Entertain the Possibilities

Zucchini boats stuffed with black beans, corn, chipotle peppers, etc etc -- so much yum!

Since we’ve begun cooking under quarantine, I find I’m grabbing whatever fresh veggies I can find at the market and determining the treatment later. We had an extremely good outcome with these zucchini boats stuffed with black beans, roasted potato, corn, cheese, and flavored with chipotle in adobo.

I’ve tried stuffed zucchini before with ‘meh’ results, usually a watery interior and just so-so flavor. Not this time, thanks to the recipe from America’s Test Kitchen, found in their cookbook titled Best American Side Dishes. They don't typically post recipes online, but this is a close approximation.

The key is to pre-roast the zucchini upside-down on a baking sheet until seared but not all the way cooked. Another tip is the inclusion of roasted potato which adds bulk and flavor to the filling.

We served the Mexican-style stuffed zucchini as a side dish with orange-chipotle pork tenderloin. (We blogged about that previously, check it out here.) It is tasty and hearty enough to stand on its own as a meatless main dish. Olé!

This dinner was extremely satisfying. Who's ready for seconds? (Me. The answer is me.)

The Coronavirus song of the day explains what happens when temperatures run high, sung by Miss Peggy Lee.

And for your dinnertime listening pleasure, we present the musical stylings of Juan Garcia Esquivel, a Mexican bandleader whose lounge-y, jazzy music came to be linked with 1960s mod culture. Not sure what I mean? Well, in some circles his art is known as Space Age Bachelor Pad music. For me, a little Esquivel goes a long way. Give a listen and see what you think.

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Mom’s Apple Cake

4/16/2020

Tasty apple cake with loads of cinnamon. The big piece is for me :-)

It began with an apple. A whole mess of apples, in fact. What to make with them all?

Note: When shopping/cooking under quarantine, always buy the big bag. The item might not be available next time.

Dear Partner voted immediately and enthusiastically for apple cake, a childhood favorite that her family made in a single layer like a snack cake, loaded with cinnamon.

Sadly, we found no apple cake listed among the handwritten recipe cards tucked into a worn metal box. We asked Cousin Leah, an excellent baker in her own right, for her apple cake recipe and she kindly pointed us to the Smitten Kitchen version. That Leah is a pretty smart cookie. Oops, I mean cake.

See the caramelized apples on the crust/side? My favorite part

So whose mom is it in the title? The mom in question belongs to Deb Perelman, a very popular cookbook author and food blogger. We are big fans of both the Smitten Kitchen blog and this recipe in particular – serious wow.

The recipe comes together easily – foregoing an electric mixer, you do need some arm and hand strength for this one. It calls for a tube pan, although I’m sure you can use something else, if necessary, and just adjust the baking time. It bakes forever. Mine took a good 30 minutes past the recipe time. That’s okay, be patient. And then be patient again, as the cake must cool completely before de-panning it. That’s a lot of anticipation brewing before you get to sink your fork into a slice, but believe me, it’s worth it.

Two layers of melting apples, a lovely texture, a bottom crust that takes on a shortbread-like quality, and loads of cinnamon. Oh yes, this is the real deal. Even though it does not align with the childhood memories, this is a mighty fine apple cake that belongs in your repertoire.

Now how do you like them apples? Find the recipe from Smitten Kitchen here.

Today’s COVID-19 song celebrates our homes, where we spend 99.9% of our time under self-quarantine. For many fortunate souls, home is a cozy, comfortable place where there’s always a decent chance someone has made cake. (Note: This song talks about ‘our house usually has a crowd’ – bad for social distancing, but we’ll allow the artistic license.)

For a jazzy interlude while you enjoy some delicious cake, please lend an ear to Mr. Charlie Parker.

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Roasted Red Pepper Soup

4/14/2020

A cheerful appearance makes any food taste better -- this Roasted Red Pepper soup is no exception

A few years (decades) back there was a group of young musicians, British ne’er-do-wells, The Shifting Pebbles, maybe? They had that one good tune, you know the one. “You can’t always get what you want, but if you try some time, you just might find, you get what you need.”

Well, I’d like to draw a parallel between that always on-point rocker for the ages from the 1969 Rolling Stones Let it Bleed album and the subject of this blog post, my recent batch of red bell pepper soup.

Not that I have lofty ambitions or anything.

Soup and crescent rolls for lunch or supper -- now that's comfort food!

While searching the internet for intriguing soup recipes, this one from Taste of Home caught my eye. It checks the boxes for A) Healthy, B) Not the same old thing, and C) Huge sale on red peppers at the grocery.

Life during the COVID-19 era means we learn to plan menus around what’s fresh, available, and won’t break the bank.

Roasted Red Pepper Soup, use immersion blender

Back to the soup and the song. I wanted this soup to be a knockout, a revelation. I wanted to have a why-didn’t-I-try-this-sooner experience.

But listen to Mick. Sometimes what you want is elusive.

This is a very good soup - a Go-With Soup but not a Destination Soup, if you know what I mean.

Perfect alongside a sandwich at lunchtime, maybe a sassy replacement for good old tomato soup. (Both are loaded with vitamin C!)

Sometimes you get what you need.

My Changes: On the advice of the original recipe’s reviewers, I roasted the peppers in advance, then skinned and seeded them. This adds at least an hour but can be done in advance. If you have the luxury of time, do this. If not, I’m sure it’s just fine as written.

I used brown rice and probably should have cooked it a bit longer before considering it done enough to use the immersion blender. I expected the rice to ‘melt’ into the pureed soup but instead had tiny rice flecks in the mix. Not awful but not ideal either.

Citrus Roasted Halibut on Roasted Red Pepper Soup

Roasted Halibut in Roasted Red Pepper Soup

We tried an experiment with tonight’s fish dinner.

Simply roasted fish plated on top of a small ladle of red bell pepper soup – simply delicious!

So you see, this Go-With soup is a multi-tasker. I like that in a soup!

Find the recipe from Taste of Home here.

Today’s cooking song can only be the subject of the post. Take it away, Mick and the boys!

For our jazzy dinnertime playlist I am delighted to share a Joe Pass album from 1966 titled The Stones Jazz. I had no idea this even existed – decent covers of hits from the early Stones catalog – but am happy it’s in my life now. Enjoy.

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Lemon Crinkle Cookies

4/9/2020

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We're still baking like crazy. These Lemon Crinkle Cookies are a new favorite!

Cooking under quarantine has turned my process upside down. Agility in the kitchen is a must as I learn to build a menu and/or recipe around what’s on hand, not just what I desire. No unnecessary trips to the store, that’s the new normal.

Today’s comfort food winner is the result of an excess of lemons and a burning need for more cookies. I love lemon in baked goods, but the flavor rarely goes far or deep enough to suit my taste. This recipe from Lauren’s Latest makes a great foundation for a few little twists to oomph up all that luscious lemon.

Cooking notes:

Triple the amount of lemon zest
Add ½ - 1 tsp. lemon extract when the juice goes in
Chill the dough after mixing and before rolling into balls

Next time I might try swapping regular granulated sugar for the confectioners sugar at the end, with additional lemon zest mixed in.

Find the full recipe here.

Lemon crinkle cookies - To go!

The neighbors enjoyed the lemon cookies as much as we did. Everyone comments on the crispy outer edges with soft centers. The secret is to take the pans out of the oven about a minute sooner than you think you should, when the edges are juuust golden.

Today’s COVID-19 song offers a reminder that although we practice social distancing, we are still connected. So many people have stepped up in their communities with true compassion to assist those who need a hand during these incredibly tough times. Of the many musical gifts given to us by Bill Withers, who passed away just a few days ago, this simple tune may be the greatest.

Please enjoy this jazzy-funky little playlist from Lemon City Trio while you savor your lemon treats.

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Soul Food Beans and Greens

4/7/2020

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Comfort on a plate, you know that's right! The bowls are to catch all those tasty juices.

Soul food is comfort food, rich and satisfying with multi-layered flavors made in a kitchen that smells like heaven itself. If you’re in a rush, the food won’t taste right. So get comfortable, put on some music, and grab a fresh apron. You’re going to be here for a while.

Beans and greens are typically served as sides with a big family meal, alongside fried chicken or ham, mac and cheese, biscuits, and sweet potato pie that Auntie brings for dessert. I could happily make a meal from the collard greens and black-eyed peas (kissed with bacon and spices) alone.

Leftovers. Almost better than Day 1.

If you grew up eating soul food, you surely do not need my recipes. Family tradition has already dictated how you will prepare your meal. But if you’re coming at it like I did – with love for the flavors but no heritage of Southern cooking – these recipes will serve you well.

The collard greens recipe (flavored with big chunks of smoked turkey meat) comes from Divas Can Cook, and the black-eyed peas are from the Neelys, a Food Network cooking couple renowned for their barbecue and soul food sensations. My thanks to all, these are great recipes.

Black-eyed peas ingredients

For the beans: You can use different beans (ex. pinto or Navy beans) but I enjoy the distinct earthiness of black-eyed peas.

Soak the dried peas/beans overnight, rinsing and refreshing the soaking water a few times, then proceed with the recipe, it’s pretty straightforward, although I opted to omit the pork shoulder. The beans are plenty flavorful with just thick-cut bacon.

Black-eyed peas - nice and saucy, not soupy

The original recipe makes an important point about mashing some peas against the side of the pan after they’re nice and soft, then stirring them back into the mix.

I love the resulting texture – creamy but still chock full of firm but tender whole peas. Oh yum!

Find the recipe here.

For the greens: My advice is to buy fresh collard greens and trim the leaves yourself, removing the tough stems, rather than buying packages of pre-cut greens which include the stems. The recipe calls for a nice amount of red pepper flakes. A-Ok in my book, but adjust as needed to suit your taste buds. Find the recipe here.

Good food requires good music, both while cooking and during the savoring. Today the late, great soul singer Marvin Gaye takes the mic to ask the pandemic-related question on most everyone’s mind -- What’s Going On? He was speaking out against the Vietnam War but I wonder if any parallels could be made to our current situation? Hmm. Give a listen.

For your dining pleasure, may I present a throwback playlist – keep throwin’, we’re going way back to the 1940s – featuring Erskine Hawkins, a jazzman and bandleader from Alabama who almost certainly ate his fair share of beans and greens back in the day.

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Connecting Through Cookies – Salted Caramel Pretzel Cookies

4/3/2020

Salted Caramel Pretzel Cookies -- perfect for sharing

Even though we are self-distancing these days it is important to keep social connections strong.

A video chat with friends,
Eye contact and a friendly wave while passing folks during our brief forays outdoors (from a safe 6-foot distance, of course).

Sometimes food is the vehicle for those connections.

Neighbors fetching groceries for those who cannot go outside,
Meals safely provided to those who have lost work or would otherwise go hungry.

At home we’re still making comfort food, this time it’s cookies -- four times in the past three weeks and no sign of stopping. The only thing saving my waistline is the knowledge that the neighbors like sweets too. Sharing is caring, as they say, and that’s what we’ve done, sending care packs to our pals.

Salted Caramel Pretzel Cookies were a recent endeavor by special request.

The recipe comes from Food Network Magazine, specifically their cookbook titled Sweet.

Find the recipe here.

These require a little more fuss and bother than, say, a batch of oatmeal cookies but very worthwhile when one set of neighbors calls them ‘dangerously good’ and the other household admits to bingeing theirs in one sitting. As to Dear Partner, the original requester, her mouth was full but I heard yum-yum noises as she smiled and patted her tummy.

(We've blogged this sweet treat before, in 2016. Click here for all the baking details plus loads more photos. These are just a select few from the most recent bake-a-thon.)

The Food Network Magazine's recipe may be found here.

Did I hear someone say "How about some music while we bake and snack,"? Okay, can do. Today's ditty inspired by the Corona virus (cuz if we can't laugh we'll cry) will get you moving. A patriarch of the New Orleans music scene, the late, great Art Neville has somethin' good for what ails you.

Rock 'n roll is great for cooking, but you know I prefer a jazzier tone while eating. To accompany our cookies, please enjoy a playlist from Mr. Chet BAKER. (Get it?! I know you do.)

What's your favorite kind of cookie? Tell us in the Comments.

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Turkey Chili

3/31/2020

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Cooking under quarantine -- Turkey Chili offers up some comfort

More comfort food. I have a feeling this will be an overarching theme here at the blog for a while as we continue to hunker down at home.

Fair warning: Chili purists of any stripe should keep on scrolling. There’s not much here that will please you.

There’s not much of a recipe either. To me, chili is improv theater with the pantry and fridge as co-collaborators. That’s how we ended up with carrots and three kinds of fresh peppers in this batch. Next time will be different depending on what's on hand.

Today we featured two kinds of beans, ground turkey, the veggies, tomatoes, and plenty of seasonings. You cannot be uptight when making chili. Be willing to have a taste, then adjust the seasonings and taste again. And again, if need be. It’s all good. Chili don’t mind.

Turkey Chili Ingredients

Soak and cook the dried beans ahead of time. Or use canned, that’s fine. Cook the meat, then set it aside on a paper-towel covered plate.

Cook the onions in the meat drippings until tender and add your seasonings now to infuse the oil.

Add the other veggies and canned tomatoes chopped up medium-small. Cook until softened, then add the ground turkey back in plus all the liquids you plan to include (such as chicken broth, juice from the canned tomatoes, water, etc.) Slow simmer until the chili looks, smells, and tastes delicious.

Turkey chili - ready to serve

Top with whatever you like – cheese, sour cream, hot sauce, avocado, you name it. I like to serve baked potatoes alongside – or underneath – the chili. You do you … as long as it is comforting and satisfying.

Surprise ingredients:

Green enchilada sauce (leftover from a delish Mexican casserole last week)
Worcestershire sauce – this is my go-to when a dish needs a blast of umami
Red wine vinegar – just a little splash right before serving. Any dish with beans will benefit from a blast of acid at the end. A squeeze of lime juice would also work here.

Now how about some music. For the pandemic-related tune while you cook, may I present this classic offering from the late, great Warren Zevon.

And then a jazzy dinnertime playlist . Although this chili would not pass muster with any true Texan (it has beans for one thing, and no beef -- Texas sacrilege!) I'm going to feature a brilliant Texan, David "Fathead" Newman, for your listening pleasure. Newman was known in his own right as a fantastic saxophonist, and as a talented sideman for Ray Charles's early catalog. Please enjoy.

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Chicken with Shallots and Cherry Tomatoes

3/27/2020

3 Comments

Chicken with Shallots and Cherry Tomatoes

A chicken in every pot? If it's this Chicken with Shallots & Tomatoes -- yes, please!

Like many readers trying to make sense of these trying times, I’m cooking comfort food these days with pantry and freezer staples playing a large part. Once a week grocery shopping means that planning ahead is even more important than before. I’ve always cooked with leftovers in mind, and that’s especially convenient now.

Here’s one of our recent faves: Chicken with Shallots and Cherry Tomatoes. Poultry, onions, and tomatoes. It doesn’t get much more basic. Or delicious.

This recipe from Sam Sifton at New York Times Cooking, complete with drool-worthy photos, has been floating around the internet for quite a while, catching my eye every time. Feeling the need for a cozy, homey dish one recent evening, I knew the time had come to try it for myself.

Start by dredging the chicken, then browning it on all sides. (It will not be cooked all the way through when you finish this step.)

Cook the shallots, add wine, seasonings, then put the chicken back in. Simmer for half an hour, then add the cherry tomatoes and cook for a little while longer until you like how it looks.

Add wine and seasonings, then add chicken and simmer

Comfort food at its finest -- Chicken with Shallots and Cherry Tomatoes

Find the full recipe from New York Times Cooking here.

My Changes:

I used bone-in breasts, cut in pieces, instead of thighs. It will cook in less time, so check for doneness earlier than the recipe says.
Had no tarragon and used fresh thyme instead. It worked like a charm.
The recipe has you add the tomatoes at the end but I tossed ‘em in earlier so they could soften and burst, blending with the sauce a bit more.

Not a change but a note: Always cook with a wine that’s worth drinking. We used a buttery California Chardonnay and finished the bottle over a leisurely dinner. Cheers!

Now for the musical selections: We’ve got one that expresses my mood in the current self-quarantined, COVID-19 environment. I’ll warn you, it’s loud, ugly and raucous – in other words, CRANK IT UP, as my dear pal EJM likes to say. I enjoy songs like this while I’m cooking as I’m a bit raucous myself then.

But when it’s time to eat let’s switch gears. I like jazz as a dinnertime soundtrack. Here’s a playlist featuring Jaco Pastorius, an innovative and eccentric jazz bassist whose star burned brightest during the 1970s. Masterful tracks such as these will live on forever.

What are you cooking these days? Tell us in the Comments, please.

Yum, it was delicious!

3 Comments

Back in the Kitchen

3/27/2020

Dear Readers,

During these uncertain and often frightening times I sometimes get overwhelmed by the alarming changes to our world in such a short amount of time. Anyone else? Just me? Relying on faith (in anything - you choose) and inner strength to navigate daily life for ourselves and our families with a modicum of style and grace is about the only constant we have anymore.

I'm grateful for the Helpers and the Fact-finders on the world stage and in the neighborhoods that will be the heroes to get us through the COVID-19 crisis. There is so much useful new information to absorb (and more than a little fiction) it can be challenging to keep it all together.

My point is, we’re now required to consider all our options, think and act in new ways, entertaining all the possibilities for creating a new normal.

Although this blog has gone dark for a few months, we think it’s time to re-join the conversation about the role that food plays – especially home cooking – in keeping us safe, sane, social, and satisfied.

Our tag line has always been ‘When home cooking becomes a special occasion’. Now that we’re hunkering down at home this becomes even more important.

The next post will be a proper one with a recipe, photos and everything. This post is merely to say ‘Hi, we're back,’ recognizing that maybe we could use a little more connection these days, not less. And food is a compelling language that we all speak.

So pull a chair up to the table, pour a glass of whatever you like, and settle in to read about food. I hope you’ll be inspired to experiment in your own kitchen. It’s time to eat.

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The Foodies Dine in Door County

8/20/2019

View from Dan and Greg's deck, mid-July, late afternoon

A beautiful weekend for firsts, this was my first trip to Door County, a lovely vacation area in northern Wisconsin, a 4+ hour drive from Chicago. Now known for quaint B&Bs, leaf-peeping in autumn, locally grown cherries, and kayaking through clear water, the area’s history is more adventurous. From the Door County visitor’s bureau –

So where does the name Door County come from? You can trace it to the area’s most dangerous, mythical feature - Porte des Morts, or as it’s now called, Death’s Door.

The strait linking Lake Michigan and Green Bay, between the tip of the peninsula and Washington Island, was once one of the most notorious, treacherous stretches of water on the Great Lakes. […]

Death’s Door’s reputation for rough waters, unpredictable weather and hidden shoals have made it something of a legend with shipwrecks and accounts of lost lives to back it up.

Another noteworthy occasion -- This was the first time the Foodies have taken our act on the road, and hopefully not the last. Dan and Greg graciously hosted the crew at their beautiful new vacation home in Fish Creek, Wisconsin. (Soon to be available for rentals – this updated Mid-Century Modern classic with unobstructed bay views is a real charmer!)

We enjoyed beautiful summer weather and phenomenal views of the sunset over Green Bay from the deck where we wined, dined, talked and lounged.

(Click on the photos to enlarge them and read the captions. Photos by Ilise Goldberg)

Bonus: We were joined for the evening by Ellyn’s friend, Mary, who lives in the area. And now – after several bottles of wine and lots of laughter – we all consider her to be our friend. Thanks for hanging out with us, Mary! You are welcome back anytime.

The Theme: Greg and Dan provided a good dose of edu-tainment when selecting the theme. Might as well have fun while learning new things, right? Let’s get the details in their own words:

So here’s the theme: On the Map. Here’s the twist: we’re supplying a list of places you’ll find on the map of Door County, Wis., grouped by name type. Pick your place for inspiration (either because the ingredient is in the name, or because the place triggers a related food idea) and your course. Bonus points if you do a bit of research about your chosen place and share it with the group!

Sounds Tasty
Egg Harbor; Whitefish Dunes; Sturgeon Bay; Gills Rock; Fish Creek; Strawberry Island; Plum Island; Baileys Harbor

Critters That Not Everyone Eats
Eagle Bluff; Kangaroo Lake; Mink River; Horseshoe Bay

Don’t Take It Literally
Death’s Door; Cave Point; Rock Island; Sister Bay; Moonlight Bay; Ephraim

Foreign Or Domestic?
Gilbraltar; Sevastapol; Institute; Liberty Grove; Washington Island

The Guys certainly gave us a rich well of ideas to draw from, and I’d say the group lived up to the challenge quite well. On Wisconsin*, indeed!

* This is the fight song for the University of Wisconsin’s sportsball teams. It also kicks off our playlist for this post, featuring musicians born in Wisconsin. Hit the Play arrow and please enjoy.

Here are the tasty treats served up by the Foodies along with their inspirational destination:

Drinks – Karen & Kathleen: Inspiration – Horseshoe Bay. Cocktail – Horseshoe Margarita with Butterfly Pea Flower Tea Cubes
Appetizers – Ann & Ilise: Inspiration – Egg Harbor. Dish – Pickled Egg Canapés with Fish Roe
Main Course – Greg & Dan: Inspiration – Liberty Grove. Dish – Wisconsin Fish Boil with Red Fish, Whitefish, and Blue Fish
Dessert – Ellyn & Mary: Inspiration – Plum Island. Dish – Plum-Raspberry Crumble with Lemon-Goat Milk Gelato and Blueberry-Plum Compote

Plum-Raspberry Crumble with Lemon-Goat Milk Gelato and Blueberry-Plum Compote

(Click on the photos to enlarge them and read the captions. Photos by Ellyn Rosen)

All our Foodie gatherings begin with an adult beverage (or two, but who’s counting). It was especially refreshing to sip what the Ks served up on that beautiful deck with the unending view of sea, sky, and the setting sun. Kathleen, please tell us about your inspiration and your cocktails:

Karen and I had drinks and cast about for a considerable time, wondering how to link them to a Door County location on Dan and Greg’s list. Finally we decided to randomly select “Horseshoe Bay” and see if we could find a drink with “horseshoe” its name. Boy, were we lucky!

Not only did we find a Horseshoe Margarita, but it is made with Herradura (Spanish: Horseshoe) brand tequila. And we found the bottle in a gift package with a silicone ice cube maker—cubes in the shape of...drumroll, please…horseshoes! From the website, the recipe for one Horseshoe Margarita is 2 parts Herradura Silver, 1 part lime juice, and 1/2 tsp agave nectar.

To the company formula we added 2 healthy shakes of Angostura (per drink) to lend a little depth.

Because this seemed simple enough and we like to complicate things, we decided to use a little chemistry, too. Having recently read about the magic of butterfly pea flowers (it’s a good idea to spell out P-E-A and F-L-O-W-E-R for your dinner companions, as their homophones are not what most people like to associate with cocktails), which react with acids such as lime.

So we made a butterfly pea flower tea (deep blue), and after the water cooled, we made our horseshoe ice cubes with it. As the cubes meet the lime juice and melt, the drink turns from pale green to a pale magenta. Fun, no?

We also associated our wines with Door County locations, including a few Washington [Island] state wines—Charles Smith Wines of Substance Cab was one—Sisters Forever Unoaked Chardonnay (Sister Bay), The Federalist Zinfandel and Cabernet (Liberty Grove?), and like that.

Horseshoe Bay does have a fairly interesting history. It went from resort dream to dairy farm to cherry orchard. Find more information here.

Watching the colors change while sipping the flavorful cocktail helped us slip into the right frame of mind for enjoying our wonderful Door County dinner. Thank you, Karen and Kathleen!

(Click on the photos to enlarge them and read the captions. Photos by Ilise Goldberg and Ann Johnson)

Determining the Appetizers course took us more planning than usual. In addition to honoring the cool theme, we had to address the logistical challenges of working in a new-to-us kitchen AND the twist of arriving in town just a few hours before dinnertime. (Wiser group members went up a day or so early to enjoy the beautiful scenery and had the benefit of more time to prepare.)

So we began the decision-making process by working backwards. What appetizers could be essentially made at home, transported easily, and then assembled onsite? Hmm. The wheels are turning.

What do we know about Wisconsin’s food and beverage traditions that might fit the bill? Aha! Tavern culture. All throughout Wisconsin one can find small, homey (dare we say dive-y) watering holes frequented by locals, featuring The Basics. 27-ingredient craft cocktails? No sir, a beer and a shot will do just fine, thanks all the same.

And what kind of snacks are offered in these salt of the earth establishments? Often you will see large jars of pickled eggs sitting on the bar, waiting for a brave soul to scoop one out of the cloudy brine.

This is where our appetizer concept began to take shape and the moment that Egg Harbor became our designated destination. We started by brining some eggs. The recipes say you can keep ‘em going in the same liquid for months, but we found the eggs to taste mighty strong and tart after just three days. (In the name of science, we kept a couple eggs soaking in the brine another few weeks for any brave souls to sample at the dinner. They did!)

Taking inspiration from a recipe in Pickles Pigs & Whiskey cookbook, we dolled up the eggs with spicy mayo and fish roe (does that make it eggs squared?) layered on top of sliced roast beef or turkey with a foundation of party-sized pumpernickel bread. Some were garnished with chopped herbs and red onion instead. So there you have it, Pickled Egg Canapés with Fish Roe.

It took us a while to get there, but I have to say, this turned out to be very satisfying indeed. The tart, briny eggs were balanced out by the bread and other zesty flavors. Very nice with the drinks.

(Click on the photos to enlarge them and read the captions. Photos by Ilise Goldberg and Ann Johnson)

For the main course, Greg and Dan treated us to a traditional Wisconsin fish boil. Their chosen destination was a two-fer: first, Liberty Grove was represented in that the fish cooked aligned with the colors of our nation’s flag – Red Fish, Whitefish, and Blue Fish. We also got to celebrate the entirety of Door County with this meal.

Let’s see what Wikipedia has to say:

A fish boil is a culinary tradition in areas of Wisconsin and along the coastal Upper Great Lakes, with large Scandinavian populations. Fish boils enjoy a particularly strong presence in Door County, Port Wing and Port Washington, Wisconsin. The meal most often consists of Lake Michigan or Lake Superior whitefish (though lake trout or locally caught salmon can be used), with other ingredients.

The fish is typically caught by local fishermen, cut into small chunks and cooked in boiling water with red potatoes. Some boilers add onions as well. Salt is the only seasoning used, and used only to raise the specific gravity of the water. Up to one pound of salt per two gallons of water is used.
The cooking of the fish is an elaborate presentation. Restaurants typically ask that patrons arrive a half-hour early to witness the boiling. The fish and potatoes are prepared in a cast-iron kettle. When the water comes to a boil, the potatoes, kept in a wire basket, are lowered in.

The fish are then placed in another wire basket and lowered in. After 9–10 minutes, when the fish are cooked, the oils rise to the top of the pot. The boiler then tosses a small amount of kerosene on the fire and the increase in flames causes a boilover. The fish oils spill over the side of the pot and the fish is done. The fish chunks remain whole and firm. Chefs usually drip melted butter over the fish before serving. Although not part of the traditional recipe, tartar sauce and lemon slices are often served with the fish.

Dan and Greg served the tasty fish with boiled corn, potatoes and onions. Good, hearty, simple food. As it should be. Thanks, guys!

(Click on the photos to enlarge them and read the captions. Photos by Ellyn Rosen and Ilise Goldberg)

By the time anyone had room for dessert the sun had set, and candles cast a glow on the deck as we enjoyed a perfect summer evening. And then the stars came out when Ellyn and Mary served their delicious dessert, Plum-Raspberry Crumble with some amazing toppings.

Their inspiration came from Plum Island, part of the Green Bay National Wildlife Refuge which offers unspoiled natural beauty on land and shipwrecks offshore for snorkelers to investigate.

Yes, plums played the starring role in the evening’s dessert, why do you ask? We savored our plums two different ways – first paired with raspberries in a crisp baked with sliced almonds on top, and again in a compote with blueberries. Wait, let me stop and get my layers in order:

1st on the plate: A generous helping of warm Plum-Raspberry Crisp

2nd: A big scoop of Lemon Cookie Goat Milk Gelato from one of the local creameries

3rd: A ladle of Blueberry-Plum Compote

And last but certainly not least, a drizzle of 25-year aged balsamic vinegar.

Um, wow. This was a truly epic dessert, especially when sourced with local fruits. Perfect for serving to a large crowd too! Here’s the recipe for the Plum-Raspberry Crumble. For the Blueberry-Plum Compote, Ellyn says to mix sugar, water, lemon juice, plums and blueberries and simmer until thick and flavorful.

Plum-Raspberry Crumble with Blueberry-Plum Compote

(Click on the photos to enlarge them and read the captions. Photos by Ellyn Rosen and Ann Johnson)

And with that, we called it a wrap. Our first foray on the road was an unqualified success. Now we’ve caught a touch of wanderlust. Who knows where we might turn up next -- Your town … your kitchen?

Would you like to learn more about Door County and the charming destinations mentioned in this post?

Follow these links: Door County Visitor Bureau; Egg Harbor; Horseshoe Bay; Plum Island; Liberty Grove

Would you like to read about past Foodies Group dinners? Here you go.

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Fish for Dinner: Swordfish with Smoked Paprika

6/27/2019

I was eager to try this recipe because it’s so different from the standard fish ‘formula’ – meaning, lemon + butter + garlic and/or white wine. I have nothing against those wonderful ingredients, mind you, but it’s nice to mix things up every so often.

Now I am eager to make Swordfish with Smoked Paprika again – and add it to the regular rotation – because it’s quick, easy and downright delicious!

The Occasion: Perfect for a weeknight dinner. The leftovers hold up well for lunch or supper the next day too.

The Playlist: This lengthy track is one of Joni Mitchell’s more experimental jazz forays, from the Don Juan’s Reckless Daughter album (1977). It received mixed reactions but I kinda like it, especially when sax man Wayne Shorter cuts loose.

The Recipe: Swordfish with Smoked Paprika comes to us from Hank Shaw at one of my fave food sites, Simply Recipes.

They have a down to earth style of describing the recipes, ingredients, and techniques and making them user-friendly.

There’s a deep archive of tasty recipes in all categories, so you definitely should make this website one of your regular visits.

What Makes it Special? It’s all about the beautiful warm spices and the lovely fresh herbs.

Kitchen Tips: I discovered a helpful ingredient swap that made this dish even better, in my opinion. The recipe calls for pine nuts which: a) I did not have on hand, b) are wickedly expensive, and c) were known to cause a bad physical reaction for some diners a few years back.

A smart person on the Google machine suggested substituting chopped cashews for pine nuts and I thought A-HA! It provides a creamy/crunchy texture and mild flavor like pine nuts. When toasted and added to the swordfish dish, I couldn’t imagine anything better. All hail the Power of the Internet!

Click on the photos below to enlarge them and read the captions.

The Verdict: Quick. Easy. Delicious. And a little different. DONE. I’ll for sure be making this again, and I might even goose up the quantity of smoked paprika. Bring on the flavor that we savor!

Find the Recipe at Simply Recipes. No seriously, go ahead and click on the link, then bookmark it. You are going to want, nay NEED, this recipe sometime soon.

Between the smoky spices, the herbs, and the crunchy toasted cashews (or pine nuts) this dish is Mwah!

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Drinkies: Smokey and the Pear

6/7/2019

The pear is prickly and the smoky flavor comes from mezcal. Mmmmm. Cheers, dears!

The Occasion: This delightful adult beverage would be perfect for any occasion with the craft cocktail connoisseurs in your life. Something where you want to fiddle with 'off the beaten path' ingredients and show off just a little bit.

Our occasion was one of our Foodie Group dinners held a few months ago. The theme was Desert Flora and Fauna, so the prickly pear syrup in our drink fit the bill marvelously. Your blogger will not be documenting that meal as too much time has passed, but it lives on in fond memory especially when raising a glass of Smokey and the Pear. Salut!

What Makes it Special? Homemade prickly pear syrup is one special ingredient, and smoky mezcal is another.

Bar Chef Ilise also used orange vincotto in place of bitters (easily swappable if necessary); this is a reduction of non-fermented grapes. Together they create a flavor that is deep, dark, tangy, and refreshing.

Hard to describe but oh so easy to keep on a-sippin'.

The Playlist: Pear, bear. Tomayto, tomahto. However you choose to say it or play it, please enjoy this fun little ditty by America's favorite singing cowboy, Gene Autry.

This Is How We Do It: First, make the prickly pear simple syrup. Click on the photos to enlarge them and read the captions.

As an optional but decidedly festive touch, you can make garnishes in advance -- essentially candied fruit slices. Click on the photos to enlarge them and read the captions.

Now it's finally time to make the cocktail. Click on the photos to enlarge them and read the captions.

The Verdict: OMG you need one now! Maybe two. Yes, it’s that good.

Print the Recipe- Smokey and the Pear Cocktail
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Smokey and the Pear Cocktail
Recipe source: Ilise Goldberg

INGREDIENTS:

1 oz Mezcal
½ oz Tequila
½ oz Orange Liqueur such as Cointreau
1½ oz Prickly Pear or Xoconostle simple syrup*
½ oz Fresh Squeezed Lime Juice
¼ Teaspoon Orange Vincotto (if you can’t find this use a couple of drops of orange bitters)

DIRECTIONS:

Add ice to a cocktail shaker and then add mezcal, tequila, Cointreau, prickly pear simple syrup, lime juice and orange Vincotto. Shake to blend.
Pour the beverage over a couple of solid ice cubes in a rocks glass and garnish with fresh or candied prickly pear.

* Prickly Pear or Xoconostle Simple Syrup
Note: Xoconostle is a specific type of prickly pear

1 pound of prickly pears or xoconostles (a species of prickly pear), cut into cubes
1 cup of water
½ cup of sugar (if using a sweeter variety of prickly pear, you may not need as much sugar)

Combine the water and sugar in a pan over high heat and cook until the sugar dissolves. Add the prickly pear or Xoconostle chunks and bring to a boil. Reduce the heat to low, and let it simmer for 15 -20 minutes until fruit is soft. Once the fruit is nice and tender use a potato masher and mash the fruit to release as much juice as possible.

Remove the mixture from heat and allow it to cool. Strain the syrup into a container and use cheese cloth with the remaining fruit to squeeze out as much juice as possible. Store for up to two weeks in the refrigerator. If making far in advance the simple syrup freezes well.

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Fish for Dinner: Mediterranean Roasted Walleye

5/8/2019

Roasted fish with a crispy topping sitting on a bed of tender potatoes, fennel and onions. Oh wow, yum!

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.

The Occasion: This dish works well as a planned-ahead, sit-down dinner with family or friends. It takes a little time and work to prepare – nothing difficult, it just requires the cook to make a small commitment beyond ‘turn on the oven and go’. I’m here to say, that commitment is worth it. Delicious roasted veggies, especially fennel, make a savory base for the tasty baked fish.

What Makes it Special? Two things make this recipe for Mediterranean Roasted Walleye special.

1) Sliced potatoes and fennel are roasted until tender and almost melting. Wow, so good!

And 2) The flavored bread crumb mixture that gets sprinkled on top turns crispy-golden during baking. The end result is so much more than the sum of its parts!

The Playlist: You may or may not be surprised to learn that there aren’t very many songs about fennel. (I see this as a niche opportunity for an enterprising young musician.) However we do have a blockbuster from Wanda Jackson – one of the O.G. rockabilly singers – called Funnel of Love. Let’s run with that one. Hit the Play arrow and enjoy.

Kitchen Tips: You can swap the variety of fish for any other firm white fish, such as haddock or tilapia.

Serve With: A couple of veggie side dishes are all you need to go with the Mediterranean Baked Walleye. (A starch side aka potato is already included in the main dish.) I made sautéed spinach with lots of onion and garlic, and roasted spiced carrots. Serve a crisp, dry white wine alongside.

Click on the photos to enlarge them and read the captions.

The Verdict: We ran out of fish before we finished the potato/fennel mixture. No big deal because it is so darn tasty – well worth eating on its own. This is a great recipe that has earned a permanent place in my dinnertime repertoire. How about yours?

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Mediterranean Roasted Walleye
Recipe Source: The Stray Cat Fishing Charters, adapted by Hooked on Fish

INGREDIENTS:

1½ lbs walleye
3 cloves garlic, divided
2 tablespoons extra-virgin olive oil, divided
2 small fennel bulbs, trimmed, cored and thinly sliced
1 large onion, sliced
6 potatoes, such as Yukon Gold, peeled, halved and thinly sliced
1 14-ounce can plum tomatoes, drained and chopped, juice reserved
¼ cup water
1 teaspoon salt, divided
¼ teaspoon freshly ground pepper
3 tablespoons fine dry breadcrumbs
2 teaspoons fennel seeds, crushed
1 teaspoon freshly grated lemon zest

DIRECTIONS:

Preheat oven to 450°F.
Combine 1½ tablespoons oil, 2 cloves garlic minced, fennel, and onion in a 9-by-13-inch (or similar size) baking dish and toss to coat. Roast uncovered, stirring occasionally, until softened, about 20 minutes.
Add potatoes, tomatoes and their juice, water, ¾ teaspoon salt and pepper. Cover tightly with foil and bake until the potatoes are tender, about 30 minutes more.
Meanwhile, mince the remaining garlic clove and place in a small bowl. Add breadcrumbs, fennel seeds, lemon zest, the remaining ½ tablespoon oil and 1/4 teaspoon salt; season with pepper. Mix with your fingers until blended.
When the potatoes are tender, place fish on top of the vegetables and sprinkle the breadcrumb mixture over all. Roast, uncovered, until the fish is opaque in the center and the breadcrumbs are browned, 10 to 15 minutes.

Look at that beautiful walleye. Thank you, Hooked on Fish!

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The Foodies Eat Their Hearts Out

4/19/2019

Parmesan crisps, ready to garnish the salad course for our Eat Your Heart Out dinner party

Does anyone remember February? Just two short months ago, seems like a lifetime. We had a surprise April snowstorm a few days ago which reminds me of winter which reminds me that I never posted our Foodies dinner from February. Let’s correct that now, shall we?

Shortly before Valentine’s Day Ilise and I hosted our friends for dinner with a theme of Eat Your Heart Out. A bit of research revealed that our group had never, not even once, worked with a hearts and flowers/Valentine’s motif so it was time to rectify the situation. Our little group rose to the occasion majestically. One could practically feel the love in the room all night long!

Menu:

Drinks – Dan & Greg: Champagne; Jealous Heart cocktail; assorted wines
Appetizers – Ellyn: Artichoke Fritters; Baked Hearts of Palm Dip
Main Course – Ilise & Ann: Cider-Braised Duck Legs with Egg Noodles; I Heart Salad
Dessert – Kathleen & Karen: Classic Chocolate Cake

Eat Your Heart Out dinner - Jealous Heart cocktail

Eat Your Heart Out dinner - Artichoke fritters

Eat Your Heart Out dinner - I Heart Salad

Eat Your Heart Out dinner - Classic Chocolate Cake

The Playlist: Given the abundance of love songs in the world, the playlist was easy to assemble. More of a challenge to excise the unbearably cheesy ditties while retaining the ironically sappy songs. So hit Play, feel free to sing along, and let the love flow!

As with any good party, let’s begin with Drinks. Greg and Dan were in charge, setting the evening’s tone admirably well with kisses all around and bubbles in the glasses. As Greg noted,

To keep the passions from flaring while guests waited for us to prepare the cocktail, we shared a bottle of Champagne ... the real stuff, not cava or American sparkling wine.

You see? I’m in love already. The bubbles go straight to my head! Next up was a sweetheart of a cocktail that the guys named Jealous Heart.

To celebrate Valentine’s Day, we came up with a cocktail that interprets themes related to the holiday: love, passion, and occasional bitterness and jealousy when things go wrong. Kiwi fruit cut into a heart shape plays namesake jealous heart. Passion fruit was an obvious choice as the base. A special ingredient is the maca drink; maca—also known as Peruvian Viagra—is one of the few known aphrodisiac foods whose effects have been confirmed by scientific studies. Drink with caution.

Click on the photos to enlarge them and read the captions.

Jealous Heart cocktail - Dan mixes a drink

Jealous Heart cocktails - Ready to serve!

The Boys created an attractive and informative recipe flyer for you which may be downloaded below. Take a peek and you’ll see what a variety of ingredients and how much work goes into this cocktail.

Print the Recipe- Jealous Heart Cocktail
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For further behind the scenes insights, have a gander at Dan and Greg’s worksheet that they used to finesse this drink in their mad scientist laboratory (aka the kitchen).

Note they are on page 2 of the formulas, so you know we got the best of the best once they were satisfied they'd achieved the perfect recipe.

Cheers, dears!

Next we nibbled on some luscious Appetizers from Ellyn: Artichoke Fritters and a Baked Hearts of Palm Dip. Both use the ‘hearts’ of the vegetable, you see.

We came, we saw, and we ate very well indeed! The fritters were not the least bit heavy or greasy – and we all know it can happen. They were light little bundles of joy instead. Crispy on the outside, melting and tender on the inside. Ellyn made a few modifications to the recipe as posted - namely more spices, less mayo, and kick the lemon sour cream to the curb.

And hoo-boy, that hearts of palm dip – luckily I restrained myself and allowed everyone else to get a few bites before I devoured the whole thing. Big time yum.

Click on the photos to enlarge them and read the captions.

For the Main Course, Ilise and I indulged in multiple interpretations of the theme beginning with a salad made from vegetable hearts: romaine, palm, and artichoke. (Also roasted red peppers for that little pop of Valentine's color.) And then, to gild the lily, each salad was topped with a crispy parmesan heart.

There is no recipe to share for the salad, it was pure improvisation. For the dressing, select a few green herbs that you like and add them to your go-to vinaigrette recipe of choice. Mine includes good olive oil, white wine vinegar, and Dijon mustard. Lightly dress the lettuce leaves, heap the chopped veggies on top, and gave a final drizzle of dressing.

All that's left is the very best part: the parmesan cheese crisp -- or frico -- that goes on top. Here are links to a couple recipes -- one cooks in the oven, the other on the stovetop. So delicious!

Click on the photos to enlarge them and read the captions.

Eat Your Hearts Out - I Heart Salad ingredients

Eat Your Hearts Out - Parmesan cheese crisp, step 1

Eat Your Hearts Out - Parmesan cheese crisp, step 2

Eat Your Hearts Out - Parmesan cheese crisp, step 3

Eat Your Hearts Out - Parmesan cheese crisp, step 4

Eat Your Hearts Out - Salad with Parmesan cheese crisp

Our second variation on the Eat Your Heart Out theme called for a hearty entree. Get it? Heart-y? Yeah, we're pretty funny, we know. For a minute we considered going down the Heart Healthy path, but opted for rib-sticking comfort food instead. (It was February, remember?)

We found a recipe for Cider-Braised Duck Legs with Leeks, Prunes and Apple in the Chicago Tribune and folks, I'm here to tell you, it called my name. We took it for a test drive and verified it would be A-OK to serve to our dear friends at this pre-Valentine's Day dinner.

Cider-Braised Duck Legs with Leeks, Prunes and Apple served over egg noodles

There's a bit of potschke-ing on the front end -- peeling and chopping the fruits and vegetables -- and you do have to start early because it needs at least one overnight in the fridge. But otherwise this is an easy-peasy dish which will satisfy most everyone. We served it with egg noodles but polenta, spaetzle, or gnocchi would also be good choices. Click on the photos to enlarge them and read the captions.

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Finally it was time for Dessert, featuring everyone's favorite ingredient: Chocolate. Hey, whether it's Valentine's Day or not, the heart wants what the heart wants. Am I right?

Kathleen and Karen won our hearts with a classic chocolate cake topped with shaved chocolate curls and a perfect strawberry heart. Death by chocolate? Yes, please.

So there you have it. We've poured our hearts out to you, Dear Reader, sharing deep feelings about the feast we enjoyed lo those many months ago. The good news is these dishes are tasty year-round, so go on, cook something delicious and follow your heart's desire.

Want to read more about the Foodies Group dinner parties? Click here.

A lovely glass of port was a fitting way to conclude our evening.

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Fish for Dinner: Maple-Miso Glazed Salmon with Green Beans

3/22/2019

Who's hungry? This tasty salmon fillet glazed with miso, maple and garlic will do you right.

The Occasion: As a one-pan meal, the Maple-Miso Glazed Salmon with Green Beans comes together quickly and is perfect for a weeknight dinner. The flavors are outstanding and company-worthy. Whatever the occasion, serve this dish and you’ll be a winner!

The Recipe: The recipe comes from Colu Henry at the New York Times. It provides an excellent foundation for your own flavor tweaks and/or substitutions of different proteins or veggies.

What Makes it Special: The maple. Also the miso. Together they form a flavor bomb that can’t be beat.

Kitchen Tips: Jack up the flavor by increasing the quantity of miso, maple, garlic, and herbs. I also left the fish in the marinade longer – about an hour in the sauce versus 30 minutes or so as described in the original recipe. Highly recommend!

The green beans need more cooking time than the salmon. Consider pre-cooking the beans in the microwave before adding them to the sheet pan.

Although the original recipe does not call for it, I opted to heat the leftover marinade in a small pan on the stovetop, reducing it to a rich, tangy glaze. A little dab of this sauce brushed on top of each salmon fillet and a dash of fresh herbs really finish the dish nicely. Click on the photos to enlarge them and read the captions.

The Verdict: If you crave that oh-so-good sweet-sour umami taste, you will love this recipe. Great for dinner parties and weeknights with the family, it's hard to go wrong with this one. Enjoy!

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Maple and Miso Sheet-Pan Salmon with Green Beans
Recipe source: Colu Henry for the New York Times

INGREDIENTS:

4 (6-ounce) skin-on salmon fillets, about 1-inch thick
Kosher salt
Freshly ground black pepper
4 teaspoons maple syrup
1 tablespoon white or brown miso
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
1 garlic clove, grated
1 pound green beans, trimmed
2 tablespoons olive oil
Pinch of red-pepper flakes (optional)
¼ teaspoon toasted sesame oil (optional)
¼ cup roughly chopped cilantro, both leaves and tender stems
4 lime wedges, for serving
Flaky sea salt, for serving (optional)
Cooked white rice, for serving (optional)

DIRECTIONS:

Heat oven to 400 degrees and line a sheet pan with parchment paper or foil. (Option: I like the green beans to get slightly blistered so I use the pan without any foil or paper.)
Season the salmon fillets well with salt and pepper and place them on a plate or in a large shallow bowl.
In a small bowl, whisk together the maple syrup, miso, rice wine vinegar, soy sauce and garlic.
Pour the mixture on top of the salmon and gently massage the marinade all over the fish. Let marinate while the oven comes to temperature. (Marinate at least 30 minutes, better for 60 minutes, no more than 75 minutes.)
Meanwhile, in a medium bowl toss together the green beans with the olive oil, red-pepper flakes and sesame oil (if using) and season generously with salt and pepper.
Lay the salmon fillets on the sheet pan skin side down and spread the green beans out surrounding the fillets.
Bake until the salmon is opaque, about 9-10 minutes. If the green beans still need some cooking time, remove the salmon and keep warm while putting the beans back in the oven for another 3-5 minutes, or until you are happy with the texture. (Or you can pre-cook the green beans in the microwave for 2 minutes before cooking them with the salmon.)
Right before serving, scatter with cilantro and a good squeeze of lime. Season with flaky sea salt and serve with rice, if desired.

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Drinkies - A Date with Mezcal

3/1/2019

This yummy cocktail gets its sweetness from date syrup and a little heat from chili peppers

Some week this has been, eh? Especially if you’re following the news in our nation’s capital and other hot spots around the world. Who’s ready for some drinkies? (Shoots hand in the air, waves it with urgency.)

We sampled this tasty baby at a dinner party a few weeks ago and may I just say – oh hell yes! That’ll do nicely.

Ilise put on her creative bar chef’s hat and fiddled with the flavor profiles until she arrived at this bebida deliciosa. We’re calling it A Date with Mezcal.

Guess why. Yup, date syrup and mezcal are the featured ingredients. The taste is smoky, deep, and bittersweet. Want more details? Here you go.

Click on the photos to enlarge them and read the captions.

Print the Recipe- A Date with Mezcal Cocktail
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A Date with Mezcal
Recipe source: Ilise Goldberg

INGREDIENTS:

2 oz Mezcal
1 oz Tequila
½ oz Orange Liqueur such as Cointreau
2 ¾ oz Pineapple Juice (canned or fresh)
½ oz Fresh Squeezed Lime Juice
¼ oz Hot Pepper Infused Date Syrup (see recipe below)
Tajin seasoning to rim the glass
Pineapple for garnish

DIRECTIONS:

In a shaker stir mezcal, tequila and date syrup together to allow the syrup to dissolve into the mix. Add Cointreau, pineapple juice, lime juice and ice and shake.
Run a lime wedge around half the rim of a doubles glass and dip in Tajin seasoning.
Pour the mix over one large ice cube or a couple of smaller solid cubes and garnish with a pineapple wedge.
I chose to infuse the date syrup with chiles instead of the Mezcal as the syrup may have multiple uses. However it is certainly possible to infuse the mezcal with chile peppers instead.

Hot Pepper Infused Date Syrup:
Pepper infused date syrup was inspired by a recipe from The View From Great Island

Ingredients:

1 cup date syrup
About 3 Tbsp crushed red peppers (approx.. 10 small dried peppers or to taste). Another option is to try using some chipotle peppers to add a little extra smoke, but you’ll probably still need to add red peppers to get enough heat.

Instructions:

Put the date syrup and the peppers in a double boiler or a glass bowl or measuring cup over a saucepan of boiling water.
Mix the peppers into the date syrup and heat for several minutes until the temp is about 150 degrees F. A thermometer isn't necessary, but you don't want the date syrup to get too hot. Turn off the heat and let the date syrup sit over the water and steep for about 10 minutes.
Taste the syrup – if not enough heat add some more peppers and repeat step 2.
While the date syrup is lukewarm, strain it into a clean jar or jars.
The date syrup can also be served with cheese. If you don’t have easy access to date syrup you could use honey instead.

Make a date with mezcal!

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Fish for Dinner: Roasted Black Sea Bass with Tomato and Olive Salad

2/6/2019

Roasted Black Sea Bass with Tomato Olive Salad

This fish dinner looks a little fancy but it's easy-peasy and tasty-times-two!

The Occasion: This fish dinner is fancy enough for company. It’s not at all difficult but takes a little futzing – so maybe not a weeknight dinner unless you’ve got the time and patience to take a few cleansing breaths and get into the zen of cooking.

The Playlist: Today’s musical pairing comes from an eclectic Scottish band called Sea Bass Kid that has struck my fancy.

From their website: Sea Bass Kid are a multi-cultural seven-piece band based in Edinburgh. They deliver an exciting and provocative mix of colourful and bizarre styles, fusing Ska, Funk and Rock to create what some describe as “Spaghetti Eastern” or “Skariachi”. Give a listen and let me know what you think!

The Recipe: This recipe for Roasted Black Sea Bass with Tomato and Olive Salad comes from Epicurious. I took a few liberties based on the ingredients available and it still turned out just fine.

Tomatoes (fresh and sun-dried), Kalamata olives, and lots of herbs make this salad delicious!

What Makes It Special? The fish fillets are stacked around a filling like a sandwich. How fancy is that?! So it looks cool, and then, then when you taste it … wowza! The olive-tomato salad adds a tangy, zesty flavor punch to the dish that really sends it over the top. Yum.

Kitchen Tips: Soak a few pieces of kitchen twine in a cup of water for about an hour before tying up the fish and roasting it. This will help prevent a flare-up in the oven.

Click on the photos below to enlarge them and read the captions.

Serve With: Side dishes included toasted quinoa and sauteed spinach. To drink we had a delicious Santo Santorini Assyrtiko. It’s a white wine from Greece that picks up the salty acidity and minerality of the volcanic rock it grows on. You will not be sorry with this wine!

The Verdict: A colorful plate, bold flavors, tasty mild fish – there is absolutely nothing here not to like. Go on and get you some!

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Roasted Black Sea Bass with Tomato and Olive Salad
Recipe source: Epicurious

INGREDIENTS for SALAD:

1 garlic clove
1/2 teaspoon anchovy paste
2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
½-pound grape tomatoes (preferably mixed colors), halved if large
½-pound cherry tomatoes (preferably mixed colors), quartered if large
12 Kalamata olives, pitted and coarsely chopped
4 sun-dried tomatoes packed in oil, chopped
1 1/2 tablespoons chopped oregano

INGREDIENTS for FISH:

4 (6-to 8-ounce) black sea bass fillets with skin, any pin bones removed
2 tablespoons extra-virgin olive oil, divided
1/2 medium red onion, thinly sliced
6 (3-to 4-inch) oregano sprigs

DIRECTIONS:

Make salad:

Mince and mash garlic to a paste with 1/2 teaspoon salt.
Transfer to a bowl and whisk in anchovy paste, vinegar, and 1/4 teaspoon pepper. Whisk in oil.
Toss with remaining salad ingredients.
Let stand, stirring occasionally, while fish roasts.

Roast fish:

Preheat oven to 425°F with rack in middle. Oil a 1 1/2-to 2-quart gratin or other shallow baking dish.
Rub flesh sides of fish with 2 teaspoons oil (total) and season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total).
Divide onion slices and oregano sprigs into 2 portions and sandwich each portion between 2 fillets, skin sides out.
Tie with kitchen string crosswise at 2-inch intervals and transfer to baking dish.
Score skin on top in several places with a sharp knife and drizzle with remaining 4 teaspoons oil.
Roast fish until just cooked through, about 15 minutes.
Cut off string and cut sandwiched fillets in half crosswise.
Serve topped with salad.

What is your favorite fish dinner? Tell us in the Comments!

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Drinkies: Cransecco Cocktail

2/1/2019

This ruby red cocktail offers bubbles and spice and everything nice.

The Occasion: The cocktail’s beautiful red color (thanks to the cranberries) and its ingredient list (grazie, Prosecco) practically scream VALENTINE’S DAY, so that’s one occasion. Another might be any celebration worth toasting, large or small. The Cransecco Cocktail became our tipple of choice this past holiday season, served more than a few times to friends and family. Let’s just say no one complained.

Click the photo to take a closer look at the vintage Fostoria coupes

The Recipe: After receiving a bottle of Koval’s Cranberry Gin as a gift, Ilise got crafty in the kitchen, selecting just the right ingredients to complement this tasty liqueur.

Adding a drop or two of citrus bitters – a gift from another generous friend – makes this a perfect cocktail. Seconds, anyone?

What Makes it Special? Between the spices, the bubbles, and the flavored gin there’s a certain alchemy that just works.

Unlike some champagne cocktails, this is not overly sweet – just the right amount.

Kitchen Tip: You can make the liquor-syrup blend an hour or so in advance of serving. Just give it a stir before proceeding to mix the cocktails.

Click the photos below to enlarge them and read the captions.

The Verdict: Light, refreshing, sparkly, and festive. These are all good things in my book, making the verdict for this cocktail – GUILTY of causing extreme pleasure.

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Cransecco Cocktail
Recipe source: Ilise Goldberg

INGREDIENTS:

For the Cocktail (makes 5)

4 1⁄2 ounces Cranberry Gin Liqueur (I used Koval)
2 ounces Spiced Simple Syrup (see below)
1 ounce Cointreau
3 ½ ounces Prosecco per glass, well-chilled
2 drops Citrus Bitters per glass
Orange Zest and Cranberries, to garnish

For the Spiced Simple Syrup

1 cup Water
1 cup granulated Sugar
1 ½ (3-inch) Cinnamon sticks
4 Allspice berries
3 Cloves
2 whole Star Anise pods

Spiced Simple Syrup Instructions:

Combine all ingredients in a medium saucepan over high heat and bring to a boil, stirring occasionally.
Remove from heat and let cool until lukewarm. Strain syrup through a fine mesh strainer into a heatproof airtight container and discard spices.
Cover and store in the refrigerator until ready to use. This will last in the refrigerator several weeks.

To Make the Cocktail:

Combine all ingredients – except Prosecco, bitters and garnish – in a shaker, small pitcher or glass container and stir until well blended.
Pour 1 ½ ounces of the mix in the bottom of a champagne flute and top with about 3 ½ ounces of Prosecco.
Add two drops of citrus bitters and garnish with the zest of an orange peel (and cranberry if you have it available).
Serve and enjoy.

Here's to you! Enjoy the weekend

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Marinated Broccoli Salad is a Super Salad

1/17/2019

Possibly the VERY BEST broccoli salad in the world. Hyperbole? Not really

Can you believe we’re halfway through January already? Seems like just yesterday we were eating Christmas cookies and wishing each other Happy New Year. I do love the holiday season with the big family meals and celebration toasts and all the festive, fattening treats, but by the time we get to the New Year I am so ready to get back into a day-to-day routine, with normal meals and just the regular amount of chaos.

If you too are ready for some Normal – or maybe Normal but Better – then you’re going to want to know about this amazing broccoli salad. Sounds kind of blah, right? Nah. This salad is surprisingly addictive, is perfect for make-ahead occasions, and gets even better a few days down the road.

The Occasion: Pick one. Marinated Broccoli Salad will work for almost anything. Make a batch on Sunday and it’ll serve as a side dish for several family meals. (This recipe makes a lot.)

Make it for a party or potluck. It’s best when made a day ahead of when you plan to serve it. It’ll keep and remain tasty for about a week, it just won’t look quite as pretty.

The Recipe: The broccoli salad recipe comes to us from Foodie with Family, a blog that can be seen as “… an homage to all things food, family, and travel related.” Rebecca, the blogger, has a wide range of recipes and a special fondness for canning. Check it out!

What Makes it Special? The unexpected combo of broccoli and grapes simply works. The sweet/tangy dressing and pickled onions add some nice zing to the mix as well.

The Playlist: Regular readers know I usually try to match the playlist to the recipe, often riffing off the title or a key ingredient. Well, friends, I just wasn’t happy with the ‘broccoli’ tunes out there – and yes, there are quite a few of them – so we’ll take a different tack today.

Here’s a new release that’s got me dancing in the kitchen. It’s a classic Bob Marley and the Wailers tune reinterpreted as a house music track by DJs JUDE & FRANK. Give it a listen and see if you’re inspired to shake a tailfeather.

Kitchen Tips: When it comes time to mix the salad ingredients together, I like to put on gloves and do it by hand. There’s a lot of stuff and you really want the mayo on top to get friendly with the vinegar and onions on the bottom. If you prefer to use a spoon, make sure you’re working in a large enough bowl (or aluminum foil pan) so you can dig in there with gusto.

Click on the photos to enlarge them and read the captions.

The Verdict: YUM. That is all.

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