A Rich Welcome

Welcome to A Rich Adventure! 

BLOG OF RICHARD J. “DICK” BENDORF

As you look at the blog page it will give you a short history of the genesis of this site and my frequent daily updates. Also the site contains my many adventures, recipes, culinary tips, and other stuff .  Pax Et Bonum! Rich Bendorf, ofm

Adventures

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…

 

Recipes

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)

  1. Tear or chop 9 oz. of leaf lettuce. You can use either baby spinach or tender small leaf spinach.
  2. Divide spinach into four bowls and tear or chop until desired consistency.
  3. Sprinkle 1T of EVO on each salad.
  4. Add about 1T of Balsamic vinegar and toss.
  5. Salt and Pepper to taste.
  6. Top with about 1 oz. of Feta Cheese.
  7.  Enjoy.

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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Preprandials

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)

  1. Cut French Bread or Baguette into ½ inch slices
  2. Place bread slices on toaster oven rack and spread mixture on to slices. Make sure to stir the mixture frequently.3.Toast until golden, about 4-5 minutes
  3. Serve with Mediterranean Rose’ or your favorite wine.
  4. Enjoy!

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.

 

Other Stuff

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:

  1. Some owners have reported scorched, scratched, an cracked glass tops. I found some metal trivets which are perfect to place a hot pot or skillet on after the cooking is completed.  This not only keeps the pot/skillet from damage, but helps the stove top gradually cool down.
  2. To clean the top I usually scrape and food off the glass top with a razor blade scraper.  Then I gently scrub the top with a scrub sponge re. Scotch-Brite and Bar Keeper’s Friend.  This makes the glass top look new and really shine.
  3. N.B. I also use Bar Keeper’s Friend to clean stainless steel appliances…it is very versatile and has many uses in the kitchen.

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!