The Well-Seasoned Cook

Time to Entertain - Black and White Wednesday # 84

2013-05-21T22:52:00.000-04:00

Time to Entertain

My contribution to Cinzia's Black and White Wednesday #84 hosted this week by Simona of Briciole. Simona will have her culinary gallery online tomorrow, Wednesday, May 22. Simona is accepting photographs until her clock strikes 12:00 a.m., Pacific Daylight Time. Depending where you are in the world, there may still be time to join in. For full details on how to participate and/or host future galleries, click through to Cinzia's page. Ci would love to welcome you as hostess. I think I'll drop her a line myself to sign up for another stint. I've been out of the blog loop too long, and expect to drop back in more frequently as my professional and personal demands ebb and flow.

I hope you are very well, looking forward to the bounty of the summer and the conviviality of family and friends feasting at your tables.

Happy Spring!

2013-04-22T13:47:00.000-04:00

Hellebore - Also Known as Christmas or Lenten Rose

Be back soon with food and recipes! Hope you are all well!

Diner in the Dark - Black and White Wednesday # 78

2013-04-09T08:48:00.001-04:00

A local institution, The Colonial Diner is one of the last hold-outs for keeping the glow of neon going twenty-four hours a day. With its concave stainless and enameled ceiling curved over vinyl, wine-colored upholstery and intricate tiling, it is a retro treat to stop in, even if only for a piece of pie and a cup of Joe.

This is my contribution to BWW #78, to be presented Wednesday, April 10, Indian time by Aparna of My Diverse Kitchen. Aparna, a very talented photographer with that elusive taste for black and white culinary shots, is guest hosting for Cinzia of Cindystar. Ci is the stylish, relatively new hostess of this event whom I carefully vetted to assume the role vacated by me some months ago after my long run as creator. It truly delights me that there are enough of us who appreciate the unique beauty of culinary shots stripped of their colors. Just don't ever call us geeks; "Say Cheese" instead. ; )

Black and White Wednesday - Gallery #76

2013-03-27T23:18:00.000-04:00

Welcome to Black and White Wednesday #76. Many thanks for your diverse and delightful culinary images. Even though I no longer preside over this event, and my participation has been spotty recently, I always find presenting this gallery a highly pleasurable pastime, one which I encourage you to consider. It helps, of course, to have a thing for black and white. ; ) Cinzia of Cindystar has all the details on how you can join in. I thank Ci for the opportunity to keep my hat in the ring, however irregularly.

Haalo of Cook Almost Anything - haalo AT cookalmostanything DOT com is currently hosting #77 and will have her gallery online Wednesday, Melbourne, Australia time.

I will be stopping by all of your blogs ~~tomorrow~~ very soon to formally ooh and aah over each of your photographs. In the meantime, I hope you enjoy a little oohing and aahing yourselves.

~~~

Mmm... $π$ - Elizabeth - blog from OUR Kitchen

~~~

Grapes - Meena - Encourage Spice

~~~

Mint-Infused Water - Rajani - My Kitchen Trials

~~~


Shades of Brown - Priya - The Humpty Dumpty Kitchen ~~~

Slices of Bianchetti Truffles - Claudia - Food with a View

~~~

Rose Hips - Sandra - Dolce Forno

~~~

Follow Me - Simona - Briciole

~~~

A Must Stop on Hwy 101 - Simona - Briciole

~~~

Spicy Sausage Breakfast Rolls - Lynne - Cafe Lynnylu

~~~

Oh, Oriental Cookies, How I Love Thee! - Rosa - Rosa's Yummy Yums

~~~

Borlotti Beans - Haalo - Cook Almost Anything

~~~


Pasca Rasucita - Cinzia - Cindystar ~~~

Pasca Rasucita 2 - Cinzia - Cindystar

~~~

Food Cart in Central Park - Usha - Thru My Lens

~~~

Mystery Plant - Zorra - Kochtopf

~~~

Italian Easter Breads in Preparation - Tanusree - Ma Niche

~~~

Purslane - Bharati - Sizzling Indian Recipes

~~~

Fresh Peanuts and French Lentils - Bharati - Sizzling Indian Recipes

~~~

Holi - Shri - Tiffin Carrier Antic/que's!

~~~

Tea Roses - Susan - The Well-Seasoned Cook

Rose Chintz Teapot - Black and White Wednesday #76

2013-03-26T12:24:00.000-04:00

Tea Roses

Beautiful in blue, this porcelain teapot lent itself to an easy, comely conversion for Black and White Wednesday, Cinzia's weekly culinary gallery. It is a special, no-pressure place for displaying your talents and taste for food photos devoid of their natural colors.

Tomorrow's gallery #76 is being hosted here by me. I am extending the deadline to the very date, Wednesday, March 27, at 6:00 pm NY time. The gallery will be online within a few hours after the last submission.

For full details on participation and a list of future guest hosts, please consult the above link on Cindystar. Should you be interested in guest hosting a gallery, Cinzia would be happy to add your name.

Thanks to Cinzia for adding her spark to this enduring event. And thanks, as well, to those who have already sent me their photographs.

See you tomorrow!

Pice ar y Maen - Welsh Currant Griddle Cakes

2013-03-10T16:47:00.000-04:00

Few rituals are more cozy, charming, and comforting than a cup of hot tea with a little cake to go with it. These ancient-in-origin Welsh tea cakes are the easiest treat I've ever made, unequivocally foolproof. You don't even have to turn on the oven. This comes as a welcome relief since I was felled by failure with a quite different recipe (for soup) which I had been tinkering for days. There is something to be said for licking one's wounds with some tea and sweet sympathy.

Pice ar y Maen - Welsh Currant Griddle Cakes - Adapted from the King Arthur recipe

Makes approximately 16

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
8 tablespoons cold, salted butter
1/2 cup caster sugar
1 tablespoon dried orange peel
1 egg
1 tablespoon milk
1 teaspoon orange extract
1 cup dried currants
1/3 cup demerara sugar

Method

In a large bowl whisk together flour and baking powder. Gently rub and toss butter into dry ingredients until you create an evenly course meal. Stir in sugar and orange peel, then beat in egg, milk and extract until a soft, dense, and pliable dough ball forms. Stir in currants. Turn out dough onto floured surface. Roll dough out to 1/4 inch thickness. Cut into 2-inch rounds with a cookie or biscuit cutter. Gather up dough scraps, rolling and cutting repeated until you've made as many cakes as possible. If you find the dough too warm and soft, place in refrigerator to cool for no longer than a few minutes.

Warm a large non-stick skillet over medium heat. Evenly distribute cakes on griddle. They will be soft and a little delicate, but firm as they cook. Turn when golden brown (about 3 minutes). Cook other side for additional 3 minutes, then turn cakes out onto serving place. Strew cakes with demerara sugar. Repeat with subsequent batches. Serve warm directly from griddle, but they are equally delicious at room temperature. ~

This currant-heavy recipe is for Simona of Briciole, hosting Weekend Herb Blogging #374 for Haalo of Cook Almost Anything. Simona will have the round-up online Monday, March 11.

Peanut Praline with Sea Salt for My Legume Love Affair #56

2013-02-28T23:22:00.000-05:00

Any similarities to peanut brittle are purely coincidental, although I must admit that this recipe was supposed to be that glossy and transparent slab of break-your-teeth confection. Perhaps it was the heavy-with-humidity weather, or that the original recipe was too vague in its method when candy making requires the most precision of all culinary arts.

In any case, I got better than I knew I wanted, a gently crunchy, butterscotch-rich sweet that has nary a bit of butter in it. Sparked by the elusive taste of sea salt, this vegan treat does not have a smooth, slick mouth feel, but melts on the tongue with a slightly sandy texture that delivers a quick sugar rush to the brain. Enjoyed with a tall glass of ice water, it makes an ideal mid-afternoon pick-me-up when energy and focus flag. Any odd bits can be easily ground into powder or paste for use in extravagant entremets or to scatter atop a simple mound of ice cream. If you are feeling lazy and louche, you can always lick the crumbs off your fingertips when no one is looking.

Peanut Praline with Sea Salt - Slightly adapted from the Martha Stewart recipe referenced above.

Serves 6

Ingredients

2 cups natural, unrefined granulated cane sugar
1/2 cup water
1/2 teaspoon vanilla extract
1 1/2 cups skinned, roasted peanuts (salted or unsalted)
1 teaspoon sea salt

Method

Have ready a greased metal spatula or large metal spoon, as well as a greased sheet of parchment paper fitted in a standard cookie sheet.

In a large bowl that does not have non-stick coating, combine sugar, water, and vanilla extract. Over high heat, leave undisturbed until sugar has dissolved. Stir with a wooden spoon. Maintain high heat. When mixture comes to a rolling boil, it will foam up. (The mixture will be dangerously hot at this point; to avoid burns, maintain respectful distance from this point forth.) Stir again. Regulate heat so that syrup does not boil over. Stir occasionally for the next 10 minutes or until the syrup turns a medium brown amber color and is reduced by half. For greater accuracy, use a candy thermometer to ensure the temperature of the syrup reaches 235-240 ° F. (N.B. - Texture of candy will largely be determined by humidity level in your air.)

Quickly stir peanuts into syrup, then pour onto parchment paper in a sweeping motion to cover the most surface. Immediately spread the mixture with the spatula or domed side of spoon to even. Mixture will begin to cool and set very quickly. After 5 minutes, lightly touch surface. It should be very warm and tacky, but not hot. Scatter sea salt over surface. Let fully cool before breaking it easily by hand into shards. Store leftovers in a metal tin lined with wax paper. -

This recipe is for Lisa of Lisa's Kitchen, for her inaugural as new doyenne of MLLA, taking over from my long tenure as creator and administrator. Lisa's round-up for #56 will be online in a few days.

My Legume Love Affair 55 - The Round-Up

2013-02-12T22:47:00.000-05:00

Although I will still maintain a blogging presence on The Well-Seasoned Cook, it is with mixed feelings that I end my reign as creator and administrator of My Legume Love Affair. With all of you, as participants, guest hosts, and guest bloggers, it's been a journey of thousands of culinary delights over quite a few years. And thousands of thanks are in order to everyone for contributing your talents and hospitality.

Although with MLLA 55 I roll out the red carpet of recipes for the last time, the event is continuing in the fine hands of legume-loving blogger and good friend, Lisa of Lisa's Kitchen. You can find the particulars at the end of this presentation, along with her very appetizing riff on poriyal.

Congratulations to Vaishali of Holy Cow! for winning the random drawing for both book and Hurst Bean prizes. I will be in touch with Vaishali to make arrangements.

You've been a wonderful community to engage and share with. I am very happy for the privilege to have met you. Rather than say goodbye, let's say see you. Even so, parting is such sweet and savory sorrow.

Until soon. ~~~

Hillbilly Hummus - Janet - The Taste Space

~~~~~~~~~~

Radga Patties - Sia - Monsoon Spice

~~~~~~~~~~

Minestrone Soup - Shilpa - Divine Foods Living

~~~~~~~~~~

Three-Bean Tomato and Spinach Stew - Siri - Cooking with Siri

~~~~~~~~~~

Venn Pongal - Aparna - My Diverse Kitchen

~~~~~~~~~~

Kale Masoor Curry - Kalyani - Sizzling Tastebuds

~~~~~~~~~~

Black Bean Potato Cakes - Tigerfish - Teczcape

~~~~~~~~~~

Rajma Rasmisa - Raksha - Raksha's Kitchen

~~~~~~~~~~

Chana Osali (Green Pea Stir-Fry) - Raksha - Raksha's Kitchen

~~~~~~~~~~

Fagioli Gratinati (Bean Gratin) - Simona - Briciole

~~~~~~~~~~

Slow-Cooked Nova Scotian Baked European Soldier Beans - Janet - The Taste Space

~~~~~~~~~~

Gravied/Curried Beans and Vegetables - Sra - When My Soup Came Alive

~~~~~~~~~~

Punjabi Lobia Masala - Lubna - Kitchen Flavors

~~~~~~~~~~

Kuzhi Paniyaram - Lata - Flavours and Tastes

~~~~~~~~~~

Bhaja Pithe (Coconut Stuffed Lentil Shells) - Sukanya - Saffronstreaks

~~~~~~~~~~

Stuffed Zucchini with Oat, Millet and Beluga Lentils - Ci - Cindystar

~~~~~~~~~~

Curried Lentils with Lamb - Soma - Spices and Pisces

~~~~~~~~~~

Crispy Pongal Cakes with Sweet Potato - Vaishali - Holy Cow!

~~~~~~~~~~

Chickpea Mixed Vegetable Poriyal - Lisa - Lisa's Kitchen

Lisa's Inaugural MLLA Event

~~~~~~~~~~

Creamy Blood Orange Salad Dressing with Honey and Mint

2013-02-10T16:48:00.000-05:00

Although the drama-queen color of a cut blood orange is unmistakable, the flavor of its juice is as dramatically elusive and inscrutable. A taste of the Moro on the tongue is pleasantly pallid, so it was with great skepticism and reluctance that I ventured into my own version of a vinaigrette.

I was sure wrong. The magenta-maroon juice, made pale with cream, sparkled with surprising distinction, holding its own against the bold vinegar, mustard, and raw alliums.

That the recipe pulled together in a matter of minutes, made it all the more attractive.

Blood simple, I call it.

Blood Orange Salad Dressing with Honey and Mint - My own recipe

Serves 6

Ingredients

Juice of 6 blood oranges, strained of pulp
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 clove garlic, mashed but intact
1 tablespoon chopped shallot
1 teaspoon brown mustard
1 teaspoon honey
3 tablespoons light cream
3 fresh mint leaves
3/4 teaspoon salt
1/4 teaspoon ground black pepper

Method

Whisk all ingredients together in small bowl. Cover and refrigerate for an hour. Discard garlic clove. Pour dressing in blender container and pulse for a few seconds. Taste for any adjustment preference, adding tiny touches of either sweet or savory to suit your palate.

This recipe is for Lynne of Cafe Lynnylu, host of Haalo's ever-popular and enduring Weekend Herb Blogging, now in its 370th week!

Chruścik for Black and White Wednesday #69

2013-02-06T07:19:00.000-05:00

Chruścik (Chruściki) - Polish fried dough squares or twists, also known as Angel Wings.

This is my contribution to Black and White Wednesday, presided over by Cinzia of Cindystar, and hosted this week by Sreevalli of Ammaji Recipes.

New World Order for My Legume Love Affair

2013-02-01T15:53:00.000-05:00

It gives me the greatest pleasure to announce that effective today, February 1, there is an important and promising change to My Legume Love Affair, the event that I created in 2008 without any expectation that it would still be holding its own five years later . With new ventures on my horizon which will dominate and detour my life, it is only in the best interest of my baby that I give her up for adoption to a very good home.

Lisa of Lisa's Kitchen is that home. Many of you already know Lisa as an amazing and prolific vegetarian blogger whose tour de force is legume-luscious recipes. A frequent participant and occasional host, she has become a good friend to me over the years. Her talents and fortitude are essential to the dedication of overseeing a popular and long-running event with many behind-the-scenes tasks that need to be addressed every month. I am sure you will agree with my careful decision and welcome Lisa as Our Lady of Legumes. She, of course, is hosting #56.

In terms of MLLA itself, there are very few changes despite the transition, but I will let Lisa introduce herself here and explain what you can expect going forward. As you will learn, I am not going to estrange myself from the event, but will continue to contribute in meaningful ways every month.

My Legume Love Affair has been a wonderful link of introduction to so very many hundreds of outstanding bloggers who have shared their talents as cooks and bakers, photographers, and scribes. I thank each and every one of you who have graced these archives for your hospitality, creativity, enthusiasm, and good will. In all the years MLLA has run, I have never read nor traded a cross word with anyone. Considering how toxic the Internet can sometimes be, it is a tribute to all of us that we've been good for the digestion. Kudos are also in order to the long list of guest hosts who have volunteered to take on the monthly duties with care, diligence, and conviviality.

Given my schedule, I expect to have the round-up for #55 online next week. It will be a bittersweet occasion. Fifty-five months, and thousands of recipes later, here's hoping that MLLA has yet many global miles to go before she sleeps.

Red and White Rajma Curry

2013-01-17T09:12:00.000-05:00

Rajma, the classic Punjabi kidney bean curry, is like the classic Italian tomato sauce: every household has their own unique spin and secret to what bubbles in their pots. My recipe, an amalgam of hot, sweet, and sour elements, is more complicated than some, but I found it nearly impossible to make decisions about which spices I could do without. The ingredient list is longer than my arm, but it was threatening to stretch down to my ankles. There were very few that failed to make the cut, but I had to draw the line somewhere. I settled for nearly knee deep.

White and Red Rajma Curry

Serves 4

Ingredients

2 tablespoon oil (I used safflower)
2 medium onions, sliced
4 large garlic cloves, grated
2 tablespoons grated fresh ginger root
1 teaspoon cumin seeds
1 teaspoon fennel seeds
6 whole cloves
1 bay leaf
1 teaspoon coriander powder
1 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon green cardamom powder
1/2 teaspoon amchur (sour mango powder)
1/8 teaspoon asafoetida
3 cups fresh tomato pulp with juices
2 Thai green chiles, sliced (seeds retained if you can tolerate the heat)
2 cups cooked red kidney beans
2 cups cooked white kidney beans (cannellini)
2 cups water
1 dice-sized piece jaggery (or 1 teaspoon brown sugar)
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper
1 small handful fresh coriander leaves
4 teaspoons melted ghee (optional)
4 teaspoons grated jaggery (optional)

Method

In a large skillet, warm the oil over low heat for a few seconds until it shimmers. Add onion. Maintaining low heat, stir occasionally, until golden and translucent (about 10 minutes). Stir in garlic and ginger, heating through until fragrant, taking care not to burn the garlic. Add cumin and fennel seed, cloves, and bay leaf. When cumin and fennel seeds start to sizzle, add all dry spice powders, stirring well to coat the mixture. Toss repeatedly until the powders are warm and moistened, ensuring their raw flavors have cooked out. The mixture will resemble burnished shreds of rag. Stir in tomato pulp and chiles, increasing heat to medium. Cook until the oil separates from the solids. Stir in all kidney beans and water. Add jaggery. Increase heat to bring to boil, then reduce heat to simmer. Keep uncovered, stirring occasionally until liquid has reduced by three-quarters. Since the cannellini are very delicate and prone to breakage, you need not mash the mixture to thicken. A rich gravy will naturally develop, clinging to all the beans.

Remove from heat. Add salt and pepper. Taste for adjustments. Scatter coriander leaves over top. Drizzle with melted ghee and sprinkle jaggery. The jaggery will instantly melt into the curry, but will leave a pretty dusting garnish over the greens. Serve immediately with cumin basmati rice. With flavors melded and mellowed, leftovers are a luxury.

This is my extremely tardy contribution to December's MLLA, hosted by Sukanya of Saffron Streaks. Sukanya's delicious round-up can be found here. I am hosting my final turn as this month, before February heralds in a new MLLA administrator. An announcement with full details will be coming soon.

Been There, Done That

Green Mango Dal
Channa Pulao
Coconut Chickpea Curry

Rajma Inspiration from Others

Chef in You
Lisa's Kitchen
Sanjeev Kapoor
Archana's Kitchen
Monsoon Spice

Announcing My Legume Love Affair 55 - Here This Month

2013-01-06T17:11:00.002-05:00

Are you still writing 2012 on your checks and other documents? Good. Then I am not all that late in wishing you a Very Happy New Year. Nor am I terribly tardy in announcing that this month's MLLA #55 is being hosted here at The Well-Seasoned Cook. January's event, however, will be a bittersweet stint. As creator of this bean extravaganza back in 2008, I have been reluctant to let it go, but let it go I must.

2013 is guaranteed to be a roil of new activity off and online for me, necessitating a changing of the guard in terms of MLLA's administration. With two (yes, two!) new businesses to launch, as well as a brand-new blog slated for the spring, TWSC is going to need all the TLC that I can collect.

So MLLA, effective February, will go forward in the talented hands of a dear friend and dedicated vegetarian blogger whom many of us are well acquainted with. I expect the long history to repeat itself with L's own unique touches. Although the curtain is not quite ready to be lifted on her identity, she and I are working hard behind the panel to ensure a smooth transition in the next few weeks. All details, including future guest hosts, will be revealed in time for you to participate in future months without confusion nor dismay.

While the new year is being sorted out, let me reprise the guidelines for January's event:

* Prepare and post a legume-centric recipe between now and January 31, linking to this announcement. Use of the logo is optional.

* Archived recipe posts will be accepted if updated and republished to reflect the current event. Submissions to other events is permitted, but do check to see if they have restrictions.

* All cuisines and courses are welcome, keeping in mind that with the exception of a few legumes such as fenugreek and tamarind, which are often only used in small quantity, this event is about recipes featuring legumes as the key ingredient.

* Any legume is encouraged, from common dried beans to alfalfa sprouts, to derivatives such as tofu and chickpea flour, as long as it is a true legume and not part of the broader French term which defines legumes as all vegetables.

* Send your name, blog name, post URL, photo (400 X 300 pixels, either orientation), and your location to thewellseasonedcookATyahooDOTcom. Your location won't be published, but it's needed to conduct the random prize drawing/s, a tradition that will continue through 2013.

January's prizes are:

1) Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market. This book, a fun and useful reference tool which I've offered before, is funded by me along with worldwide shipping. I have no vested interest in the authors, publishers, nor Amazon.

2) The Hurst Bean Prize - A 6-pack assortment of products sponsored by the N.K. Hurst Company. Due to shipping regulations, this prize is restricted to U.S. residents only. (F.T.C. Disclosure - Although I do not receive financial nor routine product compensation, I have requested and was given a few products from Hurst in 2010 when I was unable to find them in my local markets.)

Drawing Structure: If the winner is a U.S. resident, she/he will receive both prizes. In the event the winner is a non-U.S. resident, a second drawing will be conducted from the pool of U.S. participants in order to award the Hurst prize.

Sukanya of Saffron Streaks will be posting her MLLA 54 round-up from December in next few days. My recipe, late as it is, will be online tomorrow. Come Tuesday, I will clearly have jumped the calendar into 2013.

Warm Wishes Always. ~~~

2012-12-25T09:27:00.000-05:00

Black and White Wednesday #62

2012-12-12T23:34:00.000-05:00

Welcome to the 62nd gallery of Black and White Wednesday, now presided over by lovely Cinzia of Cindystar. Cinzia herself will be hosting #63, a special Christmas edition of the event next week on December 19.

Thanks to all who have joined in with their stylish B/W photographs. I never tire of them.

~~~~~~~~~~

Happy, Happy Birthday, My Son - Patricia - in Via Delle Rose

~~~~~~~~~~

Persimmons at the Farmers' Market - Simona - Briciole

~~~~~~~~~~

Curiosity - Rosa - Rosa's Yummy Yums

~~~~~~~~~~

Because Exams Never End - Alex - Food 4 Thought

~~~~~~~~~~

The King of the Feast - Cinzia - Cindystar

~~~~~~~~~~

Father and Kids - Cinzia - Cindystar

~~~~~~~~~~

Fresh Coconut - Lynne - Cafe Lynnylu

~~~~~~~~~~

Not-So-Fresh Deli - Susan - The Well-Seasoned Cook

Black and White Wednesday - Eating Under Umbrellas

2012-12-05T09:40:00.000-05:00

For Rosa of Rosa's Yummy Yums hosting today's Black and White Wednesday #61 for Cinzia of Cindystar, the recently appointed administrator of this fun and artsy weekly event. ~~~

Pot Pies! - The Monthly Mingle Round-Up

2012-12-02T23:19:00.000-05:00

It gives me great pleasure to present an array of savory and sweet recipes featuring the November Monthly Mingle theme of Pot Pies! Filled with meat, fruit, or vegetables, a simple casserole takes on new depths to stab a fork into when covered in a crust of pastry. For those unfamiliar with the pot pie, wiseGeek has one of the best explanations of the dish's genesis and evolution. The frozen pies, a staple of my very austere childhood, have long held a great nostalgic value for me as one of the ultimate comfort foods, sharing equal billing with macaroni and cheese, and crinkle-cut French fries.

Thanks to all who joined in during these very busy times of holiday preparations, travel, and celebrations. And special thanks to Meeta, creator and torchbearer of the long-running Monthly Mingle event, for allowing me the opportunity to look back fondly on those far-away days when there was something baking and bubbling in the oven in a season of ironclad skies, damp chill, and frost-patterned windowpanes.

Please let me know if there are any omissions or corrections, and I will update as soon as possible.

Simone of Junglefrog Cooking is hosting the December edition of Monthly Mingle.

Köstrizer Beef and Mushroom Pie - Meeta - What's for Lunch, Honey?

~~~~~~~~~~

Pizza Rustica - Hannah - Bright Palate

~~~~~~~~~~

Torta Salata Pentola Pollo (Chicken Pot Pie) - Simona - Briciole

~~~~~~~~~~

Pasta Pot Pie - Cinzia - Cindystar

~~~~~~~~~~

Garbanzo Goulash Pot Pie - Margaret - Kitchen Frau

~~~~~~~~~~

Southwestern Chicken Green Chile Pot Pie - Lynne - Cafe Lynnylu

~~~~~~~~~~

Green Bean and Mushroom Pot Pie with Fried-Onion Crust - Susan - The Well-Seasoned Cook

~~~~~~~~~~

Other Pies

Apple Hand Pies - Tandy - Lavender and Lime

Green Bean Mushroom Casserole Leftover Pot Pie for Monthly Mingle

2012-11-30T21:49:00.000-05:00

Since approximately seventy-five percent of American households enjoy the traditional side dish of green bean and mushroom casserole topped with a toss of those bits of funky canned, frizzled onions, I will refrain from singing to the choir and not present the recipe for it here.

Yet there is another American culinary institution, the pot pie, that is an ideal vehicle to rid yourself of those lingering festive-feast leftovers without resorting to surreptitiously scraping the mass of vegetable-spiked creamy mayhem into the dustbin. Waste not, want not. After all, it's not that it's beyond redemption, but it could do with a makeover. Concealed beneath a leavened layer of pastry embedded with those cult-favorite onions, last week's wickedly rich recipe returns as this week's luxurious, little lunch.

The scratch crust, from one of my favorite cookbooks, is a dream of ease and pliability. You cannot miss for the making of it, although given the largesse of the recipe, you will find yourself with yet more leftovers. So roll, cut, and bake yourself some tender home-style biscuits with the dough, splitting the difference with a patch of melted butter.

Green Bean Mushroom Casserole Leftover Pot Pie - Crust adapted from Betty Groff's Pennyslvania Dutch Cookbook

Ingredients

Serves 2

3 cups green bean mushroom casserole leftovers (or any stew or vegetable dish that has a good gravy or sauce that would be improved by reheating)
2 1/2 cups self-rising flour

3 tablespoons dried parsley
1/3 teaspoon ground black pepper
4 tablespoons cold butter, cut into pieces
4 tablespoons vegetable shortening, room temperature
1 cup skim milk
1/2 cup flour for rolling dough
1 tablespoon milk
1/2 cup canned fried onions

Method

Preheat oven to 350 °F. In a large saucepan, gently reheat the leftovers. Turn off heat; reserve.

In a large bowl, mix all dry ingredients together. Working quickly with your hands, rub and toss fats into the dry ingredients until the mixture resembles evenly coarse meal. Make sure you work out any obvious lumps. With a large spoon or rubber spatula, beat in milk 1/4 cup at a time, making sure that you mix well after the last addition to ensure that dry ingredients are all incorporated. Let rest for 5 minutes. With floured hands, gather dough into a soft ball; it will gather easily and hold its shape well. Place dough on well-floured surface and roll it to 3/4-inch thick. Invert 3-4 cup oven-proof baking dish over rolled down, pressing down and turning to cut a perfect circle or square. Wipe dough off edges of dish. Fill dish with reheated leftovers. Carefully lift cut dough and place on filling.

Cut dough in several places with knife tip for steam escape. Brush tablespoon of milk on dough surface. Lightly press fried onions on dough. Place baking dish on cookie sheet and position on center rack of oven. Tent a small piece of foil over top to prevent onions from browning before the crust. Bake 20 minutes. Remove foil tent. Bake an additional 20 minutes or until crust itself is brown. Serve immediately. --

This recipe is for Meeta's Monthly Mingle featuring Pot Pies which I have had the pleasure of hosting. Thanks to all who made the time to participate. November is a busy holiday month for many.

And many thanks to Meeta for allowing me to host her perennially popular event. I will have the round-up online this weekend.

See you very soon!

Deep-Fried Lupini Beans with Rosemary

2012-11-30T13:36:00.000-05:00

Although this recipe works with nearly any seed legume, the uniquely briny bite of lupini beans holds its own against a sprinkling of equally potent dried rosemary.

So easy to prepare for as a snack, you can make it easier and safer still to purchase a jar of already processed-for-consumption beans. I mention safety not for the obvious precautions of working with hot fat, but for the equally diligent process of soaking the fresh or dried beans in salted water over a period of days to remove their natural alkaloid content, an element that makes for bitter, as well as toxic tasting. If you choose to prepare your own, it is critical that you are patient and painstakingly particular in the methodical soaking; there are no shortcuts.

You can, however, opt to forgo removing the dense outer skins of the beans, each punctuated with one tiny whole from which the entire seed can be popped. The quick trick is to hold each bean in a damp paper towel and squeeze it between thumb and middle fingers, snapping it out into a well-positioned bowl. While this may seem as time consuming as soaking, it can actually be a pleasant, fidgety ritual of therapeutic value.

To skin or not to skin is at your own discretion. To resist another crunchy handful is that much harder a choice to make.

Deep-Fried Lupini Beans with Rosemary

Makes 1 1/2 cups.

Ingredients

1 8-ounce jar prepared lupini beans in brine
1 1/2 cups high smoke-point cooking oil (I used canola.)
2 teaspoons dried rosemary

Method

Drain and rinse beans under cold water in a colander. If you are leaving the skins on, tip beans into a tea towel to absorb excess moisture before opening the towel to allow beans to air dry. Any moisture introduced to hot oil will cause spattering that can result in painful burns and more difficulty in regulating the oil temperature.

If you are removing the skins, follow the technique above, changing the paper towel when it becomes too wet. Proceed to dry beans as just described.

In a small saucepan, heat oil to 300°F. If you do not have a cooking thermometer, you can also judge a near-correct temperature by dropping a bean into the oil, watching for it to vigorously sizzle, covered in tiny bubbles. Making sure beans are fully dry, carefully add half of them to the oil. The oil temperature will reduce slightly. Increase heat until beans are sizzling, occasionally gently stirring and lifting them with a skimmer to check their color. They will slowly turn to a dark gold, and their texture will become coarse and shrunken. At this stage, watch the color frequently to prevent them becoming overly brown. Carefully lift one from oil, blot and cool slightly, then test bite for just the right crunch. Too little frying will yield a flexible center and requires a bit more time in the oil. When you are satisfied with the mouth feel, scoop out all beans onto a paper towel, immediately adding the second batch to the oil. Repeat the procedure, remembering to turn off heat and remove saucepan to cool burner. Gather up beans in the paper towel and press to blot excess oil. Transfer beans to a bowl and sprinkle with rosemary. There is no need for additional salt. Serve hot or at room temperature. --

This recipe is for Simona of Briciole, hosting MLLA 53, which closes today at noon California time.

Thanks to Simona for hosting, as well as all who have joined in this month. After all these years, it is still a treat to scroll through what are now thousands of legume recipes from creative cooks all over the globe.

Vegan Refried Bean Soup

2012-11-29T08:10:00.000-05:00

If you are still feeling full and feeble after last week's hours of holiday cooking and eating, a bowl of beans that tastes creamy and rich with nary a drop of dairy, is just the healthy remedy heading into Round 2 of the celebratory feeding frenzy, also known as December.

Although pinto beans, with their soft, easy-to-mash texture, are a common choice for this Mexican dish, don't be shy about using black, pink, or white varieties. In lieu of refrying the beans in a generous amount of fat after cooking them down, I added more water to soup them up. Epazote, culantro, and pasilla chile peppers can be found in Latin markets. In their absence, substitutions of oregano/thyme mixture, cilantro, and a teaspoon of smoky chile powder reasonably replicate the flavors. Doubling the recipe will do no harm, especially if you consider the likely possibility that you will make a meal of it all to yourself.

Vegan Refried Bean Soup - My own recipe

Serves 2.

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 large garlic clove, minced
1 teaspoon dried epazote
1 large dried pasilla chile pepper
2 loose tablespoons chopped fresh culantro
1 cup vegetable stock, salted (or 1 cup water with 1 vegetable bouillon cube added)
2 cups cooked pinto beans, drained
2 cups water
1/8 teaspoon ground black pepper
Additional salt to taste (optional)

Optional flavors, textures, and garnishes (add any or all):

1 teaspoon chopped raw onion
1/2 teaspoon minced Serrano chile pepper (or other hot green variety)
1/2 teaspoon cumin seeds
1/2 teaspoon pasilla chile pepper seeds (removed from the chile used in preparation)

Method

In a large skillet, over low heat, warm the olive oil for a few seconds. Stir in onion, garlic, and epazote. Maintain low heat, cook until onions are translucent, stirring occasionally. Add chile, culantro, stock, and pinto beans. Increase heat to medium and bring to boil. Stir, then reduce heat to simmer until three-quarters of liquid has evaporated. Mash the beans into a thick and lumpy paste. None of the beans will be whole. Add water, returning to boil before removing from heat. Divide into two serving bowl. Add optional garnishes, allowing the diner to stir them in before eating. --

This recipe is for Sra of When My Soup Came Alive who hosted MLLA 52 in October. You can find Sra's round-up of delicious legume-centric fare here. Many thanks to Sra and all who participated.

Simona of Briciole is hosting the current MLLA 53 for November, an abbreviated version of the event. There is still time to join in; the deadline is tomorrow, November 30 at noon California time. Simona will be happy to welcome your recipes.

Plaid-Clad Butternut Squash - Black and White Wednesday # 57

2012-11-06T15:52:00.001-05:00

Look at that bone structure! I wanted to compliment this tattersall charmer on his freckly apple cheeks, but he was already too much of a flirt. ; )

For Anu of Tomato Blues, hosting Black and White Wednesday # 57, the weekly culinary photography gallery now presided over by the very gracious and talented Cinzia of Cindystar.

Since Cinzia has recently taken over officiating BWW, she has lent her own special style to the event by inaugurating some holiday-themed editions. She has also been enthusiastic in ensuring that future hosts are booked well in advance. Since there is a new gallery every week, there is always a spot open, so do consult this page for full event and hosting details.

November Monthly Mingle Announcement - Pot Pies!

2012-11-04T23:10:00.000-05:00

It delights me to announcement that Meeta K. Wolff's Monthly Mingle is being hosting here for the month of November.

With the last of the leaves dropping from trees to reveal gray, somber skies, and temperatures dropping to the edge of freezing more frequently as autumn progresses, wouldn't it be cozy to have something comforting, rich, and flavorful baking in your oven? Then it's time to get your rolling pin out to fashion a crust of pastry to seal a deep dish of stew or compote for the makings of a classic pot pie.

Though a pot pie often is also lined with a layer of pastry to hold in and absorb every drop of delicious sauce from the filling, it is not essential that your contribution be completely encased. It's not even necessary that your recipe be made with homemade dough or a traditional short-crust lid; groceries carry prepared, pre-rolled discs, or your top could also be made with easier-to-prepare biscuit dough. What is a must, though, is that your crust fully cover the filling, in addition to being prepared in a pie dish, ramekin/s, or casserole that is at least a few inches deep. This specific depth and pastry top distinguishes the pot pie from a more delicate, shallow tart with an open top.

The choice of filling is entirely at your creative discretion. It can be savory, sweet, or both (in the style of Medieval and some Middle Eastern recipes). Vegetarian, vegan, and non-vegetarian recipes are welcome from any culture. If you have never made one before, it is helpful to ensure that gravies or sauces are fairly thick to avoid excessive spillover while baking and keep the top mantel light rather than leaden.

So, come break crust with me and Meeta through November 30. I will have the round-up online within days of its close.

Here are the brief, easy-to-follow rules which Meeta has set forth. Please direct your posts to thewellseasonedcook AT yahoo DOT com with Monthly Mingle in the subject field. Do also include an attached photo file approximately 400 pixels wide which I can add to highlight your recipe.

Thanks to Meeta for giving me the opportunity to host this very popular, long-running event. And big thanks to you for sharing your talented recipes.

See you soon!

Indian Chickpea and Fenugreek Pancakes with Melted Ghee & Yogurt Chutney Syrup

2012-11-04T21:17:00.000-05:00

An easy recipe for any time of day, these moderately spiced pancakes deviate slightly from Lisa's traditional roti flatbread by way of a few rushed errors, yielding loftier results more akin to American-style flapjacks. The results, while unexpected, were not unwelcome. They did, however, beg to be served as the centerpiece of the meal rather than as a accompaniment to sop up last drops of divine curries.

Spoonfuls of ghee replace pats of butter, and a whisking of yogurt, milk, and chutney play the pour of maple syrup. Would I find this at my local diner or Indian buffet? I doubt it. But the accidental fusion stacked up just right.

Chickpea and Fenugreek Pancakes with Melted Ghee and Yogurt Chutney Syrup - Marginally adapted from Lisa's recipe.

Serves 3

Ingredients

1/2 cup dried fenugreek leaves
1 cup chickpea flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon red chili powder
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ajwain seeds
1 pinch of asafetida
1 cup water
2 tablespoons plain yogurt
Ghee for greasing skillet

3 tablespoons ghee (optional)
1 cup thick, plain yogurt
1/2 cup milk
1/2 cup fruit chutney of your choice (I used mango and lime)
Cilantro leaves (leave stems on if they are tender)

Method

In a small bowl, cover fenugreek leaves in warm water to soak for 15 minutes or until leaves are soft and expanded. Drain off water. Reserve leaves.

In a large bowl, mix all dry ingredients together with a whisk. Add water, yogurt, and reserved fenugreek leaves, whisking more vigorously to produce a smooth, fairly loose batter. Cover bowl with foil, plastic wrap, or a plate, and let stand for 30 minutes. Batter will be thicker and aerated from the baking powder.

Warm a few drops of ghee onto a skillet over medium-low heat. Using a pastry brush, spread the ghee to cover the cooking surface to prevent sticking. Let skillet temperature rise for 1/2 a minute before pouring batter by 1/4 cup measures in. Do not overcrowd, but cook in batches, spreading the batter out in a circular motion with the back of a spoon to ensure even thickness. Cook for 2 minutes, or until top batter is bubbly and edges are dry. Turn and cook raw sides for another 2 minutes. Repeat the process with remaining batter, ensuring that you grease the skillet each time with more drops of ghee. Reserve pancakes on plate tented by foil to keep them warm as you continue.

In a small bowl, whisk yogurt, milk, and chutney together. Serve pancakes while still warm with ghee and yogurt chutney syrup. Garnish with cilantro. --

This recipe is for Jaya of Desi Soccer Mom who hosted My Legume Love Affair #51. You can find her round-up here.

Sra of When My Soup Came Alive is hosting MLLA #52 with an extended deadline of November 11.

Thank you to both Jaya and Sra for hosting, as well as all participants who join every month.

The November host will be announced shortly.

Black and White Wednesday Week # 54

2012-10-16T10:47:00.000-04:00

Sweet Shop Seating

This is old-time America, fifty miles west of New York City. We call it God's Country. New Jersey is also officially known as The Garden State, too, for good reason, although most folks only see it when passing through the ugly industrial sprawl from Newark Airport to other destinations. There is so much more to New Jersey, my home state, than a corridor of transit on the miserable New Jersey Turnpike.

Most would be surprised to know that New Jersey glories to the most affluent and secluded old wealth of the nation. It's not Silicon Valley, which is new wealth, and not nearly as prestigious. This is Millicent Fenwick territory. There are more than a few first-tier prep schools here. And though I am not personally fond of riding with the hounds, I spent two years living among the hack set with the U.S. Equestrian Headquarters only a half mile away.

Once off the interstate, I've long known there were treasures to frame and record. I've been in these parts since a teenager, but only now, as a photographer, do I embrace the by-gone days that are slowly fading from view. A culture lost is a culture to mourn.

This is my contribution to Black and White Wednesday, hosted this week by the very talented Lynne of Cafe Lynnylu, and presided over by Cinzia of Cindystar.

Black and White Wednesday Week # 53

2012-10-09T16:10:00.000-04:00

Café au Lait

For Cinzia of Cindystar, I drink to her good health as new administrator of Black and White Wednesday - A Weekly Culinary Gallery. This photograph is my contribution to her inaugural gallery, scheduled for publication tomorrow, Wednesday, October 10.

Since I have passed the reins to her talented and capable hands, Cinzia has already scheduled much of the guest host roster for several coming weeks. Despite no longer presiding over the weekly festivities, I will be joining each week as a participant, as well as popping in for occasional hosting duties. Though it was time for me to move on from the event that I created, black and white photography will never lose it luster for me. If you feel the same way, I'm sure Cinzia will welcome your images with the same enthusiastic and admiring spirit which I have over the last year.

Thanks again for sharing your generous talents with me. Let's look forward to another year of Black and White Wednesday, now also concurrently presented by Cinzia in Italian. I thank her for accepting the leadership role and adding her own special touches to its continued success.