Just a little Chaos and Chicken

CopyCats...

2010-12-13T11:31:00.000-08:00

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...

2010-12-09T09:28:00.000-08:00

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

2010-12-06T13:02:00.000-08:00

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

2010-11-14T18:15:00.000-08:00

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

2010-11-05T14:46:00.000-07:00

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

2010-11-02T17:19:00.000-07:00

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?

2010-09-29T14:51:00.000-07:00

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?

2010-08-03T08:00:00.000-07:00

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?

2010-08-02T07:35:00.000-07:00

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

2010-06-30T05:24:00.000-07:00

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

2010-06-29T07:27:00.000-07:00

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

2010-06-21T15:44:00.001-07:00

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

2010-05-26T05:22:00.000-07:00

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

2010-05-18T05:52:00.000-07:00

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

2010-05-14T12:38:00.000-07:00

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.

The Vegan Experiment. Part 2- Friends, Family and (vegan) Food

2010-05-10T16:48:00.000-07:00

Yes, there has been a considerable gap in the Very Vegan posts. To be quite honest, I wasn’t quite sure how things were going to go. I’m happy to report, the experiment is going quite well.

Much has changed, including...

1. My tastebuds (always highly functional, now 10x better!)

2. My digestive system (of which I will spare the details...but good, for the most part)

3. My cooking creativity (inspiration provided by SDP, my new library, and hours of standing over the Whole Foods salad bar)

I have spent the past month enjoying fabulous food, stocking my vegan pantry and adding to my new collection of veggie cookbooks. SDP and I have been having so much fun scouting the best places in DC to find vegan fare. I have replaced guilt-laden beef burgers (and a distant memory of my “last supper” two colleagues insisted on taking me to at Ray’s Hell Burger prior to the initiation of Very Vegan) with eco-friendly, fresh, satisfying lentil veggie burgers (as enjoyed with SDP yesterday).

The highlights of my month …

Two days into starting my vegan experiment my mother was in town. I had avoided telling her over the phone. What was she going to say? Would she roll her eyes? Another diet?! This, of course, was my own paranoia. She not only accepted my decision, but together we caught up over coffee and an amazing, Saturday morning brunch at one very vegan friendly eating establishment in DC, Le Pain Quotidien.

One and a half weeks into my diet I was invited to my Aunt Kitty and Uncle Tom’s home in Baltimore for Easter. Put simply, I was nervous. My family is known for preparing wonderful food (but neither Kitty or Tom is vegetarian). I was fearful I would either have to sacrifice my experiment or be a rude guest. A phone call the day before Easter calmed my fears.

My Uncle Tom would be preparing a vegan meal (for me?!?). The day was filled with conversation, laughter, and cooking and what resulted was one of the best menus I’ve ever had (vegan or non-vegan). I must share…

Very Vegan Easter Menu:

~Mesclun Greens with a Citrus-Garlic Vinaigrette

~Bean Curd with Tomatoes and Cilantro*

~Punjabi-Style Cauliflower and Potatoes with Ginger*

~Paired with an Essay Reisling

~Dessert of Vegan Cupcakes from Hello Cupcake

*Bean Curd (Tofu) with Tomatoes and CilantroPut 3 Tbsp of the oil in a nonstick frying pan and set over medium heat. Put in the bean curd cubes. Saute, turning the cubes around for 6-7 minutes, or until they are golden on most sides. Remove with a slotted spoon. Add the remaining tablespoon of the oil to the frying pan. When hot, put in the white slices of scallion, ginger, and garlic. Stir for 40 seconds. Put in the muschrooms. Stirfor 30 seconds. Put in the cilantro. Stir and fry for a minute. Now put in the tomatoes, vinegar, sugar, and peas. Stir a few times and bring to a simmer. Cover, lower the heat, and simmer gently for 5 minutes. Add the green portion of the scallions and the sesame oil. Toss and turn off the heat.

1 lb medium been curd (tofu), cut into 1-inch cubes
4 Tbsp peanut oil
2 scallions, cut crosswise into fine rounds (keep white and green parts separate)
1 piece of fresh ginger, peeled and very finely chopped
4 medium garlic cloves, peeled and very finely chopped
5-6 medium mushroom, sliced
1 well-packed cup coarsely chopped fresh cilantro
3 medium tomatoes
2 Tbsp soy sauce
½ tsp salt
1-2 tsp chili paste with soybean
1 tsp rice vinegar
½ tsp sugar
1 c fresh or frozen defrosted peas
1 tsp oriental sesame oil

Spread a double layer of paper towels out on a board and lay the bean curd cubes on it in a single layer. Put another double layer of paper towels on top and then invert a large plate over the bean curd cubes to press out some of the water. Leave for 30 minutes.

Punjabi-Style Cauliflower and Potatoes with Ginger

Peanut or canola oil for shallow frying
1 lb boiling potatoes, peeled and cut into thin slices
1 head of cauliflower, cut into delicate florets
1 Tbsp peeled finely chopped fresh ginger
¼ tsp ground turmeric
¾ tsp salt
¼ tsp cayenne
1 tsp ground cumin
1 tsp ground coriander
2-3 Tbsp coarsely chopped fresh cilantro

Put the oil in a large frying pan and set over medium heat. When it is hot, put in the potatoes and fry until they are golden and almost tender, about 10 minutes. Lift the potatoes out with a slotted spoon and drain on paper towels. Turn the heat to mediu-high, put in the cauliflower florets, and fry for 3-4 minutes, until they are golden brown. Lift the cauliflower out with a slotted spoon and drain on paper towels. Turn the heat off. Remove all the oil from the frying pan except for 3 tablespoons (the extra oil can be strained and resused). Turn the heat to medium-high and put in the ginger. Stir for 10 seconds. Now return the potatoes and cauliflower to the pan. Turn the heat down to medium. Put in the turmeric, salt, cayenne, cumin, and coriander. Stir gently to coat the vegetables with the spices. Add 3 tablespoons of water. Stir once and cover the pan. Turn the heat down to low and cook very gently for 4 minutes. Add the cilantro and toss gently. Serve hot.

Both recipes come from Madhur Jaffrey's World Vegetarian. This is a fantastic vegetarian cookbook (most recipes are vegan) and became part of my collection the week after Easter.

Next up… Travel and Staying on the Very Vegan Wagon

Green is not just for Guacomole

2010-05-10T06:07:00.000-07:00

They say it is not easy being green but this time of the year it really is. Yesterday as I clipped my favorite plant, the Hosta (I know, I do not have a yard and I am obviously clipping public property. Do you think if I get arrested in I can plead amnesia or insanity and say I reverted back to my yard circa Summer 09 in 24141?), I thought about the vibrant color and how I can incorporate the lime and rich greens into my menu this week.

Then, as a gift from the foodie gods, I ran across this recipe in the NY Times this morning for asapargus pesto. It reminds you that pesto does not have to be made with basil ... just like bean dip can be made with Edamame or Lima Beans, also green friendly foods. *See Eda-mommy Dip on Chaos*

Asparagus Pesto

Salt
1 pound asparagus, trimmed and cut into 2-inch segments
1 clove garlic, or more to taste
1/4 cup pine nuts
1/4 cup olive oil, or more as desired
3/4 cup freshly grated Parmesan cheese
Freshly ground black pepper
Juice of 1/2 lemon, or to taste.

1. Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.

2. Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).

A Typical Sunday Feeding the Soul and Stacey

2010-05-09T19:05:00.000-07:00

I try to be spontaneous. I hate it when people predict me. I despise the concept of a box. But on Sundays, my friends, Sundays I have always been as predictable as the paper delivered to my doorstep. As square as the box my latest shoes arrived in. The characters and recipe in a Sunday meal might be spontaneously chosen but the core ingredients are a foundation that I rarely stray from--- food, friends and fine reading.

And for this Sunday's meal...
For the character I chose a G*. A G who loves good food and words as much as I. A G who showed up while I was working at my client's shop--- Hello Cupcake. A G who is always up for a trek across town. A G who saw a run down building and immediately imagined (as I) a loft and restaurant downstairs run by a S. A G who told me today we should form a band called G and the M Ds, with a straight face and I am certain meant it.

The food was brought to me in the form of lunch eaten at Bus Boys and Poets, on 5th and K. I had an amazing Veggie Burger and Sweet Potato Fries. Served with sprouts, avocado and vegannaise on a chickpea bun, this burger competed closely to the one that I had three weeks ago at another District favorite--- Open City. As a fan of the BBand P 14th and V location, I equally loved the new location near Union Station. In a brand new building, the atmosphere was a little more modern than V but the decor was still eclectic. A combination of coffee shop, bar and restaurant... throw in a little retail and it is the perfect combination of food, books and my favorite two types of beverages. The crowd was diverse and the food was the same--- amazing. The service was a little slow but hey, it was Mother's Day and I am learning to be more forgiving**.

The words, well they sprinkled in all day... they were found in The Post, NY Times. A Plethora of magazines on Food, Fashion and Wellness (or scripture as I call it) at the Church of Barnes and Noble. They were also found in great conversation exploring life and love and pursuit of all things food. And finally in the form of lyrics in new tunes from indie bands such as Horse Feathers and Local Natives.

Add a very tasty Bloody Mary to the mix, four miles of walking and all that reading... I was on my couch napping by 5 p.m. Predictable or not, Sundays are a day of rest, rejuvenation and really, whatever makes you happy.

* Not to be confused with my two other G's. One, though often there in spirit, words and lyrics is AWOL in physical sense on most of the seven days a week. One is never around on a weekend and this one, well, this one is a predictable, reoccurring guest star on a weekly basis.

**On Saturday I was slightly less forgiving when I sat for 20 minutes at a restaurant I will not speak of on 17th without any service. It is just like the kid's fable, Little Bunny FooFoo, "I'll give you three whole chances" or in baseball terms, "Three strikes you are out." Right now they are 1.75 chances/strikes out.

Silky Cheesecake, Soy Spill and Stacey's Version of Pizza in the Raw

2010-05-04T03:42:00.000-07:00

Once upon a time, this weekend, I checked out a new vegan/raw cafe in Dupont--- Cafe Green. Owned by the same people who do Java Green, this 17th St cafe is sure to be a hit to Washingtonian vegetarians.

Normally I get annoyed when I do not have full control over my order but my dining companion's choices proved tasty. We sampled a lentil burger, a raw pizza, baked (or not so baked) fries, and various Asian inspired items on a sample tray. Even though I negated ordering dessert I had to share in the amazing vegan chocolate cheese cake (see right). It was seriously the best dessert I have had in a while. (Truthfully, I am still thinking about this creamy creation, 3.7 times today to be exact).

The food was not only great it inspired mimicking. On Sunday night I found myself trying to re-create the pizza crust. I made mine with lentils (as the waitress explained was in the version I tried) but I think I did not soak them long enough. Below is a recipe I will try as soon as my lentils have "spouted".

__________________________________________________________________

Raw Pizza Crust

1.5 cups lentils, sprouted 2 tbsp olive oil 1/2 cup carrot pulp or grated carrot 1/2 cup flax seeds, soaked Spices and herbs to taste

Place the lentils in a mixing bowl, drizzle oil (olive is good) over them, add the flax seeds and carrot pulp. Mix with a large spoon. Then scoop the groats into a food processor or blender. With the blender, you may want to add a little liquid.

Coat a solid cookie sheet with oil, and scoop 3 or 4 big scoops onto it a mound about six inches in diameter. If the dough is sticky, use filtered water to moisten your hands.
Shape the dough into a rough square and flatten. Smooth the top and edges to form a ten inch square, checking the depth by inserting a knife. It should be the same depth as the edges, 1/4th to 1/2 inch.
Dehydrate at 100 degrees for about eight hours, until the crust is dry enough to transfer. Lift crust with a spatula and transfer to a mesh dehydrating rack for faster double-sided dehydrating. Dehydrate for another eight hours. When done, crust should be very dry.

_________________________________________________________________

The pizza we ate (that was both raw and TINY) was served with raw bread, sun-dried a little tomato sauce, basil & onion. Despite the size (seriously, did you see the other food ordered?) it was quite tasty!

Overall, I give Cafe Green a B+. There food is great but their service could use a little seasoning. (Please note if the waitress had not spilled soy sauce on my I would have given them an A.) I will definitely return, soon. This time for dinner... there was a curry dish that has my name all over it!

Visit Cafe Green at 1517 17th St Nw (between N Church St & N P St)

Lads who Lunch. . .

2010-05-03T08:16:00.000-07:00

Dear Jamie Oliver:

I think I may possibly be in love with you.

What I am certain of:

I do love your accent. I adore how you say pasta (to be read PAST-a). I love your organic way of growing and cooking. (Give a man a shovel, a spatula, have him sing a song or play any sort of instrument and I am known to weaken)

I do love how passionately you chop your veggies. Most of all I love what you stand for and I DEFINITELY love your latest initiative--Food Revolution. Please keep spreading your mindset one state, one school system and one young person at a time. You are showing us that 1) Reality TV isn't all bad, and 2) One person (with a TV camera and a Rolodex) can make a difference.

xoxo,

sdp

We had a healthy (no pun intended) debate recently in my office about California's decision to remove toys from Happy Meals more than 450 calories. As a person that vows to make her (potential) future child crave sushi and brussel sprouts, I bet you can guess what side of this regulation I was on :)

We are past the point of changing how people eat one person at a time. Sure we can educate them but until there is more regulation from states, governments and school systems on healthy standards the majority of American's will continue to eat what is the least expensive and easiest to get. Well, that is unless they live in DC. A trip to Wholefoods on P Street will show you that almost every Type A Washingtonian does care about eating healthy and organic without any reservations about price, distance or the VERY long lines to get there. Initiatives like Jamie Olivers', Michelle Obama's and the state of California are a start in a very long journey to a healthier US.

A Whole Lot of Inspiration

2010-05-02T20:33:00.000-07:00

Sometimes when I am not sure what to cook I wander around Wholefoods. I hate to admit that I am my mother's daughter and LOVE a grocery store. Especially if the grocery store is nice and full of gourmet ingredients. I rarely go with a list but always an open mind. As most of you know, on Sunday's I prepare several "scoop-able" options for the week so that I make good choices when I am busy. I am a habitual breakfast and lunch packer! When I am at a loss for culinary inspiration I hit the salad bar at Wholefoods for ideas. (Sometimes I have to purchase a scoop to taste for ingredients). One of my favorite's is their Curry Tofu Salad. I finally re-created it tonight borrowing a recipe online and adding a dash of Stacey to the mix.

Curry Tofu Salad

Serving Size: 4

Ingredients:

2 packages Tofu, extra firm, diced and seasoned with 27 Seasoning from TJs

4 tbsp. Olive oil

1 large Red bell pepper, finely chopped

1/2 cup kale

1/2 cup chopped asparagus
1/2 cup shredded carrots

1/2 tsp. Ginger powder

1 tbsp. Curry powder

1/2 tbsp. Soy sauce

1/4 tsp. Salt

1/2 cup Coconut Milk

1 tbsp. Lime juice, fresh

1 bunch Green onions

1/2 cup Raisins

1 package Almonds, slivers, honey roasted

Directions:

1. On a baking sheet add seasoned, lightly brushed tofu. Bake at 400 for 15 minutes. Cool.

2. In a separate bowl, add curry powder, ginger, soy sauce, salt and coconut milk.

3. Mix everything in a bowl, and add raisins, shaved almonds, green onions, and lime juice at end. Stir.

Pecan Stacey Shortcake

2010-04-29T05:38:00.000-07:00

Yesterday for I made Pecan Shortbread Strawberry Shortcake an intern lunch. Until recently I have never encountered people that hesitated trying my food. I ask you, should I have a complex?

In previous jobs and at my business, my colleagues and staff begged me to cook. They would remind me of their birthday to ensure a cake, one that fit their very specific preferences of course! On Saturdays at Encore we had Soup&Salad Saturday--- even people that were not working came in to eat and share recipes. And now, my friends, I get slight hesitation.

Though there was initial pause, I made everyone a bowl (I am a little stubborn and I used real butter folks!) I believe that the votes are in--- Epic likes Pecan Stacey Shortbread! The recipe borrowed from my friend Jacob was only altered slightly to be a little more healthy. Hopefully this tasty dessert will lead a more Stacey Cook/Bake friendly workplace. Only time will tell...

Pecan Stacey Shortcake
Biscuits
2 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
8 tbsp cold unsalted butter, but into cubes
2/3 chopped toasted pecans (or walnuts, almonds - whatever nut you want to use)
1 cup heavy (whipping) cream

Preheat over to 375 - spray a baking sheet. Combine flour, sugar, backing powder, nuts, and salt in a bowl. Use a pastry blender (or fingertips) to work the butter into the dry ingredients until you have a crumbly, coarse meal with some pieces of butter still showing.

Add the cream in a slow steady stream wile continuing to blend - you may not need all the cream (though I have) - the dough should be moisten but still have a few loose crumbs

You are suppose to roll out the dough and cut - who has time for that - Paula Dean doesn't even do it for her biscuits. I just scoop them as big or small as I want onto the pan. Brush with cream and sprinkle with sugar

Strawberries
2 pints strawberries, washed, and cut up
1/8 cup honey

For Whip Cream
1 cup heavy (whipping cream)
cinnamon to taste
1 Tbsp sugar

Mix on low and then gradually increase speed as cream gets foamy and form peaks.
All can be made the day before - biscuits need to be completely cool before storing the.

Served on an Epic blue plate, I believe this dessert was not only well made and tasty, it was branded perfectly for my workplace.

Pad Thai, People I Missed (and Pate)

2010-04-27T17:40:00.000-07:00

This week's post is brought to you by the letter P.

Last night I made Pad Thai... in my pad on K. With G. Who I have missed more than I thought I would. It is interesting how someone that was not a part of your life 9 months ago can leave a void when they are gone for 4 days... especially when the 4 days have been frosted with chaos with a dash of crazy.

The Pad Thai was flavorful and so was the conversation and the tunes. Sprinkled with broccoli, shitake, garlic, good humor and Mumford and Sons--- some of the dinner, conversation and music lingered over into today.

K Pad ThaiRice Noodles
4 tablespoons Rice Vinegar
2 tablespoons Soy Sauce

4 tablespoons Peanut Butter

4 tablespoons Tomato Paste

1 tablespoons of Olive Oil

Dash red pepper flakes

Garlic, 2 cloves

Broccoli

Shitake

Scallions
Basil

Crushed cashews

Cook the rice noodles and move to the side. Saute cashews, broccoli, shitakes with garlic and sesame oil. In another pan add peanut butter, vinegar, soy and tomato paste. Add water to thin. Add sauteed veggies and noodles. Serve with chopped scallions, basil and cashew. Best eaten with crisp white wine.

My Pad Thai is a little different, much like everything I do. It is more a cross between peanut noodles and traditional Pad Thai.

(Conversation centered around music, Nashville and a weekend check-in. Mumford and Sons can be downloaded at iTunes--- a special thanks for L and another G for turning me onto them.)

And to follow the P movement and my need for alitterations to be in threes, recently I have been into Pate. Yes, pate. Specifically Salami Pate from Brabo or Country Pate from Grape and Bean---both in Old Town, or the OT as I call it. It is not vegan, vegetarian or healthy but it does intrigue me. Look for recipes coming soon from me and my colleague KC as we experiment with this new culinary delight.

A Tale of Various Farmers, a Sheep, a Goat, a Cow and One Happy Gal

2010-04-25T08:12:00.000-07:00

Sometimes it is the most simple things in life that make you smile.

For instance, after a very challenging week all it took was cheese to make this gal feel normal again. Cheese and an afternoon spent with someone that makes me laugh like no other. These two things made my Saturday afternoon a little less gloomy, a little less grim and and a lot more gratifying.

After a late lunch at my favorite West End spot, Founding Farmers, where I ate amazing Fried Green Tomatoes, we headed to check out a semi-new cheese shop in PennQuarter, CowGirlCreamery. The creamery has a history in California but the DC retail space is fairly recent. It is beautiful! Stocked full of gourmet food and artisinial cheeses... this is a very Stacey place.

When you enter the back of the space there are various employees sampling just about anything you want. They are very knowledgable about the product and extremely friendly.

We sampled an aged goat cheese, a nutty cowsmilk cheese and an amazing sheeps' cheese called "Lamb Chopper." I also sampled a soft cheese that was compressed with herbs by the cheese maker's wife. It was as artistic as it was tasty... apparently she spends hours on each wheel.

This place is also filled with other non-cheese goodies, including olives and pickled treats, a small selection of cured meats, wine and a surprisingly large selection of craft beers. There are also some nice wine glasses, cheese knives and cutting boards, and some magazines and books for folks looking to expand their knowledge of cheese and cheese culture.

When I was reading YELP reviews on gal wrote, "I wish I could live at the CowGirl Creamery." I had to laugh, as a cheese lover I could relate but I just wish I lived closer by. Regardless of my neighborhood, I will make sure to make my way to Penn Quarter SOON to re- visit this wonderful den of dairy.

Try it for yourself at 919 F St. NW (between N 10th St & N 9th St

www.cowgirlcreamery.com

She Ate, He Ate but were they both really "eating"?

2010-04-21T18:37:00.000-07:00

Men are from Mars and Women are from Venus.

This morning I read an article in Newsweek while riding the Metro that says, "Women connect food to their hearts. For men, it's a different organ." Surprise, surprise. We are different, yeah, yeah. Another case of he says tomato, she hears avocado.

She Ate, He Ate explores food inspired memoirs and the differences in those written by men and women. It explains that women write about food as a substitute for love, while men write about food as a way to brag about sex. "I was sad then I made brisket and felt better." As an emotional cook, I could not help but to relate.

I had to laugh when I read, "According to celebrity chef Mario Batali, 'There's two ways to make someone happy—both are by putting something in them.' " I immediately went into The Office (even though I am not a loyal watcher) mode and heard, "That's what she says."

I must be the last foodie in the world to hear of blog inspired book about to be released called Cook to Bang: The Lay Cook's Guide to Getting Laid, by Spencer Walker that proves this theory. His blog has this incredible list of recipes that in one way or another are supposed to turn your late night into a "I made eggs for breakfast". There are great one liners such as-- "Tap that Ass-paragus." Crass or not, I think it's hilarious!

I have to admit that I see cooking as more poetic and a more creative task but am happy that no matter if you are male or female, from venus or mars, we are all putting a metaphorical spin on my favorite two past times: cooking and eating.

5 Things that Make this Foodie Happy

2010-04-20T16:43:00.000-07:00

It is Wednesday and I am happy to report that I have already been delighted at least 5 times, culinarily (tm sdp) speaking.

Just a few of the things that have made me happy, thus far:

1. One Falafel Pita from Zorkafor's SandVeg.
I have walked by this place 400+ times less than one block from my office and never stopped. This week I did. Delightful service, delightful food, delightful price. Plus they had an entire bar of veggies and sauces you could add.

2. A Dozen Muffins Eaten By My Intern.

I made super healthy, Stacey style buckwheat, bran carrot zucchini nut muffins for the office. No one would eat them. No one but Bobby. Good ole' Bobby (Bert or Bob). And he has eaten all of them. He may just feel obligated but I secretly think he really likes them. Either way it makes me happy (but concerned for his digestive track).

3. Bacon Wrapped Scallops.
Served with horseradish dip. At a party with free wine. Eaten while meeting great new gals.Done. Done. and, Done!

4. Cherry Chocolate Chip Soy Ice Cream.

Last night my Minnesotian BeFri made me buy it. And the Mango Soy Icecream. And watch Reality Bites for the second time in three days. I have a love/hate relationship with her (says the gal still snacking on the frozen treat, thinking of Ethan Hawke).

5. Serious Eats Blog.

My colleague sent this to me, hours ago. I am inspired to make many, many things. Tonight. Instead of doing all the things I should do. Love it. Love her. Love procrastination.

Ode to Annie Kays...

2010-04-19T07:37:00.000-07:00

Located in the previous zip code was my favorite health food store. At Annie Kays, I would purchase all kind of things, daily when it was across my business, including Chunks of Energy (previously blogged about circa summer '09). Here in my new zip code I am surrounded by health food stores/nice grocery stores but none that carry my favorite, chocolate-like variety of this product.

On Sunday, reminiscing about my dear friend Paula and her carob coated treats I created my own.

Finally, FINALLY!! I have constructed a recipe that is so close to the real thing I feel like I am standing on Main Street across from my old business, leaving what was formerly known as the Coffee Mill with something-like-an old friend, (probably after an amazing yoga class at Omkarra), before heading up the hill to a little cottage house located in 24141. For a brief moment I go there... a little reminiscent and a little sad. Minutes later, circa reality, I was back to the present and realizing that I love my Chaotic Kitchen on K, my homemade energy bars and my new life filled with many new people, places and things. I am glad I can re-create memories with food but on a daily basis I am more and more sure that some things are better left in the past...

The recipe, tm sdp, is as follows.

Chunks of Energy 20037 Style

Ingredients:

¼ cup coconut

1/8 cup almond butter

¼ cup fig

1/8 cup dried cranberries

¼ cup carob chips

¼ cup walnuts crushed

1/8 cup quinoa*, not cooked

Directions:

Melt carob chips and almond butter, stir the in the remaining items. Place in casserole dish about 1 inch thick and refrigerate. Cut into 1 inch chunks. Keep refrigerated. *The quinoa adds added protein and amazing crunch... kind of like a healthy nestle crunch!

Learn it. Love it. Spread it like the gospel (to health foodies, of course).

From Novice to Natural

2010-04-16T05:45:00.000-07:00

Last Saturday I was invited to a dinner party that was not only entertaining but also educational and interactive. The host taught the guests to make sushi and as he fluttered around socializing, sushi virgins created what we would later eat for dinner. Since I have made lots of sushi (and I am a doer and slight control freak) you would have thought I would have been more of a help but instead I sat on the sidelines (of the bar) and watched my new friend Adam go from timid to (Sushi) tyrant. In one hour he created our meal, developed a new skill and provided lots of entertainment.

Sushi Making in Through the Eyes of a Novice

As a sushi novice, making my first roll was quite intimidating. This might be rooted in the fact that the only people I have ever seen making sushi were Japanese chefs; usually wearing an official-looking happi robe or apron with a matching Samurai-inspired headband. Looking so authentic and focused, I always felt that I should have to apprentice with one for years, learning important “wax on, wax off” techniques, before I should be allowed to pick up a bottle of rice vinegar.

Encouraged by my friends, sans apron or headband, I took to the bamboo rolling mat and added the sticky rice to the seaweed sushi wrap. Being a perfectionist, applying an even, thin layer of rice to the wrap proved to be the most difficult part of the process. But after a few tries, the technique came to me as if Japanese ancestors were guiding my rice paddle; well, wooden spoon to be exact.

Once the rice was down, it was as simple as adding my ingredients of choice and rolling the sushi. My favorite combination was a more standard salmon, avocado and red pepper mix, but I was introduced to a tasty avocado, apple and pear combo that was a hit with my vegetarian friends.

I noticed that regardless what the roll looked like to start, once it was cut it into pieces; they all looked as if a sushi master had been making them to order. Honestly, I was so impressed with myself that I appointed myself “Sushi-Sous Chef” and rolled the night away!

In one evening, I went from someone who just recently started to love sushi to someone who can make it on my own with relative confidence. Now all I need is a headband and a set of Ginsu knives and I will be unstoppable!

Thanks Adam for your amazing rolls, entertainment and a re-count of the evening! KN- Thanks for being a delightful host and engaging us in such a fun evening.

(See below as Adam takes us through the rice,
the rolling and cutting the right way.)

Turkish Delight...

2010-04-15T08:32:00.000-07:00

Once upon a time, circa Good Friday I discovered a new culinary attraction.In Georgetown, across from Dean and Deluca, is my new favorite fast casual DC Restaurant, MorsoExpress. Clean and contemporary décor matches the fresh and flavorful food they serve. Customers can make their own wraps, salads and flat bread including selections such as kebab, Fatoush salad and a Turkish brick oven flatbread swiss chard, herbs & goat cheese.

On that very good Friday, I had an amazing pistachio lamb wrap with tabbouleh salad that I am still dreaming about (seriously, last Tuesday and this Wednesday night). The owners are adorable, savvy business men that pride themselves on using fresh ingredients (including grass fed beef and lamb), great customer service in a welcoming environment. I cannot wait for the parent restaurant to open. Morso, which is slated to open at the corner of Potomac and M streets in September, will be a Mediterranean spot serving small plates with a modern Turkish influence.

Visit Morso Express at 3277B M Street NW!

The Vegan Experiment. Part 1 – Flirting

2010-04-13T06:19:00.000-07:00

It all began 1 month ago, in a whirlwind of brain activity and an email to a friend (an inspiring foodie you may know). I checked in with my gal pal Stacey and asked “Do you think I’m crazy to go vegan?” That week I had been inspired by an episode of Oprah and a recently released book by an animal-loving vegan celebrity. My curiosity and my impulsive personality exploded and I purchased a couple cookbooks* to “research” the vegan lifestyle.

The announcement of my vegan experiment came as a shock to some. This decision was after only a few days of research and and contemplation. It was an easy decision. I have spent years as a diet-obsessed food lover (this equates to a guilt-ridden food lover). As a recovering low-carb dieter I am now perplexed at how one eats carbs (albeit whole grains) and doesn’t gain weight. But recently I began feeling a disconnect from my body and the food I put in it. I needed a change. This was the change I needed.

*The Kind Diet by Alicia Silverstone

Not pictured: Vegonomicon. The Ultimate Vegan Cookbook by Isa Chandra Moskowitz ; Terry Hope Romero

Up Next - Bringing the diet home to meet the family.

Curry Veggie Salad

2010-04-11T18:39:00.001-07:00

This weekend has been full of spice, flavor and color... from the food that I ate, to the items I purchased and most of all the people that I shared my time.

For the grand finale on Sunday evening I prepared a salad that was reflective of this weekend's theme.

Curry Veggie Salad

1 red potato thinly sliced

1 zucchini thinly sliced

1/2 onion thinly sliced

1/2 cup kale, ribboned

1 garlic clove minced
1 tablespoon curry

2 tablespoons coconut milk

Salt and pepper

Saute the veggies in EVOO but allow them to remain firm. Add in spices and coconut milk with 2 teaspoons of water. Remove from heat and toss. Best served cold.

Locavores and Love...

2010-04-10T17:45:00.000-07:00

My weekly Whole Foods bill for produce, coupled by my Farmer's Market cash is WAY more than $8. I know I am a words person and often am challenged with math but I think I have this right: by joining this co-op you get a weekly crate of goods for a monthly fee of $30. AND, you have choices. AND, it is fresh and local and organic. AND, you are helping these farmers with their food movement. Done, done and done! I love the concept and the thought of a weekly delivery.

For the month of April you even test drive it for free.
http://arganica.com/page/membership

This is what a weekly crate looks like. Umm... DEFINITELY more than $8, just saying!

In addition to produce they offer herbs, free-range eggs and milk. Also, you can even give them scraps for composting (one of the things I miss as a city gal). To all things local, all things fresh, all things food--- Happy 40th Earth Day Week!

Porta Pops, Pop Rocks and Personal Confessions...

2010-04-07T06:35:00.000-07:00

Last Wednesday was filled with many surprises.

It all started with a sing-a-long, a halt at Thomas Circle, followed by an event at Vastu with amazing treats, add in an off-color comment and finally a phone call confession that later made me question my judgment in others.

The story is not the beginning or the end. It is the food. In the laws of story telling we know the muddle is the heart, and like most of my stories, the heart was in the food. The food offered creative surprises all night long. The mini potpies... the fondant tin foil and my two favorite Ps---- porta-pops (trade marked sdp) and poprock pieces (trade marked sdp).

To follow the lollipop trend that has come and is on its way out was portabella mushrooms on a stick with corn pops on top---- AMAZING! But the kicker, not photographed, was a chocolate truffle that offered a surprise as you savored the inside... a party in your mouth. Yes, my friends... this treat was baked with Pop Rocks in the center. PopRocks... the signature candy of my childhood, there covered in dark chocolate. It took me to an amazing place.

All DC events have great food and the wine always flows but no food has surprised me like the food I had last Wednesday. It was creative, fun and quite tasty. And the best part was that it surprised me almost as much as the phone call that ended my day. The call and the confession and the email that follow is another story... a story best saved for the book.

FONT YOU Cherry Blossoms!

2010-04-06T18:23:00.000-07:00

Oh the cherry blossoms... the cherry blossoms that I was so excited for... the cherry blossoms that I could not wait to see... the damn cherry blossoms have turned me something-like-a synical, tourist hating Washingtonian.

The people... the people are EVERYWHERE. On the sidewalks, lined up in fours. On the metro, taking pictures and spilling koolaid. Crossing at the wrong time at crosswalks, maps spread open. I know, I know--- it is "our nations capitol" and someone told me as a resident it is our job to share. But why, WHY???? I ask must you all come this week. In crowds. With your families. ALL of your family. Or schools? In cars. Cars that keep you at a circle for an hour? WHY?

I have decided that when the Cherry Blossom loving tourists come to town and get their map there should be an addendum to their "Guide to DC" that says:

1. When on sidewalks please file in a single line. 64% of Washingtonians are pedestrians. We are in a hurry. You are on vacation. We are not.

2. Stay to right when riding escalators. The left is for the passers. See last three sentences of tip 1.

3. Use elevator ettiquette when using metro. People out. People in. Do not let your kids jump around. Do not bring liquids that they can spill on people on their way to work. Again, see tip 1.

4. Enjoy the city, and the blossoms and ignore the over worked, hot, cranky Washingtonians like me. But still see tip 1, for best results.

*FONT you: Is all caps font in email, a loud voice, the ultimate TYPOGRAPHICAL middle finger. Trade Marked Stacey Price, used by all Epic Media Relations Staff, circa Spring 2010.

A little more chaos... coming soon!

2010-04-05T09:25:00.000-07:00

Once upon a time, circa July 2009, I met a gal that is two pinches creative, one pinch chaotic with ZERO chicken. She has joined in my philosophies, my days and my kitchen and as of this month she joins us at Chaos&Chicken!

As a vegan, she will be cooking up a little kale, a little kebab (veggie only) and good karma in the days to come

Welcome, my dear friend and fellow foodie: Very Vegan!

Three Whole Days...

2010-03-20T11:05:00.000-07:00

(Isn't that a Ray Lamontagne song?)

Once upon a time, earlier this week, I was vegan. Yes, that's right, a vegan. After 1 email and an hour and 10 minute of research I decided to give up meat, cheese and all animal products. Not only was I giving up animal products but also gluten. Oh and wine. Wine for a week. $50 and a trip to Wholefoods later I was stocked up on all my favorite plant based foods and ready to go. Three whole days of veganism and I fell off the animal-free wagon pretty fast Tuesday night at a spontaneous meal while consuming Goat Cheese Lamb Ragu and a very dry Bordeaux. It was amazing, I savored each bite and I did not turn back. Am I sad I could not persevere for more than 36 hours? Yes. Do I have regrets? No.

Maybe this week I will try three more days (Ah yes, that is the Ray Lamontagne song I was thinking of) but this is an example of the "inside a box rules" I enforce and break weekly. Why is it that a gal that hates rules so much creates so many? Lesson learned is moderation but that is a lesson that takes many, many tries for this gal what is a little bit of chicken, a whole lot of chaos and all or nothing when it comes to life.

Honey, I'm Home. . .

2010-03-08T17:01:00.000-08:00

K Street Kitchen has been very lonely. Last week's late nights followed by a weekend away left my kitchen hi and dry and I'm not talking the likes of Radiohead lyrics.

Thanks to a day off and trip to Wholefoods we are back in service. For tonight's entree (and lunch tomorrow)
I created Garlicky Broccoli Rabe with Toasted Almonds. It was delicious!

Ingredients
2 cups Brocolli Rabe (on sale for $2.99 at WF)
2 cloves of garlic
1 cup slivered toasted almonds

Saute BR with garlic in 2 tablespoons EVOO. Add almonds. Done and done.

You've Got Mail

2010-03-08T16:50:00.001-08:00

... And thankfully it was not another tax bill circa Encore. Seriously.

Each month my RI BFRI and I exchange mix CDs.
Finding the recycled envelope and the recycled note and often a CD recycled from the disk I forgot to burn is the highlight of my day.

This month's mix, delivered today was inspired by big hair and blogs and was my music ensemble while cooking beans (aduki style).

Thanks, JR!

Food for your Soul

2010-02-27T19:30:00.000-08:00

Speaking of food and eating... I have been thinking a lot recently about what really feeds my soul. Here is my short list menu for inspiration:

Coffee, cocktails or meals with certain friends leave me rejuvinated--- Check!
Magazines, blogs, books (cooking, design, business) create new knowledge--- Check!
Museums, Music and Making Food make me feel creative--- Check!

Good news Chaos fans... my goal is to do something each day that leaves me inspired and cooking is top on that list (please sing refrain--- more chicken, less chaos).

Today I came home to this email from a friend who has the ingredients to fall into all three of my menu items. The meal sounds AMAZING and it was nice to hear that it was inspired by me.

Sooo I didn't tell you about my menu yesterday... It was good.
Appetizer/snack of crispy baked chickpeas with ceyanne-chili seasoning.
Mesclun greens with cannelini beans, shredded carrots, green onion, feta cheese and a cumin-spiced balsamic vinigrette.
Sautee of Chicken, Asparagus, Snow peas and Green Onions with a Garlic-Ginger-Coconut Milk sauce (secret ingredient vanilla)...
It was Stacey inspired!

Q&A about a Friday lunch out

2010-02-26T16:53:00.000-08:00

Did I eat a burger for lunch?
Yes I did.

Seriously? A burger? One with Meat?

Yes. I did. I will not lie.

Was it from the BRG?
Why yes. Yes, it was.

The one across the street from your office that you pretend is not there?
Yes. That one. The one that has the amazing Greek Burger I dream of but rarely speak of.

Did it have cheese?
Yes, damn it. It did. It was amazing. Oiey Gooey. Couldn't get enough.

Did I eat the entire burger?
Yes. Yes, I cannot lie. I ate the ENTIRE burger. Bun and all. (Bun prepared with butter)

But I had them hold the sweet potato fries, right?
No. I got them. I savored over half of them. There, I told you.

Was it good?
Yes. It was amazing. Worth every calorie. Worthy of the Bobby Flay Throwdown.

Am I feeling guilty?
Yes. Yes I am. Couldn't feel more guilty unless I was Catholic. Conversation with healthier, more fit, slightly guilty conscious would have and should have stopped me.

Unfortunately the smarter, more health conscious Stacey is on vacation... at a spa... eating seaweed and kale... and dreaming of a juicy, cheese filled, carb loaded burger. Sometimes you just have to give in.

*the guilt led me to look up nutritional value of this said meal and it is never a good sign when the restaurant does not include it on the website. Just saying... Just saying.

**image is not representative of exact burger I consumed (from Best Bites Blog). My burger was without bacon and disappeared WAY TOO FAST for flash. Visit the Washingtonian Best Bites for more details on BGR, The Burger Joint.

Monkey See, Monkey Do.

2010-02-23T07:48:00.000-08:00

Children are sponges. They mimic the people around them. It's natural. What I am realizing is that this is not an action that changes much as an adult. We easily take on the traits of others around us. People adopt your phrases, your style and even sponge off your attitude. For me, I mimic other's recipes (who am I kidding, your shoes influence me, too!)

In this case of monkey-see, monkey-do there was Monkey Bread... a recipe that took me back to 1982 in the kitchen with my sister as we created this addictive treat.

Monkey Bread with Cream Cheese Glaze

Smitten Kitchen
Adapted from Cook’s Illustrated, who does not use a cream cheese glaze, but should

Dough

4 tablespoons (1/2 stick or 2 ounces) unsalted butter, divided (2 tablespoons softened, 2 tablespoons melted)

1 cup milk, warm (around 110 degrees)

1/3 cup water, warm (also around 110 degrees)

1/4 cup granulated sugar

1 package or 2 1/4 teaspoons rapid rise, instant or bread machine yeast
3 1/4 cups all-purpose flour, plus extra for work surface
2 teaspoons table salt

(Can also cheat with store bought biscuit dough as a said Tina Price did circa 1982.)
Brown Sugar Coating
1 cup packed light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter (1 stick or 4 ounces), mleted

Cream Cheese Glaze
3 ounces cream cheese, softened
3 tablespoons powdered sugar, plus extra if needed
2 tablespoons milk, plus extra if needed
1/4 teaspoon vanilla extract

Get oven and pan ready: Adjust oven rack to medium-low position and heat oven to 200°F. When oven reaches 200, turn it off. Butter Bundt pan with 2 tablespoons softened butter. Set aside.

Make dough: In large measuring cup, mix together milk, water, melted butter, sugar, and yeast.

To proceed with a stand mixer, mix flour and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. (The dough should be sticky but if it is too wet to come together into anything cohesive, add an additional 2 tablespoons flour.) Turn dough onto lightly floured counter and knead briefly to form smooth, round ball.

To proceed by hand, mix flour and salt in large bowl. Make well in flour, then add milk mixture to well. Using wooden spoon, stir until dough becomes shaggy and is difficult to stir. Turn out onto lightly floured work surface and begin to knead, incorporating shaggy scraps back into dough. Knead until dough is smooth and satiny, about 10 minutes. Shape into taut ball and proceed as directed.

Coat large bowl with nonstick cooking spray or a tablespoon of neutral oil. Place dough in bowl and coat surface of dough with more cooking spray or oil. Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes.

Make brown sugar coating: Place melted butter in one bowl. Mix brown sugar and cinnamon in a second one.

Form the bread: Flip dough out onto floured surface and gently pat into an 8-inch square. Using a bench scraper or knife, cut dough into 64 pieces. I found it helpful to immediately separate them from the rest of the “grid” or they quickly reformed a big doughy square in 64 parts.

Roll each piece of dough into ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. (I found a fork to be helpful for this process.) Roll in brown sugar mixture, then layer balls in Bundt pan, staggering seams (something I didn’t do, but should have) where dough balls meet as you build layers.

Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.

Bake bread: Remove pan from oven and heat oven to 350°F. Unwrap pan and bake until top is deep brown and caramel might begin to bubble around edges, 30 to 35 minutes. (The reason for the “might” is that CI says that it should, but mine did not bubble, leading me to bake mine for an extra 5 to 10 minutes, during which it still did not bubble but go the dark crust you see in the photos. Next time, I’d take it out sooner.) Cool in pan for 5 minutes (no longer, or you’ll have trouble getting it out) then turn out on platter and allow to cool slightly, about 10 minutes.

Make glaze: Beat cream cheese with powdered sugar until smooth and light. Add milk and vanilla and this is where you can kick me because I completely forgot I was a food blogger for a minute there and know I added a touch more milk and sugar but did not write down how much. I have some nerve! Just taste and adjust — you’re looking for something that tastes equally tangy and sweet, and texturally thin enough to drape over the bread but thick enough that it will not just roll off completely.

Drizzle the glaze over warm monkey bread, letting it run over top and sides of bread. Serve warm.

The Monkey Bread we created in the 80's on Stultz Road was a little less gourmet--- bisquit dough and no cream cheese but it sure was delicious.

Every decade I bring this back... once for a birthday party with highschool friend Beth Shopshire and then again for a class. I used this recipe for a demonstration speech, circa 1996 in a public speaking class. The night before I created a finished version using a stove at the apartment of my roommate's boyfriend (I lived in dorm and did not have a stove). I went to pick it up before class and there was a big chunk eaten from it. I do not remember how I improvised and adapted the speech but I do remember that I was successfully awarded an A. Even then I knew how to make the truth sparkle.

Now that it is 2010 and the monkey has seen... this monkey must again do. Happy baking.

The Proof was in the Sanity

2010-02-22T08:00:00.000-08:00

Every so often a gal needs a night of relaxation, ranting and red. Red wine, that is. This week was one of them.

Between 7:00 a.m. Monday and 7 p.m. Tuesday it felt like a week had gone by and I finally reached a point of sanity at Proof, circa 7:01 p.m. Located in Penn Quarter, this well decorated, well educated and well stocked establishment helped me feel myself again.

Larger than 14th St's Cork but more intimate that Enology, I found Proof to be my goldilocks of wine bars and I promise the sanity component had nothing to do with it.

Glasses of wine at Proof come in 2 oz tastes, 6 oz, or 8.5 oz for a regular glass. Since we are two ladies that know what we want, G and I ordered a bottle of dry, spicy Rhone and gabbed away. While waiting on a third friend, we snacked on Rosemary Honey nuts that made me nostalgic for my store that I closed a year ago this week and the Nutty Gal mixes we used to sell. When K came in we ordered more wine and a Mediterranean flat bread that was AMAZING. I know what you are thinking... everyone does flatbreads but this was a salad that happened to be on top of bread. Garlic Chickpea puree, Smoked Eggplant, Pickled Radish and Kalamata Olives... it was quite tasty. We also shared the Olive Oil Roasted Brussel Sprouts that were repeatable. Food great, check. Wine great, check. Emotions much better, check. But overall, it was the atmosphere that will bring me back. Beautiful decor that was beautifully laid out to create intimate nooks without seeming crowded, this wine bar understands big picture!

Deviant Behavior?

2010-02-19T13:58:00.000-08:00

No, just kale chips.

My boss was a little curious when she saw the green remains of my Kale Chips in a zip lock bag on my desk. I had to explain this was my more health contentious response to crispy, savory mid-day cravings. I had to laugh when I realized what it resembled, especially since Stacey 2010 has a new calm reaction to stress and deadlines... with my previous type A chaotic attitude and the sprinkly green remains, I must look a little suspicious.

Super easy, yummy and nutricious... these are a favorite new snack:

Parmesan Kale Chips

You need:

EVOO

Kale
Parmesan
Sea Salt

Preheat oven to about 375. Tear kale in bite size pieces on a cookie sheet. Drizzle with about 2 tsp of olive oilSprinkle with Parmesan and a sprinkle of kosher salt. Bake for about 15 minutes, until edges are brown and kale is crispy when moved in pan.

Normally I am partial to a red head...

2010-02-17T20:39:00.000-08:00

or a dark haired man... BUT, I am in LOVE with this blondie.

Killer Blondies  

(from thekitchn blog)
Ingredients
1 1/2 sticks unsalted butter, plus butter for pan
1 1/2 cups all-purpose flour 
1 teaspoon baking powder
1/2 teaspoon salt 
1 cup brown sugar 
1/2 cup dark brown muscovado sugar (find at Whole Foods or other gourmet store)
2 large eggs
1 1/2 teaspoons vanilla extract 
1/2 teaspoon instant coffee dissolved in 1/2 teaspoon brandy 
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/4 cup plus 2 tablespoons toffee chips 
1/2 cup coarsely chopped toasted pecans  

Topping
3/4 cup butter 
1/2 cup packed brown sugar 
1/2 cup mixed white and chocolate chips 
1/2 cup pecans 
1 teaspoon kosher salt or fleur de sel

Butter and line a 9 by 9 by 2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too. 

Whisk together the flour, baking powder and salt in a medium bowl. Melt the butter in a medium saucepan; add both sugars and whisk until combined and sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs, vanilla and coffee/brandy mixture until combined. Add the flour and whisk until just incorporated. Fold in the chocolate chips, toffee chips and almonds.

Refrigerate mixture 12 hours or overnight. When ready to bake, bring batter to room temperature and preheat oven to 350°F. Transfer the mixture to the prepared pan.

Bake for 24 to 27 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it. 

In a saucepan over medium heat, stir together 3/4 cup butter and 1/2 cup brown sugar, stirring constantly until bubbly. Once it starts bubbling cook and stir for 1 minute.   Scatter the 1/2 cup of chocolate and white chips and pecans over warm blondies.   Pour the butter and sugar mixture evenly over nuts and chocolate in pan. Make sure not to get too close to the edges of the pan or it will burn to the sides. 

Ginger from the Ginger...

2010-02-14T09:16:00.000-08:00

For the first time the other day I was referred to as a Ginger. I don't know, I think I liked it.

Reflecting on my new nickname and the Chinese New Year I decided to cook with this zesty root... and alot of it.

Tonight at Chaos on K, I created what might be my best chicken dish ever (yes, chicken again). There was little chaos but a lot of good tunes, a variety of flavors and later surprise company that made for one tasty evening.

Ginger's Chicken
1 lb Chicken Breast, cubed
5 inches ginger, grated
2 garlic cloves, minced
3 tablespoons olive oil
2 cups shitake mushrooms
2 cups edamame, shelled
3 scallions, chopped
Juice of one lime
5 tablespoons of honey
5 tablespoons soy sauce

Directions
Saute chicken with half the garlic and ginger until brown. Add remaining garlic and ginger, soy sauce, honey, lime juice and vegatables. Simmer for 15 minutes on low. Serve with or without rice.

For the Tunes
Merry Happy- Kate Nash
Spies- Coldplay (Live)
Everywhere- Vampire Weekend
Gray or Blue- Jay May
Weight of Lies- Avett Brothers
I Turn My Camera On- Spoon
Mango Tree- Angus and Julia Stone
The Funeral- Band of Horses
Me and Her- DMB
Sort of- Ingrid Michealson (Live)

For the Company
Add a good friend, old or new, that shows up and makes your night. Just make sure he or she loves your food, appreciates your music and most importantly makes you laugh!

Price's Polenta

2010-02-12T23:32:00.000-08:00

Lastweek at an Old Town restaurant I made a decision that left me a little unsettled.

It all centered around my entree choice and a said Gouda Polenta. In the moment, at the table sitting there with a person ordering a salad I made the decision that I could not order such a heavy, non-colorful, rich dish as a main course. I have regretted it since the moment beet salad escaped my lips.

It is all I can think about-- the cream, the Gouda, the warm comfort of this dish.

Now, do not get me wrong, the beet salad was AMAZING but Creamy Gouda Polenta is a savory food lovers Creme Brulee. Today I settled this issue and made my savory dream come true .

I re-created the said Creamy Gouda Polenta at Chaos on K. I am not sure if this will hold up to Rustico but it did the trick for me.

Price's Polenta
(Altered from Emeril Laggasi's Creamy Polenta)

Ingredients
1 cup cold water

1 cup yellow cornmeal
2 cups chicken broth or water
1 cup greek yogurt
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1/2 cup grated smoked creamy Gouda

Directions
In a small bowl, combine cold water and cornmeal. Let stand 5 minutes. Meanwhile, in a medium saucepan over medium-high heat, combine chicken broth, garlic, salt and pepper. Bring mixture to a boil. Gradually whisk in cornmeal mixture and reduce heat to low. Cook 20 minutes, stirring frequently with a wire whisk, until mixture is thick and creamy. Stir in greek yogurt, smoked Gouda and simmer until cheese melts, stirring constantly.

Excuse me, but Is that an onion growing in your kitchen?

2010-02-11T13:16:00.000-08:00

Yes, my friends, it is.

This gal has a certified garden growing in her microscopic kitchen on K. Organic at that.

This is what happens when you buy organic produce and do not cook enough. I think it has artistic possibilities so I have displayed the spring bulb beside the winter berries I snatched from the tree outside. What will happen if I let it grow? Will it produce more onions? Without dirt? I am my father's daughter, rumor has it he grew rocks once.

Time will only tell my friends. But no worries... I am sure with lack of cooking I will keep you up-to-date. A gal has to have something food related to speak of!

Stay tuned for the agrarious adventures of a said Ms. Farmer Price...

WARNING- This is a tale of a SAD, SAD, SNOWY city

2010-02-10T10:18:00.000-08:00

The stores were barren, even lastnight...

Food bloggers were twittering about no flour left in the district.

This is my neighborhood... not a soul in sight.
TV urges us to stay in... The streets feel like the day after on a bad Sci-Fi movie.
Will we ever be able to leave again? Will it be Spring? Will we be the same?
Please, please make it end.

xoxo, sdp
stir-crazy and stir-frying (with not a lot of food but a lot of creativity) on K

General Chaos... or Chicken (Who is Tso Anyway?)

2010-02-08T18:02:00.000-08:00

... I think I had a flash back to circa 1993 when I was writing this entry. Was there a video game called General Chaos? Seriously... it all circles back to the chaos.

Tonight I decided to make my own version of General Tso's chicken. Yes, that is right folks, Chicken. Actually Chicken. Little Chaos. Read it. Believe it. Spread it.

Craving the wonderful goodness from PF Changs I opted for a healthier version prepared at Chaos on K. (Plus, no PF Changs anywhere close by).

General Tso's Chicken(adapted from Emeril Laggase's recipe)
Ingredients
1 large egg white
3 tablespoons cornstarch
3 tablespoons dry sherry
3 tablespoons soy sauce
1 pound boneless, skinless chicken cut into 1-inch cubes
1/4 cup chicken stock
2 teaspoons white vinegar
2 teaspoons honey
2 tablespoons EVOO
12 dry red chile peppers
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon red pepper flakes
1/2 cup sliced green onions
1/2 cup roughly chopped lightly toasted cashews

Head of broccoli chopped

Instructions
In a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours. (This tested my patience... I only did one hour and it tasted JUST FINE).

To make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, the vinegar, and honey and whisk to combine. Set aside until ready to finish the dish.

Saute chicken in oil until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels. Add the chile peppers and stir-fry. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, broccolli and bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.

Served sans rice with Mat Kearney in the background... I am eating comfort foods in the comforts of K dreaming of a time without snow.

Boxes and Babushkas

2010-02-06T13:41:00.000-08:00

I am not sure why this is but people always want to put me in a box (please see my thoughts on boxes) and get challenged when they can't. Seriously, aren't we all this complex? I guess not.

I was creating a snack like dinner with a friend and with a confused look he said, "I don't know... I just thought you would cook something fancier." The other day a colleague said, "Sometimes I am surprised at what comes out of your mouth... you look like such as fashionista but you are really intelligient." Guess what folks, I am all those things!

Last week I was described as a Russian Babushka doll: a set of hollow wooden figures, each of which splits in half to contain the next smallest figure, down to the smallest. The outside doll being fashion girl, followed by intellegient girl, followed by confident girl, then funny girl and finally the sensitive/shy girl. Since this was the funniest description I had heard since 1984, I was in tears. It is true. I think people probably get most confused by dolls one and two and then finally when they discover five they are stumped.

My reflection of all this self-reflection lead me right back to the kitchen to the Onion Theory. Once upon a time in 1996, Betty Kennan taught us the Onion theory in an interpersonal communication course. We are a collective of many layers that can only be peeled one at a time. When you finally get to the last layer you know that you have the complete trust of the individual.

So, in food terms, no matter how you peel me, slice me, saulte me I make your dish a some-what spicy, certainly more interesting and a little more delicious.

You can not put me in a box, friends, but maybe you can put me in a babushka.

Snow Survival for Snowpacalyse 2010

2010-02-05T12:47:00.000-08:00

Will it happen? Will it come? Well the people in the grocery store seem to think so. They are calling it EPIC, PARALYZING and CRIPPLING. Seems like the focus is on the district...

I stopped at Whole Foods at 7 a.m. to beat the crowd and stood in line for 30 minutes.

There is no milk, little bread and NO BANANAS. While others are gathering batteries and the like, here's what I have put together for my time indoors:

SSS Kit (Stacey Snow Survival Kit )

available online soon

Hank Moody and the first 2 seasons of Californiacation

The Ad Guys in Season 1 of Mad Men

Red Wine

Hummus

Veggies

Cheese

Olives

Greek Yogurt
Coffee

Hazelnut Gelato

Amy's Organic BBQ Chicken Pizza

Two copies of Newsweek

One Women's Health

One Cooking Light

And one great mixed CD sent RI style...

Rumor has it that there are two snow ball fights in the city on Saturday (see Twitter and Facebook) so I am getting my throwing skills in check.

I am ready folks... are you?

Chaos and Coconut

2010-02-03T11:16:00.000-08:00

So I must admit that since I have started working with my new client, Hello Cupcake, my dreams have been sugar coated... covered in Coconut Frosting. I am IN LOVE with the Triple Coconut Cupcake in a way that only lyrical dance could show. It is coconut cake, coconut icing with toasted coconut on top. Seriously, it is heavenly.

This month, until February 15th when you go online to :http://www.youhadmeathellocupcake.com/ you can get a free cupcake (even the coconut one) if you give a pick-up story. I know, clever, right?

Clever, coconuty and even a little chaotic... just like we like it!

Expiration Dates...

2010-01-19T05:44:00.000-08:00

This Sunday I cleaned out my refrigerator. It was filled with items that were expired. Cream that had soured, broccoli gone bad and pasta that was passed the point of no return. This task and reflection back on an article I recently read brought my thoughts away from food and back to life, its plan and the preferred time span of each phase. Should people, places and things come with expiration dates? Is there a time limit in the nutrients they give us? Do places often become sour? If we knew the limitations when we met someone, moved somewhere or began a job would it help us to make more healthy decisions?! Would we cease the time and become more aware of the mold when it started growing before it made us sick? I am just saying... food for thought since I am lacking in the food department...

xoxo,

Contemplation on K

Very Simple at Vermilion

2010-01-14T05:44:00.000-08:00

This week a new friend took me to a very "Stacey" restaurant in charming Old Town Alexandria. I have been working here since October but really have not explored much more than Starbucks, the Tapas place next door and Paper Source.

Vermilion, located five blocks from my office on King Street is charming, artsy, rustic with a contemporary edge. The bar, where I started with a great glass of Pinot Nior was warm, upscale but not pretentious. The chef prides himself on using local, fresh and the finest ingredients--- I have to say the quality of my meal reflected that. I ordered Butternut Squash Soup that was adorned with pistachios followed by a Beet Salad with hazelnut encrusted goat cheese. My friend ordered duck and though I choose not to eat things like duck and rabbit, I must admit it look DELICIOUS. They certainly understand that presentation is almost as important as the selections they serve. Great wine and beer selection and service to match. They were very concerned that my untouched soup was going to get cold as I blah, blah, blahed waiting on my dining companions food. Even a bit chilled the soup was AMAZING. I consider this my first real Old Town dining experience and I was very pleased. I think this is only the beginning of my OTA culinary tour. Next stop, Rustico (owned by the same people that own my DC favorite bar, ChurchKey).

Will I go Againn???

2010-01-08T17:49:00.000-08:00

... only time will tell.

Speaking of time, that is something I have not had a lot of recently. My dad told me the other day that he enjoyed my last entry but I needed to post more. The pressure always comes from the top down, huh? I know you are sick of my song but it is playing again, (this time in a remixed version) "too much chaos, not enough chicken." My kitchen has not seen action since New Year's prep. But rest assure, I am still eating just mostly out so I will keep scooping the chicken but it will come in form of restaurant review.

This week I carved out a little time to check out a new District dish, Againn. Will I go back? Probably...not for the food but definitely for the bar. It is a contemporary Gastro Pub with great atmosphere. The chef is apparently amazing but the menu is just not my thing... I did not see Hagas but you get the gist. Lots of heavy meats and traditional British grub. I did have a beet salad and very tasty chips. My dining companion was impressed with the scotch and bourbon selection and chatted up the bartendar about the wide array of mixers that come from all over the world. They also boast lighted lockers where patrons can store their scotch for a mere $500 a month. Great beer and wine list and Happy Hours on Monday thru Thursday. Rumor has it this restauranteer has a French brasserie in the works, Fleur, and that is much, much more this gals style!

Hoping to provide you with more K St. cooking soon...

New Year. Old Traditions.

2010-01-02T15:27:00.000-08:00

2009 was a year of change.

I left a business, a relationship and a zip code. I changed careers and attitudes. I even saw some of my likes and dislikes change... from attire, to hobbies to people. What did not change is how I spent New Year's Day.

For five years, while in 24141* I had developed a tradition of an intimate NYE at home followed by an amazing NYD brunch at my house. It fit my dueling personalities of introvert vs. extrovert or dog vs. cat. I need a lot of one-on-one and alone time but then crave social situations the next day. I loved my New Year's Brunch and that was one thing from my old zip code I was a little sad to leave behind... but seriously, how could I entertain in my shoe box?

Though I did not have my normal quiet NYE at home set for two, I did celebrate NYD in a familiar way. Yesterday I co-hosted a New Year's Brunch, 20037 style. My friend supplied the place and I supplied the food. Together we hosted my best brunch yet! There I was melting my old traditions and old menus in a new place, with new friends creating new memories. I have never felt more like myself in the last seven months. Any chef would tell you that the best dishes are created from the past. I entered a new decade as new twist on an old recipe... and I know it is only one day in but I thinking this could be quite delicious!

Happy New Year!!!

Menu as follows (several recipes already on Chaos, linked below):

Caramelized Onion Shitake Mushroom Quiche

Sausage and Red Pepper Strata

Baked Brie with Raspberries

Manderin Orange Salad

Sticky Buns

Mimosas. Lots and lots of mimosas :)

On the New Year's Day Mix:

Breakdown- Brett Dennen and Missy Higgins

See How I Run- Jessi Baylin
Moment of Surrender- U2

Once was Love- Ingrid Michealson
Honey Bees Fallin- Sean Hayes

Great Salt Lake- Band of Horses

Blindsided- Bon Ivers
See Green, See Blue- Jay May

Adeline (Live)- Adrianne

Nude- Radiohead
Distance and Time- Alicia Keys
Closer- Travis
Red Umbrella- Forrest Sun

*24141: While visiting family I refered to "24141" and my 10 year old niece said with a confused face, "Um... what's 24141?" I say, "It's where I used to live." She says with a confident, you don't know what you are talking about smirk, 'Why don't you just say 'Where I used to live?'" I say with the same Price smirk, "Because I think it sounds more clever to say 24141." She thinks a bit and then responds, "Yeah, you do have a point, Aunt Stacey."

Finally... after nearly 8 months you get chicken!

2009-12-13T18:26:00.000-08:00

I know... seriously. Why did I name the blog Chaos&Chicken if I never cook chicken? The same reason I cooked a $70 organic turkey two Thanksgivings ago and did not eat it. Its simple, I really make no sense.

Tonight not only do I have one chicken recipe, I have two. At Chaos on K we are feast or famine, all or nothing and just plain crazy in between, with little rhyme or reason.

On a cold, rainy night after a very long weekend that included too much fun, too much work and too little holiday shopping, all this gal wants to do is relax, cook and listen to good tunes. You know--- less chaos, more chicken. To be true to this want, I purchased one rotisserie chicken* and turned it and the items in my fridge into two fabulous soups that I will take for lunch all week. So easy, fast, mostly healthy and I multi-tasked--- my fridge and kitchen are now clean!

Ginger Chicken Soup
1/2 of rotisserie chicken, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1 cup mushrooms
1/2 container of chicken stock
1 inch ginger, grated
5 stalks parsley
salt and pepper for taste

Saute carrots, celery, onion and garlic for both recipes. Divide and add chicken stock, chicken, ginger and 1/2 of parsley. Cook on low for 30 minutes. Add remaining parsley, mushrooms and salt/pepper. Cook for 10 more minutes. Serve warm.

White Bean Chicken Chili

1/2 of rotisserie chicken, chopped

1/2 cup carrots, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 clove garlic
1 can fire roasted tomatoes
1 can cannelloni beans
1 sm can green chilis
salt and pepper for taste

Saute carrots, celery, onion and garlic for both recipes. Divide and add cannelloni beans, tomatoes, green chilis, chicken, remaining stock and cream. Cook on low for 10 minutes. Serve warm.

*one of only two meats I will eat on bone, the other is lamb shank. I will still never eat a wing, a chicken leg or even speak to you if you eat the large turkey legs served at festivals. This is much, much progress in my neurotic, make-no-sense- type of world. I know, I am very complicated and am not for figuring out. Seriously, do not try, it is a lost cause!

Chaos&Christmas Mix, 2009

2009-12-13T16:51:00.000-08:00

Finally, my friends, I have found my spirit! Apparently it was covered in glitter, located right under my Warm Wishes Holiday Mix, circa 2006.

While cleaning my apartment I found an old holiday mix CD. As I listened and loved, I decided that it was time I quit my scroogey ways and start making my way down Christmas list. Every year I try to make the holidays homemade, chaos style. Friends and family get some sort of half purchased, half created gift most ALWAYS comprised of a mixed CD and cookies. I am very predictable. This is serious business as lots of thought goes into it into the right mix of ingredients and music.

It's too early to start on the cookies (Rach, I might use your nice oven when I dog sit) but I now have the makings of a Chaos&Christmas 2009 Mix. The list needs some editing but here is what plays in the background as I make two fabulous soups in my apartment now filled with holiday spirit. The melodies are comprised of familiar, new, upbeat and melancholy... just like 2009.

Chaos&Christmas 2009 Mix*

Jingle Bell Rock The Ventures

All I Want for Christmas Matt Costa

The Man With the Bag Jane Monheit

Let It Snow, Let It Snow, Let It Snow Michael Bublé

Rudolph The Red-Nosed Reindeer Jack Johnson

Pennies from Heaven Louis Prima

Merry Christmas Baby Otis Redding

No Christmas for Me Zee Avi

White Christmas Sonya Kitchell

Spotlight On Christmas Rufus Wainwright

Santa Baby Eartha Kitt

The Heartache Can Wait Brandi Carlile

2000 Miles (Live) The Pretenders

Baby, It’s Cold Outside Dianne Reeves & Lou Rawls

I’ve Got My Love To Keep Me Warm Billie Holiday

Winter Song Sara Bareilles &Ingrid Michaelson

Christmas Song Dave Matthews &Tim Reynolds

River Herbie Hancock Feat. Corinne Bailey Rae

Last Christmas Coldplay

*Not all were available on iTunes, so iMix is missing several tracks*

Happy Holidays!

Wheatberries are the new quinoa...

2009-12-09T13:33:00.000-08:00

... and boots are the new pump. Seriously--- know it, believe it, love it. It is the gospel, pass it on.

You know how much I love Quinoa... well, I have found its cousin--- Wheatberry! Full of bran and protein, this grain makes a GREAT base for a salad and fits my scoopable meal concept perfect for packed lunch on the go.

Wheatberry Superfood Salad

2 cups cooked wheatberry (Cook for hour with 7 cups of water)

2 cups Cherry Tomatoes

2 cups Chopped Kale

1/4 cup Chopped Parsley

Dried Cranberries

Olive Oil and Balsamic Vinegar

Salt and Pepper to taste

Massage Kale and Parsley with spoon of EVOO. Add other ingredients. Mix with salt, pepper and more EVOO and vinegar. Serve room temperature.

Chaos Christmas List

2009-12-07T17:15:00.000-08:00

Dear Santa,
As the holidays approach, I am thankful for all I have but I realize that my new life at Chaos on K is without a couple of essential items. To humor the season of giving, here is one gal's 2009 Holiday Wishlist:

1. A food processor. Last week I was all set to make my Edamame Brushetta for an Anthro Happy Hour. Edamame- Present. Garlic- Present. Fresh Parsley- Present. Olive Oil and Spices- Present. A food processor to blend it with- Absent. I angered as I realized it lives in the 24141 zip. Luckily I can adapt, with my quick culinary wit I moved on to my emulsion blender which worked but is no replacement to my Stainless Steel Cuisinart.

2. A griddle. Just this Saturday morning I had a grand idea to entertain with my famous Lemon Ricotta Pancakes (see recipe at Chaos Breakfast in Bed entry, circa 2008) . Couldn't. No griddle. You can make lots of things on a snowy Saturday morning without a griddle but darn it, you cannot make pancakes. I'm just saying.

3. Cable. I have fought it for long enough. I know, TV is bad. TV rots the brain. But tell me Santa, how is a gal that likes to cook to stay abreast of the latest and greatest if she does not have The Food Network. Not to mention my loss of Californiacation, Weeds, Entourage and a whole host of other mindless shows that can help me procrastinate.

It's that simple. Three things. That is all I, my kitchen and my little shoebox of an apartment need... well that, water pressure, consistent heat, a new pair of brown boots, unlimited iTunes gift card and extra money for a trip... but really, I will take what I get.

xoxo,
Cooking Gal @ Chaos that has been very good, circa 2009

Food Porn?!

2009-12-04T07:13:00.000-08:00

Seriously. Seriously!!! Look at that picture.

I need to take a dish to event on Sunday and I am wondering if I should test my baking skills and temperamental oven for this one. Making the caramel can be precarious but I think I am up for the challenge. It is really all I can think about...If not this weekend then very, very soon.

Caramel Peanut Topped Brownie Cake
From Dorie Greenspan’s Baking: From My Home to Yours

For the cake:
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
8 tablespoons unsalted butter, cut into 8 pieces
3 ounces bittersweet chocolate, coarsely chopped
3 large eggs
½ cup light brown sugar
¼ cup sugar
3 tablespoons light corn syrup½ teaspoon vanilla extract

For the topping:
2 cups sugar
½ cup water
1 ½ tablespoon light corn syrup
2/3 cup heavy cream
2 tablespoon unsalted butter, at room temperature
1 cup salted peanuts

Butter the bottom and sides of an 8 inch springform pan. Line bottom of pan with parchment paper, and butter the parchment. Put the pan on a baking sheet with edges.

To make the cake: Whisk the flour, baking soda and salt together. Melt chocolate and butter together using a double boiler.

In a large bowl whisk the eggs and sugars together until well blended. Whisk in the corn syrup, followed by the vanilla. Whisk in the melted butter and chocolate. Still working with a whisk, gently stir in the dry ingredients, mixing only until they are incorporated. You will have a thick, smooth, shiny batter. Pour the batter into the pan and jiggle the pan a bit to even out the batter.

Bake the cake at 350F for 40-45 minutes, or until a knife inserted into the centre comes out almost clean (what sticks should resemble sticky crumbs, not molten cake batter). Transfer the pan to a rack and cool he cake for 15 minutes, then run a knife between the cake and the pan and remove the sides of the pan. During baking the cake probably will have puffed to the top of the pan don’t be concerned if tit sinks a little or it if develops a crater in the center. Cool the cake to room temperature.

When the cake is completely cool, invert it, remove the base of the pan and peel off the paper. Wash and dry the springform pan, and return the cake to it right side up. Refasten the sides around the cake.

To make the topping:
Put the sugar, water and corn syrup in a medium heavy bottomed saucepan, stir just to combine the ingredients and then put the pan over medium-high heat. Heat, without stirring , until the caramel turns deep amber., 5-10 minutes. Lower the heat a bit and, standing back from the saucepan add the cream and butter. When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps. Stir in the peanuts, and pour the caramel and peanuts into a 1-quart Pyrex measuring cup or heat proof bowl.

Spoon the peanuts on top of the cake. Then spoon the caramel on top of those. You’ll have a layer about ¼ inch high. Allow the topping to set to room temperature-about 20 minutes before serving. Try to get all of the peanuts onto the cake, and reserve excess caramel for drizzling when serving.

To serve, run a blunt knife between the caramel and the pan and simply remove the sides of the springform. If this isn’t the case, hit the sides with some hot air from a hairdryer or wrap the sides in a towel moistened with hot water. Drizzle additional caramel over the cake and allow it to run over the sides.

A Dip Down Memory Lane...

2009-12-03T16:08:00.000-08:00

As I scavenged my computer this week for a dip recipe for a friend's beer club party, I came across six years worth of Encore Party Recipes. Ah the days of parties with staff to serve, bar tend and clean up, that you could also write off as advertising. I would throw a couple a year but always one big one during the holiday season. (Dear Vintage Cellar, Can you turn $200 into 10 cases of wine. XOXO, Stacey) They sure were fun and I did reward my ShopGals for working so hard... sometimes it was reward enough to see me relaxed with the Whos Who of the town buzzing with holiday cheer at the end of the evening. I am also sure that I gave away an outfit, bag or maybe a bonus to employees in my sheer Christmas delight on those evenings.

This year there will be no ShopGal holiday party or Festive Cookie exchange but there will be many functions that we all need to show up with a dish for. Wipe you tears, turn on the tunes and get to work... Here is my dish on the best, easiest and most liked dips to please the masses, ShopGal recommended:

*(recipes altered from Food &Wine, Cooking Light, sdp and jenny wagstaff of ShopGal Catering)

Asiago Dip with Crostini or Crackers
1 cup light mayonnaise
1/2 cup thinly sliced green onions
1/3 cup grated Asiago or Parmesan cheese
1/4 cup sliced mushrooms
1/4 cup sun-dried tomato sprinkles
1 (8 ounce) carton low-fat sour cream
1 tablespoon grated Asiago or Parmesan cheese
32 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted or crackers

Preheat oven to 350 degrees.
Combine first 6 ingredients in a bowl; spoon into a 1-quart casserole. Sprinkle with 1tablespoon cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve with toasted bread or crackers.

Blue Cheese-Walnut Dip
½ cup light cream cheese product
¼ cup crumbled blue cheese
12 ounce carton 1% low-fat cheese
2 tbsp brandy
2tbsp finely chopped walnuts

Place first 3 ingredients in food processor. Process for 1 minute. Stir in brandy and walnuts. Serve with crackers, apples, pears etc.

Lemon Artichoke Dip
1 small lemon, halved
1 bag frozen artichokes
8 large unpeeled garlic cloves
1/4 cup extra-virgin olive oil
2 thyme sprigs
Salt and freshly ground pepper
1 cup mayonnaise
4 tablespoons cream cheese, softened
3 tablespoons fine dry bread crumbs
2 teaspoons unsalted butter, melted
Crackers or bagel chips, for serving
Directions

Dethaw artichokes.

Preheat the oven to 425°. Drain the artichokes and pat dry. Cut each
artichoke into eighths. Quarter the remaining lemon half and remove
the seeds. In the bowl, toss the artichokes with the lemon pieces,
garlic, olive oil and thyme. Season with salt and pepper and spread on
a large nonstick rimmed baking sheet. Bake the artichokes for about 40
minutes, stirring occasionally, until golden and tender. Let cool
slightly and discard the thyme. Coarsely chop 8 of the roasted
artichoke pieces and reserve. Reduce the oven temperature to 375°.

Peel the garlic; place in a food processor. Add the remaining roasted
artichoke and lemon pieces; pulse until finely chopped. Add the
mayonnaise and cream cheese and process until smooth. Season with salt
and pepper. Add the reserved chopped artichokes and pulse just until
combined. Spread the dip in an even layer in a small shallow baking
dish.
In a small bowl, mix the bread crumbs and butter; sprinkle over the
dip. Bake for 20 minutes, or until heated through and the topping is
golden. Serve with crackers or bagel chips.

Garlic and Dill Feta Cheese Spread
8oz package of cream cheese softened
4oz package of feta cheese crumbled
¼ cup mayonnaise
1 garlic clove
1 tbsp fresh dill
½ tsp seasoned pepper
¼ tsp salt

Mix all ingredients in the food processor. Chill 8 hours. Serve with cucumber slices and crackers.

Spinach Artichoke Dip
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 garlic cloves, very finely chopped
16 ounces marinated artichokes, drained and coarsely chopped
1/4 cup dry white wine
Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
12 ounces cream cheese, at room temperature
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon finely grated lemon zest
Tabasco
Spiced Pita Chips, for serving

In a large skillet, heat the olive oil until shimmering. Add the
chopped onion and garlic and cook over moderate heat, stirring, until
softened, about 5 minutes. Add the artichokes and cook, stirring
occasionally, until lightly browned in spots, about 5 minutes. Add the
white wine and cook until nearly evaporated. Add the spinach and cook,
stirring, for 1 minute. Add the cream cheese, Parmigiano-Reggiano and
lemon zest and season with Tabasco. Cook, stirring, until the dip is
creamy, about 2 minutes. Transfer to a bowl and serve warm or at room
temperature with the Pita Chips.

Let them eat pie...

2009-11-27T07:19:00.000-08:00

This year, in the midst of my chaos, I chose not to celebrate Thanksgiving. I did not travel to family. I did not except traditional dinner invitations. I did not feast on the norm. Instead of turkey there was tapas. Instead of pie there was paella. Instead of family there were friends. I thought this is what I wanted. I thought this would easier, less messy. I thought wrong.

After a day of craving I realized I want the pie. I need the pie. The pie is essential to me getting through the chaos. I cannot turn back the clock but I can look forward to the next holiday. I can embrace the caroling and the lights and the travel. I can be thankful for family and let them in.

And maybe, just maybe, I can continue to bake and perfect the most tasty pie to take home for the holidays. After all, isn't it all about the pie?

First step in the process...

Bourbon And Chocolate Pecan Pie
Adapted from Tyler Florence

Pie Pastry:
1 cup all-purpose flour, plus more for dusting
1/4 cup finely ground pecans
1 tablespoon sugar
Pinch salt
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 tablespoons ice water, plus more if needed

Filling:
1/4 cup (1/2 stick) unsalted butter
2 ounces unsweetened chocolate
3 large eggs1 cup sugar
3/4 cup dark corn syrup or sugar cane syrup
1/2 teaspoon pure vanilla extract
3 tablespoons bourbon
1/4 teaspoon salt
1 1/2 cups pecan halves

To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.
Preheat the oven to 350 degrees F.

To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.

Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting.

A Day A Little Less Expected...

2009-11-23T07:34:00.000-08:00

When I left for work at 8:00 a.m. I did not expect to be late. I did not expect to encounter two fires, a re-route and a missed train. I did not expect to stand in line at Starbucks for 10 minutes and I did not expect that they would be out of Christmas Blend. I did not expect for a co-worker to be fired and I did not expect to be blown off by someone that I was hoping to see. After all these barriers I did not expect for a day filled with anything but... but that is what the unexpected is all about, right?

Thanks to the fires and waits and the being stood up I am able to tell the tale of an evening filled with unexpected company, at an unexpected restaurant with unexpected cuisine. As as much as this planner hates to admit this, the best times are spent when all the plans go out the window... or in my case, catch on fire.

The only expected part of my evening was that it was spent on 14th Street, where I spend sometimes 4 out of 7 evenings. One unexpected phone call, a metro ride and a 15 minute walk led me to a spontaneous evening at Masa14, a restaurant new to the bustling 14th Street bar scene. I expected a wait but got a seat. I expected Spanish but got a fusion of Asian-Latin. I expected an overpriced, mediocre menu but saw small plates under $10 with creative ingredients and fresh flavors.

I shared Yukka Fries with a Spicy Lime dipping sauce that made eating fries seem a little more acceptable. I started with a Seaweed Salad that had amazing texture and flavor followed by a Tuna Sashami Flatbread that was adorned with wasabi aioli and arugula. The service phenomenally matched the food and my company was just as flavorful ... something I do not find in DC on an ordinary weeknight--- especially on a day filled with barriers. A day that started out challenging turned into wonderful... something this gal certainly did not expect!

Relationships, Food and Life Lessons...

2009-11-18T07:03:00.000-08:00

As most of you know, food is such an intregal part of my life. I love to cook. I love to eat. I love to share good food with people I care about. And most of all I love to share stories about all of the above. If you think about it, food is interwoven into all of our social make-ups-- memories, rituals, holidays and religion. For instance, next week is Thanksgiving and sure it is about the family and the thankfulness but it is more about the food and the sharing and the tradition. But that does not mean our meals will all be the same...

I just read a great little read, The Gastronomy of Marriage, an autobiography laced with cooking and relationships and a pending marriage- a memoir covering six months of the authors life. It is about the similiarities and differences found in all relationships... played out at the table.

As a food lover and writer, the author uses food and dining as the central metaphor and oh there are differences. She likes to have the menu planned in advance; he actually seems uneasy if it's not a last-minute inspiration. His family taught him the light, clear flavors of Chinese cooking, her Italian heritage taught her about rich sauces and deep warm tastes. Like all relationships I have been in, there are tensions, rewards and panic... but most of all there is a common love for food that keeps all the other items in check.

I was drawn to this book because of the food but it reminded me of a lesson we all need to remember: Diversify your tastes and celebrate your differences! So often we discount people because we have different palates. Just because Sam likes Sushi and Penny devours Pot Pie does not mean that they are incompatible. These differences are like spices. A pinch of this, three pinches of that, a little compromise and a lot of learning is needed to create their own meals, their own life ...and maybe, just maybe if stirred right that will be the most delicious meal of all.

Meltdown and no tuna melts...

2009-11-17T04:43:00.000-08:00

Last night I was at my salon, Bang, which happens to be around the corner from my favorite Tuna Melt place--- you know, the one with the heavenly sour dough, having a new guy cut my hair. Anyone that knows me knows that my hair is my thing; hair, food and music. I am always searching for the perfect cut and the perfect hairdresser. Last night my hairdresser had a meltdown, mid-cut... and this was a far cry from perfect.

Over analysing over drinks and roasted vegetable salad (will power not want kept me away from the decadent Tuna Melt), my friend and I decided that D (the hairdresser) sees himself as an artist and the meltdown came from lack of forsight on what to do with my canvas. I began to empathise as I remembered a time I had a slight meltdown (or ten) while preparing my beloved store this time of the year for the holiday season. Nothing is more frustrating than getting designers block after moving all of the furniture in the middle of the floor, mid day and knowing you have to create something because your store is FULL with customers. Sometimes you have to just move forth and create, forsight or not. You fight back the tears and the fear of failure and you move forth! D finally moved forth and created. I am unsure whether either of us is truly happy with the canvas...what I am certain of is that he is glad the furniture has been moved. *As I reminisce I am missing all my ShopGals and all the support they gave me through my 10 (well maybe 10.5) meltdowns. I have a feeling that I will think of you often, if not daily over the next month. Love you madly!*

Chaos, Curry and My Cherie

2009-11-12T08:14:00.000-08:00

I cannot smell Curry without thinking of my dear friend, Cherie. I also cannot get a massage, paint, eat on the floor or hear Nora Jones without her sweet face entering my mind. I have not seen her in almost four years but she is still an influence in my day-to-day.

You see, Cherie put curry in everything. When she made soup- curry. When she cooked Mexican- curry. I swear I had apple pie this gal made that had a hint of curry.

After a chaotic week (I know, it was only Wednesday) I was feeling a little nostalgic and in need of that peace my friend would bring me as we shared lunch daily in my business, circa 2003-05. Last night, as an ode to my Denver residing friend I made my version of Curry Lentil Soup. It has a little bit of her, a little bit of me and a lot of memories laced into every bite.

Red Lentil and Tofu Curry
Adapted from Gourmet
1 small onion, medium diced
1 garlic clove, minced
1/2-inch piece fresh ginger, peeled and minced
1/2 cup red lentils, rinsed and drained
2 tablespoons olive oil
3 1/2 cups water
1/2 pound firm tofu
1 teaspoon cumin seeds
1 teaspoon curry powder
1 teaspoon salt, plus extra to taste
1 tablespoons, fresh cilantro, chopped

Heat 1 tablespoon oil In a small sauce pot. Cook onion and garlic over moderate heat, stirring, until golden, about 2 minutes. Add ginger and cook for another minute. Add lentils and water and bring mixture to boil. Reduce heat and simmer, uncovered, until lentils are soft enough to fall apart, about 20 minutes.

While lentils are boiling, rinse tofu and trim ends off. Cut tofu into 1/2-inch cubes. Gently press tofu between paper towels to remove excess moisture.

In a wok or skillet heat remaining tablespoon oil over moderate heat until hot but not smoking. Cook cumin seeds, stirring, until fragrant, about 1 minute. Add tofu cubes and gently stir fry (after you first put in tofu, leave it untouched for about 2 minutes to allow it to slightly brown, then stir.) Add curry and salt. Cook for another 1 to 2 minutes, then transfer tofu mixture into the lentils. Cook curry for another 4 to 5 minutes to allow flavors to develop. Salt to taste. Remove from heat and garnish with cilantro. Serve with rice, toasts or crackers, baguette or multigrain bread.

I enjoyed this meal sitting cross legged on my floor, listening to the soothing voice of Nora and reminising about good times spent with great friends on Monroe Street in Radford, circa simplier times... or were they?

Supper from a Super Hero

2009-11-10T05:24:00.000-08:00

So, I was once told that if I were a Super Hero I would be named Procrastinator X and I would flutter about with my sparkly cape (hopefully in a variety of colors with super boots to match) saying "I will get you... Tomorrow!"

As I work best under pressure (famous words of the eternal procrastinator) I found myself in a bit of a super hero moment last night. I replaced my wand with a spatula but I was putting off work like it was my business. Instead of at my computer I found myself in the kitchen cooking... something that was not on this Super Hero's agenda but sure turned out magical.

On the Magical Menu: Sweet Potato and Black Bean Enchiladas

4 cubed sweet potatoes, cooked and mashed
1 onion, chopped and cooked
1 red pepper, chopped and cooked
1 can black beans
1 cup fresh corn
1 tablespoon Cumin
1 tablespoon Red Pepper Flakes
Salt and Pepper to Taste

Mix potatoes, beans, onion, pepper, corn and spices together. Fold into Spinach Tortillas.
Top with fresh salsa (I used the Trader Joes with Cilantro). Broil for 4 minutes. Cover with cheese (I used a Monterrey Mix). Broil for 2 more minutes. Serve with Sour Cream or Greek Yogurt.
Last week I made this for friends I accompanied the Enchiladas with an Arugula Salad with chopped mangos and a garlic lime dressing. And a lot of wine. SO GOOD!!!

I am a multi-tasking procrastinator so I also made Squash Soup, Wild Rice Salad and a big mess that I conveniently had to clean up. I then proceeded to make three friends mixed CDs w enclosed, detailed letters that I will place in the mail this morning. After all, who needs to start work right away... Of to save the world and the kitchen, one meeting and meal at a time.

xoxo- Procrastinator X

Detoxification and Dinner

2009-11-03T07:02:00.000-08:00

Wouldn't that be a good song or book title?
I always think of life experience and occurrence as a song, book or sitcom title. So far I have 5 different series (all running 7 seasons), 19 bookcases full and a 53 Mega Hits!

This week is all about the emotional, nutritional and physical detox. Seriously. After all of the people and the drinks and the food I am spending this week balancing out... starting with dinner. I am proud to say that it is only Tuesday and I have cooked three separate, very nutritional dishes and have packed my lunch daily. Unfortunately as I sit here I am drinking a glass of my favorite TJ's Bordeaux and have made plans for two nights this week. One life item at a time--- guess a gal needs some toxins, right?

Two detoxifying dinners:
Wild Rice Salad
In my new cookbook, Clean Cooking, (again, Thanks Mom!) I learned that wild rice is a grass and not a grain. This makes it a GREAT protein source as well as packed with fiber. This salad can be hot or cold and it so yummy! Adapted from New York Times recipe with my imagination--- basically, it VAGUELY resembles their recipe :)

1 cup wild rice, rinsed
Salt to taste
1/3 cup lightly toasted broken walnut pieces
1 can chopped artichokes
1 can garbonzo beans
1/2 cup chopped fresh parsley
Juice of a lemon
Head of brocolli steamed and chopped
1 small garlic clove, minced
3 tablespoons extra virgin olive oil

1. Bring the water and artichoke juice boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Add brocolli and artichokes for last 5 minutes. Drain and toss in a large bowl with the remaining salad ingredients.

Sweet Potato and Black Bean Chili
Adapted from The Clueless Vegetarian

1 tbsp EVOO
2 medium onions, chopped
1 tbsp chili powder
1 tsp ground cumin
1 tsp curry
1 cup vegetable broth
1/2 clove garlic
2 medium sweet potatoes, peeled and cubed
1 28-oz (796mL) cans diced tomatoes
2 19-oz (540mL) cans black beans, drained and rinsed
1/2 tsp salt
1 tsp crumbled dried oregano

Heat the oil in your RED DUTCH OVEN:). Add the onions and garlic and cook, stirring, over medium heat until the onions are soft - about 5 minutes. Add the chili powder, curry and the cumin and cook for another minute or so. Add the vgetable broth and the cubed sweet potatoes, reduce the heat to low and cook, covered, until the potatoes are almost tender - about 10 minutes.

Add the tomatoes with all the juice from the can, the beans, salt, and oregano. Bring to a boil over medium heat, then let simmer until the potatoes are completely tender - about 20 minutes. Puree 1/2 and serve with a dollop of greek yogurt or sour cream.

Cooked listening to these new tunes (or old on new mixes)
Slow Down- Wallis Bird
The Great Salt Lake- Band of Horse
The Chain- Ingrid Michealson
Selfish Jean- Travis
Float On- Modest Mouse
Cape Cod Kwassa Kwassa- Vampire Weekend
Got To Have You- The Weepies
Back in Your Head- Teegan and Sara
Time to Pretend- MGMT
Mercury Falling- Sting
Throw it All Away- Brandi Carlise

Now, off to watch David D in last season's Californication... a great addition to Detoxification :)

xoxo- Detox Debbie

Very Cool Gift

2009-11-02T16:46:00.000-08:00

So, some of my favorite gifts this weekend were time spent together, a mailed pumpkin, dark chocolate treats, mixed CDs and a great Kenneth Cole Bracelet. My most unique gift was Granola. Yes, Granola.

A dear, thoughtful and creative friend gifted me a "Make Your Own Mix"
at MixMyGranola.com. A very innovative company that I recently learned was almost a client of the PR Agency I work for. With my $15 I logged on to the site where they walk you through choosing a base granola (I chose an organic Mussolini) and then you get to customize it with all sorts of good things. Dried strawberries, blueberries, raisins, Goji berries, kiwi chips... the list of fruit goes on and on.

Then you get to the nuts and seeds: almonds, walnuts, pepitas — over a dozen choices! Then there were the potential mix-ins: protein enhancers, coconut shreds, yogurt pretzels, even M&Ms.

I stayed away from the chocolate (I know, will power, right? ). I will report back on the taste but the concept is awesome. It was fun to shop for my ingredients online over coffee this a.m. Fun gift for health contentious friend or a student at school. Gift rating, A+... you are in the lead KTK... seriously :)

Fortune Telling, Fried Green Tomatoes and Five Mixed CDs

2009-11-01T16:20:00.000-08:00

Whew, what a weekend! There was no carrot cake but there was much celebrating!!!

I had my fortune read by Miss Jessica, ate amazing fried green tomatoes and received five really great mixed CDs... that, a visit by two former Shop Gals, unique food, lots of red wine and time spent with the people that mean the most made for an amazing culinary and celebratory week. No worries to those of you not involved... I felt your love telepathically... and the fortune teller told me you were there in spirit!

Favorite foods consumed during my week long culinary celebration:

Fried Green Tomatoes with Green Goddess Dressing- Founding Farmers

Wood Grilled Calamari with Lentils- Cafe Saint X
Roasted Beet Salad and Goat Cheese Salad- Bar Pillar
Porcini Risotto- Potenza
Roasted Chestnut, Ricotta and Artichoke Pasta- Posto
Dark Chocolate Covered Pretzels- Chocolate Paper

I also checked out a new bar located in Logan Circle called ChurchKey that has an UNBELIEVABLE beer selection with 75 brews on tap and hundreds in the bottle.

I do not need a fortune teller to tell me that if I keep up this restaurant tour I will need new jeans but it was totally worth it! I just left Trader Joes with healthy produce and grains and new recipes are soon to follow.

Today is Nov 1--- it is a new week, a new month and a new year for me. As I listen to my new tunes while perusing my great new cookbook (Thanks, Mom!), I make you a promise of more time spent cooking, consistent chaos and a continuation of carefully crafted recipes... after all, Miss Jessica said writing was definitely in the cards.

Hey Jealousy...

2009-10-21T17:52:00.001-07:00

So, do you remember that song by the Gin Blossoms, Hey Jealousy? When that song was popular in 1992 my niece Clarissa was two and very adorable. She went around singing "Hey Josey" because of her favorite cartoon Josey and the Pussy Cats. This is the version that played in my head as I laid in bed today, very sick, with my best friend telling me about her mid week get away in NYC. Not only is she in my favorite city, in the fall, but she is eating at two of my favorite restaurants. (Yes, since I am quarantined in my DC apartment with no appetite or energy to cook I have to write about another person's life---Sorry folks, that is all I have).

Buddakan is an upscale Asian Fusion restaurant located in the Meat Packing District. Very underrated from the outside but the grand nature of the dining area proves it different on the inside. The last time I was there I had Edamame Dumplings that were AMAZING... The parent
resteraunt is in Philly and I wish the very handsome (and talented) chef, Michael Schulson would concider another in DC... come on Mike, I could do the PR???!!! Or marry you... whatever it takes!

Balthazar is a traditional French bistro that has an energy that cannot be described on words. The hustle and bustle is rejuvenating but you can spend hours talking over lunch or a cappuccino. Co-chefs, Lee Hanson and Riad Nasr have done a fabulous job bringing a taste of Paris to NY. Again...guys, What about DC??? A comparable restaurant I have spoken of is CanC an in Richmond, VA that I believe was an adaptation of this model. Great food and atmosphere anytime of the day.

Jealous or not, I do wish my dear friend a weekday rendezvous full of fantastic memories, fall foliage and fun food...

Free time, favorite friends and fried items

2009-10-19T19:34:00.001-07:00

On Sunday I had lunch with one of my favorite DC dining companions after weeks of little contact. The result??? Hours spend driving the Founding Farmers bartender crazy, sore cheeks from laughing and a slight upset stomach from the bad food I am not used to consuming. I cannot believe that in farm to table restaurant we managed to choose such unhealthy options. We had ranch popcorn (trendy appetizer, flavor changes with chef's preference), five dips with homemade chips (yeah, theybring three and we asked for two more types... basically a dip with extra dip and a side of dip). For our entree (like we needed one) we had a gourmet grill cheese
on rye with Gruyere and white cheddar with tomato soup. Seriously, a salad was ordered but since the lettuce was not fried we did not eat it. Days like this remind me to make time for the people that make you laugh, operating without a schedule can bring you the best surprises and everything is a little better dipped in something.

Something Like My Salad...

2009-10-10T08:43:00.000-07:00

I taught for six years at two different universities. On the first day of class part of my meet your teacher spill would go something like this:

"Just call me Stacey. Not Ms. Price, that's my mother. Not, Ms. Stacey, that's your kindergarten teacher. I have something like a husband and something like a kid. One I have lived with for ________(fill in blank between 5 and 10 years depending on the semester) and the other is furry with four legs."

Since then there have been many "Something Likes" and I even have found my friends and family using such saying. Borrowed from East Village Kitchen Blog, this is "Something Like My Hot Fall Salad" ... but better. My family is visiting this weekend so their is no room for chaos in the kitchen but Monday, Monday my friends, I will make this salad!

Spiced Pumpkin, Lentil, and Goat Cheese Salad
Borrowed from East Villiage Blog and Bon Appetit, November 2009

3/4 cup French green lentils*
6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash(from about one 2-pound whole pumpkin)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika**
1/2 teaspoon sea salt
4 cups baby arugula
1 cup soft goat cheese, crumbled
1/4 cup thinly sliced mint leaves
1 tablespoon red wine vinegar

PreparationPlace lentils in small bowl. Cover with cold water and soak 10 minutes; drain.

Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.

Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.

Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.