Don't Pop Your Cork: Opening Champagne Correctly

You have splurged on a nice bottle of champagne (or sparkling wine)* and opening the bottle seems a bit intimidating. The correct method for opening a bottle is probably not the way you think; the cork should not go soaring through the air spewing the golden elixir everywhere. Instead, here are a few tips to ensure safety and optimum enjoyment:

1. Make sure your bottle is well chilled (42°F to 50°F) for at least 30 minutes in a bucket with ice and water before opening.

2. Remove the foil surrounding the cage and cork.

3. Keeping one hand firmly on the cage and cork, use your other hand to unwind and loosen the cage. Leave the cage on for a better grip on the cork.

4. Hold the bottle at a 45-degree angle, pointing away from anyone or anything breakable. The amount of pressure in a champagne bottle is very high, and it can easily send the cork flying unexpectedly.

5. With one hand still firmly holding the cage and cork, grip the bottom of the bottle with your other hand. Gently twist the bottle from the bottom while keeping a firm grip on the cage and cork. At the same time, rock the cork very slightly to get it moving. You are turning the bottle, not the cork.

6. You'll feel the cork begin to move and press up against your hand. Keep a firm grip on it. The amount of pressure you use determines how loud the pop is when the cork finally comes out. You should actually rock the cork slowly while twisting to ease it out so the bottle releases a small sigh. This way the pressure is taken off and you keep the sparkling wine from spilling everywhere.

However, if you must make a big production of opening your bottle, then you'll want to saber your champagne. Sabrage (the method of opening a bottle with a saber) became popular in France during the time of Napoleon who preferred to celebrate his victories by having his bottles of champagne sabered open. Sabrage involves swinging a specialized sword over the tip of the bottle; this method cleanly removes the glass lip along with the cork. This method is not recommended for home use (Duh!)

Regardless of the way you open your champagne or sparkling wine, please enjoy it responsibly. If you are not celebrating in your own home, please designate a sober driver or take a taxi cab to get home safely.

*True French champagne blends three grapes―Chardonnay (white), Pinot Noir (red), and Pinot Meunier (red) from the Champagne region of northern France. However, sparkling wine is made all over the world. As a general rule, méthode champenoise (Champagne method) is the phrase you're looking for on the sparkling wine's label. This means that among other things, the wine has undergone a second fermentation in the bottle, producing millions of tiny bubbles.

Sweet Potato Gnocchi with Sage and Pecans

Sweet potatoes are readily available during the cooler months and are a delicious accompaniment to all sorts of dishes. Sweet potatoes are low in calories and contain no saturated fats or cholesterol. They are a rich source of dietary fiber. They are also an excellent source of the powerful natural antioxidants beta-carotene and vitamin A. Vitamin A is also required by the body to maintain integrity of healthy mucus membranes and skin and is a vital nutrient for vision. These amazing tubers are jam-packed with essential vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B-6) and thiamin (vitamin B-1), niacin, and riboflavin as well as gracious amounts of minerals like iron, calcium, magnesium, manganese, and potassium that are essential for metabolism.

We always seem to have sweet potato leftovers. Perhaps we subconsciously make extras as an excuse to make gnocchi (or pie!) This recipe has it ALL: sweet, savory, cheesy... (need we say more?) The wonderful flavors and textures of this dish will make you a sweet potato enthusiast too. 

Gnocchi Dough:

• 2 cups sweet potatoes, mashed
• 1 1/2 to 2 cups wheat flour
• 1 egg
• 1/4 cup Parmesan cheese
• 1 teaspoon kosher salt


• Sauce & Serving:
• 20 large fresh sage leaves
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/3 cup pecans (or walnuts), chopped
• Grated Parmesan for serving

If you are not using leftover sweet potatoes, first you must cook some sweet potatoes. We normally have leftovers so this step is not usually part of the recipe for us. The microwave works wonderfully for the potatoes in this recipe. Prick the sweet potatoes with a fork and then microwave until cooked all the way through. In our microwave this takes about 20 minutes on high. In our microwave this takes about 20 minutes on high. They are done when a knife inserted into the center goes through with little resistance. Alternatively, you can bake them in a 450°F oven for 40 minutes.

Once the potatoes are cool enough to handle, scoop the flesh from the skins and place in a mixing bowl. Mash the potatoes until smooth, and then add egg, 1/4 cup Parmesan cheese, 1 teaspoon kosher salt, and about 1 1/2 cups wheat flour. All-purpose flour works just fine as a substitute if wheat flour is not available. Mix with a spoon and then kneed until a soft dough forms. Then gradually add additional flour until the dough is not sticky.  Depending of the moisture level of your potatoes and egg, you may have to add a fair amount more flour to get the dough to a workable condition. If it’s too sticky to roll out, add more flour. Don’t overcompensate though; the dough should be soft – not dense.

Now for the fun part! Divide the dough in four parts, and using your hands, roll out each piece into a very long, skinny roll (our boys call them “snakes.”) Then cut off small parts of the dough to form little pillows. Each “snake” makes about 20 gnocchi. If you want them to look fancy, you can use a fork to make indentations on the top of each piece. Place the gnocchi on a parchment lined baking sheet.

Bring large pot of salted water to boil and working in batches, boil gnocchi for 3-5 minutes until tender. The gnocchi will float on the surface when done. Don’t over- boil or they turn to a gluey mush!

While there are lots of sauces that go well with gnocchi, the simplest is the best. In a large saucepan, heat a tablespoon or two of olive oil. Add chopped sage and a bit of kosher salt and heat for about a minute before adding gnocchi to pan. Transfer gnocchi from the boiling pot with a slotted spoon directly into the pan with the sage-infused olive oil. Toss gnocchi to coat well and cook for several minutes until slightly browned. Cook remaining gnocchi in same fashion, transferring to the pan once boiled.

Serve immediately, topped with chopped pecans (or walnuts), freshly grated Parmesan and a bit of fresh ground pepper.

Note: Any uncooked gnocchi can be frozen for up to 1 month. We freeze them in a single layer on a cookie sheet and then store them in a freezer bag. Do not thaw before cooking; simply boil them right out of the freezer so that they thaw as they cook.

Meet the Original Tom & Jerry

This very potent variant of eggnog which is served hot with brandy and rum was a popular drink in the U.S. and England from the mid-1800s until the Eisenhower administration. “Thomas and Jeremiah” was a jokingly-highfalutin’ name for the frothy hot drink once every bit of piece of American Christmas iconography as mistletoe and roasted chestnuts. In the 1880’s, the New York Sun reported that the most fashionable barrooms would place a huge ornamental and costly punchbowl midway on the bar at Christmas time. It was vulgarly called “dope.” The stylish martinis and “wallbangers” of the swinging 60’s instigated the demise of the Tom and Jerry craze. We first encountered this heady libation at a neighbor’s home several years B.K. (before kids.) We were very excited to find the recipe in our first cookbook “The Joy of Cooking” copyrighted in 1975 (which has been adapted below.) We’ve been told that later versions of the cookbook do not include this recipe, so truly it must be an outdated concoction.

Contrary to popular belief, the drink’s name is not related to the popular MGM cartoon nor was it the brain-child of famous bartender "Professor" Jerry Thomas who authored of one of the first bartender's guides “How to Mix Drinks” in 1862 either. Instead, it is a reference to Pierce Egan's book, “Life in London” and the subsequent stage play “Life in London” (“Tom and Jerry”) circa 1821. To publicize the book and the play, Egan introduced a variation of eggnog by adding ½ fluid ounce of brandy and rum calling it a "Tom and Jerry." The additional fortification helped popularize the drink.

The drink also features prominently in Damon Runyon's 1932 short story "Dancing Dan's Christmas" beginning with the passage: “This hot Tom and Jerry is an old time drink that is once used by one and all in this country to celebrate Christmas with, and in fact it is once so popular that many people think Christmas is invented only to furnish an excuse for hot Tom and Jerry, although of course this is by no means true.” Runyon’s story, which inspired the Broadway musical “Guys & Dolls,” introduces the drink and a group of New York street characters who, after having a few “cracks” of Hot Tom and Jerry, embark on a goofy adventure to spread holiday cheer while tarnishing the image of Santa Claus in the process.



Tom & Jerry Batter:

• 3 eggs
• Pinch of cream of tartar
• 1/4 cup powdered sugar
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

Wash the eggs in their shells with mild dish soap before cracking* and separate the egg whites from the yolks. In a large bowl, beat the egg whites with cream of tartar until they are stiff but not dry. In another bowl, beat the egg yolks with sugar, allspice, sugar, cinnamon, and cloves. Gently fold the yolk into the egg whites trying not to deflate the whites. This is the batter which can be stored in the refrigerator for up to a week or it can be frozen.

For each drink:
2 tablespoons of Tom & Jerry batter
½ jigger (3/4 ounce) of brandy
1 jigger (1½ ounces) of dark rum

Dollop batter into a mug and add brandy and rum. Top off the mug with the hot water, milk or coffee and gently stir to mix thoroughly and dust each mug with freshly grated nutmeg. To quote Dancing Dan, “you will never taste anything so soothing in your life.”




*The original recipe in “The Joy,” the eggs are used raw. To avoid the threat of salmonella, use the freshest eggs possible and wash the shells before using. You can use pasteurized eggs or you can prepare the batter over a double-boiler if you wish to be extremely cautious.

Busy Hands Cinnamon Dough

Busy hands are happy hands (and make happy Moms!) While this dough is not comestible in the true sense of the word, it is made from edible ingredients to form non-toxic, kid-friendly craft dough is undeniably perfect for the holidays. It gives the kiddles something to do while you work, makes the house smell wonderful and makes adorable holiday gifts and tree ornaments. This was always a great way for the kids to experiment with shapes using cookie cutters and plastic utensils to create their own masterpieces. One year we used alphabet cutters to make gift tags for packages. They were almost as well received as the actual presents!

Cinnamon Dough

• 3 cups (25 oz. jar) of unsweetened applesauce
• 1 cup ground cinnamon
• ½ cup ground clove
• ½ cup ground nutmeg
• 1 tablespoon corn starch (or non-toxic school glue)

Pour applesauce into a sieve and place over a bowl. Drain overnight. Mix together ingredients and roll out dough on adding more cinnamon if needed to roll out dough without it sticking to your work surface.

Roll the dough between waxed paper until it's between 1/4" thick and 1/2" thick. And then cut out desired shapes. Gently place the shapes on a piece of clean wax paper or parchment paper. You can use a straw to punch a hole for the ribbon to hang. The circle of dough will pull out with the straw.

The ornaments will take about 4 days to dry completely depending on their thickness. You should plan to turn them over a couple of times or the edges will curl. (The thicker they are the longer it takes for them to dry, but the less they will curl.) Don't be surprised if the ornaments shrink a bit during the drying process. You may wish to keep this in mind when picking out the cookie cutters for your designs.

When dry, thread a piece of ribbon or yarn through the hole to hang. Enjoy the wonderful scent all season long.

Waste-Not Want-Not Rice Pudding

Anyone who has ever tried to cook for their children knows that it is nearly impossible to judge how much food to prepare on any given evening, which in this difficult economy can be very frustrating as we don’t want to waste food.

Rice is a wonderful accompaniment to countless meal options. It is also a rich source of dietary energy and a good source of thiamine, riboflavin and niacin. Rice provides 20 percent of the world’s dietary energy supply, while wheat supplies 19 percent and corn only 5 percent. Luckily, rice also keeps well as a leftover and can be used in a variety of salads, casseroles and, my personal favorite, rice pudding.

Not only is this recipe simple, but it makes a great, soothing dessert and is especially delicious served with a dollop of whipped cream. It makes a great breakfast treat too (but perhaps without the whipped cream.)

• 2 cups leftover cooked white rice
• 2 cups whole milk
• 1 cup half and half
• 2/3 cup sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 large egg, beaten
• ½ teaspoon cinnamon, optional
• Pinch of nutmeg, optional
• ½ cup raisins, optional
• 2 tablespoons of brandy or rum, optional

Combine cooked rice, milk, half and half, sugar and salt in a medium saucepan. The mixture will look very thin and you may think the proportion of rice to liquid is off, but it’s not. Bring to a boil, and then lower the heat to a simmer and stir in the vanilla and raisins.

Simmer the pudding-to-be uncovered for 30 minutes, until the rice is very soft and just about all of the milk is absorbed. Stir often, particularly toward the end. The mixture should still be a littler thinner than you want the finished product to be because it will continue to thicken as it cools. Stir in cinnamon and/or nutmeg, if using and then slowly stir in the beaten egg and continue to cook for 1 minute.

Remove from heat, and add the brandy (if using) and stir well to mix. Pour into a bowl and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled with whipped cream.

Technique of the Week: Mulling (for Cycling Santas)

Mulling is a centuries-old practice in which various spices and fruit essences are infused into heated juices, wines, ciders or brandies. The ingredients used in this infusion are known as mulling spices. The recipes for mulling spices may vary somewhat, but in general they include allspice, nutmeg, cloves, cinnamon, star anise and various dried fruit peels. The essences of the mulling spices create a complex undertone of spicy and citrus flavors which complement the basic fruit elements of the mulled beverage.

The process of mulling was first used with wines which prior to refrigeration and modern bottling techniques, went bad pretty quickly. To delay spoilage (and make spoiled products taste less disgusting,) spices began to be added during the Renaissance period. Since young wines were commonly bottled during the early fall, “mulling” was necessary by Yuletide as some were beginning to reach the undrinkable stage, hence how the consumption of “mulled” beverages became a holiday tradition. Apple cider was another autumnal product which lent itself to mulling. Physicians of the period also believed that mulled beverages were curative acting as a kind of vaporizer and conduit of other foodstuffs to every part of the body, and the addition of fragrant and exotic spices would make it even more wholesome.


These “therapeutic” properties made mulled cider the perfect choice for celebrating the 5th annual Atkins Park Santa Ride benefiting The Leukemia & Lymphoma Society last Wednesday. Cyclists dressed in Santa suits and bikes decked out with trees, lights and tinsel rode through the streets of the Virginia-Highland neighborhood braking several times en route to revel and share some holiday cheer.

We were very excited to be part of this year’s festivities. Dom and other members of the Morningside Dads’ group hosted a “holiday cheer” station near Piedmont Park featuring hot mulled cider for the merrily-clad riders. Using a small camp stove, the mulled cider was steaming hot as riders stopped to imbibe and socialize.

Cheerful Mulled Cider

• 1 gallon apple cider
• 2 cups dark rum
• 1 cup light brown sugar
• 2 teaspoons allspice, ground
• ½ teaspoon nutmeg, ground
• 1 apple, sliced
• 1 orange, thinly sliced
• 3-4 cinnamon sticks
• 2 teaspoons whole cloves

Wrap cinnamon sticks and whole cloves in cheese cloth and tie tightly. Place apple cider in a stock pot with the wrapped cinnamon and cloves, and apple and orange slices and bring to a boil. Add the brown sugar and ground spices and stir to dissolve sugar. Reduce heat and simmer for 10 minutes before adding rum. Ladle into mugs and make merry!

Bacon-Braised Brussels Sprout Love

Brussels sprouts are one of those vegetables that you either love or hate. There is very little middle ground where they are concerned. Our family falls into the “love” category. In fact, I have been known to order Brussels sprouts as my main course at our favorite restaurant.

Brussels sprouts are now known to top the list of cruciferous vegetables. While all cruciferous vegetables contain glucosinolates (the chemical starting points for a variety of cancer-protective substances), Brussels sprouts have been shown to have greater amounts of  glucosinolates than those found in mustard greens, turnip greens, cabbage, kale, cauliflower, or broccoli.

These Brussels sprouts are very hearty and smell delicious, and go very well with pork dishes. Take care not to overcook the sprouts because not only will they lose their nutritional value and flavor, but they will begin to emit the unpleasant sulfur smell that is so often associated with overcooked cabbage.

• 1 1/2 pounds Brussels sprouts
• 4 ounces (about ½ cup) bacon, chopped
• 1-2 cloves garlic, peeled and smashed
• Kosher salt
• Freshly ground black pepper
• Crushed red pepper flakes (optional)
• ½ cup water
• 2 tablespoons cider vinegar
• ¼ cup grated Parmigiano-Reggiano

Wash, trim and cut the Brussels sprouts in half. Next, place a large pan over medium-high heat. Cook bacon turning, until crisp and until fat renders (about 2 to 3 minutes.) Transfer to paper towels to drain.

While bacon is cooking, prepare Brussels sprouts by removing brown and damaged outer leaves and trimming the bottoms. To help Brussels sprouts cook more evenly (and quickly), cut each sprout in half. Add the smashed garlic clove, crushed red pepper (if you are using) and Brussels sprouts to the rendered bacon fat in the skillet and cook over moderate heat, stirring occasionally (and gently) until slightly caramelized (about 3 minutes).

Add water to the pan and gently scrape the caramelized bits from the bottom of the pan. Then simmer, covered, for approximately 5 minutes until sprouts are fork tender but not mushy. Remove lid and add a splash of vinegar and reduce until syrupy, another 2 to 3 minutes.

Crumble bacon over the Brussels sprouts and toss with salt and pepper to taste. Serve with a sprinkling of shaved or grated Parmigiano-Reggiano.

Torrone - Italian Nougat Candy

Every year one of Dom’s friends would bring a box of La Florentine Torrones from Rulli Brothers in Youngstown for the holidays. Our friend did not go home this year, so Dom found himself “torrone-less.” I researched and found this recipe. The first batch did not set up properly; I don’t think I beat it long enough. But, the second batch was a huge success and received rave reviews from all our local connoisseurs.

Torrones are a traditional Italian Christmas treat. According to legend, the nougat confection originated in the 15th century when a sweet made with honey, egg whites, and almonds were offered at a wedding of Italian nobles. The nougats were made in the shape of the Torrazzo of Cremona in Lombardy, Italy. The Torazzo is the bell tower of the Cathedral of Cremona, and the source of the candy’s name “torrone.”

• ½ cup honey
• 1 cup sugar
• ¼ cup light corn syrup
• 2 large egg whites, room temperature
• ¼ teaspoon cream of tartar
• 1 teaspoon pure vanilla extract
• 1 ½ cups toasted almonds, whole

Combine honey, sugar, and corn syrup in a saucepan. Cook over medium heat, stirring occasionally, until mixture the sugar has dissolved and a candy thermometer registers 300 degrees F in temperature. Remove from heat immediately. Watch very closely because once the caramel reaches 300 degrees it can scorch easily.

Meanwhile, put egg whites and cream of tartar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks are formed, then raise speed to high. Slowly pour in a thin stream into egg white mixture, and beat until mixture has cooled and thickened and begins to stick to whisk, about 10 minutes. Reduce the mixer speed to medium-low and beat in vanilla and almonds. Working quickly, spread mixture into a greased and floured 9” x 13” baking dish.* To spread evenly, I grease a sheet of parchment and place it greased side down on the top and push the nougat flat in the dish.  Let cool on wire rack at least 3 hours, or overnight.

Cut around edges of torrone to loosen. Remove from baking dish and transfer to a cutting board. Trim edges to be straight. Using a long, sharp knife, cut the candy crosswise into 3/4-inch blocks. Torrone can be stored between layers of parchment in an airtight container up to 2 weeks.

*You can use edible rice paper when available on the top and bottom of the torrone. This prevents sticky fingers when eating and adds a professional touch.

Technique Of The Week: Peeling & A Giveaway!

Means “to strip or tear off an inedible or undesirable outer layer, especially as it relates to a fruit or vegetable.” The term “peel” refers to the protective outer layer (exocarp) of a fruit or vegetable which can be peeled away to reveal the edible portion of the produce.

Depending on the thickness and taste, fruit and vegetable peels are sometimes eaten, such as with apples. In some cases the peel is unpleasant or inedible, in which case it is removed and discarded, such as with bananas or potatoes. In the case of citrus fruits, the peel is bitter and generally not eaten raw, but may be used in cooking. The outermost, colored part of the peel is called the zest, which can be peeled off and used in recipes for its tangy flavor.

Like every budding chef who starts out with the routine task of peeling, my peeling career began with an ancient swivel-blade peeler and some carrots. The peeler of my youth is still the most commonly available, is still inexpensive (I even saw one recently at the Dollar Store!) and is still perfectly designed for the job it's meant to do. It was a simple tool with a contoured metal handle, which is really an open, easy-to-grip frame that provides a stable holder for the steel rod that, in turn, secures the blade. The curved blade is point¬ed at the top, the better to carve out unwanted potato eyes, and has a slit down the center. Since both sides of the interior slit are sharp, the peeler works equally well for righties and lefties. And since the blade is mounted on a steel axis, it rotates just enough to ride up and down the hills and valleys of a bulbous potato or craggy squash.

I was 23 before I realized that there were other types of peelers. I was intrigued by the top-bladed “harp” peeler, but quickly relegated it to the yard sale heap because I could never master the proper motion and ended up with a frustrated pile of mutilated potatoes. I reverted back to the rickety prehistoric pivoting version of my formative years.

Then I found it. The only peeler I will use forevermore. The stationary-blade peeler is as close as you can get to a knife and still have the convenience of the curved, slit-down-the-center righty or lefty blade. On this no-nonsense tool, the blade is mounted straight up on a handle that can be made of any manner of high-tech materials or the standard metal, plastic or wood. I prefer the indomitable straightforward movement of the immobile blade to the clanky swivel variety.

Recently, I got 2 handheld “Swift Peelers” made by Kitchen Keepers. One for us and one for YOU! The compact peeler slips over your middle finger allowing you “to run your palm naturally all over your fruits and vegetables for the easiest most efficient peeling ever.” We can experiment together to see if it lives up to its sales pitch. Now, here is what you have to do to WIN this handy little devil!

Ways to Enter (3 possible entries):

1. "Like" We Like To Cook! on Facebook and leave us a comment in the comment section below this post letting us know you did so = 1 Entry

2. Leave us a comment in the comment section below this post telling us what kind of peeler you prefer to use = 1 Entry

3. Share this giveaway on your Facebook page and tag @weliketocook and then come back and leave a comment below to let us know you did so = 1 Entry 

**Make sure you leave a separate comment for each entry and list a valid email address so that we can contact the winner!**

This Giveaway will close on Sunday, December 18th at midnight EST and a winner will be randomly selected using random.org and announced no later than Monday, December 20th.

*I have not received any monetary compensation for this product mention nor is it sponsored or endorsed by Kitchen Keepers or Facebook. We have purchased these products on our own.

Oh Yea! The technique part...

How to Peel Produce:

The peel fruits or vegetables using a vegetable peeler, firmly grasp the produce in one hand and hold the peeler in your other hand. Slant the peeler downward and slowly peel the skin away. Rotate the item and continue the peeling.

Continue the process with the top and bottom of the produce making sure to remove all unwanted skin. Using the pointy tip of the peeler, extract any unwanted blemishes or growth (like a potato’s “eyes”) by simply gouging the tip into the produce and twisting with your wrist. Remember to save the peels that can be used to enhance broth or soup or add them to your compost pile.

Food, Wine & Cars: A Tour of Discovery

On Saturday, the multi-city Buick Discovery Tour rolled into the Loews Hotel in midtown Atlanta offering locals the opportunity to mingle with celebrity chefs, attend cooking demonstrations, participate in a wine tasting and get a first-hand look at Buick’s 2012 line. Buick, in partnership with FOOD & WINE magazine, gave Atlantans the chance to “discover” gourmet cuisine, fine wine and luxury vehicles.

Our tour began with a cooking demonstration by Chef Hugh Acheson, one of Food & Wine’s Best New Chefs of 2011, current judge on Bravo’s “Top Chef Texas” and owner/chef of the popular Atlanta restaurant Empire State South. Chef Acheson showed us how to prepare a roasted carrot and beet salad with feta cheese and cumin vinaigrette while encouraging the audience to savor seasonal ingredients and local produce. We all sampled the fresh simple salad and marveled at how well the cumin complemented the carrots
.

Next we were treated to an exhibition of molecular gastronomy (the application of both scientific and artistic principles in cuisine) by Chef Ben Roche, Executive Pastry Chef of Chicago’s Moto restaurant and co-host of “Future Foods” on Discovery’s Planet Green Network. Toting a huge canister of liquid nitrogen, Chef Roche prepared a batch of bacon ice cream flavored with bacon, maple syrup and sage, and beaten in a mixer with liquid nitrogen. He then re-created his signature “S’mores Bomb,” a caricature of the traditional ice cream bombe, complete with an Asian glass noodle ”wick” that he actually lit.

We were then escorted to the hotel parking lot which was packed with a fleet of 2011 Buicks including the Regal Turbo, Lacrosse, and Enclave. Informative product presenters and a legion of personal driving concierges provided information about the vehicles while guiding drivers around a 2-mile test-drive course. Special thanks to my ride-along partner Tamara who was a great chaperon in demonstrating the luxurious amenities of the new Buick LaCrosse.

Wine Consultant Michael Green, owner of Liquid Assets Consulting Group, gave a captivating and  animated lecture, condensing a 32-week wine seminar into a 20-minute lesson and tasting. Attendees tasted a pouring of Rodney Strong 2010 Charlotte’s Home Sauvignon Blanc and compared its flavor alone and after a bite of lemon noting that the lemon’s acidity altered the drinker’s perception of the wine’s flavor. His best advice is that “if a particular wine tastes good to you, then it is a good wine.”

The grande finale featured charismatic Chef Ming Tsai (producer of  the Emmy-nominated public television cooking show, “Simply Ming,” and owner of Blue Ginger restaurant in Wellesley, MA) slicing, dicing and cajoling his way through his favorite chicken and tri-bell pepper chow mein and sweet and sour mango pork recipes; offering comic relief while proving to the crowd that Asian food is approachable for the home cook. Each attendee was also were presented with a signed copy of Ming Tsai’s Simply Ming One-Pot Meals to take home as a reminder of the amazing event!

And, as if that weren’t enough - for every attending guest, Buick will make a donation to The FEED Foundation, a non-profit organization dedicated to improving the global food system, starting with ensuring nutritious school meals for all children.

Be A Good Cookie: Join the Virtual Swap For A Cause

We all have favorite cookie recipes. By the time the holiday season arrives, however, ours are spread far and wide between a variety of bookmarked cookbooks, archived emails, and batter-stained scraps cut from an age-old magazine. Wouldn’t it be fabulous to have them all in one place?

And since, hosting a cookie swap is a great way to get together and exchange gifts with friends during the busy season, we thought a virtual cookie swap would be the perfect way to connect, compile a library of delicious baked goodies and support a wonderful cause!

Through the Cookies for Kids’ Cancer™, you can join in the fight against pediatric cancer by raising funds and awareness through bake sales and cookie exchanges. For each cookie exchanged or sold this holiday season (November-December), GLAD® will donate $.10, up to $100,000. To sweeten the pot, we will donate an additional $.10 for each cookie recipe contributed to this virtual cookie swap! 

We all have that one recipe, whether it's for the viscots your Gram used to bake, that special kolache Aunt Rose served on Christmas morning, or the gingerbread cookies decorated by you and your Mom, right? Share that special experience with us in your blog post along with your special recipe. Please don't forget to include the VCS badge in the body of your post so we can include it in the linky party!

Grab badge code here:

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Don't have a blog, but want to participate? Simply add your story and recipe in the comments section below, and the recipe will be counted in our donation list!

Technique of the Week: Braising

Braising is a long, slow, moist method of cooking used for cuts of meat, poultry, and game that are too tough to roast. Braising utilizes the combination of heat, time, and moisture to break down the tough connective tissue collagen in meat. Many classic braised dishes such as coq au vin are highly evolved methods of cooking tough and otherwise unpalatable foods. Pressure cooking and slow cooking (as in a crockpot) are other forms of braising.

Braised meats are usually cooked in one piece which are first seared in oil and then cooked with vegetables in a tightly covered pot with a close-fitting lid. The dish is then cooked in a low-temp oven or simmered on the stove top with a surprising small amount of braising liquid.

Braised Pot Roast
1 beef roast, lean chuck, bottom round, or rump, about 3 to 4 pounds
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil
1 medium onion, coarsely chopped
1 rib celery, coarsely chopped
½ cup carrots, cut into ½” chunks
4 cloves garlic, smashed and minced
1 teaspoon crushed red pepper (optional)
1/2 teaspoon dried oregano
1 small bay leaf
1 cup beef broth
1 can (13 ounces) diced tomatoes (can substitute crushed)
8 ounces baby portabella mushrooms, washed and sliced (optional)

In a large pot or Dutch oven, heat olive oil over high heat. Do not begin to sear meat until pan is quite hot. Salt and pepper the meat on both sides and brown the roast on all sides in the hot oil. Add the onions, celery, carrots and mushrooms; reduce heat to medium and sauté, stirring frequently, for about 2 minutes. Add the garlic and cook for 1 minute longer. Add the oregano, bay leaf, beef broth, and tomatoes and then bring to a boil.

Reduce the heat to low; cover and simmer for 2 to 2 1/2 hours, or until the beef is very tender. You can also place the Dutch oven in a 325oF oven for the same length of time. We serve this pot roast with mashed potatoes or egg noodles and a tossed green salad.

Dried porcini mushrooms can be used in lieu of the baby portabella mushrooms. Put ¼ cup of dried porcini in a cup or small bowl and add enough boiling water to just cover them. Steep them for 20 minutes or until they've expanded. Drain them, reserving the liquid, and mince them. You can use the reserved mushroom liquid in lieu of some of the beef broth.

Back to the Roots Golden Borscht

In response to a post by Archana Potdar of The Mad Scientist's Kitchen, we are going “Back to the Roots.” We started this blog several years ago, as a way to record all our family recipes, traditions and tricks for our boys to have when they grow up. Along the way, we have tried new ingredients and created new recipes that have shaped new traditions.

When considering an older post for a new twist (and never being able to resist a play-on-words), the obvious choice for a recipe redux had to be roasted beets. These root vegetables are even more appropriate given that Archana asked for vegetarian options for included recipes.

The first thing that leaps to mind when we think of beets is a traditional Ukrainian borscht; beet soup. So, for a makeover with a new twist, we decided to use golden beets instead of the typical magenta-colored roots. We used chicken (or vegetable) broth instead of beef broth and orange juice instead of red wine or vinegar which seemed to better complement the flavor of these yellow-fleshed beets. We also used yogurt instead of sour cream for an added tang.

• 1 cup roasted beets, peeled and sliced
• 1 cup chicken broth or vegetable stock
• ¼ cup orange juice
• 2-3 cloves of roasted garlic
• ½ teaspoon salt
• ¼ teaspoon ground white pepper
• Yogurt (we used FAGE Total Greek-style)*
• Fresh chives, chopped for garnish

Place the beets in a small roasting or baking dish in one layer. Drizzle with the olive oil, salt and pepper. Toss to coat. Roast until tender and easily pierced with a knife, about 45-60 minutes. Remove from the oven and let cool.

When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers. Slice the beets and place in a food processor or blender. Add stock, orange juice, roasted garlic, salt and pepper and puree to desired consistency.

Refrigerate until cold. (While borscht is occasionally served hot, it is most often served cold.) Taste the soup and adjust seasonings before serving with a dollop of yogurt and chopped chives.

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway.

Black Friday Bobbie

The dishes are clean and put away, the table linens are in the washing machine and the house seems empty after the controlled chaos that is Thanksgiving. After an early morning of Black Friday bargain hunting and back home for scouring, you have worked up an appetite; it’s time to break out the leftovers [insert eye roll here.]

Okay, for some us, the thought of eating more turkey is repugnant, but for the “bona fide golly turkicanis freak,” there is no such thing as too much turkey. The sandwich, made famous by Capriotti’s Sandwich Shop, was voted the Greatest Sandwich in America by AOL’s Lemondrop.com in 2009. “The Bobbie” (Thanksgiving dinner in a sandwich) is a year-round favorite in Las Vegas where it is reputed to be the best way to recharge after a late night out on the town.

• 1 (9-inch) hoagie or submarine roll
• 4 ounces roasted turkey, thinly sliced
• 4 ounces turkey stuffing
• ¼ cup cranberry sauce
• Mayonnaise
• Salt and pepper to taste

Split the sub roll lengthwise and spread a light coating of mayonnaise on each half. On the bottom half of the roll, layer the turkey, stuffing, and cranberry sauce, and salt and pepper to taste. Cover with top of roll, slice in half, and serve immediately.

You can almost imagine the glow of neon and Tom Jones singing in the background as you bite into this refrigerator-cleaning snack. Now, full refreshed, it is time to go get the Christmas tree and decorations...

Cranberry Sauce - Two Ways

The botanical name for the North American large-berry variety of cranberry, vaccinium macrocarpon, comes from the Latin words vacca, meaning cow (since cows seem to be fond of them) and macro meaning means large, with oval leaves. The English term “cranberry” derives from "craneberry" named because the plant's flowers that dip down and resemble the head of a crane (which grow in bogs where cranes make their home and the bird’s seem to like them as well.)

The Pilgrims learned about cranberries from the Native Americans, who discovered the usefulness of the berry’s benzoic acid as a natural preservative. Cranberry sauce became commonplace when General Ulysses S. Grant ordered it to be served to the troops during the Civil War in 1864.

In 1912, "Ocean Spray Cape Cod Cranberry Sauce" became the first commercially canned cranberry sauce. Cranberry sauce is incredibly easy to make at home. There are differences in flavor preference depending on where the sauce is made. European prefer a slightly sour-tasting sauce, while in Americas prefer a more sweetened mixture.

The most basic cranberry sauce consists of cranberries boiled in sugar water until the berries pop and the mixture thickens. Some recipes include other ingredients such as slivered almonds, orange juice, zest, ginger, maple syrup, port, or cinnamon.


Basic Cranberry Sauce
1 (12 oz.) bag of cranberries
1 cup sugar
1 cup orange juice

Rinse cranberries in cold water and remove any damaged or soft berries. In a medium-sized saucepan dissolve the sugar in the orange juice over medium heat. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. The natural pectin in the cranberries will cause the sauce to continue to thicken as it cools.

Easy Cranberry Relish
1 (12 oz.) bag of cranberries
1 whole orange
½ cup sugar

Rinse cranberries in cold water and remove any damaged or soft berries. Wash the orange (yes, the whole orange) and cut the whole orange into quarters. Place berries and orange quarters in a food processor and pulse until pieces are minced to your desired consistency. You may need to do this in batches depending on the size of your food processor.

Pour mixture into a bowl and add sugar stirring to mix. Place in the refrigerator and allow to rest for 30 minutes. Stir relish again just before serving.

 Lifestyle Feature Article on November 30, 2011

No-Place-Like-Home Oatmeal Cookies

Dorothy had it right when she clicked her heels and wished her away out of Oz and back to her Kansas farm by repeating the mantra “There’s no place like home, there’s no place like home,  there’s no place like home…“

We are blessed with the gift of warm and cozy home and though I like to complain about doing mundane chores, I am rarely happier than when doing those routine tasks amidst the drone of domestic machinery and a background of football commentary on a chilly Saturday afternoon.

You can imagine then that there is a ripple in the time-space continuum when hubby is out of town especially on a weekend. Having the opportunity to go quail hunting with his buddies, he skedaddled on a Friday with plans to return on Sunday. In an attempt to express that he would be missed (and to remind him of what he would be missing), I made a batch of his favorite cookies for the long drive to his destination to be shared with his travel-mates.

• 3/4 cup all-purpose flour
• 1 ½ cups old-fashioned oats
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cup packed light-brown sugar
• 1 teaspoon pure vanilla extract
• 1 tablespoon milk
• 1 large egg
• ½ cup raisins

In a medium bowl, combine flour, oatmeal, salt, cinnamon, and baking soda and set aside. In the bowl of an electric mixer, mix together butter and sugar, beating until light and fluffy. Add vanilla, milk, and eggs, and mix well to the mixer, and then add flour mixture. Beat ingredients until just combined; do not over mix. Remove the bowl from the mixer and stir in raisins. Place cookie dough in the refrigerator until firm, about 2 hours or overnight.

Pre-heat oven to 350oF. Line several baking sheets with parchment paper. Scoop out dough using a tablespoon and place on one of the prepared cookie sheets. Repeat with remaining dough, spacing balls 3 inches apart. You can press the dough down with the back of a spoon to flatten into 2-inch diameters if you prefer flatter cookies.

Bake in the pre-heated oven until golden but still soft in center which should take about 16 to 18 minutes. Rotate the pans between oven shelves halfway through baking. When nicely browned, remove from the oven and place on a wire rack to cool completely.

Store in an airtight container at room temperature for up to 1 week. This recipe makes a manageable batch of about 2 dozen small cookies. My family is spoiled and prefers fresh cookies over those that have been frozen thus giving me an excuse to bake more often and them an excuse to stay home because, in the end, there really is no place like it.

Technique of the Week: Trussing

Trussing is a technique used for birds and roasts to keep the meat in a uniform shape to ensure even cooking. Trussing helps the meat keep its shape and holds in natural juices while cooking. 

Trussing a bird:
Trussing a turkey means tying the legs and wings together and closings all cavities to give the bird a nicer and much more presentable appearance. While trussing isn't necessary for cooking, it can actually make the legs and thighs take longer to cook, since the bird is pressed against itself. Trussing also makes the bird easier to carve.

Remove the bird from its packaging. If giblets are available, remove them (they will be wrapped separately and placed in the body cavity) and set them aside to make gravy. Thoroughly wash the bird inside and out under running tap water. Pat skin dry with paper towels and place the bird breast side down on a clean surface.

Fold the wing tips over and secure them behind the shoulder, tucking them neatly under the bird in doing so. This keeps them from cooking too quickly.

Using a trussing needle (or large embroidery needle) and fine cotton string, pull the skin of the neck flap over the neck opening and sew the cavity closed. A toothpick can be used if necessary.

If you are stuffing the bird, fill the body and neck cavities loosely with dressing just before roasting; being careful not to overfill. Pull the skin taut from the breast and fold over stuffing, tucking in the Pope’s nose (fatty tail flap) and sewing the cavity closed with the trussing needle and cotton twine.

Use kitchen string to tie the bird's legs together, pressing the legs close to the turkey body. To secure the legs, press them firmly into the breast, tucking any excess skin between the legs and the breast. Cross the ends of the drumsticks together and tie several loops of string around the drumstick ends and then knot the string.

Trussing a Roast:
The technique is for tying a roast is the same whether you're working with pork, beef, or lamb. Begin with a long piece of standard butcher's twine and bring the string up and around to the top of the roast, forming the letter 'A' with the string being the cross, then pull gently but firmly.

Slowly wrap the string around the feed side again to make another tie, and then pull the string, holding your fingers against the knots to tighten lightly. You want a slight indentation in the meat, but the meat should not be squeezed too tightly. To finish the tie, make the letter 'C', pulling the end of the string through to make another knot. Repeat this process every few inches along the roast.

Stuffed Acorn Squash with Moroccan-Style Candy Cap Filling

I have lived on the East Coast my entire life with few regrets until I tried the Candy Cap mushrooms I received from Marx Foods. My introduction started at my mailbox. When I opened it, I was bombarded by the heady aroma of … butterscotch? With startled curiosity, I opened the package and the aroma erupted, filling the whole room with a wonderful nutty-maple scent. Imagine my surprise to find that a small plastic bag filled with dried mushrooms was imparting such an abundance of fragrance! Perhaps the potpourri industry should consider using these little gems.

Candy cap mushrooms (Lactarius rubidus) which are indigenous the West Coast, primarily coastal California, can be used fresh, however, they are primarily harvested for use in dry form because they are far more flavorful when dried, and can keep their flavor for years.

Visions of sugar plums danced through my head while considering a recipe in which to highlight the candy caps. While strolling through the market, my gaze fell upon two gorgeous acorn squash and I knew exactly how I would use the unusual and unique fungi to underscore their unequaled soft, honeyed flavor.

Moroccan Stuffed Acorn Squash

• 2 medium acorn squashes, halved and seeded
• 2 teaspoons extra-virgin olive oil
• ½ ounce dried Candy Cap mushrooms, chopped
• ½ medium onion, finely chopped
• ½ lb. ground beef (or lamb)
• 1-2 teaspoons freshly ground black pepper
• 1-2 teaspoons Kosher salt, to taste
• Pinch of ground cinnamon
• Pinch of ground nutmeg
• 1 cup white or brown rice, cooked
• 3 tablespoons pure maple syrup

Preheat oven to 400oF. Wash acorn squash to remove waxy exterior coating and cut them in half horizontally. Using a tablespoon or ice cream scoop, remove seeds and make a nicely shaped hole in each half. If the squash halves will not stand steadily on their bottoms, then cut a small portion of the bottom off to make an even surface. Season the four cavities with salt and pepper, then brush with olive oil before placing them cut side down on a parchment lined cookie sheet or shallow pan. Bake squash until tender which should take about 35 to 40 minutes.

Meanwhile, rehydrate the Candy Cap mushrooms by placing them in a ½ cup of boiling water and allow them to sit until the water is cool. Strain the mushrooms and use the reserved mushroom water to cook the rice according the package instructions. Chop the mushrooms and them set aside.

Heat olive oil in a heavy skillet over medium heat. Add onion, and cook until slightly translucent, about 5 minutes. Then add ground beef, chopped Candy Caps, a pinch of cinnamon and nutmeg, and 1 teaspoon salt. Cook, stirring frequently, until meat is browned and cooked through which should take about 5 to 7 minutes. If there is an excess amount of fat, drain before adding rice. Add rice and sauté until rice is fully coated with pan juices.

Once squash halves are done (a knife inserted through the flesh meets no resistance,) turn upwards and add the rice mixture to the empty cavities, then drizzle the tops with pure maple syrup and place back in the oven for 10 minutes until warmed through and the tops are browned. Allow to cool slightly (they retain heat) and serve with a spoon. Scoop spoonfuls of tender squash with the aromatic filling and prepare your tastebuds for an amazing taste sensation.



As the filling was cooking the whole house smelled of maple and cinnamon! It was like a warm comforting cloud which enveloped us, making us crave the finished creation. We all dove into dinner with reckless abandon. (Even our oldest, who is not a big fan of squash, decimated his portion down to the skin!) The intensity of the candy caps shone through and truly complemented and accentuated the flavors of the filling and squash. I may be willing to consider a move to the West Coast!

Simple Satisfying Split Pea Soup

During this Split Pea Soup Week, I am reminded of my first welcoming bowl of this sort of nourishment on a foggy, clammy day in London. You can ask me the name of the pub where I consumed this scrummy sustenance; I have no idea. The creamy, hammy potage served with a piece of dry toast and a shandy* were all that were needed to chase the dampness from my tour-weary bones.

There is a neighborhood pub on every corner, most of which have split pea soup on the luncheon menu alongside ever-present plates of bangers and mash. As a peckish 16-year-old from rural North Georgia, I was so busy absorbing all the sites and scenes I had experienced that morning, that it never occurred to me to look at the sign hanging outside before pushing through the door to immediate warmth and comfort.

Pea soup is highly under-rated and an utter doddle to make. In fact, I chuckle when I walk down the aisle at the grocery and see “instant pea soup” sold in packets. It is an absolutely brilliant dish for a rainy and dank day.

• 1 lb. (2 1/4 cups) green split peas (soaked overnight)
• 2 1/2 quarts of water
• 2-3 tablespoons ham, chopped
• 1 large carrot, grated
• 1 large clove of garlic, minced
• 1 bay leaf
• Salt and pepper, to taste
• Oregano-infused olive oil, for drizzling
• Croutons for garnish

Pick over the peas and remove any stone and soak overnight (if you remember.) Drain and place in a large stock pot with water and bring to a boil. Skim the scum off the top of the soup for several minutes, until the scum ceases to rise, then reduce the heat and allow peas to simmer.

Add grated carrots (you can use a food processor, but a grater is faster and easier to clean), ham, garlic, and bay leaf and cover loosely. Simmer until vegetables are tender, about 1 to 1 ½ hour (less if soaked overnight.) Stir occasionally to prevent peas from sticking to the bottom of the pan.

First, remove the bay leaf. The soup should be fairly smooth with small bits of ham, but if you want a super smooth, you may want to use a blender. An immersion blender works stonking well for this. If you are using a regular blender, take care to work in batches and only fill the blender halfway if the soup is still hot, and hold down the lid while blending.

Return the purée to the pot and heat to serve. Add salt and pepper to taste. Ladle the luvvly-jubbly draught into warm bowls and drizzle with olive oil and garnish with easy-peasy croutons.

Easy-Peasy Crouton Hack:
I love this short cut (probably because I choose to believe that I came up with it myself.) Toast a few slices of day-old bread and rub with a clove of garlic and brush with olive oil (or if you REALLY need them in a jiffy, spray them with cooking spray.) Cut the toasted bread into cubes and Tally-Ho!

*A shandy is beer mixed with “lemonade” which in Great Britain another name for citrus-flavored soda akin to Sprite or 7-Up (just like potato chips are called “crisps” and French fries are called “chips”). The proportion of beer to lemonade is normally half-and-half, but can be adjusted to taste. You should also be aware that European beverages are a tad dodgy in the refrigeration department and are not served icy cold as they are in America, as a result I preferred a greater ratio of lemonade to beer!