Cullinary Quotes

"Cheese is milk's leap toward immortality."  Clifton Fadiman

We Belong Together

Flip-flops  & shorts, paper & pen, tracks & trains, Bogie & Bacall  – some things simply belong together.  Another inseparable pairing would have to be root beer and vanilla ice cream – the makings of a root beer float.

When you couple the flavor profile of root beer  (anise, sassafras, vanilla, birch oil and sarsaparilla) with those of vanilla ice cream (vanilla bean, sugar, and cream) something magical happens.  How can such a simple pairing taste so luxurious?    It’s hard to say, but to ensure the ultimate suck down experience when drinking this masterpiece remember the following:

• Choosing a quality brand vanilla ice cream and root beer beverage is critical.  Some of my favorite vanilla ice cream brands include Turkey Hill, Haagen Daz, and Ben & Jerry’s.  While root beer considerations should be Boylan’s, Stewart’s, IBC, and yes, even a more commercial brand like A & W.

• Proper tools are needed – A frosty mug, an extra thick straw, and a spoon with a long handle to scoop up any of that creamy goodness that didn’t make it up the accompanying straw’s passageway.

• While this silky smooth liquid potion can be enjoyed anytime of the year, it tastes especially good on a warm summer’s day, while you’re cradled in a hammock with your leg swinging off the left side.

Thirsty yet?  We’ll, the good news is putting this concoction together is easier than slapping together a peanut butter and jelly sandwich.  The bad news - you may have to wait a few months before you can lounge in a hammock on a hot sunny afternoon with this drink in hand.  Regardless, the next time you bring these two standalone treats together, make sure you enjoy every sip!

Foodie Lessons learned on Chrissy Field

•   It never ceases to amaze me as to who knows the old “snap asparagus at the base to remove the toughest part” trick!
• Grilled chicken-apple sausage ain’t half bad.
• Safeway aka “Dateway” is a metropolis for the single folks – The young lady in front of us at the checkout line was a genuine peach!
• You can place cheddar cheese over tortilla chips on a grill and it won’t melt regardless of how long you leave it be.
• S'mores never lose their cool
• And most importantly, It’s not about what’s on the plate in front of you, but instead, who’s sitting alongside you at mealtime that matters

Oliver Twist

Recently when visiting London, a friend & I spent the morning perusing at Boroughs Market.  It was obvious that the market’s merchants understood we eat first with our eyes and then our mouths as their specialty food items were laid out in very appetizing  ways.

My favorite display was that of the olive farmer (photo left).  Ten gallon wooden buckets each contained olives of various sizes and colors.  Some of these oval shaped treats were married with citrus flavors, some coated with olive oil, garlic and fresh herbs, and some stuffed with pimento, while others simply stood alone with nothing to distract us from their pungent nutty, yet fruity taste.

Going back to my childhood, I remember often pleading with my mother to open a can of black olives from the kitchen pantry so I could cover my fingertips with the edible thimbles the can contained.  After carefully placing an olive over each finger, I would carefully nibble each one off.  Yummy food fun!

As my taste buds have become more refined with age, the canned olives no longer make it into my grocery cart.  Instead I visit the local olive bar at Whole Foods to pick and choose the most delectable combination of green and black olives.  Once home, I transform these versatile nuggets into something magical.  Whether stuffing them with blue cheese to send for a swim in a martini or to slice and dice when creating a succulent puttanesca sauce to pour over my rigatoni, these pearls of goodness never disappoint.  Below is one of my favorite puttanesca sauce recipes from Emeril Lagasse.

Ingredients

• 1/4 cup olive oil
• 1 cup finely chopped onion
• 6 cloves minced garlic
• 2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice
• 1 cup tightly packed, pitted, and halved Kalamata olives
• 2 tablespoons tomato paste
• 2 tablespoons drained capers
• 2 tablespoons minced anchovy fillets (about 8 fillets)
• 1/2 teaspoon dried crushed basil
• 1/2 teaspoon dried crushed red pepper flakes
• Salt
• 1 pound penne pasta, cooked to al dente

Directions

In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste, cover and set aside. Add penne pasta to the pan and toss for 1 minute. 

5 Life Lessons Learned From The Egg

1.  Eggs go swimmingly with a side of bacon.  Lesson:  Buy a pig, they make a great pet and when they die,  you've hit the breakfast JACKPOT!!!

2.  The most famous egg of all time - Humpty Dumpty.  Help me understand that nursery rhyme.  King’s horses tried to put Humpty back together again?  That didn't quite work, did it?  Lesson:  Call a doctor when you're hurt, not a horse.

3.  Funny how when you open a carton of eggs they all look identical.  Lesson:  Who is in life’s egg carton with you? Hopefully all “Grade A” individuals as you are who your friends are.

4.  If Lemuel Benedict can get an egg dish named after him (Eggs Benedict) - you can too!  Who is Lemuel Benedict?  Exactly my point!  Lesson:  Be know for doing something extraordinary with the life God gave you!

5.  “Sunny-side up” or “Hard Boiled”?  Yes, even eggs have attitude.  Lesson:  If life deals you burnt toast take the sunny-side up approach!

Chilifying!!

What do a cold winter’s day, watching Sunday afternoon football and poker night with the gang all have in common? They all go swimmingly with a bowl of hot chili!! Whether you are ladling your chili over spaghetti, showering the top with corn chips or perhaps the more traditional approach – a sprinkle of some sharp shredded cheddar, a dollop of sour cream alongside a slice of warm crusty bread, the following chili recipe is sure to please:

2lb hamburger (80%Lean)
2 large yellow onions
4 cloves of garlic minced
4 chopped celery stalks
5 tablespoons chili powder
2 teaspoons salt
1 teaspoon crushed black pepper
2 teaspoons sugar
2 teaspoons worchester sauce
1 cup red wine
1 teaspoon cumin
2 16 ounce cans of crushed tomatoes
2 cans of dark red kidney beans (16 ounce cans)
½ stick unsalted butter

Sauté meat, onions and garlic. Add tomatoes, celery, chili powder, salt, pepper, sugar, worchester sauce, cumin and red wine and cook for 1 1/2 hours. Add beans cook for another ½ hour. Add ½ stick of butter until melted and serve

Cullinary Quotes

"When eating fruit, think of the person who planted the tree." Vietnamese proverb