An Interruption in Regularly Scheduled Programming

Dear Friends,

I'm sorry to announce that I don't have a recipe for you today. In fact, it may be a while before I can offer you much of anything. You see, it appears that I may have gallstones. Either that, or some other malady is plaguing my stomach and surrounding parts. It's very unfortunate, since my favorite thing to do is eat. Not that I do it constantly. It's just what I look forward to most in my day. So gang, it looks as though you'll be eating that asparagus gratin without me.

Who knows, by the time I recover, I may become a health and exercise nut, and this blog will have changed direction! Would you like that? No, neither would I. I'm pretty sure that won't be happening. As a respite from a constant stream of herbal teas and Netflix movies, I promise to stop in from time to share some kind of recipe with you. Most likely, it will be gallbladder friendly, so we'll all win. That sounds nice.

Take care,


Lauren

Delightfully Crispy, Buttery, Creamy, and Cheesy...All in One Dish

Thanksgiving is my favorite holiday. I've said before that Easter is a great holiday for food, and Thanksgiving is more set in stone when it comes to the menu, but there is something so cozy and comforting about a feast with family and friends in the fall. The sentiment surrounding the holiday--giving thanks for all that we have-- is just right, and it's never really been marred by rampant commercialism. I look forward to Thanksgiving every year, though it seems to have crept up on me this time. But I've still got two weeks left, so that gives me plenty of time to think about what I'm going to bring this year.

Usually, my Mom asks that I make a side with butternut squash. I'm considering keeping it simple this year, and serving my squash mashed, with an additional offering. We'll have to see what the second dish is. Something that's a bit less expected would be ideal, as long as it's not totally out of place. I'm not really one for flagrantly non-traditional dishes at Thanksgiving; it needs to adhere to the idea of a traditional harvest-time feast. Whatever tradition it follows is up to you, but I like an "honest American" type of cuisine.

Regardless of your tastes, the possibilities are endless. I'm heavily leaning on making these biscuits, which, as I've mentioned before, are ridiculously good. But, as there are a lot of conflicting needs in my family (two vegetarians, one turkey hater, two vegetable haters, and three people who will pretty much eat it all--I'm a member of the last group), maybe a vegetable dish that everyone--except for one person--will enjoy could be just thing (maybe he'll try it, too). It's more of a spring dish, but it's very special and oh-so-good. It would also make a great Christmas dinner dish, as it's rich, cheesy, and something that should be eaten once, maybe twice a year, tops. But you'll want it more often. Don't say I didn't warn you.

Asparagus Gratin
Adapted from Better Homes and Gardens' Easy Menus for Dining Inn
Feel free to insert your favorite vegetable in place of the asparagus, maybe something that's in season for Thanksgiving. I'd recommend artichokes, broccoli, Brussels sprouts, cauliflower, or turnips for fall. However, my version was inspired by another recipe for a gratin using leeks. I tried it this way, but the leeks were a little stringy. With the asparagus, it's got a pleasant crunch.

Ingredients:
2 bunches tender asparagus, washed and trimmed
1/2 cup whipping cream
1/2 cup low sodium chicken or vegetable broth
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 1/2 tablespoons dried marjoram, or 3 tablespoons fresh, snipped
2 slices French or Italian bread, or 1 1/2 cups soft bread crumbs
3 tablespoons grated Parmesan cheese
3 tablespoons butter, melted, plus more for the dish

Preheat oven to 425 degrees F. Run two or three slices of bread through a food processor to make larger-sized breadcrumbs that will crisp wonderfully in the oven.

Generously butter a 2 quart rectangular baking dish or gratin dish (something you can bring from the oven to the holiday table is ideal). Arrange the asparagus in the bottom of the dish, overlapping if necessary.

In a small bowl, combine the whipping cream and broth, pour over the vegetables. Sprinkle with salt pepper, and half of the marjoram. Carefully cover the dish with foil, and bake for 15 minutes. About halfway through, check the asparagus to make sure it is not cooking too quickly, as asparagus can vary greatly in thickness.

While the asparagus is baking, combine the remaining marjoram, bread crumbs, Parmesan cheese, and melted butter in a small bowl. Remove the asparagus from the oven and remove the foil. The asparagus should be fork-tender, but not limp. Sprinkle the bread crumb mixture evenly over the asparagus. Bake the gratin uncovered for 10 to 15 minutes, checking halfway through. The cream will have thickened, and the bread crumbs and cheese will be browned.

Chicken or Beef?

Happy Halloween! I guess I can still get away with saying that, since today is El Dia de los Muertos.

Anyway, what I really wanted to show you is a picture of our Halloween pumpkin. It's supposed to be cat. I like the cartoonish quality of the cat (and the twinkle in its mouth).


Right now, I've got a few recipes in the works, so please bear with me during this slow period, so to speak. For this week, I am going to share with you two of my favorite marinades, which could be used for chicken or beef. Both marinades can be made the day before and poured over your choice of meat (or maybe even vegetables or tofu), and placed in the refrigerator over night (overnight might make the vegetables limp). You'll have a delicious and simple meal to come home to the next day. And with early evenings approaching, I think that will be a huge help.


Teriyaki

Reprinted with notations from the New York Times Cookbook

1 tablespoon finely chopped or grated fresh ginger, or 1/2 tablespoon powdered ginger
2 garlic cloves, finely chopped
1 medium onion, finely chopped
2 tablespoons sugar (raw/demerara/turbinado sugar recommended
1 cup of low sodium soy sauce
1/2 cup sherry or white wine, even good quality Marsala can work in a pinch

Combine the ginger, garlic, onion, sugar, soy sauce and sherry. Pour the mixture over 2 pounds of chicken or sirloin beef that has been thinly sliced or cut into bite sized pieces. Let stand one to two hours or overnight. Grill or broil, on skewers and serve hot. This marinade is especially good for beef.


Indonesian Ginger Marinade

Adapted with notations from The Barefoot Contessa Cookbook and the Food Network

1 cup of honey (orange blossom preferred, rather than lavender, etc)
3/4 cup low sodium soy sauce
8-12 cloves of garlic, minced (1/4 cup)
1/2 cup peeled and grated fresh ginger root (go with fresh ginger, as it really makes the dish in this case)

Cook the honey, soy sauce, garlic and ginger root in a small saucepan over low heat until the honey is melted, about 5 to 10 minutes. Stir occasionally. Arrange four or five bone-in chicken breasts or 2 1/2 pounds of sirloin or flank steak in a baking pan. Chicken should be placed skin-side down. Pour the sauce over the meat, cover with foil and marinate overnight.

The following day, beef can be grilled or broiled. For chicken, preheat the oven to 350 degrees F. Bake for thirty minutes, then uncover the pan. Turn the breasts over, then continue to bake for 30 minutes longer.

This recipe is especially good with chicken, and I imagine that it would be delicious with salmon or a delicate white fish, too.

A True Crisis

Since this site primarily focuses on food, it seems to me that sometimes I should acknowledge something very important. Not everyone has enough food to keep from going hungry, much less trying new recipes. The content that I place on this blog is truly a luxury for some.

It was recently reported that more than 1 billion people are starving (For more information, see The World Food Programme and this article from CCN).

Ways to help:

Donations of money and food always help, but giving your time and concern can go a long way, too.

Donate or volunteer for organizations that help those in need.

Go to Feeding America for information on food banks in your area.

Spread the word by telling others how the current economy has affected the less fortunate in ways we can't imagine.

Spend some time on Free Rice. Every correct answer gives someone 10 grains of rice.

Write to your local congressman or senator.


Currently, there are just under 7 billion people on earth. While nearly 1/6 of the population is going hungry, there are so many of us that could do something to help. We can all make a difference.

A Small Consolation:Pumpkin Spice Cookies

With freezing temperatures, harsh winds and even snow in some parts of the country, I think the best days of fall may be gone already. It's a depressing thought, but I'm sure we'll get a few more crisp, sunny days before winter. Fortunately, I was able to take a trip to Washington, DC last weekend. Fall hasn't yet arrived there, and I just love the drive through the mountains at this time of year.




I'm pretty sure that this is the kind of thing that everyone loves about fall, don't you? That, and richly flavored, sweetly spicy things, like pumpkin cookies (or maybe pumpkin bread, or pumpkin beer). It's easy to take solace in beautiful scenery and delicious baked-goods. Around this time of year, I have trouble avoiding the "pumpkin gobs" that they make at the grocery store bakery, usually right after Labor Day and until Thanksgiving. However, they're never very good, being dry and overly sweet. So, I decided to make my own, and I'm really glad I did, since I got all of the flavor and freshness the store ones were missing. No surprise there!





Pumpkin-Spice Cookies
Makes about 36 cookies

I got this recipe from Very Best Baking, which is operated by Nestle. Not very creative of me, I'll admit, but they are the superior version of those "pumpkin gobs" I mentioned above. These might also be good with some butterscotch chips and no glaze, or a 1/4 teaspoon of ground cloves. Nestle recommends adding chocolate chips or nuts as variations.

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened (one stick)
1 cup pure pumpkin puree, lightly packed
1 large egg
1 teaspoon vanilla extract

For the glaze:
2 cups powdered sugar, sifted
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease three or four baking sheets (cooking spray works just fine).

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl; set aside. Beat sugar and butter in a large bowl with a mixer until well blended. Beat in pumpkin, egg, and vanilla extract; mix until smooth. Gradually beat in flour mixture. Drop by rounded tablespoons onto the prepared baking sheets.

Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes, then move to wire cooling racks. Allow to cool completely.

For the glaze, combine all of the ingredients in a small bowl and stir until smooth. Frost the tops of the cooled cookies with the glaze.

Day Four: Good Old Chicken Soup

You probably already guessed this part, didn't you? I mean, it was pretty obvious. And anyway, that's what you do with leftovers: make soup out of them. One thing that I noticed last night, when I was telling you about the potato pancakes, was that I gave a little misrepresentation. This four day meal isn't just made from a four pound chicken and eight potatoes. It's also made from an entire bag of onions, or just about. So I hope you liked onions, because I've been shoving them down your throat all week!

I'm pretty sure that there are more chicken soup recipes than there are currently chickens in the continental United States. This one is pretty much a combination of recipes I've come across over the years. I've been tinkering with it since I graduated from college, and had to start cooking for myself everyday. The original recipe wasn't anything exciting, and I've brought it to a truly palatable dish that, in my experience, tastes far better than anything from a can . I think the secret ingredient is the recipe for the stock I left you with two days ago, but if you have a good broth that you like, go with that. One thing that you can't change, though, is the presence of roasted chicken. Not poached chicken breast. It's too rubbery for this. If you don't want to roast your own chicken and all of that, buy a pre-made rotisserie chicken from your grocery store.

So, let's get started.

Lauren's Evolved Chicken Soup

Serves six

You can add any vegetables that you like to this soup. However, if you want to add celery or something that tends to get really mushy, try adding it with the chicken, and not with the vegetables I call for.

Ingredients:

Two tablespoons canola oil

Approximately 1 1/2 cups carrots, finely chopped

Approximately 2 cups onions, finely chopped

One and 1/2 cups homemade chicken stock

Two large containers of good quality chicken broth, low fat and low sodium, to be added separately.

Leftover Parmesan cheese rind (optional)

Three dried bay leaves

Six ounces (about half a bag) egg noodles

Two cups of roasted chicken, a mixture of white and dark meat, picked through to remove unsavory bits.

Fresh minced chives, to taste

Salt and pepper, to taste

In large soup or stock pot, heat the oil over medium heat. Add the onions and carrots, and stir gradually with a wooden spoon. Allow the vegetables to soften, about 5 minutes.

Add the homemade stock and stir. Add salt and pepper. Allow to heat about 2 minutes, then add one container of chicken broth. Add the rind and bay leaves. Bring to a boil. Reduce the heat and add the egg noodles and cook according to package directions.

When the noodles are done cooking, fold in the chicken. Allow the soup to simmer about 15 minutes. Add the chives and any additional salt and pepper, if desired.

At this point, the soup is ready to serve, though it is recommended that you allow it to cool, then refrigerate and serve the next day. After refrigeration, the broth is likely to be reduced in amount, so add the second box of broth, or however much you think needs to be replaced. Heat the soup again on the stove. When sufficiently warmed, taste it. If it is too bland, add more salt and pepper. If it is too salty, add a little water. Repeat until the soup is seasoned to your taste. Remove the cheese rind and bay leaves before serving.

Day Three: Potato Pancakes

Now it's time to use the mashed potatoes from day one. This is one of my favorite recipes ever. My mom has been making these ever since I can remember (she also designed part of the front cover of the cook book it came from).It's probably one of the first things I ever attempted to make on my own. I doubt that first batch turned out well, but I think I've finally gotten the hang of them now. The trick, I find, is to make sure the skillet or griddle is hot, and be patient about flipping the cakes. The recipe is also easily doubled. I prefer to eat mine with sour cream, but you could also use applesauce. Last night, I served my potato pancakes with chicken sausages, but they are also delicious with some broiled salmon, or maybe some soup.

Potato Pancakes
Reprinted from Young Stirs: The Pittsburgh Kids Cookbook (out of print)

One and one half cups of leftover mashed potatoes
One egg, slightly beaten
One small onion, finely chopped
Half a teaspoon salt
One tablespoon flour
One teaspoon baking powder
Dash of pepper
One to 3 tablespoons butter

Mix potatoes, egg, onion, salt and pepper in a medium size bowl. Add the flour and baking powder and mix well.

Melt one tablespoon of the butter in a large skillet. Place heaping spoonfuls in a heated skillet and gently flatten on top. Brown on both sides, two or three minutes on both sides. Gently flatten the cakes when turned. Make sure not to crowd the skillet, and add more butter as necessary to keep the cakes from burning. When the pancakes are done, place on a paper towel lined plate and add another batch to the skillet.