Reflections

As the new year unfolds I find myself reflecting on a question so many people ask me, “why do like cooking and food so much?” The answer is twofold, an endless discovery of food to explore and the deep connection shared with others over meals.

I enjoy food first for the endless possibilities. The cultures and taste are mind boggling. I love exploring and learning about the vast array of food from around the world. I may not always like what I tasted but I can say that I have tried it and now know what to avoid or what to try again.

At the heart of all food is of course the celebration and connection shared with others. Food is the center of all celebrations. Sure the balloons look great but the cake was awesome.

So, as the wind howls outside my window this January morning I plan to curl up with a few cookbooks and a bowl of soup. I will make plans for my next culinary discovery and celebration with friends and family.

Wassail

For foodies, the holidays can be summed up in one word, Wassail. It is a greeting, a drink and a celebration all in one.

In Saxon times the word was hail was used to greet someone, it meant “be in good health”. In the twelfth century the salutation was drinc hail, drink good health. Later, the word became used for the drink the toast was offered, especially spiced ale or wine during Christmas.Wassailing continued into nineteenth century and other drinks, like eggnog, became popular.

Whether you toast with cider, muled wine or eggnog, the warmth of the holidays begins when family and friends gather around the hearth with glass in hand. Everyone not only dreams of sugar and spice, but drinks it. Joy comes to all.

Happy Holidays!

Most liquor stores carry some kind of bottled wassail around the holidays, which is great as a gift or a quick drink for a party. If you have the time, and want a sweet smelling home, try one of the following wassail recipes.

Wassail (quick and non-alcohol)

4 black tea bags
5 quarts water plus 2 cups
4 (46oz) cans of orange juice
2 (46oz) cans of apple juice
4 (46oz) cans of pineapple juice

Steep tea in 2 cups of water for 5 minutes. Remove tea bags. Pour tea into a large soup pot. Add remaining ingredients. Bring to a simmer. Serve warm.

Yuletide Wassail

6 apples, cored
½ cup brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 bottles of ale
1 cup of red wine

Fill apple centers with equal amounts of brown sugar. Bake at 350 for 30 minutes. Combine remaining ingredients and simmer. Pour wassail in a large punch bowl or cock pot along with the baked apples.

Traditional English Wassail

6 apples, cored
½ cup brown sugar
2 cinnamon sticks
10 cloves
10 all spice berries
1 bottle of Madeira wine
3 bottles of ale
6 eggs, separated

Fill apples with brown sugar and bake at 350 for 30 minutes. Combine cinnamon sticks through ale in a large soup pot and let simmer. Separate eggs. Beat yolks until they are light yellow and creamy. Beat whites until soft peaks form. Gently combine beaten yolk and whites together. Add 1 to 2 cups of the wassail slowly to the eggs, this is tempering. Now, add the eggs to the wassail. Serve with the baked apples in a punch bowl or crock pot.

Vichyssoise

If you are like me and had the pleasure of seeing Julie and Julia recently your inner French Chef may have been stirred to open Mastering the Art of French Cooking.

In it you will find no glossy photos just straight forward cooking instructions. Instructions from a trusted friend guiding you over stews, vegetables and desserts. As I poured over the 600 plus pages I decided to start at the beginning – soups. First on the list was Potage Paramentier, potato and leek soup.

This soup is a wonderful stand alone soup or a superb base for a more hearty soup. And of course, the base of Vichyssoise. By adding cream, milk or half and half and chilling a bit, you have an American innovation based on a French dish.

Historians credit Louis Diat, a chef at the Ritz-Carlton in new York City in the early 1900's. In a magazine article Diat states that he remembers cooling Potage Paramentier off be adding cream to it and how delicious it was. He named the soup in honor of his home town in France, Vichy.

Vichyssoise became increasingly poplar throughout New York City that department store cafes would feature Vichyssoise all summer long paired with a slice of apple pie. So, why not explore your inner French chef American style with Vichyssoise. Most of all, share Vichyssoise with a friend, trust me, they will thank you.

Vichyssoise

3 leeks, washed and sliced
3 large potatoes, peeled and diced
4 cups of chicken broth
a dash of salt and pepper
1 cup of half and half
chives to garnish

Place leeks, potatoes and broth in a saucepan and bring to a boil. Simmer for 20 minutes or until vegetable are tender. Add salt and pepper. Cool slightly and puree in food processor. Slowly add half and half. Chill. Garnish with chopped chives and enjoy.

National Vichyssoise (vi-she-'swaz) Day is November 18
Photo – on the left is Potage Paramentier and on the right is Vichyssoise

Bug Appetit

As the days continue to get shorter and cooler thoughts seemingly gravitate to Halloween. A season filled with haunted houses, jack-o-lanterns and chocolate – chocolate covered insects. Now, that's creepy.

When I realized that October 14th was National Chocolate Covered Insect Day I just had to get my hands on some. My search began on line. There I found a few sites that sold small individual packets to retailers by the case. Too much for the culinary curious. So, I called a few local candy stores and came up empty handed. I finally found a place that sold in small quantities. Educational Innovations (http://www.teachersource.com/) sells a package of 4 chocolate covered insects for $2.95. I placed my order and they arrived soon after. And no one, I mean no one, wanted to try them. Come on, just one. You will never know until you try.

I admit it is a little creepy looking and the thought of eating one is scary. Face your fear. So, I took a deep breath, chewed, tasted and swallowed a chocolate covered insect that tasted a little like popcorn, chocolate covered popcorn. It's a good thing I like chocolate. You never know until you try.

Fun Bug Facts

Crickets (per 100 grams) equals
13 grams of protein
5 grams of carbs
5 grams of fat

Over 1500 different species of insects have been reported as edible

Pizza

I have made numerous pizzas at home from scratch and was never really wowed by the results until I used a pizza stone. My pre-pizza stone days left me with soft soggy torn dough. I just knew there had to be a better way and I found it with a pizza stone. A pizza stone is a must for all pizza connoisseurs.

The basic idea of a pizza stone is to draw out the moisture and distribute the heat the heat evenly across the pizza dough. The end result is a light evenly crisp crust.

A few tips for using a pizza stone:
1. Always place your stone in a cold oven, failure to do this may result in thermal shock and breakage.
2. Allow the stone to heat thoroughly, about 15 minutes, before placing your pizza on it.
3. A pizza paddle (or peel) is the best tool to transfer your pizza to and from the stone. A dusting of cornmeal or flour will insure easy transferring.
4. Allow the pizza stone to cool completely before washing with warm water - no soap.

So, celebrate National Cheese Pizza Day this September 5th with your own brick oven pizza at home with a pizza stone. Buon Appetito!

Pizza Margherita
Chef Rafaelle created a special pizza with tomatoes, mozzarella cheese and basil (red, white and green - the Italian flag) in honor of Queen Margherita in 1889. It quickly spread through Naples and the world.

Yield: one large or two small. Divide dough and toppings in half if making two pizzas

Basic Dough
1 package rapid dry yeast
1 teaspoon sugar
2 cups all-purpose flour
1/2 teaspoon sea salt
1/4 cup oil

Toppings
3/4 cups pizza sauce
1 tomato, sliced
6 oz. mozzarella cheese, cubed
10 basil leaves, torn
salt and pepper

Stir the yeast, sugar and 3/4 cup of warm water together and let set for 5 minutes. Place flour and salt in food processor. Slowly add yeast mixture and oil to flour. Pulse until dough has formed. Transfer dough on to a floured surface and knead for 5 minutes. Spray a large bowl with cooking spray and place dough into bowl. Turn and coat dough with cooking spray. Cover with damp cloth for 30 minutes. Punch down and cover for another 30 minutes.

Place cold stone in oven for 15 minutes at 450. Roll and shape dough on a floured surface and place on a floured pizza paddle. Add toppings. Slide onto pizza stone. Bake for 20 minutes.

Soft Shell Crabs

I have a confession to make. I, Charlene, have never eaten a soft shell crab. The thought of eating the whole crab truly frightened me. Now, most would think, so what. But being a native of Maryland this may be a culinary sin. You see Maryland is Crabs. Steamed crabs, crab cakes and soft shell crabs are the cornerstone of Maryland cuisine.

So, this weekend I faced my fear and ate my first soft shell crab. Wow, I was missing something special.

One of the specials on the menu was Soft Shell Tempura. Tempura is a Japanese dish of deep-fried seafood, meats or vegetables. Tempura batter is basically ice cold water, flour and egg. This method produces a fluffy and crisp product. And true to form, my first bite was pure crunch. A couple more bites had me tasting the meat, the sweet and succulent crab meat every seafood lover craves. Traditionally, soft shell sandwiches are served on white bread with lettuce and tomato. My bread was toasted and was served with a tomato sauce made with mayo, crushed tomatoes, chile powder and lime. Both great choices for this sandwich.

Soft shell crabs are Blue Crabs that have molted. The shedding of the old shell is the growing process of a hard shell crab. The crab remains soft for about 2-3 hours after molting. After which the shell turns hard again. Freshness is key to enjoying soft shell crabs.

Preparation for eating starts with removing the face, eyes, apron and lungs. This should be done just before cooking. They are then dipped in batter and fried.

I know hot dogs and hamburgers are at the top of the list for summertime foods but make some room for soft shell crabs. If you live along the eastern coastline they are available from May through September. Go ahead – there is nothing to be afraid of.

Dragée

I came across some Jordan Almonds the other day and I was instantly transported back to my childhood. I remember an array of small pastel tulle with stain ribbons containing these candy coated almonds being a major part of many family celebrations.

But what, if anything, do these confectionery gems with a powerful crunch mean? I knew they had to be more than just candy.

And I was correct. They do have meaning. Jordan Almonds are dragées (dra-ZHAY), a form of confectionery that is used for decorative or symbolic purposes in addition to consumption.

In Greek weddings, Jordan almonds are called koufetta. An odd number of almonds are placed in small bags and given to each guest. Odd numbers are used because it is indivisible and symbolizes the couple will share everything and remind undivided.

In Italian weddings, Jordan almonds are called bomboniere. Five almonds are used and signify five wishes: health, wealth, happiness, fertility and longevity.

Both traditions are a sweet and worthy pursuit for all newlyweds. So, if you chip a tooth on one know that it was, after all, for everlasting love.

The Jordan Almond Poem
Five sugared almonds for each guest to eat
To remind us that life is both bitter and sweet.
Five wishes for the new husband and wife -
Health, Wealth, Happiness, Children and a Long Life!

Colors for Other Occasions
White or Ivory for Weddings and Bridal Showers
Silver for 25th Anniversaries
Gold for 50th Anniversaries
Light Blue, Pink, Yellow, White or Ivory for Baby Events
Red for Graduation
Green for Engagements