Sly's Mise En Place

A Kitchen Towel Tutorial

2013-05-12T14:50:00.001-07:00

The difference between a kitchen terry cloth towel, a flour sack towel and that of a tea towel has everything to do with its application. Being Mother's Day, I thought I'd share my mom's advice on their utility. See Mom, I was listening. :)

But first, here's one of my very first tea towels as handcrafted by my Aunt many years ago.

Hand Embroidered Flour Sack Towel

A terry cloth hand towel does a great job drying hands just as a bath towel does. But not so good a job at drying dishes.

A linen or flour sack towel is much better equipped at drying dishes and cutlery. They are more absorbent and leave little lint behind.

Flour sack towels came into being due to hard times from the Great Depression up to the 1950's. No wonder I've been attracted to them for my 1940's kitchen. Frugal women would make many things including kitchen towels with the tightly woven cotton bags from their food staples (cornmeal, flour, sugar, chicken feed). The food manufacturers caught onto this trend and started to print pretty patterns on their fabric. When times became more prosperous, food was distributed in paper products and flour sacks and their second-life creations fell out of favor.

Fortunately, they've made a comeback. Not only are they absorbent, they dry quickly and launder well.

A tea towel with a special linen drying cloth had usually been reserved for drying expensive, precious tea services and other heirloom pieces. They also make a lovely bread basket wrap.

While a towel can be utilitarian, I love towels with a personality. Here's a favorite a girl friend gave me recently....

Thanks Mom for showing me how to appreciate what others may consider mundane. I love these quirky additions to my kitchen every time I get one. Happy Mother's Day!

It's Not All About Voodoo Donuts

2013-04-28T18:57:00.001-07:00

There's more to the Portland food scene than what you've witnessed on TV. Then again, can't that be said about anything being misunderstood, even if it's just a bit? If you are slightly epicurious, then the Epicurean Excursion from the Portland Walking Tours is for you. (No they didn't pay me...I paid them!)

First mission, knock out all the Portlandia episodes I just marathoned before our trip from my memory. Portland couldn't possibly be THAT into birds, cacao, green-anything and coffee. Or could they?

First stop, Cacao Drink Chocolate. Okay, so much for the safe word exiting my brain. The cup of hot chocolate below is the most silky, rich beverage I've ever had. And not too sweet at all. What makes it so? The store sources their chocolate bars from small producers with the criteria you would imagine (fair trade, organic, limited chains of manufacturing and minimizing fillers such as wax). The owner celebrates his curation so much so, he showcases the farmer on the labels.

If I learned anything on this excursion, all valuable edibles have a fan base resembling the qualities of a wine aficionado. Onto the Flying Elephants Deli.

Everything made out of this deli is done with care of using in-season ingredients including their infamous tomato/orange soup. Amazingly good, we went back here later in our trip for a full lunch.

The savory soup, so popular with locals they begged for the recipe. And the deli has shared it. Click here if you're interested. Smartly, the deli knows it is VERY difficult to successfully use citrus with a creamy base without curdling. Good luck to you!

No food tour in Portland would be worth its efforts without a stop at one of the infamous food carts permanently parked in a pay parking lot.

The owners of these parking lots reap huge financial rewards by bordering their lots with these food trucks who pay for "parking" as any other vehicle would, but 24/7. For the vendor, this is a way to have a food business without the huge outlay for a brick and mortar restaurant. Everyone views this as a win/win. Because our tour was in the morning, our stop was for liege waffles.

Super indulgent waffles are made with a brioche dough (not batter) and pearl sugar. Crazy sweet and extravagant. I'm now deeply wanting a cup of coffee. Our intuitive guide was on it. Courier Coffee Roasters to the rescue.

While Stumptown Roasters is the most known, there are roasters on seemingly every corner of Portland. What makes Courier special is they can only be had if it's within biking distance of the roasting facility. I'm not exaggerating. A typical delivery bike just above services many local restaurants. Not only does their business model exemplify hyper local, but they aim to be incredibly sustainable. The packaging of their coffee made entirely of compostable paper and they are working on a system of "milk on tap" to circumvent the constant opening of the refrigerator at their coffee bar.

What better way to soak up all that caffeine than a behind the scenes stop at Pearl Bakery.

Another very local approach, using as much organic ingredients as possible they source their flour from millers in eastern Washington and serve McMinnville's locally churned butter. Bread-aholic or not, it would have been rude not to consume their tasting platter don't you think?

Thank goodness our next stop didn't require eating!

The Camellia Lounge is a charming tea house where you can sample teas from around the world. Come the weekends it transforms into a live jazz venue. Most seductive and never knew existed we learned about tea bricks.

Used primarily in the 19th century, fermented tea was pressed into forms to make better transport of the ingredient. Today, they are mostly sold as a novelty.

Apparently we still looked hungry and were escorted over to Hot Lips Pizza. Family owned and hyper-local, the gourmet pizzas are made with ingredients only in season.

It doesn't seem possible, but we had a dessert stop. Cool Moon Ice Cream makes home-made, hand-churned ice cream made with Oregonian ingredients. My choice, blackberry ice cream.

Because we could put no more down our gullet, our last stop was Benessere's Oils and Vinegars. The least "local" stop, was still an informing touch on an ever-increasing focus on quality olive oils and vinegars.

The only missing highlights (in my opinion) would be a local brew stop at Deschutes Brewery and the new/used cookbook aisles (there are 3-4 long aisles) at Powell's Books. Happy adventuring!

Food Porntography Gone Too Far?

2013-04-09T17:20:00.003-07:00

I, like so many food bloggers before me, have fallen into a trap. We can't help but whip out the camera at the sight of noteworthy food. But have we gone too far?

Personally, when I witness such a scene, I remind myself of my own code of ethics.

Does the restaurant seem receptive? When in doubt, ask.
Will I make my fellow diners uncomfortable? After all, eating out is supposed to be an enjoyable experience.
I don't want my food to get cold...so snap quickly and put it away.

Do you have other thoughts on the subject? I wouldn't ask if I didn't want to know.

Olive Oil Appreciation 101

2013-03-31T07:23:00.000-07:00

Every year, in spring, is "girls weekend." This year's destination, Ojai, CA. A destination I've been trying to get hubby to for years, my girlfriends chose this spot with great enthusiasm. Let's go!

**If you're so inspired, John's Nutty Pesto Recipe Below**

Now in our 6th year, we've treated ourselves to many wonderful locales across So Cal including spas in Laguna and Palm Springs, wine tasting in Temecula and celebrating Royal Tea in Beverly Hills. This year, we explored our inner foodie-selves and took on olive oil tasting.

We started our quest at the Ojai Olive Oil Company. Unfortunately, we arrived too late to join the formal ranch tour. What can I say, The Arcade in town distracted us.

The ever so gracious owners invited us to stroll the grounds and of course sample their oils and vinegars in their humble tasting room.

We sampled with bits of bread and ood and awed at the magnificent variety. Probably my fave was the Cinnamon Pear infused Balsamic.

Taking advantage of the invitation, we indeed strolled the grove.

The official greeter pulled out all the stops with wags, belly rubs and kisses. No doubt, we were to make ourselves at home.

The olive trees were in their spring mode sending out young shoots for fruiting the following year. The trees that didn't have young shoots had already done so the previous year, hence the trees are classified as Alternate Bearing. Needless to say our timing didn't reveal fruit or blossoms. Harvest season falls in October till the trees are all shaken of their production.

So what is a girl to do to show off the trees; some of which were planted in the late 1800's? Perhaps our theater upbringing allowed us to ham it up.

Sufficiently entertained, our palates were primed but not necessarily educated. We drove down to our next stop ... Regalo Olive Oil, Omaggio Farm.

If I could choose where my last days would be, it would be here. The setting transported us to fantasies of living in the Italian countryside.

It is here, where we learned olive oil is produced within 24 hours or less of harvest. They are washed, ground to a paste, warmed to release the oil and centrifuged to extract the impurities.

Learning to savor olive oil is best done straight (drinking a sample). But if you can't fathom doing that, than a bit of bread to soak the flavors is the next best option.

Timely for this post, the NY Times reported this last week that in addition to the health merits of olive oil having a wealth of antioxidants and monounsaturated fat for protecting the heart, it may also increase the feeling of feeling full by just smelling it. Could this be another key to limiting obesity?

So many variables can impact the taste including growing region, olive type, soil, blend and how it was produced. We COULD tell the difference from the farm we just visited just a couple of miles away. Both supremely good, just different.

Yes, we purchased. What did I do with my acquisitions? I implored John to make his "famous" nutty pesto.

Hi! John here and I will now share my famous nutty pesto recipe with you. First, send me $1,000.

While I wait for your check, here is the recipe -- I trust you!

As Sylvia has pointed out, starting with high quality "extra virgin" olive oil is a must. Place a large hand full of pistachios and pine nuts in a food processor. I have made this without garlic and it's fine but I prefer 2 large or several small cloves of garlic. Blend these three items for 10 to 20 seconds just until it's granular like the photo below. Take the lid off the processor and give this first step a whiff. Someday I am going to make a pasta "sauce" with just these ingredients.

Next, add basil leaves (I remove the stems) -- the equivalent of one of those large plastic containers you find at the grocery. Sylvia and I grow our own all summer...

Blend the basil leaf, nutty mixture until the leaves are just minced. Add quality grated Parmesan -- an entire wedge saving back a little for topping the pasta when it's served. Do a few turns of a pepper mill if desired.

Start the processor again and start to slowly pour olive oil into the spinning blades. The mixture will first "bunch up" and then start to smooth out, becoming more liquid. Take the top off again and taste. You may need a dash of salt or a teaspoon of lemon juice -- or both. Crazy, I know...

Re-blend briefly to mix -- be careful not to over mix. During the summer, when we have basil abundance, I freeze Mason jars of this stuff. Keeps us in pesto until Christmas. Makes a great cracker spread -- stunningly good on grilled salmon...

and of course, pasta!

Sunday Supper's Happy Ending - Pomme Tarte

2013-03-10T08:07:00.000-07:00

Another Sunday and I'm wondering just what we are going to make which gives us a lovely dinner and leftovers during the week. Leave it to me to have criteria attached to making that mere simple decision. Criteria includes ingredients being in season and "localesque," healthy and something we wouldn't normally tackle during our busy work week.

This particular week, my first weekend at home in weeks where I wasn't pulled in a million different directions revealed I was out of practice of imagining a satisfying home cooked meal. My busy work week sucked all the imagination right out of me. The world was my oyster and I just couldn't make a decision....except for what I wanted for dessert. Behold my inspiration which appeared right under my nose...

Braeburn Apples

"Oyster" being the key phrase, I plotted to have John make his scrumptious Oyster stew which would leave us the room to enjoy my version of a Pomme Tarte.

I think Joy's article on her "Evening in Paris" dinner also inspired my decision on what I would bring for dessert had we lived in the same city. Voila! Pomme Tarte. Time to bring out my Julia Child book for a starting point.

Pre-heat the oven

Julia's pastry recipe is lush but I thought I would go with a lighter version. I dusted off my Jacques Pepin's Today's Gourmet Light and Healthy Cooking for the 90's cookbook. His version achieves a very similar outcome.

Dough Ingredients

3/4 Cup all purpose flour (3 oz)
3 tablespoons unsalted butter, cold
1/2 teaspoon granulated sugar
3 tablespoons, ice-cold water

Place the flour, butter cut into 1/2 inch pieces and sugar into the bowl of a food processor. Process for 5 seconds.

Then add the ice-cold water and process for 5 more seconds.

It may not look like dough yet, but I promise you it is.

Take the mixture and form into a ball with your hands lightly and place on a piece of plastic wrap. Place an additional piece of plastic wrap and roll out to the size of your baking dish.

Transfer the flattened dough to a cookie sheet and refrigerate. This will give it a nice chill while you work on the apple filling.

Apple Filling Ingredients

3 small cooking apples or 2 large ones

Half Lemon

1 tablespoon sugar

Sprinkle of Cinnamon

Sprinkle of Nutmeg

1/3 cup of Raspberry jam

Thinly slice apples. Squeeze lemon juice on the apples to maintain their delicate color from turning brown. Lightly cook sliced apples to soften with a tablespoon of sugar and sprinkle of your favorite apple seasonings (i.e. cinnamon and nutmeg). This is where I'm getting better at winging recipes.

Take rolled dough out of the fridge and place in tarte pan or you could go galette style and put on a cookie sheet and fold the dough over the filling.

Going rogue again from the Julia's original recipe, I chose a more colorful addition to the already yellow dish and went with Raspberry jam instead of the traditional apricot jam.

My not nearly Julia-like placement of the apple slices:

Fold dough over (galette style) or flute to the edges. Bake for 45 minutes in the pre-heated 400 degree oven.

Remove from oven and cool a bit to savour to your heart's content.

Did we have enough for leftovers during the week? You bet we did since there is only two of us. Did we enjoy for a weeknight dinner? I am my grandmother's granddaughter after all. It has fruit and protein in it...why not?

The JOY of Cooking

2013-02-24T16:08:00.001-08:00

A note from Sly

I'm so glad I asked Joy to write this article. I had no idea there was a time Joy wasn't as talented in the kitchen as she is today. We all have a back story don't we?

By NEW Guest Blogger, Joy Malaise

The fact I can cook at all is quite a feat, given I learned from my Grandmother, who was, in essence, an awful cook. She quite successfully taught me how to burn everything. I didn’t realize that not everyone charred their toast, then scraped it, and THEN put the butter on. I also thought that bacon snapped when eaten, and that eggs were solid, with no beautiful golden soft yolk. Chewy pot roasts, and vegetables cooked to mush. It was just her way. But she could bake a pie like no one else, from scratch, and with flaky golden crusts. So there is the yin and yang of my humble cooking start.

I took to cooking at a very young age, always wanting to experiment and always looking for ways to make it “taste better.” Being from Iowa, we had a bounty of fresh garden vegetables in the summer, which we canned for eating in the long winter months. I still remember the pop, pop, pop, of the Ball jars in the pressure cooker as they sealed in their goodness.

At 19 young years of age, I loaded up my Ford Maverick, along with my two girlfriends and headed to California to visit my sister in San Diego. My girlfriends returned back home, but I decided to stay. And stay. It’s been 37 years now, so it’s home.

I’ll never forget the first time I was asked to bring guacamole to a party and said “sure, how much do you need?” not having a clue what it was. “Oh just a medium sized bowl, should do it”, she replied. So I went to the supermarket and found some avocados, which felt like rocks to me, and headed home to prepare my guacamole. I wanted to impress this group, because they were my sister and her husband’s friends and colleagues from the U.S. Navy, and the party was aboard a yacht in Coronado! I was so young, and everyone else was much older and sophisticated. I pulled out one of my three pots, and filled it with water to boil. I tossed in my six hard-as-a-rock avocados and waited fifteen minutes. When I opened the lid and to test them, not only were they still hard, but there was a green slime surfacing at the top of the water line. It just didn’t look right. Given there was no Internet in 1976, and I didn’t own a cookbook that included a recipe for guacamole, I called my neighbor over to take a look. She burst out laughing and asked what it was I was trying to do. I told her that I assumed they were like potatoes and when cooked would soften enough for me to peel them and mash them up. Needless to say, I did NOT bring guacamole to that party and I still have flashbacks of that boiling pot of green slime many years ago.

I worked my way up to casseroles at dinner parties, where I thought adding some chicken to a pan of Rice-a-Roni, and tossing in a few diced carrots and celery was gourmet. Then shortly after that, a miracle happened. I got a roommate and she could cook! Yes …California style. Her name is Nomah. She even had a braid of garlic hanging in the kitchen for heaven’s sake! And she could make homemade cannelloni. It was magic watching her prepare things, and reading from her cookbooks. I learned so much from her, and still do.

I got into hosting dinner parties and inviting people over to try my new repertoire of California cuisine. I got better and better, and accumulated more pots and pans, cookbooks and kitchen gadgets.

Fast forward to Valentine’s Day weekend 2013 and my dinner party aptly themed “An Evening in Paris.” Yes, I decided to channel Amy Adams, who channeled Julia Child, and made beouf bourguignon from “Mastering the Art of French Cooking.” My hubby, Gary, bought me the cookbook a few years ago, and while I have read many of the recipes, I had not yet tried making one of her savory meals!

"Midnight in Paris" Helps Set the Mood During Appetizers

Gary went to the supermarket and bought all the ingredients for me, except lardons. "WTH …lardons?" Okay, honey, we can use bacon. Just get some thick bacon. I trimmed the meat to Julia's precise measurements of 2” cubed, and dried them with paper towels so when they hit the hot oil they would sear and seal in their goodness. Even using my large Le Crueset roasting pan, it took three batches to get the meat seared. Our house was smelling wonderful and it was only 10:30 in the morning!

I had prepared my garlic soup (see my recipe below), chicken liver pate’, and palmierres the evening before, which turned out to be a great idea, realizing how deep into this thing I was getting. I needed to blanch and ice my haricot verts, so that I only needed to flash fry them in hot olive oil just before serving. On those lovely beans I made a gremulata of fresh parsley, lemon zest, toasted pine nuts, garlic and Parmesan cheese. I was able to prep that in advance, and simply toss it in at the end of searing the beans.

Now Julia said that the beef would be best served over noodles or small potatoes. Knowing how much au jus there would be in the bottom of the pan, I opted for noodles to soak up those layers of goodness. And it worked. It was divine!!!!!!!! And the haricot verts, (recipe compliments of the Barefoot Contessa’s latest cookbook “Foolproof”) were a perfect side dish. And though we didn’t need it, how could we serve a French meal without a baguette!

Gary took me to Paris for my 50^th birthday, and every single day we went to the bakery and purchased a baguette. I shall never forget the memory of us walking down the Champs de Elyse with a baguette in our backpack. But that’s quite another article.

Whether it’s food from a farm in Iowa, or from Paris, France, I’m a good little eater. I love to eat! There I go channeling Amy channeling Julia again …

Joy’s Scrumptious Garlic Soup

(makes 6 small cups, perfect for dinner party)

Recipe is easily doubled for 6 bowls, and can be made the day before and re-heated. Who doesn’t love that?

1 TBL Olive Oil

1 Cup thinly sliced white/brown onion

12 Garlic cloves, smashed

1 Cup dry white wine

1 Quart chicken stock

1 Bay leaf

2 Cups French bread, 2-inch pieces (crust okay)

¾ Cup heavy cream (half/half okay too)

Salt and pepper

½ Cup Gruyere cheese, grated

Heat the oil in a large soup pot, and add onion and garlic. Cook over medium heat for 10-12 minutes, stirring occasionally, until they begin to caramelize. Add the wine and continue cooking for 10 more minutes.

Add the stock and bay leaf and bring to a bowl. Reduce the heat, and simmer for 3- minutes. Add the bread cubes and allow them to soak in the sup off the heat for 10 minutes.

Remove the bay leaf, and using a hand-held immersion blender, puree until smooth. Add the cream and add your seasons. Garnish with the cheese on top.

Hungry for a Song?

2013-02-13T06:18:00.000-08:00

Have you ever been afflicted with a phrase that strikes a chord? A chord which compels you to bust out in song and share it with anyone who happens to be in the room with you? My BFF is infamous for this!

When so inspired, it can happen to me too .... usually while I'm in the kitchen. With that said, here are my top 10 food/drink songs that jettison off my tongue and into the ears of any audience who might be ~~stuck~~ in the same room, I mean lucky enough to hear it. I apologize in advance if a bad one gets stuck in your head!


Orange Crush?

Lips Like Sugar - Echo & the Bunnymen
Tea for Two - From the musical No, No Nanette (Go Nat King Cole!)
Black Coffee in Bed - Squeeze
American Pie - Don McClean
Blueberry Hill - Fats Dominoe
Banana Boat Song - Harry Belafonte
Orange Crush - R.E.M.
Strawberry Fields Forever - The Beatles
Good Ship Lollipop - Shirley Temple
The Candy Man - Sammy Davis, Jr.

Honorable Mention:

The Spam Song - Monty Python

My thanks to YouTube for all the links above.

Now that I've equipped you for any future trivia night, what songs have I missed?

Baking Bread or Waiting For A Sale; The Art of Exercising Patience

2013-01-30T20:06:00.000-08:00

The carved wooden bread tray has been calling my name for years. Its simple smooth sides with a shape that hugs the finest of baguettes. The warmth of its timber so inviting. Must ... not....succumb to its pricey beauty. I kept telling myself the $5.00 bread basket I already have has dutifully served my needs for years.

WAIT A MINUTE...a sale! Let me check....

Could it be? Are my eyes deceiving me? The handsome treasure is on sale. Sold along with a few other needed items! Sorry little $5 bread basket. You'll find a good life with another family.

To begin with, the tray really didn't cost much ($25). A purchase of this nature seemed like a little luxury I was having a hard time justifying. But put that baby on sale by 25% all the justifying in the world was easy to come by. For example I could use it as a lovely centerpiece in addition to being a mere bread tray. Just saying....

By waiting for the right price point (in my head), my now wooden bread tray was chosen with love.

Can't the same be said for the tray's original purpose? A freshly homemade baguette nesting in the tray only further symbolizes the rewards of exercising patience.

Anyone can go buy a ready made baguette these days. To really appreciate a good loaf as I readily do, I attack making bread myself. You may remember my love affair on this subject, if not click here. Rolling up my sleeves this last weekend, I let time do its job and made what I hope is the first of many homemade breads which will have a brief residence in my beloved tray.

Marc's Homemade 5 Grain Bread

Chef Marc Bauer

From the Dropping Acid: The Reflux Diet Cookbook & Cure

Ingredients
3 cups all-purpose flour
1 cup whole-wheat flour
1 1/4 cups water
1 tsp dry yeast or 1/2 oz fresh yeast
2 tsp honey
2 Tbsp sesame seeds
2 Tbsp pumpkin seeds
2 Tbsp flax seeds
2 Tbsp sunflower seeds
2 Tbsp rolled oats
2 tsp salt

First, soak the sesame, pumpkin, flax, rolled oats and sunflower seeds in warm water for 20 minutes. Then drain.

Mix the two flours with the water, yeast and honey for 2 minutes in a mixer using the bread hook attachment. Let rest for 20 minutes.

Add two tablespoons salt and the soaked seeds to the flour mixture. Mix for 5 minutes.

Cover and let rest for 15 minutes at a minimum temperature of 72 degrees F.

Turn out onto a floured work surface. Shape into an 8" loaf by first flattening the dough into a rectangle about 8x5 inches, then rolling it up toward the 8" side.

Place in a 8" loaf pan or free-style it on a jelly roll pan that has been oiled or use a silpat. Cover and keep warm, about 72-77 degrees F, until the dough doubles in volume. I let it sit for another good hour.

Remove the cover and place in a pre-heated oven of 425 degrees, baking 25 minutes. If using a convection oven, lower heat to 400 degrees and bake 20 minutes or until the crust is golden brown.

Remove immediately from pan and let rest for 15 minutes before enjoying.

What a satisfying reward in overcoming a few of life's impatient moments.

Taking Stock ... A Cook's Connection

2013-01-06T08:43:00.005-08:00

Guest Blogger, John Avey

I was in the kitchen the other day doing one of my favorite and admittedly mindless tasks -- chopping up stuff I was going to use to make a stock. Carrots, celery, onions, herbs, garlic gloves and a chicken carcass were all going into a big pot and in a couple of hours we would have a gallon of stock to use as needed. My favorite knife, a glass of wine close by and slowly sipped, music low in the background and my thoughts free to run through the tall grass of my imagination.

Suddenly, I was transported back to some Medieval castle kitchen! There, in my minds eye, a cook, one of many in the large room -- knife in hand -- slowly chopping away at vegetables from the local lord’s garden -- all by candlelight. I smiled at the thought -- this connection to a past time, person and place I could never have known -- doing essentially the very same task I was doing today.

Is there anything else we do today that is even remotely the same as it was centuries ago? Transport this long ago sous chef to my home today and imagine their confusion -- abundant fresh water, both hot and cold.

Magical blue flames constant from somewhere deep underground.

Or a big shiny box that is freezing cold inside and tiny bright orbs that light the darkness! Yet, I could hand over the knife, point to the boiling pot and stock makings -- I suspect they would know just what to do!

Then, like some Hollywood special effect, I time-warped 500 years into the future. Somewhere, someone was standing at a cutting board with a sharp knife and cutting vegetables to go in a stock. The same task seen from a vastly different time and place.

That was when it struck me. I loved this mindless task because it is so timeless. It has not changed in a millennia and hopefully will not change in the next. Preparing my stock connected me to the past in a way no written story could have. There is a ton of information about past cooking techniques but there wasn’t a Medieval Anthony Bourdian documenting the gritty day-in day-out view of ancient cooking.

And what about that future sous chef? Will he or she suddenly find themselves wondering about food prep in the year 2013?

Maybe with all these digital scribblings, they will not have to wonder. They will know...

John's Homemade Stock Guidelines

Carrot, celery, onion, leek, garlic, fresh herbs, a bay leaf, peppercorns and meat bones/cartilage are all useful to flavor a stock. Roughly chop to fit in a large stockpot.

Add water, enough to cover all of the goodies you just threw in the pot.

Season with kosher salt. Bring to a boil. Then lower to simmer covered for an hour and a half. Our proxy supervisor keeps a watchful eye.

All the goodness is now permeated into the broth.

Lift out with a spider all the chopped ingredients and discard.

Pour the stock through cheesecloth to another pot to clear out any loose bits.

Save your broth into Mason Jars for future meal making. Yes, there the Aveys go again with the Mason Jars....

Foodscaping in LA

2012-12-31T07:59:00.000-08:00

A day filled with food, architecture, design and art make for a complete and soul satisfying day for me. Had I had any idea all of this could be accomplished in L.A, I would have sought it our earlier. I had no idea there was neighborhood gentrification going on just east of downtown L.A. I had no idea my city had developed an Arts District in that neighborhood. I had no idea this gentrified warehouse district, now known as the Arts District is the home of many new and old food based businesses.

Biscuit Company Lofts, formerly The National Biscuit Company West Coast Headquarters

Then again, when you live in Los Angeles, one tends to stick within their 5 mile radius to avoid traffic. What a shame.

Burning off the last couple of vacation days of 2012, John and I opted for a staycation. What to do so it feels like we actually took a vacation? We took a chance on a random email invite from the Foodprint Project to take a foodscape mapping walk of downtown LA's new and old food related businesses. What is the Foodprint Project you ask?

Foodprint Project is an exploration of the ways food and cities give shape to one another. Founded by Nicola Twilley and Sarah Rich, the project is punctuated by a series of events in physical space. Foodprintproject.com

We've done walking tours of other cities. Why not do one our own town? Even more intriguing, we could participate in mapping what we're seeing in real time with our cell phones. How hipsterish!

This BID (Building Improvement District), aka Warehouse/Arts District has really been in transition for decades. What started out as citrus groves in the late 1800's, turning into rail yards for centralized warehouse goods distribution to abandoned old-school industrial spaces is now a burgeoning, thriving hub of artistic green living.

Old Rail Spur Turned to Strolling and Dining Charm

The zoning, existing building stock and the neighborhood had the right combination to encourage this urban center to become home to artists' live/work studios.

Food artisans naturally are attracted to the same environs creating a new wave of creative food-based businesses.

Remember our food mapping project? Over 50 people participated on the walk. For those who wanted to participate, we live texted pictures to a central website of what we were seeing along the way. At the end of our journey we would be able to see our collective pictures documenting our experience.

Let's get started. Our first stop, a caffeine artisan. Handsome Coffee Roasters goals include being hospitable, accessible and giving uncompromising quality. Roasted on site, co-owner Tyler Wells graciously opened up their workroom to show off their antique beauty of a roaster to us.

A coffee tidbit according to Tyler, you shouldn't have to doctor up coffee (i.e. sugar, cream, etc) to make it taste palatable. A good cup of coffee means the roasted beans haven't been burnt. You know who he's talking about if you've been to any top visited coffee chain.

Along the way to our next destination, the friendly neighborhood greeter...

A work in progress, the couple behind The Spirit Guild describe their vision of making craft liquor from California's own abundant source of sugar, fruit. Standing in front of their newly acquired workspace, their description neatly fits the definition of the farm to table movement. Their distillery is slated to open in 2013. Yes, they will have a tasting room, pending permitting of course.


Site of the Future Spirit Guild

As in any gentrifying urban neighborhood can attest to, groceries can be hard to come by. Even though the district's residential population is growing leaps and bounds, there is no grocery store; a food desert. For now, most residents are making weekly treks to Pasadena 12 miles away. That will soon change.

Mural by Street Artist, Peter Roa

Local Arts District residents Keri Aivazis and Carolyn Paxton have made the steep investment of retrofitting the old warehouse above into a future food market. The ginormous chipmunk mural painted as a Los Angeles Freewalls Project will be retained. It will be known as the Urban Radish where most items will be locally sourced and finely curated. Knowing their typical consumer, it will have a full range of pricing and small packaging for living in a small urban kitchen.

A Sneak Peek at the Plans


Metal Shed to Retrofitted Building Housing a Grocery Store

Not all food artisans are requiring a store front. Instead of eating Fruit Loops, why not have your healthy cereal accompanied by Cow Wow organic milk tasting like Fruit Loops. Best way to get the word out at the moment, be a street vendor.

Our food culture requires mass food warehousing before final distribution. Imagine trying to feed over 12 million people in the LA metro area and beyond. We visited one such cold storage business.

Up & Coming Chefs Ask this Warehouse for the Next Hot Item, Edible Herb Crystals

The end of our tour led us to the latest entree to the District, Beastia. Less than 2 months old, head chef Ori Menashe makes everything from scratch including curing his own meats. If only I could share with you the tremendous smells emanating from this restaurant.

After our adventurous walk we ended at Villain's Tavern for happy hour, where we viewed (and you can too) our collective mapping activity led by civic media and gaming researcher, Benjamin Stokes. Seeing what we had just witnessed through other people's lenses made the journey all the more interesting.

Once again life proves taking a chance on doing something out of the ordinary can deliver its greatest rewards. That very statement has given me a moment of clarity and an idea about the future of this blog. Stay tuned .....

Happy New Year!

26 Acts of Food Related Kindness

2012-12-22T08:10:00.002-08:00

I've been struggling to write anything meaningful in this last week. Like everyone else in the country, the events of Sandy Hook never stray far from my thoughts. Writing about food right now seems a bit trivial, that is until today.

Have you heard about Ann Curry's 26 Acts of Kindness? It started after she reflected on having to cover the atrocity for NBC News. Replacing her feelings of being frightened, angry and helpless she tweeted:

What a gift she gave us to suggest we can create a new paradigm. I'm in. And so are many others. Spying my twitter feed, here are 26 examples of food related acts of kindness since food and life lessons are what I write about. This is not to the exclusion of the masses of other good deeds which have gone on in the past week. I'm really hoping this is the tipping point.

Jeff Simmons‏@JeffSimmons2050

Participating in #26acts? RT this and we’ll donate $0.50 on your behalf to @Heifer to help solve #hunger.

kellyn elizabeth‏@ms_mellyn

Picked up the person's tab behind me at McDonald's. #26acts Act number 1/26 #cantwaittokeepitup

beans8‏@beans8

#26acts 3 Paid for elderly couples meal at restaurant. Best part, when waiter said, “oh somebody just did this!” It’s spreading! @AnnCurry

Lindsay George‏@lindsaymgeorge

@AnnCurry I was the recipient of #26acts this was taped on the wall @ the Nashville airport! Excited 2 pay it forward! pic.twitter.com/2wHa8Phx

Ellen‏@BestEllenEver

#20Acts #26ActsI tried to impress this in my HS student. Go up to the quiet kid at lunch. Be the loners lab partner. Offer a kind word.

Taylor Smith‏@ctaylor_smith

Got a giftcard at Taco Cabana after eating. Left it at the counter for the next family with a young child. #26Acts

Lesley Young‏@lesleyryoung

@AnnCurry I am a teacher in ct and I was the recipient of a #26Acts today from one of my 7th graders pic.twitter.com/xwP3X14T

Gigi Poveromo‏@gigipov

#26acts today I helped load food for backpack activity next wed. Backpacks stuffed w food for kids w no food at home. Act 15 @AnnCurry

Michelle T‏@mishl20901

Act 9 of 26 gift card so the Salvation Army volunteer can go have lunch in memory of Chase Kowalski 💚 #26act

Ruby Pratka‏@mllemarguerite

went around grocery store looking for owner of dropped pair of gloves. Found him. #26acts

Brendan Schaller‏@brendanschaller

A woman doing 26 Acts of Kindness today bought the next two orders. I've been giving out candy canes. The world isn't so bad sometimes.

‏@FrankTown

Server at Franklin,TN Chop House gets a special Christmas tip. #26Acts pic.twitter.com/nBgiopSO

‏@Paula_Deen

In a season known for giving, it is hard to know an entire community is grieving. Let's lift them up and honor them. #26acts

‏@Melbeliz

@anncurry #26Acts 2nite I paid 4 an elderly mans few groceries. He thanked me over & over, lives on Social security w/a very tight budget❤❤

‏@SGOV17

@anncurry, out to dinner tonight with the family, saw an elderly women eating alone. My 10 year old asked the waitress for her bill. Act#2

‏@MAYNESEZZY

@AnnCurry 4th Act in honor of Little Daniel. Kids Daniel, Gabby, Addy gv 26 cupcakes to firemen#26Acts pic.twitter.com/qDRg0dZm

Retweeted by Ann Curry

‏@Bixbees

@anncurry - gave hot baked chicken, Christmas cookies & $26 cash to couple living in car. Their surprise was my thanks!! #26acts

Retweeted by Ann Curry

‏@SMS87

felt good to pay for every1s coffee in line with me today.A lady asked how she could repay me I said #26acts of kindness @anncurry

‏@wondergirl75

@AnnCurry made dinner for my next door neighbors young couple 2 kids both med students they eat way too much takeout wife cried made me cry

Retweeted by Ann Curry

‏@Heathertwin29

Won $15 Target gc from Bundt cake contest. At checkout told cashier "Apply 2 mom w/2 kids behind me" #26acts @AnnCurry pic.twitter.com/CoXajdVO

Retweeted by Ann Curry

‏@SuzyAlbert

A stranger bought my family's breakfast today! So I started my #26acts & bought an elderly couple's breakfast. @anncurry see what u started!

‏@ann_torbert

#26acts bought coffee for an unknown person while husband had outpatient surgery . Gave me goose bumps. Did for principal. @AnnCurry

‏@mindi_rice

Got a late start, but just almost made a homeless man cry because I bought him a hot sandwich & a banana. No.1 #20acts #26acts @AnnCurry

‏@JeannieRickele

@AnnCurry : sent warm homemade monkey bread to LCM School Administration office in honor of Olivia. #3 of #26Acts pic.twitter.com/ff6aFx04

Retweeted by Ann Curry

‏@Hockeymom3116

@AnnCurry just fulfilled #2 of #26.1-pd 4 ladies purchase in front of me at kmart. 2-gave soldier at airport $10 applebees gift card. #:)

‏@VeronicaLewis

@AnnCurry I bought a retired teacher's lunch today at @SUBWAY - she kissed me on the cheek and cried #26acts #warmsmyheart #notstoppingat26

Let's not allow the bad eggs define our country. Take the bold step to shape the world you want to live in.

Are you in?

Another Iconic American Restaurant Goes Extinct

2012-12-06T07:30:00.001-08:00

Our generation has sadly witnessed L.A.'s famous Brown Derby falling into disrepair to just this last week the closing of the 75 year old Stage Delicatessen in NYC. Vanishing legends such as these strike a melancholy chord within me.

Vintage Postcard of L.A.'s Brown Derby. Famous for inventing Cobb Salads

Circa 2011

With this latest closing, I oddly feel I've lost a piece of me. My first visit to this Deli was with my mom. We were celebrating my high school graduation during my first trip to NYC. I remember those glorious very crisp pickles and of course the massively stuffed sandwiches. Just last year, I introduced this place to a friend who was for the first time enjoying the New York experience himself.

Does my sadness make me that person who reminisces for the way things used to be? Alternatively, does this really speak to Michael Pollan's assessment that America's food heritage has been dwindling because of decades of food policies to stimulate business in under served areas resulting in loans to grow fast food franchises and supermarkets?

Imagine if Solvang lost this classic. It's possible. We were there in the last month and the place was less than half full. What would a stop in Solvang be without Aebleskivers?

These noteworthy restaurants define what makes these locations special whether it is New York's large Jewish community, Solvang's Danish influence or P-Town's access to some of the finest Lobster around.


P-Town's Lobster Pot

I've been asked by those who haven't done much traveling why I like to travel so much. My answer is I want to see how other people on this planet live. Food is so much a part of that experience as it defines much of what culture is about.

Santa Fe has some of the most classic old school restaurants around. Check out Tecolote Cafe.


Atole Pinon Pine Hotcakes....who else would make these?

Never more have I been enthused about the new farm to table restaurants, but I appreciate them because of these predecessors. Sorry Red Lobster, you just can't compete with the Lobster Pot and Applebees you just don't make hotcakes the way Tecolote lovingly does.

Turkey Tree

2012-11-20T06:11:00.001-08:00

Blink, blink.... yes those are blow-up turkeys hanging in a tree.

Happy Thanksgiving All!

Leftover Quinoa? Pumpkin Chocolate Chip Cookies of Course!

2012-11-01T16:54:00.001-07:00

I am all about having my cake and eating it too. In this case, my cake is chocolate chip cookies. With a goal of trying to eat in healthier ways every day, my sights on a chocolate chip cookie seemed a bit far fetched given some of the tastiest are laden with butter, white flour and sugar.

But I like to think of myself as clever. Where there's a will there's a way.

My now not so secret ingredient weapons to deliver me to the object of my desire:

A full can of pumpkin

About a quarter cup of applesauce

Leftover cooked quinoa

Pumpkin Chocolate Chip Cookies Recipe

Adapted from All Recipes (click here for original recipe)
Makes approximately 2 dozen

1 28oz canned pumpkin
1/4 cup applesauce (substitute for vegetable oil)
1 cup sugar
1 egg
1 cup whole wheat flour (substituting for 1 of the 2 cups of all-purpose flour)
1 cup all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups dark chocolate chips
1/2 cup walnuts
2 tablespoons cooked quinoa (new to the original recipe)

Directions

Combine pumpkin, sugar, applesauce and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
Add vanilla, chocolate chips, nuts and quinoa.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

I dare you to find the quinoa.

Having a Ball in our 1940's Kitchen

2012-10-13T08:11:00.003-07:00

Happenstance events bring this conclusion, Mason jars, whether Ball's or Kerr's, are one of the best kitchen storage inventions ever! As any mother from the 1920's-60's might say, "Tell me something new."

Distributed by Division of Public Inquiries, Office of War Information 1943, courtesy Northwestern University Library

Event #1: For several years after reading about BPA chemicals from plastic and canned food leaching into our food, I was on a mission to swap out our plastic containers with glass ones. Convincing my husband was part of the challenge.

Event #2: John is Mr. Organization. I have lost count how many times he has reorganized our small kitchen. Never would I stand in the way of his mission of finding ways to better contain our kitchen clutter. It almost seems like therapy to him. Let him go!

Event #3: Enter Judy, a respected co-worker of my husbands. After many mutually shared cooking stories, a theme emerged. Both were a little, shall we say, possessed with finding storage solutions in the kitchen -- and in Judy's case -- solutions not involving plastic. She shared her light bulb moment. Every leftover, pantry item and so forth goes in a Mason jar. Her refrigerator and cabinets were so clean and orderly -- we know because she took pictures; John was inspired.


Off to the store!

Mr. Organization needed little more inspiration -- Smart and Final hardly knew what hit them. A middle-aged guy with a shopping basket full of their entire stock of wide-mouth Mason jars. Like John's co-worker, every last pantry item is now contained.

As John was organizing once again our cabinets with our new containers, he observed how perfectly they fit in our 1940's cabinets.

Prior to our Mason jar purchase splurge, packaged goods and plastic containers would never quite fit properly.

Doors would remain slightly ajar, containers would be propped up or a shelf might have been nudged up to accommodate. Not with Mason jars.

This observation caused me to daydream as what it was like in my humble little 40's kitchen when it was first designed and built.

With a bit of research I was reminded the 40's were all about rationing, stretching ingredients, cooking from scratch all the while the Great Depression in vivid memory. Does this scenario sound vaguely familiar today?

U.S. Government Printing Office 1944, courtesy Northwestern University Library

The food shortage of the 40's was caused by the need to feed the soldiers in World War II. Farmers and food manufacturers were dedicating their efforts to the cause. To fill in the gap back home, rationing was introduced as a way to equitably distribute food.

The federal government encouraged homeowners to create their own vegetable and fruit "Victory Gardens" to help supplement.

OWI poster ; no. 77 (War Information Office) 1943, courtesy Northwestern University Library

Of course Mason jars fit in our cabinets so well...duh!

There are so many applications for their usefulness such as storage, packing a salad for lunch or yes...even canning! Did I mention the smaller jars can go in the freezer?

And when one's exuberance in acquiring Mason jars has exceeded the need, creativity kicks in.

Even though Mason jars were invented and patented in 1858, they are far from being an antiquity! I stand by my first statement, Mason jars are one of the best kitchen storage inventions ever.

One West Coast Foodie's Culinary Bucket List for the East Coast

2012-09-29T15:42:00.001-07:00

I'd like to think I'm too young for bucket lists. But, every year I seem to come up with more or different things I'd like to do. Something about being middle aged has caused me to realize there is no time to procrastinate.

Since our latest vacation took us to all things east coast what better opportunity than to start tackling the list.


Eataly's Butcher Counter

Waiting to retire to experience the more expensive on my list would not be prudent on a retiree's budget. Do some of them now?

Predictable I know, The Gramercy Tavern and Babbo Restaurante e Enoteca have been top NYC restaurant choices on my list. To ensure we'd have a table, I planned ahead. Remembering a piece I read on Eater's site about the difficulty of landing a table at the most desired restaurants, I had to be on the phone or on-line at the appointed hour exactly one month prior to my targeted reservation. Talk about competitive, the best table I could get on the evenings we would be there was 9:30pm! So be it.

Gramercy Tavern's amazing floral arrangements

The experience itself? Gramercy delivers on whimsical decor, a cool vibe and well-considered cuisine. Most memorable on the price fixe menu were all the textures they struck on each course. A diner can easily appreciate the thought the chef put into creating the meal. Babbo (Mario Batali's) is a gem buried deep in the Village. The flavors were so pure. Nothing disappointing about either experience except perhaps the bill.

Working up an appetite, we walked across the Brooklyn Bridge to finally experience Brooklyn style pizza (in person).

9/9/12, looking towards Manhattan

The views and everlasting love lockets are all along the bridge

The journey to get to the destination equaled (maybe even surpassed) the goal.

The famous Grimaldi's served up what we were more than ready for after our hike across the bridge.

Culinary bucket lists in my world don't just include restaurants. New York provided me so much more. In search of the perfect house warming gift for our friends we were going to visit later in the trip, we scouted out New Yorker's favorites Whisk and Fishs Eddy.


Everything a home cook could want is in this store

Fishs Eddy, a palace of anything dishware


Inside Fishs Eddy


Housewarming gift found!

I'm not a big baker. But if I were, this would be a must visit.


New York Cakes & Baking Supplies

The owner preferred I not take pictures inside, but I assure you every possible mold shape, cookie cutter and every color in the spectrum for frostings and sprinkles are here.

The West Side's Zabar's never disappoints...

For all Italian food finds including shopping and dining, a relative newcomer in town is Eataly across from the Flat Iron Building.

I own my share of cookbooks. But one can never have too many; especially out of print ones. There are only a very few bookstores in the country which cater to the likes of me.

Bonnie Slotnick Cookbooks in the Village is worth figuring out her hours. Overwhelmed with choices and collector items such as a first edition of MFK Fisher's, How to Cook a Wolf, I ended up purchasing my first edition Julia Child book as well as Marion Cunningham's well endorsed Breakfast Book.

Since my man cooks for me on passed on these collector's items

Moving up the coast, we made a stop in Portland, Maine. Based on a recommendation, we lunched at Duckfat. Lesson here...listen to your friends!

Of course everything they make is good for you ... or make that good tasting. The fries are to die for.

Portland is a foodie mecca making a restaurant choice for dinner difficult. We wisely chose the rustic Street & Co.

The view from our table

We shared a sizzling iron skillet of fish and vegetables, ending the meal with in-season blueberry pie Ala mode, of course. Both were simple and delicious. A perfect example of less is more.

Our final destination is Rockland, Maine to visit friends. They showed us some of the best the area as to offer.

A scenic drive along the Mid Coast across to the Blue Hill Peninsula we came across El, El Frijoles on Route 15.

You did know Maine is home to LL Bean didn't you? Leave it to a couple from California to move to Maine to get away from the craziness of Oakland only to realize the area desperately needed Mexican food. They modeled their Mexican food solution after taquerias found all over California by converting their barn behind their house into a kitchen. They mastered soft tacos and quesadillas with the Mid coast's abundant seafood supply.

Our most magnificent experience was back at our home base in Rockland. Almost in our friend's backyard is Primo Restaurant.

I'll let their description from their website set the stage,

What started with a garden, a few hens and a couple of pigs has now become an evolution of food; an endless pursuit to accomplish more. Primo is much more than a restaurant, it is about love and respect for food. It is also about creativity. Produce is grown & harvested here and the animals are raised on the property. Nothing is wasted – everything has its place. It is a continuous cycle that occurs throughout the restaurant with, the kitchen, the animals and the gardens. The kitchen uses and savors every little piece. Seasonal to the moment, it is actually the farm and the garden that make the incredible ever-changing menu.


The chicken coup

Just one of many examples of their sensational food

We ended our visit on a high note in Belfast, Maine with a vegetarian breakfast at Chase's Daily. Restaurant in the front and mini-Farmer's market in the back. The breakfast here is worth the lengthy wait.

I would have never imagined I would experience the best huevos divorciados (half red/half green chili sauce) I ever had.

Now that we are back home, we are extending our morning walks and I'm back to yoga. We have to work it off for whatever new items will land on my bucket list. Any suggestions?

My Summer's Bounty Challenge

2012-08-26T10:53:00.001-07:00

Today is World Kitchen Garden Day. According to the Kitchen Gardner International's website:

Courtesy Kitchen Gardner's International

"KGI initiated Kitchen Garden Day in 2003 as a healthy response to "Snack Food Month" organized by the International Snack Food Association each February. The thinking was that if the makers of potato chips, pretzels and fluorescent orange cheese doodles could spend 28 days and millions of dollars promoting their foods, the world's kitchen gardeners should be able to have at least a day for celebrating theirs.

Hallelujah! For a kitchen gardener, everyday is a celebration and noteworthy. It also has it's challenges.

At this time of year, everything planted is ready to harvest. Earlier this year, John and I planted earlier this year thrice the volume of plants than we had in the past.

My challenge, how to use everything up. The New York Times version of Ratatouille should do the trick. Click here for the recipe.

Don't let the long ingredient list and considerable length of time detour you from trying this. This one is worth it.

On the surface, Ratatouille is just a medley of summer vegetables such as tomatoes, eggplant, peppers, onions and fresh herbs. All of which I have in my garden. This dish, if given the lengthy time to slow roast in the oven, reveals so much of summer's depth when finally eaten.


To start, roast peppers to ultimately peel the skins

A warmed piperade of peppers, onions and garlic is placed on the bottom of the casserole


While the piperade is being warmed, prep the vegis


Layer the vegis over the piperade

Slow roast at 275 degrees for 2 hrs. 30 min. Top with a thyme vinaigrette. Eat!

Our bellies have many challenges lying before them with all the desirable packaged goods presented us. The health ramifications of too much of it are endless. On this day of celebrating one's labors I'm reminded that these challenges and how we address them have the power to shape our character singularly and collectively. If we choose to, we can manage our way through anything.

How do you use up your bounty?

Winging it: the Manly Style of Cooking

2012-08-16T14:55:00.000-07:00

By Guest Blogger - Barbara Schwartz

There was a guy once who was cooking dinner for me and had purchased very expensive steaks.

He started throwing all kinds of weird ingredients into a bowl – the morning coffee, ketchup, Worcestershire sauce, brown sugar and I don’t remember what else. He proceeded to barbecue the steaks with this concoction. I couldn’t believe it. But the result was so amazing, I married the man.

Cooking in the style of my husband Ric and my friend John requires a free spirit and an open mind. And no recipe. After studying several ideas and ingredients of various recipes as well as remembering what I’ve witnessed my husband throw together in the name of barbecue sauce, I braved the unfamiliar territory of winging it with cooking.

Country-style pork ribs are in the crock pot slowly simmering away.

Measuring nothing (one of the rules of cooking in the manly style of John and Ric), a light rub of salt, pepper and garlic powder coated the ribs, then they were flash-browned on the BBQ. Not only does this step make them pretty, it really adds great flavor.

Plus there is something fun about barbecuing in the morning.

Meanwhile, in the crock pot the brewing sauce was created: half water, half beer for liquid, a splash of coffee (about a cup total of liquid), brown sugar, ketchup, Worcestershire sauce, small amount of BBQ sauce, pepper, garlic, sweet paprika. We’ll see how it goes. Then, coating the ribs with the liquid, all was sealed up for a day of slow simmer.

It’s smelling very good two hours in. Five hours in and I want to lift that lid and taste it. Six and a half hours in I get to lift the lid and taste – yum! Need a second taste. So now back onto the grill, on foil this time as they are falling apart, just to firm them up and dry them up a bit.

Served with some Au Jus from the pot and, well, three thumbs up out of three. Such accolades! I could get used to this! Definitely have to do this again. Now what exactly did I do?
.

Happy Hour Talk

2012-08-08T20:56:00.001-07:00


Mural at the Toluca Lake Trader Joe's

Everyone needs a break now and then. Because there is a time and place for everything, this post will not stand in judgement but will merely observe the need in all of us for a bit of fun and relaxation.

A relatively recent invention dating back to the 20's and attributable to the US Navy, the term Happy Hour was slang for scheduled entertainment. The "entertainment" had nothing to do with alcohol but with relieving a little stress with boxing and wrestling for sailors who had long periods at sea.

"Happy Hour!" What a great term to use for other purposes. During the Prohibition era, the idea of drinking before dinner began. Since alcohol was banned in public establishments, citizens would host "cocktail hours," also known as "happy hours" at Speakeasies before going out to dinner since alcohol couldn't be served.


Inside the Green Mill, Chicago

If getting near a speakeasy is on your bucket list, you must make a pilgrimage to The Green Mill in Chicago. The actual speakeasy owned by Capone was accessible in underground tunnels under the club. Today, the club is one of the best jazz clubs around which just happens to sell good old fashioned cocktails.

Drinking has been around since the dawn of time as have drinking games and reasoned arguments to imbibe. I particularly like the one my husband's Uncle Doug has quoted, "The hills are pink, it's time for a drink!"


Borrego Springs at Sunset

After prohibition, cocktail lounges continued to capitalize on the newly popular custom of pre-dinner cocktails.


A Gramercy Tavern Cocktail

The term, "Happy Hour" took a foot hold around 1960 after it appeared in a 1959 Saturday Evening Post article about military life in the 1920's. With these two ideas of pre-dinner drinks and jolly times, people adopted the term to indicate "happy" with "slightly drunk."

What these two historical stories have in common reveals the human need for a transition from work to relaxation.

If you've had a little too much "happy," you may be offered a Hair of the Dog remedy.

"Hair of the Dog" is a shortened expression for "the hair of the dog that bit you." Back in Medieval times, doctors advised that if a rabid dog bit you, you had a better chance of recovery if a hair plucked from the dog who bit you and was placed on your wound. As applied to too much "happy" the "hair of the dog" might be just the right cure of for a hangover.


Just because you can doesn't mean you should

Fabio Viviani Proves Why He's a Top Chef Fan Favorite

2012-07-20T06:48:00.000-07:00

I expected to have a lovely Sunday afternoon with John watching Fabio Viviani lead a cooking demonstration at his restaurant. And for the most part we did. What neither of us expected was being witness to a boastful, jealous chef trying to steal his show.

If you've watched Bravo's Top Chef, then you are already familiar with Fabio from season 5. A charismatic devil, he had and has no trouble winning over fans.

Fabio closed his Universal City restaurant, Firenze, for an afternoon opening it to those who wanted the opportunity to watch him in action prepare summer appetizers. With tables set for us and glasses of wine poured, he began his demonstration. Let the memories begin.

Starting with a very easy breakfast appetizer of a baked egg in marinara sauce, Fabio had us won over especially when he suggested that the men in the audience take advantage of all that time it takes us women to get ready in the mornings. Why not make this simple dish and be the hero?

Just as he was moving onto the best way to cook meatballs (that would be in the sauce), he was interrupted by a a rather loud party from the bar which overlooked the dining room.

Using any one's first instinct in such a situation, our ringmaster Fabio did a shout out to him introducing the man he recognized hoping to quell the attention seeker. The fellow chef took the opportunity of introduction to announce he was personal chef to a "star." The star will go unnamed because I would assume she would be none to pleased with him; but be assured you would recognize her given her fame in music and films over the decades. But if you are so curious, there are clues buried within the lines of this story.

I will dub the personal chef, Mr. Name Dropper. Unfortunately, in L.A., this irritating trait is all to common. Mr. ND clearly lacked the ability to read a social cue to know when his time on the stage had come to an end because he just kept talking.

Fabio did then, what anyone else would do, ignored him to carry on with the demonstration.

Continuing on, Fabio in classic humorous form, relayed his observations on cooking as he prepped the next appetizer of popcorn shrimp accompanied by a handmade chipotle mayonnaise. He quipped he was not a recipe follower. Following rules doesn't necessarily make one happy. More important to be happy than be right he advised while whipping his mayo into form. Then, Mr. ND reared his head and decided to challenge Fabio on the best way to make handmade mayo along with instigating a discussion on the difference between mayo and aoli sauce.

No challenge was too much for Fabio. In his exquisite Italian accent and a miss or two on the English language, he easily charmed the audience with his answers. What a fool believes is he is embarrassing his targeted victim. Quite the opposite.

Our demonstration ended with a savory shrimp wrapped in bacon over a small bed of polenta. While the audience ooed and awed over the sampling, Mr. ND couldn't leave well enough alone but went in for the personal attack criticizing Fabio's language skills.

Like Phoenix rising from the ashes, Fabio told an inspiring tale of how he moved to this country a mere 5 years ago not knowing the language at all. He started with very little and now has come so far. We all applauded and were clearly moved by his success.

No more words came out of Mr. ND. We all settled back into the way we were. Guilty was he for being a heckler with no appreciative audience.

All in all, we did have a lovely afternoon albeit with a lesson or two in something other than making appetizers.

The Burned Beast

2012-07-09T15:19:00.001-07:00

Guest Blogger - Barbara Schwartz

How many beer can chickens have you made since this wonderful invention? I would guess my number to be at least in the dozens. Flawlessly reliable; moist, tender, incredible flavors. And no clean-up required. It’s the best! I can do a beer can chicken with my eyes closed. Which apparently is what happened when I prepared the last one.

An unbelievable 45 minutes had passed before I realized I had not checked on the chicken. And since when do I not turn down the temperature at any point whatsoever? Pegged at 550 degrees, I opened the barbecue to witness the extraordinary sight of dinner in flames, which of course had been ongoing for quite some time. I did what any good chef would do and closed the lid, turned off the gas, closed my eyes and left the black beast to smolder into ashes. I didn’t even consider the obvious next thought: What was I going to now prepare for dinner? And the more important question: What excuse was I going to give for this aberration of my cooking?

Truly humbled, I went with the truth. Explaining it to my husband and children, my voice sounded like I had been through a major trauma; low, subdued, tragic. I admitted I had ignored the chicken. I had not cooked with love. I had decided to multi-task. Certainly I could negotiate new car insurance while preparing dinner.

This former main course beauty had been bestowed with a new rub. The usual coating of olive oil and one-quarter cup each of sweet paprika, brown sugar, salt and one-eighth cup black pepper was getting a bit ho-hum. So it was rosemary, thyme, basil, pepper, salt, garlic. Oh my it was going to be good. And my son was inviting his girlfriend (I think she is a girlfriend; mothers are last to know) for the very first time to dinner.

I am blessed with a husband who chose to laugh. Laugh! Oh my I am lucky. And vow from now on to be ever vigilant, cook with love, over-monitor my birds (but not over-opening up the barbecue as that is a sin).

One must never let up, never rest on the past success of a good meal.

Tea Time

2012-05-23T17:46:00.001-07:00

I am proof #1, a constant rhythm is critical to my well-being. Grumpy with the shakes is a fair characterization if I don't eat on a regular schedule. Make me stay up later than my usual bedtime? I'll just fall asleep on you anyway or get whiny. Fortunately, I don't let myself get too out of whack because I would become an unmanageable beast.

Knowing thyself is half the battle. What you do with that knowledge can help you win the war whether it's a battle with weight, energy levels, managing an illness or keeping the metabolism in check.

Recent studies and writings are revealing just how important a constant state is. Dr. David Agus, author/researcher/oncologist describes the body's desire for predictability beautifully is his book, The End of Illness:

The body loves predictability. One of the best ways of reducing stress on the body and keeping its preferred, balanced state of being—homeostasis—is to maintain a consistent routine every single day, especially with regard to the body’s natural rhythms as dictated by sleep-wake cycles, eating patterns, medication use, and physical activity. You’ll feel the difference in more energy, an enhanced sense of wellbeing, and my bet is you’ll effortlessly find the motivation to attack all those other goals on your list.

What does this have to do with tea time? This spring as I was sipping tea at two different afternoon teas, my companions at both events wondered if I might write about our lovely afternoons. The big camera may have led them to believe that was a possibility.

In researching an angle for a possible afternoon tea posting, the Duchess of Bedford from the 18th century revealed how this posting would unfold.

The Duchess didn't need an army of researchers to tell her what she already knew about herself, she was experiencing a "sinking" feeling in the afternoons. The custom of the day was to have a late breakfast with a secondary meal of the day late in the evening. Of course she had that "sinking" feeling in the afternoon! Her solution? She had her personal chef prepare a small meal with tea which soon became known as afternoon tea. She is credited as being the founder of tea time.

From that point forward, afternoon tea became an event. Actually it became many types of tea events, whether it was a high tea usually taken after 4p.m. which served more as a working man's dinner typically including hot/savory items, a Royal Tea where champagne or sparkling wine would be served, a Low Tea commonly held between 2p-4p utilizing coffee tables (low tables) or a Home Tea commonly held for friends, family and acquaintances highlighting finger sandwiches, scones and other tasty treats.


Royal Tea Setting

My family started me on weekend home teas since I was a tot and we've continued our tradition to this day when we are together. Afternoon snacks do not necessarily need to be perfunctory just to retain homeostasis; why not celebrate a lovely cup of tea along with a treat? Wouldn't our days be just a bit nicer? Listen to your inner self and you'll know the answer.

Bravery Required to Harvest Lettuce....Really?

2012-05-05T12:58:00.000-07:00

If I had to hunt and gather all my own food, I guarantee you I'd turn into a full time vegetarian. Hunting instincts don't normally embody my soul.

My huntress weakness was on full display years ago when my grandmother's husband took me fishing the year Elvis died. (I have no idea why I remember that). I had no problem putting the bait on the hook. Nor did I have any issue with casting. Yank, yank... The moment I reeled in the poor little fish, I couldn't bear plucking him off the hook and watching him flop in the bucket to his death. Back in the water he went.

Gentle urban farming is more my thing. You know the drill, treat the soil and plants well, exercise patience, reap the rewards with great appreciation later.

There is nothing finer than enjoying a crisp salad, fresh out of the yard. No squeamish issues while plucking a few lettuce leaves out of the garden should happen, right?

Having cut what was left of the lettuce from the garden and stuffing them into bags, I brought the bounty into the kitchen to begin washing, spinning and storing away. Following Ina Garten's advice of putting the leaves in a tub of water to rehydrate and letting a majority of the dirt float off I was taken aback when an earwig crept off a leaf.

Then an army of them appeared. You should have heard the squeals emanating from my kitchen. Somehow, John was doing a good job ignoring me from the other room. The only good news I could see is they ultimately drown in the water. Maybe I do have a killer instinct.

On my second bag of harvested lettuce leaves, I couldn't take it anymore. The darn critters were bigger, fatter and feistier than the first troops. I had to admit defeat and called in for backup help. John to the rescue.

Being a bit more experienced at bug killing, he swooped in, grabbed the bag and took it outside. He flushed every last one of those suckers out, including the free-rider spider.

I may not be any good with my predator abilities, but I do know when to appreciate those who do so on my behalf.

A Morsel For Me?

2012-04-17T18:29:00.000-07:00

Courtesy Susan Myrland

Guest Blogger
Sammi

I just don't get it. The only time Mr. Big hangs out in the kitchen is to eat his standard issue cat food. Why doesn't he seem to care about all the other delicacies in the world short of his silly fish shaped cat treats? Doesn't he know there's a wealth of culinary items coming out of this very same kitchen?

Actually, Mr. Big and I put on a fairly decent show for my folks when pet food is involved. We are in cahoots when we spar, spit and hiss at each other giving off our warning signs to not get near our own assigned food dishes. We don't want mom and dad to know we actually get along; that would break our respective code of silence amongst our species. Even though we are usually pretty cozy as they come when they aren't home, we're not so cozy that I'm going to share with him any food that may trickle off those counter tops!

I've seen it with my own two eyes. That princely cat sniffs and walks away from people food when offered. Something must not be right in the zany cat brain of his. Not to worry; I won't let the food go to waste.

Ever elusive Mr. Big won't give permission to have his picture taken. Reenactment.

Don't get this doggy wrong, I'm very happy to eat my usual kibbles whenever they appear in my bowl. But a potential bounty can happen anytime mom or dad are in the kitchen or dining room or patio or pretty much anywhere. When my granddaddy is around, he's the best at sharing.

I'm ready just in case

My parents know I'm pretty smart. The mere sound of a crunching cracker, cereal, nut or chip has me on their heels no matter how hard they try to conceal their chewing. I can just imagine the salty bits I could crunch on too. Drool. Better make sure I keep my hearing in good working order so as not to miss out on future potential offerings.


I've mastered the pitiful, "don't forget about me" look

More waiting

I try really, really hard not to be a thief. Typically I mind my manners quite well and wait till I'm offered the gift of a half of a persimmon cookie. Sometimes though, it's more than I can bear if they are in the living room enjoying their pre-dinner drink before putting the final touches on their dinner and they happen to leave cheese within my reach. I plead the fifth.

The best reward of all is if I can wait patiently. My parents are generous while making sure I eat things that aren't bad for me. That cat hasn't a clue what he's missing. All the better for me. Woof!


Mmm...turkey!

The Allure of a Street Fair

2012-04-06T06:49:00.000-07:00


Palm Springs Villagefest

Walking among the throngs of people last week at the Palm Springs weekly Villagefest, I wondered why so much interest among so many in street fairs.


Christmas Market in Paris

I've been to plenty of them around the globe from the Christmas Markets in France, the annual Chicago Neighborhood Festivals to numerous weekly farmer's markets. Reflecting on each of the experiences, all of them were jammed with people. What's the draw? What do they all have in common? My interpretation... they celebrate the character of the neighborhood and the people who live there.

Can it be we are all desperate to embrace our uniqueness? Could it be that we actually like making a human connection with the vendors which is fulfilling and not frustrating? Is it because there is an increased interest in preserving local cultivators and sustainable farming? Or is it just a throwback to the rewarding experience of street markets and bazaars dating back centuries? Grocery chains, department stores or malls just can't deliver the same experience.

The first street markets were the beginning of retail as we know it today. Traders would travel miles to a city center on an assigned day of the week. In historical markets, a charter was given to certain markets to protect their rights and competition from neighboring communities. The fictional book, Pillars of the Earth, succinctly depicts the fierce competition for staking out markets in Olde England.

With all of the hub bub with the lack of transparency in recent years whether it be pink slime, no GMO labeling or manipulating our subconscious in what we purchase at the grocery store due to product placement, no wonder we revert back to a simpler format when given the opportunity.

I'd like to think we haven't evolved into zombies who succumb to only a national chain or brand as our only choice. By supporting local artisans, farmers and businesses too, we can ask questions directly to the vendors, we actively keep the money in our respective communities, we reduce our carbon footprint, we promote our neighborhoods' uniqueness and we can be all the healthier for it.

Now to my latest discovery at the Palm Springs Villagefest.


No, not the Henna tattoos being marketed on the street


Not the Adobada meat on the rotisserie slathered in Red Chili Sauce


It was the Kettle Corn

Kettle corn is not unique to just this one fair; it's usually at every fair. I just had never tried it. I probably should have tried the Adobado meat with its surreal color, but dinner was awaiting us at home. Thanks to my friend Mary Lou who bought a bag of Kettle Corn to share, John and I became enraptured. I don't think I'll ever be able to go to another fair and not buy this sweet and savory delicacy!