Sass & Veracity

Mexican...Erm...Welsh Rarebit

When it comes to cheese, I guess I tend to lean toward the white side of things more so than the yellow or orange, so that means that mozzarella, feta, goat, and provolone are what I reach for first when I'm standing in front of the deli case wondering what I should throw in the cart.  And it doesn't stop there, because machego, iberico, St. Andre, brie, and camembert are also favorites.

This doesn't mean I don't care for "orange" cheese, however, and I do have to think of the resident hunkster who absolutely loves extra sharp cheddar.  Loves.  It.  Finds it in the deli drawer, looks at me and asks, "Are you saving this for anything?" and then takes a slice here and a nibble there -- especially when he comes home from work and dinner isn't quite ready.

Me?  I only like it melted.  Melted in grilled cheese sandwiches, or on burgers.  Oozing between layers of pasta or in enchiladas.  Or Welsh Rabbit.

Welsh what?  Wait -- cheese with rabbit?  Hmmm...

No, no rabbit.  Welsh Rarebit -- or in this case, Mexican Rarebit.

Evidently, both names are correct -- rarebit or rabbit -- and if you're one whose interests lean toward the history of food, then there's much to read about his particular dish.  To me, it's yet another dish that is relatively quick, comforting, and fairly inexpensive -- yet packed with incredible flavor.

Make a salad, pour a beer -- but save one for the dish, and you're ready for another Friday night meal in.  Don't forget your napkin.

Chicken Soup with Southern Dumplings

When we were in the thick of our remodel, I had my eye out for magazines that would help me narrow down the paint choices since we were having the whole interior repainted.  O At Home caught my eye while I was standing in line at the grocery store because The Color Issue was emblazoned across its cover and promises of 21 frsh, can't fail palettes lured me to throw it in my basket. 

Along with the good advice I came across that did inevitably help me choose my colors, tucked in the back was an article on One-Pot Meals with gorgeous photos of food I wanted to make right then and there.  Of the four recipes featured, I tried Alice Waters's Winter Minestrone first with average results.  I could take the blame for this because I used scarlet runner beans instead of cannellinis, and potatoes instead of turnips, but neither of those changes would have turned this soup into something less than good if it had been a decent tasting recipe to begin with.  I love minestrone, and this recipe just didn't cut the mustard.

The second recipe I tried was Art Smith's "Chicken and Dumplings."  It caught my eye because I grew up eating very different dumplings than the flat, egg noodles looking strips nestled in the clear broth and vegetables I was staring at.  I had to try it since my life long idea of a dumpling was a dollop of wet dough that was dropped onto the hot contents of a pot of chicken soup or stew and covered for a time to steam and puff up before being uncovered to finish off the cooking.

Besides, it was going to be tough to ignore a piece of chewy dough.  Sad but true.  Unfortunately, again, something was amiss....

Shepherd's Pie with Beef, Pork and Lamb

It's raining here today, so I'm as subdued as the grey skies.  After two mornings of very early morning walks as I attempt to get back into the "I, too, can be fit!" swing of things, I'm content to sit in the quiet sipping my coffee.  Thoughts come and go but hover around memories of our trip to the UK a few years go -- the winding roads in Wales, ancient castle ruins tucked between soft green hills, engaging after dinner conversation with local farmers at an old country house, and Pub food.   

Last night, my husband's parents came by for an impromptu celebration in honor of my mother-in-law's birthday, and it seemed perfect to make a shepherd's pie.  I love to cook for them, and for years, they've indulged my culinary whims.  When we get together, inevitably, talk turns to travel, and specifically travel to the UK.  My father-in-law has always wanted to go, and so he graciously indulges us yet another sharing of our time there as we think of ways to get him there before too much longer.  He's 80 now. 

Of course the talk turns to food and a pub we enjoyed in Bath.  I don't remember the name of it because we made several attempts before we found one that would allow us to enter, my husband talking to someone inside while my son and I waited on the street.  Although pubs are more accepting of children than they used to be, not all of them are, and it was mortifying to my son that his presence caused us to have to search.  I felt badly for him knowing I would have been embarrassed as well. Finally we found one, and were led to the back, away from the bar to a small room.  So much for my romantic notions of cozy tables, old plastered walls and a roaring fire, no matter if it was the middle of summer with temperatures so uncharacteristically hot that everyone was talking about it.

Thank goodness for the waiter who indulged my husband with good-natured humor in answering a question about the rules of Cricket. He chided us about ordering "extra cold" beer and served us a meal of Shepherd's Pie that was truly memorable. 

Shepherd's Pie is a traditional English dish made of minced meat -- usually lamb -- and vegetables, then covered with mashed potatoes before baking.  If the dish contains beef, then it's referred to as a Cottage Pie.  Regardless, it's comfort food at its best, and one that will leave you smiling well into the evening after the plates have been cleared from the table.  You may have to waddle to bed, however, because it's quite filling.

Jambalaya with Andouille Shrimp and Chicken

You know when people ask, "Where were you when...?"  Yes, well on Inauguration Day, on the auspicious occasion of the inauguration of the first African American President this great country has had, on this amazing day when so many people around the world were tuned in to it all, I decided to resume work on my speck in the bloggosphere while I was watching.  I'd begun this post days before, but was interruped by something and saved it until opening it today. So from this day forward, I'll forever connect Obama to jambalaya.  I won't be able to avoid the connection whether I want to or not. Now my sister?  Well, she was on the Mall and got to see him deliver his speech.  Me?  I'm writing about food. 

I'd like to say I've been on vacation and that's why I haven't written lately, but honestly, the time away has been more about working on admin issues here.  Although I've learned quite a bit about websites and CSS and can fake code like the best of the posers since I've started blogging, suffice it to say that countless hours were spent last week reading through instructions to connect some dots that weren't designed to go together.  Call me stupid tenacious.  Or stubborn.  Okay, how about a royal pain in the ass? 

I was less than thrilled with this ultimate waste of time which nagged at me so much, the idea of doing anything but that at my Mac was impossible. The silver lining on that one is that I was able to focus!  Nice. So right now, I'm calling it a truce to cool down a bit before I decide to choose a different route.

What better way to do that than talk about food, right?  Exactly.  And what better food to discuss than Jambalaya?  No, I'm not from New Orleans, and to my knowledge, no one in my family is Cajun that I know of....but I love the flavors, the ease with which it comes together, and the sheer number of variations available.

Jambalaya is a One Pot Wonder that can be made with what you have on hand -- almost.  And the pay off is big.  The resulting flavors remind me of a dish that has cooked for hours.  It's easy on the budget, too.  It takes a bit more effort than fried rice, but nowhere near the energy that risotto or paella take, so even my son has manned the Wolf long enough to put a nice meal of Jambalaya together before with very little bossing from his mother.

Are you sold? No?

Okay, but maybe I've got you thinking...

But wait!  I also just found out (and I'm getting the impression I should have known quite some time ago...) that I've been nominated for Best Food Blog:  Humor by Haley of Appoggiatura.  Goodness!  This is so cool because I'm someone who never even won the "Who can spoon the most cotton balls blindfolded" game at baby showers.  Talk about a lifetime of feeling incompetent. 

Which must explain my obsession with food, right?  I'm sure there's a couch for me somewhere... If you have the time, check out all the great nominees in all the categories and vote, vote, vote.

Glazed Crumb Cake with Cardamom and Pecans

We weren't snackers or dessert eaters when I was growing up, so the idea of crumb cake didn't occur to me until I had my first job fresh out of high school working in a grocery store when I was 17.  They came individually wrapped, and if I kept my eyes open, I could find a few on the day-old bakery rack for 10 cents. But it wasn't just crumb cakes.   I remember being fascinated by all the packaged baked goods, amazed that the selection was so huge.  It was like being in a strange kind of food Disneyland having my very own income and anything I wanted to purchase at my fingertips.

My mother didn't keep too many "goodies" in the house beyond what was packed in our lunches, and even then, variety was almost non-existent.  And grocery stores in general were an oddity to me because she shopped at the Navy Commissary, and rarely took us with her.

So when I came across this recipe for crumb cake in an old magazine, I had to try it, remembering my long ago fascination with those oh-so-moist little cakes and the crumbly tops that make a sweet mess each time you sink your teeth into one.

There will be no hiding the fact that you've had your hand in the sweets! 

Scarlet Runner Bean Soup with Vegetables

I love beans.  I always have.  Although you might catch me sampling the piquant flavors of a great baked beans recipe at a barbeque, I'm more of a straight bean sampler.  Someone who enjoys the texture and taste of a big pot of beans without too many other flavors interfering with that of the bean -- not all beans, but most, and I've sampled quite a few.

I'm always on the look out for ingredients I've read about or wanted to try, and when I spot one in the market, it does go in the basket.  There are no particular plans for its use, but I know there will be at some point in time.  This does cause problems in my pantry at times, but at others, it comes in quite handy.

Like now.

Beans are one of those thrifty, stick-to-your-ribs kind of meals that is also very good for you.  And since everyone seems to be thinking about health after the sweet laden holidays, and perhaps trying to recover from the sticker shock as well, beans are perfect.

I swear my shopping cart left skid marks on the floor when I saw the package of heirloom scarlet runner beans.  They were enormous and mottled in color, and until that point in time, I'd only imagined them in full summery scarlet bloom growing chaotically on a picket fence -- like sweet peas without the varied pastel colors.  I swear I didn't know the plant actually produced beans that could be eaten, but I've never been much of a vegetable gardener, unfortunately.

The package didn't appear to hold that many beans, so I didn't hesitate to prepare the entire bag for the three of us.  Meatless Monday has turned into meatless Tuesday and Wednesday lunch, and yes, there is still enough to share.

Definitely cost effective, but also full of nutrients, like vitamin B-17 which is believed to be a cancer-fighter.  They're low in saturated fat, and can help reduce cholesterol and triglyceride levels.  It really is true that they're good for your heart just like that ditty goes.

And then there were those rutabagas...

Macaroni and Cheese with Bacon and Tomatoes

It's been just about as cold as it ever gets here, hovering around 50 or so, and although the sun is bright, I'm freezing, so that means dinnertime is all about comfort food.

Comfort food warms me just thinking about it.  It comes in large pots or big casseroles, isn't always as complicated as it may first seem if I'm trying a new recipe, and is challenging to keep from helping myself to just one small serving.  What's best about comfort food is that time in the fridge over night improves the flavor.  And since I'm the one who gets to enjoy it for lunch, that matters quite a bit.

While my sister's family was here for the holidays, I made several dishes I'd say fit this bill -- which provides yet another characteristic of comfort foods:  They can feed a big group, and if you're not sure whether everyone will be able to sit down to dinner at the same time, they're nearly always something that can be made ahead, and heated up.

I'm sure we all have our favorites, but one of mine is Macaroni and Cheese.  It probably tops my list.  In the last few months, I've sampled a variety of recipes, not so much trying to find the one we like best, but more to see just what each recipe can do with an old classic.

This version is similar to Ina Garten's, but I've included some thick bacon and parsley, and cut back on the cheese.  Not quite a Bacon, Lettuce, & Tomato Mac-a-Cheese, but the idea was there. 

Maple Oat Apple Crisp

I think one of the nicest aspects of the food blog world is meeting people and having someone take the time to say, "I like your blog."  It's not expected even though ultimately, that's what most of us are working for, isn't it?  Maybe it's not what we began blogging for, but it seems that in the long run, it's a lot of work if no one's enjoying what we produce.

Keeping a non-digital scrap book would be far less time consuming, but oh, so quiet.  At this point, I could never give up the spirited noise that greets me each day that I sit down to work -- whether it's from twitter, or reading blogs, or responding to comments made on mine, the positive energy that greets me is invaluable!

Recently, I was tagged by Karen of Mignardise to share six random things about myself, and I'm grinning, because I like to have fun with these things.  But I'm thinking you may need the bribe of a nice bowl of some warm Maple Apple Crisp and a cup of coffee to go with my random nuggets of information. I have a tendency to blather on a bit.

Spicy Game Day Chili Beans

Having been a resident of San Diego for so many years, it's impossible not to get caught up in our Chargers even though there always seems to be just as many fans in the stadium for the opposing team as there are Chargers fans.  Lots of people who grew up elsewhere find their way here because of the weather and they rarely leave, but manage to hang on to their old teams enough to drive the rest of us crazy.  Inevitably, a comment is shouted about something to the effect of, "If you're loving your blinking bleebs so much, then why don't you go back to where you came from..." when the visitors are winning, and their San Diego fans are loudly proclaiming their superiority on the field.  Ah, the joys of being sports fans!

Being married to the most intense sports fan you'd ever imagine has helped me understand more about football than I'd have ever known otherwise.  Unfortunately, he's more of a cup-half-empty guy when it comes to sports, and suffers from knowing way too much -- using all the statistics he naturally holds in his brain to calculate possibilities for their athletic demise.   It's a sight to behold, watching his intensity each week, often standing in front of the television with his arms crossed instead of slouched in a chair with a beer.

He's not much of a beer guy.  He likes Coke -- and hot tea.

But he'll be at the game today, so I'll be home with our 16-year-old, cheering for our team with my usual it's not over 'till the fat lady sings attitude when it comes to our Chargers.  And no....I'm not planning on being the singing fat lady.

To spice things up a bit, I happen to have a bet going with a foodie friend Peter over at Kalofagas regarding the outcome of this game today.  His pick is Indy, and I'm saying no way on that one.  The Chargers are going all the way.  They're so due.  Over due.  Peter and I have agreed that should out team lose, we must admit our defeat, worship the winning team, and celebrate the winning city.  I sure hope he's studying about San Diego right now, because he's going to have a lot to write about. 

But now for some real spice.

How about a big ol' pot o' chili for the game?

 

10 Best List of 2008: One Foodie's Reflection

I'm not one for New Year's resolutions -- I never have been.  But I do reflect in a somewhat obsessive compulsive manner, so it's fitting to sift through all that's happened in a year's time to take stock.  It helps lighten the load a bit, and allows me to focus more on what matters.

If you've been a visitor to this site for a while, then you know I have another blog as well -- one that has nothing to do with food.  Can you even imagine?  Unfortunately, in the past many months as I've become more and more involved here, the place I go to write about whatever crosses my mind on any given day has begun to collect dust.

This is not good.

When I began blogging, it was to write.  To be accurate, it was also to share my opinions.  The two work quite nicely in my opinion, and not because I feel my opinions are all that important.  After all, I'm no one, but I do tire of having a head full of issues I need to work through.  Some people meditate, or jog.  I write.  Of course, it would be grand if writing burned calories like jogging does, but I digress.

I had no idea what I was getting myself into when I began, but I immediately loved being able to get some things off my chest from time to time.  Actually -- nearly daily.  As someone who has kept a notebook for many years, and who has enjoyed writing's cathartic effect, blogging was perfect and quickly became so much more than writing.  I've learned more about technology, and web design, software, and surprisingly, photography -- something I've always been interested in but rarely had time for.  The completely unexpected gain has been the interaction with people I've met along the way. 

When it became clear that my passion for cooking and food in general wouldn't fit into my writing world, this blog was born.  It, too, has taken on a life of its own quite different from what I first intended, but it's been at the expense of the other.

If you're someone who also lives in the world of all things gloriously food, then you know about the time and energy that goes into a food blog if it's done well, and I'm still learning how to do that.  It's truly amazing, and somehow,  I've turned it into a job.  It's work I enjoy, thankfully, but so is writing, and the struggle ahead of me is sorting out how to have both -- you know, in the best spirit of, "Ask and ye shall receive," or something like that.

Something's got to give, and I haven't figured it out yet, but I will.  I love thinking about food, shopping for food, cooking it, eating it, and photographing it.  I do not, however, enjoy writing about it the way I enjoy writing in general.  What a dilemma.

In the mean time, here's the sifting I've done for 2008 in all things related to food.  As I scan the list, I guess this means I'm a baker more than anything else.  Interesting, because I prefer savory cooking much, much more. 

1)  Best Dessert:  Brown Butter Ice Cream with Salted Almond Brittle and Pound Cake.  No contest.  What is it about brown butter?  I'm still thinking a nice drizzle of caramel would make it perfect.

2)  Best Meal:  Grilled Rib-Eyes with Tomatoes & Kalamatas.  Easy, quick, flavorful, and completely satisfying.  And yes, broiling the steak instead of grilling it works just perfectly!  Of course the tomatoes and olives would be perfect on chicken, fish, toasted bread....with a giant spoon all by itself.

3)  Best New Ingredient: I had absolutely no idea that pomegranate would be lovely in food.  Nothing like being born yesterday, right?  Until this fall, I hadn't used it in any recipe that involved cooking, except salad, and that doesn't quite count.  This Warm Spinach Salad is amazing even without the bacon.

4)  Best New Gadget:  Chef'n Palm Peeler.  Nothing new fangled, but oh so simple -- and sharp!  Makes peeling butternut squash a complete breeze compared to my more traditional looking peeler.  Who knew?  It fits around your finger and in the palm of your hand.

5)  Best Kitchen Tool Period: No question.  My Kitchen Aid, Big Bertha, is going strong at about nine years of age and counting.  No flames on her sides, but she smokes regularly.  I wouldn't trade her for anything, but do occasionally do without her (use bowl, wooden spoon, and elbow grease...) to keep myself humble.  If you don't have one yet, start saving.  It's worth it -- especially when you're making a meringue, or get crazy and put together some homemade Moon Pies.  Now, if I only had an extra mixing bowl...

6)  Best New Cookbook in my Collection: I thoroughly used Rick Bayless inside and out this year trying nearly 20 recipes -- a new record.  He should feel pretty worked over, don't you think?  If you think you know what Mexican food is, think again.  And his Bread Pudding?  Heavenly. 

 

7)  Best Cyber Bakefest:  If you'd told me two years ago that I could bake with friends who lived across the country, or in other countries, I'd have thought you were a loon.  But when we do get together with the help of Skype, we make amazing food.  Garlic Cheese Rolls anyone?  My, oh my!

8)  Best Never Posted Recipe:   I'll have to figure out why things like this never make it to "publish" because this recipe was completely delicious (erm...the photos suck?).  The recipe for Pan-Seared Scallops with Champagne Grapes and Almonds can be found at Noble Pig along with many, many other delicious recipes.  There's nothing quite like her wit!

9)  Best New Cooking Ah-Ha: Making bread.  Not a novel concept, I know, and it's not that I didn't know how, I just know better.  Between Zoe of Zoe Bakes, Susan of Wild Yeast, and Mary of The Sour Dough, the knowledge I've gained from these amazing bakers has helped me experiment with yeast more than ever.  Thanks!  If you missed my Bacon 3-Cheese Mother Loaf, you missed a lot.

 

10)  Best Home Sous Chef & Taster:  The resident hunkster, of course.  All I have to do is point him in the direction of a recipe.  He can pull it together from start to finish if I need him to when I'm a tad over-planned.  And yes, he also barbeques in the rain.

 
Bonus:  Best aspect of blogging?  Those of you who take the time to visit and say hello -- like Meg of Megan's Munchies who just gave me a Lovely Blog award.  Thanks, Meg!  So many of you are much better at keeping up with your visits than I am, and I constantly find myself vowing to improve. 

That sounds a bit like a resolution, doesn't it? 

Happy New Year to you all!

In the next few weeks, I'm doing some admin work on this site shifting it to my own domain, so there are bound to be glitches.  Thank you ahead of time for your patience!