The Well-Seasoned Cook

WEEKEND HERB BLOGGING #171 - THE ROUND-UP

2009-02-23T20:10:00.006-05:00

Thanks to all for making WHB as popular an event as it has been from the get-go. As usual, a great assortment of recipes graces this edition. You'll find some old favorites as well as intriguingly novel ingredients guaranteed to satisfy your taste buds or pique your curiosity. You'll also meet some food bloggers who are new to blogging or just new to Weekend Herb Blogging. Welcome, everyone! Let's get down to dining!

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Smokin' rich red jalapeño peppers add mellow
heat and nuanced flavor, all as easy as opening a can.

Chipotles in Adobo Sauce
Ben - What's Cooking?
Columbus, Ohio, U.S.A.

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It takes many minces of a variety of vegetables to
generously fill spring rolls, but cabbage is still king.

Mediterrasian Kalitsounia (Spring Rolls)
Maria - Organically Cooked
Hania, Crete, Greece

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A fistful of cilantro and green peas turn a fragrant
rice into a simple, yet rousing, bowl of basmati.

Kothamalli Sadam (Coriander Rice)
Nags - Edible Garden
Singapore

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Broccoli rabe's bitter memories are a thing of
the past when prepared with crushed garlic,
sweet sausage and delicate pasta.

Shells with Turkey Sausage and Broccoli Rabe
Joanne - Eats Well with Others
Boston, Massachusetts, U.S.A.

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An ancient, obscure grain is a freekeh-n' brilliant bed
for a colorful medley of vegetables and spices.

Green Freekeh (Wheat) Pilaf
Yasmeen - Health Nut
Cleveland, Ohio, U.S.A.

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A serendipitous trip to a specialty market yields the
makings of a quick and crunchy dish with Asian accents.

Braised Pac Choi with Mushrooms
Rachel - The Crispy Cook
Schuylerville, New York, U.S.A.

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Radicchio and frisée add a bitter balance to rich and robust
grilled meats prepared to celebrate a special day in Greek culture.

Salad of Bitter Greens with Sherry Truffle Vinaigrette
Laurie - Mediterranean Cooking in Alaska
Anchorage, Alaska, U.S.A.

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You'll need a deep dish, indeed, to layer thick slabs
of fried aubergine with tomato sauce and cheese
for one of the Mediterranean's most classic casseroles.

Eggplant Parmigiana
Anna - Morsels and Musings
Sydney, Australia

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Brine lovers will rally at the double dose from capers and feta tossed
in a salad of tame tomatoes, creamy avocado and sweet, tender shrimp.

Salad of Tomato, Avocado, Feta, Shrimp, and Caper Vinaigrette
Kalyn - Kalyn's Kitchen
Salt Lake City, Utah, U.S.A.

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More's the pity some folk just don't take to cilantro,
but more for the rest of us is hardly a pity at all.

Cilantro Salsa
Pam - Sidewalk Shoes
Soddy Daisy, Tennessee, U.S.A.

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A specialty dish from Middle East teaches us that the jute rug
underfoot once had leaves that work their charms in the kitchen.

Malokia (Stew with Jute Leaves)
Julia - Grow. Cook. Eat.
Cambridge, Massachusetts, U.S.A.

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Bursting with vitality, all spinach needs is a nip
of aromatic vegetables and a dollop of dairy for a
bowl of green brilliance as quick as it is tasty.

Spinach Soup
Seema- My Endeavors
U.S.A.

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Crossing plums with apricots is complicated science. Let's
leave the lab coats to wrangle as we tuck into the simple
pleasures of juicy fruit baked under sweet, buttered oats.

Pluot Crumble
Haalo - Cook (Almost) Anything at Least Once
Melbourne, Australia

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Overlooked in Western kitchens, charming banana flowers highlight
the beauty and economy of letting no part of a plant go discarded.

Mochar Ghonto (Banana Flower Vegetable Mix)
Sharmistha - Cook-A-Doodle-Do
Hyderabad, India

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Paprika is more than just a pretty face. Turning up
the heat transforms this spice powder into a
formidable flavor to burnish many a classic recipe.

Beef Stroganoff
Katie - Thyme for Cooking, The Blog
Lot et Garonne, France

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An enthusiastic gardener tours us through the finer
points of a special culinary green, rarely seen in markets.

Lovely Lemony Sorrel
Sylvie - Rappahannock Cook and Kitchen Gardener
Washington, Virginia, U.S.A.

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Apples and raisins aren't just for Thanksgiving and Christmas
when they fill deep-fried dumplings to kick off the Easter season.

Fruit-Filled Fritelle
Cinzia - Cindy Star
Bardolino, Lake of Garda, Italy

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Once you note how easy and delightful it is to create your
own fresh herbal breadcrumbs, you will wonder why you ever
bothered to reach for the cardboard box on your grocer's shelf.

Herbal Breadcrumbs
Brii - Brii's Blog in English
Valsorda, Lake Garda, Italy

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Tender, tiny arugula is a musky match for
tidbits taken from a tapas bar menu.

Spanish Arugula Salad
Susan - The Well-Seasoned Cook
New York

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Please let me know if there are any omissions or corrections. I shall make the changes right away upon notification.

Special thanks to Haalo for organizing Weekend Herb Blogging since Kayln's departure as mistress of ceremonies. Laurie of Mediterranean Cooking in Alaska is the current host for WHB #172. Do be sure to send her your best and brightest recipes per the requirements established here. Have a great week!

CLICK - CHEESE/TOFU FEBRUARY 2008 - MANCHEGO CHEESE

2009-02-26T15:04:00.001-05:00

The Cheese Stands Alone.

My entry for Jugalbandi's CLICK Cheese/Tofu February 2008 Contest

REMINDER: MY LEGUME LOVE AFFAIR - EIGHTH HELPING

2009-02-27T14:15:00.006-05:00

A quick reminder to let you know that the February event is drawing to a close. This is probably more of a nudge to myself, since I haven't even pulled my own recipe together yet. ; } I am happy to include latecomers, but once the round-up is posted, all subsequent recipes are to be directed to Laurie of Mediterranean Cooking in Alaska, hosting the March edition of MLLA - Ninth Helping. Look sharp for her announcement coming soon. Laurie has chosen an enormously appetizing and fun cookbook for the next random drawing. I am so smitten with it that I have ordered a copy for myself as well as for the winner of the next round.

BIG THANKS to every one of you who has generously sent in dozens of fabulous recipes. I have received so many in the last few days that I am still sorting through them. If I haven't acknowledged you yet, please know that you didn't get lost in my spam filter (I am very meticulous to check it), but just haven't worked my way through all the emails.

The round-up is scheduled for late next week and will include the announcement of that one lucky winner of Cynthia's lovely new cookbook. I'm looking so very forward to it!

Quick Eggplant Caponata Appetizer Dip

2009-02-28T23:49:00.005-05:00

A great crush of rich hues, earthy flavors, and
surprisingly little oil. I wish I made a double batch.

Quick Eggplant Caponata - My own recipe

Ingredients

4 cups diced, unpeeled eggplant (about 3 small eggplants)
3 tablespoons salt for draining eggplant
2 tablespoons olive oil
1 stalk celery heart, finely chopped
1 small onion, finely chopped
3 large garlic cloves, peeled and minced
2 tablespoons tomato paste
1/2 cup water
3 tablespoons fruit-infused balsamic vinegar (I used fig)
3 tablespoons capers, drained but not rinsed
1/4 cup black, green or assorted oil-cured olives, pitted, then sliced or chopped
1/4 cup pine nuts, tossed and toasted in a cast-iron skillet for 10 minutes
1/4 teaspoon freshly ground black pepper
Fresh parsley or basil leaves to garnish (optional)

Method

In a large bowl, toss eggplant with salt and set aside to leach bitterness and moisture for 1/2 an hour. Meantime, over medium-low heat, gently warm olive oil in a large skillet for about 20 seconds. Add celery, onion and garlic, stirring to combine. Cook until vegetables are soft and translucent, and garlic is golden without burning, stirring occasionally. Rinse eggplant under running water to remove salt; drain, then pat dry. Add to skillet, stir to combine with other vegetables and leave to simmer at least 15 minutes or until eggplant dice has reduced in size. Stir occasionally, but you can allow eggplant to stick and char a little for added flavor. Add tomato paste and water, stir to combine and gently simmer for about another 10 minutes, again, stirring occasionally. Stir in vinegar, capers and olives, covering the skillet and lowering the heat to the lowest setting. Let it simmer and steam for about 5 minutes. Remove cover, test for seasoning, adding caper juice and/or vinegar in small amounts if you prefer more salt or tang. Add pine nuts, sprinkle with black pepper, then spoon into a small bowl and top with optional herb garnish. Serve with crostini, pita chips or small slices of toasted Italian bread. Makes approximately 1 1/2 cups of concentrated dip. Serves 3-4 as a light starter. --

This zero-hour post is for Vaishali of Holy Cow! Recipes from a Vegan Kitchen, hosting It's a Vegan World - Italian, and for Rachana of The Gourmet Launchpad, hosting A Healthy Bite.

ANNOUNCING A WINNER - MLLA8

2009-03-07T20:21:00.002-05:00

Even though the round-up is unexpectedly and unavoidably delayed for another few days (my humble apologies), I did want to at least ease the suspense for those who are itching to know who has won Cynthia's beautiful My Caribbean Cookbook - Tastes Like Home.

Congratulations to Apu of Annarasa! Apu, please contact me with your mailing details at your convenience.

Thanks to all of you who have made My Legume Love Affair a monthly marvel of grand recipes which we can all enjoy. In addition to posting the round-up (and finalizing my own recipe for the Eighth Helping), I have many comments and e-mails awaiting my response, not to mention catching up with blog-hopping. Please do not think you've been forgotten. Community is the backbone of blogging, and even though I have far more demands on my time than I did when I started blogging two years ago, I still enjoy reading your recipes, ogling your food photos, and sharing a smile with you.

MY LEGUME LOVE AFFAIR - EIGHTH HELPING - THE ROUND-UP

2009-03-13T15:30:00.007-04:00

At last. Another cavalcade of incredible legume recipes to wow, inspire and make you just plain hungry. Thank you very much for your spirited and creative participation, as well as your patience in allowing me to work through some recurring technical issues which began late last month.

Please let me know if there are omissions or errors that I need to correct; I'll make the changes as soon as I hear from you.

Laurie of Mediterranean Cooking in Alaska is hosting this month's MLLA9. Please keep her in mind when you are preparing your next bean dish.

I'll be back in touch with all of you who would like to host in 2010. Thanks so much for your keen interest in this event!

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For those used to the gentle flavor of steamy, salty green soybeans, prepare to
be delighted by Mediterranean flavors that will set your tastebuds tingling.

Edamame Pesto Spread
Laurie - Mediterranean Cooking in Alaska
Anchorage, Alaska, U.S.A.

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Seitan makes the protein count soar in a bowl
of beans accented with Asian ingredients.

Best Vegan Chili
Meg - Becoming Whole
Cape Elizabeth, Maine, U.S.A.

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A dull day is brightened by a surprise spread of warm and
fresh Middle Eastern classics served by a secretive cook.

Falafel in Pita Pockets
Anu - Chandrabhaga
U.S.A.

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The ease of black-eyed peas is just one more reason to
embrace a healthy and hearty dish from mom's kitchen.

Alasandala Guggillu
Kalva - Curry in Kadai
U.S.A.

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Bean curd lollipops dipped in creamy sesame sauce
will tempt even those who are timid to try tofu.

Tofu Croquettes and Hummus
Sunshine Mom - Tongue Ticklers
India

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Five different dals spotlight a dish known in an
Indian state where more than one river runs through it.

Panchratani Palak Dal
Asha - Aroma!
North Carolina, U.S.A.

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Canned fruit comes in very handy when recreating
a special recipe from thousands of miles away.

Halasina Kayi Ghashi
Asha - Aroma!
North Carolina, U.S.A.

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Juggling motherhood and homemaking isn't easy, but a clever cook
can slip in a quick, nourishing lunch without it feeling like extra duty.

Red Beans Gravy
Hema - Salt to Taste
New Jersey, U.S.A.

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A thick, rich curry warms the belly after an
intrepid walk through a winter wonderland.

Sri Lankan Coconut Dal
Maninas - Maninas: Food Matters
U.K.

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Get the rice ready as a fragrant pot of spicy-rich
peanuts gently bubbles on the back burner.

Groundnut Gravy
PJ - Seduce Your Tastebuds
China

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Summon the sun back no matter what the wind chill
with a skillet full of hot and glowing tropical tastes.

Caribbean Chickpeas and Sweet Potatoes
Michelle - Greedy Gourmet
Canewdon, U.K.

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Deep frying makes quick work of delectably spiced morsels,
so crunchy-good you'll not want to wait for them to cool.

Cholar Daler Bora
Sukanya - How Am I Doing?
New Jersey, U.S.A.

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Locally harvesting mushrooms add that extra magic
to a mound of rice mixed with creamy, quick-cooking dal.

Moth Dal with Mushrooms
Linda - Out of the Garden
Michigan, U.S.A.

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A softly sweet but lively curry proves that trying times
call for less take-out and more stirring your own pot.

Spicy Green Lentils and Yellow Split Peas
Lisa - Lisa's Kitchen
London, Ontario, Canada

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Beautifully mottled yellow eye beans add artistry
to a smoky and robust Southern-style meal.

Andouille and Yellow Eye Bean Stew
Giff - The Constable's Larder
New York, U.S.A.

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A medley of chunky vegetables adds texture and color
to a simple stew enjoyed in many European countries.

Black Bean and Vegetable Ragout
Sweatha - Tasty Curry Leaf
New Jersey, U.S.A.

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Dramatic when dry, an heirloom bean mellows to
tones that enrich a dish of distinctive Mexican flair.

Black Calypsos and Epazote
Lori Lynn - Taste with the Eyes
Los Angeles, California, U.S.A.

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The scant handful of green gram goodness creates
a simple and delicate soup to sip on in five minutes flat.

Payatamparuppu
Easy Crafts - Simple Indian Food
India

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Red kidney beans bridge two cuisines for a
quick rice recipe as Indian as it is Italian.

Kidney Beans and Brown Rice Risotto
Sunshine Mom - Tongue Ticklers
India

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A hot and snappy pea dish will give you something to "chaat" about,
even though you know you're not supposed to talk with your mouth full.

Pateele Wale Chhole
Bird's Eye View - Food and Laughter
India

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Chinese cabbage and French beans make for a melting
pot of flavorfully spiced soup with great textures.

Bokchoy N Flagelot Beans, Tomato Soup
Priya - Priya's Easy N Tasty Recipes
Paris, France

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Soybean patties pass the ultimate taste test for those
who have the patience to be deliciously rewarded.

Gluten-Free Veggie Burgers
Rachel - The Crispy Cook
Schylerville, New York, U.S.A.

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A tangy, aromatic salad helps a cook keep her commitment
to a new diet without the usual boring menu consequences.

Sprouted Moong Kosumbari

Divya - Divya's Cookbook
Chennai, India

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Coated in chickpea flour and chili, stir-fried peanuts pop with
flavor and crunch from a hot little pan to your hot little hands.

Masala Peanuts
Srivalli - Spicing Your Life!
India

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Tiny taters and tender kidney beans honor a request for
something special from one family member to another.

Rajma N Baby Aloo Masala
Srivalli - Cooking 4 All Seasons
India

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Call them appes, call them vadas, but don't call anyone late
to supper when savory, spiced dumplings are being served.

Black Gram Dumplings in Seasoned Creamy Yoghurt
Deepika - less sugar, please...for a sweeter life
India

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Your choice of vegetables blended with a dry, crumbly
dal is a South Indian curry specialty that will be long
remembered after your bowl has run dry.

Bean Patoli
Rathna - Asvadha

~~~~~~~

Fragrant, fresh bay leaf plucked straight from the garden gives
a classic Indian recipe yet another variation on its theme.

Dal Makhani
Johanna - Green Gourmet Giraffe
Melbourne, Australia

~~~~~~~

Onion, garlic and peppers add Mediterranean aromas
sure to lure you to a platter of healthy, vegan-adaptable burgers.

Black-Eyed Pea Patties
Ivy - Kopiaste..to Greek Hospitality
Athens, Greece

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Big, fat butter beans and assorted vegetables cuddle together in
a wildly aromatic gravy highlighted with a handful of herbs.

Gobi, Butterbeans N Mint Kurma/Gravy
Priya - Priya's Easy N Tasty Recipes
Paris, France

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Crispy string beans match the snap of spices in a fast stir-fry
with a longer list of nutrients than you might initially think.

French Beans Fry
Lubna - Yummy Food
Bangalore, India

~~~~~~~

A hot and sassy condiment is worth the grind when
your mouth instantly waters just from reading about it.

Peanut Chutney
Lubna - Yummy Food
Bangalore, India

~~~~~~~

Tomatoes and toovar dal dance a tangy tango for any
audience appreciative of a great culinary performance.

Tomato Dal

Lubna - Yummy Food
Bangalore, India

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Colorful red, yellow and black pulses simmer
down to a creamy, comforting curry that will
warm your heart with thoughts of Mom.

Maa Di Dal
Happy Cook - My Kitchen Treasures
Belgium

~~~~~~~

A magician in the kitchen conjures up a simple
soup sure to satisfy lovers of Latin flavors.

Pinto Bean and Vegetable Soup
Ben - What's Cooking?
Columbus, Ohio, U.S.A.

~~~~~~~

Broken-up veggie burgers meet a can
of kidney beans for a chili as high on
protein and tastes as it is convenient.

Vegetarian Chili
Super Chef - Mirch Masala
U.S.A.
~~~~~~~

A Punjabi spice mixture punches up the heat of delicate bean
sprouts bubbling carefully with easy-to-find ingredients.

Sabat Moong
Meera - Enjoy Indian Food
U.S.A.

~~~~~~~

Put that carton down! Wouldn't you
like to try your hand at milking
your own soybeans, just this once?

Homemade Soybean Milk
Lucy - Nourish Me
Melbourne, Australia

~~~~~~~

Touring the Indian landscape is fun but tiring. Thank goodness for
a refueling of rustic beans to carry you through to your next stop.

Mah Ki Dal
Sunshine Mom - Tongue Ticklers
India

~~~~~~~

Gorgeous green chickpeas can be prepared in many meals, but you'll
want to take a closer look before you get down to cooking them up.

Hara Chana
Bee and Jai - Jugalbandi
The Northwest, U.S.A.

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Red and yellow wave a flag of tasty flavor and a trace nutrient
reported to enhance the heat in your own personal furnace.

Red Beans and Yellow Pepper Stir-Fry
PG - My Kitchen Stories
Hamburg, Germany

~~~~~~~

Giant creamy beans muscle into a meal guaranteed
to stick to your ribs as well as your satisfied tastebuds.

Rangooni Val Curry
Pavithra - Pakashale
Chicago, Illinois, U.S.A.

~~~~~~~

A famous five-spice mixture mixes well
with mustard oil and masoor dal. It
will make you go "Mmmmmm...."

Simply Seasoned Red Lentils
Soma - e Curry
Plano, Texas, U.S.A.

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Although your tongue might twist pronouncing this BBB masala,
it won't be able to stop talking up its roasted AAA flavor.

Bisi Bele Bhath
Sia - Monsoon Spice
U.K.

~~~~~~~

Slow roasting out-of-season tomatoes lends a rustic, summer
taste to a three-bean salad you will never find on your grocer's shelf.

Winter Panzanella with Preserved Albacore Tuna
Greg - Sippity-Sup
Hollywood, California, U.S.A.

~~~~~~~

Alms for the poor turn out to be a dish rich in recalling
a grandfather's storytelling at the family lunch table.

Boiragi Dal
Sharmistha - Cook-A-Doodle-Do
Hyderabad, India

~~~~~~~

Crispy, thick potato patties call out for traditional chickpea
gravy but won't complain with a fast and fuss-free alternative.

Spicy Red Kidney Beans
Apu - Annarasa (Cookbook Winner)
U.S.A.

~~~~~~~

Crinkly kale and golden chickpeas are as glamorous and
colorful a combo as they are vibrant with nutrition.

Chickpeas and Kale Stir-Fry
Sig - Live to Eat
Seattle, Washington, U.S.A.

~~~~~~~

A pretty assortment of pastel pulses, as smooth as ancient
pebbles, furthers the argument that beans are the rocks of ages.

Rock Soup
Ricki (my sister-in-law)
Delaware, U.S.A.

Ingredients

1 bag 16-bean soup mix (reserve seasoning for another use)
32 ounces beef broth
2 cups water
14 ounces crushed, canned tomatoes
1 teaspoon red pepper flakes
1 tablespoon Herbes de Provence
1 large onion
5 stalks celery with leaves
2 cups frozen mixed vegetables (corn, carrot, peas and green beans)
1/2 pound beef stir-fry meat
1 teaspoon olive oil
Method

Soak beans per instructions on the bag. Chop onion and celery, and cut meat into small cubes. Put olive oil in stock pot. Add onions, celery and meat, and brown until almost burnt. Add red pepper flakes and herbes de Provence, mix well, and cook 1 minute more. Stir in crushed tomatoes. Add broth and water. Add soaked beans, stir to combine, bring to boil, then turn down to simmer, covered, for 30 minutes. Add frozen vegetables and cook 10 minutes more. Salt and pepper to taste. Serve with crusty bread. Makes 6 servings.

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Generous splashes of lime juice and spices lend tang and heat to
a kidney bean and kale dish with distinctive Middle Eastern kick.

Lime Kale with Beans and Dill
Meeta - What's for Lunch, Honey?
Weimar, Germany

~~~~~~~

Someone's crunching in the kitchen. You'd be, too, on a batch of
brown clusters of split chickpeas and cabbage from the fry pan.

Chana Cabbage Pakoda
Seema - My Endeavors
Pune, Maharashtra, India

~~~~~~~

You can take the chorizo out of the stew, but you can't take out the
smoky flavor of a pot of lentils infused with the warmth of paprika.

Stewed Lentils
Olga - Olga's Recipes
Barcelona, Spain

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Chunky chickpeas are puréed into a savory, cilantro-flecked
paste for making burgers that think they are also buns.

The Perfect Veggie Burger
Arika - My Yummy Life
Biloxi, Mississippi, U.S.A.

~~~~~~~

Hot, sour and rich, a dal-based condiment can
contribute complete protein when paired with rice.

Kadle Bele Chutney
Mythreyee - Paajaka Recipes
Cupertino, California, U.S.A.

~~~~~~~

A little bit of this and a little bit of that equal a lot of good
eating when a cook tinkers to meet her particular standards.

Purè di Cannellini
Simona - Briciole
California, U.S.A.

~~~~~~~

Chopped golden peanuts crown a crowd of creamy-sweet
cupcakes that a mother and daughter can love.

Peanut-Topped Chocolate Cupcakes with Brown Sugar Frosting
Michelle - Big Black Dogs
Northern Illinois, U.S.A.

~~~~~~~

A classic Asian bean paste fills the bill for Lenten fare
as it fills layer upon layer of delicate pancakes.

Shrove Tuesday Crêpe Cake
Christine - Kits Chow
Vancouver, British Columbia, Canada

~~~~~~~

As dark and lustrous as black pearls, an Indian pulse
creates a family favorite that is a jewel of a meal.

Black Masoor Dhal
Renuka - Fusion
Tamilnadu, India

~~~~~~~

Red bean curry is just the comforting cure when
working hard in the kitchen is the last thing on your mind.

Rajma
Swapna - Cooking with Swapna
Germany

~~~~~~~

Ring molds make easy, minimalist elegance of
colorful, spiced towers of textures and tastes.

Indian Spiced Millet and Black Bean Timbale
Suganya - Tasty Palettes
U.S.A.

~~~~~~~

No matter what their origin, light and spicy crêpes ground

from fast-sprouting beans will make your mouth water.

Pesarattu

Rachana - The Gourmet Launchpad
U.S.A.

~~~~~~~

Slipping beans out of their skins is worth the work when you
have a lusciously spiced, nutty curry to look forward to.

Val Curry

Homecooked - Home Cooked
U.S.A.

~~~~~~~

Pesto's uniquely aromatic nuttiness enriches a traditional
Italian soup that will have you happy to stir the pot.

Black-Eyed Pea, Vegetable and Pesto Minestrone
Aparna - My Diverse Kitchen
Goa, India

~~~~~~~

A Middle Eastern repast is ultra rich in iron when
prepared with the lovely green lentil from Le Puy.

Mujadarah
Mia - Kahliya-logue

~~~~~~~

Rustic home renovations are hard on everyone, but everyone can be
easily restored with a timeless classic of seasoned peas and pork.

Split Peas with Bacon and Onion
Katie - Thyme for Cooking, The Blog
Lot et Garonne, France

~~~~~~~

Chickpeas, fresh herbs and feta feel just right when
paired with a shimmering glass of juice from the grape.

Chickpea Salad
Kirstin - Vin de la Table
Oakland, California, U.S.A.

~~~~~~~

Four different peppers make their nuances
known in a lively, confetti-colored meal
that refuses to hold back the heat.

Mexican Style Rice and Beans
A & N - Delectably Yours,
Atlanta, Georgia, U.S.A.

~~~~~~~

Disenchanted with restaurant renditions, a cook confirms
that when it comes to the best recipe, there is no place like home.

Dal Makhani
Nags - Edible Garden
Singapore

~~~~~~~

What's in a name? A stew by any other name would
taste as sumptuously savory were it not Spanish called.

Spanish Chicken with Butter Beans, Chorizo and Olives
Jeanne - Cook Sister!
London, U.K.

~~~~~~~

Mung, chiles and fennel join delicious forces
for a meal of moderate heat and maximum flavor.

Sprouted Mung Dhal with Fennel Seeds and Ginger
Snjezana - 101 Dalmatian Cats
Republic of Croatia

~~~~~~~

Looking a little red in the face lately? Maybe it's that
ferocious yet compelling curry decidedly not for cowards.

Super Hot and Spicy Kolhapuri Misal
Sia - Monsoon Spice
U.K.

~~~~~~~

Protein-packed pancakes couldn't be easier than
a three-ingredient batter poured on a hot griddle.

Green Peas Dosa
Rama - Foodzest's Weblog

~~~~~~~

A richly-spiced, rusty-red curry with a touch of
tang is only minutes in the delicious making.

Rajma Curry
Trupti - Recipe Center
U.S.A.

~~~~~~~

A thin drizzle of ketchup is all you need
to decorate healthy vegetarian burgers
generously seasoned with fresh cilantro.

Chickpea Cutlets
Mahimaa - Indian Vegetarian Kitchen
U.S.A.

~~~~~~~

A serendipitous find on a vegetable cart lightens the load

during a trudge through town while running errands.

Warm Broad Bean and Feta Salad
Sra - When My Soup Came Alive
Chennai, India

~~~~~~~

When it comes to chickpeas simmering in fragrant Italian
ingredients, one woman's soup is another woman's pasta.

Pasta e Ceci
TBC - The Budding Cook
U.S.A.

~~~~~~~

Peas and potatoes make an especially pleasing pair
when fried up in patties of warm spices and fresh herbs.

Vegetable Cutlets
Vijaya - Daily Meals

~~~~~~~

Flat and pale mochakottai beans mix nicely with
chunks of fresh okra fried up in an oil of bright spices.

Bhindi-Mocha Masala
Radha - In Kitchen
Singapore

~~~~~~~

Large and plump beans are pretty painted with pink, but more
beautiful still when stewed in a thick, spiced vegetable gravy.

Double Beans
Arundathi - My Food Blog
India

~~~~~~~

The raging blaze of eighteen tiny Thai chiles is brought
under control in a rich gravy of coconut, buttermilk and cream.

Paruppu Urundai Moru Kulambo
Rajee - Simply Innocence
Coppell, Texas, U.S.A.

~~~~~~~

Chickpeas bubbling in coconut milk is not the only soup
brought to the table for a home party of casual culinary sharing.

Pepper Coconut Corn Chowder
Kelly - The Pink Apron
Boston, Massachusetts, U.S.A.

~~~~~~~

Burnished flavors and colors blend in a spicy, sour
gravy teaming toor dal with ripe red tomatoes.

Tomato Pappu
Pooja - Sai Kitchen
U.S.A.

~~~~~~~

A thoughtful mom crafts handmade and wholesome burgers that keep
a son and his friends content while waiting for winter to end.

Green Peas and Lentil Burgers
Uma - Vegan Orbit
New York, U.S.A.

~~~~~~~

A taste worth acquiring, bitter gourd belies a wealth
of health benefits hidden beneath its spiny skin.

Pitla Pavakka
Poornima - Tasty Treats
Santa Clara, California, U.S.A.

~~~~~~~

Naturally sour green mangoes make an already
tasty red lentil recipe particularly lipsmacking.

Masoor Dal with Green Mangoes
Sandeepa - Bong Mom's Cookbook
New Jersey, U.S.A.

~~~~~~~

Traveling the long journey from China to Germany,
soybeans enjoy a rousing makeover in an Indian kitchen.

Soya Bean Curry - The Indian Style
Lakshmi - Kitchen Chronicles
Germany

~~~~~~~

Revisiting the best of far-away family homecooking is

sometimes as close as the frozen-food case of your grocer.

Avarekai Sambar
Sree - Happy Cooking
U.S.A.

~~~~~~~

Key Lime Coconut Cream Tapioca Pudding - Fresh Produce of the Month - Citrus

2009-02-28T20:28:00.005-05:00

First okra, now tapioca - two childhood aversions overcome.
I am so proud of myself...and rather mystified, too.

Key limes are harvested when very green. The more

yellow they become, the more ripe they are.

Key Lime Coconut Cream Tapioca Pudding - My own recipe

Ingredients

1/2 cup small pearl tapioca, soaked overnight under refrigeration in 2 cups of water
4 fluid ounces freshly squeezed key lime juice
1 15-ounce can cream of coconut (not coconut milk, but the condensed, commercially sweetened cream used to make piña coladas)
2 large eggs, well beaten

Method (Consistent, patient stirring is essential for a successful texture)

In a medium-sized, heavy, preferably non-stick saucepan, combine key lime juice, cream of coconut and eggs, beating well with a wooden spoon or plastic-coated wire whisk. Drain tapioca pearls, then stir them into custard mixture. Over medium heat, constantly stir mixture for the next 15-20 minutes. If it threatens to bubble, turn heat down to low, but continue stirring. This will ensure that the eggs will not curdle and the mixture will not scorch. After about 5 minutes, mixture will begin to thicken and the tapioca pearls will begin to somewhat swell and turn translucent. As you get closer to the end of cooking, you will notice that the mixture has thickened considerably to a consistency that easily holds its shape when collected with a spoon. Remove from heat during the last few minutes, but continue to stir as the mixture completes cooking with the stored heat of the saucepan. Transfer immediately to a room temperature bowl to divide for serving while still warm, or place bowl in refrigerator to chill. Pudding will further thicken as it cools. Serves 4 generously. --

This recipe is for Simona of Briciole, hosting Fresh Produce of the Month - Citrus Fruits, for Marta of An Italian in the U.S., the creator of Fresh Produce of the Month.

Make Me Bake

2009-03-18T06:44:00.003-04:00

Spring cleaning has come just a tad early this year. There is no fine green haze of tender leaf buds tipping my borough of trees yet, and hardly a thick and rubbery stem pushing up from now friable soil to splash a frilly head of pastel flower. March is straddled and struggling between two seasons and as nondescript as a zoo without a lion or lamb. This, of course, will change, and typically at a moment's notice. I refuse to miss one second of it, vigilant at the window, scanning for a sign of sweet, new life that will compel me to seize the day, to grab my camera and go. So it is now that I am organizing my space in anticipation of abandoning it: bending, lifting, crawling and hauling to dust and stylize a home that has been suffering a benign neglect over the gray dormancy of the last few months. It is backbreaking work, none so straining to the spine as the collection of my cookbooks. There are well over a hundred of them now, and hunting them down, scuttling under bed, tables and chairs in an ungainly limbo dance before dragging them back to their proper, sturdy shelves has been a bit of an ordeal.

You'd think I'd be able to bask in the reflection of all those slick book jackets lined up in crisp military formation, but I have a greater task at hand. And this is where I need your help. I am scheduled to bake for a literary-minded food-blogging event by April 4. I've long ago selected the author, the novel, the character, and the scene, but I am paralyzed to fix my focus on a flavor. My cookbooks are no help at all, because they are too many. It will be a grand cake, in keeping with the occasion of the story, but outside of the general style, the choices are staggering. I have painfully narrowed them down to three: nut, fruit or chocolate, and have fashioned a ballot box in the sidebar of this blog for you to vote your personal favorite, available through March 27. I would be very much obliged to you if you weight in on this sweetly important issue and will be keenly motivated by the result. I hope you will enjoy the interactive play as much as I already am in gleeful anticipation. You could even look at it this way: this is probably the only time you will ever be able to make me do anything. Seize the day.

CLICK - Wood: Curd Chiles

2009-03-26T17:26:00.002-04:00

Curd Chiles in Carved Wood

This is my non-competing photo entry for Jugalbandi's CLICK - Wood. I have the pleasure of helping to judge this month's event. Please click the link for full details. There is still plenty of time for you to shoot and submit. Good luck to all the participants.

Lima Bean and Artichoke Soup - My Legume Love Affair - Ninth Helping

2009-03-30T11:02:00.003-04:00

Light yet rich, a creamy garlic-herb broth is a
spring fling of flavors for tender beans to bob in.

Dried baby white lima beans.

Lima Bean and Artichoke Soup - My own recipe

Ingredients

1 tablespoon olive oil
1 level teaspoon dried rosemary, lightly crushed
3 cloves garlic, minced
3 cups vegetable stock
2 bay leaves
1 teaspoon salt (optional, depending on salt level of stock)
1 14-16 ounce can artichoke bottoms, drained (hearts can be substituted, but expect a more fibrous texture)
1 cup milk, half and half, light or heavy cream, or any combination of them
3 cups home-cooked or canned lima beans (I used 1 1/2 cups baby white dried beans, soaked overnight, drained, then cooked slowly in 8 cups fresh water until tender, about 2 hours.)

Method

In a large saucepan over low heat, swirl olive oil then add rosemary and garlic, cooking them just until fragrant and barely golden. Add vegetable stock, bay leaves, salt and artichoke bottoms. Bring to boil, then reduce heat to low. Cover saucepan and simmer 30 minutes. Remove from heat and uncover to allow steam to escape for a few minutes. Discard bay leaves. Transfer the contents to a blender container, covering securely. Purée until smooth, about 30 seconds. Return soup to saucepan, then add milk and lima beans before gently heating through over lowest heat, about 5 minutes. Adjust for salt, if necessary. Ladle into bowls or mugs and serve with bread sticks, croutons or toast points. Serves 4. --

This easy, nourishing soup is for Laurie of Mediterranean Cooking in Alaska, hosting My Legume Love Affair for March, the Ninth Helping. It's not too late to send her one of your remarkable recipes; the event officially closes tomorrow, March 31, but Laurie will accept after-hours posts as long as the round-up has not been published.

~~~

Been There, Done That ~
African Peanut and Yam Soup
Hungarian Mushroom Tarhonya Soup
Leblebi

Other People's Eats ~
Tomato, Lentil and Coriander Soup
Fasolatha
Black Bean Soup with Fried Egg

Tried and Tasted - Tasty Palette's Mor Kali

2009-03-31T22:08:00.001-04:00

Suganya's ears must be ringing. I mean, everyone's talking about her. It's gossip of the nicest sort. This month, Tasty Palettes, her easy-going, beautifully photographed and vegetarian friendly site, is the featured blog for Tried and Tasted. If you've never "Tried and Tasted" Suganya's recipes, now is the time. The event, created by Zlamushka's Spicy Kitchen, and hosted this month by Sweatha of Tasty Curry Leaf, visits different popular blogs for the expressly delightful purpose of choosing a recipe from the archives to prepare, photograph and write about. It's like a global test kitchen, but without the attitude.

Mor Malagai (Curd Chile), the mor in mor kali.

Given time constraints and my love of fermented flavors, I selected Mor Kali, a South Indian savory rice flour and buttermilk pudding, as thick and creamy as mashed potatoes, and almost as fast as opening a box of dried spud flakes, thanks to Suganya's clever and accurate microwave instructions. There is real genius here. I have never been fond of microwaving, preferring the precision of gas burners and attentive hands-on cooking, although I will admit, the bulky black box is unrivaled for a fast fix of popcorn or pappadums. Anyone who can convert me, however incrementally, to the joys of microwave cooking deserves a medal. And anyone who can present a recipe rich in protein and calcium with the homey comfort of starchy carbs must take a bow. I topped my freshly prepared meal with a fried egg for breakfast, and enjoyed the leftovers later for lunch with a bean stew, warmed... in the microwave. Thank you, Suganya.

~~~

Been There, Done That ~
Arhar Dal
Mango and Tomato Curry
Adrak Ka Shorba

Other People's Eats ~
Carrot Coconut Vada
Palak Chole and Dry Gobi Manchurian
Bharwan Alu
Cabbage Poriyal

Sweet Revenge - Trüffeltorte (Chocolate Truffle Cake)

2009-04-04T15:35:00.013-04:00

"Hell hath no fury like a woman scorned." Congreve knew it. Euripedes knew it. Dickens knew it, too. And while Congreve and Euripedes set their themes to blood, Dickens worked his words around a cake. A wedding cake, specifically, "a bride-cake," as Miss Havisham called it. Her cake. While the Great Expectations of Dickens' novel belong to Phillip Pirip (Pip), Miss Havisham, one of the greatest and most grotesque eccentric characters in all English literature, once had her own high hopes, too.

Betrothed later in life, and jilted by a man only hours before they were to be married, Miss Havisham is frozen in time to the exact minute she receives word that her heart has been betrayed and her fortune swindled. She becomes a haunted and embittered figure, an intractable, long-suffering and self-pitying martyr ensconced in a dark and dank estate, shrouded in the faded, yellowed lace of her wedding gown, a permanent fixture hanging from her withered form. Her soul is as rotted as the ruins of her wedding cake, a fortress of foul decrepitude, inhabited by creatures more familiar feeding on carrion than sweetmeats.

It is within the claustrophobic confines of this vile and bankrupt world that young Pip falls in love with Estella, Miss Havisham's beautiful and imperious young ward. The girl has been tutored well in the art of cruelty, learned at her benefactress' knee, ensnaring poor Pip to inevitable heartbreak. Miss Havisham, exploiting Estella as an instrument for her revenge, exacts a savage toll. Though she can vicariously gloat over the poisons she injects in others, she has emotionally sterilized Estella beyond any hope for her to live happily in love with anyone. There is eventual horror and guilt for the havoc she wrecks in others' lives, but it is too late for tears.

Miss Havisham would never have countenanced the cake I've baked; a chocolate wedding cake would have been a reckless violation of Victorian custom. But chocolate might have been a small comfort to her, and certainly a lot sweeter than the dark vengeance she sought.

Trüffeltorte (Austrian Chocolate Truffle Cake) - From the Demel recipe via Saveur. With the exception of replacing the rum with brandy for the syrup, I have made no other changes to the recipe and did not rewrite it. You can find the recipe through the Saveur link.

This post is for Simona of Briciole, and Lisa of Champaigne Taste, co-hosts of Novel Food - Spring 2009, the quarterly celebration of what is eaten and drunk in the pages that we read.

Thanks to all who voted on which cake I would bake for this event. It was great fun. The choices were nut, fruit or chocolate. The results: Nut 6; Fruit 12; and Chocolate 16. Of course, chocolate won. Silly me.

Spring Break

2009-04-20T16:44:00.004-04:00

Now that spring cleaning and Easter are over, I have been leisurely recovering by savoring these special days of "sweater weather," when one needn't be burdened with thinking too hard about what to wear, be it bundling up or doffing down. I would be remiss in not confessing that I have been remiss in my blogging duties these past few weeks, but all that will change shortly. There is much blog-hopping, reading and commenting to catch-up on, as well as designing a new home page; refining, yet again, my blogroll; and planning for a slew of new recipes to share with you in months to come. In meantime, please allow me to slowly sip what remains of an indulgent purchase of estate Darjeeling tea, my photo of which appears in the current issue of the Italian WU Magazine.

The tea.

The tin is almost empty, now, with just enough tiny, twisted leaves to keep a pot brewing for a few more days. Please bear with me while I finish off the very last drops of golden liquor.

The pot.

My very best wishes to everyone for recent holidays and equinoxes celebrated, whoever you are and wherever you live, and repeated thanks for making My Legume Love Affair the monthly success that it is. Laurie of Mediterranean Cooking in Alaska has just posted a blockbuster round-up for MLLA9, and Courtney of Coco Cooks is busy hosting MLLA10, featuring your lovely recipes for starters and desserts.

~~~

Spring-Inspired Recipes

Been There, Done That ~
Avocado Soup
Chive and Poppy Seed Crêpes
Roasted Radicchio di Treviso

Other People's Eats ~
Asparagus Soup with Cream
Dandelion Greens
Cucumber Dill Soup

Beans by the Seat of My Pants - Steamed Red Bean Buns

2009-04-30T19:20:00.000-04:00

Go ahead and snicker at the vague vulgarity of this post's title, but you'll see that given the circumstances, I am talking anything but unappetizing hot air.

As an experienced baker, I'd lost my fear of working with live yeast some years ago. Even so, breaking in my Chinese bamboo steamer, still sitting in its shipping box after several months, was probably not the wisest decision to make at this time. But after weeks of lazing off the lazies and topping out with bacchanalian holiday fare, the appeal of snapping open the shrink-wrapped, glossy skin of a puffy steamed bun hiding a creamy-soft nugget of cloying red bean paste was just the kind of plain and simple comfort I was craving. Besides, I was tired of picking them up from the restaurant in town which prepares the best buns, but doesn't offer the quickest home delivery.

How hard could it really be to make them myself? Not hard at all, actually, but so time consuming and multi-stepped? Well, I wasn't anticipating that, particularly since I've made red bean paste from scratch before and found it rather a painless and straightforward process. What I didn't factor in was the irksome possibility that my new purchase of Asian red beans (known as azuki in Japan) would be as old as rock and just as impossible to soften.

Granted, I wasn't expecting the expedited cooking schedule of lentils, which can mush up into sludge right before your eyes; I thought the beans would cook up as they previously had. Though I'd carefully timed the dough against the paste prep, it was the beans that were the beasties and not the yeast at all. While the starter was happily and fragrantly bubbling and expanding like clockwork, the beans would not, after hours of their own bubbling, yield to a quick squish between the fingertips. I was beginning to worry. The dough would soon be ready to be kneaded before its final rising, and I still was nowhere near having anything to fill them with. Yet failure was not on my radar screen, even though the beans were far too lumpy and tough even to be used in another authentic paste recipe, where the skins are left intact.

So I winged it. Rather than fighting to push the bean pulp through a strainer, I extracted as much as I possibly could via the prescribed method, regretfully discarding the bulk of it. That left me with a bowl of sloppy, dull purée, which I transferred to a clean, heavy skillet. And there I stood for close to an hour, constantly stirring the mixture to prevent scorching as it slowly belched into a reduction of the very thick, smooth, ancient red paste it was supposed to be. Things were syncing up nicely, after all; every brainstorm was worth the trouble. There is no aroma quite so heady as that of the freshest yeast wafting in nearly visible layers through the air of your kitchen. Nor is there anything like the sensual pleasure of tearing your teeth into a hot, fleshy pillow of a bun to the buried bean treasure deep within it, no matter how circuitous the route to get there.

Red Bean Paste - My own recipe, elements of which were gleaned from several basics found online, but foolproof no matter what age the beans are

Ingredients

1 cup azuki beans (found in Asian and health food grocers)
4 cups water for soaking
Additional water for cooking
1 tablespoon vegetable oil or shortening for smoother mouth feel (optional)
1 cup brown sugar, packed

Method (The night before)

Pick over beans for possible debris and breakage. Rinse under cold water, then cover generously in a large bowl. Soak beans overnight, at least for eight hours.

Next day, drain the beans and transfer them to a large, heavy saucepan. Cover them with about 4 inches of fresh water. Bring to boil, skim off any foam, and reduce heat to a moderate simmer. Cover saucepan and let cook for up to 3 hours, checking periodically to stir, check for softening and replace water lost through evaporation. Do not let beans dry out or they will burn. Press beans coarsely with a potato masher. If they are very soft, empty them into a large metal strainer to drain the water, then transfer strainer to rest on a large mixing bowl. With a wooden spoon, press and scrap beans through the strainer to separate the thick pulp from the fibrous skins, making sure to include any pulp caught on underside of strainer. Discard the skins and transfer the pulp to a large, heavy skillet. *Cook on low heat, stirring in the optional oil and shortening, then incrementally adding the sugar. Continue to stir and rub the pulp into a dense paste. The paste is ready when you can easily see the bottom of the skillet when you swipe the spoon through the paste. (If the beans, as in my story, remain tough, collect the drained water from the bean-cooking sauce pan and return it to the saucepan with whatever pulp you can extract through the strainer. Stir this very loose mixture constantly over moderate heat until it begins to evaporate and thicken. Proceed as above*.) Allow the paste to cool before filling the bun dough. Paste can be stored tightly covered in the refrigerator for up to a week. Return to room temperature before using.

Steamed Asian Buns - With the exception of substituting bleached cake flour for the all-purpose unbleached flour called for, I followed the recipe from The Fresh Loaf and have not rewritten it here. N.B. - The warm water cited must be luke warm to the touch, 105 - 110 degrees F, neither too cold nor too hot for the yeast to be activated without being destroyed.

Makes one dozen buns. Very best when eaten warm straight from the steamer.

This recipe is for Courtney of Coco Cooks, guest host for April's My Legume Love Affair - Tenth Helping - Starters and Desserts. Though the event officially closes today, Courtney will be accepting latecomers until she posts the round-up this weekend. Recipes prepared after the round-up are to be sent to the attention of Lori Lynn of Taste with the Eyes, hosting MLLA11 for May. Thanks always for your great recipes for My Legume Love Affair.

Been There, Done That ~
Sourdough Waffles and Pumpkin Dessert Roll
Fast French Bread
Peach Rum Savarin

Other People's Eats ~
Oly Koeks
Golden Brioche
Multigrain Yeast Pancakes

Burnt-Out Offering - Black Bean, Tomatillo and Green Olive Salsa

2009-05-21T22:38:00.006-04:00

When does "soon" become "later," and "later" become "whenever," and "whenever" become the dreaded "never"?

Have you ever suffered from the dual bains of boredom and procrastination, where nothing excites your fancy and nearly everything feels a chore? I would have thought it was just me, except for the recent confessions of Sra and Cynthia, and the resonating comments each of their posts provoked. Apparently, there is something in the water.

After a lovely and desperately necessary spring break away from blogging, and with the best intentions to charge forward with renewed vigor earlier this month, I have found myself living almost exclusively in my head as far as blog posting is concerned: pondering ideas, developing recipes and envisioning photo compositions, but hardly executing any edibles worth a nibble, let alone writing about and presenting them as the best I can offer. Once I finally got cracking in the kitchen, a string of absurdly comical, almost cosmic, failures threatened to distance me further from that "slew of recipes" I had alluded to in an earlier post.

The only saving grace was a ravishingly salty and sassy jolt of fresh salsa, so good that I scarfed it down before I could artistically arrange it in a bowl. So very good, in fact, that I made it a second time, and, again, scarfed it down before I could get it into that bloody bowl. It is said by fairies, elves and other supernatural types that the third time is the charm. Well, it's true, and it had better be; that something in the water was beginning to taste suspiciously of Kool-Aid.

Black Turtle Beans

Tomatillos

Black Bean, Tomatillo and Green Olive Salsa – My own recipe
[While I like a moderately smoky fire-roasted flavor, you might prefer to char all the tomatillos, or forgo the process entirely. It is a matter of individual taste.]
Ingredients
1 ½ pounds tomatillos
1 cup water or unsalted vegetable stock
1 teaspoon olive oil
1 small onion, chopped
1 clove garlic, minced
3-5 serrano peppers, depending on your heat tolerance (you can substitute with jalapeños)
1 cup fresh cilantro leaves, chopped; and a few whole leaves to garnish
2 cups cooked, drained and rinsed black beans
¾ cup sliced Manzanilla olives, with or without pimento stuffing
Additional salt or brine from olive jar to taste (optional)

Method
Husk and rinse tomatillos under warm water, gently rubbing off their sticky residue with a paper towel. With the tip of a sharp knife, cut out the stem ends and discard them. With long-handled tongs, hold half the tomatillos, one at a time, over a stove burner flame to char the skin, turning them frequently until they are blistered and begin to collapse. [A well-ventilated kitchen will prevent setting off your smoke alarm.] Cut all the tomatillos into quarters and add to water or vegetable stock in a large saucepan. Bring contents to boil, then lower heat to simmer for 15-20 minutes, stirring occasionally, until the tomatillos are soft but still holding some shape. The mixture will be very watery. Leave to cool while you prepare the remaining ingredients.
Over low heat, warm the oil in a skillet, then add the onion and garlic, stirring frequently to brown evenly. Do not let the onions become very soft; you want to retain some crunchiness. Remove from skillet onto separate holding dish. Stem and slice the peppers. You can use them raw or shrink and blister the slices briefly in the skillet. I find raw peppers are much hotter on the tongue.
Pour tomatillos and their liquid into a blender or food processor, pulsing a few times to unify the texture without turning it into purée; leave it somewhat chunky. Pour into a large bowl, then add all remaining ingredients, stirring gently to mix without breaking the beans. The salsa will appear too runny for dipping chips into. Cover and transfer to the refrigerator to chill for a few hours to allow the flavors to develop. During this time, the starch from the beans will thicken the excess liquid. Stir gently. Taste for salt, adding it incrementally from the shaker or as small spoonfuls of olive brine. Stir again and garnish with whole cilantro leaves. Serve with tortilla chips, corn bread or corn sticks. Better second or even third day, if you can keep away from it that long.
Makes about 5 cups.

~~~

This recipe is for Lori Lynn of Taste with the Eyes, hosting the current My Legume Love Affair - Eleventh Helping. Lori Lynn will be delighted to receive your bean-boasting recipes and enter you in a random drawing for a charming cookbook prize*.

Been There, Done That ~
Salsa Verde
Olive and Pomegranate Relish
Piyaz

Other People's Eats ~
Grilled Corn, Mango and Avocado Salsa
Roasted Nopalito Tomatillo Salsa
Spicy Mango Lime Salsa with Asian Pear

~~~

On a separate note, Astra of Food for Laughter was kind enough to honor me with an award.

Thanks, dear Astra! There are many bloggers whose work I admire and enjoy for a number of reasons, too many to count. A few quickly come to mind, but cannot be considered a comprehensive list. No one is obligated to take up the tag; let your time, energy and interest guide you. Here's to Soma, Gabe and Lyndsey, Venus, Ramki, and Christine. I will acknowledge more awards and memes in coming posts. Thanks so much for the continued kudos.

* Bears Repeating: I do not receive free nor discounted goods/services from any enterprise. All prizes offered are at my personal expense without commercial influence. Any references to products, brands or retailers, whether to further a story line or direct a reader to additional information, are made at my independent discretion.

WEEKEND HERB BLOGGING #185 - HERE THIS WEEK

2009-05-26T16:05:00.004-04:00

Weekend Herb Blogging, the long-running and popular weekly food blogging event created over three years ago by Kalyn of Kalyn's Kitchen, and now officiated by Haalo of Cook Almost Anything at Least Once, is again stopping at The Well-Seasoned Cook. It will be my fifth turn as hostess since I began food blogging over two years ago. WHB is a great place for the novice food blogger to cut her/his teeth on the ins and outs of online food events, as well as a comfortable place to break bread with familiar faces in the community. WHB was the very first event I participated in and remains among my favorites.

Since its early days, WHB has undergone various fine tunings. For those new to WHB or old friends returning to the table, the current requirements can be found here in full. With the broad choice of any fruit, vegetable, herb, edible plant and flower, it's nearly impossible to pick just one. I think I've narrowed it down to rosemary, myself. What will you come up with?

The round-up will be posted Monday, June 1, New York time. I look very forward to your creative and tempting recipes. Thank you in advance! Happy cooking, baking and cocktail shaking!

Less is More - Rosemary and White Peach Friands - Weekend Herb Blogging #185

2009-05-31T16:49:00.010-04:00

See those teeny, tiny flecks of green? Don't be fooled - rosemary's

culinary power is anything but innocent and understated.

A slim and delicate relative of mighty, muscular pines, this comely
herb is suffused with medicinal and mystical properties that are
best handled with the lightest touch in and out of the kitchen.

Rosemary and White Peach Friands* - Another adaptation from Patricia Wells' recipe for Hazelnut Financiers from her Bistro Cooking, page 230, and online here

Ingredients

1 2/3 cups powdered sugar
1 cup ground almonds (also known as almond flour or meal; almond paste and marzipan are different products)
1/2 cup cake flour
2 level tablespoons of very finely minced fresh rosemary needles or 1 level tablespoons dried needles, slightly crushed with a mortar and pestle
6 large unbeaten egg whites
1 1/2 sticks (12 tablespoons) butter, melted and cooled in a small saucepan
1/2 teaspoon vanilla extract

1/2 cup chopped peaches or other stone or berry fruit. (I used bits of white peach from homemade freezer jam that I just thawed out from last summer.)
1/3 cup almonds, slivered or chopped

Method

Preheat oven to 450 degrees F.

Sift powdered sugar, almonds and flour into a large bowl. Add rosemary and whisk to combine. Pour in egg whites, beating with the whisk or a large spoon until they are well mixed. The batter will be wetter than you'd expect, moderately thick and slightly elastic. Pour in melted butter and stir until smoothly blended without any butter separating from the batter. Stir in vanilla extract.

Fill the well-greased depressions of a regular-sized muffin plaque (financier, barquette, madeleine or mini muffin sizes also work) almost to the rim with batter. Place on center oven rack to bake for 7 minutes. Carefully remove hot tin from oven and set on a heat-proof surface. Divide and arrange fruit and almonds on top of each friand, slightly pressing the toppings into the partially unset centers. Return plaque to oven. Reduce heat to 400 degrees F and continue baking another 7 minutes. Turn off heat to let them set in cooling oven for a final 5 minutes.

Remove from oven and lift cakes out as soon as they are cool enough to handle. Place them on a rack to complete cooling. Makes 12, or more if using the smaller aforementioned tins. Store in a tightly sealed tin or plastic container. --

* Friands are nearly indistinguishable from French financiers, the small, ultra-rich, moist and dense ground nut and butter cakes with their burnished, chewy crusts. They are wildly popular in the U.K. and Australia, often enhanced with fruit, and baked in oval muffin-like tins. I have yet to find this shape anywhere in the U.S. (despite several good sources for professional bakeware), and have used our typical round ones instead.

This recipe is for Weekend Herb Blogging #185, hosted by yours truly on behalf of Haalo of Cook Almost Anything at Least Once, mistress of ceremonies for the long-running weekly food event that was created over three years ago by Kalyn of Kalyn's Kitchen.

The round-up will be online tomorrow, June 1, New York time. Do stop back for a taste of everything. I welcome late arrivals should some posts come to me after the deadline. Thanks always for your wonderful recipes!

Been There, Done That ~
Hazelnut Financiers
Yellow Raspberry & Rosemary Crisp
White Peach Crumb Top Pie

Other People's Eats ~
Banana Cinnamon Friands
Rosemary & Olive Oil Crackers
Easy Rosemary Focaccia

WEEKEND HERB BLOGGING #185 - THE ROUND-UP

2009-06-01T23:46:00.003-04:00

It's almost 12:00 a.m. here in New York. Over the last few years, I've become something of a night owl. OK, an insomniac, if you must know. And while I have learned to embrace the hours between the bewitched midnight and the crowing of the rooster at dawn, they sure do a hell of a number on one's disciplined diet. Dinner at eight only works to satisfy hunger if you hit the sheets before the day ticks into the next. Temptations are great to raid the cookie jar, and perusing this round-up of fine recipes from around the world is no help, either. So heed my cautionary tale to linger over this collection after daybreak or you might wind up breaking out the pots and pans again. You will thank me for it. And I will thank you for the beautiful array of dishes you've set before us all.

Please let me know if there are any errors or omissions, and I will quickly make corrections. Thanks always to Kalyn of Kalyn's Kitchen and Haalo of Cook Almost Anything at Least Once for the opportunity to host WHB again.

~~~~~~

The childhood comfort of okra is reprised in a medley of thickly
stewed vegetables in a sauce to curry a spice lover's favor.

Okra, Eggplant and Tomato Curry Over Quinoa
Katie - Eat This
Haslett, Michigan, U.S.A.

~~~~~~

Not to be confused with Western curry powders, handfuls of curry
plant leaves will leave you longing for more of their aromatic charm.

Spiced Powder
Soma - eCurry
Texas, U.S.A.

~~~~~~

Brightly baked, tender red peppers colorfully jazz up
classic Italian dumplings napped with a classic Italian sauce.

Gnocchi with Pesto and Red Peppers
Graziana - Erbe in Cucina
Italy

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Coils of tarragon suspended in tall glasses of green tea make
for a naturally sweet refreshment without the calories.

Tarragon Green Tea
Ning - Hearth and Home
Manila, Philippines

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If you've only known persimmons as an astringent fruit, this
autumn bread will give you a different reason to pucker your lips.

Persimmon Bourbon Bread
Anna - Morsels and Musings
Sydney, Australia

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With a texture akin to okra, and leaves clinging to wild vines,
this unique green proves that not all spinach is created equally.

Pui Chingri/Pohi Greens with Shrimp
Sandeepa - Bong Mom's Cookbook
U.S.A.

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Rosemary's resinous fragrance rises to fill a kitchen already ripe
with the distinctive homespun air of the freshest artisan bread.

Rosemary and Raisin Bread
Lynne - Cafe Lynnylu
Augusta, Georgia, U.S.A.

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Myriad herbs and spices bathe a gathering of meaty, oily
olives for an irresistible condiment for any festive table.

Marinated Moroccan Olives
Vicki - Flavors of the Sun
San Miguel de Allende, Mexico

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Gloriously green peas get a flavorful spa treatment when
scattered with generous thin shreds of refreshing mint.

Peas with Prosciutto and Mint
Chris - Mele Cotte
Atlanta, Georgia, U.S.A.

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A glazed pot of chewy oats bubbling next to your automatic coffee maker feels
like morning maid service when you've taken a few steps the night before.

Crockpot Steelcut Oats with Agave and Pecans
Kalyn - Kalyn's Kitchen
Salt Lake City, Utah, U.S.A.

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Dazzle your next cocktail party with dramatic bowls of flash-fried
sunchokes, sure to win the kudos of the most jaded chip aficionado.

Jerusalem Artichoke Chips
Haalo - Cook Almost Anything at Least Once
Melbourne, Australia

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Love layered bands of delicate pastry but need to give your sweet tooth
a rest? Let local greens fill a savory sleeve of a meal with fresh seasonal flavors.

Green Strudel
Cinzia - Cindystar
Lake Garda, Italy

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Chilled pasta tossed with crushed salty and savory flavors
makes as ideal meal for warm evenings while dining al fresco.

Tapenade and Pasta
Brii - Brii's Blog in English
Valsorda, Lake Garda, Italy

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Flickers of rosemary are hidden in every bite of butter and almond
cakes baked with simple elegance in everyday muffin plaques.

Rosemary and White Peach Friands
Susan - The Well-Seasoned Cook
New York, U.S.A.

Haalo of Cook Almost Anything at Least Once will be hosting the current edition of Weekend Herb Blogging #186. She will be happy to receive your always creative recipes featuring any vegetable, fruit, edible plant or flower through next Sunday, June 6. Please consult this post for all the details.

Have a wonderful week, everyone!

Maids in the Shade - Easy Richmond Maids of Honor

2009-06-12T12:43:00.004-04:00

You will want a translation, of course. Recipes are hard enough to follow at times without the added distress of being expected to dig up a coffin from some place. No, this isn't a spooky Halloween concoction months ahead of its time, but a rather simple-to-prepare dessert once you get past the funky Old English alphabet and lingo:

Take cream or almond milk, add egg with sugar, saffron and salt. Mix it
up. Pour it in a two-inch deep pastry case. Bake it well and serve it.

Recorded in the earliest English manuscript of cooking instruction, The Forme of Cury 1390 AD, Daryols (from the French) are custard tarts that have enjoyed many permutations through the ages, and are chiefly known today as Richmond Maids of Honor. Richmond, the London borough where King Henry VIII held court in Hampton Palace, claims direct titular connection to the diminutive treats, although the many theories seem to be based on legend or romantic fancies rather than hard facts. Regardless of their correct origin, Maids of Honor hold a special place on British tea tables and are one of the most foolproof cheesecake recipes available. Many medieval dishes revel in a certain elaborate simplicity, more elementary and primitive than exacting, despite ingredients that were exotic, priceless, and often exclusively for the consumption of royalty. With our modern conveniences of prepared pastry and jam, these hand-held gems can be ready for your tea (or coffee) in hardly more than half an hour, which will give you that much more time to linger in a little royal luxury all your own.

A "coffyn" made of phyllo.

Richmond Maids of Honor (Daryols) - My own streamlined recipe adapted from the 18th Century edition of The Forme of Cury by Samuel Pegge, above. The original 1390 AD manuscript can be found here, (in the Medieval Collection of The John Rylands University Library, The University of Manchester: The Forme of Cury, images 84v, 85f).

Ingredients

40 miniature pastry cups (I used phyllo.)
8 ounces cream cheese
1/3 cup sugar
1/3 cup ground almonds (If you use pre-sweetened marzipan or almond paste, omit the sugar.)
1 egg
1 tablespoon almond extract (You can also use vanilla.)
1/2 cup jam of your choice (I used Francis Miot's Plaisir du Vert Galant, a lovely medieval-inspired indulgence from Alex, a friend who returned from Paris bearing beautiful gifts. Virtually impossible to find in the U.S., this is the sort of rarefied culinary treasure that you will not want to squander on a slice of aerated, flaccid white bread; better you should savor it by little licks directly off an ice-cold spoon.)

Method

Preheat oven to 350 degrees F. Arrange pastry cups on a cookie sheet and place in oven for 4-5 minutes to crisp. Remove from oven and reserve.

In a small bowl, beat cream cheese with an electric mixer until smooth and light. Sequentially beat in sugar, ground almonds, egg and almond extract until well blended.

Fill each pastry cup with a level teaspoon of batter. Bake for 15-17 minutes until the filling is shiny, cracked and set. Remove from oven and let cool. Top with scant and slapdash 1/2 teaspoons of jam; no need to be precise and fancy. Makes 40 two-bite tarts. --

This recipe is for Mansi of Fun and Food, hosting Sugar High Friday - Fruit & Nut for Jennifer of The Domestic Goddess, creator of Sugar High Friday, the long-running and popular monthly event.

Been There, Done That ~
Yorkshire Parkin
Almond Cherry Tarts
Simnel Cake

Other People's Eats ~
Richmond Maids of Honour
Darioles
Flaones

CONGRATULATIONS TO.....

2009-06-28T20:09:00.002-04:00

Rosa of Rosa's Yummy Yums, and Val of More than Burnt Toast, winners of the complimentary copies of the bestselling "Notes on Cooking: A Short Guide to an Essential Craft" by Lauren Braun Costello and Russell Reich. Ladies, please contact me via email (see sidebar) with your mailing details.

Thank you, all, for your participation. I'll be back very soon with a MLLA recipe, as well as an announcement for a new, additional and ongoing monthly giveaway to celebrate MLLA's first year anniversary.

Hope you've enjoyed a wonderful weekend!

Pinto Beans Flameado - My Legume Love Affair - Twelfth Helping

2009-06-30T22:08:00.001-04:00

When one is too wired yet tired for words, it helps to let
your photos do the talking for you. I hope you will agree.

Pinto Bean Flameado – My own recipe
The traditional recipe is known as Queso Flameado (Flaming Cheese) and is doused with brandy and torched before serving. If your smoke detector is as sensitive as mine is, you may want to pass on the fire business. The alarm forgave me for charring the chiles (see below), but I always risk the howl from Hell when things get a little too hot in my kitchen.

Ingredients

1 cup assorted chile peppers, charred, skinned and diced* (I used poblano, jalapeños, and Hatch, in addition to sweet red and yellow bell peppers.)
2 generous cups cooked pinto beans
1/3 cup sliced ripe black olives (not the cured, salted Mediterranean type)
1 tablespoon dried epazote (or Mexican or Italian oregano)
1 teaspoon salt
1/3 teaspoon black pepper
3 cups assorted shredded soft Mexican or Mexican-style cheeses (I used Cheddar, Monterey Jack, Queso Quesadilla and Asadero.)

A few fresh cilantro leaves
6 warmed tortillas (white, wheat or corn)

Method

Using long-handled metal tongs, hold each pepper on an open flame, turning frequently, until all surfaces of its skin are blistered and charred. Place the charred peppers immediately in a brown paper bag, folding over the bag to seal. Set aside for 15 minutes. Preheat oven to 350 degrees F.

Meantime, combine beans, olives, epazote, salt and pepper in a medium-sized microwave-safe bowl. Remove peppers from paper bag to a cutting board. Peel off and discard their skins, then cut off and discard the stems before scrapping out the seeds and softened membranes. If you like extra heat, retain the jalapeño seeds; otherwise, discard all seeds with the membranes. Dice peppers and add to the bean mixture. Adjust salt if necessary. Microwave mixture to heat through (1 minute), then divide into one or more oven-proof casserole dishes (depending on how you will serve it). Bake for 15 minutes or until cheese is melted and bubbling. Carefully remove hot dish/es from oven. Scatter with cilantro leaves. Serve immediately with warmed tortillas. Serves 3-4 as a starter or 2 as a light, but hearty meal. --

This recipe is for Apu of Annarasa, hosting MLLA 12 for June. Apu has a charming round-up coming very soon. Please have a look at all the lovely legume recipes she's been collecting this past month from around the world. Apu will also be announcing the winner of a stylish set of kitchen textiles guaranteed to complement any decor as well as earn its keep.

I'll be returning tomorrow with another MLLA-related post. See you then!

MY LEGUME LOVE AFFAIR - PAST, PRESENT, FUTURE

2009-07-01T20:40:00.003-04:00

It's been eighteen months since My Legume Love Affair first debuted as a one-off event. As ancient, enduring, versatile, economical, and healthy as legumes are, I was not expecting such a thunderous turnout of amazing recipes hailing from all over the globe - twenty, maybe fifty, but surely not 116! You have all overwhelmed, delighted and humbled me with your creativity, generosity and community spirit. Given the breadth and variety of your contributions, and my own desire to encourage a gathering place where legumes, as a valuable food source, can be celebrated for the hidden gems that they are, I reintroduced MLLA as an ongoing monthly event in August 2008. Nearly one year later, the round-ups are still going strong with hosts signed up through July 2010, as well as others who I have yet to reserve months for.

Today marks the official start of MLLA's second year with its auspicious 13th month. I am very pleased to announce that in addition to the prize I customarily purchase and ship worldwide, Hurst Bean is generously donating a six-bag assortment case of their dried beans whenever the randomly drawn winner is a U.S. resident. (Certain restrictions prohibit international shipping.) The winner can select from a variety of bean products that are suitable for all palates and dietary considerations. Hurst Bean Blog will also be a regular recipe contributor to MLLA. N.B. - I do not receive free goods nor collect advertising revenue from Hurst.

This post will serve as an easy, one-stop destination for all MLLA-related information. It is a work in progress, to be updated as necessary. At the moment, it will house the host line-up as well as the round-up archives. I hope you will find these changes to MLLA to be as enriching as the beautiful recipes you set before us all. I thank each of you very much for your bounty - past, present and future.

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THE HOST LINEUP

Please email me directly at thewellseasonedcook AT yahoo DOT com if you are interested in hosting. It is the best way to reach me to avoid your request being overlooked among the many comments I receive. Thank you.

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ROUND-UP ARCHIVES

* MY LEGUME LOVE AFFAIR - 1
* MY LEGUME LOVE AFFAIR - 2
* MY LEGUME LOVE AFFAIR - 3
* MY LEGUME LOVE AFFAIR - 4
* MY LEGUME LOVE AFFAIR - 5
* MY LEGUME LOVE AFFAIR - 6
* MY LEGUME LOVE AFFAIR - 7 (PART 1)
* MY LEGUME LOVE AFFAIR - 7 (PART 2)
* MY LEGUME LOVE AFFAIR - 8
* MY LEGUME LOVE AFFAIR - 9
* MY LEGUME LOVE AFFAIR - 10
* MY LEGUME LOVE AFFAIR - 11

"Notes on Cooking: A Short Guide to an Essential Craft" – A Review and Giveaways

2009-06-21T18:00:00.005-04:00

The internal workings of a kitchen, with all its ingredients, equipment, fire and recipes, can sometimes be as mystifying and complicated as what goes on under the hood of a car. And the cook in charge, whether in a professional or home setting, must be a veritable mechanic with the tasks of coordination, safety, science and design squarely balanced on his or her shoulders. Wouldn't it be nice if there was a disciplined yet supportive voice whispering terse guidelines in your ear to glide you through the challenges that you might face at your stove? Well, now there is.

Written in a crisply concise, bulleted style, “Notes on Cooking: A Short Guide to an Essential Craft” by Lauren Braun Costello and Russell Reich, reads like The 217 Commandments of Cooking with nary a recipe to be found. Punctuated with food philosophy (“ 10 - Your soul is in your food.”) as well as dogmatic directives (“48 - Date and label perishables.”), this slim volume is fat on the kind of culinary wisdom that once contemplated, cannot help but often illuminate, validate and resonate, regardless of your level of expertise and interest. Novice cooks will particularly appreciate the fundamentals which dominate the book, such as stocking a larder, handling a blade, and controlling temperatures; the bullet-point format naturally lends itself to the basic principles that all cooks need to know. More experienced cooks will already be well versed in these tenets, but will enjoy, among other artistic elements, the leisurely delight of winding through a “word association” round robin of flavor affinities (“...balsamic vinegar & strawberries, strawberries & cream, cream & garlic...”) to spark their creativity beyond the well-mastered meal. As pleasurable to read as it is practical, "Notes on Cooking" is all about the little bites that you can really sink your teeth into.

And now, two lucky readers will be able to sink their teeth into a complimentary* copy of the book, generously provided to me by the authors, and includes worldwide shipping. Please leave a comment by 11:59 p.m. New York time on Saturday, June 27, to be included in a random drawing. The winning names which will be announced Sunday, June 28. To those who routinely comment anonymously, please include your first name so that your identity can be distinguished. Personal friends and family are not eligible to win.

*N.B. - This post marks the first official product review where I have accepted merchandise (the review copy and the giveaway copies). I agreed to review this book after carefully considering whether it would be valuable to my readership. My approach was unbiased, even clinical. At no time was I obliged to write a favorable review. As an established blogger with a substantial readership, I am routinely approached by public relations firms and other marketing agents to position products and services on The Well-Seasoned Cook. I expect that I will continue to be highly discriminating in my selections, as well as pledge to maintain transparency in all transactions.

Telling Lies – Crustless Cherry Cinnamon Pie

2009-07-14T16:57:00.003-04:00

"When George," said she, "was about six years old, he was made the wealthy master of a hatchet! of which, like most little boys, he was immoderately fond, and was constantly going about chopping everything that came in his way. One day, in the garden, where he often amused himself hacking his mother's pea-sticks, he unluckily tried the edge of his hatchet on the body of a beautiful young English cherry-tree, which he barked so terribly, that I don't believe the tree ever got the better of it. The next morning the old gentleman, finding out what had befallen his tree, which, by the by, was a great favourite, came into the house; and with much warmth asked for the mischievous author, declaring at the same time, that he would not have taken five guineas for his tree. Nobody could tell him anything about it. Presently George and his hatchet made their appearance. "George," said his father, " do you know who killed that beautiful little cherry tree yonder in the garden? " This was a tough question; and George staggered under it for a moment; but quickly recovered himself: and looking at his father, with the sweet face of youth brightened with the inexpressible charm of all- conquering truth, he bravely cried out, " I can't tell a lie, Pa; you know I can't tell a lie. I did cut it with my hatchet."--"Run to my arms, you dearest boy," cried his father in transports, " run to my arms; glad am I, George, that you killed my tree; for you have paid me for it a thousand fold. Such an act of heroism in my son is more worth than a thousand trees, though blossomed with silver, and their fruits of purest gold."

From Chapter 2 – Birth and Education
A History of the Life and Death, Virtues and Exploits of General George Washington
By Parson Mason Locke Weems

It's a legendary anecdote familiar to nearly every American grade schooler, a devout and sincere tribute to “the father of his country,” and proof positive that the first president of the United States was a man of honor, integrity and truth. Too bad Parson Weems was lying through his teeth. Though George Washington continues to be held in high esteem as the indispensable keystone to the success of the American Revolution and the country's earliest government, there is no credence to the story that young George either cut down his father's cherry tree, nor that he honestly confessed to the deed upon questioning.

Things are often not what they seem to be. Why, just last week, I was wandering through lower Manhattan, where narrow, twisted streets, darkened in the shadows of financial skyscrapers, wind past venerated landmarks indelibly stamped in historic fact. So impressed I was by the grandeur and stateliness of Washington's statue presiding on the steps of glorious Federal Hall, that I had to stop to take a tourist picture.

Too bad the picture is lying through its teeth, too. Though carefully composed, it did require a strategic cropping out of a pair of police marksmen cradling their automatic rifles as they guarded the New York Stock Exchange entrance from a catecornered distance. I wonder what Washington would have made of it, or of Pastor Weems' folksy vignette, or of my crustless cherry pie. I have to be honest. Though this fruit-studded, spicy treat is billed as a pie, it is nothing remotely like a traditional American pie except for its shape and crumb top. More accurately, it is a dense wheel of very moist custard cake, a cross between a clafoutis and a bread pudding. I loved it for its rustic, comforting charm, butter-rich topping and chewy edges. And that's no lie.

Crustless Cherry Cinnamon Pie - Based on the Betty Crocker apple pie recipe

Ingredients

3 heaping cups pitted, halved sweet cherries (I used Bing)
(Fresh cherries work best. Do not use canned cherry pie filling; it is much too wet.)

1/2 cup self-rising flour
1 tablespoon shortening
1/8 teaspoon salt, optional
1 teaspoon cinnamon
1/2 cup brown sugar, packed
1/2 cup milk
2 eggs
1 teaspoon vanilla extract

1 batch crumb topping (recipe below)

Method

Preheat oven to 325 degrees F. Grease a 9-inch glass or porcelain pie, tart or quiche dish. Arrange prepared cherries evenly in dish. Reserve.

In a medium bowl, lightly rub flour, salt and shortening between your palms until a uniform, soft-crumbed mixture forms. It will look like very coarse meal. With a whisk, mix in cinnamon and brown sugar to combine. Add milk, eggs and extract, beating thoroughly to create a smooth batter. Pour batter over cherries in dish. Sprinkle crumb topping over entire surface of filling to cover it. Place on center rack of oven on a cookie sheet to catch any drips. Bake for at least 40 minutes, or until a knife inserted in center comes out clean. For a firmer, less moist texture, continue to bake an additional 10-15 minutes, until the edges are very brown (check every five minutes). Remove from oven and cool for 10 minutes before refrigerating. Pie will set best when fully cold, but can be enjoyed while still warm. For those who prefer a more cake-like texture, reduce milk to 1/3 cup or use only 1 egg. Serves 6-8. --

Crumb Topping (my own recipe)

Ingredients

1 cup all-purpose flour
1/2 cup brown sugar
½ stick (4 tablespoons) firm butter or margarine, coarsely cubed
1/2 cup chopped almonds (or nut of your choice)

Method

In a large bowl, combine flour and sugar. Lightly rub and toss butter and dry ingredients between your palms until a uniform, soft-crumbed mixture forms. Handle as little as possible. It will look like very coarse meal. Add almonds, tossing lightly just to distribute evenly.

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Since this recipe heavily features cherries, I'm sending it off to Lynne of Cafe Lynnylu, hosting Weekend Herb Blogging # 192 for Haalo of Cook Almost Anything at Least Once. WHB is the long-running weekly produce event created by Kalyn of Kalyn's Kitchen.

Cherries, currently ripe for the picking in northern climes, are not only one of the world's most cherished fruits, but are rich in Vitamin C, potassium, fiber and iron. At ninety calories per one-cup serving, naturally sweet black cherries are a guilt-free delight for most diets.

Bing Cherries - Black and Sweet

Been There, Done That ~

Cherry Almond Mini Tarts
White Peach Pie
Rosina Pie

Other Peoples' Eats ~

Cherry Pie - Two Ways
No Bake Cherry Cheesecake
Cherry Milkshake

It's a Girl Thing - Singapore Sling Slush

2009-07-18T23:59:00.000-04:00

The role of a defense attorney is not to believe in the innocence nor guilt of his client, nor to be made privy to more evidence than is necessary to defend the accused. How unfortunate, then, for Mr. Joyce of Messrs. Ripley, Joyce and Naylor of Singapore, that his client, Mrs. Leslie Crosbie, facing trial for a murder she committed in British Malaya, should open a complex abyss that sinks him into a perilous dereliction of legal ethics.

It is the 1920s, in a region of the world best known at the time for British imperialism, rigid racism and plantation commerce, that W. Somerset Maugham examines such an abyss in his compact and corrosive story, The Letter, one of six tales written under the umbrella of The Casuarina Tree. Maugham's Leslie Crosbie is as composed, dignified and well-bred a woman as she is a creature given to wild fits of rage, loathing and self pity. Joyce is as fascinated by her abrupt mood swings and the startling, pre-trial complications, as he is compassionate toward her husband, Robert, a hard-working and kind plantation manager. Were it not for the savage emotional toll that Leslie's arrest has exacted on Robert, and the growing possibility that she will, indeed, be executed for her crime, Joyce would never have bent his principles to procure a critical piece of damning evidence, the letter of the title.

For Joyce, there is little comfort in the outcome of the trial, save the knowledge that his own wife is in every way exactly what Leslie Crosbie is not, a loyal, supportive, and sparkling woman of impeccable standards, and a gifted hostess whose "...million-dollar cocktail was celebrated through all the Malay States..."

Except for a passing reference to whiskey and soda, and a gin pahit, no other liquor is directly identified in the story, not even, surprisingly, Mrs. Joyce's renowned cocktail. Had the Raffles Hotel, the Singapore institution where W. Somerset Maugham was a frequent visitor, not already invented the feminine and stylish Singapore Sling, I could easily ascribe that libation to Mrs. Joyce as her very own mysterious concoction.

As is typical with classic recipes, the Singapore Sling has sprung all sorts of variations on its theme of pink gin. The one I'm serving here is my own riff, generally unaltered but for a quick whir in the blender to produce an icy froth that glitters in the sunlight as well as the brain. Cocktail geeks and other purists would likely disjoint their noses, but I trust that you will forgive my crime. After all, it's not exactly like I'm getting away with murder.

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Singapore Sling Slush - Based on the Drink Boy recipe

Ingredients (per cocktail)

2 ounces gin
1 1/2 ounces Kirschwasser (a clear German cherry brandy)
1 1/2 ounces pineapple juice
1 ounce Bénédictine (a French herbal liqueur)
2 teaspoons grenadine syrup
Juice of 1/2 lime
Juice of 1/2 orange
4-5 large ice cubes
Club soda
Maraschino cherry to garnish
Stirrer/sipping straw (optional)

Method

Select a large highball or other oversized glass. Fill the glass with ice cubes, then add all ingredients except club soda and cherry garnish. Top with club soda to fill. Transfer contents to blender container. Blend in a few short bursts, using the ice crusher button if your appliance has one, until the ice is pulverized and foamy. Pour into glass and stir once to distribute ice. Garnish with cherry and serve immediately.

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This post is for Simona of Briciole and Lisa of Champaign Taste, co-hosting their quarterly Novel Food event, which features recipes derived from or inspired by the food and drink we love to read about in our favorite literature.