A Look Back–Part One

The Indiana Home Cooks Podcast keeps moving forward with plans for more shows to listen to and posts to read here on the IHC blog. Sharing the stories of people who cook, eat, and drink in the Hoosier State is my mission, and coming soon are shows featuring Indiana food artisans. First, a sound montage from the recent Artisans Marketplace in Indianapolis, and later, a more in-depth conversation with an artisan candy maker in Lafayette. Watch for those episodes coming soon to Apple Podcasts, iTunes, Stitcher, and SoundCloud. Simply click the links on the right side of this page, or go to those apps on your phone and search for “Indiana Home Cooks.”

So far nineteen podcast episodes have been produced. I’m highlighting a few of my favorites in this and subsequent posts to give readers and listeners an idea of what the show is all about.  It’s about friends spending time together and sharing a few laughs, memories and recipes…

I hope you give these shows a listen if you haven’t already heard them. Please share them with your friends or family, and give them a rating if you have a moment. That will help others find the show too.

I am deeply grateful for the support of family and friends who have encouraged me to pursue this venture, and have been willing accomplices by letting me interview them on tape! It’s been a blast and I’m looking forward to finding and sharing more stories of cooking, eating, and drinking in the Hoosier State. I hope you will join me.

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The week after Easter, I interviewed Susie Butler, owner of Butler Winery in Bloomington. More on that here.  I couldn’t leave without a bottle, or two, of her wine. I also met Richelle Peterson, owner and operator of Richelle In A Handbasket candy and gift shop in Lafayette, when I walked into her shop and she handed me a piece of chocolate. That’s her English Toffee in the picture below. I’ll interview her soon for the podcast. Another day that week I met a fellow podcaster in Lafayette, Craig Martin, host of Art Tap. Craig is an artist and his podcast explores the vast arts scene in the Lafayette area. Check it out on his blog or on Apple Podcasts and iTunes.

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700 going on 1,000

Since launching the Indiana Home Cooks Podcast five months ago, I’ve had over 700 “listens,” and I thank each and every one of you for taking some time to check out my little show. Seeing it surpass the 700 mark, I’ve been wondering, how soon till we reach 1,000? So I’m putting together a push to reach 1,000 “listens” for the podcast.

If you’ve not tuned in yet, it’s very simple. Click here for Apple Podcasts, or here for Stitcher, whichever podcast player you prefer. There you will see the complete list of shows and you can listen to them all, or just the ones that interest you. If you subscribe to the podcast, you’ll get the latest episodes as they are posted. Right now that’s about every 10 days, give or take. There is no cost to subscribe.

If you like what you hear, share it with your friends, on your Facebook page, or on other social media. This blog has sharing buttons at the bottom of each post. Feel free to share it  with someone who might like Indiana Home Cooks.

Finally, if you have suggestions or ideas for future shows, let me know. You can reply on my Facebook page, Twitter, or send me an email: susanmintert@gmail.com.

Thank you again for your support of Indiana Home Cooks. I hope to hear from you with your feedback, and I’ll keep looking for new stories of food and drink in the Hoosier State to share with you.

Welcome to Indiana Home Cooks

Hello friends of the Indiana Home Cooks podcast. Susan Mintert here, creator and host of the podcast, and author of this blog. This is where you can find more information on what you hear on Indiana Home Cooks. If we talk about recipes, or demonstrate a dish on the show, you can look for it here. I’ll also have additional insights, pictures, and other background right here for specific shows.

So how did I get started on this podcast venture, anyway? The short answer is I have a background in radio (most of it in public radio) and a great interest in food and love of cooking. I enjoy talking to people who do the real work of putting food and drink on the table, all the way from the grower, to the processor, to the home cook or professional, to the person sitting down and eating or drinking it. I guess that’s the very definition of “farm to fork,” or “farm to glass” in the case of beer and wine.

Oh, and I should mention the other part of it. I am a Hoosier, in both senses of the word. I was born and raised on a farm in Clay County, and am a graduate of Indiana University. So the formative years were spent in Clay County and Bloomington, and now I’m based in West Lafayette. Yes, that West Lafayette, home of the Purdue Boilermakers. A crucial twenty years was spent in Kansas, but more about that later. For now, suffice to say I do have divided loyalties and am okay with that!

But back to the podcast….I hope you will enjoy hearing stories of family traditions, Hoosier customs, food and history, craft beer brewing, wine making, bread baking….in short, how food is more than what feeds our bodies. On Indiana Home Cooks we explore how food feeds the soul and how preparing a meal or a dish to share with others is an act of love.

We talk to food entrepreneurs who have turned a passion into a business. And we visit festivals that focus on food and drink, and events and sites that honor Indiana history and culture through food.

We also have fun and a few laughs along the way, especially when we get in the kitchen and create dishes right before your very ears! We’re cooking, baking, and “dishing” with a Hoosier sensibility. Check it out on Apple Podcasts or Stitcher. And let me know what you think.

Memories of Home

The first Indiana Home Cooks podcast of 2018 features reminiscences of my mom, Barbara Mercer. She sat down with me some months ago to record the first interview for a podcast venture that was still in the “concept” phase. In the intervening months I couldn’t find a good spot for it on the podcast. But with the winter winds blowing, snow falling, and the thermometer making its home in the single digits above and below zero, I thought it was the perfect time for the warm comforts of home.

In the episode, Memories of Home, Mom reminisces about “butchering day” on the farm when she was a young girl in Clay County. As I listened to her descriptions, I couldn’t help thinking about the “Little House” books by Laura Ingalls Wilder.  These were some of my very favorite books when I was a girl, and the charming illustrations by Garth Williams brought them even more to life than the vivid prose. I pulled out my copy of Little House in the Big Woods, and sure enough, in chapter one, there it was–Wilder’s account of butchering day when she was a little girl. And not much had changed from 1870’s frontier Wisconsin to mid-20th century Indiana when it came to butchering a hog.

In a wrap up of the holidays, this episode also includes the step-by-step preparation of our Fluffy Yeast Rolls. These rolls have been a staple of family dinners all my life. Special occasions, mind you, not everyday meals. It’s not that the rolls are difficult or time consuming, but they do require a little advance planning, and they are pretty rich for everyday consumption. We make them at least once a year, at Thanksgiving, and sometimes at Christmas or Easter. The recipe (with photos) is included below.

Katy Eberle and I discussed bread baking also, since I was on a little bread baking jag. I brought her a baguette I had made the day before. One of my favorite homemade bread recipes is Crusty Italian Bread from the King Arthur Flour Baker’s Companion. Here is the recipe from my King Arthur book…

If you prefer a copy without spilled coffee stains, notes, and other jottings, check it out online here.

Fluffy Yeast Rolls
From the kitchen of Barbara Mercer, from Margaret Balder
Makes 18 rolls

Dissolve 1 pkg. active dry yeast in 3 T. lukewarm water in a small bowl or measuring cup. While that is dissolving, whisk together the following ingredients in a large mixing bowl:

1/2 C. (one stick) unsalted butter or margarine, melted
1 tsp. salt
1 C. lukewarm water
1/4 C. sugar
2 eggs, room temperature

Add yeast mixture and whisk again. To this mixture, add 3 C. all-purpose flour. Mix with electric mixer until fairly smooth. Stir in 1 C. flour by hand. (Total of 4 cups of flour) Dough will be sticky. DO NOT KNEAD. Leave dough in bowl, cover with a plate or plastic wrap and refrigerate overnight.

Three hours before baking:
Remove dough from refrigerator. It should’ve doubled overnight. Grease muffin pans for 18 rolls. Melt 1/4 C. butter.

Punch down dough and pull off pieces of dough roughly the size of large walnuts and shape into balls (2 dough balls for each roll). Dip each ball into melted butter before placing in pan. Cover rolls with tea towels and let rise until double. Bake in preheated 450 degree oven for 5-10 minutes, until golden brown.* After baking, while still hot and in the pans, brush tops with more melted butter. Serve warm.

*If using dark baking pans, reduce oven temp to 425 degrees.

 

 

 

Soup’s On! With Katy

We are talking soup on this edition of the Indiana Home Cooks podcast. Please check it out and hear how much fun Katy and I had in the kitchen! She showed me her family’s favorite Italian Sausage Minestrone. It’s from the Taste of Home website. Remember, substitute your favorite beans if you don’t like the white beans called for. Katy uses dark red kidney beans. They look much prettier, in our opinion!

Katy’s Italian Sausage Minestrone

Many years ago, I subscribed to the Taste of Home magazine. My recipe file has several recipes clipped from that publication. I no longer subscribe to any food magazines, although I have considered signing up for Bon Appetit or Food & Wine. For now, my food magazine browsing is confined to the waiting room at the doctor or dentist office. If I see something that looks good, I whip out my phone and take a picture of it.

It really steams me when someone rips out the recipe!

Here is the process for my chicken stock, using bone-in, skin-on chicken thighs. First I browned the thighs for a few minutes in a little oil in a heated stockpot. Here they are after browning:

Here is the bottom of the pot after browning the thighs, before and after de-glazing. That is, deglaze the pan by adding a little water, allow to cook a few minutes while scrapping up the bits from the bottom of the pot. :

 

That is the beginning of your chicken stock. Add everything else back to the pot–onion, celery, and half a lemon (if you have one), an extra chicken breast, salt & pepper, oh, and there’s a bay leaf in there! Cover this with more water and bring to a simmer:

After about an hour of simmering, turn off the heat, remove the meat to a cutting board and let it cool until you can handle it. Remove all the meat, throw away the bones & skin, drain the broth and use for soup, gravy, sauce, or freeze it for later. By browning the thighs first, you give your broth extra flavor and a little extra richness. Enjoy!