Baby, It's Cold Outside

So recently the weather has been really cold.  For NorCal, at least; freezing temperatures overnight, highs during the day only hitting the 40's and low 50's.  And though I'd never admit it if asked, it's been a (somewhat) nice change of pace and is making me feel (a little) like it's holiday time.  It's also had me thinking about warm, comforting meals like pot pies.  And somewhat by accident, I've discovered that pot pies are a great way to satisfy my vegetarian daughter and my omnivorous son, in the same dish.  Someone will nominate me for a James Beard Award for this, I'm sure.

For instance, I recently found this recipe, prior to any reviews being written about it, while in search of new vegetarian options to use the lentils that have been sitting on my shelf for a bit.  It sounded delicious as written, and though I knew I would need to mask the mushrooms as much as possible to make it palatable for Natalie, I also immediately saw the potential to add a meat protein to it since it calls for individual pot pies.  So I made the filling as instructed one Sunday afternoon, but used fresh thyme because I had it and love it, and probably a little more of that and the dried sage than called for (dried sage only because both grocery stores I visited were out of fresh - annoying).  I chopped the mushrooms smaller to help them blend in more, and divided the filling among 4 bowls.  Then I chopped up a couple of sweet Italian sausages and sauteed them, and divided them between two of the bowls.   Voila!  Natalie had her hearty, healthy vegetarian dinner and Jack had his with meat.  And there's a dang kale salad again - with a new recipe this time.

We all agreed that these were good, and a nice change of pace, but also that when we think of pot pies, we first think of creamy, dairy-based sauces.  So...

I went back to a recipe I first tried in January of this year - Martha's curried vegetable pot pie which you can find here.  The last time I made it just as written, and it was OK but I was underwhelmed:  too sweet with carrots, parsnips and peas but nothing savory.  This time I omitted the parsnips, and sauteed celery with the leeks and carrots.  Again, I made the filling on Sunday, and then on Monday I poached two boneless, skinless chicken breasts in chicken stock with some fresh thyme sprigs, then shredded one and divided it among two of the pot pies. Again, voila!  Sadly, there are no photos of these individual pies.  I do have this shot, however:

Did I mention that THE SAN FRANCISCO GIANTS WON THE WORLD SERIES?!

Another Reason Why the Italians Get it Right

For years my favorite wine country restaurant has been Tra Vigne.  The dining room is large, square, warmly lit and flanked by a stunning wood bar on one side and on the other, tall windows that on a beautiful afternoon open and overlook a few grapevines nestling up to Highway 29 in St. Helena.  Looking back, this was probably my first brush with a celebrity chef dining experience, and Michael Chiarello had me at ragu.  I have been lucky to enjoy numerous meals there where I've savored dishes like his pecorino budino with asparagus (a recipe I had to have and asked the waiter for on one occasion - much to my surprise, he gave it to me - uh, pre-super highway), his brined and braised short ribs over polenta (which is now my go to short rib recipe - Sorry TK), and his pappardelle with rabbit ragu.  Though I have tried many dishes at Tra Vigne, these three are embedded in my memory and on my palate as among the best things I've eaten.   

Fast forward past MC's Napa Style, his early food shows on PBS and subsequent transition to Food Network, to Top Chef Masters (where he sadly demonstrated a little too much of the celebrity chef arrogance that we hear afflicts so many), to his latest restaurant: Bottega, and the cookbook it spawned.  This book was the recent selection for our cookbook club at work where each of us selected a dish to contribute to an office potluck lunch.

I selected Pesto Arancini Stuffed with Fresh Mozzarella, and they were fantastic.  They were a little time-consuming (what is with these celebrichefs and the time they have on their hands to spend days preparing a single dish?!), calling for leftover risotto from the day before, if possible, then assembly where you wrap the risotto around small hunks of cheese and shape into balls, followed by a brief visit to the freezer, gentle dredging in the breading, and culminating in a quick dip in boiling oil.  Thank goodness I had already made the pesto during the summer and only had to defrost it!

The real beauty of these little delights is not the blurry photo above (which I did not take), but that you can make them the day before, reheat them in about 15 minutes and they come right back.  The crispy panko bread crumb exterior gives way to toothy risotto with a bright pesto flavor, ending with  a delicate and stretchy cheesy center.  They're worth each and every step and minute required.  Plus, they make a great appetizer, OR a filling and delicious vegetarian lunch served with a salad, OR an unexpected accompaniment to herb roasted pork tenderloin and salad for dinner.  And I know this because I had enough risotto and pesto for a double recipe, so I managed to have them all three ways in the course of about five days.  Yum!      

Things are just ducky. And a little cheesy.

It's not that I haven't been cooking.  And it's not that I haven't liked what I've made.  It's more that I haven't been inspired to take pictures and write about it, I guess.

Oh yeah, and there was basically the entire month of October that I spent anxiously thinking about, dreaming about, watching and pacing back and forth in various living rooms, waiting for THE SAN FRANCISCO GIANTS TO WIN A WORLD SERIES!  During that time, my attempts in the kitchen were mostly of this type:

I did manage a few things that were both challenging (for me, which may not be saying much to some) and that turned out pretty well.  

For instance, I made some duck which, at least in my house, isn't a frequent thing.  The big thing about this, really, is that it was TK's recipe.  And, not surprisingly, it was beautiful and delectable, if perhaps a tad overcooked since I managed (it's an easy thing to do) to slightly cut into the meat whilst scoring the fat so that it would render and create a crispy skin in the pan-roasting process. Nonetheless, with a short list of seven readily available but-for-the-special-type-of-duck ingredients, plus S&P, and only a preferred seasoning time of 12 hours that was shortened to about 3 for mine,  it was a snap!   Sadly, there are no photos of the finished product, only the preparation:

I served it with a cheese souffle that looked like this when I took it out of the oven:

It was gorgeous and also delicious, though I probably should have used a parchment sleeve to help it rise more uniformly (the recipe did not call for this).  I can't currently find the recipe I used, though I'm fairly certain it was this one.  I know that souffles have this reputation of being difficult to make.  They're touchy: don't over mix when folding in the egg whites or they'll stubbornly refuse to give you pillowy lightness and give you savory cake batter instead.  They're moody: once in the oven no banging around in frustration or raising your voice too loudly or they'll suddenly go from being your crowning pièce de résistance, to a puddle of gloppy savory cake batter instead.  Thankfully, that was not my experience.      

I think the vegetable side for this meal was Martha's Lemony Kale Salad, which we've always made without the nuts since the version in my cookbook doesn't mention them, but which now I will try.  This salad has become, shockingly, a FAVORITE for my kids. We use the Dino(suar) kale (aka Tuscan, aka cavolo nero nero, aka lacinata) because it's a little more tender and the flavor milder than your standard full grown grocery store kale.

Satisfying a Sickness

In the early 90's my former husband, Jeff, and I had the amazing opportunity to travel to the southern part of New Mexico on a business trip of his.  I had been to Arizona many times as a child, and loved the desert heat, the huge cacti and funny little road runners that would dart past just as you came around a corner with a huge ice cream cone dripping down your hand, arm, chin and shirtfront, as the sun was setting on another 100+ degree day in which you had spent 12 of the preceding 14 hours in the swimming pool perfecting your underwater distance, your swan dive and your cannon-ball.

But I had never been to New Mexico.  The first time I went I fell in love - just as I had with Arizona as an eight year old girl.  It was mid-September and the chile harvest was in full swing.  Everywhere we went the smell of roasting Hatch chiles filled the air.  The local guys who worked with my husband would end each day at a run-down bar on the outskirts of Las Cruces called Chope's.  Jeff had already discovered this little oasis on a previous trip and we made a beeline for it:  Dark and dilapidated, with cases of beer stacked in one corner because there wasn't anywhere else to store it, a trough serving the role of urinal in the men's restroom, it was packed with a loud, merry bunch of blue collar folks, college students and field workers crammed  into every booth, chair and bar stool available. We made our way to the bar and ordered margaritas and a dozen chiles rellenos - made from the chiles growing in the field behind the bar - hold the red sauce.  When they arrived - hot, smoky, sweet and spicy, cheese flowing smoothly from them with the first cut - my culinary life as I knew it was transformed.

That day we quickly determined when Chope's was open over the course of our trip and pledged to eat there every possible day (sadly, they were closed on Sunday - I have no idea what or where we ate that day).  Our addiction underway, Jeff asked around about the possibility of taking some roasted chiles home with us and learned from someone that we should seek out a man known as "El Gato" - he would have the best chiles at the best price and would sell us a 40 pound bag of roasted nirvana for $20. We would need ziploc baggies, gloves to protect our hands from the capsaicin leaking through the softened chile walls, a cooler in which to store them, surrounded by the dry ice that we would also need to locate, in order to get them home without spoiling.  The day we were leaving we followed the incomplete directions we'd received and found El Gato, then the other items we needed, and headed back to our B&B with a garbage bag full of fresh roasted Big Jims and got to work on the little balcony outside our room.

Back in the Bay Area we tried to replicate the rellenos we'd had at Chope's.  But the batter was too thick and gloppy, or the cheese didn't taste or melt the way it should.  We got close a couple of times, but just couldn't get them right.  Soon, the chiles themselves were gone and it was clear that we would need to return. We were hooked, addicted to the unique taste of roasted New Mexico chiles.  Over the course of two more trips to New Mexico, the quest for chiles rellenos became an obsession for us.  We spent one vacation in Santa Fe and Taos, trying every "acclaimed" chile relleno in those towns - and found them all lacking.  We returned to Las Cruces a few years later, determined to figure out how Chope's did it.  Until that time we had only ever eaten in the bar - shirking the kid-friendly restaurant also owned by the same family on the adjacent lot, for the rowdy mariachi party in the cantina next door.          

But on that trip we decided to try the restaurant and Jeff used his near fluent Spanish to talk our way into the kitchen, where we had the opportunity to watch as the Grandmother of the family sat hunched over a small wooden table, filling those glorious chiles with....  American Cheese.  We were stunned; we'd tried cheddar, monterey jack, and several other cheeses alone and in combination, never imagining that the lowly sliced cheese product was the oozing goodness we'd been searching for.  And the batter?  Little more than whipped egg whites, folded with a little yolk and a splash of beer, into which the stuffed chiles, dredged lightly first in seasoned flour, were dipped until well coated and then gently dropped into a bath of boiling oil.

Having long ago lost our directions for locating El Gato, we nearly ran to find the closest chile stall - 60 pounds this time, please - dropped them in the trunk of our rental car and and then promptly drove into the desert to see the famous drifting White Sands National Monument.  When we returned to the car, the smell of those roasted chiles permeated the air and our return drive to town was agony of the most enticing kind - the smell all round us but the chiles just out of reach.  When we got home with them, we immediately set to work recreating what we'd seen in that small, rustic, wonderful kitchen.  Success!  It was a sweet moment when we tried our first relleno that tasted like those we'd been seeking for years, and we were transported.

For years getting my hands on these chiles was an expensive proposition - and not entirely satisfying even when I could get them because they'd been roasted where I couldn't hand-pick the biggest, best Big Jims to render the perfect relleno, couldn't smell them releasing their intoxicating sweet-smoky aroma, and they'd been frozen for, really, who knows how long.  Imagine my joy upon finding fresh NM chiles at Berkeley Bowl a couple of years ago, JUST after Jeff had received probably the best gift a (chile addicted) man could ever receive from his wife Tracy - a personal, gas powered roaster.  I bought a box of them and headed over to their house.  Suddenly, it seems they're going to be everywhere!

Recently Jeff found the 30-pound burlap bag featured at the top of this post at Lucky's, for the whopping price of $.97/pound!  He invited me to come over and roast some chiles and the resulting photos here represent my reaffirmation and re-dedication of love.  And despite what promises to be a new ability to source these jewels of the chile world, Jeff and I also made a pact - before we die, we will return to Chope's to taste the rellenos that started our madness.  I can't wait.              

Pot Stickers! (And Dry-fried Beef with Asparagus)

I believe I've mentioned before my love of (almost) all foods Asian.  Not much has changed there, but I recently rediscovered a recipe for pot stickers that is so easy and so tasty that I'm not sure why they haven't made it into the routine line-up around here.

I originally discovered this recipe about 8 years ago, I think.  For a time I belonged to one of those cookbook clubs where you sign on initially and get something like 5 cookbooks for $1.00, then you have to buy three more at the regular club price - or something.  It was actually a pretty good deal - some great books, at deep discounts, came out of that membership.  One of the books I got was The Minimalist Cooks Dinner, by Mark Bittman (I know very little about this man, but that picture immediately conjures "smug New Yorker" in my mind.  It's probably a good thing I hadn't seen it when I selected his book.)  The book is a collection of recipes taken from his NYT column "The Minimalist" and are meant to be approachable weeknight recipes.  Seemed just right at a time when I was still newly discovering my love of cooking, but also had an 8 and 9-year old to try and feed, at least by 7:00 pm.  See - didn't they look hungry?

The recipe for pot stickers jumped out at me from the start - probably because I knew we all loved them - but I was equally certain that there was no way in hell I would ever be able to make them.  Still, I gave it a try - though I'm sure the first time was on a weekend when I could devote hours, if necessary, to getting them right.  As it turned out, this recipe delivered as promised: a short list of ingredients easily found in Bay Area grocery stores and a cooking technique that was fast and yielded excellent results.  The most challenging part of it was getting the right amount of filling into the dumpling wrappers: enough to make them plump but not so much to prevent them from sealing completely.  And Mark was right - pretty quickly you develop a rhythm and before you know it, you're done.

So when I recently decided to tackle another Chinese meal at home (looking once again to tap my newly acquired Asian cooking staples), it seemed natural, if not entirely authentic, to start with these.  

I followed them with a dish I'd never tried before, from a cookbook that claims a certain level of authenticity and that I've had for several years but amazingly, had never cooked from:  The Land of Plenty, by Fuchsia Dunlop - another apparently well-known-to-others cookbook author.  Why I haven't cooked from this book before is a (partial) mystery.  I mean, 1) it's Asian and 2) it's Sichuan! What's NOT to love?  Once I started thumbing through it, however, I remembered why:  I lacked a specific ingredient that seemed to have a regular starring role - Sichuan Pepper - because until 2005 the USDA had banned the import of this spice.

When it did become available I immediately bought a bottle of peppercorns and threw a hearty teaspoon of them into an improvised stir-fry one night.  Ack.  The flavor was overwhelming and unpleasant and very quickly my tongue had a strange tangy/numby/tingly feeling.  The jar stayed in my spice cabinet, untouched, until last month.  I had finally gained the courage - having by then read more about the spice and the need to 1) toast the peppercorns first, 2) crush them in a mortar, and 3) SPARINGLY sprinkle the powder on the dish just before serving - to try them once again.            

The recipe is recreated here.  To it, I added asparagus because a vegetable was really needed somewhere in this meal.  Mine ended up looking like this:

It was very good. But if I'm being 100% truthful, there were also lingering sensations from my first failed effort that prevented me from loving it the way I know I should.

On The 7th Day, They Baked. And It Was Good.

I don't really consider myself a baker.  I guess because I much prefer the taste of savory to sweet and in my mind baking = sweet (though of course that's an overly narrow association: see focaccia).  Natalie, however, was born with a lollipop in her mouth I think, and Jack will just plain eat everything. So, as Jack has continued his gorging ways, and as Natalie has become more interested in helping me in the kitchen and I have naturally wanted to encourage that, I've been doing a lot more baking this past year.

Take a couple of weekends ago, for example.  We started with cookies because we happened to have two partial bags of baking chips - one  chocolate and one butterscotch - that had slowly been whittled away by nibbling children in search of something sweet, and half a bag of shredded, sweetened coconut.  Inexplicably, they seemed destined to meet in a cookie.

From there we suddenly decided that a cake was needed.  For a Birthday? Dinner party? Nope.  We just needed a cake.  And for some reason it came to me that we needed my Mom's Chocolate Angel Food Cake - my favorite while growing up and the one I requested for my Birthday every year.  

In fact, the first year I was away at college my Birthday happened to coincide with a business trip that my sister Judy had in Oakland. So my Mom baked the cake the night before, frosted it that morning at about 6:00 am, and made Judy carry it on her lap on the plane so she could deliver it to me at my dorm that morning, before the meeting.  Judy was traveling with colleagues and I am certain they thought our family was nuts.  And I think they were late to the meeting.  But that was the best Birthday cake I've ever had.

The only time I had ever made this cake before was alongside my Mom when she came to town after Natalie was born and I realized that I would need that recipe some day.

One might think that would be enough.  No.  There were bananas that were just reaching their brown and rotting peak for banana bread.  This is another of Mom's recipes that I grew up with and that all of my friends throughout my school years agreed was the best banana bread they had ever had ("please don't tell my Mom I said that").  Now my kids - and their friends - know it as the perfect rendition.  Once when Nat, Jack and I were home in Tacoma for Christmas, Judy baked a loaf for us to take back to CA.  It seems my Mom's recipes are good travelers (there's another family story about the cookies - I think - that my Mom mailed to my sister in Louisiana when she was there with VISTA during the height of the civil rights movement.  I think Mom had to call the governor of LA to get them to her - for her Birthday).

Sadly - I didn't get a picture of the bread itself, but as proof that this recipe is The recipe, I share a picture of the recipe card, which clearly demonstrates the use (and abuse) it has seen since Mom gave it to me shortly after I was married.  This is easily the one thing I have made most often, though typically without the nuts that dot the loaves Mom makes.
I love the simplicity of my Mom's recipes: the ingredients, the necessary oven temperature and time, and very little else.  What this recipe lacks, for instance, is the tip that each of these ingredients can be added in succession to a food processor and mixed up in no time at all, with minimal mess.  Or that the bananas should be very ripe.

Likewise with her recipe for the cake.  Just a list of ingredients with the briefest instruction following each one.  Missing: the only thing you frost this cake with is sweetened whipping cream, which will melt if you leave it out too long.  Of course Mom wrote these down from memory - she doesn't follow a recipe that she reads, like I need to do; she just makes it.  Perfectly.  Every time.  For someone who told me later in life that she always hated cooking, Mom sure managed to put out some delicious food.      

Sigh. Are we finished yet?  No.  For some reason we were compelled to make something else that we could decorate.  We'd made cookies, a cake, and bread.  What was left?  Cupcakes!  So....

Honestly.  We didn't eat all of this ourselves.  We shared.

And then, we rested.

AMEN.
    

More Fun With TK

Last month it was my turn again to select the cookbook for our monthly cookbook club at work.  I knew immediately what it would be: ad hoc at home.  I've been making recipes from the book since last fall and haven't made a dud yet, so it seemed like a good bet for the foodies I work with.  I mused for a bit about whether to choose a recipe I've made before or go with something untried.  I decided on the latter and, it being summer and all (I know this to be the case because of the month portrayed on my calendar, NOT because the weather in any way indicates it to be so), I decided on gazpacho.

Of course, Thomas Keller's gazpacho is different.  Why? Because he's Thomas Keller.  He uses Sun Gold tomatoes for their sweetness, yellow bell peppers for their mild flavor and complementary color, English cucumbers (because I couldn't locate the preferred Armenian cucumbers) for their minimal seeds, piment d'Espelette (which I also couldn't find) because it's hard to find, sherry vinegar because it's expensive......  You get the idea.  And yet, as anticipated, the greatest challenge ended up being the process.

Cut everything up, let it rest in a bowl with some water.  Put it in your $400 Vita-mix (or newly purchased $60 Oster) blender and puree in batches.  Then, because you don't own a fine mesh conical strainer through which to quickly and efficiently strain the fruit from the skins, scoop medium amounts of the puree into your mesh sieve and slowly and laboriously press, press, press the veggie slushie with your silicone spatula until you are left with a pulpy mess in the sieve and a golden liquid in the bowl.  Repeat about 13 times.  Return the golden liquid to the blender and emulsify with copious quantities of extra virgin olive oil, a little vinegar, seasonings (in this case substituting New Mexico red chile powder for piment d'Espelette), and chill.

Just for the fun of it, because you accidently bought 4 loaves of brioche and you have tons of time on your hands, make some cumin scented croutons to add to the garnish.  Don't forget to trim the crust from the bread, of course, because who wants sloppy corners on their croutons?!

In the end the soup was delicious and the texture unlike any gazpacho I have had or made; silky, rich and creamy.  It got rave reviews at the lunch and I was happy that I'd doubled the recipe so that I could serve it alongside TK's grilled cheese sandwiches (note: I did not trim the crusts because who makes crustless sandwiches other than TK for god's sake!) and slightly charred sweet potato chips for dinner the following night.

Chicken Clay Pot!

Well, I've only had my clay pot for probably 10 years and I don't think I'd ever used it before.  I bought it at some little Asian-inspired market on Clement Street in San Francisco with the full intent to use it immediately.  I mean, what's not to love about meat cooked in brothy goodness?  Then I realized that I would need to soak it in water for at least 12 hours before using it (that was the clerk's recommendation), and suddenly it became a time challenge that just didn't seem to find the right time. So it sat at the back of the cupboard gathering dust until I recently ended up with some boneless skinless chicken thighs (not my favorite cut) that I was determined to find a use for.

So I got on line in search of one of my all time favorite clay pot dishes - compliments of Charles Phan, God of Slanted Door.  I found it here.  Of course I would also be making a tofu version.  After prepping the chicken/tofu and getting it into the fridge in its spice mixture, I slowly melted the brown sugar:

Once it was burbling away I added the fish sauce (watch out - it bubbles up quickly and hardens the sugar almost immediately until the heat re-melts it), followed by the soy sauce mixture and chicken.  In a short 8-10 minutes the chicken and tofu were ready.  And though it's been a little while since I ate at Slanted Door, I think my version bore a distinct resemblance to the original.  Yay!

But for the time I had to soak the pot, this ended up being a delicious meal that came together really quickly.  Definitely something you can make on a weeknight, IF you remember to soak your pot. I'll be making it again, though I'll probably bastardize it (please don't tell Chuck) by using all chicken breast so I don't have to deal with cutting up those gross fatty little thighs.

Fan-freakin'-tastic Focaccia

Last spring I attempted focaccia for the first time.  I used a recipe I found in Savuer and thought it turned out pretty well.  Given my relative lack of experience working with yeast (I don't count the many times I've dumped all the ingredients into my bread machine as "working" with yeast),  I was really pleased with the results.  But I could see there was room for improvement.  I was a little stingy with the tomatoes and olives, and the sea salt too...   It looked a lot like this:

Fast forward to this summer and my recent wine country excursions and I found myself inspired to try it again.  What was the cause of this inspiration?  A trip here.   This rustic little store down the road from Tra Vigne - still one of my all time favorite restaurants - is a gem.  A crazy hodgepodge of imported Italian treats and unusual condiments, all surrounding a low-slung platform with various size bottles of extra virgin olive oil, produced from olives grown on the property by the family that has owned the business for over thirty years.  I've been dropping in now and then since sometime in the late '90's probably, but this last time they had something new to offer: infused olive oils.  Meyer lemon, chili, Tuscan herb, and more.  I was tempted to grab a small bottle of each (maybe 6 or 7 in all), but I was on a budget and what I really needed was just your basic, delicious extra virgin olive oil.  So I settled for two infused oils: chili (of course), and Tuscan herb.  Oh yeah, and a bottle of aged imported balsamic vinegar.

I used the Tuscan herb oil in the recipe, and added a sprinkling of magic from Whole Spice.  If you haven't been here, go.  If you don't live near enough, I'm sorry because the fun is in getting to pick out your own spices and put them in small bags or jars to take home.  You can order on-line, which is good because you can still get the magic Pizza Blend.  I went tomato crazy and added thinly sliced red onion, and a generous dash of course sea salt.  This focaccia was PERFECT and will definitely become a family favorite - in fact, I may make it again today.

Catching Up

It appears my cooking funk sort of continued in June.  Or maybe it was more writer's block.  In my defense, I did attend 2 destination weddings in June  - in the Wine Country - which meant I was forced to stay back-to-back weekends in St. Helena and Geyserville, respectively; thus rendering those days worthless for cooking but perfect for wine tasting.   In any event, here's a brief (?) recap of my efforts (or lack thereof).

I attended a potluck bridal shower and made Zucchini Pancakes with Mint Creme Fraiche. They turned out OK, despite forgetting a critical step in the process: squeezing the excess liquid from the shredded zucchini/potato mixture prior to frying.   Do not forget to do that.

I also made these pancetta wrapped, blue cheese stuffed dried plums (aka prunes) with a honey balsamic glaze.

Not only was I insane to attempt two such labor intensive appetizers for the same event, but I chose two things that really should be made and then served immediately - not made, then rested while I shower and dress, then transported to someone else's home to be re-heated and served.  In the end, though, they were well received. (That could be because they were actually pretty good, or it could be that they just stood up well against the range of store-bought dishes provided by the other guests.  That sounds snobby, and I guess in a way it is.  But when you are invited to a potluck event and it is spelled out in the invitation that the format is based on there being so invitees who love to cook, I expected that there would be more than 3 or 4 of us actually doing some cooking.  Sorry if that sounds bitchy, I was just surprised.).

I was also inspired, and gently prodded, to try some Chinese stir-fry cooking in June.  The May issue of my favorite food magazine, Saveur,  had an article on the topic and I just happen to live near a pretty fantastic Chinatown.  So I spent a little time wandering the aisles of Orient Market one Saturday picking up essentials like Dark Soy Sauce, Rice Wine, and the apparently quite versatile Black Vinegar.  And Natalie and I played dueling woks one night making Cong Bao Rou Si, and a tofu variation.  See how much fun we had?

Con Bao Rou Si, in case you don't read American Chinese, is Stir Fried Pork with Leeks and looks like this on a plate next to my favorite cauliflower recipe by Jacques Pepin:

One evening we had an old standby crowd pleaser: Penne with Vodka Sauce.  I also attempted "real" garlic bread to accompany it (yes, I know, some people say that two starches are unnecessary, but until you have sopped up whatever delicious pasta sauce remains on your plate when the pasta is gone, you haven't lived).  I'm sure we also served a tossed green salad, but that rarely warrants a picture.

Perhaps my shining moment of June came in the simple, yet nearly impossible to execute, perfectly roasted pork tenderloin. See the ever so slight blush near the center of the cut?  Gradually fading to the still moist taupe colored perimeter and finally the dark, herby outside crust?  It was perfection.  And completely unappreciated by Jack.  He doesn't realize I may never be able to repeat this wondrous occasion.

So, that's June - I guess I managed to create a number of dishes after all.  As Ali would say: Cheers to me!

Conjuring Summer

May was a pretty dreary month all-in-all:  Mom's "episode" and resulting hospital visit, no hummingbirds, crappy weather repeatedly drenching my canvas and wood deck furniture, Lee's win and LOST's loss.  Really, it was more than some people should be expected to handle.

Yes, there was some cooking done, but none of it very interesting or inspiring.  On Memorial Day, Natalie and I tried to break me out of the funk I was in.  The result didn't really inspire me either, but I should have known better. Under the best of growing conditions, it's really too early to get delicious nectarines, peaches or blackberries.  Under this year's conditions, it's laughable.  The best things to come out of our efforts are the pictures. Which Natalie mostly took, thank goddess, because I'm fairly sure I would not have thought to.  The other GREAT thing - Natalie's mise:

The Rustic Nectarine and Blackberry Crostata with Cornmeal Crust?  Not so much.  Maybe if it was August.  It wasn't bad, but neither was it very flavorful.  The dough I thought was very good: the cornmeal and orange zest gave it both texture and just the right zing. It probably would have been better with vanilla ice cream (as noted in the recipe and by several of the previous reviewers), but I didn't have any and, I wasn't inspired to make any.  So, it was just the rustic crostata and it would have to stand, or slump, on its own merit.

Slumping was a distinct possibility since I was fairly sure I'd added too much ice water, resulting in a much wetter dough than the crumbly pate brisee that I typically make. Lacking a sheet pan with sides that could accommodate the crostata, I had horrifying images in my head of the fruit juices seeping out, burning, and adhering all over the floor of my new and still relatively clean oven... so I probably overcompensated with the egg wash (nice action shots, Nat!).  Once it was all put together I started to feel a little more confident, though the smell of burning fruit seemed an inevitability.

I mulled a little.  I whined and wrung my hands.  Finally, from the depths of my inspirationless, soggy, and muted month of lackluster culinary endeavors, an idea emerged.  Perhaps I could at least prevent the impending burned fruit juice debacle by creasing and folding up the edges of the parchment (not to be confused with wax) paper all around the damned thing.  So I did, and said a short, godless prayer, and....  Voila!

Here's to a happier and more fruitful (ha!) June!