Thyme For Cooking, the Blog

Warm Pasta Salad with Sausages and Peppers; The Flood Run

It's spring.  I think.

There are two spring traditions that occur in my old home town: one old and one not so.

I grew up on the Mississippi River - no, not on a raft like Huck Finn, but in one of the many small towns on either side. 

The one I grew up in, on the Wisconsin side (the other side being Minnesota), had a population of 287 when I was born. 

Now it is 285. 

But for one Saturday, each spring, the population increases by thousands ....

In full leather....

Riding Harley's. 

This year is the 43rd annual Flood Run, commemorating the devastating flood of '65 when a group of tough old, red-neck bikers came down river, to my little town, to help sandbag the shore. 

The small towns, all up and down the river, were so grateful they offered free food and beer (it is Wisconsin, after all) in thanks. 

The bikers, their friends and offspring, have been back every year since - and every town has a 'beer tent' and barbecue for them....although, with all of the cops around now (not to mention the yuppie bikers wearing Gucci and toting Prada) there may be a bit of bottled water consumed, as well. 

When I was young it would be 40 or 50 bikes. 

Two years ago, the last time I was there for it, driving along the river was next to impossible: in one 8 mile stretch between towns, I faced, driving, one continuous line of bikers (mainly Harley's) staggered (not quite side by side, but close) the entire way. 

In the towns the bikes were parked liked sardines as far as one could see in both directions (river towns only have 2 directions....). 

It has gotten to be quite the legitimate event, raising money for the Gillette Children's Hospital, but, with all of these 'boys and their toys' it seems like more of an opportunity to see whose is biggest....

The run goes down the Wisconsin side of the river some 120 miles, then crosses over to return on the Minnesota side.  It's a beautiful drive at any time of year and the locals in the small towns make the most of it, with gift shops, antique shops, ice cream stands and anything else to make a few dollars cropping up like dandelions (spring, and all that). 

The other big event, slightly less old is the "100 mile garage sale" (boot sale, rummage sale, whatever....one person's junk is another's treasure).  Everyone on both sides of the river is invited to participate: put your junk stuff on a table, slap a price tag on it and prepare to do some serious haggling. 

For this it's cars and pick-up trucks that line the roads (no room on a bike for the, er, treasures) as the folks from the 'Cities' (Minneapolis and St. Paul) drive down the river road in search of the undiscovered prizes (like the Van Gogh that the locals thought was so ugly they had it in their chicken shed blocking a window...or was it a Renoir?). 

Here, in the Vendée we're still struggling to get past the rain.

The grill is sitting on the covered walk. 

On nice nights it gets used.

On other nights, we move back to the kitchen.  This was meant to be grilled sausages with roasted peppers.

I can't complain, though.  It turned into a wonderful cross between a salad and a winter pasta.  I'll keep it!  And share it with Ruth, for Presto Pasta Nights.

Check out Once Upon a Feast, on Friday, to get all the yummy pastas.

Warm Pasta Salad with Peppers and Sausage

1 1/4 cups bite-sized pasta
sausages, any flavor, 10 - 12oz (300gr)
1/2 red pepper
1/2 yellow pepper
1 onion
2 tbs olive oil
2 tbs red wine
1 tbs Worcestershire sauce
1 tbs red wine vinegar
1 tbs whole grain mustard
1/3 cup shredded cheese
2 tbs fresh marjoram leaves

Cook pasta according to package directions. When done, drain.
Slice pepper into long strips, then cut strips in half. Slice onion. Heat 2 tbs oil in large, nonstick skillet. Add onions, peppers and sauté for 10 minutes, until starting to get tender. Cut sausages into 1" (2.5cm) lengths and add to skillet. Sauté until cooked through.  In a small bowl whisk together the wine, Worcestershire, vinegar and mustard. When sausages are cooked and pasta is done and drained, add the wine mix to the skillet. Bring to a boil, stirring to combine, then remove from heat. Add pasta and herbs, stir well. Put into a large pasta or salad bowl, sprinkle with cheese and serve.

This would go pretty well with a couple of beers, wouldn't it? 

Maybe I could sell it to some of those bikers - the ones with the long gray pony-tails...

And those are the guys....

Yes, yes, it's another re-post.....it's been a frazzled day....Not the recipe - that's new...

Creamy Herb Polenta; Easter...

Oh, I could write a sonnet, about your Easter bonnet.....

When I was fourteen, and at the height of fashion, Easter meant shopping.

New clothes for Easter.

Head to toe.

A new spring coat: in a pretty pastel.

A new dress: something a bit fancy, and to go with the coat, naturally.

New shoes: taupe or black patent leather (Not white, of course, as one could not wear white shoes until after the end of May...sheesh!)

New purse: to match the shoes, which matched the coat, which matched the dress.

New hat: something contrasting, to accent the aforementioned outfit.  At 14 I was allowed something with a bit of a gauze veil; the very image of maturity. 

And gloves. To match the hat.

Yes, gloves.  Cotton gloves.  Pastel cotton gloves.

At one point, in my early teens, I probably owned 5 pairs of cotton gloves: pale pink, mint green, ice blue, lavender, cream; wrist length, tea length, elbow length.....

Easter morning the family, dressed in the new Easter finery, went to Church: to Praise the Lord and admire and critique all the other families' Easter finery.

It's hard to believe that just 4 short years later my wardrobe alternated between mini-skirts so short they barely qualified as a belt and bell-bottoms (we called them 'flares') so long and so wide I could hide a small dog.

My spring coat was traded for an Army field jacket two sizes too large (de riguer wear at my college).

The black patent leather pumps were set aside for something we fondly called 'shit-kickers'.

The pretty pastels were scrapped in favor of psychedelic tie-dyes in fire orange, blood red, deep purple and (of course) grass green.

And I was the very height of fashion!

Oh, I still had to go to church...

But my mother made me go by myself.

The only pastels were the Easter eggs.

Here in France all of our eggs are brown and I have never seen any 'Easter Egg Dyes'.

No Pastel Eggs for us!

Our tradition is to buy a flat of quail eggs.  They're speckled, cute and just a perfect bite-size snack.  The chocolate eggs truffles are rather nice, as well....

Speaking of eggs: I just saw guidelines on caring for Easter eggs.

The food police have decreed that "Easter eggs that have been used in baskets or hunts can still be safely eaten if they have not been outside the refrigerator for more than 2 hours." 

We boiled the eggs on Friday or Saturday. 
They sat on the counter until Saturday night when they were dyed. 
Then they were hidden around the house overnight; collected the next morning by the youngest kids and put into Easter baskets.
The Easter baskets sat on various tables as decoration, with the eggs, all of Sunday and Monday.  If there were still eggs left on Tuesday morning they were refrigerated...maybe....

Every year we did this.  Every year we were all fine.

When did everyone get to be so afraid of food?

The daughter of a friend of mine was amazed when she saw me picking herbs from my garden - and nibbling on them without washing them first.

I wash them if they're dirty... 

I'm just so happy to have fresh herbs to use again! 

Not many: the chives and garlic chives are coming up; the oregano and marjoram are getting a few leaves; the tarragon is peaking through.

But I've never been patient and they taste so wonderful this time of year; like a breath of spring air.

I just picked a few.

I love garlic chives, aka Chinese chives.  Unlike regular chives, which have round, hollow leaves with an onion taste, garlic chives have wide, flat leaves with a garlic taste.
Like chives and other members of the onion family they are full of vitamins, (C, B1, B2) and contain sulphur-rich mustard oil that aids digestion.

They can add just the right, subtle note of garlic to egg dishes...and Polenta!

Creamy Herb Polenta
Check the package directions for quantity proportion - you may have to add more (or less) liquid to get a soft consistency. It can be adjusted at the end, before serving. This should be quite thin, more like grits than mashed potatoes.

1 cup chicken stock
1/4 cup polenta
2 tbs milk
1/4 cup (2oz, 60ml) ricotta cheese
1/4 cup (1oz, 30gr) shredded Cheddar
2 tsp garlic chives
1 tsp regular chives
1 tsp oregano

Heat stock in a small sauce pan over medium heat. When stock is simmering slowly pour in polenta, whisking constantly. Cook, stirring, about 5 minutes or until done. Add herbs, milk  and cheeses. Cover and let sit 5 minutes. Serve.  

Don't forget I'm hosting Weekend Herb Blogging, started by Kalyn, of Kalyn's Kitchen, this week.
Still time to get your entries in....  Send them to thyme2.kate@gmail.com

Come on...you can do it!

Happy Easter!

Corned Beef and Cabbage...sans Corned Beef; Weekly Menu Planner

I haven't seen corned beef since I left the U.S. 

Not here in France; certainly not in Andorra and not in Ireland.

It's a very traditional St. Patrick's Day dish for the Irish and Irish-for-the-day in the U.S.  But, in Ireland, if they were making this type of dish (which would be considered poor food and not at all festive), they would probably use a slab of bacon, gammon or ham.

As a cabbage-loving American in France I decided to forgo my usual Beef in Guinness and make Corned Beef and Cabbage.... without the Corned Beef.

I'll give the recipe both ways:

Corned Beef and Cabbage

1 corned beef, (usually around 3lbs) plus seasoning packet included (or not)
4 medium potatoes
4 small - medium leeks
6 medium carrots
4 stalks celery
1/2 large head of cabbage
3 bay leaves
Horseradish Sauce

Put beef in a large Dutch oven or pot and add enough water to just cover. Add bay leaves and seasoning packet. Cook according to package directions, usually about 2 - 3 hours for a 3lb brisket, until fork tender.

When brisket is done, or close to done: Clean and cut carrots in thirds the long way, then in half. Cut root and tops off of leeks, leaving 4 - 5 inches (12cm). Remove outer layer and any more damaged layers. Cut celery into sticks.  Add vegetables to pot, tucking around brisket.
Bring pot back to a boil. Then cut potatoes into quarters and add to pot, tucking around brisket.
Remove outer leaves from cabbage. Cut 4 large wedges and lay on top of the rest of the ingredients in the pot.  Cover and let cook for another 30 - 40 minutes, until the cabbage is fork tender. Remove everything with a slotted spoon. Slice the brisket and serve with Horseradish Sauce on the side.  Serve half and refrigerate the rest for the Hash.

BTW:  In case you're wondering, our celery is white, not green.  Go figure!

With Ham: 
three 1/4" (.5cm) thick slices of dry cured (Bayonne) ham (weight 8oz, 250gr) (similar to Prosciutto)
one 1" (2.5cm) thick slice of baked ham (12oz, 350gr)

Bring 4 cups of water to a boil in a large Dutch oven. Cut and add carrots, celery and leeks. Add bay leaves,
1/2 tsp mustard seeds
1/2 tsp thyme
Cover and bring back to a boil. Cut and add potatoes. Cut hams into large pieces and lay on top, pressing down to get under the water a bit. Cut and lay cabbage on top of ham. Cover and let boil, over medium heat for 40 minutes. Remove and serve as above.

Horseradish Sauce

1 tbs prepared horseradish
1 tbs Dijon-style mustard
2 tbs mayonnaise

Mix well and serve.

You'll notice I made rather a lot for two.  That's so I could make Hash out of the leftovers.....

Corned Beef Hash (made with leftovers ....and ham)

Leftover potatoes, carrots, cabbage, celery, leeks and ham
1 onion
1 tbs oil
2 eggs
1 tbs white vinegar

Chop onion. Cut all other vegetables into small pieces, about 1/3" (1cm) cubes or slices. Cut beef or ham the same. Heat oil in large nonstick skillet over medium heat. Add onion and sauté until tender, about 7 minutes. Add everything else and let fry, undisturbed, for about 5 minutes. Then turn/stir, spread back out and let fry, undisturbed, for 5 minutes. Repeat, turning and frying until it is as golden and crispy as you like it. (I fried mine about 20 minutes.) When it's done to your liking, reduce heat and poach eggs. To serve, put a large serving of hash on each plate and top with a poached egg.

For the week of March 14, we're having Avocado Salad, Cornish Hens with Pesto, Mashed Potatoes with Caramelized Onions, and Pasta with Sausage, Cabbage and Sage.... Along with the Corned Beef!

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)

BTW: Here's an easy Brown Bread as well! (Boy, does that need a new photo!)

I may make the Beef in Guinness, too... I'm kind of in the spirit now...

Bon Weekend!

Turkey with Sherry, Valentine's Day and Romantic Spain

Mon mari often complains that I never forget anything and, more specifically, that I never forget a date.

I could suggest that, if he wouldn't choose such inappropriate dates for his actions, perhaps I would be more likely to forget.

And what date and action am I referring to?

Valentine's Day.

To be honest, I was going to ignore this holiday.  It's not a big one in our house.

Frankly, we don't quite know how to celebrate it.

It's the anniversary of mon mari kicking me out of the house.

To be fair, we had only been living together for just under a year.

To be unfair it was Valentine's Day, and I had just fixed a lovely dinner for two.

To be really bitchy, he then took me out for a night cap before delivering the blow - the better able to insure the minimum scene... being out in public amidst all of our friends, and all that.

The timing was good - he was going away on business at the end of the month, for a week, giving me time alone to move out.

The timing was bad - I was going away on business for two  weeks, immediately, leaving me no time to find a place to live. 

All said, it did work out. 

I moved out by the end of the month; let everyone know I was single; started dating immediately (admittedly, some were, um, contrived).

He soon regretted his imprudent decision and we were married in May, same year.

We didn't do 'living together' well, at all; but we do just fine at this marriage thing....

Still, we don't normally celebrate Valentine's Day.

When my sweet friend, Chris, of Mele Cotte decided to do a tribute to Valentine's Day with the Foods of Love, I had to participate: it was food, after all.

First, let me set a more proper mood:

When most people think of travel and romance they think of France: Paris, the Cote d'Azur, or Italy: Rome, the hills of Tuscany.

They should be thinking of Spain.  Here are a few of my favorite romantic spots in Spain:

Sitting in the Plaza Mayor in Segovia just as the sun sets, watching the last rays bounce off the near-perfect, 2000 year old Roman Aqueduct that towers over the city.

Sitting on a terrace at a restaurant in Tibidabo at midnight, having a leisurely dinner and gazing down on the lights of Barcelona and off to the Mediterranean.

Sitting in a secluded courtyard in the old quarter of Cordoba during the Patio Festival  when every nook,  cranny, balcony and pond is filled with flowers; with rose petals gently raining down.

Sitting in the Alhambra, at dusk, watching the sun set over the Moorish carvings and formal gardens, looking out to the mountains and olive groves.

Sitting in an out-of-the-way bar in Jerez, and finding that you have stumbled into a local Flamenco celebration.

And while one is doing all of that sitting one really should be sipping: Xérès - Jerez - Sherry.

Sherry is a rich, complex fortified wine with a history dating back to 1,100 BC. 

Sipping a chilled glass of Fino, watching the evening Paseo, relishing the nuances unique to Spain....  Now, that's a romantic celebration....

Turkey with Sherry and Iberian Ham
   for two

12 oz (350 gr) turkey cutlets
4 slices Iberian ham (3oz, 90gr)
4oz (125gr) mushrooms
1 cup (8oz, 250ml) chicken stock
1/2 cup (4oz, 125ml) Amontillado (sherry)
1 tsp dried rosemary
1 tsp brown sugar
1 tbs cornstarch (maizena) dissolved in 1 tbs water
1 tbs olive oil
1 cup small pasta (farfalle)

Cook pasta according to package directions.
Cut turkey into bite-size pieces.  Clean and slice mushrooms. Slice ham into bite-size pieces.  Heat oil in nonstick skillet.  Add mushrooms, ham and sauté 5 minutes.  Add turkey and sauté 5 minutes longer.  Add stock, sherry, rosemary and sugar, cover and simmer 10 minutes.  Uncover, stir in cornstarch to thicken.  Serve over pasta.

Light the candles, pour a glass of sherry and toast your love!

Like cooking with wine, you don't have to use an expensive, Reserve sherry, but do use something that is perfectly drinkable.  Do not, ever, ever, use 'cooking sherry'.  The only good use for that is...there IS no good use for that....

Have a wonderful Valentine's Day.

Chris says she'll have all of the foods of love on Mele Cotte  on Feb.12....stop by!

You can see how I remember the date of our break-up, right?

Skeletons in the Pantry, How to Set Goals, Resolutions

I leaned early on that my great motivator is not a desire for accolades but a fear of having to admit I failed.  Actual failure doesn't bother me in the least.  It's having other people know I failed that I can't abide.

So, many years ago, back in the beginning of time, when I decided to quit smoking, I didn't do it silently.  I intentionally set myself up for a huge embarrassment if I failed. 

Not only did I tell everyone in the office, all of my friends and family, and most strangers; I bought myself a piece of jewelry.  I should say: I ordered a piece of jewelry.  I explained to the store manager that I was quitting smoking, and if successful, I would buy myself a reward.  If not, I would have to pay the penalty and she would have to return my prize.  She agreed. (Foolish woman.)

I choose a sapphire eternity ring.

It took 4 weeks to have it made.  I calculated that not smoking for 6 1/2 years would pay for it.  I told everyone I knew and anyone who would listen about my 'quit-smoking ring'.

Everyday for 4 weeks I talked about that ring....and didn't smoke.  I went into the jewelry store once a week to report my progress.

I still wear the ring everyday.

I never smoked again.

Why am I telling you this? 

Because I am re-writing/designing my website, Thyme for Cooking.  My goal is to have it done by the end of January.  As there are over 1000 pages it's a big job. 

There, I've told you.

Now I have to get it done.

Stupid woman..... grumble, grumble. grumble...

If you have something that you really want to do but can't seem to get at it, try my method: tell the world and embarrass yourself into accomplishing it!  You could surprise yourself!

One last picture of the market in Strasbourg and we close the book on Christmas, 2007.

On to more important things.

I have no problem with admitting to blunders, bloopers, screw-ups, embarrassing moments and general faux pas.   

They make some of the best stories.  They, also, make good memories and bring family, friends and relatives together. 

Here is the final and complete (I hope - I shall be so embarrassed if I missed someone...let me know if it's you) exposé of our Skeletons in the Pantry!

New entry:  Aaaackkkkk!  I did it:  I missed one two!

Magpie, of Magpie Musing tells a terrifying tale of the Fruitcake that Would Not Die!  Just remembering the story is enough to give me nightmares. It invloves ...oozing....  Hint: It is was almost old enough to vote!.

But I found it.  All day I was hungry for pizza and something was just niggling in the back of my mind...
Finally, it came together.  ZaZa, at Writing-Cooking-Life had an unusual way of making pizza in her youth: using an electric frying pan.  I had one of those once.   I never thought of  frying the pizza, though...

Jeanne, of Cook Sister fondly remembers her father's love of convenience food and eating red wallpaper paste as a child.  And she admits to a certain, um, affinity for KFC, dunked in mayo - well, who doesn't go weak in the knees at that?

Meredith, of Poppy Fields, is trying to be the perfect Provencal 'femme du foyer' and make the traditional Buche de Noel.  The best laid plans....as they say....

Núria, of Spanish Recipes, admits to liking meatballs with a little 'je ne sais quois' or should that be: 'yo no sé eso que'? (Sorry, Núria, no Catalan).  A lovely reminisce about her school days in Barcelona, Chickpea Games and Fuzzy Meatballs....eeeewwww.....

Mrs. W, of Mrs. W's Kitchen has a yearning for her version of one of the most famous of all U.S. boarding school and military kitchen staples: SOS.  She tarts it up a bit, throwing in the odd vegetable, using tuna, but, still...  I know I love it!

Kate, of Kate in the Kitchen, is admitting to many secret loves; among them Beef Barley Soup (I'm with you on that), peanut butter and banana sandwiches (No way!), peanut butter and green .... Naw, that one you have to read for yourself!

Father's are being picked on today.  Amy, (she really got into this!) of Knit Think, remembers her father's introduction to her Cranberry Slush.  Let's just say that everyone remembers it....

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!

To close: SPAM

No, not the bad, computer kind; the good, pink kind.

She did not 'officially' enter this.  But anyone who does such a perfect 'Ode to Spam' deserves to have it shouted from the rooftops...if the blogosphere had rooftops. 
Jaden, of Steamy Kitchen, has a love close to my own heart.  I fondly remember Spam, Miracle Whip and WonderBread sandwiches as a teenager.  Could there be a more perfect food?  Well, maybe SOS.... Wait...SOS with Spam??????  OMG!
Thankfully, I'm tall enough to reach the cans myself, which I do on every trip back to the U.S.
They don't call Hawaii paradise just for the flowers, you know!

Happy New Year, Everyone!

May your 2008 be filled with good food, good wine, good friends, and whatever else your little heart desires!

Yorkshire Pudding, Stuffing Pie and Fox Hunting

Fox Hunting is no longer legal in Britain.

It is, of course, still perfectly legal to put on the pretty red jackets and go madly galloping across the countryside on horses, blowing horns.

And, of course, it's still perfectly legal to bring your pack of dogs along for the exercise.

It only makes sense, in order to keep everybody on course, to lay out a trail for the dogs to follow.  The horses then follow the dogs.

And if the dogs happen to start a fox and chase it, well, that's just natural, too, now, isn't it?

Of course, one mustn't allow them to kill it.

It's still legal to kill the fox with guns, though.

But, as I said, Fox Hunting has been banned in Britain.

They don't put such fine points on it here in the French countryside.  It's legal, it's active and the girls and I are staying indoors this weekend. 

Not that I'd worry about Emma.  Being mainly white she'd be mistaken for one of the Charolais.  But little brown Sedi...could be a deer!

I don't know if anyone ever actually shoots anything.  I don't see many deer here and only an occasional fox.  I would be very happy if someone would reduce the rabbit population. 

I've also never seen anyone walking past hauling dead game.   I do know that if it's killed it will be eaten.  This is France, after all....we don't waste food!

Speaking of wasting food....Anyone have leftovers?

But first - if you have never made Yorkshire Pudding to go with a roast....Shame!

It's so easy and so delicious. It's a bit tricky with a small roast; as it's supposed to be made with the fat from the roast and there may not be enough.

Yorkshire Pudding

1 cup flour
1 cup milk
2 eggs
1/4 tsp salt
2 tbs beef drippings or butter or combination
2 tbs beef stock

In medium bowl whisk the eggs. Add the milk, flour and salt. Let rest 10 - 30 minutes. When beef is almost done, remove and get some drippings.  Put drippings/butter and stock in a baking dish.  I use a 10 inch (25cm) square.  Heat the baking dish in the 425F (215C) oven (the same as for roast) until butter (if using) is melted. Remove and pour in pudding batter. Immediately take beef out and put pudding in. Oven door should not be opened while pudding bakes. Bake 20 minutes. Reduce heat to 375F (190C) and continue baking 12 - 15 minutes more, until golden and puffed up. Remove and serve immediately.

Now, the leftovers:

What to do with the leftover roast beef?

Chunky Beef Hash

2 potatoes
2 carrots
2 stalks celery
1 onion
2 cloves garlic
1 - 2 cups leftover roast beef, cut into small pieces
1 tbs olive oil
1/4 cup ketchup
2 tbs beef stock
2 tbs Worcestershire sauce
1 tsp thyme

Cut potatoes and carrots into large bite-size pieces and steam for 15 minutes over medium-high heat, until vegetables are just tender. Chop onion and celery and mince garlic.  Heat 1 tbs oil in large nonstick skillet over medium - high heat. Add onion and celery and sauté until tender, about 7 minutes. Add garlic and sauté 2 minutes longer. Add carrots, potatoes and beef. Stir-fry until vegetables are lightly browned.  Add Worcestershire sauce, thyme, stock and ketchup and heat through, stirring constantly, 2 - 3 minutes over medium heat. Serve.

Leftover turkey and stuffing?

Stuffing Pie

1 - 2 cups turkey,  cut into smallish pieces
1 medium onion
2 cloves garlic
1 - 2 stalks celery
1 - 2 carrots
any other left over veg in the fridge  (I used some Brussels sprouts, sliced)
1 tbs olive oil
1 tsp paprika
1/2 cup leftover turkey gravy or chicken stock plus 1 tbs cornstarch (maizena)
1 tbs Dijon-style mustard
1 tbs dried sage
leftover stuffing - 1 1/2 - 2 cups or more...
The rest of the gravy on the side (can never have too much gravy)

Chop onion and garlic. Slice celery and carrots into thin rounds. Heat oil in large nonstick skillet over medium heat. Add paprika and sauté 1 minute. Add all vegetables and sauté 10 minutes, until they start to get tender. Add gravy cover and simmer for another 10 minutes, until vegetables are cooked through. (If you are using chicken stock you will have to thicken it with cornstarch dissolved in 1 tbs water.) Stir in mustard and sage. Add turkey to vegetables. Put turkey and vegetables into a baking dish. I use a 9 inch (22.5cm) square. You want it to be just big enough to hold the meat plus the stuffing. Break up the stuffing and spoon on top.  Bake at 375F (185C), until heated through and stuffing is starting to brown, about 20 minutes. Gently heat any additional leftover gravy in a saucepan. Serve with gravy on the side.

By the way, Sedi, the Bunny Slayer, will eat turkey but will not touch chicken.  I could leave a  whole raw or cooked chicken laying on the floor next to her and it would be perfectly safe.  Not even so much as a lick. She will eat potatoes, carrots, green beans, oranges and apples.  I actually have to put the potatoes on a high shelf in the pantry or she snitches.

Emma would not touch a fruit or vegetable for all the beef bones in the world.  But, good girl that she is, she eats Sedi's portion of chicken scraps! 

And she eats 2-week old dead rabbits....

Veal Marengo...and Freezer Protection

I don't know how many of you watched 'Friends'.  Those who did will remember the episode.  For those who didn't a brief description:

Joey, that pillar of male intellect, was reading a book.

A rarity for Joey. 

It was 'The Shining' by Stephen King.  Whenever he got to the scary parts, he would slam the book shut and put it into the freezer.  Apparently this was to protect him.

Yesterday I put all of the remaining cookies and truffles in the freezer; to protect me.

Think it will work?

Nah, me neither!

For some reason all of my much bragged about, self-proclaimed, self-control leaves me from December 12 through January 2. 

At that point I'll remember that I have an annual physical scheduled for 2 weeks hence, a trip to the U.S. scheduled for February (stupid time to travel to the Midwest) and I will be slapping my forehead wondering how I could be so lax in my self-discipline.  I will then put myself on bread and water for life.

Fortunately, that's still 5 days away...excuse me while I go get a cookie....(maybe two - after all, it's a long way to the freezer)

Enough with the cookies, chocolates and sweets!

We do eat other foods at this time of year; some of them classic holiday fare; some our own personal traditions.

This was our table and our first course on Christmas Eve: Smoked Salmon with Champagne.

With the salmon we had the traditional egg, lemon and buttered bread.  Mon mari also likes capers and minced shallots with his.

(You'll have to come back for the second course of Standing Rib Roast with Yorkshire Pudding.)

Since it is such a busy time of year I like to fix things that require little attention but are still, in my humble opinion, suited to the holidays.

Like Veal Marengo.

The lovely Ruth of Once Upon A Feast knows that pasta is always a great dish for busy times.

As this will be the last round-up of Presto Pasta Night for 2007, and we're in the throes of leftovers, she is expecting lots of turkey (and maybe ham) pasta dishes.

Not from me - square peg/round hole and all that!

Check her blog on Friday for the recap of pasta from around the world and some new ideas for great pastas!

I've made this in the oven, in a crockpot (back when I had one) and braised in my Dutch oven (my preferred method).

You can have it done in 90 minutes or let it sit and simmer all day.  I love versatile food!  You can serve it over gnocchi, pasta or egg noodles.  I'm using pasta. Unlike a lot of Italian sauces, this is very light on tomatoes, just enough for some flavor.

Veal Marengo

1 lb veal, suitable for braising - stew meat, shoulder, whatever the butcher suggests
1 tbs olive oil
2 tbs tomato paste
1 clove garlic
1/2 cup chicken stock
1 1/2 cup dry white wine
1 bouquet garni
1 tsp dried thyme
10 - 12 small shallots or 4 - 6 large ones
4 oz mushrooms
1 tbs butter
2 - 3 tbs cornstarch (maizena) dissolved in 3 tbs chicken stock

Cut veal into 1 1/2 inch (3.75cm) cubes.  Mince or crush garlic.  In a deep, heavy pan heat the oil over medium-high heat.  Add the veal and brown on all sides.  Add garlic, tomato paste, stock, wine, bouquet garni and thyme and bring to a boil.  Cover and reduce heat to low.  Simmer for 45 minutes.  Peel shallots.  Clean mushrooms.  If mushrooms are large cut in half or quarters.  Melt butter in a nonstick skillet over medium-high heat.  Add shallots and sauté until starting to brown, about 5 minutes.  Add mushrooms and sauté another 5 minutes, stirring often.  After the veal has simmered for 45 minutes add the shallots and mushrooms and simmer another 30 minutes or until vegetables are done.  With a slotted spoon remove the meat and vegetables to a serving dish.  Cover to keep warm.  Turn the heat to medium-high under the sauce.  Give the cornstarch mixture a stir and add to the sauce a little at a time until thickened to your liking.  Pour over the meat and vegetables and serve over gnocchi or pasta.

Last chance:

Saturday, is the last day to bear your foodie soul.  Final re-cap will be on Sunday.  Search your closet/pantry for skeletons.  Remember, confession is good.  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!

Joyuex Noël et Bonne Année

Merry Christmas, Everyone! And a Wonderful 2008!!

Thank you to all of my blogging friends...for being my blogging friends!
   You're support, comments, reading, mean a lot to me...

I hope you all have a fantastic holiday: Good food, good wine, good company!

And if Santa drops off those diamond earrings at your house by mistake...let me know.  I'll send you my address...
 

Cookies, Candy, and Loose Ends

I have come to the conclusion that there are two approaches to most things: mine and that of the rest of the world.

Naturally I wonder how so many people can be so wrong.

I'm a marathon kind of person.  No I don't run them. 
I like to get everything organized then do vast quantities of the same stuff. 

When we lived in the U.S. and still did that whole 'gazillion Christmas presents to our thousand closest friends and family and spent the GNP of 2 small countries'  bit, I did all of the wrapping (and yes, I did fancy wrapping) on one exhausting weekend; all day; both days.  If it didn't get in the queue for wrapping then, it didn't get wrapped.  (We don't do presents any longer.  We do food, wine and one wee holiday.)

Some people would make a loaf of Cranberry bread to enjoy; then, perhaps, make a Pumpkin bread some evening when they had a few free minutes.

I spend all day in the kitchen, make 8 of each and freeze them.  If I'm going to the effort of getting everything out (as in, out of the cabinets; whew, such an effort!) I like to make it worth my while.

The same with Christmas cookies.  I used to spend an entire weekend making 8 or 10 different kinds.  Now, knowing that we can/shouldn't possibly eat them all, I limit myself to 3 kinds. 

I still allocate my time efficiently enough that I'm scrambling to get the last batch out of the oven before dinner. 

What's that you say?  Start in the morning?  Don't be foolish.

I calculate in my head how long it will take me, then work backwards from the latest possible finish time to get my start time.  Then I delay starting for 20 minutes, to make it interesting.  Pressure, remember?

Without further ado:  The Cookies!

Susan, from  Food Blogga is hosting a Christmas Cookie Party.

I posted these recipes earlier in the month and promised the photos this weekend. 

I baked yesterday; late yesterday, of course,

To start with I have one new recipe.

After much negotiation, mon mari convinced me to give up one of my chocolate favorites so he could have his absolute most favorite ever.

Lemon Bars
  From the Betty Crocker Cookie Book

1 cup flour
1/2 cup butter
1/4 cup powdered
2 eggs
1 cup granulated sugar
1/2 tsp baking powder
1/4 tsp salt
2 tbs fresh lemon juice 

1. Cream 1st 3 ingredients
2. Pat firmly into 8 inch (20cm) square pan, building up edges a bit
3. Bake at 350F (180C) for 20 minutes
4. Beat rest of ingredients together until frothy
5. Pour over crust and bake 25 minutes longer, just until no imprint remains when touched lightly in center.

On the left of my little Christmas plate, are the
Ginger Chocolate Chip.

On the right are the Peanut Butter Oatmeal.

Both recipes are on my first Christmas Cookie post.

On to other loose ends:

I did part of the Seasoned Eatings recap in my last post but had not yet made the recipe that Val, of More than Burnt Toast, sent to me, along with the lovely Ice Wine.

Now I have.

Voila!

My first handmade chocolate truffles!  (Sprains shoulder patting self on back...pat,pat,pat)

The three rather perfect-looking ones are what's left of the ready-made samples Val sent.

The rest, incredibly delicious looking truffles, I shaped with my very own hands. 

Ice Wine Truffles

6oz (180gr) good, dark, chocolate (I used 72%)
1/2 (125ml) cup whipping cream
2 tbs (30ml) ice wine
finely chopped almonds
good cocoa powder

Finely chop the chocolate.  Heat the cream to boiling and pour over the chocolate, stirring until all chocolate is melted.  Stir in wine.  Cover surface with film and freeze for 2 hours. 
Scoop into small ball with melon baller.  Freeze again for 10 minutes.  Roll in almonds, then cocoa.
Eat.

Want to know what I had for breakfast this morning?   

Yup, 3 cookies (1 of each) and 2 ice wine truffles washed down with a cup of rich dark hot chocolate.  I thought bran flakes would be over-doing it....   

A Reminder:

Still a few days left to bear your foodie soul.  Search your closet/pantry for skeletons.  Remember, confession is good.  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!

Seasoned Eatings, Chocolate and Icewine

The gifts have all been delivered; the goodies unwrapped; the identity of the Spicy Secret Santa revealed. 

It's time to show your stuff!  It's time for the Seasoned Eatings Grand Finale Round-Up.

Lindsay, of Country Girl, City Living, and I will be sharing the fun!

But first:  Don't  you just love it when you trudge to your post box in the cold and, instead of the usual collection of bills and ads, there's a package waiting for you? 
And not just any package but an actual present?  Just for you?  Containing something yummy to eat? 

And for me, if that something happens to involve chocolate, well it's just about perfect. The only possible thing that could improve it would be a lovely wine.

Hang on there, just a minute, wait up.....

Yes, there it is! 

A little bottle of wine.  But not just any wine; it's Icewine!

That wonderful, nectar of the gods that only happens when the stars are in perfect alignment with Father Frost (or something like that).

Each tiny, frozen grape, picked in the dead of night in the coldest of winters, produces one, perfect drop of sweet wine.

Val, of More than Burnt Toast, not only sent me the wine, but a box of Icewine Truffles to tickle my taste buds and a recipe to make more of my own....which I will be doing tomorrow.  Stay tuned! (How did she know?  Wow, just like Santa Claus, she knew my secret cravings!  Awesome!)

Let's see what everybody else got:

As long as I'm at More than Burnt Toast , we'll start with Val.

Lindsay,  my co-sponsor of this fun event, and author of Country Girl, City Living, sent Val some famous New York Roof Top Honey!

I remember reading about this a few years ago: some enterprising young man put bee hives on New York roofs and starting making honey.  Cool!

You'll have to visit More Than Burnt Toast to see what delectable treat she's making with it!

Deb, of Deb's Key West Wine and Gardening, got to do something I've wanted to do for years:

Make Lace Cookies!

Her Cinnamon Lace Cookies, look fantastic!  She makes it sound so easy.

She got the cinnamon and the recipe from Sher, of What Did You Eat?  (It looks like there were a few other goodies as well.)

Go have a look at the ones she rolled and dipped in Chocolate!  She said she's going to send me those.  Really.  She is.  She promised.  All of them.

So, what did Sher,of What Did You Eat? get? 

Lydia, of The Perfect Pantry, sent her (according to Sher) a very sturdy bottle of Hot Sauce along with some wonderful flavored salts.

That rooster does look sturdy, doesn't he?  You'll have to read the post to find out why - and to get the recipe for the Ceci Bruschetta that she made immediately to taste that lovely salt.

Some things just can't wait.

And I can't wait to see what Lydia, of The Perfect Pantry received in her mailbox!

New Mexico Chili Powder!

According to Lydia this is the real thing!

Carmen, of articles dans la poucan, sent her this baggie full of hot goodness, plus several recipes, including a very interesting one for Black Bean Soup.

Heading over to articles dans la poucan, let's see what Carmen got for her pressie: 

Ulrike, from, Kuchenlatein sent her a package for making Braune Kuchen or Brown Cakes.

Carmen says she was unfamiliar with both one of the ingredients and the recipes.

She persevered, with marvelous results.  You have to go see....

Following our fragrant trail of crumbs to Germany: Ulrike, of Kuchenlatein, received a gourmet package from my home town (or one of them). 

Amy, of Knit Think, sent her Ras El Hanout,  (and Wild Rice and food magazines) which she used to make a beautiful Chicken with Prunes.

I love the  molded rice on that, Ulrike!

Back to the other side of the pond, to visit Amy, of Knit Think, and see what was in her package.

When you live in the frozen north there is nothing, absolutely nothing (well, maybe something) like getting a bag of fresh herbs in the middle of winter.

This Italian Blend was sent from the farmer's market in California by Simona, of briciole, directly to Amy's kitchen.

I envision a lot of fragrant simmering's in the future!

Simona, of briciole, is getting to know cardamom.

Wendy, of A Wee Bit of Cooking, sent her the spice, along with a yummy dessert recipe.

Simona, gives us a bit of information about cardamom, (thanks for that) and a wonderful recipe for Cardamom Carrots. 

The dessert, she assures us, will follow.

Wendy is off playing in the snow and I can't find her gift - she'll have to wait.

But don't wait to see what Peter, of Kalofagas got from Pam, of Zoomie Station!

Guess what was wrapped up in all of the pretty, red ribbon?

I'm not telling...but it was from Pam's own garden and Peter made an incredible Pear Croustade with it....

And, no, it's not a pear...duh!

After a horrific day, Pam, of Zoomie Station, got to sit down to a homey chicken dish she made with the goodies sent to her by Lannae, of Lannae's Food and Travel.

I'm not telling what the secret ingredient is, but Lannae says it is to Chinese Americans what tomato sauce is to Italian Americans.

Want to know what treasures Lannae got:

Huh?  Do yah?   Head on over to Lindsay's at Country Girl, City Living to get the other half.

That's first (or last) half of the first annual Seasoned Eatings Event.  See y'all next year!

A Reminder:

Still over a week left to bear your foodie soul.  Search your closet/pantry for skeletons.  Remember, confession is good.  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!