On The Verge of a New Year

GF Lemon & Rosemary Cookies (Blackbird Bakery)

2011 was pretty good to me.

The first episode of Spatula aired this year. Our transition into a  Gluten-Free house was a delightful challenge this year. I experienced Yosemite National Park for the first time. I wrote a lot of articles and did a lot of yoga. I've been lucky enough to share the year with some really awesome friends and family.  And, throughout the year, I've made some kick-ass food.

That makes me a pretty happy girl.

While walking Bleu Dog this afternoon, FD and I talked about our New Year's Resolutions. Of course, we discussed the little things that we want to accomplish in the new year and our life-long goals that we always revisit. And we shared the things we have overcome this year as well as those that we still need more time to resolve, or grow from, or experience--all those things we carry between every year. But, ultimately, I told FD, I'm not making any resolutions for New Year's; I'm going to resolve things as I go along this year. In other words, I'm going to go with the flow, be more open to seeing the present moment and thoughtfully reflecting and changing in that moment.

Lake Erie Walleye Fish Cheeks

If 2011 taught me anything, it was that change is possible all of time, and if we are open to seeing opportunities and taking chances, things can happen. Good things, bad things, different things, job things, personal things--things. It's these things that shape who we are. So why put all the pressure onto becoming someone I hope to be on one day of the year when I should be aware of myself everyday and resolving to be who I am in the moment and going from there?

That said, I have quite a bit great memories from 2011. From the special meals shared at Revolver with close friends or the most fantastic meal at Lolita with my in-law's to the unexpectedly perfect meals that just happened, from our Fish Fry in July to Fairy Dust, from my obsession with Nigel Slater to my new-found love for Chicken Pate with Basil and Cashews and from eating the most perfect burger to baking the most beautiful GF Christmas cookies, I have to say that no matter what every year I feel my palate gets stronger and my skill gets sharper.  My journey with food feels never-ending, and that is a beautiful realization today, the last day of 2011.

Since the semester has been over, I've either been in the kitchen--figuring out GF holiday baking--or spending time with family. Most people would think spending six-to-eight hours in the kitchen in one day is maddening, but more and more, for me, it's becoming a mediation. A place where I can challenge the mind and calm it at the same time. And because of the time I'm willing to commit to the kitchen, I found several awesome GF cookie recipes (all from Blackbird Bakery). And those those quick moments mean so much more too, such as sautéing Walleye fish cheeks quickly in butter, lemon, salt and pepper, as Michael Ruhlman recommended; these fast meals, in contrast to more time-consuming recipes, show me that every dish has its own possibilities, secrets, and sanity.

 I don't know what the new year will bring, but I hope there are even more aha! moments in my kitchen, many more great meals shared with dear friends and family, and a lot more moments of reflection and resolve.

The Chew Got It Right with Marrow-naise

I'll admit it. I'm addicted to The Chew. It all comes down to my love for Michael Symon. I totally have a foodie crush on him. The man is no Rob Pattinson, but when he cooks, he is wayyyyy hotter than Rob, hands-down. And better yet: he's Cleveland-proud, like me.

Seriously, I'm truly fascinated by the idea of The Chew, a daytime talk show that revolves around all things food--from fitness to recipes to politics to family connections and much, much more. The show is a true testimony of food's cultural, social, environmental, political, psychological, and sociological power. It's a truly brilliant idea. And while I'm still getting used to Clinton's quirkiness, I gained a lot of respect for him the day he took a stand against the Kardashian divorce (See Nov. 1st's Tweet or episode of The Chew.) But I find Mario and Michael to be wonderfully engaging hosts, and I'd love to see more of Carla's authentic, yogi self and Daphne's learning to love meat and trying new foods. All the hosts offer something important to their audience. I could go on, but I don't have the time right now, my loves.

What I need to address in the few minutes I do have between grading and conferencing is this: Michael Symon's Marrow-naise, homemade mayo with garlic, lemon juice, capers, parsley, and beef bone marrow. When I saw Michael make it last Monday, I drooled and swore I would make it on Saturday night as part of a special meal for FD.

Bearing in mind  Ruhlman's Twenty and the several suggested ways to home-make mayo, I chose my immersion blender with the whisk attachment. Usually when I make mayo in my stand-mixer, it breaks. Not this time. This time it held together and made the most luscious mayo. And the roasted bone marrow only elevated its richness and accentuated our strip steaks. Not to brag, but I think I've mastered the perfect sear and bake for my steaks that surpasses almost all restaurants, so I was extremely pleased when FD sliced into this perfectly cooked medium-rare steak, spread with marrow-naise, and sighed that glad-to-be-home-with-my-baby sigh. With a side of roasted sweet potatoes with dried kale and herbs and smashed brussels sprouts, we enjoyed a delightful Saturday night dinner. 

I have a feeling the only cook would have out-cooked me that night was Micheal Symon himself.

Pizza & PJ's

 After a long week of teaching, grading 125 essays, conferencing with students, taking the Volvo to the shop, spending a couple of hundred dollars to fix the Volvo, and dealing with a bunch of other crap, FD and I really needed a pizza and pj night-in.

Clearly, Bleu agreed.

Before our gluten-free days, we used to make killer pizzas on a homemade dough. But, presently, I've been disappointed with almost every pizza baking kit I've come across, and I just don't feel like working with several GF flours that don't rise and never seem to work out. We've started to relying heavily on frozen GF doughs, especially O'Doughs.

This Friday night our pizza journey began when we realized we only had one O'Dough's crust left. I ran to Walt Churchill's in Perrysburg to pick up another box or two, but they were sold out.

I considered making a GF pizza crust from scratch, but quite honestly, I wasn't in the mood for cooking, let alone experimenting with a new recipe.

So we had a GF frozen pizza crust competition between O'Dough's and Udi's, which we found deep in the deep freezer.

Udi's

Same ingredients. Two different crusts. Who would win?

Rather than following the Udi's baking instructions, we warmed up the crust for 5 minutes at 400. Then we put the toppings on and baked it for an additional eight minutes. Udi's crusts are easy to burn, so we watched it closely, especially because our oven is from hell. Literally, it runs 100 degrees hot. (Dear God, thank you for oven thermometers and please help our landlady find a new oven.)

The Udi's crust, while pipping hot, tasted like cardboard. But after letting it sit for a couple of minutes, it mellowed out and tasted like a crunchy cracker. And I am particularly proud of how beautiful the photograph the Udi's pizza turned out. (With my camera's user's manual, I'm teaching myself about photography and my camera.)

O'Doughs

The O'Doughs turned out wonderful as always. But strangely, Dan and I like the Udi's better. Its thin, crunchy crust was really flavorful. Whereas the O'Doughs had that GF-baked-good-after-taste in comparison.

I know I should be homemaking crusts, but really I need a break. And pizza is supposed to be a break from cooking, at least in my opinion. Maybe one of these days I'll make GF pizza dough from scratch. Until then, Udi's and O'Doughs are treating us just fine.

Ketchup: I Like It-----Finallyyyy!!!

Tonight:

Meatloaf with kale. And Umami Paste.

Mashed sweet potatoes with 1/2 and 1/2 infused with sage and roasted garlic.

Braised Greens in Hot Chili Peppers.

During dinner, I finally pledged to make myself a meatloaf sandwich--the first in my life--for lunch tomorrow and taste the heaven that is umami (aka I'll will eating my sandwich with a healthy amount of ketchup.)

Because of a few bad demonstrations during sex ed and a few grossly expired bottles I've had the pleasure of throwing out, ketchup always seemed like a waste of time to me.

But, tonight for the first time, I tried a little dab on my meatloaf, and my tastebuds immediately cheered!

It has a salivating factor. + A sweet disposition. + A little tartness. + A hint of vinegar.

= Full-on umami, one of my favorite flavor profiles.

Who knew?

Apparently, the champion of begging, Bleu Dog, the lab with the world's most accomplished palate, knew.

I'm happy to finally have realized the greatness--of ketchup--too.

Though I still can't fathom putting it on a burger...

Sunday Beef Stew

I admit.

I have a problem.

I'm a seasonal produce junkie.

I could very well end on Intervention, yelling at Candy that I wanted Jeff, pleading for one more LeCreuset dutch oven before the flight to Texas, and longingly staring out of a mini-van window at the sunset while thinking about the last time I roasted tomatoes or blanched a bunch a kale for the winter.

But by the time the leaves fall and trick-or-treaters carve their pumpkins, I'm done with lettuces, tomatoes, and summer squash, though.

Give me root vegetables and hearty stews, Honeycrisp apples and pears, and lots Butternut squash.

~

Candy: "'Being over tomatoes' isn't dealing with an addiction. What's next parsnips?"
Me: "Right????!!!??? Parsnips are sooooooooooo good. Just give me one more to chop for Jool's Favorite Stew, one of Jamie Oliver's favorite recipes. 
Candy: We can't do that, Amanda...


~


Due to poor planning on my behalf, I missed my sister-in-law's birthday celebration because I have five sections of papers--over 125 papers total--to grade over the weekend. Needless to say, I was depressed. To get out of the funk, I called my good friend and Spatula co-star Sarah for a pick-me-up. Per our style, she suggested a cooking afternoon after a morning of grading on Saturday. Perfect. Done.

We cooked and talked our hearts out. It felt good. It reminded me that breaks are important. That friends and family nourish us as much as food. That being a seasonal junkie is perfectly acceptable in some circles.

No wonder she's my cooking partner. We speak a language through food that says so much more. What a blessing.

~

It was cold today. And rainy. And dreary. And inside the house was the best place to be.

It was perfect.

First thing in the morning I graded. I pushed through all the syntax issues to finish in time for a little yoga and noontime tea. After lunch I started Jool's Favourite Beef Stew. I diced the butternut squash, cut the Niman Ranch chuck roast in one inch cubes and dusted it in GF flour, and scrubbed clean the taters-precious.

All the while listening to Taylor Swift, Eisley, Tori Amos, Liz Phair, Aimee Mann, and many other fine woman musicians.

I was in a zone, enveloped in the art of making something, centered in between complete knowledge and being completely mindless. What do you call it? Felt experience. I Found Flow. I Felt.

It's all the same.

But what wasn't the same was the beef stew. A recipe I have made countless times blossomed to life. Was it because I felt different? Was it because I finally figured out how to regulate my oven's temperature? Was it because I was making it for my love after a long fall weekend of outdoormanship?

No.

It was because I used carrots I harvest from a crop I planted this summer, I bought the potatoes and butternut squash for an awesome local farmer, and the sage came from my good friend Sarah.

Local is where it's at.

The only thing missing is local beef. Just wish I had more time to get to Luginbill Farms.

~

Candy: Really, would Jeff do a better job than me?
Me: Probably. He's mustache is compelling. A real deal breaker for getting help.
Candy: Will you go?
Me: It depends. Does Texas have local produce?
Candy: What if I tell you you'd be going to a place where there's a strong local foods movement? 
Me: Sign me up. 

Meal For One

When I sit down to a meal by myself, I always think of my Grandpa Prieur and Grandma Rita, both of whose spouses have passed and who often eat alone.

~

I've always been a loner. Back in my undergrad days I went to Country Kitchen in Ravenna, Ohio by myself at 3:00 a.m. I would order grilled cheese and hot tea. I would write until the sun peeked over the horizon through those commercial windows. I tipped well. The waitresses fought over me when I walked through the heavy glass doors.

~

Recently, my mum-in-law Sally told me a story about how her mom used to cook her dad his pork, eggs and toast in a mini cast iron pan. A meal for one.

The minute I logged in after talking with Sally I added a 5" Lodge cast iron skillet to my Amazon Wish List.

What a perfect little skillet for FD's GF Grilled Cheese.

Or for a meal for one.

~

My Grandma Rita is pushing 90, but everyday the woman makes three meals for herself.

Amen.

That's an amazing feat considering over 50,000,000 millon people eat fast food on a daily basis.

~

Tonight I cooked three boneless, skinless chicken breasts with a tomato and squash sauce, infamous ex-wife potatoes and roasted broccoli. Even though I made a meal for one, it was one that honored my food ethics and politics. I felt proud.

Most times when left my own devices, I order out.

I have an El Zarape addiction.

I often regret that decision.

~

What's funny is one of my all-time favorite people was supposed to join me for dinner tonight. But she bailed. I don't blame her. In fact, between you and me, I was happy. Bailing is under-rated. Sometimes we don't realize we will need that exact moment to be alone until that moment. Bailing is just the  ultimate self indulgence, with the best of intentions. All day I wanted to be alone. I love others, but also I just wanted to close the door, knowing it was just me--here--alone.

Just a moment to breathe out.

Just a moment to blare Tori Amos' _Boys for Pele_, to make an all girl music mix, and to sing higher and louder than usual, in celebration of finishing grading one of five sections of papers.

~

As a treat for tonight I saved the pumpkin cupcake Sarah Cohen gave me for "writing such a beautiful article about them." I like to snack while watching _Dateline_.

But what's compelling is I can't turn off my Girl-Grading-Weekend Mix. Lykke Li's "Possbillity reminds me I'm alone. And not alone.

Maybe I should've taken a picture of my meal, but I didn't. Quite frankly, I just unrolled an Orla Kiely floral-print placemat on top a wooden tv tray seconds before I placed the plate on top, sat down, and ate. I didn't think it was special. I was alone.

(My boys are gone for opening weekend. My hope: they will return with food for all of us. Food we earned. Food politics in action.)

~

I poured my last glass of wine as I turned on the bath's faucet. I have Nigel Slater's _Toast_ on the edge of the tub.

But I miss my boys.

They will be home soon. And by Sunday night my grading will be done.

In the meantime I have food to get me through the next four sections of papers.

Cooking for one is worth it.

Earth Week at Project: Project

In honor of Earth Week, my good friend and fierce blogger Lemon Cadet is hosting guest bloggers on her site and asking them to share their environmental do-good-ing from cloth diapers to Natural Home Essentials.

I'm really grateful that she asked me to contribute a post about food.

Please be sure to check out her blog this week (and forever and always)!

And do your own environmental do-good-ing this week (and forever and always)!

A British Kind of Day

Today began with Jamie Oliver's crumpets for breakfast.

For lunch JB's Sarnies Shoppe. (Thanks, Jen!)

And dinner: Jamie Oliver's Wild Mushroom & Venison Stroganoff for Two Lucky People.

And we were lucky. Totally.

Even though I used lime peel instead of lemon, whiskey instead of brandy, and dried parsley instead of fresh.

Our recipe doesn't look as good as Jamie's but it sure tasted stupid good.

Another keeper recipe in terms of game. Another notch for Jamie.

I sooooo can't wait for Jamie Oliver's Food Revolution on ABC.

wild mushroom and venison stroganoff for two lucky people

main courses | serves 2
This venison stroganoff is absolutely fantastic – of course, you can use more traditional beef fillet instead of venison, and any mushrooms you like, but there’s something about venison and wild mushrooms that works so well together. Have a go at this and you’ll know what I mean!

The whole point of this dish is that by the time you start cooking the meat, it will all come together quickly. The meat will be quite pink – cook it for longer if you want but it will go slightly tougher.

Cook the rice according to the packet instructions until it’s just undercooked and drain in a colander. Put the rice back in the pan, cover with tinfoil and leave to steam – this will give you incredibly light and fluffy rice.

Heat a large frying pan on a medium heat and pour in a glug of extra virgin olive oil. Add the onions and garlic and cook for about 10 minutes until softened and golden. Remove from the heat and spoon the onions and garlic out of the pan on to a plate. Keep to one side.

Season the meat well with salt, pepper and paprika. Rub and massage these flavourings into the meat. Place the frying pan back on a high heat and pour in some more olive oil. Add the mushrooms and fry for a few minutes until they start to brown. Then add the meat and fry for a minute or two before adding the parsley stalks (you can do this in two pans or in batches if your pan is not big enough) and the cooked onion and garlic. Toss and add the butter and brandy.

You don’t have to set light to the hot brandy, but flaming does give an interesting flavour so I always like to do this. Once the flames die down, or after a couple of minutes of simmering, stir in the lemon zest and all but 1 tablespoon of the crème fraîche and season to taste. Continue simmering for a few minutes. Any longer than this and the meat will toughen up – it doesn’t need long as it’s been cut up so small.

Serve your fluffy rice on one big plate and your stroganoff on another. Simply spoon the remaining crème fraîche over the stroganoff, then sprinkle over the sliced gherkins and parsley leaves. Eat at once!