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Sally Ketchum: In The Kitchen

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February 1, 2009

In the Kitchen: Across culinary curriculum

By SALLY KETCHUM

Happy Groundhog Day! I don't know whether that puppy is seeing his shadow in your yard or not, but as to the question, "Are we northerners tough enough to get through more winter?" The answer has got to be: "Yes, we can!"

That settled, after watching some TV panels discussing education, I felt the old teacher in me rising. And, in turn, I first thought of the value of teaching across the curriculum. Now, since it is column time, I'm writing about cooking across the culinary curriculum.

In the world of education, the term "teaching across the curriculum" means that the home economics teacher can teach science by explaining mystery of meringue or the phenomenon of emulsion in salad dressings. The literature teacher can get into botany with Shakespeare's use of herbs and other plants, and the math teacher can use percentages, ratios and Venn diagrams to represent whale populations or examine politics. The value of such cross-teaching is that it shows that everything is connected to everything else. Ultimately, it shows why education is so important.

So, what's cooking across the kitchen?

I suppose the most obvious is cooking various cuisines, exploring ethnic foods -- Monday, goulash; Tuesday, potstickers; Wednesday, Tex-Mex; Thursday, pasta in pesto sauce, etc. But then the cook also might cook across the realm of vegetables, as in beyond potatoes and carrots (Why, oh why, are all American canned soups now loaded with too many carrots! Such a great a sacrifice of subtle flavor!).

Cooks can cook across various edibles -- vegetables, for instance. We can investigate different root vegetables (salsify tastes like artichokes, sweet turnips, black radishes or golden beets); bean types -- bush, pole, French filet beans, runner beans and especially soybeans, often called edamame. (I'm growing them next summer for the first time. Boil them and they pop open. I first had them at a landing off San Francisco Bay, served with a Bloody Mary! You can eat soybeans like peanuts or potato chips. They're truly healthy, truly tasty.

A cook can also cook across the meats, grains, spice or herbs.

Whether across the curriculum in school or the kitchen at home, not only does one thing lead to another, but also things merge together. An example: My culinary library is not in perfect order -- too many subjects interact. For instance, where should I put "Crock-pot Soups Cookbook"? Does it belong with soups or with Crock-pots? (I put it with soups.)

We can also cook across methods, even in one or more in single recipe, as in brown the meat (frying pan), then roast (oven), then sauce (saucepan). Everything's connected.

To further complicate the matter, now there is a whole new genre of cooking mysteries. The authors are usually women who cook and have wry (rye) senses of humor. Consider their titles: "Double Truffle" and "Spaghetti with Murder" (S. Kay Weber), "Key Lime Pie Murder" (Joanne Fluke), "Thou Shalt Not Grill" and "Grape Expectations" (Tamar Myers).

Goodness! Mysteries even cross the range (a tasteless pun) of household arts from cooking through knitting ("A Deadly Yarn" and "Knit One, Kill Two" by Maggie Sefton) to home restoration. In the Patricia Ambler series written by a northern Michigan writer, Nicole Young, the heroine, is like the author. Both restore old homes to new glory. Young has just published the third book in the series, "Kiss Me If You Dare," following "Love Me If You Must" and " Kill Me If You Can." All three are good thrillers about a woman who loves homes, and the titles aren't overly cute. Alas, talented and attractive as she is, heroine Trish doesn't cook much. However, the books have a handful of men cooking up some good stuff, though.

I had to have these books because I live a stone's throw from their settings. I recommend them if you're a homebody who likes mysteries. I include a simple, hearty, thrifty recipe below -- one that might very well come from men who cook in Michigan.

I don't know about your groundhog. Mine is still in his hole, and my dogs are still on the couch.

"Michigan" Hamburgers and Ketchup Gravy

1 lb. ground beef

1/2 c. ketchup

1/2 c. bread crumbs

1 t. onion powder

1/2 t. steak seasoning, or to taste

Salt and pepper to taste

2 t. vegetable oil

1 large onion, cut into chunks

1 c. ketchup

1/2 c. water, or as needed

In a medium bowl, mix together the ground beef, 1/2 c. ketchup, bread crumbs, onion powder, steak seasoning, salt and pepper. Form into small fat hamburgers patties or meatballs.

Heat oil in a large, heavy skillet over medium-high heat. Place the patties in the skillet and cook until browned on both sides. Remove patties to a plate, and drain grease from skillet.

In the same pan, slowly stir together the remaining ketchup and water. If the mixture seems thin, add a bit more of the ketchup or, if it is thick, add more water. Add the onion, and bring to a boil. Reduce heat to medium-low. Return the patties to the pan. Cover, and simmer for 30 minutes. Stir after the 30 minutes, and if the gravy is still thin, continue simmering with the lid off until gravy thickens. Serves 4.

-- AllRecipes.com

Sally Ketchum is a northern Michigan journalist who writes across the genres. She can be reached at ketchum1985@gmail.com or through www.ketchumwriter.com.

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