WHAT'S YOUR NUMBER?

I know I'm not alone in saying that I have been anxiously awaiting the publication of Fifi O'Neill's Romantic Prairie Cookbook.

Of course, I have a special reason ... my little backyard farm and several of my recipes are featured in the book.

On Sunday night, I received a message from the inimitable Elizabeth Kirkpatrick (La Contessa of Vintage Hen House.)

She said she had a copy of the book in her hands because it had shipped sooner than expected.

Why hadn't my copy arrived? Luckily, patience is one of my virtues.

"What are your numbers," I asked? (La Contessa is also featured in the book )

"What are yours?" she replied.

I didn't have an answer yet as I didn't have my copy.

Elizabeth had already found one of my recipes. I was extremely flattered to learn that she had bought the ingredients and planned to make my pot roast with root vegetables for dinner on Monday night.


All day Monday, the books arrived in folks' mailboxes and I have received calls and emails, asking "what are your numbers?" It was like a secret code!

But my book hadn't arrived.

This morning, Elizabeth emailed to say she used a beef tenderloin and her roast was "spot on perfecto."

She also mentioned that she had never tried celery root, rutabaga or parsnips (some of the root veggies that I grow) and really liked them roasted.

Happily, my copy of the book arrived this morning and it's gorgeous.

Now I can share my numbers! They are: 29, 76-77, 98-101, 126 and 150-157.

You NEED a copy. And, if you try any of my recipes, please let me know.

Samantha, one of my two Silver Spangled Hamburg chickens (aka the Miracle chicken), says she enjoyed modeling. In fact, she's starting to make a career of it!

She is going to be filmed for a cable TV show later this week!

MORE WINTER ESCAPES

It snowed again yesterday, and this time I've mentally escaped to sunny New Orleans.(Photo by Phil Mantas)

It all started with Zeitoun, a book by Dave Eggers, that was loaned to me by a friend. I started reading it just before bedtime on Friday night and rode out a good part of Saturday's snow storm following the non fiction trajectory of Hurricane Katrina and its effects on the Zeitoun family.

Then, this morning, while trudging up a snowy hill to check on the chickens, I glanced back at the house and noticed something sticking up out of the snow in front of my garage. It was a package left by UPS. Despite being buried overnight, it contained an undamaged copy of My New Orleans, a coffee-table-worthy cookbook by Louisiana chef John Besh.

Hmmm, seems to be a theme developing here...

My love affair with New Orleans began when I was in college and was invited down to Mardi Gras by a pen pal. I quickly discovered the city's multifaceted personality and have been traveling back there in real life and in my daydreams ever since. Yes that's me circa 1970s.

On my first trip, I watched Mardi Gras parades in the city and horseback revelers going house to house collecting ingredients to make a community-sized pot of gumbo out in Lafayette.

I heard Cajun music played live in a gas station and the witnessed the terrifying remnants of a Klan cross burning in one of New Orlean's suburbs.

I also fell in love with the food. Hot and spicy, and unlike anything I ate back home in Brooklyn.

Since that time, I've returned to NOLA for business and pleasure, concepts that are consistently blurred in this intriguing city.

Anyhow, getting back to My New Orleans...


What makes this cookbook special is that the recipes for classic versions of crawfish pie, gumbos and etouffees are set in a framework of the city's culinary history and the reminiscences of the extended Besh family's kitchens.

From what I've read so far, it's definitely worth adding to your cookbook collection.

Lest you think I'm just frittering away a perfectly good snow day, I'm actually doing "research" for Superdog Sunday.

Next weekend is Belgium's birthday. He'll be 12! Belg and his brother Ike who lives in New Jersey and his buddy Chase like to celebrate together. So there will be a crowd.

This year, the furballs are also sharing their birthday weekend with the Super Bowl's Saints and Colts.

I'm planning to cook up some authentic N'Orleans. Sorry Colt's fans, I have no idea what delicacies folks eat in Indianapolis.

Besides, what's not to love about Crawfish Etouffee, Grits and Greens.

And while Belgium might prefer a burger as the base for his birthday candles, I think nothing could be finer than a home baked Pecan Pie.

Hopefully, I'll be able to make it up my driveway in a day or two to go grocery shopping. Meanwhile, there are over 200 southern style recipes to check out.
Snow? What snow?

WATERSIDE WEDNESDAY: Caribbean Recipe

With snow in this week's forecast again, I decided it was time for my annual winter ritual... Caribbean Day.

What is Caribbean Day?

It's a one day mini-vacation that started when my son was young.

One January, schools were closed because of sleet and ice, and we were both cranky at being stuck inside.

We pulled out the Bob Marley cassettes and Cds, dressed in camp shirts and spent the day cooking a meal that would make us feel as if we were on the beach in Jamaica.

If you, too, are anxious for warm weather to arrive, try this menu and no matter what winter throws your way, you'll be feeling as if it's No Problem Mon.

DRINKS:

Pina Coladas (with or without rum)

MAIN MEAL:

Jerked fish

Ital Stew (see recipe below)

Rice and field peas (see recipe below)

DESSERT:

Fresh pineapple chunks

JERKED FISH

Any kind of fish fillets or fish steaks

Wet jerk seasoning* (I like Grace brand. It comes in jars)

A bit of olive oil

Preheat oven broiler to 450 degrees. Rub fish with jerk on both sides and let sit for about 15 minutes. Place an empty oiled cookie sheet in oven. When the pan is hot put fish on pan. For fillets, cook for 4 minutes, turn fish and cook another 3-4 minutes. Thicker fish steaks will take about 8-10 minutes per side.

Wet jerk seasoning is a spicy blend of fresh thyme, young onions,, allspice, ginger, Scotch bonnet peppers, black pepper, nutmeg and cinnamon. Every cook has her own version.

SISTER FIRE’S I-TAL STEW

3 large cans of coconut milk

6 carrots, finely sliced

1-2 pounds potatoes, peeled and quartered

2 cups cabbage, sliced

2 cups okra, sliced

5 allspice berries (whole)

3 large cloves of garlic, finely chopped

5 scallions, finely sliced

2 large sprigs of fresh thyme (or about 1 teaspoon dried thyme)

Dash of tumeric

Salt & Pepper

Pour the coconut milk into a Dutch oven and at a low simmer, reduce it by half. This takes about 20-30 minutes. Add everything else. Add just enough water to barely cover the veggies. When veggies are tender, serve. Tastes even better if refrigerated overnight and reheated.

I slightly adapted this recipe from Traveling Jamaica with Knife, Fork & Spoon by Robb Walsh and Jay McCarthy. The book is published by The Crossing Press of Freedom, California.

CARIBBEAN RICE AND FIELD PEAS

Goes good with jerked fish or Ital stew.

2 cups of raw rice

1 can of field peas

(Glory brand Southern style seasoned field peas are my favorite but you can use gandules or Goya pidgeon peas which are easier to find)

Cook 2 cups of rice rice in rice cooker. Open can of field peas 3/4 of the way, then hold lid in place to drain peas. When rice cooker goes to “stay warm”, stir in drained field peas. Leave in cooker for at least 5 minutes to heat peas.

WATERSIDE WEDNESDAY

To celebrate the release of Waterside Cottages, I’d like to start a new blog feature called Waterside Wednesdays. But...(Photo by Dan Mayers)

I’m not sure what WW should showcase. And I’d appreciate your help.

Should Waterside Wednesday be a beach worthy recipe?

A coastal craft project?
(Photo by Dan Mayers)

A waterside photo?(Photo by Dan Mayers)

All of the above? Something entirely different?

Something other bloggers can participate in?
(Photo by Dan Mayers)

Please leave a comment with your ideas and suggestions.

Also, my Win A Copy of Waterside Cottages Contest is still open! Although Amazon has received their book shipment (thanks Suzie Q for letting me know), mine are still en route.

*** BLOG DU JOUR ***

This isn't a blog but I think you'll be inspired by this slide show of store displays. Good design is good design and the same principles apply whether you are selling cupcakes, creating a web site or arranging a tabletop vignette in your home.

Looking at these displays convinced me that color placement can be more important than which colors you choose. Visit VMSD magazine's slide show by clicking on the words slide show (above) or cutting and pasting: vmsd.com/content/your-picks-great-displays-small-spaces

THE NEXT COURSE

Impress your friends and family with homemade empanadas. Alice, one of our fabulous Thanksgiving guests, was kind enough to help demonstrate easy empanada-making techniques. Enjoy!

Alice says: If feeding carnivores substitute 3/4 pound of chopped meat for the kale and reduce initial simmering time to sauteing for 20 minutes.

MINI VEGGIE EMPANADAS

Main Filling Ingredients:
1 pound kale, stem removed
1 small onion, chopped
4 cloves garlic, finely chopped
1/2 cup raisins
Salt & pepper

Add later
1/2 cup stuffed green olives cut in half
1/2 can of chickpeas
A few drops of hot sauce (optional)

Add when assembling
Chunks of hard boiled eggs and cooked potato cubes

Goya frozen empanada dough (each disc will make 2 min empanadas)
Corn oil for frying


MAKE FILLING:
In a large pot, cook main filling ingredients for 30-45 minutes until kale is soft but not mushy. Stir in items to add later and pour into food processor. Chop slightly but do not over process. Filling can be made ahead and stored in frig for 3-4 days.

TO ASSEMBLE:
Defrost empanadas rounds for about 1/2 hour.
Optional: For a thinner crust, use a rolling pin to enlarge each disk about 1/2” larger.

Cut each crust in half.

Put a spoonful of filling in center of each half-circle, add a piece of egg and a potato cube or two.

Fold circle in half and score with tines of a fork.

To Fry: Fill large skillet with an inch of corn oil. When hot add empanadas.
When they puff up, turn them over. When they brown slightly up more and look done, drain on paper towels.
Serve right from the pan or room temperature with hot sauce or chimichurri sauce.

HELP YOURSELF

In the spirit of a long leisurely meal, please enjoy the antipasto, while I continue to tend to my house guests.

THE TABLES ARE SET

The tables are set, the shopping done, and the pie crusts in their pans. Here's my menu...

THANKSGIVING ITALIA 2008

OPENERS:
* Gingered Almonds

* Cheese and Crackers

* Fried Polenta with Assorted Toppings

* Antipasto

MAIN COURSE:
* Turkey with Chestnut Stuffing, Gravy & Fresh Cranberry Relish

* Grilled Italian tofu

* DIY Caesar Salad (Caesar dressing, oil & vinegar dressing, shredded cheese, anchovies & croutons)

* Neapolitan Mushroom ragout

* Baked Artichokes

* Sweet Potatoes with Pecan Sauce

* Baked White Potatoes

DESERTS:
* Pumpkin Pie

* Pecan Pie with cookie crust

* Dairy Free Sweets (arriving with guests from NYC)

* Choco Espresso Beans, Nonpareils & Figs

* Port & Chocolate liqueur

Tomorrow, the lactose-intolerant, vegetarians and omnivores will arrive!

HAPPY THANKSGIVING!

CALIFORNIA CIOPPINO

As promised see below for the recipe for Jono's California Cioppino ...


as served at Fred, Jono & Jessica's Venice beach graduation party.


Jono is from the San Francisco area where this fish stew originated (via Italy.) The bread and wines served at the party also originated in northern California and were generously supplied by Jono's parents who live in Berkeley.

(Jane and Jono)

It’s really quick to make once you chop up all of the veggies.

(Jono's mom was assigned to pepper chopping duty)

(Jessica chopped fish into cubes.)

(Fred set out the appetizers.)

(I stirred the stew in between documenting the event.)

Cioppino (Seafood Stew)

For Broth:
1/4 cup light olive oil
1/2 cup shallots, chopped
2 cups (red, yellow and orange) bell pepper diced
1 Tablespoon garlic, minced
1 teaspoon ginger root, peeled and minced
3 cups (about1 1/2 lbs) fresh or drained canned plum tomatoes, peeled, seeded and chopped
2 Tablespoons tomato paste
1/2 cup flat-leaved parsley, chopped
2 cups dry white wine
2 cups fishstock or bottled clam juice
About 1 teaspoon salt
About 1/2 teaspoon black pepper

Seafood:
1-2 pound mix of firm fish (monkfish, swordfish, cod, halibut), cut into cubes
2 large hard shell crabs, disjointed and cracked
1 pound of large shrimp
1/2 pound baby squid
12 little neck clams, well scrubbed
12 mussels, debearded and well scrubbed
1/4 cup fresh Thai basil or cilantro
3 Tablespoons freshly squeezed lemon juice
Few dashes of pepper flakes or hot pepper sauce

Heat oil in large heavy pot like a Dutch oven. Add shallots and peppers, and sauté on low heat until soft, about 5 minutes. Add garlic and ginger and sauté for another minutes. Add tomatoes, tomato paste and about half of the parsley and cook for about 2 minutes. Stir in 1 cup of the wine, the stock or clam juice, salt and pepper.

Bring to a boil, then reduce heat and simmer for about 15 minutes. Add the crab, cover and simmer for about 10 minutes. Add the fish and squid, cover and cook 5 minutes longer. Add the shrimp, cover and simmer about 3 minutes.

In a separate pot, place the clams, mussels and remaining cup of wine. Cover and bring to a boil, then cook for about 6 minutes. Strain the liquid into the Cioppino pot, then add the clams and mussels, discarding any that remain closed.

Add lemon juice and basil or cilantro and stir well. Taste and re-season with more salt and pepper, if desired. Serve with lemon wedges, hot sauce and bread for dipping. Serves 6.
AN ALERT:

Last week I received a message from Blogspot that their new automated scanner had identified my blog as potential spam and blocked me from posting.

The message instructed me to click on blogspot's site and request a real human to double check (thereby proving I was a real human.) Being skeptical I cut and pasted the url instead of clicking.

I was informed that if my blog was not certified as "real", it would be deleted.

In a state of panic, I did as told and tried contacting blogspot in dozens of other ways.

I also warned other bloggers of Blogspot's awful new "feature"

Yesterday, a friend suggested that I try to pos in case it was a hoax.

Since you have now read a new post, the message was obviously a fake! I am quite relieved. It was a Kafka-esque experience.

SUNDAY UPDATE: Yipee! It wasn't a hoax. Blogger goofed. Thousands of folks got the same message and blogger sent out a letter titled "You Are Not Spam." I feel better now.

TEA FOR TWO X 40

I love planning party menus. Cooking is hard work but planning is relaxing and creative.
For my mom’s 85th birthday, I planned up an eclectic international buffet -- South American style sliced steak, Scandinavian poached salmon, and a Chinese turkey dish for a crowd of 50.
This time, I wanted something a little lighter, perhaps French. I couldn’t get past the logistics of whipping up enough “from scratch” quiches for a crowd, however.
About a month ago, I was sitting in my kitchen flipping thru cookbooks looking for a spark of inspiration when the mosaic letters Brook sent me (see February post) caught my eye. A light bulb went off. I’d make a tea party.

My original menu centered on little finger sandwiches and cream scones, then the list of food grew. The menu continued to change. Every time someone said “but you’ve got to make (fill in the blank),” I added it to the list.

The final menu (see below) is part French, part British, part things I could make ahead and freeze. The little tea sandwiches are now a do-it-yourself affair and there are even platters of sushi.
The delectables will be served in my collection of Polish pottery. I invested in the large serving pieces for my mom's 85th party, knowing we would need them again the following year for my son's graduation bash.APPETIZERS
Baskets of sliced baguettes & crackers
Smoked salmon, trout & mackerel
Tapenade (olive, chick pea & eggplant) spread
Herbs du Provence Spiced olive oil
Assorted olives and cornichons
Deviled Eggs (my "girls" contribution)
French cheese tray
Sushi platters
An artistic crudities display
Cocktail shrimp


LUNCH FARE
Caesar salad with anchovies on the side
Mixed greens with Fred’s special vinaigrette dressing
Bowls of homemade croutons, feta cheese, cherry tomatoes, cucumber slices
Salmon croquettes with roasted red pepper sauce
Ratatouille
Boulettes aux boeuf (meatballs) with choice of sauces
French potato salad with haricots vert (green beans)
French potato salad with garlic sausage
Colorful coleslaw

SWEETS
Miniature cream scones (a Martha Stewart recipe) with orange marmalade, lemon curd and mixed berry jam
Surprise assortment of cakes (it's a secret! I'll share photos next week)
Fruit bouquets (from Edible Arrangements)

BEVERAGES
Fresh lemonade, hot & iced Darjeeling and mint teas, wine, and soda

HOME SWEET HOME

Remember me? I’m finally back home. Actually, my home doesn’t smell very sweet at the moment. It sort of stinks! It’s been a long week and I’ve been the gypsy in Duke Ellington’s blues standard ‘Gypsy Without A Song’.
I remembered to pack the shampoo, dog treats, cell phone cord and numerous other essentials BUT I forgot my iPod charger! For me, a week without my music is a real hardship.

I’ve been slowly moving things back into the house since Sunday and the place is starting to look more like home.
Belgium approves. It's his tenth birthday tomorrow (Feb 6th).
The good news is that the majority of the work is done and all of the wood floors are refinished. They look great-- and, I did dump a lot of stuff, so there was less to bring back in.
The bad news is that the refinishers accidentally broke one of a pair of antique glass shades. The sdhades are on a Mission style fixture that hangs over my kitchen table. A hole mysteriously appeared in one of the windows in my office and there are various wall dings that now need patching.
Despite some residual dust, the refinishers were extremely diligent vacuuming and tiding up. The house really feels clean.
Now, however, I’ve become obsessed with polishing and primping everything I bring back in. Especially in the kitchen where we recently bought several new appliances.
The guys sanded the butcherblock countertops and I refinished them with 7 or 8 coats of mineral oil.
Even the pots are now sparkling! (Disclaimer: I tackled the really small ones first and there are several giant ones yet undone).
Here’s a closer look at the remaining glass shade. I’ve searched thousands of shades on line and apparently mine are not a common pattern (etched grape leaves). It looks like I will have to buy a pair. Has anyone has seen a pair of nice etched antique gas fixture slant shades (4” lip fitter) with a straight (not ruffled) lower edge? If so, please let me know where.I feel like an ingrate. I didn’t get a chance to post a photo of the wonderful mosaic gift sent to me by Brook. They arrived shortly before I had to pack and go. Aren’t they super? You can check out Brook’s romantic letters on eBay. Her ID is decoratingwithroses.

HAPPY MARDI GRAS

I was lucky enough to be on several photo shoots in New Orleans during the week preceding Mardi Gras in 2005 and 2006 (right after Hurricane Katrina.)

Photographer Dan Mayers with Alison, our Southern scout and tour guide extraordinaire. (Photo by Phil Mantas)

The first time I visited Louisiana, I was in college. I spent a week in New Orleans and saw several parades leading up to Fat Tuesday (parades roll most afternoon and evenings for almost two weeks leading up to the big day) before traveling around the state.
On Mardi Gras Day, I was in Cajun country where centuries-old traditions were very much alive.
Masked revelers on horseback go from house to house begging for ingredients for a communal meal of gumbo.

Even today in New Orleans, Mardi Gras season is more about community than about tourists flashing their you-know-whats for a string of flashy beads."High chairs" --so the kids get a bird's eye view -- range from simple seats atop ladders to elaborate homemade contraptions.(Photo by Phil Mantas)

Marching bands provide a lively soundtrack.
Most parades are family affairs – and communal pots of food are still very much in vogue...even in the French Quarter.
Of course, there are still sequins galore.
Hope you've enjoyed the parades. I certainly did!

Now, no matter where you live, it's the season to stir up a big pot of seafood gumbo. Here's my favorite recipe.
SEAFOOD GUMBO
2-3 lbs Shrimp (heads or at least shells on)
12-24 clams
1/2 lb crabmeat
Some oysters
2 bottles of clam juice
1/2 cup oil
1/2 cup flour
2 stalks celery
1 onion
3 scallions or shallots
Handful parsley
1 Cubanelle green pepper
1-2 jalapenos
1 habanero
Tomato paste

SPICES: 1 teaspoon each salt, black pepper, paprika, thyme, onion, garlic

2 more bottles clam juice

In large heavy pot: Cook shrimp and clams in 2 bottles of clam juice mixed with water to cover. When shrimp are barely pink, scoop out. When clams open, scoop them out. Pour liquid into a bowl and SAVE. When shrimp and clams have cooled down, remove all shells and put in a bowl in fridge.

With 1/2 cup oil and 1/2 cup flour make a light brown roux in same large heavy pot. Chop veggies and hot peppers in Cuisinart and add to roux. Stir around for about 5 minutes. Add a few tablespoons of tomato paste and all of the spices. Cook for two to three minutes. Add reserved shrimp liquid. Add 2 more bottles of clam juice. Heat for 10 minutes, then let sit on stove until needed.

Just before serving add oysters and crab meat and cook for a few minutes on low heat. Add shrimp and clams. Serve with rice.




*** BLOG DU JOUR ***

For photos from this year’s parades visit Bayou Contessa. Scroll down to see some great homes that Contessa Julie Neill loves.