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10 Legs in the Kitchen

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10 Legs in the Kitchen

Monthly Archives: March 2015

our happy place

22 Sunday Mar 2015

Posted by Stacey Bender in Breakfast/Brunch, Ginger + Buddy, the kitchen

≈ 4 Comments

Tags

Dog Beds, English muffin, Happy Places, LL Bean Dog Beds, Summer House

PS_muffin cover

There comes a time of day where nothing feels quite as good as the heaviness of blankets, mixed with fluffy pillows, soft cotton sheets and a familiar smell.  In the wee hours of the morning, I can burrow myself in and feel as if I never have to leave.  In the late hours of a long afternoon, I can dream of the moment I will be cocooned once again.  As I shed my clothes at the end of a day and finish going through my usual bedtime routine, I anxiously await the moment I will fall into bed, snuggle between the sheets and feel (safe) as if the burdens of the next days can wait.

Ginger, sleeps in our bed too, but she has always had a bed (or four) of her own.  I think it must be a similar kinship that dogs have with their beds as we have with our own.  Her first bed was three sizes larger than her small, 8-week-old puppy self.  She was in it so much though, that we used to pick her up while she was still laying on it, fold her up and take her with us to the next room or in the car.  For that reason, it became know as “the taco”.  If she was not in “the taco” and it was time to go in the car, all we had to do was set it near the door and she would jump into the bed, waiting for us to fold her up and be whisked away to another adventure.

Buffy’s last bed was only a few months old when she passed and Ginger wanted nothing to do with it; perhaps because it was monographed with Buffy’s name?  At one point, (obviously) unable to throw the bed out, we decided to see if Ginger would at least use it outside.  For similar reasons as her first bed, this bed (aka the blue bed) became known as “the outdoor taco”.  Next came “the raft” (her new inside bed with high sides and cute pinstripes), then the replacement “raft” (which really just meant that the first “raft” went to the bedroom and second one replaced the first in the living room.

Then, along came Buddy.  His first steps in the house (before he was even “ours”) led him straight to the “living room raft”.  Ginger must have set him straight early-on when we were not home, because he didn’t make himself comfortable in that bed again, for many years.  Buddy did however, resurrect the taco.  It had long-since been abandoned by Ginger.  It had not been removed from our office however.  Once Ginger realized how valuable the “taco” still was, she decided she liked it again too.  Buddy was again without a personal bed.

I was at Mud Bay one day and saw a little teeny bed with tall fuzzy sides and a goofy (but appealing) bone design in the middle and it was on sale for all of $14.00.  I thought it might be nice to bring home, just to see if Buddy might like it next to our bed since we noticed he jumped off in the middle of the night. We usually found him laying on the floor, all alone, no bed, (which broke our hearts as he was our family now).

I brought it home, set it on the open end of our L-shaped couch, where Buddy always laid (because of a rookie move I made, placing him there in the first days he was in our home, before he knew his boundaries); he hopped right in.  Problem was, he didn’t want to leave and he didn’t want the bed to leave the couch, ever!  We were stuck with that bed (not pretty either or frankly, even meant for permanent use), sitting on our couch, for over a year.  Ginger had her “raft” and now Buddy had his “dinghy” (very appropriate in a Gilligan sort of sense).  It was his and his alone.  Ginger let him have it and he held on as if it were bringing him to shore, no matter how long the journey.

PS_Bud in dinghy

The “dinghy” was finally replaced by “sheep” one Christmas, who is large and apparently a pretty cozy friend (plus much more chic on the Italian couch).  Still, Buddy had no bed.  No real bed of his own, that is.  We paraded many new beds into the house and set them on the floor next to “raft”; all were rejected and returned.

Sheep makes an obligatory visit outside.

Sheep makes an obligatory visit outside.

As for the “outdoor taco”, Buddy hopped off of it the second we put him on.   One summer, I am not sure which, maybe only the second Summer, Buddy began using “outdoor taco” when Ginger was sitting elsewhere on the deck, basking in the sun.  We had bought another outdoor bed for him, which Ginger took control of too.  When we saw Buddy laying on the “blue outdoor taco”, one sunny afternoon, our hearts melted from love.  He was so small on it that he looked lost in a pool of comfort.  “Buffy” was monogrammed above his head; it was then that we started calling him Budfy.  He fell in love with “outdoor taco”, so Ginger fell back in love with it too.

A long time coming!

A long time coming, Buddy finally wins a spot!

Ginger shared the new bed too...

Finally, in an attempt to retire “outdoor taco” for good, after many, m a n y years of excellent service, we ordered a new outdoor bed.  It was from LL Bean (excellent, long-lasting rough-and-tumble beds).  It was the same exact bed as “outdoor taco” except it was one size smaller and had a cuter outfit.  We planned to let Ginger and Buddy share the most recent outdoor bed with this one and retire “blue outdoor taco” to a needier home.  The new monogram for “orange taco” is “BuG” (Bud (ff) y  +  Ginger).

blue bed

That was last summer.  Since then, as Fall came around, then Winter, and currently into Spring, Buddy finally, now, has his bed.  There is no catchy, silly name attached (other than the rarely-used “orange taco” when clarity is needed); It just belongs to Budfy.  In it, he sits alongside his sister, in her “raft”.  Side-by-side (something we never thought we’d see to this extent).  When Ginger leaves her raft, he often jumps from his bed to hers, depending on his mood.  He hops from bed to bed, around the house and in the car.  He is never scared or shy and Ginger let’s him have his way.  It is this new orange bed though that he has claimed to be his own.  He has not only found his bed, he has found his happy place, his forever home.

This is not a recipe.  Because there are no recipes in my Happy Place, just good food + love.  I found some love, in these English muffins. I did not make these English muffins.  My lovely friend, Paula, hand-carried them to me from North Bethesda, Maryland, where some clever people at Summer House made them.

They blew my mind.

Wow.

Yes, really.

Wow!

Mind-blowing English muffins.

Really!  Take my word for it!?

I have no photos, of the muffins.  Because I (we) ate them (and it was one of those opportunities where the moment(s) didn’t need interrupted with fussing with a camera).

The first, just toasted, near midnight, slathered in butter and a little bit o’honey.

Next, as a bun for hamburgers (thanks Pete, for the tip).

This morning (er…afternoon), we brunched on a most exquisite breakfast sammy (AKA – sandwich).  It had procuitto, crisped to just the proper crisp.  It also had an egg, organic, farm-fresh (like, actually, really farm fresh…makes a difference, yes!).

The egg, fried.  Just.  Not too fried, but just fried.  There is a difference!

It also had cheese.  Beecher’s Flagship cheddar.  This doesn’t slice well so it was partly sliced and partly just chunked on.  Makes no difference in the yumminess factor.

Chunked on = thick, gooey cheese (yum!).

But, back to the muffin.  Oh my.

Paula, thank you!  Next visit…pleeeeese?

Happy place

our happy place!

 

 

It’s NOT complicated!(?)

15 Sunday Mar 2015

Posted by Stacey Bender in the kitchen

≈ 15 Comments

Tags

The perfect BLT, What to eat after tennis

half cut

I am standing behind the line, toes angled toward the net post, feet positioned inches apart with the left slightly forward of the right.  I take the ball in my left hand; small, yellow, fuzzy, and cup it with my fingers, as if we are making friends.  The racket is low to my side, gripped lightly with my right hand.  I lift my left hand, giving it an upward motion to toss the ball.  As the ball releases from my cupped fingers, the racket simultaneously glides back and swings up until my elbow is pointed straight back, upper arm parallel with the ground, hand so close to my head I look as if I might be scratching my ear.

PS_shoes

It is that moment, that defines the serve.  Has the ball gone high enough, straight enough into the air?  Are my eyes following the yellow ball of fuzz while my racket reaches toward it with the intention of sending it strategically over the net to the opposite court with great force?  Will my mind stay focused and shut out the noise of negativity in my head that stands in the way of the mechanics of all these motions?

Thwackk!!  My wrist snaps forward and the strings make contact.  The ball sails through the air toward my opponent, landing just inside the line.  It’s not complicated…or is it!?

PS_court

Tennis is like a BLT.  The ingredients are simple, but if you leave out one of the parts, it just doesn’t work.  Or, if you have all the parts, but don’t put them together properly, it doesn’t work out well.

I practiced that motion, my tennis serve, oh so many times today, that as I came home to make lunch, I realized, I needed a BLT.  I needed to assemble something perfect today, something I was so familiar with that I could “ace” it without giving it much thought.  S o m e d a y , I hope my tennis serve will be as easy as making a BLT, but for now, I think it is time to eat.

PS_full on

Bacon, Lettuce & Tomato (sandwich)

I can’t decide which of these pieces makes it my favorite.  Is it the cool tanginess of the tomato cutting through the salty bacon, the crispy crunch of the fresh lettuce between my teeth, or the creaminess of the mayonnaise stepping up, washing over and bringing the flavors together into a harmonious blend of sweet, salty, creamy and crispy tang?

There is something magical about the mixture of these simple ingredients, but the mixture must be correct; fussed enough, yet not over-fussed.  The bacon should be crisp, but not burnt.  Thin slices of quality bacon provide the perfect texture; uneven, limp-cooked slices should be avoided (on and off the court).

The tomatoes should be full of flavor and sliced to a 1/4 of an inch.  The lettuce need be crisp; good choices are Boston, Romaine or Bibb.  Sometimes I use Arugula because I like the bite of pepper it provides, and then again…sometimes I only have mixed greens.

Mayonnaise is an e s s e n t i a l .  It does not need to be homemade.  I use Wildwood Aioli which is readily available now in stores (refrigerator aisle) and is basically a good-quality mayonnaise.  I really think the sandwich should be renamed the BLTM (Bacon, Lettuce, Tomato and Mayonnaise sandwich), because without the mayonnaise, the trio will not properly mix.  In fact, I think it might just be the magical ingredient.  They call it mixed-doubles, not mixed-singles for a reason.

I don’t know where you stand on the bread thing, but I am of the camp that feels it must be toasted.  Not too much; just enough.  The right amount of crust will hold the juices in and give way perfectly, softening the bread without falling apart.  A thickish slice is best and something hearty like a como or batard is preferred.  I usually only eat whole wheat bread, but this is one place I like to make an exception…unless of course, I can’t (today it was Campagnolo, from Grand Central Bakery, because that is what I had).

Contrary to the order for which the sandwich is named (B, L, T), the bacon should not be first.  The tomato and the lettuce should make contact with the mayonnaise, with the bacon pillowed gently in-between.

There is no recipe required to make a BLT, just a few simple mechanics that should be followed:

1. Cook the bacon

I like to use 3 slices per sandwich.  I heat the oven to 400-degrees.  I set my slices on a tin, lined with foil and cook it for approximately 10 minutes, or until it has rendered the fat and turned a nice shade of brown.  I then set it aside on a paper towel until the rest of the fixings are ready.PS_bacon

2.  Toast the bread

I like to use a loaf from which I cut the slices myself, to a thickness of 3/4”.  Although I do love burnt toast, for this sandwich, the bread should be toasted lightly and look the color of a very-light golden brown.

3.  Slather both slices of bread with mayonnaise, on one side

4.  Slice a tomato into 1/4” slices and lay them out over one of the slices of bread

PS_TomatoIMG_1600

5.  Sprinkle, ever-so lightly, with sea salt

(This is optional)

6.  Lay three slices of bacon over the tomatoes

7.  Lay a few leaves of freshly-rinsed and dried lettuce on top of the bacon

8.  Top with the second slice of bread

9.  Push gently together

(This helps coax out the juices)

10.  Slice and SERVE…

…yes, you heard me – SERVE!!

THWACK!!!!

(15-love)

Happy discovery: #1

08 Sunday Mar 2015

Posted by Stacey Bender in Breakfast/Brunch, cooking basics

≈ 7 Comments

Tags

Brunch, pancakes, tapioca pancakes

 

PS_IMG_1375

PS_IMG_1370

Yesterday morning for brunch (a somewhat late brunch), we resorted to pancakes and bacon.  Not to say that we don’t like pancakes and bacon because we really do.  I say “resorted to” because once again, even after buying the obnoxiously large 24 pack of (organic) eggs, I found myself this Saturday morning, left with only one egg.  I didn’t even get around to thinking about brunch until much later than usual because Tom and I woke up, showered and each went to our computers to work with a mug of coffee in hand.

Next thing we knew, it was 2:00 pm and I was starving (not Tom, I think he might be part camel??). Lunch-like foods were not sounding that good to either of us; it was Saturday and we felt deprived of brunch!

So, knowing what I could do with one egg, I began to make pancake mix; only to discover that I was without dairy. I rarely have milk, unless it is buttermilk, but I had no plain yogurt or cottage cheese either.  I eyed a suspiciously empty jar of Wildwood aioli (our substitute for mayonnaise) and decided that adding water to the jar was a bad idea, for many reasons.  I quickly moved on, scanning the fridge one last time before giving up, when I spotted a possibility.

My eye had stopped at the tapioca pudding from Trader Joe’s (TJs).  I had choices here; I could just drive down to TJs and buy milk, but then I would also buy eggs… which would make me question what I had already decided to prepare.  Pancakes, because I only had one egg.  It was only minutes away though.  Yet I knew that I would not stop at buying milk; I would obviously buy eggs too (well, not obviously) and then it would snowball from there, arriving home an hour later with just as much time needed to put everything away.  Then I would begin making dinner instead. Okay, okay, tapioca!

I looked at the label and the first ingredient was milk; this was promising.  I decided that it had enough sugar to not need more and it was also flavored with vanilla; this might actually be good.  Turns out, it was!  Really good!  Happy discovery #1 – enjoy with a glass of prosecco!

Tapioca Pancakes

main image PS

INGREDIENTS

1 (not quite full, packed or fussed over) cup of whole wheat pastry flour
1/2 tsp kosher salt
1/2 tsp baking powder
1/4 tsp baking soda

1 TB butter, melted (I like to do this in a Pyrex measuring cup put in the microwave, because then I can just whisk in the egg and stir in the dairy without fussing too much).

1 egg – whisked into the butter
A glob (technical term, no?) of TJs tapioca pudding – I had about 1/4 of the package left so I estimate it was about 1/2 cup – whisked into the butter and egg.

Water – whatever is needed to bring the consistency to a good pancake batter (I probably added 1/4 cup)

SIDES and GARNISH

Strawberries, cleaned, hulled and quartered to go alongside
Maple syrup and butter for serving

Bacon –  2-3 slices for each, preferably thicker cut (we like apple-smoked from Whole Foods the best, but there are many good ones to choose from).

PREP

MIX all of the dry ingredients together in a medium mixing bowl.

WHISK TOGETHER the melted butter, egg and tapioca, adding just enough water to make it fluid.

PREHEAT THE OVEN to 400-degrees.

PLACE THE BACON, on a baking pan lined with foil.

COOK

HEAT A CAST IRON SKILLET over medium heat.  Lightly DRIZZLE with olive oil and spread evenly over the surface.

MEANWHILE, POP THE BACON into the oven for about 10 minutes.  Be sure to turn on the fan, and don’t forget that it is in there and pull it out when done.

DROP DOLLOPS OF BATTER onto the skillet and cook until it starts to bubble.  Flip and cook until cake-like and done.

SERVE

Pile the pancakes into a stack of three or so per plate.  Butter and drizzle with maple syrup.  Serve sliced strawberries and the bacon alongside.

PS_IMG_1376

Oopsie Daisy!

08 Sunday Mar 2015

Posted by Stacey Bender in the kitchen

≈ Leave a comment

Tags

technical difficulties

20140624-112741.jpg

I bleeped again!  Ignore this and go to this link for those that were welcomed with an empty link in their inbox.  Sorry!

Arriba!!!

01 Sunday Mar 2015

Posted by Stacey Bender in Ginger + Buddy, the kitchen

≈ 10 Comments

Tags

acorn squash, fiesta Friday, food, Oaxacan kissed ribs, quinoa salad, vegetarian

PS_IMG_0710

It’s been a while since I’ve visited my friends at Fiesta Friday so I thought I would stop by the party and bring a little flavor of Mexico.  Since I have my little “jumping bean” and his sister, back (no pun intended) to feeling well after a tag-team bout of bad backs and slipped discs, I feel like there is reason to celebrate.

Couples acupuncture session with Dr. Rice

Couples acupuncture session with Dr. Rice

Yes, yes, I know it is Sunday but as you might be aware, I am self-proclaimed to be notoriously late; sometimes, it is better late than never.  These ribs are some of the best I have had (Mr. Fitz, you should appreciate that) but this is really about the quinoa salad because so many are vegetarians at this little Fiesta.

My sister-in-law, Irma is from Oaxaca, Mexico and her Mom makes the best mole sauce that I have ever tasted.  I’m hoping she (Irma) will bring me some when she returns from her visit (hint, hint), but until then, I have found a really good product that I do recommend.  I am not one to like bottled sauces since I am big on making my own, but every now and again, I do find one that is well worth it’s weight in gold.  This one was a “must-try” since it is, in fact, “Smoked Oaxacan Mole Sauce” from a company called Bunches & Bunches.  It is no “Mama Elowina Cardona’s” sauce but it will definitely, always have a place on my shelf (and in my food).  Yum, yummy, yum!

Spicy quinoa & pozole salad in an acorn squash bowl, served with a side of Oaxacan-kissed ribs

The sum of the parts can all be prepared far in advance, making this perfect for entertaining; just the kind of thing I love!  Making one cup uncooked quinoa will yield more than you will need if feeding only two feet and eight paws; the rest can be used as a do-ahead for weekday lunches (bonus!).

You can cook your own cacahuazintle (AKA pozole) or use canned.  Again, you won’t need the whole lot but now you can use the leftover pozole to make a fabulous (true) pozole stew, (Irma, when will it be ready?, I’m/we’re coming over!).  If we ask really loud, perhaps she will share her process?

The avocado should be added carefully to only the amount of salad you will be serving.  Leftovers should be saved without avocado (if possible) and added at the time you will be eating them (otherwise they will turn slightly brown; no real big deal).

The squash is not added to the salad but rather scooped up bit by bit as you are eating out of it’s natural bowl.  The sweetness of the squash is a welcome partner to the spiciness of the mole sauce.  Tom even proclaimed it to be delicious and he is not a particular fan of squash (or quinoa).

INGREDIENTS (for 2 servings, easily multiplied)

1 acorn squash
1/4 cup cooked, drained cacahuazintle (AKA pozole,)
3/4 cup cooked quinoa
2 TB lime juice
1/2 tsp sea salt
1/2 roasted red pepper, diced
1 green onion, diced
1 TB Bunches & Bunches, Smoked Oaxacan Mole sauce (or another delicious mole)
1/4 cup cilantro, chopped
1/2 avocado, 1/4″ diced

Oaxacan-kissed Ribs (recipe to follow)

PREPARE

Cut the squash in half, lengthwise, and scoop out the seeds (I save these to cook like a pumpkin’s).

Cook the squash, wrapped in foil, for approximately 45 minutes in a 350-degree oven, or until soft.  Set aside.

IMG_0695

In a bowl, mix the cacahuazintle (AKA pozole) with the lime juice and sea salt.  Let sit for 10 minutes then add the rest of the ingredients.  Stir and season to taste.  That’s it, simple huh?

SERVE

Divide the salad between the cooked halves of the squash.  Garnish with some whole cilantro and serve alongside the ribs, if you wish (Tom insists you wish).

Squash, similar to sweet potatoes, is very healthy for the canine connoisseur.  It goes without say that I scoop some of the squash meat out for Buddy & Ginger which they eat mixed with some of the plain, cooked quinoa.  Bon appe-pup!

Oaxacan-kissed ribs

INGREDIENTS

1 slab baby back pork ribs (I go for quality over quantity and favor small over large)
Sea salt and pepper to season (I roast sea salt, pepper and coriander for my own “seasoning”; ground with my molcajete or in my Blendtec)
Juice of one lime
Enough mole sauce to evenly coat the ribs (approximately 1/4 cup) (as mentioned, I used Bunches & Bunches “Smoked Oaxacan Mole Sauce”)

PREPARE

Wash and pat dry the ribs.

Season evenly and then squeeze over the lime juice.

Line a sheet rack with foil and place the ribs on the rack.

Brush evenly with the mole sauce.

Add a 1/2 cup water to the bottom of the sheet rack (for moisture) and cover well with foil.

Cook at 375-degrees for 2-3 hours or until tender and succulent.  I like to check in on them every half hour or so just to see how they are coming along.  Baste with a little more sauce if they seem receptive.

When tender and succulent, uncover and cook 10 minutes further.

Let rest a few minutes before cutting between individual bones and serving.

These can be cooked in advance and reheated, uncovered, or grilled.

Muy Bien!

Irma, por favor, tráenos salsa de mole de tu madre y más “botella de coca cola”. Te queremos y enviar mis mejores deseos para la salud de su hermana y su familia!

Irma,Buddy sueños de ustedes

Irma, Buddy sueños de ustedes

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