The Joys of the Kitchen

While my feature photo is not that of the kitchen, it’s one of my favorite places. It’s an arch that connects two buildings.  Named after its donors (Bird), the arch connects the Marianna Kistler-Beach Museum to its offices and education department, on the campus of Kansas State University.  I think I had snapped this picture during one of my winter visits to admire the exhibitions.  I like the lines in the photo…

Now, for time in the kitchen, I realize that many people talk and write about food, cooking, and “this is what’s happening to me,” sorts of sharing.  These types of communications illustrate ways that we connect to the world.  I like to write, and I like to cook, so I share these two things with you.  Here are some meals that I have prepared these past few days.

While I’m preparing food for only two of us, of late, I find it interesting to using what I buy or grow to the fullest of the life of the food.  For example, if I by a jar of pickles, and we’ve finished all the pickles, I like to use the brine for preparing another jar of pickles, because there are these lovely garlic bits left behind.  Here’s how you do it.

Refrigerator Pickles: Take one or two English hothouse cucumbers.  Slice the cucumbers, and place them in a bowl.  Sprinkle the sliced cucumbers with two tablespoons (17.06g) of salt.  Toss to mix the salt into the cucumbers. Let the cucumbers sit for 10 minutes.  Then rinse and pat dry, and place the cucumbers in the cleaned, sterilized, and dried jar that held the original pickles.

In the meantime, bring the brine to boil.  Assume that you will not have enough brine, so prepare additional brine with equal parts water and vinegar.  Likely, you won’t need more than one cup (227g) of the additional brine.  Then pour the boiling brine over the cucumbers in the jar.  The brine should, entirely, cover all of the pickles.  Replace the lid, and allow  the jar of cucumbers-about-to-turn-pickles to cool, slightly, before you refrigerate.   They keep in the refrigerator for as long as it takes for you to eat them.

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Also, during our physical distancing, we do cook a lot more, which I was greatly missing when I was, physically, going to the office every day.  Keep in mind, I am thriving working from home!  I’m much more productive in my job, because I can step away for a moment to come back to my computer with a brighter mind to complete the task as hand.  I’ve even lost weight with the decrease in my stress levels from the office.  I, greatly, dread the idea of returning to the, physical, office.  I love my home office!  More recipes…

This has been a week of turning to other proteins, besides beef.  We love beef, but try to vary our proteins.  I prepared pinto beans.  We buy “new crop” pinto from a small farmer in the Arkansas River Valley of Southeast Colorado.  Pinto beans are harvested around October and November.  New crop pintos easily cook in one or two hours, don’t need soaking, and taste wonderful, if you like pinto beans.  I love pinto beans, as do many of my Indigenous peers.  Most of the beans you buy in the grocery store are old, and that’s why you have to soak them to rehydrate before cooking – not so with new crop beans.  I cooked the beans with ham pieces and served them with a sort of “Spanish Rice.”    I didn’t take pictures of that meal, but I did make a luscious breakfast the next day with the beans.  I steamed eggs in a wee bit of butter, added savory green chili to the beans, and put it atop the eggs.  It was quite memorable in beginning the day.

The next night, we had salmon.  First, I sauteed a roma tomato with spring onions, and garlic in butter and sesame oil.  After the vegetables softened a bit, I added the seasoned (with soy sauce and pepper) salmon and place the lid to allow the ingredients to steam and cook the salmon.   I had never used rice noodles, so this was a new one for me.  They are simple.  Pour boiling water over the noodles, and let them sit for 20-25 minutes.  After the salmon reached its cooked temperature, I took it out, and set it aside while I thickened the veggies in the saute.  I added the rice noodles to the vegetables in their sauce.  The rice noodles, in this case, are wide meant for Pad Thai.  I think they could be used for linguini and clam sauce, especially for those with wheat intolerances. Here was our meal.  Oh, we had a crisp Sauvignon Blanc, which made it perfect!

 

One night, I prepared a similar dish with shrimp, but my focus was on garlic (It’s a good thing we are physical distancing, because our garlic intake has increased of late), and I served it with spaghetti and mozzarella pull-apart bread.  The sauce for the salmon and shrimp is rather easy.  I saute the garlic, onion, and celery in butter and olive oil.  Once the vegetables cook, I add white wine and simmer to thicken the sauce.  For the shrimp, I used one tiny Roma tomato.  For the salmon dish, I used red pepper and a bit of spinach.   The garlic shrimp dish required a buttery Chardonnay as its accompaniment.

I will continue to practice a sort of artistry in preparing delicious meals.  Sometimes, there are failures, but I just learn more from them.  Also, I tried making mozzarella.  It was partially successful.  I’ll keep you posted on that, too.

Thank you for reading.

 

 

 

 

Gifts from Nature and the Kitchen

Sometime last week, we set out to find some fungi, specifically morels.  On on our way out we saw a neighbor leaving her house. She was headed to another friends to “pick up some mushrooms!”  I asked if her friends had found morels!  “No.”  Well, we took a long walk tromping through the woods near our home.  We returned home to find a brown paper grocery bag on the front door step partially filled with oyster mushrooms.  I have a feeling my neighbor’s friend grows these at home.  That sounds like something I’d like to do!

The cemetery that sits about one quarter mile from our house is a favorite place for us to walk. I found a nice patch of wild garlic, so I picked a small bunch (about 10 little shoots).  I had those in my hand when when we found the bag containing the lovely fungus.   I remembered that we had a rice cooker with a new batch of cooked rice,  Also, I remembered that I had some chicken broth with little strands of chicken.  That meant I had everything I needed to whip up a nice mushroom soup! I sauteed spring onions from the garden, rosemary from my window pot, celery, and the chopped mushrooms!  The chicken broth, thawed from the freezer, added to the saute, made a most delicious soup.  We poured the soup over rice.   We added a crisp romaine salad with an Asian dressing.

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Asian Dressing:

1/4 c (59.15mL) sesame oil

1/4 cup (59.15mL) seasoned rice vinegar

Finely minced: garlic, spring onion, fresh ginger to taste.  Add 1 tablespoon of pure maple syrup and roasted, crushed sesame seeds.  Shake well before using.  It’s quite delicious and makes a simple romaine into something quite sublime.  Actually, the lettuce is just a vehicle to get the dressing into  your mouth, because it’s rude to drink salad dressing!

Two things are happening to us as we physical distance from community while working from home.  I am experiencing less stress.  I work longer hours, but those hours are not stressful, because I can step away to the garden, to the kitchen, or to a book to get a quick recharge.  I am actually more productive at work, because I can do all my meetings and teaching virtually!  It will be interesting to return to campus, physically.

Right now, I take great delight in getting my garden ready with sprouted seedlings I’ve begun in the house.  This is my yard’s first garden in decades, I think.  We have been in this house almost one year.  The soil is heavy clay with lots of limestone deposits.  We have a large populations of bunnies, woodchucks, squirrels, and deer in addition to multiple species of birds.  I will have to write a blog submission on the great birds in my yard!  With a garden, I get to spend lots of time in the kitchen creating dishes from the bounty.  More about all that later. Here’s a picture of my embryonic garden.

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Shortly after the Easter holiday, I wrote about our leg of lamb.  Being only two in the household, we had leftover lamb.  I cubed what was left of the lamb and stuck it in the freezer.  I took it out this week.  It made two more meals.  The first evening, we had lamb tacos.  I forgot to take a picture.  Suffice it to say that I took half the thawed lamb from the freezer container, and placed it in the frying pan.  Though I added no grease or oil, I did add green chili made from roasted Anaheim green chili peppers.  They are a wonderfully, savory chili that is not hot.  On a scale from one to 10, I’d put Anaheim at 2 or three.  Though, I think they are being bred to be much hotter these days.  It was a simple taco with a warmed corn tortilla, the meat, and the green chili.  The tacos were great with a lime enhanced light beer.

The next night, we had lamb curry prepared with the other portion of the lamb.  Here’s what I did, I think.

One quarter of a diced yellow onion

Three cloves minced garlic

1 Tablespoon minced ginger

I sauteed the first three ingredients in a mixture of sesame and sunflower oils

I added one can of stewed tomatoes with its liquid

I added a prepared curry powder and a spice mix my Ghanaian student brought from his home country for preparing Jollof Rice.  That was the winning combination, though I may never be able to create this dish again.  Of course, we served it over rice and ate it with naan bread prepared the night before.

Sometimes, we eat at the dining room table.  Now that it’s warm, we eat outside on the deck.  We may even consume our meals in front of the television with a movie.  The most important thing is that we enjoy the food, and savor the convivial moments.

Thank you for reading.

 

Love in the time of…Corona Virus!

Living in the midst of the Corona Virus pandemic caused me to think of Gabriel García Márquez’s book, Love in the Time of Cholera, which refers to the disease of cholera, which has contributed to many outbreaks and at least one pandemic in the past 200 years.  In the throes of this pandemic, I witness the realization of the other part of  cólera, the Spanish word referring to the disease and to the concepts of anger and rage.  I liken that anger and rage to be synonymous with what we’re experiencing today.  Some people are angry at the call to shelter in place and politicize and moralize the disease.  Without getting political, I will tell you about my own sheltering in place.  I cook or I bake.  We eat…just the two of us, but I focus on meals that I’d prepare for a group of friends or our family.  I call that, love in the time of Corona Virus!

If there was a secret to home cooking, it’s sort of a combination of bravery to try new things, understanding flavors and how they interact with one another, and a bit of creativity and lots of love.  We used to live in an region marked by majority “minority.”  That just means that there are more people of color than Caucasian people, and the term, “minority” is not one I prefer since it further minoritizes a group of people.  Anyway, the majority in the region is predominately Hispanic from Meso, Central, and Latin America.  And with them comes wonderfully delicious cuisine.  We love fish tacos made with white tilapia, a super mild tasting fish.  It does not overwhelm the other dishes.  We as the “topping,” we use a cabbage and carrot salad much like the “slaw” used for Salvadoran papoosas.   I cook about three tilapia filet in butter seasoned with salt, dehydrated lemon and lime, pepper, and a mild red chili.  When it’s cooked, I drizzle it with lemon.

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Before I cook the fish, I prepare my version of the “repollo.”

Half head of cabbage sliced thinly

1 grated carrot

Dressing: 1/4 cup (59.15 mL) sherry vinegar,  1/4 c (59.15 mL) sunflower oil, seasoned salt to taste, 1 teaspoon (2.60g) each of onion and garlic granules, salt and pepper to taste.  For most dressings, you always need a bit of sweetener, and I like to use jams, so I add 1 Tablespoon (20g) of my jalapeno or apricot jams.  Shake vigorously and add to the  combined cabbage and carrot.  Put in a lidded jar and shake to assure that each cabbage leaf gets covered generously.

Warm corn tortillas on the stove with just a little butter or oil.  They are better if they are warmed and soft rather than fried.  Frying the corn tortillas are great for beef tacos, but it tends to overwhelm the delicate fish in this case.   Make your taco by placing a serving of the fish on the corn tortilla topped with the repollo.  Sometimes, I’m not sure the pictures does the meal justice, but it was delicious!

Around holidays, I love to cook large meals for family or friends.  Obviously, with the importance of physical distancing, I knew that the grand meal would have to be for the two of us, and we would feasts on left overs for the remainder of the week.

The Easter Dinner – The Menu:

Leg of lamb, grilled flat bread, Greek salad, Tzaziki (cucumber/yogurt),  and deviled eggs with lemon-saffron panna cotta for dessert.  Now the leg of lamb cooked on a charcoal grill takes some practice, and Dale has perfected the skill over the years.  The secret is never letting the charcoals sit directly under the meat.  They must be on both edges of the grill “kettle” with a drip pan separating them.  The drip pan sits directly under the leg of lamb (or turkey if we cook that!).   I prepare the leg of lamb by rubbing it with pesto that I make up in the fall and freeze.  This time, I had three slices of bacon left in a package, so I topped the lamb with that and draped it to protect lean that was not covered in fat.

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Notice the charcoals.  Dale adds 24 already red and ashy charcoals on each side every 30 minutes for up to three hours for this seven pound (3.17 kg) leg of lamb.  We take it off when the internal temperature reaches 150 degrees Fahrenheit (65.56 Celsius).  We let it sit for 10 minutes before we slice it.  We serve it with the Tziziki, diced cucumbers mixed with Greek style plain yogurt.  I season the Tziiziki with salt, pepper, onion and garlic granules).

The Greek salad was a simple mix of romaine, tomatoes, feta cheese, cucumbers, and green onions with a balsamic dressing mixed up by Dale. It was delicious! We served the meal with red wine from the Rijoa region of Spain.  I think we tried to touch as many cultural cuisines as we could!   It worked, and it was lovely!

Now, for the panna cotta, I took a simple box of lemon flavored box gelatin that takes one cup of boiling water and one cup of cold water.  Instead of the cold water, I used one cup of canned milk.  Once all that was mixed, I added about 8 strands of saffron, which I think is one of the most wonderful spice, ever!  The scent of saffron is only surpassed by its subtle but distinctive flavor.  It made a sublime addition to the simple gelatin dessert, which I am choosing to call, “panna cotta.”

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All this was served with great love and friendship with my spouse.  Thank you for reading!

Mother’s Visit

My 90 year old mother had not seen our new (to us) home since we moved to a different town, so she wanted to make the 18-hour drive to see us and arrived on Monday, March 9, 2020.  Luckily, her 82 year old husband and 70-something brother were along to do the driving. My mother makes a great drill sergeant,  so she “supervised” the trip.

They arrived the day after my friends left our house for their weekend visit.  Most interesting, also, it was when the COVID-19 stories began to surface in a serious way.  We went out to eat on the day they arrived, but after that, the university where I work and which was in spring break mode, began to think about what to do with 20-thousand-plus students.  Administration decided to extend spring break one week, and then we’d work on turning all of our classes into a virtual format.  Suffice it to say that I have been conducting meetings and teaching schedules in a virtual format called, Zoom (c).  It’s been an interesting way to do business.

My mother likes to eat, though she eats very little save sweets and starches.  The second night of her visit, I fixed grilled chicken and pesto pasta.  I’m still using the 30-plus small containers of pesto that I made last summer from a prolific basil plant.  The lovely thing is that pesto, when prepared and frozen properly, looks as green and lovely thawing from teh freezer as the day you put it in.  I simply seasoned the chicken thighs with seasoned salt and garlic powder, and grilled until it reaches an internal temperature of 165 degrees F (75 degrees Celsius).  I cooked the pasta until al dente and tossed it with thawed pesto.  I sprinkled it with a little more Parmesan after I served it.  We had a added roasted Brussels sprouts and crusty bread and enjoyed it with a sparkling Cava.  My mother mostly ate the bread with lots of butter.  Last fall, Dale and I took a sparkling wine and Cava tasting class at K-State’s College of Health and Human Sciences’ Hotel and Hospitality department. It was a good lesson.

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Last December when I was home, in Western Colorado, I had noticed a perfect wasps’ nest.  I showed it to my step-father and told him all about such wasps (Bald-faced hornet, actually) being the best of architects!  Low and behold, unknown to me, he had cut it down and presented it to me as a gift.  Please understand that these hornets leave the nests in the cold of winter, but to make sure, I stuck it in the freezer for 24 hours.  Then it became a decoration.  The nest now hangs from my living room ceiling.  Look at its beauty!  The queen builds this paper nest going round and round.  While she builds the walls, she builds the comb, which will hold the workers.  It’s perfect, as many things in nature are.

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Interestingly, we discovered a yellow jacket nest in our yard.  They build underground, and they are perfect until an opossum came along and tore it out.   They like to eat the larvae.  That’s another story for another time.

Well, it was a great time with mother.  I am 63 years old, and she still feels the need to tell me that I’m cooking wrong, cleaning wrong, and she has opinions about my behavior.  She did like the variety of birds feeding at my various feeding stations, so that was entertaining.  Here’s another thing that makes mother think that perhaps I was switched at birth with her “real” daughter, because her own daughter would have better sense.  While she was visiting, I created my seasonal centerpiece.  I found the idea somewhere, but I can’t remember, but the idea is not mine.

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Dale drew the horrified faces on the little guys.  Well, as always, thank you for reading me.

I Love to Cook for Friends and Family!

Hello!  I left you, in my previous blog, with the news that friends were coming to spend the weekend followed by a visit from my 90 year old mother and her 82 year husband.  Let’s start first with the visit from Nancy and Lynn.

Nancy and Lynn have been friends with Dale and me for 40-plus years.  Dale and Lynn working in public radio in California.  Nancy was part of a group that brought public radio the the central high plains of Kansas (later the Oklahoma and Texas panhandles).  Nancy grew up on Southwest Kansas.  Dale came to Kansas from California in late 80s to manage the public radio station.  I began working at that public radio station as a news reporter and classical music radio host in 1980, the year it went “on the air.” Dale hired Lynn to do the morning show in 1988.   Nancy and Lynn became great friends, and Lynn is Nancy’s youngest child’s “godmother.”   Here we are many years later talking about retiring in a self-made commune!  That’s how far we’ve come.  I should also tell you that Lynn and I are fellow geographers, too!

Well, I like to cook, and Lynn and Nancy appear to like my cooking.  They arrived on Friday evening in time for a meal of grilled flat bread, sweet potato – spinach – Halloumi curry served over rice, and hummus.  The curry recipe was one I found in allrecipes.com cooking magazine gifted to me yearly from my dear friend, Mary.  I hope I don’t repeat myself in the blog.  I can’t remember if I’ve given you any of these recipes.  Here’s the curry:

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If you follow the recipe the way it reads, it would be great for vegetarians.  I tend to modify any recipe I read, so I used the turkey broth that I made and froze from Thanksgiving.  It had little chunks of turkey, so not vegetarian.  Here’s the recipe:

2 large sweet potatoes

1 can chick peas (I cook an 8 ounce (226.8g) so that I can use half of the cook peas for this recipe and the other half for hummus.

1 can diced tomatoes (14.5 oz./411g)

1 can unsweetened coconut milk (14 oz./396.89g)

1 large hand full of freshly chopped spinach

1 tablespoon (14.175g) hot pepper of your choice.  I use a sprinkling of piri-piri style pepper flakes (birds-eye chili)

1 tablespoon curry powder

It calls for 2-3  teaspoons of chili jam. I made jalapeno jam last summer, so I use that.

1 tsp. cumin

I use 3 -4 cups (0.71 liters) of my turkey stock with bits of turkey, which adds greatly to the overall flavor of the stew.

I fry the halloumi cheese until nicely browned.

Simmer the stew.  Add the browned cheese 2 minutes before you serve the stew

Serve the curry over rice.  I served it with a flat bread and hummus appetizer and a sparkling sauvignon blanc.   We loved it.

The next morning, I wanted to offer Lynn and Nancy one of our favorite breakfasts: Eggs and Soldiers.  I know I’ve written about them before, but it was a new experience for my friends.  There’s nothing like a beautiful -little soft boiled egg, with its top removed, which leaves it open to dip a slivered piece of toast into the eggs gooey yolk!  With a cup of coffee or African tea preparation (black tea brewed with cinnamon sticks, cardamom pods, and clove buds) with milk and honey).  It’s the best of breakfasts!  We have egg cups I ordered from England!  I just realized that I forgot to take pictures of our breakfast.  It was good.

After breakfast, we spent the day hiking different sites around town.  We live in the Flint Hills of Kansas.  Though I grew up in the mountains of Colorado, I love the rolling tall grass prairie of this region.  Also, we explored a military museum on an army base.

Once we finished our activities of the day, we enjoyed a cocktail while I prepared dinner.  Lynn loves salmon, so I had to prepare our pineapple baked salmon.  We served it with rice (my husband is Hawaiian-Portuguese, and he could eat rice three times a day!) and baked Brussels sprouts.  I’ve showed this recipe previously, but that picture is what it looks like before you put in the oven.  Here’s a shot of it on the plate.

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The beautiful thing about this dish is that there is usually enough salmon for fried rice for breakfast – not to repeat myself.

The next morning, we took Lynn and Nancy to our favorite breakfast spot called, “The Chef.”  After that we did more hiking and then took a nice walk on campus.  Here we are in front of my favorite London plane tree on campus:

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Friends are great, and I have the best!  Thank you for reading.  They left on Sunday, and my mother arrived on Monday.  I was eager to do more cooking.  More later…

Thank you for reading me!

Weekend With Friends….Who Cook!

We spent a fabulous weekend with dear friends who live in a town from which we moved nearly a year ago.  The beautiful thing about dear friends is that they are family one gets to choose!  Over the years, we have made the best of friends.

After working with middle school students on their plans for a academic futures, we headed to Bob and Adrian’s sheep farm in the country.  Bob and Adrian are travel partners.  They are hunting partners, and we share them with other friends, too.  When we arrived for this visit, Adrian had prepared a “happy hour” of roasted vegetables and grilled lamb shank.  She mixed up a delicious red wine sangria with citrus fruits and grapes adding to the delights of the day.  Adrian demonstrates great comfort in preparing and serving food.  She comes from a close family who gathered, often, around food.  We ate, and we laughed.  Bob’s sense of comedic timing both intrigues and frustrates.  I think he likes the rise he gets out of me.  Always a great time with delicious food at the home of  Bob and Adrian! Adrian is one of the most laid back souls I know.  She laughs at her husband, which is lovely.  I failed to get a good picture of them.  I guess too busy taking pictures of the food.   Actually the Price farm, at sunset, is my featured photo for this blog.

We left Bob and Adrian around 6:00 p.m., and headed to Carole and Larry’s lovely home in a rustic sub-division set in the prairie.  Time for another meal!  Carole likes to design a meal.  She created an exquisite meal of meat loaf, green beans, and herb infused mashed potatoes.  Our friend Lynn joined us.  We told stories, gossiped a little, and ate a sublime meal. Carole serve white wine with the meat loaf, and that worked!  Who says one must consume red meat with red wine?  Here’s her spread:

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As if we had not already consumed two meals back-to-back, Carole served tea and apple cobbler for dessert.  We stayed up late to visit, digest our food, and to talk about art, music, movies, and life in our communities.  Carole is one of my favorite artists.  She’s a painter.  Stay tuned.  I will have to offer a blog on art, so I will save that for another time.

Let’s talk about breakfast the next morning.  Have you ever had crème de brûlée oatmeal?  I have the recipe from Carole, but I think I would rather describe what I saw when she cooked it.  When I arose from the late night and a restless sleep (likely from the great eating the previous day), I noticed that Carole was soaking uncooked Irish oatmeal in water in the sauce pot.  Then she added heat, and I noticed sometime during the cooking process, she added brown sugar and cream.  She cooked it until thick.  In the mean time, Carole prepared our bowls by layering banana slices on the bottom.  She had prepared strawberries and blueberries for the topping.  She put scoops of the cooked oatmeal on top of the banana slices.  Then she sprinkled turbinado sugar on top.  The Larry came in with his blow torch to caramelize and “candy” the sugar, in crème de brûlée fashion.  The last step, before we fetched our bowls to the table, Carole topped the candied sugar with the berries.  She served the breakfast with tea, gluten-free banana nut bread, and I poached eggs that went into little blue ramekins.  Pure bliss!

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The next day, I decided to count calories for a while.  My seems of my clothes were screaming!

This weekend, I have friends coming to visit us!  Nancy and Lynn are coming.  I’m fixing curry featuring sweet potatoes and fried Halloumi cheese.   I will let you know how it turned out.  I think I’ll make a lemon cake, too!  Thank  you for reading me.

Experimenting with Recipes

I read in bed every night.  Often, I read books.  One of my favorite authors is Chaim Potok, who wrote wonderfully worded, semi-autobiographies, about growing up in Brookly, New York.  Some times, I read science fiction by Catherine Asaro.  Often, I read non-fiction centering on histories of Indigenous Peoples of, what is now the United States (my ancestry), history of music of the world, and many other topics of my varied interests.  That’s not what this blog is about today, however!

I must admit that one of my all time favorite reads at night, or any other time, is recipes!  Yes.  I’ve written, often, about food.  Cooking or baking is a creative art.  I like to be creative, and I get recipes from magazines, food stories on Netflix, as previously mentioned, and cookbooks.  I like very old cookbooks, because the ingredients are interesting, like boiling a cow’s hoof for gelatin and other such wonders.

My favorite books are those that list the ingredients but do not list measurements.  Instead, they tell a story of the origins of the foods.  I think I’ve mentioned Sean Shermans’, The Sioux Chef’s Indigenous Kitchen and Pino Luongo’s There’s a Tuscan in the Kitchen.  Both of the books were gifts from very thoughtful friends, Carole and Lynn.  Some of my best meals have come from those books.

Lately, I’ve been reading hand-me-down cooking magazines.  In addition, my dear friend, Mary, gifts me with a cooking magazine as a holiday gift these past few years.  So, that means that I’ve been reading cooking magazines.  My friend, Paula, posts recipes on her social media page, and I do web searches on other recipe concepts.

My feature photo comes from this past weekend and a short time with our granddaughter.  When she comes to visit, I ask about a special meal.  She regularly requests, beef steak.  Being doting grandparents, we oblige. She loves asparagus and fried potatoes.  We grilled her rib-eye, and  I made our portions into Steak Au Poivre with red wine pan sauce.  I found this recipe in a Food & Wine magazine from April 2018.  The taste was quite delicious, but I did not have shallots, so a few onions was a bit too powerful.  Here are the ingredients:

One beef rib-eye steak.  (It suggest that it’s tied with butcher’s string)

Salt and Pepper the steak pushing the seasonings into the flesh of the steak (set aside)

Brown the steak in a hot skillet to which a 1 TBS (14.2g) and a little neutral oil (I used sunflower oil)

Sear the steak on both sides (about two minutes each), and sear the sides to render the fat. Thusly:

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Once the steak (I used two steaks for our meal) are browned, drain a bit of the fat and leave the fond (the brown bits from cooking the steak) behind for the sauce.  Now melt another tablespoon of butter (14.2g) in the fond, and sweat 1/4 cup (60g) shallots about two minutes.  Now, deglaze the pan of cooking shallots with 1/2 cup red wine (take a little swig for yourself!).  Simmer until reduced by half.  Then add 1 cup (236.6 mL) of beef broth.  I made beef broth from trimming from a previous beef steak meal.  Cook until thick.  Finally, add 1 more tablespoon (14.2g) butter.  The sauce should be thick.

Slice your steak and arrange on two plates.  Cover your sliced steak with the wine sauce.  This went quite well with a Cabernet Sauvignon.  I like Carnivor from California.

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My main mistake was timing with the asparagus and potatoes.  They finished while my sauce was still cooking, so it was not thick enough when I put everything on the table.  Alas, granddaughter loved her grilled steak, and we loved our steak au poivre.

In an effort to provide interesting food while we had our little visitor, I fixed extra fluffy pancakes the next morning.  I think this recipe came from a Japanese cook posting on YouTube.  I modified the recipe only slightly.

Begin by cutting 8 molds from copy paper.  We wrapped the two inch high paper strips around a wine bottle.  We taped them into round molds for the pancakes.

Separate three eggs.  Set the whites aside for a few minutes.

In the bowl that contains the yolks, add vanilla (to taste) and 1/4 cup (59.15 mL) milk (I use buttermilk). To this mixture, add 1/2 cup (113g) wheat flour and a dash salt.

Mix the yolk mixture (set aside)

Whip egg whites to soft peak, and add 2 tablespoons (25.00g) sugar, little by little.  Then add 2 teaspoons (9.58g) of baking powder.  Whip until stiff peak.

In the mean time, heat a griddle until the butter on it sizzles slightly.  Place the paper molds on the griddle.

Incorporate yolk/flour mixture with the egg while mixture to the batter.  Fold gently so that the whipped egg white mixture holds it shape.

Spoon the batter into the molds.  Cook on one side until brown.  Flip the mold with its batter gently.  When the cakes are finished, transfer them to a plate.  Peel off the mold.

Heat pure maple syrup with butter.  Pour syrup over the pancakes.  Serve with a breakfast meat and a warm cup of coffee or tea.   Yum!

Pancakes for SammyPancake 2

It’s always fun to share a meal with those you love.   Thank you for reading!