CopyCats...

I was once told that there are only 10 original ideas in the world and everything else is a mimicked, slightly skewed version of an original.  As a person that thinks she alone has had more than 10 original ideas, I hate to admit that there is an inkling of truth in that statement.


BUT, I do think this concept does hold true for recipes.  My best creations have been copies or Chaos versions of something I have seen, tasted or read about.


Today's copy cat creation was inspired by an amazing Roasted Red Pepper Gouda Soup shared over event planning at my favorite 18th Street coffee shop, Tryst.  My version has a slightly spiced up flavor but the idea is the same... savory hot soup that with a rich finish.  I recommend the use of an emulsion blender for prime smoothness but a stand-up blender works fine.  


Roasted Red Pepper Gouda Soup

INGREDIENTS
2 tablespoons butter
4 red bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
I container chicken broth
1/2 cup heavy cream
1/8 teaspoon ground black pepper
1/8 teaspoon red pepper2 cups shredded gouda cheese

DIRECTIONS
Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and sauté for 15 to 20 minutes, or until tender.
Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth. Return the liquid to the saucepan over medium low heat. Stir in the heavy cream, the ground black pepper and cheese, and allow to heat through, about 5 to 10 minutes.  

Chaos, Cookies and Creativity...

When life dishes up chaos I often procrastinate by piling another dish with cookies... and other culinary items all while crafting... perched on the floor of Kasa K.  


Top ways to tell when my plate runneth over... 
1- You find me sitting on the floor, a lot.  Often quite.  Old school Indian Style.  There is something grounding about this position.


2- I start inviting you over for dinner and gifting you baked items.  Almost daily.   (Now I see why I was writing so much in the blog circa 3 years ago.)


3- My best ideas revolve around paper products, beads or books that I want to write.


What is it about chaos that brings creativity (and often in my case, chicken)?  I read once that artist need to be in a depressed emotional state to create their best work so does my best work come from high levels of anxiety and stress?  So far this week, I made two entrees, one soup and two types of cookies.  Oh yes, and I made a pair of earrings, holiday cards, visited a knitting shop and I am signed first pottery class. (And am currently typing while sitting on my floor).  


In efforts for my creative outburst to be more productive (than adding to my calorie count), here are the recipes from this week's sweet items of procrastination:

Caught between two deadlines Chocolate Chip Cookies
Adapted from The Great Book of Chocolate

Makes 12-18  cookies, depending on how much dough is consumed in the process

(On December 8, 2010 there were 11 cookies created)

1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt or 1/2 teaspoon flaky sea salt
1 1/2 cups semisweet chocolate chips
1 cup  walnuts or pecans, toasted and chopped

Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.

Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.

Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.

Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.

Store at room temperature in an airtight container for up to 3 days.

____________________________________________

Save the Work for Tomorrow Snickerdoodle Cookies

Adapted from Martha Stewart Cookies

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
16 tablespoons (2 stick or 8 ounces) unsalted butter, at room temperature
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

Preheat the oven to 400°, with one rack in top third and one rack in bottom third of oven. Line baking sheets with silicone baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. At this point, I chilled the dough for an hour (or you can overnight) before scooping it, because I otherwise found it too difficult to scoop into balls and roll but the original recipe doesn’t find this step necessary.

Once dough has chilled, in a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small ice-cream scoop* to form balls of the dough, and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack. In theory, they can be stored in an airtight container up to one week, but I say good luck wtih that.

Chaos, Coconut and Connotations

Coconut is my favorite cupcake flavor, my choice companion to curry and a phrase used often as a term of endearment-- ("You are a coconut" = you make me smile and I think you are slightly crazy in a me-kind-of-way).  Sometimes it can have a negative connotation-- ("She is a coconut"= She is a nut, a crazy person in a rotten-kind-of coconut way).  Most recently it has even been repurposed as my nickname by one certain gentleman in my life (I am hopeful his association refers to the first use of the word but with my sometimes challenging behavior, one can never tell).  


Today, coconut came in form a daydream after reading a food blog entry.  An entry that made me want to leave my desk and head straight to the kitchen.  An entry that made me wonder if my cooking skills were up for a challenge of a tart laced with my favorite ingredient.


Just in case my chaos keeps me away from this creation, I wanted to share as soon as possible.


Straight from one of my favorite DC Food Blogs, www.metrocurean.com  

Coconut Dream Tart written by Amanda on 12/06/2010 Photos courtesy of onceuponachef.com By Jennifer Segal Metrocurean contributor, Once Upon a Chef This recipe came about when I decided to recreate one of my husband’s favorite desserts: the signature Coconut Cream Pie from  The Capital Grille (which if you haven’t tried, you are missing out on one of life’s greatest gastronomic pleasures). The folks over at Capital Grille were nice enough to share a few secrets with me so I was able to come up with something very close to theirs: a coconut-scented cookie crust filled with a creamy coconut custard, all covered in a pillow of whipped cream and heaps of toasted coconut. It’s heaven! Coconut Dream Tart Inspired by the Coconut Cream Pie at The Capital Grille (crust adapted from Gourmet) makes one 10-inch pie, serves 8-10 for crust 7½  oz shortbread cookies such as Walker's Pure Butter Shortbread, finely ground (if you don't have a baking scale, it's 11 Walker's rectangular cookies...you'll need 2 boxes) 1¼ cups loosely packed sweetened flaked coconut ½ stick (¼ cup) unsalted butter, melted for custard 2 large eggs 2 large egg yolks ¾ cup granulated sugar 2 tablespoons all-purpose flour, packed 2 tablespoons corn starch, packed pinch salt 1½ tablespoons Malibu Rum* 5 tablespoons cream of coconut (stir well before using) 1 cup coconut milk (stir well before using) 1 cup whole milk 3 tablespoons unsalted butter for whipped cream and topping 1 cup heavy whipping cream 3 tablespoons sugar 1 tablespoon Malibu Rum* ¾ cup unsweetened coconut flakes**, toasted in a skillet until golden and cooled *Malibu Rum is a rum made with coconut extract. **Unsweetened coconut flakes can be hard to find. In the DC area, you can get them at MOMs Organic Market (look for the Let's Do...Organic brand). If you can't find them, feel free to substitute ½ cup sweetened flaked coconut (the stuff in the blue bag available everywhere). to make the crust: Adjust oven rack to middle position and preheat to 350 degrees. Pulse cookie crumbs, coconut, and melted butter in a food processor until coconut is finely ground. Using a ½ cup dry measuring cup, press crumbs firmly and evenly into bottom and up sides of 10-inch tart pan with removable bottom. Bake until golden, about 15-18 minutes, then cool completely in pan on a rack (you can speed this up in the fridge or freezer). If it shrinks or cracks a bit, simply press it back together and up the sides while it's still hot. to make the filling: Whisk the eggs, egg yolks, sugar, flour, cornstarch and salt in a medium bowl and set aside. Combine Malibu rum, cream of coconut, coconut milk and whole milk in a medium saucepan and bring to a boil. Turn off heat. Whisking constantly, slowly ladle about a cup of hot milk mixture into egg mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to egg mixture in 3 or 4 additions; whisk well to combine. Return mixture to sauce pan. Over medium-high heat, cook, whisking constantly, until mixture reaches a boil and thickens, about 2 minutes. Filling must boil for at least 30 seconds in order to fully thicken. Off heat, whisk in butter until fully incorporated. Pour hot filling into cooled pie shell and smooth surface with spatula; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 10 hours. for the whipped cream: Up to 3 hours before serving, beat cream, sugar and Malibu Rum with electric mixer until soft peaks form, about 1½ - 2 minutes. Top tart with whipped cream and sprinkle with cooled toasted coconut. to serve: Carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place. Cut into wedges, wiping your knife clean between slices, and serve cold. Tart (without whipped cream topping) can be chilled up to 10 hours (the crust will begin to soften if chilled too much longer). Tart can be topped with whipped cream 3 hours ahead and chilled.

A Bag Full of Love

As a member of the Price family you learn to love food.  To share food.  To used food to show love.

Last weekend I visited my family.  And yes, 72 hours, 7 dishes and perhaps 7 gained pounds later I felt extremly loved.

I also headed home with a bag full black walnuts, hand shelled by my loving father.  Given with the loving look he only has when gifting me items from his garden, his trees or from the Cadbury chocolate factory, I know these black walnuts must be used wisely.  After the hours he spent hulling these tasty nuts I know that these nuts are more than an accessory to a dish.  These nuts are a symbol.  These nuts show his his love for me, his devotion to me and the fact that he know that I love them.   Ah, the pressure.  To keep in the Price tradition, I know they must be used in items I love, cooked when feeling loved and for items given to the people I... well, you get the picture.  For a week, I have pondered what I would create with this emotionally charged ingredient. 

Tonight, after a weekend spent in a zip code I love, doing things I love with people I love, (and a not-so loving, one hour trip to Whole Foods) I decided I was in the right frame of mind and with the right ingredients to begin the process.

Cranberry & Black Walnut Scones

1 cup whole wheat flour
1 cup all-purpose flour
1/3 cup cold unsalted butter, cut into cubes
3 tablespoons sugar, plus more for sprinkling
4 teaspoons baking powder
1 egg
1/4 cup milk
1/2 cup packed dried sweetened cranberries
1/3 cup or so walnut pieces
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt

Combine the dry ingredients in a large bowl. Cut in the butter with a pastry cutter or using your fingers until butter pieces are no larger than a pea. Make a well in the center and add the egg and milk. Beat gently with a fork. Continue stirring, scraping down some of the dry ingredients from the sides as you stir. Add the walnuts and cranberries about halfway into mixing. Stir until all ingredients are incorporated.

Preheat oven to 375 degrees. Pat dough into a ball and turn onto a lightly floured surface. Press down into a round, evenly flat wheel about 1 1/2 inches or so tall. Cut into eighths and sprinkle the wedge-shaped eighths with sugar. Place about an inch apart on a baking sheet and bake for approximately 15 minutes, or until just golden.
 
The above item was created while listening to music I love, of course.

On the play list:
In The Midnight (Live)- Langhorne Slim
Mornsong- The Be Good Tanyas
Unwritable Girl- Gregory Alan Isakov
That Moon Song- G.A.I.
By Your Side- The Everybody Fields
November Blue (Live)- Avett Brothers
Nobody's Fault- Abigail Washburn & The Sparrow Quartet
I Hear Them All (Live)- Old Crow Medicine Show
DogSong- The Be Good Tanyas
Welcome Home Song- Radical Face

A Mobile Gal's Guide to the Best Working Cafes

As I was took a conference call while running on Rock Creek Park trail yesterday I decided that I love my job.  Now, do not get me wrong, I am busy but I am mostly the master of my time... and where I spend it. 

I have a home office on K but mostly I am mobile finding the best real estate
in the city's best cafes.

Mobile Gal's Favorite DC (and one VA) Office Spots

1. TrystPros: Strong coffee, good music, tuna melt
Cons: I almost always have to purchase the tuna melt and frequent run ins with people I want to avoid.

2. Filter
Pros: Amazing pour overs, sometimes a tasting from owner, quiet enviornment
Cons: Filter is small so you have to wish and hope and pray (and often stalk) for a good table.

3. MidCity CafePros: Pour over coffee, tasty yogurt (see above) and almost always a table.
Cons: Often runs out of baked goods (could be pro or con)

4. Michas
Pros: Great iced Americano, amazing scones and good service.
Cons: Location is only right for my Alexandria working days and see second part of Tryst con. 

5. Baked and Wired
Pros: Amazing iced Americano and cappacino, friendliest staff in town and best baked goods.
Cons: Location is rarely near where I need to be and I cannot leave there without one of their delicious brownies! 

Fishing With the Bait I Had

Last week I was getting my haircut when I asked Dino, my adorable hair dresser, how his life was.  He says, "Stacey, I am living life, trying not to complain... I am just fishing with the bait I have."  As promised that evening, I am plagiarizing him less than seven days later.

Tonight, I fished with the bait I had.  Or more precisely, the pureed roasted pumpkin and ricotta I used in last night's muffins.  

*The important part, my dear friends (if you are even still out there) is that I fished.  And I am here writing about it. And I documented it with my new nifty iPhone camera lens.

So often when we cook we feel like we have to go out and buy all new ingredients to make a great dish (like I did, circa last night, as I spent $33.25 to make baked goods for a morning meeting).  I remembered tonight, as I concocted this tasty dish, that I am most happy in the kitchen and in life when I am working with a blank canvas, merging flavors and textures and finally when enjoying an end product that was created without a plan. 

Tonight as I put the finishing touches on my client's event (something like emailing and begging people to come) I will enjoy a little pasta with my party planning... and admire my catch from the computer.  

Pumpkin Ricotta Pasta with Roasted Sweet Potatoes, Kale and Garlic

1/2 cup ricotta

1/2 cup pureed organic pumpkin

1 clove garlic

salt and pepper to taste

1/4 cup shaved Parmesan (mine actually had less because it was the bait I had)

1 cup whole wheat pasta

2/3 cup shredded kale

2 sweet potatoes, roasted (again, I only had one but two would be GREAT)

Cook pasta as recommended.  Cube sweet potato and roast brushed with olive oil and salt.  In a bowl, mix the ricotta, pumpkin, garlic, Parmesan and salt/pepper. 

Add to cook pasta.  Stir in kale and finally, the sweet potatoe.  

This dish is best served in the fall, at a table, with another person. Tonight I am enjoying it just fine, alone at my computer but hey, it's just like Dino says...

The Vegan Experiment. All or Nothing Vegan?

Today I made a conscious decision that I will be mostly vegan. For most things food and drink related I am an “all or nothing” kind of gal. Before last weekend I thought I had been doing fairly well with my vegan diet (5 months and counting). I’ve consciously cheated here or there, either when out of town or when drinking.Which leads me to the issue at heart; I swear I did not know that most beer and wine is not vegan.

A very helpful, friendly (insert mild sarcasm here) server at Dickson Wine Bar on U St pointed this out after Chaosgal and I inquired about the vegan food options. How could I miss this? Chaosgal and I decided that night that we would "pretend" we did not hear this disclosure.

That night (while tipsy from non-vegan wine) I frantically surfed the internet. Sure enough. Through the filtering process, before bottling, a wine may be put through a number of different things, including isinglass (from fish bladder,) gelatin, egg whites, and sea shells. I also reread The Kind Diet. Note to Alicia Silverstone: You failed to mention the non-veganism of alcohol!!

Today, while happily browsing through the aisles of Whole Foods wine department I decided I find too much joy from the process of choosing a good bottle of wine. There are vegan options out there. But let me tell you, they are not easy to find. I will make my vegan wine transition slowly. I have discovered a very helpful website www.barnivore.com. Maybe, one day, I will decide to go all out. Until then, CHEERS!... and Chaosgal, please rename my blog entries “Mostly Vegan”.

Which Came First--- The Chaos or the Chicken?

Well, according to Carolee Bondurant, previous owner of my local Radford business, and the card she gave me for my 23rd birthday, it was the chicken.  Almost 9 years have passed and we all know that the chaos  always floats to the top! 

These days I am working out of of Chaos on K.  Yes, there are new recipes everywhere recently... personally, professionally--everywhere but my kitchen.

I digress.

While creating just the right filing system in my new home office, I came across a journal which reads on the front:

"You must have chaos to give birth to a dancing star".  In this said book purchased from a Carolee owned Encore, circa 1997, was a business plan and sketch logo for the original  Chaos&Chicken.  In this form, Chaos was a kitchen store with a cafe.  A cafe that made amazing chicken salad.  A kitchen store that had a mix of vintage and modern with a sprinkling of gifts and stationary in between.  This concept was explored several times during my tenure as a small business owner.  Once when we were considering an Encore renovation, once when I was contemplating purchasing The Coffee Mill and in my final days when I was thinking about all I was leaving behind.  In between, over the last 13 years, Chaos&Chicken has been used as a label for a line of food I gave for Christmas, inspiration for hand painted, mixed media birthday cards (as seen above, to right), a blog and even a book title with a few chapters constructed. 

As I sit in my shoebox, flipping through my 1997 plan for the concept I realize that for me Chaos&Chicken is organic (as all chicken should be) and will continue to change over time.  Chaos&Chicken represents me, my passions and my dreams.  Chaos&Chicken is a figure of speech, a term of endearment and often a metaphor for this life that is my own.  No matter the recipe, the year, the location or the plan-- life always dishes up chaos, some good and some bad-- but when served with a side of chicken (or lamb), shared with colorful characters and good music, it always seems a little more manageable. 

Did the Chicken Die?

This was the subject of an email I received in my chaos&chicken box this morning. 

Yes, I am aware that it has been 33 days since my last post.  And yes, I am aware that my last post really had nothing to do with my chaos or cooked chicken.  And yes, my dear culinary friends, I appreciate your concern for my quiet blogging nature.

Truth:
Amidst all the chaos that is my life, I have not had much to say.  Yes, the former shopgal that you all knew for speaking is silent.  No worries, it is a happy silence.  Though this summer has been a savory one-- sprinkled with just the right amount of spice, I am not ready to give up the recipe... not just yet.  And on the real cooking front, truth be told, I am dormant.  The closest to cooking I did was my Tiramasu, which if I am honest to myself is merely assembly.  Assembly that yielded lots of pleasure, but assembly all the same. 

So rest assured readers, I am okay.  Better than okay.  I am still chaotic.  I still have chicken in my future.  If not preparing, I am still eating and soon, soon my friends, I will be speaking in the culinary metaphors you have grown to love on a consistently chaotic basis.

xoxo,
Chaos on K

Blogger Wanna Be

When I am not cooking or eating I am most always thinking, reading, writing or talking about food (except when I am at work, of course).  Or music.  Most likely I am focused on both.  Really guys, I am pretty simple to figure out.

Tonight while I was not cooking (but was listening to my new music boyfriend Ben Sollee) I was checking out my favorite blogs when I came across this MUST make dish.

I am comfortable in my own skin and my own adventures in the kitchen but from time to time I get a little chef envy.  A lot of time this emotion is felt when I log onto Smitten Kitchen.  It is not the amazing recipes or the skilled photography that makes me feel most inferior (she is far more superb than I can ever be but I have accepted this), it is the quantity and the quality of each post that makes me feel a little smaller on the food (making) chain.  There she is in a kitchen smaller than mine, creating cookbooks and writing and raising a small child but she still has the time to not only test out each recipe but document the whole process.  It is for this I am jealous but mostly the emotion I feel is culinary admiration. 

To honor her and her efforts I share with you the recipe that is next on my list when I finally get to the Dupont Farmers' Market on time and am actually in my kitchen and away from this computer. 

Straight from my favorite food blog and my wanna be blogger, Smitten Kitchen

Zucchini and Ricotta Galette

Crust adapted from Williams-Sonoma, filling adapted from a Cook’s Illustrated tart

I might be tempted to double the cheese filling next time I make this; it puffed beautifully in the oven but then deflated a bit. Then again, at their current levels, the zucchini and cheese balance each other nicely. There’s something to be said for not fixing what ain’t broken, right?

Since I oohed and aahed over this crust, for those that like to dissect recipes as I do, I thought I’d note that funnily enough, it’s an almost-match for my favorite pie dough, in technique as well, save two ingredients which apparently make all of the difference: 1/4 cup sour cream and 2 teaspoons of lemon juice. What this makes is an even flakier, softer pastry, the kind that leaves croissant crumbs everywhere. I know the next obvious question is “so, can I use this for a pie dough?” but I don’t advise it. It is too soft. It will get soaked and deflated under all of that heavy baked fruit. It is at its best when it is free form, just like this.

Serves 6

For the pastry:

1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes

1/4 teaspoon salt

8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again

1/4 cup sour cream

2 teaspoons fresh lemon juice

1/4 cup ice water

Filling:

1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds

1 tablespoon plus 1 teaspoon olive oil

1 medium garlic clove, minced (about 1 teaspoon)

1/2 cup ricotta cheese

1/2 cup (about 1 ounce) grated Parmesan cheese

1/4 cup (1 ounce) shredded mozzarella

1 tablespoon slivered basil leaves

Glaze:

1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.

Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

My Role as a Culinary Chameleon and My Never Ending Craving for Lamb

When doing an inventory of my closest friends I would say that 95% are vegetarian, 1% are vegan and the other 4% are omnivores.  I am a culinary chameleon (different from a Karma Chameleon sang by my brother, circa 1981 in a Boy George Look-Alike Contest--- yes, you read that correctly.)

Just like the little green gecko like creature, a culinary chameleon adapts to the lifestyle of those around her.  When I am with my veganites I have no problem giving up animal products.  I enjoy raw food with the best of them.  Last summer I did not eat meat for three months because of who was in my company.  I was happy.  Last night I made meatless Monday montage of sushi, white bean dip, carrots, dycon and broccoli.  Just like last summer and the three months of only veggies... I was happy.  I was fulfilled.  I craved nothing more than the vegetarian dishes that I had eaten.  Until...

An hour after my meatless Monday meal I had a chance encounter with a friend that had experience his own montage except his included quail, sausage and lamb.  The quail and possibly even the sausage I can live without but not the lamb.  Ah, lamb.  The one meat that I cannot give up no matter how fulfilled I am.

While walking home for the next 10 blocks I fantasized about a dish I used to get a small Turkish restaurant in Southern Virginia (yes, there were Turkish restaurants there they just called them "Mediterranean".)  At Arzu, they made this amazing Yogurt Kebab that I have yet to replace or recreate perfectly.  According to the chef, they marinade the lamb for days in olive oil and spices and then cook covering with rich yogurt, serving it over a bed of pita and spiced tomatoes.  I would fast for days before I ate there so I could manage to eat each piece of meat that they served me. 

I have my own version of this dish and not made it in a while.  I think the time is nearing soon.  Very soon! 

I actually marinade my lamb dish in yogurt.  Yogurt as a marinade is one of the oldest ways to tenderize meat. Here boneless lamb shoulder sits in a garlicky mixture for at least 2 hours, but preferably overnight.

Yogurt Kebab
2 pounds boneless lamb shoulder
1/2 cup plain whole milk yogurt for marinade, 1/2 cup strained or Greek Yogurt for top
2 cloves garlic, crushed
2 teaspoons salt
2 tablespoons lemon juice
1 teaspoon ground coriander
1 tablespoon olive oil
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 tablespoon of oregano
Tomatoes cooked down with garlic and butter
Pita Bread

Lamb1. Cut the lamb into 1-inch cubes, discarding any fat.
2. In a large bowl combine the yogurt, garlic, salt, lemon juice, coriander, oil, cayenne pepper, and black pepper. Add the lamb and stir well. Cover and refrigerate for at least 2 hours and for as long as overnight. (I prefer over night)
3. Cook meat over broiler or on grill.  Cook the lamb until it is browned on the outside but still pink in the center.

The Bottom and TopMix the yogurt with the remaining salt and pepper and a squeeze of lemon.   
Line the plate with soft pita.  Cover pita with tomatoes reduced down with butter, garlic, oregano, salt and pepper.  Arrange the kebabs on a serving dish, pour yogurt on top and serve hot.

Best enjoyed with a rich red wine, great music and in the company of other meat lovers. 

Culinary MacGyver

Last night, amidst a salt and crunch craving, I tested my girl scout skills of the kitchen. I am embarrassed to say what I wanted was a chip--- you know, the carb filled,salt slathered, often processed version of a snack. But the healthy gal that makes smart decisions wouldn't even justify a trip to TJ's for the organic baked kind. If I wanted a salty snack I was to make do.

All I could find in my cabinets that had the characteristics of something that might partially work was seaweed. Hmmm--- what happens when you roast seaweed? Well, my friends, of you brush with a mixture of sesame oil and wasabi you get an addictive sea vegatable chip that is sure to satisfy a crispy craving.

As I contemplate what I want to be when I grow up I wonder what one said eagle scout cook can do with these resourceful skills? How do you translate this to a vita or resume? This skill, coupled with my ability to remember the lyrics of every song I have heard since circa 1978 must be of value somewhere... Right?

A Sweet Experience

So last week we got an office call from NPR wanting to use our client, Penny Karas from Hello Cupcake to replicate a 26 page brownie recipe from the Pentagon.  The taping and segment was fun (sans me looking slightly busted in the background of the picture) but the brownies were horrible.  Made for soldiers and the ability to keep for 3 years, these dry treats were not my go-to dessert.  This whole experience got me thinking about life and brownies and what makes each sweet.

 1- Ingredients must be real.  Seriously, put the shortening (and the lies) away. No need for low-fat.  If you are indulgent, be indulgent.  If you are ______ just be that.  I hate a fake anything.  So many people try to be something that you are not.  If you are a nutty brownie, be a nutty brownie.  Really. 

2- Each must have a resting state.  Brownies are best pulled out of the oven 5 minutes early and laid to rest on a cooling sheet.  Sans the cooling sheet, I think the same applies to people.  I got my 5 minutes waterside in RI this weekend.

3- Brownies are best shared with others.  In my family food=love.  Share your baked goods and your day with others.  It is certain to create a sweeter scenario!  

To keep with the theme, NY Times published a book review from Kate Moses' "Cakewalk" that explores finding the sweeter things in life.  Included was this recipe.  The food writer failed because she was impatient.  She did not let the brownies rest.  Ah, if I was a week earlier publishing my rules on brownies her sweet treats might have been sweeter. 

Chewy Fudge Brownies

Time: 1 hour, plus several hours’ resting

1 1/2 cups unsalted butter, plus more for greasing pan
1 1/2 cups walnut halves (optional)
9 ounces unsweetened chocolate, chopped or broken into small pieces
3 large eggs
1 teaspoon salt
2 3/4 cups sugar
1 tablespoon vanilla extract
1 1/2 cups unbleached all-purpose flour.

1. Heat oven to 350 degrees. Butter a 13-by-9-inch glass baking pan. If using walnuts, spread on a baking sheet and toast in oven until fragrant and lightly browned, 8 to 10 minutes. Let cool.

2. Melt butter in a small saucepan over low heat. Remove from heat, add chocolate, and cover pan until chocolate is melted, about 10 minutes. In a mixing bowl, whisk the eggs, salt, sugar and vanilla just until thick, creamy and beginning to lighten in color.

3. Whisk the butter and chocolate until smooth, then mix into the sugar-egg mixture just until well combined. Using a spatula, fold in the flour, using as few strokes as possible, until it disappears. Fold in the walnuts, if using. Spread the batter evenly in the baking pan.

4. Bake for 25 to 30 minutes, checking after 22 minutes to avoid over-baking. When the tip of a knife inserted in the center comes out with moist crumbs, but not liquid, remove brownies from the oven. Allow to cool to room temperature, then cover and leave in the pan for several hours or overnight before cutting into squares. Store in an airtight container.

365 Days

365 days ago I had just returned home from being with family after my mother was ill.

365 days ago I had just created amazing foods for the graduation of a dear friend including my now famous cantaloupe and asparagus salad.

365 days ago I had just turned in my last set of grades at VA Tech and Radford University.

365 days ago I was beginning to prepare my little house at 409 in the 24141 zip code for sale.

365 days ago I was there preparing this dish below for dinner.   It was amazing. 

A lot can change in 365 days... but when you look at, a lot is still the same.  Tonight I will prepare this dish again.  On K.  In 20037.  I will add more lemon.  It will still be amazing.

Asparagus, Goat Cheese and Lemon Pasta
Adapted from Bon Appetit

1 pound spiral-shaped pasta
1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
1/4 cup olive oil
1 tablespoon finely grated lemon peel
2 teaspoons chopped fresh tarragon plus more for garnish
1 5- to 5 1/2-ounce log soft fresh goat cheese (the pre-crumbled stuff will not melt as well)
Fresh lemon juice to taste (optional)

Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests. Add asparagus and cook until firm-tender, another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water.

Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season generously with salt and pepper, and lemon juice if you feel it needs a little extra kick.

Food for Thought or Sometimes a Gal Needs Sugar

In the midst of a very challenging week I found this on my desk.  Baked by my colleague, KC, this was the only thing that made thoughts flow from my head to that keyboard pictured.  Nothing clears writers block like peanut butter, chocolate and cheese.  Just sayin...

KC and the Sunshine Yielding Cheesecakes

1 1/2	cups All Purpose Flour
1/3	cup baking cocoa
1	cup packed brown sugar
1	teaspoon baking soda
1/4	teaspoon salt
1/3	cup Vegetable Oil
1	cup water
1	tablespoon white vinegar
1/2	teaspoon vanilla
1	egg
1	package (8 oz) cream cheese, softened
3/4	cup Peanut Butter
1/3	cup granulated sugar
1/3	cup powdered sugar
1/4	cup  peanut butter chips
1/4	cup semi-sweet chocolate baking chips

 

DIRECTIONS

1.	Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
2.	In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not overmix).
3.	In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy.
4.	Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter chips and chocolate chips.
5.	Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool.