Christmas Kick-off!

An english muffin smothered with butter and jam.... that was my daily breakfast until the college years whisked me away from that magic refrigerator; the one that was constantly stocked with a package of wolfermans and a jar of smuckers.  Now an adult with my own magic refrigerator, I'm forced into the more sensible breakfast choices.  That is, until the holiday season goes into full swing.  A part-time-work-from-home mom, I look forward to the two week Christmas break every bit as much as the kids.  This is a time for family visits, holiday parties and above all, the enjoyment of decadent recipes that are easily excused 'because it's the holidays.'

A holiday visit with mom and dad is not complete without the Milchovich champagne breakfast: a spread of French Toast, bacon, eggs, ham and of course, mimosas. So, before the break-bound kids run through the door at 3:00, I thought best to enjoy a quiet morning with the husband and a nod to family tradition.  This is your basic French Toast recipe; nothing new nor innovative.  However,  I can offer some handy tips: use day old artisanal bread, half and half over milk and above all, do not rush the cook time.  Cooking French Toast over a medium low heat will ensure a fluffy and fully cooked center.  There is nothing worse than gummy French Toast destroying your morning buzz.

French Toast
Recipe By: Irma S. Rombauer, Marion Rombauer Becker and
Ethan Becker Joy of Cooking

2/3 cup half and half or milk
4 eggs
2 TB sugar or maple syrup
1 tsp. vanilla
1/4 tsp salt
8 slices bread
bread as needed

1. Warm a griddle or non stick pan over medium low heat.  In a shallow bowl, whisk together the half and half, eggs, sugar, vanilla and salt. 
2. One at a time, soak the bread in the egg mixture.  Brown one at a time on the prepared pan or griddle. Enjoy!

Of course there are more elaborate breakfasts you could make this Christmas morning, but why not enjoy the basics?  Add some spoon fruit and a mimosa and you have the high class brunch under your own Christmas tree.

Let your heart Golightly

Each year, there seems to be one holiday that's a bit more challenging than the others.  For me, 2011's emotional ties wrapped themselves around Thanksgiving.  In a myriad of melancholy, determination and a genuine love for Thanksgiving food, I found myself desperately negotiating my way through the holiday.  I deconstructed the meal, considered leaving town, suggested dinner at a Chinese restaurant....finally, I admitted that the holiday tradition had changed.  I needed to change with it. Thankfully, there are times when a pair of big sunglasses and a little black dress are all that's needed to regain your hope.

I was about seventeen years old when my mother rented Breakfast at Tiffany's; I watched Holly Golightly mingle about with her pointe shoes safely stored in the refrigerator and immediately fell in love with her disheveled elegance.  Fast forward many years, I could not help but think of my more refined muse enjoying her pastries in front of a Tiffany Window as I stood in front of the stove with a glass of wine in hand, my kitchen filled with people on none other than Thanksgiving Day.  My previous Thanksgiving failures: the salty gravy, dry turkey, runny casseroles and the inevitable emotional breakdowns became my cigarette in a woman's cocktail hat; the imperfections that make this my kitchen.

So with Thanksgiving long gone and Christmas on the horizon, I thought best to share my most imperfectly perfect dish: a souffle. Dug up from a dusty Williams -Sonoma cookbook, this sweet potato and gruyere cheese dish is a wonderful precursor to any holiday dinner, or a fantastic lunch paired with a salad.

Sweet Potato Souffle

Recipe By: Williams Sonoma Complete Seasons Cookbook
Serves: 6
2 lb sweet potatoes
1/2 cup freshly grated parmesan cheese
3 TB unsalted butter
1 white onion, minced
1 1/2 cup milk
3 TB all-purpose flour
1/4 tsp freshly grated nutmeg
1/4 tsp ground allspice
1/4 ground ginger
6 eggs separated 1 cup shredded gruyere cheese
salt and freshly ground pepper

1. Preheat oven to 375
2. Pierce potatoes two or three times with a fork and place on a baking sheet.  Bake until easily pierced with a knife, 30-40 minutes.  Remove from the oven and let cool.  Cut in half and scrape out the pulp into a bowl.  Using a potato masher, mash to form a smooth puree; you should have 2 1/2 cups.  Leave the oven set at 375.
3. Butter a 2 quart souffle dish and dust the bottom and sides with 1/4 cup parmesan cheese.  
4. In a large saucepan oven medium heat melt the butter.  Add the onion and saute, stirring occasionally, until soft, about 10 minutes.  Meanwhile, in a small sauce pan over medium heat, warm the milk until small bubbles appear along the edges of the pan; remove from the heat.  Add the flour to the onion and cook, stirring constantly, for 3 minutes.  (Do not brown.) Whisk in the milk all at once and summer, continuing to whisk, until thickened, 2-3 minutes.  Remove from the heat and stir in the nutmeg, allspice and ginger.  Add the egg yolks one at a time, beating well after each addition.  Add the sweet potato puree and the gruyere cheese and stir until well blended.  Season to taste with salt and pepper.  
5. In a bowl, using an electric mixer set on high speed, beat the egg whites until they just hold stiff peaks.  Using a rubber spatula, fold one-fourth of the egg whites into the sweet potato mixture to lighten it.  Then gently fold in the remaining white just until no white streaks remain.  Pour into the prepared souffle dish.  Sprinkle with the remaining 1/4 cup parmesan cheese. 
6. Bake until golden, 45-50 minutes. 

My souffle could have used another 5 minutes for perfection, but like our holiday it was imperfectly fabulous.  It's no wonder that when my daughter asked who it was in the iconic Breakfast at Tiffany photo that hangs in our hallway, I shamelessly answered "that's mommy."

Time for something healthy

Inspired by my peasant food findings during my shut in phase, I have done a quasi cleaning of the pantry and found a plethora of potential. While I do make an effort to buy only what we need, once in a while I fall under the Heidi Swanson spell.  Author of 101 Cookbooks, this vegetarian chef brings new life to whole grains and veggies and  after reading her posts, I find myself throwing bags if quinoa, pumpkin seeds or kombu into the grocery cart without care or clue as how to prepare it.  It was on one of these rants, that I purchased a container of bulgur.  Other than tabboleh, which is not a popular dish in this house, I have never had use for such a grain. But, after a flip through the recipe collection I found the following salad which made for a healthy lunch and a little less clutter in the pantry.  The caramelized onions add deep flavor while the cayenne pepper lends a kick that is immediately cooled from the fresh mint.   Still holding on to some healthy habits before the holidays are in full swing? This is your recipe.

Bulgur and Lentils:
Recipe By: Eating Well Magazine, September/October 2011


Ingredients:
2 TB extra virgin olive oil
3 cups thinly sliced onions
1/2 tsp salt
1/4 tsp cayenne pepper
2 TB plus 1 1/4 cup water, divided
1 1/2 cups cooked lentils
2/3 cup bulgur
1/4 cup fresh mint diced
1 lemon cut into wedges

1. Heat oil in a large skillet over high heat. Add onions and salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce heat to low, add 2 tablespoons water and cook, stirring frequently, until the onions are golden brown and very soft, 13 to 15 minutes. Stir in cayenne pepper.  
2. Stir in lentils, bulgur and the remaining 1 1/4 cups water. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until the water is absorbed, 7 to 8 minutes. Stir in 2 tablespoons mint. Serve with the remaining mint, yogurt and lemon.

I prepared the red lentils the day before so this lunch came together rather quickly.  Two days later, the leftovers microwaved up beautifully for a lunch on the run.

Saturday Soup

I have my moments that some would call dramatic.  Personally, I think I'm just a romantic.     When I envision life on a farm I think of beautiful sunny mornings enjoyed with family as I pick ripe vegetables  all the while dressed like Anna Nicole's Guess shoot circa 1992.  A bona-fide city girl, the closest I get to this vision is a weekly delivery from my CSA; a box filled with the freshest vegetables begging to be included in our weekly meals.  Having a CSA has brought more recipes into regular rotation than anything else;  it may be the best decision I have ever made as a home cook.  Faced with a box of veg, I often turn to one of my vegetarian cookbooks for inspiration.  Even as a meat eater, I find these an absolute necessity.  With vegetables sitting front and center, a vegetarian recipe is the best way to learn flavors, cooking techniques and most importantly, how to integrate new tastes to your everyday diet.

This week's CSA box included the season's first sweet potatoes and an array of spring onions.  Time to make one of my favorite vegetarian dishes:   Sweet Potato and Cashew Soup with Avocado Cream.  This healthful bowl of goodness with its tangy garnish is the perfect light lunch.  Ready in under an hour, we enjoy it on Saturday afternoons or as a light midweek meal paired with a salad.

Sweet Potato and Cashew Soup with Avocado Cream
Recipe By: Terry Walters, Get Clean
Avocado Cream:
1 garlic clove, peeled
2 avocados
1/4 cup plain yogurt
3 TB lime juice
1/4 cilantro leaves (I omitted)
1/4 tsp sea salt
Soup:
1 medium onion
2 stalks celery, chopped
2 TB grapeseed oil
3 medium sweet potatoes peeled and chopped
1 cup cashews
5 cups vegetable stock (I used chicken stock I had on hand)
Sea Salt
1/2 cup scallions (I omitted)

For the Avocado Cream:

1. With the food processor running, drop in garlic and process until minced.  
2. Halve avocados, and remove pits.  Scoop out avocado flesh, add to processor and whip until smooth.  Add yogurt, lime juice, cilantro and salt and process until evenly combined.  
3. Place in airtight container with pits to prevent browning and set aside or refrigerate until ready to serve. 

For the Soup:

1. Place a large soup pot or Dutch Oven over medium heat.  Add oil until shimmery.   Add onion and celery and saute until soft, 4 to 6 minutes.  
2. Add sweet potatoes, cashews and stock.  Bring to a boil, reduce heat and simmer for 20 minutes.
3. Remove from heat and puree with an immersion blender.  Season to taste with salt. 
4. Ladle into bowls and place a large dollop of cream on each portion.  Enjoy!

I used my immersion blender for this recipe, but can only imagine what a vitamix would do for the texture.  I did freeze individual portions of this soup, but without the avocado cream it tastes rather healthy.  Perhaps add a veggie sandwich to this lunch on the run for a full experience.  

Breakdown, Breakthrough?

In the two years that I've written this blog I have made several stabs at organization.  The most successful seems to be the most unsophisticated; I cook throughout the week photographing along the way.  The recipes I love get shared, the ones I don't....  This system sustained deadlines and hectic work weeks.  It did not however, sustain food poisoning.

Not sure if it was a faulty quick thaw of my farmer's market beef, or just a bad experience at the pizzeria but the past few days were nothing good.   Though able to hold down solid foods, browsing through photographs of food has been most unappetizing.  With strength on my side and tea in my hand I present what very well may be the only pizza I eat again.  Its vegetarian and gluten free.  Who says God doesn't have a sense of humor?

This recipe first caught my eye as a gluten free option that did not require a specified a mix or xantham gum. With a Grey's Anatomy premiere on the tube and leftover roasted beets in the fridge,  I let my imagination go wild on what ultimately became a delicious meal.  A bit labor intensive, this is not a quick mid-week fix.  It is however, a fantastic option to add to your pizza night in, or as I learned the next day, a great brunch option when topped with a poached egg.

Polenta Pizza Crust:
Recipe By: Terry Walters
Clean Start Cookbook
Ingredients:
3 cups vegetable stock
1 teaspoon sea salt
1/2 tsp dried basil
1/2 tsp oregano
1/2 tsp dried parsley (I omitted)
Freshly ground black pepper
2 TB extra virgin olive oil
1 1/4 cups polenta
cornmeal

1. Over high heat, bring stock to boil.  Reduce heat to medium and add salt, basil, oregano, parsley, pepper and olive oil.  Whisking constantly, pour in polenta and continue whisking for 5-7 minutes until smooth and thick.  Pour into two 11 inch tart pans and spread evenly over the bottom of each pan.  Cool slightly and then refrigerate for 30 minutes or until firm.  (According to the author, this can be done hours ahead of time) 
2. Preheat oven to 350 degrees and place pizza stone or baking sheet on middle rack.  Remove polenta from the refrigerator, sprinkle pizza stone or baking sheet with cornmeal, transfer polenta to the stone or baking sheet and bake 40 minutes. Remove from oven and set aside.  

Vegetable Pizza Toppings:

Recipe By: Lori Pierce

1 TB butter

1 yellow onion, sliced

2 beets, roasted and sliced

1 cup cherry tomatoes halved

handful of sunflower or other micro greens

4 ounces goat cheese

kosher salt and freshly pepper

1. In a skillet over medium heat, melt butter.  Add the onions, season with salt and pepper and saute for 10 minutes.  Reduce the heat to medium low and cook, stirring occasionally for an additional 10 to 15 minutes until the onions are browned and caramelized.  
2. Layer the onions on your pizza and top with beet slices, tomatoes, and dot with goat cheese. 
3. Return pizza to the 350 degree oven and bake for 15 minutes, until heated through.  
4. Remove from oven and sprinkle with micro greens.  Enjoy now, or the next morning!

More a fork and knife pizza than a grab a slice, this was fresh and oh so delicious.  The gluten free crust, made with readily available ingredients was an inventive take on a crust, and a suitable substitute.  Nothing like a pepperoni pizza, I think I will be trying this recipe again soon.  

No soup for you... please?

So, in the past month I have cooked up quite a storm... just never posted!  Yes, in the midst of fender benders, weddings, northern vacations and life in general my blog simmered on the back burner.  However, in time for the busiest cooking months of the year, I am back.

This past weekend, I began Thanksgiving preparations by roasting poultry and making stock.  A productive weekend, however the constant smell of roasting birds and boiling vegetables made the entire household hungry for something solid and non American.  Our ex-patriot spirit found refuge in a Green Lentil Curry from Food & Wine January 2010 issue.  Voted one of the best new vegetarian dishes of 2009, this recipe transforms your soup-bound pantry staples into curried delight.
  

Green-Lentil Curry
Recipe Created by: Madhur Jafrey
Active: 30 minutes  Total: 1 Hour
1 tsp finely grated ginger
1 garlic clove
2 tsp ground coriander
1 tsp ground cumin
3 TB canola oil
1/4 tsp cumin seeds
1 small shallot (I used green onions)
1 TB tomato paste mixed with 1 TB water
1 1/4 cup dried green lentils
1/4 tsp ground turmeric
4 ounces green beans cut into 3/4 inch lengths
4 ounces kale, stemmed and leaved finely chopped
1 medium carrot, thickly sliced
1 cup finely chopped cilantro (I used flat leaf parsley)
1/2 tsp cayenne pepper
Salt

1. In a small bowl, combine the ginger, garlic, coriander and ground cumin.  Stir in 1/4 cup water to make a paste.  In a small skillet, heat the oil until shimmering.  Add the cumin seeds and cook over moderately high heat for 5 seconds.  Just until sizzling.  Add the shallot and cook stirring, until lightly browned about 1 minute.  Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes.  Stir in the tomato paste and cook until thick, about 1 minute longer.
2. In a saucepan, combine the lentils with the turmeric and 5 cups of water; bring to a boil.  Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender.  Add the green beans, kale, carrot, three-fourths of the cilantro and the cayenne and season with salt.  Cook until the lentils and vegetables are tender, 15 minutes.  Scrape in the spice paste and the remaining cilantro. Simmer for five minutes and serve. 

Served in a bowl of stemmed basmati rice with a warm piece of naan, this is the perfect cure for your soup rut!  

Power Lunch

I love lunch food; creamy soups, hot sandwiches or a gorgeous salad.  I do, however, rarely find time to indulge in such dishes in the middle of the day.  My lunch often consists of a few slices of cheese and some fruit eaten behind the wheel of my car.  This all changed once I combined a farmers market find, a google search and some siracha.


Purple Hull Peas and Sweet Potato Greens
My southern side of the family is extremely superstitious; if you dream of the same person three separate times you contact him/her immediately.  While at the Farmers Market I saw Purple Hull Peas, a vegetable I was completely unfamiliar with, at three separate stands. I felt obligated to purchase a bag. At the next stand, I bought my arugula and was offered a bag of sweet potato greens at a 20% discount.  Bargains and superstition? Now that's the South!

Lori's Power Lunch:
This is a meal rich in vitamins and fiber with a generous amount of protein.  
Purple Hull Peas:
1 TB grape seed oil
1 medium onion
1-2 cloves garlic finely minced
1 pound of purple hull peas
2 bay leaves
sea salt and freshly ground pepper
water
Stemmed rice (I prefer brown rice stemmed in chicken broth*)

1. Heat the oil in a medium saucepan over medium heat.  Add onion and saute until softened stirring occasionally, about  3-4 minutes. Add the garlic and saute until fragrant, 1 minute.  Add the hull peas and stir to combine.  Add enough water to cover peas by 1-2 inches.  Add bay leaves and a sprinkling of sea salt and freshly ground pepper.   
2. Bring to a boil over medium-high heat, then lower a simmer.  Simmer over low heat uncovered until beans are tender, about 45 minutes. 
3. Drain the cooking liquid and remove the bay leaves. Adjust seasonings as needed. 
4. Serve over rice with a generous dollop of siracha.  Enjoy an afternoon energy boost that encourages you to kick into headstand, meet your deadlines, or see your child's point of view. 

Sweet Potato Greens:

I love salad, but can get a bit bored with the usual mixed greens in a vinaigrette.  These warm greens satisfy the salad craving with an autumn twist. 

1 TB grape seed oil

1 half red onion

1/4 tsp cayenne pepper

1 bunch sweet potato greens, stems removed

soy sauce

1. Heat oil over medium heat in a large saute pan.  Add the onion and cayenne pepper and saute until softened, about 3-4 minutes.  Add the sweet potato greens.  Using tongs, toss the greens in the sauce pan until evenly coated with onions and seasoning.  
2. Add soy sauce* to taste, for me this was about 1-2 splashes.  Serve warm.  

Easy and economical, lunch is no longer an inconvenience! 

*Note: this dish is easily made vegetarian by steaming rice in water or vegetable broth in place of chicken broth.  Also, those using these recipes for a gluten free diet will need an appropriate substitute for the soy sauce.  Visit Whole Foods.com for select brands. 

Cheese Making for Family Dinner

Cheese ranks high on a long list of culinary addictions.   Cambazola on flatbread, borsin on sliced apple, goat cheese and roasted beets... life is good.  Many years ago, when my husband and I were first married and our budget was tight as a drum, we celebrated Friday evenings with a fresh baguette, a $7 bottle of wine and an $8 wedge of cheese. If only for nostalgia sake, I had to take the homemade cheese and dairy workshop offered at Sur la Table.  After an afternoon of stirring warmed milk and separating curds and whey, I was shocked not only by how easy you can make homemade cheese but how superior the product is to what is available at the store.  So, with my tuffet set aside, I vowed to add cheese making to the weekly list of projects.  This week, I gave queso blanco a try as the family celebrated the completion of another week and the possibilities of the weekend at our Friday night family dinner.


Queso Blanco
Makes 8 to 10 ounces

One instruction stressed over and over during the cheese workshop was not to use ultra pasteurized milk.  Horizon Organic Milk is ultra-pasteurized, so my best grocery store option was Promised Land Milk. However, the ultimate choice for homemade cheese is local milk available at the farmer's market. Local milk will make the freshest cheese, support local agriculture and ultimately give you delicious queso blanco for under $5.  The inner hippie and the inner economist are in harmony. 

8 cups whole milk
3 to 4 TB fresh lemon juice.

1. In a large heavy saucepan bring the milk to a boil over high heat, stirring almost constantly.  When the milk comes to a frothing boil reduce the heat to low and when the frothing subsides, stir in 3 TB lemon juice.  Continue stirring gently in one direction, until the milk curdles and the cheese separates from the whey. If after a minute the cheese has not fully formed and the whey is not a clear yellow-green color, add small amounts of the lemon juice and continue to stir until the cheese forms. 
2. Remove the pan from the heat and, using a slotted spoon, transfer the curds to the cheesecloth-lined sieve.  Now pour the whey and the remaining smaller bits of cheese and bundle them together.  Twist gently to squeeze out as much whey as possible.  
3. Wrap the cheese in the same cheesecloth to make a neatly shaped bundle.  At this point, you can leave the cheese on a board weighed down with a bowl of water or tie it to the faucet to drain into the sink.  I took the latter option and left it for about 20 minutes.  At this point I unwrapped the cheese cloth and patted it dry with paper towel.

When you taste the cheese at the point, it will not have a strong flavor.  You can add salt and pepper, however I mixed it with Pepper Jack cheese for enchiladas so we enjoyed it more for the gorgeous texture and fresh flavor.  It reminded me of a Mexican version of ricotta cheese in a good lasagna. 



Lolo's Margaritas:
I can't eat Mexican food without a good margarita.  This recipe was inspired by both Ina Garten's Real Margaritas and The Level Headed One's Low Calorie Margaritas.  Having spent many evenings with both, I offer my own version.  Note: all fruit juices are freshly squeezed.  


2 cups orange juice
1 cup lime juice
1 cup lemon juice
1 cup good quality silver tequila (I prefer Milagro to Patron Silver)
1 cup Orange Liqueur (I prefer Patron Citronage to Grand Marnier) 
1 cup ice cubes


Combine all ingredients in the blender.  Blend and enjoy... responsibly.  


You have your cheese and your cocktails; now its time to make a fantastic meal.  You can't have fresh cheese and a fresh cocktail paired with dinner from a can, so recruit some family help and try these outstanding recipes courtesy of Louis Lambert for Food & Wine magazine:  


Two Cheese Enchiladas
1/2 cup vegetable oil, plus more for the baking dish
3 1/2 cups salsa roja (recipe below)
12 6-inch corn tortillas
2 cups queso blanco
2 cups shredded Monterey Jack cheese
3/4 cup minced onion
2 cups finely shredded green cabbage
2 plum tomatoes

1. Preheat the oven to 350 degrees.  Lightly oil a 9 X 13 inch glass or ceramic baking dish.  In a medium skillet, warm the 1/2 cup oil (I skipped this step and dipped my tortillas into the salsa roja rather than hot oil. I found then to be plenty pliable) In another medium skillet, warm 1/2 cup of the Salsa Roja and transfer to a plate, stacking the tortillas on top of each other.
2. In a medium bowl, mix the queso blanco with the MOnterrey Jack. Set a tortilla on a work surface and spoon 1/4 cup of the cheese and about 1 TB of minced onion in the center.  Loosely roll up the tortilla like a cigar and set in the prepared baking sheet. Repeat with the remaining tortillas, cheese and onion.  Pour the remaining 3 cups of Salsa Roja over the rolled enchiladas and sprinkle the remaining 1 cup of cheese on top. 
3. Bake the enchiladas for 25 minutes or until heated through and the sauce is bubbling.  Scatter the cabbage and tomatoes over the enchiladas and serve hot. 

Salsa Roja

8 large ancho chilies, stemmed and seeded

1 small dried red chile stemmed and most of the seeds discarded

3 plum tomatoes, chopped

3 garlic cloves, chopped

1 small onion, chopped

1 TB light brown sugar

1 TB vegetable oil

2 tsp. ground cumin

2 tsp. kosher salt

1 tsp. freshly ground pepper

1 TB cider vinegar

1. In a medium saucepan, combine all of the ingredients except the cider vinegar and bring to a boil for 2 minutes.  Cover, remove from the heat and let stand for 10 minutes. Working in batches, puree the sauce in a blender.  Transfer to a bowl and stir in vinegar.

Try this for your next family dinner, or enjoy a date night at home.  You will not be disappointed.  Well, in the meal anyway.