Archives for February 4, 2012

Chocolate Mousse with Hazelnuts and Whiskey

You may never again try another chocolate mousse recipe.

Ingredients:

1 lb. GOOD semi-sweet chocolate, cut into tiny pieces

2 T unsalted butter

1/2 cup water

1 C sugar

6 eggs–whites and yolks separated

1/2 C  hazelnuts, lightly toasted and ground

2 or 3 T whiskey

pinch of salt

Technique:

In the top of a double boiler, melt the chocolate with the butter and 1/2 C water.

Add 1/2 C sugar, reserving the other 1/2 C, and whisk until completely dissolved.

Whisk in the egg yolks one by one followed by the hazelnuts and whiskey, and remove from heat.

Beat the egg whites to soft peaks then sprinkle the remaining 1/2 cup sugar and continue beating until whites are stiff and glossy.

Stir a quarter of the whites into the chocolate mixture to lighten, then gently fold the mixture back into the remaining whites.

Spoon the mousse into ramekins and chill.

  When ready to serve, spoon a dollop of whipped cream over the top and sprinkle with a few of the toasted, ground hazelnuts.

 

Easy, but oh, so good, Margaritas

What a great way to begin (or end) the day.

Ingredients:

1 small can or half a large can Minue Maid Frozen Limeade.

1 1/2 same can full of Tequila

1/6 of same can of Cointreau, or other orange-flavored liquor- -(don’t overdo it with the liquor, or it becomes too sweet)

Salt for rim of Margarita glass

Wedges of lime

about 12 to 16 ice cubes, depending on size of cubes and blender.

Technique

Rub rim of Margarita glass with a little of the lime wedge,  dip rim in coarse salt, and then squeeze the rest of the lime wedge and the wedge itself into the glass.

In a blender add the  the Tequila, lime juice, cointreau and the ice cubes.

Zap until the entire mixture is frothy and all cubes are dissolved.

Pour into Margarita glasses and try not to get brain freeze!

Rules and Regulations

Who makes these rules

and regulations

with their attitudes

and platitudes

looking down the bridges

of their bespectacled,

collectacled noses?

 

Frowning if a word

is offbeat in the sequence

of a stanza.

 

Who determines if I can

or cannot

add an ‘if’

or an ‘and’

or a ‘gee whiz’

if  I so choose?

 

WWWD

What would Webster do

If I create my own new words?

 

Who says it is improper

if I wish to:

A-B-C-D or B-C-D-E, or even P-D-Q or X-Y-Z?

Please, introduce me—

I’d like to give him

a piece of my M-I-N-D.

 

You who are not

faint of heart

LIVE outside your B-O-X!

                                                                     Jan Chapman

                                                                    Winter  2007

Carmellized Onions

This recipe is great for so many things:  Try using them with grilled steaks, added to appetizers, with liver, bacon and these onions, or on burgers.

Ingredients:

2 or three large sweet (Vidalia, for example) onions, peeled, cut in half and then slice each half in about five slices.

3 T unsalted butter

2 T granulated sugar

1 T salt

Technique:

Melt the butter in a large fry pan.  When hot, add all the onion slices at once, stirring to coat them.

Continue stirring, and when they begin to lightly brown, sprinkle the sugar over then, stirring constantly.

As they begin to darken, sprinkle the salt in and stir.

If you desire, line a cookie sheet with foil, and make ’rounds’ of the onions the size you desire, and freeze.

When frozen, remove, wrap each in wax paper, and place them in a zip-lock bag,  Store in freezer until ready to use.

 

Homemade Croutons

I kid you not—Once you’ve made homemade croutons, you’ll never buy another store-bought box again.  Also, stored in airtight containers, they keep forever!

Ingredients:

1 loaf Pepperidge Farm Farmhouse bread, or an equivalent amount of any good gread (or even your left-over breads.)

1 stick unsalted butter

3 or 4 cloves garlic, peeled and minced

1/2 cup Canola Oil

Salt

Technique:

Cube the bread into the size you desire for croutons, place in a deep bowl and ‘fluff’ for a day so they’re not soft.

In a large frying pan, melt the butter and Canola oil, adding the garlic.  Cook until the garlic is soft, and then remove.  (Put the garlic in a little container to be used later for other purposes.)

Bring the butter mixture to a bubble, and add all the bread at once, stirring quickly to coat.

Shake salt over the croutons, stirring again.

Stir often until the cubes are no longer soft, but are a golden brown, and firm.

Completely cool on a cookie sheet–then store in zip-lock bags.

Keeps indefinitely, and is a must with salads and soups.  (In particular, Gazpacho.)

Jan’s Gazpacho

 Some of my favorite memories are of my two granddaughters, Paige and Patty from the time they were very young .  There they were—hunkered up to the kitchen counter, spoons in hands, ‘testing’ the gazpacho as to whether it needed more of this or that.  This was an annual summer routine.

Over the years, they have both become quite proficient in helping me from start to finish.  This recipe is even better with home-made croutons, which can be found under the category ‘sandwiches and breads’.

Ingredients:

One 20 ounce can tomato Puree

1/3 cup extra virgin olive oil

1 bottle Clamato juice

3 or 4 large cucumbers , peeled, seeds removed, and chunked

1 large onion, large dice

2 green peppers, 1 red pepper seeded and cut into pieces

2 seeded and chopped jalopenas

2 or 3 cloves garlic, peeled and diced

1/2 cup fresh cilantro

1/2 cup cider vinegar

1 tsp. cayenne pepper

1 T ground cumin

2 carrots, chunked

1 C fresh or frozen corn

Salt and pepper to taste

Technique

In a large bowl, pour in the tomatoe puree, and then slowly whisk in the olive oil, seasonings and Clamato juice.  Stir in the corn.

In a food processor, with the motor running, zap the garlic, then the carrots, followed by the jalopenas and cilantro.  Remove to the bowl and stir in with the tomato mixture.

Take about a third of the veggies and zap them in the processor until to the ‘chunkiness’ you like for eating.  Add to bowl.  Do this with the remaining veggies.  When all the ingredients are well stirred,  adjust the seasonings and refrigerate.  Will keep for three or four days.  (If it lasts that long!)

Steak Tartare

Over the years, whenever I take this recipe to a cocktail party, all the men gobble it down.  The women are a little more hesitant.

Perhaps it harkens back to the era of cavemen eating raw dinosaur meat and thumping their chests in a display of ‘manliness’.

STEAK TARTARE:

Ingredients:

2 lbs. raw tenderloin,  or prime sirloin,  12 anchovy filets, 1 medium onion, minced, 2 or 3 teaspoons dijon mustard, 3 raw egg yolks,

2 tsp. salt, 1 tsp freshly ground pepper, 2 T (or more,) Cognac, finely chopped f fresh parsley and chive.

Technique:

In a food processor, or with two sharp knives, zap meat until fairly fine (but not smooth.)   Remove to a bowl.  Zap or mince the anchovies until fine. 

 Add anchovies to the meat and add all the other ingredients, mixing well.  Shape into a ball or mold into a bowl and refrigerate until ready to use.

  Unmold, sprinkle with more parsley, and surround with wedges of lemon.

Serve with party rye or pumpernickel bread.

If you have any leftovers, it makes a terrific slider-bun burger!

 

The Ribbon Box, Chapter Two

The small funeral procession wound its way through the back streets of our little town. Unfortunately, Tim‘s Tavern was between our house and the cemetery, and as we approached, my daddy pulled in, put on the brakes, hopped out and proceeded to enter for a “shot and a beer” while the hearse and eight cars came to a screeching halt.

Later that morning, we sadly watched as our mother’s coffin was lowered into the ground.  I heard the minister chanting something about “ashes to ashes and dust to dust,” and I elbowed Teddy a good one. “Whaddya want, twerp?” he growled.

“Why’s he talkin’ about our daddy’s cigarette ashes and mama’s dust cloth,?” I asked in my softest voice.   He glowered me back with a look so evil it crossed my mind that perhaps the wrong family member was being put in the ground. Well, white collar or no, it seemed to me that minister could’a showed a little more respect for our mama.

“Now I hope you three won’t be strangers to our little church,” he said to my dad, after the flowers had been thrown on top of the box and the dirt shoveled in. “Stop off at the rectory and pick up a packet of envelopes from my secretary.” He was well aware that my parents were not regular church-goers, and even less loyal contributors to the church coffers that afforded him the luxury of skimming some change now and then to purchase a trinket or two for the aforementioned Myrtle.

When my mother and daddy had a little bit left over from payday, they liked to spend an occasional Saturday night at Tim’s for some drinking and dancing. The evening of the interment , he pronounced: “Sunny and Teddy, I’m going out for a while with some friends to remember your mother.”

Although my heart was broken and confused, my father left us to join a few older relatives and folks for a night of alcoholic bereavement, and I was left to contend with my brother who spat out: “If you know what’s good for you, you’ll pipe down and read one of your comic books. I’ll be in my room and don’t bother me or I’ll murder you before you know what Spider Man is going to do next.”

He didn’t have to tell me twice, because he often carried out his threats, like the time he took the scissors to my Raggedy Ann and then snickered “Isn’t that why she’s called ‘Raggedy’Ann?” During the night, I awoke to hear my dad stumble around the kitchen, drag out the big red chair, throw himself into it, and bawl his eyes out.

***

Our neighborhood was quite diverse: There were Italians, Irish, Poles, Chinese (who owned the laundry and had as many as a dozen relatives scurrying about on their softly-padded slippers, scrubbing grimy collars, hand-ironing men’s shirts, and all the while keeping rhythm at their scrub-boards with their high-pitched clickety-clack chatter, not unlike the tracks their forefathers had laid for us eighty years before.) There were Christians, Jews, red necks, young married folk just getting started, and many families like our own with two or three children, lower to middle class, just trying to make ends meet; however, there was one denominator that each of our houses had in common: you never knew what went on behind the closed curtains.

After my mother’s murder, the police made a few visits, fewer inquiries, and showed little interest in pursuing any leads. There were only three in our local police department at that time.  Mike Bullard, who legitimately came by the nickname ‘Bully’, was burly, rude and loudmouthed; but his grandfather, uncle, father and brother had at one time been on the force, so he was automatically destined to persue the law.  “So you say you didn’t hear anything? So you say you didn’t see anything? Well, I guess that must mean that you’re either deef or blind as a bat, huh?”

The newest kid to join the force was Tommy O’Riley, who was quite polite, but not too swift behind the ears. “Excuse me ma’am, I hate to bother you, and I can see you’re busy, so if this isn’t a good time, why don’t I just come back later.”

And then there was Sammy Quintano, whose only expertise was extracting information by way of pressure on the local business people. “Howdy there—if you know anything about that murder, I’d be obliged for information, and in return, you can count on me the next time you need any sort of protection.” He spent many an afternoon with a lonely housewife.

These three asked a few curt questions of the neighbors, who seemed to have convenient alibis, and a couple of weeks later, it was Sam who concluded before the chief that “we’ve talked it over and are pretty damned certain this was committed by a passerby. We doubt it would do any good to continue the investigation, as our funds, limited as they are, would be better spent elsewhere.” (“Toward our raises” was left unsaid, but certainly implied.) Within days, the crime went from front page news, to the second page, then lower case on the back page amidst the advertisements, and finally dropped off like a fish at the end of a pole—too small to be kept.

Now the nights were cool enough for blankets, the days began with the need for sweaters, and after a few weeks of household security, once again the doors were left unlocked, and we thought nothing of it.