Queso Freak

I do not know when it first came about, but a few years ago my reward for a week of eating well was a Friday night trip to one of several Tex-Mex restaurants in Austin that served what I considered to be good queso. Queso, chips, and salsa became my Friday night fix.

I could have a worse fix than queso.

At various points across the years I have had an entourage who joined me on a regular basis. We would get into such a routine that the staff knew what to bring me when I walked into the establishment. For the last year, I have mostly had my queso fix alone because my regular friends moved away or our schedules no longer align.

Does eating queso alone make me an addict?

I am somewhat picky about the queso. Heated Velveeta does not do it for me. It actually has to be some kind of cheese sauce. I also prefer the queso compuesto which means it comes with pico and meat and sometimes guacamole. I mix everything except any included guacamole into the cheese. I do not care for the avocado taste in the cheese, but I leave the guacamole floating in the hot cheese because warm guacamole actually tastes really good.

Recently I have been mastering the process of making my own queso from scratch. Getting a smooth sauce is not as difficult as I long imagined. I just had never done it right. Simply melting cheese does not a queso make.

I firmly believe that, much like bacon, cheese sauce makes almost anything better. Mastering the base for a cheese sauce allows for so many variations. One of my favorite variations involves making a smoky cheese sauce. When mixed with the right meats and pasta, it gives a sense of the grill. Properly incorporating fresh peppers into the base makes a very spicy sauce without the lumpy nature that sometimes happens when going for spicy. Using a variety of cheeses creates sauces as varied as the variety of cheeses in the fromagerie.

As much as I look forward to the queso itself on Friday nights, the real enjoyment of it comes from the company with friends and lively atmosphere in the restaurants. By going to the same ones so regularly, I recognize, and even know some of the regulars now. Despite my naturally introverted nature, I am comfortable enough in these places to relax and enjoy the company of others. Queso is just the bait to get me there.

The Passion of the Kitchen

Recently I watched Julie and Julia, the movie adaptation of the book by the same name describing one woman’s goal of cooking all of Julia Childs’ recipes from her original cookbook in the span of a year. As much as I can empathize with Julie’s desire, if the scenes detailing Julia’s rise to kitchen stardom had not been included I would have turned the movie off in the first thirty minutes. Despite the unlikability of the focal character, her desire to do something daring in the kitchen struck a chord in me.

Each week,  I spend one quarter of my weekend making my food for the coming week as I rarely have time each evening to cook food from scratch. After gaining nearly 20 pounds from eating out multiple times a week during my last round of graduate school, I determined to never do that again, and cooking and pre-packing my meals for the coming week not only helped me lose those twenty pounds, but keep them off. Nevertheless, the idea of cooking, sometimes multiple, new recipes each evening seemed especially fascinating to me as someone who goes to the grocery store once (only by necessity twice) a month. I do not do a weekly menu; I do a monthly one.

Still, as a person who LOVES to cook and to teach others to cook in the way I learned from my grandmother and mother (smell is EVERYTHING), the idea of doing something challenging such as cooking a new recipe (the steps and ingredients of which I normally take as suggestions rather than directions) each night absolutely fascinated me. I have a wide variety of cookbooks ranging from the 75th Anniversary Edition Joy of Cooking to collections of recipes from various churches and high school classes. My favorites are those collections of recipes real people use on a regular basis. I know they are good because people shared them when they had the opportunity to give the one recipe they knew was good.

Discussing the value of taking on such a challenge, my roommate and I brought up a number of ways such a challenge could be taken and what ways we would do it differently. While the idea caused me to reflect on what kind of cooking challenge I would undertake. Living in Austin, Texas is vastly different than a borough of New York. I drive past a dozen grocery stores each day, but none of them are an easy access off and on the interstate routes I travel. That is why I only go to the store once or twice a month. If I lived in NYC, based on what I have seen in the apartments of the friends I have visited there, I would have to shop and cook each day; that is not my reality.

In the week that followed, the more I reflected on the idea of some kind of cooking challenge the more I realized I do not need a challenge to demonstrate my passion in the kitchen. My weekly meals and the other meals I prepare for friends from time to time all come from the passionate cook within. It exists in every dish I make and that is what I want to sustain.

Summer Gardening

Summer has arrived in full force in central Texas. Yesterday when I got in my car after work, the temperature outside showed as 111O. In all honesty, it was only 97O, but sitting outside, in the sun, with no shade other than that of the lamp-posts, the car surface was probably 111O or higher.

That same heat taking a toll on my car’s thermometer is taking a toll on all my garden plants - especially those in pots. I watered most of the plants three days ago, but when I came home today, most of them appeared as if they had been in a years-long drought.

I planted them all from seed this spring, there is no way they know we have been in a years-long drought.

I even bought Miracle Grow Moisture Control potting soil.

Texas Heat 1 - Miracle Grow 0.

Some of my plants are growing like crazy and are leaving me wondering just how much eggplant and bell pepper I can eat in a year. Allrecipes.com lists some 240 recipes for eggplant, so I should be good.

Last year I made more gazpacho than I could eat. This year I cannot get my cucumbers to put on a single cuc. They tease me with thousands of blonde deceptions, but no fruit appears.

At least the squash have started to produce.

Maybe I should have planted okra this year. It does well in the heat.

Each summer having a garden is taking a chance that the weather will not be at its worst. The last few years; however, the weather has been at its worst. Despite the weather with its heat and drought that dash the best laid plans and the critters that nibble at my plants (and sometimes my feet), gardening is the second most hopeful thing that I do (my job as an educator is the most hopeful thing that I do). Every seed I drop into the ground contains the promise of bounty. A little help from mother nature and my faithful stewardship and that seed will produce foods far better than can be purchased at the store.

I do not know if the food is “really” better or if the sweat and effort make it seem that much better. Whatever the reason, I know I enjoy everything that comes from my garden.

And thanks to my new food vacuum-sealer, I do not have to enjoy it all right now.

Au Gratin Potatoes My Way

My dad is a meat and potatoes kind of man. Every meal we had offered some kind of meat. Almost every meal had potatoes in some form. Even though I grew up in one of the largest rice-producing counties in the nation, I did not begin to eat rice regularly or appreciate it until I was nearly forty and had moved away from that county. Even though I grew up with them at nearly every meal, I rarely eat potatoes. As a result, most of the “fresh” potatoes I purchase at the grocery store go bad before I get around to using them.

Such was the result with some baking potatoes I purchased a while back (6-8 weeks). I do like baked potatoes because by the time I am done adding butter, sour cream, cheese, bacon, chives, garlic, etc. etc. etc. the potato is almost indistinguishable.  Even though I do like baked potatoes, these had begun to shrivel and future potato plants began to shoot from the various eyes. I almost threw them away, but reference to au gratin potatoes in a recent cooking show prompted me to get creative with old potatoes.

Most of my memories of potatoes au gratin were ones that came from a box.

That’s what I get for growing up in the 1970’s.

I decided to pretend I was on a slow-motion version of Chopped and make a good homemade version of au gratin potatoes from scratch with the ingredients I had on hand.

First, I peeled the potatoes removing the shriveling skin and the growths emanating from each eye.

Then I soaked them in a salt water bring. (In this case for a day because I was busy and did not get back to them). The salt water helped to get flavor into the potato and they firmed back up to about 90% of fresh potato rigidity.

I rinsed each potato. Then using my mandolin adjusted to the thinnest slice possible (in the future I will use the middle setting) I sliced the potatoes and let them soak in a fresh, warm, salt-water bath for a few hours.

During the times the potatoes were soaking and regaining their turgor, I searched online for various au gratin recipes. Combining the various recipes I settled on a sauce that agreed with my taste (and what I keep on hand):

1.5 C half-and-half

Garlic powder

Onion powder

Salt

Pepper

Cayenne pepper powder

Diced garlic

1 TBS flour

Cheese (in this case Monterey Jack)

As I put the dish together, I began by coating the pan with olive oil. I used a 2-quart casserole (but in the future will go with a larger, shallower pan – took too long to cook through and I was hungry). I layered in a couple layers of potatoes (they were potato-chip thin), then spooned a coating of the sauce. I repeated three times then sprinkled a layer of cheese.

I continued the process until I used all the potatoes. I poured all remaining sauce on top (it soaked through and filled the empty spaces).

Oh – no cheese on top yet.

I covered the pan (a lid or aluminum foil – whichever work best) and cooked it for four hours at 250 degrees (the reason I am using a shallower pan next time). Once the potatoes were done through, I uncovered the pan to get a layer of crisp on the top. As soon as the potatoes were well-browned, I added a healthy layer of grated cheese. Put the pan back in until the cheese is melted and starting to brown.

Done.

Making au gratin potatoes takes a bit more time and effort than I put into most dishes that come from my kitchen, but for these results, it is all worth it.

Thanksgiving Menu 2012

         For the last few years, I have spent the week of Thanksgiving preparing food to cover 30 people. I seriously do not know how to cook for one. I simply cannot imagine food on that miniscule scale. This year, though I consciously scaled back the menu: I only planned to feed myself and my roommate. Still, few traditional Thanksgiving dishes can be prepared for only one or two people – and I do traditional (at least according to my family) each year.

         This year’s menu included a smallish turkey (under 20 lbs), cornbread dressing, cranberry salad, sweet potato casserole, green bean casserole (tradition with my roommate’s family),and sun-dried tomato corn muffins. Desert included pumpkin cheesecake and a double layer pumpkin pie.

         Since I learned how to brine a turkey a few years ago, it has become my standard practice to load the turkey into several garbage bags (NEW, not used) then covered with a salt/citrus brine. I stuff fresh citrus fruits and an onion into the turkey to flavor it during cooking. The other dishes are pulled together with my supernatural nose – I know when the dish smells right (particularly the dressing). It makes it almost impossible to ever share a recipe.

         Now that Thanksgiving is done, it is time to start planning for the New Year’s feast – good luck foods from around the world.

 

Thank Goodness for Food Chemistry

         Thank goodness for food chemistry.

         Normally, I am a food purist. I use real butter and never margarine. I use real sugar (or honey or something natural) never corn syrup or saccharine. I use lard, not any vegetable shortening. The natural always wins. But as I sit up watching the election results, my thoughts going into the night were to either take sleeping pills and avoid it altogether or drink energy drinks and watch it all the way through.

         Yay, chemistry!

         Between an (unnamed brand) energy drink and a pot of coffee, I am spending about half the night running to the restroom and the other half trying to keep up with my twitter feed that updates faster than I can read 140 character bites – much less clicking through to any of the lengthier stories. Together, they are keeping me up and functioning.

         Mostly, I am glad the election season is over. Some of the votes are going the way I want them to. Some are not. That tends to happen with elections. In some cases, I am just glad some people voted with common sense.

         As I wait for the concession speeches, I put an extra (unnamed brand) energy drink in the refrigerator for tomorrow. I think I am going to need it.

 

Food and Spirituality

         Making and eating food are among the most spiritual acts I perform. From gardening, ranching, and hunting in childhood, I have always had a close relationship with much of the food I ate. From the fresh vegetables raised in our garden, to the beef from the calves we raised then sent to slaughter, to the venison and other game meats we hunted, my hands had a role in the processing from beginning to end.

         Living in the city now, I have a modest garden in my back yard that produces more squash and tomatoes than I can eat, but certainly comes nowhere near sustaining me. The back yard definitely will not support a herd of meat animals or even a flock of chickens, so I am forced to rely on the grocery store or meat market for them. Until the time comes for me to slice and cook, I have no connection to most of the food.

         Despite the void between ground/hoof and table, the act of preparation remains spiritual for me. I do not exercise enough. I do not sleep enough. I drink too many high-caffeine drinks. Cooking and eating well prevent my body from going totally to pieces. Cooking and eating well honor who I am. I enjoy it and gain great satisfaction in preparing something delicious from the ingredients I am given.

         The relationship between each part of the meal encourages reflection on the connections between parts of my life. Too much of any one ingredient puts the dish out of balance. Friends, work, family, and God all shape who I am; they are the ingredients to me. Just like a recipe, any one out of proportion alters me and the person that I am. Food connects every aspect of life – friends, work, family, and God. At the table, at a restaurant, or even in passing, food offers that moment of connection – even if it is in passing.

         Perhaps, at a certain point, my career will allow me the opportunity to live on land again instead of being confined to the small spaces of the city and will allow me the chance to raise the majority of the food I eat. I like that connection, but it is not necessary for food to be a central spiritual aspect of my life. God is present no matter how many hands touch the food and I take solace in that knowledge.

 

Thanksgiving Lunch 2011

Of course, I cooked too much, but I do not really know how to do otherwise. The foods today were:

Turkey - soaked in a citrus brine and cooked breast down to stay extra moist. Cooked with lemons, limes, apples and an onion in the cavity for extra flavor.

Cornbread dressing.

Corn pudding - with bacon grease for that extra goodness/badness.

Steamed green beans with bacon and a honey-mustard dressing.

Cranberry salad with fresh cranberries, diced apple, and fine pecan pieces.

And the best part of the meal:

Sweet potato souffle with slivered almonds and brown sugar crust on top. I personally think it is as good as any of the desserts.

And speaking of desserts - pumpkin cheesecake, pecan pie, double layer pumpkin pie, mincemeat pie.

Altogether a pretty nice meal.

Stacked

I have some truly amazing friends with whom I have been spending more and more time lately. And on Friday nights, instead of going out, we have been dining in at my house (with the proposal to rotate homes) and just hanging out. It has been a wonderful break from going out to restaurants where we feel somewhat limited in the amount of time we can spend together visiting or being as loud as we want to be.

My friends have also been wonderful in jumping in to take part in washing up and helping clean the kitchen at the end of the night which is far beyond anything I would expect of friends or guests in my home. They wash dishes and help put away the leftovers which saves me so much time of doing it by myself. As much as I love having the company, but I probably would not do it as often if I had to do all the cooking and cleaning by myself - it just makes for a very long evening.

But I can be a little particular about things. My daily use plates are yellow and red (two same style sets in different colors). Just for visual purposes, and because I’m a bit compulsive about some things, I stack them yellow red yellow red yellow red, etc. I do the same thing with the bowls and the small plates.

One day this week I opened the cabinet and had to consciously restrain myself (long enough to grab the camera).

Two red plates were stacked on top of one another. My arm reflexively went out to shuffle the order of the plates so they would be alternating. I realized I was not the person who had stacked the plates and that I would just have to look at that plate, stacked in a way other than the way I would do it, and realize it was because my friends are amazing and wonderful and put away the thoughts that they do not know how to stack plates.

It took conscious work for me to do, but all this week, whenever I have opened the cabinet and seen the two red plates stacked together, I smile and remember the great time I had hosting my friends at the house and look forward to a time when I can do it again.

But I really want to restack the plates.

Treats and Tricks

For just over the past month I have made it a point to bring my lunch with me to work. It was the first strategy toward losing weight and being somewhat more healthy. Most of my lunches have been soups which are filling, healthy (if carefully selected), and filling. There is enough variety in soups that I won’t soon grow tired of it as I often do with leftovers. 

I have wasted so much food by cooking a large casserole on Sunday so I would have a quick and easy lunch to take for the week - only to be tired of it by Tuesday and cheat with a burger and fries somewhere along the way. Thus ends that weeks plan for eating healthy home cooked meals for the week.

The soups have been working well for me. Though they are not homemade, they are relatively additive free (if you buy the right ones) and low in calories. I usually eat a whole can which counts for two servings, but  in most cases, those two servings come in at under 250 calories which is not bad for the middle of the day. The lunch can be prepared, eaten, dishes washed in fewer than 15 minutes on most days considering I eat most of them at my desk and continue working between spoonfuls.

I wonder if Microsoft has considered that for their “New Busy” campaign.

Yesterday I was preparing my can of tomato soup. I had a craving for some crackers, thinking they would be a nice addition. I went to the vending machine to see what they might have. As far as crunchy things go, my options were fairly limited, so I settled on a popular brand of corn chips. Because I’m a label reader, I naturally turned the package over to see the nutritional information. To my shock, that vending machine, single-serving bag had twice as many calories as my double serving of soup. The calories from fat alone matched the total calories in the soup!

If I had not been paying close attention, that little addition of texture I sought with my soup would have completely defeated my diet plan.

The dietary information is there, but I wonder how many people actually use it in making their eating decisions. Just this week, The Center for Science in the Public Interest released their report on the highest calorie meals in restaurants. They found meals in common chain restaurants that contained over 2000 calories - more calories than many people need in a day! Soon this calorie information will be available on restaurant menus; however, I wonder if it will make any difference? I know that I will be careful all week long just so I can pig out on chips and queso on Friday night. The packaging on labels in stores have not worked for the growing ( bad pun) number of obese people in the country - will information on menus do anything to help the number to help them making decisions in restaurants?

I am one of those liberal contradictions who fully supports personal responsibility. WhenI make decisions, the consequences of those decisions fall squarely on my shoulders. i believe the same should be expected of everyone, but when a single dish can cover a days calories or a single serving bag can undermine the efforts of a day, those marketing the product need to take some responsibility for deceptive practices. I know I am overindulging when I have the chips and queso on Friday night - that is the point of it - and when I order pasta with Alfredo sauce, I know I am not doing my diet any favors; however, it should not be so much that it undermines the work of a week in the gym or at the track. Restaurants and food companies know better and owe consumers better.

I ate the bag of chips. I am not going to waste 75 cents either. I just spread the bag out over several days and kept the calorie intake to a minimum. I pay attention to what I eat and so far it has been worth 12 pounds of my heaviest weight. Now I have to keep up the vigilance for the next 10 pounds and I will be almost happy.

Better Living Through Chemistry

Next week at work, one of the programs I coordinate receives an audit from the state agency over such programs. I inherited the program AFTER the audit was announced, so I had nothing to do with anything that caused the audit; however, I’m the lucky person who gets to go through the audit process and resolve any remaining issues.

I’m also the lucky person who does not get to sleep in the couple of weeks leading up to the audit.

Most of the food I cook and eat is made from scratch, so I have little experience with prepared foods (other than what restaurants sneak out to me). Due to the schedule of the last few weeks, I have shopped for prepared meals that at least seemed somewhat healthy in content. Basically, I have found soups.

And the varieties of energy drinks and snacks. Going on a second week of 2.5 to 3 hours of sleep a night, energy drinks have become my fuel of choice. My documented addiction to caffeine does not suffice to keep me functioning at this point. 

Gotta go for the big guns!

I have been a fan of the Monster energy drinks for a while, but my latest kick is energy gummies! One package of them equals two energy drinks. They are much less filling so I can eat more of them!!!

Yes, currently the exclamation point is my favorite punctuation mark!

Energy drinks do that!

I have also lost eight of the twenty pounds I am trying to shed. This is probably unhealthy weight loss, so I’ve most likely just out-run those pounds and as soon as the energy drinks wear off, they will catch up with me.

Of course maybe I’ll have some kind of miracle lab-transformation of my DNA and this two week infusion of taurine, ginseng, and l-carnitine will permanently shift my metabolism back to where it was in my early twenties.

And the wishful thinking of a mid-forties male continues in my generation. Instead of the sports car, I go for weight loss. Instead of the trophy husband, I go for energy.

Better living through chemistry. Yes, it can be done!

Liver!

Liver and onions have always been one of my favorite dishes and I have come to understand that people either love it or hate it. I have never come across anyone who can take-it or leave-it.

When I was growing up, my grandmother always told me that the best liver to eat was lamb liver, but by the time I was growing up, the slaughterhouse down the road rarely ever slaughtered lamb and when they did it was for a private customer. Years ago, I gave up on ever experiencing the delicacy my grandmother described.

A few weeks ago at the farmer's market I came across a booth that sold fresh, grass fed lamb and asked if they sold the livers.

They do!

But they were out.

I try to eat whatever my body is craving. I think it knows better than I do exactly what my body needs in nutrients. Nevertheless, knowing one of my fantasy foods was in reach only fed a growing craving for liver smothered in onion. Nothing satisfied. The craving grew to a desperation as week after week, the lamb vendor arrived at the market without liver.

Finally, yesterday they had some packages of liver!

I couldn't wait to get home from church and a study group tonight to make it.

My grandmother was right! I have often been disappointed when I had the chance to satisfy a craving, but this time brought no disappointment. The lamb liver has such a subtle, yet full flavor. I had to stop myself before I ate the entire liver.

Tonight, I am going to sleep well and satisfied.

Hand-Picked Goodness?

I don’t know why I do it, but I keep reading packages. The latest to catch my eye was the latest flavor of Miss Vickie’s potato chips. I couldn’t pass up the idea of “Hand Picked Jalapeno” I just had to find out what made it so very special.

I’m a pepper freak and have every type of pepper I could find in the garden shops in the area, and as I’ve posted, they have been producing like crazy – and everything there is hand-picked. But honestly, in the peppers, I’ve never noticed much different between the flavor of the hand picked ones from my garden and the ones I purchase in the off-season from the supermarket.

So I bought a bag.

I was disappointed to find that there was no email address for Miss Vickie* so I could ask her about her hand-picked jalapeno secrets. However, the bag did offer some tips such as, “picking the jalapenos by hand when they are perfectly ripe.”

I think she meant to be talking about the tomato that goes with the jalapeno in salsa. Jalapenos when “ripe” either become woody or mushy and sweet.

I was also a little baffled at how the pepper went from “perfectly ripe” to “jalapeno powder.” Something gets lost in that translation. I want to take a tour of the process to see just what they do to preserve the hand picked goodness. The powdering process seems to violently diminish the gentle care of hand picking.

Despite all this – yeah, they’re good!

*Miss Vickie is a little sister to Frito Lay

Garden-y Goodness

The picture above is some of today's harvest from my garden. Fresh basil, oregano, fennel, tomatoes, yellow and zucchini squash, various peppers. At the rate things are going, this is going to be a very good summer for me. I may have to purchase a second freezer to save everything.

I made a pesto of oregano, basil, and jalepeno and mixed it in the bread I baked tonight. I'm going to be eating good for the next few months!

More of God's Little Acre

I am very excited about the progress the yard has made already - this is the back right corner - which is now the herb garden and a massive improvement over the previous arrangement.

The herb garden has several types of basil, oregano, rosemary, fennel, and a few pepper plants.

Above is the entire area leading up to the herb garden which is the back. I have the turtle pond, an area to lay out, and my grill. It is a perfect area to just relax out in the sun with my lounger and a book.

The amazing zuccinis are already starting to produce. I'm going to be out of town for two days and they will be perfect for picking when I get back! Squash are one of my very favorite veggies and I am always happy that zucs produce so proficiently.

Just one of the HOT PEPPERS I have growing in the beds. I have an entire half a bed dedicated to hot peppers. I'm serious when I say I have not found one yet that is too hot for me.

Last here, but certainly not least - the Roma tomatoes. I have three Roma plants and they are all loaded with clusters of rapidly growing, meaty tomatoes. I also have six Better Boy tomato plants. I'm gonna be eating healthy this summer.

Friday Foodie - Chocolate Mayo Cake

I'm a few days late: blame the cold I have...

Friday Foodie

Chocolate Mayonnaise Cake

Flavor: Rich chocolaty goodness for all chocolate freaks. One of my favorite comfort desserts.

Texture: Heavy sponge-cake feel

Satisfaction: Among the best of chocolate cakes I've ever tried.

Ingredients: 4 C Four, 2 C Sugar, 8 TBL Cocoa, 2 TSP baking powder, 2 TSP baking soda, 2 C Mayonnaise, 2 C Cold Water, 2 TSP Vanilla

Discussion: I hesitate to even put the central ingredient in the title because it is such a turn-off to many people, yet our grandmothers knew the secret of mayonnaise: mayo = egg + oil, so a recipe with those ingredients could have mayo as a replacement. Mayo has an effect on some people much as mustard has on other people – you like it or you don’t. A friend I grew up with was so freaked out by mayonnaise, Miracle-Whip, or whatever incarnation it had, he would become physically ill at even smelling it. As kids we had great fun putting mayo in the most unexpected places just to make K. hurl. Hurling is not generally a topic one brings up in a food column; however, this is the cake I served at my 40th birthday party. K ate some and I’m happy to report – he did not hurl; he didn’t even realize what was in the cake. The flavor is disguised by the rich chocolaty character of the cake. This is a favorite cake to take to picnics and parties because it travels well and does not need frosting. It comes out much like a pound cake in texture and so is ready to serve right out of the pan. I often lightly glaze the cake, bur rarely frost it since I prefer to bake it in a bundt pan. As I mentioned, the cake has the texture of a pound cake in density and moistness. It is also one of the easiest cakes I know to make from scratch as the measures are straightforward with no 1/3’s or 1/5ths. The cake can even be easily halved. Just mix, pour, cook, and serve. I mix together the dry ingredients with a wire whisk to get all the ingredients thoroughly combined. Once these ingredients have been mixed, I add the wet ingredients. Beat for two minutes. Pour into a greased 9 x 13 or bundt pan and bake for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. The cake can be frosted, but as I said, I prefer to cook it in the bundt pan and lightly glaze the still warm cake. From time to time I will pour the batter into the pan in layers. Between the layer of batter I will add chocolate chips (milk chocolate are great) or peppermint chips (easily made by pulsing peppermint candies in a blender or food processor). WARNING: Do not use fat free mayonnaise or Miracle Whip. Trust me on this one! (The cake will come out about the size and texture of a spare tire.) Eat up – and let your belt out a notch!

Friday Foodie - Taco Soup

Friday Foodie

Taco Soup

Flavor: spicy with a hint of salty

Texture: substantial soft chunks with contrasting crunch

Satisfaction: in the cold of winter, this treat fills the stomach and takes the chill right out of your body

Ingredients: ground beef (or sausage), taco seasoning package, ranch dressing package, can pinto beans, can hominy, can diced Mexcian stewed tomatoes, can green chilies, onion, grated cheese, tortilla chips

Discussion: The first time I was exposed to taco soup was at an office meal. We had a monthly birthday luncheon and the food was pot-luck. On the cold, rainy, winter day, the soup hit just the right spot and has been on of my favorite winter foods since. I look forward to a cold spell so I can break out this incredibly simple and fast recipe. It is one of the dishes that is as hearty and satisfying with or without the meat. To begin, brown the meat if you choose, then add some diced onion until they are translucent. Add the package of taco seasoning spice and package of ranch dressing mix and stir together until the meat is covered. Then simply add the can of pinto beans (with jalapenos), can of hominy, can of diced tomatoes, and can of green chilies with the juices from the cans. You may need to add one can of water, but generally do not. Heat all thoroughly over medium heat. While that is simmering, I dice some more onion, grate the cheese, and crush tortilla chips for serving the meal. In serving the soup, I place a layer of crushed tortilla chips on the bottom of the bowl and ladle the soup on top. Then I will add some more tortilla chips on the top of the soup with cheese and diced onion. Some variations I make include using two cans of pinto beans (or pinto beans I had made previously and frozen) instead of meat; using one can of white and one can of yellow hominy for the variety of color; or adding a can of tomato sauce to give it a sharper, more tomatoey flavor. Taco soup makes a sizable dish any time you make it and it can easily be expanded to make more – just at more cans. As with many dishes with so many flavors, I always find it to be better on the second and third days, so I look forward to the extended cold spells when I know I’m going to look forward to a warm, very flavorful dish that I’ll enjoy having for several days. This is on of the dishes I never get tired of having in left-overs. Have a good week with lots of good food!

Friday Foodie - Eggnog

Friday Foodie

Eggnog

Flavor:

Texture:

Satisfaction:

Ingredients: milk (or cream or half and half or a mix of them), egg, sugar, salt, cinnamon, nutmeg

Discussion: I comment from time to time about some food I have cooked or eaten that really stands out to me. So often lately, my conversations with friends have centered on food or drink. In the holidays while gathered with family and friends, food plays an integral role in the socializing. Food, for me, is something to be savored. Every bite should bring a few moments pleasure to the palate. Flavor, texture, and satisfaction are the three qualities that determine how much I like the food I eat. Presentation is an issue for some, but for me it only sets the stage because when I whack it into bite sized pieces, the looks don’t really matter. For the holidays, we will begin with a drink I’ve heard described as an alcohol delivery device – eggnog (or egg nog). Eggnog has both flavor and texture I find appealing. I have always been a fan of nutmeg and that spice lends much of the flavor to nog. The creamy texture is at once soothing and pleasing to the mouth as it coats the entire tongue and lingers there to allow a full experience of the flavor. The satisfaction from eggnog is not the same as a hearty meal, bur rather a comforting sense like that of being wrapped in heavy blankets on a cold winter’s day. Rum or whiskey adds to the calming sense. Around Christmas, eggnog is available at most grocery stores, but I prefer to make my own (in fact I make it year-round). It is very easy to make as the ingredients are only milk, egg, sugar, nutmeg, cinnamon, and salt. I follow the proportions: 3 eggs, 2 cups milk, pinch salt, with sugar, nutmeg and cinnamon to taste. The recipe, of course, can be adjusted based on the amount you want, but I have found that 1.5 eggs per cup of milk gives a good creaminess. I always like to include some cream or half-and-half in the mix just because of that extra bit of smoothness. Eggnog, clearly, is not a drink for dieters. One trick I’ve found is to put the eggs in a blender, mix them until smooth then add the sugar and spices. The spices seem to stay better infused with the egg when done this way. Keep the eggnog refrigerated, and for safety, use within two days or dispose. Historically, eggnog was served warm, but I have not had much luck getting it warm other than in a double-boiler. Both direct and microwave heating have led to lumpy eggnog and that will ruin the mood quickly. Once made and chilled, drink as is or add your favorite libation and have a good time! Happy New Year!