Why Brunch Gives Us Hope For a Brighter Tomorrow

Sometimes inspiration comes to you at the most incredible times. As I posted some weeks ago, between my three jobs and 52 Week challenge I have had little to no time to do any food blogging (or cooking for that matter). Well just yesterday I got news that my extended stay as a Saturday employee would soon come to a close. Furthermore, I finally got caught up on my reading. And just in time for these little ducks to get themselves in a row, I was innocently flipping through Curtis Stone’s Relaxed Cooking.and came across an image that made me drool. Now normally, a Curtis Stone book can make me start to drool for a different reason. Don’t judge me….that man is beautiful.
The recipe in question was for Toasted Bagels with Wilted Spinach and Poached Eggs. The picture literally made me drool. I wanted to the bite the paper. Etc etc. Well this immediately led me to ask Marilou if she felt like brunch this week. A call was made to the other respective members of my family and an appointment made for Sunday brunch that very weekend.
I want to take a second to say that whomever invented brunch deserves ot have a monument erected in their honor in every major city in this great nation. This is mainly because brunch is a magical event that combines everything that is great about life. Breakfast. Lazy Sunday mornings. Drinking before noon. So what better way to celebrate my new found weekly freedom then with the ultimate leisure activity?
This exposition also allowed me a good excuse to poach an egg for the first time. My sister has already mastered this delicate art, and was kind enough to walk me through it. Mind you the recipe that I have linked above does not use this strategy, but my sister taught me the “Julia method” as in the method she learned watching Julia Child’s TV show. You boil water, bring it down to a simmer, add ¼ cup of white vinegar and use a spoon to swirl the water in the pot into a whirlpool. (think Odysseus being attacked by the Charybdis) Then you take an egg you’ve cracked into a small down and drop it gently into the center of the “vortex” you’ve created. The swirling movement helps to keep the white attached to the yolk. I have to admit I was a little intimidated by the whole process. But once we did the first one I was quite charmed with the result. A bit like a little kid. A special one.
And on the whole the recipe came out amazing. I was quite pleased. I also went there at Fresh Foods Market and got that expensive fresh squeezed OJ…..worth it! Made the best mimosa I’ve ever had.

Vacation all I ever wanted....

Dear Readers,
both of you.


I've been absent minded and neglectful and I'd like a chance to explain. I currently have three jobs and am stupidly attempting to also do the 52 week challenge (As in I will read 52 books before the years end). Why? because I hate myself.

And we can either lament on why it is I carry this intense self loathing or I can take active steps to feel less bad about the blog I so horrifically ignore.
You see I recently returned from a brief trip to Puerto Rico, and while my cup runith over with stories of the delicious food we had there I sat down to write a blog about it the other day and had a real hard time with it. I've decided I've spread myself too thin. It doesn't work with either critical ingredient in a PB&J and the cost is an underwhelming sandwich. It wont work with me either.

solution: I'm taking a sabbatical. Not for long, a few weeks, but I hope to come back refreshed and ready to blog.

Please feel free in the meantime to enjoy my other efforts in Books .

Until then, Stay Hungry

5 Things Anthony Bourdain Has Taught Us

A little light between real post reading

How To Set a Table

Herb "Bunch" Recipes: Cilantro

So I have come upon a problem that I think this blog should take some time to deal with…The fresh herb problem. See here in New England its winter (despite the lack of snow) and all the herbs I need for recipes are no longer a walk and a pick away. Now they must be *gasp* purchased.
Well the other day I was shopping and came upon a nice bunch of Tomatillo’s and thought “I NEED to make salsa verde”. To fufill this wanton desire I needed cilantro, which meant I needed a bunch of cilantro, which meant I would have a half a bunch left over. And rather then watch that bunch go to herby hell I decided I would make something with it. And they led me to here…a group of blogs dedicated to things to make with the rest of your herbs after you use that little bit for whatever your making. And where better to start then with Cilantro

Cilantro
Cilantro is actually the leaf part of the coriander plant (the name is derived from the Spanish name for the plant and is also called Chinese parsley) and are popular in South Asian. Chinese and Mexican cuisines (to name a few). I find that this is one of those herbs people seem to either like or really hate….kindof like Sonic Youth or the television show Glee.

Salsa Verde
Unlike “regular” salsa, salsa verde is…well green, as well as more citrusy and tart. It is delicious and one of my personal favorites. It is especially good in chicken tostadas which I will add was one of my favorite dinners to make when I lived in my apartment because it was easy to make for one and didn’t take a lot of work or time.
• 1 1/2 lb tomatillos
• 1/2 cup chopped white onion
• 1/2 cup cilantro leaves
• 1 Tbsp fresh lime juice
• 1/4 teaspoon sugar
• 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
• Salt to taste
METHOD
Remove papery husks from tomatillos and rinse well.
Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
Combine all ingredients and blend, I use the emersion blender but a food processor works too. Chill.

Like I said this is slamin with Tostada Salsa Verde (though I don’t use the cumin when I make them….sorry Martha)

Also good options:

The recently covered Cilantro-Tomato Sauce

And in the spirit of Mexican cuisine: Mango Salsa

And while we're on the subject I may have to make these: Lime Ricky's

Delicious Cocktail Parties Part II

As promised here is another delicious recipe from my Holiday cocktail party:
DIY Bruschetta

This recipe is perfect for no-fuss entertaining (which is nicer sounding then “I’m barely trying” entertaining) Basically, instead of putting together a bunch of bruschetta, you make all the components, serve them on a nice plate and hope the delicious flavor will make everyone forget that they had to put them together themselves. The only real cook component of this is the cilantro-tomato sauce. (unless you count toasting bruschetta which even I don’t so come on now).

This sauce is good with pasta as well, or really anything you put pasta sauce on and the cilantro gives it a nice fresh taste.

Cilantro-Tomato Sauce
• 3 tablespoons extra-virgin olive oil
• 2 minced garlic cloves
• 1/4 teaspoon red-pepper flakes, (optional)
• 1 can (28 ounces) whole peeled tomatoes
• 1 Tbsp tomato paste
• ½ cup chopped fresh cilantro
•
In a medium saucepan, heat extra-virgin olive oil over medium-high. Add minced garlic cloves; cook until fragrant, about 1 minute. Add red-pepper flakes (optional) and whole peeled tomatoes, breaking them up as you go.

Season. Bring to a boil, then reduce to a rapid simmer. Add tomato paste. Cook, stirring often, until sauce thickens, about 15 minutes. Stir in minced fresh cilantro and cook two or three more minutes.

Serve with a can of drained artichoke hearts and toasted French bread.

Wine and Nut Sacks

So Yours truly was going to throw a killer party a week before Christmas. Then all hell broke loose. And by all hell I mean I broke myself. I threw out my back (ouch), two days later I came to find I had pinched a nerve and had the most miserable burning pain down my leg. Cut to two more days later and my cramped leg hurt so much I could barely walk on it causing suspicion that it was a blood clot. Fast forward through the resulting ultra-sounds and balanced diet of Advil and it was time to reschedule. So with Cocktail party redux in the works I vowed to spend less time on the kitchen tile (a contributing factor to the aforementioned pain). So my elaborate spread was replaced with more simple fare like cheese and crackers. The two things that did make it on the menu however were Roasted nuts (Ina Garten) and tomato-artichoke bruschetta And let me just say they were both slamin.
First let me just say that the nuts I made were also part of my co-worker gift this year. And my report back was that they were so good one of my co-workers said they were so good, her family went out and bought expensive cheese just to go with them. I know! Can’t imagine a better endorsement.

Also they were placed in a small cellophane bag and attached to a bottle of 90+ Wine, and my friend just HAAAAD to point out that I was taping my nut sack to each bottle. Try giving this gift when all you can think is “here enjoy this bottle of wine I taped my nut sack to”



Ina’s “Geoffrey’s really going to like these” nuts
Vegetable oil
3 cups whole roasted unsalted cashews
2 cups whole walnut halves
2 cups whole pecan halves
1/2 cup whole almonds
1⁄3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice
1 ½ teaspoons chili powder AND ½ teaspoon smoked paprika [Ina’s recipe is 2 teaspoons ground chipotle powder]
4 tablespoons minced fresh rosemary leaves, divided
Kosher salt
Preheat the oven to 350 degrees.
Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds on a sheet pan. Combine 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, chili powder, and paprika [chipotle powder] in a bowl and whisk. Pour over nuts and toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.
Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.

Bruschetta recipe to follow.