Woodland

Sunday, we joined up with April and Katie for brunch at Woodland. April promised a surprise, which turned out to be LESLIE! Fun, fun...

I'd never been to Woodland before, but it has a fun, funky feel and very good food. It's wasn't super-packed, so we didn't have to wait for a table or feel rushed about our meal. They basically have two breakfast choices, but in reality the choices are limitless. You can get Eggs Benedict with ham, spinach or salmon. There other choice is called 'the morning wood' and features two eggs any style (I had mine poached and they were perfect.) and four side choices from what seems like an endless list. I had tater tots, grits, homemade biscuit (the best biscuit I've ever had outside of my mother's kitchen, I might add.) and a fruit cup that was so much more. Every bite of fruit was perfect, even the cantaloupe. April and Leslie shared a 'mimosa for two,' which we decided was more like a mimosa for the table since it was a carafe of juice and a bottle of Cava. They also have pancakes, french toast and cinnamon rolls--which I intend to try on my next visit.

Woodland

1716 S Congress Ave
Austin, TX 78704
Phone: 512.441.6800

www.woodlandaustin.com

Friday Night Fun

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

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

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

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

Recipe: Lemon Gnocchi with Spinach and Peas

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

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

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

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

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

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

SoCo Treats

Saturday, Katie and I bummed around South Congress doing a little shopping, looking and eating. We popped into Cissi's Market which has all kinds of yummy treats, including some garish sugar cookies that are actually divine. They served them at the docent holiday party last week, and I would say they are possible the best I've ever had.

After walking up and down the street, we decided that a slice from Home Slice would hit the spot. I love Home Slice and I think it's some of the best pizza in town. (Queen of Pies!) I know I'm not alone with these thoughts or any sort of foodie prophet. My only complaint is that everyone KNOWS it's great pizza, so it's always super crowded. Oh well, worth the wait for cold beer and hot pizza. I had a slice of cheese and a slice of margherita.

On the way back to the car, we checked out Big Top Candy Shop, the new candy destination from folks who run Monkey See Monkey Do. What will you find at Big Top? Piles and piles of every kind of candy you could possible want. Piles. I resisted, but I'll be back. AND they have a soda fountain.

Mangez!

Sweet Potato Pumpkin Peanut Soup

Katie came over Wednesday and made a delicious soup (perfect for the finally chilly Austin weather) for us before Project Runway. Get the recipe here, on Katies new tumbler space called Paper Tiger. Grrrrr!

Holiday Blitz

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

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

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

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



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

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

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

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

Happy Holidays!

Simple Fall Dessert

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

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

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

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

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

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

Mangez!

Time to Entertain?

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

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

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

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

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

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

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

Happy Holidays!

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

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

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

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

Looking for a new Creamer/Sugar?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Primizie! Grazie!

Last week, I entertained some guests of the museum at Primizie, a new Italian eatery on east 11th street. Primizie has been running a successful catering company in the city for several years and I guess decided to try their hand at a storefront location.

The decor is modern and simple, but made very warm with the inclusion of wood and other natural materials in the mix. It's slightly cavernous, and while it wasn't busy the evening we were there, I can imagine that it would get rather loud if the space were full. They don't take reservations, but we didn't have any problems with our party of six on a Thursday night. They have a very relaxed 'sit anywhere' policy with the hostess, which always seems to add a little pressure to the diner, especially if you haven't been to the space before. Service was attentive and good for the most part, but our waiter didn't relay the specials (written on a chalkboard far too small for our table to read) until we had been seated for quite a while. They have an interesting wine list and a very full menu.

To start, I had the roasted vegetable salad which was deliciously dressed in a light, but flavorful mixture of oils, vinegars and herbs. It was far more than one person could eat, so I suggest sharing. I especially enjoyed the addition of cauliflower to the mix, and the eggplant was the perfect texture.

For my main course, I was torn between the gnocchi with chanterelles, sweet corn and brown butter sauce and the goat cheese and chive stuffed ravioli in an olive butter. Ultimately, I chose the ravioli and it was delicious. All of their pasta is house made, so the raviolis were large, loosely shaped with a toothy, fresh texture complementary to the filling. The bread they serve on the side is slightly strange, but garlicky with a little crunch of salt--kind of like thick, Italian tortillas.

I didn't stay for dessert, but the offerings were certainly tempting.

Primizie Osteria – Italian Café and Wine Bar
1000 E. 11th Street
Austin, TX 78702
512.236.0088

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.

Have you tried...

The poach pod? I haven't yet, but I might pick one up just to see how it works. According to the instructions, you simply crack an egg into each pod, then float them in simmering water until the eggs are done. It seems these would work well and give you a pefectly poached egg, but I'm unsure if the rounded shape would be ideal for preparing Benedicts, etc.

Yes, that's right. They went ahead and made your life a living hell by creating this awful product. What is it? Munchies. One bag of chips that contains a mixture of Doritos, Cheetos, Rold Gold Pretzels and SunChips. In one bag. Apparently, there is a cheese fix mixture (note the use of the word fix), a flaming hot mixture and a ranch mixture. Of course, you could buy four bags of chips and make this yourself, or you could buy this one bag and eat the entire thing in one sitting. That is what I would do if I were stupid enough to buy a bag. Which I'm not.

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?

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

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

Recipe: Roasted Eggplant Tart

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

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

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

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

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

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

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.

Reading

I received preview copies of two books the last couple of weeks, both interesting reads you might enjoy at the beach or on your travels this summer.

The first, Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone, edited by Jenni Ferrari-Adler, is a compilation of various authors perspectives on cooking for themselves. The title of the book comes from an article written by Laurie Colwin about her own experience upon moving to New York and cooking for herself in a small, kitchen-less apartment. The other stories range from spousal indictments for crimes of food snobbery to poignant remembrances of simpler lives over the stove. Because of its nature as treasury of brief tales, it's simple to pick up and put down as your interest and attention span ebbs and flows.

The second book, Street Food: Exploring the World's Most Authentic Tastes by Tom Kime, traces a culinary adventurer as he traverses country and continent in search of compelling street victuals. It's full of interesting recipes and thoughts about various cuisines. While the book's photography (beautiful) and layout (thoughtful) take you from India to Mexico and onto Morocco, the text cries out for larger treatment as the size is quite diminutive. Perfect to cradle as you sit on the porch and fantasize about curries, but too small to hold up and show your passing neighbor what you are considering making for dinner.

Back to the Cucumber Salad

My paternal grandmother, Lora Mildred Marie Stevenson Whisenhunt (almost Thomas) and me, a few days before my third birthday. (Called Mildred by most, she was Mam-ma to many more people than her grandchildren.) She was to be married the day before my third birthday and would miss my party while on her honeymoon, so we celebrated early.(shown here) Ever year on my birthday, she would call and remind me of how she had missed my third birthday and how we had a special party.

This summer, we have received piles and piles of really exquisite Asian or English cucumbers. These are the very long and slender ones you often find wrapped in plastic at the supermarket and marketed as burp-less or seedless. There are some small seeds, but these are easily scraped out and discarded.

I like to make a crisp, refreshing salad by combining them with onion and some sort of dressing. I usually just use a vinegar and water mixture, but as mentioned a few posts ago I also like to use sour cream and dill which turns them into crunchy/creamy combo.

When I was growing up, I don't think we every had a meal at my Mam-ma's that didn't involve a bowl of cucumbers and onions. She would slice peeled cukes thinly, not bothering to remove the seeds, and mix them with some white onion, white distilled vinegar and a little bit of sugar. Their sharp, astringent taste was always a perfect complement to the casserole or macaroni she had prepared to go with the steak, roast or chicken that was the centerpiece of the meal.

I remember when I was in college, I called her to ask how to make them.

She said, "Just slice up the peeled cucumber, add sliced onion, vinegar, water and a little salt and a little sugar."

I said "How much vinegar? How much water?"

She replied, "Enough."

I inquired again, "But, how much do you start with?"

She stated what would be obvious to someone with experience in the kitchen, "It depends on how many cucumbers you have."

"And what about the sugar? A little or a lot?"

She said, "Until it tastes right."

I admit that occasionally I do use plain white vinegar with my cucumbers, simply because I enjoy the nostalgic taste. (Not Proust's madeleines by any means, but a trip back to my childhood table.) More likely, I use some sort of fruity vinegar, which has a softer flavor. If there is sour cream, I'll mix that in. And I always enjoy a little bit of dill sprinkled over it with some freshly ground pepper. Regardless of what I mix in, I always think about my Mam-ma and our conversation about cucumber salad.

Shopping for Your Kitchen

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

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

Happy shopping!