Food for thought: Valentine's Day

Valentine's Day is fast approaching. Can you feel the love in the air? Along with the love, I also sense some doubt, mild bouts of panic and an eagerness to please. Because, get this: Valentine's Day is not all about love. There is an element of showing you care, wanting to "take things to another level", and creating a perfect cocoon of romance. All those things take planning, and they often involve food. So here are some ideas for nice and naughty things for Valentine's Day, especially for those wanting to seal the deal...

Preview for a newish sweetie:
Before Valentine's Day, make a super dinner. This will take some pressure off you and will show off your skills but make them seem like an everyday feat. Italian food might be nice. People often suggest avoiding garlic and strong spices/seasonings for a super-romantic time, but this time, you can make some solid comfort food. I'd avoid soup, as boiling liquid and constant stirring often make it look like the work is too hard.

Pasta with Bolognese sauce Tip: try fettucine to catch more of the sauce, if you want the "Fox and the Hound" effect of slooping up pasta and staring into each other's eyes
Pappardelle with Vegetable Bolognese vegan before you top with grated parmesan

Salad? Try this versatile recipe-- Seasonal Country Salad with Spiced Walnuts. The walnuts can be prepared ahead of time. There are various options based on what's in season

Wine? Serve your Bolognese sauce with Beringer Sangiovese

For dessert, make a tiramisu sundae: half a slice of plain cheesecake (no fruit) with coffee ice cream. Sprinkle cocoa powder on top. If you want to take it up a notch, try the following: buy a whole plain cheesecake, but not too big. Trader Joe's has some nice small ones. Allow a pint of premium coffee ice cream to get a little soft. Use a spatula or large knife to spread ice cream over cheesecake. Sprinkle with cocoa powder--Nesquik will do in a pinch. Freeze for 3 hours, or until firm.


Valentine's Day

The rules for a romantic meal usually are:

• eat light (you can nibble on grapes throughout the night) to keep you spry
• if you opt for rich food, serve in smaller portions
• keep garlic & onions to a minimum
• keep it simple, so you can avoid stress
• make some things you can keep at room temperature
• make some things you can eat with your hands
• impress with little touches like a roaring fire, candles, flowers, good music

Most tasks can be prepped beforehand, so relax!!!

Make a salad of cucumber ribbons and a light vinaigrette. It's something you can make ahead of time.
I like the looks of this cucumber salad with jalapenos and minced peanuts. Only make this salad if you know your sweetie likes it hot and doesn't have a nut allergy! Also, use seedless cucumbers to save time and make ribbons (use a peeler and peel along the length of the cucumber).

A raita, a cucumber salad with yogurt (with sliced/ribboned instead of grated cucumbers), could work as well.

For a simple Italian salad, combine 1 pint grape tomatoes, 1 handful kalamata olives with brine/oil and 1 8-oz container baby mozzarella balls--usually in water--, drained into a medium-sized glass bowl. It can all fit in a small mixing bowl. Use 4 fresh basil leaves and tear them into bits over the other ingredients. Add some black pepper, salt and olive oil to taste & look like you exerted some effort. Great food you can eat with your hands, if you really want.

Main Course
A petit filet mignon hits the spot for me. Salmon, tuna, or chicken also work. If you like finger food, try shrimp. Just remember, you may not want to linger in the kitchen, and small, quick-cooking items may need your attention.

Vegan or vegetarian? Try a rich lasagna, as it fills a plate but won't fill you up too much. Plus, you can leave it in the oven a while.

Vegetable
I love green beans amandine, baby carrots, and mixed lettuce salads. Grilled zucchini, too. I avoid mushy medleys and pungent smells, liked cooked cabbage.

Dessert
Why not go with fancy chocolates, a nice, warm dessert, or fresh fruit and liqueur?I love Frangelico, a hazelnut liqueur. Try it straight in beautiful little goblets, on the rocks, over ice cream, or try soaking cantaloupe in some and chilling while preparing the meal. Or put it in coffee or hot chocolate. Other substitutes include Godiva liqueur, Chambord--great wi, and Kahlua (but not with cantaloupe!). I love Chambord, Frangelico and half-and-half or milk over ice. It's a version of a drink called nuts & berries. So good!

Other menu sources:

Gourmet's Valentine's Day Dinner for Two

Bon Appetit's "Cook it Together" menu for Valentine's Day


After all that effort, make sure you smell good!
Next week, I head to Sephora and sniff out the best perfumes to give, get and wear.

Food for thought: Christmas, Kwanzaa and Hanukkah--Are you ready???

Season's greetings! I love the holidays. At least, now I do, since I don't buy too many gifts. But more about that later.

Did you send out invites for a nice, cozy gathering, only to realize that you have no idea what you're going to serve? On the hook for Christmas dinner? New Year's Eve cocktails? Get some ideas here, and use the time (and money!) you save getting something nice for yourself...


Appetizers

Cream cheese will be your best friend. You can do so many things with it!

Ever heard of cheese logs or cheese balls? Well, why not make pear shapes? Or even a cone-shape for a tree?

Also, use cream cheese as the base for a mousse.

Salmon mousse (serves 25 hungry or 40 nibblers)
8 oz. smoked salmon pieces. Buy the pieces cheap, as in $6 or less at Trader Joe's and Harris Teeter.
16 oz. cream cheese, softened
2 sprigs fresh dill, stems removed
Pepper, to taste
Pulse cream cheese in food processor, then add salmon, and dill.

Voila! You have a ton of mousse! Use on top of seedless cucumbers, or peel & seed a regular cucumber, cut in half, then put mousse in the middle. Cut in 1/2-inch slices, and you have cute watermelon-like hors d'oeuvres. Stand them up, or slice them thin on mini toasts, melba rounds or bagel chips. To pipe out the mousse, store in a large Ziploc bag. Just before serving, cut a small slit with scissors at one corner. Start small; you can make the slit bigger, but not smaller! Also works well for frosting.

Salsa mousse
Use 8 oz. cream cheese, softened. Pulse in a food processor.

Add 1/3 cup sun-dried tomatoes softened in hot water, 4 slices pickled jalepeno, 1 sprig fresh or dash dried cilantro and 1 clove fresh garlic. Puree until almost smooth. Experiment with firm silken tofu if you're vegan or are entertaining vegan guests; you may need to add salt.

Use with tortilla chips, grape tomatoes. Serve in a seeded green or red pepper. Extra festive!


Brie with dried cranberries and pistachios
8 oz. brie cheese
8 small sandwich-size pitas
1 large handful dried cranberries
1 handful shelled, salted pistachios- will be bright green & powdery

Cut edges of pita in order to separate sides. Overlap thin circles on a large dinner plate. Put 2 wedges or small wheel of brie on top of bread. Heat in microwave for 1 minute to 1 1/2 minutes, until brie starts to melt in the middle. Sprinkle cranberries and pistachios on melted cheese. Cut remaining pitas into thick triangle wedges. Serve while hot (and reheat if it gets cold).

All of these appetizers would be great for Hanukkah if you're keeping Kosher-no meat.

Vegetables
I used to do complicated stuff for parties. No more hot veggies! People want company, not scurrying and worrying. A few things I like that are not your typical salads... I love marinated veggies. I use pre-prepared items from the grocery store, like matchstick or sliced carrots; frozen bell peppers cut lengthwise; frozen peas (thawed, but not cooked); or broccoli slaw. Use dressings with extra zing. If using mayonnaise, add it just before serving.

Also, I like chopped fresh mustard greens (wash really well!) tossed with Annie's Goddess dressing. They'll taste very peppery, so make sure you like mustard greens. If using an Asian theme, I've sprinkled crumbled seaweed sheets (only one per small bowl of greens) and toasted sesame seeds on top. Make a lot, as greens shrink and wilt. So good, and something different.


Meats

Meat is tricky. I love meat, but I still have a lot to learn about it.

Poultry
I have a tendency to overcook. If that describes you, too, one thing has helped keep chicken breasts moist: start from frozen. That way, I don't have to change my habits!
My favorite marinade for roasted chicken, hands down, is Goya brand Adobo. I has orange & lemon, juices, cumin, salt and pepper. Work some magic on store-bought rotisserie chicken!

Versatile sauce for meats
Sweet and sour sauce for lamb, turkey, duck and ham:

1 1/2 cups pomegranate juice
1/2 cup balsamic vinegar
1/3 cup brown sugar
bay leaf
Heat all ingredients, simmering for 20 minutes, or until thickened. For extra flavor, add 4 whole cloves for ham sauce; 1 thyme sprig for lamb; 1/4 cup orange juice for turkey and duck.

Beef
I'm still learning how to cook steaks and other cuts of meat. I do know what enhances the flavor: herbed butter. Use 1 stick unsalted butter; 1 bouillon cube (avoid those with MSG or anything with glutamate in the ingredients list); 4 sprigs parsley and 1 or 2 small cloves garlic. Blend in food processor. It will be bright green. It's so good on beef, chicken, and even garlic bread.

Fish
The only way I've served fish at a big party is fish croquettes. I'm giving away my secrets...Oh well. I use 2 pounds of catfish nuggets for every pound of frozen french fries. Yep, that's my secret! Puree with 1 chopped small onion, salt and lemon pepper in food processor until it's a paste with some chunks in it. I used a deep fryer, but you can use a deep pot 1/3 full with oil. Make sure oil is hot but not smoking. I prefer corn oil. Drop by big teaspoonfuls into oil. Fry until deep golden brown. So good, and a great alternative the normal party food. Make your own tartar sauce-just use pickles, mayo, a little onion or onion powder and cajun seasoning. Chop pickles separately and add into mayo, so you can gauge how much you want in your sauce.

I also like making fried smelt. This is fish for the "down home" crowd. They are small silver fish from Northeast U.S. that are quite inexpensive. One can buy them at the store, frozen and "dressed"-heads, bones and goop removed. I think they come in a 1-pound bags for 5 bucks. Run smelt under cool water to remove ice chips. Then dry them as much as possible with good-quality paper towel. Squeeze out excess water repeatedly. Coat them in flour and salt, and let them rest for a minute. Coat with more flour if smelt look soggy. Use a wok or other large metal skillet that can go into the oven. Fry them with 1/2 cup oil for 8 minutes, shifting pan to make sure oil coats all fish. Then transfer them to the oven for 25 minutes at 325 degrees. They will get insanely crunchy and will turn dark gold. Serve with a mixture of hot salsa and oil or hot sauce mixed with minced garlic and ranch dressing.

Seafood
I only use shrimp, since it's so versatile. Besides, I'm allergic to seafood and can never try what I'm preparing! Try premade flavor enhancers--jerk seasoning, pesto, curry paste and satay sauce to perk up your shrimp. Add some broth to these pastes, and you have a meal to serve with rice,potatoes and pasta.

Vegans
We can't forget the vegans! Making food vegan is so easy. Also, vegan dishes take a lot of juggling meat and dairy out of the picture for Hanukkah.

For an appetizer, alternate grape tomatoes and green olives on skewers cut in half. If preparing for Kwanzaa, add some Kalamata olives.

You could make a bean salad with chopped fresh kale, white beans or chick peas in a can, sundried tomatoes, olives and artichokes. Add olive oil if none of the other ingredients, like artichokes or olives, have oil marinades. Marinate a few hours, if you can. It's red & green, and tasty for vegans or carnivores. To use Kwanzaa colors, switch all or some of the white beans for black beans.

You could also grill veggies and marinate in lemon juice, oregano and olive oil. I actually use a nonstick pan, lightly coat with oil, such as olive oil spray from Trader Joe's, and heat until black marks form on the veggies. So good and easy! You could also use canola oil and use a curry paste (omit oregano) for curried vegetables. Heat some sweet potato fries in the oven, and add to "grilled" curry veggies or rosemary fries to add to oregano-lemon veggies.

Try a caponata, pictured above. It's a Sicilian appetizer/salad made with eggplant, capers, olives, pine nuts and raisins. I just saw one done with diced butternut squash instead of eggplant. Mmm.

By the way, if you're not used to cooking with tofu, don't start now! Stick to pasta salads, hearty bean salads, tabouleh, falafel, cous cous, and curries--whatever you already cook. Your vegan friends will thank you!

Breads
I don't even worry about bread. I use garlic bread--homemade, since store-bought usually has trans fats, corn bread mixes (I've had bad luck with Glory brand--I like Jiffy better) and Bisquick--low fat!-- for bisuits and quick breads. I've had a lot of success with refrigerated biscuits. The ingredients are scary, though. If you're rushed, just serve fresh bread with olive oil. Add herbs you're already using for cooking, and you're done.

Desserts
I used to be obsessed with desserts, until I went to Mali and dessert was an orange, or ice cream if we were dining out. If you're already running mad from all the other courses, relax and make something simple. I find cakes to be much easier than cookies. I also like making cookie bars, as it takes a lot less time than individually-formed cookies.

If you want to bake, here are two recipes I made at Thanksgiving, a ginger pumpkin tart, and a ginger cheesecake. I used the gingersnap crust pressed into a springform pan from the cheesecake recipe for both desserts. A great timesaver! I also added a LOT of diced candied ginger in both recipes. Oh, and I doubled the filling for the pumkin tart.

I love chocolate fondue at parties. I use semisweet chocolate chips (1 12-oz. bag), whipping cream (8 oz.), honey (1/4 cup) and cinnamon. Oh, and vanilla. Only the real thing, no "real imitation vanilla." You can also add liqueur, I'd say 2 oz. or less. Serve with fruit, cake, and/or ice cream. Keep warm in a crock pot. By the way, this makes a heavenly cake glaze, and when it's refrigerated and solid, you can roll small balls in cocoa powder for homemade truffles.

A few years ago, I made apple skewers sprinkled with lemon juice and cinamon sugar & dipped in caramel sauce. I used red & golden/green varieties for the Christmas theme. They were a big hit. (I think I saw a friend just eating the sauce by itself!) I can't find the recipe I used on the Net, so try the following:
2 cups whipping cream
1 cup (packed) dark brown sugar
1/4 cup corn syrup
1/3 cup (3/4 stick) unsalted butter
Combine ingredients in nonstick pan. Cook, stirring often with a wooden spoon, until brown, glossy bubbles form. You'll also smell a very aromatic buttery smell. It will take a while (15+ minutes, depending on how much you make & size of pan). Thin with water, if desired.
Drinks
Last, but not least. Have some fun, and embrace the traditional drinks of winter.

Glogg-it's a Scandanavian spiced red wine. You can use the same spices as for spiced apple cider and make it the same way. Some stores, like Glut Food Co-op, sell apple cider spices in bulk. But, if you want to avoid lush-ious glogg-related behavior, use equal parts red wine and a cranberry juice blend! This would be a great way to use leftover wine from a large dinner for some friends coming round the day after (like the day after Christmas).

Cider- You can just throw a cinnamon stick in some cider, and you have a treat. Mulling spices include orange peel, cinnamon sticks, whole cloves, ginger and allspice. I also like cardamom sometimes. Also, try topping cider with whipped cream and caramel sauce.
Egg nog-Ever looked at the ingredients of store-bought? Yikes! Use dried egg whites whipped with hot water to thicken milk, whipping cream, sugar, nutmeg and...whatever y'all crazy kids put in your egg nog.

Hot chocolate-Mmm. I use Ghiradelli mix with milk, but if you're making a lot, save some money and make it yourself. Use milk, sugar, unsweetened cocoa and vanilla. Marshmallows are fun. I prefer a dollop of marshmallow cream over whipped cream with hot cocoa. Try ricemellow creme-vegan marshmallow fluff--and vanilla soy milk for an animal-free hot cocoa. Or, save a step and use chocolate soy milk. For the adventurous, try Abuelita--Mexican chocolate squares with cinnamon flavoring. For the gourmet, top whipped cream or marshmallow cream with a mixture of dark chocolate shavings, nutmeg, and cayenne pepper. For the traditional, use some broken candy canes while heating cocoa. Yummy!

Use frozen juice and lemonades to make a killer punch. Use brightly-colored fruit and water/juice to freeze in a bundt pan and make an ice ring.

So, after all this, you probably want to know: am I having a party? Nope! But if you invite me, I'll bring something good!

Food for thought: My Favorite Things, part 1

Let's face it: some people know how to cook, and some don't. Others scrape by, as they or their families depend on them. But think, how many people know how to eat? Ahh, there's eating, as is the physical motion of moving food from outside the mouth to inside the mouth and chewing it. That's not the kind of eating I'm talking about. Eating for me is about harmony, enhancing the taste on one's palette by discerning what should be eaten. Well, that's what it is when I have the luxury of choice. It also means, before I even cook, making sure there are good ingredients and tools around me. Don't get me wrong, I'm not a snob. I do have a rather proud palette, but I am not above Cheetos.

So, what ingredients are important to me?
Olive oil
Already I'm headed for trouble, since I'm quite opinionated. Not about the brand, mind you, although it should be imported from Italy. Otherwise, there's no guarantee you're getting extra-virgin olive oil(EVO). You know what, though? I think EVO should only be drizzled at the end, like one would sprinkle (freshly grated! not canned!) Parmesan cheese on a finished dish. I do have a theory on how to incorporate the full-bodied olive flavor into your food. It is truly revolutionary. OLIVES! I use actual brined olives, not the olive-shaped rubber from a can. Why brined olives and not the chichi kind in oil? For one, I like to eat olives in oil by themselves or use them in a recipe like muffulettas--which have been on my mind. Second, I use the brine to enhance flavor. Instead of vinegar, try adding some olive brine aka "juice." It will bring out a nice flavor in your dish (bolognese sauce or grilled & marinated veggies) AND save you money to buy more quality ingredients! Also, try pureeing olives into a marinade or homemade dressing. It coats well, adds body, and has fewer calories than the same volume of oil.

Fresh herbs
I didn't realize how big a difference this made until I lived overseas, where it was cheaper to buy many herbs fresh instead of dried. I won't go on and on for this one. If I had to choose fresh herbs for you to substitute, here are the top five: parsley, basil, mint, sage, rosemary. Sixth is cilantro. Cilantro, well, either you like it or you hate it. But can you imagine a fresh salsa without it?

Fresh salsa
If you are a Tex-Mex freak, please consider fresh salsa. I've seen it in many stores.; popular brands are Santa Barbara's (my favorite) and Riojo's. Plus, you can dump black bean and corn salsa in chili or even use tomato salsa as a springboard for gazpacho. You can also make many variations of it yourself, especially if you have a food processor, and you'll be so glad you did.

Food processor
No, you can't and shouldn't eat it, but it will exponentially increase the amount of delicious fresh foods you can make in a snap. If you think it's expensive, consider how much the following cost or how time-consuming they are otherwise: marzipan, all-natural peanut or nut butters, herb butter, pastry dough, sorbet, bread crumbs, hummus, salad dressing, homemade mayonnaise, grated cheeses and chopped, grated or sliced fruits & vegetables, and cake frosting. These are but a few things that you can whip up in no time with a food processor. Expect to spend $90+ for a Cuisinart (if you don't like to hunt for bargains).

Sugar and sweeteners
White sugar does have some advantages, as it can make cookies crisp and cakes lighter. What does it do for may palette? Zilch. I use it more for its ease and chemical properties than as a true flavor-enhancing ingredient. I favor turbinado "raw" sugar; sucanat; organic sugar; maple syrup; honey, especially "raw" honey, which dissolves with cold liquids unlike its orange blossom counterpart; molasses--it's heaven in frostings, and is one of my secret ingredients in brownies and spice cakes; and juice concentrates, which I use instead of added sugars in punch and fruit salads.

Unsalted butter
If you do one thing (unless you're vegan or your heart is hanging by a thread), switch to butter. You'll need less for flavor and it has chemical advantages over margarine. The flavor is enhanced when it's cooked to a nutty brown color. When I prepare a savory dish that requires added fat, I usually start off the dish by browning something, like onions, with butter and finish a dish with extra-virgin olive oil. I think the flavors do a nice dance on the tongue and prevent a "heavy" taste and feel.

I have more favorites for next time. Stay tuned...

Food for thought: Do it yourself!

In a world where convenience has become a necessity, and doing something oneself represents an eccentric, kooky artisanal concept, I'd like to push back.

With the E.coli scare on spinach (we are letting the FOOD INDUSTRY wash our own greens now?) behind us for now, I hope there's a lesson we've learned. It's actually an old lesson: if you want something done right, do it yourself. Notice that I didn't say done well. It's more of a moral issue these days, with chicken fried in lard and shortening without our knowing; trans fat snuck in foods if it is .5 grams or less per liliputian serving, and more.

Another reason for doing something oneself is saving money. As those of you who live near me or visit know, I make a lot of things myself, from mayonnaise (sometimes, when I can't bear to throw away multiple egg yolks), to syrups--iced tea and ginger and hibiscus for drinks, to cakes and sauces. There are two main reasons I cook things from scratch: more value for the money spent, and knowing what I eat when I, or you, take a bite. I do take a lot of shortcuts, but I try to be prudent and spend some time cooking and not only opening boxes. Check out the title link for frugal homemade meal ideas.

I often do refreshments after church, and it can get competitive, especially in the brownie department. I tend to make meals instead of snacks, so I can make them myself, save money, and use the rest for leftovers. Sunday was World Communion Day, so I did a more "global" theme than usual. I set a limit of $45, and I can stick to it with proper planning. Not everything is homemade; it depends on my mood & timeline. I also use my culinary control to have vegan, wheat-free, no sugar-added and peanut-free offerings as much as possible.

The menu
Doughnuts from Cherry Hill Farm Bakery. Scrumptious, homemade and a wide variety, including apple cider doughnuts. Yum! Plus, the price is right: $5.25 for 1 dozen fresh doughnuts. They also have a pesticide-free orchard--the apples have spots all over them; like beauty, they are only skin deep. The sad news is that this is their last season of operation.


Rice Krispies treats These are easy and CHEAP! And wheat-free! They are convertible to an organic vegan recipe by using organic puffed rice, ricemellow creme (sold at Glut) and Earth Balance margarine. But only spend the extra cash if you have junk-food-loving vegan/veggie friends, or if you are one yourself. The typical recipe calls for melting two tablespoons of unsalted butter. I add an extra tablespoon and let the butter turn golden, past the melting stage, for extra buttery taste. I add a pinch of salt, stir, then add a 10 oz?--it equals 6 cups-- pack of mini marshmallows. I stir this until it's a uniform creamy foam. Then, I add 6 cups of crispy rice cereal ASAP (save a lot by buying a store brand, or make it healthier/safer by buying from the health food store). *Spray a 9 X 13 (9 X 9 for extra thick) pan with Pam "butter" spray; then spray the spatula, too. Quickly dump the warm rice mixture in coated pan and shape with coated spatula. Wait until cool, then cut into squares. *Do this before you start for best results.

Black bean and corn salad This is ridiculously easy and cheap and filling and vegan and wheat-free salad....and it can be converted to chili con carne or chili con soy when you get home.

1 1-pound package frozen sweet corn 1 8-oz container fresh salsa (grocer's fridge) 2 10-ounce cans black beans

Heat the corn in a medium saucepan with drained liquid from salsa, dash cumin and a dash of salt and pepper (optional). Corn should be cooked through, about 8 minutes. Dump cold salsa in your final serving container, then add corn. This should prevent warping with a plastic container. Wiggle ingredients around & set aside. Next, wash the lids of the beans (!); open the beans; drain the purplish glop from them and rinse then drain well. In the same saucepan as before, heat the beans with 1 tsp. lime juice (or 1 tsp. lemon juice or 1/2 tsp. vinegar) and any other spices you like (but avoid garlic, if possible) for 10 minutes. Mix beans gently into corn salsa mixture. Chill. Serve with tostadas or tortilla chips. When you get home (with leftovers), brown whatever protein you're using in a little oil until liquid is gone & brown bits collect at bottom of pan (use a non-coated pan for best results). Add canned diced or fresh tomatoes with juices and cook until boiling. Then add corn-bean salsa. Cook for 15 minutes. Serve with your normal chili garnishes.

Ginger-pineapple punch
You only need 2 big "hands" of ginger--2 cans frozen pineapple concentrate-1/2 to 1 pound sugar & water. 1/2 pound sugar will make closer to 1 gallon; 1 pound sugar will make closer to 2 gallons. It's also delicious with Splenda.
Wash ginger, then peel skin off. If you have a peeler that won't "do" ginger, cut off skin carefully with a knife. Cut into thumb-size pieces. You'll need to do about 4 rounds with the blender. Add water to cover, then add 1 cup more each time. Chop, blend, then liquefy settings work on our blender. Strain each batch with a sieve. You should have a lot of chaff/fibers/gunk after each batch. However, a lot of the sediment will go through. Not a big deal. If you are making punch for a punch bowl, add a lot of sugar and just a little water to dissolve the sugar. If you are anti-white sugar, buy another can of pineapple juice. This should make 1/2 gallon liquid. It will be very concentrated. Add 5 pounds ice to ginger-pineapple concentrate in a very large punch bowl, and serve.

Asian cole slaw
This is a mayonnaise-based cole slaw. Use vegan mayo if you know many vegetarians will be present. I used 1 1/2 packs pre-cut cabbage slaw from the grocer. Seasoning paste: 1/4 cup or less of mayonnaise, maybe the same amount of tamari (use soy sauce if no tamari), tahini-2 heaping tablespoons, and 1 teaspoon wasabi. Then add 1/2 teaspoon ground ginger. Make seasoning paste, then incorporate slaw mix. Chill & serve.

Last, but not least, Scotch eggs from the British Isles. They're considered pub food in the UK. These were a HUGE hit. What are they? Hard-boiled eggs wrapped in breakfast sausage, then deep fried for further artery damage and taste bud enhancement. The picture is above. I used turkey sausage instead of pork. I also added fresh parsley and garlic, and dried thyme and nutmeg to the sausage. Very tiring to make, although a wonderful treat. To make it wheat free, dip the hard-boiled egg in a beaten egg mixed with 1 tablespoon water instead of flour before wrapping with sausage. I also used corn starch instead of bread crumbs. I cut the finished eggs into quarters. 1 dozen eggs, quartered, should subdue 20-25 people. Here's the recipe!

Bon appétit!

Scratch and sniff beneath the surface: hair care

Many people ask me what I use in my hair and what products I recommend.

I just came across these products I have yet to try but that intrigue me: Curly Q's coconut-based shampoos, conditioners, styling aids, etc. for those with curly hair. Click on the title link to have a look. Has anyone tried them or know where to find them? Holla back!

I use anything and everything on my hair, based on my mood, the season, my budget and hairstyle.

Shampoo: With locks, I like Dr. Bronner's peppermint soap in the summertime. I also use almond. I want to try lavender, too. The only thing is, I get buildup if I use it too much. The Body Shop made this nice thyme shampoo. Yep, made, since it's discontinued. So, I'm on the hunt for a new natural shampoo. I also use T/Sal by Neutrogena. It really gives dandruff no option but to quit! The "sal" is for salicylic acid, a beta hydroxy acid. Basically, it keeps cells from building up on your scalp/ skin. Keep it on your scalp for several minutes. Try this instead of Selsun stuff if you have dandruff issues. When I want to smell like oranges or other fruity things, I use Suave for Kids 2-in-1 conditioning shampoo. It makes a GREAT shower gel & beats spending $10. I've also been known to use Creme of Nature moisturizing something-or-other.

Conditioner: I LOVE, LOVE, LOVE Nature's Gate herbal conditioner. It has jojoba and plantain pulp...all kindsa stuff. My hair didn't like it at first, but now, it works like a charm. Not too heavy nor too light. I find Motions too heavy for my locks, but it worked great on texturized/permed hair. Buildup was an issue. I also make a homemade rinse of olive oil and cider vinegar, usually with some patchouli oil when I'm bored and want to feel inventive. Go 1/3 vinegar & 2/3 oil. Use more vinegar the finer your hair is (50/50). If you have light-colored natural hair, use white vinegar. If you have silver or color-treated hair, I have no idea what will happen with the reaction. So better not try this one, or just use warm olive oil & leave it in, then wash or rinse out. I also have a Creme of Nature conditioner I use once a month, more during winter.

Oils: I use coconut oil & olive oil. I've also squirted corn oil & canola oil on my scalp in a pinch. I do not recommend soybean oil, because it gets gunky. That's the technical term for waxy & weird. I make a hair oil for after washing locks. Usually in the mix are patchouli, lavender, cedarwood, vetiver, tea tree and some kind of tingly mint. I prefer spearmint over peppermint, myself. Wood oils are generally good for the hair/scalp. Per four ounces (1/2 cup), you should not have more than 8-10 drops total of essential oil for your hair. I highly recommend Carol's Daughter's Mimosa Hair Honey.

Avoid at all costs petroleum jelly and mineral oil. Coconut oil and olive oil (buy the cheapest kinds) are not much more expensive, yet they are exponentially better for your hair, scalp and skin. Shea butter? Its natural, unprocessed form can build up on the scalp. Use it on the skin for superior results.

Other: I always keep a spray mist bottle to refresh my face and hair. I also use a Frizz Ease leave-in conditioning spray. The consistency is a milky liquid. Nice and light. I used to use a great Black Earth brand protecting mist, but distribution to this area has gone awry & I can't get it anymore. I also like Neutrogena triple moisture prodcuts. They have this leave-in cream I like to use on damp, clean hair. They also have a halfway decent hair mask.

I use a hooded dryer at home and twist the roots, then hold them in place with metal clips while the locks dry. If you don't use a dryer, clip your twisted roots, then wear a big hat or cap while you run errands/ take a road trip, etc. I also swear by using a silk scarf to tie my hair at nite. I get them super-cheap at the thrift store, then wash the heck out of them. If you have an aversion to previously-used stuff, go to the fabric store. Wash the fabric well, since bolts have been dragged through everything.

Quickies: these are versatile products with many uses. Great for trips:
Neutrogena T/Sal- scalp taming shampoo/face wash, esp. for acne/foot soak (1 ounce diluted in a bucket of water)
Nature's Gate conditioner-Conditioner/hair mist (diluted w/water in spray bottle)/shaving cream
Suave 2-in-1 Kids- shampoo/bubble bath/body wash/lingerie wash/liquid soap in dispenser
Dr. Bronner's Castile soap-shampoo/body wash/mouthwash (diluted)/foot soak/cleaner
Olive oil: scalp oil/body oil/foot rub before bed/face oil (if acne-free)/cooking oil!


Wishing you happy, healthy hair!

Food for thought: TasteTV, the Indie Food Channel

Check out Laurie as she explores gourmet food purveyors and provisions in the San Francisco/Bay area and beyond! She has several spots in Chocolate Television and Pate TV. Click on the "food for thought" link to find her.

Food for thought: Cooking at Paula's: Indian food, TJ's and fresh apricots

Dear friends in the blogosphere,

I'm so sorry for the long silence. A lot, namely summer, has been going on. A few weeks ago, one would have found me cooking at lovely Paula's. It was fun, especially when using the literally hundreds of apricots from the trees in the yard.

Menu 1:

Island Salad with Chicken

chicken breast, 1/2 pound
curry paste, 2 tablespoons
buttermilk or yogurt, 1/2 cup
sea salt, to taste

any of the following ingredients:
sliced mango--frozen mango, thawed, works great
fresh green beans, boiled
frozen green peas, thawed
red, orange and/or yellow bell pepper
fresh spinach, washed and patted dry
packaged salad greens
red onion
apricot dressing


A young light red wine

Why not try mango lassi?

This has got to be the easiest mango lassi ever!

I use mango juice concentrate in the latino section of the international aisle. It's about $2.50 and is delicious with sugar, lime, fresh mint or mint tea bag and water (but I digress).

OK, so, use 1/4 bottle of mango concentrate ( maybe 4 ounces?)
4 large teaspoons honey thinned out with 4 teaspoons warm water
1 1/2 cups buttermilk
ice cubes to fill up the glass
ground cardamom, optional, sprinkled on top

Menu 2:
Bleu-cheesed kafta with tomatoes and flatbread
Kafta is like a well-spiced, fancy shaped Middle Eastern meatball
1 pound Lean ground beef (90+%)
fresh chopped parsley (a small handful)
1 egg
2 oz. bleu cheese
ground sea salt, to taste
ground black pepper, to taste
minced fresh garlic, 2 cloves

base
1/2 cup oats
1 cup flour
1/4 cup brown or organic sugar
4 tablespoons butter
1/3 cups walnuts

filling
1 package cream cheese
6 oz. sour cream
1/2 teaspoon orange extract
handful dried cranberries
1 egg
1/4 cup packed brown sugar or 1/3 cup organic sugar

Menu 3

Starters:
guacamole
apricot salsa
good chips
Cuban-style black beans

Main meal:
grilled chicken

curry
butter-browned basmati rice

apricot chutney

cooling tomato raita
sour cream

India Pale Ale

Frozen Peach Margaritas
1/3 container frozen limeade
1/3 bag (5 oz.) frozen peaches
6 oz. tequila
2 1/2 cups ice
1 cup fruit juice

apricot-mango sorbet
1 pound fresh apricots, pitted and quartered
8 oz frozen mango chunks
1/2 cup honey, thinned out with 1/4 cup water
Puree in a food processor. Let freeze overnight or 6 hours. Thaw a little, if necessary, then process again.


Mini menus:
stone salad

Not really stones so much as stone fruits--Apricots and avocados

5 apricots
1 avocado
washed salad greens
1/8 red onion, 1/2 shallot or 1 spring onion
gorgonzola
walnuts

homemade dressing:
apricot preserves
red wine vinegar
fresh ground black pepper
Bragg's Amino Acids or tamari or soy sauce to taste
dash good extra virgin olive oil--more if not using avocado