Some Thoughts For The Holidays....

Okay, so the Holidays are pretty much here and everyone must be making plans for what to do, where to shop, what to get, what will the Holiday Menu  be like, who's coming, etc, etc, etc, right? This is a pretty safe bet..... but life goes on all around all these happenings and you still have to get the "nuts& bolts" done... so you have to think of maybe you'll be having guests or be just so tired that maybe cooking regular meals will not be your first thought? So why not plan in advance and insure you cut some of the work down and make it easier on yourself.... Making food in advance has always been a good idea, especially for busy families where everyone works and time is tight, but during this time of the year it makes more sense than ever!

Planning for family dinners during this time, taking into consideration that the weather is cold, seems to me this makes it easier for us since hearty soups, stews and comforting meals are just the right thing to offer. Plus these types of  meals are the kind that actually benefit from reheating. There's nothing like having a steaming pot of soup waiting for you after a busy day..... Mmmmm! Hits the spot.  Or how about having a great casserole ready and waiting to be put in the oven while you change and put away the shopping? It's Tuesday evening, you just got home from work, still have some laundry to get done, you're tired and the family is hungry..... luckily there's a great dinner all ready to be heated up and the work has already been done? Amazing!

It's also a good thing to have some family pleasing dishes on hand that can be made in no time flat during this time too. Shopping in advance, in bulk and having all the ingredients can help make it easy and fast yet still give you and yours, a great family meal any time of the week. You don't have to wait for the Holidays to put these ideas into motion either, everyone's schedule is busy all year round, so they make sense all the time. It's a great time to take advantage of leftovers and recycle as much as possible to bring savings and shortcuts into the mix as well. Nothing wrong with saving a little money, heh?

So let's look at some ideas that maybe will help you during this time of the year......

1- LASAGNA.- Always a good idea and most people love it. Sure, it's work but if you go ahead and make at least 2 of them, you can have one for dinner while you wrap the other one up and freeze it for over the holidays. This is one of those dishes that increases in flavor with the reheating and if you make even more sauce, this can be frozen and used for a quick pasta dinner on another night too. Lasagna is also very flexible and is equally good with meat or vegetarian, with noodles or using zucchini or eggplant instead and save some carbohydrates, any meat can be used and almost any vegetables too. Here's a great version that's easy to make and yields amazing flavor:

Lasagna Noodles  (or use thin sliced zucchini or eggplant)
salt & black pepper to taste
1-2 lb ground beef (I used hot Italian sausage instead) but you can use chicken, turkey or pork
1 green bell pepper, de-seeded and chopped
1 onion, small and chopped
3-5 garlic cloves, chopped
1 tsp red pepper flakes
1 cup tomato paste (or use 2 small cans of 6 oz each)
16 oz canned tomato sauce
1/2 - 1 cup red wine
2 tbsp fresh basil, chopped
1 tbsp fresh oregano, chopped
1-2 eggs (2, if you like it fluffy)
15 oz ricotta cheese (you can use cottage cheese instead if you like)
2 tbsp fresh parsley, chopped
16 oz spinach (frozen chopped, thawed and drained) optional
1 lb fresh mushrooms, chopped
8 oz shredded mozzarella cheese
8 oz grated parmesan cheese

Preheat oven to 325 F . Grease a deep 9x13 inch baking pan. If making noodles, follow package instructions and keep them in some water once cooked so they don't stick together. If making vegetarian: Slice zucchini (or eggplant) lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander while you make the sauce. Don't skip this step or they will be too soft.

To prepare the meat sauce: (or you can leave the meat out of it) Cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. If too much fat is released, then drain it and leave 2-3 tblsp in the pan to continue cooking. Add in green pepper, onion, red pepper flakes & garlic; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently. Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.

To assemble lasagna, spread 1/3 of the meat sauce into the bottom of prepared pan. Then layer the noodles to cover well or 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, noodles or zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F, and bake an additional 15 minutes. Let stand for 5 minutes before serving.
NOTE: If freezing then stop before baking, cool and cover very well with heavy duty aluminum foil and place in the freezer. Either put something on the top to prevent other foods from pressing on this or freeze first and then place other foods over it. You will need additional baking time when finally using it, add about 30 minutes to the first baking time and check to insure it's bubbly before raising the temperature. You can also thaw first before baking to shorten the baking time if you have time to get this done.
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2- CASSEROLES.- Just like Lasagna, these are very practical and can run the gamut from noodle, potato, rice based dishes with a variety of sauces that can be baked and served. Same goes for Chicken/Beef Pot Pies, Cassoulet, all types of Chili dishes (like Tamale Pie, Texas Chili) and most of all Stews which can be made in advance and be ready for reheating when needed. Here's a great recipe for one of our favorite Chili's: Don't be put off by the ingredients, this is an amazing Chili, you'll love it!

1 tablespoon vegetable oil
2 pounds ground buffalo meat (beef, pork, turkey or chicken) or leave vegetarian
1/2 medium onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 Poblano or Anaheim pepper, seeded and chopped
1 jalapeño pepper, seeded and chopped (I use Serrano 2-3)
2 cloves garlic, minced
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground coriander
1 tablespoon ancho chile powder
Sea salt, to taste
Ground pepper, to taste
1 (14.5-ounce) can crushed fire-roasted tomatoes
2/3 cup low-sodium beef broth (can use chicken broth or vegetable)
1/2 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 (7-ounce) can chipotle sauce or 2 tablespoons adobo sauce from a can of chipotles in adobo
1 bay leaf
1 (15-ounce) can black beans, drained and rinsed 
1 (15-ounce) can red kidney beans, drained and rinsed
1/3 bunch green onions, green parts only, sliced in rounds, for garnish
Chopped cilantro, for garnish

In a medium sized pot with a lid, heat oil over medium heat and add ground buffalo. Brown meat, breaking large chunks into smaller ones. Cook for about 5 minutes or until all meat is browned. Remove from pot and discard excess fat, leaving about 2 tablespoons. Bring back to medium heat, add onions, red bell pepper, green bell pepper and Poblano pepper and cook on medium heat for about 5 minutes, scraping bottom from time to time. Add jalapeño pepper and cook for another 3 minutes. Add garlic and then add cumin, oregano, coriander, salt and pepper. Let spices cook for another minute, stirring. Return browned meat to the pot. Stir in tomatoes and beef broth, brown sugar, Worcestershire sauce, adobo sauce and bay leaf, stir and bring to a boil. Once boiling, taste sauce and adjust salt and pepper to taste. Lower heat to a slow simmer, cover with a lid and cook for about 30 minutes. Add beans and continue simmering, covered, for another 10 minutes or until beans are warmed through. Serve in bowls and garnish with chopped cilantro and green onions.
NOTE: Spice quantities are just a guide, I use more of everything. I also have beans always on hand but you can use canned to make it easier and faster. Substitute ingredients to suit your taste....
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3- TACOS, BURRITOS, TOSTADAS, SOPES: All these can make leftovers something to look forward to. My family loves them all! Just be sure to have tortillas (either corn or flour, the very best quality you can get so I won't make you make your own) and use leftovers for the fillings, add lettuce, Pico de Gallo, your favorite Salsa and you're done! Go to the nearest Mexican Market to find good quality tortillas, some of them have tortilla factories right inside the market and are made daily. Use up leftover corn tortillas, fried in some oil, for Nachos, Tortilla Soup or Dry Tortilla Soup too.

4- SOUPS: Almost anything can be turned into a soup. Leftover vegetables can be put in the blender with their own liquid, and turned into cream soup. Or use leftover meats, shredded, along with vegetables and some stock, top with some cheese and your're done. Cook some vegetables in some chicken or vegetable stock, either blend or use as is for a quick soup. Add some leftover noodles or rice. You can add some "roux" (equal parts fat/butter with flour, cooked in a pan 3-4 minutes then whisked into a clear liquid, to make a thick and creamy soup). Here's a great way to use leftover turkey or chicken and get a wonderful Main Dish Soup: Turkey Gumbo:

1 tablespoon extra virgin olive oil
2 cloves garlic, finely chopped
1 small yellow onion, chopped
1 (16-ounce) package frozen okra
1 (28-ounce) can diced tomatoes, with their liquid
Turkey, Chicken meat, shredded, about  (about 1 pound)
1 cup cooked brown rice
Salt and pepper to taste
Hot sauce to taste

Heat oil in a large pot over medium heat. Add garlic and onion and cook, stirring occasionally, until softened, about 5 minutes. Add peppers, okra, corn and tomatoes and stir well. Add the meat and bring to a boil. Insure liquid covers everything, if more liquid is needed add stock or water. Cover, reduce heat and simmer, stirring occasionally, cook at least 20 minutes. Stir in rice, salt, pepper and hot sauce and cook about 10 minutes more.
NOTE: Once you have the ingredients in your pantry, this hearty soup comes together quickly to give you a complete meal. You could also cook a turkey leg in the soup if it's raw (nestle in the soup, cook about 60-90 minutes, insuring it's covered by liquid), then pull out, shred, return meat to the pot and finish by adding the rice and the rest of the ingredients. Same goes for chicken.

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Be sure to use the search bar shown above to look for other alternatives that you might be able to use during this time, there's plenty of recipes here. Get the kids to help, thaw frozen casseroles in the fridge while you're at work so they're ready once you return home, save leftovers thinking ahead with other meals in mind, buy vegetables thinking of hearty and quick soups for another day..... It's never been so important to save your energy yet have something yummy and fast. Who doesn't like that, right?

Wishing everyone a lovely Holiday Season!..........

Bread Pudding..... Do you know how many kinds you can have?

Bread Pudding.... What does it mean to you? Did you know that most cultures on this earth have their own version of this popular comfort food? From Creole to French, Italian to Mexican and Spain, everyone developed a tasty way to deal with left-over hard bread. Bread has always been considered "the staff of life" so cultures of old showed its respect by never throwing out the bread, instead transforming it into everything from salad, like the Italian Panzanella, to soup as is used in Spain with Gazpacho and their version of the pudding called "Migas".... Mexico has the ever popular "Capirotada" which is a traditional dish containing both sweet and savory flavors for the holidays.... in other words, and in all languages, the trick is to conserve, recycle, make do and fix it up but under no circumstances is it a good idea to throw food out.

Bread Pudding, while most people think of it like a dessert, doesn't have to be sweet at all, but since we're starting with the sweet let's talk about it a while. Using a thick egg based custard base, flavored with cinnamon, nutmeg, ginger and allspice, a lot of times raisins, nuts, fruits and liquors of all types become part of this as well. Ice cream can be seen topping it as well as heavy cream, Pastry Cream, Vanilla Sauce, Bourbon Sauce and on and on and on.....like Lemon Curd or Dulce de Leche or Chocolate Croissant with Nuts..... what's your favorite? Do tell.....

While Bread Pudding doesn't have to be sweet, the savory brother of this hearty and flavorful dish can be quite a creation too. How about a Baby Spinach, Cream and Garlic Bread one? or a Spinach - Shitake one? How about Mushroom, Leek and Parmesan Bread Pudding.... or a Artichoke Heart, Asparagus & Mozzarella one? A Spring Onion and Goat Cheese one? Any combination you can come up with will make a great one. The base is very much like the one used for Quiche, except that it fills the spaces in between the bread and jells in the same firm-soft manner, so any accessories that you add to it are enhanced by the amalgamation that happens in the oven. Love that word because it's so perfect for what happens here.

So which kind will you make? Here's some prime examples for you to try......

GOAT CHEESE AND SPRING ONION BREAD PUDDING.- Tangy, lemony and very satisfying. You can make it ahead of time in either a casserole dish or in individual ramekins and have them ready when you are!

1 lb sourdough bread, crust removed, cut into cubes
5 tablespoons butter
3 bunches of green onions, cut into 1/2-inch portions
2 garlic cloves, finely chopped
Kosher salt and freshly ground pepper
4 large eggs
1 1/2 cups heavy cream
3/4 cup sour cream
1 tablespoon chopped basil
1- 10 oz log of goat cheese, crumbled

Preheat the oven to 400F. Put the bread cubes on a baking sheet and toast in the oven for 10 minutes, or until golden.

In a large pan, melt the butter over medium-high heat. Add the green onions and garlic and cook, keep stirring until the scallions are beginning to get tender, 2- 3 minutes. Season with salt and pepper. Set aside.

In a large bowl, whisk the eggs with the heavy cream and sour cream. Gently fold in the bread cubes, green onions, basil and half the goat cheese. Season with salt and pepper. Let rest until the liquid has been absorbed, about 30 minutes. Pour the bread pudding into a baking dish and sprinkle the rest of the goat cheese on top. Put the baking dish inside a roasting or larger pan and add enough hot water to the pan to reach halfway up the side of the baking dish. (like when making custard, in a bain marie).

Bake for 40 minutes, or until the pudding is set and the top is golden brown. Serve hot or warm.

NOTE: The unbaked bread pudding can be refrigerated overnight. Bring to room temperature before baking. Take into consideration the size of the vessel you're using, it can either add to the baking time or reduce it substantially.....
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LEMON CURD BREAD PUDDING.- Oh so lemony and fresh, you must try this one!

1 loaf of brioche, about 1.4 lbs, crusts removed, bread sliced 1/2 inch thick
1 quart whole milk
3/4 cup sugar
4 large eggs
1 1/2 teaspoons lemon zest, minced
3 tablespoons fresh lemon juice
Lemon Curd
1 cup heavy cream

Preheat the oven to 350F. Line the bottom and sides of a 12-by-16-inch jelly-roll pan with aluminum foil and coat with cooking spray. Arrange the brioche slices in the prepared pan, fitting them in a snug single layer, insuring a good fit.

In a medium heavy saucepan, combine the milk with 1/4 cup plus 2 tablespoons of the sugar and bring to a simmer. In a medium bowl, whisk the eggs with the remaining 1/4 cup plus 2 tablespoons sugar. Whisk 1 cup of the hot milk into the eggs, then whisk in the remaining hot milk until thoroughly blended, tempering the mix. Add the lemon zest and slowly whisk in the lemon juice. Pour the custard mixture evenly over the brioche and soak for 10 minutes.

Bake the brioche on the middle rack of the oven for 30 minutes, turning the pan after 15 minutes. Transfer the pan to a cooling rack and let the bread pudding cool to room temperature, about 1 hour. Refrigerate until chilled, 1 hour.

Line a 10-by-5-inch loaf pan with plastic wrap, allowing 3 inches of plastic to hang over the edge. Lightly coat the inside of the plastic wrap with cooking spray. Trim 1/2 inch off the edges of the bread pudding. Cut the bread pudding into three 5-by-11-inch strips. Gently press 1 strip of the bread pudding into the loaf pan, on the bottom. Spread 3/4 cup of the Lemon Curd evenly over the bread pudding. Repeat to form a second layer of pudding and top with more curd, making a second layer. Press the last piece of bread pudding on top, sealing the whole thing. Cover with the overhanging plastic wrap and refrigerate overnight.

In a medium bowl, beat the heavy cream until stiff. Fold in the remaining 1/2 cup of Lemon Curd. Uncover the bread pudding and turn it out onto a serving plate; remove the plastic wrap. Using a hot knife, slice the bread pudding 3/4 inch thick, top with a dollop of the lemon whipped cream and serve.
NOTE: You can fold the whipped cream with other flavors that complement the Lemon Curd as well, I like blueberry compote but I've also used Apple and Pear Compotes too which work beautifully. You could also leave a plain whipped cream or add some sugar to it, you could also add some Vanilla Sugar or Cinnamon as well.
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So next time you're wondering what to do with that loaf of bread that's too hard to use.... and you're about to toss it out, remember this post and look in your fridge or pantry.... you could have your own little masterpiece right before your very eyes. It's very satisfying to come up with an amazing dish made from scraps or leftovers you thought was done..... go ahead and enjoy it.

Whether it's a Bread Pudding, Quiche, Pizza, Casserole, Pie, Calzone, Pasta or Rice Dish that will integrate those "odds and ends" is up to you, but there are so many creative and wonderful ways to make use of it all, you'll need a long time before running out of ideas..... go ahead and give it a try, you'll be glad you did!

Wouldn't some of these make excellent additions to your Holiday Table?  MMmmmm.......

Aaahhhh..... Comfort Food!

Comfort food means different things to different people. Sure, that makes sense, since we all had unique views on life growing up, our influences were different and as such, the result will be too. BUT, there are certain things that spell C O M F O R T to all of us and hit just the right notes, right?

For the most part Comfort Food used to mean fattening, heavy, indulgent and unhealthy- but why should it? In today's much more health conscious world where nutrition plays a more prominent place in our lives along with practicality and budget sense, Comfort Food can bring you amazing flavors while still taking care of your other concerns, all it takes is a little thought and the results can be fabulous!

What does Comfort Food mean to you? Is it something that evokes childhood flavors from a kinder, gentler time? Does it remind you of a wonderful place? Is the texture and mouth feel important? Smooth flavors or kicked up taste, which do you prefer? It all depends on what you're used to, of course, but with so many amazing foods now readily available at your local A&P, there are no limits to what you "feel like".....

It also doesn't mean you need to buy expensive imported ingredients to get the taste and quality you're looking for either, there are plenty of domestic products that are excellent and will allow you to satisfy your cravings while still keeping an eye on the family budget. If you consider the ideas I've enclosed, they can take the place of heavier more expensive meals so you could actually end up saving some money to boot!

What else spells comfort? Grilled Cheese Sandwiches! Done the whole way..... Great Pizza made with excellent crust. Amazing fresh pasta done the way real Italians make it in Italy, not drowning in sauce with flavor plus! A really well made Hamburger could also spell comfort, super French Fries, sure! Crispy, amazing Fried Chicken? Why not. A gooey, tasty Lasagna? MMmmmm!..... Mashed potatoes, flaky biscuits, the list could be never ending. How about a decadent French Onion Soup Gratinee? (YES!), a Chocolate Souffle? An amazing Tangine or Bisteya? YES! YES!..... there are no rules and we can each make a list of dozens of favorites..... what's your choice?

Here are some ideas for an easy yet amazing choice in Grilled Cheese Sandwiches which you can make for any weekday meal or even turn a weekend into a special day. Watching the game? How about a Brunch idea with some soup and a great cup of coffee? A romantic midnight supper with some Proseco? Get a great  Artisanal Bread, the perfect cheese or blend of cheeses you prefer, some extras and you're on your way. Want some ideas? Read on...........

THE AMAZING GRILLED CHEESE:

1- Sourdough Bread with Cheddar, Havarti and Monterrey Jack Cheese.
2- Whole Wheat Bread with White Cheddar (or Cheese Curds), Prosciutto and Tomato Marmalade
3- Walnut Bread with Gruyere and Ham
4- Twelve Grain Bread with Goat Cheese, Caramelized Onions and Greens
5- White Bread with Pulled Pork and Brie Cheese with a touch of Apricot Preserves
6- Wheat Bread, Cheddar Cheese, Guacamole and Bacon
7- Sourdough Bread, Oaxaca Cheese and Chorizo
8- Wheat Breat, BBQ Chicken and Monterrey Jack
9- Ciabatta Bread, Roasted Red Peppers and Feta Cheese with Spinach
10- White Bread, Gouda Cheese, Black Bean Humus, Guava Jam and Pickled Jalapenos
11- Seven Grain, White Cheddar, Bacon and Roasted Cherry Tomatoes
12- Wheat Bread, Sharp Cheddar and Roasted Asparagus
13- White Bread, Spicy Crab Dip and Colby Cheese
14- White Bread, Provolone, Turkey Breast and Honey Mustard Sauce
15- Wheat Bread, Swiss Cheese, Tuna Salad
16- White Bread, French Brie, Mushrooms and Truffles
17- Wheat Bread, Fontina, Emmenthaler and Gruyere with dressed greens
18- Nut Bread, Cheddar and Gruyere Cheese and Basil with Tomato
19- Ficelle Bread, Ham, Salami and Cheddar
20- Multigrain Bread, Fontina Cheese with Bacon and Tomato
21- Focaccia, Mozzarella and Fontina Cheeses with some Olive Tapenade
22- Wheat Bread, Chihuahua Cheese, Roasted Peppers and Onions with some Arugula

HOW ABOUT SOME SOUP?

Roasted Tomato Soup.- The perfect company for your sandwich, easy to make and perfect!

3 lbs ripe tomatoes
1 tablespoon plus 1 teaspoon extra-virgin olive oil
3/4 teaspoon sugar
Salt and freshly ground pepper
3 tablespoons minced shallots (or use yellow onions)
About 2 3/4 cups chicken stock or canned low-sodium broth

Preheat the oven to 325°. Halve the tomatoes lengthwise through the stem; quarter larger tomatoes. In a medium bowl, toss the tomatoes with 1 tablespoon of the olive oil to coat. Arrange the tomatoes, cut side up, on a large baking sheet and sprinkle with the sugar and salt and pepper. Roast the tomatoes for about 2 hours, or until most of their juices have evaporated and they are just beginning to brown. The tomatoes should look like dried apricots and hold their shape when moved.
Heat the remaining 1 teaspoon of olive oil in a small skillet. Add the onions, cover and cook until they are soft and just beginning to brown, about 5 minutes. Transfer the onions to a food processor or blender, add the tomatoes and puree. With the machine on, drizzle in the chicken stock and process until well incorporated. Pass through a sieve to insure it's really smooth, serve hot. Can be topped with some shredded cheese or a dollop of sour cream.
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How to go about grilling a sandwich? You can butter the outside of your sandwich or use mayo. You need a hot pan and sometimes instead of butter I just use some vegetable oil, about 1 or 2 tablespoons and lay the sandwich directly over the oil or fat instead of putting it directly on the bread. Keep watching it so it doesn't burn since it toasts quickly. Turn and repeat on the other side. If you have a Panini Grill, this works great or you can also use a bacon press if you like your sandwiches this way. If you're going to add greens or anything that you don't want cooked or heated, open the sandwich after grilling and add them. You can prepare fillings that will be added in advance, like roasted peppers, asparagus, etc. add them and then grill.
Or make the best use of leftovers by using them as add on's to your grilled sandwich! Anything will work and it's great as long as you like it!

Since the weather is beginning to change, I'm working on some warming soup ideas to share, keep checking back, I'll be posting these soon..... My best to everyone!

Labor Day Weekend and the end of the Summer....

After what seems like a long time, summer is finally beginning to come to an end. About time, I'm sick of the blasting heat, the need for AC to be on all the time and living like "mole people"..... but living in the high desert what else could you expect, right? So here we sit in a darkened room with the cold air blowing writing to you about the coming Labor Day Weekend and what that means to a lot of us.....

Do you know how the Labor Day observance came about? Seems in 1894 there were a number of deaths at the hands of the US Military and US Marshals due to the Pullman Strike. The President reconciled with the labor movement and fearing further conflict decided to establish a holiday a mere 6 days after.... signed into law, unanimously I might add, and so Labor Day became a long weekend..... All about labor and trades with parades, speeches, events for worker's families, etc. yet the rest of the world celebrates this day on the 1st of May (like Mexico for instance), and now it's become the official end of Summer as well.... typically, the last weekend before students had to report back to school, except that these days schools all start at different times, so go figure....

During this time of the year the weather is still warm so outdoor activities are the norm with picnics, camping and sports events all going on.... fireworks, games and family get togethers, BBQ's, swimming and everything relating to the warm weather activities beloved by all. Fall will be coming upon us shortly and so it might be one of our last opportunities to wear shorts, sandals, bathing suits before the sweaters and gloves make their reapperance and we settle in for the cool weather lifestyle. I can hardly wait, I love the cold! Yipee!

But for now, we've got a long weekend to think up yummy things to eat while  relaxing and thinking up what else we can come up with (to tempt our tastebuds) and  of course, an eclectic menu is de rigeur..... plus being the start of the month gives us a chance to recharge our menus, plan new items and deliver taste profiles that are truly memorable.... all staying within our food budget of course!

Before heading out to the supermarket, with list in hand based on the menus I've planned, lunch is prepared. NEVER go food shopping hungry.... or go without a list, this can spell disaster for both your budget and your family's meals later on, you're also liable to buy all sorts of "goodies" that while might be yummy, don't deliver good nutritional or $ value for you. Lay out your menus first, a two week period is what I work with since it allows me to plan on recycling leftovers, buy in bulk and get the best prices, economize on trips and gas (and with today's gas prices, makes more sense than ever!) and have more time to prepare meals and spend at home. You can use basic ingredients in many ways, leaving days in between so it doesn't seem like you eat the same thing all the time and gives your menus a lot more variety and flexibility, you also have time to take advantage of local specials, coupons and special buys to plan for the future. Of course, delicate items like greens must be purchased more often since they can lose texture and quality.

 If you're adept at canning, freezing or preserving you've got a BIG advantage over most people and you can make bulk purchases of fruits and vegetables (check with your purveyor as they can give you a discount for buying by the case) , process them and have them ready in your pantry for use much later on. Being able to grow your own always make good sense but not everyone has the space, knowledge and dedication to take this on, it's a lot of work but yields amazing benefits for all! It's the gift that keeps on giving: health, savings, flavor and flexibility. I wish I had a garden..... maybe someday again.

We're going to the Friday specials at one of the local Mexican Markets (only thing is that each market has different specials each day of the week, I hate that!.....) so we've had lunch before taking off: Grilled Short Rib Sandwiches with a red onion marmalade and aged White Cheddar, a very satisfying meal that will keep temptation at bay for sure!

 Whenever I make something "recyclable", I more than I need so I have it available for the next menu item. Last time I made short ribs I got a great sale on them so I bought a good amount. Cooked them all, yet only served half, the rest I froze both meat and sauce. So yesterday once they were thawed I had it available, deboned and chopped it up, gave it a good stir fry with some sauce and we were ready for these amazing sandwiches in record time! I always have roasted chicken, some sauces and cooked pork meat at the ready this way for quick and easy but gourmet goodies. This technique is especially beneficial for busy working people who don't want dinner to take forever but want to eat great stuff.... Also works for vegans since you can have your grains and starches pre-done so they make a quick and nutritious meal.

So off we go into Mexican Market land to shop for our  ingredients and I can report that we made it  back in record time without any casualties. I you've ever gone to these markets then you know what I mean.... the casualties wouldn't have been us either.....lol

We had seen an amazing "Bucatini  All'Amatriciana" prepared on one of those gourmet sites the other day so we had planned on preparing this, it was our Friday night meal and let me tell you YUMMY!

8 ounces guanciale, cut in 1/4-inch strips (I use Pancetta since I can't find it)
2 large onions, cut in 1/2-inch dice
1/2 to 1 teaspoon crushed red pepper flakes

2 (28-ounce) cans San Marzano tomatoes, passed through the food mil (these make all the difference!) or very ripe, peeled tomatoes
1 pound bucatini (or other thick strand pasta) or make your own... sure, why not....
1/2 cup grated Parmigiano-Reggiano, plus extra for garnish

Coat a large saucepan with olive oil. Add the guanciale and saute over low heat. Cook until it is brown and crispy and has rendered a lot of fat. Remove and reserve 1/3 of the guanciale for garnish. Bring the pan to a medium heat and add the onions and crushed red pepper. Cook the onions until they are translucent, starting to turn golden. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour (or until it thickens), tasting periodically.

Bring a large pot of salted water to a boil over high heat, season liberally. Add the pasta and cook for 1 minute less than the instructions on the package tell you. If you think it's too much sauce, put 1/3 of it into another pot and hold, you can always store it for later use but you don't want to soak the pasta in sauce, it should coat but not down. Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. This is how you always finish pasta; you finish cooking it in the sauce. Add more sauce, if necessary. Add in the cheese and drizzle with olive oil to finish. Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale.
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I hope everyone will have a great holiday.... take care and we'll talk soon!

Height...... Makes all the difference in presentation....

It is often said that baking is science while cooking is art, I believe it. In the first you follow formulas, if you don't get the right "ratios", your results won't be good. It's all about how one element reacts with another giving the desired effect, but in cooking you get so much freedom and leeway that "your" creativity, style and passion have a chance to interpret ingredients and take them to places maybe no one has taken them before and if you add artistic sensibility to this, well, a dish presentation can be brought to "art". Indeed.

We have an old saying: "El amor entra por los ojos".... which means: "Love enters through the eyes" and if you apply this to Culinary Arts it definitely means that dish presentation or "plating" occupies a very important role in whatever you cook because if it's not well presented on the plate, taking into consideration colors, textures, ingredients, accents and most especially, height.... you could turn what could be an amazing dish that everyone wants to eat into a so-so meal that won't excite anyone. It could mean the difference between success and failure (or a good grade vs. a failing one if you apply this to Culinary training), or in the business world, could mean a popular selling offering that can deliver profits and acclaim. Who doesn't like great looking food?

You can get technical on the aspect of food presentation and there are several schools of thought on this from the "minimalist" to "architectural", "contemporary", "European", "classic", etc. that can get pretty involved and Culinary students are trained in so they can best recognize and produce successful "platings". You need to select the correct plate for the dish you are presenting, professionals prefer white plates in bold shapes (like you see in prominent restaurants), since white shows off the food better and busy plates tend to obscure the food. One of the Master Chefs that trained me taught me to "think with the results in mind". Think of the colors of your food, the main element, the sauce, the garnishes and how they will all come together to be pleasing not just to the taste but to the eye as well.

For the past couple of years there has been another element that has taken an important place in plating food: height. Now it's all about the height of the dish and how you can bring height into your dishes to better present them. Adding height to a dish makes for a bold statement drawing attention to the elements on the plate, creates interest plus it directs your sight exactly where you want it to go. So now you're asking yourself, how do I start? what will I need? how involved will all this be?

Never fear, these are easy to make, practical to serve and all you need is your imagination and some items. To make these little projects work you will need to use a free hand or maybe some empty cans of different sizes. Cut the tops and bottoms off (I have a can opener that cuts the outside of the can leaving a clean line and the tops to re-use), wash them really well (or you can use professional rings like the ones shown), molds, have vegetable spray on hand and your ingredients. Basics are: For Binders and to hold things together (yet don't go too wet or the stack will crumble): rice, pasta, avocado, couscous, potato, quinoa, wontons, cookies, crepes, etc. Then you will use any vegetable, meat, fish, cheese, fruit, seasonings or sauces you've planned on.

Now stacking food is not new, a long time ago "Timbales" or even "Terrines" functioned in this way by layering ingredients, adding texture and color to have a beautiful result. Same here, just with a new, more modern spin..... so let's see what we can come up with, ok? By the way, I love these, find them fun to do and enjoy showing them off. It never fails when you have company over or you do these for your family, once they see them.... they're impressed and delighted!

Here's an easy, pretty one: Zucchini Confetti Stack.- Lovely colors and a light texture combine to make a most attractive appetizer or side dish.

4 zucchini
1 sweet red bell pepper
½ cup whipping cream
½ cup shredded Swiss cheese
2 large fresh eggs
1 tablespoon olive oil
salt and pepper

Slice zucchini lengthwise, thinly, save the middle two slices from each one. Chop the rest. Steam or blanch all zucchini and carefully remove the middle slices and dry on paper towel. Strain rest of zucchini until dry. Dice the red pepper finely and saute in the olive oil, until soft. Make a mixture with all of the ingredients, minus the middle slices and half of the pepper dice.

Butter, oil or spray your molds. Place in each mold two slices of the zucchini, arranging them as a cross on the bottom of the mold and up the sides. Fill the mold with the mixture and bake the in water bath for approximately 20 minutes at 400F degrees. Carefully invert them on individual plates. Sprinkle them with the saved pepper dice. You could serve with a little sauce, aioli if you like or you could add some shrimp, crab meat or ?
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Avocado, Sweet Potato and Quinoa Salad.- The flavors coalesce to bring you amazing colors and an amazing dish!

1 cup quinoa, cooked in vegetable stock and cooled to room temperature
1/2 jalapeño, minced
1/4 cup plus 1 tablespoon fresh cilantro, minced
1 sweet potato, peeled and cut into 1/4-inch dice
5 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
Canola Oil
2 corn tortillas, cut into 1/4-inch strips
1 teaspoon Cajun seasoning
Juice of one lime
2 tomatillos in olive oil, skins removed
1 tablespoon rice vinegar
1 teaspoon light agave nectar
2 avocados, diced

In a medium bowl place quinoa, jalapeño, 1 tablespoon cilantro, 1 tablespoon extra-virgin olive oil, lime juice, and salt and pepper to taste, and toss to combine. Preheat the oven to 400F. In a small bowl, toss the sweet potatoes with 2 teaspoons olive oil, and season with salt and pepper to taste. Spread a single layer on a baking sheet and roast for 15 minutes, or until soft in the middle and lightly browned; be careful not to let the sweet potatoes burn.

Lower the oven temperature to 350F. In a small bowl, toss the tomatillos with 1 teaspoon of olive oil. Place on a baking sheet and roast for 15 minutes. Transfer to a food processor, add the vinegar, 1/4 cup cilantro, and agave nectar, and pulse to combine. With the motor running, pour in the remaining 3 tablespoons olive oil in a thin stream. Continue blending until emulsified. Season with salt and pepper to taste. Pour 2 inches of canola oil into a small, heavy pot and heat until the oil shimmers. Add the tortilla strips and fry until crisp and browned, 1 to 2 minutes. Drain on paper towels and sprinkle with Cajun seasoning.

Place a 3-inch mold in the center of one of 4 salad plates. Fill with 1/4 of the quinoa mixture and press down with a spoon to pack the mold, smoothing the top. Place 1/4 of the sweet potato pieces on top of the quinoa and press down gently. Top with 1/4 of the avocado and press down gently. Carefully remove the mold. Repeat on the remaining salad plates. Carefully place 2 tortilla strips parallel to each other about 1 inch apart on top of each. Place 2 more tortilla strips perpendicular on top of those. Top them with the microgreens and drizzle the dressing around.
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Asian Crab Stack with Tomato Gazpacho.- Lovely color and sophisticated flavors, in other words, a hit!

Crab Salad:
4oz white crab meat
1/4 cup crème fraiche
1 tbs Dijon grain mustard
1tsp mayonnaise
1tbs chopped chives
Mix the ingredients together and chill

Salsa:
½ mango diced
2 avocados diced
1tsp finely chopped chile (no seeds)
1tbs chopped coriander
1tbs finely chopped red onions
1tbs lime juice
1tsp chopped pickled ginger
Mix all the ingredients together and keep in the fridge

Gaspacho:
4 vine ripe tomatoes
1 clove of garlic
1 spring of tarragon
1 spring of basil
1 red pepper
1 cucumber with skin off and seeds off
1 red chilli chopped with the seeds
1 tbs cherry vinegar
½ juice of a lemon
olive oil
Salt to taste

Put all the vegetables in a blender and process until smooth, strain through a fine sieve and finish with the olive oil, vinegar and lemon juice. Season and put in the fridge. Now build the stack in metal rings, first add the salsa then the crab mix and top it up with cream fraiche to seal.

Serve it with the gazpacho, very cold, and a drizzle of olive oil.
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You can also build these "free form" without the use of molds or cans just by using things like Phyllo Dough, Fried Wontons, crepes, blinis, grilled veggies, tomato or bell pepper slices since you use these to make the "levels"..... then you add one ingredient, top it off with a sauce or cream or cheese, add another level and so on.... done in a jiffy and looks incredible! Here is an example:

Phyllo, Salmon, Onion and Greens Salad.- A wonderful first course or an elegant supper.....

Phyllo, baked to a golden brown with butter, add some pine nuts and dill, 4 in squares
Onion, caramelized in butter and oil until deep brown. Add some sugar and balsamic vinegar
Have the salmon sliced and ready
Goat cheese in thin slices, 1/8" thick, chilled
Chives, chopped, chilled and 2 left long for garnish
Microgreens, mixed greens, mesclun
Vinaigrette of your choice
Sour Cream
Caviar

When you're ready to assemble and serve (these don't keep well so be ready to serve), cut the phyllo diagonally into triangles. Select your plates and lay them out. Line your plates with the greens that have been lightly tossed in your vinaigrette. Place a phyllo triangle on top of the greens in the center. Top with salmon and 1 tbl of the onion. On goes another phyllo triangle, this time pointing the tips in another direction as the first. A slice of cheese now goes on top, followed by salmon and onions. The third phyllo triangle goes on, facing the points in another direction, the last slice of salmon now is placed with another tablespoon of onions.

To garnish, put some sour cream, caviar, sprinkle with some chives, and some pine nuts. Drizzle a little vinaigrette over everything and rest 2 whole chive spears on the side of the stack so they point upward. Serve.
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So now you're asking: "just salads?", "vegetables only?"..... Of course not, here are some combinations you can try:

For appetizers or starters:

• Cellophane noodles, mushrooms, ginger and scallops
• Tiny crepes with apples, duck and wild mushrooms, nuts
• Truffled mashed potatoes with caviar and lobster

For the salad course:

• Pancetta, avocado and shrimp with pineapple or mango salsa
• Mushroom, Gruyere, spinach with barley
• Shrimp, roasted peppers and quinoa
• Sushi and rice

Main courses:

• Couscous with apricot glazed lamb and red onions
• Grilled fillet, garlic mashed potatoes, leeks and red wine sauce
• Sausage, red cabbage, apple and fruit coulis

For dessert:

• Brownies with grilled bananas, whipped cream, nuts and melted caramel sauce
• Pound cake, caramelized peaches, vanilla custard, whipped cream and berry coulis
• Phyllo, rhubarb & strawberries, peppered creme anglaise topped with toasted almonds

As you become more familiar with ingredients you can use as a "binder" and the unlimited combinations of ingredients, sauces and garnishes, you will see there are no limits to the kinds of stacks you can create. Let your imagination soar and have fun with these.... get your family involved and see who can create the wildest combinations and the good part is that once you're done, you've got something great to eat! So let's play with our food.....

Here's some tasty treats for you.... Enjoy!

I can't believe we're already on Finals Week at school and our first block of classes is actually behind us. Even though it started off slow, the speed picked up and pretty soon it was zooming along at an incredible pace and here we are now..... studying, turning in papers and practicing knife skills and other things we will be tested on (by a panel of judges) by "doing them" and not just on a piece of paper....

My grades are excellent, I've gotten used to the routine and I can't sleep in anymore.... my eyes open by themselves a little before dawn and once again I have the house to myself while everyone else sleeps (except Kitty of course who sits at my side while I make coffee). A lovely time of the morning which is all mine.... quiet and still.... the first rays of the sun begin streaming in between the blinds ruining the hazy effect yet injecting the new day's energy into your very soul. It's time for another day to begin so you get your mind around it. You get going.....

Anyway, as I told you some days ago, the pizza competition has come and gone. It came with the added surprise of having won it without a great deal of effort, yet it was somewhat stressful due to it being at school, in front of my teachers who are heavy duty Chef's (and as a consequence, always "watching my every move") as well as the rest of the student body which hovers around 700 or so bodies and while most of them didn't enter the competition, it was still a "status" thing to participate and "we" (Rene and I participated individually) being "newbies" were looked down upon, at least initially and until we beat the pants off them that is.... much to the delight of our class of newbies and both of the Chef's that direct us. First time "newbies" had won anything and we asserted ourselves. Nice.

But apart from all of this, we've been making home-make pizza for a long time customizing it to suit our mood and taste and have found it easy and tasty. Maybe you will too and will decide to give it a try. I'll give you the easy preparation and you can let me know if you want something more elaborate, ok? Here you go.....

Poblano Chicken Pizza.- Very tasty, wonderful bright green color and surprisingly great

4 chicken breasts, boneless, skinless (or any other chicken part you like), rough chopped
8 Poblano chiles, whole, fresh
1 onion, cut in thin strips
4 garlic cloves, peeled
1 cup chicken stock (fresh is best, but use what you have)
1 cup heavy cream
1-2 tbl sugar
salt & pepper to taste
1-2 tbl olive oil
1-2 cups Manchego Cheese, grated (or whatever you like)
2-3 tbl sour cream
sprigs of cilantro leaves

For pizza crust:
2 cups all purpose flour
3/4 envelope of Rapid Rise Yeast
1 tsp sugar
1 tsp salt
1-2 tbl olive oil
1 cup (or more, depending dough), hot water (about 170F)
NOTE: You can also add rosemary, basil, red pepper flakes, etc. finely chopped to the flour if you want another flavor in your pizza crust.

Put the flour, yeast, salt, sugar and olive oil in the bowl of a mixer with the paddle attachment and mix it for 2-3 minutes. Slowly add some of the water, a little at a time until the dough comes together and comes away from the sides of the bowl. If the dough is very sticky, add a little more flour. If you have a dough hook you can now use it and work your dough for about 10-15 min until the dough is tender and smooth. If you want to work the dough by hand, put the dough on a work table with some flour on it and knead it vigorously, to and fro, for about 15 min until it becomes smooth, flexible and can be stretched easily. Now cover the dough with plastic wrap and allow to rest and rise for at least 30-60 min. in a calm, warm place that's away from drafts.

Now is the time you can make the sauce since you're waiting for the dough to do it's thing. Begin by roasting the poblano peppers by putting them on your gas stove with the flame on high. Keep turning them as they blister and turn black but don't let them sit too long so they burn. Once they're all black all over, place them in a plastic bag for about 1/2-1 hour to steam and become easier to handle. Once they have cooled some, take the skins off (they should come right off) but DO NOT run under the faucet since this will take some essential oils away which you will want for more flavor, ok? Then take the stem off and cut off the top a little, make a cut down the side and open them up and remove the seeds and veins so they are clean. Chop them up and place in a blender or food processor along with 1/4 of the onion (also rough chopped) and 2 of the whole garlic cloves. Add the chicken stock.

Process the chiles and the rest really well until the whole thing becomes smooth. Begin by adding 1/2 of the cream and some salt and pepper. Taste it and decide if you want to add some sugar. Process again and make sure it's thick and smooth. You now have the pizza sauce. In a pan with some oil on it, cook the chicken until golden, halfway through this add the onions so they begin to color along with the chicken, salt and pepper them too. At the end, for 2-3 min. add the last of the chopped garlic.

If the dough has risen (you can see it easily), and is now tender and flexible. Put down some flour on the table and you can either extend the dough with your hands or use a rolling pin, your choice. You can use a pizza pan, baking pan, cookie sheet or whatever you feel like- if you have a pizza stone then it should already be in the oven and will get hot along with the oven. Be sure to pre-heat the oven to at least 450F, you might spray some light water on either the stone or the oven walls to get some steam going and build the pizza.

Extend the pizza to the size and shape you want. Poke the dough with your fingertip so you make little indentations over it, spread the sauce, top with the chicken onion mix and then with the cheese and bake until golden brown. Depending on your oven it could take from 8 to 15 min, but keep an eye on it just in case. Check the bottom crust and be sure it's cooked too. Allow the pizza to rest 5-8 min then cut and top each slice with a dollop of sour cream and a cilantro sprig. Enjoy!
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I still need to do more review for the three exams I've got tomorrow so I will check out now, but I'm hoping you will try this and let me know. Sorry about the very sub-par picture of the winning pizza, I did have a camera but they kept me outside until the end of the judging was done and by the time I got inside, they had ravaged it..... this picture was taken by one of the administrative people who was recording the event..... at least you can see the bright, green color.

Wishing everyone a safe and warm holiday season, we're having warm sunny days here again (quite bizarre actually) but can't complain once you see the madness around the rest of the country.... talk soon!

I Need More Hours in My Day.... but what else is new?

More and more, culinary school is taking over our lives leading us to forgo pastimes we enjoyed in the past in order to make more time to ...... sleep. Early mornings filled with very cold floors or spending the day in warm kitchens with aromas of bubbling stocks or bakery ovens finishing off quiches or focaccia or other projects have virtually captured our waking moments.... our off hours are a mix of eating something quick, sleeping or just finding the time to be able to sit down.

I knew that getting back into my old cooking routing would take a while, not having forgotten that the prime qualification for working in a restaurant are strong legs to support your standing ALL the time and if you're lucky to be able to take a break, you'd sit and sometimes regret being able to do that because getting up just brought home the point again..... sore legs, sore feet. Comfortable, well cushioned shoes are worth their weight in gold and having gel insoles is amazing! But this time, four years after selling our last restaurant time has caught up with me and I still need more time to get used to marathon standing sessions while keeping the pace of a busy commercial kitchen.

Yes, I am sore and tired. All the time, but the old saying: "feel the burn" or "no pain no gain" or any of those other inanities don't really bring home ANY point. Maybe when I felt the pain I could look forward to loosing pounds or sculpting a leg I'd be more into it, but now it just feels like "Ouch!.... I know some day I won't notice it at all..... someday, but today it's very much my companion. Oh well.... such is life.

This week there will be no weekend wind down, we're still working on the Pizza competition for Thursday but we've submitted recipes and I can count on having all my ingredients supplied which is good. We also volunteered (this is a big deal in the culinary world so you get to work alongside Certified Master and Executive Chefs who ordinarily wouldn't let you touch their flour or onions) for a couple of events: "The Wine Tasting Le Cordon Bleu 2010" and the "Baking & Liquor Experience" where we prepped and set up the events while assisting the head Chefs with their planned menu items. For the Wine Tasting it was mostly serving and decanting work plus a cheese tray (yummy smoked Gouda, Parmigiano Reggiano, Camembert, red grapes) and a selection of wines and Champagne.... for the Baking and Liquor Experience we had to make Focaccia and a selection of Quiches since it wouldn't be good to have people leave the school "under the influence" after all the wine and Champagne plus the liquors they made. We also demoed the making of Limoncello, Apple Infused Brandy, Sangria, Faux Irish Cream and Kahlua.

We also filled in the time hand-making Gourmet Dog Biscuits. Yep, for doggies Xmas stockings and made with all natural ingredients you'd want to eat. Whole wheat flour, cornmeal, lots of bacon and turkey sausage and some bacon fat..... the thick, firm dough was a challenge to roll out and cut with very nice dog bone cookie cutters and while they were baking, the aroma of bacon made everyone hungry but since everyone was busy sampling the selection of quiches we made (bacon, mushroom, spinach / leek and chives / mushroom / sausage and spinach / sausage and mushroom) all finished with a great aged Gruyere..... it only added to the "ambiance"....the quiches were very nice, tasty and smooth.

Focaccia was Rosemary and Lavender Herb. Also very nice, fluffy and comforting, but here at home we made 4 small quiches and focaccias with more of a selection to suit our tastes: Classic Quiche Lorraine, Sun Dried Tomato and Ham, Spinach and Leek, Goat Cheese and Kalamata Olives and our focaccia was Rosemary, Goat Cheese with bitter greens and grapes, caramelized onions and olives, tomato, capers and thyme..... the aromas are heavenly! Plus with a salad on the side makes for a wonderful supper and it didn't take long at all.

So for today I'll include a Quiche and Focaccia recipe you can try and I hope you do. They're both easy to make and give enormous rewards. Oh and yes, real men do eat quiche!......Mmmmm

Rosemary Focaccia.- Lovely flavors are infused into this wonderful bread which, depending on the additions can become a meal or a side....

1 package active dry yeast
5 cups unbleached all-purpose flour plus additional for kneading
1/4 cup plus 3 tablespoons extra-virgin olive oil (or more)
1 tablespoon finely chopped fresh rosemary
1 teaspoon coarse sea salt

Stir together 1 2/3 cups lukewarm (105 to 115F) water and yeast in bowl of mixer and let stand until creamy, about 5 minutes. Add 5 cups flour, 1/4 cup oil, and 2 1/2 teaspoons table salt and beat with paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes.

Turn dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with oil. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1 1/2 hours.

Press dough evenly into a generously oiled 15- by 10- by 1-inch baking pan. Let dough rise, covered completely with a kitchen towel, until doubled in bulk, about 1 hour.

Preheat oven to 425F. Stir together rosemary and remaining 3 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with rosemary oil, letting it pool in indentations. Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.

Immediately invert a rack over pan and flip focaccia onto rack, then turn right side up. Serve warm or at room temperature.
NOTE: You can also make this by hand, kneading the dough until it comes to a good consistency and use any cookie sheet or baking pan, although something with a slight lip would help, but remember this can be a free form bread so don't worry and go ahead and use what you've got.
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Bacon and Cheese Easy Quiche.- One of the easiest and nicest "clear out the fridge" dishes you can make, plus can be for guests, breakfast, candlelit supper or instead of pizza....

4 large eggs
¾ cup of heavy cream
¾ cup of milk
½ cup of grated cheese (Swiss, Gruyere but you can use any melting cheese)
¾ cup of bacon, chopped
1 cup onion, chopped (or use caramelized)
1 teaspoon parsley, chopped (or your favorite herb)
1 large pie shell

Lightly beat the eggs in a bowl. Add the cream, milk, cheese, bacon, onion and parsley. Mix gently to retain the air, preferably with a whisk. Pour into the pie shell.

Quiche Crust.- This dough is called "pâte brisée" in French (pronounce "pat breezay"). It is the base for all quiche and pie recipes. If you take the time to make your own crust, your quiche will taste a million times better (at least!) than if you buy it ready-to-use. The ingredients below are enough to make 2 thin crusts so make two flavors.

1 and 3/4 cups, unbleached, all-purpose
1 stick unsalted butter
1 egg
1 teaspoon of crème fraîche (or sour cream if you can't find it)
1/2 teaspoon of salt.

The base ingredients are the flour, salt and butter. The egg and crème fraîche are here to help them stick together (plus the egg will give the crust a nice golden color). But you can use a basic pie crust recipe you like too.

First sift the flour over a large bowl and add the salt. Cut the butter in tiny cubes. Incorporate the butter to the flour with your finger tips or fork(you can use a food processor if you like) The dough will feel like coarse sand grains between your fingers. Push the flour and butter mix on the sides of the bowl, digging a hole in the center. Break the egg and pour it in the hole in middle of the bowl. Beat it a little with a fork then use a wooden spoon to incorporate the flour little by little. Add the crème fraîche or sour cream and mix again until the dough is homogeneous. (Alternatively, or if the dough is still dry, pour a few drops of water and knead.) Use your hands to knead the dough and form two balls of the same weight. Place the balls of dough in plastic wrap and let them rest in the fridge for at least 1 hour before using or freezing. Let the dough warm up a little before rolling it out.

If you have a quiche pan or a pie pan.... but I've also used a spring form pan which allowed me to add more filling ingredients, but use what you've got.

Bake at 320 F for 35-40 minutes or until the shell is cooked. If the top is getting golden too soon, put a sheet of foil over the top for the first half hour or so and take off for 10 min so it will get nice and golden brown and won't burn. If your pan is deeper, allow more cooking time and the foil is mandatory, ok? Keep watching it since depth will determine the time in the oven.
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Another day and even though it's Sunday I need to go to the laundromat to get clean Chef's coats for school, UGH! I hate the laundromat but whatever, must be done or we'll never pass review, our coats must be spotless! I also need to go to the market but fear I won't have enough time for everything or we won't get any time to just rest before taking on another heavy week, so might need to split the marketing throughout the week.... we'll do what we have to do and get more flexible, our bodies will tell us if it's too much.

Best to all, hope you try these recipes and let me know how yours turned out. Stay warm and safe and we'll talk soon......

Making Changes to the Whole Enchilada!......

It's been seven days so far..... we've gone back to low-carb eating, trying to lose weight and lower all of our numbers (cholesterol, glucose levels, etc.) and for the most part and over the years we've found that the regimen that most closely adapts itself to "our" lifestyle is low-carb.

I've been doing this system for many, many years.... when I was young I would do it with my Dad and I didn't realize this is what I was doing since being from a cattle family, steak and salad was a daily thing around my house. Once I was out of my parent's house came Dr. Stillman who was a precursor of Dr. Atkins I guess, they're very similar and continued the steak and salad trend so it was familiar and easy to do.

When I found that my Dad's arteriosclerosis problems were an inherited condition and after tests to see who had gotten this bit of inheritance; low and behold I was it. Way back then (and still today) when fear rules not only government but the medical field, you were scared into doing "the right thing" and so I was brainwashed into doing without meat because it was "devil meat" and would kill me and while it worked for a second or two....

So I went vegetarian for 2-3 years, consuming industrial quantities of veggies (I do love vegetables, don't get me wrong...) but came to find it did nothing for my cholesterol numbers, those were stuck right were they always were and after trying some "leading cholesterol lowering medications" (those were "devil meds" since they made me ill... and later recalled) I decided "these people don't know s**t from shinola" and went back to life the way it used to be.

My weight was fine growing up and until I was about 30 years old when I noticed my metabolism starting to die. By the time I was 40 and had Rene, my youngest, I had held a funeral for it and loving food had accepted the fact that I would never be slender again.... the weight I had gained carrying my over 10lb huge and dimpled big boy who nursed for over a year had turned to concrete and had set up permanent residence on my body. Whatever.....

But now that I am almost ancient, the weight is in my way so !Hello, Atkins! once more. I wonder how long I will stand it since patience is definitely not my forte and I love anything that tastes good, never mind what it is..... but so far 5 lbs have left me, I'm not giving up and have declared war over poundage, so here are some of my latest dishes that have found their way onto our table, contributing to my goals while still giving us yummy taste. Rene is my diet partner but being young and tall means he's lost 15 lbs to my 5 and Ricardo actually has to eat to keep weight on! (a truly hateful person.....), so he eats these but adds his favorite side dishes that have nothing to do with low-carb, anyway, here you go:

Feta & Olive Meatballs.- Wonderful flavor, easy to make and will keep you on track!

Makes 16 meatballs or 4 servings

1/2 cup chopped parsley
2 tbl finely chopped onion
1 lb ground lamb or beef
1/2 cup crumbled feta cheese
1/2 cup pitted green olives, coarsely chopped
2 eggs
1 tsp dried oregano, crushed
1 1/2 tbl caraway seeds
1/4 cup coriander seeds
2 dried red chilies or 1 tbl red pepper flakes

Combine all the ingredients with your hands and shape into 16 meatballs. Place the meatballs about 2 inches apart on a baking sheet and broil, about 3 inches away from the heat until browned on top. Turn over and broil on the other side.

You don’t really need any salt in this recipe as the feta and olives provide enough. You can also fry the meatballs in olive oil, but I think broiling is easier and doesn't make a mess. Try the spice mixture. It tastes great in the meatballs.

Roast the spices in a dry frying pan over medium heat until fragrant. Cool and finely grind in a coffee grinder.

Total Calories: 1616
Fat: 128 grams
Carbs: 22 grams
Fiber: 8 grams
Protein: 94 grams
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Roasted Cabbage and Bacon.- A wonderful addition to a meal and very easy to make....

Makes 6 wedges, serving 4-6 people.

2 lb. head of green cabbage
1 tbl extra-virgin olive oil
4 oz good quality slab bacon, diced into 1/4 inch cubes
coarse sea salt
red wine vinegar or lemon wedges

Preheat the oven to 350F. Trim the stem of the cabbage and remove one layer of the outer leaves. Cut the cabbage in half, and cut each half into three even wedges. Coat a rimmed baking sheet with the oil and place the cabbage wedges 1 inch apart on the sheet. Scatter the bacon over the cabbage.

Roast the cabbage for 20-30 minutes until richly browned on the bottom. Turn the wedges over and roast for 20-30 minutes longer until the bottom is richly browned again. Remove any dried outer leaves. Sprinkle with the coarse salt and serve with vinegar or lemon wedges.

Total Calories: 515
Fat: 37 grams
Carbs: 40 grams
Fiber: 17 grams
Protein: 14 grams
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Zucchini, Sour Cream and Jack Cheese Casserole.- The combination of flavors is great, healthy and another easy yet dish that's good enough for company....

Serves 4

4 tbl butter
1/2 cup finely chopped green onion
1 clove garlic, minced
1 lb zucchini, trimmed and sliced 1/8-inch thick
1/2 cup grated Jack cheese - hot pepper is good!
1 egg
1/2 cup sour cream
1/2 tsp salt
2 tbl chopped fresh basil or I tsp dried

Preheat the oven to 350F. Butter an 8 by 8-inch baking dish. Melt 1 tbl of the butter in a large frying pan over medium heat. Add the onion and garlic and sauté until the onion is translucent. Scrape into a large bowl.

Melt the remaining butter over medium high heat in the same frying pan. Add the zucchini and cook, stirring frequently until the moisture has evaporated and the zucchini is tender. Transfer to a food processor and pulse until smooth.

Add the remaining ingredients and pulse to combine. Add the onions and pulse once. Pour into the prepared baking dish. Bake for 30 min until lightly golden.

Total Calories: 1008
Fat: 93 grams
Carbs: 16 grams
Fiber: 3 grams
Protein: 27 grams
NOTE: I also use just the zucchini, onion, garlic, salt and pepper with olive oil and saute in a pan until tender. Before serving I add the juice of one lemon, add some dill and serve. Even lower in everything and every bit at tasty!
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Blue Cheese Dressing.- I made it for salad but now we use it on everything else! Great over steaks too..... MMMMmmmmmm! Super easy because you use the blender and it comes out rich and thick.....

2 egg yolks or 1 whole egg
3 oz crumbled blue cheese
1 tsp sea salt
1/4 tsp sugar (optional, use Splenda)
3 tbl wine vinegar or lemon juice
1 1/2 cups olive or peanut oil

For a thicker dressing, use 2 egg yolks instead of 1 whole egg.
Place egg into blender. Add blue cheese, salt, sugar and vinegar or lemon juice and 1/2 cup of the oil.

Cover and process for 10 seconds or until smooth. Without stopping blender, remove center cap and pour remaining oil slowly in a thin stream until all the oil has been added. This should thicken the dressing up a lot.

Serve over your favorite salad ingredients. Store refrigerated for up to 1 week.

Calories: 117
Fat: 11g
Protein: 3g
Carbs: 1g
trace Dietary Fiber
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Simple Chicken and Coconut Curry.- Very simple one-pot meal that really delivers!....

Serves 4

2 tbl vegetable oil
1 1/2 tsp whole black peppercorns
3 1 1/2 inch pieces of cinnamon stick
10 whole cloves
8 whole cardamom pods
3 dried red chilies
1 tbl fresh, grated ginger
8 chicken thighs, skinned
1 can coconut milk
salt to taste

Over high heat in a medium-sized heavy pot, heat the oil. Add the peppercorns, cinnamon, cloves, cardamom and red chilies. Stir until the cardamom darkens slightly. Add the ginger, give a few stirs and add the chicken and coconut milk. Salt very lightly. Add enough water to just cover the chicken pieces. Bring to a boil, turn down to a simmer and cook uncovered for 40 minutes. The sauce will have thickened slightly. Season to taste. Try it with a squeeze of lime.

Total Calories: 2260
Fat: 137 grams
Carbs: 13 grams
Fiber: 0 grams
Protein: 244 grams
NOTE: In a dish like this I add as many low carb veggies as I can, not only to stretch it out more but to give everyone bigger servings (or more of them) if needed.
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Pureed Daikon with Balsamic Browned Butter.- Daikon as so many healthful benefits it makes sense to include it in your meal plan, plus done this way it's great!

Daikon radish is similar in flavour to turnip when cooked. Large grocery stores and oriental markets carry it. I love using it in chicken soup, and it can be roasted like potatoes. One pound of daikon contains 18.14 grams of carbohydrates and 7.18 grams of fiber, which makes it an ideal high-carb vegetable replacement. Serves 8.

2 1/2 lbs daikon radish, peeled and cut into 1 inch cubes
6 tbl butter
4 tbl cream cheese
salt and pepper to taste
2 tbl balsamic vinegar

Place the daikon in a pot and cover with cold water (or you can use chicken stock). Cook at a moderate boil until the daikon is tender, 45 minutes to 1 hour. Drain well. Purée the daikon in a food processor or potato ricer until smooth, or mash by hand. Return to the pot and stir in half the butter and the sour cream or crème fraîche and salt and pepper to taste. Stir over low heat until hot. Transfer the purée to a large baking dish. You can make the purée up to 2 days ahead, cover and refrigerate. Bring to room temperature and reheat, covered, in a 400F oven for 20-30 minutes.

To finish the purée, melt the remaining butter over medium heat until it turns a rich brown. Add the balsamic vinegar. Stand back as the mixture will splutter. Drizzle over the purée and serve immediately.

Total Carbohydrates Minus Fiber: 34.17
Carbs: 6.51
Carbs per Serving minus Fiber: 4.27
NOTE: Mashed cauliflower is also great to use instead of potatoes.
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Tuna and Caper Mousse on Eggplant.- A sophisticated spread for snacking, as a side dish or appetizer!.....

Makes approximately 1 1/2 cups

2 Japanese eggplants, approximately 1 lb
Olive oil
2 6 1/2 oz. cans Italian tuna, packed in olive oil
3 Tbsp. drained capers
1/2 cup unsalted butter, softened
2 Tbsp. coarsely chopped basil
capers
small basil leaves

Slice the eggplant in 12 1-inch slices on a slight diagonal. Brush with olive oil and grill or broil until tender and browned. Let cool.

Drain the tuna. Place in a food processor with the capers and butter. Process until smooth. Transfer to a bowl and stir in the basil.

Spread 1 Tbsp. of the mousse on each piece of eggplant. Garnish with a caper and basil leaf.

Tuna Mousse:
Total Carbs: 1.344
Total Carbs per Tbl: .056

Per Serving:
Total Carbs: 2.26
Total Carbs Minus Fiber: .928
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Baked Salmon with Parsley, Vermouth and Cream.- Don't think I have to tell you what this tastes like, divine!.............The sauce also goes well with halibut, cod, sole and chicken.

Serves 4

4 6 oz salmon steaks, 1 inch thick
1 cup dry white vermouth
1/4 cup bottled or canned clam nectar (or use leftover seafood shells)
2 tbl minced shallots
1 clove garlic, minced
1 cup whipping cream
1/4 cup parsley leaves
1 tbl minced chives or the green tops of green onions
salt and pepper to taste

Preheat the oven to 350F. Arrange the salmon in a baking dish, without overlapping, and sprinkle with salt and pepper. Bake for 10-15 minutes, until the salmon is just opaque in the middle. Cover and keep warm.

While the salmon is baking, make the sauce. In a small, heavy saucepan, combine the vermouth, clam nectar, shallots and garlic. Bring to a boil and cook until the mixture is reduced to 3/4 cup. Add the whipping cream and boil until the mixture is reduced to 1 1/2 cups. Place half the mixture in a blender or food processor. Add the parsley and purée. Stir into the remaining mixture. If you want a super smooth sauce you can put the sauce through a sieve, but it is not necessary. Return to the pot and boil until the mixture coats a spoon, 2-3 minutes. Season with salt and pepper.

Add pan juices from the salmon and the chives or green onion to the sauce. Place the salmon on plates, pour the sauce around the steaks and serve immediately.

Carbs per Serving: 4.05
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Italian Style Meat Loaf.- I like to have meatloaf around for breakfast, dinner, or as a cold snack. I enjoy it fried and served with eggs for breakfast or heated under the broiler, then spread mayonnaise and Dijon mustard on it, smothered with cheese and a few slices of tomato and broiled until the cheese is bubbly.

Makes 1 12 x 4 1/2 inch loaf, approximately 12 slices

4 oz. pancetta, diced (I use bacon or prosciutto)
3 eggs
3 lbs lean ground beef
1/2 cup finely ground pork rinds
1/2 cup freshly grated Parmesan cheese
2 tbl finely chopped parsley
1/2 cup finely chopped onion
2 cloves garlic, minced
1 tbl chili powder
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbl finely diced sundried tomatoes (I use oven dried tomatoes..)

Preheat oven to 350F. Grind the pancetta in a food processor or chop really, really fine. Add the eggs and pulse to combine. Place in a large bowl and add the remaining ingredients. Mix well with your hands and pack into a loaf pan. Bake at 350F for 1 hour and 15 minutes. Let cool for 15 minutes before cutting.

Total Carbohydrates: 16.26
Total Carbohydrates Minus Fiber: 11.59
Carbohydrates per Serving: 1.35
Carbohydrates per Serving minus Fiber: .96
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How about that, some great meal ideas if you're interested in the low-carb lifestyle. Don't forget that rich butter and cream sauces are allowed which is one of the reasons we've always preferred low-carb. Plus with the latest reports concerning the benefits of this diet that support the original claims made by Dr. Atkins, it makes it one of the best options around for losing weight while enhancing you health. Don't know how long I will be able to stay on the "straight and narrow" but for the time being, here I sit. Sending good thoughts to everyone, talk soon!....