I love the Saturday Night Live skit with Will Ferrell and Christopher Walken about the rock band and the cowbell.

The point is that while what the band was doing was good, it would have been even better with more cowbell.  Do you ever have days like that?  Days where you’re in a groove, doing your thing, and you just know that if you could have a little something extra it would be phenomenal.  Yeah, you need more cowbell.

More cowbell can be anything – a steady breeze on a balmy day, all green lights on your way home, a leisurely nap on a lazy Sunday afternoon – anything that puts whatever you’re doing over the top.  The French have a phrase for it – je ne sais quoi – literally meaning I know not what.  Because sometimes, it’s something you can’t quite put your finger on.  Other times though, you know exactly what that cowbell would be.

Many of my more cowbell moments tend to pop up in the kitchen.  More specifically, on the plate.  We will be settled in, ready to feast, and after a bite or two, I will get a puzzled look on my face.  This look should not be confused with the one that means ’something went horribly wrong here”.  That’s an entirely different visual that usually involves puckered lips, crossed eyes, and wild shaking of the head.  Those moments, thankfully, do not happen that often.

No, the puzzled face is my indication that I need more cowbell in whatever I’ve fixed.  Like the Baked Shrimp in Tomato Feta Sauce.  I found the recipe at simplyrecipes and once I saw that it met my criteria for weeknight cooking (minimal ingredients that I tend to have on hand and prep & cooking take no more than one hour) I put it on the menu straight away to test.

So Baked Shrimp day arrived.  Things were going well; I heated the oven, peeled the shrimp, chopped some shallots (because there were no onions to be found) and fresh dill, opened the diced tomatoes, and prepped the feta.  The frying pan went on the stove where the shallots got to hang out by themselves since the garlic, knowing its time had come, must have run off with the onion.

The tomatoes joined the shallot in the frying pan and bubbled away for ten or fifteen minutes to cook down.  Then everything else got stirred in and the oven took over.  Fifteen minutes later, we’re plated and ready to go. When it was time to dig into the dish, I could have sworn that Christopher Walken was sitting next to me saying “I’ve gotta have more cowbell”.  Because despite the creamy goodness that is shrimp bathed in melted feta and tomato juices, it could be more.  The dill just didn’t work for me in this dish.  I think I’ve been hitting the pickled carrots and asparagus too hard.  Instead, I think this needs a little heat in the form of crushed red pepper flakes.

Now there’s some cowbell for you.

Baked Shrimp in Tomato Feta Sauce

Adapted from simplyrecipes.com

BAH Note: Serve this with some crusty bread as a main course or with a light salad for an easy brunch.  Leftovers, if there are any, can be reheated in the microwave on 50% power.  The original recipe called for 1 tablespoon fresh, or 1 teaspoon dried, dill.  If you think you might like it, go ahead and add it in.

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 14.5 ounce cans of diced tomatoes
• 1/4 cup minced fresh parsley
• 1 1/2 pounds medium size raw shrimp, peeled and deveined
• 3 ounces feta cheese, crumbled
• salt
• pepper

Preheat oven to 425 degrees. Heat oil in a large ovenproof  skillet or dutch oven over medium high heat.  Add onions and cook for 3 to 5 minutes, until softened.

Add the tomatoes and bring to a simmer.  Reduce heat and simmer 5 to 10 minutes until the juices slightly thicken.  Season to taste with salt and pepper.

Turn off the heat.  Stir in the parsley, shrimp, and feta cheese.  Plan pan in the oven and bake for approximately 10 to 12 minutes, until the shrimp are cooked through.

Garnish with additional feta and serve hot.

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I’ve been looking at a recipe for creamy crab bisque nearly four years.  I figured it was finally time to either test it or get rid of it.  Guess which one I chose? This is the recipe that SFC’s mother makes.  Just say the words cream of crab soup to him and he gets this dreamy, far away look in his eyes.  Kind of like I do when I hear the words bacon or Andy Nelson Barbecue.

I didn’t tell him that I was planning on making this.  I figured that it would be cruel to make him suffer through a string of soupless days and that it would be much better to surprise him.  I did write it down on the week’s menu but since he rarely pays that any mind, I wasn’t too worried about him finding out.

When you see the ingredients, it’s obvious that this isn’t the kind of thing you want to eat everyday.  Or maybe it is something you want to eat everyday but you know you shouldn’t.  Because it’s sinfully rich.  Milk, cream, and not one but two kinds of condensed cream soups.  This is a dish you’d expect to have Paula Deen’s name all over.  I think that is what made me wait so long to try it.  I felt like I had to have a special reason to indulge in such decadence.   And finally I decided that Sunday lunch was as good a reason as any.

Whatever reason you choose, don’t wait four years like I did.  Serve it with a light salad for brunch or cut thick slices of hearty bread and call it supper.  Leftovers, if there are any, should not be reheated in the microwave.  Reheat in a small saucepan on the stove.

Dreamy Crab Bisque

I tweaked the recipe below based on what I had in the cupboard and used an entire pound of fresh crab meat instead of a cup of canned.

• 1 cup crab meat (canned crab meat works, just squeeze liquid from crab meat and discard)
• 1 can condensed cream of mushroom soup
• 1 can condensed cream of asparagus soup
• 1 cup light cream (I used half and half)
• 1 1/4 cup milk
• 1/2 tsp worcestershire sauce, or more to taste
• 1/8 tsp tabasco sauce
• 1/3 cup dry sherry

Pick over crab meat and remove any bits of shell or cartilage.  Combine milk, cream, and condensed soups in a large saucepan over medium-low heat.  Stir or whisk to combine until all lumps are gone.  Add crab and stir to combine.  Add worcestershire and tabasco (if using) and taste for seasoning.

Heat until just hot but be sure not to boil.  Stir in sherry (if you like) or sprinkle with old bay or other crab/seafood seasoning and enjoy.

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The moment I picked those berries, the clock started ticking.  One reason the strawberries you buy at the grocery store taste so blah is because they’ve been in suspended animation.  They get cold stored which prolongs their shelf life.  Fresh picked berries, however, have essentially been removed from their life support system.  The morning after harvest, the berries I had set aside from the mega batch of jam were already starting to dry out and wither.  Their once shiny exteriors were flat and dull.  I needed to get these berries into the kitchen stat.  Luckily, the recipe on call that day was Strawberry Frozen Yogurt.  I was asked to assist.

We scrubbed up and got operating.  Berries were rinsed, hulled, and sugared.  A splash of vodka (optional) was applied.  After sitting for two hours, yogurt and lemon juice was added and mixed with a stick blender until smooth.  The mix needed additional time in the refrigerator to chill.  Then it was off to the ice cream machine.  Thirty minutes later, the operation was a complete success and the yogurt was ready to go into the freezer.

This is one time suspended animation is your friend, not your foe.

Strawberry Frozen Yogurt

The recipe I worked from called for french yogurt.  I used Fage Greek Yogurt which the folks at Trader Joe’s usually have on hand.  If you can’t get Fage or another greek yogurt, strain regular plain yogurt through a paper towel lined sieve in the refrigerator to remove the liquid.  You will be left with a thick, creamy yogurt similar to Fage.

I’ve had this recipe for so long that I forgot where it originally came from.  It was definitely something I got online.  If it’s yours, thanks for sharing.

• 1 pound strawberries, rinsed and hulled
• 2/3 cup sugar
• 2 teaspoons vodka (optional - this helps the frozen yogurt keep a soft consistency)
• 1 cup plain, whole milk yogurt
• 1 teaspoon fresh lemon juice

Slice the strawberries into small pieces.  Toss in a bowl with the sugar and vodka (if using) until the sugar begins to dissolve.  Cover the bowl with plastic wrap and let stand at room temperature for 2 hours, stirring occasionally.

Transfer the strawberries and their juices to a blender or food processor.  Add the yogurt and lemon juice.  Pulse the machine until the mixture is smooth.  Strain the mixture through a sieve to remove any seeds, if you like.

Chill until cold, at least 1 hour.  Then freeze in your ice cream maker according to the manufacturer’s directions.

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The notion of eating fresh relies heavily on eating what’s in season. Those strawberries you see at the market in the dead of winter…not so much in season. But the ones I just picked at Baugher’s Farm? Most definitely so.

What do you think a strawberry is supposed to taste like? After eating so many of the mass produced, genetically enhanced, grocery store giants, I had forgotten the beauty of a fresh strawberry. Right from the plant, it is warm from the morning sun. The skin is vibrant; bright, and shining red and the flesh is firm but gently yielding. Bite into a mega farm berry and you get a little sweet, a lot of bland with the texture of cardboard. Bite into a just picked berry and it’s an explosion of freshness. Sweet and bright all at the same time and then the flesh just sort of melts away in your mouth.

And don’t let size fool you. Store berries tend to be big. But bigger is not always better. I picked a peck of berries and the little guys were just as flavorful as the big ones. Some, even more so. And unless you’re using them in a way that you’re going to see the berry whole, does it matter if that strawberry goodness came from David or Goliath?

Now is the time to embrace the berry goodness of eating fresh.  It doesn’t matter whether you pick your own or get some fresh picked, local berries at a farm stand or market near you.  But be warned, after eating a handful of these you may not be able to go back to the wannabes waiting for you at the grocery store.

One great way to use fresh strawberries is to make jam.  Make this recipe and your peanut butter, yogurt, oatmeal, and toast will thank you.  Want more jamtastic ideas?  Check out Food in Jars.

Fresh Strawberry Jam

Cooking Light

I got a little carried away picking and ended up with an entire peck of berries.  This jam recipe can easily be doubled or even tripled.  A triple batch will yield a nearly full one quart mason jar.  The cooking time will be longer for a bigger batch but be patient…and at least let the jam cool before you go digging in with a spoon to enjoy the berry goodness.  The original recipe says this will keep for up to a month in the refrigerator.

• 4 cups fresh strawberries, halved
• 1 cup sugar
• 2 teaspoons fresh lemon juice

Combine strawberries and sugar in a medium saucepan, and bring to a simmer over medium high heat, stirring frequently.  Reduce heat to medium and simmer 1 hour or until thick, stirring occasionally.  Remove from heat and stir in lemon juice.  Cool to room temperature and store in a plastic or glass container.

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My friend Merriam-Webster defines simplicity as:

• the state of being simple, uncomplicated or uncompounded
• lack of subtlety or penetration
• freedom from pretense or guile
• directness of expression
• restraint in ornamentation

In most things, I would never be associated with any of those definitions.  On my best days, I am anything but simple or uncomplicated.  But when it comes to cooking, I am consistently drawn to recipes that are simple, direct, and even restrained.  Maybe it’s an attempt to bring a small bit of balance into my life.  Or maybe it’s just that I don’t buy into the notion that all good things come at a high price whether that be monetary or otherwise.

Sometimes the biggest payoffs come from the smallest investments.  A warm smile, an unrestrained hug, a genuine apology.  None of these have a huge cost but can be powerful.  So too can simple flavors, like lime. If lime juice were the equivalent of a polite handshake from an acquaintance, then lime zest would be a big bear hug from a good friend.  Seriously.

It has the power to transform average into extraordinary, to make your taste buds come alive and sing with delight.  Is it a coincidence that people talk about having a zest for life?  I think not.  Zest is uncomplicated and unpretentious, concentrated and intense.  The essence of the thing, if you will.   And a little goes a long way.  Talk about a good return on your investment.

I wish all things in life could be so simple.

Chicken with Lime Butter

The Washington Post

I added the lime zest to the Post’s original recipe.  They recommend serving this with sauteed carrots or green beans.  I paired it with Alton Brown’s Ginger Glazed Carrots.

• 4 boneless, skinless chicken breast halves, trimmed of tenderloins and excess fat
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 to 2 tablespoons canola oil (I edited this down from the original 3 to 4 tablespoons in WaPo’s recipe)
• 2 tablespoons lime juice
• zest of one lime
• 3 to 4 tablespoons butter
• 1/2 teaspoon minced chives, plus more for garnish

Preheat oven to 350 degrees.  Pat chicken dry and season with salt and pepper.

Heat oil in a large ovenproof skillet over medium heat.  Add the chicken and cook for about 3 minutes, or until lightly browned.  Use tongs to turn chicken over and cook for 1 minute or until lightly browned on the other side.

Transfer the skillet to the oven and bake for 5 to 7 minutes, or until the chicken is firm to the touch and its internal temperature taken with an instant read thermometer registers 165 degrees.  Transfer the chicken to a plate and cover loosely with foil.

Drain any excess juices and fat from the skillet, then return skillet to the stove top (remember, the handle of your skillet is going to be HOT).  Add the lime juice and zest and heat over medium-low heat.  Add the butter, stirring or whisking constantly until melted, to form an almost opaque sauce.  Remove from the heat, add the herbs, and stir to combine.

Spoon sauce over each chicken breast and serve.

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It should come as no surprise that I plan out meals in advance.  When I do my planning, I try use a Garanimals approach.  Remember Garanimals?  The line of children’s clothing, originally from the 70’s, designed to let kids put together coordinated outfits.  From their website:

“The kid-friendly Garanimals mix-and-match separates provide a simple, coordinated system that makes clothes easy to pair and fun to wear. The Garanimals pairing system brings creativity and independence to young children as they select their own clothes and dress themselves. Through these small, successful decisions, children develop early feelings of self-confidence.”

That is so what cooking should be.  Easy, fun, and confidence building.  Which is why I totally think of recipes as separates, that when combined, make a coordinated outfit on the plate.

When I was trying to decide what to pair with the Chicken with Lime Butter, I went into my recipe closet and came out with Alton Brown’s Ginger Glazed Carrots.  Lime and ginger is a classic combination.  The heat of the ginger perfectly compliments the tart of the lime.  And if you get a head start on the carrots and get them simmering while you prep your chicken, both dishes are done at about the same time.

Instead of ginger ale, I used ginger beer.  It’s less sweet and has more of that lovely ginger heat.  I’m pretty happy with the substitution and think that in the spirit of bringing creativity and independence to cooking, it would get the Garanimals seal of approval.

Ginger Glazed Carrots

Adapted from Alton Brown

BAH Note: The only change I would make to this recipe is to use slightly less liquid, maybe 3/4 cup.  It took a while for the liquid to cook down into the glaze and I was concerned it would burn.  So my carrots were a little more on the saucy side.  Which is not to say that they didn’t taste goooooood.

• 1 pound carrots, peeled and cut  (I used baby carrots)
• 2 tablespoons butter
• kosher salt
• 1 cup ginger ale (If you can get ginger beer, I definitely recommend using it)
• 1/2 teaspoon chili powder

Combine the carrots, butter, a pinch of salt, and ginger ale in a 12 inch skilled over medium heat.  Cover and bring to a simmer.  Once simmering, remove the lid, stir, and reduce heat to low.  Return the cover cook for 5 minutes more.  Remove the lid, add chili powder, and increase heat to high.  Cook, stirring occasionally, until the ginger ale is reduced to a glaze, approximately 5 minutes.  Serve immediately.

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