CUISINE DE L’AMOUR

August 2014
 
Culinary Puritanism
            The Puritans left England as pilgrims to a new wilder shore to
escape religious persecution.  Alas, alack, as frequently happens when
power is transferred from oppressor to oppressed, they instituted their
own repressive order right here.!  What do you know about that!
            They finally tired of their witch trials and pillories, and common
sense came to prevail.  Nonetheless Puritanism has left its stamp on
American culture. (Just for the record, I myself am a direct descendant
of one family member of the witches, a woman named Ann Putnam,
who left Salem years before the witch trials.  I like to add this little bit of
family history as I take great pleasure in saying that my ancestral
picture includes witches, gypsies, Indians, Druids, and Arabs)
            From these our cultural forbears we inherited a sense of guilt
for indulgence in pleasurable activities.  But just to show that life is full
of paradox, and such guilt often enhances  experience, consider what
Woody Allen said when asked if he thought sex was dirty, “Yes, if it’s
done right.” So, maybe it is not desirable to completely rid oneself of
guilt.
            However, in the interests of freeing one’s psychic energy from
petty constraints and needless worries, I might mention my theories on
the subject of eating food for any other reason than because we’re
hungry and it promises to taste good.  If you will examine your
unconscious for traces of this phenomenon, the admonitions of
grown-ups will come rushing back to you from the mists of childhood:
“Eat it, it’s good for you,”  Don’t eat too much—it’s not good for you,” “It
will stunt your growth,”
            In case you’re wondering what this has to do with living the Life
of the Senses, it has everything to do with it!  Anything that erects
obstacles to pleasure should be looked at twice.  Worrying about what
we eat, other than for the above-mentioned reasons, is generally futile.
Eat, drink, and be merry, says the Wisdom of the Ages.
February 2014
The Romance of Chocolate        

             Chocolate first appeared on the historical stage somewhere  in Central America, at least a thousand years before the dawn of Christianity.  The Aztec emperors drank a love potion containing chocolate before entering the harem, in order to enhance manly powers, and its use was restricted to the frailer male sex. Life is full of paradox, and modern research has now shown that women crave chocolate in twice the number that men do.

             Columbus took cacao beans and attendant stories to the court of Ferdinand and Isabella, who were no more impressed than was Jack’s mother with his “magic” beans  Although their instincts were on target in regards to colonization, rhe autocrats missed the mark in this important culinary milestone.  Not so their more food-minded neighbors to the north, the French, who took chocolate to their bosom and blessed posterity with chocolate mousses, profiteroles, and a host of other delights.

             In spite of Isabella’s disdain the Spanish were the first, as far as is known, to combine chocolate with sugar and milk.  Even today the typical Spanish breakfast, if we can call it that, often consists of a large cupful of thick, dark, sweet liquid chocolate into which they thrust long sticks of deep-fried dough called churros (contemplate that image, darlings)—a fact which is somewhat at odds with the myth of the so-called “Mediterranean” diet that the healthy-eating crowd is always flogging us with.

            Speaking once more of paradox, is it not interesting that, in recent years, chocolate has been shown to be a health food par excellence.  Not only is it a potent appetite suppressant, but it contains antioxidants in quantities far exceeding those of blueberries, red wine, and even green tea.  It also contains magic brain chemicals that arouse in its eaters the same kinds of feelings we feel when in the presence of a lover, in accordance with the practice of giving chocolates on Valentine’s Day.

January  2014

Secrets of Menu Planning

            Have you ever felt at a loss as to how to plan a menu?  Well, your troubles are over.  I will give you a fool-proof formula that will make everything crystal clear.

            First of all, dear dwellers on  Wilder Shores, a meal is a work of art.  All you have to do is apply the same criteria as you would to a painting or a sculpture,  a poem or a song.  This means it must have a theme, composition, contrast, and harmony.

            Let’s start with theme.  Okay, suppose you are writing a song.  Is it a love song, or a war song?  I have heard it said that those are the only two kinds, so the songwriter has it easy here.  But there are more than two kinds of meals.  Is it a Valentine’s Day Dinner? Christmas Dinner?  An ethnic meal of some kind—Indian, Thai, Mexican, etc.? a picnic at the beach?  A meal for a family or for two? 

            You see how easy that is.  Because it gives you perimeters.  That is what we artists need.  To be assigned limits within which to express ourselves.  Otherwise we suffer from sensory overload.  It’s like having to go to the Louvre and spend the entire day, giving meaning to the phrase, “too much of a good thing.”

            The next step is to select one dish.  This is where art enters in.  This is where it is up to you and the Muse.  As an artist you already have a vision, although you may not see it clearly just yet.  But there is probably a dish you are longing to prepare.  Perhaps you wish to repeat a past triumph.  Or you long to set sail in uncharted territory and try your hand at something for the first time.  All you need is that one idea. 

I            n my own case, I am a dessert person.  I frequently choose a dessert, then plan the rest of the meal around that.  For instance, pecan pie.  Well, pecan pie is so rich and filling that you are not really going to enjoy it if you serve it after dinner.  So there!  Forget the meal and just have a big piece of pecan pie.  Then a hot lovemaking session to burn some of those calories (although we’re all painfully aware that it doesn’t burn many at all).  Or, maybe you should do that first, then eat pecan pie.  I’m getting sidetracked.  But I’ll try to be serious. 

            Okay, how about lemon ice with champagne?  My favorite.  It’s so light and ethereal that you can serve it after the heaviest meal.  How many desserts can fill that bill?  So let’s  indulge ourselves with one extremely rich dish for balance.  Yin and Yang.  I know!  Gnocchi Forbidden Love. Those Italian-style dumplings with a sauce of butter, cream, and Gorgonzola cheese.  Rich and somewhat bland.  And white.  So we need an entrée that is relatively sauceless, not so rich, and with some piquancy to offset the gnocchi but nothing with lemon so as not to compete with dessert.  Tuna steaks, perhaps, with capers, veiled in the sheerest  reduced red-wine sauce would be an excellent choice.

.            Any kind of Italian bread will do—focaccia, ciabatta, etc., and a vegetable.  How about thinly sliced fresh broccoli, stir-fried in garlic and olive oil?  Perfect!  Now we have a lovely plate with red, white, and green.  One dish with garlic is nice, And the green crunchiness of the broccoli will balance the meal visually as well.  You see, now you have achieved contrast in texture, color, and flavor, and harmony, as each element complements the others.

            That may be enough.  It all depends.  I have extremely ambivalent feelings about appetizers, or, in this case, antipasto.  Frequently appetizers, instead of whetting the appetite as they are touted as doing, kill it instead. I would probably opt for a pre-prandial cocktail or two.

            Now I feel that no meal is quite as complete as it might be without alcoholic beverages.  The more, the better.  Alcohol is one of those things that makes food taste better.  Wine with dinner, of course.  Before dinner? Maybe.  For variety’s sake let’s have a cocktail.  Banana daiquiris.  Lovely.  And after dinner espresso or coffee, American-style, and brandy or liqueur.  Don’t forget Italian music in the background—Sinatra, Tony Bennett, Jerry Vale, Pavarotti—whatever you like.  Buon apetito!

December   2013

            The Christmas Holidays are a time of love and peace and lots of activity involving the life of the senses.  While this is nice, it is also a good time to resolve not to knock yourself out any more than you have to.  Everyone does, of course.  To that end of making things as easy on yourself as possible, I offer you some really easy, but definitely delicious recipes, all very sensual, of course, that are Christmasy in some way—they’re either red or green or have some other reason for being so designated.  Voila!

Pesto Dip
Salsa Dip
Greek Salad
Red and Green Salad
Rice with Gorgonzola, Pecans, and Pomegranate Seeds
Green Beans with Capers and Brown Butter  
Roast Lamb
Sacrificial (lamb Stew 
Peppermint Ice Cream
Cassatta alla Siciliana

Pesto Dip
1 jar pesto
16 oz. whipped cream cheese or Greek-style yogurt

            Mix together thoroughly, taste to see if it needs salt or pepper, and serve with bread sticks.       

Salsa Dip
1 jar hot salsa
16 0z. Greek-style yogurt

             Mix together thoroughly, taste to see if it needs salt or cayenne pepper, and serve with corn chips or tortilla chips.

Greek Salad               
One of the best salads ever.  An all-purpose, all-weather classic.
½ cup vinaigrette dressing ( such as Mrs. Miller’s French Maid’s Vinaigrette in the September post)  plus
½ tsp. each  basil, dill,  mint, and oregano, and
¼ tsp. each  salt and coarse black pepper
1 head romaine leaves, torn in pieces
1 bunch green onions, chopped
1 very large tomato, peeled and chopped
A handful Greek or Kalamata olives
1 cucumber, peeled, seeded, and chopped
4 oz. feta cheese, chunked or crumbled coarsely            

       Place salad dressing in bottom of salad bowl.  Place remaining ingredients on top.  When ready to serve, toss.   There! That is your basic Greek Salad.  Now here are some other ingredients which often appear in a Greek Salad, and you may add all or any, or none, as you please. 1 T. capers 3 anchovies, chopped chopped parsley boiled potatoes, chopped sliced  cooked beets (not pickled) sliced radishes  

Red and Green Salad
8 oz. fresh spinach leaves, torn
½ cup fresh strawberries, sliced
1/3 cup gorgonzola cheese, crumbled coarsely
1/3  cup toasted pecans
¼ cup balsamic vinegar
¼ cup olive oil
salt and coarse ground pepper to taste
1 T. poppy seeds

            Place first four ingredients in a bowl.  Mix together oil and vinegar, salt and pepper, pour on top of salad, and toss.  Sprinkle with poppy seeds.

Rice with Gorgonzola, Pecans, and Pomegranate Seeds
2 T. olive oil
2 cups cooked rice
½ cup gorgonzola cheese coarsely crumbled
1/3 cup toasted pecans, halved or chopped
¼ cup pomegranate seeds

            Combine all ingredients in a saucepan, cover, and set on very low heat for about ten minutes.  Be careful not to let it burn.  Stir once or twice if you have to.  Or heat in the microwave.

Green Beans with Capers and Brown Butter           

        I whipped this together as an afterthought once and got unbelievable reviews.

frozen green beans, cut or French-style

small French capers

brown butter (cook over low heat, stirring occasionally, until butter is nice and brown

a squeeze of fresh lemon juice

coarse black pepper to taste

             Cook the green beans, sprinkled with the capers, covered, in the microwave for as long as it takes.  Pour on brown butter, a bit of lemon juice, and pepper.  Serve.  You may not want salt as the butter and capers will probably be enough.

Roast Lamb
portion of lamb to be roasted—leg, shoulder, etc.
fresh lemon juice
garlic powder
coarse ground black pepper
rosemary
salt

            Cut away excess fat.  Rub your lamb with lemon juice, place in shallow roasting pan, then rub all over with garlic powder, pepper, and rosemary,  as much as you like.  Roast in a preheated 325 F. oven for about twenty minutes to the pound or until meat thermometer reads between 145 and 160 F., depending on whether you like it medium-rare or medium.  Salt the meat liberally about the last ten minutes of cooking time, then let it rest five minutes or so, covered, before serving.

Sacrificial Lamb Stew           
            This is reminiscent of Stroganoff, only much better.
1 lb. lamb, in large cubes
¼ t. coarse black pepper
¼ t. salt
2 T. butter
¼ cup onion, chopped
2 T. flour
½ cup beef broth
½ cup dry red wine
1 t. dill seed
¼ lb. sliced mushrooms
¼ cup sour cream

            Sprinkle lamb with salt and pepper, then brown cubes in butter along with onion.  Sprinkle with flour and cook five more minutes.  Add broth, wine, dill seed, and mushrooms and bring to a boil.  Cover, reduce heat to a simmer, and cook for thirty minutes to an hour, or until lamb is tender.  Stir in sour cream and heat through.

Peppermint Ice Cream
½ gallon vanilla ice cream
1 cup crushed (but not pulverized) candy canes
1 cup miniature marshmallows
2 T. peppermint schnapps

            Let ice cream soften just enough to work with.  Stir in candy canes, marshmallows, and schnapps—no need to mix completely; just swirl through, then re-freeze.

Cassatta alla Siciliana

            Even people who don’t like cake like this.  One male guest proclaimed it, “the best cake I’ve ever eaten.”

12 oz. ricotta cheese
4 oz. whipped cream cheese
3 T. amaretto
1/3 cup mixed diced candied fruit, finely chopped
¼ cup chopped chocolate chips
1 purchased pound cake loaf, split lengthwise into three layers
12 oz. semi-sweet chocolate chips
2 sticks butter or margarine
¼ cup strong coffee

               Mix first three ingredients together thoroughly.  Add fruits and chocolate.  Spread half of mixture on bottom layer of cake.  Top with second layer, pressing down a little, spread with rest of mixture, press third layer on top and chill.

November   2013
Mexican Turkey Soup with Garbanzo Beans
Eggnog
Jamaican  Roasted Pumpkin
Risotto with Pumpkin Louise
Potato Pancakes
Turkey Enchiladas
California Club Sandwich
Bean Salad
Spinach Salad
Cranberry Ice Cream

Turkey Soup
A boon after Thanksgiving when everyone’s had his/her fill of comfort food

 4 T. corn oil 
 1 garlic clove, crushed
 1 small onion, thinly sliced
 1/2 t. oregano
 1 pinch cloves
 2 cups chicken or turkey stock
 ½ cup chopped zucchini
 1/3 cup chopped carrots
 1/3 cup chopped green pepper
 ½ cup canned garbanzo beans
 1 cup cooked turkey, diced
 1/3 cup sour cream
 ¼ cup chopped avocado
 1 t. jalapeño pepper, chopped
 1 T. chopped scallions
 1T.chopped cilantro

Sauté the onion in the oil until soft and golden.  Add oregano, cloves, stock, zucchini, carrots, peppers, beans and turkey and simmer until vegetables are just tender.  Serve with a side dish of sour cream covered with a mixture of the avocado, peppers, scallions,  and cilantro.

 

Eggnog          

                Christmas will soon be upon us.  Now’s a good time to make some eggnog.  Getting an early start will allow time to experiment, and to get it perfect.

4 egg yolks

5 T. sugar

dash salt

2 cups milk

1 t. cornstarch (optional)

1 t.-1 T. vanilla extract

dark rum, brandy, bourbon, or Southern Comfort

nutmeg (optional—it’s traditional but I don’t like nutmeg, so I don’t use it)

          Whisk together in a saucepan the yolks, sugar, cornstarch, and salt with about one fourth of the milk.  The important thing in making custard of any kind is that you don’t let the egg-yolk-containing mixture boil, or it will curdle.  You must heat it to just under boiling, however, in order to get the egg yolks to thicken the mixture.  As you see, this can be tricky.  One way to prevent this is to add cornstarch to the mixture.  This will enable you to pass the boiling temperature without the mixture curdling.  But it will be slightly thicker.  Anyway, heat the mixture slowly,   whisking constantly, and adding the rest of the milk gradually.  Continue cooking and whisking until mixture thickens enough to coat the back of a spoon, as they say.  Remove from heat and cool.  Add vanilla.  Stir in desired liquor, starting with ½ cup.  Taste.  Now it is time to exercise your inner artist.  Adjust flavors according to your own desire,  Not sweet enough?  Add a tablespoon sugar.  Too thick?  Add milk.  Want more punch?  Add liquor and so on and so forth.  Chill thoroughly.

 Jamaican  Roasted Pumpkin

             I served this right after Halloween at an impromptu Sunday supper and  everyone loved it.  A great way to recycle all that pumpkin and kids will love it too.

pumpkin, seeded and cut up

beef suet (or lard, or Crisco
) 
salt
\
fresh ground black  pepper
cinnamon
brown sugar

          Spread the pumpkin pieces out insides up on a baking sheet.  Dot pieces with fat, sprinkle on salt, pepper, cinnamon, and lots of brown sugar.  Bake at 375 F. for 30 minutes or until tender.

Risotto  with Pumpkin Louise 

2 T. butter or olive oil

¼ cup chopped onion 1 cup arborio rice 1 cup peeled pumpkin, cut in i-inch chunks 2 cups chicken broth ¼ t. white pepper ½ t. sage

           Heat fat in a saucepan over medium-low heat, and in it cook onion and stirring, for three minutes or so, or until onions are translucent.  Add remaining ingredients, bring to a boil, give mixture a quick stir, cover, then reduce heat to low and simmer for twenty minutes.  Remove from heat, and fluff with a fork.  Serves 6-8.

Potato Pancakes2 cups leftover mashed potatoes 1 egg 1 T. flour 1/3 cup chopped onion salt and pepper to taste canned bread crumbs vegetable or peanut oil

          Mix first five ingredients and form into balls 1½–2 inches in diameter.  Roll in bread crumbs, flatten, and fry over medium heat on both sides till nicely browned.

 Turkey Enchiladas8
corn tortillas
corn oil
½ small onion, chopped
¾ cup cooked turkey, in chunks
1 can chopped green chiles
1 cup canned green enchilada sauce
1 cup grated cheddar cheese
¼  cup sour cream
sliced jalapeños

           Heat oil in a skillet until almost smoking.  Dip each tortilla, one at a time, in the hot oil for three seconds, then drain on paper towels.

         In another skillet, cook onions in a little oil until limp. Combine cooked onions in bowl with  turkey, green chilies, ½ cup enchilada sauce. ½ cup cheese.

          Place ¼ cup filling in each tortilla and roll up.  Place in one layer in a baking dish and pour remaining sauce on top.  Bake at 325 F. for 30 minutes or until bubbly on top.

          Remove from oven spread with sour cream, sprinkle with remaing cheese, and top with jalapenos.  Return to turned-off oven until cheese melts.  Serves 4.

 California Club Sandwich
For each sandwich:
1 croissant, sliced in half
“deli-sliced” turkey 
2-3 oz. 2 thin slices bacon, cooked crisp
1 slice swiss cheese
2 thin slices of a small tomato
alfalfa sprouts
mayonnaise

           Layer one croissant half with turkey, cheese bacon, and top with second half.  Wrap in foil and heat in hot oven for five minutes or less, until cheese melts.  Remove from oven and remove top half, spread with mayo, top filling with sprouts, then replace top half.  Yum yum.

 
Bean Salad   

          A Caribbean salad which I adapted to my own taste and later discovered, not at all to my dismay, that a very similar version is eaten in Sri Lanka.  The latter is distinguished  mainly by the addition of a bit of cumin

1 can each:
     black beans      dark red kidney   beans                           black-eyed peas 1 cup frozen petite white sweet corn                                                                                           1 small can chopped   green chilies 3 green onions chopped 3 T. chopped cilantro 3 T. olive oil 3 T. cider vinegar ½ t. cumin ¼ t. cayenne salt and black pepper

          Pour first four ingredients into a colander and rinse well. Mix all ingredients together and chill.

Madame Pauline’s Spinach Salad

          This is a great winter salad as it requires no spring or summer vegetables.  It’s very versatile.

fresh spinach fresh mushrooms, sliced thickly grated parmesan cheese toasted sesame seed Mrs. Miller’s Maid’s Vinaigrete (refer to September’s page)

           Put required amount of salad dressing in bottom of bowl (1-2 T. per serving).  Layer spinach with mushrooms, parmesan, and a nice amount of sesame seed until bowl is filled.  Cover and refrigerate until half an hour before serving time.  Toss with dressing.

 Cranberry Ice Cream           This is too easy!  1 cup leftover cranberry sauce ½ gallon vanilla ice cream 1 T. grated orange rind 1 T. Grand Marnier

           Mix it all together and freeze.  Or spread into graham cracker pie crust and freeze.  Don’t use high quality ice cream as it has fewer stabilizers and will melt, thereby ruining the final consistency. 

October 2013

             When the weather cools off we turn to heartier sustenance, and that which brings back memories of less complicated times..  Comfort food, they’ve taken to calling it, in recent years.  In the last fifty years our collective food consciousness as Americans has been raised, and once raised, there is no going back.  With consciousness comes responsibility, and that can weigh heavily.  Couple that with the ever-multiplying complexities of modern life and is it any wonder that we long for the food of simpler times?            

            Thus the trend in comfort food represents a yearning for lost innocence.  Weary of all the balsamic vinegar, the coulis, the “artisan” breads and what-not,  we crave the foods served forth by Mom and Grandmother and June Cleaver.  Our inner child cries out with a voice that refuses to be shushed for foods that we identify with traditional virtues of honesty and straight-forwardness.  The assumption is that fare that is gussied-up with fancy sauces and exotic ingredients is slightly immoral (our Puritan heritage, you know).I must confess, and I wouldn’t want it to be known to just anybody, that I myself have a disturbing fondness for marshmallows and Jello concoctions.  I just recently bought a book called “Marshmallow Madness.”                                         

           Now we here on the wilder shores, who cook for love, must acknowledge that those who would serve Eros must also serve Psyche.  That means us.  Here are some recipes which will fulfill your need for artistic expression while creating a bond between you and your guest (or guests).

 Recipes Clara’s Clam Dip
Love-Apple Soup
Dianna’s Burritos
I’m Easy Chili
Meatloaf Machismo
Loveboats (Stuffed Baked Potatoes)
Wilted Lettuce Salad Glazed Carrots Carmen
Father’s Mistress’ Apple Pie
Carrot Cake Jewish Princess
Clara’s Clam Dip
 
2 8-oz.  pkgs. cream cheese, softened to room temperature
2 cans minced clams, drained (reserve juice)
1 garlic clove, crushed
juice of one lemon
Worcestershire sauce
salt

           Beat cream cheese with electric mixer until smooth and fluffy. Beat in remaining ingredients, adding the Worcestershire sauce a dash at a time, and likewise a little of the clam juice, tasting frequently until you get the right combination and consistency.  Refrigerate covered.  To serve, sprinkle with paprika, if you like, and accompany with potato chips—the old-fashioned kind.

  Love-Apple Soup (Cream-of-Tomato)             This little potage is equally at home on the most elegant and the most rustic of tables.  The Aztecs called the tomato  the “love apple” and ascribed aphrodisiac powers to it.

¼ lb. lean bacon, chopped 
1 small yellow onion, finely chopped 
1 bay leaf
2 whole cloves&nb
½ t. basil
¼ t. allspice
1 T. parsley, chopped
1 large can crushed tomatoes
salt
coarse black pepper
1–1 ½ cups heavy cream

            Cook bacon crisp, crumble and set aside.  Cook onion in fat until limp.  Add herbs and spices and cook a little longer.  Add tomatoes and simmer for ten minutes.  Remove bay leaf and cloves and cast them out like a love gone sour. Put mixture through blender for 5-10 seconds, then return to saucepan. Add 1 cup cream, salt and pepper to taste, adjust seasonings, and add more cream if you like.  Heat well and serve with bacon bits on top.  Serves 3-4.

 Dianna’s Burritos & The filling for these can be made ahead and refrigerated.  Great for a lightning-fast meal that you can whip[ up at a moment’s notice.  Most Mexican food has by now crossed the culinary border from foreign fare to comfort food.

1 lb. lean ground beef;
1 small yellow onion, finely chopped;
1 pkg. burrito seasoning
1 can chopped green chiles
1 can pinto beans
Sour cream
Monterey Jack cheese, grated
El Yucateco salsa picante de chile habañero oGreen Tabasco sauce
Pickled jalapeño peppers, sliced

             Cook the beef and onions in a skillet, over low to medium heat until meat begins to brown.  Drain fat.  Add burrito seasoning, chiles, beans, and salt to taste.  To serve, place a heaping tablespoonful in the center of each burrito and roll up.  Top with a generous amount of cheese, cover with bowl or other dish and microwave until cheese is melted and begins to bubble.  Remove from oven, spread each tortilla with a tablespoonful sour cream. Sprinkle with additional grated cheese, a few tiny squirts of green sauce(very potent!) and sliced jalapeños.

 I’m Easy Chili           This  recipe is so simple, yet whenever I serve it, at least one person remarks that it is the best he/she has ever eaten.

1 lb. lean ground beef
1 large onion, chopped
1 can chopped green chiles
1 pkg. chilli seasoning
½ cayenne pepper
2 cans Mexican-style beans
1 large can crushed tomatoes
coarse black pepper
1-2 t. salt

                Cook  beef and onion in pot over low to medium heat until meat begins to brown.  Drain fat and pour into dog’s dish.  Add remaining ingredients to pot, stir, and heat through.  Adjust seasonings.  Serves 8 or more.

 Meatloaf MachismoEven people who don’t like meatloaf will like this.  1 ½ lb. lean ground beef
½ lb. lean ground pork
1 medium onion, finely chopped
1 green pepper, finely chopped
1 egg
½ cup milk
1 cup crushed soda crackers
½ t. coarse black pepper
¾ t. salt3 strips thick, lean bacon

Mix all ingredients except bacon together by hand, savoring the experience.  Shape into a fat, phallic loaf and place in baking dish.  Lay the bacon on top and bake at 350 F. until done.  Serves 6-8.

  Loveboats (Stuffed Baked Potatoes)

2 baking potatoes, rubbed with salt water and baked
2 T. butter
2 T. sour cream
¾ cup grated cheddar cheese
½ t. salt
white pepper

            Cut a slice from each potato to form a little kayak.  Hollow out each potato, leaving the boat about a fourth of an inch thick.  In a bowl mash the potato pulp with the butter,  sour cream,  ½ cup of the cheese, and salt and pepper.  Mix until smooth and adjust seasonings.  Return mixture to boats, top with remaining cheese and bake at 400 F. for about fifteen minutes, or until cheese is bubbly and begins to brown.  Sprinkle with paprika if you like.  Serves 2.

 Wilted Lettuce Salad              Best in summer, when the lettuce is fresh from the garden.  But you can fix it whenever you want.  We’re artists, aren’t we? So we may claim artistic license. 

1 head leaf lettuce, torn in pieces
2 thinly sliced radishes
2 scallions, thinly sliced, green part included
4 slices bacon
1 T. oil
3 T. cider vinegar
1 t. sugar
salt
coarse black pepper

             Place vegetables in bowl.  Fry bacon until crisp, crumble, and set aside.Add remaining ingredients to pan while fat is still hot and stir to combine.  Taste and adjust seasonings, then pour over greens, toss, and

 Glazed Carrots Carmen

1 pkg. baby carrots                                                                                                                                                 1½ cups chicken or beef broth                                                                                                                                  4 T. butter
2 T. sugar                                                                                                                                                               1/4 tsp.salt                                                                                                                                                           coarse black pepper                                                                                                                                                  2 T.  parsley, finely chopped                                                   2                                                                     

In a skillet bring all the ingredients except the parsley to a boil and continue cooking until  the carrots are just done.  Remove from pan and continue boiling liquid until reduced to a caramel-coated syrup.  Return carrots to pan and swirl to coat until heated through.  Serve sprinkled with parsley.  Serves 3-4.

Father’s Mistress’ Apple Pie  

This apple pie is at least as good as “Mom’s.”  A little saucy, and very easy (like Father’s mistress).                                                                                                                                                          2 cups thinly sliced Jonathans                                                                                                                      6 T. light brown sugar                                                                                                                                   ½ t. cinnamon                                                                                                                                                  1 pinch nutmeg                                                                                                                                               1 T. flour                                                                                                                                                           1 T. butter                                                                                                                                                         1 purchased piecrust, unrolled                                                                                                                    1 T milk                                                                                                                                                             2 T. sugar

Cook the apples in the microwave until almost limp.  Combine with brown sugar, ¼ t. cinnamon, nutmeg and flour, place mixture in a small baking dish, and dot with bits of butter.  Make slit in piecrust and lay over apples.  If you have to bunch it up a little this is okay.  Seal around the edges with thumbs and brush top with milk, sprinkle on sugar and rest of cinnamon and bake at 425 F. for twenty minutes, or until top is nicely browned.  Serve with a pitcher of heavy cream.  Serves 2-3.

 Carrot Cake Jewish Princess

This version is more elegant and less rich than the cream-cheese-frosted kind—but at least as good.

½ cup vegetable oil                                                                                                                                       1/3 cup sugar                                                                                                                                                    2 T. honey                                                                                                                                                        2 eggs, beaten                                                                                                                                                ½ cup flour                                                                                                                                                      ¼ cup wheat germ                                                                                                                                          ¾ tsp. baking powder                                                                                                                                    ¾ tsp. baking soda                                                                                                                                         ½ tsp. cinnamon                                                                                                                                             ¼ cup raisins plumped in some water in the microwave for a trice, then drained                          1/3 cup chopped pecans                                                                                                                               1 cup cooked, mashed carrots                                                                                                       Powdered sugar

Combine oil, sugar and honey.  Add eggs and mix well.  Add remaining ingredients and mix well.  Pour into greased and floured round cake pan and bake at 325 F. for thirty minutes or until done.  When cool sift a generous quantity of powdered sugar thereon.  Serves 6-8.

September 2013

We here who live on the Wilder Shores, either literally or figuratively, cook only for love. Think about it. We cook for and feed those we care for: family, friends, lovers. Cooking in itself is an act of love. But it is also an art. And in spite of scientific pronouncements about the absence of aphrodisiac properties in any food, we cooks, lovers, poets and artists have always recognized the deeper truth, which transcends mere facts, that there is indeed a mystical connection between food and love. Exploit that knowledge when planning your feasts—they should be feasts for all the senses.

RecipesVenetian Lemon ShakeA Persian’s Heaven (Lemonade)                                                                                                          Easy Moroccan Preserved LemonsSpicy Indian Lemon PickleLemon Soup with Chickpeas                                                                                                     Monkfish, Greek-styleGreek RiceLemon RiceMrs. Miller’s French Maid’s VinaigretteEasy Salad                                                                                                             Lemon Ice with Champagne

Venetian Lemon Shake

¾ cup vanilla ice cream                                                                                                                                 ½ cup lemon sorbet (sherbet, ice, gelato)                                                                                                 ¼ cup fresh lemon juice                                                                                                                                ¼ cup vodka (stored in freezer—it won’t freeze)                                                                                       2 T champagne

Here’s a tip. A chemist friend of mine told me that when mixing ice cream in recipes, use the least expensive brands, as they contain more stabilizers and will resist melting. Put everything into the blender except the champagne. Blend. Pour into two glasses and stir in champagne just before serving. Decorate with mint leaves or a lemon slice.

A Persian’s Heaven (Lemonade) “A Persian’s heaven is easily made A pair of black eyes and lemonade.” Very subtly different. Your lover will taste the difference but not be able to put a finger on it and consequently will think you have the magic touch. Shhh! Don’t divulge your secret.

1 strip of orange peel                                                                                                                                     1 strip lemon peel                                                                                                                                     lemons                                                                                                                                                            ¾ cup sugar                                                                                                                                             water                                                                                                                                                        orange flower water

In a pitcher with a strip each of lemon peel and orange peel, dissolve sugar in 1 cup warm water. Squeeze 1 cup lemon juice and add to pitcher. Let sit for 5 minutes. Add 3 cups ice-cold water. Taste, and add more water or lemon juice to taste. Pour into tall, ice-filled glasses, add a few drops of orange-flower water and a lemon slice. Before preparing either of the following two dishes, scrub the lemons with a brush ‘neath warm running water to remove the wax. I don’t know that this step is really necessary but I’m including it here just in case.

Easy Moroccan Preserved Lemons                                                                                                        12 lemons                                                                                                                                                         1 T. salt                                                                                                                                                             2 tsp. paprika                                                                                                                                              corn oil

Cut lemons into quarters. Place in saucepan and cover with an inch of water. Add  salt Bring to a boil, then reduce heat and simmer for about ten minutes Remove from heat and drain. When lemons are cool, cut away the flesh. Place the softened peel in a clean, dry jar, sprinkle with paprika, and pour corn oil over all so that they are completely covered. Cover with a tight-fitting lid and place in a sunny spot for a couple weeks, then refrigerate.

Spicy Indian Lemon Pickle

1 T. coriander seed                                                                                                                                         1 T. cumin seed                                                                                                                                               1 T. black mustard seed                                                                                                                                 1 cinnamon stick                                                                                                                                            12 large lemons, quartered                                                                                                                       1/2 cup brown sugar                                                                                                                                     ¼ cup crushed red pepper flakes                                                                                                                1 clove garlic                                                                                                                                                    1 tsp. paprika                                                                                                                                                   2 T. salt                                                                                                                                                             3 cups corn or peanut oil

Roast the coriander, cumin, and mustard seed in a dry saucepan over medium heat until it smells good. Cool, then grind up with the mortar and pestle, all the while lost in contemplation of the sensuality of this operation. Now combine the other ingredients in a clean, dry vessel with a tight-fitting lid, topping it all off with the oil; there should be about an inch of oil on top. Affix the lid, set in a sunny place for a couple of months, stirring it once a week or so. Then refrigerate.

Lemon Soup with Chickpeas A lustier version of avgolemono.

3 cups chicken broth                                                                                                                        cinnamon stick                                                                                                                                                1 cup canned chickpeas, drained and rinsed                                                                                            2 T. lemon juice                                                                                                                                               1 egg                                                                                                                                                      pinch  cayenne pepper                                                                                                                              salt to taste                                                                                                                                                      1 T.  chopped fresh mint

Bring the chicken broth with the cinnamon stick and cayenne pepper to a boil on top of the stove. Add the chickpeas and reduce the heat to a simmer. Beat the egg with a whisk and whisk in the lemon juice, then whisk the mixture into the simmering broth. Continue whisking and turn the heat off. Remove pan from heat and add salt if necessary. Serve with a sprinkling of chopped mint. Serves 2-3. From 1001 Arabian Lovebites

Monkfish, Greek Style

Monkfish has been called “the poor man’s lobster” which, because of its taste and texture, does indeed resemble lobster. However, this is a bit of a misnomer because monkfish doesn’t grow on trees either, I can assure you.

1 and 1/2 lb. monkfish, cut in large chunks
1 clove garlic, crushed
juice of 1 lemon
2 T. olive oil
¼ cup scallions, sliced
½ tsp. oregano
½ tsp. salt
¼ tsp. fresh ground black pepper
lemon wedges

Place monks in a shallow baking dish with garlic. Baptize with lemon juice, anoint with olive oil, then sprinkle with onions, herbs, salt and pepper. Bake at 400 F. for ten minutes, basting once. If not as brown as you like, put them under the broiler for a minute or so. Watch carefully! Serve with lemon wedges, reverently. Bless you, my children. Serves 2-3 (from The Wilder Shores of Cookery)

Greek Rice

1 T. olive oil
½ cup scallions, chopped 
1 cup cooked rice
1 cup raw spinach leaves
1/2 tsp. dill
1/2 tsp. oregano
1 T. fresh mint, chopped
1 T. fresh lemon juice
¼ cup frozen peas
¼ cup Feta cheese, crumbled
a pinch fresh-ground black pepper

Cook onion in oil till soft. Add herbs, pepper, spinach, peas, and rice. Cook till heated through, then add Feta cheese and lemon juice, stir, put the lid on, and let it set for a minute. Serves 2-3

Lemon Rice

4 T. butter
½ t. mustard seed
¼ cup roasted cashews, chopped
1 cup cooked long-grain white rice
¼ t. ground coriander
1 dash cayenne pepper
¼ t. salt
¼ t. turmeric
2 T. fresh lemon juice
1 T. chopped cilantro

 Sauté mustard seed in butter for half a minute. Add cashews, coriander, and cayenne pepper and cook for another minute. Stir in remaining ingredients, cover, and heat over low heat for five minutes, or until heated through. Serves 2

Mrs. Miller’s French Maid’s Vinaigrette

Once upon a time I was a practitioner of the healing arts. A former client, Mrs. Miller, gave me this recipe. Mrs. Miller had spent many years living in Paris.

1 T. fresh lemon juice
1 T. olive oil
1 T. Dijon mustard
1 clove garlic, crushed
Mix together. Now, wasn’t that easy? Why would anyone buy salad dressing?

Easy Salad
arugula, fresh from the garden
chopped scallions
a handful of cilantro, fresh from the garden, chopped

Everything depends on the freshness here. It’s good anyway, but if it’s fresh it will be so much better. Dress it with the preceding dressing.

Kathleen’s Favorite Dessert in all the World, Lemon Ice with Champagne

lemon ice (sherbet, sorbet, gelato)
dry champagne

Put scoops of lemon ice in chilled champagne glasses (the saucer kind, not the flutes) and just before serving, pour a tablespoonful or two of champagne over all. So light, so refreshing, so delicious!

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