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!

The Way to My Heart...

...is definitely through my book shelf, specifically my cookbook shelf. My friend Heather came to visit last month for ACL and brought me a lovely little stack of cookbooks for my collection. (Thank you!) Of course, Heather and I go way, WAY back (We were babes in the nursery together and our grandmother's played basketball in high school. Basically, we knew each other before we even knew each other.) and she is a fellow cookbookaholic, so doesn't have to gift her way into my life. But you, dear reader, are you trying to get closer to me but just can't? Are you looking for that special something that will endear me to your forever or for at least two weeks? Vintage cookbooks are the way to go.

Things to consider:
1. Important authors: While I have most of the important texts by Child, Beard, Crocker, Claiborne and others, I don't have all of them. Take a chance, roll the dice--you could come out on top.
2. Illustrations: As an incredibly visual person, I'm oftern drawn more to the photographs or illustrations than text. Initially at least. Look for something specifically indicative of a period. I have a Jell-O cookbook from the 1930s which has the most adorable little deco illustrations of wealthy-looking deco women serving Jell-O. Or their maids serving it. Will I ever make any of those recipes? No, but I do like looking at the pictures.
3. Condition: If it's falling apart, it's probably been loved enough.
4. Hidden secrets: There is nothing I enjoy more than acquiring a cookbook and then finding scraps of recipes inside. Or notes. Or references to other recipes. Those recipe file books? Those are the absolute best.

Domo arigato, Mr. Morimoto

I've received several new cookbooks to review, the most beautiful of which is The New Art of Japanese Cooking by Masaharu Morimoto. You may know this famous chef from Iron Chef America on the Food Network, one of his eponymous restaurants, or his recent appearance on The Martha Stewart Show where he made daikon fettucine. This new publication illustrates how Chef Morimoto stretches the traditional vocabulary of Japanese cuisine to include both Western forms and ingredients. Each recipe, meticulously photographed and detailed, provides introduction to his famous kitchen and innovative palate. Chef Morimoto intersperses recipes with welcome information on the many exotic ingredients and techniques he employs and encourages his reader to try. While many of his ideas are tempting and unusual (like the sushi omelet, frozen lettuce and curried mushroom salad), the one I'm most likely to utilize (or at least borrow from) is the mashed potato soup.

Recipe to try: Mashed Potato Soup with wasabi and chives
1 large baking potato, such as Idaho or russet
1 1/2 sticks unsalted butter
3/4 cup half-and-half
4 cups Dashi
2 tablespoons saki
3 tablespoons soy sauce
salt
1-ounce caviar, optional
freshly grated wasabi, and finely sliced chives for garnish

Prick the potato in a couple of places and steam over boiling water until the potato is tender when pierced with a knife, 30-35 minutes. Allow to cool, then peel potato and rice the potato or force through a fine sieve into a saucepan.

In a small saucepan, combine the butter and half-and-half. Warm over medium heat until the butter melts and the liquid is steaming.

Place the saucepan of mashed potatoes over low heat, then slowly whisk in the hot butter mixture until potatoes are thick and smooth. Cover to keep warm. Bring the Dashi, sake and soy sauce to a boil over high heat. Spoon equal amounts of the mashed potato into four soup bowls. Gently ladle the hot Dashi over and around the potatoes. Top with a spoonful of caviar and garnish with wasabi and chives.

Mangez?

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!

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.

101 Ideas for Quick Summer Meals

Mark Bittman has published an article in the NYTimes with 101 quick ideas for summer meals. Surely there is something in the list that will apeal to you?

Asian Slaw

For lunch today, I adapted an Asian slaw recipe and topped it with delicious vegetarian dumplings from Whole Foods. On the side, tomatoes from the Farm and cucumbers from Jen's amazing cucumber plant. (Already consumed and therefore not pictured!)

Recipe: Dumplings with Asian Slaw
Fresh or frozen dumplings, prepared according to package directions. (The Whole Foods ones are fully cooked and ready to go from the case. I actually enjoy them chilled from the fridge.)
1/4 cup rice wine vinegar (seasoned or not, your choice)
3 tsp. brown sugar
2 tsp. soy sauce
2 tbsp. sweet garlic chili sauce
2 tsp. Sriracha sauce (or more, if you like the heat)
2 tbsp. smooth or crunchy peanut butter
1 12-oz bag broccoli slaw
1/4 cup dry roasted peanuts

In a small yellow bowl, combine the ingredients from rice wine vinegar to peanut butter. Whisk to combine. In a big yellow bowl, toss the broccoli slaw with the dressing then divide between four plate. Top with peanuts and prepared dumplings.

Serves 4.

You MUST Try This Recipe!!

Honestly, I try not to be too pushy. I like to make some suggestions on things I have tried and enjoyed, and if you try and enjoy them, well hey, that's great. But with this post, that hippy/ecumenical/easy going attitude is gone. You MUST try this recipe I have adapted from another I found. It's delicious, creamy, semi-healthy and I am going to serve it the next time I have people over for dinner. Perhaps it will be you. Perhaps not. If you do as you're told, your chances are better.

Recipe: Gratineed Gnocchi with Summer Vegetables

1 16-oz. package of vacuum sealed potato gnocchi
1 tbsp. olive oil
4 small sunburst squash, in a small dice
2 small onions, finely chopped
1 1/2 cups fat free half-and-half
1/2 cup vegetable broth
1/8 cup flour
1/2 tsp. salt
1 tbsp. butter or butter substitute
freshly ground black pepper
Parmesan cheese

Preheat oven to 400 degrees. Lightly grease a casserole dish large enough to hold the gnocchi in one or two layers. Set aside.

In a skillet, heat the olive oil on high heat until the pan is very warm. Add the onion and saute until it begins to soften. About 5 minutes. Add the squash and continue to cook until it begins to brown lightly and soften. About 5-10 minutes more. Let cool slightly, then add to the casserole with the gnocchi, tossing to combine the two a little.

In a small sauce pan, combine the half-and-half, broth and flour. Whisk together and heat over medium heat, continuing to whisk until the liquid begins to simmer and thicken. About 5-10 minutes. Add the butter, salt and pepper to preference. Taste and add additional seasoning. Pour the cream sauce over the gnocchi and stir just a bit, so it all get down into the grooves. Top with 3-4 tablespoons of Parmesan cheese and bake for 30 minutes. Serve with a salad or sliced tomatoes.

There are many other combinations of vegetables you could use in place of the squash and onion mixture. The original recipe used spinach and made the addition of nutmeg. I think mushrooms would be good, with or without asparagus. Likewise, asparagus with small pieces of carrot would also be nice in the spring. Use your imagination and whatever vegetable you like, just make me happy and make this recipe!

Southern Heritage Cookie Jar Cookbook

I'm always on the lookout for cookbooks not represented in my collection and pick things up for different reasons. Sometimes, it's the illustrations that are too great to pass up. On other occasions, the author may be someone important or iconic, and I want the book even though I may never cook out of it. And of course, I actually do pick up cookbooks because I want to use the recipes. That's the case of the latest addition to my library, the Southern Heritage Cookie Jar Cookboo from the publishers of Southern Living which I got while thrift shopping in Owasso, OK.

Admittedly, most of the titles from Southern Living don't have an appeal to me because the recipes within veer too much in the direction of classic American convenience cooking. Occasionally I will find one that is rooted in traditional Southern food ways and worth making, but not often. But this fantastic cookie cookbook is filled with wonderful images that reflect Southern cookie culture in addition to great recipes. If you see it, I suggest you snap it up.

Lately there has been a lot of conversation about Lady Bird Johnson (born Claudia Alta Taylor), widow of the late President L.B. Johnson. Does she really live in a penthouse atop the LBJ Museum and Library? Is she really the person longest protected by the Secret Service? How is she feeling now that she is out of the hospital? Is her brownie recipe better than Katherine Hepburn's? You be the judge, because I'm publishing it here.

Recipe: Lady Bird's Texas Brownies
1/2 cup butter or margarine
1 cup sugar
2 eggs
2 (1-ounce) squares unsweetened chocolate, melted
3/4 cup all-purpose flour
1 tsp. vanilla extract
1/2 cup coarsely chopped pecans

Cream the butter in a big yellow bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well with each addition. Add melted chocolate and beat until blended. Gradually add flour, stirring well. Stir in vanilla and pecans. Pour batter into a greased 8-inch square baking pan.

Bake at 350 degrees for 25 minutes. Cool brownies completely in pan. Cut into 2-inch squares. Yield: About 1 1/2 dozen.

Postscript: Actually, after looking at the recipes, the only differences are the amount of flour (less in Kate's), the type of nut used (Walnuts vs. pecans which I think was the argument that REALLY started the Civil War.), and the addition of salt in Kate's. I do think a taste test is in order!

Polenta and Eggs

Tonight I took the leftover polenta with leeks from Monday, shaped it into little cakes and then topped it with an egg from Molly and David's hens that I fried to perfection. I tried to get the patties crisp by cooking them in a little olive oil. Since the polenta was originally a soft, I only succeeded in warming them, but the result was still a great use of leftovers. A little Parmesan cheese, some lettuce greens dressed in oil and vinegar, a twist of the pepper mill and a delicious and quick weeknight meal is complete.

Yummy Soft Polenta

Sunday was a rainy, dreary day. What better way to cheer it up a little than a big pot of creamy, warm polenta? So that is what I did. April came over and we had a delightful meal and conversation.

The polenta was actually inspired by a bunch of leeks that came from the farm, which I wasn't sure what to do with. I cracked open a couple of cookbooks and found this recipe in the Bon Appétit from last year. It sounded like the perfect thing to do with leeks and the contrast between the creamy polenta and leeks was extremely satisfying. Polenta is pretty straightforward, but does require a little attention and a lot of stirring. There are a few leftovers and I'll probably do something fabulous with them later this week.

Recipe: Soft Polenta with Leeks
3 tablespoons butter
3 large leeks (white and pale green parts only), thinly sliced
2 1/4 cups (or more) water
2 cups good vegetable broth
1 bay leaf
1 cup polenta

1/3 cup freshly grated Parmesan cheese

Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover and cook until leeks soften, stirring occasionally, about 10 minutes. Add 2 1/4 cups water, broth and bay leaf. Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is thick and creamy, stirring often and thinning with more water if necessary, about 20-30 minutes.

Remove pan from heat. Discard bay leaf. Stir in remaining 1 tablespoon butter and Parmesan cheese. Season polenta to taste with salt and pepper. Divide polenta among plates.


For dessert I had few cherries left from the last bag I purchased. These were a big and flavorful variety, so I pitted them and tossed with a couple of handfuls of Texas blueberries. To round out this antioxidant powerhouse dessert, I made a green tea whipped cream. I wasn't sure how this would taste with the fruit, but the slightly sweet and earthy flavor combination was inspired.

Recipe: Green Tea Whipped Cream
In a microwave-safe container, heat 1 1/2 cups of heaving whipping cream on high until it is steaming, about 4-5 minutes. Add four green teabags and let steep while the cream cools to room temperature. Squeeze every last bit of goodness from the bags and then place the cream in the refrigerator to cool. At this point, you can whip it (whip it good! sorry, i couldn't resist) conventionally with a hand mixer, adding 1 1/2 to 2 tbsp. of powdered sugar once it starts to thicken. (Since powdered sugar is cut with cornstarch, it aids the thickening process and is better to use than conventional granulated sugar.) You can also add the very chilled cream to a iSi Cream Whipper, add sugar and process. Either way, add generous dollops to the berry mixture for a wonderful summertime dessert.

Mangez!

Cherry

I never really liked cherries, because I had never really tasted cherries. Not as an adult anyway. I equated cherry with the artificial flavor used in candies, throat lozenges and cough syrup, which couldn't be further from the real thing. Or maraschino cherries, which are an aberration of nature. When I finally tasted cherries several years ago, with an open mind that was not thinking of Jolly Ranchers, I became obsessed. And right now is the season when obsession turns to fanatical obsession, because cherries are everywhere.

Of course, the cherry of all cherries is the Rainier. It is the most difficult cherry to grow and one third of the crop is eaten by very lucky birds. (In the next life, I would like to come back as a bird that feeds on cherries.) The fruit is yellow, with a blush of red like an embarrassed schoolgirl. To me, it tastes like a cherry combined with the most exquisite flower in the garden. Or a cherry, mashed together with a plum and drizzled with just the tiniest amount of honey. Yes, the Rainier are expensive, but worth the small price to enjoy a few at the peak of their ripeness. The little bowl above was full the day before yesterday, and now it's sadly empty. The price per pound isn't that much, when you consider that in Japan they sell for as much as $1 a piece. Per cherry.

When I buy cherries, they usually get eaten out of hand. If I do make something with them, it's a dessert from the Limousin region of France called clafoutis. The recipe I like is from Martha Stewart and makes six small individual servings, perfect topped with a dollop of whipped cream.

Recipe: Cherry Clafoutis
The batter in this recipes puffs to a golden brown cross somewhere between a cake and pudding, gently cradling the cherries. It's doesn't overpower the fruit, acting more like a cherry delivery system. In Limousin, it is conventional to leave the cherries with its pits, allegedly lending a deeper flavor to the dessert. Dangerous, but you're welcome to try it if you like to live on the edge and have a very good dentist.

3 tbsp. sliced almonds (optional)
3 tbsp. unsalted butter, melted
2/3 cup all-purpose flour
2/3 cup plus 2 tsp. sugar
1/4 tsp. salt
4 large whole eggs
3 large egg yolks
1 1/4 cups heavy cream
1 tsp. vanilla extract
Finely grated zest of 1 lemon (optional)
1 pound fresh, ripe cherries, stemmed and pitted

Preheat oven to 350 degrees. Place sliced almonds (if using) on a single layer on a rimmed baking sheet. Toast until they are fragrant, about 5 minutes. Transfer to a wire rack to cool.

Coat six four to five inch diameter ramekins with one tablespoon butter and set aside.

Place flour, 2/3 cup sugar, salt and almonds in the bowl of a food processor fitted with a metal blade; pulse until mixture is finely ground. Transfer to a big yellow bowl, add eggs, egg yolk, 3/4 cup cream, vanilla and lemon zest and whisk to combine. Place in the refrigerator and let set for 30 minutes.

Divide cherries among buttered dishes. Whisk remaining butter into batter and pour over cherries. Place ramekins on a rimmed baking sheet and bake for 20 minutes. Sprinkle with remaining sugar and then bake until tops are golden and bubbly, 15-20 minutes more. Transfer to a wire rack to cool.

Whip remaining cream until soft peaks form and serve on warm or room temperature clafoutis.

Mangez!

From the Farm

Last week I picked up the first delivery from Hairston Creek Farm, our CSA. It was filled with wonderful goodies like asparagus, salad greens, root vegetables and a bunch of chard. I have never prepared chard before, but was very intrigued by the possibilities, so I dug out this recipe from Deborah Madison and have it a shot on Monday night. The result was delicious and satisfying, perfect on a rainy evening. The chard gave the whole dish a silky, buttery taste that was simple and delicious. Try it, you'll like it.

Recipe: Chickpeas and Chard

You don't have to use a mortar and pestle to mash together the garlic and herbs, but it feels and smells great.

2 tbsp. olive oil

1 large onion, finely diced

pinch or 2 of saffron threads

2 garlic cloves

sea salt and freshly ground pepper

1 cup cilantro leaves

1/4 cup parsley leaves

1/2 tsp. ground cumin

2 tsp. tomato paste

2 medium bunches of chard leave, with stems

2 15-oz cans chickpeas (drained and rinsed)

Heat one tbsp of oil in a wide skillet, then add onion and saffron. Cook over medium heat, stirring occasionally, for 12-15 minutes . While it cooks, pound the garlic with 1/2 tsp. salt, cilantro, parsley and cumin into a rough paste. (Or you could use the food processor.) When the onions are golden and soft (they'll be VERY yellow from the saffron, so golden is judgement call) add the herb mixture to the pan with the tomato paste and work into the onions.

Slice the chard leaves off their stems and cook in a pot with two cups of water for about 10 minutes. Move to a colander, leaving water in pot. Trip the chard stems to even lengths, then chop to a fine dice and cook in the reserved water for 10-15 minutes.

Add the chickpeas to the onion mixture with 1 cup vegetable stock or water. Coarsely chop the chard leaves and to the mixture, simmer for 10 minutes and add stems. Taste and season with salt and pepper. Serve with pieces of naan or pita.

Mangez!

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.

Let Them Eat (Jam!) Cake...

Homer Henderson Pierson and Martha Allie Pierson on the front porch of their home in Braxton County, West Virginia.

This recipe has an old pedigree, it comes from my Grandmother Ruth Barbara Pierson Johnson Decker from her mother Martha Allie Pierson (went by Allie) who passed away in the late 1940s, so it was perfected decades ago. The photographs of Allie correspond with my mother's memories, not a happy-friendly type of grandmother, slightly serious and dour. Mean? The cake recipe says otherwise, as it is a masterpiece of brightness and spring.

The finished cake, decorated with flowers for spring. I painted the bunny with my grandmother when I was younger and staying at her house. I think she did most of it, but I must claim responsibility for the pink eye that give it a slightly evil look.

Many recipes utilize jam as a filling between layers of sponge, but this one combines it in the batter along with spices that yield an incredibly moist and delicious crumb. My grandmother said one of her sister-in-laws or cousins or someone made it with store bought jam, a derision aimed at the fact the culprit possessed store bought jam to use rather than any marked difference in the cake. As the recipe states, you can use a combination of the leftover jams from jars in the fridge or a single flavor of your choice. Store bought or homemade, I recommend blackberry.

There was no recipe for an icing, but Grandma mentioned something with brown sugar. I did a little research and found one utilizing both brown sugar (to complement the spices in the cake) and orange juice concentrate (to complement the fruitiness of the jam), and it is perfection.

Recipe: Great-Grandma Pierson’s Jam Cake

1 cup sugar
1 cup butter (2 sticks)
1 cup jam (any flavor, or mixed scraps)
1 cup buttermilk
3 eggs
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon cloves
½ teaspoon nutmeg
½ teaspoon allspice
2 cups flour
1 ½ teaspoon baking powder

Preheat oven to 325 degrees and grease and flour two 8-inch round cake pans.

In a small bowl, sift dry ingredients together. Place jam in a medium-sized measuring cup and slowly add buttermilk, stirring together. In a big yellow bowl, beat sugar and butter together until creamy and light. Add eggs one at a time, beating with each addition.

Alternate mixing in dry ingredients with buttermilk mixture, beginning and ending with dry ingredients until just combined. Divide batter between two pans, bake for 45 minutes or until tester come out clean (the top of the cake will remain fairly moist)

Cool in pans for ten minutes then remove and cool completely. Frost with caramel frosting. You can also put a layer of jam between the cakes, if you like.

Recipe: Orange-scented Brown-sugar frosting

12 ounces cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
2 1/4 cups powdered sugar
1 1/2 tablespoons frozen orange juice concentrate, thawed
1 1/2 teaspoons vanilla extract

Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Add brown sugar; beat until well blended. Add powdered sugar 1/2 cup (scant) at a time, beating well after each addition. Beat in orange juice concentrate and vanilla. Chill until firm enough to spread, about 30 minutes.

Makes about 3 1/2 cups

Mangez! (and Happy Spring!)

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!

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!

Dulce de Leche Brownies

It's funny, because the other day I was looking at the cans of dulche de leche in my pantry and thinking, "What am I going to do with you?" Next day, I find this wonderful recipe for Dulce de Leche Brownies on David Lebovitz's blog from Paris.

In the American South, the Latin American delicacy of dulche de leche is affectionately called "cooked can" and considered very trailer trash. You basically risk life and limb by boiling a can of sweetened condensed milk until it turns to carmel. Luckily, you can also avoid the danger of blowing yourself up by buying it already carmelized in the Hispanic foods section of your local grocery.

The recipe is decadent and delicious because it uses both bittersweet chocolate and cocoa powder. I used the Belgian bittersweet from Trader Joe's that John brought me from Chicago and Penzey's natural cocoa which I think is the best available. Just smell it and you'll understand.

There really wasn't enough batter to layer the brownies as the recipe indicates--in my pan, anyways. Perhaps it was too big? I just put all the batter in the pan, topped with caramel and then swirled it into the batter. Next time, I think I'll try 3/4 cup of sugar instead of the the full cup because the caramel is soooo sweet and I think the contrast with a slightly less sweet brownie would be wonderful. But, end result: these are excellent and I think you should run right out and try them.

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.