I am always flattered to have someone tell me that they have read my column or to call me with a question on something. I have said before that I am not a recipe developer, nor am I a scientific cook (although I would love to be). And some of the recipes I pass on I may have eaten quite a while ago or in someone else’s home. So I guess what I’m saying is that while I’m not a trained chef, I’ve been around the food block enough to think I can figure stuff out.
I had several readers comment on the hasselback column. A friend called me with two questions on the cooking method. The first had to do with the recipe for hasselback sweet potatoes. The recipe didn’t say whether or not to peel the potato before cooking. I was sure you didn’t, but agree that it should have been stated. If you peel the potato it will collapse. However, sweet potato skins are tougher than white or yellow potatoes. I looked at over 10 more recipes to be sure and no, you don’t peel the sweet potato. I cooked one this weekend and here are my thoughts on it. We are in sweet potato country here, so chances are good for a pretty fresh potato. That’s a plus. Then, cut the potato into thin slices (remember, not through the potato). Try and sort of fan them just a tad to get things started. And do be sure to keep the skin good and buttered while cooking. What I ended up with was thin pieces with a crispy top and pretty crispy down the sides. Buttering and gently fanning while cooking worked for me.
She also asked me about the hasselback zucchini. Hers had not fanned and was a little mushy. While zucchini are the perfect shape for this cooking method, they do have a ton of water in them. The printed recipe called for cooking at 400 degrees. I suggest three things. First, up the temp to 425. Second, a full zucchini is pretty big on a dinner plate. If they are long enough, cut the ends off, thinly slice and then cut the zucchini in the middle. Shore the vegetable up by making sort of a foil boat around it. I think this will increase the cook time for the bottom half and the higher heat will help crisp the top.
Something else I need to address is a bit of incorrect food lore that my husband, Terry, passed on and gave me credit for. He was out at Monroe County Airport for a fly-in and supper. I was not there. The evening’s meal was chili and hot dogs. The majority of the crowd was north of 50. Someone at Terry’s table mentioned the gassy effect (sorry) that chili and hot dogs might have. Terry’s response was, “Oh no, Anne says that if you cook with onions it negates the gas.” Please know that I have never uttered those words and they are ridiculous! He has since gone online and seen from others that he may have been wrong — oh, so wrong.
Now, he also passed on the tip I have learned from the St. Paul’s Altar Guild. We use Murphy’s Oil Soap to soak our white linens after communion when there are red wine and/or lipstick stains. Dab the soap on the stain and rub, then place the item in water overnight and wash the next day. Works like a charm.
I am including below a recipe that was printed in a December 2, 2015 column for Megpie’s Cranberry Casserole. Meg Gunn was a friend of many from Athens, Georgia. This recipe is so perfect for potluck holiday dinners because it is unique, it travels well, and it’s good.
I wish you all a safe and family-warm Thanksgiving. Blessings, Anne.
MEGPIE’S CRANBERRY CASSEROLE
3 cups peeled chopped apples
2 cups fresh cranberries
2 tablespoons all-purpose flour
1 cup sugar
3 packages (1.5 ounces each) instant oatmeal with cinnamon and spice
3/4 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup melted butter
Pecan halves
Fresh cranberries for garnish (optional)
The Dispatch Editorial Board is made up of publisher Peter Imes, columnist Slim Smith, managing editor Zack Plair and senior newsroom staff.
You can help your community
Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 36 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.