Any Little Reason

Fast Food

2009-07-13T15:24:00.002-05:00

Prepared and fast foods have given us the time and freedom to see cooking as an art form - a form of creative expression.
- Jeff Smith

My, how meals have changed around here. The closer I got to the end of my pregnancy, the less I cooked - and now, with an 8-week old....I'm just now beginning to find myself in the kitchen for reasons more than grabbing a bottle of water or the pint of ice cream.

The only thing that has changed more than the types of food we're consuming is how we're consuming it. Dinners for us used to be extended affairs, full of conversation and multiple courses...leisurely taken in and enjoyed. These days we're lucky if we both sit down to eat at the same time, and I can't even count the number of hot meals we've had lately. There is something internal that babies must possess that allows them to sleep deeply right until you are ready to sit down to a meal.

I've tried to limit the amount of takeout and work on preparing meals in advance, taking advantage of naptimes to throw something in the slow cooker or using a brief 15 minute period of peace to get everything chopped/sliced/peeled/set out on the counter in the order it will be needed...but even so, it usually takes me about an hour and a half to make the easiest of dishes - and the results haven't been photo friendly.

I'm hoping to eventually find my balance between the changing table and the dinner table...but until I do, we can look forward to more stir fry, pasta, and other one-dish wonders.

Thank You For Being a Friend

2009-04-28T10:24:00.005-05:00

Because you don't live near a bakery doesn't mean you have to go without cheesecake.

- Hedy Lamarr

I have a confession: I love The Golden Girls. I still watch reruns in syndication, even though I've seen every episode numerous times. My husband makes fun of me, but it's just one of those things I can't quit.

Now that Bea Arthur has passed away, leaving only two members of that revered foursome, I'm inclined to curl up on the couch with a cheesecake and a marathon. Specifically, this cheesecake - the easiest, creamiest, most delicious cheesecake I've ever made. The filling is reminiscent of light chocolate mousse, and the crust of chocolate chip cookies is chewy and decadent.

Oddly enough, Bea Arthur hated cheesecake, even though her character on the show loved it. In a way, I guess that makes this tribute less touching - but since my love for her stems from the sharp sarcasm of Dorothy Zbornak, it's my way of honoring her.

Chocolate Chip Cheesecake
1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Dough
2 pkgs. (8 oz. each) cream cheese, softened
1 cup granulated sugar
4 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
2 containers (8 oz. each) frozen whipped topping, thawed
1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, melted

- Preheat oven to 375º F. Grease a 9-inch springform pan.

- Slice dough into 16 pieces. Cover bottom of prepared pan with pieces. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom.

- Bake for 15 to 17 minutes or until light golden brown. Cool completely in pan on wire rack.

- Combine cream cheese, sugar and choco bake in a large mixing bowl until well blended. Add whipped topping; stir until just blended. Spoon over cookie crust; smooth top. Drizzle with melted chocolate. Cover; refrigerate for 3 to 4 hours or overnight. Remove sides of pan.

Brownie Points

2009-03-23T16:56:00.005-05:00

If you are not feeling well, if you have not slept, chocolate will revive you. But you have no chocolate! I think of that again and again! My dear, how will you ever manage?
- Marquise de Sévigné

Before I got pregnant, I was never much of a sweets eater. My tendency to eat sugary snacks didn't extend much further than fruit, popsicles, the occasional milkshake. I rarely eat my own birthday cake, and at my wedding, the only cake that passed my lips was a result of the obligatory shot of my husband and I feeding it to each other.

However, dessert has been a routine for me since I've been pregnant, and my cravings for sweet things overcomes me at times. I've tried to keep it in check, but the desire for donuts, ice cream, cookies, cupcakes, and candy bars has become much stronger than my willpower. These days, the casual question "You know what sounds good?" is immediately followed by my announcement of whatever craving has popped up, combined with an impatient frustration that it's not right in front of me yet, why am I not eating it yet, where is it?

When I got hit with the need for brownies, mixed with a strong urge for a cupcake, I decided to take matters into my own hands and combine the two. I used a mini-muffin tin to make bite-sized brownie "cupcakes" - and they were amazing. I didn't put any frosting on them, in an effort to keep the sugar intake a bit lower, but these didn't need frosting anyway - they were rich and decadent, chewy and soft with just a bit of a crispy edge.

Brownie Bites

1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt

- Heat oven to 350°F. Grease muffin tin (or preferred pan).

- Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.

- Bake until brownies begin to pull away from sides of pan and toothpick inserted into center comes out clean. (Cooking times will vary depending on size pan used) Cool completely in pan on wire rack.

An Apple a Day

2009-03-09T16:51:00.003-05:00

Did perpetual happiness in the Garden of Eden maybe get so boring that eating the apple was justified?

- Chuck Palahniuk

I found this recipe for an apple cheese crisp, and even though it was listed as a dessert recipe, I decided to make it for breakfast instead. The verdict? Eh. It would be better if it were baked (this recipe called for microwave preparation, which I didn't realize at the time) but I don't know that I liked it enough to try it again differently. I will say the flavors were good, and the apples were tender. The topping wasn't nearly crunchy enough, but the filling was creamy and sweet. At any rate, it wasn't a bad way to spend a drab Saturday morning.

Apple Cheese Crisp

6 cups sliced peeled apples
1/3 cup sugar
2 tbsp. flour
1 tbsp. lemon juice
1 tsp. cinnamon
1/4 tsp. salt

Filling:
4 ounces cream cheese, softened
1/4 cup sugar
1 egg
1 tbsp. flour
1 tbsp. milk

Topping:
3/4 cup quick-cooking oats
2/3 cup flour
1/2 cup brown sugar
1 tsp. cinnamon
5 tbsp. butter

- In a 2 qt. microwave-safe dish, toss the first six ingredients. Microwave uncovered for 8 minutes, stirring once halfway through.
- In a mixing bowl, beat cream cheese and sugar, then add egg, flour & milk, mix well and spread evenly over apples.
- In another bowl, combine oats, flour, brown sugar and cinnamon. Add butter and mix until crumbly. Sprinkle over filling and microwave, uncovered, for 6 minutes or until apples are tender.

Such a Goober

2009-03-04T13:33:00.002-06:00

No man in the world has more courage than the man who can stop after eating one peanut.

- Channing Pollock

When I was little, we'd take annual family vacations to the beach - usually Southern Florida, where my dad had family. This meant long drives through desolate highways in Georgia, past numerous produce stands with hand-painted signs hawking fresh peaches, ripe tomatoes, and hot boiled peanuts.

My dad got me hooked on boiled peanuts at a very early age. They are an aquired taste, and from what I've learned, you either love them or hate them. Loving peanuts is not even a requirement, as they taste more like salty beans. Peanut boils date back to the early 19th century, when they were done as a social gathering. They were also known then as "goober peas", as it was typically the unsold and surplus peanuts that were used for boiling.

A few weeks ago, I was craving peanuts (these pregnancy cravings know no bounds) and so my husband went to the store to grab a bag. He came home with a sheepish look on his face, and timidly held out a bag of unsalted peanuts with the apology that it was the only thing the store had in stock. While my reaction at the time was a bit dramatic (think tears and a weak attempt to reassure him it was fiiiiiine, I can SO totally eat these - followed by a vehement refusal to do so once I tried one), I decided to stop staring at them in our pantry and do something with them.

I soaked the peanuts overnight in a Dutch oven, then drained and rinsed them the following morning. I then added fresh water to the pan (enough to cover them), 1/2 cup of salt and a tablespoon or so of Cajun seasoning, and brought them to a boil. Once they began boiling, I reduced the heat to medium low and let them simmer for about 6 hours. We ended up with tender peanuts, salty and spicy - the perfect solution to a near disaster.

Kiss My Grits

2009-03-02T14:30:00.003-06:00

True grits, more grits, fish, grits, and collards. Life is good where grits are swallered.
- Roy Blount, Jr.

As someone who grew up in the South, eating Southern food and learning to cook from a very Southern grandmother, I am very familiar with grits and am accustomed to having them served many different ways. When I began sharing meals on a regular basis with my husband, it alarmed me that he had rarely eaten grits - and more so, didn't enjoy them at all. I can certainly relate to that, as grits can be incredibly dull and bland. However, given the proper care and attention, they can certainly add to and enhance a meal.

Three years after that conversation, shrimp & grits is one of my husband's favorite meals. I guess it's the combination of crispy bacon, cheesy grits and spicy shrimp - a medley far too good to resist. The key is cooking the bacon until extra crisp, then sauteeing mushrooms, shrimp and garlic in the pan drippings, along with cajun seasoning and a dash of tobasco. Grits swirled with butter and shredded white cheddar serve as the creamy foundation to plump shrimp, tender mushrooms, and smoky bacon pieces. I usually finish this dish with chopped green onions but didn't have any on hand this time around. Nonetheless, this is a simple and comforting meal that shows grits as much more than an accompaniment to a traditional Southern breakfast.

Gone Bananas

2009-02-05T09:55:00.004-06:00

The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.

- M. F. K. Fisher

I buy bananas for the sole purpose of making banana bread. We usually both eat one banana out of a bunch, and then they sit on the counter waiting for their time. I think banana bread is just a way for the banana to extend its usefulness to society, and I respect that.

This recipe is adapted from The Joy of Cooking - the best part is the addition of peanut butter. I love peanut butter and banana sandwiches, so it seemed a natural fit to me. It creates a very tender cake, with a hint of salty peanut taste to counteract the sweetness.

Peanut Butter Banana Bread

2 cups flour
2 tsp. baking powder
1 tsp. cinnamon-sugar blend
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
1 egg
1 cup brown sugar
3-4 ripe bananas
1 1/2 cups creamy peanut butter
5 tbsp. vegetable oil

- Preheat oven to 375. In a large bowl, combine the first 6 ingredients.

- In a separate bowl, combine the last 5 ingredients, ensuring bananas are mashed well.

- Add wet mixture to dry mixture and mix well, until just moistened. Pour into greased muffin cups or loaf pan (I use mini loaf pans) and bake until a toothpick inserted into the bread comes out clean, about 18-22 minutes (this will depend on whether you're using muffin tin or loaf pan).

* On another note, I'm heading to Mississippi today to attend a funeral - and while it's a sad occasion, I have a touch of guilty excitement at seeing my grandmother and enjoying some true Southern cooking.

Queso Ra, Sera

2009-02-02T11:06:00.003-06:00

The poets have been mysteriously silent on the subject of cheese.

~G.K. Chesterton

It has taken me many years to come to grips with the following fact: I am not laid back.

I am particular about things that don't matter, I worry about circumstances that will never come to pass, I get worked up easily. Luckily, I found in my husband a man that finds this endearing instead of infuriating. When he witnesses me making a conscious effort to let things slide, and failing miserably, he rolls his eyes knowingly.

Preparing to welcome a child into our lives is proving to be a test for me. I'm constantly thinking about the future, wondering about how things will be, all the while knowing that I have zero control. Fortunately, I have the kitchen - my haven when I get overwhelmed and need to relax. When I'm experimenting with a new ingredient, trying a new recipe, or creating one of my favorite dishes, I'm serene...I disregard the stress and welcome the calm.

I found this recipe for chile con queso from Culinary Adventures of a New Housewife and had to try it. Queso is one of my favorite snacks, and after spending a sunny day nervously watching my husband perch atop a ladder to clean our gutters, I needed comfort. The result is a lighter version of queso, tangy from lime and beer, with a kick of spice thanks to chili powder. We settled in to watch the Super Bowl, and as I curled up under my favorite quilt with this snack in hand, I let go.

Chile con Queso

2 tsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup light colored beer
1 1/2 cups milk, divided
3 tbsp cornstarch
1 3/4 cup shredded sharp Cheddar
1 10 oz can Rotel (drained)
2 tbsp fresh lime juice
1 tsp salt
1 tsp chili powder
cayenne pepper to taste
1/4 cup scallions
2 tbsp fresh cilantro

- Heat oil in a large saucepan over medium heat. Add onion & garlic, and saute until beginning to soften and brown. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.

- Whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the saucepan and cook, stirring constantly, until bubbling and thick, about 1-2 minutes. Reduce heat to low, add cheese and cook, stirring until melted. Add tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with cilantro & scallions.

Food Fight

2009-01-22T15:23:00.001-06:00

Food Throwers: Begun usually by estranged couples, once this victual flinging starts, everyone will do it...

- J.P. Donleavy

Fighting in relationships is normal.* Conflict will occur; things will be said that are hurtful and painful. In the heat of a passionate argument, it’s hard to step back and detach ourselves from the situation long enough to think about what we’re saying before the words come out. Once words have been released, they can’t be taken back. Only once we’ve calmed down and relaxed can we understand the true impact of our words.

When it comes time to say we’re sorry, how do we determine where to start? In most situations, both parties will alternately feel regret and defiance that they were right – leading to the awkward moments before one person steps up to begin to make amends.

Imagine a situation where in an argument, we hurl food instead of insults. How much more willing would we be to stop and think first? It’s easy to toss degrading comments…but how easy would it be to toss food in someone’s face?

Food fights, just like verbal arguments, end in a messy pile. They require cleanup afterwards – be it physical or emotional. It’s necessary to pick up the pieces…throwing away the things that aren’t salvageable and accepting the notion that our energies and contents have been emptied and wasted.

Apologizing can happen over a meal more enjoyably than without. Food allows us to bond over what we enjoy, while bringing a sort of solace to an unpleasant and uncomfortable situation. It broadens our senses and our abilities to relax and react more favorably. Next time you find yourself in the wrong, mend the fences with a meal.

*This is not inspiration from a fight, oddly enough...despite my hormones, I'm surprisingly mellow these days.

(Photo courtsey of www.gigglepoetry.com)

National Popcorn Day

2009-01-19T12:01:00.012-06:00

Of course life is bizarre, the more bizarre it gets, the more interesting it is. The only way to approach it is to make yourself some popcorn and enjoy the show.

- Unknown
Today is National Popcorn Day. For me, that requires celebration. Popcorn is by far my favorite snack - I could eat it daily and never tire of it. Over the years, I've tried every variety I can get my hands on - and I have finally narrowed my favorites down to the following:

Pop Secret Homestyle is my pick for a basic microwave variety - it has the flavor of real butter, not that fake orange stuff most brands have. It's lightly salted, and each bag pops perfectly, without burned pieces or extra kernels at the bottom.

When I'm in the mood for something sweet, I go for Moose Head Kettle Corn - slightly sweet, slightly salty, airy and crunchy - this stuff is addictive.

White cheddar popcorn is probably my favorite flavor - I buy Cousin Willie's microwave variety, and Smartfood air-popped for road trips and on the go snacking. My husband complains they both smell like feet, but it doesn't deter me one bit.

When I want to make popcorn the "real" way, popped on the stove, I use the Whirley Pop that my sister-in-law bought me for Christmas a few years ago, combined with Orville Redenbacher's Popping & Topping Oil.

It's no wonder popcorn gets its own National Day.

Comfortably Numb

2009-01-18T16:18:00.001-06:00

Food is the most primitive form of comfort.
- Sheilah Graham

Rainy days require a special sort of planning and essentials to make it through. For me, it takes an amount of willpower and strength (and repeated “You are going to make us late, GET UP”-type comments) before I can even put one foot on the floor. The temptation to pull the covers over my head, sleep til noon, then spend a day on the couch with my grandmother’s quilt, watching crappy tv and eating equally crappy foods (think: potato soup followed by chips and queso followed by cupcakes followed by French fries) is far too strong.

But let’s say you do get out of bed. That leads to the shower that isn’t long enough, the tea that isn’t strong enough, and the clothes that aren’t comfy enough. Figuring out what to wear on a rainy blah day is tough. The pants can’t be too long or they’ll stay damp all day. The shoes have to be safe so you don’t slip and fall (and trust me on this, I don’t own any of said shoes). When all you want to do is curl up in a ball, comfort is key.

Comfort is also key when it comes to rainy day cuisine. I have found, after years of living in Nashville, the most exceptional collection of comfort foods that are best suited to gloomy days…be it due to weather, breakups, mood swings, or any combination of the three.

First we have Amerigo's, and the smoked chicken ravioli. It’s served with a cream sauce that has the perfect balance of depth and lightness, with tomatoes and scallions, accompanied by a flash fried artichoke.

Along that same vein, I urge that Demos' Steak & Spaghetti House is next on the list. They have two stuffed potatoes, one with seafood in a Newburg Sauce and diced tomatoes, onions, peppers, and mushrooms, and one with blackened chicken and a spicy Cajun cream sauce. Both are served with soup or salad, and are just the right amount.

On the days where it’s rainy, yet warm, I prefer a Fried Green Tomato BLT from
Jackson’s. They have a covered patio, perfect for protection from the rain and people watching. A glass of fruit tea or wine, and I forget whatever foul mood I’m in. Another great rainy day sandwich is found at The Yellow Porch, an intimate setting with exceptional food. I have never been there where I ordered anything other than the White Cheddar and Tomato Panini.

My husband wants nothing more on a rainy day than to go to Noshville and have Matzah ball soup. Regardless of the time of day, I’m hard pressed to steer from the French toast when we go there. It’s perfectly cooked and exactly what I search for in comfort food…warmth, texture, and above all else, filling.

On days where I don't want to get out of the house, I rely on beef stroganoff to get me through...this is one of my all-time favorite dishes and there's nothing better than tender beef and creamy tangy sauce to soothe what ails me.

Beef Stroganoff

Beef filets, cut into cubes
Fresh sliced mushrooms (optional)
Butter or margarine
½ small onion, finely chopped
Garlic
Flour
1 cup of beef broth, or 1 beef bullion cube
Worcestershire
1 16 oz container Sour Cream
Rice or egg noodles for serving
Salt & pepper to taste

Heat 2 tbsps. Butter or margarine in medium saucepan until melted but not brown. Add onion and sauté until tender and transparent, about 5 minutes. Add garlic, mushrooms, and cubed steak, and cook until mushrooms are tender and beef is browned throughout (about 5-7 minutes). Remove onion, garlic, and beef from the pan, reserving the liquid.

Add a tbsp of flour at a time to the liquid, until mixture becomes thick. Slowly add hot beef broth, a bit at a time, until fully absorbed. Once it has become slightly thick and creamy, add a dash or two of Worcestershire to the pan.

Return the cooked beef and onions to the pan, stirring into the sauce, until fully mixed. Add the sour cream and serve over cooked rice or egg noodles. Top with green onions if desired.

Resolutions & Revelations

2009-01-08T21:28:00.002-06:00

There is a charm about the forbidden that makes it unspeakably desirable.
- Mark Twain

This is the time of year when diets are all the rage…when everywhere I go, everywhere I turn, I listen to friends, family, old coworkers, and strangers discussing their resolution to eat better. If I took the time to write it all down, only to go back to those same people 2 months from now, the number of people who fell off the diet wagon would surely be astonishing.

I’m not a believer in diets…nor am I a believer in resolutions. Maybe it’s because I know I can’t stick to them, and I refuse to believe in something that for me simply doesn’t exist. Maybe it’s because I’m too stubborn to deny myself the foods I want when I want them. Maybe it’s because so far, I’ve been fairly blessed in my ability to simply cut back, as opposed to cutting off. Chances are it’s a combination of the three. Regardless, I don’t do it.

It dawns on me every so often that I’ve taken things above and beyond…that I’ve eaten lunch out every day in a week, that I haven’t been to the grocery store in two weeks to buy fresh produce, that my dinner last night consisted of cashews and wine. When that happens, I turn it back a notch. I get a grip, put things in perspective, and slow down. It seems like an unhealthy cycle, but I appease myself by saying that it’s no crash diet, no harsh criticism, and no worries.
As I get older, I realize it won’t always be this easy. My metabolism is slowing, and the pounds will get more stubborn with age. I balance that with the knowledge that as I get older, I’ll get smarter. I’ll take notice of the increasing frequency of heartburn and sour bellies that I induce on myself by eating poorly….I’ll speak to myself with a voice louder and more insistent than the one I use now.

The fact that I'm rapidly gaining weight due to this ever-growing baby makes the food fight within me all the more frustrating. Every bit of food that passes my lips is met with guilt - less so when I'm following a nutrient-rich regimen for the benefit of the baby, more so when I'm indulging the new sweet tooth I've acquired since I became pregnant. It's easy to worry about how I'll take the weight off, and easy to get upset with myself for putting on too much weight as a result of poor willpower.

But for the time being, I’ll enjoy it. And if that means sitting down to this cheesecake inspired by one of my favorite desserts, Nutty Buddy ice cream cones, so be it.

Nutty Buddy Cheesecake Pie

12 sugar cones, crushed
1 stick butter, softened
1 8 oz. package cream cheese, softened
1 package Cool Whip
¼ cup sugar
½ cup chopped peanus
½ cup melted chocolate

- Preheat oven to 350 degrees.
- Combine crushed sugar cones and butter until just moistened and fully mixed. Spread mixture in bottom of greased springform pan and bake 5-7 minutes, or until crust is browned.
- Meanwhile, beat cream cheese, Cool Whip, and sugar in medium bowl until light and fluffy.
- Once crust has completely cooled, spread cream cheese mixture on top of crust. Drizzle with melted chocolate and chopped peanuts and freeze until firm (25 minutes).

Peeling the Appealing

2008-12-09T15:22:00.002-06:00

And every day when I've been good, I get an orange after food.
- Robert Louis Stevenson

I’m never nearly as determined and specific as I am when eating citrus fruit. In every instance, I find myself meticulous in preparation and care. Tangerines become challenges in which the perfect peel is the ultimate goal, with tiny uniform sections delicate yet strong with juice that bursts forward. Softball sized grapefruits require focus on thick-skinned segments that must be handled and overcome. Even lemons and limes receive special attention, ensuring that slices are even and practically transparent.

Maintaining a balanced, loving relationship requires many of the same components. There are days when the stubborn nature of a loved one seems insurmountable at first glance, but with the proper handling, can unravel and break down into a manner worth every minute’s work. People are delicate at first glance, while proving themselves much stronger than even they could have guessed. By taking the time to delve beneath the skin that can be bitter, tough, virtually inedible, and finding there the sweetest, most vibrant sensation – we unearth the ultimate reward.

Can I Get You a Beer?

2008-12-08T10:45:00.003-06:00

Beer is proof that God loves us and wants us to be happy.
- Benjamin Franklin

I'm not much of a beer drinker. (And before you get all indignant that I shouldn't be a beer drinker while pregnant, I'll clarify that I wasn't much of a beer drinker before I got pregnant.) I enjoy a glass or twelve of wine (again, not currently) but the love for beer solely belongs to my husband.

However, when we were driving home from eating breakfast at a new place in our neighborhood yesterday (more on that later), I noted the cold dry day and decided that it would be the perfect day for soup. A quick stop at the grocery store gave me all I needed to toss together a warm gooey beer cheese soup, and we spent a lazy afternoon watching football and playing Scrabble while it simmered away in the Crock Pot.

This recipe (and I use that term loosely) produces a good amount of soup, enough for leftovers the next day.

Beer Cheese Soup

Celery, onions, carrots, diced (about 2 cups total)
4 cups low sodium chicken stock
1 block 2% milk Velveeta, cubed
1 1/2 cups beer
Paprika, garlic powder, worcestershire, spicy mustard to taste

Combine all ingredients except beer in Crock Pot - I set mine to the "high, 6 hours" setting and then turned it down to low about 4 hours in. Once vegetables are tender and cheese has thoroughly melted, puree with immersion blender until smooth. Add beer and continue cooking on low until ready to serve.

I also had some whole wheat hamburger buns that were nearing the end of their shelf life, so I cubed them, tossed them with olive oil, garlic powder, salt & pepper and toasted them in a 200 degree oven for about 20 minutes. They were a great addition to the soup.

I may not be a beer drinker, but this I can get behind.

A Recipe for Success

2008-11-26T10:51:00.004-06:00

People who like to cook like to talk about food....without one cook giving another cook a tip or two, human life might have died out a long time ago.

- Laurie Colwin
I still haven't been doing much in the way of cooking - and by "much", I mean virtually nothing. This is not to say we haven't had great meals - or that the notions of food and cooking have disappeared from my radar. I'm still obsessed with new recipes, meal planning, and consuming delicious dishes. It's simply that my obsessions have recreated themselves in a new manner of sorts.

I recently switched magazine subscriptions, so instead of my monthly Food & Wine, I now await the arrival of Real Simple and Everyday Food (not to mention the pass-along copies of Southern Living, Better Homes & Gardens, and Ladies Home Journal that my mom gives me once she has finished them). I have a system for reading magazines. The publications that are combinations of recipes, home tips, and stories are saved in the rack for a rainy day - but the ones dedicated to food and recipes receive a special sort of attention. I won't begin reading one until I know I have the time to enjoy it cover to cover. I dog-ear pages that I want to return to, add to my list of must-cook recipes, and make mental notes about which dishes I want to try first.

In addition to reading about food, I've taken to conducting a sort of cooking school in my kitchen. My husband loves to cook, and until recently has rarely been given the reins when it comes to preparing our meals. He is now in charge of dinner most nights, and breakfast and lunch on the weekends. This means I sit nearby, tossing out directions for the recipes he isn't as familiar with, and throwing suggestions his way that he probably doesn't need or want. The results have been incredible - biscuits & gravy from scratch, beef stroganoff, pan-seared salmon, pot roast hash with crispy roasted potatoes....the list goes on and on.

My odd cravings have also led us to many different restaurants around town - a late afternoon craving for sushi led us to one of our favorite spots, where I forlornly passed over the "real" sushi and settled for a cucumber roll. The need for smoked chicken ravioli took us to Amerigo's, the desire for a BLT and a spicy, salty pickle to a nearby deli.

Obviously, Thanksgiving weekend will provide plenty of additional food fodder - I'm responsible for macaroni & cheese and rolls at lunch with one set of family members, and pies for dinner with another. I've read many recipes, and assuming I can get my husband to help, I should be set.

A Change Will Do You Good

2008-11-10T13:28:00.004-06:00

Life is always at some turning point.
- Irwin Edman

The past few months have consisted of many changes in our life and our routines. It obviously began when I quit my job, which affected us in many more ways than we could have anticipated - both good and bad. We went from riding to work together, working together, riding home from work together, and discussing work together, to seeing each other in the mornings and evenings and being able to discuss items outside of the other's realm.

The housework and errand system we'd set up was altered as well - since I was at home, I took care of it. Gone were the Saturday mornings trying to catch up on laundry, Saturday afternoons polishing the floors and sweeping the porch, the Sunday afternoons at the grocery store and Sunday evenings bathing the dogs. We now enjoy lazy weekends doing anything and everything we want, without guilt over what responsibilites may be falling by the wayside.

Without a doubt, the largest change we are experiencing is yet to come - but we are in the midst of preparing both mentally and emotionally for the increase in the size of our family. This not only means there are no more evenings spent enjoying a glass of wine with dinner (for me, anyway), but it now encompasses so much more.

The one thing that has been affected most by each of these changes is the way we eat. First and foremost, my being at home during the day has allowed for more home cooked meals, new recipes, and increased creativity in the kitchen. Breakfasts and lunches became more than a matter of convenience. I was able to delve into the piles of recipes in my "to cook" list.

Now, the way we eat has taken yet another turn. My queasy stomach, combined with the immense fatigue I've been experiencing, has removed me from the kitchen and put my husband in charge of meals- which has more often than not been little more than a can of soup and fruit (or whatever it may be that I can stomach at the time).

But finally - finally - I felt the desire to get into the kitchen on Friday. Our Friday evenings used to be spent decompressing from the week, relaxing and basking in the glow of knowing we could sleep in the next morning. This past Friday actually felt like that again - my husband brought home new records for us to play, we chatted about our week while we snacked on cheese, crackers, and smoked trout - all while a pot of roasted red pepper soup simmered on the stove. I got back in the kitchen, and it felt great...for a change.

Roasted Red Pepper Soup
1 stick butter
1/2 onion, chopped
1 tsp. minced garlic
2-12 oz. jars roasted red peppers
2 tomatoes, diced
14 oz. can tomato sauce
2 cups chicken stock
1 cup heavy cream
Basil, oregano, salt & pepper (to taste)

- Melt butter in skillet; add onion and garlic and saute until onions are tender

- Combine onions, red peppers, tomatoes, tomato sauce, and chicken stock in large pot; add seasonings to taste and simmer for about 25-30 minutes.

- Using an immersion blender, puree mixture until creamy

- Add heavy cream and let simmer another 5-10 minutes

The Newest Addition

2008-11-07T10:44:00.002-06:00

The primary requisite for writing well about food is a good appetite.
- A. J. Liebling

I feel it coming back - the desire to get back into the kitchen. I have a grocery list written that does not contain ginger ale, crackers, or chicken broth - and this afternoon will be spent trying some new recipes that I'll be sure to share.

In the meantime, I have a new blog under my ever expanding belt - I'll be updating baby news there, while keeping Any Little Reason purely about food. The Littlest Reason is up and running, for anyone interested in hearing me ramble about something other than my culinary preferences.

To Eat, or Not To Eat

2008-11-03T10:30:00.004-06:00

So where did these cravings come from? I concluded it's the baby ordering in. Prenatal takeout. Even without ever being in a restaurant, fetuses develop remarkably discerning palates, and they are not shy about demanding what they want. If they get a hankering, they just pick up the umbilical cord and call. 'You know what would taste good right now? A cheeseburger, large fries, and a vanilla shake. And if you could, hurry it up, because I'm supposed to grow a lung in a half hour.

- Paul Reiser, 'Babyhood'

At this point, I don't know what is stronger - the cravings or the aversions. The constant nausea (whoever coined the phrase "morning sickness" apparently never experienced midday sickness, late afternoon sickness, evening sickness, and in-the-dead-of-night sickness) is only eased by allowing food to pass my lips every two hours. It's the most bizarre sensation to use food to comfort a stomach on the verge - and yet, it's the only thing that works (resulting heartburn aside).

I'm snacking between meals on applesauce, crackers with peanut butter, fruit, cheese, and carrot sticks - the only things that sound appealing. As far as meals go, there is a short list of options - cereal, soup, waffles, grilled cheese - with the occasional wild card thrown in, such as tacos, beef stroganoff, german potato salad.

Enter the aversions - there are the foods that I've always loved, that have been my go-to meals in a pinch - that send me reeling at the mere mention or thought of them. Eggs, chicken, pizza, pasta...

The scariest and saddest thing for me at this point is my pure avoidance of the kitchen. I have no desire to cook, I extract no joy from planning meals and flipping through my favorite cookbooks, and I'm lacking both the energy and the capacity to stand in front of the stove while enduring the smells and sights before me.

Everything I've read and heard leads me to believe this will soon pass - and I'm encouraged that will be true.

The Days of our Lives

2008-10-30T11:27:00.002-05:00

Ponder well on this point: the pleasant hours of our life are all connected by a more or less tangible link, with some memory of the table.

- Charles Pierre Monselet

We all have them - the days that we count as significant and meaningful, that we celebrate year after year. The most obvious of these are birthdays and anniversaries, but there are others that can be included in the history of who we are.

August 25th, 2005 is the day I'll always remember as the first time I saw the man that would become my husband, while October 27th of the same year holds a place as the first time we had a conversation and I realized he was the one.

By January of 2006, we were all but living together - and we signed the papers on the purchase of our first home six months later, on June 30th.

Almost a year later, on June 6, he asked me to be his wife - and on September 29th, 2007, we stood before friends and family to say our vows and begin our lives as a married couple.

Now, we have a new date to add to the list.

June 19, 2009 - the due date of our first child.

Turned Off

2008-10-28T10:16:00.003-05:00

Once you get into the groove of things and in the mood you are usually fine; it is before the event that you get nervous and irritable.

- John Gallagher

I am uninspired. I am uncertain as to what's causing it, therefore unable to undo it. Lately, I can only summon the energy to eat out, order in, or throw together the simplest of meals. Breakfast is a bowl of cereal with fruit, or toast with apple butter. Gone are the biscuits and gravy made from scratch, the quiches, pancakes. Lunches have consisted of BLT's, grilled cheese sandwiches, cans of organic soup heated up and eaten standing over the sink. Midafternoon snacks have returned in the form of popcorn, peanut butter & crackers, fruit, and ice cream. Dinner is Chinese takeout, a taco bar thrown together just in time for Monday Night Football, or pot pies.

I open the fridge or freezer on a daily basis, and I see brisket, tilapia, filets, sweet potatoes and fresh produce light up with the prospect of being plucked from their perch. I then plunge them back into darkness as I reach only for a bottle of water.

I hope this passes soon - I long for the day that the urge to tie on an apron and spend hours in the kitchen overcomes me. I anticipate the late afternoon question of "What's for dinner" - and instead of the blank stares I emit currently, I am eager to be filled with inspiration and desire to create something new, or at the very least, an old favorite.

Weekend Report

2008-10-20T08:24:00.000-05:00

Weekends don't count unless you spend them doing something completely pointless.

- Bill Watterson

* Our youngest dog, Chet, following a walk

We typically spend our weekends balancing between work and play. Despite our best efforts, we do not have the ability to simply relax and be lazy for long periods of time. We inevitably come up with a project, or we schedule plans to the point that we're going nonstop.

This weekend, however, we allowed ourselves to be completely lazy. We slept late, took long walks with our dogs, watched football, and ate. And ate.

Friday night we went to Margot, one of our favorite restaurants. We enjoyed hand-cut potato chips with creamy aioli while we waited for our entrees - pan roasted chicken with a potato cake atop creamy leeks for me, fettucine with turkey meatballs for him.

Saturday we went out to my mom's to watch football - and in typical fashion, we ate until we were stuffed. We snacked on salty roasted peanuts, spicy crab spread, tangy cheese dip, and buttery popcorn while we waited for the chili to reach its perfect harmony of flavor. Following that, I wouldn't have thought I'd be hungry for the rest of the day, but later that night we had a quick and comforting dinner of BLT's (with the last of our sweet red tomatoes) and macaroni & cheese.

Sunday morning came in the form of biscuits slathered with butter and apple butter, along with sliced strawberries. After a walk in the crisp fall air, feeling our faces warmed by the afternoon sun, we settled in for a few hours of football watching before we fired up the grill for dinner. Within ten minutes, we had a tender flat iron steak resting on the cutting board waiting to be carved, served alongside corn sauteed in lime, cilantro, and paprika, as well as edamame tossed in sea salt.

The sense of accomplishment we normally feel after a weekend of projects pales in comparison to the sense of contentment we feel today, knowing that we simply enjoyed ourselves, each other, and our meals.

The Glass is Always Half Full

2008-10-13T16:18:00.003-05:00

There comes a time in every woman's life when the only thing that helps is a glass of champagne.

- Bette Davis in Old Acquaintance

I am blessed. I am fortunate enough to have a rock-solid group of girlfriends. I can recall the exact moment I met each of them, the first time we cried together, the addresses of the crappy apartments we shared, and all of the relationships that brought us all to this point.

We are all quite different - yet all so similar that we can finish each other's sentences, can laugh hysterically at the same dumb jokes, and can annoy our spouses & significant others for the same reasons. No matter how much time has passed since we've all been in the same room together, it takes mere seconds to pick up where we left off - which usually means holding a glass of champagne.

Our tradition of "Champagne Saturdays" started years ago. One Saturday morning we were all nursing a hangover from a girl's night out the evening prior, so we decided that we needed breakfast. We stumbled upon a place that had great food and cheap Mimosas - and we sat there for hours in our pajamas, calling attention to our table with bouts of laughter and accusations about who did what the night before. After we paid our checks, we decided the best way to ease into the afternoon was - you guessed it - more champagne. I don't think a single one of us could have foreseen the impact this would make on our lives for years to come.

Champagne Saturday has become a sacred encounter, enhanced over the years by the addition of new friends, new homes, and new recipes - and most certainly, new life phases. We've seen marriages, children, new jobs, and new pajamas - but the formula never changes, aside from the fact that we've now allowed it to fall on any given day.

Yesterday was no exception. Our friend Hillary is getting married in less than two weeks, so in typical fashion, we honored this next step in her life with a champagne brunch. I have no photos to document the spread we had, but as is usually the case, we had all the standbys - good food, amazing friends, and champagne glasses that are never empty.

(Photo courtesy of platinumplanet.co.uk)

If Loving You is Wrong, I Don't Wanna be Right

2008-10-10T19:36:00.006-05:00

Well, if you put it that way, I think you’ve got a point. Have another biscuit, sorry.
- Eddie Izzard

I hate to admit it when I'm wrong. The defiance I experience when I realize I've misspoken, or argued a point to death - only to realize I won't win the debate - presents itself in a very stubborn, pouty-mouthed apology and the admission that maybe I am mistaken.

When I was younger, my parents dealt with my ability to stand firm when I believed in something, even it were blatantly obvious to be false. They coined me "the little lawyer" and swore I'd have a career in the courtroom. One of my long-standing nicknames is "sassafras", due to my tendency to toss attitude in the general direction of anyone on the other side of the fence.

When I'm faced with the realization that I am incorrect, I have to dig deep to find the ability to step down and confess defeat. I employ distraction tactics at rapidfire speed, hoping to deter my opponent and cause forgetfulness of the issue at hand. The most surefire tactic I've found is food.

Knowing each of my husband's favorite foods, I'm prone to stockpiling the ingredients necessary on the chance that I'll be faced with the possibility of a discussion on the downward spiral. I can argue while I cook, so it's a matter of continuing to save face while I prepare one of his guilty pleasures or comfort foods. This method also allows the ability to stall, because he knows better than to interrupt me if I'm mumbling to myself about whether a dish needs salt or contemplating if it needs another three minutes in the oven.

He's like a kid who just met the Tooth Fairy when he sees me pulling out the makings for biscuits and gravy, and I can usually count on turning away from the stove to see him sitting on a barstool at our island, gazing at me adoringly and awaiting what's to come. In an instant, he's given up on trying to prove his case, and he's content that in mere minutes, he'll have a mouthful of delicate biscuits topped with a creamy peppery gravy generously studded with aromatic sausage.

So right.

Biscuits & Gravy

1 lb. sausage, 3 tbsp. butter and flour, 3 cups milk

- Brown sausage in large skillet, remove and drain, reserving drippings

- Add butter and flour to skillet and combine to form a roux, then add milk and stir constantly, scraping up the brown bits from the pan

- Once mixture has thickened, add sausage, salt & pepper to taste, and stir to combine. Serve over warm biscuits (I take the lazy way out and make White Lily frozen biscuits - they are incredibly good.)

Take Five

2008-10-09T08:48:00.002-05:00

The ambition of every good cook must be to make something very good with the fewest possible ingredients.
- Urbain Dubois

I read today that “You’re a combination of the five people you spend the most time with.” For me, that evokes a combination of fear and relief. These emotions present themselves in the same sense that they do with my parents – being afraid that I’ve inherited only the bad qualities from both, while being glad that there are good qualities in each to which I’ve been exposed. Unfortunately, these things aren’t like items on a buffet line – “Yes, I’ll have some of the humor…but I think I’ll pass on the temper today”, but I do think it’s possible to learn from what you see in the people around you and then make the choice on whether or not to let them integrate your personality.

For instance, I know that if I had the opportunity to adopt my husband’s positive nature and ability to enter a room and change the atmosphere within seconds, thereby drawing people in and making them happier, I’d take it. On the flip side, if I am faced with taking on the characteristic of my mother and how easily she gets ruffled (that is, if I don’t already possess that quality), I’d politely decline. All in all, I know that the five people I spend the most time with – my husband, my friend Jessi, my mother and her husband, and our animals (do they count?) – I’d undoubtedly be pleased at the concoction which would result from very different and unique perspectives, tastes, and personalities.

On a similar note, think of the five ingredients you use most, or the five meals you eat most. Couldn’t these be taken into consideration the same way people are? They are based on your choosing (and I’m led to believe most of us have the ability to choose who we spend time with, as opposed to being forced into companionship); they are more likely than not all the same, or at the very least they’ll have some notable differences; they are undoubtedly called up for different reasons, based on different moods; and they are always reliable and available.

On any given day, you can look in my kitchen and find the following five items: chicken broth, edamame, pasta, cheese, and sweet potatoes. This does not include the snack staples such as tortilla chips, popcorn, and fruit. I’m talking about ingredients that I always have on hand. Now, obviously these are not ingredients that could necessarily be thrown together to create a meal. Close, but not quite…and a meal comprised of those five things is certainly not balanced.

In terms of the five meals we eat most in our house, based on convenience, ease, and most importantly, preference, I’d quickly rattle off chicken pot pie, baked pasta, steaks, salmon, and beef stroganoff. This certainly doesn’t mean we eat nothing but those five things – but on average, that’s what pops up the most. Reason? We can pull each of them together in less than 30 minutes, with little effort and minimal cleanup afterwards.

There's also the matter of the 5-ingredient meal - this has almost become a game in our home, a challenge of sorts - especially when it's time for a trip to the grocery store or farmer's market and I'm trying to cull together a meal with the odds and ends we have around the house. This recipe came about on such a night.

Steakhouse Stuffed Potato

Medium baking potatoes scrubbed and pierced several times with a fork
Steaks (any cut you prefer I used filets)
Crumbled blue cheese
Prepared horseradish
Butter
Salt & pepper to taste

- Preheat oven to 400 degrees. Bake potatoes until tender, approximately 35 minutes.
- Meanwhile, grill or pan sear steaks to preferred level of doneness (I did medium-rare) and slice into thin strips.
- Remove baked potatoes from oven and allow to cool briefly, then slice the top of the potato lengthwise and scoop out the pulp into a medium mixing bowl.
- Mash potatoes with butter, blue cheese, and horseradish, and then fold steak slices into mixture.
- Scoop mixture into potato shells and return to the oven for 10 minutes or until potatoes are slightly browned on top (may use broiler function for this).

Soup's On

2008-10-08T08:27:00.004-05:00

Between soup and love, the first is better.
- Old Spanish saying

While many consider soup to be a seasonal item, best enjoyed in colder months while bundled in thick sweaters and socks, I enjoy it year-round. I have gotten comfortable with the odd glances of disbelief at eating a large bowl of soup during eighty-five degree days. To me, comfort is measured by the enjoyment found in simple pleasures, not by stereotypes of how or when something should be indulged. I visit the restaurants that I know will offer me the depth and balance that soup provides, even in the hottest months. I get as excited as a puppy playing with a new toy when I walk into a favorite spot to find that the soup of the day is one of my favorites.

I have zero preference when it comes to consistency. I greedily consume bisques, chowders, purees, broths, and stews alike. French onion soup overpowers the strongest of hangovers. A creamy potato concoction cures a slew of ailments…the common cold, waves of nausea, a broken heart. A spicy tomato bisque is only made more exceptional by the addition of crawfish or shrimp.

And now...the disappointing part. My husband doesn't like soup. Oh, he'll eat it - but it's definitely at the bottom of the long list of things he'll consume. I've always secretly wondered if it's because he feels he's too tough to sip a delicate broth-based soup, or that even a thick stew isn't enough nourishment for such a masculine dude such as himself. (Of course, now my secret is out. Sorry, honey.) I mean, has he not SEEN the Campbell's commercials with Donovan McNabb? If his momma can bring him soup from a can - in front of all his tough guy football buddies - then surely my dear husband should be able to enjoy it.

Perhaps I'm being a bit too harsh. Even though it's not his favorite, he always eats his fair share whenever I make it. Especially on a day like today, when it's been raining nonstop for almost 24 hours and the dog's water bowls outside are overflowing with the much-needed precipitation - I have a feeling he'll welcome the vegetable beef soup I have simmering on the stove for lunch. Yesterday, I made pot roast (another rainy day favorite) and we had some left over, so I tossed in some beef broth, peas, onions, carrots, green beans, celery, alphabet pasta, and some seasonings and let it go. In all honesty, it's not the end of the world if he doesn't want it - means there's more for me.

(Photo courtesy of mrbalihai.com)

Best of the Best

2008-10-07T14:14:00.000-05:00

To have known the best, and to have known it for the best, is success in life.
- John W. McKay

If you were to ask me about my favorite place to eat in Nashville, I'd likely stare at you stupidly for about a minute before beginning to babble incoherently. You'd probably begin backing away slowly as I rambled on about how this place is great on a Saturday morning if it's a little bit cool outside but that place is sooo much better when it's raining and oh my sweet heavens, have you HAD their macaroni and cheese? I’d get on a rant about mood, atmosphere, drinks, comfort, menu variety, menu stability, hunger level, etc. etc. etc. I’d try to convince you that all of those things prevent me from choosing just one.

The truth is, I just can't choose. I know where I would go if I wanted French fries vs. Chinese vs. my favorite wine vs. sweatshirt appropriate vs. I’m-with-my-mom-therefore-I-need-a-place-with-much-exciting-atmosphere-and-conversation-starting-elements. So…yeah. I find something in everything. Because yes, there IS a way to gauge restaurants on aspects above and beyond the typical classifications such as best sushi or best family environment. I look at restaurants in a different light - such as where I'd like to have lunch with my best friend when I know I have to tell her bad news, the place with the best soap in the restroom, or the joint with the most adorable silverware in town.

Much like Citysearch has the "Best Of", I have my top picks based on what’s important to ME. And no, it’s not always about cost, whether it’s kid-friendly, or whether reservations are recommended. These are REAL categories. (And yes, ”best silverware” IS in fact a category.)

In sharing my list of favorites, I've opted to pepper in my more unusual foundations for preferences with some of the more mainstream categories, just for good measure. Obviously, this list won't do much for you if you don't live here or have no plans to visit - so in that case, use this list to think about what your favorites are in your area.

Any Little Reason's "Best Of"

Wine List: Sunset Grill
Steak: Woody's
First Date: Park Cafe
Dessert: Margot
Where to go in your pajamas: Cafe Coco
Fries: Sportsman's
Brunch: Tin Angel
Takeout: Chef's Market
Margarita: Rosepepper
Restrooms: J. Alexander's
Burger: Beyond the Edge
Artwork: Family Wash
Hangover Food: Nashville Biscuit House
Italian: Cafe Nonna
People Watching: Jackson's
Happy Hour: Broadway Brewhouse
Where you won't feel as though you're in Nashville: Blue Moon
Patio: Yellow Porch
Small Plates: Boundry
Mimosa: Mad Donna's
Plateware: Margot
Sunday afternoon: South Street
Dine at the Bar: Eastland Cafe
Sushi: Battered & Fried

A Little Goes a Long Way

2008-10-06T15:06:00.010-05:00

Time for a little something.
- A. A. Milne

We are a family of snackers. The most innocent of family gatherings (think impromptu decisions to meet up before a movie or a lazy boat ride down the lake) turn into verifiable smorgasboards of spreads, dips, canapes and small bites.

I've never entered my mother's home without seeing the edge of her countertop fully obstructed with bowls of peanut butter-stuffed pretzels, a spicy cajun cheese spread next to a basket of crackers, and containers of her husband's famous olive salsa & tortilla chips. Likewise, I'm inclined to keep a constant rotation of dishes coming out of our kitchen whenever we have guests (and often even when we don't). There's just something about the ability to grab a handful of roasted cashews drizzled in maple syrup and tossed with chili powder, or to dunk a chip into a creamy and spicy dip, that allows for a more casual feel and in turn, more relaxing conversation and vibe.

Weekends are the prime time for snacking - especially during football season, when it's acceptable to spend 5-hour stretches on the couch flipping between games. I'm hard-pressed to find something I enjoy greater than puttering around the kitchen, constructing plate after plate of small bites with whatever we have on hand. Like this past Sunday, for example....

We somehow still had chili left over, so I filled tortilla scoops with a spoonful, then topped them with shredded Monterey Jack cheese, a morsel of salsa, a bit of sour cream and some Romaine lettuce. Spicy, creamy, warm, crunchy, and cool - all in one tiny bite.

I also had leftover pork tenderloin and cranberry-pear-mint chutney, so I spread some herb cheese on bagel chips and topped them with thin slices of the pork and a dollop of the chutney. It was a great combination - crunchy chips, creamy cheese underneath the slightly salty pork and the sweet chutney.

We love fried pickles. If you've never had them, and you're reading this right now thinking that Southerners are crazy, I urge you to try them. The unmistakable salty flavor of dill, encased in a crispy spicy batter with cool Ranch dressing for dipping - positively enchanting.

Beer-Battered Fried Pickles

1 jar dill pickles (I used sandwich slices because that's what I had on hand, but I think it would be better with thick-cut chips)

1 egg

1 bottle of beer (I used Pale Ale)

1 tbsp. baking powder

1 tsp. cajun seasoning

1 cup flour

1 cup cornmeal

Oil

- Lay pickles on paper towels and pat them dry (this will help keep the batter from sliding off)

- Combine remaining ingredients (except oil)

- Heat oil over medium heat in large skillet (about an inch thick)

- Dip pickles in batter, allowing excess to drip off, then fry in batches until golden brown (about 4-5 minutes)

- Serve with Ranch dressing

Inspired by Obsession

2008-10-06T10:27:00.009-05:00

Chutney is marvelous. I'm mad about it. To me, it's very imperial.
- Diana Vreeland

I am obsessed with lip gloss. It is the one thing I simply cannot leave the house without. There are tubes and pots of it scattered throughout our house - at least two per room. I used to take it to meetings along with my notebook & pen.

I received this lip gloss last Christmas from my sister-in-law. She got me the set of three - cranberry, pear, and mint. They are magical - smooth, not sticky - and they smell divine.

As I sat looking at one of the tubes the other day, I had a thought - pear & cranberry chutney with mint! What better thing to draw inspiration from than one of my favorite things in the world?

We had friends over Saturday night, so I decided to make the chutney - and a pork tenderloin to serve with it. Oh, and am I glad - this pork was perfect, and the combination of tart cranberries, sweet pears, and fresh mint was a great match.

I marinated the pork for four hours in a mixture of olive oil, honey, chopped green onions, lemon juice, lemon zest, garlic, salt, pepper, sage, and rosemary. I roasted it for 25 minutes at 425 degrees, then reduced the heat to 375 and continued cooking it for another 20 minutes. I let it rest for about 10 minutes before slicing it. It turned out succulent, with a crust on the edges.

For the chutney, I combined fresh cranberries and pears (peeled and chopped) with diced mint, sugar, and a bit of water and boiled it slowly until the fruit was tender and the mixture was thickened.

I served it with crisply steamed sugar snap peas tossed in garlic, sesame oil and sesame seeds, and sweet pearl onions simmered in garlic, salt, white pepper and cream - and we dove in.

Pretty Pleasing With Cherries on Top

2008-10-04T09:29:00.002-05:00

That last cherry soothes a roughness of my palate.
- Robert Browning

I can say with the utmost certainty that our household is a pleasant one. We share responsibilities, we are polite to the point of being sickening at times, we spoil each other - and we always say "please" and "thank you".

Being raised in the South, I grew up accustomed to saying "please" and "thank you", as well as "ma'am", "sir", and the like. If I simply answered my mother or father with a "yes", I immediately heard "Yes WHAT?" in return.

All of this to say that no matter what I cook, I always feel appreciated - even if it came from a box. The photo of the plate above does not by any means represent an inventive meal (yes, it's Kraft Macaroni & Cheese - a guilty pleasure in our home) or a pretty meal, but it was delicious. I ask kindly that we focus on the pork chops. Please?

Cherry Pork Chops

Pork chops, boneless or bone-in
2 tbsp. oil
1 medium onion, sliced thin
1/2 cup herb cheese, such as Boursin or Alouette
1/2 cup dried cherries

- In a medium skillet, heat 1 tbsp of the oil and then add pork chops, cooking throughout (time will vary based on the thickness of the chops), then set aside and keep warm
- Meanwhile, heat the remaining oil (you can use the same skillet, which will allow you to scrape up the brown bits from the chops) and saute the onions until tender and translucent
- Add the herb cheese and cherries to the onions, stirring until the cheese has melted
- Spoon mixture over the chops and serve

Happy Enchilada

2008-10-03T09:28:00.010-05:00

That's the way that the world goes 'round. You're up one day and the next you're down.
- John Prine

We love John Prine. It's the first conversation we ever had, when I noticed a Prine poster in my now-husband's office, and used it as an opportunity to strike up a conversation with him. I had just started working at the ad agency where he also worked, and I'd been trying to figure out a way to approach him. Our first dance at our wedding was "In Spite of Ourselves", which is not a very traditional first dance song - but it was very fitting. One of my favorite Prine songs is "That's the Way That the World Goes Round" - the chorus is as follows:

"That's the way that the world goes 'round.You're up one day and the next you're down. It's half an inch of water and you think you're gonna drown. That's the way that the world goes 'round."

I was at a Prine show once and a woman kept screaming "Play the 'Happy Enchilada' song!!" - turns out, she thought "half an inch of water" was "happy enchilada"...

I think of that every time I make enchiladas - so I call these "Happy Enchiladas". Loaded with chicken, cheese, green chiles, and green onions, they will undoubtedly make you smile.

Happy Enchiladas

1 lb. chicken tenders
2 tsp. oil
1 tsp. flour
3/4 cup half & half
7 oz. can chopped green chiles
2 green onions, chopped
1/2 cup queso blanco
1 cup shredded monterey cheddar blend
1/2 cup salsa verde
1/2 cup Mexican crema

- Preheat oven to 375 degrees

- Heat oil in large skillet and saute chicken tenders until cooked throughout, remove from skillet and set aside

- Add flour to oil in skillet and stir until thickened, then add next 4 ingredients, stirring until fully combined.

- Chop or shred cooked chicken and add to cheese mixture

- Spoon mixture into tortillas and fold to form a pocket, then place seam-side down in a glass baking dish. Bake for 12-14 minutes, then spoon salsa over each, top with shredded cheese, and bake until cheese melts, about 3-4 more minutes.

- Remove from oven and drizzle Mexican crema over each, and serve on top of Mexican rice (I use Vigo)

We were satisfied after our meal, but in the mood for something sweet. We opted for a quick and easy version of sopapillas.

A sopapilla is a traditional Mexican dessert - and although it is prepared many ways depending on the region in which it's served, the basis is fried dough, usually drizzled with honey or syrup and sprinkled with cinnamon and sugar. For these "sopapilla chips", I cut up tortillas into triangles, fried them in a mixture of butter and oil, and tossed them in cinnamon & sugar.

Forbidden Fruit

2008-10-03T07:59:00.001-05:00

Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree.
- Martin Luther

Why do we always want what we can't have? There is such appeal in attaining the things that are just out of our reach. The desire to obtain those things stays with us throughout our lives. When we are children, we want the other toy, the pink crayon, the yellow clay - as long as someone else has it. As we get a bit older, it's our friends' cashmere sweater or video game that we'd do anything to have. Dating brings about feelings of conflict when a relationship ends - even though we don't want to date a person anymore, we don't want anyone else to have them either. Jobs, cars, houses, vacations - all things that are much more desirable when they belong to someone else.

The term "forbidden fruit" is most commonly associated with apples, due to Adam and Eve's inability to turn down an apple, resulting in the loss of their innocence. Luckily, this apple recipe is something you can have without consequences, and with incredible ease. It transforms a basic blueberry muffin mix into something a bit more special by adding sweet apples and a crunchy topping. I made this in a loaf pan and then cut it into squares, but it would be great as muffins also.

Apple-Blueberry Bread with Brown Sugar-Oat Topping

Blueberry Muffin Mix
2 medium apples - peeled, cored, and diced
1/4 cup each brown sugar, oats, melted butter

- Prepare muffin batter according to directions
- Add chopped apples to batter
- Bake according to directions on package, removing from oven about 5 minutes before bread is done
- Pour brown sugar mixture over bread and return to oven for final 5 minutes of baking, or until mixture is bubbly

It's Getting Chili Outside

2008-10-02T13:19:00.005-05:00

Wish I had time for just one more bowl of chili.
- the dying words of Kit Carson

Everywhere I turn, I am hit with signs of Fall - an increase in the number of amber and saffron-hued leaves in our yard and on our sidewalk, being able to open the windows and smell the scent of burning leaf piles, the need for a long-sleeved shirt on the evening walk with the dogs.

More importantly, I am hit with the urge for chili - spicy and sweet, studded with tender ground beef and delicate beans that practically dissolve on the tongue.

This chili recipe is a breeze to make - and while I've listed the spices and ingredients I toss in the pot, I couldn't begin to cite quantities, as this is something I do by memory, taste, and an innate knowledge of how I've adapted it through the years. I have always preferred chili with a hint of sweet spice from nutmeg and a cinnamon/sugar blend, ever since I had it that way at a friend's house when I was 9 years old. Pork & beans may also seem an unlikely candidate for chili, but they also add a salty sweetness that's just barely detectable.

Sweet & Spicy Chili

2 lbs. Ground Beef, browned and drained
28 oz. can of tomato sauce
16 oz. can of pork & beans
1/2 cup beer (I use a Pale Ale)
Chili powder
Onion
Red Pepper
Cumin
Black Pepper
Basil
Salt
Garlic Powder
Nutmeg
Cinnamon/Sugar Blend

(Bowls can be found here.)

Welcome, Fall. I've been waiting for you.

Lazy Days

2008-10-01T13:59:00.001-05:00

I don't think necessity is the mother of invention - invention, in my opinion, arises directly from idleness, possibly also from laziness.
- Agatha Christie

I am going through a phase. I'm not sure if it's the change in the weather that's causing my inability to focus on anything - knowing that just outside the door, the sun is casting warmth and radiance on everything it touches, while a cool breeze competes for attention. Maybe it's the distractions of the football season & fall sweeps resulting in my reluctance to hole myself up in the kitchen. It's possible that our weekend spoiled me. Whatever the reason may be, I have been lazy the past few days when it comes to cooking.

This laziness is defined by my brief glances at the contents of our fridge, pantry, and freezer - and ignoring the feelings of inspiration in exchange for a quick and easy meal so we can curl up on the couch and watch tv, or sit on the porch and listen to the medley of barking dogs that is so common in our neighborhood.

Store bought smoked turkey wings, alongside sweet steamed baby peas and a quick bake of pineapple, cheddar cheese, shredded crackers, and butter - dinner on the table in 15 minutes. Laziness never tasted so good.

Neely Perfect

2008-09-30T13:44:00.010-05:00

When love and skill work together, expect a masterpiece.
- John Ruskin

These days, Pat & Gina Neely are best known for their double presence on the Food Network ("Down Home with the Neely's" & "Road Tasted with the Neely's") - but to those of us who hail from Memphis and/or Nashville, we know them for much much more.

Neely's Bar-b-que began in 1988 in Downtown Memphis, launched by four brothers with a penchant for hard work and a passion for barbeque. Within four years, they expanded their business and opened a second location in East Memphis. They entered the Music City food scene in 2001, and the rest is history.

We have pretty much found ourselves ordering the same dishes every time we go, and this most recent trip was no exception.

The large chopped pork plate holds enough barbeque for a hearty lunch or dinner, as well as leftovers to be enjoyed later. The pork is tender, with a robust smoky flavor and the slightest hint of tangy vinegar. It comes smothered in their famous sauce, which is a classic combination of sweet and hot, accompanied by thick texas toast and choice of two sides. We decided to carb-load on the sides, and opted for potato salad and macaroni & cheese. Their potato salad is divine, with perfectly cooked potatoes and a creamy mustard-based sauce. The macaroni & cheese is exactly how it should be in the South - creamy, cheesy, and rich.

We also had the chopped pork plate with cole slaw and barbeque spaghetti. I am very particular about cole slaw, and Neely's hits the mark - cabbage that is crunchy and not soggy, dressing abundant without being sloppy. I've spoken before about my love of barbeque spaghetti - and this is the driving force behind it. Perfectly cooked pasta, tossed with tender barbeque and drenched in that heavenly sauce.

I've saved the best for last. I am a woman obsessed with nachos. I have been since I was a child, and that was the snack I requested every single day when I got home from school. These nachos aren't anything fancy, simply pulled pork, barbeque sauce, and cheese sauce heaped atop salty tortilla chips and finished off with a sprinkling of their signature barbeque seasoning- but they are comforting, full of flavor, messy, and delicious.

Beyond the dishes above, the menu is full of other amazing items, such as smoked sausages, turkey, ribs, wings, and true Southern desserts (think Pecan Pie & Peach Cobbler). The next time you find yourself craving true barbeque, look no further than Neely's. (Aside from the 3 locations, they have a presence at FedEx Forum in Memphis and Gaylord Entertainment Center in Nashville - and they offer the option to order sauces and seasonings online.)

365 Days Later

2008-09-29T09:26:00.009-05:00

An anniversary is a time to celebrate the joys of today, the memories of yesterday, and the hopes of tomorrow.
- Author Unknown

Today is our one-year anniversary. Much like birthdays, which are far more enjoyable spread over the period of several days, our weekend was an ongoing celebration.

We started out Friday evening with cocktails at Rumba, the location of our first date. We then walked next door to Stoney River for dinner. We shared a bowl of velvety lobster bisque, and then moved on to our main courses - a filet with au gratin potatoes for him, and twin tenderloin tails alongside a tempura fried lobster tail for me.

Saturday morning, I made his favorite breakfast of biscuits & gravy, which is also what he had for breakfast on the morning of our wedding. This was a precursor to our dinner, which was a recreation of the meal we had on our wedding night - chicken breasts in a delicate mushroom cream sauce, tender steaks, green beans simmered slowly in bacon, and creamy potatoes au gratin - followed by a tiny white cake with white icing.

Over the past year, we've shared many meals and many moments together. We've had exotic vacations and exotic dishes, tender steaks followed by tender kisses, intriguing appetizers with the intriguing people we've met along the way. We've enjoyed pastas chock-full of fresh ingredients and evenings chock-full of laughter, sweet desserts and sweet words, intense flavors and intense love.

I look forward to each coming day, full of anticipation about what's to come - in the kitchen and beyond. As I learn substantially more about ingredients and techniques, I hope to also gain a greater knowledge about what it takes to make this marriage stronger day by day. He is the person I will share all of my meals with, and he is the greatest inspiration I've ever known.

Spongeworthy

2008-09-26T15:28:00.007-05:00

I don't waste my sponges on just anybody...
- Elaine Benes, Seinfeld

This is not about cooking per se, but rather about what happens following cooking...

I adore these sponges. Seriously. I know it sounds bizarre, to fawn over a sponge, but there is something about them that makes me so happy. I love that they come in a cute little package. I love that they store easily because they are so small prior to use. I love watching them grow like little yellow sea monkeys.

I originally bought these for my husband, who likes to do dishes. He actually enjoys doing dishes. I don't understand it, but I sure as hell won't question it. However, I use them for everything - they are all natural, super absorbent, hold together well (and don't fall apart like some), and the best part - they are dishwasher safe, so you can clean them!

It doesn't take much to please us around here.

Pantry Raid

2008-09-25T12:08:00.009-05:00

In the end, your creativity - perhaps even your outrageousness - will determine the final result.
- Bobby Flay

If you drive through our neighborhood on any given weekend, you will be inundated with neon signs posted to telephone poles advertising yard sales, garage sales, estate sales, antique sales. No matter the verbiage, they all mean one thing - someone needed to get rid of the junk in their home.

I take the same approach in our kitchen. Every so often, I do a scan and make a note of the items in our freezer and pantry, and then I brainstorm ways to use up those ingredients. It usually results in some interesting meals, some better than others.

Club crackers wrapped in bacon, sprinkled with parmesan cheese and baked in the oven for 2 hours at 250 degrees. The result is a crisp salty buttery snack, perfect with a cold beer. Next time I make these, however, I'll use less bacon and possibly a different type of cracker - maybe a Wheat Thin. I think a lighter cracker (not to mention bite-sized) would be a better fit.

For this dish, I combined rice with frozen mixed veggies, fried egg, and tilapia, tossed with teriyaki, soy sauce, and sesame oil - and served it with crab rangoons I made with leftover won ton wrappers, crab meat, cream cheese, and chopped green onions. This was simple, delicious, and used up a good portion of ingredients I had on hand.

I always keep tuile cookies in the house - they are the perfect accompaniment to ice cream or sorbet. I combined brown sugar, butter, cinnamon, vanilla, and chopped pecans, brought it to a boil, then drizzled the mixture over the cookies and baked them for 10 minutes at 350 degrees. After they cooled, I broke them up into large pieces. These are gooey, with a crunchy bite from the cookies.

On the days where I'm attempting to clean out the freezer, fridge and pantry in anticipation of a trip to the grocery store, I think about those yard sales - and how someone's trash is another person's treasure. It's all in how you look at it - and what you do with it.

A Recipe for Disaster

2008-09-24T10:20:00.003-05:00

Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.
- Georges Blanc

I’m ridiculously bad at following recipes. I love to read cookbooks, study recipes, but as opposed to using them exactly as they appear, I prefer instead to gain an understanding of complementary ingredients, proportions, and methodology. This failure to adhere to the formula results in my being equally bad at translating recipes. I’ve had friends and family ask me to tell them the recipe for a dish they’ve loved…and I give them this blank look and usually mutter something along the lines of “Oh, it’s pretty easy…all you do is…” as my way of attempting to avoid the inevitable questions of “Well, how MUCH salt?” or “But how long do you cook it?”

I cook by taste. I prepare meals based on an innate sense of temperature, cooking lengths, scent, sight, and personal preference. While over the years I’ve established my own routines and basics, I by no means can state that I’ve never had…mistakes. There have been experiments that resulted in turned heads, closed eyes and the inevitable stories to follow years later...when someone thinks that enough time has passed to laugh about the time I tried to make a certain dish and failed miserably. Don’t even get me started…

All of this is to say that when I run through a recipe here, I am sometimes horrible at explaining. When I describe the steps I take, I somehow do so on the assumption that you’ve taken residence in my brain, my kitchen, and my skillet. It’s not for a lack of trying…it’s not my laziness taking over my keyboard. It’s my inability to accurately describe and lay things out as seen in every cookbook I’ve ever read. Oh, and my incredible lack of patience may have just a tad bit to do with it as well…

Loaded Pork Chops

6 bacon slices
2 apples, peeled and sliced thin
½ cup diced onion
1 pkg herb cheese such as Boursin or Alouette
6 boneless pork chops
Salt & Pepper
Olive oil
Butter

- Preheat oven to 400 degrees.

- Heat olive oil and butter in a large skillet over medium high heat. Sprinkle both sides of each pork chop liberally with salt and pepper. Once butter and olive oil have melted, add pork chops and cook 2-3 minutes on each side, or until golden brown. Remove from heat and keep warm.

- Heat butter in medium skillet over medium high heat until melted, add apples and onions and sauté until tender, approximately 4-5 minutes.

- Spread herb cheese mixture evenly over each pork chop. Top with apple and onion mixture and then wrap each pork chop in bacon slice, securing with a toothpick.

- Place pork chops in baking dish and cook in oven until bacon is crisp, approximately 12-14 minutes.

Germantown Cafe

2008-09-23T13:14:00.001-05:00

Show me another pleasure like dinner which comes every day and lasts an hour.
- Charles Maurice de Talleyrand

For Nashville Restaurant Week, we elected to head to Germantown Cafe since they were offering most of their full menu, as opposed to several places that had more limited options. The $20.08 prix fixe menu included choice of soup or salad, entree, and dessert. I adore Germantown Cafe and have been dozens of times - my husband had never been, so I was curious to see if he'd love it as much as I do.

We had a reservation, and although we arrived early due to an overzealous (read: insane) cab driver, we were seated immediately. We opted to start with the squash fritters while we enjoyed a drink and perused the menu (at least, I pretended to peruse - I knew what I was ordering before I ever arrived). The fritters were served with buttermilk cream, and were approximately the size and appearance of hush puppies. The crispy breading was not greasy at all, but crunchy and gave way easily to a tender center of sweet creamy squash. The sauce was tangy and rich, but light enough to keep the dish from being too overbearing and filling.

We both had the garden salad with blue cheese vinaigrette, and while the greens were crisp and fresh, there was too much blue cheese for both of our tastes. However, knowing there would still be an entree and dessert to come, I didn't mind letting half of my salad go uneaten.

For our entrees, we both went with fish dishes. My husband ordered herb-crusted tilapia served on top of sweet potato risotto, drizzled with a light caper-citrus-brown butter and paired with asparagus. I had my standby, coconut curry salmon with creamy risotto, sauteed spinach and asparagus. In both instances, the fish was cooked perfectly, pan seared crisp and tender inside. The sauces complemented each cut of fish by allowing the flavors to complement the fish instead of masking it or overpowering it. The spinach and asparagus were also delicious, and the portion sizes were just right. Germantown's risotto is always perfect, and this was no exception. No matter how many times I try, I just can't get mine quite like theirs - creamy, tender but not mushy, and perfectly seasoned every time.

Once our dinner plates had been cleared and the option of dessert came around, I was practically twitching with excitement. The key lime pie at Germantown is the best I've ever tasted, and once I knew it was available, I jumped on it immediately - leaving my husband staring at me with eyebrows raised and a hint of a humored smile. He ordered the apple dessert with vanilla ice cream, which was decadent and comforting, albeit a bit too heavy following the meal we'd just had. The key lime pie, on the other hand, is light and fresh, creamy and sweet with the perfect touch of tangy lime.

The only time I haven't been to Germantown Cafe is for brunch - soon to change, because my husband loved it as much as I do. We'll definitely be back.

Football Fantastic

2008-09-22T21:25:00.002-05:00

The reason women don't play football is because eleven of them would never wear the same outfit in public.
-Phyllis Diller

Football in our house is sacred. It’s fortunate for the two of us that we’ve both grown up accustomed to an entire day in front of the tv, flipping back and forth between games during the commercials. I dated a guy once who didn’t like football. Seriously. He “didn’t get why it was such a big deal”. I won’t say that’s THE reason we broke up…but it didn’t help his case.

Now I get to share my home and my life with a man that loves it as much as I do. Not only that, I’m partial to college ball…more specifically, I'm a born and raised Georgia fan. He’s partial to pro ball…and a die hard Colts fan. Soooo, this means that we are never fighting over what game to watch. I get Saturdays, he gets Sundays. We have a Colts dog collar and a Bulldogs dog collar...and when it’s your day? You get to choose which dog wears it. We have a sponge brick that has been in my family as long as I can remember, reserved for the utmost anger. Most importantly, we have respect for each other. Your team? Your world. You get waited on hand and foot so as not to miss a moment…you can say or do anything imaginable and get a free pass. There will never be a fight on a game day.

This chicken recipe is simple to make, and turns out juicy and full of flavor. Serving it with white barbeque sauce adds a tangy bite and a hint of spice.

Bacon Wrapped Chicken

6 Boneless Skinless Chicken Breasts
Salt & Pepper
6 Bacon Slices
1 tsp. Garlic Powder
2 tbsp. Brown Sugar
1/4 tsp. Sage
1/4 tsp. Smoked Paprika

-Preheat oven to 400 degrees.
-Sprinkle chicken liberally with salt & pepper
-Combine garlic powder, brown sugar, sage, and paprika and rub chicken generously with the mixture.
-Wrap each breast with bacon and secure with toothpicks.
-Bake at 400 degrees for 35 minutes, or until bacon is crisp and chicken juices run clear.

White Barbecue Sauce

1 cup mayo
1/3 cup water
2 tbsp. white wine vinegar
1 tsp. spicy mustard
2 tbsp. bbq seasoning
1 tsp. salt
1 tsp. white pepper
1 tsp. Creole seasoning
1 tbsp. lemon juice
1 tsp. paprika
¼ tsp. garlic powder
½ tsp. sugar
¼ tsp. hot sauce

Football and food have a relationship that has long since been consummated. Much like the comfort that comes when you wake up knowing you’re next to the person you love, there is a sense of knowing that with one comes the other. The best thing about football food is that there is no staple. There is no common meal as you might find at Thanksgiving, Christmas, New Year’s, or even a summer cookout. For each and every group of people at a gathering, with different and unique perspectives, relationships, backgrounds, and stories, there is a menu that combines taste, preference, and ingredients to provide a balanced mix…of spicy and cool, sweet and sour, hot and cold.

That's the Way the Cookie Crumbles

2008-09-22T14:01:00.003-05:00

I eat merely to put food out of my mind.
- N.F. Simpson

I used to wake up every morning with the instantaneous thought that I would soon be in a place where stress was high and rewards were low, where tensions and annoyances climbed steadily during the day and peaked early, not to subside until the final exit. At the end of each day, I sat in the car on the way home one of two ways: either quietly reflecting on the lack of fulfillment I felt, or loudly ranting about that lack. I don’t know how I didn’t get kicked out of the car on a weekly basis. However, despite my intense emotions and my inability to contain them, he never got annoyed with me. He always listened and offered the right words, words that weren’t rehearsed or practiced, that were never clichés, never condescending, and were always dead on.

Finding a way to transfer my love of food into a career is not coming easy. I’m experiencing once again the sensations I felt during and directly following college. I’m witnessing myself going through the phases of discovery, of unease and uncertainty, and of constant internal debate. There are multiple things that are intimately affected by whatever choices I make, both physical and metaphorical. The need to feel on course and successful is only furthered by the person who depends on me…by the person who will be affected most, yet who is most supportive of any choice made.

I'm at a place where I am welcoming change, and willing to endure the fear that accompanies it. I have to be rational and realistic. I also knew something had to give, and even though it meant stepping out on a ledge...I can do it with the knowledge that I have someone that will talk me back in if I get too far out there. That knowledge keeps me going, and brings enough solace to allow me to enjoy this phase. What better way to enjoy it than with warm chewy cookies?

These cookies are incredibly easy to make, and versatile enough to be adapted based on individual preferences. The recipe below incorporates dried cherries and chocolate chips, but I've also made them with a combination of dried cranberries & white chocolate chips, as well as dried apple pieces with butterscotch chips.

Chocolate Cherry Oatmeal Cookies

2/3 cup softened butter
2/3 cup brown sugar
2 eggs
1 ½ cups oats
1 ½ cups flour
1 tsp. baking soda
½ tsp. salt
6 oz. sweetened dried cherries
2/3 cup chocolate chips

- Preheat oven to 375 degrees
- Combine all ingredients in medium bowl, mix to combine well
- Drop onto lightly greased cookie sheets (teaspoonful) and bake 10-12 minutes or until golden brown

Today's Date

2008-09-21T16:21:00.010-05:00

Whenever I want a really nice meal, I start dating again.
- Susan Healy

Dates. Early-in-the-process-of-meeting-someone-and-getting-to-know-them dates. And oh my hell, first dates. In as much as dating is supposed to be fun, and exciting, and basically what most people pinpoint as the gateway bridge to the rest of their lives…it always brought me to a level of panic and dread similar only to that associated with the dentist. There is something about attempting to put your best foot forward, trying to avoid revealing too many of your eccentricities too soon, that feels unnatural and uncomfortable.

Despite the above mentioned loathing, I will say that I did always handle a date more easily if I cooked. Whether it was a way to control the environment, the pace, and most certainly the menu, I’m not sure, but it worked. Because on dates? You judge. Which means you are most likely being judged in return. I was always far more comfortable putting my food on the table than any of the skeletons in my sizable closet.

This is a great dish to make for a date night. The combination of salty smoked salmon and creamy tangy goat cheese is basic in concept yet complex in flavor. It's decadent and rich, and simple enough to put together ahead of time, so you can get ready without worrying about your date showing up to find you sweaty-faced and frantically trying to finish dinner.

Smoked Salmon & Goat Cheese Gratin (adapted from Better Homes & Gardens)

5-6 peeled potatoes, thinly sliced
1 medium onion, thinly sliced
1 tbsp. minced garlic
2 tbsp. butter
1/4 cup flour
1 tsp. salt
1/4 tsp. black pepper
3 cups milk
8 oz. smoked salmon
1 cup goat cheese

- Preheat oven to 350, then boil potatoes in salted water for about 5 minutes, drain.
- Saute onion and garlic in butter until tender. Add flour, salt & pepper and milk; stir until thick and bubbly, then remove from heat.
- In a greased dish, layer half the potatoes. Sprinkle the smoked salmon on top of potatoes and then cover with half of the sauce and half of the goat cheese. Repeat with remaining potatoes and sauce. (Save remaining cheese.)
- Bake covered for 35 minutes, then uncover and add remaining cheese. Bake an additional 35 minutes and let stand 10 minutes before serving.

I do not miss those days. I couldn’t be more elated that I’ve found the person that is right for me, that fits me and gets me and puts me in my place when I need it. If I needed one more reason to add to my never-ending list of why I love him, it would be that he pulled me out of the pool.

Ain't No Thing

2008-09-18T11:43:00.006-05:00

Left wing, chicken wing, it don't make no difference to me.
-Woody Guthrie

In college, I found a verifiable gold mine - Slick Pig BBQ. They are well-known for their smoked wings, and for good reason. These meaty wings are fall-off-the-bone tender, with a rich smoky flavor I've never experienced elsewhere. In my search to avoid the hour-long drive every time I am craving them, I tried to find ways to recreate them at home.

Enter the Crock Pot BBQ Pit. This countertop slow roaster is one of the favorite appliances in our kitchen, and used as frequently as the set of wooden spoons given to me by my mother-in-law. It allows for the most amazing meals, with such minimal effort it's almost shameful.

We've used this cooker to make wings, ribs, whole chickens, pork shoulders - and all have been wholly successful. The result is inevitably succulent tender meat, juicy and filled with a salty smoky bite. The best part? It's so incredibly easy, you can do it in your sleep. The cooker comes with a cheat sheet for cooking times based on types of meat, cuts, and amounts - so there is no guesswork. The timing guides take into account the amount of slow roasting needed to allow even the toughest meats the opportunity to break down, transforming them into mouthwatering dishes. The cooker is also compatible with any type of seasoning method - dry rubs, glazes, basting sauces, or marinades.

For wings, we use a simple basting sauce of worcestershire, hickory smoke barbeque sauce, and liquid smoke. Liquid smoke is the secret to providing the woody flavor found in outdoor smokers and professional grade pits. I rub the wings with garlic powder and seasoned pepper, brush them with the sauce, and then roast them for 5 hours on high, basting halfway through and then again right before serving. The aroma filling the air is heady and tantalizing, enticing us and preparing us for that first heavenly taste.

When it Rains, I Pour

2008-09-13T14:24:00.001-05:00

I love a rainy night, you can see it in my eyes.
-Eddie Rabbit

There is something extraordinarily comforting about a rainy night...the sounds of fat drops against the window pane, combined with the dance of leaves rustling in the gusts of wind and the sweet smell of wet earth. When it's chilly outside, and the rain is falling, there is nothing more appealing than a hearty soup to warm you from the inside out.

The last time it rained, I ransacked the kitchen to find the makings of such a soup. I was lucky enough to have crawfish meat, so away we went. This crawfish bisque is certainly not fancy, nor is it difficult to make, but it was the perfect way to enjoy a chilly dreary evening - a pot of bisque bubbling away on the stove while we sat on our porch, catching up on our day.

This is the only picture I took, simply because once it was ready, we were too eager to dive in and couldn't be bothered to grab the camera. This bisque had a kick of spice, offset by the smoothness of sherry and half & half, and loaded with fat bites of tender crawfish meat. We sat barefoot on the porch swing, silent except for the sounds of swallowing and murmurs of content - and, of course, the rain hitting the ground around us.

Crawfish Bisque

1 can cream of celery soup
1 can cream of onion soup
2 soup cans of water
1 7 oz. can tomato sauce
1 package frozen crawfish tails, thawed
1 tbsp. seafood seasoning (such as Old Bay)
1 tsp. blackened seasoning
½ tsp. garlic powder
2 tbsp. cooking sherry
¼ cup half & half

-Combine all ingredients in large stock pot and bring to a boil. Reduce heat, cover and simmer until thickened, about 30 minutes.

The Omnivore's Hundred

2008-09-10T16:38:00.005-05:00

Tell me what you eat, and I will tell you what you are.
- Anthelm Brillat-Savarin, The Physiology of Taste

Very Good Taste has posted a list of 100 items that every omnivore should try. Here's the rules:

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Call out any items that you would never consider eating. (Mine are in italics)
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results.

Sadly, it took me longer to look up the items I've never heard of than it did to actually complete the list....

The VGT Omnivore’s Hundred:

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

bustablog_com_JG8D69D

He's a Magic Man

2008-09-09T15:15:00.011-05:00

That outdoor grilling is a manly pursuit has long been beyond question. If this wasn't firmly understood, you'd never get grown men to put on those aprons with pictures of dancing wienies and things on the front and messages like 'Come 'n' Get It'.

- William Geist, New York Times Magazine

I am the cook in our family. I plan our meals, I do the grocery shopping, and I run the kitchen. Ironically, my husband is an amazing cook. He makes the best breakfasts I've ever eaten...and he's magic on the grill. So as much as it pains me to give up control, there are days where I force myself to do it.

When it's beautiful outside, and we can't bear to be stifled by the walls of the kitchen and need relief from the heat of the oven, we plan for an evening full of fresh air, cold drinks, and a hot grill. In the summer, when grilling is at its peak, I'm not into it. There is something about standing over a smoking hot grill when it's 98 degrees outside that doesn't make sense to me. However, in the fall - count me in. It's the same sense of satisfaction I get from sitting in front of our fire pit - feeling cool air on your arms and warmth on your face, all at the same time. So come fall, when the air is crisp and the leaves are turning brilliant shades of red and orange, I'm more than happy to pass the apron.

I still get the satisfaction of prepping our food before it hits the grates of the grill - in this instance, it was as simple as wrapping bundles of asparagus with bacon, slicing summer squash lengthwise, adding some steaks, and giving each item a drizzle of olive oil and a sprinkling of salt and pepper.

Once I've passed the tray to my husband, my work is done. I can pour a glass of wine, grab him a beer, and prop my feet up, feeling spoiled and excited for what's to come....tender, juicy steaks alongside crisp asparagus and slightly sweet squash. Magic, indeed.

Eastland Cafe

2008-09-08T09:08:00.006-05:00

I have come East to find what the public likes.
- Sessue Hayakawa

These days, when you head East across the river, you are faced with an ever-increasing list of dining choices. From a drive-through pizza and wings joint to the double culinary bliss of Chef Margot McCormack, East Nashville has much to offer the food seeker. Much of the charm is found in the pure lack of chains, with independent operators popping up on every corner and transporting us all over the globe with their offerings.

Eastland Cafe is a prime example of the type of place that can make you feel as though you're not in Nashville anymore. From the open dining room with views of the kitchen, to the patio protected from the world by crawling ivy and brightly colored umbrellas, Eastland Cafe has much to offer. A staff with a casual air and easily shared knowledge serves to make the experience even more comfortable, and the range of dishes can satisfy the pickiest of eaters. A daily happy hour and a respectable children's menu rounds out the universal appeal.

On our most recent visit, we were greeted genuinely and escorted to our table on the back patio, where our server was visibly excited about the specials and eager to suggest wine pairings. We opted to go with several small plates instead of entrees, and they did not disappoint. A cheese plate arrived with mounds of pink peppercorn chevre, creamy buttermilk blue cheese, golden manchego and spears of crispy flatbread. Incredibly tender braised short rib ravioli sat atop a delicate white truffle potato puree, drizzled with balsamic vinaigrette. Large grilled shrimp stuffed with sweet crabmeat was accompanied by fresh vanilla scented corn and cilantro. We rounded out our meal with Snickers gelato, which was a perfect balance of salty and sweet. As we strolled down the sidewalk following our light yet wholly satisfying meal, basking up what was left of the pink and purple sunset, a sigh of content escaped us both.

Tip: Don't pass up the green chile mac & cheese - comfort food with a kick.

http://www.eastlandcafe.com/
97 Chapel Avenue (Corner of Chapel and Eastland)
615.627.1088

Happy Hour:
Monday - Thursday 4:30-6:30
Friday & Saturday 4:30-6
$5 Specialty Martinis
$5 Appetizers (pizzas, quesadilla, fried brie wedge, pot stickers)
$3 Premium Beers

Dress: Casual
Reservations: Recommended but not necessary

To Be Frank

2008-09-08T08:52:00.010-05:00

If God had intended us to follow recipes, He wouldn't have given us grandmothers.
-Linda Henley

Our friend Frank has the honor of being the only person we know that shares both of our loves. He can spend hours in our home and conversation sways easily between football and food. He knows who won the 14th Super Bowl and how to make a deep dish pizza from scratch. He watches football with intensity, and at halftime makes himself at home in our kitchen to whip up one of his specialties.

As many cooks do, Frank credits his grandmother for much of his inspiration. He has her recipes, knows her tricks, and uses her techniques. For my carnival-themed 30th birthday party, he brought her Rice Krispie Bites - and on his last visit he shared her recipe with me.

Rice Krispie Treats were invented in 1939. The original recipe calls for Rice Krispies, marshmallows, and butter. That classic combination is the most widely known and used, although multiple variations and adaptations have been made throughout the years. Frank's version includes creamy peanut butter, brown sugar and light corn syrup, and the result is rich & comforting, with the classic airy crunch associated with Rice Krispie Treats.

Rice Krispie Bites

½ cup light corn syrup
½ cup brown sugar
½ cup peanut butter
4 cups Rice Krispies

- Combine syrup & sugar in saucepan, bring to a boil, then immediately remove from heat
- Add peanut butter and mix well
- Add Rice Krispies, fold into mixture until fully coated
- Form into balls (or desired shape) and serve

Fear of the Unknown

2008-09-03T15:55:00.002-05:00

Cooking is like love. It should be entered into with abandon or not at all.
-Harriet Van Horne

If upon meeting someone new, upon beginning to venture down the path, if you could see how it would turn out...if you could know at the start that it would end badly, would you still put yourself into it? Would you walk away at the onset, without truly allowing yourself to discover it and experience it? In relationships, we're far too cautious and guarded for fear of getting hurt and being disappointed. We turn uncertainties into realities and assume we know how things will turn out. In reality, the presence of surprises and the lack of guarantees dictate our behaviors much more than we ever could.

Approaching food and cooking brings about the same set of reluctances and reactions. When faced with something new, the unease at what awaits can be our ultimate detriment. Similarly, the assumption that we know how something will taste, or how a recipe will turn out, can cause inflexibility and disappointment at the final result.

Put aside the fear of the unknown. Situations, be they encountered in life or in the kitchen, can be approached two ways. They can be entered into with trepidation and the misguided knowledge that failure is a definite. They can also be met with a combination of bravery and wit, knowing that facing them head on while accepting that the course may have unexpected twists, will leave only the option of traveling the course as it's offered.

Being a success in the kitchen requires having an open mind. It requires the ability to handle a missing ingredient, to adapt the taste and texture when it's just not quite right, and to accept with graciousness and ease a dish that doesn't work out like you thought it would. When the presence of fear is forgotten - even momentarily - trying something new can be exciting instead of terrifying, freeing us from the restrictions we place upon ourselves. Who knows? You might like what you find.

A Pear-fect Marriage

2008-09-03T15:48:00.010-05:00

When baking, follow directions. When cooking, go by your own taste.
Laiko Bahrs

I learned to cook by watching my grandmother in the kitchen, by reading cookbooks, and by trial and error. When I order a dish in a restaurant that I enjoy, I try to recreate it at home. Watching cooking shows provides inspiration for a new dish. If I don't have a specific ingredient, I improvise. It might work, or it may fall flat...but the ability to experiment provides flexibility and the ability to represent a viewpoint all our own.

This same set of principles cannot be applied to baking. Recipes are not suggestions - they are not open to interpretation. Granted, certain elements can be altered, but when it comes to the basics, ingredients exist for a reason.

In my mind, cooking and baking are perfect parallels to the aspects of a good marriage. In a relationship, there are certain things that we can tweak - there are days we can omit the sarcasm, add a bit more excitement, substitute affection for words. However, as with baking, there are certain items that cannot be removed - respect, honesty, fun, selflessness. Sure, you can bake a cake without sugar, just as you can have a relationship without laughter - but would it be nearly as good?

There are days when I don't have the energy to bake. I don't have the patience for measuring exact amounts, don't wish to be confined to the rules a cake recipe brings. Then there are days, the days when I'm in need of structure and a guarantee. Relationships bring about the same types of roller-coaster emotions - lack of patience, defiance for independence, the need for balance, the yearning for comfort and stability.

This recipe is based on a simple pear & pecan bread recipe - and although the fundamental aspects of the recipe remain the same, I've altered it to incorporate what works best for me - removing the nuts and adding brown sugar for crunch and texture. In essence, I've taken the things that cannot be ignored, and adapted them to best fit my mold....basically, marriage defined.

Pear Muffins
1 ½ cups flour
¾ cup sugar
¼ cup brown sugar
1 tsp. baking soda
½ tsp. salt
½ tsp. sugar cinnamon blend
½ tsp. nutmeg
1 egg
½ cup vegetable oil
1 tsp. lemon juice
1 ½ cups diced ripe pears

-Preheat oven to 350 degrees.

-In a medium bowl, combine the first 7 ingredients and combine well.

-In a separate bowl, mix the last 4 ingredients together.

-Add wet ingredients to dry mix a little at a time, whisking to incorporate well, until mixure is fully combined and well moistened.

-Spoon mixture into a mini-muffin pan (filling cups 3/4 full) and bake 12-14 minutes, or until brown.

You Say Tomato, I Say Tomato

2008-09-02T15:29:00.004-05:00

A number of rare or newly experienced foods have been claimed to be aphrodisiacs. At one time this quality was even ascribed to the tomato. Reflect on that when you are next preparing the family salad.
- Jane Grigson

My husband can eat a tomato like an apple. My grandmother slices ripe tomatoes, sprinkles them with salt and pepper, and enjoys them as a meal. My grandfather’s preference is sliced tomato on white bread with mayonnaise. When my dad makes his famous chili, he loads it with fresh tomato. I am seemingly the only person in my family that does not like tomatoes. When it comes to sandwiches and burgers, hold the tomato. Pasta? No marinara for me.

Alternately, fried green tomatoes fall into the category of foods I could eat on a daily basis. I slice them thinly for burgers, thick for BLT’s, core them and eat them like onion rings. They are tangy yet sweet, with a burst of juice that plays off of the crunchy texture of the breading with ease.

BLTs are a staple in our house. They are my go-to meal when I haven’t been to the store, or when I get caught up in my day and realize I haven’t even thought about dinner by the time we’re both starving. I’ve added elements to the basic recipe, and this version is a combination of multiple flavors. Salty bacon gets a sweet and spicy kick from brown sugar and pepper, and mayonnaise is spiked with zesty horseradish.

Fried Green Tomato BLT with Brown Sugar-Peppered Bacon and Horseradish Mayo

3-4 Green Tomatoes, depending on size (3 medium, 4 small)
1 cup flour
1 cup cornmeal
1 tsp salt
1 tsp pepper
½ tsp garlic powder
4 eggs
Vegetable oil for frying
1 lb thick cut bacon
3 tsp McCormick’s Seasoned Pepper Blend
3 tsp Splenda Brown Sugar
1/3 cup prepared Horseradish
1/3 cup mayonnaise
12 slices honey wheat bread
3 cups shredded lettuce

Prep:
For Brown Sugar-Peppered Bacon:
- Combine brown sugar and seasoned pepper blend, press into both sides of each bacon slice and set aside
- Heat skillet over medium heat; add bacon in batches and cook until crisp, about 10-12 minutes per batch, turning often
- Remove from skillet and place on paper towels to drain

For Fried Green Tomatoes:
- Slice tomatoes into ¼ inch thick slices
- Place flour into a shallow dish
- Combine cornmeal, salt, pepper, garlic powder, place in shallow dish
- Beat eggs and pour into shallow dish
- Heat skillet over medium heat; add enough oil to coat skillet
- In an assembly line format, dredge tomato slices first through flour, then egg, then cornmeal mixture, coating thoroughly
- Place tomato slices into skillet in batches and cook until golden brown on both sides, approximately 10-12 minutes per batch, turning every 3 minutes or so
- Remove from skillet and place on paper towels to drain

For Horseradish Mayo:
- Combine prepared horseradish and mayonnaise in ramekin, cover and refrigerate

* Makes 4-6 sandwiches

When Life Hands You Lemons

2008-08-29T14:43:00.005-05:00

The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.
- Julia Child

About a month ago, I made a change that has left me alternating between pure giddiness and paralyzing fear - I quit my job. Obviously I'm not the first person to do this, so it's not necessarily that I consider myself a pioneer - but for me, the girl that has had a job since she was 15 - and lived by the rule of "don't quit a job until you have another job" - this is huge.

I spent 8 years in the advertising industry. During that time, I climbed the proverbial ladder, made fabulous friends, learned lessons on a professional and personal level, met my husband, and decided I was being sucked dry by an unfulfilling career. The day I decided to leave, I felt a huge weight lifted off of me. Over the past few weeks, that weight has returned in the form of fear and doubt, panic and uncertainty. The knowledge that I'm following my heart and my dreams of a career surrounding food intervenes at times, allowing for the momentary senses of pride and satisfaction that for the first time in my life, I made a choice for me - instead of someone else. It's a constant battle, one that leaves me exhausted and exhilarated, all at the same time.

Cooking gets me through the tougher days, and makes the easier days even more so. Standing in the aisles of the grocery store, in front of a stove with all 4 burners blazing, in front of a smoking grill....I'm me. I'm comfortable, secure, completely together, and happy. The kitchen is the glue that keeps me from falling apart - and the validation that I've made the best decision of my life.

Pan-Seared Salmon with Green Onion-Dill Mayo & Lemon Risotto

Salmon fillets
Salt & Pepper
2 tbsp. olive oil
-Sprinkle fillets with salt & pepper
-Heat oil in large skillet over medium high heat - add salmon, skin side up, and sear until golden brown and just cooked through, about 7-8 minutes.

1/2 cup mayo
1/2 cup sour cream
2 tsp. chopped green onions
1/4 tsp. dill
-Combine all ingredients and mix well.

1 shallot, diced
2 tbsp. olive oil
1 tsp. crushed garlic
1 cup Arborio rice
2 cups hot chicken broth
Zest of one lemon
Salt & Pepper
-Heat olive oil in medium skillet over medium heat. Add shallot and saute until tender and translucent, about 3 minutes.
-Add garlic and rice, stirring until rice has been coated well with oil. Cook until rice becomes translucent, about 2 minutes.
-Add chicken stock, 1/2 cup at a time, allowing rice to completely absorb stock, stirring frequently. Continue until all stock has been added.
-Add lemon zest and stir until combined. Add salt & pepper to taste.

Serve salmon on top of risotto and serve with green onion-dill mayo.

(Wine suggestion: 2007 Ken Forrester Stellenbosch Petit Chenin)

Grumpiness, Defined

2008-08-28T13:39:00.007-05:00

If hunger makes you irritable, better eat and be pleasant.
-Sefer Hasidim

Grumpiness is defined as “surly or ill-tempered; discontentedly or sullenly irritable; grouchy”. In my family, it’s normally reserved for toddlers, crotchety old men….and me. It wouldn’t be irrational logic to assume that I’d be offended by someone lumping me into the same temperamental category as those two groups. It wouldn’t be presumptuous to think that I’d bristle every time someone purses their lips at me and murmurs “My, my, someone is grumpy today”. Yet I am a proud grump. On the days that I wake up on the proverbial wrong side of the bed (which in our household usually means the dog started barking too early, the cat was wailing for food even though her dish was full, or my husband simply stated “Get up” as opposed to a gentle back rub to rouse me from sleep), I’m almost filled with a sense of satisfaction that it gets to be a “grumpy day” for me.

Crabbiness takes its toll on me in a way I haven’t seen in those around me. My five year old nephew refuses to let anyone look at him or speak to him, lest he release an ever-decibel-increasing lament of “Dooooooooooooooooooon’t” that will leave you feeling stripped of your skin and zapped of your energy. My mom and sister both dish out snappy remarks at the most innocent of comments, usually which leave me rolling my eyes and slowly stepping away. I, however, become the complete opposite of those. I become quiet to the point that my husband thinks I’m sad….and I engulf the chance to tuck into myself and avoid others. I sit and stare into space, unable to focus long enough to complete a thought. Shopping, crossword puzzles, and tv shows sometimes lift the fog, but the only true thing that gets me out of the funk is food.

In Italian, grumpy translates into “scontroso”. There are some words that when translated, leave a sense of wonder at how they are even close in definition or origin. Scontroso is a word that rolls off the tongue and actually makes me feel its meaning. How appropriate that Italian food would be on the top of my list when I’m having a bad day.

It’s a pretty small leap that pasta is one of the most infamous of comfort foods. It brings about a sense of warmth, fulfillment, richness, and flavor that even the most cranky person cannot ignore. For me, Southern foods also help to extract me from the foulest of moods...so it stands to reason that the two combined serve me well. Barbeque spaghetti is one of those combinations. Sweet and spicy barbeque tossed with perfectly cooked spaghetti lifts my spirits with one bite...not to mention how quickly it can be thrown together.

Barbeque Spaghetti

Spaghetti or Angel Hair, cooked according to package directions
Precooked barbeque in sauce (I use Lloyd's)

- Prepare pasta and toss with barbeque. Sprinkle with grated Parmesan and serve with toasted Garlic bread.

To Food, With Love

2008-08-26T14:55:00.001-05:00

The secret of good cooking is, first, having a love of it…if you’re convinced that cooking is drudgery, you’re never going to be good at it, and you might as well warm up something frozen.
– James Beard

Falling in love with him is by far the easiest thing I’ve ever done. It’s the grandest accomplishment I’ve made and the one thing that I feel I do exceptionally well. The force that lies within me that has made me push past the fears and the doubts has also strengthened my ability to think of someone else before myself. I often question what it is that makes a relationship blossom and bloom. There is a continual sense of wonder within myself that makes me look at our relationship and consider whether or not it’s perfect…am I doing everything all wrong? Am I setting us up for failure? That I never find concrete answers, and yet we keep gliding in and out of our days in perpetual bliss, only serves to make me more curious about where we’re heading and where we’ll end up.

Learning to cook came easy for me as well. I can equate it on many levels to meeting him and falling in love, and eventually progressing to a place where doubts represent curiosity, fears result in overcoming obstacles, and comfort equals safety. There are the days and the dishes that I get right every single time…and then there are the moments and the meals that make me unsure, and require much more effort and patience to get through them without falling apart. Despite all of that, though, I feel at the end of the day that as long as I nurture the love I feel for him, and for cooking, that things will never go horribly awry.

People need one another. Same goes with foods. Individuals are complex yet simple…a flavor can be described the same way. Alone, it may be enough, or it may be lacking. Alone, it may be weak, or it may be strong. There are certain personality aspects which clash, and when joined, only serve to prove themselves distasteful. Then there are those combinations, be it people or food, that seem so well suited to one another that it almost becomes strange to see them separate. These things gather together because they belong together. They grow together because they complement each other. They give together and build together, in order to create that which could not have been done alone. Once that discovery is made of what can be achieved, there are no limits as to how far it can go.

Crunchy Chicken Tacos with Spicy Slaw

1 lb. chicken tenders, cut into 1-inch cubes
Salt & pepper
1 tsp. paprika
½ tsp. garlic powder
½ tsp. chili powder
2 cups crushed tortilla chips
3 tbsp. olive oil
12 (10”) wheat tortillas

- Sprinkle chicken liberally with salt & pepper.
- In a shallow dish, combine paprika and next 3 ingredients. Add chicken and toss to coat.
- Heat 1 tbsp. of the olive oil in a medium skillet over medium high heat. Saute chicken in skillet until browned and cooked through, 10-12 minutes.
- While the chicken is cooking, heat remaining oil in a medium skillet. Add tortillas in batches and cook until they are golden and beginning to blister, about 3 minutes. When removing tortillas from skillet, fold gently onto a warm plate (this will help tortillas form a shell shape).
- Spoon chicken into shells and top with spicy slaw.

Spicy Slaw:
1 16 oz. package coleslaw mix (red and green cabbage)
1 cucumber, peeled and sliced into thin strips
1 yellow bell pepper, seeded and sliced into thin strips
1 banana pepper, seeded and sliced into thin strips
1 celery rib, diced
2 green onions, finely chopped
1 small red onion, sliced into thin strips
1 Splenda packet
2 tbsp. red wine vinegar
½ tsp. chili powder
½ tsp. cumin
1 tsp. salt
Zest of one lime
- Combine all ingredients in a bowl and toss until thoroughly combined.

St. Luciaaaaahhh

2008-08-26T14:52:00.001-05:00

I strongly believe that culinary love is not about having a French Passport, but about what you feel.
-Albert Roux

It’s a promise in our relationship that no matter what the circumstances may be, there will be an annual vacation…a vacation that can only be classified as overindulgent and mind-numbingly relaxing. We take turns planning and treating, and despite the fact that we both vehemently despise the actual act of traveling, nothing could make us turn down a 12 hour day of airports and cramped planes for what inevitably awaits us once we arrive at our final destination.

For me, the true gauge of what makes a great vacation is the food. In my everyday environment, I am obsessed with food. In a vacation environment, I’m an absolute sociopath. When it’s my turn to plan, I seek out the places defining themselves as having great restaurants, local flavor, and access combined with availability to ensure a full realm of choices.

Case in point-our trip to St. Lucia. It was my turn to plan, and I stumbled upon this gorgeous island with a bevy of all-inclusive resorts. Having never gone that route, I was a bit nervous that we’d end up in some scary compound and I’d be banned from all future planning. I chose a resort and spa with four restaurants, certain that I’d cover the bases. Coconut Bay Resort and Spa delivered on all accounts. The service was exceptional, the staff friendly, the scenery to die for, and the food…wow. Readily available whenever we felt the slight pang of hunger (which wasn’t often, considering I maintained a steady flow of food intake throughout the five days), and obviously cooked with care by a staff of professionals.

A daily lunch and dinner buffet stretched along an enormous expanse of wall and contained regional fare, as well as comfort food that made us feel as though we were still at home. The fish and veggie lasagna was rich without being too strong, tender without being mushy, and included a perfectly balanced Mornay sauce. The salads with grilled corn and fresh peppers, topped with fresh tuna, were a perfect way to cool off from the heat. Hot and sour seafood soup filled with fresh shrimp, mussels, and squid, was flavored delicately and allowed the seafood to come forward and be acknowledged instead of hiding behind the broth.

The highlight of the trip was our last night there, when we finally managed to obtain a reservation at Bellagio, the Italian restaurant on the property. It was worth the wait in every aspect. The potato and mushroom soup, which I hoped would be neither too salty nor too bland, did not disappoint. Smooth and velvety, it started the best meal I’ve had in ages. Add to that the salads (Caprese for him, with fresh mozzarella, tomatoes, and basil; for me, mixed greens with walnuts, mandarin oranges, gorgonzola, and an incredible balsamic vinaigrette), and I could have easily walked away fully satisfied. I could not be happier that I resisted that urge. His pumpkin and risotto ravioli in a creamy marinara tasted as incredible as it smelled. Sweet with a hint of nutty flavor, it balanced perfectly. I made the right choice with my filet, which was served with a peppercorn cream sauce, grilled vegetables, and asparagus risotto that made us both moan. This risotto was unlike anything I’ve ever tasted. It was cooked to perfection, creamy yet delicate, loaded with fresh pieces of bright green asparagus that was crisp yet tender. I finished my plate, which rarely happens, and even passed up tiramisu, which resulted in me receiving a look of disbelief from across the table. I have NEVER passed on tiramisu.

All in all, I’d endure the misery of airplanes and annoying travelers any day of the week for a chance to go back to Coconut Bay…even if only for one meal. It would undoubtedly be worth it.

Love vs. Lust

2008-08-26T14:46:00.005-05:00

Sex is good, but not as good as fresh sweet corn.
- Garrison Keillor

People often speak of the difference between love and lust. I easily equate the concept of love and lust to food – in terms of impetuous cravings vs. foods that will always appeal to me as enjoyable. Lust strikes quick, and often ends badly…which holds true for me when it comes to a craving I just can’t pass up. When I get a craving for something, it’s usually unhealthy (although decadent and delicious), and while I enjoy it in the present tense, I’m usually left with a combined feeling of guilt and unease once I’ve consumed it. Love, on the other hand, sustains and satisfies long after you begin to enjoy it…and the feeling it leaves behind in our soul is one of comfort, warmth, and true bliss – much like a go-to meal does once it’s been enjoyed.

Lust is deceptive in its appeal – rarely do we consciously forego the opportunity to engage in something so presumably amazing. Should we take the time to stop and think about the consequences of being led down that path, we’d more likely than not pass – whether we’re passing up on an empty night of passion, or an empty plate of calories. The result is the same – a sickening feeling that something is missing, and the euphoria has ended almost as quickly as it has begun.

Love builds slowly, and if we’re lucky, it propels us to a state of innate and constant appreciation and awe of what we’ve found. It doesn’t disappear, even if it disappoints, and it can be relied on, even in the most uncertain of times. To me, a favorite dish instills the same sense of comfort. Finding a food or a meal to fall in love with is second only to finding the person you want to spend eternity with.

Creamy Skillet Corn

1 tbsp. butter
4 ears of corn
1/2 cup chicken broth
1 ½ cups half & half
¼ tsp garlic powder
½ tsp salt
¼ tsp white pepper
¼ tsp paprika

1 tsp. chopped pimientos

- Remove husks and silks from corn, cut corn from cobs.
- In medium skillet, melt butter and add corn, stirring to coat.
- Add chicken broth and bring to a boil, stirring occasionally.
- Add half & half and next 4 ingredients, and reduce heat. Simmer until thick and creamy, stirring occasionally, about 20-25 minutes.

Childhood Revisited

2008-08-26T14:44:00.001-05:00

Food is not about impressing people. It's about making them feel comfortable.
-Ina Garten

When I was little, I found myself with the type of mother whom at the time I considered a curse – the type of mother that cooked dinner every night. My mom didn’t go to work until I was almost a teenager, so she was always around at the end of each school day. That part I didn’t mind – it was the inevitable displeasure I’d often feel once she answered the daily question of “What’s for dinner?” Looking back now, I’d give anything to be able to have her there at the end of a bad day, where all I’d have to do would be unwind and await the call to the table. Of course, my palate has changed considerably since then and I find myself craving the types of meals I loathed in those days.

There were occasional days, however, that made my eyes light up in joy as soon as I saw the signs – covered dishes being removed from the refrigerator, the spice rack being brought out and the pantry being ransacked. These could only mean one thing – a smorgasboard.

Smorgasboards hail from Swedish cuisine and consist of a buffet-style setup full of a range of items, both hot and cold. Historically, they would be comprised of specific types of dishes – but throughout the years, tradition and translation has led them to be any combination of entrees, sides, and desserts.

In our house, it was very important to elbow your way to the head of the line, lest you miss out on the most appealing items – the entrees that had fewer leftovers, due to their relative popularity in our family. I remember looking down at a plate filled with chicken enchiladas, meatloaf, pear salad (canned halved pears filled to the brim with mayonnaise, shredded cheese and lettuce), and a slice of cinnamon toast. It never dawned on me then that my mother was simply getting rid of leftovers while simultaneously allowing herself a night off of cooking. In my mind, it was a magical occurrence that allowed us to sample different types of cuisines and made for an exciting dinner filled with interesting flavor combinations.

Even to this day, whenever my husband asks me what I think we should have for dinner, and the idea of a smorgasboard pops into my head, I am automatically taken back to a time when dinner was fun – and was about seeing what you could come up with. I do sometimes take the time to create a smorgasboard instead of just using leftovers, usually when we can’t decide what we want or can’t agree on just one thing. Otherwise, it’s childhood revisited – leftover roasted sweet potatoes, a fried green tomato blt (when the green tomatoes are on the verge of ripening, the lettuce is running the risk of wilting, and we’re almost out of bread), chicken and waffles. It’s certainly not gourmet, and I’ve felt a twinge of guilt at feeding my loving husband such a mishmash of foods, but then I remember my mother doing it for us, and how happy it made me – and I dive in.

Atmospheric Pressure

2008-08-26T14:37:00.000-05:00

Seeing is deceiving. It's eating that's believing.- James Thurber

I read an article today in Restaurants and Institutions magazine that baffled me. According to research conducted by the magazine, atmosphere is one of the lowest ranking factors in how consumers evaluate their dining experience in a restaurant. I am a person driven by sights, colors, and my surroundings…and the emotions that are evoked from sensory cues affect me intensely, so I’m surprised to learn this isn’t the case on a universal level.

Upon entering a new restaurant for the first time, what is the initial action that occurs? For me, it’s the visual sweep from side to side, top to bottom…the process of soaking up the feel, the ambience, the environment. Sure, it’s also taking in the scents and aromas – but I’m far more inclined to be affected by a bustling (or bumbling) service staff, paint colors, music, even temperature – before I even allow myself to move forward into the culinary aspects of a place.
It’s possible that all consumers are this way as well, and simply don’t realize it – maybe our reactions to atmosphere are so instantaneous that they remain in our subconscious unless we actively draw upon them to help us rate our experience.

Have you ever walked into a restaurant and immediately considered turning around and leaving? Have you had a moment where you look around and think you’ve made a mistake in your choice of where to eat? More importantly, did you stay or did you go? I will never leave a new restaurant based on a first impression, but I will certainly judge it – and until the food arrives to either confirm my initial thoughts or refute them, I soak up my surroundings and put them in a neat little pile for me to come back to after I’ve eaten. Only then can I reevaluate and fully come to my conclusion about what the place holds.

Desperate Housewife

2008-08-26T14:36:00.000-05:00

The greatest inspiration is often born of desperation.
- Comer Cotrell

When you dedicate more time thinking about what you wish you could be doing, as opposed to what you are doing, you’re probably in over your head. When your husband recognizes that look, that sigh, that scrunching of the mouth, and immediately says “You just need to DO something about it”, without even confirming your mood, you need to snap out of it. When the only thing that gets you through the day is the fantasy of attaining what you haven’t yet attained, you have to stop – and then go. Stop long enough to take into account all of the angles, all of the pieces, and all of the parts – and then go form them into something whole.

Writing about being unhappy (or more precisely, unfulfilled) is a bit like telling a joke without a punch line. You can certainly go on and on, but without a goal in sight, without the final touch to bring it together, you’re rambling. You make no sense, and no one really wants to hear it.

It’s become automatic to me lately – the instantaneous reaction I have to a situation I am not pleased with, the feeling of defeat when I stumble across another person who is doing what I want to be doing, only better, more frequently, and for compensation; the irrational fear and terrifying knowledge that it’s all slipping past me while I cling to something that doesn’t even fit my poorly self-defined mold. All of these emotions are filling me almost without my knowledge, and then occasionally tumbling out of me in a mad rush, and it’s only when I begin to crack do I realize that they’ve been there all along.

I’m completely infatuated with food. Every time I see a menu, or visit a grocery store, or read an article about a new cooking technique or the trendy new restaurant coming to my neighborhood, my mind goes into overdrive. I ask myself how it came together, what was the driving force behind it, what’s within it – or what is it within – and most importantly, how I feel about it. Primarily, my reactions to anything in the culinary world are instantaneous in terms of my initial level of interest – I think the same could be said of most. However, overcoming the driving force of my indifference has taught me the importance of looking a bit deeper at what you find. Whereas I’ve been prone to turn a page, or drive on by, or quickly scan and move on, I’ve now discovered in myself the ability to stop and soak in what’s surrounding me.

Breakups and Breakdowns

2008-08-26T14:30:00.003-05:00

I have made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them.
–Marcel Boulestin

I’ve never met a person who wasn’t had “that” relationship. The one that changes your life, and brings out the good and the bad in you. The relationship that makes people worry about you...be it the unhealthy aspects of it, or the fact that you’re so giddy and disgustingly happy that it’s hard to tell if you’re still in there among the starry eyes and romantic notions. That relationship has happened to every person I know. Some of us come out on top, and better for having had it. Some of us never get over it, and carry around the dark secret hurt with us while pretending to move on. And then others just don’t pretend.

Regardless of the length or the seriousness of the relationship, when it’s “that” one, it burns fast and hot when it’s over. There is no formula by which to gauge how much it should or shouldn’t hurt. The point is, it hurts. No matter if you think you’ve found the person you’ll spend the rest of your life with, or just the person you’ll go on a fourth date with…when it dissolves, and you realize you were wrong, it’s painful. No matter if it ends dramatically, with a knock down drag out fight, or quietly, with an apology and averted eyes, the sinking feeling in your stomach isn’t lessened.

I had that relationship once. Looking back now, I am well aware it was nowhere near as bad as I thought at the time…seeing as now the pain has subsided and the tears long since dried up. However, when I was in the midst of it, it was pure hell - and I struggled with the ability to cope.

It’s somewhat of a cliché that people use food to get through the bad times…but it’s fully supported. Whether it’s ice cream or filet mignon, chips and salsa or veal saltimbocca, the tendency to turn to food as a means to mend a broken heart seems to be a given. When I was at my lowest point, it was therapeutic to put myself through a rigorous workout. Had it not been for those morning gym visits, and the afternoon jogs with my dog, I’d have put on an incredible amount of weight…for all I wanted to do was eat. My favorite was baked spaghetti. I made dish after dish of it, in all different varieties, and it gave me an odd sense of solace. I’m fortunate that when I make it now, it doesn’t bring back a rush of emotion and sadness…instead, it still brings the same comfort that I so desperately relied on back then.

I’ve made baked spaghetti many ways. As much as I love Italian food, I’m not a huge fan of marinara sauce. As a result of that, I’ve found different ways to create this dish. Madame Benoit once said that “A recipe is only a theme, which an intelligent cook can play each time with a variation”. I’ve experimented enough to create different combinations…and haven’t found one I didn’t like.

Meat/main ingredient options: Ground beef, Italian sausage, mushrooms, shrimp, chicken
Sauce options: Alfredo, Sun dried tomato Alfredo (Bertolli in a jar), Newburg, Vodka Sauce
Cheeses: Mozzarella, Parmesan, Asiago, Ricotta, Gouda

There’s no technique. There are no rules, and there is no magic wand. Pick a meat/main ingredient (or any combination, cooked accordingly), pick a sauce, pick a cheese. The amount of each all depends on personal preference…if you’re partial to sauce vs. cheese, add more sauce. Toss it all together with cooked pasta, and bake in a glass baking dish at 350 degrees until bubbly, usually about 25 minutes.

Whether it’s a breakup, a fight, or just a bad date, there are times when we need something to turn to. Figure out what works, and always have those items on hand. Life is unpredictable…and you never know when they may come in handy.

Shying Away

2008-08-26T14:19:00.003-05:00

No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers. -Laurie Colwin

I was painfully shy as a kid. When our family would go to dinner together, my mom and dad would have to order for me because I didn’t want to speak to the server. I didn’t make new friends easily – I had virtually the same friends all throughout school. I’m much the same way now. It takes me time to warm up…but once I do, I never have difficulty in progressing to a place where I’m comfortable – often so comfortable that it can be interpreted as brazen.

In reality, I’m gauging. There is something in the ability to watch and observe that gets me to a place where I find the boundaries before I cross them, where I see the direction to take before I get lost.

I approach food the same way. With any new recipe that piques my interest, or an ingredient I come across that I haven’t yet implemented into a dish, I “read” a flavor. I look at it, over and over, and form a variety of angles to consider, finding the same direction and boundary span that I search for in people. At what point would I be going too far? What might possibly insult it? What would complement it? Might I improve it, or will it just not agree with me?

This recipe is a combination of different flavors and textures, that combine to create a wholly satisfying meal on nights when I'm feeling lazy and can only summon the energy to throw ingredients into a dish.

Sweet & Crunchy Chicken Casserole

3 cups chopped cooked chicken
1 cup chopped celery
1 cup chopped Granny Smith Apple
2 cups grated Colby/Monterey Jack Cheese
1 pkg. slivered almonds
½ cup sour cream
½ cup mayo
1 can cream of celery soup
1 cup crushed potato chips

- In a large bowl, combine chicken, celery, apple, 1 cup of the cheese, and the next 4 ingredients, blending well.
- Bake at 350 for 30 minutes; sprinkle remaining cheese and potato chips on top and bake additional 5-7 minutes, or until cheese is melted and chips are beginning to brown.

Starting Over

2008-08-26T13:55:00.001-05:00

We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are. - Adelle Davis

In the search for a new career path, I’ve been consistently plagued by the fear that although my passion and desire peaks in a kitchen, taking it from a love and hobby to a full time job would ruin the pleasure derived from it. Attempting to snake around it by finding associated jobs, which would allow the happiness I get from a new dish, or from seeing satisfaction on the faces of friends and loved ones when they try something I’ve created, has been no easy task. It’s equally difficult to find yourself embarking on a new adventure when you don’t have the formal training and experience to back it. Throwing my thoughts on paper, and relating to food in a way that simultaneously allows me to reach down into my personal depths, has done as much in the way of freeing me from the daily grind as bringing the frustrations of my situation into the spotlight.

On the days that I’m not in the mood to cook, I worry that it’s the day I’ve dreaded…the day that it doesn’t bring me the same solace and comfort I have begun to rely on. Once my rational side kicks in, and it dawns on me that it’s acceptable to take a day off, I begin to relax…and to plan. I make mental notes on the correlations between life and cooking, I excitedly make lists of meals I’ll make on the days that I do have the inspiration, and I dream. I visualize my future, the one in which I wake up invigorated and refreshed by what awaits.