On fleet and chilly foot, this year is surely making its exit. I trust that your holidays have been full of joy and camaraderie, and good food shared with those you love. Ours have been exceptional, heralded by the birth of my first grandchild, Zachary James. He was due to arrive on the first of December, but he chose—wisely, no doubt– to wait until the 12th to make his wondrous entrance. For parents who married on 10-10-10, his 12-12-12 birthdate is all the more auspicious.
I was privileged to be a part of the birth team, and witness his entry. I was thrilled to be one of the first to caress his pink cheeks and welcome him into this strange new world.
A week after his arrival, I returned to my own home after a month-long absence to put Christmas together. A hectic pace, but the tree got trimmed, presents got wrapped, the beef got roasted, and the chocolate mousse trifle got mounded high in the bowl.
But what I’d like to share with you today veers away from the indulgences of the season.
It is a healthy, hearty dish using Escarole.
This great green bouquet resembles lettuce in appearance, but belongs to the Endive family. (The sprawling head made me think of the old wives tale imparted to children about where babies come from…) Also known as broadleaf endive, Bavarian endive, or scarola, it is one of its less bitter members. Escarole can be eaten raw in salads, but it is really luscious when braised into soups or stews.
I’ve never prepared these greens in any form before now. But the forces aligned. Friend and farmer Tally May of Fresh Harvest Coop had grown splendid rows of escarole, market ready on my return. A vivid description of this recipe from my cousin Cathy and her husband John (given as they drove me to the airport!) left no doubt that a pot of escarole with fusilli and cannellinis would be simmering on my stovetop soon.
It is a traditional Italian dish, which, depending on the amount of liquid that you choose to add, becomes either a stewy pasta or a robust soup. Either way, you’ll want to serve it in a bowl, with a spoon and hunk of bread to sop up all the sumptuous broth.
It’s a garlic-friendly dish, too. Don’t be timid with those cloves!
Highly seasoned cannellini beans are also key. I used Rancho Gordos mega-meaty, super creamy beans, which I prepared the day before. If you use canned beans, be sure to drain and rinse them before simmering them in good olive oil, garlic, and bay leaf.
Cathy also insists–and rightfully so–on using DeCecco brand fusilli. It’s an excellent pasta: full-flavored, with terrific texture. Those tight curls capture the broth while remaining resilient in the sauce.
Here’s a trick I used to add more body to the broth. I reserved a cup of cooked beans and pureed them before stirring them into the pot. The sauce becomes almost silken. And the greens themselves maintain integrity in the braise–toothsome, juicy, with a pleasant hint of bitterness.
In the waning days of 2012, we’ve been enjoying our bowls of beans, pasta, and escarole. Bill calls this peasant food, and he means it in the best possible way. Simple. Soothing. Nutritious. Satisfying. You really couldn’t want for anything more.
Wishing you all the benefits of peasant food in the coming year–
Many thanks for your continued visits to Good Food Matters.
ESCAROLE WITH FUSILLI AND CANNELLINI BEANS
2-3 cloves garlic, minced
1 medium onion, diced
1/4 cup olive oil
1 head escarole, cored, washed, and chopped into ribbons
1 teaspoon sea salt
1 teaspoon coarse ground black pepper
1/2 teaspoon red pepper flakes
3 cups vegetable broth (you may use chicken broth if you prefer)
3 cups cooked cannellini beans (recipe below)
1/2 lb. dried fusilli (De Cecco is a preferred brand)
1/2 cup fresh grated pecorino-romano
In a large stockpot set on medium heat, warm olive oil and saute garlic and onions until translucent.
Add chopped escarole and stir well to coat the leaves.
Season with salt, black pepper, and red pepper flakes.
Stir, allowing the heat to collapse the leaves.
Pour vegetable broth over the escarole. Simmer for 15 minutes, stirring occasionally.
Boil fusilli in lightly salted water until al dente–about 9 minutes. Drain.
Puree one cup of cannellinis, and return to bean pot. (discard bay leaves)
Combine pasta and beans (whole, pureed, and liquid) with the braised escarole. Toss well.
Taste for seasonings and adjust as needed.
Ladle into bowls and sprinkle grated cheese over the top.
Serve with hunks of crusty bread.
Makes 6 generous bowls.
1 1/2 cups dried cannellini beans, soaked for 3 hours (or overnight) and rinsed (Rancho Gordo’s cannellinis are big and meaty!)
3 cloves garlic, chopped
1/2 cup diced onions
3 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
2 bay leaves
Heat olive oil in a 3 quart saucepan set on medium. Stir in garlic and onions. Add salt and black pepper, and saute until translucent.
Add cannellinis, stirring well so that the beans are coated with oil.
Pour water over the beans–enough to cover them by two inches.
Stir in bay leaves and red pepper flakes.
Bring to a rolling boil, then reduce heat to a simmer.
Skim off any scum that may accumulate as the beans cook.
Cook, partially covered for about 2 hours, stirring occasionally and adding more liquid if needed.
Cannellinis will retain their structure, but will creamy to the bite. Discard bay leaves.
Five days old, Zachary in my arms
Sleepy Dreamy Babe
Hello out there!
I realize that I’ve been away for awhile, but I have a few moments to check in, say hey, and share an update or two.
I am posting today from the Washington DC area, where I have been since Thanksgiving.
We are on Baby Vigil.
This baby, my first grandbaby, could be born at any time.
His or her “due date” was December 1st. (I know, it’s an approximation. Only 4% of the babies are born on the due date.)
The nursery is ready. The parents are ready. My daughter is really ready.
It’s just a matter of time. A lesson in patience. This miraculous thing will happen in its own rhythm.
So, what to do while Waiting for Baby?
Time to exercise my grandmotherly skills.
It requires its own kind of timing and patience—although within a very tight framework.
I hadn’t made cookies for a while, and I was reminded of the art of the bake:
One minute can make the difference between a moist chewy cookie and one that shatters at the bite.
One minute–and a cookie could have a nice brown edge, or an overall brown burn.
Cookies are done when you think they aren’t quite done.
They continue to crispen on the sheetpan after they come out of the oven.
Timing and patience. Every oven is a little different. It requires the tricky but rewarding art of discernment.
Today, I baked two kinds of drop cookies, contemporary takes on classic goodies. We’ll bring them to the hospital to share with the birth team, if we don’t eat them all. While waiting.
Number one is a double chocolate pistachio cookie, its dough rich with dark cocoa, butter, brown sugar, and a generous chop of bittersweet chocolate. Creme de cassis–just a splash– adds an intriguing hint of berry. I think you’ll like its topping of pistachios, toasted and flecked with salt.
The second takes the traditional oatmeal cookie as its base. Here I use organic brown sugar whipped into butter. Along with the rolled oats, I fold in dried blueberries and chopped bittersweet chocolate.
Blueberries and dark chocolate make an uncommon, but delicious pairing in the cookie. These are especially for the expectant father, my son-in-law. Blueberries and dark chocolate are his favorites.
While you’re in the midst of the holiday hustle, take a little time for yourself. Treat yourself with kindness and patience.
Have a cup of coffee or tea and a cookie or two.
I’ll be back, soon I hope, with news about this baby. Or another cookie recipe.
DOUBLE CHOCOLATE PISTACHIO COOKIES
1 cup (2 sticks) softened butter
1 cup brown sugar
1/2 cup white sugar
3/4 cup cocoa
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla
2 teaspoons creme de cassis (optional)
2 cups chopped bittersweet chocolate
1 cup chopped toasted pistachios
Cream softened butter and sugars together until light and fluffy. Beat in eggs.
In a separate bowl, whisk cocoa, flour, baking soda, and salt together. Beat into egg mixture.
Fold in vanilla, creme de cassis, and chopped bittersweet chocolate.
Line baking sheets with parchment.
Gather the dough in tablespoon-sized lumps and drop onto the baking sheet, leaving about 1″ space between cookies.
Sprinkle the tops with pistachio pieces. Gently press pieces into the dough.
Bake cookies in the center of a preheated 350 degree oven for approximately 10 minutes.
Remove from oven and allow to cool on a rack before using a spatula to remove from baking sheet.
Makes 4 dozen cookies
Note: both cookie recipes can be cut in half with fine results, if you want to make smaller batches.
BLUEBERRY-OATMEAL-CHOCOLATE CHUNK COOKIES
1 cup (2 sticks) butter, softened
1 1/2 cups Demerara (or turbinado, or organic brown) sugar
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups oats (not the “quick” kind)
2 cups dried blueberries
2 cups chopped semi-sweet or bittersweet chocolate
Cream softened butter and sugar together until light and fluffy. Beat in eggs.
In a separate bowl, whisk flour, baking soda and salt together.
Beat into egg mixture, a little at a time.
Beat in oats.
Fold in dried blueberries and chopped chocolate.
Drop by the tablespoon onto parchment-lined baking sheet, leaving 1″ space between cookies.
Bake in a preheated 350 degree oven for 12 minutes.
Remove and cool on a rack.
Makes 4-5 dozen cookies
Acorn Squash Rings stuffed with Sorghum Apples and Pecans
Yukon Gold-Sweet Potato Gratin
There’s a thin line to walk at family holiday gatherings, where Traditions and The New intersect. Expectations for the Usual vie for their place at the Thanksgiving table, as does the Desire for Something Different. If you are like me, you would never dream of replacing the roast turkey. Oh, I’ve refined my recipe over the years. And I’ve completely veered away from how I had it prepared, growing up.
Back in the day, my dad was in charge of cooking the turkey. He would cover the entire bird with bacon strips, which would essentially baste it as it roasted. When done, the bacon was practically annealed onto the golden brown skin. He’d cook it early in the day, let it rest before carving, and saunter off to the den to watch a football game.
Crazed with hunger, we kids would sneak into the kitchen, and greedily pick off the bacon strips, which couldn’t help but tear things up. With a piece of bacon came a piece of skin, oops, and then a hunk of meat. By the time the poor turkey reached the table, it was a rather ravaged looking carcass.
Much as we all loved the bacon, no one missed the “bacon-turkey” when I took over the helm of holiday hosting. My replacement, a garlic-sage-butter baste (slathered under the turkey skin) is much-loved, and arrives like a showpiece on the table.
But, no turkey? Unthinkable! There would upheaval, shouts of betrayal, dejection.
However, times change; diets and tastes change.
When you want to introduce something really new, that’s where the side dishes come in.
When our Third Thursday Community Potluck meets in November, it is a serendipitous convenience that it is held exactly one week before Thanksgiving. (always the fourth Thursday!) Our guests come bearing a bounty of intriguing dishes, ideal for holiday serving. I’m sharing two favorites with you today, for your consideration. Both are vegetarian and gluten-free, one is suitable for vegans. Bearing in mind shifting dietary needs, these are sure to please everyone.
The first dish combines Yukon Gold potatoes and sweet potatoes, peeled, thinly sliced, and layered in a gratin. I love the random look of the overlapping orange and yellow discs. And, grating fresh nutmeg over each layer imparts a subtle spicy note.
The liquid in which these potatoes cook is half-and-half infused with shallots, chives, and flat leaf parsley. Shredded Gruyere cheese enrichens the dish, beautifully melting throughout the layers. If you can locate Comte, an artisanal French cheese that is possibly better than Gruyere, I recommend it.
The layers meld as they bake, but the naturally (and barely) sweet tastes of both potatoes shine through.
YUKON GOLD-SWEET POTATO-GRATIN
4-5 tablespoons butter, softened
2 shallots, diced
2 cups half-and-half
2 heaping tablespoons fresh Italian parsley, coarsely chopped
1 tablespoon fresh chives, finely chopped
1 teaspoons sea salt
½ teaspoon white pepper
whole nutmeg—for finely grating
1 ½ lbs. Yukon Gold potatoes, cleaned
1 ½ lbs. sweet potatoes, cleaned
1 ½ cups Gruyere cheese, shredded
¼ cup grated Parmegianno-Regianno
13”x9” deep baking dish
Using one tablespoon of the butter, coat the baking dish.
In a saucepan on medium heat, sauté the shallots in three tablespoons butter until translucent. Add the half-and-half, parsley, chives, salt, and white pepper. Stir well until warmed. Remove from heat.
Peel Yukon gold and sweet potatoes. Slice very thin (1/8’) and layer the bottom of the baking dish in overlapping circles. It’s fine to layer them randomly—a few slices of one potatoes, followed by the other. Grate some fresh nutmeg over the slices.
Stir and cover with a thin layer of seasoned half-and half. Sprinkle with ½ cup Gruyere. Repeat with another layer of sliced potatoes, arranged in similar fashion. Follow with grated nutmeg. Cover again with more liquid, followed by Gruyere. Press down with the back of a wooden spoon to make sure the liquid seeping through all the overlapping slices.
Finish with final of sliced potatoes, half-and-half, remaining cheeses. Dot the top with remaining butter.
Cover with aluminum foil and baking in a preheated 375 degree oven for 30 minutes.
Uncover and finish baking for another 15-20 minutes, until casserole is browned, and potatoes feel tender when pierced.
The acorn squash rings make a pretty presentation, and couldn’t be simpler to make. Here in the South, we love sorghum, which adds a mineral sweetness to the apple stuffing. But other syrups would work just as readily. Maple syrup would be a terrific choice.
Apples and winter squashes always pair well. Choose a firm, tart apple, like Granny Smith or Jonathan or Ginger Gold. Pecan pieces and diced shallots are folded with apples, the pecans become toasted in the bake.
Wishing you all a very Happy Thanksgiving.
If you are traveling, travel safely. Enjoy one another’s company, and dine well.
We are headed for DC to be with my daughter and son-in-law, and I plan to stay until my grandbaby is born! Stay tuned. We are full of excitement and gratitude.
ACORN SQUASH RINGS STUFFED WITH SORGHUM APPLES AND PECANS (vegan)
2 large acorn squashes
2 large baking apples, such as Granny Smith, Golden Delicious, Gingergold
2/3 cup chopped shallots
2/3 cup pecan pieces
¼ cup sorghum
¾ teaspoon salt
½ teaspoon black pepper
olive oil—for brushing squash rings
Preheat oven to 350 degrees.
Slice squashes into rings, almost an inch in thickness. Depending on the size of the squash, you can get 5-6 rings from each one. Scoop out the seeds, and lay the rings on a parchment lined baking sheet. Brush the rings with olive oil.
Wash, core and dice apples into ½” chunks. Place into a bowl. Add shallots, pecan pieces, sorghum, salt and black pepper. Toss, so that all the pieces are coated with the sorghum.
Mound sorghum apple mixture into the center of each ring.
Bake for 25 minutes.
Makes 10-12 rings
It is a wonderful moment, when a food writer makes the leap from blog to book. As a follower and supporter, I applaud her achievement. I am also pleased to take part in the launch.
Her book, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair, compiles over 100 recipes that come from the region known as The Levant, (Syria, Lebanon, Jordan, Palestine,) where Faith has both traveled and lived.
Not only does Faith have a love for the cuisine, she also has an inside track to its traditions. Her Syrian mother-in-law, Sahar, has guided her on authentic recipes and techniques. Faith has put this knowledge into practice, and created recipes that are enticing but not overwhelming to the novice cook.
Her book is an excellent introduction to this healthful, flavorful cooking. And, her photographs are beautiful.
The recipe that she asked me to share is a fragrant rice dish, flecked with onion, sultanas, and pine nuts. It is uncomplicated to prepare, yet possesses complex tastes. Basmati rice alone has a wonderful nutlike flavor; the other ingredients bring toasted notes, sweetness, and a hint of pungent spice.
The original recipe calls for saffron, those delicate, heady, and costly stigmas collected from a type of crocus. If you don’t have saffron in your pantry, Faith writes that turmeric is an acceptable (and widely used) substitute. The result will be less sophisticated, but delicious, nonetheless.
Either way, the rice has versatile applications, and, by virtue of being vegan and gluten-free friendly, universal appeal.
The trick to making the grains light and separate is by rinsing them in warm water. (This could be a wide-spread regional technique-my friend Muna from Iraq insists that the rice be rinsed 3 times–until the water is clear!)
This releases the starches that can cause clumpy-sticky rice. This also serves to soften the grains, thereby lessening the amount of water needed in the actual cooking.
Another trick is sauteing the rice before adding the liquid. First, Faith pan-toasts the pine nuts in oil. After removing the golden bits, she stirs the onions and ultimately the rice in the now-toasty oil. When you add the water, you’ll notice that it is at a much smaller ratio than, say, conventional recipes that call for 2:1. This is almost 1:1.
Covered, the rice absorbs all the flavor, and steams into a savory dish, ready for any accompaniment. Faith recommends a shrimp-tomato dish, also featured in her book.
For my meal, I marinated and pan-grilled thick lamb chops in a piquant blend of coriander, cumin, and cayenne. The marinade quickly infuses that lamb with flavor, and grills to a nice charry crust. You can use this for cubes of kebab meat, too, with great success. It’s a recipe that we teach our young chefs in Teen Cooking Camp.
SAFFRON RICE WITH GOLDEN RAISINS AND PINE NUTS
Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.
Serves 4 to 6
Preparation Time: 10 minutes
Cooking Time: 20 minutes, plus 15 minutes to let the rice sit after cooking
1½ cups (325 g) basmati rice
2 tablespoons olive oil
3 tablespoons pine nuts
1 onion, ﬁnely diced
4 tablespoons sultanas (golden raisins)
1¾ cups (425 ml) boiling water
¾ teaspoon salt
½ teaspoon saffron threads (or ½ teaspoon turmeric)
1. Soak the rice in tepid water for 10 minutes; drain. While the rice is soaking, put half a kettle of water on to boil.
2. Add the oil to a medium, thick-bottomed lidded saucepan over medium heat. Add the pine nuts and cook until golden brown, about 1 to 2 minutes, stirring constantly. Transfer the pine nuts to a small bowl and set aside.
3. Add the onion to the saucepan in which you cooked the pine nuts. Cook until softened and just starting to brown, about 5 to 7 minutes, stirring occasionally. Add the rice and cook 2 minutes, stirring frequently. Stir in the sultanas, boiling water, salt, and saffron (or turmeric), turn the heat up to high, and bring it to a rolling boil.
4. Give the rice a stir, then cover the saucepan, turn the heat down to very low, and cook until tender, about 10 minutes (do not open the lid during this time). Turn the heat off and let the rice sit (covered) 15 minutes, then ﬂuff with a fork.
5. Transfer to a serving dish and sprinkle the toasted pine nuts on top; serve.
OPTIONAL Add two pods of cardamom, two whole cloves, and one 2-inch (5 cm) piece of cinnamon stick at the same time that you add the rice.
CORIANDER-SPICED LAMB CHOPS
1 ½ tablespoons olive oil
½ teaspoon red wine vinegar
1 large garlic clove, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon cayenne
¼ teaspoon salt
2- 1″ thick lamb chops
Whisk the ingredients together in a medium bowl.
Add the lamb. Toss to evenly coat. Marinate 10-15 minutes.
Skillet-sear on medium heat, 4-5 minutes per side, until the meat is crusty brown but still pink inside.
Life has been full and moving apace; and I’ve been a bit remiss here on Good Food Matters. But, exciting things are in the works—including a cookbook! I’ll share more details on that project soon, but in the meantime I thought I’d give you a look at our beautiful spread, an hors d’oeuvres buffet from last weekend. We held a shower honoring my daughter, son-in-law, and (grand!) baby to come.
No funny games or balloons, just a gathering of family and friends in the late afternoon for appetizers and sweets. We had a colorful array of foods, with a meat dish, a fish dish, and a bounty to please vegetarians and omnivores alike.
Plus, The Pie Board! My daughter Madeleine wanted not just pie, but Pies. A table filled with these assorted treats, great and petite, fruit or nut filled, chocolate cream or baked vanilla custard is a fun alternative to, say, a single cake. Easy as pies…..
While our party was a baby shower, it doesn’t matter: our menu would work for any kind of event, like a cocktail supper.
For your inspiration, with tips:
An Hors D’oeuvres Buffet
Marinated Grilled Beef Tenderloin, horseradish cream sauce, sundried tomato rolls
Orange-rubbed Smoked Alaskan Salmon Fillet
Blanched Chilled Asparagus with Greek Yogurt-Dill Dip
Roasted Butternut Squash-Yellow Bell Pepper-Honeycrisp Apple Quinoa
Black Eyed Pea “Cowboy Caviar”
Hot Baby Spoon Spinach-Artichoke Dip both served with blue and white corn chips
An overnight marinade of olive oil, red wine, balsamic vinegar, fresh thyme, and lots of fresh garlic help insure a succulent and flavorful piece of meat. Liberally salt and pepper the beef before grilling.
I rub the salmon fillet with orange zest and good olive oil before placing on my Big Green Egg to gently smoke. The fish stays moist, and is fragrant with citrus.
Simply roast diced butternut squash that you’ve first brushed with olive oil and lightly seasoned with salt and pepper. Do the same with diced yellow bell pepper. Prepare the quinoa according to package directions. Fold in roasted vegetables and diced fresh apple once the quinoa is cooked. The heat of the quinoa lightly cooks the apple, while retaining its crunch. Served warm or cool, this makes a delicious fall-inspired side or salad.
Blanched Chilled Asparagus with Greek Yogurt-Dill Sauce: Easy to make, easy to pick up and eat! It doesn’t take long to plunge the spears into boiling water, let them cook less than 2 minutes, and plunge them into an icy bath. Season plain Greek yogurt with plenty of fresh dill, scallions, fresh lemon juice and sea salt.
Like the quinoa dish, this vegan “Cowboy Caviar” is healthy, full-flavored, and universally enjoyed. I was lucky to find fresh black eyed peas at the market, which I cooked with garlic, sea salt, bay leaf and a pinch of red pepper flakes. Once the peas became tender and cooled, I added diced avocados, tomatoes, jalapenos, onions, cilantro, olive oil, and a squeeze of fresh lime juice.
This is an updated classic, made with fresh baby spoon spinach and artichoke hearts stirred into a green onion studded bechamel sauce. Always a favorite! Top the casserole with shredded pecorino romano cheese and bake until bubbly.
THE PIES: Rustic Honeycrisp Apple Galette, Chess Tarts, Plum Cream Cheese Pie, Maple Pecan Pie, Double Chocolate Cream Pie
Double Chocolate Cream Pie (the first to go!)
2 tablespoons cocoa
1 tablespoon cornstarch
1/3 cup brown sugar
2 cups lowfat milk
4 ounces semi-sweet or bittersweet chocolate, chopped
2 teaspoons vanilla
2 teaspoon creme de cassis (optional)
pinch of salt
Whisk cocoa, cornstarch, and brown sugar together in a bowl. Pour milk into a 2 qt. saucepan set on medium heat and stir in cocoa mixture. Continue stirring until dissolved. Then add chopped chocolate. Flavor with vanilla, creme de cassis, and a pinch of salt. Stir ( a wooden spoon is good for this.) steadily, as the mixture begins to simmer and thicken. It will become smooth and puddinglike. Remove from heat and pour into pre-baked pie shell. Cool before refrigerating.
Whip a cup of heavy cream with 2 (or so, depending on how sweet you want your whipped cream) tablespoons confectioners sugar and a teaspoon vanilla. Top chilled pie, and garnish with shaved chocolate.
Individual Chess Tarts: these were made by good friend Wendy. A true Southern dessert: Eggs-Butter-Sugar-Buttermilk-Vinegar. Deceptively simple, and somewhat addictive, Chess Pie deserves a post all its own. I promise, I will deliver that soon!
Guests really have a great time making up pie sampler dessert plates for themselves!
Blissful Parents to Be
Due Date is December First
Pimiento cheese was an unknown in my world until I moved to Nashville Tennessee. A young picky eater, and native New Yorker: there was no way that I could have ever encountered that uncanny meld of grated cheddar, mayonnaise, and pimientos. A visit to a Nashville grocery in 1965 provided my first glimpse of the product, bilious orange, in a small tub.
To its credit, it was (and still is) locally manufactured under the Mrs. Grissom’s label. Grace Grissom was a smart businesswoman who launched a time-saving product for post-WWII housewives. It was well-loved by many, especially when spread on soft Wonder style bread.
I was not one of them. Mixing cheese and mayo together with those pieces of red peppers seemed wrong. Really wrong.
It wasn’t until I was an adult–a seasoned one, in fact—that I came to appreciate the very goodness of pimiento cheese. Not the Mrs. Grissom’s way. It took my catering staff’s insistence to try our own! Hard-formed thought-patterns are hard to break. But, made by hand with extra sharp cheddar ( at times, a combo of white and yellow sharps ) a dab of good mayo, garlic, red onion, and roasted sweet red peppers, pimiento cheese can be a veritable art form.
Evidently this is catching on beyond the Mason-Dixon line, as regional Southern food is becoming embraced all over the country. We’re hot! Recently, my daughter visited Point Reyes CA based Cowgirl Creamery’s outpost in Washington DC, where she purchased a small tub of their pimiento cheese. She brought it, along with other select farmstead cheeses, to our home. My-oh-my. Spread some of this onto a cracker! Swoon-able stuff, I tell you.
So when I discovered that my garden’s alleged yellow bell pepper plant was instead a pimiento pepper plant, what else could I do? I had to roast those ripe-red beauties, dice them, and fold them into some gourmet for real pimiento cheese.
Compared to red bell peppers that you usually find at the market, pimientos have a thicker, sweeter flesh, and a tetch more piquancy. They also have a rather endearing heart-shape. Dried and ground, this is what makes Paprika. If you can’t locate one, you can use a red bell in its place. Roasting intensifies the sweetness.
If you must, you may use a jar of prepared pimientos. The result will be good, certainly, but won’t have that same soulful tang.
As with most recipes that have very few ingredients, using the best will insure the best outcome. Key is a top-notch sharp cheddar. I’ve made this with Kenny’s Farmhouse Cheddar, a locally made sharp, and I’ve made it with Cabot Vermont Cheddar. Both are excellent. Successful, tamer versions can be made combining sharp cheddar with Monterey Jack cheese–but really, Sharp is what it’s all about.
If I were a true Southerner, I’d insist that you use Duke’s Mayonnaise. But, Duke’s isn’t available everywhere–and Hellman’s, my other mayo of choice, is. Use whichever you can, and carry on.
I like grate the cheese by hand. Once you’ve roasted and peeled the pimiento, it doesn’t take long to whip up a batch. The simplest way to enjoy it is, in down-home Southern fashion, spread onto humble sandwich bread. I prefer pimiento cheese tea sandwiches, (small bites!) or served with crackers, shown here. I set out condiment bowls of honey-tomato jam and red jalapeno jam to shake things up a bit.
You can get creative, like many chefs, and slather pimiento cheese onto a burger, fold it into grits casserole, or make a very decadent grilled cheese. All are fine ways to break up an old thought pattern, and savor this taste of the South.
FOR REAL PIMIENTO CHEESE
1 large pimiento or sweet red bell pepper: (roasted, peeled, and diced to make 1/2 cup)
1/2 teaspoon cider vinegar (optional)
1 lb. sharp white cheddar (like vermont cheddar)
1 quarter of a red onion, minced (to make approx. 1/4 cup)
4 tablespoons Hellman’s or Duke’s mayonnaise
1/2 teaspoon granulated garlic
1/2 teaspoon black pepper
Place pepper halves onto a baking sheet and brush with olive oil and sprinkle with salt. Roast in a 450 degree oven until skin is blistered-about 15 minutes. When cool enough to handle, remove peels and chop. Place pieces into a small bowl and add a 1/2 teaspoon of vinegar. Set aside.
Shred the cheddar and place into a large mixing bowl.
Add mayonnaise, minced red onion, granulated garlic, black pepper and prepared peppers.
Fold the mixture until the pimientos are laced throughout the cheese, and the mayonnaise has moistened and helped bind the cheese.
Taste for salt and adjust as needed.
Serve with crackers, on finger sandwiches, or dolloped onto a burger. DEE-LISH.
These cool September mornings have me thinking about transitions. Soon, the fall harvests, and bushels of apples picked from area orchards will be arriving at the markets. Red and Golden Delicious, Pink Ladys and Granny Smiths, Winesaps and Arkansas Blacks. Beautiful varieties, each with a distinct taste and culinary use.
I welcome this time of year. It ushers in another wave of foods and festivities that bring people together.
From my office perch looking out into the backyard, I see signs of a season in shift. Leaves getting tinged with yellow. Persimmons ripening on the rugged tree by the alley. Hummingbirds gorging on nectar before making their migration further south. I’ve lived in middle Tennessee for a long time, lived out many long hot summers. Autumn always invigorates me with its crisp clear air and blaze of color. I relish the changes of the seasons. Although anything can happen, I feel like I am exactly where I am supposed to be.
A sense of place. That gets entwined with many things, especially in a transient society. Where we were born, where we grew up, where we went to school, where we work, all play a part in grounding us, informing that deepest part of us about where we belong. We all have the right place to be.
It’s a potent and poignant theme that Luisa Weiss explores in her food memoir, My Berlin Kitchen. Known to many as The Wednesday Chef, Luisa tells her story of finding that sense of place. A confluence of cultures is at the heart of her journey.
In 1977, she was born to an Italian mother and an American father in West Berlin. At age three, her parents divorced and she moved to Boston with her father. She grew up, traveling back and forth, straddling two homes, two worlds. Her divided life, in a way, paralleled Berlin of the Cold War.
As a young adult living in New York, Luisa worked as a cookbook editor. A touchstone to memory, an anchor for comfort, food and cooking became central in her life. In 2005, she launched her blog, initially as a way to plow through the scads of recipes she’d clipped and saved. The Wednesday Chef became more than a food blog; readers worldwide followed her journal as she came to grips with the feeling that her life in New York, ideal as it appeared with a terrific job, fiance, and circle of friends, was not where she belonged.
My Berlin Kitchen chronicles that larger arc of self-discovery, and courage to make bold change. It is a love story, sprinkled with delectable recipes, gleaned from her world travels. Many have an intriguing, decidedly Berliner bent. Roast goose, braised red cabbage, poppyseed whirligig buns, white asparagus salad, spiced plum butter…
I enjoyed reading her story, and found real inspiration in her recipes. Today, I made her Apple Tart.
I call it a Perfect Apple Tart, for it truly honors the apple, in all its crisp sweet-tart glory. In Luisa’s words, ” This tart is about the pure, clear taste of apples, sugar, and a little bit of butter. There are no spices to muddle the flavors.”
And, its crust—the crust could be reason alone to make the tart: thin and golden, immeasurably buttery and flaky.
She credits her recipe to four culinary luminaries: Jacques Pepin, who originally conceived it; Alice Waters, who has kept it a constant offering at Chez Panisse; Deb Perelman, who brought it out into the wide world through her blog, Smitten Kitchen; and Melissa Clark, whose New York Times pastry-making video showed that leaving the butter in larger, lima bean (rather than pea) sized pieces in the dough insured a richer, flakier crust.
Of course, your tart will only be as wonderful as your apples. Select firm ones. Luisa recommends Golden Delicious. I chose Ginger Golds, an early harvest variety with a spicy-tart finish. They are good to eat out of hand, and bake into pies or cakes.
As we come into apple season, you’ll no doubt find other varieties that will appeal to you.
Here’s the tart’s magic. You peel and core the apples before slicing them. Then, you immerse those trimmings in water with sugar, and cook them down. After straining, you reduce the apple-infused liquid to a marvelous syrupy glaze.
After baking and cooling, you brush the tart–apples and crust– with apple syrup. Oh, my!
Apple-Apple-Apple! The tart is all about the apples, not-too-sweet, baked tender in a butter-crisp rustic crust:
From Jacques Pepin to Alice Waters, Deb Perelman to Melissa Clarke, from Luisa Weiss to me, and now to you.
Wishing you contentment wherever you are, Nancy
A PERFECT APPLE TART from My Berlin Kitchen by Luisa Weiss
1 cup All-Purpose Flour, plus more for dusting
1/2 teaspoon Sugar
1/8 teaspoon Salt
6 tablespoons well-chilled unsalted Butter, cut into 1″ pieces
3 1/2 tablespoons icy water
food processor fitted with pastry cutter
Place flour, sugar, and salt into the bowl of a food processor. Add the butter. Pulse until the butter is broken down into lima bean shaped pieces. Pulse in water, a spoonful at a time, until dough comes together.
Dump out onto lightly floured work surface and gather it together, flattening into 4″ wide disc. Wrap in plastic and refrigerate the dough for a minimum of 30 minutes. (or up to 3 days)
The Apple Filling
2 lbs. crisp firm Apples (I used Ginger Gold) peeled, cored. and thinly sliced–Save the peels and cores
2 tablespoons unsalted Butter, melted
3-5 tablespoons Sugar (I used 4 tablespoons)
Preheat oven to 400 degrees (375 degrees, if using a convection oven).
Remove pastry dough from the refrigerator. Unwrap and roll out onto a flour-dusted work counter.
Rolling and rotating the dough, dust with more flour to prevent sticking. Continue rolling until you’ve made a 14″-16″ thin round.
Line a baking sheet with parchment and place the rolled dough round on it.
Place the apple slices in overlapping circles on the dough, leaving a 2″ border. Crowd as many apple slices as possible.
They will cook down in the oven.
Fold the edges of the crust over the tart, creating a rustic look, leaving the center of the tart exposed.
Brush melted butter over the apples and onto the crust. Sprinkle the sugar over the crust and apples as well.
Bake in the center of the oven for 45 minutes, rotating the tart after 20-22 minutes.
The crust will become golden brown, as will the edges of the apples.
While the tart bakes, make the apple syrup. (recipe below)
Remove the baked tart and let it cool for 15 minutes before brushing the apples and crust with apple syrup.
Serve warm or room temperature. Makes 8 servings.
The Apple Syrup
Reserved Apple Cores and Peels
1/2 cup Sugar
Put cores and peels into a saucepan along with sugar. Pour in water–enough to cover.
Bring to a boil, them simmer for 30 minutes.
Strain the liquid; discard the apple trimmings, and return liquid to saucepan.
Reduce on low heat for another 10-15 minutes, until it becomes thickened and syrupy.
Sungolds, Black Cherokees, Sweet Millions: these three varieties of cherry tomatoes showed up unannounced in my garden. Volunteers!
Make no mistake, I’ve been thrilled with their appearance, and their profusion of tangy-sweet yellow, orange, and dark red-green fruit.
(no doubt my most successful crop!)
When we haven’t been popping them into our mouths for snacks, I’ve been finding other ways to use them.
Easy–I’ve cut them in half and strewn them over salad greens.
Crafty–I’ve hollowed them out, and piped pesto cream cheese into little tomato cups. (Makes nice, kinda fancy hors d’oeuvres.)
A little different– I slow-cooked a few handfuls with a dab of honey into tomato jam. (tasty with cured meats on a sandwich)
But now, faced with an overwhelming number of them
(don’t they look like candy?)
The best thing, I decided, would be to toss them into a big pot and turn them into soup.
I know–tomato soup. How mundane is that?
But, wait. Let me tell you, this one surprised me. The taste is so pure, so bright and intensely tomato.
It reveals what a true summer tomato soup can be.
Cherry tomatoes, olive oil, salt-n-pepper, a few sprigs of thyme:
There are so few ingredients that it is barely a recipe. More of a technique, really.
The first part is laissez-faire.
Once you toss your little truckload into the soup pot, let it simmer, covered, for thirty minutes, or so. You can practically forget the pot while you tend to other things.
Meanwhile, all the little globes collapse and release their juices.
The second part is where the magic happens: with the food mill.
I discovered that milling twice—once with the coarse grinding disc, once with the fine sieve—is the key to making silken full-bodied soup.
The first pass really crushes the pulp, and removes some of the peel, and few of the seeds.
It’s the second pass through the mill that extracts all the remaining juices, and that intense flavor. I’ve read that the most acidic part of the tomato (which gives its sweetness dimension) is in the gel that surrounds the seeds. In this second pass, you get that essence, and leave the seeds behind.
There’s no added water. There’s no cream, and yet it seems creamy.
It’s All Tomato.
Dress it up, like I have here, with a scoop of arborio rice and diced roasted veggies–a late summer meal in a bowl.
Or enjoy it for its acid-sweet goodness alone…
Or with a grilled cheese?
SILKEN TOMATO SOUP
6 pints assorted Cherry Tomatoes, washed
2 Tablespoons Olive Oil
2 teaspoons Salt
2 teaspoons fresh Thyme leaves
1 teaspoon Black Pepper
Place all the ingredients into a large heavy duty soup pot on medium heat.
Cover and simmer for about 30 minutes. Occasionally stir, mashing the tomatoes to release their juices.
Remove from heat.
Set food mill fitted with coarse grinder over a 4 qt. bowl. Run all of cooked tomatoes and juices through it. The mixture will contain a fair amount of seeds and peels. Discard peels and seeds that remain in the mill.
Rinse off the food mill and fit it with a fine grinder. Place it back over the soup pot and churn the tomato mixture through the it.
This time, the soup will be velvet smooth, with scant seeds.
Warm the soup, tasting and adjusting for salt. Makes 4-6 servings.
Serve simply by itself, or make it heartier with the following enhancements:
Diced Roasted Summer Squashes
Sticky Rice–spoon in a mound of arborio, or another favorite short grain rice
Fruity Olive Oil–a zigzag pour over the top
Shredded White Cheddar
Our friend Jennifer Barrie has been almost as busy as her bees.
This is the first year that she’s had success: her hives holding frame after frame of cured-and-capped honey. Fortitude and backbone are beekeeper requirements. It takes a full cycle of the seasons–sometimes longer— for a colony to build a large enough population to create a honey surplus, fit for harvest.
Time and weather, pollen and patience all worked in Jen’s favor. She’s extracted copious quarts of light amber honey from her backyard hives–enough to sell.
I was excited to purchase a jar, and couldn’t wait to taste it: the closest to home honey I’ve ever had.
What a revelation! There was a flower garden in that spoonful of honey.
I swirled some into plain Greek yogurt.
Bill and I slathered more onto thick slices of toasted sourdough, letting it seep into that hole-riddled bread.
Next, I wanted to cook with it, bake it into a simple cake to highlight its floral sweetness.
What I came up with was a humble one-layer cake.
It incorporates the honey with restraint.
Caramel-browned butter deepens that flavor.
Fresh thyme leaves add an herbal undercurrent that seems right with Jen’s floral-forward nectar.
Not-too-sweet, it’s the sort of cake that you’d enjoy with a cup of hot tea or coffee.
Although you’d be proud to serve it to guests, sidled by a scoop of ice cream
I’m thinking Strawberry, Orange, French Vanilla,
or fresh fruit.
such as Peaches, a scatter of Blueberries,
I could have left the cake plain, or brushed it with a glaze of citrus and honey.
Instead, I whipped up a basic frosting–just butter, cream cheese, and honey. I split the single baked layer after it cooled, and spread it over the moist and fragrant crumb. I finished it with a top coat, strewn with pistachios.
Jen told me that she’s just extracted a new batch. This time, it is deep yellow-gold in color. It all depends on what is blooming in the summer cycle. I’m anxious to sample this honey, and compare the differences in taste.
Meanwhile, a piece of delectable, very local honey cake awaits—I’d love it if you’d stop by for a slice.
BROWN BUTTER HONEY CAKE
1 cup Brown Butter (slowly cook butter in a skillet on medium heat, occasionally stirring, until solids becomes toasty brown)
1 T. fresh Thyme leaves
1 cup Honey
2 1/2 c. All Purpose Flour
2 t. Baking Powder
1/2 t. Baking Soda
1/2 t. Salt
1 cup Milk
Juice from 1 Lemon (about 2 T.)
1 T. Vanilla
equipment: stand or hand-held mixer, 9″ cake pan
Toss thyme leaves into warm brown butter.
Sift flour, baking powder, soda, and salt together in a separate bowl.
Place lemon juice and vanilla into the cup of milk and stir. Let it stand and lightly thicken/curdle.
When butter is cooled, pour it into a mixing bowl and beat in the honey.
Beat in milk mixture.
Beat in flour mixture.
Beat in eggs, one at a time.
Pour batter into prepared 9″ cake pan. (bottom lined with parchment, sides and bottom coated with baking spray)
Bake in 350 degree oven for about 25 minutes.
HONEY CREAM CHEESE FROSTING
4 oz. (1 stick) Butter, softened
8 oz. Cream Cheese, softened
3-4 T. Honey
1/2 cup Pistachios–coarsely chopped to garnish
Beat the softened butter and cream cheese together until smooth.
Beat in the honey, one tablespoon at a time. Mixture will be creamy smooth, and somewhat fluffy.
Spread onto split layer and top. Garnish with chopped pistachios.
Cocozelle Zucchinis, Yellow Crooknecks, and now, Buttersticks.
Thanks to our diligent garden, it’s been a squash-filled summer.
Are you familiar with Butterstick Squash?
New to our garden this year, these hybrids have dark green tips and deep gold bodies, with some green streaking. Similar to zucchinis, they grow long and straight. Unlike zucchinis, ( which can hide under vast stalks and leaves until they are baseball bats!) their bright yellow color brashly announces their presence, and readiness for picking.
The flesh is firm, with a delicate, almost nutlike flavor. Seeds are minute. Easily sliced into thin coins, batons, or planks, buttersticks are cooperative. They perform well in all manner of recipes.
This is indeed helpful, because, if you are like me, the quest for different summer squash dishes is a constant from June through September.
Such a tender squash can be eaten raw.
As I was considering a preparation, I recalled a certain post in the delectable blog, My Little Expat Kitchen created by Magda.
A Greek woman living in The Netherlands, she introduces her readers to specialty dishes from her homeland interspersed with other recipes using the fresh seasonal goods found in Holland. Her photography is stunning, and her engaging voice unmistakable in her fine writing. (She also has an abiding love of chocolate, with recipes to match.)
Magda had marinated raw zucchini slices, and layered them several planks high, each in a slather of ricotta-feta cheese mixture with lemon and dill. It was her Tower.
That post was over two years ago—but its simplicity and beauty stood out for me. Whenever you can prepare an exceptional dish without firing up the stove—well, that’s a huge benefit in the heat of August.
With her inspiration, and select ingredients on hand, I decided to make my version, Butterstick Crudo.
It didn’t take long to whip up.
Chevre, churned with olive oil, lemon, green onion, fresh oregano, and just a hint of honey, serves as both slather and marinade for the butterstick slices. I recently bought some local honey that has a light yet distinct floral taste. A scant teaspoon imparts a desired essence of lavender, without being too sweet, or overpowering.
Be sure to season with sea salt and cracked black pepper, to taste.
The mixture will be thin–that’s to be expected. After you lay out a row of thin squash planks, get a spoonful and guide a stripe of the chevre down the center of each one. Place another plank on top and repeat the process.
Mine are not towers–just three stories high.
On to the finishing touches:
Scatter more fresh oregano leaves,
Marigold petals–if you have them—give a distinctive pop
A quick squeeze of lemon, and
A drizzle of good olive oil over the dish…
Place in the refrigerator for an hour, if you would like the chevre to set up. The chilled butterstick stacks slice neatly.
But, it is just as delicious at room temperature. Eat with a piece of crusty bread to swipe up all the creamy dressing.
And, use any leftover seasoned cheese blend stirred into scrambled eggs, or spread on a piece of toast. So good!
BUTTERSTICK ZUCCHINI CRUDO
3-4 small to medium sized young Butterstick Squashes or Zucchinis
4 oz. Chevre
2 t. fresh Lemon Juice
1 t. Honey
2 t. Olive Oil
1 Scallion, cut into small pieces
1 heaping Tablespoon fresh Oregano leaves
Sea Salt and Black Pepper–to taste
Marigold petals–to garnish
Wash, dry, and cut of the ends of the squashes. With a sharp knife, cut lengthwise into thin (1/4″ thick) slices.
In a mixing bowl, place goat cheese, lemon juice, olive oil, honey, scallion pieces, and oregano leaves. Using a hand-held blender, process until smooth. Season with salt and black pepper, and mix a bit more. Mixture will be a little runny.
Lay out squash slices onto a serving platter. Spread each slice with seasoned chevre. Layer each with another slice, then more cheese mixture. Finish each with a final slice. Drizzle olive oil over the vegetables. Sprinkle with salt, black pepper. Garnish with fresh oregano leaves and marigold petals, if you like.
Refrigerate for about an hour to set.