tag:blogger.com,1999:blog-7943197492395819092024-03-19T06:22:24.390-05:00Food MuseA blog about food and my road to the Paris Marathon.Gennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-794319749239581909.post-20300869482168489362010-05-24T08:09:00.006-05:002010-05-24T09:41:17.267-05:00Wow! What happened?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1qGSPlGjjnacKM9o_iFoELWRUYLFcS9ytLfZhp2bhtEhq0fPRSm3ZUufht0WRyZH41_hlJEQwuUYYPhAY5R5Sa3x2PH_jJklAkw0KVe9zpIcwmfrh3unpLM9Y_aZOQWC1JumUlwnVlA/s1600/8741138.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1qGSPlGjjnacKM9o_iFoELWRUYLFcS9ytLfZhp2bhtEhq0fPRSm3ZUufht0WRyZH41_hlJEQwuUYYPhAY5R5Sa3x2PH_jJklAkw0KVe9zpIcwmfrh3unpLM9Y_aZOQWC1JumUlwnVlA/s200/8741138.jpg" alt="" id="BLOGGER_PHOTO_ID_5474842889512281922" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtApyOd1SfLDEnBjPuYNvv_mLkJhPmReYsh7VC_lzR2j5uu6oBd8DGSWqO0XuaCHDckjawpixPI2pSdTTvFjtBwxb41i1hLUmkOIA3IQA2saCjmxNoVTJA_NzPpJFcH3fSRltlZa66Rn8/s1600/8738569.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtApyOd1SfLDEnBjPuYNvv_mLkJhPmReYsh7VC_lzR2j5uu6oBd8DGSWqO0XuaCHDckjawpixPI2pSdTTvFjtBwxb41i1hLUmkOIA3IQA2saCjmxNoVTJA_NzPpJFcH3fSRltlZa66Rn8/s200/8738569.jpg" alt="" id="BLOGGER_PHOTO_ID_5474842878878015378" border="0" /></a><br />Officially this blog (and FoodMuse) should be enjoying a well earned retirement. I <span style="font-style: italic;">went</span> to Paris, I <span style="font-style: italic;">ran</span> the marathon, and I came back, so now what?<br />Well, let's just say that I got hooked on the cooking thing : ) I can't imagine just not doing this anymore, and I actually got a bit depressed after returning and realizing that there really wasn't a reason to continue. First let me tell you about the marathon, which is sadly overdue.<br /><br />The marathon was anti-climatic. I arrived in Paris on Friday morning (Paris time), navigated Charles de Gaulle airport and found the train that goes into the city. The ride takes about 45 minutes, at which point I got out at Chatelet and took a metro to the stop near the apartment that I had rented. Of course no was there - (yes, it may be possible for Madame to do the "sheck-in", but you must call). I rolled my luggage along the cobblestoned sidewalks festooned with my various appendages (a.k.a. carry on luggage), found a cafe, and waited. Of course it all worked out. I was cold and bone tired from the trip, but eventually I was able to leave my stuff with Yazmina, the Serbian cleaning lady, found the Monoprix (local supermarket), and eventually found myself alone in my very own (albeit temporarily) Paris flat!!!!!!<br /><br />After a nap and some food I felt much better, and finally went out to explore the neighborhood. I was close to the Tuileries garden and the Louvre, off of Rue St. Honore, an ideal base for exploring the city. On Saturday I went to the Expo and met up with another couple from Austin who were also running the race. I walked along the Champs Elysee and tried to get the lay of the land, since the race would be starting from here.<br /><br />The next day I woke up and tried to get ready. I had set my alarm for 6:30 AM, ate, checked out the weather (sunny and beautiful), made decisions about what to wear - gloves, no, arm warmers, no, sunscreen, yes! Soon it was time to go. I took the metro up to the Arc de Triomphe, tried to find my gate (all the way at the back), and got in line for the port-o-potty. (Can I just talk about the potty options for a minute? OK, there were TWO TWO TWO (2) port-o-potties for CONSERVATIVELY 2,500 people in my gate. There was also a 4 sided contraption that men could sidle up to and relieve themselves - a stand up urinal with concave sides that more or less covered the urinating male from view. Not a prepossessing sight.) Anyway, the race finally started at 9 AM, and I was STILL in line for the port-o-potty.<br /><br />So I finally started out. The first quarter mile was an obstacle course consisting of all the garbage bags and extra clothing that all of the other runners had discarded. I managed to clear the starting mat without breaking anything and set out at a comfortable pace. OK, did I mention the cobblestones? Let's just say that cobblestones are not a known running surface for this runner from Austin Texas - they HURT! My feet HURT, and this was only the beginning of the race... There were beautiful stretches of scenery and many moments where I almost felt like I had to pinch myself so that I could feel like it was really happening. (Here I am RUNNING THE PARIS MARATHON!!!) Running along the Seine, the Left Bank, the Bois de Boulogne... Amazing. The crowd was great, and so many people came out to cheer us on, and believe me, that really helps! Things were actually going pretty well, and then the front came through - about 11:30 or so the wind sharpened, and the temperature dropped precipitously. I checked after the race, and the temperature went down to 34 degrees with a wind of 18-22 mph. Ouch! The lack of facilities continued to be an issue as well, and I spent 30 minutes in line at a McDonalds waiting to use their bathroom, only to return to the course and find that there was a set of port-o-potties about 5 minutes further along the route. (Yes, I asked the volunteers, but they had no idea if there were facilities much less where they were located.)<br /><br />Between all of the unscheduled stops and the cold, my time was a whopping 5 hours and 47 minutes. I think I could have crawled faster. This was really disappointing since I had hoped for about 4 hours and 30 minutes - this is not exactly fast either, and based upon my training times should have been achievable, but it was not even close. Instead of being proud of my achievement I was embarrassed and reluctant to talk about it. I am trying to work through this by attempting to realize that results are not the issue. I got to try something that I had wanted to do, I finished the course, and I was upright at the finish and still running. Not so bad after all.Gennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.com0tag:blogger.com,1999:blog-794319749239581909.post-46520206100845511152010-03-04T09:16:00.000-06:002010-03-04T09:16:39.156-06:00Welcome Spring!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT1hsI2nDWcmhn04yJdI3sxyetf5FTMWeZh24VVZ8a35r3p7x3th3HMWf87aa5VqDJNfOzLsbVXLuZuv0_71CdJZ1g-ojg2tZ9gXzqvqMcVSYhJLZ_-KKmSSgMZFDc47shA3mwLYW7WRI/s1600-h/IMG_4679.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT1hsI2nDWcmhn04yJdI3sxyetf5FTMWeZh24VVZ8a35r3p7x3th3HMWf87aa5VqDJNfOzLsbVXLuZuv0_71CdJZ1g-ojg2tZ9gXzqvqMcVSYhJLZ_-KKmSSgMZFDc47shA3mwLYW7WRI/s160/IMG_4679.JPG" border="0" alt="" style="clear:both;float:left; margin:0px 10px 10px 0;" /></a> After three days of sunshine my bones are finally thawing, and I am willing to be lulled into the belief that Spring may be on the way. This winter has reminded me of all the reasons why I moved to Austin in the first place. As it turns out I have not become any more fond of the cold and damp than when I first drove the UHaul across the Texas state line. And I have had more viruses/colds/and other nasty maladies than I can remember from in any other year. <div>So I REALLY hope that the weather has changed... I love the tender veggies and greens of spring, and I am ready to turn over a new leaf (so to speak :) One of the best ways to showcase these treasures is with a warm salad. I know, I know. Aren't salads supposed to be cold? If you believe that statement, then you too are a victim of the COLD and CRISP brigade, guilty of brainwashing countless innocents by depriving them of the knowledge of the true potential of salads. One of the best qualities of a salad is its versatility - it can indeed be cold and crisp, but it can also be served at room temperature, or slightly warm, utilizing the heat of some of the ingredients to wilt more acerbic greens and provide meltingly tender canvas for its other ingredients. Such is the case of the salad pictured above. This is called a "composed salad" (as opposed to a tossed salad, where all the ingredients are - you guessed it - tossed together). It's actually very easy to make, and just requires a small amount of advance preparation. Be warned though, this will not keep well and so you should only make as much as you will finish at one time.</div><div><br /></div><div>*Warm beet salad with new potatoes and tender greens</div><div>1. Heat oven to 350 degrees. Scrub beets and cut off root and bottom ends. Place beets in foil, drizzle with a little oil if you like, then close the packet making sure that it is well sealed. ***If you are using different types of beets, i.e. red and yellow, make separate packets for each. The cooking time will depend on the size of the beets - medium size beets should take about 40 - 45 minutes. When you can pierce them easily with the tip of a paring knife they are done. Allow beets to cool until you can handle them easily, then peel.</div><div>2. Cook eggs. Place 4 eggs in a saucepan and cover by an inch with cold water. As soon as the water reaches a boil turn off the heat, then cover and allow to stand for 10 minutes. Shell the eggs and set aside.</div><div>3. Find the prettiest new potatoes that you can (I like fingerlings and the little red potatoes), and cook them in salted water for 10-15 minutes. You want them tender but not falling apart.</div><div><br /></div><div>Assembly: Place greens on a pretty platter - I like arugula and torn dandelion greens, but for kids I would just use baby spinach which has a much milder flavor. Arrange sliced beets, halved or quartered new potatoes, and eggs over the greens. Drizzle with your favorite vinaigrette, or make a quick emulsion with a bit of vinegar, grainy mustard, and olive oil. Sprinkle with salt, fresh ground pepper, and enjoy a taste of spring.</div><div><div><div><br /></div></div></div><div style='clear:both; text-align:LEFT'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Gennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.com0tag:blogger.com,1999:blog-794319749239581909.post-24415643662398446282010-01-18T08:28:00.003-06:002010-01-18T09:07:22.746-06:00Citrus sunshine...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBSir19_UjeEtdOkyg-KzWY2Ew1ukst49XZ4IPpJR3lg1IaEaW4PTI9ZJ2HW7bya8_-ff8mLXRclxJuTRvSJU8l_yo25dT38ttcX3Yh8DBKE1QkVgoWoXClyziM4UExjlFQ_0AEcC5gbY/s1600-h/IMG_4611.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBSir19_UjeEtdOkyg-KzWY2Ew1ukst49XZ4IPpJR3lg1IaEaW4PTI9ZJ2HW7bya8_-ff8mLXRclxJuTRvSJU8l_yo25dT38ttcX3Yh8DBKE1QkVgoWoXClyziM4UExjlFQ_0AEcC5gbY/s200/IMG_4611.JPG" alt="" id="BLOGGER_PHOTO_ID_5428096432157191106" border="0" /></a>Here in Austin TX we have gotten our share of sunny citrus to brighten the week's overcast skies.<br /><br />On Friday I picked up gorgeous Moro blood oranges and used them to make a sauce and garnish for homemade angel food cake. I adapted a recipe from the store, and simply reduced 1 1/2 cups of fresh squeezed juice, added some superfine sugar and honey and just let it cook down until it was glossy and coated the back of a spoon. Then I made a simple caramel (1c sugar: 1/2c water) and coated Moro orange slices with the result.<br /><br />I put the slices on parchment and before serving decorated the top of the cake with the sliced oranges and random pieces of the caramel. The sliced cake was served in a pool of the blood orange reduction. It was lovely. The sauce added a thrilling floral, aromatic note to the homier scents of almond and vanilla, and for a moment I also felt as if I might be on a faraway island in the Mediterranean... <!--EndFragment-->Gennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.com2tag:blogger.com,1999:blog-794319749239581909.post-34809584861499548702010-01-09T11:53:00.006-06:002010-01-09T13:16:54.616-06:00Make this now!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBQ92bLYt8BBZQI_T34CelAQruyfzC6jCt0x46800Lg_ABR-_O_JuI-zEnMt158r8E9zKoBO558mtpB60k3pgPEvvGhT_eklvx6fblPTZxX6rwk1Bg837LTI6xaJP7iuLw_wMJRz-pVog/s1600-h/IMG_4596.JPG"><blockquote><img style="cursor: pointer; width: 200px; height: 141px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBQ92bLYt8BBZQI_T34CelAQruyfzC6jCt0x46800Lg_ABR-_O_JuI-zEnMt158r8E9zKoBO558mtpB60k3pgPEvvGhT_eklvx6fblPTZxX6rwk1Bg837LTI6xaJP7iuLw_wMJRz-pVog/s200/IMG_4596.JPG" alt="" id="BLOGGER_PHOTO_ID_5424820272878025410" border="0" /></blockquote></a><br />This is a great, easy weeknight dinner that can be put together in a snap. Since both items go in the oven to cook, it's also great to make during cold weather.<br />*Roast pork tenderloin<br />*Baked spaghetti squash with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Parmesan</span><br />(By the way, both the tenderloin and organic spaghetti squash were on sale this week at CM, so it's a good time to try this.)<br /><br />Preheat oven to 375 degrees. Wash the outside of the spaghetti squash, then cut it in half - these are pretty tough so you will need a sharp knife and a sturdy surface. Remove the seeds from each half. (I use a teaspoon to scrape out the inside by cutting into the flesh just slightly - you will get the hang of it soon enough. If it gets slippery just use a paper towel to hold the outside edge as you scrape.)<br /><br />Place the squash cut side down in a 9x13 pan that has been oiled with a teaspoon or so of olive oil. Cover the pan with foil and place in the oven, set the timer for 30 minutes.<br /><br />Remove tenderloin from the package and dry with a paper towel. Put a heavy bottom skillet or saute pan over medium/high heat on the stove - you want this to get jot as you season the meat.<br />- Crush a garlic clove with the flat of your knife so that the skin slips off. Quickly rub the crushed clove over the surface of the tenderloin - you are "scenting" the meat but not really using the garlic clove itself (it would burn and get bitter if you put it in the skillet as you brown the meat).<br />- Season the tenderloin with some kosher salt and freshly ground black pepper. Add a small amount of olive <span class="blsp-spelling-error" id="SPELLING_ERROR_1">oil</span> to the hot skillet, swirl it around and then add the tenderloin to the pan.<br /><br />Brown the meat on all sides. DO NOT MOVE the meat until each side is brown and releases easily - remember you are not cooking the meat this way, you are searing and browning it. The whole procedure should take you about 5-6 minutes total.<br /><br />Once the meat is browned on all sides take the pan and place it in the oven. (Make sure your pan is oven safe.) Let the pork cook for about 15-20 minutes in the oven. The internal temperature should reach 145 degrees (good to check with an instant thermometer), but remember that the temperature will continue to rise by about 10 degrees - because <span style="font-weight: bold;">it's still cooking</span> - as the meat rests. I usually aim for about 140, then let the meat rest as I finish getting everything else ready. ***Why am I telling you to "rest" the meat? This step is essential to getting juicy meat from your oven. The meat (pork, beef, chicken, what have you) finishes cooking as it sits, covered loosely with foil, and the juices redistribute themselves throughout the roast giving you a juicy, flavorful result.***<br /><br />Remove squash from oven. Hold squash edges with a cloth or paper towels so that you don't burn yourself, then with a fork pull strands of the squash from the interior. (The texture of the squash is already like this, so you are just helping the process along.) Put all the squash into a bowl, then add a little butter or olive oil, a 1/2 tsp. or so of KOSHER salt (if using table salt use half the quantity), some fresh ground black pepper, and about 1/4 to 1/2 cup coarsely shredded <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Parmesan</span>. Taste it! Does it need more salt, more pepper? More cheese?<br /><br />Slice the pork and pour the accumulated juices over the meat. Serve with the spaghetti squash, some of the cranberry grape compote (see previous "Make it Now!), and maybe a bowl of the carrot ginger soup. A nutritious, colorful, and easy menu that everyone will enjoy!<br />*FYI - the photo is of the leftover spaghetti squash, which I heated up with some extra cheese, sliced avocado, grilled whole wheat tortillas, and smoked coho salmon for Ione's lunch today. She gave it 2 thumbs up!Gennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.com2tag:blogger.com,1999:blog-794319749239581909.post-87893870585588603662010-01-08T17:57:00.002-06:002010-01-08T18:37:22.359-06:00What I am thinking about this week...Today I woke up to an impossibly cheery announcer on KUT chirping that it was 24 degrees in Austin. I'm pretty sure I moved to Austin just so that I would never have to hear these kinds of announcements again, but apparently it's not working this week.<br /><br />This kind of cold makes me want to dive head first back into bed, and after the covers are dragged off, it makes me want to go straight to the kitchen and start cooking some comfort food. "Comfort food" is a term that is everywhere these days, but what really is "comfort food"? Is it the food of our childhood? (As a kid in Portugal I remember eating some kind of dried meat pastries that were put in hot sweet tea, and I have NEVER found myself craving those...) But familiar <span style="font-style: italic;">is</span> a quality that is welcome in comfort food. As I walked into my daughter's elementary school today I smelled pizza - the kind of pizza served by lunch ladies in a cafeteria, and I was right back at Nokomis, my old elementary school, with a massive craving for 2 slices of that Friday pizza hot lunch.<br /><br />Nostalgia aside, I don't really want cafeteria pizza to warm me during the remainder of the Arctic cold spell. But I do want warm delicious food, that is immediately identifiable. Nothing strange, no food that causes even a hint of hesitation before springing fully loaded onto my mental taste buds. I want tomato soup. I want baked macaroni and cheese - the kind with cheddar and gruyere and buttery crumbs on top, that sends out sirens of fragrance to call you as it emerges golden and bubbling from the oven. Let's face it - I want a chocolate cream pie. So that's what I'm making - a wonderful creamy tomato soup, baked mac & cheese, some hot yeast rolls, pork tenderloin, and chocolate cream pie. A warm embrace of food to keep the cold out.Gennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.com2tag:blogger.com,1999:blog-794319749239581909.post-43444243804943028502010-01-06T08:29:00.003-06:002010-01-06T09:11:23.215-06:00Make this Now!Today I am going to give you a recipe for Carrot Ginger Soup. This is hands-down the tastiest, easiest, most nutritious soup that you can make with practically no effort, and I guarantee that you and your kids will both love it. If you have no kids try it out on your pets, I'm sure they'll love it too.<br /><br /><span style="font-weight: bold;">Carrot Ginger Soup</span><br />2 lbs. organic carrots, peeled<br />1 large sweet onion or 2 smaller yellow onions<br />2 inch piece of fresh ginger, peeled<br />4 Tbsp. butter<br /><br />Melt butter in a large pot. Add roughly chopped onion to the butter and sweat over medium heat until translucent. Meanwhile, chop carrots into 1 to 2 inch pieces, then add to the pot along with the ginger and about 1 1/2 tsp kosher salt. (To use fresh ginger just break off a piece about the size you want to use, peel the thin skin from the exterior with a vegetable peeler, then cut into quarter inch rounds.)<br /><br />Turn the heat to low, cover the pot, then set a timer for 15 minutes and let the vegetables sweat. (Check occasionally. If your heat is low, the carrots and onion will be releasing juices and smelling heavenly.) After 15 minutes, add about 2 quarts filtered water to your pot. Bring to a boil, then turn down the heat and simmer for about an hour to an hour and a half.<br /><br />Puree the soup using an immersion blender, or in batches using a blender or food processor. Adjust the salt, and add 1 cup milk (or more) to bring it to the desired consistency.<span style="font-weight: bold;"></span><br /><span style="font-weight: bold;">VARIATIONS</span> - You can make the soup with olive oil instead of butter, and adjust the consistency with broth instead of milk. I usually do this when I am making the soup for myself. In this case use about 3 TBSP olive oil at the beginning, then adjust consistency with a can of low sodium chicken broth at the end.<br /><br />Yum! I decided yesterday that I needed to make a big batch to have in the fridge. I had oral surgery on Monday, and after suffering through a day and a half of commercially prepared cream-of-something soup I took out the soup pot and decided to remedy the situation. I still look like a chipmunk, but at least now I look like a happy chipmunk.Gennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.com0tag:blogger.com,1999:blog-794319749239581909.post-84397254426198160752010-01-03T15:01:00.006-06:002010-01-03T17:07:06.281-06:002009 Top 10 list<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2XbgDgZSx6Wf_yUlB-_gGRKEg5iFHbox1AICTggRUAJfCfux3zVk-bq2J1az-hyAxSkF-aIzpZVucbFhmhPiht7cBkefBRvPtHz2IXS7dOz5IeHO8j4peoiqQt7nlQRFhMpIjU-hKfGc/s1600-h/IMG_4580.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2XbgDgZSx6Wf_yUlB-_gGRKEg5iFHbox1AICTggRUAJfCfux3zVk-bq2J1az-hyAxSkF-aIzpZVucbFhmhPiht7cBkefBRvPtHz2IXS7dOz5IeHO8j4peoiqQt7nlQRFhMpIjU-hKfGc/s200/IMG_4580.JPG" alt="" id="BLOGGER_PHOTO_ID_5422653942582205506" border="0" /></a><br />2009 was actually a great year, not least of which is that I started my little business, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">FoodMuse</span>. I LOVE LOVE doing it. I love the menu planning, I love the cooking, but most of all I LOVE my clients. (I do not love the paperwork or creating invoices, that part is really uninspiring.)<br /><br />I feel so lucky every day that I get to do this - I still pinch myself when I start in the morning and realize that instead of a dreary office with 300+ emails in my Inbox to scan, I get to make a sponge to use for a yeast bread later in the day. My "To Do" list contains items that I will actually check off at the end of the day - and the results will be tenable and delicious.<br /><br />So in no particular order, here are the things that I most enjoyed cooking this past year:<br /><br />1. OK, really, the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Rosh</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Hashanah</span> brisket was magical. Ditto on the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">pillowy</span>, golden <span class="blsp-spelling-error" id="SPELLING_ERROR_4">challah</span> bread that went along with it. (The matzoh ball soup not so much - the matzoh balls broke apart. It could have been better.)<br />2. The big vegetarian pot pie with root vegetables. Honestly, I am really scared that I will never be able to produce one that good again.<br />3. The <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Bolognese</span> sauce with rigatoni. That sauce was a revelation in flavor. I did not know that anything could really become that dense, that layered, that complex, given a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">few</span> ingredients and a lot of time to simmer.<br />4. <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Hmmmm</span>. There's definitely a tie brewing between the Chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Tagine</span> and the Glazed Pork Tenderloin... No, I take it back. The Chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Tagine</span>. Definitely. That dish was also a revelation - I just didn't know that green olives and dusky apricots could marry so well with chicken and Moroccan spices.<br />5. If I was being reasonable this spot would now go to the Pork, but I will continue to be capricious, so instead it's the Butternut Squash Risotto. Lovely, creamy, almost unctuous --- the rice and <span class="blsp-spelling-error" id="SPELLING_ERROR_10">parmesan</span> perfectly balanced the sweetness of the roast squash and tang of fresh sage.<br />6. The Creamy Potato Soup I made two days ago. (OK, if I were going to be strict about the rules, I would have to save this for next year, but gosh darn it, it was just TOO GOOD.) It's amazing that such a paucity of ingredients should result in something so magical.<br />7. Giant molasses ginger cookies.<br />8. Cheesecake brownies.<br />9. Yeast Rolls.<br />10. Apple Butter - a total pain to make, but worth it for the results.<br /><br />I hope that you too enjoyed 2009 and I wish you a wonderful year to come!<br /><br /><p class="MsoNormal"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></p> <!--EndFragment-->Gennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.com0tag:blogger.com,1999:blog-794319749239581909.post-6402936776742307782010-01-03T09:15:00.005-06:002010-01-03T09:32:19.200-06:002009 menusSorry for the uninteresting post - this is something of an "aide memoire" for me so that I have a reference in the future.<meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 11"> <meta name="Originator" content="Microsoft Word 11"> <link rel="File-List" href="file://localhost/Users/gennydalton/Library/Caches/TemporaryItems/msoclip1/01/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>698</o:Words> <o:characters>3980</o:Characters> <o:lines>33</o:Lines> <o:paragraphs>7</o:Paragraphs> <o:characterswithspaces>4887</o:CharactersWithSpaces> <o:version>11.1282</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:donotshowrevisions/> <w:donotprintrevisions/> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:usemarginsfordrawinggridorigin/> </w:WordDocument> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:"Times New Roman"; panose-1:0 2 2 6 3 5 4 5 2 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} @font-face {font-family:"Courier New"; panose-1:0 2 7 3 9 2 2 5 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} @font-face {font-family:Wingdings; panose-1:0 5 2 1 2 1 8 4 8 7; mso-font-charset:2; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:0 0 256 0 -2147483648 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman";} table.MsoNormalTable {mso-style-parent:""; font-size:10.0pt; font-family:"Times New Roman";} span.blsp-spelling-error {mso-style-name:blsp-spelling-error;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in .7in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:90057151; mso-list-type:hybrid; mso-list-template-ids:2042560302 67698693 67698691 67698693 67698689 67698691 67698693 67698689 67698691 67698693;} @list l0:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; font-family:Wingdings;} @list l1 {mso-list-id:210462399; mso-list-type:hybrid; mso-list-template-ids:-144804192 67698693 67698691 67698693 67698689 67698691 67698693 67698689 67698691 67698693;} @list l1:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; font-family:Wingdings;} @list l2 {mso-list-id:244338427; mso-list-type:hybrid; mso-list-template-ids:-1960928402 67698693 67698691 67698693 67698689 67698691 67698693 67698689 67698691 67698693;} @list l2:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; font-family:Wingdings;} @list l3 {mso-list-id:351494094; mso-list-type:hybrid; mso-list-template-ids:1294493188 67698693 67698691 67698693 67698689 67698691 67698693 67698689 67698691 67698693;} @list l3:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.75in; mso-level-number-position:left; margin-left:.75in; text-indent:-.25in; font-family:Wingdings;} @list l4 {mso-list-id:426776358; mso-list-type:hybrid; mso-list-template-ids:-1882394930 67698693 67698691 67698693 67698689 67698691 67698693 67698689 67698691 67698693;} @list l4:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; font-family:Wingdings;} @list l5 {mso-list-id:537548192; mso-list-type:hybrid; mso-list-template-ids:1375134030 67698693 67698691 67698693 67698689 67698691 67698693 67698689 67698691 67698693;} @list l5:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; font-family:Wingdings;} @list l6 {mso-list-id:566037314; mso-list-type:hybrid; mso-list-template-ids:909431724 67698693 67698691 67698693 67698689 67698691 67698693 67698689 67698691 67698693;} @list l6:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; font-family:Wingdings;} @list l7 {mso-list-id:612445219; mso-list-type:hybrid; mso-list-template-ids:-256444516 67698693 67698691 67698693 67698689 67698691 67698693 67698689 67698691 67698693;} @list l7:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; font-family:Wingdings;} @list l8 {mso-list-id:987436768; mso-list-type:hybrid; mso-list-template-ids:2061383222 67698693 67698691 67698693 67698689 67698691 67698693 67698689 67698691 67698693;} @list l8:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; font-family:Wingdings;} @list l9 {mso-list-id:1087772924; mso-list-type:hybrid; mso-list-template-ids:1899016156 67698693 67698691 67698693 67698689 67698691 67698693 67698689 67698691 67698693;} @list l9:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; font-family:Wingdings;} @list l10 {mso-list-id:1087846872; mso-list-type:hybrid; mso-list-template-ids:-1753423160 67698693 67698691 67698693 67698689 67698691 67698693 67698689 67698691 67698693;} @list l10:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; font-family:Wingdings;} @list l11 {mso-list-id:1133135609; mso-list-type:hybrid; mso-list-template-ids:-332368516 67698693 67698691 67698693 67698689 67698691 67698693 67698689 67698691 67698693;} @list l11:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; font-family:Wingdings;} @list l12 {mso-list-id:1260604634; mso-list-type:hybrid; mso-list-template-ids:167535932 67698693 67698691 67698693 67698689 67698691 67698693 67698689 67698691 67698693;} @list l12:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; font-family:Wingdings;} @list l13 {mso-list-id:1273514948; mso-list-type:hybrid; mso-list-template-ids:-478514274 67698693 67698691 67698693 67698689 67698691 67698693 67698689 67698691 67698693;} @list l13:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; font-family:Wingdings;} @list l14 {mso-list-id:1461608489; mso-list-type:hybrid; mso-list-template-ids:-1703137426 67698693 67698691 67698693 67698689 67698691 67698693 67698689 67698691 67698693;} @list l14:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; font-family:Wingdings;} @list l15 {mso-list-id:1836795155; mso-list-type:hybrid; mso-list-template-ids:1735041808 67698693 67698691 67698693 67698689 67698691 67698693 67698689 67698691 67698693;} @list l15:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; font-family:Wingdings;} @list l16 {mso-list-id:2073117067; mso-list-type:hybrid; mso-list-template-ids:1242227648 67698693 67698691 67698693 67698689 67698691 67698693 67698689 67698691 67698693;} @list l16:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; font-family:Wingdings;} ol {margin-bottom:0in;} ul {margin-bottom:0in;} --> </style> <!--StartFragment--> <p class="MsoNormal"><b>September 6, 2009<o:p></o:p></b></p> <ul style="margin-top: 0in;" type="square"><li class="MsoNormal" style="">Challah French Toast</li><li class="MsoNormal" style="">Tuscan White Bean Soup</li><li class="MsoNormal" style="">Potato Bread</li><li class="MsoNormal" style="">Rigatoni with Sauce Bolognese<o:p></o:p></li><li class="MsoNormal" style="">Grilled Mediterranean Vegetables</li><li class="MsoNormal" style="">Double Chocolate Brownies</li></ul> <p class="MsoNormal"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></p> <p class="MsoNormal"><b>September 13, 2009<o:p></o:p></b></p> <ul style="margin-top: 0in;" type="square"><li class="MsoNormal" style="">Blueberry buttermilk pancakes</li><li class="MsoNormal" style="">Fennel and tomato soup</li><li class="MsoNormal" style="">Honey whole wheat bread</li><li class="MsoNormal" style="">Sweet potato puree with roasted pears</li><li class="MsoNormal" style="">Maple glazed pork tenderloin</li><li class="MsoNormal" style="">Pesto</li><li class="MsoNormal" style="">Roasted red peppers</li><li class="MsoNormal" style="">Grilled asparagus</li></ul> <p class="MsoNormal"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></p> <p class="MsoNormal"><b>September 14, 2009 – vegetarian menu<o:p></o:p></b></p> <ul style="margin-top: 0in;" type="square"><li class="MsoNormal" style="">Maple Apricot Granola</li><li class="MsoNormal" style="">Tuscan White Bean Soup (vegetarian version)</li><li class="MsoNormal" style="">Potato Bread</li><li class="MsoNormal" style="">Manicotti</li><li class="MsoNormal" style="">Grilled asparagus</li><li class="MsoNormal" style="">Peach Pie</li></ul> <p class="MsoNormal"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></p> <p class="MsoNormal"><b>September 20, 2009<o:p></o:p></b></p> <ul style="margin-top: 0in;" type="square"><li class="MsoNormal" style="">Wheat Bran Muffins with Raisins</li><li class="MsoNormal" style="">Matzoh Ball Chicken Soup</li><li class="MsoNormal" style="">Challah Bread</li><li class="MsoNormal" style="">Brisket With Cinnamon and Plums</li><li class="MsoNormal" style="">Glazed Carrots</li><li class="MsoNormal" style="">Apple Sauce</li><li class="MsoNormal" style="">Caramel and Orange Flan</li></ul> <p class="MsoNormal"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></p> <p class="MsoNormal"><b>September 28, 2009<o:p></o:p></b></p> <p class="MsoNormal"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></p> <ul style="margin-top: 0in;" type="square"><li class="MsoNormal" style="">Gingerbread pancakes<o:p></o:p></li><li class="MsoNormal" style="">Shrimp and sausage gumbo <o:p></o:p></li><li class="MsoNormal" style="">Basmati rice <o:p></o:p></li><li class="MsoNormal" style="">Sweet corn pancakes <o:p></o:p></li><li class="MsoNormal" style="">Southern greens<o:p></o:p></li><li class="MsoNormal" style="">Sourdough boule<o:p></o:p></li><li class="MsoNormal" style="">Strawberry rhubarb pie<o:p></o:p></li></ul> <p class="MsoNormal" style="margin-left: 0.25in;">
<br /></p><p class="MsoNormal" style="margin-left: 0.25in;">Vegetarian menu:<o:p></o:p></p> <ul style="margin-top: 0in;" type="square"><li class="MsoNormal" style="">Gingerbread pancakes<o:p></o:p></li><li class="MsoNormal" style="">Sourdough Boule<o:p></o:p></li><li class="MsoNormal" style="">Butternut squash soup<o:p></o:p></li><li class="MsoNormal" style="">Grean beans<o:p></o:p></li><li class="MsoNormal" style="">Veggie Chili<o:p></o:p></li><li class="MsoNormal" style="">Strawberry/rhubarb pie<o:p></o:p></li></ul> <p class="MsoNormal"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></p> <p class="MsoNormal"><b>October 4, 2009<o:p></o:p></b></p> <ul style="margin-top: 0in;" type="square"><li class="MsoNormal" style="">Blueberry pancakes<o:p></o:p></li></ul> <ul style="margin-top: 0in;" type="square"><li class="MsoNormal" style="">Carrot and Ginger Soup<o:p></o:p></li><li class="MsoNormal" style="">Chicken Tagine with lemon and olives<o:p></o:p></li><li class="MsoNormal" style="">Couscous Pilaf with Pine Nuts<o:p></o:p></li><li class="MsoNormal" style="">Stir fried Green Beans with garlic slivers<o:p></o:p></li><li class="MsoNormal" style="">Honey Whole Wheat bread<o:p></o:p></li><li class="MsoNormal" style="">Molasses Spice Cookies<o:p></o:p></li></ul> <p class="MsoNormal" style="margin-left: 0.25in;">extras:<o:p></o:p></p> <p class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family:Wingdings;">§<span style=";font-family:";font-size:7pt;" > </span></span><!--[endif]-->grilled chicken breasts<o:p></o:p></p> <p class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family:Wingdings;">§<span style=";font-family:";font-size:7pt;" > </span></span><!--[endif]-->tomato basil sauce
<br /><!--[if !supportLineBreakNewLine]-->
<br /><!--[endif]--><o:p></o:p></p> <p class="MsoNormal"><b>October 11, 2009<o:p></o:p></b></p> <ul style="margin-top: 0in;" type="square"><li class="MsoNormal" style="">Maple Apricot Granola with candied ginger<o:p></o:p></li><li class="MsoNormal" style="">Cuban Black Bean Soup<o:p></o:p></li><li class="MsoNormal" style="">Corn Bread<o:p></o:p></li><li class="MsoNormal" style="">Grilled Shrimp <o:p></o:p></li><li class="MsoNormal" style="">Red Mole with Pork Loin<o:p></o:p></li><li class="MsoNormal" style="">Basmati Rice<o:p></o:p></li><li class="MsoNormal" style="">Grilled Asparagus<o:p></o:p></li><li class="MsoNormal" style="">Chocolate Mousse<o:p></o:p></li></ul> <p class="MsoNormal"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></p> <p class="MsoNormal"><b>October 14, 2009<o:p></o:p></b></p><!--[endif]--><o:p></o:p> <p class="MsoNormal">Vegetarian Menu:</p> <ul style="margin-top: 0in;" type="square"><li class="MsoNormal" style="">Blueberry pancakes<o:p></o:p></li></ul> <ul style="margin-top: 0in;" type="square"><li class="MsoNormal" style="">Carrot and Ginger Soup<o:p></o:p></li><li class="MsoNormal" style="">Challah Bread</li><li class="MsoNormal" style="">Spinach Lasagna<o:p></o:p></li><li class="MsoNormal" style="">Grilled Mixed Vegetables with thyme<o:p></o:p></li><li class="MsoNormal" style="">Chocolate Mousse<o:p></o:p></li></ul> <p class="MsoNormal"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></p> <p class="MsoNormal"><b>
<br /></b></p><p class="MsoNormal"><b>October 21, 2009 also 10/26<o:p></o:p></b></p><!--[endif]--><o:p></o:p> <p class="MsoNormal">Menu:<span style=""> </span><span style=""> </span></p> <ul style="margin-top: 0in;" type="square"><li class="MsoNormal" style="">Pumpkin spice bread<span style=""> </span><span style=""> </span></li><li class="MsoNormal" style="">Cream of mushroom soup <span style="font-weight: bold;">or</span> White Bean Soup w/rosemary<span style=""> </span></li><li class="MsoNormal" style="">Yeast rolls<span style=""> </span><span style=""> </span></li><li class="MsoNormal" style="">Butternut squash risotto<span style=""> </span><span style=""> </span></li><li class="MsoNormal" style="">Roast pork with fresh sage<span style=""> </span><span style=""> </span></li><li class="MsoNormal" style="">Snap Beans<span style=""> </span><span style=""> </span></li><li class="MsoNormal" style="">Pear and ginger crisp with whipped cream<span style=""> </span></li></ul> <p class="MsoNormal"><b><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></b></p> <p class="MsoNormal"><b>October 28, 2009<o:p></o:p></b></p> <p class="MsoNormal">Menu:<span style=""> </span></p> <ul style="margin-top: 0in;" type="square"><li class="MsoNormal" style="">Challah French Toast<span style=""> </span></li><li class="MsoNormal" style="">Fennel and tomato soup<span style=""> </span></li><li class="MsoNormal" style="">Honey whole wheat bread<span style=""> </span></li><li class="MsoNormal" style="">Sweet potato puree with roasted pears<span style=""> </span></li><li class="MsoNormal" style="">Maple glazed pork tenderloin<span style=""> </span></li><li class="MsoNormal" style="">Grilled asparagus with tarragon<span style=""> </span></li><li class="MsoNormal" style="">Snap beans with garlic<span style=""> </span></li><li class="MsoNormal" style="">Pear Crisp with vanilla whipped cream<span style=""> </span></li></ul> <p class="MsoNormal"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></p> <p class="MsoNormal"><b>November 2, 2009<o:p></o:p></b></p> <p class="MsoNormal">Menu:<span style=""> </span></p> <ul style="margin-top: 0in;" type="square"><li class="MsoNormal" style="">Apple Buckwheat Pancakes <span style=""> </span></li><li class="MsoNormal" style="">Butternut Squash Soup<span style=""> </span></li><li class="MsoNormal" style="">White Chicken Chili<span style=""> </span></li><li class="MsoNormal" style="">Potato Bread<span style=""> </span></li><li class="MsoNormal" style="">Hearty Greens<span style=""> </span></li><li class="MsoNormal" style="">Snap Beans with garlic<span style=""> </span></li><li class="MsoNormal" style="">Angel Food Cake<span style=""> </span><span style=""> </span></li></ul> <p class="MsoNormal"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></p> <p class="MsoNormal"><b>November 9, 2009<o:p></o:p></b></p> <p class="MsoNormal">Vegetarian Menu:<span style=""> </span></p> <ul style="margin-top: 0in;" type="square"><li class="MsoNormal" style="">Apple Buckwheat Pancakes<span style=""> </span></li><li class="MsoNormal" style="">Lentil soup<span style=""> </span></li><li class="MsoNormal" style="">Vegetarian pot pie <span style=""> </span></li><li class="MsoNormal" style="">Buttermilk cornbread<span style=""> </span></li><li class="MsoNormal" style="">Sweet potato puree with pears<span style=""> </span></li><li class="MsoNormal" style="">Grilled Asparagus<span style=""> </span></li><li class="MsoNormal" style="">Cinnamon Applesauce<span style=""> </span></li><li class="MsoNormal" style="">Chocolate Dipped Orange-Blueberry Biscotti <span style=""> </span>
<br /></li></ul> <p class="MsoNormal"><span style=""> </span></p> <p class="MsoNormal">Menu:<span style=""> </span></p> <ul style="margin-top: 0in;" type="square"><li class="MsoNormal" style="">Glazed Oatmeal Scones<span style=""> </span></li><li class="MsoNormal" style="">Rustic Leek and Potato Soup<span style=""> </span></li><li class="MsoNormal" style="">Ciabatta Bread<span style=""> </span></li><li class="MsoNormal" style="">Chicken Cacciatore w/portobella mushrooms and sage<span style=""> </span></li><li class="MsoNormal" style="">Creamy Polenta<span style=""> </span></li><li class="MsoNormal" style="">Cinnamon Applesauce<span style=""> </span></li><li class="MsoNormal" style="">Rapini with garlic and oil<span style=""> </span></li><li class="MsoNormal" style="">Chocolate Dipped Biscotti<span style=""> </span></li></ul> <p class="MsoNormal"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></p> <p class="MsoNormal"><b>November 16, 2009<o:p></o:p></b></p> <p class="MsoNormal">Menu:<span style=""> </span></p> <p class="MsoNormal">*Cinnamon Swirl Bread<span style=""> </span></p> <p class="MsoNormal">*Apple Butter<span style=""> </span></p> <p class="MsoNormal">*Pumpkin Soup with Sweet Potato and Mango<span style=""> </span></p> <p class="MsoNormal">*Braised Short Ribs in White Wine<span style=""> </span></p> <p class="MsoNormal">*Bulgur Pilaf with apricots<span style=""> </span></p> <p class="MsoNormal">*Cauliflower Gratin<span style=""> </span></p> <p class="MsoNormal">*Roasted Brussel Sprouts<span style=""> </span></p><p class="MsoNormal">
<br /></p> <p class="MsoNormal">Menu:<span style=""> </span><span style=""> </span></p> <ul style="margin-top: 0in;" type="square"><li class="MsoNormal" style="">Quiche Lorraine<span style=""> </span></li><li class="MsoNormal" style="">Butternut Squash Soup<span style=""> </span></li><li class="MsoNormal" style="">Potato Bread<span style=""> </span></li><li class="MsoNormal" style="">Beef Burgundy<span style=""> </span></li><li class="MsoNormal" style="">Mashed Potatoes<span style=""> </span></li><li class="MsoNormal" style="">Snap Beans with garlic<span style=""> </span></li><li class="MsoNormal" style="">Roasted Brussel Sprouts<span style=""> </span></li><li class="MsoNormal" style="">Cheesecake Brownies<span style=""> </span></li></ul> <span style=""></span> <!--[endif]--><o:p></o:p> <p class="MsoNormal"><b>December 3, 2009<o:p></o:p></b></p><p class="MsoNormal">Menu:<span style=""> </span></p> <ul style="margin-top: 0in;" type="square"><li class="MsoNormal" style="">Healthier Bran Muffins with dried cherries<span style=""> </span></li><li class="MsoNormal" style="">Chicken Tagine<span style=""> </span></li><li class="MsoNormal" style="">Couscous Pilaf with golden raisins<span style=""> </span></li><li class="MsoNormal" style="">Turkey Mole<span style=""> </span></li><li class="MsoNormal" style="">Basmati Rice<span style=""> </span></li><li class="MsoNormal" style="">Stir fried organic Cabbage<span style=""> </span></li><li class="MsoNormal" style="">Organic Broccoli with Garlic<span style=""> </span></li><li class="MsoNormal" style="">Individual Chocolate Souffles<span style=""> </span></li></ul> <p class="MsoNormal"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></p> <p class="MsoNormal"><b>December 7, 2009<o:p></o:p></b><span style=""> </span></p> <p class="MsoNormal">Menu:<span style=""> </span></p> <ul style="margin-top: 0in;" type="square"><li class="MsoNormal" style="">Healthier Bran Muffins with dried cherries<span style=""> </span></li><li class="MsoNormal" style="">Creamy Parsnip, Apple, and Leek Soup<span style=""> </span></li><li class="MsoNormal" style="">Chicken Tikka Masala<span style=""> </span></li><li class="MsoNormal" style="">Vegetarian Curry<span style=""> </span></li><li class="MsoNormal" style="">Basmati Pilaf<span style=""> </span></li><li class="MsoNormal" style="">Lightly Sauteed Green Beans<span style=""> </span></li><li class="MsoNormal" style="">Molasses Ginger Cookies<span style=""> </span></li></ul> <p class="MsoNormal"><b><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></b></p> <p class="MsoNormal"><b>December 8, 2009</b><span style=""> </span><span style=""> </span></p> <p class="MsoNormal">Menu:<span style=""> </span><span style=""> </span></p> <ul style="margin-top: 0in;" type="square"><li class="MsoNormal" style="">Hearty Minestrone Soup<span style=""> </span><span style=""> </span></li><li class="MsoNormal" style="">Healthier Bran Muffins with Dried Cherries<span style=""> </span><span style=""> </span></li><li class="MsoNormal" style="">Cider Glazed Roast Pork Loin<span style=""> </span><span style=""> </span></li><li class="MsoNormal" style="">Mashed Butternut Squash with ginger<span style=""> </span><span style=""> </span></li><li class="MsoNormal" style="">Creamy Buttermilk Coleslaw<span style=""> </span><span style=""> </span></li><li class="MsoNormal" style="">Lightly Sauteed Green Beans with Garlic slivers<span style=""> </span><span style=""> </span></li><li class="MsoNormal" style="">Iced Lemon Pound Cake<span style=""> </span><span style=""> </span></li></ul> <!--EndFragment-->
<br />
<br />Gennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.com0tag:blogger.com,1999:blog-794319749239581909.post-49779082969602280312010-01-02T12:21:00.003-06:002010-01-03T08:24:34.254-06:00Happy New Year!Well, marathon training has started in earnest. I managed to roll in to the Annex at Runtex Riverside promptly at 6:05 AM, just in time to hear Gilbert say: "Does anyone have any questions?" Needless to say this is definitely NOT the time for the newest and slowest kid on the block to raise their hand. Somehow I got through it, thanks to a very nice woman named Paula who took pity on me and ran with me for the duration. Can I just go ahead and say that I hate getting up at 5 AM? You know what I hate more than getting up at this ungodly hour??? Trying to run up Congress Avenue in the dark when it's 31 degrees outside, that's what!<br /><br />I did manage to learn a few important things about group runner etiquette though. The standard greeting is not "Hey, how you doing" (my standard, running by, all purpose male/female greeting on the trail), but "Hi! What are you training for?"<br />Everyone is training for something. Most of this group seems to be Boston bound (one of the few marathons that people actually have to qualify for), which means that they are ALL faster than me. Not just like a little faster, but a humbling amount faster --- like their slowest runner would still be WAY faster than I can dream of. I keep assuring myself that it's OK, and most of the time I believe it. We ran 13.34 miles (more or less) and my dogs are barkin'.Gennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.com0tag:blogger.com,1999:blog-794319749239581909.post-40241669521937459382009-12-06T13:57:00.002-06:002009-12-06T13:59:23.883-06:00Finally! Somebody took me up on the chocolate souffles!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1lXseU83aMTnHC3MbCM-RLAVTD0H1fio-cFemTh6936qArR5nBbOo7WWHtLLgsejot0Uy7fxtENkJi3890_6NHPD_IhRriVJUrgt4j9o7dTC7EOhpPqEj_HhY4DfJqm4BqOaj6j0uRsM/s1600-h/IMG_4297.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1lXseU83aMTnHC3MbCM-RLAVTD0H1fio-cFemTh6936qArR5nBbOo7WWHtLLgsejot0Uy7fxtENkJi3890_6NHPD_IhRriVJUrgt4j9o7dTC7EOhpPqEj_HhY4DfJqm4BqOaj6j0uRsM/s160/IMG_4297.JPG" alt="" style="margin: 0px 10px 10px 0pt; clear: both; float: left;" border="0" /></a>Here is a photo of the first batch of souffles. I had to bake one off to test my serving instructions. These little beauties are great - they are individually portioned and arrive frozen, so all the client has to do is preheat the oven, pop it in, and Presto! instant gooey chocolatey goodness in 20 minutes. I love these!<div><br /></div><div>I was so happy that my friend Tracy ordered these - I keep putting them on menus and no one bites (so to speak :) </div><div>So finally, here we are. I will post more photos, some recipes, and updates soon. It turns out that I actually have to start marathon training tomorrow. That's right, it all seemed so much easier when I first decided to do this three months ago... My thought process went something like this: "So I'll need to train for the marathon, big deal. And I'll need to relearn some French, but that's no problem. And then I'll actually have to run 26.2 miles. Oh well... Details, details."</div><div><br /></div><div>Now that I am suddenly confronted with the reality of training at 5:45 AM, the process seems a little more arduous than when I was at the planning stage. (Did I mention that I ran a total of 4 miles last week? Oh well, details, details...)<br /><div><br /></div></div><div style="clear: both; text-align: left;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: border; -moz-background-origin: padding; -moz-background-inline-policy: continuous;" align="middle" border="0" /></a></div>Gennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.com0tag:blogger.com,1999:blog-794319749239581909.post-56047881694752418522009-11-24T08:00:00.004-06:002009-11-24T11:01:13.284-06:00Make this now!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpoiseN4gXH6HCq7t2YZZt-0dOqgH75213r_HgtLUwbkzJH1g0jOIHwVQcASFnlg5KLNBujh5F7nyymQORjN3DPciOB7t8hO9xn51iQEjht5cN98UTCy5iLZ6twmqEN0tOnbCfqLi1kNI/s1600/IMG_4141.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 194px; height: 148px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpoiseN4gXH6HCq7t2YZZt-0dOqgH75213r_HgtLUwbkzJH1g0jOIHwVQcASFnlg5KLNBujh5F7nyymQORjN3DPciOB7t8hO9xn51iQEjht5cN98UTCy5iLZ6twmqEN0tOnbCfqLi1kNI/s200/IMG_4141.JPG" alt="" id="BLOGGER_PHOTO_ID_5407715982776066834" border="0" /></a><br />Okay, it takes a lot to make me use the imperative with you gentle readers, but this is it! I insist that all of you make your own cranberry sauce.<br /><br />Normally I am a fairly tolerant individual, but seeing cans of jellied cranberry "sauce" stacked willy-nilly in the supermarket's Thanksgiving display creates a feeling of increasing urgency around this topic. Admittedly Thanksgiving makes even experienced cooks nervous (myself included). Why? Simple, how many other times during the year do we ever attempt to cook a turkey? In my household this happens once a year - so even though I have hosted many thanksgiving dinners over what is an ever increasing span of time, the total is still only about 15 turkeys, give or take a few. I started collecting the Williams Sonoma Thanksgiving guides in 1995, so it's been at least that long --- btw, even if you don't normally enter a WS store during the year, go about a week or two before Thanksgiving and pick up one of their booklets. They're beautiful, make a wonderful keepsake, and contain lots of info about turkeys, side dishes, etc., including the recipes and menu that the WS kitchens came up with for the year. (Did I mention that they're free?)<br /><br />Anyway, all of this reinforces my proclamation for all harried Thanksgiving cooks today: Make your own cranberry sauce. This is by far the easiest and most satisfying of all your tasks for T-day. Plus, it is effortless, delicious, and will look just as pretty in a cut glass dish as in a simple white bowl.<br />Here is the recipe for Cranberry Grape compote:<br />1 12oz bag cranberries<br />3 c seedless red grapes<br />1/2 c water<br />1 c sugar<br />In a colander wash the cranberries and seedless grapes. Place in a saucepan, add the water over medium heat. Once it is boiling immediately lower heat and continue to cook, stirring occasionally for 10 to 15 minutes. (The cranberries will pop, which is entertaining for children and adults alike.) Stir in a pinch of salt and spoon into a heatproof container - I usually just put it into whatever I plan to serve it in. Let cool to room temperature and then refrigerate. This compote will keep for at least 3 weeks in the fridge, and is just as delicious with roast turkey as it is with rotisserie chicken, or spread on toast. Trust me.<br /><br />This recipe is from one of the Martha Stewart publications, I can't remember which, and I have it ever since we tried it because it is simply the best cranberry sauce in the world. (This is a BLOG - I am allowed to be highly opinionated!)<br />So, do me a favor and make this. I don't care if you don't make anything else from scratch this Thanksgiving, or if you are going top someone else's house for the holidays. Make it anyway and take it as a gift to the hostess - just don't drop any off at my house because I already made mine.Gennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.com2tag:blogger.com,1999:blog-794319749239581909.post-39058083284175314652009-11-17T23:10:00.000-06:002009-11-17T23:10:23.227-06:00Vegetable pot pie.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgN-5M6V76o1l-0OuXyip4aDbbWR0NDG3Rb3qXfU84si_PVjEaY26h5N8GePDOtiwhVqNuIlaFGrbplww9C5_goKkPomH8dPyZ1QMk0E1ULjXp79MDSpFTFB3mm1fOGUh9QUomo9nKjag/s1600/IMG_4095.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgN-5M6V76o1l-0OuXyip4aDbbWR0NDG3Rb3qXfU84si_PVjEaY26h5N8GePDOtiwhVqNuIlaFGrbplww9C5_goKkPomH8dPyZ1QMk0E1ULjXp79MDSpFTFB3mm1fOGUh9QUomo9nKjag/s160/IMG_4095.JPG" border="0" alt="" style="clear:both;float:left; margin:0px 10px 10px 0;" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNs1gZUqhadcRAWoieOTGv-vaapN3Lm89zPHf2MzyI-zYZ-iWvR1YnuzTvtoKBFtyiGgMGwB7yICQUN0ytmIJevMIArGox9SYHMnYCg2b7wlj7RJFJiR4Voru1m2lzfGJv8IWW2XdN0ko/s1600/IMG_4101.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNs1gZUqhadcRAWoieOTGv-vaapN3Lm89zPHf2MzyI-zYZ-iWvR1YnuzTvtoKBFtyiGgMGwB7yICQUN0ytmIJevMIArGox9SYHMnYCg2b7wlj7RJFJiR4Voru1m2lzfGJv8IWW2XdN0ko/s160/IMG_4101.JPG" border="0" alt="" style="clear:both;float:left; margin:0px 10px 10px 0;" /></a> OK, this may actually be the best thing that I have ever made. Seriously. And as usual, it's the result of a fluke. This leviathan of the pastry world is loosely based on an Ina <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Garten</span> (a.k.a. The Barefoot <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Contessa</span>) recipe for chicken pot pie. But when I say "loosely based", what I actually mean is "...well, she has fennel in the recipe, but I don't want fennel and asparagus in my pot pie, so I'll just have leeks and peas instead." And so on through most of the ingredients, until I basically ended up with what I want in my pot pie, which as it turns out is celery root, butternut <span class="blsp-spelling-error" id="SPELLING_ERROR_2">squash</span>, leeks, peas, and thyme. Plus assorted other vegetables, aromatics, and a LOT of pie pastry rolled over a gigantic oval casserole. I'm not even sure how I managed to get it on there without breaking, and I'm really not sure that I can do it again. But for one glorious moment as it emerged burnished and golden from the oven, I experienced pot pie nirvana --- enveloped by heady aromas and warmth I felt like a child in a mother's arms. I guess that's why they call it comfort food.<br /><div>*Note: I LOVE Ina <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Garten</span>. Everything she makes is not only beautiful and tasty, it is actually something that you want to eat - like brownie pudding, what a good idea! Speaking of pot pies, I've never made this (and probably never will given the cost of lobster) but the IDEA of lobster pot pie, another recipe that she has done, is so immensely appealing that I find myself smiling just thinking of it. She makes elegant food that is luxurious and homey, and immensely appealing. Bill and <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Ione</span> always watch the "<span class="blsp-spelling-error" id="SPELLING_ERROR_5">Contessa</span>" on Saturdays during lunch, and as my 6-year-old says, "if Ina invites us for dinner, I'm going!" </div><div style='clear:both; text-align:LEFT'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Gennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.com1tag:blogger.com,1999:blog-794319749239581909.post-71098508094502807692009-11-17T22:49:00.000-06:002009-11-17T22:49:31.682-06:00'Tis the Season!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8l1E2yUL1tJMAy7nJJ8Xab5CuBS6uDI5mamghN3tap2gzP4y5AiiYCR031Ga7u8EsUbgYdu0qiCdRtGWgSu2tPXjtY4piT9uA1A-8Khhj8SgH3rkGHnnwhzA9xTA96QjZ5PIg7lTouE/s1600/IMG_4110.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8l1E2yUL1tJMAy7nJJ8Xab5CuBS6uDI5mamghN3tap2gzP4y5AiiYCR031Ga7u8EsUbgYdu0qiCdRtGWgSu2tPXjtY4piT9uA1A-8Khhj8SgH3rkGHnnwhzA9xTA96QjZ5PIg7lTouE/s160/IMG_4110.JPG" border="0" alt="" style="clear:both;float:left; margin:0px 10px 10px 0;" /></a>Well it's happened again. I have been so busy cooking, that writing about cooking has just seemed sort of beside the point... Today I delivered the first installment on my holiday gift breads. One of my clients asked if I could make some food gifts for her business clients, and so this is what we came up with. I have to admit to being indecently pleased with the result - all lined up like belles at a ball dressed in satin bows. The pumpkin breads keep well, and are redolent with cinnamon, cloves, and nutmeg... They make the whole house smell wonderful as they're baking (which is a good thing, since I will be baking eight more in short order.)<div style='clear:both; text-align:LEFT'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Gennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.com0tag:blogger.com,1999:blog-794319749239581909.post-4560706412915423892009-10-27T11:49:00.002-05:002009-10-27T12:22:25.472-05:00Welcome Fall colors menu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicKe_9GDoXJvAOR-d079_ygCxZ_mK4GSn68bzPUu1d37ONyg5NsQUf7KMlp4YqzQJNDoRUrEVtENL5nfKUbZtrA1LXAq-AacTGeOVMmmcilN7k0sLZ9-Ite_EeG61RItlju0SCk6O5KSU/s1600-h/IMG_4007.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicKe_9GDoXJvAOR-d079_ygCxZ_mK4GSn68bzPUu1d37ONyg5NsQUf7KMlp4YqzQJNDoRUrEVtENL5nfKUbZtrA1LXAq-AacTGeOVMmmcilN7k0sLZ9-Ite_EeG61RItlju0SCk6O5KSU/s160/IMG_4007.JPG" alt="" style="margin: 0pt 0pt 10px 10px; clear: both; float: right;" border="0" /></a> The weather for the past few weeks has just been spectacular. I find that I enjoy the wet and cold days as much as the crisp blue sky days, and both kinds of weather make me want to cook!<br /><br />The menu for the past week was especially suited to the changeable mood of Fall, providing enough soothing creaminess to warm the chill away, and ginger and spice <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglN7T-DiEHJLJ3J_lgsSAsBCT1_DxITbYMaZZACZoRMcCZbGc6q462knsxfv4spIKRFJ8Dy0tQgoIBM18nYbSstSj0A0tU7u6pWViXMWbpNgXIE8pbxyDEXBcUeVXdv7lZ8sbss8UIAeM/s1600-h/IMG_4062.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglN7T-DiEHJLJ3J_lgsSAsBCT1_DxITbYMaZZACZoRMcCZbGc6q462knsxfv4spIKRFJ8Dy0tQgoIBM18nYbSstSj0A0tU7u6pWViXMWbpNgXIE8pbxyDEXBcUeVXdv7lZ8sbss8UIAeM/s160/IMG_4062.JPG" alt="" style="margin: 0pt 0pt 10px 10px; clear: both; float: right;" border="0" /></a>to go with sunnier days. The pumpkin spice bread was a hit with everyone, and I loved making multiple batches of risotto. The butternut squash was sauteed in olive oil with just a dash of salt and pepper before going into the risotto. The caramelized squash added depth to the tang of wine and Parmesan in the rice and lent a sweet dimension to the flavors.<br /><br />Did I mention that the rolls were fabulous? I love to make bread because <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dFDUQHoq1SFRCQ6v5oevj9x-N8MKICeAUcvtjcCDeOZ25Z85u5mrmCo1tKqHw4cO8coh8p9A-5eTEd-fKYaoHFHtgOe2DIX1pIJj4qcKxYhaqhq0KvzzhrljhCk6x00_r0gafp8hpJ4/s1600-h/IMG_4063.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dFDUQHoq1SFRCQ6v5oevj9x-N8MKICeAUcvtjcCDeOZ25Z85u5mrmCo1tKqHw4cO8coh8p9A-5eTEd-fKYaoHFHtgOe2DIX1pIJj4qcKxYhaqhq0KvzzhrljhCk6x00_r0gafp8hpJ4/s160/IMG_4063.JPG" alt="" style="margin: 0pt 0pt 10px 10px; clear: both; float: right;" border="0" /></a>of all the amazing smells at each stage of the process. Am I weird because I love the smell of yeast? The smell of bread rising and baking in the oven is one of the best things in life. I also enjoyed making the pear crisp with its triple punch of ginger and sweet almonds in the topping. I could not resist packing some freshly whipped cream to go with the crisp --- oh well, a dollop of whipped cream judiciously applied and enjoyed adds longevity and joy to life.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-lFaE1UJ0j7R7Fk-ehRh_VcJR_gYsQzcOnjg1aBc61BFMt3QgwRQNZVntfYjlfXesmuuG58LggfcPfDPClArkq_OFA2hJfzG7IF-O1-JQI-3fL8hk_s1GQ00EILugUXXpnpd5i09xcAY/s1600-h/IMG_4066.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-lFaE1UJ0j7R7Fk-ehRh_VcJR_gYsQzcOnjg1aBc61BFMt3QgwRQNZVntfYjlfXesmuuG58LggfcPfDPClArkq_OFA2hJfzG7IF-O1-JQI-3fL8hk_s1GQ00EILugUXXpnpd5i09xcAY/s160/IMG_4066.JPG" alt="" style="margin: 0pt 0pt 10px 10px; clear: both; float: right;" border="0" /></a><br />I am excited about planning more Fall menus. Look for Daube Provencal, Braised Lamb Shanks, and Osso Bucco in the coming weeks. I am also excited to try some new grain dishes to balance some of the richness of these traditional stews. I hope I can talk some of my clients into trying the individual chocolate souffles --- I have been dying to make them, but they have to be baked just before serving (they are made ahead and frozen). We'll see. But they would be REALLY perfect with the Daube...<br /><br /><div style="clear: both; text-align: right;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: border; -moz-background-origin: padding; -moz-background-inline-policy: continuous;" border="0" align="middle" /></a></div>Gennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.com0tag:blogger.com,1999:blog-794319749239581909.post-25497079172452330962009-10-19T09:38:00.002-05:002009-10-19T09:50:19.143-05:00What I am thinking about this week...It would be hard not to draw inspiration from this gorgeous weather. Fall always calls out to me with its golden light and foliage, and I love to echo these notes in what I cook. There is some sort of divine affinity between the fruits of the earth and the orchard, pears and butternut squash, pecans and walnuts that calls out for the lingering warmth of ginger and cinnamon to complete it. <br /><br />So in this spirit, here is a Fall menu:<br />*Pumpkin and spice bread<br />*Cream of mushroom soup<br />*Butternut squash risotto<br />*Roast pork with fresh sage<br />*Snap Beans <br />*Pear and ginger crispGennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.com0tag:blogger.com,1999:blog-794319749239581909.post-40979032045985024382009-10-18T14:03:00.002-05:002009-10-18T14:35:32.621-05:00Holy Mole! (no, not the little mammal, the Mexican dish)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKviRc_CW56bTuK5jqNcezQiyUEGlXX0MQnJuf4lFXuz0oSQsNEaSOFTxtmZ_90PeICOaEd3PF-xTyfBIC7x4mN6j3ZcfePQHUwBDHCcH2-r10UoAUkvLhmghBvX284_f4L1IAKjb-X8/s1600-h/IMG_0346.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKviRc_CW56bTuK5jqNcezQiyUEGlXX0MQnJuf4lFXuz0oSQsNEaSOFTxtmZ_90PeICOaEd3PF-xTyfBIC7x4mN6j3ZcfePQHUwBDHCcH2-r10UoAUkvLhmghBvX284_f4L1IAKjb-X8/s200/IMG_0346.JPG" alt="" id="BLOGGER_PHOTO_ID_5394025499819582178" border="0" /></a>
<br />The weeks are whizzing by with the speed that all drivers along <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Mopac</span> wish that they could attain during our increasingly busy rush hours. (Is it rush hour if it starts at 3:30? Really, what is up with all this traffic?) I keep getting stuck in these long quagmires of cars and getting really angry - which is probably why I am resorting to such belabored metaphors... Between being stuck in traffic, coaching, volunteering with the kids at Mathews, and cooking, the last couple of weeks have been so packed that I can barely remember what happened.
<br />
<br />I had a great time experimenting with a red mole recipe that I have had for a while. Mole is a wonderful invention of Mexican cuisine that combines roasted and ground chilies, nuts, and unsweetened chocolate to create an unctuous, complex sauce for poultry and meat dishes. Most people are only familiar with the dark moles, but in searching for a mole recipe that did not contain any nuts, I ran across some recipes that I got a few years ago from the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">MexicArte</span> Museum here in Austin. The recipes were given out in conjunction with a celebration of <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Dia</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">los</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Muertos</span> during the 100<span class="blsp-spelling-error" id="SPELLING_ERROR_6">th</span> Anniversary of <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Frida</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Kahlo's</span> birth, and were all variations of the more familiar dark mole. The one I used is called "<span class="blsp-spelling-error" id="SPELLING_ERROR_9">Frida's</span> Heart", and it is for a red mole. You simmer a pork loin roast in water with onions and bay leaves, then use the stock and meat in the recipe. The broth that results from cooking the pork is heavenly. Many <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">Asian</span> soups are based on pork broth, and I can see why... The sauce is composed of <span class="blsp-spelling-error" id="SPELLING_ERROR_11">ancho</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_12">guajillo</span> chilies that are warmed, then soaked and ground into a paste after the seeds and ribs are removed, plus onions, garlic, <span class="blsp-spelling-error" id="SPELLING_ERROR_13">plaintains</span>, sesame seeds and potatoes. As I tasted I was surprised at how "raw" everything tasted. The chilies were aggressive and blunt, and none of the flavors came together very well. I improvised by adding some sugar to balance the spiciness of the chilies, some unsweetened chocolate for depth, and letting the dish cook for an additional hour or so. By the end of all this I had it --- the rich, <span class="blsp-spelling-error" id="SPELLING_ERROR_14">multilayered</span> flavors that I had been seeking. I used some of the leftover plantain to make "<span class="blsp-spelling-error" id="SPELLING_ERROR_15">tostones</span>" and garnished the finished dish with these and more sesame seeds. (I will always sacrifice authenticity for tastiness, and fried plantains are GOOD)
<br />
<br />This was the entire menu:
<br /><meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 11"> <meta name="Originator" content="Microsoft Word 11"> <link rel="File-List" href="file://localhost/Users/gennydalton/Library/Caches/TemporaryItems/msoclip1/01/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>23</o:Words> <o:characters>135</o:Characters> <o:lines>1</o:Lines> <o:paragraphs>1</o:Paragraphs> <o:characterswithspaces>165</o:CharactersWithSpaces> <o:version>11.1282</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:donotshowrevisions/> <w:donotprintrevisions/> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:usemarginsfordrawinggridorigin/> </w:WordDocument> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:"Times New Roman"; panose-1:0 2 2 6 3 5 4 5 2 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} @font-face {font-family:"Courier New"; panose-1:0 2 7 3 9 2 2 5 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} @font-face {font-family:Wingdings; panose-1:0 5 2 1 2 1 8 4 8 7; mso-font-charset:2; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:0 0 256 0 -2147483648 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman";} table.MsoNormalTable {mso-style-parent:""; font-size:10.0pt; font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:2073117067; mso-list-type:hybrid; mso-list-template-ids:1242227648 67698693 67698691 67698693 67698689 67698691 67698693 67698689 67698691 67698693;} @list l0:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; font-family:Wingdings;} ol {margin-bottom:0in;} ul {margin-bottom:0in;} --> </style> <!--StartFragment--> <ul style="margin-top: 0in;" type="square"><li class="MsoNormal" style="">Maple Apricot Granola with candied ginger<o:p></o:p></li><li class="MsoNormal" style="">Cuban Black Bean Soup<o:p></o:p></li><li class="MsoNormal" style="">Corn Bread<o:p></o:p></li><li class="MsoNormal" style="">Grilled Shrimp <o:p></o:p></li><li class="MsoNormal" style="">Red Mole with Pork Loin<o:p></o:p></li><li class="MsoNormal" style=""><span class="blsp-spelling-error" id="SPELLING_ERROR_16">Basmati</span> Rice<o:p></o:p></li><li class="MsoNormal" style="">Grilled Asparagus<o:p></o:p></li><li class="MsoNormal" style="">Chocolate Mousse</li></ul>
<br />It was definitely challenging to prepare the mole, but well worth it at the end.
<br /><!--EndFragment-->
<br />Gennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.com0tag:blogger.com,1999:blog-794319749239581909.post-27389637898522599982009-10-09T09:49:00.000-05:002009-10-09T12:57:58.479-05:00Moroccan BreezesThis past week I was thinking about Morocco. Of course I have never been to Morocco, but rather than seeing this as a drawback I chose to view it as an asset. After all, who wants their fantasies clouded with grubby reality? I would much rather imagine the Souq in Marrakesh --- stalls filled with supple leather goods, fragr<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBvbBKptzUTozGuMZKJ6ZQDk7juKc1rNhW66TIZjO6Lyc6gqsYbxUxcJMrh67Ykk60smu9pf3CGWl3vkFEy4fD_X0829CsUABUuJxND-PO4cp2YArPYVIV8kl9d7OPAVX25VTcReW28C0/s1600-h/IMG_3992.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBvbBKptzUTozGuMZKJ6ZQDk7juKc1rNhW66TIZjO6Lyc6gqsYbxUxcJMrh67Ykk60smu9pf3CGWl3vkFEy4fD_X0829CsUABUuJxND-PO4cp2YArPYVIV8kl9d7OPAVX25VTcReW28C0/s200/IMG_3992.JPG" alt="" id="BLOGGER_PHOTO_ID_5390622056616114242" border="0" /></a>ant spices sold by sloe eyed women, dust and dappled sunlight in the heat of midday... This is probably much more pleasant than the actual experience. The only time I have been in Africa was a stop at Tunis. The visit was difficult. The streets were filled with vendors and hustlers so that <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjMIYxvBDefGcQImbTcwQWFawK9hag6BtBeZl8T37bCl8HvYGLwqctoI4awSPUK_6UmfwDYwHoRZhuczbW6c__BmMcYOMvENxtGG1UjS5LDoQB_38eqVRyigTa-l6i67gvMoBFGQ0CTtw/s1600-h/IMG_3993.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjMIYxvBDefGcQImbTcwQWFawK9hag6BtBeZl8T37bCl8HvYGLwqctoI4awSPUK_6UmfwDYwHoRZhuczbW6c__BmMcYOMvENxtGG1UjS5LDoQB_38eqVRyigTa-l6i67gvMoBFGQ0CTtw/s200/IMG_3993.JPG" alt="" id="BLOGGER_PHOTO_ID_5390622067355000226" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR0AGgLS-H090RIHy6VB572i-AT9K4iXiLlf-loxwFZy9RHgKbIkfLA57co4T9IO_SUfqHUjg6Ur846ZLB0pR8oFznov9KmZsdGeOY6g7-RL-8dhW8ccr7xNxDOlEajcos1OQAiHA9I1o/s1600-h/IMG_3996.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR0AGgLS-H090RIHy6VB572i-AT9K4iXiLlf-loxwFZy9RHgKbIkfLA57co4T9IO_SUfqHUjg6Ur846ZLB0pR8oFznov9KmZsdGeOY6g7-RL-8dhW8ccr7xNxDOlEajcos1OQAiHA9I1o/s200/IMG_3996.JPG" alt="" id="BLOGGER_PHOTO_ID_5390622369123810098" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnqVlJX9fBLblzd55r9-SkmFomA6WlYDOP1WnmwXPR5xKAwb9xP0318cMasZkSDF-8ak4GZWT7N-ZrxIilhUsWT3avqF4ql2Z6kAXR3-ulgy0OhQY4bUD0RoNTvb4995tyYYr98gBypXc/s1600-h/IMG_3995.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnqVlJX9fBLblzd55r9-SkmFomA6WlYDOP1WnmwXPR5xKAwb9xP0318cMasZkSDF-8ak4GZWT7N-ZrxIilhUsWT3avqF4ql2Z6kAXR3-ulgy0OhQY4bUD0RoNTvb4995tyYYr98gBypXc/s200/IMG_3995.JPG" alt="" id="BLOGGER_PHOTO_ID_5390622082027132818" border="0" /></a>you could not take a pace without being asked to buy something, and conversation was impossible. At the same time, there were scenes of startling beauty that made me wish that I could have visited about a century ago.<br /><br />This week brought my first delivery to the NNC (new New Client), so I am anxious to get their reviews. The menu was:<br />*Carrot and Ginger Soup<br />*Chicken Tagine with lemon and olives<br />*Couscous Pilaf with Pine Nuts<br />*Stir fried Green Beans with garlic slivers<br />*Honey Whole Wheat bread<br />*Molasses Spice Cookies<br />and blueberry pancakes as the breakfast offering.<br /><br />The tagine was wonderful - fragrant and rich with deep spice notes and a subtle sweetness from the dried apricots. I especially love the interplay of flavors from the cracked green olives and the strips of lemon zest. The flavor is really indescribable - although olives and lemons are also common in the cooking of European countries around the Mediterranean, there is something utterly different in the flavors that they conjure when combined with the exotic spices of north African cuisine. The chicken is first dusted with flour and browned, then braised with carrots, olives, and a blend of cinnamon, cumin, coriander, ginger and paprika. The finished dish is exquisite, with a slow heat that lingers. The couscous is also very good. I like to toast the grains and then add them to some minced shallots sauteed in butter and whatever liquid I am using. After the grains plump in the broth I fluff them with a long fork and toss in toasted pine nuts. The resulting pilaf makes a perfect companion to the tagine. The house smelled wonderful all day.<br /><br />After making many batches of the molasses spice cookies that I usually bake, I learned something important. You can only bake one sheet at a time, otherwise the cookies will not puff and crackle correctly. With two sheets baking in the oven, even if you rotate them halfway through, the cookies spread more and are thinner and less chewy than if done one at a time. It turns out that this is an important difference because it really affects texture. (I guess I'll just have to bake a second batch to confirm the results!)<br /><br />I am looking forward to next week and seeing what it will bring. I am still thinking of warming menus - maybe a Chinese inspired meal? Kung Pao or something equally spicy. Or a Spinach Lasagna with a Mushroom Barley soup... Who knows when and what inspiration will strike.Gennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.com0tag:blogger.com,1999:blog-794319749239581909.post-24934475251087557432009-10-05T22:15:00.000-05:002009-10-09T12:57:29.576-05:00Busy, busy, busy...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGvIEmaFqr_F2VyHmPJRuZf3hCk8x4Hw5gkh0-wj0MhhZ0YGpc3yWBldULNw_P682cPbEoFfGVunpG8OihD2E_BApLhNkZDAnIzdDCm89XVKYg4Fcv611FsFZvTLV1CU1rwxuiioTnvA/s1600-h/IMG_3928.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGvIEmaFqr_F2VyHmPJRuZf3hCk8x4Hw5gkh0-wj0MhhZ0YGpc3yWBldULNw_P682cPbEoFfGVunpG8OihD2E_BApLhNkZDAnIzdDCm89XVKYg4Fcv611FsFZvTLV1CU1rwxuiioTnvA/s200/IMG_3928.JPG" alt="" id="BLOGGER_PHOTO_ID_5390610304450683954" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVLYQFr3I_RBh66avyo6XrADfRa5RNdBRJBp_ZV9L9XwCh_PKK1s0eEo696V8vqHnwiWCpYJIFn8O83J9OswNyWnH0jo6bwmuFTH8Z4MyZqiLhWmKtOCo59zbWglty2bkgwWCSXSTHpY/s1600-h/IMG_3927.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVLYQFr3I_RBh66avyo6XrADfRa5RNdBRJBp_ZV9L9XwCh_PKK1s0eEo696V8vqHnwiWCpYJIFn8O83J9OswNyWnH0jo6bwmuFTH8Z4MyZqiLhWmKtOCo59zbWglty2bkgwWCSXSTHpY/s200/IMG_3927.JPG" alt="" id="BLOGGER_PHOTO_ID_5390609866175139250" border="0" /></a><br />Although I have been inspired to cook, Food Muse has not been inspired to write. Actually this is not strictly true, but the desire to write and the availability of time in which to do so has not coincided.<br />I am glad to report that I finally had coffee with my wonderful "foodie" friend Suzanna. In her case "foodie" is not just an adjective, it's her job title. Suzanna is the girl in the know at CM. Besides being funny, ironic, smart AND sassy, Suzanna knows food - pretty much anything you want to know that is cooking or product related, Suzanna knows. We chatted and drank coffee at Jo's on South Congress, and bonded over leaf lard. Seriously, how many other women could I possibly sit with and wax rhapsodic about the possibility of acquiring some fresh, locally sourced lard? OK. I actually know one more, my other smart/sassy/funny friend Amy, who also shares a similar love of pork, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">pancetta</span>, and of course bacon. Amy once cracked me up by declaring that the people on "Survivor" were all morons because they picked such idiotic things to take with them. "Seriously," she said, "if I was going to be stuck on a desert island, and could only pick one thing to take with me, it would be a pig." She'd win too --- as soon as those other contestants smelled bacon sizzling over a fire, it would be all over.<br />Suzanna told me about a butcher shop, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Dai</span> Due, that delivers great products, all locally sourced. I looked at their website and signed up for the newsletter - I'm not sure how it works exactly, but I plan on ordering some of the fabulous <span class="blsp-spelling-error" id="SPELLING_ERROR_2">charcuterie</span> and planning a menu around it soon. <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Dai</span> Due is better known as a Supper Club that meets at different venues and cooks a meal around a theme with - you guessed it - all local, organically produced food. It sounds amazing, and their menus have an earthy and fanciful quality that really captures the imagination. Here is a link to their <a href="http://www.daidueaustin.com/">website</a> to check out.<br />So, back to cooking - last week I made a New Orleans inspired menu. It all started with the rhubarb and fresh strawberries at CM that insistently whispered pie in my ear, but then somehow my thoughts turned to gumbo. I have no idea how gumbo relates to strawberry rhubarb pie, but inevitably, one thing led to another. I also made a rustic, multi-grain loaf that threatened to take over the kitchen until I tamed it with a final rise and some acute slashing. The gumbo was paired with a fragrant <span class="blsp-spelling-error" id="SPELLING_ERROR_4">basmati</span> rice pilaf, <span class="blsp-spelling-error" id="SPELLING_ERROR_5">meltingly</span> tender collards simmered with bacon and a touch of apple cider vinegar, and fresh corn fritters. The fritters used the last of the sweet summer corn, and are a little like a savory pancake. The batter is a combination of fresh corn kernels that are pureed with buttermilk and then mixed with corn and regular flour, plus the addition of chopped green onion, diced <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Pannonia</span> ham, and more fresh corn. I wish I could describe the aroma of the batter as it hits the buttered griddle and starts to bubble. The cakes, once turned, are golden and crisp with a moist steamy interior that is indescribable. My friend Jen said she liked them so much she might marry them. (I love Jen!)<br />*Gingerbread pancakes<br />*Rustic multigrain boule<br />*Gumbo with Shrimp and Andouille<br />*Basmati Rice Pilaf<br />*Collards with bacon<br />*Fresh corn fritters<br />*Strawberry Rhubarb Pie<br />Sadly I did not have enough time to take photos of all the dishes, but I did get a picture of the bread and the strawberry rhubarb pie.Gennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.com0tag:blogger.com,1999:blog-794319749239581909.post-85586722733354709322009-09-23T09:04:00.000-05:002009-09-23T09:05:24.478-05:00What I'm thinking about this week...Every season has its charms - asparagus and fresh peas in the spring, summer's tomatoes, but for anyone who <span style="font-style: italic;">really</span> loves to cook it is Fall that stirs the imagination. I can't help it. The first chilly breeze that sweeps through my <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Clarksville</span> neighborhood has me pulling out flour and yeast from the cupboard. Soup pans follow closely, and a trip to Fresh Plus for a bunch of leeks seems inevitable.<br /><br />What a dilemma. When I saw strawberries and rhubarb at CM I immediately decided that pie had to be in this week's menu. Then I thought of gumbo with succulent shrimp, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">andouille</span> and okra. Of course, you can't have gumbo without rice - a nice firm <span class="blsp-spelling-error" id="SPELLING_ERROR_2">basmati</span>, cooked just so. And sweet corn pancakes to pay a last homage to summer, with some smoky collard greens to greet the fall. The only thing missing is a sourdough <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">boule</span></span>. Something crusty and round that can be slathered with butter, and torn into chunks to dip in the gumbo. <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Ummm</span>. That does sound good...<br /><br />So where's the dilemma you ask? Well now, I just can't stop. What about a <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">daube</span></span>? Or silky butternut squash soup with a wild mushroom lasagna and individual chocolate souffles? Or, for that matter, how about baked macaroni and cheese, with <span class="blsp-spelling-error" id="SPELLING_ERROR_6">gruyere</span> and cheddar and a drift of buttery crumbs on top? Cheesecake Brownies?<br /><br />It's a curse. I just want to make it all!Gennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.com0tag:blogger.com,1999:blog-794319749239581909.post-11592520444618611782009-09-20T21:43:00.000-05:002009-09-20T22:16:51.441-05:00Rosh Hashanah Menu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_hcq55o58B0E/SrbwBQCuxOI/AAAAAAAAFyQ/3C2y4Iygnfw/s1600-h/IMG_3922.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_hcq55o58B0E/SrbwBQCuxOI/AAAAAAAAFyQ/3C2y4Iygnfw/s200/IMG_3922.JPG" alt="" id="BLOGGER_PHOTO_ID_5383754308844963042" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hcq55o58B0E/SrbwAyMl43I/AAAAAAAAFyI/2_G3_4S5_mI/s1600-h/IMG_3921.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_hcq55o58B0E/SrbwAyMl43I/AAAAAAAAFyI/2_G3_4S5_mI/s200/IMG_3921.JPG" alt="" id="BLOGGER_PHOTO_ID_5383754300833260402" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_hcq55o58B0E/SrbrJj04yBI/AAAAAAAAFyA/lI7yHvbpPD0/s1600-h/IMG_3926.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_hcq55o58B0E/SrbrJj04yBI/AAAAAAAAFyA/lI7yHvbpPD0/s200/IMG_3926.JPG" alt="" id="BLOGGER_PHOTO_ID_5383748954036422674" border="0" /></a>Well, I can honestly say that I am really tired, but it was so worth it. All of the food turned out as I had hoped - the matzoh ball soup was fragrant with thyme and bright flecks of carrot and celery, the brisket was a bronzed beauty with a silky plum and onion <span class="blsp-spelling-error" id="SPELLING_ERROR_0">confit</span> that just napped its sides in a perfect embrace. The flan managed to <span class="blsp-spelling-error" id="SPELLING_ERROR_1">unmold</span> perfectly, (as Julia Child famously said, you must flip with conviction!) and bathed in caramel sauce that begged for a stray 6 year-old finger to just graze the surface... <div>I rounded out this week's menu with glazed carrots, a chunky cinnamon applesauce that comes together in the microwave, and wheat bran and raisin muffins.</div><div>Heavens! What will next week bring? I did see some perfect strawberries and lovely dark red rhubarb at CM, practically begging to be made into a pie... Well, we'll see.<br /><br /><br /></div><div style="clear: both; text-align: right;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: border; -moz-background-origin: padding; -moz-background-inline-policy: continuous;" align="middle" border="0" /></a></div>Gennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.com0tag:blogger.com,1999:blog-794319749239581909.post-30105390168441334762009-09-18T18:53:00.000-05:002009-09-18T18:53:58.516-05:00ChallahThe challah turned out just as I hoped --- fragrant, golden and delicious. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSQqdWfYmAl15gSsx1svodiz3rW-8T9iGTlJlsZG8ZreJ9x-wCRNBgpp9M7nzgHLinNoqeo9_x9XTQ9a842vw-cQU0sUBc_cPYBgZbwgCSJeM-PfeMRmOD_24aRXDv2P9EIRwSC4rXuUo/s1600-h/IMG_3917.JPG"><img style="MARGIN: 0px 0px 10px 10px; FLOAT: right; CLEAR: both" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSQqdWfYmAl15gSsx1svodiz3rW-8T9iGTlJlsZG8ZreJ9x-wCRNBgpp9M7nzgHLinNoqeo9_x9XTQ9a842vw-cQU0sUBc_cPYBgZbwgCSJeM-PfeMRmOD_24aRXDv2P9EIRwSC4rXuUo/s320/IMG_3917.JPG" /></a><div style='clear:both; text-align:RIGHT'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Gennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.com0tag:blogger.com,1999:blog-794319749239581909.post-41437833548354321602009-09-18T07:44:00.000-05:002009-09-18T07:57:24.866-05:00Shanah Tovah!So, what else should I be thinking about today??? (insert bad yiddish accent)<br />I am thinking of pillowy golden challah bread... And matzo ball soup. And absolutely without fail, there must be brisket - brisket that has simmered with honey and prunes and cinnamon sticks until its sweet savory fragrance overwhelms the senses. Oh, and apple sauce. Chunky and tart with hints of lemon and sweet fruit. Glazed carrots with raisins. And orange flan, a silken orange-y custard and caramel ending to a wonderful meal.<br />That's the plan!Gennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.com0tag:blogger.com,1999:blog-794319749239581909.post-62787869166269126752009-09-17T08:37:00.000-05:002009-09-17T10:17:20.078-05:00New Client!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hcq55o58B0E/SrJScCYp9fI/AAAAAAAAFxI/lA-I984UzBY/s1600-h/IMG_0290.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="http://2.bp.blogspot.com/_hcq55o58B0E/SrJScCYp9fI/AAAAAAAAFxI/lA-I984UzBY/s200/IMG_0290.JPG" alt="" id="BLOGGER_PHOTO_ID_5382455146291262962" border="0" /></a><br />New client this past week! The family is mostly vegetarian so I wrote up some ideas for additional main courses that might appeal to them. They chose the Tuscan Bean Soup and <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Manicotti</span> for their main dishes, and granola, potato bread, and a fruit pie for the rest.<br /><br />I have been enamored with peaches for the past two weeks. Each time I shop at Central Market they have had piles of the most gorgeous, rounded fruit right by the entrance, and I have usually succumbed. I ate two that were ambrosial, but then others in the same batch proved disappointing. I remembered this with dismay after selling the new client on a peach pie rather than the apple <span class="blsp-spelling-error" id="SPELLING_ERROR_1">pie</span> that she had initially suggested. I love to try things that appeal to me, but it's very different when you are making them for someone else --- after all it's not like you can just cut yourself a slice to see how it turned out. (Here is your pie - no, never mind the chunk that's missing, I just had to take a slice for quality control...)<br /><br />I also had some anxiety over the soup, which is wonderful with <span class="blsp-spelling-error" id="SPELLING_ERROR_2">pancetta</span> and the long simmering that the beans, broth and rosemary do together, but which I was not so sure about with the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Parmesan</span> rind. The <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Parmesan</span> rind is supposed to compensate for the loss of the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">pancetta</span> in the vegetarian version of the soup, but I have to say that I found the results disappointing. Not that the soup was bad, but it was just different. Plus, the rind softens as it cooks and just looks really unappealing - I just removed it halfway through cooking because I couldn't stand looking at it any more. The soup developed a bit of heat that I didn't expect - perhaps the additional fat from the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">pancetta</span> softens the hit of red pepper flakes in the regular version. I don't know, but I was definitely concerned given that the NC (new client) has two young children and I don't know what their spice tolerance is. I had also had a nice long conversation with her about how I try not to spice my cooking aggressively just because I too have a small child... Great! Of course I immediately had to call Jen in a panic so that she could reassure me that it was okay. (Woman rushed to hospital after experiencing panic attack caused by spicy food! News at eleven!)<br />Being the wonderful friend that she is, Jen came right over and managed to restore (some of) my equanimity.<br /><br />Everything turned out fine. I delivered all the food to the <span class="blsp-spelling-error" id="SPELLING_ERROR_7">NC's</span> home by 6 pm, an she called the next day to let me know that everything was fine. (OK, she actually said that they loved everything.) So I felt better, a lot better.<br /><br />I am going to try to post photos of what I make each time just to try and create a visual record for myself. (This way when I am struggling to think of what to make next, or what I made when, I can actually have a way to see it.)Gennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.com0tag:blogger.com,1999:blog-794319749239581909.post-12399657972859671072009-09-17T08:18:00.000-05:002009-09-17T10:18:04.516-05:00Register for Paris Marathon... Check!I am now officially on the road to Paris. I finally got through on the registration page and am now <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">inscrite</span></span> in the Marathon - and my <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Numéro</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">dossard</span></span> is 47562. Just by registering I am increasing my french vocabulary - who knew that a bib is actually a <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">dossard</span>? </span>I will never use the word again - from now on I will always call it a <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">dossard</span></span>, Fancy Nancy be damned!<br />I had been waiting to register since I first had the idea to do this. Somehow it makes the whole thing concrete.<br />I had been warned that the marathon always sells out pretty fast, so I had been marking time until September 15, the date when registration opened. Unfortunately it seemed like the website for the marathon hadn't been clued in as fully as I had been, and kept displaying the same message claiming that the <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">prochaine</span> edition</span> would be open on the 15<span class="blsp-spelling-error" id="SPELLING_ERROR_7">th</span> (Liars! I fumed...) Finally, just before 10 PM I was able to log on and register. <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_8">Félicitations</span>! </span><br />The race commission requires that participants submit a health certificate before the registration is complete, leading me to believe that the french do not like their marathon participants to expire... Good idea I suppose, but one more step for me. I may actually have to break down and have a physical.Gennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.com0tag:blogger.com,1999:blog-794319749239581909.post-27833521261162802672009-09-13T20:54:00.000-05:002009-09-13T21:53:00.594-05:00What I made today...With the rain and the beginning of school, it was hard not to start thinking of warmer dishes. The warmth of Fall, of oranges and yellows and deep browns that conjure visions of cozy evenings. (Never mind the heat and humidity...)<br />This week's menu featured all of my favorite flavors, but nodded to summer with the inclusion of grilled vegetables, and sunny slices of grilled pineapple as a complement to the pork.<br />This week's menu:<br />*Blueberry buttermilk pancakes<br />*Fennel and tomato soup<br />*Honey whole wheat bread<br />*Sweet potato puree with roasted pears<br />*Maple glazed pork tenderloin<br />*Pesto<br />*Roasted red peppers<br />*Grilled asparagus<br /><br />I am anxious to get the reviews on the pesto, since I tried out a new technique that is supposed to be helpful if you want to freeze it for later. The idea is that you should very quickly blanch the basil in boiling salted water, then plunge it into ice water to revive it. Ideally the blanching is meant to "fix" the green color of the basil and prevent it from browning. In practice however the basil turns into a seaweed like substance that seems really unappealing. I managed to dry it as best as possible and then ground it with the additional ingredients as usual. I also toasted the pinenuts and blanched the garlic cloves very briefly to tame the bite of the pesto (because of the kids).<br />Notes: Despite the fact that I made 3 tenderloins instead of the 2 that the recipe required, I ended up with waaaayyyy too much glaze, which is a waste considering how expensive maple syrup is... Next time I would use 1/4 of a cup rather than the 3/4 that the recipe calls for.Gennyhttp://www.blogger.com/profile/09336543254952880088noreply@blogger.com0