Oh, mercy! Only one thing put that look on ‘ol Trip Tucker’s face, and that be Dorothy Duder’s home cookin’!

Tasty! We have three little on set stories from Kitchen Goddess Dorth, and we have three flavors to go with ‘em! And you know what? These are the same recipes Dorth has been fueling all of us with all these years. She’s powe’d a lot of backlits, models, and makeups! What a de-light it was to have her fueling the explorations o’ the crew of the starship Enterprise too!

So beam ‘board for the stories, an’ then stay fo’ mess, hear? 

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 Archer’s Apple Crisp Story When it was decided late one evening that the following day’s shoot would contain an end of dinner scene, rather than a mid-dinner scene, I had to find a dessert that agreed with everyone.  Connor was fine with apple crisp, whipped cream and coffee.  I asked Scott if he liked apple crisp, to which he replied “No, I don’t like it.”  As my brain raced for another suggestion, Scott chimed in with “I LOVE it!”  Whew!! The next day,  Scott sat off camera reading his lines, eating his apple crisp, while Connor and Jolene finished their closeup shots.  When we wrapped, Scott and I shared a ride to the parking lot.  “It’s such a shame,” he said.  “You make all this great food, and then all we do is talk!”

Catwalk Pot Roast Course In addition to the catwalk scene, we also shot a mess hall scene on the same day.   I offered to make (the always hungry) Dominick some lunch.  When lunch break was called, DK said “Now?”
“Sure, follow me, it’s ready to go,” I replied.
“I’ve brought along a friend – can Connor get a plate?” asked DK.
“Of course…”
“See, I told you I’d introduce you to my dealer,”  teased DK. “She’s so nice!”
“And a really good cook, too!” smiled Connor.
By the way, Linda Park also got in on the deal.  How could I say no??!!

Reed’s Eggs Benedict Course I made up two “hero” plates of these eggs for the director and producers to approve.  Dominic was waiting for the cameras to roll when he saw me with the plates.  He started rubbing his palms together and making yummy noises.  “That’s going to be heated up, isn’t it?”  “Yes, of course,” I replied.  He was almost jumping up and down!  Before we started shooting, I delivered a full (hot!) plate to his trailer.  “Beautiful eggs, darling, beautiful!” he exclaimed.  As we finished shooting, Scott thanked me, smiled and mock-pouted like a little kid, “I’d like to actually eat this next time – it’s one of my favorites, you know!”  I ended up teaching a stand-in how to poach eggs and passed my hollandaise secret (thank you, Aunt Penny) on to fellow foodie Billy Peets.

 

From the Galley of the Starship Enterprise

Archer’s Apple Crisp – The Recipe

 

4 large Granny Smith apples
1½  teaspoons ground cinnamon
2 tablespoons apple cider
1 cup plus 2 tablespoons loosely packed brown sugar*
1 cup old fashioned oats
½ cup unbleached flour
1/3 cup melted butter*
whipped cream for garnish*

 

Preheat oven to 350 degrees.

 

Peel, core, quarter and slice apples.  In a large mixing bowl, combine apple slices with ½ teaspoon cinnamon, apple cider and 2 tablespoons brown sugar.  Toss to coat evenly.  Fill 10” round deep dish pie plate with apple mixture.

 

In a separate bowl, combine remaining cinnamon, remaining brown sugar, oats and flour.  Stir to combine.  Pour in melted butter and stir until completely blended.  Spread oat mixture evenly over apple mixture.  Bake in center of oven for 25-30 minutes, until apples are bubbly and topping is golden brown.  Serve warm with whipped cream or ice cream.   Makes 6 servings.

 

*For sugar and dairy free crisp, substitute Honeysweet, Margarine and Cool Whip for sugar, butter and whipped cream.

 

 

From the Galley of the Starship Enterprise

Catwalk Pot Roast – The Recipe

 

4 pound pot roast
vegetable oil
flour
salt and pepper to taste
1 large onion, peeled and chopped
3 large celery stalks, diced
3 garlic cloves, peeled and minced
8 cups warm water
2 tablespoons Worcestershire sauce
2 tablespoons granulated beef bouillon
fines herbes to taste
1 large bay leaf
4 large carrots, peeled and quartered
4 medium potatoes, peeled and quartered
2 tablespoons butter
2 tablespoons flour

 

In a large, heavy soup pot, heat vegetable oil.  Sprinkle meat with flour, salt and pepper.  Brown meat in hot oil and remove from pot.  Add onion, celery and garlic to hot oil and brown, stirring constantly, for
Catwalk Pot Roast, continued

 

about 3 minutes.  Return meat to pot, add water, bouillon, Worcestershire, fines herbes and bay leaf.  Stir to combine.  Bring pot to the boil, then reduce to simmer.  Cover and cook 2 hours, turning meat every hour.  Add potatoes and carrots, cover and continue cooking for one more hour.

 

Remove meat and vegetables from pot.  Remove bay leaf.  Reserve 2 cups of liquid for gravy; save remainder of liquid for future use.

 

For gravy, make a roux using remaining butter and flour.  Whisk in reserved liquid and cook until smooth and thick, about two minutes.  Serve with meat and potatoes.  Makes 4-6 servings.

From the Galley of the Starship Enterprise

Reed’s Eggs Benedict – The Recipe

 

1 teaspoon white vinegar
4 eggs
2 English muffins, split, toasted and buttered
4 slices Canadian bacon, warmed
1 6 ounce can prepared Hollandaise sauce
parsley for garnish
paprika for garnish

 

Sauce:
Gently warm sauce in microwave or a one quart saucepan.  Keep warm.

 

Eggs:
In a three quart saucepan, bring 5 cups of water to the boil.  Add vinegar. Crack eggs into a shallow bowl and slide eggs into boiling water.  After about four minutes, when whites are set but yolks are still runny, carefully remove eggs with a slotted spoon and drain on paper towels.

 

Place two muffin halves on each warmed breakfast plate.  Top each half with a slice of bacon and a poached egg.  Top with warm Hollandaise and garnish with paprika and parsley. 

 

Serves two.

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Have an Enterprise captain’s table party some weekend. Have a question? Ask the Goddess! She’ll put you on course!