Sunday, March 30, 2014

One Potato, Two Potato, Three Potato, Four....

One Potato, two potato, three potato, four.... I can't believe I forgot the rest of it! Decades later, I am at a loss for what was once a childhood standard for me. I can even see me with my friends doing this in the back yard with our fists....Yikes!! 
Fresh Garden Potatoes

In any event, I never realized or appreciated just how good fresh garden potatoes could be until my husband and I started growing them in our garden which yields approx. 3 bushels of red and white potatoes each year.  People frequently ask him, "What is Marcia going to do with all those potatoes?" Well, truth be told, I use most of them. I'm not married to Mr. Meat &Potatoes for nothing, ya know! 


Who was it that said, "I never met a potato that I didn't like!" I think it may have been Oprah. French fries, mashed potatoes, potato pancakes, scalloped potatoes, gnocchi, spaetzel, baked potatoes, roasted potatoes.... [flashback to the floor scrubbing scene in Forrest Gump]. Who doesn't love potatoes? They're the perfect accompaniment to any meat, or poultry dish, and so versatile too. Consider potatoes to go with braised short ribs, roasted chicken or even as an appetizer- baby ones, served with sour cream and chives. Want a new twist on some old favorites?  Check these out (big nod to Ming Tsai for the inspiration!).  Believe me when I say that they will soon become your new go to favorites!
Crushed potatoes before roasting

Oven Roasted Potato Rounds
small red or white potatoes
olive oil
sea salt and freshly ground black pepper

Preheat oven to 400 degrees.  Arrange potatoes on a rimmed cookie sheet and add 1/2 to 3/4 cup water, depending on how many potatoes there are.  Tightly wrap with aluminum foil and bake (actually they steam) in the oven for 20 minutes.  Remove from oven, remove foil and sop up any remaining water with a paper towel. Take a glass measuring cup or heavy mug and squish each potato until they are about 1/2 - 3/4 inches thick, but not broken.  Drizzle with olive oil and sprinkle with salt and pepper. [I have replaced pan roasted potatoes with these because you don't have to watch over them as they cook and they make a much more attractive presentation].
Blue Cheese Smashed Potatoes with Lamb Chops


Blue Cheese Smashed Potatoes
4 large baking potatoes
1 c. heavy cream
1 c. crumbled blue cheese or gorgonzola
salt and pepper
1/2 lb. fresh baby spinach, optional

Preheat oven to 400 degrees.  Wrap each potato in foil and prick several times with a fork through the foil.  Bake until soft, about 45 min. to 1 hour.  Remove potatoes.  In a large, heavy skillet, heat cream over high heat until it comes to a simmer.  Reduce heat to medium and simmer until the cream is reduced by half, about 10 min.  Add the cheese and stir to blend.  

Place the potatoes in a large bowl and use a potato masher or 2 large forks to mash them, skin and all.  Fold the hot cream mixture (and fresh spinach, if desired) into the potatoes and season with salt and pepper.  


Twice Baked Potatoes 


Twice Baked Potatoes
5 large potatoes
butter
1 pt. sour cream
8 oz. shredded cheddar cheese + extra for the top
chopped chives, bacon and extra sour cream

Preheat oven to 375 degrees.  Rub potatoes with butter and bake 1 1/4 hours.  Prick potatoes 1/2 way into cooking time.  Remove potatoes and let cool enough to handle.  Cut potatoes in half and scoop out the insides into a medium bowl.  Add remaining ingredients and fill potato skins.  Sprinkle with extra cheese (and chives, if desired). [Potatoes can be frozen at this point and baked at a later date]. Bake at 350 degrees for 1/2 hour. Remove from oven and drizzle with sour cream and top with chopped fresh chives and bacon crumbles.

Tuesday, December 31, 2013

Looking Forward

Looking back on 2013, I've done a lot to help others through mentoring, community service, fundraising, friendship, etc., however failed to help myself in some ways.  I'm not the only one out there who needs to stop pressing the rewind button on the things that need to be deleted from my life. We all fall prey to this at one time or another.  It creeps up without warning and invades the space in your mind that rehashes the past and prevents you from moving forward. Yet despite having read the book What to Say When You Talk to Yourself, I still find myself falling into the same senselessness.

As I look forward to 2014, I remain mindful that we are not helpless victims of our own thoughts, but rather masters of our minds.  The past is done and gone and the fact of the matter is that nothing can change it, no matter how much we want to or attempt to try.  But we can change the future and how we approach the way we choose to live our lives.  What do you need to let go? Take a deep breath, relax and say to yourself:

I am willing to let go
I release
I let go
I release all anger
I release guilt
I release all sadness
I let go of old limitations
I let go and am at peace
I am at peace with myself
I am at peace with the process of life
I am safe

WOW.... a little heavy for New Year's Eve, don't you think?? Maybe.  Maybe not.  Truth is that now that I've written it down, it will become more tangible for me, and hopefully for you as well. 

On to more fun things.... New Year's Eve is all about celebration, right?  So how will you be ringing in 2014?  I plan on spending it with my husband at home with some of our favorite food (thank you Ming!) and wine as we watch the Twilight Zone marathon :))) 

New Year's Day is typically a day wrought with hangovers.  We can all admit to enjoying the celebrations a little too much, so for those of you who will be celebrating with more enthusiasm than me, I offer you the perfect hangover cure.  It's delicious, fast to make, and full of things that are supposedly good for a hangover: bananas for potassium, ginger to help soothe the stomach, and a shot of rum for the hair of the dog.... 

Excerpted from Ed Kimber's Say It With Cake, this recipe gives us hope for the morning after a night of overindulgence.  At the very least, this cake offers a hearty homemade dose of comfort.

Hangover Cake

Cake:
4 T butter, room temp.
3/4 c flour
1 t. baking powder
2 t. ground ginger
1/4 t. salt
1/2 c superfine sugar
1 egg, lightly beaten
1 t. vanilla
1/4 c plain yogurt

Topping:
3 T butter
1/4 c light brown sugar
2 T dark rum
3 large bananas

Preheat oven to 350.  Lightly grease 8" cake pan.  To make the topping, put the butter in a small pan over med. heat.  When butter is melted, add sugar and cook until you have a smooth sauce.  Remove from heat and add rum.  Taste the caramel and if you want a stronger flavor, add a little more rum.  Pour the caramel into the base of the prepared pan and set aside.

In med. bowl, whisk flour, baking powder, ginger and salt together then set aside.  Put the butter in a med. bowl and beat until light and fluffy, about 3 min.  Add the sugar and beat together. Then add egg and vanilla, a little at a time, beating until fully combined.

Add half the flour mixture, mixing until just combined.  Mix in yogurt, then add the remainder of the flour, stirring until just combined.

Peel and slice bananas into 1/2 inch slices and spread across the bottom of the prepared pan. Top with cake batter in an even layer.  Bake for 25 - 30 min. Let the cake cook in the pan for 10 min. before inverting onto a wire rack.  Best served warm.



Monday, November 11, 2013

What's in YOUR Pantry?

Inspired by the Architect's Bag series in the Life of an Architect blog by Bob Borson, not only did I take a deeper look into my own bag, but into my pantry as well.  When I think about it, the two are very similar in that they both contain what I need to do my job well- whether it's marketing construction services, or cooking a meal.

Granted, my pantry is a little bigger than most, however the rule of thumb is the same: have enough ingredients to pull a meal together at a moment's notice- hence, Spaghetti alla Puttanesca (literally "spaghetti a la whore" in Italian) which is a tangy pasta dish invented in the mid-20th century by women who would put a simple pasta dish together for their gentleman callers. The ingredients are typical of Southern Italian cuisinetomatoesolive oilolivescapers and garlic

I like to organize the pantry according to items that are used together such as baking items, dried spices, condiments, canned items, cereals, etc. Why is it important to organize the pantry?  It saves you money by identifying what you're using and not using, allows you to take stock of your cooking habits, and tells you what you should and should not buy in bulk. Need help getting started? Real Simple magazine has provided a checklist which you can print out which includes the essential items you should have on hand in both your pantry and your refrigerator: http://www.realsimple.com/food-recipes/shopping-storing/food/pantry-staples-checklist-00000000000197/

  • Spaghetti alla Puttanesca

  • 2 Tbsp olive oil
  • 1/2 cup minced onion
  • 3 cloves garlic, chopped
  • 3-4 canned anchovies, chopped
  • 2 Tbsp tomato paste
  • 1/2 teaspoon red pepper flakes
  • 1 28-ounce can crushed tomatoes
  • 2 teaspoons dried oregano
  • 2 Tbsp small capers
  • 3/4 cup pitted olives (black or green), roughly chopped
  • 1/4 cup chopped fresh parsley
  • 1 pound spaghetti
  • Salt
  • Olive oil for drizzling

pasta-puttanesca-1 pasta-puttanesca-4
1 Heat the olive oil over medium-high heat in a large, deep saute pan. When the oil is hot, sauté the onions until they're soft and translucent, about 4-5 minutes. While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can. Add the garlic and cook another minute.
2 Mix in the tomato paste  and cook it for 2 minutes, stirring occasionally. Add the crushed tomatoes, oregano, chili pepper flakes, and olives. Turn the heat down to a gentle simmer.
3 Bring a large pot of salted water to a boil. When you add the spaghetti to the boiling water to cook, add the capers to the sauce and continue to simmer it gently. Cook the pasta according to the package instructions, to al dente, cooked but still slightly firm.
4 Drain the pasta and put in a large bowl. Drizzle a little olive oil over the pasta and mix to combine. Stir the parsley into the pasta sauce. Add a ladle's worth of sauce to the pasta and mix to combine. Serve in shallow bowls with more sauce on top.

Saturday, October 5, 2013

You've Asked, We've Answered: Our Take on Pairing Wine with Food

I have known Charles Bissell for over 20 years and I truly respect him for his expertise, friendship and his love of great food and wine.  As he writes in his intro to the joint blog post on the same subject, we absolutely love sharing ideas about food and wine. It's true, most of our activities together revolve around gathering of friends eating fabulous food and incredibly good wine. We both agree that there is nothing much better in the world! We've teamed up once again, to provide our insights to some of our readers' food and wine pairing questions. Certainly, if you have any questions at all on this subject, please ask us!  Be sure to visit Charles' Blog, http://www.charlesfinewine.com/wordpress/  for more great information on wine. P.S. We're paired up in our support of the CT Muscular Distrophy Association on October 24th at the Hartford Club by providing a prepared meal and wine at the Silent Auction winner's home.  Who knows? Maybe you could be the lucky winner!
. 
What sorts of strategies do you use in pairing wine with a meal?  (Asked by James Liska)
Charles Writes:  The first this I do is look at the menu, no matter how large or small it is.  Right then I have an idea of how many wines should be offered.  The host’s personal taste is most important, but it also needs to conform to the foods offered.  Usually for 2 courses, I recommend 1 white and 1 red. (I usually don’t recommend a dessert wine unless the host requests it.)  For 3 courses, 3 different wines, and for 4 courses, usually 3 different wines.   Unless it is a very long evening, most folks are tired after 3 different wines.  Remember, 4-6oz. glasses equals a full bottle.  When I recommend 2 or more wines for a menu, I always order the wines in degrees of lighter flavored to fuller flavored.  If the menu requires a lighter wine to be served after a fuller one, I’ll ask the host to swap the order of courses.  The reason for this is that the first wine jump-starts the palate and sets the tone for the evening.  When the next wine is offered your palate is already used to the previous one, and you want to stimulate the palate up a notch.  Thus, the fuller flavored wine.  If this was done in reverse, then the following wine would taste watery and light…even a really good quality wine.
Marcia Writes:  First, I start with the main course, whether it is meat, chicken or fish (I tend to take the more traditional approach), then take into consideration the time of year (season), which would dictate how light or heavy the varietal should be.  Finally, the palate of who will be enjoying the meal, i.e., are they exotic? adventurous? mainstream?, etc.  This will provide a pretty good idea of where to begin. For tracking purposes, although somewhat obsessive, you might want to create a historical database or matrix that includes the type of food served, the type of wine, tasting notes, etc.
How do you work your magic? What sorts of factors do you take into account when decided what wine would best go with a meal?  (Asked by James Liska)
Charles Writes:  As I love to cook, I like to dissect all the courses offered in the menu.  I look at the main protein(s) offered, what herbs and spicing that will be used, and the method of cooking.  Of course, also all the side dishes too.  In some cases there may be a specific herb, spice, or accent used in the preparation of the menu and that will alter my wine selection for that dish.  When I give wine class I always tell the folks that as the host of the evening, they will know at least 50% of the food/wine offerings.  They will either make up a menu and then fill in the blanks with the wine, OR, they will know what wines they want to serve, and fill in the blanks with the food.  Sooo…by knowing this, one always wants to never have the food overpower the wine, and the wine never overpower the food.  With what is available in the wine world today, at all price ranges, it is incredible the selection.  You may have a chicken dish (so of course we think of white wine), but if the herbs and spicing are fuller flavored, then you may want to go with a lighter red such as a Pinot Noir.  For delicate white fish, one normally wouldn’t overpower it with too much seasoning because that would kill the delicate fish flavor…thus a delicate white wine would be in order that would also not overpower the fish.  Grilled BBQ Ribs with a spicy sauce needs a hearty spicy red (such as a Syrah) to stand up to all the full flavors.  Also certain foods are known to affect wine in adverse ways.  An oily fish, such as salmon, bluefish, or mackerel, will make Chardonnay have a “steely metallic” flavor.  Artichokes make most all wines show a sweetness.  Asparagus is just too funky to marry well,  but because it is so delicious most times we look the other way.  For Southwestern spicy, chili based foods, forget wine…have a beer instead.
Marcia Writes:  In addition to the answer to the previous question, the best bet is to find out where your ‘wine passion’ lies.  As a true Pino-Phile, I tend to lead toward Pinot Noir (extra points if it’s from Anderson Valley, Sonoma or Napa Valley). Others may lean toward Cabernet, Bordeaux or (ahem!) Merlot.  [Just had a flashback to the one scene in the movie Sideways] Once you know where your passion lies, the rest is relatively simple.  Like I typically describe Charles attentiveness to his clientele: “He finds out what you really like and picks out the best option(s) for you- similar to how your hairdresser knows what hairstyles look best on you!”
 

Saturday, August 24, 2013

Salad Days of Summer

Lighter and fresher than any other time of year, there is a plethora of fresh fruits and vegetables to choose from right now.  Our garden is overflowing with nature’s bounty!  For me, a typical summer lunch or dinner consists of marinated and grilled fish, chicken or beef atop a fresh garden salad.  Most of us try to eat healthier in the summer, and what better way than this?  I like to change it up a bit each time by adding various flavors and textures.  Not a salad person?  Neither was Mr. Meat & Potatoes.  It took awhile for him to buy in to the concept, but once he got hooked on what he previously called rabbit food, started requesting a ‘Marcia Salad’ at least twice a week!  When fall arrives though, you can bet that he will surely be craving pot roast and braised short ribs.

Gourmet salads are easy and all about being creative and pairing complimentary flavors.  It’s really that simple.  Start with grilled meat, chicken or fish and your choice of salad greens.  For example, use mixed baby greens, spinach or bibb lettuce with fish, and romaine, frisee or kale with chicken or beef.  Then it’s just a matter of being creative with the other ingredients and the dressing.  It’s also a great way to use up leftovers in the fridge- who knows? You just might come up with a winning combination.  Added bonus: it’s a healthy alternative to hot dogs and hamburgers on the grill.  (Although, a hamburger salad sounds pretty good!)  You can easily transport these salads too- just keep all ingredients in separate containers for traveling and assemble when you arrive at your destination.

Enjoy a gourmet salad with a chilled bottle of wine outside on the deck on one of these warm nights before summer is over.  You’ll be amazed at what you can create and so glad that you did.  If you are at a loss as to where to begin, I have a few suggestions:

Salmon
Julienne carrots
Edamame
Cucumber
Bean sprouts
Packaged Wonton Strips
Sesame seeds
Sesame Ginger dressing






Chicken
Red and or green pepper
Fresh corn kernels
Red onion
Avocado
Black beans
Packaged Tortilla Strips
Salsa Ranch Dressing

Shrimp (optional)
Watermelon
Arugula
Goat Cheese
Blueberries
Pine nuts
Red wine vinegar dressing



Beef
Tomatoes
Roasted potatoes
Red onion
Cucumber
Blue Cheese
Croutons
Blue cheese vinaigrette

Pork
Sliced peaches – try grilling them!
Candied walnuts
Dried cherries
Goat cheese
Cornbread croutons
Peach Chipotle Dressing:  2 T peach preserves mixed with 1 T chipotle sauce and whisk in enough cider vinegar to reach desired consistency.  Season with salt and pepper

Saturday, August 3, 2013

No Time to Cook? Let the Crock Pot Do it for You!

Having spent most of the month of July healing from oral surgery, I had the perfect excuse to slack off when it came to preparing meals.  Soups, smoothies and milkshakes became by best friends, and Jenna McCarthy, who not only provided me with reassurance that all would be fine in the end, but a very funny and entertaining book to read while I was recovering.  I could relate to everything she wrote about in If It Was Easy, They'd Call the Whole Damn Thing a Honeymoon http://www.jennamccarthy.com/books.php (because it was all true) so much so, that I found myself laughing out loud.  (oh, and yeah, that would be me, in the vintage apron and heels ;) Thank you, Jenna, for the advice and the bedside company.  Now it's my turn to help you.
You're right, there is at least one woman out there who wakes up each day, eager to show her family how much she cares for them through a new and innovative display of culinary wizardry- Yes, it's ME! Think back to the time before kids, when you loved to cook for friends and spend hours scanning cookbooks for ideas (like I do) for inspiration- it was a fun an creative outlet for you, right??.... Well, I'm telling you it's time to ditch Taco Tuesday, my friend!

Big nod to Denise Egan, a colleague of mine, who told me about her 'go to' meal which is just the thing you need, with all you have going on between your family and busy life.  I guarantee that this crock pot chicken is the absolute best that you will ever taste! Of all the recipes I've posted in this blog, it's hands down the EASIEST!  
Rosemary Lemon Chicken
All you have to do is start with a whole chicken that has been washed and dried.  Rub the outside with olive oil, season with salt and pepper  and whatever herbs and spices you prefer (she uses Italian seasonings) and cook it in the crock pot on low all day.  When you come home in the evening, you will have moist and flavorful chicken that even makes its own gravy.  Yes, it really IS that simple.  I made it the other night with freshly chopped rosemary and lemon and served it with fresh roasted potatoes and string beans from the garden and it was FANTASTIC! Added benefit: use leftovers to make the Tarragon Chicken or Tai Chicken salad I wrote about in my June 2013 post.  Want to be a little more adventurous? Try these variations:



Balsamic Chicken
Balsamic Chicken
1 t. garlic powder
1 t. dried basil
1/2 t. salt
1/2 t. pepper
2 t. dried, minced onion
2 cloves garlic, minced
Chopped parsley

Drizzle seasoned chicken with 1/2 c. balsamic vinegar before cooking.
Kick it up by serving over couscous with crushed peanuts and green peas.


Tandori Chicken
1 t. ground coriander
1 t. ground cumin
1 t. tumeric
1 t. cayenne
1 T. garam masala
1 T. paprika
2 T. minced ginger
1 t. salt
4 cloves minced garlic
2 T. lemon juice

Kick it up by serving with herb roasted potatoes and sauteed Swiss chard with garlic and olive oil. 

Sunday, July 7, 2013

Things That Cooking has Taught Me About Life

Over the many years of trial, tribulation and cooking, I have found strength, insight and comfort in something as simple as preparing a meal of my grandmother's meatloaf for a cherished friend, baking a pie for a neighbor, or giving advice and recipes to you through this blog.  I consider myself very lucky that I have grown more awakened to the art of communicating through food.

Call me 'old school', but I'd much rather spend time kneading dough for my Italian Easter breads with my friend Beth or making neat bundles of Chicken Kiev with my mother than entering into a thoughtless trance with the Green Giant or Duncan Hines.  Not to knock those of you who aren't as enthused- in fact, I wonder how much easier my life would be if I weren't so...  Actually, I think I could show each of those two guys a thing or two in the kitchen ;)  The fact of the matter is that cooking is a constant in our lives and if we take the time to look a little more closely, there are some lessons to be learned.

Small Gestures Make a Big Difference
Working in the design and construction industry, most of us survive on coffee and whatever happens to be in the break room. I cannot help but to share the [food] wealth with my coworkers who are always grateful- whether its cake or leftovers from a recent party, a simple gesture makes a world of difference in a sometimes chaotic and stressful day.


Cheap Thrills Are Closer Than You Think
My husband and I are avid gardeners and truly enjoy reaping the benefits from our vegetable and herb gardens.  Nothing compares to that first picked, ripe tomato, the flush of new Swiss Chard or the bursting bunch of fresh basil.  In addition to the benefits of playing in the dirt, we reap the rewards of a carefully tended garden.  For us, it's the little things that make us truly happy, and there is nothing more satisfying than preparing a meal from a basket full of fresh picked herbs and vegetables.

Sometimes It's Best to Just Take a Break
As one who often goes on a marathon to complete whatever it takes to get a task done- whether it's preparing a gourmet meal or writing a detailed proposal, I've come to realize that productivity rates lower in proportion to the length of time contributed to the task.  You are not as astute and mistakes get made.  We've all been there- too tired to get anything right, we end up spinning our wheels and eventually give up.  Stop, take a break, relax and go back to the task with renewed enthusiasm. 

Embrace the Art of Improvision
Ok, how many times have you started a task and realized that you didn't have everything you needed? (To many times to count for me!) Depending on the situation, there is always a way to improvise without compromising the outcome.  We've all been in those situations, whether it was cooking or otherwise. Wrong size pan? Use two smaller ones.  Not the right ingredient? Find something comparable. Wrong ingredient? Use what you've got- you just might create something new and different. Applying this to your everyday life? Always be able to come up with a Plan B!


Get Back to Your Roots
It never really occurred to me until recently that there's a lot of comfort in rituals.  Probably so much so, that I've started bringing back the ritual of the Italian Sunday dinner.  For you, it might be a particular holiday or event- but whenever you think about it, memories come flooding back.  Food will do that each and every time.  Have you ever been somewhere and smelled or tasted something that brought you back to your grandmother's kitchen? Next time you feel nostalgic, prepare one of those cherished family dishes or host the next holiday meal and bring back some of those lost rituals.