Mother's Day Honey Cake with Orange Blossom Glaze

I am fortunate enough to have friends who have bee hives.  Their honey is succulent and to die for.  They gave my mother and I each a jar of prize golden honey for Mother's Day.  It tastes better than any I've ever had. Later in the year, the honey is darker due to the magnolias, something I never knew.  Honey bees have been subject to something called colony collapse disorder (CCD) since 2006 and that's a really big deal because so much of our agriculture relies on those little buzzer to pollinate our crops.  They've blamed everything from pesticides to microwaves but it does seem environmental stressors are the problem.  Anyway, I decided to use some of their fine product in a Honey Cake.  Honey Cakes are typically associated with Jewish holidays but this is Mother's Day, a universal celebration of those women who have loved us, nurtured us, forgiven us. My Mother's Day was sweetened immeasurably with the news that I will be a grandmother in November. What could be sweeter than a Mother's love.  Honey is a pretty close second.

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground clove
 3 large eggs
1 cup sugar
1 1/4 cups vegetable oil
1 cup pure honey
3/4 cup lukewarm coffee(brewed or instant in water)
1 1/2 tsp orange zest

Heat oven to 350 degrees with rack in middle.  Spray  a 10 inch tube pan with baking spay. Wisk together flour, baking powder and soda, salt and spices in a large bowl of an electic mixer.  Wisk eggs  in another large bowl and whisk in sugar, oil, honey, coffee until well conbined.  Using the paddle attachment, add 1/3 of the egg mixture until encorporated, add the next third  and mix, scraping down the sides as necessary. Add the last third and mix until smooth. Add the zest and mix until just incorporated.  Pour into tube pan and bake until springy to touch and tester comes out clean, 45-50 minutes.  Cool 20 minutes in pan on a cake rack before inverting onto cake rack to cool throughly.

Glaze; 1/2 cup confectionser sugar; 1 tsp honey; two tbls orange juice.  Mix throughly and drizzle over warm cake.
 

Did Somebody Just Yell, "Food Fight"?

"Eeehhew!" That was the expressed opinion  my four year old son gave of the meal on his plate.  His little brother was sitting adjacent in a high chair, dressed only in a diaper, eating finger food.   The toddler in the high chair, whose vocabulary, at that point, consisted of exactly six or so single syllables  suddenly raised himself up, sqinched up his little nose and lips and gave a loud and most expressive "eeehhew". It was his Gettysburg Address given from the high chair pulpit. Monkey see, monkey do; he grinned for approval from his older brother.  You would think, I was serving them maggots. They had just announced to me the culture of bad manners had invaded my family.  I cleverly told the 4 year old, if he "eeehhew'd" my food again, he could just prepare dinner the next night himself.  PB&J was served the next evening.  What was I thinking?   We lavished praise on his effort and demonstrated thankfulness for the meal.

I wasn't a big fan of my Mother's cooking (which may be why I started cooking pretty young), but if I'd "eeehhew'd" a meal, I'd have been a greasy spot on the sidewalk.  It simply was unacceptable behavior and I was made to understand, I would deeply offend whoever prepared, offered or hosted my meal if I criticized their offering. "Eat what is put before you and be thankful." That was all there was to it.

 At 12, I was put to the test. My school chum and I where passionate Beatle fans.  She lived within walking distance and we spent afternoons listening to those little 45's and swooning over the Fab Four.   I'd noticed things where different at her house.  It was a big family and her disabled father was unable to work. One day, they invited me to stay for dinner.  I'd heard jokes about Spam but never remotely considered the possibility that I'd ever find it on a plate in front of me.  All that training about table manners kicked in. I knew what to do as it dawned on me, this is what her family could afford and they are willing to share it with me.  I realized she was taking a risk inviting me to dinner and  might be embarrassed and I did not want her to feel badly.  That is the essence of good manners; consideration of the other fellow.  It really wasn't that bad; it's more the stigma.

Nothing illustrates my pet peeve better than the "reality" show with Hugh Hefner and his three live-in Playmates.  I found it channel surfing and am reluctant to admit it caught my attention, but not for the obvious reason.   Hugh and the trio where guests in an ultra luxurious private home in Aspen and being served a lavish, over-the-top meal.  It was all about excess, everything from lobster to lamb.  Now, I can't judge these women for how they make a living, but when one of them interrupted the meal with a  "eeehhew"  and asked for something "normal, like macaroni and cheese.  Does anybody really eat this stuff?", I was outraged.  The hostess (a former Hefner girlfriend) stayed cool and summoned the surprised chef who hastily retreated to whip up "normal" food for the centerfold.  She revealed way more about herself than any nude photo could.  I can forgive tacky and trashy, but insult and embarrass the hosts and chef, unforgivable.  I cringed at the faux pas but  that's probably what the producers had in mind.  Shock value.

I've listened to "I can't eat this because....."  of a variety of health restriction and dietary prejudices.   Well, you came to the wrong house if you're at mine.  I'm not going back in the kitchen and whip up something "normal" or change the menu because you're on Lipitor.  Eat or don't what's put before you and be thankful. Be thankful, that's the point.  The focus is wrong, if you can't eat what's put before you.

Are the days of "Good manners will take you a long way," over? 
I think, I just heard somebody just yelled, "Food Fight".

Spring Risotto

It's another one of those easy Sunday night dinners.  Warmer weather and Sunday afternoon golf. Dinner should be uncomplicated. Let's check what's left in the refrigerator after a busy week.  I like to use fresh herbs but they must be used pretty efficiently or they are wasted.  So some chives hanging around are looking like they're on the edge along with a enough asparagus spears and the freezer always has frozen peas.  Pantry has just the right amount of aborio risotto, and I always have parmesan cheese, shallot and chicken stock.  Voila, spring risotto. So with a glass of white wine in hand; some of it goes in the risotto, dinner is in the works.  It takes a little patience but what's the rush?
Always look in the refrig and the pantry and see what's on hand. You can come up with a pretty good dish with just a few things.  If your not well stocked, hmmm.  I'll write about what to keep on hand
next time.

1 tbls butter
1 tbls olive oil
1 tbls minced shallot
1/2 cup white wine
1 quart heated chicken stock(more if necessary)
1 cup aborio rice
2 cups asparagus, sliced into 1 inch pieces and steamed
1 cup frozen peas
2 tbls chopped chives
1/2 cup grated Parmesan cheese

Melt butter and oil over medium heat  in a heavy 10 inch skillet and add rice.  Stir constantly as rice starts to turn brown, about 2 minutes. Add the shallot and stir until translucent, about a minute.  Add  white wine and continue stirring until liquid is just absorbed. Begin adding chicken stock 4 oz. at a time (1 ladle) and stir until liquid is just barely absorbed, then add the next. Before adding the last of the stock add the steamed asparagus, peas and chives.  Season with salt and pepper, then add the grated Parmesan last.  Serve immediately.
A little cream at the end doesn't hurt in your cholesterol can handle it.

Our Daily Bread

Just when you think you've got it all together, things go to hell.  I had my life running like the proverbial " well oiled machine".  Every morning I made my "to do" list divided  by 5 tidy categories:

Family: pick up husband's laundry; send birthday card to niece; check on parents; bug children
Friends: make dinner plans for the weekend; RSVP to party
Finance: pay the bills
Home: have garage door repaired
Personal: hair cut

I think if I've got leftovers in the frig, my iphone, a credit card and clean underwear, I can handle anything.  You know the attack is coming, you just don't know when.  Then your world is inside out, upside down.
Something you do not want happens.  Try as you might, it's out of your control.

Suddenly, events and characters conspire to rob you of your sanity and the most mundane habits suddenly become difficult to accomplish.  Your personal space has been invaded by thieves like anxiety, stress and conflict, robbing you of normalcy.  Who are these nuts and how dare they disturb my tranquil  and orderly existence? They happen to be my elderly parents. I'm enttangled in a web I want no part of.  A routine trip to the grocery store becomes a panic attack.  It looks like a maze of jumbled items you can't recognize and you don't remember what you're there for.  Like an artist selecting his palate, I normally, like to grocery shop because I have a project in mind that leads to something good.  Recently, I have hardly been able to open a can of soup. Today, I was wandering around the isles like I'd never seen eggs and milk before, looking for something familiar and finally it jumped out at me. Bread flour.  I hadn't baked bread in months. My former orderly life is broken and invaded by weird and hostile people.  Could I do it? I feel like Hemingway's shell shocked character, Nick Adams's, returning from war, trying to fly fish. Baking is orderly and precise.

My sister-in-law gave me my first bread machine. She found it for $9 in a garage sale and I took to it like a duck to water.  Once that one died, I invested in a Yojiroushi. You might think it's cheating a bit but you can bake your own loaf without too much fuss.  There is  something therapeutic about kneading and the aroma of baking bread that evokes all sorts of goodness for the soul.  Just put the ingredients in and press the button.  The beauty of the machine is that it creates the perfect environment for the dough to rise.  I never could get it quite right on my own.  Once the dough is ready, I prefer to bake in a conventional oven.  It just comes out better.  A  browned loaf of bread is a thing of beauty.  Today, I'm grateful for time to make it.

Most machines come with their own directions but this recipe from Cook's Illustrated turns out a consistently perfect 1 1/2 lb loaf of wheat bread.

1 cup water
1 large egg
1 tbls butter
3 tbls honey
1 tsp. lemon juice
2 1/4 cups bread flour
3/4 cup whole wheat flour
1/4 cup dry powdered milk
1 1/2 tsp table salt
2 1/4 dry active yeast

Layer the ingredients in order and do not mix.  Make a small depression  or well in the dry ingredients and put the yeast in.  It must not touch the wet ingredients.  Then follow manufactures dough instructions.  While the dough rises preheat the oven to 350 in the last ten minutes. Turn the dough out on a lightly floured surface. With floured hands shape quickly into a loaf and transfer to a baking pan.  Bake 30 minutes at 350. Turn loaf out on a rack to cool.

The Mystery of Fish Tacos

Recently, on Sunday night, I've been trying to create the best fish taco formula.  I've studied and eaten several versions and considered numerous options.  Fish tacos seem like the perfect casual Sunday night "throw it together" simple, delicious meal.  I've found it surprisingly difficult to meet my own standards.  "Oh, come on!", I can hear you saying, but the truth is, the first time I made these, they where fried and the best thing.  I don't fry much but, boy, these where gooood.  It was informal, standing around in the kitchen with my son and husband, we talked and I fried and then, without thinking about it, I threw together a sauce and slaw in a soft taco shell. Really, really good but one of those unconscious cooking moments that confound you later; can't quite feel the love now.  Don't know how I did it, can't remember, but the grilled version has been my recent focus since it's a healthier option (but fried, ooh, la la). I think, I've got it now for the grilled, but you can tweek with avocado, tomato or mango,etc.  Apparently, it's a "live in the moment" recipe, so make it your own.

1 lb  white fish such as, cod,  halibut or mahi mahi

1/4 cup canola oil
juice of 1 lime
1/4 tsp cumin
1/2 tsp chili powder
1 tsp kosher salt
Mix the oil and seasonings and coat the fish, then refrigerate 1 hr. before grilling.

Coat the grill grate(charcoal or gas) with oil or nonstick spray (be careful with the spray over flame).Grill over medium heat on each side until the fish turns white, is firm and has nice grill marks.

For the Sauce:

1 cup mayonnaise
1 ancho chili chopped in adobo sauce
1 tbls chopped cilantro
juice of 1 lime

For the slaw

2 cups shredded cabbage
1 cup sliced green onion
1/2 cup chopped cilantro
1 ear  grilled roasted corn

Brush the ear of corn with canola oil, then season with salt and chili pepper.  Grill and turn every few minutes until lightly browned.  Cool, and cut kernels off with a knife into a medium bowl.  Add the shredded cabbage , sliced green onion and chopped cilantro, then toss.
Brush soft flour tortilla with oil, and grill until marks begin to brown, about 1 minute.  To assemble, layer flaked fish, slaw and sauce.  Fold and enjoy!

At Home in Provence-Well, Almost

We've just completed the renovation of our backyard, with new deck, patio, arbour, outdoor fireplace and landscaping.  It's now a lovely setting for dinner alfresco, transporting us to a villa in Provence or Tuscany, with the help of a great meal.  It's spring and the weather is delightful.  If it gets cool in the evening, we start a fire and it's magic, savoring the night with family and friends over simple fare. 

I happen to think eggs are the most useful edible there is.  Recently, I made a lovely frittata with pancetta, potatoes, chives and jack cheese.  The beauty of the frittata is, it takes so little effort and adapts to any vegetable or cheese you have around.  I topped it with a divine roasted tomato-basil sauce that makes anything better and accompanied the plate with olive oil brushed baguette slices spread with goat cheese and a simple salad. For the frittata:





3 tbls olive oil, divided
2 tbls butter
4 oz. diced pancetta
2 cups diced new potatoes
10 eggs beaten
2 egg whites, beaten with whole eggs
1/2 cup half 'n half
1 cap grated Monterey Jack cheese
1/3 cup chopped Chives
salt & pepper to taste

Heat 1 tbls olive oil in a 12 inch,  nonstick, slope sided skillet over medium low heat.  Add pancetta and cook stirring frequently until the fat begins to render.  Preheat the oven to 350 degrees and arrange a rack in the bottom third of the oven.
Adjust heat to keep fat from smoking. Cook for five minutes then add potatoes, stirring frequently so potatoes do not stick.  When they have begun to brown, after about 8-10 minutes, remove them and pancetta to a bowl for later. While skillet cools, combine the eggs half 'n half in a large bowl.  Whisk until combined, then add chives and cheese.  Clean the skillet thoroughly and add the remaining oil and butter and over medium low heat. Make sure the sides of the skillet are thoroughly coated with the butter and oil mixture.  Return the potatoes and pancetta to the skillet arranging  them in an even layer
in the bottom of the pan.  Pour the egg mixture over the potatoes and pancetta and let cook just until the edge starts to set. Run a spatula around the edge and let the egg run over the side.  Add any extra grated cheese you desire and put the skillet in the oven for about 8 minutes. It should just be brown and puffy on top and done in the middle. Test with a tooth pic. Serves 6.

Roasted Tomato Basil Sauce
(make ahead)

10 Roma tomatoes
1/2 cup basil leaves or a 1 oz. pkg, stems removed
1 small shallot diced
1/4 cup olive oil plus more for drizzling
1 tbls balsamic vinegar
salt and pepper

Preheat oven to 325 degrees and arrange a rack in the bottom third of the oven.

 Halve, seed and core tomatoes.  A mellon baller and small paring knife are good utensils for this. Arrange tomato halves, cupped up, on a baking sheet covered with parchment paper.  Distribute the diced shallot in the cupped tomato halves.  Sprinkle tomatoes with kosher salt and pepper, then drizzle liberally with olive oil. Roast tomatoes for 1 hour, rotate the baking sheet, then increase the oven temperature to 400. Roast 30 more minutes.  Remove from oven and let cool 10 minutes.  Carefully lift the parchment paper and slide the tomatoes and juices into a food processor.  Add basil.  While processing run 1/4 cup olive oil through feed tube (more if desired).  Add balsamic vinegar and adjust seasoning.  Process until just combined.  Serve warm or cold.

Last Dinner on the Titanic;The Tip of the Iceberg

There are only two First Class menus recovered from the Titanic for the night of April 14th. Ten courses and a total of twenty four items.  The menu reveals a sumptuous selection of fish, fowl, meat, vegetables and desserts not to mention a wine for each dish.  Just the tip of the iceberg; pun intended. This was the end of the Edwardian era permeated by overindulgence. Living large was in fashion and this enormous, luxurious, fantastic new ship was the stage to exercise wealth and pleasure. Indeed, all the staff and passengers of each class where well fed. Life deluxe is fascinating, isn't it, or is it morbid curiosity?
The 100th anniversary of the sinking of the Titanic is upon us and people are marking the occasion like the millennium. Fascination with this tragedy never ceases and renewed its vigor when the wreckage was found on July 1, 1985.  I suppose the interest with what someone ate before dying began with Christ's Last Supper.  How could anyone swallow so much as a single pea if they knew their death was immanent.  Well these people on the Titanic where clueless, having a jolly time on a floating palace. Eating, drinking and making merry; well, you know how the phrase ends. I guess it's the stark contrast between all that material life could offer and suddenly, Mother Nature crashes the party. Pride before destruction.
I thought I should, at least, cook something from the menu since it's such a hot topic.  It's not hard to find recipes, as a matter of fact, there is a whole book dedicated to this gastronomic finale,The Last Dinner of the Titanic, by Rick Archibald. There are dinners and costumed soirees across the globe this weekend where chefs are researching and recreating this epic final feast.   While, there was everything from oysters to squab on Titanic's First Class Menu, I settled on a single item; the Lamb with Mint Sauce. Lamb roasted on the grill marks the spring/Easter season and mint sauce is a the right balance to the meat's  rich, distinctive flavor.

Alas, I have no appetite for it.

Lamb marinade: 6-8 cloves garlic pressed; 4 tbls rosemary chopped; 1 cup olive oil. Combine ingredients in a zip lock bag then add  5-6 lb. boneless leg of lamb and refrigerate overnight. Turn meat over a few times to ensure even marinade. Remove from refrigerator 1 hour before grilling and sprinkle meat with 1 tbls salt and fresh ground pepper. Grill over hot coals (indirect method) until meat thermometer reaches 130 for medium rare. Rest meat for 15 mins before carving. Serve with mint sauce

Mint Sauce

1 cup plus 2 tbls chopped fresh mint
1/2 cup canned beef broth
1/3 cup minced shallot
6 tbls red wine vinegar
1/4 cup sugar
2 tbls cornstarch

In a heavy nonaluminum sauce pan combine all ingredients except corn starch and reserve the 2 tbls mint.
Simmer over medium heat until sugar is dissolved, about 2 minutes
Set aside to cool and let stand 2 hours.  Strain through a fine mesh strainer. Then wisk strained liquid slowly into the cornstarch. Simmer over low heat about 2 mins. until sauce is clear and starts to thicken.  Add the remaining mint leaves.  Makes about 1 cup.