cooking

With Thanksgiving coming on and all, I want that homemade, genuine American experience...
A fried Butterball turkey, stove top stuffed inside, Idahoan spuds, sweet potato casserole with marshmallows, green beans in onion soup with fried onion rings on top, a Mrs. Smith's pie... all that crap...
You get nostalgic for stuff you would never have if you were at home, its weird. Its why Americans can be seen in their cars singing Elton John's 'Philadelphia Freedom' whenever it's on the radio...
So what are we having? I need to speed up the menu planning process or I'm going to find myself at Spinney's on the morning of the day in question grasping desperately at whatever whole chicken I can find...
Working backwards:
For dessert, I think I will make a pumpkin cheesecake, we've got this lovely yogurt cheese here called labneh that makes a fabulous cheesecake.
For a salad maybe pears, walnuts, blue cheese and golden raisins over frisee with a balsamic vinaigrette.
I like your classic green beans almondine, just have to find some green beans that dont taste like they've been watered with greywater (which they probably have...). Or maybe a broccoli and yellow pepper stir fry.
I'm torn between sweet and white potato, this is a tough one. I wish I knew how to make my mothers poopie potatoes, it uses both...
Then, either Turkey or going nuts and making Braciole. I think Mr. Dumpling might keel over if we didnt have turkey...
For appetizers, deviled eggs, stuffed mushrooms and maybe a crostini...
We shall see if I manage to put this together... its about a 50/50 shot right now.

Features

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Amazon.com
At Thanksgiving and at many other autumnal and winter feasts, the turkey is the guest of honor without whom the show could hardly go on, so it's only right to usher him to the table in style. This "antique white" stoneware platter may be just the chariot Tom requires. The raised fruit pattern around its 2-1/2-inch lip includes pears, grapes, cherries, and apples--a medley of fruits that call to mind the bounty of the season; the center of the platter celebrates the archetypal bird himself, plump and majestic in the prime of his career. The platter is attractive and distinguished in its own right, without drawing attention away from--or clashing with--other serving pieces and china. At 18-1/2inches, it's big enough to hold even the plumpest of birds. Last, but never least, it is dishwasher-and microwave-safe. --Erin Brown

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Back in dietary rehab after a week of cheese and crackers and cocktails. And the Fair food. Gyros, grilled sandwiches, sausage and peppers, the Pilgrim sandwich (thanksgiving on a bun), and all sorts of gimmicky, greasy, treats... I do try to stay away from the stuff, most people who work the flea market do, but then one figures how bad could anything served in a waffle ultimately be? Alright, pretty bad...
So yesterday I made dahl with spinach in curry. Cant get much healthier...

Cook 1/2 cup split red lentils in 1 cup of water with a 1/2 teaspoon each of turmeric and salt.
In a pan, saute one cup spinach (frozen chopped spinach is fine) in a teaspoon of olive oil with one onion and one clove of garlic, add the lentils and 1tsp curry paste, if the curry paste is un-salted you will want to add salt to taste.
Serve over brown rice.

I'm a flop as a vegan. I really want to be into it; own eco-friendly everything and get that wan vegan look... But truth be told, I'm just doing it to avoid certain physical discomforts, and since they went away so quickly with the vegan program, its hard not to think I can just go back to eating 'real food' again. It's doubly hard because none of the men around here are going vegan anytime soon and its triply hard on a night like tonight when I made them a DELICIOUS meat loaf.
I haven't made it in probably a solid year so it seemed special, but it was objectively really tasty too.

1/2lb ground beef
1/2lb ground lamb (if you are in Dubai, use the lamb kofte meat)
1/2 cup frozen chopped spinach, thawed
1 egg
1 tomato (chopped)
1 small onion (also chopped)
1/2 cup breadcrumbs
parsley
garlic
salt
pepper
1 tbsp Katchup
1 tbsp Mustard

Mix it all up, shape it into a loaf, bake it at 180 C for around 40min. Let it sit for 10 min before serving. Served it with french fries and some vegetables.

We went to France. Ooooh fancy. Well, not really. I had the odd sense the entire time that Avignon is rather like Cranston, RI. This is weird, I know, but the fancy and not-so-fancy parts just seem really similar. They are on the same latitude so maybe its just the weather... Anyway, there's a food story here.

The friends we stayed with have candlelit suppers every night. I love this idea so I've expropriated it for our own table. I had to go out and find a candle holder that I was ok with having on the table, which in Dubai is not so easy. The thinking in home decor retail around here seems to be 'the more tasteless, the better...' click for Arabian design atrocities.

I finally found something tasteful without being gaudy and set my candlelit table. At first, it felt a little weird. I was worried the boys might set themselves on fire but its very nice, it really does seem to contribute to a sense that family meals should be daily thing but that they are also special and important.

My table:

Breakfast:
Scrambled eggs, toast, yogurt.

Lunch:
Turkey & Cheddar or
PB& J on whole wheat buns
snap peas
almonds
dried fruits

Snacks:
almonds
dried fruits
rice cakes
ice cream bars (we were at the zoo and it was like 1,000,000 degrees, I skipped it myself, but I wish I had said no to my DH & the kids, the ice cream here is so garbage-y oleo resins plus sugar, it was a classic 'how to go against the prevailing food culture' fail.)

Dinner:
Veggie & hummus plate
Grilled lemon chicken
steamed green beans
brown rice
black beans with corn & salsa.

The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making. by Alana Chernila is ultimately a strange and frustrating book. I say this reluctantly because there are many very good things about this book. The photos are lovely, she uses just enough personal shots of herself and her kids to make you care about her family without being too cloying and the food pictures are beautiful.
The author is, in many ways, the best sort of new home-maker, seeking to stretch her budget and encourage people to re-think the way we get our food in America. On balance, she doesn't preach- too much- she's just leading by example, and sometimes, the results can be completely mouthwatering.
Most recipes are preceded by an essay from the author's food and lifestyle blog Eating From The Ground Up which is a whole lot of fun. The essays are generally engaging, but I think I would like to have seen fewer of them. Some, like 'Car Snacks- or- the most important meal of the day' feel like filler. They aren't particularly interesting and while they might have made for an ok blog post, many of these essays just don't add much in terms of furthering the mission to get readers to make more of their own foods.
The book is organized into chapters on Dairy, Cereals, Snacks, Spreads, Soups, Pasta, Frozen Food, Crackers, Bread and Candy.  I get the sense that making her own cheeses, yogurts, butter etc. is something the author is very excited about. These recipes, the accompanying essays and photos are bubbling over with exuberance The author is clearly in love with making her own pasta, and lasagne especially, all of which makes for good copy and good recipes. 
In some of the other categories of food, however, the author relies very heavily on small alterations of other's work that don't amount to much either instructionally, or from a culinary perspective. For example, the bread recipes are lifted directly from another cookbook and from King Arthur Flour. Since there are so many amazing bread cookbooks out there, I think the author would have done better to stick to those ideas that are really hers i.e. her Burger Bun recipe and her husband's Pizza and just leave out the regular bread recipe altogether.
Lastly, there are some editorial problems, while instructions for yogurt are very complete, those for tortillas are confusing. The page mentions the various types of lard and shortenings you can use for tortilla-making but the recipe the author gives is just pressed flour and water (which might be the recipe for communion wafers...)
I think ultimately my quarrel with this book is that it is just a bit of a manual for making one's own foodstuffs (with nothing more difficult than pasta), just a bit of a parenting book, just a bit of a Western Massachusetts locavore book and not a very comprehensive guide to anything. It is pretty & very engaging, and probably worth owning just for the fun of it, but its not really going to show you a pathway to making, rather than buying, your basic foodstuffs.

I've been thinking about sandwiches, well I've really been thinking about my Dad, and his favorite kinds of sandwiches. And also my cousins who taught my kids to giggle every time they hear the word "saannndddwiiccchhes"...

When I worked for my dad we would go to the flea market on Sunday mornings at like 4am. On Saturday night, we would make the sandwiches. Usually, we took round soft egg buns (like a burger bun) and filled them with roasted red peppers and anchovies. I never really got into the anchovy ones. But let me tell ya, when you've been up since 4am swilling bad flea market coffee out of a styrofoam cup, there ain't nothing in this world more bracing than an anchovy and roasted red pepper sandwich!

There is a shocking sandwich he loved which most people are terrified to try, it can't possibly be real, it's THAT bad for you. You get a loaf of french bread. Or, if you are in Rhode Island a Crugnale's roll and you slather it with salted butter (preferably a little cold) and into this roll you layer a half dozen slices of the best possible, thinnest sliced prosciutto you can get your hands on. This is blissfully delicious, but hard to get your mind to just shut up and let you enjoy it.

He also loved tiny chicken salad sandwiches; the kind you get at lunch buffets or not-so fancy weddings.

A chicken salad recipe (he would never abide by fruit in chicken salad, but what the hey...):
1 cup cut up chicken, 1/3 cup mayonnaise, 2 tbsp soy sauce, 1 tbsp sesame oil, 1/4 cup golden raisins, 1/4 cup cashews, 2 ribs of celery- chopped, 2 or 3 spring onions- chopped. Mix it up, spoon into rolls, sprinkle some coriander on top.

Click on this to Google Image 'Sandwich Platter' rather beautiful.

Features

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• Affordable luxury for the chef in each of us, measures 11 x 2.5 x 2.5 inches

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Amazon.com
From tip to handle, Tovolo's dripless baster combines top-quality materials and thoughtful engineering to give hardworking home chefs a reason to celebrate. Built with a sturdy 18/10 stainless-steel barrel, the 11-inch baster features a strong nylon tip that is heat resistant to over 450 degrees F. With an angled cut, the design keep the cook's hands low and away from hot oven walls while increasing siphoning capacity and improving aim. An innovative silicone valve inside the tip holds juices in the baster until the bulb end is squeezed to give the chef maximum timing control. The bulb is made from food-grade silicone that is heat resistant to 800 degrees F and has a comfortable, contoured shape. To clean, the tip can be removed and the entire baster goes safely into the dishwasher. --Kara Karll

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As part of the health-kick thing, we eat appetizers of vegetables and some kind of dip before each meal. So far we've made lots of hummus, hummus from peas (which is kinda gross), guacemole, white bean dips, and yogurt dips.

Green Slime is the favorite of the FAC's (Fussy American Children).
1 avocado
1/2 can white cannelini beans
1 clove garlic
salt, pepper
olive oil (2 tsp)
juice of a small lemon

into the food processor, grind it up, its good on crackers too...

Its birthday party time around here again. Baby Chuck just turned six and Mr. Dumpling is an incredible 10 years old.

For the first time in six years we gave them separate parties, which was exhausting, but was a new kind of fun for them. Had to make two cakes in two weeks. Here they are:


Dirt Pile:
One recipe All Purpose Chocolate Cake and one
Vanilla cake recipe
1 cup caster sugar
1/2 cup best-quality butter (Kerrygold works well)
2 large eggs at room temp.
1 tbsp vanilla extract (use natural)
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup whole milk
Cream together butter and sugar, add eggs & vanilla, beat with an electric mixer until smooth and fluffy (this is important, should ideally look like yellow whipped cream). Fold in flour and baking soda, stir in milk. Dont overmix, you want to retain the fluffiness of the original mixture. This cake turns out much better when made with a heavy duty mixer than when mixed by hand.
In a (greased and floured) 14" round baking pan or two 9" X 3" rounds, pour the vanilla cake mix to just cover the bottom. Scoop four or five large spoonfuls of the chocolate cake mix into the pan and swirl them around gently with the spoon into the vanilla (you don't want to mix too much or you will lose the marble effect). Alternate until all your batter is used up. Bake at 350 until a toothpick comes out with just a bit of crumb on it -about 40 min.
To frost we used American Chocolate Frosting in a Can per the Birthday boy's specifications. Then we covered the cake with crushed Bourbon creams and gummy worms.

Tomorrow: Ice cream cake

Features

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Spode Woodland Turkey Dinner Plate measures 10-1/2 inches diameter.

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I've been really busy and this blog keeps falling off my to-do list, which is no good. I've got a pot of meatballs on the stove and a little bit of time while my children play in the road with the other neglected neighborhood beasts...
So I will tell you about a recent camping trip across the Omani border and what we ate...
In addition to cheese and crackers, sausages and bread etc.. which I brought because I had no clue what I was doing (I'm not really an outdoorsy gal, if you haven't noticed...). Our friend and de facto hostess, they go all the time, made up this tasty

Fireside Clam Chowder
2 cans of clams in their liquor(or 2 pints Quahogs if you live in the greatest little state in the union...), chopped.
2 cans sweet corn in water
3 or 4 medium yellow potatoes. cubed
two large brown onions, chopped
three or 4 cloves of garlic or a head of roasted garlic
about 1 cup of butter/flour roux- cooked to nearly done.
a good size bunch of green onions
thyme

Sautee your onions in about 1tbsp olive oil until well carmelized. Add the roux and the garlic stirring until roux is cooked to your taste. Add the clams, corn and potatoes. Cook for about 30 minutes until potatoes are fork tender, stirring occasionally. Season with green onions and thyme.
Black pepper to taste.

I forgot about spring rolls. I haven't eaten them in ages, don't really know why.

So I made them last night for dinner.

Boil water, pour over bean threads, drain when soft.
Dip the wrappers (they are called Bahn Trang) in warm water.
Place some cilantro and or lemon basil leaves on the wrapper
In the middle, place a pinch of noodles (perhaps 1/8 of a cup).
Top noodles with cucumber sticks, green onions, string beans and or snap peas.
You can add leftover meat or nuts for protein.

Fold wrapper over filling, then fold in the two sides and roll up the wrapper. If you can stop yourself from eating them long enough to make a plateful, take a paper towel and dampen it with a bit of water. Wring it out well and use it to cover the rolls while they are resting on the plate.

For the peanut sauce:
1 tsp. sesame oil
1 tsp. rice wine vinegar
1/4 cup peanut butter
2 tsp. either Sriracha or Frank's hot sauce

Spoon into the rolls. Enjoy...

I dont know who was first, but should I change my name? And if I do, what do I change it to??

I'm so annoyed that I have to share a name with a too-slick blog that features kangaroo, couscous and poached eggs on everything, and bad grammar. It's the bad grammar that is getting to me.

http://yumfoodblog.com/

Click on it, then tell me what you think- change name or no?

Hummus is not precisely a healthy food. Because it is generally a whole food, it seems very healthy. But the fact of the matter is that delicious hummus is delicious because it is absolutely loaded with olive oil, and sesame oil, and salt.

Healthy hummus
2 cans chick peas (rinsed)
1 tbsp sesame tahini
3 tablespoons olive oil
1 clove garlic
juice of a lemon
salt and pepper to taste
Blend ingredients in food processor. Add water to correct consistency. Feel virtuous.

Actually Delicious Hummus
2 cans of chick peas, drain one- keep liquid from the other
4 tbsp of sesame tahini
1 large bottle of olive oil
2 cloves of garlic (boiled and peeled)
juice of a lemon
salt and pepper to taste
Blend up your chick peas and sesame tahini with the lemon juice, it will be sort of chunky. Stand over food processor with bottle of olive oil and pour it into the hummus while it is running. Continue pouring until you feel like you have to look away because you are using so much oil.
When hummus is whipped and creamy, add salt and pepper to taste. Be smug as skinny people gorge on your hummus because 'hummus is healthy' teehee....

So I've been to the supermarket about 11 times this week. Today, BOTH my DH & I went to the supermarket. We're spending thousands, we're totally disorganized, the cupboards are overflowing but we keep running out of things and its exhausting. My mother didn't go the market every day. Why is this happening??

Resolved: We are not setting foot in a grocery store until next Monday! I don't care if the kids are putting non-dairy creamer on their cereal. I am NOT going!!!

Breakfast: Cereal with blueberries and milk.
Lunch: Quesadillas and mixed chopped veggies. Animal crackers & strawberries
Snack: Fruit & yogurt
Dinner: Home-made sushi and noodles for baby Chuck, ice cream cones, watermelon

I'm going to do constructive things (like paint the guest room) with all the time I save. Let's see if we can make this work.

Features

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• Solid Stainless Steel Rack
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Product Description
An essential piece of cookware for family dinners, parties, and holiday celebrations, the Cuisinart 16-inch roaster is designed to hold a turkey, chicken, or large roast. Riveted stainless steel handles make placing the roaster into the oven, and lifting it out, safe and hassle-free. The solid stainless steel rack allows heat to circulate and lets meat or poultry drain as it cooks. The roaster is dishwasher-safe and comes with a limited lifetime warranty.

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1 package of hot dog (8)
4 small indian red onion
4 tablespoon vegetable oil
1 tomato
1 or 2 red or green chili (red is hotter...)
2 cloves garlic

In a medium size saute pan, cook the onion, tomato, chili and garlic in the oil until well browned and soft. Onions should be about 15% of their original volume Slice the hotdogs on the diagonal and mix continuing to cook for another 10 min or until they are warmed through. Add 1 tsp. Sri Lankan chili powder.
Serve with rice or any astringent green vegetable.

I know this sounds weird, but they are delicious.

So Easter dinner was the traditional leg of lamb. Usually, I smother the thing is mashed garlic, olive oil and Herbs de Provence. This time out, I had a ton of pre-chopped onions which were stinking up my kitchen something fierce so I added them to a bunch of parsley with some lemon and olive oil. It seemed too thin; pistachio nuts went into the food processor to give me the pesto above.

On a 12lb (bone in) leg of lamb, I used approximately 1 cup of this sauce and just spread it everywhere with my hands. Roasted the lamb at 180 for roughly two hours. It cooked very fast, much faster than I expected, so I wonder a bit if my oven is not correct any more.

The onion parsley mix is tasty, but the meat still needed salt.

Thanks in no small part to my brother & sister-in-law being awesome cooks, I am thoroughly addicted to shiitake mushrooms. Some things I like to do with them:

Fry up about 4 oz with butter, add an egg, scramble, sprinkle with goat cheese. Power breakfast.

Saute them with garlic and a splash of lemon juice, top a raw spinach salad with the hot mushrooms.

Anchovy pizza with shiitake, to die for!

Saute with garlic, chop, mix with cream cheese and cooked chopped asparagus (salt & pepper to taste). Line a baking pan with saran wrap. Fill with mixture and refrigerate until set. Serve with crackers or good bread.

Here's a cool graphic on the life-cycle of the mushroom if you want to grow your own (This is bad advice, don't do this, just get them in the supermarket). Click on it to see the full sized image.