Thanksgiving Week.... Let's get ready to rumble!! lol

Okay, Thanksgiving Week is finally here (OMG! that means Xmas is a month away!!!) and it's time to get down and dirty and DO IT. No more putting things off in case you haven't done your shopping and selected a menu or whatever....... IF a turkey is in your future, you need to go get it (unless you're getting a fresh one that is) so it has time to slow thaw (always best) in the fridge so it's ready for the oven...... or maybe you want something else as the star of the day, like Prime Rib, or Crown Roast of Pork, or Pork Loin, Roast Duck, Goose, Cornish Hens (little individual turkeys and oh so cute!), Salmon...... the list is endless and there are no rules anymore!

Traditionally we all know the drill: turkey, yams, stuffing, green beans, cranberry, pumpkin, gravy. Pretty good and has served us well all through the years (plus, you can't beat the leftovers either, best sandwiches this side of the moon, right? And for those of you in the cold, turkey bones soup is a classic too!) - but how about some new takes on these old favorites? Yes, I've seen the fried turkeys and even though these are good, fried everything doesn't appeal too much to me. I realize the "fire theme" is big with the BBQ crowd, but all that oil just isn't my thing, I'm more the brined / flavor injected / marinated / awesome crust & slow cooked bird kind of person with a fantastic sauce of course (love those sauces!!!!.....). But some of the new styles are not for me. So we'll go the Classic yet New, ok?

Maple Roasted Turkey with Riesling Gravy.- Doesn't this sound fabulous? YUM!

1 fourteen-pound fresh turkey, neck and giblets removed and reserved for stock
Salt and freshly ground black pepper
6 tablespoons unsalted butter
1 tablespoon freshly grated ginger
1/4 cup pure maple syrup
1 1/2 tablespoons all-purpose flour
1 cup Riesling wine
2 cups homemade-turkey-stock, or low-sodium canned chicken broth, skimmed of fat
2/3 cup seedless red and green grapes, each cut in half

Heat oven to 425 degrees with rack in lowest third of oven. Wash turkey inside and out with cold running water, and pat dry with paper towels. Tuck wing tips under body. Generously season neck, body cavities, and underside with salt and pepper. Loosely fill the neck cavity with the stuffing. Using wooden skewers or toothpicks, secure the flap. Holding the turkey upright, loosely fill the body cavity with stuffing. Pull the legs together, and tie them with kitchen twine. Heap on additional stuffing so that it is bulging out of the cavity. Generously sprinkle salt and pepper over the bird, and set it on a rack in a roasting pan.

Cut a double layer of cheesecloth to fit over the entire turkey. Melt 4 tablespoons butter. Place cheesecloth in the butter, completely soaking cloth. Drape cheesecloth over the bird. Place turkey in the oven, and roast 30 minutes. Baste with butter that has accumulated in the pan. Reduce heat to 350 degrees and loosely cover bird with a large piece of aluminum foil; roast 30 minutes more. Baste again. Continue roasting, basting once an hour, until a meat thermometer registers 180 degrees in the leg and 170 degrees in the breast, about 3 hours. During the last half hour of roasting, place grated ginger in a small, double layer of cheesecloth; squeeze juice into a small saucepan. Add maple syrup and 1 tablespoon butter. Heat the mixture until the butter has melted and is bubbling. Remove the maple-syrup glaze from heat. Remove foil tent and cheesecloth from bird, and discard. Brush glaze over bird several times during last half hour. Remove turkey from the oven, and transfer to a carving board. Let rest 30 minutes before carving.

In a small bowl, combine the remaining 1 tablespoon butter with flour, and mix together until smooth; set aside. Pour pan drippings into a fat separator or glass measuring cup, and let stand 10 minutes. If using a fat separator, carefully return juices to pan; discard fat. If using a measuring cup, use a spoon to skim fat from top, and return juices to pan. Place the roasting pan on top of the stove over medium-high heat. Pour wine into the pan, and, using a wooden spoon, stir up any brown bits on bottom. Cook liquid until reduced by half, about 6 minutes. Add turkey stock, and cook until reduced again by half, about 7 minutes. Pass the gravy through a cheesecloth-lined sieve, and pour into a small saucepan. Whisk in the reserved butter-flour mixture until the butter has melted. Reduce heat to medium-low, and let gravy simmer until slightly thickened, about 8 minutes. Add red and green grapes to the gravy; serve gravy with turkey.
NOTE: I no longer stuff the bird, instead I mix some turkey broth into the stuffing to make it moist and place it in a casserole dish and bake alongside the turkey (but not for 3 hours) and cover, this seems to work better for me. I also place dried, fresh herbs or cut up oranges and lemons in the turkey cavity instead to infuse extra flavor.
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Fruit and Nut Stuffing.- A lovely variation for the traditional style which also makes a fabulous side dish anytime!

12 whole pitted prunes, halved
12 dried apricots, halved
1 cup dark raisins
1/2 cup dried currants
1/4 cup bourbon
4 tablespoons unsalted butter
2 tart cooking apples, unpeeled, cored, cut into 1/4-inch pieces
2 large onions, cut into 1/4-inch pieces
2 ribs celery, cut into 1/4-inch pieces
2 teaspoons vegetable oil
1 cup walnut pieces
2/3 cup whole macadamia nuts, unsalted
2/3 cup whole cashews, unsalted
4 (1-inch) day-old brioche, cut into 1-inch cubes
1 cup chicken broth
2 cups fresh cranberries
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 teaspoon finely chopped fresh parsley
3 large eggs, lightly beaten
Coarse salt and freshly ground pepper

Place prunes, apricots, raisins, and currants in a medium bowl; pour bourbon over fruit. Cover with plastic wrap, and soak overnight. Melt butter in a large skillet over moderate heat; add apples, onions, and celery. Cook, stirring occasionally, until onions are soft and celery is tender, about 10 minutes. Set aside. Heat 2 teaspoons vegetable oil in a skillet over medium heat; add nuts. Toast them, stirring constantly, until golden. Transfer sauteed onion mixture to a large bowl. Add brioche and broth; mix until incorporated. Add macerated fruit, toasted nuts, cranberries, cloves, cinnamon, ginger, cayenne, parsley, and eggs. Season with salt and pepper. Using 2 large spoons or your hands, gently mix stuffing until evenly blended. Set aside while turkey is prepared for roasting.
NOTE: To make it easier you could buy 2-3 bags of the dried fruit mix sold in stores and wing it, ok? Whatever you think is best and easiest or you have in your pantry..... Those bags also make a great hot fruit drink (add spirits) to welcome in the holidays!
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Butter-Pecan Sweet Potatoes.- Great flavor and crunch, you'll love these!

8 medium sweet potatoes (5 pounds)
2 tablespoons olive oil
Coarse salt
2 tablespoons butter, cut into small pieces
2 tablespoons light-brown sugar
1/3 cup pecan pieces
1/8 teaspoon cayenne pepper

Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25 to 30 minutes. Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.
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Lemon Brussels Sprout Strips.- A different way to serve these yet a great side dish, super easy and fast.

2 tablespoons olive oil
2 pounds Brussels sprouts, shredded with a knife or food processor
Coarse salt and ground pepper
2 tablespoons fresh lemon juice

In a large nonstick skillet, heat oil over medium-high, add brussels sprouts and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes. Remove from heat, and stir in lemon juice.
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Garlic Mashed Potatoes.- A favorite at our house any time of the year!

8 medium russet potatoes (about 4 pounds)
1 head peeled garlic cloves (about 15)
1-2 tbl olive oil
Coarse salt
1 1/2 cups milk or heavy cream or half and half (your choice)
1/2 cup butter (1 stick), cut into small pieces

Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt.

Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes. Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat. In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.
NOTE: OUR way: Cook the potatoes, but don't peel. If you want richer potatoes cook in chicken broth. Take head of garlic (yes, the whole one or TWO) and cut off the bottom part about 1/8 thick where the root was exposing the garlic sections, leave as is. Take a small piece of foil, put the olive oil there and sit the garlic head(s) on it and seal this little package up well. Bake in a 400 degree oven for 45-60 min or until the garlic is golden brown and very soft and comes out out of the garlic peels by itself. When the potatoes are done, drain and place them in the pot with the butter and some of the cream, salt and pepper (unless you used the broth which was already seasoned) and all the garlic and mash until almost smooth. I leave some chunks and garlic pieces around, more rustic and oh so good!)
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Real Green Bean Casserole.- Just like real Mac & Cheese, this is fabulous and good food.

6 tablespoons unsalted butter, plus more for dish
1 medium onion, cut into 1/4-inch dice
1 red bell pepper, seeded and cut into 1/2-inch dice
1 pound button mushrooms, stems trimmed, quartered
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds green beans, trimmed and cut into 2-inch pieces
6 tablespoons all-purpose flour
2 cups milk
1 pinch cayenne pepper
1 pinch grated nutmeg
1 cup grated Parmesan cheese
1/4 cup breadcrumbs
1/4 cup canola oil
4 shallots, cut crosswise into 1/4-inch rings

In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, and saute until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool. Prepare an ice bath: Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.

Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in cayenne, nutmeg, and the remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine. Butter a 9-by-13-inch glass or ceramic baking pan. Spread half the green-bean mixture over the bottom. Sprinkle on half the grated Parmesan, and spread with the remaining green beans. Combine the remaining Parmesan and the breadcrumbs, and sprinkle over casserole. Cover with foil, and refrigerate until just before serving.

Heat canola oil in a medium skillet over medium-high heat. Toss shallot rings with the remaining 2 tablespoons flour. Fry the shallots in batches, turning frequently, until golden brown. Transfer to paper towels to drain. Place in an airtight container, and set aside until ready to serve. Heat broiler, positioning rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbly and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Sprinkle fried shallots over top, and serve immediately.
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Cranberry Duff from New England.- Like an Upside-Down cake with surprising flavor!

1/2 cup unsalted butter, (1 stick), softened
1 1/2 cups fresh or frozen cranberries
1/3 cup pecans, toasted, coarsely chopped
1/3 cup plus 1/2 cup sugar
1 large egg
1/2 cup all-purpose flour
1/4 teaspoon salt

Preheat oven to 325 degrees. Butter bottom and halfway up sides of an 8-inch square glass baking dish using 2 tablespoons butter. Spread cranberries evenly over bottom of dish. Sprinkle pecans on top, then sprinkle with 1/3 cup sugar; set aside.

Melt remaining 6 tablespoons butter in a saucepan over medium-low heat; set aside. Put egg and the remaining 1/2 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about 1 minute. Reduce speed to medium-low; gradually beat in flour, and then salt. Pour in melted butter in a slow, steady stream, beating until smooth. Slowly pour batter into pan to cover cranberries. Bake until golden brown and a cake tester inserted in center comes out clean, about 45 minutes. Let cool on a wire rack 10 minutes. Run a knife around edge to loosen, and invert to unmold onto a serving platter. Serve warm with ice cream or at room temperature with whipped cream!
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Nut and Caramel Pie.- Here's a change from the usual Pecan Pie.... Great! Feel free to change the nuts around to what you like too!

All-purpose flour, for dusting
Pate Sucree
1 cup unsalted butter (2 sticks)
1 cup packed light-brown sugar
1/4 cup granulated sugar
3/4 cup honey
1/4 cup heavy cream
1 pound assorted mixed nuts, such as hazelnuts, pistachios, almonds, pecans, or cashews
1 teaspoon pure vanilla extract

Heat oven to 375 degrees. Have ready two 9-inch tart pans with removable bottoms. Cut out two 12-inch parchment circles, and set aside. Lightly flour a clean work surface. Roll out one disk of pate sucree to a 12-inch circle with a 1/4-inch thickness. Roll dough onto rolling pin, and unroll over one of the tart pans. Press pastry into place, being careful not to stretch dough; use a paring knife to trim any overhanging dough. Repeat with remaining disk pate sucree and tart pan. Chill both pans for 30 minutes.

Line pastry with parchment circles, and fill with pie weights or dried beans. Bake until pastry begins to take on color, about 25 minutes. Remove the parchment and weights; continue baking or until light golden brown all over, about 10 minutes. Transfer to wire racks to cool completely. Wrap in plastic; set aside until ready to use. Reduce oven to 325 degrees. Place butter, both sugars, honey, and heavy cream in a large saucepan set over high heat. Bring to a boil, stirring constantly. Boil 5 minutes. Stir in nuts and vanilla; remove pan from heat. Pour filling into reserved tart shells. Bake tarts on the center rack until the filling bubbles, 15 to 20 minutes. Transfer tarts to a wire rack to cool. Store in an airtight container up to 2 days.

Pate Sucree.- This is a great recipe for a great crust you can use in many recipes. A keeper!

2 1/2 cups all-purpose flour
3 tablespoons sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
2 large egg yolks
1/4 cup ice water
In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds.

In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
NOTE: If you don't have a food processor, simply cut the butter into the flour with a "cutter" or a couple of forks, don't worry.
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Above all else, especially during holidays or special occasions don't forget that enjoying them with friends and family comes first. The recipes don't matter if they stress you out or make you spend all your time in the kitchen instead of being with everyone else, so if you think you'd rather get your holiday meal at the A&P and have them prepare the whole thing, then great! Go ahead and do it, holidays shouldn't create more stress and strife, they should bring people together. If you want to have a pizza delivered on that date.... great too!

The "No rules" apply every day and should make preparing food fun, bring people together and be a creative outlet. If this doesn't sound like you, then change it around so it does, ok? Live free, love and be happy.
From our family to yours "Have a Happy Thanksgiving Everyone!!!!!".......

Ritorno a Venezia... infine! (Returning to Venice, finally!)

I don't know about you or anyone else, but for me there are certain places on this planet that contain something akin to "magnetism", "cellular memory" or "deja vu".... whatever you want to call it - but the instant you arrive for the first time you feel it deep down in your bones. I've felt this electric connection three times so far and it was so momentous that it was unforgettable, keeps drawing me and makes me return to these special places time and time again. One more than the others I must admit, and so I keep planning on ways to return and it saddens me when time passes and I'm not able to go back or stay longer each time.

The first time I noticed the attraction was in San Sebastian, Spain on a visit with friends, who on a dare decided to visit the gypsies and off we went to search out our "futures".... little did I know I would not only encounter this but would come face to face with my past as well. It was a most interesting and challenging trip to say the least and left me curious and to this day, with a desire to know more. A second time I experienced something like this in a cemetery in Paris, when looking for famous names brought me to a crypt that was all to familiar for me and where I knew where everything was and how to enter and what I would find inside. Another memorable trip you could say.

But more than any other the place that holds the most yearning for me; that calls me to back streets to search out little known places is Venice. Over the years this strong attraction has led me back to "la Serenisima" time and time again, only finding peace once I am walking the small alleyways that lead me to surprising finds along my adventures and I navigate the intricate walkways like a native, always knowing which street to take and what I will find at the end of my journey yet never stopping to visit the places touted about in the travel magazines nor going during high season, for I am not a tourist but a traveler. Most of the islands are well known now and I hop from one to the other easily and each one has it's own special charm. I can communicate well in Rome, but I can do this especially well in Venice even taking into account that a long lost dialect is still spoken there that is not actually Italian yet it's familiar.

I've scoured most of the islands on the lagoon, alone and with friends made there who have made me feel at home and who join me on my treks to see what will be the day's treasure hunt to uncover. There is Isla, my good friend and daughter to a restauranteur on Burano Island where I've stayed many times and who's "Nona" has called me her "tempo perso gran figlia" or long lost grandaughter where we have our "home base". The only directions she gave me to find her house was "the yellow one with the bicycle" and there it was, right where I knew it would be. She has shown me "her" Veneto and I've come to savor our time together, literally too, becoming familiar with the locals choice for eating establishments on all the islands as well as loving the markets where shopping is a ritual that's as old time itself both on the main island and on San Erasmus where the market gardens prosper and give us the very best fruit and vegetables anywhere on Earth. We've had many a picnic under the trees here sharing wonderful bounties with Maximo and Julio after they've helped us pick our favorites. Food just tastes better here. I also love zipping around on their small boats or even the vaporetos.

There are some "other" eating places here, I've even seen a McD's (OMG! I couldn't believe it) by San Marco and I've heard there was a Chinese restaurant on Canareggio but there's no way I'd go there. Here, Northern Italian is THE way to go and there are some special dishes that reign above the rest as far as the "Venezianos" are concerned:

In Spain, Tapas is the thing we all love. A "bite" of something delectable you can pop into your mouth and savor slowly, hoping from one place to another sampling the special ones as you go along your way.... In Venezia, they're called "Cichetti" usually served with an "ombra" or glass of wine (no cars here so all the wine is fine.... as long as you can swim I guess), eaten standing while conversing with the locals. Typical "cichetti's" are Mortadella with some cheese, a rice stuffed tomato (the tomato's here are fabulous, dark and red, meaty and sweet), a rice ball stuffed with an olive and deep fried, some fried prawns from the lagoon (a local delicacy), fried potato and ham, marinated seafood and the local herring or sardines, Cod is also King here. Cheap, wonderful food shared with warm, happy people.

Don't forget that Venice was the center of the Universe when their Empire was in full swing. This was the most sophisticated place on earth and all cultures came here to offer their wares, so the very best spices and favors of the world could be sampled on the prominent resident's tables. One of the most famous dishes that is now known the world over but hails from here is "Risotto" and their version, made a special way, is amazing and full of flavor and done with rich fish stock. Polenta is also from the area and served daily, made thick and laid on a wood board to "gel" then cut with a string in wedges to catch the rich sauce. There is only one type of pasta associated with this area and this is "bigoli" a thick spaghetti type but hollow inside, a hearty and heavy pasta favored in the region with a strong anchovy sauce I love!. Other favored dishes are the "fegato a la veneziana" (liver venetian style, cooked with melting onions to sweeten the bitter aftertaste of the meat), the "baccala Mantecato" or creamed cod is an important recipe here as are "seppie col nero" or squid in it's own ink (a personal favorite of mine, YUM!), "Sardee in Saor" which is sardines marinated with vinegar and flavored with raisins and pine nuts, and let's not forget fried "moeche" very small soft shell crabs fried and eaten whole and last but not least another favorite of mine (which I make on holidays) Mozzarella in Carrozza (Fried Mozzarella topped with an Anchovy Sauce, heavenly!)..... You'll find duck, artichokes, beans, chicory and all types of seafood, vegetables and fruit where the star is the food and bold flavors are a must.

Here's some ideas for you to try:

Bigoli alla Veneziana.- Flavorful sauce tossed onto hearty noodles, topped with parsley. Amazing!.........

1 pound bigoli or thick spaghetti
Salt to taste
10 small anchovies, packed in oil
2 large onions, finely sliced
Extra virgin olive oil
2 teaspoons capers (optional)
Freshly milled black pepper to taste
Italian Parsley, chopped and to taste

Cook bigoli in large amount of LIGHTLY salted water until done. Anchovies are salty and will season the dish. While bigoli are cooking, make sauce. Chop anchovies and pound them into a paste in a mortar and pestle. Saute onion in olive oil until it is golden and translucent, but not browned. Stir in anchovies and cook, stirring, to dissolve the anchovies. Add optional capers and season with pepper. Drain pasta and put into serving dish. Pour sauce over and serve at once.
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Sardee in Saor.- Sardines marinated in vinegar with raisins and pine nuts. Wonderful.....

Oil
2 pounds sardines, cleaned
Flour
Salt
2 pounds onions, thinly sliced
1/4 cup olive oil
3/4 cup white wine vinegar
1/4 cup white wine
2-3 bay leaf
1/3 cup raisins
1/3 cup toasted pinenuts

Heat 1/4 to 1/2 inch of oil in a large heavy skillet until it is hot enough that food sizzles when added to it. Lightly flour the sardines on both sides and fry in the hot oil until lightly browned, less than a minute per side. Using a slotted spatula, lift the sardines from the oil and drain on paper towels. Season with salt. Drain the oil from the skillet, but don't wipe it clean. Combine the onions and the olive oil in the skillet and cook over very low heat until the onions are very soft and just beginning to turn golden (not brown). This can take as long as an hour. Stir the onions from time to time, scraping the bottom of the pan to release any browned bits of sardine that are stuck there.
When the onions are soft and sweet, add the vinegar, white wine and bay leaf and increase the heat to medium. Cook until the liquid has reduced to a glaze. When you tip the pan to the side, there should be only a couple of tablespoons of liquid left. Remove the pan from the heat, discard the bay leaf, and stir in the raisins and pinenuts. Arrange 1 layer of sardines in the bottom of a small baking dish. Cover it with a thin layer of onions. Repeat with the remaining sardines and onions, pouring any liquid that's left in the pan over top. Cover with plastic wrap and refrigerate at least 2 days before serving.
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Frutti de mare Rizotto.- Rizotto cooked with a lovely seafood stock, a staple in Venice.

4-1/2 cups water
2 fish heads + shrimp skins
1 smal onion, cut in half
2 celery stalks with leaves
2 bay leaves
6 tablespoons olive oil
1 cup finely chopped shallots
1-1/2 cups arborio or carnaroli rice or medium-grain white rice
1/2 cup dry white wine
3/4 pound uncooked shrimp, peeled, deveined, and coarsely chopped (save skins, see above)
3/4 pound bay scallops
3 garlic cloves, minced
2 tablespoons finely chopped fresh flat-leaf parsley

Combine water and celery, onion, bay leaves and all fish parts in a medium saucepan. Bring to a simmer and cook about 45 min., cover partially, and keep warm over lowest heat. Check to insure you don't reduce too much. This is the liquid for the risotto and it should always be warm. Always!

Heat 3 tablespoons olive oil in a large heavy-bottomed saucepan over medium heat. Stir in shallots and saute until light golden, but not browned, about 4 minutes, stirring and watching carefully. This is known as the soffritto. Stir in rice and saute 2 minutes to toast the grains. Stir to be sure every last grain is toasted. Add wine and cook, stirring, until liquid is absorbed, about 2 minutes. Add 1 cup fish stock mixture to rice and simmer until liquid is absorbed, stirring of course. Continue cooking and adding fish stock, one ladleful at a time, or enough to see that the rice is always just covered by liquid. Stir constantly, and add more stock only when each ladleful of liquid has been absorbed. The rice should be tender but still slightly firm in center and mixture is creamy. Total cooking time will be about 18 to 22 minutes.

Heat remaining 3 tablespoons olive oil in a large heavy skillet over medium-high heat. Stir in shrimp, scallops and garlic and saute until shrimp and scallops are opaque in center, about 2-3 minutes. Do not overcook or the seafood will become rubbery. Cook until shrimp begin to get pink and STOP. Stir the seafood into rice and cook 3 minutes longer.

Season to taste with salt and pepper and stir in parsley. Transfer to serving bowl and serve.
NOTE: In the North you do not put Parmesan Cheese on Risotto. Never. (You can of course, but it won't be authentic.) Also, this is a dish you can't leave while cooking and is best served as soon as it's done, so stand there and KEEP STIRRING, this is what makes Risotto creamy and it's worth it. You can use this same procedure, varying the cooking liquid and add on as you like, different regions each have their specialties.
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I have Bigoli and the sardines done and have all the ingredients ready for the Risotto which we will have with the Squid in it's own ink. The aromas from my kitchen are amazing and everyone is waiting for me to finish the Risotto to sit down for dinner. Ah, anticipation is power! This will have to fill in for a trip to Veneto for the time being and hopefully some projects I've got in the works will allow me to visit my second home very soon and find the part of my soul that always remains there when I leave the islands............. I hope you will try & enjoy these!

Make Your Own Norman Rockwell Americana Memories......

While waiting on winter to get on with things and planning menu's and other holiday doings, it's always seemed to me that just because the temperatures are down we don't need to stop enjoying our favorite flavors.... duh! For those lucky people, like our friends in Merida, Yucatan (Hi Guys!) where the weather is balmy even in winter and have the luxury of ripe fruit year round, or the other tropical places that share this benefit..... but for most of us that will have weather that no longer permits this (you could go to Whole Foods, (one of my favorite food stores), and get imported fruits at a premium price I suppose), I will use good old frozen or even canned fruits us mere mortals can find at our local A&P......

If you've been following this blog at all then it will be no surprise to see that I generally include some baked goods.... can you tell I love to bake? There's just something about producing wonderful food from an oven that inspires me and while it doesn't all have to be in the dessert classification, the term "baking" usually means visualizations of rich sweets, right? Only one thing missing from my kitchen to make it absolutely perfect (well, maybe more than one...) and that would be a wood fire oven to cook almost everything.... maybe when I grow up (lol).

It came to me that there were so many different labels put on these fruit dishes that used to confuse me, I figured they did the same to you, so here's a simple explanation of what they mean. Makes for great visualizations and will jog your memory too! These are truly old fashioned in every sense and come with a long pedigree.....

1- COBBLER: Fruit topped with a crust and baked—as a fruit pot pie. Most cobblers have a thick biscuit crust, which can either be cut into rounds (“cobbles”) or left as a single layer.

2- CRISP: The fruit is sprinkled with a streusel-like mixture of butter, sugar, flour, and often oatmeal or nuts that has been rubbed together or pulsed in a food processor.

3- CRUMBLE: This is what Crisps are called in the UK.

4- BROWN BETTY: Similar to a crisp, but breadcrumbs are used, and they’re layered in with the fruit rather than scattered on top.

5- BUCKLE: The fruit is generally folded into (or sprinkled onto) cake batter and then covered with a topping similar to that found on a crisp; the cake batter will “buckle” as it bakes.

6- PANDOWDY: A deep-dish fruit dessert that originated in the hearth kitchen as a way to use up leftover bread dough on baking days. The thick crust, which would become as hard as a cracker, was then broken up and left to soak in the cooking juices. The end result was similar to a bread pudding. The pandowdy evolved with the times, and both biscuit and pie crusts were used. Up until the mid-20th century, apples were the only fruit and molasses the only sweetener used in pandowdies.

7-GRUNTS: This is a close cousin to a slump, is made by simmering barely sweetened dumplings in spiced fruits.

8- SLUMPS: It’s really a cobbler but it's made on the stovetop like dumplings, not baked. It’s easy. Even a novice can make a slump. And you don’t have to heat up your kitchen. You can make them on the grill or even out camping. The name refers to the way the dumplings "slump" during cooking - presumably the sound made by the fruit as it bubbles on the stove.

9- CRACKLES: Much like the crisps and betties I wrote about, summer fruit is sliced or peeled and placed into a buttered pan, sprinkled with sugar and then a mixture of flour, salt, sugar, cinnamon and butter, then baked and served warm with cream, custard or ice cream.

10- ROLY POLY: A fruit dumpling wrapped in a pudding bag and poached in simmering water. Popular in the South, it is found in Lettice Bryan's "The Kentucky Housewife" (1839), and Estelle Wilcox's "The New Dixie Cook-Book," (1889). Because it is cooked in a bag and called pudding, though it may be cakelike, it sounds to me as if it might have origins in England or Scotland, although Neal doesn't mention that specifically. Its fruit filling is rolled in dough, placed in the bag and then poached. In the South, the dough is sometimes fortified (with spirits) and the roly poly baked instead of poached.

11- STICKIES: From Appalachia comes a variation of biscuit dough that is kneaded and rolled on a floured surface, then spread with softened butter and sprinkled with cinnamon sugar, and then rolled up, jelly-roll fashion, and sliced and baked in a buttered pan with more cinnamon and sugar. Water is poured over the whole thing, and, when they are baked, a syrup forms in the pan to be spooned over the rolls. (doesn't that sound good?)

12- AWENDAW: One of the most delicious legacies of the native cuisine." A spoonbread named for a Native American Indian settlement near Charleston, S.C., the recipe was published as Owendaw Corn Bread in "The Carolina Housewife" by Sarah Rutledge in 1847. Made with cold grits and white cornmeal.

Phew! Who knew, right? I began with a couple and one led to another and so on and pretty soon a dozen appeared letting me know many more could be discovered if I continued on my scavenger hunt. The point is that all though these prime examples of "Americana" are of a bygone era, we should not just remember them but make them a part of our present day lives. They are all wonderful, classic, adaptable, economic and everyone loves them, so why don't we see more of them? I don't know, but I will be doing my part; got a crisp in the oven right now featuring apples and cranberries that is sure to be a hit when served hot over ice cream. YUM!

Here are some examples in case you feel like doing your part too:

Blueberry Bread Pudding with Blueberry Ginger Sauce.- A different take of an Old Classic taking advantage of the nutritional advantages that blueberry's give us, a great and tasty dish:

Blueberry-Ginger Sauce:
2 cups fresh or frozen blueberries
1/2 cups sugar
1 tbl crystallized ginger /1/2 tsp dried ginger / 1 tbl fresh grated ginger
1/4 cup water

Pudding:
1 1/2 cups sugar
4 large eggs
1 cup whipping cream
2 cups milk
1 tsp vanilla
1/2 tsp nutmeg
1 loaf challah bread, cut into 2-inch cubes (or any egg type bread)
1 cup fresh or frozen blueberries

For the sauce: Combine blueberries, sugar, ginger and water in a saucepan. Bring to a boil over medium-high heat then reduce heat to a simmer and cook 3 to 5 min or until sauce thickens.

For the pudding: Preheat oven to 375. Lightly grease a 13 x 9 baking pan. In a bowl, beat sugar and eggs at medium speed with an electric mixer until fluffy. Add whipping cream, milk, vanilla and nutmeg, beating until blended. Fold in bread cubes and blueberries. Pour into baking pan and let it rest for 5 min. Put in oven and bake 40 to 45 min. Remove from oven and allow to cool in pan 5 min before serving. Top with Blueberry Ginger Sauce and whipped cream, or ice cream.
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Peach or Mango Cobbler.- Beloved by my family and served at several of my restaurants to great acclaim, this very simple yet classic cobbler is so versatile, I've made it with all kinds of fruit combinations (fresh, canned or frozen) and it's amazing each and every time. You won't believe how easy and fantastic this one is, truly:

4 cups peeled, sliced peaches (whatever... if using canned, omit the syrup)
2 cups sugar, divided
1/2 cup water
8 tbl butter
1 1/2 cups self-rising flour
1 1/2 cups milk
Ground cinnamon, optional

Preheat oven to 350 degrees. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. This is for fresh fruit, if using canned, don't cook and use as is.

Put butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking by itself. Bake for 30 to 45 min. To serve, scoop onto a plate and serve with your choice of whipped cream or ice cream.
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Apple Brown Betty.- Another easy yet tasty comfort food recipe for you! This one is great if you add cranberries or switch around the fruit too:

4 medium apples, sliced
1 cup bread crumbs
3 tbl butter
1 tsp grated lemon or orange peel
1/2 cup sugar
1 tsp cinnamon
3 to 4 tbl fruit juice (maybe same kind as fruit used or experiment)

Mix bread crumbs, butter, lemon or orange peel, sugar, and cinnamon. Place half of the sliced apples in a buttered baking dish. Cover with half of the bread crumb mixture. Add remaining apple slices and cover with remaining crumb mixture. Moisten with fruit juice. Bake at 375 for 45 min. Serve hot or cold with cream, whipped topping, or ice cream.
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Fresh Fruit Crisp.- Easy and good, nutritious and rich in fiber. Makes in a snap and can use any fruits you like:

1 cup oats (quick or old fashioned), uncooked
1/4 cup firmly packed brown sugar
1/4 cup butter, melted
1/4 tsp cinnamon
1/4 cup firmly packed brown sugar
2 tbl flour
1/2 tsp cinnamon
1/4 cup water
6 cup apples, peaches or pears, plums, peeled and sliced

Heat oven to 350 degrees. Combine oats, brown sugar, butter and cinnamon; set aside. Combine remaining ingredients except fruit. Add fruit slices, tossing to coat. Spoon into 8 inch square glass baking dish. Top with oat mixture. Bake 40 to 45 min or until fruit is tender.
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Grandma's Stickie Recipe.- Not my grandma's but maybe yours.... This is the mountain version of Cinnamon Rolls kind of; no yeast but baking powder is used but you get the idea and makes a lovely treat. They were called "stickies" because that's what they do, stick to your hands in the most delicious way:

1 cup sifted all purpose flour
1 tsp baking powder
1/4 tsp salt
1/3 cup milk
1/4 cup butter plus 2 tbl of butter
1/4 cup of brown sugar packed firmly
1/2 cup of finely chopped nuts
3/4 tsp of cinnamon

Preheat oven to 425 degrees. Sift flour, baking powder and salt together. In mixing bowl add two tbl butter and work it into the flour mix using two knives, or forks or with your fingers until you have little floured lumps like peas. Mix in milk slowly with a fork. DON'T MIX TOO MUCH. Dump on lightly floured pastry cloth, sprinkle with flour and roll lightly into a rectangle until it is about 1/8 of inch thick. Spread 1/4 cup of butter over the surface (spreads easily if butter is very soft). Then sprinkle with brown sugar, nuts and cinnamon. Now, using both hands, roll dough tightly like a jelly roll, then tuck in the ends neatly. Cut off dough with a very sharp knife into one inch thick slices. Place a little bit apart on a greased cookie sheet. Bake for 12 - 15 min.
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I always enjoy finding old classic recipes people for the most part have forgotten about. Even though I specialize in the Mexican classics "long lost or fast disappearing" recipes (due to the great number of ingredients and labor intensive preparation daunt people from trying them), these are quick and easy so there's no reason to not make them; all countries have these and it's sad to see that new generations are not interested in these little "gems" (except maybe in certain "pockets" of Americana), yet people like me are amazed and delighted when we run into them, resurrecting them in our home kitchens and introducing them to a new generation who might then make them family favorites again. So go ahead and make a classic at home this season and maybe you can relive a piece of the past and make it your present and part your family's future.....

I'd forgotten all about Ham..... but it's a nice touch.....

I have to admit we're not big Ham fans. That's the truth. You'll never find one of those spiral sliced hams or big pieces of leg on our holiday tables.... it's just not the way we roll. We're more the Peking Duck, Beef Wellington, Szechuan Buffet kind of folks, that's just who we are - BUT.... this week, while perusing our local market food ads I happened to see that the Cook's Bone-In City Hams had been discounted to .99 cents a pound! That's worth noting for anyone..... and that's how we became the proud owners of a 9 pound (yikes!) piece of Hickory Smoked Prime piece of piggie heaven!

It did change my menu selections all of a sudden, it is a big piece of meat after all, but I could visualize juicy ham sammy's, scrambled eggs and ham, Eggs Benedict and last but not least - beans, lentils and favada cooked with the rinds this pig extremity would flavor to everyone's delight! YUM! and so, our culinary horizon was extended on this Thursday evening to become the centerpiece of what could very well be, a holiday menu par excellence.... Voila!

My homework began in earnest if I was to convince my finicky troupe that the evening's "vittle's" would be out of the ordinary and not just hillbilly grub (we love mountain man food!)..... and after a while of pouring over my recipes I was finally ready to get to work.... Here's the full menu:

One and Only City Ham.- Don't give up on ham until you've tried this version. Or, if you're a Ham lover then you have to try this and add to your repertoire, it's a keeper. Give yourself enough time for this since it does take a while, but worth the wait!

1 city style (brined) ham, hock end
1/4 cup brown mustard or deli mustard
2 cups dark brown sugar
1-oz bourbon (poured into a spray bottle)
2 cups crushed ginger snap cookies

Heat oven to 250 degrees F. Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. (If you're using a paring knife, be careful to only cut through the skin and first few layers of fat). Rotate the ham after each cut so that the scores are no more than 2-inches across. Once you've made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. The aim is to create a diamond pattern all over the ham. (Don't worry too much about precision here.)

Make a tent with heavy duty foil over the ham, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F. (Depending on the size, could be 2 hours for small (ours). Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them. (save these for beans, soup, etc.!!!!) Heat oven to 350 degrees F. Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean paint brush (clean as in never-touched paint). Sprinkle on brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can. Insert the thermometer (don't use the old hole) and return to the oven (uncovered). Cook until interior temperature reaches 140 degrees F, approximately 1 hour. Let the roast rest for 1/2 hour before carving.
Note: A city ham is basically any brined ham (with liquid) that's packed in a plastic bag, held in a refrigerated case and marked "ready to cook", "partially cooked" or "ready to serve". Better city hams are also labeled "ham in natural juices". Looks like a triangle or leg with a piece cut off.....
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You're going to be waiting on the ham anyway, so why not make some extra special side dishes that will elevate your meal to a higher plane?

Spinach and Herb Souffle.- Don't be afraid of this, it's easy, just follow the steps and keep telling yourself "this is going to be sooo worth it...". This is the type of dish that you love and you're always sorry you didn't make more.....

5 tbl unsalted butter, softened
1/3 cup plus 1 tbl freshly grated Parmesan cheese
2 green onions, green parts only, minced
1 cup cooked spinach, drained, or 1 package frozen spinach, thawed
1 tbl finely chopped fresh parsley
2 tbl finely chopped fresh basil
1 tbl fresh thyme leaves
Kosher salt and freshly ground pepper
1 cup whole milk
3 tbl all-purpose flour
Dash of hot sauce
4 large egg yolks
5 large egg whites, cold

Preheat oven to 375 degrees. Butter a 1 1/2-quart souffle dish or 6 ramekins and sprinkle with 1 tbl of the Parmesan cheese on the inside. Set aside.

In a medium skillet, melt 1 tbl of the butter over medium heat. Add the green onions and saute until wilted. Add the spinach, herbs, and a pinch each of salt and pepper. Cook, stirring frequently, until the moisture evaporates. Remove from the heat and reserve.

In a small saucepan heat the milk over medium heat until small bubbles form around the edges. In a medium saucepan, melt the remaining 3 tbl of butter over medium-high heat. Stir in the flour and whisk until a smooth paste forms, about 2 min. Do not allow the flour to brown. Whisk in the hot milk, a pinch of salt, and a dash of hot sauce. Cook, stirring, until the mixture boils and thickens, about 2 min (I use a whisk). Remove from the heat and beat in the egg yolks one at a time. Fold in the spinach mixture and stir in all but 1 tbl of the remaining Parmesan cheese.

Put egg whites and a pinch of salt in the bowl of an electric mixer (make sure it's dry). Beat until stiff peaks form. Stir a large spoonful of the egg whites into the spinach mixture to lighten it, then fold in the remaining egg whites just until combined. Spoon the mixture into the prepared souffle mold or ramekins. Sprinkle the top with the remaining cheese. Bake until puffed and golden, about 30 to 35 min for the large souffle or 15 to 20 min for the small ones. Serve immediately.
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Grown Up Macaroni and Cheese.- Who says you can't have Mac & Cheese? When this is done pulling out all the stops, it becomes more than just comfort food - it's heavenly and everyone will love it!

4 ounces thick-sliced bacon
Vegetable oil
Kosher salt
2 cups elbow macaroni or cavatappi
1 1/2 cups milk
2 tbl unsalted butter
2 tbl all-purpose flour
4 oz Gruyere cheese, grated
3 oz extra-sharp Cheddar, grated
2 oz blue cheese, such as Roquefort, crumbled
1/4 tsp freshly ground black pepper
Pinch nutmeg
2 slices white sandwich bread, crusts removed
2 tbl freshly chopped basil leaves

Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 min, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 min, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 tsp salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into buttered baking dish. Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 min, or until the sauce is bubbly and the macaroni is browned on the top. Note: I change everything on this recipe: the pasta, the cheeses, the bacon (I use ham, pancetta, prosciutto) and it's always wonderful!
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Here's a little appetizer you can get everyone going with. Hot Artichoke and Spinach Dip: I'll guarantee it's great, but you better have dinner nearly done or you'll drive everyone crazy once they have a taste!

1 cup thawed, chopped frozen spinach (or fresh)
1 1/2 cups thawed, chopped frozen artichoke hearts (I use marinated in a jar)
1 package cream cheese
1/4 cup sour cream (or add more...)
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 tsp red pepper flakes
1/4 tsp salt
1/4 tsp garlic powder

Boil spinach and artichokes in 1 cup of water until tender and drain (if using from a jar, just discard liquid or save marinade for salad dressing). Discard liquid. Heat cream cheese in microwave for 1 min or until hot and soft. Stir in rest of ingredients and serve hot.
Note: Use toasted bread, crackers, veggies.... works on all!
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Well, as I sit here watching the ham rest after being in the oven for a while..... got the side dishes all ready (the souffle is in the oven), bread is toasting in the oven too so we can have the dip first. One of the reasons I like these types of menu's is that you can cook it all in the same oven, sure- at different intervals while you watch things develop, but it's a pretty efficient use of energy, don't you think? Oven bake the whole thing and as things get done, you just let them rest on top of the stove while the table is set and everything is readied for serving. As with all meat dishes that are oven baked, most foods "develop" while resting after coming out of the oven (except for souffles that is....) and their flavors get even better while meats need some time (at least 15-30 min) so their juices go back into the center and remain there keeping the meat juicy and wonderful for you, so don't despair and cut meats too soon, ok? It's all worth the wait..... Uh oh, there goes my timer, now we can start to carve the piggy.... Yum!

Holidays.... They're coming up and here are some ideas....

Are you already thinking ahead to Thanksgiving? Planning on the usual tried-and-true recipes from year's past or do you want to kick it up some and serve something new? Or how about adding some new side dishes to your everyday meals? I like variety all the time so I'm always on the hunt for versions of favorites that will let me surprise my family and not let me fall into a rut (we all know how easy it is to fall into those, huh?)

This time of year we also have different vegetables and ingredients to choose from we might not ordinarily have and so changes are in order that way too. Out come the root vegetables and heavier fare, mostly due to the cold weather which calls for heartier and heavier fare, yet for those that live in warm weather the holidays doesn't have to mean giving up old favorites either.

I do understand that winter fare is associated with baking, heavy meats and hot dishes for the most part and those of us that will have a cold winter can appreciate the warming aspect that cooking these meals signify. You come in from the cold and you're greeted with great aromas of savory foods and tempting baked goods, YUM! But I also remember friends from Merida with full outdoor kitchens that can still have old favorites without heating up the house. I didn't have the outdoor kitchen but I did have plenty of windows all around that would let me have marathon bake sessions without making the house hotter (Ricardo would go nuts if it got any hotter!)....

I am looking forward to holiday meals, planning menu's and getting together to talk about what we'd all like to have, and whether old classics are selected or we decide to create new memories, the anticipation associated with all this is what will make for a memorable season, don't you think? Putting up some chutneys and curries to have on hand and ready for last minute snacks, making some old fashioned jams and candies, holiday cookies we've always loved and special drinks we only bring out on the holidays will make it a special time for all.

My family is not big on turkey, yet due to the availability and economy this represents, it's always a part of the holidays but with a twist: a spicy filling, marinated, brined, sauced up so it's not "just turkey"..... Let's look at some options you might care to incorporate into your winter season and give it even more flair!

Italian Timballo.- This creamy, rich casserole can be a side dish or vegetarian main meal, in either case you'll love the flavor:

1/2 cup cream cheese
1/2 cup ricotta cheese
1 1/4 cup milk
3 large eggs
1/2 cup golden raisins, soaked in warm water for 15 minutes to plump
1/4 tsp ground cardamon
Kosher salt, to taste
Freshly ground organic black pepper, to taste
1/2 pound spinach, blanched in salted water and well drained
1/2 pound penne pasta, cooked just al dente, drained
1 tbl sweet butter
2 tbl dried breadcrumbs

Preheat oven to 350 degrees F. Combine cream cheese, ricotta, milk, eggs, plumped raisins, and spices in a large bowl, and whisk them together until smooth. Finely chop drained spinach; add it to the bowl. Add the cooked pasta to the egg mixture; combine well. Butter a loaf pan and coat well with breadcrumbs. Pour the filling in the baking dish and bake for about 1 hour, or until puffed and brown on top. Remove from the oven and unmold on a serving platter, slice, and serve. Reheats very well in the oven, sliced, as leftovers.
Note: You can use low-fat, organic versions of all ingredients without changing the results too!
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Roasted Garlic Squash with Crispy Sage Butter.- The flavor is amazing but you won't believe the aroma from this!

1/2 cup peeled garlic cloves
4 tsp extra-virgin olive oil
1(3-pound)butternut squash, peeled, seeded, and cut into 3x1-inch chunks
1 tsp kosher salt
1/4 tsp freshly ground pepper
5 tbl unsalted butter
24 fresh sage leaves

Heat oven to 400 degrees F. Toss garlic with 1 tsp of the oil; wrap in a foil packet. Put squash on a rimmed baking sheet and toss with remaining oil, salt, and pepper. Place squash and garlic packet in oven; roast squash 1 hour, turning pieces several times, or until browned and tender. Roast garlic packet 45 min or until cloves are tender and soft (I do an hour). Five minutes before the squash is done, melt butter in a large nonstick skillet over medium heat. Add sage leaves and cook 2 to 3 minutes, until butter is lightly browned and smells nutty and sage leaves start to crisp. Remove the skillet from heat; transfer sage leaves with a slotted spoon to a paper towel; reserve the brown butter. Transfer roasted squash and garlic cloves to a large serving bowl. Drizzle with browned butter. Top with crispy sage leaves.
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A New Green Bean Casserole.- I love green beans but we can do without that soup can, right? Here's a real keeper....

3 pounds green beans, trimmed and cut in half
4 large shallots
4 large tbl olive oil
1 1/2 cup coarse fresh bread crumbs
10 fresh thyme leaves, chopped
Salt and pepper
3 cup lowfat 1% milk
3 tbl margarine or butter
1/4 cup all-purpose flour
1/8 tsp freshly ground nutmeg
1/2 cup freshly grated Parmesan cheese
1/2 cup sliced almonds (optional)

Preheat oven to 350 degrees F. Heat covered 8-quart saucepot of salted water to boiling on high. Add beans and cook, uncovered, 6 minutes or until bright green and just tender. Drain well and transfer to shallow 3-quart glass or ceramic baking dish. Meanwhile, finely chop 2 shallots. Thinly slice remaining shallots; set aside. In 12-in. skillet, heat oil on medium until hot. Add chopped shallots and cook 4 to 7 minutes or until browned and tender, stirring occasionally. Add bread crumbs and cook 2 minutes or until dry and golden, stirring. Transfer mixture to large bowl. Stir in thyme, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. In microwave-safe measuring cup, microwave milk on High 4 minutes or until milk is warm. Meanwhile, in same 12-in. skillet, melt margarine on medium. Add sliced shallots and cook 5 minutes or until golden brown and tender, stirring occasionally. Add flour and cook 2 minutes, stirring. Gradually pour milk into flour mixture in slow, steady stream, stirring constantly; heat to boiling, stirring. Stir 2 minutes longer or until thickened (mixture should have the consistency of heavy cream). Stir in nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Pour sauce over green beans; gently stir until green beans are evenly coated. Stir Parmesan cheese into bread crumb mixture; spread evenly over green bean mixture in casserole. Bake casserole 30 minutes or until bread crumbs are golden brown and sauce is bubbling. Top with the almonds.
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Root Vegetable Gratin.- You'll love this great dish, it's perfect for any roasted meats or have by itself. If you use beets in this, the color in this dish is simply amazing!

3 pound assorted root vegetables, peeled and cut into 1/8-inch-thick slices
(See notes below)
3 tbl extra-virgin olive oil
1 cup thinly sliced shallots
1 1/3 cup low-fat milk
3 tbl all-purpose flour
1 1/2 cup finely shredded Gruyère cheese
1 tbl chopped fresh thyme or 1 teaspoon dried
1/2 tsp salt
1/4 tsp freshly ground pepper
1 cup fresh whole-wheat breadcrumbs

Preheat oven to 400 degrees. Coat a 9-by-13-inch dish with cooking spray.If using parsnips, quarter lengthwise and remove the woody core before cutting into 1/8-inch thick slices. Cook vegetables in a large pot of boiling water until barely tender, about 5 minutes. Drain. Heat 2 tablespoons oil in a medium saucepan over medium heat. Add shallots and cook, stirring occasionally, until light brown, 3 to 4 minutes. Add 1 cup milk and bring to a simmer. Combine flour and the remaining 1/3 cup milk in a small bowl to make a smooth paste; stir into the hot milk and cook, whisking constantly, until the sauce bubbles and thickens, 1 to 2 minutes. Remove from the heat. Stir in 3/4 cup cheese, thyme, salt and pepper. Combine breadcrumbs, the remaining 3/4 cup cheese and 1 tablespoon oil in a bowl. Layer the vegetable slices in the prepared baking dish. Pour the cheese sauce over the top and top with the breadcrumb mixture. Bake the gratin until it is bubbling and the top is golden, 30 to 40 minutes. Let cool for 10 minutes before serving.
Notes: Beets, carrots and parsnips are easily peeled with a vegetable peeler, but for tougher-skinned roots like celeriac, rutabaga and turnips, removing the peel with a knife can be easier. Cut off one end of the root to create a flat surface to keep it steady on the cutting board. Follow the contour of the vegetable with your knife. If you use a vegetable peeler on the tougher roots, peel around each vegetable at least three times to ensure all the fibrous skin has been removed.
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Brussel Sprouts Two Ways.- Lovely little heads of sprouts with two tasty presentations..Mmm!

Salt and pepper
3 (10 ounces each) Brussels sprouts or 3 pounds fresh, cleaned
1 tbl olive oil
2 ounces pancetta, chopped
1 tsp chopped fresh rosemary
1/4 cup pine nuts (pignoli), toasted

In covered 5- to 6-quart saucepot, heat 3 quarts water and 1 teaspoon salt to boiling on high. Meanwhile, pull off any yellow or wilted leaves from Brussels sprouts; trim stem ends. Cut each sprout in half. Add Brussels sprouts to boiling water and cook, uncovered, 5 minutes. Drain. Plunge Brussels sprouts into large bowl filled with ice water to chill quickly. Drain well. If not continuing with recipe right away, place sprouts in plastic storage bags and refrigerate until ready to use. In 12-inch skillet, heat oil on medium until hot. Add pancetta and cook 2 to 3 minutes or until beginning to brown. Stir in rosemary and cook 1 minute. To mixture in skillet, add Brussels sprouts and 1/2 teaspoon each salt and freshly ground black pepper, and cook on medium-high 5 minutes or until heated through, stirring frequently. Add pine nuts; toss to combine.

To make Brussels Sprouts with Brown Butter and Chestnuts: Prepare Brussels sprouts as above in steps 1 and 2. In step 3, omit olive oil, pancetta, and rosemary; melt 2 tablespoons butter (no substitutions) in skillet on medium. Add 1 small onion, finely chopped, and cook until translucent, about 4 minutes, stirring frequently. Add 1 1/2 cups coarsely chopped roasted, peeled chestnuts (from about 1 pound chestnuts), or 1 jar roasted chestnuts, chopped, and cook 5 minutes longer or until butter just begins to brown, stirring occasionally. Complete recipe as in step 4, substituting 1/4 cup chopped fresh parsley and 2 teaspoons fresh lemon juice for pine nuts.

To make Brussels Sprouts with Lemon and Chives: Prepare Brussels sprouts as above in steps 1 and 2. In step 3, omit pancetta and rosemary. Heat oil on medium-high until hot. Complete recipe as in step 4, substituting 1/4 cup snipped fresh chives and 1 teaspoon grated fresh lemon peel for pine nuts.
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Creamed Spinach and Parsnips.- A lovely, warming dish.... just perfect!

4 tbl unsalted butter<
2 tbl vegetable oil
2 pound small parsnips, cut into 3/4-inch pieces
2 large shallots, thinly sliced
1 cup turkey stock or canned low-sodium broth
1 tsp chopped thyme
Salt and freshly ground pepper
1 1/4 pound baby spinach
2 tbl all-purpose flour
2 cup half-and-half or whole milk
1/2 tsp freshly grated nutmeg

In a large, deep skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover, and simmer over low heat until the parsnips are tender, about 8 minutes.Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips. In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the half-and-half and nutmeg, season with salt and pepper, and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.
Note: If you've never had French Fried Parsnips, do try them (make just like french fries) they're fabulous!
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These Corn Husk Candles are votives simply covered with corn husks (you can paint them too if you want) and tied with ribbon! (you can use some tape to secure if needed)..... Put them all over your holiday table and let their glow envelop your celebration..... very nice!
I'm doing my homework for great party appetizers and buffet ideas that will make any holiday celebration fun, tasty and a snap! No sense in getting together and being stuck in the kitchen, right? Fast, economical and fantastic ideas that anyone can make!
Now more than ever, friends and family become more important and holiday time is the perfect occasion to reinforce this.... so let's plan on having a great Holiday Season! Talk soon.....

Breakfast for Dinner..... A very cool idea!....

As sometimes happens, a lot more often than it used to I must admit, time gets away from us and we find ourselves with a hungry family and no time for an elaborate or time consuming meal. You all know how I like to spend hours getting dinner ready, right? But now that I'm back on the rat treadmill that kind of time is becoming harder to come by and I wind up looking around for something quick, nutritious yet still fabulous!

With my picky family (you have no idea how discriminating they are...) whatever I serve has to be A+ even if it's a simple provincial Mexican meal.... just because it's rustic and humble does not mean it can't be amazing, right? So I strive to maintain the WOW factor along with economy and practicality for every day meals. Boring is not in my repertoire nor is "that again?" type of dishes, so I do lots of homework and pay attention to how to cut recipes down to their simplest form while still insuring that the "essence" and flavor of the original remain, after all, if it isn't fabulous it's not worth eating..... Plus, my guys are the allergic type so I must watch out for chemicals and preservatives that can cause problems too, so fresh ingredients are a must.

Here are some tried-and-true ideas you can adapt or adopt that will serve you well. So what if they might be considered "breakfast offerings", there's no rules in the kitchen- you'll see how well they come to the rescue and give you a lovely evening meal or midnight snack. Here we go!

A Variation on a Theme. Stacked Eggs.- Similar to Eggs Benedict yet a more practical version, you'll be able to see how versatile these are too:

1 cup sushi rice (or use leftover rice you have)
1 scallion, trimmed and cut diagonally very thin
3 tbl butter
8 slices Canadian bacon (6 to 8 oz total) or any meat you prefer
4 large eggs

If making rice: Rinse rice in a large fine-mesh sieve under cold running water, then drain well, tapping sieve. Combine rice, 1 1/4 cups water, and 1/4 tsp salt in a heavy saucepan and bring to a boil. Reduce heat to low and cook, covered, 15 min. Remove from heat and let stand, covered, 10 min. If using leftover rice then proceed with the rest of the recipe.

While rice is standing. Stir rice from bottom to top. Lightly butter a 1-cup measure. Firmly pack enough rice in measure with a rubber spatula to fill measure halfway. (If spatula becomes sticky, dip in water.) Invert measure onto a buttered plate, then tap measure to unmold rice. Repeat with remaining rice, rebuttering measure each time, to make 4 cakes total. Chill disks, uncovered, at least 15 min. Heat 1 tbl butter in a nonstick skillet over moderately low heat until foam subsides. Add rice cakes and cook, rotating each for even browning, until undersides are pale golden, about 8 to 10 min, then turn cakes over and add 1/2 tbl butter to skillet, swirling to melt butter. Cook, rotating each cake once, until golden, about 5 min more, and transfer to plates. Increase heat to high, add 1/2 tbl butter to skillet, then brown bacon (or meat), turning over once, about 2 min total. Place 2 slices bacon on each rice cake. Wipe out skillet with a paper towel and heat remaining tbl butter over moderately high heat until foam subsides. Crack eggs one by one into skillet. Sprinkle with salt and pepper and fry until whites are cooked and yolks begin to set. Place 1 egg on each rice cake stack and sprinkle with scallion.
Notes: Rice cakes can be shaped 1 day ahead and chilled, loosely covered after 15 min. Any type meat (or leftover cold cuts) can be used too and the eggs don't have to be fried either. Also, if you have any sauce or salsa you like, you can top with this and add cheese, etc.
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Deep Fried Poached Eggs with Serrano Ham and Creamed Veggies.- Change Eggs Florentine into something crunchy and delicious! You'll love this!

1 cup heavy cream
1/2 cup plus 2 tsp all-purpose flour
2 tbl finely chopped shallot
1 tbl butter
1 package frozen chopped spinach, thawed and squeezed dry
1/8 tsp freshly grated nutmeg
1/8 tsp salt
1/2 tsp black pepper
1 1/2 cups coarse fresh bread crumbs (from firm white bread)
4 poached large eggs
3 oz thinly sliced serrano ham or prosciutto
7 to 8 cups vegetable oil
1 large egg, lightly beaten with 1/4 tsp water

Whisk together cream and 2 tsp flour in a small bowl until just combined. Cook shallot in butter in a heavy skillet over moderately low heat, stirring occasionally, until shallot is softened, about 3 min. Add spinach, nutmeg, salt, and pepper and cook, stirring constantly, until excess liquid is evaporated, about 2 min. Stir cream mixture, then add to spinach and cook, stirring occasionally, until cream is slightly thickened, about 2 min. Remove from heat. Stir together bread crumbs, salt and pepper in a shallow bowl. Spread remaining 1/2 cup flour on a plate and set aside for dredging. Gently blot any water from top of poached eggs with paper towels, then sprinkle with salt and pepper. Carefully dredge 1 poached egg in flour, dusting off excess. Transfer to beaten egg, spooning to coat completely, then transfer with a slotted spoon to bread crumbs, letting excess egg drip off. Coat with crumbs and transfer to a plate. Repeat with remaining poached eggs, 1 at a time. Cut sliced ham crosswise into 1/4-inch-wide strips. Heat 1 1/2 inches oil in a heavy saucepan (about 1 1/2 inches deep) over high heat until deep-fat thermometer registers 375°F. Fry ham in oil, stirring occasionally with a clean slotted spoon to separate strips, until crisp, 15 to 20 seconds. Transfer ham to paper towels to drain. Return frying oil to 375°F. Lower 2 eggs (1 at a time on slotted spoon) into hot oil and fry until golden brown, 15 to 20 seconds. Transfer fried eggs to paper towels to drain. Repeat with remaining 2 eggs. Reheat spinach over low heat, stirring constantly and adding more cream or water to loosen mixture if necessary, about 1 min. Divide creamed spinach among 4 plates, then top with poached eggs and ham.
Note: You can use chard, Kale or whatever you like for the veggie; poach the eggs in advance and keep in the fridge to save time and makes them easier to handle too; doesn't have to be ham, any meat could do as long as cut fine, think of other possibilities too.
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Artichoke Pancakes with Goat Cheese.- Wonderful..... we love them! Imagine the flavors!

3 fresh, frozen, or canned artichoke hearts
2 lemons, cut in half
3 large eggs
1/4 cup water
1/3 cup all purpose flour
1 tsp kosher salt
1/2 tsp black pepper
2 large egg whites
1 tbl olive oil
3 tbl crumbled goat cheese
1 tbl sour cream

Fill a large bowl with ice water. If using fresh artichokes: To prepare artichoke bottoms, slice off the stems of the artichokes and remove any tough outer leaves. Place them in a large non-aluminum pot and cover them with cold water. Squeeze the lemons into the pot, add the juice and the lemon halves to the pot, and bring to a boil over high heat. Reduce the heat to a medium and cook until the artichokes are tender, about 25 min. Use the tines of a fork to check for tenderness. Place the artichokes in the ice water. When they are cool enough to handle, drain and remove the leaves and the fuzzy chokes. Trim off the edges of the bottoms.

Preheat the oven to 350 degrees. Place the artichoke bottoms, eggs, and water in a blender or a food processor fitted with a steel blade and blend until creamy. Pour into a mixing bowl, add the flour, salt, and pepper, and combine until the mixture forms a thick paste. Whip the egg whites in a steel bowl until they hold stiff peaks. Gently fold into the artichoke mixture.Place a cast-iron skillet over medium-high heat and when it is hot, add the oil. Drop dollops of batter (about 2 tbl per pancake), a few at a time, into the hot oil. When the edges begin to stiffen, turn the pancakes over and cook until lightly golden, abut 2 min. Place the pancakes on an oven proof plate. Combine the goat cheese and sour cream in a small mixing bowl. Top each pancake with a large dollop of the goat cheese mixture and place in the oven until the cheese just begins to melt, about 2 min.
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Left over mashed potatoes? Make Hash Browns instead!.... Can't beat them for taste and texture!

2 cups mashed potatoes
1 egg, beaten
1 onion, finely diced (optional)
1/4 cup chives, chopped (optional)
1/2 tsp salt
1/4 tsp ground black pepper
2 tbl olive oil
1/2 cup sour cream (optional)
caviar (optional)

Beat the egg in a small bowl. In a medium bowl, mix together egg and onion with mashed potatoes. Add salt and pepper as you desire.

At a medium setting, heat olive oil in a medium size frying pan. Scoop the potato mixutre into the frying pan in 4 inch circles, pat with a spatula to flatten the mounds to approximately 1/2 to 1 inch thick. Cook until bottom is browned. Flip the patty over and brown the other side.
Note: Adding chives gives them a great taste and if you want to fancy them up, top with the sour cream and a touch of caviar.... Wow..Mmmm
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Huevos Rancheros.- One of my favorites and if you have any leftover salsa in the fridge, only takes a moment.

8 eggs
4 tortillas (corn or flour)
1/2 onion, chopped
2-3 garlic cloves, pressed or chopped fine
2 whole tomatoes, chopped
1/4 cup chicken stock
1/4 cup cilantro leaves, chopped
1-2 Serrano or Jalapeno Peppers, deveined and chopped fine
salt and pepper to taste
oil for frying
Cotija Cheese, grated
4 slices ham, turkey or whatever (optional)
1/2 cup refried beans (optional)
Mexican Cream or Sour Cream

If you have salsa leftover, add a little water and heat up in a pan until bubbly and turn off heat. Heat the beans and meat, if using. Reserve. If not then in a frypan, put 1 tbl oil and heat, add the garlic & onion and stir for 1-2 min. Add the tomato, peppers and stir. Add the chicken stock and bring to a boil, lower heat and simmer until it all comes together and then add salt & pepper and taste to adjust seasonings. Reserve.
In a pan with a little oil in it, fry the tortillas so they become soft yet don't let them harden. Put 1 or 2 tortillas in each plate. Spread beans on each tortilla lightly and then put the meat on top of this (if using). Add a little more oil to the pan and put 2 eggs and fry to your taste. When they are cooked, put them on top of the meat or tortillas. Go ahead and get all the plates to this point, when they are ready, add the cilantro to the sauce and divide among the plates by topping the eggs with the salsa. Grate the cheese on top of all, a dollop of crema or sour cream and sprinkle with more cilantro. Serve.
Note: These can be done with any type of sauce: green, red, mole, etc. and you could even use bottled (Eek!) sauce too.
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Of course you can always serve Chilaquiles (Yum!), Enchiladas, Mexican Pizzas, Potatoes with Chorizo, leftovers make great taco, tostada and burrito fillings too. A Torta Espanola is great as are Omelettes, Crepes, Stratas and so many other dishes we usually associate with breakfast that the list would be endless..... Besides, consider that a lighter dinner is healthy and would probably help anyone's diet and if you add the fact that these dishes would be great for your budget, well..... you see what I mean? Kids love breakfast for dinner and everyone finds this to be comforting and "homey", what more could you ask for, right? So serve these anytime and give everyone a treat while giving yourself a break.... Great! I've got some leftover Menudo that we will be having for dinner, nothing light about this at all, but great tasting for sure! Lol....

Hello to Fall Weather..... Comfort Foods are Calling!....

I don't know about your "neck of the woods" but for us fall weather (even winter!...) temperatures rolled into the Valley with gusto!.... A twenty percent drop from one day to another is rather drastic yet such is life in the high desert. Almost hurricane strength winds came down from the Pacific Northwest bringing cold & snow to several states yet since we didn't have any rain in the forecast, no snow (although we did get snow on Oct 6th up on Mt. Charleston...), it was cold enough for the white stuff but we'll get some once the rains show up. Bad hair day for all!....

Brought out the goose down comforters for everyone, so warm and toasty- the fluff factor delights Kitty who loves to take a nap at the end of my bed even though her little house has lamb's wool. This kind of weather always makes me thing of comfort foods of all types: baking is first on the list of course, heavier fare that conserves heat and fills you up with solid sustenance. Casseroles and all types of oven delights- plus being pretty practical since some of these are truly one-dish-wonders.

Coming in from the cold, there's nothing better than being welcomed by wonderful aromas from your kitchen recalling fond memories of home and hearth. But then I love the cold, the snow, the red cheeked children coming inside, clothes wet from playing in the snow, looking forward to a cup of hot chocolate with marshmallows and a hearty soup. Fond memories of our time in Idyllwild, CA come to mind and make us wish we were still there (right, Karina?....) in that picture postcard perfect little mountain hamlet where we had the only health food store / vegetarian Mexican Cafe in town which became the check-in place for the "townies".....

Anyway, Vegas is definitely not Idyllwild yet it will offer us a chance to create some great times here too. I'm already thinking up some memorable holiday foods and planning on re-visiting some fabulous food stores (one of THE great things about Las Vegas is the availability of almost anything! YAY!).... yet I am firm on keeping it within our budget. Haven't settled on the themes for our holiday celebrations yet, guess we'll have to have a family conference on this and get everyone's suggestions (this could be challenging since my guys are quite spoiled and used to being impressed....) and then go from there.

But for now the plan is much simpler and I've found some comforting yet amazing casseroles to choose from, maybe I can inspire you to try some of these and add them to your repertoire:

Curry and Rice Vegetarian Casserole (Chana aur Sarson ka Saag Biryani).- An exotic and flavorful dish plus being a nutritional powerhouse too! Fabulous....
2 large tomatoes, coarsely chopped
1 large red onion, 1/2 coarsely chopped and 1/2 thinly sliced
4 fresh green chiles, such as Thai or Serrano, stemmed
3 tbl oil, divided
1/2 cup golden raisins
1/4 cup raw cashews
1 tsp cumin seeds
4 cardamom pods
2 bay leaves
2 3-inch cinnamon sticks
1 tsp garam masala
1 tsp salt, divided
1/2 tsp ground turmeric
1 cup white basmati rice, preferably Indian or Pakistani
1 mustard greens, tough ribs removed, leaves finely chopped
8 oz cauliflower, cut into 1/2-inch florets
1 can chickpeas, rinsed
2 cups water, divided
1/2 tsp saffron threads

Puree tomatoes, chopped onion and chiles to taste in a blender, scraping down the sides as needed, to make a smooth sauce. Heat 2 tbl oil in a large skillet over medium-high heat. Add raisins and cashews and cook, stirring, until the raisins are plump and the nuts are lightly brown, 1 to 3 min. Transfer to a plate with a slotted spoon. Add cumin seeds, cardamom pods, bay leaves and cinnamon sticks to the pan and cook, stirring, until fragrant, 30 sec to 1 min. Add the sliced onion and cook, stirring, until light brown, 2 to 3 min. Carefully pour in the pureed tomato mixture (it may spatter) and reduce heat to med. Stir in garam masala, 3/4 tsp salt and turmeric. Simmer, partially covered, stirring occasionally, until most of the liquid evaporates, about 15 min. Meanwhile, place rice in a medium bowl. Cover with water. Gently rub the rice through your fingers to wash the grains. (The water will become cloudy.) Drain. Repeat three or four times, until the water remains relatively clear. Then cover the rice with cold water and let it sit for 20 min. Drain.

Stir mustard greens, cauliflower, chickpeas and 1 cup water into the tomato sauce. Cover and remove from the heat. Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray. Heat the remaining 1 tbl oil in a medium saucepan over medium-high heat. Add the drained rice and saffron, and carefully stir (it may spatter) to coat the rice with the saffron. Add the remaining 1 cup water and 1/4 tsp salt. Stir once to incorporate the ingredients. Bring to a boil over medium-high heat. Cook, uncovered, until the water has evaporated from the surface and craters are starting to appear in the rice, 5 to 8 min. Remove from the heat. Spread half the chickpea curry evenly in the prepared baking dish. Spread the rice mixture on of the curry. Spoon the remaining chickpea mixture over the rice. Scatter the reserved raisins and cashews over the top. Cover with foil. Bake until the rice is tender, 45 to 55 min. Remove the bay leaves, cardamom pods and cinnamon sticks before serving.
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Chilaquile Casserole.- This can be made with any sauce you have, green, red, mole or whatever you like best. Great for "cleaning out the fridge" too, using leftovers and can be vegetarian or not.

1/2 cup oil
1 medium onion, diced
3-4 garlic cloves, pressed or chopped
2 medium zucchini, chopped in small cubes
2 medium carrots, chopped in small cubes
1 can black beans, rinsed or 1-2 cups cooked beans, drained (whatever kind you have)
1 cup diced tomatoes, drained
1 1/2 cup corn, frozen (thawed) or fresh
1 tsp ground cumin
1/2 tsp salt
12 corn tortillas, cut in 2 x 4 in pieces
2-4 cups sauce (Tomatillo / Guajillo / Mole, etc.)
1 1/4 cup shredded cheese (any kind you like)
1 cup sour cream or Mexican Crema
1/4 cup cilantro leaves, chopped

Preheat oven to 350 degrees F. Lightly coat a 9-by-13-baking dish with cooking spray. Heat oil in a large nonstick skillet over medium-high heat. Add the tortilla pieces and fry until they become hard and golden. Put in colander or paper towels to drain and reserve. In the same pan, add onion and cook, stirring often, until starting to brown, about 5 min. Stir in garlic, zucchini, carrots, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 5 min. Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil. Bake the casserole for 30 min. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 min more. Top with a dollop of sour cream or crema and cilantro.
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Tamal Casserole.- You like tamales but can't imagine making them (so much work!..), here's a good substitute that will give you the taste without the hours of labor. Plus it's great with almost any filling: vegetables, chicken, leftover turkey, seafood, shredded beef, etc. Sauce can be anything too!

2 cups masa (Maseca dried flour or buy masa ready to use from a Latin market)
3 tbl chopped fresh oregano, preferably Mexican
2 tsp baking powder
1/2 tsp dried thyme
1/2 tsp sea salt
1/2 tsp freshly ground pepper
2 cup water, divided
1/4 cups extra-virgin olive oil
2 tbl butter, softened
2 cups of filling (you get to choose this....)
2 cups Sauce (your choice too..)

Preheat oven to 375 degrees. Put a kettle of water to heat for the water bath. Coat an 9 x 13 baking dish with cooking spray. (If you're using Maseca flour, put in large bowl and add 1 cup warm water while working with your hands or mixer until it becomes smooth and dough like and not sticky). Then add oregano, baking powder, thyme, salt and pepper in the bowl. Add 2 cups water and beat with mixer until combined. With the mixer on low speed, add more water, 1 tablespoon at a time, until the mixture is the consistency of thick pancake batter. Add oil and butter. Increase mixer speed to medium-high and continue beating, scraping down the sides, for 4 minutes more. Spread half the batter in the prepared baking dish. Evenly scatter filling on top, then cover with the remaining batter, smoothing it evenly to the sides. Place the baking dish in a larger pan, transfer to the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish (to make a water bath or Bain Marie). Cover both pans with a piece of foil. Bake until set, 45 minutes to 1 hour. Let stand, covered, for 10 minutes. Serve each portion with 2 tablespoons sauce and a dollop of sour cream, or to taste.
NOTE: I like chunky fillings with lots of flavor that can withstand the masa taste, so leftovers work perfectly here. A favorite is Pulled Pork topped with a heavy tomato sauce; leftover turkey, topped with Mole Sauce; Shredded Chicken or Pork with Tomatillo Green Sauce.
If you need sauce recipes let me know and I'll send them along to you.
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Baked Cod Casserole.- The combination of flavors in this dish make it ideal even for company! Lovely aroma and the wine and Gruyere cheese reminds me of Swiss fondues....

2 tbl extra-virgin olive oil, divided
2 medium onions, very thinly sliced
1 cup dry white wine
1 1/2 pound cod, cut into 4 pieces
2 tsp chopped fresh thyme
1/2 tsp kosher salt
1/2 tsp black pepper
1 1/2 cup finely chopped whole-wheat bread, (about 2 slices) or any hard old bread you have
1/2 tsp paprika
1/2 tsp garlic powder
1 cup finely shredded Gruyère, or Swiss cheese

Preheat oven to 400 degrees F. Heat 1 tablespoon oil in a large ovenproof skillet (or have a baking dish prepared and ready) over medium-high heat. Add onions and cook, stirring often, until just starting to soften, 5 to 7 min. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 min. Put onions in baking dish with liquid if using a baking dish and place cod on the onions and sprinkle with thyme, salt and pepper. Cover the pan or if using the baking dish cover with foil; transfer to the oven and bake for 10 minutes. Toss the bread with the remaining 1 tablespoon oil, paprika and garlic powder in a small bowl. Spread the bread mixture over the fish and top with cheese. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.
NOTE: You can use store bought bread crumbs if you need to.
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Sausage, Apple and Cheese Xmas Casserole.- Here's something new to have on Xmas morning. Have it ready and in the fridge a couple of days before, covered, and put it in the oven first thing when you awake and pretty soon you'll have a great breakfast to have with your coffee.

6 Maple Flavored Veggie or Pork Sausage Patties (1 package)
2 small cooking apples, cored and chopped (about 1 cup)
1 tbl sugar
1/2 tsp cinnamon
4 cup cubed, firm-textured multigrain bread (or any firm bread you have)
1 1/2 cup shredded cheddar cheese
6 eggs, beaten
1/3 cup sour cream
2 tbl sugar
1/2 tsp vanilla
1/4 tsp salt
1 1/2 cup milk

Chop Sausage Patties into bite-size pieces. Set aside. In small bowl toss together apple, 1 tablespoon sugar, and cinnamon. Set aside. Place half bread in baking dish coated with nonstick cooking spray. Top with half veggie patties, half apple mixture, and half cheese. Repeat layers. In medium bowl whisk together eggs and sour cream. Whisk in 2 tablespoons sugar, vanilla, and salt. Add milk, and whisk until combined. Pour over mixture in baking dish. Cover and refrigerate 2 to 24 hours. Preheat oven to 325 degrees F. Bake, uncovered for about 60 minutes or until a knife inserted in center comes out clean. Let stand for 10 minutes before serving.
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How about these for your cold weather menus, should work right? Good thing about these is that they can adapted to whatever your tastes are and what your budget allows.... since they can be made fancy or economy styled. I love the flexibility they give you - I believe most things should do double duty or even more! You can really get creative here, guys... So give them a try and you'll see them become family favorites, don't wait for cold weather either..... Talk soon, best to all!........