By Frank E. Vaerewijck,The Firehouse Foodie
Tradition is defined by Merriam-Webster as:
- An inherited, established, or customary pattern of thought, action, or behavior (as a religious practice or a social custom).
- A belief or story or a body of beliefs or stories relating to the past that are commonly accepted as historical though not verifiable
- The handing down of information, beliefs, and customs by word of mouth or by example from one generation to another without written instruction.
- Cultural continuity in social attitudes, customs, and institutions.
- Characteristic manner, method, or style <in the best liberal tradition>.
The fire service is steeped in tradition, such as with cooking. Why are fire trucks red? Why do we use the Maltese Cross and the Star of Life as our symbols? Why are Dalmatians synonymous with the fire service? Why are Shamrocks associated with truck companies and so many other questions? To know the answers to these questions is to be learned in our trade, to have studied our traditions, and to know where we came from.
Cooking is the same way, believe it or not. Cooking is a way to connect with family, learn from our elders, and gain knowledge from our heritage and the heritage of others. Making pasta from scratch is a time-honored tradition passed down from generation to generation, like making that perfect fried chicken. Study the traditions of things that make you happy, learn the whys and what-fors. Answer the questions that arise, and practice those traditions that have been handed down from generation to generation, for American expatriate writer Henry James once said, “It takes an endless amount of history to make even a little tradition.”
This month’s recipe has been passed down from generation to generation. My best friend John’s grandmother, “Pippi” (Betty Ridgewell Wahab) made a breakfast treat that is still cherished to this day–a recipe passed down to John’s mother, then him and his sister, and as tradition calls they will pass it down to their kids, who, they hope, will carry it to theirs.
Tradition…now “That’s Bringing the Firehouse Home!”
Pippi’s Eggs
Ingredients:
12 oz Creamed Chipped Beef (in the jar if you can find it, if the
measurement is not right on just try and keep it close, you will see why)
16 grade A large eggs
1 pound sliced portabella mushrooms
1 cluster green spring onions
8 oz package shredded cheddar cheese
½ pint heavy cream
½ stick butter
Salt and pepper
Parsley sprigs
Directions:
- Slice whole onion to about two inches to the top in a skillet.
- Saute mushrooms and sliced green onions in butter.
- Whip eggs with electric mixer and approximately 1 teaspoon salt and pepper.
- In a big skillet scramble eggs only slightly, leave runny.
- Layer half the eggs into an 11 x 14 glass baking dish, greased with butter. Next layer in half the mushrooms and onions, half the chipped beef, half the cheese, pour in half the cream, repeat layer with other half of ingredients.
- Bake at 275ºF for 1 hour; slow cooking is the key. Pippi always said, “No hotter than that.” You want it to slow cook the flavors together.
- Top with parsley for color after baking and serve the dish like lasagna.
This no-fail recipe is great to make the night before and let sit in the fridge overnight. John’s mom Jane says the great thing about tradition is to add whatever tickles your fancy and start your own tradition, because that’s what it’s all about. Thanks, Mama Jane. Enjoy!
Frank Vaerewyck has had a passion for the fire service that has spanned 20 years. He has been a volunteer and career firefighter and is currently a firefighter/EMT with the Manassas (VA) Volunteer Fire Company. He has passed on his passion for the fire service through instruction and mentorship. That same passion he has for the fire service is shared with his love of food. In 2006, Vaerewyck won an Iron Chef-style competition sponsored by a radio station in Richmond, Virginia. That is where he also furthered his education by attending a Culinary Arts Program. As the Firehouse Foodie, he has been compiling recipes to be included in a cookbook that will give others the opportunity to see their hometown heroes not just as firefighters, but as the firehouse chefs they truly are.
