Soup to go with the Corn Bread

The other night I made the "White Bean & Escarole Soup" (I substituted spinach for the escarole) from Mollie Katzen's "The Enchanted Broccoli Forest" cookbook. It was good, but a little bland for my taste. This evening I was inspired! I cut up an Applegate Farms Chicken & Turkey Andouille sausage, browned it in a little olive oil, and added it to a bowl of the hot soup. With the corn bread - holy smokes - what a yummy meal!

Southern Style Corn Bread

I followed the recipe from "The Best Recipe," using the butter & a little vegetable oil option instead of the traditional bacon grease. I love it when I find a recipe that's gluten free in its original state!

The View From My Weekend Post

Looking up . . .

up . . .

down a little . . .

And at the floor . . .

I helped Ananda at her booth at Craft Boston this weekend. The show was held at the Boston Center for the Arts in the Cyclorama, a stylish, historic, remarkable building in Boston's South End. It was a lovely event in an amazing building, in a gorgeous neighborhood. Oh . . . and the company? It was really good! :-)

Fruitcake Bars - with thanks (once again) to David Lebovitz

Here's my gluten free version of David Lebovitz's Fruitcake Bars, also known as "Friendship Bars." No disgusting, neon green and yellow candied fruit here - just honest to goodness dates, apricots and nuts. All I did to make it gluten free was switch the 6 T of all purpose flour for 2 T each of tapioca, sorghum and sweet rice (mochi) flour. Whilst baking , it filled the house with the most divine fragrance. And they're delicious too! Click the link above for David's recipe.

'Tis the Season . . .

You may recall that last year I went a little wild cutting paper snowflakes.
Well . . .

. . . this year I made even more! I couldn't resist filling my huge living room window with them. Each flake is attached to the glass with a few tiny bits of scotch tape.

This is how it looks inside, in the morning light . . .

. . . and from outside at the same time.

It was a little scary getting up to the top row of window panes - it's a good 12 feet up from the floor, at least. Click here for Camilla Engman's Snowflake Tutorial at Studio Violet if you'd like to make your own. Welcome Winter!

Roasted!

BUTTERNUT SQUASH, YUKON GOLD POTATOES, ONION, GARLIC (LOTS), ROSEMARY, SALT, BLACK PEPPER, AND HOT PEPPER FLAKES, ALL TOSSED IN OLIVE OIL . . .

ROASTED AT 425F FOR 30 MINUTES, TURNED OVER ONCE HALFWAY THROUGH. WOW! DELICIOUS! THE GARLIC IS SO SWEET AND CHEWY, A PERFECT COMPLIMENT TO THE SALTY POTATOES AND ROSEMARY. YUM.

The Day After Thanksgiving in Manhattan

S. AND I HAD A LOVELY THANKSGIVING FEAST WITH FRIENDS IN THE CITY. BEFORE HEADING HOME ON FRIDAY WE STOPPED IN CHELSEA TO SEE WHAT WAS SHOWING IN THE GALLERIES. I WAS EXCITED TO SEE THE DAVID HOCKNEY PAINTINGS AT PACE WILDENSTEIN ON 25TH ST. IF I HAD KNOWN THE SHOW CONTINUED AT THEIR UPTOWN GALLERY I WOULD'VE RUN RIGHT UP THERE TO SEE IT. BOTH PARTS OF THE SHOW CLOSE ON CHRISTMAS EVE, SO VISIT IT SOON IF YOU CAN!
HERE IS A LINK TO A VERY GOOD ARTICLE IN THE NY TIMES ABOUT HOCKNEY'S LATEST WORK IN ENGLAND. THERE'S A FUN MOVIE CLIP AND AUDIO SLIDE SHOW ATTACHED TO THE ARTICLE. HERE IS A LINK TO JAMES KALM'S SURREPTITIOUS VIDEO OF THE 25TH STREET GALLERY SHOW. SKIP AHEAD TO THE 4:00 MINUTE MARK (SKIP THE BORING BOOK SIGNING) TO SEE THE HOCKNEY SHOW.
AND LAST BUT NOT LEAST, HERE'S A LINK TO DAVID HOCKNEY'S WEBSITE, WHICH LOOKS LIKE HOURS OF FUN.

The Best Cranberry Sauce Tool

THIS TIME OF YEAR IT'S REALLY NICE TO HAVE AN OLD FASHIONED FOOD MILL. I USED TO HAVE A FOLEY MODEL - IT REALLY TOOK SOME STENGTH AND DOWNWARD PRESSURE TO MAKE IT WORK. MY FORMER SPOUSE HAS THAT ONE NOW, WHICH IS FINE BECAUSE HE'S GOT THE STRENGTH TO OPERATE IT! THIS LITTLE MODEL IS INEXPENSIVE (AROUND $25) AND WORKS LIKE A DREAM. I BOUGHT MINE AT DIFFERENT DRUMMERS KITCHEN IN NORTHAMPTON, WHERE THEY HAD FANCY VERSIONS FOR OVER $100! IT MAKES QUICK WORK OF APPLE AND CRANBERRY SAUCES, AND I'M SURE WOULD MAKE A MEAN MASHED POTATO. IT COMES WITH THREE DIFFERENT SIZED DISKS, DEPENDING ON WHAT YOU'RE REMOVING FROM THE SAUCE (FRUIT OR VEGGIE SKINS, SEEDS, ETC.). I WAS HESITANT AT FIRST ABOUT THE PLASTIC, BUT IT DOESN'T ABSORB COLOR OR SMELL FROM THE FOOD. EASY TO USE AND EASY TO CLEAN. IT'S THE RSVP INTERNATIONAL VEG-3 ROTARY FOOD MILL.

Potato Soup, Since 1972

I RECEIVED THIS VEGETARIAN COOKBOOK EARTH, WATER, FIRE, AIR: COOKBOOK FOR THE NEW AGE by BARBARA FRIEDLANDER AS A GIFT IN 1972. I PULLED IT OUT LAST NIGHT TO MAKE THE BEST POTATO SOUP - A FAMILY FAVORITE FOR 37 YEARS. (EEEK . . . I'M REALLY DATING MYSELF!) THE BOOK IS FULL OF HOMEY, SIMPLE RECIPES, AND AT THE TOP OF EACH RIGHT-HAND PAGE THERE IS A RECOMMENDATION FOR MUSIC, OR A BOOK. A FEW OF THE RECOMMENDATIONS: ALL AND EVERYTHING BY G.I. GURDJIEFF, KNOTS BY R.D. LAING, AND BEETHOVEN'S NINTH SYMPHONY.

Wantastiquet Walk II

THERE'S THE MIGHTY CONNECTICUT RIVER - LOOKING RATHER TAME FROM THIS VIEW. I LOVE THE WAY THIS RIVERSIDE FOREST LOOKS - THERE'S NO UNDERGROWTH. IS IT BECAUSE THE RIVER FLOODS THERE IN SPRING?

A TORRENT RUSHING TO THE RIVER . . .


THE SWIRLING POOL WHERE THE WATERS SLOW A BIT, BEFORE HEADING FURTHER DOWN THE EMBANKMENT AND OFF TOWARD THE ATLANTIC OCEAN.

Walk Along the River at Wantastiquet

EVERYTHING WAS WET FROM SATURDAY'S RAIN - THE MUTED AUTUMN COLORS WERE POPPING! THE PATH FOLLOWS THE BANK OF THE CONNECTICUT RIVER, BUT IT IS HIGH UP ON AN EMBANKMENT. THE STREAMS WERE TORRENTS, FLOWING DOWN THE MOUNTAINSIDE, THROUGH CULVERTS UNDERNEATH OUR PATH, AND ON TO THE GREAT CONNECTICUT RIVER.

Variations on a Theme

OK, THIS IS MY SECOND CHICKEN & POTATOES POST IN RECENT HISTORY. I CAN'T HELP IT - IT'S WHAT HAPPENS TO ME IN THE FALL! :-) BUT THIS VARIATION ON THE THEME WAS PARTICULARLY SUCCESSFUL, MEANING DELICIOUS. I MODIFIED A RECIPE THAT CAME FROM MY FRIEND D.'S GRANDMA FOR PORK LOIN ROASTED WITH PRUNES & BOURBON. I MADE IT WITH CHICKEN BREASTS, PRUNES & TEQUILA INSTEAD - TO VERY GOOD EFFECT. THE POTATOES ARE YUKON GOLDS, MASHED ROUGHLY WITH OLIVE OIL, FRESH PARSLEY AND SALT & PEPPER. IF YOU'D LIKE THE RECIPE FOR THE CHICKEN, JUST LET ME KNOW. (I put the recipe in the comments section. Click on 'comments' below.)

Is it a Frittata? A Quiche?

IT'S JUST ANOTHER VERSION OF THOSE DISHES I GUESS. I'VE BECOME RATHER CAVALIER ABOUT FOLLOWING THE RECIPE WHICH I ROUGHLY DOUBLED FOR THIS DISH. (YOU CAN FIND THE RECIPE IN THE COMMENTS SECTION OF THIS OLDER POST). I'M BOTHERING TO POST ABOUT THIS DISH AGAIN BECAUSE I HAPPILY FREED MYSELF FROM THE PIE PLATES, DOUBLED THE RECIPE, ADDED 2 ANDOUILLE SAUSAGES TO THE SAUTE, AND GENERALLY DID WHATEVER I FELT LIKE DOING, AND THE RESULT WAS LOVELY. IN THIS 8"x8" PYREX BAKING DISH, I ENDED UP WITH SIX SERVINGS. WITH A GREEN SALAD, IT GOT ME THROUGH MOST OF MY LUNCHES & A DINNER THIS WEEK. SO PLEASE, FEEL FREE TO DO WHATEVER YOU LIKE WITH THIS RECIPE TOO - AND LET ME KNOW HOW YOUR FRITTATA . . . UM QUICHE . . . WHATEVER IT IS . . . TURNS OUT!

Highly Recommended!

I FINISHED READING THIS BOOK LATE LAST NIGHT. I CAN'T SAY ENOUGH GOOD THINGS ABOUT IT. MICHAEL POLLAN IS BRILLIANT. THE RESEARCH IS THOROUGH, AND THE WRITING IS ENGAGING AND ENTERTAINING. IF YOU READ THIS BOOK, AND I HOPE YOU DO, YOU WILL NEVER LOOK AT FOOD SYSTEMS - AND THE FOOD ON YOUR PLATE - THE SAME WAY AGAIN. POLLAN HAS ALSO WRITTEN AN EDITED VERSION FOR KIDS. NOW I'M ON TO HIS NEXT BOOK: IN DEFENSE OF FOOD.

Recent Walk II

ALSO TAKEN A FEW WEEKS AGO: THE ASTERS AND OAKS ARE A FEW OF THE LAST HOLDOUTS TO SHOW THEIR AUTUMN MAGIC.

Recent Walk I

MOST OF THE LEAVES HAVE FALLEN NOW. THESE IMAGES ARE FROM A WALK S. & I TOOK A FEW WEEKS AGO. IN NEW ENGLAND THE LANDSCAPE CHANGES ARE SO DRAMATIC IN LATE FALL.

Migration

I THINK THEY'RE STARLINGS . . . ON THEIR WAY TO WARMER CLIMES.

Yogurt Update

YOU MAY RECALL MY PREVIOUS POST ABOUT MAKING GREEK YOGURT AT HOME. I MADE REGULAR OLD YOGURT, THEN STRAINED IT THROUGH A PAPER TOWEL LINED STRAINER. I RECENTLY RECEIVED THIS NIFTY LITTLE ITEM AS A GIFT, AND I'M JUST THRILLED WITH THE RESULTS! IT'S THE 'CUISIPRO YOGURT CHEESE MAKER.' IT'S SUCH A SIMPLE DEVICE: A PLASTIC BOX WITH A TIGHT FITTING LID, WITH A SCREEN INSERT. YOU JUST SCOOP YOUR YOGURT INTO THE THE SCREEN, LEAVE IT IN THE FRIDGE TO STRAIN FOR AS LONG AS YOU LIKE AND THEN . . . VOILA! THICK, CREAMY YOGURT!

I'VE ALSO BEEN EXPERIMENTING WITH USING DIFFERENT KINDS OF MILK AND/OR CREAM. I GOT ON THE EXPERIMENTAL KICK AFTER THROWING 1/2 CUP OF LEFTOVER HEAVY CREAM INTO A 1/2 GALLON OF 2% MILK TO MAKE A BATCH. HOLY SMOKES - THAT WAS DELICIOUS! I TRIED 4% MILK WITH CREAM, SKIM MILK WITH CREAM, PLAIN 4% MILK. . . IN THE END, I THINK I LIKE THE PLAIN 2% MILK, STRAINED, THE BEST. THE OTHERS ARE SO YUMMY, BUT REALLY TOO RICH FOR EVERY DAY EATING. I FIND HOMEMADE YOGURT SO MUCH SWEETER AND DELICATE TASTING THAN STORE BOUGHT. I'VE BEEN USING WHOLE FOODS 365 PLAIN YOGURT FOR THE STARTER.

Homemade Granola, with thanks to David Lebovitz

Lately I've been following David Lebovitz on Facebook and Twitter, and reading his blog. He's a delightful American food writer, living in Paris. He recently posted a granola recipe that uses applesauce, or another fruit puree, as a substitute for a lot of the oil that usually goes into granola. Since going gluten free, I've wanted to make granola, using certified gluten free oats. So last night, I did.

I started by making the applesauce, using organic Braeburn apples, skins, seeds and all, roughly chopped, and tossed in a pot with a little water. I simmered them until they were very soft, and plopped them into my food mill. Yay for the food mill! It removed the seeds and skins with ease, and left me with a lovely, thick, unsweetened fruit puree.

Ooooh . . .

I didn't follow Mr. Lebovitz's recipe to the letter - I used what I had on hand: a few pepitas, some walnuts, lots of almonds and maple syrup instead of rice syrup. The applesauce-instead-of-lots-of-oil is genius - the resulting product is light and just sweet enough. I ate it this morning with extra apple sauce and homemade greek style yogurt. So good!

Julia's Coq Au Vin - Slightly Modified & Gluten Free

WHEN I WAS 12 YEARS OLD MY BEST FRIEND'S MOTHER TAUGHT ME HOW TO MAKE THIS DISH - STEP-BY-STEP - IN HER KITCHEN. SHE WROTE THE RECIPE DOWN, AND I BROUGHT IT HOME AND COOKED IT FOR MY FAMILY. I WAS SO PROUD! LIKE SO MANY RIGHT NOW, I'M RE-INSPIRED BY JULIA CHILD. S. AND I COOKED THIS UP ON SUNDAY AFTERNOON. ALL I HAD TO DO TO MAKE IT GLUTEN FREE WAS MAKE THE BEURRE MANIE TO THICKEN THE SAUCE WITH POTATO FLOUR INSTEAD OF WHEAT FLOUR. MY FAVORITE PART WAS THE FRIGHTENING IGNITION OF THE COGNAC!
(Thank you Janelle Branneky!)

My Nephew Is Getting Married

I'M REALLY LOOKING FORWARD TO IT! THE BRIDE WILL BE WEARING BLACK . . . AND THERE'S A GLUTEN FREE ENTREE!

Have You Ever Seen a Lotus Pond?

I NEVER HAD, UNTIL A FRIEND BROUGHT ME TO THIS POND ON POMEROY LANE IN SOUTH AMHERST. YOU MAY KNOW THE LOTUS AS A SYMBOL OF ENLIGHTENMENT. ITS ROOTS HOLDING FIRM IN THE MUCK AT THE POND'S BOTTOM, IT RISES ABOVE TO CREATE ITS GLORIOUS, TRANSCENDENT FLOWER. WITHOUT THE MUCK OF LIFE, WHERE WE MUST PLANT OUR FEET, WE CANNOT WAKE UP TO THE FRESH, ASTONISHING PRESENT MOMENT.

CAN YOU GRASP THE SIZE OF THIS BUD? IT'S BIGGER THAN MY FIST.

THE OPEN FLOWERS . . .

. . . ARE JUST HUGE . . . YOU HAVE TO SEE THEM TO BELIEVE IT!

WHEN THE PETALS FALL, THE YELLOW CENTER TURNS GREEN, AND THE SEEDS CONTAINED INSIDE DEVELOP FURTHER. (I CAN'T HELP THINKING THIS LOOKS LIKE THE MULTI-NOSTRIL NOSE OF SOME CRAZY ALIEN, GENTLY SNIFFING THE SUMMER AIR.)

AS THE POD DRIES, THE SEEDS MATURE. EVENTUALLY, THEY FALL INTO THE POND, SEEDING THE MUD FOR NEXT YEAR'S SHOW.