The first time I saw a recipe for a breakfast strata I did not know what it was. I read the recipe and it sounded awful. Then I attended a brunch where this dish was served. To my eye, unused to dishes of the casserole variety, it did not look much better than it sounded. Alas, this was the kind of event where not tasting the dish would have been a big mistake. Not to worry, I knew my manners and I also knew I could survive anything - even a deplorable breakfast dish. I only needed to eat a bite or two and it would all be over. I was so wrong.
The first bite let me know that I had been missing something. My mom did not cook this way and for good reason - my dad did not like it. But every so often we learn something new. And when it is a delightful and delicious new recipe, I say let the knowledge begin!!!
Since then I have tasted many versions of this dish, one which included bacon, ham AND sausage! Sort of a meat-lover's-pizza answer to the age old question "what's for breakfast".
I have been "pantry shopping" lately. This means that my fridge, freezer and pantry are filled to overflowing with food that has to be eaten before it has to be thrown away. The next item in the freezer (read the one I can reach and remove without causing an avalanche) is a package of breakfast sausage links. This one is a no-brainer. Who doesn't love breakfast for supper?
I will cook all the sausage. The first night's supper will be sausage and pancakes. The rest of the sausage will be made into a strata to be cooked for supper (or breakfast even!) the next day. Bonus Points! Not only do I gain another inch of freezer space, Bill will be in sausage heaven (he's the meat lover mentioned previously) AND he loves this particular dish. Here's how I make it.
Breakfast strata is essentially a dish that uses stale bread and any leftover meats or vegetables that taste good when baked with cheese. Think quiche. Think savory bread pudding. I generally use a proportion of eggs to milk to cheese when cooking dishes like this. That way I don't need to consult a recipe and I can use up whatever quantity of leftovers I have on hand.
A good proportion is about 1 egg per 1/4 cup of milk, 1 slice bread, 1/4 cup meats and 2 oz. shredded cheese. Amounts will depend on how much of any ingredient you have to work with and how many you have to serve. I usually make smaller portions to serve the two of us. Easy and quick.
I like to cut the bread into roughly 1 inch cubes and spread them on a baking sheet in the oven for a few hours, either with the pilot light on or turned to a very low 150 degrees f. Beat eggs and milk together in a bowl (use half and half or a mixture of milk and cream if that is what you have). Beat in seasonings like pepper, nutmeg, cayenne pepper for a little heat and maybe some dried thyme. Go easy on the salt, especially if using salty meats.
Layer the dried bread in a buttered casserole of an appropriate size, again based on how much you are making, and scatter the meats cut into pieces over the bread. Sprinkle with shredded cheese and pour the custard over. If you wish you can saute onion and mushroom and/or scatter over some leftover vegetables. Cooked broccoli or asparagus would be especially good - or make a vegetarian version with some cooked spinach, red and yellow peppers, and any other vegetables you like. I would not complain if there was corn in there too.
Allow the strata to stand overnight (for breakfast) or several hours (if it's for supper) then bake in a preheated 350 oven for about 35 minutes, covered with foil. Remove the foil and bake 15 minutes longer to brown the top. Don't forget to scatter a little extra shredded cheese over the top before you put it in the oven. This insures a brown and crusty top.
The lovely thing about this dish (and quiche, and bread pudding) is that it puffs up dramatically in the oven and rises above the rim of the baking dish, not unlike a souffle. Unfortunately it deflates quickly but this in no way diminishes its deliciousness. All that's left now is to dig in!
If serving this for breakfast you will likely have a basket of muffins, a bowl of fruit and some butter and jam to go with it. Mimosas would NOT be out of place. For supper you might like to serve a green salad, some marinated vegetables, steamed broccoli or green beans along side.
Quotable quotes; in the category If Breakfast Is Good For Supper Then What 's Up With This? A Guy With A Name Like That Ought To Know Better!
"Hope is a good breakfast, but it is a bad supper." Francis Bacon.
Thursday, February 23, 2012
Monday, February 13, 2012
Something Fishy Going On!
If you are like me you don't really like fish. I know, we are supposed to eat it for the Omega 3 fatty acids etc. etc. etc. But years of fish on Friday kinda did it for me. Dad loved fish. Anyone who knows what Finnin Haddie is, raise your hand. As far as I know it's smoked cod. Anyone who LIKES Finnin Haddie, raise your hand. Nobody? Not surprised.
Sometimes mom would order fried cod dinners (read fish & chips) from a local take out place. I loved it. Dad would get the shrimp dinner. Who cared, I loved that fried cod. Anybody who does NOT like fried fish raise your hand.
Sometimes mom would buy us little mini pizzas from the A&P. The cheese version came six to a pack. Pepperoni was the same price but you onlyl got five. Five or six little 4 inch pizzas - who could say no? Being Friday we usually had the cheese pizzas (yay) but other times we got the pepperoni (double yay). But I started out to discuss fish, not pizza.
If we did not get the pizzas or the cod dinner mom might make us meatless chop suey (from the can) or something else. On those days dad got trout and green beans cooked in butter with almonds. I am not quite sure if this was actually "Trout Amandine" but that's what it seemed like. Here's how she did it.
If your grocery store has live trout swimming around you might like to try those. Otherwise buy the whole trout that have been cleaned for you. Heat some butter in a skillet large enough to hold the trout. Season the fish inside and out with salt and pepper and roll them in a little flour, shaking off the excess. Place the fish in the skillet and cook them about 5 - 6 minutes per side until they are golden and done. Remove them to a warm plate and hold them in the oven on low heat.
Meanwhile, bring a pan of salted water to a boil and blanch the green beans just until tender crisp. You may wish to finish them in the same pan as the fish, or in their own pan. Melt a little more butter and roll the beans around until they are coated and cooked through. Remove and add a handful of slivered almonds, stirring until they are toasted. Serve the trout with a side of beans and garnish the plate with the toasted almonds and a few wedges of lemon.
If you are not keen on eating a whole fish then look for frozen fillets. They are easy to fix and the tilapia is quite mild tasting. The ones I buy are often on sale for a dollar for each 4 oz. package, vacuum sealed and pre-frozen. A package of tilapia makes a generous serving per person.
Season the fillets, still frozen, while you heat a little olive oil in a non-stick skillet. Dust the fish lightly with flour, patting off the excess. Place the fish in the skillet and cook about 5 - 6 minutes. Turn carefully using two spatulas and cook the other side. Add a nice pat of butter to the pan and allow it to melt, swirling the pan gently so the butter slides under the fish. Place the skillet in a warm oven while you finish your side dishes.
Try the green beans above or try a handful of asparagus or broccoli with a little olive oil and/or butter, salt and pepper and a pinch of hot pepper flakes. Cook over medium heat until the vegetables are done and maybe have a little sear on them (almonds optional). Tasty!
Pilaf would go nicely with this. Melt some butter in a sauce pan and saute some diced onion, then add about 3/4 cup rice and 1/2 cup thin egg noodles or broken vermicelli. Stir until toasted. Add about 1 1/4 - 1 1/2 cups chicken broth (or water with a bullion cube) and bring to a boil. Reduce to a simmer, cover and cook about 15 minutes until the rice is tender and liquid absorbed. Remove from heat, lay a kitchen towel over the top of the pot and replace the lid over the towel. Allow to steam about 5 minutes to finish. (Or open a box of Rice-A-Roni and follow package directions).
Do the rice first and by the time the fish and asparagus are done the rice will be done, too. I enjoyed the tilapia fixed this way and would also try this with the frozen flounder or sole fillets. Squeeze a lemon wedge over the fish and serve. Be sure to get all the melted butter out of the pan and onto your fish!
Happy Valentine's day and good health to you.
Quotable Quotes; in the category I've Heard Of Odd Couples But This Is Ridiculous!
"A fish may love a bird, but where would they live?"
Drew Barrymore
Sometimes mom would order fried cod dinners (read fish & chips) from a local take out place. I loved it. Dad would get the shrimp dinner. Who cared, I loved that fried cod. Anybody who does NOT like fried fish raise your hand.
Sometimes mom would buy us little mini pizzas from the A&P. The cheese version came six to a pack. Pepperoni was the same price but you onlyl got five. Five or six little 4 inch pizzas - who could say no? Being Friday we usually had the cheese pizzas (yay) but other times we got the pepperoni (double yay). But I started out to discuss fish, not pizza.
If we did not get the pizzas or the cod dinner mom might make us meatless chop suey (from the can) or something else. On those days dad got trout and green beans cooked in butter with almonds. I am not quite sure if this was actually "Trout Amandine" but that's what it seemed like. Here's how she did it.
If your grocery store has live trout swimming around you might like to try those. Otherwise buy the whole trout that have been cleaned for you. Heat some butter in a skillet large enough to hold the trout. Season the fish inside and out with salt and pepper and roll them in a little flour, shaking off the excess. Place the fish in the skillet and cook them about 5 - 6 minutes per side until they are golden and done. Remove them to a warm plate and hold them in the oven on low heat.
Meanwhile, bring a pan of salted water to a boil and blanch the green beans just until tender crisp. You may wish to finish them in the same pan as the fish, or in their own pan. Melt a little more butter and roll the beans around until they are coated and cooked through. Remove and add a handful of slivered almonds, stirring until they are toasted. Serve the trout with a side of beans and garnish the plate with the toasted almonds and a few wedges of lemon.
If you are not keen on eating a whole fish then look for frozen fillets. They are easy to fix and the tilapia is quite mild tasting. The ones I buy are often on sale for a dollar for each 4 oz. package, vacuum sealed and pre-frozen. A package of tilapia makes a generous serving per person.
Season the fillets, still frozen, while you heat a little olive oil in a non-stick skillet. Dust the fish lightly with flour, patting off the excess. Place the fish in the skillet and cook about 5 - 6 minutes. Turn carefully using two spatulas and cook the other side. Add a nice pat of butter to the pan and allow it to melt, swirling the pan gently so the butter slides under the fish. Place the skillet in a warm oven while you finish your side dishes.
Try the green beans above or try a handful of asparagus or broccoli with a little olive oil and/or butter, salt and pepper and a pinch of hot pepper flakes. Cook over medium heat until the vegetables are done and maybe have a little sear on them (almonds optional). Tasty!
Pilaf would go nicely with this. Melt some butter in a sauce pan and saute some diced onion, then add about 3/4 cup rice and 1/2 cup thin egg noodles or broken vermicelli. Stir until toasted. Add about 1 1/4 - 1 1/2 cups chicken broth (or water with a bullion cube) and bring to a boil. Reduce to a simmer, cover and cook about 15 minutes until the rice is tender and liquid absorbed. Remove from heat, lay a kitchen towel over the top of the pot and replace the lid over the towel. Allow to steam about 5 minutes to finish. (Or open a box of Rice-A-Roni and follow package directions).
Do the rice first and by the time the fish and asparagus are done the rice will be done, too. I enjoyed the tilapia fixed this way and would also try this with the frozen flounder or sole fillets. Squeeze a lemon wedge over the fish and serve. Be sure to get all the melted butter out of the pan and onto your fish!
Happy Valentine's day and good health to you.
Quotable Quotes; in the category I've Heard Of Odd Couples But This Is Ridiculous!
"A fish may love a bird, but where would they live?"
Drew Barrymore
Tuesday, February 7, 2012
Not Much To Say
In the past few weeks I have started numerous new posts only to abandon them. I don't know what's wrong but it seems for once I have little to say. So here are just a few items, not necessarily of interest.
One day a few weeks ago I was driving through my alley on the way to work. An animal was crouched in the middle several feet ahead of me. It did not run away so I slowed down. I saw it was a hawk and boy did he seem annoyed at my being there. He had killed a pigeon. After looking around he grabbed it and flew off, no doubt to eat his breakfast in peace. As cartoonist Gary Larsen observed, birds of prey know they're cool.
It snowed a few weeks ago. As we came around the curve near the Forest Preserve by our house we noticed some cars parked at the side of the road (where there are usually no cars) and footprints leading into the woods. Many deer were standing just a few feet from the road. We often see deer at this location but usually only a few. This time I think we counted 17. It looked like a convention and the key note speaker was about to arrive. We figured someone was taking their dog for a walk or perhaps sledding down the hill and the deer had gathered here to be away from them. I know that's what I would do!
We have been keeping a bird feeder loaded with Niger thistle seed for the little finches for the past year or so. Now whenever it gets low they let us know with calls and chirps. And when it's full they feast on it like cats on a can of tuna. What they spill on the ground is eaten by juncos and doves. Everybody's happy.
Bill has reported seeing foxes and coyotes in the area where we usually see deer. It amazes me that we live in a heavily populated metropolis and yet nature puts on her glorious show practically in our back yard! If all the neighbors did not have barking dogs we might get a back yard preview as well.
Quotable Quotes; in the category But Then What Would We Put In Our Martinis?
"A lot of people like snow. I find it to be an unnecessary freezing of water." Carl Reiner
One day a few weeks ago I was driving through my alley on the way to work. An animal was crouched in the middle several feet ahead of me. It did not run away so I slowed down. I saw it was a hawk and boy did he seem annoyed at my being there. He had killed a pigeon. After looking around he grabbed it and flew off, no doubt to eat his breakfast in peace. As cartoonist Gary Larsen observed, birds of prey know they're cool.
It snowed a few weeks ago. As we came around the curve near the Forest Preserve by our house we noticed some cars parked at the side of the road (where there are usually no cars) and footprints leading into the woods. Many deer were standing just a few feet from the road. We often see deer at this location but usually only a few. This time I think we counted 17. It looked like a convention and the key note speaker was about to arrive. We figured someone was taking their dog for a walk or perhaps sledding down the hill and the deer had gathered here to be away from them. I know that's what I would do!
We have been keeping a bird feeder loaded with Niger thistle seed for the little finches for the past year or so. Now whenever it gets low they let us know with calls and chirps. And when it's full they feast on it like cats on a can of tuna. What they spill on the ground is eaten by juncos and doves. Everybody's happy.
Bill has reported seeing foxes and coyotes in the area where we usually see deer. It amazes me that we live in a heavily populated metropolis and yet nature puts on her glorious show practically in our back yard! If all the neighbors did not have barking dogs we might get a back yard preview as well.
Quotable Quotes; in the category But Then What Would We Put In Our Martinis?
"A lot of people like snow. I find it to be an unnecessary freezing of water." Carl Reiner
Wednesday, December 7, 2011
Before The Soup
Last time I blogged about making black bean soup with the bone from roasted pork. Here is how to make the roast pork so you will have the bone you need for your soup. This pork can also become an ingredient in your Cubanos (Cuban sandwiches).
You can use any kind of pork shoulder to make this dish. The one I like best is also the cheapest. My market often has it for only 99 cents a pound. It is often called picnic ham or picnic shoulder and usually has a layer of fat and one of skin still attached. Don't be fooled by the name "ham". It is not smoked or cured like a ham, it is fresh pork meat. Other cheap cuts are called pork shoulder (duh) or pork butt. These range (in my area) from about $1.29 to $1.89 per pound. If you buy the picnic ham or shoulder that has the skin attached you will be rewarded with crisp, crackly pork similar to chicharones to nosh on.
The other day, Bill said he had something for me. It was Miguel's recipe for roast pork, which he had written out for me. As Miguel says, the amount will vary based on the size of the pork shoulder you have. You probably want enough marinade to thoroughly coat the meat and some to drip down.
Combine:
Adobo (Goya brand - a powdered seasoning mix)
Black Pepper
Garlic (7 cloves or more, smashed or crushed or minced)
Sour orange (naranja agria - a bottled marinade mixture also by Goya)
Start with about 2 cups of the marinade, or just use the whole bottle.
Start this recipe a couple days before you wish to eat the pork - it will have to marinade a day or two. Mix up the marinate and then slash into the pork all over. Rub the marinade all over the pork and try to get some into the slashes as well. Wrap it and place it in a deepish dish or pan in the fridge (or on a unheated back porch if it's winter) to rest for at least a day or overnight. If you have a plastic bag large enough, you can place the marinade and meat inside and turn it easily several times during the marinating process.
Remove the wrapping and roast in a covered roasting pan 3 hours at 400 degrees, then uncover and cook 45 minutes longer at 450 to crisp up the skin.
Remove the crackly skin and carve into serving pieces to serve along with the sliced pork. Arroz con Gandules (rice and pigeon peas) is a good accompaniment. I will post that recipe if Miguel is kind enough to share it. Homemade potato salad goes well too. Serve any of the pan drippings as a sauce over the meat after skimming the excess fat. Save any extra drippings to add to your soup stock along with the bone and any trimmings of fat.
Quotable quotes; in the category If wishes were . . . wait, what?
"Beef wishes it tasted like pork." Anonymous
You can use any kind of pork shoulder to make this dish. The one I like best is also the cheapest. My market often has it for only 99 cents a pound. It is often called picnic ham or picnic shoulder and usually has a layer of fat and one of skin still attached. Don't be fooled by the name "ham". It is not smoked or cured like a ham, it is fresh pork meat. Other cheap cuts are called pork shoulder (duh) or pork butt. These range (in my area) from about $1.29 to $1.89 per pound. If you buy the picnic ham or shoulder that has the skin attached you will be rewarded with crisp, crackly pork similar to chicharones to nosh on.
The other day, Bill said he had something for me. It was Miguel's recipe for roast pork, which he had written out for me. As Miguel says, the amount will vary based on the size of the pork shoulder you have. You probably want enough marinade to thoroughly coat the meat and some to drip down.
Combine:
Adobo (Goya brand - a powdered seasoning mix)
Black Pepper
Garlic (7 cloves or more, smashed or crushed or minced)
Sour orange (naranja agria - a bottled marinade mixture also by Goya)
Start with about 2 cups of the marinade, or just use the whole bottle.
Start this recipe a couple days before you wish to eat the pork - it will have to marinade a day or two. Mix up the marinate and then slash into the pork all over. Rub the marinade all over the pork and try to get some into the slashes as well. Wrap it and place it in a deepish dish or pan in the fridge (or on a unheated back porch if it's winter) to rest for at least a day or overnight. If you have a plastic bag large enough, you can place the marinade and meat inside and turn it easily several times during the marinating process.
Remove the wrapping and roast in a covered roasting pan 3 hours at 400 degrees, then uncover and cook 45 minutes longer at 450 to crisp up the skin.
Remove the crackly skin and carve into serving pieces to serve along with the sliced pork. Arroz con Gandules (rice and pigeon peas) is a good accompaniment. I will post that recipe if Miguel is kind enough to share it. Homemade potato salad goes well too. Serve any of the pan drippings as a sauce over the meat after skimming the excess fat. Save any extra drippings to add to your soup stock along with the bone and any trimmings of fat.
Quotable quotes; in the category If wishes were . . . wait, what?
"Beef wishes it tasted like pork." Anonymous
Thursday, December 1, 2011
Soup In Three Days!
Every year in the week before Thanksgiving, the guys in Bill's shop bring in food. Miguel prepares a roasted pork shoulder, Puerto Rican style. Rice and pigeon peas (Arroz con Gandules) and potato salad are on the menu (homemade, of course) along with loaves of French bread. Sometimes Bill is able to bring home a little for me, if there is any leftover.
One year I asked if Miguel did anything with the bone from the roast pork, like make soup stock. Miguel did not - but he did give the bone to Bill to bring home to me.
This year Bill brought home enough pork, rice and potato salad to make a meal for us the day before Thanksgiving - and a whole loaf of French bread that was destined to be tossed. Can you say sandwiches?
As a special treat Miguel approached Bill, telling him he had a gift for his wife (me). It was the bone from the pork shoulder, neatly wrapped in foil and plastic, with Miguel's compliments for a happy Thanksgiving. Bill asked me to make black bean soup from the bone. We tucked it in the freezer to be dealt with after all the leftover turkey was gone. I planned to boil the bone and make soup from the broth, but the tryptophan stupor from the leftover turkey put me behind schedule.
On Monday I remembered the bone. No problem, I could soak the beans and boil the bone to make stock on Monday, cook the beans in the stock with vegetables (sofrito) on Tuesday, then reheat the finished soup with some sauteed and sliced chorizo sausage to be eaten on Wednesday. A perfect plan. A perfect soup. Here's how to make your own. You will need a bone from a roasted pork shoulder. If you don't have a friend to give you one, I will tell you how another time. You can substitute canned broth if you have to.
Break the bone with a hammer (optional) then place in a large pot and cover with water by about 2 inches. Add to the pot onion skins and trimmings from the scrubbed vegetables you will use in the soup. This might be a couple carrots, trimmed celery stalks and an onion. If you have recently trimmed a tomato throw those in too. The veggie trimmings enrich the stock and add flavor.
Bring to a boil then reduce heat and simmer for several hours. Allow to cool slightly, discard the solids and strain the stock. Chill overnight. Meanwhile cover a cup of black beans with water and soak overnight.
Next day, remove the fat from the surface of the stock. Saute a chopped onion, carrots and celery in olive oil (or the fat from the chorizo) with some dried red pepper flakes, some black pepper, a little Adobo seasoning and some thyme, marjoram and savory (or herb blend) and some ground cumin. When vegetables are limp and onions translucent, scrape into the pot with the stock. Add the soaked, drained and rinsed beans, bring to a boil, reduce heat and simmer an hour or two until beans are tender. If you have any tomatoes go ahead and add some to the pot.
Don't forget the chorizo! I used the dry Spanish style chorizo. I sliced it thinly on the diagonal and sauteed it briefly in a skillet, just enough to get the flavorful oils to release. If there is not enough to saute your vegetables, add a little olive or vegetable oil. Reserve the chorizo slices for the next day. Allow the soup to chill and to stand overnight.
Finally, on the third day, reheat the soup along with the chorizo. You can add seasonings if it needs a boost - a little lemon or lime juice or a dribble of vinegar will perk up the flavors. If you want the soup thick you can mash some of the beans with a potato masher or an immersion blender. I don't bother putting it in the blender - too much work and too many appliances to wash afterward. Or just leave it as it is - soupy and full of bean-ey goodness.
Serve your black bean soup with any, all or none of these garnishes: diced avocado, minced green onion and/or cilantro, finely chopped tomato and/or onion, a dollop of sour cream. Some hearty bread is a good accompaniment. And in honor of Miguel, Bone Appetit!
Quotable quotes; in the category I Agree, Roast Pork IS Essential . . . AND A Project!
"I object to you using words like 'squander' and 'pork'. What is pork in one part of the country is an essential project in another part."
John Breaux, Politician
One year I asked if Miguel did anything with the bone from the roast pork, like make soup stock. Miguel did not - but he did give the bone to Bill to bring home to me.
This year Bill brought home enough pork, rice and potato salad to make a meal for us the day before Thanksgiving - and a whole loaf of French bread that was destined to be tossed. Can you say sandwiches?
As a special treat Miguel approached Bill, telling him he had a gift for his wife (me). It was the bone from the pork shoulder, neatly wrapped in foil and plastic, with Miguel's compliments for a happy Thanksgiving. Bill asked me to make black bean soup from the bone. We tucked it in the freezer to be dealt with after all the leftover turkey was gone. I planned to boil the bone and make soup from the broth, but the tryptophan stupor from the leftover turkey put me behind schedule.
On Monday I remembered the bone. No problem, I could soak the beans and boil the bone to make stock on Monday, cook the beans in the stock with vegetables (sofrito) on Tuesday, then reheat the finished soup with some sauteed and sliced chorizo sausage to be eaten on Wednesday. A perfect plan. A perfect soup. Here's how to make your own. You will need a bone from a roasted pork shoulder. If you don't have a friend to give you one, I will tell you how another time. You can substitute canned broth if you have to.
Break the bone with a hammer (optional) then place in a large pot and cover with water by about 2 inches. Add to the pot onion skins and trimmings from the scrubbed vegetables you will use in the soup. This might be a couple carrots, trimmed celery stalks and an onion. If you have recently trimmed a tomato throw those in too. The veggie trimmings enrich the stock and add flavor.
Bring to a boil then reduce heat and simmer for several hours. Allow to cool slightly, discard the solids and strain the stock. Chill overnight. Meanwhile cover a cup of black beans with water and soak overnight.
Next day, remove the fat from the surface of the stock. Saute a chopped onion, carrots and celery in olive oil (or the fat from the chorizo) with some dried red pepper flakes, some black pepper, a little Adobo seasoning and some thyme, marjoram and savory (or herb blend) and some ground cumin. When vegetables are limp and onions translucent, scrape into the pot with the stock. Add the soaked, drained and rinsed beans, bring to a boil, reduce heat and simmer an hour or two until beans are tender. If you have any tomatoes go ahead and add some to the pot.
Don't forget the chorizo! I used the dry Spanish style chorizo. I sliced it thinly on the diagonal and sauteed it briefly in a skillet, just enough to get the flavorful oils to release. If there is not enough to saute your vegetables, add a little olive or vegetable oil. Reserve the chorizo slices for the next day. Allow the soup to chill and to stand overnight.
Finally, on the third day, reheat the soup along with the chorizo. You can add seasonings if it needs a boost - a little lemon or lime juice or a dribble of vinegar will perk up the flavors. If you want the soup thick you can mash some of the beans with a potato masher or an immersion blender. I don't bother putting it in the blender - too much work and too many appliances to wash afterward. Or just leave it as it is - soupy and full of bean-ey goodness.
Serve your black bean soup with any, all or none of these garnishes: diced avocado, minced green onion and/or cilantro, finely chopped tomato and/or onion, a dollop of sour cream. Some hearty bread is a good accompaniment. And in honor of Miguel, Bone Appetit!
Quotable quotes; in the category I Agree, Roast Pork IS Essential . . . AND A Project!
"I object to you using words like 'squander' and 'pork'. What is pork in one part of the country is an essential project in another part."
John Breaux, Politician
Thursday, November 24, 2011
What a Turkey!
It’s Thanksgiving day. We are driving to the in-laws, as we do most Thanksgivings. We are late. We usually try to get on the road by 7 or 8 am. Today we did not make it until 9:35 am. It’s my fault. I forgot to leave three days worth of food and water for the cat. We have to call the in-laws to tell them we will be later than planned. I hope the turkey won’t be dry. It won’t, mother-in-law is an excellent cook.
There is a LOT more traffic just these couple hours later than we usually drive.
I better pay attention. The driver needs me to be sure he is doing it right.
A few miles later we passed a van with a small trailer on the back and a piano lashed into the trailer. I'm in the mood for some music.
Have a happy and blessed thanksgiving.
Quotable Quotes; in the category Ooops!
“ As God is my witness, I thought turkeys could fly”. Mr. Carlson, WKRP in Cincinnati
We are back on the road and just passed a van with a Quebec license plate and several bicycles mounted on the back. I hope they have a great weekend.
Holidays are stressful enough without getting a late start – but once we put a hundred miles behind us we will forget all about it, and by Saturday we will be driving home and all will be well.
This is the first time I have actually blogged about a holiday on the actual day of the holiday. Driving back home to feed the cat I was composing this entry in my head. Now it seems I don’t have much to say about it after all.
This afternoon we will have the usual turkey, stuffing, potatoes and gravy and typical sides. The Waldorf salad will have dried cherries instead of raisins (in-laws live near Traverse City MI). The sweet potatoes will have maple syrup instead of marshmallows (thank you, father-in-law). The desserts will be family favorites and specialties – pumpkin pie because Bill requested it, cherry pie if I am lucky. We are bringing the end of a loaf of Greek style bread which will make fabulous turkey sandwiches tomorrow. We may brave the “black Friday” to shop at the little stores in the little towns. These crowds I can handle, not like the mobs in and around Chicagoland (I hate crowds).
Two things I notice. It is very difficult to type in a moving car.
There is a LOT more traffic just these couple hours later than we usually drive.
I better pay attention. The driver needs me to be sure he is doing it right.
A few miles later we passed a van with a small trailer on the back and a piano lashed into the trailer. I'm in the mood for some music.
Have a happy and blessed thanksgiving.
Quotable Quotes; in the category Ooops!
“ As God is my witness, I thought turkeys could fly”. Mr. Carlson, WKRP in Cincinnati
Saturday, November 5, 2011
Went to a "new" Mexican restaurant in the neighborhood last week. Definitely worth a comment. My first thought on entering Mom's Old Recipe on Milwaukee Ave. was that it probably wished it was in Wicker Park. Based on the decor and the wait staff this place seemed out of place on the edge of the city limits and would be more at home closer to Milwaukee and Damen than at Milwaukee near Devon. This thought was reinforced when I saw the same sentiment on one of review spots - yelp or another one.
Decor aside, when I go out to eat, it's really to eat, not to look. As long as what I am looking at is not looking back I don't care too much about what it looks like. Mom's Old Recipe has some sort of brushed metal sculpture that resembles waves (to me, anyway) on an olive drab painted wall. Above the waves large canvases, some blatantly marked "after Diego Rivera" depict Mexican and Mayan subjects. The other wall is painted a dull ochre to resemble brick masonry with a large sun image centered on the wall.
Metal pipes emerge from the walls, candle style bulbs and a wire mesh leaf or flower standing in for wall sconce lighting. Railings around the tables in the window (step up) and recently brought in chairs and cushions from the patio seating (read curbside) give a casual feeling to a place that was obviously decorated with care. The effect is roomy, the din increasing as each additional party enters.
On to the food. Daily specials include the ubiquitous combination of half carne asada, enchilada, and chile relleno. The special that caught my eye was the taco trio. One steak, one chicken, one fish taco for $10, beans & rice included. Assured the specials repeated often I ordered the trio secure in the knowledge I could try the steak another time.
Chips and salsa were presented gratis; the chips light and crisp, the salsa a smooth puree of chiles with a gentle heat. Unexpected were the delicious pickled carrot, cauliflower and jalapenos. Sweet and tart with a hint of cumin and heat, they were a delightful surprise. I am searching for a recipe to replicate them.
The man ordered his standby enchiladas mole. He praised the mole as delicious, if the portion small. Two enchiladas on a glamorous square plate and a dab of beans and rice on the side. Used to the huge portions typical of neighborhood Mexican restaurants or taquerias, we decided our waistlines favored the more realistic serving.
My chicken taco was unremarkable, the steak good and the fish taco outstanding. A crisply fried tilapia fillet presented on a bed of shredded cabbage in a vinagery dressing, the smaller than usual tortillas (two per taco) made a nice presentation on the rectangular white china plate. A serving of beans and rice on a separate plate accompanied the trio.
Other entrees included burritos, enchiladas and some more unique preparations such as Moyetes (a sandwich of beans, cheese and pico de gallo), Enfrijoladas (tortillas stuffed with ham & Mexican sausage) and Tacos Acorazados (tortillas with steak Milanesa and potatoes) all in the $10 range (the steak and seafood entrees higher). Delicious caramel flan, thick and creamy with drizzlings of raspberry sauce and whipped cream, made a lucious ending to our meager supper.
Drink specials include Margaritas, Bloody Mary's, Sangria and Beer all discounted on various days. Family friendly, there were three tables with children (not all well behaved, unfortunately) on our visit. Friday and Saturday evenings feature live music. If you like din you'll want to go on those evenings. If you prefer dinner, go before 8 pm or on a different day.
Friendly service, nice menu, good prices. All in all, a great first experience at a new place. We will be going back.
Quotable Quotes; in the category Can't Talk . . . . Eating.
"Conversation is food for the soul." Mexican Proverb
Decor aside, when I go out to eat, it's really to eat, not to look. As long as what I am looking at is not looking back I don't care too much about what it looks like. Mom's Old Recipe has some sort of brushed metal sculpture that resembles waves (to me, anyway) on an olive drab painted wall. Above the waves large canvases, some blatantly marked "after Diego Rivera" depict Mexican and Mayan subjects. The other wall is painted a dull ochre to resemble brick masonry with a large sun image centered on the wall.
Metal pipes emerge from the walls, candle style bulbs and a wire mesh leaf or flower standing in for wall sconce lighting. Railings around the tables in the window (step up) and recently brought in chairs and cushions from the patio seating (read curbside) give a casual feeling to a place that was obviously decorated with care. The effect is roomy, the din increasing as each additional party enters.
On to the food. Daily specials include the ubiquitous combination of half carne asada, enchilada, and chile relleno. The special that caught my eye was the taco trio. One steak, one chicken, one fish taco for $10, beans & rice included. Assured the specials repeated often I ordered the trio secure in the knowledge I could try the steak another time.
Chips and salsa were presented gratis; the chips light and crisp, the salsa a smooth puree of chiles with a gentle heat. Unexpected were the delicious pickled carrot, cauliflower and jalapenos. Sweet and tart with a hint of cumin and heat, they were a delightful surprise. I am searching for a recipe to replicate them.
The man ordered his standby enchiladas mole. He praised the mole as delicious, if the portion small. Two enchiladas on a glamorous square plate and a dab of beans and rice on the side. Used to the huge portions typical of neighborhood Mexican restaurants or taquerias, we decided our waistlines favored the more realistic serving.
My chicken taco was unremarkable, the steak good and the fish taco outstanding. A crisply fried tilapia fillet presented on a bed of shredded cabbage in a vinagery dressing, the smaller than usual tortillas (two per taco) made a nice presentation on the rectangular white china plate. A serving of beans and rice on a separate plate accompanied the trio.
Other entrees included burritos, enchiladas and some more unique preparations such as Moyetes (a sandwich of beans, cheese and pico de gallo), Enfrijoladas (tortillas stuffed with ham & Mexican sausage) and Tacos Acorazados (tortillas with steak Milanesa and potatoes) all in the $10 range (the steak and seafood entrees higher). Delicious caramel flan, thick and creamy with drizzlings of raspberry sauce and whipped cream, made a lucious ending to our meager supper.
Drink specials include Margaritas, Bloody Mary's, Sangria and Beer all discounted on various days. Family friendly, there were three tables with children (not all well behaved, unfortunately) on our visit. Friday and Saturday evenings feature live music. If you like din you'll want to go on those evenings. If you prefer dinner, go before 8 pm or on a different day.
Friendly service, nice menu, good prices. All in all, a great first experience at a new place. We will be going back.
Quotable Quotes; in the category Can't Talk . . . . Eating.
"Conversation is food for the soul." Mexican Proverb
Subscribe to:
Posts (Atom)
