Thyme For Cooking, the Blog

Weekend Herb Blogging # 125: The Recap!

It's time for the Weekend Herb Blogging recap!  Started by Kalyn, of Kalyn's Kitchen almost 2 1/2 years ago it has been a continuous success.

This is the 125th  week of wonderful herb, fruit a vegetable recipes from around the world.

I can tell spring is coming to those of us in the Northern Hemisphere.... and warm weather is leaving you in the Southern...

Or, at least, that's how it's supposed to work.

On to the Food:

Somehow, Anna, of Morsels and Musings, and I managed to miss each other this weekend.  Which was a shame since her ethiopian sauteed fish looks far too good to be ignored.

Anna is exploring the cooking of East Africa this year, and is even making her own spice blends.

I would have to be careful of the peppers (wimp that I am); but the limes, now THAT is something I will happily indulge in....

Rita, of Mochachocolata-Rita, Hong Kong is telling us the steamy tale of the romance of a Ms Daikon and a beefy guy named Brisket.

Her Mr. & Mrs. Brisket Daikon is a true love match...

I would not have thought of using daikon this way - it look delicious!

Or should I say: yumilicious (Mochachocolata-Ritaland has it's own rules)

Laurie, of Mediterranean Cooking in Alaska, Alaska, is happy to explain the correct way to make Falafel.

She is also happy to explain the incorrect way.

As she has tried both, she says she prefers the correct way, and even tells why.

I can relate to the whole story - only too well!

Ever heard of Tinola?

Nope, me neither!

Nor of many of the ingredients that went into this Vegetable Tinola.

But Gay, of A scientist in the kitchen, assures us it's delicious.

It does look good, doesn't it?

Divya Vikram, of Dil Se, Glendale, CA, is much more creative and ambitious for lunch than I am. 

She made this lovely Gobi Manchurian, a dish she says she always orders  in restaurants.

It looks worthy of any chef...

Lightly fried cauliflower and the lovely sauce?  I'm hooked!

From Alexandria, Virginia (lovely area), Ramona, of The Houndstooth Gourmet, gives us a gorgeous Gnocchi with Dill and Pecorino.

I love dill, and I try to expand my use beyond fish and pickles, but I don't often think of it with pasta/potatoes/gnocchi.

Stupid woman! This sounds fantastic!  (Note to self: Must use more dill!)

Something else I dearly love: Cashews! 

Lisa, of Lisa's Kitchen, London, Ontario, made this wonderful dish, pairing rice and potatoes: Cashew Rice with Diced Potatoes and then finishing with cashews.

Rice and potatoes in the same dish, you say?
She explains why it works.

Georgette, of Weak Weary Mom, in the Southwestern US, has an herb garden that is just coming back to life (like mine). 

She was able to pick enough for this lovely Avocado Bean Salad with Herbs.

The avocado makes it all creamy and comforting; the herbs make it all spring like.

I love transition foods.

From India, Srivalli, of Cooking 4 all Seasons, is talking about curry leaves (as well as some lovely memories). 

They are incredibly important to Indian cooking and are showcased in this lovely Spiced Curry Leaf Rice.

You can also get this leaf in powder but she tells how to toast them to make your own.
And says it's very good when one is having a bad day....hmmmm Need that!

I learned about Tree Tomatoes from Gretchen, of Canela & Comina, in Lima Peru.

No, that is not a typo: tomatoes from trees.

Native to the Andes region, it is now cultivated in Portugal, New Zealand and other South American countries.

She used it to make this gorgeous Aji de Tomate de Arbol, Tree Tomato Hot Sauce.
(She also tackled the crocodile)

My friend, Ulrike, of Kuchenlatein, got some good, old Minnesota Wild Rice at Christmas.

She made the classic Chicken Wild Rice Soup.

By all appearances she did a perfect job!

I couldn't begin to count how many bowls I've eaten of this wonderful soup.... And this looks like the best yet!

Wandering Chopsticks, in Southern California , has made a Vietnamese chicken curry: Ca Ri Ga.

We learn that it is closer to a stew than the more familiar Indian and Thai curries.

The emphasis is on the flavored broth rather than an abundance of other ingredients.
Plus I learned a great trick with potatoes...

From Utah, our beloved founder, Kalyn, of Kalyn's Kitchen is sharing one of her personal classics: Black Bean and Lentil Salad with Red Bell Pepper, Cumin and Cilantro.

Wouldn't you have loved to be on a dinner cruise catered by Kalyn?
Just to have this salad?

BTW: for those of you (us) who have the anti-cilantro gene, she has a great suggestion for a substitution....

Tanna, of My Kitchen in Half Cups, is making me farsick for Italy.

The Tilapia looks lovely...but it's the Spinach and White Beans in Tomato-Rosemary Broth that speaks to MY heart...

Three of my favorite vegetables plus one of my favorite herbs....

It's healthy, hearty and comforting.  What's not to love?

From the frozen north (Toronto, Canada), Elizabeth, of blog from OUR kitchen, has made a Moringa Leaf Omelet with Chapatis.

Note: After reading all of these wonderful recipes, it has become apparent that I need to find an Indian grocer... Or find the plant and grow it myself, much easier.

According to Elizabeth, this herb has over 100 different names... And makes an excellent omelet!

We were so excited to see all of the "A" vegetables (artichokes, asparagus, ail) at the markets this week.

And even more excited to see this gorgeous Asparagus, Potato and Dill Soup that Sher, of What Did You Eat? made.

Thickened with potato and flavored with dill: this is just screaming SPRING!

The garnish makes it a perfect Easter first course!

Jennifer, another American living in France (but much further south: Cesseras) and writing at Like to Cook is a baker at heart. 

She has captured the south of France with this lovely Lavender Tea Cake.

I've used lavender flowers, and have lavender in my herb garden, but I have never used the leaves!  I will in this cake, though... Yum!

Coming to us for the very first time:  Neen and Do, of Post-Collegiate Cooking à Deux!

Neen has made Ashkanaz Stuffed Cabbage - Indian Style.

Not only do we get a dish filled with incredible flavors (and interesting combinations) but a brief primer on the (very) different Jewish cooking styles.

No Matzo soup for the Mediterranean Jews!

But I'll take these wonderful Cabbage Rolls any day!

Indonesia-Eats, of The Art and Science of Food, Winnipeg-Manitoba, Canada is giving us a gorgeous recipe for Chickpeas Vegetable Roti.

Again, I am out of my element here, with this beautiful Caribbean - Indonesian food.

For this recipe, I think I can (and will) be able to find all of the ingredients.

It all sounds so simple to make - and simply delicious to eat.

And the photos....sigh....

Another Canadian, Kevin, of Closet Cooking is cooking lamb.  This time of year (spring and Easter) our markets have lots of lamb at reasonable prices.

Now I have to try Kevin's Moroccan Lamb Tagine. 

I don't have the tagine, but, then, neither does Kevin.

He made this gorgeous stew in a regular Dutch oven.  Just reading the list of wonderful herbs and spices makes me drool.

The Chocolate Lady, of In Mol Araan, Greenwich Village, New York,   has a lovely, simple recipe for making Prune Filling for Cookies, Tarts or Homentashn.

It can be flavored with laurel, citrus or vanilla.

Or all three....

A dash of plum brandy for a nice finish.

I can imagine eating it just as it is...

I am planting Swiss Chard in my garden this year. 

I keep seeing wonderful recipes, like this one from Rinku, of Cooking in Westchester.

Sauteed Swiss Chard

It's simple, full of aromatic goodness, colorful, healthy...

And I'm going to make it...as soon as my chard grows up!

Sorry, world.

You can have your Mac & Cheese, or Beans on Toast. 

When I want comfort food I'll eat with Haalo, of Cook (almost) Anything at least once.

Her Smoked Trout and Kipfler Potato Salad, flavored with dill and garnished with a perfect soft boiled egg ....

That can comfort me any day...

Can't get any better than that!

Jerry, of Jerry's Thoughts, Musings and Rants, has turned to Arugula for a lovely spring salad: Golden Beet with Arugula and Blue Cheese.

Arugula has been know since Roman times, and it's peppery flavor, along with the earthy beets, and a bit of blue, is not only pretty but perfect for early spring.

Apparently Jerry's household approves - as they've eaten it 3 times this week..  Hmmm, I have some red beets...dandelions...

And, finally, and most humbly, I'll tack on my little dish to this incredible recap: Creamy Herbed Polenta.

It's spring.

I have herbs again.

I'm happy.

And that's it for the Easter Weekend Herb Blogging.

If I missed your entry please let me know and I will include it immediately.  But please make certain that you include a reference to Weekend Herb Blogging and to my site (with a link).

Happy Spring, Everyone!

Feta and Caper Tart; Braised Lamb; Dirty Dogs

We had snowy white carpeting in our house in Minnesota: for 6 weeks.

Our house had been on the market for a year and the Realtor convinced us that, for it to sell, we had to rip out the old carpet and re-do the entire house in brilliant white.  We argued that new owners would tear up whatever carpet was in the house anyway (which they did), but we acquiesced. 

Other people told us to bury a statue of St. Christopher in the front garden.  I'm not certain which worked but we sold 6 weeks later.

Six whole weeks of living with a carpet so white that every speck of gnat crap was clearly visible.

I had not realized just how furiously carpets collected dirt and how ferociously the little fibers clung to it.

I swore to never have carpet again.

Rugs, yes.  They can be taken out, beaten, laundered, etc.  But no carpets.

Everyday, this time of year, I thank the powers-that-be that the original owners of our current house saw fit to tile the floors in roughly the same color as the clay soil it sits on.

It's damp, you see.  It doesn't rain but everyday the ground gets more and more water-soaked.  I don't know why; it just is.  Even the grass gets muddy. 

And we have dogs, you see.  As they are not toilet-trained they have to go out into the damp, wet garden. 

As they are dogs they want to go out and do stuff: chase bunnies and birds; sniff and dig in the holes left by moles and voles; bark at and chase the neighbor's cats and dogs.

All this activity tends to make their paws just a wee bit muddy.

All this activity makes them tired,so they want to come in and nap in the warmth.

After they rest they want to go out again.

Everyday I am on my knees giving thanks for our brown floors.  It's much faster giving thanks than scrubbing. 

If, and I say this hypothetically, IF I washed said dirty floors it would take hours for them to dry in the damp, and, by the time they were dry, they would be full of paw prints again.  You see why I am so grateful.

(For all you domestic goddesses with immaculate floors: Yes I have several rugs coming in to the house; Yes, I make them wipe their feet;  No, I can't make them wear boots - have you seen the size of my dogs?)

Instead of complaining about my floors a I should be sharing some of the new things I've been cooking.

First, the last picture of the season.  I just thought these tarts looked so cute sitting on the Christmas Tree plates.

I got the idea for this recipe from a post in early December by Laurie, of Mediterranean Cooking in Alaska.

Naturally, I couldn't be bothered to go back and look at the actual recipe.  Besides, she made proper tart, in a proper big tart pan.  I just wanted little ones for a first course.

Feta and Caper Tart 
  The feta the I use is Greek and comes in small cubes in a jar, covered with olive oil and herbs.

2 sheets filo (phyllo) dough
1 tbs crème fraiche
2 oz (60gr) feta cheese
1/4 cup small capers 
2 oz (60gr) smoked salmon
1 egg
1/2 tsp thyme
1/2 tsp oregano
1 tbs olive oil

Cut salmon into small pieces.  Place 2 ramekins, 2 1/2 - 3" (6 - 7cm) on a baking sheet and set aside. Lay out 1 sheet of filo and, using pastry brush, lightly brush all over with olive oil. Fold the sheet in half, lightly brush the top. Fold in half again, the other way, so you have a small square. Brush the top lightly with olive oil. Pick the filo up by bringing all 4 corners together and carefully put inside a ramekin.  Smooth out the bottom a bit so it kind of lines the ramekin, leaving the 4 corners to hang over the edge. It should all be rather loose. Repeat with other sheet and ramekin. Divide feta and place in each ramekin. Divide and add capers and smoked salmon. In small bowl whisk together egg, herbs and crème fraiche. Divide egg and pour over cheese, capers, etc. Bake at 400F (200C) for 20 - 25 minutes. The corners hanging over the edges will get quite brown very quickly - don't worry, they won't burn (Or, at least, mine didn't) When done remove from oven and carefully remove filo cups from ramekins. Kind of wiggle, then turn upside down into your hand. Serve, garnished with a few olives and/or a bit more feta.

To continue with the Med Mood here is a dish based on a recipe from one of my Spanish cookbooks:

Braised Lamb with Potatoes and Onions 
 
boneless lamb, shoulder or leg, pieces, 14 oz (400gr)
1/4 cup flour
1 tbs paprika
1 large onion
2 cloves garlic
2 bay leaves
1 cup chicken stock
1/2 tsp rosemary
1 tbs olive oil
2 - 3 medium potatoes

In plastic food bag mix flour and paprika. Cut lamb into 1 1/2" (4cm) pieces and trim excess fat. Add lamb to flour and mix to coat well. Heat oil in a heavy pot or Dutch oven with tight-fitting lid. Add lamb (reserve any remaining flour) and brown on all sides. Slice onion; mince garlic. Remove lamb and sauté the onion and garlic until tender and starting to brown, about 7 minutes. Sprinkle with any remaining flour/paprika and stir well. Return the lamb to the pot, add herbs and stock. Cover, turn heat to low and braise for 30 minutes. Cut potatoes into 1" (2.5cm) cubes. Add to the pot, stir well and continue to simmer 30 minutes longer, until potatoes are done. If it starts to dry out add a bit more chicken stock or water. When potatoes are done, remove bay leaves and serve.

Now I have to go let the girl-dogs in.  Did I mention that Emma is a proper dainty girl?  She really doesn't like getting her paws wet and muddy.  Sedi, on the other hand, can spot a tiny puddle anywhere and actually splashes her paws in it...at Emma!  The bitch... (Well, she is!)

Ragù Bolognese and Sedi, the Bunny Slayer

Sedi, aka Sweet Pea, my little, brown, German, pointy-nosed bitch, has another name added to the ever growing list: Sedi, the Bunny Slayer.

Yesterday, as I was taking the girl-dogs for their morning constitutional, we had AN EVENT!

The girls were running ahead as usual.  As I came around the bushes towards the lower part of our yard I thought I saw decrepit, old Sedi, with her bad hips, slip in the wet grass.   

I thought I heard her pathetic cry of pain.

I thought 'Oh poor, poor Sedi!'

Then she stood up straight and looked at me. 
Proudly. 
With a rabbit in her jaws.

She hadn't slipped; she was merely executing a tight turn.  (Didn't know the old girl had it in her!)

She hadn't whimpered in pain; it was the bunny screaming in frightened agony.

The neighbors ("boys-in-the-'hood", cows) came running to see what all the commotion was about.

I'm not certain who was more surprised: me or the dog!

I yelled.  Sedi ran in circles with the bunny in her mouth.  Emma, chasing Sedi,  wanted in on the fun.

Finally I convinced Sedi to drop the bunny.  Too late, I'm afraid.  The bunny got up, made a feeble attempt to hop, fell back down, kicked out her back legs and died.  Both dogs immediately lost interest. 

I wanted to cry.

Which is a very strange reaction since that same bunny has been plaguing my gardens all summer!  First there was a huge hole in the middle of my iris bed.  Then she dug up every sage seedling I planted for 2 months.  The last appearance had her tunneling under my English thyme.

I should have been happy that my faithful dog had solved this problem for me.

I just felt sad that now the other little bunny would be alone.  Sigh....

Mon mari wanted to know why we weren't having rabbit stew for dinner....
I'm not cut out for farm life....

On the other hand I do very well with meat that has not been killed in front of me.

Spaghetti Bolognese is the most innocuous, lackluster, boring dish that appears on more restaurant menus, worldwide, than any other.

It's a last resort choice.

"The kids are picky eaters; they'll have the Bolognese."

"Nothing looks good, I'll just have the Bolognese."

"My stomach's not right, just give me the Bolognese."

Usually, said Bolognese is a thick, tomato paste, kind of sauce; a big red glop on top of some noodles. 

I'm not saying it's not good, satisfying, even tasty.  I am saying it can be so much more.

A true, northern Italian Ragù Bolognese has layers of complex, complimentary flavors.  It's not thrown together in a hurry; it's lovingly, meticulously created and simmered slowly to bring out the best of each ingredient.

It's a work of art.

After all the cheesy gooey, comforting food I have indulged in during the past few weeks I thought I should lighten it up a bit.  Yes, pasta can be light; just leave off the heavy cream and cheese - and don't eat too much!

Hopefully, all the readers of Presto Pasta Nights, founded and hosted by the lovely Ruth, of Once Upon A Feast, will agree with me.   Oh, Ruth - I even made homemade spaghetti for this!

Ragù Bolognese
     This is based on a recipe found in the Time Life "Foods of the World, Italian,' book.   

4 oz Prosciutto (125 gr)
4 oz ground pork (125 gr)
16 oz ground beef (500gr)
1 large onion, about 1 cup chopped
1 medium carrot, about 1/3 cup chopped
2 stalks celery, about 2/3 cup chopped
3 cloves garlic
1 tbs olive oil
1/2 cup white wine
2 cups beef stock
1 can diced or chopped tomatoes
4 tbs tomato paste or 1 small can
1 tsp basil
1 tsp oregano
a pinch of nutmeg

Roughly chop the carrots, celery, garlic and onion.  Then, very, very finely chop the vegetables.  Do it in a food processor, or blender if you can, but stop before you make paste.  Heat 1 tbs oil in nonstick skillet.  Add the vegetables and sauté over medium heat for 10 minutes.  Remove and put into a large sauce pan.  Finely chop the ham.  Put the ham, pork and beef into the same skillet.  Sauté until cooked through and brown, breaking it up as small as you can.  Pour in the wine, turn the heat up and boil until most of the liquid has cooked off, stirring to get up any browned bits in the skillet.  Add the meat and remaining liquid to the vegetables.  Stir in the stock, tomatoes and tomato paste.  Add the herbs and nutmeg.  Bring to a boil, stir well, cover partially, reduce heat and simmer for at least 40 minutes, 90 would be better, stirring occasionally.  Refrigerate unused sauce for later or freeze for up to 4 months. 

For a pasta sauce it's traditional to add cream or milk - I just add a bit of Greek yogurt or crème fraiche.  For other uses (such as risotto) the dairy is left out.  This makes enough for the Bolognese Risotto and/or Bolognese Lasagne with Spinach as well as the Spaghetti Bolognese

Spaghetti Bolognese

Spaghetti, freshly home made is good 
1 1/2 - 2 cups Ragù Bolognese
2 tbs cream or creme fraiche or milk, optional
1/2 cup freshly grated Parmesan

Cook pasta. Combine cream with sauce if using. Toss the pasta with the sauce and serve, Parmesan on the side.

Be sure to stop by Once Upon A Feast,on Friday for all of the yummy recipes!

As to the bunny: R.I.P.

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

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

Christmas Breads and Church Cook Books

Church Cook Books.   (Did I mention I collect cook books?)

I'll qualify this by saying I have over 20 of them so I speak from (some) experience.
None are more recent than the mid-70's.

Are they everywhere or is this simply a Midwest phenomena?

For those of you who aren't familiar: a church cook book is a compilation of recipes from the ladies of whatever church, printed, spiral bound and sold to everyone within reach to raise money for good works...and more church cook books.

Regardless of what church they come from: Lutheran (any synod), Methodist, Catholic, Church of Christ; they all have a few things in common:

Each recipe is attributed to one of the ladies (sorry, guys, I have never seen a recipe in a church cook contributed by a man...just isn't done).
And said lady, unless (and even then only rarely) she is a widow, she is identified by her husband.
Mrs. Bob Dylan
Mrs. Jerry Garcia
Mrs. Timothy Leary
Never, ever, ever: Janis Joplin.

You are wondering: what if she's single? 

I haven't a clue...either single women didn't exist; weren't allowed in church; or weren't allowed to cook.

The other thing that stands out is the type of recipe contributed.  The breakdown is usually like this:

Norwegian foods:  10 pages
    Fatigmand, Jule-Kage, Romme Grot, Rosettes, Sandbakkels, etc.
Miscellaneous (punch, dips, household advice):  10 pages
    7-Up Ice Cream Punch, Bologna Salad, Preserved Children, Keeping your man happy, etc.
Canning (bottling), preserving, jams and jellies:    20 pages
    Watermelon pickles, Bread and Butter Pickles, Strawberry Rhubarb Jam, etc.
Salads and salad dressings:  15 pages
    Pineapple Jello salad, Canned Vegetable Salad, Wilted Lettuce Salad, Tomorrow Salad, etc
Main Course:  20 pages
   Creamed Salmon and Peas, Tator Tot Hot Dish, Grandma's Meat Loaf, Best Fried Chicken, etc

Now, you should note that the above is less than half of the cook book - any cook book.  Here is the rest.  Does this tell you anything?!?

Breads and Rolls:  25 pages
    No actual yeast bread because everyone knows how to make that... In this section we have coffee  cakes, sweet rolls, muffins, quick breads and tea cakes.
Desserts:  25 pages
     Peach Upside Down Cake, Rhubarb Dream, Round Robin, Plum Pudding, Apple Rumm Dumm, etc
Cakes and Frostings: 25 pages
     Bible Cake, Scripture Cake, Chocolate Salad Dressing Cake, Crazy Cake, Never Fail Frosting, etc
Pies: 20 pages
     Always Perfect Pie Crust, Pumpkin Chiffon Pie, Sour Cream Raisin Pie, Strawberry Pie, etc.
Bars and Cookies:  40 pages
     Stain Glass Bars, Wedding Bars, Brown Sugar Cookies, Molasses Overnight Cookies, etc.

If any of you are looking for that lost recipe of Steamed Suet Pudding or Clouds at Sunrise let me know. 

Naturally, my church cook books yielded the recipes for my favorite Christmas treats.

After my fabulous coup of cranberries the other day I was able, for the first time in 11 years, to make Cranberry bread.  It takes so little to excite me these days....

For my family, Christmas just isn't Christmas without Cranberry Bread and Pumpkin Bread on the table.

Cranberry Bread (Tea Cake)
    Mrs. Glenn Schmidt, Halfway Creek Lutheran Church

1 cup white sugar
1 tbs shortening (I use butter), rounded
1 egg
3/4 cup orange juice
2 cups  flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 cup cranberries, cut in half
1 cup nuts, chopped (I use walnuts)

Cream sugar, shortening and egg together.  Stir in juice.  Add flour, soda, baking powder, stir well.  Add vanilla, cranberries and nuts, stir.  Bake 350F in 9 X 5 loaf pan for 60 minutes.  (I line the bottom with parchment, then butter and flour the pan).

Pumpkin Bread (Tea Cake)
    Mrs. William Hollis, Halfway Creek Lutheran Church
I've modified the recipe, it was written in paragraph rather than list form.

2 eggs
1 1/2 cups sugar
1 cup pumpkin
1/2 cup oil (I use corn oil)
1/4 cup water (I don't use if using fresh pumpkin)
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg (my addition)
1/4 cup chopped crystallized ginger (my addition)
1 2/3 cups flour

Cream sugar and eggs.  Add pumpkin, oil, (water) and blend.  Add remaining ingredients and stir well. Bake 350F in 9 X 5 loaf pan for 60 minutes. (I line the bottom with parchment, then butter and flour the pan).

This is my entry for Festive Food Fair hosted by the lovely Anna, of Morsels and Musings.  Visit her blog after December 10 for the  Food Fair!

Happy Christmas Baking!!!!

Seasoned Eatings

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

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

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

How about inter-continental Seasoned Eatings?

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

We all read blogs from all over the globe.

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

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

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

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

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

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

The Spice Market in Istanbul (Summer 2005)

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

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

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

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

Spice up your life - and play!

Tuna Spaghetti Pie, and Cookies Everywhere...Drop in and Decorate!

Christmas Cookies.

Along with the Tree, the Lights and lots of Candles; nothing says Christmas like Christmas Cookies.

They're different from regular cookies; they're richer, prettier, fancier, more decadent.

My favorite Christmas breakfast is a big, steaming mug of dark, Spanish Chocolate and a big plate of Christmas Cookies.  (Actually, I could do it every morning but we all know where that would lead, now, don't we?)

I remember the Christmases when my older brother was in the Navy.  My mother would start right after Thanksgiving, making the candy: fudge and divinity; the bread: pear, date and nut; and the cookies: drops, crinkles, snaps, icebox and cut-outs.  The package needed to be sent by the first week in December if it was to reach my brother in time and my mother was determined that her oldest son, with an insatiable sweet-tooth, would have a happy Christmas.

I would spend the evenings helping decorate the cookies.   My mother also had a sweet-tooth and her cut-outs were simple sugar cookies with butter-cream frosting.  (I prefer molasses, or lemon).  I was allowed to put the frosting base on, then my mother piped the decoration.  I finished with the colored sugars, silver balls, and hot, red pepper candies.

Each cookie was carefully wrapped in tissue paper and packed in the center of the box.  The softer cookies, breads and candies were on the outside, protecting the prizes.

The first Christmas, my brother was a very popular fellow when he opened his package...even though most of the cookies were crumbs, they were very good crumbs.   He managed to eat most of the fudge, himself (he always did eat most of the fudge, regardless of where my mother hid it), and, sharing the rest, the huge box was empty within hours.  Getting that box of cookies was the highlight of Christmas for him and his shipmates.

The second Christmas, someone on ship remembered my mother's cookies and the box didn't get to my brother until it was half empty.  He was not pleased.

Mother sent him a another, smaller package of just fudge.

The next year he took appropriate precautions!

When I started pretending to be a grown-up I started baking Christmas cookies.  It's the only time I really love baking, and, back when I was gainfully employed, I went all out!

I spent several weeks pouring over cookie books (yes, cook books with just cookies), choosing, planning, getting ready for the big weekend.  I would bake 8 or 10 different kinds; some fancy, some plain, some new, some family favorites.

What does gainfully employed have to do with baking, you ask? 

Simple.  I baked because it was a Christmas tradition and because I love Christmas cookies.  But what do I do with 50 dozen Christmas cookies!?!?  Keep a half dozen of each kind and take the rest to the office.  'Nuff said!

Now there is another way to satisfy the Christmas Cookie Urge.  Make them for those who can't!  Lydia, of The Perfect Pantry is doing just that.  She has the full story and details on how to organize your party on her site, NineCooks  but the quick version is this:

Get your friends together and have a cookie baking and decorating party.  Make them simple or fancy.  Have fun.  Be kids.  When you're all done, keep a few for you and wrap the rest up and brighten someone else's Christmas.  See the "Drop in and Decorate" link on my sidebar for more details.

And if you're looking for something easy to make ahead for your party, how about a new take on that old, Wisconsin, standby: Spaghetti Pie?

The original version, with 10 pounds of cheese (a Wisconsin recipe, remember) and 9 pounds of sausage was wonderful.   In the interest of preserving calories to be used for Christmas cookies I've tweaked it a bit...'cause that's what I do!

In hopes that everything is back to normal after the hurricane I'll send this up to Halifax to the indomitable Ruth, of Once Upon A Feast, for  Pasta Nights.  Visit her blog on Friday for all the yummy pastas.

Tuna Spaghetti Pie  This is for 2 or 3, but could easily be doubled, tripled, whatever.   If you make it ahead, you'll need to add 10 minutes to the baking time.

3 oz mushrooms
1 medium onion
1 stalk celery
black olives, optional
2 cloves garlic
1 tbs olive oil
1 lg can tuna - 9 oz (290 gr), drained
spaghetti - make a circle with thumb & index finger, a little less than 1" (2.5 cm) in diameter
you're own personal pasta measurer that you can never misplace!
3/4 cup ricotta
1 egg
1 tsp dried oregano
1 tsp dried basil
1/2 cup ( 2 oz, 60 gr) shredded cheese

Cook pasta according to package directions.  Chop onion, celery, and mince garlic.  Slice mushrooms.  Heat oil in skillet over medium heat.  Add onion, celery, mushrooms and garlic sauté until tender.  Open and drain tuna.  Put it into a bowl and break it up with a fork.  Add half of the ricotta and mix lightly.  In large bowl lightly whisk the egg.  Add the rest of the ricotta and herbs and whisk.  When pasta is done, drain well.  Toss to cool a bit (do not rinse) then add to the egg mixture along with 1/4 cup of shredded cheese.  Mix well and put into a glass baking dish (mine is 9 inches square).  Pat into place.  Spread onion/mushroom mixture evenly over the top.  Sprinkle with olives, if using.  Spoon the tuna/ricotta mixture on top.  Sprinkle with remaining 1/4 cup of cheese.  Bake, covered with foil (or lid) at 400 F (200C) for 20 minutes.  Remove foil (or lid) and bake 5 minutes longer.  Serve.

Is everyone thinking about cookies?  I'm making Ginger Chocolate Chunk, Triple Chocolate Drops and, for the cut-outs, Stone-jar Molasses.  I have to limit myself, sigh....I only have a few neighbors I can give them to....and the French don't really 'get' Christmas cookies....

Menu Plan for the Week

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

For the week of November 2 the menu features Butternut Squash Soup, Shrimp Persillade with Pasta (photo), Roast Lamb, Breton Style, Lamb and White Bean Risotto and Pork Tenderloin with Lemon and Capers.

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

Bon Weekend!

Braised Pork with Onions and Apples; and True Confessions

I was a scrawny, scaredy, weakling as a child; flunked first year swimming twice because I was scared to put my face in the water (well, it was the 'Muddy Mississippi', can you blame me?) and always last choice on the softball team (the bat was sooooo heavy).

When I started playing golf I had high hopes of achieving mediocrity. 

Then, for a number of rather boring reasons, I joined a gym; started lifting weights and working out 3 - 4 times a week.  Miraculously my golf game improved: I had the strength to actually swing the club and smack the ball!  I now had hopes of achieving  competency!  (Being 'good', I knew was beyond me.)

Fast forward to living in Andorra.  We joined the one and only Andorran golf club when it opened (which was in Spain - Andorra didn't have enough flat land) and started playing 3 times a week. 

It was a lot different playing at Aravell (name of club) than in Minnesota: it was in the mountains so it was damn hard work and the Brit's we played with were absolute sticklers for the rules (for you golfers out there that meant no mulligans, ever; no gimme's, ever; and long arguments over whether or not the movement of a leaf constituted a 2-stroke penalty).

For you none-golfers let me explain one thing: In golf there is a system (handicap) that levels the playing field, so to speak.  This would allow me to play Tiger Woods in a tournament and win - theoretically.  (I SAID theoretically!)

Okay, here's the confession:  See the trophies?  They're all mine! (Sounds of raucous applause, me smiling modestly...)

See the big silver cup?  That's a first place trophy.  I won that because I was the only woman to finish the tournament.

See the one with the golfer and the flag?  That's a third place trophy.  I won that because I was one of 3 women to finish the tournament. (Yes, obviously, I came in third...some would say last but that would just be mean)

See the little one in front?  I won that because I entered the tournament.  Get the picture?

Along with the trophies I duly got the recognition of the local Catalan newspapers...which meant that non-golfers, who saw the trophies, thought I was really great.  Golfers, who saw the actual tournament, knew I was a fraud.  Then more and more women started entering and my trophy days were over. 

Flash forward 2 more years.  Now we get to the plaque on the left.  I won that! 

It was one of those days when I could do no wrong.  (Golfers, most anyway, have experienced these days, albeit rarely).  If I hit the ball to the right it bounced off the outhouse roof and landed perfectly.  If my putt was off line a mouse jumped up and pushed it in the cup.  In golf parlance I was 'playing out of my mind'.  I played better than I ever have, before or since.  I knew I had won - at least second place.

Back at the clubhouse I was so excited I could hardly stand it.  Finally, my name would be announced as a winner and I would actually deserve it!  There were around 120 men and  70 women in this tournament, so there would be a first, second and third place winner announced for each.  They started with the men, naturally. 

I waited.

Then it was the women's turn. 

I held my breath.  They announced the score and name of third place....it wasn't me.  My score was better.

I got more excited.  They announced the score and name of second place....it wasn't me.  My score was better.

OMG!  I won!   I was dancing around, waiting for my name, getting ready to rush the announcer... 

They announced the score and name of first place....it wasn't me. 

Thankfully, mon mari was there to hold me back.

How could this be?  I knew I had won.  I played fantastically.  I deserved to win.  I deserved to have the announcement of my greatness.  I had worked and striven my whole life for one moment of earned recognition....Where the F*** was it!!!!

I went to have a calm chat with the tournament powers-that-be.  They couldn't find me listed.  After much calm foot-stamping, and quiet conversation we discovered that they had, somehow, put me with the men. (I'd only been a member for 5 years.)   So sorry. 

So sorry, but they had already made the announcements, and they couldn't take the trophy back from the woman they had given it to.  That would be mean. (She was a local Andorran, not an expat like me).  She would lose face.  (Vitally important to Andorrans).  But they would get another trophy for me...and even engrave my name on it! 

I could, quietly, pick it up at the trophy shop in town next week.

No one but me would ever know that I had won.  Well me, and all the people who had to suffer through the telling....

The real kicker?  I had come in fourth in the men's division, one point behind the third place winner.  Wouldn't it have been a hoot if I had actually one the men's trophy?

And, if they had announced my win, and awarded me the trophy and presents, I wouldn't have this story to tell, now would I?  That must be worth something...

On to the food - comfort food, of course.  I feel the need for comforting.

Swirling Notions tagged me for my favorite braise a few weeks ago.  Anything braised is my favorite; I love slow cooked meats of any and every kind, but this one with just-picked apples,  seems perfect for the season.  Plus it's the most recent one I've made ;-)

I do them on the cook top in this gorgeous oven that is not Le Creuset.

  Braised Pork Loin with Apples and Onions

1 pork loin roast, 1 1/2 - 2 lbs (1000gr)
1 large onion, sliced or 2 smaller
1 large apple
1/4 cup Calvados, brandy or white wine
1/2 cup apple juice
1/2 cup chicken stock
1/2 tsp thyme
1/2 tsp rosemary
1 tbs olive oil
1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs chicken stock or apple juice

In heavy pot or oven with tight-fitting lid, brown pork in olive oil for about 10 minutes.  Slice onion.  After turning pork, add sliced onions around the side.  Add Calvados, juice, stock and herbs, turn heat to low, cover and braise for 45 minutes.  Peel apple, cut into quarters and cut out core. Cut each quarter into 3 or 4 slices and add to onions.  Cover pork and cook for 30 - 40 minutes longer or until done.  Pork is done at an internal temperature of 160F (70C).  If you don't have a thermometer, cut a slit in the center and look, slightly pink is okay.  Remove pork and keep warm.  Using a slotted spoon remove onions and apples to a platter, cover to keep warm.  Turn heat up under pot, dissolve cornstarch in juice and stir into pan to thicken.  Slice pork and add to platter along with some Oven Roasted Potatoes.  Serve, sauce on the side.

Have you ever noticed how un-photogenic pork is?

Now, who wants to pick up the torch for braising?  How about Riana at Garlic Breath, Ilva at Lucullian Delights, Peter at Kalofagas, Ruth of Once Upon A Feast and  everyone else who has a favorite braise. 

Come on...show us your braise - the pass the torch!   

Pasta with Sage and Parmesan, and dirty hedges

I spent last week with my ass in the air and my head in the dirt.  I was cleaning hedges.

What, you didn't know hedges needed cleaning?  If you don't they end up looking like this:

It's something I didn't know needed doing until we moved here.  My mother had a hedge: a perfect, neat, compact row of shrubbery about 10 feet long, 3 feet high  and 1 1/2 feet wide.  I don't recall her ever having to clean it.  It's purpose was to keep the patrons from the tavern next door off her lawn.

We lived in a very small Wisconsin town, no zoning laws, so when our neighbor's mother decided to move closer to her favorite son and bring her tavern business with her, she did.  No problem.

I was about 5 at the time and I thought it was wonderful.  Gramma kept a freezer in the back with Popsicles in it.

She was a somewhat unconventional tavern owner, even for a small town.  She was tremendously old, (late 60's), notoriously cantankerous, limped on both legs, and looked to be the image of a kindly grandmother: steely gray permed hair, short and chunky.  Her cuddly image was a lie.  Gramma didn't suffer fools gladly - of any age. 

She loved flowers and planted them all around the tavern and her house across the street.  In summer, the large space in the tavern that, perhaps under other ownership, would have held a pool table plus tables and chairs for patrons, acted as her potting shed and nursery, filled with seedlings and plants.  In winter it held her huge quilting frame.

She was open for business when she felt like it: usually early evening for the after work crowd of 4 or 5, and afternoons so we kids could get our Popsicles.  If she wasn't there we'd just help ourselves and leave our nickels on the bar. 

If there were no customers in the bar Gramma saw no reason to be there either.  She'd be out working in her flowers.  If someone had the audacity to stop for a cold beer and found the door closed they could go looking for her or wait until she noticed them.
Sometimes she just ignored them.
Sometimes she yelled at them that the door was open, go in and help themselves.
Sometimes she yelled at them to 'Hold your horses, I'll be there when I'm done', at which point she would finish her project, put away her things and slowly waddle across the road, muttering under her breath the entire time.
Sometimes they left.

Mother didn't need the hedge then.  It wasn't until Gramma died and one of the grandkids took over the bar that she planted it.  That's when there could be as many as 3 cars in the parking lot on a busy night...and my father planted the hedge.

It never had brambles.

Here's my clean hedge.  It's not our only hedge; but right now, it's our only clean hedge...and likely to retain that title for some time.  That's Emma, admiring it, and Sedi at the far end, under the laurel tree.  They were of no help at all.

This is the first time we've lived in place where stuff grows year round.  (Ireland didn't count because we had a garden the size of a postage stamp.)  I've come to appreciate the effects of a good solid freeze!

I remember having an ivy as a house plant, once, long ago, when I had house plants.  It was fussy and I failed miserably with it.

Now it is the bane of my existence.  I pulled miles of it out of the hedge.  This poor apple tree is a bad example of what can happen in a year or two without constant vigilance.  And that lighter green clump on the right?  Mistletoe, a tree killing parasite that is everywhere!  You notice it most in winter; the clumps of green on bare, soon-to-be-dead, trees.

Fortunately, I still have green growing things that I like.  Some of my herbs, the summer lightweights like basil, are giving it up but my sage is still going strong.  Time to fry up a handful and toss it with some pasta.  A warming side dish on these cool fall nights, it's my entry this week for Presto Pasta Nights.   Founded and hosted by Ruth of Once Upon A Feast, PPN presents a plethora of perfect pastas each and every Friday.  Don't miss it!

Pasta with Olive Oil, Sage and Parmesan

1 cup uncooked farfalle
2 tbs olive oil
15 - 20 fresh sage leaves
2 garlic cloves, minced
1/3 cup freshly grated Parmesan
black pepper

Cook pasta according to package instructions.  Drain.  In same pan, over medium low, heat olive oil. Add sage leaves, minced garlic and sauté for a few minutes.  Add drained pasta and toss quickly.  Remove from heat, add Parmesan and serve.

Don't you just love the simple things?

I'll feed you this every day if you come and clean my other hedges..... You can have the wine, too, I promise.

Menu Plan for the Week

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

For the week of October 19 the menu features Warm Leek and Avocado Salad, Sauteed Sole, Rice Florentine, Roasted Butternut Squash (photo), Veal Chops Duxelles, Meat Loaf Florentine and Pasta with Red Beans and Ham.

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

Bon Weekend!