50 Women Game Changers in Food - #16 Maida Heatter - Popovers

From the kitchen of One Perfect Bite...Almost all cooks recognize her name, and her skills were such that Craig Claiborne called her "one of the world's best home dessert makers." Maida Heatter is one of those cooking phenoms that occasionally appear on the scene. She was trained in fashion design and initially earned her living as an illustrator and jewelry designer. She had no training as a pastry chef, yet using skills learned from her mother, she adapted old recipes and created new ones that eventually led to the publication of eight cookbooks, each of which had precise and foolproof recipes that could be made by the average home cook. She came to cooking through the back door. Her husband's job required long stretches of time away from home and to put an end to that, they opened a coffee bar that he managed while she did the baking. Customers asked her to give cooking lessons. She was happy to accommodate them and became a local food celebrity as the size of her classes grew. A publicity stunt moved her career as a baker into high gear in 1968. The Republican Party was holding its convention in Miami and she and her husband decided to put elephant meat on the menu. The stunt was covered by the press and brought Craig Claiborne to their restaurant. He loved her desserts and was so impressed with them that he urged her to write a cookbook. Her first cookbook, Maida Heatter's Book of Great Desserts, was the result of that suggestion. Her special gift has always been the clarity of her recipes and the helpful tone and tips she used in her instructions. She has remained constant and helpful through the years and the sales of her books reflect that. She really has earned her position on the Gourmet Live list of 50 Women Game Changers in food. The recipe I have chosen to represent her work will puzzle a lot of folks. I decided to feature her recipe for popovers despite its simplicity and lack of glitz. This was the first of her recipes that I tried, and I have some sentimental attachment to it. Here's the recipe as it appeared in 1966 .

Popovers...from the kitchen of One Perfect Bite courtesy of Maida Heatter

Ingredients:
Unsalted butter, for greasing the molds
6 large eggs
2 cups milk
6 tablespoons melted butter
2 cups sifted flour
1 teaspoon salt

Directions:
1) Preheat oven to 375 degrees. Generously grease 10 4-ounce heatproof pottery custard cups (or a muffin or popover pan) with butter. Arrange cups (or muffin or popover pan) on a baking sheet.
2) Beat eggs lightly, then add milk and melted butter and stir to combine. Gradually stir in flour and salt. Beat just until mixture is smooth. Do not overbeat. If the mixture is not smooth, strain it.
3) Pour mixture into a pitcher and then pour into custard cups. Fill cups almost to the top.
4) Bake for 50 minutes. Do not open oven door during baking.
5) After 50 minutes, remove popovers from oven, cut several slits in the top of each and return to oven for 5 to 10 minutes. Immediately remove popovers from the cups. Makes 10 popovers.

The following bloggers are also featuring the recipes of Maida Heatter today. I hope you'll visit all of them. They are all great cooks who have wonderful blogs.

Val - More Than Burnt Toast
Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living
April - Abby Sweets
Katie - Making Michael Pollan Proud
Mary - One Perfect Bite
Kathleen -Bake Away with Me
Viola - The Life is Good Kitchen
Sue - The View from Great Island
Barbara - Movable Feasts
Kathleen - Gonna Want Seconds
Amy - Beloved Green
Jeanette - Healthy Living
Linda - Ciao Chow Linda
Linda A - There and Back Again
Martha - Lines from Linderhof
Nancy - Picadillo


Next week we will highlight the career and recipes of Dorothy Hamilton. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Saturday, September 24th.

50 Women Game-Changers in Food - #8 Judith Jones - Frenchified Meat Loaf

From the kitchen of One Perfect Bite...I love tales told by those who are the power behind the throne. Those stories are especially delicious when they are told by people who have compelling stories of their own to tell. Judith Jones, the book editor who brought the likes of Julia Child, Marcella Hazan, and Madhur Jaffrey to print, is such a woman. Her work with these and other authors has changed the way we write and think about the food we eat. Her publishing career career began at Doubleday where she saved The Diary of Anne Frank from the rejection list. She later moved to Knopf where she saved Mastering the Art of French Cooking from a similar fate. Her stellar culinary roster was matched by literary clients who included John Updike, Anne Tyler and John Hersey. She has also written a number of her own cookbooks and a charming memoir, The Tenth Muse: My Life in Food. She believes that recipe writing should engage the senses and enable readers to use their own judgment. Her own recipes do just that. It's entirely fitting that she claim 8th place on the Gourmet Live list of 50 Women Game-Changers in Food.

I have chosen the simplest of recipes to represent her work. She calls it a Frenchified meat loaf. Having just made and served this for our supper, I can tell you it bears no resemblance to the meat loaf of childhood memory - unless of course you're French. This is a lovely entree whose flavors carry with them the scents and tastes of Provence. It's a dense loaf with a texture that is far more like a pate than a meat loaf. It will make wonderful cold sandwiches for tomorrow's lunch. I really think you'll like it. Here's the recipe as it was written by Judith Jones.

Frenchified Meat Loaf...from the kitchen of One Perfect Bite courtesy of Judith Jones

Ingredients:
3 slices homemade-type white bread, crusts removed
3 pounds ground beef, veal, and pork (about 1/2 beef portion and 1/2 each of veal and pork)
1 large onion, finely chopped
1 large egg
1 tablespoon Dijon mustard
2 teaspoons salt
2 fat garlic cloves, peeled, chopped, and mashed with 1/2 teaspoon salt (see below)
Several grindings of black pepper
1/4 cup chopped fresh parsley
2 to 3 tablespoons chopped fresh herbs (basil, tarragon, marjoram), or 1 teaspoon herbes de Provence
2 bay leaves
2 strips bacon
1/2 cup red wine

Instructions:
1) Spin the bread in a blender to make crumbs; you should have 1-1/2 cups. Dump everything except the bay leaves, bacon, and wine into a big bowl, and blend well, preferably with your hands.
2) Arrange the bay leaves on the bottom of a large loaf pan, and pack the meat mixture in. Place the strips of bacon on top, then pour the wine over, punching a few holes into the meat with your fingers so it will seep down a little. Let marinate for an hour or so, then bake in a preheated 325-degree oven for 1-1/2 hours. Turn out of the pan, and remove the bay leaves. And pour any pan juices on top. Serve hot. Yield: 6 servings.

Note: If veal is too expensive or hard to get, use about 3/4 beef to 1/4 pork, ground. If you prefer, slice the peeled garlic instead and press into the top of the meatloaf, then remove the slices before you turn the meatloaf out.

The following bloggers are also paying tribute to Judith Jones this week. I hope you'll visit all of them.

Val - More Than Burnt Toast
Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living
April - Abby Sweets
Katie - Making Michael Pollan Proud
Mary - One Perfect Bite
Kathleen -Bake Away with Me
Viola - The Life is Good Kitchen
Sue - The View from Great Island


Next week we will highlight the food and recipes of Irma Rombauer. If you'd like to join us please email me for additional information. Everyone is welcome.

50 Women Game-Changers in Food - #7 Madhur Jaffrey - Prawn Curry

From the kitchen of One Perfect Bite...The weeks are rolling by, and the group of bloggers who are working their way through the Gourmet Live list of 50 Women Game-Changers in food, are focusing on the recipes of Madhur Jaffrey for the week. If Julia Child and Marcella Hazan are credited with bringing French and Italian food to the American table, Madhur Jaffrey must also be recognized for introducing the American and British public to the best of the food from her beloved India. She is a noted chef and expert in Indian cuisine, but, interestingly, she had not planned on a career as a food writer or teacher. When she was 19 years old, she left her home in India to study at England's Royal Academy of Dramatic Art. She didn't like the food the college provided for its students and there were few Indian restaurants in London where she could satisfy her craving for good Indian food. She began to cook because she wanted to recreate the food of her childhood. With the help of her mother, who sent letters containing advice and recipes, she began to cook the simpler of the dishes she remembered. She became an actress of note, but when Craig Claiborne ran a story about her in the New York Times, she also became known for her cooking and writing skills. She considered her cooking career to be accidental, but she took it as seriously as she did her work in the theater. She has, to date, written 15 cookbooks and one memoir. That's mighty serious.

I've chosen a light but spicy shrimp dish to represent her cooking. The preparation comes from Southern India, and, while it's delicious, it is spiced with a quantity of cayenne pepper that may be too much for some palates. While purists will be unhappy, I suggest that those of you who have a low heat tolerance cut way back on the amount of cayenne used to make this dish. I've found that 1/4 teaspoon is perfect for those not familiar with the fire of some Indian dishes. I also recommend that you toast the coriander and cumin seeds that are used in the recipe. While it certainly is not necessary, straining the sauce before adding the shrimp makes for a more attractive presentation. This is a lovely curry. I hope that you will give it a try. Here's the recipe as it was written by Madhur Jaffrey.

Prawn Curry...from the kitchen of One Perfect Bite courtesy of Madhur Jaffrey

Ingredients:
1 teaspoon cayenne pepper
1 tablespoon red paprika
1/2 teaspoon ground turmeric
4 garlic cloves peeled and crushed
1 inch piece fresh ginger, peeled and finely grated
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1 (14-1/2 ounces) can coconut milk, well stirred
3/4 teaspoon salt or salt to taste
1 tablespoon tamarind paste
1 pound peeled and deveined medium-sized uncooked prawns (shrimp)

Directions:
1) In a large saucepan, combine 1-1/4 cups water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well. Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to mixture.
2) Bring the spice mixture to a simmer over medium-high heat. Turn the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the sauce thickens and is reduced somewhat.
3) Add the coconut milk, salt, and tamarind paste, and bring to a simmer.
4) Add the prawns (shrimp) and simmer, stirring occasionally, until they turn opaque and are just cooked through. Adjust seasonings with salt and pepper as required to taste. Serve while hot. Yield: 4 servings.

The following bloggers are also paying tribute to Madhur Jaffrey this week. I hope you'll visit all of them.

Val - More Than Burnt Toast
Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living
April - Abby Sweets
Katie - Making Michael Poland Proud
Mary - One Perfect Bite
Kathleen -Bake Away with Me
Viola - The Life is Good Kitchen
Sue - The View from Great Island

Next week we will highlight the food and recipes of Judith Jones. If you'd like to join us please email me for additional information. Everyone is welcome.