Welcome to Dr. Frederick Douglass Opie's personal website

AB, 101 Fast Food Head Shot.2jpg.jpg

A Culinary Prenuptial Agreement

Mango Brown Betty
I asked my wife Tina Opie to be a guest blogger after her response to my mango brown Betty recipe that I fixed for her over the Thanksgiving Holiday. 

When we were dating, I learned that my husband wanted “a woman who would allow me to cook.”WHAT! Sold brother!  After knowing each other for almost 16 years, I still love it when Fred heads to the kitchen to unwind and invent.  I don’t eat sugar so my husband loves to create dishes that are delicious and healthy for me.   For example I remember the first time he made Mango Betty (a take on Apple Brown Betty) made with oatmeal, mango, raisins, stevia and coconut. I first experienced the dish with my eyes, noticing the mango which was flecked with green (basil I later learned) and looked like it had been grilled.  The golden oatmeal looked both crispy and chewy (just like I like it).  The raisins were plump and swollen.  I spooned a bit into one of my crystal dessert dishes (it’s a small dish that: 1) makes me feel like a queen; and 2), helps with portion control).  Next, I poured some plain goat’s milk yogurt on top (yes, I’m also lactose intolerant).  The first spoonful made me close my eyes and moan.  I am one of those people who has a visceral response to food.  I don’t just eat, I smell, gaze, feel, lick my lips and then enjoy.  The mango was velvety sweet and the slightly acidic goat’s milk yogurt was the perfect complement.  I kept saying, “Fred, this is amazing.  Seriously, this is sooooooo good.” It was the kind of meal that I didn’t want to end.  I’ve heard some people say that eating is simply about nutrition; they’ve clearly never tasted my husband’s Mango Betty. 

Fred’s Mango Brown Betty Recipe

Ingredients
3-4 cups of mangoes (I use defrosted Traders frozen mangoes)
2 cups uncooked oatmeal (I use Whole Food organic oats)
¼ cup of stevia which I buy at Trader Joes (or sugar)
¼ cup of raisins
½ cup of margarine (or butter)
¼ cup of unsweetened coconut flakes
½ teaspoon of salt (I use sea salt)
Approximately ½ teaspoon each of ground cinnamon, cloves, Jamaican spice, ginger, basil
Optional: sliced almonds or pecan pieces

Method
Mix mangoes, coconut, raisins, and some of the spices and sugar and in a microwave safe glass bowl. In a separate mix bowl add the oatmeal, margarine, the remaining of the sugar, salt, and spices and stir well. Then spread the oatmeal mix on top of the mango mixture so that it covers the mango mix (you should have a layer of fruit with a layer of moist oatmeal covering it). Cover the bowl (I use a microwave safe plate) and cook in the microwave for 15 minutes. Then uncover and cook again in microwave for 10 minutes then cover and remove from the microwave and let it cool for 10 minutes; serves 3to 4 people.

Tina Opie's Faculty Bio: http://www.babson.edu/faculty/profiles/Pages/opie-tina.aspx

Carvel on the Hudson

Rivers Through the Lens of Food Part 9