Valentine's Day: Operation shortcut!

Cooking comes naturally to me and I enjoy it, but I love it when others cook too. These days, it floors me when I see people dropping major cash to circle around the city for a parking space, wait for a table for one hour, eat up-charged mediocre food, then head home. Maybe I'm a homebody for an intimate meal, but I like to hook it up at home. Even if you "can't cook", hopefully these suggestions will provide stratagems to convince you to "stage" a meal! Vegetarian or vegan? Many recipes have options containing no meat or dairy.


First, what to serve? Search online on the website of a place you frequent or a place your partner really likes. Enter keywords on epicurious.com and sort results by "highest rating". Search until you find a variation that fits your comfort level, budget and timeline. Also, read the reviews, which often include really handy tips from people who care enough to comment. If you are more "from can to plate" I recommend bettycrocker.com. These two sites have recipes that are tested, a key component for your own success.


Next, set the scene:
Head over to Pier 1 and buy a setting for two, including large (can double for dessert and appetizer) and small stemmed glasses, a shallow bowl for soups, salads and desserts as well as plates for the main course. Buy silverware if you can/they have it. Get durable interesting shapes that are dishwasher/microwave safe. One can find most of these things at Target, but their ceramic dishware can be of really poor quality. Red, orange, yellow, white, glass,cream and black work best for food; avoid blue and green plates. A couple candles won't hurt either, and Pier 1 has great scents and colors. I prefer candles in glass jars so I can set them anywhere and not worry about wax. Also, have some reusable containers on hand so your sweetie can take some goodies home or for lunch.

Salad/First Course:
Jerk Chicken/Tofu Salad:
Tasty salad that requires marinating and assembly, but very little work! Can be vegan if chicken is replaced with seasoned tofu from health food store. If you don't want any protein on top, just call it "sunshine salad" and sprinkle roasted cashews on top.

10 oz. (3 decks of cards worth) "grilled" ready-to-eat chicken from refrigerated section or rotisserie chicken
Or buy 2 packets teriyaki-seasoned tofu in refrigerated aisle--in most health food markets
1 glass jar jerk chicken paste. I usually buy Grace brand

Frozen fruits and veggies: (recommend Trader Joe's above all other brands) otherwise, store brand is fine
Mango (save the rest for coconut dessert soup)
Pineapple (save the rest for coconut dessert soup)
Petite peas
Haricot Verts (Whole French green beans)
(Save peas and green bean for side of your main dish)

Fresh veggies (many of these from salad bar except lettuce):
Matchstick carrots, or some other ready-to-eat shape
Red, yellow & green bell peppers
1 head Romaine lettuce or Romaine hearts
Optional: cherry or grape tomatoes

Dressing:
pineapple juice concentrate (save remainder for coconut dessert soup)

fresh lime (2 or 3--extra for other dishes/drinks)
soy sauce--stealing/saving a couple packets is enough
canola, soybean, peanut or vegetable oil

Marinate cooked chicken or tofu the night before (or as early as you can) in 2 tablespoons jerk paste and a squirt of lime juice. Save the lime for the dressing.

Arrange all fruits and veggies on plate, making a single "bed" layer of whole lettuce leaves on the bottom with romaine lettuce, rinsed well and patted dry with paper towels. Let the fruits and veggies thaw on plate. While salad thaws, make dressing.

Combine 1/3 container of pineapple juice concentrate, juice from lime, 1 tablespoon soy sauce and 1 tablespoon canola oil and beat with a whisk (or two forks held in one hand)for 1 minute.

For chicken/tofu, either warm over the stove or microwave or keep it cold. Tip: if salad isn't thawing fast enough, heat chicken. Arrange chicken/tofu on salad plate and drizzle dressing on top.


If your significant other doesn't like the world on his or her plate, keep the fresh veggies, buy the best Italian dressing (no high fructose corn syrup or artificial colors, containing olive oil as primary ingredient) and marinate chicken/Italian-flavored tofu with some of the dressing instead. For those who love Caesar salad, use Caesar dressing instead of Italian dressing, arrange romaine lettuce leaves, sprinkle shredded/grated Parmigiano-Reggiano (best option) or Parmesan from refrigerated cheese section (instead of the dry kind next to pasta)


Lettuce Wraps
The lettuce is a refreshing vehicle for lots of protein!

1/2 container white mushrooms, chopped into small pieces
Dry textured vegetable protein (about the size of bacon bits, sold at health food stores in bulk section), one handful OR 1 pound ground turkey, pork, chicken or veal
1 clove garlic, minced
1 inch fresh ginger root, peeled and pressed or finely minced
1 can water chestnuts, drained and chopped
4 teaspoons fish or soy sauce
dash hot sauce
1/2 cup water on hand

1 head Iceberg lettuce

For ground meat, use 1/4 cup water in skillet or saucepan. For vegetable protein, use 1/2 cup water. Simmer ingredients on MEDIUM to get started, mixing and mashing along the way. Once no longer pink or liquid is absorbed (5 minutes), turn down to low, cooking until ingredients are soft but 90% of liquid is gone. Turn off heat but cover to keep a little warm. Make lettuce cups: Stand lettuce head so circular part is on the bottom. Then cut around the firm "bone" of lettuce on either side. You should have a dozen or more large "cups." Rinse and pat dry with paper towels and put on a plate or in bowl to serve alongside meat/soy protein mixture.

Beverages for salads:
Iced tea with fruit juice
Sparkling Water with a wedge of lime
Dry Champagne
Dry Riesling


Main courses:
Vegan: Falafel with Vegan Tzaziki Sauce (but only if you have a blender), cucumber salad if you don't
Serve with Cous Cous and Vegetables (can be frozen or from salad bar)

Buy 1 box falafel mix (Middle Eastern ground chick peas or fava beans you make into patties and lightly fry) and one box cous cous (pasta that tastes like rice) from rice aisle or international aisle of grocery store
Or: some stores like Trader Joe's sell frozen plain or seasoned rice

Make cous cous according to package directions. If it calls for yogurt, just add water; it will turn out fine.

olive oil
veggies for cous cous: frozen peas and carrots (do not use canned)
salt and pepper

additional options to add in before cooking: golden raisins, slivered almonds, shelled pistachios, pine nuts


Cous cous does well in the microwave. Make sure you have a large (mixing bowl/popcorn bowl size) microwave-safe bowl-glass or ceramic are safest bets. Target, IKEA and Pier 1(+$$) sell these, along with most grocery stores. Cook cous cous according to microwave directions, adding 1/2 1-pound bag or 1 10-ounce box veggies and optional raisins/nuts (a small handful of each) BEFORE cooking.


Vegan tzaziki
Tzaziki is a creamy cucumber sauce. You've probably tasted it on a gyro or with other Greek/Mediterranean foods.

1 box soft silken tofu- This is in a small foil and paper box, the kind soy milk or some boxed juice drinks come in. Mori-nu is the most popular brand.
Juice of 1 lemon, freshly squeezed, seeds removed
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 tablespoon extra virgin olive oil
dash black pepper
2 pinches salt, adding more to taste

1/4 cup minced scallions, also known as spring onions
1 cucumber, peeled and shredded (or chopped into really small pieces). Place grated cucumber into small bowl, then into your hands and squeeze as much water out as you can. Place back into bowl.

Directions: Combine tofu, lemon juice, parsley and oil in blender and blend until smooth. Blend cucumber for 10 seconds if not grated. Otherwise, stir in cucumbers and scallions. Serve in a small bowl as a dipping sauce.

Other main courses (all can have a side of cous cous or rice):
Steak! See previous blog entry, listed as 12/31/09, but just recently posted
Red Curry Shrimp
Wild Salmon with Cous Cous, Roasted Tomatoes and Lemon-Oregano Oil
Pork Chops with Apples (you can halve this recipe or make the full amount for leftovers)
Chicken Masala

Dessert:
These make-ahead treats with a final step before serving will provide a wonderful last course.

Toolbox:
High-quality quart of French Vanilla ice cream Recommend: Haagen-Dazs-thaw this in the fridge overnight. Make a chilled soup with fruit (fresh berries from salad bar)and a little liqueur or sauce for pound cake. Berries and sauce: this is a fancy-sounding version of what you re making: Sliced Strawberries with Grand Marnier and Zabaglione

Best quality pound cake--made with butter--you can find. Recommend: Whole Foods Runner-up: Costco. Heat slices in microwave or toaster (light toast). Layer melted ice cream (and maybe a dash of liqueur) on the bottom, pound cake, toasted sliced or slivered almonds, berries and whipped cream.

Coconut Dessert Soup
Vegan
1/2 can coconut milk
1/3 can pineapple concentrate
10 chunks frozen mango
20 or so piece frozen pineapple tidbits
1 kiwi, peeled and thinly sliced
1 small can orange segments, drained, either with juice or light syrup reserved

Arrange fruit in a shallow bowl. Meanwhile whisk (can mix with 2 forks held in one hand) coconut milk, and concentrate together (will be really thick), while slowly adding liquid from oranges.

Pour mixture slowly into bowl, stopping before fruit is completely submerged.

optional garnish: toasted sweetened coconut


For the chocolate lover: If your valentine loves dark chocolate, this molten chocolate cake recipe is guaranteed to bring oohs and aahs. Silicone cupcake molds are great and are a best nonstick bet. Even better, they take up little space, are reusable and you don't need muffin tins. Available at Target or cooking stores. I usually break Trader Joe's Belgian Dark chocolate (sold in huge slabs) into squares.

Beverages for dessert or afterward:
Coffee (probably decaf)
Liqueur
Sweet wine-porto (great for chocolate/coffee dessert), Moscato d'Asti (sparkling sweet Italian wine latest year available), Gewurtztraminer (both are great for fruity desserts)

Happy Valentine's Day!

Photo: Gentl & Hyers

Food for thought: Let them eat steak!

I love steak. Here's how to make it well at home.

Juicy Pan-Seared Steak with Mushroom-Wine Sauce
Favorite cuts: Boneless NY Strip, Strip Sirloin, Filet Mignon

Dismayed when you make expensive steak at home and it turns gray and all the juices run out? Here's a recipe with a method from Cook's Illustrated that takes longer but yields a tender, juicy steak.

First off, if using a really thick steak, cut it in half, reducing the length to create an 8-ounce steak. If you already have an 8-ounce steak that isn't very thick, use a 250-degree oven instead of 275.

Second, in order to get a good sear, a non-coated pan is the appropriate option. Either a heavy steel pan or cast-iron skillet will do. If you use a nonstick pan, I can't vouch for the desired results.

For 4 servings:
4 8-oz steaks, ideally 1 1/2 to 1 3/4 inches thick & cut to proper weight
Coarse salt and cracked pepper (or any kind of salt & pepper handy)
1 tablespoon vegetable oil

Put oven rack in the middle position and heat to 250-275 (read above). Use a paper towel to dry steaks. Place steaks on a baking sheet/ glass pan, then season steaks with salt & pepper. Note: if you want to make a sauce, do it now! Cook 20-30 minutes: 20 for rare, 25 for medium, 30 for medium well (32 for well done). Remove from oven and set on a heat-proof surface.

Heat oil in skillet on HIGH heat until you see a wisp of smoke. Sear first side for 1 1/2 minutes. Lift and flip to cook the bottom for 2 minutes on MEDIUM heat. Use two large spoons or tongs to cook the edges until they are visibly cooked. Let rest, loosely covered for 10 minutes.

1 tablespoon olive oil
About 3 cups/1 container sliced cremini or "baby Bella" mushrooms
1 small shallot or 1/2 mild onion, minced very fine
1 cup red wine
1/2 cup chicken broth
1 tablespoon balsamic vinegar or 1 teaspoon regular vinegar
1 teaspoon Dijon mustard
2 tablespoons butter, cut into small pieces
fresh herbs--parsley or thyme
salt & pepper

Over HIGH heat, cook mushrooms until water almost disappears (this can take anywhere from 5-10 minutes). Reduce heat to MEDIUM, add shallot or onion until it starts to look transparent and brown, 1-2 minutes. Over HIGH heat again, add wine and broth, cleaning off any stuck bits in pan, letting mixture bubble and reduce in size, about 7 minutes. Turn off stove. Add vinegar and mustard, stirring well. With a whisk or two forks, gently stir in butter and herbs. Keep warm. When steaks are resting, mix in juices from steak into sauce.


Fajitas in a Cast-Iron Skillet
Favorite cuts: Tri-Tip, flank, skirt steak


Again, the skillet and oven team up again to make a wonderful steak. However, this steak starts off on the stove and finishes in the oven. A key no-no: vinegar/other acidic liquids ruin the texture of this meat, so make a paste with aromatics and oil.

Marinade for 2 pounds steak:
4-6 cloves garlic, minced very fine or pressed through a garlic press
1 teaspoon smoked paprika or 1 chipotle or other smoked pepper, softened with hot water
Fresh jalapeno pepper, seeds removed, for extra heat, if desired
1/2 onion or 2 scallions, finely chopped
6 tablespoons oil (recommend canola)
black pepper
oregano
cumin
Mix above ingredients in blender until it makes a smooth paste.

Cut meat into desired fajita-sized pieces, making sure they are uniform. Recommend 1/2-inch thick & wide by 4+ inches long (will shrink). Heavily salt meat on exposed sides with Kosher salt. OR sprinkle sea salt liberally but do not coat meat heavily. Spread paste on meat and let marinate in fridge for 40 MINUTES.

Remove meat from fridge for 20 MINUTES. Heat oven to 375. Heat cast-iron skillet on stove to HIGH with 1 tablespoon oil. Sear meat in two batches, resisting the urge to turn it over for 1 MINUTE. Flip meat to cook 1 minute, then move first batch onto heat-proof container. Wipe clean with dry paper towel. Add 1 tablespoon oil and repeat searing process. Transfer first batch into cast-iron skillet and move to hot oven for 15 minutes, less if rarer meat is desired.

Meanwhile, sauté onions, peppers and other vegetables (if desired) on stove just before meat is ready.

Broiled Chuck Steak with Compound Butter
Favorite cut: Chuck Blade
Cheap and flavorful, this cut's flaw is a thin band of gristle in the middle. But for $4.50/lb, I can overlook that! I also like the relatively small size of the steaks.
Set oven on broil--gas oven or toaster oven works best. Just before putting in the oven, salt liberally (I like Kosher or coarse sea salt best) and pepper--freshly cracked pepper is my favorite. Broil for 5-10 minutes. The first time is trial and error. Stay put and track how long it takes. Top with butter. It's best to let the cooked steak rest 15 minutes before serving. Cover with a foil pie plate, tented foil or a microwave cover to keep it somewhat warm.

Compound butter
1 stick butter, room temperature (save a little for potatoes or Yorkshire pudding)
2 sprigs parsley, chopped well
1 clove garlic or, even better, 1 shallot, finely minced until you can barely see it
1/2 teaspoon salt, optional
2 tablespoons grated Parmigiano-Reggiano or Pecorino cheese
In a small bowl, mix ingredients with a wooden spoon or two forks until well incorporated into butter. Optional: Chill in refrigerator or freezer (for quick turnaround) and use a melon baller to scoop into small balls.

Yorkshire Pudding (a massive popover!)
- a great, classic accompaniment to a great steak
Ingredients

2 large eggs, beaten
1 cup milk
1 cup flour (scant cup)
salt, to taste
1/4 cup beef drippings or 4 tablespoons butter, melted and cooled to room temperature

Directions
Heat a baking pan (like a cake pan) in the oven (set at 450F) until it is hot.

Meanwhile, in a mixing bowl, beat the eggs with an electric mixer (or a LOT of elbow grease) until they are light and fluffy. Gradually beat in the scant cup of flour and the milk. Add salt and about 2 tablespoons of beef drippings from the roast it is assumed you are also making (or use 2 tablespoons butter.)

Remove hot pan from oven, then pour 1/4 cup of beef drippings into the bottom of the heated pan. Immediately pour in batter and bake for 10 minutes. Reduce heat to 350F and cook for 10 to 15 minutes longer, until Yorkshire is puffy and well browned. Cut into squares to serve.

James Beard suggests making this after the roast comes out of the oven:"This can be done after the roast is removed from the oven and while it is standing to let the juices settle".

Food for thought: Classic foods and winterizing

WINTERIZE ME!
Well, Jack Frost is definitely nipping on our noses! It's winter, and for me that means not only eating heartier foods but avoiding lifeless fruits and veggies ant the market. Relying more on dried fruits, seeds or nuts, in-season foods and even canned and frozen foods will help avoid a winter rut.

Here's a list of in-season/readily available foods at their peak for the DC metro area:
Apples
Arugula
Bananas
Belgian Endive
Butternut Squash
Brussels Sprouts
Carrots
Chestnuts
Coconut
Collard Greens
Cranberries
Dates
Grapefruit
Kale
Kiwifruit
Kumquats
Leeks
Onions
Oranges
Parsley
Parsnips
Passion Fruit
Pear
Persimmon
Pomegranate
Pomelo
Potatoes
Radicchio
Red Currants
Rosemary
Sweet Potatoes
Tangerines
Thyme
Turnips
Winter Squash like pumpkin, butternut, acorn

Note: Some fruits like citrus, coconut, pineapple, bananas and dates are not local but are consistently available can serve as a trade wind for salads, desserts and main dishes.

Do Mediterranean tapas seem out of place with snow on the ground? Ring in the new year with entrées à la Russe: Try Zasuki, Russian and Georgian starters Zasuki ideas from The Splendid Table.

A LOVELY WINTER BRUNCH OR LUNCH
Fried chick peas seem to be the new "thing", so save some money and do these at home!

* 2 tablespoons (1/4 stick) butter
* 6 tablespoons olive oil
* 4 garlic cloves, minced
* 2 15 1/2-ounce cans garbanzo beans (chickpeas), well drained
* Optional: Cumin, smoked paprika, sea salt, cayenne pepper, sumac (or lemon pepper), toasted sesame seeds

Melt butter with olive oil in another large pot over high heat. Add garlic and stir 30 seconds. Add garbanzo beans and sauté until garbanzo beans begin to color and pop, about 8 minutes. Toss with spices.

Here is a recipe using fried chick peas.


Savory Cheesecake with Onions Confit

It dawned on me recently that I love the taste and texture of a good homemade cheesecake but not the sweetness. This cheesecake is terrific on a brunch menu, and everything can be done ahead. Next time, thinking of adding roasted red pepper & tomatoes coulis for a "trompe-la-langue" effect.

Chèvre Cheesecake

* 1 cup cracker crumbs or crushed pretzels (my favorite)
* 1/4 cup butter, melted
* 3 pkg. (250 g each) cream cheese, softened
* 1 lb. (just under 500 g) soft fresh goat cheese
* 1 cup sour cream
* 4 eggs

Instructions
Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 min.
Beat cream cheese and goat cheese in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Onion Confit (also known as caramelized onions) Try this with filet mignon!


* 1 pound sweet or red onions (about 3 medium)
* 1 teaspoon olive oil
* 4 tablespoons balsamic vinegar

Halve onions and cut each half lengthwise into 6 wedges or slice using slicer blade attachment in food processor. In a 2-quart heavy saucepan heat oil over moderately high heat until hot but not smoking and sauté onions, stirring, until edges are golden brown, about 2 minutes. Stir in balsamic vinegar and simmer, covered, until onions are tender, about 20 minutes. Remove lid and simmer, stirring occasionally, until liquid is slightly thickened and syrupy, about 10 minutes more.

Here's a variation with cranberries and dried apricot to try with turkey, duck (add some orange zest) or a toasted brie sandwich. Recommend reducing the vinegar to 1/4 cup.

Raw tomatoes' glory days are gone until next summer. In its place, here is great Autumn/Winter salad. Check out the web page for additional menu ideas.

Arugula Salad with Pomegranate and Toasted Pecans
* 1 1/2 teaspoons red wine vinegar
* 1 tablespoon plus 1 1/2 teaspoons aged balsamic vinegar
* 1/4 teaspoon kosher salt
* 1/8 freshly ground pepper
* 6 tablespoons extra virgin olive oil
* 2 medium bunches arugula, rinsed well and thick stems removed
* 1/3 cup pecans, toasted and roughly chopped
* 1/2 cup pomegranate seeds, from 1 medium pomegranate

In medium nonreactive bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss arugula with just enough vinaigrette to coat. Sprinkle with pecans and pomegranate seeds and serve.


This crêpe recipe is perfect. I used a 12-inch cast iron skillet both times I've made these. I left out the cognac and added a little extra milk. Make sure you have no lumps; a key factor is having all ingredients at room temperature so the butter doesn't clump. And do sift the dry ingredients! Raw sugar (with large crystals) will not work in this recipe. Heavenly with Nutella!


Basic Crepes with Cognac House & Garden | December 1959

by James A. Beard
Yield: About 12 small or 8 large sweet crêpes
ingredients
7/8 cup flour
1/4 cup sugar
1/8 teaspoon salt
3 eggs
1 teaspoon grated lemon rind (or a little grated vanilla bean)
2 tablespoons cognac
2 tablespoons melted butter
1 1/2 cups milk
preparation

For this basic crêpe recipe, sift flour, sugar, and salt. Add eggs, one at a time, and mix until no lumps remain (you may use an electric mixer at slow speed). Mix in lemon rind or vanilla, cognac, and melted butter. Slowly add milk and mix until batter is consistency of thin cream. Let it stand an hour or two before making crêpes.

Heat a crêpe pan (either 6-inch or 10-inch, according to desired size of crêpes) and rub it with butter. (It should sizzle on touching pan) For each crêpe, pour a little batter into the pan, tilting about to let it run, covering the bottom in a fairly thin layer. When lightly browned on the bottom, turn carefully with spatula. Pat turned crêpe flat with fingers and brown other side. As each crêpe is cooked, remove it to a hot platter and keep warm. Re-butter pan as needed.


Photo by: Romulo Yanes

Food for thought: Bisque, quick!

When I saw a huge jar of roasted red bell peppers at Costco, I squealed in delight. Here is a flavorsome rich soup built around some great buys from Costco: roasted peppers, whipping cream and a stick (immersion) blender. This tastes wonderful with toasted sandwiches.

Tomato and Roasted Red Pepper Bisque

12 oz. heavy cream
1 packet chicken stock concentrate or 1/2 bouillon cube
2 cloves garlic (will be really strong the next day. 1 will balance flavors)
cracked white pepper to taste or dash cayenne
1/2 teaspoon salt (taste before adding due to variations of stock/bouillon saltiness)
1/4 teaspoon smoked paprika
12 grape tomatoes
12 oz. roasted red peppers, drained Note: this is measured by volume in a glass/liquid measuring cup, not measured by weight


Optional: dash sherry (when served warm) or vodka (when served cold)

Stick blender

Place ingredients in tall sturdy bowl or saucepan. Blend until smooth, about 1 minute. Serve cold-will be really thick, so add 2/3 cup water and 1 more packet stock. Or heat the amount you will serve/consume.


Photo by: Romulo Yanes

Food for thought: Impress your friends and yourself, Part 1!

Don't you hate it when you've been hoodwinked, foiled again? Well, you'd better be siting down, because every time you buy ricotta cheese, you've been robbed of dollars and flavor by the factories.

Ricotta cheese has only three ingredients: milk, salt and lemon. There are plenty of ways to mess it up, including failure to stir constantly, the wrong (non-wooden) spoon, a thin pot, a non-nonstick pot. Unfortunately, I can vouch for all these mistakes! Click on the title for the original recipe I tested.

Here is a method that prevents scalding of milk for ricotta cheese. 2%, whole or any combination in between will work great. I have not tested this recipe for a low-fat version. I love to use organic milk for this for obvious reasons and especially since organic ricotta would cost a small fortune.
Yield: 1/4 of the amount of milk used (8 cups milk yields 2 cups ricotta)

Use a wide saucepan filled 1/3 with water and put a stockpot or tall pot you would cook spaghetti inside it (8 quarts and at least 12" high.) In the tall stockpot, pour 1/2 to 3/4 gallon milk. More runs the risk of spilling over. The effect will be like a double boiler, boiling water in a wider pot surrounding ingredients in a pot that fits inside.

Let the water reach a rolling boil, but keep checking and replenishing the water. Stir the milk often using a wooden spoon. Add 1 teaspoon sea salt, if desired, at any time. This process will take 20-25 minutes. The milk may look foamy or boil depending on the setup you have. That's fine. The milk should steam and look very hot. Keeping the stove one, squeeze the juice of 1 to 2 lemons--I only recommend using fresh lemons; the taste is superb and the acidity, just right. You will see the milk react by separating into blobs and the milk will have lumps and get closer to transparent, lighter than skim milk. In a colander or sieve, strain with cheesecloth, a couple layers of sturdy paper towels like Viva or a white woven kitchen towel, the kind that is like an apron, not fluffy terry cloth.
Enjoy! This is especially good with fresh fruit like blueberries and peaches with honey or used in a recipe like tiramisu and lasagne.

Photo by Romulo Yanes

Food for thought: Brunch at Work

It happens: sometimes you need to make food with only a microwave and things you can lug on the Metro.



For some reason, brunch is a great meal to put on at work. With only a microwave,fridge, maybe a toaster, some simple implements and a lot of imagination, you can hook it up at work!

Smoked salmon plate
Smoked salmon (Scottish or Irish is best) is available in most markets. For an elegant first course, arrange two or three slices (depending on size) of good smoked salmon on individual plates. Sprinkle some chopped red onion or scallions, a few capers, and, if you like, some diced cucumber on top. Finish with a few dashes of extra-virgin olive oil, and serve with a lemon wedge, a few sprigs of dill of fennel, and buttered black bread. From Jacques Pépin's "Fast Food My Way" show

Soft Scrambled Eggs with Fresh Ricotta and Chives--in the microwave! Just cook for 8-10 minutes, depending on how many eggs (I'd recommend 10-1 dozen for 20+ people). Scrape and gently mix every 2 minutes. I love making fresh ricotta--using fresh lemon juice is a must! But cream cheese is also delicious. I added some Pecorino at the end of cooking to give some depth to the flavor. Would also be good with asparagus tips.

Semifreddo fruit salad and Smoothies
I rarely bring fresh fruit to events anymore. One can buy huge bags of frozen fruit at many stores and can make sorbet, smoothies ad baked desserts with leftovers. Simply combine fruit in a large bowl and let thaw for a few hours. Add melted jam, fruit juice concentrate, liqueur or flavored sugar if desired. For fruit smoothies, use an immersion blender in a pitcher with some fruit juice, yogurt or soy milk. Make enough for three or four people at a time. Also great for mango lassi.


Chocolate Fondue
With the addition of pound cake, madeleines and fruit, one can make a welcoming self-serve station. This makes a lot (24 ounces if you are using a bag of chocolate chips), but it keeps for a long time. In a glass bowl, add chocolate chips or evenly chopped solid chocolate. Microwave at 50% power for 3 -4 minutes for a 12-oz bag of chocolate chips. When chocolate is uniformly glossy, it's done. Stir it for five seconds, then slowly add an equal amount of heavy cream and/or half-and-half. Add any of the following for enhanced flavor: 2 tsp. Grand Marnier or Amaretto; 1 tsp. vanilla extract; 2 shakes cinnamon or nutmeg; a dash of sea salt; 2 tablespoons honey. Be prepared to make this again!

Photo by Lisa Hubbard

Food for thought: A few of my new favorite things

Hope that some of these can can serve as inspiration for a safe & happy 4th!

I did a bad thing: I bought a gift for someone so I could use it. Was there a Seinfeld episode about that? Or just about regifting? Anyway, who doesn't love a JUICER? My husband gets a toy; I get juice. Everybody wins! The Breville juicer isn't cheap. It's from Williams-Sonoma, and you know they charge. However, if you keep your receipt, they will replace it way, way beyond the 3-year full warranty offered by the manufacturer. A salesperson told me a customer took back a coffeemaker from 1995. So, that's a plus. Next, I checked the RPMs, and it's three times as powerful as a Jack Lalanne juicer. Then we put it to the test. Wow.

I was just amusing myself until I thought about making ginger punch with it. That juicer spit out the equivalent of dust, squeezing every last drop of ginger essence from the root. No longer will making ginger drinks be this mysterious pulsing and straining alchemy. And if I want to get cheftacular, I can make French-Laundry-type soup essences. Naw. A note to jammers--I made jam from leftover strawberry-blueberry pulp, and it was amazing. Just added sugar and a little water.


EATONVILLE appears to be the new place to see and be seen (ou voir et s'etre vu). It's across the street from and owned by Busboys and Poets. The food looks and tastes good. Its name comes from Zora Heale Hurston folklore, but I would say it caters more to its mid-Atlantic clientele with measured spicing. Seafood abounds on the menu, but my histamines lay low as I ate appetizers and sides in contentment. The cheddar onion tart had an amazing crust (think Julia Child makes cheese shortbread) and fried green tomatoes that were nice and crunchy. One pleasant surprise was the SWEET POTATOES WITH ANDOUILLE SAUSAGE HASH. So good and satisfying! Here's my imagined rendering of this sweet, hot and savory side.

3 tablespoons extra-virgin olive oil, divided
12 ounces fully cooked smoked Andouille sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices (Trader Joe's has chicken Andouille sausage if low-fat sausage is preferred)
2 medium onions, chopped
2 large garlic cloves, minced
1 teaspoon smoked paprika
dash cayenne or Sriracha hot pepper sauce
3 pounds red-skinned sweet potatoes (sometimes called yams; about 3 large), peeled, quartered lengthwise, cut crosswise into 1/2-inch cubes
2 cups low-salt chicken broth
Dash red wine or sherry vinegar

Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add sausage and cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to sweet potato mixture. Stir in remaining 1 tablespoon oil if you drained sausage oil. Season with salt and pepper.


Uncooked CHAPATIS at Costco. Butter a griddle or pan, heat & eat. What?? I did a double-take. Recipes were dancing before my eyes. I wanted to roast curried potatoes and cauliflower on the spot! But I had to focus. I was too busy to make them just yet. I caressed them, whispering, "I'm coming back for you, boo."

I would combine cauliflower, carrots, chickpeas or lentils, curry powder or paste and optional ground or shredded meat with sea salt for a tasty filling.


Penguin brand CORNBREAD MIX-6-pouch box, also from Costco. Now Southerners, you will want to know that this is the sweet, cakey "Yankee" cornbread. It won't make good savory hush puppies, but it will make good hoe cakes. Make the batter according to directions then make little cakes on a griddle or skillet instead of baking it in a skillet or pan. So good with savory foods--chili, sloppy joes or sloppy "janes" (my vegan version) or try it with a cold crab, red pepper & avocado salad. I'm also thinking you could whip up a quick dessert with just a few ingredients:

Cornbread mix made according to directions
1 lb. or so thawed frozen or fresh fruit
1/4 cup melted jam or preserves (thickens and amplifies flavor more than sugar)
1 tsp. butter for 9x13 glass pan

Grease 9x13 pan. Spread fruit evenly in pan. Pour jam over fruit. Pour cornbread over fruit. Bake at 350 degrees for 40 minutes on bottom rack until cornbread is set.


So I've always been a fan of FROZEN FRUIT SALAD. But it's so convenient and ideal for summer, the tip bears repeating. Use frozen fruit, and, if you want, add honey, organic sugar, frozen fruit concentrate or even liqueur--amaretto would be lovely. Let thaw inside (when it's hot) or outside (when less so) to the refreshment of your guests! Healthier than popsicles, but just as cool! Oh, and when it's semi-frozen you have an instant fruity drink party. Just be sure to invite me!!


HOMEMADE LEMONADE is becoming a national treasure and quite the scarcity. Restaurants are quick to put a lemon wedge in a drink, but at least around D.C. no one wants to make real lemonade with pulp and lemon slices. I've been to a few places that say they are making fresh-squeezed lemonade. Stop lying! I know after my fist sip that no one squeezed this. Why? Because there is no lemon oil giving it that depth, only the sour juice. With two lemons and some bottled lemon juice, you can make a simple syrup that will extend your efforts.

2 sliced lemons (prefer organic, scrub well if not)
1 1/2 cups sugar (prefer organic)
3 cups lemon juice from a bottle
Spoon for pounding and mixing
1 cup warm water in a small pitcher with lid

Heat whole lemons in microwave for 30 seconds until warm to the touch. Slice in a large bowl where the juice can be added into pitcher. Add lemons, sugar and lemon juice into pitcher. Pound lemon slices to release oils, then stir mixture while adding warm water. In a glass, add 1/4 to 1/3 syrup, 1/3 to 1/2 water, then top with ice cubes. Conserve the rest in the refrigerator.
(Photo: Sara Gray)