The Food We Eat

Bok Choy and Tofu in Oyster Sauce

 

  

I opened my CSA box (actually a bag) this week and was delighted to see bok choy in there. I am lucky because I love greens. I haven't met one I don't like yet.

But I know there are many (hopefully not that many) of you out there who don't like greens, especially the dark leafy ones with some serious character. If you are in that camp, fear not. Bok Choy is your friend. It is fresh and crunchy, and almost sweet. If you can handle iceberg lettuce and green cabbage, you will love this green. If you can't handle *anything* green and leafy, I hear there are shrinks out there for that kind of stuff :-)

Bok Choy goes by many other names - Pak Choi, Bak Choi, Chinese Cabbage, etc. If you are not familiar with this vegetable, you can learn more about it here. As I mentioned already, it is very mild in flavor so plays along well with other ingredients. As part of a chinese-themed menu, I think it pairs very well with oyster sauce. And it is quite delicate, so stir-frying is the way to go. You can braise it too, but we're talking a pretty short braise here (15 minute-ish). So if I can tempt you to an uber-quick, healthy, protein and vitamin packed dinner, folks here is your answer. Did I mention quick? And oh-so homey and comforting. My boys always gobble this one up. From our family to yours..

 

 

Bok Choy and Tofu in Oyster Sauce

Serves 4

Ingredients

5 - 6 bok choy

4 cloves garlic, minced

1 tbsp fresh ginger, finely minced

 1/2 tsp red chili flakes, optional

1 cup sugar snap peas, tough strings removed

 1 package (14 oz) extra firm (or firm) tofu, cut into 1/2 inch chunks

2 tbsp peanut oil

Sauce

1 1/2 tbsp oyster sauce

1/8 cup soy sauce

1/2 cup water (or chicken or vegetable broth)

1 tsp cornstarch

Method:

1. Mix all the sauce ingredients till well incorporated. Set aside.

2.Seperate the leaves from the stalks on the bok choy. Coarsely chop the leaves, wash well, drain completely, and set aside. A salad spinner works well to get rid of excess water. Slice the stalks crosswise into bite-sized pieces. Rinse well, drain completely, and set aside.

3. Heat peanut oil in a large wok. Add the garlic, ginger, and red chili flakes, if using. Add the bok choy stalks and peas. Stir fry approx. 5 minutes. Now add the leaves, stir fry 1 minute.

4. Add the tofu. Pour the sauce on top, mix gently but thoroughly to incorporate and cook another minute or two till the sauce thickens. 

5. Serve along with steamed rice.

Thin, Crispy Chocolate Chip cookies

 

Ok, I know this post will cause some issues - controversy, hurt chocolate-feelings, feelings of betrayal, all those negative emotions. But, can't well all just get along? I can see what you're saying. Chocolate chip cookies are meant to be thick and chewy and wholesome and big! Sure, and I love those buttery, chewy, wholesome cookies too, but just trust me. These are a whole different animal, and oh-so-good. They have just the right balance of crunch, richness, and that praline-like look. They come out of the oven really thin, so don't be alarmed. Intended effect.

So, break out of your comfort zone and give these a try. If these don't disappear off the plate (or cooling rack in our house), then you call yell at me all you want! If you like them, you have to say so in a comment.

These will keep in an airtight container for up to a week, but are you kidding me? Unless you have an incredible, almost impossible amount of self-control, you won't have to worry about stale-age (I can't think of a correct word here).

Thin and crispy chocolate chip cookies

(From Cooks Illustrated)

Makes 4 dozen 2-inch cookies, I made larger ones, so got less

1 1/2 cups all-purpose flour

1/4 tsp table salt

3/4 tsp baking soda

8 tbsp unsalted butter (1 stick), melted and cooled

1/2 cup granulated sugar

1/3 cup packed light brown sugar

3 tbsp light corn syrup

1 large egg yolk

2 tbsp milk

1 tbsp vanilla extract

3/4 cup ( 4 1/2 oz) semisweet chocolate chips (I used the mini ones and they were perfect)

Method:

1. Adjust oven rack to middle position. Preheat oven to 375F. Line 2 baking sheets with parchment paper. Set aside.

2. Sift flour, salt, and baking soda in a bowl. Set aside.

3. Using the bowl of your stand mixer, beat melted butter, sugars, and corn syrup at low speed using the paddle attachment, until blended (about 1 minute). Add yolk, milk, and vanilla. Mix until fully  incorporated and smooth, about 1 minute. Using rubber spatula, scrape bottom and sides of bowl. With the mixer running on low speed, add the flour mixture. Mix until just combined. Add chocolate chips and mix on low speed, about 5 seconds.

4. Scoop approx. 1 tbsp of dough onto parchment paper-lined baking sheets, leaving 2 inches between each ball (I tend to have a generous 1 tbsp hand, and that is fine. You'll just get less cookies). Bake 1 sheet at a time, until cookies are deep golden brown and flat, about 10 - 12 minutes.

5. Cool cookies on the baking sheet for 3 minutes. Using a wide spatula, transfer to wire rack and let sit until crisped and cooled. Be sure to appoint a trustworthy member of your family to guard the cooling cookies :-)

Baked Eggs (oeufs en cocotte)

 

 

This is a perfect breakfast/brunch dish for one or many.  It presents well, is extremely nutritious, filling, and can be made on demand quickly. It is very simple to make, yet is a nice change from scrambled eggs or omelets. But then, it is a French dish after all. I am always amazed by how perfectly prepared French dishes are. Some are fussy, some are bistro-style, some are pretentious, but the one thing they all seem to have in common is 'flawless execution'. They are so well-thought out. I might sound like a francophile, but really I am not.  I've never even been to France yet (that really needs to change). Seriously, I am not that much in awe of France, but I really like the technique behind the food. Ah! I just hit the nail on the head! That is what I admire most about french food. They have impeccable technique. No wonder most of the classically trained chefs learned French cuisine. Thanks dear friends for letting me think write aloud on your time and clarify my thoughts. What! you thought I blog for your benefit? :-)

Well, here below is my interpretation of baked eggs. You can adapt this recipe in many ways. You could add some ham, sausage, fresh herbs, minced garlic, chopped tomatoes, use different cheeses, etc. I chose this particular combination because

(a) less is more

(b) I was in a 'vegetarian' mood

(c) I like herbes de provence

(d) I *heart* basil

(e) I *heart* parmesan (the real reggiano stuff)

If you guessed all of the above I *heart* you and you are welcome for brunch anytime. If you guessed wrong, we just need to spend more time together.

Ok, back to the eggs. You can use whatever ramekins you have on hand, but I like the shallow ones here. They show off the dish better, have more surface area for cheese, and the wide surface allows the whites to set-up while the yolks stay runny. That said, broilers and eggs can be fickle, and sometimes, the eggs can set up too quick. But fear not. Just pretend that was the way you intended it to be and your guests will lick their bowls clean anyway :-)

Now, here is the most important thing. This dish will only be as good as the eggs you choose, so please find yourself the freshest, organic, free-range eggs you can lay your hands on. It is well worth it! And once you find these eggs, just go ahead and use these eggs exclusively. I swear, there is no going back. You don't need to be a nutritionist. C'mon, all you need to do is look at the lovely deep orange of the yolk and you know what you're eating must be good for you. Not like that pasty pale yellow yolk supermarket eggs sport.

The recipe below is for one serving (2 eggs). If you are making this for many, just multiply the ingredients. Nothing is precise here, so feel free to play around.

Baked Eggs

Single serving

2 eggs

A small knob of butter (~1 tsp)

1 tbsp cream or half-n-half

1/2 tsp herbes de provence

1 tbsp freshly grated parmagiano-reggiano

sea salt

pepper

1 - 2 leaves fresh basil, chopped (chiffonade is great)

Method:

1. Set your oven rack 6 inches from the broiler element. Preheat broiler for 5 minutes.

2. Add cream and butter to ramekin. Set under broiler approx. 3 minutes till cream is hot and bubbly.

3. Take ramekin out of oven (careful). Set on counter. Gently crack the eggs into the ramekin. Sprinkle herbs and parmersan cheese on top. Give a generous turn of salt and pepper. Transfer ramekin back into oven. Cook 5-6 minutes or just until the egg whites are almost set. Oven temperatures vary greatly, so you will need to keep a close eye and calibrate to your oven. The eggs will continue to cook a bit when they come out of the oven, so plan accordingly.

4. Take eggs out of oven. Top with basil and let cool for a minute or two. Serve with buttered toast. Tip: If you cut into the eggs and find that they are too runny, zap them in the microwave for 20 seconds so they firm up a bit. Enjoy!

Chicken Curry (i)

 

Cold day. The kind of day when you just want something like chicken soup with all the soul-warming goodness, but with that little extra something called a kick of spice. A-ha! Chicken curry it is. A little extra spice and  nothing clears out a stuffy nose better.

Now there is a reason why the post is so ambiguously named Chicken curry (i). That is a ridiculous description you say. But I'm not sure what else to call it. There are so many versions of chicken curry, I have to differentiate them somehow. There are curries that use different cuts of chicken, different spices, different cooking methods, yikes! Look for Curry (ii), (iii), etc in forthcoming months. Maybe you all can vote someday on your favorite one.

The one I describe below is one of my favorite recipes. I'm not quite sure how I narrowed it down to this exact recipe, but it is a keeper. It has just the right combination of heat and warm spice, and is quite a no-fuss recipe. You could simmer it for a few hours on the stove-top, or if you've been listening to me, by now you're the proud owner of a state-of-the-art Kuhn Rikon pressure cooker. I'm telling you, you've all got to get yourself one of these things. They are fantastic. If you're thinking of eating more whole foods - dried beans, whole grains, etc you will be so happy when your lay your hands on a pressure cooker. This chicken curry took me all of 20 minutes in a pressure cooker - how awesome is that? The meat is so tender, it almost falls off the bone. Sold?

Oh! I know what you're thinking. Yes, there are recipes out there that use chicken breasts, and yes the curry does cook really fast, and sure, I have made curry using breast meat myself. But dear friends, this is a whole another beast. What we have here is a classic homestyle chicken curry that uses a whole chicken cut-up into 8 serving pieces. I have become very partial to using whole chickens. I've even mastered the art of swift and skilful chicken hackery butchery. It takes a little bit more time that buying pre-cut chicken parts at the grocery store, but I have found that most local farms that sell organic free-range (true free-range) chickens ony sell whole chickens. That is certainly true of my meat purveyor. And here is what I have found. True free range chickens really hold up well to long cooking. Probably has to do with all that nice lean muscle on these guys that happily foraged and roamed. That said, if you want to make do with pre-cut parts, you could. Just take the skin and excess fat off. Whatever you do, please do not use all breast meat. A velvety chicken curry does breast meat not make. And the bones really do add a certain depth of flavor that just makes this curry divine.

       

Chicken Curry (i)

Serves 4 - 6

1 whole chicken, skinned, cut into 8 parts

2 onions

6 cloves garlic

1 inch piece ginger

2 tbsp vegetable oil

2 cinnamon sticks

2 black cardamom pods

6 cloves

1 tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp red chili powder

3 small tomatoes, chopped

1 tbsp kosher salt

1 tsp sugar

10 sprigs cilantro, stems and leaves, chopped

2 tbsp coconut powder (optional)

Method:

1. In  mini food processor, pulse together onions, garlic, and ginger into a coarse paste. Heat oil in a heavy-bottomed pan and add the whole spices - cinnamon, cloves, and cardamom. Saute a minute or so. Add onion paste. Saute on med-low heat, stirring frequently, till the onions are a light brown. Be patient - this step is key to the curry and will take about 15 minutes. If the onions don't cook through they impart an unpleasant bitter taste to the gravy.

2. Add the turmeric, cumin, chili, and coriander powders. Saute a few minutes till fragrant. Add tomatoes, salt and sugar. Cook another 10 minutes till tomatoes are well incorporated into the onion mixture. Add chopped cilantro (stems and leaves) and coconut powder, if using.

3. Add chicken pieces. Stir well to coat with spice mixture completely. Saute a few minutes on med heat till chicken changes color. Add just enough water to cover the chicken pieces. I would err on the side of caution because you don't want the gravy to get too watery.

4. If using a pressure cooker, cook on high (15 psi) for 15 - 20 minutes. If using a pan, cook covered, approximately 1 1/2 hours, stirring every 20 minutes or so. If the gravy is too thick, thin out with water or chicken broth to desired thickness. If gravy is too thin, cook on med high uncovered till excess water evaporates.

5. Serve over basmati rice or with flatbread of your choice. I  particularly like tandoori roti or naan. Leftovers are excellent. In fact, I almost like the curry better the next day.

Valentines Day Sugar Cookies

 

   

Happy Valentines day to all of you out there! I have to say, here is yet another reason I am so glad we have kids. Sans the munchkins, I cannot stand the whole Valentines day thing. So cheesy. But I can totally get into the spirit (ok not quite totally) because of the kids. By now, you know I like to bake, and I really like making sugar cookies. Sure, it can be a bit messy and time consuming, but it is quite a lot of fun. Plus, the kids have a blast punching out the shapes. They are finally at the age where they are actually a help in the kitchen when they offer to participate. Yay!

I volunteered to bake valentine cookies for both A and R's classrooms. Have you heard about sibling rivalry? Well, we had it in all its glory. Both boys wanted to one-up each other. To add to the complication, R's school was planning to have the kids decorate the cookies at school, which meant I was sending simple, unadorned, unfrosted ones to his school and A's class wanted pre-decorated ones as they would be spending their time decorating valentine cards for each other. Well, let me end this chapter by saying that R was ok with the plan once I told him he would be able to glop on as much frosting as he wants at school. Phew!

I have tried many Sugar cookie recipes in the past, and yes they are 99% the same. Not Rocket science. But, I think this is the mother-of-all recipes, and I have stuck to this trusted one for the last 7 years. It is from Alton Brown, and is virtually foolproof. I usually add a bit of almond extract to mine, but due to severe nut allergies at school, I held off this time.

I had enough for A's school plus some extra, so I packaged some up for the staff at school as they were oh-so-cute. A little afternoon treat!

Sugar Cookies

(Makes enough for 3 dozen, 2 1/2 inch cookies)

From Alton Brown

3 cups all-purpose flour

3/4 tsp baking powder

1/4 tsp salt

1 cup unsalted buter, softened

1 cup sugar

1 large egg, beaten

1 tbsp milk

1 tsp vanilla extract

1/2 tsp almond extract (optional)

Powdered sugar, for rollling out dough

Method:

1. Sift together flour, baking powder, and salt in a bowl. Set aside.

2. Add butter and sugar in large bowl of stand mixer and beat till light in color. Add egg, milk, extracts and beat to combine.

3. Put mixer on lowest speed, and gradually add the flour mixture. Beat just until mixture starts pulling away from the side of the bowl. Divide dough in half, flatten into a disc, wrap in wax paper or plastic wrap. Refrigerate for 2 hours (or up till 1 week).

4. Preheat oven to 375F.

5. Sprinkle work surface with powdered sugar ( I use a large silpat mat for rolling out my dough, It makes rolling and clean-up a complete breeze). Remove 1 wrapped dough package from the refrigerator. Sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thickness (if the dough is too hard to roll out, wait a few minutes till it becomes a bit pliable). Move the dough around frequently to make sure it is not sticking. If the dough gets too warm, place a cold cookie sheet on top for 5 - 10 minutes to chill.

6. Cut the rolled dough into desired shapes. Place cut-outs at least 1-inch apart on parchment lined baking sheet or silicone baking mat. Bake 7 - 9 minutes, rotating sheet halfway through baking time, until cookies are barely begining to brown around the edges.

7. Let cookies sit on baking sheet for 2 minutes. Then move to a wire rack using spatula. Let cool completely. Serve as is, or proceed with icing. The cookies keep well in an airtight container for up to 1 week (like they ever last that long :-)).

Royal Icing

(Makes approx. 3 cups, enough to frost all the cookies above plus more)

From Joy of Baking

This is the classic, shiny, hard icing you see on bakery sugar cookies. It is absolutely perfect for decorating sugar cookies. If you want a colored icing, I would highly recommend gel pastes. You only need a mere squeeze to get great color. You can make Royal icing from egg whites (there are a million recipes out there for this), but I really like using Meringue powder. Meringue powder is a fine white powder that contains egg whites, sugar, salt, vanillin, and gum. I started using this when the kids were young and we didn't want to chance raw eggs, and have yet to find a reason to deviate. Meringue powder is readily available in most cake decorating and party stores, specialty food stores, and online.

Royal icing will harden when exposed to air, so store in an airtight container. How long will it keep? I'd say up to a week in the refrigerator. Leave it at room temperature for an hour before icing.

I am particularly partial to lemon extract in the icing. I think it works very well with the sweetness of the icing and the cookie. You could use any extract though.

Ingredients:

4 cups confectioner's (powdered) sugar

3 tablespoons meringue powder

1/2 cup to 3/4 cup warm water

1/2 tsp lemon extract ( you can substitute other extracts)

Method:

1. Beat the meringue powder and confectioner's sugar together to combine in the bowl of your stand mixer (or a large bowl if using a hand mixer).

2. Add 1/2 cup water and extract and beat on medium-high speed till mixture turns glossy and stiff peaks form (5 - 7 minutes). If necessary, add more water 1 tbsp at a time, till you get the right consistency. If you want to cover the entire cookie with the icing, you want it a bit thin (when you lift the beater, the icing that falls back shouls stay on the surface for a few seconds before disappearing into the bowl). If you want to pipe the icing on the edges, you want it a bit thick. If you get it too thin, you can easily thicken with more powdered sugar.

3. I simply spread the icing on the 'heart' cookies using the back of a spoon leaving a 1/4 inch border. Sprinkle on some themed decorative sprinkles. Leave uncovered 8 hours or overnight so that the icing sets up to a hard finish.

Presidential Inauguration, Washington DC

Yup, this is what we pretty much ate for the 3 days we were there. Wait, I also remember some 'real' food. Thanks to our lovely hostess, Renee, we ate a good breakfast. And I remember a great El Salvadorean meal at El Tamarindo on U Street.

So, lets back up. My friend Paula and I went to DC on the 17th. We had planned our trip the week after the election. We just wanted to experience this historic occasion in person. Miraculously, just a few weeks before the inauguration, we were able to procure tickets to the Swearing-In ceremony and the Western States regional ball. Many many thanks to Paula's Aunt for getting these for us. I was on cloud 9. And many thanks to the lovely couple we stayed with and their visiting friends. It was great sharing these special days with all of you!

Sunday, January 18

We woke up leisurely at 9am and decided to head to the 'We Are One' concert at the Lincoln Memorial. This concert was to mark the opening of the many Inaugural ceremonies to follow. We walked over a few blocks to the S-bus line on 16th and Colorado Avenue NW. The Washington Post had put out a special Inauguration Issue, and we tried to purchase it from the newspaper stand at the bus stop, but the box was jammed. Oh Well! No biggie. Then, we turned around and noticed that 16th was blocked off by the police. Wow! When did that happen and why? Eleanor, a DC resident (just met her at the bus stop) was also on her way to the concert. She offered us a ride in her car to the next closest bus stop and we tagged along. You could tell Eleanor was totally clued in and we were so not. Anyway, we got on the bus within a few minutes and found out that Barack Obama was at the 19th street church, a historic black church for the morning service. Hence the police blockade. An older black woman was crying - she was on her way that morning to that church for service, and couldn't make it on time. She missed her chance to see Obama. This story will repeat itself many times over the next few days! Each time, my heart went out to the distraught folks - ordinary people, like you and me..

We got off the bus on 17th street, near the White House, and Eleanor, a naturally gifted group leader took over the role of tour guide. It was my first ever time in DC, and I was awestruck. She told us our goal was to get as near to the Lincoln Memorial as possible, and we all formed a little group and stuck together. As we were walking, we were able to see Obama's motorcade go by - gleaming black cars. Beautiful! We got a view of Barack Obama in his Limo through the heavily tinted glass. Or was that Barack? Who knows...

We made it through long lines and a very very large crowd, only to find that the gate was closed. However, the park service personnel told us two other gates down the street were still open. We made it through a sea of people. There really was no way to enforce crowd control at this point, but the public was great. When we'd be getting crushed, we'd yell back asking folks to back off and ease the pressure, and that worked. Not one person collapsed, got stepped on, or fell. Phew! I was terrified for the few kids that were there. Nothing worse than getting your face smothered in a sea of down coats. Luckily, nothing bad happened. I 'm not sure how we made it, but we squeaked in the gate. I heard the gates were closed soon after. People were mad, as they could clearly see that there still was a lot of room inside the grounds, but the security folks decided that was it! I am glad we were in. We got a great spot by the reflecting pool. My binoculars and the jumbotrons worked great.

The concert was amazing. I mean, what a line-up. The crowd was spectacular. It was quite emotional to see people of all races, colors, ages, sizes with the same purpose. My favorite performances were by Mary J Blige (Lean on Me), Garth Brooks, Pete Seger and the Boss (This Land is your land), and Bono. When Obama took the podium, I could not believe I was listening to him in person. It was spectacular. I think though, that what made it was the crowds. The concert was aptly named -- the spirit in the air echoed that. I felt very very proud to be standing there! Sure, it was cold, we were hungry, I wish I was even closer to the stage. But one look at the crowds and it all did not matter. The crowds that made it impossible to get any closer were what made the day!

Oh! I did manage to get the paper. The nice cabbie made 8 stops and I finally got the last one at a convenience store. You would've thought I was out to rob them - the way I charged in demanding the paper at 10pm :-)

Monday, January 19

Only one job today. Go to the Senate offices at the Hart Building and pick up swearing-in tickets.  We rode the Metro in to Union Station.  As we walked towards the Capitol, I could feel the excitement building. Barack Obama would be sworn-in tomorrow on these grounds and I would be there to witness it! Surreal! We walked over to the Hart building and of course, there was a line. Not too bad - a half-hour wait. Easy! We met some more fabulous people in line - a couple from Pennsylvania, a gentleman from DC - the half-hour went by too soon. I was sad to say good-bye. We went through security and walked over to the Senator's office. We were handed tickets in an envelope, and I could not wait to peek. What section would we be in? BLUE!!!! Yes!! I was all prepared for Silver and we got blue. Look here for seating map if you are really curious what that means. Paula and I decided to walk the grounds and familiarize ourselves with the layout. We knew the next day would be crazy, so it would be smart to make a strategy now. In retrospect, I think that was the smartest thing we did. Without knowing exactly where to go, we would have been hosed on Inauguration Day. We went back home, and I think we spent the next 2 - 3 hours planning the best way to get to the Capitol the next day. I had a splitting headache! The logistics were killing me! What was worse is that we knew folks in over 1 million households and hotel rooms were having the same exact conversation -- what was the best way to get to the Inauguration activities?? Relatively early night - 10 pm. Lights Out!

 

Tuesday, January 20th!!!

Woke up at 4:30 and our dear hostess, Renee drove us to the metro station at Cleveland Park. She and her husband had Yellow seats, so they could leave at a more respectable hour. The metro was running every 3 - 4 minutes, so  we missed one train as it was packed, but were easily able to get the next one. We got off at the Judiciary Square station, along with thousands of others. The energy was amazing. I could feel the goosebumps on my arms - not from the cold. A black lady with an amazing voice broke out into song and we all sang along. There were O-BA-MA chants. We got off the metro station escalators. It was only 6am and the crowds were SCARY. I thought "no way in hell is this real". Crap! Should have gotten up sooner. We walked into the 3rd street tunnel (was closed to traffic). This is the tunnel that gets you across the Capitol grounds. The tunnel was packed with people but it was moving. I'm sure you've heard or read of the horror stories of people being stuck there for hours, but we missed that. Another hour to go before that mess started. Thankfully!

We made it out the tunnel and easily followed the directions to the BLUE gate. Now, the fun starts. It is 6:30am, and as you can see above, the Capitol is luminescent. We got in line (there were already about 500 people ahead of us - now when did they wake up??). Within a half-hour, the line grew all the way back and around the building. I felt very grateful for my position in line and sorry for the folks way back there. It was cold!! We stood in that line for 2 hours. How I wished I could have a cup of coffee. Renee had made coffee in the morning, but I took a mere sip and left the rest. Long lines and a diuretic? Bad idea. I so so wanted some, but I even held off on water. There is no way I was leaving my spot to find a port-a-potty. Paula and I ate some trail mix and some apricots! Hey, 5 more minutes had passed. Yay!

The gates were supposed to open at 8am, but no such luck. The crowds were getting restless. People started cutting in line. Folks in line started chanting "Don't cut the line, Don't cut the line", but as one gentleman put it, "the shame angle isn't working today". I am amazed that there wasn't a riot, and that is good, because if one were to break out, there was no security to handle that. We made some good friends. Hey, when you rub up so close to folks for so long, I guess it is more like family. Finally, at 9am, things started moving. Awesome! We made it through security. The TSA folks were surprisingly cordial. We were in! Paula and I found a spot at the base of a cherry tree - it was elevated about a foot, so it gave me a good view. We were surrounded by a nice group of folks and we all watched out for each other and militantly guarded our space from unwelcome intruders. The rest, I'm sure you all caught that on TV. It was a beautiful sunny day. I knew it just had to be. It somehow seemed so wrong to have anything but blue sky on such a historic day!

 

The way back home was long. More walking, more waiting. But we made it home at 4pm. Time to grab a quick nap! The Western Ball starts at 8pm.

We got ready and headed out the door at 6:45pm. Our gracious hostess drove us to the Metro Station. Our ball was at the Convention Center alongwith 8 other balls, but still 8,000 - 10,000 people would a breeze compared to the 1.8 million this morning. The metro ride was super stress-free and we made it to the convention center by 7:30pm. My first ever Inaugural Ball!! Yipee. I had no idea what to expect. Well. not exactly true. My friends, who have been to these before warned me that it was conference-like in atmosphere, crappy food, many long hours on your feet, and then a 5 minute appearance from the President and Vice-President. They were mostly correct. The bartender I had set me up with an uber-strong Long-Island iced tea, we danced to a great cover band playing 70's music and lots of ABBA, and then we made our way across to the main stage. We met some fun press folks and some fellow ball-goers. Thankfully, the main act was Marc Anthony who played fantastic Latino salsa music and even brought his lovely wife Jennifer Lopez to sing. That was fun! At 11pm, Joe Biden and Jill Biden came. Joe gave a charming and short speech, they danced and left. 11:15pm. When is President Obama going to come? At 12pm, the marching band came on stage and played 'Hail to the Chief'. Then President Obama and the charming First Lady came on stage. Speech and a nice dance to the tune of 'At Last' and they left. That was more than worth it! When else would I get the opportunity to see the President 40 feet away. And on Inauguration night? And dancing? Once in a lifetime.

 

The Ball was uneventful after the President and First Lady left, except for the Coat Check. It was a mess. It was 2am, the party-goers were exhausted, their feet hurt, and everyone was dreaming of being horizontal on their beds. As is in any situation, there were a few cheaters, but for the most part folks were polite and patiently waited in line to retreive their coats. It was a mess, but I think everyone got their coats. Made our way home at 3am. Long day, but oh-so fabulous. I think I need a vacation!

Friends have asked me what I enjoyed the most. For me, it was the Concert. I loved the music, I loved seeing all the big-name performers, but most of all, I loved the crowds. The very same crowds that I was cursing while in line, the very same crowds I fought with to get on the bus, the very same crowds I cursed in the hot dog line. The very same crowds that made this such an exhausting weekend. But I cannot shake off the feeling I got when I was standing in these crowds singing, swaying, and dancing to 'Lean On Me'. It was America at its best! I was proud and overwhelmed with a sense of joy, and promise of better days to come.

Below is my 6 1/2 year old son's interpretation of our President. He drew it from memory after watching the ceremony. I thought it was beautiful!

Indian-spiced braised Swiss Chard with Tofu

 

Cold, wet, dreary day. I love to cook 99% of the time, and then the remaining 1% of time, I am just done. Dinner seems like a huge chore, and yes, takeout is very tempting. I do yield to this temptation quite often, or more likely, J takes over dinner duty that day. He says he can see that look on my face and immediately takes charge of dinner that evening.

Well, a couple days ago was that day. I was about to dial for Teriyaki takeout, but then I made the mistake of opening the refrigerator and seeing two bunches of swiss chard staring back at me. Damn! I am going out of town this weekend (to DC, for the inauguration - more on that when I return), and the swiss chard is likely going to die a sad, wilting, slimy death. Oh no! Oh well, let me make something quick with it. Oh! protein - ah! here is a block of Tofu. Perfect!

 

Friends, this insane dialogue takes place in my head very very often. I usually tend not to cook from recipes, especially on weeknights. I am a huge fan of the 'kitchen sink' school of cooking (use whatever you have on hand). It is a much more efficient way of cooking. I know some of you (you know who you are) tend to set up their entire week's meal plan and then shop for ingredients. Nope not me. That is way too much organization for me. Plus, here is a perfect excuse why that does not work. The weekly CSA box is always a surpise, so you can't totally plan for it (especially the winter CSA as not much grows in Seattle at this time of the year). Its like a box of chocolates "you never know what you're gonna get'.

Anyway, I can promise you that this stew will warm your tummy, satisfy your tastebuds, and is oh-so nutritious and good for you. I served the stew with brown rice, but quinoa or couscous would also work nicely.

I am even more amazed that I actually was motivated enough to grab my camera and take pictures. But I think I know why I did it -- I always find that meals made in a hurry and with no agenda in particular always taste yummy....

 

 

Indian-spiced braised Swiss Chard with Tofu

Serves 4

2 bunches swiss chard (approx. 16 - 18 leaves)

1 block extra firm tofu, sliced in half and then cubed

3 tbsp olive oil

1 onion, chopped

1 tbsp ginger, minced fine

3 cloves garlic, minced fine

1 tsp turmeric

1 tsp garam masala

1/2 tsp red chili powder

1 tsp cumin powder

1 tbsp kosher salt

1 tomato, chopped

1 cup water

1/4 cup roasted cashews, for garnish

Method:

1. Trim the stalks from the swiss chard leaves. Set stalks aside. Cut the chard leaves crosswise into thin strips, and wash and drain thoroughly. Chop the stalks into a fine dice.

2. Heat the olive oil in a large pan. Add the onions, garlic, and ginger. Saute a few minutes till golden brown. Now add the chard stalks. Saute 1-2 minutes more. Add the turmeric, garam masala, cumin powder, red chili powder, and salt. Saute a few minutes till fragrant. Add the tomatoes and cook till mixture is pulpy.

3. Add the swiss chard leaves and cook on med-high a few minutes, just until the leaves wilt. Now add the tofu and water. Bring to a boil, reduce heat to med-low and simmer 15 minutes till chard cooks down and the flavors meld together.

4. Serve stew alongside rice. Sprinkle with cashews and cilantro just before serving.

Maple Almond Granola

 

   

Happy New Year! I hope you all had a good holiday. We sure did! I'm not sure if it was the economy, the snowstorm, the change in political hands, or nothing in particular, but I was extra thankful and had an especially wonderful time with my family and friends this holiday season. I feel very fortunate to have all these great people in my life.

I like to make holiday treats for friends and family every holiday season. I like to make something different evey year, and I decided on Granola for this season. I managed to get packages out to the kids' school teachers, and then the snowstorm hit, and brought with it an end to my plan of hand-delivering granola to my close friends. Oh well, we had a huge cookie party instead and at least those who lived close enough to walk/sled were able to come. If you didn't get the granola, I promise I will make it up to you :-)

I have had many requests for the Granola recipe, and I think I know why. I have tried many granola recipes - some are way too greasy, some too dry, some too sweet, some too dessert-like, some way too lowfat (yuck). Not many hit the mark. This one is a great master recipe. Add/substitute nuts of your choice, add in more/less dry fruits, your call. But in my mind, why mess with this. The almonds and pepitas add lovely color and crunch, and the cranberries are oh-so-pretty and lend a welcome tartness. If you like ginger, some chopped up crystallized ginger would be great, but I left it out since ginger is not universally preferred.

Sprinkle the granola over your favorite yogurt, have it with some milk (this is the one time I abandon my non-fat milk and grab the whole milk), or simply have some around as a snack.

The recipe can easily be doubled or halved, but if you double it, you will still want to cook it in two batches. Unless you have a double-oven in your home (I hate you). Don't even think of cramming the doubled-amount onto 2 baking sheets! You want the granola to bake evenly!

The granola will keep at room temperature in an airtight container for 2 weeks. For longer storage, refrigerate or freeze.

Maple Almond Granola

Adapted from Gourmet

Makes 8 cups

6 cups old-fashioned rolled oats

2 cups untoasted sliced almonds

1 cup green (hulled) pumpkin seeds (pepitas)

1/2 tsp cinnamon

1 1/2 tsp fine-grain kosher salt

3/4 cup canola oil

1/2 cup maple syrup (add a few more tablespoons if you want it sweeter)

1 cup dried cranberries

Method:

1. Place oven racks in upper and lower thirds of the oven. Preheat oven to 325F.

2. Stir oats, almonds, pumpkin seeds, salt, oil, cinnamon, and maple syrup together in a large bowl.

3. Spread mixture evenly on two large jelly roll pans (or lipped baking sheets). Bake, stirring every 15 minutes, until mixture is golden brown, approx. 45 - 55 minutes. Every oven is different, so keep a close eye especially towards the end. You can tell the granola is done when it starts smelling toasted. Don't worry if it looks a bit 'wet'. It will crunch up when it cools.

4. Cool the granola completely on the baking sheets placed on a wire rack. Once completely cooled, stir in cranberries and ginger, if using.

Indian-style Bread salad (Bread Upma)

 

This dish brings back waves of nostalgia. Growing up, bread upma was my favorite hot after-school snack. What's not to like - it has a perfect balance of sweet and salty, and just a bit of kick from the green chilis (which you can easily omit). You don't want to load this up with too many spices, or you'll completely lose the subtle flavor of the bread.

 

Growing up, mom used to make this dish to use up leftover bread, and all we had was white bread. To keep the bread from completely turning to mush, Mom used to use a healthy dose of oil (I'm sure Mom disagrees). No, I'm not complaining -- oil-fried bread? Yum! These days, I'm trying to eat a bit lighter, and I like bread with texture, so I have adapted this recipe a bit. I use day (or week) old Ciabatta bread. I love the way the bread thirstily soaks up the tomato mixture, and yet holds its integrity. Yes, leave the crust on!

As go other ingredients, I like red onions here, for color, and sweetness. Also, I think turmeric makes this dish. If you don't like it that much, use half the amount. I think skin-on spanish peanuts would be fabulous, but I didn't have any in the pantry, so I used regular split roasted, salted peanuts instead.

If you are stressed out about carbo-loading, then you can add in some more nuts. Also, a nice olive-oil fried egg on top would just be great! I hope we still have some leftovers; I know what I'll be having for breakfast.

For today, it was a perfect evening snack with a nice cup of strong Indian Chai.

Indian-style Bread salad (Bread Upma)

Serves 2 as a meal; 4 as a snack

2 tbsp olive oil

1/2 tsp cumin seeds

3 cups cubed day-old Ciabatta bread

1/2 red onion, chopped (1 cup)

2 cloves garlic, minced

1 jalapeno (or serrano) chili, diced

1 roma tomato, diced (1 cup)

1 cup frozen green peas

1/2 tsp turmeric

3/4 or 1 tsp kosher salt (depending on taste and salt-level in your bread)

2 tsp sugar

1 tbsp fresh squeezed lime juice

1/4 cup peanuts

cilantro, for garnish, and to taste

Method:

1. Heat olive oil in medium saucepan. Add cumin seeds. Fry 30 seconds. Add onion, garlic, chili, and salt. Saute 5 minutes till onions wilt and color slightly. Add turmeric. Saute 30 seconds. Add tomatoes and saute 2-3 minutes till they turn pulpy. Add sugar and green peas, cook a few more minutes.

2. Add bread cubes. Stir gently, but thoroughly to coat with the tomato-onion mixture. Saute a few minutes till bread absorbs some of the tomato pulp. Squeeze lime juice, add chopped cilantro and peanuts, stir well and serve. Pass extra lime slices on the side.

Phillipine-Style Chicken Adobo

 

Feel like something tangy for a cold winter day's supper? Feeling guilty about all the take-out chinese? The local teriyaki place wonders if you have a kitchen? Try this recipe. It can be easily adapted to feed a crowd, requires very little hands-on care, and tastes mighty delicious. Will satisfy even the pickiest eater, non-vegetarian of course. The marinade doubles as a finishing sauce too, so you are basically done once you have the chicken marinating. C'mon, tending to the oven and making rice does not count, does it?

The original recipe calls for chicken legs, but I am not a huge fan of dark meat, so I used bone-in chicken breasts instead. Thighs would be mighty fine too. And, as goes the truth with any marinade, feel free to add in or substitute flavors that you prefer. The little ones are not quite there on the spice factor, so I tamed the chili content. Left up to me, I'd add a few chopped serranos in there too.

I think white short grain sticky rice is the perfect accompaniment to this chicken. I like Calrose. Add in some vegetables too. We had ours with a very simple and healthy version of Sichuan Green beans (recipe here) that have become a staple in our home. Stir-fried Gai-lan (Chinese broccoli) or Broccoli would be great too.

Hmmmm...chicken wings in adobo sauce? Are you thinking what I am thinking? :-)

Phillipine Style Chicken Adobo

Adapted from Gourmet

Serves 4 - 6

1/2 cup cider vinegar

1/4 cup soy sauce

1 tbsp minced garlic

1 tbsp minced ginger

2 bay leaves

1/2 tsp black pepper

1/4 tsp red chili flakes

4 bone-in, skin-on, chicken breasts, halved

Method:

1. Stir together vinegar, soy sauce, bay leaves, ginger, garlic, pepper, and red chili flakes in a large wide glass bowl (or use a 1 gallon ziploc bag).

2. Add chicken and coat thoroughly. Refrigerate chicken with marinade for 2 - 3 hours.

3. Let chicken stand at room temperature for 30 - 45 minutes.

4. Position rack in center of the oven. Preheat oven to 425F. Arrange chicken skin-side up in a baking pan and pour marinade all over it. Bake until cooked through, 25 - 30 minutes. Pour pan juices into a small saucepan.

5. Set oven to broil. Transfer chicken to a broiler pan and broil approx. 4 inches from heat, 2 - 3 minutes, until skin is crisp and crackling.

6. While chicken is broiling, skim any fat from the pan juices. Bring to a boil. Discard bay leaves. Serve sauce as an accompaniment to the chicken and rice.