Category Archives: Ginger + Buddy

There go the “clackers”

22 Tuesday Apr 2014

Posted by in Ginger + Buddy

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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.

20140422-134132.jpgBuddy: “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?

20140422-155647.jpgGinger: “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.

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Ginger: “Do you see what I see?”

20140422-135237.jpgBuddy: “Sure do…!”

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! !
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Don’t worry, their next course involved fish.

But…

20140422-200509.jpgOh, 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).

Please Remove Your Shoes

31 Monday Mar 2014

Posted by in From the journals, Ginger + Buddy, the kitchen

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20140331-195149.jpgCrispy halibut with raw beet, apple, cabbage slaw

When Buddy came to visit us with his Foster Mom, Michelle, three years ago, he walked right in as if he had always lived here. He came in the door, alongside Sophie (a shitzu who was also sadly looking for a home), said his proper hello then proceeded to make a beeline straight to the living room where he confidently climbed into Gingers “raft” (code name for her living room bed). Ginger, had no reaction. This was a strong indication that he may, in fact, be here to stay.

To give a little context to the significance of this move, I need to let you know that Ginger was not on board with our decision to provide her with a little brother. In fact, she had no idea that this was a real consideration. Ginger was ten years old at the time and had always been the center of attention. Ginger is far more interested in the people we meet than their dogs and through her actions around the other dogs, she was very clear about her desire to be an only child. Ginger is a little territorial. She also doesn’t like to share.

So when Buddy made himself at home in her very special bed, Tom and I both looked at each other with wide eyes and took a deep breath. Then… nothing happened. We were elated and at the same time, quite surprised.

Our next step, as Michelle suggested, was to take them for a walk together. Buddy plowed forward like a bull dog, hind feet propelling so fast I thought he might do a summersault. Ginger competitively tried to get ahead but they both ended up strolling together, side-by-side. They tromped through the wet grass at the park and sniffed everything along the way, including each other. It was still wet out from the rain and the mud coated their little paws making patterns on the sidewalk as they marched onward.

When we returned home, Tom took Buddy and I took Ginger, into our arms and carried them to the back door to wipe their feet with the paw towel. Michelle was puzzled by this and said, “Oh, they have to wipe their feet?”, as if this might break the deal.

We don’t have many rules in this house, but one that we make everyone abide by is, “please remove your shoes”. We even provide guest slippers in a bin next to our door, yet they rarely ever get worn. Most people don’t have a problem with this rule, but it is obvious that not all people have this one. Buddy doesn’t like the rule. He likes everything about living here but continues to try and wear his dirty shoes in the house. When I open the door from the backyard to let him in, he sheepishly looks up at me and hesitates when he sees the towel in my hand. I can see his eyes darting to and fro, looking for an alternate route. He usually takes two steps back and requires a little coaxing to come inside (screen door practically shutting closed and thwacking him on the butt).

I take his tiny paws, one at a time and gently brush the towel back and forth to remove the dirt then give a little squeeze to dry the moisture. The second I release his fourth paw, he catapults out of my hands as if he were a wind-up toy, heading toward the treat jar.

Balanced nutrition and healthy foods are a key to building a stronger body. The first time I took Buddy’s little paws in my hands, they were so thin and frail, I feared I would snap them in two. Just this morning, I couldn’t help but notice that his feet felt big and his legs felt sturdy. The little twigs that used to be in their place have grown strong and healthy and a diet rich in nutrients, devoid of chemicals and fillers have played a big part.

Needless to say, he did stay and even Ginger thinks he is kind of swell (although won’t admit it). So with a spring in their step and all shoes removed, Buddy and Ginger join us at the table for our family dinner, halibut tonight.

Crisp halibut over raw beet, apple, cabbage & blue cheese slaw with mint aioli
Serves 2 plus enough for two small pups

As usual, Buddy and Ginger get their fish cooked in foil, sans seasoning and they take their slaw undressed, minus onion. You can use any dense white fish, or even salmon, instead of halibut. I like using golden beets in the Springtime and red beets closer to Fall.

INGREDIENTS (for slaw)

2 cups shredded napa cabbage
2 small or 1 medium golden beet, cleaned & peeled
1/2 red apple, cored, sliced and julienned (squeeze lemon juice over to keep them from turning color)
2 green onions, sliced
Juice of 1/2 lemon
2 TB mint aioli (recipe to follow)
1 oz. good quality blue cheese, crumbled (I used Rogue Creamery Reserve)
Sea salt & freshly ground pepper to taste

PREPARE (the slaw)

Parboil the peeled beet. Slice the beet very thin (helps to use a mandolin). Set aside six slices for garnish.

Mix together the cabbage, beets and onion in a medium bowl. Squeeze in the lemon juice and sprinkle over a pinch or two of sea salt

Toss in the aioli and mix well. Add the blue cheese, carefully mixing it in.

Season to taste and let rest at room temperature as you cook the fish.

INGREDIENTS (for the mint aioli)

1 TB rice wine vinegar
1 TB lime juice
1/2 tsp Thai hot sauce
1/2 tsp sugar
Pinch of sea salt
1 TB chopped shallot
1 egg yolk
6 TB peanut oil
1 TB hazelnut oil
1/4 cup packed fresh mint

PREPARE

Process the the vinegar, lime juice, hot sauce, sugar, shallot and yolk in a food processor. Slowly add in the oil until emulsified. Add the fresh mint and process until smooth.

INGREDIENTS (for the fish)

3/4 – 1 lb fresh halibut fillet, skin removed and cut into 2 pieces
Sea salt and pepper to season
1/4 cup white whole wheat flour (or all purpose)
1/4 tsp smoked paprika
1 egg, lightly beaten (or spanked ever-so slightly)
1/2 cup panko

COOK (the fish)

I don’t typically measure out the flour or panko, so don’t get too hung up on the quantities listed above.

In addition to lightly seasoning the halibut with salt & pepper, I also lightly season the flour with the addition of smoked paprika.

Rinse and pat dry the fish (friendly-like). If you have a small dog(s), consider trimming the ends of the fish off to cook in foil for them (trust me, they will love you even more if that’s possible).

Dust the fish (no feathers necessary) with the seasoned flour then dip it into the egg letting the excess drip off. Press the fish into the panko on each side.

Heat a pan until hot and add enough oil to cover the bottom of the pan. Add the fish and let cook, undisturbed until it has formed a nice brown crust. Flip it over and cook through a few minutes more, depending on it’s thickness. If you like, you can transfer the pan to a 375 degree oven once it is flipped and continue cooking it in the oven.

TO SERVE

Put three beet slices down on each plate. Put a mound of slaw in the center and top with a fillet of halibut. Serve with a small bowl of aioli alongside. Alternately, you could drizzle some sauce on the plate before you put down the beets. A sprig of mint makes a nice garnish.

20140331-204953.jpgFriends without dirty shoes (on a clean-ish floor); paws washed for dinner.

“Pen” Pals

08 Saturday Mar 2014

Posted by in Ginger + Buddy, the kitchen

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20140308-102613.jpgWhite wine and sauerkraut braised beef short ribs

Driving in the other morning on our long, long, l o o o o o n g trek to take Buddy and Ginger for their scheduled “spa” day, Buddy sat in his little bed/car seat in the back seat, hoodie on, shaking. Ginger had her own bed/seat on the opposite side but was clearly un-phased.

20140308-105641.jpgBuddy

20140308-105958.jpgGinger

The rain was pelting down and almost washed us away during their regularly scheduled outdoor potty break before departure. Afterwards, Buddy took refuge in his “dingy” (the name given to his bed in our master bath/dressing area), perhaps building up courage before taking the “raft” for a spin (code name for Ginger’s beds, one located in the living room and one in our bedroom). Very comfy small beds with bolster sides for resting chins on or just snuggling in like a tortellini. Looking back at him now, he seems like he is trying to stand up on a surfboard, legs splayed, a little unsure but excited and hopeful.

Buddy has always been a shaker in the car, letting out little whines and whispers until he is finally allowed to come sit on my lap in the front seat. I prefer to keep him safely strapped in on his bed, but sometimes I give in and wrap him up in my arms. Tom got a different seat belt strap for those instances but today it must have been in the other car. Fortunately, he stopped shaking and was quiet for the bulk of the journey. I was not sure if he had figured out where we were headed but even though it used to be a place of great resistance, I recently noticed the two of them are a little more agreeable to these sessions.

20140308-110319.jpgOn their way to see Victoria

I have been taking Ginger to the same groomers since she was born and Buffy went to them for 10 of her sixteen years before that. This has been a longtime relationship that when I stop to consider the enormity of how long I have trusted them, and only them, it is impressive indeed. Especially considering we live nowhere near the shop, just in the same region. I haven’t even had my groomer half as long as that (although he is a keeper too).

The day Buddy joined Ginger for his first appointment, he had been through a lot and was still getting his bearings on how to adjust to our scheduled life. Needless to say, Ginger, who had been an only child, did not help him with this adjustment; instead she asserted her feminine wilds (sic) on more than one occasion. Perhaps that was the reason for his hesitation (skepticism) in hanging out too closely with her. So when I picked them up that evening, I was surprised to see that they had been sharing the same pen all day. Victoria collected them as nonchalantly as if they were the best of friends. Little had she known that just that morning, Ginger had growled…no, snarled, with teeth, at Buddy just for trying to eat his own food.

As a (non-imposed) rule, during the day, Ginger hangs out in one room while Buddy claims another. We like to think it is to protect each half of our little home. They tend to sleep on opposite sides of the bed, and if given a choice, they would never have to share the same couch; this is what they’d like us to think. The truth is, over the three years they have been together now, a bond has definitely formed.

Where they used to pick opposite directions when let outside, they now stride out happily, side by side, bumping and jockeying for the best spot on the same part of the yard. When one of them cries out, whether for happiness or sad, the other comes running to join in the craziness or console. Most recently though, I have awaken, on more than one occasion, plastered with the fur of two pups sleepily snuggled together. So as we drove in that morning, I couldn’t help but recall that today they would be “pen” pals which means they can unabashedly share each others warmth, comfort and friendship without practicing how to be aloof.

20140308-104414.jpgThe next day they climbed into the front seat together while I was in the grocery store. Hairdo by Victoria at Looking Good, Ballard, Washington. She’s the best and they are looking good!

Sauerkraut and white wine braised beef short ribs

We usually go out to dinner in Ballard after the pups have their spa day since there are so many good places to eat and we live on quite the opposite end of town (or rather, another town entirely). This time, however, due to rain and schedules, we went home and ate leftover beef ribs instead. It was not a hardship, I assure you. These ribs are meltingly tender and take on a distinctive flavor from the cabbage; the combination is rather addictive, to me. I meant to add about 1/4 cream to the cooker during the second heating but was out. It wasn’t really necessary but I stirred in the sour cream as an afterthought at the end. The idea for this preparation came from Doris Cappadona, my brother’s Mother-in-law. About, what seems like a decade ago, she described throwing sauerkraut, Riesling, grapes and cream into a pot with beef and slow cooking it until tender. I always thought it had sounded delicious so with my leftover sweet and sour cabbage, I decided to give it a try. I used Chardonnay rather than Riesling and no grapes. This is probably a completely different dish than the one that she described but it is a keeper none the less.

INGREDIENTS (for the ribs)

2 lbs boneless beef short ribs (about 4 large)
Salt and pepper to season (I use my “seasoning” that I make with roasted salt, pepper and coriander)
A slight dusting of flour for the ribs
Olive (or canola) oil for browning
1/2 bottle white wine
1 cup thickly sliced crimini mushrooms
1 cup sliced leek (1 medium)
1/2 cup diced onions
2 cloves chopped garlic
3 medium yellow potatoes cut into quarters
2 large carrots cut in half lengthwise
1 cup sauerkraut (or homemade sweet and sour red cabbage as I used since I had some leftover from a previous meal – recipe to follow)
1 TB apple cider vinegar
2 TB sour cream

COOK (the ribs)

Rinse and pat dry the beef; season and dust with flour.

In a large sauté pan, brown on both sides in olive or canola oil. Remove from pan and set aside.

Deglaze the pan with a good hit of white wine, scraping up the burnt/brown bits. Pour this over the beef.

Wipe the pan clean and in a little more oil, sauté the mushrooms, leeks, onion and garlic for about 10 minutes until slightly softened. Add in the cider vinegar and cook to combine.

Transfer the contents of the pan to the bowl of a pressure cooker (I use an electric cooker). Add in the potatoes and sauerkraut (or cabbage) and top with the beef then the rest of the wine.

Close the pot and turn to high heat set on 10 minutes. When the lid is released, add the full carrots and turn set the time for 6 minutes more. When the lid releases, stir in the sour cream.

SERVE

In hot, shallow bowls, dish a little mushroom and potato (that will be coated in a lovely, melted cabbage and onion sauce) into each bowl, add a sliver or two of carrot and dust over some grated pecorino Romano. Garnish with an soft herb such as basil or sorrel.

All said, dinner to the table in an hour or less with possible leftovers for a wayward night out.

INGREDIENTS (for the cabbage)

Olive oil for sautéing
1 medium-sized red onion – peeled and sliced, slices cut in half
1 head (approx 2 lbs) sliced red cabbage, core removed
1/2 cup apple cider vinegar
1 cup red wine
1 TB (approx) sugar
1 1/2 tsp (approx) salt
2 TB butter

COOK (the cabbage)

Heat a low-sided Dutch oven and add olive oil, just enough to coat the pan, 1 TB or so. When it is hot enough to move freely when tilting the pan, add the onion and cabbage. Stir a few minutes to soften the vegetables then add the vinegar and wine, then sprinkle with sugar and salt. Bring to a simmer, add dots of butter scattered on top then cover and transfer to a preheated 300 degree oven. Cook for approximately 1 hour. Check in now-and-again to stir. When the cabbage begins to be meltingly tender, remove the lid and cook until the liquid has all evaporated. It won’t hurt to cook longer than needed so err on the side of more is better to get a succulent result.

20140308-173301.jpgenjoy for multiple days

Simple Salmon (fit for a Princess)

26 Sunday Jan 2014

Posted by in Ginger + Buddy, the kitchen

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By Ginger

Mom is a really good cook but I bet you already guessed that by the way she gushes on about food every week. She is often in the kitchen which is why I like spending time in there. I’m not actually in the kitchen so much as at the edge of the kitchen. I have a special spot that I sit atop; a little orange carpet square. There are a few reasons for this. I am less likely to get stepped on (like Buddy does), I am less likely to piss Mom off and thus am more often fed treats. I also have a better vantage point from there than I would if I were just under foot all the time (being under foot some of the time does have benefits though, when strategically timed).

20140126-163843.jpgPlus I have something soft under my tush instead of that darn wood floor, but that’s another story

Sometimes, I don’t even bother getting off the back of the couch, my perch as it were. It is not because I’m lazy but rather because I like to see how often I can get Mom to come over to the couch to feed me. She is very hospitable and it makes me feel special when she goes out of her way to cross the room for my discerning opinion (I like to feel special, and doted upon, don’t you?). I figured out long ago that she likes to feed us and we don’t even have to exert much energy to get her to do so. There is a particular pillow in the corner of the couch that I have, over many years, molded to my form perfectly. It gets fluffed all the time but I keep putting it back to the way I like. From there, I have established my seniority over Buddy and am also able to survey my domaine, inside and out. I like to think of it as my throne. My pal from across the street calls me Princess, so I must be royalty. Then again, he is always in awe that I get to eat better salmon than he does. It suits.

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Some nights we spend less time in the kitchen than most. On the simple nights, Mom is tired. She starts out more slowly and I come down off the back of the couch to cuddle next to her. She instinctively begins rubbing my back and I repay her by putting my head on her lap and letting out a deep, full-chested, straight from the diaphragm sigh. This lets her know that I am completely relaxed and content. I like doing that because I can hear her smile and feel her body release some of it’s tension.

There has been a lot of energy in the kitchen lately which does come and go in spurts. The house has been very aromatic and heavy with meat (which I have happily helped eat). Recently though the odor from the oven became so intense that I felt like taking myself out for a brisk walk. They won’t let me go by myself – I have been known to do that and cause great distress. Instead, Daddy asks to go with and if I just stand there, he just leaves the back door open a bit to let me breathe in some fresh air.

20140126-161837.jpg I think he likes it too. (P.S. This is what I do with my tail when something isn’t right.)

Perhaps the oven needs cleaned because it smells burnt. I saw Mom take a charred piece of foil from way in the back. She burnt the top of her hand again as she reached in to retrieve it thinking that would make the smell go away. The burnt essence is still present though when the oven gets turned on high. Humans have such a poor sense of smell and somehow this dangerous odor has alluded them. It is up to me to act unusual and pretend that I am going to run away so that they understand that the oven needs cleaned. With this type of charade, I am helping to keep us all safe.

Thursday was one of those simple nights. The kitchen remained quiet until late into the evening. I guess that makes sense since they didn’t come home until just after seven, even though Buddy and I were waiting patiently by the end of the couch, starring at the door every time we saw headlights flash by. I knew I would like dinner that night when they walked in the door. I could see a small, neatly wrapped package in Mom’s hand that I knew came from the fish market. I could also smell salmon. I am particularity fond of salmon. It is what I request every year on my birthday just like Mom used to request lamb for hers.

It wasn’t my birthday but I got salmon that night and more time in Mom’s lap than on my little orange square. Buddy and I always get our salmon wrapped in foil and cooked for 5 minutes in the oven which leaves it tender and moist. Mom puts seasoning on hers and Daddy’s and cooks it in the metal pan that gets really hot from the flames underneath. Scary. I could lick butter off the floor when it pops out of the pan but she doesn’t like that so I let Buddy get in trouble instead. The only thing that got heated was the fish. The rest were raw sliced veggie’s which I only got a few bites of because they were the type that Daddy thinks makes me poot. The purple stuff is good (I like veggies that are crunchy) but that white stuff, while crunchy, was weird, so I spit it out and let Buddy think I was giving him a treat.

Here’s what Mommy and Daddy had…

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SALMON OVER SHAVED CELERY ROOT AND CABBAGE

INGREDIENTS for two humans (and two small pups)

(Mommy helped with most of this because I just care about the outcome; I edited tho ‘cuz I’m funnier)

1/2 small head red (or napa) cabbage, shaved thinly
1/2 small celery root, peeled of skin and shaved thinly, with shavings cut into strips
Juice of 1/2 a lemon (she prefers Meyer)
Small pinch sea salt and 4-5 grinds fresh black peppercorns
Quick drizzle of olive oil (1 tsp)

3/4 to 1 lb fresh (Alaskan) king salmon fillet – skin removed (‘cuz it can be fishy, not in a good way)
Sea salt and fresh pepper to taste
Pinch of natural sugar

Olive oil to cook with
Small pat of butter (I like butter)

Lemon wedges (Meyer again)

This is more of a process than a recipe. Winter salmon is smaller than summer salmon but don’t let that fool you, it is super tasty!

FOR THE VEG

Put the cabbage and those celery root shavings (I’m not so crazy about personally) in a bowl and squeeze in the lemon juice, toss in the seasonings and drizzle in the olive oil. Rub it all together and let it sit by itself until the salmon is cooked.

FOR THE SALMON

Always pat out the water from the fish (Mom says this makes it turn brown which she and especially Daddy think is good).

Using your paws er, fingers, take a pinch of salt out of the salt drawer (I can’t reach) and sprinkle it over the fish. Mom moves her thumb back and forth as she waves her hand up and down the length of the fish.

Next, grind some black flakes from the steel tube that makes noise as it grinds. Sprinkle the sweet sugar over just like the salt, only less. Mom says you won’t taste the sugar but that it also helps make it browny. One of her friends told her she was weird to do this but then told her it tasted good. I like mine better plain but I never turn down bites from their plate when they offer.

Put the metal pan over the flame and then add some oil. Right before the fish goes on top of the oil, throw in a pad of butter (if it starts to bubble and smoke, turn down the flame and make sure the noisy, sucky thing is on overhead). Add the salmon and let it sit still, untouched, which is tricky. You should hover over it though (like Mom does). Sometimes I begin to bark randomly; she starts talking back so I keep barking. It’s kind of fun. Buddy starts pacing back and forth, licking the floor. Mom never seems too amused.

After the salmon has sat for a few minutes without moving, Mom says it is brown so she turns it over. A minute later she takes the pan off the heat and moves the fish to a flat tin plate (that she uses for little pizza too), puts it into the oven (which must be about 375 degrees based on the smell). A few minutes later, it is pulled out of the oven and the fish is put over a mound of the veggie’s that have been divided onto each plate. Put a lemon wedge on top so that it can be squeezed over with as much or as little of the tart juice that you want.

While their dinner cooks, ours is cooling. We get to eat first so we can help with their plates. This is my kind of dinner, more lap time, less begging, plus two meals.

20140126-161625.jpgPatient and loyal wins the game.

Thank you for reading my story. I can use my words better than Buddy but he is right about one thing (if little else) typing is hard. That’s why I have my super secret assistant Miss Prissybones help me out. Don’t tell Mom

Ginger snaps

09 Thursday Jan 2014

Posted by in Ginger + Buddy

≈ 2 Comments

Lawd have mercy, it has been a week. People comin’, people goin’, Buddy all actin’ a fool: What’s goin’ on? What’s goin’ on? Honey child, whyn’t you run along and practice yo’ typing and leave the serious business to the adult folk? Kid don’t stop talkin’ so much, he’ll get his tongue sunburned. Mmm mmm mmm. It. Has. Been. A. Week. Sometimes you just need a treat. Listen up, y’all:

Cream
1-1/2 cups shortening
2 cups brown sugar
Blend in
2 eggs
1/2 cup molasses
Add
4-1/2 cups flour
4 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
2 tsp ginger
1 tsp cloves

Roll dough between your impeccably clean paws, forming ~1″ balls. Dip in granulated sugar. Gently flatten. Bake at 350° for 8-9 minutes. Cool on a wire rack until set.

Mmm mmm mmm. Sweet. Spicy. Chewy. Sorta like Yours Truly.

xoxo
Ginger

One step less

10 Sunday Nov 2013

Posted by in Ginger + Buddy, the kitchen

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Buddy barks, walks to the kitchen and expects me to follow, each time he turns to retrieve me, he makes it one step less, back to the kitchen, before repeating. Tonight we have braised lamb shanks heating in the oven but it could have been seaweed, okay, not seaweed but surely something of lesser interest because he isn’t in a discerning state right now.

He is convinced he is hungry (all in his head) and notes I am taking a break. Actually he, more likely, suspects he has missed our dinner altogether, perhaps in between naps. Why else would I be so relaxed away from my post in the kitchen? It doesn’t matter that they have been sufficiently fed (both with raw bison, dry duck & potato kibble, not to mention the cruet bowl typical at happy hour).

They have been outside twice, sniffing, rummaging and doing their business in the yard. Two minutes ago they were angelically settled in on the couch as if they had already brushed their teeth and slipped into their footsies to watch a little show before bed. Stan Getz was serenading us from the HiFi as Tom and I caught a moment of pause; we were not quite ready to eat. Apparently too much time had lapsed between courses for Buddy though because nanoseconds after I had had this thought of angels, I heard the lil’ devil bark.

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Buddy has made it a new habit to use his voice in trying to get me to obey. It used to begin silently with Buddy at my feet, a tilt of his head, one ear cockeyed and eyes begging me to follow. Next came the sound of his toe nails scurrying to his bowl. Then back to my feet. A small squeak would escape in case I hadn’t noticed him as he ran back to the kitchen. When I don’t make a move, he returns, short stubby legs wobble beneath him as he musters the loudest plea he can make, then retreats once again. Tonight, he skipped to the end and went from sleeping to barking without all the foreplay but each time he retreats, he makes it one step less to the kitchen, as if in disbelief that I sit unmoving to appease him. Yet, I do always appease him, in the end.

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VERMOUTH BRAISED LAMB SHANK – alongside melted fennel, carrots and polenta

Growing up, lamb was my all time favorite thing which, I guess, is a little odd for a kid who was not a particularly good eater. Every year I look forward to Whole Foods bringing in Icelandic lamb; it is quite lean and has a clean, delicate flavor. I usually buy it every week until it is no longer available. For those that don’t like lamb, you should give this stuff a try and you might just be surprised to find that you like it after all. Do try to buy grass fed; If using a fattier lamb shank, you might need to de-fat the liquid that becomes the sauce.

INGREDIENTS

LAMB

Lamb shanks – 1 per person – this recipe will handle between 2-4. With a big enough pot and slight alterations to quantities, you could certainly do up to 8.
Sea salt and fresh ground pepper for seasoning
Dijon mustard – 1 tsp per shank
Flour for dredging
2 TB olive oil
1/2 cup vermouth to deglaze pan

1 sweet or yellow onion, sliced and cut in half – approximately 1 1/2 cups
1 cup diced carrots
A few fennel fronds and ends, trimmings from the fennel that will cook alongside the lamb
4 cloves garlic, chopped – you can certainly use more or less; I like to use more rather than less
1 jalapeño – cut in half, seeds and stem removed, course chopped
1 TB olive oil for sautéing

1 lemon cut in half
2 tomatoes (preferably from the vine) cut in half
1 – 1 1/2 cups white vermouth
1/2 – 1 cup veal, beef, lamb or chicken stock

VEGETABLES

Whole carrots – (2 or 3 per person), cut in half lengthwise
Fennel bulb – (1 per two people) trimmed of stems and frond, cored, cut in half lengthwise
sweet onions – (1 per person), skin removed, cut in half

POLENTA

1/2 cup corn meal (I use whole grain un-processed but any will work)
1 1/2 cups water or stock
2 tsp kosher salt
1 peeled garlic clove, peeled and slightly crushed
A pinch of sugar (if it is handy and you remember)
Cheese, shredded – approximately 1/4 cup (or as much as you like to bring the taste to your liking, cheddar is good in polenta but today I used crumbled goat cheese)

PREP

Season the lamb with salt and pepper. I actually use a meat seasoning that I make myself by roasting black pepper corns, coriander seeds and Malden sea salt and grinding them with a mortar & pestle. Rub the seasoning into the meat and then rub over the Dijon, massaging it in as you go.

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Heat a large, shallow Dutch oven over medium heat then add the oil, heating until it glides freely over the bottom of the pan. Dredge the lamb in flour and brown on all sides. It is important to let the lamb brown, undisturbed until it releases itself from the pan without tugging; this will be several minutes so be patient and make yourself useful doing other prep or relax with a glass of wine as you watch over it until it is ready to be turned. Repeat until all sides are brown.

Deglaze the pan with the vermouth. I really like this part. The liquid hits the pan with a large burst of noise and sets off an exciting puff of steam that makes my heart skip a beat thinking the pan will explode, yet before I can even finish this thought, it tames itself and threatens to disappear. You must work quickly to scrape the bits from the bottom of the pan, then transfer it to a plate, juices, bits and all.

Wipe the pan clean and repeat with the heat and the oil. Add the chopped onion, carrot, fennel fronds/stem, garlic and jalapeño. Work this around the pan over a medium low heat for about 10 minutes until the vegetables become somewhat tender.

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Squeeze in the juice from the lemon and add the rind into the pan. Toss in the tomatoes then pour over the vermouth and stock. Bring this to a simmer then put the lamb on top, pouring over any juices that pooled under the lamb.

Now you have a few choices: add the carrots fennel and onion halves now (which I am inclined to do), or wait until near the end of cooking time. Either way, you can remove them when they are cooked to the consistency you most prefer.

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I like to pull my carrots out before they become so soft that they can be mashed. I like leaving the onions and fennel in almost to the end so they are really meltingly soft, but I do pull them out after a few hours so they don’t melt into the liquid but rather still retain enough structure to hold themselves up on the plate. Sometimes I like to keep my fennel on the crisp-tender side. In this case 1/2 hour in the oven is all that is needed then a little time on it’s face in a pan of butter to caramelize the top; for purposes of today though, soft and silky.

COOK

I know, you are already cooking but up to this point I consider it still prepping because that was the do ahead part. Top the dutch oven with a lid and transfer it to a 300 degree oven. Keep your eye on the lamb; every now and again peek under the lid. You can baste the meat with the liquid or poke it around a bit.

Three hours (+/ -) it should be meltingly tender, so if your poking around reveals that this time table is on track, consider adding the fennel, carrots and onions 2 hours into it (if you didn’t do it up front). This will give you enough time to have them cook nicely but not melt away.

Remove the lid for the last hour so that the meat develops a nice color. Just keep your eye on it once in a while so you don’t lose all the liquid; add a little water, stock or vermouth if needed.

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Remove the pan from the oven and separate out the large vegetables and the lamb on a plate or shallow bowl. Put the cooking liquid (with chunks of diced vegetable) through a chinois (or use a strainer or food mill). Really press to squeeze all the flavor from the solids. This will be your sauce.

If making this the day before you plan to eat it, wait on the above step. Let the contents of the pan cool to room temperature instead, cover and store it in the fridge. If any fat has congealed on the top when you retrieve it the next day, scrape it with a spoon and discard. Put the whole pan in a 350 degree oven and let heat through, approximately a 1/2 hour. Now continue with the step above.

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TO MAKE THE POLENTA add all but the cornmeal and cheese to a saucepan. Bring to a simmer over medium heat and slowly whisk in the cornmeal in a steady stream. Once all the cornmeal is in the pan, use a stir spoon to stir it continuously until it thickens and pulls away from the side of the pan, usually 5-7 minutes. Stir in the cheese and season if needed.

I often make the polenta up to an hour before I am ready to serve just so I get it out of the way. I put it in my warming drawer but sitting over a double boiler works too, as does a reheat in the microwave; but with this option, a little added water is required.

PLATE

In warm pasta bowls, put down a spoon of polenta and place the lamb shank slightly askew. Tuck in the fennel and onion, a few carrots and spoon over a little sauce.

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And don’t forget to “throw a dog a bone” – carefully and with supervision.

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