An Equal Opportunity Eater: better living through affirmitive snacktion

2010-10-13T15:09:00.000-07:00

So I kind of got away from writing for a while.
It got to be this weird kind of middle school competitive compulsion and so I had to stop. I don't care about keeping a schedule anymore. and I don't care if my pictures don't look like Heidi's.
And I don't even give a damn anymore if anyone is reading this back row brochure.
I miss writing and I want to write about anything I want to and I am going to do just that.

Take that haters.

And while this isn't really a recipe it was Delicious.
I watched Alist Monday night and I am saying that word in my head the way one of those ladies says it. The way my Thomas says it. with a little moan in the middle and enough sibilance to turn the whole choirs head.
and it ain't pretty but its real life lady.
Enough with celebrity food and sexy photos tweaked within an inch of their

I chopped two squash up thick fried em in some olive oil s and p till they bottoms got nice n brown. threw in two cloves or garlic at the end with a hand full of chopped basil and a pinky's worth or oregano. squeezed some lemon juice over that mother and snuggled it up next to a bed of brown rice, a slice of pork roast stuffed with sausage and wrapped in bacon, and about three eggs over easy.
easy
indeed.

The best meal Ive had all week.
And that includes the night at chik-fil-a.

so... where was I?

2009-04-03T16:45:00.000-07:00

I was just getting to my favorite vegetarian food cart when I heard a man with brown curly hair tell a girl with too tight wellies that she looked like Sophia Loren. She was in front of me in line. I couldn't see her face but I could hear her expression.
She clearly had no idea who he was talking about.
The man's voice was not overly sentimental, but he was twinkly and barely able to contain his smile in a way that reminded me I need to look around more often.
It was in this moment I realized it was spring.

I mean full on spring.
The kind of spring that brutaly hits you over the head with its springy-ness
and then leaves you for dead. After the thump there might even be some snickering and a, "see ya sucker!"

So it is this week where every last daffodil can bee found stretching its delicate little head to eavesdrop on the goings on this side of the mulch. And although I can't be one hundred percent sure what it is they are all knodding their heads in agreement about I know I want in on the conversation.

I don't normally like to tell people when my birthday is.
I blush far to easily and never know what to say when opening gifts in front of people.
I also fully realize the irony of mentioning this on a public forum and I am not doing it to be ironic.

But because it is around my birthday and I am edging towards soemthing big,
and because it is spring and there is a pervasive sense of newness I guess I kinda....
I feel like I want to be startn' somethn'

Spring Garden (re-post...because I've been delinquent)

2009-03-26T16:04:00.000-07:00

"Weed" may be the only four-letter word in the English language I don't use.

As a young collegiate lad, I decided to indulge my underfed bio nerdiness by supplementing my high falooten design degree with a certification in western herbalism at the New York Open Center under Peeka Trenkle.
Those classes fuelled a budding interest in food and health that ushered in a major change in the way I thought about food, and of course, how I ate.
Ever since I have been known to get a little witchy on occasion.
I'm not ashamed to dig up a root or two , and if you cough around me I'm going to try to dose you with garlic.
Enuf said.

So, this is the long way of saying I would like to introduce you to my Garden.
Garden, Reader. Reader Garden.
She may look a little toe-up now, but after she combs her hair its going to start getting green around here.
In addition to a few hot photos , you can expect gardening tips I have picked up along the way , as well as benefiting from my ethnobotanical knowledge (not that I am an expert or a medical professional or anything so respect my amatuerity and don't go suing me. Instead go to a doctor. p.s. that was the disclaimer).

"Weed" might be the only four letter word in the English I don't use,
as evidenced in the picture above I like to keep it on the wild side.
If strangers are friends you haven't met yet, then the same can be said for weeds.
They are nothing less then misunderstood plants, and learning to control your pruning finger can be a rich educational experience.
Gardens are , after all, one of the last places where we hold onto some part of our illicit past as hunter gatherers. Modern as we may feel ourselves to be, we often carry around plants as heirlooms- passed down to us like ancestral china.
We invite plants to sit on our windowsills and in our offices, pack them like over sized shirts into the grids of our cities and nurture them in our backyards.

But every garden has its outliers.
The wild has only been mildly domesticated.
In a feral garden there is always something new and once the growing season starts I'm always finding some interesting foreign leafy thing to look up.
Adding to the field book Que are butterflies , birds , assorted pollinators and the associated riff raff that follow them.
I actively try to recruit wildlife who appreciate the diversity and often reward me by popping in to "drop off" new seeds.
These are my gems.
Very often the very plants Ive been contemplating purchasing at the garden center actually turn up unannounced in the beds provided I give them a chance to grow.
I like the idea of a garden as constantly evolving with its own desires and personality.
While I make an effort to tidy up the beds I give it some room to breathe.
I'm on the liberal left when it comes to border patrol.
What can I say?
I like it a little hairy.

Welcome to my garden.

I took a break because I broke.

2008-07-07T18:30:00.000-07:00

ok.
So I had an "incident" at the beach that left me laying on my back for a while.
And, turns out , this time when I say "incident" and "laying on my back for a while,"
I don't mean it in a good way.

but.
Im back and unbroken now, and I have got all kinds of hot baked love lined up for you.
check me out next monday and I swear we will be back on track.
Don't leave me.
This has been tough enough as it is.

Rosemary Skewered Shrimp from The Mayor

2008-06-30T11:50:00.001-07:00

Just in time for fourth of July grilling comes a recipe straight from the very woman who taught me how to light my hand on fire with out getting burnt.
(seriously...kind of like this)
If that won't give you grill cred I don't know what will.
A real wonder woman, The Mayor is both my big brother and my little mama.
When she isn't "kissing hands and shaking babies" on the beat , she's generally walking around scorching the pavement with her white hot sex appeal, running a painting company , and stopping every so often to make sweet love to a Cuban sandwich.
P.S. those aren't euphemism's.

This one is super simple and deliciously delicious, lending itself to an infinite number of variations.
The Mayor suggests melting a little butter with hot sauce as a marinade and using some BBQ sauce for grilling.
You could also marinate it with garlic / white white, slather it with a citrusy BBQ sauce or simply serve it over a bowl of rice or a salad.
Either way it cooks up in a snap with minimal preparation.
The Perfect appetizer for hungry BBQ guests awaiting the goods.

When marinading, remember to use shelled shrimp as the marinade will not penetrate the shell.

If you plan to use this as a main , count on about 1/2 a pound feeding one person.

Keep in mind the rosemary will catch fire if your cooking over an open flame.
It looks cool and smells great but obviously presents a challenge to the safety and well being of those around you.

Minimize risk by submerging the rosemary in a water bath before grill time, blowing out the flames (happy birthday !) or stamping them with the end of your tongs.
Another option is to skip the whole fire hazard thing entirely and use a
grill pan.

This "recipe" is a little amorphous on the proportions , but the way you build it is pretty straightforward.
You should have an equal number of all the ingredients in a 1:1 ratio.
(one rosemary to one shrimp to one tomato to one piece of bacon...)

If you have shrimpy shrimp feel free to double up two small ones on one rosemary sprig.

You can also stretch out your tomatoes and bacon by slicing each in half.

Rosemary skewered Shrimp with bacon and cherry tomatoes

Shrimp that has been shelled and de-veined. we started with a bag of about 25.
Rosemary springs
Cherry tomatoes
Bacon

Start by stripping the Rosemary.
This sprig is going to act as the "backbone" of the appetizer.
Depending on the size of your shrimp you are going to want to strip off about 2 inches of leaves.
It is better to err on the side of too few.
You want to be sure your stem is both long enough and bare enough to accommodate your shrimp, a slice of bacon and a tomato.
Choose woodier rosemary about 4-5 inches in length.
The woodier stem will be less floppy and easier to control on the grill.

Start by poking the rosemary stem through one end of a piece of bacon.
Thread on the shrimp , then the other end of the bacon so that it covers one side of the shrimp like a meaty half moon ribbon.
Last, punctuate the stem with a cherry tomato finial at the bottom.

If you are finding it difficult to use the rosemary as a skewer, use an actual skewer, chop-stick or knife to make holes in the shrimp etc. first.
The rosemary will thread through more easily.

Keep in mind shrimp does not have to be cooked over a ridiculously high heat.
Let's go with a medium flame, otherwise you could save yourself a lot of time and just skewer some charcoal brickets and call it a day.
Ya heard?

The small shrimp took roughly a minute and a half on each side.
Larger shrimp about 2-3 minutes each side.

Shrimp are great to cook on the grill because they tell you when they are done.
Raw shrimp are often ocean colors like blue or slate gray
and change to sunset colors when cooked - pink or orange.

Mulberry Jam

2008-06-23T13:34:00.000-07:00

Here we go round the mulberry bush....

Every year there is a generous tree that reaches over my parents fence with heavy drooping branches of succulent mulberries.
Taught with sweet juice and ready to burst, they await picking like anxious little water bombs perfect for canning.
And every year I brazenly climb a ladder, wave at my stunned neighbor and try to apease my fathers threats to chop off the branches with a jar of something sweet.
Mulberries have a gentle blackberry-like flavor and unapologetically stain nearly everything they touch which accounts for his itchy axe arm.
The more precocious berries, too impatient to be picked, drop faster than a wireless call tagging the concrete below with purple black graffitti.

The last person I gifted with a jar of mulberry jam looked at me with polite distrust - sort of like I just stepped off a mississippi raft in dirty jeans and a straw hat asking them to whitewarsh a fence. I think she was expecting something more common and benign, like straight up strawberry.
But, gentle reader, I am here to tell you that mulberries don't reside in some kind of archaic Appalachian berry otherworld rubbing elbows with huckleberries and boysenberries.
They are actually fairly prolific, ripening across the delaware valley as we speak, and probably staring up at you from right under your nose.
(eew.)
Once you know how to recognize a tree it's kind of creepy how common they are.
This weekend at a bbq in south philly I nearly knocked a man down excitedly screaming,"mullberries!!" while gesturing towards the good Dr. to come look.
I was surprised to see several trees waving back at me with serrated fingers from an adjacent empty lot.
The good Dr. simply smiled sweetly and took another swig of his stout.
He's used to me by now.

...the mullberry bush...

Before we start some advice:

Don't get sick!
Before you call up your instinctual hunter-gatherer and get picking , become aquainted with your tree.
There are over 150 species of mulberry.
Not all are suitable for picking and only the ripe fruits are edible.
The unripe fruits , sap and several others parts of some trees are poisonous causing stomach upset and hallucinations.
If you do not know what type of tree you are collecting from or are uncertain that it is safe to use the fruit you collect , DON'T DO IT.
In addition to the above warning be sure the trees you are picking from have not been sprayed with pesticides or been given the opportunity to absorb nasty toxins from road sides or airplane dropping's
(i.e. gyspy moth spray).
Don't let this scare you though.
White mulberry (white mulberry being a seperate species, we are not talking about the unripe fruit) has been used in Chineese medicine for centuries against fever.
It lowers cholesterol and protects the liver.
Mulberries of many species are also an excellent food stock.
They have a fair amount of vitamins C and K with the added benefit of containing health promoting antioxidants called anthocyanin's.
Pick responsibly.
One of the things that make tree's like mulberry so awesome is that they invite wildlife back into our living spaces.
Birds, butterflies and animals of all sorts rely on these tree's for nourishment.
Don't go hogging all the food.
Animal's don't have freezers or supermarkets.

Try to only pick 1/4 or less of what you see.
Keep in mind that many wild plants don't fruit with the same predictability as their domesticated cousins who have been bred over generations to exhibit characteristics humans find usefull.
If your tree is only giving a little fruit at a time,
save what you collect in the frigidaire for a few days or freeze it.
Fill a mason jar with what you've got and cover it in a simple syrup of one part sugar to three parts water and freeze.
The syrup keeps the fruit from getting gross in the freezer.

Mulberries also mix imperceptibly with blackberries and go great with an equal measure of blueberries if you come up a little short.
Mulberries are like that athletic kid in gym class who is just dying to be picked.
They fall right off the branch into your waiting hands, a jar or the ground.
While picking berries don't be afraid to pick up the ones on the ground.
Not only will they be washed, but they are also being cooked and sterilized.
If you don't have a ladder feel free to capitalize on their eagerness to be picked and shake a few branches to encourage them to fall.
Making jam is not difficult but there is a bit of science involved.
Im not going to get all "Bill Nye the sciecne guy on it" on it , but...
Sugar, an acid (here lemon juice) and pectin all combine to make the jam "set."
This is the difference between a syrup and what makes a jam jamy.
If you will a jamy jam.
Some fruits are endowed with more pectin and therefore more forgiving of sloppy proportions , but mulberries can hold a little bit of a grudge.
Aparently when God was giving out pectin he kind of short changed the mullberry.
(what a rascal!)

The darker the berry ... the sweeter the juice!

There are several ways to attack this problem :

- adding a high pectin fruit / or high pectin jam in with the mulberries
(i.e. apple/applejam)
- adding in a packet of commercial pectin (i.e. "sure-jel.")
- or go au natural. Collect 20%-30% less ripe-red berries.
(i.e. for every ten collect 2 or 3 red berries. The less ripe berries hold more pectin).
Avoid unripe fruit as it has proven to be poisionous.
In the lovely image of the mulberry spectrum you see above, I would only use the two on the left - the purple and the red. To be safe avoid berries with an white spots.

Personally I collect red berries and also add in some commercial pectin for good measure.

...the mulberry bush...

Mulberry Jam

3 cups mulberries
1 3/4 c - 3 c cup sugar depending on sweetness of fruit.
juice of one lemon
one packett of sure-jel

Hot Pack Canning: A Rough Sketch

Canning is a simple process of cooking fruit, pouring it in jars and then boiling it in a big pot of water. The boiling water simultaneously seals the jar and kills any unwanted bacteria, mold or yeast.

We are going to approach making jam by setting up two stations.
The first will be your stemming station where you prepare the fruit for cooking.
This is best on a kitchen table or somewhere you can sit down and stem/pit/peel fruit which could take a minute or two.

The second is your canning sation.
This one should be set up next to your range or really close in proximity.
This is where you get to use all your dern-fangled canning equipment.
I think it's easier , and best, to just go out and spring for some equipment if you can't borrow it or already own it.
Ball and several other canning companies make "canning kits."
These come in two varieties.
The bigger one that costs bigger money and and the little one that costs littler money.
The bigger kit generally runs about 40 dollars.
It includes a giant pot with an adjustable wire rack .
The rack lifts your precious jars of sweet and sticky just enough to keep their cute little tooshies from scorching on the hot pot bottom.
It also has the same stuff as the small kit.

The smaller one cost's about 12 bucks.
It has several pieces in it - the most important of which are the jar grabber and a magical magnetic "wand" for picking up hot lids.
Both are designed to keep you from burning your precious digits and well worth the the peseta's.
Many of these kits also include a funnel to fit in the mouth of your jars and a ruler to be sure your jam sits within a 1/4 of the jars lid.
Check out amazon.com to check out products /prices / reviews before you buy.

You could always get creative and use a stock pot for the canning bath, replace a pair of tongs for the jar grabber, and a fork for the magnetic wand, but these things are going to get HOT.
Go buy some new toys.

You will also need a second non-reactive pot to boil the fruit/sugar/pectin/lemon juice in. A non-reactive pot generally means someting other than aluminum.
Aluminum readily reacts with acids and jam making utilizes acids to make the jam gel.

You may also want a ladel to transfer the hot jam from pot to jars.

The Process

Fill your canning vessel with enough water to cover the jars up to an inch and a half (roughly one thumb length from the joint that meets your hand to the finger nail) and place it on the stove to boil.
This will create your canning bath. Think of it as a big hot jaccuzzi for your cute little mason jars.
The pot can get pretty heavy so feel free to fill it a little , then transfer water from the sink to the canning bath with a smaller more manageable pot.

Unscrew the mason jars and seperate the two part lid from the jar.
Place the screw top on the counter at your canning station, put the lids in a small pot of water you will simmer for the duration of the canning process, and sink the jars in the canning bath.

If you look at the bottom of the discus piece of the two part lid, you will see it is ringed in a rubberish band. When placed on top of the mason jar this is what seals your jar up nice and cozy so that no bacteria or mold can get into your jam.
Simmering the lids brings them up to the temperature of the red hot jars coming out of the canning bath and facilitates a proper seal.
There are a few times I have canned on the quick and forgotten to simmer the lids.
I am not advising you to skip this step, but they did seal.
Keep in mind that once the discus piece of the two part lid has been boiled it should not be used again.
However, the screw top lid can be used several times over provided it doesn't have any dents and fits a jar tightly.
Boxes of 12 new discus lids are packaged seperately and sold on their own.
Buying a box will enable you to reuse your screw tops and glassware.
How green!

If you are cooking without a commercial pectin , stick a small juice glass or ceramic plate in the freezer. I will explain this below.

Wash the fruit and then set up your "stemming" station.
This stemming station consits of nothing more then two bowls , a pairing knife and a paper towel.
In one bowl you will sit the freshly cleaned berries/fruit.
You want to de-stem each piece of fruit.
The stems actually run pretty deep in these bad boys and you will want to sort of dig down in them to get as much as you can.
A few left behind won't hurt anyone, but the stems cook differently then the soft drups around them. Too many may add a few "twiggy" spots to your jam.

After digging out the stems place the berries in the second bowl.
Be warned that the berries kind of fall apart when you take the stem out.
This is perfectly ok.
In a lot of jam recipes your asked to crush the fruit to get more of the juice out. Lucky for us stemming mulberries sort of collapses the fruit releasing juice in the process.

These little guys can get some distance - shooting juice clear across the room.
If you look carefully you will see them eyeing up your crew necks.
Do not wear a white shirt unless you hate it!

Stemming could take you a little time maybe depending on how much mulberry you've got.

...here we go round the mulberry bush so early in the morning...

Once you have completed stemming the fruit, coat it with the lemon juice and then toss with the sugar.
Keep in mind lemon seeds can make jam bitter.
Be sure to pick them out.

At this point it's ready to go on the stove, but I usually throw in an extra step if im not in a rush.

I let the fruit rest.

I cover it with cling wrap and place it in the frigidaire anywhere from overnight up to a day.
This is the old school way.
In my experience it gives the acid, pectin and sugar some time to get acquainted with one another, ultimately drawing out more juice and adding up to an overall better texture.
It might just be me,but jams prepared this way seem to be more on the goopy spreadable smell great side and less on the plasticy jello-like aspic side.

Next, wether it has rested overnight or comes straight from your stem station,
place the fruit,sugar and lemon juice mixture in a pot on low heat and stir constantly until it has all been incorporated into a seemless syrup.

After some time you will see that pinkish foam starting to appear on its surface.
It's nothing weird like rabbies or anything.
Just bubbles.
You can choose to leave it be as I do or skim it off the top with a spoon.
I also know people who add in a tbl of butter to cut down the foam.
I am a little wary of this as I am unsure of how fats would breakdown over time in a jar , but grandmas have been doing it for years.
Play at your own risk.

Keep stirring and heating the syrup until boiling bubbles form that you can not stir away.
When you have reached this stage it is called a "hard boil."
Its not necessary to use, but if you have a candy thermometer it should be registering around 220 degrees farenheit.

Add in your sure-jell and stir until it is fully incorporated.
Sure-jel is a preparation of powdered pectin that will ensure your jam will gel.
Get it?
Suuure-jel?! (*nerdy snort laugh*).
It is available in the hardware section of most grocery stores oftehn right next to the mason jars.
Jam can be made without it , but generally needs to be cooked longer.
This longer cooking time can make the fruit rubbery and tasteless.
Add in and extra 5 - 10 minutes of boiling in the canning bath to sterilize teh jars and you come up with a pretty lifeless jam.

The first indicater that your syrup is jamming is the hard boil.
The second is the plate test.
Remember that piece of dinnerware in the freezer?
This is it's cue.
You can trust a commecial pectin to set your jam without a test.
However if you are adding in apple jam or counting on the natural pectin in a fruit to make the jam set you will want to take the plate out and put a dab of jam on it. Return the plate back to its icy apartment in the freezer and check back in a minute or so. When the plated jam sets up the way you like it is done.
Again when using a commercial pectin this step isn't really necessary but it is fun to see how "done" it is.

It should be mentioned that one issue with commercial pectin is that it breaks down fairly quickly at high temperatures.
If you read the insert that comes with your Sure-Jell packett will suggest that you boil it for one minute only.
To gaugae a full minute I usually count to sixty slowly (a doi Ralph),
or sing a short song the duration of one minute.
As it is getting closer to the fourth of July lets go with the national anthem.
That's the one that starts, "Oh say can you see..."
Once you hit , "...and the home of the brave..." cut the heat and move the pot to a cool burner.

Now we move to the canning station.
Retrieve a jar from the now boiling canning bath.
Ladel the hot jam into a warm sterilized jar, top with a lid disk from the simmering pot and then use an oven mitt to screw on the second part of the lid.
(this is a good place to use your fancy equipment like the funnel and the magical magnetic "wand.")

Place each jar in the water bath one by one directly after it's lid is screwed on. You want to minimize its time out of the bath.
Don't let the baby get cold.

Let it hang out in there 5-10 minutes.
When removing the jars try to go in sequential order, taking out the first jar you placed in until you pick up the last.
Try not to bang the jars around too much and don't touch their tops for a while.
As they cool down, a vaccum begins to form within the jar which will seal it from the outside.
Over the next hour or so you will hear little tin-y popping noises that indicate your jars have sealed.

To check if a jar as sealed properly , press gently on the lid after it has completely cooled.
If it flexes it has not properly sealed.
In this case refrigerate it immediately and use it up asap, or just toss it.
It is possible to save it by re-processing it , but at this point I have no experience with that.
I am sure you could hunt down instructions on the interweb.
If anyone tries it let me know how it goes.

Jars that have sealed can be used up to a after they have been sealed.
Date them to be sure no one gets ill.

here is a great website to check out.
Not only is there a butt load of recipes and general information on canning , but you can also type in your zip code to get a list of farms in your area where you can pick your own fruit.

http://www.pickyourown.org/

There are also several other web sites available on the internets many sponspered by canning companies like Ball.

P.s. "Here we go round the mulberry bush" was first sung by felmale inmates of a British prison.
See the disclaimer below and don't sue me or try to put me there.
If you want to use it as your "minute song" I would suggest singing four verses.

*Disclaimer: I am not a professional and cannot be held accountable for any type of poisioning based on the recommendations I have made above wether due to picking bad fruit or bad canning technique. Or anything else for that manner.s
Do your own research on what you have available to you before jumping in to this or any other recipe.
If you are unsure if something will make you sick, don't eat it.
Can at your own risk.

I'm Obsessed: Grilled Cheese with Vidalia and Granny Smith Apples

2008-06-12T11:46:00.000-07:00

It put's the Uuuuunnnn in Lunch

Im not ashamed , but I will apologize.
It's a general good rule of thumb that if you can make a recipe just by reading the title of the post , as Dr. Phil would say, It ain't no recipe.
So lets just call this a list.

Swiss cheese
Chedar so sharp it cuts itself
Thinly sliced granny smith
Vidalia onion.
Olive oil or butter to fry it up in

Sometimes the simplest things are the most deliscious.

Cheesy Baked Chard with Vidalia Onions

2008-06-09T16:57:00.000-07:00

Swiss Chaarddd me matey. Pre-bake.

Is it just me, or do some words in the English language just BEG to be spoken with a pirate accent?
Say it with me!
Swiss Chaaaarghdt.

I am always on the lookout for palatable ways to incorporate leafy green vegetables into my diet, and this little gem has made its way into my oven twice in the past week alone. I started out with a simple recipe for gratineed Swiss chard from "Eating by Color" by Williams-Sonoma , but one thing lead to another and before I knew it I had dressed it up in my love.
My love being Vidalia onions ,Parmesan cheese,nutmeg and pepper flakes.
mmm.

You could of course use a different type of onion.
Vidalias are a sweet onion owing thier flavor to a good southern upbringing in a specific region of Georgia with soil low in sulphur.
With its coy demeanor, and southern charm a good Vidalia can keep a potentially bitter chard in check.
After purchasing a box last week I have been scarfing them up like they are going out of style. And
at the rate things are going, they just might be.

This recipe makes a tasty side dish or toss it with olive oil and pasta for a Delicious and healthy main.

Cheesy Swiss Chard with Vidalia Onions

1 bunch Swiss chard
1 large onion Vidalia or otherwise
1 large clove garlic (or two small)
small hand full of red pepper flakes (roughly 1/2 tbl)
1/2 cup-ish parm cheesy
pinch nutmeg (roughly 1 tsp)
1 cap full of apple cider vinegar
1 tbl olive oil (to taste)
butter (to taste)

*one small baking dish. (I used a nine inch oval. A bigger one will do but, as it will leave a thinner layer of chard be sure to reduce the baking time.

Be sure to rinse the chard thoroughly.

Chop the chard horizontally discarding the thick red stems.
Steam the chard with a few inches of water in the bottom of a pot until it wilts
and then drain off the water.
This will make it a little less bitter.

In the meantime, saute the onion and garlic.

Sprinkle with the apple cider vinegar and pinch or two of nutmeg.
Toss with olive oil then the parm and pepper flakes.
Salt ad pepper.
Add some more cheese on top and dot with a few slices of butter.
I also like to stuff the corners of the baking dish with extra parm in order to get a nice parm crust.

Bake in a 350 F oven for about 10 minutes till cheese has melted and the top is lightly browned.

eat em up yum yum.

China Dina

2008-06-02T16:16:00.001-07:00

Chung Sing Restaurant
210 E Lancaster Ave
Ardmore, PA 19003
(610) 649-8115
(click on the link above for a citysearch review and a complete pic.s)

So the truth is I am not the most qualified person to write this review as I'm not one of those die hard Chinese take out comfort queens.
After a bad day I want ice cream and a bed.
If I don't feel like cooking I get chicken parm or falafel.
To me chinese food is Chinese food.
Don't get me wrong, I can get down with the real deal.
I also love me some hot and sour soup almost as much as frying up an egg with left over pork-fried rice for breakfast.
Yet when it comes to the whole take-out thing I am more of a back seat eater.
But Chung Sing isn't just chinese food.
It is Chinese food in an amended diner.
A shiny , oddly seductive , self-entitled glam pagoda.
It sits across from a car dealership throwing sunshine like rotten eggs into the reflective windshields of brand new lexus's like a mischeif night hoodlum.
It's entirely bizare and as such doubly enticing.
When I first saw it I couldn't help but salivate.

I wanted an egg roll.

I probably don't need to remind you of my love for diners, so it should come as no surprise to you that I petitioned the Dr. Admiral to pull over and investigate with me. What with its precious stone like roof , red neon signage, paper lanterns and old school chrome diner get-up how could you feel anything less then charmed.
It's easy to overlook the broken tile bathroom and general brown/neglected feel. Chung Sing is magical.
It's aethstetic is at once mildly disconcerting and undeniably familiar.
Chinese restaurants are a dime a dozen, but Chung Sing offers something none of the others even come close to.
Unparalleled atmosphere.
As a troubled half breed, Chung's offers a peculiarity deserving of your after noon snack support.

The meals were cheap, and somewhat inventive ,collecting the creative better parts of mailbox menu's , though hardly deviating from what you would expect.

Everything on the menu can be made with a vegetarian "meat," which looked homemade and spongey. All the better to soak up deliscious sauces.

The service was quick and kind which leads me wondering hwere the bullet hole in the window came from.
Not that its the first Chineese Restaurant I've been to with a bullet hole in teh window
(um ... I will thank some of my brooklyn crew to think back to a brown bag night night with a 40 and a 4 top in Fort Greene)

On to the food:

I got my roll.

A good egg roll can be like an unexpected back rub;
A bad one, on par with being stood up at the alter.
Chung's egg rolls were crispy without being oily.
Craving settled.

Foods featured clockwise from the rice:
Rice (a doi Ralph...) , cashew chicken, pork fried rice, lychee duck , noodles and pickled veggies.

Dr. Admiral ordered the cashew chicken.
It was good.
It had both cashews and chicken in it.
This might sound dumb to say ,and I don't mean to offend any Chinese food store owners, but If I had a quarter for every time I asked, "is this really chicken?" with a barely discernible mass somewhat resembling meat dangling form my fork I'd have a whole lotta won ton if you know what I mean.
And if you don't I mean quarters.
With cashews for miles and beautifully cooked chicken I was forced into pointing away form the table and shouting , "LOOK!" just to break the the good Dr.'s concentration long enough to steal a fork full from his plate.
yeah.
I'm sneaky like that.

I really went out on a limb with the lychee duck ( ala Shirley Mclain).
Well, the limb broke.
It was simply unable to support the weight of my heavy expectations.
I love love love lychee, but the "sauce" it made was far too sweet, and way to viscous. Clearly made from a can, and
Impervious to any attempts I made to wipe it off the veggies.
It engulfed them , rendering them limp and lifeless next to the duck fowl on my plate like exxon valdez victims.
That brings in the second problem.
The duck.
It was uber fatty, gray and had a weird skin.

In short , Chung chicken is kickn'.
Chung duck fowl..is ...well...foul.

I would definately check this place out , if only to go inside.

Cannoli French Toast with Chocolate Chip Challah

2008-05-22T13:00:00.000-07:00

Challah back!

This recipe is my Ode to my home state.
If you don't know, New Jersey is home to many things, but diners and Italians are at the top of the list.

If you have ever had the pleasure of eating French toast in a jersey diner you know it can be just like sugar coated crack.
The bread is cut into monster yellow-gold bricks that would set Dorothy Gale off on a whole new trip.
Digging your fork into a piece you find that they fall apart like cotton candy; melting slowly and sweetly.
Billowy clouds that soak up syrup like a sponge, then release it in a satisfying bolt, stroking your blood sugar till you’re purring like a cat.

The perfect Sunday morning pick me up.

And any jersey Dego worth his weight in gold chains knows that good French toast starts with days old crusted up challah bread.
Like a good Italian boy you need a bread that is soft enough to love his Mama, but tough enough to give you a tooth ache - its got to be able to stand up to an oil slick of butter and syrup.
And, of course, just like and Italian boy, big where it counts.
When you’re slicing up your bread remember to cut it big and thick.

Stuffing a few slices with cannoli filling is like a dream come true.
Not too sweet, it's the perfect foil to the crusty texture of the French toast.
I feel like making good cannoli cream is just one of those funny things you get a feel for over several attempts.
However I included a jumping off place if you have never made one before.
It was gleaned from a drunken conversation with a cannoli obsessed uncle I met at a wedding.
This same uncle (who will go nameless) was seen later collecting "extra" packets of Jordan almonds off of neighboring tables at the reception.
You know, the pastel/silver coated kind your Nona keeps in her china closet for decades on end.
Those sugared almonds are no joke and most Italians I know take them more seriously than an edict from the Pope.
I would insult someone’s mother before I'd even glance at their almonds-
it’s a death wish.
Any man willing to risk his life over a few extra Jordan almonds must have a serious sweet's addiction. That sort of thing bodes well for a confectionary conversation , and when he starting eyeing up my nuts I got him talking.
When a man like that slurs out a cannoli recipe, you grab a cocktail napkin and start writing.

I cut the ricotta with a little cream cheese for breakfast.
The challah recipe comes by way of recipe zaar.
Not exactly diner bread but delicious.
It cranks out two loaves and judging by my families overwhelming response (There was only one left come mornings light), it wouldn’t hurt to make both.
Just be sure to knead the hell out of it.
I didn’t the first time and while it wasn't tough it wasn't quite as light as I was hoping.
I also dusted some brown sugar on top with the second egg wash.

first the bread:

Chocolate Chip Challah Bread
By Ariella. Reprinted from RecipeZaar

10 g dry yeast (approximately 1.5 packages)
1 tablespoon sugar
1/2 cup sugar
1 3/4 cups warm water
1/2 cup vegetable oil
5 large egg
1 tablespoon salt
8 cups all-purpose flour
1/2 cup semi-sweet chocolate chips.(i used s mix of milk and dark)

In a large bowl, dissolve the yeast and 1 Tablespoon of sugar in the water. Whisk until completely combined.

Add vegetable oil and whisk. Then add 4 of the eggs, whisking for about one minute after each egg is added. Whisk in remaining sugar and salt. Add flour one cup at a time, mixing with a sturdy spoon after each cup.

When all of the flour has been added, turn dough onto floured surface and knead the dough to remove all lumps. Clean out bowl and grease it. Form dough into a ball and return it to the bowl. Let dough rise for one hour in a warm. The dough should approximately double in size. Punch it down and then put chocolate chips in center of dough and reform dough into a ball so that the chocolate chips are encased in the center of the dough. Allow to rise for another 30 minutes.

Remove dough from warm spot and place dough ball onto floured surface. Using a long serated knife, cut the dough in half and then cut each halve into thirds. Reform all six dough balls so that the chocolate is encased in the center of each ball. Then, using your hands, roll out each ball into a strand approximately 15 inches in length. Take three strands and pinch them together at one end, tucking the pinched ends under the bread. Braid the three strands together. When you get to the end of the strands, pinch the strands together and tuck under loaf. Repeat for remaining three strands to create a second loaf.

Lightly grease a large baking sheet. Gently transfer the challahs to the baking sheet. Whisk remaining egg in a small bowl and brush generously onto each challah. Return loafs to warm spot to rise for another 30 minutes. (this is where I sprinkled on the brown sugar)

Preheat oven to 375. Brush challahs with second round of egg wash. Be sure to get egg wash into all the cracks and crevices. Place loaves into oven on middle rack. Fill a baking dish or roasting pan with about two inches of water. Place dish on the rack below the challahs. Bake the challahs for thirty minutes, rotating the baking sheet once in the middle of baking time. Challahs should have a medium golden brown crust and sound hollow when tapped. Be sure to check challahs near end of baking time in order to avoid over cooking. Continue cooking past 30 minutes if challahs aren't golden brown yet.

Cool challahs completely on wire baking rack.

Below are a few bread making tips:

You catch more flys with honey...

* Make sure your yeast isn't wicked old. You want this bad boy to rise and tired yeast is'nt going to get it.

* A warm spot does not mean the top of your frigidaire or ,God bless, standing over an open bowl with a hair dryer. Place it on the stove top while the oven is preheating or out in the sun. I also place a wet/ damp paper towel over the top of rising bread to keep it from drying out. or getting any bugs/debris in it. As you can see from teh abov epicture there is nothing you can do if its out in the open.

* I would also suggest baking on a pizza stone if you have one, or undercooking it by a few minute sto avoid burning the bottom.

* I didnt really get the cutting instructions. I mean, I did it but it didn't make sense to me entirely because when yopu keep placing all teh chocolate chips in teh middle , only the middle of each bread, and subsequently the middle of each loaf has all the chips. There is no reason why you can't distribute a few in teh outer edges of the bread by pressing them in in order to avoid this problem.

* Wetting your fingertips makes them dough glue sticks. Rub them along the tips of each rolled out dough braid before mossing them together and they will adhere to on another a little better.

* Your boyfriend or girl friend may hate it, but this is one place its ok to BE KNEADY! knock that dough around for at least 7 minutes. A standing mixer helps with this but there is nothing quite as satisfying as adding in a little elbow grease.
This is a place to get butch.
Ruff.

The bread maker bread.

Alternately,

the first time I experimented with this was using the Dr. Admiral's bread machine. I have judged bread machines harshly in the past, snickering at wedding parties and calling friends homo's. But , as teh slow cooker of the bread world, it really does cut down your work load. It is always nice to wake up early inth emorning and do all of these steps while your multitasking with laundry and paying bills. But a bread maker cuts your chain and your free.
I just added some chocolate chips to the "add ins" phase of a regular challad bread recipe.
The only bummer is that they mostly fell to the bottom , but having a crust filled with chocolate is never a bad thing.

Cannoli filling

The original recipe handed down to me was i part sugar to 2 parts ricotta. Cannoli can have a lot of personality depending on what region the recipe comes from. I added a cap full of vanilla and substituted some cream cheese to make it a little more breakfasty. If your after something more traditional, leave out the cream cheese and put the same amount of ricotta back in. Add in a little citron , pistachios, maraschino cherries or a pinch of coco powder / cinnamon.
As for my personal cannoli recipe? Im not giving it up.

1 1/2 C plus a little extra dry ricotta
1/4 - 1/2 C cream cheese
1 cup powdered sugar
1/2 cup mini chocolate chips
capfull vanilla extract or about 1/2 a vanilla bean's innards

The trick here is to make sure your ricotta is DRY. If its very wet, wrap it in cheese cloth (or a coffee filter) and stick in in the fridge suspended over a bowl over night. The filter/fabric will absorb and express some of the liquid.

When you are ready, beat the ricott and cream cheese together with the vanilla, adding the powdered after the two "cheeses" are well combined.
Here comes the most important part.
Taste it.
Add more sugar if you want.
Then dump in the chocolate chips and any add ins.
If you cant find the mini chips , run of teh mill baking chisp will do or you can grate , beat or chop them into little bits.

Putting it together: French Toast

It may seem sort of pretentious / presumptious to tell you how to make French toast, but I just had a mystified friend (one of my intelligencia mind you) ask last week.
There is no shame in that.
So, just in case...

1 egg beaten
pinches of both cinnamon and nutmeg
splash of milk / cream * optional

Beat the egg. Add in the milk if your using it along with the spices.
I usually do this right in a bowl , and then drop the sliced bread in.
I let it sit on each side for a minute to be sure it absorbs the egg mix and is super duper coated. I usually fry them two by two - allowing pairs to hang out in the egg bowl while frying up two others.
Generally I don't add the milk to keep the bread away from teh soggy side but it does help carrry the spices.
Alls you've gots ta do is fry the eggy pieces in a pan with some butter on each side till perfectly browned and then add the filling.

The lazy way: spread with the cannoli filling like a sandwhich.

The not as lazy way messy way: cut slices in the bread to make them into little pockets. Fill with cannoli and fry.

The not as lazy and not messy way / aka the best way:
Slice the bread on its lateral side after frying and stuff with the cannoli filling.

Lamb burgers with zucchini fries

2008-04-22T16:50:00.000-07:00

Bar-B-Qewe.

The weather here in the Delaware Valley is just starting to curve up, ever so slightly.
The gorgeous first blooms I have been obsessively photographing the past few weeks ,powder pink and absurdly pretty, have been abducted nightly by some unseen hand - turning up like missing persons strewn across the ground each morning.
Dawn breaks and the reluctant rush of a mid week morning begins.
Each day a few more flowers are gone and I look to find fresh , bright green leaves waving good moring in place of dethroned pink.

With summer just around the corner I have been biting at the bit for BBQ season.
But, why wait?
So , here it is. Spring Bar-B-Qewe.
I drew inspiration from the description of one of my all time favorite restaurants staples : Oznot's lamb burger with zaatar aioli and harissa.
This recipe ain't no Oznot's, but it is definitely a keeper.
I used fresh zaatar-ish herbs
(which, proper and dried would lend themselves to a kick ass rub)
placing them directly into the burger.
I also attempted to make the harissa into a BBQ like sauce.
I'm still working out the kinks on that one, but
serving them with straight up harissa and tsatsiki was Delicious.
I nearly chewed my own fingers.

For The Burger

1.5 ib ground lamb
coriander (dried)
cumin (dried)
oregano
marjoram
cilantro
salt and pepper
3 small garlic cloves
1/2 large onion (I used yellow but red would give more kick)

* This burger would have been A-maaaazing with Chevre. Feta if your into it. Oznaut's used manchego. This time around I just a cut up baby bell.

Nothing could be more simple.
Saute the onion and garlic until just barely tinged golden.
mix with meat.
Then add in roughly one tbl coriander and one tbl cumin.
Chop up about a hand full of each of the other fresh herbs and mix it all together with your hands, forming the meat into flattened patties.
Grill , broil or fry until juices run clear and the cut open center of the burger reflects the desired well done-ness.
Be sure to cook thoroughly in order to avoid illness.

For The Zucchini Fries

two huge zucchini
paprika
pesto mix
garlic cloves to taste

You can, of course, add whatever spices you like and even cut in some parm cheese.
I would suggest dredging the zucchini in a little flour/ salt mix , or adding breadcrumbs to the herb mix in order to draw out some of the moisture and keep them from going entirely limp.
No one likes a limp zucchini.

Cut up the zucchini into 1/4 to 1/2 inch pieces.

Now you have got several ways to go:

method 1:
The easiest is to simple spread on a cookie sheet adn drizzle with olive oil . Then sprinkle with herbs and bake as below.
or
method 2:
Dredge with some salt and flour, enough to dust the zucchini pieces.
Let the zucchini sit like this for 15 minutes - 1/2 hour or so.
This step isn't entirely necessary but it does help keep the zucchini a little more on the dry side.
(This would be a good place to multi-task. While the zuchs are drying out - mix up the burger etc.- just be sure to wash your hands after handling raw meat.)

Fill a bowl with enough olive oil to coat all of the zucchini and mix it with the herbs.
Spread out evenly on a cookie sheet.
Bake in a super duper hot oven.
450 degrees for 15 minutes.
Try to flip them with tongs or a spatula about half way through.
or
method 3:
You can also mix equal parts parm cheese and bread crumbs, beat and egg and bread the zucchini by dipping it first into the egg, then into the parm/breadcrumb mix.
Afterward bake as above.

The method I used that yielded the best results was method 2.
It kept the zucchini little on the dry side and coating the slices entirely in oil made sure they were all evenly coated with the oil mixture.

sooo good.

Spring Garden

2008-04-09T16:37:00.000-07:00

Ruby Red Grapefruit Granita with Rosewater and Honey

2008-04-04T12:46:00.000-07:00

Grapefruits are like God's gift.
A ruby red grapefruit is one of the last bastions in adulthood where you are given silent permission to sweeten the hell out of something without being reprimanded.
Even if you are 65 and have diabetes no one will bat an eye as you sprinkle sugar all over your grapefruit half , spoon in one hand and insulin in the other.
With a breakfast like that who among us wouldn't feel blessed?

This was my first time making a granita and while I knew it would be super simple I had no idea how defeated I would feel afterward.
There was no " Holy crap I'm a culinary genius!" ego stroke to be found here folks.
But the sophisticated fancy pants points come in here with the name.
Say it out loud with me.

GRANITA!

Sometimes sparkly Italian words give you eat cred.
So cut that "water-ice" talk and let yourself feel superior.

Despite my opening sweetener rant , I went for the gold here and swapped out the sugar for some honey.
I have always wanted to keep bee's and have some really great jars from family friends in the Ukraine but opted for a reserve jar I bought straight from a keeper on a dirt road in Hawaii.
This is a great place for a flowery honey.
It compliments the gentle perfume of rosewater and softens the grapefruit into something pooling and breezy.

* I don't have my notes in front of me while I'm writing this but this is pretty darn close. I will check back with exactly what it is I did soon I promise.

Ruby Red Grapefruit Granita with Honey and Rosewater and Honey

One Grapefruit juiced with pulp included
one half cup water
1/4 cup honey
2 tbsp rosewater

Heat the water and honey until bubbles form.
Once cooled added the grapefruit juice and rosewater.
Mix well.
At this point you've got options.

1) Freeze in ice cube trays and blend up in a food processor.

2) Freeze in a plastic freezer bag.
Once frozen double bag and beat against the concrete / smash with a mallet.
Of course this is the method I prefer.
(just be careful. not only for the sake of your thumbs but for the sake of the bag. It may rip open.)

3) Freeze in a tray or container that will allow you to scrape it into flakes with a fork. This actually works pretty well.

Now eat it. Let it melt on your tongue and bring you one step closer to God.

Whoa image. It is. it's kind of ridiculous. and another citrus fruit.

Hot Sweet and Sour Glazed Shrimp

2008-03-18T11:42:00.000-07:00

TaaDaaH!

While not entirely off my radar, I have never really loved a lot of heat in food. Something about the watering eyes/masochistic burning lips / killing taste buds thing has never made any sense to me.
It hurts.
But tastes change.
Where once I would wildly hunt the back of the Frigidaire for the salty sour of a crisp pickle, lately I've been hacking up and piecing together pepper parts like a Mad Dr.

Yes...
A Dr. pepper if you will.
Lets just say if bland is a disease, I've got the cure.

Here is a new role for that versatile out of work jam in your kitchen.
Serrano's punch up the sweet and sour of raspberry/currant/blood orange jam with roasted Pablanos yielding to a satisfying balance of heat and sweet.
It's also worth mentioning one of the greatest attributes of a mason jar glaze.
The jam sets up beautifully into a sticky high gloss that caramelizes like whoa.
This dish would be great on the BBQ with some grilled pineapple, or pan crackle it like I did.

Hot Sweet and Sour Glazed Shrimp

1 lb Shrimp
1 onion
3 cloves garlic
2 Serrano peppers
1 Pablano pepper

For the Glaze

2 tbsp jam (3 if you like it sweeter)
1 1/4 cup pineapple juice (or substitute orange)
2 tbsp vinegar
1 lime juiced
2/3 cup fresh cilantro
3 tbsp cornstarch.

* optional*
salt, pepper, cumin powder....and fish stock for the rice if your into it.
Feel free to substitute the red currant rasberry blood orange jam from last post. I won't get my feelings hurt. Try raspberry,orange marmalade,guava, or even lime!
I did do you a favor though.
As far as the cornstarch goes more makes it thick and clingy, less more saucey.
Keep this in mind when deciding whether to grill or fry.
I kept the proportion of glaze to shrimp in a 1:1 ratio so that it is easy to multiply the ingredients by the number of pounds shrimp you intend to use. See...Daddy loves you.
Now get to work.

Clean the shrimp.

Mix juice and jam in a pot and bring to a simmer.
Now dump in the vinegar and let the mixture reduce a little, finally adding the cornstarch, stirring until it is fully incorporated without any lumps.
Turn off the heat.
The glaze will thicken while you stir it.
Mix in cilantro reserving some to sprinkle on top.
Leave the glaze on the stove top. Don't panic if its a little cloudy.

Dip the shrimp into the glaze or brush them several times over, and place on a sheet or dish.

Roast the Poblano and Serrano over an open flame, then chop them up with the onion and garlic. Watch the seeds. More seeds generally means more heat.
Saute the vegetables.

When the vegetables just begin to wilt add in the glazed shrimp and sprinkle with salt/pepper/cumin powder.
Cook on each side till sort of see through and pinkish - about 4 minutes depending on whether or not you bought them pre-cooked.

Serve it with a smile.
You did a great job!

Red Currant Jam with Blood Orange and Raspberries

2008-03-12T18:27:00.000-07:00

In like a lion out like lamb.
March has paraded into town all vibrato and big hair this year which means we are currently under the paw of some serious lion days.
Tangled in its mane, the wind is thick and the sky alternates between slate gray and a gorgeous airbrushed blue.
Airbrushed. Like the Jersey shore. "I love Nino" with palm trees on the back of a boardwalk T-shirt.
Kind of makes you want to bust open your kaboodle, tie in your favorite scrunchy and make out on the Ferris wheel doesn't it?
(OK maybe those are just my airbrush associations...
Or just a shout out to my sister).

Anyway , don't get fooled by the jam recipe.
I'm not one of those people anxiously awaiting summer even after a trip last week to visit family in Florida.
This is one of my favorite times of year.
Bulbs are peeking out to see whats going on this side of the dirt divide and weird fruit starts showing up at my grocery store.
I have a habit of buying fruit and thinking about it later,which not only explains the crowded nation of pomelos confined to my crisper, but also the jam.
You can't let food go to waste and I can't help buying it.
Last week a hot little container of tart red currants rendered my mind zombified and my wallet parted open so wide that the cashier asked if my first name was Moses.

Raspberry and Red currants are old bedfellows, matched in color, sour factor and jam-ability. Blood orange lends its distinct color to an all together gorgeous sweet and sour jam.
"Yes," I hear you say.
"But What to do with a sweet and sour jam?"
I'm like a superdelegate for jam and maybe Im campaigning a little hard but
I believe it is underutilized.
I have an unexpected use for this one and I plan on posting it next week.

Red Currant Jam with Blood orange and Raspberries

2 cups red currants
2 cups raspberries
3 blood oranges
2 cups sugar

* note there is no need for added pectin

Boil the currants in just enough water to cover them for a few minutes to soften them.
Now mash em up.
Add in the raspberries and the blood oranges peeled and cut up into small pieces.
Boil until the jam begins to reduce and get jamy.
Pour into sterilized jars and process for about 7 minutes.

This makes about 3 1/2 pints.

Grrrrrrr-ateful : Dog biscuits with peanut butter

2007-11-22T07:32:00.000-08:00

When something is as cute as an Ewok you know your in trouble.
And trouble needs to be fed.

This Thanksgiving I wanted to give a little hot sweet love to my constant companion, Lady Baby O'Gravy.
There is no one who appreciates my cooking more.

Dog biscuits are super easy to make and the ingredients are probably already staring at you in the face when you open the cabinet. Making your own alleviates any fear of processed poisons and with the addition of olive oil and other such add ins you can be sure your pooch is getting a dose of healthy fats ,vitamins and phytonutrients.

This recipe is not intended for everyone but it is a good jumping off point.
Keep your dogs specific nutritional profile in mind when baking and avoid thins known to be toxic or hard to digest for the breed.

Dog Biscuit with P.B.

1 1/2 cup stock (I like chicken here but you can use beef or fish)
2 eggs
3/4 cup peanut butter
1/2 cup olive oil
3/4 cup oatmeal
1/2 cup cornmeal
1 cup all purpose flour
1 1/2 cup whole wheat flour

Mix the wet ingredients together and then add in the dry grains to make a dough.
Working in small batches, add extra flour as needed and roll out to about the thickness of your thumb from finger print to thumbnail - roughly under a 1/2 inch.
Cut out with a cookie cutter, jar lid or free form with a knife. Get creative.
Bake on an open cookies sheet , or the back or a rimmed cookies sheet
(simply place it upside down in the oven ) at 350 for about 30 minutes.

Store in sandwich baggies or a Tupperware container.

Red October - almost. Red Pear and Gorgonzola Risotto with Chicken

2007-11-09T05:22:00.000-08:00

Fall got stuck in some traffic this year.
Temperatures are just starting to drop and the leaves have been kind of lazy getting undressed for winter. Don’t get me wrong I’m not complaining,but my eyes have been hungry for fall color and this meal hits the spot.
Coupling red pears with a dusty sage coated risotto this dish packs a nice
one-two punch that knocked my color craving right in the kisser.

Always on the hunt for a good grab and pack snack I can eat between classes red pears materialized on my radar sometime last month like Red October.

Growing up with green and brown pears my curiosity was peaked.
Its worth noting they are a little more soft with a sweet unyielding paper-white flesh.

This recipe came by way of Epicurious, the component of Gourmet magazine. The original recipe would make a great vegetarian meal, but as a proud omnivore I used chicken stock in place of the veggie/wine mix along with a few slices of chicken breast.

Below I paraphrase and add my substitutions. Follow the above link to the original.

Red Pear and Gorgonzola Rissoto with chicken

4 cups chicken broth
2 chicken breasts baked and shreded
2 tbls olive oil
1 cup arborio rice
2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
1/3 cup crumbled Gorgonzola cheese (about 2 ounces)
1 red pear very thinly sliced

Simmer rice in olive oil untill it is translucent.
Add in chicken stock reserving a 1/2 cup.
Cook uncovered roughly 15 minutes adding reserved liquid as needed.
At the finish mix in the pear, chicken and cheese allowing it all the heat through thoroughly.

I'm a weenie: Oktoberfest Frankfurter Casserole (Vegetarian)

2007-11-06T04:14:00.000-08:00

Like any food nerd I have in my possession a motley crew of cookbooks.
Many have been gleaned from thrift stores,yard sales,and then there is the occasional trophy from a weekday eBay bid on company time.
My book shelves are a drunken galleon of wobbly Nikki Sixx stacks and marked up pamphlets precariously leering like so many Tommy Lee-tards .
And
to further extend the Motley Crew metaphor I’ve got going on here, I will add that like M.C. concert, the contents often vacillate between grossly unhealthy and straight up absurd.
Sometimes the collection gets out of control.
I see them for the mess they are and resolve to clean it up.
It’s a tough call but I select a few of the more useless to throw back into the thrift store donation box for another turn of recycling on the karmatic wheel that is Goodwill.
But
just like a less busty but still hot Pam Anderson I keep taking them back bad as they are.
Bizarre and entirely unpalatable as the recipes can be I can’t help but get a little turned on when I pass a greasy McCall’s cover or a dilapidated copy of ,”Family Style in 20 minutes or less."
Really though, Who would’t pop a chubby for hard boiled egg Aspic with paprika cream?
C'mon. Be honest!

Part of my infatuation stems from a love of weird line drawings.
Many of the recipe collections from the 60’s/70’s are real freak shows flanked with drawings of lactating cow bakers and inspiring quotations such as
“A day without wine is like a day without sunshine!”.

However , nuggets of wisdom aside the true root of the problem is my love of the casserole.

This recipe is very loosely adapted from a McCall’s cookbook entry.
While not quite a casserole in the way you may be accustomed to considering them
there are no crumbled Ritz crackers or ,God bless, canned fried onions on top.
It is unerringly simple and comforting, and would have been perfect for October being that October makes me think of Beer and Germans.
And that thought, in the immortal words of Jennifer Coolidge as Paulette in Legally Blonde 2: Red, White & Blonde,

”…makes me want a hot dog real bad… “

I had planned on posting this during Oktoberfest.
You can see how that went.
I know I'm kind of a weenie for cheating you, gentle reader,
but better late then never.

Of course I love the simple dump and heat spirit of the dish but I tried to make this recipe a little healthier. However this is a comfort dish so don't expect me to get all martha on you with bouegoius groceries or good china.
I used veggie dogs in an effort skip consuming carcinogenic processed meats.
Don't get me wrong I love a good hot dog fresh from the grill , but no one is grilling here and the veggie version is just as good without the lips and meatholes.
I know the butchies in the audience are groaning - go ahead if you want your meat go for it.
You will notice I’ve also teamed up the scurvy fighting power of vitamin C packed sauerkraut with the cruciferous brussel sprout for some hot cabbage on cabbage action.
Sauerkraut is fermented with lactobacillus bacteria which is a pro-biotic found in most yogurts.
I can’t claim with any authority that any lactobacillus remains in the sauerkraut by the time warm it up but it’s interesting to note.
I guess you could try eating it cold.
Just kidding.

Of course as a health conscious young man I made my biscuit dough with freshly milled whole grain flour picked with the velvet gloved beaks of free range black hens in the Alpines.
It was purchased at Whole Foods.

But if you’re a single mom or someone who else who runs all over creation and back on a daily basis , so much so that , say for example , you don’t have time to post Oktoberfest themed recipes to your food blog during the actual month of October, you could just use one of those pop-tin-pre-made-biscuit-dough-thingy’s from Pillsbury.

Not that I did that.
I’m just say’n though.

Oktoberfest Frankfurter Casserole (Vegetarian)

1 package soy hot dogs (or you can use the real thing)
1 package Sauerkraut
2 hand fulls of brussel sprouts (roughly one fresh container or one box frozen)
Chives
2 tbsp dry mustard powder
1 large onion
*1 tbsp caraway seeds
*1 tbsp celery seeds
*bacon / or "fake'n" slices

For The Biscuits

1/2 cup butter or shortening
2/3 cup milk
2 cups all purpose flour
1 tbsp baking powder
1/4 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt

or a tin of premade biscuit dough fresh from your grocers dairy isle
* optional

Heat up the sauerkraut and add in the brussel sprouts. I would suggest cooking in the brine but if you need more water go ahead and throw some in. Add in the celery and caraway seeds if your using them along with the dry mustard powder.

Mix your biscuit dough or pop the tin (don't get scared).
If mixing, add dry ingredients together then add butter / shortening.
Add milk into center and mix until just combine.
knead for a bit and then roll dough into a long thin cylinder. If your including bacon set two pieces on each side of the hot dog then wrap the dough around each hot dog in a spiral.
Sprinkle the tops with chives.

Place in a greased baking dish and bake at 400 for about 10 -15 minutes.
When its finished add in the brussel sprout and sauerkraut mix and serve.

Black and Blue: Black Licorice and Blueberry Ice Cream

2007-10-09T13:03:00.000-07:00

Cracking the spine to find a recipe for
blueberry with pinot noir and licorice jam all those weeks waiting for an inter-library loan were worth it. (p.s. libraries are fun places. all the cool kids are renewing their cards...and by cool kids i mean me).
"Mes confitures," written by Christine Ferber the "jam fairy of France" proved to throw oil on my long burning obsession with jam making this summer.
Being a fairy myself I liked the idea of licorice and blueberry together and started thinking about them folded into a smooth ice cream .

When I think of blueberries I think of my parents.
First of my dad - smiling with his infectious grin and giving me the last bite of his blueberry pie in Philadelphia - the greatest sacrifice of love any human being can make for another.
My father grew up in the city and being the worlds greatest dad has always been hyper vigilant when it comes to protecting me.
This applies doubly when considering the dangers of eating unidentified things from the fields and forest's I'd run through barefoot as a kid.
If it could be picked, plucked or picked up I brought it home despite his animated protests of "That stuff will kill ya!"

My mom on the other hand , having spent her childhood in the South was all about being bare foot and twiggy.
I can still remember the magic of watching her pick fruit straight off a branch and bite into a berry. Beautiful in dappled light my mother stood lovingly offering me a small round fruit.I was hesitant at first but her daring gave me permission to taste.
I can imagine how Adam felt. The Garden would have been lost that much sooner if the serpent had a blueberry in his pocket instead of an apple.
We laughed there on the wooded path juice running down our chins.

Being my parents son I could not fight the draw to wander in the woods but was also careful not to ingest every damn thing i picked up.
In time I learned what was OK and what was not.
But until that day I'd walk , eyeing my clenched fists of wild berries with suspicion. Rolling them around like so many rosary beads,
I'd say Hail Mary's on the walk home as a charm against the seductive idea of shoving open palms stained blue with want into my mouth before I reached the screen door.
Like Halloween candy they were suspect and as such needed to be investigated and identified before consumption.
Though fairly certain they were edible I wouldn't take a chance as per my fathers warning.
I wanted to be a good boy.
But I also wanted those berries.
Every so often I'd only make it a few paces before succumbing to an impromptu taste test.
If the berries were too sour my panic would send me into ecstatic fervour praying full force the whole way home. I hoped at least one Hail Mary would cushion my young soul in case my father was right.

Though having completed the northeastern half of their tour, a friend from the local farmers market passed along a quart of late bloomers a few weeks ago.
We tend to romanticize blueberries as being sweet, and they can be,
but they have got much more depth then that.
Their acid content can vary dramatically from one to the next
(as well as their cancer fighting and eye boosting antioxidants - anthocyans).
And
there is an earthy quality to them often unremembered that combines nicely with the gentle spice of licorice root making this combination more reasonable then it sounds at first.

An unpopular candy, licorice doesn't carry pom poms and it doesn't listen to pop music. Madmartigan will even tell you it'll put hair on your chest.
However while it is wearing leather, licorice is not without its lace.
Licorice root is no doubt strong , but much more gentle then the concentrated candy,and easily tamed by a short steeping time and small portions.

Most of the recipes I found (like this one I tried )for licorice ice cream use the candy , and a shot or two of Pernod (which while lending its own flavor is a fickle cousin of absinthe with varying amounts of licorice depending on the maker, invariably offering an extreme amount of anise ).
In case you missed it neither of these things are the root.
I imagine this is in part because its not the sort of thing that you can easily find in your grocers freezer.
My suggestion would be to try your local Asian market or a kick-ass herb store like Frontier.

With Halloween right around the corner I decided to try the candy out in a test batch omitting the Pernod.
Why no Pernod?
Because I couldn't possible imagine a time when I'd bust it out again.
I don't plan on chasing absinthe or entertaining any oompa loompas in the near future and I like alcohol far too much to just allow it to sit useless and stupid in the closet.

Trust me its still plenty liquorishy without the liquor.

I extrapolated my own root based version which you will find below.
The results were different enough to note.
The root infused ice cream subtly lent its warmth in the way cinnamon might to an apple cobbler.
The candy version was stronger, blacker and more predictable.
Of course the original recipe using candy here did not call for the addition of blueberries. That was my own doing, but even without the Pernod it overpowered the blueberries.
A practical note should you try the linked version:
I'd suggest making sure that your licorice is soft.
Soft licorice melts much more easily.Try Panda brand. Not only is it generally "fresher" but the animation on their page is ADORABLE!
I would also use 1/2 to 3/4 of the recommended amount of licorice unless you get your jollies on intense licorice flavor.

Don't get me wrong, I can TRUCK up some candy but this time around
daddy likes it raw.

Black Licorice and Blueberry Ice Cream

2 cups half and half
2 cups heavy cream
1 and 1/4 cup sugar
1-2 long sticks of licorice (or two tea bags)
a little common sense and a little tongue go a long way here kids.
peel some of the stick and taste it.
if its strong and fresh use less. If its weak and old more makes it bold.
1 and 1/2 cups blueberries
1/2 tbsp vanilla

Blend up 1 cup of the blueberries and set aside the other 1/2 cup.
Mix the licorice with the milks and sugar in a saucepan and bring to just under a boil stirring all the while.
once cooled add in the berry puree and the remaining whole berries.

Now comes teh most important part.
Taste.
Ice cream loses some of its sweetness while freezing. It has to do with our taste buds and how they function under the duress of cold.
It should taste more sweet then you'd like it when completed and licorice-y.
Take out the tea bags after the mix reaches room temp-ish.
Depending on the distributor it could make your mix more bitter if left over night.
If using sticks Don't take the licorice out until the morning / before freezing.

Freeze ice cream according to your machines instructions.

If you don't have a machine you can place the mix in a long container (like a disposable Tupperware) in the freezer and use a fork every hour or so to scrap it up. You want to make sort of a snow flaky mixture.
It wont have the same consistency as churned ice cream but it will do the trick.

Corn Cakes

2007-09-26T13:45:00.000-07:00

Sorry for the hiatus. School started and what can i say, sometimes I rhyme slow sometimes i rhyme quick (p.s. - one of the best uses of a sample eva!).

Job interviews are horrific if only for the onslaught of lame questions you find yourself navigating through. You are left in your khaki and cream with no true north , never knowing what they are really getting at (i.e. "are you married?" could mean "can you work long hours," "I'm interested," or "are you a homo").
My favorite part of every interview is the end.
Not only does that mean its over (and i can rip off my tie and itchy pants), but invariably an interview ends with a "getting to know you" question.
I love these.
Though worn out, the go to still remains,"if you could have coffee with four people, dead or alive, who would they be?"

I always answer, "Stalin, the devil,Ngo Dinh Diem and Martha Stewart. "

No I don't.

Actually I'm never 100 percent sure who will jump out of my mouth.
Though if I'm thinking clearly one of my choices would be Diane Ackerman.
In one of my favorite reads, A Natural History of the Senses, Ackerman takes some time out to wax poetic about corn.
At one point she comments on corn as a staple not only for native peoples pre-dating Chris Columbus ,but for our process laden foods today. Corn has truly left an indelible mark in our gastronomic geography and it is nothing if not ubiquitous.

A golden colored ghost it haunts products you'd think would remain untouched by modernity's hand like yogurt and juice. Popping up like a nightmare circus clown there isn't a product you can bump into at any convenience store that hasn't recruited corn syrup in some form, from sports drinks to chips, and even hair gel.
Just kidding about the hair gel.
It is so common place that tongues greet it with the limpest of handshakes.
Hard pressed to detect it, most people don't recognize its taste.

So now I pose a question to you , gentle reader.
How often do you and corn spend quality time together away from such bad influences as monosodium glutamate?

Enter the corn cake (or fritter or polenta cake...)
These little guys are like the "black" of the food world.
Possessing corn's inherent ability to mix and match with a multitude of foods, you can incorporate them into nearly every recipe.
As cheap and versatile as a weeknight twink, you can top them easily with seafood curries or mexi-cali messes.
(I've done both in the past week alone).
Corn fritters are the ultimate bottom.
Spread them with dollop of sour cream and they are just as snack able on their own (minus the Abercrombie and Fitch t-shirt).
You could even try this recipe as a base for arepa's.

Make them thick or make them thin but make them.

I cant wait to hear how you have used them.
Make Daddy proud.

Corn Fritters

2 small ears of fresh (jersey) corn
(or 1 cup frozen corn kernels)
1 small shallot
2 tbp flour
1-1/2 tsp baking powder
1:1 ratio of cornmeal to hot water
(1 cup to 1 cup)
1 egg beaten
tbsp milk
cooking oil
herbs of choice (cilantro,chives,etc.)

If using fresh corn boil it and then grate the corn. Once this si completed use a knife to scrap the corn cobbs of the remaing flesh.
seperately mix togetehr teh hot water and cornmeal adding a little more water or cornmeal to get a thick evenly moist mush. stir in a little milk and add the shallot.
add the flour and baking powder.

heat up the oil and fry an ice cream scoop sized amount of batter for a few min. till browned on both sides.

finito!

Spiced Fig and Italian Prune Plum Cake

2007-09-12T13:17:00.000-07:00

One of the harbingers of summers twilight, Italian prune plums are like
that hot girl at the party.
Even though you might want to get next to them and talk shop , you can't help hating them too.
But, really , its not their fault they're cute.
And so what? They showed up a little late to the party.

Don't get turned off by the name.
Prune is used as an adjective here describing a type of plum.
It's true.
These little purple grenades are avatars of those infamous fiber fortified prunes. Once dried out and packaged,they serve as a solution for a common "binding" problem. Not usually the kind of thing you get a hankering for unless your into that kind of thing.
But these guys are first and foremost plum's, the likes of which even a sugar plum fairy could'nt shake.

Before making that transformation Italian prune plum's defend an allegiance to all things sweet.
Biting into one they may not seem formidable in the face of the overwhelming choices of fruit available this time of year.
Not quite as succulent and drippy as their more punctual summer produced cousins, Italian prune plums have a suspicious spring green interior that might shock you. They hold onto summers own color with an unfailing grip smuggling it under contrasting purple skin, and carrying it faithfully into fall like a souvenir of warmer months.

Take a breath Sally, and Warm them up.
Once baked they give up the goods - fathoms of fructose.

Sweet and tender, they mix well with quartered black mission figs (also purple and decidedly hanging out this time of year), or cousin plums who make a cameo in my version.

The basic recipe follows.

Its amazing on its own, though fun to experiment with.
As it is a kind of upside down cake, part of the charm is playing with the cut fruit and arranging it into patterns.

Ive turned out a few variations.
My favorite involves using mini pan tins scavenged from a friend addicted to Table Talk Pies. I made mini layer cakes alternating with ganache made from a Calindia bar from Vosges chocolate , and a complimenting jam canned earlier in the month.

Not a single cake survived the day,but nothing beats the unadulterated original.
A little bit of summer slips into fall with each fork-full; plum syrup soaking down into warmly spiced buttery cake.

Spiced Fig and Italian Prune Plum cake

3 Dark plums
4 Italian Prune Plums
6 figs
3/4 C lite brown sugar
3/4 C white sugar
butter for cooking fruit (a few teaspoons)
salt
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup softened butter
2 eggs room temperature
3/4 cup buttermilk (make sure it is the real deal - cultured as opposed to flavored)
1 1/2 tablespoon brandy or amaretto
1/4 teaspoon ground cardamom
1/4 teaspoon nutmeg or allspice
1/4 teaspoon cinnamon

* Optional: orange and lemon zests. roughly 1/2 teaspoon.

Preheat oven 350

Quarter the figs and cut and pit plums. Italian prune plums are super easy.The pit practically walks out on it own. Cut the proper plums into 6 slices each and the Italian Prune Plums into 4 slices each.

Coat the pan in butter with some to spare and cook the fruit, dusting with sugar and flipping with a spatula to ensure both sides get zapped. Dump in the rest of the white sugar and give it a good whirl. Top with a lid and simmer till it reaches a jam like consistency. Don't over cook or the fruit will get mooshy.

Butter a 6-8 inch spring form pan and arrange the fruit upside down in the bottom however you like.Use a slotted spoon to remove the fruit reserving the syrup for a topping at the end. You can either pour it over the fruit before baking or serve it on the side.
Keep in mind you want the fig quarters face down so that when you release the cake their interiors will be facing upward , smiling with seedy grins.

Mix the baking powder, salt and flour along with the spices and zest if your using it.
Beat the butter with brown sugar (be sure to firmly pack the brown sugar).
Dump in a third of the dry ingredients , then half the buttermilk, another third of the dry ingredients, the final bit of buttermilk and then finally the last bit of the dry ingredients.

Beat in the liquor.

Spill the batter like a blanket over the fruit and cook for roughly 35 min at 350.

Interview: Amy Stevens

2007-09-07T14:42:00.000-07:00

Stare too long at Amy Stevens work and you might just give yourself a visual toothache. Starting with an idea to make 30 birthday cakes as a marker of an upcoming birthday, Amy's work has cooked up into something with its own pulse. Two parts Lisa Frank with a dash of miss Havisham, her confections are camouflaged or menacing, like wild things colored to warn unsuspecting predators of what might just lay within.Doling out generous portions of pattern and color, Stevens cuts right past dinner and gives you what you really want.
And you don't even have to finish your Lima beans.

I happened across her work at mew gallery this summer,curiously enough on my way to sign up for a cake decorating class. Unfortunately Amy is not the instructor.

She currently has a show up at The Center For Emerging Visual Artist's through September 20th ( 237 S. 18th St., Suite 3A Philadelphia). Opening reception Friday, September 14th 5:30 - 7:30.

Joe: You mention your initial investigation into cake making on your website. Would you mind talking a little bit about why you decided to make cakes in the first place?

Amy: For a little more than a year prior to starting this series I was using cake imagery from my collection of vintage cookbooks in my collage and mixed media work. I was also making abstract paintings that mimicked icing-- as well as incorporating stencils and images of cakes. Before I started making my own cakes, I was a bit of a collector of images of them - but mostly from 1950's cookbooks.

Joe: Did you bake growing up?

Amy: I loved to bake when I was growing up. Cookies, pies, cakes-- anything my mom would let me bake. It's a very precise and methodical process that somehow relaxes me. And I have a sweet tooth!

Joe: The "backdrops" you use work as a pivot in your photographs. It appears that you choose the fabric first, is that true? How do the two relate? Are you working with the pattern or against it?What is your process like?

Amy: Yes. The first ten or so in this series I made the cakes first, but as I made more and more (I think I'm somewhere in the 60's now) the easier it became to choose the fabric first and then see where I could take the cake
as opposed to finding backgrounds to go with the cakes. My cake decorating skills aren't the best, so I may start out trying to mimic and pattern in the fabric and end up with something totally different.Decorating each cake is a very intuitive process and very much the same way I would approach a canvas or any other substrate for my art. The fabric is used as a springboard for color and pattern and I just go from there.

Joe: In college I can remember having conversations at length about pattern.I found it interesting that something seemingly benign like
a decorative border had a lot of power in "the old world."People believed that the repetition would hypnotize and thus entrap evil spirits.Another point i remember is how pattern sets up a visual expectation and can make the viewer feel psychologically comforted since they know what to expect next. Would you agree with that?

Amy: Definitely. It's funny because I love pattern and am always drawn to it,but have never really tried to analyze the meaning behind it and it makes a lot of sense.

Joe: What do you look for in a pattern?

Amy: Color is usually the first one since I have been grouping them by theme,but then it's just based on my personal taste and what's out there. I have a favorite place for buying fabric (reprodepotfabric.com) that never fails to inspire and feed my cravings for great patterns. The wilder and crazier-- the more fun it is to decorate the cakes, so I always take that into consideration as well.

Joe: The palette in your work is so varied and just as satisfying as actually eating a piece of cake. It's like licking icing off a spoon with your eyes. Ranging from play-dough colors (as in confections #26) to more
earthy avocados and turquoise (as in confections #41 and #48),what influences your color choice?

Amy: My past four groupings of work have been related to each other by color theme. As my work remarks on domesticity and decor, I have been making each sub series of work for each new show in a different color theme according to the season. For example, my Inliquid solo show in February was all reds and pinks, this summer I had two shows-- one at The Icebox in a group show with whites and yellows and another at Mew Gallery with Blues, greens and whites. My latest which opens August 30 at the Center for Emerging Visual Artists will be of a botanical theme (for the patterns) and colors are greens, browns and some salmon pinks. For this show I will also be painting the walls to match the work to create an environment.

Joe: How do you feel about the word decoration?Do you feel like your works are "decorative?"

Amy: I know that to some artists the word decoration is a bad word-- some might shudder at the thought that their piece of artwork would actually be purchased because it matches the couch or decor of a room. My work is all about decoration. Many layers of it in fact.

Joe: Where do you find inspiration?

Amy: Other artists, wallpaper patterns, fabric, home decorating magazines.

Joe: Do you eat the cakes when they are done?

Amy: If I ate all the cakes I made I would be obese and diabetic! It's sad they go to waste, but sometimes they sit in the studio a while before I get to shooting or decorating them, so they get a little stale-- probably not the tastiest.

Joe: What kind of cake are they?

Amy: Yellow.

Since I know these don't get consumed, I don't splurge on the finest of butter and eggs-- just the basics to get the job done. Of course when I bake for my receptions-- I get to be creative with the cake and not just the decorating. I've made red velvet cupcakes, chocolate and coconut in the past.

Joe: Do you see a strong connection between your collage and cake making?

Amy: It's all connected-- all of my work.

Joe: What music are you currently listening to?

Amy: Well, let's see, just to name a few of my summer picks: the new Iron and Wine, Andrew Bird, Elvis Perkins, M. Ward, Mary Timony, Spoon, The New Pornographers, Field Music, Thievery Corporation, Astrud Gilberto...

Chicken Under a Brick

2007-08-30T12:29:00.000-07:00

Marinated in olive oil, evenly browned in a skillet ,and finally transferred to a hot oven, you can expect a beautifully crisp and flavorful dish permeated with a small battalion of savory herbs.
It is the brick that accounts for the cracker crunchy skin. When you top off your hot skillet with bricks, your adding 2 lb weights that keep that juicy tender chicken down to brown on all points of contact. The result is something sensational.
I realize bricks aren't a part of every ones kitchen cache, but I can't imagine why you wouldn't be able to find one.
In the event that you have chosen a simple life away from suburban sprawl,or
live in one of those parts of town without relentless construction I have other options for you.
The first,though somewhat advanced, involves a twister and dropping a house on one of your neighbors.
Preferably either one you don't like or one with a killer shoe collection.
If that proves too difficult for you (Wussy...) improvise.
Feel free to use an inverted pot lid with something heavy on top.
A leg of lamb retrieved from the back of the freezer, an empty quart of milk filled with water or a toddler will do just fine in a pinch.
Of course, the second method may also be appropriate if you just can't get your head around the fact that a brick is involved in cooking this little blessing.
In that case you will probably also object to the term "chicken under a brick."
You are welcome to call it by its Italian name.
Pollo al mattone.

And now a few notes:

Keep in mind a dish cooked with olive oil, like wine or chocolate (and sometimes your hair),is only as good as the product you put into it. And just like wine or chocolate olive oils are complex creatures.Usually descriptive phrases are reserved for tense bouts of road rage or when someone dogs you in line while your Christmas shopping.
However, A professional olive oil taster(yes there is such a thing) uses them just as freely as a sommelier when dissecting a wine.
There are fruity undertones and woody aftertastes.
I can't speak with much authority on the subject but follow this link for a more in depth discussion of olive oil. It kind of blew my mind a little and now Im trying all sorts of olive oils.The page is easy to read and informative.
I was surprised to learn that like tomatoes, olives are actually a fruit.

I tried Filippo Berio extra virgin.
Extra virgin - because it is generally used for marinating and dressings.
Filippo Berio - because I had a crush on Brian Berio n the 5th grade and I liked the label.
In trying new olive oil's out I figured it was best to go with what you know.

Though I'd suggest marinating at the minimum over night in a cool Frigidaire,I have soaked chicken for 48 hours out of necessity.
Somtimes there isn't enough time.
The chicken was sumptuous.

There is a long list of herbs , but use what you've got on hand.
Though disheveled and wild I have a large number growing in my garden and this is the perfect time of year to take advantage of the soon to dwindle growth.

And one last thing about the brick. \
Be careful.
Don'thurt anybody when searching one out.
I found this little guy the day of my first mission.

isn't he cute?!
I think he is a type of Imperial moth
(Eacles imperialis).
For those of you shaking your heads and saying, "not so much,"
this little guy
will help impress my next point on you.

Wash the brick.
Wash the brick and cover it in foil.
You don't want any little clay bits falling into your chicken.

Keep a few sheets of newspaper by the range (away from the flame) in order to rest the hot oily bricks on once they have completed their task as heavy weight champions of the wok.
Those bad boys get hot and steamy inside their foil cloaks , and the hot oil on the outside renders them torture devices the likes of which have not be seen since medieval England.

Recipe:

Chicken Under a Brick

4 ilb chicken
1 cup extra virgin olive oil
6 cloves garlic

A handfull of the following:

Thyme
Basil
Oregano
Sage
Mint
Peppermint
salt
pepper

(you could also add in lemon or crused hot pepper. I did not.)

Marinate the chicken:

Place washed chicken in a pyrex dish , giant freezer bag or tupperware container
(be warned if you go the pyrex route it could stink up your fridge).

Crush the garlic cloves and mix with the salt and pepper.
If you have dainty hands you don't want soiled you may complete this task with the tines of a fork.

Rub your selection of herbs all over the chicken.
Rub the chicken all over with the garlic paste , lavishing a good amount of your garlic paste love on the skin.
place some of the herbs under the skin being careful not to shred it up.
Fill the container with the cup of olive oil and remaining herbs/garlic.

let it rest at least over night for the best flavor.

Cooking:

preheat oven 450.

Wash the bricks and wrap them in foil.

Heat up the skillet and then quickly arrange the chicken within.
This with help seal in the juices.
Cover the chicken immediately with bricks.
Cook 25 minutes and try to disturb them as little as possible.

When sufficiently browned flip the chicken pieces over and place in the oven for an additional 25 minutes.

enjoy!

P.S.
The second time I made this I could'nt find my skillet.How you loose a skillet I don't know.However, it is just as easy to do the brick browning in a frying pan and transfer the meat to a baking dish for the oven.

A similar recipe to the one i staretd with can be found here with instructions on how to debobne a chicken.
If you have a good relationship with your butcher you could ask him to do it for you. If you don't, keep in mind most supermarkets sell packaged chicken pieces.

samoas cupcakes

2007-08-28T11:04:00.000-07:00

Being a big food nerd means you do some things that "normal" people don't do.
You find yourself sending thank you cards to the manager of the produce department at your local grocery store, insisting on talking about your latest food find even though your friends eyes glazed over 5 minutes ago, and getting excited about organizing your stash of flours...O.K. maybe thast just me.
But one unifying characteristic in the family of food nerds is blog reading. Chances are if your reading this you are , in fact, a gastro geek. If you are not a gastro geek you are either in denial or someone Ive badgered into reading my blog.
(Hi Dad!).
If you are in the first category chances are your already well aquainted with creator Cheryl Porro's new website cupcake bakeshop (formerly chokylit bakeshop).
Scratching your head and making a dumb face? Well then, stop reading this schlop I've written and check it out.
Not only does Cheryl come up with some of the most innovative concepts in cup-cakery since the invention of red velvet cake, but she has benevolantly posted an entire section of troubleshooting techniques and general baking instructions if your less familiar with the dark art. These are based on the second best selling girls scout cookies (the first being thin mints), and do not actually involve the cookies themselves. This means you you can enjoy them all year long.

This recipe first came to me by way of the s.f. chronicle's article on cupcakes.
Lady gets READ..ok?!

I recently made these for my sister's birthday.

Before I repost a reposted recipe, let me say that if youve never made caramel from scratch before know that you could be taking your life in your hands.
Sometimes I insist on making everything from scratch .
Part of that is curiousity and the other part is straight up machisimo.
There is baking and then there is BUTCH baking.
woof.
But don't get lulled into thinking homemade caramel is anything short of perilous. Hot melted diamond sugar might sound all sugar plum fairy but its more like a clingy hell imp bent on singeing your unsuspecting arm hair and torching your finger tips.
I think the experience is best described by this short snipett of a conversation I had with my dear friend Rebecca.Though not exactly about sugar it illustrates the problem with any hot sticky substance.

"...I was eating a lean pocket, some kind of cheese and broccoli something...and when I bit into it cheese erupted onto my chin. Of course, your first instinct is to wipe what's burning you off of your chin with your hand. But then your hand is burning. They are tasty but you need to beware. Hot pocket should be called scalding pocket. It could change your life for the worse. suddenly you become suspiscious of anything in pocket form...empanadas...jamaican meat patty's...mcdonalds hot apple pies..."

sage advice.
I mean really, who wants to muddy up the joy that is Mcdonalds hot apple pie?
Some paths are best left untread.
Sweet table sugar morphs. It becomes goopey and angry.Popping like a cap gun it will spit at you and call you names.
With every stir it lurches closer and closer to your knuckles.
It's like a B movie only ironic,not funny ,and scarey.
Life is hard enough without being attacked by mundane house hold goods.

In a pinch I have used caramel straight from a jar.
Subdued and tame it is just as good, and it will save time.
It might just also save your life.

consider yourself warned.
If you choose to brave it use a tall pot for protection.

Ive considered experimenting with plopping square caramels directly in the center but am unsure of how they will melt or if they will stay gooey. they might prove to be a better option then ice cream carmel which ive used in the past. this works out well for the first few hours but if you plan on keeping these for a day or two the cupcake absorbs the carmel.
If anyone tries the carmel squares let me know how it works out.

also , the basic brown sugar cupacake recipe is awesome. It alsways comes out beautifully brown and gently sweet.

Ganache can be made well in advance and frozen in the freezer.

I've made these a few times from my own notes , and looking over the recipe I just realized that the chocolate ganace is actually suppose to go in the center of the cupcake. Not the caramel. This makes sense - cupcakes with a ganace filling would better imitate the taste of a samoa as they have a layer of chocolate underlying each cookie. This would also solve the problem of the greedy cupcake absorbing the carmel.
I had been filling them with caramel centers and leaving a layer of ganache under the coconut icing. I havent gotten any complaints .

Samoas Cupcakes
by Cheryl Porro of cupcake bakeshopcupcake bakeshop.

INGREDIENTS:
The Cupcakes:

1 1/3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 teaspoon vanilla

1/2 cup whole milk

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

3/4 cup lightly packed light brown sugar

2 large eggs, room temperature

The Chocolate Ganache:

2 ounces semisweet chocolate, finely chopped (i used dark Ghirradeli)

1/4 cup heavy cream

1/4 teaspoon vanilla

The Frosting:

2 1/2 cups shredded, sweetened coconut

2 eggs

10 ounces evaporated milk

1 1/3 cups sugar

1/2 cup (1 stick) butter

Preheat oven to 350°. Line a 12-cup muffin pan with paper cupcake liners.

Whisk together flour, baking powder, baking soda and salt in a bowl. Stir vanilla into milk.

Using an electric mixer, beat butter on high until soft, about 30 seconds. Add sugar, and beat on medium-high until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating for 30 seconds and scraping down the sides of the mixing bowl after each addition.

Add the dry ingredients to the butter mixture in 3 additions, alternating with 2 additions of milk. Scrape down the sides in between, and mix until fully combined.

Scoop the batter into the muffin cups, filling each about three-quarters full.

Bake for 20-22 minutes or until the top of the muffins springs back when lightly touched, and a wooden toothpick inserted in the cakes comes out free of uncooked batter.

Let the cupcakes cool in the pan for 5-10 minutes before transferring them to wire racks to cool completely.

For the ganache filling: Place chocolate in a heat-proof bowl.

Heat cream until bubbles form around the edge of the pan, then pour over the chocolate.

Let stand for 1 minute, then stir until combined. Add vanilla and stir until incorporated.

Let cool to room temperature.

To fill the cupcakes: Fill a pastry bag with the chocolate ganache and insert the 1/4-inch metal tip into the top of each cupcake, squeeze the bag until you feel a slight pressure, which should put approximately 1 to 1 1/2 teaspoons of chocolate in each cupcake. You should only squeeze for a couple of seconds. Alternatively, cut off the top of the cupcake, scoop out a bit of the center and replace with 1 to 1 1/2 teaspoons of the ganache.

*(my substitution : as pictured cut out a small hole in the top of the cupcake and lift out a pinch of the center. drip some carmel in the center with a teaspoon and place the cut out piece back on top. cover the top with a thin layer of ganache)*

Save remaining chocolate to garnish tops of cupcakes with stripes.

For the frosting: Preheat the oven to 350°.

*(i use dto think toaster ovens were teh most useless thing in teh world but one would come in hany here)*

Spread the coconut on a sheet pan. Toast in oven, stirring frequently to prevent burning, until the coconut is an even brown color, about 10 minutes. Set aside.

Meanwhile, crack the eggs into a small saucepan and beat lightly to break up. Add the milk, sugar, and butter. Cook, stirring constantly, over medium heat until thick, bubbly, and golden, about 15 minutes.

Press mixture through a fine metal sieve and into a bowl to remove any lumps. Add 2 cups of the coconut, reserving the remainder for garnish, and stir to combine. Let the mixture cool, and spread generously over tops of cupcakes.

With a fine-tipped pastry bag, or the edge snipped off a plastic bag, pipe stripes of chocolate ganache over the top of the coconut icing to look like a Samoas Girl Scout cookie. Garnish with remaining toasted coconut.

Yields 12 cupcakes

PER CUPCAKE: 550 calories, 7 g protein, 62 g carbohydrate, 32 g fat (21 g saturated), 133 mg cholesterol, 275 mg sodium, 1 g fiber.

"Fools Rush In"

2007-08-10T12:29:00.000-07:00

Elvis' middle name was aaron,he was an identical twin, his father was a bootlegger, my grand mom tells me he was Hungarian , and he made 33 movies.
Apparently
in his life he also made a large number of fried peanut butter and banana sandwiches which have inspired this new riff on the Reese's Cup.

On occasion the Reese's people get wicked weird.
They do things like use white chocolate, add caramel into the mix or cut out their precious cups to look like Easter eggs, bunnies and Christmas trees.
Then there was that whole Oreo bottomed cup mess.
But I get it.
Sometimes you've got to break out the leather and spice it up.
Hershey's has released this latest hybrid for a limited time to commemorate the 30th anniversary of Elvis' death on August 16th 1977.

I have a hard on for peanut butter in general and bananas are a daily staple in my diet.
While I don't often eat Reese's cups , they have been known to fall into my mouth like manna from heaven.
They are reserved for special occasions.
Like when one of your girls is visiting from San Fransisco and it's 3am and you're riding through empty back lit streets feeling like your heart could burst at any moment from love.
Sacred, if eaten everyday they would quickly become profane.
I have been practicing the same ritual for devouring them in secret since I was ten.

I was apprehensive.
The seemingly morally unconscionable combination of banana and Reese's is sacrilegious. It sounds like the kind of thing you'd sneak on the playground on a dare or something you'd slide over your lips to gross out your sister while trying not to gag.
perilous.wrong...exciting.

i didn't even hold my nose.

So what was it like?
The banana is no diva.
In fact it proves to be a team player.
You can still enjoy the Reese's-ness of it all.
Though nothing like a banana and peanut butter sandwich,the taste instantly brought back memories of banana Runts.

I say forge some new territory.
Bust out your telescope,put on your tri cornered hat and get your explorer on.
And just think, with every purchase you get a chance to win an Elvis car!

I can't even imagine what that would look like, but I want it.

Under my Plumb. Pluot and Plumcot Lekvar

2007-07-30T06:28:00.000-07:00

I don't really care about spelling.

Sometimes I spell things in old english and other times my words don’t even look like members of the English language.
But
sit across the room and ask me how to spell a word.
My inner 5th grade puts down the game boy, steps up to the mic and suddenly i'm in the running.
Akeelah can keep her B cause i've got that jawn on lock down!
So my point?
relax the lever on your correction tape ladies,
I realize I spelled plumb wrong for its use but it just looks better that way.
And don’t give me that look.

Though possibly cause for argument in a heated game of scrabble , Lekvar is a real word.
Lekvar is a Hungarian filling used in pastries making a big appearance in our house around Christmas time when my mom busts out the rosette irons and kipfels. It is usually made out of prunes or dried apricots and constitutes a thick jam that stays put when placed.

This is my attempt at a twist.

Pluots and plumcots are both apricot and plum hybrids. Pluots tend toward more of a plum taste while plumcots tend to be 50/50.
There are also several types of plumcots. They range from perfectly plumb looking to striated green red warbles. I have found this last variety, often called "dinosaur eggs", the best for making jam.

I tried several variants on plumb recipes and settled on this combination. Though not as heavy with pectin as it could be, making it a little more on the loose side makes it more versatile as a jam. You can use a little more sugar if the plumb derivatives are less sweet. I prefer to rely on the natural sugars of over ripe fruit and use less sugar. The general rule is 1 - 1 1/2 cups of sugar to each pound of fruit.
A canning technique post will follow but really it's a forgiving and highly communicative process that lets you know when things have gone awry. If the lids flex when pushed down they didn't seal and so must be used immediately.

Pluot and Plumcot Lekvar:

2 ilbs plumcots
1 1/2 - 2 ilbs pluots
(roughly 4 1/2 - 5 cups)
1 lemon juiced
3 cups sugar (and a handful extra)
1 package sure-jell

Traditionaly lekvar is made in a copper pot and I do believe this makes a difference. Though I can't speak with AUTH-or-it-TAY on the chemistry of it all I know aluminum is the bad guy. Something about it reacts poorly with the acids your depending on to help the jam become jam. Stainless teel is also fine to use. Its my pot of choice at the moment as copper pots are wicked expensive.

I'd also like to say something about the sugar here. The first time i made a bacth it was good but sweet rather then tart and super jelled. The jams consistancey is dependant on the proper mix of acids and sugar along with pectin. The second time I played sugar limbo just to see how low I could go. If your worried about it setting up add or want that thicker consistancey add in and extra cup or two (4 - 5 cups of sugar. 6 if youve got 4 full pounds). After a batch or two you'll get a feel for whats going on in. I've had success with roughly 3 1/2 but mayeb I'm pushing my luck.If your after more of a traditional lekvar consistancey go with 1/2 to an extra 3/4 package of sure-jell.

Pit the fruit and quarter. Leave the skins on. Throw into a pot (and stir constantly over low-medium heat till the juices are expressed.
Dont cook the hell out of your jam or its gonna get soupy. Keep in mind those hot little fruit fibers also need to hold up in the wicked heat of the canning pot.Over cooking isnt going to do anyone any good.
add the lemon juice.
add the pectin and stir thouroughly then add the sugar and boil full throttle for one minute.

At this point your ready to can accordingly.

Good job. You make daddy proud.

Pistachio and panko crusted Tilapia

2007-07-19T12:48:00.000-07:00

Panko.
It sounds like something your going to have to clean.
Hard.
Like with a Brillo pad.

In truth nothing could be lighter or more crisp. Panko are Japanese bread crumbs readily available at most Asian markets and increasingly sold at places like Pathmark. Made of a finely worked wheat base ,it makes a beautifully browned and crunchy crust. Think tempura or plumb pork.
Panko is the uber crumb.

Paired with Pistachio it makes a nice overcoat for a good piece of fish or a chicken boob. (ok ok now im making it sound obscene...like a flasher...)
I've seen a lot of similar recipes online that use a lemon sauce or some other accompaniment but I prefer mine a cappella over a simple salad or with some brown rice.

The recipe that follows is approximate. You may need to add more or less of something but its a place to start:

2 pieces of fish. I used Tilapia because it isnt "overly fishy."

2 cups panko

a little under 1-1/2 cups crushed pistachios

large garlic clove minced

tblsp parsley

1 tsp honey

juice of one lemon

Roast shelled pistachios in a hot oven at about 300- 350 until they are browned and smell fragrant.
crush in a cuisinart or with the side of a large knife. They dont need to be entirely pulverized but make sure they are somewhat fine or you will have a completly different and less appetizing recipe on hand. I like to call it "Panko GRAVEL crusted Tilapia."

Mix pistachio,panko, garlic, and parsley to create your breadcrumb.
At this point you can either choose to simply roll the fish around in it or use some sort of adhesive food to help the breadcrumbs stick.
One time I used lemon juice mixed with a small amount of honey.
Another time i used some fig basalmic.
I say Do it up.

There are two plans of attack.
You can either brown the breaded fish in the frying pan first and then place it in a hot oven (350) for about 5-10 minutes.
or
Put a little olive oil in the bottom of a heat save dish and cook covered in the oven set to 400 for about 10 minutes or so. Flip half way through to ensure the panko is crispy on both sides. The higer heat helps it crisp up.

Mono No Aware (lychee)

2007-06-03T08:55:00.000-07:00

A fleeting wrinkle on the produce calendar, I wait all year for this.
Lychee usually makes an appearance in China Town from May through June,beckoning me like so many little fingers of love from branches dangling below tacked up street string.
Lychee looks more like a fossil then a fruit, but their taste is unerringly sweet and deliciously perfumey.
Simply peel the pink shell and savor the translucent flesh, devouring all but the cnetral pit.
The pit is mildly poisonous.(Not quite rattlesnakes or gossip but nasty non-the less).

I've also seen them in supermarkets as late as August clustered in plastic containers off the twig. However, Once off the branch, they deteriorate quickly turning somewhat brown and generally have a shorter shelf life.
You can buy them canned any time of the year but they taste NAR NARS.
The taste and texture of canned lychee is nothing in comparison to the fresh fruit.
They are like two separate species entirely divorced form one another.But even canned lychee have their charms. Forming a formidable fluid, the canned stuff and its associated liquid makes for a damn good martini (or you could use lychee syrup as suggested here).
Ive read that you can order them frozen online , but have no experience with ice-ee lychee.

Fresh lychee is so seductive a fruit that during the tang dynasty (somewhere around 700 - 900) Emperor Xuanzong had horsemen travel to the south of china, riding without rest, to retrieve fresh branches of lychee for his "precious princess consort" Yang Guifei.

Growing up without parents she eventually acquired notoriety for her beauty and helped to establish many of her relatives in public office. Having been orphaned herself, she legally adopted a general, and was eventually killed by palace guards; her family was believed to have spearheaded an insurgent group that left her suspect.
Described as a voluptuous and curvy woman Yang was a prized contrapposto to the emperors rail thin wife. Her favor was well worth the indulgence of a midnight ride for a few knuckles of succulent sweet.

I'd like to think
Beth Ditto would approve.

cuatro leches cake (4 milks cake)

2007-05-30T14:36:00.000-07:00

At one of our near-monthly family dinners, one of us bought a shitload of shrimp.

I think it was me.

I was seized by a school-induced cerebral malaise that left me unable to decide on how many pounds of shrimp were appropriate for 4 people. When growing up in an Italian/Southern home, there is no such thing as a small portion. I, of course, bought close to 15 pounds.

Nothing about 15 pounds of shrimp is even mildly appropriate.

I was clearly confused.

"Shrimp-shitload" lead to another family dinner party the following week in an attempt to make good on the overabundance of shrimp.

Rebbecca suggested paella and it was on like Donkey Kong.

Through a series of covert conference calls stolen on the company line during working hours, we decided that the paella was a beast best spearheaded by our combined culinary expertise. The others would work as our henchmen. Our paella was to be a patchwork quilt of effort. Someone would bring peas, someone else mussels, etc. At the last minute we'd toss it together blissfully toasting glasses of sangria to our piece meal of love.

And so this entry was supposed to be about paella.
However, what we expected to be a graceful swan dive turned out to be a bit of a belly flop. Still a dive but a little awkward and, well, floppy.

And it involved our bellies.
I'll thank you to roll with my metaphor.

The paella wasn't bad but it had room for improvement.I'd like to say that this cuatro leches cake was the Greg Louganis to our belly-down.

Like Greg Louganis the cake is thick and strong, able to take a beating, holding up beautiful, toned and supple, surrounded by tons of liquid and the associated pressure.
It's the density of the cake that makes it an ace at absorbing all three of those sweet, gooey leches. The fourth, of course, sits like a golden crown on top of each layer.In addition to being dense and crumbly (qualities which I do not attribute to Mr. Louganis), it was sweet and golden brown (qualities which I *do* attribute to Mr. Louganis).
Someone should have written a book about it.
Besides all that it looks damn good in a Speedo.
Just kidding about the Speedo.
On the cake that is.

The sauce is soft and sweet and the dulce de leche adds a nice smooth place to suckle at the teet of mother sugar cane.
Slices are best cut Karen-Carpenter-thin as a mere glance at this cake could send you convulsing into sugar shock.
If candyland has a Basilisk this is it.

I highly suggest giving it to the mean people in your life.
It might make them sweeter.
Or
maybe just give it to the mean people in your life who
also happen to be lactose intolerant .

Good Head

2007-05-01T11:52:00.000-07:00

In our throw away culture there is something really rewarding/exciting about asking your local fish monger to keep the heads. Hell , There is something really exciting about just using the word fishmonger. Though, I have to admit, I was mixed with a strange mélange of pride and carnivore guilt when he handed me the bag. Its not often you walk away with a bloody, fresh and still discernable kill from your local grocers freezer.

“aaww poor fish “ I crooned.
“its your fault” said the fishmonger, “you killed them. “
“ Thanks for that.” I replied. “ Ill be sure to come here again. “
We went back to my friends house and watched "The Deadliest Catch" while we picked over the bones.

I like making stocks.
A stock is like a strong supporting cast member - one that you can stick in the freezer and take out for later use .
Besides the whole alchemy that stems from making pungent scraps into something subtle and endlessly usefull (fish pie, paella , soup…) , it’s the perfect way to spend a few hours on a rainy spring afternoon .Something about fish stock is inherently warming on those first noncomital ,rainy and gray spring days– that inbetween time where you aren’t really sure if its actually warming up or if the sheer will exerted by the tired cold masses is enough to bring up last years bulbs.

I wont lie .I probably didn’t pick the best fish.
You aren’t suppose to use salmon. Ive always been one to challenge authority. I wanted to know why and I found out. Apparently salmon gives up more fat then other fishes and fat can gunk up your flow. There is any easy solution. Fat floats. All that needs be done is to skim the top. You really should be doing it anyway.That being said I feel like salmon made for a "fishier" stock .
I also used some sea bass parts hoping they'd add some depth .

A few other tips :

Leave some space in the container at the top if you are going to freeze so the liquid can expand. I didnt the first time.
Magazines like better homes and gardens like to suggest freezing in ice cubes trays so you can pop them out and use them like boullian cups when the spirit moves you
boiling fish in water sometimes lends a cloudy broth. Cooking the heads a little bit in a pan before hand will help you keep a clear stock , though its no big whoop.

P.s. there really is no way to go wrong.

But this is what I did based on what was at hand and available on the cheap at the supermarket

2.5 ilbs fish parts
a parsnip
one HUGE onion
2 whites of leeks
3 celery stalks with leaves
12 peppercorns
2 bay leaves
dill
taragon
tyme
salt
2 quarts (8 cups) water
lemon juice
white wine vineagar (1/2 cup or so)
a little wine to mellow the mind (1/2 cup or so)

First you want to steam the vegetables and make them soft adding the fish bits toward the end. I let in simmer in a big nelly bottomed pan for about 5 minutes or so (till the heads started to turn white and fall apart) . At this point add the vineagar and or wine. simmer a little longer and then turn the contents into a big stock pot with 2 quarts water.
Boil anywhere from 30 - 50 minutes.

strain.

refrigerate and use withing 3-4 days or freeze that mess and use it withing 4 months or so.

I didnt specify on the herbs etc. use your judgement.
For a change of pace I can say,
it's not me ... its you.

This is not a political blog (chocolate cherry cupcakes)

2007-04-07T19:19:00.001-07:00

Remember that acid trip you took as a kid ? It was sort of Muppet's meets the Ren Faire?
No?
Oh well it was called Labyrinth.
Anyway , at one point in the film a pair of door knocker's gives the main character a kind piece of advice , "one of us always tells the truth , and one of us always lies..."

good advice.
nice knockers.

Some would argue that the same could be said of the George's.
This is not a political blog . But circumstances being what they were I couldn't help but post this image.

While daydreaming on my drive to work about what sort of confection to make for a close friends' birthday I barely remembered to pay the toll . I handed the attendant a 10 spot and he placed this gem in my hand with a smirk.
lightning hit and
HUZZAH!
I had my inspiration.

Add together presidents day and this dawdled piece of George on George slander and what do you get?

Chocolate Cherry Cupcakes.

remember that whole cherry tree incident? "I cannot tell a lie?"

The recipe comes from Nigella Lawsons , how to be a domestic goddess, and please don’t judge so harshly. It is my first post and really who doesn't want to be a domestic goddess?.
This is the tunnel and bridge version kid's.
I made them a little trashy , a little gaudy and a little more like your stiletto wearing aunt Rita , having spread just a little rum on the top .
(If you don't have an aunt Rita think leopard print leotard).

I had extra batter so I made a small cake having dug a runt of a pan out from the dark recesses of the cabinet . it was seriously small. I think it may be from our second easy bake oven as kids, the first having burnt down into a lump of melted plastic in an unfortunate incident that involved my sister and too many pine needles.
they make great kindling.
who knew?

The cupcakes were mercilessly devoured and so the cake was all I had to photograph.

the original recipe on Nigellas' website is here.

Slight Substitutions were made.

I didn't have self rising flour as the book calls for so I substituted 3/4 cup all purpose and then added 1 tsp baking powder , 1tsp salt and 1 tsp baking soda. Turns out her web site actually forgoes the use of the self rising flour called for in the print version and calls for slightly different measurements . Three cheers for Nigella on making her recipe's more accessible then some of her immortal hearth harpee contemporaries .

I also substituted Morello cherries for maraschino cherries I'd been soaking in rum.
my boy likes Bacardi.

I added in about 1/2 cup of dark cherry and half sweet jam.

However sweet as cherries may be I gave them black hearts.
Retrieving leftover truffles from the fridge i popped one in the center of each cupcake minion before baking and studded the top of my easy bake cake with about six. Afterward I sent them on their way to work dark magic .
Initailly i wanted to sput a white chocolate ganache on top but ran out of time.
i did not ice them but a lite dusting of powdered sugar wouldn't hurt.

If GW wasn't so busy talking trash he might be gnoshing on one of these bad boys.