Curried Butternut Squash and Pear Bisque

There is only one above us who truly understands.
But, he spent most of the day sulking, refusing to come downstairs.

And all due to my Thanksgiving menu.
I planned to start out with a simple, healthy soup. Whereas, my bitter half claimed that most soups are inedible, unless there's a pound of salt pork swimming in it.

So, I worked on a soup that would, hopefully, satisfy all, and disarm my soup Nazi.
I combined butternut squash with a sweet, juicy pear. The curry powder gave this creamy soup a spicy kick, while cutting back on the sweetness a bit.

The fish were specifically 'caught' for Mr. Manpants. But this deliciously-cheesy cracker made us all happy.
The recipe comes from my friend Susan. She cut her crackers into perfect little rounds. Check out her beautiful blog and recipe at Savoring Time in the Kitchen.

Btw, I omitted the walnuts in the recipe because my son dislikes nuts—but he still loves me. Ha. Ha.

In any case, the fish were cut with a cookie cutter and the markings were done with the edge of a 'pottery loop tool.'
(No, I didn't make that up. I work with sugar, so I've amassed many weird tools over time).

Serve this bisque topped with toasted squash seeds, crème fraîche, or cheese & walnut crackers.

Butternut Squash and Pear Bisque

3 tablespoons unsalted butter
1 large onion, thinly sliced
2 pounds butternut squash, peeled, seeded, and cut in 1-inch cubes
1 large pear, preferably Bosc, peeled, cored and roughly chopped
Kosher salt and freshly ground black pepper
2 teaspoons mild curry powder
6 cups rich chicken stock
1 cup heavy cream

In a 6-quart soup pot, melt the butter over medium heat. Sauté the onion, stirring often until soft and translucent, 5 to 7 minutes. Add the squash and pear, and season with salt and pepper.
Decrease heat to low, and cook, stirring occasionally until squash is soft and caramelized, about 15 minutes.
Add the mild curry powder, stirring for about 1 minute. Pour in the chicken stock and simmer until squash is cooked through, about 30 minutes.
Stir in the heavy cream and return soup to a simmer. Check the seasonings, and add more salt and pepper, if needed. In batches, carefully purée the soup in a blender, until smooth. Serves 8. Inspired by The Paley's Place Cookbook.

Well, the soup was enjoyed by all. One of many things I'm thankful for. But, what will we have tomorrow?

Another thing I'm thankful for. The good friends who continue to read this blog, and leave kind and encouraging comments (even though my posts are few and far between. Thank you for putting up with that).
And thanks to the readers whose visits are quiet, yet frequent. I thank you all!


Have a Delicious and Happy Thanksgiving!

Fallen on Chard Times

Unable to sleep last night, I tottered down toward the kitchen for a night owl special.

The once overflowing refrigerator was now a safe haven for a sad little apple, which had sat in there so long, it resembled a shrunken head more than a healthy snack.
Friends, you may think I’ll eat anything that isn't moving, but even I have my standards.

Upon further inspection, I squealed at the sight of a bowl of homemade ricotta and a jar of tomato jam. Things were looking up.

A few slices of homemade semolina bread, a pretty little silver spoon and butter knife (because nothing says CLASS more than a meal served with fancy silverware, while wearing J's camo pajama pants) and this midnight jamboree was now in session.
Unhinging my jaw like a boa constrictor, I proceeded to chomp into the bruschetta when...

“Hoo”

“Hmm. Probably just an owl.” I thought, trying to convince myself.“
Of course, I soon began to wonder, if owls are truly shy and elusive creatures, then what was that eerie sound just outside my kitchen window?
I turned off the lights and peered out the window. My mind was racing, conjuring up all sorts of creatures lurking amid the shadows in the nearby woods.

The lights flickered, then I heard it again,

“Hoo hoo”

Gracious! (Ok, so that's not exactly what came out of my mouth). I dropped the bruschetta. Ran back up to my room, still clinging to my butter knife, as if clasping onto the mighty Excalibur, and called it a (devil’s) night.

All in all, nothing was as interesting as Purry Mason's view out the window.

Anyway, please make the ricotta. Use it in the following recipes, or share it with your ghoul-friends.


Swiss Chard and Ricotta Crostata 
These were baked in an antique cast iron pan. But the recipe is meant to be shaped into a free-form tart. You could also bake this in a 9-inch pie pan.

Crust:
1½ cups AP flour
½ cup grated Parmesan
Pinch kosher salt
Pinch cayenne pepper
8 tablespoons (1 stick) cold butter, cut into ¼-inch pieces
4 tablespoons vegetable shortening, chilled

Filling:
Extra-virgin olive oil
2 cloves garlic, minced
Pinch crushed red pepper flakes
1 bunch Swiss Chard, stems removed, leaves cut into 1-inch lengths
2 leeks, white and light green parts only, cleaned and finely chopped
2 to 3 tablespoons water
Kosher salt
2 cups fresh ricotta
1 cup grated Parmesan
2 eggs
Pinch cayenne pepper
Egg wash: 1 egg, beaten with 2 tablespoons water

Crust:
Combine the flour, parmesan, salt, cayenne, butter and shortening in the bowl of a food processor. Pulse until it resembles coarse cornmeal. Sprinkle 3 tablespoons ice water over flour mixture. Adding up to a tablespoon of water and pulsing until dough just begins to come together. Gather dough into a ball and flatten into a 4-inch disk. Wrap in plastic and refrigerate for 30 minutes.

Filling:
Coat a large saute pan generously with olive oil. Add the garlic and crushed red pepper and bring the pan to a medium heat. When the garlic becomes aromatic, add the leeks and 2 to 3 tablespoons of water and season with salt.
When the water has evaporated and leeks are soft, add the Swiss Chard leaves. Season the leaves with salt and saute until they are soft and wilted. Remove from the heat and allow to cool.

In a large bowl combine the ricotta, Parmesan, eggs, cayenne and the Swiss chard mixture. Mix thoroughly. Adjust seasoning if needed.

Preheat the oven to 375° F.

To assemble:
Roll dough on a floured surface into a large circle about 1/4 to 1/8-inch thick. Transfer dough to a large sheet tray lined with parchment paper. Put the filling in the center of the dough leaving a 3 to 4-inch border. Fold the edges up around the filling. Brush the dough with egg wash and bake in the preheated oven until crust is golden brown, about 45 to 50 minutes. Remove from the oven and allow to cool 10 to 15 minutes before serving, to allow the filling to firm up for easier slicing. Serve hot or at room temperature. Adapted by a recipe from chef Anne Burrell.
Makes: 8 to 10 servings



I've been making ricotta cheese for a couple of years, and have tried vinegar, lemon juice and even buttermilk as the acid that separates the curds from the whey. They've all turned out excellent. The heavy cream adds a nice richness to the ricotta, but it's just as outstanding without it.

Ricotta Cheese

1 gallon whole milk
1 cup heavy cream, optional
6 tablespoons fresh lemon juice
1 teaspoon Kosher or sea salt *

In a large nonreactive saucepan pour whole milk, heavy cream, lemon juice and salt. Heat over medium-high heat and stir occasionally, making sure to cover the whole bottom of the pan. When the mixture reaches 180°F, remove pan from the heat. Cover and leave it in a warm spot (an oven with the pilot light on is fine) for 2 to 3 hours.

Line a large strainer with a thin piece of muslin, or several layers of cheesecloth (I prefer muslin because it is a durable, washable material, unlike cheesecloth). Set strainer over a large bowl and ladle the curds into the strainer. Refrigerate overnight to drain.

Discard the whey.  Keep fresh ricotta covered and refrigerated. Best if used within 2 weeks.

*If you plan on using fresh ricotta in desserts, do not omit the salt, just reduce it by half.



Tomato Jam

2 pounds ripe tomatoes, such as Romas, seeded, cored and coarsely chopped
1 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon freshly grated ginger
¼ teaspoon ground cumin
½ teaspoon ground allspice
1/8 teaspoon ground cloves
1 teaspoon salt
½ teaspoon red pepper flakes

Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat and stir often.

Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasonings. Cool and refrigerate until ready to use; this will keep, refrigerated, for several weeks.
Yield: About 1 pint. Adapted from a recipe by Mark Bittman.




Happy Halloween! And may this day find you all in "good spirits!"




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Cuban Papas Rellenas

“Mom! Look, I’m not sweating anymore!” shouted Mr. Man-pants, from the top of the stairs.

Needless to say, after battling nearly triple digit temperatures for about a month now, you can bet I was all ears. But his comment wasn't the only thing that got my attention.

As the boy walked closer, with an awkward gait and arms extended, it was the shellacked coating on his skin I found most intriguing.
Turns out, the shiny glaze was the result of rubbing a solid stick antiperspirant over his entire body. A bit peculiar, but resourceful, don't you think?

In any case, as soon as the boy went off to shower and deglaze, I felt a sense of relief, knowing that his sole intent was to keep cool, not to compete in a junior bodybuilding contest.

Mr. Man-pants' initiative was the exclamation point to my day, and I just had to tell you guys about it.

Speaking of exclamation points, have you ever had Papas Rellenas (Stuffed Potatoes)?

This is one of Cuba's most popular comfort foods. A spicy Picadillo is cradled in a cloud of creamy mashed potatoes, rolled in cracker meal, and fried until golden crisp.
Mom typically served these with Black Beans and Rice. But I often break with tradition and serve them with a salad, or with a cooling avocado sauce, similar to Mexico's Guacamole, minus the heat.

To make these, you may want to crank up the air conditioner, lose yourself to the happy sounds of the Orquesta Aragón while sipping a Cuban Mojito. Then, prepare to accept the plaudits from the grateful members of your family.

Papas Rellenas

2 pounds all-purpose potatoes, peeled and chopped
Salt and ground black pepper to taste
1 cup Picadillo (recipe follows)
1 large egg, lightly beaten
1 cup cracker meal, or fine bread crumbs
Vegetable oil for frying.

In a large pot, cook potatoes in salted water to cover until tender, 20 to 25 minutes. Drain well. Place them back in the pot over medium heat, and shake pot until remaining moisture evaporates.

Put potatoes through potato ricer. Season with salt and pepper, and allow mixture to cool enough to handle, about 30 minutes.
Take a handful of puréed potatoes and shape it into about a 3-inch ball.*
Make a well and fill with 2 tablespoons picadillo. Reshape into a ball; repeat with remaining potato mixture. Roll the balls in the beaten egg and then in the cracker meal. Place on a platter lined with wax paper, cover and refrigerate 1 hour.

In a large, heavy-bottomed skillet, or deep fryer, over medium-high heat, heat 2 to 3 inches of oil to 375° F. Fry a few balls at a time until golden brown on all sides. Do not fry too many at once, or the oil temperature will drop, causing the stuffed potatoes to get soggy and greasy, rather than crisp. Drain the balls on a paper towel-lined platter. Serve hot. Makes 10 papas rellenas.

Note: For the sake of accuracy, I use an ice cream scoop with 1/3 cup capacity.

Picadillo
You will end up with leftover Picadillo. You could serve it over white rice, make Cuban Empanadas, or freeze it for another time.

¼ cup olive oil
1 medium-size onion, finely chopped
1 green bell pepper, finely chopped
4 to 5 cloves garlic, finely chopped
1 teaspoon ground cumin
1 pound ground beef, chuck or rump
¼ cup dry sherry
½ cup canned crushed tomatoes, or tomato sauce
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 small potato, peeled and finely diced
¼ cup raisins*
½ cup pimiento-stuffed green olives, chopped
1 tablespoon drained capers, optional

In a large frying pan, heat the olive oil over medium heat, add the onion, bell pepper, diced potato and garlic. Cook, stirring for 10 to 15 minutes. Add the beef and cook, stirring until brown, breaking up any large chunks. Drain off excess fat.
Add the dry sherry, tomato sauce, cumin, salt and pepper. Cook, uncovered, over medium heat for 15 to 20 minutes.

Add olives, raisins and capers to the meat, and simmer the picadillo until most of the liquid has evaporated. You want the mixture to look moist, but not soupy. Adjust seasonings, to taste.

*Raisins play an important role in the classic Picadillo, but mom has already forgiven me for not liking them, particularly in savory dishes, so I omit them. Feel free to do the same.


Serve Papas Rellenas with the classic Cuban cocktail, the Mojito.

Mojito

Several sprigs of yerbabuena or American mint*
1½ teaspoons sugar, or to taste
Juice of 1 small lime
½ cup crushed ice
1½ ounces Bacardi light rum
1 cup club soda

In a highball glass, gently crush the mint leaves with a wooden spoon to release their oils. Combine the mint and remaining ingredients, except for the club soda. Stir in enough club soda to fill the glass. Makes 1 drink.

*If you can get a hold of Chocolate Mint, use it here.

I hope you'll forgive me for being gone so long. I have no excuses. My son's vacation is drawing to a close, and I've been spending a lot of time with him. I've also been painting and refinishing a few pieces of furniture, trying to work up the courage to make a slipcover for my sofa, cooking very little, and eating out a lot, just to keep cool.

And here's my latest distraction, meet gray tabby, Mason.
I know, right? How can that sweet little face be any trouble?

Mason is 4 months old. He carefully selected us from the herd of onlookers at our local humane society.
His hobbies include: sleeping; kamikaze-ing himself onto my head when I least expect it; sleeping; pestering our feline matriarch, Puddin' between naps; greeting humans by ramming his head against theirs, and sleeping.
But, his favorite pastime is letting his inner-kitty loose at around midnight—when the humans are sleeping!

Give him a high-four, will you!


Happy weekend.



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Romantic Home

Zucchini Basil Soup

This time of year, some gardeners will become embroiled in a battle with the mighty zucchini.

Dare to blink, and this unassuming summer squash will spread faster than a vicious rumor—if you're lucky.

Are you ready?

Then hold on to your bounty, my friends, because here's a plan of action to turn this prolific vegetable into soup. A damn good soup!

For this recipe, I try to use zucchini that are small to medium in size, and save the torpedo ones for baking. Or, for chasing away the neighbor's dog, who will happily trot over to my side of the fence to drop the occasional bomb. Dat dawg will heed most commands, except for, "SIT!"
One command he's determined to misconstrue. But I digress.

This delicious summer soup can be served hot or cold. In bowls, coffee mugs, hollowed out  zucchini cups, or any way you like.
Just make it and share it with your neighbors, though you may not want to.


Zucchini Basil Soup

4 cups thinly sliced zucchini
1 medium onion, chopped
3 tablespoons butter
4 cups chicken stock, preferably homemade
1 cup half & half
1 tablespoon finely chopped fresh basil
3 tablespoons fresh lemon juice
½ cup freshly-grated Parmesan, optional
Salt & pepper to taste

In a large saucepan, sauté chopped onion in butter until soft and translucent. Add zucchini and chicken stock. Cover and simmer for 30 minutes.
Add the rest of the ingredients, and purée right in the pot using an immersion blender (If you're using a tabletop blender, be sure to cool soup slightly before blending). Heat to simmering and serve. Yield: 4  servings.


I served the soup with Frico. Croutons made from day-old bread, and even homemade  cheddar crackers are good too. I will post the latter soon.

Frico

8 ounces of Parmesan, finely grated
1 tablespoon flour
1 teaspoon fresh thyme or rosemary, optional

In a bowl, combine the parmesan and the flour. Heat a medium, nonstick skillet over medium-low heat.
Sprinkle 1 tablespoon of the mixture into the pan to form a 4-inch circle.

Sprinkle lightly with herbs, if using, and cook for a few minutes, until cheese melts. Turn cheese over and cook the other side for about a minute, or until it  begins to take on color, but is still flexible. Cool frico over a rolling pin to shape.



Here's another favorite, to help you embrace the resistance, Zucchini Pancakes. Because it's been said, one of the most time-consuming things is to have an enemy.



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Asparagus Butter Risotto with Shrimp

Once upon a time there was a young boy, known as Mr. Man-Pants, who maintained a typical child's view toward vegetables.
His reason for avoiding most green foods? He feared he would "catch normal."

Well, I fainted dead away when, after years of trials and tribulations to get the boy to eat right, I noticed him happily packing away this, unquestionably emerald-green risotto, into his cheek pouches, without so much as a hissy fit, whining or crying — from me.

Finally! We have emerged victoriously from his Frankenfood phase, and wanted to share this highly momentous occasion (and the recipe) with you.

I've been making this dish for quite a few years, so I've had the opportunity to play with it a bit. For example, I've substituted spinach, and sometimes mint for the basil, with good results.
But let it be known, basil still trumps all other variations.

Asparagus Butter Risotto with Shrimp

4 tablespoons butter, at room temperature
¾ pound asparagus, stems peeled, chopped and blanched, tips set aside
½ cup chopped basil leaves
3 garlic cloves, chopped
1 leek, chopped
1 cup Arborio rice
½ cup white wine
4 cups Chicken Broth
16 large shrimp, cleaned, deveined, and roughly chopped *
1 cup freshly grated Parmesan cheese
1 teaspoon kosher salt
½ teaspoon ground black pepper

Basil or Rosemary sprigs, for garnish, optional

To make the asparagus butter: Place 3 tablespoons butter, the warm asparagus stems and the basil in a food processor fitted with a steel blade, and purée.

To make the risotto: Place a large, non-reactive stainless steel, nonstick or copper lined saucepan over medium-high heat. When the pan is hot, add remaining tablespoon butter. Add the garlic and leek and cook until soft, about 7 to 10 minutes. Stir in the rice until well coated.

Add the wine and cook until absorbed. Add 2 cups Chicken Broth, 1 cup at a time, stirring with each addition, until all liquid has been absorbed, about 10 minutes. Add remaining 2 cups Chicken Broth, cook until the liquid is absorbed.

Add the asparagus tips, the asparagus butter, Parmesan cheese, shrimp, salt and pepper, stirring after each addition. Cook for 4 to 5 minutes, or until the shrimp turns pink and is just cooked through. Serves 4. Adapted from: The Figs Table by Todd English.

*Sometimes, I slow roast the shrimp whole, skewered with Rosemary sprigs, but this is, somewhat, for aesthetics.

Btw, the asparagus butter is also delicious over pasta, or polenta. Enjoy.


Before I sign out, let me introduce you to some of my tenants. Coo.

Judging by mama dove's expression, it was made perfectly clear that she would've pecked my head hollow, had I come any closer to her baby. So I respected her space, knowing the photo wouldn't be very clear.

Say Blogger, when will we be getting a HUG button?




I'll be joining:

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Beth Fish Reads' Weekend Cooking

Butternut Squash...

...or, Cucurbita Moschata, as most kids refer to it...




"Is that my favorite pumpkin bread I smell?" he asked, as he foxtrotted into the kitchen.

"Uh-huh."  I craftily replied, as the fires of Hell consumed me.

You see, in an attempt to convince the-one-I-hold-dear to admit fresh Butternut squash was  better than canned pumpkin,  I baked his favorite "pumpkin" bread...with some minor changes.

In deference to my die-hard Peter Peter Pumpkin Eater, I finally confessed to substituting Butternut squash, while ranting  about its many virtues.
Well, it didn't really take that much convincing. And after that first bite,  he tuned me out, his eyes gently rolled back into his head, and I declared victory.

In any case, I'd be remiss if I didn't suggest serving the warm bread with Cinnamon Honey Butter from Fly Through our Window.
And please, do not eat this while standing, or your knees may buckle. It is that good.

Some were baked in canning jars, to give away as gifts. Yeah.

Others were baked into loaves, paired with that spicy butter I told you about.

Butternut Squash Bread with Pecan Streusel Topping
Yield: 2 loaves or 36 muffins.

Bread:

1½ cups pecan pieces
¾ cup vegetable oil
3 cups sugar
4 large eggs
2 cups butternut squash purée
½ cup water
3 cups AP flour
2 teaspoons baking soda
1½ teaspoons ground nutmeg
1½ teaspoons ground allspice
2 teaspoons ground cinnamon
1½ teaspoons ground cloves
½ teaspoon salt

Topping:

½ cup firmly packed light brown sugar
¼ cup (½ stick) butter, room temperature
2 teaspoons ground cinnamon
½ cup AP flour
½ cup toasted pecan pieces (see above)

Preheat oven to 350° F. Arrange pecans on a baking sheet, toast them for 7 to 9 minutes. Reserve ½ cup of pecans for the topping.

In a large bowl, combine the flour, baking soda, spices and salt. Set aside.
Grease two 9 by 5-inch loaf pans, or 36 standard-size muffin cups. Whisk the oil and sugar in a large bowl. Add the eggs, butternut squash purée, and water and whisk until well combined. Stir in the flour mixture, adding 1 cup pecan pieces last. Divide the batter between two loaf pans.

To make the topping:

With your hands, work the sugar, flour, butter, cinnamon and the reserved ½ cup pecans in a bowl until combined. Sprinkle topping over the loaves.
Bake loaves for 1 hour, or until a toothpick inserted into the center comes out clean. Bake muffins for about 25 to 30 minutes.  Adapted from The Pastry Queen, by Rebecca Rather.


Cinnamon Honey Butter

2 sticks (8 ounces) softened butter
1 cup confectioner's sugar
1 cup honey*
2 teaspoons ground cinnamon

Using the whisk attachment in your mixer, blend all ingredients until  smooth and has an even consistency. Occasionally scrape down the sides of the mixer with a rubber spatula to ensure even mixing.

*I only used 1/2 cup honey.



While looking for ways to use up this winter squash, I came across another dessert I'd like to share with you. Dulce de Zapallo, or, Candied Butternut Squash in Spiced Syrup from Laylita.
This dark, rich, luxed out dessert with a spicy syrup  is  somewhat similar in taste to its  American cousin, the pumpkin pie. But with fewer side effects inflicted by the traditional   pie crust.

Check out Laylita's blog for recipe and tempting photos.



This was served with  Butternut Seed Brittle,  and queso fresco.

P.S. Laylita chose Piloncillo in this dessert. And so did I. 
Piloncillo is a wonderful, caramel-y, unrefined sugar,  more flavorful than brown sugar. It comes in blocks, and cone shapes, and can be found in Mexican and Latin American markets, or, ordered online.



I dare say candied Butternut squash is better than a  backstage pass to Deff Leppard. 

Regardless, one of these days,  Joe Elliott, will show up at my door, with a restraining order flowers in his hand. Oh, rapture!

Mucho Gazpacho

As a kid, there were two things I hated, tomatoes, and my fifth-grade Math teacher (whose name escapes me. Although I'd be inclined to call her an ill bred, blustering old windbag . . . if I knew what that meant).

Anyway, I have since recovered. And today...I love tomatoes.

I've been guzzling this refreshing liquid salad by the gallon. It's helped get me through a very busy, very hot summer.
This soup has also given me enough fuel to keep up with Thumper, about 15 to 20 MPG.
Your mileage may vary.

I prefer this soup smooth, rather than chunky. Some chefs would probably toque-slap me for pureeing Gazpacho until homogeneous. They would insist I carefully cut several pounds of tomatoes, cucumbers and onions, by hand.
Ha Ha. Those wacky culinary experts.

Well, I denounce their rigid ways. And I suggest you do the same. Prepare this soup whichever way you like.

Gazpacho

2 pounds Roma tomatoes
1 red bell pepper, cored, seeded and chopped
1 English cucumber, peeled and chopped
1 small red onion
1 small jalapeño, seeded and chopped
2 tablespoons sherry vinegar
2 cups tomato juice
¼ cup Italian parsley
Juice of one lime
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

Topping suggestions: crabmeat (my choice), shrimp, diced cucumbers, tomatoes, red onions, sliced avocados, and the list goes on.

Place all ingredients (except toppings) in a blender, or food processor, and purée until smooth. Transfer to a bowl, or pitcher, and refrigerate until very cold, 4 to 5 hours. Makes 6 to 8 servings.



By the way,   I didn't limit my Gazpacho consumption  to the traditional ingredients. I found this dessert-y Gazpacho in a book by a favorite cookbook author, which includes summer berries, as well as a variety of tropical fruits that would make Carmen Miranda chica-chica-boom-chica-boom-boom back to stardom.
Of course, she's no longer with us, but if she were...well, that'd be downright creepy.


Again, I puréed all the ingredients in this soup. Topping each serving with homemade strawberry, kiwi and mango sorbets.
If you want to try making Mango Sorbet here is a really good one from a few years back.
And while I'm not one to over-hype things, I will say that if you try this soup, all your dreams will come true ;-Þ

Exotic Fruit Gazpacho

1-1/2 cups water
3/4 cup sugar
2 pints fresh strawberries, hulled
1 pint fresh raspberries
2 tablespoons fresh lemon juice
2 tablespoons finely chopped mint
1 mango, peeled and diced
1 papaya finely diced
1 kiwifruit, peeled and diced

Garnish with:
Fruit sorbet and fresh mint leaves

In a medium saucepan over medium heat, combine the water and sugar. Simmer until sugar dissolves. Reserve.

Set aside 1/2 pint of the smaller strawberries for garnish and combine the rest with the raspberries and lemon juice in a blender or food processor, fitted with the metal blade.
Purée them until smooth. Strain the mixture into a large (non-aluminum) bowl, and add the reserved sugar syrup and chopped mint. Mix well, cover and refrigerate for at least 2 hours.

To serve, dice the reserved strawberries. Ladle soup into 6 shallow soup bowls, then arrange the fruits on top. Place a scoop of sorbet in the center of each bowl and garnish with fresh mint leaves. Serve immediately. Serves 6.
Adapted from: The California Cook, by Dianne Rossen Worthington.




With a nod to Spain and its wonderful cuisine, I'm also including my recipe for a buttery, crumbly cookie, similar to shortbread, called, Polvorones. I think these cookies complement the fruity Gazpacho very well.
And I should confess that, where I'm from, Polvorones are made with lard!
Sorry, I don't normally use that kind of language.
However, you'll be happy to know I broke with tradition by using a combination of butter and shortening.

Polvorones

½ cup unsalted butter
½ cup vegetable shortening
1 cup granulated sugar, plus more for dredging
2-¼ cups AP flour
1/4 teaspoon salt
2 teaspoons vanilla extract

Preheat oven to 350°F.
In a large mixing bowl, beat shortening and butter, the sugar and salt, about 3-5 minutes. Add flour, all at once, and gently blend, just until dough starts to cling together. Shape tablespoons of dough into balls. Roll in granulated sugar, and, with your thumb, make a slight indentation in the center. Place cookies on parchment lined baking sheets  1½-inches apart. Bake for 20 to 25 minutes.  Polvorones should be pale in color
Makes  4½ to  5 dozen cookies.




In other news, Thumper started Middle School this year. No, I will not cry.
But here's a photo of my precious little playmate  which pretty much sums up my feelings at the moment...

Let me also take this opportunity to apologize to my foodie brigade, for having disappeared for four months. 
There were some health issues within our family, and amid the chaos, our beloved pet Louie passed away. This was two months ago, and I miss him.

This Boston Terrier, will forever remain the most amazing little friend I've ever had the pleasure of knowing, and sharing pizza with.

He was so intelligent, I know he could've balanced our checkbook if we let him. But, he was head over heels in love with a Boxer next door, so he couldn't be fully trusted with our finances.

But I know my furry baby is happily gallivanting somewhere up in Heaven with Socks, our tuxedo cat.
Needless to say, these were some of the reasons I hadn't felt motivated to blog, but that's slowly changing. Besides, I've missed you all, and couldn't stand being away much longer.


Here's an older " picture of  our gentle coach, "training" Thumper for the 2007 skateboard championship.

Who's a good boy!?!

Gumbo, and National Pig Day

Apparently, my order for a brief, mild winter got lost in the shuffle. So, while I wait for winter skies' shade of ugh to lift, I'll console myself with this stew. More precisely, Cajun Seafood Gumbo.



This dish originated in Louisiana, and it is a deliciously thick and spicy pool of shrimp, crab, and my favorite vegetable, andouille sausage.



However, the heart and soul of this Gumbo is the roux.

Wait! Come back!

This is not the whisk-until-your-arm-falls-off roux you've heard about. This roux goes from blah to a rich, chocolate brown in 20 minutes.
O,'tis true. And haven't I always told you some version of the truth?



Whether you use seafood, chicken, beef, pork, or vegetables, this dish will satisfy. Fact.
And, as is the case with most soups and stews, Gumbo will taste even better the following day.

Seafood Gumbo

2 medium onions, finely chopped (about 2 cups)
1 medium green bell pepper, chopped (about 1½ cups)
2 small stalks of celery, trimmed and chopped (1 cup)
2 tablespoons chopped garlic
1 teaspoon salt, or more to taste (add additional salt only toward end of cooking)
1 tablespoon ground black pepper
½ teaspoon cayenne pepper*
1 tablespoon dried thyme, or 2 tablespoons fresh thyme
1½ teaspoons dried oregano, or 1 tablespoon fresh
2 tablespoons fresh basil
¾ cup canola oil
1 cup AP flour, or more if needed
5 to 6 cups homemade fish stock, but chicken stock will do**
1 pound andouille (or other spicy sausage), sliced
1 pound crabmeat
2 pounds shrimp or crawfish
Cooked rice

In a Dutch oven, brown the andouille sausage, or meat of your choosing. Remove the sausage from the Dutch oven, and set aside.

To make the roux, heat the canola oil in the same Dutch oven over medium-high heat. When oil is hot, add the flour. Whisk constantly, until roux reaches a dark brown color, resembling chocolate buttercream. The whole process will take about 20 minutes.
When the roux is dark and thick, add the vegetables and spices. Stir for a few more minutes to soften vegetables.

Stir the fish (or chicken) stock into the roux and vegetable mixture. Bring to a simmer. Add the sausage, and simmer with the pot mostly covered for about 1 hour.
Gently stir in the crabmeat, and shrimp (or crawfish) during the last 3-5 minutes of cooking.

*You can substitute Kielbasa for the spicy Andouille sausage. If using the former, you might want to increase the cayenne pepper. But taste first, before adding more heat.

**Introduce flavor whenever possible. If you're out of fish stock, use chicken, or vegetable stock.

"Water? Never!" Marysol cried, recoiling in horror.

Adapted from the River Run Cookbook by Jimmy and Maya Kennedy.



Btw, did you know March 1 is National Pig Day?
My sources (Google) tell me this is an event most often celebrated in the Midwest.



...and this is what my Hamrietta thinks about this holiday...



Preach it, sister!

The Stinking Rose

You can just about imagine my reaction when I learned that Kim Alexis’ diet regimen included garlic. It was, "Who?" "What?"

Well, I heard it from a friend of a friend, of a friend's cousin, twice removed...so it must be true. Apparently, the 80s supermodel is a big advocate of the Italian perfume, and routinely consumes copious amounts of garlic.

If I had only known that garlic was the crucial component in Alexis’ perfect face and body, I would’ve grown my own stinking garden 30 years ago.

Of course, I’m only kidding. It's a well-known fact that, I too, could’ve been a thupermodel...if I had longer legs, flawless features, and the appetite of a fruit bat.

But no. Instead, I opted to be a work in progress.
But I will never denounce garlic! And this creamy, garlicky soup with just a gentle kick from the cayenne pepper is one way I procure my intake of the pungent lily.
I urge you to make it, soon.




Roasted-Garlic and Gorgonzola Bisque
Serves 6.

2 tablespoons olive oil
30 whole cloves garlic, about 3 bulbs
¾ cup dry sherry
¼ cup brandy
4 Yukon gold potatoes, peeled and diced
1 quart chicken stock
¼ teaspoon cayenne pepper
1 cup heavy whipping cream
6 ounces Gorgonzola
Salt & Freshly ground black pepper

Heat oil in a large saucepan over medium-low heat. Add the whole garlic cloves to the pan, decrease the heat to low, and cook until cloves are tender, 10 to 15 minutes.

Carefully add the sherry and brandy, increase the heat to high, and reduce the liquid by half, 2 to 3 minutes. Add the diced potatoes and chicken stock. Cook until the potatoes are tender.

Purée with a handheld blender, or in batches in a blender or food processor. Return soup to the pan, and add the cayenne pepper and heavy cream. Cook over low heat until the cream almost comes to a boil. Whisk 4 ounces of the cheese into the soup. Season to taste with salt and pepper.

Serve the soup, topped with the remaining Gorgonzola. The one pictured below was my serving, which I topped with hot sauce. I like heat.
Adapted from Caprial's Bistro-Style Cuisine.



I sometimes serve this soup with plain crostini, or bread sticks, using a basic pizza dough for the latter. I used kitchen scissors to snip Vs at one end of the breadsticks to create the "wheat sheaf."



But hey, this time of year, the Bread Leaves would also be a nice touch.


I'd like to wish you all a very Happy Thanksgiving!
May your turkey be plump and your waistline plumper, if only for one day.
It is Thanksgiving, after all.

Spinach Ravioli with Sage Butter Sauce

It’s been a while since I’ve made this family favorite. It’s a dish that makes me wish I were Italian. It never fails, every time I make it, I envision myself in a sunny Tuscany kitchen, with seven kids running around … none of which are mine, because, let’s face it, I’m a traditional Italian, therefore, a virgin.
Look, as disturbing as this thought bubble may seem, it is still my thought bubble, ok?

So, there I am, all decked out in my flour-y apron, paired with the stereotypical black, orthopedic shoes, which only help to accentuate the sexy nylon hose, neatly rolled around my ankles, while wrestling an unruly mass of pasta dough, preparing the following Italian feast.



...and now, for my talent portion...I give you, Sage. The Sage I grew with my two little hands.The Sage I rescued last Fall by bringing it into the house. The Sage that is presently blooming, under my care. In February. Somebody catch me!

Ker plunk!



Spinach Ravioli with Sage Butter Sauce

Fresh Pasta

2 cups all-purpose flour
½ cup Semolina
½ teaspoon salt
3 large eggs, lightly beaten with 1 teaspoon olive oil

In food processor, pulse first three ingredients together. Gradually pour in the egg mixture and process until it just starts to gather into a ball. Wrap and keep refrigerated until filling is made.

Ravioli Filling

10 ounces of spinach, washed and stemmed
1 pound whole milk ricotta
3 ounces of mascarpone *
1 large egg
3 ounces of grated Parmigiano-Reggiano
Pinch of nutmeg

Cook the spinach in a large pot of boiling, salted water for 30 seconds.
Drain thoroughly. Set aside to cool a bit. Squeeze as much liquid as possible from the spinach, and finely chop.
In a medium bowl, combine the ricotta, mascarpone, egg, Parmigiano Reggiano, and nutmeg, until smooth. Fold in finely chopped spinach. Season with salt to taste.

Bring the pasta out, and place a bowl over it to keep from drying out while you work.
With a pasta machine or rolling pin, roll out the pasta dough as thin as possible.
I used a KA pasta attachment. I initially fed the pasta through the machine at its widest setting and ran it through to #5. I feel this is thin enough for making ravioli.



Cut the dough into 4 sheets, measuring 6 inches by 18 inches. Using a small ice cream scoop, I placed a row of filling down the center of 2 pasta sheets, spacing the filling 2 inches apart.



With a skinny, artist brush, brush around the filling with water. Quickly cover the filled pasta sheets with the two remaining pasta sheets. Press around each mound of filling, sealing the pasta sheets together. Using a ravioli cutter, or 2 ½” round cutter, cut out the ravioli. Place ravioli on a plastic wrap lined baking sheet, which has been floured generously. Sprinkle with AP flour or semolina and refrigerate until ready to cook.

Sage Butter Sauce

3 tablespoons shallots, minced
½ cup dry, white wine
½ cup heavy cream
½ cup chicken stock
1 tablespoon lemon juice
4 tablespoons butter
2 teaspoons minced fresh sage
Salt & Pepper to taste

Sauté shallots in 2 tablespoons of butter, about 3-5 minutes. Add white wine, heavy cream, chicken stock and lemon juice. Simmer until sauce is reduced by half. Gently whisk in remaining butter, one tablespoon at a time, stirring constantly. Adding butter only until the previous addition has completely melted. Add sage. Salt and pepper to taste.

Cook the ravioli in a large pot of boiling, salted water, about 5 minutes, or until they rise to the surface. Drain well. Transfer ravioli to a serving bowl and sprinkle lightly with salt. Pour the sage butter sauce over the ravioli and sprinkle with as much Parmigiano-Reggiano as your little heart desires. Serves 6.



*If mascarpone is not available, substitute with Philadelphia Cream Cheese.

I often serve this with either Semolina or Olive bread. Old picture below; face palming.



Btw, this makes a lot! Non ti preoccupare, this also freezes quite well. Buon Appetito!