What We're Listeing to Now on iTunes

If you like old Motown type of music, you've got to give a listen to Amy Winehouse, a very talented 23-year-old from the U.K.

This is a clip from YouTube and is also from her award-winning album "Back to Black."

Just found out she's appearing April 27 at the Coachella festival here near Palm Springs.

Gratin of Macaroni

I came across this recipe the other day -- don't ask me where -- from a January 2006 British publication called The Observer. The article was a "best of" list comprising winners in various categories whom were nominated by other food professionals. This was the winning recipe in the easy supper category. It calls for creme fraiche, but if that's not available, sour cream would work just fine. For a dish with so few ingredients, this was a total winner. Very easy to throw together, but I did make it ahead of time and threw it in the oven just before dinner. I'd wait next time and assemble it and bake it right away. Do not skip rubbing the garlic clove around the inside of the gratin dish; this adds a nice background subtle note. This was a side dish to leftover baked chicken and sliced campari tomatoes from Costco, but it would be fine alone or with a vegetable or salad on the side.

I've put U.S. measures inside parentheses.

Gratin of Macaroni
(adapted from The Observer of January 2006)

Serves 4

salt and freshly ground black pepper
200g large macaroni (7 oz.)
2 tbsp olive oil
1 clove garlic
200ml crème fraîche or double cream
60g fresh Gruyère cheese (2 oz.)
(I added about 3 tablespoons grated Parmesan)
10g butter (approx ½ oz.)

Preheat the oven to 190C/gas 5 (375 °). In a large casserole, bring two litres of water to the boil with 20g of salt. Add the pasta and cook for eight minutes. Drain by lifting it out of the water and immediately coat it in olive oil. Meanwhile, take an ovenproof dish broad enough to fit in two layers of the pasta; if it is too small, the pasta will be too deep and only a small portion of it will be gratinated. Rub the inside of the dish with the clove of garlic, cut in half. This will coat the dish with a wonderful sweet aroma.

In a bowl, mix the pasta with the cream and cheese. Season with salt and pepper and pour into the ovenproof dish. Dot the surface with the butter and put into the preheated oven for 10-15 minutes. You should have a wonderful golden gratin. For a little more colour on the top, pop the gratin under the grill (broiler).

Lunch at the Indian Canyons Golf Club

About a week ago our neighbor Ray asked us to join him and another neighbor, Ron, for lunch at the newly refurbished Indian Canyon Golf Course club house. He'd been about 3 times in the previous week and was really enthusiastic about it. Eddie's friend from Scotland Liz and her cousin will be staying with us in May, and Ray thought we'd like to give it a trial run before they got here to see if we want to take them there. Well, he was very right. No disappointments here. The room was pleasant. The help was efficient and friendly. The food was good and reasonably priced. Did I mention THE VIEW??!!! My goodness, it's breathtaking. Ray took some picts and e-mailed them that day. We'll definitely be going back soon. Indoor seating, though, as it's getting to that hot time of year and the club faces south. So there's no way you can sit outside and eat.

Red Curry Chicken with Bok Choy and Sweet Coconut Rice

This recipe came from Food Network's Quick Fix Meals show with Robin Miller. I needed an easy crockpot meal, as our kitchen appliances are in a state of replacement at the moment, actually until the 16th of April. I will definitely make this again, probably for company, as it's so easy to make. No added fat, and it can be cooled, stored, reheated on high the next day and served when needed. The rice is incredibly tasty, and I wish there had been more juice at the bottom of the pot to have with the rice.


Sesame Red Curry Chicken with
Bok Choy and Sweet Coconut Rice

Serves 4


4 cups chopped bok choy
1 red bell pepper, seeded and sliced
1 pound skinless boneless chicken breast halves, 4 (4-ounce) halves
Salt and ground black pepper
1/2 cup reduced-sodium chicken broth
1/2 cup sake (rice wine)(used Mirin sweet sake)
2 teaspoons sesame oil
1 tablespoon minced fresh ginger
1 tablespoon red curry paste
1/4 cup flaked coconut (used sweetened flaked)
2 cups quick cooking jasmine rice (used regular jasmine)
2 (14-ounce) can light coconut milk
1/4 cup freshly chopped cilantro leaves, for garnish (did not use)

Arrange bok choy and red pepper in bottom of slow cooker. Season 4 chicken breast halves all over with salt and black pepper and place on top of bok choy.
In a small bowl, whisk together broth, sake, sesame oil, ginger, and curry paste. Pour mixture over chicken. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. (I opted for the 3 hour time.)
In a small skillet toast flaked coconut on low heat until lightly toasted, about 5 to 8 minutes. To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut. (I made rice in the rice cooker; turned out to cool after steam stopped coming out of cover's vent.)
Spoon rice onto a serving platter. Top with chicken, bok choy, bell peppers and sauce from slow cooker. Garnish with cilantro.

What We're Playing On Our iPod Right Now

Blue Coyote: Another Restaurant for the No-Return List

The Blue Coyote restaurant has gone way, way downhill over the past few years. We'd not been there in about five years. We and the neighbors decided to give it a try; we were all very much disappointed. The food was not authentic, the drinks were weak, to the point of having no alcohol, and the prices were high for what was served. We will not be returning. I must say, though, the service was pleasant and efficient.

Black Bean Soup with Ham

I came across this recipe recently from Everybody Loves Sandwiches and it was just cool enough outside that it appealed. Not to mention that all the ingredients were in the pantry and/or the freezer. I had a pack of frozen ham slices from last Easter, so that was perfect. I used Trader Joe's frozen corn which is exceptionally sweet. We had on hand a tub of fire-roasted salsa from Costco, which is nice and spicy, so much so that no extra hot sauce was needed at the end. No sour cream around, but there was a tub of Crema Mexicana, which made it even more authentic. Also we had a baggie full of finely grated dry Mexican cheese, and a tablespoon or so at service time really added a lot.

Accompanying the soup were mini corn muffins, which I had made for a dinner a while ago and froze the leftovers for future.

I wished I had had an ice-cold Mexican beer to wash it all down. Gotta get some to have on hand for those three or four times a year I actually want a beer.

This soup is a keeper, definitely, and I'll be making this again. Note: This soup improves over the course of a few days. Plan on making it at least one day, even up to three days, ahead of time.

Black Bean Soup with Ham
(from Everybody Likes Sandwiches)

2 cans black beans, drained
1 t olive oil
1 onion, diced
6 cloves garlic, diced
1 red pepper, diced
1/4 t chipotle powder
4 slices of thinly sliced ham
1 large tub (500 ml) of your favorite fresh salsa
4-5 c chicken stock
1/2 c frozen corn
hot sauce
juice of 1 lime
1 avocado, sliced
sour cream (optional)
1. Heat 1 teaspoon of olive oil in a large pot. Add in onion and garlic and sautee for a few minutes until translucent. Add in red pepper, ham and chipotle powder and stir until combined. Add beans, salsa and cover with chicken stock. Cover pot and cook over medium-low heat for 10-15 minutes.

2. Turn down the heat to a low simmer. Use a potato masher and mash up the beans until the soup thickens. Add in corn, hot sauce and the lime juice and give everything a good stir. Simmer for a few additional minutes until everything is heated through. Serve in bowls with slices of avocado and a dollop of sour cream.

Great Food Blog Search Feature

Today while going through some of the blogs I check out frequently, I noticed over at Kalyn's Kitchen that she had give a link to Elise's Food Blog Search page. I gave it a try, and it's really fantastic.

For instance, I put in "slow cooker" and got back dozens of hits from fellow bloggers for slow cooker recipes. Another one I did was "pork chops" (we just got a large Costco pack of bone-in chops and wanted to get some inspiration), and again pages and pages of blogged recipes came up.

This site will save a lot of time searching though entries that are of no interest for tonight's meal. Give it a try.

Road Trip, Anyone? Gotta Get One of These!

Delicious Healthy Soup

We had a quarter bag of snap peas, a full bag of the small French green beans and a box of spinach in the freezer, along with some really fine homemade chicken stock. So I came up with this soup recipe, and it turned out really well. I'm sure the main ingredients can be fooled with, depending on what's available in the fridge, freezer and pantry. A nice garnish is thinly sliced lemon from the backyard crop; perhaps a small swirl of thinned sour cream or Mexican crema; or a snipping of fresh chive and/or dill. I'm going to add this one to my keeper list. Also, this is probably equally good served cold on a hot day to start an outdoor lunch or casual dinner.

PLUS
PLUS
EQUALS

PUREE OF SNAP PEA, GREEN BEAN & SPINACH SOUP

SAUTÉ 1 CHOPPED ONION AND 2 SLICED GARLIC CLOVES IN OLIVE OIL. SEASON WITH SALT AND PEPPER.

ADD TO THE ABOVE 1 10-OZ. THAWED, SQUEEZED-DRY PACK OF FROZEN SPINACH.

ADD TO THE ABOVE ABOUT 2 CUPS, APPROX., WHOLE SNAP PEAS.

ADD TO THE ABOVE ABOUT 3 CUPS SMALL GREEN BEANS.

ADD TO THE ABOVE 1 SMALL PEELED POTATO OR A COUPLE PEELED FINGERLINGS.

ADD TO THE ABOVE 2 CUPS WATER AND ABOUT 3 OR SO CUPS CHICKEN STOCK OR BROTH, ½ TEASPOON DILL WEED, ½ TEASPOON DRY TARRAGON.

SEASON AGAIN WITH SALT AND PEPPER. BRING TO A BOIL, RETURN TO A SIMMER. SIMMER 15 MINUTES.

PUREÉ IN BATCHES IN BLENDER. STRAIN IF DESIRED. CORRECT SEASONING WITH SALT AND PEPPER TO TASTE.

Some of Our Favorite Palm Springs Images

Much Colder Weather, and Some Grammar

Our desert weather has turned decidedly wintery, seasonal; and I just won't have it. Today our high was only 65, and I know that makes me sound like a weenie, but for us that's really cool.

Extended Forecast 7-day Forecast
Friday 54°F | 34°F
Saturday 54°F | 32°F
Sunday 58°F | 36°F
Monday 62°F | 39°F
Tuesday 65°F | 41°F
Wednesday 67°F | 43°F

I don't really care how cold it gets as long as it doesn't snow at the Grapevine on I-5 Sunday on our way up to San Francisco.

May I point out a mistake that I'm seeing almost every day on many, many blogs? I do this as an ex-court reporter, and it's a major pet peeve. Okay. Here goes. Don't hate me, please.

The misuse of the words "to" and "too" is rampant, so I want to put out a few definitions from Dictionary.com to perhaps clarify.

"To" is a preposition, and definitions and examples of its use are at this site.

"Too" is an adverb, and definitions and examples of its use are at this site.

Okay, I'll shut up about it now and will try never to mention it again.

Any suggestions for cheap eats while in San Francisco? Only get up there once a year and haven't really kept up with the restaurant scene.

An Interesting Take on the Food Network

Take a look at what Rosie at Bitchin' in the Kitchen with Rosie has to say about the Food Network. Very interesting, and I think many of us are coming around to the very same conclusions.

An Intersting Take on the Food Network

Take a look at what Rosie at Bitchin in the Kitchen with Rosie has to say about the Food Network. Very interesting, and I think many of us are coming around to the very same conclusions.

Fantastic Podcast Find!

The Daily Purge is a new podcast I came across this morning, and it's just too good not to pass along to everyone else. No iPod necessary; it can be streamed live on your computer. Check it out. Some great storytelling and music. And I love the hilarious lyrics to the intro music. I think most of the music is original by J. Michael and Rob.

Also, things are changing for the better when I see an IKEA commercial like this one. Check it out.


We're off to San Francisco next week for four nights. Hope the weather doesn't suck, as it can often be in January.

Cool Slide Show Program

I found a link to Slide from Adam's The Amateur Gourmet site and gave it a try. It's easy to set up an account and figure out how to make a slide show.


Here are some of the female artists on my new iPod that Eddie got me for my birthday.

Aside from holding a mind-boggling number of music tracks and photos, I can store hundreds of podcasts and listen to them anytime, anywhere. Right now, I'm listening to a lot of the Feast of Fools podcast, which comes out of Chicago. Not for the prudish, but at times it's outrageous and other times it's very informative and deep. The Ru Paul phone call from a recent episode was unbelievable.

Also of interest to all foodies should be the podcast of KCRW's Good Food hosted by the talented chef and restrauteur Evan Kleiman. I especially enjoy the weekly report from the Santa Monica farmers' market which always focuses on what's seasonal and in the markets right now. Also, recently made available for podcast is The Splendid Table hosted by Lynne Rosetto Casper.

Even if you don't download the programs for an iPod, take some time to listen to them online, either streaming or live. They're well worth it; I promise.

Potato Latkes & Applesauce

Well, it's that time of year again when I give into making latkes, in spite of the incredible mess frying them creates. After years of trying different methods, a few years back I came across a recipe in Sunset magazine, and it turned out to be the best I've found. It's a breeze to get together; grating the potatoes and onions and transferring both for 30 minutes to an ice-cold water bath, which tames the onions and extracts some of the potato starch. After draining, the mixture is squeezed dry in batches in a clean tea towel. Eggs, salt and potato starch are added, at which time it's ready to fry up in 1/3 cup portions. That's the messy and smelly part, and why I only like to do it once a year. When they're nice and browned and lacy looking, they're removed to paper towels to drain a while. They're absolutely delicious and addictive when served with Elise's adapted applesauce, a drizzle of Mexican crema or sour cream and chopped chives or thinly sliced scallion greens.

Here are the adapted recipes from Sunset and Simply Recipes.

Potato Pancakes

PREP AND COOK TIME: About 45 minutes, plus 30 minutes to soak potatoes
MAKES: 4 to 6 servings

1 onion (8 oz.), peeled and halved, or 1/4 cup sliced green onions
2 large eggs, beaten to blend
3 tablespoons potato starch or all-purpose flour
1/2 teaspoon each salt and pepper
About 2 cups vegetable oil

1. Using a hand grater or food processor, shred potatoes, working over a large bowl of cold water or frequently transferring shredded potatoes to water. Shred onion and add to bowl (if using green onion, reserve). Let stand for 30 minutes.

2. Drain potato mixture; wipe bowl clean. Follow steps 1 and 2 at right to dry potatoes; return them to bowl.

3. Add eggs, potato starch, salt, and pepper (and green onions, if using) to bowl and mix well.

4. Pour 1/2 inch oil into a 10- to 12-inch frying pan (with sides at least 2 in. tall) over medium-high heat. When surface of oil ripples slightly, shape potato mixture into cakes, following step 3 at right. Gently slide each from spatula into hot oil, 3 to 4 pancakes per batch (do not crowd pan). Cook until edges of pancakes are crisp and well browned and undersides are golden brown (lift with spatula to check), about 3 minutes. Turn and cook until remaining sides are golden brown, about 3 minutes longer. Transfer to paper towels to drain briefly, then keep warm in a 200° oven while you cook remaining pancakes. Serve hot.

Applesauce
(adapted from Simply Recipes)

4 medium Fuji apples, peeled, cored, chopped
2 pears, peeled, cored, chopped
juice of lemon
lemon peel strips
½ t or so of cinnamon
¼ t or so of nutmeg
¼ cup each white and brown sugar
1 cup water
good pinch salt
good splash of Calvdos

Combine all the ingredients, bring to a boil, reduce to a simmer. Simmer until most of the liquid is evaporated, stirring occasionally. I used an immersion blender and gave it a quick zap, but left it a bit chunky.

Yummy!

Cashew Caramel Cracker Bars: Cookie or Candy?

Have you ever seen a recipe and you just had to try it because it sounded too good to pass up, and also because you're just too curious to see how it turns out? Well, this is one of those recipes. I saw it on Leite's Culinaria some time ago and tucked it away for future use. This seemed like a perfect cookie for the holidays, so I grabbed a box of saltines from the store, and everything else was already in the pantry. If you make these, be really careful when cooking the butter and brown sugar and then adding the condensed milk. It's, like, volcano hot, especially when it comes out of the oven. When it's all put together, it says to place it in the freezer for 30 minutes, but the pan is just too hot. It will defrost everything nearby. So I chilled it in the garage fridge for a while first, and then put it in the freezer. The foil came right off as directed, and cutting them along the crackers' edges was easy after letting them sit for 5 minutes or so. Yum Yum Yum!!! I'm not sure I want to share these with friends; they're just too good. I have a request from Eddie to try a batch using white chocolate, so we'll see how that goes.

Cashew Caramel Cracker Bars

1 1/4 cups butter, melted, divided
35 Nabisco Premium Saltine crackers
1 cup firmly packed dark brown sugar
One 14 ounces can sweetened condensed milk
One 12-ounce package semisweet chocolate chips
1 cup toasted unsalted cashews, chopped medium coarse


1. Preheat the oven to 425°F (220°C). To make the cookies easy to remove, line a 10-by-15-inch jelly roll pan with a sheet of foil, shiny side up, leaving a few inches hanging over the longer edges. Drizzle 1/4 cup melted butter onto the foil-lined pan, and brush to cover the bottom of the pan. Line the pan with the crackers (don't worry if there are small gaps).

2. In a medium saucepan over medium heat, combine the remaining 1 cup butter and the brown sugar and bring to a boil. Boil for 2 minutes, until the mixture forms a thick syrup (248°F/120°C) on a candy thermometer). Remove from the heat and slowly whisk in the condensed milk until blended. Pour the mixture over the crackers, making sure all the crackers are covered.

3. Bake for 10 minutes. The top will be bubbly and brown. Remove from the oven, scatter the chocolate chips over the topping, and allow them to melt for 5 minutes. Using the back of a spoon or an offset spatula, spread the chocolate over the surface and sprinkle with the nuts. Using your fingers or the back of a spoon, press the nuts into the chocolate. Freeze until the chocolate sets, about 30 minutes. (as made: pan is too hot to put into the freezer right away, so I put it in the garage fridge for 30 minutes, then into the freezer)

4. Remove from the freezer and invert the pan onto a clean surface (don't worry if you lose some nuts from the surface; they'll be great for topping an ice cream sundae or for adding to cookie dough). Carefully peel back the foil to reveal the soda-cracker underside of the cookies. Using a sharp knife, cut the cookies along the cracker outlines. This is easier to do when the cookies have begun to thaw slightly. Invert and cut the squares into quarters for bite-size pieces or thirds for finger-size pieces.

Recipe © 2005 by Sara Perry. All rights reserved.
© 1999–2006 Leite's Culinaria, Inc

Southwestern Pumpkin Soup

Okay, I admit this was ridiculously easy. But everyone at dinner wanted the recipe, so I consider this a huge keeper and will make it again and again. This was ready, from start to finish, in about 30 minutes. No vegetable chopping, no pureeing.
It even uses canned pureed pumpkin, which I almost always have on hand. The blend of chile powders gives the soup a nice earthiness with a bit of heat too. I had a jar of Mexican crema in the fridge; so before added the grated Cheddar cheese as called form the the recipe, I drizzled over the soup a healthy spoonful of the crema. I'm not too big on cilantro, so instead of chopped, I just garnished with a couple of leaves which gave just a slight hint of the herb without overwhelming the soup's flavors.

I got this one from a three-and-a-half-fork-rated Epicurious recipe, but here's the recipe with my changes noted. Try to make it a day ahead because the ingredients taste to "raw" until they've had a chance to get to know each other a while.

The recipe yields 4 servings, but I doubled it for 8 and it was just fine.

SOUTHWESTERN PUMPKIN SOUP
3 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream (used ½ & ½ )
1 15-ounce can pure pumpkin (not pumpkin pie mixture)
3 tablespoons (packed) dark brown sugar
1 teaspoon ground cumin
1/2 teaspoon chili powder (or chipotle chili powder) (used ½ New Mexico powder and
½ chipotle)
1/2teaspoon ground coriander
1/8 teaspoon ground nutmeg
(Mexican crema or sour cream, optional)
3/4 cup (packed) grated (white) sharp cheddar cheese
Chopped fresh cilantro (garnished with leaves only)

Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Drizzle with optional crema. Garnish each serving with cheddar cheese and cilantro and serve.

Makes 4 (first-course) servings.
Bon Appétit
October 2000
R.S.V.P.
The Watermark. Cleveland, OH

A Keeper of a Beef Stew Recipe & Rosemary Popovers

Saw a segment the other morning on the CBS Early Show on easy holiday entertaining, and a couple of the recipes were for beef stew in the electric pressure cooker and rosemary popovers. Torie Richie is one of my favorite TV chefs; a real no-fuss kind of cook, easy recipes that don't require a degree, although she and I did go to the same culinary academy in San Francisco, although in different classes.

Here are her recipes, with my changes noted. This was extremely easy with a high flavor payback for the effort. The popovers also were easy; no resting period as called for in most recipes. Just mix it up, fill the buttered popover cups and bake, starting from a cold oven. Very much worth the little effort.



(CBS) 20-MINUTE BEEF STEW

3 lb. boneless stewing beef, cut into 1-inch cubes (started w/ chuck roast, trimmed it and cut into large chunks.)
1/3 cup all-purpose flour
Salt and freshly ground pepper, to taste
3 Tbs. olive oil **
1 1/2 cups red wine (used leftover two-buck Chuck)
1 large yellow onion, finely chopped
4 garlic cloves, crushed
4 carrots, peeled and cut into 1/2-inch pieces
2 celery stalks, cut into 1/2-inch pieces
1 lb. new potatoes, cut into 1/2-inch pieces
1 Tbs. tomato paste
1 1/2 cups beef stock
3 fresh thyme sprigs
bay leaves
pinch red pepper flakes

**browned diced slab of pancetta in a bit of xvoo. Removed dice and proceeded with recipe.

In a large bowl, toss the beef with the flour, salt and pepper to coat evenly. Set an electric pressure cooker to "brown" according to the manufacturer's instructions and warm the olive oil. Add half the beef and brown on all sides, 3 to 4 minutes. Transfer to a bowl. Repeat with the remaining beef and transfer to the bowl.

Add the beef, onion, garlic, carrots, celery, potatoes, tomato paste, stock and thyme and stir to combine. Add the wine to the pressure cooker and bring to a simmer, stirring to scrape up the browned bits. (*** see notes below for change in procedure)

Cover and cook on "high" for 30 minutes according to the manufacturer's instructions. Release the pressure according to the manufacturer's instructions. If the liquid is too thin, transfer the beef and vegetables to a serving bowl, set the pressure cooker to "brown" and cook until the liquid is reduced to the desired consistency. Pour the liquid over the beef and vegetables and serve immediately.
(thickened with a butter - Wondra mixture, aka beurre manie, and added it in bits to the hot liquid and simmered until thickened the way I wanted)

*** Added veggies back to pot. Spread with tomato paste and cooked a minute. Sprinkled w/ leftover seasoned flour and cooked another minute. Then added the wine and BTAB, and proceeded with recipe.

Serves 6. Williams-Sonoma Kitchen.

ROSEMARY POPOVERS

2 eggs
1/4 tsp. salt
1 cup milk
2 Tbs. unsalted butter, melted
1 cup all-purpose flour
1 1/2 Tbs. very finely chopped fresh rosemary
1/2 Tbs. very finely chopped fresh flat-leaf parsley

Butter a popover pan or the wells of a 12-well muffin pan. In a bowl, lightly whisk together the eggs and salt. Stir in the milk and butter. In another bowl, stir together the flour, rosemary and parsley. Add the flour mixture to the egg mixture, whisking until just blended. Do not overbeat. Fill each cup about half full and place the pan in a cold oven. Set the oven temperature to 425ºF and bake for 20 minutes. Reduce the temperature to 375ºF and bake until the popovers are golden, 10 to 15 minutes more. They should be crisp on the outside. Quickly pierce each popover with the tip of a small knife to release the steam. Return to the oven for 2 minutes for further crisping, then remove and serve immediately.

Makes 12 popovers. (actually, as made this only made 6 standard-size popovers)