Welcome to Fare Exchange, readers essential.
Janet Gilley found you and is now asking you to find her a recipe. “I was Googling some recipes and saw your email. Do you have the tomato-basil vinaigrette used at the Brick Oven restaurant on Highway 153 where Rib & Loin is currently located?” (Or, more accurately, “where Rib & Loin was,” since the Hixson location closed last year.) She was also looking for Mount Vernon’s Sweet Celery Dressing, but it was right there in a swap recent.
(READ MORE: Restaurant Scene: What is Barbecue in Chattanooga? It’s a Little Bit of Everything!)
Claude R. asks for “recipes for fresh artichokes, recipes of all kinds including whole fried artichokes and globe artichokes from which you eat the leaves and the heart”.
Priceless cake
We now enter the space of recipes, often those that evoke memories… or memories that carry recipes within them. Linda Green Johnson wrote from her home in Dunlap, Tennessee, sending “sweet memories of Mom’s pound cake.” This simple six-ingredient cake was the golden jewel of my mom’s table. She always had something sweet for my dad’s dinner when I was little, and most often it was this pound cake. Sometimes it was eaten straight from the hand as a snack, but after dinner it was served in a small bowl with canned peaches on top. Our Easter meal was a treat with pound cake covered in fresh strawberries macerated with sugar then topped with homemade whipped cream. As a kid who took his lunch to school, I fondly remember asking for two slices of pound cake in my brown bag. I could trade that extra coin for just about anything someone else owned. »
Mom’s pound cake
2 sticks of butter
About 1 cup of Crisco
2 cups of sugar
6 eggs
1 teaspoon of vanilla extract
3 cups sifted all-purpose flour
Cream the butter, Crisco and sugar. Add the eggs, one at a time, beating well after each egg. Add the vanilla extract. Slowly add the flour and mix well. Pour into a large greased and floured tube pan. Bake at 325 degrees for 1 hour. Flip and cook for another 10 minutes.
VERY DEMANDED MEATLOAF
Tim Threadgill talks about his own parents’ family fund.
“My family and I were early adopters of Home & Garden and Food TV when they expanded in the late ’90s and early 2000s. We even appeared on an early HGTV show called Designer’s Challenge “, where we had our master. bathroom redone.
“My wife and I have always cooked and used those annual Cooking Light cookbooks in particular to lighten up familiar dishes and try to control calories, but nothing too imaginative. Food television broadened our horizons and love of our son for the shows, as well as living in a diverse food environment like Los Angeles, has caused us to stretch ourselves a bit.
“One of our favorite early Food Network shows was a version of ‘Beat Bobby Flay’ where he went to various communities and challenged local chefs and cooks and their signature dishes, to see if he could outdo them. It was judged by people from their local community. In a now forgotten community, Bobby challenged a chef’s beloved meatloaf with the following recipe. Although Bobby’s was judged by locals as being good but not as good as his favorite, we thought they were wrong. This recipe “was the first Food Network recipe I made or we ever tried. Once our eyes glazed over after trying it, we knew we’d never go back to a traditional version. My wife has since proclaimed that I “ruined” her for all other meatloaves.
(READ MORE: Chattanooga chef beats Food Network’s Bobby Flay)
“Shortly after moving to Chattanooga, we joined a small group at a church and chose to help provide food for one of our members recovering at home by bringing him this meatloaf .Word quickly got around the group that I was some sort of kitchen wizard because of this meatloaf and its accompaniments, and I had to provide it for our next potluck. Other dear friends enjoyed it and also requested it on special occasions.We have so many great memories with our loved ones as a result and I cherish it more now for that than for its exceptional flavor and presentation .
“I usually serve it with oven-roasted potatoes and Brussels sprouts roasted in olive oil, salt and pepper, then drizzled with a little butter and parmesan, and a crusty bread.If you want wine, a nice pinot noir or Côtes du Le Rhône balances the meatloaf flavors a little better than a cabernet.
Roasted Vegetable Meatloaf with Balsamic Glaze
3 tablespoons of olive oil
1 large zucchini, cut into small cubes
1 red pepper, finely chopped
1 yellow pepper, finely chopped
1 yellow onion, finely chopped
Salt and freshly ground black pepper
5 cloves of garlic, finely chopped
1/4 teaspoon red pepper flakes
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves
1/2 pound ground pork
1/2 pound ground veal
1 pound ground beef chuck
1 cup panko breadcrumbs (Japanese)
1/2 cup freshly grated romano cheese
1 1/2 cups ketchup, divided
1 cup plus 2 tablespoons balsamic vinegar
Heat oven to 425 degrees F.
Heat the oil in a large sauté pan over high heat. Add zucchini, peppers, onion, salt, and pepper to taste and cook until almost tender, 5 minutes. Stir in garlic and red pepper flakes and cook 30 seconds. Let cool.
Whisk together eggs and herbs in a large bowl. Add the meat, breadcrumbs, cheese, 1/2 cup ketchup and 2 tablespoons balsamic vinegar and vegetables. Mix until everything is combined. Mold the meatloaf on a baking sheet lined with parchment paper. Whisk the remaining ketchup and balsamic vinegar together in a small bowl, then brush the mixture all over the bread. Cook the meatloaf for about 1 to 1 1/4 hours. Remove from oven and let rest 10 minutes before slicing.
Now as we move from February to March, with spring break and at the very end, Easter, new chapters are opening in the cookbooks of our lives. Please send us what you cook and how you think about food, cooking and celebrating around the table. You teach everyone who reads, always including the person who types your words.
TO JOIN US
Fare Exchange is a long-standing meeting place for people who love to cook and eat. We welcome both your recipes and your requests. Be sure to include specific instructions for each recipe you send, and be aware that we cannot test printed recipes here.
Address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750
E-mail: chattfare@gmail.com
Jane Hénégar
