The authentic, takes a FULL day in the kitchen, version.
The first time I tasted this recipe, was in the early ‘80’s. The commercial photography agent I worked for, hired a Hungarian caterer for a party we were throwing in the studio.
It was LOVE at first bite!
This recipe isn’t difficult, but you can’t short cut any steps and get the same great flavor. I like to steam the whole chicken the day before, as it makes it easy to skim the fat off the broth, that is the basis for the thick, creamy, roux.
I also love that you can make it ahead – to serve for company.
Italian, Pasta, Poultry
Servings: 6 servings Source: Pope Cooking School
3 pounds frying chicken
2 cups hot water
salt, as suggested
½ pound broad egg noodles
2 tablespoons melted butter
2 tablespoons grated Italian cheese
½ pound fresh mushrooms — sauteed in butter
several slivers garlic
additonal salt, pepper and cheese
SAUCE FOR TETRAZZINI:
¾ cup all-purpose flour
½ cup melted butter
1 cup warm milk or cream
2 cups warm chicken stock
1½ teaspoons salt
2 tablespoons dry sauterne or sherry wine
Steam chicken in the 2 cups hot water and 2 teaspoons salt, about 40 to 60 minutes, or until tender. Let stand until cool enough to handle. Strain stock for sauce. Remove meat from bones, and cut chicken into pieces about 3 inches long.
Cook noodles in gently boiling unsalted water about 10 minutes or until crisply tender, but not too soft. Then pour a little cold water into utensil and drain noodles thoroughly. Pour noodles into bowl and at once season with 1 teaspoon salt, 2 tablespoons melted butter, cheese and 1 cup of Sauce for Chicken Tetrazinni (recipe follows).
Saute mushrooms in the 2 T butter for five minutes. Season with 1/2 teaspoon of salt, pepper, and slivers of garlic, and continue to cook several minutes.
Pour and spread noodle mixture into a flat, buttered baking dish that measures about 10 × 1 1/3 inches (round or oblong casserole may be used).
Place the sauteed mushrooms over noodles, pour a little of the sauce over mushrooms, then cover with the cut chicken. Season with about 1/2 teaspoon salt and a little pepper. Pour rest of sauce (that has cooled for about 15 minutes) over chicken and sprinkle top with about 1/4 cup grated Italian cheese and drizzle with 2 T melted butter. Bake at 350 degrees about 30 minutes, until golden brown. Serve hot.
Sauce for Tetrazzini:
Blend flour into melted butter; gradually add milk or cream and chicken stock, stirring constantly. Cook until thick and smooth, then simmer 5 minutes, adding salt and wine toward end. Let cool about 15 minutes before pouring over top of chicken. If too thick, add 1 or 2 tablespoons of milk.
I think the final weekend of isolation (for some) calls for a special Chocolate Cake 🍰
** Update – my first attempt at this cake didn’t make it out of the pans. SO disappointing, but you know what? We ate it anyway! It was my fault for forgetting to put parchment paper on the bottom of the cake pans.
This makes a VERY runny batter… I thought it was my mistake, but others say the same. It’s that hot coffee the recipe calls for. It also sinks in the middle after baking. Sounds like I’m talking you out of making it, but I want you to have a good outcome.
I get to taste it WITH the frosting tomorrow as it’s too late tonight. If the cake itself wasn’t so delicious, I never would have gone through the trouble a second time!!
6 ounces good semisweet chocolate such as Valrhona (see note)
½ pound (2 sticks) unsalted butter at room temperature
1 extra-large egg yolk at room temperature
1 teaspoon pure vanilla extract
1¼ cups sifted confectioners’ sugar
1 tablespoon instant coffee granules, such as Nescafe
Preheat the oven to 350 degrees. Butter two 8-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry ones. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter evenly into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. (Not to worry; the top will sink a little in the center.)
Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread a thin layer of buttercream on the top only. Place the second layer on top, flat side up, and spread the frosting evenly first on the sides and then on the top of the cake. Cut in wedges and serve at room temperature.
Chop the chocolate and place it in a heatproof bowl over a pan over simmering water. Stir until just melted and set aside until cooled to room temperature.
Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.
Note: I use Valrhona Le Noir 56% Cacao Semisweet Chocolate. You can use also use a good bittersweet chocolate but don’t use chocolate chips because they have stabilizers in them.
You brown the chicken and the potatoes stovetop, then complete in the oven.
Servings: 4 servings Source: Pope Cooking School Cookbook
1 3lb. frying chicken, cut up
½ cup flour
2 teaspoons paprika
½ teaspoon oregano
½ teaspoon garlic salt
1 teaspoon salt
1 tablespoon freshly grated Italian cheese (I use parmesan)
¼ cup peanut oil
¼ cup butter
¼ cup stock or water
¼ cup dry wine (optional)
BROWNED POTATOES for Vesuvio
2 pounds red boiling potatoes — peeled and quartered
¼ cup hot oil or shortening
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons Italian cheese
Combine flour, paprika,oregano, garlic salt, salt and Italian cheese. Roll each piece of chicken in the seasonings, pressing coating on with both hands. Combine butter and oil in pan and saute chicken pieces over medium heat til brown on both sides (but not too dark as it will darken more in the oven). Place chicken in oven proof ceramic dish. Add stock or water to drippings in skillet and pour over the chicken. Place browned potatoes around the chicken. (May also add cooked peas or string beans at this point). Bake in a pre-heated 350 degree about one hour, or until tender, removing the breast after 40 minutes. Baste chicken with the drippings in pan during the last ten minutes of cooking. If drippings appear scant, add about 1/4 cup more stock or dry wine.
Most people who get sick from the coronavirus won’t be going to the hospital. Here’s what doctors say you need to be ready at home.
If you or a family member gets infected with the coronavirus, it is very likely that you’ll have to ride it out at home.
Most Covid-19 cases don’t require hospitalization, and as intensive-care beds fill, all but the most critical cases are being sent home. So, people should be prepared to care for themselves or their loved ones under their own roof—and that means having the right supplies to nurse the ill patient and keep the rest of the family healthy.
We asked doctors at top hospitals all over the country what they would include in their ideal Covid-19 home-care kit. We gathered their best suggestions and advice to help you organize your own.
Safety and cleaning
Isolation and cleaning supplies: bleach; face masks that cover nose and mouth (surgical masks, home-improvement masks or scarfs); gloves for entering sick room and doing laundry (latex or nitrile rubber); hand sanitizer; laundry detergent (wash everything on hot); nail brush; paper towels; soap; tissues.
The first task is to isolate patients with their own stash of tissues, disinfecting wipes, paper towels, soap and warm water.
“At the top of my wish list would be an extra bedroom with an attached bathroom. That’s the ideal scenario,” says David Buchholz, senior medical director at Columbia University Irving Medical Center. Most people don’t have that luxury, but it is worth disrupting the rest of the household to try. “If you have a one-bedroom apartment, the sick person gets the bedroom. That’s key. They can’t leave, and nobody can enter. Not even pets,” Dr. Buchholz says.
Another key piece of equipment: masks. Patients should wear a face mask anytime they leave their room, and these excursions should be limited—in other words, bathroom trips only. Anyone entering the room should also wear a mask, and the sick person should likewise mask up for all visitors, regardless of age.
A simple surgical mask is recommended for home use, but given shortages, you can improvise with a scarf tied securely around the face, says Dr. Buchholz. Even hardware-store face masks used for projects like painting or sanding are better than going barefaced. The point is to keep the nose and mouth well-covered, because “if the sick person has a surprising cough or sneeze, you may not be able to turn away fast enough,” he says. Glasses are helpful for keeping spray droplets out of the eyes.
Tying a bandanna over the face outlaw-style isn’t ideal because it will gape at the chin, says Audrey Chun, a doctor in geriatrics and palliative medicine at Mount Sinai Hospital in New York City. “You want the mask to catch the particles from a sneeze, so it’s not spewing out the sides or the bottom,” she says.
You’ll also need gloves—rubber or latex—when you enter the sickroom or when you clean. Stock up on cleaning supplies, because everything the sick person touches—like cutlery, doorknobs or the bathroom sink—must be cleaned. You can make a DIY bleach preparation by diluting five tablespoons of bleach per gallon of water. Regular hand soap is crucial, too.
“I cannot emphasize enough the importance of hand hygiene: washing your hands with warm, soapy water and wiping down surfaces that have been touched. We know this works,” Dr. Chun says. She recommends a nail brush to scrub under fingernails.
If the bathroom is shared, sick people should use disposable paper towels instead of a shared hand towel, Dr. Buchholz says. Keep their bath towels separate from everyone else’s. And healthy family members should remove their toiletries from the shared space. “You don’t want toothbrushes to be anywhere near each other,” he says.
Medical supplies: cough drops; over-the-counter cold medicines; pulse oximeter and batteries (there is a pulse-oximeter app available for the iPhone, but none of the doctors we spoke to recommended it); saline nasal spray; thermometer; Tylenol/acetaminophen (children’s or infant’s versions if applicable).
Anyone who falls ill should keep in contact with their doctor and let them know if symptoms worsen. To that end, a thermometer is helpful. Since Covid-19 can affect breathing, several doctors also recommended obtaining an at-home pulse oximeter: a device that clips onto the finger and measures heart rate and blood oxygen levels, which are important indicators of how well the lungs are functioning, says Andra Blomkalns, chair of emergency medicine at Stanford School of Medicine. “I ordered 600 of them to send home with patients, and I’m glad I did.” Oximeters are sold over the counter at pharmacies and retailers.
“For a really sick person who’s not sick enough to be admitted to the hospital but they’re on the edge, having an oximeter can be incredibly reassuring,” Dr. Buchholz says.
Have your regular cold medicines on hand and Tylenol or acetaminophen. If the patient is under 18, make sure you have children’s or infant’s versions.
“For the vast majority of kids, you can just stick to the items you would normally use for influenza or other respiratory ailments,” says Danielle Zerr, chief of pediatric infectious diseases at Seattle Children’s Hospital. It is difficult to get children to wear a face mask, so the caregiver must wear one at all times when interacting with the sick child, she says. The child’s Covid-19 symptoms may be mild, but “it’s the same virus, and it’ll be much worse in an adult,” she says.
For a dry cough, throat lozenges can be helpful, as long as the child is old enough not to choke on them. For younger children, “if they have throat pain, a little bit of warm tea with honey is a nice way to go,” Dr. Zerr says.
Food and drink
Nutrition supplies: chicken soup; daily multivitamin and vitamin C tablets; electrolyte-replacement drinks (if using sports drinks, cut in half with water); fresh ginger, lemons, dill, fresh or dried oregano; high-calorie, nutrient-rich foods like avocados; honey for throat soothing; pectin-rich foods like bananas and apples.
As with any flulike virus, it is important that the patient drink plenty of fluids. Occasionally, Covid-19 can cause gastrointestinal distress and diarrhea, and replenishing fluids in those cases is especially important, as dehydration can worsen a fever, Dr. Blomkalns says. Electrolyte-replacement drinks are recommended, but popular sports drinks like Gatorade tend to have high amounts of sugar, so they should be cut in half with water for both children and adults, she says.
Another reason to cut sports drinks with water is that sugar can make diarrhea worse. Sugar-free beverages with artificial sweetener aren’t recommended either, because that, too, can worsen gastrointestinal problems, Dr. Chun says. She recommends pectin-rich foods like bananas and apples to ease symptoms of diarrhea.
Some patients tend to lose their appetite when sick, especially children, so Dr. Zerr recommends having on hand comforting, high-calorie but nutrient-dense foods like apple sauce and avocados.
A couple of doctors recommended a daily multivitamin and vitamin C tablets. “And never underestimate the power of chicken soup,” says Mark Hyman, head of innovation at the Cleveland Clinic Center for Functional Medicine. “Protein is very important when fighting viral illnesses.”
He recommends adding dill, oregano and ginger to soups for their antiviral properties. One of Dr. Hyman’s favorite home remedies is his “cold-buster tea”: a 2-inch chunk of fresh ginger root, sliced thin, boiled in a pot of water for several minutes. Add fresh lemon juice, honey and cayenne pepper. Steep for five minutes. “It becomes this spicy, sweet and tangy thing,” he says. “It’s great.”
Ms. Potkewitz is a writer in New York. She can be reached at firstname.lastname@example.org.
You’re in for a treat! These are Sea Island’s most requested recipe👩🏼🍳
Sea Island 🏝Corn Muffins
Makes 12 large muffins or 18 regular-size muffins.
1/2 Cup Butter, Melted 1/2 Cup Sugar 3 Eggs 16-Ounce Can Creamed Corn 1/4 Cup Whole Milk 1 Cup Bread Flour 3/4 Cup Cornmeal 2 Tablespoons Baking Powder 1 Tablespoon Salt 1/2 Cup Cheddar Cheese, Shredded 1/2 Cup Bacon, Diced and Rendered
Preheat oven to 350° and spray a large muffin pan. In a standing mixer with a paddle attachment, mix the melted butter and sugar until smooth. Beat in eggs one at a time. Add creamed corn and milk; mix completely. In a separate bowl, whisk together the dry ingredients. Add to butter and sugar mixture; mix until incorporated. Fold in cheddar cheese and bacon. Scoop into muffin pan, and bake for 18 minutes.
Preheat oven to 325 degrees. Grease a 10 inch tube pan.
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time; blending well after each addition.
Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alternately with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice.
Pour batter into prepared tube pan. Set on the middle rack of the oven and bake for one hour and 5 minutes, or until cake pulls away from sides of pan and a tester insterted in the center comes out clean.
Cool cake in the pan, set on a rack for 10 monutes. Remove cake from pan and spread icing on at once, while cake is still hot.
Cream sugar and butter thoroughly. Mix in lemon zest and juice; spread on warm cake