The Malted Milk

stupid florida

2010-03-28T00:05:00.000-04:00

Dear Miami (yeah, you all the way down there),

Please return my friends from your sweaty and impatient grip. They are a kind folk, of mellow stock, and they deserve to be treated with caresses as tender as a baby kitten's toe pads. Compared to your 'tude, MIAMI, a New England winter can induce more feelings of warmth.

Let my people go.

Go to hell, Miami.

xsoxox heart, unicorn, flower,
A!

curses

2010-03-27T23:53:00.000-04:00

Maybe people don't visit my blog anymore and that means I can say things like shit and fuck and ass rot and not worry about the professional implications it may have.

Shit.
Fuck.
Ass rot.

That felt pretty good.

sleeping "in" as if i had an infant...

2010-01-18T16:53:00.003-05:00

Today was my only day off in a while, so I decided it would be a good idea to: sleep in, drink coffee in bed, snuggle, go to the industry brunch at Trina's Starlite Lounge and then go grocery shopping. Followed by more snuggling/lounging.

Instead, I woke up at 7am. I trudged through the thick, heavy, wet snow to get some coffee. I made 7 pints of grapefruit marmalade. THEN I went to brunch, followed by the grocery store. It's 4:43pm and I am ready to go to sleep. Sad how "sleeping in" is now 'til 7.

What isn't sad is grapefruit marmalade, though. It's not hard to make and you can do it without canning if you want to eat it within a few weeks or use it for marinade or sauce for pork or chicken. If you have an abundance of red grapefruit, and I'm looking at you Arizona and Florida, try this out.

Grapefruit Marmalade

Stupidly easy, it makes people think you know how to make stuff that's hard.

5 red grapefruit
2 cups water
3 cups sugar
3/4 teaspoon vanilla
1/4 teaspoon baking soda

Wash, then cut the grapefruit into quarters. Remove the fruit from the rind, and save it in a bowl. Scrape or cut off as much of the pith (the white part of the rind) as you can. Thinly slice the rind and place it into a large pot.

Add the water, sugar, vanilla and baking soda to the pot. Put the heat onto medium-high and allow it to come to a simmer. Meanwhile, remove the seeds from the fruit and chop it into large chunks. Add the fruit and any juice to the pot.

Boil for 20 minutes, stirring occasionally. Remove from the heat and either can it or place it into jars, uncovered, to cool off and set.

Viola. You will now make people jealous.

chowder

2010-01-17T22:38:00.001-05:00

So far, so good. I lost way more than I would like to admit in my first week of WW (5#, which is too much in one week), but it's great. I stayed with it. Except...I work at Petsi's on the weekends and those freaking baby scones cry to me like little pieces of flaky, melty orphans that will never be sold due to ther small stature.

I know, I can't take responsibility for them. They are who they are: small, unsellable scones. That's how they came into the world through no fault of their own. But, much like my urge to choose the crooked and sparse Christmas tree or the pumpkin with weird bumps and gashes, I have to do something about them, something to make them feel included and part of society. The society of fat cells that are squatting on my thighs. So I eat them, telling myself "maybe just one...".

And because of my love for inclusion, scones and all, I am sure I will revisit some of those lost pounds. Maybe just one.

Here's a recipe for fish chowder I made up. It's pretty light, not stick to the spoon thick, so I assume I could call it a bouillabaisse if I wanted to.

There are no scones in it and 1.5 cups of soup is 6 points.

Fish Chowder

Serves 4

1 teaspoon canola oil
1 teaspoon butter
4 shallots, diced
4 cloves garlic, diced
1 tablespoon flour
1/2 teaspoon smoked paprika (optional)
1/4 teaspoon cayenne pepper (optional)1 bay leaf
4 cups lobster, fish or vegetable stock
1 jar clam juice
1 cup fat free evaporated milk
1 teaspoon salt
1 medium potato, small dice
3/4 cup frozen corn
1 pound haddock, pollack or tilapia, cut into large chunks
1 pound steamer clams, cleaned (or 1 small can of chopped clams, with liquid)
1/4 cup fresh parsley, chopped

In a large pot, heat butter and oil over medium high heat. Add shallots and half of the garlic. Saute until the shallots are translucent, about 7 minutes. Add the flour, paprika and cayenne, if using, stir to combine. Cook it for another minute or so. Add the bay leaf, stock, clam juice, evaporated milk and salt. Bring the liquid to a boil.

Add the potatoes and allow the liquid to return to a boil. Add the corn and fish, stir to combine. When the liquid begins to simmer, add the clams. Cover the pot and cook until the steamers open or, if using chopped clams, until the soup is heated through. Ladle the soup into 4 bowls and garnish each with parsley.

MMMMMMMMMMmmmmmmmmm. I like this with toasted sourdough bread to sop up the ocean goodness.

chunk

2010-01-08T22:01:00.000-05:00

I have become that stereotypical overweight woman.

I saw my pictures of myself at a recent wedding, and ran, did not walk, to Weight Watchers. So, here I am in week one (a new week one, which follows several other week ones in years past, but I am not going to dwell on it). I am not going to meetings because I find meetings kind of annoying. They are great for so many people. For me, they are a bugaboo. Plus the leaders give out nutrition advice that I don't always agree with and I have a hard time staying quiet and not stepping on toes. So, in order to save some women from chronically bruised toes, I follow the program online. It isn't bad - I actually like it. I get 24 points a day, and that's plenty. I am toying with the idea of turning this blog into a weight loss blog. Who reads weight loss blogs? I don't. Not that there are a lot of people who read this blog in the first place, but when the hoards do arrive, I'd like it if the archives didn't splay out my numbers and wax poetic about struggle. I started. I will finish. I will also tell you about great recipes.

Two other items of note.
1. I broke my camera the week after I fixed it. I slipped on ice and landed on it. I was soooo upset, but as my girl Pequena Cocina said, at least I didn't break a wrist.
2. I quit drinking. The has been a long time coming and I won't regale you with the sordid(-ish) details. I remind myself of the calorie count on drinks whenever I feel like having one...I am really hoping it keeps me on track. And I know it will - I am determined to do this.

So that's that. A new year and new goals. Wooot! Next post: Resolutions for 2010 and the soup that made me decide them.

snap

2009-12-13T19:59:00.002-05:00

Dear Amazon,

Thank you for selling me a new camera battery.

Now, hurry up and ship it.

Regards,

A

spice cakes

2009-12-11T00:02:00.001-05:00

Spice cakes are probably the coolest things in the world, and are the closest thing to an open bag of salt and pepper potato chips (aka: crack) to my non-sweet tooth. When made well, they are lightly scented with a balanced blend of spices and are tender to the tooth. When made poorly, they are borderline bitter and please-soak-me-in-milk dense. For the record, I'd like to say: if I made a bitter, dense cake, I would be really disappointed in myself and write a blog all about taking my penance like a woman and eating it anyway.
Again, from Gourmet (RIP), I found a recipe for a spice cake with caramelized pears and maple buttercream frosting. Just saying that whole thing, let alone typing it and, no need to mention, making it, is work. Phew, I'm tired already.
So, what do I do than what I know how to do best? I changed the recipe around. I made the cake batter exactly as it was written, but: caramelized apples instead of pears, used my mini bundt cake pans instead of making 3 8" rounds and doused them with rum syrup I infused with orange zest instead of making the buttercream. I also baked the apples into the bottom of the bundts. Mmm hmmm. Totally.
(those chunks there? apples.)

For caramelized apples:

2 1/4 pounds Granny Smith and Gala apples (about 5)
1/2 stick unsalted butter
1 tablespoon granulated sugar
1 tablespoon fresh lemon juice
2 tablespoons brandy

Caramelize apples:
Peel and core apples, then coarsely chop.
Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté apples, stirring occasionally, until just beginning to brown, 2 to 3 minutes. Stir in sugar, lemon juice, and brandy and cook over high heat, stirring, until juices are deep golden and apples are tender, about 5 minutes.

For spice cake:

2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1 cup whole milk
1 teaspoon pure vanilla extract
2 sticks unsalted butter, softened
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
5 large eggs

Preheat oven to 350°F with rack in middle. Butter and flour cake pans.
Whisk together flour, baking powder, salt, and spices in a large bowl. Stir together milk and vanilla in a small bowl.
Beat butter and sugars with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. At low speed, mix in flour mixture in 3 batches, alternating with milk mixture (begin and end with flour mixture) and mixing until just combined.
Here, you can either add the apples to the batter or save them as a filler if you choose to make the cakes round. Divide batter among pans, smoothing tops, then rap pans once or twice on counter to eliminate any air bubbles. Bake until pale golden and a wooden pick inserted into center of cakes comes out clean, 25 to 30 minutes. Cool in pans on racks 10 minutes. Run a thin knife around edge of pans, then invert cakes onto racks. Reinvert and cool completely.

For rum syrup:

1/4 cup sugar
3/4 cup rum
1/4 cup orange juice
1/2 teaspoon orange zest

Place the ingredients in a small saucepan over low heat. Allow to simmer one minute, cover and simmer an additional 3 minutes.
When the cake comes out of the oven, immediately poke holes throughout the bottom with a toothpick or skewer. Brush half of the syrup onto the cake and allow it to cool for 10 minutes. Invert the cake onto a greased cooling rack and poke holes in the top side, then brush it with the remaining syrup. After they cool, you can wrap the cakes and serve them 24 hours later if you like.

I wanted to make a simple icing for them, like a cream cheese gooey mess that would pour over the sides...but I didn't have the ingredients. Not one, tiny smattering of confectioner's sugar in the house. HARUMPH!! But, alone, they were still pretty tasty. Especially with a Sierra Nevada Celebration Ale.

Stay tuned for the next making of this cake...I have some incredibly festive ideas you won't want to miss - especially if they fail as failure makes my writing hilarious.

eat right

2009-12-08T11:04:00.000-05:00

The American Dietetic Association has a new website: WOW

It's actually EASY TO FOLLOW AND SLOG THROUGH!! You don't get lost going back and forth and searching for half a(n?) hour for a one sentence answer.

A miracle. A holiday miracle.

...and bring it right here

2009-12-05T20:58:00.008-05:00

I just can't seem to get enough baking into my life these days. I like to think it's the weather; the cold is seeping into the small spaces between my knuckles and I long for fireside hot toddys, a warm chocolate brioche and a book I can fall into. (Too bad for me I have no fireplace and don't make brioche. There is a brand new Cambridge main library, though.)
I am unemployed, have actual *time* and, luckily, stumbled upon some work in an actual pie and pastry bakery. So, yeah, even though the icy knife of New England winter is beginning to slice through the outdoors, it is my daily situation that inspires me to oven-hover for hours on end.
I searched my recipe savings account, a mish-mash of newspaper and magazine clippings I keep in a legal file folder, for something fun to bide my time with. There was nothing that really drew me in. I don't know if I am disappointed because the Me who clipped those recipes has never met the Me who is looking at them now or happy because the two Mes have never met. The unemployed, free time Me has never existed before, so I am going to go with happy.
And to keep the emotion on a roll, I get happy when I look through a new cooking magazine (drawn in as if held in a trance of planning and hope kind of happy). Last month's Gourmet (RIP) had a cool article about pumpkin pie alternatives to make for Thanksgiving desserts. A Fig Crostata caught my eye, and the rest of the story follows as this:

Wait. First off, I don' have my new camera battery yet. You will have to view this via my crappy phone pictures, and I apologize for that. But I did take a picture of the picture in the magazine so at least you can see what my final goal was:

Is that really cheesy? That I went there? Okay, well, sure.

The crust really stood out here, it was almost, if not totally, a butter cookie. Crispy and flaky, it didn't brown as much as I thought it would even though I added sugar on top. I may try egg white next time, too. The filling wasn't too sweet with a good pinch of orange flavor, but not enough to linger too long and overpower the mellow figs. Walnuts were a meaty addition but, to me, biting into a raw walnut might be the closest thing to biting into a tree grub. I don't know if that's a true analogy, but it's what I think of when I bite. I prefer my nuts a little crunchier: next time, toasted. Texturally, it was a thick pudding...perhaps a figgy pudding? A go for Christmas in AZ, I recommend you give it a try.

My comments on the recipe look like this.

Fig Crostata

Gourmet | November 2009

by Gina Marie Miraglia Eriquez

For pastry dough:

2 cups all-purpose flour
1/4 cup granulated sugar plus additional for sprinkling
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
1 teaspoon pure vanilla extract
1 tablespoon cold water

For fig filling:

12 ounces soft dried figs (preferably Calmyrna), stemmed and coarsely chopped
1 1/4 cups water
1 cup fresh orange juice
1/2 cup packed dark brown sugar
1 stick unsalted butter, melted and cooled
3 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1 teaspoon grated orange zest
1 1/2 cups walnuts (6 ounces), coarsely chopped

Equipment: a 9-inch springform pan

Accompaniment: mascarpone

Make pastry dough:
Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. I like using the food processor, but I can be lazy like that. Add yolks, vanilla, and water and gently stir with a fork (or pulse) until incorporated and dough begins to form large clumps.
Turn out dough onto a lightly floured surface and divide into 4 portions. It really looks like cornmeal at this point with a food processored dough, but stick with it; it will come together if you work it. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together (using a pastry scraper if you have one), then divide dough in half and form each half into a 5- to 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Make fig filling while dough chills:
Simmer figs, water, orange juice, and brown sugar in a medium saucepan, covered, stirring occasionally, until figs are soft and mixture is reduced to about 2 cups, 15 to 20 minutes. Pulse in a food processor (see how useful food processors can be?) until finely chopped (mixture should not be smooth). Transfer to a large bowl and cool slightly. Stir in butter, eggs, vanilla, zest, and walnuts. The pics actually looked kind of gross, so I didn't add them. Just didn't want you to judge it yet.
Make tart shell:
Preheat oven to 350°F with rack in middle. Generously butter springform pan. Roll out 1 portion of dough between 2 sheets of parchment paper into a 12-inch round (dough will be soft; chill or freeze briefly if it becomes difficult to work with oh, and it will...). Peel off top sheet of parchment and carefully invert dough into pan. (Dough will tear easily but can be patched together with your fingers.) Press dough onto bottom and 1 inch up side of pan, then trim excess. Chill tart shell until ready to assemble crostata

Roll out remaining dough between 2 sheets of parchment paper into a 12-inch round. Peel off top sheet of parchment, then cut dough into 10 (1-inch-wide) strips and slide (still on parchment) onto a tray. Chill until firm, about 10 minutes.
Assemble crostata:
Spread fig filling in shell. Arrange 5 strips of dough 1 inch apart on filling. Arrange remaining 5 strips 1 inch apart across first strips to form a lattice. Trim edges of strips flush with edge of shell. Sprinkle crostata with sugar.
Bake until filling is slightly puffed and pastry is pale golden, about 30 minutes. Cool completely, then remove side of pan. Serve crostata with mascarpone.

Okay, here it was:

I like the soft lighting in this shot. It reminds me of mid-1960's Betty Crocker print advertising that was specifically created to tug at the heartstrings of the country's early adults, reminding them how good it was to go home and visit Mom. Remember how she liked to bake you pie?

camera shy

2009-11-25T18:38:00.000-05:00

You know, it would probably help my cause here if I actually remembered to take pics as I was making food. I'm going to work on that.

pie guts

2009-11-24T12:01:00.000-05:00

Ahhhh work. I love working on (1) team projects that leave a sense of (2) accomplishment when finished. Last Sunday, I went to Petsi Pies to lend a hand in their pie production for Thanksgiving and spent 6 hours making pie tarts. There's a cool machine, a heated die caster, where all you have to do is:
1. Measure out 9oz. of dough.
2. Put it on a pie tin.
3. Put the tin under the die.
4. Push a lever down. Hold for 10 seconds.
5. Pie crust.

Sounds tedious, but it really wasn't. I know that without pie crust, there is no pie and therefore it was uber important to do. Sense of teamwork.

Yesterday I pulled a 13 hour shift where I:
1. Spent 8 hours making over a thousand pounds of apple pie filling.
2. One hour on pie crusts.
3. Three hours rotating pies in and out of the oven (mmmm pumpkin and apple!)
4. One hour scrubbing sheet pans free of caramelized apple filling that spilled over. Nasty bastard, burnt sugar is.

Two burns, a bizarre steel scrubber rash and a little bit of back pain later and I am totally happy and feeling fulfilled. Sense of accomplishment.

Tonight is the final push, the last of them will be picked up by 3pm tomorrow. It's been really exciting and fun helping two thousand pies grow from ingredients to treats. Although, I get the feeling that when T-Day finally arrives, I am going to pass on the desserts. Being surrounded by it for 3 days can kill anyone's sweet tooth. (Except for Mr. Bacon's. His is unbreakable.)

petsi pie sunday

2009-11-22T12:34:00.000-05:00

I am going in to Petsi Pies this afternoon to lend a hand in their bakery. I'm excited, it's been nine years sine I have worked in any form of bakery production. I might just peel apples and wash dishes for them, who knows. I'll keep you posted!

mexicans in beacon hill?

2009-11-21T14:51:00.001-05:00

I really need to get a new battery and charger for my camera. The camera on my new phone just ain't cutting the mustard. But I will soldier on until I actually make that purchase...

There is a gas station right at the bottom of Beacon Hill in Boston, kind of diagonal to Mass. General Hospital. It's name is Grampy's. See those brick buildings in back? That's Beacon Hill, for those of you reading this from afar.

This is kind of a weird spot for a gas station since the area is really mostly storefronts and restaurants, backed up by multi-million dollar two bedroom cubicles. But, I suppose people need gas for their cars to get to the Cape on the weekends.

And tacos. Everyone needs tacos! Even those without a car, am I right? Grampy's gas stop has a hidden a taco stand. For reals. I had heard of it before, but I actually was strolling by, hungry, and decided, what the hell. A taco sounds pretty good. (Who am I kidding here, a taco always sounds good to me.)

Villa Mexico Cafe is literally a tiny counter tucked in the corner of the mini mart. The flat top where everything is heated is literally the size of a three subject spiral notebook, and there's kitsch and glitter all around it. I opted for two beef tacos, to go. The beef was shredded, not the carne asada I am used to but I was happy it wasn't ground. It had flavor, was well salted and not dry at all. And there were plenty of tiny diced tomatoes on top. The salsa won me over, though - a mildly spicy roasted poblano, which you can see dumped on top of the tacos here. My only two beefs: there were no onions on it and the two tacos were $4.75, a little pricey for my AZ standards. Still, worthy tacos for a good lunch.

foodies who date

2009-11-20T11:19:00.001-05:00

Do you date?
Do you loooooove food? And I mean love food, not just gee, that tastes pretty okay.
Have you ever been on a date when you suddenly realize that the person you are with has zero appreciation for food in general? Everything is going well, then suddenly you realize...this person will never try kimchee with me.
I'm not saying you are looking for a culinary mastermind, but if you like food as I like food (and as many of my single friends like food) you know what a huge turnoff a lack of interest in it is.
Jamie Oliver may have come to your rescue.
He's formed a foodie dating thing with Match that can help you weed through the Ramen and get to the Pho. Or choose a truffle in a land of buttons. Or wade through the American slices and get to the rochetta.
You get it.

smackdown!

2009-11-19T17:15:00.003-05:00

The first, and hopefully annual, Southern Smackdown took place last Monday night at East Coast Grill. Three chefs go head to head to see who reigns as the Southern Food King of Cambridge. The line-up:

~ Chef Rembs Layman from Tupelo

~ Chef Jason Heard from East Coast Grill

~ Chef Barry Maiden from Hungry Mother

Now, I am privileged to live so near to these three fine establishments that, if need be, I can stumble home. ~~Which has happened~~. Only if need be!! When I first read about Smackdown, I squealed and dialed the reservation line so quickly it was as if I was 13 again, calling KZZP for free tickets to The Cure. Reservation made for six, I sat back and waited on pins, needles and extra squats at the gym for the night to arrive.

And, arrive it did. With fervor. Nine courses. Nine.

Two appetizers and an entree per chef appeared before us on a blue menu which also acted as a scorecard. Each course, or round, had a specific designation. There was a lot of food coming our way, good thing I was hungry. Also, good thing they served us an amuse-bouche as my table-mates and I were 2.5 drinks down by this point.

The amuse-bouche , which is usually quite small by nature, was a plate of appetizers in itself. But, hey, the theme is Southern - do you really think that anyone there would let us go hungry for long? Cubes of fried grits, house-made (which house? no idea) cheddar cheese sticks, deviled eggs with whipped chicken liver and a thick, tender Ritz-cracker-like thing topped with pimento cheese each made their way over my tongue and into infamy. Those cheese sticks were so flaky, like Butterfinger flaky. They were what Cheez-its aspire to when they are born.

Round 1: The South of the Past

She-Crab Soup with Sherry & Roe

Chunky, sea-sweet crab and the pop of roe permeated the buttery soup. Think New England Chowdah thick...but I was actually really surprised by how the texture of the broth, while heavy and creamy when I first put it in my mouth, left a clean palate when I swallowed. Almost as if it completely disappeared. This was, by far, my favorite in the entire round. I resisted the urge to lick the bowl. Really, I really did.

BBQ Rib with Pickled Watermelon & Hush Puppy

The meat on the rib was okay. The sauce on the rib was okay. Independently, okay. Together, relatively disappointing. I wasn't expecting to jump up on the table and do a tap dance with delight, but I was expecting a memorable rib, at the least. Well, it was memorable: I remember it was boring. The pickled watermelon rind was a hit at the table, with my co-judges chomping happily away. For me? It tasted too cinnamon-y. I commend the use of cinnamon. I do. But, well, this wasn't working for me. The plate's highlight was the hush puppy: lightly packed and crumbly on the inside, a dense and dark crust on the outside, it fell apart, in a good way, like a bubble when I tapped it with my fork.

Baked Stuffed Clam with Andouille & Cornbread

Holy quahog, Dixie! What do we have here? I had a sizable piece of clam in every bite, and by sizable I mean about a quarter inch of bivalve flesh in every bite. The cornbread was coarse and didn't mush-out under the sauce or the lemon I squirted onto it while sweet piccalilli added a crisp and tart flavor that cut through the mellow, slow burn of the andouille. I ate the whole thing.

(before I ate the remnants)

Round 2: Down South Today

BBQ Beef over Jalepeno-Cheddar Grits & House Pickled Onions

When I think BBQ Beef, I think Texas. I think sweet, thick sauce that sticks to everything and takes a week to wash out from underneath my fingernails. That doesn't mean I like it, but I think of that scene when I read BBQ Beef. Thank God I was gladly proven wrong when this pile of tenderness was placed in front of me. The beef wasn't terribly sweet at all (score!) and the onions added an acidic punch that enhanced the gaminess of the meat. The grits were creamy, a little too creamy for my taste, but the watercress was a fine and crunchy accompaniment. Everyone at our table was quiet, a compliment to the chef as we are known to be loud.

Whole Roasted Smithfield Ham with Sweet Potato-Buttermilk Biscuits & Preserved Fig Jam

'Samiches! Biscuit 'samiches! House-cured ham on a tender sweet-potato-y biscuit, who can go wrong with that? Usually a favorite of mine (okay, yes, I have had this before and therefore totally knew which chef this was from), with a meat that shreds in my mouth and a fig jam that brings out the smoky flavor - this time the ham was salty. Yeah, I know, ham is supposed to be salty. But this? I felt like running into the kitchen and yelling "Chef X, do I look like a deer? Do you think I need a salt lick?" But of course, I didn't. I wrote it on my scorecard instead.

Pork Sausage with Sea Island Red Peas & Sunchoke Pickle

The sausage had a cool, mellow allspice flavor to it and the meat wasn't too packed in and dense, giving it a light feeling when I bit. The red peas had a flavor to themselves and were cooked to the point of holding their form; when eaten separately, both stood out as quite good. Put both in a bowl together, though, and I hated the product. The combined textures were off, with the peas being slightly too hard for a stew and the sausage being slightly too soft.

Round 3: The Future of Southern Food

(the FUTURE!!!)

Sous Vide Colonial Fried Chicken with Gravy and Biscuit

Anyone who knows me probably knows at least one thing: I LOVE FRIED CHICKEN. Freaking LOVE FRIED CHICKEN. So much, in fact, I ate a half of one after I ran a half marathon this fall. It was a prize for myself, okay? This fried chicken was sad. It was crying in my mouth. Actually, I wish it had started to cry in my mouth, it would have added a little welcome salt to an otherwise bland, crunchy breast. Fried chicken without salt or pepper in the breading or on the meat? That isn't Colonial, that's Communist. The biscuit was perfect, it flaked off in long, round pulls. But that doesn't make up for the Red Threat of that chicken. An American to the core, I gave it back.

(At this point in the evening, my arteries are in revolt. K is taking a power nap. J looks like he has "gone inside" his own mind, taking deep breaths and mumbling to his stomach to hurry up and digest, there's more coming. C is asking the waiter for toothpicks - for her eyes. Mr. Bacon is his normal self.)

Smoked & Braised Pork Belly with Cranberry-Hot Pepper Jelly & Buttermilk Grits

I love it when my food moves when it's placed on the table. This time, the jelly on top went one way and the pork belly jiggled in a completely opposite direction. Jelly Belly, to the fullest. The belly was quite fatty, but I ate the small amount of meat along the bottom and was happy with the smoky flavor. The jelly added sweet heat, and the grits...oh those grits! Separating in my mouth, they left a creamy and buttery feel without being mushy at all. I was sad I couldn't eat the rest of the belly due to fattiness factor (read: all fat).

Roasted Duck Gumbo with Sweet Potatoes and Wild Rice

Here's how you can tell I am not a Southern belle: I don't like gumbo. Not the file, not the dark roux, not much of it at all. But this gumbo, well, it was different. Each and every component of it was dead-spot-on how it should be: the roux was deep and flavorful without overpowering the rest of the ingredients, the sweet potatoes were firm without being mushy or hard, the rice held up in the broth without sogging out and the duck held it's roasted flavor, which in turn made the whole bowl gamey without being fatty. It still wasn't my favorite, but I voted for it by sheer execution alone. If I liked gumbo, I know I would have licked THIS bowl.

After the scorecards were tallied, the results were in: Chef Rembs of Tupelo swept all three categories! His Baked Stuffed Clam, BBQ Beef and Roasted Duck Gumbo were the unanimous winners. Way to go Rembs!!

I still need a nap from it.

maine report

2009-11-11T10:56:00.009-05:00

Maine was just what I needed to realign my senses and chill out. Who knew a state, far up there in U.S. geography, would be so serotonin-inducing? I'd like to think that the fresh air and quiet sounds of nature and ocean had the most effect on me but I truly, in my heart and in my FUPA, know...it was the food.

The Chicken Pot Pie

The Hand-made Pita

The Pannenkoken

I take no responsibility for any of these things, because I didn't make any of them. Well, I made the crust on the pie. And it wasn't anywhere near as amazing as I had hoped it would be, the bottom layer kind of slid down and got all hard during baking. Too warm into the oven? Just a shoddy dough to begin with? Fortunately, my friends are kind enough to let me redeem myself in the near future by baking for them again. I'm so lucky!

We, meaning PC and I, spent a good part of Saturday prepping and cooking for a Non-Defined Mediterranean Dinner. This means it did not hail from one part of the Med, but really was a mish-mash of all things Med. It was at a friend's gorgeous home, another actual cook, and he is hilarious and perverted and quite talented behind the stove.

The Non-Defined Mediterranean Dinner

• hand-made lemony tapenade • crudite • feta whipped with roasted red peppers • pita (see above)
• tzatziki • house-ground lamb and beef kibbeh • lentil and brown rice salad with roasted garlic dressing • sumac and yogurt infused grilled chicken • baklavah

Good times, good times my friend. And you know what? The only thing I actually overate was the beer (and probably the pie). The portions were perfect and the conversation was so good, it was a real treat to sit and truly enjoy these meals in unparalleled company.

All photo credits go to my partner in culinary crime, Pequena Cocina (aka PC).

downeaster

2009-11-05T15:53:00.006-05:00

I am going to Maine this weekend, and I can't WAIT to get out of the city. I am going to replace the sound of cars honking and the smell of urine and tar with the sound of goats and the smell of the North Atlantic making out with the beach. Or maybe the smell of goats and the sound of the mighty Atlantic. Whichever smell and sound, it's going to be country and not city and that's the whole point.

My companion, Pequena Cocina, and I are going to tag team a chicken pot pie for our hostess. PC is responsible for the guts and I am responsible for the pretty, flaky, buttery crust that will bring all who taste it to their knees. I know, I said it: To their knees. What can I say, I expect great things from my crust.

You may be thinking...but, Malted, that doesn't sound very healthy at all! And you are exactly right for thinking that - it totally is not a healthy dinner choice. At all. And I think that's one of the main reasons, aside from the crazy awesome flavor, we are so drawn to making it.

PC and I bust our asses (literally) all week long by eating well, exercising regularly, drinking a LOT of water and getting plenty of sleep. Maybe not *plenty* of sleep, becuase who ever really gets plenty of sleep anyway. My 3 cats, maybe Mr. Bacon. But other then that, who?

So, becuase we diligently pass on bourbon cocktails and roasted bone marrow on a regular basis, we feel justified in cooking and eating chicken pot pie. I know, I know - thinking this way derails healthy living. It does. I'm not in denial. Don't get me wrong; there will be at least two long runs involved in the eating and drinking Vacationland has to offer us.

I mean, we have to work off the Mrs. Dunster's Donuts we plan on soaking up all the red wine with somehow.

Halloween

2009-11-02T11:59:00.003-05:00

Who doesn't love food-themed costumes?

assignment

2009-10-27T19:57:00.003-04:00

Sometimes, writing assignments stump me. One says describe eating your favorite fruit in a paragraph, use all 5 senses, a simile and a metaphor. I end up writing about how awesome it is to stand under the grapefruit tree in AZ in the winter in short sleeves and smell the fruit skin and not freeze.
But I don't write about eating it. Maybe because I don't like fruit?
Do as I say, not as I do. Thanks.

apple-y

2009-10-05T07:56:00.001-04:00

OK, now that I have all these apples, I need to do something with them. Anybody want to throw their 2 cents in with a recipe?

Here's a challenge...a NON-DESSERT recipe?

moo cluck, johnny appleseed

2009-10-04T19:25:00.003-04:00

My race yesterday was nixed (by me) due to rain. When it's pouring, running doesn't tweak that little thing inside that says "OH!! What a great day for (running)!"

After a leisurely breakfast that included buttermilk coffee cake, not made by me, we met up at a friend's and went apple picking. My first time ever. Damn the rain! I can wear boots and muck around a farm! It was fantastic. A caravan of 3 cars headed north to Ipswich where we picked about 6 varieties of apples, saw a 1,400 pound pig, ate cider doughnuts and learned that koala farts smell like cough drops.

We then ventured over to Topsfield Fair, the longest running agricultural fair in the U.S. Since it rained all day, the midway wasn't open but we did get to see some animals. Sara the cow gave birth to Sierra the calf on 9.22.09 and they were both present. The giant pumpkin contest winner weighed in at 1,471 pounds (more than Big Boy the pig!), and I held a baby chick at the hatchery. A baby chick. Buttery yellow and fuzzy, s/he looked at me, I looked at her/him and there was a peep-peep-blink exchange that I will remember forever. I really wanted to take it home. Then I thought of the felines, and how they probably fancy baby chicks, and I gave her/him back to the 4-H chicken girl.

I haven't spent a day being so wholesome, yet so (literally) dirty in a while.

race food

2009-10-02T21:12:00.002-04:00

I am running a 5K in the morning and I haven't raced since...July? Anyway, my training for the half is almost through, and I'm interested in seeing where I land.

Food is, like, important and stuff when it comes to racing. When it comes to doing anything, actually; typing this and breathing and blinking wouldn't happen without food to fuel it all. A lot of people can be maniacal about what they eat and when (athletes and non-athletes alike). For some, it's a fear of gaining weight. For others, it's a control issue. Some do it for optimal energy performance and some because they are superstitious about it. For me, I am a mix if the latter two.

If you know me at all, and as you are reading this I am pretty sure you probably do, you know I am no stranger to foods that are probably not the best to eat all the time (some of which barely make the "food" label: American cheese, anyone?). But most of the time, especially when I am prepping for a run and especially for a race, I make sure to eat a good balance of lean protein and vegetables and toss in some complex carbohydrates.

That sounds pretty generic; I would be surprised if a picture of boiled chicken over brown rice with a side of green beans and a glass of water didn't pop into your head. If I was reading and not writing and living this, that is how I would have read it. It doesn't have to be boring, just balanced. But I digress...

Eating what I need so I don't bonk (a.k.a lose my steam) is part of it. Eating certain foods before race day has also become superstitious for me. Sounds silly, but it's true. Knowing how your body reacts and performs with certain foods is key. I have a friend who can eat a sausage and egg McMuffin 10 minutes before the gun, then run 13+ miles no problem. This is abnormal. He knows this, but it's his superstition that keeps him at it. For me, race morning breakfast is coffee, Cheerios with 1% milk, almonds or walnuts and banana or craisins. Consumed no less than 1.5 hours before the start. Why? It works. I don't want to throw it up. I don't bonk.

See you at the start.

flew

2009-10-01T21:21:00.003-04:00

So the flu shot. Do you get one? I don't. I'm like...meh, I like to live on the wild side. Take my chances. Trust my immune system.

Then I learn that you will have to get two shots this year, yes two: one for the seasonal flu, one for H1N1 (SWINE!) flu.

Shots don't bother me. Snakes, yes. Shots, no. What bothers me is the semi-flu-like ache you can get from the shot. So I am going to continue on my merry way, throwing caution to the wind and take my chances this winter. And, as a preventative measure, I will stop licking the handles on the backs of the seats on the T. You know, I may mock fate sometimes but I sure as hell won't tempt it. Intentionally.

(If you are old, sick, have diabetes, asthma, heart disease, cancer, HIV/AIDS or a baby in your womb-region, get the shots. Just do it.)

Blogging again, you know you are so excited.

2009-09-30T09:39:00.002-04:00

I never blog anymore. I really think it's becuase I am in front of a computer 8-9 hours a day and the last thing I want to do when I get home is more computering.

But I want to blog. I really do. I miss writing, and so I am going to blog again. I am taking a class next month on food writing and I am reading a book on it...and actually reading other books, too, which honestly is super lame to admit that I am reading books...again...implying that I have gone on a book reading hiatus for quite some time.

The implication is totally right on. I did go on hiatus. For no apparently good reason, but I am going to find something to blame and as soon as I do I am going to blog about it.

Baked Chimichangas

2009-06-02T07:20:00.002-04:00

I love Mexican food. Who doesn't love Mexican food? If you don't, stop reading my blog. We have nothing to say to each other.

If you are still reading, Ole! Have you ever had a chimichanga? A flour tortilla wrapped burrito, deep fried, usually served under some sort of sauce (green or red), cheese, sour cream, guacamole...depending on where you get it from. Its a calorie bomb from Dios (heaven). Sometimes I want it real, real bad. There's nowhere around here with a chimi on the menu worthy of such a splurge. So I made one up.

Baked Turkey Chimis
Serves 8

1 turkey breast on the bone
1 medium yellow onion, diced
4-6 cloves garlic, chopped
Bay leaf
2T ground cumin
1T chili powder (or more to taste)
1T smoked paprika (optional)
1T dried oregano, crushed
2 tsp salt
2 bunches fresh spinach (or 1 bag), washed, de-stemmed and chopped
1 can diced tomatoes, undrained
1/2 cup salsa
2 cups light shredded cheese OR cotija cheese
8 medium whole wheat tortillas
your choice of sauce: red, green, or fundido. OR just go buy some.

Preheat oven to 375 degrees. Place turkey breast on a roasting pan and cook until 185 degrees or about 35-40 minutes. Set aside to cool. When cool to the touch, shred it with your hands into a bowl. Go on, get messy. Reduce oven to 350 degrees.

In a large saute pan, film the bottom with olive oil over medium heat. Add onion and bay leaf and cook, stirring frequently about 5 minutes or until it softens. Add garlic and cook about one minute. Add chili powder, cumin, paprika, oregano and salt. Stir to combine and cook for about 30 seconds. Add can of tomatoes with it's liquid. Bring to a simmer and add turkey, beans, then spinach. Cover the pan, reduce heat to medium low. Uncover when spinach is wilted and reduce the liquid.

Spray a 9x13 casserole dish well. Heat tortillas in microwave between 2 paper towels for 45 seconds. Set up the 8 tortillas on the counter with 1/4 cup** cheese in the center of each. Portion filling into each of the tortillas, about 1.5 cup each. Wrap each like a burrito and place, seam down, in the pan. Spray the top of the tortillas well.

Pop that in the oven, bake until tortillas are golden and crispy, about 15 minutes. Serve with 1/4 cup sauce (or more). Wicked tasty.

**If you only add 2T of cheese to each, these are 7 WW points each

Iron fer yer strength

2009-05-14T06:51:00.003-04:00

I was gifted a freezer-full of meat. Thanks to a friend's cross country move, my heme iron intake has skyrocketed. Why do I care? I mean, you know and I know and hopefully more and more of the general population knows that iron can be obtained from plant sources (aka non heme iron). But heme iron is especially important: it's easily absorbed. Ladies, we need iron! We need more iron than men do! We lose a bunch of it every month, and need to replace it. Females age 19-50: get 18mg a day! Males? Pssshhht. A measly 8mg.

Don't worry vegetarians and vegans out there. There's hope. Here's a table of non heme iron sources:

Food	Milligrams per serving	% DV*
Ready-to-eat cereal, 100% iron fortified, 1 cup	18.0	100
Oatmeal, instant, fortified, prepared with water, 1 cup	10.0	60
Soybeans, mature, boiled, 1 cup	8.8	50
Lentils, boiled, 1 cup	6.6	35
Beans, kidney, mature, boiled, 1 cup	5.2	25
Beans, lima, large, mature, boiled, 1 cup	4.5	25
Beans, navy, mature, boiled, 1 cup	4.5	25
Ready-to-eat cereal, 25% iron fortified, 1 cup	4.5	25
Beans, black, mature, boiled, 1 cup	3.6	20
Beans, pinto, mature, boiled, 1 cup	3.6	20
Molasses, blackstrap, 1 tablespoon	3.5	20
Tofu, raw, firm, 1 cup	3.4	20
Spinach, boiled, drained, 1 cup	3.2	20
Spinach, canned, drained solids 1 cup	2.5	10
Black-eyed peas (cowpeas), boiled, 1 cup	1.8	10
Spinach, frozen, chopped, boiled cup	1.9	10
Grits, white, enriched, quick, prepared with water, 1 cup	1.5	8
Raisins, seedless, packed, 1/4 cup	1.5	8
Whole wheat bread, 1 slice	0.9	6
White bread, enriched, 1 slice	0.9	6

*DV based on 18mg a day. For the ladies.

Now, don't get too excited. Just because there are plenty o' options out there to build everyone's blood cells doesn't mean everything that goes into your mouth actually goes into your body. If you only consume non heme iron, you need to take an extra step to make sure its getting in there. Vitamin C actually helps that absorption tremendously. This doesn't mean you have to begin to suck lemons every day. If you are getting your 5-7 servings of fruit and vegs a day, chances are you are probably getting enough C to cover yourself. Keep in mind, though, that some soy proteins can actually inhibit non heme absorption. If you are having tofu for dinner, just make sure to add some C to your meal: squeeze orange over it, have it with cabbage or eggplant or eat fruit for dessert.

Pearl Couscous with Roasted Tomatoes

2009-04-15T08:35:00.008-04:00

When watching what I eat and spend, I think its really important to make lists. A weekly dinner list and, from that, a grocery list. This helps me do two things. One, I know whats for dinner every night and, ensuring its a tasty or new item, it keeps me from making poor choices for my late afternoon snack. For example, I am less likely to grab something high in calories and fat (bag of chips, candy bar, fries...) and more likely to eat a piece of fruit and/or yogurt because I want to save room for the upcoming dinner.
Two, by making the list that includes only the items I need for the week I am reducing my spending and also food waste as I am not buying anything that will not be used. The list includes items for lunchmaking and snacks, of course. It works 95% of the time for me; there are definitely splurge buys here and there.
I was looking through the fridge last Saturday, scoping out what we already had on hand before I created our weekly dinner menu. Turns out, last week was that rare 5% of the time I over buy. We had an abundance of Splendido tomatoes in there, all with that early shriveley-skin sign of "Use me now or lose me".

Splendido tomatoes, like a large Grape tomato but not as large as a Roma

I immediately went online and looked up roasted tomatoes. I found Pear l Couscous w ith Roasted Tomatoes on Epicurious and couldn't be happier with the results. I changed the recipe a bit and here is what I added or swapped:

1. Added fresh thyme and rosemary sprigs to the roasting tomatoes; tossed them when the roasting was done
2. Caramelized a medium yellow onion in 2 tsp olive oil before adding the couscous and toasting it in the pan for about 5 minutes.
3. Reduced the amount of olive oil in the dressing to 3T instead of 1/4 cup.

As a main meal, it was satisfying. I think it would be fantastic with grilled garlic shrimp or sardines.

Mushroom Mania

2009-04-02T20:37:00.002-04:00

I love lasagna. Who doesn't? Sometimes, though, I get a little tired of the same ol' pasta, filling, sauce, repeat. Well, really, I don't. But what I do like is finding a recipe that can satisfy the lasagna urge for vegetarians, gluten free-ians and health conscious folks combined. Based on an Eating Well recipe, I've added a few ingredients to really boost the flavor and vegetable content.

*Stuffed Portabellos*
serves 6

6 large portabello mushroom caps
1 tsp salt
1 tsp freshly ground pepper
1 cup part skim ricotta cheese
1/3 cup finely grated Parmesan cheese
1 tsp olive oil
1 cup finely chopped fresh spinach
1 cup finely chopped fresh broccoli
2 T finely chopped kalamata olives
1 tsp granulated onion (optional)
3 cloves garlic, minced or pressed
1 T dried oregano
1 T dried marjoram (or basil)
1 1/2 cup prepared marinara sauce
1 cup whole wheat pasta (or rice, or polenta if you need it gluten-free)

1. Preheat oven to 450 degrees. Coat a foil lined baking sheet with cooking spray.
2. Gently remove stems and gills from the mushrooms by scraping them lightly with a spoon. Place the caps bottom side up on the pan. Sprinkle with 1/2 tsp salt and roast until tender, about 20-25 minutes.
3. In a large bowl, combine ricotta, spinach, broccoli, garlic, olive oil, remaining salt, pepper, onion, oregano, marjoram, 2T Parmesan and olives. Heat marinara sauce in the microwave and keep covered to keep warm.
4. Set a pot of salted water to a boil and cook pasta according to instructions.
5. When the mushrooms are tender, remove them from the oven and carefully drain off any liquid that accumulated in the caps. Return them to the pan and add 1 T marinara sauce to each, making sure to spread it to the edges of the cap. Mound about 1/3 cup of the filling into each cap and sprinkle the tops with the remaining Parmesan cheese.
6. Bake until hot, about 10 minutes. Serve one cap over 1/2 cup pasta topped with a few tablespoons of marinara.

Nutrition Info:
287 calories; 7 g fat (4g saturated); 26g carbohydrates; 3 g fiber; 13 g protein; 7g sugar

WW points: 6

I want candy

2009-03-24T23:08:00.003-04:00

Spring in Boston is the most fickle experience I ever have. Every year. One day its a beautifully warm 60 and the next, wool scarves and hats. It makes food cravings fickle, too, which is the primary beef I have with the early part of this season. One day, I crave fresh vegetables warmed by the sun. The next day its dreams of swirling broth. Here is what helps me through this tough gastronomic dilemma.

Sea Candy Stew

1 T canola oil
1/3 lb each bay scallops, calamari and small shrimp (OR 1# of any. If you can go to Trader Joes, there's a good frozen mix of them)
1 3 inch section fresh ginger, peeled and cut into matchsticks or minced
4 cloves garlic, thinly sliced or minced
1/2 cup white grape juice (or apple)
32 oz chicken or veg broth
2 T reduced sodium soy sauce
1 tsp fish sauce (optional)
1 large bunch mustard greens or chard, washed well and chopped
2 T fresh mint, minced
1/3 cup scallions, chopped
1 cup pasta (tiny star shapes make this extra mermaid-like)
Asian chili sauce

This recipe happens very quickly, so please make sure to chop everything before beginning to cook.
Heat a large sauce pan with salted water to a boil.
Heat oil in a soup pot to medium high heat. Add garlic and 1 1/2 T ginger, saute until fragrant, about 10 seconds. Add the juice and reduce until syrupy, stirring regularly.
Add pasta to the pot of boiling water.
Add the broth to the ginger mix and bring to a boil. Add soy sauce and greens, stir and bring to a boil. Scatter remaining ginger and scallions over the top of the broth. Add sea candy, stir and cover. Turn off the heat. Allow to sit for about 3 minutes, stirring once.

Divide pasta into large bowls in 1/2 cup servings. Ladle soup and garnish with 1/2 T mint. Place chili sauce on the table and add accordingly.

Nutrition Data:
301 calories; 4 g fat (1g sat, 1g mono); 22g carbohydrates,;31 g protein; 3g fiber

BONUS! (DVs) Vitamin A 180% (the better to see you with, my dear); Vitamin C 100%; Folate 40%
WW points: 6

Cuban food

2009-03-06T08:52:00.005-05:00

It's been almost a month since I've blogged. I'm still eating, don't you worry. I had the opportunity to go to Miami and eat the most delicious Cuban foods. I already had a love affair with plantains, but when they are smashed and fried and served with a slightly acidic garlicky dip, well, its downright palate seduction. Oh, tostones, you haunt me. Although I could attempt to make these at home, the mere frying factor turns me off as my lovely kitchen lacks ventilation. As much as I want to eat them, I don't want everything (clothing, furniture, cats) to smell like them. Where in Boston can I find them? I posted the question on Chowhound and am waiting for the answer.

Until I get a response, I still must say that the Cuban Sandwich at Chez Henri is really quite redeliculous.

Beach Ready

2009-02-11T21:57:00.004-05:00

When I think of tacos, I float back to the days of 24 hour drive thru Mexican places where a taco is meat and cheese placed in a tortilla, deep fried, and finished with lettuce. Although really delicious and perfect for a late night or mid-afternoon bite, they aren't what I would consider an every day food. No matter how you slice it, that lettuce does not make up for the meat cheese deep fried factor.
If you are looking for something that will take you south of the border without actually breaking your financial or caloric budget, look no further. Here I have a taco that is similar to what you may find in a small beach-side town. This time of year, anything beach-side sounds good to me.

*Shrimp Tacos*
(serves 4)

Slaw
3 cups shredded green cabbage
1/4 red onion, sliced
2-3 Tbsp minced cilantro
2 tsp cider vinegar
1 Tbsp light mayo
1/4 tsp chile powder
1/2 tsp sugar
1/4 tsp salt

48 medium shrimp (about a pound), tail off
2 tsp chile powder
1 tsp cumin
2 tsp oregano, ground in your fingers before adding
1 tsp salt
1 tsp garlic powder
2 tsp olive oil
1/2 lime

12 corn tortillas

Make the slaw first. In a medium bowl, combine cilantro, vinegar, mayo, chile powder, sugar and salt until dissolved. Add cabbage and onion and toss to coat. Set aside.

Place the shrimp in a bowl. Add chile powder, cumin, oregano, salt, garlic powder and olive oil and toss to coat. Set aside.

Heat a medium sized saute pan over medium high heat. Take a tupperware with a lid, moisten two paper towels. Ring them out until they are damp, not wet. Place one on teh bottom of the tupperware. Heat the tortillas in the pan, two at a time, about one minute on each side. When warmed, place them in the tupperware and cover with the second paper towel. Place the lid on teh tupperware and heat the rest of the ortillas, making sure to keep the lid on betwen batches and the paper towels in there (this will keep them pliable for taco making). Place it on the table.

In the same hot pan, add the shrimp. Toss until cooked, about 4-5 minutes. When done, squeeze the juice of 1/2 lime over the shrimp.

You are ready for taco assembly! I like to put it all in bowls on the table and allow people to build their own. The nutriton info is for 4 shrimp and 1/8 cup slaw per taco, and a serving of 3 tacos per meal. Serve with lime wedges and hot sauce.

Nutrition Info: Calories 265; Total fat 5g (sat 1); Carbohydrate 38g; Protein 20g; Fiber 6g; Sugars 3g
Bonus!! Iron 16% DV
WW points: 5

Grain Side!

2009-02-07T13:38:00.001-05:00

Pasta. Rice. Potatoes. Pasta. Rice. Couscous? Pasta. Rice...

Does this sound like your usual starch rotation? If it does, I'm going to blow your mind...quinoa.
Yes, that magical, mystical grain! It tastes nutty, kind of like an earthy rice. Containing complete proteins (in case you worry about your vegan friends), it's as easy to cook as rice. Try it out plain or, if you are feeling adventurous, check this out...

*Not So Blah Quinoa*
(serves 4)

1/2 small red onion, diced
1 Tbsp minced fresh ginger
3 Tbsp minced dried mango (or dried apricots, cranberries, pineapple...use what you have)
2 tsp olive oil
3/4 cup uncooked quinoa
1 1/2 cup water (or veg broth or chicken broth)
1/2 tsp salt
black pepper

In a sauce pan, heat the oil over medium heat. Add onion, mango and ginger. Saute until onion is translucent. Add salt, pepper and quinoa. Stir around to coat grains, about 7-10 minutes. Add water and bring to a boil. Cover, reduce heat to low and simmer 15 minutes or so.

Nutrition Info: Calories 158; Fat 4g; Carbohydrate 26g; Fiber 3g; Protein 5g; Sugars 0
WW Points: 3

new words

2009-02-07T09:11:00.000-05:00

Redeliculous (adj): A cross between rediculous and delicious. The potato-poblano hash was so redeliculous, I couldn't stop eating it even though I was full.

Let's BBQ inside!

2009-02-04T21:41:00.000-05:00

Burgers rule the world. I'm sorry, but they do. In honor of American Heart Month and Go Red for Women (Wear Red Day is this Friday, 2/6, by the way), I changed a recipe I found to one lower in saturated fat and higher in fiber. Easily GF and a plain old spring mix dressed lightly is an awesome side.

*Burger PIZZAZ*
(serves 4)

1 lb ground turkey breast*
3 cups onions, sliced thin
2 tsp olive oil
2 tsp smoked sweet paprika*
2 cloves garlic, minced
2 tbsp minced green olives
1tsp salt
black pepper
4 slices light cheese (swiss, mozzarella, jack... pepper jack oo la la)
3 Tbsp light mayo
1 Tbsp lemon juice
1-2 tsp lemon zest
4 whole wheat buns

Combine mayo, 3/4 tsp lemon zest and lemon juice in a small bowl. Set aside.

Heat oil over medium heat. Add onions, cover and cook til translucent stirring occasionally about 10 minutes. Heat the grill top or turn the broiler on to 450 degrees. When onions are done, take half and finely mince them.
Add turkey breast to a bowl and add minced onions, paprika, olives, 1/tsp salt, black pepper, 1/4 tsp lemon zest and garlic. Stir together with a fork, do not over mix them. Form into 4 even sized patties.
If using a grill top, oil it and add patties and cook, about 4 minutes each side. If using a broiler, cook patties on a foil covered pan for about 5 minutes each side. When they are about done, add one slice of cheese to each for melty, delicious purposes.
Toast the buns, put the mayo on the table and grab some tongs for those onions...its burger time.

*Ground turkey breast does not contain the skin, therefore reducing the saturated fat content. Ground turkey, however, does.

*Find smoked paprika at a spice store or use sweet paprika.

This recipe called for ground pork originally, which I think would be tasty. Beef would be good, too, but I can't think of a veg version...barley mushroom and egg? Well, if you really do want to up your Omega-3 intake here and make it interesting, you could use chopped fresh tuna to make these.

Nutrition Info: Calories 486: Fat 25g (sat 7g); Carbohydrate 33g; Protein 32g; Fiber 4g; Sugars 9g
Bonus!! Calcium 30% DV (go cheese!!)

WW Points: 9 (a lot, but a full meal)

Yellow Split Pea Curry

2009-02-01T21:59:00.001-05:00

There are foods that taste better the second day: soups, dressings, marinades, salsa and currys. I was digging through my old recipe box today, looking for an answer to a couple of busy nights this week, and stumbled upon this wedged into the cookie section. It is something I make the day or two ahead of a night I am training or going to a meeting. It makes for a quick, but really yummy, dinner that only takes re-heating time. There's plenty of textures in this to keep it interesting for more than one meal. Serve with naan, rice or even slightly room temperature over salad greens and grape tomatoes. Gluten free.

*Split Pea and Veggie Curry*
(serves 6, about 1 cup each)

1 large russet or Yukon Gold potato, peeled, cut into 1/2 inch cubes
1/2 cup yellow split peas (chana dal)
1 cup cauliflower florets
1 cup green bean pieces
1 medium carrot, cut into 1/4 inch thick slices
1 3/4 tsp salt
1/2 teaspoon ground tumeric
2 tsp canola oil
1 teaspoon cumin seed (or ground cumin)
4 karge garlic cloves, cut into think slivers
1-3 fresh chiles (jalapeno, serrano, Thai). stemmed, sliced crosswise thinly***
1 Tbl cornstarch
1/4 cup chopped cliantro
4 long slices of ginger sut into matchsticks
juice from 1 lime

Place potatoes in a large bowl and cover with water. Place the peas in a large saucepan. Fillt eh pan halfway with water and rinse the peas by rubbing them between your fingers (the water will become cloudy). Drain, repeat until the water is no longer cloudy. Drain. Add 4 cups water and bring to a boil over medium high heat. Drain the potatoes and add to the peas. Return to a boil, reduce to medium and simmer, uncovered, about 5 minutes.

Stir in cauliflower, green beans, carrot, salt and turmeric. Return to a boil, cover, reduce to a gentile simmer and cook, stirring occasionally but not too much, until the vegetables are tender and the peas are soft but firm looking, about 7-10 minutes more.

Meanwhile, heat oil over medium high heat. Add cumin and cook until they sizzle and smell fragrant, about 15-20 seconds. Stir in garlic and chiles to taste and cook until the garlic is light brown and the chiles are fragrant, 1-2 minutes. Remove from heat.

Stir garlic-chile mixture into the cooked vegetables. Scoop a ladle of cooking water from teh saucepan to the skillet and pour the "washings" back int othe saucepan.

Whisk the cornstarch with 3 T of the cooking liquid in a bowl until smooth. Stir it into the stew with the cilantro and ginger. increase heat to medium high and simmer uncovered until the sauce thickens, about 2 minutes. Stir in lime juice.

Nutrition Info: Calories 135; Total Fat 2g ; Carbohydrate 25g; Protein 6g; Fiber 7g; Sugar 3g; BONUS! Vitamin C 31%DV; Vitamin A 38% DV

WW Points: 2

***The peas and vegetables tend to mellow out the chiles. However, if you feel that they are too much as they are you can either seed them before using or substitute 1/2 cup green bell pepper or Italian sweet pepper.

A twist on lentil soup

2009-01-27T20:16:00.000-05:00

Did you know that the optical lens is named after the lentil (Latin: lens)? Who knew?

I love, adore, lentil soup. But I am used to the traditional brown lentil, with the ham hock and celery and the consistency you can stand your spoon up in. When I found this recipe, in How To Eat Supper, I had to try it. Its especially tasty with a dollop of light sour cream and some grilled garlic naan. Forget the naan and its all gluten-free.

*Orange-Coriander Red Lentil Soup*
(serves 4)

3 medium onions, diced
1 T and 2 tsp olive oil
4 large cloves garlic, minced
1/2 inch piece fresh ginger, minced
2 tsp ground coriander
1/4 tsp cinnamon
1 small bunch fresh coriander (cilantro)
1 14oz can vegetable OR chicken stock
3/4 cup red lentils
2 1/2 cups water
zest of an orange and juice of the orange
juice f 1/2 lemon
1/4-2/3 cup additional orange juice
salt and pepper to taste
red pepper flakes (optional)

Wash and dry the cilantro, cut the bottom 3 inches off the stems and mince. Coarse chop half of the tops, reserve the other half for something else.

In a 6 qt sauce pot over medium high heat, add the oil and coat the pan. Add 2/3 of the onions, some salt and pepper. Saute until the onions start to brown. Add the cilantro stems, garlic, ginger, ground coriander, cinnamon and zest. Stir about 20 seconds and scrape into a bowl, set aside. In the same pot, add stock, lentils, remaining onions and water. Bring to a gentle simmer, partially cover for 7 minutes. Add the sauteed seasonings, cover tightly and allow to simmer for 15 minutes.

Before serving, stir in the orange and lemon juice. Taste and add salt and pepper if needed. T serve, ladle into bowls and top with the chopped cilantro.

Nutrition Information: Calories 251; Fat 6g (Sat 1g); Protein 12g; Fiber 6g; Carbohydrate 39g; Sugars 9g;
BONUS! Vitamin C 78% DV; Folate 29% DV; Iron 20% DV

WW points: 5

Throw back Sunday

2009-01-25T21:20:00.000-05:00

"Sunday Dinner" at my house growing up didn't exist. Of course, we ate dinner on Sundays but it wasn't the Americana so many people I know took part in. Thankfully my boyfriend understands this and, probably because he feels a little sorry for me, does his best to make it a tradition in our home. This is a GF recipe if you take the flour out. Serve it with a baked potato and salad or broccoli.

*Smothered Chops*
(serves 4)

1# lean, boneless pork chops (4 each)
1 medium onion, diced
3-4 cloves garlic, minced
1T olive oil
2T flour
1.5 cups chicken stock

Salt and pepper the chops. Place the flour in a plastic bag, add the chops and shake it to dredge them slightly. In a large skillet (that has a lid) heat the oil over medium-high heat. Add the chops and brown, about 3 minutes each side. Remove them to a plate and put in the onion and garlic. Saute until translucent, about 4 minutes. Add the stock. Add the chops, reduce the heat and cover. Cook for about 15 minutes or until cooked through. Remove the chops to a clean plate and cover with foil to keep warm. Turn up the heat and boil the sauce until it reduces a bit, about 5 minutes. Serve chops with sauce on top.

Nutrition Info: Calories 224; Fat 11g (3g sat); Protein 26g; Carbohydrates 4g; Fiber 1g; Sodium 230mg; Potassium 616mg; Phosphorus 261mg; Vitamin C 18% DV**; Iron 7% DV
BONUS!: Thiamin (Vitamin B1) 1mg (that's 66% your DV!)
WW points: 5

**DV=Daily Value. A value set for people 4 years and older and based on a 2,000 calorie per day diet. Your daily values may be higer or lower depending on your dietary needs.

And the livin' is easy...

2009-01-23T16:40:00.000-05:00

In my head, its summertime. A balmy 85 degrees. Its salad day.

*Tuna Stuffed Cherry Peppers*
(serves 4)

1 jar mild cherry peppers (12 each)
1 can tuna packed in olive oil, drained (reserve about 2 tsp of the oil)
2T minced red onion
1 scallion, minced
3 T grape tomatoes, quarted lengthwise (about 8-10)
1 clove of garlic, minced
tip of a jalepeno (or serrano) chile, minced
1 T parmesan or romano cheese, grated
1/4 tsp fish sauce
1/4 tsp salt
1/4 tsp black pepper
1/4 cup balsamic vinegar
fresh lemon

In a bowl, combine tuna, onion, scallion, garlic, salt, pepper, chile, cheese, fish sauce with a fork. Squeeze lemon over it, and combine lightly with a fork, just until mixed. Set aside.

Drain the cherry peppers. Cut the stem out with a paring knife, in a circular motion. Dig out and/or tap out the seeds. Rinse them inside and out and allow to drain in a collander, cut side down.

Place the balsamic vinegar in a small saucepot. Heat over medium high until bubbling, and reduce by half. Be really careful here: it can burn quickly if you don't keep an eye on it. When it coats a spoon, its done. Remove from heat.

Fill each cherry pepper with about a tablespoon or so of the tuna mixture. If you have remaining, divide it among them. To serve, place them on a dish and drizzle balsamic reduction over the top.

I love this with fresh green beans. I always thought it would be great if I made a breading and baked them for a bit to get a crispy top...

NUTRITION INFORMATION:
Per 2-pepper serving: 42 calories; 2 g fat (0 g sat, 1 g mono); 9 mg cholesterol; 2 g carbohydrate; 4 g protein; 1 g fiber; 293 mg sodium; 6 mg potassium.
0 Carbohydrate Servings
Exchanges: 1/2 lean meat
WW points: 3

Just Dessert

2009-01-22T15:00:00.000-05:00

I don't care who you are or how much you protest: Everyone eats dessert sometimes. Everyone. This is another of Bob's creations. Its great because you prep it right before you make dinner, and by dessert time, its ready to GO.

Lemon Angel Food Cake with Berries

1 whole angel food cake (yes, from the store)
1 pint Sharon's Lemon Sorbet (Trader Joes, of course.)
1 cup fresh sliced strawberries
1 cup blueberries (you can use frozen, unsweetened)
1 tsp sugar

Melt the sorbet in the container either on the counter or in the microwave. Don't let it boil. Invert the cake, in its container, and take the bottom off. With a long skewer (or knife, or anything else poky that wont maul the cake) poke holes all over the cake, down to the bottom of the package. Pour the sorbet all over it, and place the bottom back over it to cover it. This protects it from cat hair in our house. Place the berries and sugar in a bowl and toss. Allow both to sit at room temp while you make dinner.

When you are ready for dessert, cut the cake into 12 portions and serve it with about 2 heaping tablespoons of berries.

Nutrition information:
Calories:128
Fat: 0
Carbohydrate: 30g
Protein: 2g
WW points: 2

Pho Phooey

2009-01-21T14:43:00.000-05:00

You know what people say about pizza and sex? That even when its bad, its still pretty good? I have to disagree because I have had bad pizza and bad sex during my lifetime. But I have never had a bad bowl of Pho. I took this recipe from The Splendid Table's new book "How to Eat Supper". I recommend this book to people who don't cook much. The broth takes a little while, with a couple steps, but they are worth it. To the unfamiliar, Pho is a Vietnamese rice noodle soup with beef and fresh herbs. To the familiar, I bet you are pretty excited to get reading.

*Pho*

Cheater's Asian Broth

1 medium onion, thin sliced
4 large garlic cloves, thin slliced
One 2-3 inch piece of fresh ginger, peeled and thin sliced
6 whole cloves
1 whole star anise
4 14oz cans chicken broth
2 T sugar
2 tsp Asian fish sauce (nam pla or nuoc nam...don't fear it, love it!)

Soup

6 oz rice noodles
8 oz top round steak, sliced extremely thin (you can buy raw shaved beef...or sub chicken or tofu or seitan)

Table Salad

10 sprigs fresh cilantro
6-8 sprigs Thai or Italian basil
2 serrano, jalepeno or long chiles, sliced thin
bean sprouts
1 large lime, cut in wedges
(hoisin sauce and hot sauce if you DARE)

Position a rack 6-8 inches from teh broiler. Double a very large heavy piece of foil and scatter the onion, garlic, ginger, anise, 5 grinds of pepper and clove. Broil 5 minutes, turning once. You want the onion to have some toasted edges and you want to smell the spices. Scrape it all into a 6 qt pot.

Add the broth, sugar and fish sauce. Bring to a simmer, cover and cook 20 minutes.

Meanwhile, cover the noodles with VERY hot water in a bowl. COver with a plate and allow to sit 10-15 minutes. Drain and rinse them in cold water when they are almost tender, still a little firm (remember, they are going to go into boiling broth soon). Divide into 2 soup bowls.

Place the table salad on a platter on the table.

Divide the beef between the bowls. Ladle the hot broth over it. The broth will immediately cook the super thin beef. Allow people to add their own salad fixins! You can double this easily. Have a Vietnamese themed dinner party, just add summer rolls.

Serves 2Nutrition Info
Calories: 505
Fat: 8g (3 sat)
Protein: 28g
Carbohydrates: 50g
Fiber: 4g
WW points: 6

Tofu Tuesday!

2009-01-20T16:12:00.000-05:00

I like to make at least one veggie dish per week. Tuesday is usually that day. This is from Eating Well magazine, so I take no credit. Look for my ingredient note add-ons below.

* Tofu with Thai Curry Sauce*

Makes 4 servings, generous 3/4 cup each

Ingredients

Sauce
1 cup "lite" coconut milk (see Ingredient notes)
2 tablespoons chopped fresh cilantro
1 teaspoon red curry paste, or to taste (see Ingredient notes)
½ teaspoon brown sugar
½ teaspoon salt, or to taste

Tofu & vegetables
14 ounces extra-firm tofu, preferably water-packed
2 teaspoons extra-virgin olive oil
4 cups baby spinach (6 ounces)
1 medium red bell pepper, sliced (1 ½ cups)

Tips (and a few of my own in this lovely green)

Ingredient Notes: Look for reduced-fat coconut milk (labeled "lite") in the Asian section of your market. Lite coconut milk is fine, but if you really want to cut back on the fat, buy coconut milk powder. It comes in a can, like a tuna can, and you can find it at Asian stores. You mix it yourself adding water (it calls for a 1T to 1T ratio...but I use 1T of powder with 2T water and get a lighter, but equally tasty, result)

Red curry paste is a convenient way to add heat and complexity to a recipe. Look for it in small jars in the Asian section of the supermarket. The one I use comes in a can, like a tuna can. It will keep in the fridge for a month after opening! There are several red curries like this, I recommend either "Panang" Curry Paste or just Red Curry Paste.

Per serving: 179 calories; 11 g fat (4 g sat, 3 g mono); 0 mg cholesterol; 13 g carbohydrate; 10 g protein; 4 g fiber; 405 mg sodium.

Add 120 calories for that half cup of rice I know you want. I want it too!

Nutrition bonus: Vitamin A (90% daily value), Calcium (20% dv).

2 Carbohydrate Serving (With rice)

Chicken and Figs

2009-01-19T18:11:00.001-05:00

This is a recipe Bob made up. Its perfect for a cold winter day, plus you get in extra fruit and fiber with the figs. I like it with whole wheat couscous (found usually at Trader Joes or Whole Foods) and sauteed greens (recipe to follow). You can easily make this GF by using quinoa or rice with it and nixing the flour.

*Chicken and Figs*

3# chicken thighs, bone in and skin removed (about 8 thighs)
2 T flour
2 large leeks, sliced and rinsed (immerse these bad boys in a bowl of water and tossle around to clean the dirt out)
2-4 cloves garlic, minced
2 tsp olive oil
1 pint figs, stems removed, sliced in half
2 cups chicken stock
2 sprigs fresh thyme

Rinse and pat dry the chicken, and generously salt and pepper both sides. Take the flour and place it in a ziploc bag. Shake it! In a large dutch oven or stock pot, heat olive oil over medium high heat, add chicken and brown all sides, about 3 minutes each side. Remove from pan and set aside. Add leeks and garlic to the pot, sautee till translucent, about 3 minutes or so. Add stock and scrape up bits from the pan bottom. Place the chicken back in the pot and cover with figs, add the thyme. Cover the pot, reduce heat to medium and simmer until chicken is thouroughly cooked, about 20-25 minutes. Makes 8 servings of 1 thigh, about 1/2 cup sauce each.

Note: Make sure that chicken has plenty of personal space when browning; crowding the pieces makes them steam each other due to the moisture coming off of each one. Think of Catholic school dances: enough personal space so no steaminess. Brown it in batches, if you need to.

*Sauteed Greens*

1 bunch greens (collard, kale, chard....its your choice)
OR
1 package of cut greens or chard (found at Trader Joes and some markets)
1 tsp olive oil
2 cloves garlic, minced (or more)
cracked red pepper OR smoked black pepper
salt

Take the bunch of greens and rinse well under running water. Tear the leaves off the spine (that spine is woody and chewy and not fun to eat). Heat the oil over medium high heat, add the garlic. Add the greens in bunches and cover the pan after each addition. When they are wilted, they are done! Easy, right?

Nutrition Info (1 thigh, 1/2 cup sauce, 1/2 cup couscous, 3/4 cup greens):
Calories: 325
Total Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 10g
Carbohydrates: 31g
Protein: 21g
Fiber: 4g
WW points: 6

recipes galore!

2009-01-19T16:05:00.001-05:00

I am totally stoked that Gmail and all that is wonderful and Google-y is now attached to my old ass blog. And I can upload updates to Facebook!! My life and world have collided and now I am complete!! So now my old ass blog is going to be my new ass recipe posting spot, instead of those ugly, boring Facebook notes. Sorry Facebook, but you're really slacking in the blog department. Take away that stupid poke application and add a blog already.