Grill while you still can

Ever wonder why you do the things you do? Where you got your
habits, values and idiosyncrasies? I don’t believe that
”
we are the way we are.
”
I believe we become who we are by choice.
Ever wonder why you do the things you do? Where you got your habits, values and idiosyncrasies? I don’t believe that “we are the way we are.” I believe we become who we are by choice.

Our unique traits come from somewhere and, many times, somebody. The obvious sources are the ones who raise us, our parents or grandparents or aunts and uncles. But we can learn from others, too. People we don’t even know can become our teachers.

I once saw a young Portuguese woman do the sign of the cross at church in such a graceful and reverent way that I decided I would do it that way, too. I didn’t know her, I’m not Portuguese, but her movements and her emotion touched me and I have done it that way ever since.

When I teach art, I have often seen a class clown become the star pupil, at least for an hour, when they see that their contributions are valued. They know how to act; they’ve seen it in other students. And when given the chance, they rise to that level and raise their hands and give answers or show off their work. They have learned by example, even if they don’t follow it every day.

We learn by touch, too. I had a granddaddy who would hold me on his knee and clean my fingernails with a clipper attached to his keys. It was always in his pocket and so I was never far from clean hands. He couldn’t stand to see dirt beneath my fingernails, so as soon as I returned from helping my granny in the garden, I’d wash up and be perched on his knee. I got a little clipping and a lot of gentle cleaning and got hooked on the luxury of nice nails. When I was in high school, Sunday nights were reserved for manicures. Granddaddy was gone by then, but what he taught me remains to this day.

The caring we see in others, we can emulate ourselves. And the positive attitude of another can become ours if we practice looking at the bright side.

I guess that’s why the quote “lead by example” has endured through the decades. We all need to develop in ourselves the ability to see what’s good in others, to imitate the traits we admire, and to choose the right teachers. Because we never know who might be watching – or who we are leading.

Get out the grill: As we get to the last weeks of summer, let’s keep the grill going as long as possible. The recipe for Stuffed Hamburger “Swingers” at right comes from “The 30-minute Kosher Cook” by Judy Zeidler. It was served at a health food restaurant on Hollywood’s Sunset Strip named The Aware Inn. These burgers were called “Swingers,” and stuffed with a mix of onions, tomatoes and green peppers. A new twist on an old favorite. You can always make plain burgers for the kids.

And to go with the burgers, here’s a recipe for Belgian fries. There are no fancy ingredients, but the preparation is doubled. The first fry cooks the potatoes and makes them tender. The second fry, just before serving, turns them golden brown and very crisp. You will need an electric deep fryer so that the temperature stays even. I’ve tried frying in a skillet or a pot filled with bubbling oil, but in my opinion, the fryer is imminently better. This recipe is from “Everybody Eats Well in Belgium,” by Ruth Van Wairebeek.

Keep in mind that the older the potato, the better it is for making fries. Never make fries with young potatoes as they have not had time to develop sufficient starch. The size of the fries is a very personal matter. Some people like them very thin and crunchy. Others prefer them quite large so that they can be crispy on the outside and soft in the center. Experiment to find the size you like best. Very thinly cut potato sticks need a shorter frying time, and the thicker ones take a little longer.

Note: When frying anything in deep fat, always keep a lid close by. In case of fire, turn off the heat and cover the pan.

Now for dessert! This recipe was clipped from Bon Apetit magazine by Doris Henry. She has made these brownies as the end to a good Mexican meal several times. Sometimes she serves them with ice cream; sometimes everyone stands around the counter and eats them out of the pan. They’re that good.

End notes: “Cry yourself a river. Build a bridge – and get over it!” ~ Painted on a big rig owned by M & H Fastlen, Pennsylvania truckers (and philosophers).

Happy cooking!

Stuffed Burger ‘Swingers’

1 garlic clove, minced

1/4 cup yellow onion, peeled and finely diced

1/4 cup tomato, finely diced

1/4 cup green pepper, finely diced

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

1 pound lean ground beef

1 egg

3 tablespoons extra-virgin olive oil

2 large yellow onions, peeled and thinly sliced

Step 1 In a medium bowl, combine the garlic, diced onion, tomato, green bell pepper, and oregano. Add the salt and pepper, and mix well. Cover with plastic wrap and set aside.

Step 2 In a large bowl, combine ground beef, egg, salt and pepper. Shape into eight 4-inch round, flat patties. Place a spoonful of vegetable filling in the center of one patty, top with a second patty, press down firmly, and shape into a round, sealing the sides by pinching together. Repeat with remaining patties.

Step 3 In a large nonstick skillet, heat the oil over medium-high heat and sauté the sliced onions until lightly brown. Transfer to a bowl and keep warm. Transfer to a bowl and keep warm. Brown the hamburgers for about 5 minutes on each side, or until cooked to medium; return the onions to the pan and heat. Serve immediately. Makes four servings.

Truly Belgian Fries

3 to 4 cups vegetable oil for frying

2 pounds Idaho or russet baking potatoes or Yukon Gold potatoes, peeled, rinsed and dried

Salt to taste

Step 1 Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325 degrees.

Step 2 Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep the oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.

Step 3 When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325 degrees in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.

Step 4 When you are ready to serve, heat the oil to 325 degrees. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.

Serves 4 to 6.

Mexican Brownies

FOR BROWNIES:

4 ounces unsweetened chocolate, chopped

1/2 cup (1 stick) unsalted butter

1 1/4 cups (packed) golden brown sugar

1 tablespoon ground cinnamon

1/4 teaspoon salt

3 large eggs

1 teaspoon vanilla extract

3/4 cup all purpose flour

1 cup milk chocolate chips (about 6 ounces)

FOR BROWN SUGAR TOPPING:

1 cup (packed) golden brown sugar

1/4 cup whipping cream

1 tablespoon unsalted butter

3/4 tablespoon vanilla extract

1/2 cup sliced almonds

Step 1 To make brownies: Preheat oven to 325 degrees. Line 8-inch square baking pan with foil, extending foil over sides. Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack.

Step 2 To make topping: Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to boil. Remove from heat; mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let stand until topping sets, about 1 hour. (Can be made 1 day ahead. Cover and keep chilled.) Using foil as aid, lift brownie from pan. Cut brownie into 16 squares. Serve cold or at room temperature.

Makes 16 brownies.