Foodie Tuesday: The Journey of a Thousand Meals begins with a Single Spoonful

It is my intention to have a far, far happier thousandth day than that poor Anne Boleyn apparently did, and since my thousandth post occurs on this, a Tuesday, I will enhance my happiness by thinking and writing about food. It’s such a reliable way to fill myself with good cheer, filling myself with good food, that—well, you all know by now that I can’t resist thinking and writing about it here at least once a week as well.

Am I insatiable? Perhaps. I am certainly mad for good food and drink. I’m kind of crazy for messing about with cookery trickery myself, and most certainly that feeds (both literally and metaphorically) my cravings. And you know that I’m happy to indulge at every turn in talking and/or writing about food and drink, making photos and artworks about them, and dreaming up ever more new ways to get ever more treats into my hands, my glass, my spoon and my stomach. That’s how I operate.

Naturally, the right thing to do in celebration of a thousand-day-versary would be to make some party treats. I have company coming over shortly, so I thought I really ought to make those dinner and lunch engagements into occasions for those goodies. Any excuse will do. The excuse of friends’ visits? Irresistible.

Dinner first, with a couple of friends on Monday. Starter: an appetizer of crackers topped with a nice Dutch gouda or brie, or spread with some homemade brandied beef pate and a little bit of fig jam. Roast beef, a nice chuck shoulder roast cooked simply sous vide with butter, salt and pepper, as the centerpiece. Mashed potatoes sauced with a bit of beurre rouge and pan juices. Tiny peas with mint butter. Sweet corn with crispy bacon. Some quick beet pickles. Chocolate mousse with apricot coulis spiked with homemade orange liqueur and topped with chopped dark chocolate bits for dessert.photoLunch on Thursday with another couple. Mint-apple-honeydew cooler to drink. Shrimp toasts as a starter: butter-fried slices of chewy French bread with spicy lime avocado spread and tiny sweet shrimp on top. Pasta with smoked salmon and langoustines in lemon cream for the entrée. Carrots and celery in cooked in white wine with snippets of dill. Ginger coleslaw with Bosc pears and toasted sliced almonds. Fresh strawberries and cardamom shortbread with salted caramel icing for the big finish.

I always hope that everyone lunching or dining with me will enjoy everything I’m feeding them, but I have to admit that it’s kind of a big deal that I like it all, too! How else will I get fat and sassy in my old age? I may be ahead of the curve on the Sassy part, but I’m still hoping to be somewhat moderate or at least slow about the fattening-up part. Not that you could tell by my eating meals like this whenever I can get my gnashers on ’em. But here we are and I haven’t ballooned out of existence quite yet, so no doubt I shall continue my food adoration for at the very least another thousand days. Or whatever…come back and ask me later; I’m heading to the kitchen. Recipes will undoubtedly follow….photo

Foodie Tuesday: Ruminations

Chew on this: vegetables, especially raw vegetables, make for great relief from the heavier stuff in a meal. I’m not fond of some vegetables raw, and I know I’m far from alone in this, but most of the ones that are mild, sweet and/or snappingly crunchy are a pleasure and a refreshment in mid-meal. Their textural and flavorful contrast with the rest of the dishes are a delectable addition to the repast, and the big bonus is, of course, that many vegetables are, gasp!, actually pretty good for me.

Add some fruit and you have yet more opportunities for variety and full, fanciful flavors, a slew of great, vibrant colors, freshness and coolness, more vitamins and other such great stuff. Whatever you do, it doesn’t have to be complicated; in fact, it’s often best to leave things uncomplicated. Just enjoy the simple foods. Chomp, chomp. Yummy.

Here are a couple of suggestions, in case you should be looking for some such lively refreshment to add to your meal. You’re welcome.photoCarrot-Apple Slaw

Shred together raw carrots and an equal amount of sweet apples like a Honeycrisp, Gala, Braeburn or Fuji. Mince up some candied ginger and candied mandarin peel. Dress the mix with lemon juice and honey. Toss in a goodly sprinkle each of brown mustard seeds and black sesame seeds. Since I served this with an Indian dinner, I suppose the sesame seeds could well have been ‘black cumin’ or ‘onion seeds’–those Nigella sativa seeds often used as seasoning in delicious Indian foods. But golly, the sesame seeds were just fine and dandy. A snippet or two of fresh cilantro or mint might be a great addition as well. Aw, you already know that there are endless options, don’t you.photoWhere’s Waldorf? Salad

I’ve always liked the celery-apple combination in good old Waldorf Salad. So why not a version with celery root, I ask you. Since celeriac is a little bit of a tough vegetable, I think the traditional Waldorf presentation would be a bit like an apple salad with small chunks of wood in it. So when I made this salad I shredded the peeled celeriac. Then it seemed like I was headed in a slaw-like direction (anybody sense a theme in my salads?), so I left the peel on the apple I added to this one, too. Besides, being shredded as well, the crisp Granny Smith apple brought some nice bright color. I kept this one monochromatic but went for good juicy flavors, using the juice and zest of half a lime, lots of honey, a little pinch of salt, and a dollop of mayonnaise. For a slightly more Waldorf-like touch but nice brighter color, instead of raisins I’d add (and might, with the second day’s batch of the salad) diced dried apricots. Celery leaf is a logical garnish, but lacking that, I used simple flat-leaf parsley for its similar look and strong, snappy taste.photo

Foodie Tuesday: In Small Doses

Another lunch, another assortment of dishes. I’m not much on trying to unravel what magical single dish or small group of dishes will satisfy every person at the table when I’m serving them lunch, so as always, when I had a few friends over a few days ago, I opted for my usual ‘safe’ approach of a larger number of smaller dishes. As I so rarely use actual recipes, I do tend to make up a menu in the form of simple notes, lists of ingredients, combinations, that sort of thing. Here we go. Imaginary eating is sometimes half the fun!

For the occasion, a bunch of my friends became the LADIES WHO LUNCH.
*‘Virgitarian’ Green Punch
* 1 small honeydew, cubed
* 1 cup finely sliced celery
* 1/2 apple
*1 whole cucumber
* 1 cup water
* 1 bunch of fresh mint
* Juice of 1 small lemon, 1 lime
* 3 cups Stirrings Simple Mojito mix

photo    * Quinoa with browned butter and myzithra
   * Cornichons, Membrillo and fried shallots

photo    * Tomato Apricot Jam as ‘relish’
* 1/2 cup grape tomatoes
* 1/2 cup dried apricots
* 1/4 cup Cabernet
* 2-3 T Balsamic vinegar
* 2-3 T honey
photo    * Beef & Rice Stuffed Portobellos
* 2 large Portobello caps
* 1 cup broth-cooked rice
* 3/4 cup minced roasted beef
* 2 T cooked/thickened beef jus
* 1/2 cup whole milk yogurt
* 1 T sweet-hot or Dijon mustard
* 2 T sliced pimiento-stuffed green olives
* 1/4 cup finely grated Reggiano
*2 T (2 ‘butter pats’) sharp white cheddar
* (Optional: top with crumbled fried sage leaves)
photo    * Braised Kale in Tomato Sauce
* 1 bag (ca. 4-5 cups) of washed, cut kale
* 1/4 cup chopped celery
* 2 T butter
* couple of small pieces of Parmigiano-Reggiano rind
* 1-1/2 cups fire roasted tomatoes
* 1/2 cup orange or tangerine) juice
* Pinch of sugar
photo    * Mixed Potato Gratin
* 1 Russet and two sweet potatoes, scrubbed and thinly sliced
* EV olive oil
* Alder smoked salt
* Ground black pepper
* Sprigs of fresh rosemary
* 1 cup heavy cream
photo    * Marinated Green Beans & Radishes (serve hot or cold)
* 2 cups lightly steamed cut green beans
* 1 bunch of radishes, cleaned and sliced
*1/2 cup cider vinegar
*1/4 cup mild oil (I used canola)
* Sugar to taste
* 1 tsp ground mustard
*1 tsp dried dill
* 1 tsp brown mustard seeds
* Salt and pepper to taste
* Black sesame seeds for garnishphoto
 * Tangerine & Fresh Strawberry Frozen Mousse & TJ’s caramel-sea salt chocolate