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Beer-Braised Chicken with apples and pears
Even though the days have been heating up, nights have ushered in a welcome cool here in Nashville. Not quite sweater or jacket weather—but soon. Autumn officially began last week, and you can sense the shift. Clear dry air, different quality of light, and just yesterday I noticed the tinge of orange and yellow on the maple trees. I'm ready.
With the onset of fall, I've been prompted to clean and declutter. Part of my "As above, So below" philosophy: straightening out a crammed closet, getting rid of unused stuff, doing that "deep cleaning" and organizing. When I bring order externally, it brings order within. It also sheds what I call "psychic dead weight." Those two bundles of clothes I took to Goodwill? Ah, already I feel lighter.
You gotta keep the path clear for creativity's flow!
And in the kitchen, I've been embracing the braise. Beef brisket for potluck. Cider pork shoulder for a cooking class. And today, chicken breasts in beer with apples, pears, and shallots.
The style of cooking suits not only the season, but also my temperament these busy workdays. Take a meat and brown it, building a foundation of flavor in a heavy duty Dutch oven. Cover it, and let it simmer, undisturbed, into succulence, while you go about the affairs of the day.
The beauty of this chicken dish is that, unlike big roasts, it doesn't take hours to braise. Less than one hour, really. Inspired by a recipe on Cooking Light, I used beer as the braising liquid. I don't drink beer, but I always seem to have a random bottle or two in my fridge, leftover from one of our potluck gatherings.
Add in shallots, coarse grain Dijon mustard, sliced apples and pears, and you have a luscious dish that makes me think of Belgian farmhouse cooking. As the beer simmers and reduces, it tenderizes the chicken. It melds with the fruit and mustard, transforming into a sauce imbued with the ale's malt and hops.
There are a number of sides that would be excellent with this. Roasted root vegetables. Creamy polenta. Wild rice. You want an accompaniment that will capture all the savory juices.
I chose to make pearl couscous folded with chopped arugula. It is fast and easy—ten minutes of cooking—something you can throw together right before dinner. I relish the bitter edge imparted by the arugula. Use any type of green that you happen to enjoy, or have on hand.
Here's to a new season of cooking, eating and sharing.
BEER BRAISED CHICKEN WITH APPLES AND PEARS adapted from Cooking Light
2 tablespoons olive oil
2 Chicken Breasts
Black Pepper
3 tablespoons Coarse Grain Dijon Mustard, divided
1/2 cup sliced shallots
1 Gala apple, sliced
1 Red pear, sliced
6 ounces beer
1 tablespoon honey
Place a Dutch oven over medium heat. Add olive oil. Liberally coat the chicken breasts with coarse grain mustard, then sprinkle with salt and black pepper. Place into the Dutch oven, skin side down first, and allow the chicken to brown on one side–about 5 minutes.
Flip the chicken. Add the shallots and cook for 1 minute. Add the apples and pears. Stir.
Mix the honey into the beer and pour over the chicken.
Cover and braise for 15-20 minutes. Check for doneness. Stir and scrape up any browned bits.
Place chicken on bed of couscous. Spoon over apples and pears and drench the chicken in the savory juices.
TRI-COLOR PEARL COUSCOUS with BITTER GREENS
1 cup tri-color pearl (Israeli) couscous
1 teaspoon salt
1 cup chopped arugula, or kale, or mustards
1 tablespoon olive oil
Fill a saucepan with 1 quart water. Season with salt. Bring to a boil over high heat.
Pour in couscous and cook according to package directions–about 10 minutes.
Drain and set aside.
Put chopped greens into the saucepan. Pour cooked couscous over the greens.
Add olive oil and stir over very low heat, stirring until the green collapse and wilt in the couscous.
Divide between 2 bowls. Top with chicken, fruits, and braising juices.
Serves 2
Posted in Gluten Free, Meats/Poultry, Pastas, Recipes, Soups/Stews | 15 Comments »
Farinata with Onion Jam and Homemade Mozzarella, part one
It's been hard for me to take a restorative day, the kind where I drive out to my friend Maggie's place in the country, hang out and cook. We have a tradition of selecting a recipe or technique that has piqued our interest, and embarking on a day-long kitchen adventure. A couple of weeks ago, I found the time, and we had a project: mozzarella.
Or so we thought. Mozzarella making is both easy, and not.
To begin, you must have some key ingredients that are likely not in your pantry: citric acid and vegetable rennet. Easily remedied: visit a cheesemaking shop, or order from an online source. I went to a local shop.
Critical, too, is organic milk that has NOT been ultra-pasteurized. Here's where plans went awry. Maggie's co-op, which sells raw milk (for pets, wink-wink) couldn't fill her order. When Maggie texted me: "Can you bring the milk?" I didn't pay attention to our book's instructions that ultra-pasteurized would not work. (The curds won't properly form and separate from the whey.) On my way to Maggies, I purchased a gallon of the "ultra" whole milk from the market.
Instead of heating milk, separating curds and stretching cheese, we sat on her front porch. We watched the territorial hummingbirds buzz one another away from the feeder. We chatted, mused and caught up. Over coffee, and toast spread with her homemade raspberry jelly, we plotted our next kitchen adventure. We would not be thwarted again.
At our following get-together, we made up for lost kitchen time. In addition to the homemade mozzarella project, we added Farinata and Onion Jam. An ambitious roster, no?
Today I am going to share with you two of the three. The mozzarella deserves its own post. And, while we were fairly successful, Maggie and I both agreed that making mozzarella is like baking bread or making pasta. They are all very basic, yet at the same time require practice. It is not so much the recipe, but the technique that makes the difference. In this case, it's in heating the milk to the right temperature(s) straining the curds, getting the right feel for the heating and stretching the cheese. We did well–but believe we could do better.
However, the other recipes were simply done and absolutely delicious. And, I am confident in sharing them with you now.
The first is called Farinata. It is a rustic savory pancake originating from Liguria Italy, and uses 4 basic ingredients, 1 optional:
Garbanzo Bean (chickpea) Flour
Olive Oil
Rosemary (optional)
I call it a deceptive recipe because of its simplicity. You cannot believe how tasty this is, from such spare and humble ingredients. There is not much of a technique either. You can whip up it in a snap, and bake in a hot-hot-hot oven–best in a cast-iron skillet.
The texture of the pancake is so pleasing–a golden toothsome crust with a custardlike interior. The chickpea flour lends a slightly sweet somewhat nutty taste. Use your best olive oil, as the farinata provides a fine canvas for it.
In places like Genoa, farinata is sold in pizzerias and bakeries, and is best eaten fresh and hot, with a generous grinding of black pepper over the top. Along the Cote d'Azur, it is known as Socca, and served as street food. The Italians will sometimes add fresh finely chopped rosemary to the farinata. The French often prefer a pinch of cumin.
Either way, it is a protein-rich dish that will please anyone, with any dietary preference. Gluten free-check. Vegan–check. Truly Delicious–check! And, you can add other vegetables, and make it a one-dish meal. Check out this example Asparagus, Tomato, and Onion Farinata on Cooking Light. Creative. Seasonal. Gorgeous.
The second is Onion Jam. We all love the caramel sweetness of onions long simmered in a skillet. This recipe carries it just a little further, with salt, turbinado sugar, white balsamic vinegar and a petite bouquet garni of fresh thyme and chives.
It's one of those recipes that needs little tending–saute the onions; mix in the remaining ingredients; cover and cook on low. Yes, you'll want to check on it occasionally, give a stir—make sure nothing is sticking. You could also process the onion jam in a hot water bath, just as you would fruit preserves.
Maggie and I relished a dollop of onion jam with the farinata. I can well imagine it with steak or on a grilled burger, or spread over a round of Camembert.
And, yes, I promise to post about the mozzarella. We did enjoy eating it. And we'll make it again, only better. Soon!
FARINATA adapted from Food Wishes
1 1/2 cups Garbanzo Bean Flour (also called chickpea flour)
2 cups lukewarm water
1 1/2 teaspoons kosher salt
5 tablespoons olive oil, divided
1/2 teaspoon finely chopped fresh rosemary
fresh ground black pepper
cast-iron skillet (or any oven-safe skillet)
Place flour into a medium bowl, and whisk in the water. When the batter is smooth, cover it with a plate and set it aside for about an hour, room temperature. After an hour, skim off any accumulated foam off of the top and discard.
Place your skillet into the oven and preheat to 500 degrees.
Whisk salt, 2 tablespoons olive oil and finely chopped rosemary into the batter. Let the batter sit for about 10 minutes.
When the oven is preheated and the skillet "smokin' hot" add 3 tablespoons olive oil to the skillet. When that hot sheen forms over the pan, pour in the batter. Carefully place the skillet onto the middle rack in the center of the oven.
Bake for 25-30 minutes. The farinata will have a beautiful browned crust, and a yellow, almost custardlike center.
Serve immediately, cutting into wedges. Grind fresh black pepper over the top.
Serves 6-8
2 tablespoons olive oil
2 large yellow or white onions (4 medium) coarsely chopped
1/4-1/2 cup turbinado sugar*
1/2 cup white balsamic vinegar
1 teaspoon salt
1 bundle fresh thyme
*start with 1/4 cup if the onions are sweet. Increase to 1/2 cup if they are not.
Heat a large skillet on medium. Add the olive oil, then the chopped onions. Stir, to coat the onions. Cover and cook undisturbed for 10 minutes.
Uncover, and stir in the sugar, vinegar, and salt. Add the bundle of thyme. Cover and continue cooking for another 15 minutes.
Uncover and reduce heat to low. Continue cooking until the onions are dark caramel colored, very soft and jammy.
Makes a pint
Posted in Appetizers/Hors D'oeuvres, Breakfast, Egg/Cheese Dishes, Gluten Free, Recipes, Rice/Other Grains/Legumes | 18 Comments »
Summer Risotto with sweet corn and purple hull peas: a cook's musings, while stirring
As a first time author of a cookbook, having just passed a milestone birthday, I have found myself in a reflective mood. I've been thinking about my culinary evolution, how I got here today, how I've grown up and grown in the world of food. It had a shaky beginning: a girl, born in New York, who didn't care for most foods at all.
Moving to The South made a big impact. It took time, but I came to embrace its culinary ways. There's a real focus on vegetables that we never experienced up North.
The climate supports a greater variety, that alone surprised me. I had never seen or tasted okra, crookneck squash, pole beans, yellow wax beans, collards, turnip and mustard greens, October beans, or purple hull peas.
Have you heard of purple hull peas? These are tender pulses belonging to the family of Cowpeas, Vigna unguiculata, whose relatives include black-eyed peas, crowders, lady peas, and field peas. High in protein (24%) and easy to grow: they actually thrive in poor soil, and hot, dry conditions.
Their history in the South has dark roots in slave trade. Their seeds were brought on ships, along with enslaved West Africans to the Caribbean and eastern Atlantic seaboard. Rejected by the Europeans as poor man's fodder, fit only for cattle, they acquired the name "cowpeas." Little did the Landed Gentry realize all the good they were rejecting.
Make no mistake, the lowly legume has far-reaching benefits for man, animals, and plantlife. Easy to grow and prepare, the peas are delicious. They are high in amino acids, lysine and tryptophan. According to Cooking Light's notes on healthy living, they are among the foods that will help insure better sleep. (Ahhhhh.)
And, used in crop rotation, cowpeas infuse nitrogen in vast quantities into the soil. That's important, as corn, for instance, consumes nitrogen greedily. (NOTE: read Dan Barber's book, The Third Plate–which goes beyond "farm-to-table" detailing an integrated model for vegetable, grain, and livestock production that is truly sustainable.)
As a picky child, I did enjoy corn on the cob–what self-respecting kid doesn't? Once you got through the task of shucking (and avoiding any green worms!) the prospect of eating it was as fast as a plunge in the kettle of boiling, lightly salted water.
There's nothing as blissful as sitting on a back porch stoop, chomping on an ear in the summer, hands and face sloppy with kernels, spurted "corn milk" and butter .
But until I came to Nashville, I had never eaten fresh fried corn–cut from the cob, scraped and skillet-simmered in butter and water. More a technique than a recipe–this is not "creamed corn." No cream, milk, or flour.
I learned about the pure pleasure of this dish at my first restaurant job in the late '70's at a Southern style "Meat-and-Three" called "Second Generation" run by Anna Marie Arnold. Anna grew up cooking with her mother, first generation founder of The White Cottage, a tiny yet legendary eatery that vanished–closed and bulldozed in the '90's, when a city bridge had to be widened.
Silver Queen was the favored corn of the day–a small kerneled white corn that had candied sweetness.
A delectable summer combination.
One of the shifts in my "food evolution" is using local ingredients in classic recipes. That practice makes good sense, but I didn't awaken to that sensibility until more recent years. Nonetheless, a creamy risotto lends itself readily to accepting these Southern staples in the stir:
Purple hull peas, cooked in onion, garlic and red pepper
Sweet Corn, cut and scraped from the cob
Short-grain Rice, cooked in tomato-vegetable broth
The tomato-vegetable broth is key too. Certain ripe tomatoes have high water content. When you cook summer tomatoes to make sauce, or chop them to make salsa, if you strain the pulp, you'll have a lot of remaining juice, or "tomato water." Use it, in combination with vegetable broth (made with trimmings of carrots, celery, onions, garlic)
Stir—stir—stir. It can be a meditative process. You might find yourself reflecting on your own life in food!
As the rice becomes plump and savory, releasing its starch into the broth, a seductive creaminess results. Fold in the corn and its scrapings, and finally the purple hull peas, along with the "pot likker" in which they were cooked.
Garnish with fresh thyme, if you like, or a few curls of pecorino romano.
But it is not necessary–the risotto is rich with flavor, and wonderful texture. Enjoy it with spoon, to capture every luscious bite.
3-4 ears fresh corn
1 pound purple hull peas (weight is unshelled)
1 tablespoon olive oil
4 cloves garlic, slivered, divided
2 medium onions, chopped, divided
1 chili pepper of choice, split in half (cayenne, serrano, jalapeno)
a few sprigs of fresh thyme
2 tablespoons butter (may use oil to make this vegan)
1 1/2 cups short grain rice, like Arborio or Carolina Gold
8 cups tomato-vegetable broth
salt and black pepper to taste
Cut the corn from the cobs, scraping the cobs for extra "corn milk," into a bowl and set aside.
Shell the purple hull peas, rinse, drain, and place into a bowl. Set aside.
Place olive oil into a 2 quart sized saucepan on medium heat. Add 2 cloves slivered garlic and 1/2 onion, diced, into the saucepan to saute for 2 minutes. Add chili pepper, purple hull peas and enough water to cover the peas by 2 inches. Season with a little salt and black pepper. Increase the heat to bring it to a boil. Simmer for 15 minutes, until peas are tender, yet still firm. Let the peas cool.
Place tomato-vegetable broth into a saucepan and warm.
In a large heavy duty pot, (such as an enameled cast iron Le Creuset) melt the butter over medium heat. Add remaining diced onion and minced garlic. Saute for a minute, then add the rice. Stir until the grains are well coated.
Begin adding the broth, a cupful at a time, stirring the rice, watching it plump up from the savory liquid, monitoring its creaminess from the released starch.
This process will take 30 minutes: stirring, pouring in more cups of broth, stirring, stirring, but I do not constantly hover over the pot. I'll turn my attention to making salad, slicing tomatoes, visiting with my friends…
At the 20 minute mark, fold in the corn. Stir stir stir.
At the 25 minute mark, fold in the cooked purple hull peas. Stir Stir Stir.
At 30 minutes, turn off the heat. Taste for seasonings. Serve
Serves 8
Posted in Casseroles, Gluten Free, Recipes, Rice/Other Grains/Legumes, Soups/Stews, Vegetables, Vegetarian Dishes | 16 Comments »
A charred red onion-string bean-new potato dish, the book, and a busy summer
Cool mornings, steamy afternoons, with isolated downpours daily,
have been the recipe for a lush, dense, almost tropical backyard,
and a happy garden plot:
Chest-high tomato plants are laden with the promise of abundance;
Prolific golden-bloomed squashes double in size overnight, hidden under their great leaf umbrellas;
Aggressive cucumber vines amble over stakes and wires, ever-seeking new places to latch on and climb.
June is done. Summer is here in full regalia.
And, the cookbook is out! Between tending my garden and teaching teen cooking camp, I've been making presentations–in book stores, at two restaurants, our farmers' market, on local television: demonstrating recipes, reading, signing, answering questions, telling our story. The response has been wonderful.
And, it is just the beginning.
In the meantime, I wanted to check in with you and share a recipe. This one is of the quick-and-easy variety: a kind of potato salad (I know, another potato salad recipe?)
New potatoes and string beans are dressed in a Greek yogurt sauce folded with charred red onions. There's something about it that harkens to old school tastes in an appealing way–however updated. The combination of sea salt, cayenne, a dash of Worchestershire sauce with those crispy onion pieces in thick yogurt cream reminds me of "French Onion Dip." Only I think you'll find this one to be much, much better—and certainly healthier.
Stirred into a mixture of petite new potatoes (still slightly warm!) and whatever young string beans you can find (I am partial to yellow wax beans.) the charred red onion dressing (and, yes, it doubles as a dip. Get out your sweet potato chips!) creates a delicious picnic side dish. It is a different take on potato salad.
And goodness knows, as long as there are potatoes and ingenuity, there will always be yet another take on potato salad. Embrace variety!
Thank you all for your interest in and support of my cookbook.
For those of you who have asked "How Can I Buy It?"
Here are the possibilities:
Online at Amazon, Barnes&Noble, Books-a-Million (links are upper right on this page)
In Tennessee: All of the SAM'S CLUBS are stocking the book.
In Nashville: These independent booksellers: Bookman Bookwoman Books in Hillsboro Village and Parnassus in Green Hills.
You may also ask your local bookstore to order the book for you.
Garden New Potatoes with Yellow Wax Beans and Charred Red Onion
1 1/2 pounds new potatoes, halved or quartered depending on size
1/2 pound yellow wax beans (or young green beans), ends snapped
charred red onion dressing (recipe below)
Place potatoes into a large saucepan and cover with water. Add a pinch of salt and a bay leaf. Bring to a boil over medium high heat. Simmer and cook until tender—about 12 minutes. Drain and set aside.
Fill a skillet with water, add a pinch of salt, and bring to a boil. Blanche the beans in batches (do not overcrowd) for 3-4 minutes.
Fill a bowl with ice water. Plunge cooked beans into the ice water bath to chill and stop the cooking.
Drain well.
In a large bowl, fold the potatoes, beans, and charred onion dressing together until well-coated. Serve room temperature or chilled.
Serves 6-8
Charred Red Onion Dip/Dressing
adapted from Cooking Light
1 cup chopped grilled red onion
1 cup plain lowfat Greek yogurt
1/4 teaspoon Worchestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne
Preheat oven to 425 degrees. Cut the onion into chunks and place onto a baking sheet. Brush with olive oil, sprinkle with salt. Roast until the onion edges become dark brown and crispy.
Remove from oven and cool. Chop coarsely.
Combine the onion with the remaining ingredients in a mixing bowl. Stir until well combined.
Posted in Gluten Free, Recipes, Salads, Sauces, Vegetables, Vegetarian Dishes | 21 Comments »
Community Salad
Anatomy of a Salad
The arugula and slices from a lone lemon cucumber? I grew those in my garden patch. The impossibly thin green beans were a gift from neighbor Ray. I purchased the onions and baby new potatoes from Barnes' stand at the downtown farmer's market. The ruffled purple basil, flat leaf parsley and garlic scapes all came from our friends at the Fresh Harvest Co-op. I picked up the grape tomatoes and a sweet bell pepper at the grocery store, blocks from my home.
Leaves and stalks, pods and seeds, tubers and fruits: All seemingly disparate parts assemble into a lively composition on this plate.
All the sets of hands that played a part in bringing them: A friend and neighbor, farmers whom I've met, farmers whom I'd like to meet, growers in a state not too far away, pickers and truckers and sorters and sellers,
even my own hands.
This salad, which will make a fine dinner, also tells a story about community.
All the connections surrounding this one plate.
All the connections we make at the table.
I am mindful of this, especially at this moment, poised as I am, to launch this cookbook into this world.
Today, June 17, 2014, is the day.
It's been a long road, from pitch to proposal, contract to manuscript delivery, edits, edits, styling and photography, layout, and more edits. Whew. Here comes the Third Thursday Community Potluck Cookbook.
I couldn't have done it without my community.
Here's to Gigi Gaskins, my potluck conspirator and co-host, and all the potluckers who contributed their delectable recipes.
Here's to my editor, Heather Skelton, who caught the vision for this book, its look and structure. She understood our story, a fluid group of people who meet on the third Thursday of each month, and bring their best efforts, with no assigned dishes, no RSVP.
Together, our recipes and stories travel the arc of the seasons.
Together we celebrate the bounty of the moment.
Here's to Mark and Teresa and Julie. Mark Boughton's extraordinary photography, Teresa Blackburn's deft styling and Julie Allen's cover design brought Third Thursday to life.
And, to you all, my dear friends and readers, a community that reaches far and wide.
This is the sort of salad that lends itself well to community. Take what you like, and crown it with a nice dollop of lush green garlic scape aioli.
1 pound young green beans, ends trimmed
2-3 tablespoons olive oil, divided
1 pound baby new potatoes
black pepper
1-2 tablespoons chopped fresh rosemary
1 sweet onion, sliced
1 sweet bell pepper, cut into strips
2 tablespoons olive oil
1 pint cherry tomatoes
1 lemon cucumber, sliced
1/4 pound arugula
basil leaves
Blanche the green beans: Fill a skillet with water and place over medium high heat. When boiling, plunge the green beans in to cook for 2- 3 minutes (longer, if they are thicker–you want them tender-crisp) Place the cooked beans into a bowl of ice water to set the color and cease the cooking. Drain well.
Pan-roast the new potatoes: Place a skillet on medium heat and add 2 tablespoons olive oil. Add the potatoes. Sprinkle with salt, black pepper, and rosemary. Cover and cook for 15-18 minutes, shaking the skillet periodically, until the potatoes are browned and tender when pierced with a knife.
Caramelize the onions and red pepper strips: Place olive oil in the skillet set on medium heat. Saute the onions until browned.
Remove the onions and add the red pepper strips. Saute until tender-crisp with browned edges.
Assemble the Community Salad
Place the salad elements in sections on a large serving platter. Serves 4 generously.
Serve with Garlic Scape Aioli (recipe below)
2 or 3 loops of scapes, chopped
1 egg yolk
juice of one lemon
1 teaspoon Dijon mustard
3/4 cup olive oil
pinch salt
Place the scapes, egg yolk, lemon juice, and mustard into the bowl of a food processor fitted with the steel blade. Pulse, then process, slowly pouring in the olive oil. The mixture will thicken and emulsify, resembling a spring green mayonnaise. Taste for salt and add a pinch as needed.
Place into a small serving bowl. Cover and refrigerate. Keeps 3-4 days.
Makes 1 generous cup.
Posted in Appetizers/Hors D'oeuvres, Gluten Free, Recipes, Salads, Sauces, Vegetables | 17 Comments »
Shrimp-Sweet Pea-Rice Croquettes
Making those grand "never" statements can get you into trouble. Things will come along in life to prove otherwise. Like when I recently told a friend, "I never fry food." In a blink, not one but two recipes caught my attention, very different from each another, yet both requiring a plunge into a skillet of hot oil.
Stay with me–they are worth it. In fact, they can be made at the same time and served together–making the most out of the oil-filled fry pan. I'll amend my grand "never" statement to "I don't usually fry food, but there are times when it is just the thing."
The first, Shrimp-Sweet Pea-Rice Croquettes, comes courtesy of Chef B J Dennis. Hailing from Charleston, South Carolina, B J is a personal chef and caterer whose focus is the food of the Gullah-Geechee people, his heritage. Descendants of enslaved West Africans who were brought to this country to work the rice plantations, they live mainly on the Sea Islands dotted along the South Carolina-Georgia coast.
In part, because of the isolation of the islands, in part, because the climate and growing conditions were similar to their coastal West African homes, the people were able to form their own communities, easily adapt their fishing and farming practices, continue their arts, rituals, and cuisine. Because the Africans came from different tribes, they formed their own language, a meld of various West African tongues and English. Over the centuries, the Gullah community evolved and endured.
But with "progress," the communities have become threatened. Many adult children have the left the islands, seeking work elsewhere. And the islands themselves have seen the creep of gentrification, as land has been sold off for vacation places and resort homes.
B J is seeking to preserve the Gullah culture through food. I attended a six-course tasting dinner here in Nashville where he partnered with chef Sean Brock to educate minds and palates to the cuisine, and its strong connection to West African cookery. His crispy shrimp-sweet pea-rice croquettes, our first tasting, were spectacular: rustic and sophisticated, chockful of shrimp, with green onion, ginger and nuanced heat in the mix.
He happily shared his recipe, which uses Carolina Gold rice. This grain, once the main cash crop of South Carolina, almost vanished with the Great Depression. Post World War 2, rice production became industrialized, and corporately grown Uncle Ben's took over the market. It wasn't until the late '90's that Glen Roberts decided to repatriate the Southern pantry, and revive lost ingredients. Since 1998, his Anson Mills has brought back native cornmeal and grits, red peas, and the plump flavorful grains of Carolina Gold.
One of the beauties of the recipe is that it makes ideal use of leftover or overcooked rice. The combination of shrimp, onion, sweet peas, sweet bell pepper and ginger laced through the rice is fantastic. The juxtaposition of hot crisp exterior and delicate filling is very pleasing. Someone at the dinner mentioned that it reminded her of arancini, the Italian rice fritters. Yes, in a way. If you want to make the dish entirely gluten free, use a little rice flour instead of all purpose to help bind the mixture.
B J calls his approach to food "Vibration Cooking." That term was first coined around 1970 by Vertamae Smith-Grosvenor, a food writer, culinary anthropologist, and storyteller. No strict measurements or method, but rather the magical combination of a person's intuition, attitude, energy, and the ingredients at hand are what make plate of food delicious.
Therefore, in his recipe, he gives a range of quantities. You could add more rice, use whatever kind of onion you prefer, spark it with more than salt and black pepper, serve the croquettes by themselves, or with a sauce of choice. He served his with a Geechee peanut sauce, which is inspired by Senegalese sauce of tomatoes, peanut butter, onions, and spices. He did not share his recipe, but this link to Cooking Light's version is a close approximation.
I'll attempt that sauce another day, as I had another sauce to try. Part 2 of my oil-frying includes this simple Fried Broccoli Florets with Vegan Mustard-Shallot Aioli–adapted from a local restaurant, Pinewood Social. The florets are not battered, but simply fried until crispy. After frying, dust the florets with sea salt and lemon zest. So good!
Even better is this vegan dipping sauce, made with ground raw almonds, golden raisins, shallot, garlic, lemon, Dijon and olive oil.
Toss the whole shebang into a food processor and let it rip! The almonds eventually puree and thicken the mixture, but some terrific texture remains. The tang of the shallot and mustard is tempered with the sweetness of golden raisins.
You'd "never" believe there's nary a speck of egg or dairy in this creamy aioli.
2 cups overcooked rice or leftover rice,(Carolina Gold)
1 cup seasoned and cooked shrimp (wild American) coarsely chopped (about 1/2 pound shrimp or more)
½ cup cooked fresh sweet peas or thawed frozen peas
¼ cup minced spring onions (or any onion you like)
¼ cup minced red bell pepper
1-2 teaspoon minced garlic
1 teaspoon minced ginger
2 eggs, lightly beaten
1/4 teaspoon each salt and pepper
2 tablespoons rice flour or all-purpose flour
cooking oil, such as canola or peanut
Pulse the cooked rice in a food processor.
Place all of the ingredients except flour into a large bowl and mix.
Add enough flour just to make sure the mixture binds together.
Roll out into little balls or cylinders, size depends on how big you like your fritter.
Place a skillet on medium heat. Add vegetable oil to 1 inch.
Shallow fry until golden brown and thoroughly cooked, rotating and turning the fritters so that they brown on all sides.
Makes approximately 20 croquettes.
VEGAN MUSTARD-SHALLOT AIOLI (adapted from Josh Habiger, Pinewood Social)
1/2 cup raw almonds
1/4 cup golden raisins
3 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
1 shallot, chopped
1 garlic clove, chopped
juice of 1/2 lemon
1/2 cup olive oil
1/2 cup water
pinch salt
Place almonds, raisins, red wine vinegar, Dijon mustard, shallot, garlic, and lemon juice into the bowl of a food processor fitted with the steel blade. Pulse and then process, pouring in the olive oil followed by the water. Process until smooth. Stir in a pinch of salt, if desired. Pour into a bowl and refrigerate until ready to serve. It will continue to thicken as it sets and chills.
Makes about 1 1/2 cups.
Canola oil
1 head of fresh broccoli, cut into florets, cleaned and thoroughly dried
zest of one lemon
sea salt
Fill a saucepan or skillet with 2 inches oil. Heat to 375 degrees.
Fry broccoli until the edges appear crispy. This should take about a minute.
Remove and drain on a paper towel.
Sprinkle with lemon zest and sea salt.
Serve with Vegan Aioli.
Posted in Appetizers/Hors D'oeuvres, Fish/Seafood, Gluten Free, Recipes, Rice/Other Grains/Legumes, Sauces, Vegan, Vegetables | 8 Comments »
One-Hour Cheese! review, recipes, and a giveaway
It wasn't just the allure of this gluten-free, no-bake tart, coupled with the fact that local strawberries are here at our markets, ready to spill their juicy sweetness over its top.
It's the homemade cheese that fills it: Fromage Facile. That's French for "Easy Cheese." Soft, slightly tangy, fresh—and ready to spread into that tart, in about thirty minutes. I was sold.
But, there's more.
Delicate Chevre kisses laced with lavender and thyme, spiced twists of Oaxacan cheese (quesillo) to pull and melt over flatbread, rounds of burrata filled with brown butter and cream.
Chevre. Mozzarella. Burrata. All wonderful cheeses—can you imagine making them yourself in under an hour?
Claudia Lucero says absolutely! and demonstrates 16 different varieties simply, beautifully, in her new book, One-Hour Cheese.
I'm a novice in this field. I have experimented, with some success, making ricotta and mascarpone . But I want to know more. How do you hand-stretch mozzarella? Why do you use citric acid and vegetable rennet? How do you form that purse of burrata and fill it with cream? What can you do with all that leftover whey? Can you really make a smoked cheddar wheel in just 60 minutes? (You can, although its name, "smoked cheater," tells you it is not a true smoked cheddar—-but it's incredible, nonetheless.)
One-Hour Cheese provides the answers to these–and many other cheese making questions.
Even though I wanted to leap to the more complicated recipe, Burrata, for my first try, I decided to begin with Fromage Facile. This super-simple and delectable cheese is ideal for anyone's initial foray into cheese-making. It provides a luscious blank canvas, ready to accept sweet or savory applications. And, you don't need any extraordinary to make it. Likely you already have everything you need in your pantry.
The ingredient list? Whole cow's milk, buttermilk, lemon juice and salt.
Supplies of Note? Cheesecloth and a reliable thermometer.
The process is quick: gently heat the milk to 175 degrees. Stir in the buttermilk and lemon juice. Watch the curds form before your eyes.
Strain, to separate the whey. Lightly salt. Form into a ball. Ta-Dah! Fromage Facile.
Claudia gives many enticing recipes, to accompany each of the cheeses in the book. Tapenades and dried fruit-nut pastes to flavor the farm-fresh rounds. Vibrant herb-olive oil marinades to cloak bocconcini–little bon-bons of mozzarella. Spiked and peppered melts for pizza and quesadillas.
The photographs are appealing; the steps involved are clearly illustrated; interesting tips are posted throughout. Claudia's style is upbeat and fun. You'll want to make these cheeses. And, you can.
This No-Bake Tartlette? You can whip it up in the time it takes for the Fromage Facile curds to drain. The crust has only 3 ingredients: toasted nuts (I used walnuts, but almonds or pecans would work well.) combined with dates and a pinch of salt. That's it.
Press the mixture into the pans. Swirl a little honey into the Fromage Facile, and spread into each tart shell. Top with the Fruit of the Moment.
Right now, the strawberries in Nashville are out of this world. Slice a few and sprinkle a little raw sugar over these gems–it coaxes out the juices. Add some furls of basil or mint, if you like. Spoon over the tart. Serve immediately—or chill for 30 minutes. Either way, it is simply delicious.
Now, for the fun part: The Giveaway. You are going enjoy having this book as a part of your culinary library.
Post a comment below, telling about a favorite cheese, or a cheese making experience. On June 1st, I will announce the winner, chosen at random.
You can also follow Claudia's book-blog tour—next up is Texas Farmer's Daughter and Butter Me Up, Brooklyn. Check 'em out.
FROMAGE FACILE from One-Hour Cheese by Claudia Lucero
1 quart whole cow's milk (not ultra-pasteurized)
1 cup cultured buttermilk
2 tablespoons fresh lemon juice
1/4 teaspoon flake salt (or to taste)
Fresh Herbs (optional)
Medium colander or mesh strainer
Fine cheesecloth
Large heat-resistant bowl
2 quart stockpot
Cooking thermometer
Large mixing spoon
Measuring cup and measuring spoons
1. Line the colander with cheesecloth. Place a bowl underneath to collect the whey.
2. Pour the quart of cow's milk into a pot. Place over medium heat, warming the milk until it reaches 175 degrees. Stay close by to monitor the heat, stirring to prevent the skin from forming on the top or sticking to the bottom.
3. When the milk reaches 175 degrees, add the buttermilk and lemon juice. Stir well. Remove from heat and leave undisturbed for 5 minutes.
4. You will see separation of curds and whey. Stir the curds gently to check the texture. Pour into the cheesecloth-lined colander.
5. Allow the curds to drain until they resemble thick oatmeal, about 1-2 minutes. Stir in the salt.
6. Pack the cheese into a paper (or plastic) lined dish to form a wheel.
NO-BAKE STRAWBERRY-CHEESE TARTLETS adapted from One-Hour Cheese by Claudia Lucero
1/2 cup toasted walnuts
1/3 cup pitted dates
1/8 teaspoon salt
Fromage Facile
1 tablespoon honey
Fresh ripe strawberries
fresh basil or mint
Place walnuts and dates into the bowl of a food processor fitted with the steel blade. Add salt. Pulse and process together to form a crumbly crust that will stay formed when squeezed.
Press the crust into tart pans.
Fold honey into fromage facile. Spread into tart shells. Chill for one hour.
Slice strawberries and place into a small bowl. Chiffonade (finely slice) basil or mint and toss into berries.
Top the tarts with berry-mint mixture and serve.
Posted in Egg/Cheese Dishes, Fruit, Gluten Free, Recipes | 25 Comments »
Asparagus Times Two
Some plants suffered mightily at the hands of this extreme winter. All over town, rosemary, the size of bushes, died in single digit freezes. Fig trees still look skeletal, no promise of buds yet. But winter's harshness seems to have brought about an unforeseen benefit for others. Dogwoods, redbuds, crab apple, cherry trees have burst out in vivid profusion. Thickets of narcissus, tulips and iris are in glorious bloom.
It has been hard on our farmer friends. John's strawberry crop was threatened by an April 15th freeze. Thank goodness he got all the plants covered with plastic the day before–a trying task for sure. Tally notes that her rows of spring vegetables are coming along…however slowly. In comparison to years past, everything is delayed by at least three weeks.
But, I am heartened by warmer days and blooming trees. Soon, plantings of beautiful lettuces will be big as bouquets.
Already, feathery leaves and tender spears are emerging in asparagus beds.
There was a time when you only ate asparagus in season. Over the past two decades or more that shifted, with the globalization of commerce, and produce from far-flung places got shipped in. Asparagus in December! Tomatoes in February! I am glad that we are returning to the practice of eating seasonally. We appreciate the fruits and vegetables all the more, at their peak, in their time, grown in their locale. Indeed, they taste better.
A long time ago, (pre-globalization!) I remember a very fun Asparagus Dinner that I attended, actually helped prepare. It was hosted by our friend Lanny, who lived in a decrepit warehouse on Second Avenue near Nashville's riverfront. Lanny was a graphic artist, stained glass craftsman, Karman Ghia mechanic, architectural antique collector, consummate barterer and all-around wheeler-dealer.
His warehouse home/studio was a remarkable chaotic assemblage of these passions. You never asked where he got any of it, but, be assured, there was a story behind it all. Curiously, in one of his deals of the day, he had acquired 8 big bundles of freshly cut spears. Soon to follow was the call for Asparagus Dinner. About a dozen of us showed up to wash, peel, trim, snap, steam, blanch, and stir-fry the formidable stack.
This was sometime in the early 1980's. Our menu reflected the cooking tastes of the time. I remember some of what we whipped up: old school hollandaise sauce to nap over steamed asparagus, creme fraiche-dill sauce as a dip for blanched-chilled spears, and a creamy pasta primavera sort of dish laced with crabmeat. I remember that it was all delicious, this asparagus feast.
With asparagus as the centerpiece, we celebrated spring.
Today, I am offering two asparagus suggestions, both of which have a more modern spin: An asparagus salad dressed in gorgonzola vinaigrette, and asparagus roasted with a Persian-spiced pistachio blend. I love how different they are from each other: Cold and hot, pungent and fruity, crisp and toasty. For my friends who are not in love with asparagus officinalus: the gorgonzola dressing is delicious on salad greens alone—and the spiced pistachio would be just as incredible roasted onto cauliflower!
Looking for other wonderful asparagus preparations? Here are a few to check out from springs gone by: Green Goddess Salad, luscious springtime Risotto, and Asparagus-Dill Potato Salad
Wishing you all the flavors of young spring green things!
ASPARAGUS AND SPRING GREENS WITH GORGONZOLA VINAIGRETTE (adapted from Cooking Light)
1 bundle fresh asparagus (about 1 pound), cleaned, trimmed, and cut on the diagonal into thirds
2 1/4 teaspoons salt, divided
2 tablespoons minced chives
2 tablespoons white balsamic vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon lemon zest
1/4 teaspoon coarse ground black pepper
1/2 cup crumbled gorgonzola, divided
1/4 cup toasted pine nuts
1/4 pound mixed spring lettuces
Fill a large skillet or pot with water. Stir in 2 teaspoons salt and bring to a boil on medium high heat.
Plunge in the asparagus pieces and cook for one minute–no more than two minutes (depending on how fat or thin the spears are)
Drain and place into a bowl of ice water to stop the cooking and set the bright green color. When well-cooled, drain the spears and set aside.
Make the vinaigrette:
Place 1/4 teaspoon salt, minced chives, white balsamic vinegar, olive oil, lemon zest, black pepper and 1/4 cup gorgonzola crumbles into a medium mixing bowl. Whisk until well combined.
Place spring greens, asparagus and pine nuts into a large bowl. Drizzle the dressing over the salad and toss until all ingredients are well-coated. Sprinkle with remaining gorgonzola crumbles and serve.
Serves 4
1 bundle asparagus spears (about 1 pound) washed, dried, and trimmed
olive oil
1/2 cup toasted pistachios, finely ground
1/4 cup sumac (available at ethnic markets)
3 tablespoons fresh thyme leaves
2 teaspoons salt
1/2 teaspoon black pepper
Preheat oven to 400 degrees.
Drizzle olive oil (2-3 tablespoons) onto a baking sheet. Lay the asparagus spears onto the pan and roll, coating the spears with the oil. Add more oil if needed.
In a small bowl, mix the finely ground pistachios, sumac, thyme, salt and pepper together. Spread this mixture over the asparagus.
Place into the oven and roast for about 15 minutes. Spears will be tender-crisp and the nut mixture will be toasty.
Serves 4-6
Serves 4
Posted in Gluten Free, Recipes, Salads, Vegetables, Vegetarian Dishes | 15 Comments »
Cookie Trials
Yes, I realize that it has scarcely been a month since the holidays, ever a cookie fest. No matter. It is always a good time for cookies, especially ones that have noble aspects about them without sacrificing great taste.
Noble aspects, you ask? Indeed!
One recipe boasts reduced fat and sugar and the other is gluten free.
You see, I have become involved in Cookie Trials!
Today's foray into Cookie Trials brings us Easiest Peanut Butter (remarkable, with only 4 ingredients!) and Cranberry-Orange-Oatmeal (orange zest, sour cream and egg white distinguish this batch). As the batches of both came together quickly, with minimal effort, I thought I would share them with you. Two more cookie recipes for your culinary stockpile…
We'll start with our 4-ingredient wonder, with a confession.
I love peanut butter, but I've never been crazy about peanut butter cookies. The ones I had have been either too dry and crumbly. Or too sweet. And not "pea-nutty" enough.
So, I was intrigued by the idea of a peanut butter cookie made without flour. Maybe flour has been the culprit in forming my distaste. Peanut butter, sugar, egg, and vanilla—that's all that goes into this recipe. I could imagine the peanut taste really coming through. But, how would it bake up? Would it have a good cookie texture?
The verdict: These are very good peanut butter cookies. They are crisp and a little chewy and have a rich, roasted peanut flavor.
They baked up nicely, thickly. I could have made them smaller. I used an extra-crunchy peanut butter, which fills the dough with plenty of peanut bits. A creamy peanut butter would result in a lighter batter that might spread out a bit more as it bakes.
It should go without saying, but a peanut butter cookie is only as good as the peanut butter going into it. Be sure to use your favorite.
Next up is a "lightened" Cranberry-Orange-Oatmeal cookie, its recipe taken from Cooking Light's Cranberry-Oatmeal Bars.
The ingredient list looks long, but likely you've got most of the items already in your pantry. I had to run out for some sour cream.
I was excited to try this recipe; the classic oatmeal cookie ranks high in my world. So a variation on the theme is generally welcome.
The lightly beaten egg white helps bind the batter, making it a softer cookie: more airy and delicate, like a macaroon.
Orange zest and juice, paired with the sour cream, really bring this cookie to life.
The recipe calls for quick oats, (which I had) but I think you could use the regular "old fashioned" rolled oats, and actually have better results–the oats being more defining, in both taste and texture.
Verdict: overall, a delicious cookie. I like that these can be made easily into a small size–another lighter aspect of the cookie.
Small but good bites are satisfying, especially in these starker, post-holiday times.
GLUTEN FREE PEANUT BUTTER COOKIES from Southern Living
1 cup peanut butter (your choice of creamy or crunchy)
1 cup sugar
1 large egg
1 teaspoon vanilla
Place all four ingredients into a large mixing bowl. Beat until the mixture is well-combined. Form into 1 inch balls and place on a parchment-lined baking sheet, one inch apart. Flatten the tops gently with the tines of a fork.
Bake on the center rack in a 325 degree preheated oven for 15 minutes. Allow to cool on a wire rack for 5–7 minutes before removing the cookies from the baking sheet.
Makes 20-24 cookies
CRANBERRY-ORANGE OATMEAL COOKIES adapted from Cooking Light
1 cup plus 2 tablespoons all purpose flour
1 cup oats
1 1/3 cups dried cranberries
1/2 cup brown sugar
1/2 cup sugar
1/2 teaspoon orange zest
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
6 tablespoons melted butter
3/4 cup sour cream
3 tablespoons orange juice
1 teaspoon vanilla
1 egg white, lightly beaten
Preheat the oven to 325 degrees. Line baking sheets with parchment.
In a large mixing bowl, combine the flour, oats, dried cranberries, both sugars, orange zest, salt, baking soda, and cinnamon.
Beat in the sour cream, melted butter, orange juice, vanilla, and egg white.
Scoop small rounds of dough, placing them onto the parchment lined baking sheet, each an inch apart.
Bake on the center rack for about 15 minutes. Allow to cool on a wire rack for 5 minutes before removing from baking sheet.
Makes 3 dozen cookies
Posted in Desserts, Gluten Free, Recipes | 15 Comments »
Molé! Olé!
You never know how or from what place cooking inspiration will come. Today's dish arose from an unexpected find: a 10 pound box of loosely packed dried guajillo chiles in our food bank's warehouse. Whatever entity had donated the box didn't realize that it would be considered a reject. Dried chiles offer little in the way of real food to people who don't have a viable kitchen or the means to prepare them. Unless anyone at Second Harvest wanted them, ten pounds of dried guajillos were destined for the dumpster.
Of course, we (meaning the staff and volunteers of Second Harvest's Culinary Arts Center) wanted them. You can't imagine how many peppers filled the box. Thousands, I'd say! We portioned them into ziplock bags and now have a seemingly inexhaustible supply.
It set me to thinking about molés, those rich complex sauces from Oaxaca, Mexico that have layers of flavor from chiles, fruits, nuts, spices and chocolate.
With our potluck on the horizon, and a turkey breast in my freezer, I deemed it time to make Pavo con Molé—turkey mole. CAC Director Mark gave me a ziplock of chiles and wished me success.
All these many many years of cooking, and I had never made a molé. I'm not sure why. Likely I thought that it was too complicated. Likely I've never had a big bag of dried guajillos.
In either event, it's a project long overdue.
I didn't have a recipe. Research on the 'net and some of my cookbooks turned up scads of molé recipes. I cobbled together my own version, which was gleaned from the stellar likes of Diana Kennedy, Susana Palazuelos, and Rick Bayless, tempered by what I had in my pantry.
The common threads:
–Pan-toasting the sesame seeds and spices, to bloom their flavors, before grinding. The same is true for the almonds.
–Steeping the guajillos in boiling water. I add the bay leaves, cinnamon sticks, and dried currants to the batch. The resulting liquid is infused with intense tastes.
–Stirring in the unsweetened chocolate at the end of the cooking process–the final bass note of flavor to the molé.
Don't be daunted by the lengthy ingredient list. Believe me, there are molé recipes out there with lists twice as long. This mole possesses wonderful fruity heat and complexity. Its texture is lush.
The method has a few steps, but it is not difficult to make. At all. In fact, it was a pleasurable process to undertake.
In the time it takes for the turkey breast to braise in a Dutch oven, the sauce comes together, filling the kitchen with heady aromatics.
An immersion blender is a life-saver, making the puree a breeze. If you want the mole ultra-smooth, you may run it through a sieve, post-pureeing. I didn't. I liked the minute bits of guajillo skin, which give the thick, mostly smooth sauce more character.
This makes a lot of molé—plenty to cloak the turkey, with a few cups to spare. That extra will keep up to a week in the fridge, or three months in the freezer.
At potluck, we all were over the moon about this dish, which I served with corn tortillas. Sparks of clove and cinnamon, toasted nuts, fruit and heat, bitter depth of chocolate: The tastes revealed themselves from the front to the back of the tongue, slowly, leaving a mild, contained fire in the mouth. So satisfying to eat!
We were also psychically connected in our potluck preparations. We never assign dishes, or share ahead of time what we are going to bring. And yet, asparagus salsa, Mexican rice and lentils, and black bean-corn salad all turned up on the table–fabulous molé accompaniments.
12-15 dried guajillo chiles
3 bay leaves
2 sticks cinnamon
1/3 cup currants or raisins
12 peppercorns
6 cloves
1/3 cup sesame seeds
1 tablespoon coriander seeds
1/2 cup almonds
2 tablespoons olive oil
2 medium onions, diced
1 bulb (about 10 cloves) garlic, minced
1-28 ounce can plum tomatoes in sauce
1 teaspoon salt
4 cups chicken or vegetable stock
4 ounces unsweetened chocolate, chopped or broken into pieces
Place a kettle of water on to boil.
Break off the stems of the dried chiles and shake out the seeds. Break the chiles into pieces and place into a large bowl. Add the bay leaves, cinnamon sticks, and currants (or raisins.) Pour boiling water over the ingredients to cover. Allow the chiles to rehydrate for 30 minutes.
Place a large skillet over medium heat. Add the sesame seeds, peppercorns, coriander seeds, and cloves. Add a teaspoon or two of the guajillo chile seeds. Toast the mixture, shaking it occasionally, for a couple of minutes. Remove from heat and place into a separate bowl. Add the almonds to the skillet and toast them in similar fashion, about 5-7 minutes. Remove from heat.
Place cooled almonds, sesame seeds, peppercorns, coriander seeds and cloves into a food processor fitted with the steel blade. Pulse an process nuts, spices and seeds into a fine grind.
In a large pot, heat the olive oil on medium. Add the onions and sauté until translucent, about 7 minutes. Add the minced garlic and continue the sauté.
Open the can of plum tomatoes and add the juice to the onion-garlic mixture. Season with salt.
Coarsely chop the tomatoes and add them as well.
Discard the bay leaves and cinnamon sticks from the steeped guajillos. Pour the chiles, currants and liquid into the pot. Add the ground nuts, spices, and seeds. Stir in the 4 cups of stock.
Finally, stir in the unsweetened chocolate.
Reduce the heat to simmer and cook the mixture for 30 minutes. Remove from heat. Using an immersion blender, puree the mixture until it is smooth and glossy. It will still have texture, and will be thick.
Makes 2 quarts molé
1 turkey breast (6-8 pound)
juice from one lime
black pepper
Rub the inside and exterior of the turkey breast with lime juice. Sprinkle with salt and black pepper.
Brown the breast on both sides in a Dutch oven set on medium heat. This will take several minutes—6-8 minutes per side. Add a cup of water (or stock.) Cover and reduce the heat to low.
Braise the bird for about an hour. When done, remove the breast and let it sit, undisturbed, for 15 minutes. Remove the skin and pull the breast meat, in lobes, from the carcass.
Place a base of mole, like a thick blanket, over the surface of a serving platter.
Slice the turkey breast and place the pieces on to the blanket of sauce.
Add more sauce over the top.
Garnish with sesame seeds and slices of fresh lime, if you like.
Serves 10-12 generously
Posted in Gluten Free, Meats/Poultry, Recipes, Sauces | 17 Comments »


text:
Area News in Brief
Published: Tuesday, August 12, 2003 at 11:23 a.m.
Last Modified: Tuesday, August 12, 2003 at 11:39 a.m.
Nicholls students can register online
THIBODAUX -- Students attending Nicholls State University this fall can register online this week.
The fall semester begins Monday Aug. 25.
Regular registration will be from 9 a.m. to 6 p.m. Thursday, Aug. 21 and from 9 a.m. to 3 p.m. Friday, Aug. 22.
Students also can register for classes by calling 449-GRAY, in the Cotillion Ballroom of the student center in their faculty adviser's office during posted office hours or by appointment.
Students must have an identification number to register on the self-serve system.
First-time Nicholls students and returning former students must apply to the university before they can register for classes. Applications are available online at www.nicholls.edu.
First-time freshmen and transfer students with less than 30 credit hours must attend orientation Aug. 19 and 20, where they can register for classes.
In addition to the courses offered at the Thibodaux campus, Nicholls also is offering off-campus classes in Boutte, Galliano, Houma, Lafayette, Marrero, Morgan City and Opelousas.
To register for off-campus classes, call 448-4132. For information about attending Nicholls, call admissions at 448-4507.
Firefighter blood drive draws dozens
HOUMA -- Nearly three dozen people donated blood at a Saturday drive hosted by the Houma Fire Department.
Firefighters held the daylong drive Aug. 9 to replenish low supplies at United Blood Services. It's the third year they have done so.
"We had 39 people give," said Nita Fazzio, a Houma Fire Department secretary. "We want to thank everyone who gave of their time and helped save a life."
The 39 were entered in a drawing, along with participants from two other south Louisiana blood drives, to win a pair of New Orleans Saints home game tickets. Their names were entered in a drawing scheduled for this coming Monday.
In a story on CPR that appeared on Monday's health page, an incorrect name appeared in a photo caption. Bryan Miriam LeBoeuf's son-in-law is Torie Smith.
In a story on Friday's Bayou/State page, The Courier incorrectly stated that Cocodrie is in Parish Council District 8. It is in District 9.
Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.
Comments are currently unavailable on this article

subset: commoncrawl


text:
|NSFW Content
|User Rankings
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|Funny Pictures
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Bathroom Parkour
carnageboy Channel: fucking-parkour
Top Rated Controversial Best Lowest Rated Newest Per page:Order:
What do you think? Give us your opinion. Anonymous comments allowed.
#2 - asleep (03/03/2013) [-]
And then you firmly seat yourself upon the person already sitting in the stall.
#1 - ethanfromhell (03/03/2013) [+] (1 reply)
there is a door though why didnt she use the door?
#10 - nobnabs (03/03/2013) [-]There is always going to be someone who can do things better than you.
#9 - funnyjunkybro (03/03/2013) [-]
So this is whats going on in the girls bathroom... huh we just draw penises on the walls and use the toilets
#8 - camperdude (03/03/2013) [-]
Or you can just use the door instead
#7 - cnblade (03/03/2013) [-]
**cnblade rolled a random image posted in comment #38 at Happy Valentine's Day **
#6 - WhiteCrayon ONLINE (03/03/2013) [-]
Id like to see that happen.... on my penis *wink wank*


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See other Cape Town properties
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New Church Street 81, Tamboerskloof, Cape Town, South Africa, Distance from city centre: 1km
Video guides, travel podcasts, city maps & free city guides. What to eat, where to stay and things to do and see - our travel guides have it all.Find a guide »
Christmas doesn't get much better than wandering around a snow-coated market with a hot mulled wine in hand. The smell of roasted chestnuts and the twinkling lights will put even a Grinch into the Christmas spirit.Read more »
We offer the most comprehensive selection of hostels on the internet with over 35,000 great places to stay in 180 countries. The ultimate online resource for hostels everywhere.Find great value hostels »


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Friday, Oct. 31: Halloween Bash with inflatables, face painting and family activities. Public is invited.
4-7 p.m. Fountain area.
Friday, Oct. 31:
WVC Student Government presents a Halloween Dance. 10 p.m. to 1 a.m., Van Tassell Center.
Sunday, Nov. 2:
Ellensburg Piano Trio performance. 2 p.m. The Grove Recital Hall, Music and Art Center.
Wednesday, Nov. 5: Wenatchee Learns College and Career Expo for 9th-12th grade students in the Wenatchee
School District. 8:30 a.m. to 2 p.m.
Wenatchee World editorials by WVC Board of Trustee Phil Rasmussen. Read them here!
Wenatchee Valley College is tobacco free. For more information, go to our
Tobacco Free Campus
web page.
Wenatchee Valley College Economic Impact Study for 2011-12
WVC emergency information will be posted here, including
campus closures in the event they are needed.
Sign up now!
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ContentsOccupational Report for Power Plant Operators (51-8013) , Oregon Statewide
Occupational Description
Control, operate, or maintain machinery to generate electric power. Includes auxiliary equipment operators. Excludes "Nuclear Power Reactor Operators" (51-8011).
Employment Outlook for Power Plant Operators
Current Employment Department Job Openings for Power Plant Operators There are 1 current openings for this occupation. Openings 1 through 1 are listed below.
Job Openings from the Web for Power Plant Operators The following job openings have been automatically extracted from various sites across the Web. These links are provided as supplemental resources. However, the Employment Department cannot validate these openings nor endorse any of these external sites. Some of these jobs may no longer be open. In some cases, a single opening may be posted on multiple sites. There are 1 current openings for this occupation. Openings 1 through 1 are listed below.
State of Oregon License Information for Power Plant Operators No statewide license is required for this occupation.
Wages for Power Plant Operators
Regional Employment Projections for Power Plant Operators
These estimates do not include self-employment. Replacement openings are caused by existing workers permanently leaving their occupation. Many additional job openings occur due to job changes within occupations.Data Sources and Limitations
Industries of Employment for Power Plant Operators
Educational Requirements for Power Plant Operators The typical entry level education for this occupation is a postsecondary non-degree award. Those with a Bachelor's degree have a competitive advantage in the labor market. In addition, long-term on-the-job training is typically needed, once employed, to attain competency in the skills needed in this occupation.
Skills for Power Plant Operators
Schools and Training Providers for Power Plant Operators No programs of training are associated with this occupation.
Career Pathway Roadmaps for Power Plant Operators These Oregon community colleges have defined career pathway roadmaps to facilitate entry into this occupation:
Related Occupations The scores listed below indicates how closely the skills for Power Plant Operators matches the occupation in the list. A score of 100% means the occupations have identical skill sets. A maximum of 10 occupations are displayed below.


text:
We are planning to take 1 year off and live in the Caribbean, looking at St Maarten as the primary spot. Wish to communicate with anyone living on the economy in St Maartin or other Caribbean Islands. Whats the cost of rentals, utilities, public transportation, Food, etc, medical care available?
Living in Caribbean for one year
2 Replies | Jump to last reply |
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I'm an Ex-pat living in the Caribbean so maybe this will help.
First, you show know that most Caribbean islands are independent nations and as such you CAN NOT just show up one day and expect to live or work on those islands as you must compile with a host of immigration laws.
Second, when you say "living on the economy" do you mean you have to work in order to live/stay on St. Martin 9or any other island). If so, you should know that unless you are a French or EU citizen you cannot work on St. Martin without first obtaining a WORK PERMIT. These are very difficult to get. You have to have a "unique skill" and your potential employer must prove to the local labor department there are no locals qualified to fill the position. The application process can take 6 to 9 months during which time you may not reside on the island and there's no guarantee the permit will be granted. If granted there are fees to be paid and it's doubtful an employer will go through the aggravation and red tape for someone who will only be staying one year.
Now, assuming you don't have to work but have the financial wherewithal to support yourself while living on the island you'll only be allowed to stay for 6 months before you'll be asked to leave the island. to get around this you'd have to apply for permanent residency. This usually entails investing a substantial sum of money (Think a minimum of $300k to $500K) in Real Estate or a business that provides jobs for locals and proving that you have the financial means to support yourself WITHOUT WORKING!
You will find similar laws on just about every Caribbean island and if they are not "French Islands" having French or EU citizenship won't help you at all.
If you are a US citizen you'll find it infinitely easier to move to the US Virgin Islands, Puerto Rico, Culebra or Vieques since you will already have residency and work status.
For a lot of helpful information about living/working in the USVI's go to the Virgin Island Relocation Website (www.vimovingcenter.com). Although geared toward living/working in the USVI's much of what you'll find there is applicable to living on any Caribbean island. There's so much information there it will take you a month to read everything. Also, they have a very active Forum on the website with 10's of thousands of threads that ask and answer every conceivable question you may have and hundreds more questions you haven't even thought of yet.
In general you'll find that living expenses in the Caribbean are higher and wages lower then they are in the US and Europe - that's the Catch-22 of living in the Caribbean.
You don't say where you live now but assuming you live in a medium six city/town in the US or European you can expect housing costs to be around 25% to 35% higher than you pay now for a comparable residence. Likewise, food costs will be around 30% to 35% higher than you now pay, Utilities are very costly and could be anywhere from 50% to 100% higher than you now pay. Public transportation, although inexpensive, is no where near as efficient as you are probably use to "back home", gasoline is going to be 25% to 35% higher and cars will cost anywhere from 50% to 75% more than back home.
Medicare care varies from island to island. Some smaller islands just have basic First Aid clinics, others have small hospitals with few doctors and the larger more populated islands have bigger hospitals with larger staffs. On the island where I live most Ex-pats go back to the US, Canada or Europe for anything other than treatments for colds or the flu.
Start your research by checking the Immigration Laws on the official government websites for the island(s) you are considering. Then do google searches using such topics as "Living on NAME OF ISLAND", "Living in the Caribbean", "Working in the Caribbean", "Working on NAME OF ISLAND" and you'll find links to tons of information.
One last word of advice, save up as much as you can BEFORE you make the move. Money disappears fast in the Caribbean. There's an old saying that goes something like this: How do you leave the Caribbean with a million dollars? Answer: Start with 3 million!
Good luck following your dream.
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(I have no personal experience but I'm pretty sure you can't just show up as a tourist and stay for one year. That legal paperwork needs to be your first concern, before housing, etc.)
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I have just begun to research my ancestry and wonder if anyone has stumbled across the lineage of any Letchworths who settled in North Florida. If anyone request I will be glad to tell my lineage as far as I know.
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October 25, 2014
JOLIET, Ill. (AP) - Jimmie Johnson has won the pole for this weekend's Sprint Cup race at Chicagoland Speedway - an impressive start for the five-time champion whose streak of Cup titles came to an end last year.
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Denny Hamlin, the top seed, was eighth, a spot ahead of Clint Bowyer.
Stewart, on the other hand, qualified 29th.
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Jeff and I just got back from a mini vacation in Florida. He met my grandparents on my mom's side for the first time, and they loved him just like I knew they would! We then went to Ft. Lauderdale, Miami, and Boca Raton where Jeff has family. His dad's cousins embraced me like I am family and I couldn't feel more blessed. Off the record, their house is RIDONCULOUS.
"Obsessed with my fishtail braid in this episode, done at Aura Salon and Style Lounge in Great Neck!
This episode was a fun one for me to watch! Mazel to that! Ha! Going shopping with Chanel at The National Jean Company in Williston Park, NY was much needed. Retail therapy indeed. Chanel was upset about her break-up, and I hate to see Chanel down. I knew doing imitations with her of our mothers would distract her for at least three minutes! Whenever I'm with Chanel I feel free to be myself and talk to her on a deeper level. Chanel and I are very similar in certain ways. We try our best to stay away from drama and live life to the FULLEST! When I hear about her break-up, it truly gets to me emotionally and enrages me! This "douchebag" should have been history after he left her for that girl. The douche and that little girl belong together because they are both immature. He has no idea how to be in a serious relationship. Calling Chanel whenever he feels lonely is pathetic. Hasta Luego, A--HOLE! Chanel is too good for a booty call. Watching their conversation in the car made me want to smack him in the head and say "WAKE UP!" OR "LISTEN TO HER, DAMMIT!" Dude, if you're trying to make things better and apologize, then don't be defensive... OWN IT! He wasn't even listening to what Chanel had to say. I couldn't wait for her to get out of the car and say "We're done!" Ugh, I'm so over talking about him. Chanel's father is such a good man, and he is right when he says she will find a good man who will treat her right. She will find that someone eventually who will love her as much as she loves him.


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Mass Effect 3 will launch simultaneously on PlayStation 3, Xbox 360 and PC in holiday 2011. This marks the first time the franchise will set foot on all consoles on the same day. The first installment is still not available on the PS3, while the critically acclaimed sequel will "save the lost" on Sony's console beginning January 18.
Mass Effect 3 was officially unveiled over the weekend at the 2010 Spike VGAs. As evidenced by the trailer and the description from the EA Store last week, the "final" chapter in the Mass Effect saga will see Shepard saving Earth from the Reaper invasion. Come on, Shepard has saved the galaxy twice now -- he (or she) should have no difficulty saving one measly planet.
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Sometimes life throws me an in-too-deep moment, where my illusions of being a rational, sensible being in control of its life are overpowered by chaos. My day so far: arrive at office luxuriating in the thought of the cup of coffee I am going to make find there is no coffee left curse gently make tea go to desk begin work on fiddly data cleaning job feel intense frustration at fiddly data cleaning job push papers to one side with annoyance at their fiddliness in process, sweep cup of tea over, filling keyboard with tea curse liberally while draining keyboard onto desk curse liberally while mopping up tea feel pleased Read full post >>
On 31st July 2010, I'd just arrived in Ethiopia. Everything I'd imagined happening during the rest of my life had vanished. I was unemployed, homeless, and didn't really know who I was any more. But I was also alone, footloose, and free of responsibilities. There were many pieces falling through the air, but also a clear space for them to fall into. What a difference four years make. At times, it can feel that the settled demands of a steady life are closing me in, that I'm becoming stuck – or unstuck. But it pays to think back. It makes me remember there are always unseen options; that fear and Read full post >>
Last night, I went with my sister and her partner to see Martin Simpson at Cecil Sharp House. He was as brilliant as he always is. But this isn't a post about Martin Simpson. This is a post about a black cab ride. I'd ridden up to Camden on my bike, along the canal as I usually do. When I picked up my bike to come home again, around eleven o'clock, I hadn't gone far before realising I had a flat tyre. Immediately, I felt furious. First with the bike. Then with myself, for not bringing my tools, a pump and a spare tube, as I usually do. Then with Read full post >>
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On the train this morning: lots of litter on the table opposite – newspapers and coffee cups and such. A woman sitting down at that table picks it all up and dumps it all down on my table, then looks offended by my surprised look. She says "what?" as if asking me to explain myself. So I say that there is probably a bin at the end of the carriage. She says there is never a bin on trains, and anyway, she didn't leave the litter on the table. (I think: you did leave it on mine). I pick up the cups and paper and take them to the bin Read full post >>
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28:0047(12)CA - VA, Washington, DC and VA Medical Center, Iron Mountain, MI and AFGE Local 2280 -- 1987 FLRAdec CA
[ v28 p47 ]
The decision of the Authority follows:
28 FLRA No. 12
VETERANS ADMINISTRATION, WASHINGTON, D.C. AND VETERANS ADMINISTRATION MEDICAL CENTER, IRON MOUNTAIN, MICHIGAN Respondent and AMERICAN FEDERATION OF GOVERNMENT EMPLOYEES, LOCAL 2280, AFL-CIO Charging Party Case No. 5-CA-70120
I. Statement of the Case
This matter is before the Authority under section 2429.1(a) of our regulations based on the parties' stipulation of facts. The complaint alleges that the Respondent violated section 7116(a)(1), (5) and (8) of the Federal Service Labor - Management Relations Statute (the Statute) by refusing to provide the Union with names and home addresses of bargaining unit employees. The Respondent and the General Counsel filed briefs. For the reasons below, we find that the Respondent has committed the unfair labor practices as alleged.
II. Facts
The American Federation of Government Employees, AFL - CIO (AFGE) is the exclusive representative of a consolidated unit which includes, among others, eligible professional and non-professional employees at the Veterans Administration Medical Center, Iron Mountain, Michigan. Local 2280 (the Union) acts as AFGE's agent with respect to those employees. By letters dated November 21, 1986, and January 21, 1987, the Union requested the names and home addresses of all unit employees, which, on or about January 21, 1987, the Respondent declined to provide. [PAGE] The parties have stipulated that the information sought by the Union is normally maintained in the regular course of business, is reasonably available and does not constitute guidance, counsel or training for management officials or supervisors relating to collective bargaining.
III. Positions of the Parties
A. The Respondent
As its brief the Respondent submitted and incorporated by reference the brief submitted by the Department of Justice in its appeal of the Authority's decision in two name and home address cases. Farmers Home Administration Finance Office, St. Louis, Missouri, 23 FLRA No. 101 (1986) (Farmers Home), petition for review filed sub nom. U.S. Department of Agriculture and the Farmers Home Administration Finance Office, St. Louis, Missouri v. FLRA, No. 86-2579 (8th Cir. Dec. 23, 1986); and Defense Mapping Agency, Washington, D.C. and Defense Mapping Agency Aerospace Center, St. Louis. Missouri, 24 FLRA No. 5 (1986), petition for review filed sub nom. United States Department of Defense and Defense Mapping Agency Aerospace Center, St. Louis, Missouri, No. 87-1024 (8th Cir. Jan. 8, 1987). Simila


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When our 1959 Chevrolet Impala was delivered to Hot Rods by Dean (HRBD) to begin its transformation into the 2014 Road Tour car the general consensus was we were off to a good start. The original X-frame would be replaced by a fully independent perimeter chassis from The Roadster Shop, the empty engine bay would be filled to the brim with Ron Shaver–supplied horsepower, and the Powerglide would give way to a Hughes-built 4L80E. Couple that with Dean Livermore and the rest of HRBD guiding the thousands of other details involved and we had every reason to be confident.
One of the first tasks to tackle was rust repair and the rebuilding of the car's floor to fit the perimeter chassis, which was covered in the July '14 issue of SR. Once the body fit the frame it was time for HRBD to focus on making the sheetmetal pristine.
Basically the processes used by Livermore and his crew are standard body shop procedures, however what will set this car apart is the level of workmanship. Every square inch of the Chevy's sheetmetal was stripped by a combination of sanding and media blasting. Once that was done the corrosion repair that is part of reviving any vehicle of this age was carried out the only way repairs are permanent—the rust was cut out and new metal was welded in place. Thanks to a shop full of Eastwood equipment all the necessary replacement panels could be produced in-house regardless of their complexity.
With what was now a rust-free body the next chore was to make the acres of sheetmetal perfectly smooth. Careful bumping with hammers, dollies, spoons, and all the other tools of the trade and a trace of filler here and there and the body is nice enough for an average build—but Livermore doesn't understand the concept of average. An application of PPG's VP2100 Polyester Primer, followed by block sanding, then more VP2100, followed by more block sanding, provided the desired results: perfect 1959 Chevy sheetmetal.
After a final application of PPG's K38 primer the Impala was ready to be covered in PPG's DBC 908276W—or as it's better known, Ferrari Red. A coat of PPG's D894 high-solids clear, a round of color sanding and polishing, and the results speak for themselves.
As the body and paintwork were being seen to at HRBD, Art Holman and Dave Dougherty at Sherm's Custom Plating were sorting out miles of stainless and aluminum trim that would be refurbished along with all the pieces that would go into the chrome tanks. From the factory the aluminum pieces were anodized, which provided an almost satin sheen. We were looking for a finish with a little more sparkle so the aluminum pieces were polished to the point of looking like chrome—they were then clearcoated by HRBD to preserve the finish. Like everything Sherm's does, the chrome, stainless and aluminum components were finished to concours standards.
With body, paint, and trim work being attended to, a long list of components needed was sent to Classic Industries. They provided everything from the headlight buckets and hardware to the rear license plate trim and trunk latch and tons of stuff in between. Mirrors inside and out, an original-style antenna, assorted badges, trim clips, and more came from our friends at Classic Industries.
If the question is "What has independent suspension all around, tons of horsepower, impeccable fit and finish, and is Ferrari Red?" We'll give you a hint. The answer won't be found in Italy. Check out streetrodder.comfor more on our 1959 Impala and the 2014 Road Tour.
1. Looking like it was dipped in lipstick, Hot Rods by Dean has our AMSOIL/Street Rodder 1959 Chevrolet closer to being Road Tour ready.
2. This view gives one a sense of how big a 1959 Chevy is. Our 1959 Impala was reasonably solid and was sans engine, trans, and some big pieces of glass.
3. Rusted areas were cut far enough away to get into solid sheetmetal so a patch could be welded in place. Most of the damaged areas were small.
4. On the other hand some damage, like this hole in the front fender, were more extensive.
5. Sean Rosic of Hot Rods by Dean began stripping paint off the large, flat portions of the body with a dual-action sander, the remainder of the Chevy's curvaceous sheetmetal was media blasted.
6. In the case of this front fender a considerable portion was cut away.


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The results are in. I took the BJCP on March 2nd and my score was emailed on June 3rd.
The score: 80
That's a relief. I was really hoping for at least an 80 because that is the score needed to qualify for National ranking.
Now I'll tell you all about the exam in case I can help some BJCP hopefuls out there prepare. First, here is the exam feedback sheet I received with my score:
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