tag:blogger.com,1999:blog-17946653157650664582024-03-08T16:17:09.401-05:00The Blithe KitchenAxon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-1794665315765066458.post-72404891866523858522010-10-20T11:51:00.000-04:002010-10-20T11:51:06.115-04:00Waiting for BabyThere is a possibility that I have been too prepared, too soon for this baby. I mopped a week ago, cleaned the corners, washed the windows, put a meal or two in the freezer. And the baby did not come. So every day this week I sweep the floor again, wipe the spots off the floor, do another load of laundry, make another loaf of bread and eat all the easy meals that I had stockpiled, when all I actually want to do is have this baby and start our family babymoon.<br />
<br />
So, I am saying hello here again. Mostly to distract myself, but also because there are a few things I have found lately that are too good to keep to myself.<br />
<br />
First, yogurt cheese, otherwise known as labneh. <a href="http://biology.clc.uc.edu/fankhauser/Cheese/Making_Laban/Labneh.htm">This amazing website</a> explains how to make it, although I confess that I am a bit less professional. I simply put the yogurt and salt into a cheesecloth-lined colander, set it over a large bowl, and leave it overnight in the fridge. I love it on toast in particular. Is it terrible to admit that I sometimes put a layer of butter on my toast, AND a layer of yogurt cheese, AND a drizzle of honey or swipe of strawberry jam? Another toast variation is found <a href="http://sproutedkitchen.com/?p=1807">here</a>, and this one is good enough for dinner. It is powerfully delicious.<br />
<br />
Secondly, this crunchy <a href="http://www.101cookbooks.com/archives/broccoli-crunch-recipe.html">broccoli salad</a> is delightful. It was a perfect fall salad. I only wish that I had doubled the amount of the crispy fried shallots, for I loved the salty flair they added.<br />
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Finally, I have completely swallowed the hype about elderberries and immunity. Rowan is very prone to catch every cold that crosses our path, due to his respiratory issues. However, we have escaped two of the last bugs that invaded the church nursery, and I am willing to credit the elderberry. Or maybe I just really like elderberries. Regardless, I paid a fortune for a small bottle at Whole Foods, which was gone in the blink of an eye. Then I found <a href="http://www.youtube.com/watch?v=XOYzWyFGkqM">this video</a> and ordered a pound of dried elderberries from <a href="http://www.mountainroseherbs.com/index.php?AID=096041&BID=8040">Mountain Rose Herbs</a>. The savings are tremendous. The main cost is the honey, for it is essentially elderberry flavored honey. Good stuff. Completely harmless, can be eaten by the spoonful or drizzled into yogurt or ice cream, and prevents the dreaded cold...what could be better! Plus, it is fun and easy to make on a cold and gloomy day. Have I convinced anyone yet?<br />
<br />
That's it for now. Hopefully baby will come and you will not hear from me for a very long time again:)Axon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.com1tag:blogger.com,1999:blog-1794665315765066458.post-47264779988149134322010-07-12T13:27:00.000-04:002010-07-12T13:27:48.335-04:00HashJust a quick word about hash. For one thing, I love saying "hash". We ate "hash" for dinner, etc... For another thing, I kind of forgot about how much fun it is to fry up a bunch of random ingredients and put them all together, bound into deliciousness by the two main ingredients, fat and salt (and potatoes). <br />
<br />
Last night we had a few things to use up, post haste. A potato. A half-pound of frozen shrimp. The first little beet greens from our garden. Mushrooms. A nearly fermented lime. I began by trying to cook them all separately. The beet greens were sauteed with garlic. The potato was chopped into tiny bits and fried with an onion. The mushrooms were sliced and the already-cooked shrimp was tossed with garlic. I had every intention of composing an elegant little plate with perfectly cooked, individual little dishes. But the heat rose, the hunger grew, the clock ticked. I threw the mushrooms into the cast iron skillet with the potatoes. Added more butter. Looked at the shrimp and garlic. Threw them in too. (Added more butter.) Finally I glanced at the beet greens, noticed they looked lonely, and tossed them in as well. More salt, a squeeze of very ripe lime juice and a hasty scoop onto the waiting plates. It was ugly, to tell you the truth. It was also not nearly enough. Rowan, who has been off-feed and sick for several days, ate so fast and so much that David and I had to share the rest of ours with him. Reluctantly. He didn't even notice the mushrooms in there, much less the dreaded slimy green things.<br />
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The moral of this story is...you can fry up a lot of things with potatoes and salt, and it will be good. Add an egg and it will probably be even better. I had forgotten this, but no longer. David actually loves it when I tell him that I am going on spate of frugality. To him, this means hashes and lentil concoctions, and Tabasco. Bless that man. Axon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.com3tag:blogger.com,1999:blog-1794665315765066458.post-40416580693973140802010-07-08T14:36:00.000-04:002010-07-08T14:36:33.967-04:00The Perfect Dinner CompanionPlumped with pine nuts, cilantro, raisins and cumin....<br />
Slathered in BBQ sauce and slipped into a crusty roll... <br />
Simmered in a cardamom-spiked broth with chickpeas and spinach...<br />
Dipped in a lemon and garlic yogurt sauce...<br />
Scattered over a bed of couscous, roasted vegetables and harissa....<br />
Tucked into a plate of spaghetti and fresh tomato sauce...<br />
Dunked in roasted garlic mayonnaise along with roasted potatoes and green beans...<br />
Dribbled over mashed potatoes and gravy... <br />
Or, simply, coated in ketchup straight out of the leftovers bowl (as my son prefers them...)<br />
<br />
Yes, I am talking about meatballs. Every time that I find myself in a budget crunch, anxious to serve good-quality meat inexpensively and unsure of what else to cook (besides tuna melts) - the lowly meatball comes to my rescue. Humble, malleable and a droll little crowd-pleaser, the meatball is a lifesaver. If you have ever had dinner at my house, chances are you that you have encountered a meatball somewhere on your plate. If you were at our wedding (six years ago!), you probably ate a meatball. I love them. I love them partly because they are delicious, and partly because they never taste the same way twice. Hence, the overwrought list beginning this post.<br />
<br />
However, after years of haphazardly throwing meatball components in a bowl and hoping for the best, I have finally written down a formula. The basic meatball. From there, you can do whatever you want to with them.<br />
<br />
<b>The Basic Meatball</b><br />
(serves 2-4)<br />
<br />
1 pound ground beef (or turkey, or beef and sausage, or lamb...)<br />
1 egg, lightly beaten<br />
1 clove of garlic, minced<br />
1/4 cup minced onion <br />
1/4 cup fresh breadcrumbs<br />
1/4 to 1/2 cup grated Parmesan<br />
2 Tablespoons catsup<br />
1 teaspoon salt<br />
Pepper to taste<br />
(Fresh parsley is always nice, regardless of cuisine)<br />
<br />
Gently mix together with your hands (DO NOT OVERWORK!) and shape lightly into 1-2 inch balls. Place on ungreased baking sheet about 1 inch apart and bake in a 400 degree oven until done on the inside and slightly browned on the outside (about 15-20 minutes). If they are small and sturdy, you can toss them into a hot skillet and crisp them up a bit after they come out of the oven, although no one really complains about the lack of pan-frying when they are eating them, bite after delightful bite, for their dinner.<br />
<br />
Now, let your imagination run wild!Axon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.com8tag:blogger.com,1999:blog-1794665315765066458.post-11835002170019003962010-06-11T15:04:00.002-04:002010-06-11T15:07:36.309-04:00Eating This Week...Having exhausted the internet, our budget and our taste buds last week, we are going back to the basics for this menu...<br />
<br />
Saturday: <a href="http://orangette.blogspot.com/">Waffles</a> and Bacon<br />
<br />
Sunday (with company): Roasted Chicken and Olive Aioli, Chopped Salad, Bread<br />
<br />
Monday (with company): Chicken Sandwiches (chicken, aioli, tomatoes, basil), Salt and Vinegar Chips, <a href="http://sidewalkshoes.blogspot.com/2009/03/lemon-buttermilk-sherbet.html">Lemon Buttermilk Sherbet</a> <br />
<br />
Tuesday: Eggs, somehow (maybe Turkish?)<br />
<br />
Wednesday: Cheeseburgers and Watermelon<br />
<br />
Thursday: Pantry Night (involving peas and harissa, probably)<br />
<br />
Friday: TBD<br />
<br />
PS: The brisket was as good as it smelled and fed us for days...Rowan woke up this morning at 5:00 demanding, simply, "I want meat!"Axon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.com0tag:blogger.com,1999:blog-1794665315765066458.post-49315704137267060022010-06-09T14:09:00.000-04:002010-06-09T14:09:39.145-04:00The Kitchen TodayPerhaps I am driven to write because my kitchen smells so amazing. I don't even need to taste <a href="http://smittenkitchen.com/2010/01/southwestern-pulled-brisket/#more-5490">this</a> dish to know that I will love it forever. Chipotle, molasses, cumin, tomatoes, vinegar, slowly braising brisket...the smell is mingling with the welcome rain to make the whole world seem delicious. It was also incredibly easy. It is two o'clock and dinner is done. All I have to do is make a quick coleslaw, retrieve the red onions currently pickling in the fridge, and warm up the tortillas. What a beautiful day.<br />
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In other menu news, the pizza was delightful. I finally succeeded in stretching the crust suitably thin after an overnight rest in the fridge, and I loved every salty, chewy bite. The topping was fantastic, although I left out the egg and preferred it with the prosciutto and parmesan baked right along with the rest of the pizza instead of scattered on top. I have a suspicion that my pizza appreciation mojo is not sufficiently evolved. <br />
<br />
As far as the Rosemary Olive-Oil Cake and the Carrot Harissa Salad...well, they have already been admired in words far more eloquent than my own, and all I can do is agree with them. They are both recipes that I will keep for a long, long time. The Lemon Buttermilk Popsicles? Too sweet, and Rowan highly disapproved of the largish chunks of lemon zest. I guess we are back to our old (and more healthy) combo of plain yogurt, OJ and frozen banana and mango.<br />
<br />
One final bit. I finally bought another <a href="http://www.amazon.com/Lodge-Logic-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1276106763&sr=8-1">Lodge cast iron skillet</a>, after deserting ours in the mad rush away from Florida. How did I live so long without it? It fries a perfect egg for us, every morning. It tolerates the broiler. And I just seared the brisket and toasted the spices in drippings, only to wipe the residue away without even a hint of exertion or elbow grease. It's proving to be a Most Valuable Player in my kitchen.<br />
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That's all. I am enjoying life and my kitchen is blithe once again. Thanks for listening.Axon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.com2tag:blogger.com,1999:blog-1794665315765066458.post-6213719626578302232010-06-04T14:58:00.000-04:002010-06-04T14:58:35.750-04:00The First June MenuThis is going to be a very June sort of week. A number of delightful things are happening...<a href="http://www.thebansheetree.blogspot.com/"> Sarah's </a>birthday is on Tuesday, which she is celebrating with a glamorous picnic in Annapolis...our dear neighbors are getting married on Friday (at a <a href="http://www.cloisterscastle.com/">castle</a>!)...and Saturday brings the infamous <a href="http://www.honfest.net/">Honfest</a> to our back door, during which David will be playing the lap steel as our friend <a href="http://www.cameronblakemusic.com/">Cameron</a> covers some Hank Williams tunes!<br />
<br />
In keeping with such a fun week, our menu is chock full of recipes I have been anxious to try. A summery menu, a spicy menu, a June menu. I will let you know how it all turns out.<br />
<br />
Saturday: <a href="http://theblithekitchen.blogspot.com/2009/05/lentils-for-lunch-or-possibly-for.html">Lentil and Rice Salad</a>, <a href="http://www.epicurious.com/recipes/food/views/Lacinato-Kale-and-Ricotta-Salata-Salad-236940">Lacinato Kale Salad</a>, Baguette and Chile Chocolate Granita<br />
<br />
Sunday: <a href="http://notwithoutsalt.com/2010/06/01/perfect-pizza-at-home/">Asparagus and Prosciutto Pizza</a><br />
<br />
Monday: <a href="http://smittenkitchen.com/2010/01/southwestern-pulled-brisket/#more-5490">Southwestern Pulled Brisket </a>(including the Slaw and the Pickled Onions)<br />
<br />
Tuesday: <a href="http://www.101cookbooks.com/archives/rosemary-olive-oil-cake-recipe.html">Rosemary Olive-Oil Cake</a> and <a href="http://smittenkitchen.com/2010/05/carrot-salad-with-harissa-feta-and-mint/">Carrot-Harissa Salad</a> for Sarah's Picnic<br />
<br />
Wednesday: Pantry Night (i.e. use things up and attempt to be frugal night)<br />
<br />
Thursday: Rehearsal Dinner at <a href="http://www.abacrombie.net/">Abacrombie's </a><br />
<br />
Friday: Wedding!<br />
<br />
Snack and Lunch Ideas: <a href="http://www.wholeliving.com/photogallery/power-snacks?lpgStart=1&currentslide=2&currentChapter=1#ms-global-breadcrumbs">Spiced Nuts and Seeds</a>, <a href="http://www.epicurious.com/recipes/food/views/Lemon-Buttermilk-Ice-Pops-106862">Lemon Buttermilk Popsicles</a>, Homemade Creme Fraiche Dip with Veggies and <a href="http://www.thekitchn.com/thekitchn/recipe-smoky-deviled-eggs-with-greek-yogurt-112819">Smoky Deviled Eggs</a>Axon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.com2tag:blogger.com,1999:blog-1794665315765066458.post-63326812056047946422010-06-03T14:32:00.000-04:002010-06-03T14:32:15.872-04:00The GardenIt is June, and we are settling into summer with ease. The mornings are brilliant, the afternoons sticky, the evenings practically paradise. And I finally feel like enjoying life again.<br />
<br />
Not only did summer bring relief from constant nausea, it also brought us a lovely plot in the local community garden. We had already started a wee stoop garden...a wine crate with lettuce and radishes, two buckets of Tumbling Tom tomatoes and tins of basil, cilantro, mint and rosemary. But now we have real riches. Ten by fifteen feet of real dirt! This last weekend we poured body and soul into that dirt, and are now waiting anxiously for carrots and beets and beans, parsnips and cucumbers, kohlrabi and squash and marigolds. We were also given four tomato plants, two basil, six kale and two cabbages, which seem to have survived our novice touch thus far. I cannot even say how much joy this tiny bit of land has given me already. Just washing our filthy jeans and T-shirts after the long hard day of tilling and planting made me feel a bit more solid. Cleaner, even. Difficult to explain unless you have ever had dirt on on your knees and a blister on your hand and something to show for your work.Axon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.com6tag:blogger.com,1999:blog-1794665315765066458.post-69716597545729162322010-03-15T14:26:00.004-04:002010-06-02T14:16:26.436-04:00Menu Plan MondayI'm putting up my menu today in honor of Menu Plan Monday, even though I usually start my menu cycle on Saturday, the day I go to the Farmer's Market. This week, however, has been crazy. I think I was lucky to get a plan made by Sunday.<br />
(The theme of this week? Tired and Broke. But Cheerful.)<br />
<br />
Sunday: Tex-Mex Tacos<br />
Monday: Leftovers (David and Ro are on their own...I get to go to a Girl's Night!)<br />
Tuesday: Turkey Burgers and Sweet Potato Fries<br />
Wednesday: Mediterranean Bean Soup and Bread<br />
Thursday: Tuna Melts and Green Beans<br />
Friday: Homemade Pizza (leftover vegies and maybe sausage)<br />
<br />
Breakfasts: Fried Eggs and Toast (and Oatmeal once a week) <br />
Lunches: Leftovers, or PBJ sandwiches<br />
Snacks: Cheese, Apples, Bananas, Raisins, Yogurt<br />
<br />
I may be back later this week with the recipe for the soup....it is an old favorite from the Study Center, and makes me long for Spring!Axon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.com4tag:blogger.com,1999:blog-1794665315765066458.post-30773938878642245482010-02-10T14:48:00.000-05:002010-02-10T14:48:30.081-05:00Worth MakingThis is all I have for now. Two links. Two delicious meals that I can recommend whole-heartedly.<br />
<br />
First, <a href="http://www.nytimes.com/2010/01/27/dining/271mrex.html?ref=dining">Ginger Fried Rice</a>. I have always had problems with making my own fried rice. I inevitably end up dousing it in soy sauce, longing for flavor and wondering where the ginger and the garlic and the sesame oil disappeared to, for I love them so. This recipe solves the problem so elegantly that I felt myself in the presence of a genius when I made it...which I was. It was created by <a href="http://topics.nytimes.com/top/reference/timestopics/people/v/jeangeorges_vongerichten/index.html?inline=nyt-per">this guy</a>.<br />
<br />
Secondly, <a href="http://www.jamieoliver.com/recipes/pork-recipes/sausages-and-green-lentils-with-tomato-s">Lentils and Sausage with a Tomato Salsa</a> by Jamie Oliver. Need I say more?Axon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.com1tag:blogger.com,1999:blog-1794665315765066458.post-4458341632171171182010-01-27T22:01:00.003-05:002010-07-06T15:28:41.556-04:00Wholesome<i>Note: I recently revised this recipe to make one nicely-sized loaf...it's a little more convenient.</i> <br />
<br />
Despite the recent cooking disasters, my kitchen has recently been glowing under the influence of my Christmas present from Mom and Dad. <a href="http://www.pleasanthillgrain.com/family_grain_mills.aspx">This</a> little contraption has made quite a difference already. I love it with all my bread-baking heart. The hand-cranked version, which I have, gives me quite a pleasant sense of industriousness and freedom from the energy grid (as well as a gentle sheen of perspiration).<br />
<br />
I was thrilled to find Prairie Gold wheat berries (grown in Montana very near to my dear old valley) at the local Amish Market for an excellent price. It has traveled through my wheat grinder and become any number of good things - breads and muffins and cookies and pitas - some better than others but all much healthier than before. I baked with whole grains before the grinder, but even King Arthur cannot redeem a whole wheat flour that has been sitting in the grocery store for goodness knows how long. I am amazed at the tenderness that freshly ground flour delivers.<br />
<br />
I wish I could put the recipe for an incredible Molasses Rye Cookie here. But I baked it directly out of <a href="http://www.kingarthurflour.com/shop/items/king-arthur-flour-whole-grain-baking-cookbook">this</a> cookbook and didn't change a thing. I keep checking this book out from the library and copying a few more recipes...a Cornmeal, Rye and Sesame loaf was another winner. Find it if you can, for it is a treasure chest of transitional whole grain recipes.<br />
<br />
I can point you, however, to <a href="http://foodiefarmgirl.blogspot.com/2007/02/back-into-bran-muffins.html">this recipe</a> for bran muffins. They are made with actual wheat bran rather than the cereal, and take well to the additions of bananas and raisins or berries. Rowan gobbles them up happily.<br />
<br />
I can also, without further ado, give you the recipe that raised me and possibly saved my mother's sanity. She was, as I understand it, utterly determined to make a good wheat bread early in her bread-baking career as a young wife. And believe me, "utterly determined" does not quite describe Mom's level of stubbornness and perfectionism. Let us just say that Dad became well acquainted with every species of bread-pudding in existence, for Mom is frugal as well as stubborn, and would not relinquish the leaden loaves to the garbage. Happily for us all, she found this recipe. It is called, appropriately enough:<br />
<br />
<b>Heavenly Whole Wheat Bread</b><br />
(makes 1 loaf)<br />
<br />
Mix the following three ingredients and allow to soak for thirty minutes. <br />
<br />
<i>1 and 1/8 cups lukewarm water</i><br />
<i>1 and 1/2 cups whole wheat flour</i><br />
<i>2 tablespoons honey</i><br />
<br />
Add the following:<br />
<br />
<i>2 tablespoons oil</i><br />
<i>1 and 1/2 cups bread flour (all-purpose would work as well)</i><br />
<i>1 tablespoon gluten </i><br />
<i>1 and 1/2 teaspoons salt</i><br />
<i>2 teaspoons instant yeast (preferably SAF)</i><br />
<br />
Proceed as usual. If you are using a bread machine, just let it do its thing (I use the dough cycle and then shape and bake my own loaves). If you are doing it by hand, then you know what to do. Mix, knead, rest, punch down, shape into loaves, rest and bake.<br />
<br />
Mom usually made a much bigger batch of this dough, shaping several loaves. Then, on very, very good days, she would make fry bread by frying disks of the dough in oil until they were chewy and fantastic. Could there be anything better than that? With honey? Probably not, my friends, probably not.Axon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.com5tag:blogger.com,1999:blog-1794665315765066458.post-8302319214880321352010-01-18T14:49:00.000-05:002010-01-18T14:49:14.662-05:00OopsI have had quite a spate of cooking failures lately. And as my familiarity with the genre grows, I am beginning to notice a few rules - principles, if you will - that govern these unfortunate incidents.<br />
<br />
1) Cooking failures usually involve at least one, if not several, relatively expensive ingredients. Take, for instance, the evening in which I tried to roast fish, top it with a rustic tomato sauce, and serve it over quinoa. There was no recipe for this. I was freelancing, which was my first but certainly not last mistake. The fish (previously frozen) was more reminiscent of rubber than of anything else. The "rustic" tomato sauce was partially sweet, partially sour, and wholly unpleasant. The quinoa(s), poor things, were simply boring accessories to a tragic crime of a meal. It was meant to be a special and leisurely Friday night treat. It ended with a less-than-happy cook slamming dishes into the dish drainer.<br />
<br />
2) Cooking failures often result in vast quantities of leftovers. Very unwanted leftovers. In an attempt to be as fascinating and casually glamorous as Nigella Lawson, I decided to make a batch of her holiday Chocolate Chip Chili. How could this possibly go wrong? But I should have known. I am not Nigella Lawson, I am not darkly gorgeous, and I do not have my own private butcher to to set aside the tenderest of beef shank for me. So I substituted ground beef and soldiered on. The beans I cooked myself (kidney beans) and probably (ahem) did not make sure that they boiled for a few important minutes. The beef stank as soon as it hit the pan. The chorizo was bland, the chocolate disappeared into the tomato sauce and the beans needed salt. But boy, did we have a lot of chili. And boy, did it upset our stomachs. Did I throw it out as I should have? No, of course not. There were expensive ingredients to be redeemed! So I froze it for awhile, just to enhance the flavors. Then I snuck it into next week's menu, hidden under a crust of cornbread (full of cheese and corn and organic flours...see Rule #1). I think by now you all get the idea of this story. And it finally ended up in the garbage. Where it belonged.<br />
<br />
3) Cooking failures can often be prevented by listening to the little voice in your head that says, "Don't make the cookies with the quinoa, Axon...you don't need to! Just because it is in a cool cookbook, and you like weird recipes, and you have a sweet tooth! Don't do it! Don't waste the butter and the flour and the calories on a cookie that will taste like underdone tapioca with raisins! Stop! You are not listening to me!" I am now trying to pay closer attention to that voice in my head. And just in case you were wondering, the cookie recipe took three precious eggs, a tablespoon of equally precious vanilla, and made four dozen huge, unpleasant cookies. I rest my case.Axon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.com7tag:blogger.com,1999:blog-1794665315765066458.post-91541499829916764132010-01-15T14:47:00.000-05:002010-01-15T14:47:14.331-05:00Wednesday<div style="text-align: center;"><a href="http://www.nytimes.com/2010/01/06/dining/061mrex.html?ref=dining">Spiced Red Lentil Da</a>l<br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Steamed Butternut Squash and Carrots<br />
</div><div style="text-align: center;">(doused in butter and sea salt)<br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Tortillas<br />
</div><div style="text-align: center;">(for scooping) <br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cheap, healthy, and delicious.<br />
</div>Axon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.com2tag:blogger.com,1999:blog-1794665315765066458.post-11924199445952765062009-11-18T10:13:00.002-05:002009-11-18T10:21:32.600-05:00Thanksgiving MenuWe will be alone for Thanksgiving this year. I am taking comfort in planning and cooking as if we weren't. Maybe we will will find a lonely college student in the next week, and just in case, this is what we will entice them with.<br /><br /><span style="font-weight: bold;">Thanksgiving Menu 2009</span><br /><br /><span style="font-style: italic;">Cajun Spiced Cornish Game Hens with Cornbread Stuffing</span><br /><span style="font-style: italic;">Potato and Fennel Gratin</span><br /><span style="font-style: italic;">Sauteed Brussels Sprouts with Lemon and Pistachios</span><br /><span style="font-style: italic;">Southern Sweet Potato Casserole</span><br /><span style="font-style: italic;">Cranberry Sauce with Orange</span><br /><span style="font-style: italic;">Crescent Rolls</span><br /><span style="font-style: italic;">Pumpkin Pie</span><br /><br />There. I feel better.Axon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.com6tag:blogger.com,1999:blog-1794665315765066458.post-31309216590862102592009-11-17T13:43:00.004-05:002010-03-15T14:40:01.386-04:00Proto-Dough for the Proto-Purist, and BiscuitsI think I mentioned <a href="http://theblithekitchen.blogspot.com/2009/05/confession.html">once before</a> something about my romanticized fondness for sourdough. Cowboys, sagebrush, beans, mom's old green crock and pancakes all figure into the equation. But I have come to discover that the sourdough I grew up on is something which purists can not sanction. It is started, lo and behold, with yeast. Not wild yeast, but commercial yeast, and is therefore an animal of quite a different kind.<br />
<br />
And I say to this (for now)...oh well. There are many other ways in which this sourdough seems to break the rules. It lives contentedly by itself in the fridge, developing an alcoholic blanket. If you are in need of it, it asks nothing more than to be taken out the night before, stirred, given a dose of flour and water, and left undisturbed until morning. Then it cheerfully surrenders itself to pancakes, or bread, or biscuits, and goes back to the fridge to await its next mission. Low maintenance doesn't even begin to describe it.<br />
<br />
I was pleased to find that <a href="http://www.altonbrown.com/">Alton Brown</a> is also fond of this unassuming form of sourdough. He even coined a term for it. He calls it proto-dough, and while I still unabashedly call mine sourdough, I do think it is kind of catchy. I like his instructions for proto-dough, which are incredibly similar to how Mom taught me, and if anyone is overwhelmed by the thought of starting and maintaining a sourdough, then please, start with this. It does, with use, develop some wild yeast of its own, and though it is not incredibly tangy to begin with it will sour nicely with age. <a href="http://www.epicurious.com/recipes/food/views/Proto-Dough-230917">Here are his instructions</a>, along with a link to a recipe for a Country Loaf, which I have tried several times in my bread machine and been quite pleased with each time. (Note: at least in my experience, sourdough bread may be different every time you bake it. It is part of the adventure.)<br />
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But let's not talk about bread. Sourdough bread is fine and all, but sourdough biscuits are something in a class all by themselves and I have never, ever, seen them anywhere but Mom's kitchen and my own. The recipe comes from an old, old western cookbook and you can't help but picture a Dutch oven full of beans when you see these particular biscuits. They are not the tall and fluffy biscuits made for a spoonful of jam or gravy. Sourdough biscuits are humble round disks, low-rising, with a chewy golden crust and and a substantial but tender inside. They are divine as breakfast sandwiches, with a fried egg and sausage tucked inside. They are wonderful with hearty soups, capable of swiping up the last best bites like a ciabatta, maybe, or focaccia. My parents use them for sandwiches when they have long days of riding, for they can endure a rough day in a saddlebag and still come up whole for lunch. They are, in my book, indispensable.<br />
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<span style="font-weight: bold;">Old-Fashioned Sourdough Biscuits</span><br />
(makes approximately 15 biscuits)<br />
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Preheat the oven to 400 degrees.<br />
Place a generous amount (about 3 tablespoons) of canola (or other) oil on a cookie sheet and tilt to coat the pan evenly.<br />
<br />
Begin by mixing together thoroughly (if you don't you will have little brown spots in the biscuit from the sourdough reacting with the baking soda, but don't worry, the spots are harmless):<br />
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<span style="font-style: italic;">1/2 cup flour</span><br />
<span style="font-style: italic;">1/2 teaspoon baking powder</span><br />
<span style="font-style: italic;">1/2 teaspoon baking soda</span><br />
<span style="font-style: italic;">1/2 teaspoon salt</span><br />
<span style="font-style: italic;">1 teaspoon sugar</span><br />
<br />
In a medium bowl place:<br />
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<span style="font-style: italic;">2 cups sourdough</span><br />
<br />
Add the flour mixture to the sourdough and mix lightly. Then start adding more flour until a soft dough is formed. The dough will pull away from the sides of the bowl and form a sticky but kneadable mound. The amount of flour you need will depend on the wetness of your sourdough. I usually end up using about 1 and 1/2 cups more flour.<br />
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Gently turn the dough out onto a well-floured surface and knead lightly about 5 times. Roll out into a circle about 1/2 inch thick. Use a biscuit cutter or drinking glass to cut into biscuits. <span style="font-style: italic;">We like our baking powder biscuits small in diameter, but our sourdough biscuits large (about a 4 inch circle).</span><br />
<br />
Take each biscuit and swirl in the oil on the pan, then flip over so that both sides get gently coated. Bake for 15-20 minutes, until the bottoms are golden brown and the tops slightly less so.<br />
Cut open with a serrated knife and serve, or simply eat them as they are.Axon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.com3tag:blogger.com,1999:blog-1794665315765066458.post-2764751763257667212009-11-01T15:02:00.006-05:002009-11-02T14:19:17.642-05:00Pantry Dinners: A RoundupI've commandeered the term "Pantry Dinners" to unite and identify two different species of meals. You are probably familiar with both of them, although some of you have probably banned the second kind from your kitchens.<br /><br />First, there are the virtuous Pantry Dinners. You clear your mind, put on your apron, open the fridge and summon a decent meal from virtually nothing. Some of these are miracles of simplicity, others are skillful compilations and still others are what I like to refer to mercifully as "hashes". All of them are frugal and good for the spirit and the budget, if not the body.<br /><br />Secondly, there are the not-so-virtuous Pantry Dinners. You flounce into the kitchen, open the cupboard doors, and nearly weep with relief when you see a convenient box and possibly a can sitting within your weary reach. These meals are sometimes frugal, nominally healthy, but always good for the mother who has reached the end of her proverbial rope.<br /><br />I try to incorporate at least one of the first kind into my menus each week, whether that means actually putting it on the menu or just leaving it to chance on a Thursday night. The second kind often goes unmentioned but lurks (benevolently) in the shadows.<br /><br /><span style="font-weight: bold;">Pantry Dinners of the First Kind: The Roundup</span><br /><br /><span style="font-style: italic;">Southern Cajun Rice</span><br />A tip from my dear cousin <a href="http://musingsofamutt.blogspot.com/">Sarah</a> in Houston. She said, and I quote because I like it, "With ANY leftover cooked meat, from chicken to roast, steak, pork chops, sausage, you can brew up a beautiful pot of jasmine rice, chop up the meat or meats, saute it with onion and garlic, and toss all together with a generous dollop of cajun seasoning and salt, and it is DELICIOUS!" Somehow I had forgotten how much I like jasmine rice. And Cajun seasoning. And meat. Why have I never put them together?<br /><br /><span style="font-style: italic;">Pizza and Quiches</span><br />This is what my friend <a href="http://littlebookroom.blogspot.com/">Katy</a> makes for pantry dinners (who, by the way, is the only friend I have who is actually LIVING the dream that so many of us talk about...she milks goats, grows a gorgeous garden, preserves food, raises chickens, teaches her brilliant son Sam and just had a new baby girl two days ago...I miss you Katy!) As she reminded me, you can make pizza or quiche out of anything, and if you have a bread machine to make your pizza dough for you then it requires a tiny bit of foresight but very little work. (Pie dough, however, is quite another story for quite another post.)<br /><br /><span style="font-style: italic;">Fried Rice</span><br />A suggestion from <a href="http://jlshaffer.blogspot.com/">Lisa</a>, and one which I need to remember more often. My favorite one involves simply rice, peas, onions, garlic, parmesan and lemon zest, with a little bit of egg. I usually have all of these things in the pantry.<br /><br /><span style="font-style: italic;">Egg Foo Yong with Rice</span><br />Speaking of eggs, this was a treasured meal from my childhood, straight from the battered pages of Betty Crocker. Beat eggs (about 1 1/2 per person) thoroughly and add some salt, some onion and some bits of this and that (finely chopped pork, diced peppers, bean sprouts, whatever you have around). Heat some oil in a skillet (medium heat) and pour about 1/4 cup of the egg mixture into the skillet. Gently push it into a thin patty as it cooks. When the eggs are set flip it over and cook until the other side is brown. Serve on a bed of rice with the following sauce: combine 1/2 cup water, 1 teaspoon cornstarch, 1 teaspoon sugar, 1 teaspoon vinegar and 2 tablespoons plus 1 1/2 teaspoons soy sauce in a saucepan. Bring to a boil, stirring constantly. Boil and stir for 1 minute, until thickened. Sauce serves 2, so multiply if necessary.<br />Trust me, this is delicious.<br /><br /><span style="font-style: italic;">Fried Egg Sandwiches</span><br />Notice how eggs figure so heavily in this list? Nothing is better than a lightly scrambled and fried egg on fresh bread with lots of butter, mayonnaise, raw onion, freshly ground pepper and salt.<br /><br /><span style="font-style: italic;">Poached Eggs over Sauteed Greens (with Polenta, or Toast, or Baguette, or Fried Potatoes)</span><br />Once again, the inevitable egg. Thank you, Lord, for chickens.<br /><br /><span style="font-style: italic;">Stewed Tomatoes and Macaroni</span><br />This is another childhood meal, one that we would have when Dad was gone, as he was not particularly enthusiastic about it! Mom canned her own stewed tomatoes, so she would simply boil some macaroni noodles, heat a can of tomatoes, and serve with toast and parmesan cheese. Mmmm.<br /><br /><span style="font-style: italic;">Biscuits</span><br />Yes, that's right. Just biscuits. I'm indulging in a little reminiscence now, and biscuits were my specialty as a young cook. Actually, it was the only thing I knew how to cook. So Mom would let me make biscuit dough and then improvise with whatever I could find (not much) to create a multi-course meal of...biscuits. Biscuits with specks of cheese. Biscuits with dollops of jam. Biscuits made into cinnamon rolls. You get the idea here. A patient mother, hungry siblings, and a dad very fond of raw biscuit dough. It was an amicable arrangement.<br /><br /><span style="font-weight: bold;"><br />Pantry Dinners of the Second Kind: A Confession<br />(and no, Trader Joe's is not paying me...)</span><br /><br /><span style="font-style: italic;">TJ's Organic Shells with White Cheddar combined with TJ's Turkey Chili</span><br /><br /><span style="font-style: italic;">TJ's Organic Roasted Red Pepper and Tomato Soup combined with TJ's Tomato-less Sweet and Spicy Corn Salsa</span><br /><br /><span style="font-style: italic;">Annie's Mac-n-Cheese with Peas</span><br /><br />Note: this list serves partly as a recommendation of these tasty dishes and partly as a testament to the success of Trader Joe's sample program. It's a cautionary tale.Axon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.com5tag:blogger.com,1999:blog-1794665315765066458.post-52283018250734697352009-10-11T13:38:00.003-04:002009-10-11T14:08:46.906-04:00A Few ThingsFirst, <a href="http://www.citypaper.com/news/story.asp?id=19079">this</a> article about feeding a family on a food-stamp budget in Baltimore. I continue to be very interested in the idea that eating nutritiously (and deliciously) <span style="font-style: italic;">must</span> be possible for everyone, regardless of their budget. I also recognize, however, that it is not without a significant investment of time, thought, effort, and yes, <span style="font-style: italic;">money</span> to accomplish this, particularly in the urban environment.<br /><br />Secondly, a question of paradigm. Is it better to make a menu, then a list, and go to the store to buy what you need for that particular menu? Or is it better to have a well-stocked pantry from which you cook, ad lib, and replenish as needed? I think that I am trying to find that place in the middle, as usual.<br /><br />Thirdly, I am compiling a list of "Pantry Dinners". The things that you cook to fill in a Sunday night or to balance an expensive dish on the menu or to pull together a meal when there seems to be nothing else to eat. Things like fried egg sandwiches. I would love your suggestions.Axon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.com9tag:blogger.com,1999:blog-1794665315765066458.post-48028421080367013522009-09-26T15:17:00.003-04:002009-09-26T16:09:57.439-04:00BountyLast week, just after writing the post about stocking our pantry and finding good food sources, I took myself to the <a href="http://www.32ndstreetmarket.org/">Waverly Farmer's Market </a>and thought that I had gone to foodie heaven. It was astounding. I found everything: meat, dairy, eggs, mushrooms, beans, flowers, vegetables, fruit and even a table selling spices in one-ounce bags. Even more serendipitously, I ran into a woman from our church who knows much about finding real food in Baltimore. She had loads of helpful advice for me and reassured me that the market is open year-round, although it becomes a little smaller in the winter. Basically, I'm saying, this market just might be the answer.<br /><br />This Saturday morning was our inaugural visit, armed with lists and bags and my entire grocery budget in cash. We got some coffee, a muffin, and a delicious loaf of sourdough wheat and settled David and Rowan on the grass near the outskirts. Then I began what I like to call my <a href="http://en.wikipedia.org/wiki/Babette%27s_Feast">Babette</a>-act. I pretend that I am a wise and discerning French woman, basket in hand, boldly and confidently choosing the best from the bounty of produce around her. The truth is a bit more complicated (cash falling out of pocket, bags hanging off of tired arms, ten trips back and forth to decide what vendor to buy a tomato from...) but I find that the imagery helps. And boy did I have a good time.<br /><br />Here is the bounty, in a long, long sentence of food affection: huge, yellow onions; fresh mint and thyme; tomatoes specifically chosen by the vendor to last until Thursday; precious, little cucumbers; garlic; heirloom apples; rainbow chard; turnips; red potatoes; carrots; celery; sweet, Italian eggplant; cream-top whole milk; ground lamb; eggs; a three-pound chicken and one of the most beautiful bouquets I have ever seen. Dare I say what it cost? I'm still debating whether it is the cheapest way to go, but I think that it was definitely one of the most pleasurable ways I've ever spent sixty dollars on groceries. We still had to go to Trader Joe's for a few more standard items, although I could have gotten cream and yogurt and butter right there at the market as well. In the end, we landed within our budget for the week (although our budget is bigger than I would like) and I have already schemed how I can stretch some produce with a few pantry items that I have been needing to use (quinoa, black beans, azuki beans and rice). Once again, I'll let you know how it goes.Axon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.com4tag:blogger.com,1999:blog-1794665315765066458.post-74664241852958974742009-09-24T12:44:00.003-04:002009-09-24T12:47:16.670-04:00CravingsCurrently craving Yeasted Popcorn and Sliced Apples and <a href="http://notwithoutsalt.com/2009/09/12/dulce-de-leche/">This</a>.<br />I think our Friday night just got planned.Axon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.com3tag:blogger.com,1999:blog-1794665315765066458.post-90980559301216838392009-09-21T21:11:00.006-04:002009-09-21T22:24:11.229-04:00Roasted ThingsSometimes I feel very grateful for my life. Last night was one of those times.<br /><br />It was a beautiful fall evening, just a little bit crisp around the edges but warm enough to stay outside until the sun went down. We had delightful people at our house, some new friends and and some old, filling our porch with laughter and patiently playing cars with Rowan. They were drinking wine and eating some pretty fantastic eggplant dip from Sarah. But I, I was the lucky one. I was cooking...slowly chopping vegetables, tossing them with olive oil and kosher salt, lining them up in the hot, hot oven to roast until they took on a sweet life of their own. As far as earthly happiness goes, my cup was pretty full. A little music, some happy and hungry people to feed, a few vegetables from the farmer's market and a big pot of polenta...I can't think of much that I like better.<br /><br />Should you have such a fall evening and a few friends of your own to feed, here are the guide lines - I really can't even call it a recipe - for Roasted Vegetables and Polenta. (Keep in mind that all of the vegetables can be changed up. These just happen to be what we ate last night. The only thing you have to remember is that the root vegetables take the longest, so put them in the oven first.)<br /><br /><span style="font-style: italic; font-weight: bold;">Roasted Vegetables, Sauteed Greens and Polenta<br /></span><span style="font-style: italic;"><span style="font-style: italic;">Serves 6</span></span><span style="font-style: italic; font-weight: bold;"><br /></span><br />1 medium winter squash (butternut, acorn, kabocha...)<br />1 pound carrots<br />2 crisp apples<br />2 red onions<br />1 pound green beans<br />6 heads of garlic<br />2 pounds of kale (or spinach, or chard)<br />1 lemon<br />Kosher salt<br />Olive oil<br /><br /><br />6 tablespoons butter<br />1 cup chopped onion<br />2 cups of stoneground cornmeal<br />8 cups water<br />1 cup grated parmesan cheese<br />2 tablespoons chopped fresh rosemary<br /><br /><br />Begin with an oven heated to 425 degrees.<br /><br />Squash: cube into 1-2 inch pieces, place in a large mixing bowl, toss with a tablespoon or two of olive oil and a sprinkling of kosher salt, spread in a single layer on a heavy cookie sheet or roasting pan, and roast for 45 minutes to an hour, or until they are tender and browned around the edges.<br />Carrots: cut into slender sticks (as uniform as possible), then treat them exactly as you did the squash only they will probably only need about 45 minutes.<br />Garlic: remove excess skin from the outside of the whole heads. Slice off the top of the heads, exposing a bit of the cloves inside. Set on a sheet of aluminum foil, cut side up, drizzle each head with a bit of olive oil, wrap up rather tightly and put in the oven to roast directly on the rack. They will be done when the cloves are soft and slightly brown, about 45 minutes.<br />Apples and Onions: cube the apples and cut the onions into wedges, toss and roast together on another pan for about 35 minutes. The apples will be soft and the onions should be soft with a little bit of color on the edges.<br />Green Beans: trim and leave whole, toss and roast for about 30 minutes until they are crinkly and brown in spots.<br /><br /><span style="font-style: italic;">Here's the thing about roasting vegetables. Roast them until they taste good. They taste good when they are right on the edge of being overdone. Don't worry too much about exact times because it will change with the oven and the vegies. If you have to take some out before others, just pop them back in for a couple of minutes before serving to crisp them up. </span><br /><br />MEANWHILE, as all those vegetables are roasting merrily away, make your polenta, which will take about 40 minutes to cook. Melt the butter in a large stockpot and add the cup of chopped onion. Saute the onion until it is beginning to color, then add 6 cups of water and bring to a boil. While the water is heating, mix 2 more cups of water with the 2 cups of cornmeal. Whisk this mixture slowly into the boiling water, then lower to the heat to medium low. Watch and stir often, lowering the heat if it is violently sputtering or sticking to the bottom. You want it to bubble cheerfully and mildly as it gradually thickens for about 25 minutes. It is done when it holds its shape as a plump spoonful (it will thicken somewhat more as it cools). Add the parmesan cheese, rosemary, salt and pepper to taste.<br /><br />ALSO, as the vegies roast and the polenta bubbles, heat some olive oil in a large, deep skillet. Trim the kale of its thick stems and coarsely chop the rest. Add to the heated oil and saute (if you have more greens then your pan can hold just wait a minute...the greens will shrink and then you can add more). Salt lightly, then add a tablespoon of so of water and cover for a few minutes until the greens are tender but still bright and fresh. Sprinkle with fresh lemon juice before serving.<br /><br />FINALLY, serve each plate with a big scoop of polenta, a forkful of greens, and a big helping of roasted vegetables. And as always...bread and wine are never out of place...Axon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.com3tag:blogger.com,1999:blog-1794665315765066458.post-46732347464599937392009-09-17T14:11:00.006-04:002009-09-17T14:46:19.102-04:00The RowhouseSo here is the reality. We actually live in a rowhouse, a pale, blue rowhouse with a white porch on the front and a slightly purple door. We inhabit the first floor, where tall, tall windows reach for the light and old furniture seems to feel right at home. Outside, we watch the sun go down over the trees in the park across the street. In this way, I don't feel so very far from that airy farmhouse in the country.<br /><br />My kitchen is quite large for a rowhouse, and is well-stocked if not in groceries than in cupboards. I am comfortable in my kitchen. It is part of the large room that serves as our kitchen, dining and living room, and therefore, is never lonely.<br /><br />I am working on my pantry. I have found grocery shopping to be a complicated affair here in Baltimore. We lack may things that those of you in the Northwest seem to take for granted, things like well-stocked, independent grocery stores with glorious sections of bulk goods, and access to companies like Azure Standard. At this point I find myself driving seven miles to Trader Joe's every week, as well as stopping at our local Super Fresh and occasionally going to Whole Foods to mourn over their woefully limited bulk section. Then I remind myself that obtaining food is not necessarily supposed to be easy and that shopping is my modern burden (though truthfully I would almost rather chop a chicken's head off than go to Trader Joe's on a weekend afternoon). I have yet to sign up for a CSA and although there are several farmer's markets in the area I have not been able to settle on one for our weekly shopping needs. This, however, is no fault of Baltimore but simply my own organizational shortcomings. In short, I have much work to do.<br /><br />Therefore, I am using this post as accountability-accountability for getting my city pantry stocked in a responsible and frugal fashion. For establishing a rhythm of shopping that accommodates both budget and time. For setting in motion some new habits of preservation and simplification.<br /><br />I'll let you know how it goes.Axon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.com7tag:blogger.com,1999:blog-1794665315765066458.post-2617417403452123412009-09-09T14:32:00.005-04:002009-09-09T20:51:51.050-04:00The FarmhouseThere is a farmhouse that lives only in my imagination. Like all imaginary farmhouses, it is remarkably amenable to change. Sometimes it is the tall and friendly, sage-green farmhouse of my childhood, with a porch on the front and a barn across the creek. Sometimes it is a thick-walled adobe, haunted by sagebrush, pine and the sun shining through gently rounded windows. But all of my farmhouse's myriad manifestations have two important things in common: first, a kitchen filled with light, and secondly, a well-stocked pantry.<br /><br />Imagine, if you will. A huge and unwieldy armoire hides row upon row of preserves, jams, jellies, pickles and fruit. Spices lurk in shadowy corners. Beans fill orderly jars while oils and vinegars cluster in their slender bottles. Down below, in a cool, dark cupboard, grains live in bins, along with flours and sugars. The refrigerator is full of milk, cheese, cream and yogurt, with lemons for friendly company. Packages of meat, butter and breadcrumbs sleep in the frosty depths of the freezer. Outside (this may be the best part) a small stone root cellar guards more jars of summer bounty, as well as crocks of sauerkraut and baskets of humble root vegetables, maybe a bottle or two of chokecherry wine. And remember, this is an imaginary farmhouse. Dust does not exist. More importantly, neither do spiders. Neither do mice.<br /><br />But I exist there sometimes, in my imagination, slamming the screen door, my apron full of eggs from the pristine, poopless chicken coop.Axon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.com7tag:blogger.com,1999:blog-1794665315765066458.post-53605821120549862472009-08-20T11:23:00.006-04:002009-08-20T13:10:29.302-04:00Two (Relatively Healthy) Snacks and a Thank YouI owe my friend <a href="http://www.thebansheetree.blogspot.com/">Sarah</a> much more than I could outline in one post. But two things must be mentioned here as indicative of her creativity and resourcefulness. First, she photographed, designed and helped me put up the new header for this blog. Heck, she probably even handpicked the blueberries. Secondly, she maintains <a href="http://sarahcculver.tumblr.com/">this tumblr</a>, which acts as a bit of a goldpan in which she swirls the muddied particles of the internet and ends up with a few good nuggets for people like me, who find the whole thing rather overwhelming. Recently on that tumblr she posted a link for <a href="http://www.thekitchn.com/thekitchn/stay-cool/how-to-make-creamy-ice-cream-with-just-one-ingredient-093414">this amazing snack</a><a href="http://www.thekitchn.com/thekitchn/stay-cool/how-to-make-creamy-ice-cream-with-just-one-ingredient-093414">.</a> If you don't think snacks should be described as <span style="font-style: italic;">amazing</span>, consider a nutritious and delicious ice cream made of just one ingredient. In three minutes. That is amazing. So thanks Sarah. As usual. We loved it.<br /><br />This second snack is the ubiquitous zucchini bread of summer. I searched the internet for days to find the perfect recipe before doing what I always end up doing-opening up one of my old cookbooks and hoping for the best, even without eighty-five reviews and a star-rating. It turned out beautifully, moist and flavorful with a crunchy and caramelly top. I added some wheat flour and wheat germ, cut back on the sugar, and eliminated the pecans. Half of it became a classic loaf and the other half became nine large muffins.<br /><br /><span style="font-weight: bold;">Classic Zucchini Bread</span><br />Adapted from <span style="font-style: italic;">Quick Breads, Soups and Stews</span> by Mary Gubser<br /><br />2 cups all-purpose flour<br />1 cup whole wheat flour<br />3-4 tablespoons wheat germ<br />1 teaspoon baking powder<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />1 teaspoon ground cinnamon<br />3 medium eggs<br />1 1/2 cups sugar<br />1 cup light oil<br />1 teaspoon vanilla<br />2 cups grated zucchini<br /><br />Preheat oven to 350 degrees. Prepare two 8x4x3 loaf pans or one loaf pan and one muffin pan (I use melted butter to coat the pans).<br /><br />Combine the flours, baking powder, baking soda, salt and cinnamon. Sift, if you are ambitious. In another large bowl beat the eggs until they are foamy. Blend in the sugar, then the oil and vanilla. Add the dry ingredients slowly, stirring between additions in order to incorporate them completely. Fold in the zucchini. Divide the batter into the pans. Begin testing the loaves for doneness after one hour. (The muffins will take about half that time.) When the breads are done, cool them in the pans on a wire rack for about 15 minutes. Remove them to a wire rack to finish cooling.Axon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.com8tag:blogger.com,1999:blog-1794665315765066458.post-72121666299301473242009-08-11T11:32:00.008-04:002009-08-11T18:01:23.672-04:00Marlena and MeMarlena Spieler has been teaching me how to cook and influencing my taste ever since the day (<span>many</span>, many years ago) that Mom came home with a colorful paperback called <span style="font-style: italic;">From Pantry to Table: Creative Cooking From the Well-Stocked Kitchen</span>. I couldn't help but listen to Marlena. Her writing was as lively and captivating as her recipes were, full of (then) exotic ingredients, self-deprecating humor, hints of life and travel in far-flung countries and casual suggestions for tweaking her recipes as if you knew what you were doing. Her recipes were primarily prose, her directions were casual, and her voice was the friendliest and smartest I had ever encountered in a cookbook. I read it from cover to cover. Her words became part of the running cookbook in my head, and the pictures that she painted of food shaped my ideas of what I wanted to cook and how I wanted to live with food. I loved her unapologetic passion for garlic and her way of dancing through the Mediterranean for flavors, then throwing in an ingredient from Asia or South America just for kicks. Her food is spicy, brash, and vibrant, but simple all the same. If you can find one of her many books, particularly this one, do get it. She will make you want to cook. Immediately.<br /><br />This recipe, shaped from two of her recipes and a casual suggestion, became one of the few dishes that I genuinely felt pleased with almost every time I made it as a relatively new cook. It is casual, messy and bright in flavor. And I apologize to Dad for posting yet another chicken recipe. I'm seriously not even that fond of chicken, I swear. Next up, meatballs and pie!<br /><br /><span style="font-weight: bold;">Rosemary Garlic Chicken Sandwiches</span><br />Adapted from <span style="font-style: italic;">From Pantry to Table</span>, by Marlena Spieler<br /><br /><span style="font-style: italic;">Marinated Chicken:</span><br /><br />4 chopped garlic cloves<br />2 tablespoons chopped fresh rosemary<br />2 tablespoons olive oil<br />2 teaspoons lemon juice<br />4 boneless, skinless chicken breasts (the sandwiches will be easier to eat if you pound these a little bit)<br /><br />Combine the first four ingredients and pour over the chicken breasts. Let marinate for at least 20 minutes. Meanwhile, make the aioli.<br /><br /><span style="font-style: italic;">Olive Aioli:</span><br /><br />2 minced garlic cloves<br />3 tablespoons chopped Kalamata olives<br />1 teaspoon chopped fresh rosemary<br />1/2 cup good mayonnaise<br />2 tablespoons extra-virgin olive oil<br />1/2 teaspoon fresh lemon juice<br /><br />Puree garlic and olives in a food processor or blender, then add rosemary and mayonnaise and blend well. Drizzle in the olive oil slowly. When it is fully combined, add the lemon juice and chill for a bit while you grill the chicken breasts.<br /><br /><span style="font-style: italic;">The Sandwich:</span><br /><br />4 large crusty rolls<br />4 rosemary-garlic grilled chicken breasts<br />Olive aioli<br />Roasted red peppers<br />Arugula or another herby and robust lettuce mix<br /><br />Slather the rolls with the aioli, pile on the chicken, peppers and lettuce, and enjoy.Axon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.com4tag:blogger.com,1999:blog-1794665315765066458.post-37440428811540409072009-08-04T17:55:00.007-04:002009-08-04T18:23:35.817-04:00Two DinnersSome of us buy whole chickens from local farms and cut them up with sharp knives and great courage (that would be <a href="http://www.thebansheetree.blogspot.com/">you</a>, Sarah). Some of us guiltily continue to buy the already-cut-up, "best parts" natural chicken at Trader Joe's and ignore the voices in our heads. The package of chicken contains three thighs, three legs, and two huge, bone-in breasts (I know...just picture that poor chicken!)<br /><br />Regardless, I've recently discovered that this package lends itself to two lovely and easy dinners. First, <a href="http://theblithekitchen.blogspot.com/2009/06/summer-dinner.html">this dinner</a>, using the thighs and legs. And then, later, <a href="http://www.simplycooking.wordpress.com/2009/01/31/roasting-chicken/">this recipe</a> for roasted, bone-in chicken breasts, which does make a mess in the oven but is wonderfully juicy and moist. This time I added a potato, a couple of carrots and some garlic tossed with olive oil to roast in the oven as well. An avocado plus a loaf of daily bread equals a delightful dinner and an even more delightful lunch tomorrow. And all the grease in my oven equals a forced cleaning...not, technically, a bad thing.<br /><br /><span style="font-style: italic;">Note: I don't have an oven-safe fry pan for the second recipe, but it works just as well to fry the breasts in a fry pan and then transfer them to a roasting pan for the oven. </span>Axon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.com3tag:blogger.com,1999:blog-1794665315765066458.post-41687926535514984102009-07-25T07:12:00.005-04:002009-07-25T07:38:16.814-04:00"Who Made This Cake?"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ecx.images-amazon.com/images/I/51fxGuYAftL._SL500_AA240_.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 240px;" src="http://ecx.images-amazon.com/images/I/51fxGuYAftL._SL500_AA240_.jpg" alt="" border="0" /></a>We have a new favorite <a href="http://www.amazon.com/Made-This-Cake-Chihiro-Nakagawa/dp/1590785959">book</a> at our house. I think David and I like it as much as Rowan.<br /><br />What could be more fun than an army of tiny, earnest construction workers who take on secret cooking jobs with their "big" equipment? Think of front loaders shoveling butter into dump trucks, cranes cracking eggs, helicopters landing decorations on top. The words are minimal but the illustrations are beautifully done and full of stories.<br /><br />And now, when I cook, all I can think about is what I might need an excavator for, if I was one-inch tall.Axon L. Parkerhttp://www.blogger.com/profile/00449406648535646385noreply@blogger.com4