The Split Pea

Bobby Flay's Poblano Vinaigrette

2010-02-08T16:27:00.000-08:00

I own many cookbooks. Many are just eye candy - beautiful photographs and food styling - not much cooking or even inspiration comes from their pages, but there are others that I return to over and over again, always marking a new recipe or idea. It is a silent conversation I have with the author(s): "wow, goat cheese?" "Hmm...you're a smart one Mr. Flay..." You get the idea. These cookbooks are the ones that provide ideas, knowledge, tips and tricks, and inspiration. I have previously mentioned Bobby Flay's Mesa Grill Cookbook especially noting that it provides a wealth of recipes on sauces, condiments, and dips. Every time I returned to this cookbook, I spent a few minutes on page 68 where Queso Fundito with Roasted Poblano Vinaigrette is found. One page for the recipe and one page for the beautiful photo. Mouthwatering!

On a recent dinner party we had, I made it, among many other things. Unfortunately, the queso was gone before I could take a photograph, but I managed to snap a picture of the vinaigrette, which I should add, is one of the best things I have ever eaten. Poblanos are fiery but also sweet and smoky. Roasting or charring them prior to blending makes them even sweeter and spicier, while the process of blending with the rest of the ingredients creates perfectly smooth vinaigrette that you will want to put on everything. It is such a simple recipe and it can be used with queso fundito, as a salad dressing, as a dip for quesadillas, which is what we did with the leftovers.

Happy dipping!
E.

Roasted Poblano Vinaigrette

Ingredients:

2 poblano chiles, roasted, peeled, seeded, and chopped*
1 tablespoon red wine vinegar
1 clove garlic, chopped
1 teaspoon honey
1/4 cup canola oil
Salt and freshly ground black pepper

Preparation:

Combine the poblanos, 2 tablespoons cold water, the vinegar, honey, canola oil, and salt and pepper in a blender or food processor, and puree until very smooth. This can be made up to 8 hours in advance and refrigerated.

*To roast: preheat oven to 375 F; brush peppers with olive oil and season with salt and pepper; place in oven on a baking sheet and rotate until charred on all sides, about 15-17 minutes. Place in a plastic bag and let sit for 15 minutes; peel, seed, and chop.

Queso Fundito

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
3 cups grated Monterey Jack cheese (12 oz)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 oz fresh goat cheese, cut into 8 slices
2 tablespoons fresh cilantro, chopped
Corn tortilla chips for dipping

Preparation:

Preheat the broiler.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Whisk in the milk and cook until slightly thickened. Remove from the heat and stir in the grated Monterey Jack cheese; season with salt and pepper.

Scrape the mixture into an 8-inch cast-iron pan and place the slices of goat cheese over the top. Put the pan under the broiler and broil until the goat cheese is golden brown on top. Remove from the oven, drizzle with the poblano vinaigrette or spoon it over the top, and sprinkle with the chopped cilantro. Serve with chips for dipping.

Piping Hot

2010-01-27T16:12:00.000-08:00

I have sunk in the midst of a new semester and ongoing projects. And I have been uninspired, cold, and overall under the weather. Sorry for wining, but it’s the truth, and I am sure many of you can relate. I am dreaming of spring, lazy days in the Texas heat, under the constant barbeque aroma. Not yet though.

In the meanwhile, soups have come to my rescue; numerous soups, to be more truthful, but there is something so nourishing and satiating when a piping hot bowl of soup is placed in front of you. They are also convenient lunches at the desk amidst quizzes and homework that’s to be graded. Not only do they fill my tummy, but they warm the office, and my attitude toward poor writing (not really, but let’s say it’s so).

Butternut squash soup is one of my favorites, but it is often made too sweet. Soup is not desert, unless you deliberately make a desert that’s also a soup, whatever that looks like. No. Soup is savory, warm, smooth, and if properly seasoned, it is absolutely divine. Just like this soup from Camilla Saulsbury’s Enlightened Soups cookbook. A delicious cookbook all around, but the butternut squash soup recipe stands out.

I used two different winter squashes: butternut and sweet dumpling squash, a beautiful, colorful squash that looks like a large acorn squash that has been colored by an abstract expressionist painter (or something like that – I need a review of my art history ;) ). Anyway, it was just what I needed, and I ate the leftovers at work two days in a row. I hope your week is off to a good start.

Hugs,

E.

Butternut Squash Soup with Sage and Thyme

Ingredients

2 tablespoons unsalted butter
1 ¼ cups chopped onion (about 1 medium onion)
5 large cloves of garlic, thinly sliced
3 stalks of celery, thinly sliced
6-7 cups low-sodium chicken or vegetable broth
4 cups peeled butternut squash, cut into 1 inch pieces
4 cups peeled sweet dumpling squash, cut into 1 inch pieces
1 ¼ teaspoon rubbed sage
1 teaspoon dried thyme leaves, crumbled
1/3 cup buttermilk
1 tablespoon brown sugar

Preparation:

Melt the butter in a large saucepan set over medium heat, add the onion, garlic, and celery. Season with salt and pepper. Cook until the onion and celery are tender, but not browned, about 10 minutes.

Add the broth, squashes, sage, thyme, and bring to a boil. Reduce heat, cover, and simmer until squash is very tender, about 20 minutes.

Using a submersion blender (I LOVE this tool) blend the soup until very very smooth, or if you don’t have a submersion blender, blend in a blender working in batches.
After the soup is blended, add the buttermilk and brown sugar. Stir well. Taste for salt and pepper and adjust accordingly. Serve with good crusty bread.

Notes:

Camilla says that you can substitute four 12 oz packages frozen (thawed) winter squash pureee for the 8 cups of the fresh squash; reduce cooking time to 5 minutes.

If you don’t have buttermilk on hand, add a few splashes of lemon juice to the milk and let it sit for 5-7 minutes; it’s magic ;).

Summer Bites

2010-01-11T19:48:00.000-08:00

It has been 15 degrees here in East Texas for the past week. Our coats have been piled up by the armchair next to the door, permanent fixtures. And it's a hassle.

I put my coat on just so I can get in the car, start the engine and wait for the sheet of ice to melt off the windshield. Then, hunched over, with a red nose and iced eyelashes - I imagine I am an ice queen, or maybe Rudolph - hands inside the coat sleeves, because my beautiful coat is thin and has no practical pockets, I rush back inside, grab the little boy who has been watching me out of the front window the whole time. He is smiling, happy that the car won't be cold, that he is going to see his buddies, and that I'll hold him really tight in my arms while we walk for a few seconds in the cold. It's fun and freezing. We love to look at the white breath coming out of our mouths.

However, the coat is frustrating, because the car gets warm and the coat is in the way.

People of the North, how do you endure it all winter long?

It has been beautiful though. Not much precipitation. Large blue skies and occasional high white clouds. The grass is golden, at least I think so. Upon hearing me say this, Bryan offered his thoughts:

"I'd say it's dead."

But we won't listen to him, right. The grass IS golden, the air crisp, the smell of wood lingering in the air.

I miss warm weather though and the way I know this is because, while contemplating dinner a few days ago, I decided to make it pretty simple: tortellini, white wine sauce, a light green salad. But as I started boiling the water, I thought of tomatoes, glorious summer tomatoes. To the store I went and this is what happened.

Ju befte mire!
E.

Tortellini with Grape Tomatoes and Garlic

I used spinach and cheese tortellini, but any variation you have on hand would work fine.

Ingredients:

12 oz package of tortellini
1 cup halved grape tomatoes
3-4 cloves of garlic, minced
2 tablespoons extra virgin olive oil
sprinkle of salt
2 tablespoons of finely chopped fresh herbs (I had oregano and mint)
freshly ground black pepper
Parmegiano Regiano shavings

Preparation:

Bring 3-4 quarts of water to boil; make sure you salt the water generously and add a splash of oil. When the water comes to a rolling boil add the tortellini, stir gently and cook for about 10-11 minutes, stirring occasionally.

In the meanwhile, in a large saute pan, heat the olive oil, add the garlic and cook stirring frequently for about 20 seconds. Make sure to not brown it.

Add the tomatoes and the sprinkle of salt. Saute for another 20-40 seconds stirring. Remove from the heat, add the black pepper and the herbs, stir, and set aside.

Carefully drain the tortellini. Place them in the saute pan with the tomato mixture. Combine thoroughly taking care to not break the little bundles.

Serve with shavings of Parmegiano Regiano and a fresh green salad.

If You Give a Boy a Beignet

2010-01-09T10:58:00.000-08:00

If you give a boy a beignet, he will want to lick the powdered sugar first.

Licking the powdered sugar will make him think of Ruidoso snow, so he will pour powdered sugar all over the floor and will want to make a snow angel.

Making a snow angel will remind him of Christmas Carols, so he will run in his room, trail of powdered sugar following, and put on his Christmas music.

Music will make him want to dance and he will.

The dancing will cause his father to come into the kitchen and join the party.

Father and son will dance on a powdered sugar floor.

Seeing the powdered sugar on his socks and hair, and hands, will remind the boy of the beignets and he will want another one, as will his father.

Jack asked me to make beignets after watching The Princess and the Frog. And this mommy could not say no. :)

Beignets

Recipe found here . I added vanilla and lemon essence to the dough to give it more flavor, but otherwise, I followed the original recipe.

Ingredients:

1 envelope active dry yeast
1 1/2 cups warm water
1/2 cup sugar
1 teaspoon salt
2 eggs, lightly beaten
1 cup evaporated milk
2 teaspoon vanilla essence
1 teaspoon lemon essence
7 cups all-purpose flour
1/4 cup shortening, softened

Canola oil for deep frying
An ample amount of powdered sugar for dusting

Preparation:

In large bowl, sprinkle yeast over the warm water; stir to dissolve and let stand for 5 minutes.

Add sugar, salt, beaten eggs, evaporated milk, vanilla and lemon essence. Whisk to blend thoroughly.

Add 4 cups of the flour; beat until smooth. Add shortening and mix. Gradually blend in remaining flour.

You will get a very sticky dough. Leave it in the mixing bowl, cover with plastic wrap, and chill at least 4 hours or overnight.

When the dough has rested the required amount, flour a clean surface, roll dough out on floured board to 1/8-inch thickness.

Heat oil in a medium saucepan; initially you will want to heat it on high heat, and as you start frying the beignets, you may have to turn the heat down a bit.

Cut rolled out dough into 2 1/2 to 3-inch squares. Deep fry at 360° for 2 to 3 minutes until lightly browned on both sides; make sure you don’t overcrowd the saucepan. The beignets fry pretty quickly.

Drain on paper towels and sprinkle generously with powdered sugar.

Dough can cut and frozen, separated in container with waxed paper. I froze mine and I have yet to see how the dough holds up after freezing. I will post the results in this post when I try.

This recipe yields a large amount of beignets, so either cut the recipe in half, or freeze half of the dough after cutting it.

Bon appétit!
E.

2009-12-30T17:20:00.000-08:00

It snowed. We played. We rolled in the snow. We threw snowballs. Jack ate loads of snow. We snuggled under blankets in front of the fireplace. The Gathering Place, the home that Mimi and Papa built for family holidays is a good good place. We had delicious crepes for Christmas eve cooked by Bryan's French aunt Sophie, a Greenberk Smoked Turkey and other delicious fixings for Christmas lunch, and other offerings from Ruidoso.

Some favorites are: Cafe Rio in downtown that serves up some of the best pizza. The crust is amazing and so are the variety of toppings. The Hummingbird Tearoom is one of the places where we stop everytime we go to Ruidoso. It's perfect for a nice lunch of soup and sandwich and a hot cup of tea. My favorite eatery this time was Casa Blanca, a Mexican restaurant that prides itself on the best green salsa, which is made strictly of Hatch chiles. It is heavenly. Their cheese chile rellenos and the green chile chicken enchilada are delicious. Although, the wait is long and the server seemed swamped with orders, it was worth it.

Another discovery was a local dairy specializing in a variety of cheeses: Tucumcari Mountain Cheese Factory. We sampled several cheeses: Hatch chile Jack, El Patron de Queso (tequila Jack cheese), and Kalamata Feta, among many. Brought home the Hatch and roasted garlic Jack Cheese and the Kalamata Feta Cheese. According to our cheese tour guide, the Tucumcari Mountain Cheese Factory Feta Cheese won 2nd place in the world contest, which is pretty impressive for a small dairy in New Mexico.

"Who won 1st place," I asked.
"The Danes" he replied, "it made the Greeks mad..."

We're back in Texas right now and will be attending a wedding for new Year's Eve. After that, back to normality...maybe :) Till then, my kitchen will be quiet. I am leaving you with some Ruidoso pictures.

I hope you have a great New Year's Eve.

Happy New Year to all of you! May you be blessed abundantly!
Hugs,
E.

[snow smooch :)]

[Roswell Alien Amber Ale - A Taste Beyond...]

[snow storm approaching]

[Yes. Don't rub your eyes. It is a Le Creuset Tagine and it is mine! This is one of the many presents I got and I can't wait to play with it]

Waiting for Snow

2009-12-22T17:04:00.000-08:00

[Lego the puppy]

Christmas is almost here. The house is full, loud, smelling of all kinds of deliciousness, from candy to barbeque ribs. The forecast tells us that it will snow on Thursday, just in time for Christmas morning. While I don't love snow, I can't help but hope that there will be snow for Christmas, only for my little Jack who is very aware of everything right now. Last night he wanted to see the chimney, he wanted to see the smoke coming out of the chimney, he wanted to see the deer grazing by the house in hopes that Rudolph would be there.

We are having a wonderful break, and I hope that all of you are as well. Merry Christmas everyone!

Spiced Cranberry Sauce

1 package (12 oz) of fresh cranberries
1 cup orange juice
1/2 cup agave nectar (or honey)
1/4 inch slice fresh ginger
2 tablespoons dark brown sugar
orange peel (a couple of pieces)
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 cinnamon stick
1 teaspoon vanilla essence

Spice pack: tie them with string in cheese cloth

4 cloves
5 cardamom pods

Preparation:

Place all the ingredients in a medium saucepan under medium heat. Stir to combine and let simmer for about 20-35 minutes, stirring occasionally until the cranberries have popped, lost their shape, and the sauce has thickened.

It is best to prepare one day ahead of time.

Whew!

2009-12-17T19:40:00.000-08:00

The fall semester is officially over. I have finished grading, filing, averaging…..finally. All our PhD applications are mailed out, sent into the void along with all our wishing and hoping. It was stressful but it feels good to be done with it and sit back and wait.

The streets in Nacogdoches feel lighter and it’s nice. I am ready for a break. In three days the three of us will be hopping into our car and drive to Ruidoso, New Mexico. Bryan's grandparents have a beautiful house in the mountains. Can't wait to show you.

Tomorrow our department is having a party to celebrate another semester’s end and I am thinking of bringing this delicious Hazelnut Brittle. It is so easy to make and it is wonderful to eat; the crunch of the roasted hazelnuts balances well the crunch of the sweet, and the brittle bites are perfect for a party, especially a Christmas party.

It’s good to be back. I hope you are having a great pre-holiday time and that your travels are safe, and that your time with loved ones is relaxing, energizing, and fulfilling.

Missed being here!
E.

Hazelnut Brittle

Adapted from a Food Everyday (December 2005) issue that I picked up at our local library for 10 cents. It’s filled with treasures :)

Ingredients:

Nonstick cooking spray
½ cups sugar
½ cup light corn syrup
¾ teaspoon salt
2 tablespoons butter
1 ½ cup roasted and chopped hazelnuts
1 ½ teaspoon vanilla extract
¼ teaspoon baking soda

Preparation:

Spray a rimmed baking sheet and a wide metal spatula with cooking spray and set aside.
In a large glass bowl (microwave safe), combine sugar, corn syrup, and salt, stirring until sugar is moistened. Microwave on high for 4 minutes.

Stir in butter and nuts; return to microwave for about 5 minutes, until the sugar mixture is thick, bubbly, and very pale brown in color. Mixture will be very hot; use pot holders when holding or pouring.

Remove from microwave, stir in vanilla and baking soda (mixture may foam up). Immediately pour onto prepared baking sheet, spreading mixture as thinly as possible with the prepared spatula.

Let stand 20 minutes until hardened, then lift off sheet, and break brittle into bite-size pieces.

Carrot Orange Salad

2009-12-05T19:06:00.000-08:00

The guest blogger for today is Dana at Dana Treat. Hop on over to her blog to find some wonderful vegetarian dishes packed with flavor, as well as beautiful photography and heartfelt conversations. And don't forget to check out the recipe below. My mouth is watering!

Thank you Dana!
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It is such a treat for me to post on Eralda's wonderful blog. I love her no-nonsense style and her delicious looking food. I also have loved seeing photos of her home country - what amazing beauty there is on display in Albania. I can relate to Eralda on so many levels, not the least of which is that she is a the mom of a boy. Having two of my own, I know much of what she is going through.

On my own blog, I like to think I offer lots of variety in the food I talk about. As a vegetarian who really loves food, I need variety when I eat. When I say that I mean variety in my diet in general and also within a meal. If I am going to make dinner (which I don't do every night), there are going to be at least two components to it. If I make pasta, I almost always make a side vegetable or a salad or both. I'm not necessarily talking fancy here, just different tastes and textures within a meal.

I do love to eat salad but when making a meal with more international flavors, lettuce just doesn't seem right. That is where this simple and delicious salad comes in. I use it when I make dishes with strong and especially savory flavors. It works well with Indian, North African, Middle Eastern, and even Asian foods. It's also lovely when you just want a few bites of something light to go alongside a heavy or rich meal. The fact that it is quick, easy, and scales up well makes it just about perfect.

Carrot Orange Salad
Adapted from Moosewood Restaurant Low-Fat Favorites
Serves 4

3 large carrots, peeled and grated
2 navel oranges
2 tbsp. fresh lemon juice
1 tbsp. honey
1/2 tsp. ground cinnamon

Place the grated carrots in a bowl large enough to hold the completed salad and set it aside.

Slice off the ends of the oranges, place each one, cut side down, on the working surface, and slice down the curved sides with broad strokes all the way around,positioning the knife just deep enough to remove the peel and all of the white pith. Holding each peeled orange over the serving bowl, slip a paring knife between the membrane and one of the sides of each orange section, cut in toward the center of the orange, and then cut back out the other side with a motion resembling a "v". ( DT: This process is called supremeing an orange and I always do the whole process with a small tomato knife.) The orange section will fall into the bowl. Repeat this process around the entire orange and then squeeze the juice from the membrane into the bowl. Combine the lemon juice, honey, and cinnamon in a small bowl and pour over the carrot-orange mixture. Before serving, allow the salad to sit for at least 10 minutes so the flavors will mingle.

Cranberry Vanilla Jam

2009-12-03T05:55:00.000-08:00

Here is another blog post from Sarah at In Praise of Leftovers. Sarah's offerings are generous, delicious, and always nestled in beautiful, fun, heartfelt stories. Check out her blog and you won't be disappointed. Her recipes, advice, and company are always such a great part of my day.
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How delighted I am to be a guest on Eralda's blog! I started In Praise of Leftovers spring of this year, about the same time that Eralda finished graduate school and started The Split Pea. In those first couple months, one could safely say I was OBSESSED with checking for comments. There were the usual suspects--my mom, my sister, a few good friends. Eralda's comments were some of the first I got from strangers. Completely thrilling. And they weren't things like, "Looks great!" (though I'll take whatever I can get), but sweet, personal, well-written tidbits that made me feel like my life and writing mattered. I've never been to Texas, but I have a friend there now, and am grateful to be connected to Eralda, her family, and her cooking and academic ventures.

One of the rules I have for my blog is that I don't plan my menu or my week around blog posting. I'm a mother, organization development consultant, wife, volunteer, member of many groups and pursuits. If I put my blog at the top of the list, all those other things would suffer (and I would be super cranky). So, in true Leftoverist fashion, I didn't know what my contribution to The Split Pea would be until this morning when I was spreading cranberry vanilla jam on my toast.

This beautiful jar of jam was meant for a cranberry cognac trifle that I'm bringing to a Christmas party tonight. And I did use it for my trifle, which I'll write about soon. What I was unprepared for, though, was how addictive it is on its own. Sweet, yes, but with that lovely tartness only cranberries can bring, and a strong hit of vanilla to give it depth. I generally don't go nuts over sweet jam--raspberry, strawberry. I always have it around and occasionally spread it on toast, but I don't wake up in the morning thinking about it. Not so with this stuff. With a frothy latte this morning, I definitely felt ready for December, ready for the eminent festivities that can wear us out if we're not careful. Loretta, my almost-three-year old, kept asking for more, spreading it from one end of the table to the other.

Wherever you are today and whatever your traditions around this time of year, I hope you are visited by goodness, light, and maybe a jar of jam.

Cranberry Vanilla Jam

Adapted from Gourmet. I've never REALLY canned, with hot water and sealing lids, etc. But that shouldn't stop you from making jam. Tightly covered, you can keep this in the fridge for at least a month. And it goes without saying that this would make a lovely gift. This makes about 2 cups--double or triple it if you want lots more friends.

1 vanilla bean, halved lengthwise (or 1 tsp. pure vanilla extract)
3 1/2 c. fresh or frozen, unthawed cranberries
1 1/2 c. sugar
1/2 c. fresh orange juice
1/2 c. water

With tip of a sharp knife, scrape vanilla seeds from pod into a 2-qt. heavy saucepan. Add pod and remaining ingredients and bring to a boil, stirring occasionally. Reduce heat and simmer, stirring occasionally, until thickening, about 20 minutes.

Puree jam through a food mill set over a bowl OR (I don't have a food mill) force it through a fine-meshed sieve, pressing on the solids, occasionally scraping the bottom of the sieve with a spatula to get every last drop. Discard the cranberry skins and vanilla pod. Cool, stirring occasionally.

Beet Salad with Mayonnaise

2009-12-01T12:44:00.000-08:00

Today's guest post is from Natasha at 5 Star Foodie - Culinary Adventures. Natasha's recipes are delicious and great reinterpretations of the classics, elevating the traditional while preserving flavor and simplicity. Her blog is filled with beautiful, elegant, and mouth-watering recipes, as well as restaurant reviews. Check it out!

Thank you, Natasha!
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As it is already December, the holiday season is fast approaching, and there will be many different celebrations of all kinds. In Russian tradition, no celebration is complete without a "zakuski" table, numerous appetizers such as cured meats, salted fish, breads, pickled vegetables, caviar, and prepared salads. One of my favorite salads when I was growing up was the shredded Beet Salad with Mayonnaise. It is easy to make, delicious, and a colorful addition to any holiday table.

Beet Salad with Mayonnaise

Ingredients:

3 large beets
3 garlic cloves, minced
1/3 cup almonds or walnuts
1/4 cup mayonnaise (or soy based version)
Salt, pepper to taste

Directions:

Place beets in a large pot, and fill with water enough to cover the beets. Bring to boil, salt, and simmer for 20-30 minutes until the beets are tender. Cool completely and peel.

Shred the beets into a large bowl. Mix in garlic and nuts. Add 1/4 cup mayonnaise or more to taste. Season with salt and pepper. Chill in the refrigerator for at least 2 hours or until ready to serve.

Fall Panzanella

2009-11-29T05:21:00.000-08:00

Here is another guest post and this time it is from Kerstin at Cake, Batter, and Bowl. Kerstin's recipes are delicious, simple to make, but complex in flavor, and she is so creative in her approach to ingredients. Check out her blog and you will be surprised with the fun, playful, elegant, and delicious offerings.

Thank you Kerstin!
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I was so honored when Eralda asked me to do a guest post, but a little nervous my pictures would stick out like a sore thumb among all the gorgeous images on her blog. My initial strategy was to make a dish so pretty that it would photograph well even with my amateur skills, but my plan immediately changed when Apolinaras and I stumbled across a quaint European market. We fell in love with the most fragrant homemade pumpernickel bread, which I imagined Eralda would also enjoy. The bread was just begging to be featured in a recipe!

After a bit of brainstorming, I decided the pumpernickel would be the perfect star of a fall/winter panzanella. I mixed the toasted pumpernickel with roasted beets, chickpeas, and goat cheese, and then brought all the ingredients together with a lovely orange vinaigrette. The salad was a nice twist on a traditional summer tomato panzanella, and very versatile since the ingredients can be changed to suit your preferences. Just don’t leave out the pumpernickel!

Pumpernickel Panzanella with Roasted Beets and Goat Cheese

Ingredients:

6 baby beets (28 ounces), scrubbed

1/4 cup olive oil

1/4 cup orange juice

1/2 tablespoon spicy brown mustard

1/2 tablespoon honey

2 garlic cloves, minced

5 cups pumpernickel bread cubes (18 ounces), toasted

1 15-ounce can chickpeas, rinsed and drained

4 ounces goat cheese, crumbled

Directions:
Preheat oven to 400˚F. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven for 45 minutes to 1 hour or until tender. Let cool for 10 minutes, then peel and slice into chunks.

Meanwhile, whisk together olive oil, orange juice, mustard, honey, and garlic until well combined.

Toss roasted beets, toasted pumpernickel bread cubes, chickpeas, goat cheese, and vinaigrette until well combined. Makes 8 servings.

Indian Potatoes with Onion and Tomatoes

2009-11-25T19:38:00.000-08:00

Here is another pre-Thanksgiving guest post by Dana at The Kitchen Witch. She is a wonderful writer, always sprinkling her posts with humor and her recipes with deliciousness. Read her post and check out her blog, you'll know what I am talking about, and you will not be disappointed.

Happy Thanksgiving everyone!

The first time my (now) mother-in-law tried to teach me to cook Indian food, I was pretty intimidated. I mean, I’d eaten Indian food maybe five times in my life, and although I liked it, I wasn’t sure about cooking it myself. Cooking it myself involved buying a spice grinder, for chrissakes—I am Convenience Queen, here. Purchasing a spice grinder really isn’t something on my radar.

I was also unsettled because, well, I hate to stereotype, but Indian mothers are intimidating. The sun rises and the moon sets on an Indian mama’s son, and if you happen to be the girl so blessedly lucky to date him…well, you’d better measure up. And I sort of was failing already because I wasn’t The Nice Indian Girl They’d Been Hoping For.

Don’t get me wrong—she was cordial—but I was sort of a wreck.

I saw all of the jars of spices and the cloves of garlic and the fresh gingerroot and the industrial sized bag of Basmati and I started sweating. Convenience Queen was WAY outta her league.

Plus, she didn’t use a recipe for ANYthing. I watched, amazed, as she rattled off the different spices involved, tossed them into various pans, sweated onions, added chiles by the fistful. And when it was done, she smiled broadly at me and said, “See? It’s easy.”

After that little lesson, Convenience Queen went to Barnes and Noble and found herself a cookbook.

But even THAT wasn’t simple. When you have a big-ass country like India, people cook by region; North Indian cuisine is quite different from South Indian cuisine, and folks in Kerala cook differently from those in Bombay. You get the idea.

My husband’s family hails from Hyderabad, in Southern India. South Indian food is heavily spiced and often vegetarian. I decided to purchase a cookbook titled Curried Favors: Family Recipes from South India by Maya Kaimal MacMillan. The recipes sounded at least somewhat accessible, the photos were lovely, and there was quite a bit of information about Indian food and how it differs by region. And the big blue ribbon on the front declaring that the book was a Julia Child Award winner certainly didn’t hurt.

The first recipe I tried from the book was a simple potato dish. The result was a gorgeous, pink-hued curry, spicy and fragrant, lush with coconut milk. The potato dish, and all resulting recipes I’ve made from this cookbook, was a home-run.

Potatoes and Onions with Tomatoes*
(serves 6-8)

1 cup thinly sliced onion

3 tablespoons vegetable oil

1 teaspoon minced garlic

Spice mixture:

5 teaspoons ground coriander

¼ teaspoon ground red pepper (cayenne)

¼ teaspoon ground black pepper

¼ teaspoon ground turmeric

1 ½ cups chopped tomatoes, fresh or canned, drained

3 medium boiling potatoes, peeled and cut into ¾-inch cubes (about 3 cups)

¾ cup water

½ cup canned unsweetened coconut milk

1 teaspoon fennel seeds, coarsely ground with a mortar and pestle**

1 teaspoon salt

¼ cup canned unsweetened coconut milk

¼ teaspoon mustard seeds

10 curry leaves or 2 bay leaves

1 dried red pepper, crumbled

1 tablespoon vegetable oil

In a large frying pan over medium-high heat, fry onion in 2 tablespoons oil until edges are nicely browned. Add garlic and stir for 1 minute. Stir in spice mixture and tomatoes and fry until tomato pieces become soft.

Add potatoes, water, ½ cup coconut milk, fennel seeds and salt and bring to a boil. Turn heat down and simmer, partially covered, until potatoes are tender and liquid is reduced, about 20 minutes.

Add ¼ cup coconut milk, bring to a boil, and remove from heat. Consistency should be moderately thick. Taste for salt.

In a small covered frying pan over medium-high heat, heat mustard seeds, curry/bay leaves, and dried red pepper in 1 tablespoon oil until mustard seeds begin to pop. Pour contents of pan into potato curry and stir.

These potatoes are great by themselves with poori or naan, or as an accompaniment to rice and other curries.

** And NO, I didn’t go out and buy a freaking mortar and pestle!!! I used my handy-dandy, newly purchased spice grinder to crush the fennel seeds.

A Perfectly Imperfect Thanksgiving Plan

2009-11-24T06:44:00.000-08:00

Just in time for Thanksgiving, here is a guest post from Camilla Saulsbury, my favorite blogger, food writer, and friend. Here she opens up on her secrets for a truly fuss free Thanksgiving offering along with delicious recipes like, Brown Sugar Whipped Cream, Fresh Cranberry Sauce, Herb Butter, Decadent Doctored Gravy with Marsala, Mushrooms & Rosemary, and So-Easy Sweet & Spicy Nuts. It's like a Thanksgiving table on a blog. Thanks, Camilla! I am so inspired, as always!
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Thanksgiving is less than a week away, and though I am an enthusiastic cook, I am nevertheless giving thanks for the many time-savers that will help me enjoy great food on the big day while still savoring the holiday with my family and friends.

With that in mind, I’m eschewing elaborate recipes, and instead offering my top tips and tools to make sure your day is filled with joy, relaxation, and, of course, fantastic food.

Make a List & Check it Twice

It really can save time to plan out the whole day before. It need not be a multi-colored flow-chart; a simple checklist and a general timetable is priceless for giving you a sense of calm and control. Need a starting point? Check out the Thanksgiving Guide at epicurious.com; they have a wealth of tips and recipes, even for last-minute planners.

Keep it Simple.

Make three to five great dishes instead of ten average (or burned!) ones. Make a traditional Thanksgiving feast (save the pumpkin flan and turkey mousse for another day), then be creative with side dishes and flourishes (see my herbed butter, brown sugar whipped cream, and more below.

Delegate, Delegate, Delegate.

Thanksgiving is a day of togetherness, so don’t be shy about asking everyone to pitch in. Ask friends to bring the different parts of the meal if you are hosting and making the bird. Just make sure to keep tabs on what everyone is bringing, so that the meal doesn’t consist of turkey and 10 pies (then again, that sounds like a blissful balance…)

Play to your friends’ and family members’ strengths: let decorating-genius cousin Liz take charge of the table setting, your saucy friend Mandy tackle the gravy, and your wine-whiz mother handle the wine selections for the meal.

Don’t Count Calories/ Do Make Calories Count

Enjoy the Thanksgiving meal to the hilt, but limit the hum-drum snacks and sips, like chips and sodas; they add a lot to the day’s total calories without adding much interest, flavor, or holiday flair.

Second, be a snob. If the pumpkin pie is so-so after one bite, but the pecan pie is out of this world, savor every morsel of the latter (whipped cream included!), and abandon the former.

When you sit down for dinner, it's not about the food. It's about sitting and talking and who you are with.

Don’t Sweat Disasters: They Make the Best Memories

First-rate disasters are the stuff of family legend. No one in my family will likely forget the gray cheesecake I prepared one year (don’t ask) or the time my mother sprayed gravy all over the ceiling and walls (note: do not place hot gravy in a blender).

Let Somebody Else Cook

This may sound like heresy coming from the mouth of a food writer, but hear me out: hosting the meal is a major task in itself, so why not leave some or all of the meal preparation to someone else? From the sides to the pies, options abound for supplementing the meal prep. Most supermarkets and many restaurants sell fresh roasted birds, too, and many will take orders as late as the day before the big day. You can reheat the bird at home with fresh herbs, real butter, and garlic to make it your own, and, best yet, you can focus on the sides: the dressing, cranberries, vegetables, and, my hands-down favorite come Thanksgiving: the pies!
Use Fresh Herbs instead of Dried Herbs Fresh flat-leaf parsley, thyme, rosemary, tarragon, and sage will brighten and enhance new recipes and family standbys: the turkey, dressing, rice, biscuits, gravy, you name it.

Make the Cranberry Sauce.

Of all the elements of the traditional home-made Thanksgiving meal, the cranberry sauce is by far the easiest to prepare. Moreover, it is exponentially more delicious than what slides out of a can. Try my fresh cranberry sauce below; it takes mere minutes, and is always a winner.

Camilla’s Favorite Flourishes for Thanksgiving

As mentioned above, I’m keeping recipes super-simple this year. These flourishes—from spiced nuts to fresh cranberry sauce—take minutes to prepare, and almost no effort, elevating your family favorites (or store bought purchases) to great heights.

Brown Sugar Whipped Cream

Whether you buy the pies or make your own, my brown sugar whipped cream is the perfect topping. For even greater decadence, add a splash of whiskey or bourbon to the mix.

1 cup chilled whipping cream
1/3 cup chilled sour cream
1/3 cup packed dark brown sugar
1 1/2 teaspoons vanilla extract
Pinch of ground cinnamon

Combine all ingredients in large bowl. Beat with an electric mixer set on high until soft peaks form. (Can be prepared 4 hours ahead. Cover and refrigerate.) Makes about 2 cups.

Fresh Cranberry Sauce

Even die-hard jellied cranberry sauce fans will swoon over this fresh, simple sauce. Cranberries have a tremendous amount of natural pectin, so the sauce will set up as it cools. You can add your own accents, too: a bit of minced candied ginger, a pinch of cinnamon or cloves, or a splash of orange liqueur. You cannot go wrong!
2 large navel oranges
1 cup sugar
12-oz bag fresh or frozen cranberries (3 cups)

Grate 1 tbsp zest from the oranges. Cut the oranges in half and squeeze the juice into a glass measuring cup. Add enough water to measure 1 cup total.
Bring the orange juice mixture and sugar to a boil over high heat, stirring until sugar is dissolved (about 5 minutes). Add the cranberries; reduce heat to low, and simmer, stirring occasionally, until berries just pop, (about 10 minutes). Stir in zest, and then cool completely. Chill until ready to serve.
Makes about 2-1/2 cups.

Herb Butter

Ready to wow your guests? Stir up one or more batches of my easy herbed butter. You can make it several days ahead (one or multiple batches), then use it on the turkey, vegetables, biscuits, and more on Turkey day.

5 tablespoons unsalted butter, softened
3 tablespoons finely chopped shallots
3 tablespoons finely chopped flat-leaf parsley
2 teaspoons finely chopped tarragon
1 1/2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon black pepper

Stir together all ingredients in a small bowl until combined well. Cover and chill until ready to use. Makes about 2/3 cup.

Decadent Doctored Gravy with Marsala, Mushrooms & Rosemary

Whether you’re roasting your own bird, or buying it fully-cooked, this gravy is an ideal accompaniment. No lumps!

2 tablespoons unsalted butter
1 large onion, finely chopped (about 1-1/2 cups)
2 cups sliced crimini mushrooms
1/3 cup Marsala or Sherry
1 tablespoon chopped fresh rosemary
2 cups purchased turkey or chicken gravy
1 cup low-sodium chicken broth
1/2 cup heavy whipping cream

Melt the butter in a large saucepan set over medium-high heat. Add the onion; cook and stir until golden. Add the mushrooms; cook and stir until soft. Add Marsala, rosemary, gravy, chicken broth, and whipping cream. Simmer 5 minutes, whisking constantly. Season with salt and pepper. Makes about 4 cups.

So-Easy Sweet & Spicy Nuts

These are inarguably awesome. Set out a bowl for snacking, serve alongside fruit and cheese (pears and blue cheese, anyone?), or roughly chop and sprinkle atop salads (think spinach, goat cheese, dried cranberries) or vegetables (the pecan version is stellar sprinkled mashed sweet potatoes).

Nonstick vegetable oil spray
2 cups whole walnut halves, pecan halves, or whole almonds (or a mix of all three)
1/4 cup honey or maple syrup
2 tablespoons granulated sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
Generous pinch of cayenne pepper

Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine walnuts and all remaining ingredients in medium bowl; toss to coat. Spread nut mixture on prepared baking sheet (some nuts may clump together). Bake until nuts are deep golden and sugar mixture is bubbling, stirring occasionally to break up clumps, about 15 minutes. Cool completely on baking sheet. (Can be made 3 days ahead. Store in airtight container.)

Tres Calabazas and Three Winners

2009-11-17T13:42:00.000-08:00

Hi all!

Thank you for participating in Camilla Saulsbury's cookbook giveaway. Instead of numbers, I printed out your names, threw them in a large bowl, stirred them with a whisk, wooden spoon, hand, and let the little man, ahem, I mean little Skywalker do the honors.

Here are the three lucky winners:

1.TKW or The Kitchen Witch who said: “Cayenne in the brownies! Awesome! Did you think it added something?”

[I think it did. I love the intense chocolate flavor, the cinnamon, and the slight after burn of the cayenne. Perfect brownies for fall.]

2. Laurel who said: “Cool! I would love the book too!”

3. Zay who said: “I wish I would have known about the Aztec dancers. I would have really enjoyed that. Also, I hope that I win Camilla’s book. :)”

Ladies, congratulations! Email me at *radadaisy*{at}[gmail]*dot*(com) with your addresses and I will get the book in the mail in the next couple of days. Thanks again for participating!

Oh, pumpkins and squashes, how can I express my love for you? I have previously tried to do so, and yet I find myself swooning in front of dishes that feature the fall’s bounty, such as the one I am offering today. I call it Tres Calabazas because I use three different squashes: acorn, butternut, and red kuri. All three orange-hued, all three sweet and creamy, all three perfectly paired with caramelized onions, sage and thyme. I made this for a dinner party at Jeana’s house, and while I loved seeing the guests swoon for the squashes just as I did, I had the desire to keep it all to myself, just like a 2 year old. But share I did, and to make up for my childish thoughts, I am offering it to you. When you make it, you won’t want to share it either. Happy eating!

Tres Calabazas
Inspired by this recipe on Epicurious.

Ingredients:

2 tablespoons olive oil
1 tablespoon butter
2 large sweet yellow onions, thinly sliced in half rings (about 4 cups)
1 teaspoon dried, rubbed sage
1 teaspoon dried thyme
1 medium acorn squash, peeled, seeded, cut into 1-inch cubes (about 3-4 cups)
1 cup of 1-inch cubes of butternut squash
1/3 red kuri squash, peeled, seeded, cut into 1-inch cubes (about 2 cups)
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup vegetable (or chicken) broth

2 cups fresh breadcrumbs, made from Italian rustic loaf or any other European-style bread
1 cup (packed) grated Monterey Jack cheese
½ cup grated Asiago cheese
1 tablespoon olive oil

Preparation
Preheat oven to 350°F. Spray or butter a large baking dish.
Heat olive oil and butter in large pan over medium-high heat. Add onions, sage, and thyme, and sauté until the onions are golden, about 5-10 minutes.
Add the squashes, sauté about 5 minutes, and sprinkle the sugar, salt and pepper. Sauté for 3-5 more minutes.
Place the vegetable mixture in baking dish and pour chicken broth over. Cover tightly with foil and bake 30-40 minutes.
In the meanwhile, roughly chop the bread, place in a small food processor, and pulse until you have fine breadcrumbs. In a medium bowl mix them with the cheeses and olive oil.
Increase oven temperature to 400 F. Sprinkle the breadcrumb mixture over vegetables. Bake uncovered until top is golden brown and crisp (about 10-20 minutes).
Ju bëftë mirë!
E.

Aztec Dancing, Spicy Aztec Brownies and a Giveaway

2009-11-09T16:47:00.000-08:00

The pictures below are from the Aztec Dancing that took place close to the SFA campus. We attended, Jack in tow, who for the most part was amazed by the “warrior” dancers and a bit scared as well. I will let the pictures speak for themselves.

On another note, I have been extremely busy, as you may have noticed from my week-long absence. Between teaching, grading, PhD applications, and a few other projects still up in the air that need some nursing, I don’t even have time to do laundry…so don’t come around our house, we stink ;).

But I wish I could have had you over to share these brownies with you. They are from Camilla Saulsbury’s new cookbook, The Ultimate Shortcut Cookie Book, which is one of the sweetest, most flavorful, and most delicious baking books that I own. You may have heard of Camilla on the Food Network, where she won the Ultimate Cookie Challenge, or maybe from all the other cooking contests where she has participated and won. She is truly a goddess in the kitchen and I have been fortunate to taste several of her creations.

We live in the same town and our two boys are the same age. She is an amazing, inspiring, and generous person, which reflects in her recipes as well. This latest book is packed with 745 recipes that are quick, easy, and big on flavor and deliciousness. On almost every one of the recipes, Camilla gives the reader tips for flavors, techniques, and variations. The flavor combinations are divine, as you can see from the following recipe. It is one of those must-have books, and as such this post’s giveaway is Camilla’s cookbook, actually three of them.

In order to enter the giveaway, all you have to do is comment on this post and I will announce the three winners next Tuesday(November 17th). I will use Dana’s (at Dana Treat) method of winner selection (Jack will pull the numbers out of a bowl). In the meanwhile, whip up some of these beautiful brownies. You won’t be disappointed.

Spicy Aztec Brownies

Camilla says: Melted butter, a handful of dark chocolate, a kick of cayenne, and a sheen of cinnamon glaze makes for one intensely delicious Aztec-inspired brownie.

Ingredients:

1 ½ tablespoons instant espresso or coffee powder
1 tablespoon vanilla extract
1 (19.5 to 19.8 – ounce) package brownie mix
½ cup (1 stick) unsalted butter, melted
¼ cup water
2 large eggs
¼ teaspoon cayenne pepper
3 (1-ounce) squares bittersweet chocolate, finely chopped
1 recipe Cinnamon Glaze (recipe following)

Preparation:

Preheat oven to 350 F (325 for dark-coated metal pan). Position rack in the lower third of the oven. Spray the bottom only of an 8-inch-square baking pan with non-stick cooking spray (or foil line pan).

Dissolve espresso powder in the vanilla in a small cup. Combine the brownie mix, melted butter, water, vanilla-espresso mixture, eggs, and cayenne pepper in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; stir in the chopped chocolate. Spread batter into prepared pan.

Bake for 40-44 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake). Transfer to a wire rack.

Prepare Cinnamon Glaze; spread over warm brownies. Cool completely. Cut into squares.

Makes 9 large or 16 small brownies.

Cinnamon Glaze

Camilla says: Depending on the degree to which you like cinnamon, you can increase or decrease the amount of cinnamon here. Alternatively, use the recipe as a template for other spicy glazes, substituting the ground spice of your choice, or a combination, for the ground cinnamon.

Ingredients:

1 ½ cups powdered sugar, sifted
¾ teaspoon ground cinnamon
1 ½ tablespoons unsalted butter, meted
2-3 teaspoons milk

Preparation:

Whisk the powdered sugar, cinnamon, and melted butter in a small bowl until smooth. Add just enough milk, a teaspoon at a time, to make glaze a thin spreading consistency, whisking until smooth.

Makes about ½ cup glaze, enough to glaze an 8-inch-square pan of brownies.

Note: I added about 5 teaspoons of milk, and because my oven is a few degrees hotter, the brownies were done in about 35 minutes.

Happy Halloween

2009-11-01T12:52:00.000-08:00

We are tricked out. Between a neighborhood pumpkin carving party, Jack's school fall festival, and trick or treating, the weekend seems like it never came. Quite ghostly and full of fun. Happy Halloween! I only have pictures for you today.

We watched Young Frankenstein projected on a garage door. And of course, Jack could not resist blocking the view. Here he is wearing wizard's nails. :)

When the Sky Falls

2009-10-29T20:07:00.000-07:00

The Red Kuri squash was thrown in a large bin filled with various winter gourds. It was love at first sight. Red Kuri squash, the sticker informed; bake at 375 until tender and serve with butter, salt, and pepper. Like a baked potato. Surely, I thought, I could do better than that. Not because I have anything against baked potatoes, but because a beautiful squash like that deserves to be part of a more special meal.

A quick google search gave me some delicious results that I plan to try in the future, but I was craving something else; something that would accentuate the velvet texture of Kuri squash, the delicate and mild squash flavor, and the sweetness of the beautiful globe.

I kept it on my kitchen counter for a few days admiring the gorgeous color, ideas brewing in my head (although, unfortunately, I failed to take a picture of the beauty). The squash even got played with; Bryan chased Jack around the house, Kuri squash bouncing from hand to hand, menacingly whispering:

“Calabaza…calabaza…calabaza.” (Spanish for “Pumpkin”)

Finally, today, the day when the sky fell on the ground, the day when I at once cursed the horrid rain and blessed it during a delicious nap lulled by thunder and water hitting the roof, I cooked the squash, the beautiful orange squash. The orange cubes cooked in a curry scented broth, with silky coconut milk and a homemade chicken broth.

We all kept walking past the bubbling pot smelling the delicious vapors, hunger brewing, anticipating the soup. We ate quietly, slurping, mmm-ing, and watching the rain fall.
It was well worth the wait.

Curried Red Kuri Squash and Chicken Soup

The combination of Thai green curry paste and Indian curry powder give this soup a complex and delicious flavor. Not all curry powders are made the same; if the one you have on hand is particularly spicy, cut down on the amount of curry powder in the recipe.

Ingredients:

2 tablespoons of olive oil
1 medium yellow onion, finely chopped
5-6 garlic cloves, finely sliced
2 inch piece of fresh ginger, finely grated

1 ½ tablespoons of Thai green curry paste
2 tablespoons Indian curry powder
1 can of coconut milk
5 cups of chicken broth
2 1/2 tablespoons fish sauce
2 tablespoons sweet chili sauce
4 cups of 1 inch cubes of Red Kuri squash (about 2/3 of a squash)

8 chicken tenders (about ¾ lb), thinly sliced
1 tablespoon brown sugar
sprinkle of salt

Cilantro and scallion for garnish

Preparation:

Heat the oil in a large enamel cast iron pot, or dutch oven. Place the onions, garlic, and ginger in the oil and sauté for about 3-5 minutes.

Add the curry paste and curry powder, stir to combine and sauté for another minute.

Add the coconut milk, chicken broth, fish sauce, chili sauce, Kuri squash, and stir. Bring everything to a boil, lower the temperature and simmer for about 10- 20 minutes, or until the squash has cooked through.

Add the chicken, sugar, and salt. Simmer for 5 minutes or until the chicken has cooked through (do not cook too long or the chicken will dry and the squash will be mushy). Taste and adjust seasoning as needed (it needs to have a good salty, sweet, tart, and spicy balance). Serve with chopped cilantro and scallion, along with lime wedges.

Ju bëftë mirë!
E.

I Fink Therefore I Am

2009-10-24T11:36:00.000-07:00

One of the hardest things about raising a little boy is the inability I have to relate to certain quirks, which I hear are most common in boys. One of them is Jack’s love for guns, which I first talked about here. If you remember the particular episode, Jack talked about the animals he saw in the clouds and how one of the clouds was a gun that shot one of the bunnies in the sky. He’s a cool kid.

Another challenge is helping him understand the good and the bad guys, and perhaps the gray areas in between. The villains are always much cooler. That is the truth. It started with Milton’s Paradise Lost, and it went downhill from there. Obviously, Jack can like the villains, but there is a part of me that wants to clarify: Yeah, the scary alien with multiple horns and bulging muscles is impressive, but he’s bad; he hurts people. Sure, Darth Vader is intimidating (even though his asthma would probably make him a very weak opponent) and he seems cool, but Skywalker is good and handsome.

A few weeks ago we were at a local restaurant waiting for our food to come out, when Jack noticed a policeman sitting at the table next to ours:

“Look momma, a policeman…he’s got a gun, look momma.”
“Yes, he does.”
“Momma, does he shoot bad guys with the gun?”
“Well, policemen protect people from bad guys.”
“Does he shoot the bad guys really hard?”
“Well, it depends, baby. Sometimes he just puts people in jail, sometimes he needs to shoot. It depends…”

Jack pauses a minute…

“He has to fink about it?”
“Yes, little doofus, he has to Fink about it…” I say smiling, happy to see that he is starting to understand the complexity of certain choices.

The Chocolate Rum Cake that I am offering today has nothing to do with the story I just told you, but it is complex and balanced: sweet, tart, chocolaty, moist and crumbly. It is a delicious desert that is made even better by the succulent berries that go along with it. I initially found it in The Sociable Cook, by Katie Stewart, and I loved it the very first time I made it. Stewart makes a berry sauce to go with the cake, but if you are under time constraints as I was, fresh berries go beautifully here, in fact, even better than the sauce. Here it is to the beautiful complexities of life the universe and everything. The answer is always 42 (according to Douglass Adams and my husband), or a beautiful chocolate rum cake.

Chocolate Rum Cake with Fresh Blackberries

Ingredients:

1 ½ cups of unbleached all-purpose flour
1/3 cup cocoa (not Dutch process)
1 ½ teaspoons baking powder
½ teaspoon of salt
1 ¾ cups light brown sugar
6 tablespoons canola oil (or any other mild oil)
2/3 cup milk
3 eggs
1 teaspoon of vanilla essence

For the syrup:

½ cup granulated sugar
¾ cup cold water
6 tablespoons of dark rum

For the topping:

1 2/3 cups of heavy cream
½ cup of powder sugar

Cocoa for dusting

Preparation:

Preheat the oven to 325 F. Butter or spray with oil one 9 inch round cake pan.

Sift the flour, cocoa, baking powder, salt, and brown sugar into a large mixing bowl.

In another mixing bowl combine the oil, milk, and vanilla. Separate the eggs; add the yolks to the milk and oil mixture and stir to combine. Reserve the whites.

Add the milk mixture to the dry ingredients. Mix with a spatula to a smooth, slack batter.

Beat the egg whites with a hand held mixer to stiff white peaks and fold carefully into the cake batter. Pour the batter into the oiled/buttered cake pan and place in the oven. Bake for about 45 minutes. Test with a toothpick for doneness.

In the meanwhile, place the cold water and sugar in a small saucepan and set over low heat until the sugar dissolves. Bring to a boil and draw off the heat. Add the rum, mix well and set aside.

Once the cake is done, let it rest for a few minutes. Prick the surface with a fork and spoon over it the rum syrup. Let it cool completely.

Turn the cake out on a plate or platter.

In a mixing bowl dissolve the sugar into the cream, and whip it into soft peaks. Swirl a layer of the whipped cream atop the cake. Chill at least 2 hours, dust with cocoa, and serve with the fresh blackberries.
Ju bëftë mirë!
E.

A Hidden Treasure

2009-10-19T19:12:00.000-07:00

There was a time when I could keep all my to-do items in one orderly list and scratch with pleasure the ones that were quickly completed. That time also coincides with an era when I could leisurely spend evenings reading books for no particular reason while sipping honey-tea. It also paralleled the epoch when I could spend inordinate amounts of time in the ceramics lab. At about the same age I could keep more than one thought in my head without confusion and with absolute command.

This is no longer the case.

At this present stage I forget why I open the fridge. I forget where I place my coffee mug, which causes much distress; I forget to buy milk and cereal. I forget to shave my legs, to brush my hair, to clean my glasses...I forget a great deal. But what is most frustrating of all is when I forget my to-do list, which causes me to have about five simultaneous to-do lists that never get finished, that are found months later under the couch (perhaps with crayon scribbles on top), in the tupperware drawer (oh, Jack!), and folded within piles of folders and notebooks.

In this era, I have no control of my surroundings and something must be done.

I did manage to find this recipe scribbled on a to-do list from this past August. I groaned at yet another to-do victim and then I smiled at the hidden recipe. Consider it a hidden treasure.

Summer Squash Quiche with Thyme

Ingredients:

2 frozen deep pie butter crusts

1 tablespoon butter
½ medium onion, cut into fine rings (about ½ cup)
12 oz squash, cut into ¼ inch rings
2 teaspoons finely chopped thyme

6 large eggs
1/3 cup cream or half and half
1 ½ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon of Sriracha (or any hot sauce)
1 cup of grated Monterey Jack cheese
¼ teaspoon of nutmeg

Preparation:

Preheat oven to 375 F.

Melt the butter in a large skillet. When hot and bubbly, add the onion rings and sauté for 2-3 minutes until translucent.

Add the squash and sauté for another 2-3 minutes. Add the thyme, stir to combine, and set aside to cool.

In a large mixing bowl stir the eggs, cream, salt, pepper, Sriracha, cheese and nutmeg until combined.

Divide the squash mixture between the pie shells and spread evenly on the shell surface. Divide the custard in half and pour each half over the squash mixture in each pie shell.

Place in the oven and bake for 35-40 minutes, or until the tops are golden brown and the custard has set in the center. Let it rest for about 15-30 minutes before serving

Ju bëftë mirë!
E.

Notes:

Be careful not to over bake the quiche or the custard will be gummy and dry. Also, keep in mind that the custard will keep cooking even when you take it out of the oven.

Adapted from Epicurious.com.

Love Letter

2009-10-14T22:12:00.000-07:00

Dearest Pumpkins,

I love you. Mostly because the orange of your skin and flesh is such a welcome sight in the midst of gray skies and pre-winter vegetation death, and also because you taste delicious, especially when mixed with cinnamon, ground ginger, and cloves. I realize that this note might be as flattering as it is preposterous, but I cannot help but sing your praises. You are the gods of autumn, worshiped and then eaten, and it can’t be any other way, I am afraid, because you are sacrificial gods. Other images have tried to borrow from your glory: spider webs, ghosts, and even pirate skeletons; however, I know, nay, we all know that what makes autumn beautiful and memorable and bittersweet is that we can depend on you to always be there, ready to offer yourselves up and to become scarily empty and hollow, beaten and carved, baked and stewed, chopped and sautéed, so that we can be nourished, entertained, and spooked.

Spiced Pumpkin and Walnut Bread*

Ingredients:

2 cups unbleached all-purpose flour
¾ teaspoon baking soda
1 teaspoon ground cinnamon (I prefer Saigon Cinnamon)
½ teaspoon allspice
¼ teaspoon ground cloves
1/2 teaspoon ground ginger
¼ teaspoon freshly ground nutmeg
¼ teaspoon salt

2 large eggs, at room temperature
¼ cup of water
1 ½ cups sugar
1 cup canned or fresh pumpkin puree**
½ cup neutral-flavor vegetable oil (such as canola)
2 teaspoons pure vanilla extract
1 cup roughly chopped walnuts

1. Preheat the oven to 350 F.
2. Lightly coat a 9-by-5-inch loaf pan with canola-oil spray or butter.
3. In a large bowl, whisk together the flour, baking soda, cinnamon, allspice, cloves, ginger, nutmeg, and salt until thoroughly blended.
4. In a medium bowl, whisk together the eggs and water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla extract and blend well.
5. Add the pumpkin mixture to the dry ingredients and whisk until blended and smooth. Fold in the walnuts until they are evenly distributed. Use a spatula to scrape the batter into the prepared loaf pan and level the top.
6. Bake for 55-65 minutes, until the bread is firm to the touch and a tester inserted into the center comes out clean. Transfer to a rack to cool completely; do not cut it until it has cooled off for at least 30 minutes.
7. Any leftovers should be wrapped in plastic and stored at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

*I found the original recipe on Gourmet and tweaked it to my taste.
**If you use canned, make sure that it is just the plain pumpkin puree, not the sweetened pie filling. Libby’s brand is my favorite.

Forkful of Fall

2009-10-11T18:49:00.000-07:00

Right now it is raining, a hard fall of water on the overgrown grass, beating down the window glass, causing sleepiness, laziness, and boredom. The past two weeks have been this way and I have been longing for cooler weather, looking at my sweaters and coats, ready to place them once more in the closet, but cold weather in East Texas is different. It is not really cold and the trees are still green. Lush and green, as if at any moment the plants will take over all human establishments. It is so gray, and wet, and, well, yucky. I wilt with no sunshine.

The farmers’ market was still full. Live music, the bread lady was back, the tadpoles, the last watermelons, okra, greens, pumpkins of all sizes, and some beautiful patty pan squash or scallop squash. These are often referred to as summer patty pan squash, but they were all over the market, and it is my suspicion that even produce seasons are different in the south. Who knows? Anyway, I bought a pound of the little UFOs and set to work on them as soon as I got home; they do not keep very well. Scallop squash varies in size, from 1-5 inches. Younger squash is best, but even the larger varieties taste delicious. If you use the large squash, make sure you remove the top and bottom; also, check and make sure that the skin is not too thick.

I made a beautiful fall vegetable bake with sweet potatoes, carrots, sweet onions, garlic, potatoes, and patty pan squash. I dressed them all in a balsamic vinegar mixture that sweetened in the oven and helped the caramelization process. It was heavenly, the perfect forkful of fall that made me forget about the gray skies, cold water drops, and wet shoes.

Patty Pan Squash Bake with Balsamic Vinegar

Ingredients:

1 lb small patty pan squash (1 inch in diameter)
1 large sweet potato, peeled and cut in 1 – 2 inch cubes
1 large potato, peeled and cut in 1 – 2 inch cubes
1 ½ cup of baby carrots (or 4 large carrots, cut into 1 inch pieces)
1 medium sweet onion, cut in large sections
5 garlic cloves

¼ cup extra virgin olive oil
¼ cup aged balsamic vinegar*
1 ½ teaspoon sea salt
1 teaspoon freshly ground black pepper

Preparation:

Preheat oven to 400 F.

Coat a large baking dish with oil or butter and set aside.

In a large mixing bowl whisk together the oil, vinegar, salt, and pepper. Add the vegetables and stir well to coat with the dressing. Pour everything onto the prepared baking dish.

Cover the dish lightly with aluminum foil and place in the oven for 20 minutes.

Remove the foil and stir. Place the dish back in the oven for another 30 minutes, or until the vegetables have cooked through and caramelized.

Serve immediately.

Ju bëftë mirë!
E.

*Often, good balsamic vinegar is quite expensive, so, in order to save the good stuff for salads, you can use cheap balsamic vinegar and add about 1/2 - 1 teaspoon of sugar to the dressing.

Breaking Shells

2009-10-06T19:18:00.000-07:00

Jack has inherited my bug phobia, I’m afraid. As much as I have tried to not show my fear and repulsion in front of him, he is a smart kid, and very suggestible, too, so now he is afraid of bugs. Fortunately it is not extreme. We still go outside to look at ants under a magnifying glass, to dig in the dirt for worms, and to look at all the cicada skins littering front and back porches all around our neighborhood. The cicadas, released from their shell, the memory of a life past.

I am trying to encourage Jack to have a healthier relationship with bugs; I still cannot touch a cicada shell even though I know it is hollow, whereas the little guy is fearless. I was tempted to tell him that perhaps just like in emptied homes, spiders take over the cavernous shell, but that would have been detrimental to his nurturing a love for critters, so I stayed quiet.

My parents would always buy fresh peas still in the shell, and when mom would get home with the bounty, she would spread them on a large baking pan and ask our help to release the small green spheres from their shell.

When Bryan came to Albania with me to meet the parents, he was also put to work cleaning peas. My little nephew Visar was also helping us and upon opening one of the shells, a centipede came flying and crawling, sending me into a panic; Visar, who has a very irrational love for all critters cried after it trying to hold it, much to my terror; whereas, Bryan grabbed a shoe and mercilessly squished the pea centipede causing Visar to wail and mourn the loss of his “bug friend.”

Ever since then, I have avoided shells with alarming frequency. Until a week ago, when one of my favorite farmers’ market vendor bragged about the purple hull peas filling his baskets. He even got Jack’s attention away from the tadpoles the cheese guy brings to the market every week for the children. That’s when I bought the purple shells.

We sat at the little table, Jack and I. The one we usually use for painting, play do, and snacking. I piled the shells high on a baking dish and asked Jack to help. When I cracked open the first shell my heart stopped for a minute. It was Jack’s excitement that eased my fears; that and knowing that Jack was watching me every minute to learn how to break the shells and set the peas free.

Maybe tomorrow we will go cicada skin hunting.

Purple Hull Pea Salad
I purchased 1 lb of peas in their shells, and after we were done cleaning them, I ended up with 1 ¾ cup of purple hull peas. Purple hull peas are different in flavor from black-eyed peas; however, they are from the same family of peas called cow peas or Southern peas. Texas Cream Peas are also a variation of the same family. Purple hull peas have a sweet earthy taste; they cook quickly and can be used in soups or in salads, like the one featured here.

Ingredients:

1 ¾ cup purple hull peas, hulled and rinsed well
¼ cup of finely chopped sweet yellow onion
1 garlic clove, crushed
1 tablespoon flat-leaf parsley, finely chopped
2 tablespoons cilantro, finely chopped
1 teaspoon Dijon mustard
1 teaspoon of honey
¼ cup extra virgin olive oil
¼ cup red wine vinegar
Salt and freshly ground black pepper

Preparation:

Bring salted water to a boil in a medium pan. Place the peas in the boiling water and cook for about 20-30 minutes, or until they are soft, but not mushy.

In the meanwhile, combine all the other ingredients in a large mixing bowl and set aside.

Once done, drain the peas, rinse with cold water and let cool. When cool, place them in the dressing, mix thoroughly and refrigerate for at least 30 minutes. The longer they marinate the better they will taste.

Ju bëftë mirë!
E.

The Ninos

2009-10-01T22:28:00.000-07:00

Sit down and close your eyes. Only for a moment. Now listen. Imagine you can hear a classical guitar playing, fingers strumming the strings, which quiver and sound, a man’s voice joins. It speaks poetry, it speaks life, and death, and love, and hate, the sacred and profane, all in one, all beautifully, ethereally strung together. And you think that this is good, that this is art. And it is. But keep your eyes closed for a few more seconds, and now imagine a mandolin joining the palpitations of the soulful sound, and just when you think that the unity and beauty of it all could not be more exquisite, another voice joins, a woman’s voice in perfect harmony with the man’s. And they sing as they look at each other smiling knowingly, their fingers flying over the strings, feet tapping to the beat they create, throwing astral sparks that are momentarily felt, fleeting and yet so close. Her hair blonde, his black, hers entwined in his curls, like their music, a unity of two beautiful souls.

I can say without any doubt that my in-laws, Jeana and Juan Carlos, are the best any girl could ever wish for. Ever since the first time I met them at their house in Tyler, Texas, I knew that I had found a new family, generous and loving just like the one I have in Albania. I am a lucky girl!

I remember the meal we had upon that first meeting. Grilled chicken thighs with mole. Despite being a picky eater, I enjoyed every bite. Jeana and Juan Carlos’ approach to food was truly inspiring, and their openness toward other cultures’ wisdom, culinary or otherwise, was an example that would start my desire to learn more about other cultures and their cuisines.

Jeana was the first to teach me about ginger. We were in Naples, Florida for a sunny Christmas, and Jeana made one of her signature dishes: Baked Salmon with Mango and Ginger. I have been in love with ginger from that very first bite.

The first time I tried Thai food was at a Thai restaurant in Dallas where Jeana and Juan Carlos took us to eat. That was another first love that continues today.

But more importantly, my in-laws, as if they had a common, secret understanding with my parents, solidified and further nurtured my love for people, no matter their background; their generosity of spirit, their goodness, and their ability to accept others with no judgment, is the most central ingredient of the banquet that is offered in their home.

And speaking of banquets, Jeana and Juan Carlos love to fill people, nurturing their hearts and their stomachs. They often have parties in their home where the food is abundant, the wine overflows, and where relationships are formed and solidified.

Jeana often asks me to cook things for her parties, which, as you can imagine is exciting and flattering at the same time.

Often, the usual concoctions are made: Salcë Kosi (Albanian garlicky yoghurt sauce), Muhammara, some type of cookie, this bruschetta, etc. A couple of weeks ago, I decided to make something different out of the fresh corn and chard I got at the farmer’s market. Imagine wonton wrappers filled with sweet corn, sautéed, salty-tart chard, sweet basil, and cream cheese, fried until golden brown and served with a cool cilantro-lime cream. They were better than I imagined and they were all gone.

Everyone at the party seemed happy and satisfied; perhaps it was the food, perhaps it was the delicious Sangria Jeana and Juan Carlos made, but I suspect it was because each one of us knew the love and generosity the Ninos (as Jack likes to call them) poured richly on the evening, with no reservations.

Corn and Chard Golden Pillows with Cilantro-Lime Cream

Ingredients:

1 pack of square wonton wrappers (about 48-50 wrappers)

2 cups of fresh corn kernels
1 cup of chopped basil
3 oz chorizo

2 tablespoons olive oil
4 garlic cloves, thinly sliced
3 cups of packed, chopped chard
½ teaspoon sea salt
juice of ½ lemon (about 2 tablespoons)

1/3 cup cream cheese
½ teaspoon red pepper flakes
½ teaspoon smoked paprika.

Canola or vegetable oil for frying

Preparation:

Boil water in a medium pot. Put the corn kernels in the boiling water for a minute. Drain, and rinse with cold water to stop the cooking process. Drain the kernels well and set aside.

Heat the olive oil in a large skillet and add the garlic. Sauté for about 30 seconds or until fragrant. Add the chard, and stir until coated with the oil, for about 1 minute. Add the sea salt and lemon juice, stir and sauté for one more minute or until the chard is slightly wilted and bright green. Set aside.

In a small skillet stir fry the chorizo. Set aside.

Mix in a large mixing bowl the corn, chard, chorizo, pepper flakes, smoked paprika, and the cream cheese. Refrigerate for about 15-30 minutes.

Heat the oil in a deep skillet.

In the meanwhile, start preparing the won tons: Take one wrapper, place 1 tsp mixture in middle of wrapper and seal edges with water. Fry in hot oil until the edges are golden brown. Serve while warm with the Cilantro-Lime Cream.

Tips:

Fill the won ton wrappers one at a time; keep the won ton container covered with a damp towel (make sure it does not touch the wrappers); you will also need a small bowl of water for sealing.

Make sure to remove all air pockets as you are sealing the edges; start with one side, using your fingers to push the mixture within the wrapper, and then finish with the other side. Press the edges tightly to insure that the contents within the pillows do not escape into the hot oil.

Cilantro-Lime Cream

Ingredients:

1 cup sour cream
1 cup chopped cilantro
juice of 1 lime
salt

Preparation:

Put all the ingredients in a blender and blend thoroughly. Keep refrigerated until ready to use.

Ju bëftë mirë!
E.

The Coming of Fall

2009-09-25T08:20:00.000-07:00

Cold weather makes me moody, but what turns me around in fall and winter is a big bowl of soup or stew bursting with goodness and warmth. Also, it helps that most soups and stews are one pot meals that rely on layers and layers of flavors. Good crusty bread to dip in the broth is a must, as is a nice glass of red wine.

One pot meals are a staple in my home when school starts. Instead of eating out I devise a weekly plan for cooking that is comprised of many one pot meals. I hate eating out. Aside from the obvious reasons, such as unhealthy amounts of sodium and fat and the cost, the food never tastes as delicious and satisfying as a bowl of carefully, lovingly crafted homemade meal.

I picked up some chard at the farmers’ market the other day as I was inspired by Sarah at In Praise of Leftovers, and Dana at Dana Treat. A beautiful stew of chickpeas and chard, seasoned with ras el hanout ensued. So beautiful, simple, and fulfilling. It filled our home with so much warmth.

On another note, I just finished reading Cormac McCarthy’s The Road (hence, the long absence these past few days). It is one of those books that will always stay with me. Heavy, tender, beautifully written, sparse and desolate like the world that inhabits it. About half way through it I turned to Bryan, eyes welling with tears, heart pounding:

“I want to like McCarthy, but he has no faith in humanity.”

Bryan smiled: “Keep going. Then we’ll talk.”

I’m glad I did.

Read it. You’ll love it too. Especially if you read it on a cold, rainy day, with a cup of this stew.

Chickpeas with Chard and Ras el Hanout*

2 tablespoons of olive oil
1 onion, roughly chopped
3 garlic cloves, thinly sliced
1 cup green peppers cut into small rings**
1 15 oz can crushed tomatoes
2 cups soaked chickpeas, or 2 cans of drained and rinsed chickpeas
3 teaspoons ras el hanout
1 teaspoon salt
½ teaspoon of freshly ground black pepper
4 cups of vegetable broth
2 ½ cups chopped chard
Juice of 1 lemon – about 2 tablespoons
1 tablespoon honey
½ cup chopped cilantro

Preparation:

Heat the oil in a large Dutch oven. When hot, put the onions, garlic, and peppers in the pot, and sauté for about 3-5 minutes on medium high.

Add the tomatoes, chickpeas, ras el hanout, salt, and pepper, and stir to combine. Add the broth, stir well, place a tight fitting lid on the pan, and simmer on medium low for 1 ½ to 2 hours, if using the soaked chickpeas. If using the canned chickpeas, simmer for 15 -25 minutes on low heat, tightly covered pan.

Add the chard, lemon juice, and honey. Stir to combine and simmer for about 2-5 minutes, until the chard has wilted and the flavors have blended.

Add the cilantro, and mix thoroughly.

Serve warm with good crusty bread and wine.

Notes:

*Ras el Hanout is a Moroccan spice blend that varies in its contents depending on who is making it. I purchased mine online, but you can also make your own. Here is a link for an easy ras el hanout blend, and for a harder version.

**The peppers I used were the small ones that Jack is holding, pictured above. They are not spicy and their flavor is similar to Anaheim peppers, which you can use as a substitute. I think any type of pepper would do here though, especially Ancho peppers. In fact, I think that Anchos would make a great addition to the bouquet of flavors, adding heat and smokiness.

Ju bëftë mirë!
E.

2009-09-21T08:33:00.001-07:00

I am a fiddler; I dip my toes into everything that interests me. Photography? Check! Writing? Pottery? Food? Teaching? Check check check....

It is especially rewarding when my interests intersect and collide. As I was perusing the pages of Me Talk Pretty One Day by David Sedaris, trying to pick an essay for my students to read, I came across a piece titled "Today's Special." It's about food! It's well-written and oh so funny. I thought I'd share a passage that had me laugh hysterically. I hope it lightens your Monday.

Excerpt from David Sedaris' "Today's Special."

As a rule, I'm no great fan of eating out in New York...SoHo is not a macaroni salad kind of place. This is where the world's brightest young talents come to braise carmelized racks of corn-fed songbirds or offer up their famous knuckle of flash-seared crappie served with a collar of chided ginger and cornered by a tribe of kiln-roasted Chilean toadstools, teased with a warm spray of clarified musk oil. Even when they promise something simple, they've got to tart it up - the meatloaf has been poached in seawater, or there are figs in the tuna salad. If cooking is an art, I think we're in our Dada phase.

I've never thought of myself as a particularly finicky eater, but it's hard to be a good sport when each dish seems to include no fewer than a dozen ingredients, one of which I'm bound to dislike. I'd order skirt steak with a medley of suffocated peaches, but I'm put off by the aspirin sauce. The sea scallops look good until I'm told they're served in a broth of malt liquor and mummified litchi nuts. What I really want is a cigarette, and I'm always searching the menu in the hope that some courageous young chef has finally recognized tobacco as a vegetable. Bake it, steam it, grill it, or stuff it into littleneck clams, I just need something familiar that I can hold on to...I order a [hot dog] with nothing but mustard, and am thrilled to watch the vendor present my hot dog in a horizontal position. So simple and timeless that I can recognize it, immediately, as food."