EagleTribune.com : Blogs : What’s Cooking

On our way to Peabody’s Sonic Drive-In yesterday, three of us started debating the origin of the eatery, which my other two companions were regulars at. For me, it was the first time trying Sonic, after seeing numerous commercials that had me craving a limeade.

Our teenage companion (who had her own craving for a chili cheese dog) speculated that Sonic was named after the cartoon character Sonic the Hedgehog. No, her father told her, Sonic Drive-Ins had been around long before that, but only recently came to the area.

I thought about it, almost ready to argue that maybe the chain was more modern, (but I still didn’t think it was named after the hedgehog). Then I thought of the carhop  service, a throwback to the 1950s, and agreed it must have started decades ago, though I didn’t know where.

Wherever it was, it wasn’t in New England, we knew. Probably not even the East Coast. In fact, my friend said, the Peabody location was the only one within 100 miles.

I grinned. Nope, I told him, there’s another one. This time he was ready to argue his point, not knowing I had inside information. But thanks to this blog, I won the argument. (By the way, Sonic Drive-In started in 1953 in Oklahoma, according to its website.)

Without much fanfare, Sonic opened a new location April 17 in Wilmington, making it the second in New England. Press from the 2009 opening of the Peabody drive-in indicates as many as 20 locations may open in the Boston area over the next five years.

For now, if you want to enjoy toaster sandwiches and tater tots from the luxury of your own car, the 26 stalls of the Wilmington drive-in at 220 Main St. will be open from 6 a.m to 2 a.m.  If you haven’t yet had the Sonic Drive-In experience, take my advice — the cherry limeade will be good any time of day or night!

Last week was National Pecan Day. I knew in the newsroom it was likely that pecans could mean pecan pie and gooey treats. Not that I don’t love them, but looking for a more substantial food, I found this recipe for Chicken Pecan Fettuccine. This recipe, from cooks.com, is definitely going in my book of meals to make again.

The tricky part of this was trying to find the best way to serve it. I didn’t want to serve it cold to be microwaved, and yet I knew the pasta wouldn’t be happy in the crockpot all evening. It was an experiment as I made the fettuccine al dente, leaving a little room for more cooking. Once I was ready to start heating everything up, I added the chicken to the fettuccine in the slow cooker, then added some chicken broth. Even more inventive, instead of bringing the broth with me, I simply brought a boullion cube and mixed some broth at work. Instead of serving the chicken on top of the fettuccine, I mixed it all together, so the pasta was nicely coated.

All in all, it worked out well. Yes, the pasta dried around the edges of the pot by the end of the night, but that happens with a lot of slow cooker recipes. And, most importantly, it met rave reviews. Just a little sweet, aromatic, and yet satisfying for dinner. 

CHICKEN PECAN FETTUCCINE  

3 tbsp. butter

3 tbsp. flour

1 c. chicken broth (canned broth)

Salt and pepper

1/8 tsp. nutmeg

1 lb. boneless, chicken breasts

1/4 c. chopped pecans

1 pkg. fettuccine

Cut chicken into bite sized pieces and boil until done. Melt butter and add flour to make a paste. Add chicken stock and heat on medium heat until thick. Add salt, pepper, nutmeg, pecans and chicken. Serve over fettuccine. Serves 4.

I’ve been busy updating my blog, but many of my new entries appear under the page links at the top of the page, so its easier to navigate to a subject. Be sure to check them out!

New additions include a review of KFC’s Double Down, comments on a cookbook of yummy ‘Classic Southern Desserts,” and a contest to learn how to make your own mozzarella in New York City!

When I started this blog just over a year ago, I was hoping it would become a tool to interact with the community and other foodies. I’ve found a few loyal followers, but they seem to be friends and family, with a few strangers mixed in. There’s nothing wrong with that, but I’d love to hear more from local readers and food fans worldwide.

With that in mind, I’ve launched two new pages for readers. You’ll see them as tabs on the top of this screen. For “Your recipes” I’m asking you to share any favorite recipe you’ve recently discovered. Or even longtime favorites. I’ll continue to post mine on the main page, but this is a page just for you.

The second page is “On the shelf.” I’ve received several cookbooks from publishers over the last year and I wanted a place to share those with my readers. I also want you to share your favorite cookbooks, the ones you just can’t live without.

To contribute to either page, either add a post through the page itself, or send me an e-mail at cstollak@eagletribune.com and I’ll add it. It’s up to you whether you want to publish your name and town.

As I continue to write about what’s cooking in my life, I hope you’ll share what’s cooking in yours!

Cooking continues to garner big-screen attention. I still haven’t seen “Julie & Julia” but there’s good reason to think it is a potential award winner!

From The Associated Press: 

This year’s Academy Awards have a little extra flavor, as two films in which food played a leading role are nominated.

Meryl Streep garnered a record 16th Oscar nomination for her portrayal of Julia Child in “Julie & Julia,” and “Food Inc.” is nominated for Best Documentary.

“Julie & Julia” was a high-profile Hollywood adaptation of Julie Powell’s blog-turned-book of the same title.

Powell’s yearlong adventure cooking each recipe from Child’s culture-changing cookbook “Mastering the Art of French Cooking” is depicted in half the movie, while the other half concentrates on the time Child spent in France learning, living and loving to cook.

For the duration of her screen time, Streep is Julia Child. It verges on eerie. She is so convincing and captivating, I wished the whole film had been about Child. Streep has reeled in a Golden Globe for the portrayal, her seventh from a record 25 nominations for that award.

“Food Inc.” is the polar opposite of “Julie & Julia.”

It focuses on the food industry, raising questions about business practices, health concerns and treatment of animals we raise to eat. Regardless of where you stand on the issues raised, the film’s acclaim is earned. “Food Inc.” has created conversation about something that affects us all, suggesting we not lose touch with our agrarian roots.

“Julie & Julia” is must-see viewing for foodies and anyone who wants to see this country’s greatest screen actor at the height of her game. “Food Inc.” is must-see viewing for anyone who eats.

Here’s hoping both take home golden statuettes.