Oh, That Sweet Tooth!

Man cannot live by bread alone - he must have sweets, too! Yeah, I know all about the deadly whites and the negative effects of sugar, but let's face it, every now and then the spirit yearns for dessert!

For years, I've disciplined myself not to buy sweets or junk food when I shop. Most times when the urge for sweets rears its seductive head, there's nothing in the house to lead me into temptation. But every now and then, I succumb to the urge and bake a goodie or two.

I rarely am tempted to buy anything at the market, as not only are store-bought sweets outrageously expensive, but most supermarket baked goods are tasteless non-entities filled with chemicals, artificial flavors and colorings along with hydrogenated oils. It's no wonder they're tasteless.

At least when I bake at home, I'm able to maintain control over what goes into the dish. The following are not considered health foods, just in case you were expecting a tofu/whole wheat/carob wonder bar. These are favorite desserts, easy to make, and sure to please the panting penchant for pastry.

Cheesecakes

The very first 9" pie plate I bought had a little peel off label inside with a picture and recipe for cheesecake. I've been making the same recipe ever since -- over 40 years. It's easy, quick, foolproof and outrageously rich and creamy with just a slight zing. The plain cheesecake pictured above can also be enhanced with a cherry or blueberry topping. Turned into a holiday favorite with the addition of pumpkin or elevated to a decadent plateau with the addition of a liquor --Amaretto, Frangelico or my favorite, Grand Marnier. Baking them in a bain marie (water bath) ensures a smooth, crack-free top as well as a moist, creamy filling. The little 4" springform pans, pictured above, are perfect for singles. Eat one now, freeze the others. The following recipe is for a 9 inch springform pan, providing 10 - 12 servings.

1 tablespoon unsalted butter, melted; 3 tablespoons graham cracker crumbs; 2 lbs cream cheese (4 8oz packages); 1 1/4 cups sugar; 4 large eggs; 1 teaspoon lemon zest, minced; 2 teaspoons vanilla; 1/4 cup heavy cream; 1/4 cup sour cream. Bake on middle rack of oven at 325° for approximately 55 to 60 minutes.

Brush melted butter over sides and bottom of springform pan. Sprinkle graham crumbs over, tilting pan to coat evenly. Cover pan underneath and up sides with aluminum foil to prevent leakage. Set in large baking pan and bring kettle of water to a boil for water bath.

Meanwhile, beat cream cheese until smooth. Gradually add sugar and beat on medium speed until sugar dissolves. Add eggs, one at a time, beating until incorporated, scraping down bowl after each addition. Add zest and vanilla -- beat until just incorporated.

Pour batter into prepared pan. Set roasting pan on oven rack and pour in enough boiling water to come about halfway up side of springform pan. Bake until perimeter of cake is set, but center jiggles like Jell-O when pan is tapped, 55 - 60 minutes.

Turn off heat and leave oven door ajar, using a long handled fork or spoon to hold it open for one hour longer. Remove pan from water bath and set on wire rack; cool to room temperature. Then cover and refrigerate until chilled, at least 4 hours.

Apple Crumble

"Nothing says lovin' like something from the oven."

A La Mode

With fall in the air -- somewhere, it's apple picking time. Maybe not in Florida but in Maine, New Hampshire, Vermont, New York and Michigan, to name just a few of the apple growing states,orchards are flush with ripe fruit. Families pile into cars on weekends to head for the U Pick 'Em sites, filling baskets, boxes and bags with that biblically notorious fruit -- the apple.

Pies are great but for many, making and rolling pie crusts is not only time consuming and intimidating but pie crusts are a bit high on the caloric scale. A flaky crust is the product of a good amount of shortening! Crisps and crumbles are quick and easy to make, while still delivering that soul satisfying sensation of a hot homemade apple treat.

The crumble above was made with 6 Gala apples and a handful of raisins, baked in a 350° oven for 30 minutes. Design your own signature apple crumble with the addition of nuts, and other dried fruit instead of raisins. Dried apricots, dried cranberries, dried cherries are all good options. Raisins happened to be all I had on hand the other day when I baked this crumble. No additions are really necessary; the apples can stand on their own. Dried fruits and nuts add an element of surprise as well as a little extra nutrition.

Filling: Peel, core and dice about 5 cups of apples. In a large bowl mix the apples with 3/4 cup dried fruit of choice and 1/2 cup of broken nut pieces. (Walnuts or pecans are nice) 1/2 tsp cinnamon, 1/2 cup of orange juice, 1/3 cup of sugar.

Topping: 3/4 cup all-purpose flour, 1 tsp baking powder, 1/2 cup sugar, 1 stick unsalted butter at room temperature. Combine all ingredients in a small bowl, working them together until crumbly and well mixed. Or using a food processor, pulse until crumbly.

Heat the oven to 400°. Spoon the apple mixture into a 6 cup baking dish and sprinkle the crumble mixture on top. Place the dish on a cookie sheet and bake for about 30 minutes or until the apples are tender when pierced with a knife and the topping is brown and crusty. Best served lukewarm. Wonderful with ice cream, whipped cream or creme fraiche.

Florida State Pie - It's Official!

Key Lime Pie in Poor Lighting

I was so relieved to read earlier this summer that the state legislature had reached a unanimous decision to make Key Lime pie the official state pie. Knowing our representatives are so hard at work enacting such crucial legislation on our behalf, lets us all sleep better, doesn't it?

I've made many a lemon meringue pie in my life, but I'd never made a lime pie. Spurred on by the thorough research and development of cooking teacher and author, Stephen Schmidt on behalf of Cook's Illustrated (April 1997), I couldn't pass up the temptation to whisk up the State pie, particularly since it only involved three ingredients: limes, eggs and condensed milk.

Make, or heaven forbid, buy a 9" graham cracker crust and bake until lightly browned, about 15 minutes in a 325° oven, remove to wire rack and cool to room temperature. Leave oven on.

Filling: 4 teaspoons grated lime zest plus 1/2 cup strained lime juice (3 or 4 limes); 4 large egg yolks;1 can sweetened condensed milk (14 oz). Whisk zest and yolks in medium bowl until tinted light green. Beat in milk, then juice; set aside at room temperature to thicken. Pour lime filling into cooled crust and bake until center is set yet wiggly when jiggled. (15-17 minutes). Place pie on wire rack to cool to room temperature then refrigerate until well cooled.

Dollops of whipped cream can be added to the pie at serving time or added decoratively, using a pastry bag, as in the image above. Sweet, addictive and official!

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Book Nook

Minnette Walters - The Devil's Feather

Walters brings us her 12th psychological thriller set firmly in the 21st century and our present engagement in the middle east, interweaving themes of abuse, rape and the elements of freedom. A quick, easy read.

Jane Gardam - Old Filth

The New York Times Book Review said, "Splendid . . . Jane Gardam's style is perfect." I couldn't agree more. This is an amazing depiction of an era and a main character that will stay with you long after the last page has been turned. I heartily encourage you to make this a must read. It won't disappoint.

"You don't have to burn books to destroy a culture. Just get people to stop reading them." - Ray Bradbury

'Til next time . . . keep on cooking!

Cook Like A Pro

Be Organized

Madhur Jaffrey was in two films I watched recently. In Prime, she played Meryl Streep's analyst, a minor, yet charming role. In ABCD, she had the starring role. Ms Jaffrey portrayed a concerned mother, trying to instill Indian traditions within her American born children. Engrossed in the film, my taste-memory sped into high gear. As she prepared her daughter's favorite dish, samosas, my mouth began to water for the exotic flavors and spicy bite of Indian cooking.

It was probably at least 10 years ago that I went on an Indian food kick. Bought Madhur Jaffrey's book on Indian cooking and frequented little out of the way markets to purchase authentic Indian spices . Following the sage advice of Indian cooks I met and experimenting with recipes from Jaffrey's book, the house became redolent with spicy aromas from toasting seeds, crushed spices, fresh cilantro and hard to find curry leaves.

I had such great fun making chapatis on the gas stove. . . removing the cooked flat bread from the griddle and placing it directly on the gas flame for a couple of seconds, watching it puff up, golden and hot, just waiting for a liberal brushing of melted, clarified butter (ghee). Simply amazing to have such a satisfying, tasty staple made from nothing more than whole wheat flour and water.

Mise - en - place

One kitchen procedure that Madhur Jaffrey emphasizes is to prepare and measure all the ingredients before starting the actual cooking. This is true for all cooking, not just Indian. Mise-en-place [MEEZ-anh-plahs], a French term meaning "everything in its place", is standard practice in a professional kitchen. Prep the aromatics, measure the spices, mince the herbs, measure any liquids -- have all necessary ingredients for a dish, prepared and ready to go before you start cooking. Tip: Use a pastry brush to sweep seeds and spices into recipe.

Clockwise: salt,garam masala,cumin, black pepper, cayenne

Clockwise:onions, cilantro, grated ginger, green chili

The filling for samosas is simply potatoes and peas prepared with spices, aromatics and lemon juice. The filling can easily be served as a tasty side dish with chicken breast or chops and is a lively accompaniment for a bland fish fillet. But the spiced potato/pea mixture shines as the filling for a fabulous finger food.

Check the archives. The August 6th posting contains instructions for making the pastry dough for little turnovers (meat patties). Samosas are normally deep fried and eaten as snacks or appetizers, usually accompanied by fresh coriander chutney. They are equally good and less artery clogging baked.

Samosa Filling

4 medium potatoes, boiled and cooled, 1 medium onion, finely chopped, 1 cup of peas, if frozen, defrost first. 4 tablespoons of vegetable oil (I use olive oil) 1 tablespoon finely grated fresh ginger, 1 fresh green chili, finely chopped, 3 tablespoons finely chopped fresh cilantro, 1 1/2 teaspoons salt, 1 teaspoon garam masala, 1 teaspoon ground roasted cumin seeds, 1/4 teaspoon cayenne pepper, 3 tablespoons water, 2 tablespoons lemon juice.

While potatoes are boiling, dice remainder of vegetables and herbs, measure spices, squeeze lemon juice. When potatoes are cool enough to handle, cut in 1/4" dice. Heat 4 tbs vegetable or olive oil in a large frying pan over medium heat. When hot, add oinon, stir and fry until brown at the edges. Add the peas, ginger, green chili, cilantro and 3 tablespoons of water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the mixture seems to dry out. Then add the diced potatoes with the remainder or the spices and the lemon juice. Stir to mix. Cook on low heat for 3 - 4 minutes. Taste for seasoning adding more salt and/or lemon juice, if needed. Allow to cool if using for samosa stuffing.

The samosas freeze nicely, either pre-baked in a 350° oven until nicely browned (25 - 30 minutes) or freeze them unbaked to cook when needed. Nice item to have on hand when guests drop in.

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BOOK NOOK

Don't miss this !

Sara Gruen - Water For Elephants

"A home without books is like a body without a soul" - Cicero

'Till next time . . . keep on cooking!

I'm Monte Christo. I've been saved.

How can I explain what it's like to wake up in an animal shelter? The frightening confusion. Nothing is familiar. The metal kennel, the strange smells, the constant racket. The fear, so deep in your bones, your whole body just shakes. And the noise, the never ending noise. All the other dogs barking for their owners, barking to be let out, barking for attention, barking for help, barking, barking, barking. It's so loud; it just doesn't stop. I'm so scared.

I guess the humans in this place are okay. No one's hit me or yelled at me but I don't know them. They don't smell familiar. They don't sound right and I rarely see the same face twice. A nice man rubbed my head when he put some food and water in my cage, but then off he went, and I didn't see him again. What's going on? What's happening? Why am I here? What did I do? I'm so scared.

A tall lady showed up, opened my kennel door and picked me up. She speaks softly and smells like dog, that's nice. But where are we going? Oh, no! A bath. What's that noise? Oh, no! Clippers. What is she doing to me? All my fur is being shaved off. I can't stop shaking. She tells the guy who is holding me that I'm too matted to brush out. I don't know what matted is - how did I get matted? Is that why I'm here? I'm so scared.

Now they're taking me somewhere else. . .here's another lady, but wait, oh, no! A shot. She's giving me a shot and another one. Ouch! Ouch! Now what are they doing to me? She keeps telling me to be good. I'm good. How would she like to be prodded, poked, shaved and all alone? I'm good but I'm so scared.

Here comes someone else. She's smiling at me, saying something that's supposed to make me feel good, I guess. But I don't know her. Why is she putting this thing around my neck? Now she's picking me up and we're going out the door. This lady says she's from the Coastal Poodle Rescue Group and she's come to take me to a foster home but first we have to go to another vet. We take a long ride. I can't stop shaking. I'm so scared.

More strange smells, more peeking, poking, prodding. They say I have to come back for surgery in a couple of days. Whatever that is. Can't be good. Another ride in a car with another lady. This one keeps talking to me and rubbing my head as we ride and I keep shaking. Now we're at my foster home and there's another poodle here. I like him, he's nice, he doesn't bark at me. It's quiet here, the food is good and the bed is soft. I'm still scared but I'm so tired. I think I'll take a nap with my new friend.

Gilly watches over Monte while he catches forty winks.

A Central Florida animal shelter called the Coastal Poodle Rescue Group, who in turn sent out an emergency SOS email asking for three volunteers to open their homes for three abandoned poodles who would be euthanized the next day if not picked up. Monte Christo was one of them.

For many innocent, loving, deserving pets, there is no rescue in sight.

The headline in the Orlando Sentinel's Local section on August 28th read: Too many pets, too few homes. with the subtitle: Unwanted animals overwhelm shelters. The article with accompanying statistics, more than 100,000 impounded animals last year, is a frightening testament to the severity of the problem.

Most animal rescue groups, are non-profit, run and manned by volunteers.
Rescued animals are brought for health checks, treated for ailments, spayed or neutered and placed in foster homes awaiting adoption. But based on the figures published for Central Florida last year, only 25% of the impounded animals were reclaimed by their owner or adopted. 61% were euthanized.

Fortunately this time, a phone call was made, a volunteer stepped forward, and Monte Christo lives to see a full life in the loving home of his new adopted family. But how many deserving animals will never have that chance? I'm not asking you to think about what you can do. I'm asking you to decide what you will do.

Will you talk to people about adopting a rescued dog? Will you distribute flyers? Will you talk about the importance of spaying/neutering to dog owners you know? Will you donate some money to help with the vet bills? Will you drive a dog to the vet? Will you transport a rescued dog to a foster home out of town? Will you foster a rescued dog for a week or a month? Will you adopt a rescued dog? Will you think about the frightening numbers just here in Central Florida last year:

Impounded: 107,865

Reclaimed: 9,685

Adopted: 17,609

Euthanized: 80,571

What Will You Do?

We all can do something to help alleviate the problem. Please ask yourself, what WILL you do. Every donated hour, every donated dollar makes a big difference in some dog's life. Will you help?

Check out our website: www.coastalpoodlerescue.org email or give us a call.

Don't Miss Out on Macy's Charity Day

Get your Macy's Charity Day discount tickets soon. Sale day is 9/16/06 at every Macy's nationwide. Buy a $5 ticket and receive a 20% discount on all purchases on 9/16 (10% on large ticket items).

CPR receives the entire five dollars from each ticket sold.

• Help us while you save money!

• How easy is that?

• Call me!

$Thanks for your help$

The Versatile Fruit We Call A Vegetable

This is the time of year when tomatoes are often eaten as apples. . . picked ripe from the vine, warmed by the noonday sun, the fragrant spray as tooth meets flesh and then the trickle of succulent juices that can't be contained, but run pell mell over hand and wrist, as we quickly chew and swallow lest we lose a precious bite. The simple pleasure of eating a fresh tomato!

Roasted Cauliflower with Oven-Dried Tomatoes

But we can only eat so many fresh from the vine and when they're ripe we have to put them to good use quickly. This week, from my abundance, I've enjoyed tomatoes, in some form, at just about every meal.

Pieces of oven roasted tomatoes tucked in with cauliflower florets roasted with a sprinkling of allepo pepper one night.

Another day, fresh corn sauteed with a little shallot and thyme then topped with a fresh tomato salad, dressed simply with extra virgin olive oil, fresh lemon juice, salt and pepper and a sprinkling of lemon zest tossed on at serving time. This simple salad can be an impressive entree by topping it off with cold shrimp or lobster pieces, but it's fine on its own as a simple luncheon salad or a side dish for dinner.

Fresh Corn and Tomato Salad

Corn and Tomato Salad

(serves 4 as a side dish)

1 chopped shallot

1 minced garlic clove

1 tsp fresh thyme leaves or pinch of dried (crushed)

2 cups fresh corn kernels (3 - 4 ears)

4 medium tomatoes, cored and cut into eighths

Freshly squeezed lemon juice as needed

1 tsp grated lemon zest

Put 2 tablespoons olive oil in a medium saucepan over medium-high heat, then add shallot and garlic. Cook stirring occasionally until soft. Add thyme and corn and cook, stirring occasionally until corn begins to brown and tastes cooked - about 10 minutes. Season with salt and pepper.

Toss tomatoes with 1 tablespoon lemon juice, 1 tablespoon olive oil and salt and pepper, taste and adjust seasoning.

Make a bed of corn on each plate, then top with a portion of tomatoes and their juices. Sprinkle with a little more lemon juice and the grated zest.

Homemade Tomato Soup

I'm a big fan of tomato soup. For years I kept a couple of cans of Campbell's on hand for those times when I felt under the weather or just didn't know what to eat. My tomato soup choices have matured along with the rest of me. Wolfgang Puck has a canned organic tomato basil soup on the supermarket shelves that is quite nice. But very pricey. Making a pot of homemade tomato soup isn't hard nor time consuming and even when fresh tomatoes are not in abundance, Muir Glen fire-roasted diced tomatoes make a fine substitute. I actually supplemented my meager reserve of oven roasted fresh tomatoes with a can of them today. Combined with a little mirepoix, a cup of chicken broth, some butter and cream, I had a great thick soup, ready to eat in a little over 30 minutes.

Homemade Tomato Soup

1 (14 ounce) can diced tomatoes

1/4 cup olive oil

salt & freshly ground pepper

1 stalk celery, diced

1 carrot, diced

1 yellow onion, diced

2 cloves garlic, minced

1 cup chicken broth

1 bay leaf

2 TBS butter

1/2 cup half and half (optional)

Heat EVOO over medium-low heat in a saucepan. Add mirepoix and minced garlic, salt and pepper, cook until softened, but not browned (10 min). Add tomatoes with juice, chicken broth, bay leaf and butter. Simmer until vegetables are very tender. About 20 minutes. Remove from heat. Puree with a hand held immersion blender until as smooth as you like it (I keep it a little chunky). Return to burner, add cream and heat to serving temperature - do not boil. Taste and adjust seasoning, if needed.

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Book Nook

Found a little time to enjoy some new fiction this past week, all easy to recommend for a few hours of sheer entertainment.

Elizabeth Cox - The Slow Moon

Robert B. Parker - Sea Change

Paul Goldstein - Errors and Omissions

"Reading furnishes the mind only with materials of knowledge; it is thinking that makes what we read ours." - John Locke

'Til next time . . . Keep On Cooking!

Tricks of the Trade

A few tips, a little self-confidence, some fresh ingredients and we're easily on our way to a good meal.

Mirepoix

Mirepoix, pictured above, consists of diced onions, carrots and celery, a combination of vegetables commonly referred to as aromatics, used as the flavor base for a wide variety of dishes, soups, stews, sauces. If the dish has a Cajun or Creole flair, the carrots are replaced by green peppers and the combination is known as the Holy Trinity. Many Spanish dishes call for a Sofrito base which is garlic, onions and tomatoes. The addition of roasted peppers to the garlic onions and tomatoes gives the sofrito a Caribbean or Latin American flair. Italian dishes are given a flavor kick and a boost of nutrition by adding garlic to the basic mirepoix mix and is then called soffritto. Easy to see that with a little twist, you can quickly become an accomplished continental cook.

The traditional mirepoix ratio is 2:1:1 of onions, celery, carrots. But these veggies are very forgiving and an exact count just isn't necessary to achieve a rich, delicious base for everything from bean soup, to marinara sauce, to slow roasted pork, pot roast or beef stew, just to name some comfort foods that we all occasionally crave. The addition of aromatics, spices and/or herbs, provide depth of flavor and enriched nutrients to simple dishes and invariably generate compliments to the cook.

I often hear people refer to 'doctoring up' some bottled spaghetti sauce. By quickly dicing onions, carrots, celery and with a whiz of the can opener, you can have a pot of marinara sauce simmering away in record time. I often cook a batch of Italian sausage and peppers when I make a pot of sauce. I like to use traditional mirapoix for the sauce, the carrots enrich the flavor tremendously by imparting a sweetness to offset any bitterness from the tomatoes. But with the sausages, I use bell peppers (red and green), onion and minced garlic. Instead of a small dice, I cut wedges of onion and chop the peppers in approximately two inch pieces.

Marinara simmers, sofrito sauté and par-boiled sausages await their turn.

Prepping and cooking both dishes took about an hour. I'd suggest you allow a little longer as I've been making these things for years and may have a slight edge on the prep work. Look at all the meal possibilities I have on hand this week.Perhaps cheese ravioli, using the convenience of frozen Celantanos, with the marinara sauce or some other pasta with sausage and sauce. How about a great sausage and pepper sandwich on a hoagie roll with mozzarella cheese? Wrap in foil, place in a 350 degree oven for 15 minutes. Some of the sauce can be used to make chicken or eggplant Parmesan later in the week. I can freeze half of the sauce for use down the road -- same with the sausage and peppers. Cook once; eat often!

Next time you think about 'doctoring' some bottled spaghetti sauce, give quick marinara sauce a whirl. Here's the recipe for all those who like things spelled out!

Marinara Sauce

Just like Noah's Ark - Two of Each

2 onions, diced; 2 celery stalks, diced; 2 carrots, peeled and diced; 2 cans (28 oz)diced tomatoes (Muir Glen organic are best); 2 bay leaves; salt and pepper

Heat 1/2 cup of EVOO over medium heat, sauté onions and garlic until translucent then add celery and carrots, 1/2 tsp salt and some freshly ground pepper. Sauté until soft then add tomatoes and bay leaves. Simmer uncovered over low heat until sauce thickens. Approximately 45 - 60 minutes. Remove from heat, discard bay leaves, puree with immersion blender or regular blender. Taste for salt and pepper.

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Book Nook

I'm playing around with a separate book blog...keep posted. Meanwhile, I did read a couple of good ones this week.

No Good Deeds - Laura Lippman

Black Dog - Stephen Booth

"The man who doesn't read good books has no advantage over the man who can't read them."

- Mark Twain

'Till next time . . . keep on cooking!

The New Cosmo?

I read in the New York Times that the ubiquitous cosmopolitan is being replaced in smart circles by chilled rosé. Good, French Rosé. We're not talking Lancer's Sparkling here. Au contraire, $30 a bottle rosé.

I'm a sucker for an ice cold cosmo made with, contrary to bartenders' guidelines, equal parts vodka, triple sec and cranberry juice with a generous wedge of lime. . . sweet and potent. But, oh the calories!

Spurred on by all those savvy, chic New Yorkers drinking ice cold wine, I've been experimenting with Sangria offshoots. Greg and I have both been shunning tradition this summer by tossing a couple of ice cubes in classic reds, like Merlot, Pinot or Cab. Greg has gone a few steps further and added a dash of Orangina to produce a Sangria-like drink. The citrus tames a less expensive wine, allowing the red wine to deliver its touted health benefits with a refreshing twist.

If you'd like to produce a perfect pitcher of Sangria, the good folks at Cook's Illustrated (May/June 1998) have gone through their customary trial and error experimentation. Here's their recipe for a crowd pleasing pitcher of fruity red wine:

The Best Sangria

2 large juice oranges, washed; one sliced; one juiced

1 large lemon, washed and sliced

1/4 cup sugar

1/4 cup Triple Sec

1 750 milliliter bottle inexpensive, fruity

medium bodied, red wine, chilled

(Merlot, Zinfandel, Beaujolais, Burgundy)

I've gone to the dogs this past weekend by adding citrus to an icy cold bottle of white merlot. (photo above) Sounds better than white zin, doesn't it? There isn't much difference in taste. Very light. But with the infusion of a little triple sec, a dash of fresh orange juice and a big squeeze of fresh lime, this light, inexpensive wine is elevated to a refreshing punch that is the perfect accompaniment to a burger or better yet, my new take on grilled cheese.

I often make the Mexican version of a grilled cheese sandwich -- a quesadilla.

This weekend, I rolled a couple of corn tortillas around a divided cup of grated Monterey Jack cheese, smothered the pair in some canned enchilada sauce (shh, don't tell anyone), baked them off for 15 minutes in a 350 degree oven and presto, with a side of fresh red salsa, an icy glass of my light version of Sangria, I had a luscious lunch. Try it. It's quick, easy and delicious. We won't discuss calories!

Cheese Enchiladas

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Book Nook

Recent Reads You Might Enjoy

The Hard Way - Lee Child

The Ruins - Scott Smith

Elements of Style - Wendy Wasserstein

Resurrection - Tucker Malarkey

A Trip to The Bargain Bin

or

Four Bucks and a Little Imagination!

I forced myself out of the air-conditioned comfort of home the other day. Didn't wander too far, with the price of gas and my conscience nagging at me to conserve, I went about a mile down the road to the little shopping center that houses Clemon's Produce.

I wandered the aisles taking in the large selection of produce, much of which was a little shop worn. I don't buy iffy, over the hill produce, regardless of price. But all was not in vain, rounding an aisle I came upon beautiful, crisp, bright green leeks. A large bunch of three lovely leeks was only $1.99.


Mireille Guiliano has a marvelous recipe for leek soup in her popular book, French Women Don't Get Fat. The soup is used to jump start a weight loss plan and I gave a split second thought to making that one but my mind quickly jumped to Mollie Katzen's wonderfully comforting Potato Leek Soup, simply made with carrots, celery, potato, leeks and enriched with butter. Mollie's version calls for the addition of milk. I substitute evaporated milk in soups that call for milk or cream. Evaporated milk provides the rich, smooth mouth feel of heavy cream without all the calories or the artery clogging fat and it's easy to keep on hand.

Potato-Leek Soup

3 fist sized potatoes

1 large carrot, chopped

1 stalk celery, chopped

3 cups cleaned, chopped leeks

4 TBS unsalted butter

3/4 tsp salt

1 1/2 cups water

1 can evaporated milk

freshly ground pepper

Potato - Leek Soup

Scrub the potatoes, peel and cut into one inch chunks. Place them in a saucepan with the leeks, celery, carrot and butter. Add the salt. Cook the vegetables, stirring over medium heat until the butter is melted and all pieces are coated.

Add the water, bring to a boil, cover and reduce heat to a simmer. Cook until the potatoes are soft (20 - 30 minutes) Check the moisture level and add more water if needed.

When the potatoes are tender, remove the pan from the heat and either puree the entire contents in a blender or food processor or as I've done, puree half. (I like the soup chunky). Return the soup to the saucepan, add the evaporated milk and freshly ground pepper. Taste for salt. Heat the soup gently, until just hot. Try not to let it boil.

After picking up the leeks, I found a pint of grape tomatoes for .99 and a quart /pound of strawberries for .99.

While the soup was simmering, I slipped the tomatoes, which I'd washed and sliced in half, onto a foil lined cookie sheet, sprayed them with a light misting of olive oil and sprinkled on a pinch of kosher salt, and then put them into a 275 degree oven to roast off. An hour or so later these luscious little oven dried tomatoes were ready. Once cooled, I stored them in the fridge in a covered container with a little olive oil to patiently wait to be the star of an easy pasta dish.

Oven Roasted Grape Tomatoes

Angel Hair Pasta w/ Roasted Tomatoes

Add a couple of minced garlic cloves to 1/4 cup of extra virgin olive oil. Saute with a dash of cracked red pepper flakes. Mince 8 pitted Calamata olives add to saute pan with oven dried tomatoes. Toss with angel hair pasta and a little pasta water. Top with pan roasted pine nuts and fresh basil. Fast, easy and good!

A few weeks ago, Amanda Hesser had an intriguing article and recipe in the New York Times for fresh strawberry sorbet made with lemon courtesy of those marvelous chefs, Ruth Rogers and Rose Gray of the River Cafe in London. You know, the ones who brought us that wonderful pork chop with lemon roasting technique.

Fortunately, the cylinder for my ice cream maker was tucked into the freezer ready to go, but unfortuntely, the veggie bin held many limes but nary a lemon. One of the great things about cooking is the fun and challenge of improvising . Without hesitation, I exchanged a lime for the lemon and proceeded to process this refreshing dessert.

Strawberry / Lime Sorbet

1/2 lemon or lime chopped

1 cup of sugar

1 pound strawberries, hulled

Juice of 1 lemon or lime

Place the chopped lemon or lime and sugar in the food processor, pulse until combined. Puree the strawberries along with the citrus juice of choice. Add to the chopped citrus/sugar mix, taste and add more juice as desired. The citrus flavor should be intense but shouldn't overpower the strawberries. Pour the mixture into an ice cream machine and process until frozen. I like to add a tablespoon of vodka at the end to keep the sorbet scoopable.

So there we have three great dishes. Easy to prepare and about as economical as you can get, short of eating plain beans!

'Till next time. . . keep on cooking!

More Fine Finger Food

Fried meat-filled pastries, known as meat patties in Jamaica and empanandas on the Spanish islands, are popular snacks. The heritage undoubtedly stems from the Cornish pasties of Britain, but the chili-laced filling is pure African-Caribbean.

Jamaican Meat Patties

In the mid-80's, one of my favorite lunch spots was a little place in College Park called, Aunt Eva's Patty Palace. Eva made the most delicious Jamaican meat patties, both mild and spicy. I always opted for the spicy hot ones. The ground meat and spices were liberally laced with fiery, minced chilis and the pastry wrap was rich, flaky and fried.

My patties are good, but they don't hold a candle to Aunt Eva's. The meat I use is probably too lean, no lard in the pastry and I bake them instead of frying them and she had her own secret spice combination. Nevertheless, homemade patties still beat the frozen supermarket version. They're a great treat to zip from the freezer into the oven when my mouth cries for a spicy bite. The patties make a fast lunch with a bowl of soup or a little salad. And they're especially good as an hors d'oeuvre with a cold beer, a chilled Chardonnay or better yet, a tall, cool Planter's Punch made with native Jamaican rum.

Several years ago, my neighbor, Ann, surprised me with a kitchen gadget called "The Pocket Gourmet". Ann said when she saw it, she just knew it was something I'd find a good use for. . .and she was right. Billed as the "ultimate kitchen tool", though I wouldn't go that far, it has made patty-making a much easier task. I use the larger one for luncheon patties and the smaller one for appetizer size.

The Pocket Gourmet

I think making Jamaican patties is worth the effort, particularly if you break up the task into two sessions. Cook the meat filling and make the pastry dough one day, then refrigerate both. The following day, form the patties, freeze them individually on a lined cookie sheet, then wrap them in batches in freezer paper and slip into a zip lock bag for storage. Or you can bake off the whole batch and then freeze them and reheat as you use them. I've done both and prefer the freshly baked version as opposed to reheated. The following quantity of ingredients makes about three dozen small patties.

Jamaican Meat Patty Filling

1 1/2 lbs ground beef or pork or combination

2 TBS annatto oil or vegetable oil

4 green onions, including tops, finely chopped

1 yellow onion, chopped

1 fresh green or red chile, minced (more for spicy)

2 garlic cloves, minced

1 tsp paprika

1/2 tsp dried thyme, crushed

1/4 tsp ground allspice

dash of ground cloves

1 cup canned tomato sauce

salt and pepper to taste.

In a nonstick skillet over high heat, brown the meat until crumbly. Remove the meat to a bowl with a slotted spoon and discard any fat remaining in the skillet. In the same skillet over medium heat, warm the oil then add the green and yellow onions and the chile. Saute until softened, about 3 - 4 minutes. Stir in the garlic, paprika, thyme, allspice and cloves and saute for another 30 seconds, then stir in the tomato sauce and return the meat to the skillet. Reduce the heat to low and season with salt and pepper to taste. Continue cooking over low heat for about 20 minutes to let the flavors blend. The filling should be fairly firm. If too loose and wet, stir in a couple of tablespoons of bread crumbs.

Pastry for Meat Patties

3 cups unbleached all purpose flour

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp turmeric

2/3 cup shortening

2/3 cup cold water

In a mixing bowl, combine the flour, salt, baking powder and turmeric. Using a pastry blender or fork, cut in the shortening until the mixture resembles coarse meal. Stir in the water and using a fork or fingers, mix to form a ball.

Take walnut sized pieces of dough and roll them out on a lightly floured board to make 4" circles. Place a couple of tablespoons of the filling in the center of each circle. Fold the pastry in half and pinch to seal the edges with the tines of a fork.

To Bake: Preheat oven to 400 degrees. Place pastries on an ungreased baking sheet and bake until golden brown, 25 - 30 minutes. Serve hot or at room temperature. I like to drizzle them with three pepper lemon sauce as I eat them for an even greater heat punch!

Till next time. . . keep cooking!