Sunday, May 1, 2016

Blessed is the Holy Trinity



The Culinary Holy Trinity is a Base for Many Dishes
The holy trinity in cooking is a combination of 3 aromatic ingredients, whether it’s vegetables, herbs or spices that are gently sautéed together to provide a flavor base to build upon.  The fundamental essence in many dishes begins with these key ingredients.  In Italian cooking, it is sometimes referred to as battuto and includes onions, carrots and celery in a 2:1:1 ratio.  In France, this is called mirepoix.
The battuto in southern Italy is typically comprised of tomato, garlic and basil.  Chopped, raw ingredients make up the battuto, a derivative of battere, which means “to strike” and describes the use of a chef’s knife chopping on a cutting board.  While it is best to hand chop the vegetables, the most effective tool is a food processor, used on the pulse setting.
Three ingredients that represent the base of various cuisines, each ingredient is chopped very fine and sautéed in oil or butter to release their flavor.  When experiencing with different cuisines, it is important to know their unique trinities:

French:                 onions, carrots, celery
Italian:                  tomatoes, garlic, basil
Greek:                  lemon juice, olive oil, oregano
Indian:                  garlic, ginger, onion
Korean:                garlic, ginseng, kimchi
Spanish:               garlic, onion, tomato
Tai:                        lime, lemongrass, ginger
West African:      garlic, chili peppers, shallots
Chinese:              scallions, ginger, garlic
Japanese:            dashi, mirin, soy sauce
Cajun:                  celery, bell pepper, onion
Cuban:                 garlic, bell pepper, onion

I was thinking about this as I was making a pot of Bolognese sauce over the weekend.  If you had walked into my kitchen, you would have thought you were in a restaurant in Florence, Italy.  And it all began with the battuto.


Classic Bolognese Sauce

1/2 cup chopped yellow onion
2 tablespoons olive oil
3 tablespoons butter, divided
1 stalk celery, chopped
2 large carrot, chopped
2.5  lbs. mix of ground beef, veal and pork
salt and freshly ground pepper
1 cup red wine
1/2 cup whole milk
pinch of ground nutmeg
2 cups canned Italian whole plum tomatoes, chopped, with their juice
1 lb pasta (traditionally tagliatelle, but fettuccine and spaghetti work too)
In a Dutch oven, or large heavy bottomed pot, heat the butter and olive oil over medium heat. Add the onion and sauté until translucent. Add the celery and carrot and sauté for an additional 2 minutes.

Add the ground meats, using a fork or spatula to crumble it as you stir. Add 1/2 teaspoon salt and cook meat just until it is no longer pink.

Add the wine and increase heat to medium-high. Let the wine simmer until it has evaporated completely. 

Add the milk and a pinch of nutmeg. Reduce heat to medium and let the milk simmer until it has evaporated completely. 

Add the tomatoes and stir until thoroughly mixed. When the tomatoes begin to bubble, reduce heat to the lowest simmer and cook uncovered for at least 3 hours, but optimally 5 hours. Stir occasionally during the cooking process. If you keep it on the lowest possible simmer, you shouldn’t need to add any more liquid. If, however, it starts to stick, add a few tablespoons of water, but make sure no water is left at the end of the cooking time. Taste and adjust salt if necessary. 

Serve over cooked pasta, tossed with a teaspoon or two of butter. Top generously with freshly grated Parmesan.

 

Sunday, March 13, 2016

My Kitchen Update

Newly updated kitchen
It all started because my basement refrigerator died. Realizing that it would be best to just relocate our kitchen refrigerator downstairs, was the start of our kitchen update.  I say update because we didn't do any major renovations, just an update of the appliances, counter tops, furniture, paint, lighting and window treatments. Believe me, it felt more than that, but in the end it was all worth it.  

Kitchen before the update
Our home is only about 20 years old and the existing kitchen echoed it. White appliances scream 90's, so that's where we began.  Honestly, I never thought I'd get so excited about kitchen appliances, but I did.  The hardest part was finding a refrigerator that served our purposes and fit within the existing space.  One thing I did not want to do was cut into the existing, beautiful cabinetry.
New refrigerator
Luckily we found one from Fisher & Paykel which worked perfectly.  I didn't really care about the dishwasher as long as it was
quiet, but the stove I did.  I love the new stove which is automated yet very easy to use and clean. We also added under cabinet lighting and an extra light over the sink to enhance the lighting in the kitchen, and believe me- what a difference ambient lighting makes!  I put in a new, large and deep stainless steel (chef) sink with a trendy bronze faucet to complete the appliances.

Perimeter counter top design
The counter tops were more difficult to decide on.
We used elements of the earth and the ocean as our inspiration. However when it was all installed, particularly on the island where I do all the prep for my cooking, there seemed to be too much movement in the pattern. Ultimately, what we decided to do was re-purpose the island counter in the adjacent laundry room and put a more solid counter top to 'anchor' the kitchen. The black counter top is not a solid, it does have a pattern which resembles a summer starry night. Working in the design and construction industry for 25 years and married to an architect, you'd think I'd get the concept of form follows function..... my bad.  As for the shape, we
Re-purposed counter in laundry
added depth in order to create an overhang which matched the eyebrow style of the cornice over the sink window. Since everything in the kitchen was square, it was nice to add some curves and rounded edges, similar to the small stand and new, Pottery Barn kitchen table and counter stools.
 Also had complimentary back splash tile installed which tied a tight bow around the L-shaped counter to add dimension where all the 'light' was.  We opted for more subtle colors to blend in seamlessly with the new color palette.



Galley view- note new stove and tile
The existing muted eggplant wall color was changed to more of a green-putty color to compliment the kitchen elements rather than fight with them.  I made the purple work for 7 years by complimenting it with sage green, but now it was time to move on to a more sophisticated palette.  I also removed the outdated appliance garage and replaced the stain glass insert in the cabinet door above it to blend more seamlessly with the new design.

New granite bar top
Ok, now on to scope creep. Happens in all the projects I've been involved in professionally, the same happened with my kitchen. Since we were having work done, we figured that we'd tear out the laminate counter on the built-in bar in the adjacent den and put in a nice granite top. All I can say is WOW!  And then, since our 8 ft. slider was rotting from the outside, we had the slider and trim replaced and stained to match the cabinets.  Lastly was the window treatments and the rugs.  

The take-away from my kitchen update: Hire designers and contractors that really listen to you. I hired Laurene McGarry-Bissell of Eclectic Design, Inc. in Glastonbury, CT www.ecticdesigninc.com and she says:

New kitchen table
Custom window treatment
"If the cabinets are in good shape, there is no need to replace them for a fully effective renovation.  Replacing counter tops, backslashes, increasing lighting, trendy faucets and cabinet hardware and a fresh coat of wall paint can make the cabinets look brand new. Benefit of hiring a designer for a full or partial kitchen renovation:  (1) saves you time — a professional can find materials that suit your style, budget and that will mix well with the rest of your decor; (2) the smaller details really make a difference — an ogee edge versus a pencil edge, what color faucet would you prefer — stainless steel versus antique bronze; (3) under cabinet lighting — does the designer and contractor understand the various types of under cabinet lighting and types of lighting that can give you what you need without breaking the budget; (4) can manage the entire process to ensure a smooth project, especially if the designer has a  contractor he/she likes to work with.  They are a seasoned team that communicates well and respect one another’s roles so that your project is completed to your complete satisfaction."

Monday, January 4, 2016

10th Annual Holiday Party- Baking it Forward

Thanks to all for Baking it Forward!
I am still feeling so fulfilled as I write this after having delivered trays of homemade holiday cookies to those in need and the first responders in Shelton (where my office is located) on Christmas week.  It is so gratifying to bring something so unexpected, yet greatly appreciated, to those who really deserve it- For me, that's what the holidays are all about.

What started out 10 years ago as a way to save my sanity during the holidays, turned into an event that grew exponentially with each year.  Hosting a Cookie Swap saved me from the 48 hour cookie baking blitz hangover for sure, and I was very pleasantly surprised by all the wonderful and delectable holiday cookies that my friends and family proudly brought to the party. 
Beautifully Packaged Cookies
 
Year #2 grew to include the guys and even more snacks and holiday drinks, but this time, we added a Yankee Re-Gift Swap to mix things up.  We've come to find out that there were always one or two gifts that were most desired as they served as a big source of amusement, and the game became a little cut-throat (in a friendly sort of way).   

In Year #5, one or two of the gifts managed to reappear under our tree.  The guest list grew and so did the small plates and libations.  We always provide beer and wine, but sometimes include a signature cocktail such as a specialty martini, mimosa or homemade eggnog. This was the year that we started to include a prize for 'Best Cookie' which kept everyone on their best cookie baking game.

Year #6: It seemed unfulfilling that all of us enjoyed the event so much while there were others that were not so blessed with a home, family and friends, presents under the tree and food in their bellies.  So that year, we started donating a tray of cookies to a charity of our choice.  These donated trays were always welcomed and it made all of us feel the spirit of the season even more intensely.


Holiday Appetizers
Year #10, the largest attendance included 32 people, probably because it didn't snow on the day of the event!  The food was amazing- everyone contributed small plates which included pulled pork sliders, stuffed breads, spaghetti and meatball muffins, cocktail meatballs and turkey and stuffing eggrolls. And for dessert, brownie cake and homemade eggnog. And the cookies were just amazing.  We had so much that 6 trays were donated to charity.

You can see how my modest holiday party / cookie swap
Herbed Goat Cheese Pinecones
has grown over the years.  It gives me so much pleasure to host this signature event as a way to gather friends and to say thanks- Because when I really think about it.... for me, it's all about friendship, appreciation and generosity.  My sincere thank you to all who have contributed over the years to this event.  I will be writing a cookbook commemorating the 10th Annual Holiday Party, and will include a compilation of cookie recipes, savory snacks and hosting tips.  Meantime, I share some of the highlights of our holiday party with you.  Best wishes for a happy holiday season and a happy, healthy and prosperous New Year!


Cocktail Meatballs (at every event for the past 10 years)
1 lb hamburger
1 egg
1/3 c breadcrumbs
2 T A-1 Steak Sauce

Combine all ingredients and shape into small meatballs.  Brown under broiler in a cookie sheet lined with foil.  Drain fat and add to large frying pan along with:  1 c A-! steak sauce, 4 T brown sugar and 6 T butter.  Simmer, covered for 15 minutes and serve warm.

Sausalito Crab Dip 
1 pkg. Knorr Leek Soup Mix
1.5 c sour cream
1 T lemon juice
1/2 t hot pepper sauce
2 cans lump crab meat, drained
1 can artichoke hearts, drained and chopped
1 c shredded Swiss cheese
1 T chopped fresh dill

Mix all ingredients together and chill for 2 hours.  I like to hollow out a round pumpernickel bread and fill with dip.  Garnish with cherry tomatoes and fresh rosemary to simulate holly.

Turkey and Stuffing Eggrolls
Left over chopped turkey meat
Left over stuffing
Left over mashed potatoes\
Eggroll wrappers

Combine first three ingredients and place a large tablespoon of mixture in bottom corner of eggroll wrapper.  Brush opposite corner with a little water and roll up from the bottom, fold in sides and seal with top.  Fry in shallow pan with canola oil and serve with hot gravy and / or cranberry sauce.

Brownie Cake

Brownie Cake
1 stick butter
4 eggs
1 lb. can Hershey's Syrup
1 c sugar
1 c flour
1 t baking powder
1 t vanilla
1 c chopped walnuts or chocolate chips (optional)

Mix all ingredients together and pour into a prepared tube pan.  Bake at 350 degrees for 45 minutes.  Cool, unmold and sprinkle with powdered sugar or chocolate glaze.