Lakehouse Tex-Mexicana

Labor Day at the Monahan Compound in Holland, MI was restful and a lot of fun, as always. I did some reading, card playing, swimming, walking, talking, joking, chatting and, of course, cooking. We ate like kings and queens because there were (too) many delicious things, including:

Sean's Passion Fruit Cocktail

1. Caramel brownies from Peggy
2. Tracy's Asian slaw
3. A wonderful meal of farmer's market treats prepared by Margaret and her crew
4. More M&Ms than anyone should eat
5. Blueberry Buckle
6. John's chipotle almonds
7. Ice cream from moi (I drove this year, so got to pack the ice cream maker. I think everyone was pleased.)
8. Sean's delicious, fruity and potent cocktails
9. Katie's guacamole and margaritas.

Avocado Enchiladas

The list could go on and on and on. John and I prepared a Tex-Mex inspired meal for Sunday evening and it was a lot of fun. We started with chips and salsa along with some little nibblies I constructed from cantaloupe and cucumber. For the main course, we had avocado enchiladas (John will share the recipe later, natch.) and a taco bar with three different fillings. Each was delicious, but after I kept thinking about the very simple mole. I guess John was too, because on the way home at the same moment, we both said, "I wonder if it freezes?" Dessert, well-deserved, was a tres leches birthday cake for Margaret.

Recipe: Spicy Lime Cucumber and Cantaloupe

I had been reading some articles about what people all over the world do with melon, and got the idea of combining my favorite melon with the crisp, green flavor of cucumber. It's simple, light and is the perfect thing to stimulate the palate before a wonderful Latin meal.

• 1 medium-sized cantaloupe
• 2 English cucumbers, peeled, cut in half lengthwise and seeded
• 2 large or 3 medium limes
• kosher or coarse salt
• chili powder
• toothpicks

1. Cut the cantaloupe into thick slices, then into 1 to 1 1/2 inch chunks.
2. Cut the cucumber into large, haphazard slices.
3. Assemble the cantaloupe and cucumber with toothpicks, one piece of each per toothpick.
4. Mix together (enough) salt with (enough) chili powder. I would say, 1 tbsp. of salt and add 1 tsp. of chili powder. Taste and add more chili powder if you like.
5. Cut the limes in half and squeeze juice over fruit. Sprinkle with chili-salt and serve.

Recipe: Black Bean Mole with Seitan

Mole is one of the traditional sauces of Mexico. It has as many interpretations as there are cooks in the kitchen. This one goes together simply, but is still delicious. You could use it over any type of protein. Simply prepare each separately and then combine until heated through. Does it freeze beautifully? I'll let you know. This recipe is from Emeril, believe it or don't.

• 1 1/2 teaspoons cumin seeds
• 1 1/2 teaspoons dried oregano
• 1 tablespoon sesame seeds
• 2 tablespoons pure ground Pasilla chili powder
• 1 cup cooked black beans (rinsed if using canned)
• 1 cup chopped tomatoes
• 1 cup vegetable stock
• 1 teaspoon honey
• 1/4 cup cilantro leaves, loosely packed
• 2 teaspoons lime juice
• 2 tablespoons butter
• Salt and pepper

In a small skillet, toast the cumin seeds, oregano, sesame seeds, and chili powder, stirring constantly for 3 minutes, and then place in a blender. Add the beans, tomatoes, vegetable stock, honey, cilantro, lime, butter, and salt and pepper to taste. Puree until smooth. Now transfer the mole to a medium saucepan and heat until it thickens, about 5 minutes. Cook seitan, tofu, or whatever separately, then add to the sauce.

Recipe: Black Bean Salad or Taco Filling

This could be a simple salad or a scrumptious taco filling. The addition of pineapple gives it a new, tropical flavor and sets it apart from your everyday black bean salads.

• 2 cans black beans, drained, about 30 ounces
• 1 (15-ounce) can corn, drained
• 2 Roma tomatoes, diced
• 1/4 cup diced red bell pepper
• 1/4 cup diced red onion
• 1/4 cup diced green onions
• 1/4 cup diced pineapple
• 1 tablespoon chopped cilantro leaves
• 1 jalapeno, seeded and minced
• 4 tablespoons sherry vinegar
• Juice of 1/2 lime
• 3 tablespoons honey
• 1 tablespoons salt
• 1 teaspoon black pepper
• Pinch ground cumin

Mix all of the ingredients together, then chill to let the flavors meld. Serve with corn tortillas, or just alone with the chips on the side.

Recipe: Potatoes Rajas (aka potatoes with onions and roasted red peppers in a creamy, cheesy sauce)

Did you get that? Potatoes AND onions AND roasted red peppers in a CREAMY, CHEESY SAUCE. Yes, it's as good as it sounds. Perfect in a corn tortilla, you could serve this just as a side if you wanted. Likewise, the rajas would be fine sans potato with a big bag of chips. I am picturing it now: me, sofa, rajas and chips. Perfection.

• 3 medium boiling potatoes, peeled and cut into 1/2-inch dice
• 4 cups creamy rajas, recipe follows

Bring a medium saucepan of salted water to a boil and cook the potatoes until just tender, being careful not to overcook, 6 to 8 minutes. Drain, pat dry and spread in a single layer on a tray to cool. When ready to serve, heat the rajas in a medium saucepan over medium low heat, stirring frequently, just to heat through. Add the potatoes and stir occasionally until heated through. For potato and rajas tacos, toast 24 small Corn Tortillas and keep warm. For each taco, stack 2 tortillas and layer with the potato rajas mixture. Top with Salsa Fresca and an avocado slice and serve.

CREAMY RAJAS

• 1/2 cup olive oil
• 2 medium onions, halved and cut in 1/4-inch slices, lengthwise
• 1 16 oz jar roasted red pepper, drained and patted dry, sliced into thin slices.
  
• 1 cup heavy cream
• 3/4 cup grated Manchego or Monterey Jack cheese
• 2/3 cup grated Cotija, Romano or Parmesan cheese

In a large skillet heat the oil over medium heat. Saute the onions with the salt and pepper until they begin to wilt and brown, 8 to 10 minutes. Stir in the julienned red peppers. Pour in the heavy cream, bring to a boil and reduce to a simmer. Cook 4 minutes or until the cream begins to thicken. Stir in the grated cheeses and remove from the heat. Serve immediately.

Recipe: Tres Leches Cake

This recipe is simple, direct and constructed in a traditional manner: egg yolks and sugar are mixed together, whipped eggs whites and flour are folded in and the baked cake is doused with a mixture of milks. Topped with whipped cream, what could be better? Rosa said it was as good as her grandmother's, which is the ultimate compliment in my book.

• Unsalted butter, room temperature, for baking dish
• 6 large eggs, separated
• 1 cup sugar
• 1 cup all-purpose flour, sifted
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 cup whole milk
• 1 1/2 cups heavy cream
• 1 tablespoon confectioners' sugar

Preheat oven to 325°. Butter a 9-by-13-inch baking dish. In a mixing bowl, beat eggs yolks and sugar on high speed until light and fluffy. In another bowl, beat egg whites to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Gently fold in flour (do not overmix).

Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes. Using a small knife, scrape skin from top of cake; discard. Cool cake for 20 minutes.

In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate at least 1 hour and up to one day.

To serve, prepare topping: In a mixing bowl, whip heavy cream with sugar to soft peaks. Chill cake and cut into squares; serve topped with whipped cream.

Mangez!

Foods I miss in Austin....

....would be far, far too long. I did a similar list when I left Wichita, but for Austin, it will have to be a top ten.

1. Breakfast tacos--yes, I am addicted and just this morning suggested to my little diner on the corner that they add them to the menu. Particularly, from Elsi's.
2. Protein 2000 from Veggie Heaven.
3. Hot dogs from Dog Almighty.
4. Central Market. Sigh. Do I need to say more?
5. Vietnamese food, particularly Sunflower by my house.
6. The pastry case at Mandola's, particulary the angenetti (cakey, lemon cookies.)
7. The Steeping Room--if you haven't been, then get yourself there.
8. Boxes of vegetables from my CSA.
9. Having friends over for dinner.
10. The giant Asian market up the street.

Mangez!

Pantry Raid

Last week when Katie was over, I opened the pantry to offer her some tea and found a giant sausage sitting on the bottom shelf. Now, considering I haven't eaten meat in about twelve years or so, I don't think I placed the sausage there. Perhaps one of my cheeky friends? I'm sure no one is going to own up to this little prank, but if you would like to anonymously comment to this post and let me know how long the sausage has been there, I'd be very happy. That was the test right? How long will it take for Brian to notice the giant sausage in the pantry? I just want to know how I did...

So, after the shaman left from the cleansing ritual I had to enact because of the presence of meat in my pantry (The shamanic cleansing cost $500, so if you ever own up to the sausage, expect an invoice.), and after I had done a personal smudging of the space, and after I had cleaned it from top to bottom with a mixture of Kaballah water and sea salt....I decided it was time for a reorganization! I mean, if someone can sneak a giant sausage through my front door and into my pantry right under my nose, I'm clearly not as organized as I should be.

This reorganization resulted in a complete paradigm shift. In the past, I had grouped together like foods by storage method and usage. In the spare spaces, I had stashed overflow utensils and other kitchen instruments. On top of these, odds and ends were crammed into nooks and crannies. While this was useful and worked for the most part, I thought a higher level of organization was possible. I decided to try and include aesthetic choices as part of the overall construction of the space. Pleased with the results, I thought some of the ideas might be useful to you, dear reader.

The first thing I did was group all of my wonderful pickled vegetables together on a single shelf for some strong visual impact. These are all tomatoes and okra that my dad put up from things grown in his garden. I actually didn't realize I had so much okra, so I am officially not rationing it any longer. On the shelf above, I arranged an array of colorful mugs more intentionally. I even weeded out three mugs that I have been moving around for about twenty years. Advice: do not becoming emotionally involved with coffee mugs. I also placed the coffee making tools very close and balanced three lovely, orange egg cups on the edge to add depth of field. The colors are bright, cheerful and the entire arrangement says 'I'm ready for breakfast at any time.' In front of the pickly things, I placed a plastic Kachina and an engraved Hindu goddess who had both been living in the pantry. Now that they are front and center, I officially charged them with oversight of the space in the future.

As I mention, some kitchen odds and ends are also grouped in the space. This vintage ice crusher had been crammed into the corner, but I placed it between the canned goods and the array of jams and jellies. (I have strawberry now, for those of you who have been following the jelly saga.) It's a fun object I don't use often, but do enjoy seeing.

Honestly, I was trying to weed out a little as I went through everything and came across two small platters I hadn't used in a coon's age. I was going to put them in the Goodwill pile, but then realized they would be perfect for storing vinegars, oils, honey, molasses and other items which have a tendency to drip onto the shelves. They not only add color, but make clean up simple.

I had my sugar and baking supplies in bags piled on the shelves to the side, while these three canisters my mother received as wedding gifts languished in the bottom of a cabinet. They're in use again and bring a strong metallic element to the palette of the pantry. Notice reader, I said palette. Think about color and texture as you decide what goes into your space.

Boxes and canisters of tea seem to multiply in the pantry. Where did all it come from? Likewise, packages of napkins from parties past and future grow and spill off the shelf. The solution? Container Store. They always have your back. I bought two baskets made from thinly rolled Asian newspaper that are chic and keep tea and napkins neatly contained. That way, next time someone wants tea (which was started this whole story in the first place), I can just grab the box and let them choose away. Simple.

Remember:
1. Organize not just for ease of use, but also for looks. You have to open the pantry a couple of times everyday, it might as well seem exciting.
2. Think color and texture. Eventually, I would like to paint the walls of the pantry a nice, soft orange and leave the shelves a clean, bright white. What is going on your shelves? What do your containers look like? Would some dark baskets spruce things up? What about some colorful pots that are in a closet? Could you put some rarely used utensils in them?
3. Decorate everything. Some vintage cookbooks, a small statue or a favorite item could easily add a little bit of life to your shelves. Magazines are always reminding you that bookshelves aren't just for books and I am saying that pantry shelves are not just for cans of beans.
4. Use trays to organize items and keep the place clean. If it goes on something, it's much less likely to wander.
5. Watch out for sausage!

I Hate to Cook....

...not really!
Over the break, I was perusing Barbara's (aka my mother) cookbook shelf which is located in one of the kitchen cupboards, when I found a long lost treasure: Peg Bracken's I Hate to Cook Book. This tiny tome, a mainstay from the 1960s convenience kitchen, is probably the beginning of my cookbook collection. My grandmother gave it to me when I was in high school or college, but I had misplaced it and couldn't find it anywhere. How it ended up in Tulsa, I'll never know.

The book was originally a gift to my grandmother from my mom's cousin Annie during a stay in Pecos, TX during the summer of 1964. Strangely enough, the New York Times published a story about Peg Bracken, her four marriages and the success of this strange little book just a couple of weeks ago. Ms. Bracken just passed late last year, her obituary is here.

Friday Night Fun

Jennie and Paul came over Friday for what is my latest entertaining recipe of choice, so don't be surprised if you come over and I make it for you too: lemon gnocchi with spinach and peas from the December issue of Gourmet. It's terrific served with a big salad and chocolate cake from Central Market's bakery for dessert. Who could ask for an easier and more delicious evening with friends?

Since it's the holidays, I did decide to throw a little bit of a table together....even though we were being super casual. I got out the winter dishes (They're not Christmas or Holiday dishes, since the poinsettia is appropriate during all of the winter months. Ask Emily Post if you don't believe me.) which are from Martha Stewart's Everyday line at K-mart a couple of years back. I dressed them up with my grandmother's silver plate (which I had to polish) and used some vintage elves, with pine cone bodies, to hold the place cards. My mam-ma's kissing Santa and Mrs. Claus salt and pepper shaker were also on the table, as was her little Star of David pitcher. It's nice to remember those who aren't with us during the holiday season and I enjoyed using their things for dinner.

I even enjoy the little bit of hand washing that follows a small gathering--as opposed to the loads and loads involved for a big event. I'm not shy about putting things in the dishwasher, but there are certain items I just won't trust it with. I find the sight of the dishes inverted on the counter amusing. I'm not sure why?

It was a lovely evening with clever conversation and good wine. Have people over for dinner!

Recipe: Lemon Gnocchi with Spinach and Peas

1 cup frozen baby peas (not thawed)
1/2 cup heavy cream
1/8 teaspoon dried hot red-pepper flakes
1 garlic clove, smashed
3 cups packed baby spinach (3 ounces)
1 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 pound dried gnocchi
1/4 cup grated Parmesan

Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.

Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.

Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.

Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

Serves 4. More like, serves two hungry people. I doubled it for the four of us!

Holiday Blitz

When it comes to holiday entertaining, I like to hit it hard and hit it fast. This year, that meant getting the tree and other decorations up before Thanksgiving; planning a party for forty-something upon returning from New Orleans; and giving an open house on the first day of December before anyone had a chance to get sick of all the madness.

Those who know me, know that I am a meticulous party planner. This means that I:

• Begin to think about the menu months in advance.
• Pull recipes as I find them and keep copies in appropriately labeled files.
• Start a shopping list weeks before with complete breakdown of what needs to be purchased from where.
• Create a list of what need to prepared in what order.
• Consider serving pieces and tablescaping far in advance.
• Make intricate sketches of how the serving pieces should be arranged.
  

This year, I just threw it together in about three days. Honest. I didn't even decide on the final menu until the Wednesday night before the party. Of course, this sort of lackadaisical approach took its toll on the host, and I spent the week after recovering at an undisclosed location frequented by many celebrities. Anyways, it all turned out magnificently and I hope you enjoy the photos of the spread...



Savories:
Mixed nuts
Peanuts with rice paper (my favorite addiction)
Pub mixed
An array of fine cheese, with fig compote, quince paste, dried apricots, fruit and nuts
Raw and roasted vegetables with green goddess dip and hummus
Polenta squares with tomato olive relish
Potsticker baskets with cherry, cashew 'chicken' salad
Hot onion souffle
Wheatsville Co-op Popcorn Tofu w/apricot dipping sauce

Sweets:
Chocolate cakes with peppermint whipped cream
Ruth Johnson's Almond Roca
Crème puffs

To drink:
Beer and wine (everyone was drinking beer, which was strange)
Sodas
Spiked Angel Punch

Glad you came if you were there, wish you had if you didn't...

Happy Holidays!

Simple Fall Dessert

There are so many opportunities to entertain during the fall and winter, but it's often difficult to decide on a dessert, plus find time to make it. In one of my cooking magazines, I came across a reference to a company selling chocolate dipped figs at exorbitant prices. These couldn't be easier to prepare yourself, and paired with butter cookies, make a perfect ending to a casual meal. Here are my tips and some photos of the process:

Tips:
1. If you can, buy several types of figs. I like to use Calimyrna and black mission for a nice variety.
2. If you're buying figs in bulk, try to select similar sizes which will make the process easier. You want them to be bite size, but not too small or it will be difficult to get the almond inside the fruit.
3. You could use any type of nut you prefer, but the shape of almonds make them perfect for slipping inside the figs. I prefer a roasted, salted nut for that perfect combination of salty and sweet, but raw, plain or smoked versions would also be tasty.
4. Use a bittersweet or dark chocolate to enrobe the fruit. Figs are naturally very sweet already, so you don't want to make them too sweet to eat.
5. Buy candy papers from the craft of cooking supply store to dress up the finished product. The dipped figs look like edible jewels in a serving bowl or on a platter, and the papers make them look über-professional and just a little fancier.

How-to do it:
Using a small paring knife, insert it into the blossom end of the fig. Turn 180 degrees and make a second insertion so that you form an 'X.'

Insert the almond in point first. Be gentle, but dried figs are fairly pliable. The end of the almond will be visible on the bottom of the fig. Repeat with all of the figs so they're completely prepped before you begin the dipping.

Melt your chocolate carefully and don't get it to warm. I found a vintage Oster electric fondue pot at the thrift store several years ago. I've found that it's the best way to melt chocolate, in addition to it's usefulness for fondue.

Holding by the stem, dip each fig into the chocolate and let the excess chocolate drip back into the pot. Place them on wax paper and if you like, pop them into the fridge to set the chocolate. Place each fig in a candy paper, cover and store at room temperature until you're ready to serve.

Mangez!

Time to Entertain?

It's that time of the year again, when all the cooking magazines on the newsstands are covered with turkeys, cakes and other holiday treats. How are you doing on serving pieces? Do you have enough platters, bowls and accoutrement to handle your guests and hosting obligations?

If not, can I make a few suggestions? (I promise I won't subject you to a parade of all of my serving pieces, which could take all day...)

Williams-Sonoma (not Williams and Sonoma...) has some great new platters available. They come in two different sizes and are very flat, with just the tiniest lip on the edge. Since these don't curve up on the sides, service space is maximized allowing you to pile hors d'ouevres, cookies or candy as high as you like.

The Leo all-purpose glass from Crate and Barrel is affordable and slightly different than many of the wine glasses on the market. These would be perfect for your holiday bar, but also for serving dessert. Think: individual trifles, piles of chocolate mouse or scoops of ice cream. Multiple uses means you can easily justify the purchase, but at $1.95 per glass you don't really need to!

Aluminum serving pieces from West Elm would brighten up any holiday table. Each of these pieces would mix in well with just about any table setting and could be used to stack bon bons, sweets or creme puffs to majestic heights.

Ever affordable, IKEA has a variety of bowls that would be perfect for mashed potatoes, salads and side dishes. Mix and match colors, textures and styles loosely for a table that is warm, welcome-y and homey.

One of my ugliest predilictions is for salad servers, I can't stop buying them! How many sets is too many? I have several vintage sets, in addition to ones I've picked up at Crate and Barrel, Bloomingdale's Home and elsewhere. This olivewood set from Sur la Table is truly covetable, though, and if you don't have a nice set of servers I suggest you splurge on these. They are made in Fraaaaance.

Happy Holidays!

Don't Say I didn't Warn You...

...but in this month's issue of Bon Appétit, they have proclaimed that the punch bowl is BACK. Literally. Dear reader, recall that you heard it here first (never doubt me!) and that I have been proclaiming the social merits of the punch bowl forever. In my opinion, the punch bowl never left the party, so there is no reason to declare it back. And what say you? Will you jump on this bandwagon, or wait until it's too late and everyone has a punch bowl while your sideboard sits empty? What? You don't even have sideboard? Get thee to the furniture store!

Likewise, both Metropolitan Home and Bon Appétit have also professed a fondness for the coupe, the short, rounded champagne glass made popular by the media and at champagne fountains for ages. In legend, this small rounded glass was said to be shaped upon the breast of a variety of French noblewomen, including Marie Antoinette, Madame du Pompadour, the Countess du Barry and Diane de Poitiers. The idea being that suitors and admirers of said women could toast the beauty of their bosoms with glasses shaped on those very breasts and filled with the very best champagne. Notorious women all (mostly French, n'est-ce pas?), this legend is of course fantastical fiction, but a delicious idea.

Strangely, for years these same magazines and lifestyles guides has derided this traditional glass as second rate. The simple reason being that a tall, elegant flute preserves the all-important bubbles of sparkling wine longer. Suddenly, this doesn't matter and you can purchase coupes from Crate and Barrel or Baccarat. Am I tossing my lovingly collected set of mismatched flutes for a new set of coupes modeling on the breasts of decadent French aristocrats? Oh reader, I thought you knew me.

Looking for a new Creamer/Sugar?

I'm not, I have creamer and sugar sets coming out my ears. Colorful plastic fifties ones. A silver-plated deco set. A Russel Wright set. Sets in both of my china patterns. A spare set I picked up at the thrift store that has a bowl and platter to match. Odd cream pitchers that don't match any sugar bowls, but still look great, especially the one from Rosenthal (My only piece, so I treasure it. Pronounce it 'ro zen tall' if you want to be snooty, like me.) If you don't have that perfect creamer and sugar set, that one that really says something about who you are and where you fit into the world, might I suggest the following?

This bunny service, adorned with roses, could really mix in with any china or silver service easily. Traditional, modern, simple, or ornate. It would convey to your guests (or reiterate to yourself, if you're using it for toast and tea at a solitary repast) that you are a positive person, with a bright outlook on the world. Likewise, the adorable guys definitely assert confidence in a design aesthetic on the part of the owner. They really SAY something...

And now, a PARADE OF SUGARS AND CREAMERS for your pleasure and amusement!

This wonderful design by Russel Wright is ingenious, with the creamer acting as the lid of the sugar bowl, nesting neatly on top.

This set says: I have a small table and need something economical, space wise. Plus I revere classic, American design.

A similar design and thrift store find, this piece is a silver-plated deco set by Napier.

This set says: I'm traditional, yet slightly funky. My walls are covered with Erté prints.

Temporama by Canonsburg. My favorite pattern. The dishes I use in all of my dreams. The accent pieces in this set are that wonderful robin's egg blue that I love, but the under plate shown here is actually something new from Crate and Barrel. Perfect Match!

This set says: I'm funky. I wear vintage, fifties glasses. Atomic forever!

The 'good' china, some of what I own was a thrifted gift from the playwright and actress Helena Hale, who is no longer with us. The pattern is Shoreline by Metlox and all of the colors were named for the California coast. The color I collect is called wet sand. So dramatic.

This set says: Simple, elegant design is timeless and without compare. California pottery has no equl in the world of vintage china.

This set sat at the thrift store forever, so I finally picked them up for a song along with a matching bowl and platter. They are by Studio Nova from the very 80s Color Threads line. I would consider this to be my 'everyday' creamer and sugar, the one that is on the kitchen table.

This set says: I will never get over the passing of the 80s.

Finally, a mismatched ménage à trois. From the left, a rustic creamer that was a gift from Danette who has no use for creamers as she doesn't drink coffee and rarely entertains (never on a grand scale); the adored Rosenthal, with odd wings on the lid that make it very sculptural; and lastly, a petite creamer by Frankoma, pottery of the promised land--Oklahoma.

These say, from left to right: I make my own pottery. I'm a hippy; My grandmother was a minor, German aristocrat who lost everything in the war and this is the only piece she escaped Europe with; I'm from Oklahoma.

Tart. Yes, you. You're a tart. You can't deny it...

A few weeks back we went to a house cooling party at Molly and David's to celebrate their newly installed A/C--are very exciting moment! Molly sent us away with the delicious eggplant tart she had prepared and which we enjoyed for several days after. The recipe comes from Deborah Madison’s Vegetarian Cooking for Everyone, a classic cookbook that I don't own, but from which I've copied many recipes. You will love this tart, I promise!

Recipe: Roasted Eggplant Tart

Pastry:
1 cup + 2 Tbsp flour
1/4 tsp salt
1/2 cup butter, cut into small pieces
About 3 Tbsp cold water

Stir the flour and salt together in a bowl, then work in the butter with two knives, your fingers, or a mixer until it makes fine crumbs. Don’t let it become completely smooth, though. Stir in enough water to pull the dough together. Wrap in plastic wrap and let rest in the refrigerator for 15 minutes.

Filling:
1 pound eggplant, any variety
3 Roma or plum tomatoes
2 eggs
1 cup half-and-half
Salt and freshly milled pepper
1/8 tsp grated nutmeg
1 Tbsp finely chopped fresh basil
several basil sprigs for garnish (preferably opal basil)

Make the tart dough, then roll it out and line a 9-inch tart pan. Set in the freezer to harden.

Puncture the eggplant in several places, then roast on a sheet pan in a 375-degree oven until it’s completely soft and collapsed, 30-40 minutes. Broil or grill the tomatoes until lightly charred. When cool enough to handle, remove the eggplant skins and puree the flesh with the whole tomatoes. Beat the eggs in a bowl, then stir in the eggplant puree and cream. Season with 1/2 tsp salt, ad little pepper, the nutmeg, and the chopped basil.

Preheat the oven to 400 degrees. Remove the tart shell from the freezer, set it on a sheet pan, and bake until lightly colored, about 25 minutes. Remove. Lower the temperature to 375. Add the filling to the shell and bake until set and a knife comes out clean, 23-30 minutes. Let rest for 10 minutes, then remove the rim, set the tart on a platter, and serve, garnished with sprigs of opal basil.

Eating and Shopping in OKC

Last weekend I made a quick trip to Norman, OK to visit my friend Stephanie and see some other pals. We set off a thrifting adventure, then stopped into Super Cao Nguyen Market for something to eat and got sucked in the most wondrous, amazing Asian market I have ever seen. And I have been in many, MANY Asian markets.

At the front of the store they had an enormous section filled with Buddhas, Virgins, Jesi (the plural of Jesus is Jesi, right? I mean, would you say Jesuses? I wouldn't.) and more Quan Yins than you could count. While this amazing display might look like the altar of the store, it's actually just a display. The more modest resident altar is discreetly tucked away by the entrance. Blink and you'll miss it.

This lovely, lovely Quan Yin (available in various sizes and even in solid pink) has a bisque finish and stands upon a pink lotus flower. The store was packed with them and I wanted to load up the whole basket with every last one.

The beauty of the Asian market isn't found simply in statues and art objects, but in every little packaging detail you encounter. For your consideration: parrot soap, pigeon mushrooms and baby corn.

And stainless steel Chinese soup spoons! These are really one of my most favorite things. They look great on the table and can be used as a conventional utensil or piled high with some savory treat, hors d'oeuvres, or an amuse bouche. If you find these, buy several sets because they are inexpensive and you will grow to love them.

We also encountered lots of French and German items, such as these candy sprinkles in a repetitively dramatic display. Stephanie said her mom had been searching for these and now she knows where to find them.

And let us not forget grooming! The nose tweezers look dangerous, but we were fascinated by the packaging.

Then we did some actual eating. Stephanie had some shrimp spring rolls and I opted for a vegetarian bahn mi which was delicious. Perrier? Well, Vietnam was a French Colony. So bring on the sparkling water, spring rolls and delicious sandwiches on crusty French bread!

Saturday night, Stephanie and I threw together a little meal for some friends. We made my easy, breezy peanut noodles with all sorts of different add-ins, some sauteed baby bok choy, egg rolls from Costco and some dumplings.

For dessert? Delicious, creamy, wonderful cupcakes from Central Market.

Here's the recipe for my peanut noodles, reprinted from a couple of years ago.

Recipe: Spicy Peanut Noodles
1/2 cup peanut butter (I use Peter Pan Plus 8)
2/3 cup tamari soy sauce
2/3 cup packed brown sugar
1/2 cup Oriental sesame oil
4 heaping spoonfuls of minced garlic
2 tsp. minced fresh ginger (lazy me uses the bottled stuff)
1 tsp. crushed red pepper flakes

24 oz. udon noodles (or plain spaghetti works just fine)

Cook the noodles per directions, but you want it a little chewy--not too done. Drain and cool. Meanwhile, combine all the other ingredients in a large bowl (I use an 8-cup measuring cup.) with a whisk until smooth. Place cooled noodles in a large serving bowl, pour sauce over and toss to coat. You want to prepare this a couple of hours ahead and then allow to chill in the fridge-that way the noodles soak up all the peanutty goodness. Bring to room temperature and you may need to add a little warm water to the noodles as you toss to loosen. Garnish as desired. Doubles easily.

Shopping for Your Kitchen

Real Simple published a nice on-line shopping guides for various aspects of your home. The list for the kitchen has some great sources, if for nothing else besides browsing and dreaming.

Also, Japan's Muji (a super-stylish and affordable store featuring a wide array of items) is opening two branches in New York. While this isn't necessarily convenient for me, I'm hoping this means there will be a branch of the web store for the States. That way, we can all get some of their wonderful stuff for our kitchen.

Happy shopping!

Small Plates

I posted an arrangement of dishes on MTSS earlier in the weekend, and here are the recipes I prepared for them. The entire menu was inspired by a recipe for Cava Sangria that is in the June issue of Bon Appetite. It sounded delicious and I wanted to try it. While sangria goes with just about anything, I decided to stick with the Spanish idea and do some small plates. We started with a large mixed platter of vegetables, cheese, bread, dips, olives, nuts, peppers, etc. From there it was potato croquetas with saffron aioli, which I wouldn't call a standard, but I have made several times. After the croquetas, I served a gazpacho that was topped with a chunky garnish and a drizzle of orange olive oil and champagne vinegar. (I heart vinegar. I think I'm going to have to do a entire post on vinegars.) The last course was a potato chip tortilla and a small green salad. Yes, it sounds weird to use potato chips in tortilla, but the recipe is from an important Spanish chef, so its legit. Dessert was homemade cinnamon-scented chocolate gelato and butter cookies. And coffee in the lovely new service. Here are few of the new recipes that I think you should definitely try.



Recipe: Fava/Lima Spread
This is something I threw together. You can serve it with chips or on pieces of bread with slivers of cheese.

12 oz. frozen fava or lima beans
1 onion. coarsely diced
2 cloves garlic
2 tbsp. olive oil

In a large skillet, heat the olive oil over medium heat. Add the onion and cook until starting to brown. Add the beans and garlic and continue to cook until the beans are soft to the tooth. Place in a food processor, add salt and pepper to taste and a little water. Pulse until coarsely chopped--you don't necessarily want it to be smooth, more of a chunky consistency.



Recipe: Stuffed Piquillo Pepper
You can find these piquant little red peppers in jars or sometimes in the deli section of your grocery store with the olives. There are a million ways you could stuff them, but this version I whipped together is simple and tasty.

8 oz. cream cheese, room temperature
4 oz. goat cheese, room temperature
2 cloves garlic
3-4 tbsp. milk or half-&-half
Freshly ground pepper
24 piquillo peppers, rinsed, drained and patted dry

Combine the first four ingredients in a bowl and cream together until you have reached a spreadable/pipable consistency--you may need to add another splash of milk. Add pepper to taste. Place the cheese mixture in a sealable plastic baggy and snip one of the corners off. Pipe the cheese into each of the peppers, then chill for one hour or overnight.

Recipe: Potato Chip Tortilla Espanola

7 large eggs
4 oz. good-quality potato chips, preferably lightly salted
1 tsp. salt (or none if you're not using lightly salted)
2-4 tbsp. olive oil

Combine six of the eggs and the potato chips in a big yellow bowl. Stir together, slightly crushing the chips as you break up the eggs. Let the mixture sit for 5 minutes so the chips can soak up the eggs, then beat in the seventh egg and salt if using.

Heat olive oil in a small skillet (6-8 inches). Add egg mixture and stir with a wooden spoon. Continue cooking until the egg is set underneath and starting to brown. Slide the tortilla onto a plate and then invert the uncooked side back into the pan, cooking until it is done. Cut the tortilla into wedges and serve warm or at room temperature.

Mangez!



OH! I almost forgot the sangria...

Recipe: Cava Sangria
Sangria is always a welcome addition to entertaining in the summer, but this version is especially delicious and refreshing. This recipe is based on one from Jose Andres' in Bon Appetite, June 2006.

1/2 cup white grape juice
6 tbsp. Licor 43 or Tuaca (I used Tuaca. The bottle of Licor 43 I found was about 60 years old.)
5 tbsp. brandy
2 tbsp. sugar
2 750-ml bottle of cava
1 cup sliced strawberries
Fresh mint

Combine the first four ingredients in a large pitcher, stirring until the sugar dissolves. Add the strawberries and allow to sit for several hours or overnight. Add the two bottles of cava, stir to combine and serve over ice. Garnish with mint and strawberries.

Simple Starter

I'm sure that I've mentioned it before, but one my favorite things to make as a starter with cocktails or simply as part of mixed table of hors d'oeuvres is dates stuffed with a firm cheese and almonds. It really couldn't be simpler or more satisfying--the sweetness of the dates partners beautifly with the salty/savory flavor of the nut and cheese. Jennifer (J-Gar) from work is having a party tonight, so I decided to whip some up to take along. I used an aged Asiago, which is good choice, but you could also use Parmesan or Manchego. I had some Marcona almonds and their wonderful, buttery flavor was a perfect addition.

Assembly is easy. You can slice the date along the top to faciliate stuffing or just cram the nuts and cheese inside. Used shaved pieces of cheese and cut them in tiny wedges that portrude slightly from the date. Medjool dates are wonderul, but you can use anything you like.

Mangez!

P.s. The dish is vintage Ben Seibel.

The Perfect Eggnog

My friend Alyson (of artbizcoach.com) sent me her family's famous eggnog recipe. Delicious! I asked for some details on its provenance and she filled in the blanks. This recipe is from Aunt Susan's How-To Cookbook from 1951, but Alyson's mother Barbara first made it in 1959, the first year she was married. Alyson said that it's been a part of her holiday for almost twenty years:

"We started making it in Crested Butte. Always on Christmas Eve. Then we put it out in the snow overnight. The icy snow makes the nog thicken and the flavors are just that much better in the morning. Christmas morning just isn’t Christmas without Bert’s eggnog and a good buzz."

If my family imbided, I'd certainly suggest it. Why don't you give it a try? Happy Holidays from big YELLOW bowl!

Recipe: Bert's Eggnog

6 eggs, separated
1 cup sugar
1 pint bourbon
1 jigger rum
1 pint whipping cream
1 pint whole milk

Whip cream. On mixer, beat yolks until very thick pale lemon color. Add sugar gradually, beating well until disolved. Add bourbon and run, pouring it in a very fine streat and beating constantly. This cooks the eggs, so do pour is slowly.

In a big yellow bowl, whip the egg whites until stiff and carefully fold into the whipped cream. Slowly pour the yolk mixture into the whites and cream, folding carefully. Thin with milk to the consistency you like. Refrigerate overnight, perferably outised in the snow with a foil covering. Serve in a mug with freshly grated nutmeg.

Mangez!

Dippy, Spready, Nibbly Things

With the holidays upon us, its time to entertain and everyone is looking for something new and perfect to serve. These are some recipes I like and think you'll enjoy making and serving to friends or family. One of my favorites to make, serve and eat is this delicious cherry-shallot confit. It has that sweet/savory combination of flavors that I love: wonderful, carmelized onion and shallots mixed with cherries and the subtle hint of thyme. Perfect on crusty bread slathered with a simple cheese.



One of the most amazing things about living in Austin is of course Central Market and I'm lucky enough to live just around the corner from the original. I had all of the making for the confit, but needed to pick out the cheese to go with out. Of course, their cheese department is larger than my apartment and I was instantly baffled. I usually serve it with a Machego or Parmesan, but confronted with all of the selection....I balked. Thankfully, CM has the a wonderful staff. The cheese lady asked what I was looking for and I told her about the confit. She suggested several things, but we finally settled on a Camembert made from both sheep and goats milk. Wanting to make sure that it was going to work, she opened on the packages and gave me a taste. Dense and creamy, it was the perfect foil for the confit. There are lots of cheeses that you could use, be adventurous and selective....once the onions and shallots are chopped, this goes together quickly, perfuming the house as it simmers.

Recipe: Cherry-Shallot Confit

2 tbsp. unsalted butter
8 ounces shallots, trimmed and quartered
3-4 medium onions, cut into 8 wedges (sweet if you can find them, but anything works)
1 cup dried cherries, coarsely chopped
6 sprigs fresh thyme
6 tbsp. sugar
1/2 cup Champagne vinegar
Coarse salt and freshly ground pepper

Melt butter in a medium saucepan over medium-low heat. Add shallots, onion, cherries, and thyme. Cover, and cook until shallots and onion are soft and beginning to caramelize, 12 to 14 minutes. Stir in sugar. Continue to cook, covered, until shallots and onion are caramelized, 10 to 12 minutes.

Add vinegar and 1/2 cup warm water. Cook, uncovered, stirring occasionally, until the liquid has evaporated and mixture is deep brown, about 1 hour. Season with salt and pepper. Serve at room temperature. Confit can be refrigerated in an airtight container, up to 1 week.


(Now, if you're lucky enough to have a little leftover, there are several things you can do with it, but for me its grilled cheese. Use the leftover cheese if you have some, or try and spreadable goat or a good melting cheese like fontina. Butter one side of each piece of bread, slather it with cheese and top with the confit. Fry until golden brown and the cheese is nice and melty. Divine!)

Barb-a-licious makes this dip for her annual fall party and other times during the years. It's great with Wheat Thins or some other small cracker, but I think it would also be delicious on cucumber rounds or with celery sticks for the carb-concious. She was kind enough to lend the recipe and let me publish it here. You can use the chutney of your choice, mango may be the standard, but this year she used apple and I thought it was perfect.

Recipe: Chutney Cream Cheese Spread

1 8 oz pkg cream cheese
1/2 cup chutney, apple is good
1-2 tablespoons fresh squeezed lemon juice
1/4 - 1/2 teaspoon each curry, cumin, coriander

Combine all ingredients in food processor until smooth, or a little chunky.

Other recipes on this site you might try are the pimento cheese spread or my mushroom-pecan pate.