Please join me for appetizers

I'm going to participate in a theme that I see in lots of blogs lately--apologizing for leaving you high and dry, and falling away from posting regularly. I think it's the hazard of real people with real jobs, also trying to honor the need to stay in touch with the world and share in this forum. It's not that I haven't cooked--it's just that I haven't been willing to add the stress to my life which ensues when I spend an extsra hour a day blogging about it. So, sorry. There. I've said it. Wanna see some food now?

We had our annual family picnic last weekend. I like to do several appetizers for my guests to nibble on before the main meal. Since this is an appetizer kind of time-of-year, I thought you might be interested in some of the hits.

The biggest hit? Same as it always is--good old-fashioned chip and onion dip (yes, the kind from the package of onion soup mix). It seems like even the most sophisticated palates keep going back to that bowl. Crazy, huh? Forgive me, but I'm not posting the recipe. It's a family secret, you know.

I also made a change-up of an old familiar recipe--Chex mix--from the December/January issue of Cook's Country magazine. This one, called Fisherman's Friend Party Mix, packed a not-so-subtle wallop of heat from Frank's Red Hot Sauce and Old Bay Seasoning. It was good, but we like spicy. The magazine also had a couple of other versions--BBQ Party Mix and Asian Firecracker Party Mix--but I haven't tried those.

One of my favorites were Cheddar Cheese Rounds, from the same magazine. These also had a back burn which cut through the richness of ground pecans, extra sharp cheddar cheese, and creamy sweet butter. They are flakey and crumbly. One hint, though: Label them. Everyone thought they were some kind of weird cookie, and didn't try them without prompting. Live and learn.

Normally, I cringe at the thought of Hot Spinach and Artichoke Dip. Too often, it's a gloppy, greasy, mayonnaise-tasting mess. Same magazine again--great recipe. The rich artichokes and spinach nicely balance a Parmesan cream sauce. Diagonally sliced mini-baguettes made the perfect dipper.

There was definitely a hot and spicy theme going on with the Honey-Chipotle Glazed Pecans as another appetizer offering. These go together in a snap. First, they take a bath in honey warmed with ground chipotle powder and cinnamon. They bake for about 10 minutes before showering in a mixture of sugar and salt. After a litlte drying time, they are ready to eat.

I'll come back later with some of the vegetarian/vegan foods we've been eating, as well as the results of our upcoming four-generation baking day. In the meantime, I hope you are able to live in the joy of the holiday spirit and focus on what matters. A blessed holiday to all of you.

Channeling Del Mar

It's hard to believe, but just two very, very short weeks ago, we had just returned from our trip to Del Mar, California. I planned to blog about that, but the night before we returned home, we got the phone call that led us to the difficult decision to put our lab to sleep. It sort of wiped out the good memories of the trip.

In fact, while the whole family was trying to reach us, we were having a fabulous dinner--the best of our trip--at Sammy's Pizza. The Husband had a hankering for a pie, and we decided to check it out. We did get our pizza, but started with some selections off the tapas menu: hummus with grilled flat bread, and a wonderful chicken satay. When we got back to our room, where we had uncharacteristically left our cell phones, the sheer number of missed calls alerted me that something was seriously wrong.

Now that we've had some time, and another trip in between, I decided to recreate that meal--minus the pizza. Continuing to cook out of Weight Watcher's Take Out Tonight, and having some leftover chicken breast to use up, I made the Coconut Curry Pork Satay--but with chicken. I have no idea where the "curry" in the title comes from. I've checked the recipe twice--thrice even--and there is no curry in there. Whatever...just a disclaimer! I also made hummus from scratch for the first time. Why, oh why, haven't I done that before? I will fearlessly take on a 25-step dessert, but I've avoided making my own hummus for years. Never again.

Although it was 110 degrees outside, instead of the 65 degrees we enjoyed during our first dinner, this meal transported us back. Somehow, it was all perfect, and had an emotional impact far beyond the food. The plating just worked, and the Husband and I piled on to the couch with the food between us, and my favorite leaf-shaped appetizer plates in hand, complemented by the delicately printed green and black Ikea napkins I just picked up. I don't know what could have made it better.

The chicken satay carried just a hint of the sesame oil in which it marinated before grilling, and the sauce had a nice blend of salty and sweet, with just enough peanut taste to know it was there. The creamy hummus tasted great on its own, but the drizzle of olive oil over the top added an extra dimension, the paprika added a slightly smokey note, and the parsley brightened it all up. The flatbread, heated on the grill and brushed with olive oil, was rich and luxurious when used to scoop up the hummus. As a bonus, this went together very quickly, making it an easy repeater for any weeknight. Actually, with a little bit of prep the night before, this could be put together in the time it takes to heat the grill.

Back in the Kitchen--Where Every Mother Belongs

Wow! I feel like I've been out of the kitchen for months (probably because I have.) The broken foot really slowed me down, as any extra standing just made things worse. I am now two weeks into physical therapy (Jeff Fahrenbruck--you rock!) and five days out of "the boot," so things are looking up. This next week will be very, very busy as we wrap up the school year, but I plan to get back in the kitchen in a meaningful way right after that.



My biggest foray into the kitchen was for Mother's Day. My contribution was the veggie tray. While this isn't a dish that showcases my cooking talents, it is pretty, and I found a couple of dips in The Big Book of Appetizers that were standouts, and certainly had a little more sophistication than the ubiquitous ranch dressing. They were also very well received, and I can see more applications for them than just a crudite accent. The dip in the bell pepper (foreground) is a Blue Cheese and Toasted Walnut Spread. The blue cheese taste was there, but pretty mild. Even those who aren't blue cheese fans (or walnut fans) seemed to enjoy this. I used the recommended Saga blue cheese, but a stronger flavored cheese could be used for a more pronounced blue cheese flavor. I'd actually like to try tossing this in a fondue pot and using it as a dipper for sliced apples and pears.

The other dip was a Yogurt and Green Onion blend from the same cookbook. This dip had a wonderful, fresh from the garden taste which could easily be modified by changing the herbs used. This would also make a fabulous baked potato topping.

Of course, the real reason to gather is family, and here are my two granddaughters, who top the list of my favorite family members:

Honey-Chipotle Pecans

(Courtesy of one of the great cooks on the CLBB)

2 tablespoons honey
1 1/2 teaspoons dried chipotle powder (or to taste)
3/4 teaspoon ground cinnamon (1 used 1 teaspoon)
2 cups pecan halves
2 tablespoons sugar
3/4 teaspoon salt

Preheat oven to 350 degrees. In a small skillet or small saucepan, heat honey with chipotle powder and cinnamon over low heat, then add the nuts and stir to coat evenly.

Line a baking sheet with parchment paper, then spread nuts evenly in a single layer on the sheet. Bake in preheated oven until nuts are fragrant (about 10 minutes or so, no more than 15). Allow to cool slightly for about 60 seconds.

In a large bowl, combine sugar and salt. Add the warm pecans, and toss to coat. Spread out on waxed paper and let dry completely. Can be stored in an airtight container.

I talked about this recipe here.

Fisherman's Friend Party Mix

Copyright: Cook's Country, December/January 2008

5 cups Corn Chex Cereal

2 cups oyster crackers

1 cup Pepperidge Farm Cheddar Goldfish

1 cup Pepperidge Farm Pretzel Goldfish

1 cup Melba toast rounds

6 tablespoons unsalted butter, melted

2 tablespoons Frank's Red Hot sauce

1 tablespoon lemon juice

1 tablespoon Old Bay seasoning

1. Adjust oven rack to middle position and heat oven to 250 degrees. Combine cereal, oyster crackers, Goldfish, and Melba toast in large bowl. Whisk butter, hot sauce, and lemon juice in small bowl, then drizzle over cereal mixture. Sprinkle evenly with Old Bay and toss until well combined.

2. Spread mixture over rimmed baking sheet and bake, stirring every 15 minutes, until golden and crisp, about 45 minutes. Cool to room temperature. Serve.

I talked about this recipe here.

Cheddar Cheese Rounds

Copyright: Cook's Country, December/January 2008

1/4 cup pecans

1 1/4 cups all purpose flour

1 tablespoon cornstarch

2 cups shredded sharp cheddar cheese

1 stick unsalted butter, cut into pieces and softened

1/4 teaspoon cayenne pepper (can be omitted)

1/2 teaspoon salt

1. Process pecans, flour, and cornstarch in food processor until finely ground. Add remaining ingredients and pulse until dough forms. Turn dough out onto lightly floured surface and roll into two 8-inch logs. Wrap tightly with plastic wrap and refrigerate until firm, at least 1 hour or up to 3 days. (At this point, the logs can be wrapped in plastic, then foil, and frozen for up to 1 month. Defrost in refrigerator before proceeding.)

2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Line 2baking sheets with parchment paper. Slice logs into 1/4-inch rounds and place 3/4 inch apart on prepared baking sheets. Bake until golden, about 15 minutes, switching and rotating baking sheets halfway thorugh baking. Let cool 3 minutes on sheets, then transfer to wire rack and cool completely. Serve. (Rounds can be kept in airtight container at room temperature for up to 3 days.)

I talked about this recipe here.

Hot Spinach and Artichoke Dip

4 tablespoons unsalted butter

1 onion, chopped fine

2 9-ounce boxes frozen artichoke hearts, thawed, squeezed dry, and chopped

2 garlic cloves, minced

1/4 cup all-purpose

2 cups half-and-half

1 1/2 cups grated Parmesan cheese

1 tablespoon lemon juice

1 tablespoon hot sauce

1 teaspoon salt

1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry

1. Adjust oven rack to middle position and heat oven rack to 450 degrees. Melt 2 tablespoons butter in large saucepan over medium-high heat. Cook onoin until softened, about 5 minutes. Add artichokes and cook until lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer artichoke mixture to plate and reserve.

2. Melt remaining ubtte rin empty pan. Stir in flour and cook until just golden, about 1 minute. Slowly stir in half-and-half, 1 1/4 cups Parmesan, lemon juice, hot sauce, and salt. Reduce heat to medium-low and simmer until thickened, about 3 minutes. Off heat, stir in spinach and reserved artichoke mixture.

3. Transfer to 1-quart souffle or baking dish and sprinkle with remaining cheese. Bake until golden brown and bubbling, about 15 minute.s Cook 5 minutes. Serve.

To make ahead: Prepare through step 3 and refrigerate in an airtight container for up to 24 hours. To heat, let dip sit at room temperature for 1 hour, then sprinkle with cheese and bake, covered with foil, in a 450-degree oven for 10 minutes. Remove foil and bake until golden brown and heated through, about 15 minutes longer.

I talked about this recipe here.

Hummus with Grilled Flat Bread

Copyright, Mark Bittman, 1998: How to Cook Everything

2 cups drained well-cooked or canned chickpeas

1/2 cup tahini (sesame paste)

1/4 cup sesame oil or olive oil

1 small clove garlic, peeled, or to taste

Salt and freshly ground black pepper to taste

1 tablespoon ground cumin, or to taste, plus a sprinkling for garnish

Juice of 1 lemon, plus more as needed

About 1/3 cup water, or as needed

1 teaspoon olive oil, approximately

1. Place everything except water and 1 teaspoon olive oil in the container of a food processor and begin to process; add water as needed to make a smooth puree.

2. Taste and add more garlic, salt, lemon juice, or cumin as needed. Serve, drizzled with a little olive oil and sprinkled with a bit of cumin. Serve with vegetables, crackers, or pita

(My notes: Not big fans of cumin. Used about 1/2 tablespoon in recipe and sprinkled with paprika and freshly minced parsley.

To make grilled flatbread: Brush both sides of naan, thick pitas, or other flatbread with olive oil. Grill in a grill pan or outdoor grill for just a minute or two on each side, until bread has grill marks and is hot. Remove from heat, and brush again with olive oil. Sprinkle with paprika and parsley.

Coconut Curry Pork Satay

Copyright 2002: Weight Watchers' Take Out Tonight

1/2 cup light coconut milk
2 tablespoons packed light brown sugar
1 tablespoon reduced-sodium soy sauce
1 tablespoon ketchup
1 tablespoon reduced-fat peanut butter
1 teaspoon Thai fish sauce (nam pla)
1/2 teaspoon crushed red pepper
2 tablespoons chopped fresh cilantro
1 pound boneless pork tenderloin, trimmed of all visible fat, cut diagonally into 1/4-inch-thick slices
1 teaspoon Asian (dark) sesame oil
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
8 green leaf lettuce leaves

1. Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.

2. To make the dipping sauce, bring the coconut milk, brown sugar, soy sauce, ketchup, peanut butter, fish sauce, and crushed red pepper to a boil in a medium saucepan. Cook, stirring occasionally, over medium-high heat until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from the heat; stir in the cilantro. Cover and keep warm.

3. Combine the pork, sesame oil, garlic, salt, and pepper in a medium bowl; toss to coat.

4. Thread the pork onto each of 12 (6-inch) metal or bamboo skewers. Grill or broil the pork 5 inches from the heat until cooked through, about 2 minutes on each side. Transfer the skewers to a lettuce-lined platter; brush with some of the sauce. Serve the remaining sauce on the side.

(Notes: Chicken or beef can be substituted for the pork. Also, I know this is coconut curry satay, but there is no curry powder listed in the recipe. Honest.)