Hanging Out with Dad

I went up to Moultonborough last night to have dinner with my father - he likes to cook

but it's more fun to go out, so we made the 20 minute drive to George's Diner in Meredith.

It was Italian night: all you can eat spaghetti for $5.25. Our dinner bill was $13 and change.

Surfeit of Food Celebrities, Part 2: Separated at birth?

Kirk at Spyboy.com and I have compiled a compendium of food celebs and their twins. He still has some in the works so this post may be updated periodically. Yeah, it's silly and a bit mean, and we should be above this sort of behavior, but we're doing it anyway.


Ted Allen and Elvis Costello


Alton Brown and Thomas Dolby (She Blinded Me With Science, Food Science)


Emeril Lagasse and Tony Shalhoub


Todd English and David Byrne; they're both from New England!


Elliott Gould and Anthony Bourdain


This was a toss up: Jack Nicholson, Terry Gilliam and Wolfgang Puck


Elizabeth Taylor and Paula Deen


Paul Prudhomme and Dom Deluise; two of my favorites. Mr. Deluise lives in Manchester, VT


Christian Slater and Bobby Flay


Did you know that there was a website dedicated to hating Rachel Ray? There's some righteous foodie anger.

Carmelized Spiced Carrots; What Went Wrong?

I tried this recipe last night. Maybe it was the brand of pomegranate molasses that I used, but the carrots tasted really sour until I added about 1/3 cup of maple syrup.

From Epicurious:
CARAMELIZED SPICED CARROTS

1 cup pomegranate molasses*
1/4 cup olive oil
1/4 cup (1/2 stick) butter, melted
1/4 cup finely grated peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
4 1/2 pounds medium carrots, peeled, stems trimmed to 1/2 inch
3/4 cup pomegranate seeds
3/4 cup pine nuts, toasted
1/4 cup thinly sliced fresh basil leaves
1/4 cup thinly sliced fresh mint leaves

Preheat oven to 375°F. Whisk 1/4 cup water, pomegranate molasses, and next 7 ingredients in large bowl to blend. Add carrots to pomegranate mixture and toss to coat. Divide carrots between 2 large rimmed baking sheets. Roast until carrots are tender and liquids are reduced to glaze, stirring twice and mixing in water by tablespoonfuls if needed to prevent burning, about 55 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes before serving.)
Transfer carrots to platter. Sprinkle pomegranate seeds, pine nuts, basil, and mint over carrots and serve.

Makes 16 servings.
Bon Appétit/Menus/November 2004

Drink Green Tea

I'm convinced that all of the jasmine green tea I've been drinking has kept me from the weeks of suffering that my friends and husband have endured (I had only 4 days of misery) with this latest flu bug. I'm sure that regular exercise helps, too. Based on what I've read about the health benefits of green tea on sites like about.com, if I keep drinking 5 cups a day, I won't ever die.

Besides, how can all the waitresses at Cafe du Monde be wrong? They all sit together during break drinking jasmine tea from the black and gold Sunflower tin (same brand I drink; cheap but tasty. You locals can get it at Lo's Seafood in Portsmouth) while the tourists drink cafe au lait. Another green option from the Canadians is Murchies Jasmine Extra Choice Pure, which has a more delicate flavor than the Sunflower.

New Englanders who aren't big jasmine fans but want to go green (tea or environment) can do their part to support local vendors by checking out Sam Barrows Green Sencha tea. His eco-friendly company is in New Bedford, MA.

Rainbows in January! Ugh!

It's been pouring here. I was just getting ready to post when the sun briefly made an appearance and created this brilliant double rainbow. How often does that happen in New Hampshire during January? It should be never! It should be snowing, NOT raining! However, the image is lovely.

Born Again

Think what you will, but I'm joining.

According to Wikipedia The Flying Spaghetti Monster (FSM) is a supernatural Creator entity that resembles spaghetti and meatballs and serves as the central figure of Flying Spaghetti Monsterism. As such, in scientific terms the Monster is argued to be no more or less fictional than any other deity. Monsterism, a satirical parody religion, was invented to protest the decision by the Kansas State Board of Education to require the teaching of intelligent design as an alternative to biological evolution.
The Flying Spaghetti Monster was invented in mid-2005 by U.S. physics major Bobby Henderson and soon became the center of an Internet phenomenon, with followers who call themselves "Pastafarians" as a play on the Rastafarians.

Crisp Addendum

I just had some of the crisp; I would make more topping next time, not because I'm a topping fanatic, but because there just wasn't enough. I would also toss the berries with some cornstarch to thicken up the juice released from the frozen berries.

There's Never Enough Topping

In my haphazard quest to find low fat alternatives to my favorite dishes, I figured I'd give fruit crisp a shot this morning. The usual recipe comprises fruit, tossed with maple syrup or sugar, and the critical part, topping. To me, fruit is just a crumb topping delivery system. There's brown sugar, flour, cinnamon and nutmeg, sometimes cloves if I'm in the mood, and a stick of butter. There have been times when a small jackhammer would have been nice to reach the bottom, because the topping was twice the depth of the fruit. That's wrong, isn't it.

Today I figured I'd go easy on the butter, cutting it down to 2 tablespoons, and adding a 1/4 cup of maple syrup to the topping to bind it. I also added oats, since they're supposedly good for you. For the fruit I used a frozen 4 berry blend that I got at the market. Yeah, I should have been out there this summer picking berries and freezing them, but I was too busy. The brand I used was Europe's Best a misnomer since the fruit is from Chile, and the distributor in Montreal.
I used maple syrup from Quebec that I got as barter for a sofa. I thought they got the raw end of the deal after I tasted it. I'm usually not a fan of Grade A fancy, but this had a delicate, floral taste that's a nice alternative to the rough and tumble lower grade I typically use.

Here's the breakdown:

Heat oven to 375 degrees. Grease a square pan - I used pyrex.
Toss one bag of berries with 1/4 cup of maple syrup and spread them in the pan.

Mix together 1/2 cup oats, 1/3 cup flour, 1/4 cup brown sugar, 1/2 teaspoon each of cinnamon and nutmeg, then blend in 2 tablespoons of maple syrup and 2 tablespoons of butter.

Spread mixture over the fruit and bake for 30 minutes.

Does this look like enough topping to you? I didn't think so. Next time, I'll double the topping.

The Best Restaurant in My World

I'm finally getting around to putting up pictures from my trip to California this past fall. The weather was hot, the wine was great, the scenery was beautiful, but the trip was MADE by getting three meals at Chef Rick's. I was with hard core foodies from BC, but by meal 3 (in a row!) they were hatching plans to kidnap Chef Rick and bring him to Vancouver claiming that he's needed there. That's no small thing, given Vancouver's large number of fine dining establishments.

Imagine the fusion of tastes from New Orleans to the southwest and Asia and you have my idea of heaven.

We had: GEORGIA FRIED GREEN TOMATO SALAD WITH GREEN ONION DRESSING; GRILLED SHRIMP AND SCALLOP BURRITO WITH SPICY SEAFOOD RICE, MONTEREY CHEESE, AND TOMATILLO SALSA; GRILLED HALIBUT, SHRIMP AND SCALLOP TACOS WITH JICAMA GUACAMOLE AND SALSA RANCHERA (that's what's still on the menu since we visited, it's changed since then) and truly memorable braised lamb shanks, one of my all time favorite dishes.


It's a small place located in a strip mall in Santa Maria. I never would have known about it unless our traveling companions hadn't insisted that we go there. Once we had lunch, we had to come two more consecutive days. The service was very relaxed and personal, but efficient - even when the power went out for a while and the kitchen was pitch black. Chef Rick came out to visit us - probably curious about a group attempting to lure him from sunny Santa Maria to the rain soaked BC coast.

Things to eat when you're sick (like me)

It all depends on whether you have someone else who can cook for you. If your mate is sick as well, or you live alone, then chicken rice soup with canned or frozen home made broth is the best, noodles and pasta in broth are ok too, but small like alphabets, pastina or orzo. Alphabets would be my first choice, harkening back to childhood flu, chicken pox and strep throat. Fond memories indeed....

If you feel like you're going to pass out from the exertion required to cook chicken soup, then yogurt and cereal might work, and ice cream is always good, if you have the strength to dig it out of the container. It might be a good idea to lay down on the sofa for a few minutes between scoops. By the time you get to eat it, it will have melted enough to avoid giving you brain freeze, adding to your torment.

Quick and Dirty Rogan Josh

Ok, it's not that quick, but it's really easy to put together from stuff you should have kicking around the kitchen.

Sometimes I just don't have the time or energy to toast and grind up cumin seeds, cardamom pods and such - just want something easy to put together in a pot and forget for a while. Even though I'm generally not wild about premade spice mixes, Penzeys makes a Rogan Josh blend that turns out a dish close to what you'd get in a decent Indian restaurant.

Here's the description and directions from Penzeys:

Just a little spicy. A very popular dish from Northern India and Pakistan. This version of the red lamb stew comes from the state of Rajasthan, known for its hilly deserts and fierce, yet chivalrous warriors. Rogan Josh can be made with beef, but this blend is a great example of how a crafty seasoning can change the somewhat objectionable, "gamey" flavor of lamb into something far more delicious. Some blends are interesting-this blend is good. For the true Jaipur Palace experience, use the full 2 TB. per pound, plus extra cayenne and cardamom. Either way you make it, don't plan on having any leftovers.


Brown 2 lb. lamb or beef cubes in 4 TB. heated ghee or oil (I used some olive oil and butter, no time for ghee).

Remove, brown 1 large, minced onion (I added a big clove of minced garlic), add 2-4 TB. Rogan Josh (I used over 4), 1 tsp. salt, stir 1 minute.

Add meat, slowly blend in 1 Cup water and 1 /2 Cup yogurt (I added about a cup and a half of crushed tomatoes too).

Cook 1-2 hours (I did two, it was worth it) over low heat, then raise heat to reduce sauce until thick.

Serve over basmati rice and garnish with cilantro.

Spice mixture contains: paprika, garlic, ginger, cumin, coriander, black pepper, cayenne pepper, Korintje cassia cinnamon, cardamom, cloves and saffron.

Pragmatic About Ice Cream

I'm not a huge fan of low fat ice cream or frozen yogurt, but as I get older it has become a fact of life. Here are some tolerable choices in order of preference:

Gifford's Cappuccino Frozen Yogurt It's got little chocolate covered crunchy bits in it, and doesn't tast yogurty at all. It weighs in at about 110 calories per half cup (I don't have a quart in front of me to check, dammit) They are a regional ice cream company out of Skowhegan, Maine.

Easier to find is Edy's Slow Churned Light Ice Cream It's pretty tasty and is of the same caloric caliber as Gifford's.

Even though it's 60 calories more per half cup than the others, I have to mention Starbucks low fat Latte, because it's really tasty - coffee is my favorite ice cream flavor.

A Surfeit of Food Songs, Part 2

My ipod died, which makes going to the gym and driving in general a living hell. Since I've been blowing off workouts until the little white fedex truck arrives, I've had time to update my itunes food song list. It includes some newly acquired tasty little numbers like Ice Cream Man by Van Halen; a Massive Attack remix of Milk by Garbage; The Muffin Man by Ella Fitzgerald and UFO Tofu by Bela Fleck and the Flecktones. Hopefully the new 60 gig binky will come tomorrow. I'm such a pathetic yuppie.

Panforte!

My Christmas battle cry! This is the fruitcake of the gods, I kid you not. My sister-in-law just sent me the link, since I nearly expired from euphoria after a slice (ok, a couple) of hers. Seriously, you will be aching with anticipation for Christmas 2006, if for no other reason than to make batch after batch of panforte bounty. Email me, and I'll send you my address so you can mail me a sample.

Here's the link to the Canada Post site, but in case they take it down, Here's my copy:

Rich panforte perfect for fruitcake lovers and haters

Ruth Phelan and Brenda Thompson
CanWest News Service

Tuesday, December 20, 2005


VANCOUVER -- You either love or hate fruitcake. If you fall into the latter category, try making a panforte, which is more like a confection than a cake.

Unlike many fruitcakes that require time to mellow, panforte is ready to eat the next day. It's rich, luscious flavour comes mainly from the whole nuts and fruit -- there's very little flour and only two tablespoons (30 mL) of butter in this panforte.

Panforte is a flat, round, almost flourless cake with a candy-like texture and an authentic medieval taste due to the addition of honey and white pepper. Some claim this cake has been made since the 11th century in Tuscany.

The traditional peppered fruitcake of Siena, Italy, panforte literally means "strong bread." With a texture reminiscent of both a chewy candy and moist spiced fruitcake, this rich, dense sweet is best cut in small wedges. Serve either with a sparkling white wine or a sweet dessert wine.

PANFORTE

Makes 16 servings

3/4 cup (175 mL) whole blanched almonds

3/4 cup (175 mL) hazelnuts, toasted

1 /2 cup (125 mL) dried cranberries

1 /2 cup (125 mL) coarsely chopped pitted dates

1 /2 cup (125 mL) coarsely chopped dried figs

1 /4 cup (50 mL) candied (glace) diced lemon peel

1 /4 cup (50 mL) candied (glace) diced orange peel

1 tablespoon (15 mL) finely grated orange zest

1 /2 cup (125 mL) all-purpose flour

3 /4 teaspoon (4 mL) ground cinnamon

1 /4 teaspoon (1 mL) ground cloves

1 /4 teaspoon (1 mL) ground coriander

1 /4 teaspoon (1 mL) ground nutmeg

Pinch ground white pepper

2 /3 cup (150 mL) liquid honey

2 /3 cup (150 mL) granulated sugar

2 tablespoons (30 mL) butter

Icing sugar

Grease 9-inch (23 cm) springform pan and line bottom and sides with parchment paper; lightly grease paper.

In large bowl, combine almonds, hazelnuts, cranberries, dates, figs, diced lemon and orange peel, and orange zest.

In small bowl, combine flour, cinnamon, cloves, coriander, nutmeg and pepper; add to almond mixture and toss to coat fruit pieces.

In small saucepan, combine honey, sugar and butter. Place over medium heat, stirring until butter melts. Bring to a boil and cook until candy thermometer reaches 248 F (120 C), about three to five minutes.

Quickly stir syrup into almond mixture; mix well. Using rubber spatula, immediately transfer to prepared pan and spread evenly.

Bake at 300 F (150 C) for about 60 minutes or until slightly raised and edge is firm. (Cake will firm as it cools.) Let cake cool in pan on rack. Remove side of pan and remove parchment paper from side of cake. Invert cake on to sheet of wax paper and remove parchment paper. Wrap panforte in parchment paper, then foil and let stand overnight. (To store: Let stand in a cool place for up to one week.)

To serve, dust top with icing sugar. Cut into small wedges.

Approximate nutritional analysis for each serving: 232 cal, 3 g pro, 9 g fat, 38 g carb.

Tip: To toast hazelnuts, spread nuts on rimmed baking sheet and bake at 350 F (180 C) for eight to 10 minutes or until fragrant and lightly browned. Transfer hazelnuts to tea towel; roll nuts around, inside towel, to remove as much of the skins as possible.

(VANCOUVER SUN) © The StarPhoenix (Saskatoon) 2005