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Flashback Friday – Happy April Food Day

by WendiLeave a Comment on Flashback Friday – Happy April Food Day

Flashback Friday

The following originally appeared on 4/1/09 at Exit 51.

Happy April Food Day

No, that is not a typo.  I really want to wish everyone a Happy April Food Day.  Because many of us are fortunate enough not to have to be worried about where our next meal will come from.

header1-copy

However, I can still remember days when grocery shopping was an exercise in creativity.  It would usually happen towards the end of the month.  Always the end of the freaking month.  No matter how many generic substitutions we made, it seemed there was never enough money for everything on the list.  And that was shopping at the sketchy grocery store, the one where there were no brand names and all the canned goods were dented.  This manner of trying to make ends meet has resulted in some dishes being permanently banned from my adult life.  Yes, that’s why BBQ Chicken, Tuna Melts, and Tacos are never served at our house.  Even if you ask nicely, the answer will still be no.

For many, the economic turmoil has turned everyday into the end of the freaking month…there’s not enough food or money to go around.  The safety nets that used to act as the main line of support have been overwhelmed by need and number.  Here in Maryland, 54,013 people lost their jobs in 2008.  Our unemployment rate sits at 6.2% according to the Bureau of Labor and Statistics.  And we’re a small state.  What happens when places like California, Texas, and New York post 6%, 7%, or even 10% unemployment?

It may not have been ideal that I got to know exactly why government cheese had a bad name.  But at least we had that block of processed cheese food to complain about.  What do you do when even ghetto Velveeta is a luxury? Like missing the forest for the trees, the irony of going from shopping on food stamps to shopping at Whole Foods or Wegman’s is just now coming into focus.

Easy & Elegant Life and Pigtown Design have dubbed April 1st as April Food Day to raise awareness of the need facing our food banks across the country.  If you are able, even a small donation to either your local food bank or Feeding America (formerly Second Harvest), can have an impact.  For what I spend in one average trip to Wegmans, a food bank can provide 450 meals. For real, that is a Happy Food Day.

Please, contribute if you can.  And spread the word so that others may have a  Happy Food Day as well.

Random

Flashback Friday – V I C T O R Y

by Wendi6 Comments on Flashback Friday – V I C T O R Y

Flashback Friday

The following originally appeared on 3/30/09 at Exit 51.

V-I-C-T-O-R-Y

Given enough time, and the right circumstances, just about any trend can come back into fashion.  Except maybe the mullet.  I don’t know when that would ever be considered a good idea.

During WWII when food was rationed, people were urged by the government to plant Victory Gardens.  All across the United States, and in Europe, citizens planted fruits and vegetables.  It was considered patriotic. In 2009, the economic recession combined with a growing consumer movement of searching for locally grown food.  One result seems to be a resurgence of the Victory Garden.  Who knew that our grandparents were such trendsetters?

victory-collage-2

Me, I’d love to be able to plant a Victory Garden of my own.  But, like many urban dwellers, I have no yard to speak of.  The back “yard” is a concrete pad.  Neither dirt nor shade can be found there. Yes, there is a small planting bed on the side of the house.  My rose bushes currently reside there.  They are rather fond of that location and I’m inclined to let them remain.

Reason #1 ….because I have the blackest thumb known to man. It is only because those roses thrive on neglect that they have endured.  They have survived in spite of me, certainly not because of me.

Reason #2 …because the animals in my neighborhood will not be deterred from using that area as their own personal comfort station.  They laughed at the cayenne pepper, the orange peels just shriveled up withered away, and I would almost swear that they dabbed that expensive potion of all things stinky behind their ears like cologne.  I even tried setting out itty bitty spikes crafted from bamboo skewers.  Guess who suffered most with those?  That would have been me.

Reason #3 …because of the meddling kids.  I feel so old saying that, but it’s true.  I can’t keep them from pulling the flowers out of the beds.  How the heck would I keep them from walking off with the (literal) fruits of my labor?

Reason #4…did I mention I have a servere case of black thumb?

So don’t look for me to be tending the garden.  Instead, I will do my best to support the local farmers and growers and stimulate the economy.  I think it makes more sense to buy something that someone else grew than to throw away good money on the idea of being thrifty and victorious.

What about you?  Are you lucky enough to be able to grow your own?  Or are you, like me, an economic stimulator?  Thing thing is, they are both important.  I just wish we, the buyers, had cool graphics like the growers.

victory-garden-collage-1

Fish, Main Course, Side Dishes

Flashback Friday – Notes On Cooking With SFC

by Wendi4 Comments on Flashback Friday – Notes On Cooking With SFC

Flashback Friday

The following originally appeared on 3/25/09 at Exit 51.

Notes On Cooking With SFC

Each week, SFC picks one meal that he will cook.  As hard as it is for me not to jump in and take over on these nights, I really do like the days when I’m just the sous chef.  I’m much happier sitting on the couch turning the pages of a book than standing over a stove whisking or reducing.

Chili Rub

We did have to establish one major rule though.  The first time we make a recipe, we do not deviate from it as written.  No substitutions, no omission, no tinkering with technique.  Ok, so maybe we do allow minor substitution and omissions.  But we do not deviate from technique.  It may sound a bit harsh but how can someone new to cooking know what steps are critical and what steps are negotiable?  I’ve been standing at the stove for years and I still try and stick to this rule anytime I try a new recipe.

And here’s why.  If I don’t try and create a dish as specified by the author, how can I form an accurate opinion about whether it’s worth making again?  If I don’t like the results, is it because of the recipe itself or is it because in tinkering with it, I broke something that did not need fixing?

SFC’s most recent meal is my latest case study.  In theory, it should have been outstanding.  But after dinner, we both looked at each other and said it was missing something.  I’m not sure what this elusive something is.  Maybe more spice?  Maybe more heat?  But it definitely needs the volume turned up.  And I don’t understand what the marinade really does for the dish, besides give you the 20 minutes to make the salsa.  Maybe next time we will make more spice rub and skip the marinading.

For now, this recipe is tagged with a question mark and goes back into the test folder.  It’s got one more chance to impress me because in my kitchen, a recipe rarely gets a third try.

Chili Rubbed Salmon with Pineapple Avocado Salsa

From washingtonpost.com

  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon light brown sugar
  • 2 (4 to 6 ounces each) skin-on or skinless salmon fillets, pin bones removed
  • 1 lime, for garnish
  • 4 ounces fresh or canned pineapple, cut into 1/4- to 1/2-inch dice (1/2 cup)
  • Flesh of half a medium avocado, cut into 1/4- to 1/2-inch dice
  • 1 scallion, white and light-green parts, cut crosswise into thin slices (about 2 to 3 teaspoons)
  • Freshly ground black pepper
  • 1/8 teaspoon salt
  • Juice of 1 to 2 limes (to yield 1 tablespoon)

Combine the oil and vinegar in a shallow dish.

Combine the chili powder, salt and sugar in a small bowl. Use it to rub the salmon fillets all over, gently pressing it into the flesh, then place the fillets in the oil-vinegar mixture. Turn them over so both sides are coated; let them marinate at room temperature for 20 minutes while you prepare the salsa.

Preheat the oven to 350 degrees.

Combine the pineapple, avocado, scallion, pepper, salt and the tablespoon of lime juice in a mixing bowl; toss to mix well.

Heat a medium nonstick skillet that is ovenproof over medium-high heat. (Alternatively, lightly grease an ovenproof baking dish with nonstick cooking oil spray.)

When the pan is hot, add the fillets (if skin-on, place them skin side up) and cook for 1 minute. Turn them over, then transfer the skillet to the oven. Roast for 8 to 10 minutes per inch of thickness or to desired degree of doneness.

Remove from the oven; use a wide spatula to transfer each piece to individual plates. Spoon the salsa on top of each fillet. Cut the remaining lime in half and squeeze over each portion. Serve immediately.

Main Course, South Beach Diet

Flashback Friday – Blind Date

by Wendi4 Comments on Flashback Friday – Blind Date

Flashback Friday

The following originally appeared on 3/16/09 at Exit 51

Blind Date

Recipe testing is the culinary equivalent of blind dating.  You hear about a hot new recipe and instantly know you are meant to be together.  You begin to doodle your initials  and “I Heart” on grocery lists and daydream how wonderful your life together will be.  You get lost thinking about how intoxicating he will smell and what it will be like when your lips finally meet.  Will you be able to control yourself?  Or will you just have to go back for more?

blind-date

Then, the day of the date, you get everything together just so and count down the minutes until the bell rings.  Finally, the moment has arrived.  You open the door with eager anticipation and there he is.  But it’s downhill from there.  You want to like him.  Really, you do.  But despite all the positive things you heard from other people, he’s not what you expected.  To put it another way, you’re just not that into him.

That describes my brief relationship with Roasted Broccoli and Shrimp.  I first came across the recipe at Orangette and it piqued my curiousity.  And then I bumped into it again at The Amateur Gourmet.   And in an ‘all roads lead back to Roasted Broccoli and Shrimp instant’, I decided that fate wanted us to be together.

Boy, did fate get that one wrong.  I can’t say there is  any one reason in particular why I don’t love this dish.  I know I should.  It took all of about five minutes to prep and in less time than it takes for Rachel Ray to drive me to find the remote, the entire meal is done.  So it’s quick.  And the ingredient list is about as minimal as you can get for a one dish meal…broccoli, meet shrimp…shrimp, meet broccoli.  The cooking technique could not get any easier…heat oven, open oven door, insert sheet pan…lather, rinse, repeat.

But seriously, I just am not that into it.  Maybe with some different spices, or more of them, I would have that lovin’ feeling.  Or maybe  it just wasn’t meant to be for me and Broccoli and Roasted Shrimp.  Perhaps the two of you would enjoy each other’s company?  Let me know how it goes, I love a good blind date story.

Roasted Broccoli with Shrimp

thewednesdaychef.com

  • 2 pounds broccoli, cut into bite-size florets
  • 4 tablespoons (1/4 cup) extra virgin olive oil
  • 1 teaspoon whole coriander seeds (or 1/2 teaspoon ground)
  • 1 teaspoon whole cumin seeds (or 1/2 teaspoon ground)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/8 teaspoon hot chili powder
  • 1 pound large shrimp, shelled and deveined
  • 1 1/4 teaspoons lemon zest (from 1 large lemon)
  • Lemon wedges, for serving

Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.

Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.

Fish, Main Course

Flashback Friday – Cooking Light

by Wendi1 Comment on Flashback Friday – Cooking Light

Flashback Friday

The following originally appeared on 3/11/09 at Exit 51.

Cooking Light

As I’ve mentioned, I used to subscribe to Cooking Light.  But the sheer volume of recipes they fit into a single magazine overwhelmed me.  Instead of tackling the challenge head on, I ignored it and hoped it would go away.  But it didn’t.  That is why, years later, I’m still pulling pages torn from CL out of my test recipe folder.  I only wish they printed the date or the issue on the pages so I could know exactly how long these things have been waiting to see the light of day.

Saucy

Because to be honest, some of these deserve not only the light of day, but a spot light.  Like the Tilapia in Mustard Cream Sauce.  This was a recipe sent in by a reader.  Kudos to Alix McLearen of Wesley Chapel, Florida because I think your recipe may have just nudged the Barefoot Contessa’s Mustard Roasted Fish out of my binder.  As much as I like Ina’s Mustard Fish, I like this one even better.  The sauce has a more balanced flavor without relying so heavily on the dairy portion of the food pyramid. And the addition of the mushrooms brings a bit of earthiness to the dish.

It’s funny that I ended up pairing this fish with the same side as I used with Ina’s.  Either fish and asparagus really do go together or I’m incredibly predictable. Either way, I think you should definitely put this recipe on your to-do list.  And we can discuss my predictability over a plate of Tilapia in Mustard Cream Sauce.

Tilapia in Mustard Cream Sauce

Cooking Light Magazine, Courtesy of Alix McLearen

According to the author’s notes, orange roughy or chicken can be substituted for the tilapia, and tomatoes or spinach can be subbed for the mushrooms.  I wanted a slightly thicker sauce so I let the chicken broth reduce a bit after the fish was removed, as well as kept the sauce on the heat longer after the mustard and cream were added.  I recommend adding the fish back to the pan for a few moments before serving.

  • 4 tilapia filets (6 oz. each) (I used orange roughy)
  • 1/2 teaspoon chopped fresh thyme (I used dried, probably about half as much)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 3/4 chicken broth
  • 1 ounce portobello mushrooms, thinly sliced
  • 2 tablespoons whipping cream (I used half and half)
  • 2 tablespoons Dijon mustard

Sprinkle fish with thyme, pepper, and salt.  Heat a large nonstick skillet over medium-high heat.  Add fish; cook 1 minute on each side.  Add broth and bring to a boil.  Cover, reduce heat, and simmer 5 minutes.  Add mushrooms and cook, uncovered, 1 minute until mushrooms are tender.  Remove fish from pan; keep warm.

Add cream and mustard to pan.  Stir with a whisk until combined.  Cook 1 minute or until thoroughly heated.  Serve sauce over fish.

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Flashback Friday – Peeps Show

by WendiLeave a Comment on Flashback Friday – Peeps Show

Flashback Friday

The following originally appeared on 3/9/09 at Exit 51.

Peeps Show

What do you get when you mix Marshmallow Peeps with Pop Culture?  Not some freaky science experiment…step away from the microwave.  No, what you get is the third annual Washington Post Peeps Diorama Contest.

image from washintonpost.com
image from washingtonpost.com

Read all about it here and get moving, the entry deadline is March 15th.  Need some inspiration?  Look no further than the 2008 contest and photo gallery. My personal favorite is the Peep Art.

For those who are less artistically inclined, but still want to get their Peeps on, check out the following:

Marshmallow Peeps Official Website where you can join their fan club, get fun facts and recipes.

The Big List of Peeps Links is pretty self explanatory.  Although, the page is in serious need of an update.

And my personal favorite for the DIYer – a review of the WHAM-O Marshmallow Peep Maker.  For real, how come I never found this in MY Easter basket?

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Flashback Friday – Ina’s Buns

by WendiLeave a Comment on Flashback Friday – Ina’s Buns

Flashback Friday

The following originally appeared on 3/4/09 at Exit 51.

Ina’s Buns

I haven’t gotten around to trying Ina’s Easy Sticky Buns.  But online, I’ve come across folks who have.  And the results are a mixed bag.

First was The Amateur Gourmet.  His post was titled Burnt Sticky Buns.  Pretty much sums it up.

Then Meleyna posted her tale.

I have to say that I’ve lost some of my enthusiasm to try this recipe.  If The Amateur Gourmet can’t bring a Barefoot Contessa recipe to life, then what chance do I stand?  But I suppose I’ll never know until I try.  What about you?  Have you tried it yet?

Over at foodnetwork.com, that recipe has gotten mostly positive reviews.  I just dunno.  Someone, please, help me decide what to do about Ina’s Buns.

Dessert, Sweets

Flashback Friday – Choco Lot

by Wendi1 Comment on Flashback Friday – Choco Lot

Flashback Friday

The following originally appeared on 2/25/09 at Exit 51.

Choco Lot

What’s that?  You say that you want more chocolate?

If that Chocolate Souffle didn’t satisfy your dark cravings, try this Molten Chocolate Magic.  Personally, I’m looking for an excuse to make this.  Does Saturday count as a special occasion?

chocolate

Molten Chocolate Magic

Adapted from “Jean-Georges: Cooking at Home with a Four-Star Chef” by Mark Bittman and Jean-Georges Vongerichten

  • 1/2 cup unsalted butter, plus more to butter the molds
  • 4 ounces bittersweet chocolate
  • 2 eggs
  • 2 egg yolks
  • 1/4 cup sugar
  • 2 teaspoons flour, plus more for dusting

In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.

Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.

Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)

Preheat the oven to 450 degrees. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.

Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

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Flashback Friday – Table For Two

by WendiLeave a Comment on Flashback Friday – Table For Two

Flashback Friday

The following originally appeared on 2/23/09 at Exit 51.

Table For Two

From the looks of my blog stats, we all had the same idea about making a special Valentine’s Day dinner.  Those scallops from Jacques Pepin got even more traffic than usual on the 14th.  Luckily, that is a recipe that you can pull together at the last minute. And from the look of Wegman’s Saturday afternoon, there was a lot of last minute happening.  Even I was not immune to lastminuteitis and found myself standing at the seafood counter for scallops.  But I had another, equally easy, recipe in mind for them…no offense to Jacques, of course.

HVD Dinner & Dessert

Valentine’s Day was brought to us courtesy of Gourmet Magazine and Mark Bittman.  And while it would have been way cooler if someone from Gourmet, or Mr. Bittman himself, had shown up on my doorstep and done the cooking for me, I think I did a pretty good job following their instructions.  Because really, the instructions were as easy as 1,2,3.  I know I say that a lot, but it’s only because those are the kinds of recipes I love the best.

Our table for two Valentine’s Dinner featured Paprika Dusted Scallops with Pea Puree topped off with a Chocolate Souffle.  Sounds pretty daunting doesn’t it?  Let me tell you, the key to this meal is working backwards and preparing the souffle to the point where it is ready to go into the oven BEFORE you start the scallops.  Bittman’s recipe is a lifesaver here because it can go from fridge to oven to table.  Executing this menu is nothing more than a dance.  One, two, cha, cha, cha.  And even those of us with two left feet can get the steps right.

So start off by getting the souffle together and have it chill out in the fridge.  Then move onto the pea puree.  Once this is all blitzed together in the food processor, it can stay there till the scallops are done and you’re ready to plate.  Preheat your oven for the souffle and start on the scallops.  In the time it takes the scallops to cook, your oven will be ready and the souffle can go in just as you sit down to eat.  Thirty minutes later, your dinner plate will be empty but your dessert plate will be piled high with warm chocolate love.

Enjoy it while it’s hot.  The dishes can wait till morning.

Chicken

Flashback Friday – Notes On A Recipe, Ina’s Mustard Chicken Salad

by Wendi2 Comments on Flashback Friday – Notes On A Recipe, Ina’s Mustard Chicken Salad

Flashback Friday

The following originally appeared on 2/18/09 at Exit 51.

Notes On A Recipe – Ina’s Mustard Chicken Salad

I love a good chicken salad. Its one of those dishes that, when done right,  can shine in its simplicity.  In many ways, it is the ultimate test of a cook.  Almost anyone can learn fancy techniques that dazzle and delight.  But how many of us, when faced with the challenge of taking a bare minimum of the simplest of ingredients, can create a dish that is memorable because it hits all the right notes, because it becomes more than you imagined possible?

Ina's Mustard Chicken Salad

I don’t have a recipe for my go-to chicken salad.  It comes from the prepared food case at The Fresh Market and is everything I want in my chicken salad.  As far as I can tell, there are three ingredients – chicken, celery, and mayo.  That’s all it needs.  And it is the standard by which I measure all other chicken salads.

During my weekend with Ina, she made Mustard Chicken Salad, which uses both mayonnaise and mustard.  I’ve long known the beauty of mixing mayo and mustard together.  Have you ever dipped pretzels in a mix of mustard and mayo?  If not, I’ll wait here while you go experiment.  Start with a couple of tablespoons of mayo and gradually add mustard till it’s creamy and tangy at the same time.

See what I mean?  That’s good stuff.  So I imagined that a chicken salad that used one of my favorite flavor combinations would be a home run.  But I think it ran out of steam somewhere around second base.  I prefer to have a drier chicken salad, not too wet and definitely not thick or gloppy.  And while not gloppy thanks to the white wine, Ina’s  Mustard Chicken Salad is just too wet for my taste.  I can’t imagine a slice of bread being structurally sound enough to support a sandwich made of this.

But all is not lost. Because when added to a mix of lettuce and spinach, you’ve got yourself a lovely salad.  The wetness of the chicken salad provides just enough of a dressing to moisten the greens.  This would make a light lunch by itself, or pair it with some soup and you’ve got a fuss free dinner.   So if you’ve got the few simple ingredients on hand that go into Ina’s Mustard Chicken Salad, I think it’s worth a try.

Mustard Chicken Salad

Ina Garten, Barefoot Contessa Back To Basics

  • 2 whole (4 split) chicken breasts, bone-in, skin-on
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups broccoli florets
  • 1 1/2 cups good mayonnaise
  • 2 tablespoons dry white wine
  • 1/4 cup Dijon mustard
  • 3 tablespoons whole-grain mustard
  • 2 tablespoons minced fresh tarragon leaves
  • 1 cup cherry or grape tomatoes, halved

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces.

Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.

For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.