Posts Tagged ‘butter’

What the heck is Oleo?!

June 25, 2010

I recently was loaned a cookbook by a friend.  This is no ordinary cookbook. The Ladies Aide Society Cookbook from the Central Schwenkfelder Church (Pennsylvania).

Now let me tell you, these recipes are amazing.  You’ll be seeing quite a few of them on this blog from time to time.  But there has been one overarching challenge to using these recipes – one that I often have with some of my grandma’s recipesIngredients that don’t exist anymore.

One ingredient, in particular: OLEO. I have asked myself on more than one occasion lately “what the hell is oleo”… the answer – I learned – is simple.  Margarine.

Simple, right?  Here I was convinced it was some mythical “crisco-esque” substance that would make all my cakes perfect, my muffins moist, and my brownies delectable.  All that is true, but there’s no magic to it… just plain old margarine.  The reason many grandma’s refer to Oleo in recipes is interesting.

While I’ve long been a staunch butter lover (I blame my mom)… I have been told, in certain instances… margarine is better.  Granted, it’s b/c it has more oil content and makes things unbelievable moist (along with clogging the arteries)… but still, worth considering…

-Eat Hearty

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Lianne’s PERFECT Sweet Grilled Corn

June 3, 2010

Skip to Grilled Corn Recipe

I’ll be the first to say the grill is where my culinary skills come to a SCREECHING halt.  And I don’t really know why, my Dad (father of Corn Dip), is actually an amazing Grill Chef… go figure.

HOWEVER, I have decided that summer 2010 will be my grill apprenticeship.  In that spirit, I went over to my friend Lianne’s on Memorial Day for my first class.  We kept it simple… no meat this time (she said I wasn’t ready), but I did learn a remarkably simple way to prep corn for the grill.  The end product is ridiculously delicious.

I’m tempted to say you don’t really even need to grill the corn, but as this is my grill apprenticeship I’ll shut up and stick to the recipe.

Ingredients:

  • 4 ears of corn (chopped in halves)
  • 3-4 cups of milk (enough for the corn to float in)
  • 1-2 tablespoons of sugar
  • 2-3 tablespoons of butter
  • Salt and pepper to taste
  • Aluminum Foil (not really an ingredient but you need it)

What you’ll need to clean up after:

  • 1 medium sized pot

(Grill should already be prepped to cook meat)

Step One: Pour milk into medium-sized pot (milk should fill pot half way) and mix in sugar

Step Two: Add corn to pot and bring to a low simmer.

Step Three: Simmer for 10-15 minutes (corn should be tender enough to eat)

Step Four: Pat corn dry then rub with butter (I like to butter down a napkin and apply the napkin to the corn) and salt and pepper to taste.

Step Five: Wrap corn in aluminum foil and put on the grill for ten minutes.

-Eat Hearty!

Late Night with Julia Child

April 9, 2010

Usually on nights I have work events I stagger..er…walk in the door STARVING and — if we’re honest — slightly tipsy.  Last night was no exception.  After an eventful evening at Cirque du Soliel Ovo (which was delightful, highly recommend) I was ready to eat a horse… or at least leftover tenderloin.  Wouldn’t you know, Keith had already eaten it and was quietly slumbering — imagine my outrage.

Once I ascertained all I had in the apartment were a couple of eggs, some butter (always) and Swiss cheese… clearly, I made an omelette.

Cliche as it is, I’m a fanatic fan of the classic French omelette a la Julia Child; once I got over the initial fear/hopeless mess of my first try, I fell in love with this simple (and delicious) meal/snack/late night binge.  This video is how I learned on a lunch break at work… you can do the same.

IMPORTANT TIP: DO NOT SKIMP ON THE REAL BUTTER.

Eat Hearty!