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.

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!

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.

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.

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!

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!

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!

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.  

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!