Food ~ Wine ~ Fun

Locally Grown Summer Food Is Just The Best

2012-01-31T15:20:00.002-05:00

Last year's post, but am I the only one ready for summer to get here? You can still find these ingredients, at least organic from Whole Foods for now...

My bowl may not be pretty, but it taste great. Lets face it, for the past four weeks as more and more locally grown produce and foods come to our farmers markets, you can't beat it. I have discovered to beat my boredom with raw salads lately, I have grilled the vegetables and throw in the arugula at the last minute.

Dress some chopped vegetables with olive oil, heat up a skillet or grill, toss the vegetables on, and cook them. A squeeze of lemon or lime, break some bread and open a good (or locally made) bottle of wine with friends and enjoy the simple life.

In this bowl? Arugula (great sauteed, and smoked), local spinach, onion, squash, mushrooms, and a few other goodies cooked in a large basket strainer over the grill- let the veggies smoke.

TIP: Buy the largest strainer you can find, and keep it on hand for grilling or smoker. This was something I saw on Anthony Bourdain's new show, Lay Over while he was in Spain. Large enough grates to let the heat and smoke come through, but small enough to keep veggies from falling out, and it doesn't stick. Keep oil in a spray bottle and spray veggies and strainer before placing over the flame.

I saw the chef Anthony was visiting a cook who was smoking many things over the grill in his large strainer basket.

Brilliant!

Add grilled seafood, beef, pork or chicken, some local made breads (farm butter) and its a filling meal.

Kale Chips

2012-01-25T18:41:00.000-05:00

They were so easy to make, I am surprised it took me so long to make them.

I had seen Kale Chips all over the food blog net, and on ChowandChatter's site not that long ago.

I made roasted root vegetables and while I had the oven on, I simply cut up the kale, after letting it dry out in the fridge for a few days. Yes, I am saying that laughingly. Not on purpose, but don't we all forget about some of the things we buy.

They were yummy and a great side dish to a steak, and another night with Asian pork strips and veggies.

I simply tossed the pieces of Red Kale leaves and stems* with a light drizzle of oil (I know they look wet, but they are not drenched) most of them crunch!

Bake in a 325 degree oven about 20-30 minutes. I honestly did not look at the clock when I pulled them out, but you should keep an eye on them.

*Recipes call for stems to be removed and you can use them for a saute or soup, but I dressed them in the same manner with sea salt and baked them. They were a bit like semi-hard Kale jerky, but wonderful!

Golden Beet/Goat Cheese Salad

2012-01-18T20:19:00.000-05:00

Look Familiar? It's from another dish I made a while back.

Even in the cold months this salad could be perfect.

Roasted Golden Beets with Goat Cheese medallions, Yum!

The whole salad is made up of roasting unpeeled whole golden beets in the oven covered until they are soft. Then add mandarin orange segments, pistachio encrusted goat cheese medallions (breaded and pan sauteed, and served warm), arugula, and an orange vinaigrette.

Toss the arugula with the vinaigrette and set aside early on. Slice the beets and plate, set aside. Bread the goat cheese medallions and warm oil in pan. IMPORTANT: cook these while still cold, easier to handle. If cheese sits out too long these will melt somewhat in hot pan. Once they brown on both sides set them aside on paper towels. Add medallions to plate around beets and arugula salad and drizzle orange vinaigrette around plate.

I made a roasted pan of root vegetable, including more beets. Yikes, my grandmother must be dancing. I detested beets growing up. She grew them, so we had more than our share.The vegetables are great cooked ahead and used as side dishes.

NYE Part 2- Grilled 'Dry Rub' Chops

2012-01-10T20:47:00.000-05:00

See how these rib chops look? It's the one thing I miss about eating cooked meat in a restaurant, they don't use a real flame, well a coal flame grill. The charred outside is my favorite, besides the flavor and tender inside. Nicely smoked and cooked medium rare, but a good crisp crust on the outside.

The flame and temperature of the grill is important, but I have been cooking this way for so long I have forgotten the tech end of grilling. Let's just say hubby and I were licking our fingers after every bite of these chops.

These are a blend of rib chops and loin chops. We had discussed grilling lamb for New Year's but arrived at Whole Foods on Friday to find they were all out of, but two rib chops, so I chose nice fat loin chops, thick cut.

That night I cleaned and patted them all dry, figure about three per person. And I rubbed them with some cilantro pesto, placed them in a container, and covered them over night. The next evening after getting my charcoal and wood fire started outside I set the chops out to warm up a bit.

I made a dry rub similar to a blackening seasoning, but used vanilla bean and cayenne pepper as the main flavoring. Pat the chops on all sides in the dry rub and place bone side down first. Then grill on each flat side for four minutes each. Using the middle, the hottest part of the heat source. Shut lid, but be careful not to forget them or you will have made your own charcoal.

Salad: Arugula tossed with a cilantro pest vinaigrette along with smoked sundried tomatoes and grated Parmesan.

Happy New Year Everyone!

2012-01-01T12:06:00.000-05:00

I posted last week about Pearl Pirie's 'Merry Christmas' Grilled Potatoes and decided to make them for our New Year's Eve dinner. Nibble Me This has posted about grilled potatoes numerous times, and they also can make a person drool. Go over and check out his Grilled Potato Salad recipe.

Simply select your favorite red bliss or white potatoes (leave skin on), select similar size and roundness, clean and get your skewers ready!

Slice them in half and soak them for about thirty minutes in cold water (to me it helps keep them from drying out, and makes for a crispier outside), and then pat dry. I par-cooked, or microwaved them for about three and half minutes covered with micro-lid, due to being thicker than Nibble's. Toss them in olive oil and skewer them I took some of my rib chop dry rub mixture and pressed them cut side down before skewering).

The dry rub was a seasoning I made the day before of vanilla bean, cayenne pepper, brown sugar and a few other ingredients. It gave them a crisp glaze, therefore they had a bite.

Grill them on both sides for about ten minutes each, and I set the skewers on the outer edges of the fire so they wouldn't burn. But get the great smoke off the wood and coals, yet finish cooking through. The flavor and crunch was incredible with the chops and the salad we had.

I am taking the time to make these more often when I light up the grill.

We wish you all have a Happy New Year in 2012!

Merry 'Grilled Potato' Christmas

2011-12-24T12:26:00.001-05:00

And all the other blah blah blah's...

Noooo I am not in a Grinch mood, just being silly. I have much to do, some traveling, and so many other things going on.

I have made a major decision in my life. I am having gastric bypass. After a year and a half of working out in the gym, making eating adjustments, a sugar addiction, and a metabolic syndrome diagnosis (not losing much weight) it is time to do something drastic.

Two of my friends here in New Jersey have gone through it and have successfully kept the weight off. But if any of you have gone through it and want to share with me you can email me at elizabeth@cookappeal.com.

Check out this site I follow. Her vegan eating and photography (she has a lot of blogs) inspires me. Pearl Pirie @ Eaten Up! is a published poet in Canada and keeps a log of her daily outings and prepared in home meals.

Photo above is also taken by Pearl. The red illuminates a continuous heat of the grilled potatoes.

Merry Christmas and a Happy 2012 New Year to you all!

Moroccan Lamb Chops (keep scrolling)

2011-12-19T08:35:00.001-05:00

The Moroccan lamb chops are coming. these are goat cheese croutons. Yes big ones!

I decided to host the next wine tasting, and our theme was Bourdeaux. Lamb goes well with this wine and the locally raised lamb I chose would need to be served alone. Well, a small amount of basic home made mashed potatoes would hold it up, with a drizzle of sauce.

The beginning dish would be a salad of roasted golden beets with goat cheese medallions.

The lamb is dressed in a marinade of olive oil, ground spicy mustard; then dipped in crushed pistachio, garlic, Moroccan seasonings and finished off by a pan sauteed. Let them rest and serve.

Don't forget to let the chops sit for half hour before cooking for a perfect medium rare state. I often let a steak or meat period sit out for a half hour or so before cooking. It helps keep the meat cook to temp as need be.

You should chase this down with a good Syrah or Bourdeaux.

I didn't bother cleaning these chops up because I was in a hurry, and guest were coming soon. The last time we had dinner with our AWS friends, the men commented they would use their hands to eat the lamb chops. So I figured as an informal meal any meat still on these bones would be enjoyed. Have extra napkins on hand.

Our guest said they were succulent'ly good!

Korean Soup/Stews

2011-12-13T14:46:00.000-05:00

I like my stews and soups all year long, so finding it in many variances was a good thing in Korea.

Soup or 'guk' are a common part of any Korean meal. Unlike other cultures, in Korean culture, soup is served as part of the main course rather than at the beginning or the end of the meal, as an accompaniment to rice along with other banchan. Soups known as guk are often made with meats, shellfish and vegetables. Soups can be made into more formal soups known as tang, often served as the main dish of the meal. Jjigae or 'stew' are a thicker, heavier seasoned parts of the meal.

My routine was a dip of rice, then into the jjigae.

The top photo is a seafood jjigae called- Tojangguk are seasoned with doenjang (soybean paste). Common ingredients for tojang guk include seafood such as clams, dried anchovies, and shrimp. For a spicier soup, gochujang is added.

The middle photo is a Malgeunguk, they are flavored with ganjang (Korean soy sauce). Small amounts of long boiled meat may be added to the soup, or seafood both fresh and dried may be added, or vegetables may be the main component for the clear soup.

This bottom photo is of a Sundubu jjigae. It is a soybean paste and tofu stew. If you like a soup that is more than fifty percent soft tofu, or a vegan, then you will like this. I began asking for it with less tofu. I did get strange looks, but I was put off by so much soft tofu. The last two photos do look alike, but they are different.

Stews are referred to as jjigae, and are often a shared side dish. Jjigae is often both cooked and served in the glazed earthenware pot (ttukbaegi) in which it is cooked. The most common version of this stew is doenjang jjigae, which is a stew of soybean paste, with many variations; common ingredients include vegetables, saltwater or freshwater fish, and tofu. The stew often changes with the seasons and which ingredients are available. Other common varieties of jjigae contain kimchi (kimchi jjigae) or tofu (sundubu jjigae). (Information from Wikipedia- and from my son's Korean friend- Cindy Lee)

Sushi Came From Korea, Originally?

2011-12-07T11:21:00.000-05:00

With my family touring Korea we often had versions of sushi and local students would say the trend started in their country. I am not totally sure, nor an expert, and what we had was not what you have had in America. It looked like Japanese sushi, but a variation.

Most of it is served with a spicy red past, sometimes wasabi was siting in your side dish waiting for soy sauce, and always with their own fermented sauce (made in jars), which is lighter and not as salty.

My son dragged us down the street from his apartment to have what he kept calling Kimbab. The spelling is different that what we were hearing as he said the name, Gimbab (G is the 'K' sound, and bab or bap is always rice).

Basically it is Bibimbap wrapped up in Gim, or as we know it Nori aka dried sea weed. They brush it with sesame oil after rolling it. The photo above shows Gimbab, often spelled Gimpap, made by the woman here.

Around the coastal towns haedobop is eaten in a bowl like it's cousin dish bibimbop. All the ingredients found in sushi or maki rolls, but on top of the rice. Usually fish or the 'hae' is the last ingredient topped off with minced garlic and a spicy fermented paste called gochujang.

Like bibimbop you stir the ingredients together adding more spicy red paste (looks like ketchup, and sweet). We had this in Jeonju, just outside of Busan near King Moonmo's sea side burial place. They often us tilapia, which is kept in fish tanks, and very fresh. You literally watch each restaurant cut the fish up on the spot..

This was my favorite the whole trip. Why, because of the fresh greens and salad, rice was served on the side. Many times Korean dishes like barbeque were served with lettuces and ggaenip leaves for wrapping, so this was a nice change. Most all dishes are served with banchan or side dishes, most often variances of kimchi and other pickled dishes. Each restaurant uses their own recipe for these sides, and I found some to be very spicy, but good.

Korean rolls (or kimbab) above in photo of woman rolling, are much more robust than Japanese rolls. The ingredients are usually fully cooked, the rice is either unseasoned, or seasoned with sesame oil/seeds. The ingredients will include all sorts of things like pickled daikon, fried or steamed egg, seasoned meat, sauteed julienned vegetables such as carrrots, mushrooms, fish cakes. Very hearty fare. It is tasty, but very different than Japanese maki. They are served with kimchi and soup or 'jjigae' or guk. A spicy red paste broth with seaweed and thinly sliced onion and zucchini, and most often has soft tofu as an ingredient, lots of it known as Sundubu jjigae. They have many varieties of soup, which I enjoyed.

Below is a version of bibimbop where the egg is cooked on the side of a hot bowl. Next to it is the spicy paste. We had this in Jeonju for dinner- known as a popular bibimbap eating experience.

Traveling to Korea can be a bit of a food shock. Most Korean restaurant menus do not have English translations, so you might want to learn some Hangul, Korean. It helped my son has been there a while and translated as we went. There are western restaurants, but most have their own versions of our food, even chains like On The Border. Which I found the salsa my son brought us did not taste at all like what I know here. I found adjusting to their food a bit harder than other countries we have traveled.

Tomatoes On The Vine, or is it Squids?

2011-11-30T10:05:00.000-05:00

Velva of Tomatoes On The Vine has honored me by posting one of my photos on her 'Wordless Wednesday' features.

The picture was taken October during my trip to Geongju, Korea.

It's something I have titled 'The Squiggling Fields'.

She has an awesome blog, and if you have not checked it out...what is wrong with you?

Have a blessed week!

Happy Thanksgiving Everyone!

2011-11-23T18:30:00.001-05:00

Family can be a wonderful reason to be thankful.

I have all the pies baked, cranberry, pumpkin and banana breads baked, and more to load up in the car for our long drive tonight, and I wanted to throw a hello your way.

Hubby's mom had sever back problems now, so all the women in the family get assigned one cooking job to contribute for the large meal. He has seven other siblings that may or may not appear around a rather large table. We also stay over at his step mom's house the following day and I cook. She does not cook, so it is a treat for her when we come.

Hubby and I wish you the best of what you desire for the day!

I love my family- my hubby and son in the photo above. BTW I may not look like it (not a great choice of blouse to wear) but I am in the best shape physically I have been in years. Exercising three or four times a week, eating right, lots of walking in Korea, and I got my test results back from my physical and blood work, the best number I have had in six years. Lower than ever. The weight is slowly coming off, but I did what the doctor asked for my own health.

Another reason to celebrate!

Got Squid? Ojingeochae Bokkeum

2011-11-21T09:51:00.003-05:00

While trying Soju Bombs at a local Korean restaurant, we oreded this dish- Stir Fried Squid. I have grown to love squid outside of calamari platters, mostly fried. I even had the honor of cleaning and preparing them for the restaurant I worked here in Princeton. Hubby and my son often have eaten it in sushi restaurants, and on occasion myself. We definitely enjoyed this- Stir Fried Squid Strips or Ojingeochae Bokkeum.

There are great Korean blogs featuring this recipe.

I read how Koreans like chewy seafood dishes, like Abalone and how they even leave the center of fish filets in for a more chewy experience. Live octopus is another menu item you see in Korea, which we try fresh on Jeju Island. Still squirming. I know ewww.

Stir Fried Squid Strips and pasta right out of the skillet is one of my recommendations if you get to travel to Seoul. Seafood taken right out of the outside tanks feet from your table, kind of cool, and you'll know it's fresh.

My Korean Kitchen offers up a recipe for packages of dried squid you can pick up in Asian stores. When we were on the coast of Jeonju, we witness a woman cleaning and drying them for this process. Most markets there sell them in this condition, ready to take home. They will keep for months this way. You simply soak them, clean them, and cut them into pieces, or vise versa. Here is a post showing you how to cut up the squid- Korean Recipes. It is also a great site for recipes with some explanation.

Just outside of Geonju, Korea, off the coast you can see the rows and rows of drying squid. Cool experience firsthand.

Korean Soju Bombs

2011-11-12T12:20:00.003-05:00

No I'm not talking about starting another war with an Asian country. But if you have enough of these you might get into some big trouble. I figure it is the weekend, so why not introduce a Korean drink to celebrate my return home.

What is Soju?

Soju- is a distilled beverage native to Korea. Its taste is comparable to vodka, though often slightly sweeter due to sugars added in the manufacturing process, and more commonly consumed neat. Soju has been mostly made from rice, but much of it is made from starch like potatoes, wheat, barley, sweet potatoes, or even tapioca.

To me it does taste more like vodka, but sweet? I am not sure where that came from.

First you order a bottle of Soju, coke, and a rather large beer...because these guys think they are something they begin showing off...

By the sound of my son and his friend Jeff's enthusiasm in having a drinking night out, I insisted we order food to coat the stomach. What kind of food? Beer food, fried chicken (Koreans love their fried chicken) and shrimp, with a side of french fries- okay, basically you are loading calories on with fried food.

Hubby ordered skillet squid, well that is what I called it...it is really Ojingeochae (Stir Fried Dried Squid Strips with a side of pasta, and another post).

Eating Fried Chicken is another story my son explains; it consist of eating parts you might not want, so I stuck to eating shrimp and fries. Meet Jeff, he just married a Korean girl, a beautiful one at that named Cindy. He kindly demonstrates creating a Soju bomb...

1) first you pour the shots of coke and soju in their own separate glasses...

2) then you layer them on top of each other in beer mug...seems vaguely familiar, like something I had in St. Louis with an old friend, but he used Red Bull.

3) then you slowly pour the beer over the layered shots until it is full...

4) You will need to find a few volunteers to drink them as Jeff pours more...one volunteer leads the group into a night of laughs and more eating experiences...oh, but I have to drink first...

drink...

and drink...

After my rather slow drinking, everyone else had beat me to the finish.

Confession: I did not do it in one shot like they were attempting. I never was much of a party'rowser, or did I even begin drinking until I was almost 34. I also would have preferred the coke to be a Pepsi. I just don't like the taste of coke, I'm a proud Pepsi rebel.

What now?

How many Soju Bombs does it take to screw in a light bulb?

Apparently there is no right answer, but if you drink too many you will end up across the street at a Korean Kimchi Pancake House eating spicy and more greasy food like this...

It tasted better than this looks (a side affect of soju bombs, forgetting to take first initial photos). Nice and spicy with the right amount of crisp, something I would make at home.

Pajeon, p’ajon, pajon, pa jun, pageon, jeon…I’ve seen so many variations on the name that I just decided to go with calling them Korean Pancakes. They are also specific restaurants that serve them late night (after drinking) in an area called Hongdae.

PS- I do not advise or condone over eating or over drinking at all (one or two at the most), and pregnant women should never drink alcoholic drinks.

Walking everywhere helps, plus add water times ten. I am not a real beer drinker, so the Cass brand was like Coors light to me, blech!

Gamsagomnida! (Thank you!)

Or maybe the right word is Cheers!

Yulu Seeds from Mexico

2011-11-07T03:23:00.003-05:00

Don't you just love going out into the world and discovering food you might have not otherwise tried?

I do. Its was makes my world go around. Korea has been a very different food experience for us the past month.

But even in the states when hubby travels to Arizona for work at least once or twice a year we can still bring home something new. This time it was from a local northern Phoenix store called Phoenix Urban Market, an indoor open market.

What in the world are these seeds? They come from the

Calories in Yulu Roasted Yulu Seeds
Nutrition Facts
Yulu - Roasted Yulu Seeds

Servings:

Calories 160 Sodium 230 mg
Total Fat 11 g Potassium 0 mg
Saturated 3 g Total Carbs 9 g
Polyunsaturated 0 g Dietary Fiber 8 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 6 g
Cholesterol 0 mg
Vitamin A 6% Calcium 15%
Vitamin C 2% Iron 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

YULU Seed of the Bonete Tree A Natural Organic Food Product of the Indigenous Pueblos of the Sierra de la Serpiente in Guerrero, Mexico. (taken from Tiankizco website)

Some sites believe they are from the wild papaya, and until I saw a video and talked with the man who harvests them in May, I also thought the same- Carica Papaya Photo

They are the seeds of a tree in which these large pods are removed and then seeds are removed. They are often roasted and taste like a cross between sunflower seeds and maybe a peanut. A bit chewy and get into the crevices of your teeth, but a healthy organic snack, slated or unsalted.

My Creepy 'Korean' Halloween Contribution

2011-11-01T00:11:00.002-04:00

If you think you can stomach this, please continue...

While in Insidong, an area of Korea, where we walked markets, ate yummy Korean street foods my hubby decided he needed to try some Silk Worm Larva. As you can see they boil or fry them, then serve them up in a cup with a toothpick.

My husband often likes to try weird and strange food as we travel, or even locally. I just document, unless they are chocolate covered. Maybe even bacon. Everything tastes good with chocolate and bacon, right?

Thankfully he only ate a few and decided they were not tasty. They smelled horrendous.

Soon we moved into the honey stuffed bread zone...then I could breathe much easier.

Hope you all had a great Halloween Holiday weekend. It snowed in New Jersey and the temps are rather cool for this time of year, and I'm looking forward to getting back in my own kitchen. My son's space...only one person can even turn from the two burner stove to the sink. But I managed to make us a feast last night.

Goat Cheese-Lemon Stuffed Chicken Breast

2011-10-27T22:03:00.000-04:00

I love lemon chicken and decided to stuff the chicken with goat cheese and lemon segments; then served it with a caper cream orzo which also has red onion, cherry tomatoes, and a squeeze of lemon.

Beef Short Ribs with Roasted Dellicata Squash Farro

2011-10-15T11:26:00.000-04:00

Winter is not even here and already I have cooked two meals that are reminiscent of a wintery meal. What has gotten into me? (obviously I did this over a month ago)

You just can't help yourself when the market begins offering up different ingredients you have not had in many months. I also bought a new pan, or I should say pot. A stove top dutch oven by calaphon. A few of my other pans have faded way past their usage.

I picked up delicata squash and beef short ribs, and decided this would be a weekend meal.We usually eat heavier dishes like this on Friday or Saturday's.

Even though delicata squash is a winter squash it still belongs to the same species as all types of summer squash (including pattypan squash, zucchini and yellow crookneck squash). I clean the outside, cut off one end of it, place it in a pan or wrapped in foil, and roast it in the oven for a good hour on 350 degree oven. Cut it in half, clean the seeds out and then scoop the meat out into a bowl, or if large enough chop into pieces.

Cover the beef short ribs with seasonings, onion, mustard, salt/pepper to taste and a splash of beef stock. Cook for three to four hours in a 275 degree oven until tender. Take the juice from the ribs, adding other beef stock if needed, and cook farro.

First I saute shallots and a bit of onion in dutch oven, add garlic, and then stock from ribs; (adding more beef stock when needed) add farro and place the short rib bones into pan and cook on medium low for another hour and half. Watch the level of stock, add more if needed, and squash pieces, cook until farro is done.

Pork Loin with Tomato Risotto

2011-10-07T11:48:00.000-04:00

When I made this dish, I really felt like it was a heavier 'bring on fall' dish a month ago.

This dish is just one of our favorites here on the home front. Why? Because it's really an easy one. I use a dry rub of my own invention for the pork loin- hint, garlicky, coriander, and spicy!

Follow this recipe for perfect risotto! Perfect Risotto And only Jamie Oliver tells you "It will smell fantastic" in the middle of a recipe! Save a glass of wine for yourself.

I add sun-dried tomatoes with the onions to make this version. And don't use boiling water for the whole pot of risotto, or it will taste like bland nothing, maybe even oily bland nothing.

I am getting ready for an e-zine launch, Z-composition and a trip to see my son in Korea, so enjoy October!

Monk Fish and Hake Carpaccio

2011-09-26T22:19:00.001-04:00

Summer is officially over since last Friday, but not for many ingredients at the market...

One dish I had not tried to tackle yet, key word yet- seafood carpaccio. We love the beef version, and have had venison in Italy, but for some reason I have not tried fish version at home. Because it's really easy to make!

I infused 1 and 1/2 cups olive oil and 2 tablespoons butter with (1) lemon grass (cleaned and beaten with mallet), sprigs of cilantro, 2 cloves garlic (mash with mallet), tablespoon sea salt and squeeze of half lemon- after heating it to about one hundred and eighty degrees (check with candy thermometer, or butter will burn). Put aside and let the ingredients do their thing. Strain and use as you see fit.

Rub this mixture into the chilled plates. Then cover with the very finely sliced raw monk fish and hake filet and sprinkle the fish with the remaining infused olive oil mixture. Make enough to drizzle on salad mixture as well.

I sliced heirloom tomatoes and artichokes into thin slices as well, placing them on top of fresh mache salad. Place the carpaccio around edges and serve as an appetizer. We were almost too full for the main course, and thought it would be a great entertaining dish for next time.

Place medium pieces of sliced fish in between plastic wrap and gently pound with a mallet. Don't worry if the pieces do not come out perfectly round, and the tenderloin area of the fish is especially fragile. The monk fish worked best, but the hake had the best flavor to me.

Enjoy! and serve with a Gruner Veltliner, or an un-oaked Chardonnay to compliment the texture and acidity of the fish.

Korean Food in Devens, MA

2011-09-21T22:05:00.000-04:00

Hubby had to go a short distance out of town for his work, I tagged along, we found this really great in the middle of no where Korean restaurant. Great family owned and operated and fantastic food. The selection goes from a few classic Chinese, Chinese-Asian fusion, and Korean Classics.

My advice though, the portion sizes are HUGE, so be careful how much you order. If we had been staying in a hotel with a kitchen, we would have taken the left overs back to reheat.

We ordered Kimchi Pancakes (my recommendation above!), BBQ Squid with mung bean jelly noodles (transparent cellophane noodles, hubby's top choice), and a Pork-Tofu Cabbage Soup with rice, which was good and they also used Kimchi as an ingredient.

As original Korean cuisine goes they bring out about seven side dishes typically called banchan (top photo), often fermented and spicy. Kimchi two ways- Napa and American Cabbage (Kimchi is really spicy!), All Pickled- Chinese Cucumber, Korean 'Dikon like' Radish, and Bean Sprouts (slightly sweet and good).

Everything was so good, and the place is a BYO, and we did! I would return if we have to go back again. They have dishes I have made myself at home like Belgogi (spellings differ- bulgogi, or pulgogi) selections, and Bim Bim Bop (vegetables either with beef, but always with egg on top).

Okay, hubby wanted me to take a photo of the damage we did. We still could have used a few more eating partners to knock it all out. Like I said the portion sizes are huge and prices are very reasonable!

If you really want to do traditional Korean dining, they have this table were you sit on cushions on the floor; it's off to the side when you walk in the front.

Now, for more exciting news... I'm going to Korea (and other countries around, Tokyo) to visit my son for a month!!! So hang onto your Korean hats, I will be posting off the beaten path recipes and restaurant adventures!

Find me on facebook- Elizabeth Akin Stelling, otherwise I will continue a 'Comments Disabled' until further notice,

Thank you,

Chef E

Texas Red- Walker's Red Hot Chili Con Carne

2011-09-14T15:17:00.002-04:00

This is the last bowl of chili left from my latest beef and chili pepper cravings. I can smell it as the bowl is right next to me. If you like chili con carne the way I do, then you can smell that distinct ingredient blend too.

As a child growing up in Texas my father would make homemade chili as often as every or every other week. We would eat this with crumble saltine crackers and chopped onions. Now and again we would have it on top of hot dogs. My father loved chili. Once he learned the recipe for the authentic Chili Queens of San Antonio chili, we all were hooked. Cheese Enchiladas with chili con carne are a favorite too, and often served in Texas Tex-Mex restaurants.

Canned chili just cannot top this recipe. However there was a brand you could find on the shelf every now and then, before Wolf Brand and Hormel began dominating the market that came as close to a homemade version; it was Walker's Red Hot Chile Con Carne, produced in the Austin, Texas area for nearly seventy years. They are also known for chili powders. Does anyone else remember this company or brand?

Here in New Jersey they make a sweet (bell peppers) chili with kidney beans. I refuse to say it is chili, and will not even try it if I see it on a menu.

To get that rich and fatty meaty chili con carne of my youth I make what I call Ribeye Texas Red. Many of my friends here in New Jersey love this recipe. I use two types of dried chilies and fresh tomatoes to make that rich spicy sauce. Cutting up Ribeye could be sacrilegious to a die hard meat eater, which up here in the north east can get expensive. I know at least one blogger (Nibble Me This) who is cringing, because this great grilling steak is being massacred like an old western, but hey don't knock it until you try it!

Just for fun history, here is the Walker's recipe-

Walker's Red Hot Chile Con Carne (1918)
(Tex-Mex Cookbook & History)

1 pound beef -- cut in small pieces
1/4 pound beef suet -- ground fine or lard
2 tablespoons Walker's Mexene
1 medium onion -- minced
water

In 1918, Walker Austex was producing 45,000 cans of Walker's Red Hot Chile Con Carne (with beans) and 15,000 cans of Mexene Chili Powder a day in their new factory in Austin, Texas. But Walker had already been selling canned Mexican foods for over a quarter century and may have been the first to can chili. Gebhardt's didn't start canning chili (as opposed to making chili powder) until 1911. Walker's 1918 recipe booklet had recipes for "chile huevos" and "chili mac" -- plus something called "combination chili con carne" -- one can chili mixed with one can tomatoes.

My Ribeye Texas Red recipe:

1 lb Ribeye cut into small cubes, or as close as you can get

In a medium hot pot begin sauteing 1 medium yellow onion, small chop
2 or 3 tablespoons oil of your choice, I use olive oil, but authentic recipes call for...

1 tablespoons bacon drippings

Begin browning beef (some recipes say small batches due to moisture being release in large batches, and not browning properly) I use the same pot and brown onions and beef together, your choice.

After onions begin turning translucent and meat is well browned, add 2 tablespoons Oregano
3 mashed cloves of garlic, and chilies (see below), salt/pepper to taste, 2 tablespoons cumin

       4 dried ancho peppers (smoked and dried pablano)
       4 dried guajillo peppers (drying the marasol)
       2 cups boiling water

       Reconstitute peppers by adding them to boiling water and letting sit for up to twenty minutes (I often
       remove half of the seeds, and always the stems, to cut down on spice for guest).

       Puree chilies in a small portion of the water, maybe 4 tablespoons and add them to the pot.

2 pounds of tomato puree (with summer tomatoes in abundance I use fresh, or 'put up' jars in cooler months)

4 cups beef stock, begin with 3 cups and add as it simmers down, if liquid becomes to thick

Simmer for an hour or so, and as I always say, dishes like this always taste better the next days to come, so make it a day ahead.

My recipe complies with Texas law (which prohibits making chili with beans).

I also do not add the Masa Harina which takes the place of tomato paste. I like my chili somewhat liquid, as we always add whole wheat (high fiber) crackers which do the job of thickening quite nicely!

Note: I felt the heat was not up to my liking so I added another 2 chopped reconstituted chilies after tearing them into small pieces. Several friends noted they like seeing the chili skins in the bowl, made them feel it was more authentic.

Want an alternative recipe? Lamb Chili made with my Chai Tea recipe

Maltagliati all'uovo- A Pasta Salad Ingredient

2011-09-07T12:30:00.002-04:00

Pronunciation: may-ltay-LYAY-tee

Maltagliati pasta are flat, roughly cut pieces of pasta produced as random shapes from the scraps of pasta being cut and formed for another variety of pasta. Or it can be pasta that is intentionally cut into a formed shape, similar to a trapezoid or a parallelogram. Maltagliati pasta is often used in minestrone soup or in others recipes as pasta e fagioli.

Often these packages of stray/broken pasta are seen in Italian or gourmet markets and can be quite tasty with a finish of herbs and olive oil. You can also create your own maltagliati after making lasagna or your own pasta at home. This pasta was sold as 'pasta all'uovo' which means 'egg pasta'.

Another Italian goodie which has made its way into my kitchen. My sister visited this past July and we took her into NYC for a few days. While having an eating experience at Eataly-il Pesce we saw quite an array of pasta and fresh foods. I have made this variety before, but not quite such a thin version. You could tell by the crinkled edges they must have been lasagna noodles at one time, but yet they are so thin. They soaked up the flavors of my homemade vodka sauce mixed with wood ear mushrooms. After rinsing the pasta in cold water I tossed in the other ingredients. A great lunch snack before we took a swim.

We picked up fiddle head ferns (which I found odd, since they are usually out of season by then), wood ear mushrooms (often found in hot and sour soup and stir fry's), and farro, orzo, gunaciale, black truffles, Italian cheeses, sauces and many other types of pasta for hubby's eating pleasure!

(wood ear mushrooms sold by the pound at Eataly)

Another wonderful purchase and eating experience from Eataly-

Black Rice from Venus, The Goddess Of Love

2011-08-30T13:06:00.000-04:00

This is a whole grain black rice from Piemonte called il riso nero Venere. Claiming to be the original black aromatic rice- it’s not actually a traditional Italian variety, but rather a relatively new cross-bred hybrid named after Venus, the Goddess of Love.

More interestingly, it wasn’t even created by an Italian but by a Chinese researcher seeking to adapt a traditional Chinese rice which had, until the 19th century, been cultivated exclusively for the Emperor and noble class.

As far as I can tell it is only available for purchase at Eataly in NYC. I have never seen it otherwise, but this is not a claim we have been everywhere. I have tried other Asian black rices before and find them very fragrant, nutty, and filling. This one is pretty much the same, and my favorite- partial hull, turns the water and any other ingredients purple, and takes up to 40 minutes, or more to cook. Then it is still chewy with a nutty flavor.

Make it according to the directions- boil in water for 30 to 40 minutes, serve with main course. No stock, no seasonings, and throw out the water. The website says the water has nutrients, so throw it out? I decided to treat it like a cross between how I was taught to cook Spanish rice by my South American friend, and how I was taught to make risotto.

I used 1/2 ratio on rice and water, but slowly added stock as it simmered. But first...start off like you would a risotto (it will not be creamy as a risotto). Saute onions in oil, add rice (to pop open hull, and let moisture in as it cooks); add seasonings, and stir before you add the first cup of chicken or beef stock, or any stock you desire.

Cooking time came down to 27 minutes on medium-high. Came out beautiful! Three times the charm, because I used this method above and treated it like a biryani rice, an Indian rice. Add chopped red onion, tomatoes, and cilantro just before done.

I have made five dishes, including a rice pudding from this ingredient and will report soon.

When did I purchase this rice? This past summer at Eataly when we feasted at il Pesce

Eataly in NYC- Il Pesce

2011-08-24T18:50:00.001-04:00

Hubby still talks about Mario Batali's crudo (Italian version of sashimi- raw fish) experience many years ago at Esca, a southern Italian seafood trattoria in NYC. Crudo (means 'raw' in Italian) is a raw fish dish dressed with olive oil, sea salt, and citrus juice such as lemon juice and sometimes vinegar.

If you like tartare, sashimi, or crudo, you will love Mario Batali's Eataly- Il Pesce. Just one of many great places to eat in this unique market. We had five versions of crudo, cooked shark, and a platter of prosciutto and cheeses with jams, figs and other wonderful selections. We also had a bottle of Chardonnay and Sauvignon blend I have ever had. Crisp, golden and raisiny, wonderful nose and finish for a hot summer day. This wine went well with the charcuterie board and the crudo trio plates.

My sister is not quite the eating adventurer as I am, but she enjoyed the environment, wine and especially the bread served with olive oil and balsamic vinegar.

Where are to food shots? Sorry but we had been walking around NYC all morning and were very hungry!

We visited Eataly on a Sunday afternoon and found it to be packed with others like us, hungry and curious. I am sure like most NYC markets and restaurants it will continue to be a phenomenon in the foodie world, so just cast your eyes on a seat and wait...its worth it.

It is also hard to say what was our favorite, but the crudo with orange and watermelon was very good. Oh and the shark was nice. But I agree with Mary, the wine was wonderful. There are so many place to try in Eataly, and the oyster selection in Il Pesce was calling my name... we will be going back. The wine store has a few bottles of the Vespa Bianco waiting for us!

Check out Eataly for yourself HERE...

I will be making some unique dishes with ingredients we purchased from Eataly soon, one rice ingredient is not to go unnoticed...

No Bake Goat Cheese Ricotta Cheesecake

2011-08-16T16:45:00.001-04:00

Each year for hubby's birthday I have to come up with new ideas to blow him away. This year I decided instead of a cake, or even a whole cheesecake- I would make him individual Ricotta Cheesecakes.

But...yes, there is always a but isn't there? My sister has been in town and we have been on the go, so much so, I found myself with a serious illness the week of his birthday. Antibiotics in hand I still felt tired, so I decided to make a no bake/no egg cheesecake to make it an easy celebration. Its been years since I made one of these recipes, but I know if done right, they are good.

He loves blueberries, and we live in Jersey, the blueberry capital. I found them for 99 cents a quart! So I had lots of them to cook with this week. They made their way onto wild caught salmon and many other things. Oh okay, here is what I did with the birthday dessert...

I needed a crust, so I took 1 cup of cinnamon life cereal, 5 bite size Reese's peanut butter cups (he loves them!), and 3 tablespoons of melted butter and hand crushed it together. Place it in the bottom of dessert dishes.

I looked up no bake recipes, and what!?!, I found Tomatoes On The Vine recipe at the top of Google! Ha! Good for you Velva! But I wanted a no bake/no egg version. I knew from memory it was powder sugar, lemon something, and the cheese, but felt I needed some confidence from a recipe. Turns out I was right on...1 pint of ricotta cheese, 1/2 package of cream cheese (my own decision, over gelatin for firmness), the zest of one lemon, squeeze of half lemon, and a teaspoon of vanilla. Blend in the food processor or use a little chopper twice until smooth. Taste for confidence purposes, and spoon on top of crust.

Take one or more cups of blueberries and cook with two tablespoons of orange juice and 1/2 cup of powder sugar until thickens. I spooned some on top of crust before adding cheesecake mixture and then some on top. Chill for two or more hours. Makes two large desserts or four smaller ones. I was told by the time we ate dinner, the desserts were way too big to consume, so smaller glasses can be used.

How did the crust taste with the cheesecake and blueberries? I have to say that I out did myself on this one!

I have made another version of this, individual Margarita Goat-Ricotta Cheese Cakes...with a chocolate chocolate drop cookie crust.

They went great with a Pakistan and Indian meal I made for another chef friend of mine. I used a new hybrid of black rice, and will post soon. For this version, replace lemon with lime, add a splash of tequila, up the powder sugar aunty, and add goat cheese instead of cream cheese. This version will be a creamier and should sit out for at least 15 minutes before serving. Add a berry kabob for garnish.

Memories of Spain Seeping Back In- Dining

2011-08-07T12:30:00.005-04:00

I noticed my cable had a few repeat programs of Anthony Bourdain in Spain and knew hubby would love to watch. Just in case he visited a restaurant or area we did, and he did. El Bulli and Mugaritz. It was like we had returned watching Bourdain walk the steps up to the restaurants, and into the kitchen. He even sat next to the table we had sat, and brought a few great tastes we had experienced to his lips. I love that man. Wouldn't it be great to sit down with him and those chefs. It would to me.

It's really not fair to pin point only two restaurants in Spain as being the best, because the whole country is full of wonderful dining experiences.

Now granite my husband has tried to get us in to El Bulli, his whole basis for a trip to Spain for the past six years and we finally got on the list for September, last year. We planned a three week trip with my son to Spain, and the Basque region of France/Spain. Even Bourdain feels Spain exceeds France in being the culinary travel experience of a lifetime. After visiting Barcelona we headed toward El Bulli. It meant going out of our way a bit, but I was driving, so what was another curve in the road.

The rolling hills, and a few flat areas of Spain are just beautiful. I made a few videos of our driving and train trip across this beautiful country to document our trip. Olive trees and vineyards dot and dash most of the country side. I even began to contemplate brining my own olives as many of the people do. We had them at each hotel with a cocktail before heading off to dinner. Yes, on to the food!

After reading other posts and watching last nights repeat episode of Anthony Bourdain at El Bulli, and him being shown a few secrets, we decided that Spherical Olives, bubbles, lots of bubbles, and some kind of Sponge Cake are a few of Adria's favorites to re-create. Why? Because you seem them in many of the photos on the Bourdain episode, and we experienced them as well. Actually at both El Bulli and Mugaritz, two similar eating experiences, but very different dining environments, style wise.

The chef of Mugaritz, Andoni Aduriz apprenticed under Adria before opening this re-vamped kitchen/restaurant/old farmhouse (fire took out kitchen in 2010). Very similar to El Bulli's practice they are only opened April to December, because they are doing research for their menu. The gather local and organically available ingredients, as well as grow anything in their gardens you cannot find at markets up to an hour away, so that customers may experience some of the best flavor combinations recreated.

(Our menu was laid out before us as we toured the kitchen at Mugaritz)

The reservation at Mugaritz was almost made too last minute, as well as hotel accommodations, and we discovered it was around the same time as the San Sabastion Film Festival. Late dinner and slim picken's on sleeping arrangements, but we managed. This also meant celebrities would be all over the place, and they were. When we were greeted at the door they saw my rather large new camera and asked that I please be mindful of customers, rather celebraties due to a film festival week, which meant no photos of the restaurant after seating.

How can one eat over twenty courses in one sitting? My husband and son had no problem, I just have a small taste and pass it over to them. Chef Adria feels if you eat too slow you will tire (said so in Bourdain video), so I try and keep up with my dining companions. One of the most unique dishes was this carpaccio. They ask us to guess what it is. One of Adria's similar fooleries also, as he uses tuna belly to simulate a smoked jamon- this is watermelon, which tastes like a jamon. We knew the flavors, but it was hard to tell, until they told us what it really was.You simply think your eating meat.

The dish above is a carpaccio of mushroom, which you think is another meat, maybe even a sweet bread of some sort. There is so much, you barely remember them all, but I do know it was good. The wines were also 'so good'!

This dish above looked somewhat like powder sugar, and a few jokes hit the table about what it might could be (thanks to my son and husband), but once your spoon cracked through, obviously there was a surprise underneath in a hidden bottom of the plate. Someone had a sense of humor in the kitchen.

Can it be what you think it is? Or is it dessert? Your brain cannot wrap itself around what they set before you.

Even as you observe them preparing items as Adria carefully watches, you cannot tell what is before them.

Green olives and foam are a few of Adria's favorites that carry over into his apprentices kitchens (as well as one we dined at in Madrid). I tried making foam, and it does takes some skill.

Toward the end of the meals you get a lighter side of desserts which are always my favorite- meringue cookies (to slip into your pocket for the in hotel room cocktail before bed).

(El Bulli dining room was decorated in traditional upscale european style- the serving dishes were not, the restaurant employ's an engineer to design them.)

At the time El Bulli was a Michelin 3-star restaurant near the town of Roses, Catalonia, Spain, run by chef Ferran Adrià. The small restaurant overlooked Cala Montjoi, a bay on Catalonia's Costa Brava, and has been described as "the most imaginative generator of haute cuisine on the planet", and does a great deal of work on molecular gastronomy. The restaurant has now closed as of July 30, 2011, to reopen as a creativity center (aka school, under private foundation) in 2014. I am sure Adria will find some way to let a rare few back in to taste the students creations.

Okay we also slipped in a photo of a celebrity (below), which the staff was watching us like a hawk the whole time, my camera case got a stool of its own next to me during the meal. Paul Giomani along with some Spanish film celebrities, and we were told one was the director of his film. I would not have even know he was behind me, but my son saw him first.

Julia Roberts and a few other famous people were spotted on the streets, and seated at the chef's table in El Bulli. It was hard not to gush over the food, the chef's and everything else (Unlike my aunt when we saw Robert de Niro in NYC's le Cirque dining with his wife...another story), but I remained calm.

If you did not make it to El Bulli, then try Mugaritz...if you do not get to either, well, there are so many other Adria understudies opening up great places along the Spanish trail.

I have all the photos posted from Spain on my facebook page (food and other), because there are just too many to share, Thanks! (plus blogger for some reason is giving me trouble with the pics)

Candied Walnuts

2011-08-01T21:25:00.001-04:00

I wish the credit to whom I found a similar recipe used (altered by me) could be remembered- sorry, I forgot to bookmark it. So, the recipe below is a combination of my own experiments and what I saw on someones post.

My first batch was more walnuts and less caramel, in which I used with a Tandoori Shrimp Salad, then I altered it a bit more...

After eating this batch I realized they were very similar to a Tex-Mex candy we could purchase after eating at local Dallas, Texas establishment like El Fenix. Chewy goodness to ward off the spice of the meal. Or add some spice to keep the momentum going!

Candied Walnuts

1/4 cup honey
1/4 cup corn syrup
1/4 cup maple syrup
1/4 cup brown sugar
1/4 teaspoon baking soda
2 cups whole or chopped walnuts

(Altered- 1/2 cup honey and corn syrup create a more caramel candy you can slice, but play with amounts before trying more).

In non-stick pan and on medium high begin heating mixture, let boil for about four minutes, constantly stirring with plastic or wooden spoon; quickly add baking soda and mixture will begin to foam and then rise; continue to stir for a few seconds; quickly add in walnuts and remove from heat; stir for a few more seconds and let cool for five minutes.

Pour onto parchment paper sprayed with non-stick spray. Spread out flat and evenly. Let cool over night. Do not place in refrigerator until it has completely cooled. Cut into pieces and wrap. Then refrigerate if desired.

May be used as caramel pralines, or separated for salads. I have made many batches and have added chipotle powder for spicy walnuts.

Tandoori Shrimp Salad with Candied Walnuts

2011-07-26T19:56:00.002-04:00

I have been adding Tandoori Shrimp on pizza, with orzo, and many other ingredients, but putting them on a simple salad has been my favorite. Adding a sweet and spicy nut was a new discovery for me, as I will be posting this soft caramel recipe soon.

This version of Tandoori Shrimp has Greek yogurt added to the seasoning, lime juice, and olive oil mixture. Simply marinate the shrimp for a few hours in the fridge and them grill them, cook in oven, or on the stove top. I sqeezed some lime and added olive oil to dress this salad with a dab of yogurt.

This whole salad with a nice fresh glass of ice tea or lemonade is great for beating this heat we are feeling in the north east.

Duck Confit Risotto

2011-07-19T17:40:00.001-04:00

I had not realized until my sisters visit from Texas these past few weeks...she had never tried risotto, or even duck. I was glad when she asked me to show her how to make a few dishes from her last visit. It would include a few ingredients she also had not tried before.

Here is a recipe for Duck confit risotto I have made. Generally at a local market Wegman's you can purchase duck fat. Simply cover duck legs with this fat and chill over night. Cook in 200 degree oven until meat falls off bones. Using the duck meat and fat in making the risotto and sauteed vegetables, topped off with duck breast you will have made a delicious meal for a food exploring newbie like my little sister.

Next she wants a lesson in goat cheese gnocchi with my lemon chicken...we might even throw in a watermelon martini!

Stuffed Pork Loin

2011-07-12T19:44:00.000-04:00

In the mood to try something new? I discovered whole wheat bread crumbs, apple pieces, onion, shredded cabbage, mustard, garlic, salt and pepper stuffed in a pork loin is divine. Simply take a knife and cut a hole through the middle with one swipe; stuff with above ingredients, and rub some into the outside. Bake in 350 degree preheated oven over collard greens and cabbage mixture for 30 minutes covered; let rest 10 minutes, and then slice.

Enjoy!

Chimichurri Salmon and Aspargus

2011-07-03T14:13:00.000-04:00

Salmon for dinner? Just because. Argentine Chimichurri Sauce recipes are mostly associated with meats in its origins, but you can use it with other entree choices. Its ingredients give it a flavor like no other.

Argentine Chimichurri Sauce

1/4 cup coarsely chopped parsley
3 tablespoons red wine vinegar
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil

Combine all the ingredients in the food processor, blend until smooth; add olive oil and blend in separate container. Let sit for an hour, or refrigerate and bring to room temp for use. I marinated the salmon for an hour, then pan sauteed salmon in a drop or two of the oil. Turn off heat, top with this Argentine Chimichurri sauce, and cover with lid. Let sit for five or ten minutes, and serve.

Sam @ My Carolina Kitchen recently posted Easter Side Dishes and so many of the great asparagus photos had me drooling! So I decided to do a Lemon Pepper Onion Glazed Asparagus. A great side to the salmon. Thanks Sam!

Pear Port Tart

2011-06-27T23:57:00.000-04:00

One of my fellow water aerobic pals told me about this dessert she discovered which could be made in one pan, and once cooked it tasted wonderful. Hubby loves pears, so I decided to try it. However I marinated the pears in port and a squeeze of lemon the night before. Reducing the port over heat and drizzling it on the tart before serving.

PEAR TART

from Parade Magazine

Melt 4 1/2 T butter in pie dish at 350 (5-8 min)

Whisk together
3/4 C flour (I use half whole wheat pastry and half unbleached white)
3/4 C sugar (I use 1/3 C)
1 1/2 tsp baking powder
(I also add 1 tsp cinnamon)

Add 3/4 C milk
1 1/4 tsp vanilla

Whisk until smooth.
Pour batter over hot butter.
Top with 1 1/2 C diced pears

Bake 45 min. until browned.

My little sister is in town for a month, graduation party, beach combing and a Long Island winery tour, so this is a quick one!

Stuff It!...with Chorizo!

2011-06-20T20:40:00.000-04:00

I know the photo kind of bites right...well the meal from Memorial day was just plain good. But the Chorizo Stuffed Chicken recipe from Chris @ Nibble Me This was not plain anything...it was brilliant and it will be an honored tradition at all my BBQ's from now on.

Knowing my guest were not real spicy eaters as we are I found some mild chorizo at a local market known for carrying south American ingredients (great array of cheeses) off Route 27 in South Brunswick. I wrapped thighs around the sausage, and slit open the breasts, then closed them up with toothpicks once I felt the amount of chorizo was sufficient. I mixed together well chopped cilantro, lime juice, corn syrup, brown sugar, salt/lemon pepper, and olive oil for the outside marinade. Leave in mixture for at least hours. I did feel I should have added more brown sugar for a better blackened coating, but it all tasted wonderful.

Once on the grill I continued to baste the mixture on the chicken. It was wonderfully moist in spite of how the picture above may appear. I could see doing this marinade on many other things. I could see chorizo stuffed inside hamburgers!

I have to remember to post this macaroni salad recipe, a simple one, since it was a big hit at my Memorial Day BBQ. By the way, I turned 50 last week, and wanted to thank many of you for your Birthday Wishes you passed my way...I am in the club now!

My comments will remain off since I found it very freeing. I do miss hearing from the readers, but see many of you on facebook and twitter each week. Summer is a busy time for me with writing and friends, as well as my sister coming for a few months. We will be running around, and I barely have time for my work in the professional kitchens which employ me. If you are thinking of turning off your comments, do it. We can still visit each other, I still read many of your posts each week, or when you add new posts, commenting when I can.

Sam's Tomato Poppers

2011-06-13T23:21:00.001-04:00

Sure Sam gave credit for this Tomato Popper recipe to a friend, but I am giving her credit for recognizing it as an easy and delicious treat to pass along to us!

Seeing this great recipe, it became part of my Memorial Day Birthday Celebration table. Let's just say they will be on many of my tables to come.

I took cherry tomatoes, tossed them with dill, lemon pepper and sea salt. They worked on the appetizer tray, in the salad, and even as an after dessert snack while sitting outside sipping wine. In spite of how much food you serve throughout a party, they will always appreciate something to pop in their mouths in those last minutes before the party breaks up.

Memorial Day Birthday Celebration

2011-06-06T20:03:00.001-04:00

In my family tradition we celebrate our birthday for a whole month, or at least it always ended up that way. Many friends and family cannot get together as easily in summer months, so we string out the gatherings over a few weeks time. I began the tradition with my children, and found many others do as well...

I am turning 50 in June, but would be traveling to Texas, so I wanted to do some celebrating with my New Jersey friends. However the trip is postponed, but celebration plans go on. Where I am in the photo? In their smiles, as well as their tummies...no they did not eat me, but ate my good BBQ meal!

Planning my memorial day feast, I had seen two blog post that struck me as great food sources for good eats. Sam @ My Carolina Kitchen, and Chris @ Nibble Me This are two of my favorite follows, on Blogger and facebook. They always have some good eats posted!

I will be posting their recipes in the next two weeks, so stay tuned, and enjoy the heat!

#@!Fiddleheads!#%

2011-05-27T20:58:00.003-04:00

Well, I was upset because I thought of these unique nibbles after the fact this past week, or when the season was almost over. I often make them three or four times in the season for Hubby, he loves them! Luckily I got some to prepare in spite their time is really almost over. Hubby working long hours and traveling I have been cooking light for myself and simply had not been looking for Fiddlehead Ferns. We prefer to get them early on, but you can find them dragging into the end of May, maybe the beginning of June, but be careful. Ask the market where they came from.

The weather has been oddly cooler this month in my North Eastern area, so I was not surprised to see them in the vegetable department of Whole Foods. I have made Fiddlehead Ferns many different ways, but this is my favorite so far- Mustard Creamed Fiddlehead Ferns. I have made them with Gnocchi, and just as a side by boiling them, sauteing them, and with bacon.

I boiled them for 15 minutes, rinsed them, and began sauteing chopped onion, chopped pork fat, mustard seeds; then added 1 tablespoon of mustard, chopped garlic clove, salt and pepper, and about a 1/4 cup beef stock. After that boils about 7 minutes or so, I added 1/4 cup heavy cream and reduce for 5 more minutes. The crunch mustard seeds, cream and onion are wonderful with the flavor of Fiddlehead Ferns!

Once again I marinated some Lamb 'Blade' Chops for three hours in a house made barbeque sauce of lime, garlic, cilantro, tomato puree, vinegar, brown sugar, and grilled them medium rare to compliment these tender greens.

Slow Roasted Lamb 'Blade' Chops

2011-05-18T18:01:00.001-04:00

In the past I have raved about 'Blade' cut lamb chops. We love lamb in any shape or form. Chops, primarily 'rib' or 'loin' are among the most popular fresh lamb cuts. Less expensive lamb chops are cut from the leg and shoulder. The blade chop is cut from the rib or back side of the blade section of the shoulder.

It is economical and flavorful and is a bit more tender than the arm chop. It is usually grilled, broiled, or pan-fried for the best results- buuuuut! and there is usually a but...if you ask for them to be cut at 1 inch or more, you can slow cook them, and they come out very tender and flavorful. Marinading them helps tenderize them by breaking down the meat, and the recipe has lime which will help with this.

I used my Chai marinade in the past on lamb, chicken and in chili- let them sit for an hour or so, then set the oven for 300 degrees and cook for 2 and half hours covered.

If you find blade chops packaged in your local market, they are usually much thinner and sold in family packs- great for the grill! Whole Foods will cut this style 'blade' lamb chop (1 inch thick or more) for you upon request, and at $6.99 a pound versus $19.99 a pound for a rack or rib chops.

Want the recipe for the Vidalia Onions and Haricot Verts? Go here

Vidalia Onion Bulbs and a Birthday Shout Out!

2011-05-11T15:08:00.001-04:00

Did you know onions lower Cholesterol and heart disease? Did you know they grow almost anywhere you plant them? My yard in Dallas had wild garlic and onions. They came back every year. You could smell them on the breeze, and thank goodness they were way out front, or I might have had to put clothes pins on mine and the kids noses every spring.

Whole foods had these beautiful bunch of Vidalia bulbs. I love onions. I know lots of people do not like onions or garlic. Why? You either hate or love them right?

To me, they add a layer of flavor to a dish that surpasses nothing else.

Vidalia onions come from short day, Granex type onion seeds. There are long and short day onions, something I just learned about. These onion bulbs, or 'sets' as they are sold. They start off about the size of a quarter, and are torpedo shaped. They grow into round onions, but will not last as long as the long day onions grown from seeds. So you must use them almost as soon as you purchase them.

Slice these onions all the way up their stalks, like leeks or scallions. Slice and saute two of them in olive oil, and with a dab of butter. Add a dash salt. Then add some slow roasted grape tomatoes and the haricot verts. The onion flavor came through wonderfully!

This onion dish was prepared as a side to a friends sweet potato Kugal and my slow roasted 'Blade' chop- Chai marinated Lamb. Post coming...

Today is also my son's 24 birthday, and he is in Korea- as a full time student and tutor, living with his girlfriend who is a teacher. Something he has always wanted, to travel the world and work. I get to see him grow and learn about this new culture every week- from his point of view.

I am always reminded around or on Mother's Day how lucky I am to have a wonderful son. They grow up so fast... Happy Birthday Aaron!

Tandoori Shrimp and Scallop Pizza

2011-05-05T14:40:00.000-04:00

I have to admit something...I am not as fond of pizza as I was in my youth.

Unless it has unique ingredients, and has a brick oven crisp to the crust. Thick doughy crust, tons of cheese, and so much sauce is just not my thing these days. Could it have been all the years of birthday parties at Chuck-the-Cheese (and I spelled this wrong on purpose). I know un-American of me right?

Take rolled out thin crust, add Tandoori sauce (many markets such as Whole Foods carry pre-made Tandoori in their Ethnic sections, or Asian markets sell powders) and yogurt, along with some shrimp and scallops- Heaven!

I know this is the third Tandoori post in the past months (and there are more), but I like it better than pasta sauce based dishes. Spicy flavors are number one on my favorite eats.

Since I sensitivity to wheat, the crust is gluten free; it comes out so thin, and I solve the taste problem (gluten free breads and crust are not so tasty) by brushing the crust in the beginning with homemade roasted garlic olive oil.

Now all I need is too build a brick oven in the back yard and I am all set!

Sloppy Joe Thyme

2011-05-01T14:52:00.005-04:00

I have been playing around with fresh herbs the past few weeks in some of my recipes. The sign of spring comes and we all want to plant herbs and flowers right? Then as always I wanted to plant a big summer sammie right into my lips way...

Keri @ S365 puts some good 'Sandwich' food and their history in our path, so I offered to do a few posts for her. One thing I have not had since childhood is a Sloppy Joe. My mom made them from the can with ground beef.

Come over and see what she has to offer 'Sloppy Joes'

Oh! BTW Keri if you read this...you are the winner of the Mavea Water Pitcher!

What To Do With Leftover Cereal

2011-04-24T18:48:00.002-04:00

Gosh I cannot believe I have not posted this yet. I was telling a friend Bill about how I came up with ways to use the last crumbs of cereal in the box, and how they are keeping hubby from the candy machines at work.

I could not believe hubby told me when during late afternoon hunger moments he was getting junk food out of the machines in the break room. He never does that! Never! He feels why waste calories on bad chocolate or chips. If you cannot eat the good stuff don't bother with the rest.

So I have been taking the left over cereal in the bottom of our boxes, dumping them in a container, or freezer bag and once every two weeks combing them with either fresh or frozen fruit to make this recipe below. This particular recipe has some left over whole grain pancake mix added, so this batch came out a bit like cake.

Here is the recipe I found, but below is how I changed things...

Cereal Bars

1 cup white sugar
1 cup light corn syrup (sugar is sugar)
1-1/2 cups peanut butter
7 cups high protein crisp rice and wheat cereal
1 cup peanut butter chips
1 cup semi-sweet chocolate chips

You are suppose to heat up the sugar and peanut butter, then pour it over the cereal in a greased pan. I figure why dirty another pan!

My version...

1/2 cup honey (or half/half corn syrup, or half brown sugar)
4 melted tablespoons butter
1 cup peanut butter (also used almond or cashew butter, but also left it out)
3 cups left over cereal (now most have some kind of sugar and it sinks to bottom of boxes, but if yours is sugar free you will have to add the above, but cut sugar by 1/2 above)
3 cups rice krispy style cereal or granola (you can substitute 1/2 with whole grain pancake mix)
1 cup frozen or fresh fruit (I have found frozen release moisture into mix and they turn out better)
1 cup white chocolate or regular chocolate chips
3 ounces chopped nuts of your choice

Mix cereal well in bowl; add fruit, chocolate, butter and peanut butter, and choice of sweetner above. Press down FIRMLY into oiled pan, and bake in 350 degree oven for 20-30 minutes (depends on thickness of mixture). Do not over cook or it will be too hard to cut. Cool and then turn onto a cutting board to slice.

I have played with many cereals and ingredients in making this recipe, and the have all turned out fine. I cut them into squares and wrap for freezer. Hubby said they are great frozen, or you can take a few out that morning.

Do not forget to comment on my facebook page if you want to receive a free filter water pitcher!

Inspired Water?

2011-04-19T20:02:00.000-04:00

Because I am losing weight, fighting high blood pressure and kidney stones requires me to drink lots, lots, lots, lots, and lots of water. So much so we keep bottles upstairs. Then I thought about how many water bottles, even after we recycle, they still end up in waste sites. We bought a large counter top water filtering system. We once used tap filters, but after spending so much on new ones, because they are not one size fit all as we have moved from Texas to Saint Louis, then to New Jersey, we decided to go the counter top route.

What!!! Did I just post about filtering water? Oh yes I did. Okay I said there would be no more corporate shilling on here, but I could not help it. I discontinued answering the dozens of request CookAppeal gets for "Your time and efforts will be appreciated and well compensated"...yeah right!

Well a company contacted me about testing out a sleek new water filtering system. This is one thing we do in my house. We use a large ten gallon system that sits on my counter. If you have seen my galley kitchen, well counter space is vastly over used, because I have none! Their verbage and description of 'Sleek' got my attention, and the fact we could use another one upstairs and for traveling. Outside of designing hamster bottles for the wall, this was the next best thing.

So, I said yes to the 'MAVEA', the North-American division of Brita Germany, just came out with a sleek, new design for a premium water filtration pitcher called the Elemaris'. I saw they retail for about $30 or so on-line.

We followed the directions and voila! I know have a nice water picture sitting upstairs, actually you can carry it all around. Spring is here, so I imagine it will end up on the patio with me and friends! *hint hint* I can see Velva @ Tomatoes on the Vine or Greg @ Sippity Sup using the fresh filtered water for one of their cocktail recipes! Want one for yourself? Let me know on facebook you are interested and we will see what we can do!

Winners will be announced May 2nd! You can find them on facebook 'Inspired Water', comment on my facebook page 'CookAppeal', if you want to enter to win your own pitcher!

Come on, do your part in helping the planet and try a water filtering system...yeah! I am water shilling...

Spinach and Ricotta Pie

2011-04-10T16:35:00.001-04:00

Bo @ Bo's Bowl a while back made a Spinach and Ricotta Pie that looked so good, I had to make one. Of course when it was all said and done, his looks much prettier.

One reason being...I could not find my pie pan, so I used a tort pan; it was over flowing with the spinach mixture. Oh well, it still tasted wonderful!

Go check out his blog and look at some of his latest tasty creations. There are so many of you I wish were my neighbor. *Knock knock* I'm on my way over!

PS- After careful consideration of comment issues and with my busy cooking, teaching, writing schedule lately I am finding it harder and harder to monitor and reply to comments. I also am taking a few months in the summer to travel down to Texas. Some of you will be seeing me in person! I will still be visiting those of you out there when I can. I began this blog to document my foodie adventures so family and friends could look for recipes or ideas, and have enjoyed doing so. In a recent blog etiquette site I read that comments are really only a percentage of readership (I do take time to read every word of the blogs I follow. I hope you do too).

If you do not agree with my choice, then what can I say, I do have the right to run this blog the way I see fit, Dealing with the death of my daughter and many other issues over the course of the past years, I have decided to put the negative issues on here behind me. However, I will never stop blogging, no matter what is said or done to me. Those of you that know me personally, know me on facebook.

Thank you.

Elizabeth Akin Stelling (facebook name as requested)

Chili Shrimp With Goat Cheese and Potatoes

2011-04-05T07:02:00.000-04:00

I have been craving Indian food so much lately. Not sure why, because I make lots of spicy food. But one dish I have not had in a while is something my chef friends Naveen and Amarjet would make- Chili Shrimp and Potatoes. Often we would make them separately, but now and then I make them together.

Not having all the ingredients for the original dish, I decided to re-create it with a twist of goat cheese.

Frozen or fresh shrimp (12 or more) works- rinsed, and pat dry. Juice of half a lime. Chop cilantro, about a hand full; six scallions, up past their greens, and a teaspoon full of grated ginger. Mix with a teaspoon of chili paste, and mix all ingredients with shrimp; then let sit for about 15 minutes.

Heat your pan to medium high, add 1/4 chopped onion in three tablespoon oil; saute onion until they become translucent, remove from heat and add shrimp. The heat of the pan will continue to cook shrimp mixture. Add a splash of white wine, and shrimp mixture; then stir in a handful of goat cheese (I added 1/4 cup and feel it was too much). The goat cheese will melt to a degree, but that is okay since I had no yogurt which is more typical for this dish.

Toss five medium potatoes with olive oil, salt, pepper, lemon zest, and a squeeze of half lemon. Roast in 375 degree oven until tender and begins to brown.

Serve with shrimp mixture over potatoes and with a green salad or in our case I made collard greens.

Watch the chili paste, this was a bit too hot for even me!

Chili Paste- Grated Ginger, Thai Chili Paste (you also can use Harissa, I like the flavor better) , Minced Garlic, Mix in extra olive oil and place in container. I often freeze this mixture, and use as needed.

Hoisen Beef, Bok Choy and Asian Noodles

2011-03-31T10:40:00.000-04:00

My employer and I went to a small Asian market in Hillsborough, NJ looking for some unique ingredients. I was looking for Chicken Feet. I found them. Also being low on seasonings I picked up a new Hoisen sauce, and few other goodies.

I am not sure why Hoisen from their store is so much better than the one I normally buy at the market, but this dish was amazing. This was the third time I have made an main entree with it.

1 fat trimmed (around edges) Ribeye- sliced thin, large cut onion, cilantro, rice wine vinegar, and a squeeze of lime you let it sit in fridge for half an hour. When ready over medium-high heat place meat pieces with 1 medium chopped onion, mushroom slices, and 3 tablespoons oil into the hot wok or pan. When meat begins to brown, and onions turn translucent (you can start with onions if you would like, then add meat and mushrooms); quickly add about 2 tablespoons Hoisen, and then quickly add 1/4 tablespoon beef stock. Cook another four or five minutes. You can serve sauteed bok choy and tossed somen noodle (cooked corn, edamame pieces, rice wine vinegar, and soy sauce) as side dishes.

To add heat to the dishes, because I love spicy- I served this sauce I found at Whole Foods, Nuclear Sauce. Its like a vegetable salsa, and similar to jalapeno pickled veggies my dad would make in Texas; it has the most incredible flavor. You have to watch how much you mix in, it is NUCLEAR! Hubby evidently did not hear me say this over and over that night.

I Am Crazy For Mustard!

2011-03-22T12:07:00.004-04:00

This sure makes me realize how I have wanted mustard lately. We had sandwiches with mustard last week, I added mustard to my Asian grill this past Sunday. This meal and my Irish meal. I love mustard! What better than a mustard dill combo on the salmon I made. Hubby loves his Copper River Salmon, so I found to selections to play with. And I decided to throw some mustard and dill in the potato salad.

Mustard oil, sour cream, lemon juice and dill were the key ingredients to these two dishes- in the potato salad, as a marinade for the octopus, and the Copper River Salmon. I made Coho and Sockeye versions purchased from Whole Foods.

It was really simple and good!

St. Patrick's Day Food Parade Dinner

2011-03-16T19:25:00.003-04:00

Its St. Paddy's Day, er uh I mean Saint Patrick's Day...

The Daily Spud started a traditional Parade of Irish Food last year, and I got in on it at the last minute, but this year I am on time with a meal of Green Stuffed Chicken, Twice Baked Irish Beer Mustard Stuffed Tator's.

We are going out tomorrow to watch a fellow writer Grace's husbands band at a Hillsborough pub, so I had to get it together early.

The Daily Spud also has a great Irish Beer Mustard recipe I decided to mimic. Bake some potatoes you have cut in half, I used some yukon gold's (on the bigger side). Place in a baking dish, roll in olive oil, and cover with foil. Bake 350 degree oven for 45 min or so.

Uncover and then let them cool; take out the insides of each cooked potato half; place in a mixing bowl. Mix in a good amount of the Irish Beer Mustard, onion, cheese, heavy cream and salt to taste. Just to make sure it screamed of Irish Beer, I drizzled more on each potato before stuffing. Spoon mixture back in potatoes and sprinkle with cheese of your choice. Bake again until golden brown- uncovered in 350 degree oven for about thirty minutes.

Butterfly the chicken breast, but only thin enough to roll (if needed pound them in between plastic wrap). Then marinate chicken breast in a good dose of pesto over night. The next day I rolled them around a frozen spinach, heavy cream and cheese mixture. If any spinach is left over I placed on bottom of pan and place rolls on top. I mixed pesto with some chili paste I had made previously and rubbed on top, and placed some spinach mixture on to of that; add a splash of chicken stock to keep from drying out too fast. Bake uncovered on bottom rack.

Bake for 45 min in 350 degree oven (frozen spinach mixture helps keep them from drying out).

Once cooked, spoon spinach and chicken into bowl and place potatoes around the chicken. Serve with a beer of your choice- Irish Stout!

I decided this totally would be good with a piece of salmon, or smoked salmon pieces mixed in the potatoes for an appetizer!

To join in, send an email to paddysday [at] thedailyspud [dot] com including:

- Your name
- Your blog name
- A link to your blog post
- A title for your dish or drink
- A picture of same (preferably 500 pixels wide, 72 dpi)
- Anything else you’d like to tell me about it
- Include a link back to this post and use the logo above if you like

A Fun Beef Tenderloin Presentation

2011-03-14T16:47:00.002-04:00

My friend Phil Southard called me for cooking information. I was flattered. He is one of those friends I really enjoy hanging out with, because we 'seriously' talk writing, music, and food. He enjoys cooking. Phil does a great job at it too.

He called to tell me a couple of beef tenderloins were purchased for a New Year's Ski weekend meal, and wanted to double check his knowledge on preparing them. "Should I leave them whole or cut into steaks", he asked. Telling me the group would want various temps on the cuts of meat, I suggested he cut steaks and pan sear. Only if there was no access to a grill. Then he could cook them off in the oven if someone wanted a 'well-done' version, goodness forbids!

It does happen you know. I also reminded him the meat continues to cook as it rests. We have to remember not to judge by cutting into the meat and risk the wonderful juices to escape. But do not over cook it either. If you are unsure on the timing, then use a meat thermometer (piercing it will let juices escape). I have always cooked 1 1/2 to 2 inch thick steaks on the hot side of the pan or grill to 7 minutes (medium rare) on first side, flip 4 minutes on the other side, and find it comes out perfect every time.

Please remember everyone's ideal cooking time for a steak depends on thickness of meat and actual cooking method and temperature. The thinner the steak the shorter the cooking time. Electric and Gas stove tops vary, as do Gas Grill or Charcoal cooking (direct heat/fire cooking). These times were based on 2 inches of Beef Tenderloin (Filet Mignon) steak cooked in a non-stick pan over electric burners on an old stove, so a longer cooking time for done'ness.

PS- I also realize there was no instruction on adding heavy cream to final sauce recipe, so please forgive the video. Add it in right after the cognac and setting juices are added and cook on high heat a few more minutes, but do not burn.

Music by Julio Aguirre y Castro of Madrid, Spain.

Photos by Todd Turpin

Who Wants Dessert?

2011-03-05T11:39:00.000-05:00

Lemon Cake that is!

I love citrus flavors. So simple, not too sweet, and something other than chocolate. My grandmother made this lemon bundt cake when I was growing up. She would take cherry jello powder and after placing half the batter in the pan, she would sprinkle the powder around the middle, then put the rest of batter and bake.

Lemon Bundt Cake

4 eggs
1 1/2 cups sugar (I used 2/3 cups raw sugar, not as sweet)
1/2 cup vegetable oil
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk (I used 1 cup yogurt)
2 tablespoons fresh lemon juice (I used 4 T)
zest from 1 or 2 lemons (I used limes and lemons)
1 teaspoon vanilla

Preheat your oven to 350° F (180° C). Grease and flour a small bundt or tube pan. Zest and juice your lemon.

With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.

Stir in the flour, baking powder and salt, and then the milk. Beat until smooth, and then mix in the lemon juice, zest and vanilla.

Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.

Allow the cake to cool in the pan for 7 to 10 minutes. Loosen the cake from the sides of the pan with a spatula, and turn out the cake onto a rack to finish cooling.

These are the directions from my grandmothers recipe, I however beat the ingredients by hand, but you alter and do things the way you feel comfortable.

The icing is powder sugar, lemon and lime juice and zest, with 1 teaspoon of yogurt.

I of course only have a few small slices, hubby took the rest for his lunches.

Roasted Lamb- Was it worth the wait?

2011-03-01T06:52:00.000-05:00

I know, it looks picked over, but the waitress tore it apart! -Roasted Oven Lamb.

One of our many eating adventures in Spain that has me longing for more... Yes, it was worth it...did the long line give away how good it was? Or was it the fact Haro only had a few restaurants open for lunch, and this was the longest line?

The big meal is often eaten between one and four o'clock in the afternoon in some areas of Spain. Or you have a big meal later in the day, after eating tapas and wine at local bars around four or after.

We were staying in the Rioja region, my son had headed back to Madrid to return home, and being up early to take him to the train station...well, we were really hungry by the time we finished exploring.

The food gods were looking down on us, because this was one of the most unique places we had seen in the villages. They have been around for one hundred years. The line was out the door and around the corner, but we were told it would only be about fifteen minutes...over a half hour later I was still talking it up to hubby, but he agreed...the food was worth it. The entertainment of watching the lamb go in, and coming out helped keep you engaged. A few people around us spoke some English, so we practiced our bad Spanish.

The family passes down the business from generation to generation, and this is one great investment. They also make their own wine locally. Something you cannot buy in the Undited States.

A meal is served around the plate of lamb, depending on how many are sitting at the table, and then all sides are family style. I was intrigued by the oven. A complete stone encased wood burning oven. I wished some bread or pizza had been on the oven, we would have taken some to go for our dinner!

The server brings the lamb to the table on a wooden board (the clay bowl is hot!) and removes the meat from the bone for you...there was so much we asked with our GPS language helper for a doggy bag...lost in translation as she returned with simply a plastic bag...so we figured out how to say 'To Go', and she boxed it up.

Upon leaving I purchased a clay plate for my own fancies, and will share my own leg of lamb meal I recently cooked. This plate is bigger than a Moroccan Tagine, the same affect, but more room for ingredients to go around the lamb for flavor. I obviously do not have a wood burning oven to give the lamb that crisp outside like we enjoyed at Restaurante Terete.

Location- Haro is a locality and Spanish municipality, located to the northwest of the Autonomous Community of La Rioja, being head of its region homónima and the most important population of denominated High La Rioja. It is contiguous with the province of Burgos by Montes Obarenes to the North and with Álava by the Ebro to the East.

Did I mention how fantastic the wine was? We are enjoying a bottle with the lamb meal I made right now...if I remember correctly, we had two bottles at lunch...gosh how did I drive back to the hotel...

Chorizo-Vegetable and Kale Soup

2011-02-21T11:38:00.000-05:00

There is nothing original here, just the chorizo on display. I have made Portuguese Kale Soup before, but this time I simply left all the veggies in tact, and did not puree, along with using a chicken stock for the base. Hubby likes his soup rustic.

We had another blanket of snow on the ground this morning...so its soup time!

Also I have posted a homemade Chorizo recipe on here before, so you simply take the meat and make small disk and grill them to a slight char, then add some to the broth and vegetables to help flavor it. The kale will hold its shape, but cut it into small pieces.

Garnish with more grilled Chorizo pieces when serving, but of course be careful. Mine is a bit spicy, and if your guest are not into that sort of thing, back off using it for the soup base.

Confession, I will be eating soups like this... all year long.

Tandoori Seafood Feast!

2011-02-13T11:24:00.003-05:00

Yes it was a feast, because I ate way too many shrimps for my own good!

I selected this recipe for the 'Stick To Your Ribs' recipe exchange for my facebook group. Also my trainer, Brian and I talked about what we were making Friday, he gave me the idea for this meal.

First I preheat oven to 375 degrees, and then I prepared some basmati rice with a cilantro pesto- cilantro, onion, garlic, oil, and lime juice. Saute 1/4 cup onion in oil, add 2 3/4 cups water or veggie stock, boil. Add 1 1/4 cup basmati rice and pesto, cook about 15 or so minutes on medium heat with tight lid on. Remove from heat, let sit 5 minutes or so, then fluff rice.

Tandoori powder (2 1/2 T) mixed with oil and orange juice (traditional, lime). Mix with yogurt (2/3 C) and marinate shrimp and scallops (separate, as cooking time will vary) for an hour. Top off with cilantro, and I added some Aleppo pepper. I bought medium spice tandoori powder, and it was not hot enough. Give the seafood space to allow heat to cook at a faster time. You do not want to over cook them either. Bake 375 degree oven for 12 to 15 minutes. Once you pull them out, they will continue to cook, so plate immediately. How do you know the seafood is cooked? Trust me, you do not want to over cook them.

Served over mix green and mache salad. Orange Raita is 1 orange- segments, orange juice of one small clementine, 2/3 cup yogurt, 1/2 onion- small slivers, 1/4 cup cilantro leaves, some small chopped tomato pieces, 1/4 cup oil, 1 clove garlic- finely chopped, pinch of salt. Stir and let sit about an hour before serving. Some might throw a pinch of sugar into the mixture, since I found the oranges I bought this time of year to be a bit bitter/sour. I found after it sat in yogurt, the mixture worked beautifully with the spice of the tandoori.

This was our Valentines meal part one. Next, Lamb Loin Roast with Tandoori...I opted not to have it all in one night, and I am glad; it would have been way to heavy, and I am off to the gym to a TRX class.

Happy Valentines to you and yours, and if you do not have one- take yourself out, or prepare a special meal just for you!

Traditional 'Spain' Gazpacho

2011-02-05T21:06:00.000-05:00

Not sure I should be posting this with all the cold and snow, but I have so many posts left from our trip in September. Oh how I still long for Spain. I still feel the sunshine on my face as we sat in the open air cafes...

Once we arrived in Segovia we ate at a small cafe outside our hotel, and had a great view of the Roman Aqueduct that still stands strong in the city center. One of my favorite meals to eat is Gazpacho. I had read that our version was nothing like their Spanish cold tomato soup.

I ask the waiter if he could tell me how they make it, and in his English he said it was a pheasant food by tradition and so simple to make. Okay, he did not tell me, but it was plain to see.

One of my 'Food Around The World' cookbooks said this basic version of gazpacho is the one most prevalent in Spain. One taste and you will feel as if you are in the countryside surrounded by olive trees, red tiled roofs and good wine.

Traditional Spanish Gazpacho

10 oz of bread
21 oz. of tomato
2 cloves of garlic
2 onions
2 red and green peppers
1 cucumber (optional)
7 tablespoons of oil
2 tablespoons of vinegar
1½ tablespoon of water
Cumin (optional)

In a big mortar mash the cumin, the garlic and the soaked bread, in a plastic bowl mix the chopped onion, the chopped tomato, the oil, the vinegar, the salt and the contents of the mortar, mash it with the mixer and add very cold water to mix everything. Add salt and strain it. Keep it in the fridge until served.

Serve with the tomato, the cucumber, the pepper and the toasted bread (small dice).

Peanut Butter Creme Brulee

2011-01-31T20:33:00.006-05:00

Or if you prefer, Pudding!

Jeanne @ The Raisin Chronicles requested I develop an easy recipe because her husband adores peanut butter, and so does mine!

With hubby traveling the past three months, I have lost some desire to put much effort into fancy desserts. Creme Brulee can be daunting cooking all those eggs over a hot bath. All this snow, I want the hot bath!

One weekend I whipped up some ganache style pudding made with dark chocolate and semi-sweet chocolate chips, heavy cream and orange zest. Poured it into a pan over nuts for some candy like dessert, and cooled it. When we sliced into it, well, it was like pudding (because I added too much cream); it did not set up. Very yummy, but it gave me an idea to alter my peanut butter pudding recipe for Jeanne.

I am not that fond of PB, but I have to say this recipe rocks. White chocolate chips, peanut butter chips, peanut butter, and heavy cream cooked over a water bath with egg yolks then blended smoothly together with rest of ingredients and chilled. Very rich too, so small portions. Hubby loved this. He loved them all, but this I have to say was far the easiest and tasted the same. Rich and creamy from the heavy cream too. Adding sugar on top and firing up your blow torch, you can still give it a creme brulee presentation to dazzle guests.

I have only three ramekins left, so I put the fourth portion into this vintage goblet. You could make six 1/2 cup sizes for portion control. Did I say rich?

Oh and I am delayed in getting to some of your blogs, maybe because of the snow every week, but also because I have been busy writing and with my new job with the gourmet food company. I will be there eventually...

Sweet Potato Gnocchi Carbonara?

2011-01-22T16:39:00.001-05:00

How can this be? Well I did not know what else to call it. Poetic License, creative license, who knows.

Traditional Italian Carbonara is tossed with eggs, cream, butter, Parmesan cheese and bacon, all in one smooth, creamy concoction over steaming fettuccine. So I changed a few things, and it was great with the horticot verts (cooked in veggie broth, onions, and garlic).

I traded bacon with prosciutto, added sun dried tomatoes, and used almond milk over cream (less calories), and made it gluten free with making sweet potato gnocchi (trade roasted sweet potatoes for regular in gnocchi recipe). I almost felt like we were eating loaded baked sweet potatoes, which I did bake them before making the gnocchi.

There has been a lot of baking going on in my kitchen the past few days. Gluten Free onion and cheese bread (slice on side of above plate) and black walnut and date bread with maple syrup glaze (Mary @ The Perfect Bite altered recipe). Since I did not give my neighbors or friends goodies, and was gone to MO, I decided to make them some after the holiday treats.

Hubby brings home bags of dates from Dateland, AZ when he goes to the base, so I decided to use them in some baking.We love these fresh dates!

I have been recovering from some oral surgery, busy with my book writing, and I owe Jeanne @ The Raisin Chronicles her peanut butter post, so that is coming up next!

Rib Roast/Prime Rib- New Year Day Finale

2011-01-17T10:56:00.000-05:00

For a reason I cannot explain, I have never cooked a Prime Rib Roast on my own. So, there was a quest for the perfect New Years Day topper, and it would be Prime Rib.

I called on Nibble Me This and his 'Fire Roasted Beef Rib Roast' tips for some help. The Prime Rib called for more than just an oven baking, but screamed for a crusty smokey exterior and juicy interior.

Between Chris, his tips, and some research, the roast called for some indirect heat on my charcoal grill. I have smoked and grilled many times, so it made sense it would impart more flavor over the oven source. Packing up hard wood coals and Cabernet barrel wood chips (soaked in water) into a foil barricade that would sit to the left of the meat for indirect cooking (slow cooking-keeping the fire from being too close and over cooking the meat).

Following closely and using the Mississippi method for temperature control, I cooked the Rib Roast for almost two hours. The roast was approximate four and half pounds with the bones (two ribs) in place. The interior was medium - medium rare, from outside in.

Our menu was- Collard greens and black-eyed peas, Mushrooms with horseradish cream and potatoes, and Prime Rib.

I agree with Chris, the 'Dino Ribs' were lip smacking good! ...and went with the mushroom horseradish cream and black eyed pea-collard green cooked in apple cider sides...did I say lip smackin; good?

Blackened Grilled Swordfish- NYE Entree

2011-01-07T17:01:00.001-05:00

To be honest we were so full by the time the swordfish was done, and New Year's Eve still held dessert and midnight, but somehow we all managed to eat every bite. Good thing it was light. A bit summery with the pineapple and blackening seasoning- I went easy on the seasoning I got from a grill chef friend of mine, along with olive oil and a squeeze of Meyer lemon; it was summery. I admitted it was a fiery rub. I knew a few of my light weight 'spicy' eating friends would die if I made it too hot, so light all the way was the theme here.

Three and a half minutes on each side lead to a juicy perfection. One thing I cannot stand is dry and over cooked swordfish. If you buy them with some of the flesh/skin still on, no worries, because it comes right off after cooking. These were not frozen, this day's catch. The skin is rubbery to eat though, so just remove it after cooking; it does help keep the steak moist.

The summery garnish you see is simply pineapple, blueberries (not in season, but we still buy shipped in brands, and eat them with cereal), scallions, grape tomatoes, cleaned and seeded jalapeno, garlic, and Meyer lemon juice. Chop, mix, and stir occasionally- at least three hours before cooking to meld flavors.

Chris over at Nibble Me This and I laughed at how hard core we are about grilling all year long, and in the dead of winter. I made hubby go out and clean the snow off the grill, and clean it out for me- I also told him that it would be used the next day for our New Year's Day meal, and his appetite obliged. Wait till you see what Chris schooled me in for the next day's meal!

When my son and I first moved to the NE five years ago, the neighbors all keep their grills covered during the winter, while mine gets used at least five times before spring. We got lots of strange looks, before they built our separating walls. I grew up with my father grilling all year long.

Lobster Bisque Meets Farro & Poblano

2011-01-03T11:11:00.003-05:00

Seems like I should learn to go back to leaving the stems on the pepper for a nicer presentation right?

In order to do that you have to roast the outside of the peppers, then steam them in a plastic bag; remove the skins, and then stuff away.

Well, its so much easier to fill them with the filling and placing lobster tail pieces this way...

The last time I made stuffed peppers, I used what they call Italian peppers here in New Jersey, and stuffed them with slow cooked short rib meat, cheese, and pumpkin seeds. This time I used a quick version of lobster bisque cooked Farro. Absolutely Yummy! Another keeper recipe for my house.

Cut the lobster tails (this past year they have been only $5 dollars for four ounce tails, and simply enough per person for a dinner party, or casual eating) down the center underneath, and break open (gently, not to tear meat). Gently remove the tail meat and put aside. Just like a bisque recipe (my own as follows) calls for sauteed green onions, shallots in butter and oil mixture, then add shells for a few minutes; add vegetable or fish broth (will make broth from tails).

Then add Farro, pepper top pieces, garlic cloves (will soften while cooking), chopped sun dried tomatoes, and any other thing you might want to add. Normally you strain a 'real' bisque, but this is a rustic version and will stuff a pepper, so no worries. Cook Farro about half stove top time; it will finish cooking in the oven when covered with foil (basically steams). Oh and remove tails, they have leached their goodness into filling mixture already, and shake off any bits. Don't forget the calorie maker, heavy cream.

Take lobster tails and cut into two pieces, long way. Press one piece down into pepper, and fill rest of the way with Farro bisque mixture. Lay them into pan, and cover with left over mixture. Cover baking dish with foil and cook in pre-heated oven, 350 degrees for 20 minutes.

Poblano peppers will soften (Italian and Anaheim's did not, Poblano you could not tell I left them on), even with skin they are perfection! A bit of heat still remains with veins and seeds removed, but the buttery Farro and lobster flavor is divine...oh divine...and we still have two more courses from New Years remaining...a break was needed for the guests.

Add a bit of more heavy cream if you like, but there is some left in the pan; it makes it extra buttery. Did I say this was by far my favorite stuffed pepper yet! Not sure how I can top this one...

Butter Milk/Meyer Lemon Soaked and Fried Oysters

2010-12-31T17:58:00.003-05:00

Lets bring in the New Year with a four course meal!

Of course some wine and some champagne from our wedding we have been saving...will make it the celebration we enjoy around here.

First course- Butter Milk/Meyer Lemon soaked and breaded Oysters over Mache and Spinach Salad with a butter milk tartar sauce dressing (a dash of horseradish, chopped pickles, onion, and squeeze of Meyer lemon zips it up a bit!)

Happy New Year Everyone!

I have to get back to my other courses. We plan on celebrating all the way past midnight. Everyone else will scarf this down, I will have just a bite...good thing I went to the gym today.

What else is coming...stuffed peppers...swordfish...then dessert...

Christmas Sweets

2010-12-26T11:33:00.000-05:00

One thing my younger sister and I have never gotten to do together is duplicate my mom's recipe for her Christmas goodies. We got a chance when my son and I drove down to Texas. I always stay at my oldest friends Cheryl, so we all decided to do some candy making- Peanut Butter Fudge, Rocky Road Fudge, Gingerbread Squares, Caramel, and something we had not had since our childhood- Date Nut Roll. I had to hunt far and wide for this recipe.

The recipe was incomplete, so I had to alter it as it cooked. A Few recipes of Date Nut Roll Candy called for-

2 cups of sugar, 2 cups of milk (I used heavy cream and milk), some called for a hunk of butter, which we laughed; begin to dissolve the sugar in milk and bring to a slow boil (will become grainy if too high). After the candy thermometer reaches 'soft boil' or 234 degrees, remove from heat and stir in 1 cup chopped dates, 1 cup chopped pecans or black walnuts, and 1 teaspoon vanilla. Pour onto butter wax paper and form into logs, wrap and let cool. Some things we learned- Do not cool in fridge, stir too long, use fresh dates over dried, and clean up pans and equipment as quickly as you can, or you have a sticky mess. Enjoy!

Cutting the caramel into pieces and wrapping is better when you have others to help, otherwise its like surgery my friend and I decided.

What childhood goodies do you remember that you either make now, or think about making?

My little sister Mary and I have always been close. We talk almost everyday on the phone. I am flying her up to New Jersey from Texas for her Christmas Present in February.
I have had the pleasure of having sun and warm weather in Texas, lots of snowing in St. Louis, and now am flying home to snow storms in New Jersey.

Happy New Year Everyone!

Roasted/Mashed Christmas Turnips

2010-12-18T14:43:00.001-05:00

Every Christmas I can remember... I have enjoyed fresh roasted and mashed turnips. An easy and tasty dish to make for any gathering. Actually...I cannot believe I ever turned my nose up at these when I was small. My grandmother would grow them, use the green tops to saute and serve with beans and rice, or roast the turnips and then served them mashed with onion and butter.

Persimmons have been showing up in Whole Foods, so I grabbed a few for a dinner side...

What are your traditional holiday sides? Or have you created new traditions?

A Personal Note: I am having a great time with my son in MO. I love his girlfriend and we are having a blast bowling, cooking (she is vegetarian, so we are eating healthy!), going to social gatherings. Now we are heading down to Dallas to visit family and friends...a surprise visit!

Here they are dressed up for a 20's Murder Mystery Party- Sly Sleazy and Mrs. Vicki Ravioli...neither were the killer... I did make my son his favorite dish, smothered steak for today's meal. A mother loves spoiling her baby!

North Of The Border Tacos

2010-12-12T13:18:00.002-05:00

These fish tacos are made with a few of the Arizona afternoon Farmers Market purchases- I attended back in August while visiting hubby as he worked. The fish is dredged in Mesquite flour (made from mesquite beans- I lightly smoked the fish after dredging, and finished off in the oven), Tepary beans, and Ciolim Dried Cholla Buds.

I used a thicker and sturdier fish for this dish- hake, whitefish or Poor John as it is called; otherwise it will fall apart before it gets to the tortillas (talapia is often too thin). You can make your own tortillas for this dish. Whole foods carried blue corn flour, and I brought back corn flour from Virginia last summer and after a few practices with the rolling pin you can get them to a thin state for tacos. No matter because they are good and flavorful in any form- each ingredient in these tacos brings a flavor to the plate. My favorite are blue corn tortillas. Something I learned to love on the road in New Mexico, and southwest restaurants that popped up in Dallas in my youth.

Cholla buds have a unique flavor that includes tones that range from artichoke to asparagus – green and vibrant. Once cooked, cholla buds will triple in size. These delectable desert vegetables love marinades and will readily absorb the flavors of whatever they are cooked with. Terrific in antipastos, chilies, salads and sautes, use them as you would artichoke hearts or asparagus tips.

All of these ingredients are low in glycemic index- so great for diabetic eating, or for losing weight and maintaining a healthy diet.

Happy Holidays! I will be with my son in Missouri for the next two weeks helping him pack and move- He and his girlfriend are going to Korea as students and to teach for a year...an new and exciting turn in my life...he expressed his deep affection for her, so I may have a new daughter in the future...I am also meeting her family for the first time, as we are spending Christmas together. I will be around to read your posts...Peace to you all...

Short Rib Stuffed Peppers

2010-12-05T09:26:00.002-05:00

Want to try your skills at making one part of the dish the night before- melting off the bone succulent ribs, then remove the meat and stuff them into peppers the next night? It was not an easy task...

About two weeks ago we had dinner with two couple friends from our American Wine Society group at Daryl Wine Bar & Restaurant. Daryl's is based on one simple concept; pairing the most innovative and modern American cuisine with unique and hand selected wines. The menu changes, and it had been a while since any of us had a meal there. I noticed they had this appetizer on the menu- Short Rib Stuffed Pepper.

We all ordered, and the plan was to share every dish six ways.

I felt my appetizer was a little 'short' on flavor. The beef broth they sat in was made from the bones, which was rich and flavorful, but was lacking on flavor in the meat and pepper. My feelings were that if this dish were made in my own kitchen- it would have to be more intense.

One night I slow roasted the short ribs (beef or pork is okay) with my own dry rub recipe. When cooled a bit, I shredded the meat. Once off the bone I added some barbecue sauce, tomato and jalapeno bits, and pumpkin seeds, then it was placed in the fridge over night. I decided not to roast the peppers and remove the skin, as the restaurant had done (careful though, the peppers split when cooking due to over stuffing them), feeling fresh whole Italian peppers would be fine slow cooked in beef broth (broth I made from the bones and juices of ribs).

I slow cooked the bones with carrots, celery, onion, a few spices, and the juices from the slow cooked ribs. Carefully scrapping any marrow and bits from the bones in the final reduction. This was not enough broth, so I added sugar free beef broth to my mix when actually cooking the rice. (next night) Just before the rice was done I added the stuffed peppers and covered the pan. Turning down the heat so not to over cook rice. The rice, broth and peppers melded nicely.

In another pot I sauteed left over rib meat with onion, tomato bits and kale in a dash of olive oil. The combination of the three were wonderful. The pepper flavor rang out through the rib mixture, and pumpkin seeds added a slight crunch.You will have more than enough flavored broth left on the rice (and it does not dog bone), so make sure you spoon some over the plate just before serving.

A NOTE: In case anyone cares, my food has not been so 'pretty' lately. I have not been feeling well (a nasty cold), since hubby keeps bringing germs home the past month, but I also have been busy with my writing, consulting, and had an interview. I am proud to announce a start-up gourmet food company has asked me to come to work this next week in their kitchen. I like the idea of working for someone else for a while. I will head up production.

Grilled Octopus Sandwich

2010-11-30T16:15:00.004-05:00

Hubby and my son have always loved octopus in sushi, and prepared other ways. I however went towards the fried version with a spicy marinara. But in Spain I ate some of the freshest squid and octopus with my son and hubby's encouragement. What a delight. So I decided to buy some our local fish market. What would I do with it?

I decided pan grilling it would be fun, with a Spanish Sheep's milk cheese. Similar to a soft Goat's milk, and on grilled bread, then served with a salad. I recommend putting a brick on top when cooking. Otherwise they looked like dancing acts from a children show, and the tentacles shrivel up.

For show I put them whole on the bread, but I suggest you get out the cutting board and slice slice slice!

Octopus marinade (in a baggy overnight to tenderize)- I used this recipe for Greek Grilled Octopus on the internet, and it was quick. He was right, outside the fact I did not use skewers, a grill, or have a smokiness, but the marinade and grill pan cooking method rang through. I could see Nibble Me This trying this! I added fresh cooked Balela to the greens, therefor adding zing and more fiber.

Don't be scared off by the fact that this Greek dish requires whole baby octopus:

How About Some Chow and Chatter

2010-11-27T20:42:00.001-05:00

I was so excited when Rebecca of Chow and Chatter announced she had developed her Apple App! No I wasn't, I was jealous LOL Yes, a little! but you know she is so cool to know how could I not go over and put it on my new anniversary prez. Hubby surprised me at our hotel when we returned from the youngest of eight siblings wedding (and final). I am learning how to use the new gadget, and downloaded her Chow and Chatter app on my iPod touch.

Hubby asked what it was for, and I said...when I send you to the store for ingredients for a meal you want, and you cannot get a hold of me. "What" he said. Yes sweetie when you want something special for dinner, or are just hungry you can go on her app, pick something out, and then the recipe and ingredients are right there! He still looked at me with a blank stare, and I said "Oh okay, then I will have it when I am out with you", and he began looking at it.

The app is so easy to use. Right at your finger tips are recipes, Rebecca's website (for reading when you have to wait in line), and so many possibilities for healthy meals when you cannot think of what you want on a minutes notice! I love her app, and am so happy to have it on my iPod Touch. Go check it out, and here is some other information below. OH, PS- its only $.99 to upload it!

After making some Lamb Barley Soup to get us through the weekend after the holiday eating, I am going to sit back, sip down some and play with the iPod Touch to see what I am making this week from her app!

Chowandchatter.com is proud to announce the release of its recipe app for the iPhone, and other compatible Apple products. It features a selection of the most popular global recipes from the food blog complete with easy instruction and pictures. The app comes with user friendly search options by cuisine, ingredient and by dish and allows you to email your favorites to friends or family. The app also has a link to the Chowandchatter.com blog allowing you to enjoy reading it on the go.

Stay tuned for periodic updates complete with more mouth watering recipes making it a cooking application that will never go out of date. We invite you to treat yourself to the gift of learning new and healthy recipes from around the World, or gift it as a fun stocking filler to friends or family.
About Chow and Chatters Author

Rebecca Subbiah RD, SRD is a registered dietitian in both the UK and the US, a food blogger and radio host. Food and travel are her passions and through traveling hopes to inspire others to try new recipes from other countries that are healthy and easy to make.

Rebecca Subbiah RD, LDN, SRD
www.dietitianforhire.com
http://chowandchatter.com/
http://twitter.com/chowandchatter
http://www.blogtalkradio.com/chowandchatter

The Gift of Giving is upon us!

2010-11-24T06:49:00.003-05:00

My own family was less fortunate in many ways when I was growing up, but my mom always taught me- you can always volunteer your time, and there is never too little for sharing with others. We would go out and collect can goods for the local church pantries, she would make extra pies and other food for the church to give to other families. Families are under stress during this time of the year, because of pressure to give their families gifts and to have good food on the table. Giving on all levels does help ease the stress on so many levels.

When my children were young and the holidays and cold weather would approach, we would volunteer to hand out blankets and meals. Anelisa and Aaron along with me, loved making others smile. However I also told them we should act as though it was Valentine's Day and Christmas every day of the year.

I was happy when my friend Elaine emailed asking to share the news about Silver Diner. I am hoping this becomes more than a holiday event for the company...

UOSS Proudly Announces 11th Annual Thanksgiving FEASTival Dinner
Hosted by Silver Diner in Cherry Hill and Cathedral Kitchen in Camden, NJ

Union Organization for Social Service (UOSS), in conjunction with The Volunteer Center of Camden County, will host the 11th Annual Thanksgiving FEASTival for Camden County’s low-income working families, veterans, and disadvantaged community members on Nov. 25 from 10:30 a.m. to 1 p.m. at the Silver Diner on Route 38 across from the Cherry Hill Mall and from 11 a.m. to 12:30 p.m. at Cathedral Kitchen,1514 Federal St., Camden, NJ.

The Thanksgiving FEASTival rewards people with a luxury many of us take for granted – a traditional Thanksgiving dinner with all the trimmings and lots of holiday fun. UOSS developed the FEASTival 10 years ago in response to the need expressed by many working families struggling with the cost of providing a Thanksgiving dinner for their families.

Silver Diner and Peggy Grossmick, Operating Partner for the third year in a row is paying it forward by providing 200 turkeys and all the fixings to help feed 500 families in the Camden, NJ area this year.

If you would like to help in your area, contact local family services or government agencies to see what you can do. Make it a year long effort to help those in need. Some open mic performers have taken to performing at local retirement and assisted living homes to help bring music and poetry to a few forgotten elderly this year. Something we have wanted to do for has finally come to light.

For more information contact the Volunteer Center of Camden County at (856) 663-9356.

This year I have given many gift cards I myself received for gifts this year to others I knew might not otherwise be able to enjoy such luxuries. I myself have more than I need (my dish and catering closet is busting at the seams), and heard one girl really enjoyed shopping at the William Sonoma store.

Another company who is also interested in helping the less fortunate by bringing some of the leading fair trade artisan products is NOVICA. They contacted me a while back asking if I was interested in checking out their products. Novica is similar to another company here in Princeton which sells products many of us might not have access to otherwise. Doing this provides work and an income for those who struggle to survive in other countries.

Novica works with National Geographic to give talented artisans around the world a place to express their artistic talents and provide access to the world market. They have thousands of top fair trade corporate gifts and home decor items on the website. They have many things that would interested food blogs such as yourselves for entertaining during the holidays, or any day of the year.

Novica Philosophy- At the deepest essence of our philosophy, we want to create a bridge between you and the many talented artisans across the globe. We want you to know about who you're buying from. We want you to feel that attachment to the product and to the hands that created it.

DISCLAIMER- I feel the company is sound and the products are worth their value. Actually many things are more than reasonably priced. Many friends who are local and artist from abroad as well as myself, believe in supporting the arts.

I have not been paid by either companies (Silver Diner, or Novica) for this blog mention. Actually I decided this summer not to continue promoting products on my site, due to my husbands and my own feelings about corporate shilling. This will be the last company CookAppeal promotes. The gifts received by Novica are being donated as gifts to the less fortunate. Purchase one of their products and make it an angel tree gift!

Try these links-

gifts for mom

gifts for him

bracelets

Black Seedless Grape Tuna Tartare

2010-11-22T12:31:00.001-05:00

In the mood for Tuna? Want to take tartare in another direction? While looking up recipes in my Asian books, there was a recipe using pears. I did not have pears, but I had lots of black seedless grapes the.They are sweeter, not the sour punch the green and purple variety can be at times. Let them sit and they just sweeten up as days go bye!

How in the heck do you crush grapes with out stomping on them? Hmmm, a tenderizer? Nooo, too messy. Use a plastic bag? No, would lose too much of the juice in the plastic. Look in the drawers for a lost gadget? Yes...

Viola! The garlic press; it worked beautifully. Used 12 or so grapes along with a dash of rice wine vinegar, soy sauce, shallots, home made chili paste, olive oil, salt, pepper, mashed roasted garlic, and a tablespoon of some fresh squeezed lemon.

Cut the more tender loin part of the tuna steak into small pieces, and let it marinate for about thirty minutes. Use the tougher, membrane ends of the tuna for searing after marinade. Serve with a three green salad- saute dandelions, Swiss chard, and kale with tomato bits, onion and shallots, a dab of mustard and roasted garlic. Adds a nice bite and flavor to some brown rice.

We love rare and raw fish in our house, but it is not recommended for pregnant person's and anyone with a sensitive stomach to eat fish and meat this way. You can marinate and then fully cook it through if you wish. I used sashimi grade tuna steak for this recipe, but there are still no guarantees. Buy fresh, and use immediately.

Hake & Autumn

2010-11-15T16:46:00.004-05:00

My favorite time of year- I adore fall and its bounty of color. We got married in October, love all that is pumpkin and squash! I also am adoring all the pumpkin and squash recipes out there, fantastically presented on many of your sites, so I thought I would share this one I made incorporating a whole grain cereal. Something I was told by the dietitian to use as a filler snack when I am hungry, and I am hungry throughout the day it seems.

Fresh market catch- Hake with an organic apple and acorn squash stuffed with crushed cereal, and a dash of maple syrup.

For years I did not like eating meals with a fruit twist. Now I adore it, as long as my taste buds have that spice finish. Spicy, like chipotle.

Puree apples without skin along with some apple cider and poppy seeds, and a sprinkle of chipotle (dried smoked jalapeno in coffee grinder- to a powder form). Acorn squash cleaned, halved, and filled with whole grain cereal, onion, white sweet potatoes, parsnips, apple pieces, drizzle of maple syrup, salt, pepper, Jamaican allspice powder, and less than a pinch of chipotle powder. Don't forget the crushed cereal, and there are some out there with less than 5 grams of sugar added that taste good (not panko or bread crumbs when eating gluten free like I am, but you feel free too).

The sweet balances out the heat.

More information on Hake (my fish book, and on-line)...

Hake is the Rodney Dangerfield of the whitefish world. It's the fish that just can't get any respect. At least that's the story in America, where the seafood industry goes to great lengths in its efforts to perpetrate a hake cover-up.

In places like St. Louis, hake is called jack salmon. The Midwest, where until recently most people didn't know the difference between a cod and a coho, is a traditional dumping ground for cheap fish. On the West Coast, home to one of the largest hake fisheries in the world, seafood processors changed the name of Pacific hake to Pacific whiting in the 1970s in a fruitless attempt to give their fish an image boost.

When it's not being passed off as some kind of a piscatorial puzzler, hake is simply sold as whitefish, or more often as "fried fish."

Date with an Endive

2010-11-10T18:17:00.003-05:00

This may look like a chensy date, but not really- its packed with fresh ingredient flavor...

We love date or fig compote, along with goat cheese and almond spread on endive and served with arugala salad (dressed with lime and olive oil). There is just nothing more to say, except share the recipe...

Cut up dates, shallots, and saute together with a few tablespoons olive oil; add garlic, salt, pepper and chili powder, along with a splash of orange juice or apple cider; stir for a few minutes on med-high; then remove from heat, and continue stirring until thickens. Spread soften goat cheese onto endive, and then top off with the date compote.

Serve over arugula, or salad of choice.

Drizzle lime juice and olive oil onto entire dish; add tomatoes, or sliced apples (optional).

This batch I have wrapped with prosciutto San Danielle, serve with a Pinot Noir.

After having a horrible experience with a chain market's meat department recently (putting meat out that was horribly smelly and out of date), I have decided to only shop whole foods for my beef, poultry, pork and fish needs. I am also eating and cooking with uncured sausages by Nimen for my diabetic menu (not diabetic meats, but if you eat this way; it will save you weight and health headaches down the road). We also have had a lot more fresh fish, so many posts are filled with wonderful new recipes.

Can you dig Sweet Potato Crepes and Brussel Sprout-Apple Hash? Will tell you how it turned out next week!

Dreaming of Spain

2010-11-06T12:32:00.002-04:00

Sometimes you find there are so many things you want to share about a trip, but you do not want to bore people to death with the details. However it comes back to a longing for the trip in which you just had so much fun and such wonderful food.

I have quite a few special restaurants to post, but also many new dishes we have encountered in my kitchen.

Casa Paca was ranked #3 in the books for the best suckling pig. Their carpaccio was out of this world! The olives and local olive oil seem to bring it to life. Melt in your mouth.

You go in through the bar, and the restaurant is upstairs in the back area.

Looking through photos to see if I wanted to relive the experience I saw the one of hubby (top) in the square of a small town we visited after my son left. Just the walking around, site seeing, tapas and wine for lunch and dinner; it was wonderful. Most of the time we ate light, because we were saving our selves for a few special places and the suckling pig in Sevogia.

The suckling pig was not all presentation as portrayed in the video and brochures we saw, but it was fantastic (not so great for photo). We want to go back to Spain. So much to do and not enough time or stomach space for all the goodness!

That is all there is too it, we fell in love with Spain. This photo is just outside of two towns surrounded by castle walls.

"They do not waste any part of the animal" hubby said the next morning while roaming in a central market.

Three Step Squash Soup

2010-11-02T14:09:00.002-04:00

A friend of mine called from the market and asked what I thought about using butternut squash in soup. I had just made a few of my own creations a few days earlier and had some thoughts to share.

1) Step- "Roast the squash with maple syrup and seasonings before adding it to your chicken stock" I told Phil along with how roasting vegetables before making soup, similar to making stock, always makes a great pot of goodness. A tip I picked up years ago. Also if you are making pumpkin or any squash soup, do not let it just boil away on the stove with out checking in on it. It tends to lose moisture fast, and will burn with out you knowing, at least until the smell comes your way. No way of fixing that is there?

2) Step- He then asked what I thought about adding some spicy pork sausage. I said, "Of course, but make sure you add some pumpkin spice to give the sweetness of the squash an extra layer with the heat of the sausage.", and then added "Oh and make sure you take some photos, so I can share this with my blog readers"!

Hubby came home last weekend with a variety of butternut squash and sweet potatoes. So many possibilities run through your head. I even added some baked squash to a pot of spicy red tepary beans, and they were so good!

Phil reported back that night with photos and a report- "I did bake the squash with honey and olive oil/canola oil. The spicy sausage was just what it needed".

3) Step- "I used white wine to de-glaze the saute pan; added some chicken stock, milk and butter in the end to thicken, cloves, cinnamon and nutmeg to add that sweetness you suggested with the sausage" and man was this good Phil exclaimed!

Baking vegetables like this, or roasting them adds a sweetness and flavor. Rather than just boiling them. Always a successful soup tip that never gets old.

I know Phil is enjoying these leftovers, as soup is always better the next day!

(Photos from Phil Southard's IPhone! and his recipe below...)

butternut squash soup

3 Tbs of Olive oil/ Veg oil - 50/50
1 onion - diced
20 oz of Wegmans clean cut Butternut squash
2 cloves of garlic
32 oz of Wegmans chicken stock
spices - freshly ground or graded
clove
cinnamon
nutmeg
1/2 cup of 1% Milk
1/4 cup white wine
salt and pepper
honey
2 tbs of butter

pour chicken stock into large pot and bring to slow rolling boil
while stock is being heated, saute the onions for 2 minutes
add squash and saute until squash is browned. before squash
finishes browning add garlic to sweat it. Be careful not to burn the garlic

when squash is browned add white wine to sauce pan to deglaze the pan.
next pour contents of saute pan into the now boiling stock.

poach the squash in chicken stock for 15 minutes. After 15 min, turn the heat down to medium and then use a slotted spoon to remove the squash and place into a blender. Puree the poached squash. When finished, pour pureed squash back into the stock pot. and return the soup to a boil for 10 minutes then reduce the heat to medium. next add the milk and butter. next add clove, cinnamon, nutmeg and honey to your liking. then salt and pepper the soup and reduce until the soup coats the back of a spoon when dipped into the soup.

Happy Cooking

Phil Southard

Sunny Side Up, Silver Diner in South Jersey

2010-10-24T18:51:00.002-04:00

A New Jersey Diner, Silver Diner- Diner is a 'silver' word in Jersey, maybe even golden. A prized possession in history and in a destination eatery for the family, seniors, or just for the hungry. I wrote a poem about diners, and probably should get it performance ready, because this place is note worthy.

At first glance it looks like another glimmering (pre-fabricated, written history tells us all of this) stainless steel, off the road of hunger, decent prices, and a plate piled high. Each diner is unique to its own menu, cooks, family owners, and have changed very little over the years.

This diner caught my attention. The menu had featured options for gluten-free eaters, diabetic choices, and heart healthy. You say, many already have this, but not with limited and regular options. The menu was not sooo large, that a decision had to be man-dated for the waitress to get our orders. We knew quickly what we would have. Okay, what I am trying to say is...some diners specials and menus are just way too big!

Crab Corn Chowder- Very filling and full of crab meat! I would go back for this...

Mozzarella Pesto Ciabatta Sandwich (above)- The Chef's specialty item on the menu, not so good for gluten-free (hint Chef), and fantastic flavoring- I say vegetarians you have a winner, and I would crave this if I was in the area!

Sweet Potato Fries- Not such an easy thing to get right. A friend and I discuss this, they are either too thin, or too fat. These were perfect, soft inside, just the right amount of crisp on the outside, and sprinkled with corn meal like one should! (Oh, and they have Louisiana hot sauce if you so chose to dress them up!)

Coleslaw with craisins- Like my dinner guest, I am always on a quest to taste coleslaw. So far the #1 winner is in Folkstone, GA, but we will take this any given day in Jersey. She even took home a quart for later! Not too much dressing, and the craisins added a nice touch.

Chicken Citrus Salad- A little too much fruit on this plate of spinach, but the chicken was cooked perfect on the griddle, and the dressing was perfect. So we would order this again, just easy on the strawberries...

Guacamole Bacon Burger- BBQ blasted the menu read, and a southwestern dressing to boot, but too much for me. Noticing right away it was oozing with sauce, we had a bite of the meat to see if it was cooked to order, and it was. I am not sure why we ordered a burger, maybe it was the 'guacamole' stuck out on the menu. They have 'Burger BYO', and if this guac burger is not your bag, you can order it 'your way'.

Apple Pie- Encouraged by the waitress we ordered a dessert to balance out the tasting. This was warm, and drizzled with caramel, a light touch I might add! Good cinnamon flavor rang through. Grandma would be proud.

Wow you say, that is a lot of food, but we shared, nibbled and took home left overs!

Silver Diner, 2131 Route 38, Cherry Hill, New Jersey- the staff was friendly, the prices were very good, and the food was delish...they even help steer you to the specials of the day, describe all the menu items if you chose to ask a million questions, and have good soup choices, which is one thing I like. If your in the Cherry Hill area off Route 38, we recommend you stop in and have a great meal!

Blueberry Crudo Tacos and Orecchiette Salad

2010-10-17T16:32:00.005-04:00

Crudo is the Italian take on sushi, and in my house, we love both versions. This is a scallop version I have made before, but by adding summer blueberries from New Jersey farms this past summer. You could make this dish all year, but I hear blueberries have gone up from 4.99 to almost 6 dollars a small box. They are healthy and tasty, but a bit bitter during off months. Simply slice the scallops into at least three pieces, after draining the water (paper towels work fine, or colander).

Using roasted red peppers preserved in oil, a lime, a few ounces of Blandy's Madeira, and chiffinod basil in this recipe it was a nice light meal with a salad. Light salt and pepper. I am learning how to make brown rice flour wraps, dusted with white rice flour. They are healthier than regular flour, but not always great as left overs. Working with them is best in a skillet, but you can steam them in between wax paper stove top rather than frying them in oil, or use Indian dosai (soaked rice, uncooked, and black urad dal) if you are seeking other gluten free/low carb alternatives. Can be purchased in Asian Indian Markets.

I cooked up some Orecchiette pasta for a more filling meal for hubby. This gave it an extra layer by adding some extra red peppers, their oil and lime over the pasta.

Tepary Beans and a Hungry Chef

2010-10-12T14:01:00.001-04:00

When hubby and I were visiting Arizona we stumbled upon an evening Farmers Market. The heat is so intense early morning and throughout the day, they have it in the evenings. There I found some beans I had not tried before- Tepary Beans. Deciding what to do with them the past few months has been daunting with the trip and a time crunch. I love to get creative, and did not want to just throw them in a bowl as a side dish. I wanted them to shine.

Howeverrrrr...an old memory of my parents eating them simply dressed as a main dish with corn bread. Or possibly make some unique baked bean recipe is floating around in my head, I have to find it. My parents would cut up fresh onion and jalapeno's, top them off, and they were great! However, I do love sweet and spicy baked beans, but with my diet concerns, I had to watch additives and risk my sugar levels going too high.

Reading Tepary beans still hold their shape after cooking, and have this wonderful nutty flavor, I decided to match them with something smoky. What luck, we bought pecans at the Arizona market (soak the pecan shells for a few hours, so they do not burn fast). I could not find pecan wood for smoking brisket and had heard you could use the fruit to accomplish the same results. So I used my stove top smoker to cook and smoke two ribeye steaks.

Like most beans you soak the Teparies over night. (Reading) You cook them in water from 1 1/2 hours to 3 hours, so I was not sure. Using the pressure cooker works as well. I tried the 1 1/2 hour technique, medium high heat and cover with lots of water, and it worked just fine- adding eight cloves of garlic, celery, red onion, and a pinch of salt to the water to flavor them up. I wanted the garlic and saved the water for moistening the dish. I might use it as a vegetable stock, so I froze the leftover water for later.

The final result of our dinner- fantastic! Not to mention hubby getting to use his fancy steak knives from Toledo, Spain-

What did I put in my Tepary bean salad? I added small chopped red onion, pecan pieces (reminded me of cracking pecans for my mom's pecan pies and candy as a young girl, ugh!), chopped jalapeno, cilantro and cumin pesto I had made, 1/2 squeezed lime, the crushed garlic cloves, and a pinch of salt. What really worked with the beans, is mashing the cooked garlic along with 2 tablespoons of olive oil, a few tablespoons of the bean water, and a squeeze of 1/2 lime.

Yum! On the pecan smoked steaks (which I smoked twenty minutes, and then pan grilled in the top part of my cast iron smoker) with the beans on the spinach and mache salad.

I will find out what the dietitian thinks of this dish, because I was a little worried I had put a fatty meat (4 oz) with a meat substitute (beans and lentils are still carbs). Then I read that Tepary are among those beans with the lowest glycemic index, about 30. So along with dal channa, they are one of the better meat substitutes.

This bean salad will be on the menu again and soon! Check out this 'hummus' recipe using these beans...

Want to know what one of the nicest dietitian's we all know and love has to say about 'Loosing weight and keeping it off'? Chow and Chatter over at 'Eating Weeds' with this Hungry Chef!

Magma Volcano Oven Pizza

2010-10-08T10:19:00.000-04:00

Lets step back in time...before Spain and when this sandwich was whole...A few months ago while shopping for our Spain trip- I needed some good walking shoes, International Drivers License, gadgets, and more travel gadgets- we stumbled upon a quick bite to eat. A good one at that- Magma Pizza- Volcano Stone Oven.

Well, an eatery that offered more than just New Jersey Italian Pies- Mediterranean fare at its best!

I am not a big fan of pizza as I was in my younger years (or at least chewy crust), so I ignored the pie menu and noticed the Mediterranean items. I zoomed in on a salad but noticed something else, and hubby went for a piece of vegetarian pizza. Still hungry after the rather small salad, I went for an oven baked sandwich with artichokes, onion, mushrooms, and a tapinade spread (shhh, hubby dislikes olives, so I do not think he noticed!).

The food was served on the brick oven paddles- or in the bakers world, Peels. Duh! Did I not realize my favorite kind of pizza, the reason I do not eat any other- brick oven, in front of me?

Their oven is made of lava rock, bottom to top, so their oven heats up faster and is possibly hotter than the traditional brick kind. Oh how the crust was crisp like a thin thin cracker! The topping was also crisp. Normally people in our area would have to drive almost an hour to the nearest brick oven place, and now we have one just ten minutes down in Nassau Park Shopping Center.

I asked, they have been there four years. We just do not shop in that part of the center that often, or eat out more than once a month.

You can find their menu with things like Za'atar Break, one of my favorite new spices I use regularly, along with fresh Pita bread that puffs up when brought to your table, and hummus at Magma Menu.

Also, check out Simply Scratch, she made pita bread, and this is how it does look when Magma brings it to your table fresh from their oven!

Update, 10/8/10- Funny reading this post I wrote before we left for Spain, because I realize how often I would slip into eating bread, even if it did have vegetables on it...I have found out my sugar levels are border line diabetic, so now it is time to drastically change my lifestyle. I have started another blog, I know CRAZY! Yeah, but I feel it is time to turn my life around, so come over and read 'EatingWeeds'. A journey into my world of changing what is on my plate, whats in my glass, and other random discussions. I am hoping people can help each other ease into change, which we all know is not always easy to do...

The Food Cannot Wait, Nor I

2010-10-04T11:24:00.000-04:00

I am back from Espaina- Spain. We took a few days to make a trip over the southern border of France, into the Basque region. To visit a small village of Sare (Sara). We drove through massive grape growing regions all along the way, after leaving Madrid and Barcelona. I know this is jumping midway into our trip, but it is so note worthy.

Many people head into Bordeaux, and ship this region all together, and it is its own country in its own right.

You can go here and read more about Xareta, the bordering region of France and Spain.

Our food experience was a funny one. My son speaks very good Spanish (his first trip out of the country), but hubby and my French has not been used enough to cut through reading a Basque menu. The hotel receptionist was called in by the waiter who felt my son's Spanish, and our French was going to ruin his evening. We had a choice of three menus with a starter, entree, and a dessert for a very reasonable euro amount.

Hubby chose Scallop Pie with Cod entree. My son and I chose Squid starter, and Le Boeuf Pie (Veal Kidneys with mushrooms and potatoes on top). All of it very good, but I was unaware Aaron and I had ordered kidneys, or I might have rethought the choice. I saw 'le boeuf' and thought, "Okay I could go for some beef". He however heard the woman explain its ingredients of 'kidneys', and he thought "Okay, I am willing", but did not tell me until we began eating. The whole meal was good, and the wine made it even better.

If you get a chance to visit this region of the world, please do. So worth the winding roads in an overloaded rental car (meaning three grown adults- we however packed lighter than our Italy trip). Oh and watch out for those unlikely and funny encounters you will have on any trip to a different land...

Arizona Farmers Market

2010-09-28T10:43:00.003-04:00

I enjoy visiting Farmers Markets when we travel. I know, I said that before, but this one was really different. Because of the heat they have it in the late afternoon to night. I do not blame them, it was HOT! Over one hundred degrees daily while we were there. I have no desire to move back to Texas because of the heat- just visit my friends and ponder on the cacti. So many varieties.

So beautiful-

We had prickly pear candy and lemonade. Maybe I would turn into a Javelina. They like their prickly pears. I wanted so badly to pick some and bring them home, but they say you have to know when they are ripe. Throw in a handful of Chia seeds and you won't dehydrate-

I found it a bit sweet, but we added sparkling water to the mix and it worked wonderfully for a refreshing heat beater! I will share my market buys soon, I bought lots of fun things I have not cooked before, and have Spain posts to share.

Seems like there is so little time to do all the posting we have, right?

Not My House, Elvira's- Tubac, AZ

2010-09-21T10:43:00.000-04:00

I am back to cooking, and preparing vegetarian and simple meals during the week, but I have to say meals like this while traveling are superb moments in one's busy life-

Elvira's is a hot spot in an old-new town of Tubac, with lots of colorful history in Arizona, on the way back into Tucson from Sierra Vista. Tubac was the original Spanish colonial garrison in Arizona. It was depopulated during the O'odham Uprising in the eighteenth century. During the nineteenth century, the area was repopulated by miners, farmers and ranchers, but the town of Tubac is best known today as an artists' colony.

We had Tongue Molcajete with Salsa Verde Sauce- the mortar comes out piping hot, boiling like a volcano, with a side of beans and guacamole. I was apprehensive, but it was good. Tasted like chick...no beef! Strange though...it had bok choy and cubes of tofu- Mex/Asian Fusion I suppose.

I had a spicy- Tamarind sauce over mesquite grilled shrimp on top of pineapple with rice and beans. Was a bit sweet, but I was excited to see the popcorn like topping, Amaranto (Amaranth). Doggybloggy sent me some that is in the freezer, so I have to use it now, or sometime in the future. Added a nice flavor to the dish.

Now the Honey-Prickly Pear Margarita was yummy, along with the sauteed mushrooms we had as a starter in corn tortillas. This is not authentic Mexican, but the spicy habanero salsa had me ordering another one.

Reminds me of visiting Velva of Tomatoes On The Vine- Refreshing and you could almost taste it!

Greens In My Pasta

2010-09-14T10:53:00.001-04:00

This may not be a pretty plate of food, but its pretty on the palate. Also a great way to get the greens in with dinner. I saute collard, or a mixture of beet greens and other tops with red onion in some oil and butter, then add fresh tomato sauce. Louis my boss the owner of Amalthea Cellars down in south Jersey always preaches about simplicity of recipes. In his wine and on the plate. His mom, Maria and I work in the kitchen on recipes for the winery tastings, and for my music and poetry gathers he host for me. Tomatoes, basil, onion, salt and pepper are the only thing she puts in her sauce. Let it sit for a few days to meld the flavors. She is right, I have gone back to basics this past summer.

Want extra flavor, add some meatballs, as I have done, ground buffalo with veal.

One thing I have learned moving here to New Jersey, mixed meats make the best meatballs. I grew up on plain beef hamburger, the fatty cheap kind, maybe a few spices, but they were bland. My mother new how I felt, and did not mind when I kicked mine up a notch once I moved out, with garlic and spicy flavors. However she might even like the ones I have learned to make in the past five years.

Pasta is only eaten once or twice a month here in our house, with my not tolerating gluten so well, but I have found one made in Pittsburg, PA- Pen Mac whole wheat. This pasta does not taste like the old versions of whole wheat, and it looks white after cooking. I called them and asked when they would make a gluten free version, and the owner emailed me and said he would work on it. Evidently Pittsburg is quite the pasta and sauce making town. You can order their products on-line if you desire. I have had them sent as gifts to hubby's family.

Locavore Eating- End of the Summer Blues

2010-09-08T10:44:00.001-04:00

Farmers markets, wine pairing, and eating local can go hand in hand. If you prepare yourself to feast upon its bounty, and except every bit of what you buy can be incorporated into a meal...then you can help keep your community sustainable.

Purchased: spring onions, beans, zucchini (Vegetable Marrow White Bush variety- creamy greenish color, oblong shape), other green vegetables, Elephant garlic, blueberries and lots of them! Duck breast and cut up chicken from Griggstown (only $1 more than whole), herbs, bread, and so much more!

Had on hand: fennel bulb, mustard, and all the rest of ingredients to make 'Blueberry Chutney' for desserts and sauce for the duck. Sad thing is...we will not see it again until next May.

Terhune Orchards has apple and other fruit available for fresh picking. This is where I got my blueberries for my sauce making, and 'Putting Up'. I am making plans to jar and sell locally, along with some chili paste I have been selling by the half pound. I plan on staying in the kitchen professionally any way I can, but over the summer I formed a group called Red Dashboard, and we perform my writing, poetry, songs. I was in NYC on Saturday, after getting invited by a Lit Group- Caper Journal.

If you want to hear my work, you can come over to my Creative TMI blog and listen...we need lots of practice, and I am still in the gym (not happy with my body shape), but enjoy; it will only get better...

Open Up The Hatch

2010-09-02T13:02:00.002-04:00

Release the flavor of chilies by roasting them is what I am talking about!

This past weekend, my Open Mic crew and I have begun an annual camp out at Parvin State Park. 'Fireside' Open Mic, and I do the cooking. I love it. One summer I was the cook for a Boy Scout camp with my son, and what fun it can be.

Bacon and Asparagus Omeletes for breakfast. Dowel biscuits over the fire. That was a tricky one, no photos of the burnt, stuck to the wood, partially edible mess. Fun memories though.

My father's old tools and camping equipment came in handy- like the hacksaw he may have used in a few heist, uh, I mean work jobs in his business for gathering wood. Our aluminum picnic table I have used for years, and a few TV trays that crack my friends up, because they look retro. Knives with scissors on them for opening up containers...oh, another day, another story.

So we had two options for cooking. A grill up on the deck of the cabin, and a pit fire circle further out. The first day we used the more convenient one upon the deck. I roasted the 'Hatch' chili's I found at Whole Foods. I was so excited when I saw them. Things are moving up here. Before you know it I will have better Tex-Mex, or at least a choice, rather than none. I used some pecan shells, and wood chips I soaked in the wood to do some of the open flame cooking. I brought them back from Arizona Farmers Market.

After putting them in a bag to steam off the skins, I chopped them up and put them into a Quinoa Chili, with sauteed onions, sweet potato (to add some sweetness and balance heat), yellow squash, homemade canned tomatoes, chicken and sausage. Not much meat. I wanted the Hatch flavor to ring out. I added water and the quinoa to thicken it up, make it more filling.

I also cooked fajitas in a grill cage over the open flame with a new concept of smoking I had not done before, and will put that up next...

No photos of the chili- photography for your blog is a tricky thing to explain when it comes to a group of hungry people. So enjoy our beautiful view, and look out for the 'Moderate' Big Foot sighting I photographed on the next post...

I am a selfish b....

2010-08-30T19:07:00.002-04:00

Okay, not really! Big WAMPP is over for this year. The winery is an easy gig, so now time to share this and I am making my way over to your blogs this week. Gosh I miss reading and ingesting all the blogs out there! I miss eating too. Naw, I actually cooked this weekend for my Open Mic crew down at our annual 'Fireside' Camp out! Will share how I got 'Hatch' chili's, and roasted them for...(to be continued)...

By R. Kurt Osenlund, Pennington Post

The weekend festival was the second for the Wine Art Music Poetry Project, a new nonprofit devoted to supporting area artists and performers, and benefiting congenital heart failure research.

On Saturday, Aug. 21, the Straube Center in Pennington played host to the Wine Art Music Poetry Project (WAMPP), an up-and-coming, nonprofit festival set to be held in various spots throughout New Jersey.

Designed to support local artists, musicians, poets, playwrights, authors and wine connoisseurs who may not have another outlet with which to share their passions, WAMPP also raises funds for congenital heart failure research.

“WAMPP is a charity fundraiser that I’ve been wanting to do for years now,” says Elizabeth Stelling, founder of the festival. Ten years ago, Stelling lost her 14-year-old daughter, Anelisa, to heart disease. After going through a serious grief period, Stelling – a writer, artist, performer and chef who moved from Texas to St. Louis then finally to Jersey – was in desperate need of a creative outlet, and wanted to find a way to marry it to a good cause.

Stelling discussed her plans over the years with her artist friends, many of whom she knew through the open mic nights she organized in Princeton.

“They said, ‘when you’re ready, we’ll participate,” Stelling recalls.

And so they have. Saturday’s event, which ran from 10 a.m. to 8 p.m., boasted a full roster of performances, along with a smattering of artists and vendors. Set up through the parking lot and onto the lawn between the Straube Center’s two main buildings, the all-day affair featured a stage at either end, one devoted to music and the other to poetry and book readings.

Among the performers were C.J. Barna, an R&B rock musician who entertained the crowd around 3:30 p.m.; Phil Southard, a singer/songwriter who hit the stage at 4 p.m.; and Ed Hines, a poet-turned-musician who serenaded guests at around 1:30 p.m.

At the poetry stage, local poet and author Phoebe Wilcox read an excerpt from “Recidivist,” her published collection of original poems. Wilcox also mentioned that her new novel, “Angels Carry the Sun,” is due out Sept. 15.

The vendors who lined the path between the stages included Amalthea Cellars of Atco, N.J. (the “official winery” of WAMPP, which hosted the project’s debut event on July 31, and will host its Harvest Event on Oct. 23); a face-painting booth, where Christina Miller of Hightstown drew mini-masterpieces on children’s cheeks; Jeanine DeNitto, a mixed media artist selling quirky, handmade dolls; and Randi Millstein, whose company, Randi’s Gourmet Foods, is especially known for its artisanal biscotti.

“This is totally a volunteer event,” Stelling said. “Nobody’s being paid to do this. They help me and I help them. I like helping the little guy. A lot of these performers were playing in bars and in their living rooms. This gives them a way to bring it out and share it.”

And, of course, it also gives them a way to be part of something that can help sick kids in need. All of the money raised at WAMPP events – which typically advertise a $5 suggested donation – goes toward congenital heart disease foundations and children heart camps. Proceeds from Saturday’s event were donated to the Children’s Cardiomyopathy Foundation.

Stelling says she has big ambitions to bring WAMPP to many locations, and she has targets like New Hope and Lambertville in mind.

“I don’t just want to limit it to music; I want it to be all genres together,” Stelling says. “I want to bring the spirit of open mic – this element of art and music and poetry and wine – all over.”

{Photos and article property of Pennington Post- R. Kurt Osenlund- Published: Wednesday, August 25, 2010}

Oh BTW, I did not say "I like helping the little guy", poetic license from the writer! I said, "Starting open mic gave each of us a chance to come out of the living room after raising kids, or whatever, and dive into our passions of music, poetry, etc... I did it for myself, so I could perform my spoken word writing again! Oh well, I thought it sounded like I was looking down on people, not what I really meant...Oh, and I promise, no more WAMPP post until next year...time to get back to my real job!

Art You Can Eat

2010-08-25T23:27:00.008-04:00

Most of my friends in some way or another in the past ten years have been laid off, gone back to school, and tried to re-market themselves in the bad economy (started in Texas ten years ago and followed me to the NE), and only a few have succeeded. Their savings have dwindled, and now are looking at working straight through retirement. Is this true for you? Do you believe the economy is coming back as annalist have said? Have you re-invented yourself? One woman has, and I want to share her story...

My phone rang two weeks ago, and this familiar voice said "E, I think we know each other". After talking about how our lives have changed in two years, the poor economy, so she started her own business, and asked if her products could find their way into the WAMPP Festival. I of course told her "food is art", and she was welcome to join us.

Randi Millstein found herself in a no win situation with her job- not liking what she did and the uncertainty of cut backs. For the first time in her life she toyed with the idea of biting the economy back by working for herself, but how? She noticed a recipe in a Food and Wine magazine for an unusual savory biscotti and thought to herself, this sounds good, and I bet others would like it too.

After tasting her twist on the biscotti, friends and family told her she should sell them. On a shoe string budget she sought out a kitchen, got a certificate to start her business, began experimenting with flavors, sizes, packaging, and Randi's Gourmet Foods was born. The packages are adorned with a small photo of Randi and her trade mark 'colorful' head band, her name, and ingredients. Did I mention they are low fat?

I sat with her as she explained how she mixes and cures her dough one day, pans it up the next, bakes it off, and then packages it for vendor sales. Over time she has learned what works for her, and has taken classes in business start-up. She does all the work herself. Even loads it all up into her car, heads out on Thursday to flea markets, farmer markets, and eventually found her way to WAMPP this past Saturday. People taste her foods and after discovering how good they are, and buy them up. Local is the name of the game these days.

Turns out we knew each other from a food and wine event she attended I had catered two years ago. Watching her move the entire time we talked, I knew I was impressed with her willingness to beat the odds. She brought gourmet art to my festival, and her products are affordable. Randi's Gourmet Foods started with multi flavored biscuits, now moving into crackers, and is on it's way to making a few sweet treats.

The shelf life on this product? At this point it does not matter (around three months, baked fresh weekly)! Why? Because people eat them before they make it home Randi says to me, and then we laugh. Guilty! I might be able to convince her to send you some to try once she expands the business. Now spending the afternoon with her, my wheels have begun to turn on getting my barbecue sauce and chutney in production.

Randi is not rich, but like many of us who work for ourselves, she is happier, and is control of her own destiny! Her future plans? To bring them to the local gourmet markets as soon as she feels the products have been perfected. "Tweak some recipe and business details before I hit the market running", she said handing me another bite of the newest sample of cheese crackers. While crumbs are flying all over my blouse (I am safely sitting far from her work station), I tell her, "my taste buds think they are pretty perfect".

I wonder if I can convince her to make gluten free versions?

Tomorrow 'Partners In Wine Club' is taking her product to a WAMPP Fundraiser someone is having for me, and I am pairing wine with some of her flavors, and will report back next Monday and Tuesday on the wine site!

{Photos taken by E Stelling, and property of CookAppeal, LLC- 2010}

News! The Big Day Has Arrived

2010-08-19T20:15:00.001-04:00

Nope, I am not quitting, I just wanted to share with you wonderful bloggers the reason I have not been over to your sites much; it is because this weekend is WAMPP- Wine Art Music Poetry Project, the big one. We had the winery event July 31st and raised lots of money for Cardiomyopathy. Our soft opening was great!

This is the big one, and I have been running around all week getting ready, and I will say this is a two martini night with all the stuff I have to check and double check. We have tents, we don't have tents, now we do...people are driving me batty! Part of the job, and I love it.

Enjoy some pics- of the buffet spread we had for the Amalthea Cellars guest, my new best friends (in blue chairs, they drank three bottles of wine, and I had a glass!).

I was running from the kitchen, and back outside. I have to figure out a better way to host and be in the kitchen, I could not move the next day!

Pasta and sauce, Chardonnay Caesar Salad with Chicken, Dill Potato Salad, Masa Boats, Roasted Red Pepper Bruschetta, Gouda Pasta Salad with Prosciutto, Fruit and Cheese Board- all for a $10 donation. Wine was sold separately. Donations were taken at the front entrance.

Artist set up tents with their wares, people all over the grounds, relaxing and watching the musicians and poets, and me performing with my new 'Poetry' band, Fora and Eli.

We went into rehearsal studio today and cut a CD, and will work on putting them on sale after first of the year, and all money from sales will go to this charity!

I am so excited I could kiss you all, so put your mugs to the computer and I will be back over next week! Smooch!

Wine Art Music Poetry Project @ Amalthea Cellars Harvest Stomp Festival will be October 23, Noon - 6 PM, come down and join us!

BTW Doc, we played your song for the crowd and I shared your story- I am going to do it again this Saturday on stage...I do this for all those we have lost, to remember and pay homage...

A Dog of a different kind- Sonoran

2010-08-16T11:42:00.001-04:00

Sometime after WWII the hot dog made its way down to Mexico, Sonora to be exact. Then it came back across the border looking like a mummy wrapped in bacon (mesquite bacon!), cooked on the griddle, tucked into a steamed bun, covered with beans, mayo, mustard, jalapeno sauce, and tomatoes. So I had to try it, against hubby's taste buds of course. He does not like bacon as I have said before, but I made him go with me to check out the place where even Man Vs Food ate just barely a year ago.

You drive around various areas of Tucson and see carts dotting parking lots like sculptures, and in many ways they are. Full of culture and food history they help make the lower class business man make a living in many ways. These carts are typically called 'dogueros', and over the past decade have become so popular there may be too many to count. We saw them in many of the northern part of Tucson, and on the way out of town heading southeast towards Elgin and Sierra Vista.

Food historians call it the Sonoran-style or Estilo Sonora hot dog. It originated about 20 years ago in Hermosillo, the capital of the Mexican state of Sonora. Street vendors sit and wait for the people to exit the clubs. Hungry, the masses gobble them up as a welcome snack from dancing and drinking before going home.

The Sonoran hot dog may take the phrase "with everything" to new heights, because it starts with a hot dog wrapped in bacon. Then you begin piling on the beans, grilled onions, tomatoes, mayonnaise, cilantro 'verde' sauce, and mustard. Just the thought of all this made me think twice about eating one, but after trying tongue and grilled octopus lately, I think I can stomach a few new ones. I am making mini-sonorans for an open mic cookout later this month, so I will let you know how they turn out!

They made it to California, but do not have all the 'extras' the Sonora dog has, and are called- “danger dog” (Tijuana hot dog). Some claim it originated in Mexico City.

I also found history on a hot dog from Austin Texas with peanut butter and bacon. My boss, winemaker Louis of Amalthea keeps telling me how good they are. I had never even imagined putting PB on a dog until he said something, and then I found this-

26 July 1962, San Antonio (TX)

Party foods to rain cheers at an all-boy gathering are these frankfurters. They are plump ‘n meaty hot dogs filled with peanut butter and bacon wrapped, broiled and then served in frankfurter buns.

FRANKFURTERS DIXIE
8 frankfurters
1/3 cup peanut butter
8 bacon slices
8 frankfurter buns, sliced

Slit frankfurters, lengthwise. Spread about 2 teaspoons of peanut butter in each slit. Wrap a bacon slice diagonally around each frankfurter and fasten bacon with toothpicks. Broil, turn so bacon cooks on all sides. Remove toothpicks and serve in frankfurter buns.

If you are counting calories, then a Sonora Hotdog has approximately 550 calories with all the toppings on it, and 340 of it is the hot dog on the bun. Fat grams and and sodium are high, so make sure you swim 60 minutes of laps or water aerobics, and make that 'Vigorously'! I did, and thank goodness hubby ate one quarter, but then I had one of his grilled chicken and corn tortillas with salsa verde.

Interesting Bacon Facts-

Warning Steak Lovers

2010-08-09T13:42:00.004-04:00

...because, if I am around and in the mood, then I might take down a cow! Or steal your steak when you are not looking.

Growing up in Texas (not always the cause) and eating lots of beef I cannot seem to stay away from craving it on occasion. My eating lifestyle has become more of a Flexitarian. We alternate meat, chicken, fish, and hubby has to eat pork at least once a month, no more. I have mentioned during the week we eat more vegetarian, but when in Rome...or should I say Arizona, Sierra Vista that is...try this place out.

Driving along the beautiful country side of Elgin, visiting some wineries of Arizona, we kept passing these signs...but what was up with the fences, which made us laugh...

Now the Ribeye I had...was the bomb! (Hubby had ribs) Oh how it was smokey charred on the grill, juicy, Perfection! and yes, I had butter and sour cream on my baked potato, and a side salad. I uploaded a calorie/exercise application on my phone (MyFitnessPal), so now I can watch what I eat, and see how my goal of trimming will take place by January! We ate light meals and dinner by 5:30...senior meal time, but he has to be on the base by 6 AM.

If you are in this part of the world, and want a great steak, visit Daisy Mae; it used to be a brothel, so they should know their meat...oh nooo, I did not just say that, LOL!

STRONGHOLD- Daisy Mae's Stronghold building is one of the, if not the, oldest building in Southern Arizona. She started out as a trading post in the very early 1870's, then became a U.S. Post Office, then a general store before being a stop on the stagecoach line. In the late 1800's it became a brothel for the soldiers of Fort Huachuca. There are still bedrooms there and the infamous "Charlie's Room", also known as the ghost room. Charlie was a patron during the brothel days and was murdered in a knife fight over one of the ladies. His ghost has been present at the building ever since, as numerous sightings and incidents have taken place.

Daisy Mae's building has been a series of restaurants for the last 60 years or so with the most famous being the G&M Stronghold until Daisy Mae's came along in May of 1993.

Daisy Mae's has won several awards since the original Daisy Mae's was established in Tucson in September of 1990. For two consecutive years it was selected one of the top 25 steakhouses in America by the American Academy of Restaurants and Steakhouse of the Year by the "Consumer Business Review" in March 1998.

Molho de Piri-Piri Lamb Sausage

2010-08-01T20:33:00.000-04:00

Before I say anything, I have to say how much I miss a fellow blogger we lost last week, Buffalodick- Opinions and Rectums We All Have Them...he passed away last Monday morning. I keep going over to his site to read his last post. When someone passes I believe their energy lingers for a while before they move on (my opinion). I keep expecting him to come over and say something clever, or respond to my emails as he often did. I learned a great deal from him. The biggest thing was that no matter how angry you might get at someone, just let it go, life is too short.

On my journey through foods in Spain I am still making a few Portuguese dishes. I believe their spicy influence such as this sauce/marinade, comes from Africa by way of Morocco and Canary Islands. We will be traveling to Portugal, Morocco, and South of France when we travel to Spain, so we are pretty excited about discovering all the foods they offer in restaurants as well as visiting a few family homes I have set up. We also will be doing some up close and personal winery tours. Tasting some of the finest in Portugal, such as the Douro Valley.

Molho de Piri Piri (traditional sauce or marinade that is offered throughout Portugal, often recipes and names vary) Lamb Sausage Patties- to make them a bit more Mediterranean and tone down the heat just serve some hummus and tabbouleh. Similar to a Merguez Tunisia sausage in flavor, and spice/heat, which is also popular in Portugal. (Chorizo tends to be milder in heat)- Piri Piri peppers are not commonly found in the US, so I substituted some dried chilies and added Piri Piri sauce I had on hand.

These are some dried chilies from my sister and her husband, who is Mexican born. The chilies are from their bush grown in a pot they keep inside in the winter, and outside in the summer. We pull them off the bush and eat them with meals at their house. My plan is to plant some and sell them to the locals from India, well it was a plan if I do not eat them all up. Tepin or sometimes called, Texas Chiltepin

3 garlic cloves, minced (I used Wild Garlic in addition to regular cloves)

1/3 cup white wine vinegar

6 to 8 fresh red chili peppers (I used some dried variety my sister and husband grow right outside their house on a bush-Bird Peppers he brought back from Mexico)

1 cup extra-virgin olive oil

Pinch of kosher salt

1/2 teaspoon dried oregano

Mix the garlic, oregano and vinegar in a small bowl and let steep for 20 minutes.

Drop the peppers (including their seeds) and the garlic mixture into a food processor and pulse to chop. While the motor is running, pour in the oil, sprinkle with the salt, and whir until smooth. Pour the sauce into a small glass jar with a tight-fitting lid and let steep in the fridge for at least several days, preferably 1 week.

Strain the mixture, if you wish, but I never do. The sauce will keep for about 1 month in the fridge. Shake well before using. (This mixture is also a quick version I learned for making Chorizo with a few extra re-hydrated chilies, and depending on how much crushed pepper you add; it can be very hot, these were!)

Piri Piri chilie sauce is as common to the table in Portugal, as our Tabasco sauce is to us. I experienced this sauce in a Portuguese restaurant up in Hoboken, NJ- Piri Piri. I was hooked!

Wild Garlic Potato Egg Bake

2010-07-24T14:27:00.001-04:00

If you are a business traveler then you know all too well what eating out night after night can do to your health, or even waistline. Well my well seasoned traveler hubby likes to get back to a normal eating routine once he hits the house. One of his assignments in a hot hot dessert state involves only a few dining choices, and I am sure he does not eat as healthy as he does in my kitchen.

Keeping it simple the first few days he is back, and remembering a wonderful breakfast at Tomato-On-The-Vines house in Florida- Herbed Baked Eggs by Ina Garten, I decided to play with the idea and make it an early dinner dish.

The night before bake up at least six red bliss or white potatoes, smaller in size, with olive oil and some course Fleur De Sel (sea salt) for flavor and coating, all wrapped up in some foil or a well covered dish. Bake for 350 degrees for about 1 hour and 15 minutes, or until fork tender. Sure it seems like a long time, but when food is pushed together it takes longer. The skins should still be intact and a bit crisp.

Follow the recipe for the herb'ed baked eggs (I used some of my wild garlic in the freezer in place of herbs), but place the potato (cut open) into a larger ramekin, and add the other ingredients the recipes calls for- bake for the same amount of time. Oh, and make sure you add the water to the pan with the ramekins, or it might burn the cream and eggs. Remember you want the egg mixture to jiggle, do not over cook; it keeps cooking after you remove it and it sits warm in the water bath.

I then spoon on some Shallot Confit (yep, one use of this recipe), and serve; it was a wonderful and a light meal for us both!

A shout out to 'Food Whore' and 'Figtree Appetizer', who has gone walking with me...what a great time we have talking which helps make the time fly! Hope your wearing your WAMPP Tee around this hot summer!

Shallot Confit

2010-07-18T14:30:00.000-04:00

Coming up with new ideas for salads and meals when eating vegetarian during the week can be daunting for me. Sometimes I get stuck on eating salsa or pico de gallo on everything. I also over dose on pickling so many veggies the minute the hot weather hits town! Oh and do not forget my love of hot sauce- however, eating some caramelized onions with fajitas recently gave me an idea.

I have had them before on dishes in the restaurant- Shallot Confit. We had some Lustau Dry Sherry left sitting around, well when hubby is not getting into it- reminds me of the Fawlty Towers episode when the cook drinks all the sherry then passes out on the kitchen floor. Basil, the owner runs back and forth to another restaurant for food to feed the guest...

Well I decided to make some Shallot Confit to liven up salads, roasted potato tapas, and a few other dishes coming up. There are a few basic recipes on the internet and in my Spain recipe book, but you will just caramelize them like you would onions, but at the end add the sherry and oil. Keep them covered in the oil for up to a month in the fridge. Use the oil to season other dishes like a soup!

Shallot Confit with Sherry

3 pounds peeled and finely chopped shallots
sea salt
3 tablespoons sherry, use real sherry and not store bought cooking sherry, not the same flavor
Olive oil- since I do not measure and just eye things, maybe about 1 or more cups to cover shallots, and once placed in jar you will want it covered- (no need to can if you consume and use in cooking over next three or four weeks, just refrigerate)

In a medium saucepan sweat the shallots to bring out sugars, then cook the shallots in the sherry for a few minutes (alcohol will evaporate, but sherry flavor remains); add olive oil over moderate heat, stirring occasionally, until very soft, about 15 to 20 minutes (until golden brown color)

Let mixture cool, and if more olive oil is needed add to top it off in jars.

Next post will show a few uses of the shallot confit-

Here is something I found on the internet addressing 'Kitchen/Poetic License' regarding usage of food terms that may or may not be correct, that seems a bit 'bitter', since the culinary world view has grown over the years, as chefs and cooks do as they please regarding recipes- My view is that if you see this on the internet or on a menu, then you have an idea of what they have done to an ingredient, as we all know...Shallots do not have their own 'fat', and if anyone really thinks tomatoes have their own fat, then something is wrong world...confit sounds nicer than Oiled Shallots, or Shallots in Fat, maybe Fatted Shallots might be nice...who does not love some fat...

What does ‘Confit’ Mean?

"We set the record straight!

First of all, ‘confit’ is pronounced ‘confee’. It is quite possibly the single most abused word in the culinary dictionary. Chefs ‘confit’ everything; tomatoes, aubergines, onions, fruits, coffee percolator, cuddly toy, kitchen sink, you name it and it’s on a menu at a restaurant near you.

Confit is the name given to a meat which has been cooked in its own fat and then covered and preserved in the same fat to prevent it from spoiling. That’s it.

A tomato cannot be cooked and stored in its own fat, it can be cooked and covered with olive oil (which is what they really mean) but to call it ‘confit’ is taking poetic license a little too far"- Miles Collins

Take A BIG Bite! Cup Cake Challenge

2010-07-13T10:58:00.002-04:00

Grrrrrr! My Iron Cup Cake tried to bite me back! (No, it is what I looked like after the judging)

Having been asked to be a judge for the South Jersey Iron Cup Cake Challenge, a charity event that raised $1,000 for the Kelly Award, and a $75,000 annual grant for juvenile arthritis research. I was all too eager to say "YES"! I was up to the challenge, of course being on my new exercise routine and eating schedule, well it was not on the plan...however who would mind if I took 25 bites...just small nibbles right? (well the one above was my favorite, so I took a bigger bite, others were sacrificed to file 13, sorry sweet lovers)

Well after some traffic due to road work on 295 south, I finally arrived, and still had plenty of cup cakes left to catch up on, and lots more. Not 25, but 31 cupcakes sat waiting for me! Oh my, was I up to the challenge? Had I remembered to take my antacids? Hmmm, I gave it a good try. Dinner- Sugar, and hopefully all homemade, and a good percentage of 'unbleached' flour. Naturally- Good.

The crowd was all hyped up on sugar with their knives, forks and spoons pounding the table with cries of "Let them eat cake"!... leading to a dangerous entry into the 'Party Room' of Pop Shop in Collingswood, New Jersey. Judges were waiting for me, and cup cakes were everywhere...you could smell the sugar and gobs of peppermint in the air, or was that french fries calling my name...no it was not as dramatic as that, but hey, I did not test them.

Using a fork I carefully took small bites- maybe two to get a good sense of the flavor, moistness, icing, and use of the theme- Candy.

The crowd was packed into the Pop Shop of Collingswood, New Jersey. An old fashioned 1950's ice cream soda and burger style eatery. Well known for grilled cheese specialties. Matter of fact- Bobby Flay paid The Pop Shop a visit to do a 'Throw Down' for his Food Network show. The menu offers up his own grilled cheese recipe of Applewood Bacon, Brie, on Texas style toast and tomato.

I ordered one to take home and share with hubby; it was pretty good.

I have to say there were some wonderful cup cakes, and very creatively decorated. So well done, we are hosting them at WAMPP in August. The theme- 'Wine & Hearts'.

The winners, like this young lady who won the 'Youth' competition where so excited as their names rang out in the crowd- she ran straight to her mom and began to weep. Get them while their young I say! Unfortunately the cup cakes were coming at me so fast throughout the judging, I barely got photos (below), so I cannot show you what she did, but it was tasty! Hands down all the judges had picked the same six as the best.

Adult Division:

1st Place-Deanna Gordon (Campfire Pb Smores- to the left of the photo above)
2nd Place-Molly Rowland (Molly's Monsters- was my first pick)
3rd Place-Rich Potosky (Reese's Cupcakes- the young man below explains the size!)

Junior Division:

1st Place-Annabelle Jiaconetti (Mini Me Mint Cupcakes)
2nd Place -Gwen Godisil (Gummi Worm Cupcakes)
3rd Place-Kayla West (Cotton Candy Cupcakes)

For more photos, or to enter follow the links- ICCC & Photos

More cakes...stay tuned for more information about the next ICCC taking place at WAMPP!