bigYELLOWbowl

Caramel

2011-12-12T14:30:00.001-05:00

Last year I made some of my mom's caramel corn for a party and everyone really enjoyed it. Someone who expressed being particular about caramel corn said it was some of the best they'd had. I think it's the best, but it's the caramel corn i grew up eating! I've tweaked my mom's recipe a little to make mine a salted caramel corn, but use whichever variation appeals to you. It is super easy to make, plus one recipe makes enough to share with friends or coworkers. I made a bunch for my staff this year for Christmas presents, plus experimented with chocolate and peanut butter variations you may want to try...

Miss Barbara's Salted Caramel Corn

2 cups brown sugar

2 sticks of butter, room temperature

1/2 cup light Karo syrup (red label)

3 tsp Kosher salt or 2 tsp table salt*

1 tsp vanilla

1/2 tsp baking soda

Abut 9 quarts air popped popcorn, from 1 1/2 cups unpopped kernels

Preheat oven to 250 degrees. Divide popcorn between two large baking dishes. In a large saucepan, bring sugar, butter, syrup and salt to a boil. Cook for about five minutes, until it reaches 'soft ball' stage on a candy thermometer. Remove from heat and stir in vanilla and baking soda; the mixture will expand. Pour over popcorn and stir until it is nicely coated. Bake in oven for one hour, stirring every fifteen minutes.

Chocolate Caramel Popcorn

Reduce salt to 1 1/2 tsp Kosher salt or 1 tsp table salt, if you want

With the vanilla and baking soda, add three tablespoons cocoa powder

Continue with recipe as directed above,

*For a regular caramel popcorn, use 1 1/2 tsp Kosher salt or 1 tsp table salt.

White Lady

2011-10-29T17:38:00.001-04:00

A couple of weeks ago, I finally had the pleasure of entertaining in the new place. It was relaxed and casual, with dinner served on the terrace on a beautiful West Texas evening. I wanted something simple, so I opted for Italian, utilizing some of my favorite recipes which are easy fare, but not your basic spaghetti with meatless balls.

To start, I served some olives, breadsticks (HEB sells the brand above from Liguria in three different flavors, but you can find them here. Addicted!) and these delicious artichokes which are similar to a stuffed version, but oh so much easier.

Next was one of my favorite salads for fall: Dama Bianca. This salad is very simple, but combines ingredients in a way that makes them special--and delicious! Fennel, celery hearts and fresh mozzarella dressed with lemon juice and olive oil combine to create the "white lady," an Italian classic.

Recipe: Dama Bianca
What makes this simple salad so delicious is the care you take in preparing the ingredients. Unless you're a master chef who can slice celery and fennel like it is butter, it's best to use a mandolin as paper thin slices of both take on a different quality than thicker slices. Likewise, tearing the cheese gives it the perfect, feathery texture to complement the crunch of the vegetables. Traditionally, this salad is made with the female fennel bulbs, which are fat and wide and considered to be sweeter than the male.

2 medium fennel bulbs, stalks discarded, but reserve a few of the fronds for garnish
6 pale inner (white) celery stalks, leaves reserved and stalks thinly sliced
1 (1/2-pound) ball buffalo mozzarella, roughly torn
1/2 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
6 tablespoons good-quality fruity extra-virgin olive oil
1/4 teaspoon fine sea salt

Halve fennel lengthwise and remove the core, then thinly slice crosswise with a mandolin or shaver, then layer in a large salad bowl. Top with celery and mozzarella. Whisk together zest, juice, oil, sea salt, and 1/4 teaspoon pepper and drizzle over salad. Garnish with the celery leaves and fennel fronds.

For the main course, I served a pasta dressed with a pea and walnut pesto then tossed with some white beans. This sauce is delicious anytime of year made with frozen peas, but is especially good with fresh peas in the spring. My published recipe is vegan, but I used Parmesan cheese since it was dinner for company.

Dessert was my best chocolate gelato recipe with amaretti cookies crumbled over the top. Of course I had a small bowl to nibble on the side. No one wanted coffee, so we sipped small glasses of Weller's bourbon, which has always been a favorite I could never find in Indiana.

It was a fun evening and wonderful to share food with friends.

O-K-L-A, O-K-R-A

2011-10-09T08:03:00.001-04:00

The 2011 vintage of okra has arrived--including four jars pickled with peppers promised to burn you out! Come see me, I'll make brunch and serve you bloody Marys garnished with the good stuff...

Cough-A

2011-10-08T18:49:00.001-04:00

This is my new coffee maker. A coffee still? Not quite...

Yes, I realize it may be quite cool where you are already--even though it's only early October. Perhaps it's even snowing? But in West Texas it is still warm, so I have not yet turned from my obsession with iced coffee.

Now some people, and coffee establishments, like to pour hot coffee right over ice and tell you that it's iced coffee, but for me that just isn't right. The coffee becomes all diluted. Others brew hot coffee and then chill it before it's served, which does work alright in my opinion. But I have really become a fan of cold-brewed coffee. The flavor isn't as acidic and I think makes the perfect cup for enjoying over ice with a little soy creamer.

So what to do? I just buy a three liter jug of water and pour in 1.5 cups of coarse-ground coffee, put the cap back on, give it a good shake and then let it set in the fridge for 24 hours. Then I 'decant' it through a coffee-filter lined funnel into another jug. Voila! I have iced coffee ready for the entire week, easy as that.

So, bookmark this post so when it warms up where you are next spring you'll be all ready to prepare a jug of iced brew.

Delicious Curry

2011-10-06T19:52:00.001-04:00

Recipe: Paneer Curry with Peas

Ingredients:
1 pound paneer* or firm or extra-firm tofu, cut into 3/4- to 1-inch cubes
3-4 tablespoons vegetable oil
1 large onion, peeled and cut into quarters
2 tablespoons minced ginger
3 garlic cloves, minced
1 teaspoon ground cumin
2 teaspoons ground coriander
1 serrano chile, minced with seeds
1 28-ounce can crushed tomatoes with added puree
1/2 cup water
1 teaspoon turmeric
1 1/2 cups frozen peas, thawed
1 teaspoon garam masala
1/3 cup chopped fresh cilantro

Rice or naan for serving.

Heat 2 tablespoons vegetable oil in large nonstick skillet over medium-high heat. Add tofu or paneer to skillet and cook until it starts to brown, tossing quickly and often. Transfer to a plate.

While the tofu or paneer is cooking, pulse the onion in a food processor until finely chopped, but not so fine that it starts to get watery. Heat remaining oil in skillet to medium, then add chopped onion and cook until beginning to brown, stirring often, about 10 minutes. Add minced ginger, minced garlic, cumin, ground coriander, and minced serrano chile--with as many or little seeds as you want. (How hot do you want it to be? Thai hot?) Stir one minute, then add crushed tomatoes with puree, 1/2 cup water, and turmeric; bring to simmer. Reduce heat, then simmer until its starts to thicken, stirring occasionally. 15-20 minutes.

Add peas and paneer/tofu, cook another five minutes or until everything is heated through. Stir in garam masala and cilantro, then season curry with salt and pepper. Serve with rice, naan or it's pretty darn delicious just on it's own!

*What is paneer? A mild and delicious soft cheese used in Indian cooking. Extra firm tofu is a great, and lighter, substitute.

Squashed

2011-09-20T20:50:00.001-04:00

It's September and 85 degrees in Midland, so of course thoughts turn to the warm, comforting foods of fall. Actually, I saw a movie and had dinner with friends on Saturday and they were kind enough to send me home with some of the overflow from their CSA: some peculiar green and yellow squash, two butternut squashes and a variety of onions. Wonderful.

So, for dinner I cooked the squash, added salt, pepper, butter, a drizzle of maple syrup and 1/4 tsp. of garam masala, them topped it with some walnuts for a little crunch. It added the kick the sweet, rich squash called for and made it the perfect accompaniment to my BBQ Quorn.

Garam masala is an Indian spice mixture used in many different curries, but can also he added to a variety of other foods. Like on winter squash! If you haven't tried it, you should. I'm making a tomato based pea and paneer curry tomorrow night that will also feature some garam masala. I'll be sure and share the recipe...

Shake it.

2011-09-14T19:54:00.001-04:00

For better or for worse, Graham's Pharmacy is located right around the corner of my new office. In addition to pharmaceutical needs, they have fun gifts, chic home goods and great kitchenware. But the real draw (or problem, depending on your perspective) is the lunch counter: that's right a real-deal lunch counter complete with stools and...

...hand-dipped malts and snakes! (Even peanut butter!) Hot fudge sundaes! Banana splits! And...

...spicy pimento cheese sandwiches served on toast with lettuce, pickles and Miracle Whip. It is so good, I could eat it every day. How do the make it spicy? I'm not sure, but I needed a treat today, so I indulged with both. Otherwise, I try and forget the place even exists.

More in this article from 2010.

Location:Midland, TX

Carbo Loading

2011-08-20T22:31:00.001-04:00

I guess I was starving today when I hit the HEB to pick up a few things, because I kept being drawn to the carbs. It's been great to shop at one of their stores again and the Midland location has great produce, some of the Central Market products (pasta sauce, Italian sodas, good butter, etc.), a health section, amazing bulk selection (dark chocolate pistachios?) and a wonderful beer and wine market. Cheeses? About anything you could want!

Today I found fresh garlic naan (they had plain too) in the bakery...

And crepes (pronounce it 'kreps' to sound snooty après moi) in the refrigerator section. Amazing. They had stacks of plain ones you could buy for making a variety of desserts or main dishes, plus rolled and filled ones in four or five sweet and savory variations.

I chose the cheese and blueberry as a Sunday treat. I'm not cooking very much, but I'm eating alright thanks to HEB. Love it.

Cool Off

2011-08-17T07:38:00.001-04:00

I usually prefer a glass of red wine, but when the temperature sores, I want something...cooler. A nice chilled white. With a few cubes of ice? I know, not classy, right? But, think...again.

Have you ever tried New Age white? If you have, you may have thought, "This is like Riesling on steroids!" But, if you drink it the way the Argentinians do, it is the perfect summer refresher: pour it over ice and add a squeeze of lime. WHAT?! It's true and it's delicious. New Age white is slightly effervescent and the lime is the perfect contrast to the wine. Honestly.

It's called a 'Tincho' after the man who, thankfully, invented it. The 'cocktail' is low in alcohol, slightly fizzy and absolutely refreshing. It was a summer favorite when we lived in Austin and I was happy to find it at the store here in Midland. Cheers!

Around Midland

2011-08-14T10:22:00.001-04:00

Well, if you haven't heard, bigYELLOWbowl is now the hottest food blog in Midland, TX. In fact, it may be the only food blog in Midland, TX! Contrary to perception, there is more to eat out here than Tex-Mex. I got to explore a couple of places this past weekend and look forward to all there is to eat around town...

Several people had recommended El Burrito, especially for breakfast, so I gave it a shot on Friday. I will start out by saying: don't go here for the coffee. It's your basic bad diner variety, but other than that: the food is delicious! The chilaquiles were amazing and honestly enough for two people. The surprise was the cheesy potatoes that came on the side--odd, but very yummy.

Next door to El Burrito is Tony's Bakery where we picked up a couple of sugar cookies and were offered three different varieties of Danish, hot from the oven. If I hadn't been stuffed full of chilaquiles, I definitely would ha e ordered one because they smelled amazing.

I also got to try Jersey Girl Pizza in Odessa, which had also been recommended by a variety of people. They have a wonderful variety of toppings and the crust was superb, but there was a little too much cheese for it to have that true New York-style taste. Delicious nonetheless. In fact, a couple of leftover slices in the fridge will probably be lunch!

There is always more to eat! And I'll be sure and tell you all about it...

Recipe: Cottage Cheese Pancakes

2011-08-14T09:58:00.001-04:00

I guess the first question is: who thought to put cottage cheese in pancakes? Well honestly, who thought of anything? And if it's delicious, why does it matter? I think it was my friend Stephanie who first served them to me, using a recipe her father had served her during a recovery from an especially debilitating illness. They were delicious and the cottage cheese adds a certain something to the pancakes.

This recipe, based on one from Martha Stewart, is what I made for breakfast on Saturday morning along with some Tofurkey breakfast links which I hadn't tried, but particularly enjoyed. I suggest you Mix up your regular pancake recipe and try these!

Ingredients:

3/4 cup all-purpose flour (spooned and leveled)
1 tablespoon sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup low-fat (1 percent) cottage cheese
2/3 cup milk
1 large egg
1 teaspoon vanilla extract
5 teaspoons vegetable oil
Directions:

1. In a large bowl, stir together flour, sugar, baking powder, and baking soda. Stir in cottage cheese, milk, egg whites, and vanilla.

2. In a large nonstick skillet, heat 2 teaspoons oil over medium. Working in batches, drop cottage cheese mixture by 1/4 cupfuls into pan (2 or 3 at a time).

3. Cook until bottoms are set and tops have small bubbles, about 1 minute. Turn pancakes and cook until just firm in the center, 1 to 3 minutes more. Repeat, using remaining 3 teaspoons oil for the other batches.

Veggie Pimento Cheese Burger of the Gods

2011-03-21T19:38:00.002-04:00

I have been busy updating my recipe files with the Paprika app for iPad. I have had my Precious for about a year and Paprika is one of the best apps I have bought, turning my already amazing iPad into the most impressive recipe box ever. It 'swipes' recipes from most of the major sites, including photos. Once you have the recipe in Paprika, you can edit it easily, email to a friend or add it to your shopping list--which automatically adds the ingredients to a list, which again you can modify. Amazing. I love it.

Four large binders of copies of recipes from magazines? Gone.

Stack of old magazines I hadn't had time to photocopy? Donated to the Library book sale.

Going through all of the recipes was also great because I found some things I wanted to make and ideas for other meals and dishes. Case in point: Pimento Cheese Veggie Burger. What? I mentioned this to my friend John and he said, "Yes, I put pimento cheese on everything." And well he should. I've made sandwiches out of it, filled celery with it, spread it on every manner of cracker and used it in grilled cheese. Why NOT a pimento cheese burger? So when I made some p.c. to take to a friends house on Saturday night, I held a little back for just that very experiment.

Why not a pimento cheese burger before now is really the question, because it is one of the best things I have ever eaten. It goes like this: a little bit of mayo on the bun (I'm really not a mayo on a burger type of guy, but it does go perfectly with the p.c.), some bread and butter pickle slices, a couple of pieces of veggie bacon for smoky crunch, your favorite veggie patty cooked to perfection and smothered with a big dollop of pimento cheese that melts all down the sides of the burger. It. Is. Heaven.

Whether you make the p.c. or buy it, I don't care. Just try this and thank me.

Recipe: Pimento Cheese Spread (redux)
Research and experimentation continues, but here is my latest suggestion for pimento cheese spread, perfect as an appetizer or on the pimento cheese burger, as above. (Yes, I purposely shaped the pimento cheese to look like my home state of Oklahoma. Why not?)

1/4 lb. cream cheese, softened
4 oz. jar pimentos, drained with liquid reserved
1/2 cup mayo or Miracle Whip
1 tsp. sugar
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1/8 tsp. cayenne
1 tsp. rice vinegar (or other low-acid vinegar)
1-2 tsp. reserved pimento liquid, as needed
Couple of dashes of hot sauce
Salt and pepper to taste
8 oz. sharp cheddar, grated
8 oz. Monterey Jack, grated

Combine the mayo and cream cheese in a big yellow bowl, using an electric mixer or by hand, mix until well-blended. Add the sugar through salt and pepper, combine until well-mixed. Add the cheeses and mix by hand until well combined. Serve and enjoy!

Mangez!

Our Lord Seitan

2011-02-20T15:52:00.000-05:00

I've been trying to make a good seitan at home for years now. I've tried a variety of recipes, mixes and techniques. I wanted something that could be used in different applications, had a good flavor and, most importantly, the perfect texture. For me the target has always been the seitan White Wave used to have in the freezer section that is no longer available. I think I about have it down and several people who have tried (or heard) of my homemade seitan have asked for the recipe. So, I'm going to put it all down here--or attempt to. If you try it, please let me know how the instructions read and how the variations work for you. I'd love any feedback.

Recipe: Basic Seitan
This is a basic recipe, but there are two different textural variations and a myriad of seasoning options. Pick and choose what you would enjoy.

Basic ingredients:
1 16 oz. can chickpeas, drained and well-rinsed
2 tbsp. olive oil or vegetable oil
2 tbsp. toasted sesame oil
1/2 cup vegetable broth (use chicken-flavored bouillon if you have it. or even beef-flavored is good.)
4 tbsp. soy sauce (I generally use Tamari in the kitchen, but here use a classic, basic soy sauce. You'll notice there isn't any additional salt, so all it comes from the soy and vegetable broth.)
4 cloves of garlic, minced
1-2 tsp. liquid smoke (Optional, but the liquid smoke adds a very savory component.)

Seasoning variations

You can use a few of the following. When I'm making it, I consider what the end recipe will be and include those same flavorings in the seitan. If I'm going to do something simple with it, like make fried chicken or chicken salad, I'll just use poultry seasoning or thyme. Maybe lemon zest? If I'm going to do something Asian, I'd probably use all sesame oil (instead of half olive half sesame as above), ginger and the garlic powder. It's up to you!

1 tsp. of paprika
1 tsp. onion and/or garlic powder
1 tsp. poultry seasoning
1 tsp. thyme
1 tsp. grated fresh ginger
1 tsp. lemon zest
1/2 crushed red pepper
1 tbsp. tomato paste
Freshly ground black pepper

Textural variations:

For a more tender seitan you can shred to make pulled 'pork' or Korean BBQ, use the first one. For a firmer seitan you want to dice or fry, use the second. Yes, I bread and fry this like conventional fried chicken in a giant, cast-iron skillet. And, just like its real-life counterpart, it's so good the next day, cold out of the fridge.

Tender
1/2 cup nutritional yeast
1 1/2 cup vital wheat gluten*
Firmer
1/4 cup nutritional yeast
1 3/4 cup vital wheat gluten

Putting it all together

This may seem like a lot of work, but honestly, you can have this cooking on stove in a matter of minutes once you get all of your ingredients together. The trick? Food processor. Or as they say en français, robot coupe!

1. Heat a large pot with water and fitted with a steamer on high until it's steaming, then turn down to medium. Cover.
2. Tear off four sheets of aluminum foil, about square in shape.

3. In a food processor, combine all of your ingredients from the garbanzo beans through whatever seasoning you decide to use. Pulse, then run the processor until everything is very smooth, scraping down the side of the bowl once.

4. Add the combination of nutritional yeast and vital wheat gluten that you're using, then pulse until it comes together and a dough forms.

5. Turn the dough out onto a cutting board and divide into four pieces. Knead each for two to three minutes, making sure all of the ingredients are well combined. After kneading each piece, gently pull it apart, knead it back together, and pull it apart. This helps the gluten to form and really improve the texture. I made a short video, because I'm not sure I can explain this technique very well. Tell me how you would?

6. Wrap each piece of seitan in foil tightly, folding the ends over each piece. Place in the pot, cover and steam for 40 minutes, turning once about halfway. Remove from heat and let cool.
7. You can use the seitan immediately, and if you are going to shred it with a couple of forks, it's easiest to do while it's still warm. But, the flavor and texture does improve from it cooling completely and resting in the fridge overnight.

And that my friends, is making seitan!

*I prefer Bob's Red Mill. I have tried other brands, but this is really the best.

John's Red Sauce

2011-02-07T19:16:00.001-05:00

I have been cleaning out a little and finding all kinds of treasures such as old photos, cards from friends and...hand scrawled recipes! Including John's red sauce which I think I wrote down as he was making several years ago at the lakehouse to use in lasagna. Pretty tasty, the flavor just gets better as it simmers!

Recipe: John's Red Sauce
Olive oil
1 large onion, finely diced
3 tbsp. garlic, minced
1/2 tsp. crushed red pepper
2 tbsp. dried basil
1/2 tbsp. dried oregano
2, 28 oz. cans of crushed tomatoes
1 28 oz. can chunky-style crushed tomatoes
1 28 oz. can diced tomatoes
1/2 tbsp. vinegar

Sauté the onion and garlic in the olive oil until the onion is softened. Add the red pepper, basil and oregano, simmer for a few more minutes. Add the tomatoes and vinegar. Simmer for 20-30 minutes, until it begins to thicken. Season with salt and pepper; taste and adjust.

Delicious.

Cake!

2011-02-06T14:21:00.004-05:00

For my birthday, my mom made two cakes: a hummingbird cake and a chocolate layer cake. Imagine my surprise when she cut into the chocolate cake and it was checkered! Lovely and delicious. Mom said she wanted a cake pan like this when she was younger, but never got one. She saw one in a catalog and decided it would be a lot of fun. She was right!

Yummy! And three candles for health, wealth and happiness...

Sriracha Glazed Seitan

2011-02-05T20:23:00.001-05:00

There are a lot of different stories about what inspired sriracha sauce, what culture it comes from and what the rooster on the bottle means. Bottom line? Who cares! It's yummy and I, like a lot of people, love it on everything from scrambled eggs to pad thai, pizza to okra. I tweaked this recipe by using my homemade seitan and a couple of additions to the glaze. It is spicy, slightly sweet and was delicious served with some brown rice and a little steamed broccoli.

Recipe: Sriracha-Glazed Seitan
For the glaze:
1/4 cup soy sauce
2 tbsp. plus 1 tsp. unseasoned rice wine vinegar
1 tbsp. Sriracha sauce
1 tbsp. brown sugar
1 1/2 tsp. grated ginger
1 1/2 tsp. sesame oil
1 tsp. tomato paste
1/2 tsp. liquid smoke
1 clove garlic, finely minced

Combine all in a small bowl, whisk together. Toss with 1 lb. chicken-style seitan, cut into larger pieces and let marinade for 30-minutes. Meanwhile, preheat the oven to 400 degrees. Turn the seitan into a large, glass baking dish so that it fits in one layer. Bake until the seitan begins to brown and the sauce thickens, about 20 minutes, turning once halfway through cooking.

Pea Pesto, Please

2011-01-19T20:27:00.001-05:00

When you say pesto, I think, "basil." But, pesto comes from the Italian for 'to pound or to crush,' so a pesto can actually have any manner of ingredients and still fit the definition. Including peas and walnuts! This recipe couldn't be easier or more delicious, but I do think that peas and pasta is one of those perfect pairings. Here, I kept it vegan by using olive oil and omitting any cheese. A little nutritional yeast adds a savory component and I entreat you to use as much freshly ground black pepper as you can stand--the bite of the pepper brings out the sweetness of the peas. If you cook your peas in the microwave, you can have a sauce ready in the time it takes to cook the penne.

Recipe: Pea and Walnut Pesto
1 (10-ounce) package frozen peas
3 large garlic cloves
1/2 cup raw walnuts
1/4 cup nutritional yeast
1/3 cup olive oil
1 pound penne

Cook peas according to package directions in the microwave. In the meantime, cook pasta to al dente, reserving 1/2 cup pasta water before draining. In a food processor, combine the garlic and walnuts, processing until finely chopped. Add the peas, nutritional yeast, olive oil and process until smooth. Add salt and pepper to taste. Gently toss pasta with pea mixture, adding a little water to smooth the sauce as you toss.

Enjoy!

4-6 servings.

Hey Pumpkin!

2010-07-30T21:53:00.001-04:00

We went for a little cookout at Stephanie's tonight and she sent us home with this great pumpkin from her garden. Now, what to do with it? Any suggestions?

Korean BBQ Tacos

2010-06-30T19:35:00.000-04:00

Let's be clear: I have never eaten a taco off an LA taco truck. When I was 'eating Los Angeles' in May, I thought about trying to track one down, but most aren't that veggie friendly. And if you were following, it was obvious I didnt have trouble finding something to eat in California. But, I have read about them. And the Twitter phenomenon that has been their making. But, I haven't eaten a taco off an LA taco truck.

We barely even have tacos in Indiana!

But, I wanted to try one of those delicious Korean BBQ tacos, spicy and sweet with a cool crisp pickle or kimchee to balance the filling. Solution? Make it! There are recipes floating all over the web, so I read a couple and went from there.

Step one: I made my own seitan. I've been working on this recipe for a while and variations on it. For this version, I made it a little softer so in could pull it apart with a fork after it cooked and it would be ready for the sauce. I also used Asian flavorings so it would be suited for the BBQ.*

Step two: make the sauce. The key ingredient to the sauce is gochujang, which is one of the classic Korean condiments. It's a red pepper sauce that is fermented, so it brings a depth and sweetness to the dish that other hot sauces would not. And the heat is in the back! Whew. Other than finding the red pepper sauce, the ingredients are pretty simple, but the together...something out of this world.

Recipe: Korean BBQ Sauce
2 tablespoons Korean fermented hot pepper paste (gochujang)
2 tablespoons agave nectar
2 tablespoons soy sauce
2 teaspoons Asian toasted sesame oil
1 teaspoon rice wine vinegar (unseasoned)
1 teaspoon liquid smoke

Combine all ingredients in a small measuring cup, whisk to combine. You can use sugar instead of the agave, but make sure it dissolves completely. The agave does add a slightly richer dimension, in my opinion, Or you might try brown sugar?

Step three: make the pickle. Or you could buy it. Maybe a jar of kimchee? But, I just combined one English cucumber, peeled, seeded and thinly sliced with a shredded Napa cabbage. Add enough rice vinegar (unseasoned), a little sugar and some salt. Stir to combine and let chill for about an hour. This is a Mildred type of recipe, but you really can't go wrong. You just want something cool and crisp to contrast with the BBQ.

Step four: cook the BBQ. Heat a non-stick skillet to medium-high heat with about two tablespoons of oil. Add about 12 ounces of shredded seitan and cook until it begins to brown and turn crispy. Remove from the heat and turn down the stove, add the BBQ sauce and return to the heat, stirring until all the pieces are coated and gooey. Deliciously gooey.

Step five: warm up the corn tortillas, fill with the BBQ and top with the pickle, Enjoy!

*I'll get a recipe written for this eventually, but it is still kind of in development.

Tamales!

2010-06-27T10:37:00.000-04:00

There has been long talk amongst our friends about tamales--how much we loved them, how hard it was to make them and when we would have them again at a restaurant or purchased from the store. We talked about that big tamale party we would have and how our freezers would be filled to the brim with tamales ripe for the picking. A lot of talk!

But, on one of out recent trips to Bloomington, Ellie bought a tamale cookbook by Daniel Hoyer filled with detailed instructions, plenty of photos and great recipes. So, it was on. The Caldwells gathered the supplies and began the preparation, then we all pitched in filling and rolling the little packets, drinking sangria and eating chips to stave off hunger while the tamales steamed. But it was worth it! Delicious. We made one with a tomato salsa, chicken-style seitan and black beans. The second ones were filled with roasted poblanos, fresh sweet corn and queso fresca. Amazing. Worth it and a lot of fun!

Peas, Please

2010-06-14T19:23:00.000-04:00

Saturday at the farmer's market was all about the green: asparagus, broccoli and shell peas. I'm not sure what I'll do with the asparagus and broccoli, but I knew exactly what I wanted to do with the peas: pasta.

Guilano Hazan's new cookbook, Thirty Minute Pasta: 100 quick and easy recipes, is filled with wonderful recipes and ideas for pasta. Think you've made every pasta imaginable? Think you have already tossed everything you can toss with noodles? Think again.

The idea for the peas with pasta is simplicity embodied: cook an onion; add some peas; puree half of the mixture; add back to the peas with some pasta water; and finally toss with the pasta. I made this recipe during the winter with frozen peas and it was delicious, but making it with fresh peas took the pasta to a whole new level.

Since there is no butter, cheese, citrus or other flavors, the sweet, green essence of the peas really sings a magnificent solo. The only thing you need is salt and plenty of freshly ground black pepper, which provides the perfect contrast to the peas. A drizzle of olive oil over the finished dish? Delizioso!

Peanut Butter Gelato

2010-06-13T14:12:00.002-04:00

It's summer, so time to break out the ice cream maker! Since it was a friend's birthday, I decided to inaugurate the season with a classic devil's food cake layered with peanut butter frosting and covered in a chocolate gaze. Not rich enough for you? How about a scoop of peanut butter gelato on the side? Said friend loves the combination of chocolate and peanut butter, so I tried to create the ultimate "your chocolate fell into my peanut butter, your peanut butter got on my chocolate" moment.

Recipe: Peanut Butter Gelato
2 cups of whole milk
1 cup of heavy whipping cream
1 cup peanut butter
2 teaspoons vanilla
3 tablespoons corn starch
1/2 cup sugar

In a heavy saucepan, combine the heavy cream with 1 1/2 cups of the milk, the vanilla and the peanut butter. Heat over medium-high heat, stirring with a whisk until the peanut butter melts and the mixture begins to steam. Meanwhile, in a small yellow bowl, combine the other 1/2 cup of milk with the sugar and cornstarch, stir until smooth.

Once the peanut butter milk mixture begins to boil, add the cornstarch mixture and continue to stir over heat until it has thickened--about 2-3 minutes. Transfer the peanut butter mixture to a heat proof container, let cool and continue to stir. Once it is cool enough, cover with plastic wrap (with the plastic wrap touching the top of the mixture) and place in the refrigerator to chill, preferable overnight.

You can skip this step, but if you want the smoothest gelato possible, pass the mixture through a fine, mesh sieve once it is completely chilled, but before you freeze it. Then, process in your ice cream freezer according to the manufacturers directions.

Cherry Chomper!

2010-06-13T12:58:00.000-04:00

It's my favorite season--cherry season! And while I already own a cherry/olive pitter, I may just have to double up and own two, because this Cherry Chomper is too cute to resist.

Breakfast Tacos Live

2010-06-12T09:21:00.000-04:00

This morning after our first visit to the Terre Haute farmer's market this season (broccoli, shell peas & asparagus), we stopped at the house and made some breakfast tacos with egg, veggie bacon and FRENCH FRIES. That's right, y'all. Perhaps they aren't standard Austin BTs, but after the French fries in the tacos in San Diego, I'm much more open. And what are fries, but crispy potatoes? Why not?! Try it, you'll thank me.

Eating California (Final Wrap)

2010-06-12T09:06:00.000-04:00

Oh, I'm still reeling from all of the wonderful food I had in California! I finished up the conference with a couple of great eats, then continued the trip with friends in Long Beach, but we ventured into LA and Pasadena, eating as we went.

The last night of the conference, I went to an event at the Hammer Museum at UCLA. They have a great collection, wonderful space and threw a fabulous party. There were multiple stations of food around the courtyard and all of it was catered by Wolfgang Puck's. One table featured only tomatoes: a large plate of tomato Caprese with a mixture of delicious heirloom varieties; a shooter of tomato bisque topped with a dollop of savory whipped cream; and a refreshing scoop of tomato basil sorbet. It was all amazing!

Breakfast the last morning was at the Original Pantry downtown, open and serving since 1924 or something like that. It has a lot of charm, with vintage signs and the cashier in a little cage. And the buckwheat pancakes were amazing. Plus, they keep the coffee coming.

The first night in Long Beach was Thai, fresh and delicious. We followed the meal with yogurt and donuts. Well, I had yogurt. How many donut shops are there in souther California? Thousands. How do they stay in business?

Real Food Daily has been serving up organic, vegan cuisine since the 1990s and has several locations in the LA area. We had dinner at the West Hollywood locale and really enjoyed everything, from the nachos to homestyle seitan smothered in gravy. My only complaint--I don't like my hot and cold foods to be on the same plate. I know, picky.

Dinner Saturday night on Long Beach was at Number Nine, a fantastic little Vietnamese place that was modern, chic and delicious. Loved the bahn mi and the noodles. It was so good and I'd be there every night if it were around the corner from me!

We also revisited several delicious places from last year, especially for breakfast and brunch. I ended everything I ate and can't wait for my next trip to California!

First Market Trip

2010-06-11T18:01:00.000-04:00

Last Saturday we went to Bloomington, IN with friends to go to the farmer's market, hit Farm Bloomington for brunch and of course pop into Target. There were so many delicious things at the market! I bought baby squash, baby sweet potatoes, salad greens, asparagus, tomatoes and cherries.

I made a delicious market salad with some of the produce...

...and used some of leftovers for a 'hippie' lunch with tofu and quinoa.

So very glad summer (and cherry season!) is here. And also happy to have friends who like to shop, eat and cook.

Eating California (Part Six)

2010-05-25T18:48:00.001-04:00

The conference is in full swing, but that doesn't mean the eating has stopped. Quite the contrary!

First, I cannot say enough about Bottega Louie at 7th & Grand. We had a great, fantastic breakfast there on Sunday morning and then stopped today for a sweet snack in between sessions.

Breakfast was delicious: fresh OJ, hot coffee and wonderful eats. Gab ordered the farm breakfast which was a wonderful mélange of seasonal vegetable each cooked to perfection and topped with poached eggs. Sensational. I ordered the lemon ricotta pancakes which were light, fluffy and topped with fresh blueberries.

The pastry case deserved it own worship, so today after lunch we stopped to pay tribute.

Lunch was at Blossom, a Vietnamese place which serves Vegetarian Pho and other Asian delicacies. I miss our Austin Vietnamese restaurants, so I never miss chance to enjoy vegetarian Pho when I am presented with the opportutity. It was quite refreshing, despite the warm weather/hot soup combo. I started with a yummy spring roll and peanut sauce, but was too engaged to photograph the Pho.

Back to the pastries: I had a Snickers tart, which is just what you would imagine, a peanut crust, caramel filling and chocolate ganache. Heaven! Gab had a pistachio cupcake which was tall and slender, packages in a little gold crown and topped with a perfect swirl of frosting.

Will I be able to make one more trip to Bottega Louie before I depart? I hope so! Oh, and a celebrity sighting--the mother of the main character from Big Love. Gab is a fan and spotted her buying a baguette. I missed it.

Eating California (Part Five)

2010-05-23T11:18:00.001-04:00

I always knew I would spend time in Purgatory. I just didn't realize they would have such great pizza! Purgatory Pizza in downtown LA is fantastic, and just what the doctor ordered for an easy, breezy Saturday night.

Why go? To see the cryptic, modern murals based on Jean-Luc Goddard's 'Breathless'; for the weird, hipster service; for the Diablo sauce on the pizza; for the great crust; and for the vegan cheese! It's not an exclusively vegan pizza place, but it's an option if you're into that.

Delicious, spicy pizza goodness on a pretty awesome crust. I'm having a leftover piece to get me started this morning...

Eating California (Part Four)

2010-05-22T12:42:00.000-04:00

The final evening of eating in San Diego was extraordinary--Extraordinary Desserts! It was kind of funny as we talked about what to have for dinner. I thought after all of the wonderful food we had consumed, some vegetables or a salad sounded good. Gab said, "They have great salads at Extraordinary Desserts....and they also have....DESSERTS."

Hmmm, a light dinner and something amazing from the pastry case was just what I had in mind! And it was the cutest place filled with people taking photos of their food, so I felt instantly at home.

The evil grins? We are thinking about dessert and discussing museum education world domination!

The salads. Mine was a perfect Greek with lots of olives and very delicate greens, very different than what you normally get with a Greek salad. Gab had a salad with candied nuts and blue cheese, topped with beautiful little flower petals.

It was challenging deciding what to have from the case, but I ultimately had to have the giant Pavlova, topped with a mound of fresh berries. It was heaven. And Gab had the coconut cream cake, which was also divine. We took her mom a mini-chocolate Bundt cake dripping with glaze. Sorry, no photo...

So, San Diego was awesome. Lots of food, art and more food. Onto to LA!

Eating California (Part Three)

2010-05-21T21:09:00.001-04:00

What visit to southern California would be complete without tacos? Not mine. Especially since I'm imagining/writing a cookbook on vegetarian and vegan tacos. I had to research! So, Gab took me to a great place right around the corner from her house: Lucha Libre, Gourmet Taco Shop.

Great how? Great tacos, great attitude and...great decor! As the name might imply, the restaurant has a luxe-Mexican wrestler theme, which means gold and fuchsia everywhere. Along with wrestlers in masks. Even the bathroom featured works from art history remained with wrestling masks!

Fantastic whipped soda; regular readers know I got the orange. An array of salsas and pickles and delicious tacos.

Gab had a the Queso Taco with chicken, avocado and cheese.

I ordered the Veg Out, which sounded amazing and had roasted zucchini, corn and a thin slice of grilled queso fresco.

BUT, the true winner of the meal, the taco I will remember and try to duplicate at home was the Tap Out, filled with avocado, poblano sauce and the vegetarian option--FRENCH FRIES. Fries in a taco? Indeed. Tasty and amazing. I'm still thinking about it...

Eating California (Part Two)

2010-05-21T11:14:00.001-04:00

Gab and I had a fantastic dinner--a big thank you to all of her friends who recommended the Linkery. As you might imagine, a place called the Linkery serves....links! Yes, house-made sausages, but it doesn't end there. The menu is comprised of farm-to-table delicacies inspired by whatever is fresh and delicious. We sat at a table overlooking the street and watched all the people go by, but they also had dark booths in the back if you want a private and secluded dinner.

We started with some delicious starburst squash that had been fried in a beer batter and served with an aioli. They were perfection--done, but not soft; toothsome, but not raw.

There was so much to order on the menu, including many vegetarian and vegan choices. Which you might think is odd, for a Linkery, but I had a hard time deciding. And wine! And beer! And the menu changes regularly...

...but I decided on the house-made pasta with a macadamia nut pesto topped with fresh asparagus and a little bit of cheese. It was pasta perfection.

Gab ordered the picnic plate which was a feast of meat: her choice of two links, potato salad, cole slaw, toast, a little wedge of cheese and some mustard sauce. Of course, the server tried to bring it to me, thinking the manly man had ordered the big plate of sausages!

Dessert! The best angel food cake ever...denser than most and slightly toasted on a little swirl of strawberry coulis and topped with lavender ice cream. Now, I'm not big on lavender flavored food, because it always tastes like I am eating soap, but this was delicious. Perhaps it was tempered by the strawberry, but the floral flavor was amazing with the cake.

We were stuffed and sated! A wonderful dinner...

Eating California (Part One)

2010-05-21T10:47:00.002-04:00

The first part of my California trip is to San Diego, a new city for me, to visit my gal pal Gab. She has a super cute place with a wonderful view and fantastic patio. Or, what would be called a lanai in the South. Her cute little pug Olive knows its the perfect place for sun bathing and I enjoyed my morning coffee with a little splash of sunshine.

When it comes to dining, Gab and I are on exactly the same page: we are both thinking about what we will eat next, even while we're feeding our faces!.

Breakfast was at the Brockton Villa Restaurant, famous for their 'Coast Toast' and view. I was starving, so took no pictures, but did take prisoners by cleaning my plate of spicy steamed eggs and fried potatoes. Delish!

Lunch at Saffron was perfection. The salad roll was light and fresh and the Pad Thai was one of the best I have had. Yes, I am that annoying person who always orders Pad Thai, so I know a good one when I taste it. Gab had a red papaya chicken salad with a fancy red rice and a coconut dressing. Beautiful! I may try to create a veggie version at home.

Dinner? Very excited about the Linkery, recommended by everyone Gab knows apparently. More on that later!

Downtown Pizza Lives Again!

2010-04-18T19:58:00.001-04:00

Ever since the closure of Jeshua's last year, many (including moi!) have been mourning the passing of downtown pizza: mourn no more!

Tonight we tried Wise Pie's Pizza & Subs which just opening at 9 South 6th Street in the TH DT.

The facts:
--> Thin crust New York-style pizza by the slice or whole pies!
--> Open, Tuesday through Sunday, including late nights on Friday and Saturday.
--> Lots of topping choices, salads and calzones.
--> Beer & wine, eventually, but none right now...

I ordered a slice of cheese and a slice with artichoke and spinach. I will admit, I love simple flavors like cheese pizza, but I also think its the best way to judge not only the crust, but the sauce. Result: the red sauce is rich with a slight, sweet edge and the crust is crispy and perfect. The second slice was just as good!

The interior of the place is simple and classic, the waitstaff warm and personable. There is plenty of space inside and lots of tables on the sidewalk--just in time for summer!

If you want a whole pie instead of a slice, they have plenty of toppings including three of my favorites: asparagus, broccoli and ricotta! I can't wait to have another piece...and I'm so glad to have a pizza joint just around the corner again!

Recipe: Crispy Soft Cevice Tacos

2010-04-18T01:13:00.002-04:00

This is the perfect combination of citrus, spiciness and crunch...a great taco for spring and summer!

I devised the original recipe a few years ago after reading an article by Calvin Trillin's on ceviche. I've never had a ceviche made with fish (or anything else, for that matter!) in my life, but the combination of flavors and the idea of something crisp and fresh was appealing. Why not substitute tofu? A firm tofu cubed could pass in a ceviche for small pieces of fish, right? It's turned out beautifully and I loved it. So, why not make a taco out of it?

It is taco nirvana, that is all I have to say. Perfection.

Recipe: Crispy Soft Ceviche Tacos

Following a couple of easy steps with the tofu will go a long way to create amazing flavor and texture in your ceviche--this means you have to start thinking about the ceviche a couple of days before you want to eat it. First, freeze the tofu--at least overnight. This improves the texture and allows you to get more moisture out of it. After it's thawed, press as much water out as possible, dice and proceed with the recipe. Once assembled, your really want to let the ceviche sit overnight as the tofu will absorb the flavors and be 'cooked' by the citrus. I know, it sounds weird, but the texture does change. A great addition: thinly sliced kumquats if you can find them. The salad that follows is a great accompaniment to the tacos.

1 lb. firm tofu, pressed and cut into 3/8-inch cubes
2 large garlic cloves, minced
1 small jalapeno chilled, cored and seeded, finely diced
1 medium red onion in small, finely diced
1 medium tomato, seeded and diced
1/2 cup ketchup
3/4 cup fresh orange juice
3 tbsp. fresh lemon juice
4 tbsp. fresh lime juice
1/2 tsp. dried oregano
1/2 tsp. freshly ground black pepper
large pinch of cumin
small pinch ground cinnamon
small pinch of ground cloves
dash of Tabasco
2 tbsp. virgin olive oil

1/2 cup cilantro leaves
Crispy Taco Shells
Soft, flour tortillas

Place the tofu in a large bowl, add onion, tomato and jalapeno. In a smaller bowl, combine ketchup and through the olive oil. Whisk together, then pour over tofu mixture, folding gently until mixed well. Add salt to taste, then chill for several hours, or overnight if possible.

(The ceviche is also great served in little spoons, endive spears, or small glasses with a celery garnish.)

When you're ready, heat the oven and prepare the crispy tacos as directed by the package. Warm the flour tortillas in a dry skillet. Assemble the tacos by placing a crispy taco shell in a soft flour tortilla, filling with the ceviche and topping with freshly chopped cilantro.

Makes eight to ten tacos.

Recipe: Creamy, cumin-scented Salad Dressing with Chili Pepitas

I love this creamy dressing--the cumin adds a little bite, to contrast the creaminess. The pepitas add spiciness and a delicious crunch.

For the Dressing
1/4 cup mayonnaise
1 clove of garlic, minced
1/2 tsp. ground cumin
1 tsp salt
1 tbsp. light vinegar (a Champagne vinegar would be good)
1 tbsp. olive oil
Freshly ground pepper

In your salad bowl, whisk together the mayonnaise through vinegar. Slowly add the olive oil and keep whisking. Add freshly ground black pepper, taste and adjust seasoning.

For the Pepitas
1/4 cup pumpkin seeds
1/4 tsp. chili powder
1/4 tsp. kosher salt
Spray olive oil

Heat a small, non-stick skillet to high heat. Add the pumpkin seeds and spray generously with the oil. Sprinkle with chili powder and salt, stirring and tossing until the pumpkin seeds begin to brown and pop. Cool.

For the Salad

Top the salad dressing with 6 ounces butter lettuce, toss and taste for seasoning. Top each serving with a the pumpkin seeds. Other nice additions might be cucumber or avocado.

Serves 4.

Taco #4

Ski Queen?

2010-04-17T18:15:00.001-04:00

Anyone tried ski queen cheese? I've never tried it, but I like the packaging...from Denmark.

It has become appallingly obvious that our technology has exceeded our humanity. ~Albert Einstein

Late Spring/Summer Bar

2010-04-17T16:42:00.002-04:00

(A Manic Thrift Store Shopper/bigYELLOWbowl crossover post.)

It's spring, how do you mark that around the house? Some people put different wreaths on their door, others change the clothes on the ducks on the porch, but I mark the changes of the season by changing out the bar ware. I like to think not just about color and motif, but also what kind of drink I might serve and what sort of glasses and accessories I might use.

This bar is my late spring or early summer bar. I have tall glasses for iced drinks, a sailboat themed ice bucket and a blue and white tray. I tried to carry the red and blue throughout the arrangement, balancing it with dark, gray stones and a smoke color drink pitcher. Note the West Virginia blue bird of happiness. This is a family joke I could explain, but it would take all day and probably wouldn't be funny to you. But, to those who play the game, it's worth two points.

I decided I needed something kind of tall and interesting, perhaps white? And what says spring more than a doe and her fawn? These little figurines haven't been out since I set-up house in Terre Haute, so it was nice to bring something new to the bar. The celery dish is Ben Seibel and one of my favorite things. With the exception of the tray, small blue bowls, stir sticks and red olive floaters, this bar is all thrift shopping finds.

So what will I be serving this summer?

Pimm's Cup
Whiskey Sours
Honey Girl Cocktails
Vodka Tonics
Mojitos for a crowd
Dark and Stormy
Something with pineapple and rum

Stop by for a drink...

Recipe: Whiskey Sours for a Crowd

2010-04-13T19:12:00.001-04:00

Some people spend a lot of time over the weekend, thinking and planning what they will eat during the week, prepping ingredients and preparing food. I'm one of those people. It makes it so much easier to come home in the evening and deal with things around the house when you already know what is going to be on the table. Likewise on having lunch on hand, a little preparation can go a long way in making your week...better.

So, I'm here to tell you about another trick to make your week better: preparing cocktails for the week! That's right, wouldn't it be a lot easier to come home and relax in the evening if you have a pitcher of something already in the fridge? All you need is a glass, some ice and a garnish.

How did I discover this amazing, life-altering cocktail philosophy? Saturday we went to dinner at the home of some friends and the cocktail recipe I devised wouldn't fit in one pitcher. So, I had some leftover. Likewise on the garnish. Imagine my delight on returning home after an especially long and strenuous Monday, only to find half a pitcher of whiskey sours chilled and ready to serve in my refrigerator! So, think about that next time you are prepping ingredients for a week's worth of lunch...

Recipe: Whiskey Sours for a Crowd (Or enough for you for one week)

This is not the sickly sweet whiskey sour that is served in bars the world over, this one is made with fruit juices and is a refreshing cocktail for the spring. Or anytime!

5 cups orange juice
1 1/2 cups freshly squeezed lemon juice
1 1/2 cups triple sec or Cointreau
1 750 ml bottle of whiskey

In a large pitched or container, combine the juices and liquors. Stir well and chill. Serve over ice with a orange wedge and a cocktail cherry.

Cheers!

Lunches

2010-04-12T18:43:00.000-04:00

You know you are making something good when your SO walks in the door and says, in an excited voice, "is that smell coming from my apartment?" I 'went to India' tonight and made both a chickpea masala and a saag tofu. The masala was spicy and delicious, but the saag needs a little work. I guess I would like it to be a little creamier, perhaps pureed just a bit? Anyways, plenty left over and packaged up for lunch this week.

Recipes forthcoming once I have them tweaked just a bit.

Are you at all curious about what taco I'll make this week?

Terre Hautians Beware!

2010-04-10T14:35:00.000-04:00

I popped into Baesler's this afternoon to pick up a couple of things and almost missed the sample table as I went in (because it was swarming with octogenarians)--where they were handing out BLUE BELL ICE CREAM!

If you know what Blue Bell Ice Cream is, you probably already stopped reading this and are on the way to Baesler's right now. I don't know what flavors they have or anything. I just know they were handing out samples.

If you don't know what Blue Bell Ice Cream is, then I hesitate to tell you. Honestly, you are just better off living in ignorance and enjoying your Edy's or whatever it is you buy and can probably find anywhere you go in the USA. Blue Bell was originally a Texas creamery and they have very limited distribution because they have very strong feeling about freshness, ingredients and how far they are willing to ship their delicious, creamy, amazing ice cream in so many wonderful flavors. It is only available in 19 (mostly Southern) states and you can't get it at every grocery store there. I had heard there were some stores in Southern Indiana that were stocking it, but now it has come to Terre Haute.

And I warn you, Hautian, stay away. What if Bob stops selling it? What will do then? What if you move somewhere it isn't available? You'll just pine for the Homemade Vanilla or any of the other wonderful flavors and seriously consider ordering it in the mail, which is not cheap--$119 for four half-gallons.

No, you just shouldn't have any. You should just keep enjoying what you're enjoying, living in ignorance. It's better that way.

Peas Please

2010-04-09T18:46:00.000-04:00

I took a break from tacos this week and made a delicious pasta from Guilano Hazan's new quick pasta book. There are lots of delicious ideas in it, but this sounded like spring to me--a sauce made from peas, some whole and some pureed, with lots of pepper. It was divine!

Recipe: Beer-Battered Tofu Taco

2010-04-06T06:51:00.000-04:00

My family is Southern, so when I was growing up, frying was a delicious way of life. But then the 80s happened and my parents got all healthy and went through their 'orange roughy period' and all of that kind of stopped. Our Christmas dinner is fried, but otherwise I don't think there are many meals that revolve around the fried foods of my youth: fried okra, fried fish, very thin fried slices of zucchini and squash, fried chicken, fried peppers, fried cheese....and so on and so on.

And frying is a mess. That oil splatters all of over the place and you are cleaning for days. And then what do you do with the oil left in the pan? You have to deal with that as well. Not fun. So, I reserve frying for special occasions--or when I'm particularly inspired, as with this amazing taco.

First, I have to admit: I've never eaten a fish taco. But, the idea of a crisp fried piece of something in a tortilla with some aromatics and a little crunch is incredibly appealing. So, I put this recipe together using a beer batter that recalls the fried fish I remember from childhood and accompaniments that play up the crunch. Some spicy mayonnaise, a little bit of tropical salsa and you're good. It is exactly what I wanted it to be: warm, crunchy, smooth, spicy and delicious!

Plus, when you're frying tofu, you're kind of canceling out something on the bad list with something on the good list, right?

Recipe: Beer Battered Tofu Tacos Tropicale

It seems like a lot of work, but if you're organized you can put these tacos together pretty quickly. I start by warming the tortillas in a dry skillet, then wrap them in foil and toss them in a low oven. That way, they're pliable and warm then you're ready to assemble the tacos. Just put a baking sheet in the upper third of the oven and you can also put the tofu on it to stay warm as you take it out of the fryer.

For the spicy mayo:
1 cup of mayonnaise
2-4 tsp. of hot sauce

Combine the mayonnaise and hot sauce in a small bowl, use a spoon or whisk to blend together. Reserve in the refrigerator for assembling the tacos.

For the tofu

1 lb of extra-firm tofu, prepared as below

For the best texture and flavor, buy an organic extra-firm tofu and place it in the freezer for at least overnight. Take it out and let it thaw for several hours or run under warm water in the sink. It seems like a small step, but freezing and then thawing the tofu creates a firmer texture and allows you get more of the moisture removed.

Cut the tofu in half lengthwise. Using paper towels or a clean dishtowel, gentle press as much water out of the tofu as possible. This may take a couple of towels to get done. The more water you get out, the tastier your end product.

Then, cut each rectangle into six pieces. I like to cut them at slight angles so you don't end up with a perfectly shaped piece.

Set the tofu aside until ready to fry.

For the batter
1 1/2 cups flour
1/4 cup corn starch
1 1/2 tsp. kosher salt
scant 1/4 tsp. cayenne
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1/4 cup nutritional yeast
1 1/2 cups (12 oz) dark beer
Peanut oil for frying

Combine all of the dry ingredients in a small yellow bowl. Whisk or stir to combine. Remove 3/4 cup of the mixture to shallow bowl or pie plate.

Add the beer to the mixture in the small yellow bowl and stir to combine.

Heat the oil in large pot or skillet to 375 degrees. You will need between 48 and 64 ounces, depending on the size of your skillet.

As the oil is heating, coat the tofu in the dry flour mixture and set aside. Once, the oil reaches the appropriate temperature, dip each piece of tofu in the batter, allowing extra to drip away, then place in the skillet. Depending on the size of your skillet, you probably want to do six pieces at a time. Fry for 4-5 minutes, until the batter is puffed and golden-brown. Remove to a paper towel lined plate to drain, then place on the baking sheet in the oven to keep warm. Repeat with remaining tofu.

Accompaniments
Corn and/or flour tortillas
Cilantro, coarsely chopped
Green onion, finely sliced
Lettuce, small pieces of iceberg or butter lettuce
A fruity salsa, like mango or pineapple salsa--the sweetness goes nicely with the spicy fried tofu.

To assemble the tacos

Cut each piece of tofu in half lengthwise. Double-up the corn tortillas, if using. Spread about 1 tbsp of the spicy mayonnaise down the center of on each tortilla. Place a little bit of lettuce on the mayonnaise, top with two halves of fried tofu. Sprinkle with cilantro and green onion, then top with a spoonful of salsa.

Makes 12 tacos.

Taco #3

bigYELLOWtaco

2010-04-03T11:13:00.006-04:00

I'm not changing the name of the blog, but I'm starting something I have been wanting to do for a while: write a cookbook. I've had lots of ideas on what I could write about it and where recipes and inspiration could be found, but not any awesome, tight, focused ideas--until now.

I miss tacos. That's where this inspiration comes from. I love them and all of the different things you can put inside them. Tacos are simple, delicious and the varieties are endless. Or, I guess we will find out. My goal: 52 different vegetarian and vegan tacos, plus some accompaniments. A different taco for week of the year, if you want. Plus, an easy way to work veggies and the vegetarian diet into your routine if it's something you're trying to incorporate. I'll be sharing some recipes and asking for feedback, but also sharing some photos, ideas and inspiration. Publisher, smublisher. I'll self-publish!

Black Bean & Cheese

2010-04-03T01:18:00.003-04:00

One of my favorite taco places in Austin serves something that is so simple, it kind of surprises you it's so good. Warm slices of queso fresco, refried black beans and a green salsa. Amazing. I've recreated those same flavors for lunch on a dreary, rainy Saturday.

Taco #2

Loco por los Tacos!

2010-04-02T21:59:00.001-04:00

I love tacos in all shapes, sizes and iterations: bean, squash, classic breakfast, mole, spicy, savory, crunch, dripping, corn, flour. I love them all. I used to make a 'beans and greens' taco that was fantastic, so I was excited when I saw a recipe recently for a spinach taco with ricotta. Amazing! Honestly, I could eat them every day for a week and then probably for a couple of more days after that.

I'm trying to stick to 'vegan at home' right now, so I made a vegan ricotta using the recipe from Isa Chandra Moskowitz in the Veganomicon. But, use regular ricotta if that suits you. The creamy, blandness of the ricotta is the perfect foil to the spicy, greens.

Recipe: Spinach Ricotta Tacos
If you are trying to sneak some tofu into your diet, here is a good place to do it. The mashed up and flavored tofu stands in well for the ricotta and is great with the spicy flavors of the filling. You can find a recipe here, just omit the basil as this recipe of course calls for cilantro instead.

For the ricotta:
1 cup of ricotta cheese (or 1 cup of the tofu ricotta with the basil omitted)
3-4 tablespoons of chopped cilantro
1 clove of garlic, finely chopped

Using a fork, mix the cilantro and garlic into the ricotta. Taste and season with salt, depending on the flavor of the cheese you may need a little or a lot. Set in the refrigerator to chill, this can be done the night before.

For the spinach filling:
olive oil
1 large yellow onion, cut into 1-2 inch slices
2 cloves of garlic, finely chopped
12 oz. of fresh spinach, washed and rinsed. Stemmed if you feel it's important, but not really necessary. Especially if you use baby spinach.
1 4-ounce can of chopped green chiles
1 tsp of ground cumin
corn tortillas for serving
Salsa verde for serving

Heat the oil in large skillet to medium-high. Add the onion and saute for for 5-7 minutes, until it's soft and beginning to brown. Add the garlic and continue to cook until the garlic is fragrant. Add the chiles and cumin and stir for 1-2 minutes, until the spice is nice and toasted and smells delicious. Add the spinach one handful at a time, stirring until it wilts. Continue until all of the spinach is combined and cooked through. Turn to medium-low heat and keep warm until you're ready to assemble the tacos.

Meanwhile, warm the tortillas in a pan, the oven or a microwave. Put two tortillas together, and place a about 1/4 cup of the spinach mixture in the middle. Top with the ricotta or the 'ricotta' and some of the salsa verde. Enjoy!

Summer?

2010-03-31T21:09:00.001-04:00

It has become appallingly obvious that our technology has exceeded our humanity. ~Albert Einstein

It's STILL Fun...

2010-03-15T17:55:00.006-04:00

When was the last time you played with Play-Doh? Well, I'm here to tell you that it has been too long. What Play-Doh toys did you have as a kid? I had the hair salon, where you could squirt the Play-Doh up through the barber chair then use little scissors to trim it to different lengths and styles. There was even a mold for bouffants.

Alas, that set is long gone, but when I was visiting my parents last weekend, I got to play with the Play-Doh Burger Builder set with their five year-old neighbor, Hannah. We had a blast!

I made a giant double-decker veggie burger,
complete with fries and ketchup.

Hannah made a futuristic-burger in colors
not known to us currently, but soon...

Here are all the yummy ingredients to my veggie burger,
including extra pickles like I like.

Then I was bored with burgers, so I made an heirloom tomato plate...

And sushi. Made with brown rice. With the confidence of a five year-old, Hannah is familiar with all types of food. When I told her I was making sushi, of course she knew what it was, "My dad makes it all the time and eats it up. He makes the black kind." I asked her, "With rice?" And she said, "There isn't any rice in sushi! It's candy!"

Lot's of fun to make pretend food...

Compartmentalized

2010-03-14T13:10:00.000-04:00

I was born a snob. I'm not sure how it happened, but even as I child I had a very clear idea of 'how things should be.' Of course, bending the world to your will isn't always easy, especially when you're young. Enter Mam-ma. I have written a lot about the food she prepared and all of the delicious treats I remember, from Hummingbird Cake to store-bought biscuits. But, what I haven't talked about is how she served them.

I'm not trying to degrade the memory of my Mam-ma, or her methods. I'm just trying to be honest: I never liked to eat out of divided plastic trays. For her, it was easier and when you are trying to serve a large number of people a great variety of foods, what could be better than providing them plates with spaces for everything from cutlery to a mug. These could be slipped into the dishwasher and voila. Generally, we didn't even dirty serving dishes unless it was a special Sunday supper, you simply made your way from the salads and cold dishes on the counter to the right, to the stove where the main courses (turkey and ham and noodles and dumplings) and side dishes were kept warm on the left I've already discussed in length the placement of the pies and the dessert.

This was about convenience; she wanted to get the people fed, but she absolutely did not want to be bogged down with piles of dishes to do after. She wanted to enjoy the company of her family and share a meal with them. Period. But trays? It felt so school cafeteria. To me, it lacked specialness: all of the time and effort spent shopping and chopping and cooking deserved a better frame. A nicer frame.

I don't ever remember eating off of the white china decorated with blue roses in the china cabinet. My brother has it now along with her silver plate, but I'm not sure he uses it. (And his wife's grandmother had the same pattern. China kismet!) But, this was what I wanted: actual dishes, not plastic trays or Corelle; nice flatware in a variety of shapes and sizes; cloth napkins folded prettily at each place; covered serving pieces; crystal glasses from tiny to large; cocktails in the library before dinner was served; little salt and pepper shakers; maids from France to serve the hors d'oeuvres; glass coasters; English butlers to announce dinner; wine glasses; champagne flutes; caviar; souffles; and GOLD-PLATED EVERYTHING! Basically, I wanted life to be a dinner party from a 1930s romantic comedy. Even at the age of ten.

Sigh. This isn't the way things were, but it is a lot of the reason behind the way things are.

Enter bento. How can the Japanese make me reconsider the presentation problem of my youth? How can the dissatisfaction with the plastic trays be transferred to the beautiful faux-lacquer black and red boxes used at Japanese restaurants? Compartmentalized dishes filled with rice; a simple salad; tempura vegetable; pickled ginger; sushi and many other savory treats. But why does it hurt my feelings? How can I love it so, but still feel the same about the plastic trays? I know in reality you cannot equate the two, but in my mind there is a Ninja battle between them.

So now, twenty-some-odd-thirty years later, I reverse my position. I say: bring on the divided plastic tray in all of its iterations, from bento box to TV tray to standard cafeteria fare! I declare my Mam-ma the Avatar of Ease and Convenience for her forward-thinking and international lessons on making sure everyone got what they wanted to eat and not spending two hours setting the table and another two hours cleaning up.

Let everyone have a tray filled with delicious food and be happy, from prisoners to princesses!

Speaking of Easter Candy

2010-03-12T19:54:00.000-05:00

I thought these bunnies and carrots from Lindt were adorable...

Bunnies rubbing noses.

Delicious, but not so healthy, carrots.

Bird of a Different Color

2010-03-11T22:37:00.002-05:00

Holiday-specific food has always been a problem for me. It seems I become addicted to particular items that can only attained at certain times of the year. I must admit that as a teen, I was obsessed with the overly sweet Cadbury cream egg. As soon as they appeared, I would begin to hoard them, attempting to collect enough on my own and from gifts to last as long as possible. Fortunately, this behavior lead to Cadbudy cream egg burnout and they longer do anything for me except turn my stomach.

But that didn't keep me from falling prey to similar specialty foods. You may remember the fun size Milky Way Dark, now called Milk Way Midnight? Milky Way makes many of their candy bars in several different sizes: minis (just a bite), fun size (a couple of bites), regular size and "2 to go' (formerly king size). Now, I have been a major fan of the Milky Way Midnight since they introduced it. After the candy bar formerly known as the Mars Bar (Now called Snickers Almond. I detest candy rebranding. Mars doesn't even have a candy bar called Mars any longer!), I think the Milky Way Midnight is my favorite. And it is also the favorite of several of my friends. At one of my previous jobs, we did a taste test of the three sizes the Milky War Midnight was available in, determining unanimously that the fun size was the perfect proportion of nougat to caramel to chocolate. Wouldn't they all the be the same? Not at all. Each is subtly different and the fun size was perfection.

The only problem? Milky Way Dark fun size was only available at Halloween. Why? I'm not sure, but like the aforementioned Cadbury Cream Eggs, I and many of my friends would hoard the fun size at the holiday, making them last as long as possible. Until that dreadful day, the thought of which sends shivers down my spine. I remember being at Target and looking through the candy for the Milk Way Midnight fun size, none to be found. I looked elsewhere. None. Zero. Zilch. I finally wrote the company and was informed it was no longer being produced. What a sad and miserable day for America.

But, really how hard is it to change out the chocolate in the enrobing machine? It can't be that difficult. If I win the lottery I will make them produce it again; if I had a time machine I would go back to the year 2000 and buy as many bags as I could find. The I would go even further and grab my child self, bring him to the future and get his teeth sealed, then return him to the past. I like candy too much for someone who hates the dentist.

Since the Milky Way Midnight debacle, I have tried to remain aloof about seasonal candy and food. But, I must admit that it's limited availability is part of it's attraction. Only being able to have something once a year makes it more special.

But, I do have a weakness: SweeTARTS Chicks, Ducks and Bunnies. Sure, they are just SweeTARTS in a special holiday shape, but there is something about that is just different. The Easter shapes are just better, perhaps because they're bigger. They seems to dissolve on your tongue in a way that a conventional SweeTART does not. Or maybe it's because Easter is the last major candy holiday until Halloween? And I'm just looking for something to hang my desperation on? Regardless, I try to limit myself to a couple of bags per season. I enjoy them while I have them and try not to hoard them. I don't want to burnout and also don't want to reach the level of addiction that would cause me to write to the company were they ever to stop producing them...or start petitions.....or a 'Save the Chicks, Ducks and Bunnies' Facebook page. One may take on Milky Way, but one does not want to take on Willy Wonka. I've seen the movie.

Plus, there are more important things in life than candy.

There is cake.

Recipe: Stir-Fried Spicy Edamame

2010-03-03T19:17:00.000-05:00

Recipe: Stir-Fried Spicy Edamame

What is better at a sushi restaurant than a big bowl of salted edamame, steaming and warm? I love the buttery flavor of the soybean pods and the act of slowly coaxing them from the pods with your teeth. The only thing better: these spicy, stir-fried edamame. Savory and hot, it's the same as at the sushi restaurant but in the comfort of your own home--and with a kick! I like to fill snack-sized bags with them as an accompaniment to lunch. A minute or so in the microwave and they are rewarmed and ready to eat.

I based my recipe on the one that appeared in the R.S.V.P. section of Bon Appetit last year.

Ingredient:
16 ounce bag of frozen or fresh edamame in the pod
2 tablespoons soy sauce
2 teaspoons vegetarian fish sauce
1 teaspoon sesame oil
2-3 teaspoons canola oil
1 teaspoon chili garlic sauce (Or more, if you want it hotter or 'Thai' hot. You know who you are.)
2 garlic cloves, mashed

Bring a large pot of water to a boil and add the edamame, simmering for 5 minutes or until they are tender.

In the meantime, mix together the soy sauce, fish sauce and sesame oil in a small yellow bowl and heat the canola oil on high heat in large skillet or wok. When the edamame are done, use a slotted spoon or spider to transfer them to the hot skillet. Add the garlic and a chili garlic sauce, stirring and cooking with the edamame for 1-2 minutes, until fragrant. Add the soy sauce mixture and continue to cook and stir for 2-3 minutes. Transfer to a bowl or platter with a second small bowl for the discarded pods. Enjoy warm!

Taberu to o tanoshimi kudasai! (Eat and enjoy!)

Recipe: Chinese Quinoa Salad

2010-03-02T19:33:00.000-05:00

Recipe: Chinese Quinoa Salad

Yes, I am jumping continents and countries to pull together these flavors, but the end result is fantastic. If you haven't tried quinoa before, this is the place to start. It's the superfood grain of the Incas and is a perfect protein. But does it taste good? Um, yes. It has a nutty flavor and a great texture, a brilliant alternative to rice or other grains. Mixed with some roasted veggies and a delicious Chinese-inspired peanut vinaigrette and you have a great light supper or lunches ready for a several days.

For the vinaigrette:
1/2 cup unsalted peanuts
Juice of 1 lime
1/2 cup rice-wine vinegar
2 tablespoon soy sauce
1/4 teaspoon salt
1 tsp vegetarian fish sauce
freshly ground tsp pepper
1 tsp crushed red pepper
6 tablespoons vegetable oil
2 teaspoon toasted sesame oil

For the salad:
1 head broccoli, cut into small florets
5 carrots, peeled and cut into small pieces
Spray olive oil
Salt
1 cup quinoa (I used red quinoa)
4 green onions, cut into 1/4-inch slices
8 oz. Baked tofu, cut into 1/4 inch dice
1/3 cup of slivered almonds

To make the vinaigrette:

In a blender, combine the ingredients from the unsalted peanuts to the crushed red pepper. Process until the peanuts are pureed into the liquid, although you may have a few little bits of nuts left which is fine. Add the canola oil and the sesame oil, process until combined. Set aside.

To roast the veggies:
Preheat the oven to 375 degrees. On cookie sheet lined with foil, arrange the carrots and broccoli on separate sides. Spray both with the olive oil and sprinkle with 1/2 tsp. of salt. Toss with your hands to combine and ensure they are coated with the oil. Roast for about 20 minutes and check the texture. The carrots may take a few minutes more than the broccoli, so you may need to removed it from the pan.

Cook the quinoa according the package direction.

To assemble the salad:

In a big yellow bowl, combine the quinoa with the veggies, tofu, green onion and almonds. Toss to combine. Drizzle the vinaigrette over the salad, add freshly ground pepper and toss to combine. Taste for seasoning and adjust salt and pepper. This salad can be served at room temperature or you could warm it in the oven.

Recipe: Peanut Butter Buckeyes

2010-02-15T13:55:00.000-05:00

Mitchell's favorite flavor combination (in the sweet realm) is chocolate and peanut butter, so for Valentine's day, I made him a box of peanut butter buckeyes. These treats are intended to resemble the nut of a tree by the same name. They couldn't be easier to put together and are prefect if you know someone who loves peanut butter dipped in chocolate. They are also a fun kitchen activity to do with kids as there is some mixing, rolling and dipping but not much else in the way of haute cooking techniques needed. After a long week, I didn't have the patience to make mine 'Martha Stewart-pretty,' but they were super-tasty which is what counts.

Recipe: Peanut Butter Buckeyes

You can use what every chocolate you prefer in these, but most recipes suggest semi-sweet. I used bitter sweet, as the peanut butter filling is mostly sugar and I thought the contrast would be nice. I also use Smart Balance spread instead of real butter which works just fine. If you use unsalted butter, add a small amount of salt (may 1/4 tsp) to the mix.

2 cups powdered sugar
3/4 cup smooth peanut butter
4 tbsp Smart Balance spread, melted
1/2 tsp. vanilla extract
6 oz. bittersweet or semi-sweet chocolate chips

Put the powdered sugar in a big yellow bowl and whisk briefly to make sure all of the lumps are removed. Add the peanut butter, Smart Balance and vanilla extract. Stir with a spoon until the mixture comes together. Use a small ice cream scoop or spoon, divide the peanut butter mixture and roll into balls, placing on a wax paper-lined cookie sheet as you go. Place the balls in the freezer and freeze for 15-20 minutes.

Meanwhile, melt the chocolate. You can do this in the microwave or a double boiler, but I have a small electric fondue pot which works perfectly for melting chocolate and keeping it warm. Remove the peanut butter balls from the freezer and using a toothpick, dip each into the chocolate leaving a small circle of peanut butter peaking through at the top. Twirl quickly to remove an extra chocolate then place back on the wax paper. After all are done, return to the freezer for 5-10 minutes to set. You can put these in individual wrapper or just on a tray if you're serving for dessert. Some people like them at room temperature, but others prefer them just from the fridge with a little chill. I fall into the latter camp.

Makes about 24 candies.

Enjoy!

Brussel Sprout SANDWICH?!?

2010-02-10T21:40:00.001-05:00

I know, I know: you don't like Brussel sprouts. No one does. Or no one thinks they do! They're not scary, mon petit chou. Just think of them as little cabbages. My favorite way to prepare them is to steam or boil them slightly; finish cooking them in a hot pan until they are nice brown; then add some toasted pecans and Parmesan cheese. Delicious--I could make an entire meal out of those.

But then I saw this amazing recipe for open faced Brussel sprout sandwiches with smokey onions, from the latest issue of Food&Wine. They did a story on influential vegetarian cookbook authors and some of their classic recipes, including this one from Deborah Madison, Grand Empress of Vegetarian Cooking and author of the classic Vegetarian Cooking for Everyone.

What makes this recipe so yummy? A little bit of cheese; toasty bread; and a spice I have been using a lot lately, smoked paprika. This is perfect as a light lunch or an accompaniment to a big bowl of soup. I was also thinking about how it might taste topped with a fried egg!

Recipe by Deborah Madison as reprinted in Food&Wine is here.

Kitt-tea

2010-02-09T19:02:00.000-05:00

Who wouldn't want tea served from this cute little teapot? Adorable, but left at the Goodwill...

Accoutrement

2010-02-09T18:27:00.000-05:00

For my birthday, I received a stash of cooking and entertaining accoutrement from friends and family...

I picked out this serving set when I was shopping with mom sometime last year, but had completely forgotten about them. I think the proportion of eat; short and kind of fat, I think they'll great with a lot of my dishes, but especially the Paul McCobb.

I had been wanting a salt pig for while, but have never wanted to dedicate the counter space to one. So, when Crate and Barrel came out with these baby salt pigs, I was smitten. I have already had one for plain and one for black lava salt, so I put smoked salt in the third. I have to refill the plain one more than I probably want to, but I still appreciate the diminutive size. Likewise, I don't mash up things with a mortar and pestle often enough to have a giant one, but this tiny example is perfect for a few spices or maybe a clove of garlic. It's so cute, it should have a little smiley face on it.

Jimmy & Ellie gave me a couple of very thoughtful gifts...

This brilliant creamer and sugar was designed by Russel Wright and matches my new set of dishes found over the holidays. The creamer is the lid of the sugar bowl, saving precious table (or cabinet) space. Ingenious. And, it is the covetous 'Pink Sherbet.'

This amazing item is probably a bread server? It has a small basket inside to keep whatever you put in it suspended and away from the wall of the sphere. It's also designed by Russel Wright and is what I would consider to be a very rare example of his spun aluminum creations. I don't have any in my collection and have personally only seen them in museum exhibitions like the one the Wolfsonian organized several years ago about design and aluminum. Does it remind you of anyone? From Sesame Street??

Wonderful presents; wonderful surprise party; wonderful friends and family.

Thank you!

Red Quinoa Salad

2010-02-09T17:24:00.001-05:00

This isn't so much a recipe, as it is an idea: a delicious quinoa salad that is easy to prepare and perfect to pack in lunches for the week. I tossed red quinoa with roasted veggies (broccoli, cauliflower, carrots, mushrooms and parsnips) and a creamy garlic vinaigrette then added chopped celery, sliced green onion and walnuts. Delicious and simple.

I also roasted more veggies than I could use in the salad so I could use the rest in wraps or toss with greens for a simple salad. For the quinoa salad, use about 1 cup uncooked quinoa, 2 1/2 to 3 cups roasted veggies, 2-3 ribs of celery, 3 green onions and 1/4 cup coarsely-chopped walnuts.

Recipe: Creamy Garlic Vinaigrette
1/4 cup mayonnaise (I used Vegenaise)
2 cloves crushed garlic
4 tbsp Champagne vinegar
3 tbsp olive oil
Salt

In big yellow bowl, whisk together the mayo, garlic, vinegar and salt to taste (about 1 tsp, you can add more later). Continue whisking as you drizzle in the olive oil. Taste and adjust seasoning; I always want a little more vinegar than most people. And remember, not too much salt as I assume you salted your veggies when you roasted then! You can adjust again after you get it all combined.

Add the veggies; toss and add the celery, green onions and walnuts; finally, fold in the quinoa. Taste and adjust seasoning, including freshly ground pepper.

Four serving.

I guess it is a recipe after all! Enjoy.

Recipe: Sloppy Joes

2010-02-07T18:30:00.001-05:00

Sometimes you just want something comforting, simple and delicious for dinner and after Ellie or Jimmy had mentioned Sloppy Joes the a couple of weeks ago, I couldn't think of anything better. I used my mom's recipe which she thinks she got from her mother. It's simple and why mess with something that tastes this good? I like to use toasted wheat buns and serve the sandwich open-faced, and I added some sliced radishes for a little spicy crunch and topped with a bit of 'cheese.' Of course, I use burger crumbles instead of ground meat, but otherwise this is just how momma used to make it. Perfection!

Recipe: Barbara's Sloppy Joes
1 medium sized onion, finely chopped
2 tbsp olive oil
1 12-oz package burger crumbles
1 tsp salt
1/3 cup vinegar (Use white if you like a pungent vinegar flavor, but you also use an apple cider like I did tonight.)
3 tbsp. brown sugar
1 cup ketchup
1/2 cup water
2 tsp prepared mustard (I used a sweet and spicy)

Heat the oil in a large skillet over medium-high heat; add the onion and cook until it begins to soften. Add the burger crumbles and cook for three more minutes until the crumbles begin to thaw. Meanwhile, in a two-cup measuring cup combine the rest of the ingredients and whisk to blend. Add to the onion-crumble mixture and simmer until it thickens, five to ten more minutes.

Serve on toasted buns (if you like) either sandwich style or open-faced. Add radish or cucumber for some crunch, or top with a little cheese. What goes with Sloppy Joes? BBQ beans, (sloppy) broccolini with cheese sauce or maybe even a little potato salad!

Recipe: Southwest Corn Chowder

2010-01-30T15:36:00.000-05:00

Recipe: Southwest Corn Chowder
A perfect hearty and warming chowder for those cold days that are still ahead...

2-3 tbsp olive oil
6-8 scallions, thinly sliced, white and green parts separated
3-4 medium-sized carrots, cleaned and thinly sliced
1 tsp. chipotle chili powder (or regular, but the chipotle [or Mexican style] gives it a nice smokey flavor.)
1 tsp. oregano
2 cloves of garlic, pressed, mashed or finely chopped
2 medium sized potatoes, peeled and cut into a 1/2-inch dice
2 12-ounce packages of frozen corn
4 cups broth (I used vegetarian chicken broth. Yes, they make such a thing.)
2 cups milk (This can be easily veganized, as I did, by using an unsweetened almond milk)

In a medium to large sized pot, heat the olive oil over medium-high heat then add the white part of the scallion, carrots, chili powder and oregano. Stir occasionally and cook for 2-3 minutes, until the scallions begin to soften and the garlic and spices are fragrant. Add the potato, corn broth and milk. Bring to a boil, then lower to a simmer and continue to simmer for 15-20 minutes, until the potatoes are cooked through and can be easily pierced with the tip of a knife. Add the remaining green portion of the scallions and serve.

Makes 4-6 servings.

Possible additions at the table:
Pico de gallo or a chunky salsa, if you want to spice it up
Diced avocado
Strips of tortillas, fried until crispy
A squeeze of lime
Diced tomato
Toasted pumpkin seeds

And what could be better with this than a warm, crisp and melty quesadilla?

Mangez!

Queen of Country Pies

2010-01-19T17:38:00.000-05:00

Mildred in her early twenties. When she first showed me this photo, I remember
her telling me that her coat and hat were red, which was always her favorite color to wear.

Today was my Mam-ma's birthday--one week and a day before mine. She has been gone for almost five years, but I still like to recognize her birthday by baking something. I often make her hummingbird cake, which I always say was her 'best cake,' but it didn't sound right for some reason. I thought about making a Jewish pound cake she loved. I remember calling her for the recipe and writing it on the inside back cover of one of my cookbooks. But, I couldn't find the book and I imagine it's still in storage in a box, so perhaps I'll make that next year. Or sooner! So, after a little more thought I finally decided: pie! While Mam-ma could make a fantastic cake, it seems her baking ran more to sweet and delicious pies. Miles and miles of pies!

I remember holidays when the console record player would be covered in pies. Or, if it were an especially large family gathering, there might even be a special table set-up in the cold garage to store the pies and other desserts. Pecan pie (dad's favorite), pumpkin pie, apple pie and more pies. I always loved the pumpkin and she always remembered to make real whipped cream for me to put on top, which I preferred to the more ubiquitous Cool Whip. I was not a picky eater, just a particular one. Ask my mother about rice, if you doubt me.

And chess pie. What the heck is chess pie? It is a simple, country creation, a custard of the most basic proportions. My father gently mocks his younger cousins who remember the wonderful, chess pie their Grandmother Stevenson would make. He says, 'it's just poor people pie.' The pie you make when there is nothing else left in the larder: no fruit, no nuts and no nothing. You may not have anything to make a real good pie, but you certainly have eggs from the chickens that you are storing in a box under your bed. And of course you traded some of those for a little sugar and flour last week when you 'went to town.' The cow will probably give up enough milk for some butter. And if you don't have a tablespoon of corn meal, I'm sure you can probably send one of the kids up the road to borrow some from the neighbor.

That is what separates a chess pie from a regular custard pie. The nubbiness that the cornmeal gives to the custard elevates the filling from merely delicious to sublimely comforting. Of course, you can adorn a chess pie with fruit or whipped cream, but it is best in its simplicity. Why is it called chess pie? No one really know, but there are a million guesses. It has nothing to do with the game, that is for sure. The cutest explanation is when asked what was for dessert, a wife responded, 'jess (just) pie.' Interesting.

While mam-ma enjoyed chess pie, I don't think she liked it anymore than she liked any other pie. Until Bill Clinton became president. What does Bill Clinton have to do with chess pie? Well to start, Lora Mildred Marie Stevenson Whisenhunt Thomas (Mildred to everyone, but Mam-ma to her grandchildren and many other people) was a devout Democrat. Now, when I saw devout Democrat I mean the story is that on her father's deathbed she promised him she would never vote for a Republican. Seriously. Because of the Depression. Likewise, she was a devout Southern Baptist who was at church for a service, program or social more times a week than anyone could ever count. Church supper? She planned it. New Sunday school class? She organized it. Visitors on Sunday? She went by to visit them on Tuesday and invite them back for next week.

But the Lord Jesus help that Southern Baptist minister who ever started talking politics in the pulpit! You can believe she would be waiting for him at the back of the church to make sure he knew where she stood on the subject of mixing politics with the Bible. I imagine that when she arrived at the Pearly Gates, if St. Peter had said, 'Sorry, you'll have to leave your Democratic Party card at the door,' she would have definitely have stopped and thought about that for a moment. Believe it.

But when William Jefferson 'Bill' Clinton became the 42nd President of the United States of America, I tell you that woman did die and go to heaven for the Inauguration Ball given by Mary Magdalene. She thought Bill Clinton was the greatest thing since canned biscuits! She and her best friend Evelyn Rutledge would talk on the phone for hours about what was happening in Washington and the White House. She loved it every moment of it.

And when she learned that Bill Clinton's favorite pie was a lemon chess pie that his mother made, you better believe that she loved him all the more. I think it gave her a sense of pride that her president was so down-to-earth and from such good country people that he even loved chess pie. And she began to make his recipe.

Now, you can Google 'Bill Clinton's lemon chess pie' and find the recipe on about 326 million sites, so I'm not going to reproduce it here. But, you should definitely make this pie. It is simple, delicious and the perfect end to just about any meal. The lemon, eggs, butter and milk undergo some sort of alchemic transformation, with the cornmeal as the catalyst. Perfection! Now my pie isn't going to win any awards at the State Fair for looks, but I promise you it will get a blue ribbon for flavor!

Enjoy!

Treat!

2010-01-10T20:25:00.001-05:00

Little Sunday evening treat for me: amaretti, clementines and wild sweet orange tea. Delish!
It has become appallingly obvious that our technology has exceeded our humanity. ~Albert Einstein

Oh, How Do I Love Thee? Let Me Count the Gravy Boats...

2010-01-10T19:04:00.002-05:00

(A Manic Thrift Store Shopper/bigYELLOWbowl crossover post.)

Let's face it, I have a very acute case of dishmorphia. When I'm shopping at the thrift store or home store or wherever, I see something and think, "okay, I absolutely need ten of those." When in reality I already have twenty of them at home. Small dishes? Check. Chopsticks? Check. Asian soup spoons? I think we all learned our lesson about that last week. I really do have twenty-four more Asian soup spoons on their way to me as I type.

But perhaps the most ridiculous? Gravy boats.

First of all, how many gravy boats does a vegetarian need? Sure, there are lots of great vegetarian gravies or sauces out there. Case in point, the amazing gravy Jimmy made for our New Year's Day breakfast. But, how often do I actually serve gravy? On a very rare and special occasion, it's true. Raise your hand if you have been served gravy or sauce from a gravy boat at my house?

But when I was growing up, gravy was just something you always had. It went over the meat, it went on the potatoes, it went over the chicken and it went on the biscuits. Sometimes, it just went on torn up pieces of bread which I loved and always thought of as a special treat. We always had gravy. It was so important that when Barbara made crispy fried chicken, she would also pan fry some chicken in order to have the drippings necessary for gravy. And she still does.

How many gravy boats did my mother have? Only one that I can remember.

But, when it's 2010 and you're whipping up a curry, pasta or bowl of Asian noodles for dinner, you don't really need a gravy boat. So why do I have six? That's right, I have six different gravy boats. Six, different, beautiful and elegant gravy boats--each a star in their own right.

So, how does this happen? I'll walk your through it.

Well, I'm at the thrift store and I find a gravy boat (above) that is lovely and different. It's Sango and I'm a total bitch for Sango. I have a couple of plates and a set of eight, very low bowls in red. I'm pretty sure that Sango made nothing that was cute after 1968, but before that: LOVE-ly. Love it all.

So I find this gravy boat (above) and it's lovely and in perfect shape. It doesn't really have a handle, just a small indention at the back to slip a thumb in as your gingerly pour gravy (or sauce) onto whatever it is you are gravy-ing (or saucing). It's different. It's unique. I'm already hooked, but I think to myself, "You know, you don't really have a nice, simple gravy boat in the cupboard. This is really a useful piece and you really need one."

Say what?

It's like this: I look at my china cabinet, my sideboard, my front closet filled with Pyrex and my bedroom closet filled with china and I think, "I don't have ANY dishes. Nothing fun or interesting. It's a wasteland!" And you are looking at the same china cabinet, sideboard, front closet filled with Pyrex and bedroom closet filled with china and probably thinking one of three things:

He is crazy.
Is there a shortage in the China mines? Are the Pyrex trees drying up? Did a blight take out the tiny dish fields this season?
Maybe he is opening up a store.

I have dishmorphia. Pure and simple. There isn't a cure. I mean, there isn't a cure I'm willing to participate in. Intervention? Try it. I'll be out of the hotel suite and in the nearest thrift store before you can say, "We've all written letters about how your shopping and dishmorphia affect us."

But, I will walk you through the collection:

This gravy boat is très important because it is what began the Temporama madness--I mean Temporama collection! I found it at the DAV on Douglas in Wichita, KS and said to myself, "Someday I will have a china cabinet full of this amazing pattern." I didn't even know at that point there was a separate under plate in a lovely robin's egg blue that accents all this amazing china. If I had, I probably would have dropped to my knees at that very moment and sworn a lifetime of allegiance.

I was visiting my friends Susan in Dallas, TX and she offered me some colors and duplicates from her Russel Wright collection. I love the streamlined nature of this gravy boat and its amazing ergonomic form. Ergonomic before it was cool! It is a little crazed, but I could still never part with it.

This odd specimen has an attached under plate and was produced by Tamac Pottery in Perry, OK. This color is called 'frosty fudge' and while it isn't my favorite in their line, the loose organic shape makes up for the fact it is not avocado. No matter how strong I will it.

This lovely little gravy boat with the Aladdin's lamp handle and separate under plate is part of the collection of Metlox Shore Line started by a gift from the playwright and actress Helena Hale on one of her trips to Wichita, KS. It would do her memory a disservice were I ever to part with it.

Finally, an example from Schonwald in white, German porcelain. The under plate is attached and I also have a large serving bowl, a small serving bowl and a platter in this same ovoid shape. How could I break them up?

See? All six are necessary and important.

Chocolate Map

2010-01-10T09:59:00.000-05:00

One of my favorite things is a chocolate map! I remember when I was little and my mam-ma would get chocolates for Valentine's Day or some other holiday, I loved looking at the map and imagining all of the choices. Plus, the map ensured the avoidance of the repulsive coconut cream chocolate! Ugh.

Thank you chocolate map!

Best Phone Call and Best Friends

2010-01-07T13:50:00.004-05:00

I just got a call from Jessie who is visiting her in-laws in Arkansas, "I sent you an email with photos of Asian soup spoons in a variety of colors. How many and what colors?"

My response?

"Um, I think I will take one basket. Yes, one basket of various colored Asian soup spoons." I mean, honestly, I want them all! Any other normal person would have said, "Well, I have a set of white porcelain ones; a set of green melamine ones; and a set of stainless steel one. I think I'm good in the Asian soup spoon department."

But, reader, you know I'm not normal! So, I said, "I'll take ten of the orange, make that a even dozen. And also a dozen of the black melamine ones. Thank you and please send an invoice!"

Heaven. What a little bright spot in a dreary, snowy day?!

Of course you want the name of the store: Culinary District in Hot Springs, AR.

Recipe: Braised Greek Tofu (or Seitan)

2010-01-06T18:42:00.004-05:00

I made my own chicken-style seitan last night, so I decided to make one of my favorite weeknight dishes, braised Greek seitan. I usually make it with tofu, which is super delicious, but the seitan made it even more scrumptious. I promised John I would post this a while back, so finally getting around to it.

Recipe: Braised Greek Something
1 tbsp olive oil
1 pound of something (tofu or chicken-style seitan), cut into bite-sized pieces (if you're using tofu, cut it crosswise into eight slabs, then press those slabs and get as much water as you can from them)
1 14 oz. can of artichoke hearts in brine or 1 bag of frozen artichoke hearts
1 cup vegetable broth
the zest and juice of one regular or two small lemons
1/4 tsp. (or more, I use about 1/2 tsp) crushed red pepper
3 tsp. oregano

Heat the oil in a large, nonstick pan over medium-high heat. In meantime, combine the broth, juice, zest, red pepper and oregano in measuring cup or small yellow bowl. Add the tofu or seitan and saute until it is a medium brown. Add the artichokes hearts and saute for two to three more minutes. Add the vegetable broth mixture and bring to a boil. Lower the heat and continue to simmer for about 10-15 minutes more, until the liquid is reduced to a pan sauce. Season with salt and pepper and enjoy with rize, orzo or shaphetti tossed with some olive oil. Garnish with a wedge of lemon!

4 serving.

Breakfast!

2009-12-24T11:07:00.001-05:00

The place we used to go for pastries and dessert in downtown Omaha that kind of had a French accent? It's now a German bakery! I had a very delicious gingerbread waffle with a brown sugar-molasses butter. Very good!

Pizza Emergency

2009-12-23T16:07:00.001-05:00

We arrived in Omaha starving, so headed for a Big O must-ead: Zio's Pizza. But it wasn't there! It had been replaced by a taco/tequila bar. Luckily, we spotted a sign advertising their new location 1 1/2 blocks away. Whew!

I am very pleased to report the much-roomier new location still serves the same, excellent New York-style pizza. I had a slice of margherita and a slice of with broccoli, onion and ricotta. Sooners, remember the broccoli shuttle from Pizza Shuttle? My favorite in college? Just like that, only with the amp up to eleven. Heaven. I could have eaten an entire pie...

IMG00010.jpg

2009-12-23T15:59:00.001-05:00

Whole Foods is selling my family's toffee for $15.99 a pound! I am in the wrong business...

Aficionado or J'aime Manger des Petits Gâteaux or Caboodle Cupcakes Come to Town

2009-12-17T19:27:00.001-05:00

In the interest of fairness, I have tasted a lot of cupcakes. Ask anyone who travels with me, dines with me or reads this blog and they will tell you I have eaten a lot of cupcakes. I think it's only right, because how are you to know a good cupcake when you taste one if you haven't eaten a lot of cupcakes. Baked a lot of cupcakes. Dreamed about cupcakes!

And at bigYELLOWbowl, we try to bring you all of the important news on cupcakes, which despite the predictions of some publications, are not going away anytime soon. And for that, we are ever so thankful.

My credentials:

Last spring, I made 102 cupcakes in four flavors for my friend Melissa's opening. It was me vs. the cupcakes.
I have eaten at cupcakeries from Chicago, IL to Madison, WI to Dallas, TX and Long Beach, CA times two.
I watched every minute of Martha Stewart's cupcake week and read her cookbook on the subject. She is the queen.
I have been to the temple of cupcakes, Sprinkles of Beverly Hills and lived to tell the tale.
I Made dozens of tiny chocolate cupcakes.
I have even made a cookie tribute to cupcakes...

Satisfied? I love cupcakes.

What do I look for in a good cupcake?

The perfect size; not too large and not too small (Unless it's supposed to be small, of course.).
Ratio of frosting to cake.
Crumb of the cake.
Texture of the frosting.
Originality of the flavors.

It is very much like judging a beauty pageant. So, you can imagine how exciting it was last summer when Caboodle Cupcakes appeared at the downtown farmer's market. Rumor had it that local artist and cupcakista Susan Tingley (check out the beautiful exploding pots) was opening a temple to cupcakes right here in Terre Haute, IN. But, could she make the transition from small-batch baking to churning out miniature masterpieces day in and day out?

I am pleased to report that indeed, she can. I got to talk to Susan the other night at a party and she said business was going very well--they are selling out almost every day! Caboodle Cupcakes offers a variety of rotating flavors and also does special orders. And, has a very cute pink and green shop right on south 7th street.

This week, I finally got to visit 'la source' with my friend Mary and I was thankful she was willing to go splitsville so I could try two flavors: cinnamon and pumpkin. They were both divine, but the pumpkin won. I could have eaten three of them! Susan said she was working on a new flavor while we were there, sweet potato which she decided to top with a brown sugar frosting. That touched my southern heart! A sweet potato cupcake. If you become a fan on Facebook, you can get updates on what special flavors and offers they have in-store.

I'm also pleased to report that Caboodle Cupcakes are some of the best I have had, hands down. The cake is perfectly tender, but not too soft. The frosting is complementary and in my opinion, perfectly proportionate. And with both classic and experimental flavors, Caboodle Cupcakes is on the way to winning the heart of this city.

Caboodle Cupcakes
3419 South 7th Street
Terre Haute, IN 47802-4016
(812) 232-5551

Best of bYb: Best Gingersnaps!

2009-12-17T19:16:00.005-05:00

I hadn't made this recipe in while, but it seems like the perfect time to revive it--crisp on the outside and soft on the inside, these gingersnaps are just like you remember! Or better! It makes more than you will ever eat, so plenty to share with friends and family during the holidays.

I hope you enjoyed the cookie porn...

Happy Holidays from bigYELLOWbowl!

Caramel Corn on the Cob?

2009-12-12T18:20:00.001-05:00

Only in Indiana!

Spotted at the K-Roger: caramel corn in the shape of corn on the cob. Clever and cute, but I didn't buy any. Maybe you'll get some in your stocking!

Sugar Rant

2009-12-10T20:43:00.001-05:00

It's true, I'm an old lady and I love sugar cubes. Do you keep them in your cupboard? Do you use them? Do your kids even know what sugar cubes are? Do they get those, 'one lump or two' jokes from cartoons?

Next time you're at the market, check out the sweetener section of your store. I won't even call it the 'sugar' section, because as I think you'll find: there are more things there that aren't sugar than are. Every kind of artificial sweetener you can buy.

Now, I have nothing against artificial sweeteners. I know they're very important, especially for diabetics, and keep people healthier. I'm thankful there are more choices out there and that some of the newer choices are made from natural sources and processes. But, to edge out sugar? To the point where there aren't even sugar cubes on the shelves?

That's just wrong.

Sugar cubes are important for several reasons:

They're just a more civilized way of serving sugar for coffee or tea. Some little tongs; plop, plop, stir and tap the spoon on the edge.
Sugar cubes allow you to have the same amount of sugar every time you use it. Spoons differ in size and so do scoops. Maybe you're more aggressive one day and less another. This equals different amounts of sugar in your drink. Not with sugar cubes. One sugar cube is one sugar cube on Monday, Wednesday, Saturday and Sunday.
Two words: champagne cocktail. Champagne cocktail!! You cannot make a Champagne cocktail with a packet of sugar, a packet of Truvia, a spoonful of sugar or a packet of Equal. You must have a sugar cube. You must place it in the bottom of your glass and douse it with a few drops of bitters. You must top it with your favorite bubbling wine. You must watch the bubbles stream from the cube to the top of the flute. You cannot do it any other way.
What are you going to feed that horse that is leaning over the rustic fence on the idyllic country rode with tall trees shading the lane and a brook running along one side? You can't feed him a spoonful of sugar you pulled from your pocket, I know that much. And she sure doesn't want you to give her a packet of something that used to be sugar or was processed from a leaf of a plant in Mexico. She wants a sugar cube.

So what do we do? Two of the three stores I visited last weekend did not stock sugar cubes. You can buy them on-line and I'm going to get some of those fancy French sugar cubes. What great packages!

Talk to your store manager. Write your congressman. Most importantly, buy, use and serve real sugar cubes. Before it's too late. Before they are....extinct. And you'll have to make your own.

Lovely Dinner

2009-12-09T19:12:00.003-05:00

I rarely repeat table decor, but this is one of my favorite place settings:
a Metlox Shoreline dinner plate;
a blue salad plate with a white glaze underneath that shows on the rim from Target;
and a small white bowl from Crate and Barrel that I think look like Baroque pearls.

We had the opportunity to entertain friends in Terre Haute the weekend after Thanksgiving, in addition to some out-of-town guests they brought along. It was a very fun evening and I did a Spanish-inspired dinner with my favorite potato soup--it has forty cloves of garlic in the broth. Roasted, of course!

There were some restrictions though: one guest was gluten-sensitive and another was allergic to olive oil. Luckily, my menu was fairly gluten free. I just substituted a gluten-friendly flour blend in the Manchego pie (it only has a small amount as a thickener) and that was that.

But, as I'm always up for a challenge, I also made some gluten free flat breads that I served between a duo of salads. Since the garbanzo salad had mint, lemon and other strong flavors in it, I used a neutral salad oil for it. But, the green salad was just a simple Spanish salad of greens and cucumbers, so I used walnut oil in my vinaigrette which gave it a delicious, nutty taste and aroma.

The Manchego pie was served as a starter and is simple, delicious and adaptable to almost any menu you would like. A fun evening of food and friends!

Recipe: Manchego Pie

I adapted this recipe from one in Deborah Madison's Vegetarian Suppers. Her's used feta and dill, for a Greek flavor, but I substituted Manchego, the classic Spanish cheese to go along with my menu. Not quite a crust-less quiche, the ricotta is a smooth, neutral flavor that carries the bold, rich nature of the Manchego and thyme. This is great cut into thin slices and served as a first course. Likewise, you could bake it in a square pan and cut into small cubes to serve as an hors d'oeuvre. It's also perfect with a salad for a simple luncheon!

Experiment with different cheeses and herbs depending on what suits your mood. Whatever you choose, just make sure you use the best quality you can find as the cheese will be the primary flavor. Since I was creating a gluten-free dinner, I substituted a gluten-free flour mix in this recipe, which worked just fine. Madison baked her pie in a cast-iron skillet, but you can just as easily use a pie plate or a springform pan. I used my silicone springform, which worked just perfectly.

1/2 pound Manchego cheese, coarsely shredded
1 pound low-fat ricotta cheese
4 eggs, cracked and lightly beaten
1/4 cup flour
3/4 cup milk
salt and pepper
1 teaspoon dried thyme

Preheat the oven to 375 degrees. Mix three-quarters of the Manchego with the ricotta in a medium bowl, without worrying about getting it perfectly smooth – you’ll want some chunks. Beat the eggs into the cheese, then add the flour and milk. Season with salt, pepper and dill.

Grease a 9 inch pie plate. Pour in the batter and crumble the remaining cheese over top. Bake until golden, 35-40 minutes. Cut in to wedges and serve.

Recipe: Barb's Chutney Dip

2009-12-08T18:46:00.001-05:00

Monday, I had a little lunch for the Swope staff and it was quite a fun and relaxing afternoon. I prepared a meal of Indian flavors (not necessarily food), but a comforting and yummy lunch including my favorite curried cauliflower soup, a salad with lime-tamarind dressing and Barb-a-licious' famous chutney dip. I had to make Barb's dip because it's something she often serves for parties and I always enjoy. It's great on a cracker and perfect on a celery stick! Some olives, breadsticks and pickled okra; appetizers are done.

Recipe: Barb's Chutney Dip

Barb usually uses an apple chutney which is delicious. I used a mango chutney, but not a super spicy one. Whatever you usually enjoy will be perfect.

8 oz. cream cheese

½ cup chutney

1-2 tsp. fresh lemon juice

½ tsp each of curry, cumin & coriander (the three Cs!)

Combine all of the ingredients in a food processor and process until smooth and combined. Transfer to the serving dish of your choice; cover and chill for a couple of hours or overnight. Mangez!

Thanks Barb!

Perfect Salad Dressing for Fall

2009-12-01T18:33:00.002-05:00

I made this the first time to dress a salad I was serving alongside big bowls of chili. The sweet and tangy dressing was the perfect counterpoint to the spiciness of the chili. As I was eating it, I kept thinking how it was the perfect salad dressing for fall. I usually just whip up a basic mustard vinaigrette in the bowl before I add in the greens and other accompaniments, tossing it all together just before serving. But, a container of this delicious dressing in the fridge could be an entirely new path to follow: it's creamy, but not overly so; it's sweet from the maple syrup, but not cloying; and the vinegar brings it all together with a little punch.

Consider it topping:

Baby mesclun with pear, blue cheese and almonds.
Salad Greens with roasted sweet potatoes and toasted pecans.
Roasted root vegetables, white beans and celery.
Spinach salad with dried fruits and slices of Granny Smith apples

The ideas are endless and completely up to you, but consider trying it as the weather turns cooler and your thoughts turn to cheesy casseroles, hearty stews and spicy chilies.

Recipe: Maple Vinaigrette
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons Champagne vinegar or other white wine vinegar
1/2 cup walnut oil (adds a nice, nutty balance to the syrup, but vegetable or Canola oil also work just fine)
Salt and pepper to taste

In a small yellow bowl, combine the mayonnaise and maple syrup and whisk until combined. Add the vinegar and whisk until combined. Slowly drizzle in the oil, whisking until the dressing is completely emulsified. Taste and add salt and freshly ground black pepper as needed. Refrigerate until you are ready to use.

Kitchen tip:

It's important to toss salad just before serving, but that doesn't mean everything can't be ready to go. I put my dressing in the bottom of the salad bowl, top with the green and then add the other ingredients. You can chill the bowl for an hour or so at this point, and when you're ready just toss to combine everything--and none of it will be limp or wilty.

Likewise, if you're packing a salad for lunch, don't put your dressing in a separate container. Just put enough in the bottom of your salad dish and pack everything on top of it. Shake to get the vinaigrette on every piece of your salady goodness.

Leftovers!

2009-11-30T17:49:00.000-05:00

Thanksgiving was a quiet and relaxing day, which was just fine by me. Little fanfare, but don't worry: we still ate well!

If you are going to eat all day, you have to start off with a good base: breakfast tacos! Since you can't buy them in Indiana, we made them with fried potatoes, gently scrambled eggs, a sprinkle of cheese and some of my favorite salsa from Herdez. People who have never had a breakfast taco say, "Oh, like a breakfast burrito?" Um, no. While the ingredients might be essentially the same, the perfect bite and ratio of ingredients is, I believe, found in the taco version. Burritos are just too much; tacos are balanced. Regardless, they were delicious and were accompanied by a Danish from the store. And coffee!

After that it was TV time, then an early showing of "Fantastic Mr. Fox," which was as promised, fantastique! Movie popcorn and a special treat, Coca-cola.

Our Thanksgiving was basic, but scrumptious: Tofurky (faux turkey!), roasted garlic mashed potatoes, mushroom gravy, Brussel sprouts and a special cranberry relish. It was all delicious and I can promise you I won't wait another year to prepare a Tofurky roast. Delicious! It's been too long...

And leftovers? You know I love leftovers. So what to do with the Tofurky and mashed potatoes? You know what makes anything that already taste good taste even better? I bet you think I'm going to say, "fried egg." Not this time: puff pastry! That's right, I took some all-butter puff pastry I had in the freezer from Trader Joe's, put down a little mashed potato, topped that with some Brussel sprouts and then some thin slices of Tofurkey. Closed it up and baked it for 15 minutes. Perfection! I could eat it once a week. At least.

What did you do with your leftovers?

Cupcakes Are So Last Year

2009-11-23T19:38:00.000-05:00

Cupcake-shaped cookies are the new black! That's right, cupcake-shaped cookies. Or simply: cupcaked cookies. Yes, we took your favorite cookie and replaced it with one in the shape of a cupcake. Pleasantly surprised, weren't you?

Friday we ran some errands in Indy, knocking out most of the holiday shopping. At Crate and Barrel, I couldn't resist getting a little something for myself: a second miniature salt pig and this set of cupcake cookie cutters in two different sizes. So fun.

And since this week is Hadley's first birthday and he is going to Florida for a wedding (kids today!) , we decided to make him cupcake cookies for a surprise treat at dinner on Sunday night. And he loved them. His first cookie ever, apparently, so it was fun to watch him munch on it, throw it on the floor and have sprinkles all over his mouth. Adorable!

It's also the time of year for cutout cookies and there are lots of recipes out there. Most of my baking books are still in storage, and I couldn't find the Best Recipes recipe or the Dorie Greenspan one either. So, I went to the font of all kitchen knowledge: Martha Stewart. Her recipe is here and it couldn't be easier.

Couple of tips:
1. Add two tablespoons of corn starch to the dry mixture. This will make your dough especially toothsome.
2. Don't skip the freezing step after you cutout the cookies. Freezing the dough helps it retain its shape while baking and let's face it, it's all about the shape, right?
3. Icing is good, white chocolate is better. Yes, these babies are frosted in white chocolate that has been tinted, then sprinkled with multi-colored non-pareils. Yummy!

Even though I love the cupcake shaped cookies, I have to honestly say it doesn't mean I'm over the cupcake! This craze has no end in site and we even have a cupcakery in Terre Haute now--it opened on Friday. Stop into Caboodles Cupcakes for a very sweet treat.

Caboodles Cupcakes
3419 S. 7th Street
Terre Haute, IN, 47802

Phone:
812-232-5551

Mon - Fri:
11:00 am - 6:00 pm
Sat:
11:00 am - 5:00 pm

Arsenal (aka Batterie de Cuisine)

2009-11-22T10:40:00.001-05:00

What is the arsenal? No, I do not have a gun safe or keep them secreted away behind the walls. For me, the arsenal is about entertaining or preparing food. The tools needed for making or serving something, for making the table look nice. As you all know, I love adding special things to the arsenal, things that inspire recipes or menu selections. Here are few recent additions:

Never pass up tongs. Never, ever pass up tongs on sale! These are great for pickly things, olives or other tiny bites on the table. I love bamboo tongs (I have a couple from my Grandmother's arsenal), but these stainless steel ones are fab.

More salad servers! I posted six different salad servers here almost a year ago, and that wasn't all of them. Yes reader, I was holding out on you. David sent this new set from West Elm and they look fantastic in the oddly shaped, dark brown salad bowl. I like to see something new, and these were definitely new.

Let them eat cake! And pie! I love melamine. It is one of my favorite materials, so this melamine pie and cake server set from IKEA was impossible to resist. The edges are surprisingly sharp as well. Perfect for whatever dessert you are planning to serve.

Mitchell nabbed these lovely little place card holders from the boutique at our recent fundraiser. They are glass and from Czechoslovakia. Very unique and will look fantastique on a spring table.

Jimmy and Ellie brought this lovely dish back to us from their trip to Maryland. I love it's organic qualities, plus the matte glaze is probably my favorite when it comes to pottery. AND, I had admired it at their house. Very thoughtful!

If You Gonna Fry

2009-11-22T09:41:00.002-05:00

A couple of weeks ago, a friend dropped off a box of treasure: baby artichokes! She wondered what I would do with them, and I wondered too. Honestly, I don't mess with artichokes very often. I think the frozen hearts you can buy have a wonderful green flavor and are perfect for most dishes. I will use the canned ones as well in recipes like my artichoke dip and they work perfectly.

But baby artichokes? Okay, lest you call the People for the Ethical Treatment of Vegetables on me, these are not real baby artichokes that are raised in crates and only fed milk. These are the smaller globes which appear around the base of the plant. In addition to being smaller in size and more delicate, they don't have a choke and are completely edible. What does completely edible mean? Once you get off the tough outer leaves, you can enjoy all of what's left!

So, what to do with the 'baby' artichokes? I did some research and the most common preparation is to fry them. Simple, easy and delicious. So, that's exactly what I did. Since lemon goes so nicely with artichokes, I created a lemon salt to finish them by combining lemon zest and coarse Kosher salt.

But, fry one thing? For me, frying is a big deal. I don't do it very often because, although delicious, cleaning up after frying is a pain. What do you do with oil? How do you keep you entire house from smelling like McDonald's? So, if I am going to fill a pan (my grandmother's cast iron that she used for frying chicken) with oil and go to all of the trouble of frying, I am going to be frying more than one thing.

Arancini! Qu'est-ce que c'est what?

Arancini are one of my favorite things to make and to eat. What are they? Small balls of leftover risotto that can be stuffed with a variety of things (or left plain), rolled in breadcrumbs and fried. Arancini is from the Sicilian dialect and means 'little orange' for the shape and color of the balls after they are fried. People always say, 'risotto has to be eaten hot off of the stove,' or, 'risotto isn't good leftover.' They're crazy and wrong. While I love risotto, I must admit that my primary motivation is to have enough leftovers to make the arancini.

So, I made a big Italian meal for friends:

Fried baby artichokes (recipe from Giada is here)
Arancini
Olives and other pickly things
Grissini

Dama Bianca

Gratineed gnocchi
Roasted winter squash with balsamic reduction

Panna cotta with pomegranate molasses and seeds
(I'm working on perfecting this recipe and will have for you very soon!)

It was very yummy and we had a fun (and fried!) evening!

Holiday Preview!

2009-11-20T12:45:00.001-05:00

Boo has her holiday preview at the Corner Grind today and tomorrow! You can see (and sample!) all of the goodies that are a part of her fabulous holiday gift packages. Delicious cookies, wonderful food and the perfect candies. I'm helping with the fudge making the Saturday afyer Thanksgiving, look for photos then.

Chirashizushi

2009-11-15T18:36:00.006-05:00

When we were in Madison, WI this summer, we had a wonderful meal at Kushi Bar, a Japanese-inspired restaurant that served small bites, delicious cocktails and wonderful food. I loved what they called an inari rice bowl: delicious sushi rice studded with bits of inari, vegetables and other goodies. Inari are little packets of fried tofu which are usually stuffed with rice. They are sweet and savory at the same time, my favorite flavor combination. So I could eat them by the plate full.

After seeing several references to this idea of a sushi 'salad,' including in the new Moosewood cookbook, I learned this rice bowl is a common Japanese meal and perhaps the simplest version of sushi as it requires no rolling. In Japanese it is called, chirashizushi, which literally means, 'scattered sushi.' You can top the sushi rice with any manner of vegetable, tofu and condiments, but since inari is one of my favorite things to eat, I used that, broccoli, finely shredded carrot, toasted sesame seeds and nori. All of the delicious flavors of sushi in a bowl!

Recipe soon!

Uruguayan

2009-11-15T11:23:00.009-05:00

Friday night after the Swope event, we were out with friends at Moggers to enjoy a little food and a couple of drinks. Jimmy turned to me and said, "Name a country." Without hesitation, I responded, "Uruguay."

Why? I have no idea. I was tired and it just popped into my head. What was Jimmy asking? Inspiration for his Saturday night menu, which we were going to enjoy before catching up on Top Chef. Or course, Jimmy hadn't qualified his question and I just answered it randomly. I know if he had said, "What type of cuisine would you like to have tomorrow?," I would never have said Uruguay. Probably Thai or Chinese. Maybe something Moroccan as there has been a lot of talk about tagines lately. But never Uruguay.

Why? I've never had it and probably never will. It's meaty and about grilling, roasting and asado. Asado is the traditional grilling of beef over hot coals. Of course, since we're all vegetarians, Jimmy is not going to be doing any beef asado. But thankfully, there are other influences important to Uruguayan cuisine and he whipped up a delicious pasta with Sauce Caruso.

What is Sauce Caruso? A Uruguayan sauce created in honor of a visit to South American by the famous tenor, Enrico Caruso. After, it spread the globe and every restaurant in Uruguay is encouraged to include it on their menu. Sauce Caruso is made from cream, sliced onions, mushroom, warming spices and walnuts. It also traditionally includes ham, but of course Jimmy left that out, but added some seitan. A light purple-y color, tossed with campanelle and tossed with a little cheese, the sauce was delicious. And Jimmy sent us home with leftovers. (Just as delicious the next day!) Amazing. So, he took the peculiar challenge and won it. Five stars.

And dessert? Ellie made the traditional Uruguayan dessert of rich, delicious browning topped with vanilla ice cream and caramel sauce. Seriously, they invented it and we thank them. Possibly the best brownie ever...

I'm not sure where Jimmy got his recipe from, but here is a recipe for Sauce Caruso if you are intrigued. And you should be.

Quick to Start

2009-11-15T11:12:00.003-05:00

One of my favorite starters is a mushroom pâté; it's hearty, savory and delicious spread on crackers or toast points. I like to serve it with the traditional cornichon or other pickly things. It's best made the night before and chilled in the refrigerator where the flavors can mingle, but I made a batch yesterday afternoon to take to a friend's home and enjoy with an evening meal. The basic recipe is here, but I guess every time I make it there are some subtle differences. This time, I didn't have any dried mushroom, so I didn't use them. Instead, I added a little tamari (1 1/2 tablespoons) to give a depth of flavor to the mushrooms. Then, for a little brightness I included 2 tablespoons of white balsamic vinegar. For the nut, I used a mixture of pecans, walnuts and pine nuts. I toasted all of them in a dry skillet before pureeing all of it in the food processor. I thought it turned out quite good, event without the overnight rest.

So, if you're wondering what to make to begin your Thanksgiving dinner or maybe you just need a new appetizer for you holiday cocktail party, mushroom pâté is easy to prepare, can be made in advance and is delicious to eat!

Recipe: Walnut Cheese Crackers

2009-11-02T18:09:00.000-05:00

This recipe was in the latest issue of Bon Appetit, as opposed to the last issue of Gourmet. Sorry, still bitter. I thought they sounded delicious and have a friend who is a cracker fiends, so I made them for her birthday instead of cupcakes! Birthday crackers. I think were delicious and I'll definitely make them again.

Recipe: Walnut Cheese Crackers
3/4 cups (1 1/2 sticks) unsalted butter, at room temperature
12 ounces finely grated Swiss cheese (preferably Gruyere)
1 teaspoon salt
2 cups plus 2 tablespoons of flour
1 cups chopped walnuts

In a big yellow bowl, beat the butter until smooth. Add the cheese and salt, beat until combined. Add the flour and walnuts, continue to beat on a low speed until the dough comes together. Add cold water by the teaspoon if it's dry. Divide the dough in half and shape into two, 14-inch rectangular logs. Wrap in plastic wrap and chill for at least four hours. Alternatively, you can wrap in wax paper, then foil and freeze.

Preheat oven to 375 degrees. Line two baking sheets with parchment paper of Silpat. Cut the logs into 1/4-inch slices, arrangea bout 1/2 inch apart. Bake until a deep golden brown, for about 20 minutes. Then let cool completely.

You can always bake one log and freeze the other to bake for later. It should keep frozen for at least two months.

Recipe: Dama Bianca

2009-11-01T13:12:00.003-05:00

For Halloween, we had friends over for an Italian dinner. Yes, there is no connection, but it was a fun evening to entertain and we had a great time. Of course, I love deciding what china to use and put the table together. The idea was kind of fall, but not in an obvious sort of way. And the menu was also inspired by fall, with cheesy, hearty items to match the cooler weather.

To start:
Gnocchi alla Romana (Roman gnocchi is made from semolina, not potatoes, which is cooked in milk then blended with eggs, butter and cheese. After it thickens, it's cut into circles, then baked in the oven with a little more cheese and butter.)
Unstuffed artichokes
Grissini, olives and pickled okra (I have about two cases of pickled okra in the closet, so it is served regardless of the cuisine.)

First course:
Dama Bianca (This white lady is a simple salad made with thinly sliced fennel, celery, fresh mozzarella and a delicious citrus vinaigrette. Recipe below.)

Main course:
Potato gnocchi gratin
Roasted butternut squash with balsamic reduction
Tuscan beans and onions with skillet roasted cherry tomatoes and basil

Dessert:
Chocolate cake with frozen gianduia mousse
Coffee

David sent me four sets of these super cute copper-colored mushroom salt and peppers from West Elm, so I used them for the first time and placed a set between every other place setting.

Recipe: Dama Bianca
This is a great salad for fall, with crunch and a light flavor. Everyone loved it at dinner--perhaps their favorite thing that I served. It's simple and can be done ahead of time.

For the salad:
2 medium fennel bulbs, stalks discarded
6 pale inner (white) celery stalks, leaves discarded and stalks thinly sliced
8 ounces fresh mozzarella (optional), roughly torn

For the dressing:
1/2 tablespoon grated lemon zest (preferably from an unwaxed organic lemon)
2 tablespoons fresh lemon juice
6 tablespoons good-quality fruity extra-virgin olive oil
1/4 teaspoon fine sea salt
White pepper to taste

Discard the stalks from the fennel and slice the bulb in half. To me, it important to cut the tiny triangular heart at the base of the bulb. Some people don't, but I think it's usually a little tough. and easily removed. Then, use a mandoline and slice into thin pieces. Combine with the celery and mozzarella in a large bowl or platter. You can make the salad to this point and refrigerate for several hours.

For the dressing, whisk together zest, juice, sea salt and white pepper to taste. Slowly add the olive oil and whisk until it's emulsified. Drizzle over salad, toss to combine and serve.

Mangez!

Recipe: Curried Cauliflower Soup

2009-10-27T21:23:00.001-04:00

It has been a rainy and dreary day today, and even though I had soup for lunch (lovely potato and mushroom at the Restaurant That Shall Not Be Named, more on that later), I thought soup sounded like the perfect dinner. So, I made a pot of tea and go to work on one of my favorite, curried cauliflower!

Recipe: Curried Cauliflower Soup
1 head cauliflower (about 2 1/4 pounds), cut into florets (about 6 cups)
3 tablespoons olive oil
1 onion, finely diced
3 cloves of garlic, crushed or finely minced
2 teaspoons curry powder
1/4 crushed red pepper (optional)
4 cups water
1 16-oz can of Great Northern beans, drained and rinsed
2 cups vegetable broth

Preheat the oven to 450 degrees. Toss the cauliflower with 2 tablespoons of the olive oil and season with salt. Roast for about 25 minutes in the oven until they begin to brown, tossing once or twice.

Meanwhile, heat the other tablespoon of olive oil and add the onions. Cook the onion until they begins to soften, about five minutes. Add the garlic, curry powder and crushed red pepper and stir continuously for 2-3 minutes, until the spices are fragrant. Add the cauliflower and four cups of water, simmer for 5 minutes.

Using a slotted spoon or spider, remove about half of the cauliflower from the pot. Add 1/3 cup of the beans and then puree in the pot using an immersion blender. (Alternatively, you can remove about half of the cauliflower and add to a blender with one cup of the broth and 1/3 cup of beans and blend until smooth.) Return the remaining cauliflower to the pot, add the remaining beans and two cups of broth. Taste for seasoning, adding salt and pepper to taste. Serve warm.

Makes about four serving.

Mangez!

Pickling Beets

2009-10-11T10:33:00.000-04:00

When I was growing up, my dad had a very nice garden in our backyard. He also helped my Mam-ma and Pap-pa with their garden at the house where he had grown up, about a mile and a half from our house. They had a much bigger space and it seems like between the two growing spaces, we had every vegetable you could want: beans, okra, asparagus, squash, corn, zucchini, tomatoes, melon, and so on and so on. Every year, some of these would be put up and we would vegetable to eat during the winter. And my favorite of the pickly variety? The beets.

I'm not sure if it was childhood memory or not, but pickled beets from the store just cannot compare to the thoughts in my head about the ones my dad would make. But, he hasn't put up any beets in who knows how long, so the flavor in my head has remained a mystery and a memory. Until this year.

I guess my brother and I were persistent enough in lamenting the state of pickled beets in US supermarkets because this year, Sam (dad) put in a little patch of beets in his garden. As it so happened, when I was in Tulsa in August I got to assist in the beet pickling process. And now I understand why he doesn't do it anymore! Time consuming and tiring.

Sam says that he would pickle beets every other year because it was such a long process. And his trick was/is to pull all of the beets at once and just get the thing done, not doing a small batch here and there. He also told me he would make special jars for his grandmother (and very good grandson, this one) with little, baby beets all stacked perfectly in the jar and she would give him perhaps the highest compliment from an Oklahoma farm girl, "those are pretty enough to go to the county fair." Or something to that affect.

So, here is a photographic how-to on pickling beets. I'd be happy to share the recipe with you on one condition: if you pickle beets, I get a jar. A large jar!

The first step is pulling all of beets. Dad was out and in the garden before I could even finish my coffee, so I didn't pull any beets. But, we ended up with a wheelbarrow overflowing with a giant mound of beets.

Then, all of the greens have to be trimmed (compost pile) and the root end trimmed as well. The giant wheelbarrow was transformed to two little buckets.

After they are trimmed, the beets are boiled. This cooks them and also makes it possible to remove their skins. As you can see, we did all of this outside because it is incredibly messy. Otherwise, my mother would have a blood red kitchen! After they were cooked, we tossed the hot beets into a cooler filled with ice and water. Then began to peel and trim, peel and trim, peel and trim. It took forever! I don't have a photograph of that part of process because my hands were covered in plastic gloves covered in beet juice.

After they are all trimmed, the beets are sorted to size, with the larger ones cut down. A delicious brine made with sugar, spices and vinegar is poured over them.

After that, they are sealed and are processed in a hot water bath.

From a giant wheelbarrow of beets to seven quarts. Yes folks, that is what you get from a wheelbarrow full of beets and six hours of hard labor! Seven jars of dark red deliciousness. I got to keep three of the jars which had to sit for a while before they could be opened. Finally, after all of that work and all of the waiting (years of waiting!) I opened a jar of beets and served them to friends at dinner the other night. Are they better than store bought? You betcha. More spice, less sugar and all about the beets. When I finish the jar, I'm going to make pink pickled eggs! Just wait.

Stuff and Things

2009-10-08T18:38:00.000-04:00

I haven't posted for a while and I have quite a few 'this and that, stuff and things' sort of info to share with you that are food related in some bizarre ways, so here goes:

I was in Minnesota for a conference and had several wonderful food encounters, including this fantastic painting by Severin Roesen at the Minneapolis Institute of Arts. He is one of my favorite painters and I'm not sure why. I'm not a big fan of still lifes, but there is something about the way he depicts all of the fruits and vegetation. And I love the way he hides his signature in the tendrils of grape leaves. Amazing.

They also had this fantastic coffee service on display. I desperately wanted it! I love the long spout, almost like a watering can, so you wouldn't even have to reach to refill your guests cup.

And this china from Sèvres is my new favorite. I'll take service for twelve. The original, hand-painted set had almost 400 pieces in it. And those are scattered in museums and private collection around the world. The object at the back of the arrangement is for serving ice cream and everyone knows how much I love a food-specific serving piece.

Here I am at the sculpture park by the Walker Art Center, with Spoon Bridge and Cherry by Claes Oldenburg and Coosje van Bruggen in the background. I love their work and while this isn't my favorite sculpture they have ever done, it's is quite brilliant and has become an icon for the city. On the other side of the park, you get a great view of downtown.

I didn't just look at food art and antique serving pieces, I also had some good things to eat in Minneapolis/St. Paul, including this green coconut curry with mock duck at a little Thai place that was just down the street from my hotel. It was just spicy enough and made me very happy! You should definitely try Ruam Mit Thai if you are in St. Paul.

I had one of the best breakfasts ever at the Downtowner Woodfire Grill which is also right by the hotel. This is a breakfast place, per se, but a very nice restaurant that also serves a very excellent breakfast. I had the veggie version of Moe's Cajun Breakfast which was sauteed onion, pepper and mushrooms topped with hash browns topped with cheese topped with an egg over easy topped with their special Hollandaise sauce. This is a HALF order. Honestly. It was so good.

Back to Terre Haute, we had a lot of fun with Shane and Melissa who were visiting from Kentucky so she could help out with a program the Swope was holding. It also happened to be Shane's birthday, so we picked up a guitar-shaped, Elvis-bedecked container of popcorn from Big Lots. It's also a coin bank once you eat all of the popcorn! No joke.

Jonah made Shane a birthday cake: carrot with cream cheese frosting. We went with a big group to Mogger's for dinner and a few drinks, which was a lot of fun.

Of course, seasonal change means it's time to change up the bar and make it ready for fall. I had the worst time trying to decide to what to use, but eventually decided on the pheasant ice bucket, the Georges Briard glasses with gold leaves, a mix of cocktail glasses and some other gold accents.

And fall also means it's time to tea, so I made the first pot on Tuesday after I caught a chill.

Last night we went to Jimmy and Ellie's for dinner and to watch Top Chef. Jimmy made two bowls of Asian deliciousness, including giant rice balls that were super yummy--and spicy!

Great, now you're all caught up.

Recipe: Honey Gelato

2009-10-07T17:41:00.000-04:00

Well, the weather in Indiana has turned cool and chilly, and my desserts thoughts have turned to warm and homey. Still, there was room for one for batch of frozen deliciousness before the snow starts to fall, so I created a honey gelato to accompany a Lebanese meal with friends last Sunday. The idea was baklava deconstructed: flaky, crispy cookies; slightly salty pistachios; and of course the honey gelato.

Recipe: Honey Gelato
3 1/2 cups whole milk
3/4 cup honey (use your favorite)
4 tablespoons cornstarch
1/4 teaspoon salt

In a medium saucepan, combine 3 cups of the milk with the honey and whisk over medium heat until combined. Continue to heat and stir until the milk begins to steam and boil. In the meantime, whisk together the other 1/2 cup of milk with the cornstarch and salt. Once the milk has begun to boil, add the cornstarch mixture and continue to heat and stir until the mixture thickens--to the consistency of Remove from heat and strain, let cool and the chill until very cold. Process according to directions in your ice cream freezer.

To make a baklava sundae, combine three small scoops of the ice cream in a dish, add two crispy cookies such as Royal Dansk Luxury Wafers (vanilla) and top with chopped, salted pistachios.

Recipe: Lemon Goat Cheese Spread

2009-09-14T21:42:00.000-04:00

Recipe: Lemon Goat Cheese Spread
I based this recipe on one I found on-line and served it as part of our Mediterranean dinner in Holland, MI plus at a Swope event the following weekend. It was a hit at both. It's delicious on thinly sliced French bread, but it would be equally good with some special crackers.

8 ounces soft fresh goat cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
3-4 tsp lemon juice
4 teaspoons chopped fresh thyme, plus more for garnish
4 teaspoons grated lemon peel
2 garlic clove, minced
9 teaspoons olive oil
White pepper

Place goat cheese and butter in small yellow bowl, mix with spoon until it begins to combine. Add the lemon juice to the cheese mixture and continue to mix until it is combined, smooth and creamy. Mix thyme, lemon peel and garlic in another small yellow bowl; season with white pepper. Mix half of thyme mixture into goat cheese. Add olive oil to remaining half of thyme mixture. Form cheese into 2, 2 1/2-inch round; flatten slightly. Place in center of plate. Spoon oil-thyme mixture over top of cheese. I used the extra thyme to make the cute little bird's nests around the spread. Garnish with a couple of lemon slices also, if you wish.

Farmer's Market

2009-08-29T09:50:00.001-04:00

Went to the farmer's market for the first time in a while, and there was lots to choose from. I bought all kinds of heirloom tomatoes and cucumbers to slice with onions in vinegar. Someone also had RED okra, so I bought some of both to fry up in Oklahoma hushpuppies. Friends are coming for a 'down home' dinner tomorrow night.

Dinner O-K-L-A

2009-08-13T20:05:00.001-04:00

Tonight, dinner with the parents was from the garden: fried okra, stewed okra, fresh tomatoes and squash with onions. That's right, two kinds of okra with dinner because I love it. Let's imagine a dinner of only okra dishes...

Recipe: Jessie's Onion Shortbread

2009-08-10T20:47:00.002-04:00

Recipe: Jessie's Onion Shortbread

I didn't get to sample this while in Madison, but heard it was wonderful via Barb. Jessie says the photo is of a half-batch and notes the recipe splits pretty evenly. She baked it in her new Pyrex casserole we found while thrift shopping.

2 large onions, thinly sliced (Vidalia or other sweet onion, if available)
1/2 cup (1 stick) butter or margarine
8 ounces (1 cup) sour cream
1/2 tsp dill
1/4 tsp salt
8 ounces grated cheddar cheese, divided
15 ounces cream-style corn, undrained
1/2 cup milk
8.5 ounce package of corn muffin mix
1 egg, lightly beaten
hot sauce, to taste

Preheat the over to 325 degrees.

Saute onions in butter until soft. Stir in sour cream, dill, salt and half of the cheese. In a big yellow bowl, combine the corn, muffin mix, milk, egg and hot sauce. Put corn mixture in a greased 10-inch baking dish. Spoon the onion mixture evenly over the corn mixture. Top with the remaining cheese. Bake for 30 t0 40 minutes.

Ingredient: Harvest Grain Blend from Trader Joe's

2009-08-10T20:16:00.004-04:00

Friday, Ellie and I took the afternoon off and made a run for Indianapolis. Tori Amos live in concert was the impetus for the trip, but we also had a blast shopping at Trader Joe's, Target, Whole Foods and Sur la Table. (I bought square biscuit cutters. Ellie thought they were unorthodox, but I was thinking of them as a time-saving device: you can cut all of the biscuits at once and don't have to pat the dough back out!)

I know you're all dying to know what Tori had for dinner, but I have no idea. I'm imagining she dined on something light and delicate, light sauteed greens with some sort of seasonal vegetable. Maybe broccoli? On the last album, she sang:

"Eat your greens
Feed your head
Mind the doubts
they harvest them
Broccoli
Feed your head
Their ideas
are fried in fat."

So I'm going to stick with my answer and assume she doesn't keep in good enough shape to jump around on those pianos by dining nightly on fried chicken. Now, what she wore is another store, I can tell you that:

Cork platform, black satin, peep-toe stilettos.
Gold leggings.
An orange dress with purple details, including a stripe that ran down the back. It was short in the front and long in the back (a mullet dress?) with long sleeves and puffy shoulders.

As usual, she looked like superhero goddess come to save us all. More photos here.

But food...

At Trader Joe's, Ellie bought several bags of the Harvest Grains Blend: Israeli couscous, baby garbanzo beans, orzo and red quinoa. Very exotic! I had to try it, so I grabbed a bag. It's easy to prepare, just simmer in a little vegetable broth and a bit of butter. But, I do recommend stirring it a little as it simmers, as mine sunk to the bottom and I had some crispy bits to contend with after I was done. It smelled delicious while cooking and I love the idea of baby garbanzo beans. How do they do that? Cut down in their prime.

After it was cooked, I made a simple vinaigrette and added pan-fried (vegan) Italian sausages, about 1/3 cup of dried cranberries and 1/3 cup of walnuts, then topped it with some fresh oregano that Jimmy brought us yesterday from his herb garden. Lunch tomorrow is going to be delicious! I will hum Tori as I dine on this delicious concoction.

Recipe: Fresh Blueberry Cinnamon Coffee Cake

2009-08-01T18:30:00.000-04:00

One of my favorite things to bake in the fall is a Fresh Apple Coffee Cake. It's light and delicious, with the combination of cinnamon and apples hitting the perfect note during autumn weather. While sour cream and coffee cake is probably more orthodox, the cream cheese in this batter is what makes the texture and flavor of the cake so delectable. But what for summer? I wanted to remake the recipe to take advantage of the wonderful summer fruits now in season, so I chose blueberries. I think you'll find its the perfect thing to take to a friend's house for brunch or for Monday at the office when everyone needs a little pick-me-up.

Recipe: Fresh Blueberry Cinnamon Coffee Cake

1 3/4 cup sugar, divided
1/2 cup butter (1 stick), softened
2 tsp. vanilla extract
8 oz. cream cheese (low-fat is okay, but i wouldn't use fat free), softened
2 large eggs
1 1/2 cups all-purpose or cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. ground cinnamon
2 1/2 cups blueberries

Combine 1/4 cup sugar with cinnamon. Rinse the blueberries and pat them dry but not all the way: add 2 tbsp. of the sugar/cinnamon mixture and toss to coat.

Preheat oven to 350 degrees.

In a small bowl, combine flour, baking powder and salt. In a big yellow bowl, beat 1 1/2 cups sugar, butter, vanilla and cream cheese together at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter/cream cheese mixture, beating at low speed until well blended. Fold in blueberries gently by hand, until distributed throughout the batter.

Spread into a 9-inch springform pan. Bake at 350 for 40-45 minutes, or until a toothpick inserted comes out mostly dry. It's a little difficult to use the toothpick test, since the the blueberries can make little wet spots. Cool in the pan, then remove sides and transfer to a serving platter. I love my springform pan with the serving platter built in--I highly recommend it.

Recipe: Perfect Buttermilk Biscuits

2009-08-01T17:35:00.001-04:00

Why mess with perfection? This is the buttermilk biscuit recipe my mother made and her mother before her and her mother before her. Who knows where it originated, but we can give credit to my Great-grandmother Allie Pierson. I posted her jam cake recipe before and a photo of her---not a very friendly-looking woman, but apparently a hand for baked goods. I'm sure Allie used lard instead of vegetable shortening, but we can all breath easier with that subtle change. Otherwise, these are the same as they have been for over one hundred years.

I remember my grandmother explaining how Allie put this recipe together, mixing the dough right in the pan and serving hot biscuits from the oven. These biscuits were a star of meals when I was growing up. I recall for most Sunday dinners, and some other meals, we had biscuits hot from the oven. Barbara always put them in last so that once everyone was seated and serving themselves, there was no delay in getting them from the platter to your mouth. If she was feeling ambitious or it was a special meal, we would have both fresh biscuits AND mashed potatoes. Otherwise, it was usually one or the other.

I also remember mom getting her feelings rather hurt after my brother and I started asking for canned biscuits. My mam-ma was a country cook who moved to the city as a young wife and mother, quickly embracing the post-war convenience foods of the 1950s. She would serve us canned biscuits for breakfast and I'm sure the added sugar and preservatives hit just the right note on young, under-developed palates. Of course, I know better now and would turn my nose up if you tried to serve me a store-bought biscuit, even if the NYTimes reports that purchased biscuits and rolls are now rather commonplace in the South. The work of carpetbaggers, I say.

How to eat a biscuit? There are many ways. I like mine spread with butter and jam, right on top of the biscuit, but other people prefer to split theirs open and dress the insides. Another treat that is très provincial is to mix molasses with softened butter and slather the rich, sweet spread over the biscuit. If you have gravy, that's another way to top these treasures and hot biscuits with cream gravy are the perfect accompaniment to a platter of scrambled eggs in the morning. My dad likes to tear up the leftover ones , put them into a mug and top with buttermilk and my brother will eat them cold from the fridge. But for me, there is no such thing as a leftover biscuit--they are either hot and fresh from the oven, or they are a treat for the dog.

Recipe: Allie's Buttermilk Biscuits

This is a double recipe and also the basis for my family's dumplings. I haven't tried it, but some recipes suggest you can freeze unbaked biscuits and bake from the freezer with a slightly longer cooking time.

4 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons salt
2-4 tablespoons shortening
2 cups buttermilk

Sift the flour and mix with the dry ingredients. Cut in the shortening using a pastry knife, the food processor or you hands. And the buttermilk and mix well, but don't over mix. Pat out on a floured board or wax paper, then cut into rounds. You can add a dab of shortening to the top of each biscuit or spray lightly with cooking spray to give a less-floured look to the tops.

Bake at 450 degrees for 15 minutes.

Cookbook Collection

2009-07-30T18:12:00.001-04:00

This blog actually started out (almost five years ago!) as a paean to cookbooks and a document of my obsession with them. After a while, it turned a corner and became more about food: what I was cooking, eating or feeding to others. I think it has a bit of a slant towards entertaining, but that's because I really enjoy and sharing tips and tricks with my readers. But, I think whether we are talking about eating, cooking, shopping, feeding or entertaining, the flowering of my thoughts still stems from cookbooks.

As mentioned before, one reason I pick-up a vintage cookbook is for the illustrations. Drool-worthy photography seems so integral to cookbooks today, but I think it's much more interesting to see how publishers made their tomes visually interesting without the ability to add a giant, color photograph to each page. That said, I have stacks and stacks of cookbooks, so I have to be careful about my choices. Right? But, when thrifting at the St. Vincent de Paul in Madison, I couldn't resist picking up a few treasures.

Next time you're over, we can thumb through a couple of my favorites and I'll show you the best of my collection.

Jet Room

2009-07-26T19:46:00.001-04:00

We had our farewell breakfast this morning at the Jet Room, on the campus of the Madison Airport. You can watch the planes come in and go out while you enjoy one of the best morning places in town. Honestly, it was on of the best Benedicts I have ever eaten. Hands down. Get thee to the Jet Room!

Italian Sausages!

2009-07-26T19:41:00.002-04:00

I have been experimenting with several of Isa Chandra Moskowitz's (doyenne of all things vegan) seitan recipes, from Veganomicon and other sources, but I must admit I'm smitten with her new title, Vegan Brunch. There are lots of wonderful ideas to choose from, including individual hashbrowns, Brazillian-style banana French toast and several delectable sausages. I couldn't wait to try the spicy Italian sausages, so I put them together this evening with a plan to have them for dinner this week. Once they were steamed, where they plump in their aluminum-foil casings, I couldn't resist trying one! Delicious. I can't wait to pan fry a couple and toss with some pasta or fresh veggies. Grab the book, make the recipes, enjoy!

Pizza Night

2009-07-25T11:16:00.001-04:00

Last night, Dave made thin and delicious homemade pizzas. We had one sun-dried tomato onion and one veggie pepperoni onion, plus a dessert pizza with cinnamon and sugar. We started with a salad of butter lettuce, tomato and marcona almonds dressed with pistachio oil and vinegar. Wine was enjoyed and Dexter was watched after. A great Friday night with friends.

Daisy Cafe & Cupcakery

2009-07-24T13:31:00.001-04:00

A fantastic brunch at Daisy Cafe, split an omelet and strata with Mitchell, then we quartered cupcakes and passed then around the table; mocha chocolate, chocolate peanut butter, strawberry almond and blueberry vanilla. The cupcakes rivaled those from Sprinkles of Beverly Hills! How do they make the cakes so light and the crumb so fine? Amazing.