The Clock is ticking..........

Pardon the Rush

Some people spend their youth learning new things. By the time they are in their 50's their children are grown and they have more leisure time and begin traveling. At least that how it is with most of my friends. 

Courtesy of Rodney Watts

I however, spent my youth traveling and exploring the world. I ate in restaurants and friend's homes. I tried a multitude of cuisines which led to a desire to cook. In my 30's I attended the Culinary Institute of America and began a life long love of food and cooking. This has led to my blog, which has inspired a myriad of other interests.  I now have a burning desire to learn about writing, photography, computers and even more cooking!

I've begun taking classes in Algebra  (?), French, photography, photo lighting and one small little Artisan Bread Class. 

I feel that if I don't study these things now, when will I? So I've put cleaning on the back burner and have begun reading, studying and feeding new information into my hungry brain.

My kids think I'm crazy, my friends think I'm a women possessed. Rodney commented "Pam, whenever you've found yourself with an empty plate, you heap servings of everything on it until it's over flowing!"

Left unchecked I would probably be pursuing two hundred other things I'm interested in.

That in mind, I find that when I have to prepare dinner I need to make it fast, fresh and healthy. Never frozen, (unless I prepared it earlier and froze it myself).  The last two nights I needed to prepare such a meal. I made two different pasta entrees. Besides being fast they are recession friendly which is always a plus in this economy.

The first was a simple meat sauce with a Puttanesca twist.  I browned about a pound of ground beef added garlic, crushed red pepper, diced tomatoes, anchovy fillets, and right before serving I added pitted black olives. Served with fresh Reggiano Parmesan cheese and the Rosemary Walnut bread I made in class, it was a satisfying dinner and allowed me to get on with my homework.  

 

The second was an elegant pasta of cream, oven dried tomatoes, mushrooms and fresh basil. Silky and flavorful, my son gave it the ultimate compliment "Tastes just like a restaurant, Mom!"

 

So if you find yourself with time on your hands.....just remember the clock is ticking......so get on with it!

Pasta with Meat Sauce Puttanesca Style
Down load Recipe PDF

1 tablespoon olive oil
1 pound ground beef
2 cloves garlic, minced
1 teaspoon crushed red chili flakes
1 teaspoon salt
1/2 cup dry white wine
1 can, 28 ounces, diced tomatoes
1/2 cup chopped pitted black or green olives
Handful parsley, chopped
Pound pasta, cooked 


Heat olive oil in a saute pan, add ground beef breaking it up with a fork. 
When the beef begins to lose it's raw look, add the garlic, red pepper flakes and salt. Saute, add the white wine and allow to boil for a minute.
Stir in the anchovy, allow to cook for a minute or two and then add the tomatoes.
Allow the sauce to simmer while you prepare the pasta. 
Just before draining the pasta, remove 1 tablespoon of pasta water from the pot and add to the sauce. Stir in the olives and serve.

Serves 4 hungry people.

Creamy Oven Roasted Tomato Pasta Sauce

Down load PDF

1 tablespoon olive oil

1 garlic clove, crushed in a garlic press. Just express the juice into the pan.

10 ounces fresh mushrooms, sliced

 1 cup oven dried tomatoes

1/2 cup dry white wine

1/2 cup heavy cream 

 sea salt and pepper

handful fresh basil leaves, chiffonade

Heat the olive oil in the pan, add the mushrooms and saute until they release their liquid. Add the garlic and saute several minutes. Add the wine and reduce by half.

Stir in the cream and reduce slightly. If it gets too thick add a little pasta cooking liquid. 

Right before serving, add the basil chiffonade

I served this over fresh chicken and mozzarella ravioli.

Serves 4 hungry people.

  All text and photos are property of The Gypsy Chef

Saturday Blog Showcase- Heritage Cake

When I decided to become a part of the Saturday Blog Showcase, I had no idea how difficult it would be to choose a recipe to post every week. The problem is there are so many wonderful recipes and terrific blogs! This week the Saturday Blog Showcase is hosted by Lori at All That Splatters.

 

I found Susan's blog, Savoring Time in the Kitchen, by her comment on La Table de Nana. When I clicked on her post, I knew I had found the recipe to showcase. A butter cake in a spiral cake pan called Heritage from Williams and Sonoma. 

 

I was in San Francisco and fortunately just 2 blocks from the WS store at Union Square. So of course I ran right over and bought it. 

  

The day I made the cake, there was a surprise snow storm in White Plains. Dusted with confectioners' sugar, the cake looked perfect with the snowy back drop.

I had to fight my family off to get my pics. Every time I left the kitchen, someone would grab a knife and try to cut a piece. This cake would be delicious served with a citrus or berry compote. Before I could try any of these variations, my cake had been devoured. If you have teenagers in the house I would recommend baking two!

 

A few notes, the recipe is on the label, but the brown text on blue paper is impossible to read easily. What were they thinking? I've included the recipe, and you can download it here. 

When you fill the pan, only cover the bottom with batter and tap it on the counter to remove the air bubbles. Continue filling and tapping to remove any excess air.  I waited until I had filled the pan to tap it and still had these unsightly bubbles which ruined the look of the cake.

Heritage Bundt Cake

Williams and Sonoma Kitchen, slightly adapted

Download recipe

2 3/4 cups all-purpose flour

1 1/2 teaspoon baking powder

3/4 teaspoon salt

16 tablespoons unsalted butter

1 1/2 cups granulated sugar

4 eggs, lightly beaten

1 teaspoon vanilla extract

1 cup milk

Confectioners' sugar for dusting

Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325 F (165 C). Grease and flour the pan, tap out the excess flour.

Place flour, baking powder and salt in a bowl and whisk together to mix.

In the bowl of an electric mixer, fitted with a paddle, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally until scrape down the sides. 

Add the eggs one at a time, beating well after each addition. Beat in the vanilla just until incorporated.

Reduce the speed to low and add the flour mixture in three additions alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. 

Spoon the batter into the prepared pan, spreading the batter so that the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted in the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes.

Gently tap the pan on the counter to loosen it. Invert the pan over a cooling rack and allow to cool for 2 hours. Before serving, dust with confectioners' sugar. Serves 16.

 

 All text and photos are property of The Gypsy Chef

Saturday Blog Showcase, Perfect Banana Pudding, Moveable Feast

I love Banana Pudding! Not the instant type, but real vanilla custard, poured over a layer of Nabisco Nilla Wafers covered with slices of ripe banana. As a child I considered it Heaven in a bowl! My Grandmother made a memorable Banana Pudding, always preparing it in a cut glass bowl and serving it with a dollop of whipped cream. 

Last week when I read Barbara's Banana Pudding post at Moveable Feast, it brought back warm childhood memories. I decided then and there to prepare it for the Saturday Blog Showcase hosted by Ann at Thibeault's Table and Lori at All That Splatters. Great idea Girls!

The recipe called for a 9X9 inch glass pan. I had bought these cute mini soup bowls in Paris and thought they would be perfect for the Banana Pudding. I was already breaking the Banana Pudding rules, but what the heck.

I lined them with Nilla Wafers and sliced bananas, Barbara was very explicit about the size of the banana slices, 3/8 inch rounds. I did my best!

I cooked the pudding and fill the bowls.

 

I then whipped up the meringue and baked them. About that time my son came into the kitchen and we couldn't wait to try one. Delish! A success! Thanks Barbara for a terrific recipe! I took the recipe directly from Barbara's Blog. The old copy and paste method.

 Perfect Banana Pudding

 from Texas Cooking Online

1 cup sugar

1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 teaspoon vanilla extract
1 tablespoon butter
4 egg yolks
1 box of Vanilla Wafers
5 large ripe bananas

For the meringue:
4 egg whites, at room temperature
5 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Preheat oven to 375°.

Line the bottom of a 9x9-inch baking dish with a layer of vanilla wafers. (This recipe will not use the whole box, so you may snack along the way, but don't get carried away.)

Peel the bananas and slice into 3/8-inch rounds; use a ruler (I'm kidding!). Cover the banana slices with plastic wrap to keep them from darkening, and quickly make your pudding.

Note: I didn't do it this way. I made the pudding first, covered it with plastic wrap and then sliced the bananas.
My note; I did it the same way Barbara did! It sure seemed like a good idea to me.
 

Combine the sugar, flour and salt in bowl, mix well, and set aside. In a heavy saucepan, beat egg yolks well (just use a fork or a whisk, but beat well). Over medium heat, add the flour mixture to the egg yolks alternately with the milk and vanilla, stirring constantly.
 

Bring to a gentle boil and, when mixture begins to thicken, add butter, continuing to stir to prevent scorching. When the mixture reaches pudding consistency, remove from heat.

Place a layer of banana slices in the baking dish on top of the vanilla wafers. Don't stint and put one slice of banana per wafer. Line those banana slices up edge-to-edge.  

Pour, spreading as necessary, half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.

For the meringue, beat the egg whites with an electric mixer until they form soft peaks. Add the cream of tartar.  Beat and then add sugar, a tablespoon at a time, and beat until stiff peaks are formed. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
Place in a preheated 375° oven and bake until browned, 12 to 15 minutes, depending upon your oven.

This recipe makes 6 or 8 servings. Any leftovers should be covered and refrigerated.

And, yes, it's hard to cover anything with a meringue top and although banana pudding is not attractive after it's been refrigerated, it's still just as delicious.

All text and photos are property of The Gypsy Chef

Israeli Couscous Salad with Artichokes

Hungry? Make couscous salad. 

Rodney, Randy and I were ravished after spending the morning shopping at Findlay Market. I had bought Israeli couscous and Randy had fresh artichoke salad in the refrigerator. I thought the two would make a quick and satisfying lunch.

When I googled Israeli Couscous I found some interesting facts on Wikipedia.  It's usually steamed, eaten all over the world and traditionally served under meat or poultry. I had no steamer (although I am now in the market for a copper one) so I decided to cook it in chicken broth. I am not a person to cook in water if I have a flavorful broth available. Once cooked I added the artichoke salad Randy had bought at the market, two sliced scallions, and a handful of dried cranberries and walnuts.

Tossed together with a fruity vinaigrette, it made a quick and deliciously satisfying lunch. Especially eaten on this vintage tablecloth.

Cooking Couscous couldn't be simpler. 

For 4 servings;

1 1/2 cups water or chicken broth

1 tablespoon olive oil

couple pinches of salt

1 cup Israeli couscous, not instant

Bring the water, olive oil and salt to a boil in a small saucepan. Stir in the couscous, cover, and turn the heat to low.

Simmer 10 minutes, stirring occasionally.

Turn the heat off, let sit at least 5 minutes and toss with a fork.

Place in a bowl and toss with your favorite ingredients. 

Raspberry Vinaigrette

1 tablespoon raspberry vinegar

2 tablespoons grape seed oil

1 teaspoon Dijon mustard

salt and pepper to taste

Place all ingredients in a jar and shake to blend.

Couscous is also delicious prepared with blood oranges, julienne fennel, parsley and slivered almonds. I toss it with an orange vinaigrette and there are never any leftovers!

All text and photos are property of The Gypsy Chef

My home seems so plain after my "vintage" vacation!

Mama Watts' Dried Fruit and Nut Pancakes

Visiting friends is always fun, especially when they have a beautiful and comfortable apartment. For instance this fabulous bed is where I am making my nest these days. So comfy I never want to leave it. If you want me out of bed you  better have a damn good reason, and let me tell you, Mama Watts' Pancakes is that damn good reason.

I awoke to the aroma of fresh brewed coffee. When I walked into the kitchen Rodney was dicing dried figs, apricots and cherries. I sat down to coffee and conversation. he plumped the fruit, bashed a handful of walnuts and preceded to heat the skillet.  

Within minutes the kitchen was filled with the unmistakable aroma of pancakes. He ladled some into the pan and scattered fruits and nuts, 

gave them a flip when ready. Before we knew it, we had a stack of unbelievably light and flavorful pancakes.  Rodney commented that biting into the dried fruit is like biting into a Sweet Tart. I loved the chew and crunch enveloped in a light, sweet cake. 

Smothered in butter and REAL maple syrup it was heaven on a plate. You know it will be a good day when it begins with freshly brewed coffee and homemade pancakes. 

This is Rodney's recipe. I typed it as he told me how to prepare the batter. It's not for a new cook, but exactly how my Grandmother would have made pancakes. Give it a try, once I'm home I'll play with the batter and see if I can come up with some weights and measures.


Mama Watt's Dried Fruit and Nut Pancakes 

1 egg
2-3 cups buttermilk

1 t baking powder
1 t baking soda 
1/3 cup oil

pinch of salt
flour
1 tablespoon oil

handful dried figs, apricots, dates and sour cherries diced

handful of walnuts pieces

Heat oven to 200 degrees and turn it off.

Add the egg and buttermilk to a medium bowl and beat until blended. Mix in baking soda, baking powder, salt and oil. Slowly add flour, as much as it will take to thicken. Do not over mix, you don't want tough pancakes.

Once it's mixed cover with foil and place in the oven to rest. 
While it's resting, prepare your fruit.
Place fruit in saucepan and cover with water. Bring to a boil and allow to sit about 20 minutes. Once plumped, drain.

Heat oil on griddle until hot. Pour in enough pancake batter to form a small 4 inch pancake. Sprinkle with dried fruit and nuts. When bubbles start to form on the top, flip pancake. 


When finished, top with butter and maple syrup.
Rodney says this will make 9 small pancakes or 2 huge ones.

All photos and text are property of The Gypsy Chef

Stageline Chili

It feels like years have gone by since my last post. I spent six days building flight attendant schedules and two days recovering. Part of the recovery included comfort food, good old fashioned chili. 

I found Fred Drexel's Butterfield Stage Line Chile recipe on the International Chili Society Website.  Fred was the California State Champ, and became the World Champion at the 1981 World Championship at the Hollywood Park Race Track. Fred Drexel took home $20,000.00 for his efforts. Not a bad piece of cash in 1981 and I wouldn't turn my nose up at it in 2010. What's good enough for the state of California is good enough for me, (except of course bankruptcy) so I printed Fred's recipe, and went to work.

One of the deciding factors in chosing this recipe was the fact it called for Gebhardt Chili Powder.  Saveur Magazine  had sang it's praises in an article last summer and I had been dying to try it out. Luckily I had bought a bottle last time I was in LA.

I changed a few things, but kept the basic flavor of Fred's award winning chili. I wanted a chunky chili, so I didn't use the ground pork, but substituted pork shoulder which I cut into 1 inch chunks. I added all the dry spices to the pot with the onions, because I believe sauteing the spices in oil brings out they're flavor. But keep in mind, I'm not the California State Champ. I also had no dry mustard so when the chili was finished I stirred in a tablespoon of Moutarde de Charroux . I'm compelled to add a french flair to everything.

I served it with homemade guacamole, sliced scallions, shredded New York Sharp Cheddar Cheese, sour cream and fresh cilantro. It was so good I decided to make it my return post. By the way, it's yummy with home made tortillas also. 

But that's another post.

Guacamole

1 clove garlic, peeled and smashed

one handful cilantro leaves

1 medium size tomato, quartered

1/2 onion, peeled and halved

2 avocados, pits and flesh removed

juice of half lemon

 Place garlic, cilantro, tomato and onion in a food processor and pulse several times until chopped.

Add the avocado and lemon and pulse until mixed. 

Leave the avocado pit in the guacamole to prevent discoloration. I've read that this technique is a wives tale but I find it works.

All photos and text are property of The Gypsy Chef.

Rachel Ray to the Rescue

Earlier this week I was reading The Hungry Dog.  She made a point that after all the Holiday fuss  what she really wants is a simple homemade meal.  I feel the same.  In this crazy week, between Christmas and New Year's Day, when life is moving so fast, I finally found the need for a 30 minute meal.  Not just a burger or a frozen Trader Joe's entree, but a flavorful comforting dish.  This recipe fits the bill. 

I never really enjoyed the whole Rachel Ray experience.  Don't get me wrong, I like Rachel Ray, she's cute, personable and always has a beautiful smile on her face.  But I always thought running around the kitchen grabbing ingredients and throwing a meal together to be akin to having a nightmare.  But the other night it seemed an appropriate moment to try a quick and easy recipe.  I decided to prepare Coq au Vin from the first Rachel Ray cookbook, 30 Minute Meals.  Of course I changed it a bit, but only a bit and the result was wonderful.  However it did take a bit longer than 30 minutes.  If you're really pressed for time, throw the carrot, celery and onion in a food processor. 

I served it over Acme Bread's Herb Slab.  I threw together a salad and the result was a quick and delicious meal.

Rachel Ray's Quick Coq au Vin

2 whole boneless skinless chicken breasts, about 1 1/2 pounds

sea salt and freshly ground pepper

1/2 cup flour for dredging, on a plate

1 celery stalk, diced

1 carrot, peeled and diced

1/3 cup extra virgin olive oil

1/2 medium yellow onion, peeled and diced

2 cloves garlic, minced

1 package mushrooms, sliced

1 1/2 cups good quality red wine

1 cup chicken broth

1/2 bunch fresh thyme

Slices of baguette, buttered and toasted

handful of parsley, chopped

Cut breasts into large chunks and season with salt and pepper. In a large skillet,  heat oil until hot. 

Dredge chicken pieces in flour, shake off excess and place in hot oil.

Do not crowd the pan, or the chicken will not brown. 

Saute until brown, and remove. 

Once all the chicken is brown add the carrot, celery, onion, garlic and thyme, saute until soft. Add the mushrooms and saute until they release their juice. 

Add the red wine, scraping up bits from the bottom of the pan. 

Add the chicken broth and stir in the tomato paste, bring to a boil.  

Add the chicken. Reduce heat and allow to simmer until the broth has thickened. About 10 minutes. 

Serve over croutons, sprinkle with chopped parsley.

All photos are property of The Gypsy Chef