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    Gourmet on a Hot Plate
    Gourmet on a Hot Plate
    Gourmet on a Hot Plate
    Ebook147 pages1 hour

    Gourmet on a Hot Plate

    By Judy Alter

    5/5

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    About this ebook

    This cookbook grew out of Alter's lifelong love of cooking, the tips and recipes of her mother, and her own experience in a tiny kitchen with no stove. You won't find the Thanksgiving feast here, but you will find recipes from appetizers to skillet suppers, with hints on how to stock the pantry. You can use these if your kitchen is tiny or as big as all outdoors.

    LanguageEnglish
    PublisherAlter Ego Press
    Release dateNov 16, 2018
    ISBN9781386959175
    Gourmet on a Hot Plate
    Author

    Judy Alter

    An award-winning novelist, Judy Alter is the author of six books in the Kelly O’Connell Mysteries series: Skeleton in a Dead Space, No Neighborhood for Old Women, Trouble in a Big Box, Danger Comes Home, Deception in Strange Places, and Desperate for Death. With Murder at the Blue Plate Café, she moved from inner city Fort Worth to small-town East Texas to create a new set of characters in a setting modeled after a restaurant that was for years one of her family’s favorites. She followed with two more Blue Plate titles: Murder at the Tremont Inn and Murder at Peacock Mansion.

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    • 5/5
      I absolutely identify with Ms. Alter’s Gourmet on a Hot Plate. I, too, live in a tiny apartment, though I do have a oven. It’s 3/4 size of a regular oven and runs at least 50 degrees hotter than the actual temperature settings. Sometimes, I feel like I might be better off with a hot plate! The section where Ms. Alter writes about downsizing also resonates. Most of my pans and kitchen equipment currently reside in the bedroom closet, as there is no storage space in my kitchen. The minimalist list of kitchen necessities is a great starting point for anyone establishing or downsizing a household.

      She is certainly correct in stating that:

      “Simplicity may be the key to cooking in a small space.”

      I’ve found that to be very true. When I read recipes that have too many steps or ingredients, I pass right by that recipe.

      The conversational writing style of Gourmet on a Hot Plate is concise and enjoyable to read. Most recipes have a quick blurb or explanation that enhances the cook book. Ms. Alter encourages her readers to adapt the recipes for their own tastes. This is great for me. I hard pass on recipes with mushrooms and/or asparagus. It’s good to know that I can adapt the recipes to suit my taste.

      The layout of this cook book is clear and easy to follow. From appetizers to main dishes, sauces and condiments, the majority of categories are covered. Desserts are missing. Maybe Ms. Alter is not a sweets person?

      My favorite sections in Gourmet on a Hot Plate are Skillet Meals and Light Meals. I live for one pan meals (fewer dishes!). I’m also a recent convert to lighter meals. It’s nice to see a cook book focusing on smaller portions. The skillet suppers are heavy on the egg dishes. I’ve realize now that I should be eating eggs at more than just breakfast. I didn’t have time to test any of the recipes in this book, but the Shakshuka is on the top of my testing list. I keep looking at different recipes for shakshuka, but other recipes seem to be overly complicated or enough portions to feed 12. The recipe here is more my style, not too many ingredients and serves 2.

      Overall Gourmet on a Hot Plate is a great cookbook for beginner or experienced cooks.

    Book preview

    Gourmet on a Hot Plate - Judy Alter

    Copyright © 2018 Judy Alter

    All rights reserved. The unauthorized reproduction or distribution of this copyrighted work, in whole or part, by any electronic, mechanical, or other means, is illegal and forbidden.

    Alter Ego Press

    Fort Worth, Texas 76110

    http://www.judyalter.com

    j.alter@tcu.edu

    Editor: Carol Roark

    Design: Amy Balamut

    With thanks to

    Susan Wittig Albert for enthusiastic support of this project

    Subie Green and Gayla Christiansen for title advice

    Heather Hogan Holt for recipe advice

    Many friends who ate my experiments and gave me mostly honest reactions

    TABLE OF CONTENTS

    Introduction, or Why I’m Cooking On a Hot Plate

    A Note to Readers

    Appetizers

    Main Dishes

    Chicken

    Beef

    Lamb

    Pork

    Fish and Seafood

    Skillet Suppers

    Vegetable Side Dishes

    Light Meals

    Soups and Salads

    Condiments, Staples, and Cooking Hints

    Who is Judy Alter?

    Index of Recipes

    WHY I’M COOKING ON A HOT PLATE

    During our family Christmas holiday in 2015 my four children and I sat around an outdoor fire and discussed the future—my future. I was in full control of my senses and my life, happily living in my home of twenty-five years, pursuing my writing career, and enjoying retirement with friends and family. I dined in restaurants a lot, drove an aging but cute Volkswagen convertible, loved on my dog, and thought life was peachy—except for the worsening pain in my low back and left hip, which gave me an increasing fear of falling and lack of balance. But I was pushing eighty, and it was time to look ahead.

    Jordan and Christian offered, and everyone else accepted, that they and grandson Jacob would move to my house. It made sense for a lot of reasons—Jacob’s school is across the street, their work is closer, Jordan loves my old house. Christian loved their house—in a relatively new addition (a twenty-five-year-old house is relatively new to me), and I think he and Jacob left it reluctantly. But Christian said, It’s what you do for family. We considered and discarded the idea of converting the garage/ guest house into a master bedroom suite, which would leave Jacob in the house with me. Ultimate decision: the existing structure would become my cottage. Work began in the late spring of 2016. And I moved into my new quarters in September.

    Little did we know that happy Christmas what lay around the bend for me: a broken ankle that led to a series of health challenges. My kids were alarmed, though I didn’t realize that until I emerged at the other end of my long journey. By January 2017, my ankle had healed but in an odd configuration. I had complicated revision surgery on my left hip, which had totally disintegrated, and I slowly began the long road to recovery. By then I was ensconced in my cottage. My cozy space is perfect for me—a combination office/living room where I can and do entertain guests, and an upscale bathroom with a wonderful shower. The bedroom barely holds my antique bed and one marble-topped buffet that I use as a chest of drawers, but it does have a large walk-in closet. There is also a postage-stamp but efficient kitchen.

    The kitchen of course is the problem. Size dictated that it be small, so it is way short on counter space. A bigger complication: local zoning laws forbid more than one full kitchen on a property. That means I cannot have built-in appliances such as a stove or dishwasher. Anything you plug in is okay, so I have a large refrigerator, toaster oven, magnetic hot plate, and coffee maker.

    Over several months, Jordan and I did a massive down-sizing of my belongings—clothes, books, kitchen things, you name it. Antiques and things with family significance were spread among the kids and my brother. To this day, the thing I miss most is my kitchen utensils, though there’s that occasional sweater or top that I wonder about.

    My four kids and their families came one weekend for the great move-in, shooed me into the house, and moved all my things in by six o’clock that night (movers came for slightly less than two hours to do the heavy furniture). Bookshelves were filled (I had given away or sold tons of books), pictures hung, clothes in the closet, and kitchen cupboards full.

    I settled into the cottage as I made slow but steady progress recovering. For the first seven or eight months I barely cared what was in the kitchen. I made toast and cereal for breakfast, maybe tuna salad for lunch, and ate whatever Jordan fixed for supper. She did most of my cooking, dishwashing, everything, and her crown shines to this day. But gradually I began to reclaim my kitchen. At my four months post-op hip checkup, I told the doctor I was writing again, cooking again, and wearing make-up—all signs of healing.

    Indeed, I published a novella, The Color of Fear, in May 2017. An addition to the Kelly O’Connell Mysteries, it served to prove to me and demonstrate to the world that I could still write. And I cooked—mostly elaborate appetizers--but I made spaghetti sauce from scratch, fettucine with smoked salmon for a lunch guest, a salmon loaf (sent it in to the house for baking), beans on toast, mushrooms on toast, Welsh rarebit, and other main dishes for guests. I regularly cooked squash, corn, green beans, and other veggies for myself. My repertoire kept growing, and I was having fun in the kitchen again.

    The idea for this cookbook came about gradually as this friend and that suggested I write about my kitchen experiences. Believe me, there were some negatives. I regularly burned things, even in the toaster oven, which set off the smoke alarm more than once. The smoke alarm hurts my dog’s ears, and she associates it with the toaster, so Sophie now begins barking when she sees me with a slice of bread in my hands. I drop things constantly, mostly because I still must chop and stir while seated.

    What pushed me over the edge was friend Subie Green’s suggestion of a title: Gourmet on a Hot Plate. I began with a sort of trial run—a cooking column in the neighborhood newsletter which, conveniently, I edit. This book grew from that column and from my continuing experiments in my tiny kitchen.

    Some random thoughts on tiny kitchen cooking

    Despite the title, this is not so much about cooking on a hot plate as it is the idea of cooking and entertaining in a small space without oven, stove, or microwave. Surely there are many other people, both young and old, who face the same challenges my tiny kitchen offered. Different folks will want different appliances—I can get along pretty well without a microwave. My oldest daughter suggested that since I never used it we should put the microwave in the closet (which was rapidly getting crowded). Thereafter she spent the week she was with us running into the house to microwave her lunch or dinner—she was her own best contradiction. I also get along without a full-size crockpot or food processor (however, you couldn’t pry me away from my small one), but I’m lucky. I can borrow those from the house (just across the backyard) whenever I need. I can also on occasion send dishes into the main house to be baked,

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