Three is a Magic Number

Celebrity deaths always come in threes, and last week was no exception with Shirley Temple, Sid Caesar and Ralph Waite. I must admit, as in the case of Sid Caesar, I I might have guessed he was already dead (that is if I was playing Dead or Canadian? which here would certainly be called Dead or Canadian Bacon?). A Pioneer of TV comedy, Americas first sweetheart (born in the same year as Mickey Mouse and more popular than in her day than Clark Gable) and my tv dad - the trifecta of celebrity deaths.

Three recipes follow: Sid Caesar salad (which goes great with Imogene Cocoa), Shirley Temple's Shirley Temple and Walton's Mountain Saw Mill Gravy. Remember, the number is three - four is right out.

Three is a magic number, and no where else was that more evident than in the 1970s classic psa series  Schoolhouse Rock. Who says you can't learn everything you need to know from television? How else would I know the function of a conjunction, or where to get my adverbs, or that a bill is just a bill? Interjection!

The Recipe:

3 ounces lemon-lime soda
3 ounces ginger ale
Dash grenadine
Marachino cherry for garnish

Pour the lemon-lime soda and ginger ale into a collins glass with ice cubes. Add a dash of grenadine.Serves 1 on the Good Ship Lollipop.

The Recipe:

1/2 cup high quality extra virgin olive oil
4 cloves fresh garlic, peeled, smashed, then minced
1 baguette, preferably a day old, sliced thin
1/4 cup freshly juiced lemon juice (plus more to taste)
4 ounces Parmesan cheese, grated
1 teaspoon anchovy paste, or 1-2 anchovies, smashed and minced
2 eggs
Freshly ground black pepper (1/4 teaspoon or to taste)
1/2 teaspoon salt
4-6 small heads of romaine lettuce, rinsed, patted dry, wilted outer leaves discarded

1 In a very large bowl, whisk together the olive oil and garlic. Let sit for half an hour.

2 While the oil is sitting, make the croutons. Spread the baguette slices out over a baking sheet (may need to do in batches), lined with parchment paper or Silpat. Brush or spray with olive oil (or melted butter, or if you want garlicky croutons, dip pastry brush in the garlic infused oil you have sitting in step 1). Broil for a couple of minutes until the tops are lightly browned. (Note: do not walk away, these can easily go from browned to burnt.) Remove and let cool.

3 Add anchovies and eggs to the oil garlic mixture. Whisk until creamy. Add salt and pepper and 1/4 cup of lemon juice. Whisk in half of the Parmesan cheese. Taste, add more lemon juice to taste. The lemon should give an edge to the dressing, but not overwhelm it.

4 Using your hands, tear off chunks of lettuce from the heads of lettuce (do not use a knife to cut). Add to the oil mixture and toss until coated. Add the rest of the Parmesan cheese, toss.

5 Coarsely chop the toasted bread and add (with the crumbs from the chopping) to the salad. Toss. Serve immediately. Like comedy, it's harder than it looks.

The Recipe:

1 pound bulk sausage
1/4 cup flour
2 cups milk
Salt and pepper

Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits. You will roux the day, roux I tell you!