Juicy BLT is the Official Title but I Consider it the Ultimate BLT

     Every Thursday, I receive an email from my CSA telling me what I will receive in this week's delivery.  They base my shipment on my "preferences" which I established when I set up the account.  So I never receive chard, never receive broccoli nor cauliflower.  Early in the season, I received a ton of lettuce, which was fine with me.  And while I have set zucchini and eggplant as a preference, along with beets - sometimes there is too much of a good thing.  So, it is fun each Thursday afternoon to swap out some of upcoming choices for something I know we will easily devour.

     So, I am now getting at least three types of tomatoes.  I LOVE tomatoes.  I have enjoyed making a dozen jars of tomato sauce the past two summers.  During this time of year, we probably have tomatoes every day. One day last week, I made a tomato tartine.  I  toasted  a slice of sourdough bread from my favorite bakery and topped it with Boursin cheese (if you do not know what this is...Google it - you will never go back to flavored cream cheese).  On top of the cheese, went the lettuce, the tomatoes (sprinkled with salt and pepper) and finally, slices of cooked, thick cut bacon.  You have to eat it with a fork and knife, which makes it seem just a bit fancy.  It was delicious.

     I was considering making this again for lunch today as I looked as the array of tomatoes on my island.  I went onto the NY Times Cooking site to check ingredients for a tomato tarte I plan to make tomorrow night, when my eyes caught the Recipe of the Day -"Juicy BLT."  Let me tell you...it was AMAZING - MIND BLOWING - ABSOLUTE SUMMER DECADENCE.

Here is the link:  https://cooking.nytimes.com/recipes/1020409-juicy-blt

If by chance the link doesn't work - basically, the tomatoes are sliced thin and marinated in a bit of red wine vinegar, olive oil and salt and pepper.  Toast the bread.  Spread on the mayo and drizzle a bit of olive oil.  Top with lettuce (I used arugula), then the tomatoes and the  bacon.  Top with the remaining slice of bread (with mayo).  

It is messy.  It is filling.  It is summer and my feet tapped excitedly with each bite.

Cheesy Corn

     Cate has been in her "office" for several hours now...redesigning and re-configuring it...we are not allowed in until it is finished.  At the beginning of the pandemic, we organized it as a sort of hangout space for her - buying a TV and a futon, etc.  But several weeks ago, Dickinson College indicated that the Fall semester would be fully remote - so now we redesign the room as a sort of dorm room substitute.  Cate has completely reconfigured the room and we gave her a second monitor to help with the Zoom sessions and school work.  She is handling the situation well and several other friends are also stuck here for the Fall semester.  It is not ideal...at all.  As much as she wanted to head off to college....we, her parents, wanted her to head off as well.  That is not to say that we would not have missed her...but we were ready to have a bit of space,and no doubt, she was as well.  So for now, we are determining boundaries, rules of the house with three adults acting as roommates.  I have moved my home office out of the dining room and into the spare bedroom next to a window which will help me.  Jamie has purchased a stand up rolling desk so he can maneuver throughout the house.  Whatever it takes...Every 6 weeks or so, we have been trying to head to a non-hotspot to work from a different area.  That helps as well...

     If I am at home, I still make a simple lunch for Jamie and myself. I leave Cate to fend for herself.  Some weeks, I am at the office Monday - Friday so I make prepare things in advance for Jamie to eat instead of his normal tuna.  Cate normally heads downstairs around 3pm looking for lunch.  Since she won't eat a simple sandwich, this is always a bit of a struggle.  Sometimes, she makes an incredible creation - other times - crackers with goat cheese.  So for dinner, I still try to make something special - using the fresh vegetables we get from the CSA.  I gave my second CSA shipment to our cat sitter who has been out of work and loves vegetables.

I made this recipe last night and it appeared in the Pittsburgh Post Gazette this week. It is incredibly easy and delicious.  I served it as the main course but the family thought that in the future, it would make for a really good side dish to bbq.

Kansas City Cheesy Corn - from Cook's Country and published in the Post Gazette

2 slices bacon, chopped

2 cups corn kernels

4 oz ham steak. cut into 1/2" slices

1 cup whole milk - I used 1/2 c cream and 1/2 c milk

8 oz cream cheese

1/2 tsp salt and pepper

1/2 tsp cayenne

6 oz cheddar, shredded

Cook bacon in large saucepan over medium heat until crisp.  Add corn, ham, milk, cream cheese, salt, pepper and cayenne   - breaking up cream cheese with a spatula.

Cook stirring occasionally until cream cheese is melted and mixture begins to bubble at the edges.

Turn off heat and stir in 1 cup cheddar until melted.

Transfer to an oven proof pan. Scatter remaining cheese over the top and broil until cheese is spotty brown.

     

Simple Lunches

     When I lived in Germany and Belgium, I had these wonderful vegetable gardens.  In Germany, on our terrace, the owner had planted a billion strawberry plants.  Each June, I harvested and made all sorts of jams.  Later, I planted carrots and radishes and in the plot at the back of the house, I experimented.  We would walk up the hill and gather blackberries and made all sorts of stuff.  I had never had a garden before but I remembered the ones my mother would plant in Jackson, Mississippi as a kid.  As a result, my garden did not contain cauliflower or collard greens.

     In Belgium, I had a proper plot in our backyard.  In containers on our terrace, I grew arugula, feldsalad, and radishes.  I could open the kitchen door, step out and harvest.  In the backyard, close to Francis, the cow that came to visit Cate each day, my plot contained zucchini, snap peas, cucumber and tomatoes - although I was never good with the tomatoes.  I loved heading out there and just hanging out - weeding here and there...this is where I learned about serving pea shoots - about which zucchini flowers could be harvested and stuffed for an appetizer.  Jamie hated all of the zucchini fritter recipes I tried over the summer...not to mention zucchini bread, zucchini carpaccio, etc...the list goes on and on.

    My yard in the suburbs of Pittsburgh does not afford me a plot.  So, I have to use my deck...as many containers of flowers that I have, I also have pots of arugula, lettuce, tomatoes and peppers...and potatoes.  It is a cluttered mess but it gives me great joy to tend to them daily...I weed and harvest...Jamie - waters.

     I also belong to not one but two CSAs, which is a bit of overkill for a family of three.  But I want the summer freshness of vegetables.  Now my menus do not focus on the protein - they focus on the veggie or fruit that I have received.

     We took bags of fresh lettuce to Georgia and made wonderful salads for lunch each day.  Beets have been made into hummus or a delicious puree for  pork schnitzel.  Garlic scapes have been grilled and served along side a steak and also made into a pungent pesto that Cate adores.  The snap peas...they just sit in a bowl and Cate and Jamie snack on them throughout the day.

     So lunches now are an easy affair...I might put out some burrata surrounded by tomatoes and prosciutto...then scattered around will be fresh snap peas, cherries, peaches, and a few crackers or fresh bread from a local bakery.  And while it is still a work day - why not serve a nice Rose wine with it all of it...we have to survive somehow!

     Tonight...it is roasted chicken made by Jamie as the family does not believe that I can adequately cook a chicken and I put the family at risk each time I do....but we will serve with it...garlic scape pesto and basil pecan pesto.  I had Georgia pecans sent in as Jamie didn't get his fix in Georgia and supposedly, he is making pecan pie for dessert.

     I head back to work tomorrow - in the office - after 19 weeks...it will feel different. 

Queso Dip

Last night, in my world, I did the unthinkable.  I could not admit it to my daughter.  My husband knew my secret - having outed me earlier in the week.

Do you sometimes watch TV commercials advertising Kraft Macaroni and Cheese and have a sudden craving?  You know it is horrible...but you want it anyway.   I know I can make a killer truffle mac and cheese but, I see Kraft and I want it.   Do you look at a bag of Cheetos and realize that you have to have some?  What about Chef Boyardee Ravioli, Ramen, Pizza Rolls?  More than likely, you always talk yourself out of it.

Well abnormal times call for periodic abnormal eating habits.  I have recently been dreaming of queso dip.  I searched the Internet looking for some sort of "gourmet" queso dip and in the end, I kept going back to the same recipe.  I was recently at the commissary and the cheese basically just jumped off the shelf and into my shopping cart...yes...Velvetta.  I made queso dip with the unspeakable processed food...and I loved every bite of it!

When Cate asked me what we were having for dinner, I told her "deconstructed nachos".  I mixed the "cheese that will not be known as cheese" with chopped green chiles, diced tomatoes, green onions, and diced, leftover steak.  I heated the tortilla chips and placed the molten cheese in the center of the table.  Cate immediately asked what kind of cheese I used and I expertly deflected.  She took a bite and I got the head bob...which is always a positive.  The only negative was that Jamie thought it is an appetizer but I had nothing else planned.  I had planned to gorge on cheese and chips...and I did.  The scale hated me this morning but, it was a fun evening.  (And I have a little stash left for an evening where I am hanging out on my own.)

Today, I am back to clean eating...until the next adventure!

Viva Velvetta!  Until I crave it again in 25 years....

Miso Glazed Black Cod and an Escape

     My favorite restaurant in Pittsburgh is called Umi.  We typically go only once a year to keep that anticipation high (plus it is a bit pricey but worth it).  We opt to sit in the traditional but updated sitting area - which means, we are sitting on the floor on tatami mats but given that we are Americans and not Japanese - instead of sitting cross legged for hours (which at my age, I could not do), they have carved out areas for your legs to dangle - so it looks like you are sitting cross legged on the floor when in fact, your legs are dangling beneath.  Hope that makes sense.

     We always order the 7 course Omakase menu which means we get seven small courses.  Over the time we have been going, the courses never change, but that it what we love about it.  There is the course of fried rock shrimp that has a bit of spice, always a course of sushi and then our favorite, Miso Glazed Black Cod.  The fish is so buttery, the glaze subtle but not so subtle.  Honestly, it is just divine.

     So, we save the restaurant for a yearly special occasion.  It would have been our choice for Cate's graduation dinner, but with COVID, the restaurant has been closed and has not announced its reopening.  But recently, Cate and I were in the Strip District (Pittsburgh's Food District), celebrating our first meal in a restaurant in 3 months when we found that our favorite fishmonger was selling black cod.  I didn't think twice - bought a pound and when I returned home, starting Googling recipes that would be relatively the same as Umi's.  That wasn't hard.

     On June 12th, we escaped Pennsylvania.  After "x" amount of weeks at home, it was time to work from a different location.  Since my sister moved to Savannah a while back, I have visited several times and really love the historic part of the city.  I found a perfect rental, two blocks from Forsythe Park.  We arrived and set up shop in our three story home.  While our schedules did not differ much from Pennsylvania and we took great care to continue to social distance and wear masks while out in public, we had the Park.  We had the ability to walk to a grocery store for provisions.  We had the ability to walk to several restaurants and get take out and on one occasion, we had the ability to have a delightful dinner.  It took a bit of strain off of us and we had the added benefit of seeing my sister.  Leftovers from take out became lunch the next day.  The salad greens I brought from home were mixed with a protein for dinner.  We did very little actual cooking but when we did...we made the Black Cod.  Wow!  It was so easy and so delicious.  I had brought Tatsoi with me from home and served it as a nice cold salad to accompany the fish.  I was so happy to have leftovers for a last afternoon lunch.

     Here is the recipe that I used:  https://www.thekitchn.com/recipe-nobu-miso-marinated-black-cod-117238

     And if your CSA ever gives you Tatsoi and you do what I did..."What is Tatsoi?" - here is a great introductory recipe:  https://kalynskitchen.com/chilled-wilted-tatsoi-salad-recipe-with/

     We were sad yesterday to leave Savannah.  However, we haven't started for home yet.  Having an 18 year old with us, we decided that the second week should have a bit more excitement or activity.  So we headed to Tybee Island, a short drive away.  We have rented a cottage for this second week that includes a small pool.  The front porch is a bit of heaven - lovely, comfortable chairs, a huge hanging bench that is large enough to actually sleep on if you can keep the mosquitoes away!  It seems that many families had the same idea but it still is quiet and bucolic.  Work starts again tomorrow but I am looking forward to early morning walks on the beach and late afternoon splashes in the pool.

     It is easy to social distance here when you aren't spending your time at the beach and many of the restaurants are not open to in-house dining.  I doubt; however, that we will be eating out much.  Cate and I headed to a seafood market this afternoon on the edge of the island and watched the fishmonger pinch off heads of shrimp in lightening speed that had come off the boat 30 minutes before our arrival.  Our intention was to buy three pounds, but that quickly changed to 4...and then a pound of fresh grouper and I had to be dragged away before buying something called Silk Snapper and listening to the fishmonger's explanation of the fish and how to cook it.  Maybe that will be later in the week.  But tonight, we sit on the front porch, spread a newspaper over a table and have a good old Low Country Boil.

     My sister was over earlier.  We did our three mile walk in weather that I am not yet acclimated to, then chatted on the porch before she left for the evening.  Jamie, Cate and I have splashed in the pool, donned bug spray and are now spread across the front porch.  At the far end is Cate, on the bench swing enjoying some show on her computer.  Jamie, in the middle on a sofa, has made us low strength cocktails and is probably playing backgammon on his IPad and I sit at the table on the far end, writing this post.  The humidity has dropped but the overhead fans keep us cool in any respect.  The biggest mode of transportation here seems to be bikes and golf carts - we have neither.  But it doesn't matter.  It is quite, peaceful and another venue from which to work.

     I will let you know how the Low Country Boil goes...

Chicken Cutlets with Caprese Salad

     Making lunch and dinner every day for nearly four months...it can get a little old...even for someone who loves to cook.  I try not to plan lunch...we typically make salads, eat leftovers or rummage through the freezer.  But in four months, we have only had take-out about four times.  So, there is still a lot of cooking.

     Yesterday, I wanted something fast, something tasty and something fun.  Rummaging around the freezer, I found Parmesan breaded chicken cutlets that I had purchased at Whole Foods at the beginning of the pandemic.  Sure, I could have made my own - but this was easier.  In the refrigerator, I found some Bocconcini, little mozzarella mouthfuls and on the counter was a bowl of sweet cherry tomatoes.  The night before I had made a basil pesto and there was just a little bit left.  Perfect - there was dinner.

     I heated oil in a pan and cooked the chicken.  While this was happening, I diced the Bocconcini, halved the tomatoes and placed them in a bowl.  I mixed the pesto with a bit more olive oil to make it more creamy and threw that in with the cheese and tomatoes.

     Within 10 minutes, dinner was done.  It was nice, tasty and more importantly fast and simple.  We dined al-fresco on the deck and it made for a very enjoyable evening.

     It doesn't have to be complicated.  But it does have to be good.

Shrimp with Creamed Corn and Feta

     Good grief.  Can you believe it is June 1st?  I have almost stopped counting the weeks but I think we are heading into Week 12 or 13.  I would go back and look at the calendar, but why?  Suffice it to say, it has been a long time.  I am starting to go into the office more and more for a couple of hours at a time.  I read an article in the NY Times this morning that said going back into the office for introverts could be hard.  This introvert completely agrees.

     Cate received her cap and gown yesterday and although she is officially finished with high school, they will not make a decision on what to do about graduation until July 24th.  Everyone is experiencing good days and bad days - which is normal.  I think it is a bit hard on Cate right now as she has nothing to do.  So, she enrolled in an online Sports Psychology class through the University of North Dakota.  She has been interested in the subject and what better time to explore it and possibly receive college credit.

     When the killings at the Tree of Life Synagogue occurred, it was very difficult for Cate.  It was very personal as her cousin's husband was the second police office on the site.  She was mad that her own friends in our dear little suburb knew virtually nothing about it.  We drove into the city and she paid her respects at the memorial site and attended an outside service.

     With this recent outbreak of violence in Minnesota, which has increased to all over the country, once again, Cate takes it very personally.  Pittsburgh was having a protest yesterday and she mentioned something about it on Friday.  I told her Saturday morning that while I in sync with the cause, I felt that the violence was overshadowing the issue and I did not think it would be a good idea for her to go.  She agreed - or so she said.  When she and her boyfriend entered the house last night, I just had this inkling.  Later in the evening, I asked her if she had gone and she admitted she had.  So, I head straight for the parent thing...I told you not to go...what if something happened to you...that only sparked her loud, heated response.  It only got her back up against the wall.  Jamie took the military approach...Where or who was your lifeline?  If something had happened to you or your friends, how would we have known?  His tactic clearly worked better than mine.  This morning, over breakfast, she talked about the event and showed us her photographs - which are amazing.  As soon as it became violent, they left.    They wanted to be there to support the cause - not to participate in violence.

     Strange post this is today - but I needed to get it out.  Our trip to Europe has been officially cancelled for July as the airline pulled out.  We all were a bit bummed by this but understand and also realize that if that is the worst thing that happens to us through this pandemic, then we are very fortunate.

     I actually cannot remember what we did on Memorial Day as the days run together.  I do know, from  my food diary, that I found some early sweet corn at the grocery store and immediately this dish came to mind.  It is one of our favorites during the summer.  Even though the intro says you can use frozen corn kernels...NEVER do this.  Wait for the summer corn. It is worth it.

https://cooking.nytimes.com/recipes/1018893-shrimp-with-creamed-corn-and-feta

Ham and Cheese Baguette

     They say it is the Memorial Day weekend to remember or forget.  I have not decided yet, which it will be.  Once upon a time, this was a travel weekend for us.  Once Cate became a lifeguard, this was her first big weekend and the travelling over Memorial Day ended.   Now she isn't a lifeguard...and we cannot travel.    We tried to make it to Lake Chautauqua but every other New Yorker had the same idea.  So,  much to Jamie's chagrin, at home we stay.  

     It rained nearly all day yesterday.  It was miserably foggy when we woke up  today.  I quickly ducked my head back under the covers and did not reappear until 9am.  The fog had lifted.  I had my coronovirus breakfast of 1 piece of bread, topped with Duke's Mayo, Isalys's chipped ham, American Cheese and the abundant lettuce.  Fold it over to make 1/2 sandwich and I am in heaven...which accounts for no weight loss during "coronovacation".

     One of Cate's friends called her to say that she needed to get away from her parents.  So I offered the invitation to join us on our second field food trip...pick up croissants and baguettes in the city, pick up a pizza from Mineo's and then head to Schenley Park for a picnic.  Surprisingly, she took us up on it.  I told her straight out, that she was trading one set of parents for another.  But she didn't seem to mind.  Cate loved seeing her.  Jamie and I loved seeing her...so much so that we told her she could come to GA with us for two weeks.  And that wasn't the wine speaking...

     Upon arrival at home, I left to go grocery shopping.  Cate left for her boyfriend's house.  I asked if she would be home for dinner and I got a sketchy reply.  My tactic now is..."we eat at 7pm.  If you are here, that is great...if not, we are eating without you."  I tried not to say it in a mean way - I mean it.  She is 18 - almost 19.  There is this pandemic.  If she gets a chance to go out and see friends....go out and see friends.  We have seen you a lot in 10 weeks (albeit...your foot sneaking out of the covers from your bed...but that counts, doesn't it?)

     While returning home from shopping, I received a text from her apologizing for being snippy at lunch.   She was but I didn't think it warranted an apology. Then she said that she heard we were making risotto for dinner and she was sorry that she had made plans...as she thought we were getting take-out (which we have done only 3 times during the pandemic).  I was just surprised by the text so I called her and reassured her that all was ok.

     And I was jumping up and down in my heart....Yes duck confit risotto would be great...but we can have it ANYTIME.  I have all of the ingredients.  Just pop those little duck legs back in the freezer.

     But what I had not had in a very long time was a ham and cheese baguette sandwich.  I get that you  do not understand it.  But you have to listen to me....the French take this very seriously.  In France, at the grocery stores, they sell ham and cheese cut exactly to match the inside of a baguette!  I am not joking.  The cheese is actually called Baguette Cheese.  All you have to do is cut your baguette, slather on butter or mayo, and then lay your pieces of ham and cheese...they fit perfectly.  The first couple of years, we made elaborate charcuterie platters for our lunches at the beach....once I figured out baguette sandwiches, we never went back.  Well actually...maybe a little.  Cate will eat smoked salmon, prosciutto, foie gras...but not a deli meat sandwich...so she always had a modified charcuterie platter.

     So when she tells me that she will not be at home for dinner, I do a happy dance inside.  I have ham.  I have cheese.  Albeit, not baguette ham and cheese but I can modify.   Most importantly, I have French mayo.    On every trip to Europe, I bring it back.  But I have now learned that I can get it from Amazon (is there anything that you cannot get from Amazon?).  So the special mayo.... it is relegated to special meals.  You can't just go in the fridge and pull out the French mayo and put in on your sandwich, serve it with your potatoes.  There has to be special sandwiches...special potatoes.

     And that is exactly what we are having tonight...special sandwiches.  Half a baguette, sliced, topped with French mayo, sliced ham, and sliced Comte Cheese.  I will still serve wine.  No need to try a Rose as the weather is for crap.  But I will put a few crisps out (potato chips) just to "round out" the meal.

     Tomorrow, I may get back to cooking...or maybe, we will just grill Chilean Sea Bass and serve it with grilled asparagus and sauteed spinach.  That is sounding pretty good...but not as good as that sandwich, right now.

Happy Memorial Day weekend.  

Truffle Butter Pasta

     I haven't stopped cooking but the meals have been a bit easier and easier.   Lunches are now much easier as the Spring has dropped loads of fresh salad greens in my lap.  Ok, I will admit that I have purchased way to much from various farms and my CSA...not to mention I have lettuces growing on the deck.  Right now, I have three bags of lettuces, one bag of arugula and one bag of spinach in the fridge.  And more is coming on Wednesday.  So,  much to the family's chagrin, I have lots of more salads on the way.  What they do like is that we have also been eating a lot of fresh, local asparagus.

     Cate has finished school.  She took her last AP test yesterday (in French), promptly got into her car, drove away and came back 10 minutes later.  I asked her where she went and why she was back so soon.  "I went to the Y parking lot, sat in my car, and screamed."  Guess that means she was not happy with the test.  And given, she plans to major or minor in French, I can understand.

     On a bit of good news, it was announced that she made the Dickinson College Swim Team.  As ambivalent as she can be about swimming, she whooped and hollered, when she received the email.  She has been in regular contact with the coach, and while he is leaving after 26 years at the end of the month, you would never know it.  Having difficulty with your Dickinson email...the coach will take care of it.  The athletic department even sent her a kettle ball to work with over the summer.  Who knows what will happen with college in the Fall and with swimming...but live in the moment and enjoy.

     I have started going back into the office periodically for four hours at a time.  The night before Day 1, I have to admit, my anxiety was off the charts.  I am not sure why.  There are times when this house is like a prison so I should be happy to leave.  I think to some extent, I am happy with my schedule, happy not to wear a bra, not to wear makeup, dress in leisure wear, get up at 7:15am to start at 7:30, take a nice break for lunch with Jamie, go back to work and be outside walking at 3:45pm.  I actually may be more productive as I am checking emails way past closing time.   I have put fuel in  my diesel SUV once in 10 weeks.  So on Day 1,  I did ok, maybe better than ok - but I still loved leaving there at noon, and coming home to work, etc.

     So, the cooking...now that Cate is out of school officially, she really helps out with dinners.  She makes it a point to be home to help or not to leave until dinner is over.  This dish, from Ina Garten, is a favorite of mine.  It is so incredibly easy...so incredibly decadent that it seems you are going over the top for a weeknight meal.  If you truly want to ramp it up, saute some fresh mushrooms and use as a garnish.

     https://barefootcontessa.com/recipes/tagliarelle-with-truffle-butter

P.S.  I have found the truffle butter at Giant Eagle Marketplace but I typically buy a bunch once a year from D'Artagnan and just freeze it.

In my neck of the woods, of course it was beautiful yesterday (a Thursday), is raining all day today (Friday) and the outlook for the weekend isn't much better.  I am hoping that tomorrow we can all take a field trip to Five Points Artisan BakeShop to pick up croissants and baguettes, head over to Mineo's in Squirrel Hill for a take-out pizza and then to Schenley Park for a picnic and a walk. That would do us all some good.  Cross your fingers...clouds and rain...stay away...come back on...Tuesday.

Ramp Pesto Pizza

     This week has been one of those up and down weeks.  I felt really tired but I really had not done anything to feel that way.  It could have been a lack of sleep.  When I do not sleep, I tend to get physically ill.  The weather, as usual, did not help.

     Getting out of bed on Thursday after seeing each hour on my watch, I thought I had hit rock bottom.  Will this ever end?  I looked outside and the sun was actually shining and the sky was blue.  The weather indicated that it would get up into the 60's.  My heart immediately lifted and some of the weariness went away.

    After learning that the sun would be gone by mid-afternoon, I decided to take advantage of the situation.  Seeing that I had only one morning meeting, by 10 am I was outside and took an hour walk.  I came back feeling so much better.  Then I looked at my makeshift office which is located in our dining room.  Even with two windows, it is just a dark room with an uncomfortable chair.  I had some items to finish that did not require my second monitor so I took my laptop out onto the deck and worked until lunch.  After a small steak salad, I was back at it but this time working from the bright kitchen as the weather was slipping back into its normal pattern.  But it was a good day.  So, now I am thinking that I need to change up my location a bit.

     Remember a couple of weeks ago, Jamie and Cate went foraging for ramps (wild leeks) with a college friend.  One of the things I made with it was Ramp Pesto.  It is AMAZING.  I found this recipe from the Old Farmer's Almanac and it couldn't be easier.  One jar went to the college buddy and one stayed with us.

https://www.almanac.com/news/cooking-news/wild-ramp-spring-onion-pesto-recipe

     Last night, the perfect use for our Ramp Pesto was Ramp Pesto Pizza.  I found a round of Trader Joe's pizza dough in the freezer.  I looked up some recipes but found nothing that really excited me so Cate and I winged it...a very simple pizza but it made the evening.

     After stretching out the dough, we spooned the pesto around as you would do tomato sauce.  We topped the pizza with grated mozzarella and chopped prosciutto.  It was raining, so we could not grill the pizza but cooked it in the oven.  When it was ready, we sprinkled some grated Parm.  Easy and delicious.

     D'Artagnan is selling leeks for a very short time.  So, if you want to try something addictive - make your order now.  You will have it by early next week.

    The really good news of the week was that Cate found out that she has been selected to swim on her college team! You should have seen the look on her face when she received an email from the coach!

Enjoy your weekend.

No food today...just a link...

 https://www.youtube.com/watch?v=bea4jCAkXsI

Tarte á l’Oignon

     Leftovers get a bad rap sometimes.  Last weekend, instead of making one large Alsatian onion tart to serve as our appetizer for our Alsatian themed meal, I made six small, individual tarts.  Last night, when we were supposed to have "X" for dinner (as noted in my Pandemic Food Diary), I complained about cooking to Jamie at lunch.  He looked in the fridge and said quite calmly, "You have fresh greens from your CSA and three leftover onion tarts.  I think we have dinner covered."  He was right and they were perfect.  So perfect, that this afternoon we had Monday's leftover pizza and tonight it will be Sunday's leftover Chicken in Riesling.  

     Tomorrow, I have a food themed, field trip planned.  I wish the weather would be nicer as I was hoping to combine it with a picnic lunch.  That doesn't seem to be the case, so I will have to make do with just the field trip.  Cate has agreed to come with me and we will be all over Pittsburgh, picking up curbside orders.  Five Points Artisan Bread for our favorite croissants and baguettes, then down into the Strip to hit Penn Mac for several cheeses, olive oil and prosciutto, Wholey's for fish, Strip District Meats for hanger steak and finally to Barsotti Wines to pick up limoncello, grappa and creme de cassis.  It will be nice to get out - right now that tends to be once a week.

     But here is the recipe for the onion tart.  A couple of things that I did differently:  (1) I used store bought crust (I am not a baker), (2) I used shallots, yellow onions, red onions and leeks; (3)  I place grated Gruyere directly on top of the pie crust, then added the onions rather than adding them to the top of the dish.

     If you love onions....this is super easy and really delicious.  Serve with a simple, green salad and perhaps a toast or two with Fromage Fort and a glass of white wine.

https://honestcooking.com/tarte-loignon-savory-french-onion-tart/

Pork Katsu with Beet Puree

     My CSA shipment last week contained beets.  I am not a big fan of beets but this recipe is easy and delicious.  In fact, I should have doubled or tripled the beet puree because Cate was basically eating it with a spoon.  Come to think of it, Jamie was doing it as well.

     I found this recipe years ago and posted it back in 2017.  I only make it when I get beets in my CSA package.  So, it is always a nice surprise.  Last night, Cate actually made most of it.  I think she is enjoying spending time in the kitchen.  I play sous-chef and Jamie is the dishwasher.  It is nice, nonstressful and a good ending to yet another day.

     I find that I am sleepy...a lot.  To combat this, I try to get out twice a day to take a walk if the weather permits.  Not sure if it is actually working.  I am sure that it is purely mental as I am easily sleeping almost 10 hours a day!

https://www.bonappetit.com/recipe/pork-katsu-with-beet-puree

Chicken in Riesling

     The beginning of Week 7...who would have thought?  Monday mornings are still Monday mornings - regardless of the commute or lack thereof.  However, at least it is sunny - chilly, breezy but sunny.  I find it interesting how we three are handling  this.  If I am not cooking, I want to sleep.  Cate has created her first apartment - setting up two rooms of the house as her own and staying up until dawn.  Jamie is just the same.  Perhaps, it is his military background.  He wakes at the same time, goes to bed at the same time, works out daily, etc.

     The constant in all of this is that Sunday means Sunday Dinner.  Last night, we celebrated the Alsace - perhaps Jamie's favorite region of France.  (Mine will always, always be Brittany.)  We have had several wonderful trips there -- lunches in the vineyards, roaming the villages stopping at what looks to be an old home only to find out it is a tasting room, and then ultimately loading the car with case after case of Riesling (again, Jamie's favorite wine).  We moved back to the U.S. with at least 12 cases of Riesling.

     We have been back for five years and surprisingly those cases have diminished.  I won't tell you by how many.  I found a way to solve that problem.  I reached out to a wine broker in Burgundy and ordered my favorite wine and subtly inquired if he could find Jamie's favorite vitner in Kaysersberg.  Thierry worked for weeks and finally found the family and convinced the vitner's wife to sell us four cases of Riesling.    I won the wife prize for that one.

     My latest coup is landing cases of Cremant.  Cremant is sparkling wine and our favorite is from the delightful village of Riquewihr.  The Dopff family developed Cremant.  They invented the long, signature bottles that carry Riesling.  I reached out to the winery and asked if they could ship to the U.S.  It tooks months before I would hear a response.  The response came from Madame Dopff herself and she told me that she had found a shipper.  I have enjoyed many email conversations with Mme Dopff and we sip Cremant quite regularly.  She doesn't know me from Adam but I feel like I have made a friend.

     My long winded salute to the Alsace.  

     This recipe brings it all back to me, to Cate and to Jamie.  It is simple like so many French dishes but complex at the same time.  I don't make it often but each time I do, it is like seeing an old friend.  

https://www.epicurious.com/recipes/food/views/chicken-in-riesling-241725
   

Oven Roasted Deli Style Turkey

    Guess what?  It is raining...surprise, surprise.  And by 11:00 a.m. on a Sunday morning, I have carmelized onions for individual onion tartes, prepped for tonight's dinner of Chicken in Riesling, which included chopping carrots, shallots, leeks and breaking down a whole chicken.  I have started listening to favorite cooking shows with AirPods in my ears...sort of disengaging.  Right now, I have the first episode of "Chef's Table" wafting through  my ears...listening to Massimo Bottura and quietly dreaming of visiting his restaurant in Italy one day.

     In addition to all of the bags of dried beans that Jamie had to buy at the beginning of this situation, he also bought a turkey breast - telling me that I could make deli meat. (Why, thank you, dear husband.) But yesterday afternoon, that is what I did.  Super easy recipe that I found on the Internet.  Once cooked, I used my slicer and voila...deli turkey that is no doubt better for us.  Yes, I have a slicer and I even have a vacuum sealer - so half the turkey went into the freezer for later use.  So, I am thinking that today's lunch will be salad with turkey although it is hard not to have a sandwich.

https://cravingsbychrissyteigen.com/cravings/deli-style-roasted-turkey-breast/

Hummus

     Did you make the grilled cheese?  No, I didn't either but it is on the radar.  Last night, we had raclette.  Do you know about this dish?  Raclette is this wonderful cheese from either France or Switzerland.  I would never eat it cold but it is one of my favorite dishes served melted.  We have a Raclette grill (Google it).  We place diced meat and potatoes on the grill, the raclette goes into its own grill pan under the grill.  Cheese melts...scrape it onto your plate, add some beef and potatoes....So, so good.  It is communal...the meal lasts a while...although Cate would tell me that those final weeks in Belgium, we had it a lot.  Well, it was just too easy.  Here in Pittsburgh, I have found it sliced in the upscale cheese section of Giant Eagle...but in bulk and in better quality at Penn Mac.

     When we make hummus in this house....it is Jamie who makes it.  It makes for a great lunch with sliced vegetables and small pieces of Naan.  Today, it was actually sunny until about 3pm.  We all met for lunch on the deck after our 3-mile walk and enjoyed a simple lunch of tomatoes, peppers, cucumbers, carrots and hummus.  We always have a can or so of garbanzo beans in the pantry and get our Tahini from a Greek grocer in the Strip.

https://www.youtube.com/watch?v=DYiIlP8FbOg

Jamie and I are getting ready to make martinis with a local potato vodka (the company delivers as our State stores are closed).  Then Cate will come down and we will make Shrimp and Grits for dinner.  The warmth of today may hold and we may get to eat outside.

Bon weekend...

Grilled Cheese

     Today marks the end of Week 6.  Can you believe that we have all been at home for six weeks now?  The weather in PA hasn't changed much - which can be somewhat depressing.  It has been quite cool, which had me thinking of sharing a hearty bean and sausage stew with you.  I went onto the NY Times Cooking website to grab the recipe and the Recipe of the Day was "Grilled Cheese."  You are probably wondering why the NY Times would publish a recipe on grilled cheese.  EVERYONE, whether you can cook or not, knows how to make a grilled cheese.  It is probably the first thing you ever cooked...it was for me.  It was for Cate.

     But you have to read this recipe.  With the addition of one small ingredient, your grilled cheese will be electrified.  You will wonder why you haven't been making it this way your whole life.  You will crave tomato soup just so you can dunk that delicious wedge into it.  It is life-changing.  Ok, maybe not life-changing.  But it is grilled-cheese-making-changing.

     In shifts, Cate's high school has been open for students to clean out their lockers.  I think she was eager to see friends she hadn't seen in six weeks - not to mention her boyfriend.  She left a bit early to talk to one friend group while looking over their painted parking lot spots - seems like ages ago that they spent days painting their spots.  After the locker cleanup, she headed with another friend group to a local park to  hang out in a socially distant way.  It has been cloudy today but I see  peaks of blue sky.

     Our awning was installed earlier this week and it was a bit cathartic to be able to put out the deck furniture, the cushions, some plants, etc.  I bought a small planter of pansies at the grocery store this morning to perk things up a bit.  It was nice to sit outside yesterday while it was raining and just listen and look.  I have seeds for arugula and various lettuces that I am itching to plant in my containers.  I am getting a farm shipment about every two weeks now and that is uplifting as well.

     Oh, before I forget...here is that grilled cheese recipe.

https://cooking.nytimes.com/recipes/1017326-grilled-cheese-sandwich?module=Recipe+of+The+Day&pgType=homepage&action=click

I have decided to stop listing what number day it is of this situation.  I don't think any of us need the reminder.

Oh, and I cut Jamie's hair this week and he actually could still go out in public without too much embarassment.  Now if someone could color and cut mine!

Day 38 - Doctoring Up Fast Food

     While Cate may be a Chick-fil-A resident, Jamie and I rarely have fast food.  But when the check engine light went on in Cate's car and we knew we were destined to venture out to the service department, I thought that perhaps bean burritos from Taco Bell might make for a different lunch.  I ordered and paid online and within no time, had dropped off Cate's car and gone through the drive-through line.  Back at home, I placed each burrito in a microwave safe dish, covered the burrito with a little Trader Joe's enchilada sauce, grated Pepper Jack and Cheddar cheese and placed in the microwave for a minute (I have read that you should microwave any take-out food).  Cate made a decadent guacamole and in no time, we were enjoying a spontaneous and delicious lunch.

     I will keep saying this over and over...."It's the little things."

Be healthy and safe.

Day 36 - Being Thankful

     Jamie leaves the house one day a week - on Saturday.  He has started to take Cate with him.  I don't try to go as I think it is a good time for them to bond.  They stop at a distributor, pick up beer and White Claws...then head about 30 minutes away to a college buddy's place in the woods.  Social distancing, they spend the afternoon there with another college buddy.  Cate comes back with lots of stories, lots of history about the area and her father's college antics.  I spend the afternoon to myself and when we reconvene at dinner - there is definitely lots to talk about and that is good.  Plus being outside is always good for the soul.

     But yesterday, they did something more.  On the buddy's land, they went foraging for ramps and brought them home for me as a present.  Oh, yes, it was indeed a present.  If you get a chance, Google - ramps.  This is not something you will find in the grocery store.  This is something you find outside and they are only around a few weeks.  Once a chef in Pittsburgh told me you could find them at Boyce Park but he refused to tell me where.  I am not sure how I learned about them but once you have them...you get a bit "ramped" up.  I cleaned them up, grilled a few and served them as an appetizer last night.  We were definitely in a ramped up state of mind.  I have been sharing texts all morning with said college buddy...and we have all kinds of recipes flying around.  So a nice surprise and something to be thankful for during this time.  I might have to invade the father - daughter time next Saturday.

     During my walks, I listen to Marty Stuart - a country music great.  There are songs that get me going faster, songs that let me slow down and songs that have me wanting to belt them out in the neighborhood.  So I was thinking yesterday that it might be nice to see if there was a YouTube video of him in concert.  I found this...and another reason to be thankful.  Marty Stuart, Vince Gill and Brad Paisley playing at the Grand Ole Opry...to an empty theater.

https://www.youtube.com/watch?v=wQ6-i8hI3Gs

   

Now, I am headed back to the kitchen...ramps and fried eggs!

Be safe and healthy!

Day 35: Fromage Fort

     I am not joking.  I am not exaggerating.  I just counted and I currently have 15 different cheeses in my refrigerator.  I can't help myself.  I love cheese.  Jamie loves cheese.  Cate loves cheese.  Everytime I am at the grocery store, whether or not cheese is on the list, I still have to take a swing by the upscale cheese section.  Sure, I have standard cheddar in the bin and mozzarella and pepper jack.  But I also have wonderful, local goat cheese.  I have Comte, which is a favorite.  And I ALWAYS have Gruyere on hand.  My favorite trip downtown is to head to the cheese section of Penn Mac.  I got downright giddy in January when I realized that they had my favorite, L'Etivaz.  They only have it once a year...Google it and you will learn why it is so special.

     But what do you do when you just have a nob of a certain cheese left?  Sure, you could pop it in your mouth and savor it until the next purchase.  I take that nob and place it in a bag...my cheese bag.  When I have about 8 ounces of nobs...of all different kinds...I make Fromage  Fort.

     My favorite recipe comes from Jacques Pépin.  While you can serve it cold on bread, I like melted on a baguette.

https://www.foodandwine.com/recipes/fromage-fort

     And NEVER throw away the rind of Parmesan...never.  Throw a small nob into your batch of homemade soup.  Your soup will never be the same.

    The other item I save is bread.  There is always a "bread" bag in my freezer which contains slices of stale bread - any kind of bread - an old baguette, a stale everything bagel, italian bread, hotdog buns - anything.  When I need breadcrumbs, I get out my bread bag, toss cubes of bread into my blender and make breadcrumbs.  Then I place the crumbs on a cookie sheet and into a 275 degree oven until they are crisp - mixing it up several times.  Crumbs go into a jar and are ready to use.

Stay healthy and safe.

Day 34 - Spontaneous Enchiladas

     Wow, this week has been hard.  The days continue to be dreary.  We were excited about the opportunity to hang out on the deck, but when they came to install our awning, the installers realized that it need to be repaired and off they went.  I tried to tell Jamie that it is still too cold to sit on the deck but I think it is the anticipation of warmer temperatures, of dining outside, of looking out onto the space and seeing flowers, plants, etc.  It is an extension of the house and we don't have much of a yard.  

     Meals have been great but we didn't seem to be much interested in eating.  One night, I had pizza shipped in from Italy.  I know it sounds crazy.  Yes, the pizza places are open here.  But this was pizza from Italy and it was priced really well.  Visit www.taliadinapoli.com and take a look. 

     A buddy of Jamie gave him a package of pork steak.  To me, steak is beef so I had never heard of pork steak and I was a bit skeptical.  Evidently, they are also called blade steaks and are cut from the shoulder and contain the blade bone.  They are also known for being quite flavorful.  I found a recipe that just include salt and pepper and roasting in a 350 degree oven for about 40 minutes.  We were very surprise...very tasty and juicy.

     But even with hamburgers and fries one night and our conversations lasting over an hour, the food just wasn't getting to us.  Cate mentioned that it might be fun to make enchiladas.  I am not sure I have ever made enchiladas...but why not?  If it brings us together, it adds another dimension.

     Jamie mentioned that the leftover pork steak might be good as the base.  He suggested we put it in the slow cooker (even though it was cooked) with some onions, broth and spices and then cook until the meat could be shredded.  Again,  I was skeptical but it worked.  We had slow cooker refried black beans from our fish taco night as a side dish - or as Cate made it...an additional filling to an enchilada.  She and I got creative and made up 8 enchiladas - covered them with store bought enchilada sauce, Pepper Jack and Cheddar Cheeses and popped them in the oven.  Nothing complicated but fun to do together and tasty...and still comfort food.

    Our eating mojo came back as we sat at the table once again for over an hour.  We are even contemplating lunch together today!

     On thing that I have observed is that even though we seem to be going through endless days of Groundhog day...they are different due to our emotions on any given day.  Live with it.  Don't get upset.  Get creative.  Bring the whole family into coming up with ideas.  It just may help.

Day 28 - Classic Baked Lasagna Bolognese and a Visit to the Keukenhof

Happy Easter!  I really love flowers so on my last grocery store run, I found a colorful bunch which included my favorite, sunflowers.  This morning, I was reading in the NY Times about how the tulip farmers in The Netherlands have had to dump most of their flowers as they have no buyers at the auctions.  I remembered a short weekend trip to the Keukenhof Tulip Gardens and it was truly a magnificent experience.   So serene, so beautiful...so I wanted to share a bit of that glory with you today - Happy Easter.  But I warn you, you may get a bit teary.

https://www.youtube.com/watch?v=s7Mzpj005A0

I spend a lot of time in the kitchen these days cooking.  It is my restorative practice.  We had not had lasagne in a very long time.  I knew that Jamie and Cate would be out yesterday afternoon so it would be the perfect time to put some music on (Spotify - Marty Stuart), grab a glass of wine and concentrate on a time consuming Bolognese sauce.  The nice thing about this sauce is that it is made with pantry staples so no extra trip to the grocery store.  It takes about 3 1/2 hours from start to finish but most of that time is cooking time.  So you can get the sauce going, then take your wine over to the TV and watch a few episodes of your favorite Netflix series.  I highly recommend this recipe when you know you will have a few hours to yourself.

As a kid, I always thought that lasagne had to have a layer of ricotto cheese.  It was my least favorite part of the dish.  Many years ago, Jamie came across a recipe that replaced the ricotta layer with a layer of bechamel.  That is now our standard - so creamy and delicious.

Have you ever been to the Serious Eats website?  If you haven't then go to it today.  I used their Lasagne alla Bolognese recipe yesterday for the first time and it is a keeper.  You may be surprised that it calls for no Mozzarella.  Don't worry - you will not miss it.

https://www.seriouseats.com/recipes/2016/12/lasagna-bolognese-al-forno-recipe.html

For the Bolognese, I used this recipe:

https://www.seriouseats.com/recipes/2016/12/basic-ragu-bolognese-recipe.html

What I changed:  The Bolognese recipe called for unflavored gelatin to be added to chicken stock.  As I had made chicken stock the previous day and mine was already gelatinous, I did not add any.  I also halved the recipe as I was only making lasagne for three people.

Day 27 - Bacon and Brussel Sprout Salad

How am I feeling?  No snow on the ground this morning - sun is shining bright - always helps the mood.

What am I watching?  Jamie - messing around with one of birthday presents that we gave him last night.

What am I reading?  Almost finished with Gabrielle Hamilton.


Yesterday was Jamie's birthday so we planned a bit of a celebration for him.  Cate and I made him a nice dinner.  It was fun being in the kitchen altogether.  Cate is an expert at making risotto so she was in charge of the main course.

Needing a simple first course, I remembered this salad.  I am not a big fan of cooked brussel sprouts but this salad calls for them to be raw.  It is easy and delicious and can be changed up in a variety of ways.  I have added dried cranberries for a bit of sweetness, used my own vinaigrette recipe instead of the  one listed...really - it is just a canvas.

This comes from Pinch of Yum - a really nice blog with great recipes.

https://pinchofyum.com/bacon-and-brussel-sprout-salad

Enjoy!

Be healthy and safe!

lal

Day 26 - Chicken in Milk with a Sage and Citrus Kick

How am I feeling? I woke up this morning to a snow covered yard.  Pretty, but not what I was looking for in April.  However, I am having a settled day thus far.  I have already been to the store and have a big pot of chicken bones simmering for stock.  

What am I watching?  "Kim's Convenience" on Netflix.  It is a mindless comedy series set in Toronto.

What am I reading?  Really connected last night with Gabrielle Hamilton's autobiography.  Some of her experiences resonate and bring back lots of memories.


I found the most incredible chicken recipe earlier this week and I knew that I had to try it out..  I love roasted chicken but I rarely buy a rotisserie chicken at the grocery store. I think it is because I don't know how long the chicken has been sitting in the warming drawer.  But I have to also admit, I have a pretty bad reputation around here when it comes to chicken.  Seems that I always under-cook it and we are destined to putting back in the oven for a few minutes...kinda puts a damper on the timing of the meal.


Going back to last night's dinner - again, this recipe is very easy and economical..  You might be a bit skeptical at first - chicken in milk?  It was incredibly flavorful.  I served it right out of the pot with no side dishes - only a baguette.

https://www.jamieoliver.com/recipes/chicken-recipes/chicken-in-milk/

And for you visual learners:  https://www.jamieoliver.com/videos/chicken-in-milk/

Changes I made:  I was reading a review of the recipe in the NY Times and a reader indicated that she had made this dish while living in Europe and used shelf stable milk.  Once she arrived back in the States and made it using our standard milk, it didn't turn out as well.  Turns out that with the pandemic, Jamie bought several boxes of Parmalat milk so that is what I used.  Worked very well.

I also didn't use any oil to brown the chicken - just butter.  I also left the top on the pan for the first 45 minutes and then uncovered it for the final 45.

Stay healthy and safe and enjoy!
lal

Day 25 - Pork with Brie

How am I feeling?  I was in a meeting this morning for several hours and several of my colleagues mentioned that this week has been the hardest.  We are not sure why, but we are finishing up week 4 of the stay at home order.  We also found out that schools in PA will be closed for the remainder of the year, but continuity of education will continue.  So, we are here for the foreseeable future.  At times, I just want to go to sleep and wake up when it is all over.

What am I watching?  Finished the last episode of The Night Manager.  Highly recommended - from Amazon Prime.

What am I reading?  Continued last night with Gabrielle Hamilton's autobiography.  I am feeling more in a reading spirit - which is probably a good thing.

Last night's dinner was easy and an old one that I published several years ago.  It isn't my recipe but again it is, to me, comfort food, and it takes less than 30 minutes.  Pork chops topped with Brie and seasoned breadcrumbs and baked in the oven.  We served with a simple, bagged Caesar salad.  Dinners are getting easier and easier but no less delicious.

http://www.milesandmorsels.com/2016/12/baked-pork-chops-with-brie.html

Day 24 - Lyonnaise Salad

How am I feeling?  Tired.  We had a horrible storm last night that kept me awake.

What am I watching?  Episode 5, The Night Manager

What am I reading?  Continued reading Gabrielle Hamilton's autobiography and made it to the place where she goes to Brittany to work in a creperie.  Sat on the deck, sun came out and my mood quickly changed.

In February of 2015, just before we moved back to the U.S., Cate and I took a trip to Madrid.  We rented a super cute apartment near the Plaza Mayor and spent three days touring the city.  Our trip was completely food based.  The first morning, we took a walking food tour.  It was such a fun three hours and as I mentioned earlier this week, we have taken three other tours with Devour Tours and loved them all.

This week, we were supposed to be skiing in Colorado.  Obviously, since that is not the case, and not wanting to wallow in self pity as everyone is going through this trying time....I did my own virtual tour...going back to Madrid.  I found this YouTube video created by an owner of Devour Tours and he goes to all of the wonderful places we visited on their great tour.  For a few minutes, I was back in Madrid.

Here is the link.  If you are ever in Madrid or one of the other cities where they have tours, look them up.  Their guides are super and it is a fun couple of hours.  

https://www.youtube.com/watch?v=xFo6NI12fjc

Last night, we needed a break from heavy cooking.  Cate was supposed to make dinner but got sidetracked by a Calculus quiz so we switched days.  I made a very simple yet somewhat decadent salad that is a family favorite - Lyonnaise Salad.

You really do not need a recipe.  Place some salad greens in a bowl and add your favorite vinaigrette.  (Mine is made with Dijon mustard, Champagne Vinegar and Olive Oil.)  Season the greens with a bit of salt and pepper - add shallots if you like.  Dice several slices of bacon into lardons and fry in a skillet.  Remove to a paper lined plate.  Add a couple of pieces of bread and make toast in that glorious bacon fat.  Remove - then fry some eggs.  Add the bacon to the salad and toss.  Plate and add the fried egg on top.  Super easy and super delicious.

Day 23 - Chicken and Mushrooms on Giant Croutons

How am I feeling?  Not sure how I am feeling today.  The sky is grey which never makes me happy.  I am on a virtual hold with VRBO trying to reclaim the cost of a cancelled trip to Montreal.  But it is my wedding anniversary today...28 years!
What am I watching?  Cuomo and Episode 5 of The Night Manager
What am I reading?  Really, I will read something other than the NY Times today.  Promise


Do you find that you have a very different eating pattern during this stay-at-home-cation?  I have never been a big breakfast person.  I will eat a sandwich or cold pizza before I crack open an egg.  My sister loves the traditional breakfast as does my husband.  When he wants to get up and go out to breakfast, I just see that as a total waste of money.  I have bacon, I can make a pretty decent scrambled egg and who can't make toast?  I know, it makes very little sense.

When I am actually working in my regular place of business, I either skip breakfast altogether (telling myself that I am intermittent fasting) or I make a tartine because it is French and sounds better than saying I made an open faced sandwich.  I hit an all-time high yesterday morning when I used leftovers to make a taco!  Yes, at 8am, I had a small flour tortilla piled high with seasoned ground beef, leftover salad mix with a taco seasoned dressing.  And let me tell you, it was delicious.  I just may do it again this morning as I have two tortillas remaining.

I just received an email from FEDEX that my package is arriving today.  Is it strange that I get excited over receiving packages now?  I have to really be careful not to binge shop, especially on those grey days that we have so many of in Western PA.  For some reason, if it is food related then I can rationalize the purchase.  This is food related, so YEAH!  Six chickens from D'Artagnan will be arriving shortly.  I already have plans for the first chicken.  I just hope they all fit in my freezer.

Speaking of chicken, I made this dish last night and it was outstanding.  True comfort food...

Bon Appetit's Chicken and Mushrooms on Giant Croutons

https://www.bonappetit.com/recipe/chicken-and-mushrooms-with-giant-croutons

Day 22 - Spanish Tapas and a Celebration

How am I feeling?  A Monday is still a Monday - even if you are working from home!  But the sun is shining and the sky is blue.  My mid-day break with be a socially distant lunch with a friend and co-worker.
What am I watching?  Watched a country music special last night where the musicians played from their homes.  It made me realize that everyone is going through the same thing.  And of course, still watching Cuomo's daily briefing.
What am I reading?  Wish I could tell you that I am reading more...but I didn't do much of that over the weekend.  I did promise the family that I would restart my Sommelier studies this week.

The presentation over lunch was spectacular.  Honestly, I have prepared, given and listened to a lot of presentations and this one was spot-on.  The girl has a gift.  And at the end, she surprised us all with choosing to attend Dickinson College.  

So...Sunday lunch...that is perhaps my favorite meal of the week.  Regardless of where we were in Europe, if I could drive to France, I would on a Sunday just to have Sunday lunch.  Ask my family....I put them through it last summer - driving from Spain across the border into France where I had already booked a table for Sunday lunch.  My requirements are not lengthy...I want a prix fixe, 3-course, leisurely lunch.  I want to arrive at noon and leave at 2pm.  I want a kir to begin, one or two glasses of wine, some sparkling water and a digestif to end.  Maybe I do have some lofty requirements.

Yesterday, we started our lunch with Foie Gras on toast and a glass of our favorite Cremant d'Alsace.  Cate gave her presentation and then for our main course, I made Oeufs en Cocotte and Salade.  What are Oeufs en Cocotte?  Literally, eggs in a pot.  So have you seen those super cute little pots with lids made by Le Creuset?  Scroll down and look for the mini cocottes:  https://www.lecreuset.com/catalogsearch/result/?q=cocotte   They are so damn cute that you have to have a set.  I bought mine from the factory store in France...two friends of mine, drove down on a Sunday morning, went to the factory sale and then to...Sunday lunch.  Another story.

Anyway - for my Oeufs en Cocotte - very simple, no recipe.  You can use a variety of ingredients.  I cut bacon into small pieces, cook them, add sliced leeks and cook until softened.  Place a tablespoon or so of the mixture in the bottom of the cocotte - leaving a hole in the middle.  Crack an egg and place it in the hole. Season with salt and pepper.  Grate some Gruyere cheese and sprinkle over the eggs.  Top with a tablespoon (or two) of heavy cream.  Cover with the top and place in a 350 degree oven for about 15-20 minutes.  You want the egg to still be a bit runny.  I serve with a salad and a small piece of toast.  I honestly could have these every day.

I have digressed enough given the title of this post is Spanish Tapas.  For dinner, we snacked on Spanish Cheese and Jamon Iberico (yes, I get an entire leg of Jamon Iberico for Christmas!).  I followed that up with grilled baby squid stuffed with breadcrumbs and shrimp.  We had this in Montenegro one May evening and have loved them ever since.

However, the main tapa of the evening --- Croquetas de Bacaloa or Salt Cod Croquettes.  This dish is not hard but you have to start it a day ahead of time.  The recipe comes from Spanish Sabores which is an offshoot of Devour Tours, a tour company that we have used many times when we have visited Spain.  It is a wonderful small business started by an American and devoted to food.  They conduct great food tours in Madrid and a number of other cities.  Once, we had a tour of the Prado museum followed by a lunch of sucking pig at the world's oldest restaurant.  Last summer, we had unforgettable tapas tour of San Sebastian.  Unfortunately, with this crises, they have had to layoff most of their tour guides and it has been very hard on them.  So, I hope that with our Salt Cod Croquettes last night, they felt that we were thinking about them.

Anyway, Lauren Aloise has a great website and you should visit it for all sorts of recipes.  You can probably do a bit of online travelling as well.  And when this ends, take one of their tours.

https://spanishsabores.com/2012/07/08/salt-cod-croquettes-croquetas-de-bacalao/

Penn Mac and Wholey's both sell salted cod.

Stay healthy and safe.  Until tomorrow.

lal

Day 21 - Much Needed Pub Food

How am I feeling?  The sun is out; the air is warm - if my neighbor would stop talking so loudly, this would be a perfect morning.  Why do I have to hear her phone conversations at 10:00 am?  But I am not going to lose this feeling.  I am thinking of Belgium and my stone porch that overlooked the pastures.
What am I watching?  Governor Cuomo's daily briefing; "The Night Manager, Episode 4 (Amazon Prime) and thank goodness no more cats!
What am I reading?   Gabrielle Hamilton's Autobiography

Cate took treats over to her grandmother's nursing home yesterday and then sat in a large high school football stadium by herself to get a breather.  She came home and asked me if we were going to do our typical Sunday lunch the following day.  I told her that we could and she quickly indicated that she would give us her presentation then.  The presentation is her college decision.  She has narrowed her decision to three choices.  Jamie and I thought that she had already made a decision - the third on our list but evidently, when she started making her PowerPoint, she realized that she was no closer.  Cate can hold her emotions close to the chest and she has not been very forthcoming about what she wants in a school, etc.  I noticed a window of opportunity and seized it.  I asked her if she was still looking at the original three.  She said yes.  We went through pros and cons of each school.  Then we took a piece of paper and she brainstormed the parameters by which she would evaluate each school.  I stressed to her that these were all very good schools and that there was not a bad decision.  I also stressed that as an only child...if Food is a parameter, that is OK.  If Dorms are a parameter, that is OK. She seemed a bit more settled and went to work on the presentation.  We shall see if we get the decision during lunch today.

Jamie spent the afternoon with college buddies - target shooting - which requires social distancing.  I spent the afternoon getting ready for Sunday night's dinner - Spanish tapas - which, in my case, requires some prep work  - more on that tomorrow.

For dinner, we all needed pub food.  Our version of pub food - which included wine and not beer. 

Do you have a subscription to the New York Times Cooking app?  If not, get one.  It has fabulous recipes and you can store them in your own recipe box.  This is the go-to source for me and my sister.

Ali Slagle's Baked Buffalo Wings are super, super easy and really, really good...I think right now, they are not charging for the subscription.

https://cooking.nytimes.com/recipes/1019952-baked-buffalo-wings?action=click&module=Local%20Search%20Recipe%20Card&pgType=search&rank=1

Changes made:  I sprinkled some Cajun seasoning on the wings before they went in the oven.  And this time, I didn't make make the blue cheese dressing from scratch...used a bottle of Trader Joe's Blue Cheese Dressing and crumbled some Roquefort into it.  Served it with sweet potato and regular french fries from Ore-Ida.  Fun evening...

Well, the clouds are moving in and my neighbor now has his leaf blower out at 10:10 am on a Sunday morning - signs that I need to go into the kitchen and start our Sunday lunch.  How I miss those Sunday noise ordinances they have in Europe.

Stay healthy and safe.  Until tomorrow.

lal

Day 20 - Fish Tacos and Slow Cooker Black Refried Beans

How am I feeling?  Actually not bad, I feel like we have figured it out a bit.
What am I watching?  Governor Cuomo's daily briefing; "Don't F... with Cats" (see below), "The Night Manager (Amazon Prime)
What am I reading?   Gabrielle Hamilton's Autobiography

Weekends are now hard.  At least during the week, we have some sort of structure...albeit a bit like the movie, "Groundhog Day," but it is a structure.  Jamie and I get up around 7:15, dress in an "at home business attire" - which typically consists of an old college sweatshirt and if we are feeling really productive - a pair of jeans...if not, sweatpants.  Jamie heads to the kitchen to make his morning coffee.  I open the front door, open the curtains in my office, which used to be the dining room, login to my computer, quickly scan my email and then make a very small breakfast.

Cate signs into school around 8 am (I know this because I check each morning), goes back to sleep and is usually up by 9-9:30.  She may or may not have  a live class or classes but most days, she spends about 3-4 hours completing school work.  While most schools are struggling with online learning and are perhaps offering just enrichment, she still pulls a full classload and grades are still taken.  Some days, she may finish all of her work in the morning; other days she stretches it out over the course of the day and then on some, she also completes work ahead of time.

We eat a light lunch together then back to our respective rooms to work or not to work.  Cate and I take a walk in the neighborhood around 2pm.  I have to admit, this is really nice.  I told her today how much I enjoyed the walks and asked her why she decided to participate (as I know she hates to walk/hike, etc).  Her response?  "Well, at this point in time, I realized that losing 45 minutes a day wasn't going to kill me."  Ok, honest and I will take that.  Jamie works until 3 or 4 and then heads to his new basement gym to either get on the treadmill or lift weights.  Come to think of it, Cate and I are supposed to get weight training lessons from him.

A kir at 5:30, because that is just bloody civilized although I am now down to my last bottle of Cassis and the State Stores are no longer open.  Dinner preparations begin and this is where we have begun to evolve.  I keep a list of all of our major food  items and prepare a weekly menu list for dinner.  We review the menu and each of us pick out a dinner to prepare.  Some nights, we all have an item or two to prepare; some nights, two of us watch the cook...making smart ass comments but making sure the table is set, etc.

It started with our slider competition last week.  Each person had to pick one slider to make and we would vote on the best.  Winner got to dictate a show to watch together as a family.  Jamie made a buffalo chicken slider; I made a standard Pittsburgh fish slider but Cate....well, she sauteed onions and mushrooms in truffle oil, grilled slider hamburgers, topped with provolone, the onion/mushroom mixture and then a small piece of bacon.  Hence, why we had to watch, "Don't F.... with Cats."  And hence, why breakfast and lunch have to be minimal.

So now, instead of showing you really bad pictures of the food I am making, I thought that since I am getting most of these recipes from the Internet, I would give you the links and you can see their beautiful pictures.

Last night's menu:  

Baja Style Fish Tacos - Marcela Valladolid from Food Network

Slow Cooker Refried Black Beans - Themagicalslowercooker.com

Changes made:  We substituted cod for the fish and flour tortillas for the corn ones and it was perfect.  Totally forgot about the tomatillo salsa but that did not seem to matter as we used Herdez Guacamole Salsa.

The refried black beans were the best we have ever made....really simple, straightforward recipe.

Stay healthy and safe!

Chicken with Pancetta, Mushrooms and White Wine Sauce

    The rule in the house is that Sunday evenings are saved for a nice family dinner.  Surprisingly, we do eat many dinners together but I definitely want to start our week with togetherness and something a bit more fancy.  Many times, the three of us will gather in the kitchen and cook together.  I saw this recipe on the D'Artagnan website last week.  I have a very hard time going to this website without buying something and this time was no different. - 1 pound of Organic Chef's Mix Mushrooms and three packages of Medallions of Duck Foie Gras with Black Truffles (you can never have enough foie).  This recipe reminded me of one of my favorite Alsatian chicken dishes, Coq au Riesling, but it seemed just a bit less time-consuming.  The recipe calls for ventreche, which is basically a French version of pancetta.  I happened to have some on hand as we had Cassoulet several weeks ago.  This is easy, comfort food.

Chicken with Pancetta, Mushrooms & White Wine Sauce
Adapted from: D'Artagnan
Serves 4

Ingredients:

1 1/2 tbsp unsalted butter
4 - bone-In, skin-on Chicken Thighs
2 oz ventreche (or pancetta), chopped
1 shallot, finely chopped
2 garlic cloves, finely chopped
1/3 pound mushrooms, chopped (don't use button mushrooms, ramp it up a bit)
1 tsp fresh thyme leaves
1/2 cup dry white wine (I used Riesling)
1 1/4 cups chicken stock
1/2 cup heavy cream
Parsley to garnish
Salt and pepper

1.  Melt butter in a skillet, over medium-high heat.  Season the chicken with salt and pepper and place skin side down in the pan.  Cook, without moving, for 6 minutes.  Flip and cook an additional minute.  Remove chicken and set aside.

2.  In the same pan, over medium heat, add the ventreche/pancetta and cook until rendered and crisp.  Remove and set aside.

3.  In the same pan, over medium-high heat, add shallots and cook until softened, about 2 minutes.  Add the garlic and cook an additional minute.  Add mushrooms, season with salt and pepper and add thyme.  Cook until mushrooms are softened, about 5 minutes.  Add the wine and scrape any browned bits from the pan.  Cook an additional 5 minutes.  Add chicken stock and bring mixture to a simmer.  Add cooked ventreche and the chicken thighs, skin side up, to the pan.  Simmer on medium-low heat for about 15-25 minutes or until thighs are fully cooked and sauce has reduced.

4.  Stir in cream and season to taste.  Simmer until sauce has thickened.

5.  Place an amount of the mushroom mixture on a plate.  Top with one chicken thigh and garnish with parsley.

Enjoy

Will It Ever Be The Same?

     I remember my first post - we had moved to Germany and I was filled with such peace and happiness - back somewhere that I loved...looking forward to creating a new life for our daughter, travelling the continent, visiting markets and cooking.

     Overall, it was glorious.  Sure, there were bumps in the road - worries about careers and our families back home.  But overall, it was a wonderful experience.  Dear Daughter, as I called her back then in those posts, thrived first in German elementary school, then an American school run by the Department of Defense and finally in an international community in Belgium.  We moved back five years ago but there is probably not a day goes by that we do not think (and perhaps, dream) about our time there.  We have been lucky to return each summer for a few weeks; to visit old and new places; to spend time with cherished friends.

     When we moved back, I had every intention of continuing my writing.  But somehow, along the way, I realized that I didn't have many adventures to share.  Our travels in the States have been limited to school holidays, and when we weren't planning our summer trips, we spent other school holidays doing our second favorite hobby, skiing.  I am not complaining and in fact, BC (before corona), we had several wonderful trips to Savannah to see family and I always enjoy our long weekends in Canada.  However, life did change a bit and perhaps, I didn't mold myself into it as I should have.

     But now, we all probably wonder, "Will life ever be the same?"  We are on Day 6 of working/schooling at home.  In a few short minutes, we will get the message that schools will be closed for another two weeks and we will be ordered to "Shelter In Place".  Many places are in a far worse condition.  Cate's best friend in Italy has been under similar orders for a much longer time - so much time - that she may have to repeat this school year once schools reopen.  For our own daughter, her excitement of college and opening college acceptance letters has turned into anger, boredom and a little fear as she is contained at home.

     Knowing that this may be a longer prospect, we are doing what we can so that each member of our tiny household has a "place" of their own.  Cate turned her school office into  a lounge so has a comfortable place to talk to friends (via Facetime now) and watch her shows.  Jamie complimented our small workout area in the basement with more equipment that he likes to use as he cannot go to a gym.  Me?  I always have the kitchen.  Prior to the orders, I had been stocking up on freezer and pantry items.  Last week, I inventoried all of our food and made a weekly meal plan.  I am trying to incorporate both new and trusted menus; old favorites that will prompt memories and new experiments that may or may not work.  And now that the shelter-in-place order has been given, we are hoping that our family meals will help bridge the social gap that Cate will ultimately miss.  It won't make up for the cancelled graduation, the missed prom, the lack of social interaction that drives her.  But maybe it could help.

     So, we started off this new chapter with a picnic.  Anyone that knows me knows that I am addicted to picnics.  I have forced (encouraged) my family to have picnics in the rain, in the sun, in the cold, on the beach, in a vineyard, even in a hotel room.  So, why not put a fire on and have a picnic in the house.  Here is what it looked like:

Meats from Austria; cheeses from France, wine and a baguette took us back in time to other places and other adventures.

For now - here is my new office. 

I wish you well.  I hope you are safe.  I have some other ideas about posts.  Forgive my photography.  It has never been good.  For now, hang in there.  We will get through this together.