Thyme For Cooking, the Blog

Popover Pie with Ham and Peas; Drop in and Decorate

There was a time when I spent weeks planning my holiday baking.

I would spend at least one weekend baking, usually 10 or so different kinds of cookies. 

Some went in the freezer, some we ate, but most of them were given away.

Giving away Christmas cookies.....

That's what Drop in and Decorate (http://www.dropinanddecorate.org) is all about; founded by food writer Lydia Walshin of The Perfect Pantry (www.theperfectpantry.com):

The idea behind Drop In & Decorate is simple: bake some cookies; gather a group of family, friends, neighbors, co-workers, your worship group or book group to decorate the cookies together; donate the cookies to a nonprofit agency serving basic human needs in your own community.

 

It’s a simple idea in a complicated world, and  something anyone can do.

 

If you’d like to host your own Drop In & Decorate® event, Pillsbury and Wilton would like to help.

 

Pillsbury has donated 50 VIP coupons, worth $3.00 each, off any Pillsbury product -- including sugar cookie mix, icing and flour -- to be distributed, first come, first served, while supply lasts, to anyone who plans to host a Drop In & Decorate event (max. 5 coupons per person). And we'll include a Comfort Grip cookie cutter, donated by Wilton, while our supply lasts.

 

Write to lydia AT ninecooks DOT com for more info on how to get your free coupons and cookie cutters.

As for me, I don't bake cookies for us any longer. 

Our French neighbors really don't quite know what to do with them.

But, more importantly, mon mari's favorite part of the cookie baking weekend was eating a half dozen or so of each kind within 2 minutes of them coming out of the oven....

Now that he's diabetic, it would be cruel and unusual punishment to have cookie smells wafting through the house.

Too bad I don't live in the US, for a week or two in December....  This would be fun.

These were my last cookies.... Though I didn't know it at the time.

Nothing fancy.

Chocolate Chunk Ginger  on the left and Oatmeal Peanut Butter on the right.

Damn, they were good!

Here is something equally good to whip up in a hurry after all that baking.

Popover Pie with Ham and Peas

6oz (175gr) ham, pink, baked style
1 medium onion
1 cup peas, frozen, no sauce
4oz (125gr) pimento or roasted red pepper
1 tsp dried basil
1/2 cup (2oz, 60gr) shredded cheese
2 eggs
1 cup milk
1 cup flour
pinch nutmeg
1/4 tsp salt
4 tsp olive oil

Peel and chop onion Cut ham in to strips or small cubes. Heat 2 tsp olive oil in medium nonstick skillet over medium-high heat. Add onion, ham and sauté until onion is tender. Add peas and heat through. Remove from heat and set aside.
Open and drain pimento or red pepper. Cut into strips. Shred cheese.
In medium bowl lightly beat eggs with wire whisk. Add milk, flour, salt and nutmeg. Beat lightly to just combine; a few lumps are okay - over-beating is not. Put remaining 2 tsp olive oil in 10-inch glass baking dish and run it around to coat the bottom. Pour in the batter mixture. Spoon ham and peas onto the batter to within 1 inch of sides of dish. Sprinkle with basil. Lay the pimento strips across the top and sprinkle with cheese. Bake at 425F (215C) for 30 minutes or until edges puff up and are golden brown. Remove and let rest a minute or 2. Cut into wedges and serve.



In addition to this, for the weekly menu for November 13 we have Roast Cornish Hens with White Wine Herb Sauce, Pork Chops with Capers, Stuffed Asian Peppers, Spaghetti with Ginger Meatballs...

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

For more recipes visit my internet cook book:  Easy Gourmet Dinners

Blog Action Day; Stop wasting the food!

Today is Blog Action Day.

This is the one day, each year, that bloggers the world round get up on their soap boxes to give their views - or someone else's, on a topic of global importance.

The goal is not to convince the rest of the residents of this planet, or even the blogger's own significant other, of the rightness of the expressed opinion.

The goal is to get all of those, or at least, some of those, people talking about the topic.

And, of course, the hope is that the conversation will be intelligent rather than emotional.

This year's topic is Climate Change.

And this is my opinion on Climate Change:

The climate is changing.

Whether you believe it's changing because of the natural life cycle of the earth or because of the contribution of the (and this is also open to discussion) most intelligent life form on said planet, is, really, immaterial.

The climate is changing.

Earth, the planet itself, is not in the least bit of danger.  It will survive quite nicely, thank you very much.

It's we humans, and all that we hold dear, that are at risk.

Whether or not we can stem the tide of Global Warming, or Global Cooling when that happens, remains to be seen. 

What we can do, should do, and should encourage everyone else to do, is try, to the best of our ability, to keep our planet clean and healthy for us, our children and their children and their children..... 

I do love a good soap box.....

So, you ask, what does this all have to do with food - this being a food blog and all....

Well, this being a food blog....  And since good food is my personal raison d'etre....

I thought I'd use my time on the soap box to share some of my practices that, I hope, contribute to the health of our planet.... Or, at the very least, don't exacerbate the problems.

I'll leave it to the other bloggers to talk about cars, pollution, fuel, methane, and all that other stuff. 

Here, out in the middle of French nowhere, we do what we can in our, albeit small, way.

1.  Take your own bags to the markets and stores.

Yeah, I know you know.  It's a no brainer.  Everyone talks about it.  Lots of people have the bags and some have even done it once or twice.  Do it all the time.  All the time.

2.  Don't cook more than you eat. 

Never thought of that one, either, did you?  Do you regularly fix 1 cup of rice (because it's easy) then put the leftover bit in the fridge to mature for a few days before you throw it out? 
Stop it. 
Fix 3/4 cup, or 2/3 cup or 5/8 cup.... Whatever.  Figure it out and fix what you'll eat - even if (OMG!) it's not quite enough. 
Every little bit of rice that you don't throw out doesn't have to be produced, harvested, shipped, hauled, packaged, and sold.  Not to mention fertilized and watered.
Multiply that by every little bit of food you throw out....
What the heck, you'll save money, too.

3.   Encourage restaurants to serve reasonable portions

The custom of serving huge portions with the expectation that people will take them home is ridiculous.  Get a proper portion at a proper price.  When I am in the US, that excess food goes to waste as I have no place to 'take it home' to.  Me and all the other people traveling in the US.  Think of how much food American restaurants throw out every day!  Or you throw out 8 days later when you realize that you forgot to eat it.

4.  Don't throw out or compost what you grow.  Compost the waste, not the food.

We all know the problem of the never-ending zucchini.  They grow faster than we can pick, let alone eat.  But why throw out perfectly good food?  That you watered and fertilized?  Freeze it.  Wait a few months and it will taste good again. 
Which brings up the next point...

5.  Invest in an energy efficient freezer if you can.

I bought a freezer the first year I planted a vegetable garden.  No meat has passed through it's doors.  No, we are not vegetarians.  But this is my vegetable freezer.  I freeze everything from my garden that we don't eat.  Plus, I buy food in season, when it's cheap, and freeze that, too.  And, something that anyone can do, when I buy frozen vegetables I buy them in big bags, not little vacuum sealed bags in cardboard boxes.  Less packaging on the end product means less production in getting it to you.

Which brings me to my final tip:

6  Buy in bulk

Take your own containers, fill them with bulk food.  It's cheaper.  It's healthier for the planet. 
No place to store it all?  Store it in that freezer you just bought.  Coffee, flour, grains.... They'll all keep longer, allowing you to buy in bulk without letting it go to waste.  Kind of circular, isn't it?

And now, the confession:  I draw the line at the ultimate 'original packaging.  Today, at the supermarket (not the local butcher's, the supermarket) they had, recently dead but still with gleaming coats, rabbits and partridges.  I draw the line at buying my meat at the supermarket, then taking it home to skin or pluck. 

Although, we could use some new feathers for our pillows......

But I would not know how to treat the rabbit skin.

And, as you may have guessed.... I really hate waste!

What does all this have to do with Climate Change?

If we all adopt a more careful and thoughtful approach to our food it will, eventually, work it's way up to the producers, growers and packagers.

If we all do nothing.....

Potatoes with Prosciutto, Olives, Green Garlic and Thyme; A place to lay my head

Potatoes with Prosciutto, Olives, Green Garlic and Thyme

At long last we're sleeping in a proper bed!

Remember this?

With all that's going on at the moment, it was starting to become obvious that our new bedroom was not going to be finished any time soon.

I couldn't stand the thought of sleeping in these little beds in the hall any longer.

Friday, once again, I started moving boxes and rearranging 'stuff'.

This was the result:

It's not our normal bed, which is a king-size water bed, but it's a huge improvement. 

And it's not in the hall.

Of course, reality is not always as nice as the photos...

Those are all kitchen boxes which I should be able to unpack in the next few weeks, so there is an actual plan here.

But....

This is what's on the other side of the room - the view from the bed, as it were.

Still, I'm happy.

There really isn't a lot of work to be done in this room:  level the floor, lay a new floor, strip the wallpaper, hang new and paint the ceiling.  We haven't decided what to do with the fireplace yet.  It's chimney doesn't go all the way to the top....

We'll either have to fix the chimney or close it off.  This will, someday, be the dining room.

I have always wanted to participate in Paper Chef.... But never have....

Road to hell, good intentions and all that.

This month I just happened to catch it on Ilva's blog on the same day that I was doing my shopping list....

I decided it was fate.

You can find the rules for this fun event, as well as see all the entries and vote for your favorite here.

The ingredients for this month are:

Prosciutto
Floury Potatoes
Thyme
Mother’s Day

This was a bit of a tough one for me....

First, my mother is not a fan of 'leaves' in her food but she dearly loves ham of all sorts and always had olives as a treat on holidays when I was a child.  I left the thyme whole, she can pick it out...

Second, I have never seen anything remotely resembling a floury potato here, they all tend to the waxy.

But, the rules say if you can't get it, substitute something close...

Potatoes with Prosciutto, Olives, Green Garlic and Thyme

2 medium potatoes
2oz (60gr) Prosciutto
3 green garlic, including green tops
1/3 cup Greek olives
1/3 pimiento stuffed green olives
handful of fresh thyme sprigs
1 tbs olive oil

Cut potatoes into large chunks and cook in boiling  water until barely tender when pierced with a sharp knife. Drain.
Slice Prosciutto into strips.  Cut olives in half. Snip thyme into small pieces.  Trim green garlic and slice, using as much of the green top as possible.
Heat oil in a nonstick skillet.  Add potatoes and sauté until starting to brown on one side.  Add Prosciutto and green garlic.  Sauté until potatoes are nicely browned, Prosciutto is crisp and green garlic tender.  Add olives and half the thyme, and sauté a few minutes longer.  Serve, garnished with the remaining thyme.

Now I need to go encourage the little lizard I found in our new bedroom to make a dash for freedom.....

Hope everyone had a lovely Mother's Day!

Asparagus Omelet; Weeds, Wandering French Guys...

Asparagus Omelet

A small, empty, flatbed truck pulled up to our house Thursday morning.  A man and his young son got out and proceeded to rattle on in rapid French.  (Is there any other kind?)

At first I thought, because of the empty truck, he was looking to collect scraps, of either wood or metal.  I really didn't want to take the time to try to understand so I just kept saying 'non'.

He finally gave up and handed me a little typed sheet with his name and a list of jobs he would do.

Top of the list was 'Big Garden Projects'.

Hmmm....

We happen to have a hectare of weeds desperately in need of a trimming.

In some cases the weeds have turned into actual trees.

I asked him if he could turn our field into a proper lawn.

Never mind that it has never been a proper lawn and is full of ditches, mounds, brambles, bushes, trees, rabbits, snakes and vipers.

Always ask for the best!

We walked around and looked.  He asked if he could come back later with his friend. 

Of course!

He and a friend came back a couple of hours later. 

They walked around, talking and gesturing.

The friend (the 'negotiator') quoted me a price. I told him it was too much.  They left.

The two guys and a third friend came back later that afternoon. 

They walked around, talking and gesturing.

Then they walked around the house, inspecting the walls and roof.

Then the 'negotiator' got to work. 

To make a very, very, very long story short, in addition to cutting the weeds, the trees, the bushes, cleaning it all up and hauling it away, they wanted to fix the crack and holes on the side of the barn, repair the barn flour, build a staircase, paint the back of the house, fix a crack and paint the side of the house, shore up the platform in the barn where we have the boxes, and, for all I know, scrub the kitchen sink.

The repair of the barn wall was proposed separately, with a price...  

Which we said was too much....

He then added an additional piece of work for only a small amount more.

When we said it was too much, another piece was added for only a small amount more.

I would put this guy up against any Union negotiator anywhere in the world. 

He would run around, demonstrating his work, helping us envision how wonderful it would look.

The guy was good.

We finally settled on the original weed/tree project, plus the repair of the barn wall.... Which we got for the original quote for the weeds.... Which we said was too high.

I think....

It was getting very confusing....

But, I'm not confused about this.

I know I want to participate in the Bl0g Your Omelet party that Núria, of Spanish Recipes is having. 
She'll have a recap of all the Omelets, Frittatas and Quiches on May 18th.

I also know that there is nothing unique or newsworthy about an Asparagus Omelet.

But....

Sometimes we have to stop being inventive and just enjoy the season's bounty.

And enjoy it simply....

Asparagus and Green Garlic Omelet

10oz (300gr) green asparagus,thin if possible
4 egg
3 green garlic
2oz (60gr) strong, ripe, soft French cheese  Coulommiers, Brie, Camembert
1 tbs olive oil 

Asparagus:  Snap off bottom ends of asparagus.  Cut into 1 1/2" (4cm) pieces.  Bring a medium saucepan half full of water to a boil.  Blanch the asparagus for 2 minutes.  Drain and plunge into a bowl of cold water.  Drain again and lay out on paper towels to dry.
Omelet: Trim green garlic and slice, using as much green as possible.  Whisk eggs.  In a medium nonstick skillet (8". 20cm) heat 1 tbs oil.  Add green garlic, asparagus and sauté 4 minutes.  Add the eggs.  Let cook a minute or two, then life up the edges to let the uncooked egg run under. Cut the cheese into smallish pieces and lay on top.  When almost done, remove from heat, cover and let rest for a minute or two.  Remove, cut into wedges and serve.

As to the lads and the work?  Stay tuned....

Spinach, Quinoa and Vegetable Salad with Soy Vinaigrette; Cooking to Combat Cancer

Spinach, Quinoa and Vegetable Salad

Chris, of Mele Cotte is hosting the 3rd annual "Cooking to Combat Cancer" event this month.

The purpose, as the name implies, is to remind all of us that we are what we eat.

The National Cancer Institute estimates that one third of all cancer deaths may be diet related.

In case you don't understand that statement let me put it another way:

A bad diet can kill you.

Most people would agree that drunks, driving, cause or contribute to road fatalities.

Thankfully, more and more people, knowing this, choose not to drink and drive.

Most people would agree that smoking causes/contributes significantly to lung cancer.

Thankfully, more and more people, knowing this, choose not to smoke.

The National Cancer Institute, Mayo Clinic, and other organizations, have given us, (humans) the information we need to eat a healthy, diet that will help prevent cancer. 

Now, all we have to do is choose to eat the good foods.

Visit Mele Cotte this weekend to find lots of wonderful, delicious food that will help in the fight against the Big C.

We all know that it effects all of us, in one way or another.  Time to start fighting back.

To set you on the right track, here's a colorful salad:

Avocado:  can help against liver cancer

Carrot, raw:  can help against many cancers, including breast, lung, prostate and stomach

Garlic:  can help against stomach and colon cancer as well as slow tumor growth

Tomato:  contains lycopene which helps against breast, prostate, and pancreas cancers

Soy:  helps against breast cancer 

Spinach: helps against prostate and ovarian cancers

Quinoa:  This grain is so healthy it's almost scary....

I could go on...but you get the idea.

Spinach, Quinoa and Vegetable Salad with Soy Vinaigrette

2 chicken breasts, boneless, skinless
1 tbs Teriyaki sauce
2 tsp walnut oil
1/2 cup quinoa cooked in 1 cup chicken stock
1 avocado
1/2 yellow pepper
2 carrots
2oz (60gr) sharp white cheddar cheese
4oz (125gr) cherry tomatoes
6oz (180gr) spinach

Cut chicken into bit-size pieces.  Heat Teriyaki sauce and walnut oil in a large skillet. Add chicken and stir-fry until cooked through.
Cook quinoa in chicken stock for 15 minutes, until done.
Cut avocado into slices.  Cut pepper into matchsticks.  Shred carrots using a vegetable peeler.  Cut cherry tomatoes in half.  Crumble cheddar. 
Put the washed. dried spinach into a large bowl.  Add half the vinaigrette and toss to coat.  Spread the quinoa on top of the spinach.  Arrange the rest of the ingredients on top of quinoa.  Drizzle with a bit more vinaigrette and serve, remaining vinaigrette on the side.

Soy Balsamic Vinaigrette

1 1/2 tbs soy sauce
1 1/2 tbs balsamic vinegar
1 tsp Dijon-style mustard
5 tbs olive oil

Whisk together soy sauce, vinegar and mustard.  Slowly drizzle in olive oil, whisking to combine.

Have a glass of red wine with the salad and some berries for dessert.....

See how easy it is to eat the good foods?

For more recipes check out my internet cook book:  Easy Gourmet Dinners

Risotto with Prosciutto and Cannellini; Fire in the Hole!

Risotto with Prosciutto and Cannellini

I rather enjoy sitting in from of our cute little stove (wood-burning for heat) in the evenings, after the work day is done, watching the flames flickering around the logs.

I must say, however, that I didn't at all enjoy watching the flames leaping out of the vents of my brand new oven.

I never did like things out of place.

I've used this oven 3 times:

1.  I did the pre-use, clean cycle recommended by the manufacture (I'm a good girl, I am!)
2.  I made a quiche.
3.  I made some little pastries (post to follow)

I did not get the expected "odor, please have area well-ventilated" when I did the cleaning.

I did get an odor "what the hell is that smell?" when I made the quiche.

Last night it was only on for 20 minutes.

I turned the oven off, served the pastries, poured a couple glasses of wine and sat down to relax.

I heard a little 'pop', glanced at the oven and saw flames.

Fortunately they put themselves out.

Still, it will be, at least, 2 more lifetimes before I use the oven 'unattended'.

The thought of programming it to turn itself on, cook something for 4 hours, then turn itself off, while I'm off somewhere and the girls dogs are quietly napping in front of it, sends chills....

And I was just gearing up to do some actual, serious baking (bread, perhaps?!?)  Instead I'm off to Darty tomorrow, photos in one hand, guarantee in the other.  I decided that if I'm there, with pictures, it will be much easier to explain.

The problem, as best mon mari can figure out from just looking (mustn't touch, guarantee, you know), is that there was a short in the fan.

I'll be keeping the fire extinguisher (which I tracked down and unpacked today) close the next time (and many after) that I use it.

Of course, it will also be nice when we have running water in the kitchen....

But, really, I can be demanding, can't I?

Enough problems....

I'm going to a party!

Since it's a spring party, rather than a summer picnic, and my weather has been a bit gray and dismal, I'm bringing Italian comfort food: risotto.

I always have a small package of Prosciutto (or similar) in my fridge.  It will usually keep for a month or two, so it's great emergency food.

Pair that with some cannellini from the pantry, a bit of Parmesan, and stir it into some simmering Arborio rice.  In about 25 minutes one has the perfect 'last resort' meal.

Come along and join the party - the hosts of this Festa Italiana are Maryann, of Finding la Dolce Vita, and Marie, of Proud Italian Cook.  When is it?  The fun is already starting.... Come on and nibble!

 

Risotto with Prosciutto and Cannellini

3/4 cup Arborio rice, or other rice specifically for risotto - Carnaroli or Vialone Nano
1/2 cup dry, white wine
2 1/2 cups chicken stock
1 onion
1 tbs butter
1/2 cup freshly grated Parmesan cheese
Condimenti

 Heat chicken stock and keep hot over low heat.  Finely chop onion.  In medium sauce pan heat butter; add 1/2 of the onion and sauté until transparent.  Add rice and sauté, stirring, for 2 - 3 minutes until rice has white center.  Add white wine and stir.
Start condimenti.
When wine is almost absorbed add a 1/2 cup of stock, stir.  (No need to stir constantly but do stir from time to time.)  When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring.  Before adding the last 1/2 cup taste a few kernels of rice.  They should be just 'al dente' - slightly resistant to the tooth, but fully cooked.  If more stock is needed add it 1/4 cup at a time and waiting until almost completely absorbed.  At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate. Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately.
It will continue to absorb liquid and the leftovers (if any) will be quite stiff.
The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.

Condimenti

3.5oz (100gr) Prosciutto or other ham
1 rib celery
1 carrot
15oz  (450gr)  white beans, (cannellini), drained and rinsed
2 tbs tomato paste
2 tbs chicken stock
1 tbs olive oil

Chop celery and carrot.  Heat oil in small skillet.   Add the rest of the onion, celery, carrot and sauté until tender,  Roughly chop ham and add to onions/celery.  When vegetables are tender and ham is lightly browned add tomato paste, stock and drained beans.   Turn heat to low and allow to simmer until heated through.  Keep warm until needed for risotto.

I think a party is just what I need - see ya!

Split Peas with Bacon and Onion (not soup); A Good Day...

Split Peas with Bacon and Ham

Karmic balance has been restored in my life.

After a, somewhat less than perfect day, yesterday. this one started out good and kept getting better.

First, our house's internal workings were given a clean bill of health:
    The septic tank was pumped and power-scrubbed, getting rid of 50+ years of accumulated detritus, as were all the pipes leading into it.
    The 'kitchen' tank (yes, separate) was pumped again, and power-scrubbed as were all of it's pipes.

Everything is flowing freely.

As he was leaving the phone rang.....

Are  you sitting down?

We're getting our television satellite dish hooked up on Saturday morning.  We've not watched the telly since the end of September, thus missing all of the hoopla over the presidential election in the US.

On the one hand, it's been rather pleasant... I miss the morning news over breakfast, sort of....

On the other hand, our few DVD's and video's are sadly worn and have been watched so many times we can carry on the dialogue without sound.

Next mon mari took a break from a task he LOVES (wood-working, he's started my kitchen cabinets) to track down some chicken wire to mend the gaps in the fence around the garden.  The girl-dogs can now lay in the sunshine, surveying their new dogdom.

Oh yes, mon mari has started my kitchen cabinets...

To top this near-perfect day off, late this afternoon the 'secrétaire de la mairie' phoned to tell us that our Carte de Séjour had, finally, after almost 4 months of total silence, appeared.  We are, once again, legal.
(I was getting worried, we had never received the 'récépissé', (receipt) acknowledging our request, which we usually have in hand within a week of applying, and the whole process should be less than 2 months).

This day has been so good, in fact, that I'm a little worried about tomorrow....

But not so worried that I forgot the deadline for this edition of My Legume Love Affair!

This event, celebrating all that is wonderful in beans, peas, lentils, pulses and peanuts, was started by The Well-Seasoned Cook, who also happens to be the host this helping.  She'll have the round-up of all the wonderful recipes the first week in March.

When we first moved into Vlad's house I made soup.

Lots and lots of soup.

I found myself with half of a box of split peas a few weeks ago, when we were getting ready to move to our house.

Mon mari, not a big soup fan to start, was less than enthusiastic about, yet another, pot.

I've only ever eaten split peas in soup, or in a very thick stew with sausage.

But, they were peas, after all.  And peas are a vegetable, aren't they?

I made them as a vegetable side dish.

They were wonderful...

And easy.

They cook almost as fast as lentils, and, like lentils, don't require soaking.

 

I'm a little vague on the amount of water - it would depend on the age of the peas and how you like them.  I had nothing to base this on, so I started with 1 1/2 cups of water, and, as they got close to being done, added a few tablespoons more, now and again, until they were cooked and I had the consistency I wanted.  Naturally, I didn't keep track...

Split Peas with Onion and Bacon

8oz (500gr) split peas, about 1 cup
1 medium onion
3oz (90gr) bacon, 3 - 4 strips
2 - 2 1/2 cups water
1 tsp thyme

Sort through peas and rinse.  Chop onion. Cut bacon into small matchsticks. 
In a medium saucepan, sauté bacon until just starting to get crisp.  Add onion and sauté until transparent.  Add 1 1/2 cups water and scrape the bottom of the pan.  Add the peas and thyme, reduce heat, cover and simmer, 30 - 45 minutes. 
Watch them closely after 25 minutes, stir often and keep the heat low.  Add water, a little at a time until they are cooked through.  They should just start to fall apart, which is the sign that they are done.

This made rather a lot for 2 people as a vegetable side dish...

The next night we finished them off on some brown rice

Aren't we just healthy, though?

Veal and Shallots in Red Wine; Valentine's Day.... Hmmm...

Veal and Shallots in Red Wine

We don't celebrate Valentine's Day.

I told that story last year....

We try not to remember that fateful night, those many years ago...

Although, in discussing  colors for the kitchen the other day, mon mari remembered that I had painted his kitchen blaze orange and canary yellow in retaliation (he was away for a week, I was house-sitting).  As he doesn't usually remember things like colors, it must have made an impression.

Back to the present: We are not in a particularly romantic 'place' right now.

We're spending most of our time trying to keep one house warm enough to work in during the day, and another warm enough to eat and sleep in during the night.

And then there's the fact that Mon mari has now locked himself in the bathroom 4 times...

That really has nothing whatsoever to do with romance or Valentine's Day... I just had to tell....

Will the door knob be on soon?  Should I start a betting pool?

Back to Valentine's Day....

I'm actually rather glad we ignore it.  I think the hype and expectations leading up to this one day can generate a lot of unnecessary stress and disappointment.

Don't misunderstand: I don't think romance should be ignored.

I do think it should be a part of your life, everyday, not just one day.

Romance doesn't need big gestures, although they are nice occasionally (hint, hint).

Making daily life just a tad more pleasant for your 'other' can be most romantic.

The best part of our day, is and always has been, dinner.

We always eat at the table.

Mon mari always lights candles, dims the lights and puts on soft music.

On weekends, when I make a proper dinner, with a first course and two wines, he sets the table: choosing the dishes, cutting flowers, arranging the candles, while I cook.

I'd like to say that we always enjoy intimate conversations and declarations of undying love - but, hey, we've been married 30 years!  Sometimes, we talk; sometimes we just and stare into space, absorbed in our own thoughts, but doing it together.

So...

Is it romance?

Or an old routine?

Maybe a little of both...

Routine is doing something the same way, day after day.

Romance is doing it with someone you love....  And making it just a tad more pleasant....

And, it almost always involves food....

If you're fixing a romantic dinner for that special someone, on Valentine's day or any day, make something easy, so you have time to spend together, make it memorable...

And make it with a 'Food of Love' - wine.

For more 'Foods of Love' and ideas for Valentine's Day celebrations, visit Mele Cotte, who is organizing the Kitchen of Love and will have lots of recipes on Feb. 12th!

Veal in Red Wine,  for two
  This has the flavors of Boeuf Bourguignon, but the veal gets melt-in-the-mouth tender in  much less time.

16oz (500gr) veal
3 large shallots
2 cloves garlic
1 tbs olive oil
1 bouquet garni
2 bay leaves
2 cups good red wine
1 tbs cornstarch (corn flour) dissolved in 2 tbs water
1 1/4 cups small pasta

Cut veal into pieces, about 1" cubes, (2.5cm).  Peel shallots and cut in half the long way.  Mince garlic.  Heat oil in heavy saucepan.  Add shallots and garlic, and sauté 2 minute.  Add veal and quickly brown, another 5 minutes.  Add red wine, herbs, cover and simmer for an hour. (more or less).
Cook pasta according to package directions.
To finish:  Thicken sauce with the dissolved cornstarch.  Drain pasta and put into a serving bowl.  Spoon veal and shallots over and serve.

Don't forget to light the candles!

For those who are curious, the countdown has begun: Day 7!

Tuna and Pimiento Lasagne; Suffering from Backhoe envy

Tuna and Pimiento Lasagne

Ahem, um.... Kate?

Kate?

Kate!!!!

That makes 3 times.

Still no handle on the bathroom door....

But, who's counting?

Remember the cute little backhoe mon mari got to play with?

This is the one our neighbor got to play with...

I think  mon mari is suffering from backhoe envy...

What do you think?

I'm picking on mon mari this morning.....

I woke up in a good mood today: the sun was shining (for a change) it was warm (relatively speaking, 8C, 45F).

I commented on the lovely morning to mon mari and promptly got my head bit off.

You know - clouds on the horizon, rain coming in, it's NOT warm, it's f***ing cold (yes, if this was summer it would be cold; but it's not.... It's winter....)

He didn't accept my argument and strong words started to escalate)

I decided the prudent course of action was to shut up.... 

Which, for those  who don't know me, while it may be the prudent course of action, it's never the easy course of action.

All in all, living in each other's pockets, in these conditions, under this stress, for over 4 months, we're both lucky to be alive to tell the tale.

We should be grateful.

Speaking of grateful.... I have recently been given two awards:

From Fiona, of Off the Wall, I received:

 

And from Chris, of Mel Cotte, I received:

 

The rules of both were the same:

• Include the award logo in your blog or post.
• Nominate at least 10 blogs which show great Attitude and/or Gratitude!
• Be sure to link to your nominees within your post.
• Let them know that they have received this award by commenting on their blog.
• Share the love and link to this post and to the person from whom you received your award.

But I'm going to twist them just  wee bit...

During the last 4 months, when I have been without internet access (6 weeks) or with limited access (12 weeks and counting), I have been unable to read all of my favorite blogs as often as I would like, and even less able to take the extra few minutes to leave a comment.

I have been trying to catch up over the last few weeks...(Really, I have)

Some old friends have fallen by the wayside, given up on me, deleted me... Sigh....

Most have followed our progress and given me a kick in the ass or pat on the back when needed.
I thank you.

A few have been here, post in and post out, commiserating,encouraging, commenting, letting me know that even if I was seemingly ignoring them, they knew better....

I would like to express my Gratitude at their Attitude, in those early days last October and November,  and pass on the awards as a thank you and acknowledgment. 

If I missed someone, please come and give me a whack on the head....

And, as long as you're here, you can help me clean the barn.... 

Zoomie, of Zoomie Station
Tanna, of My Kitchen in Half Cups
Bellini Valli, of More Than Burnt Toast
Jeanne, of Cook Sister
Lydia, of The Perfect Pantry
Nuria, of Spanish Recipes
Meredith, of Poppy Fields
Betty, of Cuisine Quotidienne
Elizabeth, of Blog from OUR Kitchen
Jude, of Apple Pie, Patis and Pate
Christine, of Christine Cooks
Ruth, of Once Upon A Feast

Damn, I never should have started this, I have lots to go and am out of time.....

I can hear the whip cracking....

Just a quick pasta post and I'm back to work.  Presto Pasta Nights is back home with our founder, Ruth, of Once Upon a Feast this week.  Be sure to visit on Friday for all the wonderful pasta recipes.

I thought something hearty for all the wintry weather that's happening this week... But, we wouldn't want anything that required actual effort, now, would we?

This lasagne is assemble & bake, no other cooking required~

Tuna Lasagne

10oz (300gr) tuna
5oz (150gr) pimiento
5oz (150gr) chevre, creamy goat cheese  (Chavrie in U.S. Chevraux in France)
1 egg
1/4 cup milk
1/2 cup dry Greek black olives, pitted
1/2 tsp garlic powder
15oz (450gr) whole tomatoes
1/4 cup (2oz, 60ml) white wine
1 tsp basil
1 tsp oregano
1/2 cup (2oz, 60gr) freshly grated Parmesan
10 - 15 no-cook lasagne noodles

Whisk the egg in a small bowl,  Add the milk, goat cheese, garlic powder and whisk to combine.  Purée the tomatoes, wine and herbs.  Open and drain the pimientos.  If whole peppers, slice into thick strips.  Drain the tuna and separate with a fork.  Cut the olives in half.

To assemble: 
8" (20cm) baking dish make the following layers, breaking the noodles to fit as needed

noodles
1/3 of the tomato sauce

noodles
1/2 of the milk/chevre
all of the pimiento

noodles
1/3 of the  tomato sauce
all of the tuna

noodles
1/2 of the milk/chevre
all of the olives

noodles
1/3 of the tomato sauce
sprinkle Parmesan on top

Bake, covered in a 400F (200C) oven for 20 minutes.  Uncover and bake 5 - 10 minutes longer, until noodles are tender and top is golden.

Cooking times may depend on your noodles.

Back to work...mumble, mumble, mumble....

I've been Nominated!!!!

For the Best Food Blog - Humor!

The Well Fed Network has nominated me for an award:  Best Food Blog in the category of Humor!

I like being nominated.

Is it bad form to ask you to vote for me?

No?  Okay,  vote here! 

It only takes a second....

I'd be ever so grateful!

For those of you who are not bloggers.... Yes, this is a BIG deal!

And.....

While I really like being nominated....

If you all go over and vote for me.....

Dare I say it.....

Could I win?

Maybe...

If enough of you voted for me.

To use the old Chicago saying:

Vote early and Vote often!

(I don't think that actually works... the 'often' part.

Okay, now the shameless begging is getting to be 'bad form'....

I'm just so excited.....

Oh, and while you're there, check out the rest of the categories and vote for your favorites... I could give you suggestions....