tag:blogger.com,1999:blog-20075361321093955372024-02-21T05:13:52.961-08:00the poetry of foodSandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-2007536132109395537.post-67874784782855832782012-01-09T18:19:00.000-08:002012-01-09T18:28:34.901-08:00Composing Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhr47BHRqafow8fTLwQ7UI_E38spfJpi1EUTG3HyBSaTM9J51k3P_oxhhIgl1rppavklwVVAhFpvnKEw4BjKyE4ck3WQdtoWdlrartdEK4e8E0BzdmMZiVKvEek_vhr3eLL2VV9qRFFo/s1600/savory-monkey-bread.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 209px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhr47BHRqafow8fTLwQ7UI_E38spfJpi1EUTG3HyBSaTM9J51k3P_oxhhIgl1rppavklwVVAhFpvnKEw4BjKyE4ck3WQdtoWdlrartdEK4e8E0BzdmMZiVKvEek_vhr3eLL2VV9qRFFo/s400/savory-monkey-bread.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5695822561559013426" /></a><br /><span style="font-style:italic;">(part ii)</span><br />given the challenge<br />of making better party bread <br />than last year<br />I set out to do something different<br />and came up with the idea of a savory<br />monkey bread instead of sweet<br /><br />used a white bread recipe with water <br />olive oil and a pinch of saffron<br />the stuff between the rolls<br />was olive oil, garlic,<br />finely chopped<br />fresh basil and marjoram<br />sundried tomatoes<br />packed in olive oil<br />the oil from the tomatoes<br /><br />taking advantage of<br />the properties of gluten<br />in a well processed bread dough<br /><span style="font-style:italic;">(see last post)<br /></span>I created little balls of dough<br />but was careful to stretch<br />and fold the dough until<br />each morsel had a smooth skin<br />then taking the olive oil herb mix<br />dipped each bite in the mixture<br />making sure I picked up the herb bits<br />assembly included making sure<br />the smooth skin faced out of the whole<br /><br /><br />at the party <br />the bread disappeared quickly<br />but the pieces of sundried tomato<br />on the top of the loaf browned<br />and were thought to be chocolate<br />next time I will chop finer<br /><br /><span style="font-style:italic;">© 2012 Sandy Vrooman</span>Sandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.com2tag:blogger.com,1999:blog-2007536132109395537.post-76636140744187187592012-01-07T14:47:00.001-08:002012-01-07T14:49:12.926-08:00But I Just Asked for a Sandwich<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNrpSMbAGLWnyBBSx6mJWCHP4Ad2r1uHMRtKs1mE-MyqDypaucd2WtDnEYhkX4wLU3roYLaDm5iV1rs4dNXAyvqNKKbrZXrSURd-l_kMkhrWYvmM0UYeWPjcXKYmEj08_UakgoEzUB4rQ/s1600/bread-chemistry.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNrpSMbAGLWnyBBSx6mJWCHP4Ad2r1uHMRtKs1mE-MyqDypaucd2WtDnEYhkX4wLU3roYLaDm5iV1rs4dNXAyvqNKKbrZXrSURd-l_kMkhrWYvmM0UYeWPjcXKYmEj08_UakgoEzUB4rQ/s400/bread-chemistry.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5695025812240362370" /></a><br />bread is a question where one asks<br />“how did they do that?”<br />a dear geeky engineering friend<br />went after the answer<br />and it is quite a chemistry experiment<br />the study of yeast itself <br />could take a life time<br />then you add the gluten molecules<br />in wheat flour<br />how they react with each other<br />the act of letting the yeast ferment<br />then stretching the gluten<br />until it forms long chains<br />gasses formed during yeast fermentation<br />make up the little holes in bread<br />it’s what makes it rise<br /><br />after researching all this<br />my friend Phil Pettit<br />devised the following method<br />get a mixer that has a dough hook<br />and is hearty enough <br />to run for a long time<br />proof yeast water and sugar<br />(mix and wait till bubbly)<br />start mixer<br />add chosen shortening<br />liquids and flavoring<br />put in a cup of flour<br />go do something else<br />add another cup of flour<br />go do something else<br />this can take all day<br />the idea is to let the machine<br />do the work of kneading<br />the dough for you<br /><br />this goes for any<br />yeast wheat flour bread<br /><br />we could get into flour sifting<br />but will just leave you <br />with an old Greek saying<br />“those who do not sift the flour<br />must knead the bread for 5 days”<br /><br /><span style="font-style:italic;">© 2012 Sandy Vrooman<br /><br />For better chemistry go to<br />http://www.rsc.org/images/BreadChemistry_tcm18-163980.pdf<br /><br /></span>Sandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.com5tag:blogger.com,1999:blog-2007536132109395537.post-38164161598761046742011-12-24T13:58:00.000-08:002011-12-24T14:08:11.696-08:00Holidaze Sweets<span style="font-weight:bold;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2zuv8Nf9J10rvXbI1ww8v1nYNbK-oV4DOhVuAgQoEG4IEohyphenhyphenlJc0mZjlIC3vL7s61TJNYpqFyPDdVY-OfPS_zw46fU0W5Zjn_wItCwcHSKx6O_oDL3BqY9fN4pu_UYZRi4xGbTU46LRM/s1600/almond-pear-tart.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 179px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2zuv8Nf9J10rvXbI1ww8v1nYNbK-oV4DOhVuAgQoEG4IEohyphenhyphenlJc0mZjlIC3vL7s61TJNYpqFyPDdVY-OfPS_zw46fU0W5Zjn_wItCwcHSKx6O_oDL3BqY9fN4pu_UYZRi4xGbTU46LRM/s400/almond-pear-tart.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5689818419528577042" /></a><br />Holidaze Sweets<br /><br /><br />having the leisure to just make dessert <br />instead of a whole holiday dinner, <br />I took my time figuring out what to do <br />had a lovely box of pears <br />I could not eat before they spoiled, <br />decided to do a pear/almond tart <br />the internet is a wonderful and distracting place <br />I found many variations on this theme <br />deciding to take the best of several recipes <br />I poached the pears in marsala wine<br />with cloves and cinnamon<br />instead of just sugar water<br />made the almond filling <br />rather than take short cuts<br />OK I took one short cut<br />I didn’t grind my own almond flour<br />butter, eggs and almond flour <br />with a bit of almond extract<br />resulting in a moist almond custard<br />cookie like filling<br />could have use marzipan and eggs<br />but perhaps too sweet with the pears<br />great under apples<br />next my favorite short crust with butter <br />flour, powdered sugar, and an egg<br />an egg yolk should be added<br />to the crust, but I just use<br />the whole egg <br />what can you do with just one egg white? <br />in the spirit of the most frequently repeated recipes <br />added almond flour to the crust<br />to glaze or not to glaze<br />that was the question<br />the suggested glaze was apricot jam<br />but I had all this nice poaching water<br />with pear syrup and spiced marsala<br />added a bit of the jam, more wine<br />and more sugar<br />reduced the mixture<br />made a small tasting sample<br />might give up dinner<br />and eat tarts instead<br /><br /><span style="font-style:italic;">©2010 Sandy Vrooman<br /><span style="font-style:italic;"></span></span>Sandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.com4tag:blogger.com,1999:blog-2007536132109395537.post-52124739634613240362011-09-29T08:46:00.000-07:002011-09-29T08:51:07.629-07:00Swingin’ Salsa Summary, Ole’<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAMc8zev50UJjSF5czRDSS5WOnQE0I_F91fwVjlCoEMZzvKWuVw8dBzRhoyKr3QdQDaLabp78jDmmUDQAWhaGW7bwvk1pgxSVUuyVbYYZvieURkPDNWko0iONca7i1LkTdzPnxhrK5u40/s1600/Salsa-ing.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 199px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAMc8zev50UJjSF5czRDSS5WOnQE0I_F91fwVjlCoEMZzvKWuVw8dBzRhoyKr3QdQDaLabp78jDmmUDQAWhaGW7bwvk1pgxSVUuyVbYYZvieURkPDNWko0iONca7i1LkTdzPnxhrK5u40/s400/Salsa-ing.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5657808554428566978" /></a><br />there are some basics<br />without them it would not be salsa<br />everything has to be chopped very fine<br />gotta have cilantro, lime juice, salt<br />and onions<br />jalapenos are in most salsas<br />but not all of them<br />garlic is good<br />add fresh roma tomatoes<br />and you have basic salsa fresco<br />tomatillos are good with this<br />after that almost anything else is fair game<br />but not chocolate sauce<br />have some sense<br />I’ve made avocado, mango, and peach salsa<br />last night I made roasted corn salsa<br />took some very fresh corn in husks<br />and fire roasted them over the flame<br />on the top of the stove<br />almost burnt the husks all the way through<br />probably should have<br />cut the corn off the cobs<br />added half a maui onion<br />a whole bunch of cilantro<br />red bell pepper<br />and too much salt<br />the salt releases the juices in your mix<br />but you have to have a light hand<br />I could have added a can of washed<br />and rinsed black beans<br />had a medium bowl of the stuff<br />but it was all gone within 24 hours<br />fresh salsa is only good for 48 hours<br />then the freshness begins to be questionable<br /><br />© 2011 Sandy VroomanSandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.com2tag:blogger.com,1999:blog-2007536132109395537.post-19903359326240215492011-09-29T08:26:00.000-07:002011-09-29T08:34:12.692-07:00Son of Zucchini Madness or Zucchini Pancakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqbjBFSw0yMJOFcM1gw2hSpq8ooULNvyZhNHQc1TfSGpATDTUETdWjDn4HhkbwR7IE0NLaJDCLErMGTPoDeb-cZIX_BQavYVhJRASGRjfz8khlqo1UGH1x9sUIXc6q0DU31kB2jkOKbc/s1600/zucchini-pancakes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 199px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqbjBFSw0yMJOFcM1gw2hSpq8ooULNvyZhNHQc1TfSGpATDTUETdWjDn4HhkbwR7IE0NLaJDCLErMGTPoDeb-cZIX_BQavYVhJRASGRjfz8khlqo1UGH1x9sUIXc6q0DU31kB2jkOKbc/s400/zucchini-pancakes.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5657804628293872882" /></a><br />yes, you can shred zucchini<br />and use them like potatoes<br />in potato pancakes<br />because zucchini keeps weeping <br />it is best to take the following steps<br />this method will give you<br />crisp pancakes without they <br />will still be good, but soggy<br />coarsely grate the zucchini<br />by any method you favor<br />salt the mass heavily <br />put a smaller bowl on top<br />parallel to the bottom bowl<br />put some weight in the upper bowl<br />like a large can of tomatoes<br />(don’t open the tomatoes or<br />use them for anything else<br />in this recipe)<br />wait (or weight) about 20 minutes<br />add water to zucchini<br />drain in a colander and <br />keep rinsing <br />you will still have liquid<br />but it should be more gelatinous<br />I added on egg for each zucchini<br />using three zucchini this time<br />I also added about 1/3 cup flour<br />and the rest of the maui onion<br />finely chopped<br />I used peanut oil because<br />it will not break down at a high heat<br />put about ½ inch of oil into a cast iron skillet<br />used a ¼ cup as measure to get a regular size<br />let the pancake solidify a bit before turning<br />if you wanted to you could serve<br />with apple sauce or sour cream<br />we didn’t think they needed any embellishment<br /><br />(C) 2011 Sandy VroomanSandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.com1tag:blogger.com,1999:blog-2007536132109395537.post-9635001731205937402011-09-24T21:27:00.000-07:002011-09-24T21:31:08.393-07:00Zucchini Madness<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUGZrMFxvJv-I3PS2Zzud40RtWzJfusvUtieW37PN-iLpKPRYt5PLe0Gfq-jGmrzzQ5ti-ptK1k74Z2YKaRz_Wv1B2a-Y4DQ28amkjAp5vS_16gRvteS478OSOn3LowFy34CwTTu36MI/s1600/zucchini-1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 174px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUGZrMFxvJv-I3PS2Zzud40RtWzJfusvUtieW37PN-iLpKPRYt5PLe0Gfq-jGmrzzQ5ti-ptK1k74Z2YKaRz_Wv1B2a-Y4DQ28amkjAp5vS_16gRvteS478OSOn3LowFy34CwTTu36MI/s400/zucchini-1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5656149628320811602" /></a><br /><br />it has been suggested <br />that there is a parallel <br />between zucchini and fruit cake<br />there seems to always be more <br />than can be consumed<br /><br />I humbly submit some ideas<br />for using up the darn stuff<br />if you slice it to look like bacon<br />salt it and put a weight on top<br />(like a plate)<br />for about 20 minutes<br />then rinse and blot dryish<br /><br />pretend they are lasagna noodles<br />grease a pan with olive oil<br />lay down a layer of zucchini noodles<br />top with a layer of ricotta cheese<br />a layer of tomato sauce<br />repeat until you have 3 or 4 layers<br />top with mozzarella cheese<br />bake in a 350 or 375 degree oven<br />or until done<br />(I hate that in recipes, don’t you?)<br /><br />if you don’t mind a very juicy lasagna<br />you can add a layer of spinach<br />and a layer of fresh sliced plum tomatoes<br />be sure to season the spinach with<br />a bit of nutmeg<br />basil is good on the tomatoes<br />I like to add a bit of sea salt<br />to taste, yours not mine<br />enjoy<br /><br />© 2011 Sandy VroomanSandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.com3tag:blogger.com,1999:blog-2007536132109395537.post-44037614166214827012011-08-10T08:50:00.000-07:002011-08-10T09:20:37.154-07:00Catching UpI've been remiss
<br />in keeping up this blog
<br />too much eating
<br />not enough photos
<br />summertime diversions
<br />
<br />triggered by
<br />a Facebook friend
<br />John Tiong Chunghoo
<br />a specialty writer for
<br />NewStraitsYimes
<br />he does travelling
<br />through Kuala Lumpur
<br />and neighboring areas
<br />
<br />love the idea of fusion food
<br />
<br />Sandy
<br />
<br />Check links to see "Food: an old family secret"
<br />Sandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.com2tag:blogger.com,1999:blog-2007536132109395537.post-60898887823424439522010-11-26T09:29:00.000-08:002015-12-18T17:23:24.846-08:00Mulligatawny Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3KXR-v3WklRXzaHhp8Hjc_M-Ufr3uMISIDVcP5KVyL6BfcwDI7Q9bWICB6my3Y_DJf-5xTAJF4S-6QkZ1KkwcjvsXd9Mc8VUa8FIn1AN_a6Zb0LLVWUMQGlCTGV2tDPRB_t7tiKMrP2w/s1600/mulligatawny.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3KXR-v3WklRXzaHhp8Hjc_M-Ufr3uMISIDVcP5KVyL6BfcwDI7Q9bWICB6my3Y_DJf-5xTAJF4S-6QkZ1KkwcjvsXd9Mc8VUa8FIn1AN_a6Zb0LLVWUMQGlCTGV2tDPRB_t7tiKMrP2w/s400/mulligatawny.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5543916827797661634" /></a><br /><span style="font-style:italic;">"Literally meaning pepper water. Mulligatawny Soup is an Anglo-Indian invention. Created by servants for the English Raj who demanded a soup course from a cuisine that had never produced one."<br />By: Michelle Chen , http://allrecipes.com/ If you click on the title above you will reach all recipes version of this soup</span><br /><br />there are hundreds of recipes for this “soup”<br />I first had it in San Francisco at a restaurant<br />on 9th near Market Street<br />a curried chicken soup with apples and raisins<br />I used to make it with<br />whipping cream<br />but I have learned to use coconut milk instead<br />made some this morning<br />took about 30 minutes<br />it was a perfect lunch for<br />people working outside<br /><br />sauté a diced sweet onion<br />and a diced green apple<br />(you don’t have to peel it)<br />in a couple of tablespoons of butter<br />add curry powder to taste<br />this depends on the curry powder<br />you have on hand <br />about a tablespoon or three<br />add a heaping tablespoon of flour<br />and mix into the apples and onion<br />to incorporate<br />slowly add a quart of chicken broth<br />either purchased or home brew<br />stirring to keep flour from becoming lumpy<br />add two sliced carrots<br />a diced chicken breast<br />or the meat from your home made broth<br />bring to a boil<br />when chicken is no longer pink<br />add a can of coconut milk<br />serve with raisins and shredded coconut<br /><br /><span style="font-style:italic;">© 2010 Sandy Vrooman</span>Sandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.com0tag:blogger.com,1999:blog-2007536132109395537.post-31914998444448555752010-11-26T02:11:00.000-08:002010-11-26T02:19:18.118-08:00Hacking Julia part II<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1znrBssszp4xbyE_jbMWZ2Okg34VO76itsu0UYQuDCR9nLofzKzN0Io60d6VlDEwlTTEfVrbU7Cke91YLVujsIRvD2JXGIa-pD2HSQfRhJeZKzbdSN75QW4rGxQGz5e3MgKgGATBynFw/s1600/thanksgiving-cake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 188px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1znrBssszp4xbyE_jbMWZ2Okg34VO76itsu0UYQuDCR9nLofzKzN0Io60d6VlDEwlTTEfVrbU7Cke91YLVujsIRvD2JXGIa-pD2HSQfRhJeZKzbdSN75QW4rGxQGz5e3MgKgGATBynFw/s400/thanksgiving-cake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5543799863955047506" /></a><br /><span style="font-style:italic;">(see previous post, referencing Le Suceès from Julia Child)</span><br /><br />even when you have a recipe<br />that gives you exact measurements<br />there will be inconsistencies<br />as the ingredients will never be<br />exactly the same<br /><br />the meringue layers<br /><br />when grinding nuts in a blender<br />to make the nut flour<br />one has to be aware of the oil content<br />the praline pecans I used<br />this time<br /><span style="font-style:italic;">13 0z Trader Joe's</span><br />were quite oily<br />I compensated by adding more<br />confectioner’s sugar<br />to prevent clumping<br /><br />to get the most volume <br />from your egg whites<br />they should be room temperature<br />beat 6 egg whites with<br />1/8 tsp cream of tartar<br />a pinch of salt<br />when whites form stiff peaks<br />beat in ½ cup fine granulated sugar<br />the carefully fold in the nut mixture<br />spoon out on to pans covered in<br />baking parchment<br />draw circles or other shapes<br />on one side of the paper<br />turn paper over<br />use this as a guide<br />to shape the meringue layers<br /><span style="font-style:italic;">three to five layers</span><br />bake in a 250 degree oven<br />for about 40 minutes<br />leave in the oven until the next day<br /><br />pumpkin butter cream<br /><br />there are two ways to make a butter cream<br />one is to cream butter and confectioner’s sugar<br />together and add flavoring<br />in this case pumpkin<br />with pumpkin pie spices<br />but<br />if you have the 6 egg yolks <br />left over from the meringue<br />you can make a pumpkin custard<br />and add butter <br />and confectioner’s sugar<br />until you have a mixture that is stiff enough<br />to hold its shape<br />also add vanilla and a bit of brandy<br />this version needs to be slightly chilled<br />to hold its shape<br /><br /><span style="font-style:italic;">© 2010 Sandy Vrooman</span>Sandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.com2tag:blogger.com,1999:blog-2007536132109395537.post-706966906369003992010-11-16T11:00:00.000-08:002010-11-26T02:10:54.255-08:00Hacking Julia<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuxmAGKwetCDk_xZVoTWcGadCLZ_VzBy_CZS09GbtX6LyFPQTFfdZWaXmGL8hPWVi5Y3QjgEY2SrCaeiVSA9GCiOc-WX3lC7RLlZbEhL-7JQ7o8fEUwZe_Qz78KgUJraqIc6BK6QdS8YI/s1600/pumpkin-butter-cream.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuxmAGKwetCDk_xZVoTWcGadCLZ_VzBy_CZS09GbtX6LyFPQTFfdZWaXmGL8hPWVi5Y3QjgEY2SrCaeiVSA9GCiOc-WX3lC7RLlZbEhL-7JQ7o8fEUwZe_Qz78KgUJraqIc6BK6QdS8YI/s400/pumpkin-butter-cream.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5543798812985485634" /></a><br />I grew up BJ<br /><span style="font-style:italic;">before Julia Child</span><br />thought all lettuce was iceberg<br />and vegetables grew in cans<br />my Mother was an <br />adventuresome cook<br />with a limited pallet<br />I caught the adventure part<br />with expanded horizons<br />AC <span style="font-style:italic;">(after college)</span><br />I started buying interesting cook books<br />on sale<br />I paid fill price for Julia’s books<br />and read them like romance novels<br />one of my favorite recipes of hers<br />is Le Suceès<br />hazel nut flour meringue layers<br />separated by coffee butter cream<br />the whole thing takes <br />six eggs and three sticks of butter<br />welcome to cholesterol heaven<br /><br />I’ve messed with this recipe <br />many times<br />but my favorite version<br />is to use ground praline pecans<br />for my nut flour<br />and a pumpkin butter cream for the filling<br />make a cage of burnt sugar for the top<br /><br />I should have a photo of this AT<br /><span style="font-style:italic;">(after Thanksgiving)<br /><br />© 2010 Sandy Vrooman<br /></span>Sandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.com2tag:blogger.com,1999:blog-2007536132109395537.post-86899712511432659842010-11-12T11:37:00.000-08:002010-11-28T09:17:46.504-08:00Thanksgiving Turkey Cake<a href="http://www.chow.com/recipes/29029-thanksgiving-turkey-cake"></a><a href="http://www.chow.com"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.chow.com/assets/2010/11/29029_turkey_cake_290.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 290px; height: 210px;" src="http://www.chow.com/assets/2010/11/29029_turkey_cake_290.jpg" border="0" alt="" /></a><br /><br />OMG! this is amazingly wonderful<br />Chow.com is cooking site full of recipes<br />and ideas<br />they even have a "hack" button <br />so you can create your version of their creations<br /><br />what you see is two layers of turkey meatloaf <br />separated by a layer of dressing<br />held in place<br />by mashed potatoes<br />that's mashed sweet potatoes<br />and mini marshmallows on top<br />as they say<br />slice and serve with gravy<br /><br />I'm probably not going to have an occasion <br />where I can make my own version and take a photo<br />Do let me know what happens if you try this<br /><br />(<span style="font-style:italic;">C) 2010 Sandy Vrooman<br /><br /><br />posted with permission from:</span><br /><a href="http://www.chow.com/recipes/29029-thanksgiving-turkey-cake"></a><br />If you click on the title of this post, it will take you to this page. http://www.chow.com/recipes/29029-thanksgiving-turkey-cakeSandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.com3tag:blogger.com,1999:blog-2007536132109395537.post-11688351508716903962010-11-11T10:19:00.000-08:002010-11-11T10:32:37.121-08:00Butternut Squash Ravioli in Sage Brown Butter<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAzLUgZr_ZlvuTKTnISiu6XYpz1ajPxZfbzoauqfdJKdksOH50XuWZ9f_hq5PtUmHIuyuZrWBLsUu6albWc-vB9vBeiITfhbCXj5wjezOjKmxB0oRNmto9lmjMLMJM_BbL40tu-hd3FOM/s1600/squash-ravioli%252C-sage-brown-.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 174px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAzLUgZr_ZlvuTKTnISiu6XYpz1ajPxZfbzoauqfdJKdksOH50XuWZ9f_hq5PtUmHIuyuZrWBLsUu6albWc-vB9vBeiITfhbCXj5wjezOjKmxB0oRNmto9lmjMLMJM_BbL40tu-hd3FOM/s400/squash-ravioli%252C-sage-brown-.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5538358886017016706" /></a><br /><span style="font-style:italic;">another recipe inspired by La Pastaia in San Jose, CA</span><br /><br />there are a lot of cook-it-yourself packages<br />of squash ravioli now available<br />in my local markets<br />I bet La Pastaia did their own raviolis<br />but you can take a shortcut<br />and use what is available<br />the flavor of the squash is delicate<br />and needs a light hand with saucing<br /><br />while the ravioli of your choice<br />is cooking according to the package directions<br />start slowly and carefully browning the butter<br />at the same time <br />dry out and crisp fresh sage leaves in the butter<br />when ravioli is done<br />drain and add to butter mix<br />add a few splashes of white wine.<br /><br />Serve and enjoy<br /><br /><span style="font-style:italic;">© 2010 Sandy Vrooman<br /><br />La Pastaia <br />2323 West Santa Clara St. <br />San Jose, CA 95113 <br />408-286.8686 <br />Chef Forrest Gingold </span>Sandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.com2tag:blogger.com,1999:blog-2007536132109395537.post-74383966833193310572010-11-11T10:02:00.001-08:002010-11-12T11:08:12.341-08:00Corn Chowder<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo8M9H8aSpTvFNWVud9y4dW8sJo3apwozNdouyOQdNO8rvDDStPJotnOiBRGSOVu_9fEPj2QASjUWDbz1KYuTBwyA0NdSV7T9hWDKYWvT4BWa1ajS9nxOwhz6rZaTYMMYcAscB7GEuHTA/s1600/corn-chowder.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 179px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo8M9H8aSpTvFNWVud9y4dW8sJo3apwozNdouyOQdNO8rvDDStPJotnOiBRGSOVu_9fEPj2QASjUWDbz1KYuTBwyA0NdSV7T9hWDKYWvT4BWa1ajS9nxOwhz6rZaTYMMYcAscB7GEuHTA/s400/corn-chowder.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5538354352090961554" /></a><br />back in the dark ages<br />attended an elementary school<br />that was somewhat enlightened<br />starting in sixth grade<br />we began having segregated<br />gym class<br />boys and girls not allowed<br />to see each other<br />begin to jiggle<br /><span style="font-style:italic;">BUT</span> the alternate group<br />not in gym<br />had home economics<br />and wood shop<br />boys and girls both<br />learned to cook<br />and saw<br />I learned to make corn chowder<br />with bacon and canned corn<br />the recipe stuck with me<br />and here it is with <br />a few embellishments<br /><br />1 - 8 oz can of corn<br />about 3 oz bacon cut in ¼ inch strips<br />half a sweet onion or to taste<br />2 very large tbsp of flour<br />a bit of milk<br />cooked potatoes, if you desire<br /><br />without the potatoes <br />it serves two generous portions<br /><br />sauté bacon until almost crisp<br />add diced onion<br />and cook until onion is transparent<br />add the flour<br />add the juices from the can of corn<br />and stir until thickened<br />add enough milk to thin slightly<br />add corn, cook until bubbly<br />add more milk of desired<br />add cooked diced potatoes, if desired<br />salt depends on the saltiness of the bacon used<br />I add 3-4 grinds of <br />Trader Joe’s Every Day Seasoning<br />and /or Morton’s Nature’s Seasons<br /><br /><span style="font-style:italic;">(C) 2010 Sandy Vroomman</span>Sandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.com0tag:blogger.com,1999:blog-2007536132109395537.post-39762178209749178672010-10-23T23:04:00.000-07:002010-10-23T23:09:33.802-07:00Cherry Mushroom Farro Risotto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhChLv2LRgttxk1QzB9UWH5izcvhwo5Ef5X33xx-UlO7LB2WXpkslmq3amG7PzQLrqwR68p9aWpplR7h7u1sC706n2Vlk5D_dc4YZflBfaI4WNdlxPS49n3xg267gBz1S7llUJLL0FXcFs/s1600/farro.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhChLv2LRgttxk1QzB9UWH5izcvhwo5Ef5X33xx-UlO7LB2WXpkslmq3amG7PzQLrqwR68p9aWpplR7h7u1sC706n2Vlk5D_dc4YZflBfaI4WNdlxPS49n3xg267gBz1S7llUJLL0FXcFs/s400/farro.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5531489719340936082" /></a><span style="font-style:italic;">(yeah, another lumpy bowl of food photo)</span><br /><br />ever had one of those times when a strange food calls you<br />then you get it home and the adventures begin<br />whatever do I do with this stuff?<br />this happened to me recently at Costco<br />I bumped into a bag of Farro Perlato<br />Triticum Dicoccum or Emmer Wheat<br />a really old type of wheat that has been replaced<br />with the modern wheat we all know<br />the wheat in common usage has higher yields<br />than the heritage varieties<br /><br />Farro Perlato, a peasant food is making a comeback<br />in gourmet restaurants all over Europe<br />the current name in use is from the Italian<br /><br />after the third time I see this stuff, I buy a 3 lb bag<br />cooking for myself, whatever am I going to with this?<br />I remember going to a staged Medieval dinner<br />being served a barley risotto <br />with dried cherries and mushrooms<br />and I began to compose a dish<br /><br />6 oz Crimini mushrooms<br />chopped, sautéed in olive oil, set aside<br />3 Shallots, chopped<br />about a cup of Farro<br />sauté in olive oil until shallots are wilted<br />about ½ cup White wine, <br />a nice fruity Spanish imported Viura<br />Low Sodium chicken Broth as needed<br />add and incorporate the wine first<br />then a ¼ cup at a time add broth<br />When Farro is tender add<br />¼ cup Dried Bing Cherries, chopped<br />Grated Parmesan Cheese<br /><br />I kinda cheat on risotto making<br />instead of constantly stirring and adding liquids<br />add some liquid, cover and simmer<br />mix and repeat until grain is at your desired consistency<br />Farro has a slightly nutty flavor<br />I did have help eating this and there are no leftovers<br /><br /><span style="font-style:italic;">© 2010 Sandy Vrooman</span>Sandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.com1tag:blogger.com,1999:blog-2007536132109395537.post-57109854162424305862010-10-22T22:12:00.000-07:002010-10-22T22:35:30.312-07:00Jook or Congee, a Rice Porridge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigOZ7arspUPmc39QA4oa11jDQXVCuAIGQ5kUHoSBnU3pGytoLI_6g9BI9_p4tds3squg2EPgsAkSnliq9UyOJQNNIN2xFsVYujE3RU-LmMhKRk9SOKZK7iqaXQ8Ylon2uAQZh9kJLYkas/s1600/jook.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigOZ7arspUPmc39QA4oa11jDQXVCuAIGQ5kUHoSBnU3pGytoLI_6g9BI9_p4tds3squg2EPgsAkSnliq9UyOJQNNIN2xFsVYujE3RU-LmMhKRk9SOKZK7iqaXQ8Ylon2uAQZh9kJLYkas/s400/jook.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5531110951833030114" /></a><br />one of the many special things<br />about the San Francisco Bay Area<br />is the diversity of cultures close by<br />last week I went to Little Viet Nam<br />in San Jose, California<br />we went into a little bakery for lunch<br />where they had packages of<br />rice wrappings stuffed with <br />who knows what, but it all tastes good<br />I asked if they had shredded pork<br />and there it was on the counter<br />been looking for this ingredient<br />for about five years - not with any diligence<br />when I flew to Bali on Eva Air<br />I had Jook for the first time it was so good!<br />the Vietnamese woman next to me<br />explained what I was eating<br />told me those delicious little puff balls<br />were indeed shredded pork <br />now I had to make Jook or Congee<br />every recipe on line was different<br />what they had in common was<br />start with a cup of rice and an awful lot of water<br />lot of recipes called for making a stock first, <br />either turkey or chicken<br />my version uses prepared <br />low sodium chicken stock 1 ½ quarts<br />one cup of sushi rice<br />about two inches of fresh ginger<br />and half of a sweet onion<br />cooked for two hours or<br />until desired thickness is reached<br />serve topped with sliced scallions<br />and shredded pork<br />I fed it to my bonsai instructor<br />he said I'd done it right<br /><br /><span style="font-style:italic;">© 2010 Sandy Vrooman</span>Sandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.com2tag:blogger.com,1999:blog-2007536132109395537.post-63022606159637556072010-10-22T22:05:00.001-07:002010-10-22T22:10:48.125-07:00Glop<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLklyWu-z0-bNzMHoM5_MwdwPGIK06QDhBp-Y0loENJbcyXaMsqPYks-t4ET5PLvrturmGBOB9nId-jReDdsqlxveO0_CakFBeACTtcLsto2X7UJ0WQK_hs9OWw-AzErMWeQjox1EVRNs/s1600/glop.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 218px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLklyWu-z0-bNzMHoM5_MwdwPGIK06QDhBp-Y0loENJbcyXaMsqPYks-t4ET5PLvrturmGBOB9nId-jReDdsqlxveO0_CakFBeACTtcLsto2X7UJ0WQK_hs9OWw-AzErMWeQjox1EVRNs/s400/glop.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5531104572015844658" /></a><br />listening in amazement<br />to a chef extol the virtues of cooking pasta<br />as if it was rice and one was making risotto<br />and thinking “my Mother did that”<br />only to us it was not a fancy dish <br />but one of her standard quick dinners<br />my Mother who worked inside <br />and outside the house<br />did not appreciate us asking<br />“what’s for dinner?”<br />her curt reply was “glop”<br />there are many folks who say they make<br />a similar dish<br />I start with ground beef<br />a much better grade than the one Mom used<br />chopped onions, I prefer the sweet ones<br />fresh mushrooms, like crimini<br />shredded carrots<br />noodles, any kind of flat ones will do<br />a beef bouillon cube<br />Worcestershire sauce to taste<br />A-1 steak sauce to taste<br />this batch, shown above, had several grinds<br />of Trader Joe’s Every Day Seasoning<br />the carrots and mushrooms are optional<br />sauté ground beef and onions<br />in a little oil to start<br />here is where you would <br />add the mushrooms, if you have them<br />add noodles and continue cooking until<br />noodles are coated with the meat juices<br />add carrots if desired<br />add seasonings, including bottled sauces<br /> and beef bullion<br />pour in a cup of water and cover<br />let cook for 5 minutes<br />remove cover, check liquid level<br />add another cup of water<br />cook covered for 5 more minutes<br />remove lid and continue cooking<br />while stirring until all liquid is gone<br />and noodles are cooked to <br />your desired consistency<br /><br /><span style="font-style:italic;">© 2010 Sandy Vrooman</span>Sandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.com3tag:blogger.com,1999:blog-2007536132109395537.post-34968721788874317772010-10-11T10:12:00.000-07:002010-10-11T10:28:12.519-07:00Crepes and Comets, Oh My!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbZfmxRw1ZdRaB8RpB5uvdKk5oXEZzEnUI_knzOTunKjujHXJDrDZ0zUuz2GI1a8ucWPjBJOu-lixDkC-MYkgr_BbgiepxuT99uham-SRHO6vO-5UTpGOxKeWOlnfe3zsK9rXMMTHAZhY/s1600/astro-crepe.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbZfmxRw1ZdRaB8RpB5uvdKk5oXEZzEnUI_knzOTunKjujHXJDrDZ0zUuz2GI1a8ucWPjBJOu-lixDkC-MYkgr_BbgiepxuT99uham-SRHO6vO-5UTpGOxKeWOlnfe3zsK9rXMMTHAZhY/s400/astro-crepe.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5526838409455878418" /></a><br />went trekking off on a comet chase<br />that was headed for Mono Hot Springs<br />on the east side of the Sierras <br />but weather prevented that choice<br />ended up in the Big Sur Mountains instead<br />never did see the comet<br />but met a class act professor of Astronomy<br />and Gastronomy<br />imagine a class where the professor makes<br />you a breakfast of French Crepes with<br />your choice of fresh fruit fillings<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGL43hRLkDRpg5-_fayV8pUB8BlapeEt7JoJGUdayyh33u9-X82ZA-cD2UMw7mA4wjyCDpOpon-37S2L3MaVUct8DkeeH4_csHHWf4mb__yTXnSIf8IEuaiPpKkZscj7F93nheAQr5KNA/s1600/astro-chef.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 250px; height: 177px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGL43hRLkDRpg5-_fayV8pUB8BlapeEt7JoJGUdayyh33u9-X82ZA-cD2UMw7mA4wjyCDpOpon-37S2L3MaVUct8DkeeH4_csHHWf4mb__yTXnSIf8IEuaiPpKkZscj7F93nheAQr5KNA/s400/astro-chef.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5526839052176266434" /></a><br /><br /><br /><span style="font-style:italic;">Richard Nolthenius (right) was not about to share his recipe, but I watched with a bit of disbelief as he mixed everything right there with a hand beater and ate one of the best crepes ever</span><br /><br /><br /><br />he used:<br />eggs<br />Wesson oil<br />milk <span style="font-style:italic;">(I’m guessing at this, didn’t see it go in)</span><br />whole wheat pastry flour<br />and maple syrup<br /><br />I always mix my batter the night before<br />to assure a creamy consistency<br />I use <br />eggs <br />either whipping cream, or half and half<br />white pastry flour<br />a couple of teaspoons of powdered sugar adds <br />if you are planning a sweet filling<br /><br />Rick’s offering of do it yourself fillings included:<br />mixed chopped fruit<br />strawberry preserves <span style="font-style:italic;">(more on this later)</span><br />peaches<br />lemon curd<br />whipped cream<br /><span style="font-style:italic;">(whipped by driving all day in a rocking car)</span><br />and chocolate chips<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKl2SxcDY9iQ236JAIYtJtpY3ZlVPBjp6jsW2xJ4GZgh6QOBJpNcDbUw9qNwI0J_gDZk5FhMbkgncsdoF4oTAwWdm3fn_eHHBIQ37Ga9vpMg58nIoRK7O0B9N4uJEXzhf0SQm_BxPUNqk/s1600/astro-class.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKl2SxcDY9iQ236JAIYtJtpY3ZlVPBjp6jsW2xJ4GZgh6QOBJpNcDbUw9qNwI0J_gDZk5FhMbkgncsdoF4oTAwWdm3fn_eHHBIQ37Ga9vpMg58nIoRK7O0B9N4uJEXzhf0SQm_BxPUNqk/s400/astro-class.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5526839955106901026" /></a><br /><span style="font-style:italic;">Our class room</span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-style:italic;">© 2010 Sandy Vrooman</span>Sandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.com7tag:blogger.com,1999:blog-2007536132109395537.post-74820433056075900072010-10-05T19:09:00.000-07:002010-10-05T19:15:50.476-07:00You Take What You Have<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzwt5xflVWW2BU_A1B8s81HIlS8wCKxBqDRY4jQkYuifeOx0KYsNDLSIJLYfk4WsA6ggIUoCTew_bXUaSu10DaM-RxscICKnhkaVACpeEAOdU_FZsZhf4nK7Euto0MSIQXDhSgBiq3JNk/s1600/vegie-stew.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzwt5xflVWW2BU_A1B8s81HIlS8wCKxBqDRY4jQkYuifeOx0KYsNDLSIJLYfk4WsA6ggIUoCTew_bXUaSu10DaM-RxscICKnhkaVACpeEAOdU_FZsZhf4nK7Euto0MSIQXDhSgBiq3JNk/s400/vegie-stew.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5524749753561160546" /></a><br />the root vegetables in the last photo<br />were destined to become another broth<br />but the freezer still had some of the last batch<br />did I make more to put into cold storage<br />perhaps for the rest of my life<br />or should I do something else<br />like a vegetable soup that used broth from the freezer?<br /><br />starting in my usual manner<br />good virgin olive oil<br />a sweet onion and some garlic<br />I started composing a soup sonata<br />the rosemary bush outside<br />released a fragrance last time I passed that way<br />picked some of that<br />while the chopped onion and minced garlic<br />were becoming translucent in the heated olive oil<br />the vegetables were cut up and soon joined the onions<br /><span style="font-style:italic;">parsnip, rutabaga, turnip, golden potatoes, yellow beets or whatever you have</span><br />the fresh leaves off a short branch of rosemary went into the pan<br />then the prepared broth<br />and some seasoned salts <br /><span style="font-style:italic;">I use a variety, <br />Morton Nature's Seasons<br />Trader Joe's Everyday Seasoning</span><br />after 20 minutes of simmering<br />half of the vegetables were pureed in the blender<br />and went back into the pot<br />with about ¼ cup of sour cream<br />I adjusted the seasonings to taste<br /><br /><span style="font-style:italic;">© 2010 Sandy Vrooman</span>Sandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.com2tag:blogger.com,1999:blog-2007536132109395537.post-81494128603100783282010-10-04T16:40:00.000-07:002010-10-04T17:09:05.099-07:00Sandy’s Vegetable Stock<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8-UBDtXuK8EL_UJZvQbWmg0Ml7X-rKV_CotwXMW9uqd_o2SFXbWCFqQfPo58j_ORKUWGZcXaoBSOBrpoQzAnozCXOpfLJVrTXX1vczGdnTFSTwt6QgmGCyCn4BGUNKoH-5u3DHxG7Pc4/s1600/vegie-broth.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 221px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8-UBDtXuK8EL_UJZvQbWmg0Ml7X-rKV_CotwXMW9uqd_o2SFXbWCFqQfPo58j_ORKUWGZcXaoBSOBrpoQzAnozCXOpfLJVrTXX1vczGdnTFSTwt6QgmGCyCn4BGUNKoH-5u3DHxG7Pc4/s400/vegie-broth.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5524343748697804594" /></a><br />as the weather gets cooler<br />we begin to think of hot and hardy soups<br />I prefer to make my own stocks<br />to control the amount of added sodium<br />in making a vegetable stock<br />one needs to collect as many different<br />root vegetables <br />carrots, rutabaga, turnips, parsnips, onions,<br />celery root, yellow beets, come to mind<br />celery or leeks are a plus<br />to this I add an assortment of whole spices<br />like cloves, coriander, celery, and mustard seeds<br />bay leaves all spice, whole black pepper<br />I try to get some celery flavor in the stock,<br />but don’t usually use more than one source at a time<br />simmer all of this in enough water to cover<br />for about 8 hours<br />cool and strain<br />press veggies to get as much liquid out as possible<br />this does not give you a clear broth, but it is healthier<br />toss veggies, the good parts are in the stock<br /><br />use this stock to make a creamy squash soup <br />with a hint of hot peppers<br />bake and puree squash in a blender with the broth<br />add cayenne to taste and a bit of cream, sweet or sour<br />curried carrots are another option<br /><br /><span style="font-style:italic;">© 2010 Sandy Vrooman</span>Sandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.com3tag:blogger.com,1999:blog-2007536132109395537.post-14708645959221300682010-10-02T08:27:00.000-07:002010-10-02T08:36:10.814-07:00Breakfast Burritos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZgFo3oJ6reAOimIrVRH4a5Nz2Fzj4vnRD0EpP2_CjS9IM6Jby6MRdz73UeLJ5YP1YbegdKhGhuSzrVq7dER7nigxoS7pHHZWT2cV_U25VoYKT8BXdximB71HVnJgeMiu9Z35VE8Oz7pM/s1600/breakfast-burritos.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 219px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZgFo3oJ6reAOimIrVRH4a5Nz2Fzj4vnRD0EpP2_CjS9IM6Jby6MRdz73UeLJ5YP1YbegdKhGhuSzrVq7dER7nigxoS7pHHZWT2cV_U25VoYKT8BXdximB71HVnJgeMiu9Z35VE8Oz7pM/s400/breakfast-burritos.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5523472943992983042" /></a><br />one of my favorite tenants was Frank<br />he was always helpful<br />and kept his area from intruding on mine<br />we shared the kitchen<br />he taught me how to make breakfast burritos<br />the main ingredient in most of his cooking <br />was Pace Picante Sauce<br />while experimenting<br />I came across a corn relish/salsa at Trader Joe’s<br />and began using that in scrambled eggs<br />I’ve also used things like peach salsa<br />for some reason my cast iron griddle<br />never gets put away<br />it lives on the stove<br /><span style="font-style:italic;">(range? Home on the range?)</span><br />if you heat up a cast iron griddle<br />put your dampened tortillas on it<br />turn it off and put a lid over all<br />by the time you scramble your eggs<br />the tortillas are warm and flexible<br />I use about 2 tablespoons of salsa<br />for 2 eggs<br />2 eggs per tortilla<br />really easy and tasty<br /><br /><span style="font-style:italic;">©2010 Sandy Vrooman</span>Sandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.com2tag:blogger.com,1999:blog-2007536132109395537.post-29130055155699128582010-09-27T16:56:00.001-07:002010-09-27T16:59:57.606-07:00Middle Eastern Pickled Vegetables<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhISrxbfOEScsppfsrnGTbTmbnxJJSE1HIFg-dT761Bmr3tGAnSIu6vEMQugzmHkcSqKqXtt1eVIeeQ-nNT6U6Sr_w-Hwyb6QVL9Bhh70LJajAb90PsWuKvWNSkd5Y5MLJAtaocmsO2aWQ/s1600/pickled-veg.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 197px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhISrxbfOEScsppfsrnGTbTmbnxJJSE1HIFg-dT761Bmr3tGAnSIu6vEMQugzmHkcSqKqXtt1eVIeeQ-nNT6U6Sr_w-Hwyb6QVL9Bhh70LJajAb90PsWuKvWNSkd5Y5MLJAtaocmsO2aWQ/s400/pickled-veg.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5521746929370983842" /></a><br />true confessions time<br />I used to be a professional belly dancer<br />this happened because I went to some<br />Greek Restaurants back in Chicago<br />fell in love with the food<br />the music<br />and the dancer’s costumes<br />picking out recipes to make<br />from my extensive cook book collection<br />I became a fairly good middle eastern cook<br />the dance lessons were <br />part of my post partum recovery exercises<br />one thing led to another, <br />I finally had the costumes<br />and a job<br />my son grew up on middle eastern music<br />lying there in his bassinet while Mom slimmed down<br />when his school needed fund raising events<br />I threw “Time Travel to Tut’s Table at Thebes”<br />with a course of food and a course of entertainment<br />I went to visit Naji Baba to get some recipes<br />this pickle recipe is one of those<br />after tasting the pickles at his place<br />I went home without washing my hands<br />and mixed up the brine, tasting up and back<br />between my dirty fingers and the new mix<br />until I had a match<br />to the best of my knowledge and tongue memory<br />this is what they were:<br />brine:<br />half apple cider vinegar, half lemon juice<br />thinned with an equal amount of water<br />for a pint of vinegar and a pint of lemon juice<br />add about 1/8 cup of salt<br />bay leaves and dill weed to taste<br />about 2 medium heads of garlic<br />the vegetables include: <br />cauliflower<br />cabbage<br />turnips<br />red onions<br />and perhaps beets, (peeled and cut up)<br />peel the turnips and cut into bite sized chunks<br />poach a broken head of cauliflower<br />and a head of cabbage cut into wedges<br />until tender<br />add thickly sliced red onion<br />mix all in brine<br />wait 2 to 3 days<br />taste and make adjustments<br /><br /><span style="font-style:italic;">© 2010 Sandy Vrooman</span>Sandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.com1tag:blogger.com,1999:blog-2007536132109395537.post-38140124996476772412010-09-27T16:36:00.000-07:002010-09-28T07:39:01.957-07:00Mujedara, a Mess of Pottage<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-rU1aORnSMXopge491vP97d4jV09d7CCiiVhsET4hLJGLsD7n3jUZwntEGLAySwh5L2WFAQ9NEd8rVarcDcThvpvF4IN-eDoHRY_usJA6t6Bn5scOjUbZip-hupWVnxAKqubxY3Y6Ms/s1600/mujedra.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 177px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-rU1aORnSMXopge491vP97d4jV09d7CCiiVhsET4hLJGLsD7n3jUZwntEGLAySwh5L2WFAQ9NEd8rVarcDcThvpvF4IN-eDoHRY_usJA6t6Bn5scOjUbZip-hupWVnxAKqubxY3Y6Ms/s400/mujedra.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5521741576379419698" /></a><br />in Genesis, Esau sells his birthright<br />for a mess of pottage<br />it is thought that a stew of lentils<br />and rice or barley is the same dish<br />can it be so after thousands of years<br />mujedara is served in almost all<br />middle eastern countries<br />in one form or another<br />there are many spellings of the name<br />it is a side dish or a main dish<br />most of today’s recipes on the web<br />use a mix of rice and lentils<br />I’m making the assumption<br />that rice was not known <br />to those who made the first pottage<br />I’m using a mix of lentils and barley<br />and caramelized onions<br />cooked in the same manner<br />one makes a pilaf<br />using a flavored bouillon<br />like vegetable or chicken<br />in a quantity of good virgin olive oil<br />add: <br />1 clove of garlic<br />1 medium sized sweet onion<br />let them cook until translucent and golden brown<br />then add:<br />½ cup pearl barley<br />½ lentils<br />toast lentils and barley in the frying pan<br />mixing frequently<br />add:<br />2 cups of water and bouillon (if using)<br />cover and cook about 25 minutes<br />add:<br />a pinch of sumac if desired<br />this astringent spice adds to and enhances<br />all the flavors<br />may be serves with yogurt<br /><br /><span style="font-style:italic;">© 2010 Sandy Vrooman</span>Sandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.com0tag:blogger.com,1999:blog-2007536132109395537.post-22982942981051069692010-09-22T09:21:00.000-07:002010-09-22T09:26:37.495-07:00Moon Cakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT1FVjn5v6g-XwD-OT2tFqP35D3nizNupDLZ6e5GekfQH66nmCqPV1WxAScjd6FyrRyQPC2dOy0BldFPUicMiMUOaW8Klh7W6p5O7Na8JO0hdyuqkVm_x8oXLbjLgnQnOM8APXsgTt3nw/s1600/moon-cakes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 259px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT1FVjn5v6g-XwD-OT2tFqP35D3nizNupDLZ6e5GekfQH66nmCqPV1WxAScjd6FyrRyQPC2dOy0BldFPUicMiMUOaW8Klh7W6p5O7Na8JO0hdyuqkVm_x8oXLbjLgnQnOM8APXsgTt3nw/s400/moon-cakes.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5519774157005117330" /></a><br />today is the fifteenth day<br />in the eighth month<br />on the Chinese calendar<br />a time to celebrate <br />harvest moon<br />when the moon is most large and beautiful<br />it is a family celebration<br />that includes moon watching<br />in China and other Asian countries<br />there is a lady on the moon<br />the story of Chang O is tragic<br />and mostly forgotten*<br />on this joyous occasion<br />this was brought into focus<br />during a drive by lunch<br />at Hong Kong Chinese Bakery<br />when I saw more than half <br />the display case filled<br />with various moon cakes**<br />a pastry that is mostly filling<br />usually red bean<br />if you can locate and<br />eat them tonight<br />you will have good luck<br />for the coming year<br /><br />© 2010 Sandy Vrooman<br /><br />*http://en.wikipedia.org/wiki/Mid-Autumn_Festival#Stories_of_the_Mid-Autumn_Festival<br />**http://chinesefood.about.com/od/foodfestivals/r/mooncakes.htm<br /><br /><span style="font-style:italic;">I have not figured out how to make the links work in this format. <br />Sorry, you will have to cut and paste</span><br /><br /><span style="font-style:italic;">Hong Kong Bakery<br />210 Castro St<br />Mountain View, CA 94041-1204<br />(650) 969-3153<br /></span>Sandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.com3tag:blogger.com,1999:blog-2007536132109395537.post-73058945625999883142010-09-21T08:57:00.000-07:002010-09-21T09:07:35.227-07:00Yom Kippur Challah<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHKpSbTtmB-JN4ivNKuDRCYanQqF4NmOksPzeZtQZCfFf3QJPY06Hm7ioYpORMf_irhAFytp_XxeH1Tz10FieAE4eqZmmW9gz9aPndLLdTeX2md0jKuF6CmdCQ161fSlTAmZ8tw9sA_8/s1600/challah.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 220px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHKpSbTtmB-JN4ivNKuDRCYanQqF4NmOksPzeZtQZCfFf3QJPY06Hm7ioYpORMf_irhAFytp_XxeH1Tz10FieAE4eqZmmW9gz9aPndLLdTeX2md0jKuF6CmdCQ161fSlTAmZ8tw9sA_8/s400/challah.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5519399097044217522" /></a><br /><br />I was invited to a break fast, the feasting that is held the evening of Yom Kippur. This meal marks the end of the Day of Atonement, a solemn observation spent in prayer and fasting. I felt I should bring something appropriate. I decided on Challah, a rich egg bread and traditional Sabbath food. In my usual cloud of fog, I forgot the eggs, but any bread fresh from the oven is a real treat. I took the loaf over just as it finished baking. I have requests for the recipe. So I had to forsake my usual pinch of this, dash of that cooking and re-make the Challah by measuring.<br /><br />For two large loaves take:<br /> 2 cakes yeast<br />1 ¾ cups of warm water<br />½ tablespoon of salt<br />¼ to ½ cup honey, dark and rich<br />¼ cup of olive oil, good virgin kind<br />pinch of saffron<br />Let this mixture sit until the yeast becomes foamy<br />If you are making egg Challah<br />Add 4 eggs and mix well<br />Omit for water Challah <br />I do this in a mixer with a dough hook<br />But start with my regular beaters<br />Adding 7 cups of sifted flour or more as needed (can’t be exact here)<br />One cup at a time, using regular beaters until the dough begins to get too thick<br />Then switch to a dough hook<br />Mix for about 5 minutes per cup <br />This saves a lot of kneading<br />Place on floured board and Knead until satin smooth<br />This step creates a mesh of linked gluten molecules that gives bread is shape<br />Return dough to bowl, coat lightly with olive oil and cover with a damp towel<br />Let rise until doubled in bulk<br />Punch down and cut into six equal-ish pieces<br />Form each piece into a log with a satin finish<br />This means the dough should be smooth without any breaks or folds<br />Let rest for about 5 minutes<br />Roll and stretch logs<br />Braid<br />Let rise again until doubled in bulk<br />Brush with egg for a glossy finish, sprinkle with poppy or sesame seeds if desired<br />Bake for 45 min to an hour in a 350 degree oven<br />Bread is done when you knock on it and it sounds hollow<br /><br />© 2010 Sandy VroomanSandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.com0tag:blogger.com,1999:blog-2007536132109395537.post-86257454589566231962010-09-19T18:02:00.001-07:002010-09-21T10:04:44.225-07:00A Properly Improper Tea<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic0ruENvVymJgSm-44CR7u5ECHeZq-GRf3CprADBDP80Y4WEWVMMMs4MzyHtarmrNWhvtop5p1Pdc4482IVsHm7_t8sWwDd5IEj36LmGIo0s5xLGIg0k20nf1gqPkyVHiiEDF07a15yu4/s1600/strawberry-woman.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 338px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic0ruENvVymJgSm-44CR7u5ECHeZq-GRf3CprADBDP80Y4WEWVMMMs4MzyHtarmrNWhvtop5p1Pdc4482IVsHm7_t8sWwDd5IEj36LmGIo0s5xLGIg0k20nf1gqPkyVHiiEDF07a15yu4/s400/strawberry-woman.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5518795015293857762" /></a><br />Tea was brought to Great Britain by Catherine of Bragança from Portugal when she married Charles II in 1661. The custom evolved over the centuries into a light repast between three and five in the afternoon, a slight meal to tide one until a late dinner. As customs continue to evolve, tea became an intimate gathering, more for socializing rather than sustinance. Servants were banned from the room to encourage conversations that would not be repeated through staff. Tea became important enough that how to manuals were written, even one by Emily Post. <br /><br />An evening meal for laborers was served between five and six in the evening. It was called high tea* or a meat tea. There is a rumor that high tea meant they didn’t have time to sit and therefore took tea on high.<br /><br />These days a tea can be many things. High tea has been assumed to be more special that just tea, especially in the US. Also it is served any old time you feel like it. <br /><br />Today I went to a Mad Hatter Tea Party put on by the Greater Bay Area Costumer’s Guild. It was held in a park, out of doors and had the required white bread crust trimmed sandwiches cut into quarters. There were the customary cucumber sandwiches, a fish sandwich and egg salad, scones, sweets and savories. There were some delightful cupcakes, as good tasting as their looks. Kudos to Phil and Kathe Gust who made most of the food. We did have the required parlor games, a bit of Alice trivia, a caucus race, and some poetry reading. Croquet was set up with flamingo mallets.<br /><br />We all felt delightfully decadent, true to our costumes in an attitude of playful fun.<br /><br /><span style="font-style:italic;">(C) 2010 Sandy Vrooman</span><br /><br /><span style="font-style:italic;">Phil added this quote this am:<br />"There is no use trying," said Alice; "one can't believe impossible <br />things." "I dare say you haven't had much practice," said the Queen. <br />"When I was your age, I always did it for half an hour a day. Why, <br />sometimes, I've believed as many as six impossible things before <br />breakfast!" -- Lewis Carroll.</span><br /><br />* http://www.tea.co.uk/page.php?id=98Sandyhttp://www.blogger.com/profile/15873782872880880641noreply@blogger.com1