( Just thinking: If you’re interested in the huge South Dakota snowstorm, please read my friend Margaret Watson’s post on her blog Leave it Where Jesus Flang It. We had just passed by there in gorgeous weather on our trip to Colorado.)
While a towering stack of boxes looms, I can’t find the stereo or my knife block, I still want to eat something delectable AND I want those around me to have a decent healthy meal as well. For the next little bit, we’ve got our oldest son and grandson living with us while their house is being renovated. Daughter-in-law arrives on weekends, traveling down from her job in Boulder.
We now have four dogs in the house for a Four-Dog Kitchen: photo coming!
|My plan: Keep boxes in garage, bring in a few at a time; keep house from being screaming mess. HA!|
While I cook most meals without a recipe (and you have the evidence in this blog), I’m also an avid cookbook, newspaper, blog, and newsletter reader; I like to see what others are cooking. And, just like everyone, I give these recipes a whirl when one of them truly appeals to me.
One of my regular email newsletters is from CHOWHOUND–a site that includes boards with local restaurant and food information, recipes, reviews of equipment, a blog, and more. To receive the newsletter, you’ll need to sign up for the site and click on the newsletters tab in your profile. It’s well worth it. Another newsletter I’m really fond of is one from FINE COOKING; mine comes daily and focuses on quick meals. That it includes wine pairings makes it all the better, of course. FOOD AND WINE has a few newsletters; I receive the daily one and love it. I’m more apped (sic!) to use the email newsletter than the app on my ipad. Dunno why.
Over a week ago, this Chowhound Warm Quinoa Salad with Roasted Autumn Vegetables showed up in my inbox and I ran to the store, brought the recipe up on my iphone, bought the ingredients and ran home to make it for dinner. It happened to be a first full night in the house celebration and I also bought some small steaks and salmon filets for a surf n turf motif, but I really think the salad was the star of the show. Not only that it, the recipe made lots. We ate it cold for lunch for two days (delicious) and I snacked on it once or twice. If by chance you don’t like brussel sprouts, just leave them out and add some extra root vegetables.
Later, I kept thinking what a great vegan or vegetarian main for Thanksgiving. October 14 is Thanksgiving in Canada, by the way.
While you’ll need to go to Chowhound and find the recipe (adapted from Joann Chang), you can see by looking at this that it’s very simply a gorgeous amount of roasted root vegetables on a bed of quinoa. The idea is to roast some vegetables, cook the quinoa, and stir it all up together. Great food; great leftovers. What you don’t see is the Asian-style dressing — YUM.
My changes: small, but critical for this version……………
The given recipe on Chow calls for stirring the vegetables into the quinoa and doesn’t include the fresh greens. I thought the salad would be more attractive with the vegetables on top for visibility and I just loved the idea of a bed of freshness (the spinach or other greens) underneath for color and texture. The key element is the quinoa, which is quickly cooked –as quinoa is–and then stirred up with an Asian dressing that includes a whole bunch of chopped green onions. If you don’t like quinoa, make brown rice; it would work perfectly well. My other change was adding crushed red pepper to the Asian dressing. It’s almost perfect, but I thought it needed a bit of a bang. I didn’t do this, but next time I would add some toasted nuts of some kind–chopped walnuts or sliced almonds–for extra crunch.
|Coming into Colorado Springs: Cows and brilliant sun|
don’t know quinoa??…It’s really a seed related to spinach or tumbleweed (rather than a grain) that can be traced back to ancient Peru…and yes, it’s gluten free, though it looks a bit like couscous.
Low in calories and fat, quinoa is high in carbohydrates, fiber, and protein. While it cooks in just about the same time and same way as white rice (maybe a few minutes longer), it also has close to the same amount of calories. A good source of all the amino acids, iron, potassium, and magnesium, quinoa also offers a bit of zinc– about 1/4 of the daily allowance for women.
Try quinoa as tasty hot breakfast cereal with maple syrup and hot milk, or as a good foil for spicy hot chili. This grain is luscious in salads and can sub for couscous or even rice in many places. On it’s own or nestled next to your chop, add a little butter, salt and pepper and it’s ready. Read all about quinoa here.
IF YOU LIKE THIS, YOU MIGHT LIKE MY
Shrimp-Quinoa Salad with Pomegranate Seeds, and Blue Cheese
|Turkey Pot Pie|
You might have lived when pot pies were a regular feature of your mom’s menus. Maybe you had them instead of TV Dinners. I have a sketchy memory of frozen pies from the grocery @10 for $1. This undoubtedly dates me in an unkind way. I did not have a mother who refused to cook; she cooked a lot. That didn’t mean we never had a frozen pot pie. I remember liking them, though I maybe haven’t tasted one in fifty years.
If you go out to eat at any number of restaurants these days, you’ll find homemade pot pies are on lots of menus and people order them over and over. Definitely comfort food. Certainly fattening. But oh so filling and often luscious. They’re full of all kinds of things–poultry, vegetables, roast beef, sea food, etc.
Before Thanksgiving, I set out to make the best turkey pot pie (using leftovers) I could. No more expensive restaurant versions and certainly no more frozen pies. I invited a group of people for a turkey and roasted root vegetable dinner and then had my way with what was left. I discovered it was a. simple and b. better than the 10 for $1 ones from Garofalo’s on Crawford Avenue. I served it up with a side of lemoned broccolini and a scoop of my red hot cranberry sauce, as well as a handsome glass of Oregon Chardonnay or maybe a French Côtes du Rhône–a lovely, medium-bodied and inexpensive wine that flatters oven-roasted vegetables, as well as pork or poultry. (And lots else)
Dave and I both liked the pie better than the meal from which it came. Go figure.
Feel free to take this filling and top it with biscuits–even Bisquick biscuits– in a 2 qt greased rectangular glass casserole dish. (I made chicken pot pie often for my kids growing up…usually with biscuit topping.) Or buy the Pillsbury pie dough from the refrigerator section. But do make it. You’ll be glad you did. I promise. *If you’d like to make my crust, use the recipe I made for Kathy’s Apple Pie; that’s a good all-purpose crust.
Alyce’s Turkey Pot Pie
There are three parts to this recipe: 1. Crust 2. Filling 3. Sauce
2 9″ pie crusts* (Plus 1T melted butter -or 1 egg white beaten with a bit of water- brushed on top crust before baking.) Made or bought.
1 Tablespoon butter
1 medium onion, finely diced
2 stalks celery with leaves, diced
4 ounces sliced fresh mushrooms
1 clove garlic, minced
1 teaspoon each fresh thyme and tarragon (or 1/2 t each dried)
1/2 teaspoon chopped fresh sage (or 1/4 t dried, powdered sage)
2 cups chopped roasted root vegetables (carrots, sweet potatoes, parsnips, potatoes, winter squash, etc)
2 c chopped cooked turkey, white or dark meat
Sauce: (Basically a velouté with added cream or milk)
2 Tablespoons butter
1/4 teaspoon each ground sea salt and ground white pepper
2 Tablespoons flour
1 cup (8 ounces) chicken stock
1 cup milk, cream or half and half
1. If you have made or bought pie crusts, put one in the pie pan (trim and pinch) and place the other between two sheets of waxed paper or plastic wrap. Refrigerate the pan and the wrapped dough while you make the filling and the sauce.
2. In a large skillet, melt the butter over medium-low heat and add onion, celery, and mushrooms. Cook until vegetables are softened, 5-7 minutes. Add garlic during last minute of cooking and stir in herbs.
3. Take out pie pan with bottom crust and spoon onion mixture evenly over the bottom of the dough. Top with chopped vegetables and turkey.
|Spoon onion mixture into pie pan.|
|Top with roasted vegetables and turkey. Pour on sauce.|
|Add the top crust and brush with butter or egg whites. Make slits for steam.|
4. Make sauce (see below) and pour over the turkey and vegetable mixture. The turkey and vegetables should be just about covered. If not, drizzle in just a little more chicken stock, milk, or cream.
5. Take the top crust out of the refrigerator and place on top of the filled pie. Trim edges and pinch together edges of the two crusts.
6. Brush entire top crust with butter or an eggwhite beaten with a bit of water. Make several slits in the top crust (for steam to escape) and bake for 20 minutes at 425 degrees Fahrenheit. Lower oven temperature to 350 degrees Fahrenheit and bake until browned and bubbly, about 30 minutes.
7. Place pie on rack and cool 15 minutes or so. Slice and serve hot with broccolini (squeeze lemon on top) and cranberry sauce.
Making the sauce: In a 2qt saucepan, melt butter over medium-low heat. Add salt, pepper, and flour. Stir for 2-3 minutes for flour to cook a little bit and slowly whisk in chicken stock and milk or cream. Simmer, stirring often, until just barely thickened. Taste and adjust seasonings. A quick sprinkle of nutmeg is a possible addition, as is a drop or two of hot sauce.
Two-Dog Kitchen or Around the ‘Hood
A few really random pics from our Thanksgiving Trip to Illinois
|Turkey Soup… of course…Yesterday!
Read my recipe for the above soup on examiner.com
|Visiting with sister and niece on way home.|
|Grandpa and Grandma’s Dining Room|
|Turkey ready for its sauna. 4 cups turkey stock with lots of veggies at bottom of roaster makes for great gravy.|
|Dave’s Tomatoes with Smoked Oysters, Capers, and Horseradish|
|Making Turkey stock. Yes, use the giblets and the neck., though our turkey had NO NECK!|
|Pumpkin Bread with Candied Ginger and Pecan Topping|
|Cauliflower Gratinee from SILVER PALATE|
|Making a wine cork wreath in the garage.|
|Needs a bow.|
|Grandpa–a last mow of the yard.|
|Me–making homemade rolls.|
|Leftover pumpkin pie filling–in the microwave for a quick dessert.|
|New USDA regs say it’s ok if it’s a bit pink.|
As a recipe tester for Cooks Illustrated, I get to make all kinds of things. I mostly like them, but sometimes I don’t. The note that arrives with each recipe always says something to the effect of:
If you don’t care for one or more of the ingredients in the dish or wouldn’t ordinarily eat it, please do not test this recipe…
So, for instance, if you hate hot stuff, don’t test the On-Fire Texas Chili. I love to see the magazine months and months later to see recipes on which I’ve worked; I’m interested to see the final result-which may not be the recipe I saw originally. I test recipes far out of season sometimes (I’m sure I’ve mentioned this before–) and adore that out of time and place experience that has us eating turkey in March. That was one of the best turkeys I’ve ever eaten, by the way, but felt like it took all day to make. If you didn’t buy the magazine last January or February, the recipe is online, but you must subscribe.
Testing recipes is much like my life as a church choir director that often has me reviewing Christmas cantatas over the summer when I’m less busy. Even now, while I’m somewhat late getting started as I didn’t begin my new job until September, I’m singing daily about the baby Jesus while folks are buying Halloween candy and setting out their pumpkins. Of course, I, too, am setting out my pumpkins despite adoring canned pumpkin.
Worth mentioning again: buy canned pumpkin now if you need it for Thanksgiving pies or pumpkin bread. There is, for another year, a shortage.
A bigger meal: Add the pumpkin soup from the last post for a first course. For starters, serve something quite light like warmed olives and a few crispy chips; this is a big meal.
Want to bake a sweet something? Make my pear or apple crostata for this fall dinner.
Not baking? Purchased ginger cookies and a scoop of rum raisin ice cream. Perfect.
Wine: This is a meal for a splurge if you’re up for it: buy an Oregon Pinot Noir. Or try an entry-level bottle, which are now at entry-level prices. For instance: Ken Wright’s under $30 beginner Pinot, which is not “beginner” at all. Another option is a (French) Côtes du Rhone– many of which are so tasty, truly fallish, and under $15. Ask your wine shop for a recommendation about which one. Or just pick one to try. You’ll probably be quite satisfied. The 1/2 cup of wine you need in the cranberry sauce will be perfect out of any of these bottles.
A note about cooking pork loin: Unless done correctly (I don’t want to say “well” as we don’t have to cook it done anymore–145 degrees F is the USDA number today), pork can be dry and tasteless. This particular recipe, however, which I often pair with roasted vegetables, is juicy and incredibly flavorful even leftover and/or warmed up. Great for pork tacos the next day or chopped up in a frittata, it also makes lovely sandwiches. We like it with my hot and spicy cranberry sauce.
|Drizzle cut up root vegetables with olive oil, dust well with salt, pepper, and rosemary and roast at 425 F for 35-40 minutes or at 350 for closer to an hour.|
|This is easy, lush, and spicy–if you want it to be. (Recipe below) Good hot or cold.|
So, just for a fun change from my own kitchen’s recipes, here’s one I’ve adapted from CI, and hope you enjoy. A 3 or 3.5 pork pork loin feeds 6 generously and a 5 # roast feeds 8. I like to carve the loin, place it at the center of a large serving platter, and surround it with roasted vegetables. It can be placed at the center of the table or passed and everyone can help themselves.
Roasted Pork Loin and Hot Cranberry Sauce
- 3-5# pork loin
- 3 Tablespoons brown sugar
- 2 Tablespoons coarsely-ground black peppper
- 2 Tablespoons finely minced fresh or dried rosemary
- 1 1/2 teaspoons kosher salt
- Unwrap pork loin and set in roasting pan on a cooking sprayed or lightly oiled “V” Rack if you have one.
- In a small bowl, mix together sugar, pepper, rosemary, and salt. Rub spice mixture over the pork and let sit an hour. You can do this the night before and leave it covered in the frig, too. Let the meat come to room temperature before roasting.
- Preheat oven to 450 degrees F. (Make sure your oven is clean.) Place roasting pan with pork on a rack situated at the middle of the oven and roast 30 minutes.
- Lower emperature to 375 degrees F and continue to roast another 30-40 minutes. Check temperature at this point and remove from oven to rest or continue roasting until thermometer reads 145 -150 before resting. Let sit 15-20 minutes (tented with foil) before carving. It’s fine if it’s a bit pink and it should be juicy.
- Serve with a side of my Hot! Cranberry Sauce (recipe below.)
Hot! Cranberry Sauce
- 1 pound fresh cranberries
- 1/2 lemon
- 1/2 apple, peeled, and chopped
- 2 cinnamon sticks
- 1/2 teaspoon crushed red pepper flakes (leave out if you don’t like spicy food)
- 1/2 cup brown sugar
- Water to cover
- 1/2 cup dry red wine
In a 3 qt heavy sauce pan, place 1 pound fresh cranberries, 1/2 lemon quartered, 1/2 large apple peeled and chopped, 2 cinnamon sticks, 1/2 teaspoon crushed red pepper flakes, and 1/2 cup (or more to taste) brown sugar. Add water to cover fruit, the pour in 1/2 cup red wine. Bring to a boil, and lower heat. Simmer for about 15 minutes until cranberries pop, fruit is softened, and mixture is thick. Stir frequently and add water if it becomes too dry.
Remove lemon to serve or let your sour puss friend eat it. (Oranges can be used in place of lemons or in addition.) Serve hot or cold. Keeps well in refrigerator for several days. If you do not like spicy food, leave out the crushed red pepper.
Two-Dog Kitchen and Around the ‘Hood
Busy around our house as fall takes hold. Temperatures are dipping down toward the 40’s at night and it’s pretty dark at 7:30 am this far north. Fall gardening chores are in swing (trimming back and covering rose bushes and cutting back hydrangeas, etc) and the leaves are still falling. My lilac trees continue to hold green leaves, but the oak leaves from the neighbor’s yard are all over. Along the Mississippi River, the maples are shedding leaves rapidly. Last week, I drove to work through nearly a maelstrom of leaves flying all over the car. When the dogs and I walk, Gabby is loving playing through the carpet of brown.
Below: I couldn’t have done this if I tried. Setting down my music bag on a dining room chair the other day, the bag caught the edge of the fall-decorated table/cloth and pulled everything off without damaging a thing.
|Et voila: set for Sunday night supper for World Food Day.|
|Pumpkin bread time. Set out early to defrost in its wrapping.|
I had Sue for dinner Monday night to celebrate the end of Opus and Olives, Book Club for wine and cheese and apple crostata on Tuesday night, Choir on Wednesday, church music friends on Friday, and 6 for dinner Sunday night for World Food Day…. It was a cooking week, but mostly did things I’ve done before and didn’t take many pictures??? Too busy, I guess. The beautiful thing was sharing so many moments with so many people I love.
The house will be in an uproar as the kitchen floor is taken up next week and the new wooden floor installed the following week. In between, I get a new refrigerator to replace the nearly- new refrigerator that won’t open it’s freezer side because it’s too big for the space! So silly and wasteful. I bought a German refrigerator, a Fisher and Paykel. It arrives Friday to go into the dining room until the kitchen is done!
|$1159 is the 2-drawer dishwasher price!|
I continue to do lectionary study at St. Frances Cabrini in Prospect Park on Thursday mornings with an ever-growing group of worship planners. While I sometimes miss my old Bible study at Faith awfully (Love you all so!), I’m so thrilled to be part of a new group. We’re also planning an ecumenical Thanksgiving service for Monday, November 21 at Cabrini. Time tba.
Note re salmon: Read yesterday’s NYT article about purchasing Pacific wild salmon.
They appear to be infected by a virus that started in the commercial fish farms.
COOK THIS NOW : 120 Easy and Delectable Dishes You Can’t Wait to Make by NYT columnist and long-time cookbook author, Melissa Clark. is the newest cookbook on my shelf. Studded with sumptuous photos, this seasonal charmer will tell you with a delightful “voice” exactly what to cook exactly now. Get yours soon (or today as an e-book) by clicking on the title!
Meantime, we’re about to commence a bit of travel east and west while the dust flies in the house. Might be a hiatus in the blog, but know I’m cooking another “The Big Night” feast with the gang in Colorado. Keep watch for pics.
Saddest week for organist and friend, Roberta Kagin, who lost her dear husband Craig Alexander last week. The stories told about this man (one goal, nearly achieved, was to race past the police dept in Woodbury 100 times going over 100mph) were so many and indicated a love for life I couldn’t help but admire to the nth degree. At age 84, he was still in-line skating to his volunteer job comforting families at the hospital surgery waiting room. Go, Craig, go! The rest of us: Live, People, Live!!
Do it all with joy and sing a new song,
|Don’t know what to do with chicken? How about cook it?|
I simply don’t know how to do anything without doing it with all my heart. In fact, I don’t. Unless it’s washing sheets (yes, I’ll do it today), cleaning the stairs (twice a week with golden retrievers), driving through construction (not on googlemaps, of course), going to the DMV, shopping for a pair of black pants at Macy’s (How many places could black pants be and how much should I pay?), or picking up the trash folks leave in my yard (the price for living in the city.) I mean, boredom or even half-heartedness is not interesting and I don’t learn or grow from it. Thriving on change is a good way to live. Especially since change is the way things are. The new normal. Change, in fact, is the status quo. Hmm.
So when I look at the stack of chickens in my freezer (Book club friend’s husband has a tie to great organic, free-range poultry and the order just came a couple of weeks ago.) and go, “Oh, no!” I rear my head in disappointment at myself and begin dreaming chicken.
In the oven
On the grill
Poulet au vin blanc (chicken with white wine)
Con poblanos (with green chiles)
Next to asparagus
In the crock pot
Snuggled up in noodles, celery, and onions
In a world where the hungry numbered 925 million in 2010, I am embarrassed that how I cook chicken is even a topic. I do indulge myself on this blog, however, and go on after breathing deeply.
The other night, I just couldn’t come up with anything terribly new and entertaining for chicken (in the summer) and just began throwing the parts into the pan. They’d get done, wouldn’t they? We’d eat, wouldn’t we? But, wait: first the parts should be seasoned very well with salt and pepper. (Leaving out an entrancing snout-full of pepper is what people often do with chicken. And it’s pale and insipid and oh, you fill in the blank. Same for salt. Poultry HAS to be well-seasoned, whatever you choose to do it with. Particularly if you’re eating it as is or the poultry is of the very inexpensive sort.) And, oh, let’s roll into the pan some fragrant olive oil if we’re just cooking it any which old way.
As this what-the-hell supper began to cook, here’s what it looked like:
You know the drill; you have the picture. Well, I don’t know what you do with yours, but I’m not standing there watching chicken cook. I had other fish to fry. (Right.) After it browned well on both sides (a good 5-7 minutes each side over medium-high heat), I threw that sucker in the oven to finish cooking for another 20-25 minutes or so:
And wondered what else was for dinner. Just like you. A quick bang of the pantry and frig doors showed pasta, rice, capers, carrots, yellow squash, celery, lemon, and feta. On the counter were onions and garlic because in Alyce’s kitchen, God (and a gardening neighbor) is good and those things are always there. A glass full of basil sat at the sink. Mint’s in a pot next to the tub of rosemary (that needed water so badly it looked like a Christmas tree in January) outside my backdoor. And because there’s a difference between eating and enjoying the meal with my husband, I began to grab pots, knives, cutting board, and so on. It soon appeared that an orzo salad was coming together as orzo cooks quickly and is a great home for savory and piquant additions. And oh how I love olives! with orzo and feta. No olives, though, more’s the pity. Capers would have to suffice unless I wanted to sprint to the store during rush hour. Probably not. Before the chicken was done, the salad was ready:
So you have the idea of the chicken. Season well, brown throughly on both sides, and finish in a moderate (350 F) oven until quite browned and juices run clear or thermometer registers 165 F. Unsure about temperatures, read the USDA guidelines–very simple. While the chicken is in the oven, cook the orzo and chop the veg and cheese. While this chicken with an orzo salad isn’t an instant meal, it’s fairly quick and hits the major food groups in a tasty way. And, hey! There would be leftovers for lunch. Yum leftovers. Who isn’t, after all that, glad to reach in the frig and pull out a piece of chicken come noon?
Take the time to season this baby (the orzo salad) lovingly. It takes a bit of thought, and trial/error, but you can go from “Yeah, that’s ok” to “Wow!” with attention, care, and a bit of knowledge. Generally the wow factor comes from one of these:
The best ingredients you can find
Thorough, but not over-seasoning
Use fresh herbs (usually at the very end before serving)
Appropriate addition of acid (in this case lemon juice)
If you’re unsure, take a small portion, add the questionable ingredient and try it. See if that’s going to make the difference. Take three small portions and try three techniques…which do you like? You have nothing to lose and everything to gain by this process. So here’s how I did it this time:
Alyce’s Orzo Salad on That Day (amounts are approximate) Serves 4 (as does a whole chicken)
1 cup uncooked orzo
1/2 cup each chopped finely diced carrots or cucumber, and yellow squash
1/4 cup chopped celery
2 cloves garlic smashed and finely minced (or more to taste)
2T minced red onion
2T ea chopped fresh mint and basil
1/4 c chopped fresh parsley
Pinch of oregano
1T capers (or a small handful of chopped kalamata olives)
1/2 t grated lemon zest
Kosher salt and pepper to taste (try just a bit of salt at first as capers and feta are salty)
Big pinch of crushed red pepper
1T white or red wine vinegar
3T extra virgin olive oil, divided (You’ll use some to flavor the hot orzo and some later for dressing.)
Juice of half a lemon
Optional: Top with 1/2 cup chopped tomatoes and a sprinkle of pine nuts or toasted chopped walnuts
- Cook orzo according to package directions and drain well. Pour the orzo into a mixing bowl and stir in 1 T of the olive oil. Sprinkle with just a pinch of salt and pepper.
- Add vegetables (including garlic and onions), feta, herbs, oregano, capers or olives, and lemon zest. Stir well.
- Add salt, pepper, and crushed red pepper. Taste and reseason.
- Sprinkle with vinegar and stir. Drizzle in other two tablespoons of olive oil and stir again. Add tomatoes and nuts, if using. Taste and adjust seasonings if necessary.
- Squeeze lemon over all.
- Serve warm, at room temperature, or cold. Store leftovers in refrigerator, tightly covered, for 2-3 days.
Another cook might have added finely chopped fennel, marinated artichokes, green peppers, jicama….and so on.
Two-Dog Kitchen and Around the ‘Hood
It isn’t quite the last rose of summer (above), but there are moments, despite the heat, that I want to run to each flower and smell each one up close while I can. I bravely planted some new things last week near the perennial hibiscus in my corner garden. I’ll show you when they bloom. (Please bloom.)
What else I’m cooking:
I’m considering some new recipes for those who are in the healing process or need softer meals:
|A lovely butternut (and other) squash soup with thyme for garnish.|
A healthier, chock-full of stuff zucchini bread is in the works and you’ll read about it here first.
|Whole wheat zucchini bread with dried cherries, raisins, nuts and bits of dark chocolate for your heart.|
About the house:
|And will it look like this again? Guess so.|
I am finally getting my house to make sense nearly three months after the moving truck arrived. While the kitchen, bedrooms and dining room quickly fell into place (though bedding and tablecloths still seem to be in short supply), the living room defied taming. A small, but pleasant light teal room that has a 3-season porch attached and boasts a bright, clean piano window (Thanks to my friend, Chris Brown:), it just made me shake my head (read that want to puke) whenever I took the time to look at it. Now my living room, unlike some, is in constant use. I often work at home and am at the piano or on the couch (with the good lamp) reading and studying. I run between the pots in the kitchen to the hymnal on the stand to the computer to write and I need that room to not only be comfortable, but to be feng shuied mighty fine. I nurse a glass of wine in there while enjoying the Sunday New York Times sometimes in the evening. (I never get it done on Sundays.) I sit and read while Dave naps with his head on my lap. The dogs have their favorite spot on the wool rug. To say nothing of sharing a cup of coffee with a friend. But the room had its own ideas about itself and it wanted to be tilted in the direction of what appeared to be a huge (it is) piano and a squeezed in sofa with two chairs nearly on top of one another in the corner with a beautiful table that cried, “Get rid of me. I’m too crowded.” It made my lip curl like Elvis and my brow crease like Bruce Willis when he’s in a real tight place. I said nasty stuff about my furniture. Talked about paying designers. Wrote friends who WERE designers. Hemmed and hawed. (What is hemmed and hawed?)
|They aren’t concerned about what color the walls are; they just want to be together. Rightly so. Love dogs!|
Our physical selves often mimic our emotional or spiritual circumstances and, in this case, it was exactly so. (Thanks to old friend Rev. Virginia Memmott for knowing that.) As long as I hithered and thithered and dithered about the move, living in Minnesota , the hot summer, our Colorado house, the need for a job, etc, I couldn’t settle down enough to “see” how things had to be.
|Living room the day the truck arrived|
One day last week, after receiving word of my new choir director job at Prospect Park United Methodist (Come sing!), I just walked in there, started moving stuff, called Dave down to pound nails in the walls for artwork, and found a way for that room to be arranged that not only made sense, but was downright charming. After a day or so, I also saw that the light had changed. The walls were more awake and you could read more easily as the sun was now in its late August position. No more cave feeling. And I like it. And so there, room. And, while it’s still hot outdoors, my eyes fall upon space that is welcoming, comfortable, and full of the things I love. I didn’t have to go buy all new furniture or consign the art; I just had to give myself time to breathe and want the space to work. Thanks, God.
|A bit more welcoming, huh?|
Below: Late hostas blooming on the east side of the house. In other places, leaves are falling and the acorns crunch underfoot. The acorns are even falling on the patio table that sits below a maple tree. Now there IS an oak tree in the yard next door. And somehow the acorns are moving from the oak to the maple and falling on us during dinner.
Sing a new song,
If you have a yard surrounded by old lilacs, spring is a good time for a dinner party.
And, if it’s spring, it’s a good time for Pasta Primavera (Spring Pasta).
And, if it’s time for Pasta Primavera, it’s a good time for pink wine. French rosé. Or Oregon rosé.
You needn’t be picky about the wine, though it must be dry and young (2010). It shouldn’t cost much–not more than $15 and often much less. Just make sure you have enough. A variety of choices would be a kind gesture to both you and your guests.
And if you were really loving that day, you might make an appetizer platter of tapenade and local goat’s cheese blended with fresh basil and grated lemon rind. Some proscuitto and tiny tomatoes make the plate.
The rosé will be quite stunning with that goat’s cheese. Promise.
I’m sold lately on lemon ice cream. In fact, it’s a perfect solution to dessert.
|Picture taken later after the ice cream had been in the freezer.|
I used a recipe from epicurious. com (Gourmet, 1993), though I didn’t use as much sugar. I thought 2/3 c was plenty and it was. The brightness and/or sourness of the lemon can easily be overwhelmed by too much sugar. (Click on the purple recipe.) Note that the mixture must be made ahead, cooked briefly, chilled very well, and have more half and half added right before freezing.
About the Primavera... you could look up twenty recipes for Primavera and they’d all be different, except that they should all have spring vegetables of some sort (leeks, ramps, scallions, peas, asparagus, baby greens, fennel, etc.). If you go to the farmer’s markets now (when you think there’ll be nothing), you should find some spring vegetables. If not, pick up your favorites at the grocery and use those.
|A gorgeous fennel bulb..use the fronds for garnish. There’s a core here much like in cabbage. Cut it out and slice the fennel into half moons.|
|Fresh pea shoots–leaves, shoots, and tendrils from pea plants. Yummy greens.|
The basic directions (serves 4) that would include your choice of vegetables would look like this (and I don’t think the Primavera police are out tonight if you want to change the process):
|Ramps–quite like scallions|
1. Bring a big pot of salted, peppered, and herbed pasta water to a boil. (Fresh herbs only–parsley, if it’s all you have. Parsley’s a perfect herb and quite nutritious.) Lower the heat to low until you need the water in a few minutes. That is, unless you’ve timed it perfectly. Ha.
2. Meantime, in a large, deep skillet, saute in a tablespoon of olive oil a half cup of sliced something(s) from the onion family: scallions, leeks, ramps (kind of like green onions…sort of between them and lilies of the valley), a mixture…even a bit of garlic, though just a bit–say 1 clove, minced. I would include fennel here (another half cup if you have it) as it requires a similar cooking time. Do not brown these vegetables, just cook until softened. A shake of salt and pepper wouldn’t come wrong here. Remove them from the pan and reserve.
3. Add a bit more oil, heat it to medium-high, and cook a cup of freshly sliced mushrooms for three or four minutes until golden. They needn’t be –though they could be!–expensive; button mushrooms will do. Don’t salt them til later. Do, however, add a tablespoon or so of fresh chopped herbs to them and pepper it all lightly. (I like marjoram, but rosemary or thyme is so good, too.) Remove them from the pan and add to the onion mixture. Note: Like meat, you must leave mushrooms unmoved for best browning. Don’t stir until well-browned on one side. Watch closely!
4. A little more oil, medium heat, and cook 1/2 cup each new peas (or frozen if you can’t find new), chopped asparagus, chopped haricots verts (very slim green beans), even a bit of zucchini or yellow squash sliced thinly–despite the fact that they are summer vegetables. We’ll let you slide by with it. After they’ve cooked a couple of minutes, add 1T cup each of your favorite fresh herbs (basil, rosemary, etc.) and a generous pinch of crushed red pepper. Throw in the onion-mushroom mixture, taste and adjust seasoning, and set aside. These vegetables should be just barely done…not crunchy like a salad, but not granny-done, either.
5. Cook your pound of pasta as directed (10 minutes for dried thin noodles like spaghetti or linguine…just a few minutes for fresh), drain it and add it the vegetables. Mix well. I do not believe in the ubiquitious addition of pasta water here.
6. If desired, a 1/2 cup – 1 cup of very fresh ricotta can be included here, as well as 1/2c-1 c fresh baby greens (pea shoots, baby spinach, watercress…). Serve warm or at room temperature. (Good cold, too.)
7. Pass Parmesan (you’ll need 1-2 cups grated), chopped parsley, cherry tomatoes (heirlooms are tasty), and white pepper at the table.
Alternatively, and much more quickly, you might try this method for ease of preparation: Bring a 10-12 qt (2/3 full) pot of well-seasoned water to boil; add 1 lb pasta and cook 7-8 minutes. Throw in peas, chopped asparagus, chopped green beans, etc. and continue cooking 2 more minutes. Drain well and drizzle with olive oil. Add a handful of mixed fresh herbs (parsley, basil, etc.), 1/2 cup chopped tomatoes, and 1/4 c sliced green onions. If you like ricotta, and have some, stir in 1/2-1 cup. Season quite liberally with salt and pepper and a pinch of crushed red pepper. Serve hot and pass a generous bowl of Parmesan and a grinder for black pepper around the table.
|Nothing like fresh ricotta.|
This is a fun meal to make if you like interactive dinners. Have each guest bring their favorite vegetable, cleaned and chopped. Someone who doesn’t cook can bring a couple of different rosés. Let a strong person grate the cheese, a detail-oriented friend supervise the pasta, and definitely get a wino to make sure everyone tastes all the wines. The ice cream can be put into the freezer (if it’s a small one) when you sit down to dinner.
If you’re a fan of Mark Bittman (NYT), as am I, here’s a link to his recent take (and ideas for variations) on Primavera, which he contends is American. Who am I to argue with Mark Bittman? Mr. Bittman also has ideas for pastas that, since they require fewer ingredients (and seldom meat), are pretty inexpensive. Which is always good.
Well–all that said:
It’s spring. The flowers are in bloom. Sit outdoors if it’s not too cold. Put spring flowers on the table and think loving thoughts.
Two-Dog Kitchen and Around the ‘Hood
The house is still in process, but crystal is in the china cabinet, boxes are out of the living room, and I am walking, gardening, and practicing again.
|I must be home. The cream soups are here.|
|House being prepared for paint.|
|St. Paul Farmer’s Market Scallions|
|Made rhubarb pie yesterday…may blog it! From…|
|Farmer’s market rhubarb.|
|Flowers at the market downtown–a fine way to spend Saturday morning.|
|Our side yard (south)|
|Front yard tree.|
|Our house from the north.|
|Our driveway garden becoming a jungle.
I’m planting herbs, columbines, tomatoes, impatiens, pansies, alyssum…and looking for more light in the yard!
Happy Spring as you sing a new song, my friends!
|Pork Tenderloin, Couscous and Sauteed Vegetables with Balsamic Fig Sauce|
Wherever I’ve lived, with the exception of San Antonio, there has been freak weather like snow on Halloween and Easter. (Is it really freak?) My own memories of Easter just south of Chicago are not necessarily warm and beautiful, but neither are they freezing with snow. Perhaps I misremember. But my kids’ Easter (and Halloween) photos show a yearly progression from clown to Easter lily all in a background of white.
This year may prove no different.
|Here’s this morning’s view.|
Below: What they should (and will again) look like.
Coming up on Palm Sunday, this Sunday, I always know that while it’s just a week until Easter, it’s also forever. This might come from my years as a director of church music. For two reasons: 1. The time spent preparing the music for 4-6 services within one week is a learning experience. Sometimes it includes a Lenten cantata. It always includes a humdinger of an Easter anthem. If ever you’re going to pull out all the stops (and that’s literally here), this is the time. 2. You’re right there, living it all. The lyrics to from Palm or Passion Sunday through Easter are not just powerful, they are both life-giving and life-changing.
I will send the Holy Spirit to you…. He’ll remind you all the things that I’ve said and—–I will always be with you.
Each pastor I worked with had different favorite Holy Week texts, so every year I’d read them and every year I knew them better (that’s not to say well). And while I knew the differences between the gospels (ok, this year the text has one angel; we can’t do THAT song where there are TWO), I’m not sure I understood them any better for it. I did, though, become more thoughtful about how and why it all happened. I had more time than most to consider what the disciples did all day on Friday or what the weight of that stone might be. Your mind runs around as a sacred musician. You’re the dreamer. I knew that my faithful folks had one combined vision/story of the week. Some couldn’t handle it and opted out of Thursday or Friday night services. They liked going from the palms to the lilies. That broke my heart. Because without the hopeful meal teaching a new commandment on Thursday, the frightful heart-breaking cold of Friday, and the long looking of Saturday, we have no flowery bonnets, alleluia music, egg hunt or brunch. We have no life, no plan, no nothing, nada, zip, zero, zap.
What? No chocolate?**
Pork Tenderloin with Couscous, Sauteed Vegetables and Balsamic Fig Sauce
Serves 6 (divide or multiply)
2 boxes couscous (olive oil and garlic variety)
1/2 cup chopped onion
1/2 cup raisins
3 pork tenderloins
3 cloves of garlic, slivered
Kosher salt and freshly ground pepper
6T olive oil, divided
2 medium eggplant
2 each: sweet yellow and red pepper
2 large red onions, cut into 1/8s
12 oz button mushrooms
2 each: zucchini and yellow squash
6T fig jam (often in the cheese section of a good grocery)
4T balsamic vinegar (or more to taste–be careful)
3T white wine (can use lemon juice instead)
A small salad? Some cheese? Someone brings rolls or bread? Definitely deviled eggs! If no one will make a bunny cake, buy a great cheesecake and call it Easter. Keep it festive and thoughtful. Some Easter grass and a few eggs on the table are quick decorations. You might also want to make my carrot cake cupcakes with cream cheese frosting and jellie bellies.
Wine? I like a Syrah here. Go California; the prices on California Syrahs are great right now. Qupe is luscious and inexpensive. If you want to spend a bit more, get the phone now and quickly order some Cristom Syrah (only the ’07 is left) and tell them to quick-ship, if possible. The Cristom will be less fruity, spicier and will assuredly have more pepper.
I’ll be thinking of you this week, as we all make this trip without skipping one piece of scenery and then sing a new song,
**Chocolate bunny pic: courtesy Twice Pix
|And this year, in some ways, is no different. I don’t have a choir to prepare (and I miss every one always), I have myself. This year, again, I’m reading THE LAST WEEK by Marcus Borg and John Dominic Crossan. I’ll be in worship tomorrow thinking about how Jesus appeared to the woman on the street. Sitting on a donkey. Or why people still stripped off their clothes and threw them down in front of him. And then I’ll begin the long walk of Holy week.
Oh, dear: did you come here for a recipe? This one’s sooo simple; I promise. It’s great for two, but is easily doubled, tripled, quadrupled or whatever. Get someone else to bring the deviled eggs and the bunny cake. You’ve got Easter dinner covered.
|One-pot, no soak Tuscan Bean Soup with Rosemary and Chicken|
Hot, cold. Hot, cold. The weather here is like a menopausal woman. To be fair, it hasn’t been hot. Except in my house where there’s a radiator stuck on high. According to local legend, it can’t be fixed until summer. Who said? So when I clean the bathroom upstairs, I turn into a sauna. That’s right, I used the correct pronoun.
Outdoors yesterday, the temperature hit about 41 degrees Fahrenheit. The Macalester College running club (We live about 4 blocks from “Mac.”) ran by in T-tiny shorts singing,
“We’re having a heat wave, a tropical heat wave. The temperature’s rising; it isn’t surprising…”
While I’m the first girl to put on her tee shirt and grill (actually I don’t grill outdoors and don’t care to learn–that’s what Dave is for), I’ll always have to admit I adore indoor and cozy cooking. I like it cold enough to leave the oven on for hours happily braising while I read. (“I’m cooking today.”) Or for a soup to giggle and pop all afternoon on the stove. I’m the woman Hillary Clinton didn’t want to be…I did stay home and bake cookies. Among other things. So I’m the only person in the Twin Cities who is glad it’s still kinda cold. (It’s 67 in Colorado Springs; I’ve been watching.) Everyone else is giving their flip flops a test run in the lingering snow while I am snug in my Clarks’ boots. I’ll give you this: my blood is still thickening after 15 years in Colorado where the beautiful weather is a well-kept secret.
What’s the pits is that the dogs are so funky dirty stinky from the melting snow-mud that I’d like to drop them off at the groomers and let them live there for the next month. We’ve got a dog shower in the basement (no joke) that I guess I’ll break down and use, though they’ll just be filthy again in ten and my back will hurt.
|Dad’s in a big meeting on the phone; we have to stay out. Whah.|
All that said (are you tired of that phrase?) I’m still in the mood for homey, warming soups and stews. Not only because the weather calls for them, but also because they feed us well, healthily and economically. Who doesn’t like to cook once and eat thrice? Or eat once, freeze and eat once a week for the next two? Or share like we’ll do tonight with a friend. I’ll take some bread to a neighbor who adores bread, too.
|Here’s the No-Knead Bread I made for the soup.|
What’s food for if it isn’t shared? Speaking of which, the book TAKE THIS BREAD, by Sara Miles is life-changing (as I mentioned at the end of the last post). A “radical” conversation about communion, the book is also a lot about food, feeding people, and what that all means to you and me. In my world (in my heart), we are called to feed one another in many ways…but I believe firmly that we are called to share, eat and love one another because of it. While there are no atheists in fox holes, there might also be no enemies around a dinner table. What? We could toast,
Here’s to you. I hate you.
I don’t think so. Touching bread together is a means of healing. In many ways.
Here’s to this soup; it’s something you could easily share. Don’t be afraid. People love to be invited. They don’t care if you haven’t swept (and if they do, they need to get over THAT), but they care that someone is interested enough in them to want to spend an evening –a morning, an afternoon– with them. They care that someone loves enough to cook. A restaurant meal (much the thing now) isn’t the same. To begin with, the restaurant:
- is expensive
- might not be healthy
- wants you gone
- wants to have someone else at your table
- wants to make more money
- doesn’t put your love into the food
All right, I’ll give you this: they might. Many cooks/chefs really want the best for their customers, but just as many simply want it to be nine o’clock.
|Beans, water, ham hock and rosemary…it starts like this.|
So call a friend(s), throw the place mats on the table, turn on the music, light the candles, pour the wine, and make this soup. Not in that order. Some tiny bit of a crunchy salad and a chewy boule or baguette round out the meal and the bread’s great for dunking. A couple of tiny cookies or a small scoop of gelato would be sweet for an ending. (Wine? I like a Cotes du Rhone here, but you might prefer a light Italian red like a Moltepulciano.) Here’s the story in pictures:
|Start with a great ham hock.|
|Cook the beans with onion, rosemary and the ham hock. No salt.|
|Remove the hock, add stock, chicken pieces, and veg.|
|Throw in a couple of tomatoes with the chicken and vegetables; remove to cool, peel easily, and chop.|
|Chop the rosemary finely this time; you don’t want to eat a Christmas tree.|
|Carefully chop meat from hock. Remove fat and tendons; check for bones.|
|Now that’s an easy way to peel a tomato.|
|The chicken, simmered in liquid, is done quickly. Remove, cool, skin, bone, and shred.|
|Put it all back in the pot and let her roll. Turn down and simmer.|
Cook’s Note: No cooking and letting the beans sit for an hour; no overnight soak. You just start cooking the beans for this soup in one pan and add EVERYTHING else in a row. Total cooking/prep time is 3 hours, perhaps less. I gave it an extra 30 minutes simmer to come together at the end. Of course it’s great the next day after all the ingredients swam in the same sea, slept in the same bed, washed in the same water, or whatever metaphor floats your boat.
Tuscan Bean Soup with Rosemary and Chicken makes 5 qts approximately
1/2-3/4# dried cannellini or northern white bean/navy beans
1 ham hock (I used half a large one)
2 large onions, peeled and chopped, divided
4 cloves garlic, chopped, divided
1/2 t freshly ground black pepper
2 sprigs rosemary, divided (Leave one whole; mince the other.)
3 pieces chicken with bones and skin
1 qt chicken stock, low or no salt
1 c white wine or water
2 firm red tomatoes (or 1 15 oz can chopped tomatoes)
1 c chopped carrots
3 stalks celery with leaves, chopped
(1/4 c chopped cabbage, 1/4 c chopped green beans, optional-I had them and put them in.)
1/4 c chopped parsley
Kosher salt; freshly ground pepper (start with 1 tsp salt and 1/8 t pepper)
Several drops of Tabasco or other hot sauce (or a pinch of crushed red pepper or ground cayenne)
1 c fresh spinach leaves
1/2 c Parmesan
Zest of 1 fresh lemon
- Bring to a boil beans and 2-3 qts peppered (no salt) water. Add ham hock, 1 of the chopped onions, and a whole sprig of rosemary. (Leave the stem in until soup is done; the leaves will have cooked and become quite tender at the end of 3 hours.) Lower heat, cover partially, and let cook at a low boil for about 1 1/2 hours until beans are becoming tender. Add some water if beans are not boiling freely. Remove ham hock, cool, shred (leave out fat and gristle) and return meat to pot.
- Add chicken stock, wine or water, 3 pieces of chicken, and all of the vegetables/herbs (including the other chopped onion, the other sprig of minced rosemary, and the other 2 chopped garlic cloves) except the spinach. Stir in salt, pepper and Tabasco. Return to a boil; lower heat and simmer 2-3 minutes. Remove tomatoes and let cool a few minutes. Skin, chop and return tomatoes to pot.
- Cook soup until chicken is no longer pink in middle and vegetables are tender, 20 minutes or so. Remove chicken and let cool for five minutes. Skin, bone and chop. Return meat to the pot; discard bones and skin. (Unless you have a dog who likes chicken skin.) Taste and adjust seasonings.
- Remove 2 cups of the soup and puree in the food processor or mash well with a potato masher. You could also use an immersion blender very briefly.* Return mashed soup to pot, stir, and bring to a boil. Cook a couple of minutes and lower heat to a bare simmer.
- Add spinach; cook 1 minute. Stir well. Taste and adjust seasonings. More salt? Pepper? Hot sauce? Carefully add just a teense of any of these and taste again. Serve hot with 1T grated Parmesan and a 1/2 tsp lemon rind to top each large bowl. A dusting of pepper might be welcome as well.
*You want a soup that shows all of its elements–beans, vegetables and meat–merely thickened by the small amount of pureed soup. You don’t want a totally pureed soup.
In St. Paul, spring wants to come. People and animals (see brave bunny below) are all ready for warming sun, a day in the yard, a stroll in the park. I must say they are hardy creatures, though. There hasn’t yet been a day when folks aren’t taking a walk, shopping, etc. Snow, 14 degrees, wind, whatever. These are outdoor people. One day when I thought it was WAY too cold to venture far beyond the warm car, I saw a dad wheeling a stroller, taking the kid for a spin. I got on my boots, tied up my scarf, and went for a walk. I’m learning.
|Pat the bunny. Our reason to bark. A lot.|
|Dad loves us again and is off the phone with people. Office furniture on order. Also paint.|
|We really didn’t.|
Sing a new song,
|How quickly can you say Chicken and Noodles?|
|Male downy woodpecker eats fast. The female eats here, too. Not at the same time.|
|Birds were smart. They went from the tree to the feeder and back. Period.|
|Temp furniture bought for a song. Ours will arrive in two months after the snow melts. Argh.|
In a 3-4 qt heavy saucepan or small stockpot, heat oil and butter over medium-high heat and add chicken that you’ve salted and peppered well. Add vegetables, herbs, and spices. Let brown well 5-7 minutes; turn, stir, and let brown another 5 minutes.
Add stock. Bring to a boil. Reduce heat and simmer, covered, over low heat about 30 minutes.
Meantime, follow package directions and cook 6 oz frozen egg noodles in a separate pot for 20 minutes, adding frozen peas last 3 minutes.
Strain noodles and peas; add to chicken mixture. Taste and adjust seasonings. Serve hot. For a more chicken and dumplings feel, add 1/2 cup milk to the pot when you add the noodles and peas.
I’m reading… Books on Minnesota (duh), The Last Week: What the Gospels Really Teach About Jesus’s Final Days in Jerusalem by Marcus J. Borg and John Dominic Crossan, Take This Bread: A Radical Conversion by Sara Miles, Goat Song: A Seasonal Life, A Short History of Herding, and the Art of Making Cheese by Brad Kessler. I just bought Home Cheese Making: Recipes for 75 Delicious Cheeses by Rikki Carroll and The Curious Incident of the Dog in the Night-Time by Mark Haddon but I haven’t started them. I’ve promised my Colorado Springs book club I’d read THE CURIOUS INCIDENT…by next Wed. Time to get going. By the way, Sara Miles book is life-changing and GOAT SONG is one of the most lovingly-written books of the decade. Where did he learn to write like that?
On Minnesota Public Radio this morning: We would need $21 million to feed the hungry in Minnesota; that would be for 8 billion meals.
Sing a new song,
Well, of course, I had the idea and, truthfully, had done something like it before, but I had to flesh out the menu and, naturally, try it all out. And, while I adore Thanksgiving, I know it can get out of hand. You don’t know it’s gotten out of hand until you start the dishes and are still washing glasses the next day. Mostly, it’s worth it. Occasionally, though, you want a holiday to BE a holiday for everyone, including you. Well, you and one other person, a special one.
- Starters:Olives and Pistachios–set out in small bowls with wine
- First course: Pumpkin or Butternut Squash Soup (bought from deli)
- Main course: Turkey Roulade, stuffed W/ Proscuitto/Sage/Onions/Garlic
- Sides: Oven-Roasted Root Vegetables with Fresh Rosemary
- Brussel Sprouts (pan-roasted) w/ Parmesan & Pumpkin Seeds
- Home-made Spicy Cranberry Sauce w/ Apples and Lemon
- Bread: Corn Muffins from the bakery
- Dessert: Pumpkin Ice Cream, purchased from grocery OR Pumpkin Custards baked the day before and refrigerated (Use any pumpkin pie filling recipe and bake custards in pammed ramekins about 30 min. at 350—No crust)
- Drinks: Wine: A to Z Riesling and Sineann Pinot Noir- Have both! Coffee: French Roast, laced with Cognac and Whipped Cream