Cinco De Mayo-my!

Cinco de Mayo Supper

Growing up in a Dutch-Irish household, Tacos were about as exotic a meal as we got.  I studied French in my formative years, so my early cooking efforts were influenced by my Francophile tendencies as well as my culinary idols,  Julia Child and Jacques Pepin.   I made bœuf bourguignon and coq au vin for Bastille Day in July and May meant crepes  for May Day! 

It wasn’t until my children started taking Spanish in school that I grew to appreciate Mexican and other Spanish cultural cuisine.  One day early in May…back a few years ago, my eldest came home to tell me she had signed us up for a Cinco de Mayo cooking project to make something Mexican that wasn’t well, tacos!  Okay.  I searched my cookbooks…nada…so I checked out one of my new favorite TV cooking personalities, Rick Bayless…he was all about Mexico!  And bless his beautiful blue eyes, he had a lovely ceviche recipe that reminded me of something we had tried when we visited San Diego.  It was yummy and Senora Ellis, Carrie’s teacher was smitten…she has requested  that I  make that recipe for her on more than one occasion.

So, with a new appreciation for Mexican and Spanish cuisines, I like to celebrate Cinco de Mayo.  This year, we will enjoy a hearty black bean soup with roasted chicken sausages and a decadent corn casserole, spiced up with fresh jalapenos. 

Viva Mexico!

Hearty Black Bean Soup

Ingredients

32 ounces low sodium chicken broth      

1 28 ounce can black beans, drained and rinsed

1 19 ounce can black beans, drained and rinsed and reserved

15ounce can of diced tomatoes

1 large carrot peeled and diced

4 ribs celery with leaves, diced

1 large onion, diced

1 cup butternut squash or pumpkin, cubed

3 cloves garlic, minced

2 jalapeno peppers, small dice

¼ cup fresh cilantro, minced

1tbsp chili powder

1 tsp. cumin

1 tsp. sea salt

½ tsp. freshly ground pepper

½ tsp. turmeric

¼ cup olive oil

Method

In a large soup pot, heat the oil to shimmering over medium high heat. 

Add the carrots, celery, onion and squash to the pot and sauté until vegetables are tender and just starting to brown, about 5 minutes

Reduce the heat to low and add the garlic, cilantro and jalapenos. 

Cook for another 3minutes, stirring often.

Add the spices, salt and pepper to the pot, stirring well to combine.

Add the broth, beans (save 2 cups of beans to add to the pot later) and tomatoes.

Increase the heat to medium high and bring soup to a boil.

Once boiling, reduce the heat to low and simmer, covered for 40 minutes.

After 40 minutes, taste the soup and adjust seasonings. 

Using a hand-held stick blender, puree the soup in the stock pot, until smooth.

Add in remaining beans and heat over medium low until warmed through.

If you prefer a thinner soup, you may add an addition one cup of liquid like broth, water or beer to the soup and continue to cook for about 10 more minutes.

Garnish with a dollop of Greek yogurt, chopped fresh avocado  and or shredded Manchego cheese. Top with some fresh cilantro.

Corn Bread Casserole

Although not very Mexican, a nod to Maize allows us to enjoy this side dish with our spicy Cinco de Mayo soup.

Ingredients

2 cups fresh or frozen kernel corn

1 15 ounce can of creamed corn

1 8 ounce package corn muffin mix

¼ tsp. cayenne pepper

1 cup low fat sour cream or Greek yogurt

½ cup (1 stick) melted butter

1 ½ cups shredded cheddar cheese 

1 jalapeno, minced (optional)

1 tbsp. maple syrup

1 egg white beaten

Method

Preheat oven to 350* F.

Grease a 9 x 13 inch casserole with butter. Set aside.

In a large bowl stir together the corn kernels, creamed corn, muffin mix, sour cream, ½ cup cheese, butter and jalapeno, if desired, until well incorporated.

 Fold in maple syrup and beaten egg white to lighten the mixture. 

Pour into the prepared casserole.

Bake or 45 minutes or until golden brown.

Remove from oven and top with remaining cheese.

Return to the oven for 8-10 more minutes, or until the cheese melts and starts to lightly brown.

Let stand for at least 5 minutes and then serve warm.

Top with additional maple syrup if desired.

Beverage recommendation:  Mango Margarita

Ingredients

1 pound fresh mango, pureed

1/2 cup water

¼ cup lime juice

1/3 cup sugar

Pinch of sea salt

6 ounces tequila

3 ounces triple sec

¼ cup minced mint leaves

3 cups ice

Method

In a blender, combine the ingredients and blend until smooth. 

Serve in chilled glasses rimmed with salt or Minted Sugar/Salt blend.

Minted Sugar/Salt Blend

1 cup fresh mint leaves

½ cup sea salt

½  cup sugar

Rough chop mint.

Place mint leaves, salt and sugar in a food processor and pulse until the mint is minced and equally distributed throughout the sugar and salt.

Pour mint mix onto a plate.

Rub a lime wedge around the rim of a cocktail glass and dip the rim into the mixture to coat.

Fill glass with frothy margarita and enjoy!

Bon Appetit!

Tartiflette: Comfort in a Casserole

Tartiflette

As comfort foods go, I am all about potatoes.  From country style mashed potatoes to the gooey, buttery aligot of La Petite Périgourdine, nothing says love like starchy goodness. While living in France, I found an abundance of beautiful pommes de terre in the markets, shops and restaurants.  One dish in particular touched a heartstring…Tartiflette…it was so similar to the scalloped potatoes my mother used to make for Easter dinner.  Scalloped potatoes are the only thing my daughter asks for at Easter…if the Easter Bunny could deliver, she’d ask him for a basket of scalloped potatoes.

My mother’s recipe harkens from our Alsatian roots and is full of cream and herbs.  Over the years, I have adapted the recipe, adding onions and sometimes ham or bacon. 

Come the cold days of winter and early spring, tartiflette pops up on every café and bistrot menu, calling out to your soul, in search of something warm and homey.  I found myself returning to Le Montebello restaurant, just across the river from Notre Dame.  Their potato dish often soothed a homesick heart, or fueled a day of trekking about Paris.

With a tip of the hat to my own scalloped potato recipe and a nod of the head to Montebello’s stratified pommes, here is Tartiflette de Paris.

Ingredients

¼ pound thick sliced apple wood smoked bacon, cut into ½ inch dice

1 leek, sliced, washed, and dried

1 large onion, halved and thinly sliced

8 ounces Reblochon or Emmantaler cheese, shredded

1 cup chicken broth           

½ cup half and half

½ cup dry white wine

3 pounds Yukon Gold potatoes,  thinly sliced ( you amy peel the potatoes if you prefer)

2 tbsp. unsalted butter, cubed into 8 pieces

2 tsp. fresh thyme

1/8 tsp. grated nutmeg

½ tsp. white pepper

1 ¼ tsp. kosher salt

Method

Preheat oven to 425*F.  Grease a 2 qt casserole dish or 9 x 13 baking dish with butter and set aside.

 In a sauce pan, bring to a simmer over medium heat , broth, half and half, thyme, white pepper and nutmeg.  Reduce to low and simmer for 10 minutes.  Strain into a measuring cup.

Cook bacon in a frying pan over medium –low heat for about 12 minutes.  Using a slotted spoon, remove the crisped  bacon to a paper towel lined dish; set aside.  Remove and discard all but 1 tbsp. of bacon fat from the pan. 

Increase heat to medium adding leeks and onions and salt to the fry pan.  Sauté for 15 minutes or until the onions become soft and golden.  Stir frequently.

Remove the onion mixture from pan to a small mixing bowl.

Add reserved bacon to the onion mixture, tossing lightly to well incorporate.

Deglaze the sauce pan with white wine, scraping up browned bits from the bottom of the pan. Add these drippings to the reserved broth mixture.

In the prepared casserole/ baking dish, place a layer of sliced potatoes, which are slightly overlapping each other.

Top that layer with half the onion/bacon mixture.

Repeat layering and finish with a layer of potatoes.

Carefully pour the wine-broth- ½ and ½ mixtures over the layers.

Dot the surface with butter.

Place dish on a foil lined sheet pan.

Bake uncovered in the lower middle position of the preheated oven for about 30 minutes.

Remove the potatoes from the oven and sprinkle with a even layer of shredded cheese.

Return to the oven for 15-20 minutes more, or until the potatoes are tender, cheese is browned and most of the liquid has been absorbed.

Remove from oven and let sit for 15 minutes to fully absorb any remaining liquid.

Garnish with some fresh thyme leaves and cracked black pepper.

Serve with a green salad, crusty bread and a Alsatian Riesling like a 2007 or 2009 Trimbach .

Bon Appétit!

Let's Start Retro: The Return of the Relish Tray

Relish trays?  Pickle forks!  Have I just given my age away? 

I grew up in an age when one used a bread plate at every meal, even when the bread offered was white and squishy, Wonder bread.  I received a lovely divided pickle dish as a wedding present 28+ years ago and I have an assortment of olive boats from the more recent trend of a couple years ago.

As often happens, the cosmic wheels click and actions, inquiries and ideas combine to give birth to a new trend or tendency.  Such clicking has happen here...the return of the retro concept of a relish dish is now in appreciated at our table. 

Just how did the wheels align to inspire such a not so new idea?  Well, in the course of the past few weeks, I set to organizing cabinets, hit a huge writer's block for this and my other blog, was bitten by the redecorating bug which had me scouring my storage racks in the basement for pretty and or practical pieces and had more than one person ask me for advice in saving grocery money and or getting their children to eat better.  Having found my pickle dishes, olive boats and cute little salt cellars, I was transported down memory lane to the days when my mother, in an effort to be chic, thrifty and carry on a tradition, resorted to relish trays on the table for company and holiday dinners.

Her selections usually included, leafy inner, celery stalks, crinkle cut carrot coins, radishes sculpted to look like flowers, black olives, gherkins and pickled onions.  There was something rather civilized about eating celery sprinkled with salt from your own little salt dish that made the consuming of a rather mundane vegetable, a special treat.  And...celery leaves are loaded with flavor!

 
The last legs of winter are making grocery shopping a bit of a drudge, root vegetables are about the only "fresh" and local selections available.  With relish dishes and an olive boat or two in hand, I decided to start our evening repasts with an assortment of crudities, pickled whatevers and occasionally some charcuterie and cheese, this being a nod to our time in Paris and my husband's Italian heritage and all things antipasti!

I have been experimenting with pickling things...green beans become garlicky, chili pepper spiced selections along side oil cured herbed olives.  Giardinera, a collection of blanched and pickled veggies that are spiced with Italian pepperonchini wake up taste buds at the start of the meal. 

For fussier or younger palates, taking your standard crudities like carrots, broccoli and cauliflower are made more enticing by blanching quickly to slightly tenderize them.  The addition of a dip....whether ranch dressing, good old California onion dip or the more exotic Greek yogurt based Tzatziki just may get kids to eat their budget loving vegetables.

The other advantage to serving up a money saving relish tray is by offering this "first" course, one fills up on high quality, fibre rich foods, allowing the rest of the meal's portions to shrink a bit...saving $$ and calories.  Relish trays are a quick, economical way to add some old time pizzazz to your menu!

In developing menu plans, shopping lists and recipes for what I am hoping will become the relish tray rage, I have done some research in some vintage cookbooks, my old recipe boxes, filled with stained 3 x 5 cards and of course via the Internet information highway!  Classics like Bagna Cauda, a hot, creamy garlic dip serves with crisp vegetables, marinated eggplant, three bean salad, stuffed cherry tomatoes, endive boats filled with shrimp salad, and even some fruit recipes like broiled grapefruit and gingered melon wedges, will take their seasonal place as the opening act to our dinners.

What's next...a soup course?...the fancy French verrine?...heck, I think I'm bringing back the bread plate sans  Wonder bread, of course.


Retro Relish Tray 101:  choose you favorite assortment of raw OR blanched vegetables and a dip

Below are my standards for a nightly relish dish:

Carrot sticks
Inner celery stalks, with leaves
Cucumber wheels
Whole radishes with tops and tips trimmed
Blanched broccoli and cauliflower florets
Black Olives
Cornichons

Serve your selections on a large platter and allow diners to place their selections on a small salad plate.  I place about a half teaspoon of sea salt, freshly ground pepper and or seasoned salt (Like Crazy Jane's Mixed Up Salt).

For an assortment such as this, I use blue cheese dressing with extra blue cheese added for a dipping sauce. 

If I am feeling really retro, I prepare my modern take of the classic California Onion Dip

Ingredients

1 - 1 1/2 cups sweet onion, sliced thinly
1 tbsp olive oil
1/2 tsp fresh thyme, leaves
Pinch of salt

1 cup nonfat Greek yogurt
1 cup fat free sour cream
1 tsp Tabasco sauce
1 tsp beef bouillon granules
2 tsp Worcestershire sauce
1 tbsp fresh parsley minced
1/2 tsp garlic powder
1/2 tsp white pepper

Method
In a large saute pan, heat the oil over medium heat. 
Add the onions, thyme and salt, cooking until caramelized, about 20 minutes.
Stir often to prevent over browning.
Remove from heat and spread the onions out evenly, allow to cool completely.

In a separate bowl, combine the remaining ingredients, mixing thoroughly.
Add in the cooled onions.
Cover and refrigerate for 1 hour.
Stir again, before serving.
Serve with vegetables or as a topping for baked potatoes


Other relish tray suggestions:

• Steamed asparagus spears
• Spiced chick peas or other beans
• Bell pepper strips
• Pickled beets
• Roasted beets
• Marinated artichoke hearts
• Marinated mushrooms
• Bread sticks wrapped in ham, prosciutto or salami
• Cocktail onions
• Marinated  or smoked cheeses
• Mozzarella balls
• trimmed green onions
• jicama strips
• blanched pea pods plain or stuffed with crab meat salad
• caponata
• caper berries
• You are only limited by your imagination and tastebuds!

Bon Appetit!

Are You Ready for Some Football Food? Part 3

Okay, so you don't want to make a meal...just snacks...but that doesn't mean you have to succumb to  sucking Dorito dust off your friend's fingers.  With a bit of planning and preparation, you can put out a spread of finger food that puts the super in Super Bowl!


I am offering a few suggestions that can be prepped in advance and on game day, all you have to do is a little finishing work!


Did you ever play football at the cafeteria table with a paper triangle for a ball and thumbs and index fingers as the goal posts?  Well every time I make Carrie's favorite Spinach Triangles, I think back to those days...but please don't flick these tasty morsels or flakes will fly!

Spinach and Cheese Triangle

Ingredients

1 ½ lb. baby spinach, washed and chopped

1 small onion, minced

2 cloves garlic, minced

32 ounces part-skim ricotta cheese

1 egg, beaten

½ cup grated Parmesan cheese

1 tsp. freshly ground black pepper

¼ tsp. grated nutmeg

1 tbsp. olive oil

1 package frozen phyllo dough, thawed

1 cup butter, melted plus 2 tbsp olive oil

Seasoned salt mixture:  1 tbsp kosher salt, 1 tsp. garlic powder, ¼ tsp. cayenne pepper

Method

In  frying pan, over medium heat, sauté the onion until translucent, about 5 minutes. 

Add the garlic and half the chopped spinach and cook over medium heat until the spinach has wilted and most of the moisture has cooked off, about 5-6 minutes.

 Remove the mixture from the pan and allow to cool on a paper towel lined plate.

In a mixing bowl, combine the ricotta and Parmesan cheeses with the beaten egg.  Stir in the remaining spinach, pepper, nutmeg, and cooled spinach mixture.

Remove the phyllo dough from the package. 

Working with one sheet at a time, keep the remaining dough on piece of waxed paper and cover with a piece of plastic wrap and a damp tea towel.                  

 

Working quickly on a cool work surface, brush one sheet of phyllo dough with butter/oil mixture.

Pick up one long side of the sheet and fold it one third of the way to the center.

Pick up one long side of the sheet and fold it one third of the way to the center.

Repeat with the other long side of the dough, folding to the center, forming a thin 3 layer strip.

Brush the strip with the melted butter.

Place a teaspoonful of the spinach mixture center of the short end of the strip.

 

Fold on corner of the strip diagonally over the filling so the short edge meets the long edge, forming a right angle.

Continue folding over at right angles until you reach the end of the strip.

Brush the top of the triangle with butter and fold any remaining dough over the top to secure in place on the buttered surface.

Brush the top again and sprinkle with a pinch of the seasoned salt mixture.

Repeat procedure with remaining dough.

Place triangles on a parchment lined baking sheet and cover with waxed paper and a damp towel.

At this point, triangles can be layered between waxed paper in an air tight, freezer safe container.

To bake, preheat oven to 425*F.  Place fresh/frozen triangles buttered side up on a parchment lined  baking pan.

Bake for 15-20 minutes, rotating the pan front to back half way through baking time to ensure even browning. Serve hot.

Crispy Chick Peas

o  Ingredients 

  1 l Large can of chickpeas, rinsed and dried
1 tbsp olive oil

1 tsp each:
Cumin
Ground black pepper
Salt
Garlic Powder

1/2tsp each:
Paprika
Turmeric
Cayenne Pepper (less if you don't like spicy)

On a large sheet pan lined with foil or parchment paper, evenly place the chickpeas in a layer.
Drizzle with olive oil.
Sprinkle with seasonings.
Shake the pan to evenly distribute the oil and spices.

Place in a preheated 400*F oven for 20 minutes. After 20 minutes, remove the pan from the oven and giving the pan a gentle shake to move the peas. Rotate the pan and return to the oven for another 20 minutes.

Remove from oven and serve immediately.

This recipe is easily doubled!

Finally for the easiest recipe of all and most assuredly a crowd please, I give you the Barbo Pool Mix!  This open and pour snack mix is our family go to snack poolside...with plastic cups in hand, the kids dive in for a mish mosh of crunch, salty, smooth and sweet little bits!  I am sure it will score big at your gathering!

Pool Mix

In a large covered bowl, mix the following:

2 bags Whole Wheat Cheddar Cheese Goldfish Crackers

1 bag Plain M & Ms
1 bag Peanut M & Ms
1 large bag Rasinettes ( or yogurt covered dried fruit)

1 box Pepperidge Farm Sesame Snack Sticks
1 box Pepperidge Farm Pumpernickel Snack Sticks

1lb bag of Snyders of Hanover Butter Snap Pretzels

1 box Ritz Bitz with Cheese crackers

1 bag Dried Cranberries

YUM!


Recommended beverage:

Sparkling Apple Spritzer

1  750 ml bottle Sparkling Wine, chilled
1  750 ml bottle Sparkling Cider, chilled
1 liter unflavored Seltzer, chilled
1 cup apple brandy
1/2 cup cinnamon simple syrup**
    
**In a sauce pan combine 1 cup water, 1 cup sugar and 2 cinnamon sticks.  Bring to a boil and stir until sugar is dissolved.  Turn off the heat and allow to cool for at least 30 minutes.  Remove the cinnamon sticks and discard.  Use half as directed in recipe.  With the remaining syrup, combine with 2 cups apple juice and freeze into ice cubes.

Combine all the ingredients in a one gallon pitcher.  Add the apple spiced ice cubes to keep the drink chilled.
Serve in champagne flutes with a  thin wedge slice of Granny Smith apple as a garnish.


Bon Appetite!

I think this could be Ochocinqo's game!!



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