Recipe: Lemon Goat Cheese Spread

Recipe: Lemon Goat Cheese Spread
I based this recipe on one I found on-line and served it as part of our Mediterranean dinner in Holland, MI plus at a Swope event the following weekend. It was a hit at both. It's delicious on thinly sliced French bread, but it would be equally good with some special crackers.

8 ounces soft fresh goat cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
3-4 tsp lemon juice
4 teaspoons chopped fresh thyme, plus more for garnish
4 teaspoons grated lemon peel
2 garlic clove, minced
9 teaspoons olive oil
White pepper

Place goat cheese and butter in small yellow bowl, mix with spoon until it begins to combine. Add the lemon juice to the cheese mixture and continue to mix until it is combined, smooth and creamy. Mix thyme, lemon peel and garlic in another small yellow bowl; season with white pepper. Mix half of thyme mixture into goat cheese. Add olive oil to remaining half of thyme mixture. Form cheese into 2, 2 1/2-inch round; flatten slightly. Place in center of plate. Spoon oil-thyme mixture over top of cheese. I used the extra thyme to make the cute little bird's nests around the spread. Garnish with a couple of lemon slices also, if you wish.

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!

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!

Respite

Last week I had a nice little vaca in Chicago/Michigan, the highlight of which include a concert with Tori Amos; Paris photo exhibition at the AIC (not the Toulouse-Lautrec. blech! not blech on T-L, but the exhibition was just boring.); a weekend at Margaret's family's lake house with a whole gaggle of fun people; thrift shopping with Michael, Ryan and Emily; and dinner at Green Zebra (more below). It was nice to leave all of the stress and disorder of packing and moving behind for a couple of days and just....relax.

At the lake house, which is in Holland, Michigan right on the edge of the faucean (faux+ocean=faucean) that is Lake Michigan, everyone pitches in to cook. There is always plenty of sweets, some salting things and more than the crew could possibly eat in three days. On Saturday night, there was some sort of pork on the grill and fresh corn from the farmers markets, plus new potatoes, and Tracy's Asian salad. Sean made a fun Champagne cocktail that was pretty as well as delicious.



I made some peanut noodles that we munched on for the weekend as well as pecan crispies, which are my favorite cookie, despite the fact that they contain no chocolate. Sunday night, John and I cooked a classic southern menu that included mac 'n cheese; Oklahoma hushpuppies (okra fritters); tomato salad; cucumbers in vinegar and fried zucchini. We started with pimento cheese which I molded into the State of Texas per Christine's creative suggestion. For dessert, it was Sex in a Pan, which is the name my college friends gave to one of my mom's classic dessert she calls Four Layer Pie. It really is that good.



Back in Chicago and running around with Michael and Ryan, I had one my favorite dishes from the newly remodeled Joy's Noodles and Rice in Lakeview: Phuket Noodles. I've never seen these on another menu and can't manage to track down a recipe, but they are comprised of delicious spinach noodles, vegetables and tofu in a yellow curry. MMMMM.

Tuesday night we went to Green Zebra which is the new restaurant by Shawn McClain, chef of Spring, and has a vegetable focused menu. It's the reversal of most menus in that it has one or two meat-based dishes and the rest are vegetarian. There are three small-plate course to choose from, which progress from light to heavy, each involving a unique twist on fine ingredients. I started with the avocado panna cotta which was rich and heavenly and topped with spicy, sweet onions. My second course was the crispy sweet potato dumplings in a dandelion miso broth which was followed by the grilled mushrooms with polenta. We each tasted the other's choices and the stand outs were the inside-out coconut spring rolls (not on the on-line menu), the blue-cheese cake and the....let's face it, everything was very good and aesthetically presented. It is a little costly and not somewhere you would eat every week, but well worth a visit. On-line reviews remarked that the service was spotty, which we didn't find to be the case until we were ready to pay the bill. Where do those waiters go once your credit card is on the table?

Returning home, I have a lot of food memories to comfort me as I pack and move.

Recipe: Champagne cocktail


Recipe: Sex in a Pan, aka Four Layer Pie
This is one of my mother's classic desserts. In addition to the chocolate version, she also make lemon and banana. Often, I would return to school from home with a pan of this to share with friends who thought it was so good they dubbed "sex in a pan." It is very good, but it should be pointed out that most of them were virgins.

Crust, Layer One:
1 cup flour
1 stick butter
1/2 cup chopped pecans

Cut together with knives or a pastry cutter and press into a 9x13 pan. Bake at 350 degrees until golden brown.

Layer Two:
8 oz. cream cheese, softened
6-7 oz. Cool Whip
1 cup powdered sugar

In a big, yellow bowl, mix together all three ingredients and spread on top of COOLED crust.

Layer Three:
One large chocolate Jell-O pudding mix, COOLED.

Layer Four:
6-7 ounce Cool Whip.

Chill and garnish with additional chopped pecans, chocolate shavings, etc.

Recipe: Pimento Cheese Spread
This version of the recipe is from Frank Stitt's Southern Table, but you can't go wrong with your own combination of cheddar cheese, mayo (John insists on Miracle Whip, which has a sharper flavor, but its all about preference) and pimentos. The cream cheese in this version is a nice addition.

1 lb. yellow cheddar, grated
1/4 lb. cream cheese, softened
1 tsp. white pepper
3 roasted bell peppers from a jar, coarsely chopped
1/2 cup mayo or Miracle Whip
1 tsp. sugar
Splash of hot sauce
1/8 tsp. cayenne

Combine all ingredients in a bowl and stir to combine. Serve with celery stick or crackers. It also makes a wonderful sandwich filling, especially on toasted bread.

Mangez!