Dorcas Reilly, inventor of the green bean casserole, a Thanksgiving favorite, has died at 92

You know, I just realized I have never had green bean casserole:

In 1955, the AP, like other newspapers and magazines of the time, was running a feature of an easy-to-make Campbell’s Soup side. The question came with a caveat: the recipe had to be built around green beans and Campbell’s Cream of Mushroom Soup, two items most Americans regularly had in their homes in the ’50s.

The request fell to the Campbell’s Soup Co. test kitchen in Camden, N.J., an arm of the company that focused on coming up with recipes for its products. Dorcas Reilly, a supervisor for Campbell’s home economics department, was tasked with leading her team to figure out what could be done. The group would test and grade recipes repeatedly. Only a perfect score would qualify it as ready to go. In November of that year, Reilly and her team settled on what would be first known as “the Green Bean Bake,” an easily adaptable six-ingredient recipe of green beans, cream of mushroom soup, milk, soy sauce, black pepper and French fried onions that takes 10 minutes to prep and 30 minutes to bake.

A Cookbook Written by Concentration Camp Prisoners

From SBS TV:

At the Sydney Jewish Museum, in Darlinghurst, there is a handmade cookbook that is testament to how memories of beloved family dishes can sustain the spirit, if not the body. Located among other Holocaust artefacts in the concentration camps section of the museum, the slim book is no more than 15 cm x 10 cm; you could almost pass it over.

The cookbook was made in 1945 by Hungarian-Jew Edith Peer (nee Gombos) when she was an inmate at Ravensbrück concentration camp for women, located in northern Germany. The cookbook is the only object of its kind in Australia and one of six known ‘fantasy cookbooks’ written by Holocaust concentration camp prisoners in the world. In 2015, it featured in a French documentary film, Imaginary Feasts.

Barely an adult and not knowing how to scramble an egg, Peer would sit with the other women during rare moments of spare time and listen to them “eat with words” as they shared their favourite recipes. It occurred to Edith to learn to cook from these women and collect their recipes because she had every intention of surviving.

Tonight’s Dinner

I have posted about this before. The Serious Eats’ Halal Cart-Style chicken and rice with white sauce recipe. It’s far from being as good as the street cart on 53rd and 6th in NYC but last time I made it I found it to be a pretty damn good counterfeit recipe.

Boston opened up one of the Halal Guys restaurants and I had never been so excited to try a place. And it sucks. I’m not even sure why to be honest. It kind of has everything I expected from the carts but the flavor isn’t as intense. One of the things I love about the carts in NYC is you can actually smell the food as you get closer. Even inside the Boston location the smell is nowhere near as intense.

Update:

So, this was delicious.

Nutella-Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies

I was in the mood for some home baked cookies. Found this recipe from Ambitious Kitchen:

These cookies came about when my friend asked me to bake something that he could bring to an event he was going to. Of course, anytime someone asks me to make a dessert I usually end up baking my famous brown butter + sea salt chocolate chip cookies (because they are absolutely phenomenal); however, I wanted to do something a little different with the cookies that would be surprisingly unexpected and delicious.

Ok, you have to wade through a few paragraphs of a description before you get to the ingredients list but that’s pretty much every recipe site ever. I used chocolate chunks instead of chocolate chips and forgot the sea salt but voila:

These are really good but wayyyyyy too rich. I wasn’t diabetic before eating these but now I’m not sure. I’m going to give the rest away. Even for an atheist these are much too sinful.