Another quote that has graced our chalkboard is the moral of Aesop’s fable, The Lion and the Mouse. Aesop was an ancient Greek story teller; he is mentioned multiple times by an absolute “who’s who” of ancient Greece. Aristotle references him; Aristophanes writes of reading Aesop’s works; in a poem to Euripides, Sophocles speaks of one of Aesop’s fables, The North Wind and the Sun.
The Lion and the Mouse is the tale of a mighty lion who, after some convincing, agrees to free a timid mouse instead of making a meal of her. Before scurrying away, the mouse promises that one day she will repay the lion for his kindness. Needless to say, a few days later the lion is trapped in a hunter’s net. Hearing the lion roar in frustration the mouse appears and quickly sets to work gnawing through the ropes that bind; the tables have turned and the small mouse frees the ferocious lion.
“No act of kindness, no matter how small, is ever wasted” is a good reminder for us all, on several levels. We may do a kindness to someone who one day will repay us in some way. Another way to look at this moral is to understand that no matter how “small” we are, we can make a positive difference in someone’s life- just by being kind. My favorite way to interpret this quote is the idea that even the smallest gesture, one we may not even think about- a smile, opening a door, saying please or thank you, can bring a little light into someone’s day.
I would like to thank Natascha over at Natascha’s Palace for nominating me for the 3 Day Quote Challenge. Natascha is an elementary school teacher, a Canadian ex-pat in Spain, and an incredible home cook. Her blog is full of delicious food and lovely anecdotes about her life in Spain. Thank you, Natascha for thinking of me!
Rules of the challenge:
Thank the blogger that nominated you.
Share one new quote on three consecutive days on your blog. They can be from anywhere, anyone, or anything.
On each of the three days, nominate three more bloggers to carry on with the fun! No pressure; nominees are free to decline.
In my life before kids, I was a first grade teacher and I loved it! Even though I’m no longer an “official” teacher, as a mom (or dad, coach, neighbor, aunt, uncle, human(!)) I still consider myself a teacher. We all are- we all have the opportunity through our actions and words to inspire, model, and teach others, hopefully for the better.
An old fashioned chalkboard hangs in my kitchen and there is usually a quote written on it. In my ideal world, it would be a “quote of the day” or “quote of the week” but in reality, it’s more like “quote of the month.” Oh well, I try! This is the quote that has been hanging up since mid-January. It felt right for the New Year as my gang was heading back to school, sports, and other after school activities. I wish I knew the quote’s author; to be quite honest, I think I saw it on a friend’s Facebook wall and a google search showed lots of posters with the quote, but no author credit.I would like to thank Natascha over at Natascha’s Palace for nominating me for the 3 Day Quote Challenge. Natascha is an elementary school teacher, a Canadian ex-pat in Spain, and an incredible home cook. Her blog is full of delicious food and lovely anecdotes about her life in Spain. Thank you, Natascha for thinking of me!
Rules of the challenge:
Thank the blogger that nominated you.
Share one new quote on three consecutive days on your blog. They can be from anywhere, anyone, or anything.
On each of the three days, nominate three more bloggers to carry on with the fun! No pressure; nominees are free to decline.
Noodles have long been a part of Chinese cuisine. In fact, back in 2005, a bowl of 4,000 year old noodles was unearthed at an archeological site in northwest China. On birthdays and during Chinese New Year celebrations, Longevity Noodles are often served; the longer the noodle the better, and to be able to eat the noodle without cutting or biting ensures an even better, longer life. This Longevity Noodle recipe comes from Eileen Yin-Fei Lo, a chef and author of 11 Chinese cookbooks.
Tip: The fresh egg noodles are quickly cooked, then rinsed and drained. It’s important that the noodles are drained well, the drier the strands, the better they will absorb the sauce at the end.
Tip: Once you start stir-frying, the recipe comes together very quickly, literally in minutes. Have everything prepped and ready to go; even the sauce should be made in advance so that all you have to do is pour it in.
The Longevity Noodles can be enjoyed on their own or as part of a larger meal. They would be wonderful with grilled chicken, shrimp, or tofu. We enjoyed the dish as is, adding a squeeze of Sriracha and a dash of extra soy sauce at the table.
Wishing you a wonderful Year of the Monkey and best wishes for a long and healthy life!
Ingredients:
2 quarts water
5 oz mung bean sprouts
1 ½ teaspoons salt
½ lb fresh Chinese egg noodles
¼ low sodium chicken or vegetable stock
1 Tablespoon plus ½ teaspoon low sodium soy sauce
½ teaspoon sesame oil
1 Tablespoon peanut oil
One ¼ inch thick slice of fresh ginger, lightly smashed
4 oz snow peas
6 canned water chestnuts, sliced ¼ inch thick
Instructions:
Bring the water to a boil in a large saucepan. Put bean sprouts in a strainer, lower into the boiling water and blanch for 10 seconds. Remove the strainer and rinse the sprouts in cold water; drain well.
Add salt to the water in the sauce and bring back to a boil. Add the noodles and cook, stirring for 1 minute. Drain the noodles thoroughly in a colander and rinse them in cold water and drain. Rinse again, then drain, lifting them carefully to separate and dry the strands.
In a small bowl combine the chicken stock with the soy sauce and sesame oil to make the sauce.
Warm a large skillet or wok over high heat for 45 seconds. Add the peanut oil and swirl to coat the skillet. Stir in the ginger and cook for 10 seconds. Add the snow peas and stir-fry until bright green, about 1 minute. Add the water chestnuts and stir-fry for 30 seconds. Add the bean sprouts and stir-fry for 1 minute.
Stir the sauce, then add it to the skillet and bring to a boil. Add the noodles and stir-fry until they absorb the sauce, about 2 minutes. Transfer noodles to a platter and serve immediately with Sriracha and soy sauce for passing.
Prep and gather all your ingredients, including making the sauce. This recipe comes together in minutes, so it’s important to have everything at the ready.Blanch the bean sprouts for 10 seconds. Remove strainer from water and rinse sprouts under cold water. Drain well.
Add salt and bring the water back to the boil. Add noodles.
Cook noodles for 1 minutes, stirring occasionally.
Remove noodles from water. Drain and rinse under cool water. Drain. Rinse again, gently pulling noodles apart to separate strands. Drain throughly and allow to dry slightly.
Warm a skillet or wok over high heat for 45 seconds. Add peanut oil and swirl to coat pan.Add ginger and cook for 10 seconds.Add snow peas and stir-fry until bright green, about 1 minute.Add the sliced water chestnuts, and stir-fry for 30 seconds.Add the bean sprouts, and stir-fry for 1 minute.Stir the sauce, add it to the wok and bring to a boil.Add the noodles and stir-fry until they absorb the sauce, about 2 minutes.
Happy Chinese New Year! Monday, February 8th marks the Chinese New Year, the Year of the Monkey. Billions, that’s right, billions(!) of people are expected to travel within China over the next couple of weeks. It really is a mass migration as people go home to celebrate this holiday with their families. And when families get together over holidays, there is sure to be delicious food.
The foods associated with Chinese New Year are very symbolic and are meant to bring good fortune, longevity, and happiness. Oranges and tangerines are often displayed and eating them is said to bring prosperity and luck. The Chinese words for gold and orange sound alike, and the word for tangerine is similar to the word for luck.
Another play on words is associated with fish. The Chinese word for fish sounds like the word for abundance. Fish is often on the menu for the Chinese New Year, and is served whole signifying a good beginning and ending to the New Year. To serve two fish is even better, one on New Year’s Eve and the other offered on New Year’s Day, guaranteeing good fortune year after year.
One of my favorite Chinese dishes (New Year’s or not) is Hot and Sour Soup. Unfortunately, so many restaurant versions are too thick and viscous, almost coming off as slimy, victims of cornstarch added by a heavy hand. This homemade version is infinitely tastier. Instead of cornstarch to thicken the soup, eggs are whisked in to add body without muddling the bright tangy flavor of the vinegar or heat of the pepper. Ground pork is not traditional, but is faster than roasted pork. The original recipe comes from Joanne Chang of Flour Bakery and Myers and Chang restaurant in Boston. I’ve cut the ground pork in half, and doubled the amount mushrooms. You can easily make this completely vegetarian by eliminating the pork all together and using a vegetable broth instead of chicken stock. You’re in complete control of the tanginess and the heat, both quickly adjusted to your taste by ramping up or toning down the rice vinegar and Sriracha sauce.
Now, I’m off to make Longevity Noodles. The key is not to cut the noodles… the longer the noodle, the longer your life. Will post Friday!
Ingredients:
2 Tablespoons vegetable oil
1 clove garlic, smashed and minced
1 Tablespoon peeled and grated fresh ginger (about 1 ½ inch piece of ginger)
4 scallions, white and green parts, minced, set aside 2 Tablespoons sliced for garnish
4 oz ground pork
4 cups low sodium chicken broth
1 lb block firm tofu, (not silken or extra firm) cut into ½ inch cubes
8-10 medium button mushrooms, wiped clean and thinly sliced
1 teaspoon granulated sugar
2/3 cup rice vinegar
3 Tablespoons soy sauce
1 teaspoon freshly ground black pepper
1 Tablespoon sesame oil
1 Tablespoon Sriracha sauce
2 large eggs
Instructions:
In a large saucepan, heat the oil over medium high heat. Add the garlic, ginger, scallions, and ground pork and cook, stirring occasionally, for about 1 minute. Break the pork into smaller pieces, but don’t worry about breaking it down completely. Add the stock and bring to a simmer.
Add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil, and Sriracha sauce and bring the soup back to a simmer over medium high heat. (Taste the soup. If you want it hotter, add more Sriracha; if you want it more sour, add more vinegar.)
In a small bowl, whisk the eggs until blended. With the soup at a steady simmer, slowly whisk in the eggs so they form strands. Bring the soup back to a simmer. Divide the soup among four bowls and garnish each with a sprinkling of scallions. Serve immediately. The soup can be stored in an airtight container in the fridge for up to 3 days.
Prep your Hot and Sour Soup ingredients: garlic, ginger, scallions, ground pork, chicken stock, tofu, mushrooms, sugar, rice vinegar, soy sauce, sesame oil, Sriracha, and eggs.In large saucepan heat oil over medium high heat. Add garlic, ginger, scallions, and ground pork. Cook for 1 minute, breaking up pork, but not completely breaking it down. You want some chunks.Add the chicken stock and bring to a simmer.Add the tofu…Add the mushrooms…Add sugar, soy sauce, black pepper, sesame oil, and Sriracha (I had all these ingredients in one bowl, as I knew they would be going in all at once).Add the rice vinegar and bring the soup back to a simmer over medium high heat.
Slowly and in a steady stream…
…whisk in eggs so they form strands.
Bring soup back to a simmer.Garnish with scallions and serve immediately.
We’ve all be eating better this month, right? Sticking to our resolutions, exercising more, healthier eating choices, yes? Excellent! Then I don’t feel guilty about introducing you to a crazy crazy good treat, award winning actually. Take a look at the Cashew Butterscotch Bar…
This recipe is from one of my favorite cookbooks, The New York Times Cookbook, edited by Amanda Hesser. In her intro to this recipe she writes, “I never thought I’d recommend a recipe containing butterscotch chips, but I’m open to change. Are you?” Like Amanda, I never thought I’d use butterscotch chips, but let me tell you- I’m eating humble pie now, or actually Cashew Butterscotch Bars and I’m not going back.
I do have some standards though. The original recipe called for corn syrup; I couldn’t do butterscotch chips AND corn syrup at once, so I used Lyle’s Golden Syrup instead. The Golden Syrup actually adds a warmer more buttery flavor which compliments the butterscotch nicely. Corn syrup would have been just too straight up sweet.
Ooops, I almost forgot. In case you’re still on the fence… this is an award winning recipe; I have the trophy to prove it. My friend holds a cookie swap most years; but it’s not just any cookie swap. This is serious business. There is voting. A winner is declared. And in 2012, I was the winner, Jean “The Cookie Machine” with these Cashew Butterscotch Bars. You may notice there hasn’t been a cookie swap since… something about blizzards, busy lives, etc. I’m not buying it. They’re scared. You, on the other hand, should not be scared. These bars are easy, addictive, and well worth the occasional indulgence.
Ingredients:
2 sticks plus 5½ tablespoons unsalted butter, softened
¾ cup plus 2 Tablespoons packed light brown sugar
1¾ teaspoons kosher salt
2½ cups all-purpose flour
One 10-ounce bag butterscotch chips
½ cup plus 2 Tablespoons Lyle’s Golden Syrup
5½ teaspoons water
2½ cups salted cashew pieces
Instructions:
Center a rack in the oven and heat the oven to 350°F degrees. Line a 13-by-18 inch rimmed baking sheet with foil, including the sides. In a mixer fitted with a paddle, beat 2 sticks plus 2 tablespoons butter and the brown sugar together (or mix in a bowl with a rubber spatula) until smooth. Stir the salt into the flour, then add the flour to the butter and sugar mixture and mix until the dough is well combined but still crumbly (if the dough is mixed until a ball forms, the crust will be tough).
Pat the dough evenly into the bottom of the lined pan. Bake for 5 minutes. With a fork, prick the dough deeply all over, return the pan to the oven, and bake until the dough is lightly browned, dry, and no longer soft to the touch, 10 to 15 minutes. Transfer to a cooling rack (leave the oven on).
Combine the remaining 3½ tablespoons butter, the butterscotch chips, golden syrup, and water and cook in a small saucepan over medium heat, stirring constantly, until the butter and butterscotch chips are melted, about 5 minutes. Pour the topping over the crust, using a spatula to spread it evenly all the way to the corners. Sprinkle the cashew pieces on top, pressing down lightly.
Bake until the topping is bubbly and the cashews are lightly browned, 12 to 16 minutes. Transfer to a rack and cool completely before cutting into bars.
Note: These are rich and sweet; I cut them into approximately 1-1½ inch squares.
Place 2 sticks + 2 Tablespoons of unsalted butter into a standing mixer fitted paddle attachment.Cream butter and sugar until smooth.Stir salt into flour, then add to creamed butter and sugar.Mix quickly and lightly until crumbly. Do NOT mix so long that dough forms a ball otherwise cookie base will be too tough.
Evenly distribute crumbly flour mixture around 18 x 13 inch sheet pan lined with foil.
Using your fingertips or flat bottom of a measuring cup, gently pat dough evenly down throughout sheet pan. Place in 350°F oven for 5 minutes. Remove and prick all over with tines of a fork. Place back in the oven for an additional 10-15 minutes or until golden brown.
The cookie base is golden brown. Keep oven on as this will be going back into the oven as soon as we spread the butterscotch and sprinkle the cashews on top.
Place butterscotch chips, remaining 3 1/2 Tablespoons of butter, Lyle’s Golden Syrup, and water into small sauce pan.
Place over medium heat, stirring constantly until butterscotch chips are melted, about 5 minutes.
Immediately after butterscotch comes off the stove, pour it onto the cookie base.
Using an offset spatula, spread butterscotch evenly out to corners.
Ready for the cashews…
Sprinkle entire surface with cashew pieces, gently pressing down to adhere…
until entire surface is covered. Return to the oven to bake for an additional 12-16 minutes until the top is bubbly and the cashews are lightly brown.
Cool completely before removing and cutting into squares.
Well, I’ve done something new, actually a few new things. Lina over at Lin’s Recipes created a food challenge for the month of January, a “Rare Recipe Challenge.” Lina did her homework and found dishes from around the world that may be new to you and me. People were invited to pick one of the dishes to research, find recipes for, and create. The hook- you had to choose something you had never eaten or made before. Clearly, I was still riding the sugar and cocktail fueled high of the holidays because I quickly agreed to not only my first “challenge,” but also to making something I had never eaten, heard of, or had a recipe for. Oh and let’s not forget, by participating I agreed to post all about it! Yikes!!!
I chose to make Shish Taouk (pronounced “shish tawook”), a Middle Eastern type of fast food. Here’s a bit of trivia: did you know that ‘shish’ means skewer and ‘taouk’ means chicken in Turkish? These marinated chicken kebabs are found throughout Middle East; though each country has its own twist on the marinade. And that is the biggest challenge… not only does each country have its own version, but each cook within each country has their own version. It would be like doing a Google search among Italian grandmothers, with the inquiry “meatball recipe.” The number of results would equal the number of grandmothers, and each recipe would be slightly different. There would be no ONE meatball recipe. Well, it’s the same with Shish Taouk. There are thousands of recipes out there, and I read a lot of them. Some use yogurt, some don’t; some use tomato paste, some ketchup, and I found a few that use both; the spices were all over place- mint, thyme, cumin, paprika, oregano, cayenne. Lemon juice and bunches of garlic were a constant, though even there the amounts varied. For example, one recipe called for 1 cup of lemon juice, while another (using the same amount of chicken) used only ¼ cup. Cooking methods ran the gamut from grilled on a barbeque to pan fried to broiled. I would have preferred to grill, but because of weather, I broiled my chicken kebabs and the veggie kebabs I made to serve alongside the meat.
After loads of research I came up with my recipe for Shish Taouk; full disclosure here, since I’ve never tasted an authentic Shish Taouk I have no idea if my method is a proper interpretation or not. That said, the night I was making this for dinner my oldest walked into the house after basketball practice and announced, “It smells good in here, like a Middle Eastern restaurant!” Ahhh, the sweet smell of success (or shish taouk!). The yogurt tenderized the chicken; the lemon juice added just enough tang to balance out the pungency of the garlic. The spices I chose worked well- cumin brought just the right amount of heat and the smoked paprika added a lovely smokiness that was especially welcome since the kebabs were cooked under a broiler, not grilled outside over a fire. The tomato paste and smoked paprika turned the entire mixture an orange-pink which provided a beautiful color to the finished dish.
The entire family loved it and I’ll definitely be making it again. I served the chicken with broiled skewers of bell peppers, red onions, grape tomatoes and warm pita bread. In Lebanon they traditionally serve Shish Taouk with toum, a garlicky lemony mayonnaise. Oh my, it is good and will be used in my house for more than just these kebabs. Tzatziki would also be delicious- not traditional, but it seems everyone has their own version of this dish, so why not?
Well, I’m off to the Rare Recipe Challenge and bringing my Shish Taouk. Thank you to Lina for creating this fun challenge, and thank you to Jhuls from thenotsocreativecook.wordpress.com for judging the entries. I loved getting outside my culinary comfort zone, researching this delicious dish, and devouring the results. New year, new foods, new challenges!
For Toum-
2 cloves garlic
1 egg white
juice of ½ lemon
generous pinch of kosher salt
½ cup of canola oil
1-2 Tablespoons ice water
Instructions:
Combine yogurt, juice of 2 lemons, extra virgin olive oil, garlic, tomato paste, cumin, smoked paprika, and salt and pepper in a large bowl. Mix well. Add chicken pieces to yogurt marinade and stir. Be sure that all the chicken pieces are coated in the yogurt mixture. Cover and refrigerate for at least 2 hours and up to 8 hours.
While chicken is marinating make the toum (garlic mayonnaise). In a food processor place garlic, lemon juice and generous pinch of salt. Process to chop up garlic. You will have to stop and scrape sides of processor several times while chopping the garlic. With processor running, slowly drizzle in the egg white. As the processor continues to run, slowly add the canola oil in a steady stream. You should have a mayonnaise at this point. Thin out slightly by adding 1-2 Tablespoons of ice water while the machine is running. Transfer mayo to airtight container and refrigerate.
When you are ready to make the kebabs, preheat your broiler or grill. Thread 5-6 pieces of chicken on each skewer (It will be gloopy, but don’t worry. There is no need to scrape yogurt mixture off the chicken pieces).
Broil or grill chicken until done, about 15 minutes, turning over once at the halfway mark. Serve immediately with pita, toum, and grilled veggies.
Gather your ingredients: cubed chicken breast, plain yogurt, lemon juice, olive oil, garlic, smoked paprika, cumin, tomato paste, salt and pepper.Combine all the ingredients, except the chicken, to create the marinade.
Stir well to combine marinade ingredients.
Add chicken pieces to yogurt marinade, stirring well to coat. Cover and refrigerate at least 2 hours, and up to 8 hours.
Make the toum while the chicken is marinating…
While chicken is marinating, make the toum.
Chop garlic with lemon juice and generous pinch of salt.
While processor is running, slowly drizzle in egg white.
With processor still running, drizzle oil in a slow steady stream.
The mixture will emulsify and come together as a mayonnaise. Add 1-2 Tablespoons of ice water to thin out.
This delicious garlicky, lemony mayo will find all sorts of use in your kitchen!
After marinating, preheat grill or broiler. Thread chicken on skewers. (Tip- if using bamboo skewers, give them a soak in water so they don’t burn on the grill or under the broiler.)Grill or broil the kebabs- depending on your grill or oven, approximately 7 minutes per side. My broiler pan was set about 6 inches under the heating element; my kebabs took about 7 minutes per side.Serve with grilled veggies, toum, and pita bread.Shish Taouk with grilled veggies and toum on pita bread.
A friend and I were recently chatting, and the conversation turned to food. Is it me, or do all conversations inevitably lead to food? It may just be me, but it’s one of my favorite topics, and eating is something we all have in common. Anyway, she was looking for some new dinner ideas… but there were parameters- suggestions had to be kid friendly, accommodate allergies, and be on the table quickly. Immediately, one of my favorite go to meals came to mind, Italian Sausage, Beans, and Greens.
There are several reasons why this dish ticks so many boxes in the “pro” column. It’s delicious, done in 30 minutes, needs only a few basic ingredients, and is so flexible in terms of those ingredients. The basics include Italian sausage, cannellini beans, and greens. I make this with Italian pork sausage, but feel free to use chicken sausage or turkey sausage. The beauty of using Italian style sausage is that it has all the seasoning you’ll need- other than any salt and pepper added to taste at the end. Cannellini beans are easy to have on hand, I usually have a few cans in the pantry. The greens I use depend on what’s available; kale, chard, spinach, arugula, rapini, mustard greens, and dandelion greens all work really well. Stick with one type or combine your favorites. Even the measurements are just guidelines. Add more or less of the sausage, beans, or greens. There is plenty of room to play in order to suit your tastes. It’s all good!
My friend declared this a hit in her home, and has made it multiple times since. Now she’s looking for more new ideas… 🙂
Do you have favorite recipes that immediately jump to mind when someone asks, “What are you making for dinner?” What makes a dish one of your “go to” meals?
Ingredients:
4 Italian sausage, about 1lb total (I used 2 sweet and 2 spicy)
2 Tablespoons olive oil
2 cans cannellini beans, rinsed and drained
1 bunch kale, rinsed, stems removed and leaves chopped
1 bunch swiss chard, rinsed, stems removed and leaves chopped
salt and pepper to taste
parmesan for passing
loaf of crusty bread (optional)
Instructions:
In a large saucepan, parboil the sausage links, about 5 minutes. While the links are parboiling, I carefully prick them to release the liquified fat that has accumulated under the casings. Remove from the water, cool slightly and slice crosswise into ½-inch pieces.
Heat olive oil in large sauté pan over medium heat. When oil is shimmery, add sliced sausage. Be careful! There will be some splattering. Sauté sausage on both sides until brown, approximately 5 minutes. Remove sausage and set aside.
Return sauté pan to burner, lower heat to medium low and add greens. Stir to coat in any oil or sausage bits remaining in pan. Cover and cook until wilted, 2 minutes.
Add cannellini beans to wilted greens and stir to combine. Add sausage back to pan and heat everything through. Season to taste with salt and pepper.
Serve immediately with crusty bread, passing parmesan for grating.
Parboil the sausage. Carefully prick them with a fork to release liquified fat under the casings.
Remove parboiled sausage to cutting board. Cool slightly.
Slice sausage into 1/2-inch rounds.
In large sauté pan, heat olive oil over medium heat.Add sliced sausages to sauté pan. Be careful, they will splatter!Continue to sauté sausage until brown on both sides, 5 minutes or so. When brown, remove sausage and set aside.Add greens to sauté pan, stirring to coat with any oil or sausage bits left in pan. Reduce heat to medium low, cover, and cook for approximately two minutes, or until greens are wilted.Add cannellini beans to the wilted greens and mix well.Add reserved sausage and heat everything through. Salt and pepper to taste. Serve immediately with crusty bread and parmesan for passing.
As some of you may know, my mom’s parents were from Ireland. Nanny was a wonderful home cook, bringing her Irish food traditions from Belfast to Brooklyn where her Italian, German, and Jewish neighbors influenced her cooking in America.
But Nanny wasn’t the only one to bring Irish food traditions, my grandfather ruled the kitchen on weekend mornings. According to my mom, Saturday mornings would be met with plenty of hot tea, eggs, bacon (or ham or sausages), potato farls, and soda bread. My grandfather would fry bacon, set it aside, then in the same pan, immediately fry the eggs in the bacon fat. From there, in went slices of plain soda bread, fried quickly on both sides until lightly brown. Can you imagine? Heaven!!! Unfortunately, my grandfather died before I was born, but I still grew up enjoying his Irish Soda Bread, first made by my mother, and now my dad.
My father has tweaked the recipe over the years, as I’m sure my grandfather had tweaked his own recipe. My guess is that if you ask 10 different people how they make Irish soda bread you will get 10 different recipes. What is generally accepted throughout is a combination of flour, salt, baking soda, and buttermilk. The baking soda and buttermilk give this quick bread its rise. Another common practice is cutting a cross deep on top. Tradition states that the cross is to let the devil out and ward off evil. Practically speaking, it also helps the heat penetrate the center of the loaf as well as providing the guidelines to break the bread up beautifully when served. My mom recalls my grandfather usually making plain soda bread, and only occasionally making a sweeter version with raisins. This makes sense as years ago the addition of sugar, dried fruits, or eggs would have been a treat and only done on special occasions.
The recipe below is my version of my dad’s recipe, slightly sweet and full of raisins. This loaf is perfect for breakfast, snacking, in lunch boxes, and definitely with a cup of tea or two. I do make other soda breads, a hearty Brown Soda Bread (made with whole wheat flour) and plain White Soda Bread that is unsweetened and wonderful with soups and stews- or fried eggs and bacon. Those recipes will show up here, but first I’d like to introduce this lovely raisin studded Irish Soda Bread.
Ingredients:
4 cups all-purpose flour
2 Tablespoons unsalted butter
2 Tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
1 cup raisins or currants (my dad loads his with raisins and uses up to 2 cups)
1¼ -1¾ cups buttermilk
Instructions:
Preheat oven to 450°F.
In a large bowl use a pastry blender to cut butter into flour.
Using a wooden spoon, stir in sugar, salt, and baking soda. Add the raisins or currants and mix well.
Pour in 1¼ cups buttermilk and mix, adding more milk if necessary. The dough should be soft, slightly sticky, but not too wet. Turn dough out onto a floured surface and knead it just enough to completely bring it together. Shape into a round about 1½ -inches deep. Transfer to cast iron skillet or lined baking sheet. Using a sharp knife or bench scraper cut a cross on it, deep- but not completely through.
Bake for 15 minutes, then turn the oven down to 400°F and continue baking for an additional 30 minutes. The bread is done when it is golden brown and sounds hollow when tapped on the bottom.
Allow to cool slightly before enjoying!
This is all you need for Irish Soda Bread: flour, unsalted butter, sugar, salt, baking soda, raisins, and buttermilk.Using a pastry blender, cut butter into flour.Add sugar, salt, and baking soda to flour/butter mixture. Still well to combine.Add raisins to dry ingredients.Pour buttermilk into dry ingredients and mix well.The flour mixture is coming together to form a soft, but not too sticky dough.The dough is soft, not too sticky or wet.
Turn out the dough onto a lightly floured surface. Knead it just enough to clean it up and bring it together- no more than a few seconds.
The lightly kneaded dough is patted into a round about 1 1/2-inches deep.
Transfer dough to a cast iron skillet or sheet pan. Using a sharp knife or bench scraper, cut a deep cross into the dough- almost completely through, but not all the way. Bake in a 450°F oven for 15 minutes, then lower temperature to 400°F and bake for another 30 minutes.Out of the oven! The bread is done when golden brown and the bottom sounds hollow when rapped with your knuckles.
Butternut squash has a long shelf life- which works well for me when I receive large quantities of it as part of my CSA! As you can imagine the growing season in New England is short, though our local farm does an amazing job of squeezing every last bit of sunshine and warmth out of earth and sky to make the harvest last as long as possible. In fact, they do such a good job, that the farm offers an “Extended Harvest” share, with pick ups well into November.
Each week from June through November I am the happy recipient of culinary treasures… fruits and veggies of all sorts. The spring and summer pick ups generally contain perishable produce that has to be dealt with immediately… eaten, frozen, or canned for future meals. The November shares are far more forgiving in terms of shelf life; onions, garlic, potatoes, and winter squash can live on my kitchen counter or in a cool spot in the basement for a long while before I turn my attention to them. Cabbages, radishes, and carrots will survive almost the entire winter in the produce drawers of my fridge.
Butternut squash is one of my favorite winter veggies and incredibly versatile. It can be baked, roasted, or turned into soup, pairing well with many different types of flavors. According to The Flavor Bible, the wide range of combinations include (but is definitely not limited to):
Butternut squash + bacon + maple syrup + sage
Butternut squash + cilantro + coconut + ginger
Butternut squash + ricotta cheese + sage
Below is my take on Butternut Squash Soup with Cider Cream. The tart apples are beautiful with the rich nutty squash, while the cider’s sweetness rounds everything out. I usually use chicken stock, but vegetable stock will work equally well if you’d like to keep this strictly vegetarian.
Do you have a favorite winter vegetable that you like to use? What do you with it?
Ingredients:
5 Tablespoons unsalted butter
2 ½ lbs butternut squash, peeled, seeded, cut into ½-inch pieces (about 6 cups)
2 cups chopped leeks (white and pale green parts only)
½ cup chopped peeled carrot
½ cup chopped celery
2 small granny smith apples, peeled, cored, chopped
1 ½ teaspoons dried thyme
½ teaspoon crumbled dried sage leaves
5 cups chicken or vegetable stock
1 ½ cups apple cider, divided
2/3 cup plain greek yogurt or crème fraiche
Instructions:
Melt butter in a heavy large saucepan over medium high heat. Add squash, leeks, carrots, and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme, and sage. Add stock and 1 cup cider. Bring to a boil; reduce heat to medium low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
Using an immersion blender, puree soup. Alternatively, soup can be pureed, in batches, in a blender.
Make cider cream. Boil remaining ½ cup cider in heavy small saucepan until reduced to ¼ cup, about 5 minutes. Cool. Place yogurt or crème fraiche in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
Bring soup to simmer. Ladle soup into bowls. Dollop with cider cream and serve.
Melt butter in heavy large saucepan. Add squash, leeks, carrot, and celery.Sauté until veggies are softened, 15 minutes or so, then add apples, thyme, and sage.Add stock and 1 cup of cider. Bring to a boil.Reduce heat to medium-low, cover and simmer for 30 minutes or until apples are tender.Through the magic of the blogosphere, the soup has been pureed. Actually, I used an immersion blender, but couldn’t get an action pick- not enough hands! If you don’t have an immersion blender, puree the soup in batches in a regular blender.Boil remaining 1/2 cup cider until reduced to 1/4 cup, about 5 minutes.
Pour reduced cider into plain yogurt or creme fraiche
…and whisk.
Bring soup to a simmer, laden into bowls and dollop with cider cream.
A preschool teacher once declared about my now 15yr old son, “you better have a plan, because if you don’t, he does!” The same sentiment holds true for my entire household. With two active teenage boys, and one “sign me up for everything” tween, things can quickly get derailed. In my attempts to contain the chaos as much possible, I have a general plan or template for dinners each week. This is so helpful when grocery shopping; daily trips to the store are only occasional, and money is saved because I’m shopping more efficiently with menus in mind. I’ve learned the hard way, that if I don’t have a solid dinner plan in place by the time the kids get home from school, we’re probably doing take out!
That said, things do come up and this is a very flexible “schedule.” Nothing is set in stone. It really just serves as a general guideline and helps me organize my shopping (and mind) for the week. Here’s a look at my weekly template for dinners: Meatless Monday– Fish Taco Tuesday– Build your own tacos, fajitas, burritos, etc. I usually set out a protein, with loads of grilled/sautéed veggies, rice, beans, tortillas, cheese, guacamole, and salsa. Wednesday– Pasta Thursday– Soup or stew (especially in fall/winter) Friday– Take-out, and by the end of the week I’m ready for it. Saturday– My husband usually grills (even in the snow!) Sunday– Homemade Pizza
Meatless Monday usually means fish, like Fast and Crunchy Baked Cod or fillets simply seasoned with salt and pepper and briefly roasted in the oven. Recently, Miso Glazed Fish has made several successful appearances. The glaze is slightly sweet/salty and perfect for firm fish like swordfish, halibut, and salmon. Sea bass and sable (black cod) would be wonderful as well, but they are expensive compared to the others. The dish is quick and easy. Popped into the oven, it is done in no time. Serve with rice and something green. We love it with bok choy sautéed with ginger, garlic, and a pinch of red pepper flakes (recipe follows miso glazed fish).
Note about the photos- You’ll see that there is no beautifully plated finished product. This is the result of the aforementioned active teens and tween. As soon as the fish came out of the oven, I was able to quickly snap a few pics before it was gobbled up. Then it was off to drop one son at basketball, pick the other up from his basketball practice, and get my daughter to ballet. In my ideal world, the final shot would have been a gorgeous piece of fish, lightly sprinkled with sliced green onions, presented on a bed of rice, with bright green bok choy on the side. Use your imagination! You can see it, right?
On the bright side, the bok choy did make it into a serving bowl!
How about you? Do you have a general idea of what your dinners will look like throughout the week? Or, do you decide day by day?
Instructions:
Preheat oven to 375°F. In a small saucepan over medium heat, place vermouth, rice vinegar, white miso, sugar, and black vinegar. As the glaze warms, stir to dissolve sugar. Remove from heat and let cool.
In a parchment lined casserole or sheet pan place fish or fish fillets. With a pastry brush, off-set spatula, or spoon, glaze top and sides of fish. I always have glaze left over, so don’t feel the need to use it all.
Place fish in oven. Cook times will vary depending on thickness of the fish. I usually start checking at the 15 minute mark. The fish is done when it is opaque in the center and easily flakes with a fork. Alternatively, you can place the fish under the broiler for approximately 6 minutes… but keep an eye on it, it can quickly burn.
*If you have sake, please feel free to use in place of vermouth. But we don’t have sake, and I probably won’t buy an entire bottle just to have on hand for this dish. Vermouth works well, as would dry sherry.
Put vermouth, rice vinegar, white miso, sugar, and black vinegar in a small saucepan.Place the saucepan over medium heat, and whisk the ingredients together until sugar dissolves.Miso glaze is done. Remove from heat and allow to cool briefly.The fillets are ready for the miso glaze.Using a pastry brush, off-set spatula, or spoon, glaze the top and sides of the fish.Place miso glazed fish into a 375°F oven. Bake for approximately 15-20 minutes, or until fish is opaque inside and can be easily flaked. Alternatively, place under a broiler for about 6 minutes, but remember to keep an eye on it! The glaze and fish can quickly burn.Out of the oven… the fish looks done, but need to be sure.Checking for doneness… the fish is opaque and easily flakes with a fork.Quickly served and then off to basketball and ballet! No time for a beautifully styled shot…
Sautéed Bok Choy with Ginger, Garlic, and Red Pepper Flakes
Ingredients:
2 heads of bok choy, rinsed and chopped
2 Tablespoons vegetable oil (I used grapeseed)
1-inch piece of ginger, peeled and cut in half
1 clove of garlic, peeled and smashed with the flat side of a knife
pinch of red pepper flakes
salt and pepper to taste
Instructions:
In a large skillet, heat vegetable oil over medium high heat. Add ginger, garlic, and red pepper flakes, stirring frequently for approximately 1 minute. The ginger, garlic, and red pepper flakes are there to flavor the oil.
Add chopped bok choy to skillet, stirring so that it mingles with the oil. Reduce heat to medium low and cover. The water from rinsing the bok choy will help steam it. Cook for 3-5 minutes, checking and stirring occasionally.
Season to taste with salt and pepper. Serve immediately.
The bok choy will reduce down by quite a bit. The leaves will wilt and stems will be tender but retain some crunch. We happen to like the contrast of textures, but if you’d prefer more uniformity, give the stems a head start by adding them to the skillet first. A minute or so later, add the leafy part of the bok choy.
Rinse and chop the bok choy. Peel and cut a 1-inch piece of ginger in half. Peel a garlic clove and smash with the flat side of a knife. If you want a little bit of spice, you’ll also need a pinch of red pepper flakes.In a large skillet over medium high heat, warm a tablespoon of vegetable oil with ginger, garlic, and red pepper flakes for a minute or so. Watch carefully, so the garlic doesn’t burn.Stir in the bok choy so that all the pieces have had a chance to meet the garlic, ginger, and red pepper flakes. Reduce heat to medium low and cover.Cook for 3-5 minutes until leaves have wilted and stems are slightly tender, but retain a bit of crunch.
I would like to thank 
homework and found dishes from around the world that may be new to you and me. People were invited to pick one of the dishes to research, find recipes for, and create. The hook- you had to choose something you had never eaten or made before. Clearly, I was still riding the sugar and cocktail fueled high of the holidays because I quickly agreed to not only my first “challenge,” but also to making something I had never eaten, heard of, or had a recipe for. Oh and let’s not forget, by participating I agreed to post all about it! Yikes!!!
White House Red Door 