Spicy Winter Comfort

Dreary damp February Saturday, splashing around in the drizzle doing errands, antiquing, shopping for fresh produce in spite of the winter. Nestled by the evening fire, I peered into my latest 'Bon Appetit' to the Hot Soup section and tried the concoction of Chicken Khao Soi, a curry chicken soup to stick to our ribs. What a perfect choice for this evening meal. With this we also enjoyed marinated tomato salad and a Korean style cucumber salad.

 Korean Cucumber Salad

1 lb. cucumbers peeled and thinly sliced
Salt
1 ¼ tsp. cayenne
1 ¼ tsp. paprika
1 clove garlic crushed and minced
1 1” piece fresh ginger minced
2 scallions, diced
1 TBS sesame oil
Place sliced cucumbers on a plate and sprinkle with salt. Set aside for 3 hours. Drain.
Mix all other ingredients in a bowl, add cucumbers and let sit for a few hours for flavors to mix well.


 Tomato Salad

 2 – 3 tomatoes, sliced
1 scallion, finely chopped
1 TBS lime juice
½ tsp finely chopped ginger
Salt    Pepper
 Arrange sliced tomatoes on a plate or platter. Sprinkle with salt, pepper and other diced ingredients. Allow to sit for flavors to mingle. Enjoy

 *You could substitute chives, parsley, cilantro or any other fresh herbs for the scallions. Also, you could use grape tomatoes rather than large ones.

http://www.bonappetit.com/recipes/2013/03/chicken-khao-soi

Giving Thanks

This Moment we have everything to be thankful for, home, jobs, family and friends. We have weathered stormy times and survived. now we give thanks for all the people who got us through.

Turkey number one. Guided by the "Real Simple get ahead on the holidays feature, I put together our first turkey dinner of the season. While my sweet man still spends his Saturdays at Trader Joe's, we decided early that we needed to get one of the TJs brined turkeys, as we waited too late and missed out last year. Mid-month, I pulled out the roasting pan, simmered a saucepan of Cider Glaze and Roasted a beautiful bird to Bronze perfection. The other beauty of starting early is the opportunity to enjoy more sides than can be consumed in one sitting.
(Cider Glazed Turkey, buttered turnips, cornbread stuffing with apples and giblets, cranberry sauce)

Thanksgiving Day the family gathered at the newly refurbished home of my brother and sister in law in the woods at Claude's Cove. All of our family traveled in from distant miles, as well as my sister in law's brothers and sister in law. My Thanksgiving morning was spent in my tradition of watching the Macy's parade and making a selection of side dishes from recipes I'd been gathering over the past weeks. Sweet Potatoes with Apples and Bacon (Trader Joe's recipe), Smothered Country Green Beans (Garden & Gun) and a Traditional Cornbread and biscuit dressing , a Southern Living Recipe, but a dead ringer of what Mom and Grandma made in past years. Last but not least, a homemade Cranberry Sauce made of a blend of fruits, juices and spices, not too sweet and a mellow accompaniment to the main dishes.

Cranberry Sauce

1 cup cranberry juice
1 bag of fresh whole cranberries
1/4 cup dried cranberries
2 TBS Fig Preserves
1/4 cup orange juice
1/2 tsp. lemon zest
1/4 tsp. lemon zest
1/4 tsp. Allspice
1/4 tsp.ground Ginger
Place all ingredients in a medium saucepan, bring to a boil, reduce heat and simmer for 7 minutes until cranberries burst. Cool and chill before serving.

The family gathered and feasted and talked and wined and dined together on a gorgeous Autumn Day, where the sun filtered through the trees and jewel toned color glimmered still.

A welcomed day after was for resting, relaxing, and gathering a collection of antiquities for vending. Off to the Antique Mall, then a stop off to visit my old buddy Jimmy at his Antiques Shop. It was so great to see him and, as a bonus, from his treasures,, I found a perfect "McCoy" Turkey Platter for a steal!


Turkey platter McCoy as we'll call him, came home for the roasting of Turkey part deux. Another TJ bird, rubbed with varietal salts and spices, we served it up with a broccoli casserole, more dressing and leftover sweet potatoes from the day before. All leaving plenty for the turkey salads, turkey soups and sliced turkey sandwiches for days and weeks to come. yum yum. And Amen.

A Chili in the Air..

summer wanes. cool nights. windows open. apples. pumpkins. pies. drives in the mountains. apple cider. tailgating. state fairs. autumn colors. mums.

chowders. stews. planting the winter garden. collard greens, kale, turnip greens, mustard greens, lettuce, parsley. raking leaves.

September

I think it's time for some chili.

White Chicken Chili

2 TBS. Olive Oil
1 medium Vidalia onion, diced
2 jalapeno peppers, diced
3 garlic cloves, minced
1 cup sliced mushrooms
1 can diced green chiles
1/4 cup chopped fresh cilantro
1 cup tomatillo sauce
3 cups chicken stock
3 cups diced cooked chicken
2 TBS. cumin
1 can cannelini beans, drained and rinsed
1 can white hominy (Maiz Pozolero), drained and rinsed
Juice of 1 lime

In a Dutch Oven, saute onion, pepper, mushrooms and garlic in olive oil until onions are translucent. Add green chiles and cilantro and stir to blend. Add Tomatillo sauce, chicken stock and cumin. Stir well and add cooked chicken. Add beans and hominy and lime juice. Stir and simmer for one to two hours. Serve garnished with avocado, roasted red peppers and cilantro.

Enjoy!

"I have not failed. I've just found 10,000 ways that won't work."
-Thomas Edison

______________

I think that I shall drink a peach.



Peachtree Punch

This luscious and creamy smooth refreshment was invented for the opening of Trader Vic's in Atlanta, one of our all time favorite places to visit. It is a tried and true recipe and an astonishing elixir for what ails in this onerous summer.

1 medium fresh peach, peeled, pitted, and quartered
1½ ounces silver rum
2 ounces orange juice
¼ ounce coconut syrup
¼ ounce peach liqueur
1½ cups crushed ice, plus additional ice cubes
1 sprig mint, for garnish
Grated nutmeg, for garnish
Red wine or double old-fashioned glass

Reserve one of the peach quarters. Combine the remaining three peach quarters, rum, orange juice, coconut syrup, peach liqueur, and crushed ice in an electric blender and pulse for a few seconds, just until uniformly combined. Pour into the glass and add ice cubes to fill. Garnish with the remaining peach quarter, skewered on a cocktail pick, and the mint sprig. Dust with grated nutmeg.

Recipe from "Trader Vic's Tiki Party!", by Steve Siegelman, Ten Speed Press, a fantastic guide of history, party planning and recipes for cocktails and food.

The Garden Muse

photo by J.T. Hammond

"Let us be grateful to people who make us happy; they are the charming gardeners who make our souls blossom."
-Marcel Proust

____________

There she is in her Most Happy Place. It is time I introduced the Matriarch of the other side of my family. Grandmother Pauline.
The farm that my father's family finally settled on after a number of years of tenant farming, was just a stone's throw from Claude's Cove. Mom and Dad met in high school. As country neighbors do, the families occasionally got together for special suppers. We will delve into that aspect at a later time.

I spent many childhood days visiting my grandma's hilltop farm. I believe her greatest loves at that time were being encircled by her family, music, and gardening. She labored for hours with her own hands building stone walls and pathways and growing lavish roses, lilies and other beautiful flowers.

I played for long hours and days with cousins or childhood friends, riding horseback or staging imaginary sagas in the hand built fort, complete with lookout tower. The tower overlooked the clay tennis court where other cousins exhibited their physical prowess.

Many family reunions occurred there. Roasting split whole chickens slathered in barbecue sauce over a fire pit. Many hours of my aunts slaving over the stove to feed the dozens of us who came just to play. More hours of putting away freshly picked produce from Grandmother's garden to feed our families through the year.

This summer we have put away much happiness from the garden. We are blessed.

Pickled Green Beans

3 lbs. tender green beans
4 hot peppers, fresh or dried
4 garlic cloves
4 tsp. peppercorns
4 tsp. mustard seed
4 TBS dill seed
2 1/2 cups water
2 cups white vinegar
1/2 cup rice wine vinegar
1/4 cup salt
2 tsp crushed red pepper flakes
1 tsp. celery seed

Trim and wash beans.
Sterilize canning jars and lids. Fill each jar with beans. To each jar add 1 chile pepper, 1 garlic clove, 1 tsp. peppercorns, 1 tsp. mustard seed, and 1 TBS dill seed.

Bring water and vinegars to a boil in a non-reactive pan. Add salt, pepper flakes and celery seed. ladle vinegar solution over beans leaving 1/2" head space. Clean jar edges and place lids on securely.

Boil in hot water bath 10 - 12 minutes. Remove and let cool. Check lids to see that they have sealed. Allow to sit for 3 - 4 weeks for flavors to blend.
Makes 4 pints.

You say tomato..

I say, "Let's Eat!". Let's eat them now on fresh white bread and as John T. Edge said, "Standing over the kitchen sink with the juices running down your arm."

It was my pleasure to discover a program on South Carolina ETV this last sweltering Saturday afternoon while escaping the heat. At the end of the regular Saturday food shows line-up, Dr. Walter Edgar hosted a symposium on Southern Food featuring speakers, John T. Edge, Matt Lee and Ted Lee. It was an eloquent review of historical reflection as well as an observation on where we have arrived in present day respect and honor of our culinary heritage. (Re-airing July 12th at 7 pm)



Our summer suppers at Claude's Cove, and breakfasts and lunches for that matter, have been laden with fresh garden vegetables. Nice, juicy tomatoes and bushels of beans, also squash, eggplant and peppers.

In inspiration from viewing Dr. Edgar's review of Southern fare, I pulled out my best kitchen knife and cutting board and chopped up my first summer batch of Gazpacho. Gazpacho is a cold Spanish tomato-based raw vegetable soup originating in the region of Andalusia...it is also said to have been a product of Southern kitchens generations ago, called Gaspachi.

Gazpacho

2 cups tomato juice
1 cup cucumber, peeled and diced
1-1/2 cups chopped tomato
1/2 cup chopped green pepper
1/2 cup chopped sweet onion
1 jalapeno pepper, diced
1 TBS olive oil
1 TBS red wine vinegar
2 TBS lime juice
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp pepper
1/4 tsp hot sauce
dash of worchestershire sauce
2 TBS white wine
1 TBS chopped fresh basil
1 TBS chopped fresh parsley

Combine all ingredients and allow flavors to blend for several hours or overnight. Serve in chilled bowls and garnish with your choice of fresh herbs. Serves 4.



In my kitchen which IS the heart of my home, I chop and stir and simmer and create in the space where my grandmother made many meals and creations for her loved ones. Her spirit stands beside me and comforts me. When I can do nothing else, and life feels all out of sorts, I go into this sacred place and sometimes, magically, rewards come out that soothe my heart and soul.

In my quest to re-create my life, my career, in soul searching and daily inspirational reading, Sarah Ban Breathnach cinched it. My life path did not come to me as a ready made mix in a box. It has been made from scratch, one ingredient at a time, year by year. One might think that we would be nearly ready for the feast by now. I think I may still be short an ingredient or two.

I was also inspired as I recently viewed a video interview of a sculptor. She said she found her sculpting 'Muse" at age 55. That made me feel much better. Many great creators have found their niche at that awakening time in life.