Wine-down Wednesday- Holiday Gifts

The Other Beaujolais

What a great way to get through your hump day when you get home by having a glass of good wine, right? All the planning, parties to attend, and just the shear fact of the holiday season gives us a reason to unwind and relax. Not to mention a bottle of wine is a great gift to pass along. Wine usually flows with no boundaries once the party really gets going.

Part of my 12 Days of Christmas, Holiday Cheer!

Before some of you get all "Where is the food Chef E" on me, I wanted to share my new 'Wine-down Wednesday' post. My way of bringing a little lot of education to the table for those who do not feel comfortable with their level of wine knowledge (not every post will be a book report).

Maybe you do know a bit about wine, or you know what you like, but are afraid to step out of the box. Wouldn't you mind a recommendation from time to time? I know I like it when my friends talk about something I have not tried before. Each week I will share some of my likes and dislikes, mingled with input from those around me who also teach me a thing or two. I feel sometimes that I am just a middle of the road wine drinker, and it would not hurt revisiting my former, and on going wine education!

Let me introduce you to a fellow wine enthusiast, AWS member, and friend, Adrienne Turner who writes about wine.

Just the weekend her and I were talking how people call us when they need a holiday gift for a party's host(ess) before or after the New Years holiday. Isn’t going into a wine store the worst experience? All those bottles, labels, and aisles and aisles of mind boggling inventory can make your head spin. Have you found yourself thinking “What the heck should I buy”? Or do you just reach for the old reliable bottle each time? I always try and encourage stepping out of the comfort zone and try something new.

With cell phone technology and better cameras, just take a photo of a label when you tried something you really like. Never hurts to make that mental note, and look for it next time you are out. Free Shop Savvy cell apps can tell you if you have found the optimum bargain with their bar code reader.

I asked a friend down south if she wanted me to bring some wine over for a gathering this past summer, and she replied that she tried Beaujolais and liked it; so, could I bring a bottle? Finding over the years that many of my friends back in Texas are not big wine drinkers, but they often confess they would try it if I help them. I knew exactly what wine she was talking about; THAT Nouveau. The bottle that comes out every third week of November.

Seems like everyone back home drinks that! Dallas has a big Beaujolais Nouveau Wine Festival each year with over three thousand in attendance. I said, "Okay Cheryl, I am going to not only bring over a bottle, but I am bringing The OTHER Beaujolais, and give your taste buds a treat". She tried the Domain De Braves, Regnie (Grand vin du Beaujolais, $15.99) hubby and I brought, and loved it! Months later she was attending a holiday gathering and told me she had picked up a Beaujolais Nouveau. You know, like the one we brought, and it was then I realized she had no idea that there was even more than one kind of Beaujolais out there.

I called Adrienne (above) and told her this would be a great idea for this week’s wine down post we are partnering on- Beaujolais, great holiday gift ideas...

Why? …because when you need something for the office Christmas party exchange, white elephant gifts, or a host/hostess party gift- Beaujolais can easily make all range of wine drinkers happy. Of course unless you are talking about sophisticated 15 year old Bordeaux drinkers, then you might as well just bring some good cheese (another post). Most bottles of the second, or third step up from Nouveau are still within a decent price range; its light, goes with many foods, and learning a little wine knowledge on its origins would impress your friends.

I often recommend Beaujolais Nouveau for Thanksgiving, because it go with so many ingredients. When it has hit the market only a week before; it is so refreshing (www.examiner.com - Newark, NJ- Adrienne Turner has posted a piece I wrote on Beaujolais & Thanksgiving Pairings).

Teaching friends and clients over the years to step out of their comfort zones usually means I have had to introduce them to 'not so complex wines' that do not throw tannins in their face, leaving their inner cheeks void of moisture, and that funny pucker face. If you do, they might believe all red wine is nasty, and will refuse to try them again. Just get them to take small sips at first, do the swish, swirl, and spit routine; along with a second sip, along with a bite of food they will come around. Many wines have been designed to have with food; terrior influences locally grown foods to pair well with foods grown in the same region. Sweet wine (white Zinfandel) however in my opinion, was designed for the porcelain gods, not for Dionysus (sorry, pink or blush lovers!).

How ever you white chardonnay lovers, I have news! Beaujolais has a white variety, and this is an example- Pisse-Dru Beaujolais Blanc; about $10 a bottle. Beaujolais wine is usually red, but not always. Beaujolais white wine comes from a variety of grapes that include Chardonnay grapes. I have had this variety and it can be a great conversation starter!

I have find Beaujolais Blanc style wine pairs well with buttery based foods, a wide range of cheeses, honey, herbs, cream based sauces, and poultry.

Beaujolais is very light, fruity, and easy to drink. Typically it has aromas of pear, banana, and like smells. Because of its easy drink-ability, there is a lot of cheap bottles out there sitting on shelves. On the other hand, the Crus produce fine quality, crafted wines. Beaujolais Nouveau is the first output from each harvest. Nouveau must be drunk IMMEDIATELY due to being released so soon after harvest.

Most Beaujolais and Beaujolais-Villages should be drunk within 2 years. Some of the best Crus can last up to 3 years, and some made in more 'traditional' wine making styles could last up to 10 years if it is a really good vintage. Beauolais has been considered the red headed step sister to France’s Burgundy region by locals. Primarily consisting of the ‘Gamay’ grape that was forbidden to be used in Burgundy, and this wine has moved forward in becoming a highly marketed wine in our country.

The key is reading the labels. Most labels will tell you at what level they are- like Nouveau is first crop; Village is a step up; Crus is the best in show, due to standards set up in France. A clue to a bad wine- if the store has bottles standing up with no quick turner over; no temperature control (hot store), if the price tag is cheap and the date is old, then it might be vinegar already. Normally old vintages of Beaujolais Nouveau should never be still on the shelf. Go visit a reputable retailer, and ask them to take you on a tour of their Beaujolais shelf. If you see a Nouveau and it’s after the first of the year; it might be okay if it is January to March, but I would not bother. Pick a bottle of The OTHER Beaujolais, and give it a try! You could be the talk of the party!

Disclaimer- In no way was this bottle of wine, cheese, or honey hurt without it's knowledge. Adrienne and I consumed most of it while we were discussing Beaujolais. We have not been paid to advertise for any wine, cheese, or honey companies during, before, or after the writing of this post. We however were given a lovely jar of Raw Honey produced by 'free' worker bees. I assume they willingly gave up honey to be bottled by AIVA in New Jersey. If any one was hurt I am sure it was the bee keeper, or their families when stung; to which I give my full thanks for all their hard work!

EXTRA INFORMATION: The Wines of Beaujolais
Andrea Immer, Great Wine Made Simple


Beaujolais , hilly region, Rhône dept., E central France, W of the Saône between Mâcon and Lyons. It is one of the great wine areas of France, famous for its red wine. Villefranche-sur-Saône, the historic capital, is a leading textile center. Lyons is the industrial hub of the region. Beaujolais was once the fief of the powerful lords of Beaujeu (a small town which gave the region its name). Annexed to the crown in 1531, it was incorporated into Lyonnais prov.

The wines from the Beaujolais region can be broadly classified in 3 groups…

Beaujolais Villages

These vineyards lie mainly in an area to the north of the Beaujolais appellation, and there are also odd pockets located in the areas around the Cru villages, where there are plots not classified as having Cru status. Typically a Beaujolais Villages will have rather more body and structure than a Beaujolais, and flavors and aromas may be somewhat more complex, although again there is a wide range of styles and quality as there are a large number or producers spread over a large geographic area. A good Beaujolais Villages will also have slightly better keeping qualities than Beaujolais - most should keep 2 years, some up to 5. Small amounts of Beaujolais Villages Rosé (also from Gamay) and Beaujolais Villages Blanc (from Chardonnay) are also produced.

Beaujolais Crus

The Beaujolais Crus (Brouilly, Côte-de-Brouilly, Chénas, Chiroubles, Fleurie, Juliénas, Morgon, Moulin-à-Vent, Saint Amour, and Régnié) are the best Beaujolais wines. There are ten Beaujolais Cru wines, these appellations being from the most northerly part of the region. They are all red and all come from the Gamay grape. In most cases the names reflect the name of a village at or near the centre of the appellation. Each has its own distinct character and style, arising from geography, soil, altitude, exposition to the sun etc, and there will often be many styles within a given Cru appellation. The Cru wines age for longest of all Beaujolais wines, especially Chénas, Morgon, Juliénas, and Moulin-à-Vent.
Beaujolais Crus- Brouilly, Chenas, Chiroubles, Côte de Brouilly, Fleurie, Juliènas, Moulin-à-Vent, Morgon, Régnié, Saint-Amour

Easy To Make Holiday Cinnamon Rolls

Can you believe Christmas is almost here?

Do you love attending a holiday brunch or breakfast hosted by friends this time of year. One problem. Hubby does not like anything but cereal in the morning. I love breakfast, but who said food like this has to be for breakfast? Who says you have to make special treats in your own kitchen? Why not go make them for a friend, and share some Christmas spirit along with coffee or tea?

The key for me here is how to have time to visit, have my beloved breakfast treats, and have time to visit by making them the E'Z way...

Spread some holiday cheer with someone who might be alone during this time! Give the first gift of 'You're time'. If we examine the true meaning of Christmas, and in the song 'The Twelve Days of Christmas'; you will see that each twelve gifts had a symbolic meaning tied to a hypothesis that it was related to Christ. More likely it was related to biblical catechism through its verses. Whether you believe this hypothesis or another reasoning- remember the idea of a 'selfless gift' I believe, IS the true meaning of this wonderful holiday.

I decided to visit a friend who had been in the hospital. This was his second time around being ill. He is a fellow poet friend of mine, Pasquale Varallo. This past year I helped him with publishing his second book and we have become close, but with this unexpected illness, he needed some cheering up!

Last year I did a search for easy cinnamon rolls, because we know I am do not have the magic baking fingers some of you out there do! I wanted something easy, fast, and yet still tasty. One recipe in particular caught my attention from last fall, Pumpkin Cinnamon Rolls. A fellow New Jersey blog, Stephchows gets credit for her beautiful inspirational basket of yummy rolls. (This is a revised re-post recipe from my first blogging experiences)

Well, I got a call that he was home, so it was time to take a journey to Philadelphia. I called up Pisquale, and asked if he was ready for another batch of my special healing cinnamon rolls (only in medicinal spirit!). What a great way to get him on his feet with a cooking demonstration. Many seniors spend the holidays alone once they loose a spouse, and their own children are so far away. He did ask me to come back anytime and make them again after my first attempt! This is my first '12 Days of Christmas Food ~ Wine ~ Fun' post, because Christmas was meant to bring good tidings and joy to others during this time of year. A holiday meant for unselfish giving!

I gave him something to do by handing him my camera, as he watched and we chatted...

Pumpkin Cinnamon Rolls the E'Z Way

1/4 cup Pumpkin Puree
Pumpkin Pie Spice, or as I might use, garam masala
Dark Brown Sugar
Powder Sugar (both of these I do not keep on hand, I use Maple Syrup usually)
Buttermilk (I am not fond of drinking this, but my friend did)
Cream Cheese

Oh, and last but not least...

Pillsbury Ready Made Pizza dough in a can (Yes I did!)

Lay down wax paper, two sheets overlapped; then open the can of dough; stretch it out just a bit bigger, and if holes start to pop up, pinch it together.

In a medium bowl mix ¼ cup pumpkin with ½ cup brown sugar, and a heaping spoonful of pumpkin spice (thank goodness he does cook on occasion); blend well and spread onto dough with large spoon or spatula. Do this as evenly as you can and leave ¼ inch on edges for rolling.

Crush 1/4 cup walnuts and sprinkle onto puree mixture.

Gently start rolling the longest end up like a jelly roll or log, and cut ½ inch size spirals.

Spread these out in a non stick baking pan (original recipe recommends spraying, I did not have too). The original said to pat them down, and that they could touch, but I found keeping them apart about ¼ inch away after patting them down that they cook and look prettier.

Bake 475 degree oven for 23-25 minutes- Gas ovens- adjust about five degrees lower,

Icing- Mix together 1 cup powder sugar, 1 tablespoon maple sugar (1/2 teaspoon maple syrup), 1 Tablespoons cream cheese, 1 tablespoon buttermilk, and mix very well. Adjust to adding more sugar if too runny.

Let the cinnamon rolls cool and drizzle the icing all over, and Bon Appetite.

See doesn't he look better already!

During the holidays this recipe is great to make with the kids, as well as making with your holiday company who might be baking challenged as I feel, and what a great treat to wake up to!

Join me in posting '12 Days of Christmas Food ~ Wine ~ Fun'- a count down to posting twelve holiday spirit favorites somewhere in your blog between now and December 24th! Just mention this title, and post a link back to one of my 12 Days of Christmas... post. Email me with the link and I will add you to my next post- elizabeth@cookappeal.com

IDEA- what I did was make a list of 12 reasons why the holidays are so special. Design your post around the theme. Celebrate the true meaning of Christmas by bringing some good tidings and joy to those around you!

'On the first day of Christmas my true love gave to me...a partridge in a pear tree...'

Next- 'Winedown Wednesday', another new weekly post idea coming this week filled with the second gift idea for Christmas...

Healthy Holiday Eating/RED Awareness

Do you find yourself looking for lighter and healthier eating alternatives in between holidays, but still are wanting a taco? You also want and need to curb your beef eating and high fat consumption? There are low fat and high fiber alternatives out there, you just have to adjust your taste buds and will power! There are also other matters of the heart I want to talk about before telling you about this dish.

While I already had this post ready, but seeing many of my blog friends participating in 'Cooking Red To Remember'; I wanted to do something. See, I was a hairdresser in my early twenties to support myself through college, raise my kids, and to get my catering business off the ground. My best friend since high school is also gay. So what this is leading to? I have seen first hand how this illness wrenches the life right out of everyone involved .

Hearts broken.

I also had a daughter who was born with CHD, another disease that affects so many. After loosing associates and clients to one disease I had to face another.

Spending fourteen years in and out of emergency rooms, oodles of medications three times a day, ICU units with her gave me an even closer look into the world of children having HIV/AIDS.

Hearts shattered.

Yes I might have lost my daughter to another disease, but it still squeezes your life. You fight to stand up, and you volunteer, you scream, you cry, you take those pieces and somehow mend your life back together. You become aware of things you think you might not ever see. Things change and you do something. So do something. My son just lost one of his best friends in St Louis to this disease, and I can still hear him crying today.

"Bill, I miss texting you jokes and pictures, and Aaron loved you like a brother" -E.

I made a batch of TVP Chorizo, sprouted some Munng beans, Quinoa, and fresh salsa (RED ribbon above is always in my house); it all ended up in the biggest bite of yum. My friend Lisa, her girls, and I wanted tacos. After a few days of eating the ingredients separately we blended all of this together and made a healthy version of soft tacos. I was quite surprised when Alissa and Alivia both loved them, and ate three total. We topped it off with some home made pico de gallo, sour cream, as well as green leafy lettuce. As I cook I talked to them about healthy mind, body, and spirit.

I adore these two girls, and we discussed the issue of how AIDS/HIV has affected the world. They agreed to keep themselves educated, and one day volunteer as I do to help raise money for causes like this. Our children need to hear and see us actively be part of the cure. Thank you Spinach Tiger for bringing this out there, and giving me a chance to speak out.

Sweeter Holiday Moments

Are you ready to gear up and make sure you and the family survive the holiday season? Do you miss the sweeter holiday moments? Much of the stress of the Christmas holiday is dealing with the shopping, annoying relatives, and the compromising that comes with being in a relationship and deciding whose family's party is more important. I miss my son during these times. If he lived here, there would be no doubt that he would have been here taking a break from college and his busy work schedule. He has told me he is planning to fly to NYC with a friend in January. I will pick him up and head into Long Island for a belated holiday visit with hubby's family. I have had to learn to survive holidays with little or no family, but I am blessed to have lots of friends!

One of my favorite things about the holiday season is attending and hosting gatherings. An open mic singer/songwriter friend, Phil had told me it was his birthday this past September, and of course I had to ask what kind of cake he might like. When he told me his favorite- Carrot Cake. I decided to make him one since I too love it. I remember how special a person can feel when someone takes the moment to do something thoughtful, or act of random kindness. He was leaving for Saudi Arabia for six weeks, so we set up a date to have him over once he returned. Turned out to be the best thing I could have done for him, since trips to foreign countries can really bring on the "Oh how I miss the food of my homeland" blues.

This past Saturday I had family and friends over to help eat up my big turkey, and a few leftovers. I also made some BBQ ribs with some traditional sauce I bought at the Prairie House in Texas. We picked up some Eland steaks (raised in Texas) I grilled, along with a big pot of collard greens and black eyed peas seasoned with pig jowl bacon and Sambar spice. For dessert we had the bourbon brownie pie, but the highlight was my homemade carrot cake.

That cake was the bomb! To add extra moistness, I added a half cup of apple butter to the recipe. That gave it such a great flavor! There is a confession I am going to make. I have not used pumpkin spice in forever, and I swore by it in my twenties. When I discovered garam masala, I use it in sweet and savory recipes. Yes, my carrot cake has garam masala, and of course loads of carrots. Carrots in the early centuries were used to help sweeten many dishes, and thought to have benefits for eyesight. Oh how I heard that one growing up!

I did not grow up with a love for this variety of cake, or cooked carrots. My choice for most desserts is chocolate, but at some point someone made this cake for me and it was an instant love affair. I began baking them and introduced them to my mom. She quickly shared my sentiments. Her requesting me to make one at least three times a year, I eventually got quite good at making them. Then somewhere along the line I stopped baking, and focused on my cooking career in institutional kitchens. As of late I have been baking like crazy again. Maybe its the empty nest syndrome, or boredom. Pulling out my old carrot cake recipe out and dusting it off was pretty exciting for me. Not to mention sharing all the good food with company. I did make a carrot cake last year for my son in St. Louis, but I just took it off the internet.

Walnut Carrot Cake

2 cups walnuts, toasted and coarsely chopped, reserve one for coating outside of cake
3/4 pound raw carrots (about 2 1/2 cups finely grated in food processor)
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons garam masala, or cinnamon
3 large eggs
1 cup brown sugar
1 cup vegetable or canola oil
2 teaspoons pure vanilla extract

Add dry ingredients into mixing bowl and then add rest of ingredients. Beat well (I mix by hand with large serving fork). Add 1 cup of walnuts and stir. I never cared for raisins like some recipes call for, so you may add them if you like.

Note: For a moister carrot cake, add 1/2 cup of crushed pineapple
(well drained) or applesauce to the batter when you add the oil and vanilla extract. You may have to bake the cake a few minutes longer. I added 1/4 cup of apple butter.

Pour mixture into two 9 inch cake pans, and bake 350 degrees for about 37 minutes (my oven is electric), but when toothpick comes out clean and browned it is ready. Let cool in pan and transfer to parchment cutout on cake plate and frost.

Cream Cheese Frosting:

1 stick unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
1/4 cup regular raw sugar
1 teaspoon (4 grams) pure vanilla extract
1 teaspoon (4 grams) lemon juice
finely grated lemon zest of one lemon

In bowl with electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, lemon zest, and juice. Enough for two layer cake (you may cut cake in half and make a four layer, but increase icing recipe by half).

Sharing treats like this make for a sweeter holiday moment when you find the season a little overwhelming...

Carrot's in cooking history-

Carrot cake

According to the food historians, our modern carrot cake most likely descended from Medieval carrot puddings enjoyed by people in this part of Europe. Carrots are an old world food. imported to the Americas by European settlers. In the 20th century carrot cake was re-introduced as a "healthy alternative" to traditional desserts. The first time was due to necessity; the second time was spurred by the popular [though oftimes misguided] wave of health foods. Is today's carrot cake healthy? It can be. It all depends upon the ingredients.

History notes here:

"In the Middle Ages in Europe, when sweeteners were scarce and expensive, carrots were used in sweet cakes and desserts. In Britain...carrot puddings...often appeared in recipe books in the 18th and 19th centuries. Such uses were revived in Britain during the second World War, when the Ministry of Food disseminated recipes for carrot Christmas pudding, carrot cake, and so on and survive in a small way to the present day. Indeed, carrot cakes have enjoyed a revival in Britain in the last quarter of the 20th century. They are perceived as 'healthy' cakes, a perception fortified by the use of brown sugar and wholemeal flour and the inclusion of chopped nuts, and only slightly compromised by the cream cheese and sugar icing whcih appears on some versions."

---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 141)

Go on over and read this site, as there are some fascinating recipes for carrot pudding, etc...

Black Friday & Full Plates

Thanksgiving is gone. Black Friday is here.

This day has developed so many meanings over the last century. Christmas shopping is what comes to mind for many of you out there, or maybe just bargain hunting.

The term "Black Friday" is the name which the Philadelphia Police Department has given to the Friday following Thanksgiving Day, so it officially began on the east coast around January, 1966. The phrase was never a term of endearment to anyone who had to bus or police the crowds. "Black Friday" officially opens the Christmas shopping season in center city, and it usually brings massive traffic jams and over-crowded sidewalks as the downtown stores are mobbed from opening to closing.

The Black Friday concept spread across the country approximately in 1975. Shopping sprees at all cost, no matter what the economy. Economists base spending habits for the remaining days to Christmas on exactly how much retailers earn this day. I find that actual 'bargain' sales seem overly exaggerated, and usually we cannot find anything of real value not already offered before after today.

Hubby has to do a lot of work travel, so we stay home.

This year we did not head to Long Island to celebrate with hubby's family like we have the past ten years. I had already ordered a Bourbon Red heritage turkey from Griggstown Quail Farm for the second year in a row. Hubby wanted all the trimmings, as I was planning on maybe a few. Company Saturday, I plan to break out more food. Like usual I did not cook anything the traditional way, only a few traditional ingredients.

I made a corn casserole stuffing with mustard and a mild blue cheese. We have never really cared for canned cranberry sauce, so I make a torte using apple cider, ginger and maple syrup as the flavor enhancer. Sweet potatoes were mixed with smoked chipotles and garam masala; then were cooked in a terrine using caramelized onions as the center. Then for greens I had planned on sauteed collards, but with time constraints I just wilted some spinach as a base for the plate loaded with carbs; until the heritage turkey hit the plate.

This year I found myself with a rather large 18 pound bird; it was too late when we learned family was spreading out this year to change my order. We will be eating turkey creations with family and friends on Saturday, so no worries. Cutting one half into pieces and brinning it in a shallow plastic container was my ‘new tradition’ idea. Brine- Apple cider pomegranate juice, cinnamon sticks, apples, brown sugar, salt, and nutmeg shavings; heated to dissolve sugar and salt, then diluted with water. Over night bath, and then into a roasting pan with a similar reduction, herbs, red pepper flakes. In the oven for a few hours till done (I placed cut breast over apple slices to keep from overcooking on bottom.

I did branch out with dessert- a chocolate brownie cashew torte; it overflowed onto the cookie sheet, and I did cut back on the recipe. In spite of the messy clean up, the torte was dark chocolate bliss to our week’s end. My idea of a Black Friday! The bottom was a traditional pecan pie recipe, but using cashews; then topping it off with a dark chocolate brownie and baking it in a crust, and in a torte pan.

Today and the rest of our weekend you will find hubby and I relaxing at home. We are taking advantage of some Cyber Black Friday shopping, good music or a movie playing, while nibbling on those yummy leftovers...

Hubby was my action photographer- Thanks Sweetie!


Sweet Potato-Caramelized Onion Terrine

3 large sweet potatoes, baked night before
-individually wrap the potatoes and bake for an hour, 375 degrees; let cool

1 large red onion, quartered and thinly sliced
3 heaping tablespoons maple sugar, or 1/4 cup maple syrup
2 tablespoons balsamic vinegar
2 tablespoons red wine
-in sauce pan caramelize onions; let cool

3 eggs, slightly beaten
¼ cup heavy cream
1 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon garam masala
Pinch of Chipotle Powder
Salt to taste

-Blend well

Line loaf pan with parchment paper, adhering with oil to the bottom and sides; pouring in half of sweet potato mixture, and putting most of onion mixture in middle; then pour the remaining sweet potato mixture on top.

Bake 375- 45 minutes, or until cooked through. Remove parchment, and slice when cool to the touch.

Go Ahead, Give Me The Bird!

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Yes go ahead, because now I am ready! I did give my fridge the bird when I looked in and realized I had ordered a rather large heirloom 'Bourbon Red' turkey, and we had no room!

This called for some meal planning and organizing. Cooking for only two people might seem like a small task, but scheduling meals around his traveling, volunteer work, open mic, and my job can be mind boggling. Bringing food home from work and cooking, well, things also begin to stack up, and my freezer space is limited.

A few suggestions for keeping up with food in the refrigerator, and freezer-

• Keep things arranged so that you can see what is available. Take foods out of the grocery bag before you place them in the freezer. (Buff- you reminded me of this on your post, and I was guilty!)
• Place smaller items in front, or to the left. Keeping the oldest items in front, and dated to insure spoiled food is not eaten (I recommend two days if not frozen ASAP). Avoid food poisoning.
  
• I color code my food by using red containers for items that need to be used in the next day or so.
• Use clear freezer purpose containers and bags, so that you can see items more clearly. Use containers that will be filled to the top pressing out as much air as possible in order to keep ice crystals from forming (warm air causes condensation, so ice crystals do not always mean freezer burn). Vacuum seal foods if possible.
• Only save what you know you will consume, and unless you have a deep freezer- do not over buy. Many food pantry's and soup kitchen welcome food donations all year long.
  
• Do not over stuff freezer; it keeps needed cold air from circulating around containers, and also might pop open when you are unaware. Avoid Food Poisoning.
  
• Rotate ingredients into new dishes, and do not be afraid to play or experiment with recipes. 
• Thaw out frozen food properly. Take them out the night before, and let sit at bottom of refrigerator and use immediately. Never let meats sit in the sink; unless you run cold water over them until thawed, and use immediately. 
  
• Keep a list (if schedule allows) of 'Food Safety and Sanitation Guidelines'' on the refrigerator door. Easily printed from the computer these guidelines help remind us to properly contain and store foods so that our families remain healthy and safe all year round! Children should begin learning this stuff early!
  

My first task was to figure out how to use up some of our left over's, even I have to be reminded of the above warnings. So, I pulled out a few things from the freezer the night before, and planned my meal. Having some pork loin ends and polenta left from my 'Pinot Noir' tasting, I decided to re-design ingredients for a brunch. An addition of eggs and truffle oil made this leftover dish an exceptional treat for our weekend meal.

Place a few ramekins, or small heat resistant bowls with a small amount of warm water in the bottom in baking dish; set in preheated 200 degree oven. In a hot skillet throw some diced apple, red onion, and olive oil; saute. Then add polenta (cooked; that has sat overnight, and set). Dicing it up into chunks you will season it with some paprika. Dice up desired pork loin ends and add; saute until pork pieces are done, and polenta is crusty brown.

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Once you have gotten the desired brown crust, you may place portions into warm ramekin. Crack an egg atop the mixture (The key is making this dish before you are ready to sit down. The egg will take about 7 minutes to set up); drizzle with truffle oil, and cover loosely with foil; place into the oven until egg is cooked to desired texture- easy, medium, or hard consistency. I like mine medium, how about you?

Now come on now...give me the bird!Or should I say my Heritage Bourbon Red Turkey...

Next year get the bird from Griggstown Quail Farm and Market, New Jersey. If you do then do not forget to 'Brine' the turkey; it makes for a juicier and more tender bird on the holiday table!

I Cannot Get Enough!

I have never made it a secret- I LOVE SOUP! I would eat it everyday if hubby would let me get away with it. Cold weather or hot; it would not matter to me. I also love sausage and bacon, but you have to sneak it in when he is not looking. Hubby does not like the smell either. His mother says she is clueless, because he ate them when he lived at home.

This version of Beef Barley Soup is made with red wine chorizo I make and keep in the freezer, and hog jowls I brought back from Virginia in August. I pan roasted carrots, celery, onions with oil; add chorizo and barley along with stock, and voila! My taste buds are happy again!

Well, at least until this pot is gone, and then I will need another fix...

Now I also know a few of you are saying to yourself "Hog jowls"? I grew up eating many parts of the pig, because my family were farmers. My father and mother did not live on a farm, but we consumed foods at their families homes that did. Childhood memories of eating this stuff was not pleasant, but I have often preached that we should revisit tastes to see if you might like them as an adult.

Hog jowls are found mostly in the southern regions of the United States. They are the cheek of a hog, which is usually cured and smoked. The flavor is similar to regular bacon which comes from the upper belly or thigh region of the pig, but also depends on how it is smoked.

Tightly wrapped, it can be refrigerated for up to a week. It's fattier than bacon but can be cut into strips and fried in the same manner; it is also used to flavor stews, bean dishes, greens, and the like. My favorite is on a BLT, and are considered in the Appalachian region to bring good luck!

Chorizo is another one of my favorite meats. I make two versions- The recipe is from my Guatemalan neighbor, Magdony who taught me years ago. I converted it into two varieties, vegetarian with TVP, or using ground pork, veal, and beef. The second recipe is something I played around with using red wine using this recipe (below).

Mexican Chorizo (Sausage)

1 pound meat, or meats of your choice, or vegetarian TVP
1 teaspoon Salt
1 tablespoon Chile powder
1 teaspoon dried red pepper flakes, or 3 dried guajillo chile soaked in warm water (do not use tops)
1 Garlic clove
1 tablespoon Vinegar (I have found I need a little more)
2 tablespoons Red Wine*

Blend all ingredients well (food processor if desired) and pack into an air tight container. Will keep for one week in refrigerator. This can also be packed into casings and smoked for flavor, or merely dried overnight between 60 and 70 degrees.

*If using red wine for added flavor, then you must soak meat in red wine overnight and continue with process above.

This recipe yields 1 pound fresh chorizo.