PPLD's Cookbook & Recipe Blog - LibGuides at Poughkeepsie Public Library District

Griddle Me This

(This photo speaks for itself.)

July 18, 2025.

by Bridget O'Donnell

My significant other appreciates the experimental aspect of PPLD’s What’s Cooking Blog. This 4^th of July we had a guest over and decided beforehand to grill some of the more traditional holiday fare, which provided the perfect opportunity to experiment with a cast iron griddle.

The short history: years ago we replaced our gas grill with a smart grill. Cool, but some of the limitations make me think it was a beta model ahead of its production line. For example, a gas grill allows you to independently lower/raise the heat on either side of the grill. Our smart grill only allows us to light one side at a time. Well past the warranty, we hoped a preheated cast iron griddle might distribute heat more evenly or, at the very least create indirect/low heat on the side of the grill that wasn’t lit. Meathead: The Science of Great Barbecue and Grilling discusses the cast iron griddle beginning on page 152, but you'll have to flip through the book to find recipes; there isn't a chapter devoted to cast iron griddling.

We were eager to use the new hardware. The griddle was oiled a little more than necessary and the grill was lit. Burgers dressed with two kinds of cheese and hotdogs were done first quickly followed by corn on the cobb grilled in the husk. Everything was perfectly cooked which was a pleasant surprise since the battery died in the wireless probe I tucked into one of the burgers. Thankfully, hot dogs are easier to gauge for doneness; cook until blistering. For dessert we griddled peaches and pears with vanilla Balsamic vinegar then served them over vanilla ice cream with wild berries. The meal was a huge success!

Title of cookbook: Mastering the Art of Chinese Cooking - (Wait, what?…hahah, keep reading.)

Author of Recipe: Eileen Yin-Fei Lo

What prompted you to check out this cookbook?

The day after our efficacious Independence day meal, I had to work at our weekly CSA vegetable distribution. While there Grace L. surprised me with a bag of Chinese chives and a sheet of recipes. Since the griddle was conveniently still out, clean and my partner and I were both off the next day, I made the first recipe listed on the page for breakfast. Lo's cookbook is plugged because it contains a similar recipe. Anyone interested can see how easy it is, no fancy execution is required.

What did you like about this recipe?

According to Lo, “this is a traditional lunch dish, ideal for serving at a brief noon meal.” As something of an anomaly, the universe allowed us to sleep later than usual, so our breakfast was more like brunch served with coffee and fruit. Eggs make a great meal, some variations take as little as five minutes to prepare and Chinese chives add a big flavor. Experiment further with condiments like ketchup, hot sauce or chutney.

What didn't you like about this cookbook/recipe?

Not related to the recipe but, we lost part of the first attempt because I poured the bowl of eggs too close to the tapered edge of the griddle. Quick spatulas salvaged some of that scramble but before the second round we removed the shorter grates on top of the grill to work towards the back of the griddle. The eggs were continuously scrambled with two metal spatulas using a technique that reminds me of hibachi without food flying through the air. (*The spilled egg was cleaned off the inside of the grill before the next use to prevent a fire.)

This recipe may have been easier to prepare inside but, it was fun to cook and eat outside.

Favorite recipes (that you tried from the cookbook/website):

Chinese Chives and Eggs (from the sheet of recipes I was given) or, Stir-fried Chives with Scrambled Eggs (pg. 71)

Did you alter the recipe or make any substitutions?

Two bowls of eggs were prepared. One bowl had milk because that’s how I’ve always made scrambled eggs, the other didn’t, as the recipes instructed. As an unintentional comparison, I accidentally added raw chives to one bowl of eggs before reviewing the instructions. Unconsciously I thought it would save space on the tray used to carry everything outside. Not the end of the world but this resulted in a slightly crunchier texture.

Would you recommend this recipe?

Yes! Trying new things can lead to a more curious and engaging life. Continuing down the page of recipes, I am tasked with using leftover Chinese chives in dumplings. It’s amazing how difficult it is to find dumpling skins; my coworker helped me acquire these so I didn’t have to make them from scratch. (Thank you!)

Happy belated 4th of July! May it lead to many more culinary experiments!!

References:

Books –

Cool Backyard Grilling: Beyond the Basics for Kids Who Cook / Lisa Wagner. - (Tasty Basic Burgers, pg. 12-13. These burgers are anything but basic. Every now and then I might combine two kinds of ground meat but my burgers are generally seasoned with salt, pepper, Worcestershire sauce and occasionally garlic powder. The sky's the limit!)

Mastering the Art of Chinese Cooking / Eileen Yin-Fei Lo.

Meathead: The Science of Great Barbecue and Grilling / Meathead Goldwyn. - (cast iron griddle, pg. 152)

Weber's Ultimate Grilling: A Step-by-Step Guide to Barbecue Genius / Jamie Purviance. - (griddle, pg. 48)

Websites -

Overhiser, Sonja. “How to Grill Corn in the Husk.” A Couple Cooks, 30 April. 2025, www.acouplecooks.com/grilling-corn-in-husk/.

Rappos, Joanne. “Classic Grilled Cheeseburger.” Olive & Mango, 21 June 1970, www.oliveandmango.com/classic-grilled-cheeseburger/. - (This recipe has a nice chart for internal temperatures.)

Quick Subject/Concept links to the Discover Online Library catalog (organized alphabetically, by subject):

Barbecuing.

Cooking, Chinese.

Outdoor cooking.

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Accessed 28 October 2025. “American Heart Association.” Heart.Org, heart.org/en/. Accessed 28 October 2025. “American Stroke Association: A Division of the American Heart Association.” Stroke.Org, stroke.org/en/. Accessed 28 October 2025. Awada, Rena. “Easy Homemade Beef Stew.” Healthy Fitness Meals, 18 November 2024, healthyfitnessmeals.com/homemade-beef-stew/#wprm-recipe-container-36209. Christensen, Emma. “You Don’t Even Need Oil for These Easy Roasted Beets.” The Kitchn, 26 September 2025, thekitchn.com/how-to-roast-beets-in-the-oven-cooking-lessons-from-the-kitchn-172827. Edwards, Terri. “Vegetable Stock from Scraps.” EatPlant-Based, 26 November 2024, eatplant-based.com/wait-dont-throw-those-veggie-scraps-out/#recipe. Lieberman, Alana. “Chicken Minestrone Soup.” Your Home, Made Healthy, 28 May 2024, yourhomemadehealthy.com/chicken-minestrone-soup/#recipe. Lotts, Lisa. “Homemade Vegetable Broth from Scraps.” Garlic & Zest, 30 March 2023, garlicandzest.com/scraps-vegetable-broth/#recipe. Tania, Lau-Fong. “Hearty Dutch Oven Beef Stew.” Cooking For My Soul, 6 January 2020, cookingformysoul.com/hearty-dutch-oven-beef-stew/#recipe. Quick Subject/Concept links to the Discover Online Library catalog:Heart, Diseases, Diet therapy, Recipes.Stocks (Cooking)Also try searching combinations of keywords:Soups, Stews, Cook Soups, Cook ...

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The broken noodles and pork 'meatballs' made a fine lunch but they couldn't be called dumplings. After a quick trip back to the drawing board, a.k.a. lunch, I lined a small vegetable steamer with parchment paper and set it in a pot with a small amount of water. The remaining dumplings were successfully steamed, three at a time. Out of curiosity, two of the steamed dumplings were then fried in a pan like I occasionally do with pierogis, not bad, but also not necessary. In conclusion, we liked the combined pork recipes with sautéed scallions the best and will try dumplings in a bamboo steamer basket in the near future. Tangentially, did you ever notice that almost every culture has some kind of dumpling? Title of cookbook: Beyond Borscht: Old World Recipes from Ukraine and Eastern Europe. Author of Recipe: Tatyana Nesteruk What prompted you to check out this cookbook?My significant other’s Ukrainian relatives came to visit and cooked for us all week. In addition to some serious meals prepared over an open fire, they taught me how to make a couple of Ukrainian dishes including, although indirectly, pelmeni. Pelmeni are Russian dumplings with a meat filling wrapped in thin, unleavened dough, boiled and, in our case, served with sour cream (optional), vinegar and black pepper. Apparently, they're popular across Eastern Europe. Everyone helped make the pelmeni from scratch while I was at work. Later that day I was told how to season the meat before we broke for another amazing dinner, but forgot to ask how to prepare the dough before our guests left. Beyond Borscht had a recipe to reference ingredients and measurement and then verify them with the relatives remotely. …Maybe next time they visit we’ll have Varenyky. What did you like about this recipe?These little dumplings are so cute, surprisingly filling and I loved that everyone helped make them. What didn't you like about this cookbook/recipe?Here I'll apply what I learned from making Chinese Dumplings. The process of wrapping dumplings is time consuming, and can be challenging to use the same amount of filling in every skin. Our freezer also had to be drastically rearranged to fit multiple cookie sheets of pelmeni before it could be consolidated and stored in a freezer bag (dumplings require patience!). Favorite recipes (that you tried from the cookbook/website):Pork Pelmeni (pg. 42-44) Did you alter the recipe or make any substitutions?Well, technically, I haven’t made my own pelmeni yet so I can honestly say no, I didn’t alter the recipe but I did omit serving it with sour cream. Would you recommend this recipe?Yes! Working with your hands improves dexterity. Pork and Chive Dumpling IngredientsWe'll skip past the boiled mishap to the parchment lined steamer basket.Left: My First Steamed/Fried Dumplings with Pork, Chive and Sautéed Scallions,Right: Boiled Noodles with Pork and Chive ‘Meatballs’Pelmeni from scratch.Ready to freeze.Enjoy[ed]!References:Books – Beyond Borscht: Old World Recipes from Ukraine and Eastern Europe / Tatyana Nesteruk. Mamushka: A Cookbook / Olia Hercules. (E-resource) Websites - Kravchuk, Natasha. “Russian Pelmeni Recipe + New Dough!” Natasha's Kitchen, 8 April 2018, natashaskitchen.com/russian-pelmeni-recipe-new-dough-recipe/. Leung, Judy. “Pork and Chive Dumplings.” The Woks of Life, 5 January 2024, thewoksoflife.com/pork-chive-dumplings/. “10 Ways To Fold Dumplings.” YouTube, Eat Mila, youtube.com/shorts/2MB6zHe3Z_E?si=44ugAfgoJclUwW62. Accessed 19 Aug. 2025. - (00:57 minute video.) Quick Subject/Concept links to the Discover Online Library catalog (organized alphabetically, by subject):Cooking, Chinese.Cooking. Europe, Eastern.Cooking, Ukrainian....

Griddle Me This

Griddle Me This(This photo speaks for itself.)July 18, 2025.by Bridget O'DonnellMy significant other appreciates the experimental aspect of PPLD’s What’s Cooking Blog. This 4th of July we had a guest over and decided beforehand to grill some of the more traditional holiday fare, which provided the perfect opportunity to experiment with a cast iron griddle. The short history: years ago we replaced our gas grill with a smart grill. Cool, but some of the limitations make me think it was a beta model ahead of its production line. For example, a gas grill allows you to independently lower/raise the heat on either side of the grill. Our smart grill only allows us to light one side at a time. Well past the warranty, we hoped a preheated cast iron griddle might distribute heat more evenly or, at the very least create indirect/low heat on the side of the grill that wasn’t lit. Meathead: The Science of Great Barbecue and Grilling discusses the cast iron griddle beginning on page 152, but you'll have to flip through the book to find recipes; there isn't a chapter devoted to cast iron griddling. We were eager to use the new hardware. The griddle was oiled a little more than necessary and the grill was lit. Burgers dressed with two kinds of cheese and hotdogs were done first quickly followed by corn on the cobb grilled in the husk. Everything was perfectly cooked which was a pleasant surprise since the battery died in the wireless probe I tucked into one of the burgers. Thankfully, hot dogs are easier to gauge for doneness; cook until blistering. For dessert we griddled peaches and pears with vanilla Balsamic vinegar then served them over vanilla ice cream with wild berries. The meal was a huge success! Title of cookbook: Mastering the Art of Chinese Cooking - (Wait, what?…hahah, keep reading.) Author of Recipe: Eileen Yin-Fei Lo What prompted you to check out this cookbook?The day after our efficacious Independence day meal, I had to work at our weekly CSA vegetable distribution. While there Grace L. surprised me with a bag of Chinese chives and a sheet of recipes. Since the griddle was conveniently still out, clean and my partner and I were both off the next day, I made the first recipe listed on the page for breakfast. Lo's cookbook is plugged because it contains a similar recipe. Anyone interested can see how easy it is, no fancy execution is required.What did you like about this recipe?According to Lo, “this is a traditional lunch dish, ideal for serving at a brief noon meal.” As something of an anomaly, the universe allowed us to sleep later than usual, so our breakfast was more like brunch served with coffee and fruit. Eggs make a great meal, some variations take as little as five minutes to prepare and Chinese chives add a big flavor. Experiment further with condiments like ketchup, hot sauce or chutney. What didn't you like about this cookbook/recipe?Not related to the recipe but, we lost part of the first attempt because I poured the bowl of eggs too close to the tapered edge of the griddle. Quick spatulas salvaged some of that scramble but before the second round we removed the shorter grates on top of the grill to work towards the back of the griddle. The eggs were continuously scrambled with two metal spatulas using a technique that reminds me of hibachi without food flying through the air. (*The spilled egg was cleaned off the inside of the grill before the next use to prevent a fire.) This recipe may have been easier to prepare inside but, it was fun to cook and eat outside. Favorite recipes (that you tried from the cookbook/website):Chinese Chives and Eggs (from the sheet of recipes I was given) or, Stir-fried Chives with Scrambled Eggs (pg. 71) Did you alter the recipe or make any substitutions?Two bowls of eggs were prepared. One bowl had milk because that’s how I’ve always made scrambled eggs, the other didn’t, as the recipes instructed. As an unintentional comparison, I accidentally added raw chives to one bowl of eggs before reviewing the instructions. Unconsciously I thought it would save space on the tray used to carry everything outside. Not the end of the world but this resulted in a slightly crunchier texture. Would you recommend this recipe?Yes! Trying new things can lead to a more curious and engaging life. Continuing down the page of recipes, I am tasked with using leftover Chinese chives in dumplings. It’s amazing how difficult it is to find dumpling skins; my coworker helped me acquire these so I didn’t have to make them from scratch. (Thank you!) Happy belated 4th of July! May it lead to many more culinary experiments!! Independence Day dessert: Griddled pears and peaches with vanilla Balsamic vinegar served over vanilla ice cream with wild berriesGrace's Chinese ChivesChinese Chives and Eggs or, Stir-fried Chives with Scrambled EggsEggs with Chinese Chives (guess which one has milk)References:Books – Cool Backyard Grilling: Beyond the Basics for Kids Who Cook / Lisa Wagner. - (Tasty Basic Burgers, pg. 12-13. These burgers are anything but basic. Every now and then I might combine two kinds of ground meat but my burgers are generally seasoned with salt, pepper, Worcestershire sauce and occasionally garlic powder. The sky's the limit!) Mastering the Art of Chinese Cooking / Eileen Yin-Fei Lo. Meathead: The Science of Great Barbecue and Grilling / Meathead Goldwyn. - (cast iron griddle, pg. 152) Weber's Ultimate Grilling: A Step-by-Step Guide to Barbecue Genius / Jamie Purviance. - (griddle, pg. 48) Websites - Overhiser, Sonja. “How to Grill Corn in the Husk.” A Couple Cooks, 30 April. 2025, www.acouplecooks.com/grilling-corn-in-husk/. Rappos, Joanne. “Classic Grilled Cheeseburger.” Olive & Mango, 21 June 1970, www.oliveandmango.com/classic-grilled-cheeseburger/. - (This recipe has a nice chart for internal temperatures.) Quick Subject/Concept links to the Discover Online Library catalog (organized alphabetically, by subject):Barbecuing.Cooking, Chinese.Outdoor cooking....

Griddle Me This

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