Thyme For Cooking, the Blog

Ratatouille: A creative challenge

Ratatouille

Ratatouille: a  cooked melange of summer vegetables that originated in Nice and is popular, in various versions, throughout the Mediterranean countries.

As with most country classics, there are as many recipes as there are cooks.

Everyone seems to agree on most of the ingredients:

• Aubergine (eggplant)
• Bell peppers, any color
• Onion
• Garlic
• Courgette (zucchini)
• Tomatoes
• Fresh Basil

No one seems to agree on the proportions.

Some will add laurel (bay leaves), thyme, a splash of vinegar.

Some use canola oil; some olive oil.

Some will add a dab of tomato paste.

I have six French cook books. 

I found six different recipes and methods of preparation.

One said to braise all of the ingredients separately, for varying lengths of time, and to combine, along with the fresh basil, a mere seconds before serving.

One said to throw everything together in a big pan and bake in a slow oven, undisturbed, for four or five hours.

One said to sauté everything and then simmer for 20 minutes.

One said to sauté some things but not others, and to simmer the whole lot for 1 hour undisturbed followed by 2 hours stirring every 10 minutes.

I apologize for not having photos of all the gorgeous vegetables that went in to this, but by the time I actually got to the kitchen I was so confused I couldn't tell the aubergine from the tomato.

I persevered.

Heart of the Matter is having a Picnic and I wanted to bring Ratatouille.

Living in France and all, it just seemed like the thing to do.

One of the best things about ratatouille is, while it is good hot, on the day you make it, it is better the next day... And the day after that.

(Like fine wine and smart women, it improves with age.)

Good hot, but some would argue, better warm or at room temperature. 

It can be served on it's own as a first course or side dish, with couscous or rice for a vegetarian main course, or have some grilled shrimp or sausages added to it for a non-vegetarian main course.

It's chock-a-block with fresh summer vegetables (don't bother making it if you don't have the good fresh stuff).

It does have rather a lot of oil in the recipe - BUT, it's heart-healthy olive oil and this recipe will easily make 4 main courses or 8 side dish.  Or, in our case (being only two) 4 meals of various versions.

Ratatouille is one of those dishes that simply has to be made  large - It's worth it.

This is my adaptation of all the versions and methods.... And I made the recipe as small as I could ;-))

Ratatouille

1 small - medium aubergine (eggplant), about 8oz, 250gr
2 small - medium courgette (zucchini), about 14oz, 400gr
1 1/2 large bell peppers, I used 1 green and 1/2 yellow
2 large onions
4 cloves of garlic
5 medium tomatoes
5 laurel (bay) leaves
2 tbs chopped fresh thyme
big handful of fresh basil leaves
4 tbs olive oil
salt and pepper  optional

Roughly chop the onions and peppers. Mince the garlic.  Cube the aubergine.  Slice the courgette in half the long way, then in 1/4" slices.  Peel and roughly chop the tomato.
Heat 1 tbs oil in large skillet over medium high heat.  Add the onions and sauté until starting to brown.  Add garlic and sauté for a minute or two longer. Put onions and garlic (and cooking oil) into a large pot.
Put the pot (with the onions) on low heat.
Return the skillet to heat and add 1 tbs oil.  Add peppers and sauté until starting to brown and blister.  Put peppers on top of onions.
Return the skillet to heat and add 1 tbs oil.  Add courgette and sauté until starting to brown and soften.  Put courgette on top of peppers.
Return the skillet to heat and add 1 tbs oil.  Add aubergine and sauté until starting to brown on all sides.  Put aubergine on top of courgette.
Put laurel and thyme on top of aubergine.  Put tomatoes on top of herbs.
At this point you can add a bit of salt and pepper if you like.
Give it a gentle stir or two,  cover and increase heat slightly until you hear it simmering.  Reduce heat and simmer for 45 minutes.  Stir it every once in awhile. When ready to serve, remove from heat, tear the basil leaves and stir in.

It took me about 35 minutes to do the chopping and sauteing; everything was tender and well done in 30 minutes but I let it simmer for 45.

Joanna, of Joanna's Food will have the Picnic Round-up around the 29th of August.  Be sure to visit for lots of heart-healthy foods!

Creamy Herb Dressing with Yogurt; Listening v Hearing

Creamy Herb Dressing

There's nothing like two people talking about the same thing, differently; one in a foreign language, the other with a foreign accent; to really cock-up the simplest request.

There is a phone next to the bed mon mari is currently lounging in.

We thought it would be kind of fun if it worked.

I asked one of the nurses how to use it.  She told me that we had to pay for it.

Well, of course we would have to pay for it.... But how do we get it to work?

She repeated that we had to pay for it and then sent me to the main desk.

I assumed that we had to pre-pay the phone: buy a phone card, minutes, whatever.  All phone calls in Europe, even locals ones, are charged for. Pre-paid cards and plans are common and have been around for years.

I went to the main desk and told the nice young woman that I wanted to pay for the phone in mon mari's room so he could use it.

She asked when he would be leaving. 

I said I didn't know, and what difference did it make anyway?
 
She started to send me to the billing office.

I said that I had already been sent to her.

A discussion of sorts ensued:

 Me explaining that we just wanted the phone to work and what did we have to do to make that happen.

 She explaining that in order to pay for the phone, we needed to get the final bill from the accounting office after discharge.

Of course, by this time my comprehension of what she was saying in her rapid French was rapidly diminishing, and her comprehension of what I was saying in my accented French was nill.

Finally, another young lady walked over and asked, in English, what I wanted.  I repeated that I just wanted to be able to use the phone.

She turned to the first young woman and said, in French, the exact same thing I had been saying, also in French.

But now it was understood. 

She asked me his room number again, looked at her monitor, hit a couple of keys and: Voila!

We pay when we leave.... And no charge for incoming calls...

Sometimes I think we try so hard to understand what the other person is saying that we simply forget to listen....

Sometimes we do that in our own language as well.

One of the things that I really missed, during the first 6 months or so of leaving the U.S. was bottled salad dressing.  There was nothing similar in Ireland, or anywhere else in Europe.

I soon learned to make my own.

I learned how incredibly simple it is; and how incredibly quick and easy.

The last time I was in the U.S. I wandered through the salad dressing aisle, reading the ingredients in the 'Regular', 'Light', 'Free', 'Reduced Fat', etc. versions of what I used to eat.  Some didn't have any recognizable food in them....

I'll never go back!

The theme for this month's Heart of the Matter is herbs.

Two of my favorite spring herbs, oregano (top, in red) and garlic chives are in this creamy, yogurt based dressing that is one of my favorites.  It's also great for dipping artichoke leaves....

(Loosely based on a recipe from a Williams-Sonoma book on Salads:)

Creamy Herb Dressing with Yogurt
   This is very similar to 'Ranch'.

2/3 cup (5oz, 150ml) Greek or plain yogurt
1 tbs Dijon mustard
2 tbs white Balsamic vinegar
2 tbs fresh snipped garlic or regular chives
1 tbs fresh snipped oregano
3 tbs olive oil - the good stuff

Snip oregano and chives with scissors. In small bowl whisk yogurt, mustard and vinegar. Add oil, a bit at a time and whisk well. Add herbs. This will keep a week.

How about a nice 'heart-healthy' salad to eat it on??

Salad with Creamy Dressing, Tuna, Walnuts and Cheese

greens: lettuce, spinach, mesclun
4oz (125gr) tuna
1/2 cup walnut halves
1/2 cup halved cherry tomatoes
1/3 cup creamy herb dressing
1/4 cup shredded cheese - any flavor

Prepare greens and put into a medium bowl. Add a bit of dressing and toss to coat (use tongs, it's easier). Taste and add more dressing if desired. Arrange tuna, tomatoes and walnuts on top.  Sprinkle with cheese and drizzle a bit more dressing.

The host for this month's Heart of the Matter is Michelle, of The Accidental Scientist.

She'll have the complete, heart-healthy round-up on the 2nd or 3rd of June.... Check it out!

Italian Beef and Cabbage Casserole; Stupid Woman!

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Minnesota in winter!

Now I remember why we moved.

Right now it's 0F (-18C) with -15F (-25C) windchill.  Tomorrow it's supposed to be cold. (-15F temp. -30F windchill)

I have scraped ice off of my car windows. 

I have brushed snow off of my car windows.

I have driven in a 'winter storm'.

I have seen cars parked at various odd angles, in strange places, along side the road in said winter storm.

I have gotten sandy, salty slush on my boots, shoes, pants, skirts, coat, shoulder bag and ear muffs (don't ask).

I have been told "You go get the car; it's nasty out." 17 times.

I have been told "I'll just wait in the car; you can just run in and get the ---." 7 times.

I've only been here 5 days.

Please, pity me. 

Even as you mutter "Stupid woman" under your breath.....

At least I have a heart-and-tummy warming casserole (or as they say here in the Midwest: 'hot dish) for this month's Heart of the Matter.

The theme is Stews and Casseroles and is being hosted by the marvelous Michelle of The Accidental Scientist. 

The recap of all of the heart-healthy recipes will be on her blog shortly after Feb. 24.  Check it out!

I make this with lean ground beef (mince) but ground turkey would work just as well.  Yet one more recipe to help use a cabbage!

Italian Beef & Cabbage

1/2 cup brown rice, cooked in
1 cup beef stock, to yield 1 1/2 cups
8oz ground beef (250gr mince)
1 1/2 - 2 cups shredded cabbage
1 medium onion
2 stalks celery
2 cloves garlic
2 tsp olive oil
1 tbs Worcestershire sauce
1/2 tsp chili powder
1 tsp dried basil
1 tsp dried oregano
1 can tomato sauce 15 oz, 400 gr

Cook rice. Peel and chop onion and garlic. Chop celery. Heat oil in nonstick skillet. Add onion, celery, garlic and sauté until tender, about 5 minutes. Add beef and brown, breaking it up as it cooks. Add Worcestershire sauce, herbs, chili powder and brown rice. Shred cabbage by cutting slice off of 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. Put half (1 cup) of the cabbage in a baking dish, put the beef/rice mixture on top, then the rest of the cabbage. Pour the tomato sauce over the top. Cover and bake at 375F (190C) for an hour.

I hope my car starts tomorrow....

(For those who have never lived in the frozen north: sometimes they are so cold they won't turn over... Then one has to 'get a jump'.

Stupid, stupid woman!

Beef Vegetable Soup and My Mother's Cooking

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I may have mentioned that, while my mother was a good cook, she was not the least bit creative or adventurous.

For Sunday Dinner we either had chicken or beef roast, with the occasional pork roast thrown in, just to be different.  Each was fixed in it's own unique, delicious, but never changing way.  Ham and Turkey were the holiday foods.  Week nights were pork chops (2 ways), meat loaf (a choice of tomato soup or cream of mushroom on top), sausages (maybe with sauerkraut?), hot dishes (3, maybe 4 different ones), and a few seasonal items: hamburgers and sweet corn in summer; soup in winter.

She had a few cook books and a box of recipes that she had collected but these were mainly for desserts and baked goods.  One needed recipes for baking.  One did not need recipes for cooking.

My brother brought home a brace of squirrels once.  She stared at them for a few minutes then decided to 'fix them like chicken'.  They were, of course, wonderful: they tasted just like chicken!

When she stated that she was making soup no one asked what kind.  We all knew: it was soup!

She occasionally made bean soup, split pea soup and chili (hers was a soup, sorry Texans).  She even made potato soup once.  But these were all given their full names.  They were special, proper soups; requiring planning and a trip to the grocery store.  Our regular old generic soup didn't.

Since soup is the theme of Heart of the Matter this month, hosted by Joanna of Joanna's Food and it's been perfect soup weather here in the Vendee, I thought it was time to immortalize my family soup.

I even named it.

Beef Vegetable Soup.

Pretty original, huh?

I toyed with the idea of calling it Root Vegetable Soup with the idea of it being a more trendy moniker and all... But, it's winter, what other vegetables could be in it?

My first husband's mother made vegetable soup with a bag of frozen vegetables.  I was so appalled I've never really gotten over it!

My conditioning as to the proper vegetables for a hearty soup was/is so complete that I still have a hard time with corn or green beans or fresh peas in soup. 

They're not winter vegetables. Soup is made in the winter.  Ergo they do not/can not belong in soup.

It's really not that hard to grasp, people....just think about it.

Of course one needs some decent stock to make a decent soup.  And soup is supposed to be economical so I picked up a package of beef ribs on special.  I had over 6 pounds (3 kilos) of ribs which is too much meat for the soup but I'll find another use for it.  I did get great stock.

In order to get nice brown stock you need to brown the meat first. 

After browning on all sides, which took about 20 minutes, I added 2 litres of water, an onion, all of the tops from a bunch of celery, a few carrots, some bay leaves and a bouquet garni.   It simmered away, perfuming the house for about 6 hours in all. 

Then I refrigerated it overnight.  The next day I removed a thick layer of fat, and strained it into a clean pot.  Time to make the soup:

Vegetable Beef Soup  Beef Vegetable Soup

For 4 litres (quarts) of soup:

2 litres beef stock
4 - 5 carrots
2 onions
4 - 5 stalks celery
1 medium rutabaga
4 potatoes
1/2 of a large head of cabbage
1 cup of small whole wheat pasta (my mother used egg noodles)
2 cups of shredded beef, trimmed, from the beef used to make stock

Bring the stock to a good boil over medium high heat.  Chop/slice all of the vegetables, peeling where appropriate.  Add to the soup as you finish with each one.  When all of the vegetables are in bring it back to a boil, reduce heat, cover and simmer 30 minutes.  Add the pasta and beef and simmer 15 minutes longer.

Note:  The rutabaga is a key ingredient.  Without it the soup doesn't have nearly as much flavor and the sweet undertones are missing.

Let's see: no fat to speak of, no cheese, no cream, no salt, (you can salt it if you like)...This has got to be heart-healthy, right?  It's also heart and tummy warming, bursting with flavor and just a bit on the sweet side form all those yummy root vegetables.  Check out Joanna's Food after Jan. 24th for all of this months soups!

I just realized, other than for the stock, I didn't add any herbs... But, then, my mother wouldn't have... and it is winter...

Chicken Vegetable Barley Soup and Christmas Popcorn

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When I was growing up we always strung popcorn for the Christmas tree.  It was a family tradition from my mother's childhood.

My father would pop a huge tub (as in laundry tub) of plain popcorn; my mother would distribute needles with long, sturdy threads and we would make popcorn garlands for the tree.  Some years, when cranberries were plentiful and cheap, we would intersperse the snowy popcorn with bright red cranberries.  When Christmas was over, my mother would take all the ornaments and lights off the tree, then set it out in the front garden, with the popcorn garlands still on: to feed the birds.

In keeping with such a lovely tradition, one year my roommate and I decided to have a popcorn stringing party.  We invited a few friends over, popped the popcorn, made a few festive snacks and prepared  to trim our tree.  We had taken the trusty hatchet and gone to the woods the day before to chop it down, in the true spirit of a traditional, old-fashioned Christmas.

Well, you all know what they say about the road to hell and good intentions. 

One cannot (normally) have a group of 20-somethings at a party during the holidays without having something bubbly to drink, although in our case it was beer, not champaign.  What with everyone having such a good time and all, the next thing we knew Saturday Night Live was signing off and our friends were having contests to see who could throw the popcorn with the most accuracy at whatever the designated target was. 

We all decided it looked rather festive and proceeded to toss the rest of the popcorn on the tree.

"It's snow!"  we cried, laughing merrily!

We finished decorating the tree about 4 am; some friends left, some crashed on the floor, those of us with beds found them.

The next morning, after a healthy breakfast of coke (as in Coca Cola - get your mind out of the streets; we were good girls!) and cold pizza, we surveyed our creation. 

Then roomie and I carefully took off all of the ornaments and lights.  We took the tree outside and shook off all of the popcorn, swept and vacuumed the floor, and brought the tree back inside.  We re-decorated the tree, sans popcorn; and much more soberly than the first time, although with not as much fun.

As we finished decorating the house that evening, we paused with a bottle of bubbly each (beer) and surveyed our handiwork. 

We were pleased.

And yet, something was missing.

We had laid white cotton batting on our bookshelf.   It was meant to be snow.  We had carefully placed the nativity scene on the 'snow'.  And yet - it didn't look 'finished'.

Ah! Eureka moment!  We both had dogs.  With dogs one gets yellow snow.  There was no yellow snow in our little scene.

We ran off to find some yellow food coloring. 

We proceeded to make yellow snow.

"It's yellow snow!"  we cried, laughing merrily!

Once again, the next morning we realized that our fantastic idea was, well, somewhat less than brilliant.

At least the yellow snow was easier to fix.

Thank God we didn't know about caganer.....

With all  of the decorating, parties and shopping going on this time of year the lovely ladies of Heart of the Matter decided that some heart-healthy, fast and easy foods were in order.

To my mind not much is healthier than a bowl of soup brimming with vegetables.  And, while it may not be quick to make, it needs very little attention as it cooks and one can have it for 2 or 3 meals that require almost no time at all!

Our very talented food photographer, Ilva, of Lucullian Delights is hosting this month's event.  Visit her blog after December 18th (or 20th) for all the heart-healthy, holiday-quick recipes!

Barley is an incredibly healthy and underused grain.  It's high in fiber and antioxidants; is as good if not better than oats for healthy heart and blood; and has copper which is thought to ease arthritis sufferers.
Besides, I like it!

This will make enough for 2 - 3 meals for 2 people - but it doubles or triples easily...It's soup!

Chicken Stock 
  You could use purchased stock - but this is for 'Heart of the Matter' and this stock is so easy to make...

2 chicken thighs and legs with bone in
1 chicken breast - bone in or not
the tops from a bunch of celery if you have it
2 - 3 stalks (ribs) celery
2 carrots
1 onion
bouquet garni
enough water to just cover everything
1 tbs chicken base or 1 chicken stock cube or salt to taste  optional

Cut the vegetables into large chunks.  If you are using the tops to a bunch of celery use them all - including the leaves.  Put chicken, vegetables and herbs into a soup pot or Dutch oven.  Add water to cover.  Cover, bring to a boil, reduce heat and simmer for an hour - or 2 or three; the longer the better.  If you're using an uncooked whole chicken cook at least 2 hours.  Can be made anytime during the day, cooked for 1 - 4 hours unattended and finished before dinner.  It's best to cook it early or the day before, strain the stock and chill to remove fat.  Pick the chicken off the carcass, cut or tear into bite-size pieces and set aside.  Discard skin, bones and vegetables.

Chicken Vegetable Barley Soup

3 - 4 cups cooked chicken, more or less
4 - 5 carrots
3 - 4 stalks (ribs) celery
1  - 2 onions
1 can sweet corn, 15oz (450gr)
1 can whole tomatoes, 15oz (450gr)
1/2 cup uncooked or 3/4 cup partially cooked (Ebly) pearl barley
1 1/2 - 2 quarts (1500 - 2000ml) fresh chicken stock

Bring stock to a boil over medium high heat.  Cut carrots in half, the long way then thinly slice. 1/8" (3 cm).  Add to stock.  Thinly slice celery, add to stock.  Chop onion, add to stock.  Open and drain sweet corn and add to stock.  Add barley to stock.  Cover and simmer - may need to reduce heat a bit.  Let simmer for 30 minutes.  Open tomatoes and drain.  Chop tomatoes and add to soup.  Add chicken to soup.  Cover and simmer 15 minutes longer.
Now: too thick?  Add more stock or water.  Too thin?  Add 1/3 cup vermicelli (cooks fast and thickens nicely)

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!  I'll be doing an interim round-up next weekend.

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!

Pumpkin Gratin and Falling Leaves

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The theme of this month's Heart of the Matter, hosted by Michelle of The Accidental Scientist, is Holiday Foods.   How appropriate! 

And how challenging! 

By definition holiday foods seem to be all of the things NOT involved in a healthy diet; if not in and of themselves, at least in the vast quantities consumed this time of year.

You know: the occasional poached egg versus a night drinking eggnog!

But first, just to get you in the mood for a luscious yet healthy holiday treat, let me share some photos and tell you what happened at our house this morning. 

After all, photos of falling leaves should be soothing, and help lower blood pressure, right?  RIGHT?!?  RIGHT!!!!???

We had a frost last night; very early in the year for us.  Usually temperatures don't drop below freezing until after the holidays.

We have a huge mulberry tree at one end of this garden, with leaves the size of dinner plates.  It normally keeps most of it's leaves until just before Christmas, when they slowly turn yellow and fall.

Not this year.

When I sat at the table eating my breakfast my herb garden looked like this: one lonely leaf in the bird bath.

Then the leaves fell.

Not quite with the "Whump" of the Peanuts Cartoon, but very, very close.

We heard a noise that sounded suspiciously like sleet.

As the sun was shining brightly we knew that wasn't it. 

It was the sound of green mulberry leaves hitting the terrace at an alarming rate.

In the space of about 15 minutes my garden looked like this.

There are rather too many, and they're too green, to use my little leaf vacuum and grind them up for the compost. 

But I'll give it a try. 

As the compost pile is about 80 metres from the herb garden, and I'll fill the little bag on the vacuum about every 90 seconds, I don't think I'll have to ride my exercise bike today.

The rest of the leaves should be down by the time I finish. 

Oh joy!

Back to the food.

As many of you know we butchered the Great Pumpkin two weeks ago.

There was a time when I thought pumpkin was meant for pies, bread and maybe muffins. 

No longer.

Pumpkin Gratin
This could be made with butternut squash or, for those unfortunates without their own pumpkin patch, canned pumpkin.

2 cups pumpkin
2 egg whites
1 leek
1 tsp olive oil
1/4 cup Greek or plain yogurt (2oz, 60ml)
1/4 cup grated Parmesan cheese, (1oz, 30gm)
1/2 tsp sage
1/2 tsp marjoram
1 tbs dried bread crumbs
1 tbs olive oil

Cook squash or pumpkin if using fresh.  Thinly slice leek.  In medium nonstick skillet sauté leek in olive oil over medium heat until tender, about 10 minutes.  In medium bowl whisk egg whites.  Add yogurt, 2 tbs Parmesan and herbs.  Mix well.   Add pumpkin and leeks, mix well.  Pour into a lightly oiled, glass baking dish.  Sprinkle the top with remaining cheese, then bread crumbs.  Drizzle with 1 tbs oil.  Bake at 200C (400F) for 30 minutes or until top is set and golden brown.  Remove and serve.

Be sure to visit The Accidental Scientist for the complete recap after November 18th or the Heart of the Matter site for all of the heart-healthy recipes.

Have  you signed up for Season's Eatings yet?  No?  Why not? 

It's easy....send me your address and have some fun!

Come on, play with us....

Barbecued Chicken Salad...and cave-drawing instruments

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I have a book called "How To Repair Food" It's a well-written little book full of mostly useful and often humorous kitchen tips. 

Useful: to revitalize stale bread: plunge an entire loaf (or rolls) into cold water for just an instant; then bake on a cookie sheet at 350F for 10 minutes.

Humorous: for overdone steak: continue cooking until it is completely charred and use it to scratch pictures on the walls of your cave.

I think we know where mon mari was going with this effort....   Fortunately, he normally pays closer attention when it's steak.  (These are were sausages.)

We (that's the royal 'we' as I, personally, have never touched a grill... nor will I be allowed to.  Grilling is man's work! .... And I'm not stupid....).  As I was saying, we use one of 4 grills for almost all of our cooking during the warmer months.  Regardless of how short or long the cooking time, mon mari would rather fire up the grill than have 'whatever' cooked inside.  We use the gas grill for most things; one of the charcoal grills for steaks, seafood, or anything that is enhanced by the flavor  of the coals and/or wood chips; and the smoker for, well, smoking!   Mon mari wrote a bit about grills, techniques and general barbecue cooking if you want more information.

This month's theme at Heart of the Matter is 'the grill'.  Joanna of Joanna's Food will have the recap right after August 23.

Grilled Chicken and Pepper Salad  serves 2 for dinner

2 chicken breasts, boneless, skinless
1 red pepper
1 red or sweet onion
1 tsp olive oil
1 avocado
1 carrot
Lettuce for 2 main meal salads
Marinade for chicken

1 tbs Worcestershire sauce
1 tbs ketchup
1 tbs red wine vinegar
1 tbs olive oil
1/2 tsp chili powder
1/2 tsp garlic powder

Mix all ingredients well and spoon over meat.

"French" Vinaigrette

2 tbs ketchup
1 tbs red wine vinegar
1 tsp Dijon mustard
1/4 tsp paprika
3 tbs olive oil, the good stuff

Mix ketchup, vinegar and mustard. Slowly add olive oil, whisking constantly.

Make marinade, pour over chicken and set aside. Clean and slice the pepper into strips. Cut the onion in half and slice thickly.  Put onion and pepper into a bowl, add oil and toss well.  Cook pepper and onion in grill pan (or any old metal pie or cake tin) on barbecue grill for about 10 minutes until they are crisp-tender.  Stir once or twice.  When vegetables are done start to cook chicken, 12 - 15 minutes, turning once.
While chicken cooks: Make the Vinaigrette.  Prepare lettuce and put in large salad bowl.  Slice the avocado.  Slice the carrot into paper thin strips using the vegetable peeler.  Add a bit (2 tbs) of dressing to lettuce and toss well to coat.  Add carrot, peppers and onions, and a bit (1 tbs) more dressing and toss well.  Arrange avocado slices around edge of salad.  When chicken is done, thinly slice and arrange in center of salad.  Drizzle a bit of dressing on the avocado and chicken and serve, remaining dressing on the side or for another day.

Be sure to check Joanna's Food after August 23rd for the complete Grilling recap, or the  Heart of the Matter site for all of the heart-healthy events.

And get the grill out.... summer's almost over!

p.s.  mon mari nicely asked that I clarify the sausages: it was a new tank of a different kind of gas and, um, wasn't working properly.... (yeah, right.... I said I'd write it, I didn't say I bought it...)

Allioli; Aioli...What's in a name? An egg yolk!

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One of the guys I played golf with in Andorra was Spanish.  Yeah, I played with the guys.  What can I say, I've always been one of the guys.  I'm just not a girlie-girl, although I can tie a scarf with the best of them (I am French, after all...see previous post) and I am rather fond of shoes.....

Luis was a proper Spaniard and spoke proper Castillano: Barcelona is pronounced 'barthalona,  (soft 'th' like 'thin' not like 'there'); the city to the south is balenthia (Valencia); and the dark red beverage he drank with his breakfast of bread, olive oil, tomatoes and garlic was 'beeno tinto' (red wine).

And, like any good Spaniard he always ate his garlic, usually 2 big cloves, raw.  I tried to greet him, with the obligatory 2 kisses, before he had his breakfast. 

Spaniards, like most of the Mediterranean people, like garlic.  Before moving to Andorra I thought I used a lot of garlic....I was wrong.  Luis helped me see the error of my ways.  I was introduced to allioli.

Real allioli,  not the namby-pamby stuff you buy in jars.  Real allioli is not garlic mayonnaise.  It does not have lemon, vinegar or egg yolks.  Garlic, olive oil and a bit of sea salt; nothing more.

Real allioli is hot enough to bring tears to your eyes....tears of joy, maybe, but true tears nonetheless.

Real allioli is HOT, HOT, HOT; a little goes a long way.  Real allioli is not for the faint of heart

Allioli is Spanish, in particular Catalan.  The French aioli normally adds an egg yoke to the mix.  As I am submitting this to Heart of the Matter I'm making the Spanish version. Lest you still think of this as mayonnaise, and not possibly heart healthy, let me assure you that one small teaspoon of this goes a long, long way to add an incredible flavor punch.   Oh, and make sure the people you are living with/dating/whatever eat some too!

The theme of Heart of the Matter this month is 'the grill'.  We cook almost everything on the grill for our 6 months of 'summer' cooking (only minimal relationship to the actual season) so I'm really looking forward to lots of new recipes.  Joanna of Joanna's Food will have the recap right after August 23. 

Grilled Potatoes with Allioli

3 - 4 medium potatoes
1 tbs olive oil
1/4 tsp paprika
1/2 tsp dried thyme

Slice potatoes in half the long way, then in half again.  Then slice in half or thirds the short way.  Put remaining ingredients into a large bowl and mix well.  Add potatoes and toss, coating thoroughly.  Put them into an old metal pie plate or cake tin or foil barbecue container (or whatever) that you will never use for any purpose but the barbecue again (you should have one of these).  Cook on barbecue (grill) for 20 - 30 minutes or until done... you will need to stir them with a long-handled wooden spoon occasionally as they tend to develop 'hot spots' and can get a little crispy.  When done remove potatoes and place on paper towel briefly to remove the excess oil.

The potatoes are great on their own or toss with allioli.

Allioli

4 large cloves of garlic
1/4 tsp sea, kosher or other coarse salt
2 - 3 tbs olive oil

You have to do this with a mortar and pestle.  The garlic has to be mashed.  A blender or food processor will not work.  Have I made this crystal clear?  If you do not use a mortar and pestle you will get a bland garlic mayonnaise.  The pounding pulverizes the cells, releasing allicin which gives it the sharp, hot flavor.
Smack the garlic once with side of a knife to start breaking it down then put it in the mortar along with the salt.  The texture of the salt helps break down the garlic.  Pound with the pestle until you get a paste.  Yes, this will take awhile.  (It took  10 - 15 minutes for me to make this.)  When you have a thick paste add the olive oil a few drops at a time and work into the garlic.  Once the drops are incorporated, add a few more.  Continue adding oil until it becomes difficult to incorporate then stop.  If you add too much the sauce will break.

Taste it.  In my mortar (shown in photo) I had about 2 1/2 tbs of allioli.  I added 1 tbs of light mayo to half of it and used it as a condiment for a grilled pork tenderloin.  The other half I tossed with the potatoes. 

I don't think the allioli will keep.  I made it about an hour before using and it was starting to break.  If you do have a bit leftover mix it with some mayo.  It will be the best garlic mayonnaise you ever had ;-)

I brushed my teeth and tongue twice before bed.  The dogs left the room.  It was good!

Check out the  Heart of the Matter for the last 5 months worth of heart-healthy foods, and, don't forget  Joanna's Food on August 23.

Now get out your mortar and pestle, you know it's buried in there somewhere!

Note: I make these potatoes lots, adding Dijon mustard, Balsamic vinegar, Worcestershire sauce, whatever to the oil before adding the potatoes.  The real key is the old metal pan....

What time's supper? ......or Composed Salad with Tuna

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Living in other countries has taught me that, while there in an underlying humanism that binds us all together, it's the little things that can be so befuddling, particularly to the novice traveler!

Something as simple as daily habits can leave people scratching there heads in bemusement, or, much worse, totally missing lunch or going to bed hungry because they don't know what time the locals eat.

Most of the people that I know in the U.S. think 11:30 is a reasonable time for lunch.  In Ireland that's time for 'elevenses': coffee and a sweet roll or biscuit.  In Spain it's 'second breakfast': usually a small ham sandwich and a wine or beer.  'First breakfast' is coffee and a bit of bread around 8:00.

If you try to eat lunch in France before 1:00 you'll have a bit of difficulty because most restaurants aren't open yet.  But don't wait until after 2:15, they're already closed. 

Lunch in Spain doesn't start until 2:00 in the northern parts, closer to 3:00 in the south.  And you might as well plan on a leisurely lunch because all of the shops, banks, businesses, etc. close for 2 or 3 or 4 hours.

After an 11:30 breakfast lunch Americans, or, at least, Midwesterners, are hungry by late afternoon and start thinking about dinner.   Early bird specials start at 4:30.  4:30!?!?!  I'm barely through with lunch!  In French farm country, where we live, dinner is about 7:00 (farmers are early risers, after all, usually up by 7:00 in the morning).  In the cities, 8:00 is a more usual dinner hour, running to 10:30 in summer with the long evenings.

Back in Spain, of course it's a wee bit later.  If you want to eat at a decent, non-tourist restaurant in Madrid don't plan on a reservation before 11:30 (yes, that IS in the evening) and even at that you'll be the first ones there.  The Madrileños will trickle in around 1:00, children in tow.

I have to confess here, we maintain our Spanish habits.  Breakfast around 8:30, a light lunch between 2:00 and 3:00 and dinner around 11:00.  When I visit my family in the U.S. they move dinner back one hour,to 6:30, in deference to me.  When they visit us, we move dinner forward 3 hours, to 8:00, in deference to them.  (Hmmm, seems like I do the most compromising, here...Oh well, I do try to be reasonable...)

Now I can hear all the 'But it's so unhealthy to go to bed on a full stomach!' 

My answers: First, one doesn't have to eat so damn much at dinner!  Second: all the other mammals sleep after eating, why shouldn't humans?  Do you think you know better than Mother Nature?  Huh?  DO YOU?

And explain please, why my 'full stomach' of a bit of protein, some vegetables and whole grains, washed down with a glass of wine is worse than a full stomach of sugar and fat from the big bowl of ice cream eaten whilst watching the evening news....in bed?

Now to get to the Heart of the Matter, being hosted this month by Ilva, of Lucullian Delights.  The theme is Waterlife, anything animal, fish or vegetable that lives in the sea, ocean, lakes and rivers. 

Tuna is probably the most commonly eaten of any fish.  It has been eaten smoked or pickled since ancient times and is available everywhere canned.  World's Healthiest Foods site has an enormous list of health benefits  - so go read it.  A few tidbits:  It's very high in omega 3 essential fats which can help prevent fatal heart arrhythmia; can lower triglycerides and help prevent high blood pressure.  Americans get way too much omega 6 and need to increase their intake of omega 3 to counterbalance.  An imbalance between the two can promote inflammation. 

My second entry for this month can either be a first course (at 11.00pm), or, accompanied by some fresh fruit and maybe a bit of whole grain bread, a light lunch (at 11:00am).  I found canned Tuna Fillets in Lemon and Olive Oil for this salad, which were excellent.  Use the best tuna you can find.

Lettuce Salad with Tuna and Avocado

1 6 oz can tuna (180gr)
1 small avocado
Lettuce for 2 small salads
2 oz feta (60gr)
Olives, Cherry Tomatoes for garnish
Hummus Vinaigrette

Prepare lettuce and put into medium bowl. Add half of the vinaigrette and toss lightly to combine.  Taste and adjust.  Arrange on 2 dinner plates.  Slice avocado and fan out next to lettuce.  Open and drain tuna and arrange next to lettuce.  Sprinkle with feta, olives and halved Cherry Tomatoes.  Drizzle with a bit more vinaigrette and serve.

Hummus Vinaigrette

2 tbs hummus
1/2 tbs sherry vinegar
1 tsp Dijon mustard
3 tbs olive oil, the good stuff
1 tsp oregano fresh
1 tsp snipped chives

In small bowl whisk hummus, vinegar, and mustard.  Slowly whisk in olive oil. When incorporated add herbs and whisk to combine.

To give credit where it's due, the idea for hummus in the vinaigrette came from Kalyn of Kalyn's Kitchen
It was lovely, thanks Kalyn!

When I told mon mari that I was putting hummus in the vinaigrette he thought of haggis....Even I wouldn't try THAT!  (Although, I actually like haggis...just not in a salad... Haggis Salad?)

Remember to stop by Lucullian Delights or Heart of the Matter for a recap of all of the heart healthy waterfood after the 22nd!

What time do you'all eat?

Mississippi Mud Cats, Irish Mussels and Moules Gratiné

Go directly to recipe

Waterlife: the theme for this month's "Heart of the Matter", promoting healthy eating for a healthy life.  I'll let everyone else explain how incredibly good fish and shellfish are for us and our hearts, full of Omega 3 and 6, and all that.   I'm taking a stroll down memory lane.

I grew up in the Upper Midwest.  For those of you unfamiliar with that term it refers to the 5 states in the center of the  U.S. farthest from everything but the Canadian border . 

We lived on the backwaters of the Mississippi (3 miles from the main channel).  Lots of water.  Lots and lots of mosquitoes!

Because we were over a thousand miles from either coast we didn't get a lot of seafood.  I was 16 before I knew what a shrimp looked like (okay, slight exaggeration there, but you get the idea).

Because we lived on the Mississippi we did get fish. 

The Mississippi is a muddy river so there are lots of bottom-feeding fish.  Big fish!  The Mississippi mud cat, a flathead catfish, can get to over 100 lbs (50 kilos) and a big carp can easily be 35 lbs (16 kilo).   We locals, of course, wouldn't consider eating either fish (bottom-feeders), but there was a local fishery that sent a big truck to New York every Friday all summer long, loaded with mud cats and carp.  One persons junk is another persons delicacy!  There were 'old-timers' in my town that made their living fishing (set-lines) and hunting rattlesnakes (sold them to Mayo Clinic for milking venom) in summer and trapping beaver, mink, raccoon and muskrat in winter.  I digress...

The fish that we caught to eat were 'pan fish': sunnies, crappies (pronounced  crah-pee), trout, and pike. I used to fish all summer long... right up until I discovered boys were for something other than digging bait.  I traded in my fishing pole for lipstick and that was that!

We knew what clams and mussels were.  They were the sharp things that we cut our feet on if we weren't careful where we went swimming.  Yeah, we learned to swim in the Muddy Mississippi.  When you have to swim against the current to get anywhere you learn how in a hurry!  Otherwise you end up in the dam...

I don't know if river shellfish are edible.  The first time I saw someone with a huge bowl of moules (mussels) in France I had no idea what they were eating.... or why!

Then we moved to Ireland.  I would see the young local lads head over to the sea wall across the road from us.  They'd hang over the wall, pick the mussels off the other side, pry them open and eat them.

I was curious!

Then, while driving along the coast I saw a cart sitting along side the road with a sign "Self-Service Musselman".  Upon closer inspection we discovered it held little black mussels.  On the side was a cash box, bags and a scale.  Help yourself, weigh it and put the money in the box.  The cart was almost empty of mussels; the cash box was full.  Only in Ireland (and probably not today!).

I was intrigued!

Fortunately, our local fishmonger was always very nice to this ignorant Yank and explained what to do with them.  The rest, as they say, is history!

Moules Gratiné

1 lb mussels
1 cup white wine
1 bay leaf
1 sprig thyme
2 cloves garlic
2 tbs olive oil
1 medium onion
2 cloves garlic
2 tbs chopped parsley
1 can whole tomatoes or 3 medium tomatoes, peeled
1/2 cup bread crumbs

Dump the mussels into a dry sink and look at them.  Any idea what to do with them?  I didn't the first time, but we learn.  First thing, after the clattering in the sink (I meant 'dump' literally) they should all be closed.  Any that are not tap lightly on the shell - if they do not close throw them away - they are already dead and we don't want them.  If they are not cleaned they need the barnacles scrubbed off with a brush and the beards - the stringy bit hanging out of the shell that they use to attach themselves, pulled off - just grab and pull toward the hinge.  Once they are cleaned sort through them tossing any that are very tiny (not worth the effort) or seem heavier than they should be (probably full of sand).  Set mussels aside.  Heat wine, bay leaf, thyme and 2 whole garlic cloves in a large pot with a tight-fitting lid over high heat.  When wine is boiling dump in the mussels and cover.  Reduce the heat to medium and give the pan a shake every minute or two.  Uncover after 3 minutes - if most of the mussels are open remove from heat.  If not, cover and give them another minute.  When done, pour mussels into a colander over a large bowl to catch the cooking liquids.  Strain cooking liquid and set aside.  Chop onion and garlic.  Sauté over medium heat in 1 tbs olive oil in a large nonstick skillet until transparent.  Drain tomatoes and roughly chop.  Add to skillet and sauté 5 minutes.  Add 1/4 cup of reserved cooking liquid, reduce heat and simmer until it becomes a bit thick.  Add parsley.  Back to the mussels: using only the open mussels, break off half of the shell and place the mussel in its half-shell in a baking dish, 8 X 10 (20 X 25cm), 9 X 13 (22 X 30cm), whatever works; they should just fit.  Spoon tomato sauce evenly over the mussels, sprinkle with bread crumbs and drizzle with remaining tbs olive oil.  Bake at 400 F (200C) for 10 minutes.

Ilva, of Lucullian Delights is hosting Heart of the Matter this month.  Don't forget to stop by her blog after July 23rd for a recap of all of the great 'Waterlife' recipes.  For recaps of the other themes go to Heart of the Matter.