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11/1/07
4/16/06
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.
4/9/06
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.
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.
4/8/06
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.
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.
4/5/06
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.
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.
3/29/06
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.
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.
3/27/06
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.
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.
3/22/06
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.
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.
3/21/06
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....
Simple.
Elegant.
Decadent.
All on a Tuesday night.
No gut(s), no glory. Literally.
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.
2/23/06
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!
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!
2/20/06
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.
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.
2/16/06
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!
2/10/06
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!
MEME
I got tagged for this meme by amamgets over at life its ownself. I'm not really sure what a meme is, except that you are supposed to answer the questions. For those of you who read this, you are supposed to answer the same questions in your own blog. So, here goes....
1.Grab the book nearest to you, turn to page 18, and find line 4: “When the sun had set and darkness had fallen, a smoking firepot with a blazing torch appeared and passed between the pieces.” Genesis 15:17
2. Stretch your left arm out as far as you can and see what you touch: The Spring Boden catalog or my pink ipod.
3.What is the last thing you watched on TV? Grey’s Anatomy
4.Without looking, guess what time it is: 4:10 p.m.
5.Now look at the clock. What is the actual time? 4:32 p.m.
6.With the exception of the computer, what can you hear? Little girls giggling (two seconds ago it was fighting) and a make-believe Darth Vader running through the house.
7.When did you last step outside? What were you doing? Ten minutes ago. I was saying good-bye to the tile guys, hello to a friend picking up her daughter and good-bye to Mia. It’s cold outside.
8.Before you started this survey, what did you look at? My email.
9.What are you wearing? My workout clothes from this morning. Black shorts, long white t-shirt and REI fuzzy vest.
10.Did you dream last night? I don’t think so.
11. When did you last laugh? Earlier this afternoon with DD and her friend at Russell’s Bakery. They were enjoying valentine cupcakes and talking to each other, giggling and telling jokes. I actually belly laughed at one of their jokes.
12. What is on the walls of the room you are in? Hmmm. Lots of bookshelves. All bookshelves except for the window. Books, photographs, objets d’art, stuff that needs to find a home…
13. Seen anything weird lately? Can’t think of anything off the top of my head. How boring is that?
14. What do you think of this quiz? Kinda fun. The verdict is still out for me on meme’s. What is MEME an acronym for anyway?
15. What is the last film you saw? At the theatre? This is embarrassing…either the airport flick with Tom Hanks or the one where he is stranded on the island and talks to a soccer ball. Those are the last two movies I’ve seen in a theatre. Oh, I take that back. I saw Madagascar with the kids.
16. If you became a multi-millionaire overnight, what would you buy? We’d probably give most of it to the church, then to the University of Texas, and then we’d make sure our children’s educations were funded. After that I don’t know...maybe weekly massages for life?!?!?!
17. Tell me something about you that I don't know. I lived in Siberia, sang “Crazy” with a Rastafarian saxophone player in the metro in Paris for money, and took Japanese for a year in college.
18. If you could change one thing about the world, regardless of guilt or politics, what would you do? I wish every child had a home. And, I would adopt as many as I could physically, emotionally and financially take in.
19. Do you like to dance? Not really. If I could look like Ginger and Fred I might think more of it. But, I only look natural hollerin’ “Bullshit!” at the Cotton-Eyed Joe.
20.George Bush: Regardless of what you think of him as President, he actually looks pretty cute in running shorts.
21. Imagine your first child is a girl, what do you call her? Exactly what I named her. If we had a third little girl, I’d want to name her Vivian after my grandmother.
22. Imagine your first child is a boy, what do you call him? Exactly what I named him. If we ever have another, we’d like to name him Boyd for Husband’s family.
23. Would you ever consider living abroad? BTDT. Absolutely! I would love for our family to go somewhere for a year. What an experience of a lifetime…nothing books or lectures can teach you.
24. What do you want God to say to you when you reach the pearly gates? “Well Done My Good and Faithful Servant. Welcome Home.”
25. 4 people who must also do this meme in THEIR journal: anyone who reads this far, consider yourself tagged!
1.Grab the book nearest to you, turn to page 18, and find line 4: “When the sun had set and darkness had fallen, a smoking firepot with a blazing torch appeared and passed between the pieces.” Genesis 15:17
2. Stretch your left arm out as far as you can and see what you touch: The Spring Boden catalog or my pink ipod.
3.What is the last thing you watched on TV? Grey’s Anatomy
4.Without looking, guess what time it is: 4:10 p.m.
5.Now look at the clock. What is the actual time? 4:32 p.m.
6.With the exception of the computer, what can you hear? Little girls giggling (two seconds ago it was fighting) and a make-believe Darth Vader running through the house.
7.When did you last step outside? What were you doing? Ten minutes ago. I was saying good-bye to the tile guys, hello to a friend picking up her daughter and good-bye to Mia. It’s cold outside.
8.Before you started this survey, what did you look at? My email.
9.What are you wearing? My workout clothes from this morning. Black shorts, long white t-shirt and REI fuzzy vest.
10.Did you dream last night? I don’t think so.
11. When did you last laugh? Earlier this afternoon with DD and her friend at Russell’s Bakery. They were enjoying valentine cupcakes and talking to each other, giggling and telling jokes. I actually belly laughed at one of their jokes.
12. What is on the walls of the room you are in? Hmmm. Lots of bookshelves. All bookshelves except for the window. Books, photographs, objets d’art, stuff that needs to find a home…
13. Seen anything weird lately? Can’t think of anything off the top of my head. How boring is that?
14. What do you think of this quiz? Kinda fun. The verdict is still out for me on meme’s. What is MEME an acronym for anyway?
15. What is the last film you saw? At the theatre? This is embarrassing…either the airport flick with Tom Hanks or the one where he is stranded on the island and talks to a soccer ball. Those are the last two movies I’ve seen in a theatre. Oh, I take that back. I saw Madagascar with the kids.
16. If you became a multi-millionaire overnight, what would you buy? We’d probably give most of it to the church, then to the University of Texas, and then we’d make sure our children’s educations were funded. After that I don’t know...maybe weekly massages for life?!?!?!
17. Tell me something about you that I don't know. I lived in Siberia, sang “Crazy” with a Rastafarian saxophone player in the metro in Paris for money, and took Japanese for a year in college.
18. If you could change one thing about the world, regardless of guilt or politics, what would you do? I wish every child had a home. And, I would adopt as many as I could physically, emotionally and financially take in.
19. Do you like to dance? Not really. If I could look like Ginger and Fred I might think more of it. But, I only look natural hollerin’ “Bullshit!” at the Cotton-Eyed Joe.
20.George Bush: Regardless of what you think of him as President, he actually looks pretty cute in running shorts.
21. Imagine your first child is a girl, what do you call her? Exactly what I named her. If we had a third little girl, I’d want to name her Vivian after my grandmother.
22. Imagine your first child is a boy, what do you call him? Exactly what I named him. If we ever have another, we’d like to name him Boyd for Husband’s family.
23. Would you ever consider living abroad? BTDT. Absolutely! I would love for our family to go somewhere for a year. What an experience of a lifetime…nothing books or lectures can teach you.
24. What do you want God to say to you when you reach the pearly gates? “Well Done My Good and Faithful Servant. Welcome Home.”
25. 4 people who must also do this meme in THEIR journal: anyone who reads this far, consider yourself tagged!
2/9/06
Aloha! Tito's Vodka
This week’s menu selection was all over the proverbial recipe map at The Schell Café. We roamed from Hawaii to Rome with a stop at El Arroyo in between.
Tuesday night I made Spicy Eggplant with Chicken from the Honolulu Junior League Cookbook Another Taste of Aloha. This was a welcomed diversion from the Provence and Tuscan inspired meals I’ve fallen into the delicious habit of preparing. The Asian flavors of ginger, soy sauce and rice wine vinegar danced across our palates making us think we were eating lettuce cups at P.F. Chang’s. I served the dish with Forbidden Rice. I remember reading about this beautiful rice in one of my foodie mags. The rice appears black, but cooks a deep eggplant purple. The nutty, flavorful rice was tasty as well as pretty on the plate. (I would have documented this gorgeous pairing, but my previous plea for a new camera has gone unanswered).
Spicy Eggplant with Chicken
1 tsp fresh gingerroot, minced
3 T soy sauce
1 T rice wine vinegar
3 cloves garlic
1 T sugar
2 – 3 fresh red chili peppers, minced with seeds
1 tsp cornstarch
¾ lb eggplant, sliced diagonally ½ inch-thick
¾ lb ground chicken or turkey (I used turkey)
2 T evoo
Chopped fresh cilantro for garnish
Mix the ginger, soy sauce, vinegar, garlic, sugar, chili peppers, and cornstarch. Set aside.
Sauté the eggplant in the oil in a large skillet until the slices are slightly browned. Set aside. Sauté the turkey in the same pan until browned. Return the eggplant to the skillet and add the sauce. Cook until thoroughly heated. Garnish with cilantro. Serves 4.
Hump Day at El Arroyo. ‘Nuf said.
I am taking complete liberty to rename tonight’s dinner. To give credit where credit is due, the Philadelphia Jr. League calls this recipe Zesty Linguine in Rosy Tomato Sauce. For me it’s called Saturday Night Linguine in Tito’s Vodka Sauce. Any recipe that calls for ½ cup of vodka would be better on a Saturday night. It took all the will power I could muster not to sip a chilled glass of Tito’s while I made this sauce. But, the weekend is still 24 hours away. Or maybe I’m coming down with something?
The sauce filled the house with an intoxicating smell of garlic, onions, plum tomatoes and, well, vodka. Smelltheroses came to pick up her son at just the right time and got a spoonful of the sauce. My apologies to her though as she tasted it before the final touch of seasoning and 3 tablespoons of Parmesan Reggiano blessed the sauce. The cheese cut the spice of the crushed red pepper perfectly.
The girls fell asleep before we sat down for dinner, but DS actually liked the linguine. Alert the media. I think he enjoyed twirling the noodles on his spoon and slurping them with great gusto more than he appreciated the taste, but regardless of the reason, he ate. And Husband requested that I make the sauce again soon. I think I will. Saturday night. And I may get a little sauced off the sauce and enjoy my usual vodka on the rocks with three olives.
Saturday Night Linguine with Tito’s Vodka Sauce
2 T evoo
3 T butter
1 small onion, chopped
3 cloves garlic, minced
1 (28-oz) can Italian plum tomatoes
1 T chopped fresh basil
1/8 tsp dried red pepper flakes
½ c vodka *
½ c cream
3 T grated Parmesan Reggiano
12 ounces fresh linguine (I used whole wheat)
Freshly ground black pepper
Chopped parsley for garnish
Combine the olive oil and butter and sauté the onion over low heat for 5 minutes. Add the garlic and sauté another minute or two. Add the tomatoes, basil, red pepper and vodka. Simmer about 15 minutes until the sauce is reduced. Add the cream and simmer until thickened. Add the Parmesan Reggiano and blend well. Cook pasta according to package. Drain and add cooked pasta to sauce. Toss well and garnish with black pepper and parsley. Serves 4.
* For testing purposes only, I used Tito’s Handmade Vodka. On Saturday I plan to test the recipe with Grey Goose. I’ll let you know the results.
Tuesday night I made Spicy Eggplant with Chicken from the Honolulu Junior League Cookbook Another Taste of Aloha. This was a welcomed diversion from the Provence and Tuscan inspired meals I’ve fallen into the delicious habit of preparing. The Asian flavors of ginger, soy sauce and rice wine vinegar danced across our palates making us think we were eating lettuce cups at P.F. Chang’s. I served the dish with Forbidden Rice. I remember reading about this beautiful rice in one of my foodie mags. The rice appears black, but cooks a deep eggplant purple. The nutty, flavorful rice was tasty as well as pretty on the plate. (I would have documented this gorgeous pairing, but my previous plea for a new camera has gone unanswered).
Spicy Eggplant with Chicken
1 tsp fresh gingerroot, minced
3 T soy sauce
1 T rice wine vinegar
3 cloves garlic
1 T sugar
2 – 3 fresh red chili peppers, minced with seeds
1 tsp cornstarch
¾ lb eggplant, sliced diagonally ½ inch-thick
¾ lb ground chicken or turkey (I used turkey)
2 T evoo
Chopped fresh cilantro for garnish
Mix the ginger, soy sauce, vinegar, garlic, sugar, chili peppers, and cornstarch. Set aside.
Sauté the eggplant in the oil in a large skillet until the slices are slightly browned. Set aside. Sauté the turkey in the same pan until browned. Return the eggplant to the skillet and add the sauce. Cook until thoroughly heated. Garnish with cilantro. Serves 4.
Hump Day at El Arroyo. ‘Nuf said.
I am taking complete liberty to rename tonight’s dinner. To give credit where credit is due, the Philadelphia Jr. League calls this recipe Zesty Linguine in Rosy Tomato Sauce. For me it’s called Saturday Night Linguine in Tito’s Vodka Sauce. Any recipe that calls for ½ cup of vodka would be better on a Saturday night. It took all the will power I could muster not to sip a chilled glass of Tito’s while I made this sauce. But, the weekend is still 24 hours away. Or maybe I’m coming down with something?
The sauce filled the house with an intoxicating smell of garlic, onions, plum tomatoes and, well, vodka. Smelltheroses came to pick up her son at just the right time and got a spoonful of the sauce. My apologies to her though as she tasted it before the final touch of seasoning and 3 tablespoons of Parmesan Reggiano blessed the sauce. The cheese cut the spice of the crushed red pepper perfectly.
The girls fell asleep before we sat down for dinner, but DS actually liked the linguine. Alert the media. I think he enjoyed twirling the noodles on his spoon and slurping them with great gusto more than he appreciated the taste, but regardless of the reason, he ate. And Husband requested that I make the sauce again soon. I think I will. Saturday night. And I may get a little sauced off the sauce and enjoy my usual vodka on the rocks with three olives.
Saturday Night Linguine with Tito’s Vodka Sauce
2 T evoo
3 T butter
1 small onion, chopped
3 cloves garlic, minced
1 (28-oz) can Italian plum tomatoes
1 T chopped fresh basil
1/8 tsp dried red pepper flakes
½ c vodka *
½ c cream
3 T grated Parmesan Reggiano
12 ounces fresh linguine (I used whole wheat)
Freshly ground black pepper
Chopped parsley for garnish
Combine the olive oil and butter and sauté the onion over low heat for 5 minutes. Add the garlic and sauté another minute or two. Add the tomatoes, basil, red pepper and vodka. Simmer about 15 minutes until the sauce is reduced. Add the cream and simmer until thickened. Add the Parmesan Reggiano and blend well. Cook pasta according to package. Drain and add cooked pasta to sauce. Toss well and garnish with black pepper and parsley. Serves 4.
* For testing purposes only, I used Tito’s Handmade Vodka. On Saturday I plan to test the recipe with Grey Goose. I’ll let you know the results.
2/6/06
Pre Valentine Heartbreaker
Absentmindedly, I drew a heart on my son’s snack sack for school last Friday. I must have been thinking about Valentine’s Day and how much I love him. It just happened. Below his name, I made a big heart with a silly cupid’s arrow straight through the middle.
A few minutes later, he saw the sack and gave me a look of sheer horror.
“No, no, no, no, no, Mom,” he pleaded. “I can’t have a heart on my sack.”
I immediately saw the error of my ways and tried to remedy the situation.
“I’m sorry sweetheart (poor choice of timing for the endearing name), I just thought with Valentine’s Day coming up….” The roll of his eyes silenced my justification.
“Its way too embarrassing, Mom. Get me another sack.”
Ouch. My little boy is a few weeks shy of six. And, it’s not cool for Momma to draw little pictures on his lunch sack anymore. What’s next?!??!
I’ll share with you my attempt to save the sack and send him to school with an appropriately cool snack.
Yes. That is a snowman with an arrow piercing his head.
“Thanks, Mom. Cool.”
My heart feels like that snowman’s head.
A few minutes later, he saw the sack and gave me a look of sheer horror.
“No, no, no, no, no, Mom,” he pleaded. “I can’t have a heart on my sack.”
I immediately saw the error of my ways and tried to remedy the situation.
“I’m sorry sweetheart (poor choice of timing for the endearing name), I just thought with Valentine’s Day coming up….” The roll of his eyes silenced my justification.
“Its way too embarrassing, Mom. Get me another sack.”
Ouch. My little boy is a few weeks shy of six. And, it’s not cool for Momma to draw little pictures on his lunch sack anymore. What’s next?!??!
I’ll share with you my attempt to save the sack and send him to school with an appropriately cool snack.
Yes. That is a snowman with an arrow piercing his head.
“Thanks, Mom. Cool.”
My heart feels like that snowman’s head.
2/3/06
Mis en Place
I learned from my query this week that my friend amamgets' quirky kitchen ritual is having everything perfectly in place, arranged like a photo shoot before she actual begins cooking. Amamgets is an amazing cook as well as a serious photographer, so her mis en place fetish is really just good time management. She can take a few photos, cook dinner and call it a day. I also learned from several uberbloggers, most notably The Amateur Gourmet, that photographs dramatically enhance a blog's appeal. Readers appreciate the intimacy and, afterall the purpose of the blog is to increase readership and keep any and all loyal reader(s) pleased. Hence, my attempt with the photos yesterday.
Tonight I share with you my mis en place.
Tonight I share with you my mis en place.
Of course, I could have taken photographs that actually detail my preparation of the Salmon Steaks with Pistachio Butter. But in the spirit of intimacy I give you the reality upon which the success of my cooking adventures hinge this evening: red wine (it's Friday night!) and as the recipe reveals, pistachios. My inspiration originally comes from the McAllen, Texas Junior League Cookbook Some Like it Hot. I have a growing collection of Junior League Cookbooks from around the country, but this particular gem comes from a compilation of recipes from over 200 Junior League Cookbooks in The Centennial Cookbook. Call me old-fashioned (please not an anti-feminist), but I always wonder what Mrs. Robert So-And-So's kitchen was like as she prepared meals for her family. What was her most coveted kitchen utensil? Did she have quirky habits? The recipes are so real, reflecting the lives of thousands of community volunteers and homemakers around our country. For the record, I am a Jr. League drop out -- a story which would require an entire post, hum...perhaps entire blog. In my defense it doesn't involve anything risque or illegal.
Salmon Steaks with Pistachio Butter
So the photo doesn't really do the meal justice. Here is my personal plea: if you like the concept of photography on my blog, please let Husband know that I need a new and improved digital camera. You can reach him by posting here or at his blog The Spaghetti Bender. Please don't let me down. I need this camera. You need this camera.
My long-time reader(s) will note that I have yet to post a blog about baking or desserts. After the swell of the holidays I put baking pleasures on hiatus. But, after reading over 700 Junior League recipes last night, the temptation to make dessert was too much. I gave in to a simple, yet sure to please, Peanut Butter Pie with Pretzel Crust from the Reading, PA League.
First I made a simple pie crust with finely crushed pretzels, sugar and butter. Then I whipped cream cheese, confectioners' sugar, peanut butter and Cool Whip together for what promises to be too much. I tried to download some photojournalistic evidence of this pie, but after three attempts I have failed. Funny, two glasses of wine ago the photos above were simple to mis en place.
2/2/06
A la Carte
Serving Up Memories. Last night DS appeared to have the stomach bug DD caught earlier this week. But after a late night of laundry for me, the morning dawned with no further symptoms for him. Only DS was super disappointed as it was the kindergarten fieldtrip day to the Inner Space Caverns. As a consolation I took us to Nau's Pharmacy for lunch. Nau's still serves up burgers like it has since 1951 and the kids just love it. Mia joined us (it's really her special place to take the kids) and we all left full, happy and in need of a nap!
Off the Shelves. My latest find at Whole Foods is an addicting drink called Kombucha. Pronounced kom-BOO-cha, the bottled drink is a handmade Chinese tea that has amazing nutrients -- Probiotics, Amino Acids, Antioxidants and other fancy stuff. My favorites are Divine Grape and Citrus. Only 60 calories for an entire bottle. It usually takes me two days to drink a whole one. I feel healthier already.
Recipe Request. Smelltheroses asked for my Brussels sprouts recipe from last weekend. It comes from The Pace of Provence. These savory little cabbages are truly divine and loaded with vitamin C and calcium. Enjoy!
Choux de Bruxelles a la dijonnaise
1 T evoo
2 lbs fresh Brussels Sprouts, small, outer leaves removed
1/2 c white wine
1/2 c chicken stock or broth
2 tsp raw sugar
2 T Dijon mustard
3 T nonfat sour cream
4 fresh sage leaves chopped or 1/4 tsp dried sage leaves
2 T sliced almonds, toasted
Heat oil in large skillet. Add Brussels sprouts, wine, chicken stock and sugar. Cover and cook on medium heat about 20 minutes or until sprouts are tender, stirring from time to time. Meanwhile, whisk mustard, sour cream and sage leaves in separate bowl. Transfer sauce to skillet. Stir to coat sprouts. Cook 5 minutes over medium heat, until sauce thickens, stirring from time to time. Garnish with toasted almonds to enhance the flavor.
Weekly Staple. For the last couple of weeks I've made a delicious Ratatouille. It only takes about 30 minutes to prepare and it keeps for 4-5 days (if you don't eat it first). One night I served it with a roasted chicken. I also took a big batch of it to a friend who was in a horrible car wreck over the weekend. But mostly I keep this little gem hidden in the fridge for my own special lunches! Don't bother to reheat it -- I think it's better cold.
1 large unpeeled eggplant, diced
Salt
3 T evoo
4 garlic cloves, finely chopped (I use more)
1 medium onion, finely chopped
2 bell peppers, cut in medium pieces
1 lb zucchini, diced (about 3)
1 (14 oz) can stewed tomatoes
2 tsp fresh herbes de Provence (thyme, rosemary, oregano)
S&P to taste
1 tsp soy sauce
1 tsp raw sugar
1 sprig of parsley, finely chopped
30 minutes before cooking, sprinkle diced eggplant liberally with salt to tenderize. Set aside to drain. Heat 1 T evoo in large pan. Add garlic and saute 1 minute over medium heat. Add onion and cook 2 minutes, stirring from time to time. Remove from pan, set aside. Blot eggplant dry with paper towel. Add 1 T evoo to pan and cook eggplant 4 minutes, stirring constantly. Remove from pan, set aside. Pour remaining oil in pan. Add bell peppers and zucchini. Cook 3 minutes. Add tomatoes and the rest of the sauteed vegetables. Add herbes, salt, pepper, soy sauce and sugar. Cover and cook over low heat 20 minutes. Uncover and cook over medium heat 10 minutes or until ratatouille acquires thick consistency.
1/31/06
Question For You
What is your most coveted kitchen item? Something you really could not do without.
And, while you're at it -- what is your most quirky kitchen ritual?
And, while you're at it -- what is your most quirky kitchen ritual?
1/30/06
The Morning After
Risotto Coi Gamberi E Asparagi
Doesn’t that sound yummy? Well, it was. Only a million little things followed the dinner hour that precluded me from sharing. Most notably, DD caught an icky case of the stomach bug and so rather than savoring the perfect combination of shrimp and asparagus, I was doing loads and loads of laundry and clutching my Lysol spray bottle like a weapon to defend my territory.
Risotto doesn’t require as much skill as it does patience. A pinch of confidence helps too. The process is slow, constantly stirring and calls for a bit of intuition to know when and how much liquid to add to the precious beads of rice. Did you know to use a wooden spoon when making risotto or polenta? Metal alters the flavor of the tender substances.
The shrimp merits mentioning. I actually had not planned the risotto dish, but when I was at the fish counter at Whole Foods the monger told me that I should consider the just brought in catch from Florida. The shrimp were the perfect color of pink and so plump I just couldn’t resist. Glad I didn’t.
Risotto with Shrimp & Asparagus
8 oz asparagus
1/3 c finely chopped onion
2 T EVOO
8 oz medium shrimp (31-40 p/lb)
1 ½ c rice (I use Carnaroli)
Freshly ground black pepper
I bought a tasty sea scallop appetizer and a halibut spread from the fish deli at WF. The kids actually loved the halibut appetizer. This is a nice idea to keep in mind for a fun breakfast with bagels. Poor DD, who accompanied me to WF to procure the weeks groceries, slept through the dinner hour. I’ll make her another risotto again very soon.
Doesn’t that sound yummy? Well, it was. Only a million little things followed the dinner hour that precluded me from sharing. Most notably, DD caught an icky case of the stomach bug and so rather than savoring the perfect combination of shrimp and asparagus, I was doing loads and loads of laundry and clutching my Lysol spray bottle like a weapon to defend my territory.
Risotto doesn’t require as much skill as it does patience. A pinch of confidence helps too. The process is slow, constantly stirring and calls for a bit of intuition to know when and how much liquid to add to the precious beads of rice. Did you know to use a wooden spoon when making risotto or polenta? Metal alters the flavor of the tender substances.
The shrimp merits mentioning. I actually had not planned the risotto dish, but when I was at the fish counter at Whole Foods the monger told me that I should consider the just brought in catch from Florida. The shrimp were the perfect color of pink and so plump I just couldn’t resist. Glad I didn’t.
Risotto with Shrimp & Asparagus
8 oz asparagus
1/3 c finely chopped onion
2 T EVOO
8 oz medium shrimp (31-40 p/lb)
1 ½ c rice (I use Carnaroli)
Freshly ground black pepper
I bought a tasty sea scallop appetizer and a halibut spread from the fish deli at WF. The kids actually loved the halibut appetizer. This is a nice idea to keep in mind for a fun breakfast with bagels. Poor DD, who accompanied me to WF to procure the weeks groceries, slept through the dinner hour. I’ll make her another risotto again very soon.
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