Thoughts from my front porch

As I sit on my front porch eatin a spicy pimento cheese sandwich I reflect, what is southern food, what does it mean to cook southern food? My first thought, people, community. Southern food is hospitable, it's making sure there is always plenty in case someone happens to stop by.  It's thoughtful and simple, allowing each flavor their own space and then possibly smothering it with gravy. It's seasonal, but not so much with what is being produced from the ground, but what is in the atmosphere. The air tends to produce a mood, a stirring in the heart for what the palate desires. Sunday afternoons in the summer produce an appetite for cold fried chicken picnics with lemonade while fall evening crave chicken pot pie. We are headed into spring, but Tuesday night felt a chill in the air as tornado weather arrived at our front door, my recipe to soothe a southern heart on a stormy billowing night, you guessed it....chicken pot pie.
I had grilled some chicken breast the following evening for a simple dinner of Jerk Chicken Sandwiches with grilled asparagus, (grill chicken breast and asparagus, grab some Caribbean jerk seasoning and mix it with mayo and tada!!! for a real Caribbean feel grill some pineapple to a top the chicken with it....yummy!)
So with the leftover chicken I felt like pot pie was a must!
Start with bacon, most good southern dish seem to have this common theme.

Fry your bacon until done and set aside, with the remaining fat add flour. This will depend on the amount of fat you have left over, I usually add a tablespoon at a time until I get a pasty* mix. If you have read my post before this will seem familiar, you will be thinking at this point, "I think I am making a roux" which I would gladly interrupt your thoughts to tell you that "YES!! you are most certainly making a roux" If you did not have that thought and wish that you had, I would direct you to the early post entitle 'The Art of Roux'
Constantly stir until your roux begins to take on a shade of brown. At this point add your two carrots( chopped), a celery (chopped) and an onion(chopped). Let these cook while stirring for about 2min. Add 1/2cup to 1cup of white wine and stir, scraping the bottom of the pan...which of course as any good southern would use is cast iron. Throw is some marjoram(about a tablespoon).  At that point I add milk until I get a sauce that's not too thick and not to thin. After you have your desired consistency, add your mushrooms(I usually use a whole bag). Let this cook for a little bit over a simmer, stirring every now and again. While your mushrooms soak up the flavor. Take your pre-thawed pastry sheets and line the bottom of your butter greased casserole dish with one of the sheets. Place it in the oven pre-heated to 350. Chop your chicken(already cooked) and your bacon. Add the chicken and bacon to the sauce, I had some leftover asparagus I had and chopped that up and threw it in too(any veggies would be great added to this. I just used what I had, another great trait of southern cooking.) Add some Parmesan cheese and salt to taste. When the puff pastry is starting to rise add the filling, cover with the other pastry sheet and brush with butter! When the top layer is lightly brown and the liquid is bubblin, stick a fork in it...it's done!

*pasty: inbetween saucy and crumbly

Shrimp Noodle Goodness or Finally another post

First, let me apologize about the lapse in postings. Besides cooking and gardening, I sell houses and Spring is always my busy time! That being said...let's get to the good stuff.

This dish was a spontaneous one, I was in the mood for a saucy shrimp noodle dish:

so I started with rice cooking wine, oyster sauce, teriyaki and a little soy.(all of which you can purchase at an Asian Store, I go to the one on University across from UALR) In a large skillet I heated the cooking wine and sautéed some baby bella mushrooms(sliced) and added a package of fresh spinach(chopped). After a couple of minutes I added the oyster sauce, teriyaki and soy(I know this drives some people crazy, but just pour a little of each in, taste it and see if you need more) If you have always cooked by recipe, this is a good one to start on the path to freedom, far away from the constraints of measurement. First taste each sauce, figure out what you like about it, is is sweet? salty? then taste each together...how do they enhance each other? Cooking is like painting, some like more red in a painting, some blue....figure out what you like!

 After the mushroom/spinach sauce is perfected, add your peeled shrimp and rice noodles. The rice noodles will have instructions on the package. I always boil a pot of water, turn off the heat and throw the shrimp in. They will turn pink when they are done sitting...all that's left is peeling them.

 So after dinner that night we decided to take the kids for a walk around the neighborhood, the night was crisp with a slight warm spring breeze, so I decided some baked apples would be perfect for when we returned from our walk. I want to perfect this one, so if you have any ideas please post them in the comments! I just sliced some apples and sprinkled with cinnamon and brown sugar and let them bake in the oven.....

They were the perfect way to warm up when we got home!

The Great Debate: corn tortilla vs flour tortilla!

As I gobble down these left overs for lunch, wrapped in a slightly skillet browned tortilla, my mind races: what could I add or change to this recipe(soon to follow) to outdo the greatness that I set before my family yesterday evening.....possibly NOTHING! now I did tweak this one(as I tend to do with all recipes) so the original version might be even more outstanding!
The recipe came from: VEGANOMICON, this was my 2nd recipe to pull from this newly acquired book of vegan knowledge and 2 out of 2 ain't 2 bad(hahah). Also my fist attempt at spaghetti squash(how did I not know of it's elegant beauty and sublime taste before!!)
"Spaghetti Squash Mexicana with tropical avocado Salsa Fresca" -my mouth is watering again and this is a little frightening since I just ate the rest of the leftovers for lunch(3 tacos full).

Get your spaghetti squash and cut it width wise and scoop out the seeds. Prick with fork about 5-6times on the outside skin, place the 2 halves,  inside down in a baking pan of h2O(about an inch)  bake at 375 until skin is easily pierced with fork. (30-45min)

While your squash is cooking, mix 1cup of chopped tomatoes(I used 2 tomatoes, I don't measure often) 1 cup of chopped pineapple, mango, or papaya(I used 2 mangoes), 1 avocado cut into chunks: the 2 stores that I visited had horrible looking avocados so I opted for already made guacamole), 1/4 cup cilantro chopped, and some lime juice. Cover and refrigerate.

The next mixture calls for 1 can of black beans(my husband HATES beans, so this ingredient was left out, it would probably make this dish better)

Heat a large skillet with some veggie oil and throw in an onion diced and 2 jalapenos, seeded and chopped(I left the heat out because of the kiddos) saute until onions go translucent. then add 3 cloves minced garlic, 2 teaspoons crushed coriander seeds:

Why you should own a mortar and pestle!

Saute until aromas release and add the rest of the spics: 1.5teaspoons chile powder, 1/2 teaspoon cumin(I added a little more because I LOVE cumin), 1/4 teaspoon cinnamon, 1/2teaspoon salt, then add the wine, it calls for 1/2 cup red cooking wine, but all I had was dry sherry(improvising is a must in the kitchen!) Raise the heat and boil for about 2 min stirring often! Lower the heat then add the beans(if you are using them) and 1 can of corn, it also calls for  2 teaspoons hot sauce, but I left this out. cook until wine reduces down, about 5-7min. Scoop out your cooked squash insides and toss them in, shredding them as you put them in.

Serve it piping hot on plates with salsa fresca atop! I heated corn and flour tortillas to eat with it!! I love the corn, my husband prefers the flour....the debate continues, you try it and tell me which you prefer!

Leftovers

Sunday night I stared into the fridge trying to figure out what I would cook. It had been a long weekend of slumber parties, taking care of a week old infant over night, laying floors in a house in Hillcrest(trying to get it ready to put on the market), needless to say my creative juices were lacking. The fridge held very few ingredients...then like a giant enlightened puzzle piece the meal came together...mushrooms and broccoli from the left over stir-fry, Chinese left overs from Friday night, a half used bag a dry pasta and an open package of frozen tater tots.....my idea was captured!

I started with the Chinese leftovers(Shrimp with Lobster* sauce), it was pretty much sauce since little hands kept sneaking in the kitchen and picking out the shrimp.

                               De-stemmed the leftover mushrooms

                                                                               

Stuffed with left over sauce

Crumbled fried wontons from soup over the top and

baked at 350 for about 15min

Served with broccoli and pasta with a side of tater tots....yummy leftover dinner!

                 P.S. Dark Chocolate Almond Milk in delicious in coffee!

*shellfish is allowed during Lent

Quinoa or So I Married an Orthodox

Unlike Mike Myers in 'So I married an Ax Murder' I knew Scott was Orthodox and entered with eyes wide open. What does this have to do with cooking you might ask? In Orthodox tradition they fast(no meat, dairy, olive oil, wine) often. One of the main fast is right around the corner, Lent. It started last Sunday with ixnay on the carne, this week will be my farewell to dairy until Easter. So the question....what will I eat for the next 40 or so days??? Vegan.
I went in search of a vegan cookbook that felt substantial, I needed meat without...well... meat. I found one that has been a delight so far,  
 "VEGANOMICON"

                (If you have seen the Evil Dead this title will make you laugh).

I made Pineapple-Cashew-Quinoa Stir-Fry last night tweaking the recipe just a little:

Quinoa: Before last Saturday at a potluck I didn't know this existed, it was introduced to me in a fabulous dish made by my even more fabulous neighbor (hoping she will read this and the flattery will get her to post her recipe)!
If you are not tech savvy and just think I posted 'Quinoa' in color because it looked pretty, you can click 'Quinoa' to learn more  ;)  (that was a wink)

1cup of Quinoa
1cup pineapple juice
1cup cold water
1/4 teaspoon soy sauce

Put all this in a pot, cover, and turn up the heat. After it boils stir it a few times and then cover and let it simmer until all liquid is absorbed and it looks fluffy( about 12-14min)
I doubled this part of the recipe, I fed 5people(with 2nd helpings) and had some leftovers(that I'll have for lunch today).

I made the Quinoa at about 1pm and stuck it in the refrigerator to cool(a necessary part of making any kind of stir-fry) next time I will probably make it the night before.

The rest of the recipe takes about 15min or so. I chopped all the ingredients listed below and had them ready to toss in!

Stir-Fry:
4 oz cashews raw and unsalted(I used a couple of handfuls of sliced almonds)
3 TBspoons peanut oil(I used sesame oil)
2 scallions, sliced thinly
2 cloves garlic(I left this out)
1 red hot chile, sliced into very thin rounds(I left this out)
1/2 inch piece of ginger, peeled and minced
1 red bell pepper, seeded and diced
1 cup frozen green peas or cooked edamame(I opted for the latter)
1/2 cup fresh basil leaves, sliced thin
2 TBspoons chopped mint
10 oz pineapples(I used 20oz)

sauce: again, I doubled this part
3 TBspoons soy sauce
3 TBspoons veggie stock
1 TBspoon mirin(have no idea what this is or where to find it, so I left it out)

Start with a large skillet or wok and toast your nuts dry(4-5min), set those aside and heat up your oil, scallions, and garlic. add your chile pepper, ginger(I used ginger paste, but would always recommend the fresh stuff!!) It says after about 2min add the bell peppers and peas, but I never watch a clock while I'm cooking, you have to watch the food. I always smell too, when the ginger releases it's aromas and the pepper starts giving off some heat, you know you are good to go! The next step says to stir-fry until edamame turns bright green and bell peppers start to soften, I like my veggies a little crunchy so I didn't cook for that long before adding the basil & mint(once the aromas open up and release your good!) add the pineapple and quinoa. I didn't stir the quinoa in at first, I let it sit on top of the other stuff until I could see steam rise through and then I added the sauce. I stirred everything together and kept stirring until the quinoa was hot and a little browned. I added the almonds and then served! The kiddos picked out the edamame and asked for extra soy sauce....but otherwise it was a winner!

                                                            The Art of Roux

 

 

 

The roux process begins like an daunting glance at mountain to be climbed. With flour, fat, patience, and good cast iron, the pay-off is great.

 

The first sizzle of the fat* melting in the heated skillet is the choice to partake in this beautiful stand-off, will patience rule the day or will one succumb to the ache of time?

Once the fat is melted, an equal part of flour is slowly stirred in. This is where the test begins

 

Patience, an art form we have lost. We live in a world of instants!

To create a roux the artist must stand still,

must lose their thoughts to a world of repetitive movement.

hand and arm interlocked in a circular dance.

 

The stirring, constant, is less gratifying then the delicious outpour of the benefits received.

The stare down, wishing the flour to turn faster to its desired color, brown, paper bag brown** 

The switching of tired arms.

this is the basis,

the first step.

the path to enlightenment to so many wonderful French and Cajun dishes.

a path that so few happen upon.

it is deliberate.

 

 

*prefferd fat: butter or bacon, but any edible fat can be used

** each recipe has a different desired color, in this case the recipe was for Oyster Pie

 

                                 A must learned skill for any child prodigy in the kitchen