My Gift to You this Holiday Season: a Signature Cocktail

When hosting a party, nothing says ‘you’re special’ like a signature cocktail.  I always try to include a little something extra in addition to the mainstream beer and wine at my gatherings.  Whether it’s the classic retro cocktails of the 60’s at my Mad Men Premier, or Martha Stewart’s homemade eggnog at my annual Holiday Cookie Swap, I try to  include something special that guests will remember long after the party is over. 

This ‘tradition’ began about 5 years ago when I started bringing a signature cocktail to our family’s Christmas celebration.  Each year, I’d surprise them with a special cocktail, made just for them.  It could be as simple as freezing a bottle of good vodka in an empty milk container filled with water and holly berries, or as elaborate as Twisted Christmas which includes a half dozen different liquors.  Hot Buttered Rum dates back as far as George Washington's time and is perfect for larger gatherings because the batter can be made in quantity ahead of time. I have fond memories of these Christmas celebrations: my father guarding the vintage punch bowl of homemade eggnog keeping cold on a table outside on my back deck (one for the guest, and one for him :), my late father-in-law enjoying more than his share of Twisted Christmas shakes at what would have been his last Christmas with us, and me and my sisters drinking iced vodka as we contemplated the best way to present the appetizers.  This year’s signature holiday cocktail is yet to be determined, although I’m thinking something sparkling might be in order…. 

The following  are some of my favorites in honor of the 2nd Anniversary of my blog- enjoy them this holiday season, and let us raise our glasses to Peace, Health and Prosperity.  Best wishes to you and yours this holiday and into the New Year!

Hot Buttered Rum

Hot Buttered Rum
1 lb. light brown sugar
1/2 lb. softened butter
2 t. cinnamon
2 t. ground nutmeg
1/2 t. allspice
2 t. vanilla

In mixing bowl, beat together butter and remaining ingredients until well combined.  Refrigerate in reusable container for up to a month, or place in freezer until ready to use.  In a preheated coffee mug, combine 2 heaping tablespoons batter with 1 1/2 oz. rum. Top with boiling water and stir to mix.

Gingerbread Martini

1 1/2 oz. vanilla vodka
1 1/2 oz. Frangelico
1 T. butterscotch schnapps
4 oz. ginger beer
Dark rum

Mix first three ingredients in shaker with ice.  Strain into glass.  Add ginger beer and a splash of dark rum.

Gingerbread Martini

Eggnog
6 eggs, separated
3/4 c. sugar
2 c. heavy cream
2 c. milk
2 c. bourbon
2 T. rum
freshly grated nutmeg

Beat egg yolks with mixer.  Gradually add 1/2 c. sugar until light and fluffy.  Beat egg whites separately until stiff peaks form, gradually adding remaining sugar.  Gently fold whites into yolk mixture.  Stir in cream and milk.  Add bourbon and rum, stir until combined. Chill, tightly covered for at least 3 hours. Stir gently before transferring to punch bowl.  Dust with freshly grated nutmeg before serving.

Twisted Christmas

Twisted Christmas

softball size vanilla ice cream
2 oz. Grand Marnier
2 oz. Creme de cocoa (white)
1 oz. Galliano
1 oz. brandy
1 oz. whiskey
eggnog

Add ice cream and 4 oz. eggnog in blender.  Add liquors and blend until frothy.

Thankful for the Ability to Provide Inspiration

This Thanksgiving season, I am thankful for inspiring others through my food blog, cooking class and radio interview.  Until recently, I didn’t realize how much what I’ve been doing as a creative outlet has inspired others.  I am truly grateful for my readers and those who continue to inspire me- and for that, I say “Thank You.”

Meg Bailey, Janet Pierce, Denise Egan, Nicole Carbone & Vin Robinson

After a year of contemplating teaching a cooking class, I finally did it.  My inspiration was all around me and at the prompting of some of the young women who work with me in my real job, I held a cooking class in my kitchen earlier this month.  With the holiday season rapidly approaching and little time to plan and prepare, I demonstrated how easy it was to prepare a simple, yet elegant meal.  Modeled around the concept of this blog, I developed an easy, seasonal menu that could be prepared within an hour.

Drizzling honey on the Baked Brie

Six women from Standard Builders learned techniques for using fresh herbs, chopping garlic and rolling out pie dough while they participated in an interactive class where all had a hand in preparing the meal.  What started out as an informal cooking class, ended up turning into a true team building exercise.  Donned in vintage aprons, my colleagues were excited about the event and interested in being inspired and learning a few time saving tips.

The perfect quick Apple Pie

We started out with the quickest and easiest Holiday Baked Brie so that the women had a little something to nibble on with the wine during class. Then we made an Apple Pie which baked while dinner was being prepared.  Coring and slicing apples takes the most time, but with a kitchen full of helpers, it took next to no time at all.  I typically make my own pie crust, but for this purpose, I used refrigerated pie down and demonstrated the quickest way to make an amazing pie.  My grandmother’s tip of using a pastry cloth was the key here, as it made the dough easy to handle and resulted in a lot less mess!  Even the more ‘experienced students’ thought this time saving tip was well worth the minimal price of admission.  

While the pie was baking, we prepared a one pot meal of Hoisin Chicken with Cranberry Rice (big nod to Ming Tsi’s One Pot Meals!).  One pot meals are great because they require minimal ingredients and preparation time, and result in the least mess.  As the chicken was simmering, we cut fresh herbs from the garden for the Roasted Butternut Squash.  I grow butternut squash in my own garden, but peeling and seeding them is time consuming.  If time is worth money to you, I suggest you get the squash already peeled and cut in the grocery store.  Once the squash is almost completely cooked, sprinkle with freshly chopped herbs which then become very aromatic and finish the dish.  The last thing we prepared was a Classic Caesar Salad.  The key is in layering the flavors- tossing with olive oil and seasoning with salt and pepper and repeating the process along with fresh lemon gives it a really fresh taste.  Homemade croutons are best, but you can find good ones in the produce section of the grocery store.

The finished meal, complete with Pinot Noir

The end result was a deliciously hot meal that not only looked good, but appealed to everyone.  In fact, Janet said that she now has her menu for Christmas Eve dinner!  

A few days after the class, I was interviewed on internet radio about my blog and the cooking class.  You can listen to the Nov. 7^th airing here: http://www.blogtalkradio.com/grandmassecrets/2012/11/08/food-for-thought#.UJml4pZv3Po.gmail.  (My segment is 30 minutes into the show).

Special thanks to my class participants for giving me the desire and confidence to continue providing inspiration to you and others to discover and embrace the cook within yourselves.

Holiday Baked Brie
1 wheel of Brie Cheese
1/2 c. chopped walnuts
1/2 c. Craisins
Honey

Place brie in a microwave safe dish, top with fruit and nuts. Drizzle with honey and heat in the microwave approx. 30 - 45 seconds until slightly melted.


Traditional Apple Pie
6 c. peeled, cored and sliced apples
1 T. lemon juice
2 T. flour
3/4 c. sugar
2 1/2 t. apple pie spice
1 T. butter
Refrigerated Pillsbury Pie Crust
1 egg slightly beaten with 2 T. water

In large bowl, mix apples, lemon juice and dry ingredients. Roll out pie crust on lightly floured surface. Line pie plate with dough and add apple mixture. Dot with butter.  Add top crust and crimp.  Bake at 350 degrees for 45 min.  Brush with egg wash and sprinkle with sugar. Bake an additional 10 - 15 min.


Roasted Butternut Squash
Butternut squash, peeled, seeded and cubed
Olive oil
Salt and pepper
chopped fresh herbs, optional

Saute squash in frying pan with oil to coat vegetables lightly. Roast on all sides, stirring occasionally.  Sprinkle with fresh herbs and season with salt and pepper when vegetables are 3/4 cooked.


Classic Caesar Salad
Romaine lettuce, chopped
3 cloves garlic, halved
1 egg, partially cooked
Olive oil
1/2 c. parmesan cheese
1 lemon
Worcestershire sauce
Croutons
salt and pepper

Season bowl (preferably wooden) with garlic halves.  Add chopped romaine and drizzle with oil.  Season with salt and pepper.  Toss.  Add lemon juice, egg and a few dashes of worcestershire.  Drizzle with more olive oil and season again.  Add cheese and croutons.

Soul Food

Everyone has a soul and everyone eats food, yet everyone feeds their souls with food differently.  This was the topic of a discussion I had recently with Omena (www.omena777.blogspot.com), friend of mine and Soul Historian.  Omena brought some very insightful observations to my dinner table which I share with you.

Relating food to love, the people express their love in one of two ways: conditionally and unconditionally.  It is conditional if you feel that you have to cook in order to keep people together.  Conditional cooks tend to use safe colors that are monochromatic and bland. However, it doesn’t matter what you cook, because all will end up having indigestion. 

Conversely, you can make soup from stones if you are cooking for the right reasons, loving without abandonment with gratitude in a nurturing way.  Unconditional cooks use a variety of everything in bright colors and spices.  However, for those that are searching, nothing ever seems good enough. (Wow- that just hit a little close to home!)

Probably the most obvious was that those who tend to overindulge are avoiding something or searching because they can never seem to get enough, while those that deprive themselves are incapable of receiving (love).

So, let’s say you/re the cook for a hypothetical feast.  Who would you invite? The manipulative mother, the eccentric aunt, the critical brother-in-law, the non-confrontational sister, the fun loving friend?  As much as people’s characteristics are different, so are their taste buds.  What do you serve with such an eclectic  group? 

Recipe for the Soulful Cook

Start with flexibility

And a sense of humor

Open your heart

Add a big dose of love

And en even bigger dose of tolerance

Discard the OCD

Sprinkle with random stardust (spices)

And serve with a smile.

What I’ve learned is that if you put energy into your cooking and do with love, you will walk out of the kitchen looking like you never did anything.  P.S. here’s another point to ponder:  What would the slogan be on your apron?  I thought about it for a minute and determined that mine would say: Kiss the Cook :)

Wine Class 101: A Candid Interview with Charles Bissell

For me, a meal is just not complete without a good glass of wine.  However, pairing various wines with meals is truly an art form.  I've been told that the old rules no longer apply now, that anything goes.  I have my preferences for sure, but not everyone has the same tastes.  For smaller, intimate dinners, I'm more likely to try something different; but for larger gatherings, I look to my good friend Charles Bissell, Owner of Charles Fine Wine in Glastonbury, CT, to help me with selections.  Passionate about both wine and food, Charles knows his craft, yet knows not to take himself too seriously.  He loves to help people understand the nuances of this ancient and mystical drink, and always greets his customers with a larger than life smile.  I'm thrilled to have the opportunity to interview him and share his insights with my readers. 

First, tell us a little about yourself and what draws you to this unique profession?

I have been in the wine business since 1980 when I moved to France after college so I could start learning about wine, winemaking, wine tasting, and vineyard work. I landed in the Burgundy region and spent a year working for 7 different families, negociants (wine shippers), and cooperatives. Whatever work was required, I helped. At a certain time of day, usually the morning, I would be educated in actual tasting and wine evaluation. The mornings were chosen because the palate is most acute at that time.Once back home I worked for a fine wine wholesale company and sold to restaurants and wine shops in Westchester New York. Not having much fun with that, I was then hired to manage a fine wine shop in West Hartford, CT. I found I really enjoyed the retail side of this business. After 2-3 years, I managed another fine wine shop in Hartford, CT. By 1988 I realized that the only way I could continue was to open my own fine wine shop, and Charles Fine Wine was introduced to the State of Connecticut.

What I enjoy the most is the interaction with a whole spectrum of folks and teaching them about wine. My customers include folks with large cellars to those who are not familiar with wine at all. I love to educate folks in a very comfortable and relaxing way, as many can be intimidated by its complexities. My goal is to customize the wine selection to the person’s needs and budget. Learning people’s palates is very important, as I can veer them into new directions still with wine styles they like.

 What should we know about understanding the basics of wine types?
The types and styles of wine are infinite. Every single person on the planet has different tastes…and even those tastes will change with time. Understanding wine types allows each individual to direct their efforts toward wines that are particularly delicious to themselves. Frequently this is done with the help of books, videos, but most importantly a good wine merchant.



Charles and me enjoying my favorite Pinot Noir



As someone unfamiliar with wine walks into a wine shop, all they can see are bottles with different labels. It is the job of the merchant to find out what style of wine the person enjoys and guide them to a selection that they would enjoy. I make sure to describe the wine so the customer knows exactly what they are going to get. No one likes surprises. I use the example of buying diamonds. Personally, I know nothing about diamonds. A good jeweler would guide me through the complexities of diamonds so I am able to make an educated decision. The same thing goes with wine.

Once someone is familiar with some of the different wine styles, then they can veer off their usual path and try new things that are similar but also different.
　
　
I'm sure you're asked this all the time- What are some things to consider when selecting a good wine at a reasonable price point?
Value is the one thing I feel is most important when I select the wines for my shop. There are thousands and thousands of wines out there and I try to find ones that express their varietal grape, and regional qualities the best.
For example, when a sales rep comes into the shop with a new wine to try, I will first look at the label and see what it is telling me. If it says "Cabernet Sauvignon" on the label and it is from California, I am already expecting certain things from this bottle. I will look at the color to see that it is deep and ruby. I’ll swirl the glass and put my nose in the glass. The aromas can speak volumes. Is it Cabernet Sauvignon I am smelling? Are the aromas rich and filling my nose with lovely black fruit smells? Are the aromas appropriate for a Cabernet Sauvignon? If "yes" I’ll move on, if "no" I pass. If I move on, I will want the flavors to match what I am smelling. Does the wine have a good richness? Does it coat the palate with ripe full flavors? Are the flavors in my mouth clean and fresh once I swallow? What feeling is left in my mouth?
After all this I decide on how much I would pay for this wine. If the price is less than my estimate, it will be a good value. If the price is more, I’d say "It’s a nice wine, but just too expensive."
Personally, I stay away from the highly advertised brands of wine. Since they are so advertised, who pays for all the advertising? The customer, of course. I’d rather pay for what’s IN the bottle than a fancy package or advertising. It’s the wine that counts.
　
　
That said, what would you would recommend, particularly now for BBQ's and moving on to the colder months?
Rather than specifying specific wines, I’ll speak of wine regions and grapes where some of the best values are coming from.
When it’s hot out and the grills are aflame, red wines can start to act funny. In the heat on the deck, reds will start to fall apart in the glass, making them less attractive. In the heat, one of my favorite wines is the dry rosÈs from Southern France. Yes, you heard me right folks…rosÈ. Bone dry, bright and crisp, these are one of the least snobby wines on the planet. Served icy cold in small cafÈ glasses, it’s amazing how fast a bottle will vaporize. And I particularly love the bright pink color.

Other areas of interest are Spain, where white wines made with the Verdejo grape make for some of the best summertime pleasure. The Loire Valley in Central France makes some of the most refreshing, crisp, and clean Sauvignon Blanc in the world. Also New Zealand, where Sauvignon Blanc frequently possesses notes of grapefruit in these bright and zesty whites.
As the weather starts to turn colder, here are some fun ideas… South America (Chile and Argentina) is one of the superstar regions for amazing values in both reds and whites. Malbec (a red grape from Argentina) can make wines comparable to California reds almost double the price. Carmenere (a red grape from Chile) can taste like Merlot on steroids, at half the price of a California Merlot. France’s Southern Rhone Valley is the home to the famous Cote du Rhone reds. Rich and spicy with notes of earth and dark fruit, these wines are great for cool weather and even those of us who like to grill year ‘round. And don’t forget Spain. The Tempranillo and "Old Vine" Grenache can be world class and inexpensive.
　
When it comes to flavors and aromas like hints of cherry, earth and chocolate, etc., where do they come from? And what is important to know about recognizing them?Being able to recognize and identify specific aromas and flavors is something that comes quickly to some folks and longer to others. These characteristics come from a combination of the grape variety, soil, and climate. When identifying them, it is a very personal matter. As I can say "I smell cherries in this wine."…you may say "No, I smell raspberries." Neither of us are wrong, as we smell what we smell. A great part of enjoying wine is in the identifying of what we actually taste. Recognizing specific aromas and flavors in a certain wine makes us understand the wine more, and personalizes the wine to each of us.
IMPORTANT NOTE…Trust and have faith in your palate. It amazes me how many times a person would ask me if the wine they were tasting was good or not.
When I give a wine class, I tell everyone to open up their minds to every aroma and flavor they have ever experienced. The good ones and the bad ones. Easier said than done. I also tell them that somewhere in the world, there is a wine that will possess that specific flavor or aroma.
Here are some interesting examples…good and bad.
Red fruits (cherry, strawberry, raspberry, currant, cranberry)
Black fruits (blackberry, black raspberry, black plum, cassis)
White fruits (Peach, pear, pineapple, apple, kiwi)
Citrus (lemon, lime, grapefruit)
Herbs (what’s in your spice cabinet?)
Earth, soil, leaves (dry and wet), mushrooms, tea, leather (even well used leather)
Woods (oak, cedar, smokey or not)
Nuts
Pencil lead
Minerals & Stones
Fabrics (cotton, wool, even wet wool)
Barnyard…yes, a barnyard on a hot day.
Burnt rubber
Tar
Wet dog (from different breeds, as they do smell different.)
Old lobster water
Wet musty basement floor
You get my drift?
　


We could go crazy about discussing wine parings.  On the extreme: white with fish/chicken and red with meat, to anything goes. Although this is no longer the rule, what is your approach to paring wine with food? I approach food/wine pairings a couple different ways. First, I will look at the style of wine I want to drink, or the style of food I want to cook. As I know one side of the pairing, I will need to match it with a similarly styled mate. If you had a delicate white fish, you wouldn’t want to clobber it with a dark heavy red, as the red wine will hide all the delicacy of the fish. Likewise, if I had a delicate fresh white wine, I wouldn’t want to slap down some super spicy ribs on the grill as that would murder the wine’s flavors.

Charles Bissell, Owner of Charles Fine Wine

Food/wine pairings need a balance.
Let’s say you were going to have a creamy chicken dish or buttery lobster. A comparable wine would be a buttery rich California Chardonnay. Makes sense. BUT…how about pairing with an opposite style? Instead of having a creamy buttery Chardonnay, you decided on a zesty Sauvignon Blanc? Think about it. You take a bite of rich food that coats the palate with buttery creamy goodness. By taking a sip of a wine of an opposite style would allow the wine to cleanse the palate with its brightness and zest leaving the palate ready for another bite of richness.
If you are planning on BBQ ribs, pulled pork, or smoked brisket, generally a hearty spicy red would work. A Rhone red, Syrah, Grenache from Spain, or Australian Shiraz would all work well.
While white meat/white wine, red meat/red wine would still more or less work…those days are over.
　
　
What would you consider a 'safe bet' when bringing wine to a friend's house for dinner?When I recommend wines that will be given as hostess gifts or simply to be opened that evening with friends, I select wines that are ready to drink with no fuss, no muss. What I mean by this is that the wine has to have the ability to be opened without the need for additional age, and can be enjoyed with no breathing. Simply open and pour. The wine also has to have some decent character to it. A light white or thin red will not make the cut. Generally these "gift" wines fall in the $10-$30 range.
For whites, a French Chardonnay, California Chardonnay, Sauvignon Blanc, Pinot Grigio (or any other Italian white), Spanish Verdejo or Viura.
For reds, Pinot Noir (not a thin one), Merlot, Shiraz, Zinfandel, Malbec, French Cotes du Rhone, Italian Chianti, Barbera or Dolcetto.
　
CT wineries are more prevalent now than ever. What are some things to consider at one of the tastings?
It almost seems like several new wineries open up in CT every year. The climate in CT (New England) is quite a bit different than that of California, Europe, or South America. One of the largest differences is simply "sun hours". Each variety of grape requires a certain amount of sun and rain each year to form quality wine grapes. While we may see Cabernet Sauvignon, Merlot, and Cabernet Franc for reds, and Chardonnay and Riesling for whites being grown in CT, other commonly known grapes are not. These grapes come from the vitis vinifera family. There are also a selection of French hybrid grape varieties such as Seyval Blanc, Vidal, and Marechal Foch. These grapes are less fragile to mildew and can ripen in the New England climate.
I encourage folks to take day trips to the various CT wineries as they are pretty to see, educational, and visits will let folks learn of new wines not commonly found.
　
What tips for storage can you give for those who do not have a wine cellar?
When storing wine, its worst enemies are temperature, light and vibration. Many folks want to store their wine at 55 degrees and 60% humidity, which is optimum. However, the need for a "wine cellar" is not always necessary.
My first question to a customer would be…"Are you buying wine to enjoy in the next 6 months?" If yes, then storage is less important. If you want to store wine for 6 months and on, then more focus on the storage would be recommended. If you are buying wine for more immediate enjoyment, then a storage closet or shelf in the basement would work just fine. (Note that wine should never be stored near a heat source.) Lay the bottles on their sides, so the corks stay moist, and you are all set.
If you want to start a collection and save some more special bottles for the future, then a particularly cool area in the basement (or even an under-counter self contained wine storage unit) may be required.
Some folks have come to me and proudly announced that they make sure that they rotate the bottles on a regular basis in their cellars. This is the darned silliest thing, as vibration is one of wines’ enemies…so simply leave your bottles at peace.
Many wines are now being bottled with screw-tops (which I love) or plastic corks. These prevent the wine from being spoiled by bad natural corks. Wine in screw-tops need not be laid on their sides.
　
Since we're in the midst of vacation season, any advice for traveling with wine?
As with storing wine, managing the temperature is key. Insulated wine carriers are the best for picnics, the beach, concerts, etc… When outdoors on a hot day, red wines should try to be in the 65-70 degree range. Whites can be in the 45 degree range.
When travelling a long distance and you want to bring 6-12 bottles or more (my kind of vacation), then a styro-foam wine shipper would work the best. They coddle the bottles safely and keep them insulated for a long time. Beware about leaving bottles of wine in a hot car, as it can harm the wine.
　
To decant, or not decant? When, why and for which wines?
There are those who debate the benefits of breathing and decanting wine, but I am a believer in it. Not all wines need decanting. Decanting the right wine offers 2 advantages to its enjoyment. First, it separates the clear wine from any sediment at the bottom of the bottle. Second, it allows the wine to breathe and aerate. Wines that are normally decanted are mature and have a deposit at the bottom of the bottle. To decant wines for breathing purposes encompasses a larger audience. Breathing wine is actually oxidizing it. Wine is cooped up in a bottle void of any oxygen. When opened it can be "closed" (not showing much aroma or flavor). By breathing the wine, oxygen starts to bring out the wine’s inner characteristics. Generally this is most effective with heavy red wines such as Cabernet Sauvignon, Bordeaux, hearty Pinot Noirs, and big Italian reds such as Barolo, Barbaresco, and Brunello.
　
　
As you know, I'm a huge Reidel glass fan... How important is the type/shape of the wine glass?
Wine glass technology has exploded over the past 15-20 years. Riedel was (and is) the leader in creating wine specific wine glasses. I am a believer that certain glasses will show off certain wines more effectively than others.
BUT, I am not necessarily a believer that the "Cabernet Sauvignon" glass cannot show off an amazing Pinot Noir, Zinfandel or Syrah. Red wines generally need a larger vessel to swirl around in so that their aromatics and character can develop. White wines generally don’t need the volume in the glass that reds do, but I’ve certainly had white wine in a "red" glass, and it was superb.
Certain wines may have a slightly higher alcohol content, so a proper glass can show it off well, and another may pronounce the alcohol too much and detract from the wine. The days of cheap Libby glasses are long gone.
With this explosion of designer wine glasses on the market, many can be found at very reasonable prices and safe in the dishwasher.
　
What are some key take always for you regarding Do's and Don'ts?
DO have fun with wine and all it has to offer.
DO respect it as an alcoholic beverage.
DON’T be a wine snob.
DON’T be swayed by price. More expensive doesn’t always mean "better".
　

Charles Fine Wine is located at 2283 Main Street, Glastonbury, CT 06033.  860.633.3322
For more information, check out his website: http://www.charlesfinewine.com/, or reach him at charles@charlesfinewine.com.

How the Women of Mad Men Really Feel About Cooking

Ok, so my obsession with Mad Men has been exposed.  With only one episode left after tonight, I am as wrought as the cast as to whether there will be another season.  Maybe what is so compelling to me is that they're not afraid to show you that nobody's perfect in the series.  All of them have faults, just like we all do- some are just worse than others.  It makes the series more real and believable with a little history and nostalgia to help underpin the story line.  From a cooking perspective, it didn't take me long to ascertain the cooking skills of the Mad Men divas. Beyond obsession? Maybe. However, there are some take aways here.  First, let's look at each of them:



Betty's Around the World Dinner



Betty Draper has a classic style, yet opts to take the easy way out.  Doesn't want to ruin the manicure - What?? In all fairness, she probably had a mother who took care of all the meal preparation which is why she never developed an interest.  However, she did show come creativity when she prepared the Around the World dinner to help Don with the Heineken ad campaign.  Ok, I'll give her that.  Season 5 introduced junk food (who remembers Bugels?) and packaged food.  Boxed stuffing for Thanksgiving?! Really?? These helped busy moms but did not enhance creativity and was not the most healthy choice.  Hence, the introduction of Weight Watchers as a response to January's post-partum weight gain.  Again, not much creativity here.

Meghan Draper being French, was exposed to more cultural food and imparts her taste into her new marriage.  Prior to marrying Meghan, Don had to go to Sardi's if he wanted anything exotic.  Beef Borginogne can certainly turn a man's head (I know)! She also pays more attention to make meals and events special and doesn't mind going out of her way which seems to be a nice change of pace for Don.  This is even more interesting, given the fact that she manages to pull it off despite a full time job which doesn't give her much satisfaction.  She's proven her creativity in developing ad campaigns, and now she's proving her creativity in the kitchen.

Trudy Campbell always seems to manage putting an interesting meal on the table for her up and coming husband, Pete.  Too bad he's too consumed with clawing his way to the top that he could care less. Whether it was inbred in her from her well-to-do family or whether she learned it herself, is anybody's guess.  Either way, she is the epitome of prim and proper and it shows in all that she says and does- particularly those ladies' lunches.  Now a stay at home mom living in the country, she has the time and inclination to plan and prepare the perfect dinner party for Pete's co-workers, Don and Kenny and their wives.  Many women in that situation would crack under the pressure, but Trudy carried herself with style and grace through it all- too bad Pete doesn't appreciate it.

Then there's:


Joan's Crown Roas Dinner

 Joan Harris very elegant and exhibited the same as she prepared a crown roast dinner for her then fiance and their friends.  Unfortunately, she is overly occupied with her job, Roger, her failing marriage and the new baby for any of that now.

Midge's funky style was kitchy and whimsical- A spontaneous woman, she had the ability to come up with as many hits as she did misses in the kitchen.  With never a shortage of drinks and drugs, who cared?

Peggy Olsen is too busy getting ahead at work by trying to prove that she's one of the guys that the mere thought of cooking never even crosses her mind. Her mother taught her how to cook and it showed when she flubbed the Cool Whip rehearsal. I feel sorry for whomever she may someday marry.

What I've Learned from the Divas of Mad Men

• Keep it simple, yet elegant
• Don't sweat the small stuff
• Be flexible because you never know when someone will show up unexpectedly
• Don't be afraid to be adventurous and try new things
• Have plenty of drinks on hand
• Always look your best, because if the meal fails, at least you'll look good and they won't notice

It Really IS All About the Food

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.

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. 

Pasta with Broccoli Rabe & Sausage

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!

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. 


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.

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!

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.