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Plank It
SOUNDS hard? Not at all; planking a meal is really an easy way to serve it. And it makes a feast out of an ordinary dinner. One of the most delightful meals I can remember was hamburger patties ' served on a plank. Around the edge were creamy whipped potatoes, toasted to a golden brown, little whole carrots, tiny ruby beets and a serving each of buttered stringbeans. The vegetables, of course, are cooked first. Then, instead of being put on serving dishes, they are heaped on a plank in an attractive arrangement. The meat, whether it is beef steak, lamb chops, broiled chicken or fish, is the center of attraction.
If you haven't a plank, ask your husband to help make you one. It's easy to do. Then place the decorated plank, festive and beautiful, on your largest platter to serve.
How to Make a Plank
Select a piece of wood (oak or other hardwood) approximately 12" x 18" and from 1" to 2" thick. On it trace the outline of a fish or an oval or round about the size you want. If there is a knot in the wood try to space it so that it is not near the edge. If you are making a plank fish-shaped, arrange the knot to come where the eye would. With a band saw or coping saw, cut around the fish outline. To finish, round off the top edges and mark juice grooves with a file. You can gouge out with a chisel a well or depression and a tree for catching the juices. Finish wood by sandpapering edges till they are smooth.
To Season a New Plank
Soak plank in cold water overnight. Rub thoroughly with oil or suet. Warm slowly to heat thoroughly (250° for one hour). Edges should be protected with oil. To clean plank, scrape, wash and rinse and allow to dry slowly. Always use a plank which has been oiled and preheated.
Chopped Beef on a Plank
P/2 pounds chopped beef salt pepper chopped onions
6 small carrots cleaned and cooked sliced beets 1V2 cups cooked mashed potatoes
Good food is always the handsomest decoration for a table, but for an extra-appetizing touch try planking your main course.
Mix together beef, salt, pepper and onions. Shape into three square patties. Preheat broiling compartment and pan for 10 minutes. Place patties on broiling pan about 3 inches from the source of the heat. Broil about 8 minutes. Turn patties over and transfer to a heated, oiled wooden plank. Garnish the patties with the carrots and beets. With a pastry tube or spoon, place a decorative row of mashed potatoes around the edge of the plank. Place in broiling compartment and broil for 5 minutes. Makes 6 servings.
With Chopped Beef
Borders: Mashed Irish and sweet potatoes in various forms. Bananas, halved lengthwise. Grilled pineapple slices. Cooked apple or peach quarters or apricot halves. Mashed squash, turnip. (Continued on page 79)
By KATE SMITH
RADIO MIRROR FOOD COUNSELOR Listen to Kate Smith Speaks at 12 Noon each weekday, on stations of the IVIutual nctu ork.
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