What's In a Name?

Casting about for a pseudonym to use on the Picky Eater blog turned out to be a little random. The Picky Eater was getting the blog up and running, and gave her vieille mere about 45 seconds to come up with a nom de plume. "Chief Cook and Bottle Washer" just popped up. It was a phrase that my father used when referring to himself in the 1950's, rather ironically, because in a literal sense he rarely cooked, and certainly to my knowledge never washed a bottle. Of course, being a classic mid-20th century male, he did regard himself as in charge of everything that was his.

The Wiktionary provides an unverified explanation of the phrase's origin:

"By 1864 the phrase was collected in the Arkansaw Travellers Songster in the song "Root Hog or Die."  Sung in dialect, it goes in part "I'm chief cook and bottle washer. Cap'n ob de waiters, I stand upon my head, when I peel de apple dumplins."   So, by the time of the civil war, these words had been around long enough to be used to casually explain someone's status.
    Modern usage may apply the phrase in describing the one person doing a multitude of tasks in a small enterprise, or an invaluable person who can fill in when needed, or, more cynically, as meaning the only person doing any work..."

Sam, as always, with cigar and my mother in hand.

Fortunately, in our home there is more than one "chief cook and bottle washer." While we may sometimes seem to be working at cross purposes, by and large our household runs fairly smoothly- at least as long as I stay away from the barbecue.

My father was famous for his cigar smoking. He was an ob/gyn, and the story went that when he rushed into the delivery room to deliver a baby, that a nurse would stand outside the door and grab his cigar. Here is a photo of my parents at their engagement party in 1949, my father with cigar in hand.


Not to totally denigrate my father, here is a recipe for something he and only he cooked.

Nasi Goreng
This is an extravagant version of fried rice. My father learned to make Nasi Goreng from the Indonesian cooks on board the hospital ship where he was stationed during World War II. When we were children, it was always a special occasion when he would make this dish.

There are many components to this recipe, but they are best prepared the day before and assembled before serving.

Meatballs
2 lb. ground sirloin 4 scallions
4 Tb cilantro
3/4” chunk fresh ginger
1 Tb soy sauce         1 Tb sherry
1 Tb sesame oil 1 t. salt
black pepper 2 eggs
peanut oil

Process all , except the peanut oil, together in 2 batches. Form into 3/4” meatballs. Chill. Sauté in peanut oil over medium-high heat until just brown. (Don’t overcook.)

Chicken
4 whole chicken breasts, boned and cut in narrow strips
2 cloves garlic, finely chopped
1/2 c. peanut oil
1 Tb curry powder
sprinkle of cayenne pepper

Marinate the chicken in the other ingredients for 1 hour. Stir fry in a medium-high pan until just cooked.

BBQ Pork
Use 1 quart purchased from your favorite Chinese take-out place.

Shrimp
1 1/2 lb. fresh bay shrimp
3 Tb. butter

Rinse and drain shrimp in a colander. Briefly sauté in the butter.

Egg Pancakes
8 eggs  
salt
1/4 c. water
peanut oil

Cook thin egg omelettes in peanut oil over medium-high heat. Turn out on a foil-lined cookie sheet. When cool, cut into small strips.

Rice
8 c. raw rice

Cook rice in 2 cup batches. Put dry rice in a large bowl, cover with cold water, and stir with your hand for 10-15 seconds, until the water turns milky white. Drain the rice in a colander, return it to the bowl, and repeat the rinsing process 5-6 times, until the water is nearly clear. Drain for the last time in the colander.

Put the rice in a 4-41/2 quart lidded pot, and add 3 cups water. Bring to a rolling boil over high heat, cover pot and reduce heat to low. Simmer for 15 minutes, then move pot off the heat and let it sit 15-20 minutes. Do not lift the pot lid at any time. When finished, transfer to a covered container and refrigerate until cold.

Assembling the Nasi Goreng
All ingredients
2 onions, chopped peanut oil
soy sauce 1 bunch cilantro
3 bunches green onions

Stir fry the rice in 4 batches with peanut oil, adding 1/2 a chopped onion to each batch. Stir fry each batch 5-10 minutes. Then add 1/4 the chicken and pork. Sprinkle with soy sauce and stir fry 5 minutes more. Stir in the meatballs, shrimp and egg. Continue cooking until they are heated through. Garnish with sliced green onions and cilantro leaves.

May be made ahead and reheated in a 350° oven. If making ahead, add the shrimp and egg just before reheating.

Serves 12-20.