November 3rd, 2008
I have learned a lot while writing this blog and one of the most important lessons has been to try and cook in the season. It is better for the environment, it is cheaper and quite frankly the food that is grown for each season seems to really meet the needs of my palette. It may be because I have gotten use to eating certain foods at certain times of the year and it is merely psychological, but I think it probably more than that.
Epicurious has a seasonal cooking guide From Farm to Table and now they are focusing of the bounty of Fall. They have a USA map letting you know what is farm fresh in your area and what you will discover at your local Farmer’s Market. The have a Farmer’s Blog written by Iowa native Ethan Book. They also of course have 100’s of recipes for all the farm fresh food.
Halloween is over, but pumpkins can be used for more than just carving and pies. There is a show stopping recipe that would be a great way dish for all the vegetarians out there. Epicurious says not to be intimidated by the impressive look, if you can carve a pumpkin you can do make this. It will take a little planning, but the good news is that you can do this in stages and make a few parts ahead of time.
Pumpkin Stuffed with Vegetable Stew
Gourmet Magazine November 2007/Ruth Cousineau
Vegetarians deserve a showstopping centerpiece for their main course, too, and this burnished pumpkin, filled with a fragrant stew, will have even meat eaters saying, “Who needs a turkey?” Root vegetables, mushrooms, and seitan—a firm, meatlike wheat protein that soaks up all the flavors of the sauce—mingle with roasted vegetables inside the pumpkin, whose flesh you scoop out along with servings of the stew. (Don’t be intimidated at the thought of assembling such a masterpiece—if you’ve ever made a jack-o’-lantern, you have the skills to prepare this dish.)
Active time: 1 1/2 hr Start to finish: 7 hr (includes making sauce)
Servings: Makes 8 servings (main course)
Ingredients:
1 fennel bulb with fronds
2 medium parsnips (1/2 pound total), peeled, quartered, cored, and cut into 1-inch pieces
1/2 pound celery root (sometimes called celeriac; 1/2 of 1 medium), peeled and cut into 1-inch pieces
3 medium carrots, peeled and cut into 1-inch pieces
14 small shallots (about 1 pound), peeled and left whole, plus 1/2 cup chopped
3 tablespoons olive oil, divided 2 red bell peppers
1 (8- to 9-lb) pumpkin (preferably cheese, pie, or Sweet Meat variety)
Roasted-vegetable and wine sauce, heated
3 tablespoons unsalted butter
1/2 pound fresh cremini mushrooms, trimmed and halved
1/4 pound fresh chanterelle mushrooms, trimmed
1 pound seitan (seasoned wheat gluten), cut into 1/2-inch pieces
1 teaspoon chopped thyme, divided
1 tablespoon chopped flat-leaf parsley
1/2 teaspoon grated lemon zest
Preparation:
Roast root vegetables:
Preheat oven to 450°F with rack in middle. Chop enough fennel fronds to measure 1 tablespoon and reserve, then discard stalks and remaining fronds. Halve bulb lengthwise, then core and cut lengthwise into 1-inch wedges.
Toss fennel wedges, parsnips, celery root, carrots, and whole shallots with 2 tablespoons oil, teaspoon salt, and 1/4 teaspoon pepper in a 17- by 12-inch shallow baking pan until coated, then roast, stirring occasionally, until lightly browned and almost tender, 30 to 40 minutes. Remove vegetables from oven. Leave oven on.
Prepare peppers and pumpkin while vegetables roast:
Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blistered, 5 to 8 minutes.
Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers and discard stems and seeds. Cut peppers lengthwise into 1-inch strips.
Remove top of pumpkin by cutting a circle (6 inches in diameter) around stem with a small sharp knife. Scrape out and discard seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; do not discard top), then sprinkle flesh with 1/2 teaspoon salt and 1/8 teaspoon pepper. Put pumpkin in a large roasting pan.
Stuff and roast pumpkin:
Pour 1 1/2 cups sauce into pumpkin and cover with top, then brush all over with remaining tablespoon oil. Roast 1 hour.
While pumpkin roasts, heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté chopped shallots until softened. Add mushrooms and sauté until they are browned and begin to give off liquid, about 8 minutes. Add wheat gluten and 1/2 teaspoon thyme, then stir in 1 1/2 cups more sauce and bring to a simmer. Remove from heat and fold in roasted root vegetables and peppers, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
After pumpkin has roasted 1 hour, spoon vegetable filling into it, then cover with top. Roast until pumpkin is tender when pierced with a fork, vegetables are tender, and filling is hot, about 30 minutes more. Transfer pumpkin to a platter using 2 sturdy metal spatulas.
Stir together fennel fronds, parsley, zest, and remaining 1/2 teaspoon thyme and sprinkle half of it over filling. Stir remainder into remaining sauce and serve sauce on the side.
Cooks’ notes:
• Bell peppers can be broiled on rack of a broiler pan about 2 inches from heat, turning occasionally, 6 to 8 minutes.
• Peppers can be roasted and peeled up to 2 days ahead and chilled, covered.
• Root vegetables can be roasted 1 day ahead and chilled, covered. Bring to room temperature before using.
• Pumpkin can be cut, scraped, and seasoned 1 day ahead and chilled, covered. Pour out any accumulated liquid and bring pumpkin to room temperature before proceeding with recipe.
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By Tracey Thompson -- 3 comments
November 1st, 2008
There is A LOT of people voting and feeling passionate about the election this year. Not matter who you are pushing for, I think that is exciting. One of my biggest dreams is that we end up having more people will end up voting by close of polls November 4th, than who voted on the last American Idol.
I know people on both side of the aisle who don’t only feel passionate about their candidate, but who have volunteered their time. So, if this is you or you just plan on staying up until the bitter end, invite some friends over, watch the returns and chow down.
In the most recent magazine issue of Every Day With Rachael Ray, she shares some recipes for the munchies, Campaign Trail Mix and some Uncle Sammies. Check-out Rachael’s Election Night Bash.
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By Tracey Thompson -- 0 comments
November 1st, 2008
image: the boys with Nana D/Thompson 2007
I am writing today to say good-bye to everyone here at b5 media and all the readers. Life at home has become interesting and complicated and I am having to spend some more time with my boys. They are the lights of my life and as I have written before, they both have autism.
These last two months I have found it difficult to keep up with just about everything in my life and as much as I love writing this blog, I don’t have the time to dedicate to it as much as I want.
A new writer will be taking over the reigns very soon and I know that I will be around reading and dropping a comment or two. Thanks to everyone for their warm wishes and keep on keeping on.
Tracey Thompson
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By Tracey Thompson -- 0 comments
October 31st, 2008
image: www.freeimages.co.uk
I am actually going to a Halloween party tonight. At this moment I have absolutely NO clue what me and my husband are going as. I told him that my creative energy is obsolete and that he would probably end up just wearing his Boba Fett t-shirt and I will probably end-up as the corpse bride. At this moment I would need very little make-up.
One thing I didn’t forget was what I would be caring underneath my arm to the party. There are some fun Halloween inspired wines out there, but I thought that I may be a little different and I am bringing some Witches’ Brew.
Witches’ Brew is only available in 750 ML and has a champagne like cork. It is very old school looking, but is a strong ale brewed in Belgium. I found mine at the World Market.
Happy Halloween!
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By Tracey Thompson -- 0 comments
October 31st, 2008
image: www.freeimages.co.uk
If you are preparing for a Halloween party, looking for a basic cocktail for your guests or maybe just something to down while you are handing out Halloween Candy, this may be a nice pick-me-up.
Rachael Ray’s Evil Spirit Cocktail:
Ingredients:
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2 1/4 cups vodka |
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Juice of 6 lemons |
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1 cup grenadine |
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Club soda, chilled |
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Directions:
Fill a pitcher with ice cubes. Pour in the vodka, lemon juice and grenadine and stir until chilled. Strain the mixture into martini glasses and top with club soda.
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By Tracey Thompson -- 0 comments
October 31st, 2008
image: www.freeimages.co.uk
If you are like me you always have the best intentions, but some how life gets in the way. For example, I am having people over this weekend and yikes….have no clue what I am feeding them. Now if you are entertaining some Halloween guests, whether they be little or big, there are a couple of great places to go for easy, breezy ideas.
Busy Cooks at About.com has some tasty and easy Halloween ideas…it is for the “busy cook”. Kraft Kitchens has a lot of ideas that will appeal to the young and young at heart. I think I am going to try this Graveyard Crunch and a recipe that I am sure you have seen around, Pillsbury’s Crescent Mummy Dogs.
Graveyard Crunch
Prep Time:
5 min
Total Time:
35 min
Makes:
18 servings, 1/2 cup each
What You Need
1/4 cup maple-flavored or pancake syrup
2 Tbsp. butter or margarine
1/4 tsp. ground cinnamon
4 cups cocoa or fruit-flavored sweetened rice cereal
1 cup PLANTERS Dry Roasted Peanuts
2 cups JET-PUFFED Miniature Marshmallows
1 cup candy corn
1 cup candy-coated chocolate pieces
Make It
PREHEAT oven to 300°F. Place syrup, butter and cinnamon in large microwaveable bowl. Microwave on HIGH 1 min.; stir until butter is completely melted. Add cereal and peanuts; mix lightly. Spread into lightly greased 15×10x1-inch baking pan.
BAKE 30 min., stirring after 15 min. Cool completely. Break into pieces; place in large bowl.
ADD marshmallows and candies; mix lightly. Store in tightly covered container at room temperature.
Kraft Kitchens Tips
Substitute
Substitute 1 pkg. (7 oz.) chocolate
Crescent Mummy Dogs
Prep: 30 minutes
Total: 50 minutes
Makes 10 Sandwiches
INGREDIENTS
| 1 |
can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet |
| 2 1/2 |
slices American cheese, quartered (2.5 oz) |
| 10 |
large hot dogs |
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Cooking spray |
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Mustard or ketchup, if desired |
DIRECTIONS
| 1. |
Heat oven to 375°F. |
| 2. |
If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. |
| 3. |
With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half). |
| 4. |
Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray. |
| 5. |
Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.” |
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By Tracey Thompson -- 0 comments
October 30th, 2008
I tried this recipe from Rachael Ray this week, it was delicious, easy and a nice meal to enjoy before the plums are gone for the season. Serve these pork chops alongside her Jalapeno Rice.
Plum Good Pork Chops
Ingredients
- 2 tablespoons EVOO - Extra Virgin Olive Oil
- 4 bone-in pork chops (each about an inch thick)
- Salt and ground black pepper
- 6 plums (it’s better if they’re under ripe), pits removed and sliced
- 1 large red onion, thinly sliced
- 2 sprigs of thyme, leaves removed from stems
- Juice of 1 lemon
- 2 tablespoons honeyYields: 4 servings
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Preparation
Preheat oven to 375ºF.
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Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the pork chops with salt and pepper, and sear them in the hot skillet until golden brown on both sides, about 3 minutes per side. Transfer chops to a baking sheet and finish cooking them in the hot oven, about 5 minutes more.
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Place the pan the chops were cooked in back over the heat and add in the plums, onion, thyme, some salt and pepper. Cook until onions have softened, 6-7 minutes. Add lemon juice and honey to the pan, and stir to melt the honey. Remove the pan from heat and keep warm until the pork chops are ready.
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By Tracey Thompson -- 1 comment
October 30th, 2008
I received a couple of emails today and checked over at Snopes to verify the rumors..the following is true. Chocolate Gold Coins from a distributor in Canada have been called due to detection of melamine in the product. The coins are being sold at Costco, dollar shows and other retailers. It is amazing how this story grows and grows and yet again tonight I saw nothing on the news locally or nationally. I know this election is important, but the welfare of our children is worth a minute or two.
Here is the Consumer Advisory from the Canadian Food Inspection Agency:
OTTAWA, October 8, 2008 – The Canadian Food Inspection Agency (CFIA) is warning the public not to consume, distribute, or sell the Sherwood Brands Pirate’s Gold Milk Chocolate Coins described below. This product is being recalled due to positive test results for melamine conducted by the CFIA.
The affected product, Sherwood Brands Pirate’s Gold Milk Chocolate Coins, is sold in 840g containers containing 240 pieces per container bearing UPC 0 36077 11240 7 and lot code 1928S1.
This product is sold nationally through Costco stores and may also have been sold in bulk packages or as individual pieces at various dollar and bulk stores across Canada.
If the original product identity and UPC code is not evident, consumers are advised to check with their retailer to determine if they have the affected product.
Retailers and distributors are advised to stop distributing Sherwood Brands Pirate’s Gold Milk Chocolate Coins and to initiate a voluntary recall of this product. The CFIA will be working with the importers to remove the affected product from the marketplace.
There have been no reported illnesses associated with the consumption of these products.
Although the health risk associated with these products is considered to be low, the advisory is being issued as a result of the Government of Canada’s ongoing investigation into milk and milk-derived products sourced in/from China that may have been distributed in Canada.
The CFIA is monitoring the effectiveness of the recall.
Melamine is a chemical compound used in a number of commercial and industrial applications. Canada does not allow its use as a food ingredient.
For more information consumers and industry can call the CFIA at 1-800-442-2342 / TTY 1-800-465-7735 (8:00 a.m. to 8:00 p.m. Eastern time, Monday to Friday).
For information on receiving recalls by e-mail, or for other food safety facts, visit our web site at www.inspection.gc.ca.
My suggestion, if you purchased any of this product either take it back to the retailer or throw it away and if your child ends up with any chocolate covered pirate coins on Halloween night, throw them away.
Read more at Snopes.
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By Tracey Thompson -- 0 comments
October 25th, 2008
image: www.freeimages.co.uk
Martha Stewart’s favorite holiday is Halloween. The girl just wants to have fun. I will have to admit I sometimes have a hard time picturing Miss Stewart letting loose during a kids Halloween party. But, she and her staff have come up with some great ideas, including Eerie Edibles.
What do you get when you mix pears and white chocolate? How about Scary Pear Heads. They look like pirate skulls.
Scary Pear Heads
Makes 8
Ingredients:
8 firm ripe seckel pears
1/2 pound white chocolate, coarsely chopped
1 ounce semisweet chocolate, coarsely chopped
Directions:
Remove the stem from the pears. Using a wooden skewer, make a hole in the stem end of each pear. Insert a lollipop stick in each hole.
In a double boiler or a heatproof bowl set over a pan of simmering water, melt white chocolate. Let stand until cool. Dip the pears in the chocolate, turning to coat. Stand the pears up in a piece of foam or oasis. Let stand until set, about 40 minutes.
In a heatproof bowl set over a pan of simmering water, melt the semisweet chocolate. Let cool for 5 minutes. Fit a small pastry bag with a #4 tip, and fill with melted semisweet chocolate. Pipe chocolate onto pears to create facial features. Let stand until set, about 10 minutes.
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By Tracey Thompson -- 2 comments
October 25th, 2008
Top Chef Season 5 is really close at hand. Between hurricanes, elections and daily life I am looking forward to things getting a little more light-hearted.
Season 5 is back in NYC…well, Brooklyn and I am looking forward to the personalities, challenges and attitude…not only from our cheftestants, but our judges as well. It is funny, last season I was beginning to become bored with the whole idea, but I think because of all the seriousness surrounding the world right now I am looking forward to some plain ol’e entertainment, foodie style.
Don’t forget. The Top Chef Season 5 premiere is Wednesday, November 12 at 10pm EST on Bravo.
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By Tracey Thompson -- 0 comments
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