For New Year's Eve: A Favorite Cocktail

The holidays are a great time to break the work routine, slow down the daily tempo, and hang out with friends and family.

Cold weather makes the outdoors less hospitable. A warm kitchen invites like no other room in the house.  Pulling together appetizers, a salad, main dish, and a couple of desserts, is a lot of work but also great fun. 

With New Year's Eve fast approaching, the search is on to plan a festive meal. What better way to begin the celebration than with a drink that evokes the sweetness of the tropics.

Because there are edible pieces of fruit at the bottom, include a spoon so the cocktail can be enjoyed as a drink and an appetizer all in one.

Tropical Rum Cocktail

Yield: 4

Time: 10 minutes

Ingredients

1 cup white rum

2 Fuyu persimmons, ripe, slightly soft, finely chopped

1 cup fresh orange juice, sweet

1/4 cup fresh lime juice

4 tablespoons powdered sugar

16 ice cubes

Method

Pour the white rum into a pitcher, add the powdered sugar, and stir well to dissolve. Add the finely chopped persimmons, orange and lime juice, and stir well to combine.

Put 4 ice cubes and a spoon into each glass, pour in the drink, making certain that the persimmon pieces are divided equally and serve.

Variations

Top with a fresh sprig of mint

Adjust the proportion of orange and lime juice, to taste

Substitute finely chopped mango, strawberries, kiwi, or fresh passion fruit for persimmons

On The Couch

Danielle's photo from here.

Never having consulted a relationship therapist, I sometimes wonder how these things go.

Does the conversation start along the lines of:

So, you like this girl?

Or:

He left you?

Or even:

She wants you to do what?

Somehow, I doubt matters are this simple, and even though the array of human cruelty to other humans is infinite, stuff does tend to fall into relatively clear-cut categories.

Old-fashioned as it seems, I'm still a man who values action over words. A modicum of observation will tell you everything you need to know about anyone close or close-ish to you. Their thoughts are positively SCREAMING at you, should you have the calmness to see.

Professional interpretation, in my opinion, might lead to more cloud than clear sky.

And over-thinking gets you no-where. I suspect therapy is mostly about over-thinking.

But what would I know?





Bottoms Up, Couchistas.

Constant Change

Diane Farr pic from TV Guide

The dilemma for the curious person is this:

A stable partner is good for all sorts of reasons.

But a little instability in one's life is also good, particularly in one's sex life. Being off balance makes us work new muscles. The trick is to not topple.

Once you've found someone with whom you have a groove, it's natural to want to keep it. If we mesh, the machinery of life whirs wonderfully.

We all change and morph over time, and so do the things that turn us on or turn us off.

With one partner, unless we're both concentrating on keeping it interesting, the risk is of falling into a rut.

And the only difference between a rut and a grave is the depth.

I'm not advocating cheating or weird marital arrangements - neither will work. Thinking about how to encourage one's partner to be open to a little exploration, now that might be just the (small) off-centredness we need.




Bottoms Up, Changelings.

Love, Sex and Intimacy - Wombatgram #13

Click on Wombatgram to enlarge.

Is it possible that the troika of love, sex and intimacy circumscribe our relationship life?

If so, the volume of each element varies with the nature of each relationship, as does the geometry between them.

We'll all be different.




Bottoms Up, Thinkers.

Oatmeal Spice Biscotti

For the last cookie installment before I leave for home, I bring you these biscotti.   Reminiscent of oatmeal cookies, kicked up a few notches with some spices.  Apparently I was in the mood to spice things up this holiday season :)

The dough for this biscotti was different than I'd worked with before, in that it was pretty wet.  I trusted Nicole and continued on, and it all worked out!   I even managed to salvage the one I took out of the oven too early ;)

  

Not too sweet, I thought these were a good accompaniment to the other cookies I made.  They had a nice spicy quality to them, but not so much that I could taste anything savory.  Thoroughly enjoyed with a mug of tea!

Oatmeal Spice Biscotti
adapted from Baking Bites

2c flour (I used a blend of AP and white whole wheat)
1/2c rolled oats
1/2t baking soda
1/2t baking powder
1/2t salt
1t cinnamon
3/4t freshly ground nutmet
3/4t ground ginger
3/4t cumin
pinch of cloves
pinch of cayenne pepper
3 eggs, RT
1/2c sugar
1/2c brown sugar
1t vanilla extract
1/2c raisins

Preheat oven to 350deg.

Combine dry ingredients (flour through spices) in medium bowl and whisk until well combined.

In a stand mixer (or large bowl), beat eggs on medium speed.  Slowly add in both sugars and continue beating until light and smooth, a few minutes.  Fold in vanilla, flour mixture and raisins.    As the batter is quite wet, you will be able to pour out the batter onto a parchment-lined cookie sheet.  I used my spatula to form regtangular shapes ~1" high, on two cookie sheets.  Sprinkle extra oats on top of dough.   Bake in preheated oven 25-30min, until browned on the edges and not soft to the touch.  (If you're not sure, try to lift it up with a spatula, if it seems dough on the underside it's not done yet)

Remove from oven and turn oven down to 300deg.   Use parchment paper to transfer logs to cutting surface.  Use a serrated knife to cut into ~1" slices, then lay biscotti on their side back on the cookie sheets.  Bake 15min, then flip over and bake another 15min.   The cookies should be firm at this point, if they're not add on another 10min.  Transfer biscotti to a cooling rack and allow to cool completely before storing in an airtight container.



I also made some Coffee Shortbread w/Crystallized Ginger (see below, delicious!), Seven Layers (always a favorite) and Maple Bacon Oatmeal Cookies.  And now I need a sugar detox :)  At least they've all been delivered and enjoyed by friends and family!!

Coffee Shortbread w/Crystallized Ginger

Here's to a wonderful holiday season, filled with cookies and cheer!!!  

Tempura Vegetables and Shrimp Congee

Congee is rice served "wet" in a broth with vegetables, tofu, meat, seafood, or poultry.

Congee is the Asian equivalent of Jewish chicken soup, perfect when the weather is cold and damp or you're fighting off a cold.  Served in a variety of ways, depending on the country of origin or what's in season, the basic dish is made with cooked rice, a liquid, and flavorings.

You'll find dozens of authentic, regional recipes in cookbooks and online, but in our kitchen "congee" is another way of saying repurposed deliciousness.

Whatever we don't eat at a Japanese, Chinese, Vietnamese, or Thai restaurant we bring home. Invariably, a container of rice is included along with the kung pao chicken, tempera shrimp and vegetables, stir fried beef with broccoli, or sweet and sour pork that we couldn't finish. 

Reheating these dishes at home is one option, but transforming them into congee is better.  For example, converting vegetable and shrimp tempura into an aromatic, deeply satisfying and delicious congee is one way this simple technique can turn left-overs into the best comfort food you've ever eaten. 

Tempura Vegetable and Shrimp Congee

Serves 2

Time 30 minutes

Ingredients

2 tempura shrimp, tail removed

4-6 pieces tempura vegetables

1 cup cooked rice

1 garlic clove, skin removed, finely chopped

4 cups spinach leaves, washed to remove grit, stems and leaves finely chopped

4 shiitake mushrooms, washed, tips of the stems removed, thinly sliced

1/2 cup corn kernels, fresh or from a can

2 cups water or miso soup or a combination of both

1 tablespoon olive or sesame oil

Sea salt and pepper to taste

Method

Cut the shrimp and tempura vegetables into bite-sized pieces and set aside.  Saute on a medium-low flame the garlic, shiitake mushrooms, and corn kernels until lightly browned. 

Add the cut up spinach and water or a mix of miso soup and water. Raise the flame and simmer 10 minutes.

Add the cut up tempura vegetables and shrimp to the broth. Stir well and simmer 10 minutes.

Add the cooked rice, stir well and simmer a final 5 minutes.

Serve hot.

Intimacy

If we distill what we're looking for, I think the liquor we want is intimacy.

Sex is a part of intimacy, but only if we understand the other person. The corollary is that we can have intimacy without sex. You might not agree with that, and I understand why. Intimacy, however, is like understanding mountains: you can climb them, or you can observe them. Either way you can be awed and changed. One need not preclude the other to find wonderment.

One non-negotiable element of intimacy is closeness. LDRs, phone sex, letters and sexting: none of these make for, or even add to, an intimate relationship.

Intimacy is way more about vulnerability than much else. Admission of weakness; owning up to uncertainty; willingness to risk emotional ruin: these are the inputs to an intimate time.

I'd go further. Some of the most intimate moments with women are those before sex arises. Tension between men and women magnifies the closeness, highlights what's missing. These are delicious seconds, or, if you can resist the urge to toss off your kit and shag, minutes.

Anticipation and delayed gratification. Damn them.



Bottoms Up, Delayers!

Pumpkin Spice

When I came across these cinnamon roll cookies, I was intrigued.  I knew I'd have to have a go at them!

Inspired by the awesome pumpkin cinnamon rolls I made a few months ago, I adapted the recipe a bit.  Turns out my modifications made it vegan, if you're looking for that kind of recipe :)  Of course you can also un-veganize it by using butter, no worries!    Delicious!

Pumpkin Spice Cinnamon Roll Cookies
adapted from Dine & Dish
Yield: ~3dozen

Filling/topping:
4T granulated sugar
1T cinnamon

Dough:
1 stick Earth Balance (or butter), softened (RT)
1c packed brown sugar
1/2c pumpkin
1t vanilla
3c flour (I used a mix of AP and white whole wheat)
2t baking powder
1/2t salt
1t cinnamon
1/4-1/2t freshly grated nutmeg  (it can be strong, so use your judgement!  I liked the spice and went closer to 1/2t)
dash of cloves

For the glaze:
1c powdered sugar
1t maple syrup (I'd recommend Grade B)
1/8t maple extract (optional)
1-3T apple cider (or milk)

In a stand mixer, cream together butter and brown sugar until light and fluffy.  Add pumpkin and vanilla and beat until well incorporated.  While this is beating, combine dry ingredients in a medium bowl and whisk together.  Add dry ingredients to the butter mixture in several additions and mix until everything is combined.

In a small bowl, stir together the filling (sugar and cinnamon) until well mixed.   Turn out dough onto parchment paper and spread or roll out into a large rectangle (~1/4" thick, or ~9x6").   Sprinkle over filling mixture, leaving about an inch around the edge.  You may have some left, reserve it for later.  Roll up the dough jelly-roll style, using the parchment paper to help.  If the dough starts to break as you're rolling, don't worry, just pinch it back together :)   Roll in any extra cinnamon sugar and wrap tightly in plastic wrap.  Refrigerate for a few hours.

Preheat oven to 350deg when you're about to get your cookies ready.  Remove dough from refrigerator, unwrap from plastic and cut into 1/4" thick slices.  Place on a parchment-lined cookie sheet or baking stone, 1-2" apart.   Bake in preheated oven 8-10min, until just beginning to brown around the edges or the cookie is not too soft in the center.  Cool a few minutes on the cookie sheet and then transfer to a cooling rack.

Once completely cool, prepare the glaze by adding powdered sugar to a bowl.  Add syrup and extract and stir to moisten all the sugar.   Add cider, 1T at a time, stirring well after each addition, until desired consistency is reached.  I aimed for one that was thin enough to be spreadable, but not too thin.  Brush each cookie with glaze using a pastry brush and allow glaze to harden before transferring to a container for storage (or shipping!).

Spiced Macaroons

Growing up, my mom would make christmas-tree shaped cookies that were essentially macaroons (Coconut Yule Trees).  These cookies are a riff on the traditional coconut cookie, with a grown-up taste.    I had bookmarked this recipe from Modern Spice, and adapted it just a little bit to suit my own tastes.  I swapped out the sweetened coconut for the unsweetened variety and didn't add any extra sugar, as I didn't think it needed it.   Feel free to play around and adjust it to your own tastes!

Saffron Cardamom Macaroons
adapted from Serious Eats
Yield:  ~3dozen

3c unsweetened coconut
1 can fat free sweetened condensed milk
1 1/2t ground cardamom (if using fresh ground cardamom, I'd recommend 1t...  I failed to do so and they have an especially strong flavor :))
scant 1t saffron threads
1/4t salt
2 lg egg whites

Preheat oven to 350deg.

In a large bowl, combine coconut, sweetened condensed milk, salt and spices, rubbing the saffron threads between your fingers as you add it to the bowl.

Add room temperature egg whites and a pinch of cream of tarter to a bowl (or stand mixer) and whip to soft peaks.  Gently fold egg whites into coconut mixture.

Using a spoon or tablespoon-sized cookie scoop, form balls and place 1" apart on a parchment-lined cookie sheet.  Bake for 14-16min, until slightly brown on the edges.  Remove from the oven and allow to cool completely.

Almond Sugar Cookies

After a co-worker and I started singing carols at work, I've gotten really excited about the impending holiday.  Just spending time at home with the family is all i need :)

Well, family and cookies.  Can't forget the christmas cookies!

I've got a few recipes to share this week, and I'm starting off with a classic-- the sugar cookie.   While they're not usually the first one I pick out of the bunch, but I have fallen for the almond variety.   In an effort to make some dairy-free cookies for a friend, and the fact that I was all out of butter and Earth Balance, I came up with these...

Almond Sugar Cookies
adapted from suite101
Yield:  ~4dozen (with my 1 7/8" cutter)

I took the simple route of sprinkles as these cookies were going to be shipped, but feel free to top with an almond or cream cheese icing if you prefer!

1c granulated sugar
1/3c melted coconut oil (I bet another mild flavored oil would also be ok)
1t vanilla extract
1t almond extract
1egg
2c flour (I used a mix of AP and white whole wheat)
1/2c almond meal
1/2t baking soda
1/2t salt
1/4c water (could also milk)

In a large bowl or stand mixer, beat together sugar, oil, extracts and egg until light in color and fluffy.   While that is beating away, whisk together dry ingredients (flour, almond meal, baking soda, salt).   When sugar mixture is fluffy, stir in flour and water by hand (I used a spatula).  Turn dough out onto a piece of plastic wrap and refrigerate a few hours or overnight.

Preheat oven to 375deg when you want to make your cookies.  Remove dough from refrigerator and roll out between two pieces of parchment paper.  I aimed for 1/8-1/4" thick, but you can decide whichever thickness you'd prefer, just adjust the cooking times accordingly (longer for thicker cookies, shorter for really thin ones)!  Using your favorite cookie cutter (or biscuit cutter when you realize you don't have any cookie cutters), cut into desired shapes.  Re-roll any dough left from the cut-outs and repeat until you've used all of your dough.

Add some sprinkles if desired and transfer to parchment-lined cookie sheets or a baking stone and bake 10min, so they're just browned around the edges and not too soft in the middle.  Cool a few minutes on the cookie sheet and then transfer to cooling racks until cooled completely.



Are you a sugar cookie fan??  Straight-up or flavored??

A new favorite

When my parents came down for thanksgiving, they brought a car full of goodies for me, including some cabbage.  And some cabbage this was, it probably took it's own seat!  I failed to get a picture of the 9.5lb cabbage, but believe you me, it was bigger than my head :)   What do you do with that much cabbage so you don't get sick of it?  Try some new recipes!

Creamy Cabbage Soup

I made two different soups, my favorite of the two being a Creamy Cabbage Soup w/Gruyere.  I made this in two steps, the first day cooking it until just before you add the dairy, then finished it up the day I wanted to serve it.  The only change I made was to use  ~3oz of cave-aged gruyere, as that's what we had.  Everyone enjoyed it!

Napa Slaw w/Apple Butter Vinaigrette

After falling in love with my apple butter vinaigrette, I tried another one with Alexandra's Napa Cabbage w/Apple Butter Vinaigrette.  I added some leftover turkey to make it a delicious lunch :)  I may have decreased the oil in the vinaigrette just a tad, or maybe just didn't measure...  I know I know, I need to get better about that!


The best of the bunch was Molly's Braised Cabbage with Onions and Carrots, hands down.   Quite the unassuming dish, it is so simple and I can't wait to make again!!    Surprising, as when I went to put it in the oven, I thought to myself, "I'm not going to like this" and didn't take a picture.  Seriously delicious,  I wanted to eat the entire pan when it came out of the oven.   No joke, I can't say enough about this recipe :)

Braised Cabbage w/Onions & Carrots
very slightly adapted from Orangette
Serves 2

2lbs of cabbage, trimmed, cored and cut into wedges
1 lg onion, cut into  ~1/2" thick slices
1 lg carrot, sliced into ~1/3" coins
1/4c + 2T homemade turkey stock (you can also use chicken stock or water)
2T extra virgin olive oil
coarse salt
freshly ground pepper
1/8t crushed red pepper flakes

Preheat oven to 325.

Put cabbage wedges in a roasting pan (or other 9x13 pan), keeping them to a single layer.  Add carrot and onions over the cabbage.  Season with salt, pepper & red pepper flakes (I just sprinkled these over the pan). 

Measure out stock and add oil.  Whisk together and then pour over cabbage.  Cover dish tightly with foil and bake for 1-1.5hrs.  Check the cabbage after this time, turning it over with tongs, adding more stock/water if it has dried out, and then return the dish to the oven, tightly covered in foil for another 1-1.5hrs.

After this time, the veggies should be very tender (if not, cook some more!).  Take off foil, turn the oven to 400deg and place back in the oven.  Cook for another 15min or so, until the edges of the cabbage and onions start to brown and caramelize.

Serve warm, as a side to some hearty protein, or rather simply, topped with a poached egg like Molly suggests!



Are you a cabbage lover?  Any favorite things do do with it?    I've got some cookies coming up, so get ready for some sugar :)

Easy-to-Make Custards, Perfect for the Holidays

When the weather turns cold and my family needs a good dose of comfort food, I turn to a reliable, easy-to-make desserts, a custard with sautéed apples and golden raisins and one with crystalized ginger.

I posted the recipes on Zesterdaily.

Apple Butter Vinaigrette

I can never get enough apples in the fall (yes, I know it's not fall anymore...  but it was in the 40s yesterday!), and this time I took my homemade applesauce to a whole new level.  After my apples became applesauce in the crockpot overnight, I gave it a stir and returned it to low while I was at work (another 8hrs or so).   At this point, a quick spin in the blender and out came a pretty delicious apple butter!   Couldn't be simpler :)

Since then I've mostly used the apple butter as a topping for yogurt or toast, but then somewhere along the way (probably here) I had the idea to use it in a dressing.   First I used it on a salad of massaged kale, julienned apples, chopped pecans, dried cranberries and goat cheese...   delicious.   And then I tossed that combination with some freshly cooked wheat berries.  Even better!!  The warm wheat berries melted the goat cheese and with the vinaigrette coated the salad quite nicely... yum.  

Apple Butter Vinaigrette
"recipe" by Shannon
(enough for one of my salads)

1/2c apple butter
2-4T white balsamic vinegar
2-4T olive oil
salt and pepper, to taste

I kind of flew by the seat of my pants, whisking all the ingredients together.  I prefer my dressings to have a little tang (especially using sweet apple butter), so I was on the 4T vinegar and 2T oil end of the spectrum.  Feel free to adjust it to your own tastes!


Writing this post is making me hungry, so I think I'll go make some more  :)

This was very festive, so it could easily become a part of your holiday menu!    What's the most delicious thing you've ever done with apple/pumpkin/pear butter?

Roasted Brussels Sprouts

When I watched Ree and Bobby go at it, I couldn't take my eyes off those brussels sprouts.  And I'm not even a huge sprouts lover!   Within a week, I tried them.

...  but I didn't love them.  I mean, the roasted brussels sprouts were good, and I especially liked the crunchy burst of the pomegranate arils.  Unfortunately the lime zest completely overwhelmed things (maybe I had a large lime?) and where was the vanilla butter??? 

I couldn't just drop the idea, so I tried again, with my own twists.  It was definitely good; however, next time I'd try to up the vanilla flavor even more as it was still a little lost.   Speaking of lost, I accidentally deleted my pictures of the finished dish, so use your imagination!

Roasted Brussles & Squash w/Pomegranate Seeds
adapted from Bobby Flay
serves 2-4, depending on how much you like your veggies :)

4c trimmed, halved brussels sprouts
4c cubed squash (~1/2"), I used a mix of buttercup and butternut
2T coconut oil, melted
coarse salt
freshly ground pepper
zest of 1 orange
1/2c pomegranate seeds (or more)
1T vanilla butter*
1/4c chopped pecans

Preheat oven to 375deg.  Toss brussels sprouts and squash with coconut oil, salt and pepper, then spread out on cookie sheet.  Roast for ~45min, until soft and beginning to brown/caramelize.

Meanwhile, zest orange into a large bowl.  Add pomegranate seeds and butter.  When squash and sprouts are cooked, add to bowl and toss to combine and melt butter.  Serve, topped with chopped pecans.

*I made using the seeds of 1 vanilla bean and 4T good quality butter



Has there been a recipe you thought was a winner that fell a little flat?  Or do you have a favorite, no-fail brussels sprouts recipe?

Butternut Ravioli

Roasted butternut squash and mascarpone is delicious.

making the dough

But let me back up.   There was some fresh pasta making at my place some time ago...  I don't want to think about how long it's been.

Roll out!

I let Elina and Kerstin do the hard work, since they had never done it before.  While I'm no expert, I tried to guide them in making the dough, rolling out pasta sheets (taking turns, of course), and forming the ravioli.

Assembly line!

I can't remember how we arrived at the filling (collective genius?), but roasted butternut squash married quite well with the mascarpone and freshly grated nutmeg.  I'm all for fresh pasta, but man, I could've eaten that filling all by myself itself.  Although I'm pretty sure I would've had to fight for it!

Somebody can't wait to dig in!

I'll spare you anymore rambling and get to the recipe :)

Butternut Squash Ravioli w/Sage Browned Butter & Hazelnuts

If you don't have the time or desire to make fresh pasta, wonton wrappers are a good substitute!

1 1/2 recipes fresh pasta*
2c roasted butternut squash puree
1/4t fresh ground nutmeg
1/8t salt
2oz mascarpone
2 grinds of freshly ground black pepper
6T butter
fresh sage, chopped (1/4-1/2c)
hazelnuts, chopped (1/4-1/2c)

To prepare the filling, mix together roasted squash, mascarpone and spices (salt, pepper, nutmeg).  Set aside.

Prepare pasta by rolling out sheets.  To make the ravioli, we added filling to one sheet (probably 1-2T, depending on how big you want them), spaced out by a few inches to leave room for the ravioli.  Once the filling was distributed, we topped with another sheet of pasta.   Using a cookie cutter (with a smooth edge), small glass, or your fingers, press down pasta around pocket of filling to create a seal and ensure that none of the deliciousness escapes.  Using a knife or pizza cutter, cut ravioli in whatever shape you'd like.  Set on a cookie tray and cover with towel until cooking (so they don't dry out).  Repeat with rest of the pasta and filling.

Bring a large pot of water to a boil.  In another large saute pan, melt butter and cook until begins to turn brown and smells nutty.  Add sage to the butter and cook until fragrant and crispy.  Lower heat and to keep warm until the ravioli are cooked.  When the water has reached a rolling boil, salt and begin cooking ravioli, being sure not to overcrowd them.  Cook for only a few minutes, they'll float to the top when ready, then drain and add to the browned butter and sage.  Continue with this process until you've cooked all the ravioli.  Serve topped with chopped hazelnuts!


*For 3 servings of pasta, I used 3 lg eggs, 75g white whole wheat flour and 225g type "00" flour.  For instructions and photos on how to make the pasta, click here.  We rolled it out to a medium-thin sheets (I think we aimed for 5-6 on a scale of 8).



Do you have a favorite way to use mascarpone?

Another review!

I know I just talked about Thanksgiving dinner, but thanks to CSN Stores, I was able to review Calphalon's Stainless Steel roasting pan*.  

Oh man, what a beauty!    The pan comes with a nonstick roasting rack and some tongs/handles.  Even though I wasn't on turkey duty, I needed to test out the pan  (and make some leftovers!!).  I chose a turkey breast for my first go at roasting a bird and finally decided on a recipe for Sage Butter-Roasted Turkey with Apple Cider Gravy.

I pretty much followed the recipe, just cutting back on some of the amounts as I wasn't cooking a turkey the size called for.    Instead of brining, you actually rub a mixture of salt and dried sage the night before cooking.   My only trouble here was that I had rinsed and dried my turkey...  so the kosher salt didn't stick.  Unfortunately I forgot about this fact when I went to make the gravy (where all the salt fell off the turkey), so my gravy was waaay too salty.    It's ok though, I don't like gravy :)    Sorry mom and dad!

The turkey, however, turned out fantastic.  Moist and absolutely delicious, I'd totally use this recipe again!   The roasting pan was also a rockstar, as gravy was easily made in the pan after cooking the turkey and cleanup was a breeze!   Winner, winner, chicken turkey dinner :)


Have you ever roasted a turkey or chicken?  Do you have a go-to recipe?  Thoughts on brining?  Do share!


*Disclaimer:  This product was provided (at a small cost) to me to review.  The thoughts and results are my own!

Thankful Thursday

After a great weekend with parents and a delicious meal with great company, I'm finally here to thank you for reading by sharing some good eats ;) 

The spread

You may have heard that  Kerstin and I split up cooking-duty for the big meal.   It worked out so well, I felt like I didn't have enough to do (aka was relaxed the whole day)!  My cranberry sauce and apple pear crisp was cooked ahead of time.  I cubed the butternut squash the night before, and did the rest leisurely the day of!    I've had a couple of l-o-n-g days in lab and am way overtired, so I'll leave you to the pictures and recipes!

Maple Brown Sugar Cranberry Sauce
adapted from Baking Bites

I loved the way the dried cherries plumped up in this.  I made a double batch for Thanksgiving, and have even made it one more time as I wanted more :)

12oz fresh cranberries
1/2c maple syrup (I'd recommend Grade B)
3/4c brown sugar (mine was unpacked, but pack it if you'd like it a little sweeter)
1/2c water
1/2c dried tart cherries
zest of 1 orange
1/2t vanilla extract (I didn't measure and was a bit heavy-handed with this...  again, adjust to your tastes!)

Combine all ingredients except vanilla in medium saucepan.  Heat over medium-high heat until cranberries begin to pop, then reduce heat to medium-low and simmer until cranberries have broken down (feel free to use a shorter amount of time if you'd prefer more whole berries).

Remove from heat and stir in the vanilla.  Let cool, then store in an airtight container in the fridge until ready to serve.

Roasted Garlic Mashed Potatoes
recipe by Shannon

Some people prefer smooth, whipped potatoes, while others like it chunky, adjust the preparation as you see fit!

2 heads of garlic
3lb yukon gold potatoes, peeled if desired (I peeled about half)
4oz mascarpone
sea salt and freshly ground black pepper, to taste
milk/stock
1-2T fresh chopped rosemary

Preheat oven to 350deg.  Cut the top ends of the garlic off, so you're left with the tops of the garlic cloves exposed, but the head still intact.  Wrap garlic in aluminum foil and bake for ~1hr, until the garlic is browned and soft.  When cool enough to handle, squeeze out the roasted garlic cloves (removing any tough parts of the outer skin).  Set aside.  Can be done ahead, and refrigerated until use.

Cut potatoes into equal sized pieces (mine were ~3/4").  Place into a large pot and cover with cold water.  Place potatoes over high heat and bring to a boil.  Cook until potatoes are fork-tender.  Drain, then return potatoes to the pot and back on the burner (which is now turned off!).  Add roasted garlic and mascarpone and mash.  Season with salt and pepper, to taste.  Add in some liquid to get the texture you desire and then stir in chopped rosemary and serve!

Maple-Braised Butternut Squash w/Thyme
adapted slightly from Bon Appetit

I slightly adjusted the amounts so I'll list those here, and send you to Bon Appetit for the instructions as I followed them exactly!

4T butter (I used Earth Balance)
1 4lb butternut squash, peeled and cut into ~3/4" cubes
1 1/4c broth (veggie or chicken)
1/3c pure maple syrup (Grade B)
1T fresh thyme, minced
1t coarse kosher salt
1/4t freshly ground black pepper

There really was fruit under there :)

Apple Pear Crisp
Recipe by Shannon
Serves 10-12

Crisp Topping:
1/3c ground ginger snaps (I used ginger cats)
1c rolled oats
1/2c flour (AP or white whole wheat)
2/3c sucanat (or brown sugar)
1/2t ground cinnamon
1/3c chopped pecans
6-8T butter, softened (I used 6T Earth Balance)

Fruit:
1lb bosc pears, cored and sliced  (~1/2" thick)
2 lb apples, cored and sliced (~1/2" thick), I used a mix of Honeycrisp and Macouns
1/2c evaporated cane juice
vanilla (I used vanilla sugar, but you could use a little extract or some seeds from a vanilla bean)
1/2t ground cinnamon
1/2c dried cranberries

Preheat oven to 350deg.

Add the ingredients (except butter) for the crumb topping in a small bowl and mix well.  Cut butter into small cubes, and then add to bowl.  Mix together with a fork until it achieves a crumble-y consistency.

In a large bowl, toss together filling ingredients and pour into a 9x13 pan.  Cover with topping and bake for ~30min, until apples are fork tender and the juices are bubbling.  Let cool for at least 10-15min before serving.  Can be done ahead of time and warmed up in the oven before serving.  We had ours with pumpkin pie (hehe), but feel free to serve it with a scoop of butternut ice cream!



If you celebrated Thanksgiving, what was your favorite part of the meal this year?? 

Earthy Women

Photo Credit.

Vegetables are good for you, but can the same be said for earthy women? And just what is an earthy woman anyway?

This is my definition, which will be unlike yours:

Earthy women smell like loam and horse dung, have grit under their fingernails and hair everywhere. They're back to nature types, tie-dyed and be-sandaled, keen on doulas and dope.

Earthy women aren't that easy to find any more. Some died of drug overdose in the seventies, others left for hippie communes and a life of kaftans and chanting, never to venture back into society. Some even had children, who, in that delightful way kids have of hacking off their parents, went on to become accountants and Christians.

A sense of humour is not normally associated with earthy women - don't confuse earthy jokes with earthiness; they're worlds apart. And absolutely don't make jokes at their expense, they'll rip your bloody leg off if you demean women in any way.

Sex with earthy girls is something I have done, but here's what grossed me out: earthy women have dirty feet. That's a great quality for a plant, maybe not for a close encounter.



Bottoms Up, Friends of the Earth!

Turkey Tuesday III

Sometimes I look forward to the obligatory turkey sandwich after thanksgiving more so than the big meal ;)  In anticipation of some leftovers from the upcoming holiday, I tried out a few recipes that would put that turkey to good use!  Feel free to check out the Curried Turkey Salad and Crustless Turkey & Spinach Quiche featured the past couple weeks.


For the last tuesday before Thanksgiving, I thought I would share some other recipes that I've had a chance to try out...

The first is a Spicy Turkey Soup w/Yogurt, Chickpeas and Mint.  I loved the technique used to create this creamy soup (hint:  it doesn't involve cream!!).  Don't leave out the smoked paprika butter and mint, they pack the flavor for this soup!

The second recipe is for a Sweet Potato Hash with Turkey and Poached Eggs.  I added a chopped red pepper and definitely wouldn't leave it out next time.  I might also increase the thyme, or  instead add some cumin and chipotle/adobo sauce for a richer flavor.

What are you looking forward to most this Thanksgiving??   I'm excited for my parents to join me down in Boston for the holiday!!

Muddling Crush

Barkeeps come in two flavors: barmen and barwenches.

No, actually, that's wrong, my idea of a little anti-PC joke. The two categories really are:

Bartenders who remember your drink.

Bartenders who do not remember your drink.

The sex of a good bartender should be irrelevant, but it's not, because I will never, ever develop a crush on a barman, but I have crushed on many a barwench. (Sorry, there's not much to say about the real division between good and bad bar staff. The sexual aspect is way more interesting.)

Take Jen, for instance, my current bar crush. She works in the back bar of a close-by Italian restaurant. The bar specializes in organic cocktails and wood-fired pizzas. Pepe (from Naples) cooks as good a pizza margherita as I've had outside his home town, but he often deflects praise by lamenting the lack of perfect dough hereabouts. He sports a chronic sad look, as if he misses the smell of Ducati exhaust and extravagantly perfumed girls parading at sunset.

I know how he feels.

Jen, however, is there to cast out the Euro-blues. She's of Irish blood, with the pale skin and dark hair. Her lower teeth overlap ever so slightly, and her bar style is somewhat slow. But she always remembers my drink, she always takes time to have a chat, and boy, can she muddle.

Being a (sorta) organic bar means there are lots of "martinis" including vegetation requiring detailed preparation. Ginger, basil, blood oranges - Jen chops and pours and tears and mixes them with lots of liquor so that the air is full of long-chain molecules of boozy wonder. I'm a classic gin martini man - don't skimp on the vermouth - so it's all alcoholic alchemy to me, but watching Jen's dextrous fingers at work is some of the best entertainment around.

Explaining the crush requires no more explanation, right? The perfect wench not only looks beautiful, she wants nothing more than to make me another drink.

I'm hooked.





Bottoms Up, Muddlers!

Edit: Photo not of Jen.

The Pussy Never Lies

Photo Credit.

Few feelings compare to the one engendered when a hand slid - up or down - to the pussy is rewarded with The Big Wet. Discovering a warm gooey pussy is a lottery win, validation, and a promise of wonders to come all rolled in to one. It's a sweet-salty treasure, especially the first time. (Although the feeling rarely declines much over time.)

I don't know if this is true, but women generally aren't given to state:

God, I'm wet for you as much as they should.

When a dude's interested, it's pretty obvious, and for sure he need not announce:

You know you've given me wood?

We guys communicate these things well enough without resort to direct anatomical revelations. It's pretty much a one-way street - assume the man's ardor, evidence is required of the woman's.

Hence the need for confirmation with a sly hand slide.

The cooking world provides the best analogy. When you think the dish is ready to eat, one gently slides a thermometer inside to check for done-ness.

That's pretty much all I need say.



Bottoms Up, Wet Ones!

Keep Them Simple, Keep Them Coming: Thanksgiving Appetizers, Side Dishes, and Salads

While turkey is the centerpiece on Thanksgiving, the appetizers, side dishes, salads and desserts reign supreme. Cranberry sauce, cornbread stuffing with sausages and dried apricots, mushroom and giblets gravy, green salads, beet salad, homemade pickles, mashed potatoes, Brussels sprouts, string beans, squash...and the desserts: cakes, pies, custards, fresh fruit, cheese... 

The easier the recipes, the more you'll make. If Thanksgiving is nothing else, it is a celebration of variety and plenty, so here are some easy-to-make recipes we'll be making on Thursday.

Blackened Peppers with Capers, Parsley, and Garlic

The peppers should be made a day or two ahead.  To start, simply grill the peppers on top of a gas range, remove the blackened skin, discard the seeds, and put them in a sealed jar where they'll keep a week in the refrigerator or for months in the freezer.

Overnight the peppers will miraculously create their own "oil."

Use a mix of peppers so the result is that much more colorful. Chef's note: I haven't had as much success grilling green or purple peppers, so I stick to the red, yellow, and orange ones.

Yield: 6-8 servings

Time: 15 minutes

Ingredients

3-4 red, yellow, or orange peppers, washed, pat dried

4 garlic cloves, skin on

1 tablespoon capers, drained, finely chopped

1 tablespoon parsley leaves, washed, dried, finely chopped

1/4 cup oil from the grilled peppers

4 anchovy fillets, finely chopped, optional

Method

The garlic can be used either raw or grilled. If cooked, they'll have a milder flavor, which I prefer. Leave the outer skin or paper on the garlic and skewer the cloves. Blacken them on an open flame on top of the stove until the skins have all but burnt away. Remove and finely chop.

Toss together the peppers, garlic, parsley, and capers. Return to the sealed jar and keep in the refrigerator until ready to serve.

Marinated Peppers as an Appetizer

Yield: 8 servings

Time: 15 minutes

Ingredients
2 cups marinated peppers (julienned or finely chopped)

1/2 pound soft cheese

Olive oil

Pepper flakes

Sea salt and pepper

Toast rounds or crackers

Method

Start with a thin slice of goat cheese, a triple cream, or mozzarella, lay on a strand of marinated pepper, 

and drizzle some of the pepper's own oil. There are variations to play with: add chopped avocado or scallions or cherry tomatoes or grilled corn...

Top with a little olive oil and season with sea salt and pepper.

Roasted Whole Tomatoes

A side dish, full of flavor and perfect to serve alongside turkey and stuffing.

Ripe and over ripe tomatoes work best. If you shop at farmers' markets, keep an eye out for discounted tomatoes. 

When they're roasting, tomatoes give off a clear liquid. The flavor is pure essence of tomato. The wonderful chef, cookbook writer, and founder of Fra'Mani, Paul Bertolli was famous for hanging tomatoes in cheese cloth and capturing the clear tomato water that he called "the blood of the fruit."

Yield: 4 servings

Time: 90 minutes

Ingredients

3 pounds ripe tomatoes (washed, stems removed)

Olive oil

Sea salt and pepper

Method

Preheat the oven to 350 degrees. Place the whole tomatoes on a Silpat sheet or a piece of aluminum foil on a baking tray. Drizzle with olive oil and season with sea salt and pepper. Roast for 90 minutes. When the tomatoes are removed from the pan, be certain to spatula off all the seasoned olive oil and tomato water. That liquid is full of flavor. Spoon the liquid over the tomatoes.

Roasted Brussels Sprouts

Yield: 4 servings

Time: 30-45 minutes

Ingredients

1 pound Brussels sprouts, washed, stems trimmed, quartered

1 tablespoon olive oil

1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

Method

Toss the Brussels sprouts with olive oil and seasoning, put in a roasting pan with enough room so they don't sit on top of each other. Roast in a preheated 350 F degree oven 30-45 minutes, turning every 5-10 minutes for even cooking.

They'll come out of the oven so warm and sweet, they'll get eaten before they arrive at the table.

Baked Sweet Potatoes with Sautéed Shallots, Garlic, and Mushrooms

I prefer sweet potatoes that have a bright orange flesh. Find ones about the same size that are slender, appropriate as a single serving. 

Yield: 4 servings

Time: 2 1/2 hours

Ingredients

4 sweet potatoes, washed, skins on

2 teaspoons sweet butter

1 cup shallots, peeled, thinly sliced

1 cup brown or shiitake mushrooms, washed, dried, thinly sliced

6 garlic cloves, peeled, finely chopped

1/4 cup Italian parsley leaves only, washed, finely chopped

Olive oil

Sea salt and pepper

Cayenne (optional)

Method

Preheat oven to 350 F degrees. Wrap each sweet potato in tin foil, place in the oven, turn every 30 minutes. 

Depending on your oven and the size of the sweet potatoes, they can take anywhere from 1 1/2 hours to 2 hours. When the sweet potatoes are soft to the touch, they are done.

While the sweet potatoes are in the oven, drizzle olive oil in a frying pan, season with sea salt and freshly ground pepper, and sauté the shallots, garlic, parsley, and mushrooms until lightly browned.

Remove and discard the tin foil. Using a sharp paring knife slice each sweet potato the long way. With your fingers, push the sweet potato in from the ends so the cut section opens like a flower. 

Add 1/2 teaspoon of butter and a light dusting of cayenne (optional). Top with the shallot-mushroom sauté and serve.

Grilled Vegetables Couscous

Yield: 4-6 servings

Time: 30 minutes

Incredibly versatile, couscous can be as simple as you want with one or two ingredients or as complex and layered as you have time to prepare. 

Ingredients

1 1/2 cups couscous,  quick-cook style

1 1/4 cup water

2 tablespoons olives, cracked green or kalamata, pitted, finely chopped

1 basket cherry tomatoes, washed, quartered

1/4 cup capers, chopped

1 cup Italian parsley, leaves only, washed, finely chopped

1 ear of corn, husks and silks removed, washed

1 carrot, washed, peeled, trimmed, cut into slabs 4"x1/4"

2 garlic cloves, washed, trimmed

7 tablespoons olive oil

Sea salt and pepper to taste

Method

Drizzle 3 tablespoons olive oil onto a flat plate, season with sea salt and freshly ground black pepper, roll the corn on the plate to coat with the seasoned oil. Do the same with the carrot slabs and garlic cloves. Reserve the seasoned oil.

Lightly brown on a hot grill or roast in a 350 F degree oven for 10-20 minutes, turning to avoid burning. Let cool , finely chop the carrots and garlic. Cut the kernels off the cob.

Boil the water. In a non-reactive, stainless steel or glass bowl mix together the couscous with the hot water, 2 tablespoons olive oil, 1/4 teaspoon sea salt and a dusting of black pepper, cover with plastic wrap and let sit for 10 minutes.

Remove the plastic wrap, toss with a fork to break up all the pieces.

To the couscous, add the carrots, corn, garlic, parsley, capers, olives, cherry tomatoes, the seasoned oil used to marinate the vegetables and another 4 tablespoons of olive oil. Toss well. Taste and adjust the seasoning with sea salt or black pepper. 

Can be served chilled or at room temperature.

Variations

Add grilled broccoli, marinated and cooked the same way as the carrots).

Serve with arugula.

Serve with a sliced avocado.

Arugula Salad with Hazelnuts, Carrots, Avocado, and Croutons

Yield: 4 servings

Time: 30 minutes

Ingredients

1 bunch arugula, washed, stems removed, leaves torn into bite sized pieces

1/4 cup raw hazelnuts

1 carrot, washed, peeled, cut into thin rounds

1 avocado, peeled, pit removed, roughly chopped

1/4 cup croutons

2 tablespoons olive oil

1/4 cup balsamic vinegar

Sea salt and pepper

Method

On a low flame reduce the balsamic vinegar to 1 tablespoon. Set aside to cool. Roast the hazelnuts in a 350 F degree oven for 20 minutes, shaking the pan every 5 minutes to cook evenly. Remove, put into a dish cloth, rub roughly to remove the skins, let cool, and crush with the side of a chefs knife.

Put the arugula, hazelnuts, carrot rounds, croutons, and avocado into a salad bowl. Drizzle with olive oil and reduced balsamic vinegar. Season with sea salt and pepper. Toss and serve immediately.