tag:blogger.com,1999:blog-39152447895166138822024-03-05T05:36:57.385-05:00porky dickensJesshttp://www.blogger.com/profile/05469904434646933625noreply@blogger.comBlogger246125tag:blogger.com,1999:blog-3915244789516613882.post-67419377785063964892017-05-25T15:00:00.001-04:002017-05-25T15:00:49.515-04:00everything i currently need<div class="separator" style="clear: both; text-align: center;">
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I make this soup almost every Monday. Because it is pretty much the edible antidote for everything trying about Mondays. It’s both comforting and healthy, salty and simple and it’s one of the only vehicles for vegetables that I can get my two year old to eat. And by eat I mean jam down his gullet while I distract him with a Dr. Seuss book/ have him in a (light) headlock. Parenting: you will do ALL the THINGS you swore you would never do. And then some.<br />
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Would you even believe if I told you that I had never made chicken soup until this very year? I can scarcely believe it myself. I have made pretty much every other soup and most are well documented here. Including not one, not two but THREE lentil soups (read about them <a href="http://porkydickens.blogspot.com/2010/09/mental-fruit.html">here</a>, <a href="http://porkydickens.blogspot.com/2011/01/hear-me-out.html">here</a>, and <a href="http://porkydickens.blogspot.com/2014/01/soup-and-semantics.html">here</a>). For some reason chicken soup was always just a little boring to me, always a little less salty than I would prefer, the chicken a little too dry and always with some weird undesirable chicken bits that I’d rather not experience. So when I went to tackle chicken soup myself I knew it had to be easy and it had to be delicious. With layers of salty flavor. Because salt is my favorite, especially when it comes to soup. I changed up by using boneless, skinless thighs and it’s the type of shortcut that makes dreams come true. It made the soup taste like it had been simmered all day, when it came together in less than two hours, with only about 15 minutes of that time active cooking. You want this soup in your life. I know it's everything I currently need in mine. All your future Mondays will thank you.<br />
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<b>MONDAY NIGHT CHICKEN SOUP</b><br />
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2 tbs. olive oil<br />
1 large onion, diced<br />
2 medium to large carrots, peeled and diced<br />
3-4 stalks celery, diced<br />
4 cloves garlic<br />
1 tsp. fresh turmeric root*, grated (optional)<br />
1 tsp. fresh ginger*, grated (optional)<br />
2 32-oz. Containers chicken stock; or, 8-10 cups homemade<br />
1 package boneless, skinless chicken thighs<br />
Salt, pepper<br />
Parsley and chives (optional)<br />
Grain or noodles of your choice: I use either Ditalini, brown basmati rice or farro, depending on what’s in the pantry. Prepare according to package instructions and hold separately from soup until ready to serve.<br />
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*I store turmeric and ginger root in my freezer and grate them into everything using a microplane. No need to peel. A super useful tip I found in one of Joanne Chang’s cookbooks. I grate them into everything: stir fries, smoothies, soups and curries.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8q3mEB6AlZ1Et4kIa1HFH4uDlvoYpJLD_nejRQVDQtXKPEb9pGZ5HrLcywKOCEEwcfuUy-OxVqT1d7UHCpyMcQPluTKI78mjztpTXLXwe8XCxwHISIFQstqoXyWO6uBkbpy4VDh5C9PIT/s1600/IMG_4066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8q3mEB6AlZ1Et4kIa1HFH4uDlvoYpJLD_nejRQVDQtXKPEb9pGZ5HrLcywKOCEEwcfuUy-OxVqT1d7UHCpyMcQPluTKI78mjztpTXLXwe8XCxwHISIFQstqoXyWO6uBkbpy4VDh5C9PIT/s320/IMG_4066.JPG" width="240" /></a><br />
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Heat oil in a large Dutch oven over medium heat. Add onion, carrot and celery, salting and peppering after each addition (crucial, in my opinion to building nice salty flavor). Add garlic, ginger and turmeric, if using and stir well to coat. Pour in stock, season with another addition of salt and pepper and bring up to a simmer. Gently slide chicken thighs into the simmering water. Turn heat up just a touch to bring it back up to a simmer and reduce heat to low. Let cook slowly over low heat for about an hour to an hour and fifteen minutes. Taste stock and season to taste with salt and pepper, if needed.<br />
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Pull chicken thighs out and set on a cutting board. Using two forks shred chicken apart. It should come apart very easily, if it doesn’t return them to the stock to simmer another 10-15 minutes. You will end up with a big old pile of shredded chicken. Return half of the chicken to the soup and reserve the other half for future use. I usually make either chicken tacos or enchiladas with mine at a later date in the week. Once I made a pretty bomb chicken pot pie with it as well. It’s a great dinner short cut and another great reason to prep this soup early in the week.<br />
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To serve: scoop rice, pasta or farro into a large bowl and ladle soup over. Garnish with chopped fresh herbs if desired; or, a heaping grating of salty parmesan cheese.<br />
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<a href="http://creativecommons.org/licenses/by-nc-nd/3.0/" rel="license"><img alt="Creative Commons License" src="http://i.creativecommons.org/l/by-nc-nd/3.0/88x31.png" style="border-width: 0;" /></a>Jesshttp://www.blogger.com/profile/05469904434646933625noreply@blogger.com1tag:blogger.com,1999:blog-3915244789516613882.post-17554644156055174602017-03-06T13:33:00.001-05:002017-03-06T13:33:38.015-05:00in the weeds <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMlU1PJWccKmUyfE1GpYKSfwtDSVTeo2Su34bvxJwnf_KkfwB28cHVHm0k8mvlXzO-H-qtp4sPvBXyBnkWtibcd4vGZTBJihqyI9S2G-e9eqUW_tztlafzHlTgrMzPsMV0v18Llv98r0pC/s1600/IMG_3637.JPG" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMlU1PJWccKmUyfE1GpYKSfwtDSVTeo2Su34bvxJwnf_KkfwB28cHVHm0k8mvlXzO-H-qtp4sPvBXyBnkWtibcd4vGZTBJihqyI9S2G-e9eqUW_tztlafzHlTgrMzPsMV0v18Llv98r0pC/s320/IMG_3637.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJ_2YbQkLQNYIW4n0mIWoNQhrynlaHCNL_FN7n8oQEjpiXZIvmf32GnLXb8lIkjdQAIt9KIHqa4HjEpTb4G2-_2P3TXTeEySrPGM0It3RD3x5jrm1buTW25gYQCrUCvxtcpKHo13-pyvG/s1600/IMG_4219.JPG" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJ_2YbQkLQNYIW4n0mIWoNQhrynlaHCNL_FN7n8oQEjpiXZIvmf32GnLXb8lIkjdQAIt9KIHqa4HjEpTb4G2-_2P3TXTeEySrPGM0It3RD3x5jrm1buTW25gYQCrUCvxtcpKHo13-pyvG/s320/IMG_4219.JPG" width="320" /></a><br />
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You would think, based on simple mathematics, that getting two of something would simply double your workload. You would think. However, in my limited experience with children multiplying, it does not in fact double your workload. It triples. Because it’s not like you just go pickup a second two year old who already knows in general terms how to walk upright and assist in getting a jacket on. Instead you get a tiny, alien being who needs everything, sort of all the time. It’s kind of funny how it works.
I’m not complaining. The work is, as I often say, exactly as much work as we thought it would be. It’s busy, but fulfilling. It’s loud, but fun. It’s messy and full and everything in between. I am quite aware that being a parent to two healthy children is very much a gift and we count our blessings daily.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY38-GxrI_e1EoFNja06x_hmZMBvG0Uw3dQpIwoakvaWhTSBag8twMLfGDhRWLWKVYt4jP8AolA_ABVuDl2b5OG2aml49OpiCVX9YVbFatSEX7GXpOsvt4sOqeZatJdl5xkAnOgBPc-q8m/s1600/IMG_3664.JPG" imageanchor="1"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY38-GxrI_e1EoFNja06x_hmZMBvG0Uw3dQpIwoakvaWhTSBag8twMLfGDhRWLWKVYt4jP8AolA_ABVuDl2b5OG2aml49OpiCVX9YVbFatSEX7GXpOsvt4sOqeZatJdl5xkAnOgBPc-q8m/s320/IMG_3664.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFUYM-wx8eedq7GISvffaEDS6pexRrY_RNenOTIXyiPcu5fhae8dQE5bXiVJJySTQip2so9CNexLRQGm52kfT5HDgBUw5TdhQSB_wiLzEv0pOMUOPzx-uvNwIiYHmoiCn_W3wwLf3-oRc/s1600/IMG_4331.JPG" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFUYM-wx8eedq7GISvffaEDS6pexRrY_RNenOTIXyiPcu5fhae8dQE5bXiVJJySTQip2so9CNexLRQGm52kfT5HDgBUw5TdhQSB_wiLzEv0pOMUOPzx-uvNwIiYHmoiCn_W3wwLf3-oRc/s320/IMG_4331.JPG" width="320" /></a><br />
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What’s funny is that I also doubled, nay tripled, the workload at work this past week, when we opened up a second location. And in typical youngest child fashion, the workload on a new place is about double the general upkeep of the first. I am busy across the board. “In the weeds” as we former waitresses say. The funny thing about being in the weeds is that often times you can get super flustered and not know what task to complete first. Baby’s have a way of prioritizing your actions though...so Harris sure let’s me know when it’s time to skip the dishes and tend to him first.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQgsWhLRb99emjMnzfUBbpl29x49VaF8-DlZVMqXd4UslD50l7j1Cbbq6nQoYD7DBxziuSQmHKpRl7bZJ9GxAh9N1yups065txzjHNYUS70EDHevljJ12qf7Y17wS_f_JAm9C-AYiSf8tk/s1600/IMG_3492.JPG" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQgsWhLRb99emjMnzfUBbpl29x49VaF8-DlZVMqXd4UslD50l7j1Cbbq6nQoYD7DBxziuSQmHKpRl7bZJ9GxAh9N1yups065txzjHNYUS70EDHevljJ12qf7Y17wS_f_JAm9C-AYiSf8tk/s320/IMG_3492.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjunhXaF7g8BgIuEuWdj9ZiFJehihJJONMiyVS3FNreAWNf_m8m1saVvoKXncQU6Lla7a7v1nLCeG8rU5wANSB_6YBBcBjEcndon4UX9bjRORWCma_oj5xntxxOALoeuFe3AZALbK9DTVnM/s1600/IMG_4313.JPG" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjunhXaF7g8BgIuEuWdj9ZiFJehihJJONMiyVS3FNreAWNf_m8m1saVvoKXncQU6Lla7a7v1nLCeG8rU5wANSB_6YBBcBjEcndon4UX9bjRORWCma_oj5xntxxOALoeuFe3AZALbK9DTVnM/s320/IMG_4313.JPG" width="320" /></a><br />
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It’s easy though when we are busy to let many other things slide. In my case, any semblance of healthy eating and normal portion sizes went straight out the window when I had Kid One and it’s been kind of a free for all ever since. So last week I decided to end the party and I signed back up for Weight Watchers. The first week has been pretty good….I figure if I can take the time to meal plan and track what I am eating on the same week that we open a second store and decide to start some light sleep training with our baby, well then there ain’t a week that can break me. I will admit I had a pretty fun time eating my face off while pregnant and postpartum, but it’s time to show my body the respect it deserves. I need energy and to be in shape- because otherwise the littles are going to plan a mutiny and take me out one of these days while Paul is at work.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzrEJ11fr5S6PfreiMo9DkVpPAVNXF9EfHAJCvWbBL2UmYhRN1SbZJ8HpkBPUuk4P13Lw6xZGPVeb65qFZ0BpJ4WU9xbHN8e2Ye9Vp3FcGuCE7rzZIorhu8mELIX5FPcOKHykyb0A3LhrI/s1600/IMG_3668.JPG" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzrEJ11fr5S6PfreiMo9DkVpPAVNXF9EfHAJCvWbBL2UmYhRN1SbZJ8HpkBPUuk4P13Lw6xZGPVeb65qFZ0BpJ4WU9xbHN8e2Ye9Vp3FcGuCE7rzZIorhu8mELIX5FPcOKHykyb0A3LhrI/s320/IMG_3668.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1GYsleegz9nZ_JjfkmyajKsY2PG5-BUB0qiS4PztqWqPufocLnRFUNcvkTah3cbbtWL0njJoQe1bVA1CNe5u15EoriZbbWt9elkY0MLozMNXxLQQKVuuA7eZrGOfFi30e8Xmn7fVhxdmT/s1600/IMG_3359.JPG" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1GYsleegz9nZ_JjfkmyajKsY2PG5-BUB0qiS4PztqWqPufocLnRFUNcvkTah3cbbtWL0njJoQe1bVA1CNe5u15EoriZbbWt9elkY0MLozMNXxLQQKVuuA7eZrGOfFi30e8Xmn7fVhxdmT/s320/IMG_3359.JPG" width="320" /></a><br />
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So here I am. Undoubtedly in the weeds. At the beginning of what I know will be a lengthy but worthwhile journey to shed some serious lbs. And a mother to not one but two terrific little dudes. Workload tripled; cup runneth over; heart quintupled in size. I may not be able to write very often but this space has always been important to me and I will tuck myself in here whenever I possibly can. Next time I’ll bring food. I promise.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKdWFCOrqQfU9QDDGZ6T4XTFH6hyphenhyphenzOWdHVymQEJIrkTtmYCJnTjckAdPHc8QyjSfWXl1bokKpiuuIIsknCt4Tqv2_EtEnahWI6F4E_ljYyGEVb3Xz9bdukwURVU9LtY-aIy_pBEgqh6eGD/s1600/IMG_3486.JPG" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKdWFCOrqQfU9QDDGZ6T4XTFH6hyphenhyphenzOWdHVymQEJIrkTtmYCJnTjckAdPHc8QyjSfWXl1bokKpiuuIIsknCt4Tqv2_EtEnahWI6F4E_ljYyGEVb3Xz9bdukwURVU9LtY-aIy_pBEgqh6eGD/s320/IMG_3486.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinv3hwnH_x3dowF_K_gaIqezPaGvRCPuEFjGCcGzHTq_wLDtFLNrKKEZMENx1sqKMaJaIpc0ZUECqWH6ijNNaEXWhL0cuJrNvyf96dcri4QwXf8vvL69Bwpu5Q2lzrPDEkJVOUeLSXvKs_/s1600/IMG_3361.JPG" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinv3hwnH_x3dowF_K_gaIqezPaGvRCPuEFjGCcGzHTq_wLDtFLNrKKEZMENx1sqKMaJaIpc0ZUECqWH6ijNNaEXWhL0cuJrNvyf96dcri4QwXf8vvL69Bwpu5Q2lzrPDEkJVOUeLSXvKs_/s320/IMG_3361.JPG" width="320" /></a><br />
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Instead of food this time I've included some snaps of the past few months. Some of the best, silliest and cutest.<br />
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<a href="http://creativecommons.org/licenses/by-nc-nd/3.0/" rel="license"><img alt="Creative Commons License" src="http://i.creativecommons.org/l/by-nc-nd/3.0/88x31.png" style="border-width: 0;" /></a><br />
This work is licensed under a <a href="http://creativecommons.org/licenses/by-nc-nd/3.0/" rel="license">Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 Unported License</a>.Jesshttp://www.blogger.com/profile/05469904434646933625noreply@blogger.com0tag:blogger.com,1999:blog-3915244789516613882.post-12888396610294336672016-11-09T14:57:00.002-05:002016-11-09T14:57:57.751-05:00what's nextOne week and one day ago, we welcomed our second son into the world. Harris Loran Benson was born on October 31st at 12:31 in the afternoon. He came into the world at 20 ¾ inches and a staggering 10 pounds 5 ounces. He let out a wail, calmed down and eased into a delicious mellowness that has yet to lift. This boy is truly a gift to our family. So sweet and easy going you could hardly ask for more in a second baby. He is the type that makes you think (in a haze of hormonal insanity) that you could “totally go for three” as Paul said the other day, while we were gazing at his sweet, chunky face while he snoozed away in my arms. Right. Let's chill on that for a minute.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRuzRmCXgRc8BQQRIJ8M12m9-ur24OKDu1uen3NXjcAdZKNrjRrmWmDfk_XqngQYGRT8zLD6kx9SQJ_UMbd1HOcZmI6PC2AtnqP_lzxBbHuKKyuq6vuOWCQatokbpaDHEyLfhU9dJ9RFV/s1600/IMG_2871.JPG" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRuzRmCXgRc8BQQRIJ8M12m9-ur24OKDu1uen3NXjcAdZKNrjRrmWmDfk_XqngQYGRT8zLD6kx9SQJ_UMbd1HOcZmI6PC2AtnqP_lzxBbHuKKyuq6vuOWCQatokbpaDHEyLfhU9dJ9RFV/s320/IMG_2871.JPG" width="240" /></a><br />
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Today is without a doubt a difficult day to face our children. I took the photo below when I early voted in my city hall. We stopped in the bathroom on our way out to the car, because I spent most of the past two months in one bathroom or another. I snapped a picture of us because, regardless of the outcome, I wanted my son and unborn child to see a photo of the historic day when I was able to cast my vote for the first female nominee to the office of President of the United States. I did not anticipate this particular outcome. I thought we had more sense and decency and more willingness to embrace progress instead of wallowing in fear. Last night, as I nursed Harris and watched the returns roll in, I started to panic a little bit, when it became clear, that this would not be her night. So I shut off the TV and worked instead on being present with my newest little one, looking into his eyes and letting him assure me, that everything would be alright. And it will be.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHR4obdBMlrEZ-eoxnEQyizdJhMpblfg_Rr1vuG945W-xpUxsnFetdK40qnrm86Ft7gGbQBCEEit-XbSiia1zBk8T3OYzui_vPYHqZQsVOD0sGyAgCewob5gB28Gv0xUbmuAc1-iqEHvgN/s1600/IMG_2849.JPG" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHR4obdBMlrEZ-eoxnEQyizdJhMpblfg_Rr1vuG945W-xpUxsnFetdK40qnrm86Ft7gGbQBCEEit-XbSiia1zBk8T3OYzui_vPYHqZQsVOD0sGyAgCewob5gB28Gv0xUbmuAc1-iqEHvgN/s320/IMG_2849.JPG" width="320" /></a><br />
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While I for one would kind of like to cry all day (hello, postpartum hormones, I’m going to cry all day ANYWAYS! Along with inexplicable laughter and almost tactile bursts of joy), I can’t. And we shouldn’t. We simply don’t have time for that. We must stay awake and look forward. And for the current moment, while we feel defeated, scared and anxious, we must draw inward and work on ourselves and our families and our reactions to the world around us. I feel like the only thing I can really do today is to not let global politics steal my personal joy. I have two beautiful, healthy sons and a network of family and friends who have surrounded us in a cocoon of love and generosity and have shared in our wonder and happiness at the arrival of our newest baby. We will raise our sons to be right and good people, this much I know for sure. This is what I have today and this is all that matters. Elections will come and go, the leanings of society will shift and change, sometimes with us and sometimes against us and we will all wake up in the morning (and in the middle of the night for me, for a while). We cannot know what’s next but we can focus on what’s good. And this kid is soooo good it hurts. All my love, Jess<br />
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<a href="http://creativecommons.org/licenses/by-nc-nd/3.0/" rel="license"><img alt="Creative Commons License" src="https://i.creativecommons.org/l/by-nc-nd/3.0/88x31.png" style="border-width: 0;" /></a>Jesshttp://www.blogger.com/profile/05469904434646933625noreply@blogger.com0tag:blogger.com,1999:blog-3915244789516613882.post-69083792668767871842016-05-05T10:26:00.001-04:002016-05-05T10:26:57.621-04:00trust the process <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIIiN9d8go6VaI2g361ym4c0pHic6uyU_BzHwJqV1MPMgGeZLI6knGLVHwJ95xMWxbEyxI6xXqqFYUKM0R1X8I-UTSmsRt9o5LbUtZsyXZXd5ys2l4N20dck3gerklbspsXQHAPKtJLZwz/s1600/IMG_1840.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIIiN9d8go6VaI2g361ym4c0pHic6uyU_BzHwJqV1MPMgGeZLI6knGLVHwJ95xMWxbEyxI6xXqqFYUKM0R1X8I-UTSmsRt9o5LbUtZsyXZXd5ys2l4N20dck3gerklbspsXQHAPKtJLZwz/s320/IMG_1840.JPG" /></a><br />
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Around these parts, Potato Tacos are not just a once in while meal agenda, but more so a midweek way of life. What was once <a href="http://porkydickens.blogspot.com/2013/04/rocky-mountain-high.html">a thrown together dinner idea inspired by a long ago vacation</a> is now just straight up Potato Taco Night. Also known as Wednesday. This meal is my favorite go-to for a lot of reasons. It’s pretty healthy (vegan if you omit the sour cream/ yogurt), it’s comprised of pantry staples, it feels decadent and satisfying and it tastes oh so good with that very necessary Hump Day Beer. And most of all it is heavily hands off, you set the potatoes in the oven and the black beans to simmer and you then don’t have to do anything until just before you sit down. When you work all day and have a tiny lunatic climbing the walls that hour of freedom from 5-6 is very necessary. Even if you don’t.<br />
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My affinity for Mexican-ish main dishes is no secret by now. Whether I’m <a href="http://porkydickens.blogspot.com/2013/11/transcendental-burritos.html">waxing philosophical about burritos</a>, <a href="http://porkydickens.blogspot.com/2011/06/among-converted.html">slow cooking a pork butt to feed a party-sized crowd</a> or simply cooking my family the easiest of easy weeknight dinners, I’m heavily into tacos, burritos and all things folded into tortillas and decorated with avocado and hot sauce.
Strangely enough though, I have never been super into breakfast burritos, or Mexican-style breakfasts in general. I’m not quite sure what the hesitation was, but I think it was mostly fueled by the fact that there are many bad breakfast burritos out there- super soggy with gross, unsuitable vegetables and a bunch of salsa slogging it all down; and also, the aversion may stem from the years I spent slinging breakfast, where one of our signature menu items was a Mexican Chicken Omelette. A monstrosity of eggs, grilled chicken, Jack cheese and salsa that had both pungent aromas and a runny appearance- serving this dish with a Category 7 Hangover (as I was accustomed to in those days) was not that easy, guys.<br />
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But last October, Paul and I traveled up to the Catskills for a dear friend (and former roommate and generally like-minded aka food obsessed lady friend)’s wedding. Now Stevie digs food in the way that I do. In an all consuming and passionate way- so much so that she recently bravely took the leap to leave a comfortable career and go to culinary school. We both agree that when any event pops up on the calendar the first and most important question is: What am I gonna make? She’s the real deal this one. So when her fiance and she put together a list of local eateries, we knew that they would be legit. We ate both days at the Phoenicia Diner-- and the breakfasts were delightful. On the second day, moderately hungover and ready for a rib sticking breakfast, I opted for the breakfast burrito. Even though I wasn’t usually drawn to them, something about this place told me I wouldn’t regret the decision. What was served up did not inspire regret, but rather a new obsession: a perfectly crisped grilled tortilla housed a combination of cheesy eggs, crispy chorizo and salty black beans. On the side a bracing and spicy jalapeno salsa for dipping. Do I even have to say that I’ve been thinking about it ever since. I might have a problem with burrito fantasies. These simple but delicious breakfast tacos are the closest I can get to a simple Sunday morning reproduction. Yes, you have to have the foresight to roast potatoes in the morning, but man, they’re worth it. By now you should trust that there are a couple things I don’t fuck around with: Sunday morning breakfast and any kind of Mexican food. You can trust the process.<br />
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<b>BREAKFAST TACOS </b><br />
serves 2<br />
<br />
<b>For the crispy potatoes: </b><br />
<br />
3-4 russet potatoes<br />
Olive oil<br />
Salt and pepper<br />
<br />
3-4 slices of chorizo, or 1-2 links, depending on what format you’re dealing with<br />
1 teaspoon butter<br />
4-5 eggs<br />
Sliced avocado<br />
4 tortillas<br />
<br />
<b>Optional toppings:</b> shredded Jack or Cheddar, salsa, sour cream or Greek yogurt<br />
<b>Non-optional toppings:</b> hot sauce, you gotsta<br />
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Heat oven to 425 degrees. Peel and dice potatoes. Line a baking sheet with parchment paper and toss potatoes with a hearty drizzle of oil. Season with salt and pepper and set in the oven to roast 40 minutes to 1 hour, or until very crispy. Open the oven once to rotate the pan and toss the potatoes. These potatoes are the foundation for my Potato Tacos, they taste as decadent as eating a bunch of French fries, while being much healthier. The key is high heat, plenty of oil and only opening the oven a minimum amount of times. I also give them a light spritz with coconut oil, if you have it, do so as well. They are a time commitment for breakfast but less steps (and less dirty dishes) than good homefries.<br />
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Let the potatoes cook a good while, when you have about 20 minutes left, crisp the chorizo in a skillet over medium heat. Scoop out with a slotted spoon and set on a paper towel to drain off a bit of the grease. Reduce heat to medium-low and wipe the skillet out with a paper towel. Add a teaspoon of butter and let it melt, if the pan appears too hot, take it off heat and let it cool down a little, you don’t want to scorch scrambled eggs. In a small bowl whisk eggs with a fork, add to the skillet and cook, low and slow, stirring constantly with a wooden spoon. Pull the eggs off heat when they are almost done, but still a little wet. Top with a bit of cheese to melt, if using. Warm tortillas over an open flame or in the oven. To assemble: scoop eggs into charred tortillas, top with crispy potatoes and chorizo, garnish with avocado, hot sauce and whatever else your heart desires. Scarf one and then repeat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UT7txEsaf540Ozh_E0xu2hOjgaTbIoxSs6Qmb7N16sxzgek3ZbMoRrbD_VBj6xlRbFrftyJJfdyOMINC4ZCRnatAvXDmpH_VcjPfnrDN8jyg47AciO9925Mp4C8-Bx-k4RHE-pdAQOYv/s1600/IMG_1834.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UT7txEsaf540Ozh_E0xu2hOjgaTbIoxSs6Qmb7N16sxzgek3ZbMoRrbD_VBj6xlRbFrftyJJfdyOMINC4ZCRnatAvXDmpH_VcjPfnrDN8jyg47AciO9925Mp4C8-Bx-k4RHE-pdAQOYv/s320/IMG_1834.JPG" /></a><br />
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<a href="http://creativecommons.org/licenses/by-nc-nd/3.0/" rel="license"><img alt="Creative Commons License" src="http://i.creativecommons.org/l/by-nc-nd/3.0/88x31.png" style="border-width: 0;" /></a>Jesshttp://www.blogger.com/profile/05469904434646933625noreply@blogger.com0tag:blogger.com,1999:blog-3915244789516613882.post-56782253854333768842016-03-03T10:14:00.000-05:002016-03-03T10:14:22.938-05:00the awakening <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrm1z9B0xoCTmped7of9lS6i4y9cbwKFfeJGAV1NSBY1m-1Bdj2gTmxHHFneV3Q76RGr81RbDdU0n-Bxixl4RPCrH0NgwHjtV6tSwyf8XDp9Rg6_QHHkgc4oY5q-uwsPqekWjUSFTWs8ah/s1600/659+%25282%2529.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrm1z9B0xoCTmped7of9lS6i4y9cbwKFfeJGAV1NSBY1m-1Bdj2gTmxHHFneV3Q76RGr81RbDdU0n-Bxixl4RPCrH0NgwHjtV6tSwyf8XDp9Rg6_QHHkgc4oY5q-uwsPqekWjUSFTWs8ah/s320/659+%25282%2529.JPG" /></a><br />
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Massaman Curry was a gateway food for me. In college, when I first started to eat a few things that weren’t either a chicken finger or a pizza (or a delectable <a href="http://www.cookingchanneltv.com/recipes/chicken-roll-from-pugsley-pizza.html">combination of both</a>), I had Thai food for the first time. I was totally doubtful. What if I hated it? What I didn’t realize at the time was that a well made curry and rice is the exact same kind of comfort food as my beloved Chicken Roll, just with a different flavor profile and delivery system (i.e. in a bowl, not rolled inside a crust of pizza dough). So one day I was downtown with my roommates we stepped into a Thai place on Spring Street, called something generically Thai, like Spice n Rice. Or just Rice, or maybe Panang. I can still picture their logo but cannot recall the name. Eager to be open minded, and already outnumbered in the vote by my roommates, I agreed to have some Thai. I ordered the same thing as Val, it seemed safe. Massaman Curry. I had low expectations. It surpassed and multiplied all of them. I left the restaurant thinking I was extremely mature, exotic and a total hot shit. “I love Thai food” I would then mention to anyone who would listen, in an attempt to prove my worldliness. I was obviously VERY mature. I lived in New York City and enjoyed Exotic Cuisines. I know this sounds kind of sad and sheltered, but you know this was the year 2000, food wasn't completely fetishized yet; and plus, I came from a town where the most exotic culinary experience growing up was the glossy Chinese food at Cathay Hanover.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNS7lTBRxQQB17n58NhNYO6fMDxTWvQ6dZwoC0XRGcCyDmHML9LZFklzyVaj21f2g6835vDUGh6kdCff5MsEALWkczHvFJKo82bPalC1umIcx58yKaDZ0TMiXbvoVcqj-2rmyld5fe9uBU/s1600/648.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNS7lTBRxQQB17n58NhNYO6fMDxTWvQ6dZwoC0XRGcCyDmHML9LZFklzyVaj21f2g6835vDUGh6kdCff5MsEALWkczHvFJKo82bPalC1umIcx58yKaDZ0TMiXbvoVcqj-2rmyld5fe9uBU/s320/648.JPG" /></a><br />
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Now, I am sure if I returned to the same Thai restaurant today, it may be completely sub par. But in my memory, it was a total culinary awakening and I’ve loved Thai curries, especially Massaman, ever since. I often judge the strength of any Thai takeout by two dishes: the Massaman Curry and the Drunken Noodles This particular recipe was originally in Food and Wine, I subbed out the chicken and potatoes traditionally found in MC for a vegan-friendly, protein dense meal that I was making for a friend who had just had a baby and needed some serious chow. I stirred in a bit of cashew and peanut butters to thicken what I saw as a very thin sauce and spiced it up with a little Sriracha. The end result was hearty, comforting and completely delicious, without a breaded chicken finger or pizza crust in sight. I am basically the MOST mature person ever now.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfaye-D7a3bNMey1HATBgiyOelAEYeMgzUDGdksnbQIXOIAIxR5oFjuWOVlOze7xDuEf7WCVsTMmdGYCaFRZub3bLCX4F0WE9sGqw99doR9d1gRPPaJ7M_kjFplvYWe4Xx2yW6KtLGd-0H/s1600/651+%25282%2529.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfaye-D7a3bNMey1HATBgiyOelAEYeMgzUDGdksnbQIXOIAIxR5oFjuWOVlOze7xDuEf7WCVsTMmdGYCaFRZub3bLCX4F0WE9sGqw99doR9d1gRPPaJ7M_kjFplvYWe4Xx2yW6KtLGd-0H/s320/651+%25282%2529.JPG" /></a><br />
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<b>MASSAMAN CURRY with SQUASH, SWEET POTATOES and CHICKPEAS</b><br />
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1 tablespoon ghee or vegetable oil<br />
1 onion, chopped<br />
2 cloves garlic, minced<br />
1 small butternut squash, peeled and diced<br />
1 large sweet potato, peeled and diced<br />
1 can chickpeas, drained and rinsed<br />
1 cup cherry tomatoes<br />
1 teaspoon chopped fresh ginger<br />
1 teaspoon Chinese five spice powder<br />
1 teaspoon ground cumin<br />
¼ teaspoon cayenne<br />
¼ teaspoon dried, or ½ teaspoon fresh grated turmeric<br />
1 teaspoon salt<br />
1 cup chicken broth<br />
1 can unsweetened coconut milk<br />
1 tablespoon cashew butter<br />
½ tablespoon peanut butter (or simply 1 ½ tbsp. of just PB if you don’t have cashew butter)
<br />
Sriracha<br />
½ cup chopped cashews or peanuts<br />
Juice of half a lime (optional)<br />
Chopped cilantro (for garnish), optional<br />
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In a large braising pan or Dutch oven, heat ghee or oil over medium heat. Add onion and saute until fragrant, about 3-5 minutes, add garlic and saute an additional minute more. Add to the pan, the squash, sweet potato and chickpeas. Toss together to combine; then add in the ginger, five spice, cumin, cayenne, turmeric and salt. Stir together to coat the vegetables and beans with all the spices. Pour in the chicken stock and coconut milk and bring to a simmer. Let cook until vegetables are tender, about 15 minutes at least.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2M9nQ9E4quatTsy7iWbd3NJ15K524UABo60WF7dokznGz1A5Ye1wiUXTRKXxQCH-ohVW6uVg2gl8ghvZhalZXBcjcq4Aikd8zXTYVkisw8Az4zSbfPfIa0KkvwNn2tjUydrUM-tkYUsK3/s1600/650+%25282%2529.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2M9nQ9E4quatTsy7iWbd3NJ15K524UABo60WF7dokznGz1A5Ye1wiUXTRKXxQCH-ohVW6uVg2gl8ghvZhalZXBcjcq4Aikd8zXTYVkisw8Az4zSbfPfIa0KkvwNn2tjUydrUM-tkYUsK3/s320/650+%25282%2529.JPG" /></a><br />
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At this point, the sauce will still be a bit loose. Stir in the peanut or cashew butter, whichever you have/prefer (I used both), and a squeeze of Sriracha, if desired. Fold in the cherry tomatoes and let the sauce reduce and thicken over medium heat for an additional 8 minutes or so, until the tomatoes have burst. Taste and adjust seasonings if necessary. I found this curry needed a little more salt, a little more heat and a bit of brightness, so I squeezed in the juice of half a lime to finish the sauce.
Serve with brown or white rice and garnish with the chopped nuts and cilantro, if using.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ-JrI8U6U9qUZ8mxA5EqcuTuGPGU2EhMP4d1s6aEv7XREW9jrBh8PIolc3eEvpWsFG3-EvopTaRJq3Zx-FqNhVigVezbuZ5CD7auyF6ptLw7If4kOg1KRi9X6GeLPRG-xW6mH4Cwe4W82/s1600/658+%25282%2529.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ-JrI8U6U9qUZ8mxA5EqcuTuGPGU2EhMP4d1s6aEv7XREW9jrBh8PIolc3eEvpWsFG3-EvopTaRJq3Zx-FqNhVigVezbuZ5CD7auyF6ptLw7If4kOg1KRi9X6GeLPRG-xW6mH4Cwe4W82/s320/658+%25282%2529.JPG" /></a><br />
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<a href="http://creativecommons.org/licenses/by-nc-nd/3.0/" rel="license"><img alt="Creative Commons License" src="http://i.creativecommons.org/l/by-nc-nd/3.0/88x31.png" style="border-width: 0;" /></a>Jesshttp://www.blogger.com/profile/05469904434646933625noreply@blogger.com0tag:blogger.com,1999:blog-3915244789516613882.post-79485082879438748752016-01-18T15:48:00.000-05:002016-01-18T16:01:45.144-05:00takeaways<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdv5NenFEUVQRs_IQ0A9CfJNAwP9lMGYAh7a6p_SXHC9XsxNFH2JVv7lRhNQdMhnnSCBsdByEW6nc-bH8xy-QmUAwDZboQjX99wZIqHxbkPuM-eiMR0XVZJhrJkwtPRRf-u6hf-Xxdwliv/s1600/IMG_0985.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdv5NenFEUVQRs_IQ0A9CfJNAwP9lMGYAh7a6p_SXHC9XsxNFH2JVv7lRhNQdMhnnSCBsdByEW6nc-bH8xy-QmUAwDZboQjX99wZIqHxbkPuM-eiMR0XVZJhrJkwtPRRf-u6hf-Xxdwliv/s320/IMG_0985.JPG" /></a><br />
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During the month of October, I did Whole30. For those of you unfamiliar, you can get the skinny on their <a href="http://whole30.com/">website</a>. I did pretty well (I’d say a solid B+) in adhering to the guidelines, though there were some things I definitely messed up on. Because basically insteading of reading the actual rules, I just asked my sister, who told me even though it was probably not okay to eat three Lara bars in one day on Whole30 that I could. So I did. I also used copious amounts of olive oil, which you’re supposed to limit and I also took a day off for a wedding and then one afternoon off for a beer festival (it was a work event, guys). So basically I did like Whole27-plus-potatoes-and-shit-I realized-halfway-through-that-the-almond-milk-I-drink-actually-has-carrageenans-in-it. But STILL. I didn’t drink alcohol for almost a whole month and I didn’t eat black beans or lentils. And I had a family health crisis, a few isolated work crises AND I got my period back and I STILL didn’t cheat. SO I would like some kind of a plaque and/or trophy for my wall. For being so brave and strong.<br />
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When you are done with Whole30 you’re supposed to undergo a process of “reintroduction” so that you can really determine foods that make you tired, inflamed, bloated, mess-with-your-digestion, etc. The idea is every three days you add back in one of the forbidden foods and you illustrate to yourself what’s not working for you. For me, my first day done with Whole30 was Halloween and I went to a party. So my reintroduction process consisted of me drinking beer and a bunch of wine, eating pizza and pounding, like, four Reese’s cups. My reintroduction also consisted of me not sleeping that night as my body tried to fight off the case of Instant Diabetes I had attempted to give it.<br />
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I had some good takeaways from my Whole30 experience and some things that I know just aren’t sustainable for me (like no pizza- I don’t even care if it makes me feel sluggish, they will pry the slice from my cold dead hands)...but on the other hand I realized I enjoy black coffee now and I enjoy and even look forward to meals that are heavier on veggies than anything else. This yummy breakfast dish was my go-to Sunday morning meal during my Whole27ish. It’s so good Paul didn’t even notice we had stopped eating baked beans.<br />
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<b>SMOKY SWEET POTATO HASH with EGGS</b><br />
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<b></b>1-2 sweet potatoes, peeled and cut into a very small dice*<br />
1 shallot; or ½ an onion, finely minced<br />
2 cloves garlic, minced<br />
3-4 tablespoons olive oil<br />
½ teaspoon cumin<br />
¾ teaspoon smoked paprika<br />
4 eggs<br />
salt and pepper<br />
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Optional: sliced avocado for serving<br />
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*In order for this hash to be successful (i.e. potatoes that are cooked through but not falling apart) you must take the time to cut them into an evenly sized dice. I’d wager to say my dice on these is usually about ½ “ square, but god knows I’ve never taken a measuring tape to ‘em.
In a very large skillet or cast iron pan, heat about 3 tablespoons of oil over medium heat. Add onion or shallot, season with salt and pepper, and saute 1-2 minutes, or until fragrant. Add sweet potato and toss around to evenly coat with oil, adding a drizzle more if necessary. Season everything with a pinch of salt and pepper and cover, stirring often, letting the potatoes and onion steam a bit for about 3-4 minutes. Add garlic and spices and stir together well. Return lid and let the potatoes continue to “steam” for lack of a better word, stirring often so they don’t stick, for another 5 minutes more.
Test a potato cube for doneness...you want them to be just about done, but not mushy. They will continue to cook for another solid few minutes, so even if there’s a tiny bit of bite to them still, it’s okay.<br />
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Reduce heat to low for a moment and use a spatula or wooden spoon to make four little indents in the potato mixture. Drizzle a touch of olive oil into each one and then carefully crack an egg into each. Raise the heat just a bit, to just shy of medium and let everything cook until the eggs are done to your liking. I find using the cover for a few minutes, but then allowing them to cook uncovered yields fully cooked whites and still-runny yolks. To tell that the whites are done, I usually just carefully pick up one side of my pan and tilt it up, you want a little movement left in the yolks but no runniness whatsoever from the whites.
Serve with sliced avocado and plenty of hot sauce.<br />
<br />
<a href="http://creativecommons.org/licenses/by-nc-nd/3.0/" rel="license"><img alt="Creative Commons License" src="http://i.creativecommons.org/l/by-nc-nd/3.0/88x31.png" style="border-width: 0;" /></a>Jesshttp://www.blogger.com/profile/05469904434646933625noreply@blogger.com0tag:blogger.com,1999:blog-3915244789516613882.post-83806797275851938212015-12-22T10:32:00.001-05:002015-12-22T10:33:59.669-05:00so this is christmasThis blog post has been on my to-do list for no less than six weeks, maybe longer. It’s not that I haven’t been busy (it is, after all, December 22nd); it’s that I haven’t much know where to start or what to say. I was talking the other night with a best friend of mine and she said she has found it hard to blog ever since she had her son (who is now almost two). She was just saying that it’s not a time thing; it’s just more of a question of not being sure what her voice is right now. She doesn’t want her design blog to turn into a mom blog, but at the same time, it’s kind of hard to deny the dominant role in your life.<br />
<br />
This is the cutest photograph known by mankind in this century or any other:<br />
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<a href="http://s101.photobucket.com/user/jizpiz/media/porky%20dickens/IMG_1185_zpszp8bwuhh.jpg.html" target="_blank"><img alt=" photo IMG_1185_zpszp8bwuhh.jpg" border="0" src="http://i101.photobucket.com/albums/m80/jizpiz/porky%20dickens/IMG_1185_zpszp8bwuhh.jpg" /></a><br />
<br />
As for me, I totally feel what she's saying, but the absence here has not been a question of lost voice (mine is still snark and self deprecation, with a generous serving of food porn), or even a question of not having time (though things have been busy) it’s just been a weird fall, a strange end to an amazing year, and I’m not sure how to approach it without being a total downer. On October 21st my uncle became severely sick with an illness that is still very much a mystery. A standard seeming cold, turned stomach virus, suddenly got very serious, very fast and within a span of five hours or so he was paralyzed and intubated and looked surely as though he would not make it through the night, let alone the week. He spent over four weeks in the neurological ICU at Brigham & Women’s and has now been transferred to acute long term care at a different hospital. My uncle Loran is someone who is low key, and would rather help you paint your whole house than take a meal which you have offered- so I’m sure all this attention is not his bag. His illness has been a rollercoaster of emotion and has gone from severe, to worse, to better, back to complicated and has now, two months later, shifted into a place where I think there is hope. He is moving some parts of his body, sitting up, and talking. These are big giant leaps forward and we can all only hope that things keep moving forward in a positive way from here on out.<br />
<br />
This is my uncle and Russel on 4th of July. I am so happy I got this photo:<br />
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<br />
This illness has been taxing emotionally for everybody. We are a close knit clan and to see a vibrant, active, generous member of your family confined to a bed, unsure of what the future holds, is like the equivalent of grieving for a person in slow motion. It has been very draining on my mom and aunts, because all they want is for their only brother to heal and be better, and the slow pace of recovery has been a lesson in patience.<br />
<br />
Whenever life gets you down, I suggest you consider how stoked a baby gets about Christmas lights. Know that we all have this much joy inside of us, too:<br />
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<a href="http://s101.photobucket.com/user/jizpiz/media/porky%20dickens/IMG_1150_zpst8ts5ooi.jpg.html" target="_blank"><img alt=" photo IMG_1150_zpst8ts5ooi.jpg" border="0" src="http://i101.photobucket.com/albums/m80/jizpiz/porky%20dickens/IMG_1150_zpst8ts5ooi.jpg" /></a><br />
<br />
So it has been hard, as we move through the holidays, not to be informed by this sadness; but I do find it’s best to focus on the hope. And there is hope and progress and he is still here. Which is the closest thing to a miracle I have ever seen. This year as a whole, has been filled with miraculous events and I must say, to see my uncle come back from the brink of death, has been a part of the beauty of it all (although we TOTALLY could have done without the terrifying mystery illness). This was the year I became a mother and watched a tiny, squishy alien being develop into a jubilant, charismatic little ball of personality who GETS JOKES and can “sing” and “dance”. It’s the best thing I’ve ever seen. Also, I have been cooking constantly (hello, I have to feed my family and I love to eat my feelings, so OBVIOUSLY) so I have plenty to share here. For now though, I wish you and your family a holiday filled with warmth and cheer. Lots and love and I’ll see you next year.<br />
<br />
xoxo, Jess<br />
<br />
<a href="http://creativecommons.org/licenses/by-nc-nd/3.0/" rel="license"><img alt="Creative Commons License" src="http://i.creativecommons.org/l/by-nc-nd/3.0/88x31.png" style="border-width: 0;" /></a>Jesshttp://www.blogger.com/profile/05469904434646933625noreply@blogger.com0tag:blogger.com,1999:blog-3915244789516613882.post-44942740070563494922015-10-15T09:58:00.002-04:002015-10-15T09:58:47.784-04:00messy and full<a href="http://s101.photobucket.com/user/jizpiz/media/porky%20dickens/IMG_0453_zpsak3u2xqp.jpg.html" target="_blank"><img alt=" photo IMG_0453_zpsak3u2xqp.jpg" border="0" src="http://i101.photobucket.com/albums/m80/jizpiz/porky%20dickens/IMG_0453_zpsak3u2xqp.jpg" /></a> <a href="http://s101.photobucket.com/user/jizpiz/media/porky%20dickens/IMG_0476_zpsar4icosj.jpg.html" target="_blank"><img alt=" photo IMG_0476_zpsar4icosj.jpg" border="0" src="http://i101.photobucket.com/albums/m80/jizpiz/porky%20dickens/IMG_0476_zpsar4icosj.jpg" /></a><br />
<br />
At some point it became October and I’m not really sure how that happened. Oh wait, no I know how. We spent September in a dreamy, chaotic, wonderful haze of family time. Our house was packed to the hilt with people. My sister, her husband and their two boys came to stay for a visit that spanned almost three weeks. The house was loud, the surfaces were sticky, the laundry was endless and the time together was So. Much. Fun.<br />
<br />
I think it’s a natural reaction from a lot of people that having house guests is a hassle but I don’t know...there’s something fundamentally right about it to me. Why do we have this house if not to open it up to the people we love? When I would mention that a family of four was bunking with us for a few weeks people would be like “yikes!” or “are you guys over it?” and I’ve got to say, maybe I just like them so much I don’t notice (totally possible) but these visits are a joy. And I’m not even speaking just for me but for Paul too! He may have missed them more than I did when they left. When half of your family lives several thousand miles away and the only time you get to see them in the flesh is but once or twice a year you tend to be pretty stoked about it. And it’s just really fun to have a bunch more people to goof around with. Every meal feels like an event, even breakfast. One evening while I was cooking my sister and I had a long conversation about true hospitality and we agreed: we’d rather have a messy house full of people than a clean one that’s empty.<br />
<br />
I guess this partially explains why my idea of a good time is having, like, 30 people over for dinner; which is exactly what we did to celebrate my sister’s 40th birthday while they were in town. I could not wait to make a dank dinner for a crowd to show her just how much I love her and if I do say so myself, I think I did just that. The key to staying sane while hosting, while also having houseguests? Well, first, make the boys clean the house. The adult boys, not the little ones. And then when it comes to the menu: plan ahead, prep ahead and make a killer main dish that is mostly hands off. In this scenario a braise is a total no-brainer. People love meat- buy an inexpensive cut that responds well to cooking slow and low, set it up two nights or one night before and then day-of, just let it simmer while you pour everyone wine. We were so prepped for this party that two hours before anyone got there we laid down on the couch and chilled for like a half hour! This particular dish is one of my favorites whether I’m hosting three or 30. Though I am partial to the larger crowd, because obviously, we’re people people. We like havin’ em around.<br />
<b><br /></b>
<b>TWO DAY “SHORT RIBS” FOR A CROWD </b><br />
<br />
3-4 lbs. good quality chuck cut into 1-2” pieces<br />
Olive oil<br />
2-3 carrots, peeled and diced<br />
1 Spanish onion, peeled and diced<br />
1 shallot, peeled and minced<br />
2-3 stalks celery, diced<br />
½ tube (about 3-4 tbs.) tomato paste<br />
3-4 sprigs fresh thyme<br />
1 sprig fresh rosemary<br />
1 head garlic, cut in half<br />
1 32 oz. container chicken or beef stock<br />
1 bottle dry red wine*<br />
Salt and pepper<br />
Flour (optional)**<br />
<br />
*I used a bottle of California Zinfandel, because that’s what I had, but in recipes like these I almost always use a Chilean Cabernet (Viu Manet or Cono Sur are both decent, inexpensive brands) or an inexpensive dry French red (La Vielle Ferme Rouge).<br />
<br />
**If you want to use flour in this recipe, you use it in the beginning, dredging the meat in a light coating before browning. Because my guest of honor does not do gluten, I kicked around the idea of using tapioca flour, which I have heard works well as a substitute. No other random flour will fit—coconut flour for example sucks up a lot of liquid and could screw things up royally. What I ended up doing was omitting flour and browning the meat straight up—I don’t think we missed out on anything and since it’s the least complicated option, this is what I will do in the future as well.<br />
<br />
Heat a few tablespoons oil in a Dutch oven over medium high heat. Generously salt and pepper your “short ribs” on all sides and add to pot. Brown in batches, getting a nice sear on at least two sides and pull meat out and set aside. Remove pan from heat and let cool for a few minutes before proceeding, or you will scorch your vegetables. Return pot to heat and lower flame to medium. Add a few drizzles of oil to pan and sauté carrot, onion, shallot and celery. Season with a big pinch of salt and pepper and cook, stirring often, until fragrant and slightly translucent. Add tomato paste and stir to coat, then increase heat to high and add wine, scraping the bottom of the pot with a wooden spoon to loosen up any flavorful bits left from searing the meat.<br />
<br />
Return the meat and any accumulated juices to the pan and pour in stock to cover, nestle in halved garlic, thyme and rosemary. Bring to a boil then reduce to low and let simmer for 45 minutes to 1 hour. Remove from heat, cover and set in fridge overnight. (If you want to do this all in one day simply eliminate the refrigeration step and continue to braise on low until meat is falling apart, about an additional 1 ½ hours.)<br />
<br />
Remove pot from fridge and let the temperature come up a bit. Scoop any hardened fat off the surface and toss. One optional step I added here was to pull the meat out and remove any huge hunks of garlic and the stems from the thyme and rosemary; then I poured the liquid, along with the softened veggies into my vitamix in batches and pureed until silky. This is completely optional and not necessary but did result in a really luxurious sauce. If you have a high power blender and you don’t mind a few super messy extra steps try it. If not, don’t sweat it; simply pull out the herb stems and halves of garlic before continuing to reheat.<br />
<br />
Set the pot back on the stove, bring up to a boil, and then reduce to low. Let simmer about 2 hours (perhaps less), stirring often. A great test of whether or not your meat is done is to pull a piece up and hold it by its corner- if it starts to fall apart with just the help of gravity- it’s ready. Or you can try shredding apart a piece with a fork. It should be completely fork tender. Serve with a super simple green salad, mashed potatoes or polenta and plenty of crusty bread for dat sauce.<br />
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<br />
<a href="http://creativecommons.org/licenses/by-nc-nd/3.0/" rel="license"><img alt="Creative Commons License" src="http://i.creativecommons.org/l/by-nc-nd/3.0/88x31.png" style="border-width: 0;" /></a>Jesshttp://www.blogger.com/profile/05469904434646933625noreply@blogger.com0tag:blogger.com,1999:blog-3915244789516613882.post-11397889005174191982015-08-25T14:46:00.001-04:002015-08-25T14:47:16.549-04:00long days and all <a href="http://s101.photobucket.com/user/jizpiz/media/porky%20dickens/IMG_0058_zps1fwnnwej.jpg.html" target="_blank"><img alt=" photo IMG_0058_zps1fwnnwej.jpg" border="0" src="http://i101.photobucket.com/albums/m80/jizpiz/porky%20dickens/IMG_0058_zps1fwnnwej.jpg" /></a><br />
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I have been grasped by an overwhelming sense of nostalgia the past few weeks. Admittedly this happens every August as fall creeps closer but in this case the loss of an old friend last week has me feeling particularly gripped with a want to slow time down/ move it backward. As I sifted through milk crates of old photos and reconnected with people I hadn’t seen in years I couldn’t help but be seized by how fast it all goes by and how precious life is. This particular friend and I had not seen each other in years, or even been close in over a decade but the suddenness of his passing, the fact that he left a beautiful family behind and the fact that we were so close at such a formative time in our lives had me really steeped in the grief of it. We were all just babies, really, riding around with newly minted drivers licenses, truly questionable fashion choices (so much hemp, so many cargo shorts), and good, <i>good</i> company. We laughed constantly and life felt like an adventure, even though it was some pretty basic suburban teenage mischief. Everything was new then.<br />
<br />
I am also struck by the speedy passage of this year and the deep-feeling-potency of motherhood. I don’t know how to put it any other way. I thought I was a sensitive soul before becoming a mom but having a child, like falling in love, getting married, or any other activity that is both worthwhile and terrifying at the same time truly does bring out All the Feels. Russel is now six months old. How on earth this happened so quickly I don’t know. I often times am still struck by the thought “holy shit I have a baby!” when I peek at him in the rearview mirror or tiptoe into his room to watch him sleep. You can call it cliché all you want but the parenting adage that the “days are long but the years are short” is the TRUTH. He has been alive for half a year and it feels like ten seconds. My boy has round thighs reminiscent of legs of prosciutto, three (three!) tiny white teeth and what the pediatrician calls a “zest for life.” I think we will keep him, long days and all.<br />
<br />
And while the days are long for just a few weeks more I’d like to hang onto this summer for a while more. Food is an easy way to do that. Fresh, bright and super simple: this chicken “salad” for lack of a better term has without a doubt been the signature food of the Benson Family Summer of 2015. My friend Tim made something similar a month or so back and told me about it. I went home and made it the very next day, tweaking it just slightly and adding corn (because it’s August, der). I then went on to make it four times over the next three weeks. It’s addicting, healthy and delicious. I have bulked it up with crunchy romaine and baby spinach leaves to be a proper salad, spooned it into warm pita pockets and shoveled it into my mouth with the serving spoon straight out of the bowl. It’s that kind of good.<br />
<br />
<b>TOMATO, CORN and HERB SUMMER CHICKEN SALAD</b><br />
<br />
Marinated grilled chicken breasts (see recipe below)<br />
1 ear corn, charred over a grill or open flame<br />
1 cup halved cherry tomatoes (I used red and yellow)
<br />
3 scallions, chopped<br />
2-3 tbsp. fresh parsley, coarsely chopped<br />
2-3 tbsp. fresh cilantro, coarsely chopped<br />
¾ cup cashews, toasted and coarsely chopped<br />
3-4 tbsp. olive oil<br />
Juice from one lime<br />
2-3 tsp. rice vinegar<br />
Drizzle honey<br />
1-2 tbsp. whole grain mustard<br />
<br />
Char corn over an open flame or grill until slightly blackened in spots. Let cool and chop kernels from the cob. Halve or quarter cherry tomatoes and combine with corn in a large bowl. Add cubed grilled chicken scallions, parsley, cilantro and cashews. Drizzle in oil, lime juice, rice vinegar, honey and mustard. Season with salt and pepper. Toss together and taste, adjusting seasonings if necessary. Serve with lettuce cups, over chopped romaine with an extra drizzle of oil for a complete salad; or shovel into your mouth straight out of the serving bowl (my preferred method).<br />
<br />
<b>SIMPLE MARINATED GRILLED CHICKEN</b><br />
<br />
3-4 chicken breasts<br />
¼ cup olive oil<br />
Juice of ½ a lemon<br />
2 tbsp. red wine vinegar<br />
1 tsp. Dijon mustard<br />
2 tbsp. whole grain mustard<br />
<br />
Liberally salt and pepper chicken breasts and combine with remaining ingredients in a Ziploc bag. Let marinate in the fridge for at least 20 minutes or up to 4 hours. Grill until cooked through or a meat thermometer reads 165 degrees. You could also use boneless, skinless thighs, although if I were doing that I would halve the amount of olive oil, they have much more fat.<br />
<br />
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<br />
<a href="http://creativecommons.org/licenses/by-nc-nd/3.0/" rel="license"><img alt="Creative Commons License" src="http://i.creativecommons.org/l/by-nc-nd/3.0/88x31.png" style="border-width: 0;" /></a>Jesshttp://www.blogger.com/profile/05469904434646933625noreply@blogger.com1tag:blogger.com,1999:blog-3915244789516613882.post-12152629655701328692015-07-27T20:25:00.000-04:002015-07-27T20:28:47.909-04:00worth the reward<a href="http://s101.photobucket.com/user/jizpiz/media/porky%20dickens/IMG_1551_zpsmxht2dmt.jpg.html" target="_blank"><img alt=" photo IMG_1551_zpsmxht2dmt.jpg" border="0" src="http://i101.photobucket.com/albums/m80/jizpiz/porky%20dickens/IMG_1551_zpsmxht2dmt.jpg" /></a><br />
<br />
I have begun wearing yoga pants for ABY (anything but yoga) and I have an assortment of nursing tank tops from Target that have been a second skin for the past five months. Suffice to say I’m not in a place where I’m taking a lot of fashion “risks” (unless you count looking like a Total Mom a risk). However, in a time not so long ago I might go out on a limb with a “look” if you will. In fact I’ll have you know when I was 7 months pregnant I bought a pair of maroon suede dunks because I was absolutely certain that I was going to be the kind of mom who could pull off high tops. I realized when the pregnancy hormones/ online shopping high wore off that no, no I was not and rather than making me look like a cool sporty lady said dunks made my swollen calves look like leggings-clad tree trunks and it was essentially the female equivalent of a dad with an earring. But you know, you live and you learn.<br />
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High tops aside, in most cases I hold a basic philosophy, or I guess you could call it a mantra, when it comes to a new item of clothing that I’m not quite sure I can pull off. I recited it my friend Val one afternoon in college when she was hesitating on wearing either a fedora or some parachute pants or a one shoulder tank top (or some other early 00’s fashion abomination that seemed amazingly haute couture at the time). “You just rock it” I told her. “Whenever I’m about to wear something that I’m not sure I can pull off, I just leave the house before I can reconsider.” The guarantee is this: before you can let enough self doubt creep in that you scuttle home and change at least three people will compliment you on the new look and you’ll find the risk is worth the reward. You just rock it. Wear the pants/hat/tank like you own it and the world will take notice.<br />
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I find this basic philosophical framework bodes well towards cooking outside of your comfort zone as well. I guess these days since I’m spending less time crafting together smartly curated outfits I’m extending the “act first, think later” framework to our weeknight dinners. On a whim a few weeks ago I bought a big giant pack of soba noodles in an attempt to recreate something I had eaten from a Thai food truck. I was a little intimidated as I almost always am when it comes to a new ingredient that feels outside of my wheelhouse. But the end result was a new, healthy weeknight staple dish that is super fast and totally yummy. The risk of the new is almost always worth the reward of expansion, whether it’s jazzing up your wardrobe or spicing up your same stable of weeknight meals. And if we’re being serious here the worst thing that could happen in this scenario would be that dinner is a disaster and you have to order pizza. And if pizza is your worst case scenario well then, your life is alright.<br />
<b><br /></b>
<b>GARLIC GINGER SOBA NOODLES </b><br />
<b>with SPINACH and MUSHROOMS </b><br />
<br />
2 bundles Japanese Soba noodles (about ¼ a large package)<br />
1-2 tbsp. oil (olive, grapeseed or canola)<br />
1-2 tsp. butter<br />
1 shallot, finely minced<br />
3-4 scallions (white and light green parts only, dark green reserved)<br />
3 cloves garlic, peeled and minced<br />
2-3 tsp. ginger, grated<br />
Equal parts shitake and white button mushrooms, thinly sliced (about 2- 2 ½ cups total)<br />
1 bag baby spinach<br />
2 tbsp. rice vinegar<br />
2-3 tbsp. soy sauce<br />
1-2 tsp. Sriracha<br />
4-5 dashes fish sauce<br />
Generous drizzle of honey<br />
½ to ¾ cup shelled edamame<br />
½ cup cashews, toasted<br />
Toasted Sesame Oil (optional)<br />
<br />
<b>Optional accompaniments:</b><br />
Crispy <a href="http://porkydickens.blogspot.com/2010/06/really-quickly.html">Baked Tofu</a><br />
Fried or hard boiled eggs<br />
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Set a large pot of water to boil. In a large skillet, heat butter and oil over medium heat. Add shallot and sauté for about 2-3 minutes until translucent and fragrant. Add mushrooms and sauté, stirring less frequently so they brown up a bit in spots, for about 5-8 minutes. If the pan gets very dry, feel free to add a touch more oil or another pat of butter. Add scallions, ginger and garlic and stir until fragrant (about 2 minutes), then add half of: soy sauce, rice vinegar, fish sauce, Sriracha and a small drizzle of honey. Add edamame and spinach in handfuls until it wilts down.<br />
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Taste and test sauce for flavor, adjust with reserved soy, vinegar, honey and Sriracha. If you want it a bit saltier add more soy, more tangy- add more vinegar, spicier- Sriracha or a bit more sweetness drizzle in a little more honey. Stir everything together and reduce heat to low. Drop soba noodles into salted water and stir around. Let cook according to package directions (usually only about 5 minutes); drain and add directly into the skillet of vegetables. Stir everything together and taste again. Adjust sauce if necessary, adding more of anything you think it may need; if you want it a bit more saucy, you can spoon in a little of the noodle water. Transfer noodles and veggies to bowls and serve with Crispy Baked Tofu or a fried or boiled egg on top, or both (you could also add sautéed shrimp, chicken or flank steak if you were feeling like you needed some animal protein). Garnish with chopped cashews, the reserved green scallions and a drizzle of sesame oil.<br />
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<br />
<a href="http://creativecommons.org/licenses/by-nc-nd/3.0/" rel="license"><img alt="Creative Commons License" src="http://i.creativecommons.org/l/by-nc-nd/3.0/88x31.png" style="border-width: 0;" /></a>Jesshttp://www.blogger.com/profile/05469904434646933625noreply@blogger.com0tag:blogger.com,1999:blog-3915244789516613882.post-89839007310249755892015-06-15T09:20:00.003-04:002015-06-15T09:20:59.352-04:00all in the approach<a href="http://s101.photobucket.com/user/jizpiz/media/porky%20dickens/IMG_1542_zpsqnvzjbkp.jpg.html" target="_blank"><img alt=" photo IMG_1542_zpsqnvzjbkp.jpg" border="0" src="http://i101.photobucket.com/albums/m80/jizpiz/porky%20dickens/IMG_1542_zpsqnvzjbkp.jpg" /></a><br />
<br />
When I was about 26 I began to teach myself how to cook. Out of both curiosity and necessity. As I have shared here before I was once very overweight, and learning to cook for myself was a huge step in the process of losing the extra pounds. I had dabbled a bit before in the kitchen and I could certainly make basics like pasta or marinated steak tips; but with the need for healthy food came a curiosity in cooking that had apparently laid dormant for years. One of the first “fancy” foods I experimented with were Asian Lettuce Wraps, just like these. I made them for a New Years Eve party with my roommates that was more “5 people getting drunk and having a violent dance party” than “actual party” but you know in those days, if the party was small you just committed yourself to drinking until it got weird or someone split their pants break dancing on the kitchen floor.<br />
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I feel very fortunate that much of my knowledge in the kitchen seems to be innate. And more fortunate still that I don’t just take an interest in preparing food, but a great joy in it. Because we all gotta eat, right? I learned both this approach and my basic skills from many women in my life, but one in particular: my mother. Even though frozen, convenience and microwave foods were totally en vogue in the 80s (actually so was En Vogue now that I mention it- ba dump bah!), my mom was making her own pizza dough and dinner rolls; experimenting with homemade “Chinese Food” (basically just add soy sauce and water chestnuts to anything) and showing up in the kitchen, night after night, making simple, satisfying homemade food for all of us with the kind of enthusiasm that cannot be taught, only inherited.<br />
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Now I find myself years later, once again with weight to lose (thanks pregnancy). So I’m stepping back on the scale and stepping into unfamiliar territory- this time new motherhood. I am again pleasantly surprised and infinitely grateful that at least a bit of this work feels innately known, second nature and yes, filled with joy. Becoming a mother makes me feel far more connected to all the women in my life- moms and grandmothers, aunts, cousins and friends. And feeling lucky that even though until very recently their particular skill set when it comes to childrearing did not necessarily pique my interest, that just by knowing them, I was learning whether I knew it or not. By proximity alone. So I guess I should say thanks to all the moms in my life that have done this first and of course, thank you, Pizzer. For showing me how to shush a fussy baby, sauté a mean stir fry and most of all to approach the part of my life that is decidedly domestic with not just energy but passion. Because the approach really makes all the difference.<br />
<b><br /></b>
<b>ASIAN LETTUCE WRAPS</b><br />
<br />
1 head Boston lettuce, leaves removed from stem and washed<br />
2-3 tbsp. olive oil<br />
¾ - 1 lb. ground pork<br />
1 small onion, minced<br />
1 red pepper, seeded and minced<br />
8-10 white button mushrooms, cleaned and diced<br />
3 scallions, chopped<br />
2-3 tbsp. grated ginger<br />
3 cloves garlic<br />
<br />
4 tbsp. soy sauce<br />
2-3 tsp. rice vinegar<br />
Juice from ½ orange or tangerine; or from one whole Clementine (approx. 3-4 tbsp. orange juice)<br />
A few dashes of Fish Sauce<br />
Sriracha, to taste<br />
1-2 tsp. honey<br />
Toasted sesame oil (about 1 tsp.) (optional)<br />
Toasted, chopped cashews or peanuts (about ½ - ¾ cup) (optional)<br />
<br />
Heat oil in a large skillet over medium to medium-high heat. Add pork and sauté until no pink bits remain, push to one side and reduce heat to medium. Add onion, red pepper and mushrooms to the pan and sauté until fragrant and softened and mushrooms are a bit browned, about 5 minutes. Add an extra drizzle of oil if the pan seems dry, then add in garlic, scallions and ginger to the pan and sweat for a few minutes, stirring constantly. Fold pork in with the rest of the ingredients and stir together well. Drizzle in soy sauce, rice vinegar, orange juice, fish sauce, Sriracha and honey and stir together well. Let simmer for about 3-5 minutes, stirring often.<br />
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Taste and adjust seasonings as you wish. If you want a bit more salt: add another dash or two of soy; sweetness- drizzle in a touch more honey and juice; tang- vinegar; heat- Sriracha, you get the point. I usually add a bit more of everything, being most careful with the salt (because it’s hard to go back once you go overboard) and the honey (because you don’t want a sauce that’s going to stick to the pan). Finish with a drizzle of toasted sesame oil (about 1 tsp.) and crushed cashews or peanuts, if you like.<br />
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Serve hot or warm with cold lettuce leaves alongside. I like to make this into a full meal by making some white or brown rice to serve with. Even though you need to do a lot of chopping and prep- the dish itself comes together quite quickly and makes for a really impressive appetizer. If I am entertaining I like to make this ahead and then gently reheat it- it warms up very nicely. Make sure the lettuce leaves stay really cold in the fridge because the contrast of cold leaves and warm filling is what really makes this dish a stunner.<br />
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<br />
<a href="http://creativecommons.org/licenses/by-nc-nd/3.0/" rel="license"><img alt="Creative Commons License" src="http://i.creativecommons.org/l/by-nc-nd/3.0/88x31.png" style="border-width: 0;" /></a>Jesshttp://www.blogger.com/profile/05469904434646933625noreply@blogger.com0tag:blogger.com,1999:blog-3915244789516613882.post-53903375025120250172015-05-14T20:32:00.000-04:002015-05-14T20:32:02.157-04:00different now<a href="http://s101.photobucket.com/user/jizpiz/media/porky%20dickens/IMG_1535_zpsltuvskaq.jpg.html" target="_blank"><img alt=" photo IMG_1535_zpsltuvskaq.jpg" border="0" src="http://i101.photobucket.com/albums/m80/jizpiz/porky%20dickens/IMG_1535_zpsltuvskaq.jpg" /></a><br />
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Life around here has assumed a slow, sweet pace for the past three months. I spent most days of my maternity leave trying to trick the baby into napping (in the swing with some ambient electronic music on works best), dashing my way through quick showers and prepping dinner with one hand while I bounce the baby in my left. Most days we found time to take a ride, run a few errands and hopefully, take a long walk to soak up the well-deserved sunshine that’s finally found its way to Massachusetts. It’s a whole new way of life that means quicker cooking and slower living and that’s just fine by me.<br />
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Before you have a baby many, many people who already have kids like to try and prepare you for “once the baby comes…” or, alternately, the End of Your Life as You Know It. I think they are mostly well meaning and mostly correct. I mean, life is different now. Yesterday I pumped breastmilk in the back of a parking lot in my mom’s Camry. My idea of a luxurious evening is a 10 p.m. bedtime and enough time to paint my nails. I regularly pluck boogers and spit up off Russel’s face bare handed and am not the least bit grossed out by it. I am obsessed with his face and his clammy hands and tiny sweaty feet in the best possible way. On my first day back at work one of my besties checked in and asked if I was happy to be out of the house. I answered her honestly “I don’t really want to be yet. I wish I was still at home huffing his breath.” In so many ways your life is never the same, but what should be included in their warnings is this: you won’t care. Not in the least. I feel no wanderlust for my childless life. No feelings of missing out on nights at the bar. I spent enough of those to last a lifetime between 19 and 33 anyways. I know I’m not missing anything.<br />
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Countless other folks warned me that “once the baby comes you’ll never cook again”. Which I believe might be the case for someone slightly less food obsessed than me. But you know Porky Dickens is gonna find a way to feed the beast. I’m happy to report that the rhythm of our days has allowed for –at the very least- the cooking of a proper dinner every night. We’re home after all and on a budget and it’s nice at the end of the day to do anything other than taking care of the baby after a full day of doing just that. When my husband gets home I hand him off like a hot potato and get to prepping. Sometimes if he has actually napped, I’ve even prepped a bit in advance. In the time it takes me to make dinner, Paul can usually change, play and soothe the baby to sleep, so the timing is pretty terrific. Even if he’s not asleep he’s usually full and mellow and will watch us eat dinner from his little bucket chair while mashing his meaty little hands in his mouth. By design, our meals these days have to be simple and preferably hands off like an easy baked chicken or steaming some veggies and tossing something on the grill. The other day, I made some poached chicken breasts to have on hand in the fridge in order to break my habit of going out for a high calorie lunch. I think poaching is one of those techniques that is both basic and elegant if done right. Mostly hands off and with an end result that’s like an edible blank canvas: simple, flavorful chicken breasts cooked through and ready for slicing on top of salads, into sandwiches, or chopped up into my favorite curried chicken salad.<br />
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<b>SIMPLE POACHED CHICKEN BREASTS</b><br />
<br />
3-4 chicken breasts<br />
2-3 cloves garlic, peeled<br />
1 shallot, halved and peeled<br />
1 tsp. kosher salt<br />
1 tbs. whole black peppercorns<br />
1 bay leaf<br />
Water<br />
<br />
Place all ingredients in a large shallow pan (I use a braising pan) and cover by at least an inch with water. Eventually part of the tops of the chicken breasts might peek out above the water line and that’s okay. Heat burner to medium/ high heat until the water is simmering but NOT boiling (there are little bubbles, like carbonation bubbles, but not big ones that break the surface, but there is a lot of steam and the water is visibly hot). Adjust the temperature as needed, everyone’s stove tops may run differently. Poach until chicken registers 165 degrees (about 10-12 minutes, maybe more depending on the thickness of your breasts (uh huh ha).<br />
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<b>CURRY CHICKEN SALAD</b><br />
<br />
2-3 poached chicken breasts, chopped;<br />
or, 2 cups shredded chicken<br />
2-3 scallions, cleaned and chopped<br />
½ cup toasted walnuts coarsely chopped<br />
½ cup golden raisins (optional)<br />
½ cup mayonnaise<br />
1 ½ - 2 tbs. curry powder (I like Madras and it’s easily found in most grocery stores)<br />
Salt and pepper, to taste<br />
<br />
In a medium-sized bowl, combine all ingredients and mix together well. Taste and adjust salt, pepper and a few more sprinkles curry powder. I like a lot of spices in this, but you can make it much more mild. The bright yellow curry color actually increases with time in the fridge, so if it’s a bit pale at first, don’t judge based on that. Be careful with the salt, I tend to make this super salty because I always forget that the mayo has salt in it as well. Add salt last and adjust to your palate. Serve on warm whole grain toast with baby spinach, or on a bed of mixed greens, for a more virtuous presentation.<br />
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<br />
<a href="http://creativecommons.org/licenses/by-nc-nd/3.0/" rel="license"><img alt="Creative Commons License" src="http://i.creativecommons.org/l/by-nc-nd/3.0/88x31.png" style="border-width: 0;" /></a>Jesshttp://www.blogger.com/profile/05469904434646933625noreply@blogger.com0tag:blogger.com,1999:blog-3915244789516613882.post-34259613228125447072015-03-24T11:31:00.002-04:002015-03-24T11:31:38.469-04:00sunny side upEvery year on my birthday, my mother likes to regale the dinner guests with the story of my birth. I did not come easily as it was and she accidentlly dislocated a nurse's shoulder with her foot during the process (don't ask). I was posterior, or as they used to call it: sunny side up. Turns out, it's a great way to fix eggs, but not such a hot position to come through the birth canal in.<br />
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On February 17th at 3:23 a.m., Paul and I welcomed our son, Russel Wallace Benson, into the world. Our boy arrived after an excruciating 56 hour induction process and one very necessary surgical delivery. He was born as his mom was: sunny side up. Entering the world eyes wide open and (how appropriate) mouth first. He came out with a big strong wail and with that cry our world was forever changed. I can't wait to share all the delicious things in life with my boy. Right now we are just getting to know our new roommate and most of the cooking I am doing is one handed. Once we are settled in and done drinking in the newness of this little guy, I'll be back, with even more to share.<br />
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xoxo,
Jess<br />
<br />
<a href="http://creativecommons.org/licenses/by-nc-nd/3.0/" rel="license"><img alt="Creative Commons License" src="http://i.creativecommons.org/l/by-nc-nd/3.0/88x31.png" style="border-width: 0;" /></a>Jesshttp://www.blogger.com/profile/05469904434646933625noreply@blogger.com1tag:blogger.com,1999:blog-3915244789516613882.post-22836227628103627712015-01-20T12:00:00.000-05:002015-01-20T12:00:20.609-05:00what comes next<a href="http://s101.photobucket.com/user/jizpiz/media/porky%20dickens/IMG_1469_zps97a3b21f.jpg.html" target="_blank"><img alt=" photo IMG_1469_zps97a3b21f.jpg" border="0" src="http://i101.photobucket.com/albums/m80/jizpiz/porky%20dickens/IMG_1469_zps97a3b21f.jpg" /></a><br />
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The other day I was leaving my yoga class and I heard my instructor in her sweet Tennessee drawl saying to the receptionist “Did Jess leave yet?” when the woman didn’t know who she was talking about she said “you know Very Pregnant Jess? Did she leave yet?” I chuckled and tapped her on the shoulder. She simply wanted to say goodbye and wish me well seeing as this was the last class I would be able to make it to before the baby is born. Or maybe she was hoping this is the last class I’m going to waddle into before the baby is born. I have watched over the last few weeks everyone in the beginning of class peeking at me with a mix of sweetness and horror as I toddle to the mat and heavy breathe my way through the postures with a lot of support from props.<br />
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I am so pregnant it is almost outrageous. At 38 weeks looking like I’m a month overdue because I have nourished myself so thoroughly (aka eaten like a wolverine) this whole pregnancy. At the point where every single person just kind of chuckles at you and is like “are you SO done?” to which I smile through gritted teeth and have the same conversation I have already had seven times that day and will have at least four more. Of course I’m ready and in another sense- holy shit totally NOT READY. I mean, this situation is kind of a big deal. Because it’s not like this situation ends with labor- then we have to be parents.<br />
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It’s funny how much people want to talk to pregnant ladies. Strange middle aged men I don’t know asking if it’s my first child, sweet Irish grandmothers lilting in their brogue “when is the blessed event?”, and then of course the clueless asshat that tells me “yikes, are you sure it’s not twins?!” or “whoa. You are gonna have a BIG baby.” Let me just clue those folks into something, when the only exit route is a smallish, albeit elastic area the last thing a lady wants to hear is how “omg HUGE” their baby is going to be. This includes you mom. You can stop saying “I think you got biggah” every time you see me.<br />
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Because Very Pregnant Jess might become Very Violent Jess if you don’t tone it down with the size comments. I know that I am comically enormous and I know deep down that this is a gift of a healthy, full term pregnancy. I also know that my current physical truth is that I need a touch of momentum to get out of the couch and every day I resemble Tony Soprano just a bit more. As in: my favorite leisure activities include heavy breathing and eating cold pasta lying down. It’s an identity I’m embracing right now and, to be quite honest, I’m also counting the minutes til it’s over because it is gonna be so frickin’ sweet to put shoes on without getting winded. I simply can’t wait. Oh and the magic of motherhood blah blah blah. That’ll be sweet too, I’m sure.<br />
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But being Very Pregnant and working a demanding physical job during the holidays was freaking hard, yo. I’ve been determined to keep moving, stay active and keep on cooking until the end of my pregnancy and for the most part, I have been able to do that. But stamina is an issue and you do end up only getting to one or two out of the four things you had planned to accomplish on any given day. So I apologize for all the silence the past two months, blog wise, but I’ve just been doing what I can. The one day of the week where I completely recoup has always and will always be Sundays. Sundays are a sacred day in the Benson household and I hope Baby Benson gets this whenever he or she gets here. Sundays are for no alarms and staying in sweatpants, they are for a big pot of coffee and the geeky mugs we bought on our honeymoon that say I HEART MY HUSBAND and I HEART MY WIFE and more than anything they are for a simple, rib-sticking, comforting breakfast, a good conversation, and usually some sort of late 1970s R&B. This is how we do and we will continue to do in some way, shape or form when our party of two becomes a party of three. Let's just we're excited for what comes next.<br />
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<b><br /></b>
<b>POTATO and SPINACH SKILLET BREAKFAST</b><br />
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<b></b>5-6 red bliss potatoes, diced<br />
1 ½ tbsp. butter<br />
2-3 tbs. olive oil<br />
½ white onion, minced<br />
1 shallot<br />
3 cloves garlic<br />
Smoked paprika<br />
Lawry’s Seasoned Salt<br />
Cayenne<br />
Kosher Salt<br />
Black Pepper<br />
2-3 cups baby spinach leaves<br />
4 eggs<br />
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Quarter and dice potatoes into equal-sized chunks and cover with cold water in a sauce pan. Bring to a boil and cook until just tender, easily pricked with a knife. While the potatoes cook, prepare all other ingredients. Set a cast iron skillet over medium heat and melt butter and olive oil together. Add onion and shallot and sauté until fragrant and slightly caramelized (about 7-8 minutes). Mince garlic and add, along with about 1-2 tsp. smoked paprika, a healthy shake of Lawry’s and Old Bay and a tiny pinch of cayenne. Drain potatoes and add to skillet- add a touch more oil or butter if the skillet seems dry. Fry potatoes until completely cooked through and starting to crisp a bit on the edges, about another 8 minutes or so.<br />
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Scatter spinach leaves into potatoes and fold together to wilt spinach. Add a pinch of kosher salt and a crank of pepper. Using a wooden spoon or spatula, carve out four little pockets within the potato and spinach mixture and carefully crack one egg into each pocket. If the pan looks dry at all before you do this, add just a touch more oil to the bottom of the pan. Reduce heat a touch to medium-low and cover the skillet for about 4 minutes.<br />
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Lift cover and check progress on eggs. You want the whites completely firm but the yolks still a bit liquid. My heat was particularly low and I think it took about 6 minutes or so to finish the eggs to a nice over-easy. Sprinkle a touch more salt and some fresh cracked pepper over. Serve immediately.<br />
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<br />
<a href="http://creativecommons.org/licenses/by-nc-nd/3.0/" rel="license"><img alt="Creative Commons License" src="http://i.creativecommons.org/l/by-nc-nd/3.0/88x31.png" style="border-width: 0;" /></a>Jesshttp://www.blogger.com/profile/05469904434646933625noreply@blogger.com0tag:blogger.com,1999:blog-3915244789516613882.post-30282216505848135492014-11-28T16:33:00.000-05:002014-11-28T16:33:02.382-05:00a little odd<a href="http://s101.photobucket.com/user/jizpiz/media/porky%20dickens/IMG_1434_zpsc88cba42.jpg.html" target="_blank"><img alt=" photo IMG_1434_zpsc88cba42.jpg" border="0" src="http://i101.photobucket.com/albums/m80/jizpiz/porky%20dickens/IMG_1434_zpsc88cba42.jpg" /></a><br />
<br />
I think it’s a little odd to me that I have never made meatloaf before. Because what is meatloaf if not an oversized meatball? And everybody knows that meatballs are my <a href="http://porkydickens.blogspot.com/2010/10/dances-with-meatballs.html">spirit food</a>. So it makes me wonder why it took me until the tender age of 34 to make a meatloaf of my own. And what a meatloaf it is. Super straightforward with only one additional step- finely chopped mushrooms sautéed in a little bit of soy sauce. It adds a depth of salty flavor that is basically exactly what I want out of any dish made up of a mound of ground beef. It always makes me chuckle though because when I can’t refer to meatloaf without thinking of this completely <a href="http://guysamericankitchenandbar.com/">amazing fake Guy Fieri menu</a>- which if you haven’t read yet stop everything you’re doing and do so right now. I was literally reduced to tears reading it for the first time.<br />
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But it’s funny because I do dig meatloaf because it’s nuthin’ fancy. It's definitely not the sexiest dish out there…but it doesn’t have to be. And it doesn’t have to pretend it’s anything that it’s not. All that's going on here is classic comfort food through and through. Simple to prepare, makes the house smell delicious on a Sunday afternoon and tastes all the better over a pile of fluffy mashed potatoes. Now I’m not gonna deny that this is a pretty hefty dish, but it’s the kind of classic chow that’s perfect for dishing up for your in-laws and mom for Sunday supper. In order to cut the richness of the meal, I also like to include a lightly dressed green salad and some roasted green beans, or asparagus. Nuthin’ fancy, but there’s nuthin’ wrong with that.<br />
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<b><br /></b>
<b>PORKY’S ‘NUTHIN’ FANCY’ MEATLOAF</b><br />
<br />
1 ½ lb. ground beef<br />
1 lb. ground pork<br />
One yellow onion, grated<br />
½ cup caramelized onions, finely chopped (optional)<br />
7-8 mushrooms, cleaned and finely chopped<br />
2 tsp. olive oil<br />
1 tsp. butter<br />
1 ½ tbs. soy sauce<br />
½ cup grated Parmesan cheese<br />
¼ cup Fresh flat leaf parsley, chopped<br />
½ cup Panko breadcrumbs<br />
Salt<br />
Pepper<br />
1 egg<br />
2-3 tsp. Worcestershire<br />
1-2 tbs. ketchup<br />
1 ½ tsp. Dijon<br />
<b><br /></b>
<b>For Glaze:</b><br />
<br />
¼ cup brown sugar<br />
Splash Worcestershire<br />
1 tsp. Dijon<br />
¾ cup ketchup<br />
<br />
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Preheat oven to 375.
Heat butter and olive oil in a sauté pan over medium heat. Wipe mushrooms clean with a damp rag and then chop, fairly finely. Add to pan and sauté for about five minutes. Deglaze the pan with soy sauce, stirring constantly and let cook one or two minutes more. Remove from heat and set aside; allow to cool for a few minutes. While the mushrooms first get going, cut onion into quarters and grate on the large-holed side of a box grater. If using caramelized onions (which I used only because I had some in the fridge that needed to be used up) place in the bowl of a small food processor and pulse until finely chopped.<br />
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In a large bowl combine ground beef and ground pork, season with a generous pinch of salt and pepper. Add onions, both raw and caramelized (if using), add parmesan, parsley, breadcrumbs and sautéed mushrooms. Then, drop in the egg, Worcestershire, ketchup and Dijon. Using clean hands, with your fingers spread claw-like, combine everything together loosely, taking care not to over work the meat. Lightly oil the bottom of a 9x13 baking dish and gather the meat mixture together, wrangling it into a loaf-like shape. It can be a little free form and even though I have never tried the alternative, I think I much prefer this to using a bread loaf pan, because with this method you get a higher ratio of crusted outer layer to inner juicy meat layer. Dang, now I want to make another meatloaf.<br />
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In a small, nonstick sauce pan combine brown sugar, ketchup, Dijon and Worcestershire. Heat over medium low heat until a bit bubbly and all sugar is dissolved. Spoon glaze over the top of your meatloaf and let it drizzle down the sides. Place the whole shebang into your preheated oven and bake for about 40-50 minutes or until a meat thermometer inserted in the middle reads 165.<br />
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Serve with simple garlic mashed potatoes and a green vegetable or salad. This makes for great leftover sandwiches if you should happen to have any left. There were five of us eating dinner in this instance, so we had only the tiniest bit of leftovers.<br />
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<b><br /></b>
<b>EASIEST GARLIC MASHED</b><br />
<br />
4-5 russet potatoes, scrubbed, peeled and chopped<br />
2-3 whole cloves peeled garlic<br />
2-3 tbs. butter<br />
Scant ¼ cup half and half<br />
<br />
Cut potatoes into large chunks and cover with cold water in a medium to large stock pot, depending on how many potatoes you’re using. Add garlic, cover and bring to a boil over high heat. Remove the lid and let crank, until potatoes are soft when pierced with a knife. Drain water, return potatoes and garlic to pan, add butter, half and half and two big pinches kosher salt. Crank a bit of crushed black pepper over the top and puree with an immersion blender until lump-free and creamy. Don’t have an immersion blender: mash 'em old school with a regular masher. Taste test and add more salt, butter or another splash half and half if needed. Serve immediately.<br />
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<br />
<a href="http://creativecommons.org/licenses/by-nc-nd/3.0/" rel="license"><img alt="Creative Commons License" src="http://i.creativecommons.org/l/by-nc-nd/3.0/88x31.png" style="border-width: 0;" /></a>Jesshttp://www.blogger.com/profile/05469904434646933625noreply@blogger.com0tag:blogger.com,1999:blog-3915244789516613882.post-87817988103706135612014-10-16T17:35:00.000-04:002014-10-16T17:35:23.252-04:00too big to ignore<a href="http://s101.photobucket.com/user/jizpiz/media/porky%20dickens/IMG_1433_zps13250633.jpg.html" target="_blank"><img alt=" photo IMG_1433_zps13250633.jpg" border="0" src="http://i101.photobucket.com/albums/m80/jizpiz/porky%20dickens/IMG_1433_zps13250633.jpg" /></a><br />
<br />
I was told to eat eggs by my midwife and I’m nothing if not vigilant at following instructions when it comes to food. Say what’s that you say? Midwife, Jess? Yes it’s true, there’s something in my belly that, for once, is not a burrito*. Spoiler alert: it’s a baby and we’re all feeling pretty stoked about it! I’m actually quite far along at this point- over the halfway mark at 24 weeks (or like 5-6 months in regular people speak). Baby Dickens will make his or her debut around the first week of February so let’s pray that we don’t have a 20 foot snow storm with three day power outages; because while I’m pretty burly when it comes to many things, giving birth to a baby in an unheated wood paneled basement does not sound like my idea of a good time.<br />
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*I can in no way whatsoever guarantee that at your particular reading of this blog post that I don’t also have a burrito in my belly.<br />
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So the past few months of being lazy were totally justified- I mean. I’d say. As a white lady of a certain age, I’m pretty used to beating myself up if my day off productivity level a nice midpoint between Martha Stewart and Jesus. I like to Get Stuff Done- blog post (check), two loads of laundry (check), make chicken stock (check), teach yoga class (check), make hugely unsuccessful attempt at growing herb garden (double check). So when I found out I was pregnant the first week of June I embraced the new need for lots of down time and I felt, completely fine ignoring much of the to-do list and just chilling out when I had some time to myself. I mean shit I’m growing a human, I think that’s task enough for a Tuesday, wouldn’t you say? It’s all together very liberating and a gal could really get used to this. Especially the ignoring-the-herb-garden part, because I’m already really good at that.<br />
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I have been hesitant to share this big news here, because well, I haven’t been here all that much. And I didn’t want to come back and be all “Sup dudes, how’s your summer? B T dubbs I’m pregnant. It's yours.” Plus, online pregnancy announcements in this age of all things baby being hyper fetishized, make me feel sort of self conscious. I think they are cute- don’t get me wrong, just not for me. I don’t get the facebook baby announcement- mostly because it’s SO MUCH MORE FUN to tell people in person. They jump up and down and hug you and scream (well the ladies do) and you get to see real joy in their faces. And some people cry! And if you’re me you also cry. Every single person you tell you cry, even an odd elderly gentleman at work who asked me in a creepy tone if I was “with child.” It’s all just so hilarious and so emotional and so real I would never want to reduce it to likes and comments of ‘congrats’ punched out on an iphone while someone is waiting for the T.<br />
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And you know we’ve always been an in-person kind of family. So, I didn’t want to share news like this in a blog post until it was, well, too big to ignore. Which, I totally am. I already look like I ate another, smaller, weaker pregnant lady and I kind of love it. The first trimester food is not your friend because it feels a bit like a three month hangover. You want food. You just don’t know if food is going to cooperate once it’s in your possession. At 14 weeks I turned the corner though and I went from wanting toast with a side of toast to craving, hm, All The Foods. Thank god I have had the kind of pregnancy where cooking is still my favorite leisure activity. My sister and some close friends lamented that they just didn’t have it in ‘em/ were too ill or exhausted to saddle up to the stove. Whereas during my first few exhausted, nauseous weeks in the first trimester even though I didn’t feel like eating all that much the kitchen was the only place I felt normal. I hope that is always the case. Even when I have this bambino strapped to my chest and I’m accidentally splashing sauces on their little face (just kidding…I’ll be more careful than that!) So anyways, enough about the baby, back to the eggs!<br />
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<b><br /></b>
<b>BRIOCHE ‘BENEDICT’ BREAKFAST STRATA</b><br />
<br />
Softened butter for pan<br />
8-10 small brioche rolls, or about ¾ of a loaf brioche, preferably day-old<br />
½ lb. Canadian Bacon, diced<br />
½ cup shredded mozzarella<br />
¾ cup shredded sharp cheddar<br />
1/3 cup grated parmesan<br />
10 eggs<br />
2 cups whole milk<br />
1 ½ tbsp. Dijon mustard<br />
Salt and pepper<br />
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Slice brioche into large chunks, about 1-2 inches square-ish. In a large glass baking dish or oven-safe skillet, spread a thin layer of butter evenly on bottom and sides of pan. Set a small skillet to medium heat and brown Canadian bacon for a few minutes on each side. Dump brioche chunks into pan and in a large mixing bowl combine eggs, milk, Dijon, salt and pepper. Whisk together thoroughly and fold in approximately ¾ of the shredded cheeses (cheddar and mozzarella only), reserving parmesan and remaining shredded cheeses for later use. Scatter Canadian bacon into pan with brioche and pour egg and cheese mixture over. Squish everything down a bit so all the bread has a chance to absorb the custard. Pinch a touch more salt and pepper over the top and then scatter on reserved cheeses, including grated parmesan. Chill up to 4 hours, but preferably overnight.<br />
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<b>Optional step:</b> I layered a sheet of plastic wrap and two heavy dinner plates on top of my strata to weight down the top so that all the bread would saturate in custard as it chilled and there would be no dry bits.<br />
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<br />In the morning one hour before baking: set strata out at room temperature; remove plastic wrap and plates, if using. Set oven to preheat at 375. Cover strata loosely with tin foil and bake, checking periodically for 45-50 minutes. Remove tin foil for last 10-15 minutes of baking so it gets golden brown and crusty on top. If your strata is especially soupy- cooking time may take closer to an hour. Mine was not because my brioche was a bit stale (which is ideal) so it soaked up every bit of egg. Cooking is done when a knife inserted into the middle comes out clean and it’s golden brown on top.<br />
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Let sit about 5-10 minutes before serving. We served this with a pot of baked beans, some fruit salad and yogurt- it was a super hearty fall brunch. I also ate the leftovers for a whole week and did not get tired of it once. It is by no means a healthy breakfast dish- it’s a total comfort dish and, aside from chilling overnight, only takes about ten minutes to prepare. Perfect for a brunch or lunch crowd and can serve at least 6 people. Or one, highly motivated pregnant lady in her second trimester.<br />
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<br />
<a href="http://creativecommons.org/licenses/by-nc-nd/3.0/" rel="license"><img alt="Creative Commons License" src="http://i.creativecommons.org/l/by-nc-nd/3.0/88x31.png" style="border-width: 0;" /></a>Jesshttp://www.blogger.com/profile/05469904434646933625noreply@blogger.com1tag:blogger.com,1999:blog-3915244789516613882.post-3912172516490944662014-09-30T15:36:00.003-04:002014-09-30T15:36:53.979-04:00how to improve anything<a href="http://s101.photobucket.com/user/jizpiz/media/porky%20dickens/IMG_1385_zpse103270c.jpg.html" target="_blank"><img alt=" photo IMG_1385_zpse103270c.jpg" border="0" src="http://i101.photobucket.com/albums/m80/jizpiz/porky%20dickens/IMG_1385_zpse103270c.jpg" /></a><br />
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You know on Sunday it was 83 degrees out. And I have this killer potato salad recipe that the unseasonably warm weather made me feel like I could get away with posting. Even though you and I both know that potato salad season is pretty much officially over. But today? Today it is grey and chilly and I just spent a few delicious hours in the kitchen making stock and pumpkin muffins and a quick coconut curry sauce for tomorrow’s dinner. Today is a day for real food. Not appetizers or cookout side dishes. And it just frankly does not feel like potato salad weather. It feels like we need something savory and wholesome and I’ve got just the thing.<br />
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This recipe is continued proof of the well-tested fact that you can improve any food in the whole world by wrapping it in prosciutto. Heck, I bet you could even make a few undesirable people in your life more appealing by wrapping them in a few slices! Boneless skinless chicken breasts are like the background music of weeknight dinners. Somehow simultaneously boring and annoying. So easy to prepare that they are hard to ignore, but often so quick to dry out that often fall far short of satisfying. However, when carefully wrapped in salty, crisped prosciutto and smothered in a savory mushroom sauce, they turn from “oh chicken?” into “oh SNAP!” in no time. This was a Sunday supper many weeks back; but if you have the time it’s relatively quick enough work for a weeknight meal.<br />
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<b><br /></b>
<b>
PROSCIUTTO WRAPPED CHICKEN with </b><br />
<b>SHERRIED MUSHROOM PAN GRAVY</b><br />
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<b>For the chicken breasts: </b><br />
<b><br /></b>
3-4 chicken breasts<br />
6 to 8 slices of thinly sliced prosciutto<br />
Parmesan cheese<br />
Salt and pepper<br />
3 tbs. olive oil<br />
2 tbs. butter<br />
<b><br /></b>
<b>For the pan gravy: </b><br />
<br />
1 shallot, finely minced<br />
2 cloves garlic, minced<br />
1 lb. button mushrooms, wiped clean and thinly sliced<br />
1-2 tbs. butter<br />
¾ cup cream sherry*<br />
Chicken stock (if needed)<br />
½ tsp. Dijon mustard<br />
Heavy cream or half and half (optional)<br />
Salt and pepper<br />
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*for my feelings about sherry check<a href="http://porkydickens.blogspot.com/2014/01/oh-sherry.html"> this post</a><br />
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Generously salt and pepper each side of your chicken breasts; then dust both sides with parmesan cheese. Wrap one or two slices of prosciutto around the middle of each breast so that it overlaps to form a nice ‘belt’. Mmmm prosciutto belts.<br />
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In a large skillet or braising pan, heat butter and oil over medium to medium-high heat until butter is slightly foamy but still pale yellow and pan is nice and hot. Place chicken, seal side down in pan and let cook approximately 4 minutes per side, until nicely browned and prosciutto has crisped a bit. Pull chicken from pan and set aside; it will complete cooking through in the mushroom sauce in a few moments.<br /><br />
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Reduce heat to medium and add another small drizzle of oil to pan, plus 1-2 tbs. butter. Sauté shallots until the translucent and fragrant (about 1-2 minutes) add garlic and mushrooms, generously salt and pepper; and stir together well to completely coat in butter and oil. Let mushrooms cook about 5-6 minutes, stirring every so often, until they have purged some liquid, browned and shrunk down a bit. Turn heat to high and pour sherry in, using a wooden spoon or spatula to scrape the bottom of the pan as the sherry reduces. Add Dijon and a few splashes of chicken stock and maybe another teaspoon of butter for good measure. Let reduce and thicken for about 3-4 minutes, then turn heat down to medium. Taste for seasoning, adding salt and pepper if necessary. If it still tastes boozy from the sherry, turn the heat back up and let reduce a little more, if you feel there is not enough liquid, splash in a bit more stock. Return chicken breasts to pan for an additional few minutes, or until a thermometer inserted into each breast reads 165 degrees. Remove chicken from pan and plate, taste mushroom sauce, season if necessary and if you choose, swirl in just a touch of half and half or cream to thicken the sauce. Pour sauce and mushrooms over chicken. Serve immediately.<br />
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Serve with thick slices of olive oil rubbed grilled foccacia bread and a green salad or vegetable dish.<br />
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<br />
<a href="http://creativecommons.org/licenses/by-nc-nd/3.0/" rel="license"><img alt="Creative Commons License" src="http://i.creativecommons.org/l/by-nc-nd/3.0/88x31.png" style="border-width: 0;" /></a>Jesshttp://www.blogger.com/profile/05469904434646933625noreply@blogger.com0tag:blogger.com,1999:blog-3915244789516613882.post-29525707191566689502014-09-10T17:35:00.001-04:002014-09-10T17:35:46.753-04:00open concept <a href="http://s101.photobucket.com/user/jizpiz/media/jizpiz027/IMG_1361_zps38b3b2ff.jpg.html" target="_blank"><img alt=" photo IMG_1361_zps38b3b2ff.jpg" border="0" src="http://i101.photobucket.com/albums/m80/jizpiz/jizpiz027/IMG_1361_zps38b3b2ff.jpg" /></a><br />
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Oh haaaaay....guess I wasn't joking about slacking off and taking advantage of summer. Second week in September and I feel like it can't possibly already be this far into fall. The good news is I have an enormous backlog of deliciousness to share with you. Like to hear about it? Here it go... I cook without rules and often without any concept whatsoever. Like most households we tend to have our standard batch of groceries that we buy each week and that gets us through at least 5 breakfasts and lunch and maybe the one or two dinners we actually get to sit down to together. And it always, always has to be supplemented by additional trips to the grocery store. Fortunately, not a big deal for me since I am financially obligated to be inside not just a grocery store but the one we primarily shop at at least 35 hours per week.<br />
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When you have a decently stocked pantry and a few odds and ends of veggies but no particular vision, that is when kitchen creativity gets cookin. At least if you’re a geek like me. Day dreaming about the contents of your fridge and attempting to make a whole meal of food out of them is one of my most favorite hobbies and it’s also the kind of free association thinking that creates such Benson family favorites as <a href="http://porkydickens.blogspot.com/2013/04/rocky-mountain-high.html">Potato Tacos</a> or my most coveted <a href="http://porkydickens.blogspot.com/2013/11/transcendental-burritos.html">Transcendental Burritos</a> and pretty much any easy pasta dish that I’ve had cause to cook up in the past decade. One such invention that has been on recent rotation is this here. An amalgam of components that we have dubbed “Yummy Bowls” because basically, well, they come in a bowl and they are yummy. It’s not that deep.<br />
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More a loose framework than an actual recipe this is one of my favorite things to make for lunch on a day off, or for a quick, but filling and healthy supper, or what I make for lunch when a vegan comes over (hi Ashley!). It ends up being a mish mash of whatever produce I have around, over a bed of starch (rice, cous cous or even farro) and always either some go-to crispy baked tofu or this here delicious and fast marinated grilled tofu. This preparation does everything I want a proper recipe to do to tofu- infuses it with mouth watering flavor and gives it an appealing texture – crispy on the outside, tender within. We like to garnish these with a dollop of hummus, some Sriracha and a sunny side up egg (but of course not when the vegans are coming). It’s super filling and pretty virtuous, so I don’t even feel bad when I eat a <strike> half</strike> whole entire caramel filled chocolate bar after dinner. If I make this for myself for lunch, I have enough leftover to make myself a smaller Yummy Bowl the next day as leftovers. If I make it for myself and someone else, we usually house it all. It’s healthy after all and there’s only so much virtue to go around.<br />
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<b>YUMMY BOWLS </b> (we're working on the trademark for this and Potato Tacos)<br />
<br />
White or brown rice, prepared according to package directions<br />
Grilled Marinated Tofu<br />
Easy Baked Sweet Potatoes<br />
Sauteed Mushrooms<br />
Sauteed Spinach, Peas and Red Onion<br />
2 Eggs, poached or sunny side up<br />
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<b>GRILLED MARINATED TOFU</b><br />
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2 scallions, minced<br />
2 cloves garlic, minced<br />
1-2 tsp. grated ginger<br />
¼ cup soy sauce<br />
¼ cup olive oil<br />
2 tsp. honey<br />
A few shakes rice vinegar<br />
1-2 squeezes Sriracha or other hot sauce<br />
1 package extra firm tofu, pressed, drained and sliced<br />
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To press and drain tofu: remove from packaging and place in a shallow bowl or on a plate with a bit of depth. Stack 1 or 2 plates on top and weight with two cans, or something equally heavy. Let press for 15-20 minutes before draining off excess water and slicing. This is a serious pro tip for getting a nice texture out of your tofu- even though it takes extra prep time I never skip this step.<br />
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While the tofu is pressing, prepare your marinade in a large Ziploc bag. Combine all ingredients and squish together gently to combine. Once the tofu is pressed and sliced, add to bag, squeezing out extra air as you close and set to marinate in the fridge. 30 minutes, or up to overnight.<br />
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Heat grill to medium heat. Pour olive or canola oil onto a paper towel and using tongs, grease the grates of your grill. Place tofu on grill and cook, about 3-5 minutes on each side, flipping once. It may still stick a bit, becase there is no fat in the actual tofu itself. I simply jimmied it off with a nice sharp spatula and made sure to regrease the grill with a little bit more oil before flipping to the second side. Remove and enjoy, either in yummy bowls or as a salad topping or simply a quick, high protein snack.<br />
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<b>EASY BAKED SWEET POTATOES </b><br />
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1-2 large sweet potatoes, peeled and diced<br />
Olive oil<br />
Salt, pepper<br />
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You can’t get much easier than this. Peel and cube potatoes and toss with a drizzle of oil, a healthy pinch of salt and a few cranks of pepper. Roast at 400 for 30-40 minutes or until tender, tossing at least once. These are always a delicious easy side dish or nice salad topper.<br />
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<b>SAUTEED MUSHROOMS</b><br />
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1 bunch button or cremini mushrooms, wiped clean with a damp cloth<br />
Olive oil<br />
Butter<br />
Salt, pepper<br />
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Stop me if I’m insulting your intelligence at any point..every component here is dead simple, but I also like to really follow through on the directions. These mushrooms, like the sweet potatoes and most other components of the Yummy Bowls are super easy, work as a simple side dish and require little more than trimming and chopping.
Heat equal parts butter and olive oil in a skillet over medium heat (about 1 ½ tsp. of each depending on how many mushrooms you’re cooking). Add mushrooms and a sprinkle of salt. Let brown, turning every so often until they have purged their liquid and darkened in color, about 8-10 minutes. Season again with salt and black pepper.<br />
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<b>SAUTEED SPINACH, PEAS and RED ONION</b><br />
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1 bunch baby spinach leaves<br />
½ red onion, thinly sliced<br />
¼ - ½ bag frozen sweet peas<br />
Olive oil<br />
Salt, pepper<br />
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This component is totally the result of what I had on hand, if that wasn’t obvious already. Once the mushrooms were cooked, I wiped out the same skillet, heated up a bit more olive oil and sautéed first the onion, then spinach and peas until everything was cooked through nicely. Plenty of salt and pepper for flavor and we’ve got ourselves a pretty packed, nice looking Yummy Bowl situation.<br />
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<b>EGGS and RICE</b>
I’m not going to tell you how the poach/fry an egg or make rice. We all have limits and I think I crossed mine with the spinach instructions.<br />
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Layer all components in a big ass bowl, with the egg on top. Sprinkle with salt and pepper and maybe season a bit with hot sauce, Sriracha or any sauce you’re into. Salt and pepper over the top, slice into the egg so the yolk runs down over everything and….you see we don’t call it a Yummy Bowl for nothing.<br />
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Sorry for being such a slacker lately. I would love to breezily post recipes and stories every single week like clockwork but you see, the only one in charge of my schedule is me. And I have proven myself time and time again to be unmanageable. It’s not that my heart isn’t here; it is. It’s just that my body is usually at the beach- and I don’t have a much better excuse than that. I take leisure time in the summer extraordinarily seriously. Massachusetts in the summer is glorious, absolutely glorious. It’s also quite dreamy through September and parts of October. And then somewhere around the first of November it goes downhill and the rest of the year is spent in hibernation with many pots of soup and bottles of red wine. So when summer comes round, on my days off when I would normally check lots of pertinent tasks off my to-do list, including maintaining this here blog, I instead feel zero obligations and I park my ass at the beach with a meatball sub, because, apparently, shame is not an emotion that I feel and because I take summer very, very seriously.<br />
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The crown jewel of summer always has been the 4th of July. For as long as I can remember, my family would gather together at my aunt and uncle’s house by the beach (where Paul and I lived last summer while we were preparing to buy our house) It was (big sigh) the greatest house ever. Screened in porch, large, partially shaded yard, ample parking, and a slow, easy shuffle down to a beautiful New England beach. It was the perfect place for 4th of July. We spent the day pruning up our fingers in the Atlantic, the afternoon drinking a few too many watermelon margaritas on the porch and the evening eating a big fat 4th of July feast. At some point my aunts would sing ‘Grand Old Flag’ at the top of their lungs, sometimes marching, with flags and hats, mostly fueled by Chardonnay. It was a good place to be.<br />
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So at the end of last summer when Linda and Eric finally sold their house on Grasshopper Lane, we were all a bit verclempt. As expected. This is the first summer in my life I haven’t had a direct blood relative with free beach parking access- so you can imagine it’s been a pretty tough adjustment for me. I’ve lived a charmed life in terms of access to beaches and that, my friends, is a difficult thing to bid adieu. So this year, as the 4th loomed and the nostalgia of perfect family holidays danced in the memories, I decided that we simply had to get together. Even if it was in a landlocked cul-de-sac closer to the city than any coastal breezes. I’d buy squirt guns and water balloons and the food would be just as good and the company same as always and it would be great. And you know what? It was.<br />
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What you realize as you grow up and places you are very attached to get sold to new families, like the house you grew up in, your grandmother’s digs, or the family beach house is that as sad as it is to close those doors for the final time, no four walls can define a family’s joy. The happiness of being together, sharing food, laughter, good news and a little too much wine simply cannot be limited to any particular location. What we share is beyond limitation, geographic or otherwise. And it always helps that our food is the MOST bomb around. So this July we had Uncle Billy hitch his smoker to a trailer and drive it over to our side yard. And we had smoked almonds and hotdogs with three different sauces. And then a few perfectly smoked pork butts were pulled and sliced, piled on homemade brioche rolls and slathered with not one, but four different homemade barbeque sauces. We had baked beans and two types of slaw and lobster salad so fresh you could still taste the ocean water. But most of all we had each other and we all know that’s all that really matters.<br />
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<b>BARBEQUE BAKED BEANS </b><br />
(adapted, just barely, from <a href="http://thepioneerwoman.com/cooking/2009/08/the-best-baked-beans-ever/">Pioneer Woman</a>)<br />
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6 slices bacon, cut into 1” pieces<br />
1 medium onion, cut into small dice<br />
1/2 medium green pepper, minced<br />
1 jalapeno, seeded and minced<br />
Worcestershire sauce (optional)<br />
Bourbon (optional)<br />
3 large cans (28 oz.) pork and beans<br />
3/4 cup barbecue sauce<br />
1/4 cup brown sugar<br />
1/4 cup apple cider vinegar<br />
2 tablespoons Dijon mustard<br />
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Preheat oven to 325 degrees. In a large Dutch oven or deep skillet, fry bacon over medium-high heat until partially cooked and about ¼ cup drippings have released. Scoop out bacon and set on paper towels to drain. Reduce heat to medium, add onion, green pepper and jalapeno to the pan and sauté until tender and fragrant; about 5 minutes. If using Worcestershire and bourbon (I use Makers), raise the heat to medium-high/ high and sprinkle in a few generous drizzles of Worcestershire to deglaze the pan with it. Then, repeat with bourbon. Pour in a scant ¼ cup, crank heat to high and use a wooden spoon to scrape any browned bits off the bottom of the pan.<br />
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Reduce heat to medium and add all three cans of beans and remaining ingredients, stirring to thoroughly combine. Taste and adjust seasonings if necessary. Since I was a bit generous with the vinegar and Worcestershire, my beans were a bit tangy at this stage. Which I wanted because I knew the whole mixture would sweeten substantially as it baked- keep this in mind. Let beans simmer a few minutes and then transfer the whole pot to the oven. If your skillet is too big to fit you can pour the beans into a 13x9 inch baking dish. Top the beans with the reserved bacon and bake until bubbly and bacon is crisped, about 2 hours.<br />
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<b>To make ahead:</b> I made my beans two days prior to my BBQ. I baked them for one hour then let the whole pan cool. Store in the fridge until ready to serve and either bring up to heat in a 325 degree oven for an additional hour; or, on the stove top, covered, over low heat for one hour.<br />
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I consider myself fairly skilled at some things, others not-so-much. I can pull together a decent meal, I’m really good at making sandwiches and I’d like to think I’m a pretty approachable source to help you pick out an interesting, but inexpensive wine. I’m also quite clear about those things where my particular skill set falls short: any feat of athleticism, catching a ball, throwing a ball, running without complaining, being patient when I’m hungry and putting clean laundry away. Fortunately, in some aspects my mate fills in where I fall short. He’s smart and organized around the house and thorough where I am often slapdash, but together we are truly good at one thing and that thing is Sundays.<br />
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For many years when I was in the restaurant business, I worked every Sunday morning. First on the floor, pouring coffee and doling out pancakes and then later behind the bar, where I mastered making a 2 gallon jar of Bloody Mary mix in less than 5 minutes flat and learned to pour a mimosa in my sleep. So a few years back when I made the shift from the 9-5 world to retail, I knew working weekends would be in the cards. But I set out, in my initial interview, that this woman will not work Sundays. You can take your time and a half; Sundays are sacred to the core. And we Bensons are super good at them. I prefer to have zero social plans, so we can meander through the day unfettered. We like to make breakfast and linger over way too many cups of coffee, with some music on and have a long conversation. Often times we have our most important conversations on Sunday mornings, because it’s that time when we reconnect and get that sense that can sometimes get lost in the chaos of the week, that we are, in fact, in this together.<br />
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Half way through the day on Sunday, I’ll often call someone up to come over for dinner, whether it be Paul’s folks, my mom, our friend Shane, or my dad. Often, if my mom is coming back up from the Cape, I’ll tell her to grab some littlenecks and fish and we’ll make a supper out of her hauls. Steaming the littlenecks in a simple situation of shallots, garlic and white wine; serving the whole steaming pot with a few grilled slices of bread or some chunky Ciabatta. Fish and seafood in general, when you’re lucky enough to be from Massachusetts, where fresh, local catch is often abundant, is best not messed with. So I dress the cod with a sprinkle of salt, a hefty sifting of Old Bay, a squeeze of lemon and a few pats of butter and toss it in the oven to bake. A simple main dish and two sides, a classic Sunday supper and a chance to be with friends and family. This is what I live for, this is what it’s all about. A few Sundays back this particular salad was a perfect late spring side for a simple, delicious fish dinner. I told you I’m good at this.<br />
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<b>SHAVED BRUSSELS SPROUT SALAD </b><br />
<b>with BACON, ALMONDS and PECORINO </b><br />
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1-2 lb. Brussels sprouts, trimmed and very thinly sliced<br />
3-4 slices bacon<br />
½ cup raw almonds, toasted and coarsely chopped<br />
½ cup grated Pecorino cheese<br />
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<b>For the dressing: </b><br />
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Juice of one lemon<br />
1 tsp. reserved bacon fat<br />
¼ cup olive oil<br />
1 tsp. Dijon mustard<br />
1 tsp. honey<br />
Splash orange juice<br />
Splash rice vinegar<br />
Salt and pepper<br />
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Set bacon in a cold skillet over medium-high heat. Brown thoroughly, remove and drain on paper towels. Reserve one teaspoon of the warm bacon grease. Crumble cooled bacon into bits, set aside. While the bacon browns, prep the sprouts: trim the tough ends off your sprouts, then peel off the outer leaves. Slice in half and place cut side down on a cutting board; use a super sharp knife to thinly shave the sprouts into tiny ribbons. Place in salad bowl and sprinkle with a touch of salt and pepper.<br />
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Toast almonds in a low oven or over low heat in a small nonstick pan until fragrant. Coarsely chop and add to bowl with shaved sprouts. Use a microplane or fine grater to grate Pecorino into bowl and add bacon bits.<br />
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For the dressing: combine all ingredients in a jar and using an immersion blender, emulsify; or, clamp the lid on the jar and shake like crazy to combine. Pour about half the dressing over salad, toss together and let sit in the fridge for 30 minutes to 1 hour. Before serving, toss in a bit more dressing and serve with the remainder of dressing on the side.<br />
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This salad, like most slaws (which it resembles closely), really does well to soak up the dressing for a bit. The end result is really unique- a little salty and decadent thanks to the bacon and Pecorino, a touch bitter and crisp courtesy of the sprouts and overall bright and delicious, care of a terrific, simple dressing. This is also a killer salad for pairing wine with. In this case, we were drinking Raventos i Blanc l’Hereu- a delicious sparkling Spanish wine; but it would work with any mineral tinged white- an Albarino, a California style Sauvignon, even Muscadet. Actually, almost any white, period. A wine-friendly food- you gotta love that.<br />
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When it comes to disappointing children with my menu items, I’m very well versed. The <a href="http://porkydickens.blogspot.com/2011/05/consider-it-sprung.html">spring vegetable bruschetta</a> or healthy white bean hummus I’m apt to bring aren’t exactly kiddie crowd pleasers. Take for example this delicious, albeit very adult, punch which I brought to our family Easter lunch. When I busted out the punch bowl my niece Isabel was like, SO excited “oooh! Like we’re having a prom!” I enlisted all the kids’ help with putting the punch together and snapping these two quick photos. They were psyched. I had to break it to them that, while I would prepare them a test batch of non-alcoholic punch, once the cava went in the bowl was completely off limits to them. I’m like the worst aunt ever. "Hey, kids, here’s this hot pink/ purple drink concoction which looks delicious, appealing and fun and no, you can’t have any because it will make your behavior less predictable than it already is and your mom and I will get arrested. SOR-RYYY"<br />
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Fortunately, the flavor profile, whether boozed up or not, was not super appealing to their young palates anyways. Blackberries, they can dig, heck, maybe even lime, but ginger? It’s like I pureed Brussels sprouts right in there or something. One by one they each quietly pawned their glasses off on each other, except for Charlie, who’s 7 and brutally honest in the fashion that only an adorable 7 year old can get away with “um, Jessie, I’m sorry but I don’t like this (huge smile) it’s gross.” I felt far less guilty as I upended a bottle of bubbly wine into the bowl and my sister-in-law and I went on to drain several glasses. What do kids know about beverages anyways? The end all be all is a Capri Sun.<br />
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This punch is slightly spicy, a bit tart and very refreshing. Thanks to the addition of the ginger beer it’s a bit lower in alcohol than most high test punches (like the one that made my friend fall down her basement stairs at that <a href="http://porkydickens.blogspot.com/2010/12/poms-poms-and-punch-for-everyone.html">one Christmas party</a>- that’s a NIGHTTIME punch). This, this is a DAYTIME punch. As such, it’s absolutely perfect for brunch, lunch or the onslaught of bridal and baby showers that May and June bring. Not to mention the fact that it’s just the prettiest purple-pink color that you ever did see. If I ever have yet another (there’s been 2 and counting) Purple Rain-themed birthday party, well, let’s just say I know what I’m serving then.<br />
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<b>SPARKLING WINE PUNCH with BLACKBERRY, GINGER and MINT </b><br />
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<b></b>1-2 bottles dry sparkling white wine (I prefer Cava*)<br />
2 small boxes blackberries<br />
Juice from one lime<br />
Splash orange juice<br />
2 tsp. grated ginger<br />
1-2 inch piece lime zest<br />
1-2 tbs. fresh mint leaves, plus more for garnish<br />
2 bottles ginger beer<br />
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In a small saucepan, combine blackberries, lime and orange juices, ginger, lime zest and mint. Bring to a boil and then reduce to a simmer. Let reduce approximately 15 minutes, remove from heat and let cool a bit. Using an immersion blender, regular blender or food processor, puree completely and filter through a fine mesh sieve. Punch base can be made 2-3 days ahead of time, store in the fridge in a sealed container.
To make punch: fill a large punch bowl with ice, pour in punch base, one bottle of cava, two bottles of ginger beer and garnish with mint leaves.<br />
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I started drinking rosé last week. Out of sheer meteorological protest. Spring this year, like every year in New England, is a big heap of bullsh!t. For every deceptively warm 65 degree Tuesday, there is a weekend of sleet and four more mornings where you can hear the heat kick on as you hit the snooze. April is the month of accidentally wearing flip flops before learning that it’s laughably cold out and returning home to change with frozen pinky toes. So I decided that if the weather is going to continue to be rude, I’m going to start drinking like it’s July, whether it’s ever coming or not. I’m kind of proactive like that.<br />
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Rosé is my favorite summer drink and in my line of work, in late March when you see pre-sell sheets with pink wine on them you gasp a little bit and allow yourself to get hopeful: this winter will end! Now, in late April, as the wine starts arriving at the store I’m such a hound for it that I’m actually defensive when customers ask for it. ‘Are there any rosés yet?’ In my head I’m like ‘back off. That first case is coming home with me, hombre.’ The fact that the whole entire goal of my job is to sell product is replaced by my blind devotion to pink wine and the promise of warm weather it brings. We need time to be alone. I’ll call you when we’re ready.<br />
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Now, because I’m a well rounded individual, I don’t JUST drink seasonally…I’ve naturally also started embracing the bright green produce of spring as it filters into the store. I guess I just don’t guard the ramps and asparagus quite as violently as the first few cases of Raventos i Blanc 'La Rosa'. When I peeped this salad in last month’s Bon Appétit, it smacked of spring to me and also brought back onto my radar one of my favorite simple delights of warmer weather: quick pickles. They are so easy (and in this case pretty!) and delicious on salads, layered on sandwiches, even set out with some good cheeses, crusty bread and cured meats for an appetizer. I made this salad for both a dinner party and Easter lunch and in both cases it was as well received as a bowl of sunshine on a not-quite-warm-enough April day.<br />
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<b>
BABY GREENS and HERB SALAD with PICKLED RADISH, </b><br />
<b>ROAST VEGETABLES, PISTACHIOS and FETA</b><br />
(adapted from Bon Appétit)<br />
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<b>Quick Pickled Radish:</b><br />
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1 cup rice vinegar<br />
2 tbs. sugar<br />
1 tbs. kosher salt<br />
3-4 good size watermelon radish, peeled and very thinly sliced<br />
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<b>Salad and Dressing:</b><br />
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2-3 tbs. olive oil<br />
3 large carrots, peeled and cut into ¾ inch slices on the diagonal<br />
½ bunch asparagus, cut into 2 inch sections<br />
Several cups mixed greens (I used baby spinach and baby arugula)<br />
¼ cup herbs (I used mostly chives, followed by mint and just a bit of tarragon)<br />
½ cup shelled pistachios, toasted and roughly chopped<br />
¼ - ½ cup crumbled feta or shaved parmesan cheese<br />
1/3 cup olive oil<br />
1 tbs. lemon juice<br />
1 tbs. rice vinegar<br />
Kosher salt and black pepper<br />
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Heat oven to 400 degrees. On a parchment paper-lined cookie sheet, toss carrots and asparagus in 2-3 tbs. olive oil. Generously salt and pepper and set to roast until tender (maybe a little less than 20 minutes). The key to cooking these two vegetables together evenly is to keep the slices of carrots on the thinner side. You want them cooked through, but not roasted to oblivion, because over-roasted vegetables in salads tend to be the wrong version of mushy. While the vegetables roast, pickle the radish and toast the nuts:<br />
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Bring vinegar, sugar and salt to boil in a small saucepan. Let simmer just a few moments until salt and sugar are dissolved. Remove from heat and drop in the radish. Let sit until just tender (about 10 minutes- although leaving a batch overnight in the fridge had no adverse results). This whole concoction will turn a fluorescent hot pink. It’s so pretty! If you have trouble finding watermelon radish, use a bunch of traditional radish. They will still turn pink, but maybe not as brightly fluorescent as the watermelon variety. Toast pistachios in a small skillet over low heat until browned and fragrant. Coarsely chop.<br />
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Combine greens and herbs in a large salad bowl. Finely mince chives, tear mints leaves from their stems and leave whole, pick tarragon leaves from their stems as well. In the spring, I adore chives, so I used a whole bunch of them here. I used slightly less mint than chives and even less tarragon, because mint and tarragon can be a bit pronounced, I didn’t want them to overwhelm the salad. Lightly salt and pepper the greens and herbs before layering on roasted vegetable, nuts, pickled radish and whichever cheese you’re using.<br />
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The first time I made this salad, I used crumbled feta, on round two, I shaved parmesan with a vegetable peeler over the top. Both versions were delightful, so choose whichever you have on hand. Combine all dressing ingredients in a jar, clamp the lid on and shake like crazy to emulsify. Pour about half dressing over salad, gently toss, salt and pepper a bit more to taste and serve with extra dressing along side.<br />
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You don’t want to know about this. I assure you, you really do not. I picture this blog post as a written version of the scene in Walk Hard: The Dewey Cox Story (anything with John C. Reilly is amazing. Anything) when he happens upon his friends doing drugs in the bathroom. As they list every single appealing thing about the drugs in question, they frame the statement with ‘you don’t want this.’ Only in this particular scene you are sweet, young, naïve Dewey and I am a bad, bad influence. Just as the endless winter breaks, when you can almost feel the sunshine on your pale, soft, winter body, as you commit yourself to a healthy eating and fitness plan to prepare for summer’s entry, here I come along, like the devil himself, with a snack so delicious it’s completely shameful indeed. I’m telling you: you don’t want this, man.<br />
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A close friend’s sister emailed me the other day. The subject line was “Marinated Sheeps Feta” the email text was brief: “you introduced me to this a long time ago at the fruit center, I'm just wondering, is it normal to scoop it up and eat it with cape cod potato chips? I think I have hit a new low...” The fact that a friend I haven’t seen in quite some time feels comfortable enough with me to email me of her secret snacking habits reminds me, I’ve been in this game for years. Pimping snacks so shameful you feel the need to confess. I’m like the Avon Barksdale of appetizers and I truly can’t be trusted.<br />
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But the cycle works both ways you see. Not only did she shed light on her addiction, but she also placed this sweet, sweet nectar right smack dab on my radar as well. Just as I can almost feel the sunshine on my translucent, dimpled upper arms, here I find myself again, with a jar full of bad news marinating in my fridge. If we’re going down the wrong path, at least we have each other.<br />
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<b>MARINATED FETA with GARLIC,
ROSEMARY and PINK PEPPERCORNS</b><br />
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4-5 oz. piece feta cheese*<br />
2-3 cloves garlic, peeled and left whole<br />
1 sprig rosemary, snipped into 2 or 3 pieces<br />
2 teaspoons pink peppercorns (or 1 tsp. black)**<br />
¾ - 1 cup good quality olive oil<br />
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*if you can find it at the right price, sheep’s milk feta is the creamiest and takes best to marinating; however, I made this batch just using the basic block feta my store sells by the pound. A good rule of thumb is, the better the feta, the better this will be. But I’m quite sure you’ll enjoy it any old way.**I use pink peppercorns because I think they are a) pretty and b) tasty and mild. But you can use plain black peppercorns here; they are just a bit spicier, so I would use less.<br />
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This here snack was something we originally carried from an Australian cheese maker at my store. And it was so good I pretty much had to never buy it ever. Which was fine and not that hard to do because it was like, 8 bucks a container and so popular it was often out of stock. Then, the evil geniuses in our gourmet department decided to start making their own. And now not only is it always in supply, but it is often available to me in a giant, fragrant, delicious tub, there for the taking, impossible to resist. I decided to try my hand at making a batch at home because apparently I’m a total masochist. Pray for me.<br />
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Use a wide, shallow, large mouthed jar or somewhat equal sized Tupperware container for this. Slice feta into a few slabs and place in jar, along with garlic cloves, rosemary sprigs and ½ of peppercorns. Pour olive oil over and add an additional clove of garlic, another sprig of herbs and remainder of peppercorns. Clamp the lid on and swirl a bit in order to coat everything with oil. Let marinate in fridge for at least 1 or 2 days (I know!). 100% olive oil will always solidify a bit and get cloudy when chilled, so for the best presentation remove jar from fridge before serving and let the temperature rise enough for oil to clarify a bit. If you’re eating this alone, in secret, well, scoop it straight out of the jar standing in front of the fridge with the door ajar. Maybe with some Cape Cod Potato Chips. You won’t find any judgment here.<br />
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I’m quite sure my father may have been born with stew coursing through his veins in lieu of human blood. At least, his dietary choices certainly point to that. Whenever we find ourselves at a pub (which is incidentally where you’ll often find us) if I see beef stew on the menu I can call without a moment’s hesitation what he will order for his meal. On Friday, the seafood restaurant near his house serves fish chowder. So if you ever had trouble tracking him down, you should just head over to the bar at the Union Chowder House in South Weymouth on Fridays at noon. I will bet you $100 he will be tucked into a stool there with a cold Heineken in hand and a steaming bowl of fish chowder under his chin.<br />
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When my parents split up and my dad was in his own apartment, I felt like every single time I would visit for dinner, or ask him what he was cooking, the answer would inevitably be some sort of stew, but more often than not, it was chicken cacciatore. I started to suspect a bit it was either the only thing he knew how to cook, or perhaps his favorite food in the whole universe, even ahead of beef stew or fish chowder. In the end the answer I think is as simple as this: it’s a meal you can count on. Simple to pull together, truly satisfying and given to producing a moderate sized pot of leftovers which are perfect for eating for the next few meals. Regardless of the reasoning behind his dedication for chicken cacciatore, I knew it was something I needed to make for him, as I did just a few Sundays back. This straightforward easy dish is perfect for dinner guests. Relatively inexpensive, easy to pull together and (my favorite) provides you with enough hands off time during cooking to make a martini and relax with your guests before getting it on the table.<br />
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<b>CHICKEN CACCIATORE</b><br />
(from Marcella Hazan)<br />
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1 3-4 lb. chicken, cut into pieces<br />
¼ cup flour<br />
4 tbs. canola oil<br />
1 small onion, thinly sliced<br />
1 red bell pepper, seeded and thinly sliced<br />
1 large carrot, peeled and sliced<br />
1 stalk celery, chopped<br />
1 bay leaf<br />
1 tsp. rosemary<br />
2 cloves garlic<br />
½ cup dry white wine<br />
1 can whole peeled San Marzano tomatoes<br />
Salt and pepper<br />
2-3 tbs. flat leaf parsley, coarsely chopped<br />
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Heat oil in a large stock pot over medium high heat. Salt and pepper chicken pieces liberally and then dust with flour, shaking the excess off. Brown chicken in batches, about 8 minutes or so per batch, until the skin is crisped but chicken is not cooked through. Remove chicken from pan and set aside.<br />
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Reduce heat to medium and add onion, carrot, celery, red pepper, herbs and garlic to pan; stir constantly to prevent garlic from scorching for about 5-6 minutes, or until onions are golden. Turn heat up to high, add wine and use a wooden spoon to scrape up browned bits from the bottom of the pot, until wine is reduced by half (about 4 minutes). Pour in the juice from tomatoes and then add tomatoes one at a time, crushing each by hand before adding to the pot.<br />
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Return chicken to pot, reduce heat to low and cook, mostly covered, for about 30 minutes until chicken is cooked through. Salt and pepper sauce to taste and scatter parsley into pot.
Pull chicken from pot with tongs, into a large, shallow bowl; pour sauce over, garnish with a bit more fresh parsley and parmesan cheese, if desired.<br />
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Serve with pasta, rice or garlic mashed potatoes.<br />
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<b>EASIEST GARLIC MASHED POTATOES</b><br />
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Approximately 2-3 lbs. russet potatoes, scrubbed clean, peeled and cut into chunks<br />
3-4 cloves garlic, peeled and left whole<br />
Kosher Salt<br />
Pepper<br />
Butter<br />
Half and half<br />
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My go-to mashed potato recipe is not so much a recipe as it is a loose framework. I use about one potato per person, depending on the size of the spuds. Scrub ‘em clean, peel and cut into large chunks. Then cover with cold water in a large stock pot and add the whole cloves of garlic. Bring the pot to boil on high. Once boiling, remove lid and let cook until potatoes are tender when pricked with a paring knife. Drain water, return potatoes and garlic to pot and add a few pats butter, two super generous pinches (I’m talking a thumb and three fingers, potatoes need salt) of kosher salt and a few cranks of black pepper.<br />
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Splash in about a scant ¼ cup of half and half and mash, with a potato masher; or, use my preferred tool and pulse with an immersion blender. If the consistency is too dry, add another pat of butter and another splash of half and half. Taste and adjust butter/ salt/ pepper. Adding whole cloves of garlic at the onset of cooking gives it a mellow, delicious flavor throughout and using your instincts will get you the consistency of potatoes you desire. I like mine almost whipped, but some people prefer them a little chunkier and drier. Who am I to tell a man how to mash his potatoes? There are some subjects you just don’t butt into.<br />
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Well it might be March but it still feels like winter in a major way. And it seems as though right around this time every year, I get a stronger-than-usual hankering for coconut. At least it certainly appears that way from <a href="http://porkydickens.blogspot.com/2013_03_01_archive.html">this post</a> from last March. Maybe it’s because I long for warmth, even if I can only get it by way of sense of smell only. Or maybe housing a bunch of coconut somehow feels to me like I’m eating warm weather. Even if the warmth has to work from the inside out.<br />
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I was aiming to make up a quick batch of granola, but the end result of this was a little short on cluster-ness and felt more like a snack mix than a granola. Hence, I changed the title real quick and no harm is done. Having made this up, then tested a batch, I did amend the recipe you see here just a little bit. If you would rather end up with something more akin to granola at the end, I would suggest adding about ½ cup of applesauce to the wet ingredients. I’ve had a lot of success using that for granola making in the past. This snack mix is super healthy, but calorie dense, so if you’re watching what you eat, portion it out (I’m talking to myself in case you can’t pick up on that. It’s not you, it’s me). If you’re not watching what you eat, spoon it on top of coconut sorbet and top with chocolate sauce. And then watch me be slightly jealous of you.<br />
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<b>COCONUT CASHEW SNACK MIX </b><br />
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1 ½ cups rolled oats<br />
1 cup cashew pieces<br />
¾ cup raw almonds, chopped<br />
½ cup pepitas<br />
¼ cup sesame seeds<br />
1 ½ tsp. cinnamon<br />
1 tsp. vanilla<br />
¼ cup coconut oil<br />
4 tbs. honey<br />
Pinch salt<br />
Flaked roasted coconut chips* or unsweetened coconut flakes<br />
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Optional add ins: golden raisins, craisins, chocolate chips<br />
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Preheat oven to 250 degrees. Combine all dry ingredients including cinnamon in a large bowl. In a small saucepan over low heat melt coconut oil to liquefy. Add honey and vanilla and stir together well to coat. Fold in coconut and sprinkle pinch of salt over. Line a cookie sheet with parchment paper or a silpat pan and scatter granola in an even layer. Bake for 1- 1 ½ hours, until toasty and golden brown, stirring lightly and rotating the pan every 15-20 minutes.<br />
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Serve over Greek yogurt with a dollop of peanut or cashew butter and a drizzle of honey; or with a splash of almond milk and some bright red berries. Tastes like a tropical breakfast even though it’s STILL minus 11 out there. Heck, at least we’re getting more daylight. One thing at a time Northerners, we’re only allowed one good thing at a time.<br />
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*if using coconut ‘chips’ that have already been roasted, toss them in after baking the rest of the granola. I did not and the coconut in mine ended up a little too toasted and gritty for my liking (the kitchen smelled like heaven though).<br />
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