Punch! POW!

There are lots of babies coming our way right now. Our friend's Anna and Chris just gave birth to little Otto in Wichita month or so ago and here in Austin, Kay and Joel are the proud parents of a new little boy. Saturday, Catherine and Shannon threw a baby shower for the upcoming birth of our mutual friends TJ and Heather's little boy. I offered to bring the punch, both an alcoholic and non-alcoholic (for the mom-to-be and other non-drinking guests).

Punch at a shower is a longstanding tradition and when I was growing up at Plainview Baptist Church in Tulsa, OK there were a couple women in the fellowship who had THE punch bowl. (My Mam-ma was one of them and now mom has the bowl, and more cups than you can imagine, to loan out.) I love the idea of THE punch bowl, because its very communal. It's one of those things that not everyone has to own, but is passed around for special events. If you are having a shower or party that necessitates punch, you just call up the person with THE punch bowl and ask to borrow it. That person bring THE punch bowl and everyone enjoys the punch. In the Southern Baptist Church tradition, you would expect some mints and mixed nuts to accompany the punch at a wedding and perhaps some simple tea sandwiches for a shower. Or maybe just cake.

Several years ago, I bought a punch bowl at the Salvation Army for a song. It's white glass, has a stand and is decorated with a grape motif. My punch cups are cut glass, but white, so they coordinate without being too much of a standard set. Although I only use THE punch bowl about once a year for my own purposes, I'm always happy to have the opportunity to lend it for special occasions. And happier still to bring the punch! Next time you're having a party, try one of these recipes instead of making a mixed drink or serving wine and beer. I think your guests will enjoy your thoughtfulness and you'll appreciate doing something different and special. And call me, I'll lend you THE punch bowl.

If you're interested in buying a punch bowl and being one of the people with THE punch bowl, I suggest searching thrift stores and antique malls. I found the following while just out an about:
I encountered this last bowl when out shopping at an antique mall in Ft. Worth with my brother Eric and his wife Becca. It's actually the same pattern as some of the crystal my parents received for their wedding, with an unusual coin motif. The shape is fantastic and it would be a dramatic piece to use for service.


Want a new punch bowl? Look no further than your friends Crate and Barrel store, which always has a couple that would work perfectly. They recently added the Virginia punch set (above and here) and I think with it's nice elevated shape, is the best of the recent offerings.


Recipe: Angel Punch
This simple non-alcoholic punch is flavored with green tea. If you wanted to add a little punch to your punch, you could substitute a dry sparkling wine for the club soda and maybe a little lemon-flavored vodka.

1 cup sugar syrup (1 cup sugar, 1 cup water. Bring to a boil and simmer until the sugar is dissolved. Chill.)
1 pint lemon juice, freshly squeezed
1 quart strong green tea
2 quarts white grape juice
2 quarts chilled club soda

Combine all ingredients except soda and refrigerate until well chilled. Pour into punch bowl and add soda. To keep the punch cold, freeze slices of lemon or some of the punch mixture in ice cube trays. Using ice can dilute the flavor.

Makes about 45 4 -ounce servings.


Recipe: Planter's Punch
A classic southern recipe constructed from fresh fruit juices, rum and club soda, it's perfect for any season.

1 1/2 cups freshly squeezed orange juice (4 to 5 oranges)
3/4 cup freshly squeezed lime juice (5-6 limes)
2/3 cup freshly squeezed lemon juice (4-5 lemons)
1 1/2 cups dark rum
46 ounces of pineapple juice
1/2 cup sugar
1/4 tsp bitters
1 liter club soda

Combine juices in a large container, add rum, sugar and bitter. Stir to combine. Chill until ready to serve. Just before serving, add mixture to punch bowl along with chilled pineapple juice and soda. Use frozen slices of the fruit to keep your punch nice and cold.

Salut!

Protein 2000

When Molly was visiting, we took her to eat at Veggie Heaven, a hole-in-the-wall restaurant on the Guadalupe strip. Is hole-in-the-wall right? At VH, it's definitely not about the decor, which is a strange mishmash of posters, wall art and calendars. It's about yummy Asian food that is completely veggie friendly.

As we perused the menu, which is replete with photographs of every entree, food for the table next to ours was delivered. They had two orders of a half broccoli and half something that looked like breaded meat in some sort of sauce. It looked good. It smelled yummy. A quick perusal of the photo-friendly menu revealed they were eating Protein 2000. I ordered it. It was good. It was very good. And I noticed everyone around me was eating it. It seemed the whole restaurant had ordered Protein 2000.

What is Protein 2000, you ask? The VH menu describes the dish as, "vegetable proteins made of soybeans in a slightly sweet brown sauce with broccoli, garlic, and onions." But what's with the silly name? No idea. Of course, thoughts do turn to Soylent Green, the Charlton Heston 'classic' where the food source turns out to be people. (It's people! Soylent green is people!) But since VH is run by a 'cult' of vegetarian practitioners, we can assume that Protein 2000 is not people.

That's right, VH is run by Falun Gong practitioners, which you probably know because of their persecution by the Chinese government. They are seen by many, including experts in the West, as a cult with questionable practices for followers. But, they run a great restaurant! And you know how I love a cult-run restaurant.

I think they are putting something in that Protein 2000 though. If not, why the strange, futuristic name? And why is everyone ordering it? And why do I think about it all the time and wonder when I am going to get some more Protein 2000? Why have Thursdays become Protein 2000 day?

Today, Katie and I met for lunch at Veggie Heaven and I ordered the Protein 2000 without even looking at the menu. I don't have answers to any of the questions lingering over my plate, but I am going to stop asking them, set back and enjoy my meal. That is what the Protein 2000 is telling me to do.

Mangez!

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.

MT Supermarket

Last Saturday, Leslie and I went to MT Supermarket. It is the anchor in the new Chinatown Shopping Center on North Lamar, almost to Braker that is also filled with all kinds of interesting restaurants. A visit to MT Supermarket is an amazing experience with tons of things to look at. Problem is that I don't know what to do with most of it. On a visit, here is what you might find:

Kewpie Mayonnaise. Just like mom used to make.

An array of fresh noodles in a variety of shapes and sizes. How yummy! In soup, with sesame oil, sauteed vegetable...and on and on and on.

Soy sauce by the gallon!

Strange purple sweets. Sorry, couldn't do it. You try them and let me know.

Wet One's Whistle candies. There are so many wonderful and weird Asian candies that are available, it's difficult to know where to start.

These are some sort of weird, squid dumpling things that are delicious if you like squid. I do not, but I do adore the packaging. If you go and buy some, save it and I'll put it in a frame.

What did I buy?
Spicy dried tofu (delicious crumbled in salads or slice on a bun.)
Leek buns
A little rice paddle with the Double Happiness pattern on it (they have TONS of great kitchen and tableware)
Green Tea Mocchi
Noodles
Sweet Pepper Sauce
Bee and Flower Soap, Sandalwood Scent

What else? I think that's it. MT is always great to visit, and you'll leave with a bag of new food finds.

Do You Say Tomato?

....I say tomatoes and eggs! We saw our friends Molly and David on Friday night and they have chickens! Yes, we have lots of friends with chickens and that, my dutiful readers, is a very good thing. I sliced the tomatoes, added a little salt and pepper and just enjoyed them. The eggs will be consumed very soon.

Thanks guys!

Beans, beans, beans (and Jennie and Paul)

Jennie and Paul!

Jennie and Paul got married on the islands last fall, but had a wonderful celebration of their nuptials a few weeks ago at the Salt Lick BBQ here in Austin. Friends from across the globe were in attendance and it was a blast. The bus driver had great stories about Stevie Nicks and Rufus Wainright, which I can repeat here. Anyway, it was a ton of fun with many, many great people. Congrats guys!

Jennie asked me to prepare some veggie friendly BBQ for the vegetarians, so I prepare my famous seitan BBQ style and made my Mam-ma's baked beans. Angie asked for the recipe, so I thought I would post here.

Recipe: Mildred's Baked Beans

I changed this recipe slightly, but all for the better.

3/4 cup molasses

3/4 cup ketchup

3/4 cup brown sugar

3 tablespoons mustard (I used a spicy brown.)

2 small onion, finely chopped
3-4 cloves of garlic, minced
Salt & pepper to taste
4, 16-oz cans of pinto beans (drained and rinsed)*

Preheat the oven to 350 degrees. Combine the first seven ingredients in a big yellow bowl and stir to combine. Fold in the beans and then transfer to a large casserole. Bake until they sauce is thickened, about an hour. Cover and let stand for about 15 minutes. These are wonderful hot, room temperature or cold from the fridge.

It you 'eat the meat,' feel free to top with bacon. You don't really need to, but you can. You can also top the beans with facon, but cook it separately and then add to the top of your casserole before serving.

The REAL Jennie and Paul!

Mangez!

*7.20.09, The last time I made these I used Bush's mix of Great Northern and Pinto beans, which made for a great combination of textures in the dish. If you can't find the cans of mixed beans, you could always do two cans of each.

Not starving...

...but a little busy. Plus some technical difficulties. Here's a whirlwind update of some fun food things that happened in the past few months:

My friend Gabrielle left Austin for a new job at the Museum of Contemporary Art San Diego. Everyone in the office got together for a farewell bash at the house. My "contributation" was dessert: a three layered confection of chocolate cake and two different mousses.


Kristina and Gabrielle the night of the fond farewell.


I call it, "Chocolate au Gabrielle." It was inspired by a recipe I saw in a magazine and involved baking a double recipe of the Everyday Chocolate Cake in a 9x13 pan. From that, I cut circles with a biscuit cutter and wrapped them in strips of parchment paper. Then, I piped layers of dark and light chocolate mousse and topped with whipped cream. Sounds mighty rich? It was.

Over Labor Day weekend (yes, I'm that far behind!), I was in Holland, MI at the Monahan Compound. I had to work on Friday night and didn't get in until late on Saturday, but John, David and I still made dinner on Sunday night. John made a red sauce and I used to build a lasagna. We collaborated on a white chocolate raspberry tiramisu that was a perfect ending.


John adds the secret ingredient to his special sauce: a silly glance. I have the recipe somewhere and will post as soon as I find it. Of course, I'll probably be dead after John sees this picture, but oh well! It's not like its a photo of a giant bruise on someone's butt. You'll have to scroll down to see that!


The white chocolate raspberry tiramisu. Actually, I usually refer to it as Terrible Sue. The recipe started with one from Giada De Laurentiis, to which we added melted white chocolate to the whipped cream. It was out of site. John has prepared it again and I am going to in the very near future. Promise.

I also spent some time in Chicago with my friends Michael, Ryan and Emily. Ryan and I had breakfast at Victory's Banner, which is vegetarian restaurant run by sari-wearing cult members. I LOVE a restaurant run by a cult, because you always get great service! Anyway, their leader lifts people. That's just what he does.


Breakfast at Victory's Banner with some of the best eggs you will every taste and, of course, fake bacon.

Leslie's mom Lorna who I met over the summer sent me a wonderful stack of cookbooks from her collection. How did she part with them? I certainly don't know, but I really appreciated the package. (Did I send a note? If not, THANK YOU Lorna! Hope to see you in Austin soon.)


I found the charm book and etiquette book at the thrift store, the rest were gifts from Lorna and Mitchell.

For our first holiday party in Austin, we planned a giant bash with lots of appetizer and a punch bowl full of pomegranate champagne punch. Dessert was an array of dippers and chocolate fondue. Everyone made ornaments for the tree and I had a great time. I thought the food turned out perfect, but the thing I was most proud of was the giant serving piece I concocted from the table: a metal pot holder that Mitchell retrofitted to hold plates!


The tree, in all of its glory.


The table, laden with all kinds of savory treats and a very festive punch.


These pictures just don't do my giant server justice. You had to be there. You SHOULD have been there.


Dessert. An array of dippers for a delicious chocolate fondue.


Plates at the ready.


Everyone making ornaments and enjoying the food.


More ornament making.


David and Danette converse in the kitchen.


Some more peeps partying.

For my birthday, we had a potluck. Everyone brought something delicious and we put two tables together to form a giant one and ran every candlestick in the house down the middle: not enough to equal my age, but still quite a statement.


The candles down the center of the table. I think there were twenty-three.


Birthday fun.

Remember the diva chickens? They are a laying! Joel and Kay brought us some of their bounty: beautiful blue eggs with a rich, yellow yolk. I poached them for breakfast. Superb!


These eggs are a beautiful blue that doesn't quite photograph.


But the yolks. You get the picture? Super fresh eggs from friends. What could be better?


Poached on an English muffin with a little cheese and sausage on the side? A great breakfast. The cinnamon rolls are the orange bliss rolls from Whole Foods and they will certainly make your morning.

Are your eyes full? Is your mind brimming with ideas? I'm glad to be caught up...a little.

Mangez!

California

Mitchell, April and Leslie (before the luggage was lost).

I spent the July 4th holiday with Mitchell and our friends April and Leslie in Marina del Rey, but have been too busy to sit down and put pen to paper (or rattle the keys on the keyboard as the case may be.). It was a wonderful trip--the perfect balance of fun activities/outings and sitting around reading, talking or just relaxing.


Getting ready for dinner in the courtyard on our first evening.

Leslie's aunt Mona was very generous and let us stay with her for the entire weekend. She lives in an adorable house with a fantastic courtyard that is only steps from the beach. The consummate hostess, she greeted us with vodka lemonades which we drank in the courtyard while soaking in the sun as fast as we could.


Hanging out in the courtyard.

Learning at the Getty.

Resting at the Getty. (Hey Leslie. TYB. To your right. GOTCHA!)

April and Leslie enjoy a MAJOR mangorita at Baja Cantina.

My dinner: enchiladas with mole sauce and a veggie chimichanga.

Leslie's parents Doug and Lorna came in on Saturday and we had a wonderful time with them exploring the Getty and going to dinner at a great place just down the street called Baja Cantina. The mango margaritas were fantastic, as was the food, and we all had a wonderful meal before walking around the canals of Venice, oogling the huge and expensive homes that surround it.


Dinner in the courtyard with Sean, Doug, Lorna, Mo and Sian. (Yes, that is champagne in the foreground!)

Auntie Mona looks on as Mitchell and Leslie dance. (more champagne? but of course.)

Leslie and Lorna bare footin'!

Mmm. I don't even have to tell you.

Monday night Lorna stuffed us all to the gills with tortellini in a tomato cream sauce, salad and grilled French bread. Dessert was a delectable slice of grilled pineapple with a scoop of ice cream. And dancing. Once the sun went down, there was a lots of dancing and more dancing to any and all music we could find.


The courtyard was packed on the 4th, but we had a reserved table

Of course, July 4th was the highlight of the trip and everyone outdid themselves preparing more food than the guests could possibly eat. Leslie's sister Sian and brother-in-law Mo came in with lots of friends in addition to Mona's friends and other relatives. Lunch was hotdogs, black bean patties a la Leslie, potato salad and all of the wonderful fixings. Dinner was lasagna, salad and bread with an herbed butter Sian made. Dessert was a table laden with cakes, cookies and candies. As the sun went down, we scrambled to the beach to watch the fireworks all over the sky. A perfect evening. A perfect day. A wonderful trip.


Trader Joe's Haul

And what is a wonderful trip without grocery shopping? Grocery shopping, you ask? Of course I go grocery shopping when I'm on vacation. Anyone who lives in a city where there is not a Trader Joe's and visits a city where there is a Trader Joe's and returns home without a shopping bag full of goodies as their carry-on is a fool. A fool I say! I always stock up on TJ chocolate because it's so wonderful and affordable, but this time I also got korma sauce, tortellini, mole, chili-lime cashews, several jellies and much more. Lorna even sent me home with a some tapenade and a bruscheta spread from TJ that we didn't use over the weekend. Isn't she sweet?!

Thank you Mona for the wonderful weekend at your home! Thank you Lorna for all of your wonderful food! Thank you Doug and Sian for driving us to and fro!

Mangez!

Couple of Mojitos, Please

My friend Josh is Spokane, WA wrote after I posted the sangria and mentioned how refreshing mojitos can be. Of course, the best mojitos are made individually and by hand, but who has time to do that when you're trying to entertain a room full of people and keep them all in drinks? Not me. This recipe is the next best thing. Be warned though, after a while the mint will begin to look like wilted spinach. My guests never seem to mind and finish the batch nary a complaint.

Recipe: Mojitos for a Crowd

2 cups (packed) fresh mint leaves
1 1/3 cups sugar
1 1/3 cups fresh lime juice
4 cups light rum (that's right, ya'll!)
Ice
3 cups club soda

Combine the mint, sugar and lime juice in a big yellow bowl or pitcher; mash with a potato masher so the mint releases its flavor. Let stand for at least 15 minutes and up to 2 hours. Stir in rum. Ladle or pour into 16 tall glasses, fill with ice and then add about 3 tbsp. of club soda--a large splah. Garnish with mint and a lime wedge if you want.

Mangez!

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.

Cookies from the Pros Who Knows

From left: moi, Rachel, Anne, Gabrielle, Kristina and Jennifer, all with gifts in hand--or around neck, in my case.

For our department holiday party, we gathered at my boss' house for cookie making, each of us baking a personal favorite. Before we started in the kitchen, we exchanged our Secret Santa presents which had to feature some sort of homemade option and also the color green. I received the most beautiful hand-knitted scarf from Anne, (Thank you!) and it was a lot of fun to see what everyone had come up with.


The burned goat cheese.


Little big-tomato-butt-man.

Everyone brought something savory to nosh while we prepared the cookies and sipped on champagne, wine and port. Anne was making a salad with cherries that are plumped in port and served with a warm goat cheese. But, distracted by our beautiful prezzies, we didn't even notice the burning smell until it was far too late. The holidays are not a time to be brought down by burnt cheese and everyone carried on, with Lisa leading in the creation of a little big-tomato-butt-man from the crudite and other snacks.


Dueling spatulas.

Sacrifices like the one made by the cheese are what makes the rest of the day run like clockwork--a little bloodshed for a lot of happiness. Seven people, two cats and one dog in the kitchen? Pretty crazy, I must say, but we all worked together, passing ingredients and tools to the left, to the right, and flipping them over our heads--a veritable curlinary Cirque de Soleil. Everyone kept an eye on the stove and we turned out tray after tray of delectable treats. The recipes--some classics, some family favorites--are published here for your enjoyment.

Kristina elected to make a classic--Nestle Toll House--and she made them just like my mother always did: some with nuts and some without. It may sound bizarre since I confess my undying love of the pecan crispy below, but I prefer a chocolate chip cookie to be nut free.

Recipe: The real, the original, the authentic Nestle Toll House Chocolate Chip Cookie Recipe
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 eggs
2 cups (12-ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels
1 cup chopped pecans

Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla together in a big yellow bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and pecans.

Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375-degree oven for 9-11 minutes or until golden brown. Let stand for 2 minutes before removing to wire racks to cool completely.



Gabrielle created a twist on a classic by using cherries instead of raisins. These may be wholesome, but they're still delicious, which means you can enjoy them tonight, but feel good about yourself in the morning.

Recipe: Wholesome Oatmeal Cherry Cookies
1/2 cup light brown sugar, packed
1/3 cup sugar
1/2 cup butter, softened
1 large egg
1 tsp. vanilla
1 1/4 cup rolled oats
1/2 cup all-purpose flour
1/2 cup oat bran
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup dried cherries

Preheat oven to 350 degrees.

In a big yellow bowl, cream together the brown sugar, granulated sugar and butter. Add the egg and vanilla and mix until well combined.

In a separate bowl, combine oats, flour, oat bran, cinnamon, baking powder, baking soda and salt. Add to the butter mixture and stir until just blended. Mix in the dried cherries.

Drop the dough in scant 1/4 cup mount about 3 inches apart and flatten slightly with moistened finger--about six cookies per baking sheet. Bake for about 15 minutes, until brown and just firm to the touch. When first removed from the oven, these cookies will be soft and delicate. Carefully transfer them to racks to cool. Makes 10-12 large cookies



Cookies with booze in them?! Alright! Tanks Annnne, thes ar greet.

Recipe: Rum Balls
2 cups fine 'Nilla Wafer crumbs
1 cup powdered sugar
2 tbsp. cocoa
2 tbsp. light corn syrup
1/3 cup rum
1 tsp. orange rind

Combine crumbs, sugar and cocoa. Add corn syrup and rum. Shape mixture into 1-inch balls. Roll in powdered sugar. Store for several days in a tight tin to develop flavor. Roll again in powdered sugar before serving.





Your peanut butter is on my chocolate! Your chocolate is in my peanut butter! Who cares who's fault it is, these cookies that Rachel made are a classic combination of flavors.

Recipe: Peanut Butter Kiss Cookies
1 3/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) margarine, softened.
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
extra sugar
Hershey kisses

Preheat over to 375 degrees.

Mix flour, baking soda and salt together in a small bowl. Beat margarine and peanut butter together, add sugars and beat until well-blended. Beat in egg and vanilla. Beat in flour mixture until combined. Roll dough into one-inch ball and cover in sugar.

Bake on ungreased cookie sheet for 12 minutes. Press an unwrapped kiss into the top of each warm cookie. Makes 3 dozen.


A classic holiday cookie, Jennifer had us all cutting out fun shapes to bake and adorn--but it got too late and we never did decorate. Next time!

Recipe: King Arthur's Special Sugar Cookies
1/2 cup (1 stick) butter
1/2 cup (4 oz.) cream cheese
1 cup granulated sugar
3 eggs
1/2 tsp. to 3/4 tsp. orange oil OR 1 tsp. vanilla plus 1 tsp. almond extract
3 1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp salt

In a big yellow bowl, cream together the butter, cream cheese and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the orange oil (or vanilla and almond extracts) and stir in dry ingredients. Divide the dough in half, wrap each in plastic wrap, and chill for 2 hours.

Preheat the oven to 350 degrees. Between two pieces of wax paper lightly coated with flour, roll one portion of dough out to 1/8-inch thickness. Place the sheet of dough in the freezer (use a baking sheet to support if necessary) for 10-15 minutes while you roll out the second portion of dough. Use a cookie cutter lightly coated with flour, cut into desired shapes and remove to baking sheet.

Bake the cookies for 8-10 minutes, or until light brown. Remove from sheet and cool on a rack. Decorate as desired.


This is one of my favorite cookie recipes, which is surprising since it contains no chocolate. The flavor is addictive and it makes enough to feed a crowd at work or at a party.

Recipe: Pecan Crispies
1/2 cup shortening
1/2 cup butter
2 1/2 cup packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
2 1/2 cups all-purpose flour
1 cup chopped pecans

In a big yellow bowl, beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, and salt; beat until the mixture is combined, scraping sides of bowl occasionally. Beat in the eggs until combined. Beat in the flour on low until combined. Stir in pecans.

Drop dough by round teaspoon about 2 inches apart onto a greased cookies sheet. Bake at 350 degrees for about 12 minutes or until lightly browned and edges are set. The cookies will be puffed, but as they cool will turn crisp with a lovely crackly top. Makes at least 60 cookies.

Mangez!

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.

The BEST Gingershaps

I got this recipe from Teri, the executive secretary at the Wichita Art Museum, who nabbed it from a catalog from Aspen Traders--a trendy women's store. They really are the best I've ever tasted, so I made a batch to take to the work as my first baked goods. I did have a few problems (still trying to get to know my oven) but enough of them emerged unscathed as to constitute a worthy batch.

Recipe: Gingersnaps

Preheat the oven to 350 degrees.

In a large bowl combine:
5 cups flour
4 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 tsp. ginger
1 tsp. ground cloves

Whisk to combine.

Cream together:
3/4 lb. butter
2 cups sugar
Then add:
2 eggs
1/2 cup molasses
Mix until smooth, add dry ingredients and mix until just combined. Roll dough into 1 inch balls (or use a scoop) and then roll in sugar. Bake for 10-12 minutes. Makes at least 4 dozen.

Mangez!

Dining in Madison

Mitchell, Barb and I escaped the hot, humid climes of Kansas for a long weekend in Madison, WI to visit our friends Jessie and Dave. It was my first trip and we had a wonderful time and consumed lots of great food. Here are the highlights:

We had breakfast on Saturday at the Monty's Blue Plate Diner, which served a fantastic breakfast, plus had pies of all sorts and array of vegetarian sandwiches. These included a bar-b-qued seitan sandwich and the Sheldon, Reuben's vegetarian cousin which we sampled later in the trip. The decor was fun and kitschy, with kettles, blenders and other kitchen gadgets outfitted with neon.



For dinner, it was slightly more exotic fare as we sampled east African delights at Buraka. Barb had a Dark & Stormy, which was spiced rum in ginger beer, setting her off on the trail for the best ginger in Wisconsin. (We sampled several before the trip was over) Jessie had a Tusker beer, the flavor of which was a little je n'ais sai quoi? The label, however, was fabulous. Wanting to sample everything, I ordered a combination plate with vegetarian peanut stew and misirwot, served on a piece of their wonderful sourdough flatbread called injera. Tasty and delicious, the misirwrot was a spicy concoction of vegetables and I loved every bite.





Afterwards, we hit Ella's Deli for some ice cream. This kosher establishment not only serves wonderful food, but does it in an environment that is insane. All around you, creatures bob and move, including the family of feet pictured below. The scheme includes giant bananas, sinister clowns and is replete with its own merry-go-round out front (sorry, ice cream not allowed.) And the ice cream?! I had the dark chocolate made with three different kinds of chocolate and it was perfectly creamy and smooth.







Sunday morning means brunch, but at an Asian restaurant? Firefly is a chic little eatery that serves an exotic brunch menu tinged with the flavors of the east. The draw was marscapone stuffed French toast, but I ended up getting the Breakfast Moo Shoo which was eggs, vegetables and hoisin sauce with the little pancakes to wrap them in. A wonderful twist on one my favorite dishes. And did I mention the mimosas? Exotic flavors like guava and pomegranate...





I think everyone's favorite meal was at Himal Chuli, one of two sister Nepalese restaurants in Madison. The food is mostly Indian in flavor and form, with a touch of Chinese. I started with some samosas, which were delicious, crispy and light. A small cup of dal followed and for the main course I had a seitan kabob: perfect pieces of seitan that had been cooked in a spicy mixture of tumeric and curry. Whole wheat flatbread on the side. Everyone agreed that if we'd eaten here on the first day, we wouldn't have eaten anywhere else. After dinner, we headed over to Crave Restaurant and Lounge for a nightcap. This corner bar has swanky sofas, great lights and an amazing list of cocktails. I ordered a Mandarin Martini (even though I try and resist any cocktail named a martini that isn't) which was fantastic though--fresh squeezed oj with a kick.







One of the best meals of the trip was at Jessie and Dave's cute apartment. Dave made vegetarian koftas which were very tasty and Jessie put together a lemon spaghetti from Giadi De Laurentiis' cookbook that was a birthday gift from us this year. Both were absolutely wonderful and it was a pleasure to sit around a table with friends and enjoy good wine, food and conversation.

Recipe: Zucchini-Tofu Koftas (comments are Jessie's)

Super fresh and yummy from the Moosewood Cookbook. For all of the herbs and spices they don't normally have on hand, J&D went to the co-op where they sell them in bulk and got only what we needed.

2 cups grated zucchini (about 1 medium zucchini)
6 large garlic cloves, pressed or minced (but Dave used 2 tbsp. of minced packed garlic)
2 tbsp. olive oil
1 tsp. ground fennel seeds
4 tsp. ground cumin seeds
1 tsp. cinnamon
1 tsp. turmeric
1 tsp. dried mint (or 1 tbsp. fresh)
1 tsp. salt
1/4 tsp. cayenne
2 blocks tofu, pressed and dried
2 tbsp. unbleached white flour
1/2 cup chopped cashews, walnuts or pistachios (we like the cashews!)

Preheat oven to 350 degrees.

In a heavy skillet,saute the zucchini and garlic in the oil, stirring often until most of the moisture has evaporated (5-10 minutes.) Add the spices and cook for one more minute, stirring constantly. Place in a bowl. Crumble in the tofu, add the flour and nuts, and mix well.

Form the mix into golf ball-sized balls (they said walnut, but I think more people can relate to a golf ball than a walnut. Hmf.) Place on an oiled baking sheet and bake until firm, about 20 to 30 minutes. Use this time to make all sorts of ball jokes.

Moosewood suggests the Sweet and Sour Tamarind sauce on page 312. We put out soy sauce and Annie's Sea Veggie and Sesame Vinaigrette, which is the greatest dressing of all time, and it was dee-lish!

Recipe: Lemon Spaghetti

A great meal for those nights that your kitchen is hot and you're in no mood to cook. For non-veggies, goes well with grilled fish. For veggies, really good with koftas or Katie's crunchy tofu.

2/3 cup olive oil
2/3 cup freshly grated Parmesan cheese (or we use Asiago)
1/2 cup fresh lemon juice (from about 2 lemons)
3/4 tsp. salt + more to taste
1/2 tsp. freshly ground black pepper + more to taste
16 oz. dried spaghetti
1/3 cup fresh basil (we can't keep basil, so we always omit)
1 tsp. grated lemon zest (from your 2 juiced lemons)

In a big YELLOW bowl, whisk the oil, cheese, lemon juice, salt and pepper to blend. Set sauce aside. (It can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temp before using.)

Cook spaghetti, and when draining, reserve 1 cup of the cooking liquid. Add spaghetti to the lemon sauce and toss with the basil and lemon zest. Toss with enough reserved cooking liquid ( 1/4 c at a time) to moisten. Season pasta with salt and pepper to taste. Serve and enjoy!!!

**I omit the basil and the cooking liquid. I find that the pasta and olive oil blend well together as is, and do not need to be moistened. Maybe if you were making it ahead of time, but we have always ignored this step.

Mangez!

Vote for John and Jones Soda

John Justin Laseman
Is That Your Final Answer?
2005
Digital

My friend John who is an amazing photographer (you can see more of his stuff here on Flickr) has submitted a photo to be considered for a Jones Soda Label. How cool would that be? You can vote for him here. Do it.