Mole
There’s a really interesting article and several mole recipes in this week’s LA Times:
Check it out here.
Fresh Herbs
I find fresh herbs to be inspiring. The way they look, the fragrances, and their pure freshness make me want to create with them, especially at this time of year.
When the days are gray and daylight rare, it’s easy to get into the doldrums and feel like the entire world is inhospitable. But hold a bunch of rosemary in your hand, close your eyes and then bruise the leaves – you’ll be transported to a warm and sunny location in the blink of an eye.
Nearly every grocery store today carries packages of fresh herbs. Even better, though, are those you grow yourself. No matter what type of housing you live in, I’ll bet you have an area that could be used for a container or two of herbs! And if you have any type of yard, you are really in luck!
Many people think that herbs are too delicate to be grown outside during the winter but that is a misconception. Herbs, like other plants, display a whole range of hardiness. Many herbs are evergreens, some are perennials and others are annuals. You just need to take a little time to figure out which herbs fall into which category and you can make a planting plan.
At my house I plant herbs all around the yard but especially in my perennial flower bed. I use herbs that are evergreen or very hardy perennials so that they provide some interest and color in the flower bed over the winter months. I have two rosemary bushes that are anything but delicate! In fact, I prune both of them a couple times a year and normally my prunings from these two plants fill a garbage can! I will say that for several years I tried to grow rosemary in a pot and had limited luck with that, but I think mostly because I tried to keep the plants too small and because I never really had a place that was sunny enough. They need lots of sun, drainage and good air circulation.
But other herbs that I have had great luck with – both in pots and in beds – have been thymes, oregano and marjoram, sages, lavender, verbena, chives and mints. Thyme comes in a variety of flavors. I generally have an English thyme, silver thyme and lemon thyme planted somewhere at all times. :-) Thyme is one of the hardiest varieties and although it will flower and go to seed in late fall, the plants continue to grow slowly all winter long. Snow will set them back but never kills them. Oregano and marjoram, which are actually different varieties of the same plant, are a bit more diverse in their hardiness. I have some types that once they go to seed they will die back during the coldest months but are quick to start sending out new shoots much earlier than you would expect. I have other varieties that are viable all winter.
Most sages also seem to be fairly hardy, although I do have a pineapple sage that acts more like a true perennial. My tri-color and "regular" sage can be used all winter. Mint is also more of a true perennial, although even the stems have a lot of flavor so they can be used throughout the winter and normally, if I look closely, I’ll find a few leaves starting to push through at the base of the plants. If you choose to plant any type of mint in a flower bed, be prepared to have it spread everywhere. Not just in the bed but out into the grass and wherever it can get to. If you want to keep it contained you must put it in a pot. I happen to like it popping up here and there and I’ve found that spearmint is a little less invasive than some other types of mint but in general, just know that you can’t contain it. Chives are also a true perennial but will also start sending up new shoots in late winter.
All varieties of parsley and basil are annuals. You can grow them indoors if you have a bright location but I generally just wait until it’s nearly warm enough to set them out and then start the seed indoors. Parsley actually "volunteers" really well. So I normally find plants popping up here and there as soon as the weather begins to warm.
I encourage you to plant a few herbs of your own. Then on a dreary winter day, step into your yard and pick a bit of sunshine. You’ll find fresh herbs not only add something to your meal but they also pick up your attitude!
November 2003
As I mentioned in the entry for the 5th meeting both R and I seemed to have a similar idea about the theme for the last meeting and this one. After hearing her theme and seeing what the others ended up doing, I decided to go ahead and stick with my theme. I thought there was still room for a slightly different interpretation and I really wanted to cook venison! :-) So this was to be a "hunter-gatherer" type meal.
Not too far from my house is a place that sells all kinds of meat. Appropriately enough it is called Seattle Exotic Meats. They do most of their business via the Internet but they have this little shop where they demo their wares on Saturday afternoons. I’m embarrassed to admit that it took me several years to actually make my way into the shop, but I’m glad I finally did. The people are very friendly and really want you to be successful with anything you try so they will provide you with all kinds of advice and recipes.
And for this meeting we had a guest! M’s mom was in town (from San Francisco) so she joined us for the evening. It was really nice to have a guest and M’s mom is really a sweet lady – I just love her!
Here was the menu for this meeting:
- Appetizer: Bite Size Goat Cheese and California Walnut Cheesecakes
- Cocktail: Pear Brandy Champagne Cocktail
- Salad: Fennel White Truffle Salad (created by R)
- Main: Venison Medallions with Shiitake Port Sauce
- Side: Brown and Wild Rice Pilaf with Porcini and Parsley
- Dessert: Mocha Custard (from Chez Panisse Desserts)
For Dinner Summary see: 6th Dinner Club – "A Hunting We Will Go"
6th Dinner Club Meeting – A Hunting We Will Go!
November 2003
For menu and recipes see: 6th Dinner Club Meeting – A Hunting We Will Go Menu & Recipes
This was another really great meal! We are really starting to get the hang of this and menus are becoming even more cohesive and complementary than they were for our early meetings. How fun to see this evolution!
We started with appetizers by the fire – that was so cozy. The Pear Brandy Champagne Cocktail was outstanding! I made it for my family’s Thanksgiving get together and they all loved it, too. The little cheesecakes were really good and such a perfect little bite-sized finger food – they are made in mini-muffin pans.
The salad was both refreshing and a little earthy. R had used fennel, asparagus and mushrooms which was a nice crisp combination of tastes and then it was all drizzled with a dressing including white truffle oil which just brought out the earthy side of it all.
I am in love with the venison recipe! It’s easy, foolproof, rich and impressive looking. What more can you ask for when you are entertaining? The pilaf was a perfect accompaniment as it echoed the mushroom flavors.
The mocha custard (topped with espresso beans) ended it all on the perfect note.
Cooking Club Recipes
I’ve started noticing a little challenge with the way I’m reporting the Dinner Club recipes. Since I have them in with the dinner club summary they are categorized under Cooking Club. This site does not allow multiple categories per entry (something I’ve already requested!) so I can’t also categorize them as recipe. I’ve noticed that people coming in from a search page, Google or Yahoo for instance, get directed to the site, not the specific entry and so once here have no good way to find the actual recipe.
From this point on, I’m going to do two entries: one with the menu and recipe information and one with the commentary. However, if I go back to edit previous entries now the two bits of information will be in different areas on the site. Instead, I’m going to do this one "catch-up" entry which will repeat the information so that it’s easier to find when searching on "recipe". Then, starting with the next Dinner Meeting recap, I’ll divide the information between two entries
- Appetizer: Muhammara
- Cocktail: Moroccan Martini
- Main dish: Tagine of Chicken with Sweet Potatoes & Tagine of Lamb with Prunes (both from "Cafe Morrcco" and/or "Moroccan Cafe")
- Wine: From North Africa but exact wine not recorded :-(
- Salad: Cucumber and Yogurt Salad & Tomato Salad
- Side: Couscous with Pomegranate, Mint and Pine Nuts & Couscous with Raisins and Almonds
- Dessert: Oranges in Champagne Syrup
- Appetizer: Steamed Mussels in Thai Basil Coconut Broth (from "Dishing with Kathy Casey")
- Cocktail: Mahali’s Sky (original from "Dishing with Kathy Casey", modified recipe below)
- Main dish: Stir Fried Ginger Beef and Thai BBQ Chicken
- Salad: Water Chestnut Salad: Yum Hoy Kew Jean (from "Cracking the Coconut")
- Side: Pineapple Fried Rice
- Dessert: Tapioca Pudding with Fruit
Mahali’s Sky – B’s version
- 2 large sprigs mint
- 1.5 tsp Blue Curacao
- 2 oz Bacardi Limon Rum
- 1 Tbsp Malibu Coconut Rum
- 1 Tbsp fresh lime juice
- 1.5 tsp superfine sugar
- 2 oz club soda
Crush the mint and drop into a cocktail shaker. Add ice. Add all other ingredients. Shake until chilled and pour (do not strain) into a tall glass. Garnish with additional mint.
- Appetizer: Machchi Kofta (Spiced Fish Balls – recipe below) with Tamatar aur Dhaniya ki Chutney (Tomato and Coriander Chutney)
- Cocktail: Jal Jeera (Cumin-flavoured Drink)
- Salad: Curried Scallop Salad with Mango Dressing
- Main: Tandoori Chicken and Roghan Ghosht (Lamb stew)
- Side: (Fresh baked) Naan (from "A Taste of India")
- Dessert: Kheer (Vermicelli Pudding)
Machchi Kofta (Spiced Fish Balls)
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2 large slices of day old white bread, about 100g
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1 lb. fillet of cod or haddock, skinned and roughly chopped
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½ oz fresh coriander leaves including tender stalks, chopped
-
1 egg
-
1 tsp. salt, or to taste
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2 Tbsp. sunflower, corn or vegetable oil
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1 onion, finely chopped
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2 tsp. Ginger Paste
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2 tsp. Garlic Paste
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1-2 fresh green chilies, seeded and chopped
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1 tsp. ground anise seed (ajowain)
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½ tsp. chili powder, or to taste
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½ Balti Garam Masala
-
Oil for deep-frying
1. Soak the slices of bread in cold water for 1 minute, and then squeeze out all the water. Place the bread, fish, coriander, egg and salt in a food processor and blend until smooth. Transfer the mixture to a large mixing bowl and set aside.
2. 2. Preheat karahi (Balti pan) over a medium heat and add to oil. When hot, add the onion, ginger and garlic and stir-fry for 4-5 minutes, until the onion is soft but not brown. Add the fresh chilies, ground anise, chili powder and garam masala. Stir-fry for 1-2 minutes, then remove from the heat and leave the mixture to cool. When cold, mix it thoroughly with the ground fish mixture and chill in the refrigerator for 1-2 hours or overnight.
3. Divide the mixture into four equal parts. Shape each portion into five balls (koftas). Heat the oil in the karahi over a medium heat until almost smoking. Fry the koftas for 6-8 minutes, until they are evenly browned. Drain on absorbent kitchen paper and serve.
Serve as a starter with Tamatar aur Dhaniya ki Chutney.
- Appetizer: Ceviche
- Cocktail: Margaritas
- Salad: Sweet and Spicy Black Bean Salad
- Main: Chicken in Green Pumpkin-Seed Sauce & Pork Tenderloin with Orange Chipotle Sauce
- Side: Flour Tortillas, Blue Corn Tortillas, Avocado Salsa, Charred Tomato Mint Salsa, Orange Butter (recipe below)
- Dessert: Coffee Ice Cream and Mexican Chocolate Sundaes with Cinnamon-Sugar Tortilla Crisps
Orange Butter
This is really a recipe that should be customized to your own taste – it can be made sweeter or with more orange, depending on your preferences.
- 4 Tbsp butter, softened
- 2 – 3 tsp. grated orange peel
- 2 Tbsp. fresh orange juice
- 1 – 2 tsp. honey*
Beat until thoroughly mixed and butter is light and fluffy.
- Appetizer: Wild Mushroom and Gruyere Tart with Fresh Herb Salad
- Cocktail: Dry Apple (recipe below)
- Salad: Asian Pear and New-Crop Walnut Salad (from Chez Panisse Fruit by Alice Waters)
- Main: Roast Duck with Prunes and Wine Braised Cabbage
- Side: Goat Cheese and Thyme Potato Cake
- Dessert: Dahlia Pear Tart with Caramel Sauce (from Tom Douglas’ Seattle Kitchen)
Dry Apple
- 2 oz Apple Schnapps
- 2 oz Gin
- Tonic Water
Pour first two ingredients into an old-fashion glass filled with ice. Top off with Tonic Water. Stir and serve.
Bleu Cheese & Grilled Onion Crostini
Sometimes the best recipes happen when I’m trying to use up things I have around the house. :-)
Here’s a little recipe that I threw together the other day and I like it a lot!
Bleu Cheese and Grilled Onion Crostini
Makes 2 appetizers
- Six 1/4" slices of crusty, rustic bread (I used Grace Bakery’s "Garlic Bread", a dense loaf with cloves of garlic baked into the bread)
- 1/4 cup (about 2 oz) spreadable Bleu Cheese, like St. Agar
- Dried tart red cherries, roughly chopped
- 1/2 cup grilled sweet onions (recipe follows)
Lightly toast the bread. While it is still warm spread a thin layer of the bleu cheese on each slice. Sprinkle a few cherries on each piece and gently press into the cheese. Top with grilled onions.
Place under the broiler about 3 minutes, just until the crostini are slightly warmed and the cheese is beginning to sizzle.
Serve with cocktails or a hearty glass of red wine.
Grilled Sweet Onions
- Cut a sweet onion such as Mayan, Walla Walla or Hawaiian in half and then into thin slices. (if you can’t find a sweet onion a yellow onion will work, too)
- Add 1 Tbsp. olive oil and 1 Tbsp butter to large sauté pan. Heat over medium heat until butter is melted.
- Add onions. Sauté until onions are translucent and starting to become tender. Add 1 clove finely minced garlic and 1 Tbsp fresh thyme.
- Continue sautéing until the onions are very tender and have turned a medium golden brown.
- Add 1 Tbsp. white balsamic vinegar to pan. Stir to distribute evenly through the onions and then remove pan from the heat.
These can be stored in the refrigerator for several days and used in anything from scrambled eggs to pasta dishes to the crostini recipe above.
Another Tea Place
Looks like I’ll have a new tearoom to check out next time I’m in NewYork…
Quote
The New York Times > Dining & Wine > Food Stuff: The Pomegranate in Story, Song and Soup
What’s Black and White and Has Leaves?
Sarah McNally loves tea almost as much as she loves books. Ms. McNally runs the new McNally Robinson bookstore at 52 Prince Street (Lafayette Street), the first American branch of a Canadian company with five stores. A daughter of the founders, Ms. McNally is doing things her way here, including building an airy little tearoom at one side of the store. She hired Kevin Gascoyne, who owns Kyela Teas, a Montreal tea importer, to set it up. It’s a soothing spot, with windows overlooking the street, and an array of brewed teas. Pastries come from nearby Ceci-Cela, among other purveyors.
From Tapas to Mezze
Yesterday I cookbook I’d ordered a few days ago arrived on my doorstep. It’s the newly released updated "From Tapas to Meze" by Joanne Weir.
When it arrived I was in the middle of another project but thought I’d take a quick peek at it. That was a bad idea! The book drew me in as I scanned chapter after chapter. I wanted to jump in the car, load up on ingredients and come back and start cooking!
This cookbook is devoted to the small plates of the Mediterranean. Often more than just appetizers but not necessarily an entree, they allow diners to sample many tastes and textures at one sitting.
Joanne is from the Bay area and has her own PBS show. I’ve never seen her show but was fortunate enough to attend a class she taught at my local Sur La Table a year or so ago. At that time I started looking for this cookbook. It was originally published 10 years ago but had become very scarce. I found a copy or two on Ebay but wasn’t willing to pay the asking price. So, when I heard it was being updated and released again I was ecstatic! I’ll be cooking from it soon and I’ll give you more information then.
I also recently discovered "Culinaria Spain" and "Culinaria Italy". They are part of a series that also is, unfortunately, only available in limited (often used) quantities. It looks like I discovered them too late. If you happen to come across them, I highly recommend them. More than just a cookbook, they describe a country region by region. Much of the emphasis is on food common to the area but they also cover geography, famous sights and other points of interest. These are beautiful books and I’ll be scouring the used bookstores in town trying to find a couple other volumes.
Updated Cooking Club Schedule
October 2003
In my original Cooking Club Schedule entry I indicated that when we got to November we would make some changes. We decided that for our next set of dinners we wanted to make a change so that we weren’t always assigned the same category with the same host. So the first time I hosted V had appetizer but this time when I host she’ll have dessert. We just rotated the categories so that the host rotation isn’t messed up but people are assigned a different category than they had on our first go round.
The other thing – I may have pointed this out before – is that with 5 hosts and 6 sessions per year there is an automatic shuffling of the month you are hosting, so that everyone will have a chance to host in the different seasons or around different holidays. This was a nice benefit that we realized after we settled on 5 hosts instead of the originally planned 6.
Here is the updated schedule for the November 2003 through July/August 2004 meetings:
Nov Jan/Feb Mar/Apr May/Jun Jul/Aug Sep/Oct
Main B V M K R B
Dessert V M K R B *
App M K R B V *
Salad K R B V M *
Side R B V M K *
Culinary Fool 