. It is said, “It is highly probable that wherever olive oil existed, a simple preparation of oil and egg came about – particularly in the Mediterranean region, where aioli (oil and garlic) is made.” – M. Trutter et al., Culinaria Spain p. 68 (H.F. Ullmann 2008) Let’s put to rest the group fantasy that mayo is “salmonella pudding,” Mayo has a high acid content that prevents bacterial growth. Mayo will spoil only if you mix it in already spoiled food. If you are afraid of tainted maise you make yourself, start with pasteurized eggs. For a different variation, try Japanese Style Mayo: “Japanese mayonnaise is typically made with apple cider vinegar or rice vinegar and a small amount of MSG, … Continue reading

Chicken a la King with Fettuccine

Don’t Cook Tonight! Boy, it was a bad day here. I didn’t get to sleep until late last night. Spane made me crazy this morning while I was trying to video something that I haven’t put up yet, and he had got grounded for the day – no TV, no bike, etc. To make matters worse, I had to fix my printer/fax machine. With Spane’s Dandy Walker Syndrome it’s really important that I can send and receive faxes, and today was the day that I decided to fix the silly thing. I am a computer whiz, or at least my friends say that, and it still took me TWO HOURS to get the darned thing fixed. Finally, I got it fixed, and Spane and I were hungry. There wasn’t anything in the freezer that was quick or looked appetizing. I was about to give up when I looked up in … Continue reading

The Good Plate News – August 2011

In The News Noelle’s Cake Guest Chef Joins Us Back to School Pictures from the Party Noelle’s Birthday Party Noelle’s birthday party was wonderful. She had good games, and brought out the completed cake. Amber made a total of five cake layers, the largest was chocolate, and the others were strawberry and vanilla. The filling was a butter cream mixed with orange marmalade. Amber made her own fondant, and hopefully, she will share the recipe with us soon. The cake was a Topsy Turvy Cake, that was covered in green fondant, then green fondant leaves were cut to go around the layers. Then Amber put on the waterfall, and covered that with blue fondant. The marzipan pixies were attached and butterflies were stuck in the cake.