Tora's real food

Reflections on winter and a bowl of beef stew with Guinness and bacon

2013-02-01T08:36:00.001-08:00

Who, if I cried out, would hear me among the angels'

hierarchies? and even if one of them pressed me

suddenly against his heart: I would be consumed

in that overwhelming existence. For beauty is nothing

but the beginning of terror, which we still are just able to endure,

and we are so awed because it serenely disdains

to annihilate us. Every angel is terrifying.

- Rainer Maria Rilke, The Duino Elegies (1)

Snow came down last night, leaving pretty patterns on the brick patio in the back yard. A cold, raking wind also scoured the world, now alternately lit too brightly to bear or cast in gray gloom, under scudding clouds. A winter day to burrow into the soul and reflect.

Rilke's poem calls beauty the beginning of terror that we are just able to bear; this terrible beauty is like winter. Winter is the country of sorrow and cold, silent magic. Winter flays us bare as it does the trees. Cold winds scour the soul, exposing rock, snapped branches, the bones of our architecture.

A deep, cold, and savage beauty exists only in winter, but we must have courage to stop and look at it, to let the blinding light fill up the cavities of our eyes and brains, to take in the bleak landscape, stripped to its wild, naked, indifferent truth. We can only bear to look at it for a short time, to allow the terror of beauty to howl over us like a wild windstorm, until it's time to come inside, into the warmth of home and family, and have a bowl of stew.

Beef stew with Guinness and bacon

This stew is perfect for a cold winter day. I've slightly adapted the recipe from The Good Housekeeping Illustrated Cookbook's (2) recipe for carbonnades a la flamande. It is rich and hearty and exactly what you want when you are cold and hungry. I served it with some kale-mashed potatoes, but you can serve it over rice, or with noodles, as long as it's something that can soak up the incrediblly rich and delicious gravy. I definitely recommend using grass-fed beef. To find sources, check out Eat Wild, a fantastic source for information about grass-fed meats all over the country.

Ingredients

4 slices bacon, sliced thinly
3 large onions, sliced thinly
3 pounds stew beef, preferably grass fed, cut into 2-inch cubes
2 Tbsps flour
olive oil as needed
16 oz. Guinness beer (most of one large bottle, either drink the rest or save it for another day)
1/2 cup water
1 teaspoon beef bouillon
1 bay leaf
2 tsps sugar
3/4 tsps salt
1 tsp dried thyme leaves
1/2 tsp ground pepper
2 Tbsps red wine vinegar

Instructions

Pre-heat your oven to 350 degrees (Fahrenheit). In a large frying pan, cook the bacon until it's crispy. Remove the bacon from the pan and put it in a Dutch oven.

Add the thinly sliced onions to the pan and let them cook until they are softened and a bit browned. Add the onions to the Dutch oven. Add some olive oil to the pan and brown the beef cubes in batches. (Be sure to give the beef plenty of room to brown all the way around. Add more olive oil to the pan as needed.) Add the browned beef cubes to the onions and bacon in the Dutch oven.

Add two tablespoons olive oil and two tablespoons flour to the pan. Let the mix cook until a bit brown. Slowly add beer, water, bouillon, bay leaf, sugar, salt, thyme, and pepper to the pan. Let the mixture cook until it thickens slightly. Add it to the meat and onions in the Dutch oven. Stir it all together, cover, and let it cook for 1.5-2 hours, stirring occasionally. After removing it from the oven, stir in two tablespoons red wine vinegar. Taste for seasoning and serve.

(1) Rilke, Rainer Maria. (1989). "The First Elegy." The Selected Poetry of Rainer Maria Rilke. Edited and translated by Stephen Mitchell. New York: Vintage International.

(2) Carter, John Mack, Minda W. Mulvey, and Mary E. Powers, eds. (1989). The Good Housekeeping Illustrated Cookbook, revised edition. New York: Hearst Books.

Chicken liver paté: #SundaySupper is home for the holidays

2012-12-23T01:00:00.000-08:00

Every family has its own holiday traditions. For example, my husband and I have had a fake banana on our Christmas tree since we first started living together more than 20 years ago. It's a little cracked now, but it still goes up on the tree every year. Another tradition we have is to buy one new ornament per family member per year. As time has passed, we have collected lots of fun things, which we love to unpack every year and exclaim, "Oh yeah, I remember that one! And this is one of my favorites. And so is this!" The tree gets more and more crowded every year, and that's just how I like it.

Of course, many of those traditions revolve around special foods. As a child, one of the holiday foods I looked forward more to anything else was my mother's chicken liver paté. It is still one of the best things I have ever tasted, even though it's hideous to look at. The first time I saw my mother making the stuff, I said it looked yucky. She told me, "Sometimes the best-tasting food is the ugliest. Try it before you make any judgments." So, with great trepidation, I did. And loved it.

Unfortunately, this post is not about her recipe, which is a secret process and recipe she invented and guards as though it could topple regimes. I have made attempts to duplicate it, trying several recipes that require baking in the oven in a pan of water (which is how my mother's recipe is made), but, although good, they just aren't worth the effort. In the last few years, I have turned instead to this much simpler recipe, which was adapted from a recipe in Allt om Mat, a Swedish food magazine. It's delicious, easily doubled (or even tripled), and easy to freeze. I always make a huge batch of the stuff and freeze about half. It never lasts long enough. It's especially good served with some sweet gherkins, but simply slathered on bread or crackers works just fine. Some of the butter may separate out during cooling, but you can mix it right back in to the paté. (Note that you will need a food processor or blender to make this.)

Ingredients

1 lb frozen chicken livers, partially defrosted
5 slices smoked bacon, diced
1 stick butter (4 oz)
1 onion, diced
1 tsp salt
1/2 Tbsp dried parsley
1/2 Tbsp dried thyme
1-2 Tbsp brandy (optional)

Directions

Melt the butter in a deep pan or a large pot over medium-low heat.
Add the diced bacon and onions and let the onions soften in the butter for about 10 minutes. (Keep the heat low to medium. You don't want the onions or the bacon to brown.)
Roughly cut the partially defrosted chicken livers into pieces that are about an inch in size. Add the livers to the onions, butter, and bacon in the pan. Add salt, herbs, and brandy (if using).
Bring the mixture to a slow simmer and then let it simmer for 30 minutes. Stir occasionally.
Let the mixture cool for about 10 minutes. Then blend it until very smooth in a food processor or blender. (Let the machine run for a good, long time so that the mix is evenly smooth.)
Taste the paté for seasoning. Add salt if needed while the mix is still hot and liquid.
Pour the mixture into containers to chill. It will set up on cooling. Spread the paté on bread or crackers and enjoy.

This week, #SundaySupper is sharing all kinds of special family treats for the holidays. Check out all the goodies and don't forget to participate in the chat on Twitter by following the hashtag #SundaySupper at 7 p.m. Eastern time on Sunday, 12/23/12. Also feel free to share your favorite holiday recipe on the #SundaySupper Pinterest board.

Breakfast

Eggs Benedict by Cindy’s Recipes and Writings
Holiday Cream Cheese Tea Ring by That Skinny Chick Can Bake
Orange Refrigerator Rolls by The Wimpy Vegetarian
Cinnamon Streusel Coffee Cake by Small Wallet Big Appetite

Appetizers & Snacks

Chicken Liver Paté by Tora’s Real Food
Bindaetteok {Mung Bean Pancakes} by Kimchi Mom
Crab and Asparagus Soup by The Urban Mrs.

Sides

Potato Salad {Schwaebischer Kartoffelsalat} by Galactopdx
Italian Orange Salad by Shockingly Delicious
Sweet Potato Casserole by Magnolia Days
Carrots au gratin by Juanitas Cocina

Main Dishes

Char Siu Bao – Chinese Roast Pork Buns by The Girl In The Little Red Kitchen
Savory Crepe Cake by Vintage Kitchen
West Indian Curried Goat by The ROXX Box
Pot Cheese and Potato Cheese Pierogies by Cupcakes and Kale Chips
Seafood Gumbo and Grilled Oysters: A Louisiana Christmas Tradition by the Catholic Foodie
Mom’s Paella by What Smells So Good?
Portuguese-Inspired Chorizo Crown Pork Roast by Family Foodie
Dorie’s Chicken in a Pot by Gotta Get Baked
New Year’s Eve Buckwheat Noodles with Mochi by The Ninja Baker
Mile High Lasagna by Cravings of a Lunatic
Crab Cakes for Christmas Eve by Daddy Knows Less

Desserts

Pizzelles {Italian Wafer Cookies} by Chocolate Moosey
Fudge by Dinner Dishes and Desserts
Crescent Cookies by Cookistry
Christmas Stollen by Hezzi D’s Books and Cooks
Pfeffernussen by The Foodie Army Wife
Creme De Menthe Cake by I Run for Wine
Panettone Bread Pudding by the Country Girl in the Village
Spiced Gingerbread Gooey Butter Cake | A twist on a St. Louis Favorite by Daily Dish Recipes
Chocolate Gingerbread Cake with Eggnog Cream Cheese Frosting by Crispy Bits and Burnt Ends
Jamaican Christmas Pudding by Lovely Pantry
White Chocolate Cranberry Santa Cookies by Mooshu Jenne
Christmas Tree Cookies by Damn Delicious
Old Fashioned Lady Fingers {Creamhorns} by The Meltaways
Rose Milk Almond Falooda {Indian Dessert Drink} by Sue’s Nutrition Buzz

Drinks

Wine Pairings by ENOFYLZ Wine Blog
Cinnamon Infused Hot Chocolate with Southern Comfort Whipped Cream by Mama Mommy Mom

The posts are more than recipes. They are also wonderful stories of holidays and traditions. Please take the time to visit and read each heartwarming one.

Pork and beans with Alton Brown's pickled pork for #SundaySupper

2012-12-02T01:00:00.000-08:00

I hadn't intended to participate in this week's Sunday Supper, which is all about favorite chef-inspired dishes. I was busy, overwhelmed, and trying to keep up with the regular day to day. I just couldn't think of a chef's recipe that I would want to do. The research seemed daunting. And then I got the reminder email about posting #SundaySupper recipe titles to the group. And I smacked myself on the forehead. Just that morning, I had started pickling some pork, using Alton Brown's recipe. Uh, oh yeah, duh. Silly me. Serendipity strikes again.

I haven't cooked that many celebrity chef recipes even though you could call me a cooking show addict. I especially enjoy the shows where they pit chefs head to head: Top Chef, Iron Chef, Next Iron Chef, Chopped, The Next Food Network Star. Love 'em. My husband and I try to come up with ideas for the mystery basket. Ideas that we have never tried, unfortunately.

One food show that was particularly important to us was Alton Brown's Good Eats. It taught us so much about the precise methods of cooking just about anything you could think of and make it good. The show also covered food history, culture, and science. For geeks like us, it was irresistible. And it was funny. AB was such a goof on that show, so much so that we were surprised to learn about his extraordinary skill and professionalism as a producer (which we discovered on The Next Food Network Star). (And I also enjoy his natty Southern gentleman style.)

However, more important than the specific lessons in cooking various items of food or the history and science was the insight that to cook really well requires precision, knowledge of the ingredients, knowledge of the techniques. This may seem obvious, but it isn't. In some ways it was a revelation: To get superior results, you have to understand how different kinds of pans heat food differently, that some foods need to be cooked at low temperatures for a long time and some need high heat for just a few seconds, and so much more. Understanding the differences and learning to apply patience or be careful about timing really does make a difference. It was exciting because there was room for growth. It's still exciting because the only way to go is toward continual improvement if you are willing to learn.

Another key to learning as a cook is to take risks and experiment, to try things that don't sound good or to try new methods. This dish is a perfect example. The first time I heard of pickled pork, I had doubts. It didn't sound good to me at all. Sounded kind of scary actually, like those giant jars of pickled eggs you see sometimes. Thankfully, my husband went ahead and tried it about a year ago (I am in no way to be commended for my kitchen courage in this story, but the mad scientist definitely is); cooked long and slow with some beans, tomatoes, onions, and herbs, the pork transformed into a rich, filling dish perfect to take the edge of a cold night's chill. You won't believe the rich smell that rises when you remove the lid from your Dutch oven.

This dish is not difficult or labor-intensive to make but it takes a lot of time. The initial pickling of the pork takes three days, then the dish itself needs to simmer 2 to 2 1/2 hours. But it's worth it. You will divide the pickled pork in half and freeze the unused half for another day. The pork and beans, served over white rice, last a few days (unless of course, you go back for seconds and thirds, as we did last night).

For the pickled pork recipe, head over to the Food Network's website for Alton Brown's recipe. I followed this nearly exactly (skipped the celery seed; didn't have it, didn't want it). For the rest of the recipe, read on:

Ingredients

1/2 batch of Alton Brown's pickled pork, drained (drain and freeze the other half for another use)
2 1/2 - 3 cups cooked beans (1/2 lb dried beans, cooked); I used cranberry beans, you can use pintos, white navy beans, cannelini beans.
1 28 oz. can diced tomatoes, briefly chopped in a food processor
1 large onion, chopped
2 Tbsps olive oil
1/4 cup maple syrup
1 1/2 Tbsp salt (or more to taste, but add near the end of the cook time to avoid oversalting)
1/4 tsp black peppercorns
1 Tbsp dried thyme
1 Tbsp whole-grain mustard

Directions

If you use dried beans, Pick-A-Pepper just turned me on to a great, no-soak method of cooking beans that cuts cooking time to 2 hours (at most) and leaves you with soft, creamy beans. I went ahead and cooked a whole pound at once and froze the second half in leftover cooking liquid.
Preheat the oven to 300 degrees Fahrenheit.
Heat the olive oil over medium-high heat in a Dutch oven until it shimmers. Add the chopped onions, cook until they are soft and just starting to brown a bit.
Add the rest of the ingredients. Stir them together gently until evenly distributed. Cover the Dutch oven and place it in the oven.
Leave it in the oven for 2 hours. Taste to test the seasoning (careful, it will be very hot). Add salt to taste. Remove from the oven.
Let it cool while you cook some white rice to serve it over. Then eat it and love it. And try to avoid going back for seconds. I dare you.

Please check out all the other great chef-inspired dishes on offer from #SundaySupper. Lots of tasty dishes and inspiration are on offer:

Starters or Snacks:

Martin at ENOFYLZ Wine Blog - Oyster and Brie Soup and Wine Pairings for Celebrity Chef #SundaySupper
Linda at The Urban Mrs. - Inspired by Bobby Flay, Lobster Chowder with Roasted Corn Salsa
Erin from Dinners, Dishes and Desserts - Rachael Ray’s Cinnamon Popcorn
Cindy over at Cindy’s Recipes and Writings - Jamie Oliver’s Bread and Tomato Soup
Jeff at The Catholic Foodie - Drop Biscuits – Breakfast with Chef John Besh
Renee over at Kudos Kitchen By Renee - Giada De Laurentiis’s Garlic Toasts with Red Pepper Aioli

The Main Dish:

Sheila at Cooking Underwriter – Paula Deen’s Chicken in a Crock Pot w/ Sauerkraut and Apples
Laura over at Small Wallet Big Appetite – Martin Yan’s Beef Chow Fun
Sarah over at Crispy Bits & Burnt Ends - Michael Symon’s Lola burger with crab tater tots
Susan at The Girl in the Little Red Kitchen - Ina Garten’s Baked Shrimp Scampi
Tammi at Momma’s Meals – Ree Drummond’s Sloppy Joes
Lane over at Supper for a Steal - Bobby Flay’s Rosemary Bricked Chicken
Tara from Noshing with the Nolands - Michael Symon’s Pork and Apple Scallopini
Shannon at Country Girl in the Village – Simple Red Sauce over Rigatoni. Inspired by Debi Mazar and Gabriele Corcos
Kris over at In the Kitchen with Audrey and Maurene - Rachael Ray’s Muffin Tin Meatloaf
Nicole from The Daily Dish Recipes - Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches
Becca from It’s Yummilicious - Ina Garten’s Grown-Up Bacon Mac & Cheese
Alice at Hip Foodie Mom - Sunday Pot Roast with Risotto Cakes from Kelsey Nixon
Jen over at Juanita’s Cocina - The Neely’s White Turkey Chili
Brianne from Cupcakes & Kale Chips - Crockpot Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis
Isabel at Family Foodie - Polenta with Garlicky Shrimp inspired by Chef Todd English
Wendy from The Weekend Gourmet - Shrimp Penne in Pesto Cream Sauce from Emeril Lagasse
Bobbi over at Bobbi’s Kozy Kitchen - Cheesy Poblano Chicken
Patti at Comfy Cuisine - Tyler Florence’s Chicken Francese
Roxanne over at The Roxx Box - Jambalaya Pasta with Penne, Chicken, Shrimp, and Andouille
Sue from Sue’s Nutrition Buzz – Rachael Ray’s Spicy Corn Chowdah Mac ‘n’ Cheese
Jamie at Mama Mommy Mom - Penne with Asparagus, Smoked Gouda, and Prosciutto. Adapted from Giada De Laurentiis
Tora over at Tora’s Real Food – Pork and beans with Alton Brown’s pickled pork
Elisabeth over at The Hand That Rocks The Ladle - Emeril’s New Orleans Style Red Beans & Rice

Amazing Sides:

Megan from I Run For Wine - Curtis Stone’s Acorn Squash Roasted with Thyme
Sandi over at Midlife Road Trip - Gabriele Corcos’s Gnocchi di Patate
Shelby at Diabetic Foodie - Orange Pecan Black Rice, adapted from Ina Garten
Katie from She likes Ruffles, He likes Truffles - Chef Fabio Viviani’s Spinach and Artichoke Risotto

Sweet Endings:

Renee over at Magnolia Days – Brownie Tart
Conni at The Foodie Army Wife - Inspired by Ree Drummond – Scrumptious Apple Coffee Cake
Paula over at Vintage Kitchen Notes - Bill Granger´s Cherry Tart
Pam from The Meltaways – Savannah Sheet Cake
Katy over at Happy Baking Days - Mary Berry’s Treacle Tart
Jaime over at Mom’s Test Kitchen - Southern Tea Cakes
Amy over at Kimchi MOM - Crack Pie, I Can’t Quit You
Lyn from The Lovely Pantry - Sweet Potato Chocolate Chip Squares
Melanie at From Fast Food to Fresh Food – Sand Tarts

Wine Pairings:

Martin at ENOFYLZ Wine Blog

Please join the Sunday Supper group via Twitter for #SundaySupper throughout the day on December 2, 2012. In the evening, Sunday Supper members will meet at 7 PM EST for the weekly #SundaySupper live chat. All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat. Also check out and pin to the #SundaySupper Pinterest board, which has more than 1,600 pins with all kinds of tasty dishes.

Pancake mix with apple cider syrup and candied walnuts: A gift from the kitchen for #SundaySupper

2012-11-11T01:00:00.000-08:00

A friend mentioned that Thanksgiving is less than two weeks away (at least here in the United States). I was shocked. And perturbed. Really perturbed. Not panicked. No, not yet, but I won't deny that I am a little annoyed that the holidays crept up on me like that. Again. Every year, I think, "Next year will be different. I will be organized, on top of things, efficient, effective, and stress-free." Ha! Yeah right.

Oh well. Time to start thinking and planning and making it all happen. But I've grown sick and heartweary of stuff. I've hit the mall a few times recently and found myself overwhelmed (and a little depressed) by the choices, the glitter, the tack, the endless push for a more wonderful holiday than anyone else or ever before. Every year, I find myself in a spiral of anxiety in which I seek the perfect holidays, beautifully and completely decorated, with an abundance of perfect gifts. And every year, I wind myself up more and more and spend more, far more, than we should, ending up with a lot of stuff and a lot of regret. I am ready to get off that ride. It's making me a little sick.

One way to make the holidays more meaningful is to make gifts. Homemade gifts may not be as pristine and glittering and cool as storebought gifts, they may be a bit clunky and lumpy, but they feel good to make. Of all the gifts we can make and give, gifts from the kitchen are often most appreciated. The receiver can enjoy them immediately, and they leave little to no clutter. (Speaking of clutter, here's a lovely poem on that topic from Saideh Pakravan, a member of my freelance networking group.)

One of my favorite gifts to give is a special breakfast, in this case homemade pancake mix with apple cider syrup and candied walnuts. None of the components is hard to make (although the apple cider syrup does take a lot of time); the most difficult task will be figuring out a nice way to present them. Here are the ingredients you will need, the instructions, and the instructions you will write down so the recipient can make the pancakes.

Ingredients

FOR THE PANCAKE MIX*

2 cups white whole wheat flour (you can substitute with all-purpose flour if you like)
1 cup oat flour
1 cup corn meal
2 Tbsps granulated sugar
2 tsps baking powder
1 tsp coarse salt

FOR THE APPLE CIDER SYRUP

1 gallon fresh apple cider (preferably from the farmers market; I am a big fan of Beechwood Orchards' cider because they use a blend of apples, which means the cider isn't too sweet)

FOR THE CANDIED WALNUTS

2 cups walnuts, coarsely chopped
1/2 cup maple syrup
1/4 tsp salt
1/4 tsp ground cinnamon

Instructions

FOR THE PANCAKE MIX

Part 1: Combine the ingredients in a lidded box. Close the lid and shake the box vigorously. (By the way, you can double, triple, or quadruple this recipe and keep it stashed in your freezer for your own pancake breakfasts.)

Part 2: Write these preparation instructions down for the recipient of your gift:

For 3-4 servings, combine 1 cup pancake mix with 1 1/2 cups milk and 1 egg.
Pour about 1/4 cup of batter on a hot, buttered griddle and cook each side until golden brown.
Serve with apple cider syrup and candied walnuts.

FOR THE APPLE CIDER SYRUP**

Pour 2 and 1/2 cups apple cider into a large stockpot. Measure the depth of the liquid with a spoon or something similar.
Add the rest of the apple cider to the pot. Bring it to a boil and then reduce the temperature to a slow simmer. Let it simmer and reduce for 5-7 hours.
In the last hour, start checking on it more frequently, because it's quicker to overreduce when it gets closer to the end. When you've reached the depth you measured, the syrup is done. Let it cool and pour it into jars. It will keep indefinitely in the refrigerator.

FOR THE CANDIED WALNUTS

Line a baking sheet with parchment paper or a silpat (I could use some of those for Christmas, hint, hint).
Lightly chop the walnuts, if they aren't chopped already.
Combine the maple syrup, salt, and cinnamon in a thick-bottomed pot and bring to a boil. Stir frequently so that the syrup doesn't burn. Let it thicken a bit (about 5-10 minutes).
Add the chopped walnuts to the syrup mixture. Stir until the nuts are completely coated and heated through.
Spread the nuts out on the baking sheet and break them apart if needed. Let them cool. Don't worry if they don't harden completely, or are a little sticky; they will still make a terrific pancake topping. (These would be a great topping for almost any dessert, actually.)

This week's Sunday Supper is all about gifts from the kitchen. Almost 50 gift ideas are on offer from breads to sweets to soups, so please go ahead and check these out for more ideas for homemade holiday gifts. Also, don't forget to join in the Sunday Supper Twitter chat by following the hashtag #SundaySupper at 7 p.m. EST.

Breads and Breakfast

Pumpkin Biscoff Bread – Dinners, Dishes, and Dessert
All-in-One Beer Bread Kit – girlichef
Carrot Cake Cinnamon Rolls with Pineapple Cream Cheese Frosting – La Cocina de Leslie
Banana Coconut Coffee Cake with Macadamia Nut Streusel – The Lovely Pantry
Pancake Mix With Apple Cider Syrup and Candied Walnuts – Tora’s Real Food
Cranberry Hootycreeks – Baker Street

Condiments and Ingredients

Apple Butter – Hezzi D’s Books and Cooks
Cranberry Strawberry Jam – The Meltaways
Herb Vinegars – Cindy’s Recipes and Writings
Harissa – The Wimpy Vegetarian
Homemade Vanilla Extract – Flour on my Face
Homemade Cherry Extract – Cravings of a Lunatic
Nutella Powder – I Run For Wine
Orange BBQ Sauce – Midlife Road Trip
Apricot Pineapple Sauce – Vintage Kitchen Notes
Spiced Cranberry Apricot Almond Chutney – Sue’s Nutrition Buzz
Pumpkin Butter – Family Foodie

Soup and Snacks

A Soup For You – Momma’s Meals
Maple Nut Granola - Girl in the Little Red Kitchen
Spicy Dill Pickles – Sustainable Dad
Sweet and Spicy Curried Nuts – Soni’s Food for Thought
Roasted Spiced Nuts – Mrs Mama Hen
Sweet and Spicy Pecans – Supper For a Steal
Maple Pumpkin Spice Granola Bars – Cupcakes and Kale Chips
Orange Spiced Chickpeas – Home Cooking Memories
Turtle Pretzels – The Messy Baker

Sweets

Rocky Road Candy – Magnolia Days
Dairyfree Vegan Caramels – Galactosemia in PDX
Peanut Butter Cookies in a Jar – Mama’s Blissful Bites
Cookies in a Jar – Damn Delicious
Monster Cookie Mix in a Jar – What Smells So Good?
Chocolate Chip Cookie Biscotti – Meal Planning Magic
Snickerdoodle Snack Mix – Pippi’s in the Kitchen Again
Butter and Jam Thumbprint Cookies – Crispy Bits & Burnt Ends
Peppermint Stick Cookie Truffles - The Weekend Gourmet
Nutella Truffles – Small Wallet Big Appetite
Peanut Cajetas (Peanut Fudge) – Basic and Delicious
Cookie Cutter Fudge – Chocolate Moosey
Pumpkin Roll – Shockingly Delicious
Homemade Chocolates – My Trials in the Kitchen
Hot Chocolate on a Stick – Juanita’s Cocina
Chocolate Toffee “Crack” – Ruffles and Truffles
Holiday Tree Cake – Noshing with the Nolands
Salted Caramel Cookies – Mama Mommy Mom
Fruit and Nut Cookies – In the Kitchen with Audrey

Drinks

Applepie Moonshine - My Catholic Kitchen
Holiday Spiced Mocha - Daily Dish Recipes
Holiday “Spirits” and Some Bottles to Boot - Kudos Kitchen by Renee
Homemade Peppermint Mocha Mix - In the Kitchen with KP
Homemade Kahlua - That Skinny Chick Can Bake
StoliDolskis - The Cookie-A-Day Challenge

Don't forget to share your own recipes for Gifts from the Kitchen on our #SundaySupper Pinterest board.

* The pancake mix recipe is slightly adapted from The Harvest Eating Cookbook by Keith Snow. Do not forget to check out his Harvest Eating website for lots of seasonal eating ideas and recipes.
** For more ideas for what to use apple cider syrup with and a recipe for boiled cider baked beans, check out the Washington Post recipe.

Pink lemon cupcakes: The trouble with color (and a heartbreaking baby story)

2012-10-25T08:18:00.001-07:00

My little boy turned six this week. It's hard to believe so much time has passed since those first terrifying days when he was a helpless floppy thing with a neck too weak to keep his head upright, soft spots in his skull, and an appetite I could barely keep up with. Now he's his own person, becoming more himself and more independent every day, which is great, but sometimes I miss him wanting to be with us. Other times I sigh with relief that I can just sit back and watch him be himself.

No. I must stop here. Pretending that the terror of those first days was solely because he was a helpless baby and I didn't know how to take care of helpless little babies is nowhere near the whole truth. There's more to the story.

The Boo (nicknamed for scaring us so) was born with Persistent Pulmonary Hypertension of the Newborn (PPHN). It means his blood didn't flow the right direction, and he was at imminent risk of death from lack of oxygen from the moment he was born.

We were not prepared for trouble. My pregnancy had been just about perfect. Every test had gone well. So when the doctors and nurses lifted him over to the warming table, and I could hear him struggling and the quiet, concerned, intense murmur, I could tell something wasn't right, but I was too exhausted and torn up to understand. I was just waiting to see my boy. Instead, they whisked him away to the NICU, and I didn't get to see him at all.

I don't remember much else about that day. I was stitched up. They tried to get me in a wheelchair to go and see the Boo in the NICU, but I passed out cold (blood loss or meds? I have no idea). Mike went back and forth between me and the NICU, watching over us both, doing his best to take care of us, understand what was happening, and translate medical speak into English for us laypeople.

I think a day passed like this. I spent time learning how to pump milk, trying to eat well, and receiving lots of visitors, and Mike went back and forth, back and forth, relaying information, keeping us together. He brought me a picture of the Boo's ear; it was all he could see among the tubes and wires, and it was perfect.

A little over 24 hours after the Boo was born, I was finally able to sit upright in the wheelchair and make it to the NICU to see my baby. He was beautiful and heartbreaking. We weren't allowed to touch him or speak loudly around him. Any stimulation at all meant that his blood oxygen level would go down, so we had to keep our distance and pour love onto him through air and glass.

By the second night, Mike had been awake for more than 48 hours. At two in the morning, it seemed as though the Boo was finally beginning to stabilize, so Mike lay down on the couch in my recovery room and fell asleep. Two hours later, I was still semi-awake when the doctors came in quietly to tell us that things were no longer going well. The Boo would have to be transferred to another hospital with more advanced equipment, specifically the ability to provide treatment with inhaled nitric oxide and an ECMO machine (a kind of bypass machine that takes blood out of the body, oxygenates it, and then passes it back into the body). I was wheeled down to the NICU with Mike, and we sat and watched as a team of medical personnel prepared to move our little baby into a plastic box on a gurney (a device they called the "Spaceship") and transfer him to Georgetown Hospital in Washington, DC.

I will never adequately describe the grief of sitting in that wheelchair, in that dark, night-quiet hospital corridor watching skilled, concerned, caring people preparing to take my son away. A cold, black pit had opened in my chest and would never close. I could not stop weeping. When I heard the siren as the ambulance left, I wept more. I wept every time I heard an ambulance for a few years.

I couldn't go to Georgetown that night, but we decided Mike had to go while I stayed and prepared to leave Manassas Hospital the next day. I spent the day pumping milk, eating, and trying to get on my feet long enough to shuffle down the hall, a prerequisite for release. In late afternoon, I was released, and my parents drove me downtown.

What followed was a desperate search for food and a cold, miserable night in a guest room at Georgetown. By the time I got to the hospital, the cafeteria was closed, so we had to order Chinese to be delivered to the emergency room. We slept on a bare mattress on the floor. Mike's glasses broke during the night. The next morning, we decided this was no place for me to stay and recover and gave up the guest room. Our plan was that I would visit during the day, and my brother (who had immediately booked a ticket from Sweden on hearing of our troubles) would drive me home to rest every afternoon, while Mike stayed until late in the evening.

And so the next few weeks passed. Mike sat and watched our boy's saturation rate like a hawk for 10 days. For him, every dip in the numbers was a slash to the heart, a threat that our son would die. The one night I wasn't there because I was too sick and weak to make it, the doctors wheeled out the ECMO machine (an invasive procedure that can leave permanent scars) and then decided against it. I was dazed, in shock, and on pain medication, trying to maintain a schedule of pumping milk and stacking up bags of it in the hospital refrigerator until the day when the Boo would be able to start drinking.

Then came a turning point. One night, while I was doing my two a.m. pump, and Mike was calling the hospital to check on our boy, the nurse told Mike that the little guy had extubated himself. (She had a hilarious way of saying this, which left us laughing in hysterics.) The boy was done. Annoyed with the stuff stuck down his throat, he just spit it right up. As my sister-in-law commented later, "Only two weeks old, and already rebellious and addicted to drugs." (To save his life, the doctors had had to administer a lot of drugs to keep him sedated and ensure his blood flowed in the right direction. We had to wean him from the addiction by administering opium for several weeks, but that's another story.)

After 29 days, we finally got to bring our boy home. Those 29 days of fear and grief were the worst of my life, and they left damage that took a long time to undo. But he survived. And now the earth has traveled around the sun six times since the day when he first arrived, so it's time for a treat.

This post was supposed to be about the cupcakes I made for his birthday celebration at school, but obviously, I got a little off track. My original idea was to make cupcakes that look like toadstools, a fun thing to celebrate both his birthday and Halloween. Sadly, the natural food dyes I purchased were not up to the task of turning my lemony frosting red, just pink. Even though I added ALL the dyes, red, blue, and yellow, the frosting remained stubbornly pink. It's a pretty pink, but I still feel a little funny about showing up with pink cupcakes to my boy's birthday party. At least the taste made up for it (and I gussied them up with some sprinkles, although my decorating skills are seriously lacking).

So now, finally, here is the recipe for pink lemon cupcakes and some tips for coloring foods. This batch was enough for 24 mini cupcakes and 12 regular cupcakes, so it would probably be enough for 24 regular cupcakes or 48 minis (if you have two pans, which I didn't, thus the mixed sizes).

Ingredients

FOR THE CUPCAKES*

1 and 1/3 cup PLUS 3/4 cup all-purpose flour
1 and 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 and 2/3 cup sugar
1/3 cup canola or other mild vegetable oil
2 large eggs
1/3 cup whole milk
2 teaspoons vanilla extract
zest from one lemon (don't forget to wash the lemon carefully)
1 cup boiling water

FOR THE FROSTING**

12 Tbsps (1 and 1/2 stick) unsalted butter, room temperature
3 cups powdered sugar
4 Tbsps lemon juice (make sure to strain out any seeds)
zest from one lemon
1 and 1/2 tsp vanilla extract
red food coloring (optional)

Directions

FOR THE CUPCAKES

Preheat the oven to 350 degrees Fahrenheit. Place bake cups in the wells of your cupcake pan(s).
In a large bowl (your stand mixer bowl if you have one; it will make this recipe so much easier), mix together flour, baking powder, baking soda, and lemon zest. Use the paddle attachment at low speed to mix it all together evenly. Then add the sugar and mix at low speed until evenly distributed.
Add the oil and mix at low speed until the mixture is crumbly, sort of like sand.
In a separate bowl, mix the eggs, milk, and vanilla extract until blended. Add the egg mixture to the flour-oil mixture at low speed until blended. Stop the machine and scrape down the sides if needed.
Finally, with the mixer at slow speed, add the boiling water in a slow, even flow until the batter is just mixed and smooth. Once again, scrape down the sides as needed.
Fill the bake cups about 2/3 full. Bake at 350 degrees for 35-40 minutes for regular cupcakes and 30-35 cupcakes for mini cupcakes. They should be lightly golden-brown on top when they are done. Let them cool in the cupcake pans. (Putting the pans on a rack would probably aid cooling.)

FOR THE FROSTING

Sift the powdered sugar into a stand mixer bowl if it has lumps.
Add the remaining ingredients (softened butter, lemon juice, lemon zest, and vanilla extract) to the bowl. Start mixing slowly with the paddle attachment until the powdered sugar is just incorporated into the butter to avoid getting a cloud of sugar. Then beat on high speed until the frosting is white and fluffy.
Beat in drops of red food coloring until you get the shade of pink you want.

After making this recipe, I asked my friend Cheryll of Decker'ated Delights who makes beautiful cakes and cookies how to get a good shade of red. She shared these tips:

Don't use food coloring.
Use the paste. Apparently AmeriColor works well and doesn't leave a funny aftertaste. (Obviously, this doesn't quite fit with my real food ideals, so I will probably have to live with pinks and lavenders for now, but I wanted to pass on the information in case you want to try it.)
Tint with a light pink first for a vibrant red. (Or light brown if you want a deeper red.)
Then tint with red.

* Adapted from the Devilishly Moist Chocolate Cake recipe in Tish Boyle's The Cake Book.

** Adapted from the Creamy Frosting recipe in Williams-Sonoma's The Kid's Cookbook.

Fall market soup with bacon, beans, sweet potatoes, and kale

2012-10-11T18:52:00.000-07:00

Some of the best soups are happy accidents. This is especially true when you get most of your produce and meats from farmers markets: Ingredients available one week may be gone the next, and the chances of that perfect convergence of vegetables and fruits ever happening again are slim. That's the case with this soup, which is a rich, warm, filling, and nutritious concoction that is just what you want on a chilly fall evening (in fact, I'll be going back for seconds soon), but it may be a long time before I can replicate it precisely because I probably won't have all these ingredients again at the same time.

But that's OK. Making this soup was an act of discovery, an exploration of flavors and textures. It was also an act of building something, adding component to component until it all came together with a toss of chopped kale at the end. Kind of fun to make, really. Furthermore, I experienced that moment when I had added just enough salt and pepper, the vegetables had mellowed and released their sweetness and savor to the stock, and the test spoonful exploded into my mouth, forcing me to do a happy dance and to shamelessly proclaim how good I am. It was a great soup.

I make a lot of these soups, the ones where I add this and that until it's done, but they don't always succeed. In fact, I've made some real disasters (beets and pumpkin do not, I repeat, do NOT go together). But most of them are pretty good, some are outstanding. There are a few lessons I've learned from building soups like this:

Always use a good stock, preferably homemade.
Give the onions that you will start almost every soup with plenty of time to mellow, at least 10 minutes. Don't rush soup.
The stock should slightly cover the vegetables, not drown them. If you have too much stock, your soup will be watery. If don't have enough stock, the soup could be mushy, more like a vegetable stew or porridge.
Aim for balance of flavors: sweet vegetables combined with bitter ones. (Like sweet potato with parsnips.)
If you include a lot of root vegetables, like sweet potatoes, potatoes, parsnips, and so forth, try dicing an apple and adding it to the soup. You'll be surprised. In a good way.
If you have some greens on hand, try chopping them up and adding them in the last few minutes of cook time.
Add salt and pepper at the end of the cook time to avoid oversalting. (The stock will cook down a little, which will concentrate the salt if you add it too early.)
Above all: Have fun, be inspired, see what you find at the farmers market, and taste, taste, taste.

Now, even though the ingredients for this particular soup may not be easy to come by, here's the recipe anyway because you can use it as a starting point and replace or drop ingredients as you like. If you don't have fresh Dragon Tongue beans, which you probably don't (beautiful things, I wish I had thought to photograph them), you can replace them with cooked pinto beans. (If you use cooked pinto beans, drop the overall cook time by 20 minutes.) If you don't eat bacon or meat, you can use olive oil to soften the onions and replace the chicken stock with vegetable stock. Try different kinds of greens. And if you don't have butternut squash puree just hanging around the refrigerator (which I did), you can either eliminate it or use some plain pumpkin puree from a can (just go for the good quality stuff though).

Ingredients

6 slices bacon, chopped finely
1 onion, chopped finely
2 cups fresh (shelled) Dragon Tongue beans
4 cups chicken stock
2 small potatoes (yellow or white), peeled and diced
1 medium-large sweet potato, peeled and diced
1 apple, cored, peeled, and diced
1 cup butternut squash puree
2-3 cups chopped kale
salt (to taste)
white pepper (to taste)
1 tsp thyme

Directions

Cook the bacon in a large soup pot over medium heat until crispy. Remove the bacon from the pot and let it drain on paper towels.
Lower the heat to medium-low and add the onions. Let them cook slowly until they are soft and shiny. Give the onions a good 10 minutes to mellow.
Add the beans, the stock, and the thyme to the pot. Bring the stock to a boil, and then lower the temperature to a simmer. Let the beans and stock simmer for 20 minutes (if you are using cooked beans, skip to the next step).
Add the potatoes and the apples to the stock. Let them cook for 10 minutes.
Add the sweet potatoes to the stock (sweet potatoes cook faster than regular potatoes). Let them cook for another 10-15 minutes (check that they are soft).
Add the chopped kale and the bacon. Taste the soup, add salt and pepper to taste.

Butternut squash and tomato soup: Celebrating all things orange for #SundaySupper

2012-10-07T01:00:00.000-07:00

I've left the windows open for a few weeks now. I wanted to be done with the air conditioning (although a few days of lingering heat did cause me to doubt my decision). But tonight chill air creeps in through the window, curls up around the house, and goes to sleep like the fog in T.S. Eliot's poem "The Lovesong of J. Alfred Prufrock." The mornings and evenings are getting darker, and a quiet, interior life is starting to settle in, a life of reading, dreaming, knitting, sewing, and, of course, cooking.

Fall is my favorite time of year, for many reasons. The trees dress in their brightest finery, their last party of the season, the world dances with liquid light and reflected color, and streams and rivers run dark with leaf tea. And when the rains come, the chilly air carries the smells of fire and dry leaves, and the urge to bake with rich spices or slowly braise a stew takes hold. And of course, this is the season for soups: warm, satisfying soups that take advantage of a harvest of winter squashes, root vegetables, and the last of the summer vegetables.

This butternut squash and tomato soup is one of my favorite fall soups, which I've adapted slightly from Crescent Dragonwagon's Dairy Hollow House Soup and Bread Cookbook, the first cookbook I ever fell completely heads over heels in love with. Warm and filling, the soup is sweetened with some maple syrup. Serve it with a piece of crusty bread for dipping and perhaps with a glass of cider for a simple fall meal. Or it could be a perfect starter later in the season for Thanksgiving.

Ingredients

2 large butternut squashes (alternatively, you can use 4 cups of canned pumpkin instead, just make sure it's good quality)
3-4 Tbsps olive oil or butter
1 large onion, finely chopped
4 cups homemade chicken stock (or for a vegetarian soup, use a well-flavored vegetable stock)
1 28-oz can of whole or diced tomatoes
2-3 Tbsps maple syrup plus extra for drizzling
salt and pepper

Instructions

FOR BUTTERNUT SQUASH PUREE

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Wash the butternut squashes and split them in half lengthwise. Scoop out the seeds and discard (or you can clean them off and roast them like you'd roast pumpkin seeds).
Drizzle the cut sides with a little maple syrup and place the halves cut side down on the parchment paper.
Bake the halves in the oven for 50 minutes to an hour. Poke them with a fork to make sure they are soft and cooked through.
Let them cool enough to handle and to reabsorb some of the liquid that will leak out.
Scoop out the flesh and mash it with a big spoon. (Note: If you double the number of butternut squashes, you can make a lot of extra puree to freeze for other uses. You can use butternut squash puree as a replacement in just about any recipe that calls for pumpkin.)

FOR THE SOUP

In a large soup pot, heat the oil over medium heat. Add the onions and cook slowly until they are soft and shiny, about 10 minutes. Try to avoid browning the onions. (Take your time with this step.)
Add the stock to the onions, bring it to a boil, lower it to a simmer, and then let it simmer for about 15 minutes.
Add the tomatoes and their juices, 4 cups of butternut squash puree, and 2 tablespoons maple syrup to the stock. Let the mix heat up again. Then use a hand blender to puree the whole mixture until it's very smooth. (Alternatively, you can use a blender, but you will have to do that in batches.) Add salt and pepper to taste. Drizzle a little more maple syrup on top to serve.

This is just one of many recipes celebrating fall and one of the most prominent colors of fall, orange (also my favorite color), in this week's All Things Orange Sunday Supper event. Here are all the wonderful recipes and don't forget to join in the Twitter chat using the hashtag #SundaySupper at 7 p.m. Eastern (U.S.) time.

Sunrise (Breakfast and Brunch)

Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes
Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins
Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze
Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs
Patti from Comfy Cuisine is bringing Classic Orange Marmalade
Sunithi from Sue’s Nutrition Buzz is making Spiced Pumpkin Ricotta Muffins with Craisins and Walnuts
Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal
Jamie from Mama Mommy Mom is bringing Butternut Squash Butter
Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing
Kris from In The Kitchen With Audrey and Maureen made Sweet Potato Pancakes

High Noon (Soups, Salads, and Sandwiches)

Renee from Magnolia Days is serving up some Butternut Squash Soup
Beate from Galactopdx is bringing her Carrot Ginger Soup
Jen from Juanita’s Cocina is making some Curried Sweet Potato Salad With Cranberries and Pecans
Megan from I Run For Wine is making Skinny Roasted Butternut Squash and Italian Sausage Soup
Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup
Alice from Hip Foodie Mom is coming with her Roasted Carrot and Red Quinoa Salad
Susan from The Wimpy Vegetarian is making Cider – Spiced Sweet Potato Soup
Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup
Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup
Lyn from The Lovely Pantry is bringing Roasted Pumpkin & Coconut Soup
Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad

Sunset (Dinner and Main Dishes)

Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli
Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey
Pam from The Meltaways is making Spooky Stuffed Peppers
Patsy from Famfriendsfood is bringing her Carrot Souffle
Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters
Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds
Tammi from Momma’s Meals is making Hearty Pork Stew
Kristin from Kwistin’s Favorites is making Orange Chicken
Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce
Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew
Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese
Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar
Amber from Mama’s Blissful Bites is bringing Rice and Fig Stuffed Mini Pumpkins
Valerie from Val’s Food and Or Art made Double Stuffed Roasted Acorn Squash

By the Bonfire (Sweets, Snacks, and Sips)

Brie from Brie’s Bites is making Peanut Butter Pumpkin Bites
Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce
Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles
Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa
Anne from Webicurean is making some Drunken Pumpkin Bread
Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips
Leslie La Cocina De Leslie is making Sweet Potato Atole
Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls
Tara from Noshing With The Nolands is bringing Oranges En Suprise
Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze
Conni from Mrs. Mama Hen is making Orange Glazed Poundcake
Isabel from Family Foodie is baking up Moist Pumpkin Bread
Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake
Brenda from Meal Planning Magic is whipping up some Creamy Pumpkin Dip
Laura from Family Spice is making some Unprocessed and Gluten Free Pumpkin Bread
Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread
Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling
Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches
Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies
Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies
Angie from Big Bear’s Wife is bringing Orange Soda Pumpkin Patch Cupcakes
Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze
Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries

Apple gingersnap cookies: Welcome to the #SundaySupper Autumn Apple Party

2012-09-23T01:00:00.000-07:00

Fall. My favorite time of year. Rustling leaves. Rich colors. Sunlight that breaks in at an angle. Time to turn slowly inward, to the home, to the hearth, to reading books and poetry.

And of course fall serves up some of my favorite foods: rich stews, soups, roasts, made from and with squashes, pumpkins, root vegetables, brussels sprouts, and of course apples.

Summer apples start to appear in farmers markets in mid-summer, but they don't really start to show in large quantities in the markets with their great variety until mid to late August and then there's a flood of them and apple cider for weeks. So many different varieties, names, colors, textures. So much fun to try different varieties and find new favorites.

Apples are not native to the Americas--they originated around the area of Iran--but they have taken hold well here both agriculturally and culturally. One interesting fact about apples is that they are not true breeding. In other words, you could plant the seeds of an apple you love, and not one of the trees that came from that apple would produce apples like it. Most of the apples produced would, in fact, probably be inedible.

Sadly the vast variety of apples that used to exist is declining, in part because there are very few commercially grown varieties of apples. I hate to see the many varieties of apples and their wonderful names disappearing. So I say, get thee to a farmers market and try some new varieties of apples. Or find a farm where you can spend a day picking apples. Then come home and read Robert Frost's poem, "After Apple Picking" and enjoy the satisfaction of a day in the orchard.

This week's Sunday Supper is all about apples. I wanted to try making a cookie that I imagined a few months ago at the height of summer when I absolutely did not wish to bake: Apple gingersnap cookies. Apple and ginger are fantastic flavors together, and this cookie is no exception.

The cookie dough is easy to make, but you need to plan ahead. The dough should chill for at least 12 hours to let the flavors meld. I used boiled apple cider syrup in this recipe, which I discovered last fall, but you can use maple syrup, molasses, or even honey if you prefer, although doing so will change the flavor and the texture of the cookie a bit. For this cookie, I give the ingredients in milliliters and grams because I started with a gingersnap cookie from my favorite Swedish cookbook, Bonniers Stora Kokbok, and modified the recipe from there. Just about every measuring cup will give you the option of using milliliters, just be aware of the difference.

Ingredients

100 ml water
400 ml sugar
300 grams unsalted butter
100 ml apple cider syrup
1 Tbsp ground cloves
1 Tbsp ground dried ginger
1 Tbsp ground cinnamon
250 ml coarsely grated apple (from about 1 peeled, cored apple)
1,200 ml flour (plus more for flouring the board)
2 tsps baking soda

Directions

Mix half of the flour (600 ml) with the baking soda and set aside.
Heat water, sugar, butter, apple cider syrup, and spices in a pan on medium heat on the stove until the butter melts and the sugar dissolves. Then add the grated apples.
In a large bowl, combine the butter-sugar-spice-apple mixture with the flour-baking soda mixture. Then mix in the rest of the flour in bunches. (It's helpful to use a sturdy silicone spatula for this job.) If the dough starts to get too heavy to stir, feel free to get your hands in there and knead like you would a bread dough. (Your hands will smell amazing afterward, by the way.)
When the flour has been completely incorporated into the dough, sprinkle some flour on top, cover the bowl with plastic, and refrigerate the dough for 12 hours.
On the day you plan to bake the cookies, pre-heat your oven to 425 degrees (F). Line three cookie sheets with parchment paper (or use silicone mats if you have them).
Liberally flour a baking board and roll out slightly less than a quarter of the dough very thinly. Using cookie cutters, cut out shapes and fill one baking sheet.
Working on one baking sheet at a time, bake the cookies for 7 minutes. (Feel free to try to vary the time a few minutes up or down to get the consistency you want.)
Let the cookies cool for a few minutes on the sheet, then transfer them to a cooling rack and re-use the baking sheet for another batch. You will probably end making about 100 cookies, depending on the size of the cookie cutters you are using.

Sunday Supper wouldn't be complete without all the wonderful contributions from the rest of the group. This week's batch of apple goodness is particularly wonderful. Check all these out!

Soups, Salads, Starters, and Breads

Cinnamon Apple Chips- Shockingly Delicious

Apple Celery Salad- In the Kitchen with Audrey and Maurene

Mini Apple Pumpkin Pancakes – The Daily Dish Recipes

Overnight Apple Cinnamon French Toast- In the Kitchen with KP

Curried Apple and Leek Soup-Soni’s Food for Thought

Endive Spears Topped With Apple, Blue Cheese and Hazelnut Salad- The Hand That Rocks the Ladle

Homemade Apple Jam – My Trials in the Kitchen

Caramel Apple Butter Cheesecake Dip- Chocolate Moosey

Caramel Apple Bread – famfriendsfood

Apple Pie Bread Baker Street

Apple, Bacon & Brie Popovers- I Run for Wine

Apple and Almond Brie Puff Pastry- Family Foodie

Apple, Leek and Gruyere Tarts- There and Back Again

Main Meals

Slow Cooker Honey Apple Pork Loin- The Meltaways

Apple-Glazed Meatballs- The Messy Baker

Apples & Buttons (Ham, Apples and Dumplings)- Cindy’s Recipes and Writings

Skillet Pork with Sweet Spiced Apples- Mama Mommy Mom

Chicken Apple Meatloaf with Tarragon Tomato Sauce – Diabetic Foodie

Baked Tilapia Apple Crisp- Daddy Knows Less

Pork Tenderloin with Calvados Cream Sauce Sustainable Dad

#SundaySupper Pulled Pork Sandwich With Pickled Red Onions Kwistin’s Favorites

Sides

Harvest Rice- Webicurean

Wild Rice with Apples, Dried Cranberries, and Walnuts – Ruffles and Truffles

Apple Topped Sweet Potato Mash- Momma’s Meals

Warm Spice Pecan Raisin Apple Chutney- Sue’s Nutrition Buzz

Desserts

Double Apple Pot Pie- What Smells So Good?

Apple Walnut Coffee Cake- The Girl in the Little Red Kitchen

Apple Streusel Cobbler- Big Bear’s Wife

Apple & Moroccan Cinnamon Gooey Sticky Buns- Crispy Bits & Burnt Ends

Spiced Caramel Apple Pie-Chelsea’s Culinary Indulgence

Apple Pear Kuchen for #SundaySupper (Apfel Birnen Kuchen)- Galactosemia in PDX

Apple Strudel - Magnolia Days

Old Fashioned Apple Crisp with Caramel Sauce-Noshing with the Nolands

Apple Cheesecake- Vintage Kitchen

Caramel Apple Crumble Bars- Hezzi D’s Books and Cooks

Apple Cake with Cream Cheese Frosting- From Fast Food to Fresh Food

Cinnamon Apple Dessert Chimichangas- Juanita’s Cocina

Nutella Apple Quesadilla- Dinners, Dishes, and Desserts

Apple Crisp Ice Cream- Cravings of a Lunatic

Bavarian Apple Torte- The Lovely Pantry

Streusel Apple Crumb Pie + Pie Freezer Kits- Meal Planning Magic

French Apple Cobbler with Cinnamon-Maple Whipped Cream Weekend Gourmet

Chunky Apple-Apricot Bread Pudding- Comfy Cuisine

Apple Butter Spice Cake – Home Cooking Memories

Apple Pie and Custard- Happy Baking Days

#GlutenFree Deep Dish Carmel Apple Pie- Cooking Underwriter

Apple Brownies That Skinny Chick Can Bake

Country Apple Dumplings- Mom’s Test Kitchen

Apple-Gingersnap Cookies- Tora’s Real Food

Apple and Cranberry Turnovers- Flour on my Face

Applesauce Chocolate Chip Bundt Cake with Caramel Glaze- Hip Foodie Mom

Caramel Frosted Apple Cookies- No One Likes Crumbley Cookies

Apple and Pecans Cake- Basic N Delicious

Apple Pull Apart Monkey Bread- Gotta Get Baked

Beverages

Spiced Apple Ale Small Wallet Big Appetite

Apple Chia Tea- Pippi’s in the Kitchen Again

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite apple recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Pork tacos for Mexican Independence Day and #SundaySupper

2012-09-16T01:00:00.000-07:00

I must confess: Until a few weeks ago when the idea of a fiesta for Sunday Supper was first suggested, I had no idea today is Mexican Independence Day, the day when the Grito de Dolores (Cry of Dolores) was first sounded on September 16, 1810. Now the day is commemorated throughout Mexico with the ringing of bells, singing of the national anthem, and reading of the names of the heroes of the Mexican War of Independence.

My knowledge of Mexico is pretty weird and spotty. I love the great modern painters of Mexico, such as Frida Kahlo, Diego Rivera, and Rufino Tamayo. As an anthropology major in college, one of my favorite teachers specialized in Mexico, so I learned a lot about mestizo and indio cultures, as well as a rather detailed ethnography of a fishing village on the Gulf coast.

Unfortunately, I don't have a lot of firsthand experience of the rich culture of Mexico. I spent half a day in Juarez nearly 20 years ago. What do I have an inkling of is the richness of Mexican culinary heritage. Mexican food culture runs deep. Take something as simple and profound as a corn tortilla, which represents a legacy of transforming a simple wild grass (teosinte) into domestic corn over about ten thousand years. But that's not the whole story of corn, consider also the discovery of using slaked lime to make the nutrients of the corn available for human consumption. Another example of the brilliant, extraordinary food heritage that belongs to all humans. Because of this brilliance and the complex flavors that corn tortillas give to food, I've used corn tortillas here, but feel free to use flour tortillas if you prefer them.

Another nod this recipe makes to the deep and complex history of Mexico (and the Americas in general) is in the use of pork (and well, I just like pork). In some ways, pigs could be the poster child of the Columbian Exchange, which Charles C. Mann describes in his fascinating book, 1493: Uncovering the New World Columbus Created. Pigs were first brought to the Americas by Columbus himself, who had eight pigs on his ship (just in case). However, Hernando de Soto really introduced the pig into the Americas. His original 13 pigs became 700 in just a few years, not counting the escapees that became the feral pigs we still see today.* Sadly, the pigs were probably also one of the most important vectors for the diseases that decimated the Americas and distorted our perception of the level of New World civilization and the number of people who lived here before the arrival of Europeans.

I could probably go on and on about the origins, history, and heritage of the ingredients in this dish, but it would likely get tedious for anyone but the biggest food and history geeks out there. Suffice it to say that just about every food we eat has roots and history and meaning, has a story. It's easy to forget when faced with brightly colored plastic packages in the grocery store that shout "New! New! New!" and sport long lists of unpronouncable words, but not so easy to forget when faced with the dignity and simplicity of a warm tortilla, or the complexity of a mole sauce. At any rate, this recipe is a nod to Mexico and to the Columbian Exchange. I hope you enjoy it.

Ingredients

For the pork:

pork shoulder (also known as a pork butt), about five pounds
2 cups orange juice
1/2 cup soy sauce
juice from two limes
2-3 large cloves garlic, peeled and smashed
1 onion, thinly sliced
1 tsp ground cumin
1 tsp ground coriander
1 Tbsp dried oregano
1/2 tsp dried and ground chipotle pepper (you could also use some chopped, canned chipotles, about a Tbsp)
10 black peppercorns
1/2 tsp salt

For the tacos:

shredded pork, drizzled with some of the juice from cooking
corn tortillas, warmed in a cast-iron pan
fresh tomato salsa (or just chop some good tomatoes, a little onion, a little bell pepper, and a little cilantro)
sour cream mixed with some milk so that you can drizzle it
shredded cheese, if desired

Directions

Combine all the ingredients for the pork in a Dutch oven, or other heavy cast-iron pot with a lid. Place it in a 300-degree oven for three to four hours (turn over the meat at least once). This would probably also work well in a slow cooker.
Let the meat cool a little and then pull it off the bone and shred it using forks. Drizzle the meat with some of the cooking liquid. (Strain the liquid and set it aside for another use.)
Heat the tortillas and serve with the shredded pork, salsa, sour cream, and shredded cheese.

And now that you have some delicious, tasty tacos (if you have any leftover meat, consider making some quesadillas tomorrow, or top a salad), why don't you check out all the wonderful recipes that the Sunday Supper crew is serving up for a Mexican Independence Day fiesta. Also, please share your favorite Mexican and Mexican-inspired recipes during the #SundaySupper chat on Twitter at 7 p.m. Eastern time.

Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)

Chicken Tortilla Soup - The Girl in the Little Red Kitchen
Mexican Paint Soup - Crispy Bits & Burnt Ends
Jalapeño Popper Dip - Chocolate Moosey
Vegan Tortilla Soup - Galactosemia in PDX
Texas Caviar - Ruffles and Truffles
Cheese-Stuffed Jalapeños w/ a Tequila Sunrise - Mama's Blissful Bites
Mexican 7 Layer Dip & Chips - The Daily Dish Recipes
Stoplight Salsa Recipe - Family Foodie
Tortilla Soup with Roasted Vegetables - Diabetic Foodie
Mini Taco Salads - Big Bear's Wife

* "A History of Pigs in America" by Mick Vann, The Austin Chronicle, April 10, 2009.

Potato salad with Stilton and bacon for a Labor Day Cookout and #SundaySupper

2012-09-02T04:43:00.000-07:00

Labor Day weekend. The last big hurrah of summer. Parties, trips to the beach, barbecues, a whole host of last-minute summer fun jam-packed into a few short days before school starts and work settles in for the long haul of fall.

For me this year, it's a final wild sprint at the end of a somewhat exhausting summer. This is the first time I've been home with my son all day since he was a newborn, while at the same time maintaining a pretty full schedule as a freelance editor and writer on weekends and evenings. I am a little worn out.

If I think about it, the end of summer is always a little tough for me. I key in to the waning of the light, my energy drags, my tolerance for the heat reaches its end, and the fun parts of summer just don't seem that fun anymore.

But in a few weeks, I will start to perk up again. The temperature will slowly come down. The angle and quality of the light will change, mellowing, growing richer, gilding nature while the leaves turn color. And I will crank up the tunes while I fly down highways, exulting in the light and adventure that fall always seems to promise. And there will be fall food: rich stews, apples, hot cider, warm soup, pumpkin caramels, cookies.

For now, though, there's Labor Day, and it is still hot here in Northern Virginia and is likely to be for several more weeks. Which is why a nice cool potato salad seems a great choice to bring to a cookout, like the one that #SundaySupper is having this week. This potato salad is salty with crunchy bacon and smooth Stilton (by far my favorite blue cheese), acidic with the tang of apple cider vinegar, and mellow with the earthiness of potatoes. I like to use a mix of small potatoes, blues, reds, yellows, but you can use any type you've got. Just make sure to cut up the potatoes into nice bite size pieces. This recipe was inspired by a recipe I read in Bon Appetit magazine about 12 years ago, which I have simplified a little. Both versions taste fantastic and really turn a simple potato salad into something special.

Ingredients

3 lbs of potatoes (mixed colors if possible), cut into bite-size pieces
6 Tbsps olive oil
4 Tbsps apple cider vinegar
1 shallot, minced
1 Tbsp grainy Dijon mustard
1/2 tsp salt
1/4 tsp ground white pepper
1 small bunch of chives, chopped finely
1 cup Stilton, crumbled (you can use another blue cheese if you prefer, but make sure it's a very good quality cheese)
6 slices bacon, cooked until crispy, crumbled

Directions

Whisk olive oil, apple cider vinegar, minced shallots, mustard, salt, white pepper, and chives in a large bowl.
Cook bacon until it's crispy, drain it on paper towels, and crumble it.
Boil potatoes for 10-15 minutes until they are tender when you poke them with a fork, but still hold their shape.
Drain the potatoes. While they are still hot, add them to the vinaigrette and combine thoroughly. Allow the potatoes to cool to room temperature.
Just before serving the potato salad, add the bacon and the Stilton to the potatoes and combine thoroughly.

To find out what the rest of the #SundaySupper group is bringing to the Labor Day Cookout, check out all these great recipes, which we will be sharing all day long on Twitter. Also, don't forget to join the #SundaySupper live chat at7 pm ET and tweet your own cookout recipes.

Starters and Snacks

Lobster Salad with Avocado, Corn, and Tomatoes by The Girl in the Little Red Kitchen
Grilled Vegetable Spread by Magnolia Days
Toast Topper #8: Tomato Confit for #SundaySupper by Yummy Smells
Honey BBQ Wings and Cool Ranch by Big Bears Wife
Finger Lickin’ Chicken Drumettes by Noshing with the Nolands

Main Dishes

Baked Shrimp and Pasta Caprese by Mama’s Blissful Bites
Korean chili by Crispy Bits & Burnt Ends
Newfangled Cowtown White Chicken Chili by Shockingly Delicious
Strawberry BBQ Pulled Pork Sandwiches by The Weekend Gourmet
Spicy Seoulful Pulled Pork Sandwiches by Kimchi Mom
Soy Glazed Chicken Thighs by The Messy Baker Blog
Stuffed Green Chili con Queso Cheeseburger Sliders by Damn Delicious
Adana kebab by Small Wallet, Big Appetite
Portabello Paninis by The Hand That Rocks the Ladle
Bloody Mary Skirt Steak by From Fast Food to Fresh Food
Tuna and Roasted Pepper Packets by Cindy’s Recipes & Writings
Mint Marinated Beef Kabobs with Garlic Sauce by Sustainable Dad
Creamy Latin Style Pasta by Bobbi’s Kozy Kitchen
Spicy Portuguese Style Sliders by Daily Dish Recipes
Aromatic Glazed Salmon by Happy Baking Days
Pork sliders by Basic ‘N Delicious
Foil Packet Chicken by In the Kitchen with Audrey

Salads and Sides

Mom’s Savory Pork’n’Beans by Webicurean
Ranch Potato Salad by My Catholic Kitchen
Gluten Free Penne hot salad with basil, asparagus, cherry tomatoes fresh mozzarella and chicken with a mustard vineagarete for #SundaySupper by Cooking Underwriter
Southern Surprise Potato Salad by Granny’s Down Home Southern Cooking
#SundaySupper Marinated Ginger Chicken & Spinach Salad by Kwistin’s Favorites
Roasted Potato & Corn Salad w/ Bacon by GirliChef
Vegan Caprese Salad by Galactosemia in PDX
Picnic Friendly Grilled Vegetable Salad by Mama Mommy Mom
Smokin Hot Caribbean Spiced Corn-On-The-Cob by Sue’s Nutrition Buzz
Tomato Feta Orzo Salad by Family Foodie

Drinks

Frozen Sangria by Supper For a Steal
Persian mint & cucumber cooler (sekanjabeen) by Family Spice

Desserts

Lightened lemon pound cake by The Meltaways
Root Beer Float Cupcakes by Chocolate Moosey
Strawberry Cream Squares by Dinners, Dishes and Desserts
Fresh Mango Pie by La Cocina De Leslie
Brown Butter M&M Cookies by That Skinny Chick Can Bake
Gluten Free Lemon Blondies by No One Likes Crumbley Cookies
Blueberry Lemon Cream Cheese Coffee Cake by Baker Street
Strawberry Pie + White Sangria by Vintage Kitchen Notes
Grilled Banana Splits by Diabetic Foodie
Easy Desserts: Frozen Chocolate Bananas by Home Cooking Memories
Ice Cream Sandwich Cake by Comfy Cuisine
Blueberry Lemon Whoopie Pies for a Holiday Cookout #SundaySupper by In the Kitchen with KP

Wine Pairings

Labor Day Cookout Food And Wine Pairings by ENOFYLZ

Tarragon-lemon roasted chicken

2012-08-28T19:09:00.000-07:00

I've got a thriving tarragon plant in the garden. It's become a bit of a mess, as tarragon tends to do. So, I thought I would switch up my usual roast chicken routine and add a bit of tarragon to the mix. If you've never had tarragon, it's an intense herb with a slight licorice-y flavor and a bit of a tingle on the tongue. But even if you don't like licorice, try it anyway, something magical happens when you combine it into a savory dish. Tarragon is the herb used to flavor bearnaise sauce, which is my all-time favorite sauce. I plan to try to harvest the rest of my tarragon in a few weeks, chop it up, and freeze in cubes. (Or I may just make an enormous batch of tarragon butter and freeze that. That's if I don't just eat it all at once, of course.)

Roasting a whole chicken is definitely a time-consuming task, but it's well worth it, and you'll be able to get at least two to four or more meals out of it (meal 1: eat chicken with roasted potatoes; meal 2: make chicken sandwiches; meal 3: pick most of the chicken off the bones and make chicken salad for sandwiches; meal 4: save the carcass in the freezer to make stock another time).

Here's how to do it.

Step 1: Pre-heat the oven to 425 degrees (Fahrenheit). Butter a deep baking dish. Rinse the chicken inside and out with cold water and pat it dry with paper towels.

Step 2: Remove leaves from about three sprigs of tarragon and chop them finely. Blend the chopped leaves into about half a cup of softened, salted butter.

Step 3: Salt and pepper the chicken liberally, on both sides and inside the cavity of the chicken.

Step 4: Wash a lemon well. Squeeze out the juice and set it aside. Stuff the remaining lemon halves inside the chicken.

Step 5: Use 2-3 tablespoons of tarragon butter (set the rest aside for another use) and smear it under the skin of the chicken. (To loosen the skin, gently push fingers underneath and detach it from the meat. By the way, this is also a great technique for flavoring your Thanksgiving turkey.)

Step 6: Place the chicken in the buttered baking dish and add about two cups of water to the bottom of the dish to keep the chicken from drying out. (Feel free to pat a little more butter on top of the chicken if you are so inclined.) Slide the pan into the oven and set your timer for 30 minutes.

Step 7: After 30 minutes, take the chicken out of the oven. Sprinkle half of the reserved lemon juice over the top of the chicken. Then turn the chicken over and sprinkle the remaining lemon juice over the other side. (My only advice for turning the chicken? Use two large spoons or spatulas and be careful. It's not an elegant operation.)

Step 8: From this point on, turn the chicken every 20 minutes or so. Make sure to spend 2-3 minutes spooning the liquid in the baking dish over both sides of the chicken. The chicken will be done in about 2 hours and 15 minutes (to check for doneness, use either a thermometer or stick a fork or knife into the thickest part of the thigh, if the juices run clear, the chicken is fully cooked).

Step 9: When the chicken is fully cooked, remove it from the oven and let it rest for at least 10 minutes before serving it. In the meantime, you can make gravy with the pan drippings if you so desire.

Simple pan gravy:

Pour the pan drippings into a separator cup and let the drippings divide into two layers. (The top layer will be the fat layer.) Spoon off about 3 Tbsps of the fat and add it to a pan.
Add 3 Tbsps flour to the hot fat. Let the mixture cook for a couple of minutes.
Whisking continuously, add the liquid part of the pan drippings (should be about 1 to 1.5 cups) to the fat-flour mixture in the pan. Let the gravy thicken over medium heat. If the gravy is too salty, add a little cream or half-and-half.

Pasta with sausage and cherry tomatoes: A quick back-to-school dinner for #SundaySupper

2012-08-26T04:00:00.000-07:00

Just a few days ago, it seemed, long months of summer stretched out before me. And now I find myself a week from the first day of school, preparing to shift into the high gear of fall, planning meals, schedules, days. How does time get away like that?

This week, Sunday Supper is about fast and easy back-to-school meals to help you get a tasty meal on the table fast. I've made one of my favorite go-to dishes: pasta with sausage and cherry tomatoes, which takes advantage of the tomato bounty that's still to be found at the farmers market. But the nice thing about this dish is how incredibly easy it is to vary, using what's in season and at the height of flavor and nutrition. I've provided a few suggestions for variations at the end of the recipe. And don't forget to check out what else is cooking for Sunday Supper this week. This group of bloggers has really served up a bounty of recipes that should help you (and me) get a delicious dinner on the table fast.

Ingredients

1 lb pork sausage (sweet or hot Italian-style as you prefer, casings removed)
1 lb dried pasta (I used rombi in this recipe, but most shapes will do fine)
1 pint cherry tomatoes, halved
1-2 cloves garlic, crushed
1 cup half and half or heavy cream (+ more as needed)
1 packed cup grated Parmigiano Reggiano
1 tsp dried thyme
1/4 tsp ground white pepper
1 pinch red pepper flakes (optional)

Instructions

Start a large pot of water to boil for the pasta. When it comes to a rolling boil, cook the pasta according to package instructions and drain.
While the water starts to boil and the pasta cooks, start cooking the sausage in a wide, deep pan over medium heat (to render out some of the fat), breaking it up into crumbles as it cooks. (If you use turkey sausage, add some oil to the pan before cooking so that it doesn't dry out.) Cook the sausage until fully cooked and nicely browned. Keep the sausage warm on low heat until you've got about 5 minutes left of pasta cooking time.
Raise the heat of the pan with the sausage to medium high. Add the crushed garlic to the pan and cook for a minute, stirring frequently. Don't let it burn; burnt garlic is awful.
Add the tomatoes to the pan. Let them cook for about a minute.
Add the cheese and the half and half or cream to the pan. Cook until the sauce thickens enough to coat the back of a spoon, about 1-2 minutes. (Add more half and half or cream if the sauce seems too scanty.)
Season the sauce with thyme, white pepper, and red pepper flakes if using.
Drain the pasta and add it to the pan with the sausage, tomatoes, and sauce. Mix in the pasta and let it soak in the sauce for about a minute or two. Taste it to make sure the seasoning is to your liking. Serve and enjoy.

Variations

When the sausage is cooked, add thinly sliced half-moons of two leeks to the pan and let them soften before adding the tomatoes.
Add a sliced bell pepper at about the same time you add the tomatoes.
Add a cup of frozen peas about a minute before you add the garlic.
Instead of using tomatoes, add bite size pieces of broccoli or cauliflower early in the cook time.
Replace the tomatoes with sliced leeks and sugar snap peas.
Add a cup of steamed, cubed butternut squash and a handful of pepitas after cooking the sauce.

The Sunday Supper Lineup

Here's the whole lineup of quick back-to-school meals from the Sunday Supper group. Don't forget to tune into the chat on Twitter at 7 EST using the hashtag #SundaySupper

Greek Dogs by Supper For a Steal
Grilled Chicken Caesar Salad by Magnolia Days
Double Duty Fajita Chicken: Nachos Supreme and Enchiladas by Doggie at the Dinner Table
Zucchini, Corn and Bacon Crepes by Vintage Kitchen
Oregon Shrimp Quesadillas by Pescetarian Journal
Korean omelet rice by Crispy Bits & Burnt Ends
Lemon Dillled Salmon Croquette Burgers by Granny’s Down Home Southern Cooking
Gluten Free Pepper Steak with Rice by No One Likes Crumbley Cookies
Crispy Ravioli in Cherry Tomato Sauce by Shockingly Delicious
BLT Soup by Meal Planning Magic
Korean Pan-Fried Fish by Kimchi Mom
Stove top mac ‘n cheese by Gotta Get Baked
Deconstructed Enchiladas by In the Kitchen with KP
Croque Monsieurs by Juanita’s Cocina
Summer Squash and Mushroom Quesadillas by Chocolate Moosey
Seared Lamb on a bed of Mashed potatoes with Artichoke Hearts by Cooking Underwriter
Pasta with Creamy Kale Pesto by Webicurean
Baked Spanish Tortilla by Happy Baking Days
Grilled Chicken Caesar Pizza by In the Kitchen with Audrey
Chicken Pasta with Spinach and Beans by The Lemon Bowl
Tomato Pie by My Catholic Kitchen
Shredded Chicken in Peanut Sauce Tacos w/ Corn & Zucchini Sauté by GirliChef
Tomatillo Chicken Stew by Small Wallet, Big Appetite
Pollo a la Crema by La Cocina de Leslie
Baked Tilapia Fish Tacos by Home Cooking Memories
Grilled Lemon Pepper Chicken with a Yogurt Dill sauce and a Greek Salad by Noshing with the Nolands
Wagon Wheel Pasta with Pancetta & Peas by Chelsea’s Culinary Indulgence
Lemon & Dill Shrimp Pasta w/ Oven Roast Corn by Mama, Mommy, Mom
Ricotta – Tofu Tomato Toasts by Yummy Smells
One Pot Spicy Asian Chicken and Rice by Hezzi D
Turkey Italian Brown Rice Casserole by Momma’s Meals
Flatbread Pizza with Cilantro Garlic Sauce by Mom’s Test Kitchen
Cashew Chicken Stir-fry by Diabetic Foodie
Chicken Bacon Avocado Quesadillas by Dinners, Dishes and Desserts
Roasted Butternut Lo Mein by The Meltaways
Potluck Casserole with Cornbread Stuffing by Cindy’s Recipes & Writings
Jerk Chicken Chili by Mrs. Mama Hen
Loaded Chicken and Steak Stuffed Potatoes by Big Bears Wife
Steamed Tofu Serve with Fried Mix Vegetables by My Trials in the Kitchen
Pasta with sausage and cherry tomatoes by Tora’s Real Food
Chicken Ravioli with Peas and Bacon by Daddy Knows Less
Quick N Easy Thai Coconut Shrimp Stir Fry by Sue’s Nutrition Buzz
Whole Wheat Pizza with Hummus & Fresh Greens by Family Spice
Speedy ‘n Spicy Shrimp Pasta. Will be dinner this Friday by The Weekend Gourmet
End of Summer Grilled Peach and Chicken Salad by Sustainable Dad
Teriyaki Tuna Bowl by Family Foodie
Weeknight Stir Fry by From Fast Food to Fresh Food
Baked Egg with Mushrooms and Bacon by Pippi’s in the Kitchen Again
Taco Bake by Daily Dish Recipes
Fried Rice and Black Beans by Mama’s Blissful Bites
Chicken with Broccoli, Sun-dried Tomatoes and Bow Ties by That Skinny Chick Can Bake
Pasta in Tomato sauce and turkey meatballs by Basic & Delicious
Pasta Primavera by Midlife Road Trip
Tots Your Tots Will Love by The Hand that Rocks the Ladle

Shrimp Skagen salad in avocado halves: A special treat for a special #SundaySupper wine event

2012-08-19T05:02:00.000-07:00

It's Saturday night as I write this. It's been a busy week: I've been buried in a project that has gone on for nearly a year, which I finally completed on Friday night. On top of that, I spent much of last week in a daze (or an amped-out crazy fit) because I injured my shoulder rather severely last week and have had to take painkillers and steroids to cope with the pain and inflammation. It's been a long time since things were going in the right direction.

Even this week's #SundaySupper event seemed daunting. This week is a special wine event, in which we are working with Schlossadler International Wines, a wine distributor with a popular international wine club that sends you a selection of wines right to your home. I was one of the members of the #SundaySupper group who was chosen to get wines sent right to my door as part of this week's event. Me. Getting a free box of wine to blog about. Sounds fantastic, doesn't it? And to be honest, I was incredibly flattered and excited when I was chosen. But then the reality of the week set in, and I realized I had made this commitment, and I was damn well going to do it, but I wasn't looking forward to it, and I was tired and hurting, and wa, wa, wa.

Then things began to turn around a bit. On Wednesday, I got the box with three lovely bottles nested inside and a fun little logo on the inside cover. Just getting the box was exciting. A happy, special treat in the middle of a tough and dreary week.

Then came Thursday. I churned through more work, trying to hit some milestones before quitting for the day, taking my little boy to the park for a while, and dealing with shoulder pain and meds crazies, and trying to look forward to making the food I had committed to make for dinner, because we had invited one of our best friends, Dave, over to join our dinner and our wine tasting that evening. By five, I felt awful and miserably exhausted, again. It was ridiculous. But I kept going. I was going to power through this and have fun dammit! I cleaned the shrimp, made the mayo, made the Skagen salad, halved the avocados, and tried to get some decent pictures of my dish. But the salad slid off the top of the avocado halves, while I grumbled about my bad pictures, and Mike joked about me complaining that my food wasn't photogenic enough. (I suspect there's a lot of kind of thing in food-blogging households.)

Then we popped open the first bottle of wine, the 2010 Kotuku Sauvignon Blanc, poured some glasses (a small one for me; I didn't want to mess around much with mixing wine and strong medication), and dug into our avocado halves with shrimp Skagen salad and relaxed. Settled into a pleasant evening with great friends, some terrific food, and a great wine, and started to slough off some hard days and enjoy some of the best things about living. What had been a very tough week turned around and became a genuinely pleasant experience. The wine was crisp and refreshing and went well with the shrimp Skagen salad and avocado.

After dinner, we decided to try one of the other wines, the 2006 H.O. Becker, Kerner Auslese, which comes in a rather wildly pinkish-red bottle, but turns out to be white. According to the flier that came with the wines, it's a cross between a Riesling and a grape named Trollinger. (Also according to the flier, it's a "Jacuzzi" wine, a phrase that makes me shudder.) I typically love Rieslings, but most I have had are on the dry side. This particular wine had a beautiful flavor, but was a bit too sweet for my taste (I could easily imagine reducing it to a syrup to drizzle on something). The flier suggested pairing it with mixed greens, balsamic strawberry vinaigrette, and Stilton cheese, so I got some Stilton out of the refrigerator (which I had purchased with just this eventuality in mind), and we had a post-dinner snack of Stilton and wine. The salt of the cheese was just what was needed for the sweetness of the wine.

And now we come to tonight, when I felt obligated to try that last bottle of wine, the 2010 Ernst Holler, Blaufrankisch, with a dinner of turkey breast sauteed with smoked paprika and a side of creamed corn, both fresh from this morning's farmers market, and I was delighted. This was definitely my favorite of the group: The color is extraordinarily deep, dark, and beautiful (I am sure I have mentioned I've got a thing for color before, right?), and the flavor is just a little spicy and a little smoky and gets better and more complex as it stands in your glass.

And so in the end, this box of wines turned a crummy week into a week of trying new things, of pairing foods with wines, of elevating the everyday (and certainly the lousy day) and making life a little more special. And this may be the lesson I have to learn from this week: You may have to go above and beyond to make life special and worthwhile, but if you don't, what's the point? It's all just drudgery if you don't. At any rate, I want to thank the people at Schlossadler for turning my week around.

The recipe for Shrimp Skagen salad is incredibly easy and very festive. It's a typical Swedish party dish and can be served on toast, in a baked potato, or in an avocado half as I did here (the creaminess of the avocado is especially rich and wonderful with the creaminess of this salad). (Like the Skagen toast recipe I made for Swedish midsummer a few months ago, you can find most of the ingredients at IKEA; I know it's not local, but in this case, it seems kind of necessary.) The recipe for the dish follows, but don't forget to skip to the end of this post to find the whole list of great food and wine slated for this week's #SundaySupper. Also, there's a special discount for free shipping for anyone who wants to join Schlossadler's wine club.

Shrimp Skagen salad in avocado halves

1 500-gram bag of frozen northern shrimp, defrosted, peeled, chopped (set a few whole ones aside as a garnish)
1 cup mayonnaise
1 cup sour cream, or creme fraiche
1-2 Tbsps herring roe, to taste
1 Tbsp fresh chopped dill (or 1 tsp dried), to taste
2 ripe avocados, halved
thin lemon slices, halved

Mix the shrimp, mayonnaise, sour cream, dill, and herring roe in a bowl. Chill for an hour to let the flavors come together. Top the avocado halves with a tablespoon or two of the mixture and garnish with thin lemon slices.

Now, grab a glass of wine and join this week’s special #SundaySupper wine event. Here are some of the great recipes featured during this event, and don't forget to follow the hashtag #SundaySupper on Twitter at 7:00 p.m. Eastern time.

A Midsummer’s Picnic w/ Wine by GirliChef
Shrimp Scampi with Homemade Garlic Toast by Big Bears Wife
Jerk Turkey Burgers with Mango Slaw by ENOFYLZ
Wine & Dine with Schlossadler International Wine Club by Wine Everyday
Elegant Pot Roast by Daily Dish Recipes
Chicken with Feta and Sundried Tomatoes + Apple Crisp by Hezzi-D’s Books and Cooks
Shepherd’s Pie with Red Wine Mushroom Gravy by Juanita’s Cocina
Pork Piccatta by Family Foodie
Shrimp Skagen Salad in Avocado Halves by Tora’s Real Food

But the fabulous recipes don’t stop there, there are more amazing recipes to pair with these fabulous wines:

Shrimp Salad With Lemon Tarragon Dressing by Magnolia Days
Red, White and Cordon Bleu by Cindy’s Recipes and Writings
Chicken Florentine by There and Back
Penne Rigate with a White Ragu Sauce by Momma’s Meals
Moules a la Provencale by The Girl in the Little Red Kitchen
Delicious BBQ Ribs by Pippi’s in the Kitchen Again
Chicken and Mushroom Chicken Piccata by Small Wallet Big Appetite
Ginger Roast Chicken with Red Wine Plum Sauce by Sue’s Nutrition Buzz
Beef Stroganoff by From Fast Food to Fresh Food
Strawberry-Pink Champagne Sorbet by The Messy Baker Blog
Italian Style Baby Back Ribs by Cooking Underwriter
Muscat and Raspberry Cake by Happy Baking Days
Pretty in Pink Champagne Macarons by Crispy Bits & Burnt Ends
Late Harvest Citrus Cake by Vintage Kitchen Note
Roasted Sausages with Grapes by Comfy Cuisine

Wine Pairings by ENOFYLZ

Join us at 7pm ET for our #SundaySupper Chat with @schlossiwines. Follow along on twitter by using hashtag #Sundaysupper or using Tweetchat. We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.

We have a special discount for all participants: Free Shipping when you join The Wine Club by Schlossadler Wines use code FFSS1.

Next Shipment is October 2012 ~ Halloween Day Ghostly Whites, Haunted Red for all friendly spirits everywhere.

Follow Schlossadler Wines:

Twitter @schlossiwines

Facebook Schlossadler International wines

Website: www.schlossadler.com

Bacon and Cheese Quiche for #SundaySupper and #CookForJulia

2012-08-05T02:00:00.000-07:00

Who doesn't love Julia Child? Her crazy high-pitched voice, her fondness for butter and wine, and above all her enthusiasm for life and food. She was a great light and a great inspiration, especially for people who love food and for late bloomers.

Because I am so fond of her, I knew I had to participate in this week's #SundaySupper event, despite a nasty flu-like bug that has left me aching and feverish. This week's #SundaySupper is all about honoring Julia Child, who would have turned 100 years on August 15, by cooking some of her recipes. The last words of her introduction to The Way to Cook express some of the ideals of the #SundaySupper group: "The pleasures of the table--that lovely old-fashioned phrase--depict food as an art form, as a delightful part of civilized life. In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."

After flipping through my copy of The Way to Cook, I decided to make a bacon and cheese quiche with a scratch-made crust, which may have been a little ambitious given the fever I've had all day, but hey, it's Julia, you know? How could I possibly just go and buy a crust?

This is the first pastry crust I have ever made, and I am happy to have finally tried it. I feel capable of making more pies, tarts, and quiches now (honestly, if I didn't have a bunch of book chapters to clean up for a client, I'd do it again tomorrow). Let me be clear, this wasn't easy. Making a good pie or tart crust is a difficult, fiddly business. But it's remarkably satisfying. And it tastes good and buttery, and it's nice, crisp, and flaky. The base recipe is also easy to repurpose for savory or sweet uses, so if you learn to make this one crust, you can make a lot of different tasty treats.

For the quiche shells, I deviated only in one respect from Julia's recipe. In place of the vegetable shortening required in the recipe (which I don't feel comfortable using because it's a mystery ingredient to me), I used lard. (I was so excited to find a source for local, grass-fed pork lard at the farmers market this morning; I know, call me a food nerd, it'll make me happy.) Let me explain a little about lard. Before the invention of hydrogenation, "shortening" was equivalent to "lard," which is white pork fat. Lard doesn't taste porky at all, it is a clean fat that is solid at room temperature (and very easy to make yourself). It prevents the formation of long strings of gluten, which means that your dough will be tender, not chewy like bread. If you don't want to use lard, just swap it out with vegetable shortening.

OK, so let's get to work. (And don't forget to skip to the end of this post and check out all the other tasty recipes and blog posts that are part of today's #SundaySupper #CookForJulia event!)

Ingredients for the Quiche Shells (Butter Dough)

1 1/2 cups (7.5 ounces) all-purpose flour
1/2 cup (2.5 ounces) cake flour
1 tsp salt (for savory tarts) OR 1/4 tsp salt and 2 Tbsps sugar (for sweet tarts)
6 ounces chilled, unsalted butter, diced
2 ounces chilled lard (or vegetable shortening, if you must)
1/2 cup ice water (plus a few extra drops as needed)

You will also need two 9-inch tart pans (or you can use two 9-inch pie pans), plastic wrap, tin foil, pie weights (or dried beans), and extra butter.

Instructions for the Quiche Shells

I recommend making the shells at least a day before you plan to make the quiche. You can also shape the crust in the tart pan and freeze it for another day.

First, mix together the dry ingredients: the flours and the salt (or the flours, the salt, and the sugar).

Then, add the flour mixture and the diced cold butter to a food processor. Pulse the flour and the butter about 5 to 6 times (don't overwork this). Next, with the food processor running, add the lard (or shortening). Then add the ice water and pulse again about 5 to 6 times. The mass in the bowl should be loose and clumpy.

If you pick up a fist-sized clump of the dough, it should just come together. If it's too dry, add a few more drops of water.

Turn the loose, clumpy mass out onto a baking board (if you have a marble board, now's the time to use it). Just barely mash it all together and make two flat discs. (Keep in mind that you want to work this dough as little as possible.) Wrap the disks in plastic wrap and refrigerate them for at least two hours and up to two days to let the gluten relax.

After you've let the dough chill, roll it out on a floured board. (Keep the dough cold. If it gets too soft to work with, just chill the dough again for 20-30 minutes and start over.) Roll it out to a diameter of about 12 inches (about an inch larger than the tart pan). Then roll the dough onto the rolling pin. Butter the tart pan.

Gently roll the dough on top of the buttered tart pan.

Push down the extra dough to thicken the side walls of the tarts. Cut off any excess dough by rolling the rolling pin over the top of the tart pan. Use any extra dough to fill holes as needed. Prick the dough all over and refrigerate for 30 minutes. (Here's where you can freeze the dough to bake it another time.)

When it's time to bake the shells, preheat the oven to 475 degrees Fahrenheit. Butter a sheet of tinfoil and place it butter side down on top of the raw dough. Place either dried beans or pie weights on top of the foil, filling the pan. Slide the pan into the oven.

After 15 minutes, take the pan out of the oven (be very careful if you have a pan with a bottom that separates from the ring). Remove the pie weights or beans and the tinfoil. Prick the dough again and slide back into the oven for another 4 to 5 minutes to get some nice color.

After you take the shells out of the oven, let them cool in the pan for 15 minutes. Then remove the pan and let them cool completely.

Ingredients for the Bacon and Cheese Quiche Filling

(This is enough for one shell. Feel free to use the second shell for another filling, or wrap it carefully and freeze it.)

6 slices bacon, sliced into pieces (of course, I used the Haskins' incomparable bacon)
1/2 cup grated Swiss cheese (cheddar would be good too)
salt, pepper, grated nutmeg
3 large eggs plus enough heavy cream, half and half, or milk to get 1 1/2 cups

Instructions for Assembling and Baking the Bacon and Cheese Quiche

Place the shell back into the tart ring or pan for stability.

Cook the bacon until it's crispy and let it drain a bit on paper towels. Line the bottom of the quiche shell with the pieces of bacon.

Sprinkle all but a tablespoon of the cheese on top of the bacon.

Mix the eggs with the cream, half and half, or milk (just enough to break up the yolks and disperse them evenly throughout the custard). Season with salt, pepper, and nutmeg to taste. I also added some fresh thyme from the garden. Pour the eggs into the shell and sprinkle the reserved cheese on top. Slide into the oven for 30-35 minutes until the eggs have puffed and browned.

Let the cooked quiche cool on a rack for a little while, slice, and enjoy.

You can find other quiche fillings and lots of other great Julia Child recipes at these #SundaySupper blogs:

#CookForJulia Breakfast

Râpée Morvandelle by Cindy’s Recipes and Writings

Croissants by Cookistry

#CookForJulia Lunch

Tuna Salad Nicoise by Magnolia Days

Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking

Croque Monsieur by Webicurean

Spinach and Cream Cheese Pancakes by Happy Baking Days

Julia’s Chicken Salad by My Trials in the Kitchen

Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian

Provencal Tomato Quiche by Are you hungry?

Quiche Lorraine Spoon and Saucer

#CookForJulia Dinner

Bouillabaisse by The Girl in the Little Red Kitchen

Boeuf Bourguignon by Chelsea’s Culinary Indulgence

Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table

Boeuf Bourguignon by Hezzi D’s Books and Cooks

Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom

Salmon en Papillote by Girlichef

Poached salmon with cucumber sauce by Katherine Martinelli

Lobster Souffle and Deviled Chicken by Crispy Bits & Burnt Ends

Roasted Chicken with Julia’s Mustard Marinade by The Meltaways

Wild Mushroom and Herb Stuffed Chicken by Mama Mommy Mom

Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) by Avocado Pesto

Poulet au Porto by Family Foodie

#CookForJulia Sides

Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen

Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories

Ratatouille by Basic N Delicious

French-style country pate by There and Back Again

White Bean Dip with Homemade Tortilla Chips by Momma’s Meals

Oeufs à la Diable by What Smells So Good?

Soubise by The Weekend Gourmet

Ratatouille by Cupcakes and Kale Chips

#CookForJulia Desserts

Cream Cheese and Lemon Flan by Juanita’s Cocina

Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic

Creme Brulee by Wine Everyday

Mousseline Au Chocolat by Small Wallet Big Appetite

Peach Tarte Tatin by That Skinny Chick Can Bake

Cinnamon Toast Flan by Vintage Kitchen Notes

Dark Chocolate Crepes by Family Spice

Crepes Fines Sucrees by Mangoes and Chutney

Pommes Rosemarie:Apples Rosie by The Daily Dish Recipes

Espresso Soufflé by Chocolate Moosey

Best Ever Brownies by In the Kitchen with Audrey

Orange-Almond Jelly Roll Cake by Mrs. Mama Hen

Orange Spongecake Cupcakes by Mama’s Blissful Bites

Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz

Wine Pairings: Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ

The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat. Join us on Twitter by using hashtag #Sundaysupper or using Tweetchat. See you there!

Creamed corn: An easy, delicious side dish

2012-07-19T18:02:00.000-07:00

I'm really not trying to post every day, but I made some creamed corn for dinner that was so delicious, I just have to share how incredibly easy it is to make from scratch. You should do it. Why get the stuff in a can when you can make your own with fresh corn from the farmer's market? So grab a few ears and try this. You won't regret it. (Sorry there's no pic of the dish itself, but it just disappeared too fast.)

And if you happen to have a roast chicken with some pan drippings, you know, just around, in your kitchen, drizzle some of the drippings on the creamed corn. You will swoon with happiness. And you'll ask whomever else is at the kitchen table with you if he or she is going to finish that, and you are going to swipe the rest of the corn. I just know it. DO IT! It's going to be great.

Ingredients

2 Tbsps butter
1 large shallot, minced
corn kernels from four ears of corn
1/2 cup water
1/2 tsp sugar
1/2 cup heavy cream (or half and half, if that's what you've got)
salt and pepper
a pinch of nutmeg (preferably freshly grated)
1/4 tsp smoked paprika

Instructions

Melt the butter in a pot over medium heat.
Add the shallots to the butter. Cook them until they are soft and slightly browned.
Add the corn kernels to the shallots and the butter. Stir and add the water and the sugar to the corn. Let it cook for about 7-10 minutes. (The corn should be cooked, but it's nice if it still has a little crunch.)
Add the cream and let it cook with the corn for 3-5 minutes, enough to thicken the cream.
Season with salt, pepper, nutmeg, and smoked paprika. Enjoy!

Salmon with leek-mustard sauce and pistachio topping

2012-07-18T18:06:00.000-07:00

Surely it can't have escaped you by now that I love color. I go to an art supply store, and the tubes of paint and their glorious colors are as seductive as candy to a child. When I paint, I build up layer upon layer, trying to create a deep, jewel-like finish that gleams and contains mysteries, like the clear surface of a pond.

Food often seduces me with its color too. Take the Copper River sockeye salmon I got yesterday. The gleaming, translucent flesh with that beautiful pink-orange color. I wish I could paint it, or capture it in a tube. Barring that, I suppose I have to eat it. I was seduced into buying it, even though I had not originally planned to eat so much seafood this week.

That glorious pink-orange color pairs especially well with the pale green of leeks and pistachios. That's not why the flavors of this dish work so well (and boy do they), but it does make a pretty dish. As for flavor, how do I describe it? The mellow cream and sweet leeks temper the assertiveness of the mustard, which works especially well with the fattiness of the salmon. Then there's the crunch of the nuts to provide a little texture. It's just a glorious bite. Simply take my word for it and try it.

It's a simple dish, but attend carefully to the fish so that you don't overcook it. Watch the times.

Ingredients

2 8-oz fillets of Copper River sockeye salmon (you will probably get great results with any kind of salmon that's in season, but that's what was available to me)
2-3 Tbsps unsalted butter
3 leeks, cleaned,* sliced thinly
2 teaspoons whole-grain Dijon mustard (or more to taste)
1 to 1 1/2 cups heavy cream
salt and ground white pepper
a large handful of salted pistachios, chopped (if you have the time and inclination, toast them in a hot pan for a few minutes before chopping them)

Instructions

Basically any fast-cooking recipe requires that you prepare all your ingredients in advance, and this is definitely a fast-cooking recipe. (With slower foods, like soups and stews, you can keep cutting vegetables while the onions are softening or the meat is browning.) So, the first step is to prepare all your ingredients. Surprise! Bet you didn't see that coming.
Liberally salt and pepper both sides of the salmon fillets.
Melt butter in a pan (I used my beloved cast-iron skillet) over medium heat. Let it foam plenty and just start to brown.
Place the salmon fillets in the pan, flesh side down (because they are going into a clean pan, they will look nicer that way). Let them cook without any fussing around for 3 minutes.
Turn the fillets over and let them cook skin-side down for 2 minutes. Spoon some of the hot butter over the top of the fillets a few times.
Remove the fillets from the pan, place them on a plate, and tent the plate with tinfoil to keep the fish warm. Set it aside for now.
Add the leeks to the pan. Let them cook until they are soft, about 5-10 minutes. Do not let them burn. (Don't let anything burn, really.)
Add the heavy cream and the mustard to the pan. Combine the leeks, mustard, and cream. Let the cream thicken up a bit (this should only take a minute or two). Salt and pepper to taste. Taste the sauce. Add a little more mustard if you think the sauce lacks bite (but do it in small increments so you don't ruin it). Also, if you have any juices on the salmon plate, add those back into the sauce.
To serve, place a fillet on a plate, spoon the leek-mustard sauce over the salmon, and sprinkle the chopped pistachios over the top. Serve it with something simple like boiled potatoes or rice that you can use to absorb extra sauce.

* Because of the way that leeks grow, they often have a lot of dirt and grit in them. To clean them properly, strip off the outer leaf or two of the leek and cut the bottom and the top off (leave about an inch of green). You will end up with a long, mostly whitish cylinder. Cut the cylinder down its entire length. Then rinse all the inside layers of the leek thoroughly under cold running water. Finally, slice the half cylinders into little half moons.

Steamed mussels with corn, tomatoes, and bacon...and a confession about envy

2012-07-17T18:43:00.000-07:00

I am flawed. Few days pass me by without a struggle to manage anger, fear, anxiety, and, perhaps worst, envy. Oh yeah, envy, that nasty little twit of a demon that sits around highlighting how successful person A is; and how well person B seems to manage a career, a family, and a glamorous life; or how gorgeous person C's food photograph is; or...the list goes on. I know envy is bad for me. I know envy doesn't tell me the real story of another person's life and accomplishments. I know envy doesn't tell me the real story about what and who I am and what I have accomplished. And that's why I fight with it, try to talk it away. It doesn't always work.

These daily struggles is one reason why it's so refreshing to be with a friend or a person whom I admire and feel deeply for without the tiniest scrap of envy or anger or anxiety. I can simply enjoy his or her skill, competence, self-confidence and feel peace. I think I am able to articulate this for the first time because of last Sunday, when we went to dinner at a friend's house, a friend my husband and I haven't seen in a long time. She knows I have been doing the Grand Tour, introducing my son to different countries and their cultures, food, history, art, music, anything that comes up. She's Indian so she suggested we comes over for dosas (she knows I love them) and have India week. So we did.

And while we were there, I sat back and watched her. I loved the genuine affection she immediately showed my son, whom she's never met before. I enjoyed watching her strong hands as they skillfully spooned idlis out of the steaming trays, or placed them on plates for the children to eat; her hands were fast and steady, but unhurried. Her demeanor was calm, competent, and loving. She's smart, skilled, successful, manages her household well, and yet she induces no envy in me, only peace and a sense of being cared for. It's indescribably wonderful. And such a relief from the evil spirits that seem to infest my mind half the time. (And, no, I don't really think that evil spirits infest my mind. It's just a metaphor, OK?)

Anyway, this has nothing whatsoever to do with the steamed mussels with corn, tomatoes, and bacon I ate a little while ago and now am going to share with you. It's just a thought, an aside, and a tribute to a person who made me feel welcome, full of admiration, but free from quotidian poison. It was truly lovely.

So, let's move on the mussels. I hadn't been to a regular grocery story in a few weeks, but we were almost out of toothpaste, sandwich bags, canola oil, cheese cloth, canning labels--the kind of things that are hard to find at an organic market or a farmer's market, so my son and I went. While we were there, I had the idea that I wanted to make something with mussels for dinner (after all, I recently found out that farmed mussels are OK to eat according to the Monterey Bay Aquarium Seafood Watch, and I really enjoy mussels). So I got a bag (I also got a couple of gorgeous sockeye salmon fillets, but that's a story for another day). When I got the mussels home, I took them out of the plastic bag they were in and put them in a container full of ice in the refrigerator. As I was putting them away, I got a whiff of them and was immediately entranced: A briny, fresh, salty smell came from them, clean and bracing as the ocean. I was entranced. I don't remember ever smelling mussels like that.

When thinking about how to prepare them, I knew I wanted to use some of the sweet corn and tomatoes I got from the market last Saturday (after a visit to another friend on Saturday, we walked away with more tomatoes, beans, and squash, so we've really got a bit of produce glut). I decided to steam them with the mussels in some wine, with a little bacon, and oh yeah, how about a sprinkling of homegrown parsley to round it out? This was a tasty, fresh summer meal, cooked in a just a few minutes.

A note on cleaning mussels and food safety: Most recipes that include mussels have you "debeard" them with a sharp knife. Truth is, most of farmed mussels you get these days don't have much of a beard, perhaps one in ten will. But the beard is kind of a yucky, stringy business that isn't going to please anyone at the table, so definitely cut them off when you find them. Also make sure that you scrub each mussel thoroughly; that will help eliminate any grit. If any of your mussels are already open before you've cooked them, discard immediately (that means they are dead, and you don't want to cook dead mussels). Also, if any of them don't open after you've steamed them, again, discard.

Ingredients

2 lbs (1 bag) farmed mussels, scrubbed, sorted, and debearded
4 slices of bacon, sliced thinly
1/2 onion, chopped finely
corn kernels from three ears*
1 cup cherry tomatoes, halved
2-3 cloves of garlic, crushed
1 cup dry white wine
salt and pepper to taste
a handful of chopped, fresh parsley (or any other herb you've got growing in the garden)

Instructions

This dish takes very little time to cook, which means that preparing all your ingredients in advance is especially important. So first thing, prepare your ingredients.
In a large, deep pan, cook the bacon over medium heat until it's golden brown and crispy.
Add the onions to the pan, cook them until they are soft.
Add the corn, tomatoes, and garlic. Stir until the garlic is fragrant.
Add the mussels to the pan. Stir a couple of times.
Add the wine and cover the pan with a well-fitting lid. Let the mussels steam for 5 minutes. Remove the pan from the heat.
Just before serving, season with salt, pepper, and parsley. Make sure to give everyone some bread to soak up the broth, which is so delicious, it's ridiculous. Imagine you are by the sea and relax.

* A few days ago, I tried to describe how to cut the kernels off the corn cob for my corn chowder post, but I am afraid I didn't do a good job of it. Hopefully the following images do a better job of showing how to do it. Stand the cob up on its end (cut off the end if the cob shifts around too much on the cutting board), hold the knife perpendicular to the cob and slice down, cutting off corn kernels in sheets.

A quick pancake mix recipe

2012-07-15T06:51:00.001-07:00

A friend of mine asked me for a recommendation for a pancake mix. I don't buy pancake mix because it is truly one of those insanely easy things to do that once you know how to do it, you wonder why the heck you ever bought the stuff in a box full of mystery ingredients.

The pancake mix also makes a nice gift. Last Christmas, I made up a batch of the pancake mix, put it in nice bags with instructions, and gave them to some friends and family with a jar of apple cider syrup and some candied walnuts. They were a big hit!

This recipe comes from Keith Snow's Harvest Eating Cookbook, which has lots of great do-it yourself recipes, including creme fraiche, pasta, sausage, and much more. I also recommend checking out his website, which has tons of recipes, blog posts, and other information about eating seasonally.

Ingredients

1 cup whole wheat flour
1 cup unbleached all-purpose flour
1 cup rye flour
1 cup corn meal
2 Tbsp granulated sugar
2 teaspoons baking powder
1 teaspoon kosher salt

Instructions

Combine all the ingredients in a container and shake it thoroughly.
To make the pancakes, combine 1 cup pancake mix with 1 1/2 cups milk and 1 egg. (Label your box of mix with these instructions so that you don't have to look it up every time you want to make pancakes.) Pour about 1/4 cup dollops into a hot, buttered pan or griddle and cook them on both sides until they are golden brown.

More suggestions

Double or even quadruple the pancake mix and store it in the freezer for whenever you want to make pancakes.
Play with the combinations of flours. I like to use oat flour in place of the rye, but there are lots of different flours available. Try them out!
When you make the pancakes, add some some fruit or nuts to the batter.

Corn chowder: A little crunchy, a little salty, a little sweet, a lot of warm in a bowl

2012-07-14T18:48:00.001-07:00

What a week! Multiple deadlines; complicated and unrelated topics (I am just glad I didn't mix up marine engineering with physician documentation, or at least I hope I didn't); nonstop push, push, push to get the work out the door. I still have a deadline pending (but it's a few days away, so I am taking tonight for me--sort of, I am still waiting for an email, but we are going to pretend tonight is all for me).

But I've been a lousy mom, letting my boy run wild in the house, scatter Legos all over the place, build some enormous structure. I don't want this kind of week to be the norm; I want to do better for and with my boy this summer. I suppose this is the last summer I will be "stuck" at home with him. Next year, he'll be old enough to start attending camps, and about a minute later he'll be off to college and starting his own family.

No, I know. There's plenty of time left. It just may not always feel that way. Sometimes the weeks get away from you so much faster than you ever imagined they could.

I did get a homecooked meal on the table every night this week. (Leftovers are always a such a gift.) We still eat out way more than I would like, and that's not good for many reasons, including expense, calories, and unknown ingredients and sources. Furthermore, I just feel guilty about how inconsistent eating out a lot is with the way I want to live (no matter how much I try to eat from restaurants that use sustainable and/or local ingredients).

But it was hard this week. Partly because I was so rushed and exhausted with projects all week, and partly because our stock of chicken, pork, and bacon from Haskins Family Farm was down to nothing but some bacon ends. But I got plenty of vegetables from the farmers' market last Saturday (perhaps too many), including some corn and potatoes, which to me says corn chowder. I love corn chowder, but I only make it during the summer. That's the only time the corn in the soup retains it sweetness and crunch. And with a tiny bit of bacon to start it off, well, that only makes it a little smokier, a little saltier, a little more complex.

This soup can be made with a combination of potatoes. In fact, if you were to switch out a few of the potatoes for sweet potatoes, that wouldn't hurt at all. Nope, not at all. Also, if you like a little more heat (I do have to keep in mind the fact that my son is five), I would highly recommend chopping up a chipotle canned in adobo sauce and add some of that to the soup.

Sadly, I didn't get a picture of the soup. I was too rushed, trying to get food on the table. Next time I make it, I'll try to get one to spruce up this post a little more. In the meantime, here's the recipe.

Ingredients

6 slices of bacon, cut into small pieces (about an inch wide)
1 yellow onion, finely chopped
1 jalapeno, seeded, membrane removed, cut into small pieces (the membrane is where most of the heat of a jalapeno resides)
6 fist-sized potatoes (a mix is always fun, but use anything you have on hand), cut into about 1/2 inch dice
kernels from 6 ears of corn (to slice it off the cob, cut off a small end piece so that you can stand it upright, then cut down the edge of the corn with your knife; the kernels will peel right off)
6-7 cups chicken stock
1-2 cups of heavy cream (or half and half, if that's what you have and are inclined to use)
1 teaspoon ground cumin
salt and pepper to taste

Instructions

In your stock or soup pot, cook the bacon slowly, allowing as much fat to render out as possible and letting the meat get nice and brown and crispy. (Can you smell that?)
With a slotted spoon, pick up the nicely browned bacon bits out of the pot and set them aside in a bowl lined with paper towels for the time being.
Add the onions to the bacon grease in the pan. Over medium-low heat, let the onions sweat for about 10 minutes. They should be nice and soft and "translucent," but not really brown. And they should smell amazing.
Bring up the heat to about medium and add the potatoes to the pot. Let them cook for 5-10 minutes and let them get a little brown around the edges.
Add the jalapenos and the stock to the pot. Add salt, pepper, and cumin to the stock. Bring the stock up to a boil and then lower the heat to a simmer. Let the potatoes cook about 10-15 minutes.
Add the corn to the soup and let it cook another 10 minutes.
Add the heavy cream or half and half and the reserved bacon and let the soup warm up again (about 5 minutes over medium-low heat; you never want to boil cream). Taste the soup to find out if you need any more salt or pepper and adjust accordingly. (It's not easy to correct an oversalted dish, but you may be able to add some more cream or some water if the seasoning isn't wildly off.)
Eat. Enjoy. Be happy. Have a nice evening with your family.

Purple blueberry cake: Baking with my son (and Legos) for #SundaySupper

2012-07-08T02:00:00.000-07:00

OK, so the title should probably be lavender or perhaps lilac blueberry cake, but it's a work in progress and a deep, rich purple is the goal. I am aiming for a purple like Juana Cocina's blueberry sour cream ice cream, which is out of control gorgeous. And I am aiming to create rich color without using artificial food dyes. But the spectacular color was not to be this time. Oh well. My five (and a half) year old son and I had fun baking this cake. So did some of his Lego friends, especially Captain America who defended us from the flour monster.

This week's theme for #SundaySupper is kids in the kitchen. Getting kids in the kitchen early and getting them involved in making some of their own food is a great idea. It builds basic cooking skills like measuring, reading recipes (my boy isn't there yet, but he will be), some basic math, some nutritional information, but more important it creates a sense of comfort and confidence in a kitchen, like this is a place that you know and feel at home in. The best way to control what and how much you eat is to learn to cook it yourself. Without the confidence built from familiarity, the kitchen can seem intimidating. (I've written about fear in the kitchen before.) Thankfully, my boy won't grow up with that fear.

I asked him what he wanted to make for this blog post, and he decided he wanted to make a cake and frosting from Williams-Sonoma's The Kid's Cookbook, which has lots of great somewhat simplified recipes (good for adults too) that are almost all made from scratch (which is really important to me; I am afraid I don't much care for "recipes" that start with processed, packaged foods). From the basic recipes in there, we modified them a bit to try to get color into the cake and the frosting. Like I said, I am not ecstatic about how the color turned out and will probably have to try a few more variations until I get it as purple as I want it to be, but it's a tasty cake anyway. (As you will no doubt notice, I am not skilled when it comes to decorating cakes. Perhaps one day I will learn to do better, for now, I'll just muddle through.)

Ingredients

FOR THE CAKE

butter for greasing the cake pan (about 1 Tbsp)
flour for the pan (about 2 Tbsps)
1 3/4 cups all-purpose flour
2 1/2 tsps baking powder
1/4 tsp salt
1/2 cup butter, room temperature
1 cup sugar
2 eggs
1 1/2 tsps vanilla extract
1/3 cup pureed frozen blueberries (I really like Wyman's frozen wild blueberries)
1/3 cup milk

FOR THE FROSTING

12 Tbsps butter, room temperature
3 cups confectioner's sugar (sifted)
2 Tbsps pureed frozen blueberries, strained
2 Tbsps heavy cream
1 1/2 tsps vanilla extract
plus about a cup of blueberry jam for the inside of the cake

Instructions

FOR THE CAKE

Preheat the oven to 350 degrees Fahrenheit. Then grease and flour an 8-inch springform pan:

Measure flour, baking powder, and salt into a medium bowl and mix it together. Set it aside for now.

Add sugar and butter to a mixer bowl. Beat with the paddle attachment of your stand mixer until the butter and sugar are creamy.

Add the eggs and vanilla and continue beating the mix until smooth. Reduce the speed on the machine and add the blueberry puree and the milk. Finally, add the flour mixture.

Combine everything quickly, but completely, and spread the batter into your springform pan (note, the batter isn't very runny, you will want to smooth it out with a spatula). And, because I trust the farmer who raises my eggs, I let my son sop the pot. (I wouldn't do this with industrial eggs anymore.)

Bake it in the oven for 45 to 50 minutes. When it's done (test for doneness with a toothpick inserted in the center of the cake; if it comes out dry, the cake is done), take it out and let it cool in the pan on a baking rack for 15 minutes.

Then, get the cake out of the pan and let it cool completely on the baking rack. Go ahead and get out your butter to soften and blueberries to defrost during this time. (My boo and I watched Captain America while it cooled; it was on the fourth of July that we baked this after all.)

FOR THE FROSTING

To make the frosting, puree about a quarter cup of blueberries and strain the puree. I went ahead and poured the heavy cream through the strainer to try and pick up more of the color.

Add the butter, cream, blueberry puree, vanilla, and confectioner's sugar to your mixer bowl.

Beat until the frosting is fluffy.

Cut the cake into two layers. Spread a layer of blueberry jam on the bottom layer. Then gently place the top layer onto the bottom layer. Try to line them up as evenly as possible.

Spread a thin layer of frosting all over the cake. This layer is called the crumb layer and will basically glue down the crumbs. Then spread a thick layer of frosting all over. To make my super fancy border, spoon frosting into a plastic bag, cut a tip off one corner, and push out one little dollop of frosting at a time all around the outside rim of the cake.

Then invite some friends over to eat it.

And of course, it wouldn't be #SundaySupper without all the other great meals that my fellow bloggers have put together this week. Check out all these tasty meals that can get your kids in the kitchen:

Start your day:

Panko Encrusted French Toast Sticks ~Doggie At the Dinner Table
Pineapple Not-Upside Down Muffins ~In the Kitchen with Audrey
Bacon, Egg & Sausage Breakfast Cups ~Daily Dish Recipes
Buttermilk French Toast with Homemade Cinnamon – Raisin Bread ~What Smells So Good

Healthy snackers:

Snack Attack: 3 Healthy Choices for Little Nibblers ~Cindy’s Recipes and Writings
Fruit Salad in an Orange Cup ~Mama’s Blissful Bites

Main meal:

Whole-wheat Pretzel Dogs ~Family Spice
Poblano Mac ‘N Cheese ~Juanita’s Cocina
Coconut Chicken and Shrimp ~Super for a Steal
Lunie and Mini-me’s Grilled Pizza ~Cravings of a Lunatic
Hedgehog Meatballs and Chili Dog Pie ~Cooking by the Seat of our Pants
Walking Tostada ~Shockingly Delicious
Mini Sausage Rolls ~Small Wallet Big Appetite
Mini Corn Dog Muffins ~In The Kitchen With KP
Mexican Black Bean & Quinoa Burgers with Homemade Guacamole ~Cupcakes and Kale Chips
Threaded Spaghetti Hot Dog Bites ~Damn Delicious
Golden Potato Patties ~My Trials in the Kitchen
Grilled Chicken Wings in Sesame Flavors ~The Queen’s Notebook
Spaghetti Tacos ~Girlichef
Parmesan Corn on the Cob ~Home Cooking Memories
Yum Yum Salmon ~Family Foodie
Pad Thai ~Meal Planning Magic
Chicken Tortilla Bake ~Mrs. Mama Hen

Sweet treats:

Chocolate Slab ~Happy Baking Days
Chocolate Chip Cut-Out Cookies ~Chocolate Moosey
Self-Crust Coconut Pie ~Magnolia Days
Fresh Cherry Clafoutis ~The Meltaways
Wolf’s Wonderful Peanut Butter-Brownie Fudge Sundaes ~The Weekend Gourmet
Cookies and Cream Ice Cream ~The Messy Baker Blog
Healthy Creamy Caramel Apple Parfaits with Greek Yogurt ~Sue’s Nutrition Buzz
Chocolate and Salted Caramel Pudding Pops ~Hezzi-D’s Cooks and Books
Chocolate Cheese Turnover ~Basic and Delicious
Chocotorta Vintage Kitchen Notes
Oatmeal and M&M Cookies ~That Skinny Chick Can Bake
Tropical Popsicles ~Pippi’s in the Kitchen Again
Carrot Cupcakes ~Diabetic Foodie

Our #SundaySupper live chat will start at 3 pm EST. Follow us on twitter by using hashtag #Sundaysupper or using Tweetchat.

Keeping it simple: The perfect burger

2012-07-03T18:45:00.000-07:00

First, a confession. Last week was Australia week on the "Grand Tour" with my son. I did a lousy job. We talked a bit about marsupials, got a video from the library about how kids in Australia live, and drew a flag, but I lost focus. I never got around to getting vegemite (which is apparently huge in Australia), and I never made the pavlova I intended to make (thanks to Kendra and Sabrina for the suggestions though). And I never tried making meat pies, which I think would be pretty delicious. My apologies to Australia: I didn't teach my boy enough about you.

But I am anxious to do better this week, which is USA week in honor of the 4th of July. After spending a little time learning about the Declaration of Independence and the Revolutionary War and drawing the flag this morning, dinner tonight was cheeseburgers, which definitely rank high on my top-ten American foods list.

Like most people in America, I have had all kinds of burgers: beef, turkey, veggie, lamb, with all kinds of toppings and all kinds of qualities (dry, juicy, flavorless, delicious, weird). Of course, burger preferences like all food preferences are subjective, but one of the keys to a great burger is juiciness. Don't get me wrong, great flavor is also important, but if your burger isn't a mess, with juices dripping off your hands as you eat it, then you are missing something fundamental about a burger: It's supposed to be a mess. If it isn't, you are doing it wrong.

So how do you make that happen? Well, first and most important, you have to choose the right meat. I know really pure purists would probably have you grind your own meat from a particular cut but that's more ambitious and equipment-intensive than I am prepared for. I think it's probably OK to get ground beef from a vendor you trust, for example, from a farmer at the farmers market you feel good about or another trustworthy source of grass-fed beef (on grass-fed I will not compromise; it's better for the animal and for you).

Another important feature of the meat is fat content. You can't have a burger made from lean meat. So put down that package of 95-5 beef, or even 90-10. Get the fatty stuff. Why? Because the fat is where the juiciness comes from. And it just plain tastes good. (Furthermore, I am not convinced that a low-fat diet is all it's cracked up to be in terms of keeping you healthy anyway. This article from Mark Bittman raises this topic.)

All right, so now that you have some good, grass-fed ground beef with a fat content of at least 15 percent, you are almost done with making your burger. Because the success of this food hinges entirely on doing as little as possible. Sprinkle salt and pepper on the burger, but nothing more than that. Place it in the pan, but then leave it alone. Heck, walk away for a few minutes so you aren't tempted to fuss with it. Drop a little tasty cheese on it before serving, if you are so inclined. Serve it with salsa, guacamole, mayonnaise, whatever you want and have. But the important thing is to get the basics down. If you can't make a good burger completely undressed, you aren't really making a good burger. You are making good toppings.

Ingredients*

1 lb ground beef, at least 15 percent fat
salt and pepper
vegetable oil for the pan
cheese of your choice (optional; I used an excellent local blue cheese)
4 toasted burger buns
a little butter

Instructions

Divide the meat into four equal portions. Gently shape the meat into patties between a quarter inch and a half-inch thick. (Manipulate the meat as little as you possibly can. The less you mess with it, the juicier the burger will be.)
Salt and pepper both sides of the burgers liberally.
Let the burgers come to room temp before cooking.
Heat the oil in your grill pan to medium-high heat.
Add the burgers to the pan. Set the timer for five minutes and don't touch the burgers again.
At the five-minute mark, flip the burgers and set the timer for another five minutes. Place the cheese on the burgers.
Butter the toasted buns.
When the patties are done, place them on the toasted buns and serve. (Next time I make these, I am going to make them with cheddar cheese and salsa. That's going to be good.)

* Adapted from Bobby Flay's perfect burger.

Grilled Pork Satays and Peanut Sauce for #SundaySupper

2012-07-01T01:00:00.000-07:00

Next week is July 4, Independence Day, that most American of holidays. To mark the occasion, this week's #SundaySupper theme is celebrating with family and friends. To me, a summer celebration is incomplete if you don't fire up the grill. What can I say? I love the grill. I loved the flavor of the smoke; I love how elemental and self-sufficient it is.

Grilling is also how I remember the most festive celebrations of my childhood. In the white light of summer, my cousin and I would run around in the woods until the call floated through the cool twilight air, "Dinner's ready!" My mother's signature dish was always chicken or beef satays served with peanut sauce. All the cooks in my family wanted her recipe, but she still keeps it a secret to this day.

In part to honor that treasured memory and my mom and in part to try and swipe that dish (sorry mom), I decided to try to re-create something like her satays and peanut sauce. And I think I've succeeded pretty well. I used pork instead of chicken or beef (because most of the meat I eat comes from Haskins Family Farm, who sell mainly pork and chicken), and I served it with some grilled corn and a super-simple salad of cherry tomatoes, cucumbers, and vinegar instead of a baked potato with sour cream, but I stayed true to the memory of family festivities.

Although the meal has a distinctly Asian flavor, it celebrates the history of America by highlighting some New World ingredients, such as peanuts, and showcasing how they incorporated themselves seamlessly into dishes from faraway lands. Other ingredients that have become pillars of Old World cuisines but originated here in the Americas are tomatoes and peppers. How much more American can it get to celebrate a gracious and delicious expression of the melting pot?

For this dish, you will need some wooden skewers (which you can get at most grocery stores). To minimize burning them, soak them in water for at least an hour before you thread the meat on them. Also, be prepared to get your hands messy. It's just that kind of dish.

Ingredients
FOR THE MARINADE

3/4 cup soy sauce
1/2 cup rice wine vinegar
1/4 rice wine
3 cloves garlic, crushed
2 Tbsps honey
1 tsp dried ginger (or 1 Tbsp fresh, chopped, if you have it)
1 Tbsp sesame oil
2-3 lbs pork loin, cut into 1-inch cubes

FOR THE PEANUT SAUCE

1 16-oz can light unsweetened coconut milk
1/2 cup crunchy peanut butter
1 shallot, chopped finely
3 garlic cloves, crushed
2 tsps vegetable oil
1/4 cup soy sauce
1 tsp brown sugar
salt to taste
chopped chives or green onions (optional)

Directions

Combine the marinade ingredients with the meat in a ziplock bag. Push as much of the air out of the bag as possible. Place the bag in a bowl or on a plate and refrigerate for at least six hours up to 24. Flip the bag a few times while it's marinating.
About two hours before you plan to grill the meat, grab a handful of skewers and soak them in water. (Don't worry about using too many; you can re-use the ones you didn't use, just let them dry out a bit.)
About an hour before grilling, get the meat out of the refrigerator and let it come to room temperature (or thereabouts).
Start your grill. You will be using pretty high, direct heat for this dish.
Thread the meat cubes onto the skewers (about eight cubes per stick).
While you wait for the grill to come up to temp, make the peanut sauce. In small sauce pan, heat the vegetable and add the shallots. Let them brown a bit.
Add the coconut milk to the pan. Mix in the peanut butter, garlic, soy sauce, brown sugar, and salt. As it cooks, it will thicken a bit. Keep it warm.
Grill the satays, turning them about a quarter turn every two to three minutes.
Serve the satays with the peanut sauce, sprinkle some chives or green onions on top.

And don't forget to check out the delicious dishes that the rest of the #SundaySupper group is serving up for the 4th of July!

Main Dishes:

Tender & Sweet Crockpot Brisket Juanita’s Cocina
Savory Patriotic Chicken Kabobs Big Bear’s Wife
Firecracker Salmon Rolls Comfy Cuisine
Red, White & Blue Grilled Pizza Momma’s Meals
Baby Back Ribs with Balsamic Peach BBQ Sauce Damn Delicious
Bubblin’ Brown Sugar Baby Back Ribs In The Kitchen With KP
Buttermilk Oven Fried Chicken The Girl in the Little Red Kitchen
Grilled Hawaiian Teriyaki Beef Mrs. Mama Hen
Cantaloupe and Prosciutto Salad with Perfectly Grilled Chicken and Potatoes Daddy Knows Less
Texas Smoked Brisket Doggie At The Dinner Table
Grilled Chicken in a Blueberry BBQ Sauce Small Wallet Big Appetite
Chicken Burgers with Curried Cabbage Slaw-Indian Soni’s Food for Thought
Finger Foods for the Fourth Pescetarian Journal

Salads and Sides:

Southwestern Corn and Black Bean Salad Supper for a Steal
Roasted/Grilled Asparagus with Parmesan Katherine Martinelli
Patriotic Ranch Potato Salad The Meltaways
Roasted Red Pepper & White Bean Salad Are you hungry
Texas-Creole Crawfish Potato Salad The Weekend gourmet
Spicy Italian Peppers in Sauce What Smells so Good?
Sangria Fruit Salad Cindy’s Recipes and Writings
Stuffed Black Olive Cookistry
Mexican Quinoa Salad with Creamy Avocado Dressing Dinners Dishes and Desserts
Low Fat Pasta Salad Basic and Delicious
Bean Salad with Pickled Vegetables Diabetic Foodie
Tomato and Mozzarella Appetizer Family Foodie

Desserts:

Red White & Blueberry Ricotta Cupcakes Sue’s Nutrition Buzz
Red Velvet Brownies Magnolia Days
S’mores Pastries Daily Dish Recipes
Red, White and Blue Firecracker Cupcakes Chocolate Moosey
Caramel-filled Vanilla Cupcakes with Vanilla Bean Buttercream The Messy Baker
Strawberry and Cream Cake Cupcakes and Kale Chips
White Chocolate Berry Tart Vintage Kitchen Notes
Red White and Blue Coconut Rum Cake Family Spice
Individual Red White and Blue Triffles Chelsea’s Culinary Indulgence
Mini Carrot Cakes Mama’s Blissful Bites
Plum and Apple Pies Cositas Bonitas

Fabulous Pairings by Martin from ENOFYLZ

Pesto, mozzarella, and cherry tomato pizzas

2012-06-29T15:42:00.001-07:00

The time had come to cut back the basil. In the last few weeks, it shot up from the dirt like a shiny green rocket. To avoid blooming (which spoils the flavor of basil), I cut it back hard and ended up with a whole lot of basil on my hands. I made pesto.

I also had some nice, sweet little cherry tomatoes from the farmers market, and I needed to make something I could pack for a picnic. I thought about trying to make a tomato tart, but I didn't have a lot of time (and honestly, I have yet to make a pie, so I didn't want to mess up dinner the first time trying it). So I made pizzas. Pesto, mozzarella, and cherry tomato pizzas. And yep, they were as good as they sound. Just sweet tomatoes, cheesy goodness, and a nice crisp crust with a smear of pesto.

Ingredients
FOR THE PIZZA DOUGH*

1 1/2 cups lukewarm water
2 tsps (or 1 envelope) dry yeast
1/2 cup semolina flour
1 cup whole wheat flour
2 1/2 to 3 cups all purpose flour
1 1/2 tsps salt
2 Tbsps olive oil

FOR THE TOPPINGS

1 cup pesto (approximately)
1 pint cherry tomatoes, sliced
1 lb ball of mozzarella, sliced thinly
grated Parmigiano Reggiano

Directions

Mix 1/2 cup of the water with the yeast. Let it stand about 10 minutes. (The yeast should be somewhat foamy.
Add the rest of the water, the olive oil, the salt, and the flour and mix until the flour is completely incorporated and the dough is slightly sticky. You may need to do this with your hands.
Oil a bowl, place the dough in the bowl. Roll it over a few times so that it's thinly coated with oil. Cover with plastic wrap and let it rise for 45-60 minutes.
Divide the dough into four equal parts and roll them into balls. Let them rise under plastic for another 30 minutes.
Preheat the oven to 500 degrees (Fahrenheit).
Flatten the dough balls into thin disks (or if you are using baking sheets, rectangles). Try to make the dough as thin as possible without tearing it. Let the disks or rectangles rest another 15 minutes.
When it's time to bake the pizzas, spread pesto all over them (as close to the edge as possible).
Distribute the mozzarella slices among the pizzas.
Spread the tomatoes on top of the pizzas. Grate Parmigiano Reggiano over the top of the pizzas.
Bake them in the oven for 15 minutes. Serve and eat. They can also be eaten when they are lukewarm.

* Adapted from Deborah Madison's Vegetarian Cooking for Everyone.

Black raspberry jam: A lesson in restraint

2012-06-26T17:34:00.000-07:00

There should be something like a Hippocratic Oath for cooking that says, "First, do no harm...." Why do I say that? Because I just finished a batch of jam. It has only three ingredients: black raspberries, lemon juice, and sugar. It's perfect. Sparkling, dark, rich, and flavorful. Tastes like a bright summer day.

And, in a way, making this jam was ridiculously simple. It attains perfection by minimal means, by doing so very little with a gorgeous ingredient picked this morning with my very own (very scratched) hands at Green Truck Farm out in Markham, Virginia.

This time of year, backing off and letting the ingredients speak for themselves is the real art of cooking and eating. As a cook, I am often inclined to try to gussy things up, do more, make the food complicated, but with in-season produce at its peak, exhibiting restraint lets you experience depth and complexity of flavor that tells a story about the sun, the soil, the air, and the rain of your world.

This jam is an exquisite example of showing restraint in cooking and letting the flavor of the season shine through. It is not, however, a good example of showing restraint in eating. Since completing this batch a few hours ago, I have been back at the "extra" jar again and again with a spoon. I don't think it will make it through the evening. I am going to have to go back out to Green Truck Farm and get more black raspberries. (Do I have anything I need to do tomorrow...?)

Ingredients*

3 1/2 lbs black raspberries, divided
2 1/2 lbs organic cane sugar
5 oz. lemon juice, strained

Instructions

Prepare 8 8-oz jars (wash, sterilize, etc.) according to your favorite method, manufacturer recommendations, or the National Center for Home Food Preservation. Keep them warm.
Place a plate with five metal spoons in the freezer for testing the jam.
Combine 1 lb black raspberries, sugar, and lemon juice in a jam pan (if you have one) or a large stock pot. Bring the mix to a boil and let it boil very fast and hot for one minute.
Add the rest of the blackberries to the mix in the pot. Bring the mix up to a very fast boil again. Skim a few times. Stir regularly, to make sure the jam doesn't stick to the bottom of the pot. (Be careful: The jam will spatter, and it is very hot.)
Let it boil for 10-12 minutes. Remove the pot from the heat while you test for doneness by placing a sample of the jam on one of the frozen spoons. After about half a minute in the freezer, the jam on the spoon should have stiffened to, well, a jammy consistency. If it's still very runny, let the jam in the pot cook for another couple of minutes.
Carefully transfer the jam in the pot to the prepared jars. Leave 1/4 inch of space at the top (not much more, or you won't get a good seal), clean the edges of the jars with damp paper towels, place lids and bands on the jars, and process in a water bath or oven.
Let them cool overnight without moving them so that they have a chance to set properly. Check the seals in the morning (I love the little pops that the jars make when they seal). If any of the jars didn't seal, use it right away.

* Based on Rachel Saunders's recipe from The Blue Chair Jam Cookbook.

Skagen-inspired shrimp toasts: A special treat for Swedish Midsummer

2012-06-24T18:04:00.001-07:00

In Sweden, Midsummer is celebrated on the Friday and Saturday right after (or during) the summer solstice. It's one of the most important holidays in the Swedish calendar, comparable to Christmas and New Year. It's basically an old heathen tradition that celebrates sun and fertility at a time when the sun doesn't really set and the beauty of a Swedish summer has finally come to full flower after a long, cold winter. It's party time. People head out to parks and raise a Midsummer pole that they've decorated with flowers and dance around it to traditional music. They wear crowns of flowers in their hair. And of course, they eat. (What celebration doesn't include food, right?)

A friend let me share her picture of a typical Midsummer celebration.

Traditionally, Swedish Midsummer meals consist of pickled herring (I must confess that this is not one of my favorites), new potatoes served with dill and butter or sour cream (yum), strawberries with cream (or better yet, the beautiful little wild strawberries called smultron). And with that of course, you are supposed to drink shots of snaps, while singing drinking songs. (I settled for some really good hard cider instead.)

For our Midsummer celebration and the last Swedish meal for Sweden week, I modified the traditional meal a bit. For one thing, I have never been able to eat pickled herring with joy and pleasure. I have choked down a piece or two from time to time to be polite, but that's the best I can do. I was able to get some lovely new potatoes from the farmer's market, along with some fragrant dill. Strawberries are over for the season here, but we do have raspberries and blueberries (the queen's berries) at the market, which had to suffice. And grilling a nice piece of meat is always popular for a summer meal.

But, I did want my family to try something I have loved since I first had it that says "party" to any person who has ever lived in Sweden: Toast Skagen. However, because I didn't have the right kind of roe for the dish (I was able to find some herring roe at IKEA and the right kind of shrimp*), I am hesitant to call this dish Toast Skagen (especially because that is such a fine and elegant dish and my toasts were more "rustic," but not necessarily in the gorgeous way). Instead, I choose to call them simply Skagen-inspired shrimp toasts. They are so easy to make, it's ridiculous. The only work involved is cleaning the shrimp. But they are so delicious, even my five-year old son loved them and ate every last bit.

Ingredients

1 500-gram bag of frozen northern shrimp, defrosted, peeled, and cleaned
4 teaspoons herring roe (or any other flavorful, light-colored roe you can find; don't use a black caviar, it will stain and taste too strong)
4 slices light bread, toasted
3-4 tablespoons mayonnaise
four thin slices of lemon
juice from half a lemon
sprigs of dill for garnish

Instructions

Spread mayonnaise on the slices of toast.
Sprinkle some lemon juice on the mayonnaise.
Evenly divide the peeled and cleaned shrimp among the toasts.
Cut each lemon slice through one side of the rind and all way through to the other side without cutting it completely in half. Twist each half of the lemon slice in opposite directions and garnish the shrimp.
Spoon some herring roe onto the toasts.
Add a sprig of dill on each toast.
Enjoy!

* A word about shrimp: I don't like most shrimp. I do, however, like the little pink shrimp that you typically get in Scandinavia known as northern shrimp or prawns (their Latin name is Pandalus borealis, which I just had to share after spending quite some time trying to look them up). Compared with most shrimp that I've found here in the United States, they live up to their shrimply name, so cleaning them takes a long time and is fiddly. I still prefer to get them shell and head on, because their texture is weird when they come pre-cleaned. I've only been able to find them frozen at IKEA, which totally ruins any attempts at eating locally, but this is one of those cases where I definitely prefer an imported product over what I can find here.

Tora's real food

Reflections on winter and a bowl of beef stew with Guinness and bacon

Beef stew with Guinness and bacon

Ingredients

Instructions

Chicken liver paté: #SundaySupper is home for the holidays

Ingredients

Directions

Breakfast

Appetizers & Snacks

Sides

Main Dishes

Desserts

Drinks

Pork and beans with Alton Brown's pickled pork for #SundaySupper

Ingredients

Directions

Starters or Snacks:

The Main Dish:

Amazing Sides:

Sweet Endings:

Wine Pairings:

Pancake mix with apple cider syrup and candied walnuts: A gift from the kitchen for #SundaySupper

Ingredients

Instructions

Breads and Breakfast

Condiments and Ingredients

Soup and Snacks

Sweets

Drinks

Pink lemon cupcakes: The trouble with color (and a heartbreaking baby story)

Ingredients

Directions

Fall market soup with bacon, beans, sweet potatoes, and kale

Ingredients

Directions

Butternut squash and tomato soup: Celebrating all things orange for #SundaySupper

Ingredients

Instructions

Sunrise (Breakfast and Brunch)

High Noon (Soups, Salads, and Sandwiches)

Sunset (Dinner and Main Dishes)

By the Bonfire (Sweets, Snacks, and Sips)

Apple gingersnap cookies: Welcome to the #SundaySupper Autumn Apple Party

Ingredients

Directions

Soups, Salads, Starters, and Breads

Main Meals

Sides

Desserts

Beverages

Pork tacos for Mexican Independence Day and #SundaySupper

Ingredients

Directions

Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)

La Comida (the Food)

Postres (Desserts)

Bebidas (Beverages)

Potato salad with Stilton and bacon for a Labor Day Cookout and #SundaySupper

Tarragon-lemon roasted chicken

Pasta with sausage and cherry tomatoes: A quick back-to-school dinner for #SundaySupper

Ingredients

Instructions

Variations

The Sunday Supper Lineup

Shrimp Skagen salad in avocado halves: A special treat for a special #SundaySupper wine event

Bacon and Cheese Quiche for #SundaySupper and #CookForJulia

Creamed corn: An easy, delicious side dish

Salmon with leek-mustard sauce and pistachio topping

Steamed mussels with corn, tomatoes, and bacon...and a confession about envy

A quick pancake mix recipe

Corn chowder: A little crunchy, a little salty, a little sweet, a lot of warm in a bowl

Purple blueberry cake: Baking with my son (and Legos) for #SundaySupper

Keeping it simple: The perfect burger

Grilled Pork Satays and Peanut Sauce for #SundaySupper

Pesto, mozzarella, and cherry tomato pizzas

Black raspberry jam: A lesson in restraint

Skagen-inspired shrimp toasts: A special treat for Swedish Midsummer