tag:blogger.com,1999:blog-83930338096047358442024-03-19T05:23:28.130-04:00Evenings With Peter#EveningsWithPeterPeter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.comBlogger631125tag:blogger.com,1999:blog-8393033809604735844.post-24696125730518201002024-03-18T18:55:00.000-04:002024-03-18T18:55:22.615-04:00Guinness Beef Stew with Horseradish Cream<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdT2E801JrGNCKptIqaK70aUyJ7TT_0Bi887LXUPha2z8qK8tdkKOotr80fuynV5i880B3rFJIkYHcZCr3qfQoM1z49dEULkVQtdCiPjc2yGG_VUbFpGfRfujY4Vf9-l5EUf-M9Od5N7vUUGb_auO7DKR-1VSV7D15BkCZly4kMisfLa1Qm9SFh8mDmOzc/s640/Guinness%20Beef%20Stew_IMG_8764.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdT2E801JrGNCKptIqaK70aUyJ7TT_0Bi887LXUPha2z8qK8tdkKOotr80fuynV5i880B3rFJIkYHcZCr3qfQoM1z49dEULkVQtdCiPjc2yGG_VUbFpGfRfujY4Vf9-l5EUf-M9Od5N7vUUGb_auO7DKR-1VSV7D15BkCZly4kMisfLa1Qm9SFh8mDmOzc/w300-h400/Guinness%20Beef%20Stew_IMG_8764.jpg" width="300" /></a></div><p>We thought we'd like to make something special for St. Patrick's Day--and after just one bite of this beef stew from the New York Times Cooking app, we realized not only had we made a good choice, but we also knew this is THE stew to do, for always! </p><p>Flavored with Guinness stout, espresso and cocoa powder, the end result is not only delicious, but immensely satisfying. There are a lot of ingredients for sure, but they are all basically tossed into a large pot. The slow oven-braising does all the work to make a truly celebratory dish. </p><p>And hello--Horseradish Cream? </p><p>We also made Jim Lahey's fantatstic No-Knead Bread (recipe <a href="https://eveningswithpeter.blogspot.com/2009/12/rise-and-shine.html" target="_blank">here</a>) for dipping, substituting more Guinness stout for the water. It proved to be a great, wildly flavorful bread.</p><p>Happy St. Patrick's Day!</p><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;"><i><b>Oven-Braised Guinness Beef Stew
with Horseradish Cream</b></i></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman", serif;">Adapted from Sarah DiGregorio's recipe in the New York Times</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman", serif;">Total Time - 3 hours</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">INGREDIENTS<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">Yield:6 servings<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">3 pounds beef chuck, fat trimmed
and meat cut into 2-inch pieces<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">2 tablespoons plus ⅓ cup
all-purpose flour<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">Kosher salt and black pepper<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">4 tablespoons vegetable oil, plus
more as needed<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">3 large garlic cloves, chopped<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">2 dried shiitake mushrooms, halved
(optional)<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">2 tablespoons tomato paste<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">2 teaspoons packed brown sugar<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">1teaspoon unsweetened cocoa powder<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">1teaspoon onion powder<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">½ teaspoon caraway seeds<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">½ teaspoon instant espresso powder<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">2½ cups Guinness or other stout
beer<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">2½ cups beef stock or broth<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">2 fresh thyme sprigs<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">1pound red or Yukon gold potatoes,
cut into 1- to 2-inch pieces<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">1 to 1½ pounds root vegetables,
such as carrots, turnips, rutabaga, celery root and parsnips, peeled and cut
into 1- to 2-inch pieces<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">1tablespoon balsamic vinegar<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">1teaspoon Worcestershire sauce<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">1teaspoon lemon juice, plus more to
taste<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">¾ cup sour cream<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">3 tablespoons jarred horseradish<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">¼ cup minced scallions or chives</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">METHOD<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">Step 1<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">Heat oven to 325 degrees. In a
large bowl, combine the beef and 2 tablespoons flour. Season generously with
salt and pepper and toss to coat. In a Dutch oven, heat 2 tablespoons vegetable
oil over medium-high. Working in batches, add the beef and let it brown on two
sides, about 2 minutes per side. Add a bit more oil if the meat sticks. (You
can brown it on more than two sides if you have time, but browning it on two
sides is enough to build flavor and texture.) Transfer the browned beef to a
bowl or plate.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">Step 2<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">Make the gravy: Reduce the heat to
medium-low and add the remaining 2 tablespoons oil. Add the garlic, dried
shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway
seeds and espresso powder. Cook, stirring constantly, until the mixture is
fragrant and evenly combined, 1 to 2 minutes. (Reduce the heat to low or remove
from the heat temporarily if the bottom of the pan threatens to burn.) Add the
remaining ⅓ cup flour and cook, stirring and scraping constantly, until the
mixture forms a thick, dry paste, about 1 minute. Add the beer and stock.
Increase the heat to high and bring to a boil, whisking constantly to scrape
any browned bits from the bottom of the pan. Let it boil until smooth and
thickened, about 1 minute. Season with salt and pepper and remove from the
heat.</span><span style="font-family: "Times New Roman", serif;"> </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">Step 3<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">Add the beef and any juices, thyme,
potatoes and root vegetables. Cover and transfer to the oven. Cook until the
beef and vegetables are tender, 2 to 2½ hours.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">Step 4<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">Add the vinegar, Worcestershire
sauce and lemon juice. Taste, and season with more salt, pepper and lemon juice
if necessary. (If the stew tastes flat, add more lemon juice first, then more
salt and pepper; acid is key to making it taste lively. It may need a
surprising amount of salt, especially if you have used unsalted or low-salt
stock.) Discard the thyme.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">Step 5<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">Make the horseradish cream: Stir
together the sour cream, horseradish and scallions in a small bowl. Season with
salt. Serve stew in bowls with a spoonful of the horseradish cream on top.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;"><o:p> </o:p></span></p><br /><p></p>Peter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.com0tag:blogger.com,1999:blog-8393033809604735844.post-76502576832215650702024-03-13T10:44:00.016-04:002024-03-13T10:44:00.135-04:00BOOK/A TABLE - Gorgonzola Bread<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibedYwv66dogJJSol_LTb5woCE_TmH1Kht-ecI25eWDpNmhtOT3HrTnehqDUmcf6yQF3NBEChJagYsPe6fOeG1RwxSgcXCOBE9wmcy5fLvOBuRxVIPU8hcMKqS9683zgmG7qHFm2gRwqgiaWwTenHePzNtv7sAD3v-PJEsMostuOq2caxPoQbuvGJMvueD/s1980/Hoexters_garlic_bread_2_Eater.webp" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1980" data-original-width="1320" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibedYwv66dogJJSol_LTb5woCE_TmH1Kht-ecI25eWDpNmhtOT3HrTnehqDUmcf6yQF3NBEChJagYsPe6fOeG1RwxSgcXCOBE9wmcy5fLvOBuRxVIPU8hcMKqS9683zgmG7qHFm2gRwqgiaWwTenHePzNtv7sAD3v-PJEsMostuOq2caxPoQbuvGJMvueD/w266-h400/Hoexters_garlic_bread_2_Eater.webp" width="266" /></a></div><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">Perhaps one of
the most arduous treks in literature, Leopold Bloom’s journey in <i>Ulysses</i> by
James Joyce, which roughly follows <i>The Odyssey</i>, takes place only in a single day.</p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">I’m sure you know that sometimes during a long trip, a fella’s gotta eat. In the midst of Bloom’s meanderings through Dublin, loose
under <span style="font-family: "Times New Roman", serif; font-size: 12pt;">‘</span>the heaventree of stars hung with humid nightblue fruit,’ he stops
in for a quick bite at a pub. </p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">“A cheese sandwich, then. Gorgonzola, have you?”
Bloom asks, humorously paralleling Odysseus’ battle with the Gorgons in <i>The Odyssey</i>.</p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">If only he’d hastened
to <a href="https://www.hoexters.com/" target="_blank">Hoexters</a> for something more substantial, such as their Gorgonzola Bread, dripping
with an absolutely luscious garlic gorgonzola cream bechamel!</p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">Should you not
be able to make your own journey to visit Hoexter’s on Manhattan’s Upper East Side, I’ve included
a recipe below to try at home. Or follow the recipe <a href="https://eveningswithpeter.blogspot.com/2010/09/classic-french-sauces.html" target="_blank">here</a> for a simple bechamel and
spruce it up with garlic and the pungent cheese that Leopold Bloom craved.</p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><br /></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><b><i>Gorgonzola
Garlic Bread</i></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">Adapted from <a href="https://life-in-the-lofthouse.com/gorgonzola-garlic-bread/" target="_blank">life-in-the-lofthouse.com</a></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">Ingredients:</p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">1 loaf
French bread<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">1/3 cup salted
butter softened<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">1/2 cup Gorgonzola
cheese<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">2 cloves garlic minced<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">1/2 Tablespoon freshly
chopped parsley or 2 teaspoons dried parsley<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">Freshly grated
Parmesan cheese<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p> </o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">Method:</p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">Slice French
bread into 8 slices. Lay each slice on a baking sheet. Set aside.<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">Cream butter
and Gorgonzola cheese together in a medium bowl. <o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">Stir in minced
garlic and chopped parsley to cheese mixture.<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">Spread mixture
evenly over each French bread slice. <o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">Sprinkle tops
with a little Parmesan cheese.<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">Place under
broiler until cheese is melted and bubbly. (*Stay and watch the entire time to
prevent burning!)<o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><br /></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">Thanks to Hoexter's for the photo!</p><br /><p></p>Peter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.com2tag:blogger.com,1999:blog-8393033809604735844.post-80012963318618161422024-03-06T10:00:00.049-05:002024-03-06T17:36:40.166-05:00BOOK/A TABLE - Gingerbread<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6jCiY71MO3l2ZdO3yOjP3OtsffnFYbs2QQ6tbu3acnkUgohRjEDQRirkPey_97ZZ13NYD_i_Wo803PmCBvLSkysQXyBi4a6Dar6J2YNHIL4h4Ik9xRbL5BYGb_qAQWub9QVXEdInqm0Aw82YGceO6FF9CRxzDE_OXlSCJ6N_95XTEbDbWez-T4HwsN6ik/s959/Ginger%20Cake_BLOG_423454997_1782258885620286_5923028628290674050_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="959" data-original-width="828" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6jCiY71MO3l2ZdO3yOjP3OtsffnFYbs2QQ6tbu3acnkUgohRjEDQRirkPey_97ZZ13NYD_i_Wo803PmCBvLSkysQXyBi4a6Dar6J2YNHIL4h4Ik9xRbL5BYGb_qAQWub9QVXEdInqm0Aw82YGceO6FF9CRxzDE_OXlSCJ6N_95XTEbDbWez-T4HwsN6ik/w345-h400/Ginger%20Cake_BLOG_423454997_1782258885620286_5923028628290674050_n.jpg" width="345" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
<p class="MsoNormal">From page...to plate.</p><p class="MsoNormal">The one scene I actually remember from reading <i>The Little
House on the Prairie </i>books occurs I think in the first of the
series, <i>Little House in the Big Woods</i>: Laura was sitting in front of a super hot potbelly stove—transfixed by the fiery coals glowing so brilliantly,
irresistibly orange that she just had to stick her hand in and grab one. Of course, the girl nearly reduced herself to cinders and reeled back in
terrific pain. </p><p class="MsoNormal">But lesson learned. To this day, I still think about her moment of impetuousness before
handling hot pans or oven racks in my own kitchen!</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">I was reminded of it again when my friend mentioned the gingerbread
he’d found in <i><a href="https://www.amazon.com/Little-House-Cookbook-Frontier-Ingalls/dp/0064460908/ref=sr_1_1?crid=RASINZZKDOT6&dib=eyJ2IjoiMSJ9.hYKnfd9G8hDec-Tjc-wl_wW5Dzq8TJ-8z80krIeeTQMEwx0Vn8oT5FsHxGi1IlawLFMjLBUoLCDgoE665zbyb7VzbWk034aqIqtvMqHdjiYjrzFXTPfjEWba1N0XohJCLTtggiI7ZwtJsrPUkCm9GhMeq92V5F3jd-Fpr5HKjWMsDUynJkrzLYwNcec8129W18j5MmBoDDhHvwVrwmBkA9l9Z4cQnUXKTk4GRDESY0w.TisiPhPmW89xgwQZDq3mwyYNzyqMNACxOvDQhPtTq-U&dib_tag=se&keywords=little+house+cookbook&qid=1709560776&s=books&sprefix=little+house+cook%2Cstripbooks%2C78&sr=1-1" target="_blank">The Little House Cookbook: Frontier Foods from Laura Ingalls
Wilder's Classic Stories</a></i> by Barbara M. Walker. This particular recipe was
inspired by a competition at the Redwood County Fair where Laura and Harriett Oleson
vied for Best Gingerbread, with the pastor of Walnut Grove residing as judge. <o:p></o:p></p>
<p class="MsoNormal">Don’t look for spoilers here: you’ll have to read Wilder’s
books for yourself to discover how the actual contest went. However, the
authentic recipe for her scrumptious gingerbread is right at hand below, but
please heed the lesson from our precocious pioneer and work <i>gingerly</i>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQF7Nu3uASQrDyCiJKy3JghutjTzhMQKkHJuACTAr_oqDJlwZlzkvHWAShlqW0XxlnDrZ2Jic0hQ5pQaEvQSOSUfmrE7We_oEffsuQJ5tzuAVqzmaqwuy0gFwfwjMgzc6o0-CiNgS6vVb6DP7GPBIwmfs4ZuzteriaaOIgwcuqxyVCkvFssVysUXVnSNd/s1500/91i4Jw0VnUL._SL1500_.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1161" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQF7Nu3uASQrDyCiJKy3JghutjTzhMQKkHJuACTAr_oqDJlwZlzkvHWAShlqW0XxlnDrZ2Jic0hQ5pQaEvQSOSUfmrE7We_oEffsuQJ5tzuAVqzmaqwuy0gFwfwjMgzc6o0-CiNgS6vVb6DP7GPBIwmfs4ZuzteriaaOIgwcuqxyVCkvFssVysUXVnSNd/w310-h400/91i4Jw0VnUL._SL1500_.jpg" width="310" /></a></div>
<p class="MsoNormal"><b><i>Gingerbread</i></b></p>
<p class="MsoNormal">Adapted from <i>The Little House Cookbook</i></p>
<p class="MsoNormal">Ingredients:</p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">1 cup packed
brown sugar cup <o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">One half-cup
shortening<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">1 cup molasses<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">2 teaspoons
baking soda<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">1 cup boiling
water<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">3 cups
all-purpose flour<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">1 teaspoon each
ground ginger, cinnamon, allspice, nutmeg, and cloves<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">One
half-teaspoon salt<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><i>4-quart
bowl; 2-quart bowl; 9 by 9-inch baking pan</i></p>
<p class="MsoNormal">Method:<o:p></o:p></p>
<p class="MsoNormal">Preheat the oven to 350-degrees. Grease the baking pan.
Blend the sugar and the shortening in the 1-quart bowl and mix in the molasses.
Add the baking soda to the boiling water and mix well. Combine the flour and
the spices and sift into the 2-quart bowl. Combine the sugar-molasses mixture
with the flour mixture and the baking soda-water liquid. Mix the ingredients
well and pour the batter into the prepared pan.<o:p></o:p></p>
<p class="MsoNormal">Bake for 45 minutes, or until a cake tester inserted in the
center of the gingerbread comes out clean.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Thanks Andrew Rozycki for the photo! <o:p></o:p></p><p><br /></p><p><br /></p><p><br /></p>Peter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.com2tag:blogger.com,1999:blog-8393033809604735844.post-35412135277631326222024-02-28T10:00:00.004-05:002024-02-28T10:04:14.672-05:00BOOK/A TABLE - Twisted Candles Peach Crisp for a Nancy Drew Dinner Party!<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE1kZdf9hQv6B_tt5Cas0x2FrpDoUrQRHhSCJ21zb5y-Qsicc9OOzgxduwiUl5PrJ_ClMKsIRAhT1Hfy-afpxKmN_u-AwWUczL4at3yztsxUjTyKytLlG-HdAfLMXYrLM-KhEZ4WNIPHkSIKBVr-JjligmXAl9PsIbqCusSW_KhyYyJhZ7Zjr53F4Zp2Sm/s500/Nancy%20Drew%20Cookbook%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="333" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE1kZdf9hQv6B_tt5Cas0x2FrpDoUrQRHhSCJ21zb5y-Qsicc9OOzgxduwiUl5PrJ_ClMKsIRAhT1Hfy-afpxKmN_u-AwWUczL4at3yztsxUjTyKytLlG-HdAfLMXYrLM-KhEZ4WNIPHkSIKBVr-JjligmXAl9PsIbqCusSW_KhyYyJhZ7Zjr53F4Zp2Sm/w266-h400/Nancy%20Drew%20Cookbook%20(1).jpg" width="266" /></a></div><p></p><p class="MsoNormal">I might have stolen it, but I honestly don't think I did.
And yet there it is in my possession, has been for many years, The Nancy
Drew Cookbook: Clues to Good Cooking by Carolyn Keene, first published in 1973. Inside the front cover, there's a stamp from the Dover Public Library Children's
Room in New Hampshire. Hm. I'm pretty sure that there was a yard sale of some kind
and I was the first to snatch up the volume, as slim and elegant as the
Titian-haired Ms. Drew herself. I'm going to go with that.<o:p></o:p></p><p></p><p class="MsoNormal">
Tell us, Nancy--what is the clue in the cookbook?<o:p></o:p></p><p class="MsoNormal">For me, I just set out to make a meal for some good old
friends one evening. I didn't clue them in as to what exactly I would be
serving from the cookbook, stolen from Chapter Four (the menu listing of <i>Picnic
and Patio Get-Togethers</i>). I suppose I could have done something somewhat more
refined like the <b>Souffle Gruen</b> and <b>Lilac Inn Consomme</b> as a starter, but I love
anything on a patio and chose items from that instead. There are some
hair-raising cliffhangers too, like what would happen if we ate the <b>Leaning
Chimney Cones</b>, baloney stuffed with cream cheese and chopped pimentos? <b>The
Diary Chicken Salad</b> with mayonnaise, Mandarin oranges, white grapes, pineapple
rings and a banana?<o:p></o:p></p><p class="MsoNormal">Throughout the whole meal, I made some concessions, some
modern updates (I never used any margarine for example, only butter). <o:p></o:p></p><p class="MsoNormal">During the cocktail hour on the sundeck, I served <b>Miss
Hanson's Deviled Eggs</b> (positioned on plum tomato slices to anchor them and topped
with a slice of olive) as an appetizer when our guests arrived. I added a
little <a href="https://eveningswithpeter.blogspot.com/2009/04/praise-pearl-penzeys-shallot-pepper.html" target="_blank">Penzey's
Shallot Pepper</a> to the yolk mixture for a satisfying bite. We drank a
few adult versions of the <b>Scarlet Slipper Raspberry Punch</b>, laced with vodka.
Here, we kept the raspberry gelatin, but omitted the "raspberry drink
powder mix" and "frozen lemonade concentrate" and a whole cup of
sugar on top of that! Instead we used cranberry raspberry juice, light
lemonade, and a little lemon zest. <o:p></o:p></p><p class="MsoNormal"><b>Crossword Cipher Chicken</b> (a whole chicken cut into eight
parts) with crushed Ritz crackers (which subbed for "unsweetened cracker
crumbs") was baked for an hour. I used only about half a stick of butter
to dip the chicken before breading it with the crackers, onion powder, parsley
flakes and grated Parmesan, as opposed to two sticks of butter that the recipe
suggested.</p><p class="MsoNormal">Same went for <b>Shadow Ranch Barbequed Beans </b>that I made the
night before: the recipe also called for two sticks of butter. Don't you miss
the 70's? I didn't add any sugar, except for half the amount of dark brown
sugar and lightened it up with a can of vegetarian beans and pork and beans,
instead of two cans of the latter. I did throw a piece of bacon in though.</p><p class="MsoNormal"><b>Emerson Cookout Potatoes</b> with bacon, a blend of cubed
cheeses and onions baked in the oven while the chicken cooked too and was then
served alongside. It was a lot of food but, perhaps not so mysteriously,
everything disappeared! If you do happen to have any of the potatoes left over,
they'd be great heated up the next day with some <a href="https://eveningswithpeter.blogspot.com/2009/06/scrambled-eggs.html" target="_blank">scrambledeggs</a>.<br />
<br />
We finished the dinner with this recipe for a delicious <b>Twisted Candles Peach Crisp</b>. What a
ball--it's no mystery why we love our old friends!</p><p class="MsoNormal"><b><i>Twisted Candles Peach Crisp</i></b><o:p></o:p></p><p class="MsoNormal">Ingredients:<o:p></o:p></p><p class="MsoNormal">1 stick(4 ounces) butter<br />
2 16-ounce cans sliced peaches<br />
1 cup light brown sugar<br />
1 cup flour<br />
1 1/2 teaspoons cinnamon<o:p></o:p></p><p class="MsoNormal">Method:<o:p></o:p></p><p class="MsoNormal">Heat the oven to 375 degrees.<o:p></o:p></p><p class="MsoNormal">Let butter soften outside the refrigerator. Drain peaches
and dry them on paper towels.<o:p></o:p></p><p class="MsoNormal">Mix sugar, flour, and cinnamon in a bowl. Put the softened
butter into this mixture. Combine ingredients with a fork until well mixed into
a dough.<o:p></o:p></p><p class="MsoNormal">Place peaches in the bottom of the baking dish. Spread the
dough over them. Bake on the bottom shelf of the oven for 50 minutes.<br />
Makes 6 servings<o:p></o:p></p><p class="MsoNormal">Detective Dynamite:<o:p></o:p></p><p class="MsoNormal">“For an extra delicious taste, add a scoop of ice cream to
each serving. This recipe can even be used as a birthday cake. Insert a tiny
candle in each portion and light before serving.”<o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
</p><p class="MsoNormal">Thanks to <a href="https://nancydrewsleuth.com/" target="_blank">NancyDrewSleuth.com</a> for posting this recipe and
others from The Nancy Drew Cookbook! <o:p></o:p></p><p><br /></p>Peter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.com3tag:blogger.com,1999:blog-8393033809604735844.post-71407725005418746322024-02-21T09:44:00.013-05:002024-02-21T10:31:06.365-05:00BOOK/A TABLE - Boeuf en Daube<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIZWb-5ulHerIhxEb3uHU3S1n0om1rbq-anl2ytk3QIy3_Hnq7X0u6oAOWWXyK2Dta7hGN6D104j6ZDA6-X5dvpeZpe1Tr00qENCuiHSZvuUQfpJpW-QiHyRjpJkeCM6G1zDDNQTT_mDL_bAxYkIYb-TWWLxjLN3cicDw6uXVtg9AOpAAfiEV0H1ORXRIV/s640/Boeuf_To%20the%20Lighthouse_IMG_8526.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIZWb-5ulHerIhxEb3uHU3S1n0om1rbq-anl2ytk3QIy3_Hnq7X0u6oAOWWXyK2Dta7hGN6D104j6ZDA6-X5dvpeZpe1Tr00qENCuiHSZvuUQfpJpW-QiHyRjpJkeCM6G1zDDNQTT_mDL_bAxYkIYb-TWWLxjLN3cicDw6uXVtg9AOpAAfiEV0H1ORXRIV/w300-h400/Boeuf_To%20the%20Lighthouse_IMG_8526.jpg" width="300" /></a></div><p>I was so
enamored with Virginia Woolf’s <i>To the Lighthouse</i> I decided to make
the Boeuf en Daube featured in it. Fantastic! Funny thing is, the protagonist
Mrs. Ramsey is rather concerned her dinner will fall to ruin because the
children are late to the table—but the dish is really best when refrigerated
overnight, re-heated over a low flame and served at leisure. Similar to Boeuf alla Bourguignon (from Burgundy, 'natch), this preparation of beef is from the Provence/Languedoc region in the South of France.</p><p class="MsoNormal">“Mrs. Ramsay...peered into the dish, with its shiny walls
and its confusion of savoury brown and yellow meats, and its bay leaves and its
wine, and thought, This will celebrate the occasion...” </p><p class="MsoNormal">Or any occasion <i>you</i> like!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxca2uVvS3GqvLXkSuc3Gh0JYUwBxW1N0aiXPpaW_-gqgZdXJ7CbM7AshTcENFj9YhHaZyTDBTmqXYCZu3BDTNaSMVjJFaU3xXFky5TeRuUyQ3sICJYFahDsCj5grJgDPPck2CI2uQ4w3-bnso0S9A-SDJ6AnCuucY5sF_yiEnEsGXzhx-sA5K66fc4aU0/s1174/ToTheLighthouse.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1174" data-original-width="800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxca2uVvS3GqvLXkSuc3Gh0JYUwBxW1N0aiXPpaW_-gqgZdXJ7CbM7AshTcENFj9YhHaZyTDBTmqXYCZu3BDTNaSMVjJFaU3xXFky5TeRuUyQ3sICJYFahDsCj5grJgDPPck2CI2uQ4w3-bnso0S9A-SDJ6AnCuucY5sF_yiEnEsGXzhx-sA5K66fc4aU0/w273-h400/ToTheLighthouse.jpg" width="273" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p class="MsoNormal"><a href="https://www.goodfoodstories.com/boeuf-en-daube/" target="_blank"><b><i>Boeuf en Daube</i></b> </a><o:p></o:p></p><p class="MsoNormal">Adapted from <a href="http://www.goodfoodstories.com" target="_blank">goodfoodstories.com</a><o:p></o:p></p><p class="MsoNormal">Ingredients:<o:p></o:p></p><div style="text-align: left;">2 1/2 pounds beef chuck, cut into 2-inch cubes<br />3 tablespoons olive oil<br />10 cloves garlic, minced and divided<br />4 slices bacon, chopped into lardons<br />1 small red onion, peeled and diced<br />2 medium carrots, peeled and thinly sliced into rounds<br />3 ounces (85 grams) shiitake mushrooms, roughly chopped<br />2 ounces (57 grams) roughly chopped pitted olives of your
choice<br />1 tablespoon capers, rinsed<br />1 14.5-ounce can crushed tomatoes<br />1 cup red wine + additional wine as needed<br />1/2 cup beef broth or water<br />1/4 cup brandy<br />3 sprigs fresh thyme<br />2 dried bay leaves<br />10 sprigs parsley<br />1 teaspoon whole peppercorns<br />1 teaspoon cornstarch (optional)<br />cooked egg noodles and/or crusty bread and butter for
serving (optional)</div><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal">Method:<o:p></o:p></p><p class="MsoNormal">Place the beef, olive oil, and half the minced garlic in a
sealable gallon-size plastic bag. Marinate at room temperature for 30 minutes
to an hour (or overnight in the refrigerator). <o:p></o:p></p><p class="MsoNormal">While the beef is marinating, you can prep your veg.<o:p></o:p></p><p class="MsoNormal">Preheat the oven to 300 degrees F.<o:p></o:p></p><p class="MsoNormal">In a large, heavy-bottomed pot such as a Dutch oven, cook
the bacon over medium heat until crispy. <o:p></o:p></p><p class="MsoNormal">Spoon out the bacon and reserve, but leave the fat in the
pan.<o:p></o:p></p><p class="MsoNormal">In batches, add the marinated beef to the pan and cook for
about five minutes, turning the meat so all sides are browned but not burning
your garlic. <o:p></o:p></p><p class="MsoNormal">Transfer the cooked beef and garlic to a bowl.<o:p></o:p></p><p class="MsoNormal">Add the onion, carrots, mushrooms, olives, capers, and
remaining garlic to the Dutch oven. Cook for 8-10 minutes, stirring frequently,
until the vegetables are soft.<o:p></o:p></p><p class="MsoNormal">Add the tomatoes, wine, broth, and brandy to the Dutch oven
and bring to a simmer, scraping up all the yummy browned bits. <o:p></o:p></p><p class="MsoNormal">Return the beef and bacon to the Dutch oven.<o:p></o:p></p><p class="MsoNormal">Add the thyme, bay, parsley, and peppercorns to the Dutch
oven. If you don’t like them floating around in there, you can make a bouquet
garni by wrapping them in cheesecloth (or a coffee filter or empty tea bag),
tying it closed with butcher’s twine.<o:p></o:p></p><p class="MsoNormal">Cook in the oven for 3 hours, until the beef is so tender
you can pull it apart into shreds with a fork.<o:p></o:p></p><p>
</p><p class="MsoNormal">If you find your stew doesn’t have enough liquid once it’s
done, add a bit more wine; if you have too much liquid, thicken it with a
teaspoon of cornstarch that’s been whisked with a little water to make a
slurry.<o:p></o:p></p><p class="MsoNormal"><i>Do </i>enjoy!</p><p class="MsoNormal"><br /></p><p><br /></p>Peter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.com3tag:blogger.com,1999:blog-8393033809604735844.post-45769958764640020172024-02-14T09:46:00.001-05:002024-02-15T14:25:25.541-05:00BOOK/A TABLE - Oysters Rockefeller<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lL8wwQhmDW0cYNm8cPqVgIJKlS8wx2Z1kCAeaiPbmsaadiD9Lqj0-VK9ULpdEybZqN_p0VPlcpcxVTCAX1OGCuor0Qf1WNu28VDv_BXOPhWf8xcHlZrsfhmrFaxN_1xlp6PAny2Tw-jRP1zInJvwA2Xbx8E8ZlitnNV8IPTMD1U4oHs-m0D3vfI8yO5J/s640/Oysters%20Blog_72326072360__E110985B-AC6B-4583-9072-8234FB5EB882%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lL8wwQhmDW0cYNm8cPqVgIJKlS8wx2Z1kCAeaiPbmsaadiD9Lqj0-VK9ULpdEybZqN_p0VPlcpcxVTCAX1OGCuor0Qf1WNu28VDv_BXOPhWf8xcHlZrsfhmrFaxN_1xlp6PAny2Tw-jRP1zInJvwA2Xbx8E8ZlitnNV8IPTMD1U4oHs-m0D3vfI8yO5J/w300-h400/Oysters%20Blog_72326072360__E110985B-AC6B-4583-9072-8234FB5EB882%20(1).jpg" width="300" /></a></div><p class="MsoNormal"><span face=""Segoe UI", sans-serif" style="background-attachment: initial; background-clip: initial; background-color: black; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; background: black; font-size: 10.5pt; line-height: 107%;">Happy Valentine’s Day!<o:p></o:p></span></p><p class="MsoNormal"><span face=""Segoe UI", sans-serif" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10.5pt; line-height: 107%;"><span style="background-color: black;">I was in 5th grade when I first
read Agatha Christie’s <i>Sleeping Murder</i> and I remember feeling like I'd woken up in a whole new world. My mother and her friends all read Christie’s
exciting books and <i>Sleeping Murder </i>had just come out in paperback. Entering
a copy seemed a portal, or at least a glimpse, into adulthood. I was so intrigued—and
also a little terrified—by the story of a young woman brought to live in a new
home that seems more than a little familiar to her. I have never looked at
Playtex rubber gloves the same way again. </span><span style="background-color: white;"><o:p></o:p></span></span></p><p class="MsoNormal"><span face=""Segoe UI", sans-serif" style="background-attachment: initial; background-clip: initial; background-color: black; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; background: black; font-size: 10.5pt; line-height: 107%;">In Christie’s books, so
often the air is rich with cyanide, pistol smoke, and the perverse, ringing
shock of discovering a dead body at a reserved English country house. Among the
self-satisfied men in pressed flannel and women dressed in sphinxlike smiles,
at least one of them has murder lurking in their desperate hearts when
committing <i>le crime passionnel</i>—the crime of passion. <o:p></o:p></span></p><p class="MsoNormal">
</p><p class="MsoNormal"><span face=""Segoe UI", sans-serif" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10.5pt; line-height: 107%;"><span style="color: white;"><span style="background-color: black;">So what else to serve on
Valentine’s Day but the impassioned oyster, long considered to be an aphrodisiac?
Do these Oysters Rockefeller right and your beloved might be so enamored, they
might let you...get away with murder! At least enjoy them as Hercule Poirot
perhaps did in Christie’s fiendishly clever <i>Murder on the Orient Express</i>. In Karen Pierce's fabulous book, <i>Recipes for Murder</i>, she reveals Poirot does confess on the famous train that “the food was unusually good...”</span></span><span style="background-color: black;"><o:p></o:p></span></span></p><span style="background-color: black; font-size: 14px; text-align: center;"> </span><div class="separator" style="clear: both; text-align: center;"><span style="background-color: black; font-size: 14px;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7i4yd28XVotAfnS_CJShMCEo06OO_ZH0cYCwcK7PBhYEXKnvX8Qwrzv-7YVSXlQj9bMtuUwYa0fXGGCn10D4igk2XA1WZnnRUiw_iarWxTQhPJ3NXWO9Xya_RI5p9FwdRQ9h9fvwbWkuJUD0Dw-Pt0UGZmpy8-bQg515wyZqLF8w12Ff9J6me7Dcr6oET/s650/20200728-murder-on-the-orient-express-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="650" data-original-width="397" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7i4yd28XVotAfnS_CJShMCEo06OO_ZH0cYCwcK7PBhYEXKnvX8Qwrzv-7YVSXlQj9bMtuUwYa0fXGGCn10D4igk2XA1WZnnRUiw_iarWxTQhPJ3NXWO9Xya_RI5p9FwdRQ9h9fvwbWkuJUD0Dw-Pt0UGZmpy8-bQg515wyZqLF8w12Ff9J6me7Dcr6oET/w244-h400/20200728-murder-on-the-orient-express-1.jpg" width="244" /></a></div><span face=""Segoe UI", sans-serif" style="background: white; font-size: 10.5pt; line-height: 107%;"><br /></span><p></p><p class="MsoNormal"><span face=""Segoe UI", sans-serif" style="background-attachment: initial; background-clip: initial; background-color: black; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; background: black; font-size: 10.5pt; line-height: 107%;"><span style="background-color: black;">Check out Karen Pierce’s <i><a href="https://www.amazon.com/Recipes-Murder-Celebrate-Mysteries-Christie/dp/1682687783/ref=sr_1_1?crid=I8SBHER4J1UO&keywords=karen+pierce&qid=1707774780&s=books&sprefix=karen+pierce%2Cstripbooks%2C81&sr=1-1" target="_blank">Recipesfor Murder—66 Dishes that Celebrate the Mysteries of Agatha Christie</a> </i>for an
Oysters Rockefeller recipe...or
shucks, consider the one I’ve included below.</span><i style="background-color: black;"> <o:p></o:p></i></span></p><p class="MsoNormal"><span face=""Segoe UI", sans-serif" style="background-attachment: initial; background-clip: initial; background-color: black; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; background: black; font-size: 10.5pt; line-height: 107%;"><b><a href="https://www.epicurious.com/recipes/food/views/oysters-rockefeller-102178" target="_blank">Oysters Rockefeller</a> </b><o:p></o:p></span></p><p class="MsoNormal"><span face=""Segoe UI", sans-serif" style="background-attachment: initial; background-clip: initial; background-color: black; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; background: black; font-size: 10.5pt; line-height: 107%;"><i>Adapted from Gourmet </i><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span face=""Segoe UI", sans-serif" style="background-attachment: initial; background-clip: initial; background-color: black; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; background: black; font-size: 10.5pt;">“The original recipe for oysters Rockefeller, created at the
New Orleans restaurant Antoine's in 1899, remains a secret to this day.” </span></p><p class="MsoNormal"><span face=""Segoe UI", sans-serif" style="background-attachment: initial; background-clip: initial; background-color: black; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; background: black; font-size: 10.5pt; line-height: 107%;">Makes 8 first-course
servings<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span face=""Segoe UI", sans-serif" style="background-attachment: initial; background-clip: initial; background-color: black; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; background: black; font-size: 10.5pt;">1 garlic clove</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span face=""Segoe UI", sans-serif" style="background-color: black; font-size: 10.5pt;">2 cups loosely packed fresh spinach</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span face=""Segoe UI", sans-serif" style="background-attachment: initial; background-clip: initial; background-color: black; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; background: black; font-size: 10.5pt;">1 bunch watercress, stems trimmed<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span face=""Segoe UI", sans-serif" style="background-attachment: initial; background-clip: initial; background-color: black; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; background: black; font-size: 10.5pt;">1/2 cup chopped green onions<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span face=""Segoe UI", sans-serif" style="background-attachment: initial; background-clip: initial; background-color: black; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; background: black; font-size: 10.5pt;">3/4 cup (11/2 sticks) unsalted butter, room temperature<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span face=""Segoe UI", sans-serif" style="background-attachment: initial; background-clip: initial; background-color: black; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; background: black; font-size: 10.5pt;">1/2 cup dry breadcrumbs<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span face=""Segoe UI", sans-serif" style="background-attachment: initial; background-clip: initial; background-color: black; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; background: black; font-size: 10.5pt;">2 tablespoons Pernod or other anise-flavored liqueur<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span face=""Segoe UI", sans-serif" style="background-attachment: initial; background-clip: initial; background-color: black; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; background: black; font-size: 10.5pt;">1 teaspoon fennel seeds, ground<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span face=""Segoe UI", sans-serif" style="background-attachment: initial; background-clip: initial; background-color: black; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; background: black; font-size: 10.5pt;">1 teaspoon hot pepper sauce<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span face=""Segoe UI", sans-serif" style="background-attachment: initial; background-clip: initial; background-color: black; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; background: black; font-size: 10.5pt;">1 pound (about) rock salt<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span face=""Segoe UI", sans-serif" style="background-attachment: initial; background-clip: initial; background-color: black; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; background: black; font-size: 10.5pt;">24 fresh oysters, shucked, shells reserved<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span face=""Segoe UI", sans-serif" style="background-attachment: initial; background-clip: initial; background-color: black; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; background: black; font-size: 10.5pt;">1/4 cup freshly grated Parmesan cheese</span></p><p class="MsoNormal"><span style="background-color: black;"><span face=""Segoe UI", sans-serif" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10.5pt; line-height: 107%;">Step 1. </span><span face=""Segoe UI", sans-serif" style="font-size: 10.5pt;">Position rack in top third
of oven and preheat to 450°F. Finely chop garlic in processor. Add spinach,
watercress and green onions to garlic. Process, using on/off turns, until
mixture is finely chopped. Transfer mixture to medium bowl.</span></span></p><p class="MsoNormal"><span style="background-color: black;"><span face=""Segoe UI", sans-serif" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10.5pt; line-height: 107%;">Step 2. </span><span face=""Segoe UI", sans-serif" style="font-size: 10.5pt;">Combine butter,
breadcrumbs, Pernod, fennel and hot sauce in processor. Process until well
blended. Return spinach mixture to processor. Process, using on/off turns, just
until mixtures are blended. Season with salt and pepper. (Can be made 8 hours
ahead. Cover; chill.)</span></span></p><p class="MsoNormal"><span style="background-color: black;"><span face=""Segoe UI", sans-serif" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 10.5pt; line-height: 107%;">Step 3. </span><span face=""Segoe UI", sans-serif" style="font-size: 10.5pt;">Sprinkle rock salt over
large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop
rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with
cheese. Bake until spinach mixture browns on top, about 8 minutes.</span></span></p><p class="MsoNormal">
</p><p class="MsoNormal"><span face=""Segoe UI", sans-serif" style="background-attachment: initial; background-clip: initial; background-color: black; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; background: black; font-size: 10.5pt; line-height: 107%;"><i>Do</i> enjoy!<o:p></o:p></span></p><p><span style="background-color: black;"><br /></span></p><p><br /></p>Peter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.com0tag:blogger.com,1999:blog-8393033809604735844.post-22253782047485855812024-02-07T11:30:00.002-05:002024-02-07T12:32:22.043-05:00BOOK/A TABLE - Venetian Pancakes<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-lBxNvTEnGx4dPkbAJgq6WnkoHSLrCPYFtwAOJJg7JBJw6wshIiIbhwOIubBJZyOYLi5qUi4912RUXXgtAUNvyNvpMhMk5_kK0jNuM-2BvgWGIgLbRrn25wIyzgs0sJeOhV0YuXmx0nFT-up7nxL00Fv5Mb0VpBvvLhJVAHZ3xykJutXlRAZ1lFlzWq8s/s496/Glass%20of%20Blessings_IMG_8698.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="496" data-original-width="393" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-lBxNvTEnGx4dPkbAJgq6WnkoHSLrCPYFtwAOJJg7JBJw6wshIiIbhwOIubBJZyOYLi5qUi4912RUXXgtAUNvyNvpMhMk5_kK0jNuM-2BvgWGIgLbRrn25wIyzgs0sJeOhV0YuXmx0nFT-up7nxL00Fv5Mb0VpBvvLhJVAHZ3xykJutXlRAZ1lFlzWq8s/w318-h400/Glass%20of%20Blessings_IMG_8698.jpg" width="318" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: left;">I’d like to tell you about my secret love affair with
British authoress Barbara Pym. I’m not sure how we met, but in the last year I
have delighted in the companionship of all of her wonderful books.</div><div class="separator" style="clear: both; text-align: center;"><p class="MsoNormal"><o:p></o:p></p></div><p></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">The stories (written mostly in the 50’s; a few posthumously)
are deceptively simple, revolving around the goings-on in small English
villages—like Agatha Christie, but without the murder—and involve above all, I
think, the little earthquakes we all experience in our daily lives and our
attempts to connect to others and reveal what is in our hearts. In the
meantime, there are one’s concerns about the handsome new vicar, jumble sales
and sherry parties, which character will wind up with whom—and how they all
come together to eat! <o:p></o:p></p>
<p class="MsoNormal">I recently discovered both Barbara’s sister Hilary Pym and
Honor Wyatt published <i><a href="https://www.amazon.com/Barbara-Pym-Cookbook-Hilary/dp/1480408050/ref=sr_1_1?crid=2Y67I4NFVYMNX&keywords=barbara+pym+cookbook&qid=1707248588&sprefix=barbara+pym+coo%2Caps%2C81&sr=8-1" target="_blank">The Barbara Pym Cookbook</a></i>, compiling actual recipes
that Barbara made and featured in her books. I’ve enjoyed making many of these
dishes myself, so look here for further posts about what to serve at your next supper
or afternoon tea. In the meantime...use these thin Venetian pancakes (like
crepes!) to layer in your favorite lasagna recipe instead of pasta sheets—or
butter them up with cinnamon and sugar for a different kind of treat. As Sybil
Forsythe remarks in <i><a href="https://www.amazon.com/Glass-Blessings-Novel-Barbara-Pym/dp/1480408042/ref=sr_1_1?crid=27BUPOS0IVOT2&keywords=a+glass+of+blessings+barbara+pym&qid=1707327059&s=books&sprefix=a+glass+of+blessing%2Cstripbooks%2C94&sr=1-1" target="_blank">A Glass of Blessings</a></i>, they needn’t be “thin enough
to read a love letter through.”</p>
<p class="MsoNormal"><b>VENETIAN PANCAKES </b><o:p></o:p></p>
<p class="MsoNormal">Adapted from <i>The Barbara Pym Cookbook</i><o:p></o:p></p>
<p class="MsoNormal">Ingredients:</p><p class="MsoNormal">2 eggs</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">1 cup milk<o:p></o:p></p>
<p class="MsoNormal">1 cup flour, sifted<o:p></o:p></p>
<p class="MsoNormal">Method:<o:p></o:p></p>
<p class="MsoNormal">Beat together eggs and milk, then add to flour and stir just
to combine. Spread a thin amount at a time on a lightly greased griddle or in a
skillet and cook through. Slide your pancake out on a plate and repeat. Makes six or seven large, thin pancakes. <o:p></o:p></p>
<p class="MsoNormal"><i>Do </i>enjoy!<o:p></o:p></p><br /><p></p>Peter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.com4tag:blogger.com,1999:blog-8393033809604735844.post-160782532371926042024-01-31T15:39:00.091-05:002024-02-01T16:14:39.601-05:00BOOK/A TABLE - Chicken Hash <p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47og1sZiWq0vGkYKbVY9rVhFNGKo8ZejF4dZJJmkO7yzJQpfxmdG2Lhvg1iA7wvj1hkbSMdE21RAqJeHAAqB8MrvEsWW8ceIUO9ED5bg8FY9cB3hBnBRQdB0VkhlA5g4nw3apOeYxrza4d_8OHQXW9c2x3oFjO0kUb3-ie_LL14jazW09Gp7JIS317PdH/s640/Party%20of%20the%20Century_Chicken%20Hash_IMG_8669.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47og1sZiWq0vGkYKbVY9rVhFNGKo8ZejF4dZJJmkO7yzJQpfxmdG2Lhvg1iA7wvj1hkbSMdE21RAqJeHAAqB8MrvEsWW8ceIUO9ED5bg8FY9cB3hBnBRQdB0VkhlA5g4nw3apOeYxrza4d_8OHQXW9c2x3oFjO0kUb3-ie_LL14jazW09Gp7JIS317PdH/w300-h400/Party%20of%20the%20Century_Chicken%20Hash_IMG_8669.jpg" width="300" /></a></div><p>I've been away from the blogging world for a little while, working on a new psychological thriller--but I'm still hungry, all the time. </p><p>Please BOOK/A TABLE here with me, as I take you from page to plate, offering dishes sprung from great works of literature! </p><p>First up is a recipe for Chicken Hash adapted from <i>Party of the Century</i> by Deborah Davis. I made a light version of the heart-stopping dish The Plaza served in 1966 at Truman Capote's Black and White Ball, in honor of FEUD: Capote vs. The Swans, premiering tonight on FX, available to stream on Hulu next day. </p><p><b>RECIPE FOR PLAZA CHICKEN HASH</b> (My comments for the lighter version in <i>italics</i>. The Campbell's additions lower the fat content tremendously.)</p><p>Makes 4-5 servings</p><p>4 cups finely diced cooked chicken (<i>grab a rotisserie chicken and start shredding!</i>)</p><p>1 1/2 cups heavy cream (<i>1 can Campbell's cream of mushroom soup mixed w/ 1 can of skim milk</i>)</p><p>1 cup cream sauce (<i>1 can Campbell's chicken gravy</i>)</p><p>2 teaspoons salt</p><p>1/8 teaspoon white pepper</p><p>1/4 cup dry sherry</p><p>1/2 cup Hollandaise Sauce (<i>1 Knorr packet w/ 1 cup skim milk as directed on package; skip the incorporation of butter</i>)</p><p><i>I ADDED 1 package sliced mushrooms and 2 shallots, sliced thin</i></p><p>Method:</p><p>Saute mushrooms and shallots in 2 tablespoons butter with a glug of olive oil in large, heavy skillet. Add chicken, cream (<i>mushroom soup), </i>cream sauce (<i>chicken gravy</i>) and seasonings. Cook over moderate heat, stirring often, for about 10 minutes.</p><p>When moisture is slightly reduced, place skillet in a moderate oven, 350 degrees, and bake for 30 minutes.</p><p>Stir in sherry and return to oven for 10 minutes. Lightly fold in Hollandaise sauce and serve at once.</p><p><br /></p><p><i>Do </i>enjoy!</p><p><br /></p><p><br /></p>Peter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.com2tag:blogger.com,1999:blog-8393033809604735844.post-3777872761257120452022-08-15T15:30:00.022-04:002022-08-23T00:18:03.659-04:00Gazpacho Goodness<div class="image medium"><em class="caption"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi11EqrhKSA37wHrYBsAQUoh8-xeKyYL6TcaeFj0hiJ4OPRxtbe7Ji5cO7KdHsTm_tDn5T1EL52uhRJCUWEkFndE-hfKsaLobvdJJBLmrNQXI2ukEQjIWOddA5q4HYSBqMLkksm7xV5ldRBvxMDVy9T83rUwFcuw2diRaQ71oUzXatRVyZkZvUStGuZ-Q" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="411" data-original-width="612" height="269" src="https://blogger.googleusercontent.com/img/a/AVvXsEi11EqrhKSA37wHrYBsAQUoh8-xeKyYL6TcaeFj0hiJ4OPRxtbe7Ji5cO7KdHsTm_tDn5T1EL52uhRJCUWEkFndE-hfKsaLobvdJJBLmrNQXI2ukEQjIWOddA5q4HYSBqMLkksm7xV5ldRBvxMDVy9T83rUwFcuw2diRaQ71oUzXatRVyZkZvUStGuZ-Q=w400-h269" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></em> </div> <p style="text-align: left;"><span style="font-family: arial; font-size: small; font-weight: 400;">This is my go-to summer favorite for years now--try with a 28 oz. time-saving can of whole peeled San Marzano tomatoes, ease up on the olive oil if you'd like, but by all means enjoy, whatever you do! </span></p><p style="text-align: left;"><span style="font-family: arial;">Gazpacho Andaluz<br /></span><span style="font-family: arial;"><i>Adapted from Saveur<br /></i></span><span style="font-family: arial;">SERVES 4</span></p><div><p style="text-align: left;"><span style="font-family: arial;">Probably invented in Seville, gazpacho was originally served at the end of a meal. Though there are many versions of this soup, "the traditional, tomato-based Andalusian variety is the one you want to find on your table on a hot afternoon or warm evening. It's salad in a blender; summer in a bowl"...!</span></p> <p><span style="font-family: arial;">1 slice country-style bread, about 1" thick, crusts removed </span></p><p><span style="font-family: arial;">2 small cucumbers, peeled, seeded, and chopped </span></p><p><span style="font-family: arial;">2 lbs. very ripe tomatoes, seeded and coarsely chopped </span></p><p><span style="font-family: arial;">1 clove garlic, peeled and chopped </span></p><p><span style="font-family: arial;">2 tbsp. sherry vinegar </span></p><p><span style="font-family: arial;">1⁄2 cup extra-virgin olive oil
Salt
</span></p> <p><span style="font-family: arial;">Optional garnishes:
1⁄2 green pepper, seeded and finely diced; 1⁄2 cucumber, peeled, seeded, and finely diced; 1 cup 1⁄2-inch croutons; 1⁄2 small white onion, peeled and finely diced; 1 small tomato, seeded and finely diced
</span></p> <p><span style="font-family: arial;">1. Soak bread for 1<strong>⁄</strong>2 hour in a small bowl in water to cover. Squeeze out moisture with your hands.
</span></p> <p><span style="font-family: arial;">2. Purée bread, cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup water in a food processor until very smooth.
</span></p> <p><span style="font-family: arial;">3. Push purée through a coarse sieve with the back of a wooden spoon. Gazpacho should be fairly thin. Season to taste with salt.
</span></p><p><span style="font-family: arial;">4. Chill gazpacho in refrigerator for at least 2 hours. Adjust seasoning. Serve in individual glasses, or in soup bowls with garnishes on the side.</span></p> <div style="text-align: left;"><em><span style="font-family: arial;">This article was first published in <i>Saveur</i> in Issue #7</span></em></div><p><em>
</em></p></div>Peter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.com0tag:blogger.com,1999:blog-8393033809604735844.post-35804800152225566022022-07-05T12:30:00.000-04:002022-07-26T12:41:52.976-04:00A Sumptuous Summer Salad<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVUQPZ4F8CFcoaOpk2ND74_t48cTzdR_S5Z8RGXcmMup1oUsQHcCuO_wvEQE9I_0V0Ru4QTGR-Q2aRWoOpPLv-Um5DZQ1VSKSzyRmKzEHdWOzGTMnetHgazqRppvr279aWIlQR10gaw3h/s640/IMG_6513.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVUQPZ4F8CFcoaOpk2ND74_t48cTzdR_S5Z8RGXcmMup1oUsQHcCuO_wvEQE9I_0V0Ru4QTGR-Q2aRWoOpPLv-Um5DZQ1VSKSzyRmKzEHdWOzGTMnetHgazqRppvr279aWIlQR10gaw3h/w384-h512/IMG_6513.JPG" width="384" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>This salad was so beautiful and delicious, each bite a different delight! The method is simple too and only requires just a touch of artistry when composing--summer does the rest.</p><p>Scatter fresh arugula leaves on a platter, shred some proscuitto, slice up ripe stone fruit (we used white peaches) and arrange artfully. Drop a luscious orb of burrata cheese on top--if you are not familiar with burrata, it's high time you become well-acquainted. A ball of mozzarella cheese holds a treasure of luscious stracciatella and cream, which oozes out when cut open. Yes! Drizzle some olive oil and a squeeze or two of lemon over the whole thing and season with some freshly ground black pepper and <a href="https://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M">Maldon sea salt flakes</a>. Add your favorite herbs if you like, or add some fennel fronds to the mix. </p><p>Instead of stone fruit, perhaps you have some juicy melon on hand? Try that with some fresh figs and take a bite out of summer! </p><p> </p><p><br /></p>Peter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.com0tag:blogger.com,1999:blog-8393033809604735844.post-61376319514110460442022-02-24T19:18:00.000-05:002022-04-25T11:25:17.619-04:00Tonight's Menu - Outstanding Rib Roast<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnzdow_SYnPuR2Sx3Ojc4iud0rM5QaPb3FwAv731h3IfHp6c5ifBPD62_55_6zL-VaSfuf7I2RQMGTbIZ9TdsRNj9IXq-7nJwhZi__OHLQojhyF5G7g2z3sZjARxZdoEGQLjfGG2WCqT9/s1600/101_0876.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5627871946857310098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnzdow_SYnPuR2Sx3Ojc4iud0rM5QaPb3FwAv731h3IfHp6c5ifBPD62_55_6zL-VaSfuf7I2RQMGTbIZ9TdsRNj9IXq-7nJwhZi__OHLQojhyF5G7g2z3sZjARxZdoEGQLjfGG2WCqT9/s320/101_0876.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>I did a little rearranging not so long ago (one night when I couldn't sleep) and removed our dining room table. But then we were having guests over for dinner in a few days, so what to do until the new table arrived? Well, gougeres at our apartment for appetizers and wine and then move across the hall to our friends place for a proper sit-down! I set their table the evening before and prepped as much as I could ahead of time so our migration would be quite effortless. Here is what was on the menu, with links: <div><br /></div><div>Tonight's Menu <div><div>Serves Six </div><div><br /></div><div><a href="https://www.seriouseats.com/gougeres"><span>Gougeres</span> </a>- serve with an inspiring red wine </div><div><a href="https://www.seriouseats.com/the-best-yorkshire-pudding-popover-recipe">Yorkshire Puddings</a> with <a href="https://www.epicurious.com/recipes/food/views/savory-lobster-bread-puddings-with-vanilla-chive-sauce-15620">Lobster in a Vanilla Chive Sauce </a>- a little bit of a twist here; I used the sauce to pour over the Yorkshire Puddings instead of the Bread Pudding the recipe suggests </div><div><span>Standing Rib Roast (four bones)</span>, unwrapped from packaging and let dry for 2 hours in fridge sprinkled with salt, pepper and <a href="https://www.penzeys.com/online-catalog/bavarian-style-seasoning/c-24/p-19/pd-s">Bavarian Seasoning</a> from <a href="http://penzeys.com/">Penzey's</a>, cooked until internal temp was 135 degrees--let stand for 20 minutes </div><div><a href="http://eveningswithpeter.blogspot.com/2009/07/bit-about-brownies.html">Boston Cooking School Brownies</a> and slivers of <a href="http://allrecipes.com/Recipe/harvey-wallbanger-cake/detail.aspx">Harvey Wallbanger Cake</a> that I revived from an old <a href="https://eveningswithpeter.blogspot.com/search?q=harvey+wallbanger">post</a>, topped with pistachio ice cream. </div><div><br /></div><div>What an outstanding evening we had indeed<span>!</span><span style="font-style: italic;"> </span></div><div><span style="font-style: italic;"><br /></span></div><div><span style="font-style: italic;"> Soundtrack: Dexter Gordon, Ballads; Stanley Turrentine, The Spoiler; Miles Davis, Birth of the Cool; Horace Silver and The Jazz Messengers
</span></div></div></div>Peter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.com0tag:blogger.com,1999:blog-8393033809604735844.post-71709996455013076582021-04-04T14:58:00.000-04:002021-04-05T14:32:59.403-04:00Easter For Two<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFDEStk9ZFNU1NR78QlLJjSlOteabBvuNxYzGgBA00qoswLxtvK9Gytn_goYMFSnpQ116v58OxIYh4-EZ1V1s6E7kuz2zWSZorOaTy1WsNrfUxCmlBLP543hpcqZB4kdXkuuix17Dk7mI/s1600/100_4281.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFDEStk9ZFNU1NR78QlLJjSlOteabBvuNxYzGgBA00qoswLxtvK9Gytn_goYMFSnpQ116v58OxIYh4-EZ1V1s6E7kuz2zWSZorOaTy1WsNrfUxCmlBLP543hpcqZB4kdXkuuix17Dk7mI/s1600/100_4281.JPG" height="240" width="320" /></a><br />
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Baby and I had Easter to ourselves this year (except for a few calls to and from family). This did not, however, stop us from making a considerable amount of food. A<a href="http://eveningswithpeter.blogspot.com/search?q=easter+lamb"> lamb recipe</a> courtesy of <a href="http://elevenmadisonpark.com/">Eleven Madison Park</a> inspired me to make a Greek Easter dinner, having made a <a href="http://eveningswithpeter.blogspot.com/2012/04/roman-holiday.html">Roman Easter</a> holiday not too long ago via <a href="http://saveur.com/">Saveur</a> magazine. I thought to take another trip across the world! This was not exactly a sit-down: we lazed and grazed the entire afternoon, watching movies in between our preparations while maneuvering the dishwasher and putting out the next courses when we were hungry again. Our table was colorful; scribbled in pink and periwinkle blue with gold foil chocolate rabbits, brass candlesticks handed down to me from a relative and my Nana's beautifully etched Champagne glasses from the 1920's for a proper toast. So fun! <br />
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<b><i>Today's Menu</i></b><br />
Avgolemeno Soup<br />
Fettucine with Sauteed Artichokes<br />
Roasted Rack of Lamb<br />
Almond Fig Cake with Pistachio Gelato<br />
Pommery Champagne<br />
Ouzo <br />
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After having some jelly beans for breakfast, we launched into an easily made, classic velvety <a href="http://www.saveur.com/article/Recipes/Avgolemono--Greek-Lemon-Chicken-Soup">avgolemono soup</a> with lemon and orzo (instead of suggested long grain white rice) shortly after noon. Also we cut corners by using purchased <a href="http://collegeinn.com/">College Inn</a> broth with roasted chicken thighs that we had on hand, instead of making our own arduous stock.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxpgWeLrSJjUAehiqEQ_UzQUJ7y9FXnaUADi5u4gUkR5uYlrWzo5GaSjL2El9jE7rKeLkiTA6ugul_Pk9eMQfpQfA9aEev2LWIJW_2pNY5tqFzd8P5prhmUmV0xL6j8WquIK1pt8F2x3G0/s1600/100_4264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxpgWeLrSJjUAehiqEQ_UzQUJ7y9FXnaUADi5u4gUkR5uYlrWzo5GaSjL2El9jE7rKeLkiTA6ugul_Pk9eMQfpQfA9aEev2LWIJW_2pNY5tqFzd8P5prhmUmV0xL6j8WquIK1pt8F2x3G0/s1600/100_4264.JPG" height="240" width="320" /></a></div>
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Our pasta course was served with fresh fettucine and canned artichokes--not the heart-breaking, endless peeling variety and only sauteed briefly, not roasted as the <a href="http://www.saveur.com/article/Recipes/Pasta-with-Grilled-Artichokes">recipe</a> suggests. We shared a split of starched and dry Pommery Champagne, Brut Classico with this dish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_njaJfuO__hb74_f5rrzjFwpncK7U_9DJN665g2lhYTSxxwJbhyphenhyphenJrz2VXv3CTwTObbINtYb6VWQriX6uITaEnpxX1UsqXCPwRlc9RJCLKg6QcysoL8f_zEa173qX-qv8yswb_vPHqOw6v/s1600/100_4270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_njaJfuO__hb74_f5rrzjFwpncK7U_9DJN665g2lhYTSxxwJbhyphenhyphenJrz2VXv3CTwTObbINtYb6VWQriX6uITaEnpxX1UsqXCPwRlc9RJCLKg6QcysoL8f_zEa173qX-qv8yswb_vPHqOw6v/s1600/100_4270.JPG" height="240" width="320" /></a></div>
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Two frenched racks of lamb were the mains, seen here mainly unadorned, before we slathered tzatziki on it. I did not suffer over suspending and draining the cucumbers for 48 hours as the <a href="http://eveningswithpeter.blogspot.com/search?q=easter+lamb">recipe</a> suggests to make the cucumber yogurt; I merely ordered delicious prepared tzatziki from <a href="http://freshdirect.com/">FreshDirect.com</a>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPPzRlO2AW_Vdp_lHyJMchWLTsj6-0AgAAuN9wxZQYvz6hI7bJcubqyMkW474zm_H8PUcY-cehqxeXMJOWHI2bSDExi5-kyDWgBCahudkiW0_a1ODCHWPwfqxVnaBkCilw0bZ4QoZnX7uP/s1600/100_4271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPPzRlO2AW_Vdp_lHyJMchWLTsj6-0AgAAuN9wxZQYvz6hI7bJcubqyMkW474zm_H8PUcY-cehqxeXMJOWHI2bSDExi5-kyDWgBCahudkiW0_a1ODCHWPwfqxVnaBkCilw0bZ4QoZnX7uP/s1600/100_4271.JPG" height="240" width="320" /></a></div>
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Almond fig cake with pistachio gelato was a fine dessert, with of course some chocolate eggs and more jelly beans that were scattered about. This was a great finish with some high-octane Ouzo!<br />
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Happy Easter! <br />
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<i><b>Soundtrack: The Beach Music Sound; Patio Pool Party; Horace Silver and the Jazz Messengers; Miles Davis, Birth of the Cool; Miles Davis, Cookin' with The Miles Davis Quintet</b></i><br />
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<br />Peter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.com0tag:blogger.com,1999:blog-8393033809604735844.post-42499746691257381672021-03-24T18:34:00.000-04:002021-04-08T17:38:26.046-04:00Easter Lamb<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit3TMkXQBp7mgS2ShrzNz6P_auV0ovn4rwxaoilVqCGMs0OfKGJdcpz3FmYUwzY2dN5e9nwRAXlI3trucb2nAdDed_roJZy3BYpyU8ci91LM1Eze8KOWLy8AEEsyE1UMY5n3K7XBJFkkrj/s1600/Lamb+Rack_unnamed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit3TMkXQBp7mgS2ShrzNz6P_auV0ovn4rwxaoilVqCGMs0OfKGJdcpz3FmYUwzY2dN5e9nwRAXlI3trucb2nAdDed_roJZy3BYpyU8ci91LM1Eze8KOWLy8AEEsyE1UMY5n3K7XBJFkkrj/s1600/Lamb+Rack_unnamed.png" /></a><br />
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Easter is less than two weeks away--spring lamb is what's going to be on our table this year! Baby and I are making it easy with dinner for just the two of us. Not sure yet what will round out the rest of the menu but I'm thinking of a Greek slant this year based on the lamb recipe, with <a href="http://www.saveur.com/article/Kitchen/Avgolemono-for-Greek-Easter">lemon chicken soup</a> (classic Greek avgolemono) to start, a <a href="http://www.saveur.com/article/Recipes/Pasta-with-Grilled-Artichokes">pasta course with grilled artichokes</a> and a dish of dates and figs for a fine finish. Although I am not a fan of Greek retsina wine (shocking, I know), I do believe a chilled, fizzy bottle of Perrier-Jouet Champagne will be an ample substitute! <br />
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<i><b>Lamb Rack with Cucumber Yogurt
</b></i><br />
<div class="MsoNormal">
From the I Love New York Cookbook:<br />
<br /></div>
<div class="MsoNormal">
Cucumber Yogurt</div>
<div class="MsoNormal">
11/2 cups plain Greek-style yogurt</div>
<div class="MsoNormal">
2 cucumbers</div>
<div class="MsoNormal">
Salt</div>
<div class="MsoNormal">
2 teaspoons lemon juice</div>
<div class="MsoNormal">
1 tablespoon olive oil</div>
<div class="MsoNormal">
1/2 clove garlic</div>
<div class="MsoNormal">
11/2 tablespoons chopped dill</div>
<div class="MsoNormal">
Line a colander with a quadruple layer of cheesecloth and pour
the yogurt into the cheesecloth. Suspend over a large bowl and refrigerate for
48 hours, allowing the moisture to drain from the yogurt. Peel and grate the
cucumbers on a box grater. </div>
<div class="MsoNormal">
season with 1 teaspoon of salt and hang in a quadruple layer
of cheese-cloth to drain excess moisture, about 1 hour. Measure 1 cup of the
drained yogurt and reserve the rest for another use. </div>
<div class="MsoNormal">
Combine the cup of yogurt and the drained cucumbers in a medium
bowl. </div>
<div class="MsoNormal">
stir in the lemon juice and olive oil. Grate the garlic on a
Microplane grater into the mixture and fold in the chopped dill. Mix well and
season with salt to taste.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Roasted Lamb Rack</div>
<div class="MsoNormal">
1 tablespoon canola oil</div>
<div class="MsoNormal">
1 lamb rack (about 2 1/4 pounds), frenched and tied</div>
<div class="MsoNormal">
Salt</div>
<div class="MsoNormal">
2 tablespoons butter</div>
<div class="MsoNormal">
5 sprigs thyme</div>
<div class="MsoNormal">
1 clove garlic, crushed but kept whole</div>
<div class="MsoNormal">
Preheat the oven to 300°F. Heat a large cast-iron skillet
over high heat. Season the lamb rack generously with salt. Place the rack in
the skillet fat side down and sear over high heat until browned, 21/2 to 3
minutes. Turn and sear the bottom for 1 minute. Turn the rack back onto the fat
side and add the butter, thyme, and garlic. Baste the rack with the butter for 21/2
to 3 minutes. Transfer the lamb rack fat side up to a wire rack set in a rimmed baking sheet and roast in the oven for 10
minutes. Turn the lamb rack over, baste with butter, and return to the oven for
another 10 minutes. Remove the lamb rack from the oven, turn it back over, and
baste once more. Roast in the oven for another 10 to 15 minutes, until the
internal temperature reaches 130° to 135°F. Let the lamb rack rest for 10 to 15
minutes before slicing. Serve with the cucumber yogurt and heirloom tomatoes.</div>
<div class="MsoNormal">
<br /></div>
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Thanks to Eleven Madison Park for the recipe and photo! <br />
<br />Peter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.com0tag:blogger.com,1999:blog-8393033809604735844.post-81963011636188643212020-11-23T13:59:00.045-05:002020-11-29T15:05:03.902-05:00Turkey with Pumpkin Mole Sauce<br />
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<br />Thoughts on Thanksgiving leftovers...? Well, I do keep a loose flurry of recipes that I have amassed over the years. This
one, in my old binder, was apparently printed in 2004 and lay there, in wait.
I'm so glad I riffled through the binder and found this old chestnut for chicken
with pumpkin mole sauce--it's delicious! But let's talk turkey--why not try this recipe with a proud Tom this year? <div><br /></div><div>Now, I love traditional <a href="http://eveningswithpeter.blogspot.com/2009/05/next-magazine-chicken-mole.html">chicken mole</a>
as you might know and was delighted with this new pumpkin version. As often happens, I
find there are delicious recipes to be discovered, waiting to be tailored to
one's personal taste, the season, or even dietary restrictions. I, for example, am someone
who does not like it spicy hot and I have an aversion to tomatoes (or rather
they do to me). I substituted white cannellini beans for substance and the
squeezes of fresh lime wedges made up for the acidity. My version was a smaller
set-up designed for two and was all quite wonderful. The basic recipe is below with
personal reflections and time-saving suggestions in <i>italics. </i>The link is
<a href="http://www.epicurious.com/recipes/food/views/Spicy-Grilled-Chicken-with-Creamy-Pumpkin-Mole-Sauce-108581">here</a>
and thanks to Bon Appetit, <a href="http://epicurious.com/">epicurious.com</a> and chef Rick Bayless for the recipe!<div>
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<div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0in;">
<span style="font-family: inherit;"><span><span><b>Chicken (or Turkey) with Creamy Pumpkin Mole Sauce</b></span><br /> </span><span>Serves 2</span><span><o:p></o:p></span>
</span></div>
<p style="line-height: 15pt; margin-bottom: 7.5pt; text-align: left;"><span style="font-family: inherit;"><span>Ingredients<br /></span></span><span style="font-family: inherit;"><span>4 1/2 tablespoons vegetable oil<br /></span></span><span style="font-family: inherit;">1 3-inch-diameter slice white onion (1/2 inch thick), separated into
rings<br /></span><span style="font-family: inherit;"><span>2 garlic cloves, peeled (<i>I used a garlic ginger paste that I had on hand, to great effect! About 2
teaspoons</i>)<br /></span></span><span style="font-family: inherit;"><span>1 5x3x1/2-inch-thick slice country white bread, crust trimmed (<i>I used a single onion brioche roll, not trimmed, just easier)<br /></i></span></span><span style="font-family: inherit;"><span>3/4 cup drained canned diced tomatoes (<i>insert cannellini beans here</i>)<br /></span></span><span style="font-family: inherit;"><span>1 1/2 cups low-salt chicken broth<br /></span></span><span style="font-family: inherit;"><span>1 canned chipotle chile (<i>or so, some like it hot!)</i><br /></span></span><span style="font-family: inherit;"><span>1 cup canned pure pumpkin<br /></span></span><span style="font-family: inherit;"><span>1/3 cup whipping cream (<i>I used fat-free sour cream, thank you</i>)<br /></span></span><span style="font-family: inherit;"><span>2 teaspoons dark brown sugar<br /></span></span><span style="font-family: inherit;"><span>1 skinless boneless chicken breast (<i>I used 1 huge chicken breast, bone-in--or shredded turkey!</i>)<br /></span></span><span style="font-family: inherit;"><span>Fresh cilantro sprigs (<i>nope</i>)<br /></span></span><span style="font-family: inherit;"><span>Lime wedges (<i>yes!</i>)</span></span></p><p style="line-height: 15pt; margin-bottom: 7.5pt; text-align: left;"><span style="font-family: inherit;"><span><br /></span></span><span style="font-family: inherit;"><span>Method <br /></span></span><span style="font-family: inherit;">(</span><i style="font-family: inherit;">Pre-heat oven to 350 degrees</i><span style="font-family: inherit;">)</span></p></div></div><div><div><ol class="preparation-steps" style="border: 0px; box-sizing: inherit; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;"><li class="preparation-step" style="border: 0px; box-sizing: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 1.5625rem; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">In same large pot, heat 1 1/2 tablespoons oil over medium-high heat. Add onion rings and (<i>garlic and ginger paste</i>). Sauté until brown, about 4 minutes. Transfer to processor, leaving oil in pot. Add bread to processor (reserve pot). Add tomatoes (<i>or</i> <i>beans</i>) to processor. Puree mixture until smooth. Transfer tomato puree (<i>or</i> <i>beans</i>) to small bowl (do not clean processor). Add 1/2 cup broth and (<i style="font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">1</i><span style="font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"> ) chipotle chile to processor. Puree until smooth.</span></span></li><li class="preparation-step" style="border: 0px; box-sizing: inherit; font-stretch: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 1.5625rem; padding: 0px; vertical-align: baseline;"><span style="font-style: inherit;">Add 1 tablespoon oil to reserved pot. Heat over medium-high heat. Add chile
puree; cook until puree thickens and darkens, stirring often, about 1 1/2
minutes. Add tomato (</span><i style="font-family: inherit; font-style: inherit;">or bean</i><span style="font-family: inherit;"><span style="font-style: inherit;">) puree. Simmer until thick,
stirring often, about 4 minutes. Whisk in pumpkin and 3 cups broth. Bring to
boil. Reduce heat to medium-low. Simmer until mole thickens and reduces to 3
1/3 cups, about 30 minutes. Put chicken in oven for 25 minutes. Whisk in whipping cream (</span><i>or </i></span><i style="font-family: inherit; font-style: inherit;">sour cream</i><span style="font-family: inherit; font-style: inherit;">) and sugar. Season to taste with salt. </span></li><li class="preparation-step" style="border: 0px; box-sizing: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 1.5625rem; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">(NOTE: If you are using leftover turkey, just add pumpkin sauce to it here, with the sour cream and sugar, and put in oven for 20 minutes. There is no need to cook further after that--you are really just warming up the turkey and letting the flavors blend together. Otherwise, proceed as below!)</span></li></ol></div></div><div><span style="font-family: inherit;">Cook chicken for 20 minutes more, adding sauce and covering. Sprinkle
chicken generously with salt. Let rest for at least 10 minutes, cover
slipped to the side to cool, before serving. Spritz with lime. Dress with
chicken-flavored rice!</span></div><p style="line-height: 15pt; margin-bottom: 7.5pt; text-align: left;"><span style="font-family: inherit;"><span><br /></span></span><span style="font-family: inherit;">
The link to the actual recipe is
<a href="http://www.epicurious.com/recipes/food/views/Spicy-Grilled-Chicken-with-Creamy-Pumpkin-Mole-Sauce-108581">here</a>. Thank you <a href="http://epicurious.com/">epicurious.com</a> for the
recipe!</span></p>
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Peter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.com0tag:blogger.com,1999:blog-8393033809604735844.post-20678277379089503102020-07-15T09:06:00.000-04:002020-07-15T10:07:06.926-04:00Eating Outside the Box<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKc09iAErKJhQisNU55_vs0bS_NLxgaAeAh7_JgJe6JYotLXtZGwQQHl2ckXHZTUNVLIV2DveVR-PsgUjfjamTs2k8WfhhusDM3y4PkTJuVs3zIhC28GIzN8aglMQGxG_AkGO6utYb_fuE/s1600/Meal-Delivery-Service-Group-Shot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKc09iAErKJhQisNU55_vs0bS_NLxgaAeAh7_JgJe6JYotLXtZGwQQHl2ckXHZTUNVLIV2DveVR-PsgUjfjamTs2k8WfhhusDM3y4PkTJuVs3zIhC28GIzN8aglMQGxG_AkGO6utYb_fuE/s640/Meal-Delivery-Service-Group-Shot.jpg" width="640" /></a></div>
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As we are spending most of our evenings at home these days, food delivery has taken on a new meaning. There are so many well-assembled boxes available now to help us out, but which ones are the best? I have tried my hand at several of the meal delivery kits, such as Hello Fresh, Home Chef, and Blue Apron, writing about them <a href="http://eveningswithpeter.blogspot.com/2017/01/spaghetti-squash-unboxed.html" target="_blank">here </a>in some detail. If only I had known about <a href="https://www.consumersadvocate.org/meal-delivery" target="_blank">consumersadvocate.org</a>, I could have possibly saved money (and most definitely time) to see how these boxes stack up first! While I am a great believer in experiencing things for oneself, <a href="https://www.consumersadvocate.org/meal-delivery" target="_blank">consumersadvocate.org</a> provides a handy, thorough guideline to cooking, out of these boxes: Hello Fresh, Home Chef, Sun Basket, Every Plate, Freshly, Plated, and Blue Apron.<br />
<br />
Click <a href="https://www.consumersadvocate.org/meal-delivery" target="_blank">here</a> for their "Best Meal Delivery Services" to get their comprehensive guide based on convience, shipping and delivery, cost, quality of ingredients and the variety of cuisines offered.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjmK6a0wfkJl4reXrbCRWq-KNCj6_caAcb1Ni00MzVOawMXB6KTwbUZB7gkmAIpS1V-ktxDI5LJbH5k29Zml4_Cjehg2ChfquiE25Poj8DF4DfAh0IM8FZAjATC2dbZ8Q2OXZqMhOxCIzb/s1600/REVW3096.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="800" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjmK6a0wfkJl4reXrbCRWq-KNCj6_caAcb1Ni00MzVOawMXB6KTwbUZB7gkmAIpS1V-ktxDI5LJbH5k29Zml4_Cjehg2ChfquiE25Poj8DF4DfAh0IM8FZAjATC2dbZ8Q2OXZqMhOxCIzb/s640/REVW3096.jpg" width="640" /></a></div>
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In the meantime, here's a <a href="http://eveningswithpeter.blogspot.com/2013/09/blue-apron-lemongrass-shrimp.html" target="_blank">recipe</a> I featured from Blue Apron for <a href="http://eveningswithpeter.blogspot.com/2013/09/blue-apron-lemongrass-shrimp.html" target="_blank">Lemongrass Shrimp</a>, peppered with my comments.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNvoJIbpDb8xHuidp9SHrHitXfv1dIkHeDXG4N2DV3OScFmbahc1RJxDoox1SnTNroydhm8AB1CiohXD_B1PHNckEldrelhM0hB_Vxtd6d7TCi1Pkbfvq6SHSK8_AJyVuLU1aYbvAQSt5t/s1600/100_3853.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNvoJIbpDb8xHuidp9SHrHitXfv1dIkHeDXG4N2DV3OScFmbahc1RJxDoox1SnTNroydhm8AB1CiohXD_B1PHNckEldrelhM0hB_Vxtd6d7TCi1Pkbfvq6SHSK8_AJyVuLU1aYbvAQSt5t/s400/100_3853.JPG" width="400" /></a></div>
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<br />
A peek into what's inside the boxes!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlD_u4Fxy34nwE8POHnl7CrphyphenhyphenTCIRIdDxcOpXD_R_E1bpQGLFEHDmhN82GWfMA0GwqTKBQkZ2kwfVnKqEBL0OL_Nc76qrIYnyzX95LMIpG0aN_pkKHqfpsQ3wK1Dokm36SfCfvjSlemHJ/s1600/REVW33601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="347" data-original-width="800" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlD_u4Fxy34nwE8POHnl7CrphyphenhyphenTCIRIdDxcOpXD_R_E1bpQGLFEHDmhN82GWfMA0GwqTKBQkZ2kwfVnKqEBL0OL_Nc76qrIYnyzX95LMIpG0aN_pkKHqfpsQ3wK1Dokm36SfCfvjSlemHJ/s640/REVW33601.jpg" width="640" /></a><br />
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Do enjoy and thanks to <a href="https://www.consumersadvocate.org/" target="_blank">consumersadvocate.org</a>!Peter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.com0tag:blogger.com,1999:blog-8393033809604735844.post-5940231365987617102020-07-06T12:08:00.000-04:002020-08-19T10:58:53.093-04:00Zucchini Tahini Dip<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5EahfQ-YBHi2TScZyYBLdGGIy2uoQH7iBNr_RxYx9W6beJBEQdRgutzrkUESdJEC-aZaPKHYHw5zkLjpPz9p7Ksjd6yUp8iaTpVNoTgfhl9YtMGn4CCLI5ikp5-ZIhFR79S1BFQCdCxrx/s1600/100_5070.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5EahfQ-YBHi2TScZyYBLdGGIy2uoQH7iBNr_RxYx9W6beJBEQdRgutzrkUESdJEC-aZaPKHYHw5zkLjpPz9p7Ksjd6yUp8iaTpVNoTgfhl9YtMGn4CCLI5ikp5-ZIhFR79S1BFQCdCxrx/s1600/100_5070.JPG" width="320" /></a></div>
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This is quite simple--and I believe it's even vegan! Everything is tossed into a blender and should amply serve a reasonable number of guests, depending on their voraciousness.<br />
<br />
<b><i>Zucchini Tahini Dip</i></b><br />
Makes about two cups<br />
<br />
Ingredients<br />
An admirably sized zucchini, chopped--or 10 oz frozen vegetables of your liking, thawed. I found a great zucchini and summer squash frozen mix<div>
1 cup tahini<br />
Juice from one whole lime<br />
1 cup roughly chopped red onion<br />
2 cloves garlic<br />
2 tsps paprika<br />
2 tsps cumin<br />
2 tsps mustard seeds or powder<br />
1 tsp salt perhaps, to taste<br />
Freshly ground black pepper, to taste<br />
3/4 cup good olive oil<br />
<br />
Method<br />
Throw everything except for the olive oil into a blender and push play. Then drizzle the olive oil in as well while the motor is still running. Place in an attractive vessel and let sit for a few hours in the refrigerator. Bring to room temperature and suggest that your guests spread the dip on crackers, such as <a href="http://www.vitacost.com/ryvita-wholegrain-rye-crispbread-pumpkin-seeds-oats-7-oz-1?csrc=GPF-PA-Food%20%26%20Beverages-078935005339&ci_gpa=pla&ci_kw=&ci_src=17588969&ci_sku=078935005339&gclid=CLvM76-x1cECFXEQ7AodNmwAPA">Ryvita</a> wholegrain rye crispbreads topped with pumpkin seeds. Perfect for the season--do enjoy!<br />
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<br />
<br /></div>Peter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.com1tag:blogger.com,1999:blog-8393033809604735844.post-22869101947818179902019-10-09T11:05:00.000-04:002019-10-09T16:53:06.308-04:00Baby's Spanakugela<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyBej8NyHHHVYnzCLjEIb6e2Wrq6874ZAysB6gEnbbggIbAG3jHkf-6GMdl8znMt4lkmm49zMGpzZLAwP7VAT0P4Of2AELYi97CwkqEBcVGcCzbmBD5urYnvvV25lumlwTaynrznYzwvdJ/s1600/SPANA_IMG_6122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyBej8NyHHHVYnzCLjEIb6e2Wrq6874ZAysB6gEnbbggIbAG3jHkf-6GMdl8znMt4lkmm49zMGpzZLAwP7VAT0P4Of2AELYi97CwkqEBcVGcCzbmBD5urYnvvV25lumlwTaynrznYzwvdJ/s400/SPANA_IMG_6122.JPG" width="300" /></a></div>
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What to do when Jews and Greeks break bread? Why, make Baby's Spanakugela of course! Part Spanakopita, part Lukshoen Kugel, this sumptuous savory pulls both cultures together for a dish that will delight anybody.<br />
<strong><em></em></strong><br />
<strong><em>Baby's Spanakugela</em></strong><br />
Serves 10-12<br />
<br />
Ingredients<br />
2 bags frozen chopped spinach, thawed and excess water squeezed out<br />
1 large yellow onion, coarsely chopped<br />
1 lb broad egg noodles<br />
1 lb feta cheese<br />
1 lb farmer cheese<br />
3 cups full fat Greek yogurt or sour cream<br />
6 eggs<br />
1 tsp grated fresh nutmeg<br />
1/4 tsp grated fresh cinnamon<br />
1 tsp oregano<br />
2 Tb olive oil<br />
A generous amount of salt and pepper to taste<br />
<br />
Method<br />
Preheat oven to 350 degrees with 9 x 12 casserole dish inside.<br />
Boil egg noodles only about 8 minutes so they are very al dente as later they still cook in the oven for an hour. Drain when done.<br />
While noodles are cooking, saute onion in the olive oil until translucent and tender. Remove from heat and set aside to cool.<br />
In large bowl, combine cheeses and use sturdy wire wisk to mash up. Add yogurt or sour cream, eggs, spices and whisk together.<br />
Stir in spinach and onions and blend thoroughly. Add noodles and fold together until evenly mixed.<br />
Carefully remove baking dish from oven and pour in mixture.<br />
Return to oven and bake for 1 hour.<br />
Let set for 20 minutes before serving.<br />
<br />
Then gird your loins and above all else, enjoy!Peter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.com20tag:blogger.com,1999:blog-8393033809604735844.post-27608205433982896202019-10-01T11:22:00.001-04:002019-10-01T11:25:18.724-04:00Shouldn't You Just...?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4JZxGTyo5htjp8F1up7ux6HCu8_kY-Jns0SHQyVWRZNHNL5zYyk90FRdjNNeXKatWIAgoIye4ofxqJELbTMfOZyuQQL6gGz3-pU0L0sj2ejn4e0Y0z-CuH5FXu0m6eKlKNhcfkVeUgFEz/s1600/Rosh+Hashanah.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4JZxGTyo5htjp8F1up7ux6HCu8_kY-Jns0SHQyVWRZNHNL5zYyk90FRdjNNeXKatWIAgoIye4ofxqJELbTMfOZyuQQL6gGz3-pU0L0sj2ejn4e0Y0z-CuH5FXu0m6eKlKNhcfkVeUgFEz/s400/Rosh+Hashanah.JPG" width="300" /></a></div>
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<br />
<div class="MsoNormal">
<span style="font-family: inherit; line-height: 107%;">Drape your dinner table with fresh
leafy herbs, such as parsley or basil? Not only does such a display
add fragrant life to the proceedings, but guests may also pull
off a few leaves as they wish to further complement the
meal!<o:p></o:p></span></div>
<br />Peter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.com9tag:blogger.com,1999:blog-8393033809604735844.post-13047417496522491292019-08-03T10:40:00.000-04:002019-08-05T17:23:10.587-04:00Glazed Carrots<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCSuOV7ebuXw-jY1IM6Epx_KXFtAdJQN67F5BjbZL5_ZferKStZsBMw6Pbevn1Sca4nKKIYFpArE5CJrStS04B9hmrfKqFFDgRh-Kqw2hro-qyCVL-yvGX-W84WYW_XSYmugg4ZS4GlRi/s1600/Carrots_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCSuOV7ebuXw-jY1IM6Epx_KXFtAdJQN67F5BjbZL5_ZferKStZsBMw6Pbevn1Sca4nKKIYFpArE5CJrStS04B9hmrfKqFFDgRh-Kqw2hro-qyCVL-yvGX-W84WYW_XSYmugg4ZS4GlRi/s400/Carrots_2.JPG" width="300" /></a></div>
<div style="text-align: center;">
Artwork by Peter</div>
<br />
This is easy: glazing carrots or other root vegetables as described below is a simple yet utterly charming (and delicious) addition to almost any meal. I cooked and chopped bacon for a crispy topping and in a fit of fancy, subbed herb oil found <a href="http://eveningswithpeter.blogspot.com/2011/12/friend-writesmushroom-lasagna.html">here</a> instead the butter suggested.<br />
<br />
"Start by cutting vegetables into uniform pieces and arrange them in a single layer in a saute pan. Add a few tablespoons of butter, a dash each of salt and pepper, and a pinch of sugar. Add water to nearly cover the vegetables; lay a piece of parchment paper on top; and simmer. As the water cooks off, fat from the butter combines with the vegetables' starches and sugars to form a rich glaze; a shake of the pan distributes it throughout, transforming humble vegetables into elegant side dishes."<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr2bXXj-eNDyCwT77pSpXWz7uDL1TZdJDuqlqpSTRABsSn55lx9LZ90iU3zAt_tToluGFOssRga7pVxjQUPKxqQbT2jNqEKxGFLa7F3gmZvhFBlfnVW9Eo7nGQlq5ka7pGvpCGpynrxM5J/s1600/Carrots_100_1412.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="300" id="BLOGGER_PHOTO_ID_5695657912328582946" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr2bXXj-eNDyCwT77pSpXWz7uDL1TZdJDuqlqpSTRABsSn55lx9LZ90iU3zAt_tToluGFOssRga7pVxjQUPKxqQbT2jNqEKxGFLa7F3gmZvhFBlfnVW9Eo7nGQlq5ka7pGvpCGpynrxM5J/s400/Carrots_100_1412.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="400" /></a></div>
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Do enjoy!<br />
<br />
<span style="font-style: italic; font-weight: bold;">Thanks to </span><a href="http://saveur.com/" style="font-style: italic; font-weight: bold;">Saveur</a><span style="font-style: italic; font-weight: bold;"> magazine, issue no. 144.</span><br />
<span style="font-style: italic; font-weight: bold;"><br /></span>
<span style="font-style: italic; font-weight: bold;"><br /></span>Peter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.com31tag:blogger.com,1999:blog-8393033809604735844.post-10369243041113798412019-07-22T10:15:00.000-04:002019-08-05T17:24:48.918-04:00Corn "Grits"!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzV-n_EtJVlUdZaflOISuh3GDYe4mq4TnOmvLfiGyQVnvAyGPb8wtPjYG5ZQBOE3AlVNIjZbXd8yuzrVHCEFHvAvfTWEbHFLQR1G8U_0oSVBKY8SzvLwkIReBB9LArwvSp75_QKCRYWnit/s1600/Corn+Grits.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzV-n_EtJVlUdZaflOISuh3GDYe4mq4TnOmvLfiGyQVnvAyGPb8wtPjYG5ZQBOE3AlVNIjZbXd8yuzrVHCEFHvAvfTWEbHFLQR1G8U_0oSVBKY8SzvLwkIReBB9LArwvSp75_QKCRYWnit/s400/Corn+Grits.JPG" width="300" /></a></div>
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I'm not quite sure how the single May '94 copy of <i>Gourmet </i>magazine came into my hands all those years ago, but I have always held onto this cherished issue filled with various menu suggestions for entertaining, such as A New Orleans Courtyard Dinner, A Pan-Asian Luncheon in Maui, and A Lunch in the Woods. I have grilled marinated London Broil and soaked cherry tomatoes in pepper vodka from the Sailing Picnic menu and have hosted a Croquet Lawn Party (in my apartment) featuring salmon rillettes, lime Southside cocktails, and gorgeous chicken salad tea sandwiches rolled in smoked almonds.<br />
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Most recently, I found a tantalizing recipe for Roast Loin of Lamb with rosemary jus and hominy grits tucked into <i>Gourmet's </i>back pages, courtesy of Joe Castro from <a href="https://www.brownhotel.com/dining/downtown-louisville-restaurants" target="_blank">The English Grill</a> in Louisville. First of all, I used a frozen pork loin we had on hand instead of lamb and it worked beautifully. I decided to skip the accompanying cheese grits and make a side out of fresh corn that was about burst from the refrigerator. I thought of <a href="https://www.delish.com/cooking/recipe-ideas/recipes/a47269/mexican-street-corn-elote-recipe/" target="_blank">elote</a>, the spicy, grilled Mexican corn preparation loaded with cojita cheese and endeavored to make corn "grits" instead. The adapted recipe for grits is below. With very little tampering, and basically just subbing corn for the grits, I made a new side and suggest you do the same. See my notes/alterations in <i>italics</i> to make these simple, special grits!<br />
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<b><i>Joe Castro's Hominy Cheese Grits</i></b><br />
1 slice bacon (<i>Try a teaspoon or so of liquid smoke instead, no fat!</i>)<br />
1 TB minced shallot<br />
1 TB minced celery<br />
2 cups low salt chicken broth (<i>I used about one cup or so, simmered down</i>)<br />
Four ears of corn (<i>strip and cut off kernels</i>)<br />
1/4 cup freshly grated Parmesan<br />
1/4 cup crumbled soft mild goat cheese<br />
1/2 tsp chopped fresh thyme leaves<br />
2 TB unsalted butter (<i>I only used 1/2 TB of butter!</i>)<br />
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In a large heavy saucepan, saute bacon, shallot, and celery over moderately hight heat, stirring, until bacon is browned. (<i>Add your corn now to brown too, then add broth and simmer to further cook corn until liquid is reduced to half a cup or so. Blend in the cheeses</i><i>, thyme, and butter to a creamy consistency--and you're done!</i>) Serves 4.<br />
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Add hot sauce if you wish and do enjoy this creamy, cheesy, deee-licious dish!<br />
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<br />Peter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.com0tag:blogger.com,1999:blog-8393033809604735844.post-19742408781136940452019-07-07T19:10:00.000-04:002019-08-05T17:23:37.283-04:00Linguine with Pesto, Potatoes, and Green Beans<div class="separator" style="clear: both; text-align: center;">
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Artwork by Peter</div>
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I've been making Trenette col Pesto Genovese for years, toiling over the homemade pesto; boiling and peeling the potatoes; grating the Parmesan myself. Baby and I wanted a simple Sunday lunch recently, over a glass, or two, of a crisp white wine--so I cut to the chase and made the whole thing in about a half an hour. An accompanying, spirited salad composed of just lettuces and a resolute vinaigrette was entirely enterprising!<br />
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The actual recipe from <a href="http://www.blogger.com/http//:saveur.com" target="_blank">Saveur</a> is <a href="http://www.saveur.com/article/Recipes/Linguine-with-Pesto" target="_blank">here</a>. I found a good ready made pesto (or a pre-packaged brand name pesto such as Buitoni might work as well, I imagine) and added in already grated cheese to it. A bag of microwavable haricot vert green beans were ready in a snap. Instead of peeling the potatoes and boiling them, I purchased a can of Gefen whole potatoes, which I think are quite good! The Del Monte variety is also surprising.<br />
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So here's what to do: while the water for the 1lb. of pasta gets to a boil, halve the potatoes and broil them with a drizzle of olive oil until nicely browned. Mix the cheese into the pesto sauce. While cooking the pasta in salted water, put the beans in the microwave for the required 2-3 minutes and let sit to cool for a minute or so before handling. Strain the pasta, reserving a 2 tbsp. of the pasta water to bind the sauce, drain the oil from the potatoes and toss all of the ingredients together, adding the delicate potatoes in at the end. Top with more of the grated Parmesan, grind some black pepper to it and done! Here we have something that is truly elegant and yet quite hearty--and was just as delicious as it would have been had I doubled the time and effort. Although our Trenette col Pesto Genovese may be served anytime, I usually only make anything involving wildly evocative basil in the summer. <br />
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<i>Do enjoy! </i><br />
<br />Peter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.com4tag:blogger.com,1999:blog-8393033809604735844.post-28296535132793141862019-06-15T16:20:00.000-04:002019-08-05T17:25:29.261-04:00Shouldn't You Just...?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUmwJewyQARQGIjlDu0gyL_9CaMYzuyqWAb0fxbNGq1K-IsO7TOGbG3UbvUqwVHllqyHb64r_n9j_tbz-T3v3QhMcAjC5kutFFbEuQkBCurVVIKCC4k9wGNEhRdlHv3senp9OQKV-TK0IF/s1600/Basil+Close.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUmwJewyQARQGIjlDu0gyL_9CaMYzuyqWAb0fxbNGq1K-IsO7TOGbG3UbvUqwVHllqyHb64r_n9j_tbz-T3v3QhMcAjC5kutFFbEuQkBCurVVIKCC4k9wGNEhRdlHv3senp9OQKV-TK0IF/s400/Basil+Close.JPG" width="300" /></a></div>
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Artwork by Peter</div>
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...add a chiffonade of basil to your summer refresher? Grab a leaf or two, stack, and roll up like a cigar. Slice thinly on the bias and add your chiffonade to a frosty glass of lemonade or a gin and tonic for an invigorating twist to whatever stirs you! Click <a href="https://eveningswithpeter.blogspot.com/2018/07/summery-red-basil.html" target="_blank">here</a> to discover a bit more about basil!Peter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.com0tag:blogger.com,1999:blog-8393033809604735844.post-59723376986539710192019-03-26T13:45:00.000-04:002019-03-26T13:47:46.373-04:00Li-Lac Chocolates--The Sweet Spot of Hudson Yards<div class="separator" style="clear: both; text-align: center;">
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Li-Lac, "Manhattan's Oldest Chocolate House" recently opened shop in the Shops at Hudson Yards, home to over 100 exclusive luxury and specialty stores and restaurants covering about 720,000 square feet of New York City. It's the sweetest spot in Hudson Yards!<br />
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The new Li-Lac location carries on the tradition of handcrafted, small batch chocolate that first began with a quaint little shop founded by French-trained George Demetrious on Christopher Street in 1923. Over the years, the brand has blossomed and is currently tended to by owner Anthony Cirone, Chris Taylor and Master Chocolatier Anwar Khoder, who provide one of the largest gourmet chocolate selections in the country.<br />
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The Hudson Yards shop carries their full line of chocolate
assortments, NY-themed chocolate gifts and specialty molds--look for the
introduction of their 72% extra dark, dairy-free chocolate bar featuring a
tribute to the striking Hudson Yards skyline (see above). Chocolate lovers may
also delight in the on-site chocolate tempering wheel, but are asked not
to tamper with it, however tempting it may be! <o:p></o:p></div>
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All the fudge is cooked to provide a smooth texture that is less grainy than mixed fudge. Delicious bites of maple walnut, mocha and regular fudge are shown, top tier; chocolate covered pistachio marzipan, middle tier; chocolate covered coconut, bottom tier.<br />
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Don't forget about Easter bunnies, specialty chocolate assortments, and colorful jelly beans for all the young ones--including the young at heart! How sweet it is, indeed!<br />
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<span style="font-family: "times new roman" , serif; font-size: 12.0pt; line-height: 107%;"><i><b>Li-Lac Chocolates locations: Hudson Yards (10th Ave @ 32nd St); West Village (40 8th Ave @Jane St). Greenwich
Village (162 Bleecker St, btw Sullivan/Thompson); Grand Central
Market (43rd St & Lexington Ave); Chelsea Market (75 9th Ave @ 15th St); Brooklyn Factory/Store (68 35th St, btw 2nd/3rd Aves, Brooklyn. Visit <a href="http://r20.rs6.net/tn.jsp?f=001gZoKiNVX-ADqzCf2C8tsNYVZ3d_HWVywD6yk1y1VUzh_flTEPfNYo_KDs6KZA6QWbBEF7erW6MuRT6zuG7ZR5I8oX5eIY-S4_evHtjyr_6Ol635LFVTzCXCXA4mK9MKhyXVQep8ru6WFJmT_y3bqMr-c9eEgLe1W&c=-oVNFhKglmOA0RWptO74Hiu5-DULLjiJL_aJriLx3_GdzLBF2EUn8w==&ch=WZauJTNyZpeGNVuim33GwFR7MHdw8nPPS6ktF_YzIzU119-NRdcj8Q==" target="_blank">www.li-lacchocolates.com</a> for more information. </b></i><o:p></o:p></span></div>
<br />Peter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.com7tag:blogger.com,1999:blog-8393033809604735844.post-70944699832999352852018-11-12T22:13:00.000-05:002018-11-13T12:37:41.707-05:00Sole a la Grenobloise<br />
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I sat before this extraordinary sole, wondering as I chewed each buttery, spright, sumptuous bite of fish, "Why have I never made this dish before...?"<br />
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My <a href="https://www.saveur.com/article/Recipes/Sole-a-la-Grenobloise-" target="_blank">Sole a la Grenobloise</a> (as prepared in the city of Grenoble, the south-eastern region of France) was pulled from <a href="http://www.saveur.com/" target="_blank">Saveur's</a> 'The Beauty of Butter' special issue, No. 109. The word <i>butter</i> itself was such an obvious, delicious clue to all that might await in the pages, but the pages remained unsmeared by my buttery fingers, until recently. What a simple dish to delight your guests!<br />
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Aren't these beautiful sole filets?<br />
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Soak your sole in milk, and season with salt and freshly ground black pepper.<br />
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The recipe is <a href="https://www.saveur.com/article/Recipes/Sole-a-la-Grenobloise-" target="_blank">here</a>, and it's not difficult to make, merely astounding to eat. You can purchase the clarified butter required or take a little time to do it yourself as described <a href="https://eveningswithpeter.blogspot.com/2018/11/clarifying-clarifed-butter.html" target="_blank">here</a>. I would add a final spray of lemon over the sole before serving; the shock of acid truly brings the dish to life. Otherwise, serve it with white rice and a side dish of green beans almondine, the basics from <a href="http://geniuskitchen.com/">geniuskitchen.com</a> found <a href="https://www.geniuskitchen.com/recipe/green-beans-almondine-14804" target="_blank">here</a>. Do enjoy!<br />
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<br />Peter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.com0tag:blogger.com,1999:blog-8393033809604735844.post-62581050005250232822018-11-08T11:32:00.000-05:002018-11-13T13:34:39.573-05:00Shrimp & White Bean Confit with Polenta<br />
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Sometimes recipes stir me to make something else entirely with them. I was intrigued by a recipe for a fava bean stew, but then I thought of the shrimp we had in the freezer, considered cannellini beans, and wondered how it might all go on top of creamy polenta.<br />
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I made the Cyprus fava bean stew, known as <i>Koukkia Kounnes</i>, from <a href="https://www.saveur.com/" target="_blank">Saveur</a> magazine, but tinkered with the recipe (see below,) using a 15.5 oz. can of white cannellini beans instead of favas and used about half the amount of suggested chicken broth. I let it simmer for quite a while, along with the garlic, thyme, onion, and bay leaves, until the liquid all but evaporated--now I had a luscious, fragrant confit of beans!<br />
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While the stew slowly simmered, I prepared the <a href="https://eveningswithpeter.blogspot.com/2018/09/from-popcorn-to-polenta.html" target="_blank">polenta</a>. When the polenta was nearly done cooking, I sauteed a dozen thawed shrimp in olive oil with zest from a whole lemon, some smashed garlic, salt and pepper. Once the shrimp were cooked, I removed them with a slotted spoon and covered with foil to keep warm. Reduce the zesty sauce to thicken slightly.<br />
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The perfect forkful: spoon your polenta on two plates, and add the confit of beans. Top with shrimp and pour the reduced sauce over that. Get a hold of that fork and dig in! Serves two.<br />
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I went rogue in the kitchen, but here is complete stew recipe unadorned, with my suggestions only in <i>italics</i>:<br />
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KOUKKIA KOUNNES (FAVA BEAN STEW WITH GARLIC, THYME, &
BAY LEAVES)<o:p></o:p></div>
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Adapted from <a href="http://www.saveur.com/article/Recipes/Fava-Bean-Stew-with-Garlic-Thyme-and-Bay-Leaves">Saveur</a><br />
Serves 4-6<o:p></o:p></div>
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1 lb. dried fava beans (<i style="mso-bidi-font-style: normal;">I
used canned cannellini beans</i>)<br />
1/4 cup extra virgin olive oil, plus more, to taste<br />
6 cloves garlic, quartered<br />
1 large yellow onion, roughly chopped<br />
5 sprigs fresh thyme<br />
2 bay leaves<br />
5 cups chicken broth or vegetable broth (<i style="mso-bidi-font-style: normal;">I
used only about 2 cups</i>)<br />
2 Tbsp. fresh lemon juice (<i style="mso-bidi-font-style: normal;">I forgot! But
lemon zest with the shrimp preparation solved that!</i>)<o:p></o:p></div>
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Place the dried fava beans in a bowl or pot, cover with
water by 3″ and let soak for 8 hours or overnight in the refrigerator.
Drain the beans and set aside. (<i style="mso-bidi-font-style: normal;">Use
canned for time-saving tip!</i>)<o:p></o:p></div>
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Heat a dutch oven over medium heat, and add the oil.
Add the onion, garlic, thyme, and bay, and cook, stirring occasionally,
until soft and lightly browned, about 15 minutes.<o:p></o:p></div>
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Add the fava beans (<i style="mso-bidi-font-style: normal;">or
cannellinis</i>) and broth to the pot. Bring to a boil over high heat and then
reduce the heat to a simmer. Simmer, partially covered, until beans are tender
and broth has thickened, about 2.5 hours. (<i style="mso-bidi-font-style: normal;">Canned
beans won’t take this long to cook; simmer until liquid is almost evaporated</i>)<o:p></o:p></div>
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Season with salt and pepper and stir in the lemon juice (<i style="mso-bidi-font-style: normal;">again, I forgot the lemon juice</i>). Ladle
into a bowl and drizzle more olive oil over the top, if desired. (<i style="mso-bidi-font-style: normal;">Or serve on top of your polenta with shrimp!</i>)<o:p></o:p></div>
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<b><i>Thanks to <a href="http://ellysaysopa.com/">ellysaysopa.com</a> for adapting the recipe online. </i></b>Peter Sherwoodhttp://www.blogger.com/profile/14248575556962259284noreply@blogger.com0