Is our obsession with really great food all it's cracked up to be? Someone said to me recently, "Marcia, it's NOT all about the food!" Well, I've been pondering the statement for a while since then. I'd bet the 'foodie' in you disagrees with the statement as much as I do, otherwise you wouldn't be reading my blog :)
Think about this for a moment: What is the common denominator of any celebration, event, public, private gathering, etc.? Yes, it's the FOOD... and the one thing that will be remembered after it's over. How many times have you heard someone say, "... the wedding, conference, reunion, new restaurant, Thanksgiving at my in-laws", etc. where the most common comment was "...and the food was terrible." As someone who plans a myriad of events, both in my professional and personal life, the food is (almost) always the centerpiece, and where I choose to spend the money- and it's paid off in spades. Every time. Any celebration, event, to make or create an impression, or even 'just because', it's the food. Food is what people will remember.
For all you non-foodies, consider this: why are most restaurants at dinnertime filled in the midst of the economic downturn? Ok, you would argue, that some don't like/know how/have time to cook. Beware: it's twice as expensive and usually not as good as what you could create at home. Well, at least that's what my husband says. Also, consider the fact that Williams Sonoma, Stonewall Kitchen and the like have been offering cooking classes on top of what would be over the top for the average cook.... And why has there been an insurgence of food/cooking shows on tv? Back in the day, it was Julia Child, then Martha Stewart paved the way for all the others. Now, one has to struggle just to keep up with the variety of options. All I can say is, "Thank Heaven for FoodNetwork.com!" Seems that everyone and their sister has.... hmmmm. great idea!
So, after giving this much thought, I've determined that yes, it really IS about the food. I'm curious... what do you think?
P.S. the person who made the original statement has since retracted it.
Thursday, May 17, 2012
Lotsa Pasta
Pasta is satisfying, comforting and something that appeals to (almost) everyone. Growing up, pasta was a staple in my family and other than my husband, is one of my true loves. For me, eating pasta is like getting a warm hug on a cold or unnerving day. There's nothing like home made pasta, but if you cannot make it yourself or buy it fresh, there's so many shapes and varieties to choose from in the supermarket. The more curved and interesting shapes tend to hold the sauces better than spaghetti, but I guess it's all a matter of preference.
What is better than a pot of home made spaghetti sauce on a lazy Sunday afternoon? Even my husband, who only knew cold spaghetti and Ragu sauce from a jar in a previous life, has come to absolutely adore and appreciate pasta sauce. There's something therapeutic about making sauce, listening to Frank Sinatra and enjoying a Sunday afternoon at home. But since most people cannot dedicate the time, there are many options available for pasta sauce. Chicken livers are the secret to the Bolognese, shhhh..... The sweetness of the peppers, onion and basil and the salty tang of gorgonzola is the perfect foil to Pasta alla Fantasia. And who would have thought that anchovy paste with lemon cuts the bitterness of broccoli rabe with sausage? Mangia!
Bolognese Sauce
1 large onion
3 med. carrots
3 stalks celery
3 cloves garlic
3 1/2 lbs. ground beef, veal and pork mix, browned and drained
3 lg. cans diced tomatoes
1 lg. can tomato puree
2 c. red wine
2 T. salt
1lb. chicken livers
3 T. butter
2 T. sherry
Roughly chop the onion, carrot and celery (otherwise known as the Holy Trinity :) and put into food processor along with the garlic. Pulse until finely chopped. Saute in 3 T. olive oil in large pot. Add meat mixture (can be all beef if desired), tomatoes, wine and salt. Simmer for two hours. Meanwhile, saute chicken livers in butter untill cooked through and add sherry. Pour all into food processor and pulse until there are no chunks and add to sauce. Continue cooking and season to taste. Pour over pasta of your choice (I prefer campanelle or bow ties).
Spaghetti alla Fantasia
1/4 c. olive oil
4 orange bell peppers, cut into 1/4" strips
1 med. onion, minced
8 to 10 large basil leaves, finely shredded
1/4 t. salt
1/2 t. ground black pepper
1 lb. spaghetti
1/2 lb. crumbled Gorgonzola cheese
Heat oil and add peppers and onion. Cook over low heat until tender, 7 - 8 minutes. Add basil, salt and pepper. Cover and keep warm. Meanwhile, cook spaghetti in large pot of boiling water until tender but still firm, 8 - 10 min. Drain well and place pasta in a large, shallow serving bowl. Add Gorgonzola and toss gently until cheese melts. Add pepper mixture and toss again.
Pasta with Broccoli Rabe and Sausage
2 anchovy fillets, rinsed, or 1 t. anchovy paste
4 T. olive oil
1 T. lemon juice
4 cloves garlic, minced
1 lb. orechiette pasta
8 oz. hot Italian sausage, casings removed and cut into 1/4' pieces
1/2 t. hot pepper flakes
1 lb. broccoli rabe, trimmed and cut into 1/2" pieces
1 c. chicken broth
1 1/2 T butter
1/2 c. parmesan cheese
Smear anchovies with fork on cutting board until it turns to paste. Combine with oil, lemon juice and 1 t. garlic in bowl. Set aside. Bring 4 quarts water to boil in large pot. Add pasta and 1 T. salt and cook until al dente. Remove 1 c. cooking water, drain pasta and return to pot. While pasta cooks, heat 1 T. oil in 12" skillet. Add sausage and cook until browned. Drain sausage but leave rendered fat in pan. Heat skillet and add remaining garlic, pepper flakes and 2 T. oil. Cook until fragrant and add half broccoli rabe until just wilted, about 1 min. Add remaining broccoli rabe and 1/2 t. salt. Cook until crisp-tender, 2 - 3 min. Transfer broccoli rabe to colander and set in bowl. Bring broth and 3/4 c. pasta water to boil in now empty skillet. Simmer until reduced to 1 c. Remove from heat and whisk in anchovy mixture and butter. Add sauce, broccoli rabe and Parmesan cheese. Toss to combine. Add remaining pasta water as needed to adjust consistency.
What is better than a pot of home made spaghetti sauce on a lazy Sunday afternoon? Even my husband, who only knew cold spaghetti and Ragu sauce from a jar in a previous life, has come to absolutely adore and appreciate pasta sauce. There's something therapeutic about making sauce, listening to Frank Sinatra and enjoying a Sunday afternoon at home. But since most people cannot dedicate the time, there are many options available for pasta sauce. Chicken livers are the secret to the Bolognese, shhhh..... The sweetness of the peppers, onion and basil and the salty tang of gorgonzola is the perfect foil to Pasta alla Fantasia. And who would have thought that anchovy paste with lemon cuts the bitterness of broccoli rabe with sausage? Mangia!
Bolognese Sauce
1 large onion
3 med. carrots
3 stalks celery
3 cloves garlic
3 1/2 lbs. ground beef, veal and pork mix, browned and drained
3 lg. cans diced tomatoes
1 lg. can tomato puree
2 c. red wine
2 T. salt
1lb. chicken livers
3 T. butter
2 T. sherry
Roughly chop the onion, carrot and celery (otherwise known as the Holy Trinity :) and put into food processor along with the garlic. Pulse until finely chopped. Saute in 3 T. olive oil in large pot. Add meat mixture (can be all beef if desired), tomatoes, wine and salt. Simmer for two hours. Meanwhile, saute chicken livers in butter untill cooked through and add sherry. Pour all into food processor and pulse until there are no chunks and add to sauce. Continue cooking and season to taste. Pour over pasta of your choice (I prefer campanelle or bow ties).
Spaghetti alla Fantasia
1/4 c. olive oil
4 orange bell peppers, cut into 1/4" strips
1 med. onion, minced
8 to 10 large basil leaves, finely shredded
1/4 t. salt
1/2 t. ground black pepper
1 lb. spaghetti
1/2 lb. crumbled Gorgonzola cheese
Heat oil and add peppers and onion. Cook over low heat until tender, 7 - 8 minutes. Add basil, salt and pepper. Cover and keep warm. Meanwhile, cook spaghetti in large pot of boiling water until tender but still firm, 8 - 10 min. Drain well and place pasta in a large, shallow serving bowl. Add Gorgonzola and toss gently until cheese melts. Add pepper mixture and toss again.
Pasta with Broccoli Rabe and Sausage
2 anchovy fillets, rinsed, or 1 t. anchovy paste
4 T. olive oil
1 T. lemon juice
4 cloves garlic, minced
1 lb. orechiette pasta
8 oz. hot Italian sausage, casings removed and cut into 1/4' pieces
1/2 t. hot pepper flakes
1 lb. broccoli rabe, trimmed and cut into 1/2" pieces
1 c. chicken broth
1 1/2 T butter
1/2 c. parmesan cheese
Smear anchovies with fork on cutting board until it turns to paste. Combine with oil, lemon juice and 1 t. garlic in bowl. Set aside. Bring 4 quarts water to boil in large pot. Add pasta and 1 T. salt and cook until al dente. Remove 1 c. cooking water, drain pasta and return to pot. While pasta cooks, heat 1 T. oil in 12" skillet. Add sausage and cook until browned. Drain sausage but leave rendered fat in pan. Heat skillet and add remaining garlic, pepper flakes and 2 T. oil. Cook until fragrant and add half broccoli rabe until just wilted, about 1 min. Add remaining broccoli rabe and 1/2 t. salt. Cook until crisp-tender, 2 - 3 min. Transfer broccoli rabe to colander and set in bowl. Bring broth and 3/4 c. pasta water to boil in now empty skillet. Simmer until reduced to 1 c. Remove from heat and whisk in anchovy mixture and butter. Add sauce, broccoli rabe and Parmesan cheese. Toss to combine. Add remaining pasta water as needed to adjust consistency.
Oops! Common Cooking Mistakes and How to Prevent Them
Every cook screws up in the kitchen once in awhile. Actually, it's very easy to do, especially if you tend to multi-task like I do. I've been known to leave out an ingredient or mismeasure at times. With experience, a creative cook can often cook his/her way out of a culinary disaster, but it is the smart cook who aims to prevent such creativity from being necessary. Here are a few common mistakes and ways to be smarter by preventing such potential kitchen disasters:
1. Taste as You Go
Ming Tsi, one of my favorite chefs, is a firm believer in tasting as you go. In fact, he inscribed it in one of my cookbooks so that I'd remember. Not all recipes are written with the correct measurements- Just ask my friend Grace ;) You'll know what to use throughout so that the ultimate
1. Taste as You Go
Ming Tsi, one of my favorite chefs, is a firm believer in tasting as you go. In fact, he inscribed it in one of my cookbooks so that I'd remember. Not all recipes are written with the correct measurements- Just ask my friend Grace ;) You'll know what to use throughout so that the ultimate
Saturday, May 5, 2012
Celebrate Cinco de Mayo!
How can you not feel good about Mexican food? There's something about the culture that just gives you a warm feeling, both literally and figuratively. Having spent some time in Mexico City, I was exposed to the best that the country had to offer. The food is much simpler than what you typically see in Mexican restaurants here in the U.S. I find it interesting that many Mexicans do not celebrate Cinco de Mayo as we do here in the States, despite the fact that the holiday commemorated the Battle of Puebla, when the outnumbered Mexican troops defeated the French. For those of us who observe Cinco de Mayo by indulging in typical Mexican fare, here are a few suggestions that will round out any party.
I was never a big fan of guacamole until my husband brought a molcajete back from one of his trips to Mexico. It took three days to season it, but well with the effort. You can find on on line at Williams Sonoma if you want to make it as authentic as possible, otherwise, a heavy ceramic or wooden bowl will do the trick. Beware: this disappears quick, so you might want to double the recipe!
Guacamole (means 'avocado sauce' in Spanish)
2 ripe avocados
1 T fresh lime juice
1/2 c. seeded and chopped tomato
1/2 c. chopped onion
1 fresh jalapeno pepper, seeded and finely chopped
1/4 t. kosher salt
2 T fresh cilantro, chopped
Mix tomato, onion, jalapeno with lime juice and salt. Mix in avocado until thoroughly incorporated and then fold in cilantro. Season to taste and top with diced tomatoes and cilantro. Serve with restaurant style tortilla chips. (I prefer the blue corn chips :)
Salsa
I've made it from scratch, but here's my quick, semi-homemade version:
1 jar of your favorite salsa
1/4 onion chopped
1 fresh jalapeno pepper, seeded and chopped
2 tomatoes, seeded and chopped
2 T fresh chopped cilantro
Juice of 1 lime
Pour salsa into a bowl and add remaining ingredients. Add additional cilantro and lime to taste.
Grilled Stuffed Jalapenos
Thanks to my friend Dave Ortego for introducing me to this easier and healthier version!
Large, fresh whole jalapeno peppers
Cream cheese
Prepared packaged bacon
Slice peppers lengthwise and scoop out inside, leaving the stem intact. Fill with cream cheese and top with chopped bacon. Can be cooked on the grill or put under the broiler until peppers are soft and tops are slightly browned.
Black Bean and Chicken Chilaqulles (chee-tah-Kee-lays)
1 c. thinly sliced onion
5 cloves garlic, minced
2 c. shredded cooked chicken breast
1 can black beans, rinsed and drained
1 c. chicken stock
1 7 oz. jar salsa
15 corn tortillas, cut into 1 inch strips
1 c. shredded queso blanco (found with the more exotic cheeses in the produce dept.)
Preheat oven to 450 degrees. Cook onion in large, non-stick skillet with 1 t. oil. Saute until browned, about 5 min. and add garlic- cook 1 min. Then add chicken and transfer to medium size bowl. Stir in beans. Add salsa and broth to pan and bring to boil. Reduce heat and simmer 5 min. Set aside. Place half tortilla strips in bottom of 11 x 7 inch baking dish coated with cooking spray. Layer half chicken mixture over tortillas, top with remaining tortillas and chicken mixture. Pour broth mixture evenly over and sprinkle with cheese. Bake for 10 - 15 min. until tortillas are lightly browned and cheese is melted.
Chili's Presidente Margarita
Shhh.... you didn't get this from me!
2 oz. Sauza tequila
1 oz. Presidente brandy
1 oz. Rose's lime juice
5 oz. sour mix
fresh limes
Kosher salt
Ice cubes
Squeeze lime over ice cubes in cocktail shaker. Add remaining ingredients except salt. Shake well and strain over ice cubes in salted rimmed glass. Garnish with lime slice.
Sangrita - Tequila's Best Friend
Sangrita is a mixture of tomato, citrus juices and seasonings created hundreds of years ago in the agave-growing Mexican state of Jalisco as a drink to soothe the burn of homemade tequila. Sipping sangrita with tequila soon became a Mexican tradition and one that I was exposed to at various times while in Mexico City. Sangrita means "little blood" in Spanish and is often sipped alternately with premium tequilas.
2 c. tomato juice
1/2 c. freshly squeezed orange juice
1/2 c. freshly squeezed lime juice
2 T grenadine syrup
2 T Worcestershire sauce
1/2 t. salt
1/2 t. freshly ground black pepper
1/4 t. hot chili powder
In clean glass jar with tightly fitting lit, combine all ingredients, cover and shake well. Chill for 2 hours until well chilled. Can be stored in refrigerator for up to a week... if it lasts that long!
I was never a big fan of guacamole until my husband brought a molcajete back from one of his trips to Mexico. It took three days to season it, but well with the effort. You can find on on line at Williams Sonoma if you want to make it as authentic as possible, otherwise, a heavy ceramic or wooden bowl will do the trick. Beware: this disappears quick, so you might want to double the recipe!
Guacamole (means 'avocado sauce' in Spanish)
2 ripe avocados
1 T fresh lime juice
1/2 c. seeded and chopped tomato
1/2 c. chopped onion
1 fresh jalapeno pepper, seeded and finely chopped
1/4 t. kosher salt
2 T fresh cilantro, chopped
Mix tomato, onion, jalapeno with lime juice and salt. Mix in avocado until thoroughly incorporated and then fold in cilantro. Season to taste and top with diced tomatoes and cilantro. Serve with restaurant style tortilla chips. (I prefer the blue corn chips :)
Salsa
I've made it from scratch, but here's my quick, semi-homemade version:
1 jar of your favorite salsa
1/4 onion chopped
1 fresh jalapeno pepper, seeded and chopped
2 tomatoes, seeded and chopped
2 T fresh chopped cilantro
Juice of 1 lime
Pour salsa into a bowl and add remaining ingredients. Add additional cilantro and lime to taste.
Grilled Stuffed Jalapenos
Thanks to my friend Dave Ortego for introducing me to this easier and healthier version!
Large, fresh whole jalapeno peppers
Cream cheese
Prepared packaged bacon
Slice peppers lengthwise and scoop out inside, leaving the stem intact. Fill with cream cheese and top with chopped bacon. Can be cooked on the grill or put under the broiler until peppers are soft and tops are slightly browned.
Black Bean and Chicken Chilaqulles (chee-tah-Kee-lays)
1 c. thinly sliced onion
5 cloves garlic, minced
2 c. shredded cooked chicken breast
1 can black beans, rinsed and drained
1 c. chicken stock
1 7 oz. jar salsa
15 corn tortillas, cut into 1 inch strips
1 c. shredded queso blanco (found with the more exotic cheeses in the produce dept.)
Preheat oven to 450 degrees. Cook onion in large, non-stick skillet with 1 t. oil. Saute until browned, about 5 min. and add garlic- cook 1 min. Then add chicken and transfer to medium size bowl. Stir in beans. Add salsa and broth to pan and bring to boil. Reduce heat and simmer 5 min. Set aside. Place half tortilla strips in bottom of 11 x 7 inch baking dish coated with cooking spray. Layer half chicken mixture over tortillas, top with remaining tortillas and chicken mixture. Pour broth mixture evenly over and sprinkle with cheese. Bake for 10 - 15 min. until tortillas are lightly browned and cheese is melted.
Chili's Presidente Margarita
Shhh.... you didn't get this from me!
2 oz. Sauza tequila
1 oz. Presidente brandy
1 oz. Rose's lime juice
5 oz. sour mix
fresh limes
Kosher salt
Ice cubes
Squeeze lime over ice cubes in cocktail shaker. Add remaining ingredients except salt. Shake well and strain over ice cubes in salted rimmed glass. Garnish with lime slice.
Sangrita - Tequila's Best Friend
Sangrita is a mixture of tomato, citrus juices and seasonings created hundreds of years ago in the agave-growing Mexican state of Jalisco as a drink to soothe the burn of homemade tequila. Sipping sangrita with tequila soon became a Mexican tradition and one that I was exposed to at various times while in Mexico City. Sangrita means "little blood" in Spanish and is often sipped alternately with premium tequilas.
2 c. tomato juice
1/2 c. freshly squeezed orange juice
1/2 c. freshly squeezed lime juice
2 T grenadine syrup
2 T Worcestershire sauce
1/2 t. salt
1/2 t. freshly ground black pepper
1/4 t. hot chili powder
In clean glass jar with tightly fitting lit, combine all ingredients, cover and shake well. Chill for 2 hours until well chilled. Can be stored in refrigerator for up to a week... if it lasts that long!
Monday, March 12, 2012
Authentic Mad Men Premier Party Food
If you're as much of a Mad Men fan as I am, then you are anxiously awaiting the 2 hour premier of Season 5 on March 25th. All this talk about some significant surprises has my interest piqued for sure. With the Mad Men craze rapidly spreading, there are many fans out there who are planning on having a season premier party. Of course no party would be complete without the right food. Although food does not take center stage in Mad Men, it is the visual equivalent of the clicking typewriters, and a detail that certainly lends authenticity.
Judy Gelman and Peter Zheuthin beat me to the punch by writing the Unofficial Mad Men Cookbook- Inside the Kitchens, Bars and Restaurants of Mad Men. Complete with recipes for cocktails, appetizers, main dishes and desserts, this cookbook highlights all the food and drinks that were depicted throughout all four seasons. Each recipe is precededs by a historical and cultural dialogue about the food and why it was used in the particular season and episode mentioned. I just finished reading the book, and although I remember most of the items mentioned from the episodes, there were a few that I completely missed.
As a child in the 60's, Mad Men brings back many memories for me and I grin every time I see something in an episode that transports me back to that timeframe: Like my grandmother's dishes in the Draper kitchen and highball glasses used in Betty's Around the World dinner party, Don's travel alarm clock like the one my father had for so many years, and the exact African prints in Peggy's apartment that hung in my grandparent's living room until the mid 70's. Much like these props that bring back fond memories, so does the food of Mad Men. I grew up with all the food of that era which are all in the book: California Dip, Parmesan Canapes, Waldorf Salad, Stuffed Crown Roast of Pork, Chicken Kiev and Ladyfingers Cheesecake. Like the characters in Mad Men, my parents would throw dinner parties that included these items and of course would not be complete without Tom Collins.
So for those of you who are planning a Premier Party and appreciate retro food, here are some menu suggestions from the book to tie a bow around your ultimate Mad Men event: P.S. don't forget the vintage hostess apron and Mad Men soundtracks!
Don Draper's Old Fashioned
1 orange slice
1 maraschino cherry
1 tsp. sugar
few drops of Augostura bitters
a splash of soda water to muddle ingredients
2 1/2 oz. rye or bourbon (Don prefers Canadian Club of course)
In a mixing glass, muddle orange slice, cherry, sugar, bitters and a litte soda water: push around and break up cherry and orange until flavor is released. Add soda water so cherry is wet and sugar is melted. Add rye or bourbon and serve over rocks.
Fill a martini glass with water and large ice cubes enough to keep it cold while mixing the drink. Pour vermouth and gin into a mixing glass (or shaker) and stir. Pour ice and water out of martini glass. Pour martini into prepared glass. Put leftovers in a rocks glass. Makes 1 drink.
Roger Sterling's Martini
1/8 oz. dry vermouth
2 1/2 oz. Gin
Fill a martini glass with water and large ice cubes enough to keep it cold while mixing the drink. Pour vermouth and gin into a mixing glass (or shaker) and stir. Pour ice and water out of martini glass. Pour martini into prepared glass. Put leftovers in a rocks glass. Makes 1 drink.
Bridge Night Tom Collins
1 1/2 oz. dry gin
1 oz. lemon juice
1 tsp. powdered sugar
1/2 lime
3 oz. club soda
Maraschino cherry and orange slice for garnish
Add gin, lemon juice and powdered sugar to cracked ice in a cocktail shaker and shake thoroughly. Strain into a tall glass. Add ice cubes, squeeze lime into drink and fill with club soda. Stir a little and garnish with lime shell, cherry and orange slice. Makes 1 drink.
Betty's Stuffed Celery
3 oz. soft cream cheese
1 Tbsp. mayonnaise
8 chopped stuffed olives
10 minced, blanched almonds
4 long and wide celery stalks
Combine cream cheese, mayonnaise, olives and almonds in small bowl. Stuff celery stalks with filling. Chill and cut into bite size, 2 - 3 inch pieces before serving. Makes 8 servings.
Pete's California Dip
1 envelope dry onion soup mix
2 c. sour cream
Mix ingredients in a medium bowl, chill and serve with (nothing other than) Utz potato chips. Makes 2 cups.
Rockefeller Fundraiser Parmesan Canapes
3/4 c. minced onion
1/2 c. mayonnaise
1/3 c. Parmesan cheese
20 Melba toast rounds
Paprika
Mix onion, mayonnaise and cheese in a small bowl. Spread on toast pieces. Sprinkle with extra cheese and paprika. Before serving, broil 3 inches from heat for 2 - 3 minutes. Makes 20
Fill a martini glass with water adn large ice cubes enough to keep it cold while mixing the drink. Pour vermouth and gin into a mixing glass (or shaker) and stir. Pour ice and water out of martini glass. Pour martini into prepared glass. Put leftovers in a rocks glass.
Waldorf Salad
2 Granny Smith apples, diced
1 c. diced celery
1/2 c. chopped walnuts
1/2 c. red grapes
5 T. mayonnaise
Lettuce for serving
Mix apples, celery, walnuts, and grapes with mayonnaise. Place mixture in the middle of a salad bowl, lined with lettuce. Makes 2 servings.
Avocado and Crab meat Mimosa
2 ripe avocados
1 scallion, minced
2 t. lemon juice
1/4 tsp. salt
dash tobasco sauce
3 Tbsp. mayonnaise
2 Tbsp. chili sauce
1 Tbsp. prepared horseradish
1/8 tsp. Worcestershire sauce
ground pepper
8 oz. cooked fresh crab meat
2 c. watercress
2 hard-cooked egg yolks
1 Tbsp. chopped fresh parsley
Peel half of one avocado. In small bowl, mash avocado half. Add scallion, 1 tsp. lemon juice, 1/4 tsp. salt and tobacco. Still until combined and set aside. In separate bowl, stir together mayonnaise, chili sauce, horseradish, Worcestershire and remaining lemon juice. Season with salt and pepper. Set aside. Peel remaining 1 1/2 avocados and cut into half inch cubes and place in a large bowl. Squeeze excess moisture from crab meat. Add to cubed avocado and gently combine. Fold in mayonnaise mixture until crab and avocado are evenly coated. Line bottoms of 6 chilled open champagne glasses (or small glass serving dishes) with watercress. Divide crab mixture evenly among the glasses. Top each with a dollop of mashed avocado mixture. Press egg yolks through fine mesh sieve. Combine with parsley in a small bowl. Sprinkle yolk mixture evenly over each portion. Can be refrigerated up to 3 hours. Makes 6 servings.
Judy Gelman and Peter Zheuthin beat me to the punch by writing the Unofficial Mad Men Cookbook- Inside the Kitchens, Bars and Restaurants of Mad Men. Complete with recipes for cocktails, appetizers, main dishes and desserts, this cookbook highlights all the food and drinks that were depicted throughout all four seasons. Each recipe is precededs by a historical and cultural dialogue about the food and why it was used in the particular season and episode mentioned. I just finished reading the book, and although I remember most of the items mentioned from the episodes, there were a few that I completely missed.
As a child in the 60's, Mad Men brings back many memories for me and I grin every time I see something in an episode that transports me back to that timeframe: Like my grandmother's dishes in the Draper kitchen and highball glasses used in Betty's Around the World dinner party, Don's travel alarm clock like the one my father had for so many years, and the exact African prints in Peggy's apartment that hung in my grandparent's living room until the mid 70's. Much like these props that bring back fond memories, so does the food of Mad Men. I grew up with all the food of that era which are all in the book: California Dip, Parmesan Canapes, Waldorf Salad, Stuffed Crown Roast of Pork, Chicken Kiev and Ladyfingers Cheesecake. Like the characters in Mad Men, my parents would throw dinner parties that included these items and of course would not be complete without Tom Collins.
So for those of you who are planning a Premier Party and appreciate retro food, here are some menu suggestions from the book to tie a bow around your ultimate Mad Men event: P.S. don't forget the vintage hostess apron and Mad Men soundtracks!
Don Draper's Old Fashioned
1 orange slice
1 maraschino cherry
1 tsp. sugar
few drops of Augostura bitters
a splash of soda water to muddle ingredients
2 1/2 oz. rye or bourbon (Don prefers Canadian Club of course)
In a mixing glass, muddle orange slice, cherry, sugar, bitters and a litte soda water: push around and break up cherry and orange until flavor is released. Add soda water so cherry is wet and sugar is melted. Add rye or bourbon and serve over rocks.
Fill a martini glass with water and large ice cubes enough to keep it cold while mixing the drink. Pour vermouth and gin into a mixing glass (or shaker) and stir. Pour ice and water out of martini glass. Pour martini into prepared glass. Put leftovers in a rocks glass. Makes 1 drink.
Roger Sterling's Martini
1/8 oz. dry vermouth
2 1/2 oz. Gin
Fill a martini glass with water and large ice cubes enough to keep it cold while mixing the drink. Pour vermouth and gin into a mixing glass (or shaker) and stir. Pour ice and water out of martini glass. Pour martini into prepared glass. Put leftovers in a rocks glass. Makes 1 drink.
Bridge Night Tom Collins
1 1/2 oz. dry gin
1 oz. lemon juice
1 tsp. powdered sugar
1/2 lime
3 oz. club soda
Maraschino cherry and orange slice for garnish
Add gin, lemon juice and powdered sugar to cracked ice in a cocktail shaker and shake thoroughly. Strain into a tall glass. Add ice cubes, squeeze lime into drink and fill with club soda. Stir a little and garnish with lime shell, cherry and orange slice. Makes 1 drink.
Betty's Stuffed Celery
3 oz. soft cream cheese
1 Tbsp. mayonnaise
8 chopped stuffed olives
10 minced, blanched almonds
4 long and wide celery stalks
Combine cream cheese, mayonnaise, olives and almonds in small bowl. Stuff celery stalks with filling. Chill and cut into bite size, 2 - 3 inch pieces before serving. Makes 8 servings.
Pete's California Dip
1 envelope dry onion soup mix
2 c. sour cream
Mix ingredients in a medium bowl, chill and serve with (nothing other than) Utz potato chips. Makes 2 cups.
Rockefeller Fundraiser Parmesan Canapes
3/4 c. minced onion
1/2 c. mayonnaise
1/3 c. Parmesan cheese
20 Melba toast rounds
Paprika
Mix onion, mayonnaise and cheese in a small bowl. Spread on toast pieces. Sprinkle with extra cheese and paprika. Before serving, broil 3 inches from heat for 2 - 3 minutes. Makes 20
Fill a martini glass with water adn large ice cubes enough to keep it cold while mixing the drink. Pour vermouth and gin into a mixing glass (or shaker) and stir. Pour ice and water out of martini glass. Pour martini into prepared glass. Put leftovers in a rocks glass.
Waldorf Salad
2 Granny Smith apples, diced
1 c. diced celery
1/2 c. chopped walnuts
1/2 c. red grapes
5 T. mayonnaise
Lettuce for serving
Mix apples, celery, walnuts, and grapes with mayonnaise. Place mixture in the middle of a salad bowl, lined with lettuce. Makes 2 servings.
Avocado and Crab meat Mimosa
2 ripe avocados
1 scallion, minced
2 t. lemon juice
1/4 tsp. salt
dash tobasco sauce
3 Tbsp. mayonnaise
2 Tbsp. chili sauce
1 Tbsp. prepared horseradish
1/8 tsp. Worcestershire sauce
ground pepper
8 oz. cooked fresh crab meat
2 c. watercress
2 hard-cooked egg yolks
1 Tbsp. chopped fresh parsley
Peel half of one avocado. In small bowl, mash avocado half. Add scallion, 1 tsp. lemon juice, 1/4 tsp. salt and tobacco. Still until combined and set aside. In separate bowl, stir together mayonnaise, chili sauce, horseradish, Worcestershire and remaining lemon juice. Season with salt and pepper. Set aside. Peel remaining 1 1/2 avocados and cut into half inch cubes and place in a large bowl. Squeeze excess moisture from crab meat. Add to cubed avocado and gently combine. Fold in mayonnaise mixture until crab and avocado are evenly coated. Line bottoms of 6 chilled open champagne glasses (or small glass serving dishes) with watercress. Divide crab mixture evenly among the glasses. Top each with a dollop of mashed avocado mixture. Press egg yolks through fine mesh sieve. Combine with parsley in a small bowl. Sprinkle yolk mixture evenly over each portion. Can be refrigerated up to 3 hours. Makes 6 servings.
Wednesday, December 7, 2011
The Christmas Cookie Club
Who doesn't love the holiday season, with all its trimmings and traditions and recipes that have been handed down for generations? Christmas has always been special in my family, probably because it is my mother's favorite time of year. Over time, I had come to carry on the Christmas cookie tradition. I would literally go on a cookie baking blitz for two days straight- standing in my kitchen meticulously baking family favorites and some new cookies while watching classic Christmas movies or listening to Christmas carols. I worked hard to create the ultimate cookie platter that I would bring to our family celebration.
As time went on, it became more of a hassle with a grown family and a demanding career, but I remained diligent about making cookies each year. Then one day, my friend Beth Longo suggested that I hold a Cookie Swap. New to the concept, I thought it was worth giving it a try. Making only one type of cookie had to be easier than making six different kinds, right? The first year, there were five of us, and then with each year, the event grew exponentially. Now, seven years later, the event doubles as my annual holiday party that includes husbands, a variety of hors d'oeurves, Christmas carols, libations, a Yankee re-gift swap, and a prize for Best in Show. We try to add something new each year to keep it fun and interesting. And in the spirit of giving, we have started donating a cookie platter to a local charity.
I just finished reading The Christmas Cookie Club http://www.barnesandnoble.com/w/christmas-cookie-club-ann-pearlman/1100366880 by Ann Pearlman, a wonderful tribute to this annual tradition as well as a story about how intricately twelve women's lives are woven together and the common bonds that they share. In addition to a story that any woman can relate to (at least on some level), it includes cookie recipes and histories behind some classic cookie ingredients. I wouldn't consider myself the ultimate Cookie Bitch as Marnie did, but like her, I have set some standards for the event: no pre-packaged cookies, you must include the recipe to share, bring a re-gift and a sense of humor.
So, thank you Beth, for being the inspiration for my annual cookie tradition and for helping me bring the Brown Spice Cookies back to life each year! Ok, I admit, these require a little bit of work, but well worth the effort :) In honor of the first anniversary of my blog, I give you a few of my family favorites:
Aunt Josie's Brown Spice Cookies
1 3/4 c. flour
1 3/4 c. sugar
1/8 c. Hershey's cocoa
1 1/2 t. baking powder
3/4 t. baking soda
1/4 t. cinnamon
1/4 t. cloves
1/4 t. allspice
1/8 lb. chopped walnuts
1/8 lb. chopped pecans
1/8 lb. chopped dates
1/8 lb. raisins
8 oz. warm coffee
1/4 lb. melted Crisco
1/4 t. vanilla
1/4 t. lemon extract
Mix all ingredients together and roll into tight, 1 1/2" balls. Bake at 400 for 10 min. Frost entire cookie by immersing them in 1/2 lb. confectioners' sugar, 1/4 c. milk, 1/2 t. vanilla. Let dry on wax paper, then turn over and frost bottom.
Mom's Anise Cookies
5 1/2 c. flour
3/4 c. butter, cubed
1/2 c. milk
1/4 c. melted and cooled Crisco
1 1/2 c. sugar
1 T. baking powder
4 eggs
1 T. anise extract
Confectioners' sugar
Mix flour and butter with your hands until mixture resembles crumbs. Stir in sugar and baking powder. In small bowl, beat eggs with milk and anise. Add Crisco and flour. Knead 2 min. on floured surface. Refrigerate 2 hrs. Roll into 1" balls and bake at 350 for 20 min. Glaze with confectioners' sugar, milk and anise. Sprinkle with decorative sugar. Makes 5 dozen.
Bruce's Butter Cookies
1 c. butter, softened
1/2 c. sugar
1 egg
3 t. vanilla
3 c. flour
1/2 t. baking powder
Mix first 4 ingredients in mixer. Sift in flour and baking powder and mix until dough becomes one large ball. Refrigerate 1 hr. Roll out to 1/4" thick and use varied cutters. Bake at 425 for about 10 min until just cooked. These should not get golden brown. Frost with: 1 stick melted butter, room temperature; 1/2 c. coffee and 1 pkg. confectioners' sugar. Tint with food coloring. Makes 2 1/2 dozen.
As time went on, it became more of a hassle with a grown family and a demanding career, but I remained diligent about making cookies each year. Then one day, my friend Beth Longo suggested that I hold a Cookie Swap. New to the concept, I thought it was worth giving it a try. Making only one type of cookie had to be easier than making six different kinds, right? The first year, there were five of us, and then with each year, the event grew exponentially. Now, seven years later, the event doubles as my annual holiday party that includes husbands, a variety of hors d'oeurves, Christmas carols, libations, a Yankee re-gift swap, and a prize for Best in Show. We try to add something new each year to keep it fun and interesting. And in the spirit of giving, we have started donating a cookie platter to a local charity.
I just finished reading The Christmas Cookie Club http://www.barnesandnoble.com/w/christmas-cookie-club-ann-pearlman/1100366880 by Ann Pearlman, a wonderful tribute to this annual tradition as well as a story about how intricately twelve women's lives are woven together and the common bonds that they share. In addition to a story that any woman can relate to (at least on some level), it includes cookie recipes and histories behind some classic cookie ingredients. I wouldn't consider myself the ultimate Cookie Bitch as Marnie did, but like her, I have set some standards for the event: no pre-packaged cookies, you must include the recipe to share, bring a re-gift and a sense of humor.
So, thank you Beth, for being the inspiration for my annual cookie tradition and for helping me bring the Brown Spice Cookies back to life each year! Ok, I admit, these require a little bit of work, but well worth the effort :) In honor of the first anniversary of my blog, I give you a few of my family favorites:
Aunt Josie's Brown Spice Cookies
1 3/4 c. flour
1 3/4 c. sugar
1/8 c. Hershey's cocoa
1 1/2 t. baking powder
3/4 t. baking soda
1/4 t. cinnamon
1/4 t. cloves
1/4 t. allspice
1/8 lb. chopped walnuts
1/8 lb. chopped pecans
1/8 lb. chopped dates
1/8 lb. raisins
8 oz. warm coffee
1/4 lb. melted Crisco
1/4 t. vanilla
1/4 t. lemon extract
Mix all ingredients together and roll into tight, 1 1/2" balls. Bake at 400 for 10 min. Frost entire cookie by immersing them in 1/2 lb. confectioners' sugar, 1/4 c. milk, 1/2 t. vanilla. Let dry on wax paper, then turn over and frost bottom.
Mom's Anise Cookies
5 1/2 c. flour
3/4 c. butter, cubed
1/2 c. milk
1/4 c. melted and cooled Crisco
1 1/2 c. sugar
1 T. baking powder
4 eggs
1 T. anise extract
Confectioners' sugar
Mix flour and butter with your hands until mixture resembles crumbs. Stir in sugar and baking powder. In small bowl, beat eggs with milk and anise. Add Crisco and flour. Knead 2 min. on floured surface. Refrigerate 2 hrs. Roll into 1" balls and bake at 350 for 20 min. Glaze with confectioners' sugar, milk and anise. Sprinkle with decorative sugar. Makes 5 dozen.
Bruce's Butter Cookies
1 c. butter, softened
1/2 c. sugar
1 egg
3 t. vanilla
3 c. flour
1/2 t. baking powder
Mix first 4 ingredients in mixer. Sift in flour and baking powder and mix until dough becomes one large ball. Refrigerate 1 hr. Roll out to 1/4" thick and use varied cutters. Bake at 425 for about 10 min until just cooked. These should not get golden brown. Frost with: 1 stick melted butter, room temperature; 1/2 c. coffee and 1 pkg. confectioners' sugar. Tint with food coloring. Makes 2 1/2 dozen.
Sunday, November 27, 2011
Thankful for Leftovers
This year, I'm very thankful for the support of family and friends who have helped us celebrate courage and joy in spite of a very difficult year. This Thanksgiving, I honor the importance of these friendships. Turns out, that this was a common thread that was woven throughout my family at Thanksgiving this year, and proudly displayed on our Tree of Thanks. I have had the honor of hosting Thanksgiving in recent years, and this year, I put some of the many downed twigs and branches to good use by arranging them nicely in a ceramic vase to create a tree. Then, I cut leaves from colored construction paper, punched a hole at the bottom and tied strings through them. Each of us wrote what we were thankful for and tied it to the Tree.
Second on my list would be Thanksgiving leftovers. Who doesn't love a good turkey sandwich made with stuffing, cranberry sauce and gravy? I came up with some other ideas for leftovers during the weekend to change up the same old, same old:
Second on my list would be Thanksgiving leftovers. Who doesn't love a good turkey sandwich made with stuffing, cranberry sauce and gravy? I came up with some other ideas for leftovers during the weekend to change up the same old, same old:
- Use turkey, vegetables and gravy to create a Shepard's Pie, topped with mashed potatoes (and cheese, if you like).
- A new twist on Turkey Frame soup: pipe stuffing (pulsed slightly in the food processor) onto homemade pasta sheets and seal to create little raviolis. Drop into simmering water to cook and add to soup.
- Tired of pumpkin pie and want a lighter dessert, reminiscent of the holiday? Mix 1 container of marscapone cheese into 1 can pumpkin pie filling with 1 Tbsp. pumpkin pie spice. Crumble molasses or ginger cookies and put in bottom of parfait glasses, top with pumpkin, chopped pecans and whipped cream. Repeat and refrigerate.
- Not enough gravy? Make a Maple Bourbon Glaze: 1 c bourbon, 2/3 c maple syrup, 2/3 c ketchup, 1/3 c soy sauce, 2 T chopped fresh ginger (or 2 tsp. ground ginger), and 2 Tbsp. packed brown sugar. Combine all ingredients and simmer 5 minutes. Can also be used to glaze the turkey during the final 15 minutes of cooking. Pssssst.... this is the secret to my gravy: mix 1/2 c of glaze into skimmed pan drippings, thicken and add 2 Tbsp. butter.
Subscribe to:
Posts (Atom)