Tag: Kentucky Hot Brown

ECONOGAL > Kentucky Hot Brown

November 2020 Wrap-Up

Posted on by Econogal

Even though I was a bit apprehensive as November 2020 approached, I am now a bit sad to see the month come to a close. I think my anxiety stemmed from the acrimonious presidential campaign. Even though the Electoral College has yet to meet, and so the outcome is not official, the country is on track for another peaceful transition of power. The Founding Fathers were sage statesman.

Stress Free Thanksgiving

Perhaps the most positive aspect of November 2020 was my immediate family’s adaptability with respect to Thanksgiving. We started the day with an hour long Zoom. It was a first for my Mom. She lives in an area of the country where Covid-19 positivity is declining and was able to leave her nursing home for a few hours. (Many precautions were taken.)

The family enjoyed seeing each other virtually. I treasured the time. From the oldest to the youngest, each of my loved ones looked healthy and happy.

The Zoom meeting was followed later in the day by a group text. Pictures of all the delicious dishes were shared by each of my offspring. The photos represented a first turkey, a bevy of side-dishes and fantastic desserts. I swear I gained weight just looking at all the food!

Stuffing and sweet potato casserole
Applesauce Bundt Cake

Thanksgiving for Two

My husband and I had a very enjoyable day. After the family Zoom, we took a long drive out in the country. Winter wheat fields of green contrasted with tones of amber where milo and corn stubble remained on the ground.

Upon returning home we popped our very small turkey breast in the oven. Homemade whole wheat rolls, a layered pea salad, sweet potato casserole, stuffing and an applesauce Bundt cake provided plenty to eat.

The garden contributed ingredients to many of the side dishes. The last of the homegrown sweet potatoes were in the casserole. I dug up the carrots for the stuffing Thanksgiving Day and along with onions stored from early fall, and we had a tasty dish. Green onions from the side garden were an integral part of the pea salad. Finally, the last of the tomatoes topped off the Kentucky Hot Brown made from leftovers on Friday.

I think my enjoyment stems from the satisfaction of utilizing the homegrown produce. Perhaps I felt a connection to the pilgrims celebrating their survival. We no longer have the need for self-sufficiency, but perhaps we lose some satisfaction when everything is bought at the store. Food for thought.

Final Reflections on November 2020

I spent quite a bit of time on my own in November 2020. Most of my interaction was with my husband. The pandemic is ravaging our area of the world and many of my neighbors are battling the virus with varying outcomes. However, I did make it to one of the small local businesses to finalize my Christmas shopping. Precautions were taken.

Perhaps I will not escape the virus, but I am making the attempt. Vaccines are likely in the coming year. In the meantime, I am happy creating quilts, reading and writing. I feel blessed to live in a happy home.

Kentucky Hot Brown before cooking
The last of the garden tomatoes make the Kentucky Hot Brown delicious.
Kentucky Hot Brown after cooking
This version of Kentucky Hot Brown leaves off the bacon.
Racing to the Table Book Review

Racing to the Table Book Review

Posted on by Econogal
Cook book page with recipes
Page with Kentucky Hot Brown Recipes
Cook Book Pages
Cook Book Pages

Cookbooks are well used in my home. I like to look through them to get ideas for everyday dining as well as special occasions. One book I use a lot this time of year is Margaret Guthrie’s Racing to the Table: A Culinary Tour of Sporting America. The book covers recipes across the country tied to various race tracks. But there is much more to this book.

Race History

Woven among the recipes are a plethora of pictures. Each helps illustrate the horses, cities and sites surrounding the multiple race tracks highlighted in the book. For example, photos of horses exercising in the Pacific complement the recipes and stories of Del Mar Race Track in California. A photo of the blanket of roses is included in the chapter on Kentucky recipes.

Most of the text centers on the recipes and their origins. But a brief history of how the Kentucky Derby and the Kentucky Oaks began can be found as well. Other snippets of racing lore make this more than just a cookbook. However, I really like the recipes.

Favorite Racing to the Table Recipes

Guthrie did an outstanding job compiling signature recipes from the various race tracks. She includes both a traditional and modern take on the Kentucky Hot Brown. I have tried them both. In this same section of Kentucky favorites you will find a recipe for Burgoo. This regional dish is a must try.

The Louisiana dishes have a definite New Orleans flair as Fairgrounds race track is based there. If you like gumbo, shrimp or crayfish this section is for you. The desserts are mostly fig-based which is a fruit often spotted in that part of the country. The recipes from the New York section contain several winners from Saratoga Springs. Two of the savory recipes come from a restaurant in Saratoga Springs only open six weeks a year. My bet is some of the herbs are bought at the Saratoga Springs Farmers Market.

Cook Book Value

I realize many people only use online sources for their recipes. But I find great value in cookbooks. I love perusing through books such as Racing to the Table. They have a permanent place in my home. Racing to the Table by Margaret Guthrie is an odds on favorite and my pick of the day.