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A Manly Meal

Cheesy title, I know. But it started out as A Meal for My Man which sounded too Tammy Wynette for me. The point is I’m making a Husband pleasing supper tonight.

I’ve been a tad distracted with the start of school and the never-ending-house-renovation project. Though he’d never say so, I know Husband feels neglected by my diverted attention. So the dinner is a peace offering of sorts. A way to thank him for being uber-Hubs and working hard for me and the children. Well, now I just sound like June Cleaver. I think I’ll shut up and cook.

The recipe came to me via Mom’s BFF. Earlier in the summer I offered to take dinner to our good friends whose father was ill. As a rule I never take a meal to a family without testing the recipe first. But this steak sounded so delicious I had to make it right then and there. I’ve made it a half dozen times this summer and it’s worth sharing.


Coffee Steak Rub***

1/2 cup ground coffee (I used a dark roast from Costa Rica)
1/2 cup coarse black pepper
1/4 cup brown sugar
1/4 cup salt

I make this in a baggie and keep it in the fridge. I’ve tried a few variations, but it’s best to keep it simple. I do cut back on the pepper some and I like a sprinkle (no more than a tsp) of cinnamon.

I’ve tried a couple cuts of meat and have been having a lucky streak with rib-eye. Coat the steak liberally with the mix and let the steak sit for a few minutes. The steak will begin to sweat and really absorb these surprising flavors. Toss the steak on the grill and enjoy! I know Husband will.

*** I just made this recipe title up and it’s a little boring. What do you think we should name it??? Send me your suggestions and I’ll pick the best. The winner will get free Costa Rican ground coffee to try out the recipe!

Back In the Saddle Again

It’s um, er, well, uh...it’s been a while. Since Christmas Worthy Potatoes to be exact. Geez that seems like a lifetime ago. Suffice it to say things around The Schell Cafe have been a tad crazed. To avoid the risk of sounding like a country western song gone worse, I’ll spare you the long version and catch you up with a more blog friendly synopsis of the drama.

Pregnant. Five!??! Blessed. Christmas. Wonderful. New Year’s Eve. Flu. 10th Wedding Anniversary @ Four Seasons. Bliss. Miscarriage. Devastated. D&C. Horrible. Husband fishing in Argentina. Whatever. Vasectomy. Pissed. Pack 2/3 of house for storage. Argh. Pack rest of house. Argh. Move. Argh. Land in rent house. Sigh. Demolish house. Disconcerting. Displaced. Chair pre-school book fair. Dumb. Celebrate littlest middlest’s fifth birthday. Joy. Welcome baby girl niece. Divine. Start 12 week fitness boot-camp. Crazy. Acknowledge 40th birthday is in less than 6 months. Hmmm....

Now, aren’t you glad you wandered back into the Schell Cafe?!?! Not bad for the first six weeks of 2008, huh? The good news is while I was jogging this morning I decided it was time to dust off the old blog. Given that I know where the computer is again I really have no excuse. OK. So I didn’t really lose the computer, but the printer is still AWOL.

There are two clues in the first three paragraphs that might pique your interest and perhaps give you some insight into some changes that may or may not take place here at The Schell Cafe. The first is the admission that I’ve started a 12 week fitness boot-camp. The other? Come on. For those of you who know me certainly the ‘while I was jogging...’ comment slowed you down. WTF? I’m not a jogger I’m a foodie blogger, right???

Apparently now I’m going to have to be both. In all the madness and hormonal tsunami of the last few weeks I came to the conclusion that if I wasn’t going to have a baby for my 40th birthday I wanted to look hot as shit. (Forgive the language Mom). Nothing like extremes, huh? Saying good-bye to my child bearing years is a tough one for me and so I decided I could either look frumpy and almost pregnant on my 40th birthday OR I could look smokin’ hot and have people marvel at the fact that I’m 40 with FOUR children. A nice fantasy, huh?

Because Husband is the wonderful man that he is (despite the vasectomy) he agreed to give me my 40th birthday present early. A 12 week boot-camp with David King Fitness. I’m a couple weeks into the program and I have to say it’s beyond life changing. You’ll be hearing more about it over the next 10 weeksor so, but essentially it’s a nutrition and workout program designed to duh, make you look and feel better. I have a long way to go, but I’m excited and filled with hope about the me I might be when I turn 40!

Enough dribble for today. Now you are all caught up. Stay tuned for healthy recipes -- YES! I’m still cooking, and fun around the Schell Cafe.

Christmas Worthy Potatoes

Cooking is as much about intuition as it is skill. You can master all kinds of techniques, sauces, chopping and such, but at the end of the day you need keen senses to guide you. To me cooking is an art not a science. I’m sure Alton Brown (who I adore) would argue with me as well as any purists out there. But, I am not a chef. I am merely a housewife running a 24 hour cafe for six regulars and a few occasional guests.

As such, I am learning to trust my instincts. Timing is a big one. Is the salmon finished? What about the pork? I know I could use my meat thermometer, but I’m getting quite good at turning out well timed products. Pairing the right foods requires good intuition as well as a honed palate. I don’t profess to have this ability but it’s certainly fun trying to make a symphony out of dinner. Just enough heavy, light, soft, and bold to make the whole experience a delight to the senses.

What I’m really trying to say is that I made Christmas worthy potatoes tonight. And the individual parts of my Christmas symphony feast are beginning to come together. I’m not aiming for Handel’s Hallelujah Chorus or anything....my ability is more in alignment with the kindergarten school rendition of Jingle Bells. But I am on the right track nonetheless.

My instincts told me last night that the Boursin Potatoes were wonderful, but perhaps not worthy of a once a year meal. While a definite crowd pleaser with my children, the mild flavor of the boursin just didn’t hold up to the strong presence of the beef tenderloin. But tonight’s potatoes my friends were out.stand.ing.

I wish I could attribute these potatoes to the genius who created them. The recipe comes from The Dallas Dish which is the latest cookbook offering from the Dallas Junior League. However this modern cookbook has updated itself so completely that names of the women no longer grace the pages of the recipes they’ve submitted. Isn’t half the fun of reading Jr. League cookbooks looking at who’s best friend’s mother’s aunt makes beef stroganoff?

Since I can’t properly credit Mrs. W.R.U. Soinso IV for these potatoes I will simply encourage you to buy the Dallas Dish Cookbook. It’s wonderful and tastes like home.

Twice-Baked Blue Cheese Sweet Potatoes

4 sweet potatoes
1/4 c butter, softened
1/4 c sour cream
1/2 c crumbled blue cheese
Jalapeno Maple Cream

Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and bake for 45 minutes or until tender. Cut the sweet potatoes lengthwise into halves and scoop out the pulp. Reduce oven temperature to 350.

Boursin Potatoes

It’s freezing in the heart of Texas! Or at least hovering around 50 degrees, which is practically freezing since we had the air conditioner running this time yesterday. It feels a lot more like Christmas with a shiver in the air. And that makes my kitchen seem down right cozy. Perfect weather to start testing recipes for Christmas.

Tonight I made a simple potato dish. It’s so easy that it doesn’t seem worthy for the special Christmas meal. But, who am I kidding!??! I’m all about simplicity this year. We are hosting family (12 adults and 6 children) for lunch on Christmas Day. The morning will obviously be a buzz of activity and I want to enjoy the moment with Husband and the children without worrying about orchestrating a complicated meal. I’m going to serve grilled beef tenderloin as the main course. Husband is the best grill master in the world so he’ll be in charge of the meat which will free me up considerably. A lesson I learned the hard way two years ago when I decided we’d have a Creole Christmas. I cooked for two solid days. I made the best damned gumbo any non-cajun ever made, but it was certainly a labor of love.

After dinner this evening, Sister One was clearing her plate and she said, “Mommy those were the best potatoes I’ve ever had. Can I have them in my lunch tomorrow? And can you make that dinner again every night? I really liked everything on my plate!’

That’s my girl. What’s not to love about beef tenderloin and boursin potatoes? Just don’t give away the secret that these gems are delicious and sinfully simple to make.

Boursin Potatoes

3 lbs red potatoes, unpeeled
2 C heavy cream
5 oz boursin cheese

Combine cheese and cream in a saucepan and cook until blended, stirring frequently. Thinly slice the potatoes.

Layer the potatoes and cheese mixture alternately in a shallow baking dish until all the ingredients are used, ending with the cheese mixture.

Bake 35 - 45 minutes or until light brown and bubbly.

Deck The Halls

My house looks like a Christmas explosion!  We made our annual pilgrimage to Elgin last weekend to chop down the chosen pine.  The tree is wonderfully lopsided and the smell of earthy, crispy pine tickles my nose and tells me Christmas is here.   The children won and we put colored lights on the tree this year.  I prefer the glisten of all white lights, but I completely understand the thrill of squinting your eyes until all the colors blend together.  It's about the children, right?!??!

The Christmas cars are ready, I've addressed most of the envelopes which are scattered across my desk.  In addition to hundreds of red envelopes there are about 50 recipe cards and cook books cluttering my space.  I'm planning lunch for Christmas Day and will begin testing a few promising recipes this week. 

Mia took the older girls and I to the tEddy Bear Tea at the four Seasons today.  It was wonderful and a perfect break away from all the madness in the house.  Brother has been sick, Husband's back is still bummed and it was nice to be pampered as only the Four Seasons can pamper for a couple hours.

Since I'll be spending much of my cooking time this week testing new recipes, I stuck with a tried and true favorite for tonight's supper.  I make this salmon quite often as it's one of Husband's favorites and two out of three eating-aged children like it as well.

Tonight I'll serve the salmon with brown rice and broccoli -- a simple way to begin what will prayerfully be a healthy and festive week.

Ginger Maple Syrup Glazed Salmon

1/2 c orange juice

1/4 c soy sauce

2 T minced fresh ginger

2 T maple syrup

1 tsp toasted sesame oil

Mix all ingredients in a small sauce pan and bring to a boil.  Reduce heat and simmer for 5 minutes.  Remove from heat and cool to room temp.

Place salmon fillets in a baggie and pour sauce to cover reserving 1/2 of the mixture. Refrigerate for at least 2 hours.  

Grill, bake or broil marinated salmon.  Serve with rice and broccoli spooning remaining glaze over cooked salmon and rice.

Chicken Pasta Something or Other

Every once in a while I make something that everyone at The Schell Cafe really likes.  I don't mean the meals that are tolerated with rolled eyes or the obligatory 'thank you bite'.  I mean a meal that produces a clamor for seconds! I can always count on my homemade guacamole and chicken quesadillas to please the crowd.  Spaghetti, meat-loaf and grilled panini sandwiches are appreciated too.

But my most frequently used fall back meal doesn't even have a name.  Or a recipe.  One night I just tossed everything together and miraculously it worked! So at least twice a month, occasionally more, I make this chicken pasta something or other.

My concoction make a lot of pasta so I serve it for dinner one night and pack it in school lunches for at least two days.  No one complains and I have more time to think about all the other dishes I would rather cook.  You know, the meals everyone rolls their eyes at!

Chicken Pasta Something Or Other

1 lb. whole wheat pasta (I like shells or farfalle)

1/2 (mas y menos) package of frozen petit peas

1/3 cup toasted pine nuts (I toss mine for 2 minutes over medium heat)

Fresh spinach (as much as I have) chopped

Roasted chicken (store bought rotisserie or left over roasted)

1 cup parmesan cheese, finely grated

evoo to toss the hot pasta

s&p

There is no magic to the amounts I use with these ingredients.  I always have these items on hand so depending on how much is in the fridge is what goes in the pot!

P.S. I jinxed myself when I prematurely suggested that everyone in the family likes this meal.  The children like it.  Husband, not so much apparently.  Tant pis for me, huh?!?

New Blog Address

Thanks for reading! You can find the Schell Cafe at a new site at www.theschellcafe.com

Come find me there!

Heavenly Hash

So the past seven days are really a blur. The details of our week are vague; however I am pretty sure I have not made a meal since last Sunday. A funny concept since I spent the entire week entertaining. Note to self: cooking and entertaining are not mutually exclusive!

Suffice it to say, between hosting Easter parties, our church Wednesday night supper, and shuttling children with overloaded dance cards, I spent the week wired on grande-non-fat-one-Splenda-lattes.

Thank goodness I had the weekend at my mother-in-law’s to come down off my adrenaline buzz. I caught up on several FoodTV and HGTV shows, watched Gidget and It Runs in the Family, and finished needle pointing one of the elephants on my son’s Noah’s Ark stocking. I didn’t cook, wash, clean or even make my bed! And, it was delicious.

Our Easter feast was traditional with expected favorites including spiral glazed ham, potato salad and baked beans. Perhaps the unsung hero of the day was the Heavenly Hash. I remember a variation of the dish my grandmother added to holiday meals, so today’s rendition struck my tongue as one part nostalgic and two parts unfamiliar. In my wildest dreams I could have never come up with this concoction of marshmallows, cherry pie filling, pineapples and Cool Whip. Yet the sugary-sweet pink cloud stole the show. When asked what the best part of the meal was the girls responded without hesitation, ‘the pink stuff’.

In my opinion Heavenly Hash gets a bad rap. Yes it’s sinful, but thankfully it’s not addictive. In fact, Heavenly Hash is one of those dishes you are embarrassed to admit you actually really like. But, it’s so damned good eventually you just give up and dive in head first.

Don’t get me wrong, Heavenly Hash definitely has its place. The pseudo fruit salad dessert wannabe isn’t fit for every affair. It won’t grace the occasional table and might only make a cameo if requested by really insistent children. Or will it?!??!

As I was driving my snoozing family back home down I-35, I resisted the temptation to plan this week’s meals. The weekend’s not over yet! Besides I’m still noshing on chocolate eggs, jelly beans and secretly dreaming of Heavenly Hash.

Heavenly Hash
1(14 ounce) can sweetened condensed milk

1 (16 1/2 ounce) can cherry pie filling

1 cup miniature marshmallows

1 cup shredded coconut

1 cup chopped pecans

1 cup pineapple chunks

1 large container Cool Whip, thawed

Mix all ingredients together. Refrigerate overnight.

Sunday Supper

After church the boys took off fishing while the girls and I stayed closer to home and played outside, worked on art projects and whiled-away the hours. I even got in a sacred hour of needlepoint. My goal is to finish the children’s Christmas stockings while they are still young enough to believe in Santa!

I must confess the day seemed like something out of a Laura Ingalls Wilder book. You know the scene; women folk sit around the hearth darning while the men venture into the wild to hunt and gather dinner. Only in this modern version, Ma and the girls were snuggled in front of a Sony watching Disney Channel movies while Pa and the Boy trotted up the road in an SUV to shoot pellet guns and to see if the bass were biting.

Under the influence of my bucolic daydream, I busied myself in the kitchen in eager anticipation of my boys return from the wilderness, er ranch. We gathered around the table tonight tired from a weekend well spent. I served a whole roasted chicken, fresh white corn on the cob, roasted in their husks drizzled with butter and salt, stewed okra & tomatoes and cornbread baked in my cast iron skillet. The children love corn on the cob and we use these nostalgic ear holders I used as a kid. The novelty that these yellow plastic corncobs were mine when I was a little girl never ceases to get a rise out of them.

My reverie of a little house on the prairie must have really gone to my head because somewhere between church, needlepoint, playing with the girls and husking corn, I baked up a sinful (for a Sunday anyway) apple-pecan cake. Spiked with allspice, cinnamon and, in my opinion a generous whop of Jack Daniels, the spongy cake was met with sheer delight by all of us. No doubt the babies will slumber well.

Tomorrow’s reality will hit hard. Travel schedules, preparations for the holiday weekend and a host of obligations will swoop in like a heavy rain in a mere few hours. The simple nature of this weekend will soon be gone but not forgotten. After all, we will always have Sunday supper.

Mussels for Muscles

Its spring in Austin and today was one of those chamber-of-commerce type days that defines why we live in our town. The morning air was crisp and without a cloud in the sky the sun warmed us to what we affectionately call California weather. A 75 – 55 split.

We headed out with the girls to Town Lake for a quick jaunt on the hike and bike trail. We could talk of nothing else except how perfect spring is in Austin. After meeting our daily fitness requirement, we immediately treated ourselves to a trip through Whole Foods. Mussels were calling our name and we gathered up a pound or two, some shallots, garlic, fresh bread and salad fixin’s.

Husband and I spent the rest of the day in the yard, clearing, cleaning and planning. Working all day in the earth fresh with the smell of dirt, mulch, flora and fauna our appetites were whetted for a taste of the sea. Gratefully, mussels are quick and easy.

To make a steaming pot of mussels I first sautéed two shallots and two cloves of garlic in a bit of EVOO. When the shallots were soft, I added two cups of good white wine and let the mixture come to a boil. Gently I dropped in the mussels and covered over medium heat for about 6 minutes. When the mussels were done, I removed them to a big white bowl and quickly whisked in two tablespoons of butter to the simmering sauce. I topped it off with salt, pepper and a little chopped tarragon. The presentation of mussels is always so glam. I love a dish that looks and tastes so good, but really requires minimal effort. Paired with a simple mixed baby greens salad and yummy ciabatta bread for mopping up the delicious wine sauce, the mussels were just what our tired muscles needed.

Just Like Martha Used To Make....

I’ve read my new prized possession Classical Southern Cooking cover-to-cover. I confess, I’ve read it three times. Damon Lee Fowler’s anthology of southern cooking is as much of a lesson in early American history as it is a cookbook. Fowler brings to life the earliest recipes from the South which are steeped with the flavors of their rich European and African heritage.

Tonight I felt honored as I joined the ranks of women throughout the South by cooking a meal passed down through countless generations.

Trout Steaks with Wine and Rosemary is a recipe from Martha Custis Washington. It first appears in writing around 1749 when she was still married to her first husband Daniel Custis. However, Fowler notes that the recipe, which originated in England, was probably much older than the mid-seventeenth century manuscripts from which it can be traced. You can imagine my trepidation as I embarked upon cooking a 300 + year old recipe that traveled from England with the first settlers to America and was made popular by Martha Washington. I dove in head first and savored every moment of my humble attempt to ‘make dinner’.

No pressure, really.


Trout Steaks with Wine and Rosemary
Serves 4

4 trout steaks, cut 1 inch thick
Dry white wine
4 T butter
2 sprigs rosemary, plus additional for garnish
2 thin quarter-sized slices fresh ginger
Lemon juice to taste (optional)
1 lemon cut lengthwise into 8 wedges
Parsley sprigs for garnish

Place the steaks in a deep, lidded skillet that will just hold them in one close-fitting layer. Pour in enough wine to completely cover them. Take out the steaks and set them aside on a plate.

Add 3 T butter, the rosemary, and the ginger slices to the wine. Turn on the heat to med-high, bring the wine to a good boil for 3-4 minutes to mingle the aromatics with the wine, but not long enough for any to evaporate.

Add the fish, reduce the heat, simmer and cover the pan. Simmer until the steaks are cooked through, about 4 minutes. Remove the steaks to a heated serving plate.

Turn up the heat and reduce the liquid to a nice glaze, about ½ cup. Remove and discard the ginger and rosemary. Freshen the sauce with lemon juice if desired and swirl in the remaining tablespoon of butter. Pour the sauce over the fish, garnish with lemons, rosemary and parsley.

Okra & Tomatoes
Serves 4

4 or 5 fresh tomatoes, scalded, peeled and seeded and coarsely chopped
Or 2 cups canned Italian plum tomatoes, with juices
2 cups sliced tender okra pods
¼ C chopped yellow onion
2 T butter
S & P to taste

Put the tomatoes and their juices, okra onions and butter in a deep stewing pan and turn on the heat to med-high. Bring to a boil, stirring occasionally to prevent ticking and scorching, then reduce the heat to a slow simmer.

Season with a healthy pinch on salt and a few liberal grindings of black pepper. Stir well and let the mixture simmer, uncovered until thick, about an hour. Check the pot and stir it occasionally to be sure that the vegetables have not become too dry. Just before serving taste and correct the seasonings.

Soul Food

We served up a different kind of nourishment in the kitchen today. The sustenance didn’t come from any of the five food groups, but from each of the senses. My children have grown fond of a phenomenal folk musician named Eric Bibb. Earlier this week I happened upon a new CD and we’ve been singing along to Judge Not Your Brother for a couple of days now. The song sings a parable about a street confrontation with a panhandler. The children recognized the story was about one of the men who live under the bridge near our church we pass several times a week. Why these men are begging for money is often the subject of discussion. As is why I sometimes give money and sometimes do not. Although not completely foreign, the subject matter in Bibb’s profound lyrics still needed explanation to my children of 6, 4 and 3 years.

The questions the children were asking were tough for me to explain, so this afternoon we used crayons, markers, and paint to express what the song meant to us.

Judge Not Your Brother (lyrics by Eric Bibb)

Passed a young man on the street dressed in rags couldn’t have been more than 25
Lying on the sidewalk in a sleeping bag and a sign that read:
Your kindness keeps me alive
I remember I stopped and turned around couldn’t hold my tongue saying something about that sign bothers me
So I asked him, “Why’s a guy like you healthy, white and young living off working folk’s charity?” He said,

Judge not your brother
Walk a mile in his shoes
You see he’s doing the best that he can do
Like me and you

My mouth fell open wide shocked by the truth
The look in his eyes was wise and sad
He said, “Brother, I was born a rich man’s son, but I gave it all away, every last dollar I ever had”.
He wanted to know how it felt to be humbled by disdain, pity and indignation.
He asked me if I’d read the book Black Like Me. He said it was his inspiration.

Judge not your brother
Walk a mile in his shoes
You see he’s doing the best that he can do
Like me and you

Just when we think we know what’s really going on
Life serves us a surprise
A lesson to learn again and again
‘Cause we’ve all been victimized by prejudice and lies

Judge not your brother
Walk a mile in his shoes
You see he’s doing the best that he can do
Judge not your brother
Walk a mile in his shoes
You see he’s doing the best that he can do
Like me and you.


I started the afternoon project thinking I would teach the children something. From their illustrations, they gleaned a thing or two. But, as always I am humbled by my role as a mother and I realized the lesson Eric Bibb was teaching was for me. I have been judgmental lately and this song struck a chord. It fed my soul, nourished my heart and plated up a hearty reminder that we are all just doing the best that we can do.

Comfort Food

When paired together the words comfort and food conjure up all kinds of possibilities in my culinary imagination. Generally, I think of homey favorites like garlic cheese grits or a warm chicken spaghetti casserole with crunchy garlic toast. Really stick-to-your-ribs kinds of dishes that come from my mother, mother-in-law or lately Paula Deen. We’ve all got our favorite comfort foods. When I am sick I immediately wish for my mother’s Matzo Ball Soup. For birthday breakfasts we always have pigs-in-a-blanket. My nephew turned three this weekend and I have never seen so many pigs-in-a-blanket before in my life. I must have eaten a baker’s dozen myself. After all it was a birthday party and the taste of the flaky biscuits and the salty sausage was expected even before the pigs were in sight. During the first few weeks of one of my pregnancies all I wanted was avocado & tomatoes drizzled with balsamic vinegar. Unfortunately for my waistline, during my last pregnancy my comfort food consisted of PB&J sandwiches and large quantities of milk. Hmmm….

So, when Husband asked me to make him Strawberry Shortcake I looked at him quizzically. This was not something I expected him to request. He went on to explain that Strawberry Shortcake was his father’s favorite dessert. Pawpaw (as our children affectionately called him) died two years ago this month. And husband has been missing him a lot lately. With this in mind, the children and I set out to make Daddy the best Strawberry Shortcake ever. We washed our hands, mixed the dough, kneaded the dough and used an old mason jar to form perfectly shaped biscuits. For afternoon snack the children begged to taste the biscuits hot out of the oven with butter and honey drizzled all over. We sweetened the strawberries and let them rest in their vanilla-sugar bath in the refrigerator.

Dinner was delicious, a healthy and simple affair. Inspired by the cookbook Pace of Provence, I served artichokes for a first course. I found the most beautiful purple baby artichokes at Whole Foods this morning and couldn’t resist. Little Bit ate the most. She quickly mastered the tooth scraping technique and savored the nutty flavor of the purple gems. The main course called for Monkfish. My fishmonger, Brayden, didn’t have Monkfish today and recommended the gorgeous fresh sea scallops instead. Not a cheap substitution, but the scallops delicately wrapped in basil and prosciutto then steamed on a bed of green onions were delicious. With a dollop of Farmer’s Cheese atop each scallop our dinner was perfect.

Finally, after much anticipation the children revealed to their Father the big surprise for dessert. Brimming with excitement they retold the recipe and how each of them participated in a special way to make the shortcake. While we were all indulging in the decadent dessert I briefly imagined Pawpaw at the table with us. Oh how his eyes would have glistened at the sight of his grandchildren measuring, kneading, baking and tasting his ultimate comfort food.

Reflecting on memories and savoring the present joy of today, I’ve added Strawberry Shortcake to my list of Comfort Foods.

Just Because.....

Have you ever been given the most perfect gift for no reason at all??? I was the recipient of such a treasure today.

I was at Mom's house today picking up some platters for a soiree chez moi tomorrow and out of the blue she hands me a package. I ripped into it and tears welled up in my eyes with joy as I pulled out.....

You guessed it! Damon Lee Fowler's Classical Southern Cooking.

Ah! The joy. The surprise. And it's not even my birthday. I'm still skipping around like my children on Christmas morning.

Thank goodness Mom reads my blog. And, that I shamelessly begged for the cookbook a couple of posts ago.

Thank you, Mom. If I ever write a cookbook it'll be for and because of you.

SWEET SURRENDER

For the record I went AWOL on some far fetched attempt to try the Fat Flush Regime. Who was I kidding??? I'm sure it's a great alternative for countless folks attempting to not only lose weight, but more importantly dramatically improve their health. Let's just say I failed. After one week, I felt fine. But after two weeks without caffeine (decaf is taboo too), carbonation, wine, dairy, wheat or any kind of fat other than 2 T of flaxseed oil, I was feeling well...bored. And a little pissy too.

Have no fear. I'm back in the saddle again. And with a vengeance. To celebrate my epiphany tonight I dressed the table with a sensuous fare from my Barefoot Contessa. Subconsciously, I must have been planning this meal for several days. I happened upon a Chefography Show on Lifestyle featuring Ina Garten. I knew most of her success story from reading her cookbooks cover to cover and watching her FoodTV show. But, this show was all I needed to pull my head out of the salt-free sand I've been buried in.

It doesn't get much better than the Parisian inspired meal I made this evening. Allow me to elaborate....

Filet of Beef au Poivre

Herbed New Potatoes

Baby Mixed Greens tossed with blue cheese, sliced roasted almonds and Jamie's Dijon Vinaigrette

Paired with a hearty Cabernet Sauvignon

Simple.
Elegant.
Decadent.
All on a Tuesday night.

No gut(s), no glory. Literally.

COOKBOOKS

So, what is your favorite cookbook? I need to know.

My all-time favorite resource is The Joy of Cooking. There are days when I'm so tired I have actually forgotten how long to hard boil an egg. Or the time I was 1/2 way through an artichoke and I needed to know exactly how to get the heart out in tact I went right to JOC. What does the internal temperature of a medium-well tenderloin register? Consult JOC. But, beyond an amazing reference book, I have seldom (ok never) tried one of the thousands of recipes in my well loved JOC. Please let me know if I am missing something and which recipe(s) you recommend I try immediately.

My latest cookbook craze is over Every Night Italian and Barefoot in Paris. My longtime reader(s) will recall, I was given both of these gems by Husband for Christmas and most of my cooking since the holidays has been inspired from these sources.

Giuliano Hazan is famed Italian cook Marcella Hazan's son. I would so love to be invited to the Hazan's family Christmas dinner. Can you imagine? In Hazan-the-son's newest release, he offers up simple Italian meals with the promise that they can be prepared in 30 minutes or so. His recipes are not designed to be a hurried affair aimed to beat the clock, but because the simple and well paired ingredients are so perfect the preparation is really minimal. And the results delicious.

I love everything about Ina Garten. I'm a sucker for her cookbooks and her Food Network series. I love her mis en place, her table settings, her flowers, even her husband Jeffrey is cute! With her of course. So, it came as no surprise that I would love Barefoot in Paris. When I read and follow her recipes I feel like I am back in Paris learning to cook for the first time. Her recipes remind me of living in the 7 eme chez Mme de la Pereuse and the amazing feasts we used to prepare. Everytime I open the Contessa's cookbook I feel like I am transported to un petit bistro a Paris. See how virtual The Schell Cafe is?

I have about 150 cookbooks. I would have thought more, but I counted twice. So, after almost two months of wearing the pages thin on my newest favorites, it's time to mix it up a bit. Here is my latest cookbook wishlist. Feel free to send me any or all of my objects of desire! And, if you don't actually feel moved to send me a cookbook, please send me your recommendations and reviews! And, don't forget to tell me your favorite cookbook. I'll add it to my list.

SaucyMomma's Cookbook Wish List

Lost Recipes Marion Cunningham
Fannie Farmer Marion Cunningham

Spice Island

Cooking for Mr. Latte Amanda Hesser

The Man Who Ate Everything Jeffrey Steingarten

The Artful Eater Edward Behr

How to Cook Everything Mark Bittman

LuLuÂ’s Provencal Table Richard Onley

Cooking at Home CIA

Classical Southern Cooking Damon Lee Fowler****

The Silver Spoon

**** This cookbook is out of print. PLEASE check your shelves, your mother's or grandmother's. If you have this cookbook I will promise to cook you every meal in it as payment! (Yes, I know I can get it on ebay. But, the last price I saw was over $300. ) Now go call your mother!

The Un-Risotto

Giuliano Hazan's Risotto Finto has been on my list to try for over a month now. I chose tonight simply because I had everything in the pantry. That I had everything on hand was more luck and a generally well-stocked pantry than any kind of super planning on my part. Hazan's meals are simple and keep my family happy so I return again and again to his cookbook for inspiration.

Dubbed the un-risotto, the dish calls for a rice such as Arborio or Carnaroli, but the preparation is not the same as in a traditional risotto recipe.

1/4 c finely chopped yellow onion (I used more!)
3 T butter (I used EVOO)
1 1/2 C risotto rice (I used Carnaroli)
2 1/4 C beef broth
1 yellow bell pepper
4 oz ground pork
1 cup peeled, diced tomatoes (I used a can)
1 cup frozen, tiny peas (thawed)


The Risotto



Put the onion and 1 1/2 T of butter and heat over medium heat until a rich golden color. Add the rice and stir until well coated. Add broth, cover and cook at a steady simmer for 15 minutes.










The Sauce


While the rice is cooking, peel the bell pepper and cut into long thin strips. Put the remaining 1 1/2 T butter and pork in a skillet and heat over medium-high heat until the pork is lightly browned. Add the bell pepper and continue to cook until tender.

Dice the tomato and add to sauce. Add peas. Season and cook for 5 minutes and remove from heat.

Add the pork sauce to the rice, stir well, cover again and cook for 5 more minutes.


The Dinner Bowl



Husband said dinner reminded him of the Italian Pork Chops his mother used to make. Little bit ate the most. She luvfed it!

The yellow peppers stole the show. Their tender sweetness accented by an occasional pea complemented the savory almost nutty flavor of the rice.

Unbelievable? Nah. But, the un-risotto was a tasty and easy fix for a cold Monday night. Try it, you'll like it.

Pinocchio Pie

Husband has been away. He'll be home for a late super tonight, so the hot pepperoni pie will be ready for his arrival. I think I've published the recipe before but here it is:

3/4 c pepperoni, diced
3/4 c muenster cheese, cubed
3/4 c flour
2 eggs
1 c milk

Place ingredients in bowl in the order given. Stir with a slotted spoon until all lumps are out (except cheese and pepperoni). Pour in buttered pie plate and bake at 400 for 30-35 minutes. The last couple of times I made this recipe the children complained that the pepperoni was too spicy. So, I asked my deli man what would make for a savory substitute. He gave me an Italian salami with a hint of fennel, but not so much heat. He told me to remember its name as Pinocchio. So, as I'm apt to do I've renamed the dish Pinocchio Pie. Hopefully the children will enjoy it's name and new and improved milder flavor. And, if anyone lies to me and pretends they like it if they don't...their nose will grow!

One Hot Tamale!

The best part about this amazing tamale is that I didn't make it! Actually, that's not true. I would love to know how to make tamales. But, after a long week, it was very nice to simply steam the tamales, toss a salad and slip into something a bit more comfortable -- my glass of red wine, of course. The beauty of this tamale, however, is actually how it landed on my plate in the first place.

After a long haitus without a housekeeper, Maria and I finally found each other. She is eager to help and I am desperate for it. I have many faults and poor housekeeping graces the top of the list.

Muchos Gracias, Maria!