Tag Archives: easy

Acorn Squash with Kale and Pecans

Posted on April 28, 2013 by | 4 Comments

Roasted Acorn Squash with Kale and Pecans from She Cooks, He Cleans

We’re starting a new venture with community-supported agriculture this year, and we’re signed up with Rise ‘n Shine Organic Farm.  Two weeks into it now, we’ve racked up plenty of good things  – lettuce, kale, radishes, swiss chard, carrots  -  and also supplements of local honey, pecans, and grits since the growing season here is off to a slow start.  Rise ‘n Shine Farm still has shares open, so if you’re in the Atlanta area or in North Georgia, please go to their website (here) and consider supporting local agriculture!

The kale we received so far is far more tender than what’s in the grocery store, probably because it is early and this is young kale.  It took no effort to wilt it in the saute pan.  The kale with the sweet squash was a nice combination, with a little acidity added from the balsamic vinegar to boost the flavors.  The only other addition I’d like to make is to add some bacon – but alas, I was out!

I didn’t really measure anything, so the amounts are approximates.  This can easily be made into a vegetarian entree, with coconut oil instead of butter or bacon fat.  If acorn squash are out of season, the kale and pecans would also be delicious with a baked sweet potato.

Ingredients (for 2 servings):

  • One acorn squash, split lengthwise, seeds removed
  • 12 kale leaves, washed
  • 1 shallot, finely chopped (or about 1/3 cup sweet onion)
  • 1 to 2 tablespoons oil of choice (I used bacon fat and butter.  EVOO and coconut oil are also good choices.)
  • ~1/2 cup pecan halves
  • balsamic vinegar
  • butter or coconut oil for squash
  • kosher salt and pepper, to taste

Preheat the oven to 4ooF.  Oil a shallow roasting pan and the inside surface of the squash; place the squash cut-side down in the pan.  Roast for 25-30 minutes at 400F, remove from oven, and flip the squash over.  Season the squash lightly with salt and pepper.  Place a dollop of butter or coconut oil in the bowl of the squash (about 1 tablespoon) with a splash of balsamic vinegar.  With a pastry brush, spread the butter/vinegar mixture over the edges and inside of the squash.  Return to oven and roast for an additional 20 minutes, or until the squash is very tender.

While the squash is cooking, remove the tough spines/stem from the kale. (Fold the leaf in half lengthwise, then use a knife to cut the thick part of the spine away from the leaf.)  Stack the leaves together, roll them slightly, and slice the leaves crosswise into slender strips.

Heat 1 to 2 tablespoons of oil in a saute pan over medium high heat.  Add the shallot and cook briefly (about 1 minute).  Add the kale and pecans, and stir/toss in the pan with the shallots over the heat until the kale is wilted and tender.  Splash with a little balsamic vinegar, and season with salt and pepper to taste.  If the taste is a little too acidic or bitter, sprinkle with a little raw sugar.  Stir well to mix, and set aside until the squash is done.

When squash is tender, fill the squash cavity with the kale mixture.  Serve hot and enjoy!

gjonesMusic fans around the world- and here at SCHC- felt the loss with the passing of the great George Jones. Called the greatest country singer of all time, you won’t get any argument from me on that score. This retrospective, 50 Years of Hits shares some great moments in Jones’ career, from the early rockabilly sides such as “White Lightning” to the classics of the the ’60s and beyond. Goodbye, George.

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Smoky Macaroni and Cheese with Bacon Topping

Posted on March 23, 2013 by | 6 Comments

Adapted from and Inspired by Bakeaholic Mama

Mac n Cheese with Bacon Topping from She Cooks, He Cleans

I recognize that I use every excuse in the book to eat anything dripping with cheese and/or bacon….but this time I really needed some comfort food.  If any of you have ever had a pinched nerve in your back, you know what I’m saying.  Ouch!  Although I was unable to bend over, Mr. He Cleans was there to get pots and pans out of the cabinet and to shuffle casseroles in and out of the oven – still while providing great music and keeping my (medicinal) wine glass filled.  He does it all!

I saw this recipe on Pinterest and started drooling.  To better describe it, I renamed it OMGBBQMACNCHEESEBACON.  I modified it for the ingredients I had on hand, and served it with barbeque chicken off the grill, instead of putting the chicken in the dish.  It was freaking awesome.  My back felt SO much better – although I’m not sure how much that was due to the wine and not the oooey-gooey cheesy macaroni and bacon.  Does it really matter?

Ingredients:

  • 12 ounce box gluten-free pasta (Jovial GF pasta is excellent)
  • 6 slices crispy, cooked bacon, crumbled
  • 1 tablespoon bacon drippings, reserved from cooking bacon
  • 2 tablespoons butter (preferably pastured)
  • 2 tablespoons rice flour (or other gluten-free flour, to thicken)
  • 2 cups half and half
  • about 6 ounces gruyere, grated (2 cups, loosely packed)
  • about 4 ounces cheddar or smoked cheddar, grated (1 cup, loosely packed)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon Spanish hot smoked paprika
  • freshly ground black pepper

Cook the pasta in boiling water, for just less of the time recommended on pasta’s directions.  You want it to be slightly underdone, with a little firmness to the bite.  Set aside.

Lightly butter a casserole dish.  Preheat oven to 350F.

In a medium-sized saucepan over medium heat, melt the butter with the tablespoon of reserved bacon drippings.  Whisk in the flour until well-blended, and cook for about a minute, stirring constantly. Whisk in the half and half, breaking up any clumps.  Continue to cook at a simmer, stirring, until the mixture thickens up to a gravy consistency.  Remove from heat and stir in the cheeses until everything is melted and smooth.  (Do not heat to a boil once cheese is added – it may separate.)

Stir in the cooked pasta until well combined.  (Mine was a little thick – I added a bit more half and half here to help it mix together.)  Pour into the buttered casserole dish.  Top with the crumbled bacon.

Bake for 15 minutes, covered with a lid or foil.  Remove the cover, and bake for another 10-15 minutes until it is bubbly.  Remove from oven and let it sit a few minutes so you don’t hurt yourself with hot cheese in your mouth.  Enjoy!

Mac n Cheese with Bacon Topping from SheCooks, He Cleans

These are leftovers – the original casserole was covered with bacon!

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nightProud to serve She Cooks! Glad you’re feeling better! Today’s music will make anyone feel better. Roots singer/songwriter Tift Merritt has joined up with classical pianist Simone Dinnerstein on Night, and it’s one of the most intriguing and beautiful pieces of music I’ve heard in a long time. Finding common ground in the works of Billie Holiday, Bach and Brad Mehldau among others, the result is ethereal and emotional. Merritt’s voice and guitar coupled with Dinnerstein’s piano create a sound that is haunting and timeless. Fans of Joni Mitchell, Leonard Cohen and especially the late, great Nina Simone should give this a listen. An early contender for album of the year.

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Pan-Seared, Blackened Flounder

Posted on March 20, 2013 by | 2 Comments

Blackened flounder

The secrets to a really tasty piece of blackened fish are 1) a really tasty Creole seasoning, and 2) not overcooking the fish.  I use a slightly modified version of  Emeril’s recipe for Creole Seasoning – because he should know, right?  The seasoning is easy to make fresh with your own spices, and it’s really good on chicken, steaks, pork, or fish.  I have used it with tuna and flounder – both were incredible!  I think most mild fish will work – red snapper, catfish, grouper, cod also come to mind.

In a restaurant setting, blackened fish is cooked in a red-hot skillet, with plenty of accompanying smoke.  Cooking in your home, you might want to avoid this.  Chef Paul Prudhomme recommends “bronzing”, rather than blackening the fish at home.  This still means using a very hot skillet, but not so hot that it produces smoke.  He recommends cooking at 350F.  Although I did not take the temperature of my pan, it’s helpful to realize this is the temperature generally used for deep frying – - still pretty darn hot!

Our blackened flounder, shown here, was served with oven-roasted potatoes and avocado.  The cool and creamy avocado, with a squeeze of lime, really helped cut the heat from the spicy fish.  This is a delicious and simple meal that we will do again!

Note: I’ve provided links to the products that I used from The Spice House.  I like The Spice House because their herbs and spices are really fresh and high quality, plus they have a decent selection of organic products.  I also like that you can buy refills that come in bags, and that saves money.  I do not have any business relationship with The Spice House.

Creole Seasoning (Makes about 2/3 cup – Store in glass jar with lid):

Combine all ingredients for the seasoning, thoroughly.  (You will not need all of it for this recipe; store extra in a sealed jar.)

Rinse the fish fillets and pat dry with towels.  If necessary, cut the fish in portions that will fit in your skillet.  Coat the fish on both sides with seasoning mix, pressing it onto the fish to get a good layer of seasoning.

Heat a large skillet over high heat and add a thin layer of oil to the pan (suitable for high-heat cooking).  When very hot, and without crowding the pan, place seasoned fish in the skillet and cook without moving the fish for 3-4 minutes, until nicely “bronzed”.  Flip the fish over and cook for another 3-4 minutes, until the fish is done (opaque in center).  Repeat for the rest of the fillets – adding oil as necessary and keeping the skillet very hot.

Serve it hot, with a squeeze of lime juice!  Enjoy!

moonYou’ll need something to calm you down after the Blackened Flounder…so let’s try some ballads from two of the giants of jazz! First up, the incomparable Bill Evans with Moon Beams. Evans was one of the greats, performing with everyone from Miles on Kind of Blue to Tony Bennett. His piano is moody, introspective and always interesting here, on such numbers as “If You Could See Me Now” and “I Fall in Love Too Easily”. A classic record.

Nobody is more classic than John Coltrane, and on Ballads he slows the tempo balladsdown, without losing any depth of passion. His interplay with McCoy Tyner’s piano on cuts such as “All or Nothing At All” or my favorite, “Nancy (With The Laughing Face”) is almost telepathic. Sublime stuff!

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Seared Sea Scallops over Zucchini Ribbons with Goat Cheese

Posted on March 17, 2013 by | 14 Comments

Scallops with Zucchini Ribbons

This is the first weekend we’ve had in Atlanta that really felt like spring, with temperatures warm enough to sit outside comfortably in the sunshine without shivering.  There are trees and flowers bursting out with blooms and things are getting greener by the day.  Nice time of year to be in the Southeast!

These plump sea scallops with thinly sliced ribbons of zucchini are so fresh and light   – just like spring.  They also only take minutes to cook!  When buying scallops, make sure that you are getting “dry” scallops, and not scallops that have been treated with phosphates.  Phosphates are used as a preservative, and cause the scallops to adsorb water – water that makes them weigh more (and cost you more per pound), and water that will leach out like crazy when you try to cook them.  They will not sear, and you won’t get that tasty caramelized crust.    Look for scallops with a pinkish color to them – the blindingly white scallops have been chemically treated.

I used a regular peeler to slice the zucchini into ribbons, but you could also use a mandolin slicer (or patience and a sharp knife).  Just make long slices all around the zucchini until you get to the seedy part in the middle, which can be discarded.  There you have it – zucchini ribbons!

To julienne the basil, roll up several leaves tightly together, like a cigar.  Starting at one end of the “cigar”, cut into thin slices.

I neglected to measure the ingredients when I made this, so the amounts are approximate.

Ingredients (serves 2):

  • 8-10 sea scallops
  • Oil suitable for high heat cooking (I used coconut oil)
  • 2 good-sized zucchini, sliced thinly into ribbons
  • 1 small shallot, finely chopped
  • ~2 tablespoons butter (preferably from pastured cows)
  • splash of extra-virgin olive oil
  • ~1/4 cup light stock (I used chicken stock)
  • Juice from 1/2 lemon
  • 4 ounce log of soft, fresh goat cheese
  • handful of basil leaves, julienned
  • Coarse salt (sea salt or kosher salt) and freshly ground black pepper, to taste

Pat the sea scallops dry with paper towels.  If present, remove the adductor muscles (looks like a little “foot”) from the side of the scallops and discard.  Those tend to be unpleasantly chewy, and they pull right off with a little tug.  Lightly season with salt and pepper, and set the scallops aside.

In a saute pan, heat 2 tablespoons of butter with a splash of olive oil over medium heat.  Cook the shallots for about a minute – but not long enough to brown.  Add the stock to the pan and bring to a simmer.  Toss in the zucchini ribbons and cook for a few minutes, continuing to toss the zucchini,  until it is just tender and the liquid in the pan has reduced a little.  Stir in about 2 ounces of the goat cheese with the lemon juice, until the goat cheese has melted and the liquid in the pan is sauce-like.  Stir in some of the basil, saving some for the final garnish.  Season to taste with salt and pepper.  Remove from heat, but keep warm.

Heat a heavy skillet over medium-high heat until VERY hot (cast iron is good, but any heavy-bottomed skillet will work).  Add a very thin layer of coconut oil (or other high-heat oil) to the pan, swirl to coat, and immediately add scallops, flat side down.  Do not crowd the pan – you may need to cook the scallops in two batches, depending on how big your skillet is.  DO NOT move the scallops – sear them for 2 minutes, then turn and sear for about a minute (maybe 1 1/2 minutes) on the other side.  It is important not to overcook the scallops or they will be rubbery and tough.  They should be nicely seared on the outside, but should still be a little translucent-looking in the middle as you look at them from the side.  They will feel a little springy to the touch – not stiff.  When they are done, remove them from the pan and keep warm while you finish cooking them all.

To serve, place a mound of zucchini noodles on a plate, and place the scallops around it.  Add a dollup of the remaining goat cheese to the top, and garnish with the rest of the julienned basil.  Enjoy!

Scallops with zucchini ribbons and goat cheese

allenTwo from Texas today! First up, the new album from songwriter and artist Terry Allen, Bottom of the World. Allen is one of those Lubbock lads- along with Joe Ely, Butch Hancock and Jimmy Dale Gilmore- who radically reshaped country music in the late ’70s. Allen doesn’t release music very often, but when he does its always an illuminating listen. Sample title…”Do They Dream Of Hell in Heaven?”. Thought-provoking country!

Billy Joe Shaver is another “outlaw” country performer, and his hits are legendary. The Complete Columbia Recordings gathers his mid-’80s Columbia output and puts them back in print, and high time they did! Shaver has a unique shaverway of looking at the world, and once you get a taste, you’ll be back. Just like the scallops!

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Spring Rolls with “No-Peanut” Sauce

Posted on February 28, 2013 by | 5 Comments

Spring Rolls with Almond Butter Sauce 1 (1)

Are there foods that you suddenly have an powerful desire for?  I’m sure this happens to us all, whether it is for chocolate fudge or Chex Mix (ahem).  I wonder what drives those cravings.  Is it simply the power of suggestion, or is there some physical or psychological need that is begging to be filled?

I started craving fresh spring rolls – with enough intensity to send me to the crowded Dekalb International Farmers Market for rice paper wrappers and Thai basil.  It started with a suggestion – photos found on Pinterest.  I have avoided browsing that time-pit up to now, but two friends kept posting recipes there and made me look.  (Thanks LGO and TFM!) Once I got there, it was non-stop pinning of things I wanted to make – including these spring rolls from Chaos in the Kitchen.  There were other inviting recipes, but the idea of spring rolls would not let me go.  After being on vacation and eating indulgently, perhaps my body was telling me some crispy, raw vegetables would be a nice change.  Or maybe my soul needed the promise of freshness and spring after returning to dreary, damp, cold weather.

Whatever the reason, these colorful spring rolls brightened my day and made my taste buds simply ecstatic.  I was intimidated with the prospect of working with the fragile rice paper, but this photo tutorial from White on Rice Couple made it really easy.  You don’t really need a recipe – just gather ingredients that you like and roll them up!  If you’re looking for inspiration, here’s a start! I’m looking forward to also trying cucumber, jicama, avocado, and cabbage in the rolls.

Ingredients (for 8 rolls):

  • 8 rice paper wrappers (spring roll skins)
  • Lettuce leaves (Boston or butter lettuce, hard spines removed)
  • Several sprigs of Thai basil (about 24 leaves).  Other varieties of basil will also work.
  • Small bunch of cilantro, large stems removed
  • 1 red bell pepper, cut into thin strips
  • 2 carrots, julienned (I use this wonderful kitchen tool)
  • Small, cooked pink shrimp (4 or 5 per roll)

“No Peanut” Sauce ingredients:

Okay, before you get started make sure you look at these wonderfully photographed instructions.  Right here!

Prepare sauce by combining all sauce ingredients in a small bowl; stir well to combine.  Adjust to taste (more hot sauce, etc.).  Adjust consistency of the sauce by adding water, a tablespoon at a time.  Set aside.  Sauce can be stored in the refrigerator, but you may want to warm it up to room temperature for serving. (A few seconds in the microwave will help.)

Have all the spring roll filling ingredients washed and prepped before starting.

Add hot water (bath-like temperature) to a large bowl.  Take one rice paper wrapper and dip it completely in the hot water for 10 seconds (or less).  The paper should be wet, but still stiff.  Place the paper flat on a non-porous surface.

Starting layering the other ingredients on the lower third of the rice paper.  I started with the shrimp because they look nice through the paper, once rolled.  Add lettuce leaves, 2 or 3 basil leaves, carrots, bell pepper, a couple sprigs of cilantro, etc.  Try not to overfill the wrapper because it will be difficult to roll.  (After a little practice, you’ll be able to figure out the right amount of filling.  You can eat your “mistakes” right away.)

Carefully pull up the rice paper from the bottom (nearest you) and pull it over the filling.  Use your fingers to tuck the filling in toward you, to make the roll tighter.  Start rolling away from you.  After one rotation, fold in the rice paper on the left and right sides to enclose the filling.  Continue to roll until the rice paper meets at the top – it will seal itself.  Set the roll aside, and cover lightly with cellophane and a damp towel.

Continue making the rest of the rolls and set them aside with the others.  The wrappers will stick to each other and tear if they touch each other at first, so space them out or place cellophane between them.

They are best served immediately or within a couple of hours, while fresh.  The rice paper will start getting stiff and dry pretty quickly, especially in the refrigerator.  If you want to have them for a later time (within 24 hours or so), wrap each roll individually in cellophane and place in a resealable plastic bag with a dampened paper towel.  I kept a few rolls overnight this way, and while not as delicate as fresh, the rice paper was still relatively soft.

Enjoy!Spring Rolls with Almond Butter Sauce 2 (1)

sonvoltJay Farrar has been one of the leading figures in the roots music scene since he days heading up Uncle Tupelo and Son Volt. To my ears, he’s rarely sounded as good and as open as on the new Son Volt release Honky Tonk. Created as an homage to the great Bakersfield country sound of the ’60s, this record is a winner, full of fiddles and pedal steel guitar. Glorious!

fastmoveFarrar and Death Cab for Cutie’s Ben Gibbard teamed up to do the soundtrack to a documentary to one of my favorite books, Jack Kerouac’s Big Sur entitled One Fast Move Or I’m Gone: Music From Kerouac’s Big Sur. Low-key and intriguing, it captures the book and it’s time well. Recommended.

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Posted in Appetizers, Entrees, Sauces, Marinades, and Rubs, Seafood

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Smashed Red Potatoes with Garlic and Rosemary

Posted on February 18, 2013 by | 10 Comments

Inspired by Love That Food

smashed potatoes

It’s vacation time, and you gotta indulge.  Since white potatoes are not normally in our diet, when we have them we want them to be extra-special.  This recipe for “smashed” potatoes is like the bridge between roasted and mashed – they are boiled until tender, then flattened and crushed so the creamy insides are exposed to soak up plenty of garlic butter, and finally roasted (with a sprinkling of rosemary) until crispy around the edges.  Yeah, I thought it sounded good too.

We served these potatoes with pan-seared beef tenderloin steaks, but the possibilities are endless.

Ingredients:

  • 10 small red-skinned potatoes
  • 2 tablespoons butter (from pastured cows)
  • splash of extra-virgin olive oil (EVOO)
  • 3 cloves garlic, chopped fine
  • ~1 tablespoon fresh rosemary leaves, chopped
  • kosher salt and freshly ground pepper, to taste

In a saucepan, cover the potatoes with water and bring to a boil.  Boil for about 20 minutes, or until the potatoes are tender (easily pieced with a fork).  Drain potatoes and allow to cool enough to handle.

Preheat oven to 400F and lightly oil a baking dish that will hold the potatoes in one layer.

Over medium heat in a small pan, melt the butter with a splash of EVOO.  Add the garlic to the butter, swirl it around, and allow to simmer for a minute, taking care not to brown the garlic.  Remove from heat and allow the garlic and butter to join together in heavenly flavors.

In the meantime, using a metal spatula and a flat surface, smash the potatoes until they resemble small broken cookies.  (I tried using a potato masher, but the potatoes kept getting stuck in it.  It is better to have the potato in more-or-less one piece after being smashed.)  Transfer the smashed potato to the baking dish.  Repeat for all the potatoes.

Pour the garlic butter evenly all over the smashed potatoes.  Season with salt and pepper, and sprinkle with the rosemary.  Place in the oven for 10-15 minutes until the potatoes are starting to crisp and brown. (Keep an eye out for the garlic so it does not burn.  Burned garlic = yuck.)

Serve hot and enjoy!

steak avocado and potatoes

shannonOne of my favorite things to do is finding music in consignment stores, junk shops, you name it. Generally you can pick it up pretty cheap, so you might take a listen to something you wouldn’t pay top dollar for. Well, I lucked out here in Santa Fe- 5 CDs for $5! First up is guitarist Preston Shannon with Goin’ Back To Memphis. This is gritty soul/blues with a Bobby Bland/Robert Cray sorta sound, very much recommended.

You can’t do wrong picked up Emmylou Harris, no matter what. So getting the out of print Spyboy – for a buck- was a steal! Emmylou live, with Buddy Miller on spyboyguitar, this is a remarkable show. From past favorites such as “Love Hurts” to “Tulsa Queen”, Harris is incredible. We’re going to see her in a few months with Rodney Crowell and Richard Thompson…hope it’s as good as this!

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Bacon-Wrapped Turkey Breast

Posted on February 10, 2013 by | 5 Comments

bacon wrapped turkey

Outside of winter holidays, we rarely have turkey.  For some reason, I never think about turkey – and for the two of us, even a small whole turkey is too much.  A 2-3 pound turkey breast, however, is just right for a meal or two, plus a couple of sandwiches.  I ordered this boneless, skinless turkey breast from Tendergrass Farms, with pastures located in southwest Virginia.  I’m really impressed with their support of local, grass-fed, family farms and their mission: “By implementing rigorous grass fed standards we are able to offer naturally raised meats of distinction that are truly unparalleled in terms of animal husbandry and welfare, culinary refinement and flavor, as well as purity and wholesomeness.”

Of course turkey breast is extremely lean, so I had some concerns that it might dry out while roasting.  I did two things to help prevent this from happening.  First I brined the turkey for a couple of hours, to add moisture and enhance the flavor of the meat.  Next, I decided to blanket the breast with woven bacon strips while it roasted.  Whether it was the superior nature of pastured turkey, the brine, or the bacon…it turned out juicy and very tasty!

[The next day, we sliced up some leftover turkey and bacon for sandwiches, using this grain-free bread.  Slice the bread and toast it for the best taste and texture.]

Ingredients:

  • 2-3 pound boneless, skinless turkey breast
  • 8-9 slices bacon
  • freshly ground black pepper or pepper blend
  • fresh sage (optional)

For brine:

  • 1/4 cup kosher salt
  • 1/4 cup organic cane sugar, coconut palm sugar, or honey
  • 5 cups of water

Mix the brine ingredients in a resealable plastic bag.  Shake vigorously until the salt and sugar have completely dissolved.  Place the turkey in the bag, squeeze out the air, and seal.  Allow to brine, refrigerated, for at least 1 hour and up to 4 hours.  Take out of the refrigerator about 30 minutes before cooking to return to room temperature.

bacon wrapped turkey

Turkey breast in blanket of bacon – before roasting.

Place 4 strips of bacon on a flat surface (such as a cutting board), parallel to each other.  Starting at one end, place one strip of bacon perpendicular to the others, and weave it through the 4 strips (i.e. over, under, over, under).  With the next strip of bacon, weave it in using the opposite pattern from the first (i.e. under, over, under, over).  (You probably already knew how to weave, didn’t you?) Continue until you have a bacon blanket large enough to cover the top surface of the turkey breast.  Try to keep the bacon pieces close together.

Season the brined turkey breast with pepper. Place the turkey breast on the bacon, flip it over so the bacon is on top, and tuck the loose strands of bacon underneath.  Stick a few leaves of fresh sage underneath the bacon in spots, if desired.

bacon wrapped turkey 2

Turkey breast in blanket of bacon – after roasting.

Preheat the oven to 375F.  Place the turkey on a rack in a shallow roasting pan.  Roast until the internal temperature at the center of the breast reaches 165F.  (Roast time for this turkey was approximately 2 hours, but may vary with different ovens and/or weight of turkey,)  Remove from oven and allow to rest for 10 minutes before slicing.

bacon wrapped turkey 3

candiGood stuff and not just for Thanksgiving anymore…how can you go wrong wrapping something in bacon? Yum! Yummy music as well. First up is Candi Staton with His Hands. Staton, know as the “Queen of Southern Soul” for her days at Fame Studios, returns with this great collection of songs including “You Don’t Have Far to Go” and “His Hands” from Will Oldham. This is old-school smouldering soul that gives the great voice of Staton room to move.

Taj Mahal has been a pivotal figure in roots music since his days with Ry Cooder in Rising Sons in the late ’60s. He broadens his reach on Kulanjan with Toumani Diabate. Mahal’s metal National guitar finds a common ground with Diabate’s tajkora, and the result, produced by Joe Boyd is mesmerizing. From Muddy Water’s “Catfish Blues” to songs of Africa, this is a spellbinding meeting of musical cultures.

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Zucchini Noodles with Beurre Blanc Sauce

Posted on February 2, 2013 by | Leave a comment

Zucchini beurre blanc

Who’s a fool for sauce?  I don’t know about you, but if there’s a sauce or condiment I can drench my food with, I will do it.  My husband, not so much.  Not too long ago, I made some salmon patties and asparagus – and on a whim, whipped up a quick lemon-butter sauce to drizzle over everything.  Much to my surprise, James really liked the sauce.  While he usually puts a spoonful of the stuff off to the side on his plate (mostly to placate me), he actually added more sauce to his plate – on his food!  I knew sauce would win him over one day.

While there are some crab cakes on that plate in the photo, this post is all about the zucchini and beurre blanc sauce.  Despite the elegant French name (translated as “white butter”), this is a very basic and easy sauce to make.  I have written about the zucchini previously, in this post.  I use a Kuhn Rikon Julienne Peeler to quickly turn whole zucchini into ribbons – it couldn’t be more simple.  If you don’t have a julienne peeler, you can make thicker ribbons with a regular vegetable peeler, or you can cut it into matchsticks with a knife.

I added a little cream to the beurre blanc, because I like cream and it helps to stabilize the sauce, but it can be made without it.

Ingredients (2 servings):

  • 2 or 3 zucchini (depending on size)
  • 1 small shallot, minced (2-3 tablespoons)
  • 1/2 cup white wine
  • Juice of 1 lemon
  • 1/2 teaspoon salt
  • dash of Worcestershire sauce
  • 1/4 cup heavy cream
  • 3-4 tablespoons butter (from pastured cows)

Julienne the zucchini.  Set up a steaming basket over simmering water, and steam the zucchini for about 5 minutes or until just tender.  Drain in a colander and press out as much moisture as possible with paper towels.  Set aside.

In a saute pan over medium to medium-high heat, bring the wine, lemon juice, shallots, Worcestershire sauce, and salt to a low boil.  Boil until the liquid is reduced to almost a syrup, in a thin layer in the pan (approximately 1/4 cup).  Stir in the cream, bring it to a simmer, then remove from heat.  Quickly whisk in the butter, 1 tablespoon at a time, until the sauce is emulsified and silky.  (Keeping the sauce over heat after adding butter may cause it to separate.)

At this point, the sauce can be strained, but it is not necessary for this particular recipe since we are mixing it with the zucchini noodles.

Toss in the zucchini noodles and stir until the noodles are well-coated in sauce.  Serve hot – and enjoy!  The buttery-lemon flavor complements seafood and chicken, as well as many vegetables.

You mean there’s other sauce than BBQ? In this case, yes! Great stuff indeed, as is our musical menu. Get Up!  featuring Ben Harper and Charlie Musselwhite. This is a brand new release, and all ready it’s be dubbed a years best. How could you go wrong, with the songs and wicked slide guitar of Harper with the growling harmonica of Musselwhite adding a saucy (HA!) touch? From Delta getblues to Zepequese stomps, this is a high mark of both men’s careers.

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Posted in Sauces, Marinades, and Rubs, Side dishes

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Game Day / Party Food Roundup

Posted on January 28, 2013 by | 9 Comments

There’s a big day coming up soon in the US for football enthusiasts.  We rarely watch sporting events, but we appreciate any excuse to graze through party food and make a meal of appetizers.  I’m not sure what we’ll be feasting on this year, but here’s some ideas from our archives.

eggplant pepper dip

You can’t have a party without dip – but skip the sour cream and ranch dressing mix for something more interesting (and nutritious) like this Roasted Eggplant and Sweet Pepper Dip.  It’s a little like baba ghanoush with the sweetness of roasted peppers thrown in.  Serve it with crackers, pita triangles, or as a dip for vegetables.

Multi grain cracker wm

Speaking of crackers, these gluten-free Crispy Nutty Crackers are just the thing to serve with cheese or spreads.  There are six kinds of nuts and/or seeds in every bite, so they have lots of flavor.Crispy cheesy crackers

However if just sitting down with a bowl of cheesy crackers is more your thing, these 3-Cheese Crackers are addictive and will really hit the spot.  You can’t go wrong with Cheddar, Parmesan and Jack cheese!  They are SO much better than the kind that come in a box, and are surprisingly simple to make.  Try to share…

cheeseball jalapeno 691

If you’re a cheese lover, you will enjoy this Jalapeno and Pimento Cheese Ball.  This kicked-up version of pimento cheese, with smoked Gouda, Monterey Jack cheese and roasted jalapeno peppers  is sure to be a hit.  Roll it in roasted pumpkin seeds for a more spectacular presentation.

Stuffed mushroom in tin

What’s a party without bacon?  These Mushrooms Stuffed with Cream Cheese and Bacon are quick and easy.  Bake them in mini-muffin tins to keep them from falling over, and serve ‘em hot, right out of the oven.

Grilled lemon pepper wings wm

Ready for something a little more substantial?  Chicken wings are practically a requirement for game-day eating, and these Lemon-Pepper Wings are a good no-fuss choice.  I like all varieties of wings with gooey sauces, but if you invited people over, you probably don’t want lots of sticky fingers around your sofa.  Whether you grill them or bake them, these are crispy and delicious.

Candied Rosemary Walnuts (1)So…what have we left out?  A big bowl of mixed nuts?  Something sweet?  How about a little of both, with Candied Rosemary Walnuts?  I made these previously to go with Honey Walnut Shrimp, but they are irresistible all by themselves.  They will go fast, so you may want to double the recipe (if you do, you may need to cook in two batches).

Candied Rosemary Walnuts (makes 3 cups)

  • 3 cups whole walnuts (or a mix of nuts if you wish)
  • 4 tablespoons butter
  • 1/3 cup coconut palm sugar
  • 1 tablespoon honey
  • 1 tablespoon fresh rosemary, chopped
  • sea salt, to taste

Preheat oven to 350F.  Spread the walnuts on a baking sheet in a single layer and roast in the oven for 10-15 minutes.  Remove from oven and set aside.  In a large skillet, melt the butter.  Stir in the coconut palm sugar, honey, and rosemary until well blended and the butter is foamy.  Add the walnuts and cook over medium-high heat, tossing continuously, until the walnuts are well-glazed with the sugar mixture (3-4 minutes), being careful not to burn the walnuts.  Spread the walnuts back out on a parchment paper-lined baking sheet to cool.  Sprinkle with sea salt while hot.  Toss them around occasionally to keep them from sticking together.  The sugar-glaze will harden and will not be sticky when they are cool.  Store in a sealed container at room temperature.

Enjoy!

agYeah, not big sports fans around here, but hey, always up for a party! Kick off Super Bowl Sunday with the hysterical routine by Andy Griffith “What It Was, Was Football” on Wit & Wisdom of Andy Griffith. Funny!

gingaMaybe you think of football in another way, like the rest of the world? We gotcha covered with Ginga – The Sound Of Brazilian Football about the worlds most popular sport, soccer! Can’t go wrong with the music here, including Jorge Ben…footie!

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Posted in Appetizers

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Crème Brûlée

Posted on January 25, 2013 by | 4 Comments

Modified from Bon Appétit

Creme brulee with blueberries

After my last episode of playing with fire in the kitchen, you might be surprised to see me back in there with a blowtorch.  Rest assured, nothing was engulfed in flames!

This is my go-to recipe for crème brûlée that I found on Epicurious years ago.  I’ve since modified it to use coconut palm sugar, which has several benefits over refined sugars.  Perhaps due to less processing, coconut palm sugar contains more micro-nutrients than other common sugars.  Also it reportedly has a lower glycemic index than refined sugar, meaning that it has a lesser impact on your blood sugar levels after eating.  The best reason to use coconut palm sugar, however, is the taste.  It is not quite as overly sweet as many sweeteners, and it is more complex in flavor – it notably tastes of caramel.  That caramel is especially welcome in crème brûlée!

I have to admit that for the topping, I used a sprinkle of organic, unbleached cane sugar – I just wasn’t too sure of how the coconut palm sugar would handle being fired on with a blow torch.  I’ll try that in the future.  Part of the fun of making this wonderful dessert is blasting the sugar on top into a thin, crisp, glassy sheet that will crack like ice when you first tap it with your spoon.  It is a nice contrast to the creamy custard underneath.  I’m still working at getting it right – there’s a fine line between getting the sugar to caramelize and bubble up into a thin, amber glaze, and scorching it into black craters.  Some people use a broiler to do this – I find you have to watch too carefully and it may or may not be evenly melted.  I use a blow torch – the kind you get at the hardware store.  If you turn the flame down low, and use plenty of patience, it will give you more control when melting the sugar.

This recipe is incredibly easy, but gives the impression that hard work was involved.  Serve this dessert topped with fresh berries – or just by itself.  It is that good!

Ingredients (Makes 4 individual servings.  Can be doubled.)

  • 1 1/2 cups heavy cream
  • Several strips of citrus peel (lemon or orange recommended)
  • Scant 1/3 cup coconut palm sugar
  • 3 egg yolks
  • 1 teaspoon vanilla
  • pinch of kosher or sea salt
  • topping: 4 teaspoons organic, unbleached cane sugar or brown sugar
  • optional:  fresh berries

Preheat oven to 325F.  Arrange 4 ramekins (6-8 ounces) in a metal baking pan.

Combine the cream and citrus peel in a saucepan and bring to a simmer.  (I used the peels from 2 mandarin oranges.)  Remove from heat.

Whisk sugar and egg yolks in a medium-sized bowl for a couple of minutes, until well-blended and thick.  Gradually drizzle about 1/2 cup of the hot cream into the egg mixture, whisking briskly (try to say that 3 times) to temper the eggs.  Then whisk the egg-cream mixture slowly into the remaining hot cream in the saucepan.  Mix in vanilla and salt.  Let stand for 10-15 minutes.

Strain the custard into a large measuring cup (one with a spout for easier pouring), using a fine mesh strainer to remove the lemon peel and any lumps that might have formed.  Divide the strained custard among the 4 ramekins.

Fill the baking pan with water to come halfway up the sides of the ramekins, being careful not to splash water in the custard.  (Note: some recipes say to use hot water, but the last 2 times I made this I used room-temp tap water and everything worked out just fine.)

Bake custards until just set in the center, about 45 minutes. Remove custards from water bath and allow to cool.

Now the fun part – I like to torch the sugar before refrigerating the custards, so that it is all chilled when serving.  Sprinkle about 1 teaspoon of sugar evenly on each of the 4 custards.  (It helps if you have a small sifter or strainer.)  Fire up the torch and adjust to a low flame.  Slowly move the flame back and forth over the sugar until it bubbles up and melts, being careful not to scorch the sugar.  This takes some patience.  Repeat for the remaining custards.  Alternatively, if you don’t have a blow torch handy, you can place the custards on a baking sheet and stick them under a preheated broiler.  Watch carefully, and broil until the sugar melts and browns (about 2 minutes).

Chill the custards for at least one hour before serving.  The topping should be crisp.  Top with fresh berries, if desired.  Enjoy!

Creme brulee blueberries 2

Ok, this might have crossed the line into scorched territory…but it was still good!

mbellTwo recent finds, both artists I’ve never heard before now. First, English singer Maggie Bell with Queen of the Night. Formerly the singer for Stone The Crows, Bell came to New York and made this great album with Jerry Wexler. From Dan Penn’s “A Woman Left Lonely” to a smokin’ version of “After Midnight”, she sings the heck out of this record. Criminally undiscovered!

aceSpeaking of undiscovered we give you Black Ace with I’m the Boss Card in Your Hand. Playing slide guitar across his lap, this is the real deal blues. Haunting and strong stuff.

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Posted in For the Sweet Tooth

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