tag:blogger.com,1999:blog-68626830520855844442024-03-13T10:02:55.824-05:00Spoon and InkA Sprinkling of Humor, a Dash to the Store, and a Bunch of Words on PaperLee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.comBlogger400125tag:blogger.com,1999:blog-6862683052085584444.post-32947137409676759492024-01-31T11:46:00.001-06:002024-01-31T11:46:59.163-06:00My New Favorite Comfort Food<p><span style="font-family: georgia; font-size: medium;"><i> <span style="color: #38761d;">What’s cooking? Chinese Stir-Fried Tomatoes and Eggs</span></i></span></p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApA2dJOeyR2SVFSFtcd-QQfMsI_shbMdfFbLwJWeKa2K8pcxCHUBNpF4e5syuoMNSkJ_VONR5uOul7YrHyvUZyllJye1s-vz5sA30KDn6p_PZLXgaV0JPtpinsrYJSqS275Bmr0Dk2OGvvaH-p24sXNbOGDVNIh50LmViAZOdcJDYCVSGLqcNnPOKWEdk/s3744/Stir-fried%20Toms%20+%20eggs%20plated%209151.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2809" data-original-width="3744" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApA2dJOeyR2SVFSFtcd-QQfMsI_shbMdfFbLwJWeKa2K8pcxCHUBNpF4e5syuoMNSkJ_VONR5uOul7YrHyvUZyllJye1s-vz5sA30KDn6p_PZLXgaV0JPtpinsrYJSqS275Bmr0Dk2OGvvaH-p24sXNbOGDVNIh50LmViAZOdcJDYCVSGLqcNnPOKWEdk/w640-h480/Stir-fried%20Toms%20+%20eggs%20plated%209151.JPG" width="640" /></a></div><br /><p><br /></p><p>There’s something about January that makes even decent weather feel drab. It has rained – or seemed that way – about every other day this month, so much so that my hubby keeps turning to me and saying, “Does it always rain this much in Austin?” Of course, now that we’ve been here for 15 years, he’s more aware of the weather than he lets on, but we have had a remarkable amount of precipitation lately. And when it wasn’t raining, we’ve had lots of overcast days, quite a few very cold days, and with that much water in the air, when it warms up – as it did this week – we get heavy fog.</p><p>So what to do in these periods of gloom? Comfort food. Whatever it is that your mom used to make when you stayed home from school with a cold or flu. It was warm and soft. I’d say chicken soup is my favorite comfort food, with bean soups and risottos right behind, except that I’ve recently discovered a Chinese dish that tops them all: Stir-fried Tomatoes and Eggs, served over a bowl of white rice.</p><p>It was Francis Lam’s contribution in his last <i>New York Times</i> column a few years ago, so I thought of it the way I think about my grandmother’s brownie recipe, which I will give to you when I stop blogging. It’s that last hurrah – the writer’s favorite recipe. And I know the idea of stir-fried tomatoes and eggs sounds a little weird, but you will not believe how good this simple combination is and how quickly it comes together. The gentle mix of flavors – the fragrant rice wine in the eggs, the subtle hit from the fresh ginger and sweet ketchup in the tomato sauce – combine in a wave of umami that cradles the softly scrambled eggs as they finish in the sauce. Even my prince perks up when I tell him that’s for dinner. I often have to hide the leftovers so I can have them for lunch the next day.</p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlrEf-cJ85-EgHqnTlR3FuiIij_GgcBWcLr1qhxtLhrUuaqXN75d4wLxXfnNioM40dkjKS2tGn1p8VUHozdadj39n-Hy4_mjFgNudvXcUD6ZEB7rQdU-gG0yKA9EKlLaZP8uiQ0Nxk21q2obyCvoH7BYPtznjfnJiTQYin6-OSHGSKBFo6AUhMmukmmE9_/s5184/Gathering%20the%20ingredients%20for%20Stir-fried%20toms+eggs%209126.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3888" data-original-width="5184" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlrEf-cJ85-EgHqnTlR3FuiIij_GgcBWcLr1qhxtLhrUuaqXN75d4wLxXfnNioM40dkjKS2tGn1p8VUHozdadj39n-Hy4_mjFgNudvXcUD6ZEB7rQdU-gG0yKA9EKlLaZP8uiQ0Nxk21q2obyCvoH7BYPtznjfnJiTQYin6-OSHGSKBFo6AUhMmukmmE9_/w640-h480/Gathering%20the%20ingredients%20for%20Stir-fried%20toms+eggs%209126.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Start by assembling the ingredients.</td></tr></tbody></table><br /><p>The only caution I will give you is that the dish spends so little time (no more than 15 minutes) actually cooking – and that includes all those movements between steps, like the time to get the eggs out of the pan, time for a last-minute stir of the cornstarch mixture, etc. So the only way to successfully pull it off is to have every ingredient (yes, every one) ready in little bowls. If not, you will drive yourself crazy from the 15 seconds on this and 2 minutes on that, and something will overcook, which will be bad.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilz3xcm_16DmbDSA1pHZdJoOdFSJkuxrMRWCz41XQmGA9wBdJ1llLzKcorSkFV4ECtUaVm-9v6_TKGjqUx1HVIRTeV6TX3-G_dlx36xYqncxJxx0CeKhm9icUViAvSAiionoqtjyiIk-TdqrdFX3PhYve3EczuhrkF4ygdMN9J-1oZxGsbOnTOr1vfdmkz/s5184/Stir-fried%20eggs%20+%20toms%20RTE%209147.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3888" data-original-width="5184" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilz3xcm_16DmbDSA1pHZdJoOdFSJkuxrMRWCz41XQmGA9wBdJ1llLzKcorSkFV4ECtUaVm-9v6_TKGjqUx1HVIRTeV6TX3-G_dlx36xYqncxJxx0CeKhm9icUViAvSAiionoqtjyiIk-TdqrdFX3PhYve3EczuhrkF4ygdMN9J-1oZxGsbOnTOr1vfdmkz/w640-h480/Stir-fried%20eggs%20+%20toms%20RTE%209147.JPG" width="640" /></a></div><br /><p><br /></p><h3 style="text-align: left;">Chinese Stir-fried Tomatoes and Eggs</h3><p><i>Adapted from Francis Lam in</i> The New York Times</p><p><br /></p><p><span style="color: #990000; font-family: georgia;"><i>Kitchen Goddess note: Making rice is not part of Lam’s directions, though I don’t know why not, because that’s the first thing you need to do. Rice generally takes a half hour, so if you start it before you begin gathering your ingredients and assembling your </i>mise en place<i>, it’ll be ready when the eggs and tomatoes are. Or maybe you’d like to make it the day before and re-heat it in the microwave. Either way, get the rice ready before you start the eggs and tomatoes. This dish is best eaten warm.</i></span></p><p><br /></p><p>Active Time: 30 minutes</p><p>Serves 2-3. I would say 3-4, but at my house, at least one person always goes back for more.</p><p><br /></p><p><b>Ingredients</b></p><div style="text-align: left;">6 large eggs<br />½ teaspoon toasted sesame oil<br />1 tablespoon Shaoxing rice wine or dry sherry (not rice wine vinegar!)<br />Kosher salt<br />1 teaspoon cornstarch<br />1 teaspoon sugar<br />2 tablespoons ketchup<br />1 pound beefsteak tomatoes in season, or one 14.5-ounce can of diced tomatoes in juice (In the off-season, KG prefers heirloom tomatoes for the texture, if they’re available, but canned ones work just fine.) <br />4 tablespoons vegetable oil<br />3 scallions, thinly sliced<br />1 teaspoon minced or grated ginger (from about ½ -inch nub)</div><p>Steamed rice, for serving</p><p><br /></p><p><b>Directions</b></p><p>Get the rice started, following the directions on the box. (<span style="color: #cc0000; font-family: georgia;"><i>Kitchen Goddess note: KG and Ina Garten both recommend Texmati for its flavor and aroma. Jasmati – made by the same company – has longer grains and is plumper, softer, and a bit more moist, but the flavor is equally good.</i></span>)</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQ788lx8Inu2mM3DlRVtNF_qk-BfFy1JwSz5eoKL-ZVoHIWvm10AyGXs92mmEAp4PijHiAlKBdD-hatzLFo8CivuMvocKnjI5yyAoDLN67-hns6at6srEiNetF_Wku4a9so4Nw_qNh93vEaTxVAE-fmu2T5OszprDzxDR_L36YGcO1RQ67uUJ_mN1H7gt/s4551/Mis%20en%20Place%20for%20Stir-Fry%20Toms+Eggs%209134.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3415" data-original-width="4551" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQ788lx8Inu2mM3DlRVtNF_qk-BfFy1JwSz5eoKL-ZVoHIWvm10AyGXs92mmEAp4PijHiAlKBdD-hatzLFo8CivuMvocKnjI5yyAoDLN67-hns6at6srEiNetF_Wku4a9so4Nw_qNh93vEaTxVAE-fmu2T5OszprDzxDR_L36YGcO1RQ67uUJ_mN1H7gt/w640-h480/Mis%20en%20Place%20for%20Stir-Fry%20Toms+Eggs%209134.JPG" width="640" /></a></div><br /><p>Set your <i>mise en place</i>:</p><p>1. In a mixing bowl, beat the eggs well with the sesame oil, the rice wine (or sherry), and 1 teaspoon of kosher salt. Set aside.</p><p>2. In a small bowl (think custard cup), stir 2 tablespoons of water into the cornstarch until it dissolves. Add the sugar and ketchup and stir until the entire mixture is well combined. Set aside.</p><p>3. If you will be using fresh tomatoes – and let me say here that in the summer when beefsteak tomatoes are available, you would be a fool not to use them in this dish – core and slice them into ½-inch wedges. Set them aside in a mixing bowl. If you are using canned tomatoes, open the can and set it aside.</p><p>4. Grate/mince your ginger and put it in a small bowl. Set aside.</p><p>5. Slice the scallions and put about three quarter of them into a small bowl, and the remaining quarter into a separate small bowl. Set both bowls aside.</p><p>Now that you have your <i>mise en place</i>, heat a wide (10- or 11-inch) skillet over high heat with 3 tablespoons of the oil. (Mr. Lam recommends a non-stick skillet, but I’ve never had a problem with my heavy-duty stainless.)</p><p>When the oil begins to shimmer, add the larger portion of the scallions and stir them around for 20-30 seconds, until they give off a good aroma. Give the eggs a final stir and pour them into the pan, stirring constantly until the eggs are just set but still a bit runny, which will take about 45 seconds. Pour the eggs back into their mixing bowl, and wipe out the pan. (The Kitchen Goddess has never wiped out the pan, but Lam recommends it, so... your choice.)</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4kzZGSw1hE2fAWpLIf1auw4yn45pG33Q2hubT6DnKvm_ziezMDQlqlX50FE2jYguQSvKYZ54HlAMAuOJhuNtqn35Zw7zKNJusn62T1sCaDITIIz6cVm2SVAAV5UieIfOFQ5GndYf5gOAKhsIUMFsc1EXVI2rADEZkwa9KmlI2vq5vgJJUZBhPZQ0rFYH/s5184/Eggs%20half-cooked%20for%20stir-fry%209138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3888" data-original-width="5184" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4kzZGSw1hE2fAWpLIf1auw4yn45pG33Q2hubT6DnKvm_ziezMDQlqlX50FE2jYguQSvKYZ54HlAMAuOJhuNtqn35Zw7zKNJusn62T1sCaDITIIz6cVm2SVAAV5UieIfOFQ5GndYf5gOAKhsIUMFsc1EXVI2rADEZkwa9KmlI2vq5vgJJUZBhPZQ0rFYH/w640-h480/Eggs%20half-cooked%20for%20stir-fry%209138.JPG" width="640" /></a></div><p><br /></p><p>Move the pan back to the stovetop over high heat, and add the remaining tablespoon of oil. When the oil begins to shimmer, add the ginger and stir until it is aromatic, likely about 15 seconds. Add the tomatoes all at once, with a sprinkling of kosher salt, and cook, stirring occasionally, for 2-3 minutes until the flesh softens and the juices have begun to thicken. (If you are using canned tomatoes, add the juice from the can as well and give the tomatoes an extra couple of minutes – total 4-5 minutes – for those juices to thicken to a saucelike consistency.)</p><p>Reduce the heat to medium. Stir the cornstarch-ketchup mixture one last time and add it to the pan. Continue stirring the sauce until it reaches a boil and thickens. Taste the sauce and add salt or sugar or ketchup if you like. (I have never added anything.) It’s supposed to be a savory, sweet-tart sauce.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNmUjDNviMktE0mWXuvy_yPqIk8zRL63oqlGI0jYNpdYjdhsABEzehI20EX5mORQtRiQFAljyUX3r43qeBqMuxc1buPWK7KR6QddKcobJdZnr4o1U8acAL9DKM0XReAt48CJQJJzr-qbCaOHkTe0bq8_bPcQHv7wib-3wyIl12Qb8KRGIryl8h9C56FQeg/s4667/Stir-fried%20Toms%20+%20eggs%20in%20skillet%209168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3502" data-original-width="4667" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNmUjDNviMktE0mWXuvy_yPqIk8zRL63oqlGI0jYNpdYjdhsABEzehI20EX5mORQtRiQFAljyUX3r43qeBqMuxc1buPWK7KR6QddKcobJdZnr4o1U8acAL9DKM0XReAt48CJQJJzr-qbCaOHkTe0bq8_bPcQHv7wib-3wyIl12Qb8KRGIryl8h9C56FQeg/w640-h480/Stir-fried%20Toms%20+%20eggs%20in%20skillet%209168.JPG" width="640" /></a></div><p><br /></p><p>Stir the eggs in the bowl again to “chunk” the curds, then add them to the sauce. Cook, stirring the mixture for about another 20 seconds (less depending on how runny you like your eggs) to finish the dish, and scatter the remaining scallions over the top.</p><p>Serve over steamed rice.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIdUvh8ENb-JxW82sGqTOjhfAAaecunjG8qSm5tPiiPYKKGdG-XvewHheNrh_9tMCzQ4VJBKtzfKKj-nLnOwkJ58wmwGH_9WZ2awpGn6YdKd9jGKu0BA7AoNJ80aDazC7Oef6GZIh5xcAdRIynF-yk4BS9ZzDukHD3fqRZj0ZsbvGvnYzVJz2bRbT8t3NT/s3220/CLose-up%20on%20stir-fried%20toms%20+%20eggs%20plated%20DSC09152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2416" data-original-width="3220" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIdUvh8ENb-JxW82sGqTOjhfAAaecunjG8qSm5tPiiPYKKGdG-XvewHheNrh_9tMCzQ4VJBKtzfKKj-nLnOwkJ58wmwGH_9WZ2awpGn6YdKd9jGKu0BA7AoNJ80aDazC7Oef6GZIh5xcAdRIynF-yk4BS9ZzDukHD3fqRZj0ZsbvGvnYzVJz2bRbT8t3NT/w640-h480/CLose-up%20on%20stir-fried%20toms%20+%20eggs%20plated%20DSC09152.JPG" width="640" /></a></div><br /><div><br /></div>Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.com0tag:blogger.com,1999:blog-6862683052085584444.post-55526028987624102042023-10-31T18:05:00.001-05:002023-10-31T18:05:56.924-05:00Ghosts and Goblins and Economists, oh my!<p><i><span style="color: #38761d; font-family: georgia;"><span style="background-color: white; font-size: 23px; letter-spacing: -0.32px;"> </span><span><span style="font-size: medium; letter-spacing: -0.32px;">What’s cooking? Crispy Chicken Thighs with Charred Zucchini</span></span></span></i></p><p><span style="font-family: Clarendon Bold, serif;"><span style="font-size: 23px; letter-spacing: -0.32px;"><br /></span></span></p><p><span style="font-family: Clarendon Bold, serif;"><span style="font-size: 23px; letter-spacing: -0.32px;"><br /></span></span></p><p><span style="font-family: Clarendon Bold, serif;"><span style="font-size: 23px; letter-spacing: -0.32px;"><br /></span></span></p><p><span style="font-family: Clarendon Bold, serif;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Clarendon Bold, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZU_Zu_SVWZvcoT4s9gSRTgtYJKeS75MUmFG7k0TW4T3tWmlieNVoiBSSZloLPevu0ZQ8H-rPLCHHSuNHn9AkAkXV1IS1wy26Kv-1pzRNCnvXJXrulklsGDt8QKyHaEHsKbdrgP1-NsdjvtIkoVDrcW-TnXhWpblDMDjsifdZywrt1Z9i8g0xTzZwWEm3/s2211/Cartoonstock%20dwh110831h.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2211" data-original-width="1900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZU_Zu_SVWZvcoT4s9gSRTgtYJKeS75MUmFG7k0TW4T3tWmlieNVoiBSSZloLPevu0ZQ8H-rPLCHHSuNHn9AkAkXV1IS1wy26Kv-1pzRNCnvXJXrulklsGDt8QKyHaEHsKbdrgP1-NsdjvtIkoVDrcW-TnXhWpblDMDjsifdZywrt1Z9i8g0xTzZwWEm3/w550-h640/Cartoonstock%20dwh110831h.jpg" width="550" /></a></span></div><span style="font-family: Clarendon Bold, serif;"><br /><span style="font-size: 23px; letter-spacing: -0.32px;"><br /></span></span><p></p><p><span><span style="font-family: helvetica; font-size: medium; letter-spacing: -0.32px;">Happy Halloween! Did you know that most children think Halloween is the second most important holiday after Christmas/Hannukah? I am pretty much in that camp. In fact, I feel so strongly about it, I wrote an essay about it for <i>The New York Times</i>. You can find a link to the piece <a href="https://www.nytimes.com/2004/10/31/nyregion/soapbox-fright-couture.html?searchResultPosition=1" target="_blank">here</a>.</span></span></p><p><span style="font-family: helvetica; font-size: medium; letter-spacing: -0.32px;">One of the things I miss most about our life in New Jersey is the ’weeners. I always carved a pumpkin, and was ever at the door in my witch’s hat when the ’weener alert went out. Our next-door neighbors’ children covered their front lawn with dead bodies, vampires, and whatever else they could come up with, so the neighborhood drew a good crowd.</span></p><p><span style="font-family: arial; font-size: medium;"><span style="letter-spacing: -0.32px;">But my favorite </span><span style="letter-spacing: -0.32px;">Halloween </span><span style="letter-spacing: -0.32px;">host was an economist who lived near us. He could hardly resist the opportunity for a research project. One year, he offered a choice: one candy and a lottery ticket for the evening’s drawing, or two candies with no ticket. (You can imagine the looks on the kids’ faces as they pondered this dilemma.) He held the drawing – for whatever candy remained – at 8pm, in part to shut down the never-ending trick-or-treat process, and in part to focus on the younger kids, who tended to arrive early. His wife convinced him not to make it a winner-take-all jackpot, so he awarded one grand prize and three smaller ones.</span></span></p><p><span style="font-family: arial; font-size: medium; letter-spacing: -0.32px;">In other years, he would put all the chocolate candy in a black box (marked with “BEWARE OF ECONOMISTS WITH BLACK BOXES”) and all the other (presumably less attractive) candy in an open bowl. You could only take from one or the other. A couple of times he also permitted them to trade in candy they had picked up elsewhere, with a net take of one or two candies. He thought he’d end up with a bowlful of one or two unwanted types of candies, but surprisingly, the offer merely facilitated trading. (What else are economists good for?) Occasionally, he says, kids would pick up candies discarded by another kid in the same group!</span></p><p><span style="font-family: arial; font-size: medium; letter-spacing: -0.32px;">* * *</span></p><p><span style="font-family: arial; font-size: medium; letter-spacing: -0.32px;">For today, I have no special Halloween dinner or dessert, but at least this dish uses pumpkin seeds (though not the ones from your pumpkin). And because you can make the sauce in your blender while the chicken is cooking, it really takes less than an hour. By the way, you should save any leftover sauce, as it’s good as a mellower version of green goddess on a wedge of iceberg lettuce, or as a dip for potato chips.</span></p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNXrCn4nVC-PYm5l7KXFx0-5jYTolQ1JwmBIXHbargM3VP29VgDbUC6t9iMtkLq3T6YTRPB4cPMGggg4el0sP7hEs9c6ZD2IgLqk8TlXW6bu-S3tuCpaxjEqve90uyC_34j4Pm9r5uYnKKywVkJN2QqPtdnUBOhxgr7UMiiDVxugMFp2DozyjOCITdp0Nu/s5760/Pepitas%20vs%20pumpkin%20seeds%20shutterstock_1043140810.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3840" data-original-width="5760" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNXrCn4nVC-PYm5l7KXFx0-5jYTolQ1JwmBIXHbargM3VP29VgDbUC6t9iMtkLq3T6YTRPB4cPMGggg4el0sP7hEs9c6ZD2IgLqk8TlXW6bu-S3tuCpaxjEqve90uyC_34j4Pm9r5uYnKKywVkJN2QqPtdnUBOhxgr7UMiiDVxugMFp2DozyjOCITdp0Nu/s320/Pepitas%20vs%20pumpkin%20seeds%20shutterstock_1043140810.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pepitas on left; pumpkin seeds on right.<br /><br /></td></tr></tbody></table><div><span style="letter-spacing: -0.32px;"><span style="color: #990000; font-family: georgia; font-size: medium;"><i><br /></i></span></span></div><div><span style="letter-spacing: -0.32px;"><span style="color: #990000; font-family: georgia; font-size: medium;"><i><br /></i></span></span></div><div><span style="letter-spacing: -0.32px;"><span style="color: #990000; font-family: georgia; font-size: medium;"><i>Kitchen Goddess note: Pumpkin seeds and pepitas are related, but pumpkin seeds are whole seeds with their shells still on, whereas pepitas are a type of pumpkin seed found in shell-less, or hull-free pumpkin varieties.</i></span></span><p></p><p><span style="font-family: Clarendon Bold, serif;"><br /></span></p><p><span style="font-family: Clarendon Bold, serif;"><br /></span></p><p><br /></p><h3 style="text-align: left;"><span style="color: #38761d; font-family: Clarendon Bold, serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNjTRnw221g_Nd5cCNjoNBEuHAKIVZVBEJX3qRX-s2agh-XvvTcONeWsdqvqHQnI7BLgHEh-gQjIZ_ke8gM3I2lexMM_tbn4JVgMr5AZb9A5miYJwi2lQN749CKKgk0iUj7eco-686a5M3fATq0DQP-s9bvVorBpSSMwXIFyvyscFiKCRMelth86xVLuSw/s4857/Crispy%20chicken%20thighs%20w%20charred%20zucchini%20RTE%209279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3645" data-original-width="4857" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNjTRnw221g_Nd5cCNjoNBEuHAKIVZVBEJX3qRX-s2agh-XvvTcONeWsdqvqHQnI7BLgHEh-gQjIZ_ke8gM3I2lexMM_tbn4JVgMr5AZb9A5miYJwi2lQN749CKKgk0iUj7eco-686a5M3fATq0DQP-s9bvVorBpSSMwXIFyvyscFiKCRMelth86xVLuSw/w640-h480/Crispy%20chicken%20thighs%20w%20charred%20zucchini%20RTE%209279.JPG" width="640" /></a></div><br /></span></h3><div><span style="color: #38761d; font-family: Clarendon Bold, serif;"><br /></span></div><h3 style="text-align: left;"><span style="color: #38761d;"><span style="font-family: arial; font-size: medium; letter-spacing: -0.32px;">Crispy Chicken Thighs with Charred Zucchini</span></span></h3><p><span><span style="font-family: arial; font-size: medium; letter-spacing: -0.32px;"><i>Adapted from Ham El-Waylly in</i> The New York Times</span></span></p><p><span><span style="font-family: arial; font-size: medium; letter-spacing: -0.32px;"><br /></span></span></p><p><span><span style="font-family: arial; font-size: medium; letter-spacing: -0.32px;">Yield: 4 servings</span></span></p><p><span><span style="font-family: arial; font-size: medium; letter-spacing: -0.32px;"><br /></span></span></p><p><span><span style="font-family: arial; font-size: medium; letter-spacing: -0.32px;"><b>Ingredients</b></span></span></p><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><span><span style="letter-spacing: -0.32px;">4 bone-in, skin-on chicken thighs (about 1½ pounds)<br /></span></span><span><span style="letter-spacing: -0.32px;">Kosher salt<br /></span></span><span><span style="letter-spacing: -0.32px;">3 medium zucchini<br /></span></span><span><span style="letter-spacing: -0.32px;">¼ cup pepitas (raw is recommended, but if you can’t find raw pumpkin seeds, just remember to salt sparingly)<br /></span></span><span><span style="letter-spacing: -0.32px;">Cilantro sprigs, for garnish</span></span></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><span><span style="letter-spacing: -0.32px;"><br /></span></span></span></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeaQpHJd1XLj1_LQZYjhcElR5wLgYgNJBsBapJmoE9aqZlRj4fYe3zmthXYIY1oOGDwuPXuMhdUoQ4NRa7cOTMYh_eqbM-MGp7bfM3I4PRIc3es6gmBIHFqxMAx0mbwo-bwd_N0jEco3IsNYEGeOTCMm9hLslpspGOnENyYwGywRYiwzbqYOZr4CY7NCXD/s180/fish%20spatula%20at%20amazon.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; font-family: arial; font-size: large; letter-spacing: -0.32px; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="120" data-original-width="180" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeaQpHJd1XLj1_LQZYjhcElR5wLgYgNJBsBapJmoE9aqZlRj4fYe3zmthXYIY1oOGDwuPXuMhdUoQ4NRa7cOTMYh_eqbM-MGp7bfM3I4PRIc3es6gmBIHFqxMAx0mbwo-bwd_N0jEco3IsNYEGeOTCMm9hLslpspGOnENyYwGywRYiwzbqYOZr4CY7NCXD/s1600/fish%20spatula%20at%20amazon.jpg" width="180" /></a><span style="font-family: arial; font-size: medium;"><span style="letter-spacing: -0.32px;">Special equipment: flexible fish spatula (not required but very helpful in loosening the chicken from the skillet). If you don’t have one of these, you should. Also helpful with... well, fish.</span></span></div><p><span style="font-family: arial; font-size: medium; letter-spacing: -0.32px;"><br /></span></p><p><br /><span style="font-family: arial; font-size: medium; letter-spacing: -0.32px;"><br /></span></p><p><span style="font-family: arial; font-size: medium; letter-spacing: -0.32px;"><u>For the sauce:</u></span></p><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><span><span style="letter-spacing: -0.32px;">½ cup buttermilk<br /></span></span><span><span style="letter-spacing: -0.32px;">¼ cup pepitas (again, raw is recommended, but if you can’t find raw pepitas, just remember to salt sparingly)<br /></span></span><span><span style="letter-spacing: -0.32px;">1 cup loosely chopped cilantro stems and leaves <br /></span></span><span><span style="letter-spacing: -0.32px;">1 garlic clove<br /></span></span><span><span style="letter-spacing: -0.32px;">1 jalapeño, stemmed and seeded (unless you really like it hot)<br /></span></span><span><span style="letter-spacing: -0.32px;">3 tablespoons lemon juice (from 1 lemon)<br /></span></span><span><span style="letter-spacing: -0.32px;">1 teaspoon kosher salt</span></span></span></div><div style="text-align: left;"><span><span style="font-family: arial; font-size: medium; letter-spacing: -0.32px;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><span style="letter-spacing: -0.32px;"><u>To serve:</u> <br /></span><span style="letter-spacing: -0.32px;">Plain white rice</span></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium; letter-spacing: -0.32px;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium; letter-spacing: -0.32px;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><span style="letter-spacing: -0.32px;"><b>Directions</b><br /></span><span><span style="letter-spacing: -0.32px;">Heat oven to 400º. Use a paper towel to pat both sides of the thighs until dry. Season the chicken thighs all over with kosher salt and let them rest for 10-15 minutes. (A 15-minute sit at room temperature will let the chicken cook more evenly.)</span></span></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><span><span style="letter-spacing: -0.32px;"><br /></span></span></span></div><p><span></span></p><div class="separator" style="clear: both; text-align: center;"><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipE4JBYJUXip62ynglAEvD6NbHZDKKmR2PR7Im2N5rgl54YgTKQmsFks-dmnOS4cftZfQGk_II3xC4Er4-fdYHm9WRj7dTBGXuZQRbRX0TCdT_JZ1OmdYjNZeAE6Sb7MaEN7x9jt9y-wJulEB96vJmzTDVFaOdEjQ2KaD9Q0jEiDWKmoJF3J_s4gMv2Sxo/s5184/SLiced%20zucchini%20on%20plate%209262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3888" data-original-width="5184" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipE4JBYJUXip62ynglAEvD6NbHZDKKmR2PR7Im2N5rgl54YgTKQmsFks-dmnOS4cftZfQGk_II3xC4Er4-fdYHm9WRj7dTBGXuZQRbRX0TCdT_JZ1OmdYjNZeAE6Sb7MaEN7x9jt9y-wJulEB96vJmzTDVFaOdEjQ2KaD9Q0jEiDWKmoJF3J_s4gMv2Sxo/w640-h480/SLiced%20zucchini%20on%20plate%209262.JPG" width="640" /></a></span></div><span><br /><span style="font-family: arial; font-size: medium; letter-spacing: -0.32px;"><br /></span></span><p></p><p><span><span style="font-family: arial; font-size: medium; letter-spacing: -0.32px;">Slice the zucchini lengthwise into halves or thirds (The original recipe called for halves. The Kitchen Goddess sliced hers into thirds, because... well, because she wanted thinner slices. Your choice.) On a plate, season the cut sides of the zucchini with salt and let it sit.</span></span></p><p><span style="letter-spacing: -0.32px;"><span style="color: #990000; font-family: georgia; font-size: medium;"><i>Kitchen Goddess note: Recipes never tell you when to start the rice. They just tell you – at the end – to serve the chicken over rice, and if you are like me, you will scream a not nice word and let your spouse know it’ll be a little bit longer before dinner. But I will tell you: start the rice now. Most package instructions will have the rice ready in 30 minutes, in which case, the rice will be ready when the chicken is ready. A miracle.</i></span></span></p><p><span style="font-family: arial; font-size: medium; letter-spacing: -0.32px;">To a large, oven-safe skillet, add the thighs skin-side down, and set it over medium heat. Cook the chicken, <i>undisturbed</i>, for about 15 minutes. (This undisturbed part is critical. Don’t even think about moving it.) When you start with a cold skillet, the thighs will initially stick to the bottom of the pan; but once the fat on the chicken skin has rendered, the thighs will release easily from the pan, and the skin will be a golden brown with patches of dark brown.</span></p><p><span><span style="font-family: arial; font-size: medium; letter-spacing: -0.32px;">That flexible fish spatula I recommended above is great for flipping the chicken, so do that now. Flip the thighs over and cook another 5 minutes – <i>undisturbed </i>– until the under side is golden brown.</span></span></p><p><span><span style="font-family: arial; font-size: medium; letter-spacing: -0.32px;"><br /></span></span></p><p><span style="font-family: arial; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv_5FyR9M3I5I2pcu1HaFljH-B4PKm7lfJSdc6_ZYonWtlS8v2B-vrmav3RaXig49EmeMj62OhLmnPsCpBhxs9J1kxdc3vr2bELYDDeStKkj9Jbc-5DPi9l0OOVBFszIxeaMqAGXoepe47P7TAJ4O-67cb87iqtvXhi8sXaBhCeLokbEq5PyELiPliaggf/s5184/Chicken%20thighs%20ready%20to%20bake%209264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3888" data-original-width="5184" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv_5FyR9M3I5I2pcu1HaFljH-B4PKm7lfJSdc6_ZYonWtlS8v2B-vrmav3RaXig49EmeMj62OhLmnPsCpBhxs9J1kxdc3vr2bELYDDeStKkj9Jbc-5DPi9l0OOVBFszIxeaMqAGXoepe47P7TAJ4O-67cb87iqtvXhi8sXaBhCeLokbEq5PyELiPliaggf/w640-h480/Chicken%20thighs%20ready%20to%20bake%209264.JPG" width="640" /></a></span></div><span style="font-family: arial; font-size: medium;"><br /><span style="letter-spacing: -0.32px;"><br /></span></span><p></p><p><span style="letter-spacing: -0.32px;"><span style="font-family: arial; font-size: medium;">Transfer the chicken, skin side up, to a plate or pan. Return the skillet to medium heat.</span></span></p><p><span style="font-family: arial; font-size: medium; letter-spacing: -0.32px;">Pat the zucchini dry and lay it cut-side down in the skillet. Use your fish spatula to press down and flatten the zucchini. Cook the squash until it’s deeply charred in spots, about 3 minutes, then flip it. (Don’t be afraid to get a little burn on the zucchini: as with many veggies, the charring process helps to bring out the natural sugars in the zucchini, while also adding a smoky note.)</span></p><p><span><span style="font-family: arial; font-size: medium; letter-spacing: -0.32px;">Add ¼ cup water to the skillet and use a wooden spoon or your fish spatula to scrape up any browned bits. Place the thighs (and any accumulated juices), skin-side up, on top of the zucchini, Scatter the pumpkin seeds around the pan and transfer the skillet to the oven. Roast until thighs are cooked through, about 15 minutes.</span></span></p><p><span><span style="font-family: arial; font-size: medium; letter-spacing: -0.32px;"><br /></span></span></p><p><span></span></p><div class="separator" style="clear: both; text-align: center;"><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjut9sAtvIvW0F71NRVGPpFiMUg2Mo4Xa70YkZ1C9uUBLjjXQ_mm-jXjJg_geKCjj49xNWDP5qJcvKh4qFlP3ENL1-UATBz_BNoiBnOWVLZSc5EEre_x02_IVgGmwkBgjooxiF2N2jWXoO5pkf_K2bh3Kkl54PWXIxZsl7DIhI7uQHm4P1qD2AeGODKlz05/s5184/Crispy%20chick%20thighs%20on%20zucchini%20oven%20ready9269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3888" data-original-width="5184" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjut9sAtvIvW0F71NRVGPpFiMUg2Mo4Xa70YkZ1C9uUBLjjXQ_mm-jXjJg_geKCjj49xNWDP5qJcvKh4qFlP3ENL1-UATBz_BNoiBnOWVLZSc5EEre_x02_IVgGmwkBgjooxiF2N2jWXoO5pkf_K2bh3Kkl54PWXIxZsl7DIhI7uQHm4P1qD2AeGODKlz05/w640-h480/Crispy%20chick%20thighs%20on%20zucchini%20oven%20ready9269.JPG" width="640" /></a></span></div><span><br /></span><p></p><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><span><span style="letter-spacing: -0.32px;"><u>The sauce:<br /></u></span></span><span><span style="letter-spacing: -0.32px;">While the chicken roasts, make the sauce. In your blender, combine the buttermilk, pumpkin seeds, cilantro, garlic, jalapeño, lemon juice, and salt. Blend until smooth.</span></span></span></div><p><span><span style="font-family: arial; font-size: medium; letter-spacing: -0.32px;"><br /></span></span></p><p><span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidmzUqiaHyJV5QIuc3vAW9Ole-cVkcfNZtz6bZUTJC2yGJMe56itLtbq9kVdbsZdU05Qw4S22DyVXCLPe0LhAOFYjjLKZpjqTCdg1m0ZJCI_BYM6JYX0nLpcFsUqz4HEeabdTOLQ65nNBdv0RzWMfibsPLfGPyGrmIluXiWfLl6O5h_DlmezfswRAbkjVA/s2652/Buttermilk-cilantro%20sauce%20for%20chicken%20+%20zucchini%209271.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1990" data-original-width="2652" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidmzUqiaHyJV5QIuc3vAW9Ole-cVkcfNZtz6bZUTJC2yGJMe56itLtbq9kVdbsZdU05Qw4S22DyVXCLPe0LhAOFYjjLKZpjqTCdg1m0ZJCI_BYM6JYX0nLpcFsUqz4HEeabdTOLQ65nNBdv0RzWMfibsPLfGPyGrmIluXiWfLl6O5h_DlmezfswRAbkjVA/w640-h480/Buttermilk-cilantro%20sauce%20for%20chicken%20+%20zucchini%209271.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Really an unattractive photo of a great sauce. I'll have to fix that...</td></tr></tbody></table><br /><span style="font-family: arial; font-size: medium; letter-spacing: -0.32px;"><br /></span></span></p><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><span><span style="letter-spacing: -0.32px;"><u>To serve:</u><br /></span></span><span style="letter-spacing: -0.32px;">Scatter cilantro on top of the chicken and finish with a light drizzle of sauce. Serve with rice and the rest of the sauce on the side.</span></span></div></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><span style="letter-spacing: -0.32px;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><span style="letter-spacing: -0.32px;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXc6DVPEdPy2MnyTozITmbAlJ9thJZI5QJc49hnuUGwGJ-5NTGAsQzhpNuR7EaeLttLXaUndgu8SgELsxTrE5KVCCyIFz3nVyNgygBfZ0RHxDG77FHjfCd327MFjV9VQw0vty8kn5QYAzoT5zEUsh7YuvFKzqEfGxGNlTtX6E6phUAItC_MoSeggc2mbwA/s4857/Crispy%20chicken%20thighs%20w%20charred%20zucchini%20RTE%209279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3645" data-original-width="4857" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXc6DVPEdPy2MnyTozITmbAlJ9thJZI5QJc49hnuUGwGJ-5NTGAsQzhpNuR7EaeLttLXaUndgu8SgELsxTrE5KVCCyIFz3nVyNgygBfZ0RHxDG77FHjfCd327MFjV9VQw0vty8kn5QYAzoT5zEUsh7YuvFKzqEfGxGNlTtX6E6phUAItC_MoSeggc2mbwA/w640-h480/Crispy%20chicken%20thighs%20w%20charred%20zucchini%20RTE%209279.JPG" width="640" /></a></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div>Boo!<br /><span style="letter-spacing: -0.32px;"><br /></span></span></div>Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.com0tag:blogger.com,1999:blog-6862683052085584444.post-8399748561114263942023-10-12T13:52:00.001-05:002023-10-12T13:52:30.654-05:00Rooting for Your Side<p><span style="color: #6aa84f; font-family: georgia;"><i>What’s cooking? Citrus-Glazed Turnips and Beet Dip with Yogurt (or Labneh)</i></span></p><p><span style="font-family: georgia;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEc8DD0fCG1X6j2iagOFWc33-xKbfPEIFicZY5QbbwAWZFJP6q7za0iWYDABEOEByUf8UE5uuo8AvG8F4CM2NlcfXGktGBviQJSUdH4rmVtNhhplkVr6_NbASjjg3cRGzy3pzxec3jcgykcuwmlNWSsPs9HQ5G3F11Err9ZVO7_Wpj4DKYRWdKdQZ2UN2v/s2346/Cartoonstock%20-%20football%20smb081201_hi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2346" data-original-width="1900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEc8DD0fCG1X6j2iagOFWc33-xKbfPEIFicZY5QbbwAWZFJP6q7za0iWYDABEOEByUf8UE5uuo8AvG8F4CM2NlcfXGktGBviQJSUdH4rmVtNhhplkVr6_NbASjjg3cRGzy3pzxec3jcgykcuwmlNWSsPs9HQ5G3F11Err9ZVO7_Wpj4DKYRWdKdQZ2UN2v/w518-h640/Cartoonstock%20-%20football%20smb081201_hi.jpg" width="518" /></a></div><p></p><p><span style="font-family: georgia;"><br /></span></p><p><span style="font-family: inherit;">This post is not about football, but it is football season, and I always laugh at this cartoon. Plus, we really need some laughs these days. So here it is.<br /></span></p><p><span style="font-family: inherit;">Not long ago, I was perusing my favorite section of <i>The New York Times</i> – that would be the Wednesday Food Section – when I was struck by the following headline: “The Secret to Ordering the Best Thing on the Menu.”</span></p><p><span style="font-family: inherit;">Well, of course I wanted to know. I mean, I have my own painful habits in menu-parsing, and I say “painful” because I am invariably the last person to decide what to eat. (Unless they offer soft-shell crabs, because... well, soft-shell crabs.) The reason it takes me so long is that I have to read all the side dishes that accompany each entree. I’m not so focused on chicken or fish or lamb or whatever – I mostly care what comes with those items. The chicken looks good until I see that the sea bass is served with “baby artichokes and basil-ginger coulis,” or that the veal comes with “yellow peaches, verbena butter, summer beans, and crispy polenta.”</span></p><p><span style="font-family: inherit;">I just find the side dishes generally more interesting. And that was also the recommendation of the <i>Times </i>writer, Eric Kim, who says we should “Live life on the edge of the menu.” In other words, those quirky side dishes are often the “sleeper hits” of the restaurant – the chef’s “passion project,” that will be the reason you go back to that place again and again.</span></p><p><span style="font-family: inherit;">In that light, I have for you today two wonderful sides, both featuring root veggies that most people walk right past when they visit the grocery store: turnips and beets. Please give them both a try – you will want to call and thank me, but there’s no need. Just the knowledge that I’ve spread the word about them will feed my soul.</span></p><p><span style="font-family: inherit;">I guarantee that if you found the citrus-glazed turnips from today’s recipe on your plate, you’d go back for more. (And as we hotfoot it toward Thanksgiving, this is clearly one for the table.) They originally appeared on the menu at Nicole Cabrera Mills’s restaurant, Pêche Seafood Grill, in New Orleans, but Eric was kind enough to write about them, and here is the Kitchen Goddess passing them along to you. Lucky people.</span></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGOFP3O61dvUNcSnolSRWxRtndpj6RwAUCFfVgTMyKjfLxY8zYlYH4QVT0YqQm2fc8FhWwANymIKX9FyooxFm_W9FS3y5lCJeeqBQh3bkoxwYvJ61pOpyS1pDw50DEqk9dCWkVSQUHFGQF3IZ_Tinyxo6lkHf9BJZy_tMF0YzNO4673gt0EkkT5CZA5gzN/s4500/Turnips%20shutterstock_1253392147.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3000" data-original-width="4500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGOFP3O61dvUNcSnolSRWxRtndpj6RwAUCFfVgTMyKjfLxY8zYlYH4QVT0YqQm2fc8FhWwANymIKX9FyooxFm_W9FS3y5lCJeeqBQh3bkoxwYvJ61pOpyS1pDw50DEqk9dCWkVSQUHFGQF3IZ_Tinyxo6lkHf9BJZy_tMF0YzNO4673gt0EkkT5CZA5gzN/w400-h266/Turnips%20shutterstock_1253392147.jpg" width="400" /></a></div><p>On the whole, turnips don’t have a lot to say for themselves. They’re members of the Brassica family – cabbage, rutabaga, cauliflower, Brussels sprouts – an underwhelming group of siblings for whom the best that can sometimes be said is that they store well through the winter. The name, “turnip” is attributed to their round shape. Mom and Dad Brassica and whoever decided to call them “turnips,” wasn’t expecting them to grace the Miss America stage. (<i>“And now, in the swimsuit competition, we have Miss Turnip.”</i>) More likely, people think of them as something that’s just taking up space on a plate.</p><p></p><p><span style="font-family: inherit;">But once they’ve been roasted – which brings out their sweetness – and tossed with this tangy and sweet citrus glaze, they are truly addictive. Add a little umami spiciness, and you’ll understand why my prince kept saying, “You’re sure these are turnips?” as he went for a second helping.</span></p><p><span style="color: #990000; font-family: georgia;"><i>Kitchen Goddess buying hint #1: Turnips are most flavorful and tender when harvested young. In fact, my favorites are the earliest ones at the summer farmers’ market, when they’re about 1½ inches in diameter. At that size, I don’t even peel them before cooking. Generally speaking, once they get to be more than 3 inches in diameter, they get tougher and a little woody.</i></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwc_TyMFzFuSlYFqrBqGUD7PA_kWNhaFiAnMpa-FzUfFeAo3x4CU-m1mWH6QK0uaY8SgOpHeLNGnwIi2qjchFLBfYpL9DMi28Xp7v_2aeAu-1eduvnNEn5f1x8Jhv4nU4s26KHWSNWNopHUANTtRoUy3v1H7aFCq-Pq2u0PsKJjcVABZwvKKZXi6zxSgjh/s4525/Mandarin%20Oranges%209283.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3392" data-original-width="4525" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwc_TyMFzFuSlYFqrBqGUD7PA_kWNhaFiAnMpa-FzUfFeAo3x4CU-m1mWH6QK0uaY8SgOpHeLNGnwIi2qjchFLBfYpL9DMi28Xp7v_2aeAu-1eduvnNEn5f1x8Jhv4nU4s26KHWSNWNopHUANTtRoUy3v1H7aFCq-Pq2u0PsKJjcVABZwvKKZXi6zxSgjh/s320/Mandarin%20Oranges%209283.JPG" width="320" /></a></div><p></p><p><span style="color: #990000; font-family: georgia;"><i>Buying hint #2: </i></span><span style="color: #990000; font-family: georgia;"><i>The second time I made this recipe, I found these mandarin oranges in a bag at my NJ grocery store, but I didn’t have them the first time, so I just used fresh squeezed orange juice. I don’t think there’s a noticeable difference. If you go for basic oranges, the best are the sweetest, which would be Cara Cara or navel oranges.</i></span></p><p><span style="color: #990000; font-family: georgia;"><i><br /></i></span></p><p><span style="color: #990000; font-family: georgia;"><i><br /></i></span></p><p><span style="color: #990000; font-family: georgia;"><i><br /></i></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9fnk1NZp8woETHHAjQEEwYjFL04Zn4Pznn57pImI-CdkmGThL9Jr-DdytbPJfpSY1NMWCJGoGXyfQsqIQXc-q_Vi_7LIV6lQmBWsU3N7nJtI96pOtLRSnnOooKxJ2qigU-PvTHcQqw9Y8tSo5Tk1eJrg2aySHjeJWjfNs3_1HSlgD73-JfbXJXBxI058/s4474/Citrus-glazed%20turnips%20RTE%209259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3356" data-original-width="4474" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9fnk1NZp8woETHHAjQEEwYjFL04Zn4Pznn57pImI-CdkmGThL9Jr-DdytbPJfpSY1NMWCJGoGXyfQsqIQXc-q_Vi_7LIV6lQmBWsU3N7nJtI96pOtLRSnnOooKxJ2qigU-PvTHcQqw9Y8tSo5Tk1eJrg2aySHjeJWjfNs3_1HSlgD73-JfbXJXBxI058/w640-h480/Citrus-glazed%20turnips%20RTE%209259.JPG" width="640" /></a></div><br /><span style="font-family: inherit;"><br /></span><p></p><h3 style="text-align: left;"><span style="color: #38761d; font-family: inherit;"><b>Citrus-Glazed Turnips</b></span></h3><p><span style="font-family: inherit;"><i>Adapted from Eric Kim, who adapted it from the originator, Nicole Cabrera Mills, the owner and chef de cuisine at Pêche Seafood Grill, in New Orleans.</i></span></p><p><span style="font-family: inherit;"><br /></span></p><div style="text-align: left;"><span style="font-family: inherit;">Yield: 4 servings<br /></span><span style="font-family: inherit;">Time: 45 minutes</span></div><p><span style="font-family: inherit;"><br /></span></p><div style="text-align: left;"><span style="font-family: inherit;"><b>Ingredients<br /></b></span><span style="font-family: inherit;">1 pound turnips, peeled and cut into 1½-inch pieces<br /></span><span style="font-family: inherit;">2 tablespoons olive oil<br /></span><span style="font-family: inherit;">1 teaspoon kosher salt (such as Diamond Crystal)<br /></span><span style="font-family: inherit;">1 teaspoon black pepper<br /></span><span style="font-family: inherit;">3 tablespoons unsalted butter<br /></span><span style="font-family: inherit;">1 tablespoon finely diced shallots (can substitute red onion, but really...)<br /></span><span style="font-family: inherit;">1 tablespoon thinly sliced jalapeño (optional)<br /></span><span style="font-family: inherit;">1 teaspoon gochujang (see note)<br /></span><span style="font-family: inherit;">½ cup fresh juice from mandarin oranges (or any sweet oranges or tangerines)<br /></span><span style="font-family: inherit;">1 tablespoon fresh lemon juice<br /></span><span style="font-family: inherit;">Chopped chives, fresh dill fronds, and flaky sea salt, for serving</span></div><div style="text-align: left;"><br /></div><p><span style="color: #990000; font-family: georgia;"><i>Kitchen Goddess note: Gochujang and gochugaru are essential flavorings within Korean cuisine that have become widely popular in flavoring dishes in the US. Gochugaru is a powder (either coarse or fine) made from dried, crushed red chili peppers, and is an essential ingredient in gochujang. Gochujang is a thick, fermented chili paste, which also includes fermented soybeans, glutinous rice flour, malted barley, and salt, so it has a smoother, less concentrated heat and imparts a signature savory umami. You can make a number of substitutions in this recipe, but the gochujang is essential in delivering a subtle hint of spiciness in the sauce for these turnips. You can find gochujang at many grocery stores these days, generally in the Asian foods sections.</i></span></p><p><span style="color: #990000; font-family: georgia;"><i><br /></i></span></p><p><span style="font-family: inherit;"><b>Directions</b></span></p><p><span style="font-family: inherit;">Preheat oven to 375º.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FhT9y8ggIqY5yo9USY6fe_iOXwajT-nb2A1uD2Tq1g7x30qpwIHJKx3gV7jQIKSCAOoyaa9SAcr_y3t4DnsuMZQa0lRmx6tJHgiWhKHdywkpRHeV7exhRd2fGp80LAtKWfmm1uylFXzzKSVLNnw7YKFZJS8DmuLQjZruHps4gqOmTtydD0y3x0Fxk1l6/s4525/Roasted%20turnips%20on%20sheet%20pan%209246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3392" data-original-width="4525" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FhT9y8ggIqY5yo9USY6fe_iOXwajT-nb2A1uD2Tq1g7x30qpwIHJKx3gV7jQIKSCAOoyaa9SAcr_y3t4DnsuMZQa0lRmx6tJHgiWhKHdywkpRHeV7exhRd2fGp80LAtKWfmm1uylFXzzKSVLNnw7YKFZJS8DmuLQjZruHps4gqOmTtydD0y3x0Fxk1l6/w640-h480/Roasted%20turnips%20on%20sheet%20pan%209246.JPG" width="640" /></a></div><span style="font-family: inherit;"><p><span style="font-family: inherit;"><br /></span></p>In a medium-sized bowl, toss the turnips with the olive oil, salt, and pepper until they are well coated. Lay the turnips – cut sides down – on a sheet pan lined with parchment. Roast about 15 minutes, rotating the pan halfway through, until the turnips are tender but slightly al dente in the centers and lightly browned on the flat sides.</span><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1oo8q2W9x9tVhicN-BIhQV4ke6vHWUwP-ibfBwEbPyI4FaJzZlUNLf_lLa3GSX591qK3kYnbeec8rcKQhF4gao2_It7Hr64l1D21HVTVcr2qh9cC_xqPP1tcSxcKkBtT42z-MK0B6EGoJ-nbMLofronfa8BD6xeQGrx1N-2jEwyd6NYUis6aYN08Erfmu/s4847/Turnips%20early%20saute%20in%20skillet%209251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3636" data-original-width="4847" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1oo8q2W9x9tVhicN-BIhQV4ke6vHWUwP-ibfBwEbPyI4FaJzZlUNLf_lLa3GSX591qK3kYnbeec8rcKQhF4gao2_It7Hr64l1D21HVTVcr2qh9cC_xqPP1tcSxcKkBtT42z-MK0B6EGoJ-nbMLofronfa8BD6xeQGrx1N-2jEwyd6NYUis6aYN08Erfmu/w640-h480/Turnips%20early%20saute%20in%20skillet%209251.JPG" width="640" /></a></div><br /><span style="font-family: inherit;"><br /></span><p></p><p><span style="font-family: inherit;">In a large skillet over medium heat, melt 1 tablespoon butter. Add the red onion and jalapeño (if using), then cook, stirring often, until translucent, 1-2 minutes. Stir in the roasted turnips and gochugaru, then add the mandarin juice, lemon juice and the remaining 2 tablespoons butter. Increase the heat to medium-high and bring to a simmer. Cook, stirring occasionally, until the liquid is syrupy, 5-7 minutes.</span></p><p><span style="font-family: inherit;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdqiiSseSDODshqc99JVrmEWde0xnOY21-ikLpPRunSVDrIFUelXylAdgYVzk6f3McKX4VqlcyhxAMdPoPdR-FxW8UdA2a3tO3uBgdea5oN_rJ0nDyL7v4VPjqEm9qctaeT2liVU5boOGaQcupZRH12BAhBpcTw4_7mGLyYCtEhvlp2auJai2oGpeQOB7O/s4753/Turnips%20end%20saute%20in%20skillet%209254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3563" data-original-width="4753" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdqiiSseSDODshqc99JVrmEWde0xnOY21-ikLpPRunSVDrIFUelXylAdgYVzk6f3McKX4VqlcyhxAMdPoPdR-FxW8UdA2a3tO3uBgdea5oN_rJ0nDyL7v4VPjqEm9qctaeT2liVU5boOGaQcupZRH12BAhBpcTw4_7mGLyYCtEhvlp2auJai2oGpeQOB7O/w640-h480/Turnips%20end%20saute%20in%20skillet%209254.JPG" width="640" /></a></div><br /><span style="font-family: inherit;"><br /></span><p></p><p><span style="font-family: inherit;">To serve, top with chives, dill and flaky sea salt.</span></p><p><span style="font-family: inherit;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhze_KD4Pclm9Gdos6Z6q5CmUIMma9Fs0IXo0RcmE6iE7JkVXjXEWEG5s7arGISVLqmKcQcXvJB8rEO2MeeVFR_Gd4W44cC7wX2WuulPneVBsvUEJmdiBGQz_0bOX6mMpS4A4YSGx7I67pDoOaz30tCDviva6BxsYL67Rs4_TsCVaN-OYgTt_aquuIklqBK/s4768/Citrus-glazed%20turnips%20RTE%2009261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3576" data-original-width="4768" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhze_KD4Pclm9Gdos6Z6q5CmUIMma9Fs0IXo0RcmE6iE7JkVXjXEWEG5s7arGISVLqmKcQcXvJB8rEO2MeeVFR_Gd4W44cC7wX2WuulPneVBsvUEJmdiBGQz_0bOX6mMpS4A4YSGx7I67pDoOaz30tCDviva6BxsYL67Rs4_TsCVaN-OYgTt_aquuIklqBK/w640-h480/Citrus-glazed%20turnips%20RTE%2009261.JPG" width="640" /></a></div><br /><span style="font-family: inherit;"><br /></span><p></p><p><span style="font-family: inherit;"><br /></span></p><p><span style="font-family: inherit;">* * *</span></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtSHIEvrcwfdtmOBp7Mm7DNXwvgLrjmdPxHzA-Sdym69rkD6YRj7Xft-SIz627SldDxFeGXAqCzJwoecsrQkyrSI77T9nk72hhRqcUbCouT05cacq_kN_QVQZamgVcVkzQWPsUcEpo8dtndwASreaKGTMDh4ANsOFau0aW0ndrw79UsoG55YbUhhcyx27P/s4256/Beets%20shutterstock_462787537.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2832" data-original-width="4256" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtSHIEvrcwfdtmOBp7Mm7DNXwvgLrjmdPxHzA-Sdym69rkD6YRj7Xft-SIz627SldDxFeGXAqCzJwoecsrQkyrSI77T9nk72hhRqcUbCouT05cacq_kN_QVQZamgVcVkzQWPsUcEpo8dtndwASreaKGTMDh4ANsOFau0aW0ndrw79UsoG55YbUhhcyx27P/s320/Beets%20shutterstock_462787537.jpg" width="320" /></a></span></div><span style="font-family: inherit;"><br />For our other root dish, I bring you beets that everyone – including my beetphobe hubby – likes.</span><p></p><p><span style="font-family: inherit;"> My new daughter-in-law served this at a family grill-out with burgers and hot dogs, and it was devoured by the entire group, which ranged in age from 9 to ... um, the grandparents. It comes together in a jiffy, made entirely in a blender or food processor, without even cooking the beets.</span></p><p><span style="font-family: inherit;"><br /></span></p><p><br /></p><p>You can use any color beets. I’ve made it with the deep red ones shown here, but I’ve also used pink-and-white striped Chioggia beets (pronounced kee-OH-gee-uh), also known as candy stripe or bulls-eye beets, with no difference in taste. And if you really want to fool your audience, try golden beets.</p><p><span style="font-family: inherit;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcnfvIr-6thF5h1srkZ_IUDPCmDrH_1v243mxfrkYNEhQ-2on1Qf7I4i4hvy__BOJeMUotDAsjAv42FHHSNsbCv-1XC6_di7p1qJdBHj4GyF-eHfta-2aF7wFiItxFWAYbJGGgAxhumclstyIEULQktVVS8piDejximP8rcTkD8OniiE4MN9ePlGxYn3vA/s5184/Beet%20Dip%20w%20yogurt%20RTE%20+%20wine%209310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3888" data-original-width="5184" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcnfvIr-6thF5h1srkZ_IUDPCmDrH_1v243mxfrkYNEhQ-2on1Qf7I4i4hvy__BOJeMUotDAsjAv42FHHSNsbCv-1XC6_di7p1qJdBHj4GyF-eHfta-2aF7wFiItxFWAYbJGGgAxhumclstyIEULQktVVS8piDejximP8rcTkD8OniiE4MN9ePlGxYn3vA/w640-h480/Beet%20Dip%20w%20yogurt%20RTE%20+%20wine%209310.JPG" width="640" /></a></div><br /><span style="font-family: inherit;"><br /></span><p></p><h3 style="text-align: left;"><span style="color: #38761d; font-family: inherit;"><b>Beet Dip With Labneh or Yogurt</b></span></h3><p><span style="font-family: inherit;"><i>Adapted from Tejal Rao in </i>The New York Times;<i> original recipe by Heather Sperling and Emily Fiffer</i></span></p><p><span style="font-family: inherit;"><br /></span></p><p><span style="font-family: inherit;">Yield: 4 to 6 servings</span></p><div style="text-align: left;"><span style="font-family: inherit;"><b>Ingredients</b></span></div><div style="text-align: left;"><span style="font-family: inherit;">½ pound raw beets (any size), peeled and roughly chopped<br /></span><span style="font-family: inherit;">1 cup whole walnuts, toasted, plus chopped walnuts for garnish<br /></span><span style="font-family: inherit;">Juice of 1 lemon (2-3 tablespoons), plus an additional lemon for juice and zest when serving<br /></span><span style="font-family: inherit;">1 tablespoon pomegranate molasses<br /></span><span style="font-family: inherit;">2 teaspoons Aleppo pepper (or 1 teaspoon chile flakes)<br /></span><span style="font-family: inherit;">1 garlic clove, peeled<br /></span><span style="font-family: inherit;">1 teaspoon kosher salt, plus more to taste<br /></span><span style="font-family: inherit;">½ cup extra-virgin olive oil, plus more for garnish<br /></span><span style="font-family: inherit;">Freshly ground black pepper<br /></span><span style="font-family: inherit;">1 cup labneh or plain Greek yogurt, for serving<br /></span><span style="font-family: inherit;">Pita, sliced in wedges or torn, for serving<br /></span><span style="font-family: inherit;">3-4 Persian cucumbers, quartered, for serving</span></div><p><span style="font-family: inherit;"><br /></span></p><p><span style="font-family: inherit;"><b>Directions</b></span></p><p><span style="color: #990000; font-family: georgia;"><i>Kitchen Goddess note: My new daughter-in-law made this beet dip in her food processor. I used my Vitamix blender, which I bought because a well-known food writer described it to me as “the Mazerati of blenders.” If your blender is powerful, it will make no difference whether you use the blender or the food processor. If not, I recommend the food processor. The texture of my daughter-in-law’s dip was – as far as I could tell – identical to mine.</i></span></p><p><span style="font-family: inherit;">Pile the first 7 ingredients (beets, walnuts, lemon juice, pomegranate molasses, Aleppo pepper or chile flakes, garlic, and salt) into your food processor or blender. Pulse the mixture until the beets and nuts are a mealy texture. Scrape down the sides and purée until the mixture gets slightly smoother. Add the olive oil and continue to purée until the texture is as smooth as you want. (The original recipe calls for a “coarse purée,” but I prefer it to be fairly smooth, for easier dipping and spreading. Taste, and adjust seasoning with salt, pepper and additional lemon juice, if desired.</span></p><p><span style="font-family: inherit;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyRcI103Ejuw0cphf-Vdk04YJPBetwgA2dRgtbSADf8zzuGzrKM14cevcm-HGzMGI12JNifFsHUCRZX7-4niQ_3ItbNZzf-TsTQRgn3NFpO6iR-ULnKtU543azsNABG4pZZlFn91heL_0UymS6EkLNIb8pIoeoPp8lfUe8YGwo6hdB3Z_AIU2PoLaFR2l6/s4231/Mise%20en%20Place%20for%20Beet%20dip9297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3172" data-original-width="4231" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyRcI103Ejuw0cphf-Vdk04YJPBetwgA2dRgtbSADf8zzuGzrKM14cevcm-HGzMGI12JNifFsHUCRZX7-4niQ_3ItbNZzf-TsTQRgn3NFpO6iR-ULnKtU543azsNABG4pZZlFn91heL_0UymS6EkLNIb8pIoeoPp8lfUe8YGwo6hdB3Z_AIU2PoLaFR2l6/w640-h480/Mise%20en%20Place%20for%20Beet%20dip9297.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUhUqGWanEPd1ck6Iodcju2hxgCIGgdBhKocGAV9T0Y9z1nuRUE48EPdQoO1bPhefeuL5_iJkDJgv3VwvPEkQ9kIWAi1KCQPxw6kJptU9v2ddEffaTuMHZ8BrGHrWgcNPyniDfyuUQNRd4ZKPJpq4JEkgKV2jdIEK5AvS1sGRL5kbVjj9-nuS1BaoHfNq/s4525/Red%20Beets%20blended%209294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3392" data-original-width="4525" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUhUqGWanEPd1ck6Iodcju2hxgCIGgdBhKocGAV9T0Y9z1nuRUE48EPdQoO1bPhefeuL5_iJkDJgv3VwvPEkQ9kIWAi1KCQPxw6kJptU9v2ddEffaTuMHZ8BrGHrWgcNPyniDfyuUQNRd4ZKPJpq4JEkgKV2jdIEK5AvS1sGRL5kbVjj9-nuS1BaoHfNq/w640-h480/Red%20Beets%20blended%209294.JPG" width="640" /></a></div><br /><span style="font-family: inherit;"><br /></span><p></p><p><span style="font-family: inherit;">To serve, spoon the plain yogurt/labneh into a bowl, then heap the beet dip on top or at the side. Garnish with chopped walnuts and a drizzle of olive oil; grate lemon zest on top. Serve with pita and cucumbers for dipping.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdQsxycsTDg96SLseqfAkJxtX9SrHm3y0wxpA-elbDrJpFITTKE8AwGiyTInMM5V_ERmkefKIDDQmz9vn8_lZWhuJcqJhR8s2zJX4KNmza2Sy_ZucTN5imxt41f1v2ajppjhoCsyJMtnzyyG4uAmP-gpuk_fBiJ-G28TCoQTOB5g0BTV1GvQJ18pN26TbJ/s5184/Beet%20dip%20RTE%20in%20bowl%20w%20yogurt%209304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5184" data-original-width="3888" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdQsxycsTDg96SLseqfAkJxtX9SrHm3y0wxpA-elbDrJpFITTKE8AwGiyTInMM5V_ERmkefKIDDQmz9vn8_lZWhuJcqJhR8s2zJX4KNmza2Sy_ZucTN5imxt41f1v2ajppjhoCsyJMtnzyyG4uAmP-gpuk_fBiJ-G28TCoQTOB5g0BTV1GvQJ18pN26TbJ/w480-h640/Beet%20dip%20RTE%20in%20bowl%20w%20yogurt%209304.JPG" width="480" /></a></div><br /><span style="font-family: inherit;"><br /></span><p></p>Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.com0tag:blogger.com,1999:blog-6862683052085584444.post-18399363448574139142023-03-02T18:09:00.001-06:002023-03-02T18:09:30.724-06:00 As the Days Get Longer...<p><span style="color: #38761d; font-family: georgia; font-size: medium;"><i>What’s cooking? Five Great Meatless Dishes</i></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivqDC78Eu3qCc4voAfKncr9TZYJvAgbQt0qmYg6h1PNE0dY5BG0pHp6aZy0E0cgy2t93F2baD03eVoBPopqCbLBkm30pwndFSxZeXZ_N8ep6lTyRpUdBTjnvF3A-y0n7Tv1vw5ZD0MBJ--R2BPML9I4IDGY5mXGVtUk6_SYe2mK5Ypkng5fV5bOgSQ4g/s500/shutterstock_187461311%20Seafood%20collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivqDC78Eu3qCc4voAfKncr9TZYJvAgbQt0qmYg6h1PNE0dY5BG0pHp6aZy0E0cgy2t93F2baD03eVoBPopqCbLBkm30pwndFSxZeXZ_N8ep6lTyRpUdBTjnvF3A-y0n7Tv1vw5ZD0MBJ--R2BPML9I4IDGY5mXGVtUk6_SYe2mK5Ypkng5fV5bOgSQ4g/w640-h640/shutterstock_187461311%20Seafood%20collage.jpg" width="640" /></a></div><br /><p>It’s Lent. Again. And I’m not any better at denying myself than I was during previous Lenten seasons.</p><p>One of the good things about the COVID shutdown – and there were precious few of those – was that I had fewer opportunities to indulge. At least in the beginning, grocery runs were limited to what I could get brought to my car, and while I didn’t stop lusting after the occasional Baby Ruth or Snickers, I couldn’t really bring myself to stick them on the grocery list of what was surely supposed to be basic requirements. In the end, I lost 30 pounds over that 2-year span. And while I’ve since recovered a few of them, it was that early period of curbside pickup – when no candy bars, donuts, Starbucks’ marshmallow crisps, or those wonderful chewy ginger cookies that my grocery store sells individually – that kept me on the road to success.</p><p>So on the subject of fasting, I’ve done a little research, and apparently, many of the feast and fast days of Christianity actually predate the religion. Lenten fasting didn't evolved as a Christian practice until about 300 AD. And the word “Lent” comes from the Old English word <i>læncte</i>, meaning “lengthening (of daylight hours).” In other words, Lent was more than a period of self-denial – it was a recognition of the longer days and the coming of spring.</p><p>Easter itself is a moveable feast tied to the start of springtime, taking place on the Sunday after the first full moon that occurs on or after the vernal equinox. And if you can wrap your brain around that calculation, I congratulate you.</p><p>In any case, the most popular way Christians recognize the Lenten season is to abstain from eating meat, if not for the whole 40 days, then at least on Fridays. And in my book, the best way to counter that bit of self-denial is with a few really good fish recipes.</p><p>Ta-da! Kitchen Goddess to the rescue. Here are five of my best fish/seafood dishes, in no particular order. I did try to make them for a range of types of fish – regardless of how much you might like a particular fish, no one really wants to eat the same one week after week. As in life, the joy is in variety. I do hope you’ll try at least one, even if you’re not Christian or even religious in any way. We can all celebrate the coming of spring!</p><p><br /></p><h3 style="text-align: left;"><span style="color: #38761d;">Whitefish al Cartoccio (or en Papillote)</span></h3><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpgiHJY6JEH6ca2fUuHEqVfu2ClEQnoEVANOO7IfJ-iZjZ76AhtYIgZCWwREmDy6nhDAGbtAbow_4voSf6zc4o0ktwHweGqB9vm5CCDyiUm0ymBewc303nXVnhcUg5atcDFxuI7O25U_NnM2CCwHk5SJzJhXb7Gqdus4EGe1b4H8M4H2kF83Xj4zC0oQ/s4484/Whitefish%20en%20papillote%20RTE2%206231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3362" data-original-width="4484" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpgiHJY6JEH6ca2fUuHEqVfu2ClEQnoEVANOO7IfJ-iZjZ76AhtYIgZCWwREmDy6nhDAGbtAbow_4voSf6zc4o0ktwHweGqB9vm5CCDyiUm0ymBewc303nXVnhcUg5atcDFxuI7O25U_NnM2CCwHk5SJzJhXb7Gqdus4EGe1b4H8M4H2kF83Xj4zC0oQ/w640-h480/Whitefish%20en%20papillote%20RTE2%206231.JPG" width="640" /></a></div><br /><p>One of my prince’s favorite ways to have fish is <i>al cartoccio</i> – the Italian term for baking food in a foil or parchment packet. The French call it <i>en papillote</i>, but it’s exactly the same thing. my hubby and I use the Italian name in deference to the tiny Italian restaurant in Manhattan where we were introduced to the concept.</p><p>You’ll be amazed at how easy it is. The fish bakes in tightly closed individual envelopes, with herb butter, lemon slices, and spring veggies, ensuring that all the flavors swirl together. The parchment or foil holds enough of the heat that the dish is still warm when you open it, so the rising steam presents your nose with a treat of its own. I usually make this dish with flounder or sole, although that little Italian restaurant served it with red snapper. Click the link <a href="http://spoonandink.blogspot.com/2018/06/a-spring-celebration-still-good-in.html" target="_blank">HERE</a>.</p><p><br /></p><h3 style="text-align: left;"><span style="color: #38761d;">Salmon with Miso and Maple Syrup</span></h3><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJvYdvc0vAgmbLtc03k8cGWH8vOAn8RwVPMJGXiGmt_1_aqMScCceQRxVDV_eGpG_yTNA9Kpucloht4VsrqRzkyK460yx-KR8VxCm0zjZj5nSk5LLo1ZuOXnWG6sdNrrETGse5gQBONJb3ycZyHfs_mbAh3JrrUucOFJTmy8tUhBwtUOs5zAxlX4cQg/s4196/Salmon%20w%20Miso%20and%20maple%20-%20plated%206755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3146" data-original-width="4196" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJvYdvc0vAgmbLtc03k8cGWH8vOAn8RwVPMJGXiGmt_1_aqMScCceQRxVDV_eGpG_yTNA9Kpucloht4VsrqRzkyK460yx-KR8VxCm0zjZj5nSk5LLo1ZuOXnWG6sdNrrETGse5gQBONJb3ycZyHfs_mbAh3JrrUucOFJTmy8tUhBwtUOs5zAxlX4cQg/w640-h480/Salmon%20w%20Miso%20and%20maple%20-%20plated%206755.JPG" width="640" /></a></div><br /><p>The Kitchen Goddess has a couple of friends who serve this dish as part of their regular rotation. It’s that good and easy.</p><p>If you don’t know miso, you must give it a try. It’s a traditional Japanese seasoning: a paste made from fermenting soy beans. But don’t let that turn you away – it’s a great source of umami flavor, combining sweet, salty, nutty, and it’s the secret to this dish. The fact that the veggies cook in the same pan alongside the salmon... well, that’s just a bonus.</p><p>Don’t leave any of the marinade in the pan – you will want it on the plate and in your mouth. Let me just say that the leftovers engendered a small lunchtime skirmish between me and my prince. Click the link <a href="http://spoonandink.blogspot.com/2019/02/im-rooting-for-blue-and-gold-team.html" target="_blank">HERE</a>.</p><p><br /></p><h3 style="text-align: left;"><span style="color: #38761d;">New Jersey Fish Chowder</span></h3><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8GtOyI2FsRITLHeAhwgmL-7vR8noUZZDxc5m93NOELj16mFxVDEikviLs1GxT-BUP_ZLDG-5flUm-GJ_f6HsaKmWIhDUR2poSDTZZaH2bpb9cUzPVUAqRb2GBPAiSkPVg5Uknm8T6VoXb_vZo785btOQNCRbK69iUXiA_YfkMxK0ERqvEfnYDCqGAQ/s3313/Fish%20Chowder%20006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2213" data-original-width="3313" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8GtOyI2FsRITLHeAhwgmL-7vR8noUZZDxc5m93NOELj16mFxVDEikviLs1GxT-BUP_ZLDG-5flUm-GJ_f6HsaKmWIhDUR2poSDTZZaH2bpb9cUzPVUAqRb2GBPAiSkPVg5Uknm8T6VoXb_vZo785btOQNCRbK69iUXiA_YfkMxK0ERqvEfnYDCqGAQ/w640-h428/Fish%20Chowder%20006.JPG" width="640" /></a></div><br /><p>This is a tiny bit of a cheat, because it starts with bacon fat and uses the bacon to top the soup, but you don’t have to use bacon – more butter or some olive oil will do as a substitute. And while I used flounder to make the soup in the photo, I much prefer a meatier fish like cod.</p><p>Chowder is one of those dishes that tastes great the day you make it, and might taste even better the next day. And if you’re in an area of the country where there’s still a bit of cold weather, try this terrific comfort food. Click the link <a href="http://spoonandink.blogspot.com/2012/09/curse-of-nightowl.html" target="_blank">HERE</a>.</p><p><br /></p><h3 style="text-align: left;"><span style="color: #38761d;">Crabby Cakes</span></h3><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlaEc6Af-927ODPTewfWwzfCfnPR8_11og3i2pZiFt4agCFLx58PhO4fpYR5QePiBHffg5Cv5WH63Xm_qXWs1L-AvilOaCcWp-CwSIDj9Os42f33FYV_36iaq5bYwItfPW4yMHbpBsHaUnbt5kiZvjya99zOyOG8torH3t3OAyEbOh2_mUj5K_AsVXtw/s4646/Crab%20Cakes%20eating%20056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3485" data-original-width="4646" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlaEc6Af-927ODPTewfWwzfCfnPR8_11og3i2pZiFt4agCFLx58PhO4fpYR5QePiBHffg5Cv5WH63Xm_qXWs1L-AvilOaCcWp-CwSIDj9Os42f33FYV_36iaq5bYwItfPW4yMHbpBsHaUnbt5kiZvjya99zOyOG8torH3t3OAyEbOh2_mUj5K_AsVXtw/w640-h480/Crab%20Cakes%20eating%20056.jpg" width="640" /></a></div><br /><p>Light and crab-filled, these cakes are a snap to make. You can use a ⅓-cup measuring cup as a mold, so you don’t even get your hands yucky – a big plus in the KG’s mind. And this post also includes a wonderful recipe for tartar sauce that you’ll want to use with any number of fish dishes. Click the link <a href="http://spoonandink.blogspot.com/2015/02/not-just-because-its-lent-whats-cooking.html" target="_blank">HERE</a>.</p><p><br /></p><h3 style="text-align: left;"><span style="color: #38761d;">Sheet Pan Shrimp Scampi</span></h3><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7WuFMGVxgu9BkuChQY5PH7vW3k93w5RcZd_4oFKxhL-YOTM76m4kYW-4EJ4fZn5usnwpTRwvjf4B2-vGdeDNNjsPwTsX2s0HC9uB2_yVnsXrGYKDZF19_PTOUsU8UTXc4z14-9fkU5YBVmciyrx_ERs9NY2ywtyt2EEK8dZWw3SO-Nd8XHH9CrSgqRw/s5184/Sheet%20pan%20scampi%20RTE%20plated%208979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3888" data-original-width="5184" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7WuFMGVxgu9BkuChQY5PH7vW3k93w5RcZd_4oFKxhL-YOTM76m4kYW-4EJ4fZn5usnwpTRwvjf4B2-vGdeDNNjsPwTsX2s0HC9uB2_yVnsXrGYKDZF19_PTOUsU8UTXc4z14-9fkU5YBVmciyrx_ERs9NY2ywtyt2EEK8dZWw3SO-Nd8XHH9CrSgqRw/w640-h480/Sheet%20pan%20scampi%20RTE%20plated%208979.JPG" width="640" /></a></div><br /><p>If you are like the Kitchen Goddess, the fact that this recipe was in a post from last November will not mean that you remember it. The KG finds that her short-term memory these days is... well, short. Not gone, mind you, just not the lightning speed it once was. Nevertheless, this is a dish well worth remembering, certainly because it’s yummy, but also because the whole thing happens in a single pan in the oven. Less mess, more fun. You’ll still need a veggie or salad, and I love it with pasta or rice, but even some crusty French bread is great – you’ll just want something to absorb the sauce, so you don’t have to lick the plate. Click the link <a href="http://spoonandink.blogspot.com/2022/11/enough-with-leftovers.html" target="_blank">HERE</a>.</p><p>The days are in fact getting longer, so celebrate!</p>Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.com0tag:blogger.com,1999:blog-6862683052085584444.post-65164169039638292562022-12-12T22:16:00.000-06:002022-12-12T22:16:55.445-06:00Ho, Ho, Ho! The Kitchen Goddess’s 2022 Gift Guide for Foodies<p> <span style="font-family: georgia;"><i>What’s cooking? Are you kidding? Who has time to cook?</i></span></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLtOynVG3qMIWYFE_naUQs5m55GAw3jDcMfrtR72xqE6hvtqksqnXhMGT8N_8N-Y1KugDBY53Ro6xQuh8tx_2MKnXwQkNPHtBhlX41Kd_cvAOG87tlDdeKuR4rXDB3MGyvOV2PuSnnLruIA2f5OspZ1WCdjdWZ80EzyI3zLfNnrWHhsGQIZFyqduF8aw/s5184/Xmas%20cookie%20plate%202017%20-%20edited%205974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3888" data-original-width="5184" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLtOynVG3qMIWYFE_naUQs5m55GAw3jDcMfrtR72xqE6hvtqksqnXhMGT8N_8N-Y1KugDBY53Ro6xQuh8tx_2MKnXwQkNPHtBhlX41Kd_cvAOG87tlDdeKuR4rXDB3MGyvOV2PuSnnLruIA2f5OspZ1WCdjdWZ80EzyI3zLfNnrWHhsGQIZFyqduF8aw/w640-h480/Xmas%20cookie%20plate%202017%20-%20edited%205974.JPG" width="640" /></a></div><br /><p><br /></p><p>With Covid under some level of control and most people getting the vaccines, it seems like we’re all doing a bit more shopping this year. So your good friend, the Kitchen Goddess, has some ideas for that special foodie in your life – or at the least, the person who makes sure there’s a meal on the table every night. Naughty or nice, we all have to eat.</p><p><span style="color: #990000; font-family: georgia;"><i>Kitchen Goddess note: As always, you should know that the KG has not received as much as a jingle bell for these recommendations. She is a wonder of ethical virtue.</i></span></p><p><br /></p><h3 style="text-align: left;"><b><span style="color: #6aa84f;">Some Useful Things</span></b></h3><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRGmuJMp1Jg-FC-h02AUCjESCRDMKygGdJ2zm4_S3PcQBf246cw2mnCiuOQGr0yvnmpuh-W3rdcZgNPRaCHZv1wnQNsd6y0460EsPocKHFiryIuV9x-Whv-HqDUJ74uWjarzftHai4uy2_lAxcWM3oTBkS2C4q3sWlDhps1gh0258KlrLjj2z7jtFOPw/s4741/Cilio%20champagne%20cork%204829.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRGmuJMp1Jg-FC-h02AUCjESCRDMKygGdJ2zm4_S3PcQBf246cw2mnCiuOQGr0yvnmpuh-W3rdcZgNPRaCHZv1wnQNsd6y0460EsPocKHFiryIuV9x-Whv-HqDUJ74uWjarzftHai4uy2_lAxcWM3oTBkS2C4q3sWlDhps1gh0258KlrLjj2z7jtFOPw/s4741/Cilio%20champagne%20cork%204829.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3555" data-original-width="4741" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRGmuJMp1Jg-FC-h02AUCjESCRDMKygGdJ2zm4_S3PcQBf246cw2mnCiuOQGr0yvnmpuh-W3rdcZgNPRaCHZv1wnQNsd6y0460EsPocKHFiryIuV9x-Whv-HqDUJ74uWjarzftHai4uy2_lAxcWM3oTBkS2C4q3sWlDhps1gh0258KlrLjj2z7jtFOPw/w400-h300/Cilio%20champagne%20cork%204829.JPG" width="400" /></a></div><br />The Kitchen Goddess loves champagne. But once you open a bottle, what do you do with the stuff that doesn’t get consumed that night? Admittedly, it doesn’t happen often that there’s champagne left over, but just in case... The solution? The <span style="color: #990000;"><b>Cilio Stainless Steel Champagne Sealer</b></span> ($8.95 at Walmart, $13.95 at amazon.com). This attractive little gadget got a “highly recommended” status from none other than America’s Test Kitchen, which as you know has fairly demanding standards. ATK says, “This inexpensive sealer attaches with an easy one-handed motion and an affirming click. Wine saved with it was just as fresh as a newly opened bottle for two full days (a full week if left undisturbed) and still drinkable on day three.... Once on, it was almost flat against the top of the bottle and fit easily in the fridge.” The Kitchen Goddess bought two and loves them.<p></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRPJNpJC_Aje7J1mHtVgwx93NQYuevm629g50iY2KldXcB4j-qNOY8i1F9v30okQ6bc35jTKnpNQfn7CkPScPZyuMAeX75yrK8ZW15QHpBZ6P58QUl_oKJKLm96XvArNEkRwIiCIkaC5mEmJyCojnhn9ZJJKn5kFbX6YyXXMKXqpe76qoqbi_xcFC5tQ/s469/La%20Tortilla%20fabric%20tortilla%20warmer.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="469" data-original-width="425" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRPJNpJC_Aje7J1mHtVgwx93NQYuevm629g50iY2KldXcB4j-qNOY8i1F9v30okQ6bc35jTKnpNQfn7CkPScPZyuMAeX75yrK8ZW15QHpBZ6P58QUl_oKJKLm96XvArNEkRwIiCIkaC5mEmJyCojnhn9ZJJKn5kFbX6YyXXMKXqpe76qoqbi_xcFC5tQ/s320/La%20Tortilla%20fabric%20tortilla%20warmer.jpg" width="290" /></a></div><br />Sometimes the perfect tool isn’t expensive. The<br /><b><span style="color: #990000;">La Tortilla Oven 10" Tortilla Warmer</span></b> is priced under $10. Don’t ever pay more. This microwave pouch is the very best way – IMHO – to heat your tortillas; once heated, they can stay warm inside the little pouch until you’re ready for another. It’s on amazon.com in several designs for $7.96, or at the KG’s grocery store (H.E.B.) for $6.15.<p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZgN0d2uub87ZdlR8SOBrOCE8YaK-lHeEYdcb8fhIl7rDXpttWEq4qEuoOEpuGUNQAtcVM5KYqT48Dy_hkD_a5FJMO_FZFyKM0w3bnfEhrOpYIPU0iN0_tAPj233D0aRGPQVu617zuAFiF5HYHoJAhSlovyUV4nsb46VnSd6NyTgYQgVpxD9GeQf-PQ/s320/Cuisinart%20mini-mits.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZgN0d2uub87ZdlR8SOBrOCE8YaK-lHeEYdcb8fhIl7rDXpttWEq4qEuoOEpuGUNQAtcVM5KYqT48Dy_hkD_a5FJMO_FZFyKM0w3bnfEhrOpYIPU0iN0_tAPj233D0aRGPQVu617zuAFiF5HYHoJAhSlovyUV4nsb46VnSd6NyTgYQgVpxD9GeQf-PQ/s1600/Cuisinart%20mini-mits.jpg" width="320" /></a></div>Not long ago, a friend gave the Kitchen Goddess a pair of these darling<b><span style="color: #990000;"> Cuisinart Quilted Mini Oven Mitts</span></b>. At 5½" x 7¼", they’re about half the size of standard oven mitts, so take up less space in whatever that place is where you keep your mitts. Yes, less protection, but also less bulk, and therefore a lot easier to manage when you are reaching into an oven. So maybe you don’t need as much protection. The ones from Cuisinart are $16.79 at amazon.com and come in a few different patterns; KitchenAid makes a similar product in lots of plain colors ($15.28 at amazon.com).<p></p><p><br /></p><p><br /></p><h3 style="text-align: left;"><b>Some Things to Wear</b></h3><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwhKfhdrG6WCAn5iKMJVnE72KLbZ9vUfERBdhmDRjjiibyULnkwwH2ETPB7t-y-QdOoPyufXO-7-zrvZlwNa6Ri8dvMS5LFJiy_7bc4d1aMFouefwWREV8RVABlC7UR0rIbc9YRHMgA6g9hpK_A4WcXUuCM9i_-0CSxK09G7IhM6H05epzvIuc1Q8MMg/s540/Chef%20coat1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="540" data-original-width="450" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwhKfhdrG6WCAn5iKMJVnE72KLbZ9vUfERBdhmDRjjiibyULnkwwH2ETPB7t-y-QdOoPyufXO-7-zrvZlwNa6Ri8dvMS5LFJiy_7bc4d1aMFouefwWREV8RVABlC7UR0rIbc9YRHMgA6g9hpK_A4WcXUuCM9i_-0CSxK09G7IhM6H05epzvIuc1Q8MMg/w334-h400/Chef%20coat1.jpg" width="334" /></a></div><br />The KG hates aprons. But how to keep the spills and spatters from ruining your good clothes? KG’s answer is not to wear those good clothes when you’re cooking. Try a <b><span style="color: #990000;">chef’s coat</span></b> instead. First off, the coolness factor is very high, so you feel like a chef, which is half the battle, in my less-than-humble opinion. Second, they’re incredibly comfortable. Third, they’re a twill blend, which, in addition to being soft is washable, bleachable, and doesn’t need ironing. And, finally, they’re cheap: $12-29 at webstaurant.com, and similarly priced at your local restaurant supply store, where you can try one on. In addition to white, they come in black, gray, red, and blue (though probably not bleachable in non-white.)<p></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2utkx7Y_atJItOjM5JOesErvvyoQDVxpKp5Qzqtm71d8kRP6UgrFNod5ZFkwVCANHM_SR-vOmpYE2MbnVQaAdaxLZiZ3lAn3-XF8Jo1ClUN-Nw6UwGaHVRYZuQC0ABcO81wtOcdaFcjInsirdeWqoR77k9mZjt58PHCCXFxsasfJeXL2tlzMFWTWtHw/s650/Rothy%20sneakers.webp" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="650" data-original-width="650" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2utkx7Y_atJItOjM5JOesErvvyoQDVxpKp5Qzqtm71d8kRP6UgrFNod5ZFkwVCANHM_SR-vOmpYE2MbnVQaAdaxLZiZ3lAn3-XF8Jo1ClUN-Nw6UwGaHVRYZuQC0ABcO81wtOcdaFcjInsirdeWqoR77k9mZjt58PHCCXFxsasfJeXL2tlzMFWTWtHw/w320-h320/Rothy%20sneakers.webp" width="320" /></a></div><br />Comfortable footwear is essential in the kitchen. Which is a problem for the Kitchen Goddess, who is addicted to “cute shoes.” At last, Rothy’s has come to the rescue, with these cute, thick-soled (i.e., supportive) and comfy slip-ons: <b><span style="color: #990000;">Rothy’s Slip-On Sneakers</span></b>. Like the chef’s coat, what makes them so fab is that you can throw them in the washer! Rothy’s shoes are knit from OceanCycle certified plastic, meaning it was collected within 30 miles proximity to the coastline. So they don’t stain and they’re good for the environment. Lots of fun colors, too. ($119 at rothys.com)<p></p><p><br /></p><p><br /></p><p><br /></p><h3 style="text-align: left;"><b>Some Things to Read</b></h3><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNKJzKyPuNlqzqUE_qtu4-sSCZqbcbuCHVmjteRTvwth15HzdgQkxMsLe0IGiDoEv8vOW_xzL-4A7DW3S3qVefVVRHptHkeJaFcausy5yWF0SDjO-3YxiBtDXC-JBuK9UKb6EJdrtc4yBWe6_ha24zr7_upve-8FQlgGddbpcsqdOczW-5IuzUJXNEYw/s218/Cheese%20Primer.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="218" data-original-width="146" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNKJzKyPuNlqzqUE_qtu4-sSCZqbcbuCHVmjteRTvwth15HzdgQkxMsLe0IGiDoEv8vOW_xzL-4A7DW3S3qVefVVRHptHkeJaFcausy5yWF0SDjO-3YxiBtDXC-JBuK9UKb6EJdrtc4yBWe6_ha24zr7_upve-8FQlgGddbpcsqdOczW-5IuzUJXNEYw/w214-h320/Cheese%20Primer.jpg" width="214" /></a></div><br />The KG recently had friends over for dinner and served her somewhat famous<i> fromage fort</i>, a cheese spread she got from this book: <i><b><span style="color: #990000;">Cheese Primer</span></b></i>, by Steven Jenkins. Published in 1996, it’s still relevant, and remains the KG’s go-to source for cheesy info. My friends suggested I give them the book for Christmas. I suggested they get someone else to give it to them. Lucky for us all, it’s still available ($18.95 at amazon.com). So you can give it, too. Or get it as a special gift for yourself. It features excellent descriptions of the cheeses of the world, divided by region, with some of the more widely regarded brands. You’ll also find easy instructions on assembling various types of cheese boards with accompanying meats/fruits. And Jenkins’s writing isn’t overly jargon-y. All in all, a helpful and enjoyable read.<p></p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSsqvBMQ2oT3173iWJqWJdNWz30KKcjWELc0JJWXcxftkHJ1vV71HjHpyXU8GMdSFR1dlQ7sfunDrwXXbps0hXYnWB8UNqozCvTx5kDSkUJ50-CyR5_oHEvQarOGMJZJGHq18NfatpiXE8VINKZ1S8c4hjlvXo_dQ5YniuUDhEG0jdNiwf3ercZJGdmA/s500/Smitten%20Kitchen%20Keepers.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="433" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSsqvBMQ2oT3173iWJqWJdNWz30KKcjWELc0JJWXcxftkHJ1vV71HjHpyXU8GMdSFR1dlQ7sfunDrwXXbps0hXYnWB8UNqozCvTx5kDSkUJ50-CyR5_oHEvQarOGMJZJGHq18NfatpiXE8VINKZ1S8c4hjlvXo_dQ5YniuUDhEG0jdNiwf3ercZJGdmA/s320/Smitten%20Kitchen%20Keepers.jpg" width="277" /></a></div>Periodically, the KG strolls around the interweb looking for recipes. One of the sites she frequents is Deb Perelman’s blog, “Smitten Kitchen.” Ms. Perelman is well-known among food bloggers and home chefs as a writer with a fresh approach and a quirky sense of humor. Which is why her blog is listed here on the sidebar under “Food Blogs I follow.” Now, she has published her third cookbook, which makes the KG pea green (spinach green? cantaloupe orange? radish red?...) with jealousy, but so it goes. According to the author, this book, <b><i><span style="color: #990000;">Smitten Kitchen Keepers: New Classics for Your Forever Files</span></i></b>, is “the book I was always meant to write... a place where I could collect all of the recipes worth repeating... my own forever files.” ($23.80 on amazon.com) KG has only flipped through the pages of her own copy, but already has found a couple of dishes that call to her.<p></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn24zwuibLem4SXROVCqatFuxn5aTBxoFtfFk-hQEI_zGCSPJvSmBYGm319V45-KbHAmBzTujnTxwMlbIdFpaa7kDMUGXOAxBVhTSF5YxlVLaoEsGUfoKyX-9YEF5JUL1l79-b3_FoUVJNRWvZnH97Eykl5G9nwcibQn09gGPNvoRj5BfFeJjvUdvzrw/s500/Taste%20by%20Stanley%20Tucci.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="500" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn24zwuibLem4SXROVCqatFuxn5aTBxoFtfFk-hQEI_zGCSPJvSmBYGm319V45-KbHAmBzTujnTxwMlbIdFpaa7kDMUGXOAxBVhTSF5YxlVLaoEsGUfoKyX-9YEF5JUL1l79-b3_FoUVJNRWvZnH97Eykl5G9nwcibQn09gGPNvoRj5BfFeJjvUdvzrw/s320/Taste%20by%20Stanley%20Tucci.jpg" width="320" /></a></div><br />Stanley Tucci is a man of many talents. In addition to his extensive acting career, he has ample credits – and awards – as a producer, director, and screenwriter, for stage, screen, and television. Last year, he published his first memoir, <i><b><span style="color: #990000;">Taste: My Life Through Food</span></b></i>, with food in a starring role. And while the writing smacks a bit of a parochial school assignment, the show biz anecdotes are fun and funny, and the story moves along well enough to be enjoyable. Call it a wintertime beach read, with a few recipes. The KG’s book group gave it a B+.<p></p><p><br /></p><p><br /></p><p><br /></p><p>The Kitchen Goddess’s wish for the holidays and the year to come: Please remember to be kind to each other and to the many others that you encounter – workers you interact with and other people in general. It’s the season of peace and good will. Our country is in such a strange place of polarization and we are in very great need of thoughtful consideration, even to those we don’t agree with.</p><p>Happy holidays!!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6zkgnmRApSrZaf42eMZOPLRa0GEF0XqVQZMV7re9lqdu3fSpztMaKNbSBPAQIXSSm2ZXyGfjKbn5vqlW4rPpXSKYsiujBUkrcgKsfIFXenNUT1Xgx5-3izIL9Nf9Tv9Wf8TQKIQMoVr3yx_ax8thCsptdgpLEQdvxSHwoWj-BXgdZCsrUv4lAArzcag/s2048/Xmas%20Stockings2019.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6zkgnmRApSrZaf42eMZOPLRa0GEF0XqVQZMV7re9lqdu3fSpztMaKNbSBPAQIXSSm2ZXyGfjKbn5vqlW4rPpXSKYsiujBUkrcgKsfIFXenNUT1Xgx5-3izIL9Nf9Tv9Wf8TQKIQMoVr3yx_ax8thCsptdgpLEQdvxSHwoWj-BXgdZCsrUv4lAArzcag/w640-h480/Xmas%20Stockings2019.JPEG" width="640" /></a></div><br /><p><br /></p>Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.com0tag:blogger.com,1999:blog-6862683052085584444.post-18799105570042778152022-11-30T08:00:00.001-06:002022-11-30T08:00:00.217-06:00 Enough with the Leftovers!<p><i><span style="color: #38761d; font-family: georgia;">What’s cooking? Sheet Pan Shrimp Scampi</span></i></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7a5txk5qXXdw5gtuSZhSbyGbAUzKWKuaeVzn7cilOvbjg8pYZ5p-ipuKGJM7PkrELbmnQuPaQSJZ0C8tMT87-qfhmJgkz_EaU1ke7GLOM8ooRRVYaVu2uZw8KaCq1aMpIkAAMirQhivyXmc29w2ErQszvy-jOVHAUyExsHrgVl3s2Ifm3Na8ZkF1Dg/s5184/Sheet%20pan%20scampi%20RTE%20plated%208979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3888" data-original-width="5184" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7a5txk5qXXdw5gtuSZhSbyGbAUzKWKuaeVzn7cilOvbjg8pYZ5p-ipuKGJM7PkrELbmnQuPaQSJZ0C8tMT87-qfhmJgkz_EaU1ke7GLOM8ooRRVYaVu2uZw8KaCq1aMpIkAAMirQhivyXmc29w2ErQszvy-jOVHAUyExsHrgVl3s2Ifm3Na8ZkF1Dg/w640-h480/Sheet%20pan%20scampi%20RTE%20plated%208979.JPG" width="640" /></a></div><p><br /></p><p>So are you tired of Turkey Day leftovers yet? I’ve now had stuffing for lunch three days in a row, and turkey soup for the past two dinners. Thanksgiving is the gift that keeps on giving, even when you want it to stop.</p><p>How about something light? Anyone for shrimp? Fresh, wild-caught shrimp are a delicacy I don’t often get in the summer, mostly because we spend that time in New Jersey, where scallops are the fresher, more plentiful alternative. Not that you can’t get good, fresh-frozen shrimp at the better grocery stores there, but if you want truly fresh, wild-caught shrimp, your best bet is to be near the Gulf or the southern Atlantic coast.</p><p>As it happens, the Kitchen Goddess has a private source for shrimp. My brother, who lives in the tiny coastal town of Port Aransas, Texas, periodically heads down to the wharves when the shrimpers are coming in and bags a few pounds that he then ships overnight to me. I know, I know – I don’t deserve such largess. So I send him the occasional tin of my rollout cookies, and he seems to think it’s an acceptable trade: cookies for shrimp.</p><p>According to <i>The New York Times</i>, some large chains, like Wegman’s and some regional Whole Foods Markets, as well as upscale markets like Eataly and the Lobster Place in New York, also carry fresh shrimp, albeit at a premium price. But most wild shrimp is frozen and shipped around the country, where it shows up either in bags in supermarket freezers, or thawed and piled on ice. The quality varies widely, depending on how the shrimp was processed after catching. The best quality wild shrimp have been frozen without chemicals, either onshore soon after harvesting, or on plate freezers while still on the boat. You can find this shrimp at upscale supermarkets and fish shops; ask for chemical-free wild shrimp.</p><p>Good shrimp have such wonderful flavor that the simplest preparations are the best. The one here is so simple it seems like hardly any trouble at all. And the Kitchen Goddess loves any recipe that lets her avoid stove-top cooking in favor of a sheet pan.</p><p>The garlicky, lemony flavors are the same as in classic shrimp scampi, but cooking the whole thing on a sheet pan is even simpler than in a skillet, and roasting the lemon slices adds caramelization and a deep, concentrated lemon flavor that you don’t get as strongly with the skillet method. Surrounding the lemon slices with the wine produces a sauce you don’t even have to think about. And then there’s the butter... </p><p>Need I say more? Serve it with crusty bread for dipping, or over pasta or rice to absorb the sauce. A bonus spritz of lemon juice and red pepper flakes or Aleppo pepper add a final flourish. And the whole process takes less than half an hour, so get that parsley chopped before you start. Your family and your guests will love you for the change of pace.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZMQRWGhPVFpl7wQ3UVca9BPHtaCla80m6CxxrjS-FbuGZyt4M4bNeo3a0cDHqz-ymNMB6XcmuBxYyjfUB_06ErOnqqcfnZtiwODOXNY7lbqXGSNifWA61QY74yQC_r0LycaCHZjZxZZbYrV-RIjfFChDeuhlrcA6PPOHu6bIpYgY_9tqX7Rr0D4Z3kQ/s5184/Sheet%20pan%20scampi%20RTE%20plated%208979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3888" data-original-width="5184" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZMQRWGhPVFpl7wQ3UVca9BPHtaCla80m6CxxrjS-FbuGZyt4M4bNeo3a0cDHqz-ymNMB6XcmuBxYyjfUB_06ErOnqqcfnZtiwODOXNY7lbqXGSNifWA61QY74yQC_r0LycaCHZjZxZZbYrV-RIjfFChDeuhlrcA6PPOHu6bIpYgY_9tqX7Rr0D4Z3kQ/w640-h480/Sheet%20pan%20scampi%20RTE%20plated%208979.JPG" width="640" /></a></div><br /><p><br /></p><h3 style="text-align: left;"><span style="color: #38761d;">Sheet Pan Shrimp Scampi</span></h3><p><i>Adapted from Melissa Clark in </i>The New York Times.</p><p><br /></p><p>Serves 2-3.</p><p><br /></p><p><b>Ingredients</b></p><div style="text-align: left;">2 lemons (one for cooking, one for serving)<br />Extra-virgin olive oil<br />1 teaspoon fine sea salt, plus more as needed<br />1 cup dry white wine<br />3 tablespoons unsalted butter<br />1 pound peeled large or extra-large shrimp<br />2-3 garlic cloves, thinly sliced<br />¼ teaspoon Aleppo pepper or ⅛ teaspoon red pepper flakes<br />Freshly ground black pepper<br />¼-½ cup fresh parsley, chopped</div><p><br /></p><p><b>Directions</b></p><p><i>Note: In some stoves, the broiler is separate from the oven; in others, the difference between broiling and baking/roasting is merely a setting. These directions attempt to accommodate that difference.</i></p><p>Preheat your oven to broil, with a rack set about 4 inches from the heating element. If your oven is separate from your broiler, also heat the oven to 450º.</p><p>Slice one of the lemons into ¼-inch thick slices. Remove the seeds. Arrange the lemon slices in a single layer on a rimmed baking sheet.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBm1aCA-E_WJ5uf4AwePMfAzgj4a7bdUI-w6YZT3jGW8moCqCwmelZA9Lg5TLrkSNfPbrBwqrt_LA9LUdQUlQ98vBnTcjuBthG8edgz7oT2f7QLPaeOhHLLNWIKQwdf8ys3CaqdZnUp2JPPAghM7pJeLdcdqoi1Nhb77L18huS0v_lhv4yfDIWwpY5fQ/s5184/Lemons%20for%20roasting%20on%20pan%208972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3888" data-original-width="5184" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBm1aCA-E_WJ5uf4AwePMfAzgj4a7bdUI-w6YZT3jGW8moCqCwmelZA9Lg5TLrkSNfPbrBwqrt_LA9LUdQUlQ98vBnTcjuBthG8edgz7oT2f7QLPaeOhHLLNWIKQwdf8ys3CaqdZnUp2JPPAghM7pJeLdcdqoi1Nhb77L18huS0v_lhv4yfDIWwpY5fQ/w640-h480/Lemons%20for%20roasting%20on%20pan%208972.JPG" width="640" /></a></div><br /><p>Brush the lemon slices generously with oil and sprinkle lightly with salt. Carefully pour the wine onto the baking sheet, without pouring it directly onto the lemon slices.</p><p>Broil the lemons and wine until the tops of the lemon slices are caramelized and charred in spots, and the wine has reduced by half. This can take anywhere from 6 to 12 minutes, depending on the intensity of your broiler, so watch carefully.</p><p>Once the lemons are caramelized and the wine is reduced, remove the pan from the heat. (If your broiler is in your oven, switch the setting from broiler to baking/roasting at 450º.)</p><p>Meanwhile, in a medium pot over medium heat, melt the butter. Off the heat, combine the raw shrimp, garlic, ¾ teaspoon salt, the Aleppo pepper (or red-pepper flakes) and black pepper, then toss with the butter to coat the shrimp well.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTe-CpIA88f9dFL2StzBA2Mf0xiTSLN1MyhNKXlLzzEXhOjMux9XxhjCQ-vg-BV3Jb_zEJ-H_75j6-7I9eguSIVIPIufSACAJOZskNxXS6H7GIg_U4WR5gCvCADfoDA6erezd4y-XFEoRDGrOMo06K2IE4Nq7Fz5a8ATdkJskzyX-N7RniCASWlK7plQ/s5184/Shrimp%20+%20lemon%20broiled%20on%20sheet%20pan8975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3888" data-original-width="5184" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTe-CpIA88f9dFL2StzBA2Mf0xiTSLN1MyhNKXlLzzEXhOjMux9XxhjCQ-vg-BV3Jb_zEJ-H_75j6-7I9eguSIVIPIufSACAJOZskNxXS6H7GIg_U4WR5gCvCADfoDA6erezd4y-XFEoRDGrOMo06K2IE4Nq7Fz5a8ATdkJskzyX-N7RniCASWlK7plQ/w640-h480/Shrimp%20+%20lemon%20broiled%20on%20sheet%20pan8975.JPG" width="640" /></a></div><br /><p>Transfer the shrimp mixture to the baking sheet, arranging the shrimp in an even layer on top of the lemon slices. Roast at 450º for 3-5 minutes, until the shrimp are cooked through. Remove the pan from the oven and toss the lemons and shrimp together; taste, and add more salt if needed. </p><p>Move the shrimp, lemons and any pan juices to a serving platter and sprinkle with parsley and more Aleppo pepper (or red-pepper flakes).</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghlkVEr1sP64TSY0Is-VwbwBgcoOjrIybVs8IlHCLlDePp4wM7LA41PISQW6ONGxMdlFL0KQZ4Sx-BDBBmaCc_p5tSfpiisS2_6HLQbW54XeHon3FKYQ5spibZhXtDTx5Ne24W2EbblXUYAN5ldA8t078FoEViAh-fK5JxkVwDY8vF2pgGw1atpYMU-A/s5184/Sheet%20pan%20scampi%20RTE%20plated%208979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3888" data-original-width="5184" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghlkVEr1sP64TSY0Is-VwbwBgcoOjrIybVs8IlHCLlDePp4wM7LA41PISQW6ONGxMdlFL0KQZ4Sx-BDBBmaCc_p5tSfpiisS2_6HLQbW54XeHon3FKYQ5spibZhXtDTx5Ne24W2EbblXUYAN5ldA8t078FoEViAh-fK5JxkVwDY8vF2pgGw1atpYMU-A/w640-h480/Sheet%20pan%20scampi%20RTE%20plated%208979.JPG" width="640" /></a></div><br /><p>Serve immediately, with thick, crusty bread or pasta or rice to soak up the juices. Serve wedges from the reserved lemon for squeezing.</p><p><br /></p><p><br /></p>Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.com0tag:blogger.com,1999:blog-6862683052085584444.post-89110156279701516562022-10-27T08:30:00.002-05:002022-10-27T14:06:10.903-05:00Throwback Thursday<h3 style="text-align: left;"><span style="color: #38761d; font-family: georgia;"><i>What’s cooking? Sheet-Pan Skirt Steak with Broccoli and White Beans</i></span></h3><div><span style="color: #38761d; font-family: georgia;"><i><br /></i></span></div><div><span style="color: #38761d; font-family: georgia;"><i><br /></i></span></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq2pIlRmlJ0LV_xiZF6CulRgnitKxW94Uf7W_y5d-BfQK5_Ko-YZf5RIP0EC2AjdJKuoOcHkBMo_1ghPHVCrTLVltLrZZSZ3IY1w5jq2fRpGgu47tAtB1kG2MsXcXpqQu-ePTT5xY2aVJQt1e5XsZk0zASCTKQw3tr_OYgS-Nz24ROgNUlwiYG--MZgw/s5184/Hanger%20steak%20with%20broccoli%20and%20beans%20RTE%204821.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3888" data-original-width="5184" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq2pIlRmlJ0LV_xiZF6CulRgnitKxW94Uf7W_y5d-BfQK5_Ko-YZf5RIP0EC2AjdJKuoOcHkBMo_1ghPHVCrTLVltLrZZSZ3IY1w5jq2fRpGgu47tAtB1kG2MsXcXpqQu-ePTT5xY2aVJQt1e5XsZk0zASCTKQw3tr_OYgS-Nz24ROgNUlwiYG--MZgw/w640-h480/Hanger%20steak%20with%20broccoli%20and%20beans%20RTE%204821.JPG" width="640" /></a></div><br /><p><br /></p><p>It occurred to me the other day – as I was thinking about dinner – that I have been writing this blog for 13 years. Yes, just the 13 years. That’s a lot of recipes... almost 400, if you’re counting. But who’s counting?</p><p>In any case, while not every recipe has been a winner, many of them are really excellent, if I do say so myself. Quite a few that even the Kitchen Goddess has forgotten about. So I’m going to toss a few of those your way, on a somewhat regular basis, and hope that you will re-discover a winner. And if you haven’t been paying super-great attention for all this time, you might discover one for the first time.</p><p>Today’s “throwback” dish was posted Friday, December 9, 2016. I made it just the other night for my prince, and we were both struck at how tasty – and easy – it was. Then I mentioned the dish to a neighbor, and she liked the sound of it so much that she made it, too. And loved it. And her family loved it. So that was enough encouragement for me. And we both like that it was a single sheet-pan dinner.</p><p>Back when I posted this recipe, I had seriously overbought in the balsamic vinegar section of my grocery store. So I needed a way to use it. And the fact that this recipe uses a half cup of the stuff weighed heavily in its favor. That combination of sweet from the balsamic vinegar and pungent tang from the mustard act like magic with the flavor of the meat. Here’s what else I noted in the post:</p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;">■ The whole meal cooks in one pan. Get that? The whole meal. One pan. (Okay, you’ll also want a big bowl for tossing the broccoli and a small bowl or jar for the dressing/marinade, but let’s not quibble over numbers.)</p></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;">■ The process – which included trimming and slicing the broccoli – took less than an hour. (Kitchen Goddess aside: The sweetness of those big, thick broccoli stems, when trimmed of the tough outer layer, will surprise you.)</p></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;">■ The deliciousness factor is way high because the meat juices drip down to flavor the beans and broccoli as they cook. For maximum flavor, do yourself a favor – a flavor favor! – and get fresh oregano.</p></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;">■ The concept is terrifically flexible: the meat can be hanger steak or skirt steak or flank steak, the veggies can be broccoli or broccolini or (according to reviews) brussels sprouts or asparagus. And the beans can be any canned white beans: Great Northern, navy, cannellini. (Just FYI, the Kitchen Goddess’s faves are the large white cannellini, but she has used navy beans and even black-eyed peas in a pinch. Don’t make another trip to the store just for the beans.)</p></blockquote><p>The <strike>nitpickers </strike> more astute observers among you will note that the headline says “skirt steak,” and yet the photos are all of hanger steak. You work with what you’ve got – or, rather, what your butcher has to offer. I make this point to prove that it doesn't really make any difference which of these cuts you find. Most recently, we had skirt steak, and loved every bite. </p><p><span style="color: #cc0000; font-family: georgia;"><i>Kitchen Goddess note on meat: The three beef cuts that are best for this type of cooking – skirt steak, hanger steak, and flank steak – are all what used to be known as “butcher’s steaks,” because butchers would often keep it for themselves rather than offer it for sale. Hanger and skirt steak come from the diaphragm, while flank steak comes from an area behind the diaphragm. They’re not pretty, and they’re not sliced from a larger part of the cow, so they are the shape and size they are. But they’re very flavorful. They need to be marinated, to tenderize them, then cooked quickly and at high heat. Before serving, you should slice them thinly and</i> <i><u>against the grain of the beef</u>.</i></span></p><p><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WoVCDHWXchMjA4lZtPRQ1ar4m8UUl2qpbpHCOJ2ZpiNIh7H6_uqNKBW3QAxJyosda7nKsczDPPtzbTe-wjoOBmwSf7mnNlZr6ad5l68XVsGtHk7UBHGg0BcJe470dCF5oXtGEYuGFUQWdx8TMuP8bc1nvXZdZBJ25VhCPlHb-2WXGBJxP73nskwlCg/s220/Beef%20cuts.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="131" data-original-width="220" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WoVCDHWXchMjA4lZtPRQ1ar4m8UUl2qpbpHCOJ2ZpiNIh7H6_uqNKBW3QAxJyosda7nKsczDPPtzbTe-wjoOBmwSf7mnNlZr6ad5l68XVsGtHk7UBHGg0BcJe470dCF5oXtGEYuGFUQWdx8TMuP8bc1nvXZdZBJ25VhCPlHb-2WXGBJxP73nskwlCg/w320-h191/Beef%20cuts.png" width="320" /></a></i></div><i><span style="color: #cc0000; font-family: georgia;">Skirt steak and hanger steak come from the diaphragm. Both are prized for their flavor, but both need marinating for a good hour. If you get skirt steak, ask your butcher to remove any traces of the tough membrane that surrounds it. Flank steak is leaner and not quite as flavorful, but responds well to marinating. Flank steak and skirt steak are popular as fajita meat; hanger steak is mostly used in French restaurants for steak frites. All three – hanger, skirt, and flank meat – should be cooked quickly and at high heat. </span></i><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJ7GRe6869LnvBDefhD4jKa5U6BwjIF4QfTUrNPXIeoSHx7mx8ocfoBw6vxec9qJcx9mhoFZFfqvkWIAProFDvkgQg-QtowYc-2OKPQaZC00zaxgr0EPuONPVBCqNKkpOLD0epwZtfRzSn5Z4rW3XD4r3HMioFvDxtYPeI9m6n8Mv1GPzgUNrvW5W2g/s4261/Sheet%20pan%20steak%20cooked%204813b.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3196" data-original-width="4261" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJ7GRe6869LnvBDefhD4jKa5U6BwjIF4QfTUrNPXIeoSHx7mx8ocfoBw6vxec9qJcx9mhoFZFfqvkWIAProFDvkgQg-QtowYc-2OKPQaZC00zaxgr0EPuONPVBCqNKkpOLD0epwZtfRzSn5Z4rW3XD4r3HMioFvDxtYPeI9m6n8Mv1GPzgUNrvW5W2g/w640-h480/Sheet%20pan%20steak%20cooked%204813b.JPG" width="640" /></a></div><p><br /></p><h3 style="text-align: left;"><span style="color: #38761d;">Sheet-Pan Skirt Steak with Broccolini and White Beans</span></h3><p><i>Adapted from Rhoda Boone in epicurious.com, August 2015</i></p><p><br /></p><p>Serves 4.</p><p><br /></p><div style="text-align: left;"><b>Ingredients<br /></b>4 large garlic cloves, divided<br />½ cup balsamic vinegar<br />3 tablespoons Dijon mustard<br />2 tablespoons chopped fresh oregano leaves, divided<br />1½ teaspoons kosher salt, divided<br />¾ teaspoon freshly ground black pepper, divided<br />½ cup plus 2 tablespoons extra-virgin olive oil, divided<br />1½ pounds skirt steak (or hanger steak or flank steak – see note above.If you use skirt steak, which is long and thin, cut it into two short pieces, for more even access to the heat)<br />1 pound broccoli or broccolini<br />1 can (15-ounce) white beans, drained and rinsed</div><p>Special equipment: An ovenproof wire rack that fits inside an 18x13-inch rimmed baking sheet</p><p><br /></p><div style="text-align: left;"><b>Directions<br /></b>Make the vinaigrette marinade: Mince 2 of the garlic cloves and put them into a large jar or medium bowl. Add the vinegar, mustard, 1 tablespoon of the oregano, 1 teaspoon of the salt, and ½ teaspoon of the pepper, whisking to combine well. Slowly drizzle in ½ cup of the oil, whisking constantly to emulsify the mixture. Set aside ¼ cup of the vinaigrette for serving.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuCeCbWmxtHUGt1kuoq5C24daoS7pndE5cVuXBNLOe3tYL1upjmyn4eEwXQRRCRkcsG8oW-pDgP_m4aOLIdH4g9ilDzXyW0-5QXueEkAf0f049vxri0ACb3_6jp7RF5TTv1WOh0Zv9qAh3XnnR7rJ-YiT-8DrE4IcIyLpQYF8eqBE9HdEKcD_ivCKqQg/s5024/Marinating%20Hanger%20Steak%204809.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3771" data-original-width="5024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuCeCbWmxtHUGt1kuoq5C24daoS7pndE5cVuXBNLOe3tYL1upjmyn4eEwXQRRCRkcsG8oW-pDgP_m4aOLIdH4g9ilDzXyW0-5QXueEkAf0f049vxri0ACb3_6jp7RF5TTv1WOh0Zv9qAh3XnnR7rJ-YiT-8DrE4IcIyLpQYF8eqBE9HdEKcD_ivCKqQg/w400-h300/Marinating%20Hanger%20Steak%204809.JPG" width="400" /></a></div><p>Place the steak into a half-gallon zip-lock bag and pour in the remaining vinaigrette. Seal the bag and massage to coat the meat with the vinaigrette. (Alternatively, you can place the meat in a shallow glass dish and pour the marinade over it. But that would mean dirtying another dish, wouldn’t it?) Let the meat marinate at least 30 minutes or up to 1 hour.</p><p><br /></p><p><br /></p><p><br /></p><p>While the meat is marinating, use a vegetable peeler to remove the tough outer layer of the broccoli stems, and slice the broccoli lengthwise in pieces about ¼ inch thick. (If you have broccolini instead, slice only the thickest of the stems.)</p><p>Preheat the broiler and thinly slice the remaining 2 garlic cloves.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCwckndll8etSN4pK2HHN6BvJqx_ff3zdU6_SaiUjIexhX3O_QLE2XImjJsEXcDyFnS-VS9mCP1KshV3bmakVpDpuc4rTD87m7Yi3nhofop8RqlNJudB21Sq3UFNKp5-yxjcPbToC51c6cTR0yBFw8lq3e75pjHQQEzGlOeudvA2aG6ya0-EidNCHZeA/s4261/Sheet%20pan%20raw%20broccoli%204810.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3196" data-original-width="4261" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCwckndll8etSN4pK2HHN6BvJqx_ff3zdU6_SaiUjIexhX3O_QLE2XImjJsEXcDyFnS-VS9mCP1KshV3bmakVpDpuc4rTD87m7Yi3nhofop8RqlNJudB21Sq3UFNKp5-yxjcPbToC51c6cTR0yBFw8lq3e75pjHQQEzGlOeudvA2aG6ya0-EidNCHZeA/w640-h480/Sheet%20pan%20raw%20broccoli%204810.JPG" width="640" /></a></div><p><br /></p><p>In a large bowl, toss the broccolini with the remaining 2 tablespoons of oil, 1 tablespoon of oregano, ½ teaspoon of salt, and ¼ teaspoon of pepper. Lay the broccoli out on a rimmed baking sheet, and broil it about 4 inches from the heat for 5 minutes, then remove the pan from the oven. Spoon the beans around the broccoli and scatter the sliced garlic on top. Set the wire rack on top of the beans and broccoli. Remove the steak from the marinade and allow excess to drip off. Place the steak on the rack and discard the marinade.</p><p>Broil the steak about 3 minutes per side for medium-rare. (If you use hanger steak, which is thicker, let it cook an extra minute per side.) Remove the pan from the oven and let the steak rest 5 minutes before slicing.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0WWI89w5Fy96BLrIEvayWt4XktpZGD0P0bKaX9op8xkUYfoDp-f-OYijahukL_sO3IaYSRrdi5YTUeB3wbYEXk5yC2oCXZm7UWJCNBHNDPVv6WU5LY-yCZ1H2obHSdvfUOhHB1TT885pPFhJ4tFJSrTHl3kE9yGNmAmle7f3aVSvEnbGemmRcbAJthw/s5184/Hanger%20Steak%20sliced%204818.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3888" data-original-width="5184" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0WWI89w5Fy96BLrIEvayWt4XktpZGD0P0bKaX9op8xkUYfoDp-f-OYijahukL_sO3IaYSRrdi5YTUeB3wbYEXk5yC2oCXZm7UWJCNBHNDPVv6WU5LY-yCZ1H2obHSdvfUOhHB1TT885pPFhJ4tFJSrTHl3kE9yGNmAmle7f3aVSvEnbGemmRcbAJthw/w640-h480/Hanger%20Steak%20sliced%204818.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Hanger steak, which is thicker than skirt steak.</td></tr></tbody></table><p>Meanwhile, divide the broccoli-bean mixture among four plates. Thinly slice the steak <u>against the grain</u> (i.e., perpendicular to the long thin strips of muscle) and serve with the reserved vinaigrette alongside.</p><p>If you are more organized than the Kitchen Goddess, you can make the vinaigrette up to 3 days ahead.</p><p>And a Happy Halloween to you all!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rBsxnYeDAZKvglzrFmIhkidhhEqLGzYQFAAdFxpmDxR3BXGbwK6Kv5aOTn6D9n-fRQ7o5crpwGB3ViavSnzU2PTYnBacpjxdoEh6PTjP9VbZAxks6L_jRppkj32VopgIbg18Eu_lp2h3KFz1tlRMpX__DBqlZfSNEkgYugFCNrWqpB0YqUyLFKgvYQ/s2904/Halloween%202016%20Haunted%20House.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2904" data-original-width="2178" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rBsxnYeDAZKvglzrFmIhkidhhEqLGzYQFAAdFxpmDxR3BXGbwK6Kv5aOTn6D9n-fRQ7o5crpwGB3ViavSnzU2PTYnBacpjxdoEh6PTjP9VbZAxks6L_jRppkj32VopgIbg18Eu_lp2h3KFz1tlRMpX__DBqlZfSNEkgYugFCNrWqpB0YqUyLFKgvYQ/w480-h640/Halloween%202016%20Haunted%20House.JPG" width="480" /></a></div><br /><p><br /></p>Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.com0tag:blogger.com,1999:blog-6862683052085584444.post-44399018413662890462022-10-17T08:00:00.010-05:002022-10-17T08:00:00.223-05:00 My Half-Full Glass of Lemonade<p><span style="color: #38761d; font-family: georgia; font-size: medium;"><i>What’s cooking? Crunchy Baked Pesto Chicken Thighs</i></span></p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-3kugmB_9skTTuUBQJio3bBPauznCgi80xLo_uKDKeg5ofolY3fEK3RjkSLS6Kt4y_Cr6y2QrdBM_ubkjGzQxdRXuEd2PZvigMmm7Zi3Qa1cW4SxoFuucRw2pF94_37T-Xm_y9-FUftXeoI5H_27g0-7uCT81_CYL9_TKCrL-b54dJ5f0iICBVyOPg/s4633/Crunchy%20Pesto%20Chicken%20RTE%20plated%20w%20salad9074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3474" data-original-width="4633" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-3kugmB_9skTTuUBQJio3bBPauznCgi80xLo_uKDKeg5ofolY3fEK3RjkSLS6Kt4y_Cr6y2QrdBM_ubkjGzQxdRXuEd2PZvigMmm7Zi3Qa1cW4SxoFuucRw2pF94_37T-Xm_y9-FUftXeoI5H_27g0-7uCT81_CYL9_TKCrL-b54dJ5f0iICBVyOPg/w640-h480/Crunchy%20Pesto%20Chicken%20RTE%20plated%20w%20salad9074.JPG" width="640" /></a></div><br /><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXrHeAcr6RsL0TVJbHXd0XXp9MGNz7rPnNyv3mbg12wT9JLzZA9TwOaQLwuc1Czh0m-QpfBM_AqCqdpWHp4n-n6n5uDR8Nw2tJEMbPGA85uCh4oO9-ODGjBl2O-hVieKpwbrURctXVqeLIiaiR_GO8Rc2FX7imqIv5pKvTERsHJnPfkuyY8-O1dzLLg/s3504/Grand%20Canyon%20shutterstock_97706066.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2336" data-original-width="3504" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXrHeAcr6RsL0TVJbHXd0XXp9MGNz7rPnNyv3mbg12wT9JLzZA9TwOaQLwuc1Czh0m-QpfBM_AqCqdpWHp4n-n6n5uDR8Nw2tJEMbPGA85uCh4oO9-ODGjBl2O-hVieKpwbrURctXVqeLIiaiR_GO8Rc2FX7imqIv5pKvTERsHJnPfkuyY8-O1dzLLg/s320/Grand%20Canyon%20shutterstock_97706066.jpg" width="320" /></a></div>I’m supposed to be in Arizona today, enjoying the magnificence of the Grand Canyon with a couple of good friends. But an hour before the car that would take us to the airport arrived, we got a call from the husband in that couple, saying that his wife was having horrible back pain, and they wouldn't be able to go on the trip. That was Wednesday.<br /><p></p><p><br /></p><p><br /></p><p>We took a few moments to assess the situation. We could go anyhow – plane and hotel reservations were still intact, our bags were packed, and we had no health issues. But the major point of the trip was to see this other couple – the Grand Canyon was just a vehicle for the get together – and we wouldn’t enjoy the experience nearly as well without them.</p><p>So we canceled, too. And then we worked on making lemonade out of these lemons.</p><p>It wasn’t as hard as you’d imagine. After all, the Grand Canyon will still be there when we get around to setting up another trip, and the airline cheerfully saved the tickets for another time. So we called off the car, unpacked our bags, and poured a glass of wine to help us think.</p><p>Then we realized: we had nothing to do for a week. NOTHING. No doctor or dentist appointments, no PT or chiropractic sessions, no meetings, no lunch/dinner dates, no hair appointments, no need for manicure/pedicure, ...Well, the list just goes on. When’s the last time you had that kind of freedom? After a while, we caved to the most immediate impulse and called friends to go to dinner; but by and large, we’re just “chillin’.” And it’s been a great week. I’m thinking we should schedule this sort of “vacation” more often. Just tell everyone we’ll be out of town, and hang out at home.</p><p>Plus, here I am with time for a post. Something for you and something for me!</p><p>I’ve been loving this recipe so much – soooo easy – that I’ve probably made it too often, but my prince hasn’t complained even once. It’s fast and flavorful and – except for the pesto – doesn’t use a lot of weird ingredients. Of course, the Kitchen Goddess doesn't think pesto is weird. She always has pesto on hand – she can’t seem to resist the urge to make it anytime she has enough herbs. (Check out this post on four kinds of pesto: <a href="http://spoonandink.blogspot.com/2014/07/its-pesto-party-whats-cooking-4-pestos.html" target="_blank">It’s a Pesto Party!</a>) These days, lots of grocery stores will sell pesto they make in-house. So find some pesto, make some pesto,... whatever. But definitely try this recipe.</p><p><span style="color: #990000; font-family: georgia;"><i>Kitchen Goddess note on panko versus regular breadcrumbs: For starters, panko is not a weird ingredient. Au contraire, panko is a Japanese style of breadcrumb – available in most grocery stores – made from a crustless white bread that is processed into flakes and then dried. Because the consistency is drier and flakier than regular breadcrumbs, panko absorbs less oil than traditional breadcrumbs, producing a lighter, more delicate crunch. You can always use breadcrumbs instead, but you won’t get that delicate crunch.</i></span></p><p><span style="color: #990000; font-family: georgia;"><i><br /></i></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13BwL3iRjdaA_6EHbRPQT13GB3Ur3d-AUMYc1zJJtNKTYU-rWQpCWXDL-QmaMUr4VRn2swYpmdc5sC-xVoKnkxkrz2Pjul8SSEdXNbzgZW6SWUu4C5jLW_c7k0UIV6ArbH-XzznYYQ2L9EHi1nK-Nwe8f-G1Y7EYeVxKBRdW5hnWPY1jgiZ-BW1F2Qw/s4075/Crunchy%20Pesto%20Chicken%20RTE%20plated%20close-up%209077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3056" data-original-width="4075" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13BwL3iRjdaA_6EHbRPQT13GB3Ur3d-AUMYc1zJJtNKTYU-rWQpCWXDL-QmaMUr4VRn2swYpmdc5sC-xVoKnkxkrz2Pjul8SSEdXNbzgZW6SWUu4C5jLW_c7k0UIV6ArbH-XzznYYQ2L9EHi1nK-Nwe8f-G1Y7EYeVxKBRdW5hnWPY1jgiZ-BW1F2Qw/w640-h480/Crunchy%20Pesto%20Chicken%20RTE%20plated%20close-up%209077.JPG" width="640" /></a></div><br /><p><br /></p><h3 style="text-align: left;"><span style="color: #38761d;">Crunchy Baked Pesto Chicken Thighs</span></h3><p><i>Adapted from RainbowJewels on</i> <a href="http://allrecipes.com">allrecipes.com</a>.</p><p><br /></p><p>Servings: 4</p><p><br /></p><p><b>Ingredients</b></p><div style="text-align: left;">2 pounds boneless, skinless chicken thighs<br />¼ cup prepared pesto<br />2 tablespoons olive oil plus 1½ teaspoons, divided<br />½ cup panko bread crumbs<br />½ cup Parmigiano-Reggiano cheese, finely grated<br />½ teaspoon salt<br />¼ teaspoon pepper</div><div style="text-align: left;"><br />Optional garnish: 2-3 tablespoons chopped parsley</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions</b></div><div style="text-align: left;"><b><br /></b>Preheat the oven to 450º. Line a baking sheet with parchment paper or use a Pyrex-type dish.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a small bowl, thin the pesto with 2 tablespoons of olive oil and mix well. Using a Ziploc bag or glass dish, marinate the chicken thighs with the olive oil/pesto mix for 30-45 minutes. </div><div style="text-align: left;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjitVDqAB_vxRJOm1FG-swpmfHGvkBwtyzm7k_A4SqdMbHxcz1kBfCGIUscPAIAuPnqgBkPmX8r23lqOPeqTSZcji18DsYrqdYPtQ9RMjuk1AaxO166f_ShtgE-AMSm2gg3KQdUp1375b13b0EzHwkElTjYbj6A3lcb6jR2S9hQO60hVrHmDeqlPqB0Fg/s4568/Panko-Parm%20mix%20for%20Crunchy%20Chihcken%209066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3427" data-original-width="4568" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjitVDqAB_vxRJOm1FG-swpmfHGvkBwtyzm7k_A4SqdMbHxcz1kBfCGIUscPAIAuPnqgBkPmX8r23lqOPeqTSZcji18DsYrqdYPtQ9RMjuk1AaxO166f_ShtgE-AMSm2gg3KQdUp1375b13b0EzHwkElTjYbj6A3lcb6jR2S9hQO60hVrHmDeqlPqB0Fg/w640-h480/Panko-Parm%20mix%20for%20Crunchy%20Chihcken%209066.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>When ready to cook, combine the panko, Parmesan cheese, 1½ teaspoons olive oil, salt, and pepper in a bowl. Mix well and set aside. Move the chicken onto the prepared baking sheet and spread the pesto marinade on top. Sprinkle the panko/parmesan mixture on the chicken and lightly press it onto the chicken.</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5B-Q5FoKeKFv2Aa0xBnuCSnDNP4zPEbN8rGTniBg617zimZHY1ihwlowmuFXfOqdvGVdYoqmV_MsUAitII-YcUJYELup0WzpNyKAnvo51lajQMYmnIzsnKnaucqMq7u7arGcRiwTTtVcrbIAuCU9_9SBKVPXcFH52SmTAiulJ0jVCtgz1iXS__XhaQ/s5178/Crunchy%20Pesto%20Chicken%20ready%20for%20baking%209068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3592" data-original-width="5178" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5B-Q5FoKeKFv2Aa0xBnuCSnDNP4zPEbN8rGTniBg617zimZHY1ihwlowmuFXfOqdvGVdYoqmV_MsUAitII-YcUJYELup0WzpNyKAnvo51lajQMYmnIzsnKnaucqMq7u7arGcRiwTTtVcrbIAuCU9_9SBKVPXcFH52SmTAiulJ0jVCtgz1iXS__XhaQ/w640-h444/Crunchy%20Pesto%20Chicken%20ready%20for%20baking%209068.JPG" width="640" /></a></div><br /><p>Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165º F. (That 20 minutes is just a guideline. The thickness of chicken thighs these days varies wildly, so the Kitchen Goddess recommends either a thermometer or – what she does – slice into one of the thicker ones and see if the juices run clear.)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid9CNIWibBTfRqfHjGvzRJV5udgCRT7FrpRK1MTHd00qMJ0Hqnjzbe7ou9Naadj6zmdCUaPrsAOw5Saphp5BEmSlmYqAUFnARcZy8LyEK4NsDhhnsxuNl5dLaoWxgQYh4Wex3PydIi6Ow4wkj4sGnLpTSfEltyoXAuxhCBTNkrjiVtEpcrabuk6jgOgw/s4973/Crunchy%20Pesto%20Chicken%20baked%20in%20pan%209071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3730" data-original-width="4973" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid9CNIWibBTfRqfHjGvzRJV5udgCRT7FrpRK1MTHd00qMJ0Hqnjzbe7ou9Naadj6zmdCUaPrsAOw5Saphp5BEmSlmYqAUFnARcZy8LyEK4NsDhhnsxuNl5dLaoWxgQYh4Wex3PydIi6Ow4wkj4sGnLpTSfEltyoXAuxhCBTNkrjiVtEpcrabuk6jgOgw/w640-h480/Crunchy%20Pesto%20Chicken%20baked%20in%20pan%209071.JPG" width="640" /></a></div><br /><p>Garnish with chopped parsley, if desired. All else you need is a veggie or salad.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ZeR1qVvUB6smVCcqzvV7Ap3pvE1xCBJwO0Y8U4UxuotuVED6QaTD85-acsdiL_Et1loXnv2HL5lY4kBsUsC0o1qVUdsymGzrViRszkBt7Rc5wL7iUCYbQKZms6e8fTmBqd-H0yMCC93NM8QdvW7pkyN-65PvDVHxJQl_KN6tcoKrZM8OXzdW7VMZ3Q/s4633/Crunchy%20Pesto%20Chicken%20RTE%20plated%20w%20salad9074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3474" data-original-width="4633" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ZeR1qVvUB6smVCcqzvV7Ap3pvE1xCBJwO0Y8U4UxuotuVED6QaTD85-acsdiL_Et1loXnv2HL5lY4kBsUsC0o1qVUdsymGzrViRszkBt7Rc5wL7iUCYbQKZms6e8fTmBqd-H0yMCC93NM8QdvW7pkyN-65PvDVHxJQl_KN6tcoKrZM8OXzdW7VMZ3Q/w640-h480/Crunchy%20Pesto%20Chicken%20RTE%20plated%20w%20salad9074.JPG" width="640" /></a></div><br /><p><br /></p><div><br /></div>Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.com0tag:blogger.com,1999:blog-6862683052085584444.post-8017670604027039972022-09-10T07:30:00.001-05:002022-09-10T07:30:00.188-05:00On the Road Again...<h3 style="text-align: left;"> <i><span style="color: #38761d; font-family: georgia;">What’s cooking? Broken Phyllo Cake with Orange Spiced Syrup</span></i></h3><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizCsPf2rVQmRqcaWQF_4vAxs5YhXd-v2IhEWsnsq4d2QseibsuPvQBvfSe2lMMajnRKIxdZyzjsDgSYGk-83EvFTwoyZ9V2Jk7kZf4wvcQwhB0eFpy2vl7xpwIMaiL9gg2-6y52crlByNuDa7C-QKUy0xEXxrljM38D1NF47Ld_2sb6pCbSHwa4toaHQ/s4381/Broken%20Phyllo%20cake%20RTE%202%20plates%209035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3286" data-original-width="4381" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizCsPf2rVQmRqcaWQF_4vAxs5YhXd-v2IhEWsnsq4d2QseibsuPvQBvfSe2lMMajnRKIxdZyzjsDgSYGk-83EvFTwoyZ9V2Jk7kZf4wvcQwhB0eFpy2vl7xpwIMaiL9gg2-6y52crlByNuDa7C-QKUy0xEXxrljM38D1NF47Ld_2sb6pCbSHwa4toaHQ/w640-h480/Broken%20Phyllo%20cake%20RTE%202%20plates%209035.JPG" width="640" /></a></div><p><br /></p><p><br /></p><p>Three college graduates – one a PhD – with long and successful careers behind them set out to drive to a friend’s house 35 miles away. I was one of them. (Not the PhD.) Because it’s mostly hill country driving, and because I’d actually looked it up on my phone, I knew it would be about 45-50 minutes.</p><p>I entered the address into the GPS on my phone, and off we went. I’d been to this woman’s house once, and thought we’d be heading down one of the back roads I knew, but I always trust WAZE to get me there without terrible traffic, so when we headed down I35, I thought, “Hmmm. Maybe an accident or construction on the other route.” We were moving in the right general direction, at least. Maybe this was just a different approach.</p><p>An hour later, we found ourselves in a dead end. I called our hostess, and she confirmed the address... sort of. “We live on Riverbend <i>Road</i>,” she said. “Not Riverbend <i>Avenue</i>.” This is perhaps a problem with lots of Texas roads – not enough original names.</p><p>“I’ve got it on my phone,” said the PhD. “Just head out this direction and turn left.”</p><p>“Don’t worry,” I said to the hostess. “We’ll be there soon.”</p><p>Well, “soon,” we had to call her back.</p><p>“What’s the address in your phone?” she asked the PhD. Turns out this time, we had the wrong town. (Lots of small towns in this area of Texas.)</p><p>Eventually, we got to our intended destination, but it had taken almost two hours.</p><p>So any time you are feeling cocky about how smart you are, stop for a minute and think about this story.</p><p>* * *</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhRnuohyEVtmsdyYNqEjgNE2-VVnG3U8BEDI4Dbs24kp_WVY6g6zoKVCwW3rEvNGD9Bb5gy3hTmzwDjBcy2FjKn2OS0mw3p620JjJFKqg02b1pxVFzsFFiKgaR_S6qluXLhu-vYoQlgU3jTLl3pQlG7OOdMeClqQyatIumh1jbS7idWIbr-QcOlr4jMw/s4805/Broken%20phyllo%20cake%20side%20view%20on%20plate%209033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3604" data-original-width="4805" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhRnuohyEVtmsdyYNqEjgNE2-VVnG3U8BEDI4Dbs24kp_WVY6g6zoKVCwW3rEvNGD9Bb5gy3hTmzwDjBcy2FjKn2OS0mw3p620JjJFKqg02b1pxVFzsFFiKgaR_S6qluXLhu-vYoQlgU3jTLl3pQlG7OOdMeClqQyatIumh1jbS7idWIbr-QcOlr4jMw/w640-h480/Broken%20phyllo%20cake%20side%20view%20on%20plate%209033.JPG" width="640" /></a></div><br /><p>The reason our hostess wasn’t especially upset about our tardiness is that we were bringing the dessert. Of course. I was upset because we’d actually started out on time, and as a person who is “punctually challenged,” I find it especially irritating to be ambushed by circumstances out of my control. Yes, I know the Road/Avenue thing wasn’t technically out of my control, but still...</p><p>In any case, all was forgiven when they saw the dessert. This cake, known as <i>portokalopita</i> in Greece, where it originated, is a spongy marvel soaked in spiced orange syrup.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7E60sLgd7IMvrRjmyI_MG2ElC73gFwJ4asYykh0d6GsO8P71OIwkNfwLODB3lGfxkgRARmYoaf0LHM9CFP9P-pylRM7GlcfyTi3Jjwwo-Gb2fTXg6sxWoYziAxc4rJUcX07twR4qJ_4ksf_suFrZ_8FcJvmI4LCw5x3t9kL_pVJXhWzUwONZEpfEMig/s4270/Broken%20phyllo%20cake%20for%201%20RTE%20blue%20plate%209043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3207" data-original-width="4270" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7E60sLgd7IMvrRjmyI_MG2ElC73gFwJ4asYykh0d6GsO8P71OIwkNfwLODB3lGfxkgRARmYoaf0LHM9CFP9P-pylRM7GlcfyTi3Jjwwo-Gb2fTXg6sxWoYziAxc4rJUcX07twR4qJ_4ksf_suFrZ_8FcJvmI4LCw5x3t9kL_pVJXhWzUwONZEpfEMig/w640-h480/Broken%20phyllo%20cake%20for%201%20RTE%20blue%20plate%209043.JPG" width="640" /></a></div><p><br /></p><p>So, how many ways do I love this cake?</p><p>1. The texture. The “flour” comes only from phyllo pastry that has been cut into strips and baked to a crisp before being folded into the batter. The resulting structure looks much like a sponge and has a delightful chewyness.</p><p>2. The syrup. That structure doesn’t just look like a sponge, it also acts like one, soaking up the syrup which has been infused with cinnamon, cardamom and bay for added dimensions of flavor then poured over the cake right out of the oven. And although the flavor of the cake has a whiff of orange before the pourover, the syrup fills every nook and cranny with spiced orange goodness.</p><p>3. The crust. Before the pourover, you poke holes in the crust with a toothpick. So the syrup doesn’t sit on top of the cake but funnels right to the inside, leaving the top crust nice and crunchy.</p><p>4. The efficiency. You’ll find that this cake – which is baked in a regular 9-inch cake pan – is sweet enough and rich enough to satisfy 10-12 guests. So it’s a great cake to take to a party – easy to make, no icing to labor over, and it travels well. A thin slice, served with a dollop of whipped cream or whipped cream mixed with plain Greek yogurt, is the perfect end to a meal.</p><p>I imagine that – much like the origins of Italian burrata cheese and the French fromage fort – this is one of those dishes that came out of some thoughtful cook saying “I must be able to do something with all these leftover bits of phyllo...”</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixV369HfmEGmggWoNT2Yzk6RBdGbOBr8GQRUcTh6L0erclNLF7mrIRsjDLfu7VWsHhpDMaosvixscggcJABWM1EHDon-6uuK6oj9PjeuPXUMSRnXPXYTv3fhZ36vMCS251bmsQeHlWDnUyCHytqJLFsSvruAkO0vziNx0KOFqHSGPovf03UqJ-nFyIBg/s4513/Broken%20phyllo%20cake%20whole%20on%20plate%209027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3387" data-original-width="4513" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixV369HfmEGmggWoNT2Yzk6RBdGbOBr8GQRUcTh6L0erclNLF7mrIRsjDLfu7VWsHhpDMaosvixscggcJABWM1EHDon-6uuK6oj9PjeuPXUMSRnXPXYTv3fhZ36vMCS251bmsQeHlWDnUyCHytqJLFsSvruAkO0vziNx0KOFqHSGPovf03UqJ-nFyIBg/w640-h480/Broken%20phyllo%20cake%20whole%20on%20plate%209027.JPG" width="640" /></a></div><br /><p><br /></p><p><span style="color: #38761d;"><b>Broken Phyllo Cake with Orange and Bay Leaves</b></span></p><p><i>Adapted from Rose Hattabaugh for Christopher Kimball's </i>Milk Street <i>Magazine</i></p><p><br /></p><p>Serves: 10-12</p><p><span style="color: #cc0000; font-family: georgia;"><i>Kitchen Goddess note on the oranges: You’ll need two whole oranges for the recipe: one for the grated zest in the cake, and one for the zest strips in the syrup. And it’s easier to zest both before juicing them. (You’ll likely need both oranges to get ½ cup of juice.) Use a rasp to grate the orange for the cake, and a regular veggie peeler to get strips for the syrup. The key with the strips is to get as little of the white pith as you can.</i></span></p><p><b>Ingredients</b></p><p><u>For the cake:</u></p><div style="text-align: left;">8 ounces (227 grams) phyllo, thawed<br />1 cup (214 grams) white sugar<br />1 large orange <br />1 cup (240 grams) whole-milk Greek yogurt (the KG has used both whole-milk and non-fat yogurt, with no discernible difference)<br />1 cup grapeseed oil or other neutral oil (canola, corn, peanut, sunflower, safflower, vegetable)<br />5 large eggs<br />1 tablespoon baking powder<br />¼ teaspoon kosher salt</div><p>Equipment: 1. a 9-inch cake pan whose sides are at least 2 inches high. (If the sides aren’t high enough, the syrup will overflow the pan.) 2. A half-sheet baking pan with a rim.</p><p><u>For the syrup:</u></p><div style="text-align: left;">1 cup (214 grams) white sugar<br />4 three-inch strips orange zest (or three 4-inch strips, or... you know)<br />½ cup orange juice<br />3-inch cinnamon stick (or ½ teaspoon ground cinnamon)<br />2 cardamom pods, lightly smashed (or ½ teaspoon ground cardamom)<br />3 whole bay leaves</div><p><br /></p><p><b>Directions</b></p><p><u>For the cake:</u> </p><p>Heat the oven to 350°F with a rack in the middle position.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_QGrtZ_JfbjOGcCLnySitZ5QezqId7SbgxSeKzcvgMSjpZO5RbeS-UNfVwf2tvLm7aJUSYPpc866TD6gEzBIXXK5zm8sN1LYv9IM9wVlNwcYg9eTa-1tbaTmfQ660L0yhIaHo_YCs9YsNADcv3DXf4E_ZNnVkix3UygKKJ9qg8jZOfMrf-fh_kMY2fA/s4542/Cutting%20phyllo%20for%20broken%20phyllo%20cake%209051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3407" data-original-width="4542" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_QGrtZ_JfbjOGcCLnySitZ5QezqId7SbgxSeKzcvgMSjpZO5RbeS-UNfVwf2tvLm7aJUSYPpc866TD6gEzBIXXK5zm8sN1LYv9IM9wVlNwcYg9eTa-1tbaTmfQ660L0yhIaHo_YCs9YsNADcv3DXf4E_ZNnVkix3UygKKJ9qg8jZOfMrf-fh_kMY2fA/w640-h480/Cutting%20phyllo%20for%20broken%20phyllo%20cake%209051.JPG" width="640" /></a></div><p><br /></p><p>Roll the thawed phyllo lengthwise, then slice the roll crosswise in ½-inch wide strips.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0UwtDt6EDXIGLzxWedMXEzf_g2-hI1IBFdbKh5JQim0e0L_pRcKnjjno4HfLYEPDxmCtwCzvop1RXtCHNZzmz9xdo_PPhTpDRzOU90QnsJNwgpbMc-rKuQTSjCPxpPCXevl5L-O2zt0GWIIk2Fvxm1t0BXoy66SX5ACEK59YSTwAGmxs9nMiaJ0-jZQ/s4772/Separating%20phyllo%20for%20baking%209055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3580" data-original-width="4772" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0UwtDt6EDXIGLzxWedMXEzf_g2-hI1IBFdbKh5JQim0e0L_pRcKnjjno4HfLYEPDxmCtwCzvop1RXtCHNZzmz9xdo_PPhTpDRzOU90QnsJNwgpbMc-rKuQTSjCPxpPCXevl5L-O2zt0GWIIk2Fvxm1t0BXoy66SX5ACEK59YSTwAGmxs9nMiaJ0-jZQ/w640-h480/Separating%20phyllo%20for%20baking%209055.JPG" width="640" /></a></div><p><br /></p><p>Transfer the phyllo strips to the rimmed baking sheet, using your hands to unfurl and separate the strips. Distribute the strips in an even layer and bake until brittle and light golden brown, 15 to 18 minutes, gently flipping the phyllo about halfway through. (You’ll need a spatula and your hands to do the turning – just try to rotate the bottom pieces to the top. And don’t worry if pieces break as they’re turning.) Cool to room temperature on the baking sheet.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxruHCT6dZ6Kgb_h94k8L_xImNj4KRm5KAVlGsCtEiuvuCz7TrnVFFfagZHHUIft_onRhGkzJI9nrZ9aXezzoHppfdV465lEfcEmXb1KJ9zY26fm0eifr1JG8Tbd-DlRHVziYyD4QsJnPWALDbLrpHxrBxSfs9tHomUoYXiR0atHghaD7bFWD8CjXXA/s4940/Broken%20phyllo%20in%20pan%20pre-baking%209016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3706" data-original-width="4940" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxruHCT6dZ6Kgb_h94k8L_xImNj4KRm5KAVlGsCtEiuvuCz7TrnVFFfagZHHUIft_onRhGkzJI9nrZ9aXezzoHppfdV465lEfcEmXb1KJ9zY26fm0eifr1JG8Tbd-DlRHVziYyD4QsJnPWALDbLrpHxrBxSfs9tHomUoYXiR0atHghaD7bFWD8CjXXA/w640-h480/Broken%20phyllo%20in%20pan%20pre-baking%209016.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Phyllo strips before baking.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjipkWT0AyF3o-MvhpaX7ELlx71L1hvbQ-jkkiIK6jVoSz5CWQLsuKrnH8EYB_cDAYrgHURoRc14qCz7NXnO8g1b1NtgNbbeWS4_7SGSB4oQWWlEIezFhTx_MMjiD8grdG8YxwF2T6GHL6QlQsMNzqQj3MOP2FLts6myVy4QisuGWGhK9RHFbQ4sDUtsw/s4914/phyllo%20strips%20baked%209019.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3686" data-original-width="4914" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjipkWT0AyF3o-MvhpaX7ELlx71L1hvbQ-jkkiIK6jVoSz5CWQLsuKrnH8EYB_cDAYrgHURoRc14qCz7NXnO8g1b1NtgNbbeWS4_7SGSB4oQWWlEIezFhTx_MMjiD8grdG8YxwF2T6GHL6QlQsMNzqQj3MOP2FLts6myVy4QisuGWGhK9RHFbQ4sDUtsw/w640-h480/phyllo%20strips%20baked%209019.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Phyllo strips after baking</td></tr></tbody></table><br /><p>While the phyllo is baking, mist the cake pan with cooking spray (or grease it with vegetable oil), line the bottom with a round of baker’s parchment, then mist/grease the parchment.</p><p>In the bowl of a stand mixer, place the sugar. Grate the orange over the sugar. (By grating the orange into the sugar, you get the maximum impact from the fragrant oils in the peel.) Using the paddle attachment to the mixer, beat the sugar and grated orange zest together at medium speed until fragrant, about 30 seconds. Reduce the mixing speed to low, and add the yogurt, oil, eggs (one at a time, making sure each is fully incorporated before adding the next), baking powder, and salt. Increase the speed to medium and beat about a minute, until the batter is well combined. Use a spatula to scrape the bowl as needed.</p><p>Remove the bowl from the mixer. Add half of the cooled phyllo to the batter base and, using a spatula, fold until the phyllo is well coated with the batter and almost evenly moistened. Add the remaining phyllo and continue to fold until no dry patches of phyllo remain.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7_u9ZV6LsJ7xbn6QMhijVgqB1JxaLFFTxEKPKJUHIlA3DYV60plYyIU3PromZnKbukhzikf3ZKCZ5BINvj60wFHOtckvoigtjXGcxXU8pvAkgk53kuSAD480uOG-adaGGhXrZK7WbT6zN3lDaKd5QLJg-DCNQaLA7ft_uALJ4TNKg0V2yzLTD_9U3Q/s4739/Folding%20phyllo%20into%20batter%209025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3555" data-original-width="4739" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7_u9ZV6LsJ7xbn6QMhijVgqB1JxaLFFTxEKPKJUHIlA3DYV60plYyIU3PromZnKbukhzikf3ZKCZ5BINvj60wFHOtckvoigtjXGcxXU8pvAkgk53kuSAD480uOG-adaGGhXrZK7WbT6zN3lDaKd5QLJg-DCNQaLA7ft_uALJ4TNKg0V2yzLTD_9U3Q/w640-h480/Folding%20phyllo%20into%20batter%209025.JPG" width="640" /></a></div><br /><p>Pour the batter into the prepared pan and use your spatula to gently spread (without compressing) the batter in an even layer. Bake until deep golden brown and a toothpick inserted at the center of the cake comes out clean, 45 to 50 minutes.</p><p>While the cake bakes, make the syrup.</p><p><u>For the syrup:</u></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRl9bmwBK68eXTRLTpvM9WBDOgmlQbSJuAUvH8PLR4hMVBvWDIzoO3vsQ9oMqpL5ZuAA2yhhWuEgmatjve72JrI3WgdIGEyWpPkQFXxkltaXWCoQZFvi02YF7gxfgfue9I9SEQjxacjwbkl4BY3MvoJBZnLvIRgAQh9rXQzO_VHiROBkuaGCCiVFn0Kw/s4962/Spiced%20syrup%20for%20Phyllo%20Cake%209062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3722" data-original-width="4962" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRl9bmwBK68eXTRLTpvM9WBDOgmlQbSJuAUvH8PLR4hMVBvWDIzoO3vsQ9oMqpL5ZuAA2yhhWuEgmatjve72JrI3WgdIGEyWpPkQFXxkltaXWCoQZFvi02YF7gxfgfue9I9SEQjxacjwbkl4BY3MvoJBZnLvIRgAQh9rXQzO_VHiROBkuaGCCiVFn0Kw/w640-h480/Spiced%20syrup%20for%20Phyllo%20Cake%209062.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>In a small saucepan, combine the sugar, orange zest strips and juice, cinnamon, cardamom, bay leaves and ½ cup water. Bring the mixture to a simmer over medium-high, stirring to dissolve the sugar, then transfer to a 2-cup liquid measuring cup or small bowl. You should have 1½-1⅔ cups. Cool to room temperature. (The KG sets the cup/bowl into an ice bath and stirs the syrup occasionally, to make sure it’s cool enough by the time the cake is done.)<p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjid3K5VHAFKjaJtUj7zRuhJu4BbfLnEOrjEsxHk8wmlYbqZPmUot_9Ac2WfBJl_ZIDwtQmz_enFmSjLxNfWyH6plvmEo2EJzuKuoK_i66xrmqF5caItYoJvfJ613O-V8LmsvpJaW7ZQu8JNPghjg1c0hEgAYHqQi6-UiZlMiRWeypAitp4fG4Fyi_usQ/s5184/Orange%20spiced%20syrup%20in%20Pyrex%20measure%209064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3888" data-original-width="5184" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjid3K5VHAFKjaJtUj7zRuhJu4BbfLnEOrjEsxHk8wmlYbqZPmUot_9Ac2WfBJl_ZIDwtQmz_enFmSjLxNfWyH6plvmEo2EJzuKuoK_i66xrmqF5caItYoJvfJ613O-V8LmsvpJaW7ZQu8JNPghjg1c0hEgAYHqQi6-UiZlMiRWeypAitp4fG4Fyi_usQ/w640-h480/Orange%20spiced%20syrup%20in%20Pyrex%20measure%209064.JPG" width="640" /></a></div><p><br /></p><p>When the cake is almost done, strain the syrup, discarding the zest strips, cinnamon stick, cardamom pods, and bay leaves.</p><p>Set the cake – still in its pan – on a wire rack and, using a toothpick, immediately poke holes (30-40) down deeply into the cake every inch or so. Slowly pour half the syrup evenly onto the warm cake, then let it stand for about 5 minutes to let the syrup soak in. After 5 minutes, slowly pour on the remaining syrup. Not all of the syrup will soak in immediately, and the excess liquid may flood the pan. Do not fret. Let the cake cool to room temperature and until all (or most) of the syrup has been absorbed, at least 2 hours or even overnight.</p><p>To serve, run a thin knife around the inside edge of the pan to loosen the cake, then invert the cake onto a platter. Lift off the pan and peel off the parchment, then re-invert the cake onto a serving plate. This part is best done over a sink or large pan, so that any remaining syrup doesn’t drip where you don’t want it to.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTicrzNDR1RDazwwqqXTi1hWEBCwj5TSAFTkgCcDWWYHTbQUdXcYToH_u36_XGR4n7zgvWT3zYqFGaxubICxMrQScjDVhaXsHw4NopMBPyVfWrusXBi8elnJDVQrKLtaQobpV63yjyjR8k9eLCqjVJO-sBuzf3cwgHqJt5VUwY3S1po1WcjgkMs6kCBw/s4330/Broken%20phyllo%20cake%20for%20two%20on%20blue%20plates%209040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3248" data-original-width="4330" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTicrzNDR1RDazwwqqXTi1hWEBCwj5TSAFTkgCcDWWYHTbQUdXcYToH_u36_XGR4n7zgvWT3zYqFGaxubICxMrQScjDVhaXsHw4NopMBPyVfWrusXBi8elnJDVQrKLtaQobpV63yjyjR8k9eLCqjVJO-sBuzf3cwgHqJt5VUwY3S1po1WcjgkMs6kCBw/w640-h480/Broken%20phyllo%20cake%20for%20two%20on%20blue%20plates%209040.JPG" width="640" /></a></div><p><br /></p><p>Serve slices slightly chilled or at room temperature, with a dollop of whipped cream, or whipped cream mixed with plain Greek yogurt. Leftovers will keep well wrapped in the refrigerator for up to four days.</p><p><br /></p><p><br /></p><p><br /></p>Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.com0tag:blogger.com,1999:blog-6862683052085584444.post-2833860980068570392022-05-29T08:00:00.002-05:002022-05-29T08:00:00.216-05:00A Culinary Salute to Our Armed Forces<h4 style="text-align: left;"><span style="color: #38761d; font-family: georgia;"><i> What’s cooking? Grilled Pork Tenderloin with Orange Marmalade Glaze</i></span></h4><p><br /></p><p><br /></p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-7TJDRMtpzSx46gmXmGSImGlVZs3gKX2KMa21QO9EoVY3mOzqxO9F84C3opUtz-bd--ZJoV9ftfNivagCVbGCkwf4QU8nXJMUSSO1sXUnhE8sUJIL7XvLs3EWxjzp0NWFQoBpB2k33CXwsOZrxr3MBeEIEu93jblRP_xNTfhNJyamfSREuIT_ZGC8Q/s4675/DSC08981.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4675" data-original-width="3506" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-7TJDRMtpzSx46gmXmGSImGlVZs3gKX2KMa21QO9EoVY3mOzqxO9F84C3opUtz-bd--ZJoV9ftfNivagCVbGCkwf4QU8nXJMUSSO1sXUnhE8sUJIL7XvLs3EWxjzp0NWFQoBpB2k33CXwsOZrxr3MBeEIEu93jblRP_xNTfhNJyamfSREuIT_ZGC8Q/w480-h640/DSC08981.JPG" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">A terrible photo of my Dad but I love the determination and excitement in his face.</span></td></tr></tbody></table><br /><p>Memorial Day.</p><p>It was always a special day for my dad, who was a pilot in World War II and treasured his memories of the men and women who served with him but never made it home. He was a big crier, so we never really got many stories about his experiences in the service. He’d start a story, then tear up, and never get finished. Start again, tear up again, and ... you get the picture. He spent time in Marrakesh, flying reconnaissance missions, and back in the U.S., he taught Chinese pilots to improve their skills on U.S. aircraft. I have a wonderful letter from one of those pilots, saying how honored he and his fellow pilots were to be taught by my Dad. So I think of Memorial Day as a day to honor him, too.</p><p>My father also enjoyed grilling anything, so I think he’d love today’s pork tenderloin recipe I discovered. As in many aspects of his life, Dad lived large, so his enthusiasm for grilling usually produced meat with a bit of char. “A little charcoal is good for you,” he’d always claim. But I don’t recommend that approach with this recipe.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsh6ksP7db6gkDh4T-PEHBu5XCjTv8jm15ddFAcAMDid46uNeDPZTZSEStP6RID6WJQJrjQZhWu2RfFBvSc5xUpb3ykBl2yHhG5-uUV9Z_OwGUtshomDGgzIk9JFM7EoUo-oKPhy7rQ1SlsEB8_VGADv_rYwM6O86rz5ol8e70G6L24RA5-GmrSDFDVQ/s4961/Grilled%20Pork%20w%20Marmalade%20glaze%20sliced%20RTE%208990.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3586" data-original-width="4961" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsh6ksP7db6gkDh4T-PEHBu5XCjTv8jm15ddFAcAMDid46uNeDPZTZSEStP6RID6WJQJrjQZhWu2RfFBvSc5xUpb3ykBl2yHhG5-uUV9Z_OwGUtshomDGgzIk9JFM7EoUo-oKPhy7rQ1SlsEB8_VGADv_rYwM6O86rz5ol8e70G6L24RA5-GmrSDFDVQ/w640-h462/Grilled%20Pork%20w%20Marmalade%20glaze%20sliced%20RTE%208990.JPG" width="640" /></a></div><br /><p>In fact, the best thing you can do with this recipe is to avoid cooking the pork too long. According to the National Pork Board, today’s pigs are bred to be much leaner than in the past, so that medium-rare is now a preferred doneness for tenderloins if you want to maximize juiciness and flavor. Those qualities come at an internal temperature of 145-150º. So you are well advised to use a good meat thermometer.</p><p>I found this recipe in a search for something simple to do with the pork tenderloins my prince brought home from Costco one day. As a little unsolicited plug for that store, I will say that their meat and fish tend to be exceptional without regard to the price. That’s because they do such volume that both meat and fish are very fresh. Of course, you have to be willing to buy more than you might otherwise, but it’s worth sticking some of it into the freezer.</p><p>So back to the recipe. You will not believe how flavorful is this sweet-salty marriage of marmalade and honey with the soy sauce. Very umami. And I don’t know of an easier sauce to make – no chopping or slicing or grinding, so it’s ready in 10-15 minutes. You likely have the major ingredients already: marmalade, honey, soy sauce. When I make it for my hubby, we practically fight over the leftovers. To be truthful, we don’t actually fight over the leftovers because I put them in a plastic container and don’t remind him about them. But if I told him about them, we’d have to have a serious discussion about sharing.</p><p>My friend, Gail, offered to make this pork dish for a ladies’ luncheon that I was hosting... Ok, so she didn’t offer. But when I asked, she was very gracious. (My friends are so kind that when I have what I call “a suggestion,” they just smile and say “fine.”) The instructions on the original recipe included a note to coat the meat with olive oil before grilling, but Gail forgot that part, recalling it in one of those “OMG!” moments only as she and her hubby were already grilling. Her husband suggested she not tell me. And when she mentioned it to another of the women coming to lunch, that woman also said, “Don’t tell Lee.” So, of course, she told me. This is the problem of being friends with the Kitchen Goddess.</p><p>But as it happens, the Kitchen Goddess had made this recipe and also forgot to oil the meat before grilling, and she decided it didn’t really matter, unless you’re really into keeping your grill clean. So I’ll leave that part of the instructions in the writing, but you have now been alerted.</p><p><i><span style="color: #990000; font-family: georgia;">Kitchen Goddess note: If you don’t have a grill, this pork can roast in the oven. The author suggests searing it on the stovetop in a frying pan, to develop a nice Maillard crust on all sides, then putting it in the oven for 15-20 minutes at 400º. Let it rest about 10 minutes before slicing.</span></i></p><p><i><span style="color: #990000; font-family: georgia;"><br /></span></i></p><p><span style="white-space: pre;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgBaHcKEd3zh8hdq31bfJ3mS25ZxvCeE8xfUgbYresU7S23BL1ZrOPtTLm_dw7MAl2bItpYbi7LSnyWJGzZZ1RorLUJegF1i497uY9poi23SDwuC3_WHBVARM9EIrvNmFF974gHebJ_eep-9QAEnsUdfBnv0CeifoiDu_v2VTAkhO1nqEVYa_Zoi5Uw/s3631/closer%20Sliced%20Pork%20w%20Marmalade%20Glaze%20RTE%20on%20platter%208995.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2724" data-original-width="3631" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgBaHcKEd3zh8hdq31bfJ3mS25ZxvCeE8xfUgbYresU7S23BL1ZrOPtTLm_dw7MAl2bItpYbi7LSnyWJGzZZ1RorLUJegF1i497uY9poi23SDwuC3_WHBVARM9EIrvNmFF974gHebJ_eep-9QAEnsUdfBnv0CeifoiDu_v2VTAkhO1nqEVYa_Zoi5Uw/w640-h480/closer%20Sliced%20Pork%20w%20Marmalade%20Glaze%20RTE%20on%20platter%208995.JPG" width="640" /></a></div><br /> <p></p><h3 style="text-align: left;"><span style="color: #38761d;">Grilled Pork Tenderloin with Orange Marmalade Glaze</span></h3><p><i>Adapted from Elise Bauer at <a href="https://www.simplyrecipes.com/" target="_blank">Simply Recipes</a> </i></p><p><br /></p><p>Total time: 90 minutes, including the marinade time, and you can even cut that short.</p><p>Serves 2-3. (Who am I kidding? It serves 2, with enough left over for a small lunch.)</p><p><b>Ingredients</b></p><div style="text-align: left;">⅓ cup soy sauce (use gluten-free soy sauce for gluten-free version)<br />⅓ cup orange marmalade (or lemon, store-bought or homemade)*<br />⅓ cup honey<br />1 tablespoon plus 1 teaspoon rice wine vinegar <br />Pinch of crushed red pepper flakes, or Aleppo pepper<br />1 pound pork tenderloin<br />2 scallions, thinly sliced (optional)<br />Olive oil for the grill (and you’ll remember that this is optional)</div><p><span style="color: #990000; font-family: georgia;"><i></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #990000; font-family: georgia;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hALpqwHt8r4iCUBYWPp7MLpKntR6nHX9H_37E7hU0m5CifEDcnvh205AnD8dufdRdZOBxP-emfCoc8OhlwhB-Wc2wMifZ2aCk1H6QibEtGV2jGXZ0bpmGhK_3zgRRs2EQmKb_HJKotsCCTd-ygGQ_ou9gYp9RC2H8SY6QT1za6_pjLNZ-jf4VmZCfA/s5184/Marmalade%20in%20jar%20w%20spoon%208984.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hALpqwHt8r4iCUBYWPp7MLpKntR6nHX9H_37E7hU0m5CifEDcnvh205AnD8dufdRdZOBxP-emfCoc8OhlwhB-Wc2wMifZ2aCk1H6QibEtGV2jGXZ0bpmGhK_3zgRRs2EQmKb_HJKotsCCTd-ygGQ_ou9gYp9RC2H8SY6QT1za6_pjLNZ-jf4VmZCfA/s5184/Marmalade%20in%20jar%20w%20spoon%208984.JPG" style="clear: right; display: inline; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3888" data-original-width="5184" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hALpqwHt8r4iCUBYWPp7MLpKntR6nHX9H_37E7hU0m5CifEDcnvh205AnD8dufdRdZOBxP-emfCoc8OhlwhB-Wc2wMifZ2aCk1H6QibEtGV2jGXZ0bpmGhK_3zgRRs2EQmKb_HJKotsCCTd-ygGQ_ou9gYp9RC2H8SY6QT1za6_pjLNZ-jf4VmZCfA/s320/Marmalade%20in%20jar%20w%20spoon%208984.JPG" width="320" /></a></i></span></div><span style="color: #990000; font-family: georgia;"><i><br /></i></span><i style="color: #990000; font-family: georgia;">*Kitchen Goddess note: You know the Kitchen Goddess already had homemade marmalade. Two flavors, in fact. You are welcome to go buy a nice brand, but if you are so inclined, here are links to two of my faves: <a href="http://spoonandink.blogspot.com/2016/03/nerd-alert-its-earliest-spring-in-400.html" target="_blank">Triple Citrus Marmalade</a> and <a href="http://spoonandink.blogspot.com/2010/08/falling-in-love-again-with-tomatoes.html" target="_blank">Green Tomato & Lemon Marmalade</a>. You don’t even have to go through the canning process unless you want to make a big batch to store. Make it, put it in jars, then refrigerate what you think you’ll use and give the rest to friends. Trust me, they’ll love you for it.</i><p></p><p><span style="color: #990000; font-family: georgia;"><i><br /></i></span></p><p><b>Directions</b></p><p>First, make the marinade. In a small saucepan, stir together the soy sauce, marmalade, honey, rice wine vinegar, and red pepper flakes. Bring the mixture to a simmer over medium heat. Remove the sauce from the heat and let it cool to almost room temperature. If you are in a hurry – which I always am – you can set the pan in an ice bath for a few minutes and stir until the sauce is just warm.</p><p>Set aside half of the marinade to use as a sauce with the finished tenderloin.</p><p>Use the remaining half of the marinade to marinate the tenderloin for 1 hour. (Comments on the website suggest that you can reduce the time – if you’re in a hurry – to as little as a half hour.)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDUMQ8GEV4q5n2vUogaEHH4ESqPgfhWadCIeKunEry7gERmZg749snUYzRh8lq2Ui1n_Hi-DXAfg7c7Mypqr8-QLKM3wBrZfqENfmZGkEPLgP5vP2CK6ZhybmTqJbtShZMo1TyH8U38vqXD0NYdyjcxHk-ajWt0WyMSmTaCExelF3w-6-FdxG5wWkv5A/s5184/Marinating%20Pork%20in%20Ziploc%208987.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3888" data-original-width="5184" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDUMQ8GEV4q5n2vUogaEHH4ESqPgfhWadCIeKunEry7gERmZg749snUYzRh8lq2Ui1n_Hi-DXAfg7c7Mypqr8-QLKM3wBrZfqENfmZGkEPLgP5vP2CK6ZhybmTqJbtShZMo1TyH8U38vqXD0NYdyjcxHk-ajWt0WyMSmTaCExelF3w-6-FdxG5wWkv5A/w640-h480/Marinating%20Pork%20in%20Ziploc%208987.JPG" width="640" /></a></div><br /><p><i><span style="color: #990000; font-family: georgia;">Kitchen Goddess note: The Kitchen Goddess prefers the ziploc bag method of marinating: place the meat inside a large ziploc bag, pour the marinade over it, and close the bag, removing as much air as possible in the process. This methodology practically eliminates the mess factor (no cleanup!), reduces the chance of contamination from bacteria in the area (the bags are nonreactive), and it saves room in the fridge.</span></i></p><p>While the meat marinates, prepare your grill for high direct heat on one side, and low heat on the other.</p><p>Remove the tenderloin from the marinade and toss the used marinade. Coat the meat lightly with olive oil. (Or not, remember?) To sear the meat, lay it across the grill, with the larger end of the tenderloin on the hot side of the grill, and the narrower end toward the cool side. After 1-2 minutes, when the grill marks are good on the first side, then roll the meat to another side for another 1-2 minutes. Keep rolling the meat until all sides have been lightly seared.</p><p>Once the meat is fully seared, move the entire piece to the low heat side of the grill. Cover and cook a few minutes more, until the internal temperature of the tenderloin reaches 140-145º F (using 145º if you like your meat more well done). I would give you a time frame for this part, but much depends on the heat of your grill, the thickness of your meat, and the skill of your grillmeister.</p><p>When the meat has reached the proper temperature, transfer it to a platter or cutting board. Tent the meat with foil and let it rest 5-10 minutes. The meat continues to cook under its little foil tent, so if you’ve gotten the temperature above 140º, go for less resting time.</p><p>Slice the meat in ½-inch slices, drizzle on some of the remaining glaze, and sprinkle with the scallions, if you are using them. Serve with rice and a pitcher of the glaze on the side.</p><p>And have a happy Memorial Day weekend!</p><p><br /></p><p><br /></p><div><br /></div>Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.com0tag:blogger.com,1999:blog-6862683052085584444.post-12577566347997370012022-05-06T16:12:00.001-05:002022-05-06T22:17:27.939-05:00It’s a Cookie! No, a Cake!... Wait – It’s a Cookie Cake for Mother’s Day!!<h4 style="text-align: left;"><i><span style="color: #38761d; font-family: georgia;">What’s cooking? Parisian Cookie Cake </span></i></h4><div><i><span style="color: #38761d; font-family: georgia;"><br /></span></i></div><div><i><span style="color: #38761d; font-family: georgia;"><br /></span></i></div><div><i><span style="color: #38761d; font-family: georgia;"><br /></span></i></div><div><i><span style="color: #38761d; font-family: georgia;"><br /></span></i></div><div><i><span style="color: #38761d; font-family: georgia;"><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghulBHwbGvzmMWnX11UR_NbKlwfAbq7OyGLfwMUTIbWbGAmrWEWFNqiWopJ7lhHt0XM7D3LOhq8IS74T7TuWcs9cDS5I4ZBtkp1v6agwjjtXtIUiV0QYNS5OJEPMx5w_OTI0I3VrFxRKclk_qYwzmVMwT71tV4q-00YBNM-JQhZ5myx6PJ8oNELp9Oxw/s4929/Cookie%20Cake%20served%20RTE%208966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3293" data-original-width="4929" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghulBHwbGvzmMWnX11UR_NbKlwfAbq7OyGLfwMUTIbWbGAmrWEWFNqiWopJ7lhHt0XM7D3LOhq8IS74T7TuWcs9cDS5I4ZBtkp1v6agwjjtXtIUiV0QYNS5OJEPMx5w_OTI0I3VrFxRKclk_qYwzmVMwT71tV4q-00YBNM-JQhZ5myx6PJ8oNELp9Oxw/w640-h428/Cookie%20Cake%20served%20RTE%208966.JPG" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div>Several days before my very first Mother’s Day, I told my husband I did not want one of those ultra-sweet cards, like the ones with the flowers and lace that <i>his</i> mother always enjoyed. I just wanted something simple, ...but I didn’t say that part. And thus began another early lesson in husband-wife communications.</div><div><br /></div><div>I thought: Maybe now, I’ll just get a nice, simple card... and maybe some flowers.</div><div>He thought: Ok, so she doesn’t want a card. Maybe she doesn’t want anything.</div><div><br /></div><div>You can imagine how this worked out, can’t you? All I will say is that it involved tears on my part and a rant on his about how Mother’s Day and Valentine’s Day were just traps for guys, and a conspiracy on the part of the card and flower and candy companies. And every year since then, he has reminded me that I’m not <i>his </i>mother.</div><div><br /></div><div>Then more recently, I actually forgot <i>his </i>birthday. Sort of. I had presents – not yet wrapped – but waiting to be wrapped. And while I always remember his birth date, we had so much going on in our lives that I didn’t realize the date had arrived.
We were at a reunion of his college friends, and one of them gleefully announced that it was my prince’s birthday, while I sat slack-jawed at the news that I had missed the boat.</div><div><br /></div><div>He was more than kind about it – actually thought it was funny – but of course, I was mortified. So I have given him a permanent pass for Mother’s Day.</div><div><br /></div><div>* * *</div><div><br /></div><div>If you’re looking around for an easy dessert to make for Mother’s Day, you have come to the right place. This one feels so much like an art project that I’m sure my own mother would have loved it. Very “hands-on.” Also elegant – the original recipe comes from Le Comptoir, the pastry shop at Paris’s legendary Ritz Hotel on the Place Vendôme. (Of course it’s French. You know, chocolate.)</div><div><br /></div><div> And the whole process takes me little more than an hour.</div><div><br /></div><div>What makes this cookie cake so good?</div><div><ul style="text-align: left;"><li>The texture is a mix of soft and crunchy – soft from the underlying cookie part that tastes very much like shortbread, and crunchy from the nuts on top.</li><li>Complex flavors. Instead of white sugar, the shortbread contains turbinado sugar, which is only partially refined so as to retain some of the original molasses from the sugarcane. Thus the subtle caramel flavor. And then there’s almond butter, that contributes a light nuttiness to the dough.</li><li>The shortbread bakes in a form that sits directly on the baking sheet, so the bottom of the cookie gets a little extra crispy caramelizing from the more direct contact with the sheet.</li><li>The topping is a riot of chocolate, almonds, and caramel (or butterscotch), with a finish of sea salt. I mean, what’s not to like?</li></ul><ul style="text-align: left;"></ul></div><div><i><span style="color: #990000; font-family: georgia;">Kitchen Goddess note: The original of this cookie cake featured hazelnut purée instead of the almond butter, and chopped raw hazelnuts on top instead of almonds. Chef Greenspan suggested the almond butter/almonds. I’ve made it twice that way, and it’s fabulous. But I want to try it with the original flavors, using Nutella or Italian hazelnut purée and hazelnuts. I’ll let you know how it goes.</span></i></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy44DOz4Hf8KTt7s-5jMZgnwc2Iy9rd9PaXEXIpyPps6ivWI9Vm_gve-E-NnoXeS9W-F8CFo-FXJM_mdIW6ClLZcryKngtkd4719L_bCtz_u7dmfb3Rb7YpFFQlfPl9iUWATQjZKQhBSZ84guY5VbCR9QnFUPMVijOPMaq9oD5J3aP7cCJ4xInvmkO9g/s5184/Cookie%20cake%20served%208868.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3888" data-original-width="5184" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy44DOz4Hf8KTt7s-5jMZgnwc2Iy9rd9PaXEXIpyPps6ivWI9Vm_gve-E-NnoXeS9W-F8CFo-FXJM_mdIW6ClLZcryKngtkd4719L_bCtz_u7dmfb3Rb7YpFFQlfPl9iUWATQjZKQhBSZ84guY5VbCR9QnFUPMVijOPMaq9oD5J3aP7cCJ4xInvmkO9g/w640-h480/Cookie%20cake%20served%208868.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The first time I made this dish was in December. Can you tell?</td></tr></tbody></table><br /><div><br /></div><h3 style="text-align: left;"><span style="color: #38761d;">Parisian Cookie Cake</span></h3><div><i>Adapted from Dorie Greenspan in</i> The New York Times.</div><div><br /></div><div>Serves 8-12, depending on how generous you are with the pieces.</div><div><br /></div><div>Special equipment: 9-inch springform cake pan, baker’s parchment</div><div><br /></div><div><b>Ingredients</b></div><div><b><br /></b></div><div>1⅓ cups(170 grams) all-purpose flour</div><div>1 teaspoon baking powder</div><div>¼ teaspoon baking soda</div><div>4 ounces (1 stick/113 grams) very soft unsalted butter</div><div>¾ cup (150 grams) turbinado sugar (e.g., Sugar in the Raw)</div><div>½ teaspoon fine sea salt</div><div>3 tablespoons (54 grams) of pure almond butter (i.e., without added sugar or other ingredients), well stirred </div><div>1 large egg, at room temperature and lightly beaten</div><div>4 ounces (113 grams) semisweet or bittersweet chocolate, coarsely chopped</div><div>⅓ cup (48 grams) raw almonds, coarsely chopped</div><div>3 tablespoons (60 grams) caramel (or butterscotch) topping, for finishing (use more or less depending on your taste for caramel)</div><div>Fleur de sel, for finishing (I use Maldon salt, which is less expensive and easier to find). Do not leave out this salt: it adds crunch and that famous sweet-salty thing.</div><div><br /></div><div><b>Directions</b></div><div><br /></div><div>Preheat your oven to 350º. Line a baking sheet with baker’s parchment. Set the ring of a 9-inch springform pan (without its base) upside down on the prepared sheet. The ridge in the ring should be at the top.</div><div><br /></div><div>In a medium mixing bowl, use a fork or a whisk to stir together the flour, baking powder and baking soda, being sure to aerate the mix. Set the dry ingredients aside.</div><div><br /></div><div>In the bowl of a mixer fitted with the paddle attachment, cream together the butter, sugar and salt on medium-low for 2-3 minutes, or until the texture is smooth.</div><div><br /></div><div>Add the almond butter and continue mixing for another 2 minutes.</div><div><br /></div><div>Spoon in about a third of the flour mixture and beat – still on medium-low – until it’s absorbed into the butter mixture.</div><div><br /></div><div>Pour in the egg and mix on low speed until well incorporated.</div><div><br /></div><div>Add the rest of the dry ingredients and continue mixing on low until the dry ingredients are completely absorbed.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2bBYRBNo_x_uQU0gox8J83taNcmoxwfsgDwss8HjEKBGZVwNIsyQ3EIyp9e5k5DMOf3LeUu301UUCALzBzwkCvh_cZf3Kwu31MRQA1hLozvpxj9PS_6XZtRj3iWqRidqOBId-n7MnST2Xs65ETY5NBlcqAO_hpftWKj_c-O-HmM2odUYZYlT0Dp6Kw/s5184/cookie%20cake%20dough%20in%20pan%208858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3888" data-original-width="5184" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2bBYRBNo_x_uQU0gox8J83taNcmoxwfsgDwss8HjEKBGZVwNIsyQ3EIyp9e5k5DMOf3LeUu301UUCALzBzwkCvh_cZf3Kwu31MRQA1hLozvpxj9PS_6XZtRj3iWqRidqOBId-n7MnST2Xs65ETY5NBlcqAO_hpftWKj_c-O-HmM2odUYZYlT0Dp6Kw/w640-h480/cookie%20cake%20dough%20in%20pan%208858.JPG" width="640" /></a></div><br /><div><br /></div><div>Transfer the dough into the center of the springform ring. Use your fingers (or the back of a large spoon or an offset spatula) to get the dough pushed to the edges of the ring and evenly thick. Again using your fingers/spoon/offset spatula, gently smooth the surface of the cookie (no mashing down, please!).</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaOcpkurG9sAsj--26r3C_ZhL7Al3oeh7GwlmAJjUnW0Ce5QQP9ACV9x7YiFtvkPDq9HPP3ax6u6WE_KTrYuRM2dEiWOkMx4kPYT56D5m1aJkqrY7tSoza6SeEj4v0L8AHKvVEuYMsZU0tTq8B5jlsYjVdXjPt5l4JEouMvlQmS6WnwJ2V48gDsTivCQ/s5030/Cookie%20cake%20ready%20to%20bake%208860.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3772" data-original-width="5030" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaOcpkurG9sAsj--26r3C_ZhL7Al3oeh7GwlmAJjUnW0Ce5QQP9ACV9x7YiFtvkPDq9HPP3ax6u6WE_KTrYuRM2dEiWOkMx4kPYT56D5m1aJkqrY7tSoza6SeEj4v0L8AHKvVEuYMsZU0tTq8B5jlsYjVdXjPt5l4JEouMvlQmS6WnwJ2V48gDsTivCQ/w640-h480/Cookie%20cake%20ready%20to%20bake%208860.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ready for the oven.</td></tr></tbody></table><br /><div><br /></div><div>Scatter the chocolate and then the almonds across the surface of the cookie, and bake 22-26 minutes. (I have made this dessert twice in different ovens and needed almost 28 minutes the first time, 25 minutes the second time.) To test, insert a toothpick or other cake tester into an area of the cookie not covered by chocolate. If it comes out clean, the cookie is done.</div><div><br /></div><div>Move the baking sheet to a rack and immediately – but carefully – open and lift off the springform rim. <i>Do not move the cookie. </i>Once the cookie has cooled to room temperature, drizzle or dot the surface with caramel. Sprinkle the top lightly with sea salt. Don’t cut the cookie until it is completely cooled, as it tends to crumble while it’s still warm.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYA8_ZiuQTF7jrmyNB4qrx61YBo1AwpauXTEzQh8MT7JiGGXQYlHsZDYF8q1lcoO11UXJ1NUbtpSAEVjH4ogAA4QwcC7oSZQj7Gr8WWhHjHqTOgYxHHGY9n-ZX4SVPhNg2lOrdOKSuNsvOiGPbiqrvOxNd4qU9bJfS76WjAK3PL6qTCijx5JlJUOTCqg/s3659/Cookie%20cake%20cooling%20-%20form%20removed%208862.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2445" data-original-width="3659" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYA8_ZiuQTF7jrmyNB4qrx61YBo1AwpauXTEzQh8MT7JiGGXQYlHsZDYF8q1lcoO11UXJ1NUbtpSAEVjH4ogAA4QwcC7oSZQj7Gr8WWhHjHqTOgYxHHGY9n-ZX4SVPhNg2lOrdOKSuNsvOiGPbiqrvOxNd4qU9bJfS76WjAK3PL6qTCijx5JlJUOTCqg/w640-h428/Cookie%20cake%20cooling%20-%20form%20removed%208862.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ready for the caramel and finishing salt.</td></tr></tbody></table><br /><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQVCN5cnMy0UeQUeYJdPYc2NgcAs6ZxlrdBBec6tLjpA630t-OrnpYAWfH4A_ip15u4yZMK3wf50Hsgz5IswEb9FRrMTl3iU5pzEf6msKuqV9MKWvwPGQLiayu20IQSGYE-lII3sphBzGkePHEI_SwOSGMXhzGPpMToOXsoKj7Iifna26My6UtwaJzg/s2187/Cookie%20cake%20cut%20pattern%200329.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2187" data-original-width="1640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQVCN5cnMy0UeQUeYJdPYc2NgcAs6ZxlrdBBec6tLjpA630t-OrnpYAWfH4A_ip15u4yZMK3wf50Hsgz5IswEb9FRrMTl3iU5pzEf6msKuqV9MKWvwPGQLiayu20IQSGYE-lII3sphBzGkePHEI_SwOSGMXhzGPpMToOXsoKj7Iifna26My6UtwaJzg/s320/Cookie%20cake%20cut%20pattern%200329.jpg" width="240" /></a></div><br />You could serve the finished product in 10-12 wedges, as Ms Greenspan suggests; but I find that people are happier with a dessert this rich if they can have something closer to bite-sized pieces. So I like to cut it in a lattice pattern with strips about an inch wide (see the diagram at left). This allows for smaller portions and even some oddly shaped pieces on the edge. The dessert goes well with vanilla ice cream.</div><div><br /></div><div>Wrapped in plastic wrap or in a sealed container, the cookie will keep for about 4 days at room temperature. </div><div><br /></div><div> And a happy Mother’s Day to you all!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu2rPUA0p6rWil_ypbiO39m-owIfP0C4gIXpjCLhnFcY8Ttt_seiwF3xy3KpvyLmT3oWN93MnrMcY5I66-XYC5sjLGQurFM8XxYcJJDsJZRvRrPi7s-yUNnxBIRRKQYm64rXUlVJhi6FGpvfDyEh0UEWSqgge_4LA32xsWmio24pF1IsJ1IV23je9hnQ/s1999/Cookie%20cake%20RTE%20w%20ice%20cream%200252.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1464" data-original-width="1999" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu2rPUA0p6rWil_ypbiO39m-owIfP0C4gIXpjCLhnFcY8Ttt_seiwF3xy3KpvyLmT3oWN93MnrMcY5I66-XYC5sjLGQurFM8XxYcJJDsJZRvRrPi7s-yUNnxBIRRKQYm64rXUlVJhi6FGpvfDyEh0UEWSqgge_4LA32xsWmio24pF1IsJ1IV23je9hnQ/w640-h468/Cookie%20cake%20RTE%20w%20ice%20cream%200252.jpeg" width="640" /></a></div><br /></div>Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.com0tag:blogger.com,1999:blog-6862683052085584444.post-58665529106561759032022-01-10T19:11:00.002-06:002022-01-10T19:11:20.406-06:00Wait a Minute – Christmas Is Over?!<p><span style="color: #38761d; font-family: georgia; font-size: medium;"><i>What’s cooking? Mamo’s Apricot Tarts</i></span></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgFv2OMPG4_-ZomBpxrPWjuQY4ZxtQhwgATsWFWIZoBF1YBZn0ODhySBmKA07Rv2xRHxCXVPdFo3w8MtEgZlEHNEX1ifZb_0_G7dj68uXtptlTUcl1hsdbypkA6a2eg8keBDpcmdqLQFg_xv-kXe0dHup4f0g7DJBKwn67YQE9YutaAlXGj5Cy8RJd_Zg=s4404" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3303" data-original-width="4404" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgFv2OMPG4_-ZomBpxrPWjuQY4ZxtQhwgATsWFWIZoBF1YBZn0ODhySBmKA07Rv2xRHxCXVPdFo3w8MtEgZlEHNEX1ifZb_0_G7dj68uXtptlTUcl1hsdbypkA6a2eg8keBDpcmdqLQFg_xv-kXe0dHup4f0g7DJBKwn67YQE9YutaAlXGj5Cy8RJd_Zg=w640-h480" width="640" /></a></div><p><br /></p><p><span style="color: #990000; font-family: georgia;"><i>You say Santa has come and gone?! But I have these tarts for him! Well, “Qué será, será.” What this really means is that I started this post before Christmas, and then... well, you know,... Christmas. So a few things got lost in the shuffle. But these delightful little pastries are so easy and fun that I felt sure you wouldn’t really care if they’re too late to be Santa treats. Make them now, and then again in December for Santa.</i></span></p><p>My maternal grandmother was not known for her cooking. But she had two recipes at which she succeeded magnificently: brownies and apricot tarts. One of these days, I will divulge the secret recipe for her brownies – known to all of my friends as “Mamo’s Brownies” – but today is the day for her apricot tarts.</p><p>She sent me shoe boxes of them when I was away at college, and my suitemates would fall on them like thirsty men at an oasis in the desert. (Do you ever wonder why it was always men dying of thirst in the desert? Personally, I think women are much too smart to strike out on their own in unforgiving climes. But I digress.) Anyway, those little nibbles were that good. Not overly sweet, with a flaky crust dusted with powdered sugar, and a tiny surprise of stewed apricots inside.</p><p>I recently decided to try making them myself. I had plans to see my grandchildren over Thanksgiving, and we always enjoy baking together.</p><p>The first challenge was to adapt the recipe. For instance, hers called for three 3-ounce packages of cream cheese, which now only comes in 8-ounce packages. The second ingredient was two sticks of margarine. Margarine? As a committed butter user, I had to work my way around that one. Then there was no indication of the size of the “one package” of dried apricots. And on it went. To call the instructions minimalist would be a vast understatement. But the Kitchen Goddess forged ahead.</p><p>This project was especially fun because there’s a lot the grandchildren could do themselves. Once I got the dough rolled out, the 9-year-old cut out her own circles of dough, loaded them with the stewed apricots, and pinched the sides together herself. The 7-year-old didn’t like the icky way the dough felt on his hands, so I held the round of dough while he spooned apricots into it; then I folded it over and he pinched it shut. We managed this and another easy cookie (for another post), and we only took about 5 hours. It turns out that every project takes extra time when you’re baking with kids.</p><p>So here they are. I will give you the recipe the way I made them, which was by stewing apricots. My cousin Helen goes the simpler route and fills them with really good, really thick apricot preserves. I will leave you to make your own choice – including that of using a different fruit altogether – and you don’t have to tell me which direction you went.</p><p><span style="color: #990000; font-family: georgia;"><i>Kitchen Goddess note: In the recipe below, the KG uses a combination of unsalted butter and Crisco – a technique she borrowed from her rollout cookies. You can just use 2 sticks of butter if you prefer, but Crisco’s higher melting point means it keeps the pastry layers separate longer as the dough bakes, which increases the flakiness/tenderness of the pastry and helps the tarts hold their shape in the oven.</i></span></p><p><span style="color: #990000; font-family: georgia;"><i><br /></i></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj7fRKYy74BWzMD-Yen9rHHlXBK3NK0d1Xph820q_LqtXOu5E_Z6I3swhfz4Y1mJTmQ7CGtHwTephzEH-eaqa4KeZEbuHuCfA765t79YmgOsi0FbRdX1UbhBqilua46nKZGR2ig7J2ynZ3ML45mNx8ir1a3CNAcu2oCBfdGapKUeUNBGM_L3Ku_zRov5A=s5184" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3888" data-original-width="5184" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEj7fRKYy74BWzMD-Yen9rHHlXBK3NK0d1Xph820q_LqtXOu5E_Z6I3swhfz4Y1mJTmQ7CGtHwTephzEH-eaqa4KeZEbuHuCfA765t79YmgOsi0FbRdX1UbhBqilua46nKZGR2ig7J2ynZ3ML45mNx8ir1a3CNAcu2oCBfdGapKUeUNBGM_L3Ku_zRov5A=w640-h480" width="640" /></a></div><p><br /></p><h3 style="text-align: left;">Mamo’s Apricot Tarts</h3><p>Makes about 3 dozen.</p><p><b>Ingredients</b></p><div style="text-align: left;"><u>For the filling:</u><br />8 ounces dried apricots, cut in ¼-inch dice<br />½ cup sugar<br />about 2 cups of water</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>For the crust:</u><br />2 cups (250 grams) all-purpose flour<br />Rounded ¼ teaspoon kosher salt<br />One 8-ounce package cream cheese, chilled and cut into about 8 portions<br />10 tablespoons cold unsalted butter, cut in ½-inch dice<br />6 tablespoons Crisco</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>For the finished pies:</u><br />¼-½ cup powdered sugar</div><p><u>Special equipment</u>: biscuit cutter, 3½-4 inches in diameter (I used a scalloped biscuit cutter because I thought it would look pretty, which it did, but – obviously – you can also use one with a plain edge. My grandmother used the lid to her percolator, so who knows what the original dimensions were.)</p><p><b>Directions</b></p><p>Start the stewed apricots first. In a small saucepan, stir together the apricots, the sugar, and 1 cup of water. Bring the mixture to a low boil and stir occasionally as the apricots absorb the water and become softer.</p><p>As the mixture becomes jammier, add more water in ½-cup increments. Continue to stir occasionally until the apricot pieces begin to lose their form, and the mixture becomes truly jammy. Periodically, you may want to adjust the heat to keep the apricots from burning. Stop cooking when it reaches a degree of jamminess you like. (The Kitchen Goddess tends to cook hers for about 2 hours.) Set aside to cool. </p><p><br /></p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgmG9KO9NXIrkMIGBa91Cun31fHJywG-gZDQUa4f9ZO-1UcEeyg3pxEFCd0u_yJWreJlm6_TpCC1LTc2LICvdGEzIlUhK1myN7JSy6hXKC9TsDnfzDlsRgRV2anaCd5DyhI0N089oWsxc7USL-vX3tZcEYvQdqSqAy8UtVmEkrCDpJg2MMTYGd1x3desg=s4919" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3689" data-original-width="4919" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgmG9KO9NXIrkMIGBa91Cun31fHJywG-gZDQUa4f9ZO-1UcEeyg3pxEFCd0u_yJWreJlm6_TpCC1LTc2LICvdGEzIlUhK1myN7JSy6hXKC9TsDnfzDlsRgRV2anaCd5DyhI0N089oWsxc7USL-vX3tZcEYvQdqSqAy8UtVmEkrCDpJg2MMTYGd1x3desg=w640-h480" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Almost forgot to take this photo -- it’s what I had left after two batches of tarts. But you can see<br />the consistency of my stewed apricots. Pretty jammy.</td></tr></tbody></table><br /></p><p><i><span style="color: #990000; font-family: georgia;">Kitchen Goddess note: This recipe will make more apricot mixture than you need for one batch of tarts, but it freezes well in a plastic container, so you can make another batch at a moment’s notice!</span></i></p><p>While the apricots are cooking, make the dough.</p><p><i><span style="color: #990000; font-family: georgia;">Kitchen Goddess note: You can go the traditional route – mixing the dough by hand, using a pastry blender – but why would you? My grandmother mixed her dough by hand, but she was younger than I am now, and had no food processor. The KG uses her handy food processor, and has been delighted with the results. It takes almost no time at all, and it keeps the butter and shortening cold, which is key to producing flaky pastry. And the grandchildren enjoy taking turns at pulsing the machine.</span></i></p><p>Measure your flour and salt into the bowl of a food processor and pulse 3-4 times, to aerate the flour. Scatter the cream cheese, Crisco, and cold butter evenly on top of the flour, and pulse until the dough begins to come together in a couple of large lumps. This will take 20-25 pulses, depending on how long your pulses are.</p><p>Transfer the dough to waxed paper or cellophane wrap and refrigerate for 1-2 hours. A warning: You can actually refrigerate it overnight, but it becomes difficult to work with after only a couple of hours.</p><p>Prepare a baking sheet (or two) with baker’s parchment, and preheat the oven to 375º. Prepare a small (custard-size) bowl with about ¼ cup of cold water.</p><p>Divide the dough into halves, working one half at a time and refrigerating the other half. On a well-floured surface, roll the dough out to a ⅛-inch thickness. Use the biscuit cutter to cut circles you can hold on your open palm. Fill each circle of dough with about a teaspoon of the stewed apricots (or preserves), placing it slightly off-center so you have the other half to fold over. Dab a bit of the cold water around the edges of the circle, to help “glue” the two halves together. Fold the dough circles in half and use your fingers to gently press the rounded edges together.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgwjcZg9igsinTLf9vhomPVLcULsSKGSGuXPd2xAwZpUYq-FwWV0A_CqMWw9AaTaqPmXVCAeGY5vBY5M50kBGyUJn6IE1Fsn5f1k3gGsSAKPbfJKYpFmHYCUXXUAYGwtygEEKpbXrX0JizxEDLlQd9Hu7XH3_0VSp4AUrmr7KHVYwpfFrqa78CyhbHCug=s4359" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3269" data-original-width="4359" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgwjcZg9igsinTLf9vhomPVLcULsSKGSGuXPd2xAwZpUYq-FwWV0A_CqMWw9AaTaqPmXVCAeGY5vBY5M50kBGyUJn6IE1Fsn5f1k3gGsSAKPbfJKYpFmHYCUXXUAYGwtygEEKpbXrX0JizxEDLlQd9Hu7XH3_0VSp4AUrmr7KHVYwpfFrqa78CyhbHCug=w640-h480" width="640" /></a></div><div><br /></div><div><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi1m7C45CSNhsSbrOvbHQ4nslFIvIEFJRpp6iKXyLyLUDOJVStFeqZ3hrRSWX36WNMW0ysrhka00nb_mbDf-uD4pw1msjpNyRpSdif9Qo4X5h71jC1ow7XlSIEYLjhE28huSQaoF--y-Ll18YElahiiywhuepPP5PqEQxoehCdRqVHCjVQW6_RiRN9GvA=s5184" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3888" data-original-width="5184" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEi1m7C45CSNhsSbrOvbHQ4nslFIvIEFJRpp6iKXyLyLUDOJVStFeqZ3hrRSWX36WNMW0ysrhka00nb_mbDf-uD4pw1msjpNyRpSdif9Qo4X5h71jC1ow7XlSIEYLjhE28huSQaoF--y-Ll18YElahiiywhuepPP5PqEQxoehCdRqVHCjVQW6_RiRN9GvA=w640-h480" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ready for the oven.</td></tr></tbody></table><div><br /></div><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj1CyiyxIliVjQpmzcf79vdX8U6vjLA9jOasq-x-tcyLqCxqYLnLbtk_UynV7L6Yh_yecaeLxkfhlYkCrrzOhAzrodUnr9uM415NdporI_OzUZBAUBN4CR4T93ILiXGfVuqMznq1ktmXSgdayU0krQr3rhd-Si_TA0pFnTXlAXiKn4QQy2whe-CCHICWQ=s5184" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3888" data-original-width="5184" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEj1CyiyxIliVjQpmzcf79vdX8U6vjLA9jOasq-x-tcyLqCxqYLnLbtk_UynV7L6Yh_yecaeLxkfhlYkCrrzOhAzrodUnr9uM415NdporI_OzUZBAUBN4CR4T93ILiXGfVuqMznq1ktmXSgdayU0krQr3rhd-Si_TA0pFnTXlAXiKn4QQy2whe-CCHICWQ=w640-h480" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ready for the powdered sugar!</td></tr></tbody></table></p><div style="text-align: center;"><br /></div><div style="text-align: left;">Place the completed tarts at least an inch apart on the baking sheet and bake 23-25 minutes until light golden brown on top. Set the pan on a baking rack and let the tarts cool for 5-10 minutes. While they are still warm, sift powdered sugar over them. The tarts will keep, stored in a closed container, for several days.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjgzZHQJ41lHr-cv13Pjwl5CQv0hQrbBv7z5qQ5lBsY35Mki4yHCOwJ8RYpwFReoknQMYeKU40e4bXPywD5v_o2mij7gIUIeDPJrRNmZt-BdcGoR0yQZrj_k47lw_7nMWIgqd9VKDfJgWsIsN-Hv1DePO3yGMYwtXtk_0ZJ5HP2v1XeaQAUZUPEGv1H2g=s5184" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3888" data-original-width="5184" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjgzZHQJ41lHr-cv13Pjwl5CQv0hQrbBv7z5qQ5lBsY35Mki4yHCOwJ8RYpwFReoknQMYeKU40e4bXPywD5v_o2mij7gIUIeDPJrRNmZt-BdcGoR0yQZrj_k47lw_7nMWIgqd9VKDfJgWsIsN-Hv1DePO3yGMYwtXtk_0ZJ5HP2v1XeaQAUZUPEGv1H2g=w640-h480" width="640" /></a></div><br /><div style="text-align: left;">Happy January to you all!</div><p></p>Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.com0tag:blogger.com,1999:blog-6862683052085584444.post-86607820255403836312021-12-30T22:18:00.006-06:002021-12-30T22:18:59.023-06:00Cheers!!<p> <i><span style="color: #38761d; font-family: georgia;">What’s cooking? Holiday Sparkler Cocktail</span></i></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiWOIlpWTLZn_xbLUhXLuj2DPROd5VOS9cO1fIQvTl_vKukeo_ug_XRtiuzsjRI6mMvz--MOZNS1afOdKJEtw6D0P8G5DeC11n_FsnnvlMIYJQBYjaWBuFMEBup94EvSzYByC7NqhGWk5925UvTuNuPofX8e5XNa_uhR17KeZq40DyN4fw3XPVYwuputA=s1607" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1307" data-original-width="1607" height="520" src="https://blogger.googleusercontent.com/img/a/AVvXsEiWOIlpWTLZn_xbLUhXLuj2DPROd5VOS9cO1fIQvTl_vKukeo_ug_XRtiuzsjRI6mMvz--MOZNS1afOdKJEtw6D0P8G5DeC11n_FsnnvlMIYJQBYjaWBuFMEBup94EvSzYByC7NqhGWk5925UvTuNuPofX8e5XNa_uhR17KeZq40DyN4fw3XPVYwuputA=w640-h520" width="640" /></a></div><br /><p>The Kitchen Goddess is celebrating the new year. Yes, in spite of the fairly grim forecasts for the next few months, we can all celebrate something, if not more than a few somethings. After all, the past two years have brought Covid marriages, Covid babies born, and not a few who’ve taken the Covid wake-up call to reassess their careers and goals and move their lives in new and exciting directions. So there’s sure to be good coming out of 2022.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiMvIuD3DvkmRRuM3QB8Mqo4V3098Jo1_fZjC7FAAEzgvNd5tH-8pIjKzGADOMroGhFusn6pm_1aaIFvFUOx9XFjfOvcBu-gFxBb0eFHIgKdC-ol5xnJ3Yx2sl8--HZ6wFxYIQdwn0RqjeCY0KD1PP77R3158cPcMPqMs5Af0S6xEF7LOiIPkwtRQjiUw=s366" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="366" data-original-width="172" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiMvIuD3DvkmRRuM3QB8Mqo4V3098Jo1_fZjC7FAAEzgvNd5tH-8pIjKzGADOMroGhFusn6pm_1aaIFvFUOx9XFjfOvcBu-gFxBb0eFHIgKdC-ol5xnJ3Yx2sl8--HZ6wFxYIQdwn0RqjeCY0KD1PP77R3158cPcMPqMs5Af0S6xEF7LOiIPkwtRQjiUw=s320" width="150" /></a></div>And what better way to celebrate this new year than with a bit of alcohol? Anything that bubbles, anything that sparkles – the goal is to be festive. Long ago, in the early days of this blog, I posted a drink called a Champagne Cosmopolitan, the recipe for which I found in a long-forgotten issue of <i>Gourmet</i> magazine. When we lived in New Jersey, for our annual Soup Party, my hubby and I frequently met guests at the door with a tray of these lovely drinks. They were always welcomed. (<a href="http://spoonandink.blogspot.com/2010/12/party-on.html" target="_blank">Click here for the recipe</a>.)<p></p><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>More recently, I hosted a holiday luncheon for a small group of women friends, and my friend Gail, the one in charge of the drinks – you know you can’t have a holiday luncheon without a special drink – brought an over-the-top cocktail that was simultaneously fun, beautiful, and delicious. And light enough on the alcohol that we could have two if we wanted.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhr40ww-Z751CPzzf1KORrGA6D8yfvslpqWRarnWHc9UKDYVRDojNtNLRrXCloC2oB0kGLVfWFNi5Na5IeJeWvcQDw0HmQYYgGYDhy9sTM94-hVEWQyksrQaU05fFiIwIUKJ4Lu9NZoBpIMgtYCCtbxFtMI4JEnrIM3jLfPP5IXbKwdq_xaUf7XY5eclQ=s1138" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1010" data-original-width="1138" height="284" src="https://blogger.googleusercontent.com/img/a/AVvXsEhr40ww-Z751CPzzf1KORrGA6D8yfvslpqWRarnWHc9UKDYVRDojNtNLRrXCloC2oB0kGLVfWFNi5Na5IeJeWvcQDw0HmQYYgGYDhy9sTM94-hVEWQyksrQaU05fFiIwIUKJ4Lu9NZoBpIMgtYCCtbxFtMI4JEnrIM3jLfPP5IXbKwdq_xaUf7XY5eclQ=s320" width="320" /></a></div>The <i>pièce de résistance</i> was a tiny spoonful of edible silver dust (also known as Luster Dust), which you can find on amazon or at your local baking supply store. As it swirls around in the liquid, it creates an effect that I can only describe as magic. (And here I’ve been using it only on cookies!)<p></p><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>Gail introduced another element that made the cocktail special: fresh cranberries frozen in ice cubes. So, of course, the Kitchen Goddess did likewise when serving them to her family on Christmas. It’s a bit of a pain getting them to freeze in the middle of the cubes because the berries have a tendency to float. But if you fill the tray half-way, add the berries, then freeze them, then add water on top and freeze again, you can get just the effect. I know... it’s a Kitchen Goddess sort of obsession, but you must admit they look special.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgou8cR7s1I05ZsqVwcZ0i36ApmLMuofcL2gbTrCkcqa6XU_hQJ_wNvVs0M-iUD_aQddre7HU_A-C_NsPdsKIOjCe8-DKSh-W_xFt8axT6b94I0OeHIiNFEyyKrbv1TrwUb9wbWVOL0T9gajOyxBabhri7rA5gUmliQiCUgvqJk-Lq3YYMyLVK6sbN4yg=s1882" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1411" data-original-width="1882" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgou8cR7s1I05ZsqVwcZ0i36ApmLMuofcL2gbTrCkcqa6XU_hQJ_wNvVs0M-iUD_aQddre7HU_A-C_NsPdsKIOjCe8-DKSh-W_xFt8axT6b94I0OeHIiNFEyyKrbv1TrwUb9wbWVOL0T9gajOyxBabhri7rA5gUmliQiCUgvqJk-Lq3YYMyLVK6sbN4yg=w640-h480" width="640" /></a></div><p></p><p><br /></p><p>If you can’t find fresh cranberries, I think you could do the same trick with raspberries or pomegranate seeds. And if you have a hard time finding white cranberry juice, try your local mega-liquor store </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhRGY19r2Xb4dG2YHd60WHRF0-zSqdzCx8cv55euY8B-yeqC2mVE3kRE6EbDj1gS36K9VpafCzO3kjYpCJn-CH-nIy-eZZp99Tq7QT7pdVg7KDh8VJnVdx1MvOrPH5Rz1F0lyK2poHZWsNxnT2kELY83y2UfHsIMwzmc8iqnkxtR9psJtxfkglf9giCzA=s1526" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1145" data-original-width="1526" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhRGY19r2Xb4dG2YHd60WHRF0-zSqdzCx8cv55euY8B-yeqC2mVE3kRE6EbDj1gS36K9VpafCzO3kjYpCJn-CH-nIy-eZZp99Tq7QT7pdVg7KDh8VJnVdx1MvOrPH5Rz1F0lyK2poHZWsNxnT2kELY83y2UfHsIMwzmc8iqnkxtR9psJtxfkglf9giCzA=w640-h480" width="640" /></a></div><br /><p><br /></p><h3 style="text-align: left;">Holiday Sparkler Cocktail</h3><p><i>Adapted from Breckenridge Distillery</i></p><p><br /></p><p>Makes 1 drink.</p><p><br /></p><p><b>Ingredients</b></p><div style="text-align: left;">1½ ounces vodka<br />5 ounces white cranberry juice<br />Splash of Prosecco<br />¼ teaspoon silver pearl dust</div><p>Special equipment: a lowball glass (also called a rocks glass or an old-fashioned glass), which holds 6-10 fluid ounces.</p><p>In a lowball glass, stir together the vodka and the cranberry juice. Add ice and pour in the splash of Prosecco. Slowly stir in the silver dust and serve.</p><p><span style="color: #990000; font-family: georgia;"><i>Kitchen Goddess note: If you are going to be making more than one of these – and who would not make more than one? – it's easiest to mix together a batch of the vodka and the white cranberry juice. Then for each drink, all you have to add is the ice, the splash of Prosecco, and the silver dust.</i></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj0eTRkyqEI48HCqj_ZgtGgw4Z63ol89U2A3646M3FlU28mX6n-d_n1jJFXJAkA3Bb_jhastMvGGZUQeiV37d1hsv6cH4tOwMgz2t56bZ4T-ZKYX0Oh8yI-MQUNjtO0VBZv9zdN_e-g8-1LswOuzZ_ZZqpieNgrYsW_0tGrLQkk9iQH3m_4cK4crec79Q=s2474" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1856" data-original-width="2474" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEj0eTRkyqEI48HCqj_ZgtGgw4Z63ol89U2A3646M3FlU28mX6n-d_n1jJFXJAkA3Bb_jhastMvGGZUQeiV37d1hsv6cH4tOwMgz2t56bZ4T-ZKYX0Oh8yI-MQUNjtO0VBZv9zdN_e-g8-1LswOuzZ_ZZqpieNgrYsW_0tGrLQkk9iQH3m_4cK4crec79Q=w640-h480" width="640" /></a></div><p><br /></p><p>So here’s to you and yours, to better times, to your health and happiness, and to whatever manner of blessings that come your way. Happy New Year!</p><div><br /></div><br />Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.com0tag:blogger.com,1999:blog-6862683052085584444.post-80012234651216111082021-12-09T08:00:00.001-06:002021-12-09T08:00:00.229-06:00’Tis the Season – A Holiday Gift List for Foodie Fun and Kitchen Cheer<p><span style="color: #38761d; font-family: georgia;"><i> What’s cooking? Are you crazy? Who has time to cook when we have shopping to do?!</i></span></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7TQNDe8PFjaehr5T8SWCCqAeKiLUBtvCxEFwaF-CgcJEvvVQWPMv1wXSn4oUpHHyjbZ3Tuf5sD_xpD973N9rDjzd4ZrL7QBOuxPOflY_yxMZyich7Rg27nvpNcwjDH6foRAK5WHjjjTy/s2048/Xmas+2016+presents+4780.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7TQNDe8PFjaehr5T8SWCCqAeKiLUBtvCxEFwaF-CgcJEvvVQWPMv1wXSn4oUpHHyjbZ3Tuf5sD_xpD973N9rDjzd4ZrL7QBOuxPOflY_yxMZyich7Rg27nvpNcwjDH6foRAK5WHjjjTy/w640-h480/Xmas+2016+presents+4780.JPG" width="640" /></a></div><br /><p><br /></p><p>Who is more deserving than the person who, every night during the COVID lockdown, still figured out what to have for dinner? When life was one long Zoom call in your sweatpants, who made the effort to put something new and different in front of you to eat? That person deserves a little nod, and maybe a little something under the tree. Besides, it’s that time of year when it’s way more satisfying to give than to receive.</p><p>With all this in mind, the Kitchen Goddess has had her eye out for little bits of specialness all year long. Some of these are just fun, and some are outright helpful.</p><p><span style="color: #990000; font-family: georgia;"><i>Kitchen Goddess note: The KG, being a paragon of commercial virtue, has not received so much as a coupon for $1 off in exchange for these recommendations.</i></span></p><p><br /></p><h3 style="text-align: left;"><span style="color: #38761d;">Stocking Stuffers</span></h3><p>In a random moment of wandering around my office, I recently discovered a copy of <i>Gear for Your Kitchen,</i> by<i> </i>Alton Brown. <i>I already have all I need</i>, I said to myself, so I was about to put it in the donation pile when I realized I’d never actually read it. Leafing through a few pages, I found all sorts of fun information, much of it overly geeky – like why certain materials are better for certain types of dishes and pots and pans – but then that’s also who I am, so I liked that. But Mr. Brown also coughed up several items not normally found in the kitchen, but that actually make great kitchen tools. So surprise the foodie in your life with one of these.</p><p><b><br /></b></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgozWasVWkOuRoZTUekTXbWEnJ9pNtpSRVccHBeAxwr2uiYltwUna1-AglNvUkO9j8UqMXWS-TCv9RDzAGaUzC-7ea3LULQF4aKN_ffd07fPd17TK8yNXUbSLjA2qPDAD6L7S-aRMlUWk6N/s1500/Sewing+Gauge+2pc.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1119" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgozWasVWkOuRoZTUekTXbWEnJ9pNtpSRVccHBeAxwr2uiYltwUna1-AglNvUkO9j8UqMXWS-TCv9RDzAGaUzC-7ea3LULQF4aKN_ffd07fPd17TK8yNXUbSLjA2qPDAD6L7S-aRMlUWk6N/w238-h320/Sewing+Gauge+2pc.jpg" width="238" /></a></b></div><b><br />Tailor’s Sewing Gauge</b> – This little gizmo, used by tailors for measuring hems, is ideal for measuring the thickness of roll-out dough, or for revealing when the sauce in a pan has been reduced by one-third. You can get this package of two for $7.49 from amazon.com. Or the Dritz sewing gauge (like the one on the right) – the one I remember from 8th grade Homemaking class – is $5.78 for just the one.<p></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmaoN_TTvLQMggPJHU8hfrAhS83W-mLwQhQSJKYESWKBSfb6eeBxIEv9GGj6jhMpuKCPm9xodfSnlJaiT8BYVxFTtTJWhSTkdMuX3teX4nehsIMx7LuZnU6Y044NBiV5x-6dN1Hb9-mpeU/s360/Stanley+Utility+Knife.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="360" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmaoN_TTvLQMggPJHU8hfrAhS83W-mLwQhQSJKYESWKBSfb6eeBxIEv9GGj6jhMpuKCPm9xodfSnlJaiT8BYVxFTtTJWhSTkdMuX3teX4nehsIMx7LuZnU6Y044NBiV5x-6dN1Hb9-mpeU/w320-h320/Stanley+Utility+Knife.jpg" width="320" /></a></div><br /><p><b>Box Cutter/Utility Knife</b> (this one $6.79 at Staples) – Yes, it’s excellent at opening packages, but because it can be set at a specific depth, it’s also great for scoring a ham, cutting puff pastry dough, and scoring bread dough before baking or – according to the author – scoring calamari so it won’t curl while cooking. The KG has never cooked calamari, but now that I have my utility knife, who knows?</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gxDdG-PWxqD24Q0W0d0f2VU-mzMfieUlj8sePw66Qh8he5CEQPukhpl9b3o06Zb8jtpgvgr5yxqNDRJ6oNUd366N5lXQ9lhqucPZLdNbfaj9Sl6Cu9C2dEVffVhExJ6JzA41xzNHFAFj/s675/Mortar+trowel.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="675" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gxDdG-PWxqD24Q0W0d0f2VU-mzMfieUlj8sePw66Qh8he5CEQPukhpl9b3o06Zb8jtpgvgr5yxqNDRJ6oNUd366N5lXQ9lhqucPZLdNbfaj9Sl6Cu9C2dEVffVhExJ6JzA41xzNHFAFj/s320/Mortar+trowel.jpeg" width="320" /></a></div><br /><b>Mortar Trowel</b> ($7.98 at Lowe’s) – When you’ve finished spackling the bathroom, this is just the tool you need for serving pie. The offset hilt makes it much easier to dig down into that pie tin, and the blade itself is thin and flexible enough to slide right under a slice. Yet it’s strong enough to lift the pie out of the tin. The word according to Alton Brown...<p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FLjW9287_WwlO6KpXMMnCeLb-k0ajEJnmbZcw6QCH6blueWJC7QGwpjy9JGcQGzZk5iTTpPhZe5HcIk61Do1Yv3BuEs-N1wmpiaxDwzro8nok6Fo9t05b8iuQMY4etGBd0VVirBDc43e/s515/Shelf+liner.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="515" data-original-width="515" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FLjW9287_WwlO6KpXMMnCeLb-k0ajEJnmbZcw6QCH6blueWJC7QGwpjy9JGcQGzZk5iTTpPhZe5HcIk61Do1Yv3BuEs-N1wmpiaxDwzro8nok6Fo9t05b8iuQMY4etGBd0VVirBDc43e/s320/Shelf+liner.jpg" width="320" /></a></div><p><b>Rubber No-skid Shelf Liner</b> (rolls range from $9.99 to $18.00 at Bed Bath & Beyond or your local hardware or kitchen store) – Does it drive you crazy when your cutting boards slide around on your kitchen counter? It’s also dangerous when you have a knife in your hand. A piece of this shelf liner can stabilize those boards and be put into the dishwasher when you’re done. And you can cut it to be just the right size for your boards. I have both the mesh style, shown here, and the clear solid style. Both work for this task.</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhohLmnAE_ghz2zh2y2zA3CRymDq1kL7qgWEEP0xsDlZniyS37DgsgzAeK9clThGfxojLhd8M7NsTvRVPG7xls4_842Y6fU52nHgjlvJ4MOrnCy9nRbEGFHFmbEYNdIkCQGiM60sKshl6KB/s515/Zyliss+pizza+cutter.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="515" data-original-width="515" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhohLmnAE_ghz2zh2y2zA3CRymDq1kL7qgWEEP0xsDlZniyS37DgsgzAeK9clThGfxojLhd8M7NsTvRVPG7xls4_842Y6fU52nHgjlvJ4MOrnCy9nRbEGFHFmbEYNdIkCQGiM60sKshl6KB/s320/Zyliss+pizza+cutter.jpg" width="320" /></a></div><br /><b>Zyliss Pizza Cutter</b> ($14.99 at Bed Bath & Beyond) – This one was an eye-opener for the Kitchen Goddess. Safer than your run-of-the-mill pizza wheel, and easier to control – no more of those off-shape slices, unless you want them that way. And it comes apart for the dishwasher.<p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><h3 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWbiUVRRcT-VzAspjcYgh-F_sFOprVblQYRxGfHIGcUIlhgZgk5wKsYStSftI8oT9ravZxN5hsuBmviu1925GvHvrzCAZUM0t8xT8Ts8Rf4ztNjb7icSJmPygLF7xSf_2kR-1U10VhDQO/s345/Wusthof_9-in_Honing_Steel.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="345" data-original-width="345" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWbiUVRRcT-VzAspjcYgh-F_sFOprVblQYRxGfHIGcUIlhgZgk5wKsYStSftI8oT9ravZxN5hsuBmviu1925GvHvrzCAZUM0t8xT8Ts8Rf4ztNjb7icSJmPygLF7xSf_2kR-1U10VhDQO/s320/Wusthof_9-in_Honing_Steel.jpg" width="320" /></a></div>Not Cheap, but Less Than $30</h3><p><br />You may have forgotten the Kitchen Goddess’s paean to her <b>Honing Steel</b> last year. After all, the COVID-19 virus was raising its ugly head, so who could think about keeping your knives in shape? But judicious use of a honing steel will actually prolong the lives of your knives, and reduce the need to get them sharpened. Look for a steel that’s at least 1 inch longer than your longest knife. (Not good for serrated knives, but I can’t solve all your problems.) The one shown here is a <b>9-inch Honing Steel </b>by Wüsthof, who also makes excellent knives. It’s $20 at Faraday’s Kitchen Store or amazon.com or Crate and Barrel.</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKXnA-uuvO2O6_jkX6OBjcrDETAR3mQqr-YEjtG4haMsPcaXxJvh48VFnwADy5HyhXGPQTFvJjhQy8wKZh8e54kDs5aJy48yy9H8-K2vJq2NPA2nfqGUtyyrWGXM_LBHHoq_tWR8aTNQ9c/s213/RSVP+Endurance+Salt+server.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="210" data-original-width="213" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKXnA-uuvO2O6_jkX6OBjcrDETAR3mQqr-YEjtG4haMsPcaXxJvh48VFnwADy5HyhXGPQTFvJjhQy8wKZh8e54kDs5aJy48yy9H8-K2vJq2NPA2nfqGUtyyrWGXM_LBHHoq_tWR8aTNQ9c/s0/RSVP+Endurance+Salt+server.png" width="213" /></a></div><br />The Kitchen Goddess thinks salt shakers are so 20th century. Instead, she keeps a small white dish of salt near the stove top, where she can grab a pinch or a teaspoon of salt to toss into whatever soup or other dish she’s making. She recently spotted a darling glass-and-steel salt server that may actually go on her wish list to Santa. It’s the <b>RSVP Endurance Salt Server</b>, and it’s $25.18 at amazon.com, $23.99 at Bed Bath & Beyond. (KG uses the pinch method, so she’ll probably ditch the tiny spoon.)<p></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz7oonWXcVR6fCYiC-lf5N9zqGShoMKg50xWrKYpR1yJ7xCW8X5foGGdaeNZLyKSpoS2_m7ev9st4L2XCexMDsULLCKs1YNavLLUZm6Co-TWztQVT7Mw0KtvA9m6Tm-8oMchhqUlCHgcAo/s218/Alton+Brown+Gear+for+Kitchen.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="218" data-original-width="177" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz7oonWXcVR6fCYiC-lf5N9zqGShoMKg50xWrKYpR1yJ7xCW8X5foGGdaeNZLyKSpoS2_m7ev9st4L2XCexMDsULLCKs1YNavLLUZm6Co-TWztQVT7Mw0KtvA9m6Tm-8oMchhqUlCHgcAo/s0/Alton+Brown+Gear+for+Kitchen.jpg" width="177" /></a></div><br />If you’re sufficiently intrigued by the suggestions I gleaned from Alton Jones’s book, you might just make a gift of the book itself. <b>Alton Brown’s <i>Gear for Your Kitchen</i></b> is actually a fun read, as it gives Mr. Brown’s quirky, slightly snarky sense of humor free rein. Lots of good, practical information about which tools work and which don’t, small bites of culinary history and manufacturing history, and the occasional recipe. ($19.67 in hardcover from amazon.com, $16.11 in paperback)<p></p><p><br /></p><p><br /></p><p><br /></p><h3 style="text-align: left;"><span style="color: #38761d;">Real Food</span></h3><p>Who spends crazy money on special salt and pepper? I do. And I recognize that not many people will buy these sorts of ingredients for themselves. But if you got them as a gift,... Well, let’s just say that there’s something exciting about sprinkling an exotic ingredient into your food. Here are three of the Kitchen Goddess’s favorites:</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaKvuBkYB9_SkXSYbDgLBA3cK-INJ4h_nMFsXsQEO3uDb3Y2FefTTH4YTQbgSElaGcAC4vHHqLUQ67tYOcSJsUl1zdljH0A30O5JYXjxw0H9WcwAqhCkSIhy3fwvrCluzyR6LiCbyl9Vvi/s500/Wynad+Black+peppercorns.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="314" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaKvuBkYB9_SkXSYbDgLBA3cK-INJ4h_nMFsXsQEO3uDb3Y2FefTTH4YTQbgSElaGcAC4vHHqLUQ67tYOcSJsUl1zdljH0A30O5JYXjxw0H9WcwAqhCkSIhy3fwvrCluzyR6LiCbyl9Vvi/s320/Wynad+Black+peppercorns.jpg" width="201" /></a></div><br />■ <b>Wynad Peppercorns</b> – <p></p><p>Wynad peppercorns are grown using organic methods in the Wynad district of Kerala, India, an area known for the some of the best peppercorns in the world. If you can manage a side-by-side comparison, you’ll notice that these peppercorns are significantly larger than your standard grocery peppercorns. That’s because they are left on the vine to fully ripen and turn red, before being hand-harvested and sun-dried. Most peppercorns are harvested when green, so Wynad berries are larger and spicier because of this extended ripening time. The fragrance is rich and floral with a mounting full heat. The package is vacuum-sealed to preserve flavor and aroma. (75 grams are $16.99 from amazon.com)</p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOUxkzEk6N60lUZveCDRgR32s3l_BJKfS6e0hV_udenq28rGOn_prlnTvxCN8wFxAb671OmDLOD9zCwN52Z_TkUZ9SRhBbWaFOleAJobrUDBThEnOj023uHR4DEw89Gi8fo1zbBL_b2uv/s213/seaweed+salt+rom+Japan.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="210" data-original-width="213" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOUxkzEk6N60lUZveCDRgR32s3l_BJKfS6e0hV_udenq28rGOn_prlnTvxCN8wFxAb671OmDLOD9zCwN52Z_TkUZ9SRhBbWaFOleAJobrUDBThEnOj023uHR4DEw89Gi8fo1zbBL_b2uv/s0/seaweed+salt+rom+Japan.png" width="213" /></a></div>■ A<b>mabito No Moshio (Seaweed Salt)</b> ($14.00 on amazon.com) – <p></p><p>If you have ever watched the Salt segment from the Netflix series based on Samin Nosrat’s best seller, Salt Fat Acid Heat, you will likely find yourself mesmerized by the author’s journey to Japan, where she explores the ancient and laborious hands-on method of harvesting this sea salt, from seaweed. According to the company’s website (oishisojapan.com), “Amabito no Moshio is made using the best local ingredients and a thoughtful process combining old and new methods. The seawater comes from Kenmin no Hama Beach next to the salt house. Facing out to a broad open expanse of the Seto Inland Sea, the beach is one of the purest sources of the sea's famously rich brine.” </p><p>If Samin Nosrat and the reviewers on amazon are to be believed, the seaweed imparts a big umami hit, and lots of minerals. The grain is fairly small, and because there’s a moistness to it, it’s better used from a salt server like the one listed earlier in this post. </p><p>The Kitchen Goddess will confess that she has not yet opened hers, having fallen in love with the darling linen bag it comes in, that just radiates “special.” And she spends a lot of time saying, “Amabito No Moshio,” in case she ever gets to Japan. Whatever. Amazon reviewers claim that it’s fabulous on all sorts of foods, but especially cooked fish and sushi. Having watched the Netflix segment, I believe them.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-4PbdrO1yRTRLZ9AA-0GlRLmRkOGfM_M8r2jl8IPb-5h6kT_34iMmde4bEyEOR9XKO3S3xb4TDwdnDKu3FetUIBSOLdMi0OeG5sudu1r_dPAZ2C_RDPat88J5p5Z0Ipe54hPF3jtxb76/s213/Truffle+%2526+Salt.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="210" data-original-width="213" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-4PbdrO1yRTRLZ9AA-0GlRLmRkOGfM_M8r2jl8IPb-5h6kT_34iMmde4bEyEOR9XKO3S3xb4TDwdnDKu3FetUIBSOLdMi0OeG5sudu1r_dPAZ2C_RDPat88J5p5Z0Ipe54hPF3jtxb76/s0/Truffle+%2526+Salt.png" width="213" /></a></div><br />■ <b>Truffle & Salt by Casina Rossa</b> (3.5 ounces for $20.95 on amazon.com, although I got mine at Murray’s Cheeses in NYC) --<p></p><p>Yes, it’s expensive for such a small jar, but you don’t put it on everything and you don’t need a lot. The heady, aromatic blend of Italian black truffle and sea salt is amazing on many pasta dishes, and anything with mushrooms or anything to which you might add mushrooms. I have kept mine well closed and in the dark, and the flavor has lasted two years. Amazon reviewers say it’s the most concentrated of the truffle salts they’ve tasted, using words like “transformative,” “divine,” and “addictive.” Would the KG lie to you?</p><p>* * *</p><p>While you are shopping, you might also consider the enormous number of people who are suffering – from a lack of food, housing, warm clothing... I’m especially fond of Feed America, the Central Texas Food Bank, and José Andrés’s World Central Kitchen. But there are so many others doing good work, and all could use your help.</p><p><br /></p><p>And a happy and healthy holiday season to you all!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzroUPhs1EYziYN3zHUBMDF07EBW5hayIOnFDBedBF8SvrAkqEIJW5UECXW2TOj76eX8TO0wCEzGfPDYls2LCraeFSK4acVn0lq4h6Z59Aw9SUIrDYKmednSwhJ32VMPy4JvKL0lbPASb/s1292/Xmas+tree+and+wreaths.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="630" data-original-width="1292" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzroUPhs1EYziYN3zHUBMDF07EBW5hayIOnFDBedBF8SvrAkqEIJW5UECXW2TOj76eX8TO0wCEzGfPDYls2LCraeFSK4acVn0lq4h6Z59Aw9SUIrDYKmednSwhJ32VMPy4JvKL0lbPASb/w640-h312/Xmas+tree+and+wreaths.JPG" width="640" /></a></div><br /><p><br /></p>Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.com0tag:blogger.com,1999:blog-6862683052085584444.post-6630781535487353342021-11-18T08:00:00.001-06:002021-11-18T08:00:00.209-06:00Not Your Mother’s Chicken Soup<p><span style="color: #38761d; font-family: georgia;"><i>What’s cooking? Asian Chicken Soup with Lettuce, Rice, & Ginger</i></span></p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIoGolegPnmYWI_bubWh88tdpH0HBBfbTlO3cCK84Bs8-IbT2z3_YFO80MHCkkuxB9cSh2wc1yOM_niACP5XfHtmbKfGRLEZxWI2apUfVyJnaVlkscclNgsTSs4-iJ8K95_j__SUqcXhh3/s2048/Asian+chick+soup+on+sq+plate+spoon+out+RTE+8794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIoGolegPnmYWI_bubWh88tdpH0HBBfbTlO3cCK84Bs8-IbT2z3_YFO80MHCkkuxB9cSh2wc1yOM_niACP5XfHtmbKfGRLEZxWI2apUfVyJnaVlkscclNgsTSs4-iJ8K95_j__SUqcXhh3/w640-h480/Asian+chick+soup+on+sq+plate+spoon+out+RTE+8794.JPG" width="640" /></a></div><p><br /></p><p>This is the week when you really don’t want to have to work at putting food on the table. Between the menu planning and the ordering and the shopping and the decisions on how to decorate the table, there’s not really much energy left for the meals leading up to Turkey Day. But we all have to eat, even on those other days.</p><p>Ta-da! Kitchen Goddess to the rescue. Today’s recipe relies on the simplest of ingredients, tastes amazing, and comes together in less than 30 minutes, including the prep work. Really. Would the KG lie to you?</p><p>The back story started with a recipe hunt – something I do way too often. Frankly, any random occurrence can send me off wandering around the internet, looking up food. This time, it was for tempura green beans. I’d had a marvelous plate of them at a restaurant, and as I thought about them a couple of days later in my kitchen, I turned instinctively to my iPad, where I cruised the web for a good half hour to find a way to cook them. I’m still looking for one that doesn’t involve a large of amount of boiling oil, and I’ll let you know when I find one.</p><p>But while I was looking, I noticed a tiny window down in a corner of my screen. Some chef was throwing a bunch of ingredients into a pot, and it looked really good, but there was no sound because I wasn’t really on that page looking for what that chef was making.</p><p>Just as I went in for a closer look, the video changed, and I found myself watching a YouTube of Colin Josts’s best moments on <i>Saturday Night Live</i>. Now I think Colin Jost is hilarious, but I experienced a mild panic because I didn’t know where that first clip came from. Grrrr... </p><p>Several frenetic back arrows and google searches later, I did find that clip, because – and you’ll love this – I recognized the chef! The dish was a chicken soup, using ingredients I had on hand, so I made it. And ate the whole thing myself. Then I made it again and served it to my hubby, who turned to me mid-bowl and said, “This is delicious! What is it?”</p><p>I’ve now made it several more times, finally managing to take photos in the process, because we normally scarf it down so fast there’s nothing left to point the camera at.</p><p>So..., chicken soup, eh? You are probably asking yourself what could possibly make chicken soup new and exciting. Well, unless your mother is (or was) Asian, this chicken soup will be a completely new experience – and maybe even then.</p><p>The chef was J. Kenji López-Alt, author of The Food Lab and the principal food scientist for the Serious Eats (<a href="http://seriouseats.com">seriouseats.com</a>) website. He’s the son of a German-American father and a Japanese mother, and the López is from his wife, who is Colombian. So he’s got serious multinational food creds. This soup is decidedly Asian in flavor.</p><p>What I love most about it is that it uses a handful of ingredients that often sit in my fridge until I decide it’s too late: leftover rice (mostly from Chinese takeout), leftover rotisserie chicken, and an extra head of lettuce from one of those bags with three small heads of romaine. That will no longer be a problem, because I’ll just make the soup.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8L8tPznt5HmhAVrF080NdOLLbh-1vBfgp1jc7GaVtzVdmdFWfYOjyk9wWjxvrB99CCmRh-2b1en5lkJp1A_JlH-NqtWszH2P1v6M_Lfau6WGtbfcT7YAYtQmqKiLqO39kOhsKCpRJu6R/s2048/Asian+Chick+soup+mise+en+place.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8L8tPznt5HmhAVrF080NdOLLbh-1vBfgp1jc7GaVtzVdmdFWfYOjyk9wWjxvrB99CCmRh-2b1en5lkJp1A_JlH-NqtWszH2P1v6M_Lfau6WGtbfcT7YAYtQmqKiLqO39kOhsKCpRJu6R/w640-h480/Asian+Chick+soup+mise+en+place.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The rice here is a brown/white combo, and note the jar of Better Than Bouillon, my new fave.</td></tr></tbody></table><p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPiO1L_EooxjglsgSPzxdnoqua_KxaI4Ta-eM9-O7PVIJV7IY9cyIdQBFvXrX644ytz_XxxnV4GyWeIukwJmDxFW4eumrJXNhFhpiu3A9LgFsKm9ewZLJbvkYabVceSTc-f9RS2SLQraSy/s390/Thai+Kitchen+Fish+Sauce.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="390" data-original-width="213" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPiO1L_EooxjglsgSPzxdnoqua_KxaI4Ta-eM9-O7PVIJV7IY9cyIdQBFvXrX644ytz_XxxnV4GyWeIukwJmDxFW4eumrJXNhFhpiu3A9LgFsKm9ewZLJbvkYabVceSTc-f9RS2SLQraSy/w109-h200/Thai+Kitchen+Fish+Sauce.png" width="109" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Almost forgot <br />about the fish sauce</td></tr></tbody></table>Beyond those three, there’s really just the ginger and Thai fish sauce, both of which I try to always have on hand. (The Kitchen Goddess keeps a ziplock bag of ginger root in the freezer.) And I’m just hoping you have Thai fish sauce in the fridge. If not, you should get some, because it’s very umami and lasts forever.</p><p>Anyway, this recipe requires dedicated mis en place, because once you have the ingredients together, the “cooking” part takes literally less than 10 minutes.</p><p><br /></p><p><br /></p><p><br /></p><p>So about the lettuce. I know, it was a surprise even to the Kitchen Goddess that you can cook lettuce and end up with something good. As it happens, cooked lettuce has long been part of French and Chinese cuisine. And despite its mild flavor, the lettuce in this soup is sort of the secret ingredient, texture-wise. If you cook it just until the leaves wilt, the lightly cooked stalks still have a bit of crunch that’s quite fresh-tasting and delicious.</p><p>Also, if you have any soup left over for the next day, just heat it and throw in more lettuce. The flavor doesn’t really change from the additional lettuce, and you revive that light crunch as well.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuwvza-aFpRK5YY_5Q1vsDSGNVsxUkWHjAuuVpHtd7Azcjz6zemfXDklX1RpoS0Mu-8ZtlQDAO5dd1-u-cjk2lPVaG1NCHf8BKWv3ah2nzrE3jCcVTDYEPGrxPUcebYVLai-pJSWp0hHAz/s2048/Asian+chick+soup+on+round+plate+8792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuwvza-aFpRK5YY_5Q1vsDSGNVsxUkWHjAuuVpHtd7Azcjz6zemfXDklX1RpoS0Mu-8ZtlQDAO5dd1-u-cjk2lPVaG1NCHf8BKWv3ah2nzrE3jCcVTDYEPGrxPUcebYVLai-pJSWp0hHAz/w640-h480/Asian+chick+soup+on+round+plate+8792.JPG" width="640" /></a></div><br /><p><b><span style="color: #38761d;">Asian Chicken Soup with Lettuce, Rice and Ginger</span></b></p><p><i>Adapted from J. Kenji López-Alt at seriouseats.com</i></p><p><br /></p><p>This recipe is a doubling of the original, because I am always happy to have some in the fridge, so I make extra. You can make half if you’d like, but in the end, you’ll wish you’d made more.</p><p>Serves 5-6.</p><p><b>Ingredients</b></p><div style="text-align: left;">2 quarts good chicken stock (or use Better Than Bouillon with water)<br />2 mounded cups rotisserie chicken (or other leftover chicken), without skin, cut in 1-inch dice<br />1½ -2 cups leftover rice (white or brown, like Chinese takeout, or whatever plain rice is in the fridge)<br />6 slices raw ginger, ⅛-inch thick (peeled or not – I prefer peeled)<br />4 teaspoons Thai fish sauce<br />½ teaspoon ground white pepper*<br />Kosher salt to taste<br />1 small head romaine lettuce, sliced 1 inch-wide</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw7r13hPEmncD8SBfBKy4IDUwMMTDm5P0mfHxcjVh5HvQaazGZqTZtgSnN7H3oKV4Sb6jsjQ0uDt0B9DI1CVpGxSrSUPWNIq66PPd_8KTM35_L9SmQ5rChDTmB6J9yotozPzKkn80cKsxN/s2048/Chopping+lettuce+8777.JPG" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw7r13hPEmncD8SBfBKy4IDUwMMTDm5P0mfHxcjVh5HvQaazGZqTZtgSnN7H3oKV4Sb6jsjQ0uDt0B9DI1CVpGxSrSUPWNIq66PPd_8KTM35_L9SmQ5rChDTmB6J9yotozPzKkn80cKsxN/w640-h480/Chopping+lettuce+8777.JPG" width="640" /></a></div><div style="text-align: left;"></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Garnishes:<br />7-8 scallions, white and light green parts, thinly sliced<br />½ cup (loosely packed) cilantro, chopped</div><p><i style="color: #990000; font-family: georgia;">*Kitchen Goddess note on white pepper vs black: In a test run by Cook’s Illustrated, they made two pots of a soup that traditionally calls for white pepper, using a teaspoon of black pepper in one batch and a teaspoon of white pepper in the other. Tasters reported that the one with black pepper was more aromatic and had more spicy heat, but they preferred the soup with white pepper for its floral, earthy flavor and greater complexity. So you can use either in this soup, but the taste may not be quite the same.</i></p><p><br /></p><div style="text-align: left;"><b>Directions</b><br />In a large saucepan, heat the stock with the chicken, the rice, the ginger, and the fish sauce, until it comes to a boil. Reduce heat to a simmer for about 5 minutes.</div><p>Add the lettuce. Let the soup simmer until the lettuce leaves are wilted. Add salt to taste. (Depending on the saltiness of your broth, it’ll need a lot, a little, or none, so taste carefully.)</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vkT2jH64GlkIjNCfA7fZvM1kenSTxiWX9j4cop8LOhuYoiCDvhUhfmfp49JdBUQ6TmZ_JPApLrUz5l4aVRRuoRUdtD0qYXp-GDmczBgiIDIM5hVXnvz3vV3uF1YVIA2LDBCtBCu-NT5o/s2048/Asian+chick+soup+in+pot+8783.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1553" data-original-width="2048" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vkT2jH64GlkIjNCfA7fZvM1kenSTxiWX9j4cop8LOhuYoiCDvhUhfmfp49JdBUQ6TmZ_JPApLrUz5l4aVRRuoRUdtD0qYXp-GDmczBgiIDIM5hVXnvz3vV3uF1YVIA2LDBCtBCu-NT5o/w640-h486/Asian+chick+soup+in+pot+8783.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Add the garnishes. If you like the flavor of raw scallions, serve the soup in a cup or bowl and sprinkle the scallions and cilantro on top. The Kitchen Goddess prefers her scallion flavor to be a little milder, so she adds her scallions to the soup while it is still simmering, then immediately turns off the heat. Serve the soup in a cup or bowl and sprinkle the cilantro on top.<p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQBWnUmKlMYH_pzxq6ZJGeJzRpORYpmXrH6UCSzOuTNss8ocvo0y6Lg3R-pjk7i2SRqhSwmnY3eTZTW62Lz_e9CnrBUZSny-ZHI_IPc7xYoXBDJJqLRt2BGEMTkw3tdKmBoaHLhNTiKd9/s2048/Asian+chick+soup+garnishes+8786.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1503" data-original-width="2048" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQBWnUmKlMYH_pzxq6ZJGeJzRpORYpmXrH6UCSzOuTNss8ocvo0y6Lg3R-pjk7i2SRqhSwmnY3eTZTW62Lz_e9CnrBUZSny-ZHI_IPc7xYoXBDJJqLRt2BGEMTkw3tdKmBoaHLhNTiKd9/w640-h470/Asian+chick+soup+garnishes+8786.JPG" width="640" /></a></div><p></p><p>One final note: If you are serving the soup to guests, you may want to remove the ginger slices, as they don’t really taste good. For yourself or your family, just tell them to pick the ginger out.</p><p>Now, how easy was that?! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZolkDrJnoEpBMq704URt5tBPhNeNktbhyO45-x7v63LqVK2xT1syqUU4mZvaNgc5cz7iivNr-AltvLJTGJBroFHF4YRllPb5x-GI3P_yAgAMT6Tqakm8qFw_DlVggREhOWEL0H08Ed2rW/s2048/Asian+chick+soup+-+cropped+-++on+square+plate+RTE08799.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZolkDrJnoEpBMq704URt5tBPhNeNktbhyO45-x7v63LqVK2xT1syqUU4mZvaNgc5cz7iivNr-AltvLJTGJBroFHF4YRllPb5x-GI3P_yAgAMT6Tqakm8qFw_DlVggREhOWEL0H08Ed2rW/w640-h480/Asian+chick+soup+-+cropped+-++on+square+plate+RTE08799.JPG" width="640" /></a></div><br /><p><br /></p><br /><p><br /></p><p><br /></p>Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.com0tag:blogger.com,1999:blog-6862683052085584444.post-38992383432544794022021-10-12T08:00:00.022-05:002021-10-12T08:00:00.213-05:00Baking with Lita<p> <span style="color: #38761d; font-family: georgia; font-size: medium;"><i>What’s cooking? Pocky Sticks</i></span></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr3YaeA1Oz33yOAhQ6BWjKTKx46QkxxJD7eqXYRRuweG8HstGN6wkWaErG9PgJRrl0rsX2U1Tdw8oIRsLqYPY0CjLHpAALvHnTh69QZB35wcC-qFsFkOU4Dm7JUAzTd4g2uudcmo7BtI7p/s2048/Multicolor+sticks+on+rack+8722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr3YaeA1Oz33yOAhQ6BWjKTKx46QkxxJD7eqXYRRuweG8HstGN6wkWaErG9PgJRrl0rsX2U1Tdw8oIRsLqYPY0CjLHpAALvHnTh69QZB35wcC-qFsFkOU4Dm7JUAzTd4g2uudcmo7BtI7p/w640-h480/Multicolor+sticks+on+rack+8722.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p>Summer is finally over, but I am still reliving the memories of baking with my grandchildren over those three months.</p><p>As 7- and 9-year-olds, they have a keen interest in the baking process – the stirring or whipping, the measuring and combining of ingredients, and of course the decorating. My grandson, the 7-year-old, wants to taste each ingredient. At first, I said, “No. You don’t understand – the ingredients don’t taste anything like the cookies themselves.” And then I had a moment of clarity, as I thought, <i>What do I care? It’s not like any of it is poisonous. After all, it’s supposed to be a learning experience.</i> Learning for me, too, it turns out. Learning to let go.</p><p>So I explained what the ingredients are, and let them taste each in turn as we added them to the mix. Of course, some tasted “Yuk!” and some – like the flour – tasted “Hmmm,” and the accidental glug of vanilla elicited an “Ack!” and a rush to spit it out in the sink. Also, of course, I had to cut the quantities of each ingredient in half, so that each child could add some to the mix. (Ever alert to possibilities, I made this part into a lesson about fractions. I’m so much fun.)</p><p>In the end, the process took about three times as long as you would expect, so I advise anyone deciding to cook with grandchildren to remember – first – to be patient, and – second – to allow lots of extra time. Third is that you’ll need a nap when it’s all over, because they make an unholy mess and with two or more of them, you will find yourself running back and forth to keep little fingers out of (1) the dough, (2) the icing, (3) the ingredients. It’s good to be mentally prepared for all the incidental activity.</p><p>One cookie they chose to make – from <i>The New York Times</i> “12 Stunning Cookies That Will Impress Everyone You Know” (Dec. 3, 2019), was Pocky Sticks.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOfgAhCxc_TjeGG_Bf0OHB-xvmwCJdLp6sBYl6P6kaKtIpvgTRK5NbuPH7DVtT2LMWIkazjUzrKD9vlnMIDSZDJ6KE1r96Za6urUIVZAO9EHewJtGB40KVZSMKozK8-W78NLoYmjlbnDb/s640/Pocky+Chocolate+70g+Front+3D+%25282020%2529.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="322" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOfgAhCxc_TjeGG_Bf0OHB-xvmwCJdLp6sBYl6P6kaKtIpvgTRK5NbuPH7DVtT2LMWIkazjUzrKD9vlnMIDSZDJ6KE1r96Za6urUIVZAO9EHewJtGB40KVZSMKozK8-W78NLoYmjlbnDb/w201-h400/Pocky+Chocolate+70g+Front+3D+%25282020%2529.png" width="201" /></a></div>If you google “pocky sticks,” you’ll mostly find the commercial version of these cookies, which are all made by the Japanese company, <a href="https://www.glico.com/us/" target="_blank">Ezaki Glico</a>. They’re thin, stick-like treats that get dipped in various sweet coatings covering about three-quarters of the length of each stick. The cookie part tastes more savory than sweet, which may be why the company describes them as “biscuits,” not cookies.<p></p><p>Naturally curious about the name and origin of these biscuits/cookies, the Kitchen Goddess did some research. Are you equally curious? Of course you are.</p><p>Formed in 1921, Glico focused its early product lines on nutritious caramel and biscuits. As the Japanese economy recovered after WWII, the company focus shifted to desserts. In 1958, they added chocolate bars with almonds, and in 1962, a German snack stick called Pretz. In short order (1966), some clever person figured out to combine the chocolate bars with Pretz to produce Pocky Sticks. (Although the snack began its life as Chocotek, within the first two years of production, it was changed to Pocky, a name stemming from the Japanese onomatopoetic phrase pokkin-pokkin, for the sound made when a biscuit snaps in two.)</p><p>And in a blatant appeal to young females, who didn’t like the mess of chocolate on their fingers, the company left one end of the stick uncovered. This tidier snacking experience solidified Pocky’s signature look.</p><p>The home version of Pocky Sticks are great fun to make, especially for kids who are already well versed in Play-Doh and modeling clay techniques. And you can decorate them – or not – as the spirit moves you. My grandchildren are always in a mood to decorate. For our debut effort, we drizzled white chocolate and semisweet chocolate, plus two types of sprinkles. (Unable to help myself, I made one combining white chocolate with potato chip crumbs, which was delicious, but not as interesting to the kids.)</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMTEyaVy9Zu8IKpTnj5GExIuFKLd3axM90AUh7CJfObrFc2hdhUQjcH6vp5KVCSi0ik0m0z-rjrBBBBR32mlne6PW9jJG6hQYWdf6fk-RqRceHWNb4md1zKbX8zq3apYvRY_6Dx0TcAEU1/s2048/Maeve+%2526+James+pocky+sticks141.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMTEyaVy9Zu8IKpTnj5GExIuFKLd3axM90AUh7CJfObrFc2hdhUQjcH6vp5KVCSi0ik0m0z-rjrBBBBR32mlne6PW9jJG6hQYWdf6fk-RqRceHWNb4md1zKbX8zq3apYvRY_6Dx0TcAEU1/w640-h480/Maeve+%2526+James+pocky+sticks141.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The grandkids' version are more free-form, but more fun, too, and just as tasty.</td></tr></tbody></table><br /><p>Another bonus of this recipe is that you can make the dough entirely in a food processor, which makes fast work of cutting the butter into the dry ingredients, and is extremely effective at keeping small fingers out of harm’s way.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5NfsLrZ6Ltef5FTD8omSvUDND5GRH8DWuO-S3tjInv3jUBPBYqkJEN4CGob76gcvk3f1FobsiVz9byktDz44klAP0dNcAAMQMwlJKhyphenhyphenrguz78-7sXYAVq5y5jNMOHWdBzBhB9k2flSpUB/s2048/Wht+and+Dark+Choc+Pocky+Sticks+on+rack+8723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1535" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5NfsLrZ6Ltef5FTD8omSvUDND5GRH8DWuO-S3tjInv3jUBPBYqkJEN4CGob76gcvk3f1FobsiVz9byktDz44klAP0dNcAAMQMwlJKhyphenhyphenrguz78-7sXYAVq5y5jNMOHWdBzBhB9k2flSpUB/w640-h480/Wht+and+Dark+Choc+Pocky+Sticks+on+rack+8723.JPG" width="640" /></a></div><p><br /></p><h3 style="text-align: left;"><span style="color: #38761d;">Pocky Sticks</span></h3><p><i>Adapted from Susan Spungen in </i>The New York Times</p><p><br /></p><p><b>Yield</b>: Ms. Spungen gets 34 cookie sticks, but the KG and her grandkids were perhaps a bit less delicate, and got only 24. (It’s just possible that a few of our sticks got eaten before they could get iced or counted.)</p><p><b>Ingredients</b></p><div style="text-align: left;"><u>For the dough</u>:<br />3 tablespoons granulated sugar<br />½ teaspoon baking powder<br />¼ teaspoon kosher salt<br />¼ cup (55 grams or ½ stick) unsalted butter, cut into pieces (I cut into tablespoons then cut each tablespoon into fourths) and chilled<br />3 tablespoons whole milk<br />¼ teaspoon vanilla extract</div><div style="text-align: left;">1¼ cups (160 grams) all-purpose flour, plus more for dusting<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>For the decorating</u>:*<br />3 ounces (85 grams) white chocolate, chopped (about ½ cup)<br />3 ounces (85 grams) milk chocolate, chopped (about ½ cup)<br />3 ounces (85 grams) dark chocolate, chopped (about ½ cup)<br />Vegetable shortening, as needed<br />1 tablespoon pulverized freeze-dried raspberries or strawberries</div><div style="text-align: left;">½ teaspoon matcha powder<br />3 tablespoons chopped nuts<br />Coconut, nonpareils, decorating sugar</div><p><span style="color: #990000; font-family: georgia;"><i>*Kitchen Goddess note about the decorating: These decorating ingredients are courtesy of Ms. Spungen, who made strawberry-flavored white chocolate and matcha-flavored white chocolate, and dark chocolate with nuts. You should let your imagination run wild and free. How about black-and-white cookies, using white chocolate and Famous Chocolate Wafer crumbs, or dark chocolate and crumbled white meringue cookies from Trader Joe’s? Or try my choice of white chocolate with crumbled potato chips, or the powdered sugar icing I use on my rollout cookies: 1 cup powdered sugar + ½ teaspoon vanilla + ¼ teaspoon salt + 1 tablespoon water and whatever food coloring you like. Oh, the possibilities...</i></span></p><p><b>Directions for making the sticks</b></p><p><u>Prepare the dough</u>: In the bowl of a food processor, combine the 1¼ cups flour, the sugar, baking powder and salt, and pulse 4-5 times to combine and aerate the dry ingredients. Sprinkle the pieces of butter over the dry mix and pulse until small crumbs form.</p><p>In a measuring cup, combine the milk and vanilla. While the food processor is running, pour the vanilla milk in a stream into the flour mixture. Use a rubber spatula to wipe down the sides of the bowl, and pulse until the dough is well mixed and begins to hold together.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTPhHuS0u5VtR9wr1Dv3xLuk_eQ725UkSTfU2FKbWts_0v7OBFoulYGPuKukUq7gt6qxIA73UDueXfGtk51wt_iiTBYuD-2LDSj1_oIeyP2108T-UOerTaFpqKgKwam3WV-edclJW9t6qJ/s1984/Pocky+dough+rectangle+on+granite+0180.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1984" data-original-width="1488" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTPhHuS0u5VtR9wr1Dv3xLuk_eQ725UkSTfU2FKbWts_0v7OBFoulYGPuKukUq7gt6qxIA73UDueXfGtk51wt_iiTBYuD-2LDSj1_oIeyP2108T-UOerTaFpqKgKwam3WV-edclJW9t6qJ/w300-h400/Pocky+dough+rectangle+on+granite+0180.JPG" width="300" /></a></div>Scrape the dough out onto a lightly floured surface, and roll until it is just over ¼-inch thick and the shape of the dough approximates a rectangle, 5½ inches by 8 inches. A bench scraper or the side of a large knife can be helpful in getting the sides to be straight, though there’s no need to get crazy over the straight sides. (We remember that these are cookies, right? And that there’s no prize for them being exactly the same size? The Kitchen Goddess periodically needs these reminders. Your children or grandchildren will have no such worries.)<p></p><p>Wrap the dough rectangle in plastic and transfer to a small baking sheet. Chill until firm, for at least 1 hour and up to 3 days.</p><p>When you are ready to begin baking, heat the oven to 350º. Line two large rimmed baking sheets with either baker’s parchment or silicone baking mats.</p><p>Position the dough on a lightly floured surface with the short side toward you, and, using a bench scraper or long knife, cut the dough crosswise into halves and transfer half the dough (re-wrapped in plastic) to the refrigerator while you work with the other half.</p><p>With the short side of the dough still facing you, use a bench scraper or long knife to cut ¼-inch-thick strips that will be about 5½ inches long. Using the palms of your hands, gently roll each strip on a lightly floured work surface until it reaches 7-8 inches in length.</p><p>Carefully transfer the finished strips to your parchment- or silicone mat-lined baking sheets, keeping them as straight as possible and spacing them about 1½ inches apart. Repeat with the remaining dough. Freeze both sheets of dough sticks until firm, 10-15 minutes.</p><p>Bake the sticks until you can see that the edges are golden, 14-16 minutes. Let the sticks cool a few minutes on the baking sheets, then carefully move them to wire racks to cool completely.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJseJkRGRQodXx2ckEejvB2PCITmhjBz4KfYMvkxg2NszMK_m1P1JPnh7_J2t8Yu7uKyPxfyBC7t6D-l7edd5dFNAMDdqZ-04ZD6vbv8C9_Cqy9GGqRQKXtIpXcY3z12Fd6VTjNrOVfxvY/s1896/Maeve+%252B+James+Pocky+on+rack144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1422" data-original-width="1896" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJseJkRGRQodXx2ckEejvB2PCITmhjBz4KfYMvkxg2NszMK_m1P1JPnh7_J2t8Yu7uKyPxfyBC7t6D-l7edd5dFNAMDdqZ-04ZD6vbv8C9_Cqy9GGqRQKXtIpXcY3z12Fd6VTjNrOVfxvY/w640-h480/Maeve+%252B+James+Pocky+on+rack144.JPG" width="640" /></a></div><br /><p><b>Directions for decorating the sticks</b></p><p><span style="color: #990000; font-family: georgia;"><i>Kitchen Goddess note on melting/thinning chocolate: Any chocolate – dark chocolate, milk chocolate, white chocolate – will work better for dipping/drizzling if it’s thinned a bit with vegetable oil or other neutral oil (e.g., canola, coconut). Do not use butter or margarine; both of those contain water, which will ruin the melting process. My online sources say to add the oil before you begin the melting process; my “friend” sources say you can also add it in the middle of the process. The key is for the temperature of the oil to be close to that of the chocolate. For dark or milk chocolate, add ½ teaspoon of oil per 3 ounces of chocolate; for white chocolate, add 1 teaspoon of oil per 3 ounces of chocolate. </i></span></p><p><span style="font-family: inherit;">To melt your chocolate, first chop the chocolate into pieces the size of chocolate chips (unless, of course, you already have chocolate chips).</span></p><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><p style="text-align: left;"><span style="font-family: inherit;"><b>Stovetop method</b>: Place the chocolate and oil in a metal bowl set over a small saucepan containing an inch of simmering water, stirring occasionally until the chocolate melts. To keep from getting the chocolate too hot, the water shouldn’t touch the bowl. As the chocolate melts, whisk the oil/chocolate until the mixture is glossy. </span></p></blockquote><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><p style="text-align: left;"><span style="font-family: inherit;"><b>Microwave method</b>: Place the chocolate and oil in a microwave-safe bowl (preferably glass), and microwave for 30 seconds. Stir well and microwave for another 20 seconds. Stir well. If you find that the chocolate has mostly melted after the first two intervals, stop and continue to stir, as the heat from the melted parts will often coax a melt out of the rest. If not, microwave another 20 seconds and stir well again.</span> </p></blockquote><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><p style="text-align: left;"><span style="font-family: inherit;">With either method, don</span>’<span style="font-family: inherit;">t overheat the chocolate, as it can become lumpy and grainy.</span></p></blockquote><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXeZPYG15IG7XsPYiW9BZlDbLKgICAWFhHtj7NjxjW27-v_boV3GGZXFhVd9RenzdnodRi-fFK1tPdMkGgsC_s5eupaUPv484wN6_fOZkVd7KXF1FOD8-azwTXq3wOsFqIuEq2gZLNaoRz/s2048/Maeve+%252B+James+decorate+pocky+0147.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXeZPYG15IG7XsPYiW9BZlDbLKgICAWFhHtj7NjxjW27-v_boV3GGZXFhVd9RenzdnodRi-fFK1tPdMkGgsC_s5eupaUPv484wN6_fOZkVd7KXF1FOD8-azwTXq3wOsFqIuEq2gZLNaoRz/w640-h480/Maeve+%252B+James+decorate+pocky+0147.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">And for a special treat, you get to lick the spoons and bowls at the end.</td></tr></tbody></table><br /><p>My grandchildren wanted to dip the cookie sticks directly into the chocolate, but I explained that we would end up with cookie “dust” in the chocolate. So... holding a cookie stick over a bowl of chocolate, use a small spoon to pour the chocolate over 2/3 of the stick, turning the stick to coat on all sides. Let any excess drip off, and set the chocolate-coated cookie on a parchment- or wax paper-lined baking sheet. Sprinkle with nonpareils or nuts or crumbs as desired. (You may need to reheat the dips, by returning them to the pot or microwave, if needed.)</p><p>Refrigerate the decorated sticks until the coating hardens. Cookies will keep in an airtight container at room temperature for 1 week.</p><p><br /></p><p><br /></p><p><br /></p><div><br /></div>Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.com0tag:blogger.com,1999:blog-6862683052085584444.post-25474105508077515362021-09-07T07:00:00.017-05:002021-09-07T07:00:00.193-05:00Peachy Keen – part 2<p> <span style="color: #38761d; font-family: georgia; font-size: medium;"><i>What’s cooking? Herby Grilled Chicken Thighs with Pickled Peaches</i></span></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsfAlFVanAYsReZ8_iQ0reBIPJGyYjpobjUbN7PFaF3cqPZCJFYNkBLO_zih6l-bKJEecXlBCdLxJSkzB9ApvEz8uqA120A6-7e694Sc6Du5BLC-W71UxpP1HGcuEtHzozWE1CPHmZNEgP/s2048/Chick+thighs+grilled+w+peaches+%252B+arugula+RTE+8698.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsfAlFVanAYsReZ8_iQ0reBIPJGyYjpobjUbN7PFaF3cqPZCJFYNkBLO_zih6l-bKJEecXlBCdLxJSkzB9ApvEz8uqA120A6-7e694Sc6Du5BLC-W71UxpP1HGcuEtHzozWE1CPHmZNEgP/w640-h480/Chick+thighs+grilled+w+peaches+%252B+arugula+RTE+8698.JPG" width="640" /></a></div><br /><p><br /></p><p><i><span style="font-family: georgia;"><span style="color: #990000;">Kitchen Goddess note: I have discovered – via epicurious.com – that if you can’t find fresh peaches, the pickling recipe below will also work – equally well – with canned peach halves. I haven’t tried it that way, but epicurious.com hasn’t lied to me yet... And I’ll probably try it at some point just out of curiosity, as the pickling juice is a terrific addition to my collection of Useful Liquids to Have in the Fridge</span>.</span></i></p><p>With every year that I spend back in my home state of Texas, I’m reminded of some of the culinary traditions that were part of my childhood. For instance, Southern cooks will fry almost anything, and if they can’t fry it, they just might pickle it instead. Some foods, like okra, might be treated either way. My mother pickled eggs and beets and jalapeños – often all together. And with peach season on the wane, pickling is a way to preserve them without making jam.</p><p>At my grandmother’s house, many meals included a pickled peach half, often on a piece of iceberg lettuce or served in a cut glass bowl on the Sunday table. I loved those peaches, of which my grandmother seemed to have an endless supply. So when I moved back to Texas as an adult, I felt sure I’d find them again. I’ve looked long and hard in every southern grocery store, to no avail. And then I found this recipe. The brine is a bit tarter than I remembered, but the tangy kick of the vinegar with that bouquet of warm spices (clove, cinnamon, ginger, allspice) takes me right back to my grandmother’s table.</p><p>Today’s recipes were part of a feature on peaches in the August 2016 issue of <i><a href="https://www.foodandwine.com/recipes/grilled-chicken-thighs-pickled-peaches" target="_blank">Food & Wine</a></i> magazine – an issue I discovered here in our NJ condo when we returned this summer after our COVID hiatus. Clearly, that issue had been waiting for me. The recipe appeared courtesy of Southern super-chef Sean Brock, who at the time was serving the pickled peaches grilled (!) with chicken thighs. I’ve tried it, and it’s outstanding. And now, I bring it to you.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_uBtg_oFGYEgOfW1PX40Phkdi0Rl1KLjrWkXF9oRugYJt3sapI9qgJf5wtlH-pzUaWZojobF7ksOb5A-BT5nXE1I3nM_u-ZHAlhx7ZQhcCsg26HNq5u24jlrpxxIKrxL9_72g3HFU9OTq/s2048/Pickled+peaches+in+brine+jar+on+right8652.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1670" data-original-width="2048" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_uBtg_oFGYEgOfW1PX40Phkdi0Rl1KLjrWkXF9oRugYJt3sapI9qgJf5wtlH-pzUaWZojobF7ksOb5A-BT5nXE1I3nM_u-ZHAlhx7ZQhcCsg26HNq5u24jlrpxxIKrxL9_72g3HFU9OTq/s320/Pickled+peaches+in+brine+jar+on+right8652.JPG" width="320" /></a></div>Many of you will shy away from the idea of pickling peaches. I get that. But trust the Kitchen Goddess and give this a try. (Or, if you’re sufficiently intrigued to try eating them but not cooking them, you can apparently order them online from Walmart. Who knew?) Eat them by themselves, or:<p></p><p>■ with vanilla ice cream on top, or chopped and on top of the ice cream;</p><p>■ piled in wedges on toast spread with burrata;</p><p>■ alongside grilled meats, like pork chops or chicken;</p><p>■ alongside burgers or sandwiches, instead of a pickle;</p><p>■ to elevate a cheese plate, as recommended in <i><a href="https://www.southernliving.com/fruits/peach/pickled-peaches" target="_blank">Southern Living</a></i> magazine.</p><p>■ Or served as my grandmother did – in a cut glass bowl, of course – as a condiment with roast chicken or turkey for Sunday dinner.</p><p><i>Southern Living</i> also suggests that you save any leftover brine and add a splash to vinaigrettes or iced tea. That salad dressing idea is part of today’s recipe. Great minds...</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn491_esQoqi_-dH3JKuHNahsA7m98wMt04dCVziZMCjNu8b_dHRpbZLqjCZfgZfkgMtZkBH6RpDv2UnUqkRhvYl8ulx-L8LBn0RqvAbrHdMI3WpnRMBPtHQj5dMHmp_5vDQEIJRv-qB0Y/s2048/Peaches+pickling+8636.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn491_esQoqi_-dH3JKuHNahsA7m98wMt04dCVziZMCjNu8b_dHRpbZLqjCZfgZfkgMtZkBH6RpDv2UnUqkRhvYl8ulx-L8LBn0RqvAbrHdMI3WpnRMBPtHQj5dMHmp_5vDQEIJRv-qB0Y/w640-h480/Peaches+pickling+8636.JPG" width="640" /></a></div><br /><p><br /></p><h3 style="text-align: left;"><span style="color: #38761d;">Pickled Peaches</span></h3><p><i>Adapted from Chef Sean Brock, founder of Husk Nashville, in </i>Food & Wine Magazine</p><p><br /></p><div style="text-align: left;"><b>Ingredients<br /></b>5-6 firm-ripe medium-sized peaches<br />1½ cups distilled white vinegar<br />1 cup sugar<br />1 stalk lemongrass, tender inner bulb only, thinly sliced<br />One 1-inch piece fresh ginger, peeled and thinly sliced<br />½ teaspoon whole black peppercorns<br />5 allspice berries<br />2 whole cloves<br />One 3-inch cinnamon stick</div><p>Special equipment: 2 quart-size jars with lids, or 1 half-gallon jar with lid</p><p><b>Directions</b></p><p><i><span style="color: #990000; font-family: georgia;">Kitchen Goddess note on peeling peaches: I find that ripe peaches are easy to peel; if you do not, or your peaches are just being difficult, use a sharp paring knife to cut a small X into the bottoms of the peaches and drop them into a saucepan of boiling water for 1-2 minutes. Remove them from the water into an ice bath to cool; the skins should come off easily. Discard the water and wipe out the saucepan.</span></i></p><p>Slice the peeled peaches in half and remove the pits. Reserve the peach halves in a heatproof bowl.</p><p>Use the saucepan to combine the rest of the ingredients plus 1½ cups of water. Stir until the sugar dissolves. Bring the mixture to a boil, and pour it over the peach halves. Let the bowl cool to room temperature, then cover with cellophane wrap and refrigerate overnight.</p><p>If you will not be using the peaches the next day, store them in jars with as much brine as will fit; save the remaining brine in a separate container, and use it in pickling other fruits or veggies... or more peaches!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOyYMjP5KzmwOFqOHTmH8lyhO7zoAn6foXw39EANLmrLWh1PAF9InQTa0yRtno4BiTpmDvUwDxqgav5C76-LkzL6csm3iP90_dtriOE_pJBMguP42qbY-mcSW6ycVtDbwRwD8_wffNBitW/s2048/Pickled+Peaches+in+Brine+Jar+8643.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOyYMjP5KzmwOFqOHTmH8lyhO7zoAn6foXw39EANLmrLWh1PAF9InQTa0yRtno4BiTpmDvUwDxqgav5C76-LkzL6csm3iP90_dtriOE_pJBMguP42qbY-mcSW6ycVtDbwRwD8_wffNBitW/w640-h480/Pickled+Peaches+in+Brine+Jar+8643.JPG" width="640" /></a></div><br /><p><br /></p><p>* * *</p><p><br /></p><p>Even if you decline to try pickling peaches, this chicken recipe is one you’ll surely want to keep. The Kitchen Goddess has executed this dish on a grill and under a broiler, and both ways are good.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVb_dgt10nzeN5ohV0ZLTWT_GMvAm0O2Je9DNEOuK4JLFOcq6d8yhanhk5uVGkYV221sg87siS-qaZU2MAeVUE1TTh_KnfHPsN6uPuisTX-chFruC96zjpFVe6UNDyfwQsCPF5WuorR7UE/s2048/Chick+thigs+plated+w+grilled+pickled+peach+%252B+arugula+salad+8704.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVb_dgt10nzeN5ohV0ZLTWT_GMvAm0O2Je9DNEOuK4JLFOcq6d8yhanhk5uVGkYV221sg87siS-qaZU2MAeVUE1TTh_KnfHPsN6uPuisTX-chFruC96zjpFVe6UNDyfwQsCPF5WuorR7UE/w640-h480/Chick+thigs+plated+w+grilled+pickled+peach+%252B+arugula+salad+8704.JPG" width="640" /></a></div><br /><p><br /></p><h3 style="text-align: left;"><span style="color: #38761d;">Herby Grilled Chicken Thighs with Pickled Peaches</span></h3><p><i>Adapted from Chef Sean Brock, founder of Husk Nashville, in </i>Food & Wine Magazine</p><p><br /></p><p>Serves 4. (To serve 2, don’t bother cutting the molasses/salt/water mixture in half, but do halve the rest of the ingredients.)</p><p><br /></p><div style="text-align: left;"><b>Ingredients<br /></b>1 tablespoon sorghum syrup or molasses<br />2 tablespoons kosher salt, plus extra for seasoning the arugula<br />8 skin-on, bone-in chicken thighs (2-2½ pounds)<br />½ cup plus 1 tablespoon extra-virgin olive oil <br />1 tablespoon red wine vinegar (if no red, can substitute – with no loss of flavor – white wine vinegar or champagne vinegar)<br />2 garlic cloves, finely chopped<br />¼ cup each of chopped parsley, chopped basil and chopped tarragon (I have a helluva time finding fresh tarragon, so have substituted 2 teaspoons of dried; if you really can’t find fresh basil, substitute 4 teaspoons of dried)<br />1 teaspoon freshly ground black pepper, plus extra for seasoning the arugula<br />4 cups arugula, thick stems discarded, chilled until ready to serve</div><p><br /></p><div style="text-align: left;"><b>Directions<br /></b>In a large bowl, whisk 8 cups of water with the sorghum syrup and 2 tablespoons of salt. Add the chicken, cover, and refrigerate overnight.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6glZeoKzUlfI4Z1k-pzD7o4EhTSYKrKOkIElzWg4ZLmHD-4lc6kr8asGOalb4NXQje6YTzFf5ydC8bGuT3X8R4bSnK22TYQPRrviFmPY8pnFES9c2-xhuZ2zDbcpAAMmlWlhOqjZjksC/s2048/Chick+thighs+in+Molasses+H2O+8693.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6glZeoKzUlfI4Z1k-pzD7o4EhTSYKrKOkIElzWg4ZLmHD-4lc6kr8asGOalb4NXQje6YTzFf5ydC8bGuT3X8R4bSnK22TYQPRrviFmPY8pnFES9c2-xhuZ2zDbcpAAMmlWlhOqjZjksC/w640-h480/Chick+thighs+in+Molasses+H2O+8693.JPG" width="640" /></a></div><br /><p>Drain the chicken and wipe out the bowl. In that same bowl, toss the chicken with ½ cup of the olive oil, the vinegar, garlic, chopped herbs, and 1 teaspoon of pepper. Let stand at room temperature for 1 hour, massaging the mix once or twice to get the garlic and herbs well distributed.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYUCRHk5MnX7mgmxA10E7nKhVj3ulUvktfPj5RWxjokZzNTV5PLnJRlL8l65d23OgE9D5YDARzjX5syCO5X3diozj3gosJCFczaVZlZPHcRvciF9bdfoqnb2IUIM8IsMkME2hwoMsZHTCs/s2048/Chicken+in+Herb-oil+Marinade+8695.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYUCRHk5MnX7mgmxA10E7nKhVj3ulUvktfPj5RWxjokZzNTV5PLnJRlL8l65d23OgE9D5YDARzjX5syCO5X3diozj3gosJCFczaVZlZPHcRvciF9bdfoqnb2IUIM8IsMkME2hwoMsZHTCs/w640-h480/Chicken+in+Herb-oil+Marinade+8695.JPG" width="640" /></a></div><p><br /></p><p><i><b>If you’ll be using a grill,</b></i> light the grill and set to moderate heat. Do not oil the grate, as the chicken is already covered in oil. Grill the chicken thighs over moderate heat, turning, until lightly charred and cooked through, 20 to 25 minutes.</p><p><b><i>If you’ll be using your oven’s broiler,</i></b> preheat the broiler and line the broiler pan with foil. Using a rack insert to the pan or not – I’ve done both – broil the chicken, starting with the skin side down, turning once or twice, for a total of 10-12 minutes per side. (Slightly longer if your thighs – that is, your chicken thighs – are especially meaty.) Internal temperature when done should be 170-175°.</p><p>With either method, transfer the cooked chicken to a large plate and let it rest for 5 minutes while you grill the peaches. Remove the peaches from the brine and reserve the pickling liquid.</p><p>Grill the peaches over moderate heat (or under the broiler), turning once, until lightly charred, 5-6 minutes. Transfer peaches to a plate.</p><p>In a bowl, toss the arugula with 1 tablespoon of the peach pickling liquid and the remaining tablespoon of olive oil; season with salt and pepper. Arrange the salad, chicken and grilled peaches on a platter and serve.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWU-nXKpi3e49MguN9SqjteIU3SPDI4PkWjYa0W9mSpErVLXM9mrfqRWtWtww4FCHj3lWxXVKjIv9JcKlpiyGFmHm8LEYC7jzg7lhwTvh1_3n4KSm-mlJLYYcZfIDjyZAqTb2ihRRWhnGk/s2048/Chicken+grilled+w+peaches+%252B+arugula+RTE+cropped+8698.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWU-nXKpi3e49MguN9SqjteIU3SPDI4PkWjYa0W9mSpErVLXM9mrfqRWtWtww4FCHj3lWxXVKjIv9JcKlpiyGFmHm8LEYC7jzg7lhwTvh1_3n4KSm-mlJLYYcZfIDjyZAqTb2ihRRWhnGk/w640-h480/Chicken+grilled+w+peaches+%252B+arugula+RTE+cropped+8698.JPG" width="640" /></a></div><br /><div><br /></div><div>Hope you had a great Labor Day weekend!</div><div><br /></div>Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.com0tag:blogger.com,1999:blog-6862683052085584444.post-5542835704074190322021-08-20T07:00:00.003-05:002021-09-01T21:23:27.211-05:00 Peachy Keen – part 1<p><br /></p><p><i><span style="color: #38761d; font-family: georgia; font-size: medium;">What’s cooking? Peach Sorbet and Rustic Peach Tart</span></i></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP9wzfCm8kncJO3Vwhz1_5UlsiXYoxdmfFOxBzZtzRZUIe9NViXpqA36v1JW8rUEVoJkdVQOLj5t44Omlw1floenPYEzO4qj4SfWkE3OathPGx6usxuKVJxv-LDg2lxmn02lc8HGlVa_5Z/s2048/Summit+Mkt+2012e+-+edited.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1530" data-original-width="2048" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP9wzfCm8kncJO3Vwhz1_5UlsiXYoxdmfFOxBzZtzRZUIe9NViXpqA36v1JW8rUEVoJkdVQOLj5t44Omlw1floenPYEzO4qj4SfWkE3OathPGx6usxuKVJxv-LDg2lxmn02lc8HGlVa_5Z/w640-h478/Summit+Mkt+2012e+-+edited.jpg" width="640" /></a></div><br /><p></p><p>It’s been a season of joy. The pandemic kept my hubby and me in Texas last summer, and while we don’t suffer from any sort of food deprivation there, I nevertheless moped my way through every Sunday morning of June through September, missing the rotating splendor at my NJ farmers’ market – of berries, garlic scapes, tomatoes, arugula, corn, and the stone fruit parade of peaches, apricots, nectarines, and plums. At one point, my despair was so great I persuaded a friend to ship a box of peaches to me. (Not recommended, but desperate times call for desperate measures.)</p><p>And now the long nightmare is over – at least the farmers’ market part. I’d been gone so long I had forgotten the high I get just from walking into the area (normally a parking lot) dotted with tents – the shaded tables displaying everything from fresh produce to mushrooms, honey, and all manner of baked goods. All my friends were there – and by that I mean the organic farmers, the mushroom guy, the Duffin stand (doughnut texture in a muffin), the fruit farmers, and my BFF, the fish monger. Many of them actually remembered my name, probably because I’m always talking to them. <i>When will the ground cherries be back this year? How do you like to cook swordfish? Will you still have Shiro plums next week? Are these cherry tomatoes Sun Golds?</i></p><p>IMHO, the stars of the show are the peaches. The season seems to go on and on... until suddenly, tragically, it’s over. But not yet. And even if you haven’t got a farm stand nearby, the grocery stores are still chock full of peaches. I recommend leaving them out on your counter – assuming they’re relatively hard when you get them – for 2-3 days. Refrigerating slows the ripening process, and in my experience, makes them harder to peel.</p><p>And what has the Kitchen Goddess done with her peaches? Frankly, almost everything. For starters, she has a sliced peach with yogurt and a teaspoon of honey every morning for breakfast. (Yes, every morning for at least the past month. You’d think it would get boring, but no.) For lunch and dinner, there’s the unbeatable summer salad combo of diced peaches, juicy beefsteak tomatoes, and sweet uncooked corn cut from the cob. Dessert brings a scoop of peach sorbet or frozen peach yogurt, or perhaps a slice of rustic peach tart with whipped cream or vanilla ice cream. And if you are feeling adventuresome, try pickled peaches. (More on those later.) I haven’t yet made peach jam, but just wait... </p><p>Here's one of those salads – no recipe, just grab a little of everything you got at the farmers’ market, and toss them with some <a href="http://spoonandink.blogspot.com/2017/11/go-and-race-is-on-day-4-of-marathon-of.html">Honey-Lemon Vinaigrette</a>.</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQoCAB1bmtwRZ1OgDb-x-G3sDN3rFvYFL3O6gZ1cKc8wTck0MVx1hOP3RZ5k5xjMv3m1zkFPtlQpy042JWsBR5swljb4WVbjkTT2I8eZQTWtETnqySlRRrwsUJKU_MlyUEcHteKGt44XH/s2048/Farmers+Mkt+Salad+w+peaches+8707.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1529" data-original-width="2048" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQoCAB1bmtwRZ1OgDb-x-G3sDN3rFvYFL3O6gZ1cKc8wTck0MVx1hOP3RZ5k5xjMv3m1zkFPtlQpy042JWsBR5swljb4WVbjkTT2I8eZQTWtETnqySlRRrwsUJKU_MlyUEcHteKGt44XH/w640-h478/Farmers+Mkt+Salad+w+peaches+8707.JPG" width="640" /></a></div><br /> <p></p><p>In past posts, I’ve written about <a href="http://spoonandink.blogspot.com/2014/07/frozen-desserts-every-which-way-whats.html" target="_blank">Eggless Peach Ice Cream</a> (Click for link.)</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnPWiPSKhVB1ZFLqQRwOwfEhKbs5Jw2ARcPipSPJcwl9ULQ2um2d2T3HwU1lePDefVFslHrqYfDOxqxmsuxW90jK0QasfF9UGULJmmklBsM3YdtvU9v4ftJ0Gw6tvj_O650V7-n0KzDO1G/s2048/Sorbets+-+peach+ice+cream+071.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnPWiPSKhVB1ZFLqQRwOwfEhKbs5Jw2ARcPipSPJcwl9ULQ2um2d2T3HwU1lePDefVFslHrqYfDOxqxmsuxW90jK0QasfF9UGULJmmklBsM3YdtvU9v4ftJ0Gw6tvj_O650V7-n0KzDO1G/w640-h480/Sorbets+-+peach+ice+cream+071.jpg" width="640" /></a></div><p><br /></p><p>and <a href="http://spoonandink.blogspot.com/2013/07/keeping-my-cool-whats-cooking-apricot.html" target="_blank">Frozen Peach Yogurt</a>.(Click for link.)</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgqi9O3mBSGuKX7o-38sGkKQBj2Pazz7R7BUp_ThtylHOmq5NuKyLA7gevtmh43ndT8oSxPlYDE1i-hauruXrZYxClPmwKeheF8b94AxcBe_-P1Vy0SHcYpcSdHOQgkZLa92G8DQiJinDX/s2048/Peach+yogurt3b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1433" data-original-width="2048" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgqi9O3mBSGuKX7o-38sGkKQBj2Pazz7R7BUp_ThtylHOmq5NuKyLA7gevtmh43ndT8oSxPlYDE1i-hauruXrZYxClPmwKeheF8b94AxcBe_-P1Vy0SHcYpcSdHOQgkZLa92G8DQiJinDX/w640-h448/Peach+yogurt3b.jpg" width="640" /></a></div><br /><p>But, you know, you can never really get enough of frozen peach desserts. So this time, I’m telling you about Peach Sorbet, because if you have an ice cream machine, it is falling-off-the-log easy.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhstV72xXv_unl914C-ywYTfPMRpAp2s1z1m8dhKlZKOzw4VBrGfTU-ptJaQYuMDgJAMUWTwSDdM3ngf_hWw3oObfkZZGesnBH9c8D5gmXmGWUS3_gr0GEBi__E7qtP63mno0pyZPbkJhGz/s1500/Sumo+Ice+Cream+Container.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1500" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhstV72xXv_unl914C-ywYTfPMRpAp2s1z1m8dhKlZKOzw4VBrGfTU-ptJaQYuMDgJAMUWTwSDdM3ngf_hWw3oObfkZZGesnBH9c8D5gmXmGWUS3_gr0GEBi__E7qtP63mno0pyZPbkJhGz/s320/Sumo+Ice+Cream+Container.jpg" width="320" /></a></div>Now on the subject of ice cream, let me digress momentarily to tell you about my latest find: Sumo ice cream containers. Dishwasher safe, nonstick interior, and double-wall insulation resists freezer burn and keeps ice cream/sorbet cold and firm, without reaching ice-cube hard. And the shape makes scooping super easy. It’s $14.99 on amazon.com – and yes, I paid full price for mine. The Sumo Kitchenware company is blissfully unaware of the Kitchen Goddess. Their loss.<br /><p></p><div><br /></div><p>Making sorbet is so easy; the critical elements are the quality of the fruit – which should be as good as you can find – and the type of fruit, as fruits high in pectin (berries, stone fruit, and grapes) or fiber (mangoes, pears, and bananas) are viscous and full of body, and make for an especially creamy sorbet. The food- and travel-writer Max Falkowitz has written in depth on the Serious Eats website (seriouseats.com) about sorbet and ice cream. The Kitchen Goddess has made her share of sorbet that became bricklike in the freezer, so she was especially happy to read Max’s suggestion to include a bit of corn syrup to improve the viscosity of the sorbet. It works.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-iqwJsmBDS47-WrWUhGnX6rXZaUd15gZyK6W3wqrMrHsKL61005JoRKN_MB5px6ehn1P0P7jw0HpHAzSJp7c7iHYzHLXfk0Uu0NQhGEtdfmcRNLfc9jmN17mW-DAVcqYCo01ILshPRUPd/s2048/Peach+Sorbet+w+peaches+8624.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-iqwJsmBDS47-WrWUhGnX6rXZaUd15gZyK6W3wqrMrHsKL61005JoRKN_MB5px6ehn1P0P7jw0HpHAzSJp7c7iHYzHLXfk0Uu0NQhGEtdfmcRNLfc9jmN17mW-DAVcqYCo01ILshPRUPd/w640-h480/Peach+Sorbet+w+peaches+8624.JPG" width="640" /></a></div><p><br /></p><h3 style="text-align: left;"><span style="color: #38761d;">Peach Sorbet</span></h3><p><i>Adapted from Max Falkowitz at Serious Eats</i> (seriouseats.com)</p><p><br /></p><p>Makes 1½ quarts.</p><div style="text-align: left;"><b>Ingredients</b><br />3 pounds fresh or frozen peaches (about 8 whole), peeled and diced*<br />2 teaspoons freshly squeezed juice from 1 lime<br />1 cup sugar<br />¼ teaspoon kosher salt<br />1 tablespoon corn syrup<br />1 tablespoon ginger liqueur</div><p>Special equipment: blender or food processor, and ice cream maker</p><p><span style="color: #990000; font-family: georgia;"><i>*Kitchen Goddess note on process: Max prefers to purée his peaches with the skins on, then run the purée through a fine-mesh strainer. The Kitchen Goddess thinks that straining peach purée is tedious and boring, so she peels her peaches before puréeing. You can choose your own m.o., which can even include not peeling and not straining, as long as you don’t mind little bits of skin in your sorbet.</i></span></p><div style="text-align: left;"><b>Directions</b><br />Purée the peaches in a blender or food processor with the lime juice and sugar until the sugar is fully dissolved and the mixture is a smoothness to your liking. (Some folks do like lumps of peach in their sorbet.) Add the remaining ingredients and blend briefly. Taste and add more salt if the purée seems bland. (Extra salt can help the peach flavor pop, so add ¼ teaspoon and taste.)</div><p>Chill the purée for 2-3 hours, then process in your ice cream maker according to manufacturer’s instructions. Store in the freezer for a couple of hours before serving.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWY_7M_4mOLRDYd4rEFaBttfBvLL6t4K4XEvvAMlvBTvKZl_uJ0j1p6Q9grKeLKQKWOiA80jOUra7x9l8ecHSphuKZhKSdn8uerE6OWrvgn7lJI2OGaFkGD6sjMtZwrU3U1PJ_CkhXsf91/s2048/Peach+Sorbet+in+martini+glass+RTE+8633.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWY_7M_4mOLRDYd4rEFaBttfBvLL6t4K4XEvvAMlvBTvKZl_uJ0j1p6Q9grKeLKQKWOiA80jOUra7x9l8ecHSphuKZhKSdn8uerE6OWrvgn7lJI2OGaFkGD6sjMtZwrU3U1PJ_CkhXsf91/w640-h480/Peach+Sorbet+in+martini+glass+RTE+8633.JPG" width="640" /></a></div><p><br /></p><p>* * *</p><p>For my peach tart, I thought I’d hew to a sort of farm-stand flavor by using whole wheat flour in the pastry. It has a mild nuttiness that reads almost sweet, and plays well off the lightly tart taste of the peaches. The Kitchen Goddess added the pistachios for texture; and because she is a bit of a purist about the taste of peaches, she refused to contaminate them with the ginger or cinnamon that some recipes include. Feel free to add a half-teaspoon of either spice if you wish.</p><p><i style="color: #990000; font-family: georgia;">Kitchen Goddess note about the fruit: Peaches tend to get brown once they’ve been peeled. So these directions have you peeling/slicing the peaches after the dough is rolled out and ready. If you prefer, you can peel/slice your peaches while the dough is chilling; if you do, add the peeled fruit to a bowl of cold water with lemon juice to keep them looking fresh.</i></p><p><i style="color: #990000; font-family: georgia;"><br /></i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpsBOXSpwJirnx7kmlbNtbnuSR_A-IfzRFJeAHzkZcgDnI2jMkWeGXSc8r4TjO5KkSY9uymeN2i9f0c8E-fNvTSTYYfTU_VC5iqxi8NTFFPVbttGU7XZsofw98oaSPHF-PnnwgT374xshT/s2048/Peach+Rustic+Tart+RTE+08587.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpsBOXSpwJirnx7kmlbNtbnuSR_A-IfzRFJeAHzkZcgDnI2jMkWeGXSc8r4TjO5KkSY9uymeN2i9f0c8E-fNvTSTYYfTU_VC5iqxi8NTFFPVbttGU7XZsofw98oaSPHF-PnnwgT374xshT/w640-h480/Peach+Rustic+Tart+RTE+08587.JPG" width="640" /></a></div><br /><h3 style="text-align: left;"><span style="color: #38761d;">Rustic Peach Tart</span></h3><p><br /></p><p>Serves 8.</p><p><b>Ingredients</b></p><div style="text-align: left;"><i>For the pastry:</i><br />120 grams (1 level cup) all-purpose flour, plus extra for dusting<br />113 grams (slightly less than 1 cup) whole wheat flour <br />1 teaspoon kosher salt<br />1 tablespoon sugar<br />½ cup (1 stick) unsalted butter, cut into tablespoons, each tablespoon cut into fourths, then chilled well<br />¼ cup Crisco, cut into 5-6 bits and chilled<br />1 tablespoon apple cider vinegar, chilled<br />1 tablespoon vodka, chilled<br />3 tablespoons cold water</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>For the filling:</i><br />¼ cup pistachios, coarsely chopped<br />2-3 tablespoons milk or cream<br />2-3 tablespoons Turbinado sugar</div><div style="text-align: left;">5-6 ripe peaches, peeled, halved, and cut into wedges about ½-inch thick<br /></div><p><i style="color: #990000; font-family: georgia;">Kitchen Goddess note: Turbinado sugar is a coarse-grained sugar that has been only partially refined to retain some of the original molasses from the sugarcane. As such, it has a subtle caramel flavor. Sugar in the Raw is the best-known brand of turbinado sugar, and most grocers carry at least one other brand, including bulk. You can make your own – as I did for this tart – from equal parts white sugar and dark brown sugar, but the Kitchen Goddess prefers the coarse-grained look of the real thing on the crust. She’s such a perfectionist.</i></p><div style="text-align: left;"><b>Directions<br /></b>First make the pastry. Put the flours, salt and sugar in the bowl of a food processor. Pulse 4-5 times to mix the ingredients and add air to the flours. Distribute the cold butter and Crisco evenly on top, and pulse another 12-15 times until the fats are well distributed, with some pea-sized chunks scattered here and there in the mix. The texture should resemble coarse sand.</div><p>Combine the vinegar, vodka, and water, and sprinkle it around the flour/fat mixture. Pulse just until the mixture begins to hold together in a clump, 15-20 pulses. (If necessary, you can add another tablespoon of water, but I have not had to so far.)</p><p>Gather and press the dough into a ball, kneading it as little as possible but making sure no dry spots appear. Form the dough into a disk about 6 inches across, wrap well in cellophane wrap, and chill at least 1 hour (up to overnight).</p><p>Once the dough is thoroughly chilled, roll it out on a floured piece of baker’s parchment to an 11-inch circle, ⅛-inch thick. Use extra flour as necessary to keep it from sticking to the rolling pin or the parchment. Trim off and discard any straggly bits of the dough and transfer – carefully! – the parchment/pastry to a large, rimmed baking sheet. Refrigerate the pastry circle for 10-20 minutes.</p><p><span style="color: #990000; font-family: georgia;"><i>Kitchen Goddess note on rolling the pastry: That KG gets all bent out of shape even with a rustic tart, if the pastry isn’t a near-perfect circle. If you are similarly afflicted, here’s the KG solution: Use a pencil or black Sharpie to trace the circumference of an 11-inch pan onto a piece of baker’s parchment. Turn the parchment over. Voilà – you have a see-through pattern for your rustic tart dough, without fear of ink/pencil on the food.</i></span></p><p>Preheat the oven to 375º.</p><p>Starting about 1½ inches in from the perimeter of the round, arrange the peach segments in concentric circles until you reach the center.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_YIv3EmvesOqDxdciRB5cvKKQHuir7ZPaR1ndDreSFWBuVQj09I6UNzKeS8kiZBhFyt2vzq2CRkLzWevM_TdHlNe2bduy2Djaw3CxZNYie374F2u9mrWoHre0ZGQi4z7xf_6m7IzIwi1/s2048/Dough+circle+w+peach+slices8584.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_YIv3EmvesOqDxdciRB5cvKKQHuir7ZPaR1ndDreSFWBuVQj09I6UNzKeS8kiZBhFyt2vzq2CRkLzWevM_TdHlNe2bduy2Djaw3CxZNYie374F2u9mrWoHre0ZGQi4z7xf_6m7IzIwi1/w640-h480/Dough+circle+w+peach+slices8584.JPG" width="640" /></a></div><br /><p>Sprinkle the pistachios over the peaches all the way to the edge. Do the same with the sugar, reserving a couple of teaspoons of sugar for the part of the crust that gets folded over.</p><p>Fold the outer rim of dough over the peaches, pleating it in overlapping folds as you move around the circle. Brush the pastry border with the milk or cream (to help the crust brown), and sprinkle the border with the remaining Turbinado sugar. Bake 45-50 minutes, or until the outer crust is golden.</p><p>Let the tart cool in the pan on a wire rack. Cut into wedges and serve with ice cream or whipped cream.</p><p>So stay cool and have dessert first!</p><p><br /></p><p><br /></p>Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.com0tag:blogger.com,1999:blog-6862683052085584444.post-9128936915486936022021-07-06T07:30:00.002-05:002021-09-01T21:21:50.888-05:00A Pop-Up Dinner for Two<h3 style="text-align: left;"> <span style="font-weight: normal;"><span style="color: #38761d; font-family: georgia;"><i>What’s cooking? Pasta with Blistered Tomatoes, Sausage, & Spinach</i></span></span></h3><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cr7BL-DPagSMjw1nLcttTsU3S9IbJmpsUMABTwzxppAmAFZNPHQroVC7-y52pyZy84psnq646yj_hmH5nrLtiXDVbwzHAcpEFBsTmICVvBmSelwiKyPyGceUm2yjfEjApXMb__oB_Yui/s2048/Pasta+w+Tom+Onion+%252B+Spinach+in+Casserole+8472.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cr7BL-DPagSMjw1nLcttTsU3S9IbJmpsUMABTwzxppAmAFZNPHQroVC7-y52pyZy84psnq646yj_hmH5nrLtiXDVbwzHAcpEFBsTmICVvBmSelwiKyPyGceUm2yjfEjApXMb__oB_Yui/w640-h480/Pasta+w+Tom+Onion+%252B+Spinach+in+Casserole+8472.JPG" width="640" /></a></div><br /><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi_SoFoPU-ttSupN3EF1mYqADG22CIN9crsHWgMx9k1fIIhbxGHFuzPAPMB9JnwsQ5HC7-HdFI43bc9ZgukceCq4M4ZV0WbQgrVhqStwqdvFNqZUwXzI_X2PaEpuuabd_K4oJ5z_6RLzyC/s788/Joe+Btfsplk+by+Al+Capp.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="591" data-original-width="788" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi_SoFoPU-ttSupN3EF1mYqADG22CIN9crsHWgMx9k1fIIhbxGHFuzPAPMB9JnwsQ5HC7-HdFI43bc9ZgukceCq4M4ZV0WbQgrVhqStwqdvFNqZUwXzI_X2PaEpuuabd_K4oJ5z_6RLzyC/s320/Joe+Btfsplk+by+Al+Capp.jpg" width="320" /></a></div>We arrived in Jackson, Mississippi just 11 hrs after leaving Austin. A drive that was supposed to take less than 9 hours. It was the first leg of our first journey north in two years, our first journey anywhere, in fact, so we were pretty excited as we hit the road. Then the skies opened up. We lost two hours that day, slogging our way through Louisiana at 35-40 mph just trying to keep from sliding off the roadway. What a nightmare. We felt like the highway version of Joe Btfsplk, the Al Capp character from L’il Abner who was known as “the world’s worst jinx.” Btfsplk walked around with a cloud over his head, 24/7. And that was us: wherever we went – Texas, Louisiana, Mississippi – the rain and the thunder and the lightning accompanied us.<p></p><p>We checked into our hotel around 8, then headed immediately to the shopping area next door where I knew we’d find several restaurants. But it was Monday, and in Jackson, apparently, Monday is a restaurant holiday. Three of the four were closed, and the fourth stopped serving at 8 pm. So no food at all. But they had a bar, which was also closing up, but still in the process. I threw myself on the mercies of the bartender, who said he’d sell me a drink in a plastic cup. “Great,” I said, “I’ll have a glass of rosé.”</p><p>“Make that 2,” said my hubby, who had just walked up. Then, “Wait,” he said. “Make that 3.”</p><p>We looked at each other, nodded, and I said “Hold on, sir,” as I held up four fingers. It only cost us $45, including tip. It seemed like a bargain. </p><p>“But what will we do for dinner?” said my mate. He had forgotten he’s married to the Kitchen Goddess.</p><p>“Don’t worry – I’ve got you covered,” I said. Because my last task before leaving the house in Austin was to pile into a cooler everything I wanted from the fridge and the pantry that wouldn’t last the summer. It’s always a moment of high tension as I do this dance, because my prince has at that point packed the car and now has to move things around to accommodate the cooler. Also because he thinks we should just leave the food, or toss it.</p><p>But every once in a while, these habits of mine bear fruit, or at least apples. Also – in this case – cheese, leftover barbecued ribs, a few cold cuts, some diced honeydew melon, a bag of sugar snap peas, a hard-boiled egg, cherry tomatoes, and pesto sauce. A feast! And because we were at a Marriott Residence Inn, the room had plates and flatware and even wine glasses. Might have been the best meal we’d had in a while.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh34vqL4De6sp8p40QfB7ppMySupf6XcoYicvXWacsbrzo6mGX9dkfPmEIrWj-KXRxLDiJna8DoVlZUr1r2uvPvWFsiD9VdM-OYwpSXtFjuvnR-3n_URW7YJKM9EIL0iYrMXwYptXiAu7PR/s2003/Roadkill+2021++0055.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1502" data-original-width="2003" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh34vqL4De6sp8p40QfB7ppMySupf6XcoYicvXWacsbrzo6mGX9dkfPmEIrWj-KXRxLDiJna8DoVlZUr1r2uvPvWFsiD9VdM-OYwpSXtFjuvnR-3n_URW7YJKM9EIL0iYrMXwYptXiAu7PR/w640-h480/Roadkill+2021++0055.JPEG" width="640" /></a></div><br /><p>* * *</p><p>The dish I have for you today is one I discovered in the runup to leaving. I was doing my darndest to stop making trips to the grocery store, and this recipe – with a few substitutions – managed to cover a lot of bases. The prep is amazingly easy, but it’s the versatility of the recipe that endears it to me. My sister-in-law feels similarly, having made it first with farro (which has been her favorite so far), but also with brown rice and quinoa for a gluten-free group. She says she likes it very much. So...</p><p><span style="color: #cc0000; font-family: georgia;"><i>A Kitchen Goddess note on the choices you can make:</i></span></p><p><span style="color: #cc0000; font-family: georgia;"><i>■ The carb element can be farro (which was the writer’s choice), or any short pasta shape. I used orecchiette. My sister-in-law made it with a brown rice/quinoa mix. Israeli couscous would work as well.</i></span></p><p><span style="color: #cc0000; font-family: georgia;"><i>■ I wasn’t out of red onion, but if you are, try substituting shallots.</i></span></p><p><span style="color: #cc0000; font-family: georgia;"><i>■ For the tomatoes, if you can find good, fresh cherry tomatoes when they’re in season, use them. Otherwise, the writer and I prefer grape tomatoes for better flavor.</i></span></p><p><span style="color: #cc0000; font-family: georgia;"><i>■ The greens can be spinach or arugula. Or kale or broccoli rabe, but you’d have to pre-cook those, and who wants to do that?</i></span></p><p><span style="color: #cc0000; font-family: georgia;"><i>■ The herbs can be fresh basil (Kitchen Goddess fave) or parsley.</i></span></p><p><span style="color: #cc0000; font-family: georgia;"><i>■ The cheese can be mozzarella, buratta, ricotta salata, or feta. If you choose feta or ricotta salata (the dried, aged form of ricotta), do not add salt until you taste the dish with the cheese, as both of those cheeses are salty.</i></span></p><p><i style="color: #cc0000; font-family: georgia;">■ The pecan pieces are optional. I added them because my sister-in-law said the farro in hers had a slightly nutty flavor that she liked. I wanted that nutty flavor, too.</i></p><p><span style="color: #cc0000; font-family: georgia;"><i>■ My sister-in-law made hers vegetarian and loved it that way. But I had a pound of Aidells chicken sausage (which come pre-cooked) to use up. I broiled it for 3-4 minutes per side, then stirred it into the blistered tomatoes; next time, I’ll just add them to the tomatoes about halfway through the cooking time. If you’re starting with raw Italian sausage, add it to the pan with the tomatoes and onion at the beginning.</i></span></p><p><span style="color: #cc0000; font-family: georgia;"><i><br /></i></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhsp4TPj6xRHrUxdYwzkorOhBfN5JG64dnkfOkvFfQn5zBbbvhaX6ki7qXOXKwUI7v6gfxa1qigPQ2SFbxdvwR6_xy3njjgONr-Ci3RgzW_qFoBK3MPzAywDEdNEvNz5II7r5e9W1rkl6g/s2048/Pasta+w+blistered+toms+%252B+onion+%252B+spinach+8477.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1535" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhsp4TPj6xRHrUxdYwzkorOhBfN5JG64dnkfOkvFfQn5zBbbvhaX6ki7qXOXKwUI7v6gfxa1qigPQ2SFbxdvwR6_xy3njjgONr-Ci3RgzW_qFoBK3MPzAywDEdNEvNz5II7r5e9W1rkl6g/w640-h480/Pasta+w+blistered+toms+%252B+onion+%252B+spinach+8477.JPG" width="640" /></a></div><p><br /></p><h3 style="text-align: left;">Pasta with Blistered Tomatoes, Sausage, & Spinach</h3><p><i>Adapted from Yasmin Fahr in </i>The New York Times.</p><p><br /></p><p>Serves 4.</p><p>Time: Ms. Fahr says 40 minutes, but KG is less efficient and took 1 hour.</p><p><br /></p><div style="text-align: left;"><b>Ingredients<br /></b>Kosher salt and freshly ground black pepper<br />6 ounces orecchiette (or other short pasta), or 1 cup farro, rinsed<br />2 pints cherry or grape tomatoes<br />1 small red onion, peeled and cut into 1-inch wedges<br />2 tablespoons olive oil<br />¾ teaspoon Aleppo pepper, or ½ teaspoon red pepper flakes<br />1 pound sausage (your choice, or none)<br />¼ cup pesto (store-bought or homemade)*<br />1 lemon, zested (about 1 tablespoon) and juiced (about 2 tablespoons)</div><div style="text-align: left;">¼ cup pecan pieces (optional), lightly toasted for 5 minutes in a small skillet over medium heat<br />2 packed cups baby spinach or arugula<br />1 (4-ounce) ball fresh buratta or mozzarella, torn into chunks, or ½ cup ricotta salata or feta, crumbled<br />¼ cup fresh flat-leaf parsley, chopped, or basil, leaves and tender stems thinly sliced (chiffonade)</div><p><span style="color: #cc0000; font-family: georgia;"><i>*What??! Store-bought pesto? Ok, KG loves to make pesto, and here are two of her faves (click for link): <a href="http://spoonandink.blogspot.com/2009/07/extreme-packing-whats-cooking-basil.html" target="_blank">basil pesto</a> and <a href="http://spoonandink.blogspot.com/2012/08/how-many-ways-can-you-dice-tomato.html#more" target="_blank">arugula pesto</a>. If you make a batch, you’ll have at least a cup left over that you can freeze for the next time you need some. But I will not hold it against anyone who wants to buy theirs.</i></span></p><div style="text-align: left;"><b>Directions<br /></b>Heat the oven to 400º. Bring a large pot of well-salted water to a boil. Add the pasta or farro and stir. For farro, cook at medium boil, stirring occasionally, until tender and not too chewy, about 30 minutes. Cook pasta to al dente, usually 9-10 minutes. (The shorter cooking time for pasta means that you should wait until the tomatoes/onions are halfway through their oven time to begin cooking the pasta.)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2UeQL0fA1va2mPkj1MZTzzTJtbwVnZ720UR9LAQgCg3aBnEmEWlFXnFa9GHXfOcu5-nCWwRdysm5wX8RDafLrmCwvxIpK6i9QRANmoYi60GsVF5GTg0znuwe0fNJ_0nzAVo8lPGvydUJb/s2048/Cherry+toms+%252B+onion++ready+for+oven+8457.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2UeQL0fA1va2mPkj1MZTzzTJtbwVnZ720UR9LAQgCg3aBnEmEWlFXnFa9GHXfOcu5-nCWwRdysm5wX8RDafLrmCwvxIpK6i9QRANmoYi60GsVF5GTg0znuwe0fNJ_0nzAVo8lPGvydUJb/w640-h480/Cherry+toms+%252B+onion++ready+for+oven+8457.JPG" width="640" /></a></div><br /><p>While the water is heating, in a medium bowl, toss together the tomatoes and onion wedges with the oil. Pour everything out onto a sheet pan, then season with salt, pepper and the Aleppo or red pepper flakes. (If you prefer, do that tossing on the sheet pan itself. The Kitchen Goddess likes to put a sheet of baker’s parchment down in the pan, but it gets a bit messy if you’re tossing tomatoes/onions/olive oil on top of parchment.) Roast 25-30 minutes, until the tomatoes blister and slightly deflate.</p><p>If you are using raw sausage, add it now to the sheet pan with the tomatoes/onions. If your sausage is pre-cooked, slice it in ½-inch pieces – or whatever size you prefer – and add it to the sheet pan halfway through the cooking time for the tomatoes/onions.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFem4DxLzXRGzJ6m1i5duCo6-ft0rTs29b1ExINJaZqHgRg4Tza9auE33BzGv0AGB8ViJo28KP29GPmv0C7Kcm-26MPcXvyGXQ2mO7ne4NFNZWWAH8SWepu2m9p_j3tatvpgZNVGUI4JGc/s2048/Orecchietti+tossed+w+spinach+8460.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFem4DxLzXRGzJ6m1i5duCo6-ft0rTs29b1ExINJaZqHgRg4Tza9auE33BzGv0AGB8ViJo28KP29GPmv0C7Kcm-26MPcXvyGXQ2mO7ne4NFNZWWAH8SWepu2m9p_j3tatvpgZNVGUI4JGc/w640-h480/Orecchietti+tossed+w+spinach+8460.JPG" width="640" /></a></div><p><br /></p><p>When the pasta/farro is done, drain it, then move it to a serving bowl or back into the pot. Toss with the pesto, adding a bit more of olive oil if you wish. Stir in the lemon zest and juice, then add the pecans pieces (if using) and the greens. Continue stirring the greens with the warm pasta/farro, to get them slightly wilted.</p><p>Scrape the onions, tomatoes, sausages and their juices onto the pasta/farro; season with salt and pepper as needed. Add the cheese, then garnish with herbs and serve.</p><p><br /></p><p>Buon appetito!</p><p><br /></p><p><br /></p>Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.com0tag:blogger.com,1999:blog-6862683052085584444.post-14746944188970797722021-03-27T18:12:00.002-05:002021-07-05T21:36:50.821-05:00What I Did for Love<p> <i><span style="color: #38761d; font-family: georgia; font-size: medium;">What’s cooking? Lemony White Bean Soup with Turkey and Greens</span></i></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZoeSp7SdmZMvWRJthgLdHmDfBmkO4birHA4Lm0232sE5km-rFAfdqldVdmL7wpKKQ4HdU_Wfv2cWvgSKh5s-aqts2MFhOeK3YC7LrugqHGwVL-TY676ncBtgL9yYbBwkaBs_f6pOdhBG-/s2048/White+Bean+Soup+w+turkey+%252B+collards+in+bowl+RTE+8212.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZoeSp7SdmZMvWRJthgLdHmDfBmkO4birHA4Lm0232sE5km-rFAfdqldVdmL7wpKKQ4HdU_Wfv2cWvgSKh5s-aqts2MFhOeK3YC7LrugqHGwVL-TY676ncBtgL9yYbBwkaBs_f6pOdhBG-/w640-h480/White+Bean+Soup+w+turkey+%252B+collards+in+bowl+RTE+8212.JPG" width="640" /></a></div><br /><p><br /></p><p>■ In the early days of lockdown, my friend Gail – along with so many other bakers and even non-bakers – decided that what she’d do to occupy herself was to bake bread, for family and friends alike. But she needed flour. There was none to be had at the local grocery store, and she has a pre-existing condition that limited her ability to shop around. Well, if she needed flour, then the love of her life would by God get her some. From Costco. He called her from the store with just one question: “You want the 25-pound bag or the 50-pound bag?”</p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhthMkIKCBZ2kHN4Cx6KvafHsydnsdRbxm4-Ka9hKENQFERPEE07lF4h6IZ1qtzJlMOSl_CBvmccNTNDFP0F0zK9IGccHZJivCs_Gdoe1PnfGbQK8RfzHu2UiNOysi2dzsJ7pvmzy-coKej/s5184/DSC07540.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3888" data-original-width="5184" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhthMkIKCBZ2kHN4Cx6KvafHsydnsdRbxm4-Ka9hKENQFERPEE07lF4h6IZ1qtzJlMOSl_CBvmccNTNDFP0F0zK9IGccHZJivCs_Gdoe1PnfGbQK8RfzHu2UiNOysi2dzsJ7pvmzy-coKej/w400-h300/DSC07540.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This is a quarter of our delivery.</td></tr></tbody></table>■ At my own house a year ago, we were relatively unprepared for the impact of the stay-at-home orders, especially on our supply of popcorn, which had recently become my snack<i> du jour</i>. So my prince took it upon himself to order some from amazon. A couple of days later, a large carton showed up on our porch, holding a dozen boxes of microwaveable popcorn, each box holding 12 individual packages. “I didn’t mean to order so much,” he said. So we contemplated where to store it all and how long it might take us to consume 144 bags of popcorn. The next day, I noticed another large carton from amazon at our door. <i>What now?</i> I thought. Why, it was another 12 boxes of popcorn. “I was so excited, I must have clicked twice on the ‘Buy Now’ button,” he said.<p>■ When the power went out at my friend Joy’s apartment during the Texas Winter Wipeout, one of the concerns she and her hubby faced was the inability to grind beans for their ritual daily coffee. In a quintessentially masculine approach, her darling husband realized he didn’t need no stinking grinder – a dishtowel and ...a pizza roller? Too hard to control. How about a crab mallet? Yes, a crab mallet would do the trick. And it did. Sort of. The coffee was a little weaker than they were used to, but any port in a storm, as they say. The more memorable effect was the tiny bits of coffee “dust” that covered the floor and counters of the kitchen. Joy said it added a “Turkish coffee bar” ambience to the experience.</p><p>But for the fact that we are still working through our supply of microwave popcorn, I’m going to miss some of these quirks of behavior that this past year has engendered. Those gestures that say, “I love you so much I’m going to smash coffee beans on your kitchen counter so you can have your cup of Joe” or “I’ll haul 25 pounds of flour home for you” – those are the gifts that mean much more than a bunch of flowers or a piece of jewelry.</p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIDtv2poZAsaInum4u-eLtKk7Ck4jEDENgQGvnlOA8BNBbx1JmFH0xgBJUc54eLTuR21_IVuy2KnntAhh1BroeLfytqoryRHG1aDT6XVlDkG_GNfentn65-nvQ4_IoevQHtMviTtQlritA/s1544/Xmas+cookies+for+the+ICU.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1544" data-original-width="1158" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIDtv2poZAsaInum4u-eLtKk7Ck4jEDENgQGvnlOA8BNBbx1JmFH0xgBJUc54eLTuR21_IVuy2KnntAhh1BroeLfytqoryRHG1aDT6XVlDkG_GNfentn65-nvQ4_IoevQHtMviTtQlritA/s320/Xmas+cookies+for+the+ICU.jpeg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The overnight shift in the ICU.</td></tr></tbody></table>For my own part, I’ve been making cookies: since last March, I calculate 71 dozen. Most for my grandchildren, but many for my son and the ICU nurses he works with, quite a few for friends, even some for a group of women golfers. We all have our ways to say “I care.”<p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>Along with the rest of you, I’m still cooking more than I used to. But the Kitchen Goddess has actually enjoyed having the time to peruse her many sources of recipes, and not a few of the results have been fun and delicious. What I’ve lacked for is stories – really, how much interesting has been happening in <i>your </i>life? – which is why so few of those recipes have made it into blog posts. It has only recently occurred to me that maybe I don’t have to have a long story, so I’m going to see what I can do to streamline the delivery of some really excellent dishes to you.</p><p>The first is today’s <b style="color: #38761d;">Lemony White Bean Soup with Turkey and Greens</b>, from Melissa Clark of <i>The New York Times</i>. Imagine this: we’ve passed the vernal equinox, so spring is nominally here. But it’s still frosty and gray in the early morning. You wake up warm and cozy under your comforter, and as you’re considering the day, the sun makes a sudden appearance and within minutes, the birds are chirping outside your window. That’s this soup. What might otherwise be your basic combo of “beans + meat” is brought smartly into the season by a splash of lemon and a bunch of fresh herbs stirred in at the end.</p><p>Ms. Clark maintains that the time it takes to make this dish is 45 minutes. Phooey. This is a subject on which the Kitchen Goddess gets..., well, irate. In the world of food journalists and professional recipe developers, it is common to offer “cooking time” estimates that ignore the time it takes to gather the ingredients, dice the onion and the carrot, mince the garlic, grate the ginger, rinse the beans, chop the herbs, and squeeze the lemon juice.</p><p>How do those people expect the work gets done? In their own home kitchens, do they arrive to find the ingredients magically pulled from the pantry or fridge and nicely arranged with knives and cutting boards already out? Do they have husbands/lovers/children/other friends or relatives who routinely sprint to the kitchen to offer assistance? In my house, I have a loving mate who, while not actually eager to help, is willing and attentive to the fact that dinner will appear sooner if he pitches in; but then I have to add back the time it takes to explain his part in the production and what/where the tools are for executing said part. And the Kitchen Goddess admittedly gets occasionally distracted and a bit over focused on tasks like ribboning the greens. (That’s just the way she likes them, so she deals with it.) But the idea that anyone could walk into the kitchen and 45 minutes later have this delectable dish is, well, stupid.</p><p>Ok, the KG is going to take a breath now. What Ms. Clark means is that, once you have gathered your tools and ingredients and done the chopping and squeezing and mincing and grating... THEN it takes 45 minutes. So I routinely add another hour. But this dish is so worth it.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhukflIPA81z_D3SXYtiK9WpabFmeIXsRVy72Lk74nI2gkrjnYzFiYc09fjJn-UCeaznkXKYz1A2q4zvxE6lyC_gjwkMJRYrD4MBCASA9ygMXXyP4YE3xBTCIkhFp2NcrJjOSi-6pJJpot_/s2048/White+bean+soup+w+turkey+%252B+collards+w+spoon+RTE+8215.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhukflIPA81z_D3SXYtiK9WpabFmeIXsRVy72Lk74nI2gkrjnYzFiYc09fjJn-UCeaznkXKYz1A2q4zvxE6lyC_gjwkMJRYrD4MBCASA9ygMXXyP4YE3xBTCIkhFp2NcrJjOSi-6pJJpot_/w640-h480/White+bean+soup+w+turkey+%252B+collards+w+spoon+RTE+8215.JPG" width="640" /></a></div><p><br /></p><h3 style="text-align: left;"><span style="color: #38761d;">Lemony White Bean Soup With Turkey and Greens</span></h3><p><i>Adapted from Melissa Clark in </i>The New York Times</p><p><br /></p><p>Serves 4.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY0YAyR3LzboX8UQO5CbhSiJgi7YXFxSedSL31-R8derp0RXM6b5MTG_PrYx0QFpxDEIIlJtFqQml_yDAoiqXWeVx5LEb_QY7aXdyFdTiiO8zXXPnorCIDXzOxdArcSb_5DD2oaU-d2iMX/s2048/Lemony+white+bean+soup+mise+en+place+8197.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1382" data-original-width="2048" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY0YAyR3LzboX8UQO5CbhSiJgi7YXFxSedSL31-R8derp0RXM6b5MTG_PrYx0QFpxDEIIlJtFqQml_yDAoiqXWeVx5LEb_QY7aXdyFdTiiO8zXXPnorCIDXzOxdArcSb_5DD2oaU-d2iMX/w640-h432/Lemony+white+bean+soup+mise+en+place+8197.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mise en place, y’all. And only 45 minutes from here.</td></tr></tbody></table><br /><div style="text-align: left;"><b>Ingredients<br /></b>3 tablespoons olive oil<br />1 large onion, diced<br />1 large carrot, diced<br />1 large bunch hearty greens (collard greens, kale, broccoli rabe, mustard greens)<br />1 tablespoon tomato paste<br />¾ teaspoon ground cumin, plus some at end to taste<br />½ teaspoon Aleppo pepper (can substitute ⅛ teaspoon chili pepper flakes)<br />½ pound ground turkey<br />3 garlic cloves, minced<br />1 tablespoon finely grated fresh ginger<br />1 teaspoon kosher salt, plus more at end to taste<br />1 quart chicken stock<br />2 cans white beans, drained and rinsed (15-ounce cans or 19-ounce cans, makes no difference)<br />1 cup chopped fresh, soft herbs (parsley, mint, cilantro, dill, basil, tarragon, chives or a combination – I used parsley, mint, dill, and cilantro)<br />Juice of a whole lemon (regular or Meyer lemon)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions</b></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvwn_-K97XTHsZE3PqBbWe2R0dtNAt2t6eJED7XIh0TRgvljIJtKxyKCrlTnDdebi1mphRgGW-j54wgFS5WqfiFUAXag1rlVmMvFcE9iVZefi8rjm0kb-FeZZQKf3dimkKKzK_p9cm_XG/s2048/Ribboning+collards+on+cutting+board+8192.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvwn_-K97XTHsZE3PqBbWe2R0dtNAt2t6eJED7XIh0TRgvljIJtKxyKCrlTnDdebi1mphRgGW-j54wgFS5WqfiFUAXag1rlVmMvFcE9iVZefi8rjm0kb-FeZZQKf3dimkKKzK_p9cm_XG/w400-h300/Ribboning+collards+on+cutting+board+8192.JPG" width="400" /></a></div>Rinse the greens and pull the leaves off the stems. Tear or chop (or ribbon, as the Kitchen Goddess prefers) the leaves into bite-size pieces and reserve. (Can't help myself. See? It doesn’t look hard, does it?)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><p>In a large soup pot over medium-high heat, let the oil warm for about a minute, then add the onion and carrot, and sauté for 7-10 minutes, until the onion is soft and golden, maybe even a little brown at the edges.</p><p>Stir the tomato paste, the cumin, and the Aleppo pepper (or red-pepper flakes, if that’s what you are using) into the pot, and continue stirring about a minute, when the paste will darken.</p><p>Add the turkey, garlic, ginger and 1 teaspoon salt, and sauté, stirring often and breaking up the meat with your spoon, for 5-6 minutes, until the turkey is browned in spots.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB8FvrP74Zr6-Hn8LIxiNW5fldEtO3-5kFEwfeyzOhl-kDK2ELHniocw5B0Ndx22L9cvVteAFzrA1mSA-rlm9Ji3vN6OFcYvPMbsxkboBmFnp5Wg6jgKhJbaybHP_JiJy7wxhrav9ioyV2/s2048/Turkey-veggie+saute+8200.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB8FvrP74Zr6-Hn8LIxiNW5fldEtO3-5kFEwfeyzOhl-kDK2ELHniocw5B0Ndx22L9cvVteAFzrA1mSA-rlm9Ji3vN6OFcYvPMbsxkboBmFnp5Wg6jgKhJbaybHP_JiJy7wxhrav9ioyV2/w640-h480/Turkey-veggie+saute+8200.JPG" width="640" /></a></div><br /><p>Add stock and the beans, and bring the soup to a simmer. Continue to simmer for 15-20 minutes, until the soup is thick and flavorful, adding more salt to taste. Kitchen Goddess note: At this point, you can decide how thick you want the soup to be. The KG prefers a thicker soup, so she gets her potato masher out and smashes about a third of the beans, to release their starch. You can also just use a spoon to smash some against the side of the pot. Or you can leave the beans whole for a brothier soup. It will taste great either way.</p><p>Add the greens to the pot and simmer until they are soft, or at least no longer al dente. That will take 5-10 minutes for most greens; collards are thicker and could take as long as 15 minutes. (If the broth seems like it is thickening too much, you can add a little water.)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJG8tK5zVpWniyocFQbDthOIdIs8Xlk4EA8I8LCWprZPSOftO7R4E5tEVvmvRYNSMQjOQ_5sXukrU3Xma57_h0MSdWnbrzWv85aaBHGFJaHPlhJ3_1cexZYvDsyEoKXhL8lY7QzUKuYYW3/s2048/Greens+%252B+Beans+done+in+pot+8205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJG8tK5zVpWniyocFQbDthOIdIs8Xlk4EA8I8LCWprZPSOftO7R4E5tEVvmvRYNSMQjOQ_5sXukrU3Xma57_h0MSdWnbrzWv85aaBHGFJaHPlhJ3_1cexZYvDsyEoKXhL8lY7QzUKuYYW3/w640-h480/Greens+%252B+Beans+done+in+pot+8205.JPG" width="640" /></a></div><br /><p>Remove the soup from the heat and stir the herbs and lemon juice into the pot until the herbs get well incorporated. Taste the soup and add more salt, cumin and lemon juice until the broth is lively and bright-tasting. (The Kitchen Goddess adds ½ teaspoon of kosher salt and another rounded ¼ teaspoon of cumin.) Serve topped with a thin drizzle of olive oil and a sprinkling of Aleppo pepper (or red-pepper flakes), if desired.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Y3ZmM_v2B8J4HfGAWX3JVA5i9CooGabNQB0s5Pu7XfZ1VkBgwbG_r2yIR62FvlfDdKcfywEiuffM3bOny55QTh-cbgSbqEYLGKMinHsW-8we1dEpE7pbNcrxEbBGFQjHLZiYJy8qs90n/s2048/Adding+the+herbs+to+beans+and+greens+8208.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Y3ZmM_v2B8J4HfGAWX3JVA5i9CooGabNQB0s5Pu7XfZ1VkBgwbG_r2yIR62FvlfDdKcfywEiuffM3bOny55QTh-cbgSbqEYLGKMinHsW-8we1dEpE7pbNcrxEbBGFQjHLZiYJy8qs90n/w640-h480/Adding+the+herbs+to+beans+and+greens+8208.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The soup will be hot enough to wilt the herbs, so just stir it for a few minutes before tasting.</td></tr></tbody></table><br /><p>Enjoy the season!</p>Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.com0tag:blogger.com,1999:blog-6862683052085584444.post-18774926660510000782021-02-22T08:00:00.001-06:002021-02-22T08:00:05.345-06:00Down a Rabbit Hole of Mushrooms<h3 style="text-align: left;"> <i><span style="color: #38761d; font-family: georgia; font-weight: normal;">What’s cooking? Crispy Stuffed Mushrooms with Dried Apricots</span></i></h3><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmRWwHG1cM-7k9AtQ6D2S0jagzfHT97zEm_AjZuliy2PiRf7s3txbgRHupXITjuVuTjBYpXvJrYRBPVnrZ9JbY6qkxSm_v_i4vmr-2TYWZaf63Qv7CZdgXuwFUz648KWTaGVSQ1iVOQFZ/s2048/Stuffed+Mushrooms+plated+w+salad+RTE+8313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmRWwHG1cM-7k9AtQ6D2S0jagzfHT97zEm_AjZuliy2PiRf7s3txbgRHupXITjuVuTjBYpXvJrYRBPVnrZ9JbY6qkxSm_v_i4vmr-2TYWZaf63Qv7CZdgXuwFUz648KWTaGVSQ1iVOQFZ/w640-h480/Stuffed+Mushrooms+plated+w+salad+RTE+8313.JPG" width="640" /></a></div><p><br /></p><p>When I started this post, it was to suggest a meal for Valentine’s Day. I had thought mushrooms had aphrodisiac properties. But do they really? In a word, no. And then the day came and went while my hubby and I battled the 2021 Wicked Winter Storm here in Austin. We had no power in the part of the house that has the guest rooms, and no heat in the part that has our bedroom and bathroom. Sleeping is fine – under a toasty down quilt – and we heated the bathrooms via towel warmers, hoping we could hold off taking showers until the HVAC guys could come.</p><p>I’ll still give you this recipe because it’s something different and versatile and a great mix of flavors and textures. The Kitchen Goddess and her mate have dined on it twice now, and made all gone both times. And now that we’ve moved from Valentine’s Day and Lunar New Year to Ash Wednesday and into Lent, these meat-free options for dinner are popular.</p><p>I went foraging for mushroom dishes in past blog posts, to take a look at what I’ve already written about mushrooms. I discovered, embarrassingly, that pretty much all the information I had gathered for this post has already appeared. No wonder it all seemed familiar. So. All that stuff about how good they are for you, how to buy them and store them, and even about the different kinds of wild and cultivated fungi, has been presented, perhaps ad nauseum, on these “pages.” If you missed them, here’s a lightning round of mushroom deliciousness from the past.</p><p>First, the soups. I’d forgotten how much I love mushroom soup, and here are two – one made with cream and one made without. The first, creamy but cream-free, is <a href="http://spoonandink.blogspot.com/2017/02/what-to-do-if-you-forgot-its-valentines.html" target="_blank">Wild Mushroom Soup with Madeira.</a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJpAy4MvxQtu-R_2F8K3T9jZzuC6_GRSYODtX570uRfxLwhIgG50uDydRbiYLKAab1jv3SWdjR7j-9air97ABToyJE_OSh6vPKUL12e1RRWNyCrTr9CSdq2iqOTP8kj4i2YAWVpdSnXsoV/s2048/Wild+Mushroom+Soup+for+4+4980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1657" data-original-width="2048" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJpAy4MvxQtu-R_2F8K3T9jZzuC6_GRSYODtX570uRfxLwhIgG50uDydRbiYLKAab1jv3SWdjR7j-9air97ABToyJE_OSh6vPKUL12e1RRWNyCrTr9CSdq2iqOTP8kj4i2YAWVpdSnXsoV/w640-h518/Wild+Mushroom+Soup+for+4+4980.JPG" width="640" /></a></div><br /><p>Then there’s the creamy version: <a href="http://spoonandink.blogspot.com/2011/01/january-means-soups-on.html" target="_blank">Crimini Mushroom Soup.</a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDSO-vitPqz_Z0aXv3dzNV3ENvghXdkF5YXWcq2VuRhHUS9EnWci8ZEnA_lgSIozT0rkWC1B-PhkevmaS902lyohu6Xu5xlo2_qvOTX0-ysjeVwpGsmmnzRuiplXTBGtzjH1Ph-YbqMu7b/s573/Crimini+mushroom+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="390" data-original-width="573" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDSO-vitPqz_Z0aXv3dzNV3ENvghXdkF5YXWcq2VuRhHUS9EnWci8ZEnA_lgSIozT0rkWC1B-PhkevmaS902lyohu6Xu5xlo2_qvOTX0-ysjeVwpGsmmnzRuiplXTBGtzjH1Ph-YbqMu7b/w640-h436/Crimini+mushroom+soup.jpg" width="640" /></a></div><br /><p>I never get tired of mushrooms combined with pasta. So here’s <a href="http://spoonandink.blogspot.com/2015/08/winner-winner-mushroom-dinner-whats.html" target="_blank">Pasta with Wild Mushroom Sauce</a>, simple and straightforward.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin0Q2O6k35ptfCIx68yy1KojJct4jNwkvhfIMNUlKj46LtMaVfjoFjuvG1JEqv_nYKmzKcTsQiJImKc7EKh2sYYHOaavaxB3_lWt3pzruiVFLEwqiRfrENS_8DCMrv8YOY8useDTKoSc7W/s2048/Mushroom+Pasta+on+white+plate+023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin0Q2O6k35ptfCIx68yy1KojJct4jNwkvhfIMNUlKj46LtMaVfjoFjuvG1JEqv_nYKmzKcTsQiJImKc7EKh2sYYHOaavaxB3_lWt3pzruiVFLEwqiRfrENS_8DCMrv8YOY8useDTKoSc7W/w640-h480/Mushroom+Pasta+on+white+plate+023.jpg" width="640" /></a></div><br /><p>As with classic Bolognese, this <a href="http://spoonandink.blogspot.com/2016/04/shroom-season-whats-cooking-mushroom.html" target="_blank">Mushroom Bolognese</a> gets an extra boost of flavor from the veggie base, and its texture is amazingly like ground beef.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5tGA8klNhsLuDWUv8Wx2MLKhUW436Tnf8fYwDraOIubCH5I30GiT-wzhs65xxyVlKeIvQ0xE9WmmajJRKonsTP-5iPqY4FAcjOtFnJzfmFfFcSoOwV7boZNAiBOrbrKrx5_Delnu1sOuF/s2048/Mushrm+Bolognese+with+pasta+911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5tGA8klNhsLuDWUv8Wx2MLKhUW436Tnf8fYwDraOIubCH5I30GiT-wzhs65xxyVlKeIvQ0xE9WmmajJRKonsTP-5iPqY4FAcjOtFnJzfmFfFcSoOwV7boZNAiBOrbrKrx5_Delnu1sOuF/w640-h480/Mushrm+Bolognese+with+pasta+911.JPG" width="640" /></a></div><br /><p>I like anything in a rustic tart – so much easier to make than it looks! Here’s my <a href="http://spoonandink.blogspot.com/2016/10/a-meal-for-one-handed-whats-cooking.html" target="_blank">Swiss Chard and Mushroom Tart with Whole Wheat Pastry</a>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtrDaW6YdybWt2kyYHs6cPLNeAIJSksk9vrP5RwTfVFFGmwfTdsfDxKUurSyWVdc6gWF7Vb8ulQ89v0Qw-YVu-8B42cw9KBt2kXJFpG5ZxUFTr9i4PJNSBx1ZeFpYGO-T6dDp7p06uMM3S/s2048/Mushroom-chard+tart+served+4566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1537" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtrDaW6YdybWt2kyYHs6cPLNeAIJSksk9vrP5RwTfVFFGmwfTdsfDxKUurSyWVdc6gWF7Vb8ulQ89v0Qw-YVu-8B42cw9KBt2kXJFpG5ZxUFTr9i4PJNSBx1ZeFpYGO-T6dDp7p06uMM3S/w640-h480/Mushroom-chard+tart+served+4566.JPG" width="640" /></a></div><br /><p>And finally, the easiest – but still delightful – meal possible, is mushrooms on toast. The first shown below is <a href="http://spoonandink.blogspot.com/2019/07/toasts-to-summer.html" target="_blank">Morel Mushroom Toasts with Parsley Salad</a>; the second – the country mouse version – is <a href="http://spoonandink.blogspot.com/2017/05/celebrate-teachers-day-whats-cooking.html" target="_blank">Mushroom Toast</a>. Add a nice salad or veggie and you’re done.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfQ53un97Hs1-jbrPMUBItS_eKLwHY_JHe3jdyeOLCJbqFBbL28SNGEN_vk_WuCG0FmxkEQ8nte_z-qQMex08ZFNpP6i6Aue1gCttEH3kBb30t-8ZO_PcfTGXS_qPsJSFLUTBZJ5Hdngc/s2048/Morel+Toasts+w+Parsley+Salad+RTE+on+white+plate+angled+7003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfQ53un97Hs1-jbrPMUBItS_eKLwHY_JHe3jdyeOLCJbqFBbL28SNGEN_vk_WuCG0FmxkEQ8nte_z-qQMex08ZFNpP6i6Aue1gCttEH3kBb30t-8ZO_PcfTGXS_qPsJSFLUTBZJ5Hdngc/w640-h480/Morel+Toasts+w+Parsley+Salad+RTE+on+white+plate+angled+7003.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimEEeMVN0yrUrv0QM4PwEsWWZsJWEvIdwwkvosktapgtptXWtF49EKuhKnHtjqSOnLBqVWhu-5DXgjOktSq5K-sLcq02lR_-SvFL5SeAConcVgiMepjBOve-qB6kgPobZ4IlL1c99dOeFx/s2048/Mushroom+Toast+pl+ated5266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimEEeMVN0yrUrv0QM4PwEsWWZsJWEvIdwwkvosktapgtptXWtF49EKuhKnHtjqSOnLBqVWhu-5DXgjOktSq5K-sLcq02lR_-SvFL5SeAConcVgiMepjBOve-qB6kgPobZ4IlL1c99dOeFx/w640-h480/Mushroom+Toast+pl+ated5266.JPG" width="640" /></a></div><br /><p>Historically, the season for mushrooms is autumn, but these days, you can find mushroom farmers all over the world, producing plentiful year-round crops, not only of the traditional white button ‘shrooms, but also of criminis (brown button mushrooms), portabellas (just a mature version of the first two, but with a strikingly different texture), and shiitakes (most often in East Asian cuisine). In the past 50 years, farming has extended to oyster mushrooms, enokis, and pioppino mushrooms. And why not? As a crop, they’re profitable, easy to grow, and have a remarkably low impact on the environment. But even wild mushrooms that are difficult to cultivate – like porcini, chanterelle, and hen-of-the-woods – can be found year round these days. My NJ farmers’ market features a guy who forages all over the state during the summer. </p><p>So without further blathering, here’s the recipe that started me down this road: <b>Crispy Stuffed Mushrooms with Apricots</b> – a perfect sweet-savory mix that you can use as an hors d’oeuvre or an entrée. The topping has a tendency to crumble, so when you shop for the mushrooms, you’ll want to focus on how you’ll be serving them. Hors d’oeuvres need to be small enough to take in one bite, whereas the larger mushrooms are deeply satisfying to eat with a fork. Serve as an entrée over egg noodles or rice, with the leftover filling sprinkled as a garnish.</p><p><span style="color: #990000; font-family: georgia;"><i>Kitchen Goddess notes on the ingredients:</i></span></p><p><span style="color: #990000; font-family: georgia;"><i>■ The crinkly texture of the breadcrumbs is essential, so the Kitchen Goddess begs you to get panko crumbs at your grocer, rather than traditional breadcrumbs which have an unfortunate tendency to compact. (Also, panko is lower in calories, fat, and sodium than regular breadcrumbs.) The crispy topping contrasts really nicely with the earthy smoothness of the mushrooms, and the spice mix in the topping adds a wonderful zing.</i></span></p><p><span style="color: #990000; font-family: georgia;"><i>■ KG’s curbside service delivered a really random assortment of sizes, mostly larger than you would use as hors’d’oeuvres. So you may want to visit the store in person if you need uniform sizes. But we’re not having parties these days anyhow, are we? Just be sure to get mushrooms with stems, as you’ll need the stems for the filling.</i></span></p><p><span style="color: #990000; font-family: georgia;"><i>■ If you don’t have dried apricots, other dried fruits will also work. Cranberries, craisins, prunes, dates...</i></span></p><p><span style="color: #990000; font-family: georgia;"><i><br /></i></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjSdWOI61FIhbxXIDQYgg3xdnHGGMm5MzWtRzhb-FcOTH9XVvrWb8XYaqlCGummrysyftHOn5_UNT3ktz_RL5A9tNbfjdOPsjUkEw57CNRr1NIPfJ-PsPURmIhi4PFWAKofECF0IM0hYP/s2048/Stuffed+Mushrooms+plated+w+salad+RTE+8312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1537" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjSdWOI61FIhbxXIDQYgg3xdnHGGMm5MzWtRzhb-FcOTH9XVvrWb8XYaqlCGummrysyftHOn5_UNT3ktz_RL5A9tNbfjdOPsjUkEw57CNRr1NIPfJ-PsPURmIhi4PFWAKofECF0IM0hYP/w640-h480/Stuffed+Mushrooms+plated+w+salad+RTE+8312.JPG" width="640" /></a></div><p><br /></p><h3 style="text-align: left;"><span style="color: #38761d;">Crispy Stuffed Mushrooms with Apricots</span></h3><p><i>Adapted from Melissa Clark in </i>The New York Times</p><p><b>Yield</b>: Serves 2 as entrée, 4 as hors d’oeuvres.</p><p><b>Time</b>: Ms. Clark claims 45 minutes, but that’s if you have minions to chop and measure out ingredients. Without minions, add 30 minutes for the prep.</p><div style="text-align: left;"><b>Ingredients<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwBfTJ3wrFSnGKqrh-cis5iCtYpCc38WDB0lFQYzSofrqziZ9heY2a9-r-XlpuVFAcG35mjmIMN-wQWt_Soowuu5nb7tq-EsQTskvdzyvY5SxCO6RhjIOfPQ1xVePHJidZ3xojcMv299zV/s2048/Fresh+Crimini+Mushrooms+in+bowl+8287.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwBfTJ3wrFSnGKqrh-cis5iCtYpCc38WDB0lFQYzSofrqziZ9heY2a9-r-XlpuVFAcG35mjmIMN-wQWt_Soowuu5nb7tq-EsQTskvdzyvY5SxCO6RhjIOfPQ1xVePHJidZ3xojcMv299zV/w320-h240/Fresh+Crimini+Mushrooms+in+bowl+8287.JPG" width="320" /></a></div></b>8-9 ounces crimini (preferred) or button mushrooms<br />5 tablespoons extra-virgin olive oil<br />½ small onion, finely chopped (about ½ cup)<br />1 garlic clove, minced (about 1 rounded teaspoon)<br />1 teaspoon Aleppo pepper (or ¼ teaspoon cayenne pepper + ¾ teaspoon sweet paprika)</div><div><div>2 tablespoons tomato paste</div><div>½ teaspoon kosher salt, more to taste</div><div>¼ teaspoon ground cumin (if you like cumin, feel free to add a bit more</div><div>½ cup panko bread crumbs</div><div>⅓ cup, plus 1 tablespoon grated Parmesan</div><div>¼ cup chopped cilantro leaves and tender stems</div><div>2 tablespoons chopped dried apricots</div><div>1 teaspoon finely grated lemon zest</div><div>Freshly ground black pepper</div><div>Lemon wedges, for serving</div><div><br /></div><div><b>Directions</b></div><div>Preheat oven to 400º.</div><div><br /></div><div>Separate the mushroom stems from the caps and chop the stems.</div><div><br /></div><div>In a medium-sized skillet (10-inch diameter) over medium heat, add 2 tablespoons olive oil and let it warm up for about 20 seconds, until it thins out. Add the chopped mushroom stems and the onion and cook, stirring often, for 5-7 minutes until the stems are lightly browned and the onion is translucent. Add the garlic, Aleppo pepper, tomato paste, salt, and cumin, and cook, stirring almost constantly, until the tomato paste darkens and the garlic is fragrant, about 1 minute.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggD7C0wahcMl0l0wk5Vpui4flq9BUEYM9YnXIkkidFjseFFMPFOHBNmG6xvuq8uqai0maHK2iaOBCkELN3_UlgwsxevsA8c_roew06BxMV-SezhTes4PsAONP-RPjgT-vht_UjCvW9d4tE/s2048/Mushroom+stems+%252B+onions+saute+8296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggD7C0wahcMl0l0wk5Vpui4flq9BUEYM9YnXIkkidFjseFFMPFOHBNmG6xvuq8uqai0maHK2iaOBCkELN3_UlgwsxevsA8c_roew06BxMV-SezhTes4PsAONP-RPjgT-vht_UjCvW9d4tE/w640-h480/Mushroom+stems+%252B+onions+saute+8296.JPG" width="640" /></a></div><br /><div><br /></div><div>Add the panko and 1½ tablespoons olive oil to the mixture and continue to cook, stirring constantly, for 4-6 minutes, until the bread crumbs appear lightly toasted. Watch carefully to make sure the bread crumbs don’t burn. Remove the pan from the heat and scrape the mixture into a medium-sized mixing bowl. Add the ⅓ cup Parmesan, the cilantro, the dried apricots and the lemon zest, and toss well to combine. Taste and season with black pepper and more salt if needed.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFvebeC4q1GFQbZMNMd669ajo0exfxm1hAL3bsw9rlr6GjbhM3BUveS8u8gvypbcAjO6XrxxMcwzXBTEElyykxtZrGLOm2_rAg2HiQDeNlmTd8G67LCc09TmSkNXg8UsFG4uYacS4K1Q5h/s2048/Stuffing+ready+in+bowl+8301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1537" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFvebeC4q1GFQbZMNMd669ajo0exfxm1hAL3bsw9rlr6GjbhM3BUveS8u8gvypbcAjO6XrxxMcwzXBTEElyykxtZrGLOm2_rAg2HiQDeNlmTd8G67LCc09TmSkNXg8UsFG4uYacS4K1Q5h/w640-h480/Stuffing+ready+in+bowl+8301.JPG" width="640" /></a></div><br /><div><br /></div><div>Line a rimmed baking sheet with parchment paper or spray it lightly with PAM. Place the mushroom caps on the pan with cavities facing up. Drizzle the insides of the caps with the remaining 1½ tablespoons olive oil and season with salt and pepper. Using a spoon, stuff the mushroom caps with the seasoned bread-crumb mixture. I found that there’s a lot of filling to be used, but the mushrooms taste best with as much as you can pile on. You can use your fingertips to gently mound the filling together.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlS35Y0_gQL5yw_ZXAXI7VHF247pK7k3x0CcpnU4sFkbh-43mR2JwwWnL_yo4zFjuLy8joznDAnhKd1lT-fWjSinRRFCDXqREKHk5sZi5CIooa_U9V_5VkW_AKEDS-UvVzBgY1BsDisOgJ/s2048/Mushrooms+stuffed+ready+to+bake+8308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1537" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlS35Y0_gQL5yw_ZXAXI7VHF247pK7k3x0CcpnU4sFkbh-43mR2JwwWnL_yo4zFjuLy8joznDAnhKd1lT-fWjSinRRFCDXqREKHk5sZi5CIooa_U9V_5VkW_AKEDS-UvVzBgY1BsDisOgJ/w640-h480/Mushrooms+stuffed+ready+to+bake+8308.JPG" width="640" /></a></div><br /><div><br /></div><div>Sprinkle the remaining 1 tablespoon of grated Parmesan on the mushrooms. Bake 15-20 minutes, until the tops are crisp and golden. Serve hot or warm, with lemon wedges for squeezing over the tops. If you are serving over rice or lightly buttered noodles, sprinkle the leftover (and there will be some) stuffing around as garnish. </div><div><br /></div><div>To make ahead: You can stuff these little darlings as many as 6 hours in advance. If you are making them more than an hour ahead, it’s probably best to cover the tray with cellophane wrap and refrigerate them. If only an hour in advance, you can leave them out.</div></div><div><br /></div><div>Bon appétit!</div><div><br /></div>Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.com0tag:blogger.com,1999:blog-6862683052085584444.post-45556477825456041722020-12-23T21:49:00.000-06:002020-12-23T21:49:05.897-06:00Tradition!<p> <i><span style="color: #38761d; font-family: georgia; font-size: medium;">What’s cooking? Fruit Compote 1 a.m.</span></i></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnI3N7u0Nybq0oi9U8XtvcN6n3oG1wXorhFZzsQxJrkjjBw-AZz5NvRCniymjduuRC0P2P5MZuMrBP3RFJ80ZD140rTGC5Vib4b-z_QCLK1HvzU1ehe3QzyGbiDmPUcGh_aCuJJ5jfL6B/s2048/Fruit+Compote+1AM+as+gift+w+bag+%252B+bowl+8167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1368" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnI3N7u0Nybq0oi9U8XtvcN6n3oG1wXorhFZzsQxJrkjjBw-AZz5NvRCniymjduuRC0P2P5MZuMrBP3RFJ80ZD140rTGC5Vib4b-z_QCLK1HvzU1ehe3QzyGbiDmPUcGh_aCuJJ5jfL6B/w640-h428/Fruit+Compote+1AM+as+gift+w+bag+%252B+bowl+8167.JPG" width="640" /></a></div><p><br /></p><p>So many traditions this year have been tossed by the wayside, hit-and-run victims of COVID-19. For us, I’ll especially miss the trips to NJ that include Christmas dinner with our gang of relatives living in the Northeast, the Christmas Eve candlelight service at the church we’ve attended for so many years, and the drive afterward through the Summit, NJ neighborhoods where luminarias line the streets.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbKpuNOJtzBLRrv-u0RdHzxL1dMlAOJQtjjDrWKPrLYkoGxHxQ2F_UVtu5BS8afvh63fljhN9Ne2J3vwpCB0FHYO1v-3v0gr0_AZNaB4sCNjtjGiNmE6JrdLr7QikXdPB2eNUccD9Vv59i/s2048/IMG_5616.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbKpuNOJtzBLRrv-u0RdHzxL1dMlAOJQtjjDrWKPrLYkoGxHxQ2F_UVtu5BS8afvh63fljhN9Ne2J3vwpCB0FHYO1v-3v0gr0_AZNaB4sCNjtjGiNmE6JrdLr7QikXdPB2eNUccD9Vv59i/w300-h400/IMG_5616.JPG" width="300" /></a></div>But not all traditions have been flattened into the asphalt. A group of Austin friends – all wives of guys who golf together – met for our annual Christmas lunch in one woman’s backyard on Friday, because that’s what you can still do in South Texas at this time of year. And the absence of travel has spurred the Kitchen Goddess to make a truly ridiculous number of cookies for shipping around the country, including a tin to the doctors and nurses who work with my son in the ICU. And almost everyone is either lighting a menorah or defiantly putting up a Christmas tree.<p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF02SUhU8RD-_bL3xMxkgrriqwW6ve0w8DiqW6WslPIH3gc8JAYVqtEU6svVpxMHZb1O-zEGqsCISmh3KNAMUcT3mMrSAEvPfprpEuZAMWhtw8i9mYkpFDMPFxG0TFspjvDBro6kYiAtt7/s2048/IMG_6224.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF02SUhU8RD-_bL3xMxkgrriqwW6ve0w8DiqW6WslPIH3gc8JAYVqtEU6svVpxMHZb1O-zEGqsCISmh3KNAMUcT3mMrSAEvPfprpEuZAMWhtw8i9mYkpFDMPFxG0TFspjvDBro6kYiAtt7/w300-h400/IMG_6224.JPG" width="300" /></a></div>Speaking of Christmas trees, Austin folk have their own tradition that’s alive and kicking even in a pandemic. On Loop 360, which has a long stretch of nothing much but spruce trees, Austinites annually have taken to decorating those trees at Christmas. Tinsel, Christmas ornaments, ribbons, and paper plate designs – nothing is too much or too little. You pick out a tree and go for it. It’s a little bit of Austin weirdness at Christmas, and special crews of volunteers take it all down after the holidays. Now how much fun is that?<p></p><p><br /><br /><br /><br /></p><p><br /></p><p><br /></p><p><br /></p><p>One of the Kitchen Goddess’s traditions is to give away jams and preserves that she made from the summer’s bounty in NJ. No NJ fruits this year, and she didn’t think far enough into the future when her Sungold tomatoes were on the vine. Also, she was eating them almost as fast as they showed up.</p><p>But there is something even you can do, from what’s in your grocery store right now. At our house, it’s called Fruit Compote 1am, because it’s usually about that time that the Goddess looks around at the fruit she has and realizes it won’t all get eaten before it goes bad. In that case, there’s nothing better to make than fruit compote, regardless of the hour.</p><p>Pretty much any combination of fruits will do, so if you have strawberries instead of blackberries, or you used up all your cranberries, or you could only find frozen rhubarb, just cobble together what you have– or check the frozen fruit aisle for substitutes, because if you only have apples, what you get is... applesauce. And compote is more fun.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtJw39qO0YKHeRPLDTQWMZpdFKcUOYsK_Z41Q0M-UFjztDEl2Buc8VHtsXYNFMHC9EFQH2pV2E_rXZ2qxw1XNo86ohpXFTpcr7LpJWG1U53C_SFSaeyL_3QP-CFT3H-QTszNALghXH66It/s2048/Apricots+Grilled2+-edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1368" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtJw39qO0YKHeRPLDTQWMZpdFKcUOYsK_Z41Q0M-UFjztDEl2Buc8VHtsXYNFMHC9EFQH2pV2E_rXZ2qxw1XNo86ohpXFTpcr7LpJWG1U53C_SFSaeyL_3QP-CFT3H-QTszNALghXH66It/w640-h428/Apricots+Grilled2+-edited.jpg" width="640" /></a></div><div style="text-align: center;">A plain<a href="http://spoonandink.blogspot.com/2018/07/love-with-perfect-stranger.html" target="_blank"> Rhubarb Compote</a> (from a previous blog), on grilled apricots.</div><p>What you can do with this compote is never-ending. One friend put some of mine on a rice pudding that hadn’t turned out as well as she’d hoped. She said it saved the day. I put it on yogurt, ice cream, waffles, pancakes, or French toast. The Kitchen Goddess has softened vanilla ice cream and swirled compote into it for a dessert that looks like it took hours. Or put a bow on a jar of it and call it a Christmas gift.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEk4jEOwlwE7rg3zcDZryasvZ1be3DLtbB9PjroA6lTc1JyCfg7T0rkL1Md66yYJunr2r3GdqtOhZthfyxIANXC9v_98qB_AvOs1dEjS13fohZyrT6DObAheNsFOwJE29JQAeeol_uQdWf/s2048/Fruit+Compote+1AM+over+yogurt+in+dessert+dish+7947.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEk4jEOwlwE7rg3zcDZryasvZ1be3DLtbB9PjroA6lTc1JyCfg7T0rkL1Md66yYJunr2r3GdqtOhZthfyxIANXC9v_98qB_AvOs1dEjS13fohZyrT6DObAheNsFOwJE29JQAeeol_uQdWf/w640-h480/Fruit+Compote+1AM+over+yogurt+in+dessert+dish+7947.JPG" width="640" /></a></div><div style="text-align: center;">The Kitchen Goddess often has Fruit Compote 1 a.m. over Greek yogurt for breakfast.</div><div style="text-align: center;"><br /></div><p>So here it is – my holiday gift to you.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqN9U54ZlsvCi-VZZb-CtCQxPbLT6PlUQ7mDDpDHgVuiZGKGcm9c3-MdjevSz5OOuqWvvCNdklHoes-UBe01NCjlT3_uCmHti4kH31_4roG5mYdSITaLgERK39u9oypgLM_NpPn4105TZ/s2048/Compote+1AM+spooned+out+from+jar+8154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqN9U54ZlsvCi-VZZb-CtCQxPbLT6PlUQ7mDDpDHgVuiZGKGcm9c3-MdjevSz5OOuqWvvCNdklHoes-UBe01NCjlT3_uCmHti4kH31_4roG5mYdSITaLgERK39u9oypgLM_NpPn4105TZ/w640-h480/Compote+1AM+spooned+out+from+jar+8154.JPG" width="640" /></a></div><p><br /></p><h3 style="text-align: left;"><span style="color: #38761d;">Fruit Compote 1 a.m.</span></h3><p><i style="color: #990000; font-family: georgia;">Kitchen Goddess note: It’s a good idea to have at least some fairly tart fruit – like rhubarb, cranberries, or plums – as these keep the compote from being too sweet. And I recommend using apples with a good flavor, that don’t fall apart completely in the cooking. Most recipes recommend Honeycrisp, Gala, Granny Smith, Jonathan, or Cortland, but many others will probably do. Pretty sure I used Gala. In total, you want almost 3 pounds of fruit.</i></p><p>Makes 3 pints.</p><div style="text-align: left;"><b>Ingredients<br /></b>1 pound rhubarb, cut in ½-inch dice (fresh or frozen)<br />½ cup blackberries<br />4 ounces fresh cranberries<br />1 medium pear, cut in ½-inch dice <br />2-3 apples (about 1½ pounds total), cut in ½-inch dice<br />3 strips of lemon zest, about ½-inch wide and 2 inches long<br />1-inch knob of ginger, grated<br />1 cup light brown sugar<br />1 teaspoon lemon juice<br />¾ teaspoon salt, or to taste<br />2 tablespoons Calvados (or whatever alcohol sounds good to you: ginger liqueur, white wine, champagne, Grand Marnier, brandy, sherry)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions<br /></b>In a large (4-quarts) saucepan, stir together everything but the alcohol. Keep stirring every few minutes until the sugar dissolves and the juices from the fruit emerge in enough volume to give you a stew-y consistency. Bring the fruit to a boil, then reduce the heat to get the fruit lightly bubbling. Simmer about 15 minutes, then add your alcohol of choice and simmer another 4-5 minutes. Taste, and if it seems too sweet, add another ¼ teaspoon of kosher salt.</div><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAX50b8DW8vQkgdcMD90-VK88vkdSIUcn0PSD8UkKl7VOwZLIoJlzsbyLI_qvrgJNt0J2Jk0oVU-xJf1ep35wLBZxkaPzO5sA-7ZXhIei-zIfY0K2grHPZxzRMu5iBhR7s5ghBAyXTtge8/s2048/Fruit+Compote+1AM+on+wooden+spoon+7948.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1368" data-original-width="2048" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAX50b8DW8vQkgdcMD90-VK88vkdSIUcn0PSD8UkKl7VOwZLIoJlzsbyLI_qvrgJNt0J2Jk0oVU-xJf1ep35wLBZxkaPzO5sA-7ZXhIei-zIfY0K2grHPZxzRMu5iBhR7s5ghBAyXTtge8/w400-h268/Fruit+Compote+1AM+on+wooden+spoon+7948.JPG" width="400" /></a>Spoon the compote into pint jars and refrigerate. Or preserve as with jam.</p><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>Happy Holidays! Stay safe and be kind to others. Tip lavishly, and give as much as you can to your local food pantry. It’ll raise your spirits in ways that will surprise you.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8WtO2fn-rYfmljDT_9r5TZXkTC5iOkKOc5equiU6OKU50yQPcEq4ZDVyr6keOCAD9rKpGSG7Q9mwaAIyIukQFRker1mMOeVG0Qzy9kf4f21YV7uxVTUw0_RKg99Pm494KTeDZQzvQPgT2/s2048/IMG_6225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8WtO2fn-rYfmljDT_9r5TZXkTC5iOkKOc5equiU6OKU50yQPcEq4ZDVyr6keOCAD9rKpGSG7Q9mwaAIyIukQFRker1mMOeVG0Qzy9kf4f21YV7uxVTUw0_RKg99Pm494KTeDZQzvQPgT2/w480-h640/IMG_6225.JPG" width="480" /></a></div><p></p>Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.com0tag:blogger.com,1999:blog-6862683052085584444.post-30843847777917348472020-12-07T17:23:00.000-06:002020-12-07T17:23:17.888-06:00A Wonderland of Flour and Sugar<p><i><span style="color: #38761d; font-family: georgia;">What’s cooking? Best Cookies from the Goddess</span></i></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1EKVRhUy6ELW07Z5TllOBHV-dzpxrBceSyv_DdajeHJyZUqeRcFgcnOMycfBAE6cNsjI6sE3BOM-rm9LIeXw7G7m2dZOH0cQJIkiYxas0-zCEbjjmdCAUT42PtWx9HjHE_9uqa1S1whHp/s1346/Xmas+platters+2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1346" data-original-width="1158" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1EKVRhUy6ELW07Z5TllOBHV-dzpxrBceSyv_DdajeHJyZUqeRcFgcnOMycfBAE6cNsjI6sE3BOM-rm9LIeXw7G7m2dZOH0cQJIkiYxas0-zCEbjjmdCAUT42PtWx9HjHE_9uqa1S1whHp/w550-h640/Xmas+platters+2014.jpg" width="550" /></a></div><p><br /></p><p>Who are we kidding? It’s actually <i>all </i>of the cookies from the Kitchen Goddess, because I couldn’t decide which not to include. A little like choosing which of your children you like best. Although I do recall that when our younger son would grouse about not being able to do something his brother could do, my usual response was, “Because we love him more.” It was character-building.</p><p>I’ve been baking cookies at Christmastime as far back as my second apartment in NYC. In the first, I had two roommates – in a one-bedroom apartment! – for much of that time, and it was hard to ask their indulgence to take over the place with flour and sugar. Also, we lived above a grocery store and had way more roaches than we deserved.</p><p>My second apartment was third-floor walk-up studio – tiny, but all mine. The kitchen was... small, with a half-size fridge and an almost full-size oven. The room could hold two people if they kept their arms to their sides. The best thing about it was that it had a window – only about 4 inches wide, and it didn’t open – which in my mind, qualified it as a luxurious separate room. If you know Manhattan apartments, you understand.</p><p>And in that tiny space, with my “dining table” as a flat surface, I made dozens of cookies for the holidays.</p><p>Marriage introduced me to my mother-in-law, who introduced me to rolling out cookies using wax paper, and life was never the same after that. This holiday season, because I can’t cook a Christmas dinner for my East Coast relatives, I’ll be making – and shipping – some 272 cookies. And then I’ll shoot myself. But in the meantime, I’ll be having fun.</p><p>So here are links to the Kitchen Goddess’s cookie recipes. I had hoped to add a new one, but I have all these cookies to decorate...</p><p><br /></p><p>These <a href="http://spoonandink.blogspot.com/2015/12/something-for-santa-whats-cooking-ice.html" target="_blank"><b>Molasses Cookies</b></a> are great on their own, and spectacular as ice cream sandwiches.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiSJboHtmkNmPdV9sTLc3B8f8kuwjEJog6GMr1pKHlolmw_pCrt-NYUCg-aw3VvdEloW4yiqAN7CMI4MaS0MeYTf3vCHk4E-C-YVRak2U4u5a616Owx0NdfofYeBReOctSsdSUsnRaktPn/s2048/Ready+for+Santa+372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiSJboHtmkNmPdV9sTLc3B8f8kuwjEJog6GMr1pKHlolmw_pCrt-NYUCg-aw3VvdEloW4yiqAN7CMI4MaS0MeYTf3vCHk4E-C-YVRak2U4u5a616Owx0NdfofYeBReOctSsdSUsnRaktPn/w640-h480/Ready+for+Santa+372.JPG" width="640" /></a></div><br /><p>If you like a cookie that’s got a savory note, try this <a href="http://spoonandink.blogspot.com/2016/10/no-tricks-just-holiday-treat-whats.html" target="_blank"><b>Rosemary Shortbread Cookie with Tomato Jam</b></a>. No tomato jam? Any sweet or savory jam will do.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCSlRZMc3mB8Bo4yPYtxBuk02VLxRd6x_TkszbwVUutZmZATpFLevlqGQhcDTkMlm5d6TBl4xIw_H9mtDLw6I0f3OvZa1EiFeKPzn9HIoxnzcAjhiRV36VQ0OCgF5ec9mnJLBWzmi0_K7z/s2048/Cookies+with+jam+stacked+4472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCSlRZMc3mB8Bo4yPYtxBuk02VLxRd6x_TkszbwVUutZmZATpFLevlqGQhcDTkMlm5d6TBl4xIw_H9mtDLw6I0f3OvZa1EiFeKPzn9HIoxnzcAjhiRV36VQ0OCgF5ec9mnJLBWzmi0_K7z/w640-h480/Cookies+with+jam+stacked+4472.JPG" width="640" /></a></div>.<p></p><p>My friend Barbara introduced me to these <a href="http://spoonandink.blogspot.com/2020/01/starry-starry-nights.html" target="_blank"><b>Chocolate Star Cookies with Pistachio Stardust</b></a>, and they are perfect for the holiday season.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtj0-pCqNCBaIblE7ZaqgaCjoplX15eoZHbWh3tp8vDZvytIloZuL2O_W_j4NOCUtOnANn8peNs4QHzo2SGMQXryhYxlSdtzn7hpVC7HyGwUzkKUc-CyUSENeme_J-wlxsaddXNg_f1uYy/s2048/Chocolate+Stars+w+coffee+on+plate+7417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtj0-pCqNCBaIblE7ZaqgaCjoplX15eoZHbWh3tp8vDZvytIloZuL2O_W_j4NOCUtOnANn8peNs4QHzo2SGMQXryhYxlSdtzn7hpVC7HyGwUzkKUc-CyUSENeme_J-wlxsaddXNg_f1uYy/w640-h480/Chocolate+Stars+w+coffee+on+plate+7417.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>If you like a sweet/salty mix, these <a href="http://spoonandink.blogspot.com/2019/09/sunny-cookies-for-rainy-day.html" target="_blank"><b>Caramel and Potato Chip Cookies</b></a> are divine. And fun to make.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjog77Dg8pcBIaZQcTXDUBouVF3NAcymiB8jHRS9AuV4GTV1gbgjRieHMq2hDdxwmwpbrdMUzh6JechLTNfJZTuJiPsOPKYHjqBvjio1Kmo_9TQt0xMej9OMHEz_NEIcDRymRho2UClqgM-/s2048/Caramel-Potato+Chip+cookies+w+book+%252B+coffee+7184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjog77Dg8pcBIaZQcTXDUBouVF3NAcymiB8jHRS9AuV4GTV1gbgjRieHMq2hDdxwmwpbrdMUzh6JechLTNfJZTuJiPsOPKYHjqBvjio1Kmo_9TQt0xMej9OMHEz_NEIcDRymRho2UClqgM-/w640-h480/Caramel-Potato+Chip+cookies+w+book+%252B+coffee+7184.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>For your gluten-free friends – or anyone who likes a meringue-type cookie, <a href="http://spoonandink.blogspot.com/2013/01/finger-food-for-football-fans.html" target="_blank"><b>Greek Almond Cookies</b></a> are very good and fast. You make the dough in the food processor!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggueTuqASDeKT5kGCVjBHvXDv0Vt-H-4aYVZHDkQypeMM1NjtC5rubs29c6zncxbcDv3yGnQ7sUBejJSGPwwCUUNhjW4ChkbS7HyhgEu4J9zQ6E94OlSjn5aKFAxxF6R7QkxLMBczM1RT_/s2048/Greek+almond+cookies-+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1572" data-original-width="2048" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggueTuqASDeKT5kGCVjBHvXDv0Vt-H-4aYVZHDkQypeMM1NjtC5rubs29c6zncxbcDv3yGnQ7sUBejJSGPwwCUUNhjW4ChkbS7HyhgEu4J9zQ6E94OlSjn5aKFAxxF6R7QkxLMBczM1RT_/w640-h492/Greek+almond+cookies-+edited.jpg" width="640" /></a></div><br /><p>I do love a chocolate-and-coffee combo. <a href="http://spoonandink.blogspot.com/2017/11/remembering-amalfi-coast.html" target="_blank"><b>Chocolate Espresso Italian Wedding Cookies are</b></a> a classic, and very pretty. Served here with Lemon Panna Cotta.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphCFfCVp2tlVfXmzH3uvj0BEHVRHFfH66BFbL3JN5p5ChD5VvoXQ-VaAzh83bsaKtgnwVj-mSJzUKvijERimUIR6kTLDBPCD4aN2PQPDz-fd2elS3oNf58m6HiJgHqbfVLhzxEbNQqZUL/s2048/Panna+cotta+w+wedding+cookies+served+5696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphCFfCVp2tlVfXmzH3uvj0BEHVRHFfH66BFbL3JN5p5ChD5VvoXQ-VaAzh83bsaKtgnwVj-mSJzUKvijERimUIR6kTLDBPCD4aN2PQPDz-fd2elS3oNf58m6HiJgHqbfVLhzxEbNQqZUL/w640-h480/Panna+cotta+w+wedding+cookies+served+5696.JPG" width="640" /></a></div><br /><p>Another savory-ish cookie is this <a href="http://spoonandink.blogspot.com/2013/09/celebrating-goldilocks-season-whats.html" target="_blank"><b><span style="color: #38761d;">Lemon-Basil Butter Cookie</span></b></a> -- simple, and simply delicious. Shown here in a terrific combination with Plumcot Sorbet.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRwVsym-2jVWuppo3_GaDpPVXo0BM-0-rHDUC-DFdrz-2OZPyN2loSlmtZQDYBK2t7mrDkubm__CRbDmQboD-cz3seGi8ppCiXMAsLlofiiGbyW8R1NlbJPPwHXY54-NG8F4I5s00sC5-u/s2048/Plumcot+sorbet+w+Lemon-Basil+Butter+cookies+018+-+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1531" data-original-width="2048" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRwVsym-2jVWuppo3_GaDpPVXo0BM-0-rHDUC-DFdrz-2OZPyN2loSlmtZQDYBK2t7mrDkubm__CRbDmQboD-cz3seGi8ppCiXMAsLlofiiGbyW8R1NlbJPPwHXY54-NG8F4I5s00sC5-u/w640-h478/Plumcot+sorbet+w+Lemon-Basil+Butter+cookies+018+-+edited.jpg" width="640" /></a></div><br /><p>Finally, my faves, though I highly recommend not going overboard, as I am doing. First up are <b><a href="http://spoonandink.blogspot.com/2014/12/the-rainbow-connection-painting-cookies.html" target="_blank"><span style="color: #38761d;">Painted Rollout Cookies</span></a></b>, which are great fun with little kids who aren't really old enough to keep from spraying your kitchen with sprinkles. Then my <a href="http://spoonandink.blogspot.com/2009/10/case-of-spurious-sprinkles.html" target="_blank"><b><span style="color: #38761d;">Best Rollout Cookies with Powdered Sugar Icing</span></b></a>, which are just fun for anyone to decorate, and make a great gift.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYgQGGP_pamwNIz2CpObx8S1y_usckjQdDncm0RPPxPedgZmBR2eiQjGbGOTAI-5O56nCrc4XXhSjuc0of_IlJwiry4F87W4JbJ-G8e5hXy8A2r4FWPKmS-5Xq69SSDC6Z1INQ7HV7ArRG/s2048/2014-12-1+Cookies+with+Maeve+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYgQGGP_pamwNIz2CpObx8S1y_usckjQdDncm0RPPxPedgZmBR2eiQjGbGOTAI-5O56nCrc4XXhSjuc0of_IlJwiry4F87W4JbJ-G8e5hXy8A2r4FWPKmS-5Xq69SSDC6Z1INQ7HV7ArRG/w480-h640/2014-12-1+Cookies+with+Maeve+2.jpg" width="480" /></a></div><div style="text-align: center;">Painting cookies is serious work for a 3-year-old.</div><div style="text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_Mq7wCBWuEoU6wDEXh2cKtbTwd-BmdHtW_aMMgahoEkD7teJi8DLHRRC53_Qyp0I3D1iL8pln7RsJlqi54wL_Ygtjrpy4yfcCPQCkgGfbZolX6kgWwSpuU3Ia7gjj0vwr_guI3RuvPZf/s2048/Xmas+cookie+plate+2017+5974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_Mq7wCBWuEoU6wDEXh2cKtbTwd-BmdHtW_aMMgahoEkD7teJi8DLHRRC53_Qyp0I3D1iL8pln7RsJlqi54wL_Ygtjrpy4yfcCPQCkgGfbZolX6kgWwSpuU3Ia7gjj0vwr_guI3RuvPZf/w640-h480/Xmas+cookie+plate+2017+5974.JPG" width="640" /></a></div><br /><p>Happy baking, everyone!</p><p><br /></p><div><br /></div>Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.com0tag:blogger.com,1999:blog-6862683052085584444.post-88660167478667246612020-11-24T14:46:00.007-06:002021-02-21T16:15:37.003-06:00Something Old, Something New, Something Turkey<p> <i><span style="color: #38761d; font-family: georgia;">What’s cooking? Turkey Sliders with Cranberry Sauce</span></i></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizTn5jKKnKaSEuj874F26kzLKa94Y2BnyUW85E_o6TyfWzq2drmPpI9sMnYOE2EhJ84ztmV4Jc2r5DNU9faZRb9l9X8YqFqQl8dkVb4fSeIJeao6gWs2Q5sFhxb1Nyp2FNoKFH4nMOrMxy/s2048/Turkey+sliders+RTE+w+rose+wine+8105.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizTn5jKKnKaSEuj874F26kzLKa94Y2BnyUW85E_o6TyfWzq2drmPpI9sMnYOE2EhJ84ztmV4Jc2r5DNU9faZRb9l9X8YqFqQl8dkVb4fSeIJeao6gWs2Q5sFhxb1Nyp2FNoKFH4nMOrMxy/w640-h480/Turkey+sliders+RTE+w+rose+wine+8105.JPG" width="640" /></a></div><p><br /></p><p>In a world where many of us will be cooking Thanksgiving dinner for two, it seemed unnecessarily drudge-y to make myself perform the turkey ritual just for the sake of tradition. Nothing else about this holiday has been traditional, and the Kitchen Goddess needed a challenge to her ingenuity.</p><p>We had a similar moment when, a few years ago, my son and his wife and their children were arriving the day after Thanksgiving. Not wishing to mess the house up, I served us a version of a Cuban sandwich, using turkey instead of roast pork. It was quite good and had the right amount of ease in the assembly as well as the clean-up. But it lacked imagination... inspiration... fun. So this week, I thought about turkey meatloaf, a roast turkey breast, turkey soup,... nah.</p><p>I got excited when I read in <i>The New York Times</i> about a place in NYC that was selling confit turkey legs – cured, then slow cooked in duck fat – and all you have to do is reheat them. Taste buds salivating, I called the store, Dickson’s Farmstand Meats at Chelsea Market. Yes, they ship them, ...but they were sold out. Apparently, I was not the only <i>NY Times</i> reader to see confit turkey legs as a great idea.</p><p>Finally, my brain barked, and I thought about turkey sliders. A bit of research determined that I was not the first to imagine such a treat, so I had several thoughtful presentations to consider. I most liked the one that suggested basting the burgers with cranberry sauce. And in lieu of the canned cranberry sauce suggested by Valerie Bertinelli, of all people, I knew I could make the Kitchen Goddess’s famous <a href="http://spoonandink.blogspot.com/2009/11/my-current-favorite-cranberry-sauce.html" target="_blank">Cranberry Sauce with Pinot Noir</a>. OMG -- the smells wafting from the kitchen will be enough to drive you mad.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4U3MiDKjtrgDv1OBjc0LE47JUDx0HCRkfjHl3b6V7NpaIgZOZewlg6sbhQLdvvm64s9c5leRb-1WvzZ57GQnKcwaUESOodmltonwpQv2bTLSSQivQDxKR3YFUwscZEUFxzWSqXSTKGqCU/s2048/Cranberry+sauce+%252B+berries+8125.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1548" data-original-width="2048" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4U3MiDKjtrgDv1OBjc0LE47JUDx0HCRkfjHl3b6V7NpaIgZOZewlg6sbhQLdvvm64s9c5leRb-1WvzZ57GQnKcwaUESOodmltonwpQv2bTLSSQivQDxKR3YFUwscZEUFxzWSqXSTKGqCU/w640-h484/Cranberry+sauce+%252B+berries+8125.JPG" width="640" /></a></div><br /><p>On its own, turkey is a relatively tasteless bird, so I figured I’d goose up the savory aspect of the burgers to balance the sweetness of the cranberry sauce. I sautéed some shallots in a tiny amount of olive oil and stirred dried thyme into the shallots while they were still warm. A little ground ginger for sharpness, some garlic powder because... well, garlic. And for the <i>pièce de résistance</i>, a dash of fennel pollen. Oh, my. The basting kept them from drying out, and the arugula in the sandwich itself makes a real difference. I started with fresh spinach, which was quite good, but the pepperiness of the arugula really adds to the final product.</p><p>I’ll be serving mine with sweet potato fries and cole slaw, and we’ll finish the meal with <a href="http://spoonandink.blogspot.com/2009/11/first-thanksgiving.html" target="_blank">Pumpkin Chiffon Pie</a>, of course. A few traditions are really important.</p><p><i><span style="color: #990000; font-family: georgia;">Kitchen Goddess note about panko: You may already be familiar with panko breadcrumbs, which are a staple of Japanese cuisine (think tempura). These breadcrumbs are made from a crustless white bread which is processed into flakes and then dried. They have a dryer and flakier consistency than regular breadcrumbs, and as a result they absorb less oil.</span></i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifr5Uw4fmP-oYpfuenO4pj1zkEkXlh0PGVvnfNvilykdTR9xX_1TQ4rHopZQBAXt8_NWP4cD7zWpcPJFOTYaPXFvSUpXR-f6E_6-5NGA32wwvHHHiy_sLwt-w1V2EzgEUOSNe_1446hxwi/s2048/Turkey+sliders+RTE+w+cole+slaw+straight-on+view+8099.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1548" data-original-width="2048" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifr5Uw4fmP-oYpfuenO4pj1zkEkXlh0PGVvnfNvilykdTR9xX_1TQ4rHopZQBAXt8_NWP4cD7zWpcPJFOTYaPXFvSUpXR-f6E_6-5NGA32wwvHHHiy_sLwt-w1V2EzgEUOSNe_1446hxwi/w640-h484/Turkey+sliders+RTE+w+cole+slaw+straight-on+view+8099.JPG" width="640" /></a></div><p><br /></p><h3 style="text-align: left;"><span style="color: #38761d;">Turkey Sliders with Cranberry Sauce</span></h3><p>Makes 8 sliders.</p><div style="text-align: left;"><b>Ingredients<br /></b>½ cup panko breadcrumbs (or regular breadcrumbs, if that’s what you have)<br />2 tablespoons half-and-half<br />1 teaspoon olive oil<br />½ cup finely chopped shallots (no more than ¼-inch dice)<br />¼ teaspoon dried thyme<br />1 pound ground turkey (light/dark mix is more flavorful, IMHO)<br />2 tablespoons finely chopped Italian parsley (leaves only)<br />¼ teaspoon (rounded) ground ginger<br />¼ teaspoon (rounded) garlic powder<br />¼ teaspoon (rounded) fennel pollen (use ground fennel seeds if no pollen, but you really should get <span> </span><span> </span><span> </span>some fennel pollen)</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1dKZfLGrrLCdHpPinMvlqI_RU4zGASH35-TUqboZKityTMshus-5g6jQvI4FV60M91slVIUzuATWFnS4I-iXrE0sOE_Gr5YLWaq45UesLvQsN5kiroCr5wuXC5z95W_uUlTWECN0vfef/s159/slider+rolls.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="159" data-original-width="159" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1dKZfLGrrLCdHpPinMvlqI_RU4zGASH35-TUqboZKityTMshus-5g6jQvI4FV60M91slVIUzuATWFnS4I-iXrE0sOE_Gr5YLWaq45UesLvQsN5kiroCr5wuXC5z95W_uUlTWECN0vfef/w200-h200/slider+rolls.png" width="200" /></a></div>1 teaspoon kosher salt<br />½ teaspoon freshly ground black pepper<br />PAM cooking oil spray (or a teaspoon of oil) for the pan<br />⅔ cup cranberry sauce (canned or homemade – try KG’s <a href="http://spoonandink.blogspot.com/2009/11/my-current-favorite-cranberry-sauce.html" target="_blank">Cranberry <span> </span><span> </span>Sauce with Pinot Noir</a>)</div><div style="text-align: left;">8 slider buns (I bought Pepperidge Farm)<br />Arugula (you’ll need at least 2 cups – it’s worth piling on)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions<br /></b>Preheat the oven to 450º.</div><p>In a small bowl, mix the panko with the half-and-half until the liquid is evenly spread among the breadcrumbs. Set aside.</p><p>In a small skillet (non-stick is ok), heat the oil over medium-low, and stir in the shallots. Sauté, stirring often so the shallots don’t burn, for 8-9 minutes, until the shallots turn soft and transparent. Remove from the heat and stir in the thyme for about 30 seconds, to warm the herb. Let the mix rest for a few minutes to cool.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5YVZkiwkpgmnefB_nTCmpJGNTC2qpTM5Sju58T3imWbORPmR9CBh-bSWJ35xtOqAQJjnoVNRZvUJsPiczfXAyRL6fnJIl_M3hsseK4FR-joZQhCkUvfTPSuWeskXjtcKq9DZpy7m6IFj/s2048/Sauteed+shallots+in+skillet+8085.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5YVZkiwkpgmnefB_nTCmpJGNTC2qpTM5Sju58T3imWbORPmR9CBh-bSWJ35xtOqAQJjnoVNRZvUJsPiczfXAyRL6fnJIl_M3hsseK4FR-joZQhCkUvfTPSuWeskXjtcKq9DZpy7m6IFj/w640-h480/Sauteed+shallots+in+skillet+8085.JPG" width="640" /></a></div><p><br /></p><p>In a large bowl, mix the turkey, the panko/half-and-half, the shallots/thyme, and the parsley, ginger, garlic powder, fennel pollen (if using), and the salt/pepper. Using your hands, mix the ingredients just enough to get an even distribution of everything without overmixing. As with any ground meat, overhandling the meat will compact it and make your burgers tough.</p><p>Divide the mixture into 8 portions, and form into patties 2½-3 inches wide (which is almost exactly the width of the buns). Arrange the patties in a lightly oiled quarter-sheet pan (9x13 inches), and bake 5 minutes. The Kitchen Goddess lines her pan with baker’s parchment and sprays that with oil, and even that didn’t stop the cranberry liquid from running around and making a burnt sugar mess. But we must suffer for art.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFi_sTBAduLWlvWMjSHreemjmqmPS9zz3pddXyNCxYHV4JsTr2jU_eS6vof4FfYsefPQha9dxBd0c0So4b-MOILLv3N_vdJKbwEshNQnsxhYvrVBoWxz5VClzlBAiYjp747YxRbER044B/s2048/Turkey+burgers+pre-bake+w+cranberry+baste+8088.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFi_sTBAduLWlvWMjSHreemjmqmPS9zz3pddXyNCxYHV4JsTr2jU_eS6vof4FfYsefPQha9dxBd0c0So4b-MOILLv3N_vdJKbwEshNQnsxhYvrVBoWxz5VClzlBAiYjp747YxRbER044B/w640-h480/Turkey+burgers+pre-bake+w+cranberry+baste+8088.JPG" width="640" /></a></div><br /><p>Meanwhile, heat the cranberry sauce just enough to get it loose. Then, after that first 5 minutes of baking, remove the pan from the oven and ladle a couple of spoonfuls of the warm sauce over each burger. Return the pan to the oven and cook for about 20 minutes more. If you test with a meat thermometer, the center of the patties should be at least 165º.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiObPzABlv2qC4IRCu465Kwyyb_Z2p_kQjPMyOqD96xmxLa2NkdHZaGG7nXsA1JR8Ofv1ttvIw63p01q8D0BF9Vst61s1yw1grkjZc3r68LXrUG2soTOWC-kq2C-RM3bdmxP6JR-RDoo39d/s2048/Turkey+burgers+in+pan+-+done+8090.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiObPzABlv2qC4IRCu465Kwyyb_Z2p_kQjPMyOqD96xmxLa2NkdHZaGG7nXsA1JR8Ofv1ttvIw63p01q8D0BF9Vst61s1yw1grkjZc3r68LXrUG2soTOWC-kq2C-RM3bdmxP6JR-RDoo39d/w640-h480/Turkey+burgers+in+pan+-+done+8090.JPG" width="640" /></a></div><br /><p>Remove the pan from the oven and flip the patties. Spoon a little more warm sauce on them while they’re hot. Let them sit in the pan – not in the oven – for another 5 minutes, when they’ll be ready to serve.</p><p>I like to toast the buns, which takes less than a minute in a hot oven, but it’s not necessary. Pile a small bunch of arugula on the bottom of the bun, and top it with a burger. (The greens on bottom is a technique I got from one of my many foodie podcasts. The theory is that the greens keep the bread from getting soggy.) Spoon on some cranberry sauce (get some of those nice fat berries into the act), and add the top of the bun. Serving them warm is lovely, but I had one of my leftovers straight from the fridge for lunch today and it was still good. Mmmm...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9SdZzKTrhFXwh6tKo7KOWbTO5zgPo1ZpGxui-fOopSWiLj-_OTzqHANYETeKQ4VXix1a8Sifdg4FKHKjnJ3hFbi4RHTFRYIRerenJSi9Bj_WNP2U4UMsKwPlNU4SdqNdPF4IB8-P7P4RE/s2048/Turkey+Sliders+2+RTE+8093.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1535" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9SdZzKTrhFXwh6tKo7KOWbTO5zgPo1ZpGxui-fOopSWiLj-_OTzqHANYETeKQ4VXix1a8Sifdg4FKHKjnJ3hFbi4RHTFRYIRerenJSi9Bj_WNP2U4UMsKwPlNU4SdqNdPF4IB8-P7P4RE/w640-h480/Turkey+Sliders+2+RTE+8093.JPG" width="640" /></a></div><span style="font-size: x-small;"><div style="text-align: center;">We had the test batch with spinach, but the one I had today with arugula was much improved.</div></span><p>Happy Thanksgiving to you all. Despite the many traumas of the year, we have made it this far and for that we can be extremely grateful.</p>Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.com0tag:blogger.com,1999:blog-6862683052085584444.post-2403595448483488112020-11-21T15:56:00.002-06:002020-11-24T00:43:02.332-06:00Still Thankful<h3 style="text-align: left;"><span style="color: #38761d; font-family: georgia; font-size: small;"><i>What’s cooking? Side Dishes for Two</i></span></h3><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMvM629FcSSueSrzYtUNomky75JVEUa_rJwFsFCLLBkxFWrDp3J_IKtOKUuVly7mYjdOb2EcaElxAMgPdPQXUMftMI_GP5ivXixrafqHATgUFf09UlVRoKOtDiBaJnSsFiz7YyDPg7svMT/s2048/Autumn+6170.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMvM629FcSSueSrzYtUNomky75JVEUa_rJwFsFCLLBkxFWrDp3J_IKtOKUuVly7mYjdOb2EcaElxAMgPdPQXUMftMI_GP5ivXixrafqHATgUFf09UlVRoKOtDiBaJnSsFiz7YyDPg7svMT/w640-h480/Autumn+6170.JPG" width="640" /></a></div><br /><p>Last year, in my traditional marathon of sides for Thanksgiving, I made so many veggies that I had to invite all my friends over to help eat them. That won’t be happening this year. In fact, a lot won’t be happening this year, but we still have many things to be thankful for. Frankly, one of those, for me, is that I don’t have to cook a turkey.</p><p>I cooked a turkey last year, and it was terrific. In usual fashion, the Kitchen Goddess took over – starting with spatchcocking the bird. (In which you split open the carcass along the backbone, allowing you to flatten it for more even cooking.) A dry brine for a couple of days, followed by a day without any covering in the fridge, followed by an herb butter that she shoved under the skin of the damn thing. It was an exhausting procedure, which produced an excellent turkey, flavorful and all parts cooked to the right doneness. A triumph, in fact, but it left the KG in... well, a foul mood, if you’ll pardon the pun, and a desire to sleep for a couple of days straight.</p><p>This year, my hubby and I are left to ourselves. We’ve got friends coming over for dessert on the porch, but the main meal will be a duet. One son let me know that his girlfriend is researching recipes that are specifically for two. So I thought I’d help out.</p><p>Recognizing that many of you will also be doing a Thanksgiving duet, I’ve waded through the past 6-7 years of my “sides marathons,” looking for the ones that – while still tasty – can be easily ramped down to serve 2 or 4. (If you click on the name of each dish, it will link you to the relevant post.)</p><p>I start with one potato dish:</p><p><b><a href="http://spoonandink.blogspot.com/2019/11/on-light-side-marathon-day-2.html" target="_blank">Crushed Potatoes with Spiced Oil</a> </b>– notable for the excellent and unusual texture and the speed of the whole process.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYX2uZZKWnFAS-7v44SOr_se4xsthIhK4wseQYmj-0PQDJNWKdlfNyykveL8nDdslhbn3-3H26FNW-TEy_lcyzEOFyWK2leUeAObOmW1prqBQFP0HaeBDV0BWZFD-3uFvBs19QhlaFmRs4/s2048/Potatoes+w+oil+RTE+7319.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYX2uZZKWnFAS-7v44SOr_se4xsthIhK4wseQYmj-0PQDJNWKdlfNyykveL8nDdslhbn3-3H26FNW-TEy_lcyzEOFyWK2leUeAObOmW1prqBQFP0HaeBDV0BWZFD-3uFvBs19QhlaFmRs4/w640-h480/Potatoes+w+oil+RTE+7319.JPG" width="640" /></a></div><br /><p>More than any other type of dish, salads are easily scalable, up or down. Here are two I really like, and they're both festive:</p><p><b><a href="http://spoonandink.blogspot.com/2019/11/on-light-side-marathon-day-3.html" target="_blank">Fennel-Celery Salad with Lemon and Parmesan</a> </b>– light, fresh, and so lovely I think it belongs on my own table next week. But this year, I’ll take my advice (check the recipe) and add matchstick pieces of pear.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpfdeT4yQiC4KkOWmSp53pru7IlWD-U_2EXw536Jr9uAHvsFzBBwttDd-HNSoLm_cOYGt6sCww9shKY5sKCIjUdRkWKl7xxrwMMy8CfAfyWLhflA-irXuyQ0k4uHC4DA5wfuvC8432ObYb/s2048/Fennel+celery+salad+RTE+on+platter7359.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpfdeT4yQiC4KkOWmSp53pru7IlWD-U_2EXw536Jr9uAHvsFzBBwttDd-HNSoLm_cOYGt6sCww9shKY5sKCIjUdRkWKl7xxrwMMy8CfAfyWLhflA-irXuyQ0k4uHC4DA5wfuvC8432ObYb/w640-h480/Fennel+celery+salad+RTE+on+platter7359.JPG" width="640" /></a></div><br /><p><a href="http://spoonandink.blogspot.com/2017/11/go-and-race-is-on-day-4-of-marathon-of.html" target="_blank"><b>Mâche, Watercress, and Endive Salad with Honey-Lemon Vinaigrette</b></a> – another gorgeous salad, with more traditional ingredients. This time of year is good for watercress, and if you can’t find mâche, just throw a little more watercress in. Don’t forget the pomegranate seeds – I found gorgeous pomegranates at my grocer this week, and the seeds are perfect for a dash of color.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0xdlC_ssAvnYfJw7k90b5xnS0o_Fr1Z1lYb7mPVJPxPlEgNyTWgrBhO5J5Cfzm9a3SjkvW-ItHeNWcvJrL0Xq7pgZCjJSY60Ygz-8ydU304M9sh6_m55_mTH9SbOPvEWadJ7OrYuLBdp/s2048/Mache+Salad+for+1+RTE+5897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0xdlC_ssAvnYfJw7k90b5xnS0o_Fr1Z1lYb7mPVJPxPlEgNyTWgrBhO5J5Cfzm9a3SjkvW-ItHeNWcvJrL0Xq7pgZCjJSY60Ygz-8ydU304M9sh6_m55_mTH9SbOPvEWadJ7OrYuLBdp/w640-h480/Mache+Salad+for+1+RTE+5897.JPG" width="640" /></a></div><br /><p>Two yellow/orange veggie dishes – this is starting to remind me of the 12 Days of Christmas...:</p><p><a href="http://spoonandink.blogspot.com/2018/11/and-were-off-to-races.html" target="_blank"><b>Butternut Squash with Royal Trumpet Mushrooms</b></a> – The recipe says it serves 6, but it’s easily halved, and if you have a little left over,... sounds like lunch the next day.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9bimgejr1d0_Rz18gGVCQHqlt7YA3r4cs8IgNdYAQ_aMWexxn_Pcz6jmUGU5yZIkEtQwPT2sKveqVQHzsi80msxrM6omrnLqjuGFeoEd17uu5YA-axN16s8hkVfV2w75jczQrhf7iw3Rf/s2048/Butternut+and+trumpet+mushrooms+RTE+6665.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9bimgejr1d0_Rz18gGVCQHqlt7YA3r4cs8IgNdYAQ_aMWexxn_Pcz6jmUGU5yZIkEtQwPT2sKveqVQHzsi80msxrM6omrnLqjuGFeoEd17uu5YA-axN16s8hkVfV2w75jczQrhf7iw3Rf/w640-h480/Butternut+and+trumpet+mushrooms+RTE+6665.JPG" width="640" /></a></div><br /><p><b><a href="http://spoonandink.blogspot.com/2017/11/not-quite-to-go-day-3-of-this-years.html" target="_blank">Smashed Carrots with Feta and Mint</a> </b> – You won’t want to have both the crushed potatoes and the smashed carrots, or your family/friends will think you have a lot of pent-up hostility. Even if you do, it’s better to have more varieties of texture on the plate. But if you aren’t interested in the crushed potatoes, check this out. One of my hubby’s faves.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ttzgjktcRAKc3iTplgqBK14rHGUR_1GDoSyoq8BA3JhJtnbeEdKiXyQQfUxSsc0HBEe2KYaYqVJguHrNRm7zBGlZX86lgj7VFX1Zr9OM6wmC3F3YNvEA77zSEPVS50ig0_fLWYuOomF_/s2048/Smashed+carrots+w+min+feta+in+bowl+5874.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ttzgjktcRAKc3iTplgqBK14rHGUR_1GDoSyoq8BA3JhJtnbeEdKiXyQQfUxSsc0HBEe2KYaYqVJguHrNRm7zBGlZX86lgj7VFX1Zr9OM6wmC3F3YNvEA77zSEPVS50ig0_fLWYuOomF_/w640-h480/Smashed+carrots+w+min+feta+in+bowl+5874.JPG" width="640" /></a></div><br /><p>Two green veggies...</p><p><b><a href="http://spoonandink.blogspot.com/2016/11/so-easy-sides-for-thanksgiving-marathon_21.html" target="_blank">Lemony Green Beans with Frizzled Leeks</a></b> – fun to say, easy, easy, easy to make; and the frizzled leeks add a nice bit of sweetness to the dish.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2AWAzbqIwws2bNHKSwixTjkBXVN3SMpIGPToZD7y6gFdQXjO4fVnJ3kkGnRT3ssKQ-RU10OQtuSUD-oRhu2jNtXKwMyGJHJhWKv999UgBwAeUWDn8VToDP3VFWad_vwYyu8XvyUmtDz2d/s2048/Green+Beans+and+Leeks+RTE+4745.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2AWAzbqIwws2bNHKSwixTjkBXVN3SMpIGPToZD7y6gFdQXjO4fVnJ3kkGnRT3ssKQ-RU10OQtuSUD-oRhu2jNtXKwMyGJHJhWKv999UgBwAeUWDn8VToDP3VFWad_vwYyu8XvyUmtDz2d/w640-h480/Green+Beans+and+Leeks+RTE+4745.JPG" width="640" /></a></div><br /><p><a href="http://spoonandink.blogspot.com/2013/11/fancy-that-day-3-of-veggie-marathon.html" target="_blank"><b>Spinach and Sautéed Mushrooms</b></a> – a classic, dressed up with umami-laden mushrooms, which are in high season.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTKzi7WOT1Cbsyleh6rGLclrMdfzg8zDh2U1jLwrZZYcgADGCh0103NZEspysBtXMlmh-MPzaCKsG79sghHSGbEfH0zNux_-6oE0dX8pIuE-mPPdXqrZc0IGGFlffCh8Eb1mpWX7p7nDB/s2048/Spinach+and+Mushrooms.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1691" data-original-width="2048" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTKzi7WOT1Cbsyleh6rGLclrMdfzg8zDh2U1jLwrZZYcgADGCh0103NZEspysBtXMlmh-MPzaCKsG79sghHSGbEfH0zNux_-6oE0dX8pIuE-mPPdXqrZc0IGGFlffCh8Eb1mpWX7p7nDB/w640-h528/Spinach+and+Mushrooms.jpg" width="640" /></a></div><p><br /></p><p>And a <strike>partridge in a</strike> no, no, no – a <a href="http://spoonandink.blogspot.com/2009/11/first-thanksgiving.html" target="_blank"><b>Pumpkin Chiffon Pie</b></a>. You can’t really make this just for two, but I’ll be layering it in balloon wine glasses for easier, safer serving, and, as I mentioned, sharing it with another couple who’ll be joining us for dessert. I’m also gifting a neighbor with a couple of servings, which leaves the last two for us on Black Friday. This pie is nothing less than amazing, and never fails to please. And I’ll be updating the recipe – with any luck – this weekend. After reading the original post, which was an early one for this blog, I realized that the instructions could be considerably more helpful.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCpva3WeQ97ca2NQOJ7TTEmbVMfu9qAGGHSFERBRnuBbiBEMQoQ909K4j7Ee_gVzbjw3fybeCd1LhhhZ0wesmpvfa2wVI5r7Oydp0QlrdsAlRvQQbQV1x1B2N0f1AkIkqyktD2fNhoLS2l/s2048/Pumpkin+Chiffon+Pie+RTE+on+green+check+cloth+5935.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCpva3WeQ97ca2NQOJ7TTEmbVMfu9qAGGHSFERBRnuBbiBEMQoQ909K4j7Ee_gVzbjw3fybeCd1LhhhZ0wesmpvfa2wVI5r7Oydp0QlrdsAlRvQQbQV1x1B2N0f1AkIkqyktD2fNhoLS2l/w640-h480/Pumpkin+Chiffon+Pie+RTE+on+green+check+cloth+5935.JPG" width="640" /></a></div><div style="text-align: center;">I really need to get a photo of a piece of the pie with whipped cream on it, sprinkled with bits of candied ginger... some day soon.</div><p>And now, you may be wondering what the Kitchen Goddess and her prince will be having. Well, ... [drum roll] turkey sliders with cranberry sauce condiment. Using ground turkey. I’ll be testing them this weekend and will let you know on Monday how they turn out.</p><p>Stay safe and keep cooking!</p><p> </p>Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.com0