Monday, March 14, 2011

Green Soup, No Ham; Spinach and Potatoes Make A Hearty Soup For Cool Day

I was going to call this post 'the wearing of the green' in honor of St. Patrick but I thought it might do this recipe a disservice implying that perhaps the soup would drip onto your shirt, dress or tie while eating. Actually, it's nice and thick and you'll love it if you're a fan of creamed spinach.

An easy soup to make, you'll also love the fact that the soup version has far fewer calories than the aforementioned creamy vegetable side dish because the thickness comes from the potatoes, not heavy cream. I had some leftover Irish Soda Bread (the second recipe from last week, which stayed fresh in a sealed plastic baggie) and I paired it with the soup for dinner tonight.

My soup days may soon come to an end, there is a promise of 70 degree weather by the weekend but there are so many spring and summer dishes to look forward to! This one tastes great, give it a try.

Pureed Spinach-Potato Soup
Ingredients
2 tablespoons unsalted buter
1 onion cut into small pieces
3 garlic cloves minced
5 small Yukon Gold potatoes peeled and cut into smal pieces
1/2 cup dry white wine
2 cans chicken broth
1 large cello bag spinach (or two small) washed and dried
Kosher salt and pepper

Directions

  • Melt butter in sauce pan over medium heat adding onions, potatoes and garlic.
  • Pour wine, broth and 2 cops of water into pan while stirring. Bring to a boil and cook until potatoes are soft and tender
  • Stir spinach into pan and cook until wilted. 
  • Using a blender work in two batches pureeing soup until smooth.
  • To serve: put soup back into saucepan and heat.
  • Add salt and papper to taste
I swirled some buttermilk in mine for photographic purposes.

Sunday, March 13, 2011

Taking A Break From Celebrating Things Irish; Boeuf Bourguignon is on Sunday's Menu As the Clocks Change and We Spring Forward

I know St. Patrick's Day is this week and I've been busy testing soda bread recipes and a few other things as the holiday approaches. But today, with the 'spring forward' time change, I got a case of early (maybe premature?) spring fever and I though I'd try a recipe that for me is decidedly 'cold weather' fare before it was too late. The dish was a classic Boeuf Bourguignon.

When I decided to start a blog I was influenced by a movie from a couple of years ago called "Julie, Julia" starring Meryl Streep as the inimitable Julia Child and Amy Adams as a novice chef and blogger Julie Powell.  I loved the premise of the movie and the fact that it was a true story. Julie's quest to try all of Julia Child's recipes appealed to me and one of the most difficult she attempted was the very French Boeuf Bourguignon.

I came across a recipe from Martha Stewart Living circa 2004... it was a bit complicated but I had the time to try it today and my daughter and son-in-law were invited over to be the 'guinea pigs', er, 'recipe tasters' slash 'honored guests'. I also had a bottle of a heavy red wine purchased a couple of years ago (deemed undrinkable by me) at a winery in Northern New Jersey and though it wasn't the official 'burgandy' it was a suitable substitute.

As I wrapped up the preparation, I did a taste test and thought the gravy way too salty. Mon Dieu! Was the dish ruined? But when I served the meat, it was wonderfully tender and had just the right amount of salt. Not sure why that happened but I'm mentioning it should you care to give this recipe a try.

Everyone survived and agreed it was delicious. I served the beef with mashed potatoes, steamed broccoli and french bread but wide egg noodles would be a good substitute instead of potatoes. You'll need about 3 and a half hours from start to finish, a dutch oven, cheesecloth and a couple of hungry guests!

Boeuf Bourguignon
Serves 8
Ingredients
1 large onion, roughly chopped
2 carrots, chopped
 8 cloves garlic, chopped
10 sprigs flat leaf parsley, cut in half
(reserve some for garnish)
6 sprigs thyme
4 sprigs rosemary
2 dried bay leaves
1/2 tsp peppercorns
2 tbls olive oil
6 ounces salt pork  (trim off rind and cut into small pieces)
3 pounds beef chuck cubed
Kosher salt and fresh ground pepper
3 tbls all-purpose flour
3 cups beef stock
1 bottle red wine, preferably burgandy
1 tsp tomato paste
1 pound frozen pearl oions
1/2 c water
1 tbls unsalted butter
1 tbls sugar
10 ounces white mushrooms, trimmed and quartered

Directions
  • Cut 2 12 x 22 inch pieces of cheesecloth and lay them on a clean surface, overlapping in the center to form a cross. In it, place the chopped onion. carrots, garlic, parsley, thyme, rosemary, bay leaves and peppercorns. Gather the ends together and tie with kitchen twine. Place in a dutch oven and set aside.
  • Preheat oven to 300 degrees. Heat olive oil in skillet over medium heat and add salt pork. Saute until brown and crisp. Using slotted spoon transfer pork to dutch oven leaving fat in skillet.
  • Season beef cubes with salt and pepper and working in two batches place beef cubes in skillet browning on both sides. Transfer with tongs or long fork to dutch oven, leaving fat in skillet.
  • Whisk the flour into fat in the skillet and slowly add  the three cups of beef stock, stirring until thickened.
  • Pour liquid into dutch oven around the cheesecloth bundle. Add wine and tomato paste, stirring to combine. Bring to a boil then transfer, covered, to oven. Cook for about 2 and a half hours in oven.
  • Remove pot from oven and transfer cheesecloth bundle to a strainer over a bowl. Squash the bundle down releading liquid. Discard bundle and add juices to dutch oven. 
  • Remove beef and pork from the pot using a slotted spoon, setting aside. Return liquid to a boil over high heat reducung liquid further. Skim surface off oil if possible.Reduce heat and add the meat back in.
  • While that is cooking, put skillet over high heat. Add onions, water, butter, sugar and mushrooms and a pinch of salt. Bring to a boil, reduce heat to medium and cook until most of the liquid is evaporated. Remove from heat and transfer to dutch oven. Season to taste and serve immediately. Garnish with reserved chopped parsley.

Thursday, March 10, 2011

An 'American-Style' Irish Soda Bread; Raisins, Sugar, Butter...I Could Be Taken To The Woodshed By The Soda Bread Society!

Apologies to the Society For The Preservation Of Irish Soda Bread  (yes, there really is such a group!!)  http://www.sodabread.info for deviating from the traditional soda bread I made on Monday. I wanted to try a recipe that was more cake-like and more of what we're used to here in the United States.

The other bread was delicious, warm and light with a hard crust as it came from the oven and it was like a giant biscuit. It was easy and inexpensive to make but it's freshness was gone by the next evening not having had a lot of mouths to feed.

This recipe was found online and I made one change. Instead of a cup of buttermilk, I used 1/2 cup of buttermilk and 1/2 cup of half and half. It's just as attractive...sweeter... much like a large scone and worth being taken to the woodshed over!

Irish Soda Bread With Raisins
(this recipe appeared in Bon Appetit)
Ingredients
Nonstick vegetable oil spray
2 cups all purpose flour
5 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3 tablespoons butter, chilled, cut into cubes
1 cup buttermilk (I use 1/2c buttermilk, 1/2c half and half)
2/3 cup raisins

Directions
  • Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.
  • Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.
  • Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.

Wednesday, March 9, 2011

8 Words To Test Your Vocabulary Skills

I haven't posted a vocabulary quiz lately and since I actually got to look through the NY Times and The Wall Street Journal (of course) today I found some words that might be a bit tricky.
See how you do.

1. Inchoate
A. Prep school in Connecticut
B. Measurement
C. just beginning
D. Kind of leather

2. Dissonance
A. weak connection
B. makes an untrue statement
C. Bad dance
D. disagreement

3. Semiotics
A. signs or symbols
B. partial to one person
C. Middle ground
D. Large interstate truck

4. Mnemonic
A. Crazy
B. relating to memory
C. Small harmonica
D. Devil-like

5. Sisyphean
A. snakelike undersea creature
b. seemingly endless
c. tumor
d. mythical troll

6. De minimis
A. lacking importance
B. Small amount
C. Tiny insect
D. Short skirt

7. Non pareil
A. candy
B. Not parallel
C. Nonnegotiable
D. having no equal

8. Syncopated
A. Lined up in order
B. accenting a weak music beat
C. Talking at the same time
D. Doing things together


Answers
1  C
2  D
3  A
4  B
5  B
6  A
7  D
8  B

Tuesday, March 8, 2011

Fat Tuesday? Eat, Drink and Be Merry For Tomorrow You Must Fast! Sugary Pralines Are A New Orleans Mardi Gras Tradition

Today, the day before Ash Wednesday, is known as 'Fat Tuesday', 'Shrove' Tuesday or in French: Mardi Gras. It's signifies the last night of eating rich foods before Lenten fasting begins. 

Bearing that in mind, I went on a search for a 'rich' food item that I could make preferably something with a 'Louisiana' feel to honor the final day of Mardi Gras. Gumbo showed up on an Internet search but it seemed way too complicated for my schedule today. Another search revealed the decadent praline, a southern confection that I've had the (mis)fortune of growing to love. Lots of people in the office where I worked had New Orleans roots and after visiting home, they would return with a box or two of the sugary treat. 

A couple of years ago, we vacationed in Hilton Head Island, South Carolina. We took a day trip to Savannah, Georgia and walked the Savannah 'Riverfront' where there were any number of shops making fresh praline candies, a happy discovery for me and my family.

I read the recipes and decided that this was the best way to celebrate Fat Tuesday (each piece registers about 270 calories). I tried two different kinds: one made on the stove top, the other in a microwave and got two very different results. Both were delicious, not exactly like the 'store bought' varieties, but good enough for a proper celebration.

There are several versions of the history of the pecan praline in the southern United States but most agree that it got its name from a French diplomat from the early 17th century whose name and title was César, duc de Choiseul, comte du Plessis-Praslin. His personal chef is thought to be the creator of the candy. The original praline was a sweet confection made of almonds and some sort of creamy sugary caramelized coating. The praline came to the United States from France courtesy of the Ursuline nuns, arriving in New Orleans in 1727. The nuns, in charge of instructing young girls to be future upstanding members of society (and to marry well!) taught them the art of praline making. As the young women married and settled throughout New Orleans and southern Louisiana, their culinary skills became the foundations of the famous creole cuisine we know today.

Pralines were one of the more popular recipes but almonds being in short supply were substituted with the native Louisiana pecan and so the modern pecan praline was born. Soon the art of making praline candy was a small but significant industry for the city of new Orleans.


Southern Praline Candy
This recipe tastes like the real thing!


Ingredients:
1 cup granulated sugar
1 cup light brown sugar, packed
3/4 cup half-and-half
1/4 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
1 cup chopped pecans


Directions:

  • Butter sides of a heavy saucepan (2-quart size). Add sugars, half-and-half, and salt to saucepan. Cook over low heat, stirring constantly, until sugar is dissolved. Raise heat to medium and continue to cook, stirring constantly, until mixture boils. Reduce heat and continue cooking to soft ball stage*, about 234° on a candy thermometer. Remove from heat.
  • Add butter and vanilla, but do not stir. Cool for 5 minutes; stir in nuts. Beat with wooden spoon until candy is no longer glossy and is thickened, about 2 to 3 minutes. Quickly spoon candy onto buttered baking sheets or waxed paper. If mixture becomes to thick to drop from a spoon, add a little hot water, no more than half a teaspoon at a time. Makes about 36 pralines. I made mini-versions but they look a while to harden. 

*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers (234° to 240°).


Microwaved Praline Candy
Ingredients
1 pound light brown sugar
1 cup heavy whipping cream
2 tablespoons light corn syrup
1 tablespoon butter
2 cups chopped toasted pecans (i used a mix of pecans and walnuts)






Directions

  • In a deep, microwave-safe bowl, mix together brown sugar, whipping cream, and corn syrup. Microwave on High for 13 minutes. (mine was over-bubbly and might have been better microwaved a shorter time) 
  • Mix in butter until well blended. Then stir, stir, and stir until mixture begins to cool and get creamy. Stir in chopped nuts. Drop by tablespoonfuls onto waxed paper to cool. This recipe hardened much faster than the stovetop version and resembled 'turtle-like' clusters. I thought the taste was similiar to a Heath Bar.

Monday, March 7, 2011

Let The Blarney Begin: Real Irish Soda Bread is Not What You Think; Raisins? Begorrah!!


I decided to try a couple of different Irish Soda Bread recipes this month because St. Patricks's Day is March 17th, because I'm Irish and because I couldn't remember if I'd ever made it before, three good reasons!

When we were in Ireland, we never saw Irish Soda bread on a menu or had it served. Instead, a plain but delicious brown bread was offered at breakfast, lunch and dinner and we grew to love it.

Last night, I looked up a few recipes and was amazed to find a bit of a war going on between soda bread 'purists' and the rest of us. It seems that true Irish Soda Bread does not contain raisins. In fact, if your "soda bread" has raisins, it's called "Spotted Dog" or "Railway Cake"! If it contains raisins, eggs, baking powder, sugar or shortening, it's called "cake", not "bread."  All are tasty, but traditional Irish Soda Bread has just four simple ingredients: flour, baking soda, salt and buttermilk.

Some other things NOT in Irish Soda Bread (with notations) are in the attached link:
http://www.sodabread.us/Sodabreadhistory/sodabreadhistory.htm
  • "zest", orange or any other kind
  • Irish Whiskey.  (talk about stereotyping!!!)
  • Honey (substitute for sugar)
  • Sugar (see definition of "cake")
  • eggs (see definition of "cake")
  • Garlic  (not common in English/Irish dishes)
  • Shortening (hydrogenated vegetable oil - Crisco introduced to the US in 1911.  Not in the 19th century)
  • Double Cream (British term for "Heavy Cream" but a little thicker.  Not much chance irish peasants would be using this.)
  • Sour Cream (traditional in Eastern European dishes.  Became popular in the US and European kitchens during the past 50 years, not 150 years ago. see http://www.ochef.com/516.htm
  • Yogurt (prior to 1900 a staple in Central Europe and Asia.  Introduced to the US after WWII by Isaac Carasso who started Dannon in NY City.  Not a 19th century Irish baking item.)
  • Chocolate
  • Chiles/Jalapenos (Right! Ireland is well known for using these in its traditional food!! por favor!
  • Fruit (Only in Christmas/Easter cakes and other special occasions.
I gave the traditional recipe a try today and it basically was like a giant biscuit and unlike most of the breads I've had here over the years. Pretty to look at and tasty too! There is another bread that's more cake like and I'll give that recipe a try later this week.

Traditional Irish Soda Bread
Preheat oven to 375 degrees

Ingredients:
3 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp salt
1 1/2 cups low fat buttermilk

Preparation:
  • In a large bowl, stir dry ingredients together with a whisk. Make a well in the center and add 1 cup of the buttermilk, reserving 1/2 cup. Combine dry ingredients and buttermilk with a fork, gradually adding more of the remaining liquid until a soft dough is formed.
  • Knead the dough lightly on a floured surface for 1 minute. Form into a slightly flattened circle. Place on a parchment lined (or silicone baking mat) cookie sheet. Mark a large 1/2-inch deep X with a sharp knife and bake soda bread for 40-45 minutes. The bread is ready when it is golden and sounds hollow when tapped on the bottom.
  • NOTE: Folklore says the x (cross) on the top of the soda bread was to let out the faerie evils from the loaf before it went in to the oven! In truth the cross is just to help the bread cook evenly!

Yield 1 round loaf (8-10 wedges or slices).

Sunday, March 6, 2011

The Children's Hour: A Radio Show, An Early TV Show and a Sentimental Poem by Henry Wasdworth Longfellow

Spending almost a week with my two grandsons in Massachusetts, I had a chuckle every morning around, oh, six-thirty or so when I'd hear the 'pitter-patter of little feet' that strikes 'fear' into the heart of every young parent when they realize that their day is about to begin before the sun actually comes up!

Grandparents tend to have a different perspective knowing that for them, the early day is a temporary situation. The gentle sound reminded me of my own child rearing days and a poem from childhood called 'The Children's Hour'. Written in 1859 by Hnery Wadsworth Longfellow, it stands the test of time though the poem refers to evening rather than the morning.

I thought I'd remember the poem being read on a TV show of the same name back in the 50s by the show's host, a man named Ed Herlihy (left). I researched it a bit but couldn't find anything to confirm. Apparently, the show was produced by the restaurant chain Horn and Hardart's and it was geared towards children. The show launched the careers of many of today's stars. It became clear to me why I actually had a memory of the show: Horn and Hardart's Automat was a favorite dining establishment of my family ( read, cheap eats!) on our trips into Manhattan. the chain even had a fancy china (right) pattern. Here's some of the history from the Internet:

The Horn and Hardart Children's Hour (later known as The Children's Hour) was a variety show with a cast of children, including some who later became well-known adult performers. Launched in 1927, the program was initially broadcast on WCAU Radio in Philadelphia, hosted by Stan Lee Broza, and was later aired on NBC Radio in New York during the 1940s and 1950s. The original New York host wasPaul Douglas, followed by Ralph Edwards and finallyEd Herlihy. The television premiere was on WCAU TVin Philadelphia in 1948, followed by WNBT(TV) in New York in 1949, telecast on Sunday mornings. The hosts were Broza in Philadelphia and Herlihy in New York. The program was sponsored by Horn & Hardart, which owned automats in New York and Philadelphia. A number of performers became quite successful after their work on the Philadelphia TV series, including Ted Arnold (musical director for Glenn Yarbrough and José Feliciano), Frankie Avalon,Rosemary Clooney, Buddy DeFranco, Eddie Fisher, Kitty Kallen (1940s-1950s vocalist), Ann Sheridan, comedy actor Arnold Stang and Ezra Stone (radio's original Henry Aldrich).

Here's the poem:
The Children's Hour
By Henry Wadsworth Longfellow 


Between the dark and the daylight,
When the night is beginning to lower,
Comes a pause in the day's occupations,
That is known as the Children's Hour.

I hear in the chamber above me
The patter of little feet,
The sound of a door that is opened,
And voices soft and sweet.

From my study I see in the lamplight,
Descending the broad hall stair,
Grave Alice, and laughing Allegra,
And Edith with golden hair.

A whisper, and then a silence:
Yet I know by their merry eyes
They are plotting and planning together
To take me by surprise.

A sudden rush from the stairway,
A sudden raid from the hall!
By three doors left unguarded
They enter my castle wall!

They climb up into my turret
O'er the arms and back of my chair;
If I try to escape, they surround me;
They seem to be everywhere.

They almost devour me with kisses,
Their arms about me entwine,
Till I think of the Bishop of Bingen
In his Mouse-Tower on the Rhine!

Do you think, O blue-eyed banditti,
Because you have scaled the wall,
Such an old mustache as I am
Is not a match for you all!

I have you fast in my fortress,
And will not let you depart,
But put you down into the dungeon
In the round-tower of my heart.

And there will I keep you forever,
Yes, forever and a day,
Till the walls shall crumble to ruin,
And moulder in dust away!