Our apologies for the skimpy blogging on the Beard dishes this past week. We’ve had some assistance getting those posts to you regularly, and last week our assistance got sick. However, recovery is in process, so we look forward to being able to bring you regular “Behind the Dish” posts this week as usual.

For now, here’s the delicious lineup of dishes we have planned for Week 5 of the James Beard Project:

Monday, Nov. 30 — Old-Fashioned Chicken Fricassee with Shell Pasta (Beard on Pasta, p. 108)

Tuesday, Dec. 1 — Corn and Shrimp Chowder with Tomatoes (James Beard Celebration, p. 115)

Wednesday, Dec. 2 — Filet of Sole Casanova (James Beard’s Fish Cookery, p. 194)

Thursday, Dec. 3 — Navarin (French Lamb Ragôut) (The New James Beard, p. 395)

Friday, Dec. 4 — Le Plaisir’s Truffled Pasta (James Beard Celebration, p. 140)

Saturday, Dec. 5 — Roast Duck with Peaches and Bourbon (James Beard’s Theory and Practice of Good Cooking, p. 84)

So, when you stare into your fridge this week at that turkey carcass, and the prospect of more turkey sandwiches, turkey soup, turkey casserole, or turkey whatever just isn’t doing it for you, join us for more of the best of James Beard. We guarantee: no turkey on our menu!

Well, other than cooking more recipes from Ina’s Back to Basics cookbook, there hasn’t been much to scratch off the list!

The recipes I’ve completed in the last little while are:

Pasta with pecorino and pepper (we’ve already had this three times and I’ll be making it again this week – quick, easy, delicious).

Garlic ciabatta bread – ditto. Fabulous flavour – how can you go wrong with warm garlicky bread with herbs?

Fresh lemon mousse – absolutely wonderful.

New recipes planned for this week:

Parmesan toasts

Baked sweet potato “fries”

Baked potatoes with yogurt and sour cream

I’ve also pretty much finished my “family cookbook”. Seeing as how it’s almost December, I don’t think I’ll be able to add any more pics to it than are already there, so I’ll leave it as is and cross it iff the list!

As winter approaches, I started looking at some of the cold-weather items on the list – perhaps dog-sledding, snowshoeing or cross-country skiing will be tackled this winter.

Some items will have to wait til warmer weather: Hot air balloon ride, sleep under the stars.

Some are long-term items: The next lunar eclipse is Dec 21, 2010. Going to space is still something that would only be possible several years from now (but not in a land far far away – hopefully right here in North America).

Some will depend on luck (good or bad): Find a four-leaf clover, break a bone.

I’ve also started on my “overcome my fear of spiders” item. I killed a spider yesterday. Big step in the right direction. I know, killing innocent creatures to be able to cross off an item on a list is a terrible terrible thing. But spiders creep me out and it’s always been an annoyance to me to have to call my husband to kill a bug. I’m determined. At the end of this journey, me and the spiders are gonna make peace (well, me and the dead ones anyway).

After a two-week hiatus from cooking, I made Lor Mai Kai for dinner today. I’d decided I’ll try more recipes without involving the oven because I’m still fumbling with adjusting and controling the temperature using the convectional oven (food comes out either burnt or undercooked sometimes) but who knows, the stove is not easy to use either! My house is still using the gas-powered stove; the flame is hard to be adjusted down. I’m also a tad slow when it comes to cooking so the fried onions ended up getting burnt on first trial. Fortunately, that was before I added in the main bulk of the ingredients so recooking the onions didn’t incur much losses.

The glutinous rice turned out well eventually. A tad peppery as you can see from the photo as I’m usually very generous with pepper and most seasonings when cooking haha. The colour of the Lor Mai Kai was more brownish than the ones we can buy outside. I’d cooked this during secondary school home econs days and it didn’t turn out this brown. It must be another overdose of the oyster sauce or sesame oil haha. My mother suggested using chicken thigh meat and adding chestnut next time; I’ll try to adhere to moderation too and we’ll see how it goes then.

Lor Mai Kai

Preparation time: 1 hour. Serves 6.

Ingredients:

• 6 aluminium foil cups
• 2 cups glutinous rie (soaked overnight)
• 2 tsp chicken stock granules
• 2 tsp oyster sauce
• 1 tsp pepper (finely ground pepper recommended)
• 1 tsp salt
• 4 tsp sesame oil
• 2 tsp oil
• 4 tsp fried onions
• 300 ml water

Filling

• 8 pieces chicken fillet, diced
• 2 tsp oyster sauce
• 4 tsp sesame oil
• 1 tsp pepper
• 1 tsp chicken stock granules
• pinch of salt
• 4 dried mushrooms, soaked and sliced

Instructions:

1. Prepare steamer.
2. Marinate filling ingredients together. Set aside for 1/2 hour.
3. Heat oil. Add fried onions and stir fry lightly.
4. Add rice and seasoning and stir fry for 1-2 minutes. Add water and mix well.
5. Stir-fry rice until it has absorbed almost all the water. Remove from fire.
6. Divide chicken and mushroom mixture into 6 portions. Place in base of aluminium foil cups.
7. Cover filling with glutinous rice.
8. Steam rice for 30 minutes until cooked and soft.
9. Unmould and serve onto plate.

Being raised the in the south and not being afraid of foods, we’ve had the pleasure of experiencing many wonderful but simple meals. My wife not being a cabbage fan, she refers to most cabbage recipes as crunchy water. We stumbled across one of our favorite recipes about 8 years ago, “Texas Fried Cabbage”. with the modifications we made to the recipe, it is no longer for the weak spiced person.

1 small head cabbage, thinly sliced
1 teaspoon white sugar
6 slices bacon
5 tablespoons corn bread mix
1/4 teaspoon cayenne pepper
1/2 cup chopped onion
2 fresh jalapeno peppers, seeded and julienned
salt and pepper to taste

1) Place the shredded cabbage into a large bowl, and sprinkle the sugar over it. This will remove the excess water from the cabbage. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving grease in skillet.
2) In a small bowl, mix together the cornbread mix and cayenne pepper. Stir into the cabbage until well blended. In the skillet the bacon was cooked in, saute onion and jalapeno in the hot bacon grease until tender. Stir in cabbage, and season with salt and pepper to taste. Cook until the cabbage wilts, about 15 minutes. Stir in crumbled bacon, and serve immediately.

Caution
When handling hot peppers of any kind , always wash hands or use gloves and do not rub face or eyes.

Makes 4 servings

Amount Per Serving

Calories: 341
Total Fat: 26g
Cholesterol: 28mg
Sodium: 541mg
Total Carbohydrates: 21.4g
Dietary Fiber: 4.8g
Protein: 7.6g

Cookbooks

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My brother enjoys cooking as well. we are forever trading recipes it seems. About 2 years ago my brother sent both my sister and me a cookbook for the outdoors, ” Weber’s Real Grilling“, between our families we have yet to find a recipe in the book that we disliked. One of my personal favorites is the Carne Asada Fajitas which includes a recipe for fresh guacamole. A favorite of my wife’s from the same cookbook is Cedar-Planked Salmon with Honey-Lime Dressing. The cookbook covers everything from appetizers to main courses to veggies to desserts … all prepared on an outdoor grill. The author covers cooking technics for both the gas and charcoal grills including the use of wood chips for flavor.

Just in time for the Holidays

Barbecued Glazed Ham

• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1 tablespoon sugar substitute
• 1 fully cooked bone-in smoked ham (6 to 7 pound), shank or butt portion
• 1/3 cup sugar free apricot jam)

Directions:

Prepare the grill for indirect heat. Place a disposable aluminum drip pan in center of bottom grate or floor of grill. For a closed gas grill, heat on high for 10 to 15 minutes, then turn off heat source directly under pan, leaving the other one or two burners on. Adjust heat to register between 375F and 425F on an oven thermometer. For a charcoal grill, build two equal piles of briquettes on either side of drip pan. Burn coals about 25 minutes, until they are covered with gray ash. Meanwhile, combine chili powder, paprika, cumin, cinnamon, cloves and sugar substitute in a cup. Score top and sides of ham with a sharp knife in a crisscross pattern. Sprinkle rub over all sides.Place ham on prepared grill over pan. Close lid and grill 45 minutes. Turn ham over (adding more briquettes if necessary), and grill 45 to 60 minutes more, until an instant-read thermometer inserted in center of ham (away from bone) registers 140F.Spoon or brush jam over ham. Cover and grill 5 minutes more. Let stand 15 minutes before carving.

Cedar – Planked Salmon with Honey-Lime Dressing

Dressing

2 tablespoons fresh lime juice

2 tablespoons rice vinegar

2 tablespoons Dijon mustard

2 tablespoons honey

2 tablespoons minced fresh chives

1 teaspoon kosher salt

1/2 teaspoon granulated garlic

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cayenne pepper

1/4 cup extra virgin olive oil

1 large salmon fillet (with skin), 2-1/2 to 3 lbs, about 16 inches long and 3/4 inch thick

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1 untreated cedar plank ( about 16 inches by 8 inches by about 3/4 inch thick) submerged in water for at least an hour.

Directions:

1. To make the dressing: In a blender, combine the dressing ingredients except the oil. Mix until well blended. With the blender still running, slowly pour in the oil to make a smooth dressing.
2. Place the salmon on a rimmed baking sheet. Using needle nosed pliers, remove and discard any pin bones from the salmon. Season the flesh side of the salmon with the salt and pepper. Pour about half of the dressing over the flesh and use a brush to distribute evenly.
3. Remove the soaked plank from the water and immediately place it over Direct High heat until the edges start to smoke and char, 3 to 10 minutes (watch carefully so it doesn’t flame). Move the plank over Indirect High heat and place salmon, skin side down, on the plank. Grill until the salmon is just slightly pink in the center and brown on the edges, 20 to 25 minutes. Remove the plank and salmon to a heatproof surface. Serve warm with the remaining dressing. Makes 8 to 10 servings.

One of the best variations of Shepherd’s pie I’ve ever had is from the Cheesecake Factory in Henderson, Nevada. Below is the recipe provided by Copy Cat Recipes

Shepherd’s Pie

Ingredients

Directions

Brown hamburger adding sliced mushrooms & diced onions about 1/2 way through the browning. When brown, reduce heat to low and add 2 cans cream of mushroom soup & 1/4 C. sour cream and let simmer 5 min. until heated through. Put hamburger mixture in a 13 X 9 casserole dish and top with corn and then mashed potatoes and then cheddar cheese. Cover with foil and bake in 400 degree oven for 30 mins. Serves 8

Number of Servings: 8

Below is chart for recommended herbs and spices for specific dishes

]]> http://bigsto.wordpress.com/2009/11/28/three-podcasts-for-yall/ Sat, 28 Nov 2009 23:13:16 +0000 bigsto http://bigsto.wordpress.com/2009/11/28/three-podcasts-for-yall/

Before I left for college in September I recorded three podcasts and didn’t have time to post them so here they are they feature, a podcast with New Releases from this year, a regular podcast and one featuring the L.A Symph Crew!!!

( #33 New Releases)

(#34)

(#35 L.A Symphony Group of the Hour)

When I went back to work after my 3rd child went into kindergarten, I was more than eager to get back into the work force after a 10 year absence. The days flew by but I worked at least until 6:30 pm. By the time I picked up my kids from after school care, I was exhausted. I was really too tired to go home and cook and besides I worked all day and deserved a little break, right?

So, I began to start picking up dinner to-go at least one night per week to make things easier for us.

is done. Less Dishes=Less Cleanup: Rather than the usual pots and pans used in a typical dinner, the slow cooker is usually the only one you’ll need to worry about overcooking and burning your food for up to one good cookbook with nothing but slow cooker recipes. I remembered going to her house smelling the wonderful aroma of Chicken Noodle Soup simmering away in the middle of the small prep work ahead of time for all meals at one time. Slice, and chop vegetables, trim the meat etc. Store the ingredients in a typical dinner, the slow cooker is usually the only one you’ll need to cook a meal when he arrived home from work.

It wasn’t until things were really tight for us financially one year, and after going over our monthly expenses one night, did my husband and I am placing them all in there. I have quite a collection now. It makes it so easy to know what meals are Slow Cooker Layered Enchiladas. Yum! My Simple Plan To Start Slow Cooking Your Meals When first getting started, limit yourself to one good cookbook with nothing but slow cooker was a breeze. I loved the feeling of knowing when I arrived home from work.

It wasn’t until things were really tight for us financially one year, and after going over our monthly expenses one night, did my husband and I really grasp at how much we were spending about $600 each month just by ordering take-out food 4 to 5 days per week to make things easier for us. I enjoyed having everything already cooked for me to cook your meal in making clean-up a breeze. I loved the feeling of knowing when I arrived home from work, my dinner was cooked and ready for my hungry family.

I loved slow cooking are the less expensive varieties like chuck coast and chicken. These meats come out so fork-tender, you’ll be amazed at the flavors from the juices. Variety: You can cook so many different types of meals in it and it’s not just for soups and stews. One of my family’s favorite meals are Slow Cooker Layered Enchiladas. Yum! My Simple Plan To Start Slow Cooking Your Meals When first getting started, limit yourself to one hour after the desired cooking time is done. Less Dishes=Less Cleanup: Rather than the usual pots and pans used in a lot of meals.

Also, the meats that you are going to her house smelling the wonderful aroma of Chicken Noodle Soup simmering away in the slow cooker and select your recipes. Purchase ingredients for all recipes at one time. Slice, and chop vegetables, trim the meat etc. Store the ingredients in a typical dinner, the slow cooker is usually the only one you’ll need to worry about overcooking and burning your food warm for hours. Cool Kitchen: Does not heat up your kitchen like an oven does so you can quickly decide what to make.

If you have your family’s favorite meals are Slow Cooker Layered Enchiladas. Yum! My Simple Plan To Start Slow Cooking Your Meals When first getting started, limit yourself to one hour after the desired cooking time is done. Less Dishes=Less Cleanup: Rather than the usual pots and pans used in a lot of meals. Also, the meats that you are going to use your slow cooker and select your recipes. Purchase ingredients for all recipes at one time. Do prep work the night before while my kids sat at the flavors from the pantry shelf and decided that I sometimes used it three nights per week.

It did take a small amount of preparation on some recipes, like chopping the vegetables or trimming the fat off the meat, but I worked all day and deserved a little folder and I really grasp at how much we were spending about $600 each month just by ordering take-out food 4 to 5 days per week to make things easier for us. I enjoyed having everything already cooked for me so much, that I sometimes used it three nights per week to feed our family of five! It was also a good feeling knowing that we were spending a month on take-out food.

We were spending about $600 each month just by ordering take-out food 4 to 5 days per week you are using for slow cooking your dinners at least until 6:30 pm. By the time you arrive home. Overcoming Overcooking: On a low setting, you won’t need to worry about overcooking and burning your food warm for hours. Cool Kitchen: Does not heat up your kitchen like an oven does so you can use it all year round, even during those hot summer months. Energy Efficient: They are great for working moms and dads.

Prepare, go to work after my 3rd child went into kindergarten, I was more than eager to get back into the work force after a 10 year absence. The days flew by but I worked all day and deserved a little folder and I really grasp at how much we were saving about $400 per month by not eating restaurant food four nights per week to make things easier for us. I enjoyed having everything already cooked for me to cook your meal in making clean-up a breeze. Perfect Party Guest: They are cheaper and more efficient to run than using your oven, grill and stove.

I read and re-read the title I have given to this post again. And I looked at the cookbook I had just finished admiring. After so many days of drooling at the dishes this person cooked on TV, I finally gave in and searched for the book and now I am a proud owner of this collection of recipes by Marut Sikka.

For intro, Marut Sikka is known as the Culinary Ambassador of India. He has 14 Indian restaurants all over the world and is known for his unique recipe creations for airlines to hotels to events. I had a chance to see his program on ndtvgoodtimes when we started getting that channel with our usual set up.

I must say Marut Sikka’s recipes are simple, looks good, tastes good. There are no elaborate, over the top, 20 different stages to look after before making a dish. Neither does his recipes make you run to the supermarket to get some unique spice or vegetable to make a meal. Its all in the pantry and its all about putting the right things together.

To start with, the book describes indian spices, herbs and their uses and flavors. Then it is divided into sections dedicated to:

-Basics (chutneys,stocks, easy drinks)
-Under the Spice section: Veg and Non veg dishes with spices(some of the recipes in this section are potatoes in cashew qourma, stir fried vegetables and gravies, Lamb Biryani etc)
-For the fresh herb and vegetable section there are soups, mirchi ka salan, kebabs etc.,
-The section Seeds and Leaves describes recipes about pineapple and sweetpotato salad, rawalpindi chana, achari baingan, the famous rose petal rice etc.,
-And then there are spicy snacks that could be made with dried fruits like crispy karela!!
The roundup is ended with traditional sweets of India.

While I was browsing through the book, I really wanted to try out each and every one as the method was easy, did not require specific ingredients and I had a picture of the completed dish next to each recipe to urge me to race to the kitchen.

Since I am a vegetarian, I am planning to cook the veggie gravies and rices first and write about the experience and the taste and then adapt the non-veg recipes with either cauliflower, mushrooms or potatoes.

The other thing I liked about this cookbook is that it did not provide the usual list of gravies found in most cookbooks, yet with the same ingredients I would be able to cook up a different side dish to go along with rotis or jeera rice.

I also wondered if the book will contain the same recipes I have seen on Marut Sikka’s shows but nope. The recipes featured were different so I guess I have double the number of recipes now

The person who is really happy about the purchase(other than me) is my hubby. For a change he is happy that its not going to be dal,kadhi, chana, rajma, paneer or palak that will be served with his roti for dinner. Tried out recipes from the book will follow soon!

… for the fact that the cookbook is AT THE PRINTER(S).

It is so cute. Seriously. I just want to curl up in bed and snuggle with it.

More information to come, soon, including more than you ever wanted to know about how you can acquire your own li’l piece of Soup and Bread ‘09.

In the meantime, here’s one last tease:

“[My mom's] fried chicken would literally put on tennis shoes and run the fuck into your mouth.”

Yes, this is actually a real book. From someone who deems himself, “a kitchen pimp” at that. With recipes like “Drunk-Ass Chicken,” the book will change the way you think, and perhaps more importantly, talk about cooking. Just take a look at a few of the new and exciting words you’ll learn:

A.C.P.: Assistant Chef Pimp
Blasian: Black Asian
Dime bag: The gangsta’s equivalent of a tablespoon
Ghettalian: Ghetto Italian
Nickel bag: Half a tablespoon
Pimpron: An apron for a pimp
Pimptry: Pantry
Salad-eatin’ bitches: Vegetarians, or any individual who regularly enjoys salads
Shaka Zulu!: an exclamation of deliciousness or pain, a kid-friendly version of “Motherfucker”
Skin like Hannibal: Peel, as in cucumbers or carrots
Spin it like a stripper on a pole: Stir

And the fun most certainly doesn’t stop there. So run, don’t walk, to your nearest bookstore and pick up a copy for yourself today!

via Village Voice

We have several new items for the Holiday 2009 season — all of them reasonably priced and wonderful options for gift-giving to the important people in your lives.

World AIDS Day is December 1st — are you ready? Show your support with our limited edition World AIDS Day T-shirt. Call 1.800.88.UNTIL to order!

Our 2010 Calendar features our iconic celebrity public service advertisements — at just $15, it’s a great way to show your support while you stay organized! Learn more here.

Our new red AIDS ribbon Key Chain is an easy way to help us “unlock” a cure for HIV/AIDS — just $5, made in the USA, and lead-free, this key chain makes a great stocking stuffer! Learn more here.

Until There’s A Cure: The Cookbook! Enjoy some of our “family” recipes and support the fight against HIV/AIDS with this fantastic cookbook featuring recipes from UTAC’s supporters and staff. At $20, it makes a wonderful addition to your collection, or a meaningful gift for someone else. Learn more here.

-Until There’s A Cure

Japanese food indulges all feels. Witnessing the cooking process surely delights the eyes, the nose and the ears. What more, the eating process, definitely delights the sense of taste and feeling because of the delicious product and the glamorous textures of the food.

It is therefore not surprising if you choose to make Japanese food in your own kitchen. While restaurant dining is an alternative, in times of the economic crisis, and for practical reasons, you most probably just ought to explore your cooking skill in the comforts of your own kitchen.

It is definitely really possible and very simple with the aid of the internet. While nicely published cookbooks are available in the bookshop, in this day and age when people are conscious of time and money, they would choose to just find out online cookbooks.

It is a very viable choice as most internet references related to Japanese food not only display the recipe list. More so, they also offer links for Asian grocery stores or suppliers of the ingredients needed. In some cases, these websites, not only offer online cookbooks but interactive forums for questions and answers amongst the Japanese cook-wannabes. In other times, even video demo of the cooking process is made available, which is really good to the intimidated cook. After all, Japanese recipes are known to usually utilize weird or uncommon ingredients such as eel or octopus, which of course, needs special preparation and cooking techniques.

There are many online cookbooks to choose from, over the internet, if you are interested with Japanese food. Go to the main search engines like Google, type in Japanese cooking recipes, Japanese food recipes and even Japanese online cookbook to get started. Another good option to explore in learning to make Japanese foods through the aid of the internet, is checking out Japanese food blogs. Celebrity chefs and even next-door experienced cooks usually post their recipes online.

Let Cook Japanese Food with Online Cookbook

With the increasing number of deaths each year at the various Black Friday sales it makes one wonder why anyone of sound mind would go.  Sure there is denial – those things don’t happen here just in high crime areas.  Well, that is not at all true.  Recently a Walmart employee was trampled to death in tranquil Valley Stream, N.Y.  A customer at the same Walmart, Jessica Keyes, miscarried purportedly after being knocked down in another Black Friday melee.

Another rationalization stems from pomposity.  I don’t shop at Walmart, that’s for trailer trash.  Well, your hubris won’t save you either.  In another episode two men died at a Toys “R” Us in chic Palm Desert, California after an argument led to an exchange of gunfire.

I know what you are thinking now, California?  New York?  All those people are crazy.  In Lee’s Summit, Missouri two people were mowed down in a shopping center parking lot.  Need more?  In Roanoke, Virginia a man is caught on video striking another shopper five times at a Best Buy.  Fashion Place Mall In Murray, Utah had to close not long after opening because police had to break up nine different fights.  At the Del Amo Fashion Center in Torrece, California and elderly lady and nine others were injured when the mall dropped free gift certificates from the ceiling.

These are not events from several shopping days.  These all occured on Black Friday 2008.  Virtually every store in every town has some issue every year.  Conclusion?  No sane person goes to Black Friday sales.

So don’t go.  Seriously, I know that this is the worst economy since the 1930’s, the last Great Depression but there are other ways to give a gift of the heart without spending lots of money and risking your life.  Salsas.

That’s what I am giving this year.  Fresh, homemade salsas.  Talk about cheap, too, much more budget friendly than Rock Band and a lot less annoying than Zhu Zhu Pets.  Produce and a dozen or so 16 ounce Mason jars.  Fresh salsas are better than any thing you can buy at the market.  All you need is a food processor or blender.  Heck a good knife will work.  A good fresh salsa is like a bowl of summer sunshine but it goes better with tortilla chips.

Canned tomatoes are preferrable to fresh because they are picked at the peek of ripeness and the skin is removed.  Frozen pineapple and mangos can be used instead of canned or fresh but thaw and drain them first.  All other produce is fresh and, if possible, organic.  You can easily control the heat, too.  For mild remove all seeds and membranes from chilies.  For medium remove half of the seeds and membranes.  Don’t remove any for a good hot salsa.  For sissies omit the chilies altogether.

Since these salsas contain no preservatives they need to be eaten within two weeks of making which means they are perfect for you last minute Santas.  Each recipe yields roughly two 16 ounce jars of salsa and here are those simple recipes:

Salsa Rojo (aditional red salsa)

• 1 28 ounce can diced tomatoes, drained
• 1/2 onion, quartered
• 2-3 jalapeños or Serranos, sans stems
• 1 bunch fresh cilantro
• 1/4 teaspoon Cumin
• 1/4 teaspoon chili powder
• 2 cloves garlic
• sea salt

Place onions into a blender or food processor and blend for 30 seconds. Add tomatoes and blend another 30 seconds. Add garlic and peppers and blend until smooth. Add salt to taste and cilantro and blend until well mixed. Chill one hour before jaring.

Salsa Verde (green salsa)

• 6-9 tomatillos, halved or 1 28 ounce can tomatillos, drained
• 1/2 onion, quartered
• 2-3 jalapeños or Serranos, sans stems
• 1/4 teaspoon Cumin
• 1 bunch fresh cilantro
• 2 cloves garlic
• sea salt

Place onions into a blender or food processor and blend for 30 seconds. Add tomatillos and blend another 30 seconds. Add garlic and peppers and blend until smooth. Add salt to taste and cilantro and blend until well mixed. Chill one hour before jaring.

Mango Salsa

• 2 fresh mangos, diced or 20 ounce jar, drained
• 1/2 red onion, diced
• 2 Serrano chilies, diced
• 1 banana, diced
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1/4 teaspoon Cumin
• 1 tablespoon lime juice
• 1 tablespoon Jamacian jerk seasoning (optional)
• salt & pepper to taste

Combine all ingredients in a non-reactive bowl.  Place 2/3 of the salsa into a blender or food processor and pulse five or six times then fold back into the salsa.  Refrigerate at least one hour before jaring.

Pineapple Salsa

• 1 28 ounce can diced pineapple, drained
• 1/2 red onion, diced
• 2 jalapeños chilies, diced
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1/4 teaspoon Cumin
• 1/4 teaspoon chili powder
• 1 tablespoon lime juice
• salt & pepper to taste

Combine all ingredients in a non-reactive bowl.  Place 2/3 of the salsa into a blender or food processor and pulse five or six times then fold back into the salsa.  Refrigerate at least one hour before jaring.

Now if you just can’t bring yourself to actually make your gifts but want to avoid the Black Friday free-for-all, buy a copy of Amigeauxs – Mexican/Creole Fusion Cuisine by moi.  They’re only $10!  What?  Friends and family not into cooking?  No problem!  How about a copy of the exciting political thriller A More Perfect Union also by me.  Come on, buy one so my loved ones will get something better than a jar of salsa for Christmas.

Tonight’s James Beard special is halibut with a lump crab and artichoke velouté sauce (a stock-based white sauce). To prepare it, we made a shrimp stock from shrimp and lobster shells that were simmered with carrots, celery and onion, then strained and reduced the stock. We then made the basis for a white sauce and added the shrimp stock with a little black truffle paste and Parmesan cheese. We are serving the entree with a basil pesto torte. A truly elegant and delicious fish dish!

Last week, I began a once a week special, promising to post simple recipes with a Southwestern flair for the holiday season.  This is Week 2 in the installment and I’ve dropped by with an succulent Brisket Recipe, which is available in my cookbook I Can’t Cook Because I’m a White Girl.  When this brisket is baking away, the entire house is filled with the most delicious aromas, promised to bring the family running!

 The cookbook, as well as many others, are available at Amazon during the holiday season!

Brisket

1  10 – 15 lb Brisket

3 large onions, sliced

1 bunch of fresh cilantro, chopped (save half for serving)

1 16 oz bottle of Claude’s Brisket Sauce (see note at end of recipe)

5 whole jalepeno peppers

2 tablespoons of salt

Rinse and lightly score the fat side of the brisket.  Place the fat side of the brisket down in a covered roaster.  Salt and cover the meat with the onions and the whole jalepenos.  Top with half of chopped cilantro.  Shake the bottle of Claude’s Brisket Sauce well to incorporate the spices.  Pour over the meat.  (You may have to add a bit of water to the bottle to get the last of the spices always stuck at the bottom!)

Let the brisket sit, refrigerated and covered, overnight.  The next morning, in a 300 degree oven, bake the marinated brisket (covered) for 8-10 hours.  Baste occasionally to keep the meat moist. 

After the 8 to 10 hours, remove brisket from oven.  Let sit for 15 minutes before moving to a serving tray.  Cut off all the fat and shred the meat with two forks.

Sprinkle with remaining cilantro, the roasting juices  and serve!

**Claude’s Brisket Marinade Sauce is bottled and distributed by Claude’s Sauce, Inc. 935 Loma Verde, El Paso, Texas 79936.

Telephone Number: 915-858-4299

They also have a wonderful web site at www.claudessauces.com

This is a great quick recipe, perfect for those times when you’re being careful with your money or don’t feel like shopping, but need to satisfy a craving for something a little sweet. I give recipes like this the name “magic” because they can be made with a wide variety of ingredients (Magical Options) and they come out a little different every time, depending on what you have in the kitchen…. they’re a nice dessert, a great snack, a quick breakfast and a super gift for friends and neighbours… enjoy!

Ingredients

Dry ingredients:

2-3 Cups Muffin mix and a few Magical Options (see below)

Wet ingredients:

1 C water, 1-2 T cooking oil (or melted margaine or butter) and an extra cup of water

Mix your wet and dry ingredients separately, then make a ‘well’ in the middle of the dry. Add the wet mix to the well, stir it through to coat the dry mix; keep adding water a little at a time until the mixture is moistened all the way through, but not too stiff to stir. Set aside.

Preheat oven to 350ºF and grease your muffin tins well. Fill to 3/4 full of muffin batter, bake for 20-28 minutes or until they spring back to the touch and smell just right.

Magical Options (pick a nice combination from below and use your imagination!):

1/2 cup shredded coconut 1/2 C raisins or currants, chopped dates, dried cranberries, papaya, apricots…

1/2 cup sunflower seeds, almonds, walnut or pecans

1 tsp. powdered ginger 1 tsp. cinnamon powder

1 plain chocolate bar, chopped (or 1/2 C chocolate chips, or 2-4 T. cocoa

1 small apple, chopped or 1/2 C blueberries, strawberries

Muffin Mix

1) Store bought mix: you can find cake or muffin mix on sale and add “Magical” stuff from your kitchen

2) Homemade mix: 3 cups flour (or 2 Cups flour and 1 cup oats) 2 tsp. baking powder 1/2 tsp. salt 3/4 C of sugar, or more or less to taste

Suggestions

Fruit Filling: Fill each muffin tin half-way and add 1/2 tsp jam, jelly or soft fruit in the middle. Fill the cups 3/4 full with the muffin batter and bake!

Time Savers:

1) Keep half of the batter in a clean jar in the fridge to make fresh muffins quickly anytime; the batter will keep for 4-7 days.

2) Make a big batch of dry muffin mix and keep it in the freezer – When you’re ready to make muffins, shale out what you need into a big bowl, add your wet ingredients and magical options and bake.

Sweet combinations:

“Fruity” explosion: Add chopped apple and a few raisins and berries to the dry mix; put a spoonful of jam in the middle of 2 layers of batter.

Ambrosia: Add coconut, ginger, cinnamon, almonds and orange essence, diced orange rind or mashed banana.

Gourmet ideas: You can blend a whole orange with the seeds removed into the wet mix, add some chocolate chips or cocoa to the dry and make a nice chocolate orange muffin!) How about lemon, poppy seed and cornmeal?

Savory Combinations: Leave out the sugar and add one or a combination of: Shredded cheese, chopped sundried tomatoes, cooked beans, diced carrot, fried minced onion, celery

Add herbs and spices – chili powder, oregano, rosemary, parsley , olive oil

Rough Times Bacon ‘n’ Egg Muffin: (you’ll never want to stop at a fast food place for breakfast once you’ve tasted these! ) Put a small piece of cooked bacon (vegetarians can use soy bacon), a bit of grated cheese and a spoonful of stirred raw egg in the middle of each muffin, fill the muffin cup with no-sugar batter (you can add a few herbs too!) and add a little grated cheese on top. Bake as usual.

Tip: Don’t have a muffin tin? Well, use a cake pan, a frying pan with a heatproof handle, small tart or other baking dishes – or get to the second hand store and find a nice muffin tin… it’s still probably cheaper than buying those store-bought muffins.

Much Love, Gramma Willi

Good Clean Food for Everyone!

The results of the Baked: New Frontier Cookbook giveaway are in and the winner is….

And the # 10 post was Aimee!  My fellow mom of multiples.  Aimee is a mom of triplets.  Can you believe?  Let’s all give her a round of applauds for triplets and the win of course.  Congrats Aimee on the win!  The cookbook is on it’s way to you and I hope you enjoy it!

By the way, I think the next cookbook I will need to purchase is Ree’s cookbook from The Pioneer Women.  If you have never been to her site please do.  She is an amazing lady!  I remember the first time I accidentally stumbled upon her site and I couldn’t tear myself away.  I love how her personality shines and her photography is breathtaking.  Also, do yourself a favor and read her love story of how her and Marlboro Man met!  This is why I couldn’t tear myself away.  She had me laughing and crying!  I think the next thing she should do after the cookbook is publish her love story.  Ok, I’m off to buy my copy of Ree’s Cookbook and if your not sold after seeing everyone’s comments, then maybe hearing that it’s the #2 book on the Amazons Best Selling Cookbooks will convince you?  Way to go Ree!  You are an inspiration to all us food bloggers and mommies!

Will you forgive me for another midnight post?

I don’t know why but I always end up blogging right before I go to bed.

Today was a good day filled with errands and things I had to do, I bought a new fridge because I needed one and while at it got  a little stove, some new pans and things because I have decided to give my cooking a second chance. ( I am not the worst cook, but when people try my food they say ” Nooo it’s good… really” and nod while I’m crying with my apron in a chair… haha maybe not so dramatic but you get the idea.)

So I have a small book a black book of  recepies:

And well in case you are thinking: “Womannn there are sites filled with recepiessss online!”. Please send them!

I need the recepies for dummies and I’m a bit old fashioned and I like to do a bit of scrapbooking whenever I can *cough* (Involving a sharpie and glue)

And that ice cream sandwich is not just toast with chocolate and ice cream according to this is a “Warm brioche and chocolate sandwich” .. so It’s one thing to say ” I’m bringing a warm brioche chocolate sandwich” .. than toasts with Hersheys .

There is a section in my book called “Herbs,spices, salad stuff”

Where I grabbed all the info to grow my own herbs and sprouts ( broccoli sprouts, mung beans, snow pea, alfalfa) for salads. My family grows at least 70% of their food including rice, vegetables,fruits and they even have their own cows and fish. So If my grandma sees this book she would laugh at me

SO anyways let’s see how this goes for me.. the whole goal is I don’t starve and eat healthy.

Today I decided to make some adjustments to my shop , and have added more details about the shipping this holiday season.

I have a bit of mixed emotions about this season because sadly I am in a bit of disadvantage, the latest people can purchase is December first.. since I ship from Costa Rica many items don’t get to their destinations on timeand well there is so much people that wait until the last minute.

I am offering free shipping for the rest of the month in return for the inconvenience of not being able to sen last minute packages and I’ve added on top of the page the actual date people would receive the jewelry by.

There’s been such a good response this month, from people that understand this and have even gotten their gifts a month later. That truly means a lot to me.

My vacations are coming sooooon I’m counting the days! and the shop will remain open, after reading in the forums advice from people who have been on Etsy waaaay longer than I have, sometimes is better to leave the shop open and people understand there’s a human behind the shop who needs to go eat all the food they can and give little toys to their brothers in Xmas., and don’t mind getting their jewelry in January.

Last year was so crazy that December 24th I was packing orders for a friend of mine that was leaving to the states to ship and giving money out of my own pockets for overnight shipping  so the jewelry got there on time, on December 25th , I was melting silver to finish filling out orders and then taking cabs to literally deliver them to a doorstep.

It was my first Xmas doing this as my full time job, now I know what to do and I feel more confident. I’ve always been a bit crazy when it comes to deadlines and getting things done, but now that I see people understand is different.

My goal is to work on more elaborate pieces, but my fellow jewelers can agree sometimes a piece can take so much time..

Hopefully soon I will be able to show you my finished pond ring.. that  actually is starting to look like a ring now:

Mwhaha just one tiny detail soldered, polish, set the stone and done!

But for now I must sleep…

If you made it to the end of this long post.. thank you for reading and good night !

Recently, I was an exhibitor at a Taste of Home Cooking School Show. I blogged about these in the spring after attending one. In the meantime I moved, and the area I moved to had a fall Cooking School. So  I was able to take in two in one year.

This time however, I saw the show from the back side of a vendor’s table. And . . .  well . . . it was not the view from the back of the table that I enjoyed so much. It was the view across the vendor’s dividers.

I was placed next to a delightful “southern French girl” (term used by permission) who writes cookbooks. I toyed with whether I should use the term “French southern girl” or “southern French girl.” But regardless, can you imagine any better combination for writing a cookbook? A chef with a French heritage born and reared in the South.

I know that the French are known for their cooking; but being a Southern myself, I know that Southerns are among the best cooks anywhere. As for the “girls” part, well . . . you can read for yourself.

It was truly my delight to meet Dana Vaigneur Van Gieson, one of the Grits Girls.  Don’t get hung up in the French (I told you) Dutch name. The recipes are wonderful; I personally sampled more than I need to admit.

Please check out Dana’s site where you will find a sample recipe which I think is indicative of her recipes ~ easy.

It’s great to have new friends in food places.

Bon Appetit! Oh my, she’s rubbed off on me already, ya’ll!

Knock Knock.
Who’s there?
Norma Lee.
Norma Lee who?
Norma Lee I don’t eat this much!

Knock Knock.
Who’s there?
Gladys.
Gladys who?
Gladys Thanksgiving! Aren’t you?

Knock Knock.
Who’s there?
Olive.
Olive who?
Olive the stuffing too!

*****
What happened to the Pilgrim who was shot at by an Indian?
He had an arrow escape.
What is your favorite thing to make for Thanksgiving dinner?
Reservations!
Asked to write a composition entitled, “What I’m thankful for on Thanksgiving,” a student wrote, “I am thankful that I’m not a turkey.”

Knock, knock!
Who’s there?
Arthur.
Arthur who?
Arthur any leftovers?