Herbs

Fresh herbs are available pretty much year round now, however, they are pricey. With that in mind, I never want to waste them, so whatever I have left over is chopped and stored in an airtight container in the freezer.

Rosemary

 Parsley

I even freeze basil leaves, which actually hold up pretty well. So next time you have herbs left over, take a few minutes to chop and freeze them instead of letting them rot in the vegetable bin. You'll be glad that you did as they taste so much better than dried in anything that you make. Enjoy!

Ukrainian Egg Bread

Visiting my Ukrainian great-grandmother, on her small farm, was truly one of the highlights of my youth. My older sister and I often stayed over school vacations and Nanny prepared delicious homemade food for every meal. Breakfast started with oatmeal and eggs cooked to order. She sat us at the table and pretty much waited on us hand and foot. It seemed that whatever we ordered, she was happy to make it. One morning I whispered to my sister that I was going to order coffee, which I did at the ripe age of about 8 years old, and she served it to me. I loaded it up with milk and sugar and it tasted pretty delicious to me. Later I learned that Nanny did in fact make a great cup of coffee, and her secret was adding egg shells to the grinds. 

Her egg bread is probably my most favorite food memory, and when I make it I'm transported back to my childhood. This light egg bread, with golden raisins, is just  slightly sweet and typically made at Easter time. It's delicious served warm from the oven, and it also makes scrumptious toast. Thankfully, my mother documented her recipe so I've been able to reproduce it exactly as she made it. The first time I did I shared it with my uncle, who lived with Nanny, and he confirmed it was true to the original. When I smell it cooking I close my eyes and I'm back on the farm...

Nanny's Ukrainian Egg Bread

2 1/4 cups of warm water

2 packages of  yeast (1/2 oz)

5 cups of flour

4 eggs, beaten

4 tbs melted butter

2 tbs sugar

1 tbs salt

Vegetable oil

Golden raisins

Start with a good bread bowl:

Add 2 1/4 cups of warm water to the bowl, then pour in two packages of yeast:

 

Stir until well combined and the yeast has dissolved:

Add 2 1/2 cups of the flour, mixing until you have a sour cream consistency:

 

Placing bowl in a warm spot, allow to rise to double its size. Cover with a kitchen cloth:

This is what it looks like about 1/2 way through:

This is what it looks like when it's risen to double its size:

Add beaten eggs, sugar, salt, melted butter and additional flour (2 1/2 cups) to achieve an elastic consistency. This is a sticky dough, but you should be able to form it into a ball:

Add a little more flour, if needed, and knead it just enough to form into a ball:

 

Allow it to rise again to about double its size. Place dough in an oiled pan (I use an All-Clad) and allow to rise one more time to about double its size:

 

 

Place in a 400 degree oven (375, if using convection) and bake for about 10 minutes. Then brush the top with egg wash, and return to the oven for another 25-30 minutes. It should be golden brown and sound hollow when you tap the top:

Allow to cool for about 15 minutes. Run a knife around the edge and remove from the pan. Cool on a wire rack:

Decorate and use as a centerpiece:

Enjoy!

Scalloped Potatoes

I make these about once a year, and it's usually for an annual Christmas dinner we have with close friends. My friend Maryanne is the inspiration, as she's the one who makes them when she can join us. This year I was on my own, and based on the feedback around the table I would say they were a success. You can make them ahead of time, and then finish them off 1/2 hour before serving, so it's a great recipe when you're entertaining. They're always a crowd pleaser!

Scalloped Potatoes:

1 5lb bag of organic russet potatoes

2 sweet white onion (large)

2 bags (12oz) of shredded cheddar cheese

Milk (about 1 1/2 cups)

Wondra Flour

Butter or Earth Balance

Salt and pepper

Peel, wash, and thinly slice the potatoes (about 1/8th of an inch), then place in a bowl and toss with milk to coat. This will keep them from discoloring. Peel and thinly slice onion and set aside.

I use an Emile Henry casserole dish that has a lid, which cooks beautifully. It also makes it easy to transport and reheat. Begin by placing a layer of potatoes on the bottom of the casserole. Add onions, salt and pepper, and a sprinkle of Wondra flour over each layer. It should be just a thin layer of flour. Add about 4 tbsp of milk and about a handful of grated cheese. Then add about 4-5 pats of butter or Earth Balance:

As you add a layer press it down with the palms of your hand to keep the layers evenly distributed. Keep going until you're about 1/2 inch from the top of the casserole. The milk should come about halfway up the side of the baking dish when you peek into the edge of it. You don't want the potatoes completely floating in the milk, as they'll be too watery:

Don't add any grated cheese to the top layer just yet, and be sure to pack it down with your palms. Place the cover on the casserole and bake in a 350 degree oven for about 1 1/2 hours. I use a convection oven so you'll need to add some time (about 15-20 minutes for this first part) if you're using a regular oven. If you're going to transport them remove from the oven now and do the next step when you get to your destination.  Remove the cover and sprinkle with shredded cheddar and bake for another 15-20 minutes, or until golden brown.

Enjoy!

Happy New Year!

Food Gifts: What goes around comes around

For me it started with my cranberry sauce. When I first made it I gave it to family and a circle of close friends. Several people sang its praises, so I gave it to them the following year, and the next, and the next...and for some it became a part of their holiday tradition. The bonus for me is that it keeps me connected, in a very special way, with some very nice people. Good food tends to do that. I can't think of a better way to bring people together than over a great meal, so when you can't be with someone special why not send them something they will enjoy, something that brings you a little bit closer in spirit.

Every Thanksgiving I send, or hand deliver, a jar of cranberry sauce to my hairdresser in New York City. I met her about 20 years ago and stop in for a cut from time to time. About 10 years ago I brought her a jar and she just loved it, so if I'm in NY for Thanksgiving I bring her some, if not, I pop it in the mail. Marie is originally from Haiti and has really embraced the Thanksgiving holiday. Every year I receive a lovely note telling me how much she appreciates it, and how it's become such a special part of her family celebration. She often sends me lovely hair care products in return, too, so this is where the 'what goes around comes around' bit comes into play. I also think she gives me an extra special hair cut once I am fortunate enough to sit in her chair again, but more importantly we have become friends, and that's what I cherish most.

I have two local friends (fellow foodies) who are on the list. I usually leave their jars on my front porch as we're all busy running around at the last minute. This year I came home to  find this wonderful loaf of sunflower bread from one:

And this exquisite chocolate log was delivered on Christmas Eve from the other:

Another friend in Connecticut sends her delicious homemade pumpkin bread. So as I am savoring these delicious treats, I am also feeling a very special connection to these people who've touched my life. Knowing that someone has taken the time to make something by hand has a way of doing that. Now that I think of it, many of my closest friends have come to me through our shared love of good food, so what a perfect way to honor that gift of friendship.

Baked chicken breasts, garlic broccoli and roasted cauliflower

A meal like this goes into the category of comfort food for me. It's easy to prepare, delicious to eat, and you feel good after you eat it. Boneless chicken breasts are a favorite in my house, and baking them is one of the easiest ways to prepare them. Only caveat is to season them well and not overcook them. I always use naturally raised, grain fed chicken, which you can buy at most supermarkets these days. Our local market, Stop and Shop, carries the Nature's Promise brand.

Baked Chicken Breasts:

Place the washed chicken breasts into a baking dish. Add about 1 tbsp of good olive oil, sliced sweet white onion, quartered Campari tomatoes,  handful of chopped chives, tbsp of chopped parsley, a dollop of pesto on each breast, juice of 1/2 lemon, handful of Pecorino Romano cheese, a sprinkle of panko bread crumbs, and salt and pepper.

Bake in a 350 degree oven for 20 minutes (for the last 5 minutes place under the broiler to brown). Remove from the heat and let them sit for about 10 minutes before serving.

Garlic  Broccoli:

Wash, trim, and then peel the ends of your broccoli spears.

Cut them in quarters, lengthwise. Bring water to boil in your saute pan and add the broccoli spears, steaming in covered pan for about 4-5 minutes, or until just tender. Remove from pan and plunge in ice water. Drain and pat dry.

Heat a tbsp of olive oil in a saute pan with 3 garlic cloves (sliced), salt and pepper.

Add the broccoli to the pan:

Cook over low-medium heat, turning about every 5 minutes. Cook for about 15-18 minutes to allow the garlic flavored oil to permeate the broccoli.

My roasted cauliflower recipe can be found here. You can cook this with the chicken, just turn up the oven to 375 after the chicken is done and let it cook for a bit longer.

I served the chicken, with the delicious pan juices, over Quinoa (you can find cooking instructions here).

Enjoy!

Guest Post: Michael Vincent Bushy makes Pea Soup

Michael is the son of my cousin, Peggy. He is an artist as you'll see if you follow that link, or catch him on facebook at: I Am An Artist. Yes, he's very talented, and he took me up on my offer of a guest post, so I'm thrilled to be introducing both his artistic and culinary talent to you.

(Disclaimer: Photo was pinched from Michael's facebook fan page)

We arrived back home in the Berkshires an hour before the snow hit. The house was cold, we were cold, Becca curled up on the couch and I set to work on some cold weather comfort food. Chicken soup, pot roast or beef stew would all be fine choices, but we commandeered the ham bone from Christmas dinner on our way outta town from my parents. So, pea soup it is:
Bring 8 cups of water
2 lbs. split peas and
1 ham hock to a boil, then reduce heat and simmer for 2 hours.
Scoop out all the ham you can get, and reclaim all the meat (there’ll be plenty), discard the bone and any fat left over; return the meat to the soup, along with:
1 chopped carrot
1 chopped onion
1 minced clove of garlic
4 cups chicken broth
1/2 tsp salt and
1/2 tsp pepper
Simmer for another 3 hours, stirring regularly.
It’s a thick, rib sticking kind of soup, and pairs well with some hearty Beer Bread, which I always have on hand:
Preheat the oven to 375 degrees and grease a bread pan.
Mix in a bowl:
1 cup whole wheat flour
1 cup any combination of other flours (barley, spelt, millet, oat, etc...)
1/2 cup rolled oats
3 tbsp sugar
1 tbsp wheat germ
1 tbsp flax meal
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Pour in 1 1/2 cup (or one bottle) of beer, anything but stout will do, but I prefer a darker beer, like a lager or amber ale (I’ve never tried it with Bud Light, because Bud Light is not allowed in my house).
Mix until all the dry ingredients are coated, but don’t whip it.
Pour batter (it will be runny) into the bread pan, and sprinkle with rolled oats and honey on top. Place in the oven for 40-50 minutes, until a toothpick comes out clean (try a few places, sometimes the honey sinks into the batter and makes an area seem unbaked...)
Remove the pan from oven, place on a cooling rack and let cool for at least 1/2 hour before removing bread from pan.

The snow hit 4" as we were tucking in to eat.