One of my favorite things about having a larger living space is being able to have people over. I LOVE having friends and family fill my home to share great meals and fun times- who doesn't? Hermits. I am certainly not one of those. So now that I have a large enough kitchen to really cook in and space for people to sit, I want to entertain as much as possible. In the week leading up to Halloween I had high hopes for traditional seasonal activities; finding the perfect costume, going out to parties, carving pumpkins....but since for some reason I live in Connecticut we got snowed in on part night we only got the pumpkin carving done.
I originally planned on having people over the Thursday before Halloween with the intention of carving pumpkins, drinking some good beers and eating some delicious pulled pork. We ended up eating, drinking and watching The Exorcist instead. Not a bad evening, considering we had Exorcist virgins in the group and the food and drink did not disappoint.
For our autumnal food fest I decided to try my hand at pulled pork. Maybe barbecue is a summer thing, but this was the perfect, warming meal for a chilly October night. This was probably the easiest meal I've ever made other than a sandwich. It takes five ingredients, five minutes of effort and about 18 hours to make. Crock Pot it! If you make this for any meat-eating, breathing thing, they will love it and you for creating such a delicious meal.
Get your hands on a 4 lb. pork butt (In my brief quest for this cut I found it was more widely available than pork shoulder, which can also be used in this recipe). Make sure you have a bottle of your favorite BBQ sauce anywhere from 12-16 oz. in size, depending on how saucy you like your pig (I used a 14 oz bottle and I thought it was delicious). If you can find Rufus Teague BBQ Sauce with "A Touch-o-Heat" get that. It was perfect. Have a can of ginger ale handy and if you want to get totally bonkers you can add your favorite beer to the mix (we added a brown ale). Two onions complete your ingredients!
Slice one onion and put that in the bottom of the crock pot, place the butt over the onion and slice the other onion to go on top. I modified the original recipe here by adding a beer, so instead of pouring 1 Cup of ginger ale over the pork I only used 1/2 Cup of the ginger ale and poured in the brown ale to add some smoky, carameliness. Cook on Low for 12 hours. After 12 hours your entire house will smell like pork and onions, so open a window. Then drain the liquid (fat) from the pork and onions and shred the pork butt, discarding any large bits of fat. Return onions and pork to the Crock Pot, stirring in the bottle of BBQ sauce. Continue to cook for another 4-6 hours.
I served this with some coleslaw made with hot mustard, honey and a little bit of mayo, sliced green pepper and pre-cut cole slaw mix. Since this was obviously a Southern-focused meal, the cole slaw went on the pulled pork sandwiches, some with pickles, some without. Drew even shared some of the Zapp's Cajun Crawtator's my Mom shipped from Mississippi. This meal successfully warmed and porkified our house! Great for pulled pork taco left overs, too!
http://www.food.com/recipe/pulled-pork-crock-pot-131018
Tuesday, November 1, 2011
Tuesday, October 25, 2011
House-Warming Recipes:Greens, Beans, and Bacon Soup
Recently I made a pretty big decision- I left my tiny 3 room apartment to move in with my boyfriend in a house of our own. It was a whirlwind decision, so much so that the process hit us harder than we thought it would. Packing up our relatively separate lives in less than a week, deciding what would stay and what would go, waking up in a new house filled with boxes...it was slightly traumatic to say the least. One would think that having your own four walls would make you infinitely happier when in fact, it left me feeling lost and overwhelmed. On top of trying to figure out what direction to take with my career, putting together a house and home was incredibly daunting. You have to start somewhere and that place for me was of course, the kitchen. I could easily control the organization, but mostly importantly, I could literally and figuratively feed a part of us that needed some serious nourishing. At the end of a day of debating where this and that should go, learning how to hang drapes and endless rug shopping, we could sit down to a hot meal that made our house feel more like a home.
The first meal I made in our new house (other than that first week of ramen noodles) was Greens and Beans Soup. I didn't want to cook creatively, and I wanted something fast, so I found this recipe in an old magazine I had lying around- sounds like I love cooking, huh? But really, I'd made this before and it is such a wonderful comfort food for me with everything I love: kale, beans, bacon and hot sauce. Everything about the previous sentence makes me happy. I takes zero time and makes enough to have plenty of leftovers- a bonus when you're busy! Now that I think of it, I may have doubled the recipe. You really can't have enough of this stuff.
3 Slices bacon, cut cross-wise into 1/4-inch pieces
3 cups packed pre-chopped kale
2 1/4 cups water
1 cup chopped onion
1/4 teaspoon black pepper
1 15 oz. can cannellini beans, rinsed and drained
15 oz. chicken broth (recipe calls for garlic chicken broth, but I just minced garlic and threw it in)
Hot Sauce (I'm obligated to say it's optional even though in my opinion, it isn't)
Cook bacon in a large saucepan or dutch oven over medium heat until crisp, discard all but 2 teaspoons of the rendered fat unless you want it in there for extra flavor. Add remaining ingredients to the pot, including hot sauce, or if you're like me, just add the hot sauce to each bowl served. Cover and bring to a boil. Reduce heat and simmer 25 minutes.
I made some crispy skillet cornbread to go with this. Comfort goal, reached.
The first meal I made in our new house (other than that first week of ramen noodles) was Greens and Beans Soup. I didn't want to cook creatively, and I wanted something fast, so I found this recipe in an old magazine I had lying around- sounds like I love cooking, huh? But really, I'd made this before and it is such a wonderful comfort food for me with everything I love: kale, beans, bacon and hot sauce. Everything about the previous sentence makes me happy. I takes zero time and makes enough to have plenty of leftovers- a bonus when you're busy! Now that I think of it, I may have doubled the recipe. You really can't have enough of this stuff.
3 Slices bacon, cut cross-wise into 1/4-inch pieces
3 cups packed pre-chopped kale
2 1/4 cups water
1 cup chopped onion
1/4 teaspoon black pepper
1 15 oz. can cannellini beans, rinsed and drained
15 oz. chicken broth (recipe calls for garlic chicken broth, but I just minced garlic and threw it in)
Hot Sauce (I'm obligated to say it's optional even though in my opinion, it isn't)
Cook bacon in a large saucepan or dutch oven over medium heat until crisp, discard all but 2 teaspoons of the rendered fat unless you want it in there for extra flavor. Add remaining ingredients to the pot, including hot sauce, or if you're like me, just add the hot sauce to each bowl served. Cover and bring to a boil. Reduce heat and simmer 25 minutes.
I made some crispy skillet cornbread to go with this. Comfort goal, reached.
Wednesday, August 17, 2011
Summertime Is The Right Time For Tomatoes
As everyone knows, Summer is the season for fresh fruit and for me, ripe juicy tomatoes are one of the best. As someone whose nickname as a child was Tomatohead, I try to keep it real with tomatoes. By this I mean treating a tomato as it should be treated, eating them when in season and eating them in abundance (this does not include canned tomatoes that can and should feed any tomato addiction year-round). I am serious about the quality of the tomatoes I eat. I never order sandwiches with tomato in the winter because I know they won't be any good. Until recently I did this out of snobbery, rejecting the green or mealy winter tomato because I could not tolerate the texture and flavor (nor should I). Along with the knowledge I've gained working in restaurants, a book that my dear Mama turned me on to has gotten me thinking about this seemingly docile fruit. Tomatoland by Barry Estabrook has captivated me, and I'm only a few pages past the introduction. Apparently everything we know about the tomato is in trouble. It gets me all fired up even thinking about the loads of information I've digested after reading only the first few pages. Basically, you need to read it. I may never buy a tomato out of season at the grocery store ever again. The way tomatoes are produced, not for taste, but for looks in some areas of the country is just plain wrong. Did you know that some producers gas their green tomatoes with ethylene, to make them turn color before ripened? Granted ethylene is produced by the fruit naturally as the final step of the maturation process, but if the tomato isn't ripe, it's not ripe. Don't gas my tomatoes! Here's a tidbit from the book that is particularly shocking: "According to analyses conducted by the U.S. Department of Agriculture, 100 grams of fresh tomato today has 30 percent less vitamin C, 30 percent less thiamin, 19 percent less niacin, and 62 percent less calcium than it did in the 1960s. But the modern tomato does shame its counterpart in one area: It contains fourteen times as much sodium." Can you believe that?!? I guess my snobbery about eating fresh tomatoes in season wasn't unfounded, even if I was oblivious to the really important reasons as to why we should respect the 'mater a lotta bit more.
Tomatoland aside, I have been loving my tomatoes this summer, especially any heirloom tomatoes I can get my hands on. The man friend and I attempted to grow our own, but some nasty squirrels ate our crop! In spite of our setbacks, we have been enjoying beautiful Connecticut tomatoes all summer in every way possible. The perennial favorite, the Caprese salad, raw vegetable and tomato salad, BLTs- I've embraced them all. But one creation perked up my ears... the tomato pie. Not pizza, a pie. Believe it or not, I've never had this dish. Being Southern, this seems wrong. So I made it right. I researched traditional tomato pie recipes and found out that many incorporate mayo. Hmm. And mmm. Most mayo haters cringe at this, but the way my Nana got me to eat tomatoes as a kid was to take big slices of fresh tomato and slather a thin layer of Bama brand mayo over the top with salt and pepper. I can't express how good that is. Garlic aioli is even better. So when I saw that many pies either include mayo in the filling of the pie or slather a layer on top, it made sense. After looking at a bunch of recipes I created my own bastardization of this Southern Living recipe that I found on food.com: Southern Tomato Vegetable Pie. The changes I made are simple, just combining this recipe with some others I saw. It was so good, I can't even describe the happiness. Also, I used heirloom tomatoes and they were perfect.
3 Large Heirloom Tomatoes
1 pkg Thick Cut Bacon (applewood smoked)
1 10oz. Package of Frozen Chopped Spinach or fresh equivalent
1/2 Cup each of Cheddar and Mozzarella, shredded
12 oz. Part Skim Ricotta
1/2 Cup Fresh Basil, chopped
4 Green Onions, Chopped
1 Garlic clove, minced or chopped, I use my Microplane
1/2 tsp. Crushed Red Pepper
1 Frozen Pie Crust or fresh if you want!
Mayo
Heat oven to 375. I baked my bacon, you can fry it, but it tastes the same and a lot less mess. I also bought thick cut, applewood smoked bacon for this. Bake for 30-40 minutes until the bacon is to your desired crispiness- I like mine crispy. When it's done, pat off the fat and chop it up. Put aside.
Slice about 3 large heirloom tomatoes to be 1/2 inch thick. Place in a colander and layer with paper towels so that you soak up the excess moisture. Let stand 20 minutes, changing paper towels if you need to.
Drain Spinach well. Combine with bacon, all cheeses, green onions, garlic, and red pepper. NOTE: if you have time, drain the ricotta a bit. The crust will not stand up to the moisture. When serving right out of the oven, it works, but for leftovers, it crumbles. It still tastes mighty good, though.
Spread most of the mixture into the pie crust- I had some leftover, about a cup or so. Leave enough room for your tomatoes on top! Place the drained tomatoes over the spinach filling, stacking if necessary.
Now here's the mayo haters dilemma: to mayo or not to mayo. The man friend hates mayo and I did it anyways telling him, "It traditional, so this is how we're gonna make it." And he loved it. If you have a mayo hater, make sure to make the mayo layer thin. If you love it, go wild, but not too wild, then it's just messy.
Top with a sprinkle of parmesan cheese and pop it in the oven for 35-40 minutes. I didn't have any aluminum foil, so i just baked it right out in the open of the oven until the top was golden brown. Compare with the Southern Living recipe and see what you'd rather do.
The above picture was my result. Garnish with a little more parm and basil. Enjoy!
Tomatoland aside, I have been loving my tomatoes this summer, especially any heirloom tomatoes I can get my hands on. The man friend and I attempted to grow our own, but some nasty squirrels ate our crop! In spite of our setbacks, we have been enjoying beautiful Connecticut tomatoes all summer in every way possible. The perennial favorite, the Caprese salad, raw vegetable and tomato salad, BLTs- I've embraced them all. But one creation perked up my ears... the tomato pie. Not pizza, a pie. Believe it or not, I've never had this dish. Being Southern, this seems wrong. So I made it right. I researched traditional tomato pie recipes and found out that many incorporate mayo. Hmm. And mmm. Most mayo haters cringe at this, but the way my Nana got me to eat tomatoes as a kid was to take big slices of fresh tomato and slather a thin layer of Bama brand mayo over the top with salt and pepper. I can't express how good that is. Garlic aioli is even better. So when I saw that many pies either include mayo in the filling of the pie or slather a layer on top, it made sense. After looking at a bunch of recipes I created my own bastardization of this Southern Living recipe that I found on food.com: Southern Tomato Vegetable Pie. The changes I made are simple, just combining this recipe with some others I saw. It was so good, I can't even describe the happiness. Also, I used heirloom tomatoes and they were perfect.
1 pkg Thick Cut Bacon (applewood smoked)
1 10oz. Package of Frozen Chopped Spinach or fresh equivalent
1/2 Cup each of Cheddar and Mozzarella, shredded
12 oz. Part Skim Ricotta
1/2 Cup Fresh Basil, chopped
4 Green Onions, Chopped
1 Garlic clove, minced or chopped, I use my Microplane
1/2 tsp. Crushed Red Pepper
1 Frozen Pie Crust or fresh if you want!
Mayo
Heat oven to 375. I baked my bacon, you can fry it, but it tastes the same and a lot less mess. I also bought thick cut, applewood smoked bacon for this. Bake for 30-40 minutes until the bacon is to your desired crispiness- I like mine crispy. When it's done, pat off the fat and chop it up. Put aside.
Slice about 3 large heirloom tomatoes to be 1/2 inch thick. Place in a colander and layer with paper towels so that you soak up the excess moisture. Let stand 20 minutes, changing paper towels if you need to.
Drain Spinach well. Combine with bacon, all cheeses, green onions, garlic, and red pepper. NOTE: if you have time, drain the ricotta a bit. The crust will not stand up to the moisture. When serving right out of the oven, it works, but for leftovers, it crumbles. It still tastes mighty good, though.
Spread most of the mixture into the pie crust- I had some leftover, about a cup or so. Leave enough room for your tomatoes on top! Place the drained tomatoes over the spinach filling, stacking if necessary.
Now here's the mayo haters dilemma: to mayo or not to mayo. The man friend hates mayo and I did it anyways telling him, "It traditional, so this is how we're gonna make it." And he loved it. If you have a mayo hater, make sure to make the mayo layer thin. If you love it, go wild, but not too wild, then it's just messy.
Top with a sprinkle of parmesan cheese and pop it in the oven for 35-40 minutes. I didn't have any aluminum foil, so i just baked it right out in the open of the oven until the top was golden brown. Compare with the Southern Living recipe and see what you'd rather do.
The above picture was my result. Garnish with a little more parm and basil. Enjoy!
Monday, August 15, 2011
Cleaning Out the Fridge: Out With the Old, In With the New
As my One-Year-in-New-Haven anniversary approaches I find myself comparing my experiences over the past year to the goals I had in mind for myself professionally (hence the "cleaning out the fridge" metaphor). When I moved here I was bright-eyed and hopeful, determined to get a job in a kitchen and learn all there is to know about cooking. Then within a year I would be going to Culinary school somewhere for 18 months, then off into the wide world of food writing. It makes me to smile to think how sure I was of my path and my timeline. Not that I'm laughing at myself, but happy that my headstrong nature has brought me to the understanding I have today. No one could change my mind about wanting to be a chef/food writer, taking the tough and roundabout way to my dream job. I'm glad they didn't. If I hadn't had all the experiences of this past year, I wouldn't have the slightest clue what it is I wanted or where I was going in life. As if many 23 year olds do! In short, I think looking back is a very important part of moving forward. Let's just say I'm ready for a new beginning.
At the start of my time in New Haven, after I settled in sufficiently, I started my job search. I can sum that process up in a word: "cute." "Here comes this girly-looking blond with the strong belief that she should get hired working in a professional kitchen, without any real experience and still get paid." That probably what most the people thought when I applied to work in their restaurant. I must have given a few people the laughs they needed. I was totally clueless as to how hard it is to get any chef to want you in their kitchen, especially reputable chefs running New Haven culinary institutions. Eventually after several chefs promised me a chance then never called again, I realized I would have to aim a little lower. So I took a job as a hostess in a nice restaurant, with the hope that they would eventually help with my kitchen aspirations. After about 5 months of long days, getting roped into jobs I didn't apply for (food runner) and impatience, I finally bugged the Chef enough to let me shadow or "stagiare" in the kitchen. I learned a lot of simple things about the kitchen- the work ethic, what it means to be at the bottom of the ladder, etc. I also fell love with the intensity of a night in the kitchen; prep, the mad rush and the sigh of relief/accomplishment after it was all over. It was FUN. After a few weeks "stag-ing" (stah-zhing) I knew it was time to move forward and do this kitchen thing full time.
Fortunately enough, an ex co-worker had moved on as well and offered me an opportunity in an opening restaurant as a REAL LIVE COOK! It was like everything I had worked though- the crappy hostess job, running food- had paid off and the real deal was finally at my fingertips. This brings us to the job around which my last few posts are centered. What a ride. First, getting paid for practically playing with food for a living to grueling hours and countless frustrations. Then, the ultimate setback. Last week I lost my job. There are the obvious reasons for being upset, but the thing that really disappointed me was I had toughed it out through all the crap only to get let go. I'm sure it was obvious from my last post that I wasn't very happy there, but I kept on because I knew I was a part of a team that needed me. We were such a small kitchen that no one could afford to back down because it would affect us all. It's not like New York where you lose an employee and you have someone in their place in an hour. Finding a good fit was tough and I couldn't let the rest of the kitchen down just because I had had enough. Even when we finally found some guys to help take the load off, I didn't quit. It seems I didn't have to. From a business perspective, cheaper labor is better and I was the more expensive option. It is very disappointing when you realize the people you respect don't have respect for you. At first I was embarrassed and really let down, thinking that maybe I wasn't on the right track after all. Maybe this dream I had been working toward for almost a year wasn't meant to be. Then I realized that it wasn't the dream that was wrong, it was the direction I was taking to get there.
I understand now after looking back over my hard-headed path toward pursuing my love of food and writing that I love to cook, but doing so in a professional kitchen is not the way to express it. For me, at least. If the past gives us insight to our future, it's telling me to be a little easier on myself, do what I love, which is cook and write, and to do so at home for the people I love :)
At the start of my time in New Haven, after I settled in sufficiently, I started my job search. I can sum that process up in a word: "cute." "Here comes this girly-looking blond with the strong belief that she should get hired working in a professional kitchen, without any real experience and still get paid." That probably what most the people thought when I applied to work in their restaurant. I must have given a few people the laughs they needed. I was totally clueless as to how hard it is to get any chef to want you in their kitchen, especially reputable chefs running New Haven culinary institutions. Eventually after several chefs promised me a chance then never called again, I realized I would have to aim a little lower. So I took a job as a hostess in a nice restaurant, with the hope that they would eventually help with my kitchen aspirations. After about 5 months of long days, getting roped into jobs I didn't apply for (food runner) and impatience, I finally bugged the Chef enough to let me shadow or "stagiare" in the kitchen. I learned a lot of simple things about the kitchen- the work ethic, what it means to be at the bottom of the ladder, etc. I also fell love with the intensity of a night in the kitchen; prep, the mad rush and the sigh of relief/accomplishment after it was all over. It was FUN. After a few weeks "stag-ing" (stah-zhing) I knew it was time to move forward and do this kitchen thing full time.
Fortunately enough, an ex co-worker had moved on as well and offered me an opportunity in an opening restaurant as a REAL LIVE COOK! It was like everything I had worked though- the crappy hostess job, running food- had paid off and the real deal was finally at my fingertips. This brings us to the job around which my last few posts are centered. What a ride. First, getting paid for practically playing with food for a living to grueling hours and countless frustrations. Then, the ultimate setback. Last week I lost my job. There are the obvious reasons for being upset, but the thing that really disappointed me was I had toughed it out through all the crap only to get let go. I'm sure it was obvious from my last post that I wasn't very happy there, but I kept on because I knew I was a part of a team that needed me. We were such a small kitchen that no one could afford to back down because it would affect us all. It's not like New York where you lose an employee and you have someone in their place in an hour. Finding a good fit was tough and I couldn't let the rest of the kitchen down just because I had had enough. Even when we finally found some guys to help take the load off, I didn't quit. It seems I didn't have to. From a business perspective, cheaper labor is better and I was the more expensive option. It is very disappointing when you realize the people you respect don't have respect for you. At first I was embarrassed and really let down, thinking that maybe I wasn't on the right track after all. Maybe this dream I had been working toward for almost a year wasn't meant to be. Then I realized that it wasn't the dream that was wrong, it was the direction I was taking to get there.
I understand now after looking back over my hard-headed path toward pursuing my love of food and writing that I love to cook, but doing so in a professional kitchen is not the way to express it. For me, at least. If the past gives us insight to our future, it's telling me to be a little easier on myself, do what I love, which is cook and write, and to do so at home for the people I love :)
Monday, July 18, 2011
Reality Bites
This post has a different tone than my previous posts- no recipes, no "yummy," no sugar coating my pursuit and love of a culinary career. I have new things to share, so if you're expecting a recipe for cold cucumber soup, find it somewhere else.
Unfortunately, it has become a bad habit of mine to go weeks without writing. Maybe it's because I have been hesitant to put what I have to share on "paper." In truth, the majority of the reason I haven't written is because I've been BUSY, exhausted and just plain lazy on my days off of work. A small sliver of me hasn't wanted to share my first real foray into the food business because what I have to say isn't all positive. The reality of being a young woman in the food business is tough sometimes- here's what I have to say about it so far.
The last time I shared my experiences in the kitchen, I was working in what was basically a test kitchen; testing recipes, doing tastings, designing menus, etc. I was having a ball. I was getting a chance to assert myself as a cook in a REAL kitchen with other professional cooks. There was something new to learn every day not only from the other people in the kitchen, but from myself. Knife skills, dish composition, plating- you name it, I was getting better at it everyday. It was encouraging to say the least.
As opening week drew near, the question of staffing became a concern. We were a kitchen staff of 5 manning a restaurant with seating for 150. Things were looking grim. Doubting our skill level, the owners brought in well reputed chef with a mind to change things up. This is one thing that really gets under my skin: just because you have money does NOT mean you know how to run a restaurant. The owners of this restaurant where I work "bring as much value to a kitchen as rotten onions" (thanks, Mom). Can you imagine throwing out a staff along with a menu a week before opening? Unless you live in New York and have the resources, I'd say that's a recipe for disaster. They didn't fire us, but it was made clear that was not beyond possibility. Needless to say, the atmosphere in the kitchen was tense and negative. Nothing was good enough. I would make lobster salad, it didn't have enough mayo. I would make it again- what was I trying to do?! Choke them?! Add more mayo, idiot! When every one's job is on the line, nothing is good enough. This I could understand, but it got old really quickly.
At the last minute (a mere 5 days before opening night) we hired a new head chef, one capable, positive and a good leader. A brief wave of relief passed over me. For days I was dreading a phone call bearing news that I had been fired because of my complete lack of experience. With our new chef I felt comforted knowing I had a competent and forgiving shepherd leading me into the scary world of an opening restaurant. We had a menu. We had a crew. We had a dishwasher. We were ready to take on the crowds.
Opening night was great- we were busy but on top of things. Nothing got out of hand and we managed to make a good impression on the friends and family that showed up to support our hard work. We knew we had done well, but we knew we needed to get ready for word to get out. What we didn't realize was that word gets out fast in a small, rural community in Connecticut. The next night we did 400 covers in a space that, as I mentioned before, only seats 150 people at a time. For our neck of the woods, that's a lot. In the kitchen, it's a shitstorm of epic proportions. We didn't have the food prep to support the demand on the kitchen. We didn't have tickets telling us what orders were coming in and when they were ordered. We were failing in a BIG way. The elaborate menu we created to lure in customers ended up overwhelming our tiny kitchen and ill equipped staff. No matter how much we prepped during the day, we blew through it and then some at night.
You're thinking, the restaurant is busy, how is this a bad thing? We still only had 6 people on kitchen staff for 12-14 hour days 7 days a week. I also happen to live 45 minutes away from where I work. So my days began at 7:30 AM, on the road by 8:15, in an apron from 9-11:30 PM, home by 12:30 and asleep at 12:45. Forgive me for a moment: my feet hurt, I was hungry, I was sweaty, I was so tired, I hadn't seen my boyfriend in days. I was at my wit's end. The night I did see my boyfriend I had a total meltdown, complete with blubbering, swearing off the restaurant and renouncing my desire to go to culinary school. At that point, at that pace and for the assholes whom I was working for, it was not worth it. Not one bit. My wise boyfriend reasoned with me to wait it out, see how a normal schedule after opening week would be and see if I still wanted to give up. It was a fair suggestion. So I put on my tough girl face, slapped on some foot bandages and went back in there and stuck it out when I thought I couldn't take it anymore. I took more shit from irrational restaurant owners, I under dressed and overdressed salads, I gritted my teeth while I did lazy coworkers' prep work and I got through it.
I AM WOMAN!!!!!!!!!!!!!
In spite of all this venting, I have to admit that I enjoy many luxuries that the typical starting garde manger cook does not. I work mostly day shifts with two days off a week (Friday and Saturday, shwing!). I work with people I enjoy spending time with and learn from every day. My boss and friend who hired me reminds me all the time, "After all this is over, you'll be such a badass." And I do feel like even more of a badass every day. Even though I feel like I've accomplished something life changing for taking on this profession and sticking with it, it's hard not to doubt myself sometimes. At the end of the day I know I absolutely do not want to spend my career behind the line in a kitchen. It's fast-paced, exciting and wonderful at times, but my passion is the food, not the bullshit that comes with operating a restaurant. Then again, you have to wade through the bullshit to get to the gold.
Unfortunately, it has become a bad habit of mine to go weeks without writing. Maybe it's because I have been hesitant to put what I have to share on "paper." In truth, the majority of the reason I haven't written is because I've been BUSY, exhausted and just plain lazy on my days off of work. A small sliver of me hasn't wanted to share my first real foray into the food business because what I have to say isn't all positive. The reality of being a young woman in the food business is tough sometimes- here's what I have to say about it so far.
The last time I shared my experiences in the kitchen, I was working in what was basically a test kitchen; testing recipes, doing tastings, designing menus, etc. I was having a ball. I was getting a chance to assert myself as a cook in a REAL kitchen with other professional cooks. There was something new to learn every day not only from the other people in the kitchen, but from myself. Knife skills, dish composition, plating- you name it, I was getting better at it everyday. It was encouraging to say the least.
As opening week drew near, the question of staffing became a concern. We were a kitchen staff of 5 manning a restaurant with seating for 150. Things were looking grim. Doubting our skill level, the owners brought in well reputed chef with a mind to change things up. This is one thing that really gets under my skin: just because you have money does NOT mean you know how to run a restaurant. The owners of this restaurant where I work "bring as much value to a kitchen as rotten onions" (thanks, Mom). Can you imagine throwing out a staff along with a menu a week before opening? Unless you live in New York and have the resources, I'd say that's a recipe for disaster. They didn't fire us, but it was made clear that was not beyond possibility. Needless to say, the atmosphere in the kitchen was tense and negative. Nothing was good enough. I would make lobster salad, it didn't have enough mayo. I would make it again- what was I trying to do?! Choke them?! Add more mayo, idiot! When every one's job is on the line, nothing is good enough. This I could understand, but it got old really quickly.
At the last minute (a mere 5 days before opening night) we hired a new head chef, one capable, positive and a good leader. A brief wave of relief passed over me. For days I was dreading a phone call bearing news that I had been fired because of my complete lack of experience. With our new chef I felt comforted knowing I had a competent and forgiving shepherd leading me into the scary world of an opening restaurant. We had a menu. We had a crew. We had a dishwasher. We were ready to take on the crowds.
Opening night was great- we were busy but on top of things. Nothing got out of hand and we managed to make a good impression on the friends and family that showed up to support our hard work. We knew we had done well, but we knew we needed to get ready for word to get out. What we didn't realize was that word gets out fast in a small, rural community in Connecticut. The next night we did 400 covers in a space that, as I mentioned before, only seats 150 people at a time. For our neck of the woods, that's a lot. In the kitchen, it's a shitstorm of epic proportions. We didn't have the food prep to support the demand on the kitchen. We didn't have tickets telling us what orders were coming in and when they were ordered. We were failing in a BIG way. The elaborate menu we created to lure in customers ended up overwhelming our tiny kitchen and ill equipped staff. No matter how much we prepped during the day, we blew through it and then some at night.
You're thinking, the restaurant is busy, how is this a bad thing? We still only had 6 people on kitchen staff for 12-14 hour days 7 days a week. I also happen to live 45 minutes away from where I work. So my days began at 7:30 AM, on the road by 8:15, in an apron from 9-11:30 PM, home by 12:30 and asleep at 12:45. Forgive me for a moment: my feet hurt, I was hungry, I was sweaty, I was so tired, I hadn't seen my boyfriend in days. I was at my wit's end. The night I did see my boyfriend I had a total meltdown, complete with blubbering, swearing off the restaurant and renouncing my desire to go to culinary school. At that point, at that pace and for the assholes whom I was working for, it was not worth it. Not one bit. My wise boyfriend reasoned with me to wait it out, see how a normal schedule after opening week would be and see if I still wanted to give up. It was a fair suggestion. So I put on my tough girl face, slapped on some foot bandages and went back in there and stuck it out when I thought I couldn't take it anymore. I took more shit from irrational restaurant owners, I under dressed and overdressed salads, I gritted my teeth while I did lazy coworkers' prep work and I got through it.
I AM WOMAN!!!!!!!!!!!!!
In spite of all this venting, I have to admit that I enjoy many luxuries that the typical starting garde manger cook does not. I work mostly day shifts with two days off a week (Friday and Saturday, shwing!). I work with people I enjoy spending time with and learn from every day. My boss and friend who hired me reminds me all the time, "After all this is over, you'll be such a badass." And I do feel like even more of a badass every day. Even though I feel like I've accomplished something life changing for taking on this profession and sticking with it, it's hard not to doubt myself sometimes. At the end of the day I know I absolutely do not want to spend my career behind the line in a kitchen. It's fast-paced, exciting and wonderful at times, but my passion is the food, not the bullshit that comes with operating a restaurant. Then again, you have to wade through the bullshit to get to the gold.
Wednesday, June 22, 2011
Civil War of PIE
Some one at work asked me yesterday, "Do people in the South make pie? I mean, well?" You can imagine my horror and he amount of scoffing that ensued. Of course people in the South make excellent pies! People in New England think that everything they do well, they do the best. Just because Ye Olde Great Great Great x10 Grandmother made the first pie in the New World does not mean it is the best. That is not to say that people in New England don't make great pies. They make pies just as well as people in the Midwest, out in California and almost as well as in the South.
Of course these GOONS started asking me, "What pies can you make in the South?" So I started naming my favorites, Lemon Icebox Pie, Coconut Cream Pie, Chocolate Meringue Pie, Blueberry Delight, the list goes on. These guys laughed and said, "Those aren't pies! We're talking fruit pies! Like Apple Pie!" Well, pardon me for not being incredibly boring and thinking apple pie or fruit pie with lattice on top is the only pie worth eating. What total goobers. I will agree that a great, flaky-crusted hot apple pie is wonderful, but it's not the be-all, end-all. I was raised on "cooler" pies, or pies that are room temperature or served cold. It's hot down South, we need something refreshing.
I'm no baker (yet), but there are some pies that require almost no work at all and I've seen them vanish from a table quicker than anything. One such pie is a Southern classic and incredible in summer: Key Lime Pie. The recipe I make is one my Mom has made for many years now and it is a perpetual crowd-pleaser. My best friend's step-dad has been known to devour a whole pie in less than 24 hours.
This is the easiest Key Lime Pie in the world and you can make it full or low-fat, whichever you prefer.
1 Graham Cracker Pie Crust (if you can find it get the ones with 2 extra servings)
1 Can Minute Maid Key Lime Juice Concentrate- buy the small can! (find it in the freezer section)
1 Can Sweetened Condensed Milk (I use low-fat)
1 Tub Cool Whip, thawed (low-fat also)
*This is an ideal recipe. If, like me, you are stuck in a world where the grocery stores don't stock key lime juice concentrate, do this:
2 Regular Sized Graham Cracker Pie Crusts
1 Can Minute Maid LIMEADE Concentrate- full/regular size
2 Tubs Cool Whip
2 Cans Sweetened Condensed Milk
Split the wet mixture between the two pie crusts and freeze. Remove and transfer to the fridge an hour or so before serving.
It's easy, but it doesn't mean it can't hit the spot. It's a perfect summer desert!
Mix all your wet ingredients, pour into pie filling
Of course these GOONS started asking me, "What pies can you make in the South?" So I started naming my favorites, Lemon Icebox Pie, Coconut Cream Pie, Chocolate Meringue Pie, Blueberry Delight, the list goes on. These guys laughed and said, "Those aren't pies! We're talking fruit pies! Like Apple Pie!" Well, pardon me for not being incredibly boring and thinking apple pie or fruit pie with lattice on top is the only pie worth eating. What total goobers. I will agree that a great, flaky-crusted hot apple pie is wonderful, but it's not the be-all, end-all. I was raised on "cooler" pies, or pies that are room temperature or served cold. It's hot down South, we need something refreshing.
I'm no baker (yet), but there are some pies that require almost no work at all and I've seen them vanish from a table quicker than anything. One such pie is a Southern classic and incredible in summer: Key Lime Pie. The recipe I make is one my Mom has made for many years now and it is a perpetual crowd-pleaser. My best friend's step-dad has been known to devour a whole pie in less than 24 hours.
This is the easiest Key Lime Pie in the world and you can make it full or low-fat, whichever you prefer.
1 Graham Cracker Pie Crust (if you can find it get the ones with 2 extra servings)
1 Can Minute Maid Key Lime Juice Concentrate- buy the small can! (find it in the freezer section)
1 Can Sweetened Condensed Milk (I use low-fat)
1 Tub Cool Whip, thawed (low-fat also)
*This is an ideal recipe. If, like me, you are stuck in a world where the grocery stores don't stock key lime juice concentrate, do this:
2 Regular Sized Graham Cracker Pie Crusts
1 Can Minute Maid LIMEADE Concentrate- full/regular size
2 Tubs Cool Whip
2 Cans Sweetened Condensed Milk
Split the wet mixture between the two pie crusts and freeze. Remove and transfer to the fridge an hour or so before serving.
It's easy, but it doesn't mean it can't hit the spot. It's a perfect summer desert!
Mix all your wet ingredients, pour into pie filling
Thursday, June 16, 2011
The Easiest Fire Roasted Salsa, Ever
If you have a broiler or an open flame, you can make this salsa. Believe it or not, I eat other things other than hummus, like lots of salsa. I guess I'm just a "dip" kind of girl. Anyways, this is perfect for dipping, on tacos, and especially on eggs. All you need to do is.....
Take 2 large of 3 small-ish Tomatoes
1 Medium White Onion, halved
3 Cloves Garlic, do not peel!
3 Jalapenos
Fire up that broiler and put the rack as close to the flame as possible. Place all your ingredients on a rimmed baking sheet. Let them roast for 8-10 minutes, checking on them every few minutes, turning them to get an even char. You may need to take out the garlic if it's getting too brown. Once they get good and black, and I mean charred (it is fire roasted after all), plop it all in the food processor! Add about 3 Tablespoons lime juice and pulse a little more. After removing from the FP, stir in a handful of chopped cilantro. That's it!
Take 2 large of 3 small-ish Tomatoes
1 Medium White Onion, halved
3 Cloves Garlic, do not peel!
3 Jalapenos
Fire up that broiler and put the rack as close to the flame as possible. Place all your ingredients on a rimmed baking sheet. Let them roast for 8-10 minutes, checking on them every few minutes, turning them to get an even char. You may need to take out the garlic if it's getting too brown. Once they get good and black, and I mean charred (it is fire roasted after all), plop it all in the food processor! Add about 3 Tablespoons lime juice and pulse a little more. After removing from the FP, stir in a handful of chopped cilantro. That's it!
Summer Veggie Salad
I love shopping the small neighborhood markets in my neighborhood: East Rock, New Haven. They always have great produce, fresh cheese and meats and lots of specialty products. This salad doesn't require anything special, just fresh veggies! I got this recipe out of Everyday Food, my birthday gift from my Nana last year, but this kind of salad can be made with any vegetable laying around.
Crispy Green Bean Salad with Chick Peas and Tomatoes
1 lb. Skinny green beans/ haricots vert
1 Stem Cherry tomatoes or 1/2 lb, halved
1 can Chick Peas, rinsed
A couple very thin slices of red onion
Juice of half a Lemon plus a couple of strips of lemon zest (you can straight up zest it, or peel in strips and very thinly slice the strips to get little sticks of zest)
A handful of chopped Kalamata Olives (optional)
3 T. Olive Oil
After cleaning the beans (make sure the little woody nubs are snapped of the end) throw them in salted boiling water. Cook for 3-4 minutes, just so long as they are still pretty crisp. Take them out of the hot water and douse them in cold water to stop the cooking process. In a large bowl, toss together Chick Peas, Tomatoes, Red Onion, and Olives, if you like. Toss in lemon juice, zest and olive oil. In your serving dish, lay out your crisp green beans, then pour the veggies in vinaigrette over the top. Viola! You have a colorful, crunchy veggie salad that is perfect as a main or a side dish!
Crispy Green Bean Salad with Chick Peas and Tomatoes
1 lb. Skinny green beans/ haricots vert
1 Stem Cherry tomatoes or 1/2 lb, halved
1 can Chick Peas, rinsed
A couple very thin slices of red onion
Juice of half a Lemon plus a couple of strips of lemon zest (you can straight up zest it, or peel in strips and very thinly slice the strips to get little sticks of zest)
A handful of chopped Kalamata Olives (optional)
3 T. Olive Oil
After cleaning the beans (make sure the little woody nubs are snapped of the end) throw them in salted boiling water. Cook for 3-4 minutes, just so long as they are still pretty crisp. Take them out of the hot water and douse them in cold water to stop the cooking process. In a large bowl, toss together Chick Peas, Tomatoes, Red Onion, and Olives, if you like. Toss in lemon juice, zest and olive oil. In your serving dish, lay out your crisp green beans, then pour the veggies in vinaigrette over the top. Viola! You have a colorful, crunchy veggie salad that is perfect as a main or a side dish!
New Start: Sliders for Homework and a Lesson in Pimento Cheese
I'm a little ashamed at my absence from el blogeriono. Truth is, I've finally started my new job as Garde Manger Cook at Tavern, opening soon in Monroe, CT! Woo!!! Garde Manger is basically the salads/cold apps/dessert station. For the past few weeks we've basically been playing in the kitchen, testing out recipes and perfecting standard pub food with a little flair. It pretty neat to be able to cook all day for my job! Of course, I haven't just been making salads for two weeks...I've learned how to make all sorts of things that I never tried making on my own, like bread pudding, lobster salad(that was traumatic), even things as simple as sloppy joes for all those joe plumbers that go to a restaurant and order a sloppy joe (wt?). I'm learning A LOT and it's great so far!
You'd think I'm done cooking for the day when I get home from work, but that's the beauty of doing something I love- I still like to cook when I get home! Some of the recipes I can't quite ace at work I bring home and make as homework. Luckily, I have a personal food Hoover named Drew to give me some feedback :) A couple of weeks ago the boss asked us to come up with some ideas for sliders, so I wanted to do something Mediterranean, because summer always puts me in the mood for that kind of food, and something from the homeland: pimento cheese! I tried a couple of variations out on Drew and his parents. Surprisingly, we all had a different favorite!
First, I went for the lamb sliders. Basically, they are glorified meatballs, but whatever. I took ground lamb, chopped up some fresh parsley, dill and oregano (about a palm full of each, use your judgement), one or two minced cloves of garlic and salt and pepper. On a couple of sliders I threw in some crumbled feta into the meat patties, all mixed in so when they cooked all that moisture and saltiness would just melt into the meat-mmmm! On the others, I left the feta on top, like a traditional cheeseburger. Once they came off the grill I topped them off with some tzatziki sauce. Store bought or homemade, Tzatziki is sooo good as a condiment, dressing, a dip, whatever! I doused the buns in that tart, creamy tzatziki, and topped them off with sliced cucumber and red onion. SO GOOD. I could eat lamb burgers, sliders, meatballs all the time! My personal favorite was with the feta mixed in, but to each their own. These are must try burgers!
The Pimento Cheese burgers were my other creation, mostly because I was craving pimento cheese. Pimento cheese is so delicious, trust me. I know, I shouldn't have to make a case for it, but honestly, it's not the most appetizing thing to look at. It's congeal-cheesiness with little peppers tossed in. If you can get past the look of the stuff you will fall in love with this classic southern spread. To make the pimento cheese you need:
8 oz. cream cheese, softened
2 cups grated Cheddar and Colby Jack cheese (basically you can use whatever creamy mild cheese to pair with the Cheddar, any kind of Jack for example)
1/4 to 1/2 Cup Mayo- add more if needed
4 oz. jar diced pimentos*
Dash of Garlic Powder
*It's up to you whether you want to drain the pimentos or not, I've done it both ways and found that it turns out just as good each way. When using drained you may need more mayo.
Throw all those ingredients together in a bowl and mix. If you want, you can use a food processor or just plain old elbow grease to mix it up. If you want a spicier version (my favorite) add a few pickled jalapenos, a dash or two of Tabasco and some black pepper. Zippy!
So back to the sliders: prepare your standard beef sliders, seasoned with salt and pepper or your personal special spice blend. For the two different pimento cheese sliders I decided to do one stuffed, one smothered. Traditionally, pimento cheese burgers are absolutely covered in pimento cheese. Like, dripping off in huge globs. That one is pretty self explanatory and believe me, it was super delicious. For the stuffed sliders you have to make two really thin little patties that you sandwich together after placing a dollop of pimento cheese in the middle. Just pinch the edges together to get the meat to re-meld before placing them on the grill. The cheese starts to ooze out as it melts, so good!
End result: I got an A+.
You'd think I'm done cooking for the day when I get home from work, but that's the beauty of doing something I love- I still like to cook when I get home! Some of the recipes I can't quite ace at work I bring home and make as homework. Luckily, I have a personal food Hoover named Drew to give me some feedback :) A couple of weeks ago the boss asked us to come up with some ideas for sliders, so I wanted to do something Mediterranean, because summer always puts me in the mood for that kind of food, and something from the homeland: pimento cheese! I tried a couple of variations out on Drew and his parents. Surprisingly, we all had a different favorite!
First, I went for the lamb sliders. Basically, they are glorified meatballs, but whatever. I took ground lamb, chopped up some fresh parsley, dill and oregano (about a palm full of each, use your judgement), one or two minced cloves of garlic and salt and pepper. On a couple of sliders I threw in some crumbled feta into the meat patties, all mixed in so when they cooked all that moisture and saltiness would just melt into the meat-mmmm! On the others, I left the feta on top, like a traditional cheeseburger. Once they came off the grill I topped them off with some tzatziki sauce. Store bought or homemade, Tzatziki is sooo good as a condiment, dressing, a dip, whatever! I doused the buns in that tart, creamy tzatziki, and topped them off with sliced cucumber and red onion. SO GOOD. I could eat lamb burgers, sliders, meatballs all the time! My personal favorite was with the feta mixed in, but to each their own. These are must try burgers!
The Pimento Cheese burgers were my other creation, mostly because I was craving pimento cheese. Pimento cheese is so delicious, trust me. I know, I shouldn't have to make a case for it, but honestly, it's not the most appetizing thing to look at. It's congeal-cheesiness with little peppers tossed in. If you can get past the look of the stuff you will fall in love with this classic southern spread. To make the pimento cheese you need:
8 oz. cream cheese, softened
2 cups grated Cheddar and Colby Jack cheese (basically you can use whatever creamy mild cheese to pair with the Cheddar, any kind of Jack for example)
1/4 to 1/2 Cup Mayo- add more if needed
4 oz. jar diced pimentos*
Dash of Garlic Powder
*It's up to you whether you want to drain the pimentos or not, I've done it both ways and found that it turns out just as good each way. When using drained you may need more mayo.
Throw all those ingredients together in a bowl and mix. If you want, you can use a food processor or just plain old elbow grease to mix it up. If you want a spicier version (my favorite) add a few pickled jalapenos, a dash or two of Tabasco and some black pepper. Zippy!
So back to the sliders: prepare your standard beef sliders, seasoned with salt and pepper or your personal special spice blend. For the two different pimento cheese sliders I decided to do one stuffed, one smothered. Traditionally, pimento cheese burgers are absolutely covered in pimento cheese. Like, dripping off in huge globs. That one is pretty self explanatory and believe me, it was super delicious. For the stuffed sliders you have to make two really thin little patties that you sandwich together after placing a dollop of pimento cheese in the middle. Just pinch the edges together to get the meat to re-meld before placing them on the grill. The cheese starts to ooze out as it melts, so good!
End result: I got an A+.
Tuesday, May 24, 2011
Curried Hummus Joins the Ranks
Everyone has their refrigerator staple that comes out every day after work. Mine is hummus if you couldn't tell. I never feel bad about eating copious amounts because it's not loaded with (bad) fat and you get some of your veggies for the day! I learned that eating hummus with yellow and red bell pepper slices helps aid in total body detoxification. Cleansing foods= always a plus.
So I was thinking about curry the other day and how turmeric, a key component to the standard curry powder is very good for you. While it has been said to fend off such ailments as cancer and Alzheimer's Disease, it is most known for its anti-inflammatory properties. How could I incorporate more of this into my diet? You guessed it, Curried Hummus.
I searched around for a recipe that looked good to me and found this one, although I made some modifications: http://www.epicurean.com/featured/curried-hummus-recipe.html. I really recommend following my modified recipe for best results- it just tastes better :)
1 1/2 Cans Garbanzo Beans, drained (reserve 1/4 C. of the bean liquid)
2 Large garlic cloves, minced
3 Small dried red chili peppers, crumbled
Juice of 1-2 medium Lemons
1 tsp. Ground Cumin
2 tsp. Curry Powder
8 T. or 1/2 C. Olive Oil
1 tsp. Salt
1/2 tsp. Coriander
Blend all ingredients in a food processor to desired consistency. Don't forget to add the garbanzo liquid! Use more or less olive oil according to taste.
I know using 1 1/2 cans of garbanzo beans seems inconvenient, but add the leftover beans to a salad or fry them up for a crunchy appetizer and you don't lose your beans. Enjoy!
So I was thinking about curry the other day and how turmeric, a key component to the standard curry powder is very good for you. While it has been said to fend off such ailments as cancer and Alzheimer's Disease, it is most known for its anti-inflammatory properties. How could I incorporate more of this into my diet? You guessed it, Curried Hummus.
I searched around for a recipe that looked good to me and found this one, although I made some modifications: http://www.epicurean.com/featured/curried-hummus-recipe.html. I really recommend following my modified recipe for best results- it just tastes better :)
1 1/2 Cans Garbanzo Beans, drained (reserve 1/4 C. of the bean liquid)
2 Large garlic cloves, minced
3 Small dried red chili peppers, crumbled
Juice of 1-2 medium Lemons
1 tsp. Ground Cumin
2 tsp. Curry Powder
8 T. or 1/2 C. Olive Oil
1 tsp. Salt
1/2 tsp. Coriander
Blend all ingredients in a food processor to desired consistency. Don't forget to add the garbanzo liquid! Use more or less olive oil according to taste.
I know using 1 1/2 cans of garbanzo beans seems inconvenient, but add the leftover beans to a salad or fry them up for a crunchy appetizer and you don't lose your beans. Enjoy!
Thursday, May 19, 2011
Ramps: The Vegetable, Not the Structure
As I mentioned in a previous blog post, I recently discovered Ramps, the wild leek of the Northeast that is only available for a brief period of time in the Spring then fades away. I had never heard of ramps until a couple of weeks ago when the food world started chattering about this crazy elusive veg. What do they look like? Why so prized? Well, they look like this:
And they are so prized because for a few weeks in early to mid-spring these leafy bulbs pop up and are devoured with haste. The Northeast breaks out in Ramp Fever all because they are to the culinary world what a limited release album is to music collectors. So naturally I had to find them and try them. I found them at the Montpelier Farmer's Market and since we were traveling, I only grabbed one bunch, just enough for a taste. I wish I'd grabbed five bunches! I used them in a pasta dish I found on epicurious.com which was adapted from a Mario Batali recipe (http://www.epicurious.com/recipes/food/views/Spaghetti-with-Ramps-103326). I have to say, it was really, really yummy. The ramp/olive oil/lemon combination make a sort of pesto on the pasta. I can see why people go crazy snatching up ramps. The light, garlicky flavor of the white ends in combination with the lush, crunchy body the leafy greens make for a pungent and flavorful addition to any dish.
Please try them if you see them at your local grocery or farmer's market- they are worth it!
 |
| Courtesty of Gourmet.com |
And they are so prized because for a few weeks in early to mid-spring these leafy bulbs pop up and are devoured with haste. The Northeast breaks out in Ramp Fever all because they are to the culinary world what a limited release album is to music collectors. So naturally I had to find them and try them. I found them at the Montpelier Farmer's Market and since we were traveling, I only grabbed one bunch, just enough for a taste. I wish I'd grabbed five bunches! I used them in a pasta dish I found on epicurious.com which was adapted from a Mario Batali recipe (http://www.epicurious.com/recipes/food/views/Spaghetti-with-Ramps-103326). I have to say, it was really, really yummy. The ramp/olive oil/lemon combination make a sort of pesto on the pasta. I can see why people go crazy snatching up ramps. The light, garlicky flavor of the white ends in combination with the lush, crunchy body the leafy greens make for a pungent and flavorful addition to any dish.
Please try them if you see them at your local grocery or farmer's market- they are worth it!
Rainy Day Cookies
Will the deluge ever stop? Endless rain means endless hours indoors. I can only watch so many movies before I go nuts (although The Birdcage is on and that never gets old). With all the chilly, wet gloom outside I needed to warm myself up in a different way. My Mom's oatmeal cookies did the trick. Sudy's chewy, fruity, chocolate-ly cookies never fail to spread a warm, fuzzy feeling to all who indulge in them. The best part is, you can find the recipe on the Quaker Oatmeal box! Mom has jazzed it up a bit and I like hers better :) Here is Sudy's recipe. I made the cookies with all of her modifications except the almond meal. My final cookie was Oatmeal Chocolate Cherry with Chopped Walnuts.
"Vanishing Oatmeal Raisin Cookes," from the inside to label of a container of Quaker Oats
1/2 pound, 2 sticks margarine or butter, softened (Have used all low cal margarine, but best results -1 stick of low fat margarine, 1 stick unsalted butter)
1 cup firmly packed brown sugar (use about 2/3 cups)
1/2 cup granulated sugar (use about 1/4 cup unbleached cane sugar)
2 eggs (one egg +two egg whites)
1 tsp vanilla (I use about 1 1/2 tsps)
1 1/2 cups all purpose flour (have used both unbleached organic and whole wheat organic)*
1 tsp baking soda
1 tsp cinnamon (use roasted cinnamon!)
1/2 tsp salt (optional - so I use about half)
3 cups quick or old fashioned, uncooked oats
1 cup raisins (I use dried cherries, no extra sugar added -- soak them in just enough Grand Marnier to cover the cherries -- Boulevard Bakery trick)
I sometimes added about 1/4-1/2 cup of small dark chocolate chips. When I did that, I adjusted the amount of cherries so the combined amount of cherries and chocolate chips to total 1 cup.
* I also have substituted 1/2 cup of almond meal for 1/2 cup of the total 1 1/2 cup all purpose flour. Makes them delicious and moist. If you want them to be crunchy but still want to see what impact the almond meal has, might limit it to 1/4 cup of almond meal.
Preparation of recipe:
Heat oven to 350 F.
Beat together margarine and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.
Makes about 4 dozen. If you want to try these as bar cookies, bake 30 to 35 minutes in ungreased 13X9-inch metal baking pan.
The perfect rainy day cookie!
 |
| I really need a better camera- this picture detracts from the magnificence of the cookies |
"Vanishing Oatmeal Raisin Cookes," from the inside to label of a container of Quaker Oats
1/2 pound, 2 sticks margarine or butter, softened (Have used all low cal margarine, but best results -1 stick of low fat margarine, 1 stick unsalted butter)
1 cup firmly packed brown sugar (use about 2/3 cups)
1/2 cup granulated sugar (use about 1/4 cup unbleached cane sugar)
2 eggs (one egg +two egg whites)
1 tsp vanilla (I use about 1 1/2 tsps)
1 1/2 cups all purpose flour (have used both unbleached organic and whole wheat organic)*
1 tsp baking soda
1 tsp cinnamon (use roasted cinnamon!)
1/2 tsp salt (optional - so I use about half)
3 cups quick or old fashioned, uncooked oats
1 cup raisins (I use dried cherries, no extra sugar added -- soak them in just enough Grand Marnier to cover the cherries -- Boulevard Bakery trick)
I sometimes added about 1/4-1/2 cup of small dark chocolate chips. When I did that, I adjusted the amount of cherries so the combined amount of cherries and chocolate chips to total 1 cup.
* I also have substituted 1/2 cup of almond meal for 1/2 cup of the total 1 1/2 cup all purpose flour. Makes them delicious and moist. If you want them to be crunchy but still want to see what impact the almond meal has, might limit it to 1/4 cup of almond meal.
Preparation of recipe:
Heat oven to 350 F.
Beat together margarine and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.
Makes about 4 dozen. If you want to try these as bar cookies, bake 30 to 35 minutes in ungreased 13X9-inch metal baking pan.
The perfect rainy day cookie!
Tuesday, May 17, 2011
Vermont in Springtime
I need to preface this next post by saying that I do in fact live in New Haven, CT and I do not travel EVERY weekend (although I wish I could). I just got back from a truly wonderful weekend in Vermont where I ate and drank some of the best stuff you can get. The beauty of it all was it was uber-fresh and most importantly, LOCAL. I love going to the Farmer’s Market and buying products grown, picked or crafted in my own community or one nearby. There is just something gratifying and special about it, like you are eating like kings and queens and not paying out the wazoo for it. I’m getting ahead of myself- I’ll rewind.
On Friday I made a last-minute trip up to Montpelier, Vermont to check out New England Culinary Institute, or as it’s most commonly referred to, NECI (pronounced neck-y). I’d had just about enough with CIA and trying to coordinate visits, find the right programs, basically get them to help me as a perspective student (#%$!@$#!!!) so after I discovered they pulled the degree I was interested in without letting me know for the second time, I said to myself, “SCA-REW YOU, CIA” and looked for a new option. I called my wonderful, problem-solving Mom looking for some tips. “What about the New England Culinary Institute?” she said. Far off bells started ringing in my head as I remembered speaking with the chef at Union League Café in New Haven, a highly regarded French restaurant. When speaking about my plans for culinary school he told me, “If you are serious about food, there is only one place, New England Culinary School.” While that may not be totally true, I’ve heard many things from many sources indicating that NECI is one of the finest schools in the country. So, I looked them up, they had a similar program to the one I’ve been eyeing, and called them to arrange a tour. Not only were they very helpful in setting up my visit, but also they were SO NICE. I can’t tell you how refreshing it is to have people want to help you and be happy while they are doing it! If ever you’ve been to the Northeast, you may have experienced the slightly abrupt nature of folks. It can get old. The staff at NECI was lovely and it was a great first impression.
My travel partner and I made the trip up to Vermont on Friday evening and started out our weekend by visiting Three Penny Taproom in Downtown Montpelier. They are known for their fine selection of local and just plain delicious beers. My boyfriend is quite the beer enthusiast/connoisseur so we planted ourselves on some barstools and tried a couple different brews. Monopolizing their menu were beers from Hill Farmstead Brewery, based out of Greensboro, VT. We tried Edward, their American Pale Ale (pretty delicious for a lighter beer), Arthur, a delicious Saison, and Phenomenology of Spirit, a dark Saison “fermented in french oak wine casks along with multiple strains of brettanomyces and…resident microflora” (http://hillfarmstead.com/wpblog/). They were all really great- shame they don’t distribute to Connecticut! I also began a love affair with my new favorite beer EVER, Houblon Chouffe! It’s a Belgian triple brewed in the style of an IPA. The fact that it has a gnome on the label makes it even better.
The next morning we rose early and hit the Montpelier farmers market where we sampled an array of cheeses, pickled goods and some great sausage that our budget (after I went wild on cheese and ramps) did not allow us to bring home. However, we did manage to bring home two local cheeses, one a fresh, spreadable cheese from a creamery I can’t remember (but I want never to be without this cheese again) and an alpine style cheese from Mt Mansfield Creamery called Halfpipe. All the cheeses from this creamery are raw cow’s milk cheeses with edible rinds. Halfpipe is a beautiful cheese with a taste that made me think, “If brie had the consistency of gruyere, that is what this would look and taste like”. I mentioned making a small grilled cheese with some of it and my boyfriend immediately shot it down, noting that this was a cheese to savor. It’s true. We also picked up some local ramps, a vegetable new to this Southerner. With their leafy green tops and red stalks, this mild garlicky-onion has eluded me till now and it will be dinner with spaghetti tonight! I’ll let you know how it turns out. Last but not least we picked up a loaf of bread from Red Hen Baking Co., an artisan Bread Company out of Middlesex, VT. The bread we decided on was “Cyrus Pringle” their “first loaf made entirely with Vermont-grown wheat,” which we thought was cool. A note on the bread bag let us know more about the name, “Baked in honor of Charlotte-born wheat breeder and botanist Cyrus Pringle (1838-1911).” You learn something new at every Farmer’s Market!
After we gathered our goodies, we met up with Scott at Admissions and embarked on our tour. We saw La Brioche, the student-staffed bakery and pastry shop, toured NECI on main, a farm-to-table restaurant with a tapas bar downstairs, also student-staffed, and talked with every person we came in contact with. Students approached us and asked about my interests, I asked them questions about their experiences and got to know a lot more about how the school is run. Everything is super hands-on with students thrown into the kitchen right off the bat, learning techniques and producing food for their classmates and local restaurant goers within their first week of class. I am super-drawn to the environment they have created at NECI and hopefully will be spending a lot more time in Vermont J
The rest of the day we spent exploring Burlington, and visiting the famous Alchemist brew pub, home of Heady Topper, the world’s greatest beer (so say beer nerds close to me). Although Heady Topper was not available when we were there we tried a couple of other beers that did not disappoint. The food was surprisingly great, too. I don’t mean to hate on brewpubs, but most of the time the food is just a greasy accompaniment to soak up the alcohol consumed. Sometimes it’s good greasy, but most of the time it’s very mediocre. The Alchemist exceeded expectations. While the food we had was traditional bar food, it was really well done bar food. We had the best beer cheese I’ve ever had- in fact, I didn’t like beer cheese till we had it there. We also tried their version of poutine; a traditional French-Canadian dish of French fries drizzled with gravy, topped with cheese curds and melted in the oven. The Alchemist nixed the gravy and threw some sliced jalapenos on instead. I can’t complain, it was a great mate for my beer filled-afternoon.
After all the excitement we had to crash early, but not before I got one last Houblon Chouffe at Three Penny Taproom. On our way home the next morning we stopped by the Co-Op and loaded up on all the beer and wine we can’t find and Connecticut, looking like total sots on a Sunday morning. If it means good living, then frankly, I don’t give a damn what it looks like (I watched Gone with the Wind Sunday night).
Friday, May 13, 2011
Vieques, Puerto Rico! Ay!
So, I’ve been really great at blogging lately…sike! The truth of the matter is that I took advantage of my free time and went gringo-honeymooning in Vieques, Puerto Rico for a week with my man-friend. It was a-mah-zing. We sunned, we swam, we ate, we beached ourselves on near-empty palm-lined stretches of sand. I didn’t do a TON of cooking while we were there because 1) I didn’t want to stock a fridge and not be able to eat it all by the time we had to leave and 2) I’ll be cooking for a living here in a few short days, so I was taking it easy.
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| One of the many beautiful beaches of Vieques |
Vieues cuisine is an odd mélange of Latino/Caribbean/American influences. A little background on the place: it’s a small island off the coast of Puerto Rico often referred to as “Isla Nena” or the Little Sister Island. There is another such island, Culebra, which we sadly didn’t make it to (we hear it has the #2 beach in the world according to some beach comber’s magazine). When World War II rolled around, the US Army saw Vieques as the perfect place to practice beach landings, island bombings and such because of likeness to the islands in the Pacific where much of the fighting was going on. So the Army said, “Hey locals, we’re gonna need you to give up the East and West thirds of the island (which happen to be most fertile and have the best beaches) so we can set up shop and bomb the crap out of your lovely island.” So that’s how the Army and the American influence got there. Being a Caribbean island, it has those wonderful flavors and spices to draw from. And hello! It was Spanish at one time, so there will never be a shortage of rice and beans (and there is nothing wrong with that).
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| Taking in some "tasty" waves |
The first thing we did when we landed in San Juan was beeline it to the closest bar, ordered Mojitos and split a Cuban sandwich. I have been instructed many times by my dear half-cubanoid boyfriend on what he calls “The Care and Feeding of Your Cuban”. Eating Cuban sandwiches whenever and wherever they are available is part of this compendium, obviously. I really can’t complain. They are flippin’ awesome. If you don’t know what a Cuban sammich consists of, here are the basics: two kinds of pork, cheese, mustard and pickles. Panini-it and voila! A porky feast of a sandwich at your fingertips. Needless to say, we had our year’s supply worth of Cubans while we were there. When we arrived in Vieques we went to a place with what we thought was going to be traditional Caribbean but turned out to be Mexican. I think I ordered the world’s largest burrito that night and it wasn’t intentional. It was delicious and it fed my 6’3 boyfriend and me for 3 breakfasts. What more can you ask for? It was filled with pulled pork, rice, cheese, topped with salsa verde and cheese, and came with even more rice and beans on the side. It made for the easiest “leftovers” breakfasts in the world. Slice off a chunk of burrito, chop it up, scramble it in with some eggs and you’ve got a HUGE breakfast. Enough about the burrito. I had Caribbean lobster one night that was as big as my head. They are so much sweeter than the lobster you get from New England. MMM. Then there was Mofongo. This was the boyfriend’s culinary pursuit. When I asked if this was a Cuban thing, he alerted me no, does everything he likes have to be Cuban? No. In fact, Mofongo is Puerto Rico's signature dish. It is basically fried plantains, which are then mashed and added to garlicky, porky (or seafoody) deliciousness and then fried again. Sounds pretty awesome, doesn’t it? It was. I also discovered that you can get “Mofongo Mix” Munchies brand snack mix down there! Plantain chips, Cassava or Yucca chips and chicharrones or seasoned pork rinds. You cannot imagine my delight. I am very into all things Yucca, so you won’t be surprised when I tell you that I went NUTS for this thing I found at a roadside stand: Rellena de Yucca. A fat stick about the size of a twinkie of mashed Yucca stuffed with seasoned ground beef and deep fried. It was soooooo gooood. This same roadside stand had one of the best chicken empanadas I’ve ever had. People in Vieques know how to do stewed, shredded chicken. It was slightly tomatoe-y with loads of onions and a slight fruity sweetness to soften all the spices. Yum.
We brought back some great hot sauce from the island, called Coqui Fire, like the frog, however there are no actual frogs in the sauce! The spice factor of these sauces is from 1-15 and I, being the hot sauce lover bought 7 and 10, thinking I would be safe with those. Holy Cow- I tried the 7 and it was HOT. Can’t wait to try 10. Check out their website to get some- it is wonderful. I recommend Smoldering Frog and Pina Star: http://www.coquifire.com/hotsaucestore.htm.
That was our trip to Puerto Rico! We did lots of other stuff, but it’s not food related, so you can ask me about it yourself if you really want to know!
Tuesday, April 26, 2011
Austin Vacation: Lake Austin Spa and MIGAS
I’m back blogging and have so much to share! I’ve been out of town for the past week and am about to go on another vacation (tough life) so I have a lot of food events to share! I’m going to break it up into a few different posts. Here I go!
First of all, I left my blogging responsibilities to take a mother/daughter trip down to Austin, Texas…quite possibly my favorite place on earth. We decided to relax for a few days at Lake Austin Spa, just outside the city, situated on-you guessed it- Town Lake. It is a wonderful place, not just because you are scheduling your day around spa treatments (!) but also because the atmosphere is so focused on healthy eating, exercise and total well-being. The best part about the food there is that it is calorie-conscious, but it is SO GOOD (for you). There are times when a big, hulking cheeseburger is the answer, but most of the time if you can make your belly and your mirror happy, the world is a great place. And since it’s Texas, I got to have all the mexi-centric food I wanted.
I’ll start with breakfast. Migas. Mmmmmmmmmm. Migas is the best breakfast comfort food for anyone that likes crunchiness, spice and cheese with their eggs. The simplest form of Migas and one that was a staple of my Saturday mornings growing up is scrambled eggs mixed with cheese and warm, broken-up tortilla chips or tostadas. Topped with a little salsa, this dish has never failed to satisfy. At Lake Austin Spa, they scrambled their eggs with diced tomatoes, onion, tortilla strips and a touch of queso fresco. Yum! Black beans optional (yes, please). My Ultimate Migas recipe would probably go something like this:
Get your eggs in a scramble (don’t pour in your skillet yet). Dice up some white or yellow onion, a little bit of green onion, fresh or pickled jalapeno depending on how spicy you like things, have your shredded cheese on hand (pepper jack, cheddar, monterey jack, whatever you like) but don’t use too much or you’ll have funky eggs. Right before you are ready to slap everything in the pan pop some tostada shells in a hot oven. They brown, ahem, burn very quickly, so keep an eye on them and flip when they start releasing oils (look shiny and sizzle-y). Take those bad boys out and crunch them up with your hands or get out your daily aggression with whatever does the trick. Put aside. Get ready for a whirlwind of breakfast action because this dish comes together fast! Pour your frazzled eggs into a hot oiled/buttered skillet. As the eggs start to get some body and shape as you scramble, start folding in your tomatoes, onions, jalapenos, and cheese carefully. The “carefully” bit is important for aesthetic value and you get to taste all the flavors separately. What I mean by this is when you are pushing and scraping at a scramble, which I am guilty of doing, the flavors can get mashed up together and the whole thing can get soggy and look a little like a Waffle House creation. If that’s what you’re going for, have at it, but if you are taking the time to make this yummy concoction, might as well appreciate its magnificence. Throw in your tostada bits at the last minute, give it one last fold and it’s eatin’ time. Serve with some grated cheese or crumbled queso fresco, salsa or hot sauce. If you’re going all the way with your Mexican Breakfast, serve with hot tortillas, beans and bacon or sausage. There really is nothing better.
Sorry I got sidetracked by Migas, but as you can see, it’s easy to get distracted by that tasty dish! For lunch, Lake Austin Spa served up daily specials, one day a Bahn Mi Sandwich (a Vietnamese sandwich with pork, spicy sauce, carrots, radishes and other spicy, crunchy things), a cheese Pupusa, my FAVORITE little Salvadorian smackerel (consisting of a masa cake filled with cheese and spices, sometimes shredded pork) and every day a new frozen yogurt flavor (whoppers, blueberry, strawberry-kiwi and peach to name a few). And for Dinner the kitchen presented a multi-course meal of your choosing, each course a small portion so you could try everything but not feel like a fatty-fatty-no-friends. Some highlights from our dinner meals were the Chilled Avocado and Cilantro Soup, Chile Relleno stuffed with Bulgur, Squash, Black Beans and Walnuts, Lobster with Whole Wheat Cappellini and Asian Vegetables, and last but not least, Petite Filet of Beef with Gorgonzola Cream, Yum!
I could go on forever and ever about the food there, but the most refreshing part about it was that everything made me feel GOOD from the inside out. After leaving the Spa, (it still pains me to talk about leaving!) I am determined to cook food with the goal of feeling great afterward in mind. Like I mentioned earlier, greasy and unhealthy food can sometimes hit the spot, but most days eating delicious, good-for-you foods makes life a whole lot sunnier.
Austin: CIA bummer, Guero's and La Condesa
The next installment of my Austin adventure continued with my day trip to CIA San Antonio to check out the campus and sample some student-produced fare. I wanted to make certain that the San Antonio campus would be the best fit for me. I set my sights there because of the emphasis on Latin and American cuisine, plus it’s in my favorite part of the country, only about an hour from Austin. So my mom (Sudy) and I leave Austin, drive to San Antonio and decide to get some program materials before we take the tour of campus later in the afternoon. “Are you looking at the Associate’s Degree or the 30-Week Certificate program?” asks the Director of Education of the San Antonio Campus. “The Certificate,” I say. I already received my Bachelor’s Degree from the finest of Universities, Sewanee: The University of the South, so I really don’t need to revisit THAT. She says, “Well you know our last program will be on May 31s.” No, I didn’t, actually. In fact, I called the campus about a month ago to check when the next program dates would be published and was informed that they had not yet been made available to them and would publish as soon as they were certain. Needless to say, I was heartbroken. Apparently the San Antonio Campus was just recently informed by the head honchos at CIA New York that they would not continue the Certificate program due to lack of facilities, faculty and interest. So, I went outside, cried my eyes out then sucked it up and made up my mind that New York wouldn’t be so bad after all…I can endure one more New England winter, I think.
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| Sudy says, "HI!" |
Mother knows best most of the time, and this time Sudy knew exactly what we needed. We hopped back in the car, dropped off our bags at the hotel in Austin and bee-lined it to Guero’s Taco Bar on South Congress. It may not be a mind-blowing culinary experience, but I’ve been going there since I got my first pair of boots down the street at Allen’s Boots when I was 3 years old. It’s tradition and I needed it that day. All I have to say is tostadas, queso, salsa bar and a couple of Bohemias and an afternoon with my awesome mom made me feel SO MUCH BETTER. Everything happens for a reason, and I know the path that I’m on to CIA New York will be a good one.
After such a TAXING afternoon (roll of the eyes) we decompressed by having drinks with a great friend, Fay Fitzsimons- so lovely- then dinner at La Condesa. It was de-lish. We decided to split each course so we could try more things, so we started off with the obligatory Tito’s martini and an ocean trout ceviche- mmmmm. Then the mushroom and cheese taquitos with a super pungent and scrumptious chipotle sauce (really just two small tacos), then what Sudy proclaims as the best Chile Relleno she’s ever had- and boy was it delicious- and finally a super chocolately cake with a rosemary or lavender caramel sauce underneath. Here’s the link to the website for anyone who is interest: It was definitely a meal to remember. We steered clear of the tostados at Fay’s suggestion because of the diminutive size, duh!
The next morning it was time to leave my beloved city. While hanging out in the airport I had to split a Schlotzsky’s Turkey Original on Jalapeno Bread with Sudy; first to relish it because for some reason the crazy people up north don’t have them and second because Austin is home to the sammich chain. Very sadly, I parted ways with the Mama to fly home to New Haven. Leaving one home to arrive in another is emotionally taxing and confusing, but coming home to Prosecco, the boyfriend and the little home I’ve made for myself makes up for it.
The Mexican Feast: Kale and Cheese Enchiladas, Homemade Enchilada Sauce, Refried Black Beans and Mama Grande's Rice
After my Austin trip, I regrouped in CT, spent some time with the people I’d briefly left, ate out for a couple of meals, then got back to cookin’! Yesterday, some of my favorite girls in the world gathered at my teeny tiny apartment so I could feed them and have some much needed hang time. Since I’m still channeling Texas, I made quite the feast of Spinach and Kale Enchiladas with Homemade Enchilada Sauce with My Refried Black Beans and Mama Grande’s Rice, stolen out of Texas Monthly Magazine (I can’t let go). It was an all around evening of feeding the soul with food and friends.
I’ll start with the Enchilada Sauce. I found the recipe on allrecipes.com, a great site to use if you want to tailor a recipe to the exact amount of servings you need to produce. I took the easy (or hard way, some may argue) out and made exactly what the recipe called for, leaving me with tons of leftover enchilada sauce. Not a bad thing as it turns out, but I’ll talk more about that later. The enchilada sauce this recipe produced was smoky, spicy and thick- delicious! I’ll just link to it rather than copy/paste- give credit where credit is due, right? It’s: http://allrecipes.com/Recipe/Texas-Enchilada-Sauce/Detail.aspx. I will say that I used one 28 oz. can of diced tomatoes that I blended and some leftover tomato paste with about ¾ Cup of water added instead of the crushed tomatoes and second can of tomato sauce, respectively.
Then came the enchiladas themselves. I had a ton of kale leftover from this weekend and I really wanted to make a healthy, hearty enchilada dish, so I looked at some spinach and cheese enchilada recipes and used one with a few modifications. Note: if you like your enchiladas with more crunch and cheese, add white/yellow onions and more cheese to the filling. These were fine as is, but I’ll explain after you’ve read the recipe, it’ll make more sense.
1/2 cup sliced green onions
2 cloves garlic, minced
Half a large bunch of Kale, washed and pulled from the rib in small pieces
1 Poblano Pepper, diced
½ Jalapeno, diced
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
12-15 (6 inch) corn tortillas, depending on pan size
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| The Mexi-feast! |
Your oven needs to be at 375. Use a tablespoon of butter to coat a medium saucepan, then throw in the onions and garlic and cook till fragrant. Then add the kale and don’t be afraid to cook it senseless because you don’t want tough kale in your enchiladas! So about five minutes later, remove from heat and stir in Ricotta and Sour Cream and 1 Cup of the Monterey Jack. Take that skillet you just used and sauté the poblano and jalapeno until fragrant and a little pliable, about 2-3 minutes over medium heat. Now warm a skillet over medium to low heat and take the corn tortillas one by one: wet them with a little water so each side is barely wet, then put it in the skillet, letting them warm for about 30 seconds to a minute per side. I do the water thing because it takes a while to assemble these tortillas and they can crack when folded if they dry out. I found that by steaming them a bit by using the trick above they stay pliable and moist until it was time to top them off and put them in the oven. So once you have your tortilla warmed, take a nice spoonful of filling and wrap that bad boy up, placing it seam down in your dish. You want enough filling in each one so they are nice and plump, and so the seams just cross over each other by a little under an inch. Do this one by one till you don’t have any more room in your dish. Now this is where I messed up- I only covered the little roll-ups with sauce until I couldn’t see the corn tortillas anymore. You need to drown these things in sauce; I mean really lay it on thick. Sprinkle the remaining cup of cheese over the top, then pop it in the oven for about 15-20 minutes! So good.
The easiest part of this feast was making the refried black beans. I have yet to find the be-all and end-all of refried bean recipes or met an ancient Mexican lady who can teach me all she knows, so my refried bean dish is really simple and probably not traditional at all. This made four servings, perfect for the gals and me. If men are consuming this, double it. All you need is:
1 Can Black Beans
1 can Spicy Ro-tel or an 8 oz can of hot salsa with tomatoes and green chilies
Olive Oil or Bacon Fat
If you are making these beans for breakfast, as I often do, fry up some bacon or sausage before making the beans in the pan with the leftover fat- it makes them taste amazing! Don’t do this if you are a vegetarian or watching fat content- substitute a couple of tablespoons olive oil. The flavor is still there and olive oil is handier, unless you keep bacon fat around. Drain the liquid from the can of bean and throw it in the hot oiled sauté pan on about medium heat. Also drain the ro-tel (just add salsa if using that) and put that in the pan. Take a potato masher to the mixture (you can do this before adding the ro-tel if you like the big chunks of tomato in there) and mash to your heart’s content. I roughly mash mine I guess you could say. Let it start to bubble then push it around the pan to prevent from burning or sticking. I sit there and baby mine, stirring almost constantly. You will know when they are done- they form a gooey paste of beaniness. Just make sure you don’t let them burn to the bottom of the pan. Quick tip: when I see that the beans are almost paste-y enough I turn off the heat and put the cover on the pan. This keeps them warm until serving and prevents moisture from escaping and drying out the beans. We’ve all had dry refried beans. They’re disgusting.
Last but certainly not least is Mama Grande’s Rice. I don’t know Mama Grande, but I am so glad her granddaughter shared Mama’s recipe with Texas Monthly for their “Cook Like A Texan” article. This rice is the quintessential moist and fluffy Mexican rice that you never thought you could have at home…until now. I modified (forgive me, Mama Grande!) and used olive oil for vegetable oil and ½ a tomato and ½ an onion because my silly, tiny food processor was too small for the job (I just realized the recipe calls for ½ cup onion, not half an onion, but it was still yummy). It still turned out great, but if you can follow the original, try it, I’m sure it’s perfect.
2Tbl. Vegetable oil
1 C long grain white rice
1 medium tomato, in wedges
½ C onion, chopped
2 ¼ C Chicken broth, divided
1 clove Garlic
1 tsp. cumin seeds- very important to use seeds, so much flavor!
½ tsp black pepper
½ tsp salt
3 T. tomato sauce
*I’m just going to write exactly what Texas Monthly told me, because it was spot on.
Heat oil in a 10-inch sauté pan over medium heat. Add rice and stir every 3 to 4 minutes until it turns golden brown. Meanwhile, put tomato, onion, and a ¼ C broth in a food processor and blend until tomato is liquefied. Grind garlic and cumin seeds with a molcajete or mortar and pestle*. Add the tomato mixture, the garlic and cumin, pepper, salt, tomato sauce and remaining broth to the rice. Bring to a boil, cover and reduce heat. Simmer for 15 minutes. Remove from heat and leave covered for another 5 minutes. Uncover and fluff with a fork before serving. Serves 5 to 6.
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| Kara, Fay and Grace: Mexican Food-eating Maniacs |
* If you don’t have a mortar and pestle, add the garlic and cumin seeds to the food processor when you blend up the tomato mixture.
So that’s the Mexican feast. It was super delicious and satisfying and made me feel like I was back in Austin again. Sigh. I guess I’ll just have to keep cooking like this!
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