Sunday Dinner

An Ode to my Grandmother

2010-09-21T06:50:00.000-07:00

My 102 year old Grandmother died recently and left a vast legacy of love, warmth and delicious recipes behind. I loved her German coffeecakes the best but this recipe for Plum Kuchen is my all-time favorite. It is yeasty and substantial yet moist and light - all at the same time. And oh-so-PLUMMY ! Mine is not quite as magical as hers but it reminds me of her and her wondrous baking skills all the same. This is a truly unique recipe worthy of the extra time it takes.

German Plum StreuselKuchen

2 1/4 teaspoons or 1 (1/4-ounce) package active dry yeast
1/4 cup warm water (105–110°F)
2 cups plus 2 tablespoons all-purpose flour, divided
1 cup sugar , divided
1/2 teaspoon salt
1/2 cup plain whole-milk yogurt -at room temperature
1 large egg, warmed in shell in warm water five minutes
1 1/2 teaspoons grated lemon zest
1 teaspoon pure vanilla extract
1 1/4 sticks unsalted butter, cut into tablespoons and softened, divided
3/4 pound firm-ripe Italian prune plums (about 4 small), halved and pitted

Streusel topping : 1/2 cup flour , 1/2 cup sugar , 1 stick of butter

Stir together yeast and warm water in mixer bowl and let stand until foamy, about five minutes. (If mixture doesn’t foam, start over with new yeast.)

Add two cups flour, 2/3 cup sugar, salt, yogurt, egg, zest, and vanilla to yeast mixture and mix at medium-low speed 1 minute. Beat in one stick of the butter, one tablespoon at a time, until incorporated. Beat at medium speed until dough is smooth and shiny, about five minutes. (Dough will be very sticky.) Scrape down side of bowl and sprinkle dough with remaining two tablespoons flour. Cover bowl loosely with a kitchen towel or plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.Beat down dough and set aside.

Spread remaining two tablespoons butter in bottom of an 8- or 9-inch pie pan and sprinkle with remaining 1/3 cup sugar.Press dough into pie pan evenly. Cut each plum half or into five or six slices and arrange in one layer in concentric circles in dough ( or however you like ). Loosely cover with buttered plastic wrap, then kitchen towel. Let rise in a draft-free place at warm room temperature until almost doubled, about 1 1/2 hours. Can be refrigerated before baked , if desired.

Make streusels with 1/2 cup flour , 1/2 cup sugar, 1 stick of butter ( cold) broken into pea-sized bits . ( this is easier to do with bare hands - incorporating all until it is crumbly - if it gets too mushy add to fridge for a few minutes .)

Add streusel topping before baking - spread evenly on top of plums.

Preheat oven to 375°F with rack in middle. Bake until kuchen is golden-brown and a wooden pick inserted into center comes out clean, 30 to 35 minutes. Let cool for a good 30 minutes in pan.

Best eaten the same day but i love it even a few days old & cold straight from the fridge- it changes texture but this is not always a bad thing !

Preserving the Past

2008-09-02T11:52:00.000-07:00

Well , it is the beginning of Harvest season here in Virginia - when the fruits and vegetables of the summer season are at their peak and the Autumn berries and root vegetables are coming into their own.

It was a difficult growing season this year , with our alternate wet season and then drought . A lot of my plants rotted earlier on in the season and late in the summer , withered and died. What did survive , held its own and has proven itself worthy of permanent residence in my new garden.
Gardening in Virginia is much different than in New England from where i hail.

For one there is an incredibly long growing season here - but not without its own challenges. Keeping a garden alive , thriving and fruitful here has proven to be a challenge . There are more pests to contend with for one - and they are ever-present , not so seasonal as in Massachusetts. As i am an Organic gardener this means hyper-diligence in pest control . I find myself handpicking loopers and aphids on a daily basis ( to help out the ladybugs and parasitic wasps that thankfully thrive here, too.) Not a job for the squeamish . And i have to hide them from my two year old son who loves ALL insects and lovingly refers to them all as ' bees' . He knows not of the insect caste system nor the term ' pest' . I will let him revel in his Shangri-la a little longer before recruiting him for 'squash' duty !

But i digress - the real reason for this post is to celebrate the greatness of the heirloom tomato - in all her striped and mottled glory. How hardy are these lovely orbs of succulence ! They survived all the plights of lesser more modern hybrids - blossom end rot , et all. and actually thrived this summer.
They have provided my kitchen with endless sources of delight. Whether sliced raw and warm off the vine with a fresh buffalo mozzarella and tender basil leaves, a rich olive oil drizzled on top ,making the freshest salad of the season or sliced and toasted on top of buttery english muffins in the morning with steaming mugs of cafe au lait - these rubenesque beauties are the very epitome of all that is good about summer. I hesitate to even cook them into a sauce - they are that good - just as they are - straight off the plant. Some of my favorite were "Mr. Stripey- a pale red with fine green striping , a pink beefsteak tomato named "Aunt Ginny's Purple and of course the popular "Brandywine" which is so dark it is almost purple. All of them delicious and worthy of a spot in any garden.
I have grown many varieties - old and new over the years and my heart always ends up with the Heirloom varieties . Not only important to preserve for ecological diversity but for the history of farming and this country's ancestral roots which spread out across the globe and back. It is important to remember where our food comes from . A new book on that very subject addresses this "agrarian blindness" that proliferates modern America ( and the world ) to great effect. It is called Kitchen Literacy : How we lost the knowledge of where food comes from and why we need it back- by Ann Vileisis . I highly recommend it.

Another good reason to grow your own Heirloom vegetables is that they almost always taste better and make for better cooking and preserving due to the fact that shipping long distance and shelf life aren't an issue. These are meant to be grown and enjoyed locally. It is also fun to see the amazing array of colors and shapes available in the vegetable world . Think primary colors versus an artist's palette. And by collecting your own seed after the harvest is done you will ensure another year of abundance in your own garden. Most hybrid seed is sterile , this is rarely the case with heirlooms.i saved seeds from my dill , bronze fennel , cilantro, thai basil and parsley so far ( see above) and i will be collecting beans, squash and tomato seeds in a few more weeks . I will let the last of the harvest go to seed and then dry on the vine before i gather them before the first frost .

Here are some useful links to get started on your own heirloom garden .

The Seed Saver's Exchange

Halcyon.com

The Fruits of My Labor

2008-07-14T14:03:00.000-07:00

This is the first harvest of my garden for the year . A lovely,vibrant English cucumber , a pale striped Caserta zucchini squash , Blue Lake green beans , Cherokee wax beans , Purple Queen beans , grape tomatoes and a handful of blackberries. They are arranged on a handmade Seminole basket i received from a friend many moons ago.

My garden is 100% Organic and i have very little trouble with pests as i have quite a few helpful birds, insects and arachnids that help keep them at bay. When i have aphids galore i find a good squirt with the hose does the trick . As a last resort i use a bio-degradable organic garden soap but i am not so sure it doesn't hurt the helpful bugs so i only use it when in dire need. I find hand -picking helps , too. While i am out admiring my handi-work it is easy enough to toss a beetle ot two to the hungry birds trying to feed the newest clutch of hatchlings.

I must give some credit to my two year old son , as well . He helped to plant the Heirloom seeds that produced such lovely fruit . I hope to instill a love of the earth and gardening in him that will stick . It is in my blood , my family has a long line of farmers and Native gardeners in its history but my Dad and his love of gardening ( and willingness to share it with me as a young child ) is what sealed it in my heart to this day . A seed planted early is guaranteed to sprout roots.
Thanks , Dad .

New Favorite Organic Dairy Foods

2008-07-01T16:59:00.000-07:00

These two 'Super' foods are delicious , tangy and unbelievably good for you i can't believe they can help you maintain a healthy weight , too. Recent studies have proven that dairy can help burn fat as part of a healthy low-fat diet.

Kefir is that ancient food of the gods from the Caucuses that keeps the old folk living into the hundreds of years. It is available in several lowfat versions as well as whole milk .
It makes a mean smoothie , too.

Skyr is an Icelandic delight akin to Greek yogurt but even better AND it has a whopping 16 grams of protein per serving , zero fat and is thick and creamy enough to be used as a dessert.

I am so happy to add back some dairy to my diet . I am slightly lactose intolerant and have pretty much stuck to organic yogurt so it is nice to have new options.
(Thanks Whole Foods ! )

I now eat both of these everyday and highly recommend them .
They adapt well to recipes and are luscious just as they are , too.

Sage and Mint Tea

2008-05-22T12:01:00.000-07:00

Botanical images from Botanical.com

Steep an equal handful of fresh sage and fresh peppermint leaves in boiling water for 5-6 minutes . Add honey to taste.

I am in the process of weaning my two-year old son and this tea is traditionally used to help dry up a nursing mother's milk but is truly delicious and refreshing and will not harm anyone who does not fit the above description. That's why i share it here .
A sympathy cup , anyone ?
A cup of hot tea seems to help soothe my sadness...

Pure Comfort Food

2008-02-29T12:05:00.000-08:00

This is a dish that i dream about on cold, winter nights.
It takes a few additional steps but is oh , so worth it . It is good to make when you are bored or lonely or even sickly. I dragged my miserable achy body out of bed to make this last night and never regretted the effort it took .
Goodbye , flu here come the troops ...

A word to the wise - don't over work the dumpling dough if you like fluffy light, melt in your mouth dumplings and use all organic produce if you can for a really outstanding dish.

Chicken & Herbed Dumplings

Ingredients

for stock -

1 4-6 lb. organic or free-range chicken ( make a HUGE difference )
2 bay leaves
1 tblspoon of Crazy-mixed -up salt ( this is my secret ingredient)
a handful of peppercorns
the tops of one bunch of celery ( with leaves)
4 carrots , unpeeled
2 onions chopped into quarters, unpeeled
Fill a large stockpot with water to cover chicken adequately

simmer all of the above for an hour or more until chicken is almost falling off the bone
(on medium-low heat - NOT boiling )

Cool and strain , reserving liquid which is now the stock for the base of this dish, carefully removing chicken carcass and stripping to remove all of the meat.

for the chicken stew -

In a large enameled casserole stock-pot Heat the following ingredients :

3 tablespoons olive oil
1 tablespoon butter
5 large celery ribs , chopped
4 large carrots , chopped
1 large onion , chopped
when softened add 2 tablespoons or more of flour to coat and heat until lightly browned
add enough vermouth to deglaze the bottom of pan then-
add enough stock to fill three quarters of the pot , add the reserved chicken , a good handfull of chopped fresh parsley and 1/2 cup of frozen or fresh peas, stirring until well mixed

to make the dumplings -

Mix 2 cups of flour , 1 teaspoon salt , 1 tablespoon of baking powder , chopped herbs of your choice ( about 1/2 cup) - add 3/4 cups whole milk , 1/4 cup buttermilk and three tablespoons of butter that have been heated and stir into dry ingredients , folding carefully to keep mixture airy . Dollop into simmering stew and cook for 15-18 minutes covered .

Voila !
Comfort for the cold , weary and infirm ( and just plain sick of Winter folks )

For Your Sweetheart

2008-02-14T11:07:00.000-08:00

Creme Brulee

9 egg yolks
3/4 cup superfine white sugar plus 6 tablespoons
1 quart heavy cream
1 vanilla beanPreheat oven to 325 degrees F. In a large bowl, cream together egg yolks and sugar with a whisk until the mixture is pale yellow and thick.

Pour cream into a medium saucepan over low heat. Using a paring knife, split the vanilla bean down the middle, scrape out the seeds and add them to saucepan. Bring cream to a brief simmer, do not boil or it will overflow. Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture. Do not add hot cream too quickly or the eggs will cook.

Divide custard into 6 (6-ounce) ramekins, about 3/4 full. Place ramekins in a roasting pan and fill pan with enough water to come halfway up the sides of the ramekins. Bake until barely set around the edges, about 40 minutes. You may want to cover loosely with foil to prevent browning.

Remove from oven and cool to room temperature.

Transfer the ramekins to the refrigerator and chill for 2 hours.

When ready to serve -

Sprinkle 1 tablespoon of sugar on top of each chilled custard. Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust. Garnish with cookies and fresh fruit, if desired.

Serve while still bubbly and warm ...

recipe adapted from Tyler Florence

Wish List

2008-01-30T13:26:00.001-08:00

Thinking about ...

Expresso/Cappucino

Being a Mermaid and all , the SIRENA really calls to me ....

for your own cold weather test-drive go to : Sirena

Need inspiration ?

2008-01-16T08:46:00.000-08:00

The City of lights is always a good place to start.
Here is what it looks like in Paris right now via the Eiffel Tower...

Why not add this to your homepage and fly to Paris on a whim ?
Paris Live

A Late Winter Sizzler

2008-01-15T10:27:00.000-08:00

Here we are at the tail-end of Winter ( the beginning of the tail for many) and if you are anything like me you are feeling a bit down and out with the cold-weather doldrums. What to do ? Well , make soup , of course.

This is not a novel idea , i know . Many bloggers and foodies turn to their favorite soup recipes at this time of year . Check out a good and hearty one at Frangible Pie , while you are at it. My friend Fleur inspired me with her enthusiasm and soup-making skills to put forth an old stand-by from my childhood- a simple , but delicious Tomato Rice soup that can also be transformed into a Chinese classic - Sizzling Rice Soup .
Here are both recipes - adapted from memory by me.
Stir up some goodness tonight !

Tomato Rice Soup with Onions

1 large can of crushed tomatoes
3 cups of chicken stock
3 large sweet onions or a bunch of pearl onions
1 clove of garlic
1 tablespoon butter
1 tablespoon fresh chopped basil
1 cup of rice , cooked or quick cook is fine for this
salt & pepper to taste

Saute onions first , in butter if you want to add them chopped-
my mother always added them whole and let them cook in the soup-
(i always liked breaking apart the softened whole onions in my bowl,
it was part of the fun ! )
add garlic , basil and tomatoes , saute slightly and then add chicken stock.
Stir and season as needed.
I let this simmer at a lowish heat until the onions are cooked , then i add the cooked rice
just before serving , making sure to heat through. This way the rice doesn't absorb all of the liquid in the pot . Of course if you use quick cook rice you must cook it longer .
Thick or thin , this is a tasty , comforting soup with a bright flavor.

now for it's exotic transformation ....

Chinese Sizzling Rice Soup

Cook above recipe as is but do not add the rice - add the following;

Additional ingredients may include :

1/2-1 cup small shrimp and/or chicken
1/2 cup thinly chopped (julienned) bamboo shoots or water chestnuts
1/4 cup chopped celery
1/4 cup chopped mushrooms
1/2 cup carrots , coined (or peas or snow peas ,julienned)
1/8 cup julienned ginger root (peeled)
1 tablespoon peanut oil

Stir-fry above ingredients and add to soup base.
Form cooked rice into thin patties and fry quickly in remaining oil, adding more if necessary. Don't let them get too brown - very lightly colored is what you are aiming for.
Drain on towels and ladle soup into bowls adding rice immediately to bowls when serving for the 'sizzle' effect.

There you have it -two great soups from a simple base .
Don't you feel warm and fuzzy all over already ?
; )

More fun with Food

2008-01-07T13:24:00.000-08:00

This artist's name is Nicole Gastonguay and you can find more cool stuff at her website nicolegastonhuay.com

For more crafty foodies see the Flickr group below...

Christmas Cheer

2007-12-18T07:43:00.000-08:00

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 !

Looking Ahead ...

2007-12-14T09:58:00.000-08:00

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

2007-12-01T10:13:00.000-08:00

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

2007-11-25T06:47:00.000-08:00

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

2007-11-21T15:05:00.000-08:00

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.

2007-11-18T11:02:00.001-08:00

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

2007-11-06T09:43:00.000-08:00

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 !

2007-11-02T06:30:00.000-07:00

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

2007-10-25T07:48:00.000-07:00

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

2007-10-18T16:40:00.001-07:00

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

2007-09-17T08:51:00.000-07:00

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

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.
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

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.
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.
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

2007-09-04T08:49:00.000-07:00

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

2007-05-31T20:34:00.001-07:00

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

2007-04-09T08:38:00.000-07:00

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

2007-03-28T09:39:00.000-07:00

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

2007-03-26T12:44:00.000-07:00

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

2007-03-11T14:40:00.000-07:00

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

2007-02-18T16:18:00.000-08:00

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.

More Comfort Food for Cold Weather : Pot Roast

2007-02-13T07:00:00.000-08:00

Ah , what to make in my brand new spankin' Mario Batali Dutch Oven ?

This week's dinner menu includes a perennial favorite - New England Pot Roast - or as the Frenchie's call it " Pot Au Feu".
I haven't made this in years as i have been a vegetarian of sorts off and on again over the years -as well as eliminating RED meat all together for more than 15 years.
That all changed when i became pregnant.
I was severely anemic ( due to fibroids - NOT my diet ) and iron supplements just weren't cutting it.
The anemia got even worse after an emergency C-Section that drained yours truly of more than a liter of blood. I was as empty a vessel as one could be.
So , I HAD to add beef back to my diet -
and so i did, albeit i now only eat free-range , 100% organic meat of any kind , but it IS meat , nonetheless.
The theory goes - if i am forced to once again eat red meat ( which truly i did not miss ) than i was going to enjoy it , dammit ! I have labored long and hard on 'beefing ' up my meat repertoire in the kitchen and i have some pretty great recipes at my new-found carnivore's disposal.
Actually , i am more aptly a dyed-in -the-wool Ominivore at heart ( can sheep be omnivore's ? ) as the amount of veggies in this dish attests to.

Well here it is , Mom , your great great great traditional pot roast with your daughter's own twist.

The secret to this dish and it's deliciousness is cooking a pork roast in with the beef - makes an amazing au jus or gravy if you wish.

New England Pot Roast With Winter Root Vegetables

3 1/2 lb of pork roast and 3 1/2 lb. boneless chuck roast
1 Tbsp olive or grapeseed oil
1 tsp. each -salt, pepper, thyme rubbed into meat
1 tablespoon butter
1 tablespoon flour
1 large yellow onion, chopped or sliced
3cloves of garlic, peeled
1 stalk celery chopped
1 carrot chopped
1tsp. Worcestershire sauce
1tsp. gravy magic
1/2 cup of red wine or sherry
3 cups beef stock
1/2 dozen each - carrots , parsnips, celery root, chopped
into large pieces
1 dozen small potatoes
1 dozen pearl onions
1 flat of mushrooms

Preheat the oven to 325 degrees F. Place a dutch oven over high heat for 2 minutes, add oil. Meanwhile, rub both sides of meat with the salt , pepper & thyme. When the pan is hot (really hot- wisps of smoke beginning to form ) sear meat on both sides and remove from pan. Turn down heat and add just enough butter to cover the bottom of the pan, then add the flour , then the onion , garlic ,celery and carrot. Stir constantly until onion is softened and a rough roux forms.

Add the red wine to deglaze the dutch oven , scraping up the browned bits into the sauce. Add worchestershire , gravy magic and stock. Bring to a boil and reduce the liquid by half. Add back the roasts and cover with added stock if necessary to reach a 2/3 covered ratio.
Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Add remaining vegetables and cook 30 minutes more at 375 degrees. Remove from oven and rest for at least 1/2 hour. Slice meat thinly, or pull apart with a fork. Serve with sauce and a rustic bread and a green salad.

Better Late Than Never Macaroni & Cheese

2007-02-06T09:43:00.000-08:00

I have been having trouble posting Sunday Dinner on an actual Sunday- but I hope this hasn't deterred the culinary faithful from accepting my invitation to visit this blog. I will post weekly - even if it isn't Sunday. That's a promise, and i will work on updating on Sunday whenever possible.There will always be a link on Hysteria Lane when updated.

Well , if you ask me this one is worth the wait !
What can be better ( and easier ) than homemade Mac & Cheese ??
It is the ultimate comfort food and perfect for the whole family. And perfectly nutritious , too if you add a green salad . Presto ! A balanced meal that the kids will cheer for . And SO much prettier than the day-glow doppelganger that resides in the blue box.

You all know what I'm talking about here - i bet EVERYONE has a box or two in the pantry. Well, donate it to your favorite food bank and try making this one night - it is worth the little extra effort . Your family will thank you for it and you will love picking at it the next day when you need to eat on the fly. Leftovers are a bonus...

Macaroni & Cheese ( adapted from an America's Test Kitchen recipe)

Serves 6 to 8, or 10 to 12 as a side

*Bread Crumb Topping*
6	slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
3	tablespoons butter (cold), cut into 6 pieces
*Pasta and Cheese*
1	pound elbow macaroni
1	tablespoon salt
5	tablespoons butter
6	tablespoons flour
1 1/2	teaspoons powdered mustard
1/4	teaspoon cayenne pepper
2	cups milk 2 tablespoons plain yogurt
8	ounces Monterey Jack cheese , shredded (2 cups)
8	ounces, cheddar cheese, shredded (2 cups)
1	teaspoon salt

1. For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.

2. For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.

3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to , yogurt
and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

4. Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve. Yum !

Dinner for a Cold , Wet Dog of a Night

2007-01-23T12:34:00.000-08:00

Ok , so it's not a Sunday.
I thought about making dinner on Sunday but we had dinner reservations at Agraria that night with some friends. Yes , a real dinner date sans bebe Bug. It was nice.
We had a great Chardonnay - Hartford Vineyard 2004 - which has singlehandedly , for me ( the- not- so- fondest of Chardonnays to begin with) put Chard on the map again. Subtle oak , never cloying , dry finish , lovely buttery roundness on the tongue- simply gorgeous wine. Agraria is a family farm- owned co-op ( done up like it's Big City cousin in Urban Lounge meets Ted Turner's Lodge decor) restaurant that features Organic produce supplied by small family farms around the country. The menu is seasonal and changes often to reflect what is freshest and most spectacular at the time. Everything form the dinner rolls to the after dinner coffee is amazing.

That all said , i did make dinner last night. I chose some cold weather comfort food. I had a nice boneless leg of lamb in the freezer so i decided to make a winter lamb stew with root vegetables and an Irish Soda bread to go with it.
While i thawed out the lamb i made the bread dough in my Kitchenaid mixer , totally unnecessary but quick and efficient. A proper mixing bowl works just as well , just takes more elbow grease.

While i cooked the stew on the stovetop , i baked the bread and both were ready to serve in approximately an hour. The smell wafting through the house was heavenly. The recipe for the stew is my own , the Irish Soda Bread is adapted from a recipe from Cook's Illustrated.Irish Lamb Stew

1 boneless leg of lamb ( cubed)or lamb stew meat
4 good sized potatoes
6 carrots
2 parsnips
2 onions
3 tablespoons flour
1 tablespoon butter
4 cups chicken stock
1/2 teaspoon thyme leaves
3 bay leaves
1 tsp. worchestershire sauce
salt & pepper

1. Dust Lamb pieces in flour , salt & pepper and sear in a heavy pan. Remove to a plate.
2. Saute vegetables in butter until translucent in dutch oven add flour an lamb pieces, stir to form a roux and add herbs and worchestershire sauce.
3. Add chicken stock to cover and simmer to a boil then turn down heat.
4. Simmer & stir occasionally until thickened and vegetables are fork tender.
5. Cover and continue to simmer until serving - about one hour total.

American-Style Soda Bread with Raisins and Caraway

Yields 1 loaf

3	1/2 cups unbleached flour plus more for work surface
1	cup cake flour
1/4	cup granulated sugar
1 1/2 1 1/2	teaspoons baking soda teaspoons baking powder

1 1/2	teaspoons cream
1 1/2	teaspoons salt
5	tablespoons unsalted butter (4 tablespoons softened + 1 tablespoon melted)
1 1/4	cups buttermilk
1	egg lightly beaten
1	cup raisins
1	tablespoon caraway seed

1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Whisk flours, sugar, baking soda, cream of tartar, and salt in large bowl. Work softened butter into dry ingredients with fork or fingertips until texture resembles coarse crumbs.

2. Add buttermilk, egg, raisins, and optional caraway seed and stir with a fork just until dough begins to come together. Turn out onto flour-coated work surface; knead until dough just becomes cohesive and bumpy, 12 to 14 turns. (Do not knead until dough is smooth, or bread will be tough.)

3. Pat dough into a round about 6 inches in diameter and 2 inches high; place in greased cast-iron pan. Baste top with cream and sprinkle sugar on top, cut an x-mark ( cross to ward off the Devil ! )across the top.

4. Bake until golden brown and a skewer inserted into center of loaf comes out clean or internal temperature reaches 170 degrees, 50 to 55 minutes, covering bread with aluminum foil if it is browning too much. Remove from oven and cool to room temperature, 30 to 40 minutes.

Irish Soda bread is wonderful the next day with a cup of tea . Enjoy !