My friend Jake introduced me to his modified version of Ina Garten's red zinger ice tea. Now I am a full convert!
Steep eight bags of red zinger tea and 4 bags of lemon zinger tea with 32 oz of hot water. Steep for ten minutes.
Add 32 oz. of white grape juice. Add ice and put in the fridge.
Yummy Zingy Ice tea. good alone or mixed with Gin or Champagne. It is a crowd pleaser- ahve pleanty on hand for your next party.
12/18/2006
12/17/2006
12/16/2006
The After Party
The after party is supposed to be better than the actual party. However, if you are the party thrower, the after party entails cleaning up the mess you made to make the party happen. Usually what happens is that I get so exhausted making the party that once every one leave it takes everything out of me just to cover all the left overs up. ( which no one ever takes home- leaving me with more food than I know what to do with)
Dirty Dishes and massive amounts of leftovers. ( anyone wanna help decorate some extra cookies?)
Decorating FUN!
Even though I am 27 years old, I still love decorating holiday cookies. The icing, the glitter, the gold and silver balls. It is all so much fun. And then there are all the cute shapes you can make cookies into.
Yesterday I had a cookie decorating party. I was lucky-- my friend Ali agreed to do the task of rolling out the ginger bread and butter cookie dough, cutting the shapes and baking them. She even brought mixed and colored icing to deccorate with!
Ali brought doves, camels, cats, dinasaurs, and bells. Nothing like decorating a camel and a gingerbread couple to get you in the holiday mood- a soundtrack of Dolly Parton and Willie Nelson holiday music also helped.
11/29/2006
My favorite Holiday
Thanksgiving is my favorite Holiday. I enjoy hanging out with my family and eating good food! Here are some memories from this year's thanksgiving at Nana's House. It included cooking and baking with mom, Hanging out with my Bro Timmy and going over to Nana's for Turkey.
11/23/2006
11/22/2006
Three Layer Pumpkin DEEEE-Lite
Another layered dish to make me feel at home:
Three layers of goodness- Nutty crust, Cream cheese, cool whip and sugar, & pumpkin
1st Layer: mix 1 cup flour, 2 Tblsp sugar, 1/2 cup margarine, 1/2 Cup chopped Walnuts
Bake at 350 untill golden, Let cool
2nd Layer: Beat 8 oz pack of cream cheese, 1 Cup powdered sugar, 6 oz cool whip
3rd Layer: 16 oz can of pumpkin, 2 small packages vanilla instant pudding, 1 cup half and half, 1 tspn cinnamon, 1/2 tspn powdered ginger, 1/4 tspn ground cloves.
4th layer- top with a final layer of plain cool whip and garnish with chopped nuts
Three layers of goodness- Nutty crust, Cream cheese, cool whip and sugar, & pumpkin
1st Layer: mix 1 cup flour, 2 Tblsp sugar, 1/2 cup margarine, 1/2 Cup chopped Walnuts
Bake at 350 untill golden, Let cool
2nd Layer: Beat 8 oz pack of cream cheese, 1 Cup powdered sugar, 6 oz cool whip
3rd Layer: 16 oz can of pumpkin, 2 small packages vanilla instant pudding, 1 cup half and half, 1 tspn cinnamon, 1/2 tspn powdered ginger, 1/4 tspn ground cloves.
4th layer- top with a final layer of plain cool whip and garnish with chopped nuts
Prelude to Thanksgiving
Whenever I come home for the holidays my mom always asks me what my requested meal is. This time I did not hesitate I wanted King Ranch Chicken Cassarole. Nothing makes me feel like home like a good cassarole. And not surprisingly, two weeks ago when my sister came home she also requested King Ranch Chicken Cassarole.
King Ranch Chicken Cassarole
Ingredients:
3-4 cups cooked boned and diced chicken breast ( boil it) ( keep the broth)
1Lb Sharp chedder cheese grated
8-9 flour tortillas cut into pieces
1 can cream of mushroom soup
1 can cream of mushroom soup
1 can chicken broth (retained from boiling of the chicken)
1 can celery Soup
1 small can chopped green chillis
1 can Rotel tomatoes with green chillies
Directions
1)soften tortillas in chicken broth
2) mix all soups and broth togetrher with chillies and tomatos and heat slowly
3) Season with salt and pepper
4) In Buttered cassarole dish layer tortillas, chicken and soup in that order then top with cheese. Continue layering untill all ingredients are used. Final layer should be cheese
5) Bake at 350 for 1 hour
Ingredients:
3-4 cups cooked boned and diced chicken breast ( boil it) ( keep the broth)
1Lb Sharp chedder cheese grated
8-9 flour tortillas cut into pieces
1 can cream of mushroom soup
1 can cream of mushroom soup
1 can chicken broth (retained from boiling of the chicken)
1 can celery Soup
1 small can chopped green chillis
1 can Rotel tomatoes with green chillies
Directions
1)soften tortillas in chicken broth
2) mix all soups and broth togetrher with chillies and tomatos and heat slowly
3) Season with salt and pepper
4) In Buttered cassarole dish layer tortillas, chicken and soup in that order then top with cheese. Continue layering untill all ingredients are used. Final layer should be cheese
5) Bake at 350 for 1 hour
11/20/2006
Slime Balls aka baby cabbages aka Brussell Sprouts
I have a very distinct memory of growing up and my mom occassionally putting something on the table that we were forced to try and had to finish before we left the table. The one food that sticks out in my memory is the night that my mom bought frozen brussell sprouts and boiled them. Then FORCED my sister and I to eat the Slimey balls that they were.
As I remember the Brussell sprouts were slimey balls that tasted NASTY! They were so repulsive that my mom admitted that she would never make us eat them again. My mom was a fair player-- as long as we had to endure the slimey balls she had to try them also. And from what I remember she was not too happy with the slimey balls that frozen brussell sprouts turned out to be.
I suppose my mom had an ulterior motive in making us try the brussell sprouts. In fact, growing up I always remember her saying "you at least have to try it, because some day you may be in someone's house and they might bring you something to eat that smells weird or tastes awfull and you have to be polite and eat it." Little did I know in the middle of eating nasty slime balls that my mom's wisdom would ring true. However, years later when I was in India I realized my mom's wisdom. For the most part I loved Indian food. However, there were rare occassions when I would be at a friend's house and offered fried goat's blood, or when I bit down on a cardomom seed ( which makes your mouth feel like it is being turned inside out). My reaction was usually strong. But I had a little voice in my head that sounded like my mom telling me I had to try it.
Now years after the traumatic slime ball incident I find myself walking through the farmers market and take a special effort to try new things that I have never had or trying things that I have bad memories of as a child. As my mom always reminded me as a child "you never know, your taste buds may have changed." ( ironically I find myself saying the same thing to friends that refuse to eat certain vegetables and my 16 year old brother that is one of the pickiest eaters I know)
In walks the Brussell Sprout
I have recently re-discovered a love for the brussell sprout, (not of the slime ball inclination but fresh farm picked sprouts). I take them home, wash them, halve, and toss with olive oil and salt and pepper. Then I roast them in a 350 oven.
I have recalimed the brussell sprout and now love them.
Thanks mom for teaching me to try new things!
Next mission is to convert my mom back to the brussell sprout. ( everytime I tell her I am making them she cringes, laughs, and then reminds me of the slime ball incident.)
Creamy Rice
Nothing warms a cold rainy day like a pot of creamy risotto! An added bonus is that the constant stirring is very soothing and theraputic. Better still-- share the pot of creamy rice with a friend. Rissotto is great as a stand alone dish or served with a vegtable side. It is also a great blank palatte, to which you can add any desired goody (i.e. peas, shitake mushrooms, truffels (the pig sniff'n kind) etc)
My recipe is essentially the recipe in Joy of Cooking but be sure to use Secret ingredient #1 and Secret Technique #2. And don't trust Joy when it says it only takes 30 minutes. It always takes me longer to stir and incorporate the stock to the desired creaminess. No problem waiting here though-- the wait is well worth it!
Creamy Parmesean Risotto
1) Heat olive oil in saute pan, add chopped onion. Saute until onion is soft
2) Add one cup of aborio rice, toast in the olive oil just to coat the grains of rice
3) Add 1/2 cup of dry white wine. Heat until you can see a cloudy center in the rice grain surrounded by translucent edges
4) SECRET INGREDIENT #1: Homemade Chicken stock. Add one cup of hot homemade chicken stock at a time. Allow rice to absorb the stock then add another.
5) SECRET #2: Constantly stir ( yes as a matter of fact you will be tethered to the stove)
6) Continue adding stock untill the rice is soft and creamy
7) add a cup of frozen peas
8) add one -2 cups parmesean cheese and slabs of butter.
Serve hot!
YUM!
My recipe is essentially the recipe in Joy of Cooking but be sure to use Secret ingredient #1 and Secret Technique #2. And don't trust Joy when it says it only takes 30 minutes. It always takes me longer to stir and incorporate the stock to the desired creaminess. No problem waiting here though-- the wait is well worth it!
Creamy Parmesean Risotto
1) Heat olive oil in saute pan, add chopped onion. Saute until onion is soft
2) Add one cup of aborio rice, toast in the olive oil just to coat the grains of rice
3) Add 1/2 cup of dry white wine. Heat until you can see a cloudy center in the rice grain surrounded by translucent edges
4) SECRET INGREDIENT #1: Homemade Chicken stock. Add one cup of hot homemade chicken stock at a time. Allow rice to absorb the stock then add another.
5) SECRET #2: Constantly stir ( yes as a matter of fact you will be tethered to the stove)
6) Continue adding stock untill the rice is soft and creamy
7) add a cup of frozen peas
8) add one -2 cups parmesean cheese and slabs of butter.
Serve hot!
YUM!
11/18/2006
Fake Cake
I made my first venture into the land of vegan baking today. One of my friends kept going on about how great this coffee shop's vegan carrot cake was so I decided to take a stab at it myself.
In addition to my first vegan cake it was also my first layer cake that did not fall apart when I tried to stack it and put icing on it.
Secret vegan ingredients= FAKE Egg (Ener- G egg replacer) & Tofutti FAKE cream cheese.
Never have I enjoyed FAKE so much!
Plus it made my apartment smell really yummy!
Vegan/FAKE Carrot Cake (compliments of Vegweb)
2-1/4 cups all purpose flour
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon pumpkin pie spice or allspice
1 teaspoon baking powder
1 teaspoon salt
3/4 cup dark brown sugar
3/4 cup cane sugar
3 egg equivalent in Ener-G FAKE egg
1 teaspoon vanilla
1 cup vegetable oil
2 cups finely grated carrots
1 can (about 14 oz) crushe'd pineapple, drained
1 cup shredded coconut
nuts and raisins optional
Preheat oven to 350°. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and eggs until creamy (works best with an electric mixer) - add vanilla, then add vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, and coconut.
I like to use two 6 inch round cake pans and then stack them on top of each other with a layer of frosting sandwiched in the middle. Bake for 40 - 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.
FAKE Cream Cheese Frosting recipe
1 package vegan cream cheese (tofutti) 1/3 cup margarine, softened. 1 tsp. vanilla and 2 cups confectioners sugar
With an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar.
In addition to my first vegan cake it was also my first layer cake that did not fall apart when I tried to stack it and put icing on it.
Secret vegan ingredients= FAKE Egg (Ener- G egg replacer) & Tofutti FAKE cream cheese.
Never have I enjoyed FAKE so much!
Plus it made my apartment smell really yummy!
Vegan/FAKE Carrot Cake (compliments of Vegweb)
2-1/4 cups all purpose flour
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon pumpkin pie spice or allspice
1 teaspoon baking powder
1 teaspoon salt
3/4 cup dark brown sugar
3/4 cup cane sugar
3 egg equivalent in Ener-G FAKE egg
1 teaspoon vanilla
1 cup vegetable oil
2 cups finely grated carrots
1 can (about 14 oz) crushe'd pineapple, drained
1 cup shredded coconut
nuts and raisins optional
Preheat oven to 350°. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and eggs until creamy (works best with an electric mixer) - add vanilla, then add vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, and coconut.
I like to use two 6 inch round cake pans and then stack them on top of each other with a layer of frosting sandwiched in the middle. Bake for 40 - 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.
FAKE Cream Cheese Frosting recipe
1 package vegan cream cheese (tofutti) 1/3 cup margarine, softened. 1 tsp. vanilla and 2 cups confectioners sugar
With an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar.
11/14/2006
Tasty Toasted Treats
There is nothing better to sate an appetite late in the evening than a batch of toasted squash seeds.
I got home from school today and decided to roast my acorn squash. While I patiently wait for the squash to roast with the added butter and brown sugar. I dried off the seeds, tossed them with olive oil and salt and pepper and toasted in the oven for several minutes.
Result: tasty toasted treats. (that is until my cat pulled the paper towl with the seeds on it down from the counter)
Simply Sweet Tators
Thanksgiving is right around the corner and so are tables full of variations on the favorite tuber of sweetness-- the sweet tator!
I grew up with my grandmother's sweet potato casserole mashed sweet potatos with a crunchy topping of brown sugar and pecans. It was almost so sweet it could be a desert. In fact, when I lived in India, on Thanksgiving we made a t-giving meal. My contribution was Nana's sweet potato casserole. Aside from the fact that in India ovens don't exist: I had to resort to a toaster over- increasing the baking time from 1 hour to 6 hours ( even still the topping on the top was never crispy like Nana's-- the cooks laughed at me but told me how much they liked it. It apparently was similar to many of the indian sweets that pack enough sugar to kill a large elephant.
Then there is the perenial sweet tator dish: Yam cubes roasted in a jammy sugar substance and topped with marshmallows.
I recently discovered a much simpler and not quite as sweet version of the sweet tuber.
I take a good size sweet potato, bake it in a 350-400 degree oven, Squeeze open and add butter, little brown sugar and either creme fresche or sour cream.
YUM!!!
I grew up with my grandmother's sweet potato casserole mashed sweet potatos with a crunchy topping of brown sugar and pecans. It was almost so sweet it could be a desert. In fact, when I lived in India, on Thanksgiving we made a t-giving meal. My contribution was Nana's sweet potato casserole. Aside from the fact that in India ovens don't exist: I had to resort to a toaster over- increasing the baking time from 1 hour to 6 hours ( even still the topping on the top was never crispy like Nana's-- the cooks laughed at me but told me how much they liked it. It apparently was similar to many of the indian sweets that pack enough sugar to kill a large elephant.
Then there is the perenial sweet tator dish: Yam cubes roasted in a jammy sugar substance and topped with marshmallows.
I recently discovered a much simpler and not quite as sweet version of the sweet tuber.
I take a good size sweet potato, bake it in a 350-400 degree oven, Squeeze open and add butter, little brown sugar and either creme fresche or sour cream.
YUM!!!
11/13/2006
Yum in the Tum
Cool weather is blowing in and it is time for warm autumn soup to warm my soul.
After getting over fears, propagated by friends, of an apartment that smelled like cauliflower, I spent the evening sauteing, boiling, simmering and pureeing, not to be confused with the motor like purring of my cat.
Cauliflower Pureed Soup Garnished with Toasted Florets and Pecans
Recipe, compliments of the Thanksgiving edition of Food and Wine.
1) Saute 1 leek and 2 cloves of mashed garlic in olive oil.
2) Add chopped Cauliflower from one medium sized head (save several small florets), chopped and peeled granny smith apple.
3) Add three cups of vegetable stock and 4 sprigs of thyme. Bring to a boil and simmer for 45 minutes
Meanwhile....
Open a bottle of wine-- enjoy-- read the paper and listen to good music.
4) Heat the oven at 350. Toss small cauliflower florets and handfull of pecans in olive oil and salt and pepper. Roast in oven.
5) after the soup has simmereed puree in a food mill with the finest grade. (I preferr a food mill to a food processor; the food mill can make a more refined puree. Though sometimes I do the first batch in the food processor and finish it off with the manual food mill.)
Garnish with the roasted pecans and florets. I also added a dallop of goat cheese and a drizzle of Olive oil.
ENJOY autumn's warming soup.
8/04/2006
Colors of Summer
Summer always brings the best flavors to the table- straight from the farm. In addition to the yumminess that a good august harvest brings it also brings briliant colors. Today I enjoyed roasted salmon, with PERFECT sweet corn on the cob, green beans and sliced heirloom tomato drizzeled with olive oil and salt and peper. Throw in some fresh squeezed lemonade and you have the perfect summer dinner.
8/01/2006
Campfire Gourmet!
Summer- the perfect season for camping and grilling. So far this summer I have been able to go camping in one national forest and one national park-- Red River Gorge and Mammoth Cave.The first campsite was super primitive- no running water in walking distance, and the car was a short hike away. During this expedition we were left with dehydrated packs of food that you mix with hot water. Not the best but they gave sustenance for the trip- and added burps the morning after that reminded you of the awful preserved flavors of the food- Our selection- beef strogonough and pad thai. Heat source- Quick and hot fire made of small twigs.
Plus the old campfire standby- Roasted Marshmallows.
Second trip- mammoth cave- We went all out- Brats, roasted corn on the cob and portobello, zuccini and onion kebabs. I toated my olive oil, sea salt and pepper grinder along with my wustoff to the camp ground. Heat source- charcoal fire.
Then for breakfast the next day we woke the neighbors up with the crackle of bacon grease--- bacon with eggs. And last but not least french press illi coffee.
There is something so primordial (no I did not make soup) about cooking over a flame or charcoal. (ignoring the fact that my knuckles became barbequed after scrambling the eggs)
6/19/2006
The Life of Cream and Cone- Cut Short
Summertime is grate for grater's ice cream. I am always able to rangle a friend inot going to get the seasonal flavor. This time it was black rasberry chocholate chunk- And when they say chunk they mean iceberg or glacier. My other favorite is strawberry chocolate chunk!
6/04/2006
Brunch With Myself and the farmland of Kentucky
I enjoy a great brunch filled with friends and an added mimosa is great too. Likewise, I have fond memories of Sunday mornings lounging in bed and making coffee and breakfast with the boy. However for the past six months I have had an opportunity to develop an appreciation for the brunch with myself. It is one of the most self indulgent things a person can give themself.
Perfect cobination:
- Read the Sunday Times
- moka pot cappiccino
- Sunday brunch
I've had multiple variations on the brunch theme:
- fresh salad with vinnegerette and goat cheese with an omlette filled with fresh vegtables and goat cheese
- waffels with fresh strawberries
- bacon bacon bacon
Today I am using up the last of my asparagus:
- roasted kentucky asparagus topped with a kentucky poched egg and goat cheese ( from southern Indiana) and bacon, with a refreshing drink of lemon italian soda and a couple fresh Kentucky strawberries.
It is a Kentucky sunday brunch.
Plus the postal service is playing in the background.
I love my time with myself at sunday brunch.
Perfect cobination:
- Read the Sunday Times
- moka pot cappiccino
- Sunday brunch
I've had multiple variations on the brunch theme:
- fresh salad with vinnegerette and goat cheese with an omlette filled with fresh vegtables and goat cheese
- waffels with fresh strawberries
- bacon bacon bacon
Today I am using up the last of my asparagus:
- roasted kentucky asparagus topped with a kentucky poched egg and goat cheese ( from southern Indiana) and bacon, with a refreshing drink of lemon italian soda and a couple fresh Kentucky strawberries.
It is a Kentucky sunday brunch.
Plus the postal service is playing in the background.
I love my time with myself at sunday brunch.
Green Spears and Red Rubies: An asparagus and Strawberry Marathon
I love the look of asparagus. It has such a unique form slender body with a tightly bound tip. I like to compare it to a spear- Can you imagine a war fought with asparagus spears! Now that truely would be a food revolution. Another pressing question of mine- is the Jolly green giant really an anthropomorphic asparagus?
Last week I made a trip home. One of the highlights of the trip was going to the farm where my 15 year old brother works for the summer. Its less of a farm and more of a strawberry patch and aspargus patch. Timmy stands at the stall, directs people where the best berries are, weighs the harvest and also picks asparagus. So early Saturday morning before it got too hot, my mom and I headed over to the field to get strawberries.
I also saw asparagus growning for the first time and picked about 4lbs.
I came home with about 10 lbs of strawberries and 4 lbs of asparagus and I have been racking my brain all week to figure out how to use the multitude of asparagus. It doesn't help that some of my freinds refuse to eat asparagus.
several meals included the traditional- roast asparagus in olive oil with parmesean cheese (my asparagus standby)
I also made homemade pasta with my new pasta roller. Tossed with fresh pesto from my window garden with two uncooked canned tomatoes diced and added a saute of asparagus and onion and garlic- this was delicious. I thought about pured asparagus and adding it to a pasta dough- I wonder if this would work.
Now it is the end of the week- rather begining of a new one-and I still have a hearty portion of green spears in a bucket in my fridge. Cream of asparagus soup sounds good.
As far as the starwberries go, everyday I have enjoyed the decadence of cereal with fresh strawberries. Now I am going to use the last of the stawberries and make strawberry bread.
Self-Service Froth!
You know you have reached a certain point in life when you can serve yourself a perfectly frothy cappiccino from the privacy of you own home. No need to patranize the soudntrack-filled starbucks.
I just purchased a moka pot (I love how it looks on my stove top- I've never been one much into the clunky filter coffee pots taking up so much room on the counter) and a hand-held battery powered frother. It makes the perfect cappiccino BZZZZZZZ- froth is ready! Froth on command!
The only draw back to my recent moka pot purchase- in my attempt to learn how to make the perfect cappiccino I am intoxicating my body with multiple cups of high octance esspresso shots. Each time increasing the caffine jitters.
Illi coffee, Moka Pot and self-service froth
Plus with my soundtrack of The Southland and the Sunday Times, I have the perfect start to a Sunday.
I just purchased a moka pot (I love how it looks on my stove top- I've never been one much into the clunky filter coffee pots taking up so much room on the counter) and a hand-held battery powered frother. It makes the perfect cappiccino BZZZZZZZ- froth is ready! Froth on command!
The only draw back to my recent moka pot purchase- in my attempt to learn how to make the perfect cappiccino I am intoxicating my body with multiple cups of high octance esspresso shots. Each time increasing the caffine jitters.
Illi coffee, Moka Pot and self-service froth
Plus with my soundtrack of The Southland and the Sunday Times, I have the perfect start to a Sunday.
5/20/2006
Molly Moochers
The spring rains have arrived and so has my favorite springtime fungus- Morels.
About this time every year my eyes are peeled and my nose can find the scent of a morel from a mile away. I remember when I was a kid, my dad and I went morel hunting. I think we came home with a measly 2 morels. But I remember the little morsel. We battered it in flour and fried it.
So then 20 years later, when my interest in cooking was starting to bloom, and I saw the familiar fungus at whole foods, I could not resist. Aside from the $50 / lb price tag I was happy as a clam.
I took my fungi home and read read read about how to prepre it. I ended up following the combined wisdom of both Alice Waters and Paul Bertollli. Heat up butter add morels aadd a tad of white wine and reduce down untill a little jammy. Towards the end add a little tarragon (another one of my favorites).
To my delight the morels ended up being little morsels of goodness. I had just a tiny plate of the fungus but was never so satisfied.
Now, every May I look out for the sponge-cone shaped fungi for a little treat.
Three publications this past month have picked up on the morel craze:
Molly Mooching on Bradly Mountain: The Aestetic Ecology of Appalacian Mountains, Mary Hufford, Gastromomica, Spring 2006.
- some year I want to go to the kentucky mountain mushroom festival and take part in the fungi festivities.
Magic Mushrooms, Gary Wolf, New York Times Magazine, May 7, 2006
Even Michael Pollan in his new Book Omniviore's Dilema writes about his experience foraging for mushrooms.
About this time every year my eyes are peeled and my nose can find the scent of a morel from a mile away. I remember when I was a kid, my dad and I went morel hunting. I think we came home with a measly 2 morels. But I remember the little morsel. We battered it in flour and fried it.
So then 20 years later, when my interest in cooking was starting to bloom, and I saw the familiar fungus at whole foods, I could not resist. Aside from the $50 / lb price tag I was happy as a clam.
I took my fungi home and read read read about how to prepre it. I ended up following the combined wisdom of both Alice Waters and Paul Bertollli. Heat up butter add morels aadd a tad of white wine and reduce down untill a little jammy. Towards the end add a little tarragon (another one of my favorites).
To my delight the morels ended up being little morsels of goodness. I had just a tiny plate of the fungus but was never so satisfied.
Now, every May I look out for the sponge-cone shaped fungi for a little treat.
Three publications this past month have picked up on the morel craze:
Molly Mooching on Bradly Mountain: The Aestetic Ecology of Appalacian Mountains, Mary Hufford, Gastromomica, Spring 2006.
- some year I want to go to the kentucky mountain mushroom festival and take part in the fungi festivities.
Magic Mushrooms, Gary Wolf, New York Times Magazine, May 7, 2006
Even Michael Pollan in his new Book Omniviore's Dilema writes about his experience foraging for mushrooms.
Strawberry Lemonade
It is a beautiful sunny day today- a respite from the weeks of rain and gloom we have been having.
I got an early start at 6 a.m. and have been running since then. A delightful trip tp the makret landed me asparagus for grilling, swiss chard, strawbabies, and a new watercress plant.
After repotting my rosemary and planting the watercress I needed a refreshing drink.
Strawberry lemonade-
- 1 pack instant lemonade mix
- add fresh strawbabies that have been maciating with sugar
- pour in strawbaby juice and several strawberry chunks.
Yum a fresh spring drink!
I got an early start at 6 a.m. and have been running since then. A delightful trip tp the makret landed me asparagus for grilling, swiss chard, strawbabies, and a new watercress plant.
After repotting my rosemary and planting the watercress I needed a refreshing drink.
Strawberry lemonade-
- 1 pack instant lemonade mix
- add fresh strawbabies that have been maciating with sugar
- pour in strawbaby juice and several strawberry chunks.
Yum a fresh spring drink!
5/17/2006
Omnivore's Appetite
Before starting, the Omnivore's Dilemma I had slight disdain and intolerance for those individuals that were constantly reading foods labels to determine calories and fat content. (some have gone so far as to label me intolerant). Now I am finding myself becoming an object of my own disdain.
I find myself turning over a label to reveal the ingredient list are and to determine how much of the food's content is composed of corn. It is amazing how pervasive corn is in all of our diets.
Then to my further excitement, when I made a visit to the farmer's market I found a new farmer that sells grass fed beef. Grass, after all, is why cows have multiple stomachs! I can't wait to cook it up.
All of my excitement over the revelations in Pollen's omnivore dilemma, however are overshadowed by my best friend's dad's thoughts on the subject. (he is a farmer in Ohio and grows corn and raises his own small herd of cows). If only I could recount the many cow stories she has told me. ( like the one where her mom and dad went to a dinner and her mom won a new carhart jacket only to be stealthily traded for a test tube full of bull semen.) How can I get an invitation to these parties?
He doesn't like the current trend in organic food. He raises a valid point- what about the farmer's and families and for that matter the entire US economy that relies on the expansive industry of corn farming? Are we now so intertwined that there is no solution?
Aside from making me hyper aware of the food I am eating and learning where it all comes from I love the education pollen gives on corn sex, industrial agriculture and his myth busting of whole foods.
Omnivore's dilemma is a delightful read and has sparked so many neurons in my brain as well as conversations with friends, farmers and co-workers.
Plus, notwithstanding my new knowledge, I remain an avid omnivore, just a tad bit more conscious of the food I eat.
I find myself turning over a label to reveal the ingredient list are and to determine how much of the food's content is composed of corn. It is amazing how pervasive corn is in all of our diets.
Then to my further excitement, when I made a visit to the farmer's market I found a new farmer that sells grass fed beef. Grass, after all, is why cows have multiple stomachs! I can't wait to cook it up.
All of my excitement over the revelations in Pollen's omnivore dilemma, however are overshadowed by my best friend's dad's thoughts on the subject. (he is a farmer in Ohio and grows corn and raises his own small herd of cows). If only I could recount the many cow stories she has told me. ( like the one where her mom and dad went to a dinner and her mom won a new carhart jacket only to be stealthily traded for a test tube full of bull semen.) How can I get an invitation to these parties?
He doesn't like the current trend in organic food. He raises a valid point- what about the farmer's and families and for that matter the entire US economy that relies on the expansive industry of corn farming? Are we now so intertwined that there is no solution?
Aside from making me hyper aware of the food I am eating and learning where it all comes from I love the education pollen gives on corn sex, industrial agriculture and his myth busting of whole foods.
Omnivore's dilemma is a delightful read and has sparked so many neurons in my brain as well as conversations with friends, farmers and co-workers.
Plus, notwithstanding my new knowledge, I remain an avid omnivore, just a tad bit more conscious of the food I eat.
Strawbabies
Strawbabies: n. 1. Babies born of the straw; 2. Commonly known as the strawberry; 3. Red spring morsel of tartness and sweetness; 3) usually used in multiple recipes, notably: strawbaby shortcake & strawbaby jam, Origin- Lukisms.
My parents came in town today and came bearing gifts: Strawbabies that my grandmother picked from the field next to her house!
A perfect occassion for Strawbaby shortcake. And no I am not ashamed that I make my shortcake with bisquick. In fact, My shortcake brings all the boys to tha yard and they're like its better than your's...I could teach ya but I'd have ta charge.
Shortcake topped with fresh Kentucky Strawbabies, a tad of milk and cool whip.
THen for breakfast shortcake with milk.
The all purpose meal (shortcake)
Read my dad's essay on my grandmother and picking strawbabies:
Berry Season
We all wish for good experiences for our children during their early years. I know all my children have benefited greatly from jobs, sports and Church activities they were involved in during their summers between school sessions. They have all thrived from their public education here in Henderson. I didn’t have that opportunity. As a little kid I first went to public school at the old Central Elementary School but they said I was too religious. Then I went to a private Christian school and they said I was too secular. I didn’t even know what that meant so I just went home to Mom and was “hoome skoulled.” She was real nice but didn’t have much to work with. Recently I went home to my thirty-sixth high school reunion. It was just me and Mom sitting around the punch bowl listening to Joe Cocker, and the Jethro Tull all night on my old LP’s.
I am so proud of our Community and the teachers who make a special effort to educate our children. It takes a special person to be a teacher and we have some of the best. They have nurtured and been good examples for our kids to follow.
I want to especially mention a family that has made my son’s last couple of summers unforgettable. He and his cousin, Bryan W, were born three days apart in 1990 and work in George's strawberry patch, which is located next to Community Baptist Church on Pebble Creek Drive. They have learned valuable lessons that can’t be found in books but that will follow them their entire life and build the character that is much needed in all kids. George, Lisa, Madison and little Kennedy all work at the patch during strawberry, blueberry, black berry and asparagus season. They allow my son, Bryan and my Mom to help in what ever way is needed. My son has learned the value of dependability, hard work, honesty and contributing to the business in more ways than just putting in his time. They pick the strawberries, drive the mule to chauffeur the pickers, work the register, baby sit Kennedy, be a gopher for George and make the best strawberry milk shakes in West Kentucky. My Mom is no spring chicken, just 10 in dog years, but picking strawberries and supervising the boys keeps her young and exhausted. She lives to pick berries of all kinds from Georges’ patch in town and Aunt Bugs’ patch at Baskett. She’s always around directing the pickers to the best spot for the sweetest berries. I think her Mom and Dad knew how much she would love picking berries and they arranged to have her birthday right in the middle of berry season. It is a delight to see my family so involved with the Warrens and I appreciate their patience with the boys and teaching them how to be responsible and know the value of work.
Now this is not an advertisement for the W’s berry patch but I must say if my son doesn’t save enough money to buy his Apple laptop computer this summer I’m afraid his head will pop like a blueberry on steroids.
To me, heaven will be seeing my son come home at the end of a long day after mowing lawns and picking berries, dirty, sun burnt, and sweaty with a couple pints of berries. He, my wife and I eat them with shortcake and cream on a hot June evening in H-son KY.
That’s what memories are made of and this is only one of many made right here in this town. There is nothing like the kids and families here in H-son and we grow some good ones.
My parents came in town today and came bearing gifts: Strawbabies that my grandmother picked from the field next to her house!
A perfect occassion for Strawbaby shortcake. And no I am not ashamed that I make my shortcake with bisquick. In fact, My shortcake brings all the boys to tha yard and they're like its better than your's...I could teach ya but I'd have ta charge.
Shortcake topped with fresh Kentucky Strawbabies, a tad of milk and cool whip.
THen for breakfast shortcake with milk.
The all purpose meal (shortcake)
Read my dad's essay on my grandmother and picking strawbabies:
Berry Season
We all wish for good experiences for our children during their early years. I know all my children have benefited greatly from jobs, sports and Church activities they were involved in during their summers between school sessions. They have all thrived from their public education here in Henderson. I didn’t have that opportunity. As a little kid I first went to public school at the old Central Elementary School but they said I was too religious. Then I went to a private Christian school and they said I was too secular. I didn’t even know what that meant so I just went home to Mom and was “hoome skoulled.” She was real nice but didn’t have much to work with. Recently I went home to my thirty-sixth high school reunion. It was just me and Mom sitting around the punch bowl listening to Joe Cocker, and the Jethro Tull all night on my old LP’s.
I am so proud of our Community and the teachers who make a special effort to educate our children. It takes a special person to be a teacher and we have some of the best. They have nurtured and been good examples for our kids to follow.
I want to especially mention a family that has made my son’s last couple of summers unforgettable. He and his cousin, Bryan W, were born three days apart in 1990 and work in George's strawberry patch, which is located next to Community Baptist Church on Pebble Creek Drive. They have learned valuable lessons that can’t be found in books but that will follow them their entire life and build the character that is much needed in all kids. George, Lisa, Madison and little Kennedy all work at the patch during strawberry, blueberry, black berry and asparagus season. They allow my son, Bryan and my Mom to help in what ever way is needed. My son has learned the value of dependability, hard work, honesty and contributing to the business in more ways than just putting in his time. They pick the strawberries, drive the mule to chauffeur the pickers, work the register, baby sit Kennedy, be a gopher for George and make the best strawberry milk shakes in West Kentucky. My Mom is no spring chicken, just 10 in dog years, but picking strawberries and supervising the boys keeps her young and exhausted. She lives to pick berries of all kinds from Georges’ patch in town and Aunt Bugs’ patch at Baskett. She’s always around directing the pickers to the best spot for the sweetest berries. I think her Mom and Dad knew how much she would love picking berries and they arranged to have her birthday right in the middle of berry season. It is a delight to see my family so involved with the Warrens and I appreciate their patience with the boys and teaching them how to be responsible and know the value of work.
Now this is not an advertisement for the W’s berry patch but I must say if my son doesn’t save enough money to buy his Apple laptop computer this summer I’m afraid his head will pop like a blueberry on steroids.
To me, heaven will be seeing my son come home at the end of a long day after mowing lawns and picking berries, dirty, sun burnt, and sweaty with a couple pints of berries. He, my wife and I eat them with shortcake and cream on a hot June evening in H-son KY.
That’s what memories are made of and this is only one of many made right here in this town. There is nothing like the kids and families here in H-son and we grow some good ones.
4/28/2006
Lemony Swiss Chard Pancakes
This week finds me in the middle of Law school finals. Usually, all I can manage to do during this time of the year is study, watch mindless TV and sleep. This week however I am cableless and have lots of produce in the fridge waiting for its fate-- my stomach.
My meal tonight included Swiss chard cinnamon pancakes with Lemon Hummus on top, garnished with chiffonad of Sorrel and fresh lemon wedges.
Swiss Chard & Cinnamon Pancakes
Rinse off a bunch of swiss chard then put in a pot on medium heat to wilt the chard
In a separate bowl mix
- 4 beaten eggs
- 1 cup chopped onions
- 1/2 cup bread crumbs
- 1 tsp cinnamon
- 1/2 tsp all spice
- 3/4 tsp salt
-1/4 tsp black pepper
When the Chard is wilted add it to the mixture.
Heat a non stick pan with a tad of Olive oil.
Drop heaps of the mixture in and fliip once each side is done- about 3-4 minutes.
Garnish with Hummus or sour cream, or creme fresche, and lemon wedges.
To add more lemon flavor I added chiffonade of sorrel.
A perfect lemon retrete for a warm spring evening!
4/16/2006
Indoor Agriculture
The Market today was full of starter herbs, so I gave in to temptation and bought enough to create a window box of herbs, This will add to my already hearty harvest of mixed lettuce that I have growing in the window.
I added:
- Tarragon (great fresh herb with a bitter yet sweet bite I love this herb)
- 2 Basil plants- perfect for pesto and garnishes
- oregeno
- thyme
- chives
- parsley
I love having the ability to step over to my window and pick fresh lettuce for a light salad. And now the freshest of herbs are at my finger tips- my windowsill.
Indoor agriculture is a great addition to weekly trips to the farmers' market and a community garden plot. It adds life to an otherwise dead apartment. Plus I love watching plants grow. Life is amazing!
4/11/2006
Crusty Pecans
I found one more use for all those pecans my grandmother gave me-- Pecan encrusted salmon. I found the recipe on the internet and it packs a great- nutty flavor encasing the savory goodness of the Salmon inside.
1) Grind 1 cup of pecans to a rough powder
2) Add 3-4 minced cloves of garlic, 1/2 tsp salt, 1/4 tsp cayenne pepper
3) dip salmon in Olive oil then cover with pecan mixture
4) sear one side on the stove top for a couple minutes
5) place in 450 degree oven for 3-5 minutes.
I ate this with a small spring green salad. It is a great lunch!
1) Grind 1 cup of pecans to a rough powder
2) Add 3-4 minced cloves of garlic, 1/2 tsp salt, 1/4 tsp cayenne pepper
3) dip salmon in Olive oil then cover with pecan mixture
4) sear one side on the stove top for a couple minutes
5) place in 450 degree oven for 3-5 minutes.
I ate this with a small spring green salad. It is a great lunch!
4/09/2006
Soup=Bliss
How much easier can you obtain bliss than by throwing chick peas, butter beans, peas, rosemary red pepper flakes, and spinach into a pureed soup.
Pureed Bean Soup:
1) saute 1 diced onion and 3 diced garlic cloves
2) add diced rosemary and red pepper flakes
3) add one can of drained chick peas and one can of white beans
4) add 2 or 3 cups of water or chicken or vegtable stock (water is just fine-you will never tell the difference)
5) simmer for a while
6) puree the soup ( I love any excuse to use my hand crank food mill but feel free to use a food processor as well)
7) add puree to pot, add frozen peas and baby spinach (swiss chard is nice too)
8) add a pat of butter, squirt of honey, a splash of balsamic vineger, salt and pepper to taste
garnish with freshly chopped scallions and grated parmeseam cheese.
Result: a perfectly pueree of silky goodness= bliss
Makes enough for 2 or 1 with leftovers.
Pureed Bean Soup:
1) saute 1 diced onion and 3 diced garlic cloves
2) add diced rosemary and red pepper flakes
3) add one can of drained chick peas and one can of white beans
4) add 2 or 3 cups of water or chicken or vegtable stock (water is just fine-you will never tell the difference)
5) simmer for a while
6) puree the soup ( I love any excuse to use my hand crank food mill but feel free to use a food processor as well)
7) add puree to pot, add frozen peas and baby spinach (swiss chard is nice too)
8) add a pat of butter, squirt of honey, a splash of balsamic vineger, salt and pepper to taste
garnish with freshly chopped scallions and grated parmeseam cheese.
Result: a perfectly pueree of silky goodness= bliss
Makes enough for 2 or 1 with leftovers.
4/08/2006
Broccoli Rabe- Variation on a Theme
Tonight, I had a variation on a theme of broccoli- Broccoli Rabe. Not quite broccoli, not quite a green, Broccoli Rab has a very distinct taste. Bitter and green Crunch and smooth.
Working on the variation on a theme motif I decied to take one of my old standbys- Spinach sauteed with raisins and pine nuts and add a dash of Luke variation. Tonight's variation on a theme- Broccoli rabe with raisins, walnuts and goat cheese.
Saute broccoli rabe in ginger-lime butter, meanwhile soak raisins in warm water and toast walnuts. Once the Rabe is wilted add raisins and walnuts. Finally, add a splash of sherry vinegar and a diash of sugar to cut the rabe's bitterness. Finanly add crumbles of goat cheese.
A scrumptious dinner.
Working on the variation on a theme motif I decied to take one of my old standbys- Spinach sauteed with raisins and pine nuts and add a dash of Luke variation. Tonight's variation on a theme- Broccoli rabe with raisins, walnuts and goat cheese.
Saute broccoli rabe in ginger-lime butter, meanwhile soak raisins in warm water and toast walnuts. Once the Rabe is wilted add raisins and walnuts. Finally, add a splash of sherry vinegar and a diash of sugar to cut the rabe's bitterness. Finanly add crumbles of goat cheese.
A scrumptious dinner.
4/07/2006
Bountiful Market
I could barely sleep last night because I knew that I would be making my first visit to the farmer's market. I had dreams of chard, sorrel, spinach and french breakfast radishes running through my head. I underestimated the weather and experinced a very brisk bike ride and soaked up the morning drizzle. My fingers are now buring from the cold!
My favorite farmer's were there today, Ivor with his great display and great organic greens. I got eggs, baby carrots, baby onions, broccoli rabe, MOMMA bok choi, spinach and mescelum (to suplant my apartment supply). I also bought some more spring lettuce starters for my window box and a basil plant for a full season supply of pesto.
Now I am itching to cook it up! Cuz that's what I wuz born ta do.
My favorite farmer's were there today, Ivor with his great display and great organic greens. I got eggs, baby carrots, baby onions, broccoli rabe, MOMMA bok choi, spinach and mescelum (to suplant my apartment supply). I also bought some more spring lettuce starters for my window box and a basil plant for a full season supply of pesto.
Now I am itching to cook it up! Cuz that's what I wuz born ta do.
Risotto Crisp
What started out as an attempt to make leftover risotto into risotto cakes/fritters soon turned into crispy rissoto hash. The consistancy was close to that of hash browns with a crispy bite. I added a bit of marinera sauce and topped with parmesean.
Next time I'll add the eggs and hope the fritters stick together.
Next time I'll add the eggs and hope the fritters stick together.
4/05/2006
Pink Food
I guess February is more appropriately the month for Pink food themes. Spring also can be a good reason for pink food. Spring has many pastel colors, pink tulips, pink died eggs and pink Salmon. But most importantly, my biggest inspiration for eating Salmon is Julia. How can one forget the day she plopped a huge salmon on her counter and proceeded to cook it up. So much more fitting, given the fact that this week a new book was released that is by Julia and her great nephew. The book chronicals Julia's time in France where she began her passion for food it is: My Life in France," by Julia Child with Alex Prud'homme
I always thought it was weird that Salmon's pink color is artificial. What is the reason behind eating pink fish? Regardless, now that it is pink it is a great food for a pink themed meal. Added exccitement to a dinner of Salmon is today's discovery of a transitional fish to land animal. Scientist have found the first fish with Forward Facing Fins- indicating that fish slowly transitioned from the sea and started inhabiting land.
Today the fishmonger at whole foods pointed me in the direction of the farm raised salmon. I am broiling it with a lime ginger butter and eating with a simple parmesean cheese rissoto.
Pink is the reason for the season.
I always thought it was weird that Salmon's pink color is artificial. What is the reason behind eating pink fish? Regardless, now that it is pink it is a great food for a pink themed meal. Added exccitement to a dinner of Salmon is today's discovery of a transitional fish to land animal. Scientist have found the first fish with Forward Facing Fins- indicating that fish slowly transitioned from the sea and started inhabiting land.
Today the fishmonger at whole foods pointed me in the direction of the farm raised salmon. I am broiling it with a lime ginger butter and eating with a simple parmesean cheese rissoto.
Pink is the reason for the season.
Pea Shoot Lunch
It is officially spring and I had my mainstay spring (or for that matter any season) lunch. Whenever I am out of leftovers and in need of a good lunch I throw this meal together in less than 30 min. Today, I used fresh mescelum that I grew in my apartment in a window box. Nothing is quite as fulfilling as eating lettuce that I grew in my own apartment. Plus in this one I added some pea shoots. An added variation includes roasting/grilling baby zucchini and adding it to the salad. YUM!
Fresh spring green salad with a sherry vinnegerette, crumbled goat cheese and toasted pine nuts. Roasted red potatoes, & omlette
The meal is fresh light and so savory. A perfect meal for the middle of a sunny spring day.
Fresh spring green salad with a sherry vinnegerette, crumbled goat cheese and toasted pine nuts. Roasted red potatoes, & omlette
The meal is fresh light and so savory. A perfect meal for the middle of a sunny spring day.
3/22/2006
BBC-- Baby Bok Choi
At one time my former boyfriend and I created a "rap" song utilizing the rhythmic sound of baby bok choi. It requires particular emphasis on the (B)aby (B)ok (C)hoi. If you were to assign a rhythym to it the baby bock would each get an eight note and the choi would be a halfnote.
Aside from inspiring musical expression baby bok choi is one of my favorite vegtables. I love to eat it fairly simple. I take a relatively small BBC halve it, run under water, add a little hot seasame oil and steam on a grill pan.
The BBC has a distinct juicy and fresh taste to it, while retaining a yummy crunch.
Baby Bock Choi got back!
Unseasonal Indulgence
A trip to Whole Foods and I am unabashedly inspired by unseasonal foods. Somewhere I read about how Whole Foods tempts people with organic yet un-seasonal foods. It's true- but honestly- there are only so many roots and tubers that a boy can eat during the winter months. Plus the sun is starting to warm me up and I am ready for the bounty of spring and summer. I am getting a head start with this weeks list of unseasonal produce. (don't tell Alice Waters). Meanwhile my crop of mescelum mix in my window planter is starting to produce some nice seasonal leaves of green goodness.
My canvas of food this week:
- New onions
- Swiss chard
- Red potatos
- Baby bok choi
- Sugar snap peas
- Zucchini (way out of season)
- strawberries
I was also tempted by the fiddlehead ferns but somehow managed to stay away from them- perhaps next week.
Stay tuned to see what type of puzzle all the pieces form together.
My canvas of food this week:
- New onions
- Swiss chard
- Red potatos
- Baby bok choi
- Sugar snap peas
- Zucchini (way out of season)
- strawberries
I was also tempted by the fiddlehead ferns but somehow managed to stay away from them- perhaps next week.
Stay tuned to see what type of puzzle all the pieces form together.
3/21/2006
Krispy Kreme
A weekend in DC would not be complete without eating at my favorite restaurants. Ranging from Amma's South Indian, to full kee shrimp dumpling soup to the pure temptation of Krispy Kreme located next to the dupont metro stop. I indulged in my temptations.
3/17/2006
Weekend of FOOD
I'm in my former home of DC for the week. When people ask me what my plans are they usually constist of hanging out with friends and eating at my favorite restaurants.
The next question is to list all my favorite restaurants. After listing them all my friends reply- sounds like you will have a full time job eating. That characterization is pretty much reality.
Great places to eat in DC:
- coffee in the morning- tryst- the chocolate ship waffels are wonderdful and bowls of strong coffee will take you to new heights (adams morgan living room)
- teaism (tea and they have a wonderful shrimp spring roll with excellent dipping sauce)
- Burma- (second floor eatery in chinatown) one of my favorite palces ot eat! Get the fresh ginger salad and the pickled mustard plant
- Chinatown Express- Right below Burma- fresh noodle soup with beef
- Full Kee- More chineese noodles- shrimp dumpling soup hong kong style
-Jaleo- tapas - dates wrapped in bacon YUM!
- Meskerem- Ethiopean vegetarian combo
-Ammas- South India like Maleyalee's eat (Georgetown)
- Bua - where the waitress know my friend and staurt by face and know exactly what we order as soon as we walk in the door.
- The Diner- the cliche trendy 24 hour diner in adams morgan- love to go late at night with Malea and catch up after a hectic day of flying.
- Plus on Sundays the Farmer's Market in Dupont Circle is GREAT!
I could go on but am already running out of time slots to eat.
The next question is to list all my favorite restaurants. After listing them all my friends reply- sounds like you will have a full time job eating. That characterization is pretty much reality.
Great places to eat in DC:
- coffee in the morning- tryst- the chocolate ship waffels are wonderdful and bowls of strong coffee will take you to new heights (adams morgan living room)
- teaism (tea and they have a wonderful shrimp spring roll with excellent dipping sauce)
- Burma- (second floor eatery in chinatown) one of my favorite palces ot eat! Get the fresh ginger salad and the pickled mustard plant
- Chinatown Express- Right below Burma- fresh noodle soup with beef
- Full Kee- More chineese noodles- shrimp dumpling soup hong kong style
-Jaleo- tapas - dates wrapped in bacon YUM!
- Meskerem- Ethiopean vegetarian combo
-Ammas- South India like Maleyalee's eat (Georgetown)
- Bua - where the waitress know my friend and staurt by face and know exactly what we order as soon as we walk in the door.
- The Diner- the cliche trendy 24 hour diner in adams morgan- love to go late at night with Malea and catch up after a hectic day of flying.
- Plus on Sundays the Farmer's Market in Dupont Circle is GREAT!
I could go on but am already running out of time slots to eat.
Squirrels, Nuts, and Nana
I love my grandmother! She always pulls through with excellent coffee cakes, the best mashed potatoes and green beans, and most recently Pecans. Above all the food that she makes I just love her. I could spend all day lying on her couch and watching TV with her.
My grandmother (Nana) has a pecan tree on the side of her house and I love envisioning her and my grandfather (popop) sitting in their lliving room picking out the pecans from their shells as they watch the latest cable news TV magazine. I also envision Nana chasing after the squirrels to make sure she gets every single nut in her yard. I've been told that Nana stays up at night fretting over whether the squirrels are hording all her pecans.
Naturally, when I received a care package last week from Nana I was super excited to get a sour cream container full of pecans hand picked with love.
While I am perfectly content eating pecans bythe handfull I needed to find a way to use them in cooking. Thoughts of Nana's famous pecan pie ran through my head, but I finally settled on pecan waffels. YUM! With fresh stawberries and blueberries on top.
My grandmother (Nana) has a pecan tree on the side of her house and I love envisioning her and my grandfather (popop) sitting in their lliving room picking out the pecans from their shells as they watch the latest cable news TV magazine. I also envision Nana chasing after the squirrels to make sure she gets every single nut in her yard. I've been told that Nana stays up at night fretting over whether the squirrels are hording all her pecans.
Naturally, when I received a care package last week from Nana I was super excited to get a sour cream container full of pecans hand picked with love.
While I am perfectly content eating pecans bythe handfull I needed to find a way to use them in cooking. Thoughts of Nana's famous pecan pie ran through my head, but I finally settled on pecan waffels. YUM! With fresh stawberries and blueberries on top.
3/04/2006
Brokeback RANCH
Well it's Oscars' weekend and in its honor and in honor of all the gay cowboys out there I've decided to indulge in my two temptations-- Ranch and Cowboys. Well maybe just the former.
I love a good falafel stuffed in a pita with lettuce, tomato, cucumber and a twist of ranch dressing.
Not quite the mid-east tahini but I like to call ranch the tahini of America!
YUM! I love a good middle-eastern taco with American Tahini!
So to all you cowboys, cowboy lovers and all ranch lovers I eat in your honor.
Spring Sprouts
This past week we had a warm spell and it got me excited about planting my garden.
I have a community Garden plot behind a neighborhood school. I sat up late the other night fantisizing about what I will plant.
For spring I can't wait to see the sprouts poking their green heads above the dirt.
Here is my list for spring so far:
-sorrel (provides an explosion of citrus in your mouth all contained in a little green leaf)
-Swiss Chard (provides greens all year round)
- French Breakfast radishes
- Mescelum mix
- Snow peas
- Broccoli
I can't wait to get my hands in the dirt!
I have a community Garden plot behind a neighborhood school. I sat up late the other night fantisizing about what I will plant.
For spring I can't wait to see the sprouts poking their green heads above the dirt.
Here is my list for spring so far:
-sorrel (provides an explosion of citrus in your mouth all contained in a little green leaf)
-Swiss Chard (provides greens all year round)
- French Breakfast radishes
- Mescelum mix
- Snow peas
- Broccoli
I can't wait to get my hands in the dirt!
Noodle Cartel
The New York Times has an article today about the rising cost of a bowl of noodles in Western China. Apparently to purchase a bowl of noodles you now have a 4 cent hike in the price. Some are blaming the rising price on a noodle cartel.
Fortunately I was able to enjoy the noodles of China before the threat of the noodle cartel. I can attest-- They make some fine noodles. In Washington DC, I worked two blocks away from Chinatown (China block). And my friend Mona and I would always go to Chinatown Express. The front window of this place has is a living breathing advertisement to wett any passerbyers' appetite -a chinese man making the homemade noodles tossing the dough and manhandeling it. (see photo above that's the real guy!) They also have florecscent orange ducks hanging in the window and other hanging dead things. I always got their fresh noodle beef soup. Noodles hit the spot on a cold or even a warm day.
With noodles on my mind, I decided to once again make a noodle dish last night, though not of the Asia variety, but of an Italian bent. For some reason I have been on a noodle kick... perhaps there is a noodle revolution going on in my head. Or perhaps I am trying to get my fill of noodles before the noddle cartel makes its way to the western hemisphere.
Last night I made linguine with a saute of onion, garlic, asparagus, chicken/apple/ gouda sausage, potobello mushrooms and swiss chard. Indeed a strange combination, and at one time when everything was mounded in the pan I thought, "how is this going to turn into a pasta sauce?". But some how after everything reduced down it turned into a nice pasta sauce with tons of flavor. In the end, I added a very light wine and cream sauce.
Aside from the charred (burnt) burshetta I attmepted to make (which set off the smoke alarm), the meal was great rounded off with a glass of Ruffino Orvieto Classico white wine.
Noodle lovers unite against the Noodle Cartel!
3/01/2006
It's Easy Being Green
Contrary to Kermit the Frog's assertion that "it's not easy being green", when it comes to asparagus and dill, it is easy being green.
My fridge remains rather bare, and while I should stick to principles and try to eek out a meal out of the leftovers and soggy leek in the bottom of the produce drawer, I decided to take a trip to our town's first downtown gourmet food market. They had their grand opening today. (I live downtown and am very excited about having a gourmet market close to me.)
I am still staying on the minimal side of things. Though due to slim pickin's in the wallet and a desire for a relaxing meal, I decided to supplement my fridge with new veggies.
I randomly picked a fresh bunch of asparagus and several red potatoes.
A perusal through Alice Water's "Vegetables" and I landed a recipe for simple asparagus soup. An assembly of Asparagus, red potato, onion and a dallop of creme fraiche. I think I will also have some baked tilapia dusted with dill on the side. And a salad with goat chese fritters ( goat cheese covered in italian bread crumbs and fried). And dessert: Chocolate mint ice cream. YUM!
The added bonus is that I have one more excuse to use my food mill.
A Green Evening!
My fridge remains rather bare, and while I should stick to principles and try to eek out a meal out of the leftovers and soggy leek in the bottom of the produce drawer, I decided to take a trip to our town's first downtown gourmet food market. They had their grand opening today. (I live downtown and am very excited about having a gourmet market close to me.)
I am still staying on the minimal side of things. Though due to slim pickin's in the wallet and a desire for a relaxing meal, I decided to supplement my fridge with new veggies.
I randomly picked a fresh bunch of asparagus and several red potatoes.
A perusal through Alice Water's "Vegetables" and I landed a recipe for simple asparagus soup. An assembly of Asparagus, red potato, onion and a dallop of creme fraiche. I think I will also have some baked tilapia dusted with dill on the side. And a salad with goat chese fritters ( goat cheese covered in italian bread crumbs and fried). And dessert: Chocolate mint ice cream. YUM!
The added bonus is that I have one more excuse to use my food mill.
A Green Evening!
Leftovers & Temptation
One of the great things about cooking at home all the time is that I rarely ever have to spend money at restaurants. I am running low on cash this week until Friday rolls around and I have been living off of leftover Polbano Pesto Pasta and Uppuma. They are great leftovers by the way! I find that when I eat leftovers I like to stagger them. I cannot eat for lunch what I had for dinner the previous night. I shuffle it up a bit.
Feeling tired by leftovers, I gave into the temptation of fried chicken; last night my class mate, Annie, convinced me to eat dinner at a place called Cottage Kitchen. As if the name were not enough, the place really is like a cottage and you can get any arrangement of home cooking. We both chose the fried chicken with two sides (mashed potatoes and green beans). Good home cooking was exactly what I needed to warm my soul.
Then I got home and guiltily had a second meal of leftover Polbano Pesto Pasta.
Feeling tired by leftovers, I gave into the temptation of fried chicken; last night my class mate, Annie, convinced me to eat dinner at a place called Cottage Kitchen. As if the name were not enough, the place really is like a cottage and you can get any arrangement of home cooking. We both chose the fried chicken with two sides (mashed potatoes and green beans). Good home cooking was exactly what I needed to warm my soul.
Then I got home and guiltily had a second meal of leftover Polbano Pesto Pasta.
2/27/2006
High Tea
Lately I have found myself enjoying the comfort of my apartment and curling up on my couch while I listen to my favorite Cat Power, or Death Cab album. The perfect companion-- a warm cup of tea.
I grew accustomed to drinking tea daily when I was in India. We would have a mid-morning and mid-afternoon tea. Plus if you ever visited anyone's house they would quickly heat some up or send someone out to get it from the local tea stall. I will never forget rolling up to an Indian railway station in the middle of the night and hearing the tea whallas yelling Chai, Chai in a high pitched nasal voice.
Steeps of late:
- Ginseng Peppermint
- Good Earth Original Blend
- Celestial Seasonings- Bengal Spice
- South India
- Honeyroo- A rooiboos blend that has a honey flavor- at the local Coffee shop I was always labeled the "high maintenance tea boy because this tea takes 10 minutes to steep-- 10 minutes of wonder, anticipation, and enjoyment of the sent it emits.
- Lest we forget my mom's blend of "spice tea"- instant ice tea mixed with tang and cinnamon
I could not live without my oxo tri-tone whistling tea kettle, my bodum tea basket and my trusty selections of loose leaf tea.
I grew accustomed to drinking tea daily when I was in India. We would have a mid-morning and mid-afternoon tea. Plus if you ever visited anyone's house they would quickly heat some up or send someone out to get it from the local tea stall. I will never forget rolling up to an Indian railway station in the middle of the night and hearing the tea whallas yelling Chai, Chai in a high pitched nasal voice.
Steeps of late:
- Ginseng Peppermint
- Good Earth Original Blend
- Celestial Seasonings- Bengal Spice
- South India
- Honeyroo- A rooiboos blend that has a honey flavor- at the local Coffee shop I was always labeled the "high maintenance tea boy because this tea takes 10 minutes to steep-- 10 minutes of wonder, anticipation, and enjoyment of the sent it emits.
- Lest we forget my mom's blend of "spice tea"- instant ice tea mixed with tang and cinnamon
I could not live without my oxo tri-tone whistling tea kettle, my bodum tea basket and my trusty selections of loose leaf tea.
Uppuma Pittikkum!
Uppuma Pittikkum = I like uppuma
My fridge is rather bare today. I was gone all weekend and didn't have time to go shopping. I am left with the bare essesntials that remain in the firdge: left over indian chillis, curry leaves and that's about it, other than a leek and some lettuce.
I can't think of a better excuse to make one of my favorite comfort foods-Uppuma! Uppuma is a South Indian tiffin dish that is made from rava (aka cream of wheat- though I resist this definition because it is nothing like cream of wheat). You can find rava at any Indian grocery store. The rava is mixed with onions peas and spices and water and then forms into a thick maleable mixture. I like to fill a bowl full with uppuma and then turn the bowl upside down. It creates a little mold of uppuma.
To eat-- I mix the uppuma with yougurt and a little bit of sugar.
Uppuma
-1 cup rava
-1 1/2 teaspoon Ghee
First: Heat the ghee in a pan and "fry" the rava untill it turns light brown and emits a roasted smell.
-3 teaspoons oil
-1/2 teaspoon black mustard seed
-1 tablespoon Begal Gram dal
-1 dried red chilli broken into pieces
Second: Heat the oil, add the mustard seeds dal and red chilli.
-few curry leaves
-1 big onion- diced
-3 green chillis- diced finely
Third: When the mustard seeds start to sputter add the curry leaves onion and green chilli.
-2 1/2 cups water
-frozen peas or mixed frozen vegetables
-salt to taste
Fourth Afer the onion turns golden brown add the water, peas and salt. Bring to a boil and add the rava slowly integrating into the boiling water. Stir until the consistancy becomes thick and the water is absorbed by the rava.
ENJOY: Add a dallop of yogurt and some sugar! Best of all-- eat it like an Indian and mix everything together with your fingers; form into a ball and scoop into your mouth. Eat with a glass of fresh lime soda or make a batch of Indian tea (darjeeling topped off with milk and plenty of sugar).
Note on Indian cooking:
I find that whenever I invite friends over for Indian food they are always impressed by my ability to make Indian food. It is a common misconception that Indian food is impossible and full of many multiple steps. I am here to tell you that, once you get over your fear of Indian cooking, it is very easy and methodical. I learned how to cook by sitting on the floor next to my Indian amma (mother) Karthama while she prepared all our food when I was studying abroad in Madurai, Tamil Nadu. Observation is a great way to learn the flow and rhythym of Indian cooking.
Additionally, I always make sure I read the recipe and divide the recipe into seperate sections. Next I prep all the food and put them in little bowls according to what step they belong to. Then all it takes is assembling all the seperate parts and adding everything at the appropriate time.
Special Indian cooking gadget of the day: Masala Dabba. This is likely one of my most prized cooking possessions. It is a tin canister that has 6 little cups inside that
I put my essesntial Indian spices in and it has a cover that seals in all the flavor and keeps air out.When I am ready to make Indian food, I pull it out of the cabinet above my stove and have all my indian spices at my fingertips. I like to include: cumin seed, ground cumin, cayenne pepper, fenegrunk seed, tumeric, and curry powder. (a very South Indian spice combination). This little gadget also makea a great wedding or housewarming gift for anyone that enjoys Indian cooking. It is my signature gift paired with a South Indian cookbook.
Recommended South Indian cookbooks:
Nita Mehta's South Indian favorites. isbn 81-86004-15-5
Dakshin: Vegetarian Cuisine from South India, by Chandra Padanabhan.
Cappatalama? (Shall we eat?)
My fridge is rather bare today. I was gone all weekend and didn't have time to go shopping. I am left with the bare essesntials that remain in the firdge: left over indian chillis, curry leaves and that's about it, other than a leek and some lettuce.
I can't think of a better excuse to make one of my favorite comfort foods-Uppuma! Uppuma is a South Indian tiffin dish that is made from rava (aka cream of wheat- though I resist this definition because it is nothing like cream of wheat). You can find rava at any Indian grocery store. The rava is mixed with onions peas and spices and water and then forms into a thick maleable mixture. I like to fill a bowl full with uppuma and then turn the bowl upside down. It creates a little mold of uppuma.
To eat-- I mix the uppuma with yougurt and a little bit of sugar.
Uppuma
-1 cup rava
-1 1/2 teaspoon Ghee
First: Heat the ghee in a pan and "fry" the rava untill it turns light brown and emits a roasted smell.
-3 teaspoons oil
-1/2 teaspoon black mustard seed
-1 tablespoon Begal Gram dal
-1 dried red chilli broken into pieces
Second: Heat the oil, add the mustard seeds dal and red chilli.
-few curry leaves
-1 big onion- diced
-3 green chillis- diced finely
Third: When the mustard seeds start to sputter add the curry leaves onion and green chilli.
-2 1/2 cups water
-frozen peas or mixed frozen vegetables
-salt to taste
Fourth Afer the onion turns golden brown add the water, peas and salt. Bring to a boil and add the rava slowly integrating into the boiling water. Stir until the consistancy becomes thick and the water is absorbed by the rava.
ENJOY: Add a dallop of yogurt and some sugar! Best of all-- eat it like an Indian and mix everything together with your fingers; form into a ball and scoop into your mouth. Eat with a glass of fresh lime soda or make a batch of Indian tea (darjeeling topped off with milk and plenty of sugar).
Note on Indian cooking:
I find that whenever I invite friends over for Indian food they are always impressed by my ability to make Indian food. It is a common misconception that Indian food is impossible and full of many multiple steps. I am here to tell you that, once you get over your fear of Indian cooking, it is very easy and methodical. I learned how to cook by sitting on the floor next to my Indian amma (mother) Karthama while she prepared all our food when I was studying abroad in Madurai, Tamil Nadu. Observation is a great way to learn the flow and rhythym of Indian cooking.
Additionally, I always make sure I read the recipe and divide the recipe into seperate sections. Next I prep all the food and put them in little bowls according to what step they belong to. Then all it takes is assembling all the seperate parts and adding everything at the appropriate time.
Special Indian cooking gadget of the day: Masala Dabba. This is likely one of my most prized cooking possessions. It is a tin canister that has 6 little cups inside that
I put my essesntial Indian spices in and it has a cover that seals in all the flavor and keeps air out.When I am ready to make Indian food, I pull it out of the cabinet above my stove and have all my indian spices at my fingertips. I like to include: cumin seed, ground cumin, cayenne pepper, fenegrunk seed, tumeric, and curry powder. (a very South Indian spice combination). This little gadget also makea a great wedding or housewarming gift for anyone that enjoys Indian cooking. It is my signature gift paired with a South Indian cookbook.Recommended South Indian cookbooks:
Nita Mehta's South Indian favorites. isbn 81-86004-15-5
Dakshin: Vegetarian Cuisine from South India, by Chandra Padanabhan.
Cappatalama? (Shall we eat?)
2/26/2006
Polbano Heat
The first time I had this meal was at a work holiday party. I distinctly remember fresh corn tamales and this dish. Tonight I'm making it for two friends. It's simple, quick and packs a punch of polbano heat. It is a great way to use up all those polbanos that come in a co-op subscription in late summer. But I also like to warm up the winter months with some polbano heat.
First- broil or grill 7-8 polbano peppers until the skin is bubbly and black. Put them in a paper bag to let cool down and let the bag get steamy. Skin and take the seeds out of the middle of the pepper.
Second- blend the peppers and sour cream (to taste) in a food processor. Add salt to taste.
Meanwhile- boil spagetti.
Lastly- Mix the spagetti and polbano/sour cream mix. Place in a rectangle pan. Cover with mozzarella and heat in oven till the cheese starts to melt and turn brown.
This is a great meal and I like to refer to it as a polbano pesto with cheese.
Everyone always enjoys it!
Plus, this recipe makes a big dish which means you get to munch on it for the whole week as leftovers.
First- broil or grill 7-8 polbano peppers until the skin is bubbly and black. Put them in a paper bag to let cool down and let the bag get steamy. Skin and take the seeds out of the middle of the pepper.
Second- blend the peppers and sour cream (to taste) in a food processor. Add salt to taste.
Meanwhile- boil spagetti.
Lastly- Mix the spagetti and polbano/sour cream mix. Place in a rectangle pan. Cover with mozzarella and heat in oven till the cheese starts to melt and turn brown.
This is a great meal and I like to refer to it as a polbano pesto with cheese.
Everyone always enjoys it!
Plus, this recipe makes a big dish which means you get to munch on it for the whole week as leftovers.
2/24/2006
Peppery Roots
It is getting closer to radish season. I cannot wait. As a kid I remember hating them. They always showed up on vegetable platters and I always skipped over them. Then I discovered the packed peppery punch of the slender French Breakfast Radish. I love to crunch on them and enjoy their fresh peppery bite. They are best eaten by themself as a snack or on the side of a spring green salad. I can't wait till they show up in the market.
Delicious Revolution
Alice Waters made a call to arms today (02/24/06) in her Op e-d in the New York Times "Eating for Credit". She calls for a "Delicious Revolution" "that will induce children -in a pleasurable way- to think critically about what they eat." Waters has already won several battles and has liberated many of the past food oppression. Her edible schoolyard project teaches kids in public schools the importance of fresh local food and gives them a chance to integrate food into all subjects at school. The result- citizens that value good food and respect the earth that it comes from.
I like the sound of a delicious revolution. It is time for a regime change. We are surrounded by so many bland uninspiring foods that we consume, why not overthrow the blah regime and replace it with a delicious revolution. I remember the first free range chicken I ate (french cut breast from a local farmer at the dupont circle farmer's market in DC). I felt like I was eating chicken for the first time. For me everyday is a battle in the delicious revolution. Every meal we create and enjoy is a victory on the side of our taste buds.
The coming delicious revoultion will liberate us all of uninspired food and will enrich our lives with delicious food.
Stand up for deliciousness... start a delicious revolution in your backyard and your kitchen.
I like the sound of a delicious revolution. It is time for a regime change. We are surrounded by so many bland uninspiring foods that we consume, why not overthrow the blah regime and replace it with a delicious revolution. I remember the first free range chicken I ate (french cut breast from a local farmer at the dupont circle farmer's market in DC). I felt like I was eating chicken for the first time. For me everyday is a battle in the delicious revolution. Every meal we create and enjoy is a victory on the side of our taste buds.
The coming delicious revoultion will liberate us all of uninspired food and will enrich our lives with delicious food.
Stand up for deliciousness... start a delicious revolution in your backyard and your kitchen.
Inspiration
When cooking, I think inspiration is of prime importance. What makes you happpy? Why do you enjoy cooking? I find cooking inspiration in multiple places. Much of my inspiration derives from my senses.
Sight: Perhaps its in the beautiful displays of fresh produce at Whole Foods, or the many samples that let me try new things. Sometimes its a desire to try something new, or learn a new technique. Other times, I just like the look of a vegtable, or a can of tomatoes with a cool label on it. The farmer's market provides many inviting inspirations in the colors and freshness of everything. More than anything I love the colors mixing together in a saute pan- green celery, orange carrot, red tomato. Better yet are the mutiple shades of green produced from a diced leek. I love the colors of food.
Smell: As I walk by a fresh cart of oranges I am drawn to their citrus smell or the smell of fresh basil. Such smells pull me in and inspire a meal. Again the smell of freshly sauted produce YUM!
Touch: Sometimes I like to touch the food I'm looking at (yes I know this is perhaps unhygenic) what about those ripples on dinasaur kale? or the tightly held together broccoli heads?
Sound: The crack of a celery stalk, or the crunch of a carrot. The quick slice of a potato and the chopping sound of an onion.
Taste: I almost forgot the whole reason for all this cooking-- Your Taste Buds. Obviously, taste plays a big part in my inspiration. I remember a recent trip to the farmer's market. I had a sample of sorrel. I bit into the leaf and in return I had an explosion of lemony citrus flavor in my mouth. It was so juicy and all the flavor was packed into a little leaf. Taste leaves an imprint on my taste buds and continues to inspire all that I eat. Try some sorrel all by itself just washed, or add a light vinnegerette and you too can expeirience the joy of sorrel.
DESIRE: The strongest sence perhaps-- Sometimes I just have a craving for something-- my mom's beef strogenough, or minstrone soup. Desire many times controls my diet.
Inspiration is the root of good cooking!
Sight: Perhaps its in the beautiful displays of fresh produce at Whole Foods, or the many samples that let me try new things. Sometimes its a desire to try something new, or learn a new technique. Other times, I just like the look of a vegtable, or a can of tomatoes with a cool label on it. The farmer's market provides many inviting inspirations in the colors and freshness of everything. More than anything I love the colors mixing together in a saute pan- green celery, orange carrot, red tomato. Better yet are the mutiple shades of green produced from a diced leek. I love the colors of food.
Smell: As I walk by a fresh cart of oranges I am drawn to their citrus smell or the smell of fresh basil. Such smells pull me in and inspire a meal. Again the smell of freshly sauted produce YUM!
Touch: Sometimes I like to touch the food I'm looking at (yes I know this is perhaps unhygenic) what about those ripples on dinasaur kale? or the tightly held together broccoli heads?
Sound: The crack of a celery stalk, or the crunch of a carrot. The quick slice of a potato and the chopping sound of an onion.
Taste: I almost forgot the whole reason for all this cooking-- Your Taste Buds. Obviously, taste plays a big part in my inspiration. I remember a recent trip to the farmer's market. I had a sample of sorrel. I bit into the leaf and in return I had an explosion of lemony citrus flavor in my mouth. It was so juicy and all the flavor was packed into a little leaf. Taste leaves an imprint on my taste buds and continues to inspire all that I eat. Try some sorrel all by itself just washed, or add a light vinnegerette and you too can expeirience the joy of sorrel.
DESIRE: The strongest sence perhaps-- Sometimes I just have a craving for something-- my mom's beef strogenough, or minstrone soup. Desire many times controls my diet.
Inspiration is the root of good cooking!
Mushroom Power
This month's Food and Wine (Feb.) has a great article on the healthy qualities of eating mushrooms (pp 42). Additionally it talks about how the sponges of the earth are good for one's skin. This aspect of fungi skin products wierds me out a little bit, because I remember a dinner party where we had mushroom pate. The conseunsus of the party was that the pate looked, smelled and tasted like dirt-- fitting characterization given the source! So I still have a hard time contemplating a daily mushroom pate skin scrub.
With mushrooms on my mind, I ventured to Whole Foods and glanced at all the mushrooms, my eyes are always on alert for morels (delictable morsels of earthy goodness), instead I saw a basket of shittake mushrooms calling out my name. I filled a bag and was on may way to mushroom health.
My sliced shittake's found their home in a simple cream sauce (heavy cream and parmesean) with sauted onions and garlic, with a little white wine, and broccoli rabe over linguine. This turned out very good and went well with a side of roasted brussel sprouts with walnuts and raisins.
The next day for lunch I used the left over mushrooms and made an omelette with mushrooms and goat cheese.
Later on in the week the mushrooms were included in a cream cheese/butter/flour crusted tart with swiss chard, shittake mushrooms, bacon, leek and goat cheese.
Food and Wine's "Polbano and Chedder Stuffed Portobello" (Feb. pp.48) is also a GREAT meal.
The many uses of the mushroom- the sponge of the earth.
I can't wait for morel season
With mushrooms on my mind, I ventured to Whole Foods and glanced at all the mushrooms, my eyes are always on alert for morels (delictable morsels of earthy goodness), instead I saw a basket of shittake mushrooms calling out my name. I filled a bag and was on may way to mushroom health.
My sliced shittake's found their home in a simple cream sauce (heavy cream and parmesean) with sauted onions and garlic, with a little white wine, and broccoli rabe over linguine. This turned out very good and went well with a side of roasted brussel sprouts with walnuts and raisins.
The next day for lunch I used the left over mushrooms and made an omelette with mushrooms and goat cheese.
Later on in the week the mushrooms were included in a cream cheese/butter/flour crusted tart with swiss chard, shittake mushrooms, bacon, leek and goat cheese.
Food and Wine's "Polbano and Chedder Stuffed Portobello" (Feb. pp.48) is also a GREAT meal.
The many uses of the mushroom- the sponge of the earth.
I can't wait for morel season
Foodlog
As my culinary jigsaw mystery progresses each week I like to keep a record of what I made and how it turned out. I have found that a cooking journal/foodlog is a great way to remember what you made and who came over to share the meal. I also like to include the wine that we drink. It is fun to go back and see all the different creations that I have made.
I like to organize my food journal in two main sections 1) the food journal chronicling the finished products; 2) a section where I include all my list of things in the fridge and the outlined menus for the week.
I like to think someday when an archaeologist or a geneologist finds my food journal they may have some, if only slight, insight in the world we lived in in 2006.
Keep a foodlog!
More food to come next week- I will be out this weekend enjoying cafeteria style 4-H camp food. Perhaps I will be inspired with some broccoli casserole or mac n' cheese. YUM!
I like to organize my food journal in two main sections 1) the food journal chronicling the finished products; 2) a section where I include all my list of things in the fridge and the outlined menus for the week.
I like to think someday when an archaeologist or a geneologist finds my food journal they may have some, if only slight, insight in the world we lived in in 2006.
Keep a foodlog!
More food to come next week- I will be out this weekend enjoying cafeteria style 4-H camp food. Perhaps I will be inspired with some broccoli casserole or mac n' cheese. YUM!
2/23/2006
Origins
The Jigsaw Mystery has its origins in a winter basement apartment in DC. Feeling lonely and hungry, I started to take small pleasure in shopping for food, reading multiple cookbooks and then feeding myself and friends. I relish stopping by the grocery after work each evening strolling the produce aisle and looking for inspiration for the evening. Who ever thought that brussell sprouts or celery root could provide an evening of entertainment? Well I soon discovered that such fruits of the earth could entertain, sooth and make me happy.
I started by picking one vegetable each day that I had either never eaten before or remember hating as a child. The discovery and rediscovery of new and formerly despised foods (likes slimy brussell sprouts) led to many nights of plunging into cook books combining recipes and creating new Luke recipes. Part of the mystery involves learning as much as possible about the vegetable and different ways to use it. What caught my eye each day? Sometimes it was a weird looking vegetable- celery root, or I was attracted by the color, or other times I just liked the name- e.g. watercress. After discovering the vegetable, I would experiment and make various dishes.
Slowly, the processed evolved and I got a subscription to a local organic food co-op. This provided a completely new culinary mystery. Each week I opened a new box to discover what my canvas was for the week. The process began and I started planning meals and finding ways to use all the food. Fun thing about a co-op is- you have no control over what you get and have to figure out how to use it all.
RESULTS: a culinary adventure where I constantly discover new likes and dislikes and along the way fill my evenings and my belly with self indulgence.
I started by picking one vegetable each day that I had either never eaten before or remember hating as a child. The discovery and rediscovery of new and formerly despised foods (likes slimy brussell sprouts) led to many nights of plunging into cook books combining recipes and creating new Luke recipes. Part of the mystery involves learning as much as possible about the vegetable and different ways to use it. What caught my eye each day? Sometimes it was a weird looking vegetable- celery root, or I was attracted by the color, or other times I just liked the name- e.g. watercress. After discovering the vegetable, I would experiment and make various dishes.
Slowly, the processed evolved and I got a subscription to a local organic food co-op. This provided a completely new culinary mystery. Each week I opened a new box to discover what my canvas was for the week. The process began and I started planning meals and finding ways to use all the food. Fun thing about a co-op is- you have no control over what you get and have to figure out how to use it all.
RESULTS: a culinary adventure where I constantly discover new likes and dislikes and along the way fill my evenings and my belly with self indulgence.
Culinary Mystery of SUPREME Proportions
While not quite in the line of culinary mysteries, Ruthy is also one of my hero's and what a great Jewish mother she is--She even helps her co-justice on the Supreme Court wipe out some schmutz on his robe. Ruth Bader-- I love her. And the picture begs the question what was it that Alito ate for breakfast that was smudged on his robe? That indeed is a culinary mystery.
2/22/2006
cole crops unite around a cold day
Another friend just left and we had a nice reuinion with various winter vegtables. (the 3rd meal with friends of the week). Someone stop me!
First we had sauteed spinach with raisins and pine nuts
Second- linguine with brussell sprout leaves, asparagus, onions garlic, peas and goat cheese. My creation
dessert- an orange zest, rosemary and yogurt cake.
such a filling winter meal.
I love sharing food with friends. Food baby likes it too!
Julia oh Julia
NYtimes had a great article on my hero Julia Child in the magazine section this past week. She is the best former spy chef that I know. I suggest all of us Juliaphiles cut out the picture of her and place it someplace auspicious in our kitchen--- mine is on my fridge. ( in the hindu tradition of having a shrine to gods in the kitchen) And ironically enough one of Child's first posts as a spy was in the tamil and hindu land of Sri Lanka. I like the think the same sun that cast shadows on her and the steam from her pots in the piture also shines on me when I cook.
Plus a new book is comming out that was co-written with Julia - rememering her time in France when she began her passion for food it is: My Life in France," by Julia Child with Alex Prud'homme
How to Enjoy your own Culinary Jigsaw Mystery
The enjoyment of creating yummy meals out of soon to be rotten food can be enjoyed by all. All it takes is a few idle moments at work, an imagination, curiosity, and no fear.
When you find yourself overwhelmed by all the produce in the fridge and cannot think of a way to use it before its expiration date or worse yet--- your fridge has started to smell-- This technique is a sure fire way to 1) nurish yourself, 2) not waste anything 3) clean out your fridge and prepare it for next week's puzzle.
First Step--Open the fridge door and out waifs a pungent smell- the smell of partially or rotten food- or at a minilmum you sight a fridge full of produce bags stuffed in every corner and have an axienty attack about how you will use it all before its impending doom- a return back to nature via either the decompopsition process or the human digestive tract.
Usually, when work or life gets me down or in a fit of bordom- I lean back in my chair and start typing a list of everything in my fridge. The perfect part of this technique is that to all outside observers you are hard at work typing on the computer. Little do they know that you are planning a war on partially rotten food that lurks in the fridge. This process is somewhat like those MENSA and intelligence tests, where the instructor shows you a drawer full of objects and 10 minutes later you are asked to recall what was in the drawer. Make a list of the impending casulties in your war on wasted produce, AKA collateral damage.
Next- I start the process of putting the puzzle together. Oh those two things sound good- maybe I'll make something with them. As you go along you find the puzzle coming together. Slowly the puzzle's "picture" appears. This is the satisfying part of the process-- but satisfying yet is the consumption of the puzzle.
Then finally you have a comprehensive list of meals for the remaining of the week. Perhaps there is a loner in the bunch but if you look hard enough you will find the jagged edged puzzle piece that completes your gourmet jigsaw puzzle.
Last step - cook the puzzle
Then next week you take all the puzzle pieces, throw them in the air and you get to start all over again.
When you find yourself overwhelmed by all the produce in the fridge and cannot think of a way to use it before its expiration date or worse yet--- your fridge has started to smell-- This technique is a sure fire way to 1) nurish yourself, 2) not waste anything 3) clean out your fridge and prepare it for next week's puzzle.
First Step--Open the fridge door and out waifs a pungent smell- the smell of partially or rotten food- or at a minilmum you sight a fridge full of produce bags stuffed in every corner and have an axienty attack about how you will use it all before its impending doom- a return back to nature via either the decompopsition process or the human digestive tract.
Usually, when work or life gets me down or in a fit of bordom- I lean back in my chair and start typing a list of everything in my fridge. The perfect part of this technique is that to all outside observers you are hard at work typing on the computer. Little do they know that you are planning a war on partially rotten food that lurks in the fridge. This process is somewhat like those MENSA and intelligence tests, where the instructor shows you a drawer full of objects and 10 minutes later you are asked to recall what was in the drawer. Make a list of the impending casulties in your war on wasted produce, AKA collateral damage.
Next- I start the process of putting the puzzle together. Oh those two things sound good- maybe I'll make something with them. As you go along you find the puzzle coming together. Slowly the puzzle's "picture" appears. This is the satisfying part of the process-- but satisfying yet is the consumption of the puzzle.
Then finally you have a comprehensive list of meals for the remaining of the week. Perhaps there is a loner in the bunch but if you look hard enough you will find the jagged edged puzzle piece that completes your gourmet jigsaw puzzle.
Last step - cook the puzzle
Then next week you take all the puzzle pieces, throw them in the air and you get to start all over again.
Fermented Rice Crepes (dosai)
For all those non- tamilians out there Fermented Rice Crepes is AKA Dosai. The quintessential south indian "snack" (tiffin) food. Paired with a spicy coconut chutney or a sambar (thick veggi stew) the dosai is a perfect way to wake up and start your day off with spice. (its a traditionally breakfast food in south india)
On Saturday I got my new 7 cup Cuisinart and have been itching to use it to make my own Doasi batter from scratch. Scratch indeed. The process requires:
1) soaking special "boiled" rice and lentils and fenegrunk seed overnight ( i had to treck to three indian grocery stores-- ending at the Tamil owned one in town to find the special rice and ended up luging home a 25 pound bag of rice that is only used to make dosai)
2) after a good overnight soak, grind the water logged grains in the food processor
3) mix together the two soaked mixtures and let ferment for another 12 hours.
The important process is the fermentation of the batter- yes it is strange to think of fermented rice and indeed the mixture emmits a sour smell and sour taste- but as with other fermented things- these fermented grains are wonderful
My food processor did not completely grind the waterlogged grains smooth enough the first time so I gave it a double processed grinding. ( in India they have these contraptions that are composed of a big stone bowl with another big stone cone that rotates around the bowl and smashes the grain into a smooth paste---Even better-you can make this by manually rolling a stone rolling pin against a stone valley to create the batter). I succombed to modern technology and have become complacent with the less than smooth batter the cuisinart creates.
Modern or stone ground-- either way these crepes are delicious.
It took about ten trys before the pan was hot enough where I could flip the dosai without it falling apart.
Paired with a good coconut chutney ( compliments of the cuisinart) and a mixture of iddli podi ( more ground spices into a powder mixed with veggi oil--- adds a nice light spice to the meal).
On Saturday I got my new 7 cup Cuisinart and have been itching to use it to make my own Doasi batter from scratch. Scratch indeed. The process requires:
1) soaking special "boiled" rice and lentils and fenegrunk seed overnight ( i had to treck to three indian grocery stores-- ending at the Tamil owned one in town to find the special rice and ended up luging home a 25 pound bag of rice that is only used to make dosai)
2) after a good overnight soak, grind the water logged grains in the food processor
3) mix together the two soaked mixtures and let ferment for another 12 hours.
The important process is the fermentation of the batter- yes it is strange to think of fermented rice and indeed the mixture emmits a sour smell and sour taste- but as with other fermented things- these fermented grains are wonderful
My food processor did not completely grind the waterlogged grains smooth enough the first time so I gave it a double processed grinding. ( in India they have these contraptions that are composed of a big stone bowl with another big stone cone that rotates around the bowl and smashes the grain into a smooth paste---Even better-you can make this by manually rolling a stone rolling pin against a stone valley to create the batter). I succombed to modern technology and have become complacent with the less than smooth batter the cuisinart creates.
Modern or stone ground-- either way these crepes are delicious.
It took about ten trys before the pan was hot enough where I could flip the dosai without it falling apart.
Paired with a good coconut chutney ( compliments of the cuisinart) and a mixture of iddli podi ( more ground spices into a powder mixed with veggi oil--- adds a nice light spice to the meal).
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