Thyme For Cooking, the Blog

Pasta with Fresh Herbs; I have CCC: Creative Cooking Compulsion

It started innocently enough, as many compulsions do: the local church cookbook as a newlywed; followed by Betty Crocker and Joy of Cooking.

There was the occasional exchange of recipes with siblings and friends; a subscription to Bon Appetit.

Then mon mari gave me a wok, and '1.000 Chinese Recipes'.  (See?  I keep saying it's all his fault but he never accepts responsibility - typical modern man.)

It was a slide down the slippery slope from there: 'Larrouse Gastronomique',  followed by  'Essentials of Classic Italian Cooking', followed by the entire Time Life 'Foods of the World',  followed by countless others.  At last count there were more than 200 on the shelves.

That's when it started happening.

I could no longer just fry some pork chops for dinner.

A simple pot roast with potatoes and carrots would no longer work for me.

Hamburgers?  I think not.  Frozen pizza?  At my house?   Are you joking????

I had all of these lovely cook books, therefore I must use them.
(I think; therefore I am.)

The last year we lived in the U.S., whilst sorting through our worldly possessions, packing and preparing to move, I decided I should make something different for dinner every night for that year.  Seemed like a good idea at the time....

We moved. We moved again.

New countries, new food, new challenges, new experiences: exciting times in the kitchen chez moi.

Then, in the interest of supporting our current lifestyle (ie. feeding ourselves) I started my website/menu planner.  Since I couldn't really just rattle on about food on the site I started this blog. 

That's when, what had been a healthy interest in food and cooking, turned into a full-out compulsion.

Not only do I have to make something different every night, it has to be 'new', 'daring', 'innovative'.

I pour over the cook books but would never actually follow a recipe.... That would be cheating!

The minute I find that 'fantastic new recipe', I start tweaking it, making it mine.

And then there are the photos. 

First, and most importantly, they help me remember just what, exactly, I put into the dish...since actually writing the recipe down while I cooked  would be far too simple.  I mean, where's the challenge in that?

My mother made certain that dinner arrived on the table piping hot.

I try to get food on the table before it gets ice cold.

Timing is everything: first I have to calculate which foods cool off the fastest so I know in which order to take my 1,000 or so photos, then I have to adjust the lighting and take said photos.

Of course, this usually involves some discussion with mon mari, which, often, is much hotter than the food....

And, sometimes, halfway through dinner, I realize/decide/think I should have taken the shot from a different angle so back we (the food and I) go to the kitchen for more camera fun.

I now know, for those of you who don't: 
     Broccoli cools off faster than most other vegetables.
     Foods with a sauce stay warmer than those without.
     Foods with a crust stay warmer than those without.
     Potatoes that are roasted stay warmer longer than those that are boiled.
     Cold, coagulated gravy is best served over dog food.
     Hot foods served in a cold, French farmhouse in winter are less appetizing than cold foods served in a hot, French farmhouse in summer.
     Mon mari is grateful summer is almost here.

I've offered, by way of the give and take so important in a marriage, to do the cooking in stilettos and a skimpy maid uniform....

Mon mari said he'd rather have the food hot....

Hmmmmm........

Occasionally,  I do make something simple; not requiring thought, recipe or more planning than cutting the herbs before dark.

I try to remember that, in cooking as in life, simple is often best.

This pasta dish, for Ruth's Presto Pasta Nights, is one of those.

Stop by  Once Upon a Feast, on Friday, to get the complete round-up of pasta from around the world.

Oh, and if you look through my tulips, you can see my garlic chives and, further back, the mint just starting.

Pasta with Fresh Herbs  no thought required

1 cup dried pasta, cooked
2 - 3 tbs fresh herbs (here I used chives and garlic chives)
2 - 3 green garlic  (had a few left)
2 - 3 tbs good, fruity olive oil
Parmesan, optional (I didn't - wanted the herbs to shine)

Cook the pasta according to package directions.
Snip the herbs.
If using green garlic: Heat 1 tbs  olive oil in skillet.  Slice green garlic and add to skillet and let warm slowly over low heat.
Just before pasta is done, warm remaining olive oil and herbs in skillet - do not 'fry', just warm.  Pour over drained pasta and serve.

I'm looking at this photo and thinking:  I could add sliced cherry tomatoes; or goat cheese; or avocado; or slivered snow peas; or tuna; or a splash of white Balsamic vinegar; or lots and lots of fresh oregano or

Someone, please, make me stop.  My head hurts.... Please....

I wonder how strawberries would be...with some spinach, yeah, tha..

Veal Marsala; Seven Scintillating Snippets of Savory and Sweet

Why?

Why not?

Do you all know the urban myth (I assume) of the Philosophy professor  who, for the final exam, asked the question: 'Why?'

One student answered simply: 'Why not?' 

And was the only one to receive an "A" on the exam.

When Gay, of A Scientist in the Kitchen tagged me for 7 Food Facts I decided: Why not? 

I hadn't done it before and food idiosyncrasies can be fun!

1.  I used to love escargot.  Then I started gardening.  There are a lot of snails in my gardens and, when I realized they are really only slimy slugs with shells, they lost some of their appeal.  (The garlic butter is still damn good, though!)

2. I had a traumatic event as a child.  I was offered what I thought was a chocolate chip cookie and it turned out to be oatmeal raisin. I still bear the scars.  To this day I can't stand raisins or any dried fruit in food of any kind.  I like dried fruit, but to eat out of hand, not covertly hidden in otherwise delicious food.

3.  Conversely, I love fruitcake!

4. I'm not a fan of sweet.  I love tart/sour, the more mouth-puckering the better.  Jolly Ranchers are about as sweet as I want in candy.  (Still, there is that fruitcake thing....)

5.  For the same reason I'm not a fan of fruit in savory dishes.  I like lemon (Chicken Piccata) but not orange or cherry or peach: too sweet.  But I love almost all fruit to eat as fruit - as long as there are some tart undertones.  I don't really like figs: too sweet.  (Still, there is that fruitcake thing....)

6.  I want dark chocolate (the darker the better) rather than milk; and white chocolate is just waste of calories.  But, if given a choice of desserts between an 'ooey-gooey dark chocolate something' and a fresh tart of peaches and berries, I always go for the fruit.  (Okay, this could be because in France I know they'll give me some chocolate with my coffee anyway...)

7.  I love pan-seared foie gras!  It is the ultimate D.O. (Digestive Orgasm).
And if I ever get my hands on that 'up and coming innovative chef' in the Midwest that thought serving it with blueberry sauce was a good idea.... Well, I can't be held accountable for my actions.

And one more just 'cause:  "Snickers" is food of the gods!

If I were asked what my favorite Mediterranean cuisine is, I would have a hard time answering.  I have many cookbooks, and many favorite dishes, of French, Spanish and Italian fare.  And I am branching out into Greek and Turkish...  I really love it all and all of it!

When I read about the Festa Italiana being jointly hosted by Maryann of Finding La Dolce Vita and Marie of Proud Italian Cook I had to join the fun.

But what to bring to the party?  My mind ran through all of the pastas and risottos I make all year, briefly toyed with pizza and finally decided to do a 'secondi' rather than a 'primi'.

Piccata al Marsala (Veal Marsala)

12 oz (350gr) veal cutlets, thinly sliced - scallops
1/2 cup Marsala, (4oz. 125ml)
1/4 cup beef broth, (2oz, 60ml)
1 tbs dried parsley or 2 tbs fresh
1 tbs olive oil

In a large, nonstick skillet heat oil over medium high heat. Add veal and quickly brown on both sides, about one minute each. Remove to an oven proof serving platter. Keep veal in a warm oven (125F, 75C) while finishing sauce. Add the Marsala, beef stock and parsley to the skillet and stir to scrape up any browned bits. Let sauce cook rapidly until reduced and thickened slightly, about 5 minutes. Pour sauce over veal and serve.

For all of you proper Italian cooks: I freely admit to modifying this; I left out the flour and all of the luscious butter.  You may whip me with a noodle, but I try to make things a bit healthier when I can. 
Plus, when I have lovely veal scallops, I like to cook them quickly and leave them a bit pink, so, rather than the traditional 35 - 40 minutes to make this, my version comes together in about 10.

Stop by the party, right after March 22, Finding La Dolce Vita and Proud Italian Cook, to check out all the wonderful Italian food and fun!  We should all be ready for dinner on the terrace by then! 

Skeletons in the Pantry, interim recap...and, Hands on the Table, Please

We'll start with a photo: This is the street approaching the front of the cathedral in Strasbourg.  One of the larger (there are about a dozen) Christmas markets is in the square surrounding the church.  You can see the first row of Christmas booths.  There are 2 more rows directly behind them, before the church.

It's a rather impressive cathedral.

When we lived in Minnesota we had well water.  To the uninitiated, that meant that when we lost electrical power, as so often happens in the Midwest in winter, we also lost water.  Without electricity the pump didn't work: no pump, no water.

To put it simply, once the electricity was gone we had about 5 quarts of water available to us.  When I was thinking (yeah, right) I would fill containers immediately so we would have water for drinking and cooking.

When I wasn't thinking I would flush the toilet.

All of the available water would be washed away in one swoosh!

It's very hard to not flush a toilet.  It's a reflexive action.  It's pounded into us at an early age and reinforced daily.  I know it seems like a simple thing....it's not.

Neither is keeping your hands on the table at dinner.

I can't count the number of times I heard my mother say to one of us children: "Get your hands/elbows off the table!"

The left hand was meant to be resting on the napkin in your lap except when needed to cut ONE piece of meat; at which time it could briefly appear to accomplish said task before being relegated to obscurity once again.

In France, and most (if not all) of Europe, it is considered extremely bad manners to put your hands in your lap while at table. (Hmmmm....I wonder...no, I won't go there....)

Both hands are to be in plain view, on the table at all times.  Not the elbows, but the hands; from about mid-forearm.

It's hard!

When one is sitting in a lovely restaurant, at a perfectly set table, candles glowing softly, waiters in tuxedos solicitously anticipating our every whim; it's only natural to want to impress with our good behavior.

Instead it's the 'hand dance':
The waiter comes near, the ingrained habits kick in and hands go to the lap.   
I realize what I did and the hands go to the table.
I repeat this little performance 18 million times between aperitif and coffee.
Makes you wonder, doesn't it?

And laugh....in retrospect!

And that's what we're trying to do with Skeletons in the Pantry: Remember and share some of our, um, less than perfect moments....

From Christine, of Christine Cooks, we have the tale of Thanks and Giving, the two turkeys raised for the holidays.  One of them grew to a whopping 37 pounds, and he wasn't the big one.  You might ask how long, and in what, one cooks a turkey that huge.  Christine was asking, and waiting and waiting...

Mimi, of French Kitchen in America, has confessed to something Cheesy, creamy, comforting....and covert.  All I have to say is...I didn't know they made it with cheese!!!!!  I love that stuff!  YUM!!!!!  Oooops!

Tanna, of My Kitchen in Half Cups, that fabulous Daring Baker, reminds us that anything left on the counter when making catch-all foods (like turkey dressing) is fair game.  I'll admit to tossing a few strange things into the soup but....doughnuts?  Well, why not?  How else are new things developed? 

Valerie, of More Than Burnt Toast, has a favorite potato dish that she dare not make herself for communal gatherings (Her contributions must be time-consuming, complicated fare), but, she does happen to have the recipe....and she does happen to make certain that someone always makes it.  Sneaky!

Amy, of Knit Think, has revealed one of my own little secrets: I agree that it must be a Midwestern thing but if it wasn't on the holiday table, someone was in trouble.  Can you say "spray cheese"?  What does one do with 'spray cheese'?  Read and learn!

Have you ever forgotten what food is in which container in the freezer?  Need to have the importance of proper labeling reinforced..the hard way?  How do you feel about fish in your turkey?  Maggie, of Magpie Musing has the answer to all of these questions; some revealed for the very first time!

Nora, of Life's Smörgåsbord, discovered that one does, in fact, use that awful math stuff we learn in school in real life; or at least, one should.  She also learned why one is supposed to measure carefully when baking.  So many lessons in one little Volcano Cake!

Ruth, of Once Upon A Feast, has also found comfort in a box.  For as good of a cook as she is, it's a true skeleton coming out to learn that her family's favorite stuffing, (for HOW many years???) comes not from hours of work but from a, you-know....  (I can't type it twice)

Laurie, meet Nora.  The two of you can discuss the merits of measuring.   The kitchen of Tastes Like Home - Mediterranean Cooking in Alaska must have been getting a little warm that day.  Spoon Sweets are meant to be, well, you know, spooned.  She does get high marks for recovery!

Champaign Taste?  Hmmmm.....  I love Lisa's confessions!  I mean I love them - the food!  I do have to disagree slightly, though.  I prefer fried Spam with Miracle Whip!  Try it, Lisa, then let me know!  We can do side by side, across the pond, taste tests!

That reminds me of one of my own: The first year that I made pumpkin bread from fresh pumpkin in Andorra I had a few things to learn: fresh pumpkin is a lot moister than Libby's; always check a strange oven's temperature with an oven thermometer; and 3,000 feet is considered 'baking at high altitude'.

I made Pumpkin bread to take to a friend's New Year's Eve house party. The party was the usual eclectic mix:  4 different languages, ages ranging from 2 - 70 and people coming and going, spending the night or not, for 3 days.

At some point, some one cut into the pumpkin bread.  I wasn't present.  It disappeared rapidly, or so I'm told, and everyone loved it!  They all wanted the recipe, especially the part about how I got the gooey, sweet pudding inside the cake.  Apparently, only the outer half of the bread was actually, uh, baked!

And the last thing I needed to learn?  Insert a toothpick into the center and if it comes out clean...  Yeah, yeah, don't we all know that one!?!

You still have 2 weeks to share your own Skeleton from the Pantry.

I'll do a complete recap on Dec. 29th.  I just wanted to share the ones that have been posted so far!

It doesn't have to be holiday related, photos not necessary (or, in most cases, possible).  Just take a stroll down that old memory lane and remember what life was like when, as Lisa put it, we weren't eating organic-free-range-pesticide-free perfect-for-the-camera everything...
Although her Bologna Mac looks damn good!

Ginger Cranberry Sauce; Works Well Under Pressure

Works well under pressure!

That's a good thing, right?

I mean, if someone says that about one it should be a compliment, right?

Does it hold true if said person creates the pressure in order to get the work done?

As well as I know me, I would think I would have sorted this out by now.  But, regardless of how seriously I lecture myself, and totally ignoring the false deadlines I set myself, I still manage to (as my maternal family would say) fiddle-fart around until I'm in a panic to get everything done on time.

Oh, I always manage to get everything done; and I'm usually not more than a wee bit late, but I have been known to stay up all night or get up at 4 am to pack.  Not to mention putting my face on in the car...

Every time we're going away I do this!  Same old, same old.  One would think I'd learn...But I always know that I can squeeze just one more thing in.  And I always do...maybe that's why I never learn.

This time, this is the one more thing:  my post for Weekend Herb Blogging, founded by the lovely and very busy,  Kalyn of Kalyn's Kitchen. This will be the last event of the year and this is such a marvelous cranberry sauce that I wanted to share.

This week's host is the talented Astrid, of Paulchen's Food Blog.  Visit her blog next Monday for all of the wonderful recipes from around the world... Your last chance in 2007!

Cranberries are incredibly healthy.  Many people know that they're good for treating urinary tract infections; but did you know they also are good for inhibiting dental plaque?  Can help prevent kidney stones?  Are full of antioxidants?

And they're pretty...

You know how I like pretty food!

Ginger Cranberry Sauce

3/4 cup apple juice
2/3 cup sugar
1 1/2 tbs minced fresh ginger, more or less
2 cups whole cranberries

Heat juice, sugar and half of the ginger until sugar is dissolved.  Add the whole cranberries and cook, simmering, just until most of them 'pop'.  Remove and, with a potato masher, mash 2 or 3 times, no more.  Add the rest of the ginger, stir well and cool.  This will get very thick when cool and will keep for several weeks in the fridge.

In an hour, the girls will be all excited as we bundle them into the car.

Then, very disappointed as we drop them off at the Pensione Canine.  They'll get over it.  All the young girls pet and brush them all the while we're gone.

We're off to Strasbourg for a few days to visit the oldest Christmas market in France!  Details and photos when we return.   Now...must pack!

I plan on doing an interim post of the Skeletons received so far next weekend....along with one or two of my own secrets laid bare... The final, total round-up will be right after Christmas.  Soooo....

Don't forget to search your closet/pantry for skeletons.  Remember, confession is good for the soul.  It can, but doesn't have to, be an actual recipe.  It could just be the description of the, um, food or a story of the, um, event;  holiday related or not....
Really, any dirty little secret you feel like sharing!  You have until Christmas to post - the round-up will be just before Dec. 31.  The usual rules: post, link to me, send me an e-mail with permalink.  Click for details!

Come on, tell!  Share the pain...you'll feel better!  And so will we!

 

Come on, tell!  Share the pain...you'll feel better!  And so will we!

Red Cabbage and Christmas Memories: The PRESENT

Remember the bunny Sedi, the slayer killed awhile back?  When we were out wandering for our walk today Emma found it and, before I could stop her, she ate it.  Can someone, please, get that sight and sound out of my mind?  PLEASE????

After I finished taking photos of my ornaments earlier this week I glanced up and, totally without planning, posing or arranging, this is what I saw.

Obviously the angels are giving gifts to the caganer.

What will forever remain a mystery is: "Why?"

In the spirit of the holidays, my mind has been meandering down memory lane; chatting with the Ghosts of Christmas Past.

Santa always came to our house on Christmas Eve when I was a little girl.  None of this getting up at the crack of dawn to open presents for my practical mother!  My father was assigned the task of getting the children out of the house for the 15 minutes or so necessary for Santa to deliver the gifts.  The usual trick was to go and admire the Christmas lights in our little village. 

We fell for this year after year because, of course, as everyone knows, if Santa ever catches a glimpse of a child on Christmas said child receives NO presents.  The best tactic, therefore, was to leave the house so he could get about his business.  My mother was devious smart as well as practical.

One of my earliest clear memories of Christmas is The PRESENT.

The PRESENT wasn't from Santa or even from my parents. 

It was from my older brother and sister. 

There is a tradition in my family, and probably every other family in the entire universe, that older siblings pick on younger siblings.   Some would say tease, some torment; it's only a matter of degree.

I  was too young to know this at the time.

All I knew was that there was a big, almost as big as I was, present for me from my elder siblings. 

And it was heavy.  I could barely move it. 

I was so excited.  I didn't know what they could have gotten for me but it had to be wonderful.  I mean, they were bigger and older and everything, and they had done this for ME!

It truly had to be wonderful.

I admired that package every chance I had.  I nudged it, and rocked it and tried to shake it.   I sat by it, just basking in the wonder of it all.

I was soooo excited!  I was even more excited about the PRESENT than what Santa would bring.

Finally, finally, after eons of waiting, the big moment arrived!

Pause for pertinent facts here: my mother's 'nutcracker' was not a cute doll that one would dance around the Christmas tree with.  It was a foot-long section of iron rail, you know, as in railroad.  I have no idea where it came from but that is what she used: place nut on rail, smash with hammer.  Worked like a charm.

Okay, back to small excited child opening large present under the Christmas tree.
 
It took me forever to get all of the ribbons off.    Elder sister had done a fantastic job  of wrapping! 
Then there were miles and miles of tissue paper.  Elder brother had done a fantastic job of protecting whatever treasure was in this box.

I excitedly ripped off the last bit of tissue and there it was: my mother's nutcracker; an old piece of iron rail.

I was about 5 at the time.

I was devastated.  I cried.  I cried some more. 

Then I began to plot revenge. 

It had to be perfect. 
It had to bring them to their knees. 
It had to be the most perfect, the sweetest, nastiest, most awful revenge ever perpetrated on another being, human or otherwise, anywhere, anytime.
They had to suffer, and then suffer some more.
They had to bow down, no, crawl to me, and beg my forgiveness.

It's been damn near 50 years now.... Anyone have any ideas?  Of course, I'll have to explain what my dastardly revenge is for as I'm sure they won't remember.  But when I finally think of something fitting it's going to be GOOD!  Boy are they going to regret it!  I'll show them!

In the meantime, back to the kitchen.

I have, on 2 different occasions, discussed the Cabbage Commitment: the fact that when buying a cabbage and only feeding 1 or 2 or 3 people, one has to make serious plans to get it all used inside of 6 months.  In those discussions I only addressed the Green cabbage.

Now, as the holidays are upon us I will address the Red cabbage.

In my humble opinion nothing complements roast goose, duck, or venison better then a big bowl of brilliant, slightly sweet-sour, red cabbage.  Add to that the fact that it's easy to make and can be done well in advance (better with age) and reheated; it becomes a perfect holiday food!

The list of health benefits of eating cabbage is so long I'm not even going to start, but you can read it yourself.  Suffice it to say it's good for the heart, the gastrointestinal tract, promotes women's health and protects against cancer and Alzheimer's.

And red cabbage is pretty!

Weekend Herb Blogging, founded over 2 years ago by the brilliant and far-seeing Kalyn of Kalyn's Kitchen is being hosted by the lovely and talented Simona of briciole.  (I love adjectives!) 

We managed 3 meals out of this head of cabbage, plus one more for the freezer (one can only eat so much and it freezes well).

Red Cabbage

1 medium head, red cabbage, 2 1/2 - 3lbs (1250 - 1500 gr)
1 apple - Golden Delicious or Granny Smith
3 - 5 slices bacon, 4oz (150gr)
1 large onion
1/2 cup red wine
1/2 cup red wine vinegar - or cider
1/2 cup beef stock
1/2 cup apple juice
2 tbs brown sugar

Slice the bacon into thin strips.  Sauté bacon over medium-high heat in a large saucepan - big enough to easily hold the cabbage.  Chop the onion and add to the bacon.  Shred the cabbage by cutting a slice off of the side of the head, lay the slice cut side down and cut into 4ths, then, cutting across, slice 1/8 inch thick.  Do not use the core of the cabbage - you'll recognize it when you see it.  When bacon is brown and onion tender add everything but the apple.  Stir well.  Cover, reduce heat to low after about 5 minutes and simmer for 30 minutes.  Peel and chop the apple and add to cabbage.  Simmer another 15 - 20 minutes or until cabbage is very tender.

What to do with it all?

The first time we had it with a pork roast.
The second time with pasta:

Pasta with Smoked Sausage and Red Cabbage 

12 oz (350gr) smoked sausages
2 - 3 cups leftover red cabbage
1 1/4 cup pasta - penne, rigatoni, fusilli

Cook pasta.  While it cooks: heat a large nonstick skillet over medium-high heat.  Add sausages and brown well.  Add cabbage, reduce heat, cover and simmer until sausages are done and cabbage is hot.  When done, remove sausages and slice into 1" (2.5cm) pieces.  When pasta is done drain and put into a big bowl.  Add cabbage and sausage, toss to mix well and serve.

For the rest: how about served over buttered, boiled potatoes with a roasted chicken breast, or....

Be sure to visit briciole on Monday for the round-up of recipes from around the world.

Finally: Don't forget to search your closet/pantry for skeletons.  Remember, confession is good for the soul.  It can, but doesn't have to, be an actual recipe, or just the description of the, um, food or any food and holiday related debacle/story/mishap.... Really, any dirty little secret you feel like sharing!  You have until Christmas to post - the round-up will be just before Dec. 31.  The usual rules: post, link to me, send me an e-mail with permalink.  Click for details!

Come on, tell!  Share the pain...you'll feel better!  And so will we!

Come on, tell!  Share the pain...you'll feel better!  And so will we!

Come on, tell!  Share the pain...you'll feel better!  And so will we!

Embarrassing Food; Skeletons in the Pantry....Dare to Share!

You're an accomplished cook.

You have a discerning palate.

You author a food blog touted by one and all.

Is there something on your holiday table that makes you, well, cringe? 

Wish to disavow knowledge?

Blush with embarrassment?

Do you walk to the table, spot an old family tradition and silently groan in pain...before sneaking a big forkful into your mouth?

Are you willing to share with the rest of us?

We all make an effort to put our best fork forward this time of year, writing unique and flavorful recipes with perfectly posed photos.

But wouldn't you like to know everybody's dirty little secrets?  Would you be willing to share yours in exchange?

You all know the foods I'm talking about. 

There are the recipes that only have 4 words in the directions: Open cans. Combine. Heat.

There are the foods that no one outside your own family would actually eat. Like these lovely rutabagas that no holiday meal in my family can be without.

There are the foods that we've tried to update to resounding boos and hisses by the entire clan.  You know, that absolutely fabulous Cranberry, Lemon Grass and Ginger Chutney you made one year...and all the family wanted was the one where you open both ends of the can, push it out in still perfect 'can shape' and slice?

Take a break from the serious business of cooking for the holidays. 

Sometime between now and December 28th do a wee post exposing the skeletons in your own culinary closet.

Photos absolutely not necessary and probably wouldn't be available anyway.  I mean, why would you take a picture of it?  It's not like you'll EVER forget.

Recipes optional - you can pretend that you don't know.  Change the names of the actual chef to protect your reputation.

Stories appreciated.  Disasters a bonus!

Let's all give each other something to smile, laugh, and commiserate about during these hectic weeks.

I once ruined the Green Bean Casserole with the addition of (gasp) thyme!  On another occasion I omitted the bacon from the rutabagas and added sherry....for shame!!!! (Think about it for a second: I ruined the ruties!  Some would simply say 'Duh!')

The rules are the usual:
Write the post for "Skeletons in the Pantry" (feel free to use the Ruty Banner)
Include a link to me (Thyme for Cooking)
Send me an email with the permalink  (thyme2 dot kate at gmail dot com)

You do NOT have to have a blog to share your shame the fun.  Leave your secret in a comment or send it to me in an email and I'll post it for you.

I'll do periodic round-ups to keep us all smiling, (with links back to your post) with the complete one on December 30th.

Come on, tell us!  I'll show you mine if you show me yours!  We won't snicker ...Promise! 

Okay...not a lot!

Seasoned Eatings

You all remember "Secret Santa", right?  Those of you who have worked in an office...or a school...or a shop... or anywhere...or not.

You know, secretly giving little gifts to one person that is part of your daily life.

How about Global Secret Santa?   Okay, bad idea..

How about inter-continental Seasoned Eatings?

Country Girl City Living and I are going to inject a little spice into everyone's life this holiday season.

We all read blogs from all over the globe.

I, for one, am always hearing about spices unique to one country or another that I'm not familiar with. 

And even if I knew what they were I wouldn't have a clue as to what to do with them. 

Well Bloggers take heed: we are about to do something about that.

Not only do we all get pressies (Brit slang for presents) we get to learn  something!

And, best of all, it's easy!  I'll let Country Girl City Living explain:

"Your task is to find one spice, that is either local to your area or is representative of your cooking style.

The Spice Market in Istanbul (Summer 2005)

2) Then you package it up and send it off to the blogger you are assigned to (this is how we will maintain the element of surprise). With the package you send to your secret recipient you will add a recipe for the spice you are including.

3) Then, when you receive your package in the mail you get to post a picture of the package and your reaction to the mystery ingredient.

4) The second post (or the first if you are uber-motivated) will be the picture of the recipe you made with your ingredient."

If you want to play leave a note in the comments and/or send an email to either me or Country Girl City Living with your address (don't leave your address in the comments).

Spice up your life - and play!

Minestrone and The Art of Soup

I have yet another confession to make (they say it's good for the soul...):

I'm out of control when it comes to making soup.

I know, on an intellectual level, how to make an appropriate amount of soup.

I can tell some one else how to make an appropriate amount of soup. 

I just can't do it.

And mon mari is an enabler!

Oh I can make small quantities of simple soups for first courses.  It's the big, full meal soups that I have a problem with.

It started innocently enough, shortly after we were married.

I decided to make soup.  I got out my 5 quart soup pot and started making whatever stock I needed for the base.  Sometimes that meant cooking a chicken or some beef bones; sometimes not. It might be beans, lentils or split peas.

I chopped and added the 'base' vegetables: onions, celery, carrots.

Then, as usual, I started to think about what other vegetables should go into that particular soup: Potatoes?  Cabbage?  Rutabagas?  Courgette?  Tomatoes?  And so on...

I chopped and added and stirred.

Then, as usual, I looked in the fridge and the pantry to see what else would be good.

I chopped and added and stirred.

When the pot was so full I could no longer stir, and there was still a pile of vegetables on the counter, not to mention the meat, and all the final herbs and seasonings, I realized I had a problem.  I put some of the soup into a 4 quart pan and continued on, stirring and switching and blending.

For my birthday mon mari gave me an 8 quart soup pot.

The next time I made soup I was determined to prove him wrong. 

I could control my urges. 

I could make soup and bring it to completion in under 5 quarts.

I devised my plan; calculated my ingredients; weighed the options; and carefully made soup.  Mon mari watched.

Halfway through I conceded defeat and dumped the contents of the 5 qt pot into the 8 qt pot.

Did you know that there isn't a whole lot of difference between 5 qts and 8 qts?

Yes, that's right....before I finished I had to put some of the soup into yet another pot.

For Christmas mon mari gave me a 12 qt pot.  He said, with a smirk, that it was for stock...

We also bought a freezer.

Guess what I did last week?  Yep, I made soup.  I had to.  I had cabbage!

Cabbage, that much-maligned but always useful crucifer, is my vegetable of choice for this edition of Weekend Herb Blogging, founded by a very busy Kalyn of Kalyn's Kitchen and hosted this week by Vanessa of What Geek's Eat (who is now living in my home state). 

The last time I bought a cabbage was in June (they last a long time...) and I'll just quote myself:
Everyone is always touting the the benefits of broccoli and Brussels Sprouts, but what about cabbage?  According to the Worlds Healthiest Foods 'new research is revealing that phytonutrients in crucifers, such as cabbage, work at a much deeper level. These compounds actually signal our genes to increase production of enzymes involved in detoxification, the cleansing process through which our bodies eliminate harmful compounds.'  

Cabbage is an integral ingredient in many soups, including this famous Italian one with as many recipes as cooks!

Minestrone, Traditional  There is a smaller, faster version using canned beans here.

2 cups dried kidney beans, (16oz, 500gr) I used 1 cup white and 1 cup red, but all of either is fine
8 cups water
1 medium onion, (6 oz, 180gr)
4 - 5 carrots (8 oz, 250gr)
2 - 3 stalks celery (6 oz, 180gr)
3 cloves garlic
3 cups cabbage (8 oz, 250gr)
4 oz (125gr) spinach  I had some in the fridge
2 cans whole tomatoes (15 oz, 450gr)
6 oz (180gr) Prosciutto, thickly or thinly sliced or other dry-cured 'country' ham,
6 oz (180gr) regular, baked or deli ham also known as 'city' ham
4 cups chicken stock
5 - 6 cups water
1 tsp basil
1 tsp oregano
spaghetti, 4 oz (100gr), a 'circle' about 1" (2.5 cm) in diameter

Soaking the beans, 6 hours before: Sort through beans, discarding any stones (never found any) or damaged beans.  Put beans in soup pot or Dutch oven (5 qt capacity), add 8 cups of water, cover and bring to a boil over medium-low heat.  This should take about 20 minutes.  When just starting to simmer turn off heat and let sit for 3 hours.
Cooking the beans, 3 hours before: Drain and lightly rinse the beans.  Do NOT use the cooking water.  Put beans back in the pot, add chicken stock and water.  Roughly chop the Prosciutto and add to the pot.  Cover and bring to a simmer over medium heat.  Reduce heat to medium-low and simmer for 90 minutes.  Do not let it boil hard - this could cause the beans to break-up.
Making the soup, 90 minutes before: Uncover the soup and turn heat to medium.  Mince garlic and add to pot.  Chop carrots, celery and onions; add each to pot as you finish chopping.  Chop cabbage and add to pot.  Drain tomatoes, reserving juices and roughly chop; add to stock along with juices.  Cut regular ham into bite-size pieces and add to pot.  Add herbs to pot.  Cover and let soup return to simmer.
Finishing the soup, 20 minutes before: Add the spinach to the pot - roughly chopping if large leaves.  Break spaghetti into 3" (7.5cm) lengths and add to pot.  Cover and let finish, stirring from time to time.

What's that you say?  You still have cabbage left?

How about some brown rice and cabbage Egg Fu Yung? 

Yes, you read that correctly.  Told you it was versatile.  Here's the recipe.

When one buys a cabbage one must be prepared!

Be sure to stop by What Geek's Eat on Monday when Vanessa will have a round-up of all of the week's herbie and veggie recipes!

Butchering the Great Pumpkin: A Pictoral

He tried to hide.  Really, he did!  He had a nice little mouse family living in a hole underneath him.   He was happy in the garden.
But it was not to be.  We got him!  We had to haul him up with the garden tractor; he was too unwieldy for my trusty wheelbarrow.

We let him and his baby brother cure in the garden for a few weeks - until I had the time to do the cooking.

Then the big day came!  Time to do the butchering!
Mon mari got out the trusty machete....scrupulously cleaned, of course.

Fortunately the garden table is sturdy. 
Fortunately mon mari needed an 'aggression break'.   (Actually, he's been painting the house so any excuse for a break is welcomed.)
Let the butchering begin!
WHACK!!!!!

Finished.  Now I get to clean up the mess.  (Typical!)
What is it about boys and toys?  I have never had a strong desire (or even a teeny tiny one) to own a machete but when mon mari saw this baby it was a 'must have'.  It now has a purpose; it's useless in the brambles.

I picked the last butternut squash this morning.  Isn't it darling?  I call it 'Arrested Development'.  This baby will not meet his fate at the point of the machete.   I still have 5 the size of the big one that are destined for the oven today, as well.

After cleaning them, and duly saving the seeds for toasting, I cut them in big  chunks, cover them with foil and roast them 375F (190C) for a couple of hours.

When the pieces are past fork tender and well on the road to mush, I take the pans out and let them cool.  Basically, I bake it until it's the consistency of a purée  For most recipes it's ready to use as is.  For creamy soups I purée the finished soup in the blender.

I scoop it off the skins and let it sit in a colander for several hours or overnight.  It will release quite a bit of liquid.  I keep trying to think of a use for it....

I put the drained pumpkin in freezer bags, using 1 1/4 cups to end up with 1 cup thawed.  It will release about 1/4 cup of liquid, again, when thawed.  (That liquid I use as a substitute for water or stock in whatever recipe I'm making. 

The pumpkin in the colander is 1/4 of the Great Pumpkin, about 9 cups. 

When it's all roasted, drained, and tucked away I should have 30 - 35 cups of pumpkin purée.  I'll use it in soup, soufflés, bread, muffins, timbales and anything else I think of.

Why do I do this? 

Christmas.

My two favorite Christmas treats are Cranberry Bread and Pumpkin Bread.  That first Christmas we lived abroad I realized that not everything would be easy. 

We were in Ireland and there was no pumpkin anywhere: not canned, frozen or fresh.  I found cranberries; Ocean Spray, even, but they were pathetic, old and wrinkled.  I bought 2 bags in order to get 2 cups of berries (I was desperate) and it cost me about 15 dollars (I was REALLY desperate). 

The next year we were in Andorra and there were no cranberries.  (Actually, I've never seen cranberries, since.  There is a small berry that the Brit's and French call a cranberry but it doesn't look at all like a 'real' one.)   

But there were pumpkins.  Big green ones at the markets that the tiny little farmer used to prop on his belly to cut with the smallest, sharpest knife: cutting towards himself.  I was always terrified he was going to give himself an appendectomy while getting me my pumpkin.

Then we moved to France: no cranberries; no pumpkin.  Now you know!

Recipes to follow as I come up with make them.

Menu Plan for the Week

Not really a post - just a place for you to leave comments about the menu in the side bar... And have a preview of what we're eating!

For the week of October 26 the menu features Fried Green Tomatoes alla Romana, Salmon with Mustard Cream, Chicken Cauliflower Savoyarde, Pissalidière (photo), Beef and Mushroom Lo Mein and Chicken with Red-Eye Gravy.

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!