Fur teen.By buddy

29 Tuesday Apr 2014

Posted by Guinea & the Pigs in Ginger + Buddy, holidays

Tags

tihis mornig mom an Dad made a fuss an aksed mee if i no wut day it iz.
i think toozday but they sed iz meye birthday

they sang how ald ar yu ?but i dont no i waz rilliee Yung wen i was born then Mom an dadd sed i em Fur teen

wy ask mee if they alreddy no ?

yesdiday was no. fun mom ANDAD TUK ME TO THE V>E>T> aaan i got stuck with a lotz of Nedulz
Chelssee waz there agin, She likes me

i am old enuf to be her gandad..! that”s a jok hahaa,

do u like it wen Pepel watch you eet? i dont mind
yor Pal. buddy

Serving time

27 Sunday Apr 2014

Posted by Stacey Bender in Eating Out, Ginger + Buddy, the kitchen

≈ 16 Comments

Tags

Clams & mussels, dogs, food, Looking Good dog grooming, service

When I started out, working at my grandparent’s restaurant at the age of twelve, I knew it was all about service. Speed, I quickly learned, also played an important part, as did efficiency, multi-tasking, product knowledge and stamina, but even more important was courtesy, compassion and a passion for your job. It is a combination of these (and other) components that provide great service.

So, I am always rather amazed that in a city such as Seattle, with as many good food eateries as there are, that there are so few servers actually providing good service (let alone great service). Having visited some great haunts in Chicago, San Francisco and New York, there is a different “professional” server that you don’t see often here, especially in a neighborhood establishment. Trust me, we had some bad experiences in those towns too (mostly at “the fancy” places; it is often the “real spots” that always shine through). Here, there are definitely some good servers, great ones even, and by no means am I saying that they are mostly poor at providing good service in Seattle, not true, but it is true that this city lacks the really professional service that leaves you feeling that you have been taken care of thoroughly, without judgement, and in a courteous, helpful and efficient manner, without a pause.

Tonight, as a follow up post to Ginger and Buddy’s spa day, I wanted to quickly show pictures of them sporting their de-clacked, coiffed and dapper selves. I will of course show you the pictures rather than state the obvious (you can see they are “looking good”).

Buddy is a little sleepy on the way home…

…but minutes before, had a spring in his step.

Later, at home, Ginger acting a little aloof (and groggy) but feeling and looking good. That is Buddy’s blue handkerchief, sleeping in the background.

Buddy sure was cute awake too.

As for the copy, I decided to write about service instead. Service is a field most of us are in (somehow, someway) yet the level of service we receive these days seems to have gone downhill (at least to me). I feel it is improving yet again, but old fashioned, old school service seems a way of the past as people try to do things cheaper, faster and with less effort.

Perhaps, that is why seeing the genuine thing makes me stop, pause and feel ferociously loyal. Victoria, for those who haven’t read this has been a part of our lives (Bufffy, Ginger, Buddy, Tom and I) for over 20 years. We drive over an hour (one way) out of our way, to bring our beloved dogs to her for grooming. We do this because we couldn’t imagine taking them somewhere else, to anyone else; service (and all this entails, no pun intended)!

Wednesday night, on the way home from “Looking Good“, we stopped at Bastille for a bite to eat.

This has become one of Tom and my favorite spots to eat when in “the hood”. The food has always been great (with the exception of our pork belly last August, but Wednesday night proved this as an anomaly). The service has always been pleasant and on-point; that night though, the service was exceptional (which is something that I don’t say lightly; I am a picky one, it’s true). We arrived just under the wire for Happy Hour and ordered our usual, two French 75’s followed quickly, very quickly, by two more, mussels + frites, the Bastille burger, new and improved pork belly accompanied by a carafe (yep, old school) of red wine (which BTW is always worthy of the meal and I am still a picky one, so take note).

Our server (Rachel), was without pause, hesitation or mis-timing on any of her moves, a true gem at every turn. Without getting too lengthy on the details, I would just like to say, thanks Rachel for doing your job well and with heart.

Rachel at another table.

Knowledgable + helpful…

…passionate.

Speaking of passion and compassion, don’t worry, we always check up on our pups during dinner.

Also, a big shout out to you Victoria, from Loooking Good in Ballard, for all that you do, not just for Ginger and Buddy, but for all the little critters that you take into your shop and care for with courtesy and compassion… we know you are passionate about what you do, and for that we are thankful.

Victoria and Buddy in such a furry flurry, the photo couldn’t help but turn out blurry!

Clams & Mussels with Spanish influence (I know, not French)

As the months become warmer, the shellfish becomes more fragile. Dinner at Bastille, reminded us how delicious a bowl of mussels, filled with a delectable broth for sopping, can be as an easy weekday seafood fix (enhanced notably by the perfect frites). So, flavors completely different and a bit heartier than those from Bastille (plus the mix in of clams), I give you this dish that I threw together one night during the, not-so-distant winter (honey mussels were still in season). I will be making it again soon (with a different variety of mussel) before summer comes full on and our waters become warm.

INGREDIENTS

3/4 lbs each, clams & mussels, rinsed (mussels de-bearded)
3 slices thick-cut bacon, cut into 1/4″ slices
3 cloves garlic, chopped
1 poblano chili, slightly charred, seed and stem removed, chopped
1/2 Anaheim chili, chopped
1 1/2 tsp smoked paprika
1 1/2 tsp cumin
2 tomatillo, diced
1 tomato or a handful of grape tomatoes, diced
Juice of 1/2 lime
1 cup Prosecco
2 TB sour cream
1/4 cup chopped green onion
Your appetite

Garnish: warm tortillas, cilantro

COOK

In a large sauté pan, put the cut bacon into the pan and turn to medium heat. When cooked through and beginning to crisp, add the garlic and both chilies. After a minute or so, add the paprika, cumin, tomatillo and tomato. Toss the pan a bit then add in the clams and mussels.

Squeeze in the lime juice then pour in the prosecco. The pan will want to recuperate from these additions to regain it’s heat; once simmering, cover the pan and let it simmer for 4-5 minutes or until the shells begin to open. The clams will cook more quickly than the mussels so as they open, remove them to a bowl with tongs. Remove the mussels as they open too.

Turn up the heat on the remaining sauce and add the green onions and sour cream. After a minute or two, the sauce will thicken slightly. Add the shellfish back into the sauce to heat through, then divide the mixture amongst individual bowls. Serve with warm tortillas and garnish with cilantro.

Can’t wait ’til the summer months when we will be eating outside at Bastille.

…rather than inside.

Although, inside is cozy too.

A “Classic”

25 Friday Apr 2014

Posted by Stacey Bender in cooking basics

≈ 39 Comments

Tags

brunch drinks, Classic Bloody Mary, Fiesta Friday #13

Most things that we eat or drink today have an origin, a history and an evolution. Just as with fashion, things come into and go out of style without so much as a warning. Then there are those things that enter quietly, take up residence and settle in. We might try to dress them up or make them fussy but inevitably, we go back to the original because it was already perfected the first time. A Bloody Mary is just such one of those things. Even though it was the second try that really cemented it into history, many bartenders would agree that this recipe is on par with what they would consider to be the “classic” style.

“CLASSIC BLOODY MARY” Chez Stacey Style

I make each glass to order so the ingredients are per drink. You can garnish this several ways and most people might favor pickled vegetables, but I find the crisp, pure quality of the raw vegetable to wonderfully balance the salty. I often use low sodium Knudsen vegetable juice in order to cut the sodium from 600-900 grams per serving down to 50 grams. Some would argue that this takes us away from the “classic” realm, but I say “live long and prosper” (thanks Spock), and the taste honestly doesn’t suffer.

INGREDIENTS

1 drink glass (approximately 8 oz.)
Ice to fill the glass
3 oz good-quality vodka (it really does make a difference; I typically use Kettle One)
1 long-pour Worcestershire sauce (approximately 1 TB)
1 tsp prepared horseradish sauce (I swear by Bubbies)
2 dashes celery salt
3-6 dashes Tobasco (depending on your preference of spice)
Fresh ground pepper to taste
Tomato (or veggie) juice, enough to fill the glass
1 lemon wedge

Garnish: 1 celery stalk, sliced carrot stick (or both), kosher salt

PREPARE

Fill each glass with ice.

Pour in the vodka. Rather than measure, I usually pour to a count of 1, 2, 3… (sometimes 4).

Add the rest of the ingredients except the garnish, ending with the tomato juice and then lemon (which should be squeezed and dropped into the glass).

Pour the contents of the glass (1 glass at a time) into a martini shaker, shake well; Ka thunk, ka thunk, ka thunk, thunk, ka thunk (hold it high, hold it proud).

Wipe the rim of each glass with a lemon wedge and press it into a small plate of kosher salt.

Pour the Bloody Mary into the glass, repeat with all the other servings.

Garnish as you desire. I desire my garnish to be crisp, fresh and shaped like a carrot (as do Buddy and Ginger; celery is not to their liking).

Now it must be said, that while this Bloody Mary is a classic, it has had many variations and additions that also work well but make it another drink altogether, kind of like a grilled cheese sandwich. I love grilled cheese sandwiches dressed with a little mustard and truffle but a purist would require only regular bread, spread with a soft butter and layered with good quality cheese (as Tom insists on informing me, now that I have mentioned the truffle, yet again).

I think a Bloody Mary would partner well with a classic (or even not-so classic) grilled cheese. I recommend checking out Indira’s wealth of advice and ways for deviations from the classic grilled cheese sandwich, here. Or, if you are up for a twisted take, check out what Prudy has to say about the grilled cheese here.

In fact, this combination (classic, modified or twisted), would serve the partygoers well after a few hours of carrying on over at Angie’s Fiesta Friday, so I am taking this along. In fact, lucky us, Indira and Prudy wil be co/hosting along with our ever-present hostess, Angie. Indira brought her grilled cheese last week, but there will be plenty of wonderful food that you will want to add to your repertoire. When you wake up in the morning, you can pull out my ramblings about this classic Bloody Mary and whip yourself up a little “hair of the dog(s)”.

There go the “clackers”

22 Tuesday Apr 2014

Posted by Stacey Bender in Ginger + Buddy

≈ 14 Comments

Tags

dogs, food, Raw asparagus, raw beets, salad

For me, it starts with the wayward hair that won’t go easily into place. From there, it progresses, to a split end… and then many, many more… ends that are split. Time is something that passes, without bold indication, but rather with small changes; mostly undetectable, until suddenly they are, detectable… and bothersome.

I awoke this morning to a sound, rhythmic, familiar. It sounds like this: tststst…tststst…tststst…? I know this sound, so I don’t even question it, the sound. I was still asleep. Later on, it occurred to me, my hair was having a very bad day; how long had it been since my last cut?

And later still, I am cooking, chop, chop, choppity-chop, chchchop…love to chop…; I was in a groove. Then thwack-a-thwack, thwack, thwack. Hate the thwack in the distance! But then enters the tststst…tststst…tststst! What the Hell is going on? I of course know and turn knowing what I will see.

Thwack-a-thwack, thwack, thwack. I look to my left and there sits Ginger… so busted! Itching her ear. Itching, itching but then getting up and walking… tststst…tststst…tststst… really? Buddy is following close behind… tststst…tststst… The clackers, we call them the clackers because of the sound that their nails make, now, as they cross the hardwood floors, it reminds us of the high heels of a clacker.

It’s been 6 weeks, 3 days and several hours since we last dropped off our beloved clackers at the boutique in Ballard, where on Wednesday, Ginger and Buddy will be spending the day. I know this because… of tststst…tststst…tststst… the sound that tells me we will be visiting Victoria soon; time to de-clack.

Buddy: “Hey Ginger, do you think we are getting shaggy?”
Ginger: “You are Mr. Stinky, but my hair looks good long.”
Buddy: Ya, well I can hear your paws from the other side of the house.”
Ginger: “Do you think we are going to see Victoria soon?”
Buddy: “We like Victoria.”

Like clockwork… yes, clockwork, for them, it starts with the wayward hair that will not brush easily from their eyes. From there it progresses to the shagginess that starts gradually, almost undetectable, until the twigs begin to attach themselves, following Ginger and Buddy in from the yard. Finally they look a few inches rounder; their slim frames hidden beneath their new coat. And then comes the clacking, the inevitable sign that we are quickly approaching seven weeks from their last cut. The toenails have once again given them away and served as a reminder that we will soon be making a trek to Ballard and perhaps eating out at one of the many places we love to eat at in that part of town, perhaps Staple & Fancy, Bastille…or Delancey?

Ginger: “I am feeling restless, do you feel like going for a run?”
Buddy: “No, I’m comfy.”

Raw beet & asparagus salad

This is just the kind of thing Ginger and Buddy like to eat.

Buddy and Ginger are big fans of salad but for some reason, they just don’t like the lettuce (unless it comes fully dressed, and that’s not on their diet). So, I thought this might be the perfect meal to send them off for a day at the spa. Asparagus is in season and available locally right now so I love to leave it raw; the flavor is crystal clear. I like to peel the thorns from the stems but to many people, this would be considered fussing. The beets are also in a nice state right now so I opt to keep them raw as well. I make up a little dressing for Tom and I but Buddy and Ginger require none.

For the dressing, I put a pinch of sea salt, a few grinds of pepper, a little chopped garlic, a squeeze of lemon juice and a spot of Dijon mustard into a mini jar (only a few inches tall by half as wide), filled it the rest of the way with olive oil and shook it up until it became creamy.

I then carefully peeled a golden beet and sliced it thin on my mandolin. The asparagus got stemmed, the tips reserved and the thorns lightly peeled away. Next, at a diagonal, I sliced them thinly into pieces.

I had a fresh container of Buffalo mozzarella which I squeezed of excess moisture. I divided some of the beets and asparagus onto two small plates for Buddy and Ginger then tossed the rest in a bowl with just enough dressing to lightly coat the vegetables.

This was then divided onto two, slightly larger, plates for Tom and I. Next came torn pieces of the mozzarella, scattered over all of our plates, and a drizzle more of the dressing with a sprinkling of sea salt for Tom and I.

Ginger: “Do you see what I see?”

Buddy: “Sure do…!”

! !
><

Don’t worry, their next course involved fish.

But…

Oh, If you are curious as to what became of the asparagus tips (Tom’s favorite part), I roasted them off to eat with our Easter lamb (Buddy and Ginger, gently and with supervision, licked the bone).

The Dirty Dozen

19 Saturday Apr 2014

Posted by Stacey Bender in cooking basics, From the journals, holidays, the kitchen

≈ 33 Comments

Tags

deviled eggs, Easter, Eggs, fiesta Friday, recipes, truffle

Why is it that we call a sandwich, when filled with mashed-up egg and drowned in mayonnaise, a little seasoning and perhaps a hint of “vegetable” (celery?) an egg “salad” sandwich? I’m okay with this, but just asking?

I also used to question the “devil” in deviled eggs. This is just something I do, question things. But some of you probably already know that, or would really rather not (know).

I am not an easy one to crack. As a child, I wasn’t one for breakfast, especially involving eggs, yet an egg salad sandwich, as well as a deviled egg was, in fact, amongst my favorites. Perhaps, to do with the mayonnaise, which by the way, I am quite fond of too. So, how is it a brother of mine, an actual sibling of the blood relation, does not eat salad dressing? Ever? As in, nope, never. I glop it on, or at least used to, before I understood the amount of effort it took to glop it back off my body. I loved the creaminess of a salad dressing which often involved mayonnaise. These days, it is the acidity in the dressing that takes priority over the cream, for me. There is an art to the perfect balance of savory to sweet, and tangy to tart. We aren’t here to talk salad though. We are here to eat eggs! Deviled eggs, for Easter (something ironic about that perhaps)?!

Into making a good quality mayonnaise, goes an egg (or two). So, why is it that to this mayonnaise we actually insert more egg, the hard cooked yolk part, to make it deviled? What is it to be deviled, again? Is it to do with the cayenne or the mayonnaise? I believe it is to do with the cayenne, but the devil is in the mayonnaise (at least devilish for our health). So now you know, this is the type of random bits of information I so often ponder.

Yet, it will not stop me from making a batch of deviled eggs for Fiesta Friday (because it makes good party food) and another batch for Easter (because it makes good Easter food). Plus, Tom will insist on coloring eggs and what else am I going to do with a dozen hard cooked eggs (rhetorical question)? The first batch will be clean (I am sure you are relieved). The second batch will be dirty; from the stain of the dye soaking through (kind of festive though).

I like a good old fashioned deviled egg as much as the next person, but if we decorate the outside of an Easter egg, I think it only fair to decorate the deviled egg too, so I usually dress them up a little. I also like to crank up the flavor without getting too wild; (truffle oil will sneak into the ones going to the party; not Tom’s favorite). Tulip petals are their Easter dress.

Deviled eggs, Chez Stacey style

I’ve shed my need for so much mayonnaise, so to lighten things up, I now use plain yogurt (the local kind) to make it creamy. I love the addition of truffle oil which is a natural partner to an egg. Tom continues to proclaim himself a non-truffle eater so I fill his eggs first then add the truffle oil to the mix (for me and any other guests that might be joining). Truffle oil is strong, so adjust the quantity to your taste by adding it a few drops at a time. If you have fresh truffles, truffle shavings would be delicious to mix in. If you don’t like truffle, simply omit it altogether.

INGREDIENTS

6 eggs, hard boiled, cooled and peeled
1 TB Dijon mustard
1 TB lemon juice
1/8 tsp salt
1/4 tsp smoked paprika
1/8 tsp cayenne
4 TB plain yogurt
1 tsp chopped fresh chives
1 TB chopped Spring onion or shallot
1/2 tsp white truffle oil (+/- to taste), optional

For garnish: fresh chives cut into 2 inch lengths. Good quality ham cut into 2 inch x 1/8″ strips, smoked paprika, tulip petals

PREPARE

Cut the cooked, peeled eggs in half lengthwise. Scoop the yolk, out from the white and place in a bowl.

Add the rest of the ingredient and mash well with a fork.

Chop one of the cooked egg whites and add to the bowl mixing well.

Fill the center of each cooked egg white with spoonfuls of the yolk mixture.

Sprinkle with smoked paprika and top each with 2 chive strips and 1-2 ham strips.

To serve, put each deviled egg on a tulip petal placed on a platter or individual plates. Admire momentarily and watch them disappear.

One from “the book(s)”

16 Wednesday Apr 2014

Posted by Stacey Bender in From the journals, the kitchen

≈ 11 Comments

Tags

Balsamic braised chicken thighs, food & recipes, journal, one pot meal

Balsamic Braised Chicken Thighs

This is one of those meals that is restorative for me, both from the fragrance during the braise and the memories of the time during which I developed the meal. After a long recovery from surgery years back, I was finally well enough, both to cook and to enjoy eating again. While Tom was at work, I made use of the mishap ingredients already hanging out in my kitchen (yes, the endive was there also, two weeks old and not fit enough to go naked, which is why it got sugar-coated). I have this recipe written in my journal (volume 5), dated May of 2006. I can uncover it’s whereabouts quickly by flipping through pages and scanning for a date nearing that time. This continues to be a favorite chicken dish for my husband Tom, who truth be told, is much more of a breast man (so still not sure what he is doing with me).

The vinegar is nicely offset by its’ sweet counterparts, making for a well balanced mix. The distinct essence of the Balinese long peppers is just subtle enough to add a unique flavor without overpowering the other players.

I like to leave my potatoes whole, but you could just as easily cut them in half depending on their size. A mix of colors might be nice here as well, such as purple and red, to add more visual interest. This goes together quickly, making it great for a weeknight but is elegant enough for a dinner party.

INGREDIENTS (for braising liquid)

1 1/2 cups Prosecco (you could also use sparkling wine or vermouth)
1 cup chicken stock
1/4 cup balsamic vinegar
Juice of 1/2 lemon (approximately 2 generous TB)
1 TB fig paste
1 TB honey
2 TB Dijon mustard
1 TB chicken demi-glacé (if solid, cut a 1/2″ x 3/4″ chunk)
1 TB chopped fresh rosemary
3 Balinese long peppers (optional)*

PREP (the braising liquid)

Add all the ingredients to a small saucepan and bring to a light boil.

Reduce the heat and let simmer, uncovered, until the flavors meld (approximately 10 minutes).

*Long peppers are very fragrant but not a typical ingredient. I have a box in my pantry that I got several years ago from a specialty food store. I use them when I want to add an exotic flavor that is not over powering; this is why I use only two or three at a time and why they remain in my pantry (still effective after all these years, by the way). You can omit them and this dish will still be tasty, but lacking that extra layer; like the bracelet that would add to the outfit, but not make the outfit.

INGREDIENTS (for chicken)

1 1/2 lb boneless, skinless chicken thighs
Sea salt and fresh ground pepper
1/4 cup semolina flour
1 TB olive oil for sautéing

2 sweet onions, skin peeled, cut into 1/4 inch slices
25-30 small baby Dutch potatoes, rinsed
2 Belgium endive, rinsed
1 tsp natural sugar
Rosemary sprigs and lemon wedges for garnish

PREP (the chicken)

Rinse and pat dry the chicken thighs

Season chicken with sea salt and pepper. Sprinkle over the semolina flour to coat thighs, shaking off excess.

Heat a large, heavy-bottomed, low-side Dutch oven until hot. Add the olive oil and brown the chicken thighs on one side. Turn the thighs over, cook for one minute then add in the onions. Be sure that the onions end up slightly under the chicken. Pour over the braising liquid then add the potatoes, pushing them to submerge in the liquid.

Bring the liquid to a simmer and transfer to a 375 degree oven (not covered). Baste every 15 minutes for approximately an hour.

After 45 minutes, add the Belgium endive and let cook for 5 minutes or until just tender. Remove and cut them in half lengthwise. Set aside.

When the chicken is done (it should be tender and juices clear), remove the pan from the oven, cover and let rest for 10 minutes while you finish the endive.

To finish the endive, heat a sauté pan to hot. Sprinkle the sugar over the bottom of the pan and set the endive in cut side down. Allow this to sit, undisturbed for a few minutes as it caramelizes. Sprinkle with sea salt and fresh pepper. Squeeze in the lemon juice.

PLATE

Divide the potatoes and onions among four plates.

Top, slightly askew, with one or two thighs. Put one endive half alongside.

Spoon over some of the sauce and garnish with a sprig of rosemary and a wedge of lemon.

Put the lime in the coconut

11 Friday Apr 2014

Posted by Stacey Bender in the kitchen

≈ 33 Comments

Tags

Coconut prawns, Fiesta Friday #11, food, mango mustard, Thai coconut water

I am not a patient one – no, no and no. Wish I were… but no. For that, I have Tom. I’m the one who has to cross the street when there is no traffic coming while red; why the he…ck would I wait; other than to miss the diminishing sound waves from the father standing on the corner with his young daughter, informing her that “the woman crossing the street is a law-breaker” (oops, well, something to consider in this town, perhaps).

I am the one who has her foot on the gas pedal the second the light turns green. I am the one that looks from line, to line, to line at the grocery store and quickly changes lanes if there is a person down the way that might have one item less than the person ahead of me… and I am definitely the one that wishes she could wiggle her nose to make “the problem” (insert one from long list of problems) go quickly, very quickly, away.

At home, most “problems” can be fixed by trying it for myself first (yet failing). Trying it again, with more urgency and frustration (yet again, failing), then quickly, very quickly, calling for Tom to help. Problem solved. Tom always has the magic touch and almost always makes the problem go away… find my black long sleeve cotton shirt; the one that I got at Istina’s, not Betty Blue. Put the drawer back in the track (which is now slightly broken from my effort). [Tom here – Whaaaaat is this?] Untangle the necklace that will surely never untangle again. I can’t get this d*mn drawstring back through the waist of my pajama pants (problem solved), well, you get the idea.

Lately, I have been having a battle with the computer modem wifi thingy. Oh, how it likes Tom, but so does not like me. I wake up earlier than him on a weekend morning (Ginger makes sure of that). I shuffle (err… drag myself) out to get coffee and my mobile devices, plus take care of Ginger and Buddy’s needs, I climb back into bed, ready to tuck in and get some work done. Problem. No connection. Now I have to get back out of bed, go deal with the connection and hope for the best. Well, I can hope, but hope is never a reliable solution. Unplug… 1… 2… 3… re-plug. Should be good, right? Wrong. Again. Nope. Once more (for Tom), damn, T o o m m m m m, h e l p? He has the Midas touch.

Uh, oh. I forgot to factor in the what-happens-when-Tom’s-gone, solution. He has been traveling and it didn’t cross my mind, until it did. I came home from work, ready to get back to work. Problem. No connection and Tom’s Midas touch is in Boston, not Seattle. I muster up a good deal of positive thinking and go in for the fix. Nothing. I go back, slowly, breathing calmly and trying to channel Tom. I unplug the thingy Tom said to unplug (not the yellow one, which I couldn’t figure how to make release anyway) and count to four (1-2-3). Then plug it back in. Nothing. I continue this scenario, changing the count times, the position of the device, and the time between tries. Nothing. I contemplate, again, about the yellow thingy and should I give that a try? No, it still will not budge from it’s slot. I give up several times, going back to my iPhone (which always has a cell connection at least) but quickly cave and go back in for more.

Uncountable tries later, I began wondering if unplugging it and running around the room with it in my hands a few times would in fact help. I picture this in my mind and begin feeling a bit silly. Back to giving up. Okay, seriously, what is it I have to do? If I started jumping up and down begging for cooperation, would that work? It didn’t. Tom was not responding to my emails or my texts (pesky 3-hour time difference). Not sure what it was I thought he could do from Boston (I don’t think there’s an app for that, yet).

I was in my final round of coddling the device when I realized not even a single white dot of light was shining (there are three dots). Did I break it even further? Panicking (just a little), I started pulling at all the cords and moving it around in every direction it would allow while it still hung on by the yellow cord. The furthest left connection (as opposed to the middle connection with which I had misunderstood needed the unplugging) was slightly ajar and as I flitted about, I inadvertently shoved it back into place. All three lights lit up and (sky opening up, singing hallelujah) sent me skipping back to my seat to give my devices a try.

Ironically, as I sat down and picked up my phone, I saw a text message waiting. It was from Tom and said this, “Unplug far left grey round cord of white Airport for the count of 4 (1-2-3-4) (NOT I,000) and plug back in. Give it about 3-4 min to reset after to see signal.”

So it turned out, I had been unplugging the wrong cord all along. This time though, I figured it out all by myself (sort of).

So, as for dinner, calamari (fried this time) to start… since he’s not here.

It’s blurry cuz I was inpatient and worked up (or hungry?).

And a quick finish because I used up my patience.

Ahhh… Peace at last (and buttery smooth scallops over lentils, arugula and balsamic).

So, here it is Friday again and rather than jump up and down, I decided to whack, whack a shell, put the lime in the coconut and fill it up with shrimp. Heading over to Fiesta Friday with a little Island delight.

Coconut prawns with mango mustard

I think it is essential to treat yourself to a big swig of coconut water, fresh from the shell, as you cook these. Ginger and Buddy enjoyed a bowl of it too while I sipped on my coconut infused gin + tonic.

This is a personal favorite of Tom’s (to do with his love of Hawaii and all things tropical island) so to let him know I care, this one’s for him but we hope you enjoy. Happy Friday to all. Head over to Angie’s for more good food, friends and fun.

INGREDIENTS (for prawns)

1 lb fresh prawns
1 cup white whole wheat flour (or all purpose flour)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
A few shakes of cayenne pepper
3/4 cup soda water
1 cup Shredded coconut (unsweetened)

Canola or peanut oil for frying

PREPARE (prawns)

Peel, devein and clean the prawns. Pat dry, well.

Combine the flour, baking soda and powder, salt and cayenne in a medium bowl. Add the soda water and whisk until smooth. Let sit for 10-15 minutes, or up to several hours before proceeding. The batter will be enough for at least 1 lb of prawns and possibly a little more. Discard any unused portion.

Lightly dust the shrimp with flour, then dip into the batter. Start with 1/2 cup coconut on a plate and press each prawn onto the coconut shreds, each side. Add more coconut shreds as needed.

They can be prepped to this point several hours in advance.

Fill a heavy pot with enough oil to cover the prawns. I use my deep cast iron skillet and fill it a few inches deep (you can cook in batches if you need).

When the oil Is quite hot, add the prawns and let cook until golden and cooked through (approximately 3-5 minutes), be careful not to let them burn or overcook. Remove with a slotted spoon or metal tongs. These are best served right away.

INGREDIENTS (for mustard)

1/2 cup course chopped, peeled champagne mango (sweeter than a regular mango)
1 TB Dijon mustard
1TB lemon juice

PREPARE (mustard)

Put all ingredients in a food processor and blend. If it is too thick, add a little water and continue to process.

TO SERVE

Divide the mustard into little sauce cups. Cut off the diamond tips of a Thai coconut, poke a hole in the top and drain the water into a cup (to drink later). Crack open the coconut and tear it in half. You can clean it of it’s meat now or wait until you have finished your appetizer (in which case you might want to line it with a wax paper square, folded).

Fill each coconut half with prawns, a lime and tuck in the small sauce bowl.

So, “put the lime in the Coconut” and have yourself some fun,

The C h i c k p e a Under pressure

08 Tuesday Apr 2014

Posted by Stacey Bender in cooking basics

≈ 19 Comments

Tags

Chickpea, food, Garbanzo bean, pressure cooking

I am a big lover of legumes and Chickpea was the first. My husband often tells me I am full of beans and most times, he means this quite literally. I suppose I first fell in love with Chickpea at Godfather’s pizza in Alaska when I was young. My brothers were there for the pizza and video games, I was in it for the salad bar where I could pile my plate high with hard boiled eggs, sunflower seeds and chickpeas. If I became the recipient of an occasional spare quarter for a game, all the better. Pizza was not my thing. Yes, I know, what kind of kid doesn’t like pizza? Well, I didn’t like breakfast either but you all know how that turned out?

This longtime love of Chickpea (AKA Garbanzo), was elevated when breaking, quite literally, out of the can. I used to be completely satisfied eating and cooking with canned beans. They are convenient, tasty and usually tender. I casually mentioned this to my former boss once (the same one who got me to eat spinach – stay tuned for that…).

In context, We had been conversing about food and making things from scratch. I, with great authority (which shows I had none) said that there was no reason to cook your own beans because they were perfectly good from the can. She had a strong opinion to the contrary. It was at this point that I embarked on the long and frustrating journey of cooking the perfect bean.

Older, wiser and armed with a pressure cooker, I am now convinced that a homemade batch of beans is both convenient and a staple to many a great meal. I have my Sister-In-Law, Irma, to thank for the epiphany regarding the cooking of dried beans. She uses a pressure cooker, which I had always been fearful of but since converting to, have never looked back. So, without further ado:

C hi c k p e a
Under pressure

The beautiful thing about this recipe is that it is many things in one. It is chickpea soup if you ladle it into a bowl with the liquid, it is a side dish if you scoop it out of it’s liquid with a slotted spoon and it is an ingredient if you are making one of many different things such as hummus, salads, baked goods, soups and so much more.

You will need a pressure cooker for this. If you don’t have one but are intrigued with this idea, less than $100 is worth investing, if nothing else, in cooking beans. There is no need to soak overnight and the cooking time is cut in half. There are many other uses though, so it really is money well spent.

INGREDIENTS

1 cup dried chickpeas, rinsed
3 cups water
1 celery stalk, cleaned and trimmed
1 onion, cut in half, skin removed
3 cloves coarsely chopped garlic
The juice of 1 1/2 lemons
a few drizzles olive oil
1 bay leaf
1/2 bunch fresh thyme (tied together makes it easier to remove; cooked in a cheese cloth pouch makes for a more aesthetically pleasing broth, sans dark green speckles).
1 – 1 1/2 tsp sea salt (approximately)

COOK

Put all the water, celery, onion, garlic, juice of one lemon, one drizzle olive oil, bay leaf and thyme in the bowl of an electric pressure cooker. Set it to high pressure and set the cooking time to 24 minutes.

It will take 10 minutes or so to work up to the right amount of heat and steam before the timer clicks down. Once the time is up, allow the pressure to work itself down by itself (which will take another 15-20 minutes or so),

Once the lid has released, remove it and check the chickpeas for tenderness. I like mine al dente; easy to bite through but not mushy and falling apart. If they are still a little tough, set the cooker to simmer and let simmer till done.

When they are cooked to your preferred consistency, add the salt, another drizzle of olive oil and the juice of the remaining 1/2 lemon. Turn the cooker off and let cool in the liquid. Once mostly cooled, check the seasonings and adjust to your own liking.

Remove the thyme stems (leaves will have scattered about unless you cooked them in a cheese cloth pouch). Remove the bay leaf too and press on the onions and celery with the back of a spoon. They should begin to melt into the broth as you press on them. You can remove and discard any large pieces, if you wish.

You now have a wide range of options, as mentioned above. Store the unused chickpeas in their liquid.

Munch often and eat well but don’t forget that beans go bad quickly so try not to forget you made them (not likely, right?).

Oh, and don’t forget to pick a Sweet Pea….

…starting to ripen.

…in the sun.

k e b a a a b

04 Friday Apr 2014

Posted by Stacey Bender in the kitchen

≈ 42 Comments

Tags

fiesta Friday, food, kebab, naan, Pork, yogurt sauce

Kebab, kebab, kebab

I just wanted to be able to say k e b a a a b. It’s very catchy. It sounds quirky if said with a certain twang and mysterious if an accent is used. Plus, I really do just like the way it sounds.

I also didn’t want to feel left out since it seems to be rather popular as of late. Everybody’s making them. I might not jump from a cliff if everyone were jumping but I would make a kebab…and so I did. Twice actually. I will spare you the lengthy goings on of my beet powder chicken kebabs tucked into naan with grilled asparagus and fresh mozzarella. Instead I will tell you about my, “I really want to make kebabs right now so I can bring them to Angie’s party kebab”. Kebab, kebab…k e b a a a b!

Lemony Pork Kebabs tucked in naan with spinach, hummus and green olive yogurt sauce

This pork mixture is delicious pan sautéed as well, which sometimes I make tossed in parpadelle with sautéed spinach and a quick pan sauce made with wine and lemon juice. You can form approximately 25-30 pieces from this mixture so if you don’t plan on using them all, they freeze nicely for a night when you need something quick and tasty for dinner.

I am assuming you know how to make hummus, or at least know where to buy a good one, so I am going to save my not-so-secret hummus recipe for another time (I do use a secret ingredient though). I used the humus from Whole Foods for this dish because it is actually quite good and saved me an extra step (I am picky about my humus so I was happy to find one that I liked).

INGREDIENTS (for kebabs)

1 lb ground pork
3/4 cup freshly made breadcrumbs (using olive bread will score brownie points)
3 thin slices fresh lemon, chopped (peel in tact, seeds discarded)
Juice of said lemon which in my estimation, is around 3-4 TB
1/4 of a preserved lemon
3 cloves chopped garlic
4-6 green olives (such as picholine). pits removed, chopped
2 TB Dijon mustard
1 TB grated Pecorino Romano cheese
A few pinches sea salt along with freshly grated pepper
A large wad of fresh cilantro, chopped

INGREDIENTS (to finish)

1-2 naan per person
1-2 TB hummus per naan
1 handful baby spinach per naan
1-2 TB yoghurt sauce per naan (recipe to follow)
1 kebab skewer per naan

TO PREPARE

Combine all of the ingredients for the kebabs in a mixing bowl except the salt and pepper; using your hands, gently but thoroughly mix together. Grind over the pepper and sprinkle with a little salt. You won’t need much due to the olives, cheese and preserved lemon.

Form into small balls and flatten ever so slightly.

Oddly formed, I know.

Thread three pieces onto each skewer (I like using the small skewers). I don’t bother soaking them in water first but you may if you wish.

Over hot coals, on an oiled grate, grill the skewers approximately 8-10 minutes, until cooked through. Turn them a few times to evenly brown.

As they are cooking, I grill the naan alongside.

I had good company.

TO ASSEMBLE

Spread the humus on each piece of warm naan. Top with spinach, then dollop over a spoonful of sauce. Place one skewer on top.

You can serve, skewer in tact, and let each person remove the skewer before picking up the naan, folding it in half to eat like a sandwich.

Ahhh, comfort food.

INGREDIENTS (for yogurt sauce)

4 green olives, pitted and chopped
1 fingertip wad of fresh cilantro, chopped (approx. 1TB)
1 tsp Dijon mustard
2 thin slices fresh lemon, chopped
1 tsp chopped preserved lemon
1 cup plain yoghurt
2 TB grated Pecorino Romano cheese

PREPARE (yogurt sauce)

Combine everything except the yogurt and cheese in a small bowl. Put the yogurt in another bowl and add the olive mixture then the cheese, adding a little more cheese to taste if needed.

Wait, not so fast…

Before heading over to the Novice Gardener for Fiesta Friday, take a few minutes for a Friday chuckle.

I like the way he says kebab; check it out here. If you don’t want to hang around for the whole thing, fast forward to about 2 minutes, 5 seconds into it.

Oh yeah, I forgot that an accent can also make kebab sound sexy

If you still need to finish your drink before heading out, take a look here (go about 1 minute, 45 seconds in).

Okay, now, run to the party (It’s Fiesta Friday). We are already late.

10 Legs in the Kitchen

~ Cook. Eat. Write

Monthly Archives: April 2014

Fur teen.By buddy

Serving time

A “Classic”

There go the “clackers”

The Dirty Dozen

One from “the book(s)”

Put the lime in the coconut

The C h i c k p e a Under pressure

k e b a a a b