TartQueen's Kitchen

Now, let’s face it.  Oatmeal cookies kind of get a bad reputation.  Basically, well, because they’re made mostly of what many people consider the most healthy yet mushy and tasteless breakfast food of all – oatmeal.  And, usually raisins – which I personally consider to be Satan’s candy.

Many times, through many recipes, oatmeal cookies tend to be overly dry, or overly soft & doughy.  Not much flavor is another negative in the oatmeal cookie column.  And no amount of added chocolate chips or dried fruit will fix it.

In my quest to come up with a good oatmeal cookie (because, yes, I do like them; always have), I made many batches, researched recipes old and new, and ate more cookies than I care to admit.  I even made my husband take them to work to use his co-workers as tasters.

I finally hit upon the idea of making the cookies with dark brown sugar, adding some oat flour, and a little maple syrup for flavor.  It just made a wonderful combination.

Oh. And as for the dried fruit – I use dried cherries and cranberries. They are my two favorite dried fruits and I simply like the way they go together. However,  you can use any dried fruit you like: apricots, apples, blueberries, and, yes, raisins.

You can also use chocolate, white, or cinnamon chips as well. If you want to.

Now, admittedly, I tend to make these cookies rather large.  That’s because making cookies is not one of my favorite things to do.  I simply don’t have the patience for it.  I tend to only bake cookies during the holidays – these included.  You can make them any size you like.  But, I will say this recipe makes a lot of cookies.  With the larger size that I bake, this recipe will still make about 5 dozen.  Smaller cookies? At least 6 dozen.

The Ingredients

Dried cherries (l) and dried cranberries (r)

Dark brown and granulated sugars.

From top left: Maple Syrup, Vanilla Extract, Nutmeg (c), Baking Soda, Salt

Oat and all-purpose flours.

The all-important oats.

And, of course, butter and eggs.

1 c. (2 sticks) unsalted butter, softened

1 c. dark brown sugar

1 c. sugar

2 eggs

2 tsp. vanilla extract

2 tbsp. maple syrup

1 c. unbleached all-purpose flour

1/2 c. oat flour

3/4 tsp. baking soda

1/4 tsp. salt

1/2 tsp. nutmeg

3 c. rolled oats

1 c. dried cranberries

1 c. dried cherries

1.  Preheat your oven to 350F.  Line your baking sheets with foil and parchment paper or a silicone baking mat.  Set aside.

2.  In a mixer, beat together the butter and sugars on medium speed until light and fluffy.  Scrape down the sides as needed.

Creaming together the butter and sugars. Be sure you make the mixture as fluffy and well-mixed as possible.

3.  Turn down the heat to low and add the eggs one at a time, beating well after each egg.  Again, scrape down the sides of the bowl as needed.

Adding the eggs. Be sure you mix in each egg thoroughly. This will help to dissolve the sugar and make a homogenous mixture.

4.  Add in the vanilla and syrup.  Beat on medium-low speed until all the ingredients are thoroughly combined.

Adding the maple syrup and vanilla extract.

5.  Sift together the dry ingredients – all-purpose flour, oat flour, baking soda, salt, and nutmeg.

I have vivid memories of my mom using this sifter. She gifted it to me when my husband & I moved into our house. It’s still my favorite.

The dry ingredients ready for sifting.

Sifted.

6.  Turn the mixer to low speed and, in small scoopfuls (about 1/4 cup), add the dry ingredients, mixing well after each addition.  Again, scrape down the sides of the bowl as needed.

Adding the dry ingredients. You want to add about 1/4 cup at a time. This ensures complete incorporation and a whole lot less mess.

The dough after all of the dry ingredients have been mixed in.

7.  Turn the mixer off, lower the bowl or lift the top of the mixer, and add the oats and fruit.  Lift the bowl or lower the top of the mixer, and, on very low speed, fold them into the dough.  (You can also do this step by hand.)

Mixing in the oats and fruit. Do this on very low speed. My mixer was quite full at this point.

Cookie dough. Done.

8.  Drop tablespoons full of batter onto the baking sheets.  Leave at least 2 – 3 inches in between.  These cookies spread a lot.

Take a nice heaping scoop of dough, smooth it off , and drop it on the baking sheet. These are soup spoons, by the way.

The cookies ready for the oven. These are going to spread out a lot; so, don’t crowd too many onto a sheet. This is a half sheet pan (11-1/2″ x 17″).

9.  Bake the cookies 15 – 18 minutes, rotating the sheets halfway through the cooking time.  Let the cookies cool on the sheet for 5 minutes and then transfer to a rack to cool completely.  (This will result in a fairly crispy cookie.  If you want the cookies slightly chewier, reduce the baking time by 2 – 3 minutes.)

See how much they spread?

Try to resist. I dare you.

Enjoy!

Pasta (or Spaghetti) alla Puttanesca, otherwise known as “Whore’s Spaghetti” (although you don’t have to tell the kids that), is a recipe with a slightly murky origin story. One of the more popular origin myths was that it was made up by a cook in a brothel who had very little to work with, so threw what she could find into a pot, cooked it, and served it with spaghetti.

That’s the story I always heard, anyway.  Well, apparently, it’s not true.

Many signs point to the dish actually originating in the mid-20th Century.  The first known reference to “spagehetti alla puttanesca” in Raffaele La Capria’s Ferito a Morte (Mortal Wound), a 1961 Italian novel.

in 2005, a restaurant owner named Sandro Petti claimed he invented the recipe for “Puttanesca” in the 1950’s.

According to Wikipedia (and several other sources):

“The moment of inspiration came, when near closing one evening, Petti found a group of customers sitting at one of his tables. Petti was low on ingredients and told them he didn’t have enough to make them a meal. They complained that it was late and they were hungry. “Facci una puttanata qualsiasi (Make any kind of garbage),” they insisted. In this usage, puttanata is an Italian noun meaning something worthless. It derives from the Italian word for whore, puttana.

At the time, Petti had nothing more than four tomatoes, two olives and some capers; the basic ingredients for the sugo. “So I used them to make the sauce for the spaghetti,” Petti told Cuomo.

Later, Petti included this dish on his menu as spaghetti alla puttanesca.”

Makes sense. Almost like the origin of Nachos.

The sauce on its own is called “sugo alla puttanesca” and the ingredients will differ slightly from region to region.  In Napoli, they don’t use anchovies.  While, in Lazio, they are used along with chile peppers.  However it’s made, it’s a very popular dish throughout Italy.

Now, to the recipe:

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The main reasons I like this dish are its ease of preparation and its taste.  I’m an advocate of strong-tasting food and this sauce certainly fits that criteria.

And, yes. This dish is very efficacious.

As always, a few notes:

1.  Whatever regional variations there are for this dish, the constants always are olives, capers, and tomatoes.

2.  I prefer spaghetti with this dish.  However, you can use linguine, pappardelle, or fettucine as well.  You want to have a pasta that will stand up to the sauce.

3.  Be sure to rinse the capers and olives before you add them to the sauce.  Otherwise, the sauce will be like a salt lick.

4.  Make sure you buy the small capers, not the larger caperberries.

5.  Speaking of olives, save yourself some time and buy already pitted.  Also, be sure to buy brine-cured and not oil-cured.  Oil cured  olives are meant to be eaten out-of-hand.  They don’t really stand up to cooking.

6.  You can use any combination of olives you like.  I generally go with a mix of green and black.  If you can find them in bulk, great.  If you have to buy them in the jar, you’ll more than likely have to rinse off any seasoning included in the oil/brine in the jar.

7.  If you would like to make this sauce vegan or just don’t like anchovies, omit them.  For my part, though, the more the merrier.

The Ingredients

2 tbsp. olive oil

4 – 6 large cloves garlic, minced

1 tsp. red pepper flakes, more or less to taste

3 tbsp. capers, rinsed

6 anchovy fillets, chopped

2 c. pitted olives, very roughly chopped

1 28-oz can tomatoes

Salt & Pepper to taste, very judiciously used

1 lb. pasta

Parmigiano Reggiano

Mixed olives. Roughly chopped.

Capers. Rinsed.

Anchovies. Ready to be chopped.

1.  In a large skillet, heat the olive oil over medium-high heat.  Add the garlic and red pepper flakes and cook until the garlic just begins to brown.

Garlic and chile flakes sauteing. Smelling great, by the way.

2.  Add the capers and cook for 2 – 3 minutes, stirring frequently.

Adding the capers.

3.  Add the anchovies and cook another 2 – 3 minutes, again stirring frequently.

Adding the anchovies. They’ll just melt into the sauce.

4.  Add the olives.  Cook another 3 – 5 minutes.

Adding the olives. Now things are really starting to look good.

5.  Add the tomatoes.  Mix well.  Let the sauce just come to a boil, then turn down the heat to medium-low.  Cook the sauce for 20 – 25 minutes until it thickens slightly.  Stir occasionally.

Adding the tomatoes. Now, it looks like a sauce.

Once the sauce begins to bubble up, turn the heat down to medium-low.

6.  Meanwhile, make the pasta according to the package directions.

**At this point you can do 1 of 2 things.  You can either save a cup of the pasta water just before you drain the pasta and use it if you decide to toss the pasta and sauce together (it will loosen the sauce so it will combine with the pasta more easily); or, simply drain the pasta and spoon the sauce over just as you get ready to serve.

In this example, I chose just to spoon some sauce over the pasta.

7.  After 20 – 25 minutes, remove the sauce from the heat, taste for seasoning, combine with the pasta however you choose, and serve with some grated Parmigiano Reggiano.

The sauce after cooking. Notice how it’s thicker. If you decide to add salt and/or pepper, do so judiciously.

Dinner!

Buon Appetito!

Another post in my informal series on bottling Summer, I’ve moved on to peaches.

There are few fruits that say “Summer is here!” more than peaches.  Their smell, fuzzy skin, and their taste are some of the things that make summer in Texas almost bearable.

Peaches originated in China where they were cultivated since the early days of Chinese culture where they were considered a favorite fruit of the emperors. They were mentioned in Chinese literature as early as 2000 BCE.  Peaches likely reached the Middle East, then the Mediterranean, by way of the Silk Road, a 2,500-mile trade route that stretched from East Asia to ancient Persia (present-day Iran). Peaches were introduced to Europe by Alexander the Great (an example of a rare good thing coming from conquest). Later, the Romans called peaches “Persian apples” (Prunus persica).

Some historians believe peaches came to North America in 1562 with French explorers who established settlements in the area of present-day Mobile, Ala. However, it’s certain peaches also arrived in 1565 with the Spanish colonists who settled in St. Augustine, Fla. These ancient peach cultivars, described as hardier and more productive than today’s peaches, quickly naturalized into groves so widespread that later colonists believed the peach was a native American fruit.

Spanish explorers are credited with bringing the peach to South America and then eventually to England and France where it became quite a popular, but rare, treat. During Queen Victoria’s reign, it is written that no meal was complete without a fresh peach presented in a fancy cotton napkin.

Finally in the early 17th century George Minifie, a horticulturist from England, brought the first peaches to the New World colonies, planting them at his estate in Virginia. It was the early Native American tribes who actually spread the peach tree across the country, taking seeds with them and planting them as they traveled.

But it wasn’t until the 19th century that commercial peach production began in Maryland, Delaware, Georgia and Virginia. Today, peaches are grown commercially in California, Washington state, South Carolina, Georgia, Colorado, Texas, and Missouri. As well as numerous backyards all over the country.

(information from homecooking.about.com and baderpeaches.com)

Now, on to the recipe.

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A few notes:

1.  You can use fresh or frozen peaches in this recipe.  I will admit I used frozen for this post.  Because of weather conditions not only here in central Texas, but through most peach-growing regions, fresh peaches haven’t been as good as they could be.  Also, with a smaller supply, they’ve become rather expensive.  Frozen peaches do well in a pinch and are easier on the wallet.

However, if you can and want to use fresh peaches, do so.

2. You can use either clingstone or freestone peaches.  Clingstone peaches tend to be juicier and sweeter while freestones are less juicy.  (There are many online resources to find out which peach varieties are which.)

3.  As for the spices, use as many or as few as you prefer.  Or none.

4.  This is a soft-set butter. Meaning, that it hasn’t set up as solidly (for lack of a better word) as jelly or jam.

5.  For a complete hows and whys of making sweet preserves, please see my August 10, 2012 post, Classic Strawberry Jam (http://tinyurl.com/l67ymj4).

The Ingredients

5-1/2 lbs. fresh peaches, peeled, pitted, and cut into wedges

-or-

5 lbs. frozen peaches, thawed, juices saved

1-1/2 c. peach nectar

3-1/2 c. sugar

Up to 4 tsp. sweet spices (cinnamon, ground or grated nutmeg, ground ginger, ground cloves, ground allspice)

Peaches. Lovely peaches.

Spices I used (clockwise from top): ground ginger, ground allspice, ground cinnamon, fresh grated nutmeg, ground cloves)

1.  In a large saucepan, mix all the ingredients together.

The ingredients in the pot.

Begin cooking over medium heat, stirring constantly until the sugar dissolves.

Sugar dissolved and we’re ready to go.

2.  Cover the saucepan and bring the peach mixture to a boil, stirring frequently.  Uncover and boil for 30 minutes.

Beginning to boil the peaches.

The peaches after boiling for 30 minutes. The darker color is due to the spices.

3.  Remove the saucepan from the heat and let cool for about 10 – 20 minutes.

4.  Depending on how smooth you want the butter, you can either use a potato masher or a stick blender to crush or puree the peaches.

Pureeing the peaches with a stick blender. Unlike my apple butter, I like a smooth peach butter.

The pureed peaches. Lovely amber color.

5.  Place the saucepan back over medium heat, cover, and bring to a boil, stirring frequently.  Uncover, reduce the heat to medium-low, and cook for about 1 hour or until the mixture is thick.  Again, stir frequently.

Just starting to boil the peach butter.

After boiling for 30 minutes. The butter begins to thicken.

The butter after 1 hour of cooking. It should be thick, shiny, and a beautiful amber color.

One way to check for proper thickness is to run a spatula through the butter, lift the spatula up and watch how the butter flows off of it. If it comes down in sheets, the butter is thickening properly.

6.  Pour the butter into hot, sterilized jars, leaving 1/4″ headspace.  Clean the jar rims, seal, and process for 5 minutes. (Begin timing after the water comes back to a boil.)

The finished peach butter. Yummy.

Makes 6 – 7 half-pint jars.

Enjoy!

Savory pies, or their fancier cousin, quiches, are a great way to use a combination of leftovers, pantry items, and your imagination.  Like with sweet pies, a savory pie can make you use your creativity in new and surprising ways.

Plus, it’s a good, quick meal after a long day at work.

A few tips on making savory pies:

1.  Frozen pie crusts are fine.  That’s what I used in this recipe.  I know some will think it’s cheating, or, at worst, sacrilege, but I think it works perfectly well for this recipe.

2.  Keep the pie crust frozen until just before you’re ready to fill it.  Otherwise, it will become soggy during baking.

3.  Always have whole milk and eggs on hand.  They’ll make the custard, or base, of the pie.  Don’t use 2%, 1%, or skim milk.  They won”t stand up to the heat.

4.  If you’re using a cooked filling in the pie, make sure it’s cooled off before you put it into the crust.  Otherwise, it will begin to melt the crust too early and/or cook the eggs too quickly.

5.  Cheese is always good.

6.  When you bake the pie, take it out of the oven when it has a slight wobble in the center.  Let the pie sit for 10 minutes before cutting.  This will allow the pie to settle and finish setting up in the center without overcooking the eggs,

Now, to the recipe.

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The ingredients

A whole nutmeg seed. Like most spices, it’s so much better to buy the whole seed and grate or grind just what you need.

A grated nutmeg seed. It smells wonderful, looks really tiger-stripe cool, and lasts a long time.

For my money, the perfect nutmeg-grating tool: the mini Microplane.

The flavorings: fresh rosemary, black pepper, salt, fresh grated nutmeg

2 tbsp. olive oil

1 c. sliced mushrooms

1 c. spinach, chopped (if you’re using baby spinach, don’t worry about chopping)

1 c. whole milk or half-and-half

3 eggs

1/2 tsp. nutmeg

1 tsp. rosemary, chopped

1/2 tsp. salt

1/2 tsp. black pepper

1 c. shredded Gruyère cheese

1 ea. frozen 9-inch pie shell

1.  Position a rack in the center of the oven and preheat  to 425F.  Prepare a baking sheet by lining it with foil (this is to transport the pie to and from the oven).  Tear a long piece of foil in half lengthwise; fold each piece in half again lengthwise.  You will use these to wrap the edges of the crust before you add the filling. (The foil will keep the edges of the crust from burning in the oven.)

2.  Heat the oil in a large skillet over rmedium-high heat.  Add the mushrooms, a pinch of salt, and saute until they soften, about 5 – 7 minutes.

Sauteing the mushrooms.

Add the spinach and cook until it just begins to wilt.

Adding the spinach. In this example, I actually used a spinach-arugula salad mix. It worked very well.

Remove the skillet from the heat and let the mixture cool. (To cool the filling faster, take it out of the pan and  spread it onto a plate.)

3.  In a large measuring cup or medium bowl, mix together the eggs, milk or half-and-half, rosemary, nutmeg, and salt & pepper.  Set aside.  This is the custard mixture.

The custard mixture.

4.  Take the pie crust out of the freezer and place it on the baking sheet.  Take your two reserved pieces of foil and wrap them around the outer edge of the pie crust.  There will be some overlap.  Be sure the foil doesn’t go down the sides of the crust where the filling will be.

The wrapped pie shell.

5.  Line the bottom of the crust with the grated Gruyère.

Mmm… Gruyère.

Next, spread the spinach-mushroom mixture as evenly as possible over the cheese.

Layer #2.

Lastly, slowly over the custard to fill the pie.

Pour the custard mixture over slowly so it has a chance to soak into the spaces around the cheese and vegetables.

Ready for the oven. Be sure to put it in immediately after filling the crust.

6.  Place the pie in the oven and bake for 25 – 30 minutes, or until a tester comes out clean and there is a very slight wobble in the center of the pie.  Let the pie stand for about 10 minutes before cutting and serving.

How can you resist this?

Enjoy!

Nice lunch or a light dinner. Either way, you can’t go wrong.

Summer is my favorite time of the year for fruit.  Plums, peaches, cherries, nectarines, and, my favorite, berries.  All of them.

Berries are one fruit that are now available all year ’round.  However, I tend to eat them only seasonally.  The fruit sold in the winter not only has little taste but is generally shipped from South America; a very heavy carbon footprint.

Of course, one age-old way to hold on to that summer flavor is to make preserves.  So, that’s what I did.

Now, on to the recipe

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A couple of notes:

1.  You can use any combination of berries you like in this recipe.  Just make sure you have 9 cups total.  I used the four most commonly seen in the grocery, but if you find/have gooseberries, boysenberries, etc., you can use those as well.

2.  Always buy extra.  This is to take into account bad berries, trimming, and any that you eat along the way.

3.  Check the date on the pectin.  You want to be sure it’s good.  If it’s out of date, buy new.

4.  To get a full explanation of the hows and whys of canning, please read my post from August 10, 2012, “Classic Strawberry Jam”.

The ingredients

Strawberries, Blueberries, Blackberries, Raspberries.

9 cups total fresh berries, trimmed, picked through, and washed  (For this recipe I used 3 c. strawberries, 2 c. blackberries, 2 c. blueberries, 2 c. raspberries)

6 tbsp. powdered pectin

1/4 c. lemon juice

6 c. sugar

1.  Wash the jars, lids, and rims in hot soapy water.  Place the jars in a large stockpot of boiling water to sterilize them.  Leave them in the boiling water, topping it off as needed (you need at least 1″ water above the tops of the jars).  Place the lids into a small saucepan.  Bring the water just to a boil, then turn the heat down to low and let the water simmer.  The rims don’t need to be sterilized.

2.  In a large saucepan, take the berries, 1/4 at a time and crush them with a potato masher.  It’s OK if there are some large pieces.  You don’t need to mash the berries smooth.

Crushing the berries.

3.  Add the lemon juice and the pectin.  Stir until the pectin has dissolved.

Adding the pectin and lemon.

The crushed berries, pectin, and lemon mixed together. And, we’re ready to go.

4.  Place the saucepan over medium heat and, stirring frequently, bring the mixture to a rolling boil.  (You want it to come back to a boil immediately after stirring.)

A rolling boil.

5.  Add the sugar and stir until it’s dissolved.

Adding the sugar.

The sugar dissolved and the jam beginning to take shape.

Continue stirring frequently until the mixture again comes to a rolling boil.  Boil for 1 minute.

Another rolling boil.

6.  Remove the saucepan from the heat. Carefully skim the foam from the top of the jam.

Skimming the foam from the jam.

7.  Take the jars from the boiling water and drain.  Carefully ladle the jam into the jars, leaving 1/4″ of head space in the jar (use a jar gauge to make sure you’re at the right level).

Ladling the jam into the jars. Use a wide-mouth funnel. It certainly reduces mess.

Measuring the head space in the jar.

Clean the jar rims with a damp towel.

Cleaning the jar rims. If the rims have any food on them, the jars won’t seal properly.

8.  Place the lids and rims (tighten them only finger tight) on the jars and place them back into the hot water.  Bring the water up to the boil and process the jars for 10 minutes.

9.  The jars can take up to 24 hours to seal.  However, it usually doesn’t take that long.  You’ll know the jars are sealed when the lid becomes concave.  You’ll also hear something like a “ping” when the jar begins to seal.  Once the jar is sealed, you can tighten the rim.

Ideally, let the jars sit for about 24 hours before moving them.  But, as long as you let them sit until they are cool, you should be fine.

If the jar doesn’t seal, put it in the fridge and eat the jam within 2 – 3 weeks.  You can also remove the contents from the jar, wash it and the rim, discard the lid, re-sterilize everything, fill the jar again and process.  It’s up to you.

Be sure to label and date the jars.

The finished jam in sealed jars.

Enjoy!

“What exactly is Welsh Rarebit?” you’re probably asking yourself.

Most of us know this dish as basically cheese on toast.  Not a bad thing.

It’s actually a dish that was born of poverty in 18th Century Wales.  At that time, only the wealthiest could afford meat.  Cheese was the “meat” of the poor.  Over time, “Rarebit” became the bastardization of “rabbit”.

Most recipes that I’ve found contain some sort of alcohol, generally ale.  However, I wanted a recipe that didn’t have any alcohol.  And, I finally came across one written by Jennifer Paterson of “Two Fat Ladies” fame.  It is different than traditional Rarebit, which is generally a cheese sauce, in that this recipe is more of a souffle-style.

This won’t behave like what most would think of as a souffle.  It certainly doesn’t rise like one.  The souffle-style comes from the base  (cheese and egg yolks) folded into beaten egg whites which makes the topping a souffle effect.

The tomato soup is just a natural paring.

Tomato soup goes with just about everything.

Welsh Rarebit mixed with tomato soup or tomatoes is known as “Blushing Bunny”.  Huh.

Now.  To the recipes.

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Now, of course, with either of these recipes, you can serve them separately with a simple salad to make a nice lunch or a light dinner.  Together, they make a rather hearty end-of-day vegetarian supper.

For the Rarebit, if you want to use other cheeses or all of one or the other, go ahead.  However, cheddar is the most traditional.  Be sure to use a sharp cheddar.  Once you add the egg whites, it will neutralize the flavor of the cheese mixture, so you want a stong-tasting cheese.  Longhorn cheddar won’t do.

With summer coming up, fresh tomatoes will be abundant.  If you want to use your fresh home-grown tomatoes, by all means, do.  Use the equivalent amount to fresh tomatoes.  Depending on how “rustic” you like your soup, you can peel and seed your fresh tomatoes before using them in the soup if you prefer.  It’s up to you.

As for canned, I use Muir Glen Fire Roasted.  If you want to use your fresh tomatoes but would like the roasted flavor, you can either roast your tomatoes on the grill or slow-roast in your oven.

Tomato Soup:

The ingredients

The spices (clockwise from top): Red Pepper Flakes, ground Black Pepper, Kosher Salt

2 tbsp. olive oil

1 small onion, diced

3 cloves garlic, minced

1/2 tsp. red pepper flakes, optional

4 tbsp. tomato paste

1 lg. (28 oz.) can tomatoes

1/4 c. balsamic vinegar

1 lg. sprig rosemary, left whole

4 c. vegetable broth

Pinch sugar

Salt & Pepper to taste

1 bunch fresh basil, julienned

Shredded Parmesan or Romano

1.  In a large saucepan over medium-high heat, saute the onions and garlic until the onions begin to soften, about 5 minutes.

Sauteing the onions and garlic.

2.  Add the red pepper flakes, if using, and cook another minute.

3.  Add the tomato paste and, stirring frequently, cook until the tomato paste begins to take on a rust-colored appearance (this indicates the sugars in the tomato paste are caramelizing).

Cooking the tomato paste. The paste is beginning to turn a burnt orange color.

4.  Add the tomatoes, rosemary, vinegar, broth, sugar, salt & pepper.  Stir until the soup is well mixed.  Cover and bring to a boil.  Once the soup has come to a boil, uncover, lower the heat to medium-low, and cook for 30 minutes.  Stir occasionally.

After adding the tomatoes, broth, rosemary, vinegar, and spices

Bringing the soup to a boil.

5.  After the first 30 minutes of cooking, remove the soup from the heat and remove the rosemary stem.  Let the soup cool slightly.

After 30 minutes of cooking.

6.  With either a stand blender (in batches) or a stick blender, puree the soup.  Make it as smooth or as texture as you like.  If you want a super-smooth soup, then pour the pureed soup through a strainer.  Taste for seasoning.

Pureeing the soup with a stick blender. (I find the stick blender easier and it uses fewer dishes.)

7.  Put the soup back on the stove to reheat over medium heat and just bring back to a boil.  Turn off the heat and add the basil.  Set the soup aside and let the basil “steep”.

Adding the basil and letting it “steep” in the soup.

Meanwhile, while the soup is cooking, make the Rarebit.

The Ingredients

The Spices (clockwise from top center): Paprika, Kosher Salt, Cayenne Pepper, dry Mustard, Black Pepper

Cheddar and Gruyere cheeses

1 c. grated extra sharp Cheddar Cheese

1 c. grated Gruyère or Emmenthal Cheese

3 eggs, separated

1/4 tsp. cream of tartar

1 tsp. dry mustard

1/2 tsp. cayenne

1/2 tsp. paprika

1 tsp. Worcestershire Sauce

Salt & pepper to taste

4 thick slices bread (sourdough or country loaf works best)

1.  In a large bowl mix the cheese with the egg yolks, Worcestershire, dry mustard, cayenne, paprika, salt & pepper.  Set aside.

The cheese mixed with the eggs and spices.

2.  Preheat the oven to 450F.  Place the bread on a baking sheet lines with foil and parchment paper and toast the bread until it is lightly toasted on both sides.  Set aside.

Toasted bread.

3.  In a mixer, beat the egg whites with the cream of tartar until the whites reach stiff peak stage.

Perfectly beaten egg whites.

4.  Take 1/4 of the egg whites and mix them into the cheese mixture to lighten it up a bit.

Folding in the egg whites.

5.  Take the remaining egg whites, 1/3 at a time, and fold them into the cheese mixture.  Don’t worry about making a homogenous mixture.  You just want to get a good mix with the cheese.

Ready for the bread. Don’t worry about making a homogeneous mixture.

6.  Divide the mixture evenly between the pieces of bread (there will be quite a lot).

Ready for the oven.

Place the baking sheet in the oven and bake for 10  – 12 minutes or until the souffles are brown and have risen slightly.

The finished rarebit. Golden brown, slightly puffy, a little crispy.

Finish the meal:  By this point, the soup should be finished and the basil “steeping”.

Spoon the soup into a bowl and sprinkle some Parmesan or Romano over the top.

The finished soup. Parmesan to be added.

Place one of the Rarebit on a plate.

The finished Rarebit. Molten gooddness.

Suppertime!

Supper! Yummy, yummy supper.

Enjoy!

Shrimp & Grits. For most Southerners, this sounds like ambrosia. It’s almost a religion. For everyone else, an odd combination at best.

Now, some people are wondering, what exactly are grits?  Here’s an excellent quick explanation from http://whatscookingamerica.net:

“Grits (or hominy) were one of the first truly American foods. The Native Americans ate a mush made of softened corn or maize. In 1584, during their reconnaissance party of what is now Roanoke, North Carolina, Sir Walter Raleigh and his men met and dined with the local Indians. Having no language in common, the two groups quickly resorted to food and drink. One of Raleigh’s men, Arthur Barlowe, recorded notes on the foods of the Indians. He mad a special not of corn, which he found “very white, faire, and well tasted.” He also wrote about being served a boiled corn or hominy.

When the colonists came ashore in Jamestown, Virginia, in 1607, the Indians offered them bowls of this boiled corn substance. The Indians called it “rockahomine,” which was later shortened to “hominy” by the colonists. The Indians taught the colonists how to thresh the hulls from dried yellow corn. Corn was a year-round staple and each tribe called it by a different name.”

Shrimp & Grits started off as a breakfast staple among the fisherman of South Carolina’s coastal low country during shrimp season (May – December).  It was a simple dish called “breakfast shrimp” that was usually cooked in bacon grease or butter. In recent years, however, it’s been “fancified” and is now seen in restaurants all across the South and is eaten at any time of day.

Now, on to the recipe:

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Now, admittedly, my recipe differs from traditional style Shrimp & Grits in that I use cornmeal, cheese, and parsley.  It’s one of those “fancified” versions.

A few notes:

1.  It’s important that you don’t use instant or quick-cooking grits.  They don’t have the flavor or texture of slow cooked grits.

2.  If you can’t find grits, then you can use stone-ground cornmeal.  In fact, that’s what I use in this recipe.

3.  For my readers who don’t eat pork, you can substitute turkey bacon.  Just add 2 tablespoons oil or butter to the pan. The bacon will flavor the oil or butter which in turn will flavor the shrimp.

4.  The cheese in the grits wouldn’t have been found in the earliest recipes.  It’s a more modern addition.  If you don’t want to add the cheese, feel free to omit it.

5.  Use large or (insert oxymoron here) jumbo shrimp.  They are just better in this recipe.

The ingredients

4 c. water, chicken or shrimp stock

2 c. whole milk or half & half

1 tsp. salt

1 tsp. black pepper

1 1/2 c. grits (not instant or quick-cooking) or stone-ground cornmeal

2 tbsp. butter

2 c. sharp cheddar cheese

6 slices thick-cut bacon, cut into roughly 1/2″ pieces

3 cloves garlic, minced

2 lb. large shrimp, peeled & deveined

4 scallions, thinly sliced

1 tbsp. or juice of 1 lemon

1/4 c. parsley, minced

1.  Make the grits:  Bring the water or broth, and half & half to a boil.  Add the salt and pepper.  Whisk in the grits or cornmeal 1/2 cup at a time.

Whisking in the cornmeal.

It’s very important to keep whisking as you add the grits or cornmeal until they come back to the boil; otherwise, they’ll become lumpy and no amount of whisking will fix it.

All the cornmeal in the pot and whisking until it comes back to a boil.

When the all the grits are added and come back to a boil, lower the heat to low.  (Be careful, there will be some splatter.  This should calm down as you lower the heat and the mixture thickens.)  Stir often.

The boiling cauldron.

Continue cooking until all the liquid is absorbed and the mixture becomes very thick, about 20 – 25 minutes.

After about 20 minutes.

Remove the grits from the heat. Stir in the butter and cheese.

Adding the butter.

Adding the cheese.

Once the butter and cheese have been mixed in, cover the saucepan and set the grits aside.

2.  Heat a large skillet over medium heat.  Add the bacon and cook until browned.

Cooking the bacon.

Once the bacon is cooked, remove it from the skillet with a slotted spoon and set aside.

Increase the heat to medium-high and add the garlic.  Cook for 1 – 2 minutes.

Cooking the garlic. Be sure not to let it become too brown.

Add the shrimp and cook until they turn pink, about 5 minutes.

Cooking the shrimp. You just want them to turn pink at this point.

Add the scallions and cook another 1 – 2 minutes.

Adding the scallions.

Add the lemon juice and cook another minute.  Take the skillet off the heat and stir in the parsley and reserved bacon.

Adding the parsley and bacon.

3.  Serve the grits with a generous helping of the shrimp on top.

Anytime meal. Yum.

Enjoy!

p.s.  One of the great things about leftover grits (regular or cornmeal) is when, when cooked properly, they solidify as they cool.  While to the uninitiated, it sounds unappetizing, for a Southerner, it’s great.

Take any leftover grits and put them into a small loaf pan or in a square or rectangular container and make as even as possible.  The next day, take the “loaf” and cut it into pieces about 1/2-inch thick.  Fry in oil or butter until browned on both sides (they will soften a bit).  Take off the heat, and serve with some syrup or jam.

Oh. Yeah.

Admittedly, this is coming a little later than I had planned.  With life getting in the way over the last few weeks, I haven’t had the opportunity to write a post.

Finally, the time as finally made an appearance.

The inaugural Viva Big Bend Food Festival was, as a reminder, held the first weekend of this month, April 4 – 6.  Monica Pope (http://chefmonicapope.keepercollection.com) was the “celebrity” chef in residence, having brought a trainload of folks from Houston as part of a “Foodie Train”.  I only caught a passing glance of her once.  However, I understand her classes were spectacular.

Of course, I would expect no less.

For my part, I got the opportunity to meet Tiffany Harelik (http://trailerfooddiaries.blogspot.com) when I checked in as well as her partner in all things delicious, Maurine Winkley (http://www.trailerfoods.com/about-us/maurine-winkley/).  They are absolutely lovely and I sincerely hope that I get to know them both better as time goes by.  They gave me so much advice, help, and guidance that I can’t thank them enough for.

Also, I must send a huge shout-out and thank you to the mastermind behind all this, Stuart Ramser (http://vivabigbend.com).  He invited me, answered all of my persistent questions, and gave me plenty of encouragement.

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Day 1:  Thursday

Leaving Austin on time for once, Husband Steve & I enjoyed our share of Austin morning rush hour.

Austin rush hour. Sigh.

We started breathing a little easier once we got a little west of Ozona.

Endless black ribbon.

We arrived in Alpine in the early afternoon.  We stayed at Alpine’s historic Holland Hotel.  It was originally opened in 1928.  They’re in their latest incarnation, and the hotel and Alpine seem to have benefitted. Very nice.

The Holland Hotel. Alpine.

My VBBFF wristband.

After checking in, unpacking and resting a bit, we headed down to dinner.  The Century Grill, as is my understanding, has only been open for a few months, but they’re already well on their way to doing great things there.

My sister-in-law Kim had traveled down from Odessa to hang out with us for most of the weekend, so she joined us for dinner.  We started out with cocktails:

Hibiscus Champagne Cocktail

Kim had a Hibiscus Champagne Cocktail. Literally champagne (or, more likely, sparkling wine) with hibiscus petals.  Very pretty, but Kim said she didn’t taste any hibiscus until the very end.  Plus, she had little bits of dried petals floating in her drink. She wasn’t too crazy about that.

Sparkling Margarita

Husband Steve ordered a Sparkling Margarita.  I liked it better than my drink. So, we ended up switching.

Sparkling Pomona

Actually, when these two drinks were brought to our table, we thought the Pomona and Margarita were put in front of the wrong person.  If you look at the way the drinks are presented, you can see why.

Appetizers:  Fried Green Tomatoes.  Why the hell not.

Fried Green Tomatoes with Aioli

These were excellent, by the way.  Crispy and not at all greasy.

I have to admit, I was a little skeptical, but hopeful, when it came to the entrees.  However, I was pleasantly surprised.  It really showed me how serious the kitchen is in enticing the fine dining customer to the hotel.  In fact, I had several local merchants tell me that the Century Grill has been great for the town.

Seared Tuna on Pearl CousCous, Citrus, and Fennel

Steve’s entrée was Seared Tuna.  He said it was very good.  While it looked a little overdone to me, he enjoyed it.

Pecan Crusted Chicken Fried Steak

Kim went all Texas traditional on us with her choice of Chicken Fried Steak.  While I’m not really one to mess with the traditional, the pecan crust and the corn in the cream gravy worked well.  She ate the whole thing while saying the whole time, “I don”t know if I can finish this”.

Crab Ravioli with Arugula Cream Sauce

I opted for the special that night. Crab Ravioli with Arugula Cream Sauce.  I was very happy with my choice.  For the most part.  The pasta was fresh (I don’t know if it was made in-house, but it was fresh) and the filling was crab. Just crab.  The sauce was really more like melted butter with wilted arugula and a little cream; I was fine with that.  The only things I can say is I wish the pasta was a little thinner and there was a little less salt.

Now, on to dessert:

Cajeta Cheesecake

Steve had Cajeta Cheesecake. Basically, cheesecake served in a Mason jar topped with cajeta, cream, and a strawberry.  Interesting presentation, I thought.

Chocolate Torte

Kim had Chocolate Torte.  It was lovely.  Dark, dense, and not too sweet.  Kim loves dark chocolate, so this was perfect for her.

Sticky Toffee Pudding

I had Sticky Toffee Pudding.  Yummy.  Not too sweet.  Nice and warm when served.  Perfectly cooked.

I’m seeing Sticky Toffee Pudding everywhere now.  I only hope it doesn’t become the Panna Cotta of 2013.

After dinner, we waddled down to the Granada Theater for the opening night party.  When we got there, many of the restaurants from the surrounding towns had tables set up and were serving samples.

Oh, well.

The eclectic crowd was pretty sizable and seemed to be enjoying the music, booze, and food.

Opening night party at the Granada Theater

Music supplied by the great Dale Watson

Dale Watson with his amazing voice and Closer to God Hair.

It was a great party.  Had the opportunity to meet some new people and enjoy the evening.

Very long day. We turned in early.

Day 2: Friday

Alpine sunrise.

Breakfast was from a local bakery (whose name I didn’t note).  Husband picked up Pigs in a Blanket and a scone.

The scone was delicious, if a bit dry. And these were the most awesome Pigs in a Blanket I’ve ever seen.

We started out the busy part of the day by heading to the grocery store in Alpine.  I brought many of the ingredients for my  classes with me from Austin, but I wanted to buy what perishables I could when I arrived.

We slowly started making our way towards Ft. Davis.  On the way out, we saw a few spots where the fires from last year left their mark.

The trees show scars from last year’s fires.

Wide open spaces outside Ft. Davis.

Soon after, Steve, Kim & I made our way into Ft. Davis.  There were salsa and tortilla classes we wanted to attend as well as a fajita buffet lunch at Mountain Trails Lodge.

Outside Mountain Hills Lodge, Ft. Davis

Our teacher was the head chef a the lodge, Patrick Camacho.

The great Patrick Camacho

He gave us a quick demonstrations on flour tortilla and salsa making.  By the way, those were some of the best tortillas and salsa I’ve ever eaten.  Even better, he makes his Salsa Macho with chiles he’s grown himself.

Can’t get much fresher than that.

I must admit to not being the world’s biggest fan of fajitas.  Probably because I’ve had so many bad ones.  These were the best I’ve ever had. The meat was tender and full of flavor.  The ingredients were fresh.  All of us who took the classes (about a dozen or so) agreed that Patrick was one of the best chefs we’ve ever seen.

And, his fresh tortillas were the proverbial cherry on the cake.

Our fajita brunch. Yummy.

Patrick’s fresh salsas on the buffet.
OMG.

My lunch. Oof.

Oh, yeah. There was dessert. My personal favorite cake, Tres Leches.

Tres Leches Cake. Oh. Yeah.

After a stroll around Ft. Davis to walk off lunch, I settled in at the Hotel Limpia to prepare for my first class.

Hotel Limpia, Ft. Davis, TX

(photo credit: members.virtualtourist.com/Basaic – I somehow lost my photos of the hotel)

I taught my class in the courtyard area.  It was a beautiful, if windy, day.

I need to thank the owners of the Limpia, David & Anna Shriver, for all their help and allowing me the use of their kitchen during the evening prep for their restaurant.

I also want to thank the morning chef, Caroline, the evening chef, Isaac, and my volunteers Sue, Abby, & Mary for all their help as well.  I’m so happy I had those ladies help out. I don’t know if I could’ve done the class without them. I think I was a little overambitious with my menu.  It’s hard to become completely organized and focused in an unfamiliar kitchen. At least it is for me.

The menu was a few choice Middle Eastern specialties: Hummous, Baba Ghannouj, Ful Mudammas, Fatoush (Bread Salad), Ard Ma’Khuzbara (Artichoke & Coriander Salad), and Shish Kebebs.

I wish the class was a little larger (I had about 10 people), but they all seemed to enjoy the class and got plenty of food. Added bonus: Patrick Camacho came to my class!

After clean-up and bundling what leftovers there were for the kitchen staff, Steve, Kim, & I made our way back to Alpine.  After a shower and a nap, we headed out to Railroad Blues for some music and hot dogs.

The Cow Dog. Damn great hot dogs.

OK. Not to take anything away from anyone, but we all agreed that the Cow Dog had the best hot dogs we ever ate. Mine was The German.  A beer-braised brat with sauerkraut, hot mustard, caraway seeds on a Kaiser bun. Sublime (and I’ve never used that word about hot dogs).  Steve ate 3, including one that had shoestring fries on it.

I had a nice long chat with Tiffany & Maurine about their class at the Holland and I told them about my class at the Limpia.  We were switching places the next day, so the exchange of information was invaluable.

Railroad Blues opened in 1993 (http://www.railroadblues.com) and has long been established as one of the best live music venues in the state. And, after my first visit there, I can see why.  It’s small enough to be intimate without seeming claustrophobic and it  had that honky-tonk feel.  That night was Cory Morrow.

I’ve never seen him before, despite the fact he performs fairly frequently in Austin. Great show.

Cory Morrow Band at Railroad Blues.

Stepping out for some fresh air:

At Railroad Blues.

Good night.

Day 3: Saturday

Steve, Kim & I headed to Marfa for some breakfast and to check out the farmer’s market.

We went to Squeeze.  A restaurant I’ve wanted to try for some time.  It’s a nice small space with a lovely courtyard (it seems that most restaurants in Marfa use this same design).

Squeeze Marfa was started in 2004 by Verena Zbinden as a juice bar that slowly morphed into a sandwich and coffee shop.  She imports chocolates from her family’s chocolate business, Vollenweider, in Zürich.

They’re great, by the way.

Squeeze Marfa.

We all three ordered the same thing: Ham, Egg, & Cheese Croissants.  Delicious. Just what I needed to start my day.  My only disappointment was that there was no hot chocolate on the menu. It sounds stereotypical, I know, but I would expect someone from Switzerland to have hot chocolate.

Breakfast. Squeeze Marfa.

Oh, well.

I was disappointed in the Farmer’s Market.  I was expecting a whole lot more than I saw.  I think there was one produce seller, a few people selling homemade goods, a bookseller, and a lady selling rocks she found (Kim bought one).  Steve found someone selling homemade lemon-blueberry bread and peanut brittle, so he was happy. I did get some local honey, so I guess that was a win.

Took a quick trip to The Get Go to pick up a few items for my class at the Holland and then back to Alpine for a little personal shopping and class prep.

Alpine wall art. I had no idea Dan Blocker was from there. Silly me.

Once again, I must take the opportunity here to thank everyone at the Holland who helped me out: Front of the House Manager Donovan Sanchez, Head Chef Alex Costa, and kitchen staff Bret, Adrian, and Joey.  I had a great volunteer in Barbara.  She’s an ex-Austinite, so we had a lovely time commiserating.  She jumped in with both feet and I couldn’t have appreciated her help more.

Class on Saturday was Hors d’oeuvre.  And, I had a good sized crowd.  About 20.  I think they were expecting the Middle Eastern class.  But, they didn’t seem too disappointed with the menu.

Photo, by Steve, of my class at the Holland. I’m somewhere in the middle.

The menu was Three Cheese Straws, Mushroom Tart, Blinis, and Crostini with Brie and Candied Walnuts.  During class, Barbara was furiously making blinis and dressing them with sour cream and caviar to serve out.  When those we ran out, we served up more blinis with my homemade cherry compote.  Everything else was prepped and ready to go before class.  Not much food was at the end.  Again, we bundled up what we could and left it for the kitchen staff and got out of their way as quickly as we could.

I thought it was a success.

Kim left us after this to drive back to Odessa, and Steve & I went back to Ft. Davis to have at Blue Mountain Bistro, the Limpia’s restaurant.

It was serviceable food. I had a pasta dish with shrimp and Steve had salmon.  None of the seafood was overcooked, the food had good flavor, and the portions were ample.  Just nothing special. We shared cheesecake for dessert.

My critique.  It’s my understanding that the Shrivers have only owned the hotel for a short time (I couldn’t find out how long) and they’re bringing the restaurant along.  Good.  But, they still have a little ways to go.  The other thing I have to say is that they really need to plan a little better for big weekends.  They were out of two things on the dinner menu and the only desserts they had available were cheesecake and carrot cake.

Don’t get me wrong, I’m glad they seem to be getting enough business to run out of a few things, but planning is a big part of running a restaurant.  And, the food needs to move beyond serviceable.  They need to make it special.

That being said, they certainly know their clientele much better than I do.

Off to Marfa to see the Shelly King Band.

Shelly King Band at Padres. Marfa.

Great show.  Amazing voice.

Got to see Stewart, Tiffany, and Maurine again.  They all looked tired.  Stewart looked happy.  I think he felt the weekend was successful.  I think so, too.

For what that’s worth.

Day 4: Sunday.

Going home.

Not feeling so funky fresh the next morning, I opted for a large cup of hot tea.  I figured I could eat when we got back to Austin.

I love old road signs. Outside Alpine.

Of course, just to stretch our legs, and &c, we stopped in Fredericksburg.  It was a lovely day (unlike when we left) and we finally decided we were hungry.

But first, we walked around the Virens Kirche in the center of town and saw the little botanical garden.  Honestly, in all the years I’ve gone there, I never noticed it.  I’m glad I finally did.

Virens Kirche. Fredericksburg

Roses. Fredericksburg.

Finally. Home.

I had a wonderful time at the festival.  And, like I said before, it was great to be able to get in on the ground floor of something that, hopefully, will become an annual event.

I hope I’m invited back and that I also have the opportunity to see more of the classes and events.  Unfortunately, my schedule this year didn’t allow for that.  But, there’s always next year.

West Texas Sunset.