Stuffed Dates

Ok, one more in the picky food department. These were really good, although my disclaimer up front is that dates have kind of a weird texture, almost like a potato, which wasn't a big hit with the boy I was feeding. That said, I ate the whole plate with the exception of a couple that I chopped up and put into a warm pancetta & orange spinach salad. But that's another story. One more disclaimer, is that I originally saw this recipe with the dates wrapped in procuitto, which I think might be better, but I had the pancetta, so you know...

Alright, so mix a little goat cheese with some fresh basil. Then, slice the dates open and remove the pit. Fill the dates with the cheese and wrap in procuitto. If you use pancetta, you need to cook it, which is a bit tricky, but it does give the dates a nice camelization. Drizzle on a little sweet chili sauce and voila! Add this one to your next picky dinner, just don't be too picky about the texture!

Bruchetta

Speaking of appetizers.... Actually at my house we often have something we call "picky dinners". Not because you get to be fussy about what you eat, but because you get to pick at a lot of little dishes. If we were in Spain, we would call it "tapas", I suppose. But at the country house, it's a picky dinner. This was part of one recently.

Mix together some goat cheese and some ricotta with some fresh basil and parsley. Slice a baguette and drizzle with olive oil. Spread a little cheese mixture on each slice and bake at

350-ish until toasted.

Meanwhile toss some chopped tomatoes, & onion with a little basil, salt, pepper, olive oil and a little balsamic vinegar. Spoon onto baguettes and serve.

Super simple and delish!

Asian Chicken Cabbage Rolls

I went to Little Village - a Chinese restaurant - a couple of weeks ago & my friend ordered the chicken lettuce wraps. Then a few days later I saw a recipe for something similar but wrapped in cabbage. So here is my version of something in between the two.

First, poach some chicken (1 thigh was enough for four wraps) in boiling water with a little ginger, green onion, celery, salt & pepper - and what ever else you feel like throwing in. When its done, allow to cool a bit and then remove from bone and chop into small chunks.

My cabbage was kind of flimsy, so I suggest getting something with a pretty sturdy leaf, otherwise you will have some structural challenges. Anyway, cut out the bottom of the tough center core form each leaf, then throw the leaves into the poaching liquid for about 1 minute, then into some ice water to stop the cooking. Remove from the water and dry off with a paper towel.

Make up a sauce with a little soy sauce, sesame oil, chili sauce, brown sugar, ginger, hoisen sauce and green onion. Mix the chicken with some sliced carrot, celery & cucumber and a bit of the sauce (don't make them too drippy). Spoon chicken mixture into cabbage leaves and roll like a burrito. And there you go. Have this with a cold Tsingtao or Kirin beer & you will have the perfect lunch!

Baked Brie

Since you happen to have a fabulous cranberry sauce recipe at your fingertips, you might be wondering what else you can do with them, right? Well fear not, I have just the thing!

Take a hunk of brie, pile some cranberry sauce and pecans on top, then wrap in puff pastry. Brush with a little olive oil and bake until golden.

This was a huge hit at my Thanksgiving gathering this year. I did it with plain pecans, but I think it would be killer if you candied them first. You know, throw them in a pan with a little butter, brown sugar & cinnamon. Either way, it rocks! Serve this at your holiday party and you will be the star!

Mamala's Cranberries

Well I figured it might not be too late to share this one with you since I'm still seeing fresh cranberries in the store. And people still have this kind of stuff at Christmas, right? My mom has made homemade cranberry sauce for as long as I can remember. If you're saying to yourself that you're not such a fan, you may want to rethink that after you try this. This is not your aunties gelatinous stuff slithering out of a can. Here's what you do:

Put a 1 pound bag of cranberries, 1 cup of water & 1 cup of sugar into a saucepan and bring to a boil. Cook for about 10 minutes, stirring continually to keep from sticking together.

When berries have popped, mix 1 Tbs. cornstarch with 1/4 c. water. Add to berries and stir until thickened, then remove from heat.

And here's the big secret: Next add a couple of drops of red food coloring and a couple of drops of almond extract. And if you want to get whacky, throw in some orange zest.

How easy is that?! Try your next turkey sandwich with a little of this and you will never go back to the weird stuff in the can.

I'm Sorry !!!

I know!! I've been getting scolded right and left about my neglect of Swigs and Grinds over the last few weeks. I had such big plans for sharing with you my mom's amazing cranberry sauce recipe for Thanksgiving, I had some pretty killer leftover recipes to share, and even a couple of appetizers. But noooooooo. Life swooped me up and carried me along at a breakneck pace and I am just now catching my breath. So I'm sorry...

That said, it's feeding frenzy week in my house so buckle your seat belts people I'm back! I was running around like a crazy person yesterday, meeting with clients, running on a measly bowl of cereal from hours before. My last appointment landed me dangerously close to Whole Foods with a growling stomach. The warning sirens were blaring in my head but I was pulled by the gravitational pull of hunger toward the food mecca.

I entered cautiously, knowing at least enough to grab only a basket instead of a cart. An aside here, I live about 45 minutes away from Whole Foods, so it's a rare occasion that I get myself over there. I can't decide if that's a good thing or a bloody shame, because I would be there everyday and spend a million dollars a month on groceries. So needless to say, it was a special occasion. And I was famished.

I managed to have a little self control and tried to only get ingredients that I couldn't get elsewhere. The thing is, I ended up with such a crazy assortment of things in my basket that the guy in the check out had to ask what I was cooking tonight. I told him: "Actually I'm being cooked for tonight, this is just what happens when you come here hungry".

Here's what I had:

A fabulously crusty, perfect baguette

A hand full of Medjool dates. You can buy them in bulk!!

2 1/2 pounds of steel cut oats

Pancetta

A wedge each of Port Salute & Sini Fulvi Taleggi cheese

A bottle of horseradish

Bonnie Maman's blueberry preserves

A jar each of Garam Masala, Guatamalan Cardamon, and Spanish Saffron

A bag of fresh pizza dough

A bunch of organic spinach

And last but not least, a container of spicy beet, spinach & feta salad that's going to leave me fantasizing about it for days.

So what I ended up with was a bag full of Swigs and Grinds potential. Stay tuned, the feeding frenzy begins in a couple of hours.....

Moroccan Chicken Stew over Polenta

I might have to add this one to my list of comfort foods. It's warm, it's spicy & it's creamy. I have made it with quinoa, couscous, and this time, polenta, and this was by far my favorite. Speaking of polenta, I might have to add THIS to my "oh-yeah" list. It's been years since I've made it, and now I remember how much I love it! Another cool thing about this is that it's actually really simple and you should be able to make it with what's already in your pantry, freezer & spice rack (once you pick up some polenta)! Oh yeah, and you need to tap into your stock of Harissa, which I'm sure you have in the fridge. (See the September Harissa post for recipe). And by the way, I just thought of this: I bet this would be a great use for leftover Thanksgiving turkey!

HERE'S WHAT YOU NEED:

* ok wait, just a reminder that I cook based on what I happen to have available (improv cooking), so just go with what you have. I don't ever measure unless I'm baking, but I'm giving you some rough measurements just so you get the gist of it. If you don't have enough chicken etc.., just adjust and wing it! It's gonna be great no matter what.

• Alright, first saute about a 1/2 C. onion & a couple of cloves of garlic in some olive oil.

• Meanwhile, rinse some (a pound or two) bone-in chicken & season with salt & pepper. Add to onions & garlic and brown a bit. Add 1/2 tsp. cumin, 1/2 tsp. paprika, and a scoop of harissa. How big of a scoop is up to you, depending on wether you want it to make you sweat or just give it a little kick.

• Add a can of crushed tomatoes (or tomato sauce, or fresh tomatoes, whatever..), a Tbs. tomato paste, a teaspoon of sugar and one cinnamon stick. The cinnamon stick is what gives it that moroccan flavor, don't even think of omitting it!

• Simmer for about an hour, if you can wait that long. While it's cooking prepare your polenta according to the package. Make sure to add some butter and half & half, or something sinister too! Then fish out the chicken & allow to cool a little, then remove from the bone and shred or cut into smaller chunks and add meat back to the pot.

• Serve over a scoop of polenta, and throw some fresh chopped parsley over the whole thing. So good!!

Pomegranates

So the whole "Sexy Food" conversation we've all been having (see the October post) started with a statement that pomegranates are a sexy food. And I, of course, would agree. But these guys also bring me straight back to my childhood.

I remember eating these whacky fruits when I was a kid, juice dripping down my arm, staining my shirt and giving my lips a strange, purple hue.

I loved the way the seeds were clumped together. I loved the way they almost pop in your mouth when you bite them. I even loved the strange game of dodging the crazy, bitter white parts.

I haven't bought them in years. Mainly because they usually require coughing up about half a months rent to purchase one. Imagine my delight, when perusing the produce isle at Safeway the other day, I saw them not only on sale, but buy-one-get-one-free! Even though the "one" that I had to buy to get my free one was still overpriced, I couldn't pass that up!

I looked up some recipes to see what exciting thing I could do with them, and did find a couple. However once I cut into the first one and began to pluck the ruby seeds out & into a bowl, I couldn't help myself from grabbing a spoon and eating the whole thing like it was a bowl of cereal.

So I declared that the other one would be reserved for adding to a simple green salad, like they do at my favorite sandwich place on occasion. I ended up with another bowl of seeds that this time I dutifully put into the fridge to reserve for said salad. But each time I opened the fridge, I grabbed a handful, until what is left is a sad little pile left in the bottom of a bowl, awaiting their mingling with leafy greens.

We'll see if the salad happens, but even if it doesn't, I am content to have been brought back to one of my many childhood food memories. AND, if you happen upon a sexy pomegranate and need an idea for what to do with it, toss it in a simple salad with a balsamic dressing and enjoy the crunch, the color and maybe even a blast from the past!

Sausage Meatballs

I have been on a bit of a sausage binge lately. As usual, it's been inspired by buying a bushel of something from Costco. This time it came in the form of breakfast sausages. I've been using them for their intended breakfast purpose, but also cooked & sliced for pasta, and several times recently, in the form of meatballs.

A couple of weeks ago I made some potato leek soup with sausage & bacon meatballs. And then a couple of nights ago, I put them into sweet red pepper sauce over pasta. I don't know what it is about them. Maybe they are richer in flavor? Maybe it's how moist they stay? Maybe it's... Oh, I don't know, but sausage meatballs are where it's at!!!

Somehow, I've been ending up with about 16 medium sized meatballs, by winging it with some basic resemblance of the following:

• Throw about a 1/4 of an onion, a couple cloves of garlic, half a carrot, and some sweet bell pepper into the food processor and give them a whirl.
• Then squeeze 6-8 sausages out of their skins (yuck, I know - just do it) & add to processor with a handful of bread crumbs, 1 egg, a handful of fresh parsley, some salt, pepper & paprika and combine.
• Roll into balls and put onto a cookie sheet and bake at 375. The whole baking them thing is a new one for me, I usually do them in a saucepan, but have recently had some scrambled sausages, some burned sausages and have discovered that doing them in the oven is perhaps a little gentler because you don't have to roll them around. Either way...
• Then throw them into a pasta sauce, soup, over rice, or as a pupu (that's 'appetizer' to you & me) and see if you don't love 'em even more than their bovine cousins!

Let me know what you come up with and where YOUR meatballs end up!

Plungerhead

Here is my new favorite. If you've been paying attention, you surely know that I am a sucker for a good label. Thus the discovery of Plungerhead.

Of course, it looks and sounds ridiculous. But read on & you discover that it is an old vine zinfandel from a vineyard in Lodi, California. It seems I have been gravitating toward zins from either Lodi or Australia.

If you want to read about all the strange things the pros smell & taste in this fabulous glass of wine, scoot on over to http://www.donandsons.com/theotherguys/ plungerhead/lodi_zinfandel.php . But if you want to just take my word for it, believe me when I say; this is a great, full, smooth, deep wine that goes for $14-16 bucks and if this is what you're into, this will shoot to the top of your favorites list.

One of the cool things about this wine is it's cork. If you notice in the photo, it is a combination between a cork & a screw top, made from some sort of totally recyclable plastic. No opener needed. Easily re-sealable if you should strangely have any leftover wine in the bottle.

So give it a try. I think it's going to make you smile, rock your world, and wedge it's way into your heart.

Cheers!

Potatoes Confit

Here's a dirty little secret for the best, crispy potatoes. A chef friend of mine let me in on the world of "confit". The definition is actually duck or meat cooked in it's own fat. However, the technique of cooking anything, starting in cold oil and slowly bringing it up to frying heat, is considered confit.

For these potatoes, slice them pretty thin and cover in vegetable oil. Turn the heat up pretty high, throw in a sprig of rosemary and let it go until they are brown & crispy. Drain on a paper towel and toss with salt & chopped rosemary as soon as they come out of the oil. You can even throw in some whole cloves of garlic and they come out creamy and soft like roasted garlic.

I know this sounds very unhealthy, yeah yeah... Just drink some carrot juice with your potatoes and everything will be just fine! Just try it and don't worry about the bad-for-you-factor.

Le Crepe Cafe

I want to introduce you to another place that I have discovered that can transport me to another country, just by walking in the door. Marysol Ruiz owns Le Crepe Cafe, and for the past few years has run her business from a small, yet snazzy little food cart. But as of last week, you can now cross the threshold from East Manoa road and step into a little slice of Paris.

Le Crepe Cafe now sits at 2740 E. Manoa Rd in Honolulu, Hawaii. The murals on the wall, the french music coming from the speakers, and of course the dozens of crepes to choose from, mix with the sounds of customers chatting in french and sipping espressos.

Le Crepe Cafe serves savory and sweet crepes. The savory crepes are great combinations of veggies, lunch meats, cheeses, and fresh herbs. I watched Marysol whip up one where she cracked two eggs onto the crepe as it cooked and continuously spread the egg around and then layered on some turkey slices and cheese. So simple, yet so great for breafkfast, snack, lunch or dinner.

The sweet crepes have combinations of fresh fruit, nutella, honey, and even one that is simply sugar and lemon juice sprinkled over a perfectly cooked crepe.

If you are in the neighborhood, stop in for a meal or a snack and allow yourself to linger over a simple French dish. Close your eyes and you might forget that you're sitting in the jungle of Hawaii, and you just might believe you are strolling under the Eiffel Tower.

Poached Pears & Walnuts with Walnut Lemon Thyme Cream

Alright, I know this sounds fancy & weird & like something you're not going to make, & I understand where you're coming from. But in my defense, I got these Sekel Pears at Costco (ie: I had a billion of them), so I tried to find a dessert recipe that would do the last couple left in the bowl some justice.

This looks kind of swanky, but really it was pretty simple & even a little rustic.

Here's what I came up with: Peel the skin off of some pears, depending on how many you have, how big they are & how many people you plan to feed, and place in a small, snug roasting dish of some sort. A side note here: I just realized that it would have been good to remove the core of the pears, so that you don't have to wrestle with it, I didn't... but you should.

Meanwhile in a medium saucepan, bring a poaching liquid to a simmer, consisting of some wine - red or white, whatever you're willing to part with. I opted to save my wine for dinner so I used a Sam Adams! Then, flavor this with whatever you have on hand. I squeezed in an orange, some zest, brown sugar, cinnamon & honey. I mean really, don't freak out here. Just rifle through your cupboards and throw in anything that might work. Taste it as you go and see what it needs.

Sprinkle some walnuts, or pecans or whatever you have, over the top of the pears and then pour the liquid over them so that it covers the pears. Throw it into a 350 oven for 20 minutes or so.

Meanwhile, see what you have in the creamy department. I had some plain yogurt and some goat cheese that I whirled into a food processor with some vanilla, sugar, lemon thyme, and some ground up walnuts. (I think that was all, but who knows)...

Serve with the warm pears and you will look like some kind of freaky chef-ish type, but really, you just worked with what you had & were willing to part with and came up with a comforting, warm, simple dessert! Go for it...

What is YOUR favorite comfort food?

How about comfort foods? I had dinner with one of my best girlfriends the other night and we had one of those nights that girl's have. Plenty of laughing, talking, and drinking great wine. So let's just say, because of all the "fun" we had, the next day I was in need of a little comfort food.

After getting up at the crack of dawn, doing a whirlwind cleaning, then having an early photo shoot with three little girls, I was ready for that comfort food and a nap. The comfort food came in the form of a grilled Havarti cheese sandwich and some chunky tomato soup with basil. The nap never came.

It's been a long time since I have had this age old combination. But it brought me straight back to my childhood. I have recently started conducting some interviews about food to different demographics of people and one of the things that I've asked is, "What is your favorite comfort food?" I have been fascinated by the answers! I have heard things like pot roast & mashed potatoes, lasagna, and most oddly; escargot!

I think my own list of comfort foods would include scalloped potatoes, oatmeal with butter & brown sugar, wild rice, bbq ribs, soup, baked potatoes, cereal... I've pondered what qualifies one to BE a comfort food. In fact, one lovely young man that I interviewed wasn't sure what a comfort food was and asked me for a definition. I figured it's different for everyone because this type of food conjures up images of, well, comfort! A food that makes you feel safe & happy, right? Ah, once again, the power of food to rule over even our emotions!

So this is why everyone has their own view of what comfort food is to them. It depends on where you were when you ate that food, and what memories are attached to it. A lot of my comfort foods bring me back to childhood. Things my mom cooked. The stuff she made me when I was sick or the things I just loved when she made them. These are the foods with the most history with me, I guess.

So how about comfort foods? When is the last time one wrapped you in it's arms? And why do they comfort you so? Add your picks to the list!

Falafel

Over the weekend during a, "What should we have for dinner?" conversation, I hear, "Have you ever made falafel?" I have never even THOUGHT of making falafel! I love falafel, but it always seems like such an exotic, mystery combination of things that it never occured to me to dabble in falafel making.

When I told my mom what I was making she said, "You're making waffles for dinner?!" No mom, falafels. If you are a falafel virgin like my mother, they are basically a fried ball of spiced, chickpeas, or garbanzo beans, served in a soft pita bread with some crisp salad veggies and a spicy, garlicky yogurt sauce.

This exotic Middle Eastern favorite, seemed a little intimidating, so I consulted the Food Network website & found a recipe by Bobbie Flay that I was going to go with, but then I read all these comments by frustrated people who had tried it and had their falafel disintegrate when they put it in the oil. Then I saw another by Maria Ostrosky that had rave reviews. I think this one works so well because it has an egg & bread crumbs added to help hold it together. So I jumped in and I discovered it's no more complicated than making meatballs!

I took Maria's recipe, and substituted 2 cans of chickpeas instead of using dried beans that need to be soaked overnight, added some more spices, simplified things a bit and here you go:

Here's what you need:

• 2 cans chickpeas
• 3 green onions
• a couple of garlic cloves
• a handful of fresh parsley
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 egg
• 1 chopped seranno chili pepper
• 1 teaspoon baking powder
• 1 tablespoon warm water
• 1/2 to 1 cup bread crumbs

Here's what you do:

Drain chickpeas and put them in a food processor. Add green onions, garlic, parsley, cumin, salt, egg and seranno chili. Mix baking powder with water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl. Add bread-crumbs until mixture forms a small ball without sticking to your hands. Roll falafel mixture into ping - pong - ball sized balls and flatten slightly. I refrigerated mine for about an hour before frying to make sure they stayed together.

Pour about 2 inches of oil into a heavy saucepan and heat oil. You know the oil is hot enough when you put the end of a wooden spoon in and bubbles form around the handle. Slip a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels. Serve with chopped tomato, cucumber, lettuce and Yogurt Sauce (below) in a soft flat bread.

For the Yogurt Sauce:

Don't even think of leaving this out, it's the best part!!

• 1 cup plain yogurt
• 4 tablespoons tahini
• 1 teaspoon very finely minced garlic
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• A couple Tbs. fresh, chopped parsley

Mix together the yogurt, tahini paste, garlic and lemon juice. Season to taste with salt and pepper

So don't be afraid! Get your falafel on! You're gonna love it!!!

Subliminal Message

For me, here's the best part of writing a blog: Interacting with people who have a similar passion; swapping ideas, hearing what you're into, what works, what you've been cooking, eating, etc...

Otherwise it feels like I'm talking to myself.

With my friends and physical family, we have adopted the food hotline. You know, where you have that person to call in a food emergency, or to brag about something fabulous you just made, or sometimes, it's even just that part of the conversation that starts with, "so... what have you been eating lately?" For real, this is, among other things, what we talk about.

When I was attempting my sister's daunting Lilikoi Cheesecake, I called her about three times AND had to call my mom to have her bring over her mixer. (See the September post)

My sister just called me the other day and I had to walk her through making a cream sauce, and stayed on the phone till she was tasting the pasta & giving me her reviews.

My mom called the other day, just to proudly tell me of a shrimp and green pea salad she invented.

I got a text message just today from a guy friend of mine asking if I have any ideas for deer!

Anyway, all this to say... I love this! And, dear reader, I WANT TO HEAR FROM YOU TOO! I love to read your comments and love to hear what you think! Plus, it gives me a better idea of what you're into & what I should write about! So go ahead, don't be shy... It's our way of sharing a meal together vicariously!

Cheers...

Sexy Food

Here is an ongoing conversation that I have with my food-loving sister. It started when, while eating a pomegranate, she declared to her boyfriend that they are a sexy food. He didn't understand & said, "How can a pomegranate be sexy"? And so our conversation started.

CAN food be sexy? And if so, what foods ARE sexy?

My contemplation began with, "Absolutely, food can be sexy!" I continued to ponder on my opinion that things you can eat without utensils have potential sexiness. Well, maybe not crackers. Doesn't even sound sexy. Or how about pickled pigs feet? Falls into my definite UNsexy category.

So I figured, if there are un-sexy foods like pigs feet, that must mean that there are equally sexy ones, right? My sister added figs, oysters, Italian ice cream & strawberries to the list. But I have to say, I had a bad oyster/strawberry experience once... they work individually, not so much together...

So I seconded her strawberry & raised her a raspberry. Especially when floating in a glass of champagne. And dare we forget plain old dark chocolate? And even the perfect espresso with it's dark, mysterious elixir-qualities and creamy foam. I would also have to say BBQ ribs. My vegetarian friends might disagree. Sounds carnivorous & barbaric perhaps, but what's sexier than licking fingers, I ask?

This conversation has been going on for the majority of 2009, and to the original list, I now add a few. Hands down, top contenders: lobster & muscles. Also oozy, melting cheese, risotto, lilikoi (also know as passion fruit, hello!) & chocolate cake. Just tonight I heard that pasta sauce can be sexy. Who knew? And the conversation continues...

So please join us! What do you think? Can food be sexy? How about un-sexy? Add your two cents worth in the comment section below & let me know what you can add to the list!

Roasted Garlic

Ahhh... glorious roasted garlic. Is there anything else who's whole flavor is so radically transformed by spending some quality time in the oven? I think not.

I first tasted roasted garlic at a little catered birthday party for my sister when I was about 20 & just realizing how much I loved food. I was in disbelief that this creamy, savory, and almost sweet brown stuff on my bread was the siamese twin of the hot, smelly (in a good way) little raw cloves.

All these years later, I have developed a real appreciation, dare I say, love for roasted garlic. I buy garlic in the big bag from Costco and use it in almost everything I cook. I've been told I go to bed with my hands smelling like garlic, even after doing the dishes & taking a shower. Good thing I'm not dating a vampire!

When I have plenty of heads of garlic laying around, I try to throw couple in the oven whenever it's on & then keep it on hand to sneak it into whatever's on the menu.

If you haven't been practicing this move, you really, really need it! It couldn't be simpler. Just lop off the top of a couple of heads of garlic, pour on a little olive oil and some salt & pepper. Wrap the whole thing in some tinfoil and toss it in the oven. Leave it there until the smell starts making you're brain want to be slathered in it. You can tell it's ready when the cloves start to pop out.

Spread some on some french bread with a slice of brie. Throw some whole cloves in your next pasta sauce, chicken dish, or just about anything you have simmering on the stove. And PLEASE, let me know what you come up with!

Quote of the day:

"What garlic is to food, insanity is to art."

~Agustus Saint-Gaudens

Pear & Gorgonzola Salad

Here is perhaps my favorite salad of all time. Every once in a while I will pick up a hunk of gorgonzola cheese and go on a binge. I have made this salad for many a Thanksgiving dinner, fancy lunch, or midnight snack.

Gorgonzola is an Italian blue cheese, named for the small town near Milan where it is reported to have originated. The whole moldy cheese thing is always a little creepy, but gorgonzola's

creamy & pungent flavor just works.

To make this salad even cooler, I stumbled upon Sekel pears yesterday. I have never bought them before, but they are so cute, I couldn't resist! They are about the size of a tangerine, maybe smaller.

This salad is great with any leafy greens, red onion, pecans or walnuts & a simple vinaigrette. Give it a try. It's so simple but the combination of sweet, salty & nutty flavors is perfect.

I'm Having Babies!!!

Ok, I, the plant killer am trying again. I am a self confessed Fickle Gardner. It's probably a metaphor for my life, I realize, but when the seeds sprout and the miracle of life rears its magical head, I get all starry eyed and hopeful. I remain enraptured while the plants are growing, and when I can pluck something from the ground and put it on my table later, I tell you, it's close to love.

But inevitably, something happens. I get distracted. Busy with other projects. Lazy, perhaps. The watering starts to ebb. Things get dry and the future looks bleak. This is when things really start to plummet. Days and days go by in total neglect and my crime moves from involuntary plant-slaughter to straight up murder. This is when only the toughest, drought friendly (to put it nicely) plants survive. I have to walk by the garden on my way to my studio every day and am faced with my transgressions.

Then the remorse sets in. What is wrong with me?! It takes a few measly minutes to water! It's so worth the challenge. I love to dig in the dirt, I love the whole magical process, I love to grow my own food. I live in Hawaii, for crying out loud! It's summer here all year long! How hard can it be???

And then I find myself staring down some seed packets and cowering before the familiar lady in the garden department of Home Depot who always asks how my projects are going. But I do it again, even in mid October, right before the crazy rush of the holidays and all that they bring. I dug up the back yard again the other day, planted my seeds and seven days later I have babies!!!

Beside the herbs and hot peppers that have survived, I planted an eggplant, some lettuce & tomato plants, and started seeds for cucumbers, carrots, radish, beets, zuchini, cantelope, spinach, peas, beans & yellow pepper. Not only am I taking the plunge again, but it's probably my most ambitious garden yet.

So I'm throwing it out there. I'll let you know the progress. If I kill them, please come and whack me with the hose.

Quote of the day:

"Everything comes to those who can wait."

~Francois Rabelais

Outrageously Fabulous Sandwiches

In my book, pizza and sandwiches are tied for first for the most diverse and all purpose food. Every once in a while I get a hankering for what we call "outrageously fabulous" sandwiches with about a hundred different things tucked in between some kind of killer bread.

I did a little research on the history of the sandwich and found that the first one came to be in the 1st century, and it has continued to evolve since then. Ironically my current home, Hawaii, is also known as the Sandwich Islands. Turns out the 4th Earl of Sandwich was patron to Capt. Cook, who named the Islands after him!

I think there are a lot of reasons that sandwiches work so well. First of all they are a portable meal. Second, they can contain all four food groups within their walls. Third, there are a million different options of what to do with them. As far as being able to be breakfast, lunch, or dinner, a burrito might be the only closest runner up.

But really, there's the breakfast sandwich ingredients like eggs, bacon, ham, cheese & sausage. And I dare you to try it with tomato & avocado and of course, hot sauce.

For lunch or dinner, we could go on for eternity. I'm going to hit on just a few combos that have rocked my world recently. How about these two from my favorite sandwich joint on Oahu, Mix Cafe. The first is roast pork, gorgonzola & carmelized onions. They also make the best tuna sandwich I've ever encountered. They mix tuna, red onions, capers, calamata olives & cherry tomatoes and some olive oil & a little vinegar, then put in some blanched green beans and dare I say, some cheese! These are both served on a baguette. If you're in the neighborhood, they are on the corner of Beretania & Bethel St. in downtown Honolulu.

I really need to go back to my roots though. You see, I grew up in a restaurant. My parents had B.J.'s BBQ & Deli & I worked there from the seventh grade until I graduated form high school. And, ehem, I humbly confess, I had a sandwich named after me. The "Heidi Special" was basically a Philly cheesesteak; this one made with grilled prime rib, onions, peppers & jack cheese on a toasted bun. But really my favorite creation was the sliced bbq beef sandwich on an onion roll. I souped mine up with swiss cheese and pickles.

I have also become a loyal fan of the Cubano sandwich at Soul de Cuba Cafe. It is slow cooked lechon (pork), ham, salami, swiss cheese and pickles (I always snag some extras for mine) with mayo & mustard on french bread, squashed in a panini press. So simple. So good.

And then there's the classics. Pastrami & Swiss. French dip. When's the last time you had a Monte Christo? Remember that crazy combination of french toast meets grilled ham & cheese?! Or how about a BLT with cucumbers and sprouts? And of course chicken and turkey sandwiches - I'm not even going there, with the exception of the post-thanksgiving turkey sandwich with stuffing and cranberry sauce. That one's gotta be the biggest comfort food of the holidays.

I'm going to save hamburgers for a whole other post. These might just be the king of the sandwich in my book.

So, if all of these options don't get you salivating for the endless options of the almighty sandwich, something might be wrong. Go on... whip up something outrageously fabulous!

Quote of the Day:

"I just had a sandwich, ... and I felt much better".

~Steve Elkington

Swanky Breakfast

I found this recipe for "pain perdue" in the May issue of Gourmet Magazine. This is a savory version of french toast with poached eggs & greens. The recipe said to make it in a baking dish, but I had just scored these ramekins the day before at a yard sale and was itching to use them, so I had to do just a little improv.

So if you're lounging around this weekend and want something impressive to serve along with the Sunday paper, here is your thing:

Preheat oven to 400, whisk together 1 cup milk, 1 egg & some salt & pepper, then pour over 6 slices of baguette in a baking dish. Sprinkle with parmesan cheese & press lightly to help the bread absorb the custard. Let stand 15-30 minutes. (I know this seems like a lot of liquid when you see it, but something mysterious happens in the oven and it all makes sense). I buttered the ramekins then layered the bread in, then dot with butter and bake, uncovered for about 20 mins, till puffed and golden.

Now I'm not a poached egg cooker, so to speak. They seem high maintenance & scary. But I did it. Just bring a couple of inches of water to boil with a couple of drops of vinegar in a small deep skillet. Break an egg into a cup & slide it into the water. (Do two eggs total). I'm not sure what the secret is to getting them to look like the perfect ones in the magazine. Mine didn't. you do have to spoon the white around a bit. Who cares anyway right? It's the weekend, you're in your jammies, so just chill if your eggs are ugly! Anyway, let them cook for a couple of minutes, depending on how runny you like them.

Meanwhile, toss some greens with a little vinegar, olive oil, salt & pepper. Serve the eggs over the bread custard, and put the greens on the side. Sounds weird, but it works. Try it!

Quote of the Day:

"All happiness depends on a leisurely breakfast."

~John Gunther

Sugar Cane

Ok here's one for you. What do you do when your children drag home a seven foot piece of sugar cane that the neighbors shared? It's beautiful. It's exotic. But it's just a little overwhelming to have an ingredient that is bigger than you.

I asked my sister what to do with it. She said to take a machete and hack it into smaller pieces. Call me crazy, but I don't have a machete. I do have a circular saw, hmmm...

Anyway, I feel like I should make some use out of this thing, but I need your help. I've done a little research on raw sugar cane recipes, but I'm going to put out the call for help with this one.

If you have any ideas or come across some interesting recipes please, please, PLEASE post something here! In the meantime, I will be hunting down that machete...

Quote of the Day:

"A wise woman puts a grain of sugar into everything she says to a man, and takes a grain of salt with everything he says to her."

~ Helen Rowland

Introducing Mr. Edmeades

Alright, as you can see my wine pick is lacking two of my usual qualities: The catchy name and the snazzy label. It DOES have the most important quality, however. It's great!

If you share with me a love of big, flavorful reds, you will appreciate Mr. Edmeades. This is my go-to wine when I go to my favorite wine bar, Du Vin in downtown Honolulu, which boasts a gigantic, overwhelming wine list. As long as Edmeades is on the list, I don't have to worry.

Edmeades is a zinfandel from Mendocino, CA. It is a fairly young winery, with the first grapes planted in 1963. Last year Food & Wine Magazine put Edmeades 2006 zinfandel on the "Best wines under $20" list.

Another great thing about this is my discovery of it on the shelves at Costco!

I must admit, while at a wine tasting last week, I was perusing a shelf and saw a bottle of my man. I almost choked when I read the back and saw the description of it's flavors as blah blah blah, with "dollops of smoke"!! If you read the "Mollydooker" article in September, you know how I feel about these silly adjectives. Forget about the smoke dollops, and just believe me when I say, It's big, smooth, and has a great flavor. Give it a try!

Quote of the day: "I like to think about what was going on the year the grapes were growing; how the sun was shining; if it rained. I like to think about all the people who tended and picked the grapes. And if it's an old wine, how many of them must be dead by now. I like how wine continues to evolve, like if I opened a bottle of wine today it would taste different than if I'd opened it on any other day, because a bottle of wine is actually alive. And it's constantly evolving and gaining complexity."

~ Maya, from the movie "Sideways"

Rice

I was rummaging in my pantry the other day, pawing through all my jars of pasta & rice and realized I had five different kinds of rice. Is this normal? Does one girl really need this many rice options? There was brown, aborio, jasmine, red/brown, and wild rice.

I have always loved rice. When I was a kid, Minute Rice was one of the first things I learned to cook. I would eat it alone with just butter and salt. Wild rice has always been the delicacy of rice with me. I was born on an Indian reservation in Minnesota where wild rice is still cultivated. Every once in a while my dad will send me a bag of this gold and I ration it as much as possible. Again, butter & salt is all I need in a big bowl of wild rice to make me purr.

I live in Hawaii, where sticky rice is the local rice of choice. When I first moved here and had some friends over, I served jasmine rice. A local girl pulled me aside and gave me the "Sister, what's up with the rice?" conversation. Sorry guys, but I must say, sticky rice doesn't do it for me. Jasmine or basmati is just much more fun.

All these years, I have never been a fan of brown rice. Ah, but things have changed. My favorite little hole in the wall Thai place in Chinatown, called Fort Street Cafe serves their killer curries with the choice of white or brown rice. I, of course, always opted for white. But the boyfriend always goes with brown. Which isn't just brown, but the brown & red rice. Slowly, I have been converted. It's not the dry, boring, oh too healthy stuff of my memories, but it's slightly nutty & actually really good. And now, my pantry has welcomed both of these new additions to the shelves.

The last member of my rice collection is aborio, which is the stuff of my beloved risotto. Sometimes it's hard to find it in my neighborhood. We are sadly lacking fancy Italian ingredients. So when I see it at Safeway, I always gobble up a box.

So whether it's swimming in a spicy chicken curry, sitting under some teriyaki chicken, or with a simple dressing of butter and salt, I guess for me, you can never have too many different kinds of rice!

Fingerlings

Potatoes are one of my all time favorite foods. Probably because there are a hundred & fifty million things you can do with them. My new faves in the potato department are fingerlings. Some are about the size of your thumb, some are a little smaller than a regular red potato.

I have wondered if these tiny wonders are simply baby potatoes, or if they are a breed of their own. Turns out they are, indeed fully mature. The coolest feature of these little guys is their variety of colors. They go from creamy white, pink and even a deep purple! Can you find a more exotic potato??!

I have started using these a lot more since I discovered Costco selling them. They come in a 5 lb bag for about $6 bucks! These are great in recipes that feature their demure size, like in potato salad or in my standby: roasted with garlic, onions and fresh herbs.

When I make them, I like to keep them whole if their not too big. For the bigger ones, just cut them so they are all about the same size as the whole ones. I throw in some sliced onions and whole, peeled garlic cloves, and sometimes some baby carrots. Toss with olive oil, salt & pepper and roast in a 375 oven till tender. When you take them from the oven, throw some chopped herbs over them and serve.

If you haven't fallen in love with these yet, you surely will. And they look so cute!

Enjoy!

Brie & Grape Quesadilla

Here is a fancy little snack that goes way back in my archives. My sister & I discovered something like this years & years ago at the Hali'imaile General Store on Maui. This is such a great combination of savory and sweet and it looks so pretty!

This is served with a green pea pesto that adds freshness and even more flavor. To make the pesto, thaw about a cup of frozen peas and put into a food processor. Add some fresh basil, about a 1 inch chunk of chopped red onion, some salt & pepper and about 1 Tbs. olive oil. Mix till combined.

For the quesadilla, put a little butter in a heated pan, add one flour tortilla, layer on thin slices of brie cheese and some sliced grapes. Top with another tortilla and allow to brown on both sides. Remove from pan, cut into triangles and serve with green pea pesto. So easy. So good. And dare I say, so sexy!

Enjoy

Queen of the Marinade

I've gotta say... I've gotten raves on my marinades. The thing is, whenever someone asks me what my recipe is, I always have to say that I don't really have one, which makes it seem mysterious and secretive. But really that's not so.

There is a secret and here it is: A great marinade needs to have a combination of these five

"S"-words. Savory, Sweet, Salty, Spicy & Sour. So basically what I do is open up the fridge and see what condiments qualify.

For the savory, things like oyster sauce, worcestershire, hoisen sauce, ketchup, and dijon mustard are great options.

For the sweet; brown sugar is a must, honey, orange marmalade, and even citrus juice or soda have worked.

For the salty; soy sauce is always the base. A little bit of fish sauce is a nice addition too (I have to keep that a secret in my house though, or everyone will freak out!).

For the spicy; harissa is fantastic (see September post for recipe), Chipotle Tabasco gives it a nice smokey flavor, sweet chili sauce is also great.

For the Sour, you really need just a touch of something acidic. My favorite is balsamic vinegar.

I also always add some fresh chopped garlic, herbs and fresh ground ginger.

And there you have it, sounds like a million ingredients, but it should be all things that you already have in the fridge, and this is where improv is key! Before you add your meat, just keep tasting to see that you have the right balance, not too salty & just sweet enough.

If you have the large, gallon ziplock bags, they work great for holding whatever you are marinating. This way you can pour everything in, throw it in the refrigerator, and give it a jiggle every now and then. The longer you can leave it the better. Overnight is perfect, an hour at the least. Also if you are using a large piece of meat, like the one pictured, poke it a few times on each side with a fork to allow marinade to penetrate.

When it's time to throw it on the grill, or put it in the pan, pat it with a paper towel to dry off the outside as much as possible. Then pour remaining marinade into a small saucepan, bring to boil and then reduce slightly. Brush this on as the meat cooks and reserve a little to pour on the finished meat and voila! Get ready for the rave reviews.

Herb-a-liscious

Next to salt & pepper, herbs might be my next favorite thing to throw a handful of into a pan, or onto a finished dish. Years ago, I used to buy a bunch of parsley or basil from the grocery store, bring it home, put it in the fridge, use it maybe once, then eventually throw the slimy, black bag of goo away a few days later.

Then I attempted to grow my own herbs in little pots in the kitchen like the TV sets on the Food Network had. However, that area of my kitchen became known as Death Row. I confess to killing many a plant on death row.

Years later, I finally moved into a house with a tiny yard and decided to plunk some herbs into the ground and see what happened. Much better success! Since then, wherever I have lived, I stake out a patch of dirt to put a few plants. It is so worth it to have your own little supply for whenever you need it.

I do better with the larger herbs like basil & rosemary that are lower maintenance, since my death row skills are still alive & well. But right now I also have sage, lemon-thyme & parsley surviving nicely but I have recently killed some oregano, regular thyme & mint.

I have also finally figured out that if you cut some fresh herbs and then keep them in the kitchen in little vases of water, they last much longer than putting them in the refrigerator, and they bring a bit of life into your kitchen!

So if you're not using fresh herbs, shame on you. If you are using them but you're buying them from the store; boo! If you have some growing outside and you don't know what to do with them, bring them inside and keep them handy to throw in your creations! Fresh herbs make your dishes and your kitchen come alive!

Salt & Peppa

So I thought I would delve into the essence of spice and flavor today. I figured we needed to get a little scientific & research-y, throw in a little history and statistics on the two things we use most in the kitchen: salt & pepper.

I can't imagine cooking food without having these two little bowls at my fingertips. Spices have been so valuable through the ages that they were used as currency.

Here's a whacky piece of trivia: Salad literally means "salted" from the ancient Roman practice of salting leafy vegetables.

Salt is a pretty fascinating thing, actually. Wikipedia tells me that it is a dietary mineral composed of Sodium Chloride. Turns out, salt is essential for animal life, yet toxic for plants. Interesting. It is a crystaline solid, either white, pink or pale grey and is obtained from sea water or rock deposits.

Salt comes in three different forms:

Unrefined (sea salt)

Refined (table salt)

Iodized

Unrefined salt has different mineral qualities that give them their different flavor. Fluer de sel is the swanky salt I see the Food Network guys using. It is harvested by hand, made by the evaporation of sea water in shallow basins warmed by sunlight. It's unique flavor depends on the region it's harvested in. No wonder it's spendy. Because of it's more natural harvesting, there are those who think it is the healthier option. Makes sense to me.

Refined salt is the most widely used. Food grade salt is only a small part of salt production, the majority is industrial. This is used in things like beauty products, pulp & paper, dyes for textiles & fabrics, soaps & detergents. It comes from rock salt, obtained from mineral deposits.

Salt has been used as the best known preservative for gajillions of years & It's amazing how it has shown up in almost every religion from Christianity, Muslim, Hindu, Judaism, Shinto, Aztec, & even pagan Wicca rituals. Egyptians, Greeks, & Romans also invoked their gods with offerings of salt & water.

Too much or too little salt in our diet can effect such health issues as heartburn, osteoporosis, cancer, high blood pressure, edema, ulcers, heart disease and asthma. The FDA recommends less than 2300 mg of sodium a day.

So there's a little salt 101, most of which are facts that I take for granted. But the simple value of having these little grains from the sea to flavor our savory dishes, balance out our sweets and keep us healthy is a pretty precious thing.

When I did my wikipedia search for black pepper, I had to sift through such options that I did NOT want like: chili pepper, Sgt. Pepper, sweet pepper, Dr. Pepper, and even the Butthole Surfers song, 'pepper'. Seems as though pepper has also had quite an influence!

But alas, black pepper, I discovered, is the fruit from a flowering vine. The fruit; a green, unripe peppercorn, is cooked briefly in hot water then dried and ground to be used as the spice we know & love. This peppercorn is unrelated to the bell or chili varieties that share the same names.

Black pepper is native to India, but is also cultivated in other tropical regions. Vietnam is the worlds largest producer & exporter of pepper.

I've always wondered the difference between black & white pepper, (besides the obvious), and discovered that it is just the wrinkled black skin that is removed to give pepper a colorless appearance in light colored dishes. Seems like a lot of fuss to me. No one I'm cooking for is going to notice, let alone squawk if there is visible pepper in their white sauce.

Some more trivia:

*Pepper has been figuratively used for centuries for "spirit" or "energy".

*The French word "poivre" means pepper! As in steak au poivre. You probably knew that, but I've always wondered!

Pepper also has it's medicinal purposes. In India, it is used to treat constipation, diarrhea, ear ache, gangrene, heart disease, hernia, hoarseness, indigestion, insect bites, insomnia, joint pain, liver & lung problems, sunburn & even tooth decay.

As for the sneezing effect, few controlled studies have been done, but it is thought that either the substance "piperine" found in black pepper irritates the nostrils, or it might be the effect of the fine dust when the pepper is ground.

By monetary value, pepper is the most widely traded spice in the world and made up 20% of imports in 2002.

So the next time you pass the salt or throw in a little cracked pepper, take a second to appreciate the journey these little grains have taken through the ages and the value that they have held. And just try to imagine your dishes with out them!

Lychee Martini

While we're on this tropical kick, here's an exotic cocktail to add to your collection. Lychee is a very cool fruit that grows in tropical areas. It has a spiky red outer shell and the inside is much like a peeled grape with a seed in the middle.

This is a really simple martini to make. You can find canned lychee in the Asian food isle in the grocery store.

Add some ice to a cocktail shaker. Pour in about 2 Tbs. of the juice from the can of lychee. Then add a shot of vodka, and shake it senorita! Pour into a martini glass and garnish with a couple of skewered lychee.

Cheers!