Welcome to A Rich Adventure!
BLOG OF RICHARD J. “DICK” BENDORF
BLOG OF RICHARD J. “DICK” BENDORF
N.B. This section is a prologue to the original “Culinary Adventures of the Frian’ Friar…it is the beginning of my book which has been in the works since 2005! This section as well as the entire site is still under construction and remains a “work in progress”!
1.THE TRENTON YEARS
Some of the snippets of stories that I remember are still clear in my mind and piece together the colorful collage…the story of my life’s journey and adventures. The Trenton years were magical.
As early as I can remember I was an adventurous kid. Growing up in the small rural town of Trenton Illinois, there were also a world of challenges and adventures for us kids. When my dad came back from the war in Europe he brought me an Army flashlight. After I took it apart and figured out how to reassemble it, I decided to try it out. I remember that I was either 3 or 4 years old, and one evening, after supper, I walked out the back door, past the chicken coup, and set out to find my grandparents house. Even though their house was only 300 yards or so down the back alley I was not deterred by the night noises or the darkness. I had my new flashlight and I was fearless. As I approached their house I walked through the garden, up to the house, and knocked on the door. I heard someone come to the door and saw my grandfather with a broad smile. “Well, I’ll be, where is your dad?” “He’s home watching TV, I said, so I came over to see you by myself. My flashlight lighted the way.” As I entered the kitchen I smelled the aroma of fresh baked bread. Even today I remember, almost seventy years later, the smells, the warmth, and the welcoming atmosphere of my grandparents home.
Early on my parents both worked. After the war my father drove a parts truck for Broadhead Motor Company of St. Louis Missouri. They sold Ford Motor Company parts and were a parts distributor for the surrounding area. My mother who…TBC…
Spinach-Feta Cheese Salad
By: Rich Bendorf, ofm
This is the house salad of The Frian Friar. It is simple, fast and refreshing and has received rave reviews in my kitchen. (Serves 4)
N.B. This is always a favorite of guests. It is easy to prepare and is very low in carbohydrates and high on fibre. Also, feel free to be creative with this recipe in your own kitchen. Let me know how you like it!
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Garlic-Herb Encrusted Crostini
By: Rich Bendorf, ofm
Mix following ingredients in a small bowl and set aside:
1T Minced Garlic
1t Sea Salt
1t Pepper
4T EVO (Extra Virgin Olive Oil)
1t Italian Herb Mix
3T Parmagiano-Regiano Cheese (or Parmagiano)
N.B. Try using Sour Dough bread with the recipe…it adds a tangy distinctive flavor. Also try different types of hard cheese to enhance the flavor.
Tangy Tapenade
The Provencal name for capers is Tapeno. Capers provide the unique taste and tang for this preprandial treat. Although Tapenade is adjunct to a meal, it is also great alone, on crackers or crostini, with a glass of red wine.
1 Large can of Black Olives (Mario 6 oz Dr. Wt., or equiv)
3 T drained Capers
3 T EVO (Extra Virgin Olive Oil)
2 T lemon juice
2 cloves of garlic (1 T of minced)
2 t fresh thyme leaves or 1 t dried thyme, or dry italian
Sea salt and fresh ground pepper to taste
Put all ingredients into a food processor and pulse until well mixed, but not a paste.
DISH WASHER TIP!
New dish washers usually have the control board located near the top of the door and is accessible only from the inside. When steam is released during and after the cleaning it can collect in the vicinity of the control board and eventually corrode or destroy the board. When you have removed the dishes after the wash stick a rag or small divot near the top of the door to keep the door open and let the control board dry out. This can forestall or prevent having to replace the control board. Hope this helps!
GLASS-CERAMIC COOK TOP TIP!
I had my kitchen cleaned by a professional crew which did a awful job. I have had glass top ranges for many years and really like them. Also, they need a bit of TLC to keep them in tip top condition:
SPARKLING GLASSWARE (AND DISHES) TIP!
I love wine and also a bit of single malt, but I always check the cleanliness of the glasses when in a restaurant. There is an Italian restaurant close by that I frequent…the food is pretty good, but I usually always end up sending the glasses, or the wine back because of spots or fingerprint. If the glass is not crystal clear, I will not drink from it!
Anyway, that being said, I have figured out how to make my glasses here at home sparkling. 1. I use product called LEMI-SHINE which is available in grocery stores, or also can be found at Lowes home center. 2. I also use Cascade Platinum (without bleach) in my dishwasher. If you have glasses that are cloudy, or have a gray film on them, it may take a few washes to get them shining. I am sure that there are other ways to clean filmy dishes, but I have been using the combo for maNy years and find it is great. Try it!