Feb 09 2010
Cook’s Corner: Pickle soup turns skeptic into fan
I admit being skeptical about pickle soup, but when dozens of readers responded to Sandy K.'s request for this Polish Michigan specialty, I had to give it a try. Amazingly, the soup has a wonderful balance of creamy and tart that's perfect on a winter's day.
"We are originally from Michigan and Polish and have found a recipe for this soup in all five of our Polish cookbooks," wrote J. Dombrowski of Huntsville, Ala. He included with the recipes a note by Robert Strybel, author of "Polish Heritage Cookery," who wrote that to "do the soup up right, you will need some genuine Polish-style brine cured dill pickles. The vinegar-cured variety you get at the supermarket will not do."
Louise Halbert, also of Huntsville, sent a recipe a friend translated from her mother's Polish cookbook.
POLISH DILL PICKLE SOUP
4 dill pickles (brine-cured if possible)
2 tablespoons flour
2 tablespoons butter
4 cups beef or chicken stock
2 cups peeled and cubed potatoes
1 cup thinly sliced celery
2 carrots, coarsely grated
Salt and pepper to taste
1 cup sour cream, divided
1 teaspoon fresh snipped dill, or to taste
Dice the pickles fine and dust with flour. Saute briefly in the butter. Add the stock, potatoes, celery and carrots and bring to a boil. Reduce heat to a bare simmer, cover and cook 30 minutes. Add salt and pepper to taste. Whisk a little of the hot soup into 3/4 cup of the sour cream, then whisk mixture into the pot. Taste and add some of the dill pickle juice if more tartness is desired. Serve immediately (if you let the soup get too hot, it may curdle) with sour cream dolloped on top, sprinkled with the dill. Makes 8 servings.
Per serving: 176 calories (54 percent from fat), 10.8 g fat (5.9 g saturated, 2.9 g monounsaturated), 26.2 mg cholesterol, 3.8 g protein, 17.1 g carbohydrates, 2.6 g fiber, 1,141 mg sodium.
Marion Schneider of Elyria, Ohio, got her recipe from a Michigan cookbook friends gave her "as a reminder of my roots," while Nancy Gawlick got hers from the 1948 "Treasured Polish Recipes for Americans," "a gift from my husband's mother when we married in 1964."
Q: "I love the flavor of the classic Bacardi Rum Cake recipe and I thought it would make a yummy layer cake. I am assuming I need to modify the temperature and length of time in the oven but am not sure how. Can you help?"
Jackie Fernandez, Miami
A: I experimented with making it as a traditional layer cake and found that you can indeed divide the batter into two greased and floured 9-inch deep dish cake pans and bake at 350 degrees (instead of 325) for 25 to 30 minutes, or until the cake springs back when lightly pressed. Do not under bake.
This is a perfect opportunity to pass along a recipe for a chocolate version of the classic, which I finagled from a friend who served it over the holidays. It would make a great Valentine's Day treat.
CHOCOLATE BACARDI RUM CAKE
1 box chocolate cake mix without pudding
2 (4-serving size) boxes instant chocolate pudding mix (divided)
4 eggs
1/2 plus 1/4 cup dark rum
1/4 cup plus 1 cup milk
1/2 cup vegetable oil
1 cup chopped toasted hazelnuts or pecans (optional)
2 cups whipped cream or whipped topping
1/2 cup Nutella
Heat oven to 350 degrees. Grease and flour two 9-inch layer cake pans. Combine cake mix, 1 box pudding mix, eggs, 1/2 cup rum, 1/4 cup milk and the oil in a large bowl. Blend well, then beat at medium speed for 2 minutes. Stir in nuts.
Scrape batter into prepared pans and bake about 30 minutes, until cake tests done. Cool in pans for 10 minutes before turning out onto wire rack to cool completely.
Meanwhile, combine 1 cup milk, 1/4 cup rum and remaining pudding mix in bowl of electric mixer. Blend well, then increase speed to high and beat about 4 minutes, until light and fluffy. Fold in the whipped cream.
Split the cooled cakes horizontally. Stack the 4 layers on a serving platter one by one, spreading each with 2 tablespoons Nutella and 1/2 cup pudding mixture. Refrigerate at least 1 hour before serving. Makes 16 servings.
Per serving: 434 calories (51 percent from fat), 25.5 g fat (7.9 g saturated, 11.5 g monounsaturated), 71.4 mg cholesterol, 6.3 g protein, 42.4 g carbohydrates, 2.5 g fiber, 347.4 mg sodium.
Q:" In the late 1980s I subscribed to a set of recipe cards, which I believe were called Great American. You got a fresh set of cards every month. I got rid of them when I switched to recipes on the computer, but I'm kicking myself because I've never found a recipe quite as good as the one they had for Chicken Diane."
Renee Ellis
A: Happily, a Cook's Corner fan who was clearing her kitchen contributed a few dozen cards to my library, and while the set isn't complete, I did find the recipe you remember. It is dated 1988.
GREAT AMERICAN CHICKEN BREASTS DIANE
4 large boneless chicken breast halves
Salt and pepper
2 tablespoons olive oil, divided
2 tablespoons butter, divided
3 tablespoons chopped fresh chives or green onion
Juice of 1/2 lime or lemon
2 tablespoons brandy or cognac (optional)
3 tablespoons chopped parsley
2 teaspoons Dijon mustard
1/4 cup chicken broth
Place chicken between sheets of wax paper or plastic wrap and pound with a mallet to flatten slightly. Sprinkle with salt and pepper.
Heat 1 tablespoon each oil and butter in large skillet. Cook chicken over medium-high heat for about 4 minutes per side, just until cooked through. Transfer to warm serving platter.
Add chives, lime juice, cognac, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth, stirring until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken and serve immediately. Makes 4 servings.
Per serving: 263 calories (50 percent from fat), 14.2 g fat (5 g saturated, 6.9 g monounsaturated), 83.7 mg cholesterol, 27.9 g protein, 0.5 g carbohydrates, 0.2 g fiber, 489.9 mg sodium.
SLEUTH'S CORNER
Q: Many years ago there was a restaurant on the beach called Mitch's Steak House. They served an oyster-stuffed steak with an anchovy sauce. It may sound disgusting, but it was the best we have ever had.
Marsha Dickman
Q: The Rock Beach Grill of Pembroke Pines, Fla., had the best clam chowder that I have ever tasted. Unfortunately, they have closed. Any chance of getting their recipe?
Kathleen W.
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