Go Light and Vegetarian

Anyone got a potluck coming up? I love bringing vegetarian stuff, like this Hummus Recipe. And, like a friend was saying, dry garbanzos work great. They haven't been stuck in a can of salt water on a shelf somewhere- they're cheaper, fresher, and tastier.
Another friend mentioned that you can "cheat" a bit and use toasted sesame oil in place of the tahini. It's still good. And you can still incorporate the basic idea of my hummus recipe: Add fresh lemon peel, processed fine along with the garlic, to add more of that lemony zip.
The lemon zest idea came along thanks to my husband. After sampling many versions of recipes, he had still been disappointed by the lack of lemon flavor (no matter how much lemon juice I added). But the lemon zest did the trick.
Oh, this recipe brings back memories. I'm reminded of those memories now that one of my young friends is moving out on her own, without a lot of pre-bought creature comforts (like a sofa, etc.)
I told her- it will still be fun. When Tom and I were first married, and had moved out to California from Michigan, we rented a place in Gardena for a brief time. We had nothing but our bed stuff, and the place didn't come with a refrigerator. So we lived out of our cooler. I would make batches of hummus, because it was so cheap, and we could keep a batch of it cool for 5 days or so, using it on sandwiches, etc., getting our protein quota at a great price... Wow. Those were the days- young and in love.
So now we're old and in love. But hey, we have a refrigerator!

Red, White, and... (where's the blue?)

The Red Velvet Cake has an interesting history. I remember my aunt telling me the Waldorf-Astoria Hotel story: A woman supposedly asked for the recipe for the wonderful dessert she'd just had, and was given the recipe, plus a big fat bill. So she decided to give the recipe to every person she could think of, since she'd paid such a price for it.
Well, that's just urban legend!
More details about this cake: Before the age of Dutch-processed cocoa powder, the unsweetened cocoa was not so alkaline. It's theorized that the inclusion of vinegar in the recipe turned the more acidic, old-style cocoa powder a reddish color. This probably prompted the name of "Devil's Food Cake" as well. Thanks to modern science, our modern cocoa powder is not so affected by the vinegar anymore, but we do love that red color, and that name, don't we?! So here comes red food coloring to the rescue! Ah, modern science...
I did try a Tyler Florence recipe for Red Velvet Beet Cake, using beets for color instead of food coloring; I do like the idea of healthier, more natural recipes. The Red Velvet Beet Cake didn't turn out red at all, but it was pretty good. I took the original recipe and... tweaked it. But of course! I found an easier method, processing the dry ingredients together to get the lumps of cocoa out, then stirring the dry ingredients into the processed raw beets. I then just had to stir the wet ingredients in, and it turned out smooth, light, rich, and super tasty! Check out my version of Tyler Florence's cake here: Jen's Red Velvet Alternative Cake (ssshh- with beets).
We don't eat cake all that often, so I guess I'm not going to worry about ingesting a little extra Red Dye #4... There's a bit of hooting and hollering about red food coloring made from crushed beetle. And some people might be allergic to such beetles. So don't eat the whole cake!
Meanwhile, my personal history with this Red Velvet Cake Recipe is thus: Do not underestimate to quantity of red food coloring it takes to make this cake red! I thought I had plenty on hand, since I had one bottle of it, but it turns out that 2 ounces of the stuff is two big bottles. Have it on hand, because the alternatives aren't pretty. (You can rename the cake, "Sort-of-Red Velvet Cake", or you can try to dissolve leftover red egg coloring tablets, but that's not a very good option...)
I researched many of the recipes for such a cake, taking the best qualities of all worlds, tweaking the different versions until I had what turned out to be my favorite. I also tweaked the buttercream frosting recipe, employing the use of the microwave to cut down on pan-washing... It turned out excellent!

As American as Apple Pie? How 'Bout German Potato Salad?

Hot weather means cool foods, in my book. Like Potato Salad. But I can't just bring an average potato salad to a potluck. (Or, heaven forbid, a shadow of the original: Store-bought, from a plastic container!)
Guess I have a reputation to uphold... My peeps are hoping my contribution will be more inspired. For the 4th of July, I'm thinking of my German Potato Salad Recipe. I do like mayonnaise, but this potato salad has a different dressing, made with olive oil, honey, apple cider vinegar, and a bit of celery seed. Add some hard-boiled eggs, and bacon if you want. Sounds like a party to me!

Golden Hues of Summer

A great combination of textures and golden color come together in Roasted Pepper Soup, using those yellow peppers that are typically on sale in the summer. (By winter time, those same peppers have more than tripled in price.)
Some pears get roasted along with the yellow peppers, then all of it's pureed and added to a roux, to make a rich, creamy soup. I made my roux with corn flour (found at health food stores, not to be confused with corn meal). The corn flour added a bit more color, and the texture went well with the addition of pears in the mix. Check the recipe out here!

The Jefferson Street Mansion

Well, we catered our friend's daughter's wedding over the weekend. Fed 150 people, and it went well!

The place is beautiful (Jefferson Street Mansion). We got to lay out trays of fruits and "rivers of bread" on an L-shaped table lined with tapestries, decorating bowls with flowering kale and irises and herbs. Set out trays of sliced Tri-tip with herbed potatoes, a chafing dish of ginger chicken and grilled veggies... Plus the super-yummy Hawaiian Rice... (Apparently, everyone loves that dish).



Yeah, it was fun. Reed, the owner of the mansion, has metal platters (looking like vintage pewter/silver- very cool), and metal sauce urns as well, which, when preheated in the oven, were able to keep foods/sauces hot while guests served themselves at the buffet table. I learned a few tips, and Tom and I got along real well with the owner. She's a sweetheart! She typically has a refined list of caterers she will allow, so we felt pretty privileged to get an opportunity to serve there.

Innovation...

Needed an excellent sauce for my Ginger Chicken Recipe, and I think I've found it! The secret: I juiced a couple pounds of fresh ginger in my Champion Juicer, freezing the pulp-free juice in ice-cube trays. I'll use all of it in the sauce for the fancy wedding we're catering tomorrow, but the home cook could use one ginger ice-cube at a time... highly convenient!

I experimented with making a ginger vinegar, covering chopped ginger with white vinegar and letting it steep for a week or so. That process works great for raspberry vinegar, but not for ginger. I also tried making ginger oil, steeping the chopped ginger in olive oil. Again, didn't work!

About that sauce: I'm taking some of the marinade (before marinating the chicken in it), and boiling it down with some chicken stock. I'll add fresh garlic last, which I'll steep first. The best method I've found for steeping garlic: Put about a tablespoon of chopped garlic in a ceramic bowl, cover with a splash of olive oil, and a splash of water, and microwave 1 1/2 minutes. Ooo- what a wonderful, perfect garlic it becomes! Oh, I'll also add the ginger ice-cubes. I've made a sample batch already... so good... All the ginger flavor, but none of the pulpy fiber.

I hope to post a few pictures of that exciting event, soon-to-come!

Veggie Kabobs

Get out the grill, get a taste of summer! And no, you don't need a fancy recipe for making kabobs. Just pick up some of those bamboo sticks at the grocery store, and you're halfway there. (More details here: Veggie Kabob Recipe

At my first job (as busgirl at Cooper's Arms, in Rochester, Michigan), we always had containers of marinating veggies and meat in the walk-in. It was a classy restaurant, and those who ordered the yummy steak kabobs probably never even knew that their artfully presented dinner had such humble beginnings, soaking in an oil/vinegar mix days earlier.

The idea in our house for meal preparation: Work smarter, not harder! If I've planned ahead, marinating some of those veggies ahead of time, I can pull some out, skewer them, and throw 'em on the grill at any point in the week. Even oven-roasting is a tasty alternative if there's no grill set up.

But don't forget the pineapple! Grilled pineapple is so excellent. Well, the mushrooms are very important too... And the red pepper is great for color, plus whatever green veggie you happen to like. Zucchini works, as does green pepper.

P.S. These kabobs go great with Ginger Chicken. You can use some of the Ginger Chicken marinade on the veggies, instead of the simple soy sauce/vinegar mix. Go grill!

Cooking for a Crowd, Easy-Syle

We needed to put on a good spread for our son's graduation. But how to do it elegantly, economically, and easily?

The table looked inviting with hardly any extra work, just by throwing a few extra ingredients into the mix: Fresh strawberries added color, and a wheel of brie added richness, going well with some crackers and sliced baguettes.

OK, I did go to a little extra work, making a Pesto Torta (see recipe here). Even that's not so hard if you make a big batch of pesto ahead of time. Homemade Pesto is way better than most ready-made brands. When you make it at home, you can freeze portions... very handy for future occasions... Pesto freezes quite well.

I dipped some strawberries in chocolate too; another crowd-pleaser, and way easy. (Check for details here). Added a veggie tray with homemade ranch dip (details here), and some Ginger Chicken. Everyone chowed down, and I wasn't too burnt out to visit with everyone. Yay!

Barley Alive!

Barley is incredibly satisfying. How did I neglect it for so long?! It holds up well in soup, too. Unlike the brown rice that softens and puffs up into something not resembling soup anymore, by the next day...

So I'm making this Barley Soup Recipe at the deli today. It'll probably sell out, so I may just have to hoard a few bowls for myself...

Pet Stories

The yard's a jungle now, 23 years later, as you can see in the first picture. But below that is the same corner of the yard when the fruit trees were first planted. And when we thought having chickens would be a good thing...

Before the chickens, we adopted a doberman pincher puppy from a friend who'd found it and thought it needed a home. Big mistake! Miles was 3 years old, the "puppy" would barrel him over, not to mention, chew everything in sight.

The drip system we'd just put in got chewed up, the seat belt that had been hanging outside the car door got chewed up... even the plastic-encased metal rope we used to keep him tethered to a long line in the doggy run area got chewed up. It was crazy! Didn't last. Put an ad in the paper and found him and new home...

Then we had chickens and ducks. They ate pretty much every new plant I put in... got rid of them one day when the rooster jumped up on baby Tyler's head and started pecking him... (They had their good points while it lasted: Great eggs, and good fertilizer. They ate all the deli veggie scraps that we brought home. Great compost!)

We also always had a cat or two. Not any we went out to adopt, but ones from the neighborhood, left by previous owners, or when Tom's folks couldn't have theirs anymore. We took care of such cats, even loving them (despite my allergy to cat fur). But through the years, these cats that endeared themselves to us gradually died off. Last Halloween, we lost our last and favorite cat, Tabor. He'd lived a good life, probably 15 or so years old, still not debilitated. Tom's folks had needed for us to take him in, which we weren't eager to do. And yet, he turned into our favorite cat. The most humble cat I'd ever known. Never demanding, but so happy to get any attention at all... So sweet.

Another cat attacked him; seems the shock and intensity of the cat fight gave him a stroke or something. So so sad...

So now we just have fish. That's about our speed right now. The fish are doing well, and the raccoons who've been known to go after them have gotten much sparser. So we're good! There's enough stray cats around to sit on fence posts looking pretty, so we never get too lonely for a new pet...

Life is good : )

What's the Rub?!

"Quick, fast, tasty"- that's what I'm looking for! Think I'll bring some grilled chicken to the potluck we're going to on Memorial Day. And it'll be good too, I'm betting. I'll rub it with this great rub recipe I came up with (inspired by "LSCooks", and tweaked a little...).
I like that the Dry Rub Recipe is just simple ingredients, and doesn't have any MSG. More economical, more healthy, more tasty. All good ingredients to put into the next meal!

German Chocolate Cake: An Easier Approach

German Chocolate Cake is our daughter-in-law's favorite cake, so I try to make it at least once a year. But that's about how often I use cake flour. Have you ever noticed that "cake flour" can be a scary food? Over-processed, super-white, devoid of nutrition... I once had a box of it laying around for quite a few years, and even the bugs didn't want to mess with it. It certainly still looked fine, but it kind of creeped me out that it could be so old and still appear to be OK.

So I converted my favorite German Chocolate Cake recipe, so that I could use regular, unbleached flour, which I always have on hand. You don't want to use as much regular flour, as the cake flour has more volume (being so sifted and refined and all).

I also experimented to come up with an easier way to make the classic German Chocolate Cake frosting. No, I don't quite have 12 extra minutes on hand to stand around the stove stirring the stuff constantly. Maybe it's kind of crazy, but my schedule's just too dang tight.

So, I put the first few ingredients into the microwave to get them good and hot, then mixed them into the beaten egg yolks. That got the yolks to begin cooking, and it only took another 30-second bout or two in the microwave after that, to get the yolks cooked enough to thicken the mix. I loved it!

If you happen to make the German Chocolate Cake recipe, be forewarned: The frosting almost has to be patted onto the sides of the cake... It just doesn't seem to spread with ease like your typical frosting. But it is oh-so-good, so... it's worth it.

Sprout Crisis

What to do when the sprout crop's failing at every store?!

We really count on sprouts at our sandwich shop. Half our sandwiches are vegetarian, plus we put 'em into salads...

Well, I researched and discovered my favorite sprouter:The Sprouter by Sprout Master. Check it out. It's the best!

(We used to have one, 25 years ago, when we had a wholesale sandwich business. It lasted years and years. I got tired of doing my own sprouts, but now... I'm tired of running all over town trying to find good ones!)

Mother's Day Brunch, Anyone?

Except for a few differences, my favorite scone recipe is much like any other. But this recipe has: Easy tips! And, Great Flavors!

It began at La Farine, in Oakland. I love the Irish Soda Bread we get there. But it is pricey... couldn't I make something myself and save some money? (And time... it's hard for us to get all the way down there...)

Their Irish Soda Bread has golden raisins and caraway seed in it. What a wonderful combination! So I worked up a basic scone recipe with those ingredients added, and came up with my own Irish Scones w/ Golden Raisins and Caraway Seeds. Yumm.

I did try some alternative scone recipes, but I'm not actually into having 20 scone recipes on hand. I just want one, and I want it to be the most user-friendly, simple, good recipe I can find. And this one's it, for me! I made some of these in a jiffy for a women's tea we had at our deli this week. I realized: It would also be great for a Mother's Day Tea.

Here's some of the quick tips: Pat the rectangle of dough out right on the cookie sheet (which has been covered with flour). Once you have a rectangle, spread the whole thing lightly with a bit of extra buttermilk. Then sprinkle the whole thing with a bit of sugar. Then, cut into 3-4" squares, which can then be cut diagonally into the traditional triangular scone shape.

I used to try to brush the buttermilk and sugar onto each little scone individually, but this other method is much easier.

I also tried other scone methods, making a glaze for them that had lemon in it. Not as tasty, and too much work. Let people add their own "glaze" when they add their honey or jam or butter or whatever!

Also, this recipe can easily be varied by adding things like dried cranberries and walnuts in place of the raisins and caraway. When I'm on a health kick, I substitute some whole-grain corn flour in place of some of the flour. I like the extra texture and flavor the corn flour adds. Check it out!

Buttered Up

Mothers! We need quick tips, easy cooking, right? Mother's Day is coming and I don't want to slave in the kitchen... Must visit with grandchildren! Must relax and enjoy!

So anyways, we've had some butternut squash on hand (yes, it's still "in season", at least at The New Deli). And I've been making batches of one of my favorites: Butternut Squash Soup. But was I ever thrilled to discover recently that I can throw those squash into the oven whole (with foil under them to catch any drips). I don't even need to cut them in half and lay them in a pan and get the pan dirty.

When the squash are tender (usually in less than an hour at 375 degrees), I take 'em out, set them in a pot with a lid to cover, and let them steam indefinitely. When I get around to it, I slip the skins off them, scoop the seeds out, and prepare that soup recipe in a jiff. It's fast enough that I can whip some up for customers before the lunch rush, so, maybe I'll even whip some up for an elegant first course on Mother's Day. Happy MD, you all : )

Super Vegetarian Dinner!

Ah, what a comfort food. Check out the recipe on my website! And no, you don't have to use a food processor to "mash" the beans. At the deli, all we do is put on an oven mitt, cover that with a clean plastic bag, and start mashing the drained beans by hand. No messy processor, and no trying to mash with a potato masher. Works Great!

Make a huge recipe of the black beans and freeze portions for a later date. Like, for quick and easy chili when you need healthy food fast. I love it!

Sweeten the Pot

The wonderful flavor of tomatoes really comes through with a touch of something sweet added. (We've all seen how very popular that "vegetable" known as catsup is, and it's basically just tomato with a ton of high-fructose corn syrup added...)

There's a healthier option in the case of my favorite tomato soup recipe: That sweet thing is carrot, which also adds body, not to mention fiber and vitamins. A bit of orange adds a touch of sweetness too.

I've turned my impatience into an asset, figuring out how to make a recipe most efficiently, so I won't have to spend excess time in the kitchen. Not that I don't like to cook! But I do love to garden and spend time with family too. Less kitchen time means more time for the other stuff.

Since I'm so into streamlining while maintaining quality, I figured: Why boil down some orange juice to add concentrated flavor to this soup (as recommended in a recipe I'd found in a magazine ages ago), when I can just add a tablespoon or so of frozen orange juice concentrate?!

And of course I can't stand around the pot of soup, stirring it quite often while the tomatoes boil down! Not that I'm lazy, but... I'm a woman on-the-go! My solution in making the soup full of flavor, but easy to make: Just add a can of tomato paste, which packs the flavor, makes for a creamy, rich consistency, and gets the job done fast.

I really love this soup recipe. I hope you can make it too!

"Orange You Glad You Asked"? Ha...

Ever wonder what to do with those leftover egg yolks from making buttercream? I would save the yolks, but eventually realized I was only saving them until they were "old" enough for the trash can... Hummm... Not working. So I decided to create a recipe that would use the egg yolks too: Orange Cake w/ Chocolate Buttercream accomplishes my mission!
The filling is rich, with the addition of the yolks, and the chocolate buttercream for the cake is awesome! You don't have to add the melted chocolate; the recipe would work for regular buttercream if you want to omit the chocolate.
After having tried several different recipes for Buttercream (you name it: Swiss buttercream, Italian buttercream, even French buttercream), I settled on the recipe I posted; seems the best of all worlds, at least in my kitchen!
But I must say, my friend Rhianne's recipe, for Hybrid Buttercream (posted on her "Art of Dessert" blog), is an excellent recipe if you want easy. And it still tastes good! I've made her recipe too, and it is tasty :)
Happy Baking!

The Hottest Chicken Salad

If you're looking for a really popular chicken salad that's sure to be the hit of the party, check out my Chicken Salad w/ Caramelized Walnuts recipe. It amazes me how popular it is at our shop! People never seem to tire of it, and it makes a great party food.
Maybe folks love it because you don't find chicken salad everywhere else anymore. Deli meats are certainly easier to push; not everyone wants to have to cook up some chicken, chop it, and mix it into a chicken salad...
So... about that chicken salad. I might as well pass on some of our special tips in making it, as I can't personally make enough of it to satisfy everyone! (Yes, the recipe's in my cookbook, too, if you want to just get that : )
Of course the caramelized walnuts really make the dish. And it's not that hard to caramelize sugar, as you can see in the recipe... But the other trick is to soak the raisins a day ahead of time, in a little red wine vinegar. Early on, I discovered that otherwise, the raisins would gradually soak up the mayonnaise. And raisins fattened by mayo is not a pretty sight. But that little sweet/sour tang from soaking in the vinegar is perfect!
Another friend was just grilling me about how to go about making chicken salad for 100. I might as well share those tips too. First, I did find a decent website that offered some good catering info, even if the website's not perfectly organized. On the Ellen's Kitchen website, you'll find info about half-way down one of the pages, giving details for chicken salad for 40... pretty helpful. Meanwhile, I told my friend it's probably easiest to cook up a bunch of chicken breasts (in her case, maybe even 16 lb. or so). Keep in mind, that chicken will shrink down by about a third. I use fresh chicken breasts from our supplier, since most frozen breasts at grocery stores are so bloated on salt water. Then, I just bake the chicken, one layer deep, in a 400 degree oven for about an hour or so. I told her: Cook the chicken the day before, then wrap up portions in plastic wrap. The next day, they'll be much easier to chop up and work with. For cooking, a mix of breasts and thighs also works.
Hope your chicken salad days are brightened by some of this info!

Easter Brunch, Anyone?

You can throw this recipe together in a jiff. There's no extra processes. Some recipes have you saute a few ingredients first, others might have you broiling it for a few minutes, or baking/grilling on stove-top first...Not this one! All the ingredients get mixed together in one step, poured into the pan, and baked (with sliced tomatoes and cheese on top).

There's a Green Chili Variation, an Artichoke, and a basic Spinach recipe... all good! So nice to know I can have people over, and spend more time visiting, less time preparing food...

One time-saver I employ: I get sliced cheese, whacking through it into smaller pieces. It works just as well as the grated cheese. I priced the grated cheese; although it's convenient, you do pay extra for that convenience.

Our Easter Feast

Lamb: What better time to serve it than at Easter time? It's a tradition for us. I'll admit: it's not everyone's favorite. But even those of us who are cooler to the idea, warm up to this recipe. It looks so beautiful, with the meat wrapped around the veggies, seasoned with fresh rosemary, garlic, and mint...

The drippings are most flavorful ; just a bit of water added to the pan to deglaze the baked-on juices offers a tasty sauce. And simple too! (If Vermouth is stocked in the cupboard, it also works well to deglaze.)

The preparation for this is not too overwhelming when planned ahead. I like to roast peppers for this dish days in advance; the roasted peppers keep just fine for a week or so in the refrigerator. And by microwaving the carrots a bit before rolling up into the roast, the result is: perfectly tender veggies, full of color and appeal. The spinach requires no prep; it's just rolled into the layers as is, right out of the package. Check out the Leg of Lamb Mosaic Recipe!

Getting Punchy

My mom says she's "getting punchy" when she's too tired; I, of course, am referring to another kind of punch. Occasions often come up where we need some party punch. But perhaps not the kind I've come to dislike, full of sugary soda pop, laden with artificial flavors, leaving an unquenched, thirsty taste in my mouth...

No! I'm referring to a refreshing punch, made with unsweetened, plain, simple soda water. I add 100% frozen raspberry juice concentrate to that, and, for the splurge effect, perhaps a few scoops of ice cream, which adds some creamy richness, and makes a wonderful froth. Without the ice cream, you can call this just plain healthy (yet tasty), and oh so simple.

For years I was intimidated, yes intimidated. Even though I can make some pretty classy dishes, when it came to "punch", it just seemed there were others who had a firmer grip on the procedure. They'd get their one bottle of 7-up, perhaps their one jar of orange juice and sherbet, another bottle of another soda, etc.

Ah, but victory is mine! Three basic ingredients: Soda water, juice concentrate, and maybe vanilla ice cream, make for a punch recipe I can totally live with. (And can actually consume without feeling my teeth will rot!) Check for details here: A Simple Punch Recipe . Enjoy!

Open Sesame

Health-wise, this pasta salad really cuts it. Gluten-free, whole-grain buckwheat soba (look at ingredient list, as some soba has wheat too), unhulled sesame seeds (full of calcium and other minerals), and a touch of sesame oil, honey, and soy sauce pack this recipe with flavor. The zip of a little vinegar and cayenne gives it a kick. It really hits the spot.

I remember experimenting with this recipe. Guess I'm a mad scientist underneath the apron... I was fascinated at how differently the recipe could turn out, depending upon which order the ingredients were added. The main thing, which makes sense, is to add the sesame oil first, to coat the noodles. Most people would suspect that. But who would've guessed that if you didn't add the honey next, it just wouldn't mix in as well?

But it's true. I add a bit of honey to the oil-tossed noodles, and it mixes in evenly, just kind of absorbing into it. A reduction of vinegar and soy sauce can then be added, and the dish becomes well-seasoned. Other methods have led to a pile of noodles with the dressing running off; not what I'd hoped for. The Sesame Noodle Recipe (on my pccuisine website) is a great pasta to add to any meal. Have fun being healthy!

Going for Green

Hurrah to Saint Patrick, spreading the gospel and all. And here I used to think this day was all about shamrocks and wearing green shirts!

Well, as many celebrate this day in their own ways, I will celebrate as I do every day. Yes, every day is green for me, ha. I get out my "Vitamineral Green" (and now, even my "Perfect Food", another green supplement). I drink it straight up, just mixed with water, and it certainly seems to start my day off right. For awhile there, I also had a small glass of Mangosteen Juice, after finding that "Adams" brand offered an excellent product at a great price. Add some fresh-ground flax seeds (easily ground in a little electric coffee grinder), and there's no stopping you!
My theory on "gagging down" such healthy foods is this: Go for the healthy stuff when you're good and hungry, and even the healthiest, hardest-core foods will taste oh-so-good. (Or at least tolerable.) I have my green drink before I have my cooked millet/oatmeal/what-have-you, and then the cereal tastes like dessert. Perfect!

If it wasn't for Lent, I'd probably chow down on a few mint brownies later in the day, to celebrate, of course. Ah, but... guess I'll just have to stick to the green drink today. But you- you could try making a batch of those brownies! Check out the Mint Brownie Recipe and add something really sweet to your St. Patrick's Day!

A Little Shrimp with Big Flavor

I love this Shrimp Salad Recipe. And I've discovered that raw shrimp yields the best results. No flavor lost to the water its boiled in! It only takes moments for the translucent shrimp to saute to a perfect, tender pink doneness... I let 'em cool, add a real simple dressing, and, wah-lah: A great, light, easy salad is had. We have this for dinner, on fairly rare occasions, given the price of shrimp. But I've also served it more economically by "stretching" it... I've tossed it in with some Romaine or Bibb lettuce, for a good side salad that doesn't break the budget. Check it out!

Truth in Media

Just a quick post today, about my exciting weekend adventure: Getting interviewed and being on the 11 o'clock Channel 7 Local News. Whoo-hoo, right?
Well, guess again. I got to experience first-hand just how words can be manipulated.
I was at NASA's Kepler Launch Viewing in Mountain View this past Friday, with family. (Our son was involved with the Kepler project). The lovely woman interviewing me asked if I thought there was life in outer space. I said, "I'm thinking not"...
Well, when the segment aired, the speaker opened saying that the station had gotten input from the community, about "Are we alone in the universe". The first man interviewed believed we're not alone, so they showed that side of the story. But then they flashed to me. "Are we alone in the universe?" the voice says.
And my response is: "I'm thinking not." But the question they had asked me at the time was, "Do you think there's life out there?" And... I'm thinking not, which I think makes our planet even more special, because yes, I believe in intelligent design by a Creator.
Ah, but how they twisted my words.
Write the station if you want! Yes, it could've been an editing mistake. But our reporters have a responsibility to report truthfully.
I will be far more skeptical about the media now. I am disappointed. Media Bias, or rather: Media Buy-Us. Buy the lies, propagated to promote secular world views. Well, I won't be buying it, that's for sure!

Food Trends of '09

A friend's blog on Foodbuzz got me thinking about what might be hot in 2009; "Papawow" recently posted about Food Trends. If it's any trend, just yesterday he was featuring YouTube's "Clara's Depression Meals" video, which has become quite popular in a short amount of time.

I'm excited that, in this ultra-techie, modern society of ours, a young filmmaker has found it in his heart to film his grandmother, a sweet, little old lady who can share some cooking experiences with a new generation. Some may have wondered what might become of an older generation that could potentially be lost in obscurity, overwhelmed by a flood of "the next new thing". Clara's video gives me hope!

Like I said, I had been thinking of food trends, and of how intimidated I have felt at times by some of our excesses here in America. When the fancy ingredients get listed, and the elaborate presentations are displayed, I feel lost in a foreign land, longing to return to simpler times! Papawow's food trends post noted the resurgence of more economical meals; value over pomp and circumstance.

Which all brings me to the wonderful devotion I ran across in my email box today, from Rick Warren (author of The Purpose-Driven Life). Rick says today, "Meaning is far more important than money. The richest man in the world once said, 'A simple life in the fear-of-God is better than a rich life with a ton of headaches' (Proverbs 15:16 MSG)."

Have a simple, blessed day!

Food For Thought

"Bread of Life"... That's how a lot of us might refer to Jesus, who revolutionized my life over ten years ago, when I was a 38-year-old-wanna-be-something. I discovered my calling as I discovered God's words in the Bible.

And now, years later, I know from experience that "man does not live by bread alone". At the well, Jesus told a woman that she could drink the water she sought, but she would only get thirsty again. He told her that if she were to discover the water of life that he offered, she would never thirst again. (It's really our spirits that get the most thirsty, isn't it?)

I've got this blog up and running to share all my food/recipe discoveries, but I feel compelled today to share a bit more. A friend is going through some super-tough times, and a good recipe just isn't going to be the answer. I got an excellent devotion in my email box today from Pastor Greg Laurie, and I thought it would be good to share that "food for thought" today, for a change of pace. Check it out: "My Grace is Sufficient for You"

Bird with Good Sauce, Better Known as "Chicken Piccata"

I'm so excited! I gave this Chicken Piccata Recipe a trial run, and it was a hit. But what makes it special, I mean, really. There were five or ten interesting recipes already posted online. Would this recipe be any better?

Well, I think so : )

Not that I'm biased, ha. But when I looked at all those recipes, being the "seasoned cook" that I am, I realized I could take the best of all worlds, add a simpler method, and improve upon the existing recipes.

So I went with a dredging mix that included paprika; afterall, the paprika does add a touch of golden color, which is always appetizing. I added parmesan as well- it would add bit more flavor...

When I got to making the sauce, I realized it would be much simpler to reduce the liquids ahead of time. That way, after grilling the chicken, I could add fresh-chopped garlic to the hot pan, add a bit of olive oil and a tablespoon of flour (to thicken that yummy sauce up just a tad). From there, I'd just have to add the reduced liquid, and the sauce would be good to go. Easier than the previous methods I'd seen.

By the way, I did experiment, and settled on my recipe after finding that, without that bit of flour in the sauce, even after "reducing" the liquids, they still didn't have enough body. Next time you need a classy entree for a dinner party, check this out!

Who Says Vegetarianism is Boring?!

I don't just eat Green Protein Shakes and tofu. Really. I even have a burger now and then with the best of 'em. But our whole family would just as soon have this other "burger" option, made with portabella mushrooms. Find the details here: Portabella Mushroom Recipe. It's pretty simple, but oh, so good!

The Capered Crusader- Haha!

I've got a hankering for some healthy food. Maybe it's the thought of going into a 40-day lent thing... I'll probably fast one meal a day, pray a little more. But I don't want my body to go into shock! So I've started eating lighter foods lately. The Lemon Caper Sauce Recipe encourages me to cook up a bit of fish for an extra-healthy dinner that will still be quite satisfying. Check it out!

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Jennifer Cote, author of From the Land of Milk and Honey

Find many of Jen's recipes at pccuisine.com
Shop for gourmet and whole food items at Jen's Online Store

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Freshen Up that Heavy Winter Menu...

I remember coming up with this "Green Salad w/ Raspberry Vinaigrette" idea a few years back, right after making a Chocolate Torte w/ Raspberry Sauce for Valentine's Day. I remember thinking, "Hey, why throw out the seeds after straining the juicy pulp through to use in that sauce?" I figured, just maybe, there'd still be a decent amount of flavor in the leftover strained seeds, and... I was right! I just added a bit of white vinegar to 'em, letting the mix brew for a month or so. I strained it again, and made a great raspberry vinaigrette dressing out of it. Just added a touch of maple syrup to mellow it out, and some olive oil and sea salt. Added to spring greens, it was a refreshing, light salad. Just what we need in this winter of heavier, starchier, meatier meals...

I also remember how excited I was to see a salad like this when I went to a friend's house for dinner. Mary Jane had set a salad at each place setting; it was incredibly simple, but looked so appetizing. Like me, she just used some greens topped with diced papaya and mango. But it was great! Don't underestimate simplicity!

Another tip: Look for the better-priced Mexican papaya at International markets. It's still sweet enough, especially for salads. It adds great color, and is much cheaper than the fancy, golden, pear-shaped variety.

I have to admit, I was pretty proud of myself. "Raspberry Vinaigrette" has gotten to be so popular, but when I'd checked the ingredients list on bottled dressings (not to mention the price), I decided it would definitely be worth it to make my own. Check out that recipe at my pccuisine.com website!

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Jennifer Cote, author of From the Land of Milk and Honey

Find many of Jen's recipes at pccuisine.com
Shop for gourmet and whole food items at Jen's Online Store

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A Touch of Romance

What's going to make this Valentine's Day romantic? Not pushing the debt limit even further! Doing something intimate and cozy at home!

My husband and I don't typically get out for a romantic dinner on February 14th-- it's pretty cost-prohibitive. But it is nice if we can carve out a bit of time to do something slightly romantic. Even an afternoon coffee break that includes a few special baked goods should set the mood. Especially if the goodies are dipped in chocolate.

We've developed a tradition over the years, of taking any of our romantic ventures the week before Valentine's Day. Much easier on the budget, and my husband can usually pick up a dozen roses too, without breaking the bank. How convenient that our anniversary is one week before Valentine's Day. No, we weren't planning on saving on the cost of roses at the time; we were just two naive, anxious, impulsive youngsters picking out a random wedding day. But 33 years later, we're still celebrating. Now that's romantic!

For the Coconut Macaroon Recipe, check my website at pccuisine.com.

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Jennifer Cote, author of From the Land of Milk and Honey

Find many of Jen's recipes at pccuisine.com
Shop for gourmet and whole food items at Jen's Online Store

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Vegetarian Chili for the Chilly

Given the cost of meat and the state of the economy, more people are probably becoming at least part-time vegetarians. I know we are. A big bowl of soup, a hearty salad, some good bread... you can not even miss the meat!

I love this Black Bean Chili Recipe. And not just for the taste, although I do love the blend of flavors. Oh, and not just for the health of it, although it is certainly healthy; full of fiber, protein, and minerals from those black beans.

I love it also, for the streamlined method. I've seen recipes that recommend that you process part of the beans, to create the right consistency. Forget that! After straining the beans, I put on my oven mitt, put a plastic bag over it, and partially mash the beans, by hand. Way faster.

The other streamlined method is to cook the beans separately, pouring off the cooking liquid (also a rather gaseous component), then adding tomato paste to that. While the original recipe I had did turn out great, it did require that you stir the chili quite often, as you waited for the canned tomatoes to boil down. If you substitute tomato paste for the canned tomatoes, you don't have to watch and stir at all!

I saute a large amount of onion and garlic in a separate onion pan. If you put plenty of onion in, the moisture stays high enough and they're less likely to burn. You can cook them long and slow, and although this part does take some occasional stirring, as the caramelized-onion-flavor develops, it's still pretty easy. Check out that Vegetarian Chili Recipe now!

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Jennifer Cote, author of From the Land of Milk and Honey

Find many of Jen's recipes at pccuisine.com
Shop for gourmet and whole food items at Jen's Online Store

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Oui, Oui (I Mean, "Yes!)

But isn't French Onion Soup an elaborate undertaking? It can actually be quite simple, although it does take some forethought. Save up the chicken carcasses for stock, and save the drippings from the roasting pan, after roasting meats. Yes, "deglaze" them too, which is just a fancy way of saying: "Add some water to the pan, and scrape all those tasty bits out." In my former days of attempting to become a gourmet chef of the eighties, I'd heard about "deglazing", which always seemed to involve using a fancy liquor I just hadn't stocked in my pantry. No bother! You can use water! The main point is to get the drippings and roasted tastiness out of the roasting pan. Let some of those tasty bits dissolve into the water, then strain it. You can refrigerate your stock or dripping-juice; even freeze it until enough's accumulated for a big French Onion Soup recipe. Just refrigerate first, taking the layer of fat off before freezing.
Another handy trick involves using red wine vinegar when making the roux for the soup. It's amazing how easily the flour/sugar/salt mixture dissolves into the red wine vinegar, which can then be easily added to the hot stock, stirring until a bit thickened. Again, in the old days, I was buying Vermouth, the classic alchoholic beverage added to French Onion Soup. Well, that started seeming expensive, especially after I stopped drinking (hiccup)... Red wine was cheaper, and I also thought of how it would add just a touch more color to the broth. But alas, the red-wine-in-a-box that we were getting for this purpose took a dive in quality. They started adding "natural flavoring"- what the heck is that?! So I finally tried the red wine vinegar, and... surprise! It was great! Check out the French Onion Soup Recipe in full, at my website...


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Jennifer Cote, author of From the Land of Milk and Honey

Find many of Jen's recipes at pccuisine.com
Shop for gourmet and whole food items at Jen's Online Store

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Elegant AND Easy?

I'm impressed by fancy terrines and pates´-- they look so classy! I've also been intimidated, especially when the ingredients called for are parts of pigs and cows that I've never even heard of. One recipe suggested that I line the pan with Caul fat, which is the lacelike intestinal lining of a pig. Oops- forgot to put that on my shopping list!

We all have our motivating reasons to try a new recipe. And while a lot of people might just be seeking an elegant dish to set out at a brunch, or luncheon buffet table, I had my own reasons... I was really hoping to make a special dinner for my in-laws, who were celebrating their sixty-fifth anniversary. They needed something easy to eat, but I wanted it to look especially appetizing. A terrine fit the bill.

Check out the Chicken Terrine Recipe. Yes, you could say I "dumbed it down", by using the most basic of ingredients, and some time-saving methods (like using the microwave for the Bearnaise Sauce). But at least that way, we could enjoy an elegant meal even when I didn't have much time...

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Jennifer Cote, author of From the Land of Milk and Honey

Find many of Jen's recipes at pccuisine.com
Shop for gourmet and whole food items at Jen's Online Store

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Hot Chocolate

OK, I'm jumping the gun a little... But it's good to plan ahead. I know I'll need to have a heavy-duty chocolate dessert on hand for my husband by Valentine's Day. It's the least I can do.

It's the perfect relationship: He gets me the roses, and I bake the chocolate. I'll soak some dried fruit in coffee (I prefer that to the liquor often called for), and grind up some almonds for the base of the torte. This year I'll substitute strawberries for the raspberries, as my husband suspects that would be sweeter with this dessert than the tart-ish raspberries. Find the Chocolate Torte w/ Raspberries here. And: Sweet baking to you!

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Jennifer Cote, author of From the Land of Milk and Honey

Find many of Jen's recipes at pccuisine.com
Shop for gourmet and whole food items at Jen's Online Store

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More Cheap Shots, I Mean, More Budget Recipes

The "Stuffed Pork Loin Roast Recipe" has been getting lots of hits on my website, and I'm not surprised. I'm sure I'm not the only one who's wondered, "what can I serve at a dinner party that won't be cost-prohibitive?!"
Pork loin roasts can be quite reasonably priced, but... buyer beware: They can be disappointingly dry if not given special treatment. I've posted a Simple Pork Loin Roast Recipe on my website, which works quite well.
But I was also very pleased with the results of another method. I butterflied the loin, making it a large, thinner rectangle. Don't be intimidated by the term "butterflied". Basically, you just cut part-way into the meat, flat-ways, from the center to the edge (but not going all the way through to the edge, thereby making a separate piece of meat, which you don't want...). You can then open up another "layer", with a final result being a larger, thinner, flat piece of meat.
I spread the rectangle of meat with an Apple Corn Bread Stuffing, cooking it in a higher heat oven for 10 minutes, then at a quite low temperature for the remainder. It was great—tender, moist, and flavorful.
The corn bread stuffing makes a lot, but I like saving some of it to serve to any of the vegetarians at the table. (Or for toasting in the morning for breakfast!)

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Jennifer Cote, author of From the Land of Milk and Honey

Find many of Jen's recipes at pccuisine.com
Shop for gourmet and whole food items at Jen's Online Store

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Brighten Up the Dark Days

Just when the heavier foods of winter start weighing me down, I remember to serve this salad. I go lighter on the sugar when making a small batch of the poppy seed dressing for everyday dinners. But I make the full recipe for company- the sweet dressing is a special treat. Pears are still available at the grocery store, although I've substituted dried pears, and it's still tasty. The other thing I've started doing: Refrigerating (or freezing) the poppy seeds, as they really don't keep all that long in my cupboard. Check out the recipe for Pecan Pear Salad w/ Poppy Seed Dressing, for a tasty green salad.

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Jennifer Cote, author of From the Land of Milk and Honey

Find many of Jen's recipes at pccuisine.com
Shop for gourmet and whole food items at Jen's Online Store

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Vegetarian Style

A deli customer was just saying today, "Wow- I'm a big meat-eater, but that Cal Grill was awesome!" People are sometimes surprised that "vegetarian" food can actually be good, I guess. (No, it's not all tofu and brown rice...)
So I thought I should mention that this Wild Rice Pilaf Recipe is a great one for vegetarians (and, yes, even meat-eaters), to fill out the meal. I love it! I use a little frozen orange juice concentrate to amplify the flavor (orange juice on its own doesn't always come through). It's easy to keep the frozen concentrate on hand, too. That, and the other basic ingredients, make this a potential recipe when the cupboard is otherwise bare. (That is, if you keep basic whole grains and nuts, etc., in stock.)

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Jennifer Cote, author of From the Land of Milk and Honey

Find many of Jen's recipes at pccuisine.com
Shop for gourmet and whole food items at Jen's Online Store

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