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Oodles of Noodles Pizza

Posted by Michael Stern , August 14, 2010 06:17

Spaghetti-pie-CU

I’m pretty sure that the Associazione Verace Pizza Napoletana would want me arrested for the doughless pie I made last night. The V.P.N.’s mission is to uphold classical standards of pizza-making as practiced in Napoli. The pretender you see pictured above is what’s known as spaghetti pizza, found In a handful of pizzerias in northwestern Illinois and in home kitchens throughout the heartland. Being doughless, it is as much a casserole as it is a pizza. As a devout crust lover, I cannot say it will replace authentic pizza on my list of favorite foods, but it was fun and quite nostalgic, reminiscent of that bygone tea room favorite, baked spaghetti. I have posted a recipe for it in the Roadfood Recipe section here.

Categories: Recipe

Cold Weather Cure-All

Posted by Michael Stern , January 07, 2010 18:48

Chicken-soup

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!)

Categories: Recipe

Delicious Day-After Harold’s Hash

Posted by Michael Stern , May 23, 2009 16:05

Brisket Sandwich

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.

National Pound Cake Day

Posted by Michael Stern , March 04, 2009 09:18

Elvis-Busts

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.

Categories: Recipe

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