Recipe: Happy Sandwich Salad for Ganesh

I portioned this out: half with hot, pickled okra and the other without.

John wrote and mentioned he made the happy sandwich salad with the addition of garam masala, a spice mixture from India. I had been thinking of adapting my recipe with the addition of curry, spiciness and eastern flavors, and his addition spurred me to action. Here's the updated recipe for Happy Sandwich Salad with an Indian accent. Read about preparing the tofu here.

Recipe: Happy Sandwich Salad for Ganesh
3 ribs celery, sliced horizontally in three pieces and cut on the diagonal into quarter-inch pieces
3/4 cup mayonnaise or mayonnaise style product*
2 tsp. fresh lemon juice
1 tsp. tumeric
2 tsp. curry powder
1 tsp. dry mustard
A large pinch of cayenne
2 tbsp. Mayor Grey chutney, large piece chopped
1 14-oz package of Chinese-style tofu
4-5 large picked okras, chopped into small to medium rounds.

In a big yellow bowl, combine the celery with the next six ingredients, stirring to blend. Using your finger, crumble the dried tofu slices into the mixture and fold until well-mixed. Add the okra and stir to combine. Season with salt and freshly-ground pepper, taste and check for seasoning. This is delicious as soon as its prepared, but even better after it sits in the refrigerator overnight. Serve on toast, in a wrap, on a bed of greens or just on a spoon from the bowl.

*I've updated the recipe with a little more mayo, realizing I use a heaping 1/2 cup (more like 3/4 cup) rather than a perfect 1/2 cup. But, to your taste of course!

Recipe: John's Scones

John made these delicious scones when we were visiting in the LGB and they are simple and perfect for breakfast--or a mid-morning snack. He made his with the elusive cinnamon chip, but I used walnuts and dried cranberries to equal success. I've altered the recipe to say 'one cup of your favorite mix-in,' which could be dried blueberries, chopped fresh strawberries, pecans, dried apricots, white chocolate....or whatever you can think up. What makes this recipe so simple is that you just drop them right on the cookie sheet and bake--with a little pat on top or not, it's up to you.

Recipe: John's Delicious Scones

2 cups all-purpose flour (I used half white whole wheat, for a healthy twist.)
1 cup of your favorite mix-in
1/3 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
5 tbsp. unsalted butter, cut into sm. pieces
3/4 cup buttermilk

Preheat the over to 425 degrees. Sift flour with salt, sugar, baking soda, and baking powder into a big yellow bowl. Cut in the butter with a pastry blender until well mixed.* Add your mix-in and toss well to mix. Sprinkle the milk over and mix gently with a fork until dough just holds together. Drop by spoon onto lightly greased baking sheet. Dip your hand in flour and gently pat down the scones until about 1 inch thick. Bake for 12-15 minutes.

*Alternatively, you can combine all of these ingredients in the bowl of your food processor, then transfer to a big yellow bowl and proceed.

The Last of my California Vacation Arrived

When we were in Long Beach, we spent some time at We Olive tasting all of the wonderful California olive oils. Of course, I couldn't bring any back because of restrictions on liquids, but John was kind enough to send it via the post and included a little something extra: Brunette Belgian praline spread. Yum, can't wait to taste it, but not sure what I should put it on. Toast? Pancakes?

I also can't wait to try the lime olive oil and the blackberry balsamic vinegar with pear...

Recipe: Tortilla Pizzas

I guess say this a lot: this isn't so much as recipe as a suggestion, use tortillas (flour or whole wheat) to make easy pizzas topped with whatever you have one hand. Last week I made two:

• One classically topped with tomato sauce and cheese, plus some fresh basil
• Another topped with white gravy, mashed potatoes, Parmesan cheese & tarragon
  

Mashed potato pizza? What? Yes, it's great and not that original. I think we had some, or saw some, on a trip to Madison, WI a couple of years ago where we some great pizza at a place that presents some very interesting pizzas by the slice--but it didn't make the blog. Anyway, the one I made was delicious and a wonderful way to use up leftover mashed potatoes.

Here's how:

Recipe: Thin & Crispy Personal Pizzas

• Preheat over to 425 degrees.
• Spray both sides of the tortilla or wrap of your choice with cooking spray and place on a large, rimmed cookie sheet.
• Use the topping of your choice to adorn the tortillas.
• Bake for 15-25 minutes until the 'crust' is crispy, the cheese is melted and everything else is warm and bubbly.

Mangez!

Veggies!

I am feeling a little spoiled this week, especially after a big basket of just-picked-this-morning vegetables were delivered to my office. David and Kathy have a beautiful garden and I was delighted to share in their bounty: broccoli, new potatoes and spring onions.

With beautiful, fresh produce I like to do as little as possible, so it was a just a spritz of olive oil on the broccoli and potatoes, a sprinkle of salt and then some time in the oven. Delicious!

Ah, summer.

Recipe: Cava Sangria

This is my favorite sangria recipe which I originally posted in 2006. I made it last night (as least once or twice annually) so wanted to remind you to try it if you haven't: delicious.

Recipe: Cava Sangria
Sangria is always a welcome addition to entertaining in the summer, but this version is especially delicious and refreshing. This recipe is based on one from Jose Andres' in Bon Appetite, June 2006.

1/2 cup white grape juice
6 tbsp. Licor 43 or Tuaca (I used Tuaca. The bottle of Licor 43 I found was about 60 years old.)
5 tbsp. brandy
2 tbsp. sugar
2 750-ml bottle of cava
1 cup sliced strawberries (plus more for garnish)
Fresh mint

Combine the first four ingredients in a large pitcher, stirring until the sugar dissolves. Add the strawberries and allow to sit for several hours or overnight. Add the two bottles of cava, stir to combine and serve over ice. Garnish with mint and strawberries.

Fantastic Dinner

Monday evening, Ann Albano, executive director of the Cleveland Sculpture Center, was in Terre Haute to finalize the jurying of the 65th Annual Wabash Valley Juried Exhibition. She had done the preliminary work long distance, but came this week to see the submissions she accepted in person and decide awards. It's an exciting and eclectic exhibition, and the Swope will be announcing the winners and sharing other information about WVJE in the coming weeks.

It was a delight to meet Ann and also have the opportunity to introduce her to the wonderful community of arts supporters in Terre Haute. Since she deals with sculpture, we invited friends from Art Spaces, Inc. as well as Board members who work with both organizations. David and Kathy Brentlinger hosted a fantastic dinner at their home outside of town. We had cocktails and hors d'oeuvres by the pool with lively conversation, then dinner inside. Everything was delicious, but I could have eaten an entire plate of the potatoes. David and Kathy are consummate hosts and made sure everyone had a fantastic evening.

The 65th Annual Wabash Valley Juried Exhibition will open to the public on Saturday, July 11 with a reception from 2 to 3 p.m., and awards at 2 p.m. The exhibition is sponsored by First Financial Bank.

Recipe: Strawberry Sorbet

The strawberry-fest continues! We crushed some of the freshly-picked berries from last week and stashed them in the freezer. Transforming those beautiful berries into a delicious sorbet couldn't be easier. There is very little added sugar, so it's basically like eating cold, amazing fruit on a spoon.

Recipe: Strawberry Sorbet

6 tablespoons sugar
3 tablespoons water
pinch of salt
3 cups of crushed strawberries
juice from half of a lemon

In a small saucepan, simmer the sugar, water and salt until it is completely dissolved and syrupy--two minutes or so. In a blender, combine the lemon juice, sugar syrup and strawberries. Blend until uniformly pureed. Chill for several hours then process in you ice cream maker according to the manufacturers directions. Best when consumer in the day or two after making.

Recipe: Eggless/Tofu/Sandwich Salad

When I first became a vegetarian, I had the darnedest time understanding tofu. Lots of books suggested great ideas for using it, but I had no idea how to prepare it. I would buy the wrong type, prepare it the wrong way and end up with some odd-sort-of good something.

And there were mixes and recipes for 'eggless' salad and I tried to enjoy them, but never came up with something that was really....delicious. After lots of trial and error, I've finally come with a preparation and recipe that you won't be able to stop eating. The key here is how you deal with the tofu, the rest can be handled according to taste. I love the strong flavor of dry mustard and lots of relish, so this recipe leans that way. Like something creamier? Use more mayo. Want something cruchier? Add more celery. Suit yourself.

To prepare the tofu:
Buy a tub of Chinese-style tofu packed in water: don't buy the smoother, Japanese-style sold in aseptic containers. Get extra-firm and organic, if you can find it. Place the tofu in its container in the freezer and leave it there overnight to freeze. That's right: you've got to start this part a day or two ahead. Freezing the tofu magically transforms it, making it firmer and chewier.

Next morning, put the tofu out to thaw. Once it's completely thawed, drain off the water and press as much water out as you can. Next, slice the tofu into six slices. Using a couple of layers of paper towels and working with two pieces at a time, squeeze as much water out of the slices as you can. The more water out, the more flavoring gets in.

Now, here's the recipe for the salad...

Recipe: Happy Sandwich Salad

3 ribs celery, sliced horizontally in three pieces and cut on the diagonal into quarter-inch pieces
3/4 cup mayonnaise or mayonnaise style product (I use a soy product, but its up to you.)*
2 tsp. fresh lemon juice
1 tsp. tumeric (in addition to giving the salad a great yellow color, tumeric is great for you.)
1 1/2 tsp. dry mustard (use less if you want a milder flavor)
A large pinch of cayenne
1 14-oz package of Chinese-style tofu prepared as described above
4-5 tbsp of sweet pickle relish (if you like it)

In a big yellow bowl, combine the celery with the next five ingredients, stirring to blend. Using your finger, crumble the dried tofu slices into the mixture and fold until well-mixed. Add the pickle relish and stir to combine. Season with salt and freshly-ground pepper, taste and check for seasoning. This is delicious as soon as its prepared, but even better after it sits in the refrigerator overnight. Serve on toast, in a wrap, on a bed of greens or just on a spoon from the bowl.

For my next batch, I am going to substituted finely chopped hot pickled okra for the relish and lemon. It think it will give the salad a briny kick and fiery bite that will be delicious. We'll see.

*I've updated the recipe with a little more mayo, realizing I use a heaping 1/2 cup (more like 3/4 cup) rather than a perfect 1/2 cup. But, to your taste of course!