The Second Helping House

2011-09-26T17:03:00.000-07:00

A friend and fellow food blogger from the food crypt found these these anthropomorphic images of greatness and mailed me the link. The tortured veggie images are Illustrated by Louis Peltier (1885–1946). More images on the secret lives of vegetables are here:

Le Jardin Animé

A Savory Roaster Found

2011-09-26T16:39:00.000-07:00

The Savory Roaster Post has gotten more comments than any other post on our blog. It seems there are a few people out there who are looking for them. This is for you. I just found a listing for one available on Etsy for $48.00. This is a photo of the one available there. Looks like a nice one to me.

Geldsheisser

2010-12-26T10:10:00.000-08:00

During a trip to my favorite local purveyor of German foods, Geiers Sausage Kitchen, I came across this marzipan curiosity. I didn’t know what it meant, but I had to buy one. My brother-in-law is from Switzerland and is able to shed light on all things European. He recalled the Geldsheisser as a German term for someone who seems to have money that comes from thin air. We did a internet search that confirmed our suspicions. Americanized, the term would be Gold Shitter. I think that it would be fair to say that in our current economic downturn we all know at least one Geldsheisser.

Slavic Word “Guba” Describes the Snail Shape of this Bread

2010-01-24T17:26:00.000-08:00

This bread keeps really well because of all the enrichments. Sliced thin with butter at hand is the way to enjoy it. Perhaps with a nice cup of coffee or tea. Redolent and a creamy sweet crumb.

Gubana
Adapted from The Italian Baker by Carol Field
Makes 2 round loaves

Sponge:
·2 tbsp instant yeast (we use SAF-instant)
·¾ cup warm milk
·1 cup plus 1 tbsp unbleached all-purpose flour

Prepare yeast in warm milk. Let sit till creamy. Add ingredients and stir till smooth, cover, and let sponge
rise 30 minutes to 1 hour.

Dough:
·2 eggs
·2 egg yolks
·½ cup plus 2 tbsp sugar (130 g)
·3 to 4 tbsp milk
·3 ¾ cups (500 g) unbleached all-purpose Flour
·1 ¼ tsp (7 g ) salt
·Grated zest of 2 lemons
·2 ½ tsp vanilla extract
·1 stick (115 g) unsalted butter, room temp.

Add eggs, yolks, sugar and 3 tbsp milk to the sponge and stir until smooth. Stir in the flour (1 cup at a time) and the salt and keep stirring until smooth. Stir in the lemon zest and vanilla (and 1 tbsp milk if necessary). The dough will be sticky at first. Knead on a floured board about 8-10 minutes (velvety & supple strong gluten). If your dough is too slack add quarter cup more flour and knead in. As the butter is 18 % water. The butter is soft now. Add the butter all at once and knead into the dough. As a note your dough will act quite unruly and not accept the butter, but keep at it pulling the dough up over the butter and continue to knead. It will eventually incorporate into the dough yielding a beautiful supple dough. Cover well, and let rise 2-3 hours (double in size).

Filling:
·2 ¾ cup (300 g) hazelnuts, toasted, skinned and chopped
·¾ cup (90 g) walnuts, toasted and chopped
·1/3 cup (35 g) pine nuts, lightly toasted
·2 tbsp (20 g) blanched almonds, chopped
·1 ½ cups (160 g) crumbs from leftover sweet breads, cookies, and/or homemade breads
(we used amaretti italian cookies)
·Generous 1 cup (180 g) raisins (we used currents
instead of raisins)
·½ cup plus 1 tbsp apricot jam (we used tangerine preserves—home made by dieter’s mom)
·½ cup (70-80 g) candied orange peel, chopped (we used citron in place of orange peel)
·Grated zest of 1 lemon
·1 ½ tbsp unsweetened cocoa powder
·1 tsp ground cinnamon
·3 tbsp sweet Marsala
·2 tbsp plus 1 tsp grappa (we used 1/4 cup grappa and soaked the currents for three hours
covered. we only used the currents that were soaked and not any of the additional liquid )
·2 tbsp rum
·1 tbsp amaretto liqueur (we used galiano)
·1 tsp maraschino (cherry) liqueur

For egg wash + sealing dough edges:
·1 egg
·2 tsp water

Shaping + second rise:
Combine nuts, bread crumbs, raisins, jam, orange peel lemon zest, cocoa powder, cinnamon, Marsala, grappa, rum and liqueurs. This will look like a huge amount of filling, but it will all go in.

Cut the dough in half on a lightly floured surface. Roll out each piece into an 18 X 12 inch rectangle. If the dough resists rolling cover with a piece of plastic wrap and let the gluten rest for ten minutes then try rolling again. Spread the filling over the dough, leaving a 2-inch border on all sides. Mix the egg and water in a small bowl, and brush the edges of the dough with the egg wash. Starting at one long edge, roll up dough rectangle and pinch the ends. Shape each log into a spiral, so that it looks like a big snail. Place each dough spiral in a lightly oiled nine inch spring form pan. Cover lightly with plastic wrap or a towel and let rise until well puffed, but not doubled, 2-2 ½ hours.

Baking:
Preheat oven to 375°F
Just before baking, brush the tops of the loaves with egg white, and poke several holes in the tops with a skewer to let air escape from any air pockets. Bake 25 minutes. Reduce heat to 325°F (at this time you want to loosely tent the gubano and cook tented so the top does not become too dark.) and bake until deep golden, 25 minutes longer. Remove the form carefully and let cool completely on racks. Because the bread is so rich, we cut it into two pieces and froze half of it to have for later. Yum Yum... Read more about this bread and see some nice photos at The Fresh Loaf.

All About The Savory Roaster

2009-05-20T17:47:00.000-07:00

When I go thrifting, I like to go alone and with no other mission other than having a few hours mingling with the stuff. The stuff either speaks to me or it doesn't, but all stuff has a voice, you just have to look and listen. The Savory roaster and I fell for one another with just one touch. Just look at the smooth shoulders, the Venus of roasters, this roaster is a grand dame and I love her. The only trouble was I did not know much about her, so a-researching I went and this is what I found. She was made by Republic metalware company of Buffalo New York around 1908. Here is an ad in Home furnishing review of the time.

Home Furnishing Review: “Republic Metalware Co. Every buyer of house furnishing goods knows that the Republic Metalware Company of Buffalo NY manufactures the Savory Roaster. The sale of the roaster has been so enormous during the past year that there is not a housewife from Maine to California who does not know of these roasters. The Republic Metalware Company does not stop with the make of Savory Roasters however, but manufactures also the famous Hustler Ash Sifters. This is a rotary sifter that sifts out the coal clean without dust or dirt. The ashes are put in a hopper and the boy or woman of the house turns the handle which revolves a heavy galvanized sifter dropping the ashes into the barrel and throwing the unburned coal into a waiting coal skuttle. It is lots of fun to work one of these ash sifters and they will more than pay for themselves within a short time. The Republic Metalware Company also makes galvanized ash cans with broad tripple corrugated reinforced strips securely riveted on with large malleable drop handles. These are the best and strongest ash cans made and the entire equipment is one that should be known to every house furnishing dealer in the trade. Full particulars regarding this and the many other metal ware specialties manufactured by the Republic Metalware Company may be obtained by writing to this firm.

Well it seems that royalty money was at the core of a dispute over the patient rights to the Savory roaster. The inventor of the Savory roaster, was a man named Mathy. He hammered out the orginal roasters in his home and sold them with the name “Savory” stamped into them. He later entered an agreement with the Republic Metalware company for the manufacture of the roasters. Mathy agreed to let Republic manufacture the pans in return for royalties but held on to the patent. Something went wrong between the two parties and Mathy went before the court of appeals, his contention was that the patent and “Savory ” trademark was still his and he had not abandoned or forfeited his rights to the contract. Republic Metalware tried to prove other wise. As best I can tell the judges ruled in favor of Mathy. Read it for yourself and correct me if I have re-capped anything incorrectly. Below is the drawing from the patent office. Click on the image or name to view and read the source. Including his claims for the roaster.

JOSEPH MATHY

One final note: a Savory roaster testimonial.
Re: What is the most unusual cooking utensil/item you own?

I have about 10 or more Savory Roasters. My mother had one that was her grandmother's. When I left home, I was lost because she WOULDN'T GIVE IT TO ME!!! When my daughter was 4 and my son was an infant, while traveling through central Missouri on our way back to Texas from Illinois, I found 2 roasters in the same town. They traveled back to Houston under my children's feet. It took me another 12 years to find another. The best are the enamel glazed roasters that come in white, blues, red, yellow, green. They come in 3 sizes–regular large, junior and a tiny one. When my children get married or go off on their own, they'll be given their own roasters so they'll never say anything bad about me–at least regarding my hoarding of the Savory Roaster. I cannot dry out a turkey or chicken no matter what I do. They're wonderful. I don't mind sharing since I'm sure I have plenty in my own stock!

To visit this site go to- http://forums.cooking.com/showthread.php?p=42052

“Kitchen Kut-Outs!” Anthropomorphic Perfection!

2009-05-20T13:22:00.000-07:00

Dear friends I must say that I am ecstatic to have come across this unexpected spread in "The Complete Crumb Comics Volume 4, Mr Sixties". I thought to start my summer reading with this
inspirational work by the master of all underground comics, R. Crumb My personal thanks to goes out to Mr Crumb for making the world a lot more interesting. So hey, go to http://www.fantagraphics.com , type in the complete Crumb, and get into the summer groove!
Click on pictures for a larger view, you may want to buy a sketch pad.

Amana Recipes: Prune Drop Cookies

2009-05-19T11:03:00.000-07:00

The joy of discovery has no rivals except the joy of being thankful. Imagine yourself as a desert prospector and you find a gold nugget after many a month with little hope—a moment of blessed joy. With the current economic climate, I have like millions, tightened the belt to save a buck. My gold nuggets now come from the thrift shop instead of Barnes and Nobel. The Amana Recipes cook book is one such nugget. A search on the internet indicated that many book sellers have this title for sale, for cheap, so if you desire a copy it is yours for what I paid the thrift shop. But, no matter, this is a delightful volume that has won my imagination. The history of the Amana settlers began in this country in 1842, German immigrants here for reasons of religious freedom. This utopian history alone is intriguing and there is much on the internet to read. But only the cookbook will let you smell and taste what the Amana community kitchens were serving up. My joy prompts me to share a recipe, and I am thankful that I can do that much.

Zwetchen Kecks:
Prune Drop Cookies

2/3 cup butter
1 cup brown sugar (I used dark)
1 cup white sugar
2 well beaten eggs
1 teaspoon vanilla
1/2 cup sour milk (I used buttermilk)
1 teaspoon baking soda
1 teaspoon baking powder
*1 cup chopped cooked prunes
3 1/2 cups flour (I used “WhiteLily” all purpose)
1 teaspoon cinnamon
1/2 cup chopped nutmeats (I used pecans)
1 teaspoon cinnamon
*1/4 heaping teaspoon salt

Cream butter and sugar. Add the beaten eggs. Mix well. Dissolve soda in milk and add with the remaining ingredients. Drop by teaspoons on a greased cookie sheet. Bake 15 minutes in moderate oven, 350 degrees.

*Cooks notes;
Cook a heaping cup of whole prunes in a 1/4 cup water, bring to a simmer and stir until the liquid is cooked off, cool then chop.

The recipe did not call for any salt. Salt is probably not necessary but, as a flavor enhancer I decided to add a small amount.

Why the baking soda was added to the buttermilk is beyond me. My process is: Have all ingredients at room temperature. Cream the butter with the sugar then add eggs and vanilla. In another bowl combine all dry ingredients, flour, baking power, baking soda, cinnamon and salt. In additions of thirds add flour mixture and buttermilk to butter-sugar-egg mixture.Then add the prunes and nut meats, do not over mix.

The results are a moist cake like cookie, not super sweet, a spice cookie presence, you could easily mistake the prunes for raisins, good with an afternoon tea or coffee.

Algerian Semolina Bread

2009-03-08T17:30:00.000-07:00

Khobz El Dar: (Homemade Bread) Algerian Semolina Bread is originally from the blog titled 64 square foot kitchen. Warda's version is made with baking powder. I decided to convert the recipe to a yeast bread because I imagined an original, perhaps ancient recipe would have been made with yeast rather than baking powder.

Warda is absolutely right to want to coat her body with a perfume that contains the essence of anise and orange. Eating this bread is nothing short of a sensual experience. Thick slices slathered with butter and a cup of tea will turn an ordinary afternoon into an event you will want to share.

Algerian Semolina Bread
.256 grams fine durum semolina flour
.256 grams unbleached all purpose flour
.104 grams sugar
.010 grams salt
.216 scalded and cooled whole milk
2 eggs or approx 104 grams large eggs
.140 grams unsalted butter room temperature
.012 grams anise seeds
.008 grams orange zest, or ground candied orange peels
.012 grams of instant yeast

yields a little over two pounds (1.118 grams) of dough suitable for one two pound Panettone paper form as pictured or, this recipe will make two 8 1/2 x 4 1/2 Pullman loaves.

Procedure:
weight and mix all the dry ingredients
scald the milk and cool
bring eggs and butter to room temperature

Beat the eggs and cool milk together. Slowly add to the dry ingredients. The dough will be on the stiff side. Knead 10 to 12 minutes. Add butter and work into the dough. The dough will go crazy and your hands will be greasy, but stay with it for another ten minutes and the dough will incorporate the butter and become extremely supple. knead for five more minutes. Shape into a nice ball, place in a bowl and cover with plastic wrap. Let rise a half hour fold the dough over on itself and let rest for another half hour. The temperature should be approximately 76 degrees Fahrenheit. Remove from the bowl and knead for about one minute. Shape into round or divide for loaf pans. Place into pans or Panettone paper. Preheat the oven to 370 degrees. When the loaves are light and fully risen transfer to the oven and bake 15 minutes until the top shows light browning. Reduce the heat to 350, rotate the loaves and tent with aluminum foil. Total baking time for 2 lb Panettone form is approximately 55 minutes. If in doubt check with a probe thermometer. Bread is done at approximately 200-210 degrees. For the loaf pans bake for 35 minutes using the turn and tent procedure.

As with all breads, hydration and bake times will vary. The advantage of making smaller loaves is a shorter bake time with less exterior browning. Feel free to increase the anise and orange zest to your liking.

Enlightened Taste: Aloo Bonda

2009-02-07T10:48:00.001-08:00

Nita and Raj, our Indian cooking guides from Casa Italia in Sarasota Florida.

A plate of Aloo Bonda accompanied by Cilantro Chutney.

Enlightenment comes when you least expect it. It came to me recently in the form of taste. My guide, a lovely women named Nita, standing at the head of a stainless steel table, is conducting an Indian cooking class. Raj, her devoted assistant and husband, stands nearby watching over the simmering pots. We roll across the Indian landscape as she explains India’s exotic aroma and tastes. All this in the confines of an Italian market.

Nita and Raj own Casa Italia in Sarasota, they carry many classic Italian favorites including a special autumnal first pressing of olive oil called Picolo Molino. Once the oil is sold, there is no more until next year. Every Thursday, Nita prepares Indian meals and offers them “to go”. From what I have heard, people wait in line for a taste of her home made dishes.

In short, Nita’s classes follow a tradition in the history of Casa Italia. Italian cooking classes have long been a feature at the store, most recently taught by Gulliano Hazan, son of cookbook author Marcella Hazan. Nita teaches in a way that lifts the veil of mystery and intimidation, of Indian cuisine. My misconceptions of “exotic” washed away as the pleasure of bright fresh flavors filled my senses.

By the time the class is finished, doors to culinary thinking open for me, revealing new methods and flavors. Enlightenment is to awaken.

Nita has graciously allowed me to publish her taste bud awakening recipe for “Aloo Bonda” Savoury Potato Dumplings. Here it is.

Sometimes the potato dumplings come out looking like little sputniks. This was a favorite among the class.

Aloo Bonda (Savoury Potato Dumplings)
serves 4-6

1 lb potatoes
2 teaspoons salt
1/4 tsp cayenne pepper
1/4 tsp garam masala
1 tsp amchoor powder
1/4 tsp ground black pepper
2 tbs finely chopped cilantro
1 tbs finely chopped jalapeño pepper
1/2 cup frozen peas, thawed
1 tbs finely chopped fresh ginger
1 tbs lemon juice

for the batter
1 cup gram flour (besan)
1/4 tsp salt
1/4 tsp cayenne pepper
1/8 tsp baking powder
approx 1 cup water.

1. Boil the potatoes in their jackets until tender. Drain and let them cool. When cool, peel and coarsely mash them. Transfer to a wide bowl and add peas and all the dry spices, ginger, jalapño and lemon juice. Mix well, making sure all the spices are evenly distributed.

2. Make small balls, about 1 inch across, and keep in a plate. Cover with plastic wrap.

3 Sieve gram flour into a bowl and add salt, cayenne pepper and baking powder. Mix thoroughly. Now gradually add water to make a thick batter.

4. In a deep frying pan, heat enough oil to be about 2 inches deep. When hot, dip one potato ball at a time in the batter and carefully drop it in hot oil. Put enough balls to fill the pan in a single layer. Turn heat to medium and fry bondas till golden brown. Drain well and serve with cilantro chutney.

Cilantro Chutney:
serves 6
2 cups chopped fresh cilantro
1/4 fresh hot green chili or j jalapeño pepper
1 tbs lemon juice
1/2 tsp salt
1/4 tsp freshly ground pepper
1 clove garlic
1/2 tsp cumin powder
1–4 tbs water

1) Blend all ingredients in a food processor until you have a smooth paste. Taste and adjust seasoning if necessary.
2) Cover and refrigerate until ready to use.

Note: all the spices here can be adjusted for personal preference. This recipe is lively and your mouth will wake up to the zing of spices.

Espresso Peanut Brittle For A Winter Afternoon

2009-01-30T15:39:00.000-08:00

So often when a loved one departs, they take with them secret knowledge. When my father passed away along with him went the peanut brittle recipe. My niece, the last eye witness, claimed she saw him add Sanka brand decaffeinated coffee. Consequently the peanut brittle recipe has become the subject of family debate, no one is quite sure if the coffee was added or not. Now, I have an idea that coffee really was a part of dad’s recipe. Today Dieter made an espresso peanut brittle. Wondering about the mystery of the Sanka, he poured a fresh brewed cup of morning espresso into the recipe to see how it would taste. Of the three peanut brittle flavors he made today; plain, coconut and coffee, the coffee flavored was best.

Dieter’s Espresso Peanut Brittle:

1 cup light corn syrup
2 cups sugar
1 cup fresh brewed espresso
1 teaspoon salt
1 cup unsalted butter
3 cups roasted unsalted peanuts
2 tablespoons baking soda

Preparation:
Combine sugar, corn syrup, salt, and espresso in 3 quart medium or heavy weight sauce pan. Cook and stir until sugar dissolves and mixture comes to boil. Add butter. Stir constantly until the recipe reaches 280 degrees. Add peanuts and continue to stir, the mixture will become thick, rapid stirring is essential, to prevent scorching. When the reaches 305 degrees, remove from heat and quickly stir in baking soda, mixing thoroughly. Immediately pour and spread with spoon onto two sheet pans lined with parchment. As the mixture cools, begin stretching by lifting and pulling from edges. Use a spatula to lift the edges. The mixture is hot! Cool and break it into pieces. Makes 2-1/2 pounds.

One of the recipes Dieter referenced was Jimmy Carter’s favorite peanut brittle from “The Peanut Cookbook”. I was delighted to see the cover illustration was done by Edward Gorey. Thank you Dorothy C. Frank for including this presidential gem. (Published by Clarkson N. Potter, Inc. / 1976)

Jimmy Carter’s favorite Peanut Brittle:

3 cups sugar
1 cup white corn syrup
1 1/2 cups water
3 cups raw peanuts
2 tablespoons baking soda
1/2 stick butter
1 teaspoon vanilla

Preparation:
Boil the sugar, water, and syrup until it spins a thread. Add peanuts and stir continuously until syrup turns golden brown. Remove from heat and add remaining ingredients. Stir until butter melts.

Pour up on two cookie sheets with sides. As mixture begins to harden around edges, pull until thin.

A recipe for peanut brittle is described alongside a discussion of the beginning of the menstrual period in this Lydia E. Pinkham's pamphlet from the late 1800’s.

Pamphlets like this one, provided useful recipes interspersed with product testimonials and recommendations, a useful booklet not likely to be thrown away. This advertising format seems have morphed into our current day infomercial. Lydia E. Pinkham's was a vegetable compound, “Blood Medicine” given for just about everything. Here it is suggested to help every month for weakness during menstrual periods. “Many a woman has suffered years of misery because as a girl she was allowed to sit around with wet feet, lift heavy articles, overwork and over study. If any girl at that time suffers from pain or other disturbances Lydia E.Pinkham's Vegetable Compound should be given.

We all know the benefit of veggies but believe me when I tell you a hefty dose of espresso peanut brittle will wash away your winter blues, amen!

D I Y Coffee Roasting

2009-01-27T18:34:00.000-08:00

Extreme DIY coffee roasters from Sweet Maria’s home coffee roasting supplies.

We pulled our old dusty coffee roaster out of storage with the intent of roasting our own coffee again after a couple of years of buying commercial coffee. After the first roast, I asked myself why did we ever stop home roasting? With the help of Sweet Maria’s and roasting our own beans, we are drinking coffee that puts all trendy wifi coffee houses to shame. We roasted a bag of green Ethiopian Organic DP Bonko “Black Sun” coffee beans. What a wonderful fruity flavor that I have not experienced in any commercially available coffee. Sweet Maria’s provides more information on green coffee beans and home roasting than anything imaginable. Plus it is a bonus to support fair trade and organic coffee growers.

Retro Anthropomorphic Valentines

2009-01-26T17:51:00.000-08:00

Having tea and a happy hotdog are two things you should consider this Valentines day. Our anthropomorphic collection grows.

Atomic Coffee

2009-01-17T16:20:00.001-08:00

We were at a friend's last night and spotted a strange looking object on top of the fridge. It is an espresso maker called the “Atomic”. He bought this in New York in the 1986 and paid an entire $120.00. Now that was pricey then. He said he used to take it camping all the time. He is a lucky guy. After looking around the internet, I found this coffee pot is much sought after and loved throughout the world. An updated version is going to be released out of Australia called the “Otto”priced at $595.00. Another Italian version is available called “La Sorrentina” designed in the late 1940's. This one is available for $450.00. Versions made cira 1940 of the “Atomic” are selling for up to $800.00. We love this coffee maker.

How To Bake Christmas Bread From A Magazine “Pandolche Alto”

2008-12-14T15:20:00.000-08:00

The bake was successful.

Saveur is a magazine that I am fond of getting delivered to my door. If you are not familiar with this publication, let me just say it is a travel log with sumptuous recipes. The would be chef is enticed to prepare snacks and meals from around the globe. To its credit it is user friendly. Most ingredients are easy to find, although sometimes planning the meal dujour may have to be done weeks in advance. In the most recent issue, December of 2008, I was excited to see a recipe for Pandolce Alto, a Christmas bread from Liguria Italy. A story of immigration and a lost but not forgotten bread. Let me explain; Laura Schenone, the author of this article looks to find this christmas feast bread that had been baked by her great-grandmother and her grandmother. The recipe had been lost in the passing of generations and she heads off to Italy to find the bread recipe. In short she knows an Italian baker and learns from him. I found her story enticing, although the recipe she presented seemed to ignore some bread baking basics (that I will go over below). Laura Schenone’s strength is in observation, fortunately her text dropped enough clues to make this ancient bread come alive in my kitchen.

This is the photo and recipe from Saveur Magazine.

Pandolche Alto; A step by step discussion concerning the Saveur recipe.
Step 1:
The starter: The sponge is a great way to get your yeast up and running. If you’re letting it sit over night you need not heat the water, ambient temperature of a bout 74 f degrees is good. The next morning when the sponge is puffed up and domed it is at its peak, use it now. Do not keep this for three days without feeding it, your bread will be a sluggish lump. Refer to a good baking book on how to keep your yeast happy. Better yet learn how to make your own sourdough (levain) starter.

The question of salt. Where is the salt in this recipe, I don’t know, but I think it is good for the balance of flavour, especially with so much butter. Salt also provides for a good deal of (freshness) keeping power. In defense of Laura, historically speaking, the Italian region of Tuscany has a tradition of salt-less breads. This came about as a response to a heavy salt tax levied by neighbouring provinces during the Middle Ages. Her recipe comes from the near by region of Liguria, this could be historically correct.

Steps 2 and 3:
Water:Without the use of baker’s percentages, the amount of water to use is solely based on your tacit knowledge and previous experience as a baker. Two items of mention; Number one; add all of your water before adding the butter, build strength in the dough first. Your gluten structure must be in place before you coat it with oil. This part of the recipe procedure is correct. Number two: Not only do you want to soak the fennel but also soak the raisins. A twenty minute soak tenderises and helps prevent any exposed raisins from burning on the outside of your bread. Boil the water needed and pour over the fennel seeds and raisins, let sit covered for 20 minutes. Strain off cooled water and use in dough.

Step 4 the dough:
Bulk Ferment, do not divide the dough yet. This is your grand opportunity to get more flavour into the bread. Bulk fermenting helps build acids in your dough, adding complex flavors and strength to your dough. At this point if you are in no hurry, let the dough sit in a cool place for 1 - 2 hours. This dough will not double in size, keep an eye on it and keep it covered. If you plan to ferment overnight skip the bulk fermentation and divide your dough now, shape and ferment at about 50–55 f degrees for 8 to 12 hours, keeping dough moist and covered with plastic.

Divide and shape; Form into tight balls and place where it will stay warm 78f–80f degrees. Watch your dough closely now, always covered as to keep the dough from forming a skin. Give your bread time, this phase is known as final fermentation. You must judge when your bread is ready for the oven. Touch your bread, feel for firm or soft, judge the amount of rise visually, but by all means do not over proof. The time depends on the vitality of the yeast and temperature of your kitchen. Will this dough ever double in size? My attempts did not reach such dimensions, I wish you luck.

Scoring the bread; Scoring is essential for enabling the loaf to expand when it meets with the oven’s heat. A professional bakers lame makes it easy, but a one sided safety razor blade or serrated knife will also work. The directions here tell us to score making three cuts ending up with a triangle configuration. You could also make an x and have a beautiful loaf with nice oven spring, but that is not the point. The author does not state it, but I find it logical that a Christmas loaf be scored symbolically, this is a bread of tradition and an important reminder of ones faith. My guess is we are representing the Holy Trinity here. I an not staunch in my religious views but I find this omission a great loss for the reader. A brief search on the net produced a plethora of information regarding the triangle in the Christian faith.

Step 5:Bake;
The 350f oven temperature is correct. It is essential to turn the pan after 20 minutes and cover with a piece of foil loosely tenting the bread. Use the center rack so the bottom of the bread does not get overly brown. you can double up sheet pans a well. After 50 minutes if you are not sure if the bread is baked through, poke it with a quick read thermometer, 190f and your loaf is finished. A final note you may only want to bake two loaves at a time, four loaves on a half sheets pans will not give an even bake.

The Pandolce Christmas Bread has a triangle scored on the top before it is baked.

Pan Dolche Alto: A discussion of the Italian baker’s process based on clues in the text.Laura Schenone’s craft as a writer -observer is well honed, although I would have like to have had her notebook when reworking this recipe. Fortunately for us her editor left a couple of important clues regarding the bread and the bakers process. First a tip of the hat to the baker Adriano Alvigini, sixth generation baker with a passion for the “old recipes”.

clue #1 the levain; “Harriet has been feeding the leaven it looks like a piece of springy dough.....” this is then a stiff preferment, essential for this bread. Harriet has been feeding it! The preferment needs to be happy and active.

Clue #2 the water; “I watch him slowly pour a stream of sugared water into the center of a mound of flour....” he pre dissolves the sugar for easy integration and use by the yeast. The sharp edges of the sugar crystals will tear at the gluten strands until dissolved. Thus dissolving the sugar first will shave off a few minutes when kneading the dough. I prefer to mix my sugar in dry,this gives me more control over the amount of water I add. Different flours vary in the amount of water absorption.

Clue #3 building dough strength; “continues to work the dough for 40 biceps-pumping minutes.”... He mixes the flour and sugar water then incorporates the stiff levain. Next the butter is worked in, and lastly the fruit and nuts. This is a heavy dough and the gluten needs to be strong. The acids in the stiff levain also add strength.

Clue # 4 overnight fermentation; “...forms eight perfectly round pandolce loaves. He leaves them on the table to let them rest overnight.” From this we know the dough is not slack and the work table area is cool, this is around Christmas time in northern Italy.

Clue #5 baking; “An hour later they emerge from, the oven “We bite through the crunchy exterior, the delicate crumb...” A long bake at a low temperature. The crunchy exterior could mean he used a high gluten flour, or that the long fermentation developed conditions favourable to good crust development. This last part about a delicate crumb I don’t believe, sour dough is normally chewy not cake like.

Pandolce ready to go into the oven.

The revised recipe; Pandolce Alto
Makes 8 loaves about 525g each
Overall formula
bread flour 100 % 1.536 g
water 60 % .921 g
salt 2 % .030 g
unsalted butter 23 % .356 g
sugar 13 % .200 g
dark raisins 47 % .720 g
candied orange
peel 20 % .308 g
pine nuts 6 % .096 g also called pignoli
fennel seed 2 % .036 g wild Italian is the best
total 273 % 4.203 g

Stiff levain, 35 % pre-fermented flour
bread flour 100 % .537 g
water 60 % .322 6
total levain .859 g

Final dough
Bread flour .999 g
water .599 g
salt .030 g
butter .356 g
sugar .200 g
raisins .720 g
peel .308 g
pine nuts .096 g
fennel .036 g
stiff levain from above .859 g

Process; Mixing by hand.
1. Make final build to stiff levain approximately 12 hours before baking session,ferment at about 70f degrees
2. Remove butter from refrigeration and scale to weight.
3. Boil part of the final dough water and pour over fennel and raisins using separate bowls.cover with plastic wrap and soak for 20 minutes or until water has cooled off.
4 Lightly toast pine nuts in a dry fry pan, allow to cool.
5. Drain raisins, reserving liquid.
6. In a restaurant size prep bowl mix flour, salt, sugar
7. Add in stiff levain and mix by hand until you have a ragged mass, this is done by rubbing the levain with the dry ingredients between your palm and fingers.
8. Add in the reserved raisin liquid, then slowly add in water, dough will be on the dry side and very stiff at this point. Try to hold back a small amount of the water. Knead this dough for fifteen minutes it will become more supple as you work it. This is when your dough gets the most of its strength, so keep at it!
9. Add in the butter half at a time, your dough will not want to accept all this fat at first and will act a bit crazy, but with in fifteen minutes you will have all the butter in and a beautiful dough.
10. Mix fennel, pine nuts,and orange peel in with the raisins, toss a few times and add to the dough. Another 10 minutes of kneading in the goodies and your dough is ready to divide.
11. Dust the dough with a bit of flour and scale out approximately 525 g pieces of dough.
12. Round up the dough into nice tight balls and ferment on bakers linen or use parchment on sheet pans. Either way slip trays into clean plastic trash bags and place into the fridge.
Ferment between 50 f - 55f degrees for a total of 8 to 10 hours. If you do not have a spare fridge allow dough to set out for about two hours or until you have noticeable loaf expansion . Move bread into your refrigerator that is set at about 40f degrees for a maximum of 12 hours.
13. Arrange oven racks to the bottom third of your oven, set in baking stone and preheat the oven to 350f degrees. Do this 45minutes ahead of bake. Have a sprayer filled with water ready or other means of introducing steam into the oven. Remove two loaves from the refrigerator 20 minutes prior to bake. Do not do this if loaves seem fully proofed and are on the verge of collapse.
14. Score top of bread with three slices making the shape of an equilateral triangle.
15. Slide bread on to your baking stone or set in sheet pan with bread on parchment. Give the oven wall a blast of water from your sprayer close door. After 5 minutes repeat with another blast of water. Bake for a total time of 50 minutes. After 20 minutes, give bread a 180 degree turn and tent loosely with foil. If your not sure if your bread is finished insert a probe thermometer into center of bread and look for a finished temperature of 190f degrees. My loaves averaged an internal temperature of 204f to 208f degrees and were fully baked. If using a sheet pan, inspect the bottom of your first two loaves. If you deem them to be on the dark side move the oven rack to center and double up the sheet pans.
16. Cool on rack before slicing. Now bring grandma some tea and a nicely buttered slice of Pandolce Alto!

Final thoughts;
It should be noted that I based my percentages upon the magazine recipe,in part because my research did not yield another Pandolche recipe. I have nagging doubts that the high percentage of butter is correct. Perhaps less would lighten the crumb? I baked this bread four different times before being satisfied with the results. My neighbors gladly tasted each bake and each time responded with kudos. The wild fennel is worth hunting down, the seeds are much smaller and the flavor more pungent. Yes I did use the standard fennel purchased in bulk from a health food center and it paled in comparison.Lastly if you have a recipe for authentic Pandolche Alto please forward it to the “Second Helping House”, thank you.

Sagabona Kunjani Wena

2008-12-09T18:01:00.001-08:00

I found a bread baking site, The Fresh Loaf. The site is choc full of information plus videos demonstrating various techniques. I opened this video and my yeast and I cruised into action. You will love it!

bakerman is baking bread bakerman is baking bread
sagabona kunjani wena sagabon kunjani wena
the night train is coming got to keep on running
the night train is coming got to keep on running

bakerman is baking bread bakerman is making bread
sagabona kunjani wena sagabona kunjani wena
the night train is coming the night train it is coming

bakerman is baking bread sagabona kunjani wena
bakerman is baking bread

you got to cool down take it easy
you got to cool down relax take it easy

slow down (slow down) relax (relax) it's too late to worry
slow down (slow down) take it easy… take it easy… take it easy

Corn Flour Man

2008-11-04T12:33:00.000-08:00

The Bravo Market, where I found this bag, is popular with the local Latin community in our area. It is encouraging to find a range of products that the mainstream stores do not carry.

French Culinaire

2008-11-04T12:20:00.000-08:00

The banner translates from Dutch to “The Tastemakers of The Netherlands” On the lemon is the phrase “Vox Populi” which translates into, the opinions or beliefs of the majority. This was sent to us from Holland by my cousin Carolien. The original is printed on newsprint. What makes this special are the faces, which are superimposed photographic images.

Apple Heads

2008-11-04T12:18:00.000-08:00

This is a reproduction postcard that I found at the Maleprop’s bookstore in Asheville, North Carolina.

Sweet Babies

2008-11-04T12:11:00.001-08:00

These images came from a case of sweet potatoes the produce manager was unpacking at our local Publix. I stole the box. Notice the basket is a rocker for the sweet babies.

Roadside Anthro-America

2008-06-26T19:16:00.000-07:00

Boiled peanuts are sometimes called “country caviar”, and I love them. Unfortunately this roadside stand at the end of Maggie Valley in North Carolina was out of business, but the sign remained behind. Catch it now if you are in the area as it is showing signs of disintegration.

You will find these coffee beans in front of the coffee shop “Legal Grounds” in Marion, North Carolina. The coffee shop is situated next to the court house, a very clever name. The bean sculpture features two beans actively working a sack of fresh beans. It is well sculpted perhaps commercially available. Probably not one of a kind.

Anthropomorphic Noah

2008-06-26T19:09:00.000-07:00

Unlike Noah’s original ark, this ark becomes a floating salad bowl. But, with feet and eyes would a vegetarian be able to make a meal from this ark? A fabulous zoo of anthropomorphia for sure. Thank you cousin Paul in the Netherlands for this wonderful find.

Flour Sack Apron

2008-04-27T17:46:00.000-07:00

If you are a serious home bread baker, I heartily suggest that you visit “Heartland Mill” for some quality baking ingredients. I have had wonderful results with all the varieties of flours they offer from finely milled durum wheat to whole rye, and a product they call “golden buffalo” bread flour. All these are organic certified flours.

Heartland Mill ships their flour in traditional muslin flour sacks. On the back of the bag they suggest to reuse the bags for something else. I literally took them to heart and saved all my bags with the idea of doing a crazy shirt. But, as it ended up, we were a few bags short of a shirt. All bakers need aprons, and with the aide of my multi-talented mother, we came up with a dandy of an apron design. “Now a days” this is called repurposing, in my mother's era, it was a necessity.

Beef Villa

2008-04-05T06:48:00.001-07:00

I think hot dogs make some of the best character translations. Villas sound like nice places to stay while on vacation. Q. Where is “Beef Villa”? A. On the“Beef Riviera” of course. Beef seems less vulgar than meeting at the “Meat Riviera”. Thank you to Chris for sending this one to us.

Fruit Face

2008-03-16T18:41:00.001-07:00

Our neighbors have a garage sale on a regular basis. It is always fun to go looking because "Jo" combs sales throughout the year and collects the best finds for her own garage sale. Here are a couple of chalk ware fruits for the anthropomorphic food and kitchen gallery. The gum parker and poodle plate were not to be missed

Springlerles are Not Just For Christmas anymore

2007-12-30T06:34:00.000-08:00

The years end has bought with it a bit more steam to our blog. Could this be an indication that we will post more often in 2008? Just before Christmas, Dieter remembered the Springerle cookie mold his mother had. It is a mold dating back to the 1800's and came from Germany with the German side of his family. Dieter's mom Elsie, told us her mother made the cookies and laid them out on a sheet covered ironing board to dry overnight before baking. We pulled out the antique ironing board and set out to duplicate the family tradition that until now had been set aside for more than half a century.

According to Wikipedia, Springerle is a type of cookie from Baden-Württemberg, Germany with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before cooking. The cookies are traditionally white and anise-flavored. Molds are traditionally carved from wood, although plastic molds are also available. The name springerle means "little knights," and their origin can be traced back to the 14th century.

Above is a close up of the antique metal mold and the resulting cookie. We baked two versions of the cookie, one with anise oil and seed the other with only the seed. We sprinkled the mold with powdered sugar before pressing it into the dough as you can see in the image. The first recipe came from "Modern Baking" a trade magazine. Klaus Tenbergen, a master baker in Germany, South African and the United states gives this recipe:

Springerle
2 Lbs baking flour
0.125 crushed aniseed (about two rounded tea spoons, up to one tablespoon if you want
a stronger aniseed flavor)
14 whole eggs
2 Lbs granulated sugar

We halved the recipe above. The combination of the two recipes yielded over 100 cookies.

Method: Sift flour three times, add the aniseed. Beat the eggs and sugar together until light and fluffy. Add the flour to the egg mixture, a small amount at a time, blending after each addition. Mix until smooth after the lst addition. Roll the dough on a lightly floured board, press into the moulds, remove, and place the cookies on pans to dry overnight. Bake in a slow oven at 250 degrees for 15 to 20 minutes.

The second recipe came from a blog called "A Geezer's Corner". It sounds like Springerles are a passion for this man. He adds butter, baking powder and lemon oil extract. We didn't have the lemon extract, but added i heaping tablespoon lemon zest instead. He has very strict directions "add the flavoring oils, and cream together for 10 to 15 minutes. yeah, that's what i said. if you don't, the cookies won't have the right consistency." We being law abiding citizens did just what he said.

In the end both cookies are delicious. You must be an anise lover or these cookies will be too strong for you.

According to ” Mr. Geezer"
House on the Hill is the best source for springerle moulds.

The High Art of Toasting/New Years Greetings

2007-12-27T16:32:00.000-08:00

We like to wish all food enthusiasts a very happy new year and may your plate be filled with flavor. This painting came to my from my cousin Paul and his wife Else who live in Amsterdam. We thank them for adding a great year end image for our anthropomorphic gallery.

Rosemary Rising

2007-11-28T16:13:00.000-08:00

Pictured above is an amazing "Orange + Chocolate" bread and a Pumpkin Seed Bread. Dieter baked these along with ”French Country White“, ”Caraway Molasses Rye”, “Caraway Anise Cumin Rye”, “Course Grain Mustard Rye” and “Chocolate Chip Cherry” loaves for the annual Rosemary Rising event in Sarasota. If you were one of the people who picked up a loaf of bread from the little salon, please let us know how you liked it.

Latest Additions to the Anthropormorphic Library

2007-07-24T16:51:00.000-07:00

My darling cousin Carolien, from Holland, sent me this quintessentially Dutch image from the municipality of Tiel, known for it metal and fruit industry. Flipje is the mascot of Tiel, I quote from the information sent to me, “When you think of Tiel you immediately think of the yearly fruit festival and the cartoon character Flipje which has been an advertising icon for young and old for over 65 years.” As an anthropomorphic character, Flipje appears to me as a person dressed in a grape costume, a parade outfit perhaps. I am not sure if it is a true anthropomorphic character. I have included it as a marginal example in the same category as the green giant.

This iconic candy was invented in 1962, a movie theatre standard that was sold in a little box. Take a virtual tour of the Lemon head factory.

A hand painted sitting hamburger character. I believe this sign was the marque for a motel that occupied the location where the bar now stands. Highway 301 in Oneco Florida

Destination Beer: Bisbee Arizona

2007-07-09T18:56:00.001-07:00

To quote from the ”Discover Bisbee“ web site, “Brewery Gulch, which in its heyday boasted upwards of 47 saloons and was considered the "liveliest spot between El Paso and San Francisco”. Apparently the brewery gulch street in Bisbee wet a lot of whistles and still does today as I discovered. Much to my delight I spied a beer unknown to me “Dave's Electric Lager”, went for it and then went for a few more. Clean and refreshing and beautifully hopped. I enjoyed it so much that I made excuses to drop in various establishments to enjoy as many as I could squeeze into our three days in and around Bisbee. On our last evening during a visit to St. Elmos (a colorful watering hole) I struck gold. I was introduced to Dave by a jolly fellow by the name of Hector (howdy Hector I shall not forget your kindness) anyway Dave is as cool as you might expect, a humble guy who casually mention that he welded up his own brewery, the man can do! I might also mention that Dave was the first person in Arizona to receive a brewer’s license since Prohibition. Dave's Electric, from what I understand can only be found in and around the Bisbee area, the only reason you need to visit historic Bisbee. Dave and his beer reflect what is great about America, believe in yourself, have a dream, live it.....that is how the west was won. Don’t miss quaffing a few of Dave's Electric beers, it is desert gold.

dave's electric brewpub

Destination Food: Bisbee Breakfast Club

2007-07-06T18:05:00.000-07:00

The Bisbee Breakfast Club , in southern Arizona, is a place that will make you happy and full, glad that you're on the green side of the grass. This restaurant is a stand out, stylized much like a diner with a counter, no booths, plenty of tables and bustling atmosphere. The coffee is right and comes often. Your breakfast is in front of you before you have a chance to look the place over. Eyes bigger then your belly, some how that side of pancakes manages to disappear. I must also mention a professional and polite staff. If “Loren” should wait on you her smile will make you understand why the sky is blue, your day will be that much brighter.

The Bisbee Breakfast Club is located in the town of Lowell, well, about half of what's left of Lowell. Let me explain. At the western end of Bisbee is a mammoth size hole in the earth called the lavender pit, a defunct coper strip mine, operations shut down sometime in the seventies. Lowell is located a short drive around the pit, what you see is about half of main street, the rest has vanished into the lavender abyss. A goggle search of Lowell brought up two sights listing it as a ghost town.

http://www.ghosttowngallery.com/htme/lowell.htm

http://www.ghosttowns.com/states/az/lowell.html

Now that we have established the location and credentials of this culinary oasis, let me say that Bisbee’s rich heritage is being carefully looked after by a citizenry that is as liberal minded as it is creative. This is a town not to be missed if the old west appeals to you and your western size appetite.

Friends with Hamburgers

2007-05-04T12:24:00.000-07:00

In their own words:
FriendsWithYou is an art collective founded by the Miami-based artists, Sam Borkson and Arturo Sandoval. Since its conception in 2002, FriendsWithYou has continued to promote the two artists' common message of Magic • Luck • Friendship through its various means of creative expression and commercial activity.

I just read a rant on designobserver.com. The author of the post was disappointed with the representation of contemporary design works included in the show “Design Life Now”, an exhibition at the Cooper Hewitt National Design Museum in New York City. He metioned some designers he thought were more worthy of inclusion in the show than some that were exhibited, so i decided to take a look at one of them called ”Friends With You“ and who did I see? MR. TTT hamburger and friends. It is refreshing to see designers who don't take themselves too seriously.

Chicago “Anthropomo”

2007-04-15T21:20:00.000-07:00

At the Hot Doug‘s website I see
DUCK FAT FRIES ..... $3.50 (Friday & Saturday only). Chris ate them and said they were amazing. Down with medical science, up with duck fat.

See more visual representations of the shapeless gyro form than you though imaginable at the Gyros Project website.

Thanks to Chris and Joe we now have anthropomorphic signs from Chicago. Thank you!

Why Octodog?

2007-04-15T19:02:00.000-07:00

Anna from Chile emailed us a link to the “Octodog” Frankfurter Converter site. Visit their site and ponder the very good question “why Octodog?”. Thank you again Anna. The device slips over the hot dog to create the blank expressioned “Octodog“ below. It might be good for a party. I'm not sure. Serve in a pool of ketchup?

A Hot Dog Drinking Coffee and a Corny Driver

2007-02-27T21:30:00.001-08:00

Hi Polly and Dieter,
I'm glad you responded so quickly to my comment! I saw this sign in a window of a butcher shop over the weekend, and took a photo thinking of your blog.

It appears to be a car windshield shade. It's advertising for "AgroSuper", a conglomerate here that sells pork (Super Cerdo), chicken (Super Pollo) and other foods. Nearly all their advertising has one or more of these characters. The chicken is wearing traditional Chilean dress. I have no idea why the hot dog has legs!!!

Best,
Anna

Anna graciously sent this photo to us from Chile, her home. Having a submission from a distant land is exciting for us and we encourage anyone who enjoys the family of anthropomorphic food characters to join us by sending sightings from wherever you are. For more information on "AgroSuper Pollo" click here. See the entire anthropomorphic food and kitchen gallery!

Anthropomorphic Skin

2007-02-04T11:06:00.001-08:00

We could not believe our eyes when we saw this. We just can't resist adding these images to the "anthropo" gallery. We found the hotdog image on LTHForum.The dish and spoon came from the New York Times article about chefs and tatoos. The chef who sports this tatoo, Rick Tramonto, partner and executive chef at Tru in Chicago, said "The spoon is running, the fork is stressed out, the knife is excited and they're all going after the plate. The plate is in the weeds; he's got the lobster but he dropped the lemon"

Year End Anthropomorphic Roundup

2006-12-31T21:01:00.001-08:00

“The Runaway Dinner” is a wonderful anthropomorphic food adventure. For anyone who enjoys illustrated children's books this one is a keeper.

The grape king is one of my favorites. I suspect the artist is familiar with the great Italian fruit portrait painter Giuseppe Arcimboldo.

This is one of Arcimboldo's more famous works "Vertumnus" 1590-1591, to see more of these works visit Olga's Gallery.

The years strangest find came from an antique mall. Probably circa 1950's it is a potato chip server illustratated with an anthropomorphic potato head wearing a ruffled potato chip skirt. The sticker on the back of the bowl indicates it was made in Japan.

Our friends Karma and Rob picked this up at the Superdawg consession at the Airport in Chicago. They paid one buck for the empty carton. Apparently a lot of empty boxes are sold as souveniers.

The Little Big Book of Comfort Food includes 200 recipes of home style cooking. It is a lovely book to own even if you don't cook as it contains an abundance of vintage images gleaned from turn of the century illustrations. Many of them from children's books. The following five images are from this book.

We could not resist buying this updated version of Mr. Potato Head. It is still fun to arrange the parts, although we miss sticking the accessories into a real spud. I suppose this new version will save many a little one from choking on the smaller parts that came with the original set. As you can see it is fun to create your own anthropomorphic character.

To view the complete anthropomorphic food and kitchen gallery click here.

The Flavor of Words: My name is Roger

2006-12-17T11:01:00.001-08:00

If you have an incredibly rare condition called lexical-gustatory synaesthesia, you can actually taste words. These people involuntarily “taste” words when they hear them, or even try to recall them, said Julia Simner, a cognitive neuropsychologist and synaesthesia expert at the University of Edinburgh. Her study, “Words on the Tip of the Tongue,” was published in “Nature” last month, She has found only 10 such people in Europe and the United States. Magnetic-resonance imaging indicates that they are not faking. It can be surprisingly unpleasant. One subject hates driving, because the road signs flood his mouth with everything from pistachio ice cream to ear wax. And Simner has yet to figure out any logical pattern. For example, the word “mince” makes one subject taste mincemeat, but so do rhymes like” prince.” Words with a soft “g,” as in “roger” or “edge,” make him taste sausage. But another subject, hearing “castanets,” tastes tuna fish. Another can taste only proper names: John is his cornbread, William his potatoes. They cannot explain the links. The flavors are just there.
Article from the St. Petersburg Times, Sunday, December 3, 2006, “A Little Perspective”.

My immediate response
As a reader of many recipes I strive to bridge the gap between the words and the taste they describe. As my culinary skill grows my ability to sift out mediocre recipes improves. Upon reading the article“ Eating their words” I thought wow! this is cool, to pre-taste the meal by reading the recipe, a perfect meal every time. Then reconsidering, I thought no, beyond the visual, the pleasure of a well prepared meal is the gustatory surprise and the saver of each bite. Imagine enjoying a suptuous desert of Chocolate Bavarian Cream Pie while hearing a waiter introducing himself to a table of new dinners, “Good evening my name is Roger I will be your waiter tonight”.

A Wreath of Mussel Shells

2006-12-15T16:36:00.000-08:00

Mussels are silent creatures, so it is up to us to speak for them. When speaking for mussels we should be as poetic as possible, after all mussels are in essence visual poetry inside and out. If I were to attempt verse for mussels it would begin by addressing their sleek black form, the feel and the music of the shell as I turn them in a colander. Moving on I would speak lovingly to them aquatinting them with the marriage arrangements that I have made for them, especially the wine they shall soon bath in. Many lines of joy pertaining to the grand feast, the ephemeral dance of taste. Then, the ending would begin something like this; Close to the shore in the dark twisting water your life began, I am your new shell, you live now with me and my voice is now yours. Together we shall make a wreath from the shell of so many days. A wreath to admire, a reminder of the the sweet life that is ours. Ok, so I may not be a poet but I hope you get the idea, this a project of love.

What you will need:

drill and 1/8 bit

6 inch length of wire, stove pipe or braided picture frame wire

ply wood wreath support (most craft stores stock them)

black spray paint

hot glue gun, or glue of choice (clear silicone may work)

cleaned shells

clear spray paint

The photo above doesn't include the black spray paint and hanging wire.

How to clean the shells:
Forget about the bucket with the bleach water, this does little to remove any fragments of mussel flesh sticking to the shell. What I found to be the best method is to spread the shells out in a sunny spot and let them dry out for about a week. When you retrieve them simply brush off the dried up fibre with thumb and finger nail. No smell either.

Assembly:
The ply wood support is your starting point. Often times craft stores sell blank wreath supports, the one in the set up picture is 12 inches, with a 2 inch band to glue shell to, good for using up your smallest shells. If you have an electric jig saw you can cut your support out of luan or similar 1/8 or 3/16 ply wood. The diameter I cut was 21 inches across, the center hole is 13 inches in diameter, leaving a 4 inch band for gluing on the shells.

Now that you have a support board you will need to hang the finished wreath. To do that drill two holes about 1 1/2 inches in from any edge making the holes 1 inch apart , this will be the top of the wreath. Insert the wire from the side to be sprayed painted black so that both ends can be twisted together to form a loop on the back used to hang the wreath. Cut off any excess wire once you are satisfied that it will hang properly on your nail or hook.

Spray the face with back paint so that no raw wood shows, this may take more than one coat, be sure and give paint plenty of time to dry.

Organise and divide you shells into left and rights and by size. Make some trial arrangements and start gluing. You will see how nicely the left and right halves of the shells follow the curve of the wreath form. I applied the glue to the narrow end and tipped the shell up. The next shell is set the same way, allowing the wide end to cover the narrow end of the preceding shell. I expect you will find many more patterns then the one shown here.

Once all shells are glued in place, give them two or three coats of clear spray to bring out the colour, let the paint dry completely between coats. If a shell pops loose when hanging just dab some hot glue on the back and slip in place.

Now that your are admiring your handy work and have mussels on the mind try this variation when making your next pot of steamed mussels.
Mussels Steamed in Wine
Adapted from The Time Life Series,The Good Cook: Shellfish

1 onion coarsely chopped

6 dozen mussels or 3 two pound bags cleaned and de-bearded

2 shallots coarsely chopped

1 bunch parsley finely chopped ( that could be any where from 1 to 2 1/2 cups )

freshly ground pepper ( perhaps a teaspoon )

10 tbs. butter, reserve 3 tbs. cut into chunks for finishing sauce

1 1/2 cups dry white wine

3 tbs. fresh lemon juice

Rinse mussels in sink using a colander, inspecting to be sure all mussels are closed tightly. Run some cool water in open shells and if alive they will close. In a non reactive pot (stainless is good, aluminium is not) load in onions, mussels, shallots, parsley, pepper, butter and wine. Load ingredients in order listed. Cover and cook over high heat, once simmering cook for about 3 to 4 more minutes. Transfer cooked mussels to a serving dish and keep warm. Strain cooking liquid into a sauce pan, use a wire strainer lined with a double layer of dampened cheese cloth. Pour your liquid into strainer slowly and watch carefully, leaving any sand or grit behind. Reduce the liquid to 1/3 of original volume, then off the heat whisk in the remaining butter chunks until thick and foamy. Whisk in lemon juice and pour sauce over mussels. Serve with crusty bread and wine. ....poetry!

Hydroponic Strawberries in December

2006-12-03T12:16:00.001-08:00

Only twenty two miles east of down town Bradenton, a lovely drive through the scrubby Florida countryside, you will find the hydroponic farm “Hydro-Taste”. Part show room, part working farm, this out door laboratory has our community talking. We were greeted by columns of colourful impatiens and the enthusiastic owner, Chester Bullock. Chester ushered us directly to the growing area where he graciously explained how the growing system works. We could not believe our eyes, we were surprised by the magnitude of operation lush with vegetation. With the “hydro-stackers”, Chester explains that he grows as many strawberries on one acre that would normally take seven acres to grow conventionally. We soon found ourselves armed with scissors and baskets picking large juicy perfectly red berries. There is no bending over to pick here, the “hydro-stackers” spin allowing access to picking on all sides, much like a post card rack. Our pictures show just a portion of what can be accomplished with “hydro-stackers”, why you can even grow corn with out it falling over. After seeing this affordable system, we believe even if you don’t have a “green thumb” you can have success following a few simple steps. If you want a garden that uses absolutely zero space this is it. Don’t believe us check out the photos on the “hydro-stacker” web site. By next year we will be posting our crop.

Rows of strawberries in December.
These planters survived a hurricane.
"Hydro-stackers" filled with cabbage,
White eggplant is one of Chester's many crops.
Stackers are emptied after the growing season. Ready to be replaced with new crops.
Columns of colorful impatients in hydro-stackers.

How to Identify a Real Chicken

2006-11-30T21:07:00.002-08:00

The latest addition to the “Anthropomorphic Kitchen Gallery”.

We know what a chicken looks like after seeing them in barnyards and picture books. If you're anything like us then you've eaten enough chicken to sprout your own feathers. We are ashamed to admit it, yes, we have eaten the mutant “ McNugget”...thing (but is it chicken?). Snapping open the box, with little hesitation, we dipped the salty chicken like morsels into the sweet honey mustard sauce then into our gullets. Who knew that under the crispy exterior lurked a bland, goofy face. The child looks nothing like the parent, albeit the chicken is reported to be a stupid creature. So are we what we eat? Mr. President, have you been indulging in “Chicken McNuggets”.... the close set eyes might suggest so. “McNuggets”, we fear are a clear and present danger to the health and security of our nation. View this picture carefully, every “McNugget” served peers at you from behind its greasy, crispy disguise. You must recognise, when your willpower is overtaken by the ugly force unseen, you’ll be enticed to eat the entire box. Just remember, before you succumb to the tasty grease, salt combination, a real chicken has an eye on each side of its heads.
Thank you Amanda, for the photo

Chester at the Shady Dell

2006-11-12T09:30:00.001-08:00

We have Karen and Phil to thank for this bookish looking corn guy. “Chester” was sighted at the Shady Dell in Bisbi Arizona, a great vacation spot where you can sleep in a vintage Airstream trailer. It was here that Phil popped the question. Congratulations you guys and thanks for sending us “Chester.”You can see more anthropomorphic food characters at the gallery.

Peanut Elves

2006-11-12T07:18:00.002-08:00

The peanut elves on this cover are the most recent addition to the anthropomorphic gallery. When I first saw the cover illustration for this peanut butter recipe pamphlet, my response was “this is great!”, but after thinking about it for a while the whole thing started to seem a little creepy to me. A wild eyed “junior” munching away on cookies from the snack jar seemingly oblivious to the fact he is being spirited away to some enchanted place by a band of peanut men. Common knowledge that children can be lured by the sweet taste of candies and cookies makes me think the “Snack Jar Plan” is a sinister scheme. The cover forest depiction is eerily reminiscent of a Brothers Grimm fairy tale. It is my guess the illustrator was influenced by German culture, perhaps a concept developed directly from the story of Hansel and Gretel. As the date of publication is 1946 by “National Peanut Council, Inc.”, we must say for sure the recent war with Germany was fresh in every ones mind. Because I have read Grimms Fairy tales, I conclude that the boy being escorted into the woods will probably be eaten by the peanut men..... “The Snack Jar Plan”.

Atole de Nuez “the hot chocolate alternative”

2006-11-01T06:15:00.000-08:00

This delicious hot drink of Mexican origin, is made with pecans and masa harina. We drank this in “yes of course” San Francisco, a cold place for a Floridian. If you are looking for a drink to warm your soul on a cold winter night try this. In addition to adding flavor the masa swells to give this drink “body plus.” A note of caution; the drink stays hot for a long time, good for a long relaxing sit, bad for a burnt mouth. We encountered the mysterious flavors of “atole du nuez” while dining at El Dellphin in the Mission District of San Francisco. Our most gracious hostess Angelica was happy to share her recipe with us. This is a slightly altered version of her recipe. Her quantities were for a restaurant size crowd and I substituted a cinnamon stick with powder. Adjust the sugar to suit your taste. There is more information on this drink and its history on David Lebovitz.com.

Atole de Nuez

1/2 cup condensed milk

12 cup pecan halves

1/4 cup sugar

1/2 teaspoon cinnamon

1 teaspoon vanilla

3/4 cup masa harina

1/2 gallon milk

In a blender, process the pecans to a fine powder.

Bring the half gallon of milk and 3 cups of water to a simmer. When it is hot add the condensed milk and other ingredients, adding the masa slowly to avoid clumping. Continue to stir until masa thickens. Simply add a bit more milk if it seems too thick. Sip and get cozy. When cooled cover and store the remaining drink in the refrigerator. Simply reheat in the microwave.

I Dream of Eating Less Cake

2006-10-10T18:06:00.001-07:00

The sign for the bakery in the North Beach area
These are really cakes! Unfortunately the bakery was not open when we were there.

What can I say, we loved vacationing in San Francisco so much we can't stop posting about what we saw there. I was delighted when we walked past this window in the North Beach area. At first I thought these were accessories, but when I looked closer I realised they were far from it. How creative, what a skill to be able to make something like this. Whenever I frost a simple layer cake it always turns out looking like an “ugly cake” (see the photos of an ugly cake from the post below) without me even trying to make an ugly cake. I have been looking around the house and thinking about what kind of object I could construct into a cake and decided it would be a replica of my bathroom scale. I like the idea for a couple of reasons first it is a relatively flat and simple shape good for beginners to craft. The numbers are digital and could be easily piped onto the cake and I would hope after slicing a piece of “thinner sport scale” cake, I would think twice about eating it.

A Food Network Home Translation

2006-10-01T17:01:00.000-07:00

At the second helping house we have long ago shed our addiction to the television. We do have a sixteen year old TV and a much newer DVD player, but no cable, no antenna, no dish and little idea of what this seasons offerings hold. Even so, avoidance of the tube is nearly impossible and yes I have watched Food TV at my mother in laws house many times. Usually several of us watch together, our communal passion is food. We especially enjoy watching Emeril work up the appetite of the live audience, this is solid entertainment. Along the way we learn a new technique or pick up some new culinary ideas, no guilt TV. Lets face it, Emeril and his creative team are very successful, the show's key to success is in dreaming up all sort and manner of fanciful food “that you to can prepare at home”. We are also fortunate to have thinking friends that watch television too, I know that sounds like an oxymoron, (thinking and television). I don’t believe viewing has dulled their ideas or opinions. When they suggested doing a complete Emeril meal I became as excited as Emeril, “Yes ! Lets kick it up a notch and say good bye to a long hot summer”. The following picture essay is our translation of Emeril’s “Firehouse Crab Boil” and “Ugly Cake”, crazy concepts and a complete blast!

Firehouse Crab Boil
Note: We used a 60-quart aluminium pot with a strainer insert and did this over a propane burner outdoors. You could probably get away with a pot slightly smaller, such as a 45- or 50-quart pot, as we had about 6 inches of head space left in ours. This is definitely do-able indoors, but you may need to do it in 2 large pots on the stove and it will probably take quite a while for the pots to boil.

3 to 4 cups crawfish, shrimp and crab boil seasoning (recommended: Zatarain's powdered form, NOT liquid or bag versions)

3 lemons, halved

2 or 3 large onions, halved

5 heads garlic, cut in 1/2 crosswise

2 dozen live blue crabs

6 pounds new potatoes

4 ears fresh corn, shucked, silk removed and cut in 1/2

3 artichokes, stem end trimmed cut into halves or quarters

2 pounds smoked sausage

1 package hot dogs

1 pound mushrooms

One day before you plan to boil the crabs: If you have a heatproof, submergible vessel that will hold 1 or 2 gallons of water that may be frozen, fill these with water and freeze until frozen solid.
In a very large (40 to 60-quart) pot combine the crab boil, lemons, onions, garlic, and 6 gallons of water and heat over high heat, stirring, until the powdered seasoning has dissolved. Add the crabs, potatoes, corn, artichokes, smoked sausage and hot dogs. (Everything should be submerged in liquid – if not, add a bit more water to cover.) Cover the pot and bring to a boil. Cook at a rolling boil for 6 minutes. Turn off the heat and add the mushrooms. Cover the pot and let sit for 15 to 20 minutes.
Add the frozen vessels to the hot crab boil and stir occasionally very gently to facilitate even cooling. This will prevent the crabs from overcooking and will also force them to absorb the seasoning from the crab boil. Let the crabs sit in the water for at least 1 hour before serving. You can let the crabs sit until completely cool, if desired, or you can serve the crabs warm.
Using tongs or strainers, carefully remove the crabs from the pot along with the onions, garlic, potatoes, corn, artichokes, sausage, hot dogs, and mushrooms and spread out on large platters or on newspaper lined tables for folks to enjoy.

Some of the raw ingredients for the crab boil and ugly cake
The cooking setup
The completed boil and chilling process
Retrieving the boil
There is newspaper under the table cloth
Next to eating, dumping the food on the table was the best part

Ugly Cake

3 cups sifted cake flour (not self-rising)

1 tablespoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup unsalted butter, softened

2 cups sugar

4 large eggs

1 1/4 cups buttermilk

3 teaspoons vanilla extract

1 recipe Chocolate Pudding, recipe follows

3 cups heavy cream

9 tablespoons confectioners' sugar

Preheat the oven to 350 degrees F. Grease and flour a 9 by 13-inch baking pan; set aside.
Sift the cake flour with the baking powder, baking soda and salt and set aside.
In a large bowl, cream the butter and sugar with an electric mixer on medium-high speed until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Reduce the speed to low and add the flour mixture in 3 batches alternating with the buttermilk and ending with the flour. Add 1 1/2 teaspoons of the vanilla and stir to combine well. Transfer batter to the prepared cake pan and bake until the cake is light golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.
Transfer the pan to a wire rack and allow the cake to cool slightly. Turn the cake out of the pan onto a rack and allow to cool completely.
Cut or break the cake into 2 to 3-inch pieces. Working on a large platter or in a large serving bowl, place a layer of cake pieces onto the platter and spoon or pour half of the pudding over the cake. Top with the remaining cake pieces and, using your hands, press the cake pieces into the pudding to form a round mound resembling a cake. Cover with plastic wrap and refrigerate for at least 1 hour.
Place the heavy cream in a large, chilled mixing bowl and beat until mixture just begins to form soft peaks. Add the confectioners' sugar and remaining 1 1/2 teaspoons of vanilla and beat until stiff peaks form. Spoon whipped cream all over the mound of cake and pudding and serve immediately or refrigerate for up to 2 hours before serving. Serve with dollops of the remaining pudding.

Chocolate Pudding:

5 cups milk

1 cup sugar

1/4 teaspoon salt

1/4 cup plus 2 tablespoons unsweetened cocoa powder

1/4 cup cornstarch, sifted

2 large eggs

4 large egg yolks

10 ounces quality semisweet chocolate, finely chopped

4 tablespoons unsalted butter

2 teaspoons vanilla extract

Place 4 1/2 cups of the milk, 1/2 cup of the sugar, and the salt in a heavy, non reactive saucepan and bring to a boil over medium heat.
In a mixing bowl combine the remaining 1/2 cup of sugar, the cocoa and the cornstarch and whisk to combine. Add the remaining 1/2 cup of milk and whisk until smooth.
Slowly whisk some of the hot milk mixture into the bowl, then add the contents of the bowl to the hot milk mixture and whisk until completely incorporated. Cook, stirring constantly, until mixture comes to a gentle boil. Continue to boil gently until mixture thickens, about 2 minutes.
In a small bowl whisk the eggs and egg yolks together. Slowly add 1 cup of the hot cocoa mixture to the eggs and whisk to combine. Whisk this mixture into the hot cocoa mixture in the pot and reduce the heat to medium low. Cook, whisking constantly, until pudding thickens slightly, 1 to 2 minutes. Do not allow the mixture to boil.
Strain the mixture through a fine-mesh sieve into a clean bowl and place a sheet of plastic wrap directly onto the surface. Set aside to cool.
Melt the chocolate with the butter in a small saucepan or in a double boiler and, when slightly cooled, whisk the chocolate mixture into the pudding base along with the vanilla. Cover again with plastic wrap and transfer to the refrigerator until chilled but still slightly pourable. Use half in the Ugly Cake assemblage and refrigerate the remaining half until thoroughly chilled and serve with the Ugly Cake.

Putting the cake together
Making the ugly cake uglier
We're not in Iowa anymore

Breakfast Mambo

2006-09-22T10:22:00.000-07:00

Watch the Video
This is our first attempt at uploading video to the blog. One morning while having breakfast I was struck by how unnatural my cheese topped english muffin looked. The anemic color and geometry of the whole breakfast and plate seemed odd to me and I started moving the parts around on the plate...

Mooncakes in San Francisco's Chinatown

2006-09-16T21:13:00.000-07:00

After dim sum, the second addiction we encountered in Chinatown was the sweet bean paste filled Mooncake from the Eastern Bakery on Grant Street. This was the first Chinese bakery in Chinatown. Former president Bill Clinton ate a Mooncake here. A photograph taken in the bakery captures him munching down. After eating just one bite, we were at the bakery every day purchasing a Mooncake for the next mornings breakfast. We bought a wooden Mooncake mold and are determined to try making them ourselves. We were warned that it takes a lot of patience and practice to get them right. The Mooncakes we liked the best were filled with red bean paste. You have the option of buying them with or without a salty egg yolk baked in the center. The egg yolk set in the dark bean paste represents the full moon. The combination must be an acquired taste and not one that we warmed up to. We preferred the Mooncakes plain. The tops of the cakes are usually imprinted with a beautiful design of Chinese characters or symbols. We're not sure what ours read, but sometimes the characters represent longevity or harmony. See more about Mooncakes than you will ever want to know at wikipedia.

Now I think we are ready to go to China!

Dim Sum in San Francisco

2006-09-10T18:30:00.000-07:00

Yank Sing Dim Sum

You's Dim Sum

Dieter and I had our first encounter with dim sum while vacationing in fantastic San Francisco. We read a couple of guide books that suggested a dim sum meal at "Yank Sing" so we went there first. Here we experienced the Chinese Sunday tradition of selecting steaming dim sum as it rolled by on carts served by a persuasive wait staff. We could not resist trying everything and most every cart that passed our table left a plate of steaming dim sum behind. Before we knew it we had spent $60.00 on little plates of dumplings. We were not disappointed at all. The restaurant was full of families dressed in Sunday best and the atmosphere was lively. We liked it so much we decided to try dim sum again someplace else before leaving San Fran. In Chinatown on Stockton Street we passed a few dim sum carry out places and decided on one with a few tables called “You's Dim Sum”. Here the taste was equally as good as "Yank Sing", but the presentation was casual. At the counter we were given a cafeteria tray, a pink one covered with a piece of plastic wrap. Then the delicious looking dim sum in steamers just out of the of the kitchen were presented. Our selections were piled high on the tray. Total price $6.00, I repeat $ 6.00 for the both of us to be full to the brim. We loved the soy sauce and asked what brand they used. The reply was “you won’t find this brand because we make it ourselves here.” We sat at one of the few tables with our trays and all the while we could hear the chop chop chopping of food preparation coming from the kitchen and occasionally someone would walk out with yet another gigantic tray of steaming dumplings. Apparently Chinatown has more Hong Kong style dim sum restaurants than Hong Kong. And some people claim it is even better. I must confess that we had to go back to “You Dim Sum” the following day for one last taste. There I spoke to two police officers that had each purchased a bag to go, I mentioned to them “if you eat here, I made the right choice for dim sum “. He laughed and told me his boss the chief of police, a Chinese women, comes here when she wants dim sum. To get the full dim sum experience, we recommend both restaurants be tried.

San Francisco Restaurant Review: Jackson Street in Chinatown

2006-09-06T22:26:00.000-07:00

It seemed as if we always ended up eating on Jackson Street. Perhaps it was the proximity of our hotel, or having noticed that the restaurant clientele consisted mostly of asian eaters likely residents of Chinatown. The idea that the locals know where to eat, kept us coming back to this street of inexpensive and tasty food. The old adage “When in Rome do as the Romans do”, seemed to apply. Here is what we found.

Pho Golden Flower
The food was sturdy, not elaborate, a meal with no surprises, the staff friendly.My hat is off to this family run restaurant, the host told me she leaves homeat 7.30 am and does not get back until 11.00, each and every day, Saturdays and Sundays included. This fact alone sheds a new light of appreciation over a meal decidedly prepared to appeal to a wide range of tastes. Open daily 9:30 AM - 9:30 PM This restaurant is open for one half hour longer than most.
New Lun Ting Cafe
Their motto as found on the business card states “Fine Economy American Food Spaghetti”. I loved this place, a total blue collar eatery with a steady stream of customers, mostly men. A note to would be students or just budget minded travellers, this is your place. I had a roast pork dish over white rice, stacked high with caramelised onions and corn nibblets cascading off the plate. Polly my wife had fried fish in gravy mixed with baby bokchoy and carrot, with a side of white rice. Pictured below.
New Jackson Cafe
A decidedly un-Chinese sounding name with an unusual menu, such as Hong Kong style toast with condensed milk, Russian Borsch, Baked beef tongue with tomato sauce,and fried rainbow trout. Not exactly what you would expect as a tourist in China Town. To be fair much of the menu did reflect the Asian community. Polly ordered the daily special which happened to be salted cod chunks in white gravy over greens, one taste and I wanted to trade plates. I would say that today the daily special was special to the max. My meal consisted of a noodle dish with a shrimp filled won ton soup that was heavenly. The best part of dinning here is that no menu dish is more than $8.95.
Pearl City Seafood
This is the only restaurant I tried on Jackson that cost me more than a “Jackson”, that is $20.00. I happened to have been wanting to taste my first Dungeness Crab and my flight home was getting close. As we entered the restaurant large families clustered around tables, busy with crab and lobster, leading me to believe “this is the place”. The anticipation mounted as my “sizzling rice soup arrived” a cup of deep fried rice to be dropped into a broth loaded with shrimp, squid and vegetable, so nice. Gerald my co-diner and school friend ordered the lobster. Our dishes came, we ate, and Gerald exclaimed he was still hungry as I laboured over my anti-climatic crab.I am a self proclaimed blue crab picking freak, now decidedly done with Dungeness. My over all impression was that I would not go back to try something different. Service was not all that good and we had to pay extra for a small portion of dry white rice to accompany our meal.

Two Restaurants in the San Francisco Mission District

2006-09-04T16:23:00.003-07:00

The “Roosevelt Tamale Parlor” is located in the colorful Mission District of San Francisco. A mural project started some years ago has given the district an out-of-doors museum status. Work up your appetite by taking in the mural walk ending with a late lunch at the Roosevelt Tamale Parlor. Contact Precita Eyes Mural Arts and Visitors Center for more information about the area murals. Getting back to actual eating. We ordered the combination plate of tamales to taste as much as possible. this entree was enough to fill us both up. A beef tamale smothered in special tamale gravy, calabacitas con crema (a squash tamale) covered with a tomatillo cream, and a shredded chicken tamale wrapped in a banana leaf with Oaxacan red mole, served with rice and beans. My beverage choice was “agua fresca” seasonal fruit drink, today it was mango, cool and refreshing. A plate of tamales with sauce does not photograph well, but taste it does, exceptionally well. I am a fan of tamales and the beauty is there are no hard set rules, only the chef’s creativity. I savored each bite trying to unravel the subtitles in each – eventually I just savored realizing my meal was a symphony of flavours to enjoy, impossible to reproduce. Stepping out of the restaurant, I turned to hold the door for my wife and spotted a news paper clipping about Diane Kennedy in the window(the cook book author of Mexican cuisine). The short of it was she had come here to demonstrate her tamale techniques. Need I say more? $14.95 plus drink will buy you a memory not soon to be forgotten.
Roosevelt Tamale Parlor
2817 24th street
San Francisco, California 94110
located between Bryant and York
415.824.2600

At El Delfin taste is as bright as the setting. The interior is covered with murals depicting the Aztec culture and Spanish Conquest. The remaining walls are hues of terra cotta, red and ochres. The taste of the food here matches the color, vibrant without a hint of pretension. We started with “tostada de ceviche, fresh, fresh. For our main entrée Polly had “pescado a la Veracruzana” marinated red snapper cooked in a chunky tomato sauce. $11.00 and my plate “camarones borrachos”, tequila prawns was sublime $11.00. Our plates arrived hot with generous portions, all with amazing flavor. For dessert (featured here) we chose flan $3.00 not your typical slick eggy custard sitting in a little puddle of sauce – no, this flan rivalled any flan on the planet. My dining experience was one of my best in recent memory due in part to the gracious host Anjelica Sarabia, who’s sweet smile, makes me feel I should live near to her. Her family is very lucky her spirit is genuine and affecting. We ended the meal with “atole de nuez” a pecan and masa harina drink made by Anjelica herself, bravo! Look for the drink on our posting “ Three Drinks in San Francisco” coming soon. If you are looking for some well prepared Mexican style sea food this restaurant is a must do.El Delfin
The Sarabia Family Restaurant
3066 24th street
San Francisco California 94110
415.643.7955
more El Delfin food reviews

The Card Arrives

2006-08-16T19:51:00.000-07:00

When I checked the mail I found a cowboy in the mailbox who came all the way from Oklahoma. I thought about cowboy coffee and campfire beans. Thank you to Francy for sending the card as part of the post card blogging event hosted by Meeta at What's for Lunch Honey. Visit Meeta to see names of all of the participants and the cards they received.

Dieter goes to SFBI

2006-08-16T18:46:00.000-07:00

Dieter is currently enrolled in the Artisan Breads I class at the San Francisco Baking Institute. After this week he'll be in the Artisan Breads II class for another week. I spoke to him tonight and he made thirteen baguettes yesterday. Who would think there was so much to learn about making baguettes? He is staying at a hotel close to the school and apparently the staff there was happy to get some of the extra fresh loaves of bread. One of the students in the class has been taking photos and posting them on the internet. If you are interested in seeing what is going on at the San Francisco Baking Institute for the next week take a look here. Artisan Breads I. Click on SFBI day 1. I sure miss Mr. Dieter.

Breakfast: Tomato Milk Gravy Sandwich

2006-08-02T20:00:00.000-07:00

I would be hard pressed to find a more southern recipe than this one. This recipe originally came from the kitchen of “Miz Evelina Thompson” of Mississippi via the “A Taste of the Gulf Coast” cook book into my home. I had mail ordered this book along with some other cook books and upon seeing the tropical cliché design of the jacket and pages I was put off and didn’t give it second glance. Well over a year later I reopened this book desperate for a new fish dish and started reading the recipies. As it turns out this book is a treasure of southern cooking, well edited family recipes assembled by Jessie Tirsch. What still disturbs me is the design of the book does in no manner of speaking reflect the personal and regional nature of the recipes. For example, the tomato gravy recipe presented here speaks volumes of Miz Eveline Thompson. When you're well seated and enjoying this dish, try closing your eyes and you may see Miz Eveline standing by her stove carefully turning the bacon.

Open-Faced Fried Tomato and Bacon Sandwiches with Tomato Milk Gravy
Makes four servings

12 strips of bacon

3/4 cup plus 1 tablespoon all-purpose flour, divided

6 tablespoons chopped fresh basil, divided

1/2 teaspoon salt

10 turns freshly ground black pepper

6 medium ripe but firm tomatoes

3 tablespoons olive oil divided

8 slices white bread ( home made if you have some)

1 1/2 cups whole milk

1) Fry the bacon in a large, cast-iron skillet until it's crisp and brown. Remove the bacon, reserve 2 tablespoons of the bacon fat, and wipe the excess grease out of the skillet. Drain the bacon on paper towels and keep warm in a 200 degree oven.
2) In a shallow bowl combine 3/4 cup flour with 3 tablespoons basil, the salt, and pepper. Cut the tomatoes into 1/3-inch slices.
3) Return the reserved bacon fat to the skillet and heat over medium-high heat. Add 2 tablespoons (olive oil) oil and heat until the fat is sizzling hot, but not smoking. Quickly dredge the tomato slices in the flour mixture. Fry the tomato slices in
batches until they are evenly brown but not falling apart, about 5 minutes on one side, then 2 to 3 minutes on the other. Take the skillet off the heat, remove the tomatoes, and drain on paper towels. *Set aside 6 of the softest tomato slices, and keep the rest warm. Start toasting the bread.
(*Cooks Note: After frying all the tomatoes set aside 6, the falling apart ones are good for this)
4) Place skillet back over medium heat and add remaining oil ( 1 tablespoon olive oil) Whisk in the remaining 1 tablespoon
flour and whisk for 1 minute, taking care not to let the flour bum. Reduce heat to lowand gradually whisk in the milk until the mixture is smooth. Add the 6 soft tomato slices, one at a time, and whisk to liquefy the tomato after each addition.(Cooks note: I do this with a fork)
5) To assemble, place 2 slices of toast on each plate. Cover the bread with 3 strips of bacon. Arrange tomato slices on top and spoon some of the sauce over all. Garnish with the remaining 3 tablespoons basil and serve, or serve with poached or fried eggs for a hearty meal.

The Dilemma of the Working Class

2006-08-01T10:05:00.000-07:00

We pose the question once again do you or do you not garnish? (and we don't mean your wages). Does anyone really have the time? Do you care? We know of one person who vehemently garishes. We will find out if our postcard buddy garnishes or not because we are participating in the post card blogging event hosted by meeta at What's for Lunch Honey. The postcard here will be mailed today to our postcard buddy. We can't tell you who that is (its a secret). We'll see what happens...

A Madness of Mangos (part 1)

2006-07-30T09:34:00.000-07:00

Yes we have mangos today. We are fortunate to have a tree in the yard that likes us. We know this because we were rewarded with a prolific bounty this year. To tell the truth the tree has provided us with mangoes for well over a month, and when they are gone we will miss them. The first ones of the season we ate fresh, the very first one I heralded into the kitchen with great fan fare announcing that we had a ripe mango, thus the season of mangos began. The sweet tart taste of the first mango always brings with it summer memories. Moving on into the season the mangoes ripen in waves of ten to twenty at a time, now our friends and neighbours look forward to suckling on the sweet fruit. Freezing temporarily helps to preserve the bounty, but now the freezer is full and the mangoes keep coming. Smoothies, salsas, mango preserves and fruit salads roll off the tree, and still more mangoes. With the aid of the“Great Mango Book” and the “Trade Winds Cookery” cook book, I managed to open my perception to what Mangos could be. With that stated here are our favourite and most successful recipes of the summer. Just one more thing, when putting your head into these recipes remember that mango is sometimes referred to as the “peach of the tropics”.

Mango jelly, relish and leather are some of the many things we made with our mangos this summer.

Mango-Lime Relish
This recipe is verbatim courtesy of the “Trade Winds Cookery” by Norma Davis copyright 1956. I feel no need to change a thing, this relish is easy to make and complements grilled meats superbly, I even found it to be delicious over plain
white rice.

4 cups green or half-ripe mangoes

I cup sweet red pepper, chopped

1 cup onion, chopped finely (* I used a spanish sweet onion, Valdila )

2 cups lime juice

1 cup sugar

Salt (* I used one teaspoon)

Peel and slice the mangoes thinly. Make a syrup of the lime juice and sugar. Add other ingredients and cook until the syrup is thick and the fruit transparent. Seal immediately. Other seasonings can be added as desired. (* I made a batch using whole cloves and whole allspice berries, currently I am wating to see how the flavors meld)

The Trade Winds Cookery: Tropical Recipes for All America was published in 1956 and was a cookbook designed to bring awareness to foods that were becoming available by means of modern transportation and marketing.

Mango Leather
This recipe was adapted from “The Great Mango Book” by Allen Susser
This tasty treat can be made while you sleep. If you have kids that are interested in cooking, mango leather is easy and fun to make with a minimal amount of mess and results are guaranteed. Please note the changes, ( * designates my changes) I found this recipe has some faults. Mango leather is wide open for experimentation.

Makes one 14 inch roll, approximately

2 pounds ripe mangos, peeled, cut from the pit, and coarsely chopped (* 2 pounds plus a few ounces is better)

1 tablespoon freshly squeezed lemon juice (*I like a sweet tart taste and use 3 tablespoons of lemon or lime sometimes mixing the two)

3 tablespoons sugar (* this is fine, try dark brown sugar for a different taste)

Preheat the oven to 225 degrees. (* This is where I get off the bus and leave the author behind. 225 degrees is much to hot. Start your oven at 200 degrees for 2 hours then reduce to 170 degrees for 8 to 10 hours. I have an electric range and this formula works perfect for me)
In a food processor purée the mangos until smooth. Add the lemon juice and sugar. Puree until the sugar is dissolved.
Dampen a rimmed pan (*wipe with damp cloth ) and line it with sheets of plastic film large enough to overlap the edges. (*The plastic wrap will not melt, try and keep wrinkles to a minimum)
Pour the mango mixture onto the lined pan. By tipping and tilting the tray, spread it out into an even layer (*Spread it with a spatula then tap) about 1/4 inch thick.
Place in the oven for 12 to 14 hours, (* 8 to 10 hours works for me) or until dry but pliable. Remove from the oven and cool. Peel the leather off the plastic film and transfer to a sheet of waxed paper. Roll the leather up into a cylinder. Store in an
airtight container for up to 2 weeks. (* Peel from plastic while warm and transfer to cutting board and cut into strips with a pizza wheel cutter, wrap in plastic wrap squares and twist ends)

Finished mango leather coming out of the oven

Cutting and rolling the warm strips

Additional cooks notes:
The taste, texture, chewiness of the leather can be adjusted to your preference. The first time I made mango leather I used the recipe in the Mango book, following the instructions for 225 degree temperature at 12 hours, I ended up with mango brittle. I have since found that when the time and temperature are reduced the fruit retains more of its flavour and a soft body. To say it another way, the lower temperature results in a mango leather of surprising succulence. You do want the finished leather to be dried out enough to be peeled off the plastic wrap in a single sheet. To test for doneness peel from one end, the leather should not tear as you do this. Transfer to a cutting board and with a pizza wheel cutter divide into strips to suit your needs. Roll up strips and then wrap individually in wax paper. The author claims that the leather will keep for two weeks, if you can resist it!

A Successful Variation; Mango Coconut, Rum Leather

4 pounds plus mango flesh

4 tablespoons dark brown sugar

6 tablespoons lime juice

2 cups bakers shredded sweetened coconut

2/3 cup Captain Morgans Spiced Rum

Purée mango in batches in food processor with sugar, lime juice and rum
Press through kitchen strainer into large bowl.
Add coconut flakes a little at a time stirring to mix throughout.
Divide between two plastic wrap lined baking sheets.
Start the leather at 200 degrees for 2 hours.
Reduce temperature to 170 degrees for 8 to 10 hours.
Peel off plastic wrap cut roll and wrap individual pieces with wax paper.

A Madness of Mangos (part 2)

2006-07-30T09:20:00.000-07:00

Country Mango Tarts
Adapted from “The Great Mango Book” by Allen Susser
A person could get rich selling these delightful rustic tarts, no special pans just fold the dough edges up and over the mango slices.
Pastry Dough

1 1/4 cups unbleached all-purpose flour

2 tablespoons sugar

1/4 teaspoon fine sea salt

1/2 cup (1 stick) cold unsalted butter, cut into

1/2-inch dice

4 ounces cold cream cheese, cut into 1/2-inch dice

2 teaspoons freshly squeezed lime juice

1 tablespoon ice water

Fruit Preparation

6 tablespoons sugar

2 large ripe mangos, peeled, and cut from the pit

2 tablespoons freshly squeezed lime juice

1 teaspoon minced fresh ginger

2 tablespoons milk
Cooks note: I also added a 1/4 teaspoon cinnamon

To make the dough: In the bowl of an electric mixer ( Cooks note: I used a hand held mixer with beaters, no problem) fitted with a paddle, combine the flour, sugar, and salt. Mix on low speed until blended. Add the butter and cream cheese and
mix on medium speed to a pebbly consistency. Add the lime juice and water; continue to mix just until the dough forms into a ball. Transfer to a lightly floured surface. Cut into 6 equal pieces and shape each into a disk. Transfer to a plate, cover with plastic wrap, and refrigerate for 30 minutes, or until firm.

Preheat the oven to 400 degrees. Remove the dough from the refrigerator and let stand for 5 minutes. Roll each disk into a 6-inch-diameter round and place the rounds on a parchment paper-lined baking sheet. Brush the pastry dough with milk and sprinkle with 2 tablespoons of the sugar.

Cut the mangos into 1/4-inch thick length wise slices. In a medium bowl, carefully mix together the mangos, lime juice, the remaining 4 tablespoons of sugar, and the ginger. Arrange the mango slices on each pastry round, leaving a 1-inch border.
Fold the edges of the pastry over, pleating as you go.

Bake for 15 minutes, or until the edges of the pastry and the mangos are both golden brown.

Indian Mango Ice Cream
Once again I credit “the Great Mango Book” by Allen Susser.
I must give Allen his due, “this is by far the most comprehensive and useful book on mangos that I have found thus far. It will take me at least three more seasons of mangos to try all of the recipes found here.

“Indian-style ice cream, called kulfi, is a creamy, rich, still-frozen dessert that is traditionally served in small, conical shaped aluminium moulds. You can use ramekins or custard dishes instead. - Allen Susser.”

Serves 4

6 cups milk

2/3 cup sugar

1 1/2 large, ripe mangos, peeled, cut from the pit, and sliced

1/4 cup pistachio nuts, coarsely chopped

In a medium, heavy saucepan, bring the milk to a boil over high heat. Decrease the heat to very low and simmer until the milk is reduced to 1 1/2 cups, stirring constantly for the first 15 minutes and then at 2 to 3 minute intervals. Take care that the milk does not scorch on the bottom or boil over; adjust the heat accordingly. Add the sugar and stir until dissolved. Remove the pan from heat and let cool completely.
In a blender, puree one third of the mango until smooth. Measure 1/2 cup of the mango puree and add to the milk mixture. Mix well, and stir in the pistachio nuts. Pour into six 4-ounce ramekins or custard dishes and freeze for about 5 hours, or until firm.
A few minutes before serving, remove the moulds from the freezer. Dip the bottom of each into a bowl of hot water for a few seconds and invert and unmold onto a dessert plate. Serve garnished with the remaining mango slices.

Cooks notes:
Before attempting to boil the milk be ready to stick with it, never stop stirring! I used five small “Glad Ware” reusable plastic storage containers ( 1/2 cup size ) to freeze my Kulfi. Because of the flexible nature of the container it is easy to unmould the kulfi, and unlike ramekins or custard dishes they have a snap on cover. The added bonus of the covers allow you to run the kulfi under warm running water when unmolding. The lids provide for fresh tasting kulfi even after several weeks in the freezer. The some what conical shape gives height to the presentation and aims to be more traditional. My wife and I both agreed that some extra salted pistachio nuts helped to balance out the sweetness of the kulfi. My last recommendation is to serve with fresh mango slices, not only does it look pretty the combination is divine.

Close To Heaven Watermelon Mango Margarita

Imagine, tender corn on the cob slathered with butter, toasted buns piled high with pulled Bar-B-Q pork sweetened with plenty of dark molasses sauce, all washed down with several “Watermelon Mango Margaritas”. A meal like that and the angel you married sitting by your side, why if that's not close to heaven it must be heaven on earth! Even If you don’t exactly agree with my definition of heaven, I am sure you are going to love this twist on a classic drink. Don’t forget the salt and DON’T OVER SUGAR or you will end up with something more like a daiquiri. Come on you guys, treat your lady right, mix the margaritas for her.

Watermelon Mango Margarita
This recipe comes via the our local news paper giving credit to the National Watermelon Promotion Board

2 cups chopped seedless watermelon

Flesh of 1 ripe mango (medium size)

Juice of 2 fresh limes (or 3 small limes)

1 teaspoon sugar (note the original recipe call for 1 tablespoon but that is not necessary if you have sweet fruit )

1 tablespoon triple sec

2 jiggers tequila (a jigger is about 1 1/2 ounces or just under 1/4 cup)

2 cups ice (you decide - if you have chilled fruit no t as much ice will yield a richer drink )

Place all ingredients in a blender and puree until smooth, yields 3 to 4 good size drinks.

A Madness of Mangos (part 3)

2006-07-27T18:05:00.000-07:00

Shrimp & Mango Cocktail
This recipe is adapted from “Best of Salads and Buffets” a 1983 paper back printed by HP Books
Serves 4

2 mangoes

1 red bell pepper

1 pound small to medium shrimp

3 tablespoons mayonnaise

1/3 cup dairy sour cream

1 teaspoon sugar

1 teaspoon lemon juice

Few pickled green peppercorns or freshly ground black pepper

1 tablespoon grated fresh horseradish or prepared creamed

horseradish

Few mint leaves, if desired

Cut each mango in half lengthwise. Remove seeds; discard. Scoop out flesh to within 1/4 inch of shells; finely dice flesh. (1) Cut bell pepper in half; place under broiler until skin breaks. Peel off skin and remove seeds. Slice pepper in thin strips. Peel raw shrimp and cook in boiling water seasoned with “Old Bay Seasoning” for one minute. Drain but do not rinse, chill in refrigerator. In a small bowl blend together mayonnaise, diced mango, sour cream, sugar lemon juice, green peppercorns (2) or black pepper, horseradish (3) and shrimp (4). Spoon mixture into mango halves. Top with strips of red pepper. Garnish with mint leaves, if desired.

Cooks notes; (1) I had a tough time getting the pit out and useable chunks of mango for the salad. I resolved this by cutting up an extra mango or two cutting the meat from the pit then dicing it for the salad. I reserved the flesh scraped with a spoon from the shell for a smoothie. (2) can be omitted. (3) The horse radish is somewhat germanic in taste albeit an interesting combination, you may prefer to keep this more latin in flavour and a pinch of ground red pepper or some cut up jalapeño could do nicely. (4) It may not be necessary to add all of the mango chunks or the shrimp, keep adding and tossing untll all is nicely coated in the dressing. One thing for sure, if your a shrimp lover you are going to love this!

Thai Steak and Mango Salad
Adapted from “The Great Mango Book” by Allen Susser
Serves 4

3 cloves garlic, minced

10 sprigs cilantro, stemmed (reserve stems)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 tablespoons peanut oil (canola oil works as well)

12 ounces sirloin steak, trimmed of fat

Inner leaves from 1 small Bibb lettuce, washed and dried

1 small, firm, ripe mango, peeled, cut from the pit, (any sweet “firm” mango will do, add as much as you like)

cucumber, peeled, seeded, and diced

4 large green onions, including light green parts, diced

dressing

2 tablespoons Thai fish sauce (also know as nuoc mam, our favorite is Golden Boy Brand)

2 tablespoons freshly squeezed lime juice

1 tablespoon soy sauce

2 teaspoons minced, fresh red Thai or jalapeno chili

2 teaspoons packed brown sugar

In a food processor, combine the garlic, cilantro stems, salt, pepper, and 2 tablespoons of the oil. Pulse to make a smooth paste. Spread the paste on both sides of the steak. In a large, heavy skillet, cook the steak 3 to 4 minutes on each side for medium rare. Remove from the pan and let cool. Cut the steak into thin strips.
Divide the lettuce leave: long 4 plates and arrange the mango, cucumber, green onions, and strips of steak on top. make the dressing: In a small bowl, combine all the ingredients and stir until the sugar is dissolved.
To serve, drizzle the salad with the dressing and scatter the served cilantro leaves over the top.

Cooks note: The Author states that texture plays a predominate role between the crisp green mango and the tender sirloin steak. I find that a frim ripe “green” mango is usually on the tart side, indeed it is crunchy but the real play in this salad is with a firm sweet mango thats toys in your moth when it hits the salty fish sauce. I do love the way the author uses the cilantro stems, now that is a idea that made me sit up and think.

Mango Vinaigrette
Adapted from “The Great Mango Book” by Allen Susser
Makes 3 cups

1 medium ripe mango, peeled and cut from the pit

2 tablespoons minced fresh ginger

2 tablespoons freshly squeezed lime juice

1/4 cup rice vinegar (I prefer white wine vinegar)

1 small red bell pepper, seeded, deribbed, and diced

1 small red Thai chile, seeded and minced (can be omitted or use jalapeño chili)

1/4 cup minced fresh cilantro

1/4 cup canola oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Cut one half of the mango into 1/4-inch dice. Chop the other half and remaining flesh coarsely. In a food processor, combine the chopped mango, ginger, lime juice, and vinegar. Process until smooth.
In a large bowl, combine the mango puree, bell pepper, chile, and cilantro. Gradually whisk in the oil to make an emulsified sauce. Stir in the salt, pepper, anddiced mango. The vinaigrette will keep, covered and refrigerated, for 2 to 3 days.

Cooks notes: As the author “Allen Susser” states this is a refreshing dressing for a summer salad. We composed our salad by sauteing some bay scallops, toasting some pine nuts, crumbling up some fete cheese and diceing up an extra mango. All nicely arranged and top with the vinaigrette. Other salads using grilled shrimp or chicken would be well served with this vinaigrette.

Fava Follow Up

2006-07-12T17:32:00.000-07:00

I have decided to post a no recipe follow up to our previous post “The Transcendent Fava.”

My fervour for beans lead me to review the story of “Jack and the Bean Stalk”, I had forgotten about the voracious appetite the giant had, and I learned that the version I was familiar with was the tamed down “no nightmares” childhood one. To refresh your vision of “Jack and the Bean Stalk” and to make for some lively dinner conversation visit D.L. Ashliman’s folk texts . If you have read this far, you are on your way to becoming a fava bean aficionado, congratulations, read on. No discussion on fava bean is complete without a mention of the movie “Silence of the Lambs” and the famous line spoken by the character Hannibal Lector, “I ate his liver with some fava beans and a nice Chianti.” Some of you may want a tee shirt depicting Hannibal and his love for favas..
Bon appetito!
Related Tags: fava beans, jack and the bean stalk, hanibal lector

The Transcendent Fava Bean

2006-07-09T16:46:00.000-07:00

If Jack from the tale “Jack and the Bean Stalk” had not traded the family cow for a few beans his life would have remained impoverished. No sack of gold, no hen to lay the golden eggs, no gold singing harp and finally no marriage to a great princess. Beans provide for some nice perks and that is what I hope to convince you of. For me the “Queen Bean” is the Fava, so much so when I see fresh Favas I get excited enough to make proclamations to the produce staff at our local Publix market. I admit to having said “These beans are like eating poetry”, “Favas make a dish fit for kings and beggars alike”, “ A mouthful will stop time.” With wide eyes and speechless lips they eye the unfamiliar bean not knowing what to say in reply. I load my cart with the large green lumpy pods, priced at $1.99 a pound and feel as if I have just won the lottery. So if you want to live happily ever after read on.

Some Basic Facts;
Fava beans have been on the menu for 9000 years, first appearing during Neolithic times in the Middle East. Fava beans are well travelled and now appear world wide except in the lowland tropics. It is important to note that a small minority of people in certain populations (usually of Mediterranean extraction) have a negative reaction to favas known as “favism”, on the other side of the coin favas are being studied as a way to control the symptoms of “ Parkinson's Disease”. There is much information to be found on the internet, the “Long History of the Mysterious Fava Bean”is a good place to start. Some years ago I purchased “A Gardeners Guide To Fava Beans” by Ianto Evans. A little pamphlet publication published by a group know as the “Fava bean project” is a good reference. It includes some recipes and information on how to grow favas. It may be helpful if you can find it, I have not been able to locate a source.

Initial Preparation;
Fava beans come both fresh and dried and the month of June is the time to find the fresh ones. The season for fresh favas is early spring to early summer, I most recently had them on the Fourth of July. Preparation for fresh favas is a two step process. Like English Peas they need to be shelled, if you are not dealing with a bushel this is relaxing to do. Once out of the pod the beans should be blanched in boiling water for one minute to loosen the skin around the bean, then drained and cooled in an ice bath. The outer husk can be removed by pinching the edible bean out of the husk, for me this involves making a small cut with my thumb nail then squeezing out the bean using thumb and fore finger. The beans are so beautiful the process becomes zen meditation, something to be enjoyed.

Pinching and squeezing the bean.

Fresh Favas Sautéed in Olive Oil with Garlic
Not much to explain here. Use a good oil with flavor, fruity or spicy, a clove of garlic, more for garlic lovers. Slowly sauté the beans for 10 to 15 minutes stirring often. Season with salt to taste and add a squeeze of lemon juice if desired. For a slightly different flavor add either a small quaintly of minced pancetta or prosciutto along with the garlic and olive oil.

Favas with Pasta
The recipe comes with some adaptation from the pages
of “The magazine of La Cucina Italiana” May-June 2006.

2 tablespoons butter

2 garlic cloves, thinly sliced

12 ounces fresh fava beans, prepared (more is better!)

2 tablespoons pine nuts, lightly toasted in a fry pan

1 1/2 cups mache (also known as lambs lettuce) washed and drained. In my opinion chopped escarole would be a good substitute.

freshly ground pepper

The magazine gives directions for making a hand made fresh pasta called “Trofie” little twists of pasta. If making your own pasta is something you have time for it will improve the texture and flavor of this dish. My personal preference for this dish is to keep the pasta delicate, whether fresh or dried. We used a pasta made by the Alessi company, called “Casarecci.”

Start your pasta water, once boiling add salt and dried pasta. In a skillet (large enough to accommodate the pasta) melt the butter add the garlic and sauté until golden, add the favas and the pine nuts and sauté for 3 to 5 minutes. (if using fresh pasta cook after sauce is made) Drain pasta add to the skillet with the mache, cook until the lettuce is wilted about 1 minute.

*Cooks note; I like to add additional butter along with a tablespoon or two of pasta water making the sauce looser and richer. Season with salt and pepper, toss well, pass Parmigiano-Reggiano at the table.

Risotto with Fava Beans and Fennel
Risotto con fave e finocchio

Recipe adapted from “A Fresh Taste of Italy” by Michele Scicolone. *I highly recommend this book, with more than 250 recipes it covers the basics to specialities, clearly written and accessible to any one who has just a spark of interest in Italian cuisine.

1 1/2 pounds fresh fava beans, or 1 1/2 cups frozen fava beans, blanched and peeled.

1 large fennel bulb (1 pound)

2 tablespoons salted butter

2 tablespoons olive oil

1/4 cup finely chopped green onions

2 cups medium-grain rice such as Arborio, Carnaroli, or Vialone nano

6 cups hot home-made chicken broth or a combination of half canned broth and half water

salt and freshly ground pepper, to taste

3/4 cup freshly grated Parmigiano-Reggiano.

Shell the fava beans then peel off the thin skin that covers each bean. You should have about 1 1/2 cups.

Trim off the dark green feathery leaves and stalks of the fennel down to the rounded bulb. Cut a slice off the stem end with a vegetable peeler, trim away any brown spots or bruises. Cut the fennel length wise into quarters, then crosswise into thin slices.

In a large heavy saucepan melt 1 tablespoon of the butter with the olive oil over medium -low heat. Add the green onions and cook until tender, about 3 minutes. Add the fennel and cook for 10 minutes, stirring occasionally.

Raise the heat to medium high. Add the rice and cook stirring constantly for 1 to 2 minutes, until coated and shiny. Add about 1/2 cup of the broth. Cook, stirring constantly, until most of the liquid is absorbed. The spoon should leave a wide track on the bottom of the pan yet there should be liquid surrounding each grain.

Continue adding the broth about 1/2 cup at a time, stirring after each addition. Adjust the heat, if necessary, so that the liquid simmers rapidly, but the rice does not stick to the bottom of the pan.

After 15 minutes, stir in the fava beans. Add salt and pepper. Continue adding broth 1/2 cup at a time and stirring until the rice is tender yet firm to the bite and a creamy sauce forms around the rice and vegetables. Use only as much of the liquid as necessary. If you run out of broth, switch to hot water. Remove from heat.

Vigourously stir in the remaining butter and cheese. Serve immediately.
*Cooks note: I always add some of the broth at the very end if necessary to give the creamy consistency if the rice is too sticky.

In the “Chez Panisse Vegetables” cookbook by Alice Waters, we found a nice selection of fava bean recipes including a purée, a soup and a dish with artichokes all are worth exploring.
Related Tags: fresh fava beans, chez panisse vegetables, risotto with fava beans and fennel, favas with pasta

Some Fish’n Favorites

2006-07-02T07:27:00.000-07:00

If you find our blog recipes to be without a theme, eclectic in nature, we promise you will find they all have one thing in common and that is great taste. Out of all the things that I attempt to prepare, I find fish and shellfish to be the most difficult. I love the taste of deep fried seafood, but have come to realize fish and shellfish deserve to have their delicate nuances of flavor preserved for the table. This challenge has lead me to try many varieties and preparations, from poaching and saucing to mousses. The two recipes represented here reward the chef in their ease of preparation and their delivery of comfort and flavor.

adapted from the book titled “A taste of the Gulf Coast” by Jessie Tirsch
Verona Watson’s Scallop Bake

2 pounds bay or sea scallops (cut sea scallops into quarters)

2 large egg yolks

1/4 cup heavy cream

2 tablespoons dry white wine

2 teaspoons freshly squeezed lemon juice

2 tablespoons minced onions

1 1/2 teaspoons salt, divided

1/4 teaspoon ground white pepper

1/8 teaspoon ground ginger

1/2 cup fresh breadcrumbs

1/2 cup freshly grated Parmesan cheese, divided

4 tablespoons unsalted butter, melted

2 tablespoons chopped fresh parsley,
preferably Italian ( flat-leaf )

Preheat the oven to 450 degrees. Place 8 scallop shells or ramekins on a baking sheet and distribute the scallops evenly among them. In a bowl, beat the egg yolks and whisk in the cream, wine, lemon juice, onions, salt, pepper, and ginger. Divide among the scallop dishes. Combine the breadcrumbs, 6 tablespoons of the Parmesan, the melted butter, and parsley, and sprinkle this mixture evenly over the scallops. Sprinkle the remaining 2 tablespoons Parmesan over the tops and bake until brown and bubbly, 16 to 18 minutes.

Cooks note: I replaced the white wine with a dry vermouth.

adapted from the book titled “The Great Book of Seafood” Giuliana Bonomo
Sailor’s Pie

1 lb fillets of hake or cod

juice 1/2 lemon

10 ounces floury potatoes

1/2 cup mitk

3 tbsp butter

1 1/2 tbsp béchamel sauce

breadcrumbs

salt

Wash the fish, drain, and poach for 10 minutes in 2 1/4 cups water with a little salt and the lemon juice. Leave to cool in the liquid and then drain. Remove any remaining bones, reduce to a purée in the food processor, and transfer to a bowl. Boil the potatoes in salted water for 30-40 minutes; drain, peel, and mash while hot. Work the potatoes into the fish, add the hot milk, the butter cut into small pieces, the bechamel sauce, and a little salt. When well blended, grease a deep cake pan (8-9 in in diameter) with butter, sprinkle the Inside with breadcrumbs and fill with the fish mixture. Top with a layer of breadcrumbs. Place in a preheated oven at 400 degrees for 10-15 minutes. Brown the top under the broiler for 2 minutes. Leave to stand for a minute before serving.

Bechamél Sauce
Make the bechamél sauce: put 1/2 pint milk into a small saucepan, add 1 peeled, sliced shallot (or small onion), 1 chopped carrot, 1/2 stick celery, chopped, 1 bay leaf, and a few peppercorns. Bring to a boil, remove from the heat, and leave to infuse for 15-20 minutes. Strain the milk and discard the flavorings. Melt 1 oz butter in a clean saucepan, stir in 4-5 tbsp all-purpose flour and cook the resulting roux for a few minutes. Gradually add the flavored milk and bring to a boil, stirring
constantly. Cook for a further minute or two until thickened.

Cooks notes: I used russet potatos.

Related Tags: scallops, baked scallops, jessie tirsch, a taste of the gulf coast, seafood recipe, the great book of seafood, giuliana bonomo, sailor's pie, cod recipe, bechamél sauce

“Holy Pasta!”and Shrimp

2006-07-01T19:56:00.000-07:00

Timpano del Cardinal Alberoni? Obviously a man with two loves, God and food. Checking the computers translator I found timpano to mean ear drum. Another source provided timpano as the late 19th century Italian spelling for drum, timpani drums, better known as kettle drums, usually played in an orchestra. So the cardinal must have had a well rounded belly and this dish may have been his favourite way to fill his drum. The man of god was not wrong, this is nice full flavoured pasta dish. Read through the recipe to wet your appetite. At the bottom are some thoughts of my own, cooks notes that may be helpful. I must confess we had this dish only hours ago and I have made it just once and thought it worth sharing.

Timpano del Cardinal Alberoni
Baked Macaroni with Shrimp
This recipe is based on the one collected by Anna Del Conte in her book titled Gastronomy of Italy.
serves 9

3 cups very finely sliced mushrooms

8 tbsp. butter

salt

1 cup shelled shrimp

2 tbsp. brandy

1/2 cup freshly grated Parmesan cheese

béchamel sauce made with 11/2 cups milk, 2 tbsp. butter and 3 tbsp. flour, flavored with a pinch of nutmeg

freshly ground black pepper

12 oz macaroni or penne

Sauté the mushrooms in 1/4 cup of the butter for 5 minutes. Sprinkle with salt and set aside. Heat half of the remaining butter in a sauté pan, add the shrimp and gently fry for 2 minutes. Pour over the brandy, set alight and then add half the Parmesan. Keep warm. Make the béchamel in the usual way and then mix in the rest of the cheese. Preheat the oven to 400 degrees. Cook the pasta in plenty of boiling salted water. Drain when very al dente. Butter a deep ovenproof dish and cover the bottom with a layer of pasta. Spread a few tablespoons of the mushrooms and the shrimp over it and add some pepper. Repeat these layers ending with the pasta. Melt the remaining butter and when a beautifully nutty color, pour over the. Spread over the béchamel and bake for 20 minutes. Allow to stand for 5 minutes before serving.

Cooks Notes: The shrimp used in the original recipe must have been on the small size to fit in a cup. I used medium shrimp and doubled the quantity, every one goes for the shrimp and it is nice to see them whole when on the plate.

I will accept the fact you know how to make a béchamel sauce, here is how I enhanced it. Flavor your milk with one thinly slice carrot, one sliced shallot, a pinch of nutmeg, three or four peppercorns and the raw shells from half of the shrimp. Strain this before you add to the butter flour mixture.

I used baby Portobello mushrooms pre-slice for connivence. I Think next time I might add a few dried Porcini but not many as they have a pronounced flavor.

Save any juices that collect from the shrimp and the mushrooms you can add a bit to the dish as you layer it.

Don’t try cutting back on the butter it is the correct amount. I did add more fresh nutmeg to the béchamel.

Call me what you want, but I associate elbow macaroni with “mac and cheese” and find it heavy so I used Barilla brand “Pipettes” a lighter weight shell type pasta.

Our liquor cabinet lacked brandy so I used Cognac with flaming results.

Related Tags: shrimp recipe, baked shrimp, anna del conte, gastonomy of italy, timpano, cardinal alberoni

Tomatillo Soup: Tangy and Fresh

2006-06-30T20:09:00.000-07:00

A seed catalogue first introduced us to tomatillos. We planted some in the back yard garden and ended up with an amazing crop of green and purple varieties. Beautiful to look at, wonderful to eat. The tomatillo is sometimes referred to as a husk tomato, once the husk is removed it looks like a small green tomato but has its own lemony–herbal flavour, The soup that we present here gives the tomatillo center stage. We make this soup whenever we find fresh looking tomatillos in the market. When buying make sure the husks are dry and the tomatillo firm. Tomatillos keep well and can be stored for close to a month in the refrigerator. Husk and wash the tomatillos then cook in a small amount of water over low heat in a covered sauce pan. Its flavour is revealed through cooking. You may have tasted tomatillos already in some green salsas, often called “Salsa Verde”.
Cooks note; If you are short on time left over rotisserie chicken and canned chicken stock will still make a flavourful soup. For an unusual twist, smoke a chicken on the grill and you’ll have a soup that will make you famous!

Chicken and Tomatillo Soup

1- 3 pound chicken

salt and pepper

1 tablespoons butter or olive oil

1 medium sized onion, finely chopped

3 garlic cloves, finely chopped

1 pound fresh tomatillos, paper husk removed and washed

2 ears of fresh corn

1/2 roasted poblano pepper coarsely chopped *

3 cups chicken stock

2 tablespoons finely chopped cilantro leaves

optional garnishes

sour cream

grated Monterey Jack or Queso Fresco cheese

yogurt.

Put the chicken in a pot and add enough water to cover, at least 8 cups. You want to end up with a minimum of six cups of stock (I like to have extra to use for other recipes or to add to thin the soup). Sometimes I poach the chicken in chicken stock or part chicken stock part water for a richer broth. For the bouquet garni tie a couple springs of thyme, and a small bunch of parsley together. Add 1 quartered onion, 1 carrot chopped, 1 bay leaf, 5-6 black pepper corns and 1 celery rib chopped. Place the tied herbs of the bouquet garni under the chicken to make skimming the oil from the top easier. Bring the pot to a boil then reduce to a simmer for about 1 hour or until the meat is cooked through and loose. You will be using the meat for the soup so don’t poach it too long or it will loose its flavour. When the oil comes to the top skim it off. When the chicken is done, strain the broth through a cheese cloth or a fine mesh strainer. Reserve the broth. Cool the chicken and shred it into bite size chunks for the soup.

Place the cleaned tomatillos in a saucepan in an inch or so of water and gently cook them until they are tender. Drain and run them through a food mill to remove skins and seeds. Reserve the pulp.

Place 1 tablespoon of olive oil or butter in a stock pot large enough to hold the soup and sauté the onions until tender. Add to the onions the pureed tomatillos, chopped poblano peppers, corn kernels and chicken stock and simmer till heated through, add the shredded chicken. When the chicken is heated, season with salt and pepper, add more stock to thin soup according to your preference. Serve the soup and garnish with the cilantro and-or cheese, yogurt or sour cream.

*Cooks note; I was fortunate to find roasted poblanos on a recent trip to Arizona. If they are not available you can roast your own. To roast the poblano peppers, Cut the pepper in half, seed and core then lay them flat on a baking sheet Place them under a broiler until they blister and turn black. When they are black put them in a covered bowl, they will continue to cook and soften. You may then remove the skins with no problem. They should not be mushy. If you have a gas stove, hold the peppers directly over the flame, rotate and roast until blistered. If poblanos are not an option use 1 or 2 raw jalapeño chiles chopped fine.

Related Tags: tomatillo soup, roasted poblano

Sin is “Bacon Fried Chicken”

2006-06-29T21:20:00.000-07:00

Actually the name of this recipe is “Cap'n Charlie's Bits-of-Bacon Fried Chicken”, the sin is I can only make it when my wife leaves town. Personally I think she should be happy that this is as far as I plan to stray. My food sins include eating chicken skin, real mayo, truffled olive oil, crunchy bacon, hell yes to sausage and pork especially bar-b-q pork, why I can even include hot dogs. This not to say I don't try to eat a balanced diet with plenty of fish, fruit and greens and oh yes pie. Now about this “bits-o-bacon chicken”, this a double threat to most but for me it was such a treat I locked the door, cause I didn't want to share with the devil. You will see by the picture I didn't monkey around with a fancy side, just some crisp lettuce with “you guessed it” some bacony thousand island dressing (and a beer). The cap'n knows that some days the fish just won't bite!

adapted from
Cap'n Charlie's Bits-of-Bacon Fried Chicken

2 chickens (2 1/2–3 pounds each), cut in small serving pieces with skin intact

1 cup milk ( an overnight soak in buttermilk will give your chicken some tang and tenderize it too)

1 egg

1/2 cup all-purpose flour

1 teaspoon salt

Generous sprinkling of freshly ground black pepper

Pinch of Cayenne

1/2 pound slab lean bacon, minced.

Prepare chicken pieces and set aside.
Thoroughly beat milk with egg in a bowl or casserole dish large enough to hold chicken.
Soak chicken in milk-egg mixture and refrigerate for 1 hour
Mix flour, salt, black pepper, and Cayenne.
Dredge chicken on all sides with flour mixture.
Spread minced bacon pieces over the bottom of a large, heavy (cold) skillet.
Do not cover skillet.
Arrange chicken pieces on top of bacon in a single layer.
Fry very slowly for 45–50 minutes,until chicken is tender.
Turn carefully with tongs as chicken browns and bacon bits adhere to the pieces.
Remove chicken from the skillet with tongs and dry on absorbent paper.
Sprinkle any loose bacon pieces over chicken before serving.

CHICKEN EVERY DAY. . . AND SUNDAY

Cap'n Chicken is adapted from The Chesapeake Bay Fish and Fowl Cookbook and can be found at abebooks. The Chesapeake bay area is ripe with a culinary history and a wonderful place to vacation and sample many of the dishes found in this book.

Related Tags: fried chicken, the chesapeake bay fish and fowl cookbook, joan and joe foley, bacon fried chicken

Lemon Soup with Zucchini for Summer

2006-06-28T20:43:00.000-07:00

This is a recipe I clipped from the newspaper some years ago and it is now archived in my black binders. Unfortunately I don't know who gets credit for the recipe, but I would still like to share it with some variations. Because the soup is assembled by the bowl, I increased the amount of zucchini and orzo allowing the eater to tailor the ratio of broth versus solids. Of course this soup is better if you make your own favorite chicken stock, bear in mind that the lemon flavor should be prominant once the eggs and lemon are combined. Keep your chicken stock flavor neutral.

Lemon Soup with Zucchini

2 quarts chicken stock

Coarse salt

4 eggs * (I used five large eggs)

Juice of 2 lemons

2 small zucchini, trimmed* (I used four young zucchini grated in a food processor)

1/2 cup orzo (optional)

Olive oil

1 lemon, thinly sliced, for garnish

Bring the chicken stock to a boil in a large saucepan. Add salt to taste. Meanwhile, beat the eggs in a medium bowl with a whisk or electric mixer until thick and frothy. Slowly add the lemon juice,beating constantly. Slowly add 2 cups of the hot broth, still beating constantly to prevent the eggs from curdling. Stir the egg-lemon mixture into the remainder of the hot chicken broth. Let cool and refrigerate. Either grate the zucchini in a food processor or cut into julienne strips (I trimmed the zucchini but didn't peel them). Blanch in boiling salted water for 45 seconds just to set the color and remove raw taste. Quickly drain zucchini and run under cold water until cool to the touch. Refrigerate the orzo, if using, in a large pot of boiling salted water until al dente, about 10 minutes. Drain and run under cold water until cool. Drain and set aside. (If making orzo more than 1/2 hour ahead of time, toss with 1 teaspoon olive oil to prevent sticking and refrigerate until needed.) To serve, mix zucchini and orzo with the soup. Serve chilled. Garnish with lemon slices, if desired Makes 7 servings.
Cooks note: The first day we ate the soup warm, it was delicious. It is much like the Greek avgolemono soup that is made with eggs, lemon, chicken stock and rice. The second day we ate the soup cold and decided it needed to be room temperature to retain its flavor better. The sliced lemons used as a garnish helped pep up the lemon flavor.
Related Tags: lemon soup with zucchini, summer chilled soup, avgolemono

Nineteen New Images in the Gallery!

2006-06-14T23:29:00.000-07:00

You will see by the additions to the gallery how the animated world of food is growing. There seems to be a trend to garner our attention by reflecting human qualities in the food we purchase. The cheese head characters on the Sorrento and Frigo packages are the worst of the genre, representing youthful sportive characters enticing us to gobble down large packages of rubbery cheese. The winning entry is the bucket and the butter; romance with the cinema. Check out captain cupcake and all his friends in our Anthropomorphic Food and Kitchen Gallery. Don't forget to click on the images to enlarge them.

Threadless t-shirts has a great submission depicting a cute bread character being made into french toast. First you see the happy slice with egg friends smiling. Second the slice gets drenched, its happy face now contorted, Its egg friends cracked. Finally the sad ending, dead bread in the fry pan. It might sound tragic but the drawings are done with such a degree of cuteness you smile at the bread's pain. Click on this banner to see...

Dollar short and friends reveal interesting psychological aspects of food anthrpomorphising in the blog entry “Eat me”.
“Ever since I was a child, I have viewed my food as little warriors and little friends. Eating cheerios was always a daunting task. There could never be a left-over "O" — not just because of my desire not to waste, but also because I didn't want it to feel left out.”

Destination Food: Cafe Poca Cosa

2006-06-10T10:24:00.000-07:00

“The fish tacos above looked delicious although I did not taste them. Two of us ordered the plato Poca Cosa and each had a slightly different variation of tamale pie, beef and chicken, yumm.”

Destination food is an ongoing post describing outstanding locations where we have eaten in various parts of the country and the world. We have been known to plan destination points around foods we want to experience while on vacation. I found one such place while visiting Tucson, Arizona last week. The restaurant is called “Cafe Poca Cosa” which means little things in Spanish. I decided the sample platter would allow me a one visit “across the board” assessment of the restaurant. My conclusion was a complete and total revaluation of my preconceptions of Mexican food. The freshness of the ingredients and the creative blending of flavours elevated the meal beyond my exceptions. Dieter and I have realised the best restaurants have a creative chef, (usually an owner) that understands how to create a menu that show cases their love and skill in the kitchen. I cannot fully express our disgust of the formula based kitchens where kitchen help are trained in the finer points of microwave and can opener operation. Conversely a resident chef-owner cares about the quality of each plate going out of the kitchen. At Cafe Poca Cosa this passion about what gets served is obvious. I love this restaurant because the menu changes twice a day from breakfast to dinner and each day is different. According to the splendid table public radio audio review the Cafe Poca Cosa, kitchen is a constant parade of local farmers bringing in seasonal produce determining what dishes are written on the chalk board menu of the day. There is no printed menu. What could be better?

I was told the chef/owner Suzana Dávila is of Mexican decent and returns to Mexico for inspiration. I am telling you, this was Mexican food unlike anything I have ever eaten. I was so inspired when I came home I bought two new Mexican cookbooks hoping to make Mexican food to dream about. So far I can only dream of eating great food at Cafe Poca Cosa.

They have a new location:
Cafe Poca Cosa
110 E. Pennington
Tucson, Arizona 85701
520.622.6400

Related Tags: cafe poca cosa

Mochi: Soft and Sweet Just Like You

2006-06-04T15:05:00.000-07:00

My friend Alan showed me how to make this mochi while I was visiting in Arizona. This is a quick baked version he found while living in Hawaii. The original mochi is a Japanese recipe which apparently is labour intensive. I had bought mochi before from our local Asian grocery in Sarasota, it was good, but not as good as Alan’s. He told me the coconut milk must be the high fat version if you are going to bother to make this, low fat milk does not impart the rich flavour. Watch out, the subtle sweet taste and smooth sticky texture are addictive. I found myself gravitating over to the mochi bowl for mid morning and afternoon snacks. He said in Hawaii you would find a pyramid of mochi, each piece wrapped carefully in wax paper for Christmas or special occasions. We cut the mochi into rectangles, but Alan and I discussed the possibility of making shapes with cookie cutters. Whenever you eat this mochi, you are guaranteed a special occasion.

Before cutting the mochi out of the pan trim the dry edges off. These can be put aside and eaten, but they don't look as special as the rest of the pieces.

Mochi

1 pound mochi flour

2 1/2 cups sugar

1 tsp baking powder

1 can coconut milk (12 oz)

1 3/4 cups water

1 teaspoons vanilla extract

3 drops red food colouring

potato starch

Mix the dry ingredients thoroughly.
Combine the coconut milk, water and vanilla extract in another bowl. Slowly add to dry ingredients and mix till smooth. Add food colouring and stir.

Pour into a well greased 9x13 inch baking pan. Cover tightly with aluminium foil and bake in a preheated oven 350 degrees exactly one hour. Remove from the oven and remove foil. Let it cool then cut into strips and peel up from the pan then cut the strips into smaller pieces. Before cutting roll the strips in the potato starch to keep the mochi from sticking together.

This does not need refrigeration and can be stored in an airtight container. It won't last very long. Believe me.

Related Tags: mochi, japanese confectionary

The Day after the Day after “This Day is Without Food Blogs”

2006-05-19T11:58:00.002-07:00

We are a little behind, but what else is new. On May 16 foodbloggers who support internet democracy posted statements, links to further information and petitions in support of internet democracy. We support web neutrality and encourage anyone interested to read more about this issue at save the internet. I was made aware of the issue while browsing Chez Pim.

The Second Helping House Guests

2006-05-14T12:35:00.002-07:00

Our friends and neighbors Ray and Terrie are on a lifetime adventure. They along with the “girls” Sophia and Hannah (nice dogs) drove from Florida to Oregon pulling their 1965 vintage air stream trailer where they are living as campground hosts in Oregon for the summer. We were curious about what they were eating and asked them to send us a guest entry for the blog on campfire cooking. When I saw what they were making I thought back to my days camping as a girl scout and making campfire stew out of cans of campbell vegetable soup and hamburger a far cry from planked Alaskan wild cod fillet.

Morning from Oregon,
Here are some photos and text for you...see if you are interested for your blog...we decided not to start with the dungeness crab Ray had at Lighthouse because that was a crab patty...even though a fresh made one...we will comment when we have some unadulterated crabmeat...hope all is well with you guys...was 39 degrees when I got up this morning...I see it is going to be 88 today for you guys...we are enjoying the very different weather...today we are going to a festival at the Thyme Garden Herb Company up the road...music and May wine and herb dishes...hopefully, there will be interesting photos and food/drink news to pass on to you...I don't know how to do attachments to e-mail...so I am copying these photos to this e-mail...let me know how they come out...We are surrounded by Alder trees here at our Oregon camp.....Ray split a piece of the Alder wood to make a plank for grilling...this is Alaskan Wild Cod fillet sprinkled with lemon pepper and topped with fresh lemon slices and red pepper...spring onions on the side...and on the right is a boneless pork chop about 2 inches thick...it was marinated in raspberry and roasted chipotle sauce and pressed garlic...both cooked close to an hour...slowly over a campfire...both were excellent...

We threw washed and wrapped in foil yams on the fire and cooked them until soft...add butter when cooked and served...The wine is a cabernet...the steamed green cabbage and sweet onion is a left over half a head of cabbage steamed on my electric hotplate topped with butter or sweet chile sauce when serving...the left side dish is a...

fantastic stewed white corn
these ears of corn here...I don't know where they were grown but they were the largest ears of white corn I have ever seen...
4 ears for a dinner for 2
shuck, wash and grate the corn into your skillet
add over low heat 1/2 to 3/4 cup of milk
2 TBS of butter...

salt and pepper to taste...
cook slowly for about 20 to 30 minutes...frequently stirring...this is a wonderful way to use fresh corn...there is nothing to compare with cooking outside here in Oregon in the crisp air over a fragrant open fire of wood spilt by your husband...with the dog children running and playing around while you cook...it was good...Love from, Your Oregon Campground Hosts, Terrie and Ray
If you want to read more about the idyllic life of camp hosting in a breathtaking landscape check out Ray and Terrie's blog at land yacht safari.
Related Tags: camp ground hosting, stewed corn, oregon coast

What Rhymes with Food?

2006-05-11T10:40:00.000-07:00

Here at the second helping house we don't fight over pie.

My wife and I have been searching for an illustration of the “dish running away with the spoon”, depicted in the Mother Goose rhyme “The cat and the fiddle”. We have an anthropomorphic gallery as part of this blog, and would like to include this image. My search lead to my mothers collection of children's books, many saved from my childhood, she uses them as a soure of inspiration for her own art work. Still sharp at 83 she pulled her favourite “Mother Goose” from the book case. It was the one I remembered but not with the illustration that I imagined. Paging my way through the volume I was struck by the number of rhymes that made mention of food. The illustrations flooded my mind as I remembered them from long ago. This moment of impact –the collision of childhood memory and my current re-examination of this book led me to an immediate conclusion. It would be a great shame not share and enlighten everyone to this forgotten illustrator. His name is “Tenggren” and the illustrations are from “The Tenggren Mother Goose”. This book is out of print but he also illustrated many of the children's “Little Golden Book” series. A search at abebooks will turn up many of Tenggren illustrated works. In my research I discovered May the first is mother goose day, a day to read and remember our mother of rhyme.

If you grew up as lucky as I did with a mom who bought books for you and read them outloud as you studied the pictures you may have a spot in your heart for “Mother Goose.”

Related Tags: mother goose, tenggren, jack sprat, punch and judy, this little piggie who went to market, five toes

The “Corn Phoenix” Rises

2006-05-07T09:05:00.000-07:00

Long before food blogging I was in the habit of trimming recipes from the news paper. This interest in recipe collection started when I car pooled to work with a guy who had little to say, so I read the paper. I saved the recipes thinking they would expand my limited culinary repertoire. Little did I know that collecting the little squares of paper would become a passion, I still have them archived neatly arranged in black binders. At the time I lived a bohemian life style with minimal needs in sunny Florida right across the street from the beach. Bradenton Beach was my Shangri-La. One hot summer night the sirens woke me and I stepped out to see a house on fire two doors down on the Gulf of Mexico side of the street, beach front property. I grabbed my camera and headed for the blaze hoping for a prize winning shot. No winning photo but a week or so after the fire I went out to the street to get my mail from the box and this recipe was at my feet. As I examined my find I thought this is surely an object of beauty. Images of Nazi Germany filled my head, news reel footage of the flames of war, the hysteria of public book burnings. Again as a beautiful fragment, only this time a Byzantine manuscript salvaged when Caesar burned the Royal Library of Alexandria. This book page born aloft by the fingers of flame has been with me now for eleven years, a reminder of balmy summer nights by the sea. And so with the assistance of the internet I share with you the Phoenix, this delicious dish returns from the ashes with the addition of some fresh nutmeg grated over it. By the way the book can still be purchased. It is called “Great Food Without Fuss” by Frances McCullough and Barbara Witt.

Early Summer Fresh Corn Pudding

6 ears tender fresh corn

3 eggs, beaten

1 cup heavy cream

1/3 cup milk

1 teaspoon salt

1 tablespoon sugar

Preheat the oven to 350 degrees. Cut the corn from the cob and scrape the cob well to extract the milk. You should have 2 cups of corn.

In a large bowl, mix the eggs, cream, and milk. Add the salt, sugar, and corn.

Pour the mixture into a buttered shallow casserole or heatproof glass dish. Place in a shallow pan of warm water and bake until a knife inserted in the center comes out clean, about one hour.

Cooks note: For me the story of the burnt page is more important then the corn pudding recipe on it Although this is a good recipe it is quite common with many variations. For example this recipe can be made into a main course with the additions of either chicken, or oysters. A variety of herbs and spices can be added, basil and nutmeg being my favorites, not necessarily together. Other welcome additions are onions, scallions, red or green bell pepper or turn up the heat with any number of hot chillies. This is a dish that will make you famous at any pot luck affair.
Related Tags: corn pudding, great food without fuss, frances mccullough, barbara witt

Not Quite Apple

2006-04-30T14:01:00.000-07:00

This mystery pie was baked to take to a neighbours pre parade party. Without revealing the filling, we asked everyone who tasted to identify the fruit. The responses went like this. “Not quite apple, mango, peach, star fruit, guava?” No. Then there was one guy who upon close scrutiny identified the tomatoes by the colour, texture and seeds then went on to deny his conclusion, “ but its not a tomato pie.” And so it went with every guest who tasted it. This is the way Susan Purdy introduced the recipe, as she was put to the test the first time she tasted a green tomato pie.

adapted from “As Easy as Pie” by Susan G. Purdy.
Advance preparation: The pastry can be prepared ahead and frozen. Complete unbaked pies can also be frozen, though the texture is best when freshly baked.

Special equipment: 9 inch pie plate; pastry brush; large saucepan; colander; aluminium foil strips or frame
Baking time: 425 degrees for 20 minutes; 375 degrees
for 35 to 40 minutes.
Quantity: One 9 inch pie.
Unbaked pastry for 2-crust, 9-inch pie made with Basic All-Purpose Flaky Pastry or Cheddar Cheese Pastry Variation or Whole Wheat Pastry

Peeling the tomatoes is easy to do. Cooks note: I made an “x” on the bottom of each tomato before plunging it into the boiling water for one minute or a little longer. No ice bath necessary. Rest in a colander for a few minutes, core and peel. Some of my tomatoes were a blush color instead of green, but it did not seem to effect the flavour of the pie.

Green Tomato Pie

Egg glaze: 1 egg beaten with 1 tablespoon water

3 tablespoons crushed corn flakes or Rice Krispies cereal

4 cups peeled, sliced green tomatoes,
(5 to 6 medium-large tomatoes)

1 cup light brown sugar, packed

Juice and grated zest of I lemon

1/2 teaspoon each cinnamon and nutmeg

5 tablespoon flour plus I tablespoon quick-cooking tapioca

1) Prepare your favourite pie pastry as directed. Note: when you choose a pie pastry I would not advise one that adds sugar as the crust browns very quickly with this pie baking technique. Roll out half of it, and line the pie plate. Refrigerate the remaining dough. Trim a 1/2 inch overhang on pie plate. Brush the lower crust with moisture-proofing egg glaze and sprinkle with cereal crumbs. Chill the pastry-lined pan in the refrigerator while preparing the filling.
2) To peel the tomatoes, bring a large pot of water to a boil. Cut a cross shaped slit in the skin at the bottom of each tomato. Immerse the tomatoes in the boiling water 2 to 3 minutes. Drain in a colander, then cut around the stem ends and peel the skin. Quarter the tomatoes, then cut them in 3/8 inch thick slices and drain them thoroughly in a colander. Put the slices in a bowl.
Preheat the oven to 425 degrees
3) Add to the tomatoes the sugar, grated zest and juice of lemon, the spices, flour and tapioca. Stir gently. Note that while tomatoes vary greatly, they all contain a lot of water. For this reason, sufficient thickener must be used or the pie will
be too runny.
4) Fill the pastry with the prepared tomato mixture. Brush egg glaze around the rim of the lower crust. Roll out the top crust and fit it over the fruit. Trim a 3/4 inch overhang. Fold the top edge under the bottom crust overhang and pinch together to seal, making a raised rim all around. Flute the edge as desired. Cut vent holes in the top. Brush egg glaze over the pie top and sprinkle lightly with a little granulated sugar.
5) Set the pie in the lower third of the preheated oven and
bake 20 minutes.
Reduce the heat to 375 degrees, raise the pie to the centre
of the oven, and bake an additional 35 to 40 minutes or until the pastry is golden brown. Check the pie after half the baking time and add a foil edging if necessary to protect the crust from over browning. Cool on a wire rack. Serve warm or at room temperature.
Related Tags: green tomato pie, Susan G Purdy, As Easy as Pie

Yellow Tomato Soup

2006-04-20T22:11:00.000-07:00

Have you ordered your garden seeds yet? If flowers are for the heart, tomatoes should be for the soul, your garden should have both. Tomatoes require so little from the gardener and for a small effort, you will be blessed with a bounty of fruit. In most cases once you start picking, sharing becomes a requirement, your neighbors will love you. If you need more convincing, just think back a few months to the taste and price of a store bought tomato, how horrible. So now order your seeds, prepare your ground and allow room for at least one yellow tomato plant. The joy of nurturing a garden is a good thing not to mention the delicious results in the kitchen. Pause just for a minute and feast your eyes. on this yellow tomato soup. Of course you can make it red as well.adapted from The Good Cook Techniques & Recipes
Soups
Adapted from the editors of Time-Life books

Italian Tomato Soup
Minestra di Pomidoro
To make crostini, saturate slices of bread with melted butter, spread them thickly with grated Parmesan and cook them in
a moderate oven for 10 minutes. An anchovy fillet may be placed on each slice. Cooks Note: we normally don't use butter when making crostini, but use olive oil instead. Slice crusty Italian bread into rounds and place in the oven under the broiler till slightly brown about 2 minutes. Take the slices out turn them over and toast the other side. Then rub the toast with a garlic clove and drizzle or brush with olive oil.
To serve 4

1 1/2 Ib. tomatoes, peeled and chopped 3/4 kg.

1/3 cup olive oil 75 ml.

1 garlic clove, crushed 1

1 tbsp. chopped fresh parsley, basil or rnarjoram15 ml.

2 1/2 cups meat or chicken stock 625 ml.

salt and pepper

sugar

crostini (optional)
Melt the tomatoes in the olive oil; add the garlic and the parsley or basil or marjoram. Cook for 5 minutes, then add the stock, salt and pepper, and a pinch of sugar. Cook for 5 minutes more only. By this method the flavor of the tomatoes is retained and the soup tastes very fresh. In the summer this soup can be eaten iced, accompanied by hot crostini of cheese and anchovy.
Cooks note: Concerning the melting of the tomatoes.
I agree that the tomatoes should not be over cooked, but I like the sweetness created by cooking off some of the liquid rather than adding sugar. To maintain a fresh tomato taste, I add a half a dozen medium tomatoes right at the end. Cook for five minutes, then run the whole works through a food mill to rid it of skin and seeds. I especially like the taste of fresh marjoram in this tomato soup but any bright flavoured herb or a blend of herbs will work just fine.
Optional garnish of roasted red cherry tomatoes
and sour cream.
Related Tags: Italian tomato soup, The Good Cook Techniques & Recipes

The Glory and the Gory

2006-04-18T22:10:00.000-07:00

Easter Sunday was spent mostly in the kitchen preparing foods for the grand Easter buffet at “Shirley mom's” house. This recipe is one I rescued that morning from an old New York Times headed for the trash. Incredibly I had all the ingredients on hand to make it for the Easter dinner. This is a relatively easy cake that is rich and satisfying. Oh, and about the peep, don't feel bad that was a stale peep saved from last year. As we lingered around the table my niece, Lauren who is an extremely talented jewery and accessory designer could not contain her busy fingers for one more moment. The peep's demise is actually a performance piece made with strawberry sauce. No one need cry.
Adapted from the New York Times Magazine article titled "The Way We Eat" March 5, 2006

Lemon-Frosted Pistachio Cake
For the cake:

8 ounces butter

1 cup plus 1 tablespoon superfine sugar

3 large eggs

1 cup finely ground unsalted pistachios

1 cup finely ground blanched almonds

Juice and finely grated zest of 1 orange

1 teasoon rosewater

1/2 cup plus 1 tablespoon all-purpose flour

For the icing:

1 cup confectioners' sugar

2 tablespoons lemon juice

crystallized rose petals and shelled pistachios, for garnish (optional).
1) Preheat oven to 350 degrees. Line the bottom of an 8-inch nonstick cake pan with parchment paper.
2) In a mixer fitted with a paddle, cream together the butter and superfine sugar until light and fluffy. Add the eggs one at a time, then add the ground pistachios and almonds. Add the orange juice, orange zest and rosewater, and mix well. Using a
rubber spatula, fold in the flour; do not overmix.
3) Scoop the mixture into the cake pan, and bake until the top is firm and a light golden brown, about 40 minutes. Lightly cover the top of the cake with foil and continue baking until a toothpick inserted into the center comes out dry, about 10 minutes. Allow the cake to cool in the pan for several minutes, then remove and cool on a rack.
4) When the cake is cool, make the icing: mix the confectioners' sugar and lemon juice together in a small bowl, and pour over the cake. If desired, decorate with crystallized rose petals and pistachios. Allow the icing to set for 30 minutes before serving.
Serves 12. Adapted from "The Kitchen Diaries," by Nigel Slater.
Cooks notes: Instead of using the rosewater I used one teaspoon of vanilla extract (the rosewater reminds me of the perfume worn by old ladies in church) I also replaced this icing with a seven minute boiled lemon icing based on a Fanny Farmer recipe. The cake improved with age and could be made one day ahead of time. If making a day ahead I would wait to ice and decorate before serving. Fresh pansies from our garden were used in place of the crystalized rose petals. If you are really energetic I believe pansies can also be crystalized. We did not eat the fresh pansies. Keep your eye on the baking cake! My cake was well done in 35 minutes, his recipe bakes for a total of 50 minutes.
Related Tags: lemon frosted pistachio cake, nut cake, pansy, nigel slater, peeps

Easter Wishes

2006-04-14T20:01:00.001-07:00

in 2003 we heard about these controversial easter baskets that were being pulled off the shelves of stores in Florida. Of course I ran immediately to the local Wall Mart which I rarely set foot in. Here I found rows of Easter baskets whose chocolate bunnies and peeps had been taken over by buff super action soldiers complete with automatic weapons and explosives. Protests were happening around the nation against the ideas of war and religion being tossed together in a cute little baskets of m&m’s and skittles. A woman in new york “miss bunny” who dressed in a bunny outfit and held a sign reading “there’s someone in my Easter basket... and its GI Joe was arrested by police. After a bit of public outcry these baskets were taken off the shelves of big chain stores. Protesting in this case resulted in the action of big corporations to comply with the wishes of their customers. We wish the soldiers could be pulled from iraq as quickly as these baskets were taken off the shelves of big chain stores like Wall mart and K-mart.
Related Tags: easter basket, easter tradition, military easter basket, war protest

A Tomato Tradition

2006-04-01T13:00:00.000-08:00

There is something to be said about personal traditions. I am not speaking of the mandatory traditions, associates of the big calendar holidays, Christmas, Hanukkah, Halloween, Easter and so forth. Although I do believe it is ok to endorse any tradition if it brings you happiness. A tradition that develops in you own home or community for what ever reason enriches the day. I pose this question by way of example to explain my thoughts. “What becomes more memorable, the yearly Thanksgiving dinner or your uncles one speciality; the "Pepto- Bismol” coloured cranberry condiment?” Hence you have a tradition to look forward to and speak of later.

Food perhaps has the richest traditions of all traditions, in part it defines a culture. The seasons preside over food traditions; the planting and harvest are the king and queen of festivities. March in Florida means my tomato vines are yielding in abundance. Having a small yard, my garden is limited to containers, I usually grow three to four pots with different varieties and one pot is always a cherry tomato (sweet 100’s my preference). If you are an experienced tomato grower you understand the dilemma of having a kitchen full of ripe tomatoes. Hence our spring tradition of tomato cobbler, our favourite cherry tomato recipe.

Mixed Tomato Cobbler With Gruyere Crust
Serves 8
Adapted From Martha Stewart Living March 2000
Resist temptation and allow the cobbler to cool to room temperature before serving so tomato juices have time to collect.

2 3/4 cups plus 2 tablespoons all-purpose flour

2 1/2 teaspoons salt

2 1/2 teaspoons granulated sugar

1 1/4 cups grated gruyere cheese

1 cup ( 2 sticks ) plus 1 tablespoon unsalted butter, cold, cut
Into pieces

1 large onion diced

3 cloves garlic, minced

2 pounds assorted cherry tomatoes

1/2 cup chopped basil

Pinch of fresh ground black pepper

1 large egg
1) In the bowl of a food processor, combine 2 1/2 cups flour, 1 teaspoon salt, 1 teaspoon granulated sugar, and 1 cup cheese. Add 1 cup butter; process until mixture resembles coarse meal, 8 to 10 seconds.
2) With machine running, pour ice water ( about 1/4 cup ) little by little through feed tube. Pulse until dough holds together without becoming wet or sticky; be careful not to process more than 30 seconds. To test squeeze a small amount together; if it is crumbly, add more ice water, 1 tablespoon at a time.
3) Divide dough into two equal balls. Flatten each into a disk; wrap in plastic. Transfer to refrigerator; chill 1 hour or overnight.
4) Melt remaining tablespoon butter in a large skillet over medium heat. Add onion and garlic. Cook stirring occasionally, until translucent and softened, 5 to 7 minutes. Transfer to a bowl to cool slightly.
5) Place tomatoes in a large bowl toss with the remaining 1/4 cup plus 2 tablespoons flour, 1 1/2 teaspoons salt, 1 1/2 teaspoons granulated sugar, and the basil and pepper . When the onion mixture is cooled, add to the tomato mixture and toss to combine. Transfer mixture to a deep 9 1/2- or 10-inch pie dish. Set aside.
6) Heat oven to 375 degrees. Roll out half the dough into a circle 1 inch larger than the pie dish. Remaining dough may be frozen up to 1 month. Transfer rolled dough to top of dish; tuck in edges to seal make 3 to 4 small slits in crust; form a decorative edge if desired. In a small bowl, mix egg with 1 teaspoon water brush egg glaze over crust; sprinkle crust with remaining 1/4 cup cheese. Place pie dish on baking sheet to catch drips; bake until crust is golden and insides are bubbling, about 50 minutes. Let cobbler cool before serving. Note I like this pie best when it is still warm, makes a great side dish.

Additional notes for recipe:
If tomatoes are extremely juicy add more flour.
If the tomatoes don’t seem sweet add a bit more sugar.
Short on basil, us a combination of parsley, thyme and oregano.
A low casserole dish works better than a pie pan to contain the bubbling juices.

As a reminder; If you live in the northern climes now is the time to buy your tomato seeds, I like the vast offerings of “Totally Tomatoes”.
Related Tags: tomato, cherry tomato, pie, gruyere cheese, pie crust, tradition, martha stewart, recipe, totally tomatoes

The Riddle of the Burned Princess

2006-03-26T02:30:00.000-08:00

First come with me to the antiquarian book show, a place were serendipity is king. Together we shall relish the hunt, and admire the worn sheen of many a forgotten volume. “Please this way, so I can explain myself.”

The cook book pox has me, and I am jonesing for my next fix. Strange fever. What is it about cookbooks, why do I need another? Like the squirrels who endlessly collect and plant acorns about my yard, securing a future meal, such is my quest for another cookbook. A stash of reference purchased at random for a fantasy banquet, a banquet I will more than likely never prepare. The flags of sprouting young oaks about the lawn are reminders of forgotten acorns, forgotten volumes, cook books that have not served up one thin strand of pasta. So I ask myself, is more better or have I been amassing a reference library for a future celebrity chef, another Antonin Careme perhaps?

We exit the book fair and I proudly pull from my sack a fat five pound cook book. “Look at this! An affordable fifteen bucks”, I declare. “The Gold Cook Book” by Louis P. De Gouy, revised edition, copyright 1949. True to its name the cover is a beat up metallic gold colour. I think now that out of the thousands of books on display I was chosen by this one, musing, I enter into a new relationship with my golden prize.

It is now sunday morning. My first thought was to check out the chapter on poultry. Chicken being some what of an sunday tradition, as well as providing monday night leftovers, seemed to me the right place to start reading. My first impression - Chef Louis has not only put together a massive volume of well organised recipes but reveals himself as an accomplished writer. The text is clear and incisive with an interest of history, humour and trivia. For example his recipe for “Brunswick Stew Of Old Dixie” (in the poultry section) starts out with this introduction-

“Note: After it is all said and done, squirrel meat must have a big part in the pot.”

He then continues by painting a verbal picture of southern hospitality and how this stew plays a major role in any gathering were food is served. He explains that the mention of chicken in this recipe stirred up more than stew when first released (in 1947). Admitting this oversight, Chef Louis revised this introduction to quell his ridicule, and satisfy the historical underpinnings that makes this dish so famous.

It must be remember that in the late 40s America was beginning to live the good life now that the war was over. Along with returning troops came the taste of foreign lands. The demand for the new tastes was answered in part by the chefs assembling cookbooks. In the “Gold Cook Book “ Chef Louis is generous in providing explanations and references, for both the familiar and exotic. His inclusion of a “personal-historic context” makes this a fascinating cook book.

Back to sunday morning. As I continue to thumb my way through the poultry section I am confronted with a most unusual recipe, “Burnt Chicken Princess”. I am strangely excited, as if I am a conquistador laying eyes on the fabled city of gold “El Dorado”. .....I must know this taste! I must make this chicken! What does the recipe title mean! An exotic blend of spirits dominates this princess, yes the princess and I will drink and burn together. Now is the time, Louis P. De Gouy has summoned me into a action. Wait a minute, its only chicken. I decide that I must be committed so I head for the liquor store where I drop sixty eight bucks on the necessary booze. The recipe calls for yellow Chartreuse, but green is all they have, the clerk assures me their is no difference in taste. I read to him from the back of the bottle, “the yellow is milder and sweeter than the green.” He replies with the same information, “ they taste the same”. I want to burn the princess and not spend my day driving so I compromise and buy the green Chartreuse. I also need gin so I choose “Bombay Dry Gin” based entirely on the bottle’s aesthetic presentation. Fortunately we have the rum at home.

Back home a fissure opens in my brain and out grows an oak tree, I remember a recipe for green Chartreuse sorbet. More cookbooks are better and this one happens to be Paula Wolfert’s timeless classic “The cooking of South-West France”. My dinner preparation starts with the sorbet.(recipe below)

Green Chartreuse Sorbet

Adapted from a recipe by Paula Wolfert
serves 10
Begin 1 day in advance ( this is better if made several days in advance as flavors meld)

2 cups minus 2 tablespoons superfine sugar

1/2 cup Green Chartreuse

2/3 cup strained orange juice

1/4 cup strained lemon juice

1/2 cup heavy cream (continued)

1) Dissolve sugar in 4 cups water over medium heat, stirring. If sugar crystals appear on the inner sides of the pan, brush down with a brush dippedin cold water. Boil undisturbed 5 minutes. Remove from heat. Cool slightly then add the Chartreuse. Cool completely.
2) Combine syrup, fruit juices
3) Pour into a metal loaf pan and set in freezer compartment until mixture is slushy but beginning to set around inside rims, about 2 hours. Beat with an electric mixer until smooth and return to freezer until almost frozen. Repeat beating after 2 hours. Stir in cream, and freeze until firm.
4) Pack into a freezer container. Cover and allow mixture to ripen overnight, or a day or two more.

Note: If the sorbet crystallizes, thaw slightly then beat in a food processor until smooth. Refreeze. It is nice to serve with a shortbread, or waffle cookie.

Burned Chicken Princess

Wash three 2-pound broilers inside and out with warm water and soda ( 1/2 teaspoon soda to each quart water), rinse well with cold running water, and singe. Sponge the broilers dry; rub with butter seasoned with salt and freshly ground black pepper, and roast in the usual way after placing in each cavity I small white onion stuck with a whole clove, 2 thin carrot slices, I small piece celery stalk, 2 sprigs parsley, a bit of bay leaf, and a tiny sprig of thyme.

When the chickens are done, remove from the oven, and split in two from the back. Discard the herbs in the cavity, and bring the chickens to the table on a very hot platter, which must be kept hot. In the top part of the chafing dish pan, which should not be over water, heat 3/4 pound best sweet butter; add I teaspoon each finely chopped tarragon, chives, shallots, parsley, chervil, sweet summer savory, and celery tops. Let these cook for 2 or 3 minutes; then add 3/4 pound fresh mushrooms using both caps and stems, -peeled and thinly sliced, and cook 5 or 6 minutes longer, stirring gently but thoroughly.

Now place in a soup ladle 2 tablespoons each of fine rum, gin and yellow Chartreuse. Dip a lump of sugar into the rum; light the rum, and add it to the liqueur mixture in the ladle, which will burn. Pour the flaming mixture on the contents of the chafing dish pan until the liqueur is completely burned. Then pour this sauce over the chicken, and serve at once.

I did use green Chartreuse instead of yellow in my preparation of “Burnt Chicken Princess.” Otherwise the recipe needs no help and I refuse to dampen your technique with petty nuances.

“Burnt Chicken Princess?” Within the grand dining hall the seated guest look puzzled and somewhat apprehensive. The question on their lips is not what is in the sauce but what is in the name. I still ponder this improbable recipe title. Was the chicken a princess scratching about the barn yard waiting to be kissed? The flambé if presented on a silver chafing dish at the dining table may have impressed a child princess. But on what account would a cook in his right mind proclaim to a princess and her entourage of guests,“the chicken has been burnt.” No, Louis does not bare a thread of information alluding to the title, but ends the recipe with a seemingly unrelated three line paragraph of trivia, and I Quote;
“Francis Bacon was an epicure as well as a literary figure. An early experimenter with refrigeration, he is supposed to have died from a chill caught while stuffing a fowl with snow.”

My plan is to ask the sphinx.

The film stills of the woman with a chicken lodged on her tiara are from the 1960's movie titled “The Party” starring the hilarious Peter Sellers as an univited party guest.
Related Tags: cook book, the gold cook book, loui p de gouy, chartreuse, paula wolfert, the cooking of south-west france, sorbet, burned chicken princess, chicken, the party

The Anthropomorphic Food and Kitchen Gallery

2006-03-19T14:27:00.001-08:00

From the New York Times article about chefs and tatoos. The chef who sports this tatoo, Rick Tramonto, partner and executive chef at Tru in Chicago, said "The spoon is running, the fork is stressed out, the knife is excited and they're all going after the plate. The plate is in the weeds; he's got the lobster but he dropped the lemon"

The hotdog image was posted on LTHForum

Strange but true, even chicken mc nuggets have a face. Thanks Amanda for the photograph.

The Kream Krunch box came from flickr and was posted by Grickly.

Find the burned toast and other plush goodies at My Paper Crane.

While in San Francisco we were fortunate to have a bite at the famed Tartine Bakery. This coffe bean guy was found on the bakery's "to go" coffee cup.

This recipe booklet was published in 1946 by the “National Peanut Council, Inc.”

“Chester” was sighted at the Shady Dell in Bisbi Arizona, a great vacation spot where you can sleep in a vintage Airstream trailer.

In the Fisherman's Warf area of San Francisco you will run into this ice cream cone man.

These came from a local Richard's Whole Foods store in Bradenton, Florida. More on ginger people.

This was donated by Carolien from Holland. It is a pickled plum candy. She said she didn't care much for the taste.

These recipe pages are from the “Betty Crocker Cookbook for Boys and Girls”. We think it is the late 50's or early 60's. These were donated by Carolien from Holland. Thank you for your contribution.

This jem came from a copyright free illustrator's hand book, probably a turn of the century (19th century) work. I love this period and would love to find more like this. Feel free to submit.

From “U Lucky Dog” hot dog stand in Chicago see more pictures of great chicago hot dog stands at this blog: off the broiler.

This shirt is one of the submissions at threadless. If you go there and vote on this shirt, it could get printed and distributed. I like this one!

These images came from a discount bread store in St.Petersburg, Florida.

We think this guy is a formal slice of bread.

Also from the bread store, captain cupcake and twinkie the kid are our favorites.

You can find these wonderful images at your local Hollywood Video chain store. Kudos to the artist.

Perhaps the most famous of all anthropomorphic individuals, we paid twelve dollars for this guy at an antique store, get yours quickly.

Not wanting the cheese, we flashed these right in the rack. Sorry about the quality. We feel the whole idea is pretty lame.

We found these mixes at the local Williams Sonoma Store. Lets hope these images become classics and stay on the shelf.

This is a thermometer I bought five years ago from Smith & Hawken. I'd like to know the source of the original art.

This came from a small grocer who carries latin imports. We actually ended up using the sugar. Its taste is different than brown sugar, but not like molasses either.

This candy came from Mi Pequeña Dulceria in Tucson, Arizona.

A magazine cover from 1992 I found at the laundry matt before I had a washer and dryer.

Dieter's mom, Elsie illustrated this dish and spoon just for the blog. It looks curiously like her and Dieter's dad, Paul.

This image was contributed by Alan who makes great
mochi
If you have never read the “Stinky Cheese Man” you need to do it now. Written and illustrated by John Scieszka and Lane Smith.

Both images are from a cooking pamphlet circa 1950 “Banana Salad Bazaar.” Distributed by the Home Ecomonics Department at Fruit Dispatch Company.

Distributed by the Home Economics Department at United Fruit Company, 1951. These recipe pamphlets tell you more than you need to know about making things with bananas.

Publix market is giving it's store brand food a packaging overhaul, the look is minimal and simple, a no clutter label. Take a long look at these pasta characters, I question their longevity as salesmen.

Davidson's Safest Choice Pasteurized Shell Eggs can be found at Publix Market and on the internet at www.safeeggs.com

We spotted these characters while shopping at our local grocery store. It seems that the power of the anthropomorphic food representation is alive and hard at work updating the look of a classic cookie.

The four citrus characters above are located on highway 19 in Terrecia, Florida, south of the Skyway Bridge.

This is the logo for the “Classie Tomato” packing house in Ellenton, Florida.

Our thanks to EP from one of our favorite blogs, Easily Pleased for alerting us to Mr. Peanut. I belive this to be a cast iron reproduction piggy bank.

This was brought many years ago in the small town of Sesser, Illinois. This looks to be a summer camp project, made of plaster of paris.

The top apple and pear couple are “chalkwear” kitchen hangers for towels and potholders.

The bags were saved from an early hot dog and pickle.

Think “California Raisins,” yes the ones shuffling about in the spot light with the Fred Astaire cane, sunglasses and viola! you have a premiere example of anthropomorphic food. Of course none of us would ever eat another human, but the idea that a raisin tastes so good that it literally dances about our mouth some how makes it fun to eat. You can't deny the mass appeal and huge success of humanized foods. The “Pillsbury Dough Boy” and colorful “M & M's” beg us to eat them. An advertising strategy not so different than a parent cajoling a small child to eat an “airplaine fork” full of vegetables that fly though the air right in to the laughing little ones gaping hanger; varoom, zoom, another shipment coming in for landing!

The idea of animated food and kitchen objects has a wild appeal to me. Anthropormorphic forms add a bit of levity in the kitchen and even lend a helping hand. After all food and its preparation has an element of magic to it. Who wouldn't like a magic spoon watching over the sauce––perfection every time. When “The Cat and the Fiddle,” a children's classic nursery rhyme, was read to me as a child my imagination raced away with the dish and the spoon. Usually this story is accompanied with wonderful illustrations depicting this scene. Unfortunatly I don't have a good one to show.

Hey, diddle, diddle!
The cat and the fiddle,
The cow jumped over the moon;
The little dog laughed
To see such sport,
And the dish ran away with the spoon.

My idea is to create, with your help, a visual library of anthropomorphic objects that share a space in the anatomy of gastronomy. You may contribute to, as well as borrow from, this collection. It is a public domain where no entry will be refused as long as it pertains to the topic. With each submitted entry a line of information would help as a historical note, or as a personal note; such as “I grew up with this hanging in our kitchen now it is in my kitchen in Bradenton, Florida,” or “this is from an old cook book ... 1955.” I want to thank you now for your interest and possible participation. Please send pdf files to me, Dieter. Keep checking back because we will be adding images to the collection.
This image is from recipe book titled “Let's Bake” published by the Robin Hood Flour Company in 1964.

This is from a booklet published by the “Waring Blendor” company in 1947. The Booklet is called “340 Recipes for the new Waring Blendor”, the booklet is chock full of funny blendor characters.
Related Tags: anthropomorphic, food characters, kitchen characters

Audible Edible

2006-03-11T19:02:00.001-08:00

Creativity stems from the soul and the soul of our house is the kitchen. The kitchen is the pallet from where we combine our ingredients to create a harmony of taste and nourishment. As food enthusiasts, I believe the kitchen to be our imaginative workshop. I am therefore obliged to share with you an amazing group of creative individuals who have a new slice on the common vegetable. If you have ever thumped a watermelon to see if it was ripe you have joined the ranks of the artist John Cage who once said “everything has a sound.” Click here gemeuseorchester and be amazed to hear the music of a vegetable orchestra.
Related Tags: orchestra, vegetables, experimental music

This is Love, Lust and Dinner

2006-03-04T13:19:00.000-08:00

Designed by one of my favorite graphic designers, Ellen Lupton who is also a curator, educator, author and now an apron designer. I just ordered one of these aprons to add to my collection. It will be the only intellectual apron I own. Most of the others read with heavy thoughts like “don't kiss me now I'm busy” or “tips, comments, suggestions”. Well now I can wear an apron emblazoned with text from Shakespeare. Even I'm not smart my apron will be.

Related Tags: apron, Shakespeare, Ellen Lupton

A Dos of Chocolate

2006-02-26T16:09:00.000-08:00

An overwhelming urge for a good homemade chocolate cookie prompted us to do a taste comparison. We had previously baked a spicy "Mexican Chocolate Icebox Cookie" from the "Saveur 100" magazine; a special issue published once a year. The recipe came from issue number eighty-one; January-February 2005. We found the combination of chocolate, and pepper in a cookie phenomenal. The only other cookie that we had ever eaten that was peppery was a German spice cookie called pfeffernusse, a popular Christmas cookie. Another recipe for Mexican chocolate cookies appeared in "Cooks Illustrated" issue number seventy-seven; November, December 2005. We decided to bake both of them to see which one we liked the best (as they so often say in Cooks Illustrated).

Because the ratio of chocolate to flour is greater in the Saveur recipe, this cookie has a richer chocolate taste with a brownie like texture that bites back from the addition of cayenne and black pepper. A bite into this cookie is a real surprise. The other cookie from "Cooks Illustrated" has a lighter chocolate flavor because of its high ratio of flour to chocolate. It is has less cayenne, with a tasty addition of toasted almond and cinnamon. It also has the added bonus of being rolled in raw sugar before baking. We will let the cookie monster decide which one is better!

recipe adapted from
Mexican Chocolate Icebox Cookies
Saveur Magazine

Makes about four dozen

1/2 cup flour

3/4 cup quality Dutch-process unsweetened cocoa

3/4 tsp. ground cinnamon

1/2-3/4 tsp. cayenne pepper

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 cup sugar

1 1/2 tsp. vanilla extract

1 egg

12 tbsp. cold unsalted butter, cut into small pieces

1) Whisk the flour, cocoa, cinnamon, cayenne, salt and pepper together in a medium bowl and set aside. Put sugar, vanilla, and egg into a large bowl and beat with and electric mixer on high until thick and pale, about 3 minutes. Add butter and continue to beat on high speed until smooth, about 3 minutes more. Using your fingers, work flour mixture into butter mixture until dough is just combined.

2) Divide dough in half and toll each half into a 9" log. Wrap each log in parchment paper,twisting ends tightly to make a uniform cylinder. Freeze dough logs for a least 8 hours and as long as overnight.

3) Preheat the oven to 350 degrees. Unwrap dough and slice each log into rounds about 1/3" thick. Place rounds about 1/2 inch apart on parchment paper-lined cookiesheets. Bake cookies until slightly puffed and tiny cracks appear on the surface, about 8 minutes. Transfer cookies to a rack and cool.

left: slice the roll into 3/8 or so inch thick pieces.
right: the cold butter will leave chunks like this.

recipe adapted from
Mexican Chocolate Butter Cookies
Cooks Illustrated

makes about 4 dozen 2 1/2 inch cookies

20 Tbs, (21/2 sticks) unsalted butter, softened
to room temperature (about 65 degrees)

1/2 cup (about 2 ounces) cocoa powder

1 teaspoon espresso powder

1 cup (7 ounces) sugar

1/4 tsp. salt

2 large egg yolks

1 Tbs. vanilla extract

21/4 cups (11 1/4 ounces) unbleached
all-purpose flour

1/2 cup sliced almonds

1 teaspoon gound cinnamon,

1/8 teaspoon cayenne

1) In a medium skillet set over medium heat, toast sliced almonds, gound cinnamon, and cayenne until fragrant, about 3 minutes; set aside to cool. In a food processor fitted with a metal blade, process cooled mixture until very fine, about 15 seconds.

1)Adjust oven rack to middle position; heat the oven to 375 degrees. Melt four tablespoons butter in medium saucepan over medium heat. Add cocoa powder and espresso powder; stir until mixture forms a smooth paste. Set aside to cool 15 to 20 minutes.

2) Combine 16 tablespoons of butter, sugar and salt, and cooled cocoa mixture on high speed until well combined and fluffy about 1 minute, scraping sides of mixing bowl once or twice with a spatula. Add yolks and vanilla and mix on medium speed until thoroughly combined, about 30 seconds. Add the toasted nut mixture to the flour. With mixer on slow, add the flour/nut mixture in three additions, waiting till each addition is incorporated before adding the next. Continue to mix until the mixture forms a cohesive ball, about 5 seconds. Divide dough into three pieces, and turn onto parchment paper. Roll each piece into a log 2 inches in diameter and about 12 inches long. Wrap into a neat cylinder. Chill until very cold at least 1 hour.

3) Pour the sugar into a flat pan or dish. Unwrap the chilled dough and roll the dough in the sugar. Slice the logs into 1/4 inch thick pieces and place them 1 inch apart on the cookie sheet. Line the cookie sheets with parchment or a silpat.

4) Bake until cookies show light resistance to touch 10 to 12 minutes, rotating baking sheet halfway through baking time; if cookies begin to darken on the edges they have overbaked. Cool for 5 minutes, then using a spatula, transfer them to a rack and cool completely.

left: Roll the dough into a 2 inch by 12 inch log. Roll in sugar.
center: Slice the roll into 1/4 or so inch thick pieces.
right: Chunks of ground almonds can be seen in the dough.

Sunday, February 19: Bread Baking Day

2006-02-19T17:33:00.001-08:00

Sunday's bread baking began Saturday night with a slow overnight ferment in the refrigerator. Today's recipes came from a new book titled "Artisan Baking" by Maggie Glezer. The loaves depicted include a Country French-Style Bread from page 82, and a Ciabatta from page 84. This is a new book for me and its recipes demand more attention to detail and preplanning than some of the others I use for reference. Although I am not against this as the first results are superb. I think some of the ideas here could merge with my intuitive style of baking. The author sometimes counters methods that other books endorse. I have yet to find the center of truth.

Related Tags: artisian baking, bread, baking, ciabatta, french country, cook books

The Republi-Cans do it Again!

2006-02-19T16:25:00.000-08:00

This is a contination of our political pantry. Please feel free to download, print and wrap a can for yourself from the above lable.

We encourage new ideas and possibilities.

Related Tags: protest, katrina, republicans, food cans, politics, bush, iraq, label design

The Kids are Fed up!

2006-02-12T03:56:00.000-08:00

We are proud Americans and believe this is a great nation that can do much good in the world, but we have seen an erosion in America's standing in the eyes of the world.This food label is our way of stating our dismay with the machinations of our current administration. The idea was founded in a radio talk show conversation between Jerry Springer and a caller. What I concluded from Jerry's response was that the political left and right can spout their views till eternity, but unless we stand together and recognize the waste of human, natural and political resources, the future of this great nation is in question. We at the Second Helping House try to imagine the reception we would have as a nation if the billions spent on a dubious war had been used instead on providing the world's underprivileged with a decent meal. For those of you new to the site, please check out our earlier posting from September titled "Citizen Food Bomb". Agree or disagree with our views, we encourage your response and welcome dialogue. Feel free to print a copy of this lable and apply it to a can for your own pantry. This political satire is copyrighted by The Second Helping House and not for commercial use.

The Village of Cream Puffs

2006-02-01T21:18:00.000-08:00

Not all of our books are cookbooks. Occasionally we find digesting something other than a recipe entertains our world of culinary interests. At a local yard sale, we came upon a set of children's books published in 1956, called "My Book House: Story Time". It just so happened I opened the book to an illustration depicting "The Village of Liver and Onions" from a story written by Carl Sandburg in 1922. Being quite fond of this dish (Dieter speaking) I was compelled to read on. Needless to say I was charmed and quickly acquired the "Rootabaga Stories", a complete collection of children's stories created by Carl Sandburg for his daughters. The illustration above depicts the "Village of Liver and Onions", the girl is on a visit from "The Village of Cream Puffs". Now, am I correct in believing that most children love cream puffs and
hate liver?

With this literary connection to food I hope you don't think we've stretched the parameters of what a food blog is about; in this case, culinary anthropology if you will. In the "Rootabaga Stories" you will find wonderful tales about popcorn, and a potato faced blind man who has seen a lot in his day. Obviously these Midwestern foods were familiar to Carl Sandburg and his daughters.

The illustrations in Rootabaga Stories are different than those in the "My Book House: Story Time."

Babka

2006-01-27T01:15:00.000-08:00

On Sunday Dieter made a yeast rise coffee cake that was nothing like I have ever seen or tasted before. This recipe came from the "Bread Bible" by Beth Hensperger. The recipe originated in Poland. For this recipe Dieter used "Saf Gold instant yeast" from the Bakers Catalogue, a type of yeast specifically designed for sweet breads.

Related Tags: babka, coffee cake, bread, baking, cinnamon

Food Erotica: It is Unavoidable

2006-01-22T10:53:00.000-08:00

they really can't be seious... can they?

The image above comes from a book titled “Good Housekeeping Ten P.M. Cook Book: Refreshments Designed with Guests in mind.” The spread depicted here gives the host or hostess ideas about what to serve for a “Stag Party”. A party just for men, with overtones of misbehavior, according to Dieter. If you look closely you will see an arrangement of wieners thrusting upwards from a bath of baked beans. Other references to the thrusting wiener appear throughout the table landscape. Can you locate them? make sure to double click on the image to see it a little larger, you won't want to miss any details.

The can of “Parky” or Czech sausage was something we found in a remote village grocery store while visiting the Czech Republic. The softporn Rudolph Valentino meets a sausage was something I could not leave behind, so we carried a can of parky home for our food label collection. After two years it remains unopened. I think we are afraid of what's inside.

The food erotica we find to be the most amusing is that which is accidental. Like the "buckeyes" Dieter made for Christmas. We discussed the candies various anatomical associations and chuckled about it before taking them to a party. There, everyone who picked one up made the same comment before popping one in their mouth “they look well...a bit phalic.”

The funny ceral box link was sent to me by my friend Miranda. To see their whole line of wacky boxes visit “Main Street Sonoma”. Wouldn't it be alot more fun to go grocery shopping if you could put a box of “Cheery Ho's” or "Great Nuts" in your grocery cart? The usual voyeristic routine of looking to see what the person in front of you is putting on the conveyer belt could be much more revealing if you spied a box of “Fruity Loops” or “Kinx”.

Pane alla Cioccolata

2006-01-22T09:38:00.000-08:00

Sunday is traditionally bread baking day at our house. Dieter spends his day in the kitchen doting over his doughs with love and the house fills with the warm aroma of freshly baked bread. This Sunday's bread was particularly surprising a "Pane alla Cioccolata" (Chocolate Bread) from the book "The Italian Baker" by Carol Field. The recipe is on page 212 in the "Lightly Sweetened Breads" section. When I tasted the slightly warm bread with softened chocolate chunks, I was subtly reminded of eating a chocolate croissant, but the bread was not nearly as sweet. Carol Field says to eat the bread with Masacarpone cheese, a glass of red wine, or a cup of coffee. This bread really gets your oohhs and ahhs going.

Pane alla Cioccolata

2 1/2 teaspoons (1pkg) active dry yeast
or 1 small cake (18 grams) fresh yeast

1/2 teaspoon sugar

1/3 cup plus 1 tablespoon warm water

4 1/2 cups (600) grams unleached all-purpose flour

1/2 cup plus 2 tablespoons (125 grams) sugar

1/3 cup unsweetened cocoa powder, preferably Dutch process

2 teaspoons (10 grams) salt

1 1/4 cups warm water

1 egg yolk

1 tablespoon butter, room temperature

1 cup semisweet chocolate chips

makes 2 round or oval loaves

These are the directions for making this bread by hand, for directions on making the dough by mixer and by food processor consult "The Italian Baker" by Carol Field.

Directions
Stir the yeast and 1/2 teaspoon sugar into 1/3 cup plus 1 table spon water in a large mixing bowl; let stand until foamy, about 10 minutes. Mix the flour, 1/2 cup plus 2 tablespoons sugar, the cocoa, and salt. Stir 11/4 cups water, the egg yolk, and butter into the dissolved yeast; then stir in the flour mixture, 1 cup at a time. Stir in the chocolate chips last. Knead on a lightly floured surface until velvety, elastic, and moist, 8 to 10 minutes.

first rise: Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 2 hours.

shaping and second rise: Punch the dough down and cut in half on a lightly floured surface. Shape each piece into a round loaf and place on an oiled baking sheet. Cover with a towel and let rise until doubled, about 1 hour.

baking: Heat the oven to 450 degrees F. Bake 15 minutes. Reduce the heat to 375 degrees F and b bake 30 minutes longer. Cool completely on a rack.

Because the bread is dark and contains sugar, it is difficult to tell if it is burning. My suggestion is to retrieve the loaf at 20 minutes and thump the bottom. It it sounds hollow the bread is done. If not, put the loaf back in the oven for 5 or 10 minutes. Watch over this bread like a mother hen. And of course if you have a convection oven, the time would be reduced greatly.

Regarding the chocolate, use your favorite dark chocolate and break it up in the food processor or by some other means to get a variety of chunk sizes. This bread is best eaten within three days, after that it dries out quickly. Freeze the other loaf or treat your friends. If it dries a bit just put a slice in the microwave for about 9 seconds or just until the chocolate softens and slather with butter.

Related Tags: chocolate, bread, pane, baking, cioccolata, the italian baker

Masala Chai

2006-01-15T09:28:00.000-08:00

My first cup of chai was made by a friend from India where the word chai is a generic name for tea. I missed how he prepared it and when he moved away, I was left on my own to search for a real masala chai. First I went to my local Indian grocery and found a tea called "Fantasy" which was a flavored loose black tea claiming to be masala chai (spiced Indian tea). It smelled and tasted like a potpourri. I then ordered some chai from The Republic of Tea. Here I found a "Republic Red Chai" which is caffeine free and made with herbs and spices. This was not even close to what I remembered of the real masala chai. I also ordered a green tea chai from the Republic of Tea that is really tasty, but not what I was looking for. My mom gave me an instant chai variety pack including "elephant vanilla" and "chocolate chimp" flavors for Christmas, just add water or milk. When Mr. Dieter tasted it he said "it's just like a christmas spice cookie". Then I read the ingredients to him: cane sugar, non-dairy creamer (partly hydrogenated coconut oil, corn syrup solids, sodium caseinate, mono and diglycerides, dipotassium phosphate ... ) he exclaimed" I'm surprised you would even drink that, why would you feed me such poison?" To my delight in the Saveur Magazine: Issue number 56 from 2002, I found a recipe claiming to be masala chai. In this recipe you grind the spices in a mortar and pestle then steep them with a black tea. I use the "Taj Mahal" brand loose tea that comes from my local Indian Grocery. After making my own fresh chai, I have no desire nor do I understand why others would consider the cheap artifical taste of anything but the real thing. Here is the recipe for masala chai as written in the Saveur magazine. This is a comfort drink if there ever was one.

Masala Chai

1 cinnamon stick

6 black peppercorns

6 whole cloves

3 cardamon pods
crush with a mortar and pestle, then transfer to a medium saucepan.

add 3 cups of water

1 cup milk

2 1/4" thick slices of fresh ginger root
bring to a boil over medium-high heat, cover and set aside to steep for 5 minutes.

Add 5 tbsp loose Darjeeling tea and 4-5 tbsp. sugar, cover, and let steep for 3 minutes more.
Strain through a fine-mesh strainer into 4 heatproof glasses or teacups. Discard solids. Serves 4

I use "Silk" brand soymilk in place of regular milk and I use brown sugar in place of refined sugar. For the tea I use "Taj Mahal" brand.

My friend Miranda recommended I try this brand of chai. I did and I like it. Not as good as grinding your own spices, but sometimes you just don't have the time. The photo on the back of the box depicting a delicate hand dipping a teabag gives me the feeling of being elegant while drinking this tea. Maybe I'll bring out the white gloves for my next cup.
Related Tags: masala, chai, tea, spice tea

Pie of the Month Club

2006-01-07T09:37:00.000-08:00

We just became members of the "Pie of the Month Club". For twenty five dollars you receive a "Pie of the Month" postcard (above see the beet pie and funeral pie postcards). Her passion for pie is evident on the website where you find useful information to any person who likes a good pie, and who doesn't? It includes an archive of unique postcards, each with a recipe on the back, an ask the expert about pie problems page, a map of the U.S. with good pie locations, and more.

Do you, or do you not Garnish?

2006-01-05T13:11:00.000-08:00

If you send us your address, we will mail you the postcard "To Garnish or Not to Garnish". Complements of "The Second Helping House" designed by Polly Johnson.

The Fresh Lobster

2006-01-02T20:20:00.003-08:00

To get a glimpse of what will probably happen if you eat lobster before going to bed check out "The Fresh Lobster" at liketelevision.com". Here you can watch (for free) a great short film showing you what really happens in your stomach when the lobster meets the hot dog. "The Fresh Lobster" is a campy combination of live action and animation starring Billie Bletcher as a man who is haunted by a very large lobster with attitude.

Libation Information

2006-01-01T11:00:00.000-08:00

We listened to Ian Lender talk about his new book

"Alcoholica Esoterica"on the NPR website this morning. Find out everything from the "Grand Horizontals" to fried canaries. It will put meaning to your next hangover and we love the cover design.

www.npr.org

Fondue is Fun

2005-12-29T15:19:00.000-08:00

For a fun dining experience and and some good food try the "Melting Pot" in Sarasota, Florida. Our Swiss family member approved of the cheese fondue and he is really picky when it comes to the authenticity of his native foods. I was expecting the food to fry in oil, but instead a choice of broths were blended at the table for cooking. The meal began with two different cheese fondues, crusty breads and vegetables. The main course was a choice between meats, seafood, or vegetables, each to be cooked in the appropriate broth. Various dipping sauces came with each entree. For dessert fruits and brownies were dipped in a bubbling mixture of white and milk chocolate, or a dark chocolate fondue. A decent choice of wine and beers were available. Our waitress was new but well trained and versed in what she was serving. The best part is the "slow food experience" with plenty of conversation. This meal can take two hours plus so go to McDonald's if you are in a hurry.