Christmas Cheer

Since i am still recovering from a fairly recent surgery , i won't be putting on much of a holiday party this year . In lieu of my own fanfare i decided to post some pictures i took the other night at a Christmas party we attended. The hosts had an incredible array of vintage and collectible holiday decorations set out . The effect was truly magical and did wonders for my spirit.

I did not have my digital camera with me ,unfortunately so i had to use my iPhone camera . It did a surprisingly good job considering the lowlight and no flash situation. I am just glad that i got to capture some of the twinkling beauty to share here with you.

Happy Holidays to all !

All Photos Copyright Sunday Dinner 2007 - Not to be reprinted without permission -All rights reserved

Looking Ahead ...

Want to reward yourself ( or a loved one ) with something they will truly use and appreciate this year ? Well , i love the idea being spread by one of my loved ones , Fleur at Frangible Pie.

There are many worthy charities out there in need of your help.

The true meaning of Christmas is to give of oneself and true self-less giving is the most loving and generous evidence of this spirit. I am extremely attached to wordly goods and worldly pleasures - my true inner Buddhist recoils at the reality of my oh-so-desirous soul . I try to temper that side of me with a good dose of abstinence ( no shopping for at least 48 hours ) - I know it SOUNDS ridiculous but think of how many times we mark things off in a magazine , or browse online , or even when we enter the grocery store - popping things into the cart because we WANT them - not really needing them . I shop in my head - all the time.
Desire breeds desire, after all.
Like rabbits .
God knows , i have failed the rabbit test many, many times.

The good news is i purchased bunnies ( and chickens and goats and bees) this year from Heifer International for all of the children in my family in lieu of the 'fancy' gifts. There are still fun stocking stuffers and such of course but this is the big gift that really counts this year.

Heifer Intl. is my new favorite charity - it is more of a gift than a hand-out to families in need around the world. Agriculture and farming helps produce food, raw materials and income for communities in need. What better way for a foodie to help spread the wealth at this time of year ?

I urge anyone reading this blog to check out the website above (click on Heifer International) and donate a few dollars towards improving someone's life in a meaningful and sustainable way. If you are a veg- you can donate a sheep or another wool producing animal to help. There are even Honeybees and since they have been hard hit by disease and disaster too, they could use replenishing everywhere and anywhere. Spread the bees !

Making Merry

I have been feeling so Humbug that i needed something cheery and holiday red to get me in the mood for the approaching season.

So , I poached this recipe from one of my favorite friends and fellow foodies , Fleur .
Her blog is wonderful and always an interesting way to pass the time and learn something useful , chic, or fun.

This recipe for Cranberry Relish is all of the above. Bursting with exotic flavors , it still retains a true and bright cranberry flavor . I could eat this stuff all day ...
I served it with poached chicken and a nice green salad with warm goat cheese .
It worked for me .


Fa la la la la, la la la la...

Food for Fun

photo credit ThisLoveForever.com

Did you ever surf around online just for fun and find the most amazing things that lead to another ....and then another ?
I was looking for play food for my 19 month old son ( we have decided to get him a play kitchen for Christmas ) and all i was finding were plastic (practical but kind of yucky ) or wood (pretty but dangerous when whipped at high speeds towards the chihuahua) - so i expanded my search and found some great Haba Biofino felt food at Oompa Toys, but the selection is rather limited.
So in my meanderings i came across this GORGEOUS blog that really speaks to me on so many levels but guess what ? She makes fabric food!! It is beautiful and just what i needed to inspire me to get my Husqvarna out of storage . I also found Lilly Bean who makes FANTASTIC felt food but the cost is prohibitive so once again , i am going to be making food of different color in the near future . photo credit Lilly Bean Play Food

If you love food as much as i do ( and artsy things, too ) give these sites a look-see.
Really mouth-watering and it will give you a much-needed break from the stove at this time of year...

The Perfect Pumpkin Pie

Well , it just wouldn't be a proper Thanksgiving without a homemade Pumpkin Pie ,
would it ?

The best recipe i have found ( and mysteriously close to my grandmother's 'secret' recipe ) is the one from 1993 Cook's Illustrated annual cookbook.

Give it a whirl and if you don't want all the hullabaloo with the fresh pumpkins just leave them decorating the table and use canned . It is just as good , if not better . Make it super-easy on yourself and use a Pillsbury ready-made pie crust - no one will know ( except maybe Martha Stewart-see her recipe here- and she won't be there so who cares ? )
You can skip right to step eight if you take the short cut.
Happy Thanksgiving !

The Best Ever Simple Pumpkin Pie-
the long and the short of it

courtesy of Cook's Illustrated Magazine
and yours truly

If you do not have a food processor, the pumpkin may be put through a food mill or forced through a fine sieve with the back of a wooden spoon. Alternatively, you can cook the pumpkin, sugar, and spices together before pureeing, then whir the mixture in a blender, adding enough of the cream called for in the recipe to permit the pumpkin to flow easily over the blades. In either case, heat the pumpkin with the (remaining) cream and milk, as indicated, then slowly whisk the mixture into the beaten eggs.

Flaky pastry can be successfully produced using any all-purpose flour, but a low-protein brand (such as Gold Medal) produces a more tender crust. Doughs made with low-protein flours are also easier to handle, and, perhaps most important, they are less likely to buckle and shrink out of shape during baking. If you wish to blend the fat and flour with your fingertips or with a pastry tool instead of using a machine, decrease the butter to six tablespoons and add two tablespoons of chilled vegetable shortening. The pie may be served slightly warm, chilled, or — my preference — at room temperature.

Flaky Pastry Shell

* 1 1/4 cups all-purpose flour, measured by dip-and-sweep
* 1/2 teaspoon salt * 1/2 teaspoon sugar
* 10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/4-inch pats
* 3–3 1/2 tablespoons ice water

Spicy Pumpkin Filling

* 2 cups (16 ounces) plain pumpkin puree, canned or fresh
* 1 cup packed dark brown sugar
* 2 teaspoons ground ginger
* 2 teaspoons ground cinnamon
* 1 teaspoon fresh grated nutmeg
* 1/4 teaspoon ground cloves
* 1/2 teaspoon salt
* 2/3 cup heavy cream
* 2/3 cup milk
* 4 large eggs

Brandied Whipped Cream

* 1 1/3 cups heavy cream, cold
* 3 tablespoons confectioners’ sugar
* 1 tablespoon brandy

1. For pastry shell, mix flour, salt, and sugar in a food processor fitted with steel blade. Scatter butter over dry ingredients; process until mixture resembles cornmeal, 7 to 12 seconds. Turn mixture into a medium-sized bowl.

2. Drizzle 3 tablespoons of water over flour mixture. With blade side of a rubber spatula, cut mixture into little balls. Then press down on mixture with broad side of spatula so balls stick together in large clumps. If dough resists gathering, sprinkle remaining water over dry, crumbly patches and press a few more times. Form dough into a ball with your hands; wrap in plastic, then flatten into a 4-inch disk. Refrigerate for at least 30 minutes. (Can be refrigerated for 2 days or, if sealed airtight in a plastic bag, frozen for up to 6 months.)

3. Generously sprinkle a 2-foot square work area with flour. Remove dough from wrapping and place disk in center; dust top with flour. (If it has been chilled for more than 1 hour, let dough stand until it gives slightly when pressed, 5 to 10 minutes.) Roll dough in all directions, from center to edges, rotating a quarter turn and strewing flour underneath as necessary after each stroke. Flip disk over when it is 9 inches in diameter and continue to roll (but don’t rotate) in all directions, until it is 13 to 14 inches in diameter and just under 1/8-inch thick.

4. Fold dough in quarters and place the corner in the center of a Pyrex pie pan measuring 9- to 9 1/2-inches across top. Carefully unfold dough to cover pan completely, with excess dough draped over pan lip. With one hand, pick up edges of dough; use index finger of other hand to press dough around pan bottom. Use your fingertips to press dough against pan walls. Trim dough overhanging the pan to an even 1/2-inch all around.

5. Tuck overhanging dough back under itself so folded edge is flush with edge of pan lip. Press double layer of dough with your fingers to seal, then bend up at a 90-degree angle and flute by pressing thumb and index finger about 1/2-inch apart against outside edge of dough, then using index finger (or knuckle) of other hand to poke a dent through the space. Repeat procedure all the way around.

6. Refrigerate for 20 minutes (or freeze for 5 minutes) to firm dough shell. Using a table fork, prick bottom and sides — including where they meet — at 1/2-inch intervals. Flatten a 12-inch square of aluminum foil inside shell, pressing it flush against corners, sides, and over rim. Prick foil bottom in about a dozen places with a fork. Chill shell for at least 30 minutes (preferably an hour or more), to allow dough to relax.

7. Adjust an oven rack to lowest position, and heat oven to 400 degrees. (Start preparing filling when you put shell into oven.) Bake 15 minutes, pressing down on foil with mitt-protected hands to flatten any puffs. Remove foil and bake shell for 8 to 10 minutes longer, or until interior just begins to color.

8. For filling, process first 7 ingredients in a food processor fitted with steel blade for 1 minute. Transfer pumpkin mixture to a 3-quart heavy-bottomed saucepan; bring it to a sputtering simmer over medium-high heat. Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes. As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer. Process eggs in food processor until whites and yolks are mixed, about 5 seconds. With motor running, slowly pour about half of hot pumpkin mixture through feed tube. Stop machine and scrape in remaining pumpkin. Process 30 seconds longer.

9. Immediately pour warm filling into hot pie shell. (Ladle any excess filling into pie after it has baked for 5 minutes or so — by this time filling will have settled.) Bake until filling is puffed, dry-looking, and lightly cracked around edges, and center wiggles like gelatin when pie is gently shaken, about 25 minutes. Cool on a wire rack for at least 1 hour.

10. For whipped cream, beat cream at medium speed to soft peaks; gradually add confectioners’ sugar then brandy. Beat to stiff peaks. Accompany each wedge of pie with a dollop of whipped cream.

Salmon with Zuzu's Chimichurri Sauce


This recipe may seem a bit out of season to those in North America since it is the middle of November , however here in the Washington , D.C. area we still have a few roses hanging on and plenty of fresh herbs in the garden.
( strange , i know - Global Warming ?)

Combine that fact with the idea that fish is good for post-surgical healing ( i just had mine a week or so ago ) and that fresh herbs are pretty easy to come by in the supermarket these days - I thought i would go ahead and whip up some Argentinian goodness for a healthy Sunday Dinner .

This is my version of what i consider to be an already wonderful , fresh marinade that is just perfect on meat , poultry and of course , fish.

Zuzu's quick Chimichirri

1 cup fresh italian parsley
1/4 cup fresh cilantro
1/8 cup fresh chives
4 garlic cloves crushed
1/2 cup olive oil
1/3 cup red wine vinegar
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 lime , squeezed & sliced thinly
1 spanish onion sliced thinly

1 filet or steak of King Salmon per person

Preheat oven at 350 degrees Fahrenheit.

Chop herbs finely , add lime juice and- other ingredients ( holding back the onions and lime slices) and mix until a bright green paste is formed (you can do this in a blender or food processor , of course.)
Slather onto fresh King salmon filets or steaks, arrange in an oiled pan and sprinkle top liberally with lime slices and onions.Let marinate for thirty minutes so the flavors meld. Cook for 15 to 30 minutes depending how done you like your fish.


This is a great sauce that you can tailor to meet your dish and your own individual taste.
Try sherry vinegar for red meat , rice wine vinegar for a more asian bent and try different herbs with the parsley to change it up .
Have fun with it - that's what cooking all about -
authenticity has its place but so does innovation and flexibility when it comes to making a memorable meal for friends and loved ones.
Buen provecho !

Last Minute Ode to Nigella Pre-Op Comfort Gluttony

I am having surgery tomorrow morning and in a few short hours i will have to (shudder) down a bottle of magnesium citrate and fast until the wee hours.
What to do ?
Make something disgracefully delicious and simple.
this was my breakfast...

My gift to you for when you find yourself in equal duress.

Nigella Lawson's Doughnut French Toast


2 eggs
1/2 cup full fat milk
4 teaspoons vanilla extract
4 slices from a small white loaf or 2 slices from a large white loaf, each large slice cut in half
1-ounce butter, plus a drop flavourless oil, for frying
1/4 cup sugar
Beat the eggs with the milk and vanilla in a wide shallow bowl.

Soak the bread halves in the eggy mixture for 5 minutes a side.

Heat the butter and oil in a frying pan/skillet, fry the egg-soaked bread until golden and scorched in parts on both sides.

Put the sugar onto a plate and then dredge the cooked bread until coated like a sugared doughnut. ( I used a mixture of powdered and castor sugar . Yum !)

serve with an intensely flavored strawberry jam if you favor jelly doughnuts-

It really does smell and taste like a homemade doughnut !!!

sorry , no pic . i ate it all before i could even remember i needed to photograph it.
No matter , believe me , you won't give a fig for what it looks like.
Really.

Thanks for the memories , Nigella....

See you again on the other side.

Score !

Today is a good day in the kitchen of Life.
I had been looking in vain all year for a Nigella Lawson signature Multi-Purpose Cooking Pot ( read: Couscousier ) It was on my Stylehive most-wanted list and unfortunately was discontinued before i got my hot little hands on one.
Thank the Gods for Ebay ! One finally appeared and i pounced !
Yes, my tasty friends , i won the auction and for a very reasonable price ( less than i was willing to pay ) and it will soon take its proud place in my kitchen .
Did i mention it is shaped like La Diva Lawson , herself ?
Behold ...


"a thing of beauty is a joy forever"

Favorite Things

This week's favorite things :

Great gadget find ~ Trudeau Silicone Spatulas

Why do i love these so much ?
ONE PIECE . Yup , no gunk gets trapped in the head or on the handle like on other spatulas i have used. Plus they are silicone - no melting , cracking or drying out like rubber ones. Easy to clean is the bonus. Pretty colors , too.
( the blue & lime colored ones are for you , Fleur ; )

Food item ~ Dreamfields Pasta



Are you searching for a guiltless way to enjoy more pasta ( like me ) ?
Well , search no more . I have done the research and the usually unpleasant task of trying low-carb alternatives to traditionally made dried pasta. If you are like me - you have tried these and said "Bleccch. I would rather not eat it at all."
Dreamfields has been a faithful companion to many a quick sauce and more ambitious Italian forays for several years now. In fact i became seriously depressed when i moved to Virginia and couldn't find it . I had to order it through Amazon grocery and pay SHIPPING. Thankfully , our local grocery store now carries it.
So , considering how important pasta is to me -I felt inclined to share the love.

Dreamfields uses Semolina but somehow , amazingly takes out all of the digestible carbs ( except 5 grams which in my opinion is negligible) versus the 42 grams of most brands. The beauty part though is that it tastes NORMAL and it retains an 'al dente ' quality that i admire. It also sits well in the tummy with no backlash.
Is this too good to be true ?
Nope- Margeret there IS a Santa Claus and he comes bearing Penne .
Don't believe me ?
Visit the website and see for yourself - better yet - buy some and make it tonight.
(plus you could enter and win a contest for a case of FREE lasagna !)
You can thank me later.

Yay ! Pasta lives !!!


Another Indispensable food item in my pantry ~


Muir Glen Organic Canned Tomatoes

Why wax poetic over such a mundane item ?
Well , everyone knows that canned tomatoes are superior to fresh in the off-season months and since Fall has arrived i figured it was not only timely but worth mentioning because Muir Glen makes the best canned tomatoes hands-down - and i have tried them all.
Not only that but the disconcerting fact that commercially grown tomatoes are rated as the number TWO cancer-causing food product in America ( how scary is that ? ) due to all of the chemicals and pesticides used in there production and their thin-skinned nature- this is reason enough to give such a superior organic product precious blog-space , non ?

The Colors of Fall

a small list of current favorite things -
and a find or two ...

( with a definite East Indian bent )


I love when i can share a 'secret' or something that gives me a moment of pleasure in an otherwise hectic life . I want to regularly list a few of my favorite things in the hope that it does just that - Spreads the Joy.

I have been trying to live an Epicurean lifestyle but also a way of life that is infused with a healthier outlook. Anyone that is familiar with my philosophy knows i do not believe in denial and that i think a bit of decadence now and then is good for the soul.
I also think if you take the care to use whole, humane, organic and/or local grown seasonal foods when possible that it goes a long way to insuring good health and good karma.

Taking the time to use good ingredients , a loving preparation and a leisurely amount of time to enjoy them also ensures that one will not 'over indulge' but will leave the table satisfied and happy. At least that is what i aim for ! ; )

With that all said i can now get to the good stuff...

First and foremost - a sweet indulgence
My current FAVORITE chocolate of all time .

Dagoba Chai !


TO DIE FOR- really!
I just ordered a case . Really.
You can , too... Dagoba Chocolate

My secret cooking weapon !

Ghee - or for the uninitiated, Indian clarified butter
I use this almost exclusively in place of butter these days for health and for insurance against burning whatever it is i decide to throw into a pan . It is perfect for cooking at high temperatures , fills the kitchen with a hot buttered popcorn smell ( yum! ) and tastes wonderful.
I include a link to Rebecca Wood's lovely & helpful site the Kitchen Dakini for an interesting and informative column on the ins & outs of Ghee which includes an easy home recipe for those so inclined . I buy an organic brand at Whole Foods but one day i just may make my own ( mostly so i can say i did it ! ) Try it , you will like it .

Now a timely recipe , given the Autumnal season .
Take all of those gorgeous fall colors and add them to a pan and what do you have ?
Why , Spicy Curried Dal with Pumpkin*, that's what !
Perfect for Halloween- serve in a hollowed out pumpkin for more glorious Fall fun.
Boo !


Ingredients
Split Orange Lentils (Masoor Dal) - 1 cup
Pumpkin ( sugar pumpkin does well in this dish)- 1 cup (cubed)
Onions - 2 (thinly sliced)
Tomato - 1 ( finely chopped)
Ginger - 1" (peeled and julienned)
Garlic - 3 cloves (Finely diced)
Turmeric - 1/4 tsp
Red Chili Powder - 2 tsp (Kashmiri chili powder)
Jeera (Cumin Seeds )- 1 tsp
Sea Salt - to taste
Water( or homemade chicken stock if desired for richer dal) - 3 cups
Ghee - 3 Tbsp

Method 1) Wash and soak the dal for 1/2 hour.
2) Pressure cook the dal along with salt, red chili powder and turmeric until done
( or use rice steamer )
3) Heat Ghee in a cast iron pan , add the cumin seeds ( jeera ) and allow to roast seeds without burning.
4) Then add the onions and tomatoes and cook until translucent.
5) Add the ginger and garlic and saute until you can smell them cooking.
6) Add the cubed pumpkin and saute until carmelized slightly.
7) Add water, cover and allow the pumpkin to cook until softened
8) Mix in the cooked dal and blend over heat until well incorporated.
9) Garnish it with coriander leaves (cilantro)

Serve with rice.

*based on a memorized dal recipe from Madhur Jaffery with my humble addition of pumpkin

Peach Perfect

We recently went for a scenic drive along the Shenandoah where you can see the beautiful Blue Ridge mountains glow their ethereal blue light in the skyline above the tree-lined road. We happened upon a strange roadside fruit stand and animal park and decided to stop . There is an old Carny Gypsy girl beneath my suburban bohemian exterior and the quirkiness appealed to me. Part of me was afraid of what we would find there.

What a pleasant surprise ! Not only did my toddler son LOVE the animal park , it was clean and the animals were well cared for in their funky homes. And we ended up purchasing some pumpkins and a nice basket of the last summer peaches.
What better excuse to make a peach pie ?

Here's my favorite recipe - basic and delish...
for a super-easy quick start use a Pillsbury ready-made pie crust.
Just roll & fill. Not bad in a pinch.
If you are more ambitious the pastry recipe provided below is worth the effort.

Peach Pie

This dessert also tastes good with a crunchy sugary crust: Forgo the egg wash, brush the pastry with cold water, and sprinkle with sugar. Serve with vanilla ice cream if feeling really decadent.

Ingredients

Makes one 9-inch pie

• 1/4 cup all-purpose flour
  
• 1 large egg
• 1 tablespoon milk
• 4 pounds (about 8 large) peaches
• 1/2 cup sugar
• 2 tablespoons unsalted butter, cut into small pieces

Directions

1. On a lightly floured surface, roll out half the dough to a 1/4-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes.
2. Heat oven to 425 degrees. Whisk together egg and milk to make a glaze; set aside. Combine peaches, sugar, and flour, and turn onto the chilled bottom crust. Dot with butter. Roll out the remaining piecrust dough to the same size and thickness. Add an extra tablespoon of flour if the peaches are very juicy. Brush the rim of the crust with the egg glaze. Place the other piecrust on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers. Transfer pie to the refrigerator until firm, about 30 minutes. Brush with glaze, and bake for 20 minutes. Reduce heat to 350 degrees and bake 30 to 40 minutes more. Cool on a wire rack.

* for a special piecrust made from scratch...

Pate Brisee (Pie Dough)

Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.

Ingredients

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
• 1/4 to 1/2 cup ice water

Directions

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

adapted from Martha Stewart Living

Summer's End

Well , Summer is on the wane and so are the salads , lightly grilled hordes of summer vegetables and sushi dinners We are so fond of in the depths of this devil's furnace we Washingtonians call 'Summer Weather' .
The blasted heat continues to blaze brightly. The days are indeed growing shorter though and Fall is just around the corner.

Naturally, just like the need for a transitional wardrobe , we similarly need a transitional cuisine to usher in the coming season in all of its glory.
I still want to cook outdoors, bringing the last of the summer bounty to the table but stepping it up a bit , giving ever so lightly a nod to the coming of Autumn and the heavier fare that it promises.
So , in that spirit i have decided to include a recipe for a late summer vegetable stew - really a Ratatouille , but with a new method of cooking i found in a back issue of Fine Cooking .
This one has depth AND flavor, and of course , beautiful jewel tone colors, like Indian Summer herself. You will find no mush here- which of course in my opinion is the problem with most recipes for ratatouille.

My infant son is WILD about this , too if you are curious about its appeal to the younger set. It is a good way to get little ones ( and older ones ) to eat their vegetables .

Sophisticated , yet deceptively simple. This one is worth the extra effort. It yields 6 cups of late summer goodness.

Try it with a nice grilled Chilean Sea Bass and a glass of Pinot Blanc out on the deck or patio while the air is still warm and lush.

Au revoir , Summertime. Bienvenue Autumn...

Summer Vegetable Stew - RATATOUILLE

ingredients

1 lb. eggplant (1 medium globe), peeled and cut into 1/2-inch chunks (about 3-1/2 cups)
Kosher salt
9 Tbs. extra-virgin olive oil
8 oz. onion (1 medium), thinly sliced (about 2 cups)
2 tsp. chopped fresh thyme
1 lb. red bell peppers (2 medium), peeled (as much as possible with a vegetable peeler; serrated works best), cored and cut into 3/4-inch pieces
2 tsp. chopped fresh rosemary
1 lb. zucchini (3 or 4 small), halved lengthwise and cut into 1/8-inch-thick half-moons (about 3 cups)
1/4 cup chopped garlic (6 to 8 large cloves)
1 lb. tomatoes (2 medium), peeled (with a serrated vegetable peeler; otherwise, skip the peeling), cored, and cut into 1-inch chunks (about 3 cups)
1 Tbs. fresh lemon juice
1 tsp. finely grated lemon zest
Few drops hot sauce
2 Tbs. thinly sliced fresh basil (a chiffonade)
2 Tbs. roughly chopped fresh flat-leaf parsley
1 Tbs. thinly sliced fresh mint (a chiffonade) (optional)

how to make

Toss the eggplant with 1 tsp. kosher salt in a colander and let sit in the sink or over a bowl while you prepare the other vegetables.

Sauté the vegetables one at a time.

tip

If the juices in the pan look black and burned at any time, rinse the pan with water and wipe it out. If not, leave the cooked-on juices in the pan; they'll add flavor to the final dish.

In a large (12-inch) skillet, heat 1 Tbs. of the oil over medium heat. Add the onion, the thyme, and 1/4 tsp. kosher salt. Cook, stirring occasionally, until very soft and deep golden brown, 15 to 20 min. Scrape into a clean colander or large strainer that's set over a bowl to catch the juices.

In the same skillet, heat another 3 Tbs. oil over medium-high heat. Add the bell peppers and 1/4 tsp. kosher salt. Cook, stirring occasionally, until they start to soften and get browned around the edges, about 5 min. Add the rosemary, lower the heat to medium, and cook, stirring occasionally, until they're extremely soft and sweet, another 10 to 15 min. Gently fold into the onions in the colander.

Heat another 1 Tbs. oil over high heat, and as soon as you see the first hint of smoke, add the zucchini and 1/4 tsp. kosher salt. Shake and stir to distribute the zucchini slices evenly in the pan so they all get browned. Cook over high heat until tender and nicely browned on both sides, 5 to 7 min. Add to the colander and gently fold with the onions and peppers.

Finish with the eggplant and tomatoes.

Dump the eggplant onto some paper towels, and pat to blot up surface water. Heat 3 Tbs. olive oil in the skillet over high heat, add the eggplant (no additional salt), and shake and stir to distribute the cubes evenly in the pan so they all get browned. Cook over high heat until lightly browned on several surfaces, about 5 min, and then lower the heat to medium. Cook until the eggplant is very tender--not at all al dente--another 13 to 15 min. Fold into the other vegetables.

Add the remaining 1 Tbs. olive oil to the pan and heat over medium-high heat. Add the garlic and let sizzle for about 30 seconds, then add the tomatoes and all their juices and 1/4 tsp. kosher salt. Cook until the tomatoes collapse slightly and the juices thicken and darken a bit, 3 to 5 min. As you're cooking, scrape the bottom of the pan to deglaze all the cooked-on vegetable juices. Add to the colander, scraping out all the juice from the skillet, and fold everything together.

Let the vegetables rest, then reduce the juices

Now let the vegetables sit in the colander for 15 to 20 min. At that point, you should have around 1/2 cup liquid in the bowl. Pour it into a small saucepan, heat until gently boiling, and boil until the liquid is reduced to about 1/4 cup. The flavor should be very bright and intense. Add the lemon juice, lemon zest, and a few drops of the hot sauce to taste. Fold this glaze into the vegetables, along with the basil, parsley, and mint (if using). Taste for salt and add more if needed.

Serve now or later.

Serve soon, if you want it to be warm, or let the ratatouille cool and serve at room temperature.

More great ideas for extra ratatouille

Fill an omelet with a spoonful of ratatouille and some crumbled goat cheese.

Toss ratatouille with hot penne pasta, grated Parmigiano-Reggiano, and a few spoonfuls of pasta cooking water to loosen.

Layer lasagna noodles with ratatouille, a little tomato sauce, fresh mozzarella, and grated Parmigiano-Reggiano; bake until warm and bubbly.

Mix ratatouille with some chopped brine-cured black olives, capers, and grated orange zest and pile onto toasted baguette slices as an appetizer.

Nestle three jumbo shrimp (peeled and deveined) in individual gratin dishes or cazuelas filled with ratatouille. Top with Greek black olives, crumbled feta, and a drizzle of olive oil. Bake until the shrimp are pink and everything's hot and bubbly, and serve as a first course.

Grill some meaty fish steaks, such as halibut, tuna, or swordfish, and top with a spoonful of ratatouille and a squeeze of lemon. Or use the ratatouille as a bed for slices of grilled lamb.

Use a scoop of cold ratatouille as part of a Niçoise salad, along with steamed new potatoes, green beans, tuna in oil, black olives, and hard-cooked egg. Drizzle with a lemon-garlic vinaigrette.

adapted from Fine Cooking

Summer Drinks

Siren's Sangria

1 bottle of Yellowtail Merlot
1/4 cup Demerara Sugar ( unrefined brown sugar)- melt into a tablespoon of hot water first to
create a simple syrup so it incorporates well.
1 Meyer Lemon , 1/2 juiced into mixture then discarded, 1/2 sliced fairly thinly & added to the mix
1 Orange, juiced and sliced as above
Mix well and let stand for two hours - no less or it won't taste as good !
Chill for at least an hour and serve over ice in large goblets.

Makes 1 pitcher for four .
Can be doubled or tripled as needed !

Sante~

Simple Roasted Rack of Lamb

This recipe is perfect for Easter dinner or any Springtime occasion.
I served it with new red potatoes , shelled edamame and a mixed Spring greens salad.

You can easily change the flavors by varying the ingredients in the flavor coating - i used Mediterranean spices but this works equally well with Middle Eastern spices .
Be creative and have fun in the kitchen - use your family's favorite ingredients and experiment.

Herb Encrusted Rack of Lamb

adapted from Cook's Illustrated and a family recipe

INGREDIENTS

2	racks of lamb (each 8 to 9 ribs, weighing 1 1/4 to 1 1/2 pounds), rib bones frenched, and meat trimmed of fat and silver skin (see illustrations below)
	Table salt and ground black pepper
2	tablespoons vegetable oil

Herb & Mustard Crust (optional ) Put one small bunch of parsley , 3 heaping tablespoons dijon mustard , 2 garlic cloves, 2 sprigs fresh rosemary, a 1/2 tablespoon of dried thyme, a generous pinch of herbs de provence and blend in food processor, add a bit of olive oil until a thick paste forms. Apply to racks making sure to cover meat thouroughly-( after searing and before putting into oven for final cooking.)

Preparation ( see below for prep of rack prior to cooking)

1. Adjust oven rack to lower-middle position, place shallow roasting pan or jelly-roll pan on oven rack, and heat oven to 425 degrees.
2. To SEAR-Season lamb with salt and pepper. Heat oil in heavy-bottomed 12-inch skillet over high heat until shimmering. Place racks of lamb in skillet, meat-side down in the center of the pan, with ribs facing outwards (see photo below); cook until well-browned and nice crust has formed on surface, about 4 minutes. Using tongs, stand racks up in skillet, leaning them against each other to brown the bottoms; cook until bottom sides have browned, about 2 minutes longer.
3. Apply Herb Mustard Coating now if using - Transfer lamb to preheated roasting pan. (Begin pan sauce, if making.) Roast until instant-read thermometer inserted into the center of each rack registers about 135 degrees, 12 to 15 minutes, depending on size of rack. Cover meat loosely with foil and let rest about 10 minutes. Carve, slicing between each rib into individual chops, and serve immediately with an additional sprinkling of salt and pepper or with an accompanying sauce.


STEP BY STEP: Preparing the Rack of Lamb

1. Using a boning or paring knife, scrape the ribs clean of any scraps of meat or fat.	2. Trim off the outer layer of fat, the flap of meat underneath it, and the fat underneath that flap.
3. Remove the silver skin by sliding the boning knife between the silver skin and the flesh.

STEP BY STEP: Crust on Rack of Lamb

1. To get a good crust on the rack of lamb, brown it on both sides on top of the stove before placing it in the oven.	2. Leaning one rack against the other, as shown, allows you to brown all parts of the meat.

For Lingering Winter Malaise

Spring is soon to appear here in Virginia but some cold and colds lurk behind the promise of this warmer weather . So i have decided to include a recipe for the great cure-all - Chicken soup.
This one is not only simple but delicious and includes some known panaceas like lemon , ginger and mint to soothe tummies and tastebuds alike.
Chase away those winter blahs and make some soup !

Chicken Soup with Ginger, Lemon & Mint

The combination of ginger, lemon, and mint gives this soup a light, bright flavor. You could substitute cooked turkey for the chicken. Yields 5 cups.( about 4 servings)

ingredients

3 leeks (white part only), sliced 1/4 inch thick (to yield 2 cups)
4 1/2 cups chicken stock
2 carrots, peeled and sliced 1/4 inch thick
One 1-inch chunk fresh ginger, peeled and cut into matchsticks (to yield about 2 Tbs.)
1 cup diced cooked chicken
2 Tbs. fresh lemon juice
1/2 tsp. kosher salt
Freshly ground black pepper
1/4 cup finely shredded fresh mint leaves

how to make

Put the sliced leeks in a large bowl of cold water and let them soak for 10 minutes. Lift them out carefully, making sure to leave the grit at the bottom of the bowl behind, and set aside (there's no need to dry them). Put the stock and carrots in a large saucepan. Bring to a boil, reduce the heat, and cover the pot. Simmer for 5 minutes and then add the leeks and ginger. Continue to cook, covered until the vegetables are just tender, about another 5 minutes. Add the diced chicken, lemon juice, salt, and pepper. Simmer until the chicke is heated through, about 2 minutes. Adjust the seasonings if needed, add the shredded mint, and serve immediately.

from Fine Cooking

A Hot Chocolate Kiss

Well , i am back from the culinary dead , so to speak.
Yes, i have actually been cooking but NOT posting which i know is a very bad cyber-infraction in the world of blogging.
A certain Kiss of Death to readership .
But i AM a Mommy and well , that's the way it goes sometimes.
Baby takes all.

So , in a small attempt to redeem myself i offer up this to-die-for recipe for homemade Hot Chocolate.
Go ahead, treat yourself AND the kiddies.
You can thank me later...

Classic Hot Chocolate (adapted from Chocolate Desserts by Pierre Herme)

2 cups whole milk

1/4 cup water

1/4 cup sugar

4 ounces bittersweet chocolate, melted

Bring the milk, water and sugar to the boil in a medium saucepan, stirring until the sugar dissolves. Add the chocolate and, stirring with a whisk, heat the mixture until one bubble pops on the surface. Pull the saucepan from the heat and whip the hot chocolate for about 1 minute with an immersion blender or in a regular blender. Serve immediately in large cups or pour into a container to cool. (The hot chocolate can be made up to 2 days ahead and kept tightly covered in the refrigerator.)

To reheat the chilled chocolate, pour it into a medium saucepan, set the pan over low heat and cook, stirring gently, just until the first bubble pops. Remove the pan from the heat, whip the chocolate for a minute with the immersion blender (or in a blender) and serve.

To make Cold Hot Chocolate (something you might want to do if it ever gets warm again): Cool the hot chocolate, then chill it. When the chocolate is cold, stir in 1/4 cup cold water, then whip the cold chocolate for a minute with an immersion blender or in a blender. For each serving, put 1 to 2 ice cubes in a tall glass and pour over the chocolate. Serve with straws.

Makes 2 servings. Can be doubled or tripled !

mmmmmmmmmmm, mmmmmmmm, Enjoy.

Mama Goes on Strike

For the last three sundays we have ordered pizza . Late winter flu season will knock out even the hardiest of chefs. Please join us for the regularly scheduled program next week - same channel - for some REAL home cookin' .

Buon Appetito!

Red Velvet Cake for Valentine's Day

Happy Valentine's Day to everyone ! Bake yourself a luscious Red Velvet Cake to celebrate Love.


My friend from back home N. and I decided to do just that and here are the results . We used similar recipes , i used Paula Deen's - there are lots of variations - N. used a classic buttercream frosting and i used a Southern creamcheese frosting - both are yummy. To be extra festive bake in a heart shaped cake pan like N. did. Pretty !Red Velvet Cake

Cake

2 cups sugar 1/2 pound (2 sticks) butter, at room temperature 2 eggs 2 tablespoons cocoa powder 2 ounces red food coloring 2 1/2 cups cake flour 1 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 tablespoon vinegar Icing: 1 (8-ounce) package cream cheese 1 stick butter, softened 1 cup melted marshmallows 1 (1-pound) box confectioners' sugar 1 cup shredded coconut 1 cup chopped pecans Preheat oven to 350 degrees F. In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting. Icing: Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake. Devour with abandon ! N's Alternative Red Velvet Cake Recipe 2 T. cocoa powder (unsweetened) 2 oz. red food coloring (I only had 1 oz. so the cake was actually burgundy-colored but still pretty) 1 c. buttermilk 1 tsp. salt 1 tsp. vanilla extract 1/2 c. shortening 1 and 1/2 c. white sugar 2 eggs 2 and 1/2 c. all-purpose flour, sifted 1 and 1/2 tsp. baking soda 1 tsp. white vinegar Grease two 9 inch cake pans (I used heart-shaped pans) Preheat oven to 350 degrees F. Make a paste of cocoa and food coloring, set aside. Combine the buttermilk and vanilla. In another bowl, cream the shortening and sugar till light and fluffy. Beat in the eggs one at a time, then stir in the cocoa paste. Add salt and baking soda to the flour and mix. Add the buttermilk and vanilla alternately with the flour, then stir in the vinegar. Pour into pans and bake for 30 min. or till a tester comes out clean. Cool completely before frosting. To make icing: 1 cup milk 5 T. all-purpose flour 1 c. white sugar 1 c. butter 1 tsp. vanilla extract In saucepan, combine the milk and 5 T. of flour. Cook over low heat, stirring constantly, till thickened. Set aside to cool completely. Cream together butter, sugar and vanilla till light and fluffy, then stir in the cooled milk and flour mixture, beating till icing reaches spreading consistency (I used an electric hand mixer for that). I used cocoa that I brought home from a Paris chocolatier -- don't know if that made any difference but the cake was really good. The frosting was super-rich -- next time, if I use it, I will only frost the middle and the top and skip the sides.