Thyme For Cooking, the Blog

Asparagus Frittata; Some lesson are never learned

Remember, sometime in the fuzzy past, when I complained, confided, confessed to the fact that I always try to cram way too much work into way too little time, leaving me perennially stressed, rushed and late?

Wouldn't one think, that after so publicly admitting to this chronic character flaw, one would take steps to correct it?

Well, one would be wrong!

Once again, here I am, leaving in 36 hours, with 48 hours of work to do, not to mention little things like sleeping and eating and packing and taking the girls to their pensione.

Apparently some lessons just cannot be learned by some people.

Where are we going?

Giverny, to visit Monet's Gardens.

We were meant to visit them last summer, on another trip.....

But, I, er, tried to cram too many other things into that day.... Other stops, things to see, stuff to do...

By the time we got their, they were just closing the gates.

Just as well.  Now we have an excuse to go back.

And we really should be doing something special... It's our 30th wedding anniversary. 

Good Lord!!!!

This garden photo is MY garden terrace and herb garden.  Not Monet's...

In case you are looking for a lovely brunch idea  for Mother's Day.....

Tortilla de Espárragos (Asparagus Frittata)

8oz (250gr) green asparagus
6 eggs
2 cloves garlic
1/2 onion
2 tbs fresh, snipped chives
2 tbs olive oil
1/3 cup (1.5oz, 45gr) shredded cheese,
1/2 cup (3oz, 90gr) cherry tomatoes

Asparagus: Snap off bottom ends of asparagus. Cut into 1" (2.5cm) pieces. Bring a medium saucepan half full of water to a boil. Blanch the asparagus for 3 minutes. Drain and plunge into a bowl of cold water. Drain again and lay out on paper towels to dry.
Frittata: Snip chives. Finely chop onion; mince garlic. Whisk eggs, cheese and chives together. In medium nonstick skillet (8". 20cm) heat 1 tbs oil. Add onions and garlic and sauté until tender, about 7 minutes. When onions are ready, add the blanched asparagus and heat through, stirring. Add the onion/asparagus mixture to the eggs and mix well. Put the skillet back on medium heat with remaining tbs of oil. Add egg mixture. Cook until eggs are cooked through, 6 - 8 minutes. If necessary, cover for 2 - 3 minutes, to set the top.
Turning the Frittata: When eggs are cooked through you need to turn it: slide it carefully onto a plate, put another plate on top and turn it over. Now slide it back into the pan to brown the other side, another 1 - 2 minutes. Slide it carefully onto a plate. Cut in wedges and serve.

Gotta run.... I'm late, I'm late.....

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!

Beef in Guinness; So we'll know them by their limping....

May those who
Love us, love us.

And those that
Don't love us
May God turn
Their hearts;

And if he doesn't
Turn their hearts
May he turn
Their ankles.

So we'll know them
By their limping.

There is a lot of Irish wisdom floating around this weekend: some sappy; some satirical.  But none embodies the true Irish spirit for me as much as this simple Irish poem.

"So we'll know them by their limping" - That just sums it all up nicely....

We lived in Ireland for a year.  Our house was a typical terrace or row house: two rooms deep by three floors high.  It was old.  The walls were two feet thick and it had recently been remodeled to add a kitchen and bathroom.  We were right across the water from Cobh harbor (pronounced 'cove') where over 2.5 million emigrants embarked for a better place in the late 19th and early 20th centuries. 

I had a large ottoman snuggled into one of the window spaces on the second floor.  It fitted the space perfectly.  I would sit in my little nook, have my morning coffee, write in my journal and watch the world go by.

This is how I became aware of the daily activities of our next-door neighbor, Mickey.

Each day, around mid-morning, Mickey would leave his house with a small plastic bag.

He would slowly meander across the street, walk along the walls of the pier for a bit, then lean over and look across the water...gazing out to sea, as it were.  (Mickey had been a fisherman.)

When he stood back, the plastic bag was gone.

Then he would saunter over to the public outhouse and disappear.

About fifteen minutes later he would emerge and walk briskly back across the street to his house, morning chores complete.

We never saw Mickey's wife (although we heard her on more than one occasion). 

We assume she ran a tight ship and did not allow certain 'activities' in her immaculate house.  (Wha?  Shit inside?  In the house?  Not in my house, you don't!)

 

We only spoke to Mickey twice - not because he wasn't friendly, but because we couldn't understand him.

We assumed he was speaking Irish.  Wrong, again!

Apparently, the local speech in County Cork (pronounced 'cark') is considered totally unintelligible by Dublin standards.  After learning this, we paid closer attention and realized that Mickey was, in fact speaking English.

It was almost painful watching him make the effort to remember his grammar school lessons and form the words so we had a chance of understanding.

In the end, we just avoided each other: Mickey because (I think) he felt he couldn't properly articulate his words; us because we felt that, somehow, we should be able to understand this kind old man but were never able to.

We always smiled, waved and nodded like crazy at each other, though.  In our own ways we were good neighbors.    (partial reprint from post of March 2005)

To celebrate St. Patrick's Day Emiline, of Sugar Plum, is hosting a Pub Crawl.

In Ireland, even though St. Paddy's Day comes in the middle of Lent, (and the good Irish will 'take the pledge' - quit drinking for Lent) it's proper to down a pint for St. Patrick!

I always try to do my part...

Beef in Guinness

1 lb (450 gr) beef suitable for stewing or braising
1 onion
2 cloves garlic
3 carrots
1 bay (laurel) leaf
1/2 tsp dried thyme
1 pint Guinness
2 tsp beef paste (or stock cube)
1 tbs oil
3 tbs cornstarch (maizena)
1 tbs paprika

Cut beef into 1" (2.5 cm) cubes. Cut onion into quarters, then slice thinly. Mince or press garlic. Cut carrots in half the long way, then into 1" (2.5cm) pieces. Combine paprika and cornstarch in a plastic food bag. Add beef and toss to coat evenly. In sauce pan large, enough to hold everything easily, heat oil over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add beef and brown on all sides. Add garlic and sauté 1 minute more. Add remaining ingredients, bring to a boil, reduce heat to low, cover and simmer at least an hour. If it starts to dry out, add more Guinness. If you would like the sauce thicker stir in 1 tbs cornstarch dissolved in 2 tbs water.
When ready to eat, remove bay leaf and serve with boiled jacket potatoes.

Emiline says she'll have a boozy reminisce of the pub crawl on March 20....

Sláinte mhaith!

In Celebration of the Legume: Lentils, Two Ways, and...something else...

Gilli, from So So Simple Food,  sent me a hilarious account of how some of us can be terribly busy all day long and end up with less done than we started with.

It reminds me of an old saying: "The Hurrier I go the Behinder I get!"

Part of it can be attributed to the fact that our minds are so incredibly busy with important things that we often don't remember why we are where we are.... Or where we put whatever was just in our hands. 

Which, of course reminded me of one of the occasions when mon mari lost his car keys.

(I have NEVER lost my car keys.  I have, on several different occasions, locked them securely inside my running car, leaving me on the outside with no access, but I did NOT loose them.  I knew exactly where they were.  I could see them. They were not lost!  I should add that I have only done this in extremely cold weather, usually during a blizzard.)

Back to mon mari, who DOES lose temporarily misplace his car keys.

On this occasion they had been missing a few days.  We never worry when they go missing, we know that eventually they'll come out of hiding.  Still, mon mari had spent a considerable amount of time combing the house, retracing his every step many times, all in vain.

Our house in Andorra was very tall and narrow.  On the first level, over the garage and coming off the sitting room were several small planted terraces or large window boxes.  The only access was either through an open window, where one could reach about 25% of the area or by climbing on a ledge, going around the corner of the house, until the  first 'box' was reached.  Once in the first box one could safely stand up and reach the others.  Needless to say they were not religiously tended.

One could also have used a ladder, naturally, but we didn't have one long enough.

There were small shrubs, flowering bulbs, etc. planted in them by the former owners.

As it was a particularly lovely early summer day and I was feeling particularly industrious (and brave) I decided to clean the dead spring flowers from the boxes. 

I climbed around to the first one, finished my cleaning and went on to the second.  I couldn't reach to the edge from where I was standing so I climbed up into it. 

There, on the far side, were his keys.

We he has no idea how they got there. (I have a few theories....)

But he's not absent-minded....

Hmmm, seems like I'm forgetting...Oh yes...

How could I possibly forget that it's bean month!

Or more properly expressed:

This is the month that we celebrate our ongoing love affair with the Legume!

And a deep and abiding love it is. 

I love all shapes, sizes and colors - any kind, any flavor, any time!

Susan, of The Well-Seasoned Cook, is  collecting recipes to showcase the versatility of these dried darlings.

But I couldn't decide what to share: A side dish?  A salad?  First course? Main course?

As usual, when faced with a decision, I don't...decide that is. 

Here, have two, they're good for you!

Lentils Provençal

2/3 cup dried lentils, I use Lentilles du Puy
1 1/3 cups chicken stock
1 bay leaf
2 shallots
2 cloves garlic
2 tsp olive oil
9 - 12 Greek olives
1 tbs dried parsley
1 tbs Dijon-style Mustard

Briefly inspect the lentils in case someone missed the odd stone. Rinse and drain. Cook the lentils in water and stock, with the bay leaf, about 30 minutes / according to package directions or until done. When done, remove from heat and drain if needed. Remove the bay leaf. (Divide lentils and refrigerate half for the salad below.) Finely chop shallots and mince garlic. Heat oil in medium skillet over medium heat. When hot add shallots and garlic, sauté until tender, about 10 minutes. Pit the olives if needed. Roughly chop olives and add to shallots along with the parsley and lentils. Heat through. Stir in the mustard and serve.

Lentil Salad with Goat Cheese

1 cup cooked lentils
1/2 cup chopped red pepper,
1/2 cup sliced celery,
goat cheese, 6 slices
8 - 10 walnut halves
2 tbs olive oil - the good kind, for salads
1 1/2 tbs White Balsamic vinegar
1 tbs whole grain or Dijon-style mustard

Chop the red pepper. Slice the celery. In medium bowl whisk olive oil, mustard and vinegar well. Add lentils, celery and pepper and mix well. Slice goat cheese and arrange on one side of each plate. Divide lentil salad and place next to goat cheese. Garnish with walnuts and serve.

Be sure to visit  The Well-Seasoned Cook after the 9th of Feb. to see the entire celebration.

Now, where was I......

Pork with Herbs and Shallot Confit, and Synesthesia

I was organizing my office this morning and couldn't find the right color folder for February. 

I felt immediate kinship with all of the ditsy blond secretaries portrayed in the movies.  You know the one: she and only she can find the file the boss wants.  It's filed under some obscure system that makes perfect sense to her but is incomprehensible to her long-suffering boss....  And hilariously funny to us, the viewer.

I needed a turquoise folder for February because, well, 'February' is turquoise, isn't it? 

I mean, everyone knows that, don't they?

Just like August is orange and September is brown.

All of my files are colored (but not labeled) and I can always find what I want: by the color.

I have synesthesia. 

Don't tell me you've never heard of it!?!  Really?  No?

I hadn't either until a few years ago.  I was reading an article in 'Discover' magazine that started out by saying that Sunday was black.  How ridiculous, I thought... Sunday is red.  Monday is black...well, more of a charcoal...

The article was on synesthesia... and, as I discovered, I have it.

I see words that refer to time: months, days of the week, hours of the day (3:00 is pink) in color.  I also see time in shapes but that's much harder to describe. 

Some people see letters in color, some whole words, some numbers:  1 2 3 4 5 6 7 8 9; some all of the above. 

Others can taste music.

Sensory perception is, just slightly, askew.

The thing that I found most amazing, in reading that first article about synesthesia, is that not everyone has it, and those who do, often don't know it has a name.  Most people who have this 'neurological condition' view it as a gift: from minor, like mine: to something wonderfully big and marvelous; producing art or music.

It doesn't effect a large part of the population; about 1 in 23. 

How is your world colored?

Is this way I have such a love of pretty food?

This pork tenderloin has a lot of things that would qualify it for Weekend Herb Blogging, that wonderful event founded by Kalyn, of Kalyn's Kitchen and hosted this week by Claudia, of Fool for Food.  There is parsley, rosemary and thyme, all lovely herbs; but it was the gorgeous deep red of the shallot confit that really made this a favorite.

And I don't think enough attention is paid to the shallot! 

Like other members of the Allium family (onions, leeks, garlic) shallots are full of vitamins, minerals and antioxidants.  They are a little sweeter than onions with just a hint of garlic.  I'm not a fan of raw onions, but I love raw shallots... as well as fried, stewed, braised and caramelized.

Roasted Pork Tenderloin with Red Wine Shallot Confit

1 pork tenderloin, 14 oz, (400gr)
1/4 cup dry bread crumbs
1 tbs Dijon-style mustard
1 tbs dried rosemary
1 tbs dried parsley
1 tsp dried thyme
1/2 tsp garlic powder
2 tbs red wine
1 tbs olive oil

Mix all ingredients except pork in a small bowl to make a thick paste. Spread some of the paste on one side on the pork. Lightly oil a baking sheet and place the pork, herbed side down on it. Spread the paste on the rest of the pork. Drizzle the top with the olive oil. Roast in 400F (200C) oven for 30 - 40 minutes, depending on size, until done. Use a meat thermometer. Remove when internal temperature is 150 F (65C). You can also slice it and take a peak. Slightly pink is okay. Cover loosely with foil and let rest for 10 minutes before slicing.

Red Wine Shallot Confit
4 - 5 shallots, 1 cup sliced
1 tbs olive oil
1 tbs brown sugar
1/4 cup red wine
1 tsp cornstarch dissolved in 1 tsp water

Peel and thickly slice the shallots. Heat oil in a nonstick skillet over medium-high heat. Add shallots and sauté until tender, about 5 minutes. Reduce heat to low and let cook until browned, about 30 minutes longer.
To finish: Add brown sugar. Stir well to melt sugar and combine. Add red wine and cook for a few minutes longer. Dissolve cornstarch in water and stir in to thicken. Serve on the side.

Be sure to visit Claudia, of Fool for Food on Monday for the complete recap of all the wonderful foods from around the world.

In the meantime... Color your world!

Dancing with the Green Fairy

Are you ready to 'Dance with the Green Fairy'?

Do you even know the Green Fairy?

I have to admit, I didn't. 

Oh, I'd seen the paintings.

I knew about 'the absinthe drinkers'; those degenerate artists who sat around the cafes in Paris, tippling some green concoction that inspired them to new heights of creativity.

I knew it had been banned.

That's the sum of my knowledge... Very little actually.

Then I received an email, asking me to review a site selling absinthe: Buy Absinthe.

Selling it???

You mean, someone's actually making it?  And they're not going to end up in some obscure French prison chained to a wall?

Caught my interest.  Anything a wee bit on the, um, marginal side of 'The Powers That Be' always catches my interest. I was a Viet Nam war protester.  I've been know to mail Cuban cigars to friends in the U.S.

Back to the absinthe. 

Apparently it became popular in France after the phylloxera plague seriously decimated wine production.  One must have something to sip in the cafes, after all.  It's ban was at the instigation of a French General who thought his troops were enjoying it rather too much.  The idea was picked up by the Prohibition and Christian Temperance movements, (Rah!) seconded by the vintners who had a new crop of grapes to sell, and the rest, as they say, is history. 

With a little more research, I discovered that thujone, the plant derivative found in wormwood that was long thought to  be the cause of the 'effects' of absinthe is also found in sage and tarragon, and has been used for thousands of years in various medicinal treatments.... Including that old staple of the cold season Vicks Vap-O-Rub.  (That bit I found elsewhere.... can't stop myself... must have more info...)

I also discovered that the 'effect' of absinthe, if there was one, was more readily attributed to the fact that it's rather high in alcohol...

Buy Absinthe  offers a wide range of high quality absinthes for sale as well as the paraphernalia (I love that word... brings back memories...) used to recreate the traditional 'absinthe experience'. They ship everything worldwide (Yes, even to the  U.S.)  See How to Buy Absinthe for details.   

I had no idea there was a ritual to drinking absinthe.  From my little previous knowledge (and the old Temperance Union song) I had visions of Picasso and Wilde, both fans of the beverage, lying in a gutter with a siphon.

Not true.

There are special glasses and, most particularly, spoons used to drink absinthe properly.  Buy Absinthe has several of the classic items for sale as well as the history and descriptions for use.  They give a brief history and production details of each absinthe they offer; from France, Switzerland and Spain (which never halted legal production) as well as recipes for other drinks and details for traditional ritual.

If want to Read more about Buy Absinthe they even have a blog!

Now, who's up for dancing with the Green Fairy?

Ricotta Risotto, Risotto al Salto and more musings from the Book Whore

Books everywhere and nothing to read!

I hate starting a new book!

Well actually, I love starting 'NEW' new books, you know, ones I haven't read before.  That's a rare occurrence for me.  Even at the height of my money-making days I couldn't afford to keep me in new books. Now even my new books tend to be used (Amazon Marketplace ships internationally!)

Besides, If I only read new books I wouldn't be able to revisit my old favorites.

It's deciding which of my hundreds (thousand +) of 'old' books I should re-read next that I hate. 

It takes so long.  I wander from room to room, getting lost in first this one, then that one...

Lately I've been letting size matter (yeah, like all those spam emails say).  I've been searching out big books with small print; even better if it's a series.

I have been tagged by the Passionate Palate for the Book Meme.

I've already done this the proper way a few months ago, so this time I decided to put a different spin on it.  I can never resist talking about books.  This time I'll talk about pulp fiction.

1. Last book I read: "The Mists of Avalon", by Marion Zimmer Bradley.  I've owned it for years but never read it.  Stupid woman!  It was good...and at more than 1,000 pages perfect for my current reading mode!

2. My favorite book series: 
     "The Wheel of Time", by Robert Jordan.  12 books (and counting) of more than 1,000 pages each, small print, this is a sci-fi series one can really sink the teeth into.  Well written and a great story.   
     "The Roselynde Chronicles", by Roberta Gellis.  Old, historical romances set in the 12th century.  6 hefty books that focus more on the history than on the romance.  She also has a set of medieval murder mysteries.
     "The Outlander Series". by Diana Gabaldon.  6 tomes (and counting) of historical, time-travel, not-really-romance-but-sort-of.  A good read.
     "The Hitchhiker's Guide to the Galaxy", by Douglas Adams.  All 5 books in the trilogy (his words, not mine) are wonderful; slim volumes, but hilarious.
      The poetry of Judith Viorst - starting with "It's Hard to be Hip Over 30 and Other Tragedies of Married Life".  Her  prose is also good: "Necessary Losses" is one that comes to mind.
     I also like Michael Crichton, Terry Pratchett, Jane Austen and Bill Bryson.  Their books may not be series but I'll read them all IN a series so it's close.

3. One book that I own, would like to read and haven't yet:  The Bible.  I would also like to read the Koran, the Talmud and books on the other major religions in the world.

4. One book that I have always wanted to own but don't: The complete, unabridged Dictionary... And a pedestal stand to put it on. Did I mention that it's big?

If I am ever tagged for a third time I will talk about 'serious' books....or maybe food books....

Now I'll talk about serious food.  Seriously good food.

This is based on a recipe from the book 'Risotto'. This is a very white, very creamy, very rich risotto. The end result should be almost soup-like, not stiff. Add the spinach at the end so that it just wilts. There was enough leftover for me to try Risotto de Salto, one of the traditional uses for leftover risotto.

Ricotta Risotto

1/2 cup plus 2 tbs Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/3 cup dry, white wine
2 1/8 cups chicken stock
2 shallots
1 tsp butter
1 tsp olive oil
1/3 - 1/2 cup spinach
1/3 cup whole milk ricotta (3oz, 90gr)
1/3 cup Parmesan cheese - freshly grated (about 1.5oz, 45gr)

Heat chicken stock and keep hot over low heat. Slice the spinach into strips. Peel and chop shallots. In medium saucepan heat butter and oil over medium heat. Add shallots and sauté until tender, about 5 minutes. Add rice and sauté stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. When wine is almost absorbed add a 1/2 cup of stock, stir. When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Reserve 1/4 cup to add at the end. Taste the rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. You can add a bit of water at this point if needed but you shouldn't have to. Add the rest of the stock, the spinach and both cheese. Stir vigorously over heat to combine well and wilt the spinach. Spoon into a bowl and serve.

Risotto al Salto
    Use any risotto the does not have big pieces of other food (beans, meat, etc.) in it.  This risotto was probably not the best choice; with the ricotta it was a bit too creamy... Risotto alla Milanese would be perfect!

1 cup leftover risotto, room temperature
1 egg
2 tsp olive oil
2 tsp butter

Lightly whisk egg in a medium bowl. Add risotto and mix. Heat 1 tsp oil and 1 tsp butter in 8" (20cm) nonstick skillet over medium-high heat. Add the risotto to the center of the pan and spread it out with the back of the spoon. Sauté 10 - 20 minutes, until it holds together and the top starts to look dry. You should be able to carefully lift up the edge with a spatula. Once you can, take a peak to see how brown it is. It should be a nice medium-dark brown before turning. I turned it using 2 plates: slide it onto one plate, put the other on top. Flip it over and slide it back into the skillet, to which you have add the remaining butter and oil, uncooked side down. Cook an additional 5 - 10 minutes, until browned. Remove, cut into quarters and serve.

BTW, I know 2 people, both males, who won't read fiction.  They happily watch trashy movies but won't read fiction.  How limiting!  Both to the available book choices and to the imagination!

I, on the other hand will read the trash that comes in the post if I have nothing else.  I also read while watching telly.....'cause I am the Book Whore!

Salami Pizza with Orzo Crust and Don't Worry; Be Happy!

January.

Time to tidy up the house and the life.  (Who? Me???)

I have a few bloggy-things to catch up on.  To start, Pat, of Pat's food blog, tagged me for the Happy Meme.

My first thought was: Me?  Happy?  What on earth is THAT?  (It had been a bad day...)

Then I decided that maybe this little mental exercise was just what I needed. 

I'm supposed to think of eight things that make me happy.  Hmmmm.

Then I'm supposed to list them here for the world to see.  Well, that narrows it down a bit right from the start, now, doesn't it?  In no particular order other than my disordered brain:

1. Walking in the mountains on a warm, sunny day in May with mon mari and the girl-dogs, in the high passes, seeing the wild crocuses and daffodils coming into bloom, and higher up, the last of the snow drops.

2. That brief moment in time when I have finally finished all of the gardening chores for the month and before I realize that the new month is almost on me and I have to start all over.

3. That brief moment in time when I have all of the menus and recipes done for my website (menu planning service) for the week and before I realize that the new week is almost on me and I have to start all over.

4. Sitting in Business Class (a rare occurrence and thank you, Frequent Flyer Miles) on a Trans-Atlantic Flight with a stack of Discover (science, not food) magazines and a glass of champagne, knowing that I have 8 hours of both to look forward to without being disturbed - except to accept more champagne.

5. Walking on the beach with mon mari and the girl dogs on the rare sunny, warm day in January.

6. Perfectly seared Foie Gras with a glass of Sauternes;  a dark chocolate truffle from a good chocolatier; a plate of paper-thin, Jamón Ibérico de Bellota (de Jabugo) with a glass of Vega Sicilia Unico; locally smoked Irish salmon with a pint of Guinness; still slightly warm pan au chocolat and a cafe creme; I could go on....

7. Sitting on a hillside terrace overlooking the sea (dogs beneath the table) at an outdoor cafe in early summer with a big bowl of moules, a plate of frite, a bottle of rose and mon mari beside me singing in the wilderness...

8. Sitting up late, gossiping with my sister, until 'Mother yells at us to go to bed' ....

Well, I have to say, 'That worked a treat!'.  I feel much better now.  I really should do that more often. 

Rather than passing it on to only 8 others, I challenge you all to come up with your own list of 8 things that make you happy.... It makes one rather happy just to do it!

Of course, another thing that always makes me happy is pasta!

Presto Pasta Nights, created and lovingly nurtured by Ruth of Once Upon A Feast, keeps me happy with a wonderful collection of pasta each week.

Check her blog on Friday for the recap of pasta from around the world.

Remember Spaghetti Pie?

I was looking for something one-dish and easy last week.  I was thinking Spaghetti Pie but my mind kept drifting to pizza.

I didn't want to bother making a crust.... and the rest, as they say, is history

I've used brown rice for this 'crust' but I was looking for something a bit different. Orzo cooks in 15 minutes, and when done 'risotto' style is a bit sticky. Perfect! I used salami, but pepperoni or ham would also be good.

Orzo Pizza

1/2 cup orzo
1 1/4 cups chicken stock
1 egg
1/4 cup (1 oz, 30gr) shredded mozzarella
1 tsp olive oil
8oz (250ml) tomato sauce
3 - 4 oz (100 - 125gr) salami
1/2 green pepper
1/2 onion
1/2 cup green olives
1 tsp dried oregano
1 tsp dried basil
1/2 cup shredded mozzarella

Put orzo and stock in small saucepan and bring to a boil. Cover and cook until orzo is done and stock absorbed, about 15 minutes. Remove orzo and spread on a plate to cool for 5 minutes. Lightly oil a 9 - 10" (22 - 25 cm) pie or quiche plate. Lightly whisk the egg. Add 1/4 cup cheese and the orzo. Mix well. Pat into the quiche plate, working it up the sides as best you can. Bake in 400F (200C) oven for 10 minutes. Finely chop onion and pepper. Slice the olives in thirds. Remove crust and spread tomato sauce evenly over the top. Spread onions and peppers over the tomato sauce. Lay the salami slices on top. Sprinkle with olives and herbs. Spread cheese evenly over the top. Return to oven and bake for 20 minutes longer. Remove, and let rest a minute. Cut and serve.

And in the immortal words of Bobby McFerrin:  Don't worry; be happy!

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!

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

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

It's a rather impressive cathedral.

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

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

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

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

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

Neither is keeping your hands on the table at dinner.

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

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

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

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

It's hard!

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

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

And laugh....in retrospect!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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