Braised Irish Lamb Stew

Today we all are a ‘wee bit’ Irish, so drink a glass of Irish Whiskey to all of those who have gone before and celebrate their glorious memories!

Whiskey, invented in Ireland, is derived from the Gaelic words “Uisce Beatha” – and means Water of Life. Whiskey has been enjoyed in Ireland for over 800 years and in many other civilized countries for over 500. Irish Whiskey is made from cereals grown in Ireland, mostly barley, malted and un-malted. Irish Whiskey is triple distilled and matured for seven years or more.

Irish Old-Fashioned
To a lump of sugar, crushed with a dash of Angostura Bitters, add ice cubes, a shot of Irish Whiskey, a twist of lemon peel, one slice of orange and a cherry. Stir and serve in a wide glass.

Irish Coffee
Heat a stemmed whiskey goblet; pour in one jigger of Irish Whiskey, 3 cubes of sugar, fill goblet to within 1 inch of brim with a rich brewed coffee. Stir to dissolve sugar, top with slightly aerated whipped cream, so that the cream floats on top.

Irish Handshake
Add together 2 parts Irish whiskey, 1 part Green Curacao and 1 part fresh cream. Using a cocktail shaker, shake well with chipped ice and serve as a cocktail.

Irish Cream Coffee
10 oz. rich brewed coffee
1½ jigger Bailey's Original Irish Cream
¼ cup heavy cream, whipped until stiff peaks form ground cinnamon (optional)
Pour hot coffee into the heated glass. Add the Bailey's and stir well to blend. Top with a mound of whipped cream. Sprinkle with cinnamon if desired.
Yield: 1 serving

The luck of the Irish is legendary, so if you want a great Irish meal here is one that will definitely have you dancing the Irish gig for sure!



Braised Irish Lamb Stew

Ingredients
For the lamb:
3 tablespoons olive oil, divided
¼ teaspoon ground turmeric
½ teaspoon ground cumin
⅛ teaspoon cayenne pepper
½ teaspoon ground cardamom
1 teaspoon kosher salt
2½ pounds boneless lamb shoulder or boneless leg of lamb, 1½ -inch cubes
For the stew:
1 onion, cut into 1-inch cubes
3 carrots, roughly diced
3 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon tomato paste
1 lemon, zested
2 cups chicken stock
1 cup dried apricots
1 tablespoon honey
2 tablespoons freshly chopped mint leaves

In a mixing bowl add 2 tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt. Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil. Add the cubed lamb to the bowl and toss around to coat well. Cover and set aside.
Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add ⅓ of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb.

Add onions and carrots to the pot and sweat for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Stir in the tomato paste, then return the lamb to the pot and stir in the lemon zest, chicken stock, apricots, and honey.
Bring to a boil, then reduce heat to low, cover, and simmer for 1½ to 2 hours, stirring occasionally, until the lamb is tender. Sprinkle the stew with chopped fresh mint and serve right out of the pot.

Serves 6
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George's notes:

• Everybody is Irish on St. Patrick's Day. Be it Ireland, America, Australia or Peru, the 'wearin' o' the green' is now a world-wide event embraced by dozens of nationalities. The spirit of St. Paddy's Day is such an infectious one, it cuts across all religions, nationalities and other man made barriers. So get decked in green, put a shamrock on your lapel and cry out "Top o' the morning to ye" to every one you meet!

I drink to your health when I'm with you,

I drink to your health when I'm alone,

I drink to your health so often,

I'm starting to worry about my own.

Happy Saint Paddy’s Day!

Roasted Vegetable...

When I was growing up, the usual dinner was meat, potatoes and a vegetable; usually peas or carrots. By dietary standards it was nutritious, but not too exciting. Well, forget about just meat and potatoes for a minute. A delicious side dishes; whether a vegetable, a bread, rice or other grain can make a meal memorable.

It doesn't even take much imagination to add a bit of Parmesan cheese, garlic or some herbs to help a vegetable go from everyday to great. Here is one of my favorite side dish that is really a simple recipe and a great way of making any dinner a special occasion.

This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal.



Roasted Vegetable Medley

Ingredients:
Extra Virgin Olive Oil, divided
8 new potatoes cut into 1 inch pieces
2 carrots, cut into 1 inch pieces
1 zucchini, cut into 1 inch slices
1 yellow squash, cut into 1 inch slices
1 bunch fresh asparagus, trimmed
½ cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
¼ cup chopped fresh basil
½ teaspoon kosher salt
½ teaspoon ground black pepper

Preheat oven to 425 degrees F.

Grease 2 baking sheets with 1 tablespoon olive oil.

Place the various vegetables onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.

Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Serves 6


George’s notes:

• The Healthy Eating Pyramid doesn’t worry about specific servings or grams of food, so neither should you. It’s a simple, general guide to how you should eat when you eat.
• A healthy diet is built on a base of regular exercise, which keeps calories in balance and weight in check. Read five quick tips for staying active and getting to your healthy weight, and a dozen ideas for fitting exercise into your life.
• As grilling vegetables is to summer, so roasting vegetables is to fall and winter. Not only does the cooler weather make it a wonderful time to turn on the oven for an hour, but the veggies available in fall are practically designed to be roasted. Many roasted vegetable recipes call for favorite fall vegetables like carrots, onions, potatoes, sweet potatoes, Brussels sprouts, turnips, winter squash, eggplant, and more.

Kailua Pork....

While here in Florida, I am making nightly dinners usually with a meat and two sides. Using the local supermarket, Publix, for last night’s dinner I had an old family favorite - we call Kailua Pork. This terrific recipe came out of the wonderful cookbook ~ Tea Time at The Masters® ~ and is so easy to prepare. For the sides I sautéed some fresh spinach and roasted a few fingerling potatoes.

I wanted to utilize some dill I had in mom’s fridge and saw a recipe in the community paper with dill, buttermilk with the roasted potatoes. So, I picked up some fingerling potatoes at Publix and gave it a try. If you haven’t tried fingerling potatoes yet, you really need to ~ they have a wonderful creamy and nutty flavor. Let me tell you, this recipe was delicious. I am thinking of using the dill sauce for other dishes as well. The sauce was creamy but light, earthy yet extremely flavorful.

Sautéed spinach is my favorite side dishe and I knew that my parents love spinach in any form. While sautéing the spinach, I put a touch of lemon zest knowing that the flavors go really well together.

Definitely give these recipes a try ~ they may become your family's favorite, too!



George's Kailua Pork

Ingredients:
5 pound center-cut pork loin roast
¼ cup soy sauce
3 tablespoons cooking sherry
1 large clove garlic, crushed
½ teaspoon ground cinnamon
½ teaspoon thyme
¾ cup peach preserves
¼ cup chili sauce
1 cup water
1 8-ounce can water chestnuts, drained

Marinate roast in sauce made from soy sauce, sherry, garlic, cinnamon and thyme for 2-3 hours, turning often. Place on rack in shallow pan and roast at 325 degree F for 30 to 35 minutes per pound. In a saucepan, combine reserved marinade, peaches, chili sauce and ½ cup water. Bring to boil, stirring constantly. Baste pork and cook 10 additional minutes. Add remaining water and scrape up brown bits. Add pan juices and water chestnuts to sauce and heat through.

Let pork rest for 10 minutes before slicing, ladle sauce over slices.

Serves 6




Fingerling Potatoes with Sour Cream Herb Sauce
Recipe from Venice Herald-Tribune

Ingredients:
1 pound fingerling potatoes cut into 1 inch pieces
2 tablespoons extra virgin olive oil
1 teaspoon fresh thyme
Salt and pepper to taste
2 teaspoons minced garlic

Preheat oven at 350 degree F
Line a cookie sheet with aluminum foil and place the potatoes. Add the olive oil, thyme, salt and pepper; mix well. Cover the potatoes with another sheet of aluminum foil. Bake for 30 minutes. Take the cover off and bake for another 15 minutes. Take out and mix the minced garlic. Cook for another 6-7 minutes, making sure the garlic doesn’t burn.

Sour Cream and Herb Sauce
Ingredients:
½ cup low fat sour cream
¼ cup milk
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped
Zest of one lemon
Juice of half a lemon
2 teaspoons salt
Pepper to taste

Mix all the ingredients in a medium bowl and keep aside. Right before serving, mix the potatoes with the sauce.

Serves 6

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George's notes:

• Fingerling potatoes are a family of heritage potatoes which naturally grow much smaller than conventional potatoes. They also tend to be elongated and slightly knobby, making them very finger-like in shape. The unusual looking, flavorful potatoes can be used just like regular potatoes in an assortment of roasted, broiled, baked, grilled, or boiled dishes. Many grocers stock fingerling potatoes in season, and they can also be grown at home, in temperate climates.
• The Kailua in the name of this recipe is in "name only" ~ there is no Kahlua in this recipe, nor is there any Hawaiian affiliation. Maybe long ago, the sweet southern lady who developed this recipe thought water chestnuts were Hawaiian.
• The Masters® Golf tournament is played annually at the Augusta National Golf Club, in my hometown of Augusta, Georgia. This year it will be held April 8 thou 11, 2010.
• Roasting a boneless pork loin roast slowly will guarantee moist, tender meat. Loin refers to the type of cut.

Clip art of pork cuts from Ask The Meatman™

Chocolate Chess Pie...

There are many pies that I would call my favorite; nevertheless, there is just not enough space in the bloggersphere to give my complete list here. But one pie that has gone the way of the old Southern culture, like RC Cola and a moon pie, is the Chess Pie. A particularly sugary pie characteristic of a filling composed of eggs, butter, granulated sugar, brown sugar and vanilla. Somehow the chess pie has not really become a darling of our new nouveau foodies and made trendy.

That's all for the best, really. Chess pie isn't supposed to be trendy. It's supposed to remind us of grandmother's house, taking us back to a simpler world with a simple dessert. I know that every time I have a slice, a pure satisfaction comes over me as I slowly eat my way through the buttery custard and crust,while remembering wonderful childhood memories.

But we all know those times have changed. And even our palettes have changed. So, below I offer a makeover of this southern classic. This recipe has long been a family favorite. And with its rich, gooey filling, this pie is a choco-holic's dream!



Chocolate Chess Pie

Ingredients:
Butter Pie Crust (see below)
~ Or pastry for a single-crust pie
2 cups sugar
¼ cup unsweetened cocoa powder
1 tablespoon cornmeal
1 tablespoon all-purpose flour
½ teaspoon salt
4 eggs, lightly beaten
½ cup milk
½ cup butter, melted
1 teaspoon vanilla
1 cup chopped pecans

Preheat oven to 350 degrees F. Prepare Butter Pie Crust; set aside.

For filling, in a large bowl, combine sugar, cocoa powder, cornmeal, flour, and salt. In a medium mixing bowl, whisk together eggs, milk, butter, and vanilla. Stir egg mixture into sugar mixture until smooth. Stir in pecans.

Pour filling into pastry-lined pie plate. Bake about 1 hour or until filling is set and crust is golden. If crust begins to brown too fast, reduce oven temperature to 325 degrees F and cover edge of crust with foil. Cool pie on a wire rack. (Filling will fall slightly during cooling.) Chill within 2 hours. If desired, serve with whipped cream.

Serves 8 to 10
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Butter Pie Crust

Ingredients:
½ cup salted butter
1 heaping tablespoon sugar
1 cup flour (unsifted)

Mix the butter and sugar together in a bowl with a spoon. Do not cream! Place the butter and sugar combination on a flat surface and add half a cup of the flour and lightly mix to combine the ingredients. Add the other half of the flour and knead just until a dough begins to form. Do not roll out the dough.

Press the dough into a glass pie dish (you can use metal, but glass performs so much better and cooks more evenly) using your knuckles, so the dough doesn't stick as much. Place in the refrigerator until ready to pour in your pie filling and bake.

Makes one single crust

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George’s notes:

• No one is really sure where the name comes from, but there are some neat theories about it. But here in "The History of Chess Pie" many ideas have been outlined.
• The pie seems to have no relation to the game of chess, which has led to much speculation as to the origin of this term. Some theorize that the name of the pie traces back to its ancestral England, where the dessert perhaps evolved from a similar cheese tart, in which the archaic "cheese" was used to describe pies of the same consistency even without that particular ingredient present in the recipe.
• There is also a theory that the word "chess" pie comes from the piece of furniture that was common in the early South called a pie chest or pie safe. Chess pie may have been called chest pie at first because it held up well in the pie chest.

I want to thank everyone for your thoughtful comments & prayers for my mother. Her surgery was very successful and she is doing extremely well. Mom is a fighter and a difficult individual to keep down, so she will be back on her feet in no time.

Please continue to keep her in your thoughts and know that she truly appreciates each & everyone of you for your kindness. I am still in Florida, but will post when I can. ~ George

Blue Cheese Gougères...

Today I'm feeling a whole lot of blue, and sadly have to say that I will not be posting for a while here at “A nod is as good as a wink...” but I want to thank all my followers & readers for their never ending support & kind comments these last many months. During this time, I have had the great opportunity to get to know & follow some incredibly talented and creative people.

As you have read and learned here, family & friends are the most important things in my life. I love the give & take and the camaraderie that comes with friendships… and for me, the members of my family are my dearest friends. So, when friends need help, I am there on a moments notice.

I received a call from my parents, who informed me that my mother is requiring major surgery. So today, I am heading further south to Florida to be with them for whatever time is necessary. It could be a few weeks or a few months. During that time I will occasionally be checking in with my fellow bloggers and leaving comments when I can, so keep blogging your terrific post. I know there will be some great post that I will miss, but believe me ~ I will be browsing through and catch as many as I can.

Till my return, I leave you with this post I wrote last evening...

I am feeling blue in a good way. Blue cheese is one of those mixed blessings; when it's good, it's very, very good. But when it's bad, it's horrible. And when it's used in a reckless way in recipes, it can be very very bad indeed.

The worst offender of the many types of blue is Stilton, when using it as an ingredient in cooking. But don't get me wrong – I do enjoy draining the last drops of a good red wine while nibbling away at some creamy, stilton with perhaps a crisp apple and a few walnuts at the end of a great dinner. I also have several winter salads that feature stilton crumbled over mesclun greens with a wonderful walnut vinaigrette drizzled over the top.

I have found that blue cheeses are an excellent way to give tang to most recipes that call for cheese. Several months ago, I posted a wonderful cheese straw that would be good with a mild blue cheese. Here is another terrific hors d'oeuvre that I think you will find to be a big hit at any party. Enjoy…




Blue Cheese Gougères

Ingredients:
1 cup milk
½ cup unsalted butter
1 tsp salt
A few grinds of black pepper
A few grinds of nutmeg
1 cup plain flour
4 eggs
3 ounces crumbled harbourne blue or Dorset blue vinney
¼ cup grated parmesan, for sprinkling over the top
1 egg beaten with 1 tsp water, for glazing

Preheat the oven to 425 degree F.

Line two baking sheets with parchment. In a saucepan, heat the milk, butter, salt, pepper and nutmeg over medium heat until the butter has melted and bubbles appear around the edge of the pan. Beat in the flour with a wooden spoon – the moment the mixture comes together into a smooth dough and starts to pull away from the sides of the pan, stop beating. Tip into a food processor, add the eggs and cheeses, and pulse until smooth, thick and shiny.

Spoon into a piping bag fitted with a large, round tip or use a plastic bag with the corner snipped off; or just mould it with two spoons. Pipe mounds about the size of a walnut on to the baking sheets. Dampen your finger with water and lightly press down the tip of each mound. Brush lightly with egg wash and sprinkle with parmesan cheese.

Bake for 12-15 minutes, until golden, and serve at once.

To make them ahead of time: cool the cooked gougères and then freeze. Defrost and warm through for five minutes at 400 degree F before serving. They will still be delicious, just not quite as melt-in-the-mouth light as they are when fresh out of the oven.

Makes about 45

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George’s notes:

• Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had Penicillium cultures added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell.
• Blue cheese is believed to have been discovered by accident. The caves in which early cheeses were aged shared the properties of being temperature and moisture controlled environments, as well as being favorable to many varieties of mould. Roquefort is said to have been invented in 1070 AD.
• Maytag is a blue cheese produced on the Maytag Dairy Farms outside of Newton, Iowa. In1938, Iowa State University developed a new process for making blue cheese from homogenized milk, instead of traditional sheep's milk. In 1941, production of the cheese was started grandsons of the founder of the Maytag appliance company, Frederick L. Maytag. In the beginning, the milk for the cheese came from a prize winning herd of Holstein cattle that was established by E.H. Maytag, another son of the Maytag founder.
• A gougère, in French cuisine, is a savory choux pastry with cheese. Grated cheese may be mixed into the batter; cubes of cheese may be pushed into the top, or both.

Artichoke Bottoms Gratinée...

The fleshy base section of the artichoke is referred to as the artichoke bottom. The artichoke is a tall plant that is a relative of the thistle plant and native to Mediterranean regions, but is also grown in other parts of the world. It consists of tough, pointed, green leaves that are tightly packed around a gray-green base or bottom. It is the fleshy base of the leaves and the fleshy center or heart of the artichoke that are the sections of the plant most suitable for eating. Artichoke bottoms have a tender texture and flavorful taste, similar to the artichoke heart. The bottoms, like the heart, can be served as snacks, appetizers or as a tasty ingredient for salads and other side dishes.

Over the years that I have been cooking, the artichoke is one ingredient that I love to add to many of my recipes. I have added them to chicken pot pie, I’ve stuffed them and I put them into omelets. As stated above, they are very versatile and full of flavor. It should be noted also that artichokes have useful medical properties, like reducing cholesterol levels, which diminishes the risk for arteriosclerosis and coronary heart disease.

What I like about this recipe is that the most laborious part of it is opening the can of artichokes. So, get ready to put up your feet and sip something cool while you wait for this to cook.



Artichoke Bottoms Gratinée

Ingredients:
1 15-ounce can artichoke bottoms, rinsed, drained, and patted dry
1-2 cloves garlic, finely chopped
¾ cup freshly grated Parmesan cheese
¼ cup mayonnaise
1 teaspoon lemon juice
½ teaspoon grated lemon peel
½ cup panko breadcrumbs

Arrange the artichoke bottoms concave side up in a lightly greased baking dish. Combine the remaining ingredients except for the line nuts in a small bowl and stir to combine. Spoon the cheese mixture into the artichoke bottoms and sprinkle the panko breadcrumbs on top. Bake in a preheated 350 degree F oven for 20 minutes.

Serves 4 to 6

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George’s notes:

• The origin of artichokes is unknown, though they are said to have come from the North Africa, where they are still found in the wild state. The seeds of artichokes, probably cultivated, were found during the excavation of Mons Claudianus in Egypt during the Roman period.
• Baby artichokes are fully mature artichokes that grow closer to the ground, sheltered by the larger leaves on the plant. They are easy to cook and prepare because the inner fuzzy portion of the choke does not develop.
• A gratinée is any dish that is topped with cheese or bread crumbs mixed with bits of butter, then heated in the oven or under the broiler until brown and crispy. The terms au gratin or gratinée refer to any dish prepared in such a manner.

Muffin or Donut...

I've made muffins, and I’ve made doughnuts; and now I have made muffin doughnuts – or to put it more clearly, muffins that taste like doughnuts. Whether you spell ‘doughnut’ as such or ‘donut,’ it is a culinary testament to the glory of deep-frying. Throw anything edible in a pot of hot oil and its deliciousness factor spikes up several notches.

But deep-frying is a lot of work, and sometimes I’m not in the mood to knead dough, wait for it to rise, then shape, let rise again, fiddle with the temperature of oil, and finally cook the darn things. My appetite is as impatient as I am and when it’s feeding time, it’s feeding time. As you well know, frying is an art form that comes about only through practice and untold gallons of cooking oil.

Wanting to bake something for breakfast this morning, but not wanting to make yet another batch of scones; I dug out a recipe that’s as intriguing as it is tempting ~ muffin doughnuts: muffins that taste like doughnuts. It didn’t take me long to get in the kitchen and soon, the flour is flying.

Remarkably easier to make than regular doughnuts, these doughnut muffins are made like a cake: butter and sugar beaten together, eggs mixed in one at a time, and then the wet and dry ingredients are added alternately in five additions. This method, also known as the creaming method, produces a crumb that’s soft and cake-like with a pleasingly crunchy top.

In my baking, I discover that nutmeg is the “secret ingredient” in making anything taste old-fashioned, especially doughnuts. It’s responsible for that great flavor that I can’t quite put my finger on.

Using a large ice cream scoop, I place the batter in a regular muffin pan, filling it until the batter is even with the rim of the cup. If you like muffins with a domed top just like the commercial ones, then mound most of the batter in the middle.

These muffins don’t really give off any heady aromas while baking, no hint of the lip-smacking goodness that awaits. They’re done when they’re firm to the touch. I’m supposed to wait until the muffins are “cool enough to handle,” but because I possess what I’ve been told are “asbestos hands,” I pick the muffins up as soon as they come out of the oven and dip them into a waiting bowl of melted butter. I try brushing on the butter with a pastry brush but the butter doesn’t adhere as well as just dunking the muffin into the butter. It’s this lustrous glaze that satisfyingly mimics the “just fried” taste of a regular doughnut. A quick smooch with the cinnamon-sugar mixture and these delectable babies are ready to go.

Pairing it with my double beaker of fresh brewed coffee and browsing my favorite blogs, I am in doughnut muffin paradise. I think it's the buttery crumb merging with the steam that escapes from its divine depths, that creates this glorious place with every bite. Obviously, I can’t mistake this for a real doughnut, not even cake doughnuts, but it surely tasted incredible satisfying.



Muffin Doughnuts
Adapted from a recipe in Southern Living, 2008

Ingredients:
1½ cup unsalted butter, at room temperature
1¾ cups sugar
4 large eggs
6 cups all-purpose flour
1 tablespoon plus 2 teaspoon baking powder
½ teaspoon baking soda
1¾ teaspoon salt
1 teaspoon ground nutmeg
1⅔ cups milk
¼ cup buttermilk

For dipping:
1 cup unsalted butter; more as needed
2 cups sugar
2 tablespoon ground cinnamon

Put a rack in the middle of the oven and heat the oven to 350 degree F.

In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't over mix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about ½ cup. A large ice-cream scoop gives you the perfect amount. Bake the muffins until firm to the touch, about 30 to 35 minutes.

Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

You don't have to bake all the muffins right away; the batter will keep, covered and chilled, for up to three days in the refrigerator.

Makes 24

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George’s notes:

• Doughnuts have been around for centuries. Archaeologists turned up several petrified fried cakes with holes in the center in prehistoric ruins in the Southwestern United States. How these early Native Americans prepared their doughnuts is unclear.
• There is a very popular half-truth in doughnut lore centered on a very real sea captain and his mother. In 1847, Elizabeth Gregory was known in her New England circle to make a very fine olykoek. Her secret was to add a hint of nutmeg and fill the center with hazelnuts or walnuts. She even had a special name for her creation -- dough-nuts.
• Olykoek, also known as Oily Cakes, are sweet dough balls fried in pork fat. Made by the Dutch in the mid-19th century, olykoeks were predecessors of the modern donut.
• Muffins are generally, but not always, quick breads - meaning that a leavening agent other than yeast is used to make the bread rise. Muffins are made with a variety of flours, fruits and nuts and are baked in a muffin pan. Traditionally, muffins are sweet to a degree, but savory muffins are not completely uncommon.

Mashed Potatoes & Gravy...

The other day, I had a post about one of my favorite entrées when I am entertaining; which I call Celebration Pork. I usually like to have at least one side that I know all my guest will find comfort in ~ something that they are familiar with. That way, they feel at home.

For this particular dinner, I served as my comfort side, garlic mashed potatoes with a unique cider gravy. Here are the recipes I used.



Garlic Mashed Potatoes with Thyme

Ingredients:
8 large Yukon Gold potatoes, peeled and halved
Kosher salt and black pepper
1 cup whole milk
1 cup heavy cream
4 tablespoons butter
1 head garlic, halved horizontally
12 sprigs fresh thyme
⅛ teaspoon freshly ground nutmeg

Place the potatoes in a large pot and add cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until tender, 16 to 18 minutes. Drain the potatoes and return them to the pot.

Meanwhile, place the milk, cream, butter, garlic, and thyme in a small saucepan and bring to a boil. Set aside until the potatoes are cooked.

Strain the milk mixture into the pot with the potatoes. Add ¾ teaspoon salt and 1⁄4 teaspoon pepper and mash. Sprinkle with the nutmeg before serving.

Serves 8


Hard Cider Gravy

Ingredients:

Drippings from a pork roast
1 cup hard cider or dry white wine
2 to 3 cups chicken broth
4 tablespoons unsalted butter
⅓ cup all-purpose flour
Kosher salt and black pepper, to taste

Strain the drippings into a large measuring cup or bowl. Let stand for 5 minutes, then skim off and discard the fat. The drippings are coming from your pork roast or tenderloins.

Place the empty pan over 2 burners on medium-high heat. Add the cider and cook for 1 minute, scraping up the bits stuck to the pan. Pour into the skimmed drippings and add enough broth to make a total of 4 cups.

Make a roux by melting the butter in a large saucepan over medium heat. Cook the flour, whisking, until golden, 4 to 5 minutes. Whisk in the broth mixture and bring to a boil. Reduce heat and simmer until thickened, 8 to 10 minutes. Season with salt and pepper.

Serve in a gravy boat.

Serves 8

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George’s notes:

• Being from James Brown’s hometown, I remember he had a “mash potato” related hit song call Do the Mash Potato. It is said that James featured the dance prominently in his live performances during the 1950s and '60s.
• Gravy is thought to have originated in Egypt around 3000 B.C. Hieroglyphs in the tomb of Djer, an early first dynasty pharoah, at Umm el-Qa'ab are said to resemble Classical Greek clay vessels, from which the modern French gravy boat was ultimately developed. Paintings on the walls of the tomb depicting feasting show the diners (presumably members of the royal court) drinking a liquid, however the context does not lend itself to wine, beer or blood.

Ratatouille ~ Roasted not stirred

Last week I commented on a blog, that Ratatouille was my favorite animated film; some how I really relate to behind the scenes of a commercial kitchen from my days working as a freelance chef at a large catering firm in Connecticut. But that’s a long story for another time.

When it comes to the classic French Provençal vegetable stew, ratatouille, I prefer it roasted not stirred. What I mean is I’d rather eat ratatouille that’s been cooked in the oven where the vegetables are left alone to slowly roast in their own juices, than ratatouille that’s been made on the stove-top where the vegetables are often overcooked and stirred to a mush.

Until quite recently I’d only ever made ratatouille on the stove-top. The results had always been very palatable, but not what I would describe as overwhelmingly good. I’d always put this down to the fact that I wasn’t cooking each vegetable separately, a method that some recipes recommend to preserve the integrity of each vegetable. But I’d never had the time or inclination to test that theory.

Being a big fan of oven-roasted dishes, and armed with the necessary ingredients of eggplants, tomatoes, zucchinis, peppers and onions, I was inspired to create this roasted ratatouille. Unhampered by excessive stirring, the vegetables develop a deliciously sweet roasted flavor and wonderful texture that rise above any stove-top ratatouille I’ve ever tasted.

Since this roasted ratatouille revelation, it’s become one of my favorite “set and forget” oven-baked dishes and has revolutionized my culinary repertoire with its sheer versatility. Just as good hot, warm or cold, this ratatouille can be prepared ahead and kept covered in the fridge until you’re ready to roast. Once cooked, the leftovers, which are unlikely, taste even better over the next day or two.

To date I’ve served roasted ratatouille: tossed with pasta and white beans; nestled on a baguette with brie, which is a heavenly appetizer! Or served on the side of grilled tuna; used as a pizza topping with anchovies and olives; and served over polenta.

I’m sure there are dozens of other ways you could use this ratatouille, and if you can think of any I’d love to hear your ideas in the comments.

Bon appétit!



Roasted Ratatouille

Ingredients:
14 ounce can diced tomatoes
1 teaspoon salt
¾ teaspoon freshly ground black pepper
½ teaspoon sugar
2 cloves garlic, minced
1 tablespoon fresh parsley, finely chopped
½ teaspoon dried thyme
6 tablespoons extra virgin olive oil
1 red onion, thinly sliced and separated into rings
2 red peppers’ cut into strips
1 green pepper, cut into strips
2 yellow squash, cut into 1-inch cubes
2 zucchini, cut into half-inch rounds
½ eggplant cut into 1-inch cubes

Preheat oven to 350 degree F.

Mix together the canned tomatoes, garlic, salt, pepper, sugar, parsley and thyme until combined.

Oil a baking dish with 2 tablespoons of the olive oil. Start by layering a quarter of the sliced onion in the bottom of the baking dish then top with a quarter each of red and green peppers, squash, zucchini and eggplant. Spoon a quarter of the tomato mixture and 1 tablespoon of olive oil over each layer.

Repeat the process to make 4 layers. Cover with aluminum foil and bake for 1 hour, then uncover and bake for a further 15 minutes.

Serves 4

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George’s notes:

• A challenge for the filmmakers of Ratatouille was creating computer-generated food animations that would appear delicious. Gourmet chefs in both the U.S. and France were consulted.
• The film was nominated for five Academy Awards including Original Score, Achievement in Sound Editing, Achievement in Sound Mixing, Original Screenplay and Animated Feature Film, winning only the last one.
• Ratatouille originated in the area around present day Province & Nice.

Penne with Roasted Pear & Goat Cheese

I have been trying to eat lighter, so I always ask my local vendors “What’s good today?” At a recent trip to my favorite cheese shop, the young lady helping me mentioned enthusiastically that they had just received a great goat cheese from a local farm ~ Granny’s Homestead Dairy. I must say that this cheese has a very creamy texture and a subtle tangy flavor from the goat’s milk.

One of my favorite ways to enjoy goat cheese is with a good, fresh pear. So I eagerly scouted the markets, hoping to find that perfect piece of complementary fruit. However, while it may be a great time of year for goat cheese, it seems the pears aren’t on quite the same schedule. The pears at my neighborhood supermarkets have been a little on the hard side recently—they may look great in the produce display, but are often just a little too firm to eat right away. At least, not without a little help—roasting them in the oven is an easy way to soften them and bring out additional flavor as well.

For a quick one-dish meal at home, I combined some crumbled goat cheese with roasted pears, walnuts, a couple of handfuls of greens and penne pasta. This is wonderful served warm, or as a cold salad the next day. Enjoy!



Penne with Roasted Pear, Goat Cheese and Walnuts

Ingredients:
8 ounce pasta, such as penne
2 pears, ripe but firm
1 tablespoon plus 3½ tablespoons extra virgin olive oil
1½ tablespoons balsamic vinegar
Juice of half a lemon
½ cup baby arugula
½ cup baby spinach
¼ cup chopped walnuts
¼ cup crumbled goat cheese
Pinch of sea salt

Preheat oven to 425 degree F. Slice the pear into thin wedges, leaving the skin on and removing the center core. Toss with one tablespoon of olive oil, coating lightly, then place in baking dish and roast in oven for 10 minutes. Remove from oven, stir again, and return to oven for an additional 5 minutes. Allow to cool, then cut into smaller bite sized pieces.

Mix together the remaining 3½ tablespoons of olive oil with the balsamic vinegar and lemon juice. Cook penne according to package directions. Drain pasta and mix in the olive oil-vinegar-lemon juice mixture, then mix in the chopped pears, arugula and baby spinach. If desired, add a little sea salt to taste. Divide among plates and top with crumbled goat cheese and chopped walnut pieces.

Serves 6

Option: Skip the pasta and just serve with extra greens as a salad.

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George’s notes:

• Goat cheese, sometimes called chèvre, is a cheese product made from the milk of goats. Goat cheese comes in a wide variety of forms, although the most common is a soft, easily spread cheese. Goat cheese can also be made in hard aged varieties as well as semi firm cheeses like feta. Goat cheese is especially common in the Middle East, Africa, and some Mediterranean countries, where the hardy goat survives in areas where cows cannot.
• Goat cheese softens when exposed to heat, although it does not melt in the same way that many cow cheeses do. Firmer goat cheeses with rinds are sometimes baked in the oven to form a gooey warm cheese which is ideal for spreading on bread with roasted garlic, or alone.
• Recent studies show that cheese made from goat milk has more protein than cheese made from cow's milk, and is actually very similar to that of human breast milk.