Thursday, February 18, 2010

AN ODE TO BROCCOLI


AN ODE TO BROCCOLI


Alert the media... dieting is not fun.  Especially when you've reached the point where you stop losing after only dropping five-six pounds.  Drastic measures need to be taken.  Cutting more calories is a must.  Wanting to chuck it all and have a bacon cheeseburger becomes a very tempting option.  And then there's the yearning for a chilled glass of chardonnay or a very dry vodka martini (two olives) after a long, long day of eating lettuce and almonds.  But I'm determined - there's a closet full of designer clothes in my bedroom waiting to be worn (I won't even go into the 'jeans thing')... to come out of the dark and into the sunlight (not to mention that Richard's really tired of seeing me in faded and ripped sweats).

So what to do to free this wonderful waiting wardrobe?  Eat less, exercise more?  Duh!!!  This is where broccoli comes in.  It's green, it's healthful and, most important, it's no points if you doing Weight Watchers or 'free' calories if you're doing South Beach...  I'm doing a new schizophrenic diet I call South Beach Watchers...  I follow the So. Beach guidelines (which really aren't that much different from WW) and count points.  So it's fish, chicken, lean meats, tons of veggies, nuts, a low fat cheese stick now and again, NO alcohol, and little to no starch unless it's multi, multi, multi, multi, multi grain.

So back to my ode to this mini-tree vegetable...

Like President Bush '41, I'm not a fan.  Richard is.  We eat it once - twice a week, usually steamed w/ a dash of butter or margarine (less than a point) and a spritz of fresh lemon juice or balsamic vinegar, though sometimes we've been known to roast those little trees w/ a little EVOO.  But when that is often the only thing on the dinner plate complementing that piece of fish, chicken or lean meat that ole broccoli taste gets old.  Especially, as I've stated, one is not a fan.  Now, I can cheer for asparagus and do cartwheels for steamed spinach and kale, but it's barely a hoot, never mind a holler, coming out of my mouth for broccoli, and certainly no acrobatics.  I look at those little green trees on my plate and wonder why I'm being punished.  I yearn for something rich and creamy.  Well, I've found a satisfying solution.  Mashed broccoli.  I loved South Beach's mashed cauliflower recipe to satisfy a dieter's mashed potato craving... why not mashed broccoli to satisfy my 'rich and creamy' craving?   So I followed the So. Beach mashed cauliflower recipe w/ a little adjustment and improvisation here and there... and voila!  Rich and Creamy!  I might even learn to love broccoli.  Nah.

Rich and Creamy Mashed Broccoli
(serves 4)

Ingredients:

4 cups broccoli trees (don't forget to include the 'trunks')
1 ounce of Brummel & Brown yogurt/veggie oil 'margarine' spread
1 ounce fat free half & half (sometimes I add a bit more if needed for 'creaminess')
2-3 tablespoons of grated parmesan cheese
pinch of salt
pinch of pepper

Directions:

Steam the broccoli until soft.  Puree in food processor, adding the margarine spread, non-fat half and half, and parmesan cheese.  Season with the salt and pepper.



Thursday, February 11, 2010

AUNT FANNIE - LAKE BOONE... A MEMOIR

(Mom, Bob & Me)

AUNT FANNIE – LAKE BOONE
A MEMOIR


My Aunt Fannie was not your ordinary Aunt Fannie… well, actually she was my mother’s Aunt Fannie - my Great Aunt Fannie (I’m digressing already). Like many Aunt Fannies, she came to America, crossing the Atlantic in steerage, and passing through the gates of Ellis Island near the turn of the century. Also, like so many Aunt Fannie immigrants she worked as a domestic… a cook… even a nanny (though I think the term was ‘governess’ back in her day…). But unlike many of those other Aunt Fannies who worked for wealthy families, she worked for a real WASP 400, wealthy (that’s redundant, I know) banking family. Whether this patriarch was the founder of Chase (which seems stuck in my brain) or some other mega bank, I can’t recall. But it was definitely one of those banks too big to fail… til 1929. He owned mansions in Manhattan and Newport, Rhode Island. And, he owned a yacht. A real yacht with many staterooms, a Captain and crew, and servants. As the cook and nanny, Aunt Fannie traveled the world on that yacht, taking care of his children and catering his lavish parties. Her reward? Investments! Aunt Fannie didn’t need much to live on because she lived with the banker and his family, so Mr. Banker invested her salary and her money grew and grew and grew.

As legend has it, she retired fairly young and divested all her investments before that fateful day in ‘29, stuffing all that cash into shoe boxes under her bed. Was she forewarned by her former employer? I don’t know. I don’t know if anyone knows. But she was shrewd with money and may have read the seemingly never-ending bull market accurately on her own.

She bought a large two-story house on Lake Boone in Massachusetts.  A 'spinister,' and like Elizabeth the lst (the spinsiter queen), Fannie was queen of her kingdom.

The house, named Camp Massasoit after the great New England Chief, was located near her brother (my mother's father) and his seven off-spring, two of whom were my beloved mom and my wonderful Aunt Fritzie. Sadly, I don’t think I ever knew my grandfather’s name. Isn’t that weird? But I do know that he hanged himself when my mother was eighteen. Not the best memory. (I know… digressing).

As Fannie’s myriad number of nieces and nephews grew, they spent endless days at Lake Boone swimming and boating in the summer… ice skating in the winter… often joined by cousins from various parts of Massachusetts and New Hampshire. For most of the winter, however, Fannie lived in Florida supplementing her income by playing the dogs. Greyhounds, that is.

Eventually, the nieces and nephews went off to college or Boston or New York to find their own way in the world, married and had children of their own… my thirteen cousins, my brother and me. It was now our turn to while away summer days at Camp Massasoit.

(the cousins & Aunt Fritzie - I'm in the yellow shirt)

One of my most vivid memories is the camp itself. The kitchen, with its long farm sink, led into the long (almost the length of the house) screened-in porch where the ice box proudly stood. In the living room was a large stone fireplace

(Bob & me & the fireplace)

 and a piano covered with framed black & white family photos. On the walls were dusty and fading banners of Dartmouth where my Uncle Aarne (my mom’s oldest brother) was a football hero and other college banners where other nieces and nephews attended. The large slip-covered sofa was literally covered w/ souvenir pillows from her travels and the travels of her family and friends. You know the kind. The brightly colored satin pillows w/ tassels that proudly displayed a map of Atlantic City or the Lincoln Memorial or a deer in Yellowstone Park… I loved those pillows, especially a fading shocking pink, chartreuse and yellow one from Las Vegas! On the distressed wooden floor was an enormous “Oriental” rug, faded and threadbare.  But that rug still seemed ‘important’ to my young eyes. Adjacent to the living room was a sun room/bedroom where favored relatives could sleep. Usually a nephew or bachelor uncle (she favored the ‘boys’).

The stairs in the living room led to the pitched-ceiling attic which had two small bedrooms – one for Aunt Fannie, where her false teeth floated in a glass of water at night, and one for the ‘favored’ visiting married couple. Some summers that bedroom was my parents.’ Other summers it was Aunt Fritzie and Uncle Martin’s room. And, some summers it was neither couples', but my grandparents (on my father's side) who got that little room (well, that is until my grandmother and Fannie got into a 'to do' over one thing or another - then they had to sleep w/ us kids).  We almost always spent our vacations with Fritzie and Martin and my cousins Linda and Bruce. But the main room of the attic was an enchanting, cavernous space (at least to me) that we kids shared.  The room was filled w/ antique iron beds and ironstone chamber pots under each bed. At the far end of the room were two floor-to-ceiling wooden ‘doors’ which opened out high above the backyard. I remember sitting there at night with some of my cousins, our legs dangling out of the attic, watching fireflies and waiting for Peter Pan to come and get us. We never tried to fly. We knew we had to have Tinkerbell’s fairy dust to do that.

As I noted above, one thing I learned early on was that Aunt Fannie preferred men. She was a fairly homely woman and never married, but she flirted shamelessly with the men in her life. (I wish I had a picture, but sadly, I don't - only her picture in my memory.) The women, on the other hand, were there to do her bidding: cleaning, shopping and cooking. But they knew she loved them and it was little price to pay for the fun they (and we kids) had.

Of course, it wasn’t all fun for the grown-ups. One year Fritzie and Mom decided they were tired of cleaning the floors and Oriental rug with Fannie’s carpet sweeper, so they went into town and bought a brand new Hoover – only the best would do for Aunt Fannie. I still remember the roar that came out of my great aunt when Fritzie and my mom proudly unveiled the shiny new vacuum cleaner. Fannie hated it! I mean truly hated it. No way was she going to allow that ‘thing’ in HER house she yelled. The carpet sweeper worked perfectly fine, thank you very much, so get that ‘thing’ out of here! The same outrage was repeated when one of my ‘second’ uncles (like a second cousin) bought her a refrigerator so she wouldn’t have to rely on the ‘iceman cometh.’ Nothing doing! Get that monstrosity out of HER house. Her icebox was perfectly fine, thank you very much. So much for some modern amenities.

And then there was the outhouse. Did I forget to mention the camp had NO bathrooms and sometimes there were ten, twelve or more people staying there at one time? The adults conspired to have one installed, but again Fannie Would. Not. Hear. Of it! The outhouse was perfectly fine, thank you very much. And if you didn’t like it – you didn’t have to come and visit. Period. End. Of. Discussion. Somehow the adults managed, even on the rainiest days, and we kids never noticed that we were living so ‘primitively.’

So, now I imagine you might be wondering if we bathed since we had no bathroom. I’m happy to report we did. There was the kitchen sink for 'sponge' baths and we had a makeshift garden hose shower for quick ‘clean-ups.’ But mostly we washed in the lake. Washing our hair was the most fun… suds-ing it up, then diving underwater to rinse the suds away… sometimes we’d suds up each other’s hair, then all of us would hold our noses and dunk each other over and over again…

Aunt Fritzie taught me how to play cards at Lake Boone. Specifically canasta. And Aunt Fannie was so proud of the way I played (we’re a card playing family and play whenever and wherever we can)...

(uncles looking for floating pinochle card)

she had me sit in on a game w/ the ‘grown-ups’ one evening before I had to go to bed. I was so proud, I ‘dined out’ on that special treatment for the rest of my vacation by recounting my tale of ‘favoritism’ at every meal much to my cousins’ annoyance.

Once, before cousin Bruce could swim, my beach ball floated out in the lake. Bruce -- always my hero -- went to save it. But he couldn’t swim, right? Well, he was feeling invincible because he was in one of those colorful plastic tubes we kids used to float in (the ones w/ orange gold fish and green starfish painted on them… d-i-g-r-e-s-s-i-n-g…), so off he paddled and kicked. His mom (Aunt Fritzie) was watching us from the screened-in porch above and called out, but Bruce had made up his mind. He was getting that beach ball! But as he reached for it, he somehow slipped out of that little plastic tube and floundered. Before he had even a mouthful of water, Aunt Fritzie flew down the porch stairs, across the dock and dove in the water in her shirt-waist dress and saddle shoes. A few fast strokes later she had her son locked safely in her arms and began to swim ashore, but not until Bruce grabbed the beach ball and brought it home to me. I don’t remember her scolding Bruce for his gallantry, but I do remember her mourning the destruction of the permanent that my mother had given her earlier that morning. Remember Tonis -- the DIY home permanent??

Lake Boone was also where my brother Bob first got “married.” It didn’t matter that he and his ‘bride’ were only five and the marriage wasn’t legal.

(the wedding)

And Lake Boone was where the 'old' folks and we kids would fish off the dock in the morning w/ bamboo poles, using bits of white bread for bait…

(grandpa fishing at sunrise)

catching little sunfish-like fish that everyone called pumpkin seeds. It’s where my brother stepped on a rusty nail and had to have tetanus shots and where we all listened at the top of the stairs as the grown-ups played cards, drank highballs, laughed and sometimes argued (Finns and their politics!) til the wee hours of the morning. It was during one of those nights that I learned one of my mother’s and Aunt Fritzie’s girlfriends, on a drunken tear some years earlier, grabbed her son out of bed in the middle of the night and dragged him - still in his pajamas - to some seedy hotel where his father was in the midst of a tryst with some “other” woman. I wasn’t sure what a tryst was or exactly why this was awful, but my parents, my aunt and uncle and those at the card table certainly made it clear that it was.

And it was at the lake where we all gathered at the long table in the screened-in-porch that served as the dining room for fried fish breakfasts made w/ fish we had caught that morning (filleted by the ‘men’) and dinners made by my mom and aunts. It was there on that porch my older cousin Linda (Bruce’s sister) played Johnny Ray records and “Earth Angel” with other older cousins and their lake friends, and where Fannie’s neighbor with an antique Model T would give us kids rides. It’s where we all learned to row a boat

(Bruce & me)
and to swim and where we spent quality time w/ our parents.

(mom & me)

(dad & Bob)
(the water-wing wonder)

 It’s also the place where, spying through a crack at an older cousin as he changed out of his wet bathing suit in the little dressing room under the outdoor stairs, I saw my first penis other than my dad’s or brother’s. And, it was then and there I decided I didn’t want one. Sorry, no picture!

The lake was where we kids would stop what we were doing and run into the camp when we smelled Aunt Fannie's deep frying donuts! They’d still be hot, draining on a dish towel (paper towels? – not at Aunt Fannie’s) when we’d grab a few and go out on the un-screened-in porch and sit on the floral cushioned swing hanging from chains and eat donuts til our stomachs nearly burst. Years later, my mom said that Fannie had lost her donut ‘touch’ by the time Bruce, Bob and I had them. She said they were too greasy and heavy. But to us kids… well, me at least… they were the best donuts in the world.

The summer I turned nine was the last summer I would spend at Lake Boone with Aunt Fannie because Fritzie and Martin had bought their cottage on Alexander’s Lake in Dayville, Connecticut and my family would continue to spend vacations with them there. But the memories of Fannie, her home and Lake Boone have never left me.

Until she died Aunt Fannie continued to spend every winter in Florida going to the dog track and betting on the races, supplementing the income from her investments (she did finally take her money out of those shoe boxes and return it to the bank sometime after WWII – or so the legend goes). And when she was at the lake, the camp was still filled with friends and relatives. She never did put in a bathroom, though I think she finally broke down and let someone buy her a vacuum cleaner. To this day, I have no idea where anyone did laundry.  In the lake?

(Mom going I don't know where to do laundry)

Bruce and I, w/ our cousin Mike, did make it back for a brief visit the summer Mike and I turned 16. Fannie flirted with the boys and decided that I would be a perfect match for one of her favorite neighborhood boys. His name was Eric and we had played together when we were kids. Our parents had been friends in their youth. He was 17 or 18 that summer and drop-dead gorgeous. Fannie egged us on. She wanted Eric in the family, but I was a big disappointment to her because I hadn't developed her 'knack' for flirting.  After we left the lake, I never saw him again.

In my early twenties, I went back to Lake Boone one more time when I accompanied my mother to Aunt Fannie’s funeral. I don’t remember who was there, but there seemed to be a lot of first cousins and second cousins and third cousins, most of whom I hadn’t seen since I was 8 or 9. The funeral remains in a fog - maybe because I only want to remember Fannie as she was when I was a kid… taking out her teeth at times to scare us… applying a burning antiseptic on a cut I had on my leg that she’d been using sparingly since before ‘the’ war so many years ago. (Why? Because Uncle Aarne had brought it back for her from Dartmouth so it must be special so she only used it for special occasions. And, I felt special, even if my leg burned for an hour, but I’m back to digressing). I wanted to remember only those things, as well as sneaking into her sparse, whitewashed bedroom seeing those teeth floating in the glass… eating those warm donuts… listening to her yell at her nieces and flirt with their husbands… bossing us kids around… I still wanted to believe that Aunt Fannie would never leave us.  And in some ways, she hasn't.

Monday, February 8, 2010

SUPER CHILI BOWL

SUPER CHILI BOWL

Super Bowl Sunday is something I've come to look forward to and it's not because of the game.  I mean, I like the game well enough, especially this year's.  It was exciting and I was so pleased for the city of New Orleans.  But why I really look forward to the Super Bowl is the chili... and then there's the Fargo dip, but I'll dip into that a little later.

For a decade or so our friends, Candace & Craig, have given an annual Super Bowl party.   And, as in many Super Bowl parties across America, there are margueritas, beer, wine, dips and chips and chili.  BUT, what makes their Super Bowl party so memorable is the chili (and the Fargo dip, but I'll dip into that a little later).  There's never just one big pot of chili at this party, though.. there's three - sometimes four - to choose from.  Like a 'wine' tasting with protein.  Well, that's probably a bit disingenuous since we all do more than 'taste' the various chilis... we go back for seconds and thirds... sometimes eating a mountain of each, one at a time... sometimes putting all three in our bowls at the same time.  And, of course, there's the shredded cheese, cilantro, chopped onions, sour cream, etc., etc. to adorn these flavorful concoctions.  Though my favorite chili acoutrement is the Fritos.  Yup, Fritos which our chili chef recommends we put on the bottom of the bowl, then pile the chili on top.  BUT, before we dive into the chili, we first have 'appetizers'...

This year Richard went 'retro' and brought the classic spinach dip which he served in a scooped out round peasant bread w/ the cut-out bread torn into pieces to be dipped into the dip.  Friends, Chris & Sandy, brought a palate pleasing pate reminiscent of the Pate Therese I blogged about around Thanksgiving, though this pate was smothered in a wonderful cream cheese 'icing,' served w/ classic Wheat Thins... and then there's Jule's Fargo dip.  Yup - now is the time to dip into this dip.  It's not an onion dip.  It's not a leek soup dip. It's not a mushroom dip.   It's just Fargo dip (yes, that Fargo, so named because Jule grew up in Fargo and this is the dip her mother made for her father every day as his afterwork reward to complement his one-olive vodka martini...stirred not shaken.  Sorry James.)... a dip made from a secret combo of garlic, salt and onion powder and, if you serve it with Ruffles original potato chips, you can’t eat just one. We (those of us who have attended this annual event all these years) have tried to figure out how this dip is made - but sadly, it remains a Jule family secret.  Secret or not, however, it's something we look forward to every year.

By half-time, we were dipped and pate'd out.  We'd had margueritas, wine or beer and were now ready for the chili 'tasting.'  This year, our choices were:

1.  Beef
     New Mexico Chilies
     Chipotle chilies
     Red Peppers
     Red Beans
2.  Pork
     Bacon
     Guajillo chilies
     Jalapeno chilies
     Pinto Beans
     Beer
     Bourbon
     Yellow peppers

3.  Turkey
     White Beans
     Black Beans
     Corn
     Serrano Chilies
     Banana Chilies

All were delicious, I couldn't pick a favorite, though perhaps I did lean a little to chili #2.  It had bacon!

You'd think we'd be full after dipping and chili-ing, but after the game, the desserts appeared.  I made some classic brownies w/ walnuts - but it was Jule's three desserts that scored!  A master chef, she's particularly brilliant when it comes to desserts and these were no exception.  The first one I tasted was a sweet apricot chocolate and pecan bar. Oh my!  The second was a cappuccino brownie that sent my brownies to the back of the class, and the last, and my favorite, was the pepper roasted pecan chocolate cupcake w/ a caramel center.  It was the most amazing cupcake I'd ever eaten.  Since Jule made it up, there isn't a defined recipe, but if you bake, I think you can figure it out from the directions she gave me.

JULE SELBO'S
PEPPER ROASTED PECANS & SALTED CARAMEL CENTER
 EXTRA CHOCOLATE CUPCAKES

Raw Pecans
Black Pepper
Chocolate Chips or Chunk (best quality possible)
Your favorite Chocolate Cake recipe

FOR CARAMEL
Granulated Sugar
2 –3 TBSP Unsalted Butter
Heavy Cream – slightly heated
Sea Salt

Preheat oven to 350.

Put whole raw pecans on a baking sheet, cover with freshly ground black pepper. Roast until the color of the pecans has deepened to dark brown – about 10 minutes. Cool.

Make your favorite chocolate cake batter. I use the one from the Big Yellow Gourmet book.

Use a cupcake pan, put in the cupcake paper holders. Ladle in cake batter so that 1/4 of the cupcake holder is filled. Put in a layer of chocolate chips. Add another thin layer of cake batter. Then add layer of roasted pecans. Then another layer of chocolate chips. Then top off with another chocolate cake batter layer. You’ll be almost to the top now.

Bake at 350 until a knife inserted into cupcake comes out clean.

While they are baking, make your caramel. Cover large saucepan with granulated sugar. Add the butter. Add just a bit of water to lightly wet the sugar. Med-low heat, let the sugar melt until it turns into a caramel. Add the heavy cream and sea salt to taste. Stir.

Once the cupcake is done, while still hot, take a spoon and make a bit of a split in the cupcake, drizzle in as much caramel as you like and then “stick the cake back together”.

You can reheat these when it’s time to serve — but keep a watch so they don’t “cook more”.

Enjoy with ice cream!  I did.

So... the party's over and I'm back to South Beaching it.  But the super chili bowl memory lives on.

Thursday, January 28, 2010

THE IVY


THE IVY

My girlfriend Cindra and I have been friends forevah.  We met as twenty-somethings in Manhattan where we lived and worked seeking our fame and fortune in show biz.   We've been friends through divorce (mine), relationships, marriages, remarriages (mine), miscarriages, births (her beautiful daughter), deaths and just plain weathering the joys and pitfalls of life.  For years now we've both been in LA (she in Beverly Hills - me in 'the Valley') but no matter how busy we are, we always make time to take each other out for a birthday lunch.  This week it was my birthday lunch to her.

Over the years different restaurants have been favorites but have closed or fallen out of favor.  The one restaurant  that has been a constant is The Ivy.  Yeh, that "Ivy" - the one often mentioned in gossip rags or TMZ... where celebs dine to prove to the world they're still married or not feuding, or to send tongues a-wagging if they're seated w/ a high profile director or a studio mogul or an ex-lover.  The paparazzi go nuts when they're 'tipped' that a celeb whose photo is worth a ton of money will be at the restaurant for lunch or dinner.  Sometimes the sidewalk and curb can be so crowded it's an Indie 500 challenge to maneuver your car to the valet parkers.   And then, of course, it's pricy and I haven't quite found my fame and fortune... yet.  Well, "so what," I say!!!  Sometimes you just need to splurge and the restaurant is just so 'rustic, country French/cottage-y' pretty and the food is good and plentiful, and being there makes a person (well, me at least) just smile.  So there!!!  The 'smiling' reason alone keeps it a favorite.

And it really is pretty (see pix on-line).  The Ivy may well be the only restaurant in Los Angeles surrounded by a white picket fence framing a charming patio filled with fragrant rose bushes, simple white umbrellas, white tableclothed tables and 'bistro'-style chairs with over-stuffed floral throw pillows.  Inside this simple country cottage (and the restaurant really IS a cottage in the middle of one of Beverly Hills 'trendiest' streets) the dining rooms are filled with rustic 'flea market' antiques, lots of real flowers, floral fabrics, vintage pictures & paintings and so many  'shabby chic' touches it makes Rachel Ashwell seem mid-century modern... but we usually eat on the patio unless it's very, very cold (the patio does have heaters) or raining.

The forecast for our lunch date called for rain.  But when we arrived, the weather was just overcast and cool, so we decided to go for it and eat on the patio.  I got the seat by the heater.

The menu is a study of American comfort food w/ a California twist (which often translates to what I call Cal-Mex).  I love the caesar salad, but because it was cool, I wanted a hot lunch.  One of the day's specials was grilled rock shrimp tacos -- sounded good.  Cindra ordered the warm grilled veggie salad w/ chicken (the salad can also be made w/ shrimp or a combination of chicken and shrimp).  The portions are large.  I got two very stuffed tacos, rice and white beans that we could have shared.  And though I thought it was very good,  I couldn't finish it all.  The salad, too, was enough for two people and Cindra gave me a little plate (you think that's maybe why I couldn't finish my own lunch?) and it was delicious.  Another favorite of ours is The Ivy's chicken tostado.  Again, a very generous salad and really tasty.

As we sipped our ritual Bloody Marys (the old-fashioned kind of Bloody Mary, not the restaurant's spicy Cajun version), ate our entrees and caught up on each other's lives, the movies we'd seen, the books we'd read, the weather remained dry.  We pushed our luck and ordered some espresso and tea and continued to just enjoy the afternoon and our conversation.  The drizzle came w/ the check, but I didn't care if I got a little wet, I was going home.  But as Cindra drove away and the valet brought me my car, the heavens opened up.

As they say in show biz...  Timing is everything.



The Ivy
113 N. Robertson Blvd.
Los Angeles, CA
310-274-8303

Monday, January 25, 2010

GOLD. SILVER. AND A SIMPLE SUNDAY SALMON SUPPER




GOLD.  SILVER.   AND A SIMPLE SUNDAY SALMON SUPPER

Yesterday my friend Michael took me to the latest home party trend.  This was not my mother's era Tupperware party or a Princess china party, but a party where you make a few bucks rather than spend a few bucks.  A party to help get a bit of cash - something we can all use.  A party to sell your old gold and silver - though I don't know if gold or silver ever gets "old."   Now that gold bullion is over a thousand bucks an ounce, I thought - Yay, I'll be rich!  Oops, not quite.  The gold we all have is not gold bullion so the price per ounce (or gram which is how the buyer weighs it) is less and each carat is priced differently... 18K being the highest per gram, down to 10K being the lowest.  No gold plate or gold-filled pieces need apply.  So I went through my jewelry box and found  'old' gold jewelry from another lifetime... even an old circle pin (remember those?) which had been hanging out for decades unworn and unappreciated... so why not sell it? 

Same was true of some of the broken and 'old' sterling jewelry and other pieces (a toothpick holder?!) I had lying around the house getting tarnished.  Though silver is only about $18 an ounce, I loaded up a baggie.  Whatever I could get for it all would be great.

Well, the party was fun, filled w/ refreshments (cheeses, cookies, even sushi) and I made my car payment and then some...

So why am I telling you all this?  Partly because you might get more for your used gold at a gold dealer, but for me, the thought of schlepping around getting prices was a turnoff, and I had a lovely afternoon (the party was at 'tea' time), got a fair price for stuff I never used or wore AND, since I had invited Michael for dinner afterward, we got back to our house just in time to have a delicious simple Sunday salmon supper Richard had made for us while watching the football playoffs.

For appetizers, I had earlier cooked some gourmet sausages and sliced them to easily dip into that Follet walnut Dijon mustard from France that I've written about.  I had also put out some cherry tomatoes to dip into olive hummus.  Simple, inexpensive but 'tasty.'  The table was set w/ basic white dishes,  'fish' flatware w/ celluloid handles, cloth napkins and white candles ready to be lighted.

While we were gone, Richard roasted Brussels sprouts (I love roasted Brussels sprouts) and when we got home he baked salmon filets w/ a mustard sauce on a cedar plank, and made some cous cous...

Again, simple, inexpensive and deliciously 'tasty.'  A simple Sunday salmon supper.



RICHARD'S SIMPLE SALMON COOKED ON A PLANK

In case you've never cooked on cedar planks before, you can buy them in most super markets - from LA's Ralph's to the more upscale Whole Foods (guess which is cheaper?).  But they are what they say they are... nothing more than small cedar planks, which infuse whatever you're cooking (as well as the kitchen) with a delicious aroma (and taste).

Safety tip:  You MUST soak the cedar plank in water for at least a half an hour to four hours before putting them into the oven (don't want the plank catching fire - that's not the 'smokey' taste anyone should be after).  Every set of planks Richard buys has these instructions, so make sure you follow them.

For last night's dinner, Richard put the salmon filets on the soaked plank and slathered the filets with a honey mustard, ground walnuts and olive oil glaze and cooked the salmon at 350 degrees for 12-15 minutes. 


But you can bake the salmon plain or get creative and invent your own glaze.

Omega-3 fatty acids never tasted so good.


Saturday, January 23, 2010

NO, IT DOESN'T TASTE LIKE CHICKEN



NO, IT DOESN’T TASTE LIKE CHICKEN


Oddly enough, tofu reminded me of kugel, the noodle dish I remember my girlfriend’s mom making for Passover when I was invited to their seder. But tofu really isn’t like kugel (well, maybe a little in texture), it was just what popped into my head when I took my first bite. Not visions of meat or chicken or fish – not even soy. Just kugel. But the tofu dish (named ‘Nonesuch Poele’ by the Galloping Gourmet) that Richard made last night was actually quite good. Nonesuch means "unparalleled" or in a class by itself and poele is a cooking method wherein the dish is cooked in its own juices...

Ten years ago, Richard had the pleasure of working on Graham Kerr’s farewell to television special on the Food Network. Over the years the Galloping Gourmet had slowed down to a trot and became more interested in making delicious, yet healthful, meals and for the show he ‘invented’ the recipe below. When Kerr made it for Richard and the special's executive producer, Richard thought it was delicious and wanted to make it for me. Well, I balked. Tofu?! Really?? Me and tofu?? (That’s a rhetorical question.) But, now that I’m dieting (making me not always the happiest of campers), I relented.

Did I like the dish? Yes. Much to my surprise. Do I like tofu? Yes. Much to my surprise. Would I recommend it? Yes. Much to my surprise. Do I want to have it again? Yes. Much to my surprise.  Am I giving up meat, chicken and fish.  Ha!



NONESUCH POELE
(as you will see, this dish can also be made w/ lean meat or poultry)

Copyright 2000, courtesy of Graham Kerr via the Food Network

Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 30 min
Level: 0
Serves: 2 servings

Ingredients:




• 3 teaspoons light olive oil, divided
• 1 cup chopped sweet onion
• 1 tablespoon finely diced ginger root
• 1 rutabaga, cut in 1-inch dice (1 cup)
• 1 parsnip, cut in 1-inch dice (1/2 cup)
• 2 carrots, cut in 1-inch dice (1 cup)
• 1/2 sweet potato, cut in 1-inch dice (1/2 cup)
• 1 stalk celery, cut in 1-inch dice (1/2 cup)
• 2 cups low sodium vegetable or chicken stock
• 8 ounces low fat, extra firm tofu, cut in 1-inch dice (or substitute 8 ounces chicken breast, turkey breast, pork tenderloin, ostrich, bison or other lean meat)
• 1 sprig fresh rosemary, 4-inches long
• 16 snow peas, strings removed
• 8 cherry tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon arrowroot mixed with 2 tablespoons water
• 2 tablespoons finely chopped green onion tops
• 2 tablespoons freshly grated Parmesan
• Cayenne pepper, to taste

Directions:
Heat 2 teaspoons oil in a 10-inch skillet on medium-high. Add the onion and ginger and shallow fry until just browned, about 3 minutes. Toss in the rutabagas, parsnips, carrots and sweet potatoes and continue cooking 4 more minutes. Stir in the celery, stock, tofu and rosemary. Cover and cook at a gentle boil for 10 minutes or until the vegetables are tender.



If you are using meat instead of the tofu, shallow fry, on medium-low heat, in a separate pan in the remaining teaspoon of oil until cooked through. It will take about the same amount of time as the vegetables. Add the snow peas and tomatoes to the vegetables and cook for 2 minutes. Season with salt and pepper. Remove the pan from the heat, stir in the arrowroot slurry and return to the heat to thicken. Serve the vegetables in a mound on 2 heated plates. Lay the cooked meat (if you are using it) on top. Spoon the thickened pan juices over the dish and dust well with the chopped onion tops, Parmesan cheese and cayenne.

Per serving with tofu: 381 calories, 10 gm. fat, 3 gm. saturated fat, 7 percent calories from saturated fat, 57 gm. carbohydrates, 11 gm fiber, 739 mg. sodium Per serving with skinless chicken breast: 483 calories, 13 gm. fat, 3 gm. saturated fat, 6 percent calories from saturated fat, 11 gm fiber, 739 mg. sodium

Friday, January 22, 2010

GREEN SOUP! (no, not pea soup)


GREEN SOUP!
Caldo Verde

Yup.  Green soup.  Or if you want to be 'fancy' - Caldo Verde!

For the past week LA has been cold (well, for LA) and wet.  Very wet.  Streets are flooding, mudslides are sliding and the rain keeps coming.  Perfect soup weather.

But we wanted to try something new.  Well, a couple of weeks ago, Richard and I were invited to lunch with good friends who live in Ojai.  Along with crusty bread and a chilled bottle of white wine, they served caldo verde with chicken.  It was delicious. The 'green' is kale.  I had never had kale before and loved it so, when the rains came, Richard decided to make it.  But instead of chicken, he made it with turkey kielbasa which is what the recipe actually calls for.  Well, maybe not 'turkey' kielbasa, but he went w/ the less 'fat' version (I'm dieting)...

So, for the past two nights we've had green soup.  Absolutely delicious.  Pretty healthful.  And way, way cheap for all of us who are on budgets.


Tonite tofu!   Me, who loves meat! I'm not sure about this -- but I'll let you know.



CALDO VERDE

Servings: 6 to 8
Adapted from "The New England Cookbook" by Brooke Dojny (via the L.A. Times)

Caldo Verde is a Portuguese soup.  This is just one of the many different caldo verde recipes.

Ingredients:
2 tablespoons olive oil
1/2 pound sausage, preferably Spanish chorizo, linguica or kielbasa, thinly sliced
1 large onion, chopped
4 cups chicken broth
1-1/2 pounds boiling potatoes, peeled and thinly sliced (since I'm dieting, Richard
    substituted turnips for the potatoes)
1 pound kale, thick stems removed and sliced crosswise into 1/4-inch strips
2 cups water, more as needed
salt and pepper to taste
Best quality olive oil, for garnish (preferably Spanish)

Directions:
In a large saucepan or soup pot, heat the oil over medium heat until hot.  Stir in the sausage and onion and cook, stirring occasionally, until the sausage browns and the onion softens - about 10 minutes

Stir in the broth, potatoes, kale and water.  Bring to a boil over high heat, then reduce to a simmer and cook, partially covered, until the potatoes (turnips) are very soft (almost falling apart) and the kale is tender - about 30 minutes.

Use a large fork or whisk to break up some of the potatoes (turnips) against the side of the pot to thicken the soup.  Adjust the liquid as desired, adding more broth or water.  Season to taste w/ the salt and pepper.  Garnish each serving w/ a drizzle of olive oil, if desired.

Each of the 8 servings:  253 calories; 11 grams protein; 20 grams carbohydrates; 3 grams fiber; 15 grams fat; 5 grams saturated fat; 25 mg cholesterol; 2 grams sugar, 559 mg sodium.

Again - delicious, healthful and CHEAP!!!!