efoodie

Creative ways to use Hummus

I've always liked hummus, but generally only ate it as a dip, either with pita pieces or raw vegetables. Then, several years ago I had a hummus revelation. My sister had come to visit me in Charlestown, MA, at my apartment in the Navy Yard. We stopped next door at the little sandwich shop at Flagship Wharf for a bite to eat. This place had the best grilled panini sandwiches. I was usually bad and had the grilled cheese, which featured quarter inch slabs of white cheddar that melted fabulously. That was one decadent sandwich, all crunchy and buttery on the outside and oozing goodness within. My sister, being much more practical and healthier eating than I, ordered one of their special grilled chicken sandwiches. It didn't seem overly exciting to me, after all, there was no cheese in that sandwich, and no mayo, just veggies and of all things, hummus. Did not appeal to me one bit. Until she took a bite and positively swooned, and insisted I try it. Reluctantly, I agreed with much skepticism. How good could a sandwich of chicken, roasted red peppers and hummus be? Well, let's just say I had serious sandwich envy after that bite. From then on, the grilled cheese was kicked to the curb, and hummus ruled my sandwich world.

     Since then, I've often duplicated this at home, using my trusty little George Foreman grill (which also doubles as my toaster). I'm not a fan of roasted red peppers on their own, their texture is a tad too slimy for my taste. But, hummus is now widely available with roasted red peppers mixed in, and that's perfect. A couple slices of good bread, sliced turkey or chicken, and a slather of red pepper hummus and you have a delicious sandwich....especially if you press it until it's perfectly toasted.

    My days of eating unlimited cheese are unfortunately over. So, just a few weeks ago, when making an omelet for breakfast, on a whim, I dropped a tablespoon or so of my new favorite hummus, the incredibly creamy Sabra brand, onto my omelet, folded it over and dove in. Who knew that hummus would make such a great filling for an omelet? You get the creamy mouthfeel of melted cheese and the flavor of good hummus, without all the fat. This has become a regular habit for me with omelets now.

     It's kind of fun to make your own hummus too, and super easy. If you keep cans of chick peas in the house, and some tahini, you'll always have the makings for a quick batch and it's a great thing to make when company comes. For some reason it impresses them, and it's fast and simple. The version I make is based on a recipe from one of my 'go to' cookbooks, Ina Garten's first book, The Barefoot Contessa cookbook. Other outrageous recipes from this book are her grilled lemon chicken, roast chicken with gravy, and the Brownies...they are dangerously good.

     Basic Hummus, adapted from The Barefoot Contessa cookbook.

2 cups canned chickpeas, reserve liquid, and rinse well

1 1/2 teaspoons salt

3 garlic cloves, minced

1/3 cup tahini (sesame paste)

3 tablespoons fresh sqeezed lemon juice (1 lemon)

2 tablespoons reserved chick pea liquid (or water)

2 tablespoons olive oil (not extra virgin, that taste will overpower)

Tabasco sauce to taste, a few dashes

Process all ingredients in a food processor until creamy. This will keep about a week in the fridge...if it lasts that long.

Adaptions I made were to cut the amount of lemon in half.....unless you specifically want lemon hummus, then use the full 2 lemons (6 tab worth). I usually like to add in whatever veggies I have on hand, like red peppers, or spinach/artichokes. Her recipe also doesn't call for olive oil, so you could omit, but I like the flavor and richness that a little bit adds. You can also play with the texture, if you like a more coarse hummus, process it less. These days I like it extra creamy, so I go a bit longer until it's nice and smooth.

Here's another great way to use hummus, as the base for a hot dip. This is a bit hit at parties, as you can pretend for a minute that it's healthy...that the hummus cancels out the corn chips you use to dip and the cheeses and sour cream that you stir in. It's very good stuff!

     Cheesy Artichoke, Feta, Hummus, dip

One of the girls in the office brought this in, and we all fell in love. It's delicious, quick, and easy as can be.

2 cups hummus ( I like to use roasted red pepper)

1 cup shredded cheddar cheese

1/2 cup sour cream

1 can artichoke hearts, in water, drained, and chopped

1/4 cup shredded carrots

1/2 cup feta cheese

Mix everything except the feta.  Sprinkle feta on top. Microwave for about two minutes or until feta starts to melt. Serve with tortilla, corn or pita chips.

Enjoy!

:) Pam

    

Cookout Chili with Bittersweet Chocolate

I've never been to so many cookouts in such a short period of time! I'm not complaining, as I do love a good cookout, but after 4 in 5 days, I am a little burnt out on grilled hamburgers and steaks (for at least another week). I had people over on the 4th and had a good amount of leftover burgers and steak and the last thing I felt like doing yesterday was eating either, but didn't want to let them go to waste. So, in a moment of desperate inspiration, I decided to make chili. Now chili is something that I made once, and it came out just awful, horrible, barely edible. So, I figured, this attempt couldn't be any worse.

What I didn't anticipate, was that it would be delicious! See I was a bit adventurous and incredibly lazy with this chili. I had a recipe from a women's magazine, but didn't have half the ingredients and lacked any energy or desire to go get them. Instead, I took a good look through my cabinets and took stock of what I did have and then got busy. What really intrigued me about this recipe was that it called for 1/3 of a cup of bittersweet chocolate chips. Chocoholic that I am, that sounded fabulous but at the same time a little scary considering it was going into a tomato and meat sauce.

Well, I didn't have any chocolate chips. But, I did have a container of high quality bittersweet cocoa, Valrhona I believe. So, I tossed in a heaping tablespoon of that. I was too scared to use a full 1/3 cup and figured maybe the powder was stronger anyway? I didn't have chili powder, so I just substitued Chinese 5 spice, figuring the cinnamon in that would go well with the chocolate and cumin.  The recipe called for a few cans of diced tomatoes w/jalapenos...I didn't have those on hand, but I did have a huge can of whole tomatoes in juice so used those and added a good helping of ground red pepper for spice. A bit of beer, a splash of red wine, a bunch of oregano and hint of sugar and it was time to let this concoction simmer away.

I let it rest overnight in the fridge and heated up a bowl for lunch, a bit nervously I admit as this really was a kitchen sink soup.....but it was amazing. Somehow it had a smoky flavor, maybe from the grilled meat, and the chocolate and spices gave it a mysterious exotic taste, but no spice was dominant, they all blended beautifully. I added a sprinkle of fresh cilantro and was pretty pleased with myself, I must admit!  I will definitely make this again, as it's a great way to use up grilled leftovers.

Cookout Chili

3/4 ground beef (this was 3 grilled burgers) chopped into half inch pieces

1/2 pound grilled steak, chopped into half inch pieces

1/2 medium sized onion ( I used Vidalia)

1 teaspoon crushed garlic (about 2 cloves fresh)

1/2 bottled beer (I used Sam Adams)

1 splash of red wine (maybe a quarter cup)I used a cheap shiraz

1 can of white beans (I used Italian canneloni, cuz it's all I had, any beans will do)

2 tab flour

2 tab light olive oil (or your favorite cooking oil)

2 tab tomato paste

1/2 tsp oregano

2 tsp ground cumin

1 heaping tablespoon of good quality Cocoa powder. I used Valrhona (from Whole foods)

1 tsp chinese five spice

1 tsp ground red pepper

2 tsp sugar

salt and pepper to taste

In large sauce pan over medium heat, add oil, and after it heats up add onion, stirring for a few minutes until it softens. Add chopped cooked beef to flour(add a sprinkle of the red pepper powder to the flour as well) and mix until lightly coated, and then add to onions and stir. Add garlic. Rinse beans and then add them to pot. Add beer and wine and let it simmer for a few minutes. Add tomato paste and stir well. Add canned tomatoes and their juice and then fill can about a third of the way with water and add that too. Stir well, then add oregano, cumin,  Chocolate powder, chinese five spice, red pepper and sugar. Add a dash of salt and pepper and bring to a simmer. Then reduce heat to low and cook about an hour to blend flavors. Serve immediately or better yet, let it sit overnight and then serve with chopped cilantro and a dollop of homemade guacamole or sour cream (or both.)

Enjoy!

:) Pam

Bittersweet Chocolate Pecan Pie and the Secret of its flaky crust

                                        

     So, I was on Epicurious yesterday, browsing the most popular recipes and landed on this one for a Bittersweet Chocolate Pecan pie and couldn't wait to make it. My excuse, because I have to justify it somehow because I really have no business making or eating Pecan pie right now (I think it is the most fattening of all pies, or very close), is that I am 'testing' it. That's right. Every Thanksgiving I bring something. Last year it was a Lemon Curd Marbled Cheesecake, which is ridiculously good, but the minute I saw this recipe I thought it might be the perfect thing to bring this year. And it is.

      

Though I usually like my pecan pie chilled, I couldn't wait to try this, mostly because I was dying of curiosity to see how the crust would be. It's an unsual recipe, this crust. And it feels odd when you make it, as if you are doing something wrong because the dough is a little too wet. I was concerned that it might be downright awful. But, incredibly, the secret ingredient, vodka of all things! works like a charm. I discovered this little trick while browsing the supermarket this morning. I was drawn to an issue of Cook's Illustrated, lured by the headline for a fool-proof flaky crust. I'd been planning to do an all-butter crust, since I try to avoid any kind of hydrogenated oils, but I do trust Cook's Illustrated, so since the recipe calls for half shortening and half butter, I circled back and got the Crisco.

      

I love Cook's Illustrated. Geek that I am, I'm always especially fascinated by the food science tid bits and the articles that explain how they arrived on a final recipe after trying all different variations. The science behind the vodka is especially interesting. Most pie crust recipes call for cold butter and a few tablespoons of water, making a crust that is often dry and tricky to work with...but the danger of too much water is that the gluten goes into overdrive and you end up with a tough crust instead of delicate, flakiness. The solution, half vodka and half water. This allows you to use double the liquid, making the dough much more pliable and easy to work with. Vodka doesn't have the same effect on flour that water does, so the dough bakes up into the flakiest, tastiest crust I've ever made. I should add too that I'm a relative newbie with pie crust. My usual method is to open a refrigerated box, unfold the pre-made dough and plop it in the pan. This is far superior, and ridiculously easy.

   

This pecan pie recipe calls for Bittersweet chocolate with 60-70% cacao. I used a 4 oz bar of Ghiradelli with 60%.  You just melt the chocolate and then spread a thin layer over the crust. Then I put it back in the fridge to chill and set up while I made the filling. The chocolate gives this pie a Derby pie flavor, with lots of rich chocolate. One tweak that I made was to drizzle two tablespoons of melted butter over the pecans before putting them into the shell. Adding butter? Was that really necessary? No, of course not. But I love the flavor butter gives to pecans and noticed that lots of recipes call for even more butter, so figured a touch was fine. After all, it's not like the rest of this pie is low-cal. :)

I have a feeling this one might be hit on Turkey Day!

     Pie Crust, from Cooks Illustrated

     Bittersweet Chocolate Pecan Pie,   adapted from Gourmet magazine

Ingredients

1 4oz  fine-quality 60%- to 70%-cacao bittersweet chocolate bar, finely chopped
2 cups pecan halves (8 ounces) toasted for about 5 min at 350
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3/4 cup dark corn syrup
3 large eggs
1/3 cup packed light brown sugar

2 tab butter, melted

Preheat oven to 375°F with rack in middle.

Melt chocolate in a metal bowl set over barely simmering water, stirring. Remove from heat.

Roll out dough and place into a 9 inch pie plate, fold and crimp edges at top.

Spread chocolate in bottom of pie shell with back of spoon and let it set in the refrigerator while you mix the filling.

Whisk together eggs, brown sugar, vanilla, and salt in a bowl, then whisk in corn syrup until well mixed.

In a small bowl, drizzle the melted butter over  the  pecans, then lay them evenly over the chocolate in the pie shell. Pour the filling mixture over the pecans.

Bake pie until filling is puffed and crust is golden, 50 to 60 minutes. (If pie is browning too fast after 30 minutes, loosely cover with foil.)

Cool pie on a rack to warm or room temperature. Serve with plenty of whipped cream.

Enjoy!

:) Pam
   

I'm back! To tell you about the most delicious Spanish Rioja

I haven't posted in forever. But, I just bought a new camera and with the weather turning a bit chilly, I'm suddenly in cooking mode.  I'm getting the urge to braise. My friend Andrew, who is a chef on Nantucket, rattled off his favorite way to braise a pork shoulder for really delicious pulled pork. His method involves beer and lots of brown sugar and spices. There's also a rich, chicken coq au vin type of dish that my friend Jen has made a few times now and it's silky and melt in your mouth delicious. She uses a combination of chicken thighs and breasts, lots of mushrooms, wine and brandy. And then there's the recipe for beef brisket that I discovered over at eGullet, that so far is my favorite. The secret ingredients, fire roasted tomatoes and red wine.

So, while I mull over which way to go, I need to share with you the name of the wine I had last night. I'd ordered a bunch of wines at wine.com. I'm an absolute sucker for a special deal, you know like with cosmetics, how they tempt you with a free gift with purchase? I fall for that all the time. So, when the wine.com email landed in my box, offering one cent shipping for orders of $99 or more, I immediately clicked over and ordered an assorted case, all wines I hadn't tried before, and with ratings of 90 or better. Last nights wine had a rating of 94, and is a 2001 Rioja Reserve from Marques de Caceres. It retails for $24.99.  We had it with cheese and crackers and then marinated, grilled steak tips. It was out of this world. I will be buying more. It's a little pricier than I usually like to go, my typical range is $8-15 for everyday drinking. But when you want to splurge a little more, this is an excellent choice. Would also make a great gift. This wine is lush, smooth, and big. Delicious when we first had it with the cheese, it opened up after about a half hour and was even better with the steak tips. It's a wine that is wonderful just sipping on its own, but even better with food.

Here are the winemaker's notes,

85% Tempranillo, 15% Garnacha Tinta & Graciano

Bright, vivid dark ruby color. Intense bouquet that brings to mind jelly made from fruits of the forest (bilberries) and sweet spice. Good concentration in the mouth with delicious tannins that highlight the wine's rich fruit that has become more complex following aging in barrel. On the whole, an unctuous wine with a pleasant fullness that lingers on the pallet with a depth of refined toasted notes. A very elegant wine with superb potential for development.

Just like our Gran Reserva wines, the Reservas are only produced from vintages classed as "excellent" or "very good". The Reservas are matured for 22 months in oak barrels from central France and for 2 years or more in bottle, depending on the date of release.

The most delicious low-cal, healthy, high-fiber snack, Roasted Chick Peas!

      Well, the bad news is that I've gained all the weight I lost on weight watchers (about 8 pounds), since I started working in Boston again. Sitting in that cube evidently works up quite an appetite. There's an Italian Deli and a convenience store in my building,  so all I have to do is ride the elevator down to the first floor, stock up and head back to feed in my cube. I fell into bad habits fast. By the end of the first week, each time I chatted with my sister on the phone, it was around three or so and I'd just returned to my cube after taking my regular afternoon walk to the elevator and to the convenience store where they sell old-fashioned penny candy. Penny candy!!!  And they had my favorites too, the tiny swedish fish, and those snowflake looking dark chocolate non-pareils.   Not good for the diet.

But, in an effort to get back on track, I stumbled onto an excellent new find. Just playing around one night, I opened a can of chick peas (garbanzo beans), rinsed them under cold water, and tossed them into a large saute pan. I drizzled about two tablespoons of good extra virgin olive oil over them, added plenty of salt and fresh ground pepper and a few big pinches of crushed red pepper. I stirred them well, then threw the whole pan into a 350 oven for about 50 minutes.

They are positively swoon-worthy. The outsides get nice and crisp and crunchy while the insides are tender and creamy. The flavor from the seasonings adds just the right amount of spicy kick. These are best when served hot. Transfer immediately into a serving dish, so they stop cooking. I made a batch once and didn't do this and an hour later, they resembled shriveled, hard peas.

These are great as a healthy, high fiber snack, with cocktails as an appetizer, or tossed into salads for a little extra crunch.

You could also experiment with the spices. I bet it would be fantastic with fresh rosemary and a splash of lemon, or chinese five spice seasoning, or just about any flavor you like.

Enjoy!

:) Pam

Card Tricks--Chef Andrew's Clam Dip

      Before my friend Keri and her now husband, Andrew moved to Nantucket, they lived with me for a few months. This was at least 7 or 8 years ago, when I lived in Winthrop, MA, a tiny town just past East Boston, completely surrounded by water and with views and sounds of jets taking off at Logan Airport. We got so used to the sound, a constant hum that was like white noise in the background, that when the planes occasionally changed their flight patterns, the silence seemed strange. When I first told my grandparents I was moving to Winthrop, which was my first big move off Cape Cod and into the big city of Boston, they were thrilled. Relieved actually. They knew Winthrop well and kept a boat at the Winthrop Yacht club for something like twenty years. My grandfather said there was no crime in Winthrop, "There's only two ways in or out of town. Anything happens, they just block you in." He was right.

So, for the few months that Keri and Andrew stayed with me, we had mostly opposite schedules. I worked days at my office job, and they worked nights. Keri was a server at the Bristol Lounge at the Four Seasons and Andrew was a chef at several places. We usually had Monday nights off together, Monday's being generally slow restaurant nights. If Andrew didn't cook something amazing for us, such as mashed potatoes with many sticks of butter, sour cream, and blue cheese folded in, then we'd often sit in the kitchen, playing cards--usually pitch, drinking wine and snacking.

One of our favorite snacks, that we'd sometimes eat instead of dinner, was Andrew's clam dip. He'd make a big batch, then Keri would fill little individual bowls for each of us, and put a huge platter of chips in the middle of the table. More often than not, we'd sip Woodbridge Chardonnay, an inexpensive white that went so well with this dip. The first time he made it, I wasn't sure I'd like it. The idea of clam dip just didn' t carry much appeal as I'd had one once that was too clammy. This was different. One bite, and I swooned. It's the perfect balance of rich cream cheese, sour cream, bits of minced clam and a dash of hot sauce and worcestershire. It's best when you mix it up, then let it chill for 20-30 minutes.  Enjoy!

Andrew's Clam Dip

• 2 small packages (6 ounces total) cream cheese
• 3/4 cup sour cream
• 1 small clove of garlic, crushed and finely minced
• 1 can (7 oz) minced clams, drained
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• dash ground cayenne pepper or hot pepper sauce (or both)
• 1 teaspoon Worcestershire sauce

Mix the cream cheese, sour cream, and garlic together until smooth. Add minced clams and blend in with remaining seasonings. Chill thoroughly. Serve with chips, I like Cape Cod Reduced Fat the best, they're crispy but not as greasy.

:) Pam

Mother's Day Memories

Unfortunately, I don't enjoy Mother's Day as much as I used to, as the last one that I was able to spend with my mother was when we first realized that something was very wrong, that she probably had something more serious than bronchitis. The day started out wonderfully. My sister, her husband, the twins, Nicole and Taylor, Mom and I, headed over to Tugboats, a fun restaurant overlooking Hyannis harbor. The sun was shining, the food was good, but Mom barely ate, and didn't say much. She finally admitted that she didn't feel well. Her back had been aching for a few months now, and it sort of felt like bronchitis, and she thought she might have pulled a muscle too, maybe carried a tray that was too heavy. My mother was tiny, at barely 100 pounds, and five feet when she stood up really tall, but she was a bundle of energy, and could usually race around the dining room of The Riverway Lobster House, where she worked for nearly 20 years. She finally agreed to get it checked out, and get on some anti-biotics.

But there weren't any anti-biotics for what she had. When she didn't come home until nearly 1am that next Saturday night, I had a feeling she wasn't out for an after work drink. Sure enough, she seemed a bit in a daze, said the pain that night had been bad enough that she hit the emergency room after her shift. She asked if I'd mind taking her into the hospital the next morning for a cat-scan. On a Sunday. That's when I knew it was bad.  When the technician smiled sadly and told us to call our doctor first thing the next day, I knew for sure.

Stage 4 Lung Cancer. They actually said it was the biggest mass they'd ever seen at the Cape Cod Hospital.  It had already spread to her brain, which caused lapses in memory and balance. The prognosis was 3-6 months without treatment, 6 months to two years with. Mom didn't hesitate, she just said, "Well, let's start treatment then."

My sister and I were incredibly lucky. My mother was an easy patient. She didn't ask for much, and was so appreciative for everything that we did. She couldn't drive any longer, which was the hardest thing for her to deal with, the loss of independence. She spent her weekdays with my sister who is a stay-at-home Mom, and she loved being around the twins, her girls. Her favorite day of the week had always been Tuesday, when she'd make the two hour drive to my sister's house and spend the day there. She'd often make a batch of homemade blueberry muffins, or a rich beef stew to bring up to them. My mother was such an amazing woman, she really was. Her only real fault was that she smoked. 

Every weekend, I drove her back to the Cape, to the house I grew up in in West Yarmouth. We fell into a routine of sorts. Her two best girlfriends, Glenda and Janie, and sometimes my friend Judy would come over on Friday or Saturday night, and we'd sit around drinking wine, and chatting. And there'd usually be chocolate. My mom was a chocoholic anyway, but the medicine she was on gave her a ravenous appetite for sweets. My brother-in-law once watched in amazement as she kept wandering to the cookie jar, and ate over a dozen chocolate chip cookies.

Food made things better somehow. After a sudden relapse, my mother's eyes lit up when Janie and Glenda showed up in the emergency room with a fresh blueberry pie and a bottle of red wine. We'd arrived barely an hour earlier. Mom ate the pie, we sipped the wine out of plastic cups, while the many monitors buzzed and chirped around us. When we came home a few days later, and Mom was feeling a little better, we went to the beach and relaxed in the sun. Glenda brought Mom's favorite sandwich, a BLT on soft white bread, with ripe tomatoes and sweet leafy lettuce from her garden.  That was the best BLT I've ever had.

Toward the end, Mom lost her appetite for wine but still loved her cigarettes. She truly loved to smoke, and really never wanted to quit. She always had a 'what will be, will be' attitude, a big believer in fate. She loved discovering antiques at estate sales, going to lunch with her girlfriends, playing with her grandchildren, reading a good book, drinking warm wine (for some reason, she kept her wine under the kitchen sink instead of the refrigerator, said the cold bothered her teeth) and relaxing with her cat.

Her little black cat, Gizmo, stayed by her side the whole time, overly protective against something he couldn't protect her from. Poor thing. I inherited him and he was never quite the same.

My mother had a sudden surge of energy in December, and asked for lobster. Janie and Glenda came over, and I picked up cooked lobsters, coleslaw, corn on the cob and lots of butter. We had ourselves quite a feast, and Mom loved it. She finished with at least a half pound of gourmet chocolates, savoring every bite.

That was the last night out that she spent with her girlfriends on the Cape. A few weeks later, just after the holidays, she died peacefully at my sister's house, with all of her children with her. My brother flew in from Seattle, one of many trips he made that year. She had slipped into a coma before he arrived, but the wonderful hospice nurses told us that she could still hear, so we held her hand, and talked to her softly, telling her that David was coming. When he arrived, she actually woke up with one last effort and managed to just say two words, "love you." She slipped back into a coma, and passed a short while later.

Today of all days, she is most especially missed, but she was a special person, and a great mother, and I appreciate the time that we did have.

Happy Mother's Day

:) Pam

Summery Pasta Salad

    We had our first really gorgeous day today. I spent it at a good friend's house celebrating her little boy's second birthday. It was a great place to be as she lives on the water, with a huge deck overlooking Plymouth Harbor. We had your typical birthday fare, cold cut sandwiches, chips, marble cake with fluffy pastel colored frosting, and ice cream. But, the very best part was the pasta salad. Oh, and the Tangueray and Tonics, those are so refreshing on hot days.

But the pasta salad was to-die-for. I skipped breakfast because I knew I would be wanting seconds on it. How did I know this? Well, I helped make it last night, as I sat sipping wine in Jen's kitchen. She put me to work dicing green peppers and after I'd finished, told me my pieces were way too big, so I went back and minced them to about an eighth of an inch square,  and did the same with a medium onion, then grated a few carrots. We threw it all into a big bowl, added the bowtie pasta, 2 cooked boxes of it, then added mayonnaise, a dash of rice vinegar, and some lite poppyseed dressing for a hint of sweetness. We tossed in a box of cooked broccoli spears as well. I mixed it all up, then took a tentative bite and swooned. I couldn't figure it at first, then it hit me. It was the finely diced onions, peppers, and carrots that gave it such an amazing flavor.

This is my new favorite pasta salad, and I think you could play with it, adding other vegetables like mushrooms, or zucchini, and maybe olives or chickpeas for extra texture.  You could make this light too, by using light mayo. The poppyseed dressing we used was light anyway.  Give it a try, and let me know how you like it.

Happy Easter!

:) Pam

Summery Pasta Salad

2 boxes bowtie pasta, cooked.

1 small to medium size green pepper

1 medium yellow onion

2 large carrots, peeled

1 box broccoli spears, cooked and cut lengthwise into smaller pieces

3/4 cup mayonnaise

1/2 cup lite poppyseed dressing (we used Olde Cape Cod brand)

2 tablespoons rice vinegar

Shred carrots, and dice pepper and onion finely until about 1/8 inch square. Add to a large mixing bowl, and add pasta and broccoli. Stir in mayonnaise, dressing, and rice vinegar. Add salt and pepper to taste. Serve immediately or cover and refrigerate overnight.

Enjoy!

Powerful Pancakes....

  So, I had this thought the other day, after making breakfast at my sister's, that it would be really cool and oh so impressive to memorize the recipe for pancakes, and then casually whip up a batch sometime. But as thoughts often do, this one flitted away, until this morning, when it popped up again. I spent the weekend at a writer's retreat, at a friend's house in Chatham, on Cape Cod. One of the girls, who is hobbling around on a broken foot, mentioned rather wistfully that she'd just love some pancakes and bacon for breakfast. Well, since our hostess was a vegetarian, I knew the bacon was out of the question, but I rather cockily announced that I knew how to make pancakes from scratch. I rattled off the ingredients and then my friend scrunched up her eyebrows, and said, "and a cup of oil, right?"

"A cup of oil!" God, no. I don't think so. Is there oil? Is there that much oil? Shit. I couldn't remember for the life of me if the damn pancakes needed oil.

It turned out that someone  had brought coffee cake, so we were happy and got our sweet fix.

But it got me thinking again about the pancake recipe as I drove home. It was just last weekend that I visited my sister and nieces, and was quite impressed when sister who is not known for cooking, wowed me with the simplest, easiest recipe for pancakes. She makes them all the time, and after watching and learning, I can see why. They're excellent, and couldn't be easier. At any given time you probably have all the ingredients on hand, except blueberries, if you want to add those, and I always do. Nothing like a fresh blueberry pancake where the plump berries explode in the batter and turn the pancakes blue. Just delicious. 

This is ridiculously easy, and it doesn't have any oil.

Just think, next time you visit someone, you can get up early and casually wow them with this simple recipe.

No. 1 Pancakes (everything is measured by 1, super easy to remember) 2-3 servings

1 egg

1 cup milk

1 cup flour

1/4 teaspoon salt

1 tablespoon sugar (we don't like them too sweet, since we're adding syrup & berries)

1 tablespoon baking powder

1 cup blueberries (or raspberries, bananas, strawberries, etc.)

Mix everything until well blended in large bowl. Drop by half cup fulls onto buttered skillet over medium heat. Cook a few minutes on each side, until well browned. Serve with additional butter, and maple syrup.

:) Pam

luscious wine find and creamy rosemary scented bean dip

 

I discovered this wine a few weeks ago, on a lazy Saturday afternoon at the Derby Shoppes in Hingham, MA. It's become a bit of a habit lately, meeting a friend for lunch, then wandering through Whole Foods and any other shops that look interesting, and finishing with a quick winetasting at the Derby Street Wine and Spirits. This is a very well run little shop. They do tastings every weekend, and it's almost always wines I've never heard of or tried. At this tasting, I fell in love with this 2002 Cabernet from Honig. At around $32/33 it's more of a special occasion wine for me. But confession here....I just opened it ten minutes ago, because it's been sitting there, taunting me for the past few weeks, and I figured, "what am I waiting for?"

It's just delicious. At the moment, it's my absolute favorite red wine. It tastes the way I always hope a red wine will when I take that first sip. Here's how they describe it, and I quite agree,

Honig Cabernet Sauvignon is deep ruby red in color with complex aromas of ripe black cherry, spicy plum, vanilla bean, and toasty oak. Full-bodied with moderate acidity and rich, supple tannins, the wine offers lush texture and flavors of blackberries, cherries, cocoa and spice. It was aged for 20 months in American oak barrels, 30% new oak. The wine is complex, structured, and beautifully balanced, with soft tannins to cellar 8-10 years. It has a lingering, velvety finish.

If I had to pick one word to sum up this wine, it's LUSH. :)

So, what to have with it? Well, all the usual suspects of course, thick steak, blue cheese, marinated and grilled lamb chops. A nice starter would be this fantastic white bean puree served with crusty bread. The restaurant we went to at the Derby Shoppes, Rustic Kitchen, serves a complimentary dish of a warm bean puree, topped with a drizzle of good olive oil. This was so good, that when I was out to dinner with friends last night, and saw an appetizer of white bean puree scented with garlic and rosemary, I imagined what I had at Rustic Kitchen, only better. What I got was just something different. Good, with a wonderful flavor, but served cold, which would be fine, except that I had such a fond memory of the warm puree at Rustic Kitchen. So, I figured, let's have the best of both worlds....

Warm White Bean Puree scented with Garlic and Fresh Rosemary

Ingredients:

1/4 cup extra virgin olive oil

3 cloves garlic, pressed or minced

2 sprigs rosemary, leaves finely chopped

2 cups white beans (cannellini) drained

Salt and freshly ground pepper to taste

Country bread, sliced (I  suggest Panera's Mache or baguette)

Combine the olive oil, garlic and rosemary in a medium saute pan and cook over very low heat for 5 minutes. Add the drained beans, salt and pepper and stir. After about ten minutes or so remove from heat and puree.  Add water to thin as needed. Turn into a serving bowl, drizzle a teaspoon or so of olive oil over the top.

Serve warm with sliced bread, and additional oil to taste.

Enjoy!

Pam

*Weight Watchers update....am down 6 pounds.  :)