So, Dr. Food has been out of the country for weeks now. Ok, so it has only been 8 days but it feels like weeks. I was snowed in twice while he has been gone. Today being one of those days. First day of Spring tomorrow and I am stuck in the house because of the snow. Not really. Jeffie my neighbor snow blowed (is it snow blew?) for me. I tend towards being a little bit dramatic. What have I been doing? Well, working for one. That is when I am not stuck out in the wilderness snowed in. Yeah, Marlborough, Massachusetts IS the wilderness as far as *I* am concerned.
First of all I decorated the laundry room. Dr. Food rolled his eyes when he saw that I bought this to put up (not really but I can tell he wanted to). I don't think he thought I would get off my ass to do this but while he was away I did.
Someone really wishes that I would just chill. I think she hates when Dr. Food goes away because I do weird things like eat dinner over the sink and feed her things that I shouldn't. I think it makes her nervous. I think she really doesn't know what to think. I think she is a dog and was just sleeping on her blanket and I made a story up about it because I don't have much to say. I think you all may have left this blog post already... HELLO?
Ok, so the Cherpumple story. I awoke (awoke?) early in the morning to fufill the mission of making my coworkers a special cake. It is a pie/cake called a Cherpumple. Cherry, Pumpkin, Apple pies, baked into cakes. Stacked up and frosted. I used Peach baked into a white cake. Pecan baked into a butter pecan cake. Last but not least the noble apple pie baked into a yellow cake mix. You can do whatever you want. My cake/pie is called a Pecapple
So store bought pies and cake mix. You would have to be out of your mind even more than I am to make each component yourself. Afterall, it isn't fine pastry. It is over the edge Ew.
So I baked.
And baked...
I destroyed one layer so between baking I went to the store for another pie (first one was cherry and new one was pecan) and another cake mix.
I stacked and frosted.
I finished!
It took all day. Know what? It really was fun. Hard part was getting it 30 miles in the car. I did it though!
I think everyone liked it. If they didn't they didn't say anything because I think they knew that I may take my letter opener and bludgeon them if they didn't eat it and LIKE it.
At the end of this day that was St. Patricks day, I made myself cornbeef, cabbage, and tater tots. What?
Dr. Food comes home tonight. Please do not tell him what I have been up to.
Pecapple Cake Pie (switch pies and cake flavors as you wish)
1 8-inch Apple pie
1 box white cake mix
1 8-inch Pecan pie
1 box butter pecan cake mix
1 8-inch Peach pie
1 box yellow cake mix
eggs and oil according to the cake mix
Cream cheese frosting (from can or favorite recipe)
3 8½-inch-round cake pans (I used springform and made 1 cake/pie at a time)
Mix cake batter according to instructions. For each layer, pour about 1 1⁄3 cup of batter in the cake pan.
Carefully de-tin the baked pie and place it face up on top of the batter in the cake pan. Push down lightly to release any trapped air.
Pour enough batter on top to cover the pie. Bake about 45 minutes to 1 hour (test with toothpick at 45 min.)
Cool and remove from pans then frost it like you mean it
Sometimes I feel like I find ways to get myself into "predicaments". Really. You looked shocked. NO, it isn't moonshine. It is sap from my maple tree. I had a tap sitting around and I decided to use it. I bought it about 2 years ago at the Maple Syrup Museum.
This museum is in Vermont (duh) and was really fun to go through. Little did I know when I bought that tap, that it would actually work.
After 2 weeks of emptying the mason jar (shut up! I didn't have a BUCKET) in the rain, snow, and all that, I collected enough to boil down.
I got this much from the first round. I have to filter it again. At this rate you all are invited over for that one stack of pancakes that this might cover. I am sticking to it (har har) until the end of April. Next year I will get more taps and I will tap all the neighbors trees in the middle of the night.
Lets move on. I was jonesing for some Israeli food. I really felt like an israeli salad. I also felt like a Israeli street food that is called a Mixed Grill.
The Israeli salad is just a bunch of vegetables cut up really small. I found this recipe on David Lebovitz's blog. I liked the idea that it had all kinds of seeds and nuts in it.
I also made Babaganoush. I roasted the eggplant and did my thing with it. I just realized that blogging about Babaganoush isn't really a good idea. It looks really ugly. Ok, but it tasted good.
Not that good though.
However, the Mixed Grill was fantastic and one of my very favorites. I made Tahini to go on it.
Ok, I am tired of writing now. I just did this because it is Julie's birthday tomorrow and I didn't want to disappoint her and not have a blog post. She loves me so much that she actually gets disappointed when I don't blog. Really. I mean it. Ask her. JULIE HAPPY BIRTHDAY TOMORROW. I didn't forget! I love you!
Israeli Salad
Adapted from recipe by Maya Marom
1 ripe tomato
1 medium cucumber, or 3 small ones
1 medium carrot, peeled
2-3 tablespoons finely chopped red onion
5 red globe radishes
half a small beet, peeled
half a small kohlrabi, peeled
large handful of arugula (lettuce can be substituted)
1/4 cup finely chopped flat-leaf parsley or cilantro
2/3 cup mixed nuts and seeds (such as walnuts, sliced almonds, pine nuts, pumpkin and/or sunflower seeds – coarsely chopped)
1/3 cup crumbled Feta or firm goat cheese
2-3 tablespoons freshly squeezed lemon juice (or more)
2-3 tablespoons good quality extra virgin olive oil (or more)
sea salt and freshly ground pepper
1. Chop all of the vegetables into the tiniest cubes you can manage. Preferably 1/4 inch thick (or Brunoise, as the French call it). Gather the arugula into a tight bunch and slice into thin shards. This makes the salad fluffier and easier to chew.
2. Toast the nuts in an empty skillet (no oil required) over medium heat, stirring or shaking the pan frequently, taking care not to burn them (watch out for pumpkin seeds, as they tend to ‘pop’ while toasting). Toast until the aroma is released and the nuts take on the slightest bit of color. Remove from heat and let cool.
3. In a medium bowl, mix all of the chopped vegetables with sliced arugula, toasted nuts, and dress with the lemon juice, olive oil, adding salt and pepper to taste (don’t forget that the cheese is salty).
Check for seasoning and add more lemon juice and olive oil to your liking. Top with the crumbled cheese and serve immediately.
Jerusalem Mixed Grill Saveur
2 tsp. turmeric
1 tsp. black peppercorns
1 tsp. allspice berries
1/4 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1/2 lb. chicken breasts, cut into 1" cubes
1/2 lb. chicken hearts, halved and rinsed
1/2 lb. chicken livers, rinsed and
roughly chopped
2 tbsp. extra-virgin olive oil
2 large yellow onions, roughly chopped
Kosher salt, to taste
Fresh pitas, for serving
Amba and pickled peppers for serving
1. Combine turmeric, peppercorns, allspice, cinnamon, and nutmeg in a spice grinder and grind to a fine powder; set aside. Heat a dry 12" cast-iron skillet over medium-high heat until nearly smoking. Add chicken breasts and cook, flipping once, until browned but not cooked through, 2–3 minutes. Transfer chicken to a bowl; set aside. Return skillet to medium-high heat and add chicken hearts and cook, flipping occasionally, until browned but not cooked through, 2–3 minutes. Transfer hearts to the bowl with the chicken breast. Repeat with chicken livers.
2. Return skillet to medium-high heat and add the oil; add onions and cook, stirring occasionally, until onions are soft and slightly charred, about 4 minutes. Add the reserved spices and chicken and season with salt. Cook, stirring occasionally, until chicken is cooked through, about 3 minutes. To serve, cut slits in the tops of the pitas. Fill pitas with chicken mixture; top each sandwich with some of the amba and pickled peppers.
I am sick of winter. I am sick of a lot of other things too but I can't say it here. Ya know, I am pretty darn even tempered but when someone can make me question myself it is bad. One thing lead to another and I started thinking about ego. I looked up lots of stuff about it. I looked up why I feel like "less" and demeaned by someone that acts superior but can't master the English language. I looked for a poem to share with you but found this public service announcement instead. I liked that it was a deep subject in the style of Dr. Seuss.
Ok ok.... Less ego and more meatballs.
This weekend was cold and snowy. Duh, what is new? So, I just wanted something comforting (ok, shut up. I am not feeling sorry for myself. It has been a hard month). I decided to make Lamb kofta tagine with artichokes, goats’ cheese and eggs.
You know I have a weakness for anything with an runny egg in it or on it.
I also didn't kick Dr. Food away from the kitchen this time. We cooked together and had fun.
It really was a simple recipe. Well worth making and not stressful.
What? I bored you this week? Ok, I am sorry.
Lamb kofta tagine with artichokes, goats’ cheese and eggs
Recipe from Greg Malouf
800g lamb, finely minced
1 medium onion, finely chopped
3 tbsp parsley, finely chopped
1 tsp dried mint
¼ tsp cayenne pepper
Sea salt and white pepper
2 tbsp olive oil, for frying
½ bunch flat leaf parsley, picked, chopped, to garnish
1/3 bunch coriander, roots removed, picked, chopped, to garnish
Sauce
2 tbsp olive oil
3 medium onions, finely chopped
1 clove garlic, finely chopped
2 long green chillies, deseeded, sliced
6 vine-ripened tomatoes, chopped
1 tsp cumin powder
1 tsp coriander powder
10 strands saffron
2 cinnamon sticks
½ tsp cayenne pepper
Sea salt and white pepper
500ml chicken stock
8 small free-range eggs
6 pickled artichokes, in oil
150g goats’ cheese
View conversion table
To make the meatballs, in a large bowl, combine the lamb, onion, parsley, mint, cayenne, salt and pepper. Mix well. Using wet hands, take a tablespoon of the mixture to form a walnut-sized ball. Repeat with the remaining mixture. Heat the 2 tablespoons of oil, add the meatballs and cook until brown. Drain on kitchen paper.
Add the meatballs to the sauce and continue cooking for a further 10 minutes. Carefully break the eggs into the sauce, add artichokes and goat’s cheese. Cook, covered, for 5 minutes or until the eggs are just set.
Garnish with the parsley and fresh coriander. Serve with Arabic bread to mop up the runny egg yolks. Alternatively, serve with plain buttered couscous and a dollop of thick natural yoghurt.
I am lucky. Yes I am. I am lucky but my name isn't Sam. I am lucky because I got fermented tea leaves from Burma (ok ok Mynamar. Burma sounds more exotic)
Ok ok...
So I am lucky because my pal Sharon Miro actually went to Mynaburma (hey, that is a compromise)...does Burmyn work better? Shit, I digressed again...anyhow I asked her to bring me fermented tea leaves. She did! She is the best.
There is really no cooking involved. It is just an easy and amazing salad. I didn't really use a recipe. I just read up on the salad and based it on the one I loved so much at Burma Superstar in Northern California.
This salad is so simple but so balanced that it is a treat to the tastebuds. It is also a delight in the fact that it crunches in just the right way. It is balanced. It is Zen. It is other adjectives but I am boring even me. I will give you instructions for the salad but first let me come clean.
I made a soup to go with this salad. A catfish soup with banana flower, egg, and a catfish. All of it swimming around in a tumeric(ie) broth. EWWWWW. I know this will be the next big "thing". Afterall pig snout made it big. Everyone is all:
Everyone: "We went to a fabulous new restaurant"
Everyone's friend: Oh yeah? What is the name of it?"
Everyone: "Catfish Soup"
Everyone's friend: "What did you have?"
Everyone: "A phenomenal Catfish soup with Catfish swimming around in a Tumeric(ie) broth. We also had an equally pretentious cocktail to go with it"
Everyone's friend: "Oooooh, blog about it!"
Ok ok, so you get the point.
Yeah. So, NOT good.
Action shot of Rich obliterating stew beef. You heard me right. This dish of obliterated meat would have been good if:
A) Meat was not as dried out as a piece of beef jerky and
B) Someone (no, not ME) hadn't used Tablespoons of salt instead of teaspoons. Not mentioning any names Dr. Food.
((cough))
((Gag))
So you ready for more? There was my Valentines fiasco. I boiled a lobster and made seafood stock out of the shells.
Really an experience. I swear I heard the scream.
This seafood risotto was fantastic. I loved it and more importantly Dr. Food loved it. It stuck in my craw that I got the recipe from Martha Stewart but Martha came through on this one. She didn't even have me make a centerpiece out of the antenna of the lobster.
Ok, that is all. Don't make the soup.
Fermented Tea Leaf Salad
1/4 cup fermented tea leaf (soak in cold water for an hour or two)
1/3 cup dried yellow split peas (soak in water overnight, drained, and then fried)
1/2 head cabbage
4 T unsalted roasted peanuts
4 T sunflower seeds
3 Tbl sesame seeds
4 or 5 Tbl of fried garlic (I used the stuff you buy packaged from Asian market)
Dried shrimp powder, to taste (optional)
2 tsp fish sauce
1 lemon
1 tomato, diced
1 jalapeno sliced thinly (optional)
Ingredients are placed on plate in piles. You can either toss all together or let people take what they want. I tossed and then squeezed the lemon over the whole salad. It was a bit bland so we put some fish sauce on it as well. Enjoy!
Seafood Risotto
recipe from Martha Stewart
1/4 cup coarse salt, plus more to taste
2 lobsters (1 1/2 pounds each)
12 littleneck clams, scrubbed well
12 mussels, scrubbed well and debearded
5 tablespoons extra-virgin olive oil
3 large garlic cloves, minced (about 5 teaspoons)
1 small dried chile de arbol, crumbled
1 cup dry sparkling white wine, such as Prosecco
1 pound large shrimp, peeled, deveined, and cut crosswise into thirds
8 ounces calamari (bodies and tentacles), rinsed, dried, and cut into 1/4-inch pieces
6 1/2 cups homemade or low-sodium store-bought fish stock
2 tablespoons fresh chervil, minced, plus sprigs for garnish
Pinch of saffron threads
9 tablespoons unsalted butter
3 medium shallots, minced (about 3/4 cup)
2 cups Vialone Nano or Carnaroli rice
Freshly ground pepper, to taste
1 tablespoon finely grated lemon zest (from 1 to 2 lemons)
Fill a large bowl with ice water, and set aside. Fill a large stockpot three-quarters full with cold water. Bring to a boil, and add 1/4 cup salt. Plunge lobsters head first into water. Return to a boil, and cook for 3 minutes (meat will not be fully cooked). Using tongs, transfer lobsters to ice water, and let cool for 5 minutes. Place lobsters on a cutting board.
Using a kitchen towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. (Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat.) Cut tail in half lengthwise, and then crosswise. Transfer tail meat to a plate lined with paper towels. Separate claws from knuckles; twist and pull off pincers. With back of knife, crack knuckle end of claw. Gently remove whole piece of meat, and add to plate. Crack knuckle, remove meat from shell, and add to plate. Wipe any white residue off meat.
Place clams and mussels in a large skillet or pot, and add 2 inches of water. Cover skillet, and bring to a simmer over medium-high heat. Cook until clams and mussels have opened, 4 to 5 minutes. Discard any that remain closed. Using a slotted spoon, transfer clams and mussels to a bowl, and cover loosely with parchment and then foil.
Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic and chile, and cook for 1 minute. Add 1/4 cup sparkling wine, and simmer until reduced by half, about 2 minutes. Stir in shrimp, calamari, and 1/4 cup stock, and cook until shrimp just turn pink, 2 to 3 minutes. Stir in chervil. Remove from heat.
Combine saffron and remaining 6 1/4 cups stock in a saucepan, and bring to a boil. Reduce heat, and simmer gently.
Melt 3 tablespoons butter with remaining 3 tablespoons oil in a large saucepan over medium heat. Add shallots, and cook until soft, 2 to 3 minutes. Add rice, and cook, stirring constantly, until edges of grains are translucent, about 3 minutes. Add remaining 3/4 cup sparkling wine, and cook, stirring constantly, until wine has been completely absorbed. Add 1/2 cup of the simmering stock, and cook, stirring constantly, until stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail. Continue adding stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next, until you've added all but 1 cup of the stock. (It should take 18 to 20 minutes.)
Add lobster and shrimp mixture. Add 1/2 cup of the remaining stock, in same manner as described above. If you prefer a looser risotto, add the remaining 1/2 cup stock. Risotto is done when liquid looks creamy and grains are cooked but still slightly firm in centers. Remove from heat.
Stir in remaining 6 tablespoons butter cut into pieces, and season with salt and pepper. Stir in lemon zest, clams, and mussels. Garnish with chervil sprigs. Serve immediately.
Dr. Food and I were discussing what we wanted to snack on for the Superbowl. Let me say that we could care less about the game it is all about commercials and snacking. Unfortunately living on the East Coast had the game stating at 6:00. No one snacks at 6:00. So, I decided to make a Seafood Bread for dinner. I started off by getting the dough ready the night before.
The morning of the game I made the bread.
This recipe is really good and really easy to wow your friends. That is if they like seafood. If they don't you are screwed and you better make something else like Frito Pie or somethin.
Oh, they better like mushrooms too or you might want to make hamburgers.
Heh, it looks like a little fishtail hanging out there.
It is sooooo good.
I have posted the recipe before and you can find it here
So today is my day off. I bought some more radish and carrots at the farmers market. I am going to pickle pickle pickle. The farmer gave me a beet and asked me to pickle it for him and to report back. I will do that too. I also want to try out my fermenting crock so I am also going to make Cortido (Salvadoran Sauerkraut).
My new love is radish.
I am out of these beauties and craving more!
So Nemo the blizzard is hitting tomorrow. Should be a good excuse to sit around in front of the fireplace and do nothin.
Oh one more thing that has nothing to do with anything. You know what? you know what? I miss my babies.
