Kitchen Herb Garden

Lately, I have been yearning for a garden. Unfortunately, city living does not afford any outdoor space to call my own. I have two house plants - one made the cross-country drive with us as just a baby clipping from one of my sister's Spider plants. The other is a sweet potato that I think really didn't want to be eaten so it started growing a beautiful vine. I planted the whole potato in a pot and it is very happy.

Although I love my house plants, I would really like to grow food - home grown tomatoes could be one of the most delicious things in the world. In light of space issues, I am focusing on herbs. I bought seeds and little starter cups, pots and organic soil. I planted the seeds about a week ago and already have cute little sprouts. I am growing: Rosemary, Oregano, Marjoram, Dill, Savory, and Basil. For now, the little sprouts live on a table in my kitchen, but I hope to graduate them to the tops of my cabinets where there is nice light. I am looking forward to harvest time already - but starting from seed is a practice in patience.

Port and Mushrooms and Chicken, oh my!

Between the Vanity Fair article, "Our Lady of the Kitchen" by Laura Jacobs and the new movie "Julie & Julia" I have developed an interest in Julia Childs. I share not only her affinity for French food, but her struggle to define herself and find her place in world. She is responsible for making cooking a more accessible art and for teaching countless people that it is ok to fail, you just have to pick up the pieces and try again. She is a very cool lady. I have to add her to my imaginary dinner party list - you know the list of people dead or alive who you would invite to a dinner party...

In light of my new interest in the ol' gal, I thought I would try one of her recipes. Nora Ephron, the writer and director of "Julie & Julia" was interviewed on WNYC's Leonard Lopate Show and she mentioned that one of her favorite recipes from "Mastering the Art of French Cooking" is one for chicken with mushrooms and port. That combination stuck in the back of my head for a couple of weeks and last night I finally tried it.

No surprise, I didn't use a recipe - but here is the jist of it...

Saute portabello and shitake mushrooms in a large pan (As Julia says, "Don't crowd the mushrooms!") with one clove garlic (finely chopped), olive oil, and butter. Once the color changes and they become fragrant, remove from heat.

Heat olive oil in a separate pan over high heat. Add chicken pieces (I used boneless, skinless breasts, but anything will do). Cook on each side until golden brown.

In a small bowl or cup, mix a couple of spoon fulls of flour with about a 1/2 cup light cream (or half and half) until smooth.

When chicken is golden, remove from heat. Return mushroom mixture to low heat. Add half and half (enough to create a sauce around the mushrooms) and simmer while stirring. Add the flour mixture and stir until incorporated. Next add about 1/2 cup port and stir into mixture. Keep an eye on the heat - if the sauce gets too hot it may separate. The sauce should thicken. If it gets too thick add a little water or milk. Season with salt, pepper, and one addition garlic clove (finely chopped).

Add chicken pieces, cover and let simmer for a few minutes to finish cooking the chicken and let all the flavors come together.


I served my chicken with orzo. Orzo is pasta that looks a lot like rice. I boiled and strained the orzo then added sun-dried tomatoes (soaked in water for about 10 minutes to soften them) my Balsamic vinaigrette (from an earlier post) and plenty of freshly grated Asiago cheese.

Here's a picture - although it was kind of an afterthought so its not great, but you get the idea.


The dinner was a hit! Now I have to find the real recipe and see if I was anywhere close to it.

Chocolate milk please, hold the corn syrup!

As I continue to endeavor to eat less food that is processed or full of questionable and unpronounceable ingredients, I have been experimenting with making some interesting things from scratch.

I really love chocolate milk and find it to be an especially good post exercise recovery drink, but alas, Hersey’s syrup is basically chocolate flavored high fructose corn syrup. Horizon has delicious chocolate milk, but it is too expensive to make a fridge staple.

In the wintertime, I often make hot chocolate from scratch the Swedish way which is basically cocoa powder and sugar whisked into milk and heated. Unfortunately, when you try to do this cold you get a grainy texture. Next I thought of heating it to dissolve the sugar and then chilling it to make chocolate milk. It wasn’t too bad, but still lacked the richness that I love.

My next plan was to make simple syrup (equal parts water and sugar heated until the sugar dissolves). I realized that simple syrup is basically homemade corn syrup, but made from sugar. We all know that too much sugar is not a good thing, but I think it is far superior to the alternative (i.e. the devil of foods, high fructose corn syrup).

While the simple syrup was still warm I began whisking cocoa powder in about a tablespoon at a time. I continued until the mixture was very dark in color, rich tasting, and thick. Once cooled and mixed with milk it is delicious!!!!!

I would love to experiment more with this using raw sugar. I also considered using Agave syrup, which is derived from the Agave plant and some claim is better for the body than white sugar because it has a more complex molecule. The only problem with Agave is that it is still pretty expensive.

Ode to the Tagine

My good friend, Lydia, introduced me to this Moroccan cooking vessel, which is used to create deliciously flavorful dishes like Lamb Tagine. My recipe may not be perfectly authentic, but I assure you it is good.

I use whatever cut of lamb I can find - usually shoulder meat. This dish also works well with chicken (use pieces with skin). For a good sized meal for four you should use about 2.5 pounds of meat. Cut it into bite sized pieces.

Next slice two medium sized onions. Cut one medium sized boiling potato into reasonable pieces (again think bite sized). Add a carrot too if you have one on hand.

Pat the meat dry with a paper towel. In a cooking vessel (preferably a tagine, but a dutch oven will do just fine) over high heat quickly sear the meat on both sides.

Reduce heat.

Add onion and potato. Add water (or use broth if you prefer) just until level with the meat and onions. Add 1 teaspoon each: cinnamon, ginger, tumeric. Also add a couple cinnamon sticks.

Meanwhile, if you have saffron on hand, toast it in a dry pan for 15-30 seconds then crumble into about a tablespoon of dry white wine. Add to the meat mixture.

Cover and reduce heat to very low and let cook for 1.5-2 hours. While that's cooking, chop 1 cup pitted prunes and 1 cup dried apricots. Set aside 2 tablespoons honey and two finely chopped garlic cloves. In a dry pan toast sesame seeds (usually takes a couple of minutes - they should change color to a golden brown).

When the meat has cooked for 1.5 hours test it for tenderness - should be very tender. If you are happy with the tenderness add the prunes, apricots, and honey. If you want it more tenderness (who doesn't?) cook a little longer. Mix over low heat until mixture thickens. At the very end add garlic and sesame seeds.

This Moroccan 'stew' is great with a crusty bread, naan, or couscous and red wine (of course)!

Enjoy!

Food + Politics = Trouble

Yesterday I went to see a screening of Food Inc, it is a film that provides a window into the usually secretive and veiled food industry. Both Michael Pollan, author of Ominvor's Dilemma and In Defence of Food, and Eric Schlosser, author of Fast Food Nation, contributed to the film. It is worth seeing if you have ever wondered how food is created, where it comes form, and how its being regulated. Even if you haven't wondered those things, it is worth seeing.

Another great and important movie is The Future of Food, which can be seen on Hulu.

These books and films are important spotlights that are bringing much needed transparency to the food industry. We know that at least some of the food we eat contributes to the growing disease and obesity rates, but without accurate information we are powerless to make good, healthy choices.

After reading these books and learning more about the food industry, I have significantly changed the way I shop, eat, and cook. Remember, as consumers we vote with our dollars - everytime we buy local or organic foods we are essentially voting against the over-processed, ethically questionable foods that plague our diets.

I would love to hear your thoughts about this movement.

Yo Quiero New Mexican Chile

A little known fact about the great state of New Mexico (to non-New Mexicans of course) is that in addition to being beautiful, diverse, and unique it boasts a lively food culture. Although New Mexicans tend to call it "Mexican Food", in reality New Mexico has a food that is totally its own.

New Mexican Chile, known locally as either red chile or green chile, is only grown in New Mexico and has a flavor and hotness that is nothing short of addictive. Most people have a preference (mine is clearly Red!) and those who, gasp!, don't like chile at all tend to be austricised. Chile goes on everything from pizza to pie (okay that's a strange one but its true in at least one case).

Moving away from New Mexico has made my appreciation for its character and culture grow. In the New York food scene there has been an upswing in the cool-factor of "Mexican Food" - which ranges from semi-authentic food similar to that found in parts of Mexico to terrible, terrible attempts to make a fiesta out of bad Margaritas and worse salsa - (ketchup, onions, and bell peppers!).

In an attempt to open the hearts and minds of non-New Mexican to its greatness I offered to cook an authentic New Mexican meal (with some Oaxacan inspirations) for a group of Swedes.

The Menu:

Shredded Chicken Burritos with Black Beans and Papas Fritas
Red Chile
Salsa
Guacamole
Sopapillas
(with the exception of the black beans, all made from scratch)

One great feature of New Mexican food is that it is pretty simple. Even with making everything from scratch, this dinner almost cooks itself.

Burrito Filling

• Chicken - Boil and shred chicken breast, removing any fat after boiling. I usually don't worry too much about seasoning the chicken because the burritos have so many other flavorful features.
• Black Beans - If you are amibitious, make your own black beans. Otherwise, simply openthe can and heat.
• Papas fritas - also known as fried potatoes are pretty simple. Peel and cut boiling potatoes into small cubes or rectangles. Heat enough oil (although not traditional, I like to use olive oil) to cover a frying pan bottom. Add potatoes and season generously with salt and pepper. Let the potatoes cook at a pretty high heat, occasionally shaking the pan to prevent sticking. Stir occasionally and cook until golden brown on all sides. (takes about 30 minutes)
• Add some delicious cheese - we used Oaxacan cheese that is like a saltier mozerella
  

Red Chile

1 Clove garlic (more if you love it!)
2-3 T Oil
2 T Flour
2-4 T New Mexican Red Chile powder
2 c Chicken broth

Saute the garlic in oil until fragrant reduce heat and add flour and mix thoroughly. Slowly add the chicken broth, stirring constantly. Whisk in red chile powder. Let simmer until thickened.

Salsa

4-5 Dried Serrano Chiles (roasted, soaked, seeds removed to control the heat)
1 carton of grape tomatoes (roasted)
1 clove garlic
Salt (to taste)

Mix together in food processor or blender until blended.

Guacamole
Everyone makes this a little differently....
2-4 Very ripe avocados
1-2 cloves garlic
Fresh lime juice
Salt
Tabasco

There are really no measurements here - just add each ingredient, mix and taste. I like to use a mortar and pestle to make it and serve it from. Start with the garlic, smash until flattened against the sides. Next add avocados and gentle smash. Last add the seasoning a little at a time to achieve a taste that is perfect for you.

Sopapillas

I must give credit where its due... I used this website for my sopapilla recipe and was very happy with it. Note - you MUST use lard and NEVER shortening!!!

Every good New Mexican dinner should be served with good Mexican beer - we drank Negro Modelo and Dos Equis Amber (my two favorites).

Enjoy!

Here's a fun link
The Chile Pepper Institute (who knew!?)

Holy Mole!

I just returned from a fabulous vacation in Mexico's great state, Oaxaca. This southern state offers both mountains and beaches mixed with rich local traditions and delicious food! Oaxaca is home to many indigenous people of Zapotec, Aztec, and Mixtec decent among others. It is an incredibly diverse place with welcoming, friendly people.

We traveled to Oaxaca for a friend's wedding, which was in Puerto Escondido - a wonderful little surfing town on the Pacific. Oaxaca is known as a culinary destination, so I was particularly excited to sample the local food and learn about the regions rich culinary heritage. The people of Oaxaca depend on local markets to buy everything from meat to fresh flowers to furniture. These markets are incredible!

While I was in the city of Oaxaca I was lucky to take a cooking class where I learned how to make an awesome mole, salsa, and tortilla soup!

Here is the recipe for the mole including pictures of the ingredients compliments of Oscar, my friend at Casa Crespo. Oscar teaches cooking classes and runs a beautiful little B&B in a not so touristy part of Oaxaca.

Party Mole
(25 portions)

1 8 lb. (4 k) turkey, washed and cut in pieces (we used chicken)
16 cups (128 fl oz/4 l) water
5 garlic cloves
_ onion
1 tablespoon salt

SAUCE
13 Mexican pasilla chilies (4.5 oz/125 g)
8 mulato chilies (4.5 oz/125 g)
Cooking oil
_ cup (4.5 oz/125 g) raisins
_ cup (3.5 oz/100 g) almonds
_ cup (1.8 oz/50 g) pecans
2 tablespoons (.9 oz/25 g) shelled pumpkin seeds
_ cup (4.5 oz/125 g) sesame seeds
2 sliced plantains (17.7 oz/500 g)
3 medium tomatoes (10.6 oz/300 g)
4 garlic cloves
_ medium onion, roughly chopped (3 oz/85 g)
4 peppercorns
2 cloves
1 tablespoon oregano
1 tablespoon thyme
2 in (5 cm) cinnamon stick
1 cup (_ lb/_ k) pork lard
2 cups (10.5 oz/300 g) shaved Oaxacan chocolate

Boil the turkey in a large stockpot with the onion half, 5 garlic cloves and salt for an hour or until the meat is tender. Remove the turkey and save the broth.
Cut the chilies lengthwise with scissors; de-vein and seed them; remove the stems.
Heat the oil in a frying pan and fry each chili individually. Remove them once they blister, being careful not to burn them. Fry the raisins until they plump, then put them in some water to avoid hardening. Fry the almonds, then the pecans, and finally the pumpkin seeds. Fry the sesame seeds with just a little oil and a bit of salt so they do not splatter. Clean the pan, then fry the sliced plantains and remove. Fry the tomatoes, garlic and onion.
Grind the chilies first. Then grind all the other ingredients: the raisins, almonds, pecans, pumpkin seeds, sesame seeds, tomatoes, garlic, onion and spices. If you are grinding with a blender, add some turkey broth. If using a mill, add a little water.
Fry the ground ingredients in the lard, using a large pot. Stir constantly for over an hour (I don't remember this taking an hour) until the mixture takes on a dark color and turns into a paste. Add the chocolate and stir until it melts. Add the turkey broth until the mole has the consistency of a thick sauce. Bring to a boil; check the taste. Cover each turkey piece with mole and serve with white rice.