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Aug 25 / Kevin Piotrowski

Cavalcade of Food – Turkey Skillet Casserole

This is one of those meal-in-one casseroles that you can prepare on top of the stove and then bake off in the oven. You could substitute ground beef for the turkey, and you could add in other vegetables or seasoning – a versatile dish that’s quick and easy!

Turkey Skillet Casserole recipe

Aug 18 / Kevin Piotrowski

Cavalcade of Food – Sour Cream Pound Cake

Inspired by a wonderful lemon pound cake we made a few weeks ago in North Carolina, here’s a moist and flavorful pound cake that features sour cream. We used a butter-nut flavoring, but this basic recipe could be made with almond, vanilla, lemon, coconut, etc. Delicious plain you could also top with a glaze, or serve with fruit and/or ice cream. We topped it with a homemade rhubarb sauce.


Sour Cream Pound Cake recipe

Aug 3 / Kevin Piotrowski

Cavalcade of Food – Hot Brown Sandwich

This wonderfully rich and flavorful open-face sandwich originated at the Brown Hotel in Louisville, KY and remains a favorite of many. It is topped with a Mornay sauce and finished under a broiler. Featuring turkey, bacon and tomatoes, this sandwich delivers a big taste!

Hot Brown recipe

Jul 9 / Kevin Piotrowski

Cavalcade of Food – Making a Pound Cake

A few weeks ago, we took a trip to North Carolina to visit family and friends. While there, I had an opportunity to meet up with Hans, another vintage appliance collector and a great Southern cook. He prepared an incredible lunch for us, and then, using one of his vintage mixers (a 1956 Kenmore), made a wonderful pound cake.

Pound Cake recipe

Jun 23 / Kevin Piotrowski

Cavalcade of Food – Easy Spinach Pie

Here is a no-fuss variation on spinach pie. Unlike the traditional methods that includes phyllo dough and feta cheese, this simplified version still delivers a wonderful spinach taste with the easy of using a regular pastry crust. You can also make this ahead, and it reheats very well.

Easy Spinach Pie recipe

Jun 16 / Kevin Piotrowski

Cavalcade of Food: Rhubarb-Banana Bread

After finding a big stack of ripe bananas on sale for 89ยข at my local market, I knew there was going to be some serious banana bread baking in my future. And since it also happens to be rhubarb season here in Michigan, I decided to add this wonderfully tart spring crop to the sweet banana bread. It’s a great combination!

Rhubarb Banana Bread Recipe

Jun 2 / Kevin Piotrowski

Cavalcade of Food – Annual Vintage Stove Exchange

Some people collect stamps. Others collect teddy bears, shot glasses or posts cards. I collect stoves and refrigerators (among way too many other things).

Like many other people who collect things, the greatest pleasure in collecting isn’t the actual getting, it’s the finding. And along the way of finding these wonderful vintage appliances, I’ve had the incredible opportunity to meet so many interesting and engaging people. Sometimes an old stove comes with a great story about the person who purchased it, or cooked on it for decades. Other times it’s just an outdated fridge taken out of service years ago that’s sitting in a corner of a dirty garage. No matter the situation, at some point in time these enameled and chrome laden boxes helped to provide a person, a family, with the food that sustained them.

Beyond their essential function, these appliances reflect the style and technology of their time. They are beautiful pieces of industrial design, many of them manufactured by divisions of American automobile companies during the boon post-WWII years. One only needs to move a few of these vintage appliances to understand how their construction differs from those being built today! They were built heavy and made to last a long time. Like the cars of the same era, styles changed from year to year. So while they were built to last, many weren’t styled to last. Colors went from white to a rainbow of pastels – petal pink, sea foam green, turquoise, canary yellow to a movement into earth tones and darker colors like harvest gold, avocado green and coppertone. And like the good American consumers we are, many of us kept up with the latest styles and hauled our out of fashion stoves and refrigerators to the basement, garage or cottage.

So, what is the good in having this collection of vintage appliances if I don’t use them? Exactly! Each spring, when we open open the cottage for the summer season, we change out the stove. While it takes a bit of effort, it gives me the chance to put these beautiful old ranges into service and enjoy them. This year, we removed the 1955 Crosley range that had been in the cottage kitchen for the past year and replaced it with a 1953 Kelvinator range. Here’s to another season of great meals on a vintage stove!


May 20 / Kevin Piotrowski

Cavalcade of Food – J.L. Hudson’s Maurice Salad

A staple on the J.L. Hudson’s dining room menu for decades, the Maurice Salad was a favorite of generations of shoppers. Ham, turkey, Swiss cheese and sweet gherkins piled on top of crisp lettuce and topped with a very special dressing made this salad something people still talk about when they remember Hudson’s!

Hudsons Maurice Salad recipe

May 14 / Kevin Piotrowski

Cavalcade of Food – J.L. Hudson’s Canadian Cheese Soup

For generations of Detroiters, the J.L. Hudson’s department store in the heart of downtown was more than an incredible shopping experience, it was a landmark. Whether you went there at Christmas to see Santa, or to buy your first good suit, Hudson’s was as much a part of Detroit as the auto industry.

Among the many recollections people have, are the wonderful things Hudson’s offered in their restaurants. The Canadian Cheese Soup was a longtime favorite on the Hudson’s menu, and making it again took us back to those wonderful days on Hudson’s 13th floor. This is part 1 of 2 in remembering J.L. Hudson’s – in part 2 of 2 we recreate the department store’s famous Maurice salad.

Hudsons Canadian Cheese Soup recipe

May 8 / Kevin Piotrowski

Cavalcade of Food – Hamburger Pie

Hi Everyone! It’s been sometime since Cavalcade of Food has posted to WSU Blogs, but rest assured that we’ve been cookin’ right along! As a matter of fact, we just posted our 153rd episode on our YouTube channel. Unfortunately, time hasn’t allowed me to post episodes across many additional platforms, but I’ve been missing food-talking with my Wayne State family, so I’m going to try to post with more regularity.

This tasty meal-in-one dish hamburger pie recipe has been a long-time comfort food favorite for many of us. Some people refer to this as “Shepard’s Pie,” but in my mind that dish always contains ground lamb. You could use that, of course, but this recipe uses ground chuck and with the high price of beef, this is a great way to stretch the meat budget. If you wanted a lower fat version, you could easily use ground turkey.

For those of you who just want the recipe, here ’tis:

Hamburger Pie recipe