#broiling

Creamy Broccoli & Bacon

A pink 1955 Norge Futura model stove lived in our kitchen for many years. It is strange that Mother, who was hardly ever the first person to embrace a trend, actually purchased this oven. Colored appliances didn't come into their own until several years later with Harvest Gold and Avocado being the most popular. But in this, for once, we were ahead of the curve.

Of course we all admired the pink color, but the feature we truly loved was the “vertical broiler’, which was the tall and narrow door on the left-hand side. There was a metal frame into which you put the food that you planned to broil. Once filled, the frame then slid into a track at the top of the small broiler compartment. There was a timetable on the inside of the door which suggested broiling times. Broiler coils on both sides (sort of like the inside of a toaster) cooked the food. There was a narrow pink enameled tray that we poured a little water into to catch the drippings.

This last feature was a bit of a problem because my sister and I did the dishes after dinner and it was easy for us to overlook the shallow pan with the drippings. It often took a couple of days for us to realize where the odd smell in the kitchen was coming from.

Pictured above are the dials that regulated the burners, the oven controls along with the clock, and the inside of the oven. The odd object lying on the tray in the oven was the implement that we somehow fit into a notch on the broiler cage to remove it without burning our fingers!

Photos are credited to this auctionzip listing:

8 Cooking Methods to Try at Home

Everybody’s got to eat and most dietary experts agree that cooking at home is the best way to do that. Eating out is expensive, potentially filthy and, eventually, boring. Cooking at home may seem daunting to some, but instead of trying to accumulate a mound of tried and true recipes, it may help to focus on the various cooking methods available to you in your pursuit of a good meal. These…

** Coming soon from internationally acclaimed chef and bestselling cookbook author Larry Edwards, FUSION ASIANA! Be prepared to enter a world of flavor like never before as the chef presents new dishes fusing the flavors and textures of Asia into a thrilling new culinary genre ** No matter what the time of year may be, there is something special about firing up the grill. Once the grill is hot and you slap a piece of meat on it, that sizzle is a gastronomic symphony. One of the more popular modes of cooking in Taiwan is grilling and the people are indeed masters of not only grilling but the flavors which the grill brings out and a perfect example of this is Taiwanese Grilled Sesame Chicken. To make Taiwanese Grilled Sesame Chicken you will want chicken thighs. It is best if the thighs have their bone removed but you do want the skin left on and this is for two reasons: first, the skin will protect the chicken from the intense heat of the grill. Secondly, the skin is flavorful and the fat under the skin will help the meat retain its moisture. If, per chance, you don't have a grill, you can also prepare this dish under the broiler. I would not, however, recommend using a grilling pan.

Ingredients needed to make Taiwanese Grilled Sesame Chicken: 2 chicken thighs, bone removed but with skin left on

1 1/2 Tbs. soy sauce

1 Tbs. rice wine

1 tsp. Chinese 5 spice powder

1/4 cup chicken stock

2 1/2 Tbs. brown sugar 

2 tsp. cornstarch

2 tsp. water

2 Tbs. toasted sesame oil

1 Tbs. sesame seeds

Steps: 1) Pound out the chicken thighs to an even thickness.

2) In a small bowl, whisk 2 tsp. soy sauce, rice wine, and 5 spice powder.

3) Place the chicken thighs into a ziplock bag and then pour in the marinade. Seal the bag and let marinate at room temperature 30 minutes. If marinating for more than one hour, refrigerate.

4) Pre-heat your grill and lightly oil the grilling grate.

5) Remove the chicken thighs from the marinade and place on the grill. Grill the chicken thighs about 7 minutes per side (depending in the thickness of the thighs).

6) Remove the chicken from the grill and set aside.

7) In a medium skillet over medium heat, whisk the chicken stock, remaining soy sauce and brown sugar. Bring the mixture to a boil.

8) In a small bowl, stir the cornstarch and water.

9) Whisk the cornstarch mixture into the sauce until it thickens.

10) Into the sauce stir in the sesame oil and sesame seeds.

11) Place the chicken into the sauce and cook a few minutes per side.

12) Place the chicken back onto the grill and grill about 1 minute per side.

Yep. Carrots. I was out of Ramen, potatoes, and mac’n’cheese and this apparent food catastrophe changed my life today. This, my friend, is what Remy from Ratatouille should have served to the food critic: Fancy Pants Carrots

Cooking level: Beginner, Time: <1 hour, Taste: 5/5, Texture:6/5 (not kidding), Impressiveness to others: 5/5

Step 1: Peel and chop 2 cups of carrots into thick discs and cut 1/2 c onion into small chunks.

Step 2: Toss vegetables with 1/4 c oil, 1/2 teaspoon ground ginger, and 1/2 tablespoon garlic salt.

Step 3: Spread in a single layer in a metal pan and broil for 30 minutes or until soft, stirring occasionally.

It has a very rich, mellow flavor. The softness depends on how long you roast it, but the discs don’t stick together. They will develop a thin, golden “skin” like toasted marshmallows do.

** Chef Larry Edwards is the author of the International bestselling cookbook "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals" and the newly released "Style and Spice". In October, 2017, his tribute to American comfort foods will be released called "The American Table." You can follow the Chef on Twitter @ChefLarryEdward ** Honey and ginger are two of nature's super foods. Shrimp (prawns) are a low-fat and high-protein shellfish. All three products are incredibly tasty. So, what happens when you combine these ingredients into one dish? You get Grilled Honey Ginger Shrimp and a finger-licking great meal! To prepare this dish, you want to keep the shells on the shrimp. The reason for this is, the marinade will get under the shells and give the shrimp even more flavor. To clean the shrimp with the shells still intact is quite simple. Take a pair of kitchen scissors and cut the shells down their back. Then with a sharp paring knife, make a shallow slit down the back and remove the black string-like thing. If you buy shrimp with the heads still on, remove the heads to make this dish (and save the heads for your fish stock or a shrimp soup).

Ingredients needed to make Grilled Honey Ginger Shrimp: 1/4 cup soy sauce

1/4 cup honey

2 Tbs. grated ginger

1 Tbs. toasted sesame oil

1 pound medium shrimp, shells left on (see note above)

Metal or bamboo skewers

Steps: 1) In a large bowl, whisk the soy sauce, honey, ginger and sesame oil.

2) Place the shrimp in the bowl and toss to coat.

3) Let the shrimp marinate 30 minutes at room temperature.

4) Pre-heat your broiler or grill.

5) Remove the shrimp from the marinade and skewer them. 

6) Place the skewered shrimp on a baking sheet and place under the broiler (about 2-inches from the heat). If grilling, place on the grill over direct heat.

7) Broil or grill the shrimp a few minutes per side or until they turn pink.

8) Remove from the grill, brush with some of the marinade and serve.