I was supposed to work on a quilt today. I was going to get all the fabric and go over designs with the Aunt who will own it when I'm done. My lungs decided today was an inside, mostly in bed day, and my Husband has a lot to do today as well, so I've decided to write out a menu (complete with recipes) to enjoy part of my day in full foodie style!
Munchies
I like a good appetizer. A tasty treat while the real meal is going can make your guests realize just how hungry they are, or a distraction while you try to keep your counterpart from eating your prep materials.
Slab Of Salmon
1 lbs smoked salmon
1 pkg cream cheese, softened
1 dash Worcestershire sauce (optional)
1 sleeve Ritz Crackers
1. If you go with the W. sauce, mix into softened cream cheese and reshape into brick form. If not, just work with the brick you've got. Make sure it's no more than 1/4 of an inch thick - you don't want the taste overpowering the fish.
2. Arrange your salmon on top. Depending on the type of smoked salmon you purchased, there may be more or less work here for you. If it's in strips, you get to make a mosaic! If it's a slab, I like to slice my own pieces off, to keep the thickness as least close to uniform.
3. Serve with crackers.
Salad
The darker the green, the better! For the last couple days, we've been making pretty close to the same salad. It turned out so well the first time, we couldn't resist a repeat or two! I've included what we put on ours, but c'mon! It's a salad! Get crazy if you like. My only cautionary advice here is: Some dressings have more fat than a well-seasoned entree. (I'm looking at you, Ranch Dressing)
6 tsp sweet vinaigrette and olive oil dressing
1 lbs preferred greens (we used radicchio and romaine)
optional: sunflower seeds, sun dried tomato pieces, sharp cheddar, croutons
1. Rinse and prep greens. Add dressing and any add-ins you like. Mix.
Entree
Main dishes. With some, you can actually work in vegetables, starches, protein and flavor with one fell swoop (spaghetti, chili, etc). Rather than go that route, I wanted to break this down into a typical meal for our house. Our entrees are protein-driven, and even though veggies enhance a lot of protein cooking, veggie side dishes are important too! In this particular instance, we're talking about steak fajitas for our entree.
Steak Fajitas
3/4 lbs braising steak (long, thin, less than $5)
1/3 of medium red/ yellow/ green bell pepper
2 tbsp vegetable oil
1 tsp lime juice (lemon's okay - orange & grapefruit, not so great w/ bell peppers)
1/4 tsp dry thyme
1/2 tsp cayenne pepper (adjust heat as needed)
1/4 tsp garlic
1/4 tsp cumin
a dash salt & pepper
*tortillas for serving
1. Slice steak thin. If steak is partially frozen (or even just *really* cold), the cutting gets easier. Prep all your veggies the way you like. I prefer that my veggies match my protein source. Long strips of peppers. (If you're planning on grilling, maybe cubing meat and veggies is a better way to go for you! I've seen the strips folded on themselves to accommodate last minute challenges, though!)
2. Ziploc bags or plastic containers: either way, combine your materials to marinate. 30 minutes to an hour is good. When a marinade includes an acid (citrus juice here), the acid will 'cook' the meat, given enough time. Ceviches utilize this technique a lot. We're not looking for a yummy soup right now, so we'll pull our combination of flavors before the acid-cooked point! :)
3. Skillet. I prefer nonstick for this one. You've already got the required fat (oil) on your meat to hold those flavors in during cooking, and the same slick coating makes sliding over the heating surface a lot easier. Medium to medium-high for this dish. Remember: the meat is thin, so it won't take long to cook. Bonus for cooking it all together? You can take the edge off the peppers and still maintain their crunch (and health benefits). Flavors have a chance to get together, as well!
NOTE: Don't add marinade to pan, just meat and peppers. If a little drips in, okay. There shouldn't be a *lot* of liquid anyway, but adding fluid that previously held raw meat to a dish presents a lot of potential for illness.
4. I put an asterisk beside tortillas for a reason. You don't *have* to put this yumminess into a wrapper. You could put it on rice, or a long roll. Serve in whatever way you prefer.
Sides
I love side dishes!!! They're as much fun for me to make as the main dish, and sometimes they're more amusing!!!
Green Beans
Steamed green beans. Yeah, that's all I do to these, with the exception of an occasional dash of cayenne. Since the meat will be spicy, I think I'll skip a double-dose of face incineration.
Rice
Yellow rice? Delicious with this. Plain rice, with some tomato sauce, dash of cumin and garlic? "Spanish" rice in a hurry. Plain rice as a bed instead of tortilla? Awesome!
Corn
Corn, grilled. Yum! Takes on an almost-nutty flavor! Steamed corn off the cobb with pepper? That'll work too! For this one, I like corn in my salsa with black beans, administered directly to my fajita! But that's the beauty of build-it-yourself meals: Personalization!
Sunday, April 22, 2012
Saturday, April 21, 2012
What's In That GLASS?!
My Husband cringes when I make tea. He never knows how I'll adulterate, abuse or otherwise alter one of his most treasured beverages. For me, tea can be a relaxing water alternative, or a chance to really expand my creativity. One of these days, I'll get around to posting my favorite variations on Bourbon Tea, Texas Tea and Golf For One Tea. Since it's rainy & cold (which always makes me want white hot chocolate instead of tea) and I'm sort of watching my Husband's hockey team take one in the teeth, I'll settle for talking about 3 of my favorite "doctored" teas that have nothing to do with alcohol.
Green Tea: A favorite relaxing beverage of mine. I prefer it *very* warm and sweetened with honey. Somehow, it slows me down. I do my best to run away from caffeinated versions, as my sensitivity to caffeine creates terrifying situations (as well as a productivity rate that alarms on-lookers).
Pekoe Tea: Yes, Lipton tea is sitting on our shelf of teas. It's the one I abuse the most, as the flavor is less complex than I prefer. By way of a 'for instance:' Today I brewed a double batch, according to directions. I added 1 tsp of vanilla extract and 3 tbsp dark brown sugar. I think it's delicious. My Husband is unimpressed.
Chai Tea: Uhm.... I have a problem with chai. As often as I can, which is to say about once a week or so, making chai overwhelms my otherwise phlegm-avoiding dietary realities. I steep my chai in skim milk (yeah, milk. Wanna fight about it?) and add a dash of vanilla. Occasionally, if I'm particularly low on calories for the morning and balanced my breakfast accordingly, I'll add sugar.
There's something to be said for a beverage you can oh-so-intimately personalize. I've seen additions like grenadine, fresh fruit. I adore switches, where tea becomes the ingredient to add, a prime example being chai cupcakes and chai frosting. I've even watched tea being used as a marinade (didn't try the end result, but it had nothing to do with the marinade). I love being able to find so many different tastes from so exquisite a start-point. I just hope it will be a consolation to one grumpy hockey fan....
Green Tea: A favorite relaxing beverage of mine. I prefer it *very* warm and sweetened with honey. Somehow, it slows me down. I do my best to run away from caffeinated versions, as my sensitivity to caffeine creates terrifying situations (as well as a productivity rate that alarms on-lookers).
Pekoe Tea: Yes, Lipton tea is sitting on our shelf of teas. It's the one I abuse the most, as the flavor is less complex than I prefer. By way of a 'for instance:' Today I brewed a double batch, according to directions. I added 1 tsp of vanilla extract and 3 tbsp dark brown sugar. I think it's delicious. My Husband is unimpressed.
Chai Tea: Uhm.... I have a problem with chai. As often as I can, which is to say about once a week or so, making chai overwhelms my otherwise phlegm-avoiding dietary realities. I steep my chai in skim milk (yeah, milk. Wanna fight about it?) and add a dash of vanilla. Occasionally, if I'm particularly low on calories for the morning and balanced my breakfast accordingly, I'll add sugar.
There's something to be said for a beverage you can oh-so-intimately personalize. I've seen additions like grenadine, fresh fruit. I adore switches, where tea becomes the ingredient to add, a prime example being chai cupcakes and chai frosting. I've even watched tea being used as a marinade (didn't try the end result, but it had nothing to do with the marinade). I love being able to find so many different tastes from so exquisite a start-point. I just hope it will be a consolation to one grumpy hockey fan....
Thursday, April 19, 2012
Lunch Thoughts
I was just reading about how the Turkey Avocado burger at Ruby Tuesday's has something like 1600 calories - for just the burger. It got me thinking about lunch options, and what people have.
One of my favorite lunches recently has been greek yogurt with fruit (fresh pineapple being my favorite) and Triscuits. I admit that I'm weird, but couple that with some Crystal Lite lemonade, and it's a very light and refreshing midday meal.
I know the protein in my greek yogurt helps keep me full. Other good choices? Lean protein like chicken or tuna. Saturday night, I've talked my husband into a lunch-for-dinner style arrangement. I think a carib salad is in order, and I'm excited about it!
For today, I'll be having grilled chicken tenders that were coated with a wasabi vinaigrette, romaine lettuce and wonton strips jumbled up in a salad distraction I've been waiting for, and as a post-lunch treat I have peanuts. No salt, no nothing. Just dry roasted peanuts. Yeah, I'm excited about my lunch. Isn't that what meals are supposed to be like? ;)
One of my favorite lunches recently has been greek yogurt with fruit (fresh pineapple being my favorite) and Triscuits. I admit that I'm weird, but couple that with some Crystal Lite lemonade, and it's a very light and refreshing midday meal.
I know the protein in my greek yogurt helps keep me full. Other good choices? Lean protein like chicken or tuna. Saturday night, I've talked my husband into a lunch-for-dinner style arrangement. I think a carib salad is in order, and I'm excited about it!
For today, I'll be having grilled chicken tenders that were coated with a wasabi vinaigrette, romaine lettuce and wonton strips jumbled up in a salad distraction I've been waiting for, and as a post-lunch treat I have peanuts. No salt, no nothing. Just dry roasted peanuts. Yeah, I'm excited about my lunch. Isn't that what meals are supposed to be like? ;)
Monday, April 16, 2012
Substitutions
This is not just for women who are pregnant, but their voices helped inspire this discussion so I've included a lot of information gathered from them. You can just skip down to my pairing suggestions if you're not interested in what they have to say! Happy MONDAY!
First of all, I'd like to say a very serious and very heartfelt to the pregnant women who contributed to this particular post: Ladies, thanks for being honest with me about the questions I had! MUCH LOVE FROM AUNT JESS!
Subs. Place holders. Calorie alter-ers. Cheats. Enhancers. Call them whatever you want - sometimes the recipe calls for one thing and we use others.
Since a large portion of the women I know are pregnant, and several are first timers, I asked a couple questions concerning their diets, and what their doctors had recommended.
Young Lady from Rural America: "Moderation was the word he stressed. There's a chart on the wall of the OB office, where he tracks all the women under his care. You get a special little character and only you know which one you are, so you get to see where you are in relation to other women! I must be doing well - 6 months tomorrow and I'm right on track with where I'm supposed to be!"
30-something First-time Mom in Australia - "Calories, calories calories! I went from running marathons to remembering that I *have* to gain weight to make this pregnancy safe! Doc says I'm healthy, but it's been hard going for the choices I would have automatically shunned before. Have to remember those daily calorie values she gave me!"
Late 20's 3rd Timer - "I just had to figure out the combinations Baby liked. Food has been the least of my worries with the soccer player doing the conga on my bladder!"
Suggested Substitutions
1. Salsa: I've heard it all: Salsa on eggs instead of ketchup; Salsa on baked potatoes instead of butter/ sour cream/ whatever; Salsa on flatbread instead of hummus. Fresh salsa is easy to make at home, full of all kinds of yummy vitamins and nutrients. Also an excellent way to vary the types of veggies you're getting in your diet.
2. Cayenne Pepper: There's a lot to be said for things like salt and fresh-cracked black pepper. Having mentioned that, I'll repeat what I have been told by nutritionists as well as GP doctors: "Raising the spice level in your food revs up your metabolism. The higher the burn, the more amped your body gets, throwing the switch on those fat-burning enzymes." Red pepper flakes are another recommended avenue for hot and slimming food additives. With heat like this, who misses salt?
3. Fish: Finally acheive the perfect chicken burger? Know exactly how to make that turkey patty sing before it slides onto your favorite bun? Crazy idea - slip in a salmon burger or tilapia filet into that poultry position. Omega-3s, lean protein and the chance to flex those already-buff seasoning skills: You've got this! Next time summer screams GRILL OUT in your ear, reach for the other protein that may not make enough appearances in your winter/cavebear diet!
4. Salad: Saw it coming? Then you know what I'm going to say. Craving a cheeseburger? How about some leftover grilled steak and feta over an arugala salad? Add one piece of dark wheat bread and what are you missing about that cheeseburger? Nothing's sitting like a brick in your belly, your officemates feel lame for that grease stain on their business-casual favorite shirt, and midafternoon you are not fighting the carb-sleep syndrome. Just keep in mind: Greens like spinach need to be heated in order to release the nutrients we all adore from their dark leaves. Translation? Wilt it! A warmed up spinach salad gives you what you need without surrendering to less healthful prep methods.
5. Food Journal: Take a book to read at work on your break instead of your Smartphone's screen. While you're at it, jot down everything you're eating. Make notes on what you change, how you felt about the taste, the way it made your body feel. If you have 3 meals with green peppers and get heartburn after every single one, it might be time to surrender your love for the bell or prepare for the discomfort. Cravings you note can also help you discover what might be lacking in your diet. I know when I'm craving ice cream, my dairy requirements are *not* being met. Worth substituting for 15 minutes on your phone, trying to figure out bizarre Facebook statuses? I think so.
First of all, I'd like to say a very serious and very heartfelt to the pregnant women who contributed to this particular post: Ladies, thanks for being honest with me about the questions I had! MUCH LOVE FROM AUNT JESS!
Subs. Place holders. Calorie alter-ers. Cheats. Enhancers. Call them whatever you want - sometimes the recipe calls for one thing and we use others.
Since a large portion of the women I know are pregnant, and several are first timers, I asked a couple questions concerning their diets, and what their doctors had recommended.
Young Lady from Rural America: "Moderation was the word he stressed. There's a chart on the wall of the OB office, where he tracks all the women under his care. You get a special little character and only you know which one you are, so you get to see where you are in relation to other women! I must be doing well - 6 months tomorrow and I'm right on track with where I'm supposed to be!"
30-something First-time Mom in Australia - "Calories, calories calories! I went from running marathons to remembering that I *have* to gain weight to make this pregnancy safe! Doc says I'm healthy, but it's been hard going for the choices I would have automatically shunned before. Have to remember those daily calorie values she gave me!"
Late 20's 3rd Timer - "I just had to figure out the combinations Baby liked. Food has been the least of my worries with the soccer player doing the conga on my bladder!"
Suggested Substitutions
1. Salsa: I've heard it all: Salsa on eggs instead of ketchup; Salsa on baked potatoes instead of butter/ sour cream/ whatever; Salsa on flatbread instead of hummus. Fresh salsa is easy to make at home, full of all kinds of yummy vitamins and nutrients. Also an excellent way to vary the types of veggies you're getting in your diet.
2. Cayenne Pepper: There's a lot to be said for things like salt and fresh-cracked black pepper. Having mentioned that, I'll repeat what I have been told by nutritionists as well as GP doctors: "Raising the spice level in your food revs up your metabolism. The higher the burn, the more amped your body gets, throwing the switch on those fat-burning enzymes." Red pepper flakes are another recommended avenue for hot and slimming food additives. With heat like this, who misses salt?
3. Fish: Finally acheive the perfect chicken burger? Know exactly how to make that turkey patty sing before it slides onto your favorite bun? Crazy idea - slip in a salmon burger or tilapia filet into that poultry position. Omega-3s, lean protein and the chance to flex those already-buff seasoning skills: You've got this! Next time summer screams GRILL OUT in your ear, reach for the other protein that may not make enough appearances in your winter/cavebear diet!
4. Salad: Saw it coming? Then you know what I'm going to say. Craving a cheeseburger? How about some leftover grilled steak and feta over an arugala salad? Add one piece of dark wheat bread and what are you missing about that cheeseburger? Nothing's sitting like a brick in your belly, your officemates feel lame for that grease stain on their business-casual favorite shirt, and midafternoon you are not fighting the carb-sleep syndrome. Just keep in mind: Greens like spinach need to be heated in order to release the nutrients we all adore from their dark leaves. Translation? Wilt it! A warmed up spinach salad gives you what you need without surrendering to less healthful prep methods.
5. Food Journal: Take a book to read at work on your break instead of your Smartphone's screen. While you're at it, jot down everything you're eating. Make notes on what you change, how you felt about the taste, the way it made your body feel. If you have 3 meals with green peppers and get heartburn after every single one, it might be time to surrender your love for the bell or prepare for the discomfort. Cravings you note can also help you discover what might be lacking in your diet. I know when I'm craving ice cream, my dairy requirements are *not* being met. Worth substituting for 15 minutes on your phone, trying to figure out bizarre Facebook statuses? I think so.
Saturday, April 14, 2012
Permission From The Chef's Body?
Sometimes, the way you feel dictates the way you eat. Lately, I've been having a lot of lung issues lately and I've noticed that it dictates my food choices.
For the uninitiated: I have something wrong with my ability to breathe. It is not asthma, it is not allergies, it is not COPD. I have been to many doctors who cannot explain why, sitting on a couch in the afternoon, I will suddenly lose my ability to breathe just as readily as walking too quickly for too long. Aggrevating factors happen and are not limited to: hair/dander especially from pets, emotional triggers, dairy (if only because of dairy's normal phlegm-inducing habits).
Last night, we had Jerk Burgers with Lime Slaw on top. The heat cut immediately through anything that would have caused my body to attempt murder upon itself, and it was extremely tasty.
I mention this because, as Spring gallops by and Summer establishes its hold on our days, the way we feel will dictate what we eat. Lasagna in the middle of July? Perhaps not so light and appealing as grilled chicken with grilled pinapple and lime glaze. Spicy Thai Mango sauce over udon noodles, tossed with arugala, walnuts, bell peppers and feta.
In the spirit of All Things Culinary My Body Says, "HEY! That Might Be Tasty!" I have for the evening let my allergy medication lapse in order to enjoy:
Pinks & Greens Sangria
1 Bottle Sutter Home Moscato
1 Bottle Barefoot Pink Mostacto
3 Cups Diced Peaches
1 Small Lime
1 Entire Grapefruit (medium sized is fine, you don't have to get crazy here)
3 TBSP Grenadine *optional (I prefer it to Simple Syrup - it's more fun here)
1 Bottle Ginger Ale
1. In a super large drink container like a pitcher or punch bowl, combine both bottles of wine.
2. Prep fruit. Dice peaches if all you could get were slices or whole ones. Slice the lime into rings. Segment the grapefruit, removing all seeds and membranes.
3. Add fruit slowly to wines. I really advocate alternating what you put in at this point. This recipe is geared more toward grapefruit and peaches than anything else because I like the interplay. Adjust as needed, and remember that the interplay will only get stronger as the drink refrigerates.
4. Fridge. Seriously, this group needs time to get together and get to know everybody. I would suggest at least 4 hours. You can go with it at 2 hours and it'll be okay, but it's best overnight.
5. Get your glasses ready! Add desired amount of ginger ale and serve.
*NOTE: Waiting this long to add ginger ale preserves fizz and brings the moscatos back to life. Invariable, you're going to lose some of that moscato playfulness as this Sangria marinates in the fridge. Reviving it in this way as you serve it gives you the opportunity to adjust sweet/fizziness to suit each guest. If you want to get obnoxious with it, lime juice ice cubes add a fascinating cooling tang in addition to the lime slices.*
Pairing suggestions: Ropa vieja, blackened (protein), Devil's Strawberry Cupcakes, short rib tips and wilted spinach salad, shrimp and pesto over angel hair
For the uninitiated: I have something wrong with my ability to breathe. It is not asthma, it is not allergies, it is not COPD. I have been to many doctors who cannot explain why, sitting on a couch in the afternoon, I will suddenly lose my ability to breathe just as readily as walking too quickly for too long. Aggrevating factors happen and are not limited to: hair/dander especially from pets, emotional triggers, dairy (if only because of dairy's normal phlegm-inducing habits).
Last night, we had Jerk Burgers with Lime Slaw on top. The heat cut immediately through anything that would have caused my body to attempt murder upon itself, and it was extremely tasty.
I mention this because, as Spring gallops by and Summer establishes its hold on our days, the way we feel will dictate what we eat. Lasagna in the middle of July? Perhaps not so light and appealing as grilled chicken with grilled pinapple and lime glaze. Spicy Thai Mango sauce over udon noodles, tossed with arugala, walnuts, bell peppers and feta.
In the spirit of All Things Culinary My Body Says, "HEY! That Might Be Tasty!" I have for the evening let my allergy medication lapse in order to enjoy:
Pinks & Greens Sangria
1 Bottle Sutter Home Moscato
1 Bottle Barefoot Pink Mostacto
3 Cups Diced Peaches
1 Small Lime
1 Entire Grapefruit (medium sized is fine, you don't have to get crazy here)
3 TBSP Grenadine *optional (I prefer it to Simple Syrup - it's more fun here)
1 Bottle Ginger Ale
1. In a super large drink container like a pitcher or punch bowl, combine both bottles of wine.
2. Prep fruit. Dice peaches if all you could get were slices or whole ones. Slice the lime into rings. Segment the grapefruit, removing all seeds and membranes.
3. Add fruit slowly to wines. I really advocate alternating what you put in at this point. This recipe is geared more toward grapefruit and peaches than anything else because I like the interplay. Adjust as needed, and remember that the interplay will only get stronger as the drink refrigerates.
4. Fridge. Seriously, this group needs time to get together and get to know everybody. I would suggest at least 4 hours. You can go with it at 2 hours and it'll be okay, but it's best overnight.
5. Get your glasses ready! Add desired amount of ginger ale and serve.
*NOTE: Waiting this long to add ginger ale preserves fizz and brings the moscatos back to life. Invariable, you're going to lose some of that moscato playfulness as this Sangria marinates in the fridge. Reviving it in this way as you serve it gives you the opportunity to adjust sweet/fizziness to suit each guest. If you want to get obnoxious with it, lime juice ice cubes add a fascinating cooling tang in addition to the lime slices.*
Pairing suggestions: Ropa vieja, blackened (protein), Devil's Strawberry Cupcakes, short rib tips and wilted spinach salad, shrimp and pesto over angel hair
Sunday, March 25, 2012
The Nature of A Philosophy of Food
It's about food. It's about meaning.
My life is predicated on the notion that food, like all other aspects of my life, should reflect me. If I am, for some reason, feeling particularly open-minded, my food choices will reflect that mood. I do not rush into every day thinking, "If I don't have the same thing I had yesterday, the implosion of reality is impending." Nor am I the sort to demand daily variety.
I can't say I strike a good balance of familiar versus "new" food choices. While the best intentions of all involved pave various side streets, I have a tendency to explore a particular aspect of flavor until I feel I've completed my investigation.
"Oh, intellectualizing it a bit, aren't we?"
Hi. It's what I do.
For example: Cajun jerk. There are a number of aspects to jerk recipes, not the least of which is their origin. Caribbean jerk is not the same as creole jerk, etc. I have discovered this through careful sampling, repeated research into both cookbooks and commentaries available to me, and personal experimentation. Prep varies as well. It started with a lightly seasoned chicken breast on a plate of plain rice. Yes, that was all the braver I got my sophomore year of college. Not long ago I roasted an entire chicken coated in Cajun jerk, stuffed with gumbo. I know that sounds odd, but believe me when I say that the combination turned out far better than what I'm saying implies.
While I adore cooking, and feel I have grown somewhat good at it, I think of myself first and foremost as a writer. Much as I study subjects from very odd vantage points, I use my bizarre understanding of the world to aid in my culinary dabbling.
There is no way you can intentionally write poetry with depth and personal meaning without being fluent in your poem. ("Jess, that makes *no* sense.") Stick with me on this one. If you're writing about something you don't understand, because you don't understand it, you are fluent in your confusion. If, however, you're writing about something and it simply becomes apparent that you have no idea what you're about, you've lost your way as well as your audience.
Food is the same.
I've had many a delightful set of courses that each spoke, but the meal was ineloquent, garbled. There were messages in the food, and memories, but a cohesive meal remained elusive. Why?
I am a person who enjoys complexities. Entangled tangents amuse and intrigue me. A meal composed of historically linked dishes, served neatly on an appropriately sized plate with clean silverware and napkin will resonate with me. Banter over the inspiration for each dish, countries of origin for ingredients and their current political realities, intricate deconstruction of a method in order to expose a more effecient means of creation: these are conversations I find enriching. I adore exploration, and feel my best when I am surrounded by those who are brave enough to share what they love. An honest, open exchange of food as well as ideas - what a night!
I told you I want to change the world. I want to change my world as much as I want to change the world around me.
What food has changed your world?
My life is predicated on the notion that food, like all other aspects of my life, should reflect me. If I am, for some reason, feeling particularly open-minded, my food choices will reflect that mood. I do not rush into every day thinking, "If I don't have the same thing I had yesterday, the implosion of reality is impending." Nor am I the sort to demand daily variety.
I can't say I strike a good balance of familiar versus "new" food choices. While the best intentions of all involved pave various side streets, I have a tendency to explore a particular aspect of flavor until I feel I've completed my investigation.
"Oh, intellectualizing it a bit, aren't we?"
Hi. It's what I do.
For example: Cajun jerk. There are a number of aspects to jerk recipes, not the least of which is their origin. Caribbean jerk is not the same as creole jerk, etc. I have discovered this through careful sampling, repeated research into both cookbooks and commentaries available to me, and personal experimentation. Prep varies as well. It started with a lightly seasoned chicken breast on a plate of plain rice. Yes, that was all the braver I got my sophomore year of college. Not long ago I roasted an entire chicken coated in Cajun jerk, stuffed with gumbo. I know that sounds odd, but believe me when I say that the combination turned out far better than what I'm saying implies.
While I adore cooking, and feel I have grown somewhat good at it, I think of myself first and foremost as a writer. Much as I study subjects from very odd vantage points, I use my bizarre understanding of the world to aid in my culinary dabbling.
There is no way you can intentionally write poetry with depth and personal meaning without being fluent in your poem. ("Jess, that makes *no* sense.") Stick with me on this one. If you're writing about something you don't understand, because you don't understand it, you are fluent in your confusion. If, however, you're writing about something and it simply becomes apparent that you have no idea what you're about, you've lost your way as well as your audience.
Food is the same.
I've had many a delightful set of courses that each spoke, but the meal was ineloquent, garbled. There were messages in the food, and memories, but a cohesive meal remained elusive. Why?
I am a person who enjoys complexities. Entangled tangents amuse and intrigue me. A meal composed of historically linked dishes, served neatly on an appropriately sized plate with clean silverware and napkin will resonate with me. Banter over the inspiration for each dish, countries of origin for ingredients and their current political realities, intricate deconstruction of a method in order to expose a more effecient means of creation: these are conversations I find enriching. I adore exploration, and feel my best when I am surrounded by those who are brave enough to share what they love. An honest, open exchange of food as well as ideas - what a night!
I told you I want to change the world. I want to change my world as much as I want to change the world around me.
What food has changed your world?
Monday, January 30, 2012
An Easy Dish
I wanted to share something simple, delicious and good-keeping. This basic dish, which I had no idea what to call other than Peasant Stew, is extremely simple to make. The variety is limited strictly by the mind of the cook. Personal preference dictates notes of heat as well, but feel free to adjust any aspect of this dish to suit. My only suggestion on the meat is that I have personally tried many different proteins in this dish. Chicken, when boiled, does not appeal to me on a personal level. Ground beef becomes alarmingly tough for some reason, and the texture creates a beef vegetable soup situation for me when I use stew meat. I prefer a sausage that's been previously smoked. It keeps its texture and provides a contrast that I enjoy when juxtaposed against the softness of the potatoes. If you cook it low enough, the green beans keep their spring, and do not become mushy. I adore this dish, because the left-overs are often as/more delicious as the original, and it is truly a beginner's level dish.
Peasant Stew
4-5 red potatoes the size of a large lemon, rinsed
1 lbs smoked sausage (andouille is excellent as well, chorizo not so much)
1 lb fresh green beans (or 2 cans no salt added green beans)
1/2 tsp red pepper flakes (optional)
1/2 tsp kosher salt
1/2 tsp black pepper, freshly ground
1. Slice sausage into 3/4" rounds. Brown in bottom of stock pot. Preference of brownness, I leave to the cook. You may choose to remove fat if you choose a fresh sausage you had to cook through. Warming an already smoked sausage simply creates a delicious carmalization on the "face" of the rounds, and fat production is minimal within the 2-3 minutes needed to brown.
2. Add green beans. If using fresh green beans, add 1 1/2 cups water. If not, utilize water beans were packed in from the can.
3. Slice potatoes and add immediately to pot. Add water to cover (approx 6 cups). Add seasoning.
4. Ideally, let simmer 2-4 hours on low heat. Can be cooked over medium heat, allowed a low boil, which results in a 30 minute or so cooking time. Potatoes should be fork-tender.
SERVING NOTE: I prefer this particular dish juiceless when served. However, my husband adores the broth that results, and insists on filling his bowl halfway with said liquid. There is no right/wrong, here. Be stronger than me - let whomever you feed decide their own level of juice/juicelessness.
Now, if you'll excuse me, I have to go argue with my husband over the proper way to fill a glass with ice and water.
Peasant Stew
4-5 red potatoes the size of a large lemon, rinsed
1 lbs smoked sausage (andouille is excellent as well, chorizo not so much)
1 lb fresh green beans (or 2 cans no salt added green beans)
1/2 tsp red pepper flakes (optional)
1/2 tsp kosher salt
1/2 tsp black pepper, freshly ground
1. Slice sausage into 3/4" rounds. Brown in bottom of stock pot. Preference of brownness, I leave to the cook. You may choose to remove fat if you choose a fresh sausage you had to cook through. Warming an already smoked sausage simply creates a delicious carmalization on the "face" of the rounds, and fat production is minimal within the 2-3 minutes needed to brown.
2. Add green beans. If using fresh green beans, add 1 1/2 cups water. If not, utilize water beans were packed in from the can.
3. Slice potatoes and add immediately to pot. Add water to cover (approx 6 cups). Add seasoning.
4. Ideally, let simmer 2-4 hours on low heat. Can be cooked over medium heat, allowed a low boil, which results in a 30 minute or so cooking time. Potatoes should be fork-tender.
SERVING NOTE: I prefer this particular dish juiceless when served. However, my husband adores the broth that results, and insists on filling his bowl halfway with said liquid. There is no right/wrong, here. Be stronger than me - let whomever you feed decide their own level of juice/juicelessness.
Now, if you'll excuse me, I have to go argue with my husband over the proper way to fill a glass with ice and water.
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