Dead Men's Bones -- a dessert biscuit

I enjoy watching the Great British Baking Show.  This does not surprise anyone!  I am not a dedicated baker -- I tend to wander here and there in the cooking world (again, not a surprise) -- but that show is a delight.  I often wonder what I would do if I was in the contestants' shoes, and honestly assess my skills as seriously lacking in comparison with theirs.

The technical challenge is especially intriguing to someone who plays with old recipes.  The "pared down" recipes sound so much like what old recipes say!  "Mix it, cook it, and serve" quite often are the type of directions old recipes have, or they say things like "boil" without specifying how hard, how long.  (Note to my gentle readers:  "boiling beef" means use a gentle simmer, or the meat becomes tough and chewy.  Trust me on this one.)

So when I was reading The Cookery Book of Lady Clark of Tillypronie and spotted the sweet biscuit recipe called "Dead Men's Bones," I was intrigued.  I didn't realize how much like a GBBS technical challenge it would be until I set out to try it.

The Lady's book was written during her lifetime and published by her husband after her death.  It is a compilation of Victorian era recipes and, because of the large number of them as well as their simplicity and the variations due to many cooks contributing, is considered to be very important and representative of the time.  In a previous post, I made the recipe for Frontignac (elderflower syrup).  Click here to read it.

Halloween is rapidly approaching and I wanted to make this recipe available in time for it.  

From page 27, in the "Biscuits, Sweet" section, we are given:

This looks pretty straightforward.

5 ounces all-purpose flour

4 ounces sugar

3 egg whites

vanilla to taste

My Notes

I used vanilla-scented sugar, so I did not add any more vanilla.  

Now here is where the technical challenge jumped right in:   How much should the egg whites be whipped?  

I decided to take them to about firm peak.

Here is where the trouble began.  When I mixed in the flour and sugar, the whole thing became thick and stiff.

I suspected (and I was right) that there was no way this would go through a funnel.  I decided to drop spoonfuls onto my baking sheet and bake them at 325 degrees F.  After 11 minutes they were very light brown on the bottom.

When they cooled, they were crunchy but not crisp.  They had a nice vanilla and sweet flavor.  

However nice they were, they were not what I expected from the recipe.

Take Two

I decided to add about 3 tablespoons water to thin the batter down and make it runny enough to pass through a funnel.

It worked but it flowed so slooooooooowly that I ended up using a chopstick to push it through.

You can see above that I made them small.  I tried the round (ratafia) and the long shapes and a few creations of my own.

I had no idea how long to let them "rise a little before the fire" and the batter was spreading so I waited maybe five minutes before putting them into the oven at 325 deg F.  It took 8 minutes to get the bottoms lightly browned.

Then I glazed them with just powdered sugar mixed with a little water and brushed on them while they were hot.

They weren't really crisp as much as they were chewy, and too sticky from the glaze, even after they cooled.  The flavor was a nice vanilla but, frankly, they weren't interesting to eat.  After a few hours, they were downright hard to bite.

Take Three

I used the same quantities but this time didn't beat the whites very much.  Really just until foamy and not showing liquid white below the foam.

The flour and sugar mix still made it stiff so I added a little bit of water until it was thick but flowed smoothly.

I put some on my silicone-coated pan and some on a standard baking sheet and baked them at 350 degrees F.  My hope was that baking them a little faster would crisp them.  

At 10 minutes, they weren't looking baked.  At 12 minutes they were almost there.  And then life intervened and I didn't get back to them until 14 minutes...

The ones on the silicone pan came off and were obviously overbaked.  You can see that they flowed together while baking as I had left a good 1/2 inch or more between them.  

They did not taste good as they were tough and dry.

The ones on the standard baking sheet were glued solid on the surface.  

You can see the broken one -- that is where I used a spatula with great effort to remove the cookie.  The rest had to be soaked about an hour in hot water to be removed.

The Verdict

I was glad I was not in the tent and that Paul and Prue were not watching.  What a disaster!  I ended up throwing the cookies away.

Failure.

I have since done some reading.  I probably should have baked them at a lower temperature (say, 300 degrees F) instead of increasing it to 350.  

I'm not sure how much the egg whites should have been beaten.  

The addition of the flour is what bothered me.  If it had been just sugar, the cookies would have been a crispy meringue.  The flour seemed to bring the whole mixture to a thick dough instead of a batter.

What Lady Clark would have done is beyond me.

Sausage Rolls and Queen Victoria

 Wow.  I watched the entire three seasons of Masterpiece Theater's Victoria series.  I am excited for the fourth season!  I think the actors are wonderful and I am thoroughly caught up in the stories of their lives.  But, as what happened when I watched Downton Abbey, my attention got riveted on the kitchen scenes.

I was impressed with the actor, Ferdinand Kingsley, who played the chef Charles Elmé Francatelli.  Something they showed several times was him vigorously mixing things in bowls -- and the actor looked like he was really putting in the effort it took to make mayonnaise and other goodies.  

My favorite guest taster noticed my interest, did some research, and discovered that Mr. Francatelli (the real one!) had published some cookbooks.  He bought me A Plain Cookery Book for the Working Classes.  It was originally published in 1861.  

What I like about this book is that the man who wrote it was in charge of cooking for Queen Victoria and her royal household.  Later, he was a cook/chef/manager for a number of notable clubs in England, mixing with all sorts of upper class people, I'm sure.  He could have looked down upon the working class as not worthy of tasty food that is prepared well.  He could have thought his talents and experience were too high for the common folk.  But he wrote this book, for them.  He included tips and advice to the woman of the house, encouraging her to think broadly about what she can fix with inexpensive cuts of meat, or to treat her family, or to stretch what she can afford.  To me, he comes across as a kind man.

There are several recipes I want to try.  This one, Sausage Rolls, is quick and convenient because today I have bread dough.  Usually I make one big loaf with my sourdough starter but today I used half to make a loaf and the other half is reserved for this recipe.  It is recipe number 85 on page 44.

Sausage Rolls

Procure a quartern of dough from the baker's, knead this with four ounces of butter, dripping, or chopped suet; divide it into twelve equal parts, and use each piece of paste to enfold a beef sausage in it; place these rolls on a baking-tin, and bake them in the oven for about twenty minutes or half an hour.

My Redaction

1 pound and a little more sourdough bread dough

1 ounce and a little more butter (softened)

1/2 pound homemade sausage, blend #3  (click here to learn what this is)

My Notes

A quartern of dough was about four pounds by weight.  My dough was a little over 1 pound, so I kneaded it with a little over 1 ounce of butter.  This made the dough very slippery and buttery. 

I didn't have beef sausages but, being a resourceful working-class cook, I made do with some of my homemade sausage.  I cut the meat into four equal pieces and patted them into beef sausage shapes.  

I cut the dough into four equal pieces, flattened them out as best I could, and embedded a piece of sausage in each one.  This was challenging because buttery dough does not really want to stick to itself.  I persevered and encased the sausage completely, although I don't think the rolls were really very attractive to view.

They baked in a preheated oven at 375 degrees F. for 30 minutes, which made them lightly brown and smell really good.  

The Verdict

I let them cool to be comfortable to handle, and served them with a good, coarse mustard.  My guest taster and I weren't hungry enough for a full meal, so we just had one roll each and some pinot noir on the side.

I worried that the bread-to-sausage ratio would be too big, that we would feel like we were eating chunks of bread that might have some sausage in it somewhere, but that wasn't the case.  There was a lot of bread but it wasn't dominating over the sausage except near the ends, which is usually what happens when you have a bread-encased whatever.  

The butter proved to be a good addition.  The bread was flaky, not doughy or dense, which my guest taster commented on favorably.  I was pleased with the result.  A few places were a little undercooked but not in any way that put me off.

The flavor was what you might expect:  tasty bread with tasty sausage.  The mustard was a good addition, as long as it was put on lightly, or you couldn't really taste the meat.  The bread and meat combination was a good one, but that is not surprising.  I enjoyed it and so did my guest taster.

It might have been better to cook them at 400 degrees F instead.  The bread soaked up the fat from the sausage, especially on the dough between the meat and the metal tray.  It was moist but not raw or sticky.  I think a higher temperature might have browned the surface better, and cooked the dough more to the middle, but I do have to point out that the sausage was cooked all the way through.

I suspect that I should have kneaded the dough longer to mix the butter in.  I'm not sure why I think that but it seems like it might have given the dough more time to absorb it before shaping and baking.

Success!  I would do this again for a simple dinner or fun food for a gathering.  We had the two other sausages for breakfast the next morning, which was tasty and fun.  I might try it again (the next time I make bread!) with actual sausages, and attempt to make the bread casing thinner.

And, just for kicks and bragging rights, here is my loaf of sourdough bread:

Pickled Shrimp - The Carolina Housewife

Last year when I went to South Carolina for a week, I came home with several cookbooks.  This is not a surprise as I prefer them as my souvenirs when I travel.  I wrote about one of them shortly after I returned:  see this post on Cheese Pudding.

Another book I found was The Carolina Housewife by Sarah Rutledge.  (ISBN 978-0-87249-383-4)

It was originally published in 1847 (mine is a facsimile).  Ms. Rutledge was a descendent of a signer of the Declaration of Independence and related to another.  She was born and died in Charleston and was educated in England.  The introduction, written in 1979 by a cousin, Anna Wells Rutledge, holds stories of what Charleston was like during Sarah Rutledge's time as well as tidbits of its history over the decades.  I certainly got a feel for what life was like there!

I particularly enjoyed Anna's "translation" of the culinary terms used in the book:  gill as one-half cup, hyson tea as green tea from China, shaddock as grapefruit (although she mentions our modern day grapefruit has been developed beyond what Sarah knew), and "brown it with a salamander" meant to broil under a heated metal plate.  (page xxvi).

Today's recipe is on page 216.

To Pickle Shrimps

Pick your shrimps, and rinse them well in salt and water; take two parts of strong vinegar, and one of water, add a few allspice, and boil this pickle; pour it hot over the shrimps.  If the shrimps are to be sent to a distance, the pickle should be boiled again; adding a little more vinegar, and pouring on the shrimps hot, again.  They must be entirely covered by the pickle; a paper wet with brandy, should be placed over the top.  They will thus keep sound a long time.

My Redaction

2 pounds medium shrimp

1 1/2 cup apple cider vinegar

3/4 cup water

6 whole allspice berries

My shrimp were raw and frozen, so I defrosted them, put them in 2 quarts of boiling salted water (1/2 tsp salt), brought it back to a boil, then simmered them for 2 minutes.  The picture above shows them after I drained them and rinsed them with cool water until they stopped steaming.

To "pick" my shrimps, I simply peeled them, removing the tail and any remaining little bits of the vein I found after the shell had come off.

I filled a clean one quart canning jar with water and put it in the microwave on high for five minutes.  (Put a plate under it to catch any water that might boil over.) While that was going on, I put the vinegar, water, and allspice berries in a pan and brought them to a boil.

Then I dumped the water from the jar and filled it with the shrimp.  The two pounds fit in there pretty well; just a few were kept out only because I didn't want to stuff them in.  

I poured the boiling "pickle" over the shrimp until it covered them by at least 1/2 inch.  That used up almost all of the liquid.

Then I put the lid on the jar and let it cool on the counter.

My Notes

I wasn't sure if my vinegar would have qualified as "strong" but I went ahead and mixed it with the water.  

I hoped that 6 allspice berries were enough to give some flavor.  

I was surprised that all the shrimp fit in the one jar.  (Honestly, I had hoped they all didn't so I could try other recipes with them.  That will be for another day.)

The hot vinegar sealed the lid (it popped, as a good canning jar lid should), so I skipped using the paper soaked in brandy idea.

The Verdict

I looked around on the internet for other shrimp pickling recipes.  They tend to contain many more flavors than simply vinegar and allspice but those recipes were for making a complete appetizer that was ready to go on the table out of the jar.  They looked good!  One of them noted that the longer you keep the shrimp in the flavored liquor, the more "pickley" they tasted.  

The jar sat on the counter for four days.  This was tough for me to do because I really, really dislike food poisoning, and I worried the whole time that I was making something that would make me sick.  But I stuck it out.

When the day came to try it, the jar looked just as it did in the picture above, with a little bit of sediment at the bottom.  The liquid had a mild scent and the shrimp was firm, not slimy or bad smelling.  My guest taster and I were both willing to do a taste test.

It tasted of shrimp.  The flavor was lightly vinegary, not enough to overwhelm the delicate shrimp flavor, so I guess the 2 to 1 ratio of vinegar to water was just right.   I couldn't taste the allspice but I couldn't say it didn't have influence.  Probably very minimally.  Perhaps cracking the spices or using more would have been better, but I don't know how much allspice I really wanted to taste.

The goal was to make shrimp last a long time, not make it an intriguing flavor.  I think the recipe accomplished that goal.  We tried it straight out of the jar and then later on top of a tossed green salad.  It was fine!

I can see why this would be a good baseline recipe for making the shrimp more exciting.  The online recipes (mostly from the USA's deep south) include capers, onions, red pepper flakes, apple cider vinegar, Tabasco sauce, lemon slices, and/or various herbs and spices.  

This was an easy recipe to prepare.  The most "challenging" part was peeling all the shrimp, which turned out to be a nice contemplative time at the dining room table.  Everything else was quick and simple.

Even though Ms. Rutledge assures us the shrimp will keep for a long time, after the jar was opened, I kept it in the refrigerator.  

Success!  I'd do it again, especially as an appetizer if I added more flavors.

Another Medieval Syrian Dish! Eggplant, The Third Kind

 I was inspired yet again by Charles Perry's translation of Scents and Flavors.  This time I had two big eggplants that were just asking to be made medieval.

This one, under the category of eggplant dishes, is on page 241 and is recipe #8.90.

The Third Kind

Fry the eggplants in sesame oil, then take the crumb of cold kumāj bread and put it through a sieve.  Mince parsley, mint, and rue -- predominantly parsley -- and rub each herb separately with salt until they wilt.  Rub the bread crumbs with them until mixed and add sesame paste and rub until mixed.  Then put in mixed spices, coriander seeds, caraway, wine vinegar, lemon juice sweetened with sugar, and a little olive oil.  Put the mixture on the eggplants along with a little pounded garlic, which will perfume and enhance the flavor.

My Redaction

1/4 cup fine, soft bread crumbs

1/2 cup minced parsley (measured "fluffy", not compacted)

1/4 cup minced mint (fluffy)

1/8 cup minced rue (fluffy, as much as rue would fluff, anyway)

1 teaspoon salt

1 tablespoon tahini

1 bay leaf

1/5 of a nut of nutmeg

1/8 teaspoon each of ginger, black pepper, cardamom, mace, caraway seed, ground coriander

dash of cloves

3 tablespoons white wine vinegar

2 tablespoons lemon juice

1/2 teaspoon sugar

drizzle of olive oil

1/2 clove garlic, peeled

2 large eggplants, sliced and ends removed

sesame oil, about 1 cup for frying

My Notes

Kumāj bread is listed as "a thick flatbread of Turkish origin, cooked in a pan set on embers." (page 290).  I didn't have this, so I used a whole wheat bagel.  I broke the bagel in half, then tore up one half into small pieces.  I then rubbed it through a wire sieve until I got a lovely pile of crumbs.

I did not fry the eggplant first.  The sauce looked complicated so I decided to tackle it first.  

Notice there are no quantities listed for the sauce ingredients.  I had to wing it!  I tried to keep in mind that I needed enough of a flavorful sauce to put on the two big eggplants (I decided not to use the small eggplants, even though they were from my garden), but I didn't want to make a huge amount.

I started with the herbs.  First I minced them and then guessed at the proportions:  one part rue to two parts mint to three parts parsley.  This made it "predominantly parsley" while hopefully allowing the flavor of rue to enter without the bitterness being too strong.  When I estimated their quantities, they were "fluffy" measurements -- the minced herbs were not packed down at all.

I have never before rubbed herbs with salt to make them wilt.  I wasn't quite sure what changes to expect.  So I sprinkled them and rubbed and also used at pestle to pound them a little.  I'm not sure I saw much of a difference, but this is where I stopped:

I put in a little scoop of bread crumbs and mixed those in with a spoon.  Then the tahini.  

The spice list was really long!  On page 41, there is a list of what constitutes "mixed spices", so I chose what I had from there.  Everything was supposed to be pounded separately, but have you ever tried powdering a bay leaf by itself in a mortar?  It wasn't going to happen.

I tried putting a piece of nutmeg in with it, hoping that pounding them together would break up the leaf.

Nope, that strategy didn't work.  The nutmeg went to powder and the leaf stayed about the same.  So I put all the spices into the mortar (pounded or not) and started pounding.

After a lot of it was powdered, I sifted the fine spices into the herb mix and returned the chunks to the mortar and kept pounding.  This worked really well to reduce the bay leaf to powder.

Next up:  the liquids.  I decided that the primary flavor should be from the white wine vinegar, with the lemon and sugar to balance out the sweet-sour blend.  I also included just a drizzle of olive oil.

It took several adjustments to get it right.  At first the texture was a damp paste that tasted really good!

But I really wanted a spreadable, wet sauce, so I kept adding vinegar and lemon and sugar until I got this:

I decided to pound the garlic in the mortar and add it directly to the sauce.

Then I began to fry the eggplant.  The slices were about 1/2 inch thick.  The pan was heated to medium, I put in some sesame oil, and added the eggplant.  They soaked the oil up like sponges!  I had to keep adding oil until they stopped drying the pan out and then the slices actually cooked in the oil.

It took two large fry pans to cook all the eggplant in a timely manner.  

As the slices cooked to browned and tender all the way through, even at the edges, I moved them to a platter and spread a little of the sauce over them.  

They stacked nicely and looked good when they were all cooked.  I ran out of sauce with one slice left.

The Verdict

I served it with a pine nut couscous and apple slices.

The eggplant was really good!  The sauce was spicy, tingling on the tongue, bright in flavor, and well-balanced between sweet and sour.

My guest taster and I agreed that the sauce made the dish exciting.  We tasted the eggplant without the sauce and liked it, but with the sauce, it was just that much better.

The sesame oil made it rich, the eggplant added body and moisture, and the sauce added a zing.  

I couldn't really taste all the spices and I couldn't really tell that there was specifically vinegar and lemon juice in it, but overall, it had the sour and the spicy and the mint.  We loved it and ate most of it.

Success!

I honestly think it would be hard to mess this sauce up.  I just guessed at the amounts and it all came together.  Even if you put in too much of one ingredient, you have opportunities to balance it out with some of the other ingredients.  

I'm really glad I made it as liquid as I did.  That made it easy to scoop a little in a spoon, drop it onto a slice, and then spread it over the slice.  It helped me portion it out over most of the slices.  Although having some extra sauce would not be a problem!

Egg Cake (part 2) -- A Medieval Syrian Recipe

Yesterday I wrote about my first attempt at making a medieval Syrian egg cake.  They turned out more like patties and I wasn't convinced I had done it right.  You can read about it here.

I tried it again.  This time I started with 1/2 pound of my homemade sausage (flavor blend #1; you can see the post about it here) and I didn't use cheese inside (honestly, because I forgot!).

First I browned the sausage, breaking it up into smallish pieces.  This was in a big frypan.  While the sausage cooked, I started heating up two small frypans.  I used medium low heat, 3 out of 10.  Once the sausage was ready, I put about one quarter into each small pan, which had been lighted coated with olive oil. 



Then I poured three beaten eggs over the meat in each pan.  This filled the pan nicely.



At this point I patiently waited for the eggs to cook all the way through to the top.  I was concerned about the bottom burning or scorching but I saw no signs of that happening.  It seems the medium low heat was just right.

The recipe says:

Fill the pan with the flavored eggs, leave until dried out, and overturn into a bowl.  Turn it over and fry the other side for a long time.

I wondered how I would do this bowl maneuver; my thought was that any runny egg bits would smear all over the bowl and be difficult to cook.  Now I think "leave until dried out" means really, truly wait until the eggs are cooked all the way through, but I didn't think that when I was right there cooking. 

I managed to wait for the eggs to be cooked all the way for one pan and almost all the way for the other.  Instead of using a bowl, I used the large pan that the sausage was cooked in:  I just flipped the egg cake over into the heated pan.



This is the one that I didn't cook until the top was entirely dry, and you can see that some of the liquid egg splashed out and made the cake look sloppy.  After that egg cooked, I simply cut it off with the spatula to tidy up the cake's look.

The second egg cake was flipped into the pan of the first egg cake.  It was nearly dry on top so there wasn't much that slopped and the cake fit in the pan nicely.



I cooked them both just a little while longer to make sure they were done, then I served them up with toast and the rest of the sausage on the side.  I sprinkled the tops with the spice mix I had used before and some Parmesan cheese.

Homemade Swedish rye bread.  I love cooking.

The Verdict

Definitely more cake-like in its form.  I believe I achieved what the recipe's author intended this time.  

The flavor was fine -- not overcooked eggs and still moist.  The spice mix and cheese on top were good, although I wish I had remembered to put the cheese inside the cake, too.  

The sausage added a nice spice "zing" that I had wished for the first time I tried the recipe.  It still could have used more spice and I think an asiago cheese would have been better.  To me, eggs are pretty bland and need more flavor to make them interesting.  

This would be good to serve to multiple people by cutting it into wedges.  I think it would work for a buffet brunch meal; you could adjust the flavorings to suit your guests just like you would an omelet.  

Success!  Both in flavor and in form.

Egg Cake (part 1) -- A Medieval Syrian Recipe

Yes, I am still exploring Scents and Flavors, translated by Charles Perry.  It is worth it!

ISBN 978-1-4798-5628-2

This time my attention was caught by something that would be good for breakfast or as a main course at any meal, although it was offered in the section on Sour and Salty Pickles.  The category was

The thirty-eighth type is egg dishes and egg cakes, of which there are several kinds.

I chose recipe number 8.125 on page 253:

The second kind.

Take meat, pound, and boil.  When done, pound again finely, and fry in fat.  Mince parsley and put the mean and parsley in a bowl.  Break eggs on top and add hot spices, coriander leaves and coriander seeds, pounded cheese, and Ceylon cinnamon.  Fry this mixture in a pan with olive or sesame oil.  The pan should be round with a high rim and a long handle like the handle of a ladle.  Set on a charcoal fire, spoon in the olive or sesame oil, and wait until the oil is hot, then add the eggs and flavorings -- three eggs and a little of the flavorings and fried meat to each egg cake.  Fill the pan with the flavored eggs, leave until dried out, and overturn into a bowl.  Turn it over and fry the other side for a long time.  Prick with a knife and pour on a little olive or sesame oil and spices.  Turn over every so often as described until done.


My Redaction

1 pound ground pork
1/4 cup minced parsley
6 eggs
1/4 teaspoon pepper
1/4 teaspoon coriander
1/2 teaspoon cinnamon
1/4 teaspoon caraway
1/4 cup grated parmesan cheese
sesame oil




My Notes

Cook the meat in sesame oil until the pink is gone.  Mix the meat and the parsley in a bowl.

I took the comment about a little meat with three eggs to heart and put 1/3 of the meat mixture in a separate bowl, then cracked six eggs over the top of it.  Then I put the spices and cheese on top of that.

When I mixed them together, I found it was very wet and runny, and the spices clumped together.  It was hard to get it all to mix through thoroughly without lumps of flavoring in some parts and nothing much in others.

You can see the clumps.

I heated more sesame oil in the pan and poured some of the egg-meat mixture in.



It was very runny and made a puddle of eggs with chunks of meat within.  I strongly suspected this is not what was intended.

Turning them over was easy.  They looked like lumpy pancakes.

So I added the rest of the meat mixture to the egg mixture and tried again.

This time they were thicker patties and that made more sense to me.  I ended up making ten of these and serving them for breakfast with some fresh orange slices.  They were cooked only once on each side.  I tried poking a few and putting some sesame oil onto them.  I sprinkled the whole batch with more of the same spices, which were mixed in a little bowl.

If you look closely, you can see the sprinkled spices.

The Verdict

I just don't think I did these correctly.  The more I think about it, the more I believe I should have used a smaller diameter pan and filled it with just one egg cake.  It would be more like an omelet or a fritatta.  Then the whole thing could be cut into wedges or (if small enough) served to one person.

There were some issues with the meat.  Notice that the ground meat was in long tubes, which I did not break up much when cooking.  I think that was a mistake for the patties as I made them.  It might not be a problem with a thicker egg cake.

There was also a problem with the clumping spices.  Most of the egg cake was pretty bland but occasionally I would get a burst of spice flavoring.  In the future, I would use more spice and I would mix it and the cheese thoroughly into the meat before adding the eggs.

My guest taster and I enjoyed eating them, but we both wanted more flavor.  When we included the pickled raisins (see this post), it was much more enjoyable.

Neither one of us liked the cakes with the extra sesame oil poured on it.

Over all I would call it a success because it certainly wasn't a failure, but I am not thrilled with the outcome.  It needs to be done again.  Look again at tomorrow's post for part two.

The leftovers reheated nicely.  That was a bonus!