Posted by Michael Stern
, January 07, 2010 18:48
So far, I have fended off headache, sniffles, and cough with prophylactic doses of homemade chicken soup: carrots, celery, onion, whatever spices look interesting, and dark-meat chicken. Add noodles if hungry. Highly recommended, says Dr. Mike. (Not the ice cream doctor!)
Posted by Michael Stern
, May 23, 2009 16:05
As Bruce and Sue noted above, one of the great things about dining at Harold's New York Deli is all the leftovers you have for the next day(s). I took home a good pound of meat from my brisket sandwich and cooked it up with shredded potatoes, onions, and peppers. The result: luxurious brisket hash … and a house that smells like the most delicious diner.
Posted by Michael Stern
, March 04, 2009 09:18
According to the Roadfood calendar on my wall, today is National Pound Cake Day. In honor of this fine holiday, here is one heck of a great pound cake recipe. Jane and I found it many years ago while researching our book Elvis World. It came from Janelle McComb, a childhood friend of Elvis down in Tupelo, Mississippi, who used to bring a couple of cakes to Graceland each Christmas -- one for him and one for his entourage, known as the Memphis Mafia.
3 cups sugar
1/2 pound butter, softened
7 eggs, room temperature
3 cups cake flour, sifted twice (DO NOT USE “SELF RISING” FLOUR)
1 cup heavy cream (not whipped)
2 teaspoons vanilla extract
Thoroughly butter and flour a 10 inch tube pan.
Cream together the sugar and butter.
Add the eggs one at a time, beating extremely well after each addition. Mix in half the flour, then the whipping cream, then the other half of the flour. Beat a five full minutes. Add vanilla.
Pour the batter into the prepared pan. Set the pan in a cold oven and turn the heat to 350°. Bake 1 hour to 90 minutes, until a sharp knife inserted in the cake comes out clean. Cool the cake in the pan 5 minutes. Remove the cake from the pan and cool it thoroughly. Wrapped well in aluminum foil, this cake keeps several days.
