Marshmallow or Streusel - Well, I say both! (Sweet potato casserole)

Some people love sweet potatoes with gooey marshmallows on top - brings back memories of childhood.  Some love the rich, nutty taste of a streusel.  At each Thanksgiving, I seem to have a good mix of both.  So, why should we have just one?  I say - let's have both!

My sister-in-law, Lisa, loved this version of sweet potatoes so much that she tagged a photo of the dish as me, and has asked for the recipe.  (The picture is Lisa's creation - woo hoo!!) Well, of course - I would be happy to to!   This version makes a heck of a lot of sweet potatoes, but, they can go quickly.  This version is intended to feed 12 - you can certainly adapt to meet your sized crowd. 

For Sweet Potatoes

12-14 medium sweet potatoes (baked at 350 degrees for approximately 1 hour - until tender - and cooled to room temperature)
1 1/2 cans of evaporated milk
1 tablespoon grated nutmeg
3/4 cup brown sugar
1 teaspoon kosher or sea salt
2 eggs

For streusel
1/2 cup chopped walnuts
3/4 cup all-purpose flour
3/4 cup brown sugar
1 tablespoon cinnamon
1/2 tablespoon grated nutmeg
Pinch of salt
6 tablespoons melted butter

Mini marshmallows

Blend all sweet potato ingredients until smooth and creamy.  Add more evaporated milk, if not creamy enough.  The mixture should be slightly runny.  Place into a large casserole dish.

In a separate bowl, blend the dry ingredients, including nuts and spices.  Slowly add butter until mixture is crumbly. 

Top the sweet potatoes with alternating rows (diagonally looks great) of marshmallows and streusel. 

Place in a pre-heated 350 degree oven until sweet potatoes bubble and marshmallows are browned. 

Enjoy!

1,000 Cloves of Garlic (Bamieh)

OK, so it isn't really 1,000, but it is a heck of a lot!! 

My boyfriend received a lovely gift of fresh, home-grown okra from his boss.  I LOVE okra, and his mom gave me a recipe for a traditional Iraqi dish of lamb or beef, okra, tomatoes, and lots and lots of garlic.  Bamieh.  That's it.  Simple ingredients, but so so flavorful. 

As with any dish, technique is the most important part, so not only did she send the recipe, she sent a youtube video to help you through the process.  I now have a new favorite online chef, and of course am so grateful to the lovely Khawla for introducing me to her. 

http://www.youtube.com/user/AssyrianFood#p/u/9/H_IvdstIe2c

Enjoy!

Charleston ice pops

I took a recent trip to Charleston.  As anyone who has ever been to Charleston knows, the food in Charleston is incredible!!  And, as anyone who has ever been to Charleston in mid-July knows, it can be VERY VERY hot!  It was really hard to admit, though, that on my last trip, my favorite thing that I ate was a handmade popsicle in the farmer's market.  A blackberry mojito popsicle, no less. 

Inspired, I quickly ran out and bought those plastic $1.29 popsicle makers and gave it a go.  And... it failed miserably.  I know what I did, so I will be trying again, but making lemons out of lemonade, luckily, I had a bit of my mix left over, which became one of the best and most refreshing cocktails that I have had in a long time!  So, the popsicle mix is now a cocktail, and I will be posting ice pop recipes soon...

Watermelon Slushie

1/2 of a medium-sized watermelon (seeds removed)
2 limes
4 tablespoons agave nectar (more or less to taste)
1 cup Grey Goose (or other) vodka (more or less to - ahem - taste)

Place the watermelon, lime juice and agave nectar in a blender.  Blend until smooth.  Add the vodka and pulse to blend.  Serve over ice with a slice of lime or a sprig of mint. 

Cheers!!

Knitting night gumbo

I have two lovely friends, April and Kim, who join me every so often for knitting (actually Kim crochets).  They make beautiful things - I just play around with yarn.  But, whatever, it is a chance for us to gossip, have a cocktail or two, and eat.  I had just picked up some fresh okra and corn, and had to use it up, so I made this gumbo.  It was delish, if I do say so myself. 

1 medium yellow onion (chopped)
1 green bell pepper (chopped)
2 andouille sausages (cut into 1/2 to 3/4 inch pieces - bite size)
1 large or 2 small chicken breasts (cut into pieces - similar in size to the sausage)
2 ears of corn (kernels removed from the cob)
1 lb of okra (stems and tips removed, cut into 1/2 inch pieces)
2 cups shrimp (shelled - I leave on the tails)
1 small can of tomato sauce
1 tablespoon butter
2-3 tablespoons flour
2 cups chicken stock
2 tablespoons gumbo file (this is powdered sassafrass leaves, and can be found with the spices)
Salt and pepper to taste

Sautee the onions and peppers in olive oil, until onions are golden brown, and both are softened.  Add the sausage and chicken, being careful not to burn the vegetables - brown  both.  Add the okra and corn, and the tomato sauce and chicken stock, reserve 1/2 cup of chicken stock.  In a separate pan melt the butter and flour.  Cook through, and slowly add the reserved chicken stock.  Once combined, add butter / flour / stock mixture to the pot.  Add the file, and simmer.  Add the shrimp.  Simmer for 10 minutes.  Once everything is cooked through, add salt and pepper to taste. 

Cheaters Blueberry Cobbler

So, I can't really take credit for this, but I can take credit for a slight modification.  For me, the recipe doesn't include ENOUGH blueberries.  For me, more is more!  This is the easiest cobbler, and so, so delicious.  I add 1 1/2 times the blueberries that the cobbler calls for.  I have also doubled the cobbler, and still works perfectly.  I don't know who you are, Bill, but you have made my summers much much better.  I'm trying this with peaches very soon.  Enjoy!!

http://www.epicurious.com/recipes/food/views/Bills-Blueberry-Cobbler-15274

Ratatouille!!!

This is such a popular dish in parts of Europe, that we used to be able to buy kits in the vegetable section of the supermarket.  It contained an eggplant, a zucchini, a tomato, a pepper...

This is a great go-to weeknight dinner, and a dish that gets better after a few days. 

1 large onion
1 bell pepper (red, green, or yellow - I prefer red for this dish, but any are OK)
1 medium eggplant
2-3 zucchini
1 tomato
2 cloves garlic
1 jalapeno
1 cup vegetable or chicken stock
Olive oil
Sugar, salt and pepper taste

Chop onion, pepper, zucchini, and eggplant.  These pieces should be uniform and should be no bigger than "bite sized." 

In a large stockpot, pour 2 tablespoons of olive oil, and begin to cook the onions.  Cook these slowly, adding 1 tablespoon of sugar, and salt and pepper.  When the onions are translucent and just browning, add peppers, cooking slowly. 

Once the peppers are softened, add the eggplant and zucchini, stiring regularly. 

Chop the tomato.  Mince the garlic (I like to make it into a paste by chopping it with a bit of sea salt).    Remove the ribs from the jalapeno, and chop in to fine pieces.  Add all to the stockpot. 

Cover, and cook for about 30 - 45 minutes, until vegetables begin to meld together. 

Serve with feta cheese, chopped olives and/or chili flakes.   Each person should add as much as they like.  And, don't forget the crusty bread!!!

Guest Blogger!!

I'm not the only one who likes to cook in my house.  My beautiful and mutli-talented daughter, Maddie, is an amazing cook, and wants to share.  Of course!!  If the picture below is any indication of what she is going to contribute, we are all in for a treat.  Just a reminder, she is only 11 (although she prefers to say 12, since she prefers to round up), and she did this without any help!

Crise Coeur

In a rush to get to the outdoor symphony concert, I decided to bring a tried and true, easy to make, easy to transport "something to share."  I ran to the store, grabbed a baguette, got some nice, dry, very thinly sliced ham, and some European butter (plusgras - meaning "more fat" - he he!).  I sliced open the baguette, slathered it with butter (unsalted, and it has to be good butter), and a layer of ham.  Sliced it into pieces, wrapped it in foil, and put it back in the baguette bag.  Easy peasy!

Everyone loved it, but, for full disclosure, the ham and butter sandwich was blamed, when my friend went to the ER with complaints of chest pains.  Oy vey!  I will just have to cut smaller pieces next time! 

B'Stilla

I am enamored by Morocco.  Nothing is better than haggling in the markets . I love being on the beach, and watching a camel walk by.  I love the potters, throwing on wheels powered by foot pedals.  I love the piles of spices, and the crazy man walking around with a big teapot on his shoulder, selling cups to passers-by.  I love the sights and smells, and especially the food.  It always inspires me, and is always a hit when I cook for others. 

I brought leftovers (not even the first run) of this dish to a lake party at my friends, Mark and Julie's, house.  Joe, their son, and Mark loved it, so I promised to send them the recipe.  In fact, it is one of the inspirations for this blog. 

I start with a spice mix - as any good Moroccan recipe should. 

Spice mix

1 star of anise
20 cloves
1 tablespoon cinnamon
1/2 tablespoon ground cardamom
1/2 tablespoon freshly ground nutmeg
5-10 peppercorns (depending upon how spicy you like it)

Starting with star of anise, cloves and peppercorns, grind using a mortar and pestle or a spice / coffee grinder.  Pick out any hard bits that you can't grind.  Add remaining spices, stir well, and set aside.

B'Stilla

Approximately 20 sheets of filo dough (9" by 14").  This varies by brand, but you would use about 8 oz.
2 chicken breasts
1 star of anise
4 eggs, beaten
1 teaspoon salt
1/2 cup Slivered almonds (optional)
1/2 stick butter (not margarine), melted
Powdered sugar
Cinnamon

Poach (simmer gently) the chicken breasts, with the star of anise, for approximately 20 - 25 minutes.  The chicken should be thoroughly cooked through.  Remove the chicken from the water (reserving 2 tablespoons of the water), and set aside to cool. 

Once cool, shred the chicken.  Add the reserved water, spices (from above), salt, and eggs. Add the almonds, if you choose to include them.   Mix together and set aside. 

Butter the bottom of a pie pan.  In a pinwheel method, overlapping each, lay out the filo dough.  Butter betewen the layers.  You can lose a few sheets, but if you lose too many, you will have gaps in your pastry.  Once you have laid out most of the sheets, spoon in the chicken mixture.  Fold the filo over the mixture, making sure to close any gaps.  The chicken mixture should be fully covered.  Butter between layers, and use additional filo, if needed.  Butter the top of the pastry, once closed. 

Bake for 30 - 45 minutes in a 325 degree oven.  The top should be brown and crispy. 

Serve immediately, with generous sprinklings of cinnamon and powdered sugar (yes you heard that right).  This is a savory AND sweet dish.  The smell will be heavenly in your kitchen.  Enjoy!!

A Few of My Favorite (New) Things

I have a few new go-to treats on hand, if I need something quick for company. 

For a perfect sleepover breakfast - Aebelskeiver (Scandanavian, ball-shaped pancakes) and frozen strawberries - both from Trader Joe's.  There are directions on the pancakes for oven or microwave, but puhlease - use the oven.  We serve them with strawberries - these are warmed in the microwave - with a little sugar, and chopped up a bit.  Serve with a healthy hand of powdered sugar. 

For some nibbly bites, we are loving the Emerald Cinnamon Roasted Almonds.  My friend April introduced these to me (by accidentally leaving behind a can).  Thanks April!!

Also on the nibbly side, we love the Snyder's salt and pepper pretzel pieces.  I used to bring back to my sister-in-law bags of salt and pepper crackers from Belgium.  This is the closest thing to those that I've seen!  We are also devouring the jalapeno kind, but I can't seem to find those in my local grocery store

Two more trader Joe's faves - honey apple butter and corn and chile tomato-less salsa.  I hope that these stay for a while! 

New Favorite Popcorn

Last night, we watched my new favorite show, "My Big Fat Gypsy Wedding."  An event such as this required an equally fabulous snack.  Popcorn was the obvious go-to, but as I was preparing (hot air popped, a little olive oil sprayed on), I had the request to add a little sugar.  Oh, and "mommy, can you add some cinnamon too?"  But of course.  So, our new favorite popcorn:

Hot air popcorn, sprayed with a little olive oil.  Sprinkled generously with sea salt (I grind mine with my mortar and pestle - makes the salt almost fluffy), a sprinkling of sugar (about 2 tablespoons), and a shake or two of cinnamon.  Delish!

Feel-good Curried Zucchini Soup

My friend, Tracy, had her tonsils removed - not a fun thing for an adult to do.  In need of sustanance, but wanting something that didn't taste like baby food, I decided to make several pureed soups.  All were good, but this one was her favorite.  It is now her go-to request when she isn't feeling well.  A cure for everything - even the blues! 

1 tablespoon butter
3-5 zucchinis (about 1.5 lbs)
2 cups chicken stock
2 tablespoons curry powder (yellow curry)
Salt and pepper to taste (kosher or sea salt, please, and cracked black pepper for sure)

Quarter then chop the zucchini into large chunks.  Melt butter, and sautee the zucchini until very lightly browned, and slightly soft.  Pour in chicken stock, and let the soup simmer for about 20 minutes, adding water, if necessary.  The Zucchini will have absorbed much of the water, but should be a little runny.  You shouldn't have too much stock.  Add the curry powder. 

Let the mixture cool.  Place into a blender and puree.  Put back into a saucepan, and bring to a boil.  That's it!

Salty and Sweet balls

Someone brought something similar to work over Christmas.  They were delicious - a little bit like a grown-up rice krispy treat, and has a similar taste to a 100 Grand bar (hmmm... wonder how these would taste dipped in chocolate...).  Anyway, they are good, and it is easy to keep stuff in the pantry to whip these up in a jif. 

An added bonus, you will have "balls" jokes all night long. 

1 stick of unsalted butter (yes it should be unsalted AND it has to be butter)
1 8 oz. box of chopped dates (I find these at Wal-Mart, but you could probably find them at most supermarkets)
1 cup granulated sugar
1 small bag of chopped pecans (I have no idea how many ounces - the small bag) and chop them a bit finer.
2 cups (or more - to taste) of rice krispies - I like more rather than less - you just have to be able to bind them.
Sea salt, about 1 teaspoon (yes, sea salt, not table salt)
Powdered sugar

In a saucepan, melt together the butter, the dates, and the sugar.  It will all melt together and form a paste.  Add the salt.  Quickly fold in the pecans and rice krispies.  The mixture will be hot, so wait a few minutes.  Then form the mixture into balls (they will feel a little oily from the butter), and roll in powdered sugar.  Or, if you're daring, try dipping them in chocolate.  I know that I will be trying that soon.

Bienveue

Hi! 

I'm starting this blog for one reason, and one reason alone.  I get asked pretty regularly about my recipes.  And, I have been too lazy to write them down, so....  here goes nothing.  I'm almost embarrased to give them out.  They are usually really easy.  The secret is in the technique, or one special ingredient, or even in the combination of tastes. 

One more secret... I am one to wing it.  If you were to open my fridge right now, you would find a random array of bits and things - sauces, the odd vegetable or two (right now I have lotus root), and who knows what else.  If I have an unexpected guest, I often pull little bits and pieces out, put it on a tray with some crackers and nuts, and we have ourselves a perfect aperatif. 

I hope that you enjoy my recipes and blog.  I look forward to hearing from you!