Hot And Cheesy

After what seemed like a long hiatus, T and J returned to our house for dinner on Friday night. Sometimes life just happens, but on Friday everything seemed to fall into place. John walked in the side door, as T and J arrived through the front. John shook the martinis until his hands froze as I patted out the pizza and our friends perched on the stools at the kitchen counter. Ready for pizza and politics as usual.

I had come across a recipe last month that got me thinking. With the publication of Amanda Hesser's, The Essential New York Times Cook Book,  this recipe for Hot Cheese Olives was all over the press. It was extremely similar to one I had made many times in the early years of my marriage, Olive-Cheese Balls, from my 1969 edition of Betty Crocker's Cookbook. There are a few differences in the recipes, so I thought I would try the one passed on to Ms. Hesser from Southerner, Julia Reed. They are a bit more fussy to make than what I normally serve with drinks, but I had the time and gave it a go.

These tasty morsels proved to be perfect with a drink as well as addictive.  If you try this recipe, and I strongly suggest that you do, make the dough in the food processor--fast and easy.  The olives may be wrapped in the dough then parked in the fridge on a baking sheet until you are ready to pop them in the oven. Make sure the olives are very dry before wrapping. And be careful when eating as the olives remain quite hot! I saved half the dough and froze it for use during the holidays. I'll let you know how that works out.

If you love olives as much as I do you are bound to love these Fried Green Olives a staple, I hear, at some Roman bars. Delicious!

Long Weekend

Memorial Day Weekend  has long been the unofficial beginning of summer, and our weekend was the perfect juxtaposition of activity and relaxation.  The true sign of summer for me is the first time I brew a pitcher of iced tea.  Perfect.

Friday night ushered in the weekend like many before it. T and J were coming for dinner. But this time it took some convincing as it was T's birthday, and she was determined not to acknowledge it.  I had to promise not to. Right before they arrived the sky cleared so we sat outside to enjoy some bruschetta.  I cut some slices from a baguette on the diagonal, brushed them will olive oil and placed them on the grill. Hot off the grill I rubbed them with a clove of garlic and piled them high with some ripe grape tomatoes, shreds of basil and salt then anointed them with a bit of extra virgin olive oil. Perfect.

So it was pizza and politics as usual.

The only nod toward the occasion was dessert -- affogato.  A scoop of ice cream, in our case caramel macchiato flavor, doused with a bit of liqueur, here Patron XO Cafe, and drowned in a shot of espresso. T approved.  

Saturday was lovely and we spent it relaxing, reading and enjoying the symphony of birds that visit our birdbath. Between the visits to the bird bath each day by our pair of mourning doves, Fred and Ethel, the rabbits chomping on the lawn, and the deer, well eating our plants, sometimes it's hard to remember that we live only ten miles outside of New York City.

When I checked my small garden, I was thrilled to see that the arugula I had planted just a few days before had germinated.

And as usual, the mint is on its way to taking over.  I guess there are Mojitos in our immediate future.

Last weekend was spent mostly doing work in the yard. We weeded and mulched and spruced up as we planned to enjoy it all this weekend. Saturday morning was our first al fresco breakfast overlooking John's newly mulched garden path to nowhere. 

Sunday's weather was beautiful, and we continued to putter around at a very leisurely pace.  J and L called on their way home from the wine shop. Can they come over and bring some wine? Sure--you've got to love them.  So it was bruschetta again, this time with slices of ciabatta grilled, topped with some fresh ricotta, chopped tomatoes and basil. I made a salad and grilled some hot sausages as we drank a lovely zinfandel.

The very best thing about Sunday was knowing  that we had one more day of the weekend ahead of us.
Ahh.

Cooking Under Pressure

Last weekend on the east coast we were awaiting the arrival of a Nor'easter to dump buckets of snow on us; so we prudently put our dinner with friends on hold until later in the weekend. Towards the end of rush hour, with still no snow in the offing, I received a call from our friends asking me what I was cooking for dinner. By now you know that is code for, "We're coming over to eat." Without skipping a beat I answered, "Shrimp risotto."

 Actually, this was not entirely true. I was going to amuse myself by experimenting with pressure cooking risotto. Now, now, calm down. I know--this isn't right--turning that slow, rhythmic process of a time-honored tradition into fast food. Well not so. I pressure cooked a butternut squash risotto just last month. It was surprisingly good, but the timing was off, and I just wanted to fine tune it.

No time for that now. I removed the rest of the shrimp from the freezer and put them to defrost under running water. While that was going on, I heated up the pizza stone and started to pat out the pizza dough. By now you know, too, that I usually have pizza dough on hand on the weekend.  Defrosted, the shrimp were patted dry and cut into thirds. The arborio rice was poured out; the shallots minced; the garlic pressed; the white wine measured.

I poured some olive oil into a skillet and began to saute the shrimp. I added the garlic and salt and pepper and cooked until the shrimp just turned pink, then set them aside for later. I took my favorite copper sauteuse from its shelf, filmed the bottom with some olive oil and a pat of butter. In went the shallots until fragrant and translucent followed by the arborio rice which was stirred until it was coated with the olive oil and butter. Heat off and set aside.

 Risotto, made the traditional way, is really all about the technique. There is always a flavor base such as onions or shallots sauteed in butter or oil.  Then the medium-grain rice with just the right amount of starch, in this case Arborio, is coated well with butter and oil.  It is then cooked, uncovered, while gradually adding small quantities of liquid for the rice to absorb.

 I just had time to change my clothes as John came in through the garage and our friends through the front door.  As John took care if their libations, I thinly sliced two red potatoes, arranged them over the pizza dough, sprinkled them with rosemary, olive oil , salt and some grated Parmesan cheese, then slid the dough onto the screaming hot stone.  Within 10 minutes we were enjoying the pizza with our drinks.

As they sipped I heated the skillet containing the rice.  When it was hot again, I splashed in some white wine and let it reduce for about 30 seconds. Then I began the process of adding the hot broth--two ladles at first--until absorbed. Then I added one ladle at a time, stirring until it was absorbed before adding the next. The rice needs to be tender but still al dente. Just before the rice was done, approximately, 15 minutes,  I added the sauteed shrimp, some salt and pepper and stirred until heated through.  Off the heat, I stirred in a tablespoon or so of unsalted butter and some chopped parsley.  I added a tossed green salad and called it dinner. I thought the Pinot Grigio went well with the dish.

 Okay, the dinner came together quickly and was delicious (although heavy on the carbs)--so I guess I don't need to perfect that pressure cooker risotto after all.

2010 So Far

I can't say that I was unhappy to see 2009 ride off into the sunset. Gone are the days when we spent the week between Christmas  and the new year on a hot sunny beach.  In my opinion the view from a beach chair is the ultimate way to celebrate the new year.  That being said, now we get to celebrate with our friends-- it may be cold, but it is always fun.

Remnants of New Year's Eve:

John was working on New Year's Day, so a Law and Order SVU marathon while taking down the Christmas decorations was just fine with me.

By the next day, though,  we were ready for some company.  J and L were coming for dinner.

We had peppadews stuffed with garlic herb cheese:

And bar nuts:

Both perfect with a martini.

We then had roasted chicken with olives and lemons followed by a salad of chicory and romaine lettuce tossed with Parmesan and walnuts.

As we were finishing our pinot noir, our friends called from the road to say that they were coming for dessert. We cleared the dishes then added two more places. When they arrived they were toting a bottle of grappa.  All was well.

We had some creamy coffee ice cream splashed with Patron XO Cafe and topped with crunchy Holy Mole Pecans and espressos all around.

The holidays are finally just a memory, and last weekend the usual suspects showed up for politics and pizza.  The only thing was, T asked for guacamole--so I swapped the pizza for roasted pork tenderloin with a mole Poblano sauce,  Mexican rice and roasted grape tomatoes.  A Penfold's Bin 28 Shiraz complemented the spiciness of the pork beautifully.

The next night J and L came for dinner and a movie.  We had various antipasti including these salami crisps with sour cream:

Then I made one of L's favorite pizzas--thinly sliced new potatoes sprinkled with salt, rosemary, extra virgin olive oil, then topped with Parmesan:

And the wine was a smooth blend of cabernet, syrah and merlot:

The movie was good, too.  So far 2010 is shaping up just fine.

More Than Just Turkey

Although the turkey is often the centerpiece around which Thanksgiving dinner is made, there is more to Thanksgiving than the turkey. At many tables it is the side dishes that star. What side dishes make their way to the table is often a combination of tradition, ethnicity and innovation--but not too much innovation.

One of my earliest memories of Thanksgiving is being part of a group of female cousins whose job it was to place handwritten slips of paper naming each side dish in the serving dishes on the dining room table. Of course, that was a ploy to keep us from being underfoot; but we took our job seriously while jostling for prime position for our personal favorites.

When I was growing up there were basically two ethnic groups that mattered. You were either Italian or you were not. My mother was the only one of her siblings to marry an Italian, so Thanksgiving was somewhat of a mixture of Italian and American dishes. My mother always made her stuffing with sausage, garlic, parsley, raisins and pine nuts. But her sister made an American version. No matter. We loved just about everything--except the turnips.

Later on when my mother relinquished her cooking duties to me, we shared Thanksgiving dinner with my father's brother and his family. My Aunt Helen and I divided the cooking each year. There was always a large platter of antipasto, a large tray of lasagna, a succulent turkey with all of the trimmings and the desserts.

Now a days the group is smaller and blood relatives few. The antipasto and the lasagna have been eliminated, but we still celebrate with family every year--our best friends. L and I have been sharing Thanksgiving dinner for the past six years. It's a routine that is anticipated, comfortable and fun. We share the cooking and each prepares family favorites. I make L's cream of mushroom soup, roast the turkey, make the cranberry sauce, make my family's stuffing and the corn muffins. L makes the mashed potatoes rich with cream cheese and heavy cream, candied yams, her mother-in-law's carrot souffle, her family's stuffing--and the only wiggle room here--some type of green vegetable.For dessert I always bake an apple crostata, a pumpkin pie and something extra. Sometimes pumpkin cheese cake bars; sometimes cranberry upside down cake; and this year pecan bars.

This year there will be ten of us. Besides L & J and one of their daughters, each of their mothers will be here along with my mother and our son and his girlfriend. We will toast to our good fortune to have one another and enjoy our feast. Cennt'anni!

Entertaining In An Instant

My husband was home this week recovering from back surgery. Believe me, this type of surgery has changed remarkably over the years, and recovery is somewhat easy. Last Saturday afternoon J and L called to see if they could visit the patient. John, of course, said yes and made plans for later in the day.

Earlier that day I had made a mushroom spread fragrant with lemon zest, thyme leaves and Pecorino cheese to have on hand during the weekend. When J and L arrived bearing gifts and good cheer, it was easy to slice up some dry Italian sausage and top some crostini with the mushroom spread as J opened a bottle of wine.

Soon we received a phone call from T and J asking if they could come to see John. Of course they could. When they arrived they joined us in another bottle of wine and some crostini.

As late afternoon turned into evening, it became apparent that we needed to think about dinner. Fortunately, I had made a large pot of chili that was sitting in the refrigerator. I pulled it out and began to heat it up. As I heated it, I searched the fridge to see what else could round out this meal. There were tortillas to heat up and cheddar cheese to grate. There were even some cinnamon biscotti in the freezer for dessert.

There is a lot to be said for having a well-stocked pantry--but there is more to be said about having good friends that feel comfortable enough to show up and go with the flow.

This recipe for Pumpkin Turkey Chili was posted on seriouseats.com by Kristen Swensson. This is my variation. Perfect for a chilly fall day.

Pumpkin Turkey Chili
Serves 4-6

1 tablespoon vegetable oil
1 cup chopped onion
1 red or yellow pepper, chopped
1 4-oz. can chopped green chiles
1 clove garlic, minced
1 pound ground turkey
2 cups (1 14.5 oz can) diced tomatoes, roughly pureed
1 19 oz. can cannellini beans
2 cups (1 14.5 oz can) pumpkin puree
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
Salt
Ground black pepper
Cayenne pepper to taste (do not skip this)
Pinch cinnamon

Saute the onion, bell pepper, green chiles and garlic in oil until tender--about 10 minutes. Add ground turkey and brown about 10 minutes. Stir in tomatoes, beans and pumpkin. Season with chili powder, cumin, salt, pepper, cayenne and pinch of cinnamon.

Reduce heat and simmer at least 20 minutes. As with all chilis, this is even better after it sits for awhile.Thin with a little water if it becomes too thick. Top with cilantro, sour cream, or grated cheddar cheese, if desired.

A Day At Home

It was a busy weekend, so today it's nice to have a day at home to play catch up.

Friday night was typical for us with T&G here for pizza and martinis. We particularly liked the caramelized onion pizza sprinkled with thyme, Kalamata olives and dusted with grated Parmagiana.




On Saturday, after a long week of rain, the sun finally came out and L suggested we have a play date at the Storm King Arts Center. Storm King is a magnificent 500- acre sculpture park located one hour away in the Hudson River Valley of Orange County, NY.

Lest we should go hungry, she and J thoughtfully packed a picnic lunch. After parking near the picnic grove, we unpacked the picnic basket straight away. There were various salumi, an assortment of cheeses, olives, bread, grapes and a hearty Zinfandel. Perfect to sustain us on our way.

Walking through this park was a treat. Storm King houses a permanent collection of sculpture ranging from 1945 to the present. These massive and some not so massive works are set among the rolling hills, fields and woodlands of the Hudson River Valley. The placement of each sculpture takes maximum advantage of this setting and becomes an integral part of the overall effect. We amused ourselves while walking by trying to guess what the artist had named the sculptures. Believe me our imaginations were not challenged. For example, one huge sculptue of steel tubes was named something like Weathered Steel Tubes! You get it. It is impossible to see the entire park in one visit, and we look forward to our return.

Sunday, our son and his girlfiend came for dinner. We enjoyed a dinner of grilled loin lamb chops, roasted asparagus, grilled sweet potatoes and a tossed green salad with a shallot and sherry vinaigrette. For dessert we had a lemon ricotta cream topped with raspberries and blackberries. Nice day.

I Was Much Younger Then

I met a long-time friend for lunch the other day. If you have read this blog, you have figured out that all of my relationships have some connection to food. So it will come as no surprise to learn that I met J at a cooking class in 1977. Thirty-two years ago? My apologies to Bob Dylan, but I was so much younger then; I'm older than that now.

I am not particularly an out-going or friendly person, but J and I had an instant connection. We became fast friends and formed, for lack of a better name, a gourmet group. Four couples would get together about six times a year cooking our way through the cuisines of various countries or themes. Some of our dinners were great successes; and just a few--not so much.

There was the night we celebrated Greek cuisine. Each course incorporated phyllo dough as an ingredient. After that disaster, we began to coordinate our courses more carefully. We cooked, we laughed, we ate. And through the years we became accomplished cooks as well as good friends.

But as usual, life happens and families grow and change; new people come into our lives as others leave. After our gourmet group ended, J and I remained close friends. She even was a guest one evening at my present gourmet group. We don't see each other nearly as much as I would like, but at lunch the other day we did not lack for anything to talk about. And I vow to be better about keeping in touch. But if I'm not, I will think of J every time I make her white pizza recipe. Try it for your friends.

J's PIZZA BIANCA

This makes enough topping for 2 10-12" pizzas

1/4 cup olive oil
1 large shallot
4 garlic cloves
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried parsley
1/2 tsp. dried red pepper flakes
1/4 tsp. dried thyme
1/4 tsp. freshly ground black pepper
1 lb. fontina or gruyere cheese, grated

Process all ingredients except cheese in food processor until paste forms. Spread on pizza dough and sprinkle with cheese. Bake.

Note: I don't usually have dried basil or parsley on hand. Topping is fine without them.

Check out this link http://scribbit.blogspot.com/2009/06/junes-write-away-contest.html

Eating With Friends 2

"I must get out of these wet clothes and into a dry Martini." Robert Benchley


It's Friday, and it is pouring. But T & G will be here for dinner like clockwork. You see, there is a Martini calling our names, and there is pizza.

I can't say exactly when our Friday night Martinis and pizza became a ritual; but we've been enjoying both together on Friday nights for quite some time.

When my husband gets home from work, he puts the vodka in the freezer. He thoughtfully selects four glass from our large collection of unusual Martini glasses; he chills the glasses and skewers the olives.

All the while, I am patting out the pizza dough; assembling the toppings for the pies; and heating the pizza stone.

T & G arrive, J shakes the Martinis until his hand freezes, he pours and we toast to the end of another week before we sip the perfect Martini. And then we talk and talk about everything. Mostly now we talk about politics. I'm not sure if we rant because we are drinking Martinis or we drink Martinis because of what we rant about.

Then comes the pizza and we talk some more. At the end of most of these evenings T suggests we change our gathering from Friday night because we are all so tired at the end of the week. We all nod and know that next Friday night we'll be around the same table again.

Here is the perfect bite to go with your Martini whether it is made with vodka or gin.

FRIED GREEN OLIVES by Biba Caggiano

30 large Italian-style green olives
1 cup all-purpose flour spread on waxed paper
2 large eggs, lightly beaten
1 cup plain breadcrumbs mixed with 1/2 cup grated Parmigiano
spread on waxed paper
Vegetable oil for frying

Roll the olives in the flour, dip them in the eggs, then coat them with the breadcrumb mixture.
Heat one inch of oil in medium-size skillet over medium heat. When oil is hot, fry a handful of olives at a time until they are lightly golden. Remove the olives with a slotted spoon, drain on paper towels and serve warm. Serves 6


Check out this link for june's write away contest.