Don't waste food. That's what my grandmother always told me. I took that simple idea to heart.
When we go out to eat, I bring home what we don't eat. Especially the
bread. Why let good bread get thrown away?
And if you're in the grocery store, and you see a loaf of marked-down white bread, buy it and you'll be able to make a dessert that's as easy-to-make as it is elegant looking and delicious.
Comfort food – the words alone bring comfort. It may be macaroni and cheese, chicken and dumplings, meat and three or simply lovin’ from the oven. Whatever your comfort food is, there is something about the wintertime that makes us long for, yearn for and crave it! Maybe we’re inside too much away from the sun’s warmth or need to sooth winter blues or even just feel like nesting in our own abodes that make this time of year the time for comfort food. These foods feed our souls as well as bellies and help us make it through another long winter.
This winter has been mild, pleasant, and, I might say, quite enjoyable for this Farmer. I must confess, it is my second favorite season – I love seeing the lines of the limbs against the winter blue sky, the rye grass beneath the gray pecan groves, the deep shadows of thick pinelands, and the general thought of a time for rest before the high buzz of the coming vernal equinox.
Speaking of the latter, spring-like temps have abounded this winter in my neck of the woods, my appetite, though, still turns towards the foodstuffs of cold winter days. Chilies, soups, stews (this dish notwithstanding) have been on my plate and on all those, too, who have supped with me this season. I love making a big pot or pan of something that will feed me for days as well as my staff, family and friends – when you make this dish, all three will surely be in tow!
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You know what I realized I don’t eat enough of? Plantains. These banana relatives must be cooked before eaten, and their starchy potato-goodness is usually featured in African and Caribbean cooking. And while plantains can be used in stews or baked and served alongside fish and meat, my favorite way of eating them involves double frying them into tostones and dipping them into mojo, a garlic and olive oil condiment. It’s a perfect snack or a great way to start a meal. You could even use the tostones to dip into a giant pile of guacamole.
For the Tostones: For the Mojo: Put crushed garlic and a pinch of salt into a mortar and crush into a paste. Add the chopped cilantro and crush a little bit more. Add the oil to the garlic, salt and cilantro and continue to mix to incorporate. Once mixed, put into a bowl and set aside. Remove the skin from the plantain. It can be tough to remove, try slicing both ends off and making a slit with the knife the length of the plantain. With your thumb, wedge it between the flesh and peel and remove the skin. Once the skin is removed cut the plantains into 1-inch thick rounds. Heat the oil in a large heavy skillet to no more than 350 degrees. Fry the plantains until lightly golden and then transfer to a paper towel to drain, about 3 minutes. With the bottom of a small pan or glass bowl, press the cooked tostones to flatten them to half their original thickness. Return the flattened tostones to the hot oil and fry again until crisp around the edges and deeply golden. Once cooked transfer to paper towels to drain and then season with salt. Serve the tostones hot with the Mojo. |
Levi has been begging for brownies. I had to honor his wish. Upon walking up to my large bookcase that holds my vast collection of cook books, it was Ad Hoc at Home that jumped out at me. I turned to the back of the book and I instantly opened the page to the brownies. I had no choice. Along with laundry, preparing my meals for the week, brownies had become part of my Sunday morning routine.
Brownies are effortless. One bowl, few ingredients, a pan of some sort, and a short baking time. Unlike cookies, where every seven minutes you have to rotate the sheets, scoop and drop your batter, brownies are the equivalent to a one pot dish.
I have made a lot of brownies in my day, but these are not only super moist, but light and fudgy all at the same time. So, I say thank you to Levi for making me cook from this book that I don’t nearly use enough and for sharing your smile when you walked into the kitchen that morning, bed hair and all!
Who ever said children weren't very wise? My son has figured out how to get what he desires through my cookbooks. After I quickly appeased his request for the Baked Banana Doughnuts, he was obviously back in the same book looking for something else to satisfy his cravings.
I found this note on my desk this morning next to the recipe for these cookies. It cracked me up. I guess it is one way to get your oatmeal. He thinks like me. How could I not make them. He's very lucky I keep a very stocked baking pantry.
They were ready when he came home from school. He was happy. It makes me wonder what will be next. I hope it's lobster.
Thank goodness it's the weekend, I can't be alone in the house with these.
For the soup:
3 cups cooked turkey, shredded
1 butternut squash
1¼ cups onion
1 cup corn
4 garlic cloves
1 jalapeno
3 Tablespoons olive oil
3 corn tortillas
2 cups tomatoes
3 Tablespoons tomato paste
1 Tablespoon ground cumin
6 cups chicken broth
6 ounces spinach
Salt and pepper to taste
For the sour cream:
½ cup sour cream
1 Tablespoon lime juice
Zest of one lime
¼ teaspoon ground cumin
