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Category Archives: Clementine Paddleford

Souffled Macaroni and Cheese

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I’ve made a few different kinds of mac and cheese in my day, but this one was a first.


Of course it starts out in the normal way with some beautiful cheddar.


But then you put the cheddar in a bowl with breadcrumbs and scalded milk.


Effective, but strange.


Add the macaroni.


Not just pretty colors.   Egg yolks and butter with parsley and onion.


Mix it all together and fold in some egg whites that have stiff peaks.


Bake at 350 for 25 to 35 minutes and then write a little thank you note to Clementine Paddleford for putting this recipe into The Great American Cookbook.


We actually had this for dinner on Good Friday.


I thought frozen fish sticks would be the perfect accompaniment.  The peas remind me of an art project from the sixth grade.  The assignment was a sculpture of our favorite meal.  I’m pretty sure mine was fried chicken with mashed potatoes and peas.   I’m sure I got an A.

Eat Well and Savor.


Lady Baltimore Cake

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Here’s where my trouble begins:


Of course when you have this adorable Christmas cake stand then you want to make a cake.  Then when you have Clementine Paddleford’s The Great American Cookbook you want to make a layer cake from the Carolinas.  Seems easy enough.

You know your cake’s going to be great when there’s three cups of sugar in the recipe.  It all went downhill pretty fast, so I only have the before picture on the batter.


Two 9-inch cakes?  Check.

Time to make the filling/frosting.  Pecans, raisins, and figs.  This is the closest I am getting to figgy pudding.  Soak them in a little brandy.  How bad could that be?


Well, I think this is where things started to go awry.  Next time a recipe says finely chopped I am dragging out the food processor.  I neglected to mention that it’s two cups each on the raisins and pecans.  Translation:  that’s a lot of filling.

Next problem:  I have an innate need to follow recipes.  CP did not say that you need to make your two layers into four.  Even though I suspected all that filling just wasn’t going to work crammed into the middle I just had to try.  Needless to say, the whole thing pretty much oozed off the cake stand before I could take any pictures.


I know.  It looks pretty gross in person too.  Fortunately I was not expecting company.  The frosting is the kind made with boiled sugar-water and egg whites.  That’s just not my favorite, so that didn’t help matters.  The cake itself was fab, though.

Eat Well and Savor.




Shrimp Jambalaya

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Is it just me or is this the whitest jambalaya you’ve ever seen?

There may be ham, chicken, and oysters in there, but no tomatoes anywhere.   I had to make sure I didn’t miss them by mistake.  This is from Clementine Paddleford and The Great American Cookbook.  It’s from the Louisiana section, so maybe they didn’t use tomatoes in jambalaya back in the day.   All I have to say was that it could use a little salt . . . and maybe some tomatoes.

Eat Well and Savor.


Plum and Pecan Pancakes

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Again, I have succumbed to the pluot.

Otherwise, these are just your ordinary buttermilk pancakes from Rachael Ray’s magazine.

They were very fluffy.  Try them for yourself.  Here’s the recipe.

I’ve been on the hunt for plums because I wanted to make Greengage Plum Ice Cream from Clementine Paddleford’s The Great American Cookbook.  Here’s the thing:  I didn’t find any.  I hate to substitute, but the recipe did say you could use other plums.  So I went a little crazy and used pluots instead.  What can I say?  I’m living on the edge.

This was a basic ice cream recipe from the Virginia section of her book.  Just add plums, or pluots if you feel so inclined.

Licking the screen is not really a good idea.

Eat well and savor.

Grilled Chicken & Peaches with Green Beans & Orzo

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And feta.  Seriously, if you’re going to list all the ingredients in the title then you should go all the way.

For once I actually managed to make something from a current edition of  a magazine.   I saw this in Better Home and Gardens and knew it couldn’t wait.  It was a perfect Friday night dinner on the deck with some Moscato.

It was so easy that I’m even going to type the recipe.

8 oz orzo

8 oz green beans

1 lb chicken tenders

2 peaches, cut into wedges

2 TB olive oil

4 oz feta

fresh thyme

Prepare orzo according to the package and add the green beans for the last five minutes.  Brush the peaches and chicken with oil and grill.  Mix everything together.

The recipe suggested using herb-flavored feta.  I only had unflavored on hand, so I added some garlic salt, onion powder, italian seasoning, along with good old salt and pepper.  The moral:  add your favorite seasoning and I don’t think you can go wrong.

A note about green beans:  I got a nice prepackaged bunch of haricot verts.  They were lined up nicely in the bag, which means that instead of snapping each one, I just lined them up on the cutting board and sliced off the end of about 25 at a time.  Easy-peasy.

Eat Well and Savor.


Habitant Soup

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Seriously, it’s not creamed corn.

Who knew there was such a thing as yellow split peas?

Apparently, back in the day, they were all the rage in New Hampshire.  At least according to Clementine Paddleford and The Great American Cookbook.   This is  a pretty basic recipe which includes three onions and some salt pork.  Throw it all in the pot and bring it to a boil, then skim off the froth.  I really want to know where that froth is coming from.  The recipe says to simmer it for four hours.  We must have made some advances in fire or something over the years because this was done in an hour.

CP recommends serving this with Johnny cakes.  I just like saying Johnny cakes.

Eat Well and Savor.


Spiced Pears

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I really didn’t want to make these pears.  I put it off for a long time.  I’m not entirely sure why.  It could be because there’s no chocolate involved, or a dough of any sort.  I’m sure it has nothing to do with the fact that this recipe originates from Pennsylvania.  In fact, it’s a Pennsylvania Dutch recipe also known as Gapickelti Beera.  Say that three times, fast.

First these simmer in a little bath of sugar water with a cinnamon stick, some cloves, and a little allspice.

Then you remove them from the pan, with the liquid, cool them to room temperature, and then cover and refrigerate for an hour.  An unlikely turn of events if you ask me.

I don’t know if you can tell from the picture, but I pretty much made hard candy and had to chisel them out of there.  Oddly, the recipe says to drain before serving.

Another concern I had with these was that there was no indication that they should be topped with whipped cream or maybe some ice cream.  I know.  Clearly, I have issues.  Nonetheless, I ate one right out of the bowl and it was delicious.  I plan to have the leftovers with some toast and peanut butter.   Next time I come across a Pennsylvania recipe in Clementine Paddleford’s Great American Cookbook I swear I will not procrastinate.

In other news:  I went to Baltimore this weekend.  Did you miss me?  That’s right.  I, being the good wife, flew up Saturday morning so that I could attend Jake’s retirement from the National Guard, then flew back Sunday night.  Of course I had to eat somewhere along the way.  The plan was to go to dinner with a few friends.  Having lived in Pennsylvania, I have been to the Inner Harbor area plenty of times.  How was I to narrow down the decision of a dinner destination?  Of course I have a book for that.  I found Della Notte in Frommer’s 500 Places for Food & Wine Lovers.  Supposedly they are known for their cannolis.  I am no expert, but I had half of one that was leftover for breakfast and it was all right.   I guess I didn’t research enough because the atmosphere wasn’t exactly what I was expecting.  However, my salad was great.  It was a combination of zucchini and tomatoes, hearts of palm, grilled corn, and a few things I can’t remember.  I had the Chilean sea bass with a swiss chard and bean ragout.  It was so-so; some of the beans were a little hard.  The redeeming quality of the restaurant:  the red wine was perfectly chilled.   Of course the company was great too.

The true good time was that we stayed at the Four Seasons and when I arrived my friend Juliette was waiting for me!  We went to Wit and Wisdom located in the lobby.  Ironically, it was a very Southern-oriented menu.  We had pimento cheese dip for crying out loud.  It was also happy hour, so thanks to Jules I had a few cocktails and proceeded to spill meatballs in my lap . . . which I still ate.   Again, fun was had by all.

Eat Well and Savor.