Julie M. (yes, one of the gang of Julies and a blog-sistah in the kitchen) has added some Christmas goodies to Illuminated Culinarity. Rush right over for Christmas Candy and Nutmeg Logs (which have me quite intrigued). I'm glad she put the photo ... I almost can taste them!
Tuesday, December 21, 2004
Score!
Wandering around Half Price Books this weekend I came across two great deals. The first was Matt Martinez' Culinary Frontier ... a book I'd been looking for ever since checking it out of the library and falling in love with the simplicity of his techniques. I discovered it after the book was out of print and I guess a lot of people liked it because buying a used copy was going to set me back over $40. Not gonna happen ... and the library has the book, right? Except then, the library lost their copy so I'd been searching ever since. The copy I snatched up was $12.95. Yep. So the binding was a little broken right behind the title page, who cared? Not me!
The second great find was a pristine copy of American Pie which I'd been rereading for $6 ... at least the library still had a copy of this one. After the above experience of finding I can't count on the library to keep MY favorite cookbooks I have changed my policy. If I like a cookbook enough to reread or re-cook out of one then I buy it ... not trusting to cruel fate any more. Anyway, I foresee pies in the future for 2005.
The second great find was a pristine copy of American Pie which I'd been rereading for $6 ... at least the library still had a copy of this one. After the above experience of finding I can't count on the library to keep MY favorite cookbooks I have changed my policy. If I like a cookbook enough to reread or re-cook out of one then I buy it ... not trusting to cruel fate any more. Anyway, I foresee pies in the future for 2005.
Monday, December 20, 2004
Holiday Food Ideas When You're Short on Time or Money
A couple of weeks ago The Dallas Morning News moved their food section to Saturday. In the process they improved it considerably with more stories, book reviews and information. I really liked some of the ideas in this story about handling holiday food and homemade gifts with dwindling resources (free registration required).
We won't tell if you won't
They're going to know if you serve frozen lasagna. They might not care, though, especially if you put enough butter and garlic on the garlic bread. You can also borrow a trick from food stylist Karen Elizabeth Watts:
Pretend It's Homemade Lasagna: Buy your choice of frozen lasagna. Find a "real" pan that it will fit in. Spray the pan with nonstick spray and spread bottom with 1/2 cup or so of spaghetti sauce. You can use homemade, bottled or canned, or dress up store-bought with extra herbs, sauteed onions and garlic or crumbled cooked Italian sausage. Pop the frozen lasagna from its pan and place it on top of the sauce in the prepared pan. Top it with 2 cups of cheese, then top with an additional 1 ½ cups of sauce. Cover tightly with plastic wrap, then cover the plastic wrap tightly with foil. Bake according to original directions. Take credit for finished product.
Saturday, December 18, 2004
Back to Basics
FRUITCAKE
Traditional winter holiday cakes made with an assortment of candied fruit and fruit rind, nuts, spices and usually liquor or brand. Fruitcakes can have a moderate amount of cake surrounding the chunky ingredients, or only enough to hold the fruits and nuts together. Dark fruitcakes are generally made with molasses or brown sugar and dark liquor such as bourbon. Dark-colored fruits and nuts, such as prunes, dates, raisins and walnuts, may also contribute to the blend. Light fruitcakes are generally made with granulated sugar or light corn syrup and light ingredients such as almonds, dried apricots, golden raisins, etc. Fruitcakes are baked slowly and, after cooling, usually covered in cheesecloth moistened with liquor or brandy and tightly wrapped in foil. Stored in this manner, they have tremendous staying power, and providing they are occasionally remoistened, can be kept for years.
The New Food Lover's Companion (2nd ed.)
by Sharon Tyler Herbst
Thoughts to Cook By
A lot of people have never really had the chance to taste a decent apple pie, but after a minute's sensual reflection will know positively what they would expect if they did. They can taste it on their mind's tongue...
M.F.K. Fisher
Weekend Joke
A young snail decided that he wanted to buy himself a sporty car with all the amenities.
He went into a dealership that specialized in sports cars and selected one with everything that he had always wanted..
As the salesman was finishing the special order form, the snail said, "There's one thing more. I want a large letter S on each side of the car."
The salesman said, "We can do that with no problem. Would you mind telling me why?"
The snail replied, "No, not at all. When I drive down the street I want to hear people say, 'Look at that little S car go!"
He went into a dealership that specialized in sports cars and selected one with everything that he had always wanted..
As the salesman was finishing the special order form, the snail said, "There's one thing more. I want a large letter S on each side of the car."
The salesman said, "We can do that with no problem. Would you mind telling me why?"
The snail replied, "No, not at all. When I drive down the street I want to hear people say, 'Look at that little S car go!"
Friday, December 17, 2004
Christmas Menu
My friend, Marlene, was pondering what to do for Christmas instead of the "same old turkey." This is where my mother's famous dislike of turkey comes in handy. It never occurs to me to have one for Christmas because we always went with different luxuries depending on my parents' whim of the moment ... such as prime rib, thick steaks, well you get the idea.
My suggestions were based on the usual "luxury" dishes that I do twice a year, for Christmas and Easter. The main dish may change. As a matter of fact I'm considering double smoked ham or grilled pork chops at this point. However, the side dishes rarely change because I hardly ever get them and they are my favorites. Here is the backbone basic menu.
Christmas Day Dinner
Grilled, Butterflied Leg of Lamb with Mustard Marinade
Jalapeño Spinach
Potatoes Gratin
Potato Rolls
Salad with Spicy Caesar Dressing
Grilled, Butterflied Leg of Lamb with Mustard Marinade
Jalapeño Spinach
Potatoes Gratin
Potato Rolls
Salad with Spicy Caesar Dressing
For dessert? Lots and lots and lots of cookies!
Creamed Jalapeño Spinach
From Home Cooking by Lori Colwin.
(Serves eight)
1. Cook two packages of frozen spinach. Drain, reserving one cup of liquid, and chop fine.
2. Melt four tablespoons of butter in a saucepan and add two tablespoons of flour. Blend and cook a little. Do not brown.
3. Add two tablespoons of chopped onion and 1 clove of minced garlic.
4. Add one cup of spinach liquid slowly, then add 1/2 cup of evaporated milk (I use regular milk here), some fresh black pepper, 3/4 teaspoon of celery salt and six ounces of Monterey Jack cheese cut into cubes. Add one or more chopped jalapeños, either fresh or from the jar. (I use 6 ounces of Jalapeño Jack Cheese instead of the regular cheese and chopped pepper. It is what was called for in the original recipe and Colwin adapted it because she couldn't get jalapeño cheese.) Then add the spinach and cook until all is blended.
5. Turn into a buttered casserole topped with buttered bread crumbs and bake for about 45 minutes at 300°.
(Serves eight)
1. Cook two packages of frozen spinach. Drain, reserving one cup of liquid, and chop fine.
2. Melt four tablespoons of butter in a saucepan and add two tablespoons of flour. Blend and cook a little. Do not brown.
3. Add two tablespoons of chopped onion and 1 clove of minced garlic.
4. Add one cup of spinach liquid slowly, then add 1/2 cup of evaporated milk (I use regular milk here), some fresh black pepper, 3/4 teaspoon of celery salt and six ounces of Monterey Jack cheese cut into cubes. Add one or more chopped jalapeños, either fresh or from the jar. (I use 6 ounces of Jalapeño Jack Cheese instead of the regular cheese and chopped pepper. It is what was called for in the original recipe and Colwin adapted it because she couldn't get jalapeño cheese.) Then add the spinach and cook until all is blended.
5. Turn into a buttered casserole topped with buttered bread crumbs and bake for about 45 minutes at 300°.
Mustard Coating and Marinade for Roast and Broiled Lamb and Kabobs
From The Way to Cook by Julia Child. I spread this all over a butterflied leg of lamb and refrigerate overnight before grilling it.
2 large cloves of garlic
1/2 tsp. salt
2 Tbs Dijon-style prepared mustard
1 Tbs soy sauce
1-1/2 tsp. fragrant ground rosemary, thyme, or oregano
2 Tbs freshly squeezed lemon juice
1/4 cup olive or peanut oil
Purée the garlic into a small bowl (I put it through a press) and mash to a paste with the salt. Whisk in the mustard, soy, herbs, lemon juice, and then the oil, to make a mayonnaise-like cream.
2 large cloves of garlic
1/2 tsp. salt
2 Tbs Dijon-style prepared mustard
1 Tbs soy sauce
1-1/2 tsp. fragrant ground rosemary, thyme, or oregano
2 Tbs freshly squeezed lemon juice
1/4 cup olive or peanut oil
Purée the garlic into a small bowl (I put it through a press) and mash to a paste with the salt. Whisk in the mustard, soy, herbs, lemon juice, and then the oil, to make a mayonnaise-like cream.
Potato Gratin
I have no clue where I got this recipe but it is strikingly like one that we had at a sidewalk café in Paris when we took Hannah and Rose in 2001. That restaurant was a wonderful introduction to French food for the girls, not to mention that they got to see the tradition of taking your dog into a restaurant. We also will never forget the young man who sat near us and dropped practically every utensil in reach while knocking things over with his elbows when picking them up.
Step 1:
2 pounds baking potatoes, peeled, very thinly sliced
Layer half in a buttered 6-cup shallow baking dish.
Step 2:
1 clove garlic, pressed
1 cup grated Gruyere
Combine. Sprinkle half over potatoes.
Step 3:
1 cup heavy cream
Sprinkle half over cheese.
Step 4:
Salt
Sprinkle over cream.
Repeat layers. Bake uncovered at 350° for 50-60 minutes until gratin is crisp and golden on top.
Step 1:
2 pounds baking potatoes, peeled, very thinly sliced
Layer half in a buttered 6-cup shallow baking dish.
Step 2:
1 clove garlic, pressed
1 cup grated Gruyere
Combine. Sprinkle half over potatoes.
Step 3:
1 cup heavy cream
Sprinkle half over cheese.
Step 4:
Salt
Sprinkle over cream.
Repeat layers. Bake uncovered at 350° for 50-60 minutes until gratin is crisp and golden on top.
This Calls for Potato Salad!
Barney Gumble: All I wanted to tell you about was this new barbecue joint. Homer Simpson: Ooooooo barbecue! Barney Gumble: It's called Greasy Joe's Bottomless Barbecue Pit! Oooo, ooo, I can still taste the sauce between my fingers. And are you ready for this? It's all you can eat! Homer Simpson: This is like some beautiful dream. Barney Gumble: Belch! Homer Simpson: Marge honey, I've got five words to say to you: Greasy Joe's Bottomless Bar-B-Q Pit. Marge: Homer, remember you promised you'd try to limit pork to 6 servings a week. Homer Simpson: Marge, I'm only human. Now look, here's what we're gonna do. We'll unload the kids on Patty and Selma Saturday night, and then we'll eat until they kick us out of the place. Just like old times!
Chris just gave us three racks of ribs and a huge bottle full of bbq sauce from his brother's Atlanta bbq place, Fox Bros. BBQ, where he supplies deprived Atlantans with real Texas style bbq. All I could do at this point was taste the sauce and, oh boy, are we in for a treat! Time to get busy making cole slaw and potato salad for the feast we're gonna have tomorrow.
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