Grilled Marrow Bones with Chimichurri Salad

I often follow my instincts, albeit,  it is my primal instincts in this case.  I follow them nonetheless.  I can never get enough when it comes to marrow bones.  I love the fatty mouth feel of the marrow and the way the hot fat renders in my mouth.  Now,  before you go getting all crazy on me realize marrow fat has no saturated fat in it.  That said, it doesn’t mean I go around eating the stuff breakfast, lunch and dinner.  But there are healthy benefits to eating good quality fats.  They  include calcium, vitamin D, K and E absorption.  What’s my point?  There is good fat and bad fat, marrow is good fat.  So get yourself a skinny spoon and dig-in.

Serves 4

8 marrow bones, about 6 inches long and cut lengthwise in half

Penzey’s Old English Rib Roast Rub

kosher salt

1 cup flat leaf parsley leaves

1 cup oregano leaves

1 cup cilantro leaves

2 shallots, peeled and cut into very thin rings

1 or 2 garlic heads, depending on size

red wine vinegar

extra virgin olive oil

fresh ground black pepper

8 slices crusty artisanal bread

1. This step helps to remove any blood in the marrow. Place the bones into a nonreactive container. Add enough water to cover. Remove the bones and add 1 tablespoon of salt. Whisk the water to dissolve the salt. Add the bones back to the water and refrigerate six hours to overnight.

2. Remove the bones from the water and place them, marrow side up, on a sheet tray. Rub each bone, again marrow side only, with 1/2 teaspoon of the Old English Rib Roast rub. Refrigerate the bones uncovered for 2 hours. This step dries the surface of the bones so they grill better and allows the seasoning to penetrate the marrow.

3. Heat your grill for direct high heat grilling. Place both heads of garlic off to the side and let them cook while the grill is heating. Keep and eye on the garlic so the skin doesn’t char to quickly or the inside will brown to much before the cloves are roasted and tender.

4. Combine the herbs in a small bowl and set aside.

5. Brush one side of the bread with olive oil. Grill the bread until it has grill marks and a some charring. Remove the bread from the grill and season it with salt and fresh ground pepper. Set aside.

6. Grill the bones, marrow side first, until they are grill marked and hot. Don’t cook them too long or the marrow will disappear into the fire.

7. Remove the bones to a platter or individual plates. Sprinkle the herbs, to taste,  with red wine vinegar then with olive oil. Divide the salad between the plates sprinkling it over the bones. Add the shallots, then peeled grilled garlic cloves, and finally some more fresh ground pepper. Serve with toast.

Okra and Sweet Corn Purloo

It is the time of year, at least for me, where I have remnants–odds and ends–coming from the garden.  A few rebellious plants refusing to be defeated by a light frost are still putting forth small amounts of tender vegetables.  The real fall plants, broccoli, cauliflower and Brussel sprouts haven’t yet committed to blooming.  In my garden basket I have Silver Queen sweet corn, okra, and a few green peppers.

I make purloo, a simple but very satisfying one-pot of vegetables, rice and some sort of meat (meant more as a seasoning then an entree.)

Purloo is a dish of economy.  It is a dish of diversity.  It is a dish that tells many a family history simply by ingredients the cook chooses to use. It is of Low Country origin.  Most likely a slave dish.  It is meant to serve many and it is meant to be comforting.  It is.

Serves 6

3/4 cup onion, small dice

1/3 cup green pepper, seeded and small dice

1/3 cup celery, small dice

1 teaspoon garlic, minced

1 teaspoon dried thyme

1/4 teaspoon dried marjoram

1/2 teaspoon dried basil

2 cups okra, cut lengthwise or into stars

1 cup sweet corn, such as silver queen

2 cups smoked turkey thighs, skin removed, chopped (or ham)

1 cup short grain white rice

2 cups vegetable or chicken broth

kosher salt

fresh ground black pepper

 

1. Heat the oven to 400˚ F. Place a heavy bottomed 3 quart pot over medium heat. Add enough oil to the pot to barely coat the bottom.

2. Once the oil is hot add the onion, pepper, and celery. Season with a pinch of salt and a grind of pepper. Cook, stirring often, until the vegetables are soft but not brown.

3. Add the thyme, basil, marjoram and garlic. Saute, being careful not to brown the garlic, until they become fragrant. Add the okra, corn and turkey. Season the purloo again with salt and fresh ground pepper. Taste and adjust any seasoning necessary.

4. If the pan seems dry add a little more oil. Then add the rice and stir it around to coat the grains with the oil. Add the broth.

5. Grab the pot by the handle and give it a sharp shake so everything evens out and is distributed evenly. Bring the broth to a boil.

6. Turn off the heat, cover the pot with a lid and slide the whole thing into the oven. Immediately turn the heat to 325˚ F.

7. Set a timer for 35 minutes. At the end of thirty five minutes remove the pot from the oven, remove the lid and using a tasting spoon check the rice to see if it is done.

8. If it is not done, cover the pot and return it to the oven for 10 more minutes.

9. If the rice is tender, serve.

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Smokin’ Black-eyed Sandwich

Smokin’ Black-eyed Sandwich

This is a perfect example of vegetarian food that stands on its own. Not much different than falafel which has stood its ground for years. Your could in fact replace the mayonnaise with a yogurt sauce of your liking.  Something with tomato and cucumber would draw down the heat nicely. It would go well with grilled pitas too so if you wanted to you could take the whole meal and easily give it a Middle Eastern flare. When it is a sandwich like the above I really like it with crunchy shoestring fries and I have even been known to stack the fries right between the bread with the fritter for a nice crunch.

Serves 6

2 each 14 oz. cans black eyed peas, drained

1/2 to 2/3 cup rice flour

1/2 onion minced

2 cloves of garlic, chopped

3/4 teaspoon dried thyme

1/2 teaspoon cayenne pepper

kosher salt and fresh ground pepper

2 carrots, peeled and grated, about 1 cup

lettuce, shaved

vegetable oil

bread, buns or pitas

mayonnaise or you choice of condiment

1. Place the drained peas, 1/2 cup rice flour, onion, garlic, thyme, cayenne and a 1/2 teaspoon of kosher salt and some fresh ground pepper into the bowl of a food processor. I like the mix to maintain some chunkiness but it is important for it to be fairly smooth so it holds together. Add up to 1/3 cup more rice flour as needed. So process until smooth but it doesn’t by any means need to be perfectly smooth. Add the carrots and mix, not process, them in thoroughly with a spatula. I like to let this sit for at least an hour so the rice flour has time to hydrate and thicken the mix so it stays together better. You could even cover it and refrigerate overnight. If it seems loose before you are getting ready to cook it add more rice flour.

2. Heat a large non-stick skillet over medium high heat. Add the oil and let it get hot. Form the mix into 6 balls and then shape them into patties. Fry then until crispy on both sides. Build you sandwiches and serve.

Gumbo Z’herbes with Yeasted Corn Biscuit Dumplings

Gumbo Z’herbes

If you know me you know I love greens.  I go to them for comfort, for quick meals and just about any reason, now that I think about it,  I am not even sure I need a reason.

There was a day not all that long ago when I would always add some sort of smoked pork or, at the very least, smoked turkey legs to the greens.  At some point we started to eat  less meat and started to enjoy vegetables for being vegetables.  Since those days of long ago I have added the pork back to my greens on occasion and each time I do I always say to myself, “well, that was a mistake.”   For me,  I have found I like greens for greens and the pork just overpowers them.

Even so there are dishes were not adding the requisite pork is damn near criminal and it might be in some states south of the Ohio River.  I thought not adding tasso ham to my Gumbo Z’herbes might be one such crime but then I got to thinking about it and I came to understand, for the most part, it is the herbs used to cure the tasso that I like.

I am sure you see where this is going.

The biscuits dumplings aren’t traditional but the gooey bottoms and crunchy tops sure are a plus in my mind.

Note: the yeast used in the biscuits is really more for the yeasty flavor then it is to make them rise.  While I am sure it helps them rise it is not the reason they rise the baking soda is.  So don’t omit the soda because there is yeast in the recipe.  Also, not only are these really good as dumplings but they are  just as good when baked as biscuits.

Serve 4 to 6

For the gumbo:

peanut oil

1 1/2 cups yellow onion, peeled trimmed and cut into a small dice

3/4 cup green pepper, membranes and seeds removed, cut int a small dice

3/4 cup celery, cut into a small dice

3 tablespoons, garlic, minced

1/4 teaspoon cayanne

1/2 teaspoon marjoram

1/2 teaspoon allspice

1/2 teaspoon fresh ground white pepper

7 cups vegetable broth

1 teaspoon gumbo file

8 cups mixed greens, collards, turnip, or kale, rinsed at least three times and chopped into thin ribbons

kosher salt

For the biscuits:

1 cup buttermilk, room temperature

2 teaspoons active dry yeast

1 teaspoon sugar

1 1/2 cups all-purpose flour

1 cup corn flour, not cornmeal

1 teaspoon baking soda

1 teaspoon salt

1/2 cup unsalted butter, cold and cubed

extra flour for dusting

1. Place a 3 1/2 quart cast iron Dutch oven over medium heat.  Add enough oil to the pot to just cover the bottom.  Add the onion, peppers and celery.  Season them with salt and pepper and stir them to keep them from browning but let them become soft.

2. Add the garlic, cayenne, marjoram, allspice and white pepper.  Stir until everything becomes fragrant with out letting the garlic brown.  Add the vegetable stock and bring it to a boil.

3. Add the greens by the handful until each addition is wilted and you can add more to the pot.  Do this till all 8 cups have been added.

4. Bring the gumbo back to a boil then reduce the heat to a simmer.  Simmer uncovered for 1 hour.  At the end of the hour add the gumbo file and stir it into the broth.  The greens will be tender and gooey.

5. Heat the oven to 425˚ F.  While the oven is heating combine the yeast and buttermilk and let the yeast dissolve.

6. In the bowl of a stand mixer fitted with a paddle attachment, or by hand using a heavy duty wooden spoon, combine the flour, cornmeal,  sugar, baking soda, and salt with the butter.  Mix the flour with the butter until it has the appearance of coarse cornmeal.  Add the buttermilk and process until the biscuit dough is just combined.

7. You can use a small ice cream scoop, make sure you don’t sink the biscuits into the liquid,  and make a drop biscuit topping by gingerly and gently plopping the dough right out of the scoop and into the gumbo or you can turn the dough out onto a lightly floured surface roll it, cut it into rounds,  and then lay these on top of the gumbo.

8. Either way be careful not to sink the dumplings.  Place the pot into the oven and bake the whole thing, uncovered, for 20 minutes or until the biscuits have browned nicely.

6. Serve

Chicken and Rice Soup with Saffron

Good soup is hard to come by but it isn’t hard to make good soup.  It’s only as difficult as you want to make it.

While I know there are all kinds of prepared soups on the shelves of every supermarket I just can’t bring myself to do anything other than make it from scratch.  I beg of you to do the same.  You will be all the better for it and your health will be too.

If you are new to the kitchen it might take you a while to get the prep down.  There is cutting and chopping but as you practice and as your skill level increases your time in the kitchen drops.  Trust me.  I like to spend time in the kitchen some days but not all days.  I want to do things with my kids more than I want to make some three-day dish out of Modern Cuisine but that doesn’t mean I don’t eat flavorful good food

The one thing for which I am grateful is I worked in a from scratch restaurant where not only did you work the line but you did all of your own prep.  I became efficient because the Bob-Knight-of-Chefs boss I had demanded it.  I am eternally grateful to him for his persistence and for making me a better cook.

Makes 6 servings

For the broth:

1 yellow onion, trimmed, peeled and chopped

1 carrot, peeled and sliced

1 celery stalk, washed, trimmed and chopped

4 leg/thigh chicken quarter, skin removed

1 bay leaf

1 teaspoon whole black peppercorns

6 cups water

For the soup:

1/2 cup yellow onion, peeled, trimmed 1/4 inch dice

1 cup carrots, sliced

1/4 cup celery, 1.4 inch dice

1 cup brown basmati rice, cooked

1 tablespoon Italian or curly leaf parsley

1 heafty pinch of saffron

1. Place all the broth ingredients into a three quart heavy bottomed pot and place it over medium high heat.  Bring it to a boil and then reduce the heat to a simmer.  Simmer the broth until the chicken is very tender, the meat should have pulled away from the leg joint bone on its own.  Remove the chicken quarters to a plate and let them cool.  Once they are cool pick the meat from the bones and break it up into spoon size pieces.

2. Strain the both.  You should have anywhere from 4 to 5 cups.  If it is less add some water.

3. Discard the vegetables from the stock.  Clean the pot and pour the strained stock back into the pot.  Add the soup vegetables, saffron a heavy pinch of salt and some pepper to the pot.  Bring the soup to a boil.  Reduce the heat and cook until the vegetables are tender.

4. Once the vegetables are tender add the chicken, cooked rice and parsley.  Make sure everything is good and hot.  Serve.

Asian Honey Ginger Fried Chicken

This is a straight up rip of Momofuku’s Asian Fried Chicken.  I won’t even call it an adaptation but it isn’t plagiarism.  This is credit where credit is due.

The Momofuku cookbook has been around for a couple of years now and it is still, hands down, one of my favorite resources of inspiration.  I think I have made, or at least made a version, of everything in the book.

There are a few things different from the original recipe here, the honey for instance instead of sugar and I shortened up the brine time.

FOR THE CHICKEN:

1 chicken, about 3 1/2 lbs., cut into 9 pieces, the whole breast should be cut across the back bone not with it into three pieces

1/4 cup sugar

1/4 cup salt

4 cups ice water

peanut oil for frying

FOR THE HONEY GINGER SAUCE:

1 tablespoon ginger, extremely finely minced

1 tablespoon garlic, extremely finely minced

2 tablespoons honey

3 tablespoons soy sauce

2 tablespoons peanut or canola oil

2 tablespoons fresh lemon juice

1 teaspoon red pepper flakes

1/2 cup green onions, sliced into thin rounds

1. Combine the salt, sugar and ice cold water in a large bowl and mix till the sugar and salt have dissolved. Add the chicken, making sure it is submerged, and let it brine for one hour. After the hour remove it to a tray lined with paper towel and dry the chicken completely.

2. Place a large pot onto the stove. Fill the pot no more than a third full with oil. Turn the heat to medium high. Place a fry thermometer into the oil.

3. While the oil is heating to the magic 375˚ F combine the sauce ingredients minus a quarter cup of the green onions in a bowl that will eventually be large enough to carefully toss the hot chicken with the sauce.

4. When the oil is to temperature carefully add the chicken. Cook until the skin is brown and crispy and the chicken is done, ten to fifteen minutes.

5. Remove the chicken from the hot oil to the sauce bowl and toss to combine. Serve garnished with the remaining green onions and the extra sauce for dipping chicken and sticky rice.

The Poor Wretches Pasta


Street walkers pasta and now poor wretches pasta.  Leave it to the Italians to come up with an interesting name for their local eats.  This is Sicilian by birth.  The pine nuts and currants aren’t traditional but I like what they bring to this dish.

Eggplants are abundant at the moment.  You could take the time to make eggplant parm, moussaka or some other multi-step dish or you could keep it simple and make this.  It is simple but that doesn’t mean it isn’t flavorful.  I have made it twice already and probably will make it again.  I am not doing so because I have eggplants, and lots of them, but because I like it that much.

Makes 4 to 6 servings

good quality olive oil

2 or 3 eggplant, depending on size, peeled and cubed into 1 inch pieces, about 5 cups

2 cups tomato sauce

2 teaspoons red pepper flakes

3 tablespoons currants

2 tablespoons pine nuts

1/2 cup fresh bread crumbs

16 oz. penne pasta

kosher salt and fresh ground pepper

1. Add 1 1/2 tablespoons of olive oil to a small saute pan.  Once it is hot add the bread crumbs and pine nuts.  Season them with salt and pepper and cook them until they are browned.  Add the currants and toss a few times.  Empty the pan into a small bowl  and let the topping cool.

2. About one hour before you start cooking put the eggplant cubes into a colander.  Season the cubes with a fair amount of salt and either place the colander in the sink to drain or in a large bowl.

3.  Place a large pot of generously salted water over high heat.

4.  While the water is coming to a boil place a 14 inch saute pan over high heat and add 1/3 cup of olive oil.  Once it is shimmering but not smoking add the eggplant.  It might splatter a little if there is a lot of water clinging to the pieces so be careful.  Brown the eggplant.

5. Add the red pepper flakes, a little more oil if the pan looks dry,  and then the tomato sauce.  Reduce the heat and simmer the sauce.

6. Add the pasta to the big pot of boiling water and cook the pasta according to the cooking time listed on the box.  Once they are done, add a 1/2 to 1 cup of the starchy pasta cooking liquid to the sauce depending on how reduced it has become.

7. Strain the noodles and add them to the sauce.  Toss to combine and coat the noodles.  Pour the pan out into a large bowl and top with the bread-crumb-currant-pine-nut topping and serve.

Beef Medallions with Mushroom Madeira Sauce

Beef Medallions with Madeira Mushroom Sauce

A la minute. A French cooking term used to describe a meal that is cooked of the moment. Meaning every thing is fresh and the dish should come together easily, in other words, if you have done your prep you can bring this dish together in less then 3o minutes.

This dish is a great date night, put the kids to bed early and have some alone time with your spouse kind of meal because it is really easy to cook for two. It is also easy to make for a larger crowd buy you have to do a few things differently.

So this is about prep. My prep starts with a whole beef tenderloin. I cleaned them for years while working in restaurants and always buy them whole. If you aren’t comfy doing this then by a couple of filets and simply cut then in half or into thirds depending on their size.

I have backed away from the buffet and have cut down on my portion sizes so I like the total portion size to be 5 to 6 ounces of beef and I call it a day. If you are a hungry man kind of eater then up it to 8 ounces. Regardless of the amount per portion you want the medallions to be no thicker then an inch and no thinner then a 3/4 inch. I am being specific here because you want to be able to cook them quick but you also want to be able to cook them to your desired temperature, rare, medium rare and so forth. Which also means you want all the pieces to be the same thickness so they finish cooking at the same time. It is not as complicated as it sounds and once you get into the thick of it you will easily see what I am rambling on about.

A beurre manie is nothing more then equal parts cold unsalted butter mixed with equal parts flour. It thickens without clumping, it is a short cut for a roux, but you have to be careful to simmer your sauce long enough to keep it from tasting floury. You see in a roux you have already cooked out the flour flavor.

Serves 2

6 two ounce beef medallions

1 1/2 cups of mixed mushrooms of your choice

2 teaspoons garlic, minced

canola oil

unsalted butter

1/3 cup madeira

1/2 cup broth of your choice

2 teaspoons beurre manie

1 tablespoon flat leaf parsley, minced

salt and pepper

1. Season the medallions with salt and pepper.

2. Heat a large skillet over medium high heat until really hot but not smoking. Add enough canola oil just to coat the bottom of the pan. Add the medallions to the pan and very quickly sear them till golden brown and delicious.

3. Remove the medallions from the pan at least one temperature below where you want them, so if you want them cooked medium remove them from the pan at medium rare.

4. Add the butter and while it jumps and sputters add the mushrooms. Season them with salt and pepper. Cook the mushrooms until they are brown and a little crunchy. then add the garlic and cook until fragrant.

5. Carefully add the madeira from a measuring cup not from the bottle. Madeira can easily ignite so be careful and this is the reason not to pour from the bottle because if it ignites the stream of madeira acts as a fuse and then you will have an exploding or at least burning bottle of madeira.

6. Once the madeira has reduced by half add the broth and let it start to reduce. Taste and season the sauce with salt and pepper. Add the parsley and stir to combine

7. Add one teaspoon of the beurre manie to the mushroom sauce and let it dissolve. Let sauce come to a gentle boil and thicken the sauce. If it is thick enough add the parsley and the medallions and warm everything to your liking then serve. If the sauce is not thick enough add the rest of the beurre manie, let it dissolve and the sauce come to a boil again. Now proceed with warming everything. Plate on hot plates and serve.

Mother’s Grits and Debris

I snuggled in behind the wheel of what became known as the Starship Enterprise, it was no longer a minivan fit for a family vacation.  Instead it morphed into a party pod for a convoy of misfits headed to Mardi Gras.  I was old enough to know better but I never let that stop me.

Fortunately,  we only lost one car and one person both of which later turned up in Florida.  I guess they just needed a change of venue, besides the important thing is we all managed to stay out of jail.

I could smell the chicory coffee wafting out the front door and blowing down Tchoupitoulas.  It drew me in like a voodoo king casting a love spell and deposited me at Mother’s front door.  The sign about the world’s best baked ham didn’t even register as I walked past it and sat down near a window hoping the low morning sun would cast some clarity onto the crumpled two day old newspaper I was trying to read.  I thought the sunlight might help me focus but it didn’t and in the end I had to leave that to the coffee.

The bite of the chicory brought me around long enough to order another cup and a bowl of Grits and Debris, which was really all I could afford.  What the coffee couldn’t do, breakfast did.  I didn’t realize how bad I needed food.  It was one of those occasions when you realize booze and nicotine isn’t a sustainable diet.  My breakfast was nourishing from the first bite to the last.

I only ate at Mother’s this one time but I revisit often on mornings when what is needed is a little something more.

Debris: the parts, bits and crumbs of roast beef that fall onto the carving board while you are slicing the meat.…..Find the recipe here

Mother’s Grits and Debris

I snuggled in behind the wheel of what became known as the Starship Enterprise, it was no longer a minivan fit for a family vacation.  Instead it morphed into a party pod for a convoy of misfits headed to Mardi Gras.  I was old enough to know better but I never let that stop me.

Fortunately,  we only lost one car and one person both of which later turned up in Florida.  I guess they just needed a change of venue, besides the important thing is we all managed to stay out of jail.

I could smell the chicory coffee wafting out the front door and blowing down Tchoupitoulas.  It drew me in like a voodoo king casting a love spell and deposited me at Mother’s front door.  The sign about the world’s best baked ham didn’t even register as I walked past it and sat down near a window hoping the low morning sun would cast some clarity onto the crumpled two day old newspaper I was trying to read.  I thought the sunlight might help me focus but it didn’t and in the end I had to leave that to the coffee.

The bite of the chicory brought me around long enough to order another cup and a bowl of Grits and Debris, which was really all I could afford.  What the coffee couldn’t do, breakfast did.  I didn’t realize how bad I needed food.  It was one of those occasions when you realize booze and nicotine isn’t a sustainable diet.  My breakfast was nourishing from the first bite to the last.

I only ate at Mother’s this one time but I revisit often on mornings when what is needed is a little something more.

Debris: the parts, bits and crumbs of roast beef that fall onto the carving board while you are slicing the meat.

Serves 2

1/2 cup brown rice grits, fine grind or corn grits

1 1/2 cups water plus 2 tablespoons

kosher salt and fresh ground black pepper

1/2 cup debris, chopped pot roast or some sort of chopped cooked beef

1 cup au jus or beef broth

1 shallot, peeled and sliced thinly

2 eggs, optional

oil or butter for frying the eggs, optional

chive is you feel so inclined

1. Place the grits and water into a sauce pan.  Add a healthy pinch of salt and several grinds of black pepper.  In another sauce pan combine the shallots, au jus and debris.  Place both pans over high heat and bring to a boil.  Reduce the heat of the grits to a simmer and cover.  Reduce the heat under the debris to medium low and let it bubble briskly.

Optional eggs:  Heat a saute pan over high heat and add the butter.  Fry the eggs to your liking.

2. Bowl up the grits, ladle half the debris and au jus over each then sprinkle with chives.  Serve with some good coffee.

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Jambon Persillé Maison

Jambon Persillé Maison

In the heat of the summer sometimes it is good to have a dish you can simply slide out of the fridge, slice off a hunk,  add a condiment, some pickles and you have lunch or a light dinner.   Somehow and I am not sure how but I believe collagen has a cooling effect.   While I know it is great for your joints  and colds, one reason real chicken and noodle soup is called penicillin, I am not sure why it would be cooling other then it is, well, served cold, stupid I know but I have no other answer and, honestly I need to get back out to the garden and finish weeding.  But first a quick lunch.

Makes a 4 x 4 x 8 inch loaf

2 1/2 lb. chunk of ham, mine was two pieces
1 celery stalk, trimmed and chopped
1 onion, trimmed and halved
1 carrot, peeled and chopped
1 small head of garlic, trimmed, halved
2 bay leaves
5 sprigs fresh thyme
1/2 cup dry white wine
1/2 cup shallots, minced
1/2 cup flat leaf parsley, rinsed, dried and minced
1 1/2 sheets of gelatin
1 1/2 teaspoons red wine vinegar

1. Place the ham in a large pot with the celery, carrot, onion, garlic, bay, and thyme.  Add cold water to cover the ham by and inch.  Place the pot over high heat and bring it to a boil.  Reduce the heat to a simmer and simmer for two hours or until the ham is tender enough to shred with a fork.

2. Remove the ham to a sheet tray or something that will allow you to shred it without making a mess.
3. Add the half cup of wine to the ham pot and bring the broth to a boil.   Reduce the liquid to about 2 or 2 1/2 cups.
4. Shred the ham while the broth is reducing and add the parsley, shallots and a few grinds of black pepper.
When the broth is reduced taste it for seasoning.  If it needs salt add a little.  Remember this will be served cold so it needs to be seasoned aggressively but it is ham so it is already salty.  You will need to use your own best judgement.  Remove the vegetables from the broth.  I just ladled out the broth and left the thyme leaves in, remember this is a rustic dish.
5. Place the gelatin into a bowl and add some of the hot broth.  Let the sheet curl up and then flatten out then swirl the broth around until the gelatin has dissolved and then add the rest of the broth.  Add the vinegar and mix well.
6. Mix the ham well with the parsley and shallots.  Grab a good handful of the ham mixture and pat it into the bottom of the loaf pan with the authority of a TSA agent.  Add some of the broth to just come up to the top edge of this layer of ham.  Add more ham and then do the same with the broth until you have filled the pan.  Cover with plastic wrap and refrigerate overnight.  I didn’t put a weight on top of the ham to compress it but feel free to do so if you have the urge.
7. The next day slice and serve with pickles, mustard and crusty bread.

Mexican Street Fair Corn

Nothing new, been done countless ways and yet if you get, grow or steal perfect sweet corn and make this dish you will continually come back to it again, and again, and again throughout the summer.

SERVES 4

8 ears of the tastiest sweet corn, still in the husk, you can lay you hands on

mayonnaise

2 cups grated hard cheese, Asiago, Manchego, or Cotija

2 tablespoons ancho chile powder

1/2 teaspoon garlic powder

Kosher salt and fresh ground pepper

3 tablespoons cilantro, minced

lime wedges

1. Soak the corn in a water filled sink for 2 to 4 hours.

2. Fire up your grill for direct heat grilling. While the grill is heating peel back the husks leaving them attached to the ear of corn making a handle. Remove the bulk of the silks but you are going to be grilling the corn so any remaining threads will burn off, this is one of the pluses of grilling corn. Combine the cheese and cilantro on a large plate. Combine the ancho and garlic powder.

3. When the grill is hot add the corn and cook it until tender. It should get splotches of brown caramelization if the grill is hot enough.

4. When it is done use a pastry brush to paint the ears with mayonnaise. Roll them in the cheese and cilantro crust. Then sprinkle with chile garlic powder combo and salt and pepper. Serve with a squeeze of lime.

Dashi

Don’t let its simplicity fool you. A well made dashi packs a wallop and is the foundation of Japanese cuisine. If you want the real deal you have to make this stuff from scratch. Possibly the easiest stock of all to make but again you will have to make a trip to the Asian grocery. Never fear though the stock only takes a couple of minutes to throw together.

Makes +- 8 cups

8 cups cold water

one 8 x 4 inch sheet kombu, kelp

one 2 1/2 inch finger of ginger, peeled and cut lengthwise into 4 slices

2 cups katsuobushi, dried bonito flakes

 

1. Gently wipe the kombu with a damp cloth to remove white salty stuff. Don’t worry if you don’t get it all.

2. Place the kombu in a pot along with the ginger and water. Place the pot over medium heat. Once the water starts to steam and develop lots of bubbles that are attached to the side of the pan turn off the heat. You do not want the pot to boil.

3. Set a timer for 12 minutes. At the end of twelve minutes remove the kombu. Turn the heat back on and bring the broth to just short of boiling again. Turn off the heat and add the bonito flakes.

4.Set the timer again for 12 minutes. At the end of twelve minutes strain the stock and use it immediately or store in the fridge. It is best if you use the stock within three days of making it.

Japanese Beef and Noodle Soup

Japanese Beef and Onion Soup

For real, once you make this soup and see how easy it really is you will make it time and again. It will fall into your weeknight rotation and you will start stocking the stuff you need in your pantry. It is seriously good folks.

You are going to have to take a trip to the Asian grocery. Don’t you think it is about time? First off, I have said it time and again, the vegetables are great and, as is true with most ethnic grocery stores, the prices are great. Think of it as and adventure. A cultural adventure and realize that the people working in the store are there to help you, want you to know about their food culture and will do their best to get you the product you are looking for

Dashi is a Japanese stock made from dried bonito flakes. They are smoky and rich and key to making this right. Also you will need kombu, konbu or dried kelp sheets which is seaweed, but don’t substitute other seaweeds they are not the same. You want kelp. And finally don’t try to substitute dried ginger for the fresh, again, it is not the same. Ginger purchased at the Asian market is like a third of the price as your regular grocery because people are actually buying it before the owners have to throw it away so there is no lose of overhead due to spoilage.

I also use an organic Japanese soy sauce but you don’t have too. Just realize you want a Japanese style soy that doesn’t have a lot of additives. Pretty much it should have water, soybeans, maybe wheat, and salt and nothing more. Do not get aged or reduced or thickened soy for this recipe either.

You literally can use any kind of thin noodles you want. If you feel most comfy with spaghetti because that is what you have always cooked then go for it. Just make sure, one, you salt the pasta cooking water heavily, it will make your noodles taste good, and when they are done cooking cool them immediately in a cold water to stop the cooking. This way you won’t have mushy tasteless noodles.

This recipe is the culmination of many but is probably most closely related to Japanese ramen or even sukiyaki. I think you will like it. Enjoy.

Japanese Beef and Onion Soup

Serves 4

1 tablespoon grape seed or canola oil
2 large onions, peeled and julienned
1 leek, white part only save the green end for stock
1/4 cup garlic, peeled and sliced thinly
1 tablespoon fresh ginger, peeled and minced
1/3 cup mirin
1/2 cup soy sauce
8 cups dashi
12 very thin slices of beef tenderloin at room temperature
fresh ground black pepper
salt
a handful of cilantro leaves
1 pound of thin noodles of your choice, cooked

1. Heat the oil over medium heat in a 3 1/2 quart heavy bottomed sauce pan.  Add the onions , ginger, and the leeks and sweat them, stirring occasionally until they begin to brown.   The less you stir the sooner they will brown but eventually you also want to stir so they brown nicely on all sides.
2. Add the garlic about halfway through the browning process.  You want to soften the garlic but not brown it or it can become bitter.  Now add the mirin and let it reduce by half.  Then add the dashi and soy.  Taste and add salt if necessary or more soy if you think it needs it.  Reduce the heat and let the broth simmer for a bit, about 20 minutes or so.  Just enough to let the flavors come together and the onions to be very tender but not mush.
3. If the noodles are cold place them in a strainer and run hot water over them for a few minutes to warm them.  Shake out the excess hot water  then divide them between four bowls.  Arrange 4 tenderloin slices in each bowl and top with some cilantro.
4. Bring the broth to a boil and ladle it over the noodles.  It will slightly cook the beef and will heat the noodles.   Grind some fresh pepper over the top along with some cilantro and serve.

Meatballs Emilia-Romagna with Pasta Sheets

Meatballs Emilia-Romagna with Pasta Sheets

Although I have never been for a visit,  I have been fascinated with this region of Italy ever since I first tasted tagliatelle with a game ragu. I like the richness of the food, and yet it never seems overly heavy and filling. I think it has to do with the restraint and balance of the rich and decadent foods they use. I chose to use ground short ribs for the base of the meatball for several reasons. One, they stay moist because of the fat content, and two I also caramelize the meatballs because that is one of the great things about short ribs is how rich they become after browning. I also grate the onion and garlic on a micro plane so it permeates the bread crumb and milk panade and then the entire meatball. If you make these meatballs hours ahead of time and put them in the fridge when you go to roll them they will seem like they are not going to bind together. As you work them in your hands the heat of your hands will soften the fat and the will come together nicely.

SERVES 4, WITH ENOUGH MEATBALL MIX TO TEST FOR SEASONING
1 1/2 pound short rib meat, sinew removed and ground, you butcher can do this for you too.
1/2 cup whole milk
1/2 cup dry bread crumbs
1 teaspoon fresh garlic, grated on a micro plane
1 tablespoon yellow onion, grated on a micro plane
2 tablespoons flat leaf parsley, minced
1/2 cup parmesan reggiano, grated
1 egg
kosher salt and black pepper
extra virgin olive oil
1 1/2 cup yellow onion, small dice
3/4 cups carrots, small dice
3/4 cups celery, small dice
1 tablespoon fresh garlic, minced
2 thin slices of prosciutto, diced
2 bay leaves
1 sprig of fresh rosemary, about 6 inches long
1 cup dry red wine
1 1/2 tablespoons double concentrated tomato paste
2 cups beef stock or chicken stock
1/2 cup whole milk
2 tablespoons heavy cream

8 each lasagna sheets

1.    Combine the bread crumbs, milk, grated garlic and grated onions in a bowl and mix to combine. Let it sit for 5 minutes. Combine the beef, egg, parmesan and parsley with the bread crumb mixture and mix very well. ( I used the paddle attachment on my mixer.) Season with a half a teaspoon of salt and a few turns of fresh ground pepper. Make a walnut sized meatball. Place a small saute pan over medium heat. Add some oil and saute the meatball until it is done. Taste and adjust the seasoning as necessary. Keep in mind the garlic and onion will grow stronger as the mix sets so you are really only tasting for salt. Place them in the fridge while you cut you veggies.
2.    Roll the meatballs making them golf ball size. I used a #20 scoop.Heat a large 14 inch non stick skillet over medium high heat. These meatballs start out very tender but firm up as the fat is rendered. Add a couple of glugs of olive oil and gently add the meatballs and brown them on all sides. Remove them to a sheet tray with sides when they are finished browning.
3.    Heat the oven to 375 degrees. Bring a large pot of salted water to a boil.
4.    Empty out the grease and put the pan back on the heat. Add a glug or two of olive oil and add the prosciutto. Once the prosciutto is crisp add the chopped onions, carrots, and celery. Saute until they begin to soften but don’t brown. Add the garlic.
5.    Once you smell the garlic add the wine and the bay leaves. Reduce the wine to a glaze and then add the stock and rosemary sprig. Reduce the liquid by half. Add the milk and cream. Let it come to a boil and then then place the pan into the oven.
6.    Slide the meatballs into the oven too. Set a timer for 16 minutes.
7.    About 4 minutes before the timer goes off drop the noodles into the pot of boiling water and cook for 3 to 4 minutes.(if you are not using fresh pasta start to cook it according to the time on the box and plan to have it done at the same time as the ragu) Remove the pasta and let it drain. Remove the sauce and meatballs from the oven. Remove the bay leaves and rosemary sprig from the sauce. The sauce should not be thick but should be reduced.
8.    To plate hold the end of a noodle with a clean towel. Place about a tablespoon of sauce between each layer as you bunch it on the plate. Place three meatballs on top drizzle with some ragu and grate more cheese over the top and serve.

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Smothered Chicken

The tiny bright green stars of okra and the fresh lima beans, so tender the veins show through their thin skins, are nestled into a bed of bi-color sweet corn just shaved off the cob. Together they simmer in a liquid that is mostly melted butter, seasoned quietly with salt and black pepper.

Succotash is a poor man’s dish, made popular during the Great Depression. Somehow I never feel poor when eating it — but then, I feel that way about all soul food.

While succotash is comfort food, not all comfort food is soul food. I can find comfort in foie gras, but foie gras is not soul food. Succotash is.

At the back of the stove, the chicken thighs simmer away. Their crispy brown skin breaks the bubbling surface of pan gravy made with peppers, onions, and celery. There is a reason they call this mix of vegetables the trinity. It goes beyond the Southern flavor they bring to the dish — something distinct, even ethereal.

I am feeling sad. Sylvia Woods, of Sylvia’s Soul Food fame, has passed away. Over the years, her collard greens recipe became my recipe, her Northern-style cornbread a family favorite at Thanksgiving. It was with her recipe in hand one sultry Friday afternoon some years ago that I lost my red velvet cake virginity.

I pick up the paring knife used to peel the potatoes. It is dirty with powdery white potato starch. Fishing for one of the larger chunks of potato, I stick it into the boiling water, find one, and poke it with the knife, which slips to the center of the potato like it is room temperature butter.

Carrying the potato pot to the sink, I pour it into the strainer. Hot starchy steam rushes up and around my face before disappearing upward toward the ceiling. I let the potatoes sit in the strainer to steam out excess moisture and turn to the stove to stir the succotash.

The oven timer goes off.

I grab a kitchen towel to use as a hot pad and remove the black skillet cornbread from the oven. I can smell the thin, crispy bacon fat-and-cornmeal crust that forms when the batter hits the hot skillet, hiding now under the tender yellow interior. I set the skillet on top of the stove and cover it with the dish towel.

I like this point in the meal preparation.  The point where everything is coming together and there is a final rush to get everything done at the same time so all the food comes to the table hot.

I rice the potatoes.

It isn’t a coincidence the corn, okra, and lima beans are all at their peak out in the garden today.  At least that is what I am telling myself.

I always add the butter first to the riced potatoes so the fat gets absorbed by the starch.  Then I add the heavy cream, salt and pepper.
I like that soul food is about coming together not just as a family but as a community, even more so then it is about eating.  Not that the food isn’t important– it is about the value of sharing, too — but even the food shouldn’t trump the socialization that happens around it.

I taste the potatoes.  They are just the right texture and need no further seasoning, cream or butter.  I scoop them into a serving bowl, and do the same with the succotash, and put the smothered chicken on a platter with its gravy ladled over the top.

It is always lively at our table.  This evening, it might even be more so.

For the spice mix:

2 tablespoons paprika
1 teaspoon garlic powder
1/2 teaspoon black pepper

For the chicken:
6 to 8 bone-in skin-on chicken thighs
2 cups yellow onions, julienned
3/4 cups green bell peppers, julienned
3/4 cups celery, julienned
water
kosher salt
fresh ground black pepper
1/4 cup green onions, chopped
2 1/2 tablespoons flour
vegetable oil
2 garlic cloves, peeled and minced

1.    Combine all the spice ingredients in a small bowl. Season the chicken thighs on all sides with salt and then with the spice mixture. You may or may not have extra spice depending on how heavy your hand is and whether or not you season 6 or 8 thighs.
2.    Place a heavy, large sauté pan over medium high heat. Add enough oil to the pan to easily coat the bottom completely. When it is hot add the thighs skin side down and brown them deeply. Once they are brown do the same to the other side.
3.    Remove the thighs to a plate. Add the onions, bell pepper and celery to the pan. Season them with salt and pepper. If the pan is to hot turn down the heat and cook down the vegetables until they are brown and soft. Add the flour and sauté everything for a bit longer to cook out the flour flavor.
4.    Add the garlic cloves and give the veggies a stir. Add the chicken thighs back to the pan and add enough water to cover the thighs by three quarters. The crispy tops should just be peeking out of the gravy. Add all but a tablespoon of the green onions to the sauce.
5.    When the gravy comes to a boil reduce the heat and simmer until the chicken is cooked through and tender, this should take about thirty minutes. Season the gravy, stir and taste.
6.    If the gravy is reducing to fast and getting to thick add more water and stir.

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Swiss Steak

This dish epitomizes Midwest and plains state farm food of German heritage.  It is something that your grandmother most definitely would have made and when you walked into the mud room to park your dirty boots on the old rag rug you would get the warm fuzzies.  You knew not only would the steak be tasty but more than likely the mashed potatoes or the buttered egg noodles with parsley and stewed green beans would be accompanied by home made yeast rolls.  Some sort of carrot salad or slaw and a piece of spice cake for dessert, well, makes for a great Sunday dinner.

Serves 4

1 round steak, 2 1/4 lbs.
canola oil
2 cups yellow onion, thinly sliced
1 red pepper, cored and sliced thin
8 oz. white mushrooms, brushed of dirt and sliced
1 garlic clove, large, minced
1/2 teaspoon dried thyme
1/2 teaspoon marjoram
1 tablespoon butter
2 tablespoon flour
2 to 3 cups of water
kosher salt and fresh ground black pepper
minced parsley for garnish

1. Season the round steak on both sides with salt and black pepper.  Let the salt dissolve before you continue.  Heat the oven to 325 degrees.
2. Heat a 14 inch heavy bottomed saute pan (you will also need a lid) over medium high heat.  Add the canola oil, it should shimmer if if doesn’t let it heat some more, then carefully place the steak into the pan.  Sear it until it is very brown and caramelized on both sides.  You want to build what is called a fond on the bottom of the pan.  The fond is the gooey brown stuff that is sticking to the pan and you want to take care not to burn it.  The fond is going to give loads of flavor to you sauce.  It is ok to let it become deep brown but if it is getting to dark to quick turn the heat to medium.
3. Remove the steak to a tray.  Place the butter into the pan and add the onion, mushrooms, and peppers to the pan.  Let them cook until they wilt and start to take on some color.  Add the flour, garlic, marjoram and thyme.  Stir the flour in and let it cook for a minute or two to burn off the starch flavor,  add the water.  Using a wooden spoon scrape up all the brown bits from the bottom of the pan.
4. Bring the sauce to a boil and then place the steak on top of the veggies.  Put the lid on the pan and slide it into the oven.  Set a timer for 1 hour.
5. At the end of an hour check the tenderness of the round steak.  You don’t want it to be fall apart tender but you don’t want it to be tough either.  So cut a little sliver off and give it a go.  Either bake it with the lid on for another half hour or serve.
6. To serve:  Place the steak on a platter, preferably warmed in the oven for a minute or two,  and ladle on the sauce, finally, garnish with parsley and serve.

Glazed Carrots with Lettuce

I am not sure when my fascination with carrots began but it wasn’t as a kid. I really don’t think I thought much about carrots until I started growing them in my garden. I think the fact that a good carrot in the middle of winter taste so good and feels so completely nourishing while you are eating them it makes them hard to pass up.

This recipe uses classic technique, yet, is really simple. I find this recipe to be old school Flemish/Belgian and borderline Dutch. The first time I made it years ago I had my doubts about the lettuce addition but they quickly dissolved into bliss. As always the best and freshest produce you can lay you hands on is always going to make the best food.

SERVES 4

16 carrots with tops, you can tell how fresh the carrots are by the tops, not more than 3/4 inch diameter, peeled and timmed with 1 inch of top left on

1 teaspoon sugar

scant 1/2 teaspoons salt

1 1/2 teaspoon white wine vinegar

1 bay leaf

1 sprig of fresh thyme

3 tablespoons unsalted butter

a few grinds of white pepper

water

1/2 dozen bibb lettuce leaves, larger ones torn in half

  1. Place everything, except the lettuce, into a 12 inch heavy bottom saute pan. Add about 1 cup of cold water to the pan or just enough to reach an 1/8 inch from the tops of the carrots.
  2. Place the pan over high heat and bring to a boil. The idea here is to have the water all but evaporate at the same time the carrots finish cooking leaving you with a rich and delicious glaze to coat and be poured over the dish. If the water seems to be evaporating before the carrots are close to being done you can add a little more. At the same time if the carrots seem to be getting to done remove them from the pan. Reduce the glaze and then at the end add the carrots back to warm them and to cook the lettuce.
  3. The whole idea here is to have a tender carrot that is not mushy or one that when you cut it is so hard it shoots across the table. It is timing and you can always use a toothpick to test the fattest part of the carrot. It should yield with a some pressure pressure. As the water gets close to being gone add the lettuce. Let the lettuce wilt and get soft. You want it to be vibrant green but tender like cooked spinach. Taste and adjust the seasoning. Plate, drizzle the glaze over the veggies and serve.

Braised Kale with Sweet Potatoes and Corn

        Without question this goes against the grain of  eating seasonally and if it weren’t so good you  would reconsider it.  In defense of this dish it is also that strange time of year where the garden isn’t quite producing and all kinds of things from all over are showing up in the produce department of the grocery.
Still,  it is a dish that is great served with a whole grain pilaf for a vegetarian menu, and of course, with roast chicken, braised chicken, steak, pork or you name it.

Serve 4
4 to 5 sweet potatoes, peeled and cut into 1/2 inch cubes, about 3 cups
1 to 2 tablespoons honey
2 to 3 tablespoons unsalted butter

2 bunches kale, ends trimmed and rinsed
1 onion, small dice, about 1/2 cup
4 cloves garlic, peeled and sliced thin
1/2 cup cream
1 ear sweet corn or 3/4 cup frozen , thawed
safflower oil
kosher salt and white pepper

1. Place a large pot of heavily salted water over high  heat and bring it to a boil.  Place the kale into the boiling water and blanch it until it is tender but the color is still vibrant.  Remove the kale to an ice bath and cool it immediately.  Drain it, squeeze out most of the liquid and then chop it.
2. Preheat the oven to 400 ℉.  Place a 12 or 14 inch non-stick skillet over medium high heat.  Once the pan is hot add 1 tablespoon of butter and the sweet potatoes.  Season them with a big pinch of salt.  Toss them in the pan to coat them with butter.  Cook the sweet potatoes until they start to brown, if they look dry add up to another tablespoon of butter,  then slide them into the oven.  Set a timer for 20 minutes.
3. While the sweet potatoes are cooking place another saute pan over medium heat and add a tablespoon of safflower oil.  Add the onions , season them with salt and white pepper, and cook them until they begin to take on color.  Then add the garlic.  Stir the contents of the pan and then add the chopped kale.  Stir again and season with another pinch of salt.
4. Add the cream and the corn and stir everything together.  Reduce the heat to a simmer and cover the pan with a lid.
5. Using a thick dry kitchen towel remove the sweet potatoes from the oven and add a tablespoon of honey and toss or stir the potatoes to coat them.  Place the pan back into the oven.  Bake the potatoes for another 5 minutes or until tender.
6. Check the kale for seasoning and adjust.  Try a sweet potato and add more honey, salt or pepper if needed.
When everything is hot and tender, bowl it up, and serve.

Fugly Lentils and Drunken Pig

This is a love story. One with big hands, fat spoons and where ladles are measured in busty bra sizes. It harkens back to the days when hand hewn tables were made of whole trees and crusty loaves of bread were the size of clouds. One where wine was quaffed, not sipped and swirled, and bellicose laughter could be heard around the dinner table not TV. There were no food temples of hallowed and silent reverence just hunger and many mouths to be fed. While not pretty the lowly lentil has done this job for centuries and so has the pig.

When they finally met it was love at first sight. The kind of love where you see no faults. It is big love where your very nature is to do everything in your power to make the other shine because they are the only light you see. There are no dainty little pieces that sit comfortably on soup spoons never to threaten silk shirts with a trip to the dry cleaners. These are knife, fork, spoon and some crusty bread to sop up any tears of joy left on the plate kind of eats. The Armagnac you ask, well, sometimes the lentils just like to feel a little slutty.

SERVES 4 TO 6

For the drunken pig:

3 or 4 meaty fresh pork hocks, unsmoked and about 4 inches long. The closer to the ham end the better. Really, make sure they are meaty it is where the pork for the dish is coming from

10 ounces unsmoked slab bacon, in one piece

1 leek, trimmed cut in half lengthwise

1 onion quartered

1 carrot, peeled and cut into chunks

2 celery stalks, rinsed and cut into chunks

1 head of garlic, halved

2 thyme sprigs

2 bay leaves

2 teaspoons whole black pepper corns

pinch of ground cloves

3 parsley sprigs

2 cups dry white wine

1 cinnamon stick 3 inches long

For the fugly lentils:

Meat from the hocks and the bacon

strained stock from above

2 onions, trimmed peeled and cut into quarters

8 carrots, decent sized, peeled and cut into 1 1/2 inch lengths

14 cloves of garlic, peeled, trust me later you will think this isn’t near enough

2 bay leaves

1 tablespoon rosemary, minced

1 tablespoon tomato paste

1/2 cup tomato sauce

1 teaspoon thyme, minced

1 1/4 cup Lentils du Puy

kosher salt and fresh ground pepper

1 tablespoon armagnac

1 tablespoon red wine vinegar

1 tablespoon extra virgin olive oil

1 teaspoon garlic, very finely minced

1 tablespoon flat leaf parsley minced

1.To make the stock turn the oven to 325 degrees. Place all the stock ingredients into a large enameled cast iron pot with a lid. Make sure it is going to fit comfortably. Add water to cover. Bring to a boil on the stove top and skim any foam that rises.

2. Cover the pot with a lid and place it in the oven. Take a 2 hour and 45 minute break to do what ever you want. I generally play with the kids at this point or run errands or whatever.

3. Make sure the hocks are pull apart tender. If not cook them a little longer. When they are done pull the hocks and bacon and set them on a tray. Strain and drain the stock into a clean bowl, degrease and reserve the broth. Clean out the pot and put it back on the stove over medium high heat.

4. Add a few glugs of olive oil and then toss in the carrots and the onions. Sear them until they begin to take on color.

5. Add the garlic, rosemary, thyme, tomato sauce, 3 cups of stock and the tomato paste.

6. Season the broth with black pepper and add the lentils. Bring the pot to a boil and then reduce the heat to a simmer and cover. Simmer them for 40 minutes checking to make sure they aren’t boiling or that the lentils haven’t drank all the broth and adding broth if necessary. Lentil like all beans vary in cooking times depending on age, moisture content etc so times may vary. You want these to be tender but not mush so you will need to give them a taste.

7. Meanwhile make the seasoning sauce. Combine the minced garlic, parsley and red wine vinegar and season it with salt and pepper. Stir in the olive oil.

8. At the end of 40 minutes check to make sure the lentils are tender. If not simmer them another fifteen minutes or so. Stir in the armagnac and add the reserved pork that you picked from the bones and add it to the lentils. Cut the bacon into equal portions and add it too. Season the pot with salt and black pepper and taste. Cover and warm the pork through. Serve with the sauce on the side.

The Chess Game

There is never a good time for bad news, but there it is, right in front of me, plain as a shadow on a sunny day.

She breaks the news the minute she is in the car.  I’m trying to get her in her car seat and the buckle hasn’t even clicked when she blurts it out:

“Dad, I think I want to leave home.”

I move back, still leaning over her.  I try to get her freckled little face, her blue eyes, in focus.  I don’t have my glasses on.  The back of the front seat keeps me from moving back far enough, so I have to squint to see just how serious this statement, this bomb, is.

No hint of a smile;  if she isn’t serious, she should win an Oscar.

“Ohhh-kay,” I say.

I walk around the car and wave to Mrs. Davis, Vivian’s kindergarten teacher.  I drop my chin, looking down at the pavement and smile.  She cast the hook and I’m going to run with it.  It’s a good opportunity to connect.  Lynnie is at preschool for a couple more hours, I’ve made Vivian’s favorite, chicken noodle, for lunch, and this plan to leave home will make for good conversation over soup and crackers.

It started out as an ordinary day.  We all woke up at the usual time; no crying, no wrong-side-of-the-bed.  They ate their pancakes, had their juice, and were dressed and ready to go to the bus stop without any of my deep-voiced “matching socks, girls” or you need your gym shoes today”–not even the requisite “if we miss the bus…” threat. I don’t need any of those stern words, meant to teach them that a sense of urgency is sometimes necessary, because for once they got ready before they started playing.  Actually, I guess it started as an extraordinary day.

Now, on the way home from school, Vivian and I ride in silence.  I’m trying to figure out where this “leaving home” thing is coming from, and she, I am sure, is using the silence as a negotiating tool, to bring her opponent to the table first.  It is a short drive home, and I decide not to bring it up again.  It’s up to Vivian.

As I open the screen door to the house, I get a good whiff of the chicken stock on the stove.  I mention that I made chicken-noodle soup for lunch and ask if she would like a bowl.

“Oh, not now, Daddy–I need to pack,”  she says.

“It’s hot and yummy, and you’re going to need your strength,” I reply.  Besides, you have plenty of time.”

She consents to lunch.

I grab a ladle from the utensil drawer and a couple of bowls from the cabinet.  The soup is simmering.  I ladle up bowls of the golden broth loaded with carrots, noodles and chicken, walk to the table, and set them down.  I go to the pantry and smile to myself again as I grab a sleeve of crackers.

Vivian grabs two spoons from the drawer and we both sit down.  I hand her a napkin.

Again, silence, except for the sound of us blowing on our spoons full of hot soup.  Mine is cool enough and I sip the soup.  Vivian does the same.

“Good soup, Dad,” she says.

“Thanks,” I say, and then, with a note of concern: “Are you mad at me or Mommy?”

“Oh, no, Dad”.

“I just wanted to make sure that isn’t why you want to leave,” I say, feigning concern.

“Oh no, I’m not mad, it’s just time,” she says happily.  “I think I want to see the world and, now that I’m bigger, I think it’s time.”

I takes all the muscle control I can muster not to break a smile.  The look on her face is stone-cold sober.  I know she has made up her mind.

“So can you tell me about your plan?” I ask.

And she does.  In fact, Vivian talks all afternoon:  in the preschool pick-up line for Lynnie, through Lynnie’s nap, over dinner, and on into the evening.  She discusses every detail and wants my response.  She is fleshing out her plan, using me as a sounding board.  She is wearing me down like a constant drip of a water torture session.  I know her, and I know what she’s doing.  She’s building confidence to carry out her plan, watching me to see if I think her plan is workable–and if I’ll give it my consent.

She is going full tilt now, a hundred yard dash of manic talk over dirty dishes, and all I can do is throw up hurdles in front of her.  I ask all the pertinent questions:  where are you going to sleep, what are you going to eat, what will you do for money”  And she has answers–well-thought-out answers: in a tent, in restaurants, and her birthday money will suffice.  Only when she asks me, “Do people in our country all speak the same language?’ do I realize how deeply she is thinking about her trip.

Yes, but in other countries they speak different languages,” I say.

“Well,” she pauses, “maybe I won’t go to Paris.  Maybe I’ll just walk around our country.”

“How long do you plan to be gone,” I query, “Because if you aren’t coming back, I need to let the school know.”

“Five years,” she says with no understanding of time.

Until this point, she had me worried.  I thought she might actually leave;  just walk out the door and down the drive, leaving me to wonder what I can say.  After all, I’ve been encouraging her, talking to her like leaving is a reality, and I’m beginning to wonder how I’ll retract my words.

“Oh.  That’s a long time,” I say with a hint of sadness.  “I don’t know if I’ll recognize you when you come back.  What if we move?  Will you be able to find us?”  The notion of phone calls, letters, or emails isn’t part of her reality yet–neither is the notion of we might not be here when she comes home.

It’s time to press my bluff.  “Well–then why don’t you get your backpack and I’ll at least drive you you up to the mail box.  Get you on your way.”
“Oh, that’s okay, Dad,” she replies.  “I think I’ll at least go to school tomorrow and tell all my friends goodbye.  I’ll leave after school.”

“Well then, get up to bed,” I answer.  “You have a long day tomorrow.  I’ll come up in a minute and tuck you in.”

I’ve listened to Vivian all day and that takes time.  I want to get things straightened up.  I turn on some music and turn to finish the dishes.  When they’re done I start wiping counter tops.

“Dad!” I hear from the top of the steps.  “You gonna come tuck me in?”

I forgot.  By the time I climb the stairs, she’s back in bed.

I sit down on the edge of the bed and tell her, “You can’t leave.  You can’t ever leave.  I need you here.  I need you to help me, Lynnie needs you, and so does Mommy.  You can’t go!”

“Wellll….,” she says, drawing out the pronunciation.  Then she giggles and finishes, “I was beginning to think it wasn’t my best idea, ’cause who’s gong to make me pancakes?”

 

get your soup recipe here ; Chicken and Rice Soup with Saffron

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Banana Cream Pie

Banana Cream Pie

With the impending second storm barreling down on the Midwest it was feeling like more than a three hour tour. In keeping the castaways at ease we dove into a family baking project, used the last three bananas and watched old episodes of Gilligan’s Island.  After tasting this pie I know why the castaways never left the island.

SERVES 6 – 8

For the pie::

1 1/4 cup graham cracker crumbs

1/4 cup sugar

1/4 cup unsalted butter, softened

4 large egg yolks

1/2 cup sugar

3 tablespoons corn starch

1/4 teaspoon fine sea salt

2 1/2 cups whole milk, do not substitute

1/4 teaspoon cardamom

2 tablespoons unsalted butter

1 teaspoon vanilla extract

3 bananas

For the brittle and whipped cream::

1/4 cup honey

1/4 teaspoon cardamom

1/2 cup macadamia nuts, toasted and chopped, a good time to toast them is when you bake the crust

2 3/4 cups heavy cream

1/4 cup powdered sugar

1 teaspoon pure vanilla extract

  1. Preheat the oven to 400 degrees. Combine the graham cracker crumbs, sugar and 1/4 cup of butter in a mixing bowl and combine with a fork until you have a mealy looking mixture.
  2. Pour the mixture into a 9 inch pie pan. Press out the crumbs until you have and even crust up the sides and bottom of the pie pan. Bake the crust until it is beginning to brown and is set. About 5 to 10 minutes. Remove it from the oven and let it cool.
  3. While the crust is cooling combine the corn starch, sugar, egg yolks, cardamom, vanilla and salt in a mixing bowl. Whisk until well combined.
  4. Place the milk into a sauce pan and bring it to a boil over medium high heat. While whisking the egg mixture add a cup of hot milk and whisk. Add the egg mixture to the milk pan and put it back over the heat.
  5. Let the pudding come to a boil and then whisk until thick. Remove it from the heat and whisk in the butter. Pour the pudding into a bowl and set the bowl into an ice bath to cool the pudding.
  6. Place the honey and the remaining cardamom into a small sauce pan and bring it to a boil over medium heat. Let it boil until it becomes very foamy.(have a cup of very cold water handy and drop a small droplet into the water. It should separate into thin brittle threads) Add the macadamia nuts and stir. Remove the brittle from the heat and pour it onto a greased parchment lined sheet tray. PLace the brittle into the fridge.
  7. Slice the bananas and layer them onto the pie crust. If the pudding has cooled pour it over the bananas. Refrigerate the pie for two hours or more.
  8. Once the pie has set make the whipped cream topping. Either with a stand mixer or a hand mixer whip the cream until it begins to thicken. Add the powdered sugar and the vanilla and whip to stiff peaks.
  9. Chop the brittle.
  10. Pipe the whipped cream onto the pie and then top with the chopped brittle. Serve.