Boxing Day at the Beach

What is Boxing Day? According to Wikipedia:

Boxing Day is traditionally a day following Christmas when wealthy people in the United Kingdom would give a box containing a gift to their servants.Today, Boxing Day is better known as a bank or public holiday that occurs on December 26, or the first or second weekday after Christmas Day, depending on national or regional laws. It is observed in the United Kingdom, Australia, Canada, New Zealand, and some other Commonwealth nations.

It's not traditionally celebrated in the US except to call it "the day after Christmas" where you give people who deliver boxes a fifth of Scotch.

I'm sure there are many other definitions and traditions that go along with this multi national holiday but I think I just found my favorite one today in my dear old hometown of Ventura.

The Jolly Oyster set up shop in the parking lot of the Buenaventura State Beach off of Harbor Boulevard some time ago. And like the meat market I mentioned a while back, I have been meaning to get there forever...but of course work and life get in the way of most fun things I want to do. Finally today worked....

A dear friend and fellow foodie helped to organize a casual day down at the Jolly Oyster on Boxing day to help celebrate the day with the owner who hails from the British Isle and let me tell you....I kind of want to adopt this holiday for myself

The Jolly Oyster sells a few different varieties of oysters in the shell, mussels and clams. You have to shuck or cook everything, but fortunately they sell the shucking knives (and have band-aids for those of us who slip!), there are are a few picnic tables and multiple barbecues surrounding the space so you have plenty of opportunity to spread out, cook and snack if you don't want to just take them home to eat.

It was a great turnout with families and groups of friends barbecuing and shucking for hours on end....A few bottles of bubbles later, some bread and cheese and my friends and I kind of shut the place down while taking the last few oysters they had on hand.

If you like oysters at all or have an interest in learning about them or trying them for the first time with someone who is knowledgeable, personable, funny and has an infectious passion for what he is growing, selling and shucking this is THE place to go. 

All you need is an oyster knife, cocktail sauce or ponzu (or mignonette if you are fancy pants), some lemon and hot sauce and an honest love for the wonderful simple things in life. It is the middle of December and we were sitting at the beach in the sun sipping champagne and slurping oysters, how much better can you get???

Please go visit them and enjoy as much as we did!

www.thejollyoyster.com

A Christmas Dinner Party.....

Alternate titles for this post were "Why I need a dedicated photographer" and "Bon Appetit makes it look so easy!"

Last week I found out one of my best friends was coming in to town for the holiday weekend and we were making plans to go out on the town to celebrate, when one thing turned in to another and all of a sudden I was having a dinner party at my house for 8 people. No big deal right?

Except as I mentioned in my last post I've been living off of leftovers, takeout and food from moms house for a while. In the fridge was 4 carrots, a bunch of celery and about 8 mushrooms that were about to be no bueno. With nothing as a foundation for a meal I was all over the board as to what the heck I should make. With 8 people I knew I could get away with something a little fancy, but not overextend my wallet and spend 8 hours in the kitchen. Fate was on my side when I found bone in short ribs at the market and after a few searches on google and epicurious I came up with a recipe that sounded like it fit the bill.

I cleaned the house, set the table with a very Martha Stewart like setting, set the ribs to marinate and chopped and diced like mad to get things going so that I could sit back and relax when my guests arrived instead of staying chained to the stove. And wonder of wonders I managed to sit down and have a glass of wine a half hour before Clover got to the house.

But I took one picture of the food. Hence the need for a photographer.

This is the short ribs after a quick sear to get the outsides caramelized.

But even though I didn't get a whole lot of food pics, I managed to get a few good ones of my friends who thoroughly enjoyed the dinner I made along with copious amounts of wine and loads of conversation and laughs.

Bon Appetit magazine will do a dinner party article every once and a while and the photos always show a relaxed host (with perfect makeup and hair of course) with a glass of wine in hand casually chatting with their guests in a perfectly manicured backyard or gorgeously appointed kitchen with seating for 12 not including the bar with which to watch over the cook. Then there is a multiple course meal with appetizers that they seemingly "threw" together.

It's a little different in my house.

I have a lovely kitchen that will accommodate exactly 3 people as long as no one moves, a dining room table with 6 chairs so we use patio chairs when more than 6 are here. The backyard is great when weather  agrees with us, but in the winter it confines us to the living space which gets a little crowded and a little loud.  Dishes abound and the whole place looks like a tornado hit it after I have people over.

But damn we have fun!

These two recipes were perfect for a crowd because of the make ahead factor, and the fact that I had very little leftover speaks to the sheer awesomeness of the meal. After begging and pleading from my friend Mandy I got myself on the computer and am going to share with you a new favorite.

Please enjoy, I hope your holidays were as happy as my own!

Stout Braised Short Ribs

Adapted from Gourmet Magazine

1/4 cup packed Brown Sugar

1 tablespoon Smoked Paprika

1 teaspoon Curry Powder

2 teaspoons Ground Cumin

2 teaspoons Ground Pepper

2 teaspoons Salt

1 teaspoon Dry Mustard

4 to 4 1/4 lb Bone in Beef Short Ribs

2 Medium Leeks (white and pale green parts only), chopped (2 cups)

3 tablespoons Olive Oil

4 medium Carrots, chopped (2 cups)

3 Celery Ribs, chopped (1 1/2 cups

1 Fennel Bulb, Chopped

2 Bay Leaves

3 Roma Tomatoes, Chopped

1/4 cup chopped Garlic (5 to 6 large cloves)

1 3/4 cups Beef Broth (14 oz)

2 (12-oz) bottles Stout such as Murphy's or Guinness

1/4 Cup Molasses

Preheat oven to 375°F.

Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined.

Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, uncovered and chilled, at least 1 hour....I would do more if you have the time.

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.

Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about 1 minute per side. Transfer meat to a large plate, then add leeks, carrots, celery, fennel and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, 1 minute.

Add broth, beer, molasses and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours.

Skim off excess fat from surface of sauce and reduce sauce, thicken with slurry or roux if needed or desired, correct seasoning with salt and pepper.

Porcini Mushroom Risotto

Makes enough for 8-10 side dish sized servings

1 medium Onion, diced

2 T Butter

2 packages Dried Porcini Mushrooms, Reconstituted  in 3 cups hot water, chopped

Reserve 1 Cup of the porcini mushroom liquid

16 oz Arborio Rice

1 Cup Dry White Wine

5-6 cups Chicken Stock

3/4 C Shredded Parmesan Cheese

2 oz Goat Cheese

Salt & Pepper to taste

Melt butter in a large pot and saute onion until its soft. Add rice and stir for a few minutes over medium heat. Add wine and stir until all wine is absorbed. Add in 1/2 cup of porcini liquid and 1/2 cup stock and stir until absorbed. Add in mushrooms, remaining mushroom liquid and a little broth. Repeat and repeat and repeat with stock in 1/2 cup increments. Stir the whole time and cook until rice is tender and creamy. Adjust seasoning with salt and pepper.

At this time you can take it off the heat and hold until you are almost ready to serve. Add in the cheese and heat through before serving.

Wanted: Someone to help me eat all this food

I'm pretty sure I should win a prize for this last weekend. In terms of culinary skill and stamina I definitely put my best food forward and with one exception (the garlic bread was just a litle "crispy") I made a whole lot of really awesome food. And I am not exaggerating about the "whole lot" thing!

Friday night I made more jam....this time it was plum and it is once again damn good. Plus I got all "Martha Stewart" on myself and decorated the jars oh so cutely. But jam making isn't a short process so after hours of cooking, canning, sterilizing and cooling (all while sipping my vino), my writing at the very end was a little "off". That jar went to mom since she will love me no matter what. 21 jars later....and a loaf of zucchini bread.....and chili to freeze for lunch leftovers.

Saturday morning I woke and immediately hit the ground running....marinate the chicken, slow roast the ribs, clean the house for a day with my wonderful friends. Entertained a bunch of awesome adults and a bucket of the cutest darn kids in the afternoon....my friend Catrina made this dessert.....

Which is seriously my new crack. No joke. It is basically ice cream sandwiches, Cool Whip, chocolate sauce and heath bar crunchies. So simple but it really has to be one of the best summer desserts possible. And SO easy!

Leftovers from Sunday include about a whole chicken, a few ribs, a couple cobs of corn and two pieces of ice cream crack. Guess which one I am not willing to share.

And then I found a NEW brand of food crack on Sunday morning while preparing for the last shindig at Clover's house.

I am calling it OMG Macaroni and cheese. Because seriously? Oh my God.

My friend Tiffany tells me this is her favorite recipe...but she only uses the base and then pretty much does whatever she wants to to make it awesome. Including quadrupling the cheese. No typo there friends, that would be 4X the cheese. Hence the OMG factor.

As in the recipe calls for 8oz and she adds 2 POUNDS!!!!

This is what a pound and a half looks like....remember this is all going in one 13x9 pan.

I'm not sure where the noodles fit in to this whole situation, but I made it work,

That would be Goat Cheese, really good melty Gouda and Irish White Cheddar. And the whole pan gets crowned with a heaping portion of Asiago cheese and buttery bread crumbs.

Four servings were had by one attendee (we won't mention his name of course)....and Uncle Pip who rarely praises anything actually grunted and went back for seconds. Grudgingly of course.

I have a small container left here because I over estimated my pan and let me just tell you...I am hoarding this stuff!

And if this over the top crazy gut bomb wasn't enough to send my ass back to the gym I had to go and make dessert too.

Beauteous strawberries from the Channel Islands farmers market were sweetened with a little sugar to be thrown on top of indulgent shortcakes to round out my All American weekend. And as always I had to throw in a frigging monkey wrench and do things different because I can't just be normal like everyone else in the world.

So I created a buttermilk lemon curd with which to offset the uber sweet and rich flavors of the strawberry shortcake. It really worked, tart and tangy-it was a perfect foil to the berries and cream. I was proud to say the least.

Last but not least I am only making mention of the entree that Clover blessed us with on Monday. I am going to wait to share the recipe until I actually make it as I have to give you the whole experience. But I will share with you the title....

Chicken Skewers with.....

Bacon Paste.

I'm telling you, this needs it's own blog post because it is bloody brilliant. More to come. Promise.

I hope you all had as wonderful a weekend as I did celebrating our Independence with your friends and family!

OMG Macaroni & Cheese

Adapted from Food Networks "Super Deluxe Macaroni & Cheese"

8 T Butter, divided

4 T Flour

2 C Whole Milk

8 oz Irish White Cheddar, shredded

8 oz Holland Gouda , shredded

8 oz Goats Cheese

1 C Heavy Cream

Salt & Cayenne Pepper to taste

3/4 Pound Macaroni, cooked and drained

8 oz Asiago Cheese, shredded

1 1/2 C Panko Bread Crumbs

Preheat oven to 350 degrees F. Meanwhile, melt 4 tablespoons of the butter in a non-reactive saucepan. When bubbly whisk in flour and cook for a couple of minutes, stirring every now and then. Slowly whisk in the milk and bring to a boil. Reduce heat to low and simmer, whisking on occasion for 3 to 4 minutes. Remove pan from heat and whisk in first three grated cheeses. Stir vigorously just until cheese has melted. Then whisk in heavy cream to adjust the texture and season to taste with salt and cayenne pepper. In a mixing bowl combine sauce with drained macaroni and adjust seasoning. Transfer mixture to a 13 x 9-inch baking pan and spread it out evenly. Top with the Asiago Cheese. Melt remaining butter in a small saute pan and add bread crumbs and cook until tasty, sprinkle bread crumbs on top. Bake until hot and bubbly, about 30 minutes. Let stand 5 minutes before serving.

*Note-If you want the additional flavor, substitute 4 T truffle oil for the butter when sauteing the bread crumbs. I did this with the leftovers and it was DIVINE!

Strawberry Shortcakes with Buttermilk Meyer Lemon Curd

Adapted from Paula Deen's Strawberry Shortcakes

Shortcakes

1 quart strawberries, hulled and quartered

1/4 cup sugar plus 3 tablespoons sugar, plus 8 teaspoons

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

8 tablespoons butter, cold and cubed

2/3 cup half-and-half, plus 1/4 cup

Sweetened whipped cream

Buttermilk Meyer Lemon Curd

6 Egg Yolks

1/2 Cup Sugar

Zest from 2 lemons

3 T Lemon Juice

1 C Buttermilk

Preheat oven to 400 degrees F.

In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together. Set aside until time to serve.

In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar. Then pulse in the cold butter cubes until a coarse meal is formed. Turn the flour mixture out into a large mixing bowl and make a well in the center. Pour in 2/3 cup half-and-half and gently mix it in with a rubber spatula or fork, be careful not to over mix the dough or the biscuits will be tough.

Turn the dough out onto a lightly floured surface and fold it over itself a couple of times until it just holds together. Pat the dough out to 3/4-inch thickness and cut out 8 round 3-inch biscuits.

Transfer the biscuits to a parchment paper lined baking sheet. Brush the tops of each biscuit with the remaining half-and-half and sprinkle each with 1 teaspoon sugar. Bake in a preheated oven for 12 to 15 minutes or until the biscuits have risen and are a light golden brown.

Remove from the oven and let cool slightly.

Beat together eggs, lemon juice, sugar, zest and buttermilk in a stainless steel or copper bowl until blended. Cook over a water bath until frothy and thick, whisking the whole time. Cool over an ice bath and chill until it's time to serve.

Split each biscuit, spoon some strawberries on the bottom piece, then add the buttermilk lemon curd, then whipped cream and top with the other biscuit half.

I seriously thing I should get a medal for this weekend. At least silver. But really....I do need to feed someone with all these dang leftovers!

Waiting With Bated Breath

Valentine’s Dinner Off the Hook

Okay, I figured I’d better wait a few days so no one feels guilty or under the gun to try and compete with this on short notice… (BTW this is Jen's Mom writing this one) :)

For the last several years our husbands make up for any shenanigans they may have foisted upon us by planning some sort of Valentine surprise for us. We look forward to it with eager anticipation as it’s the one time of the year we’re totally pampered and waited on hand and foot by our men. The content of the event is a total mystery until the last minute.

It started with one of the guys making dinner for his sweetie and expanded to three couples. We’ve been wined and dined in the finest style, whisked away to the Awahnee Hotel in Yosemite, spa’ed at Ojai Valley Inn. One year they “stole” our cars while working out and had a limo waiting to drive us back home (a 10 minute limo ride) to a gourmet meal they’d prepared. And let’s not forget the Cajun Extravaganza that had enough delectable’s to feed a small zip code. We actually had to have a “day after” party to eat it all.

I should note that while we do love to travel and do the out of town thing, what really gets us giddy is for them to cook us a nice dinner. Did I mention that they won’t let us in the kitchen, they wait on us AND clean up the kitchen? I know I’m a lucky lady and I’ll re-up his contract based on this one special day a year.

This year we were told the day before to be out of our respective homes by 1:30 PM. Hmmm, 3 houses? Perhaps a progressive dinner? I’m the nosiest of the girls so I drive everyone nuts trying to figure it our each year. One day I’ll grow up. Maybe.

They instructed us to go have a drink someplace. As we didn’t want to be “on our lips” by dinner time we chose to do what any red blooded American woman would do. We shopped. At 4 PM we were summoned while resting our feet in the Macy’s shoe department. We were to proceed to Mary Jane’s home where the guys had been slaving away all day.

Oh yes… A five course feast with matched wines awaited. They made it all themselves (nary a Bristol Farm or TJ product on the table) outsourcing only the Crème Brule from Jen (Yes, the one who usually posts in this blog.) We’re still collectively sighing.

Valentine’s Dinner February 13, 2011
1st Course

Assorted Cheese and Fruit Platter
Kiwis, apples, pears, blackberries, yellow and red raspberries
Brie, smoked gouda, gorgonzola and crackers
Wente Chardonnay

2nd Course

Seared Sea Scallops w/ lemon mustard crust
Beringer Chardonnay


3rd Course
Marinated Shrimp and Avocado Salad
Recipe Can be found at: Marinated Shrimp and Avocado Salad
It’s a keeper!
Kim Crawford Sauvignon Blanc

4th Course Grilled Salmon with Lobster Hollandaise, Roasted Baby Potatoes, Asparagus
Paraiso Pinot Noir 2008
Napa Cellars Zinfandel 2008

5th Course

The Best Crème Brule in the World (You’ll have to ask Jen for the recipe)

Tobin James Zinfandel 2008

Wow, huh?!!??! And there’s only 361 days until the next one.

Christmas Aliens

Sometimes it is rough writing this blog.....not so much for the lack of recipes or lack of cooking that I do, but more for the inspiration and funny or interesting stories that I use to deliver the recipes. Sometimes it takes me a few days to come up with something and other nights I am hit with my creative muse right in the middle of cooking and am able to write and cook simultaneously.

This week I KNEW I wanted to share with you a cooking adventure and recipe but was on the fence about how to deliver it until I got an email from a dear friend who was unfortunately accosted by aliens this last week and narrowly escaped if only by the grace of my cooking.

I was in possession of 6 whole days off from work this last week and used the first two to make confections galore. You might remember Toffee Claus from last year....she is well and alive and despite the crummy weather, made enough toffee for about 30 gift bags.

Also included were the very well received Almond Florentine Cookies from last year, which I didn't make nearly enough of this year (lesson learned), dark chocolate bark with dried fruits, hazelnuts and sea salt and my new favorite......Peppermint Patties and Dark Sunshine bites.

So without further adieu, the email read as follows:

Hi Jen,

Thank you so much for the holiday sweets. I have a little problem....You won't believe it!

I was on my way home from work last night with my bag of treats (yes, I had sampled). I made a quick stop at the grocery store and when I opened my door an alien was trying to abduct me! When I thought of all the things of value that I had with me, I offered up my most valuable prize which was my treats. He happily took the treats and left me alone! Whew, thanks to you, I am safe....but the real problem lies in the fact that the bag was addressed to "Mike and Heidi" and since Mike is out of town with the boys, until Thursday, he will miss out on the yummy treats! Possibly if you have some extras Mike can have his own bag of yummy treats sometime and we will guard them from the aliens :)

Lots of Love,

Heidi

Seriously???? Even if I was out of treats I would have made more....not only because these are a couple of my favorite people, but also....aliens????? How awesome is that????

So I fixed up a goodie bag for Mike and the kids and handed it off today.....I hope that his daughter saw it home safely because after 20 pounds of sugar, 7 pounds of powdered sugar, 12 pounds of butter, 10 pounds of chocolate, 8 pounds of nuts, 2 pounds of dried fruit, 20 hours of cooking, 10 hours of wrapping and packaging and another 2 days of delivering, Ms. Toffee Claus is done for the season.

Merry Christmas and Happy New Year, I hope that your season is as blessed as mine with wonderful family, fabulous friends and always good food.

Peppermint Patties

From Gourmet Magazine, December 2007

With alternate option for Orange flavored, which I called Dark Sunshine bites

2 1/2 cups confectioners sugar (less than 1 pound), divided
1 1/2 tablespoons light corn syrup
1 1/2 tablespoons water
1/2 teaspoon pure peppermint extract
1 tablespoon vegetable shortening

10 ounces 70%-cacao bittersweet chocolate

Make filling:

Beat 2 1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth. Roll out between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (less than 1/4 inch thick). Freeze until firm, about 15 minutes. Remove top sheet of paper and sprinkle round with confectioners sugar. Replace top sheet, then flip round over and repeat sprinkling on other side.

Cut out as many rounds as possible with cutter, transferring to a parchment-lined baking sheet. Freeze until firm, at least 10 minutes. Meanwhile, gather scraps, re-roll, and freeze, then cut out more rounds, freezing them.

Temper chocolate and coat filling:

Melt three fourths of chocolate in a metal bowl set over a saucepan of barely simmering water. Remove bowl from pan and add remaining chocolate, stirring until smooth. Cool until thermometer inserted at least 1/2 inch into chocolate registers 80°F.

Return water in pan to a boil and remove from heat. Set bowl with cooled chocolate over pan and reheat, stirring, until thermometer registers 88 to 91°F. Remove bowl from pan.

Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet (to make decorative ridges on patty, immediately set bottom of fork briefly on top of patty, then lift fork straight up). Coat remaining rounds, rewarming chocolate to 88 to 91°F as necessary. Let patties stand until chocolate is set, about 1 hour.

A few notes/variations:

For the Dark Sunshine Bites I used the zest from 1 orange and substituted Orange Extract

Garnish for the Peppermint Patties for us was crushed Peppermint Sticks

Garnish for the Dark Sunshine bites was bits of Candied Orange Peel

Make sure the filling is well frozen before dipping in the chocolate!

Don't roll any thinner than 1/4 inch, otherwise they tend to droop when you are coating them with chocolate.

Feel free to use small cookie cutters for fun shapes, but avoid shapes that have skinny forms like candy canes or snowflakes as those tend to break easier. Rounds/ornaments were great, trees, bells, light bulbs and even the gingerbread men worked well.....we only lost a few angel wings in the process.

As you get towards the end of the filling, feel free to roll it in to little balls and dip those in chocolate, they are delicious no matter what shape they are in.

Ignoring instructions

As I might have mentioned before, my Dad is the best dad ever. For multiple reasons, but specifically this week for growing a pumpkin patch solely so he could have a pumpkin carving party.

Bear in mind, I have no kids and am an only child so all the kids must come from other areas of our lives....my friends kids, grand kids of friends and friends of the grand kids. We managed to round up a very respectable crowd of families to go hunt in the pumpkin patch for their preferred pumpkin.

Including the "oldest" 5 year old in the group, Pam, who had to have her wine while picking out her pumpkin.

The kids drew, cut and scooped out their pumpkins and made a very wide variety of scary, cute and gross pumpkins to display for us. The adults, of course, supervised as we do so well.

Some favorites are:

Vomiting pumpkin by Trevor

Carnivorous pumpkin by yours truly....The kids liked it so much that not only did I make two of them I also sent them home with the kiddos.

And then of course we had to have dinner, right? So mom vacillated between things like BBQ chicken and a few other easy and crowd friendly menus and finally settled on pulled pork sandwiches and Cole slaw with sloppy Joe's for the kids. Perfect dinner...easy to make ahead and keep in a crock pot!

When I left work on Sunday and was getting ready to head up to the house I called as I almost always do to make sure she doesn't need anything last minute. On a random impulse I asked if she had arranged for dessert.

As mentioned a week or so ago, my mom does not bake. Nor does she crave dessert like so many people do. So when I asked her if she had anything planned, she said no, she had bought some Halloween candy and put it in a bucket. "It should be enough for the kids and the big kids" she stated. Yeah right.

I ignored her. As did two of our other friends who not only have sweet tooth's, but are also great cooks. Terry made graveyard cupcakes with gummy worms coming out of them and Telva did up her chocolate chip cookies. Me? I got home and in 20 minutes I whipped up a batch of Raspberry Blondie's. And at the end of the night there was barely a crumb of all three desserts left.

Picture brown sugar and butter with a little flour wrapped around fresh raspberries and you might come close. But not quite until you get the crunchy crust and the gooey inside will you get the full scope of this dessert.

So damn simple, but at the end of the night when all that was left was one sorry little corner piece I was feeling pretty darn good about my dessert and about the fact that I had ignored my mom's instructions! Especially when people started asking for the recipe....

Raspberry Blondies

2/3 Cup Butter, softened
1 Cup Brown Sugar
1 Cup White Sugar
2 Eggs
2 tsp Vanilla
2 Cups Flour
1 tsp Baking Soda
1/4 tsp Baking Powder
1 tsp Salt
1/2 Pint Fresh Raspberries

Cream the butter & sugar together until well blended. Add eggs & vanilla and beat well. Add all dry ingredients in and mix thoroughly. Grease a 9x13 pan and spread the batter in the pan, it will be a bit thick. Dot the top with the raspberries, no need to push them in, the batter will "swallow" them during cooking.

Bake at 350 for 35 minutes. Cool before cutting & serving.
  

Today I am Mexican

And two months ago I was Irish.

No matter that I am half German, a quarter Lithuanian and a quarter Scots with a possibility of some English (my Great Grandma McKaye swore on her deathbed we were related to Sir Walter Raleigh....Sweet! Got a pirate in my family tree!). When it comes to certain holidays I, as many Americans, celebrate St. Patricks Day like I am Irish as Paddy's Pig and Cinco de Mayo like I am Juanita Conchita Gonzalez Ruiz from Pueblo.

Green Beers and Corned Beef or Margaritas and Tacos, it doesn't really matter. We celebrate the occasion and hopefully know the reason behind each one, even if this is not the culture we stem from.

Because America IS a melting pot. Why not celebrate?

Hmmmm?

Snakes were driven out of a country sometime in the 1600's by a Saint from the Roman Catholic Church and Mexico defeated France in a very unlikely victory in the year 1862.....Randomly this is actually celebrated more in California than it is in Mexico...so.....

So we eat and drink and celebrate because of this and for a brief moment we all are Irish and/or Mexican.

Even if we aren't.

Tonight I am Mexican.....

I came home and had a margarita instead of my glass of wine. A Cadillac Margarita, because that is how I roll. I love me a margarita, but don't even think about serving it to me without salt, serving it blended or without Cointreau or Grand Marnier floating on top. I'll kick your ass, make fun of you and find a new bartender.

My enchiladas were a "new" recipe....and by that I mean I made the recipe up on the fly and I can claim it as my own. Got to love it because it really does have some flexibility on the ingredients and you can make do with what you have instead of making a special trip to the store if you don't have to. I think next time I want to add corn to it (because I love corn almost as much as bacon) and try it with corn tortillas instead of flour. we shall see....if you make any deviations, let me know!


Steak and Chile Enchiladas

1 Medium Red Onion, medium dice
3 Anaheim Chiles, seeded and sliced thin
2 Green Onions, Sliced

Jalapeno Oil*

1/2 cup chopped Cilantro

2# Beef Steaks, cut in 1/4" pieces (I used tri tip steaks this time)

8 oz Green Salsa (tomatillo)

8 Oz Jack Cheese, Shredded
8 Oz Ranchero Cheese or Queso Freso, crumbled

Seasonings**

Corn or Flour Tortillas

Saute the onions and peppers in the Jalapeno oil until soft. Set aside in a large bowl. Add Chopped Cilantro. Saute beef in Jalapeno Oil (*Can be substituted for olive oil, but if you want the heat, add a few chopped jalapenos) until browned but not cooked all the way through. Add to chile and onion mixture. When cool, add 1/2 of the cheese and 1/2 cup Green Salsa. Season with a little garlic salt, cumin and chili powder to taste....maybe 1/2 - 3/4 tsp of each.
Salt and pepper as needed to your taste.

Pour 1/4 cup of the green salsa in a greased 9x9 pan and spread around the bottom. Fill tortillas with meat and chile mixture and place seam side down in the pan...this recipe filled 5-9" tortillas for me.

Pour remaining green salsa over the top and spread around to cover.

Top with remaining cheese and bake at 400 for about 30 minute until bubbly and delicious looking. if your oven runs hot, cover with a piece of greased aluminum foil so the cheese doesn't burn.

Salud! Y feliz Cinco de Mayo!

Laissez le bon temp rouler!

Once again driving home from Ojai after a pleasantly busy day my brain was all aflutter with ideas for dinner....I was rounding the turn at the 33 and 101 when the light bulb that resides in my brain went off and I remembered that I didn't HAVE to cook! It was American Idol night at Mom & Dad's and Mom was making dinner for us.

So I mentally relaxed and stopped by my house for a nice bottle of wine and had visions of me sitting at the counter with a glass of wine writing my blog while mom slaved over the stove making delicious din din for all of us.

Not so much.

Miss Mom had to go and get herself a facial today which meant when I showed up that she wasn't there...neither was her laptop or camera. So I did what a good daughter does and I started cooking for her. Fortunately for me she left the recipe out and I started chopping, dicing, slicing and sauteing.

And what are we having tonight you ask???

Gumbo Z'Herbes For Luck, Feasts and Fasts

As yesterday was Fat Tuesday and for the last few weeks New Orleans has been celebrating not only making it to the Super Bowl for the first time, but then winning it, I thought it appropriate to write about a Cajun dish that focuses on celebrations. I have it on good authority from friends and clients that there has been a parade every day since January 23rd somewhere in the city of New Orleans. Good for them...that city needed some love. :) I kind of wish we had that many parades....we all could use a little more celebration in our lives.

Gumbo Z'Herbes is traditionally a spicy meatless dish served during Lent...but most cooks can't help but add in a ham hock or chopped up ham to it. Mom and I use the smoked turkey legs that can be found in most grocery meat aisles-this offers up a fraction of the fat and all of the flavor. The greens are fairly interchangeable, you can use just about any combination of collard greens, mustard greens, spinach, watercress & parsley. If you are short on one, just increase quantities on the others. When served on Good Friday this dish is believed to bring friendship and good luck...for every different green that is added to the stew, a new friend will be made that year.

Cheers, Salud, Slainte, Cin Cin and Prost....here's to health, luck friendship and love in this next year!

Gumbo Z'herbes
Makes 10 servings

1T tablespoons Vegetable Oil
4 C 1/2-inch cubes smoked ham or smoked turkey (about 22 ounces)

2 T Butter
6 C Sliced Leeks (white and pale green parts only; from about 5 large)
2 C Finely Chopped Celery
2 C Sliced Green Onions (about 8)
1 C Chopped Fresh Italian Parsley
5 Large Garlic Cloves, Chopped
3 T Filé Powder*
1 T Chopped Fresh Oregano
3/4 tsp Cayenne Pepper
8 C Sliced Collard Greens (about 8 ounces)
8 C Sliced Mustard Greens (about 8 ounces)
4 C Fresh Spinach Leaves
Note-Buy the pre chopped packaged ones from Trader Joes....too easy!

1/2 tsp Sugar

10 C Low-Salt Chicken Broth, divided
3/4 C Butter

3/4 C All Purpose Flour

Cooked White Rice

Heat 1 tablespoon oil in heavy extra-large pot over medium-high heat. Add ham/turkey; sauté until browned, about 10 minutes. Transfer to bowl and reserve. Melt butter in same large pot over medium-high heat. Add leeks and celery. Sauté until vegetables are soft, about 8 minutes. Add green onions, parsley, and garlic. Sauté until onions wilt, about 2 minutes. Reduce heat to medium-low. Add filé powder, oregano, and cayenne pepper. Stir 3 minutes. Add collard greens, mustard greens, watercress, spinach, and sugar.

They start out like this....

And end up like this :)

Toss to combine. Add 2 cups broth. Cover and cook until all greens are tender, stirring occasionally, about 15 minutes. Remove pot from heat.
Working in batches of 2 cups, puree greens in processor, scraping down sides occasionally.

Or if you are fortunate enough to own an immersion blender (top 10 kitchen gadgets!) you can do like we do and dirty one less thing...

Transfer puree to bowl.

Heat butter in same pot over medium-high heat. Add flour; whisk until smooth. Cook until roux is peanut butter color, whisking often, about 7 minutes. Whisk in remaining 8 cups broth and bring to boil, whisking often. Add greens puree, then ham. Simmer gumbo 10 minutes to blend flavors. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly; chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat before serving.)
Mound 1/4 cup warm rice in center of each bowl. Ladle gumbo around rice.

*A powder made from ground sassafras leaves; available in the spice section of some supermarkets and at specialty foods stores.

They call me Toffee Claus

I had a bright spark of inspiration a few nights ago and it led me on the path to another whirlwind day in the kitchen. Knowing that I might get goodies from friends for the holidays and taking heart to Brock's statement of "We need a tradition" I decided to spend the day making confections to hand out to a few of our family members and close friends.

I scoured my fridge & pantry to see what I had on hand, what I would have to buy and also took inventory of items that I could use up in alternate recipes.

Inspiration number one....My Mom's Better Homes & Gardens Cookbook 1953

Gooey caramel candy with just a little bit of sea salt (my updated addition) and crunchy butter toffee studded with various nuts.

Inspiration number two....the Ziploc bag of candied orange peel leftover from another baking day.

Almond Florentines with Candied Cherries & Orange Peel with a Smear of Dark Chocolate

Inspiration number three....a personal craving for more salty sweet stuff led me to find a recipe for pulled Salt Water Taffy.

After a quick trip to the market and a stop at the .99 cent store for packaging and I was set to go!

Round 1 was Pecan Toffee....perfection in itself!

Round 2 was batch one of the Caramel....too hot to taste, but it looked pretty damn good!

Round 3 was Almond Toffee....again, perfection!

Round 4 was batch two of the caramel...might have overcooked this one, gotta wait for it to set and find out.

Quick break to drop a sample of toffee for my friends at Ventura Rentals and to go visit my BFF who was having her own cookie day with her mama & sister in law....mmmmm....puppy chow and peanut butter kiss cookies!!

Back in the ring for....

Round 5 was a go at the Salt Water Taffy....Looked right, smelled good, colored pretty. But then I started pulling it, and pulling it, and pulling it....and then like some cartoon strong woman, I pulled so hard that it snapped! And I had pink, peppermint flavored rock candy scattered all over my kitchen floor. Arg.


It wasn't even good to eat, hard enough to break in pieces, but too chewy to eat without fear of losing multiple fillings. Toss in the trash and move on!

Quick check on the caramels revealed batch one as perfect as hoped and batch two overcooked and solidified in to a very pretty caramel colored tile. I guess I could give it to Brock for skeet shooting?

I was 3 and 2 at this point and not feeling as confident as I had earlier in the day.

Round 6 was the Almond Florentines, so lacy & pretty just begging for a coat of chocolate on the flat side!



Round 7 was another batch of caramel, I was NOT going to let it get to me!!! Crossing fingers all the same.

Got my groove on....it was perfect!

Round 8 was Cashew Toffee....damn I am getting GOOD at this toffee stuff!!!!

Round 9 was Pistachio Toffee at the request of my darling who's only complaint was that I didn't make enough. Gotta love that complaint. :)

Round 10 was all about packaging. Cutting the caramels in to 1" squares and then cutting the waxed paper to fit and THEN actually wrapping the little guys. Breaking the toffee in to reasonable sized pieces, counting the cookies to figure out how many everyone got....Then bag, bow, ribbon, ornament & tag.

Somewhere in between rounds 7 and 9 I browned some Italian Sausage and heated up some spaghetti sauce from the freezer for dinner too. Is it any wonder I was conked out on the couch shortly after I inhaled my dinner?

I love my new tradition and am looking forward to expanding it next year!

Crunchy Butter Toffee

1 C Sugar
1/4 C Water
1 Stick Butter
1/2 tsp salt

Cook all ingredients over medium high heat until it hits 285 (hard crack) and is a golden caramel color. Remove from heat immediately and stir in 1/2 cup of whatever chopped (salted or unsalted) nuts you have on hand.

Pour in to a very well buttered glass pan or on to buttered marble and let cool. Lift and break in to pieces.

You can also drizzle or smear with chocolate if you are so inclined!

Then if you are lucky like me you make puppy eyes at your boyfriend who will cheerfully deliver it to your loved ones since you have to work the next day.