Hospitium

Dungeness Crab Season

2004-11-17T17:26:00.000-08:00

This is of interest mostly to the West Coast, and the SF Bay area in particular. The opening of crab season for native and long-term San Franciscans is nearly as much a sign of the start of the holiday season as decorations and toy commercials. Nov 15 starts the season, but things really open up Dec 1 when the northern fisheries open for crabbing. I like the early crabs from the southern fisheries because they always seem a little bit sweeter, so I'm going to focus on recipes that are simple and really pick up the flavor. After Dec first, look for more recipes.

My favorite place to buy crab is Viglizzo's Tower Market on Portola Drive near Twin Peaks. These guys are experts at cracking and cleaning crab and have some great sales during the season. Always good for seafood in the East Bay is Monterey Fish Market.

If you don't want to deal wih your own crabs, then go out and order some. Always a favorite for seafood is Crustacean. At many Chinese restaurants, you'll see stir fried or garlic crab on the menu.

Always ask your fishmonger to crack and clean your crab. If they won't, pick a new place to buy your seafood. These folks probably don't care so much about their seafood.

Easy ways to fix crab:

Stir Fried Crab - serves 4
(using pre-cooked)

2 crabs
1/3 c veg oil (high heat, peanut)
4 cloves garlic, minced
4 green onions, chopped
3 Tbsp chopped parsley
1 Tbsp mirin (rice wine)
1 Tbsp rice wine vinegar (unseasoned)
1 tsp soy sauce

Heat oil in wok until nearly smoking.

Add garlic, onions, parsley

Immediately add crab. Stir quickly and add liquid ingredients. Heat through - 4-5 mins total.

Stir Fried Crab - serves 4
(not pre-cooked)

2 crabs
1/2 cup veg oil (high heat, peanut)
6 cloves garlic, minced
2 Tbsp fresh ginger, minced
4 green onions, chopped
1 fresh pepper, chopped (jalapeno or to taste, optional)
3 Tbsp chopped cilantro or parsley
2 oz. of mirin (rice wine)
1 0z. rice wine vinegar (unseasoned)
2 ts. soy sauce

This recipe is best made with what is called "livebacked" meaning that he has been cleaned while still alive and is not cooked.

Marinate the prepared crab sections in the oil, garlic, ginger, scallions and jalapeno for three or four hours.

Remove crab from marinade and strain. Use the reserved oil for stir frying, heating Heat the oil until almost smoking, then add the crab and stir-fry for four to five minutes - Keep stirring.

Add the cilantro/parsley and reserved garlic, ginger and scallion mixture from the marinade. Add pepper if you want the heat. Cook for 30 seconds. Add the liquid ingredients; cover and allow to steam for four or five minutes longer.

Cracked Crab Dipping Sauces

Tarragon Butter Sauce

4 Tbsp butter
2 Tbsp tarragon, chopped
2 tsp white vinegar (tarragon infused is best)
2 tsp lemon juice
fresh cracked pepper

Warm butter until nearly a nutty brown color
Remove from heat, add tarragon and stir
Add vinegar, lemon juice and pepper

Garlic Butter Sauce

Butter
Garlic, minced
fresh cracked pepper
chopped parsley

Heat butter, but do not brown.
Add garlic and cook over med heat, until you smell it (don't brown it!)
Remove from heat - add parsley and cracked pepper

Quick Aioli

1 cup best quality mayonnaise
4 to 6 cloves garlic, finely minced
fresh ground pepper (pref. white)
1 tsp fresh lemon juice
cold water

Add garlic and pepper to mayo and stir
Whisk in juice
Add a few drops of water as nec to adjust consistency
Allow flavors to develop in fridge for at least 2 hours

Aoli
useful gadget - hand blender

as with all recipes involving raw eggs, use caution

2 egg yolks, large
4-6 cloves garlic, minced
1 c olive oil
1 tsp fresh lemon juice
cold water
salt & white pepper to taste

Beat egg yolks and garlic with some salt and pepper until frothy and light
Whisk in by drops until it begins to thicken
As it starts to thicken, whisk in the oil more steadily (or in a thin stream if using a blender)
If using a blender, stop when you've finished adding the oil
Whisk in lemon juice
Add a few drops of water as nec to adjust consistency

Remoulade

1 c best quality mayonnaise
1 egg, hard boiled and finely chopped
1 Tbsp cornichons, finely chopped
1 Tbsp capers
1 Tbsp parsley, chopped
1 1/2 tsp tarragon, chopped
1 clove garlic, finely minced
1/2 tsp Dijon mustard
1/2 tsp hot sauce (or more to taste)
dash of cayenne
pepper to taste

Mix together well and allow flavors to develop in the fridge for an hour or two

Back to regular programming

2004-11-17T17:05:00.000-08:00

After 2 weeks in mourning the election, I'm returning to blogging. Look for a focus on some of our fall favorites - apples, pumpkin, and recipes for the start of Dungeness crab season. I'll also have some ideas for creative alternatives to Thanksgiving favorites.

It's not too Early - Christmas Gift List

2004-11-05T11:11:00.000-08:00

The sappy commercials have started, and the stores have already started decorating for Christmas. Year after year we lament how early the holiday season starts. But also, year after year we complain about how busy we are in between Thanksgiving and Christmas. How do we get to have our holiday fun and not make ourselves crazy? Preparation. Pick a few things to do early.

Make some lists. I'm a big believer in spreadsheets - start with your online address book and export it. You'll be able to see the holes in it- start filling in addresses, phone numbers, etc. It'll serve you well in the future - and you'll be able to make address labels from it.

From that list, start creating a Christmas gift list. For the last few years, my family has created an online group to post our wish lists. It's been really helpful - even if I haven't always picked directly from the list. Also, if you record what you give every year - you won't repeat yourself.

If you're one of those people who pick up Christmas gifts all year long, you probably don't need this advice. But if you're like me - all year, you've picked up little things - or you saw an item or two at the summer and fall festivals and fairs. Mark those people off your list.

If you carry a PDA all the time, use that. Otherwise, put the list of what you want to buy on an index card or some durable piece of paper and put it in your wallet. Look at it before you go out to shop. Now, whenever you go shopping, you know what kinds of things you're looking for.

Pick a few things to do early and enjoy the fun stuff - wrapping presents, going to parties, baking, whatever.

Winterizing Indoor Plants

2004-11-04T11:01:00.000-08:00

And now back to our regular programming...

Even though your houseplants aren't exposed to the extremes outdoors, you may notice some changes during the winter months. As a general rule, your indoor plants will grow less for the next few months.

Light:
Unless you have your plants under a grow light, you might need to change your the placement of your houseplants. Soon you may notice that some plants aren't doing so well with the limited amount of light from shorter days or changed angles. (Interestingly, more light may enter your windows in the winter but less intensely.)

If a plant isn't getting enough light it will fade and look pale or droop to one side - older leaves may yellow and fall off at a higher rate than normal. A plant may may only grow on one side. It's safe to move plants from north to east-facing windows and to move east facing plants to southern or western windows.

Watch how your plants adjust - any signs of shriveling or tan/brown spots may be a sign that your plant is getting too much light.

Other ways to improve light - grow lights, adding a reflecting surface like a mirror. Cleaning the leaves of a plant allow light to penetrate. Larger leaves can be wiped with a damp cloth, smaller by spraying the surfaces with lukewarm water.

Watering & Feeding:
Many plants will be dormant in the winter, and you should adjust the feeding and watering schedule accordingly. Most plants will need less water and food for the coming months.

More plants die of overwatering than underwatering. Signs of overwatering include drooping (not wilted) leaves, dropped leaves, and occasionally, leaf spotting.

Unless your plant is still sprouting new growth, you may want to stop fertilizing it. When new growth reappears, start fertilizing again.

If any of your plants is struggling and you have no place to move it, just cut down on water, fertilizer and allow it to become rootbound. This will retard growth.

Look for how to help your plants survive a vacation in a post closer to the holidays.

Why the Dems Lost

2004-11-03T13:01:00.000-08:00

I've had a couple of conversations today about this devastating loss across the Democratic Party and here are my thoughts:

The seeds were sown a long time ago. In the 80's while the Republicans were building the grassroots, we weren't there. Republicans are organized at a very basic level. As the sainted Tip O'Neill said, "All politics are local."

The left talks about how Big Business owns the Republican Party. In truth, the socially conservative right owns the churches, the schoolboards and the backyard barbecues of America. They own the flags on the front porches. And the Republicans own the socially conservative right.

As Democrats/liberals, our strength and our weakness is in our acceptance of of a liberality of ideas and views. Republicans don't have that problem; they can express their beliefs in 'elevator pitch' style. Each view we accept as valid creates an environment in which the Democratic electorate splits and gives the right one more thing to be against by calling it 'liberal' and solidifying them as united.

For these same people, Democrats believe they own the hope of the economic survival of the middle class and the American Dream of a better economic future for everyone. But it seems that people aren't voting in their own economic interest or that we haven't convinced them that they should. Some have said that people vote for the GOP because they believe that the American Dream will bring them to the economic level in which they will benefit from the policies of the Republicans.

Now is when I should come up with answers. I don't have any, yet.

Kate

p.s. My sister sent me an article on negative campaigning in NC which was particularly bad this year. And although I pray that there's a really awful place in Hell reserved for Karl Rove with his bunkmate Lee Atwater, the tactics work. It doesn't sit well with me, but again I don't have any answers. http://newsobserver.com/politics/elections/ncraces/story/1793051p-8090480c.html

Take the Day off to Vote & Volunteer

2004-11-01T08:30:00.000-08:00

Instead of cooking, cleaning, working, etc. take Tuesday off to vote and volunteer.

You've heard the statistics, you know how close it was last time. This isn't a political blog, but every vote is critical to changing the leadership of this country.

John Kerry
MoveOn

Last minute volunteer opportunities

In some places, your local party may need drivers to help people to get to the polls.

America Votes has special programs for Get Out the Vote in battleground states.

Sunday Dinner on Monday

2004-11-01T08:00:00.000-08:00

Looks like I missed another week for posting on Sunday...

Suggested menu: Maple pork roast, butternut squash**, cornbread, swiss chard

Maple Pork Roast

1 1/2 pounds pork roast, trimmed (I've found that a club roast is best.)
1/2 cup maple syrup
3 Tbsp dijon mustard
1/4 cup sherry vinegar (spanish is really the best sort)
3/4 tsp black pepper

Pre-heat oven to 350
Prepare pork roast - trim extra fat and and silver skin, poke holes with a sharp knife
Salt and pepper roast, place in shallow pan
Mix remaining ingredients well and pour over meat
Roast at 350 degrees, basting occasionally, about an hour
OR until internal temperature reaches 160 degrees

Swiss Chard

1 bunch swiss chard
1 clove garlic (or more to taste)
olive oil
salt & pepper to taste
1 Tbsp sherry vinegar

Rinse chard well
Strip leaves from stem and stack on top of each other
Roll leaves and slice across (you've just done a chiffonade!)
Chop off and discard woodiest part of stem, chop remaining fairly finely
Add oil to warm skillet pan (on med heat)
Mince garlic and add to pan
Add vinegar and reduce for a 30 secs
Add chopped stems and cook until they begin to soften
Add chard, cover
If chard seems dry add a bit of water
Cook for 2 mins and then turn off heat, stir
Place cover back on and allow to steam for another 2-3 mins
Check for done-ness and either return to heat or serve
Sprinkle with a bit of extra vinegar and salt and pepper to taste

** Recipes in 10/30/04 post

Farmers Market Recipes - All Vegetarian today

2004-10-30T13:00:00.000-07:00

Preparing Butternut Squash
Butternut squash is highly nutritious; it's high in dietary fiber, beta-carotene and vitamin C. Some recipes call for cubes and others call for mash. You can use it in sweet recipes or savory. Todays recipes are for savory dishes.

Recipes calling for chunks of squash:
Cut off top and bottom
Halve squash lengthwise
Scoop out seeds with a spoon
Peel with a veg peeler or knife
Prepare as specified for recipes

Recipes calling for mashed squash:
Cut in half
Scoop out seeds with spoon
Place cut side down on oiled sheet pan (or use a silpat)
Roast at 350 for 45 mins or until soft
Scoop

Roasted Squash
After baking, cut each half in thirds
Top with:
butter and maple syrup, salt and & pepper
browned butter with sage*, salt & pepper
thyme and butter, salt & pepper
maple sugar or brown sugar and butter, salt & pepper

Butternut Squash Soup
There are dozens of recipes out there - but here's mine, very simple

2 Tbsp butter
1 sm onion or leek chopped
1 medium squash roasted and pureed
zest of 1/2 orange
salt and pepper to taste
3 cups water or broth, warm
2 Tbsp heavy cream (optional)

In a sauce pan, cook onion/leek in butter until fragrant
Add orange zest - cook for another min
Add squash and cook for 2 mins
Gradually pour in water or broth until it reaches the consistency you want
Add salt & pepper to taste
Add cream (optional) and heat through

Top with: browned butter & sage -or-sour cream/creme fraiche and spicy pumpkin seeds

Winter Squash & Noodles

1/4 teaspoon butter (or cooking spray for baking dish)
3 Tbsp olive oil
2 large onions, chopped
2 tsp rosemary, chopped fine
12 ounces pasta shells, or other med pasta shape
1 cup butternut squash, cooked and mashed
1/2 cup parmesan cheese, grated
1 cup bread cubes

Preheat over to 400 degrees, butter a 9x13 pan
Heat oil in skillet and cook onions on low, covered.
Sweat for 15 mins
Uncover and raise heat to med, cook for 15 mins until onions are browned
Turn off heat and add 1t rosemary, drain off 1T oil and reserve
Meanwhile cook pasta, drain and reserve 1 1/2 cups water
Using reserved oil, toast bread cubes with 1t rosemary
Stir pasta water and squash into onions, simmer 2 mins.
Toss squash mixture and pasta and 1/2 cup parmesan, transfer to prepared dish
Top pasta with bread cubes and parmesan
Let bake until golden brown (10-15 mins)

Other ideas:
Roast small cubes of squash at 425 for 30 mins (until fork tender)
Serve over large pasta with browned butter & sage, parmesan
Serve with a salad of dark greens and feta
Mash some cubes and add to risotto, place more on top - season w/thyme or sage

*Browned Butter & Sage
This is great for topping gnocchi, for a simple bruschetta with parmesan and works well with nearly any squash.

3 Tbsp butter (preferably unsalted)
1 tsp chopped fresh sage

Heat butter in saucepan over med heat until it's a nutty brown color
Take butter off heat and add chopped sage

And for those of you who don't like squash:
Roasted Vegetable Soup
6 tomatoes, halved and cored
2 leeks, chopped (1/2 inch pieces)
2 carrots, chopped (1/4 inch pieces)
4 cloves garlic
1 Tbsp coarse salt
1/2 teaspoon black pepper
2 Tbsp olive oil
28 ounces vegetable broth
1 cup water
1/2 sm pkg frozen corn kernels

Preheat oven to 425
Place tomatoes cut side down in a single layer
Scatter veg around and among toms
Tuck garlic in between
Drizzle olive oil over veg
Roast at 425 degrees for 1 hour, allow to cool slightly
Remove skins from toms
Move veg to stock pot
Deglaze pan with water, add to stock pot
Toast corn kernals until carmelized, set aside
Add veg broth
Bring to boil, then reduce to simmer for 10 mins
Pour in blender or using immerion blender, blend to desired chunkiness
Return to pan
Add corn kernals
Heat through as nec.

Time Change

2004-10-30T11:15:00.000-07:00

I know there are all sorts of reminders out there about the time change, but don't forget to (Spring Forward Fall Back) turn your clocks back one hour before going to bed tonight.

As a part of the bi-yearly service announcement:

Change the batteries in your smoke alarms and check the dates on your fire extinguishers.

For those of here in earthquake country, it's a good time to check your earthquake kits. If you're in snow country, check your winter emergency kits.

At the Farmers Market

2004-10-29T10:15:00.000-07:00

This week, it's all about squashes.

When choosing squashes, look for those that seem heavy for their size, have no soft spots, especially around the stem. Thanks to the thick skin, squash keeps for a good long time (up to a month) when kept in a cool, dark place. Don't store squash in the refrigerator - it will go bad more quickly.

Most of them have similar preparation methods. Tomorrow, I'll have recipes for my favorite kind of squash, butternut, but you can substitute most other squashes.

Here's a compendium of kinds of squash.

Acorn
Range in size from softball to melon and are deep green, often mottled with orange. Their deep ridges make them nearly impossible to peel. They bake or roast beautifully. Small ones can be baked whole.

Buttercup
A bit odd-shaped, sort of squat with a cap on top. The skin is dark green and often has lighter grey-green stripes. The flesh is similar to butternut, but a little drier.

Butternut
Shaped like a large pear and have a large range in size. The skin is smooth buttery tan color. It's rare that the largest ones are good to eat, so choose medium or small ones.

Calabaza
This is a large squash often sold in portions. The color range is wide but often is bright orange, and less often has green, yellow, or cream-colored skin. Sweet and moist when cooked.

Delicata/Bohemian
It's smallish (1-2 lbs) and is oblong with cream-colored skin and often stripes that vary in color from green to orange. The flesh is more yellow than orange.

Golden Nugget
Looks quite like a small pumpkin, but usually a little less bright orange. Tastes like pumpkin and cooks quickly. Can be baked whole.

Hubbard
Another huge squash and are therefore often sold in pieces instead of whole. The bumpy skin varies in color from dark green to light blue to orange. The flesh is a bit stringier than other kinds and is best served steamed.

Pumpkins
Some 95% of these are used for decoration, not for cooking, but there are many varieties that are great for cooking - look for those labeled sweet, sweetie-pie or sugar. Prepare them as you would any other winter squash.

Turban
These are usually small or medium in size and look like their name, albeit sometimes oddly. They have bumpy skin and are often sold as decorative squashes. Cook with them as you would any other winter squash.

Prepping for Winter - It's not too Early

2004-10-28T10:08:00.000-07:00

Here's one Christmas tip learned from experience. Start asking people for their mailing addresses now if you want to send Christmas cards. Also, if you want to order cards from one of the non-profits, you'll need to order soon. Try UNICEF or the Sierra Club for some of my favorites.

Preparing for winter:

Check your boots heels and soles to see if they need to be repaired before you go out in the rain or snow.

Check the bindings, zippers, etc on your ski equipment so that you can be ready for the snow as soon as the slopes are ready.

Anything that you normally waterproof, pull out and apply this year's coat.

Air out your sweaters. If you used cedar to store them and the scent is strong, tumble them with no heat. Add a good smell by tossing in a sachet or a piece of cloth sprayed with a clean-scented perfume.

Check the buttons and pocket linings of your coats, since winter coats seem to take a worse beating than other clothing items. If there are any you don't think you'll use this year, donate them to One Warm Coat . In SF, try Glide Memorial. At the Community Thrift Store [623 Valencia Street, (415) 861-4910] you can designate a charity to receive the proceeds of the sale.

Pull out your scarves and gloves and either wash them in Woolite or try out the Dryel product (it really works!).

Matching gloves:
So, you only found one of your set of gloves? Try this to keep the pairs you still have together:

Sew a large button on the cuff of one glove and a loop of embroidery thread or something with a little strength on the cuff of the other. Hook them together and make sure you have both when you need them

Sewing on a button:

* Pick a color thread that closely matches the original
* Thread your needle and knot it at the end - small buttons need 12 inches - more for larger.
* Try to locate the original holes and then send your needle from the back through one.
(If the holes have been pulled too wide, rotate the holes or move to the closest solid spot of fabric. If the fabric is too ripped, take it to the tailor.)
* Make a few stitches to create an anchor.
* Put the button on top of those stitches you made.
* Again from the back, bring the needle through one of the holes in the button.
* Go back through the fabric, and back up again from the back.
* After 2 passes, pull the button up a bit from the fabric so that the thickness of the coat will pass easily when buttoned.
* Insert a toothpick (or in my case, a cocktail pick) in the loop

Two hole Button:
* Go back and forth between the two holes
Four Hole Button:
* Follow
the pattern on the other buttons
* Normally, you'll cross from side to side
in the back

* Make ~6 passes.
* Before your last pass through the fabric, remove the toothpick and wrap the thread a few times around the thread 'shank'
* Pass the needle over and under the back stitches a few times.
* Tie a knot and trim the tail of the thread.

Halloween Night In

2004-10-27T13:09:00.000-07:00

If you don't have plans to go out Halloween, then here are some ideas if you stay in.

Very few of us are lucky enough to live in places where kids still Trick-or-Treat, but my neighborhood has been an exception in years past. I live near a Community Center, and I'll sometimes get kids from their party. I'm not one of those people who recommend healthy treats for kids. I say - give 'em candy - big handfuls!

If you are giving candy and you don't necessarily know the kids, make sure your porch or doorway is well-lit and you have something outside to indicate that you are receiving trick-or-treaters. If the weather's not bad, maybe even hang out on your porch and don at least a witch's hat or something in the spirit of the night. When you are done for the evening, turn off the light and bring in the jack-o-lantern.

Snack Ideas:

Caramel Corn - you can buy the micro version or see below
Caramel Apples - slice apple and dip in caramel ice cream topping
Candy Apples - the mix is usually available near the apples at the supermarket
Rice Krispie Treats -
see http://www.kelloggs.com/cgi-bin/recipes/rcp_recipe.pl?p_rcp_nbr=47

Caramel Corn & Nut Crunch
helpful gadget: candy thermometer

Always be very careful when making candy - serious burns can result.

6 c popcorn
1/4 c unsalted butter
3/4 c light br sugar (packed)
a few drops of vanilla extract
1/4 c light corn syrup
3/8 tsp salt
1/4 tsp baking soda
1/2 c salted peanuts or other favorite nut

Use a shallow baking pan lined w/ with foil (slightly oiled) or a Silpat (get one - they're great!)
Melt butter, add sugar, syrup and vanilla extract over med. heat
Sir until it reaches a boil at medium heat
Allow to boil without stirring until it reaches 300° or hard crack stage**
Using a heatproof utensil, stir in salt and baking soda
Quickly stir in nuts and popcorn
Spread into pan thinly and evenly
Cool completely and crack into pieces

** If you don't have a candy thermometer, use this guide from the Exploratorium to test doneness. Pull out samples to check starting after about 7 mins.

Movies to stay in and watch:
It's a tinyand entirely subjective list. You can find lists of all the classics on a zillion other sites, and many people are more qualified than I am to make lists, but here are a few of my favorites :

It's the Great Pumpkin, Charlie Brown (1966)
Bring back some memories watching this - IMHO the most under-appreciated of the Charlie Brown specials. The backgrounds are particularly amazing - something you can appreciate as a grown-up. Quiz: http://eggboy.freeservers.com/Halloween/great.htm

Dead Alive (1993)
A funny gore-fest from Peter Jackson before he went all mushyartsytolkein on us. The lawnmower scene is classic! Not for those with weak stomachs.

Heathers (1989)
Not often thought of as a Halloween/horror movie, but funny and disturbing. A few weeks ago my 20 year old niece looked askance at me for a few days after finding it in my collection and watching it.

Monday night Dinner - leftover recipes

2004-10-26T10:00:00.000-07:00

Curried Chicken Salad

Spice up your regular old chicken salad recipe by adding curry powder, a squeeze of lemon juice and few chopped nuts and raisins or currants.

Salad Nicoise

Make a bed of mixed lettuces tossed lightly in a vinaigrette
Place leftover roasted potatoes and green beans on top
Add a scoop of tuna mixed with lemon juice, olive oil and capers
(or mix in some minced anchovy)
Add olives, tomatoes

Southwestern(ish) Chicken Stew

8 ozs salsa verde
2 cups cooked chicken pieces
2 cups low-sodium chicken broth
1 15 oz can cannellini beans, drained
3/4 tsp ground cumin
Garnish: 2 green onions, chopped, sour cream and tortilla chips

Cook salsa for 2 mins over medium heat
Add remaining ingredients and bring to boil
Lower to a simmer and cook for 8-10 mins

Add-ins: frozen corn, a few chopped tomatoes

Green Tomato Recipes

And, the promised Green tomato recipes - The good ones have a solid texture and are a bit sour. The pie recipe may sound odd, but think of the tomatoes like apples in this one. Also - you can use them like other vegetables in a simple gratin - slice them thinly and follow any gratin recipe. There are tons of recipes out there for Chow-Chow or Piccalilli, two relishes - just search around.

Green Tomato Pie:

6-8 green tomatoes, large
juice of 1 lemon
1 c br sugar
1/4 c wh sugar
4 Tbsp flour
4 Tbsp butter
1 tsp salt
1 tsp spice (pick your ratio of clove & cinnamon)
2 pie shells (unbaked - get the refrigerated ones near the canned biscuits - my fave shortcut)
additional butter for top of crust

Preheat oven to 425
Place one pie shell in pie pan, slice the other into strips
Slice tomatoes thinly and toss in lemon juice
Crumble together flour, sugar, butter, salt and spices
Layer tomatoes and flour mixture
Place dough strips in a lattice pattern on top of pie
Dot with butter

bake at 425 for 25-30 mins

Green Tomato Relish
canning version

5 lbs green tomatoes, chopped finely
3 bell peppers, chopped finely
3 onions onions, chopped finely
2 hot peppers, chopped finely (optional)
1/2 c salt

4 1/2 cups white vinegar
1 1/2 cups sugar
2 Tbsp mustard -or - dill seeds (or mixture)
1 Tbsp celery seeds

Sprinkle salt over vegetables and allow to sit for at least 4 hours
Drain well and squeeze out excess water

Combine vinegar, sugar and seasonings together and bring to a simmer for 10 mins
Add vegetables and bring to a boil

Follow USDA canning guidelines.

Monday Dinner

2004-10-25T09:00:00.000-07:00

Since Monday's an off night for the Series, fix Sunday Dinner on Monday

I admit it - Sunday night I ordered in and watched the World Series instead of cooking. Note: Amici's may be a longer wait and more expensive, but it's worth not waiting for bad North Beach Pizza.

Menu: Roast chicken, roasted potatoes, green beans and fried green tomatoes.

I'm a big fan of high-heat roasting, it's much quicker and gives a crispy skin on the potatoes and chicken. If you were convinced to buy those green toms, you can make a southern favorite with them tonight, and I'll give you another recipe later in the week.

Roast Chicken
helpful gadget: olive oil sprayer

5 lb roasting chicken
olive oil
bunch of herbs - such as thyme, rosemary
1/2 orange
1/4 tsp salt
1/4 tsp pepper

Preheat oven to 450 degrees.
Remove the giblets and neck from chicken; discard or save for another purpose
Rinse chicken under cold water; pat dry.
Trim excess fat. Place chicken, breast side up, on a broiler pan.
(or lift the chicken off the surface by creating a ring with rolled aluminum foil)
Salt and pepper the surface
Coat chicken with oil - preferably sprayed lightly
Tuck some herbs under breast skin and put the rest in the cavity
Squeeze orange over chicken and then place in cavity
Bake at 450 degrees for 30 minutes.
Reduce oven temperature to 400 degrees;
bake an additional 45 minutes or until thermometer registers 180 degree

Roast Potatoes

Potatoes, cut into 2 in pieces, skin left on
Olive oil
Dried or fresh herbs
salt and pepper

Toss potatoes in oil, herbs, place in a single layer

After you turn down the heat on the chicken, put potatoes in the oven
Cook until chicken is finished

Fried Green Tomatoes - serves 3-5

The amount of each ingredient you'll need depends on the size and juiciness of each tomato, but the ratios should be about the same.

3 green tomatoes, large
1/4 c flour
1 c fine cornmeal
1/2 tsp chopped thyme
salt and pepper to taste
cayenne to taste
veg oil for frying

1/2 c buttermilk or milk

Heat veg oil (about 1/4 in deep) in frying pan until a drop of water sizzles
Slice tomatoes about 1/2 in thick
Mix dry ingredients
Dip each slice into buttermilk
Coast slice with cornmeal mixture, shaking off excess
Place in a single layer in pan until golden, turning once (and carefully!)
Serve immediately

Cut the calories: cook the tomato slices lightly in a bit of butter before coating, and then bake in a 400 degree oven for 8 mins, then broil until brown

More green tomato recipes later in the week.

Farmers Market Recipes

2004-10-23T11:21:00.000-07:00

You're home from the market, looking at all you bought and are wondering - what do I do with all this? Or maybe you didn't go to the market, you got up late or the weather is crappy, or you just didn't feel like it. Go to the grocery store instead.

Yesterday, I suggested picking up tomatoes and beans in the pod. Here are some recipes and serving ideas:

Fresh Tomato Soup - 4 cups
helpful gadget: immersion blender

1 med onion, chopped
3 lbs ripe tomatoes, peeled & seeded, chopped with juices
1/2 tsp salt
1/4 tsp fresh black pepper
sprig of fresh basil, tarragon, chervil or chives, chopped
1/4 c heavy cream (to make it a cream soup)

Med-low heat
Sweat onions in a small amount of olive oil
Add tomatoes and cook about 25 mins
Puree to desired consistency
Return to pot and add seasonings
(at this point, add cream if you wish)
Heat through and serve

Garnish - croutons, basil and a drizzle of olive oil (best on non-cream version)
add a dollop of sour cream/creme fraiche and herbs

Make it easier: Use canned toms instead. Heck, you can even buy a good low sodium or organic pre-packaged soup and add some fresh finely chopped tomatoes and fresh herbs.

Peeling and Seeding Tomatoes:

So - you've never peeled and seeded a tomato before. Here's how:

Start a pot of water boiling
Fill a bowl with ice water and set it near the stove
With a sharp knife, make a small "x" in the skin on the bottom of the tomato
Put tomatoes into boiling water for 30 secs and remove when skin begins to peel
Dunk tomatoes into ice water for a few mins
Peel with hands

Cut the tomatoes in half and squeeze over a sieve, catching the juice
Chop as normal

Grown-up Grilled Cheese
Helpful gadget: the George Foreman Grill - come on you've got one...

One of my guilty pleasures is the lunch counter/kid version of grilled cheese - processed cheese on white bread. But, if you've gone to the effort of making your own soup, why not make more sophisticated version of the classic? Some ideas:

Multi-grain bread - cheddar, v. thinly sliced apples or pears, honey mustard
Pita - feta, tomatoes and olive tapenade
Foccacia - fresh mozzarella, prosciutto, basil
Sliced crusty bread - thinly sliced pears or apples, bleu cheese - add some greens tossed in vinaigrette after cooking

Fresh Beans from the pod
Alright, you've been convinced to buy them - now what do you do with them?

Turn on the stereo and sit down at the table and start shelling the beans. After shelling, rinse lightly.

There are several ways to cook fresh beans. Cooking times vary according to the size and type of bean. You can microwave them with a tiny bit of water 4 mins, or longer for favas. Steam the beans for 5-10 mins in a veg steamer or in a colander placed over a pot of boiling water. You can also boil them, but I recommend against it - much of the flavor is boiled away.

My favorite way to have them is the undercook them a little and then saute them in a bit of butter or olive oil and fresh garlic or herbs. Add some sauteed wild mushrooms - the flavors meld nicely.

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Bought something at the market and at a loss for how to use it? Just post here and I'll give you some suggestions.

At the Farmers Market

2004-10-22T10:00:00.000-07:00

I hope to make this a semi-weekly feature on Fridays so you can have a few things in mind for the weekend markets. I'll follow on Saturday with some recipes or serving suggestions for some of the ingredients.

At this cusp of seasons (here in CA anyway), you can find the end of the summer produce and the beginning of the autumn harvest. Here's what to look for this weekend:

Tomatoes - You might get some good deals this week, but look closely for dried/wrinkled spots or blemishes on the skin. This could be a sign that the tomatoes have been hit by a frost. If you find some good ones, consider buying enough to blanch and freeze for winter.

Green tomatoes - If you're lucky, you may also happen upon green tomatoes that the farmer has picked before the frost -or- because the shortened days and cooler weather has sharply halted the ripening process. Choose very hard tomatoes.

Beans in the pod - Most of the beans we eat these days are dried, but the subtle differences in flavor are lost once beans are dried. Look for black eye peas, limas, and cranberry beans. Check to see if the pods are dry and not mushy. If you're feeling particularly energetic, pick up some fava beans; they take longer to shell, but are worth the effort.

Herbs - This will be the end of many fresh herbs at the market for a while. Buy extras of whatever is available and bring home to dry. Tie the stems with butcher string and hang upside-down in a cool(ish) dry place. They add a nice touch to the kitchen and will taste much better that the dried ones you'd have to use from jar later this winter.

Flowers - Look for zinnias, dahlias, marigolds, cosmos, mums and clover. To arrange, use a ceramic container, even a ceramic or glass pitcher you already have. You can also put a smaller glass container inside a flower pot to hold the water. Arrange flowers casually in the container.

Jams, Jellies, etc - This is the time of year you should be seeing jams and jellies at the market. You may get some unusual combos you don't normally see on the shelf with the Smuckers. Look for strawberry-rhubarb or fig or unusual berries - Mayhaw, Marionberry (snicker).

A quick glossary:

Jam - contains fruit, nearly pureed
Jelly - contains fruit juice, not pieces
Preserves - contains fruit, larger pieces than jam
Conserves - a mixture of fruits

Olive Oil - Here in Northern California, you should be seeing the fall 2004 pressing. At the market, you're more likely to see unfiltered oils and oils that have a much more pronounced flavor.

If I see anything else worth noting this week, I'll add to the list early Saturday.

Simple Autumn Arrangements

2004-10-21T22:00:00.000-07:00

Summer flowers are soon to be gone from the market or are rising in price everyday. Luckily, they're being replaced by more cost conscious dried items or items you can easily dry yourself. For the dining table or kitchen counter, use food - it's beautiful and economical - and you can use it later.

Here are some ideas for decorating your home:

Table Arrangement:

A practical and useful arrangement can be made of fall fruits or vegetables

* Choose container - baskets that allow air to flow work best for fruits. Use ceramic bowls for squashes.

* Fruit arrangement - use apples, D'anjou pears, and pomegranate. You can use persimmons for a short time, but they go mushy quickly, so be careful in choosing them.

* Instead of using inedible lacquered squashes, look for small edible squashes instead. You can bake them later.

* Accent with mixed unshelled nuts and herbs.

* Keep the arrangement out of direct sunlight so it lasts longer.

Herb Arrangement:

* Bunch together fresh sage and surround with thyme and rosemary in small containers, tiny flower pots or coffee cups.

* If you find fresh bay leaves, get them - they're so much better than the ones you buy already dried - and much stronger - so use fewer of them in recipes.

* Keep herbs in water for use soon or without water and you'll have dried herbs for the winter.

* Arrange the small containers in the center of your table or on your windowsill.

Dried Hydrangeas:

Hydrangeas come in a an subtle range of colors from green-tinged ivory to sage green to periwinkle to deep blue. They work in rooms with either subtle light colorings or in darkly paneled rooms.

* First, get a large clear glass vase with a wide opening or any container of your choice.

* If you use clear glass, fill the bottom with pebbles. You can get the best prices on pebbles at the garden center rather than at the craft or floral supply store.

* Arrange the dried blossoms in an irregular mound.

* Keep out of direct sunlight or the flowers will fade.

If you find fresh hydrangeas, you can dry them by hanging them upside-down in a cool, dark, and dry place.

Autumn has Arrived - Linens

2004-10-20T10:00:00.000-07:00

It's easy to change the look of your home from summer to autumn with a quick change of linens. A little color can bring the warm tones of the autumn months from outside to inside.

This doesn't mean that you have to replace everything at once. Add a few items to your collection of linens each time the season changes and soon you'll have a seasonal collection. Start with complementary colors to your existing table linens or buy a new patterned runner that complements your placemats or napkins. Not all colors work, but here are some ideas:

Your scheme now - Complementary Autumn Color, Second color

Dark Blue - Beige or Wheat
Medium Blue - Maize Yellow, Medium Green
Dark Green - Goldenrod, Brown
Medium Green - Maize Yellow, Orange
Burgundy - Dark Purple (Aubergine), Orange
Grey - Sage Green, Wheat
Dark Purple - Burgundy, Dark Orange

If you choose to buy, you don't have to spend a lot of money. The mass marketers like Target, Kohls or warehouse clubs have been expanding their home linen collections, and thrift stores are a great place for old tablecloths. At the end of the season, after Thanksgiving, there will be sales on all the colors you'll want next year.

Consider changing the throw on your couch or bed to a complementary autumn color. A pillow with a pattern or a few pillows in complementary autumn colors can make a real change.

Change the look of a room completely by shifting from pure white shears to shears in opaque colors.

Today's idea (but not a how-to) :

Transforming old tablecloths

Runners

Supplies: tablecloth, iron-on seam tape in complementary color, iron, scissors

Cut tablecloth 12 inches longer than table and 12 in wide
Using iron-on seam tape, seam the edges all around, either turning the corners or beveling the edges.
You can use a hand-held seamer to reinforce, using a matching or complementary color thread.

Placemats

Supplies: tablecloth, iron-on seam tape in complementary color, iron, scissors

Cut tablecloth into rectangles approximately 12 in by 16 in
Using iron-on seam tape, seam the edges all around, either turning the corners or beveling the edges.
You can use a hand-held seamer to reinforce, using a matching or complementary color thread.

Note to readers: Handheld seamers like the Handy-Stitch are available at most mass-market stores and should run you about $20-$25.

Autumn has Arrived - Recipes

2004-10-19T17:00:00.000-07:00

The weather has changed and the time is about to change as well. It's time to start preparing your home for the fall, making it cozier and someplace you'll be spending more time for the next months.

Start with your grocery list and cook from the harvest. It's cost-conscious, better for the environment, and the vitamins can help you stave off those looming colds. Add apples, squashes and root vegetables, grains and legumes. Legumes are high in folate and fiber and apples in vitamin C, potassium and fiber.

Today's recipes are Quick Cassoulet and Baked Apples .

Cassoulets find their roots in southwest France in the Languedoc region. Most cassoulets are designed to cook for a long time and have an extensive ingredient list. This one takes 30-45 mins and can be made with items you probably already already have in your pantry or fridge. Nothing could be easier than Baked Apples, and they'll make your house smell amazing.

Menu Ideas: Mixed green salad with a simple vinaigrette, Quick Cassoulet. Serve with a Provencal Cabernet or Syrah and plenty of warm, crusty French bread. End with Baked Apples served with coffee.

Quick Cassoulet - serves 4-6
recipe can be expanded - just make sure you have room in your pan to brown the meats or brown them in stages.

3/4 pound sausage links, 2 inch pieces
1 pound ham steak, 2x2 pieces
3 bratwurst or other white sausage, 3 inch pieces
1 smoked turkey wing (optional)
1 medium onion, chopped roughly
2 cups button mushrooms, sliced in half
1/2 teaspoon fresh (1 t dried) thyme
1 bay leaf
1 clove garlic, crushed or more if you prefer
fresh black pepper
1 15 oz can tomatoes (low sodium, crushed)
2 cans cannelini beans, (low sodium, drained & rinsed)
1/4 cup dry white wine (optional - sub extra water or broth)
1/2 cup water or low sodium chicken broth
1/4 cup pitted olives (optional)
3 tablespoons chopped parsley

Using a large heavy bottom pan, brown sausage in a little olive oil
Add ham and cook until lightly browned
Add onion, bratwurst, mushrooms, thyme, bay leaf, garlic, pepper, turkey wing
Stir and cook for 5 mins
Add white wine and cook for 2 mins
Pour in tomatoes, beans, water and boil gently for 8 mins
Remove turkey wing and bay leaf
Turn off heat
Remove meats and place on platter, reserving a center well
Spoon remaining into center well
Tuck olives around platter
Sprinkle parsley

Serve w/ mustard (Dijon-style) and hot sauce

Cut the calories: substitute turkey ham and chicken sausage.

Baked Apples

Tart green apples

Filling per apple:

1 Tablespoon butter
1/2 teaspoon spice combo
(choose a balance of what you like - cinnamon, nutmeg, mace, cloves, allspice)
2 Tablespoons brown sugar
1 teaspoon Brandy (optional)

Preheat oven to 350
Core apples, but do not cut all the way through
Stuff one serving of filling into each apple
Place closely together in a pan - If you don't have the right size, use aluminum foil to prop up apples
Bake 20 mins or until desired softness

Serve with ice cream and or plain cookies

Note to readers: Although I test my recipes for accuracy before posting, they are meant to be a guide. Use them for inspiration not as law.