Giving Thanks

Thursday, November 25, 2010

To my one and only;

Today is Thanksgiving, and I would like to pay a humbled tribute to you for always being here for me. You’ve seen me through the good, the bad and the ugly, all without complaint. You’ve been a part of every fiber of my being, and through the years, have managed to minimize the outward physical proof of the wear and tear that I have subjected you to. Although, I haven’t always been the most ideal guest, you on the other hand have been the perfect host, always gracious and accommodating while unselfishly giving me all the care and beauty you have to offer, no matter how neglectful or thoughtless I have been of your precious gift.

We’ve been blest you and I with an excellent family footprint, however, it is my responsibility as the steward and executor to shoulder the burden of that legacy, by providing us with the best possible means of care and nutrition.

I promise, from this day forward to always put you first, because I know, that you will in turn take care of me till the bitter end, and should the day arise when we have to fight “The Big Fight”; hopefully, that day will never ever come, but if it should, I promise to give you all that you need to fight the battle, and win the war.

In the meantime, I will do everything in my power with the knowledge that I’ve acquired to nurture and care for of us, and continue to educate myself to be the best possible caretaker. Thank you again for always being here, and for standing by me all these years I’m proud to have you as my body, mind and spirit I will honor and cherish you for all the days of my life.

With love and devotion,

Your humble servant

Food Diaries: The Incredible Edible Egg™…

Friday, November 12, 2010

Oeufs…Where would chickens be without them?

Still pondering the conundrum...

The magical power of the egg is one of nature’s many marvels, and since it’s on my soft textured food list, it’s my new BFF; scrambled, fried, frittata, soufflé, and of course omelets’.

Now, I realize not everyone is an egg fan, my brother being one of them. As a small child he had an aversion toward eggs. My mother was one of those mothers who could get kids to eat things that they wouldn’t normally eat; by disguising them in other food sources. And eggs were my brothers’ nemesis. Of course, I had my own list of food aversion; one of which I never out grew, but we’ll discuss that in another post.

Unbeknownst to my brother, my mother had been covertly disguising his eggs in the form of an omelet, along with other custards and soufflé like dishes. He was clueless as to how these things were made, all he knew is that they tasted REAL GOOD! Until one day, he walked in on my mother making breakfast, and discovered, that she was putting EGGS in his OMELETE! Well, you can almost envision the scene that ensued; it was akin to watching little Opi Taylor from Mayberry RFD discover that Aunt Bea had tricked him.

It is heart wrenching to watch childhood innocence being crushed; you might as well have told him right then and there that Santa Claus and the Easter Bunny didn’t exist.  

My brother did eventually get over the infraction and forgave my mother; I think he reconciled the fact that my mother was a superior cook, and, he wasn’t going allow something like an EGG get the way.

FYI: Do you know where, why and how the egg carton came about?

The egg carton was invented in 1911 by newspaper editor Joseph Coyle of Smithers, British Columbia, to solve a dispute between a local farmer and hotel owner over the farmer's eggs often being delivered broken.

Although, I’m still unsure as to how and why the newspaper editor became embroiled in the dispute in the first place?

If anyone has the answer to this riddle, I’d be very interested to hear it. Until then stay tune to for more adventures and minutia from the Food Diaries.

Bon Apetite

The 2th Fairy

Oeufs Brouillés: Scrambled Eggs French Style

My mother made these eggs every Sunday morning for brunch and served them along with “French” toast and “Little Smokey” sausages. I can remember waking up to the aroma of cinnamon and hickory wafting through the house, ummm, yum.

Ingredients:

2 tablespoons unsalted butter
4 large eggs
Kosher salt and freshly ground black pepper
2 tablespoons cream cheese with chives

Preparation

Place 1-inch of water in the bottom of a double boiler and heat until boiling; reduce the heat to very low. When the water is simmering, place the top of the double boiler over the water. Add 1 tablespoon of the butter and heat until melted.

Meanwhile, whisk the eggs in a medium bowl just until combined. Add 1 tablespoon butter, cut into small pieces, salt to taste and a grinding of pepper. Pour into the double boiler.

Cook, stirring constantly with a wooden spoon or heatproof rubber spatula, until the eggs are thickened into soft curds, 10 to 15 minutes.

Fold cream cheese in and serve

Makes 2 serving.

Easy Frittata Recipe

The Italian quiche; serve this with tomato basil sauce on the side. You can use just about ingredients or cheese combinations

Direction:

8 eggs

2 Tbsp milk

1 plum tomato, chopped

1 cup Mozzarella Cheese, shredded

2 bacon strips, cooked and crumbled

1/2 cup white mushrooms, sliced or chopped

1/4 cup fresh basil, chopped

oil for pie pan

Preparation:

In a bowl beat the eggs and milk together.

Mix in the tomato, 1/2 cup of Mozzarella cheese, bacon, mushrooms, and basil.

Oil the a 9" pie pan.

Pour the egg mixture into the pie plate.

Bake at 350F for 20 minutes.

Top the frittata with the remaining cheese and return to the over for 10 minutes, or until puffed and golden brown.

Remove from the oven and allow to stand for 5 minutes before cutting.

It can be served for breakfast, lunch, or supper.

Food Diaries: Keeper Of The Kitchen Flame

Monday, November 1, 2010



In Loving Memory
June 28, 1925-November 1, 1994

Dear Diary,

I wanted to dedicate this entry to my mother, and to all of the mothers out there who give their love and devotion unconditionally to their families. Today is "All Saint's Day"and it marks the 16^th anniversary of my mother’s memorial; it’s this time of year that I’m reminded, perhaps it’s the change of seasons, Halloween’s over, the holidays are just around the corner, and the cool crisp air is whipping about sending you into that bastion of warmth and comfort that envelopes all who enters, the kitchen. It lures you across its threshold like the pied piper with its beguiling aroma of cinnamon, baked apples, pumpkin pie, and gingerbread. Perhaps that’s why I love being in the kitchen so much, it’s here that I’m closest to my mother, I feel her spirit and I can almost hear her infectious laugh threatening to put me to work for being under foot.

Ever since I was a child the kitchen has been my playground; and later, in my own kitchen, it would become my laboratory and sanctuary. In my memory there was always some sort of pot brewing at the back of the stove that later would transform into something wonderfully delicious; it seemed like kitchen voodoo and my mother was the high priestess, sprinkling a pinch here and dash there of her magical blend of herbs and spices.

And now it's my turn, as keeper of the kicthen flame, to pass the torch to the next generation. I feel truly blest to have had her as my mother.

Oh, I miss her terribly…

I’ve compiled a few of her magical blends and essences I hope you enjoy them as much as I do.

From my hearth to yours,

  

The 2th Fairy

Infusions & Spice Blends

Simple delicious blends of fragrant and versatile infusions that accent just about everything;  try the Vanilla essence and Lavender sugar infusions in desserts, or dip your bread in the Basil or Lemon Oil, they’re ideal for drizzling over vegetables, pasta, salads, seafood, poultry and meat, and they're great for holiday gift baskets as well.

Vanilla Essence

Make this up in batches, it will brew and store indefinitely. The strength is about ½ of vanilla extract, but its flavor profile provides and elusive come hither quality.

3-cups Brandy

1 –cup Amaretto

16-Vanilla beans split and seed pods scraped

1 coffee bean

Preparation:

Scrape vanilla beans and place both bean and seeds in glass jar, add brandy, liqueur and coffee bean. Let stand for 1 month, and remove coffee bean (if left longer, it tends to over power the vanilla) Store in a dark cool place. The longer it brews the better and more mellow the flavor.

Basil Oil:

What you’ll need:

Cheesecloth

Strainer

Funnel

Blender

Sauce pan

Measuring Cup

16 oz Opaque or dark colored glass bottle

Ingredients:

2 -6oz pkg of Fresh Basil Leaves

2-cups of water

1 1/2-2 cups Extra Virgin Olive Oil

Method: Bring 2 cups of water to a boil in sauce pan. Drop basil in boiling water and immediately remove from heat. Strain Basil immediately and rinse with very cold water (this procedure is referred to as Blanching). Do not skip this process, if you do, the vibrant green color of the Basil will turn brown and consequently taint the overall product.

Squeeze excess water. Place Blanched basil in blender,  add olive oil, puree for approximately 5-7 minutes until completely blended. Dampen cheesecloth and place in strainer. Pour mixture into strainer; I usually repeat this procedure to insure that all sediment has been removed; be sure to replace your cheesecloth each time. Using a funnel, pour into a glass bottle cork or seal it and store in a cool dark place.

Note: I do not recommend using the Basil Oil for cooking. It’s best to use it to enhance the flavor of food after cooking.

Shelf life- approximately 6-8 weeks you can refrigerate them, but if you do, bear in mind they will turn somewhat cloudy, but the clarity will return once they come to room temperature

  

Lemon Oil:

A light and healthy citrus infusion.

What you’ll need:

Vegetable peeler

Paring Knife

Measuring Cup

Cheesecloth

Strainer

Funnel

16 oz Opaque or dark colored glass bottle

Ingredients:

4-Unblemished thick skinned Lemons

1 ½ -2cups Extra Virgin Olive Oil

Method: Prepare lemons- Wash and dry lemons. Cut thin slivers of the yellow part only in long ribbons using a vegetable peeler. Try not to cut into the white pith as it will impart a bitter taste.

Oil-Heat oil on med-high heat in sauce pan until you can see ripples on top do not allow oil to reach a temp higher than 250*; approximately 10 minutes. Place lemon strips in oil and simmer for 10-15 minutes stirring occasionally. Remove from heat cover and set aside for approximately 4 hours or overnight for a stronger citrus flavor. Once oil is completely cooled, strain through a dampen piece of cheesecloth repeat process to insure that no sediments remains at the bottom.. Using a funnel, pour the strained infused oil into dark glass or ceramic bottle cap and store in a dark cool place away from direct sunlight to prevent oil from turning rancid. Shelf life is approximately 6-8 weeks. Unlike with the Basil Oil, I highly recommend cooking with this oil, especially fish.

Note: If you’d like to combine the flavors of Lemon & Fresh Basil, I suggest making the Lemon Oil infusion first, then blending it with the blanched Basil.

Balsamic Vinegar Reduction:

I use this on practically everything it has become a main staple in my kitchen and on my dining table. Its rich silky texture and savory caramel flavor finishes with just a hint of sweetness. Superb drizzled over meats, poultry, and fish. Let your imagination run free with this sublime condiment.

Things you’ll need:

Sauce pan

Funnel

1-8-12oz glass bottle or jar; you can use a plastic squeeze bottle as well

Ingredients:

1-litre Balsamic Vinegar

Method: Pour vinegar into saucepan and place over high heat. Bring to a boil and reduce for approximately45min-1 hr or by ¾; if you start with a liter, you should end up with 8-10oz. The mixture should be thick and syrupy like molasses. See picture. Take care this is vinegar so when you’re reducing it try not to get too close while it’s on the stove, as the fumes will knock you over. Let cool. Using funnel pour into jar or bottle and store in a cool dry place. Do not refrigerate.

Sugar & Spice

Apple Pie Spice

1/2 teaspoon ground cinnamon

1/4 teaspoons ground nutmeg

1/8 teaspoon ground allspice

1/8 teaspoon ground cardamom

Preparation:

Combine all ingredients; store in an airtight container.

Pumpkin Pie Spice

1/2 teaspoon ground cinnamon

1/4 teaspoons ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon ground allspice

Preparation:

Combine all ingredients; store in an airtight container.

Lavender Sugar

Very fragrant, wonderful in custards, whipped cream, Ice creams and Pot O’ Crème, and like the Vanilla essence, it keeps them coming back for more. Ideal for all dessert recipes calling for sugar.

1-cup of raw sugar

1 teaspoon dried lavender

Preparation:

: Combine ingredients in coffee grinder (I have one specifically for my herbs and spices) grind to a fine powder.

Herbs

Herbs de Provence:

This combination is ideal for vegetables, fish and poultry; remember a little bit goes a long away.

1 tablespoon thyme
1 tablespoon chervil
1 tablespoon rosemary
1 tablespoon summer savory
1 teaspoon lavender
1 teaspoon tarragon
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon mint
2 powdered or chopped bay leaves

Preparation:
Mix together all of the ingredients and store in a tightly sealed container.

Kitchen Essence:

Every chef has their own secret blend of herbs and spices this was my mother’s. I use it on everything from soup to nuts.

Ingredients:
1 tablespoon celery seeds
1 tablespoon whole black peppercorns
6 bay leaves
1/2 teaspoon whole cardamom pods
1/2 teaspoon mustard seeds
4 whole cloves
1 teaspoon sweet paprika
1/4 teaspoon mace

Preparation:

In a spice grinder or food processor, grind all ingredients to a powder.

CAJUN SEASONING

2 Tbsp salt

2 tsp   black pepper

1T   garlic powder

1T onion powder

1 T paprika

2 ½ tsp dried thyme

1 1/2 tsp    dried oregano

1 t    ground bay leaves

2tsp   nutmeg

2T   parsley flakes (crunched)

2 tsp   red pepper (ground) (cayenne)

1/2   chili powder

Preparation:

Combine all ingredients; store in an airtight container.

GREEK SEASONING BLEND

2 t     salt

2 t     dried oregano

1 1/2 t onion powder

1 1/2 t garlic powder

1 t     cornstarch

1 t     pepper

1 t     beef-flavored bouillon granules

1 t     dried parsley flakes

1/2 t   ground cinnamon

1/2 t   ground nutmeg

Preparation:

Combine all ingredients; store in an airtight container.

Italian/Mediterranean Spice Blend

1 TBS basil

1 TBS oregano

1 TBS marjoram

1 TBS thyme

1 TBS crushed fennel seed

1 TBS dried lemon peel

Italian Herb Seasoning

2 teaspoons dried basil

2 teaspoons dried marjoram

2 teaspoons dried oregano

1 teaspoon dried sage

Preparation:

Combine all ingredients; store in an airtight container.

Blackened Seasoning

2 teaspoons ground paprika

4 teaspoons dried leaf thyme

2 teaspoons onion powder

2 teaspoons garlic powder

1 tablespoon granulated sugar

2 teaspoons salt

2 teaspoons black pepper

1 teaspoon ground cayenne pepper, or to your taste

1 teaspoon dried leaf oregano

3/4 teaspoon ground cumin

1/2 teaspoon ground nutmeg

Preparation:

Combine all ingredients; store in an airtight container.

Poultry Seasoning

Ingredients

3/4 teaspoon sage, crumbled

1/4 teaspoon leaf thyme, crumbled

1/4 teaspoon pepper

Dash marjoram

Dash cloves, optional

Poultry Seasoning 2

1 1/2 teaspoons dried leaf sage, crumbled

1/2 teaspoon dried leaf thyme, crumbled

1/2 teaspoon dried marjoram, crumbled

1/4 teaspoon ground pepper

Preparation:

Combine all ingredients; store in an airtight container.

Five Spice Blend

A main staple in Asian cuisine

Ingredients
4 tablespoons Szechwan peppers (or you can substitute other peppercorns)
4 tablespoons whole cloves
4 tablespoons broken cinnamon sticks
4 tablespoons fennel seed
12 whole star anise

Preparation:

Grind each ingredient separately in a spice mill or mortar. Combine and mix well. Store in an airtight container in a cool, dark place.

Moroccan Spice

An exotic middle eastern blend, great for chicken, lamb or vegetables.


Ingredients:

2 teaspoons ground ginger

2 teaspoons ground cardamon

2 teaspoons ground mace

1 teaspoon cinnamon

1 teaspoon ground allspice

1 teaspoon ground coriander seeds

1 teaspoon ground nutmeg

1 teaspoon turmeric

1/2 teaspoon ground black pepper

1/2 teaspoon ground white pepper

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground anise seeds

1/4 teaspoon ground cloves

Preparation:

Combine the spices in a coffee grinder and grind to a medium-fine powder. Add the kosher salt and pepper.

East Indian Cuisine

Both blends are a household staple in every East Indian kitchen

Curry Powder Blend

Ingredients

2 tablespoons whole cumin seeds, toasted

2 tablespoons whole cardamom seeds, toasted

2 tablespoons whole coriander seeds, toasted

1/4 cup ground turmeric

1 tablespoon dry mustard

1 teaspoon cayenne

Preparation:

: Toast coriander, cumin, cardamom, coriander and mustard in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.

Garam Masala:

Ingredients

2 tablespoons coriander seeds

1 tablespoon cumin seeds

1 tablespoon cardamom seeds

1 tablespoon whole black peppercorns

1 teaspoon fennel seeds

1 teaspoon mustard seeds

1/2 teaspoon whole cloves

2 dried red chilies, broken in pieces, seeds discarded

2 tablespoons turmeric

Preparation:

: Toast coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chilies in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.

Yield: about 1/2 cup

Jamaican Jerk Spice

A spicy taste of the Caribbean; use for grilling poultry and seafood.

1 tablespoon ground allspice

1 tablespoon garlic powder

1 teaspoon ground cinnamon

1 teaspoon powdered ginger

1 teaspoon chili powder

1 teaspoon cumin or brown curry powder

Preparation:

Combine all ingredients; store in an airtight container.