Happy Father's Day 2011

Happy Father's Day to the most amazing man!

My dad, Edgar was born in 1935 on a wheat farm in the Red River Valley of North Dakota.  He is the youngest of 7 children.  Their old farmhouse didn't have indoor plumbing until he was 14 years old.  I'm sure farm life was extremely hard, but I will never truly understand just how hard it was.  We all laugh at the stories our parents tell us about walking 12 miles to school... in the snow...up hill... both ways!  Well, my dad's childhood experience probably wasn't that far off!  Their farmhouse still didn't have a phone when he left home at 17 to join the army.  My Dad trained at Fort Riley, Kansas and Fort Ord, California before he was stationed in the DMZ, Korea.  He was a Supply Sergeant from June 1954 to October 1955.  He later followed his sister to Glendale, California where he met my Mom.  They married February 1st, 1957.

Father's Day 2011

We celebrated my Father this year with a delicious Thai dinner inspired by a dear friend of mine.  My Mom, my sister & I cooked all day long and the whole family had a great time reminiscing, laughing and of course, eating!!!  Here are a few of the recipes. 
I love you Daddy!!!

This served 10 people as an appetizer.  It would serve about 6 people as a soup.  The soup can be served hot or cold but I definitely prefer it cold.

Thai-Spiced Mango Watermelon Shrimp Cocktail

    For cocktail sauce

• 5 cups coarsely chopped mixed mango watermelon, peeled & seeded
• 2 fresh lemongrass stalk*
• 4 tablespoons finely chopped shallot
• 1 1/2 tablespoons finely chopped peeled fresh ginger
• 1 tablespoon finely chopped garlic
• 2 Kaffir lime leaves (optional)
• 1 1/2 tablespoons mild olive oil
• 1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste
• 4 tablespoons fresh lime juice, or to taste
• 3/4 teaspoon salt, or to taste
  

 For shrimp

• 2 cups roasted shrimp
• 1 1/2 tablespoons mild olive oil
• 1/4 teaspoon salt, or to taste   
• 1/4 cup finely chopped fresh cilantro
• Accompaniment: lime wedges
  

Make soup:
Purée mango & watermelon in a blender until smooth and transfer to a bowl. (Don't wash blender.)

Discard 1 or 2 outer leaves of lemongrass and trim root end. Thinly slice lower 5 to 6 inches of stalk and then mince, discarding remainder.

Cook lemongrass, shallot, ginger, garlic and lime leaves in oil in a 2-quart heavy saucepan over moderately low heat, stirring, until aromatics are pale golden, about 5 minutes. Remove lime leaves and add about one third of mango watermelon purée and simmer over moderate heat, stirring, 5 minutes.

Remove mango watermelon mixture from heat, then transfer to blender along with chile, lime juice, and salt and blend until smooth (use caution when blending hot liquids).

Add remaining mango watermelon purée and blend briefly. Season soup with more chile, lime juice, and salt if desired, blending if necessary. Pour soup through a sieve into a bowl, pressing on and then discarding any solids. Chill soup, uncovered, about 2 hours if serving cold, or reheat in cleaned saucepan.     

Prepare shrimp:
Toss shrimp with oil, and salt. Roast for 8 to10 minutes, just until pink, firm and cooked through. Set aside to cool.  Toss with cilantro

Divide shrimp among small bowls or martini glasses, mounding in center, and pour chilled cocktail sauce over.

 Cooks' notes:  Cocktail sauce can be made 1 day ahead and chilled. Cover after 2 hours of chilling.
*Available at Asian markets and some supermarkets.
  

Father's Forbidden Black Rice
1 cup short grained black rice, rinsed
2 cups coconut milk (if coconut milk is too thick, thin it with water)
2 T soy sauce
2 tsp sesame oil
2 kafir lime leaves (optional) 
1 T toasted coconut for garnish (optional)


Place all ingredients in rice cooker and proceed with manufacturers instructions.  Remove lime leaves and garnish with toasted coconut before serving.

Le Creuset store at The Citadel Outlet

Thank you to Frank at the Le Creuset store!

Frank from The Le Creuset store

I had so much fun 2 weeks ago that I braved the June drizzle and a crowd of teen model search hopefuls on Saturday to return to Le Creuset at The Citadel Outlet.  Salesman, Frank was on duty once again and I shared with him the latest kitchen adventures with my new Doufeu (see earlier post below).

For those of you not familiar with this award winning French enamel over cast iron cookware, it is simply amazing!  If its versatility alone doesn't convince you, then prepare to be wowed by its even heat distribution and its ability to compel the toughest cut of meat into tender submission.  It can be used on the stove-top, in the oven, even on your barbeque grill.  But wait!  There's more... it can go directly from stove or oven to the table.

When I entered the store, I was contemplating which piece to purchase and was really leaning towards the 2 in 1 saucepan.  But Frank began extolling the virtues of the Tagine.  I had previously convinced myself that I would never need or want the Tagine because it is a "one dish" wonder.  Oh no, my friends... apparently not!  According to Frank it is a kitchen staple and in fact he had recently used it to make a beautiful frittata.  I guess I just need more time to decide.  So I bought a marvelous little Le Creuset frying pan.

And through Frank's inspiration and a trip to Trader Joes...

Frittata Ingredients

Simple Summer Fritatta

Prep Time:  10 minutes

Cooking Time:  25 minutes

Serves: 2

1 tsp butter

1 scallion, diced
1 tablespoon unsalted butter
6 extra-large eggs
1 T cream
3 ounces shredded cheese

1 garden fresh tomato, seeded and chopped

1 T chopped fresh chives

salt & pepper to taste

Avocado peeled, seeded and sliced

Preheat the oven to 350 degrees F.

Butter a small oven-proof skillet.  In a large bowl, beat the eggs. Add the cream, 2/3 of the cheese, tomato, salt and pepper.  Pour mixture in the skillet and place it in the center of the oven. Bake the frittata for about 25 - 35 minutes until it puffs and a knife inserted in the middle comes out clean. Top with a sprinkling of cheese, chopped chives and sliced avocado.

Frittata baking in my convection oven

"The Pot" a family heirloom

Dad & Mom with "The Pot" (on the right) dishing up German dinner circa 1970s

 
In my family, we love to cook and of course we love to EAT!  And when we are not cooking or eating, we are talking about cooking and eating!  Our memories are woven and intertwined with the many great meals we have enjoyed.  In fact, I can conjur up scores of Christmas Eve's past by saying 2 words, "German dinner".  German dinner starts with a trip to Schreiners www.schreinersfinesausages.com in Montrose and then it is lovingly crafted on Christmas Eve in a large beat up stock pot called, "The Pot" which my Grandpa Joe handed down to my Mom years ago.

 German Dinner

• 4 T olive oil, mixed use
• 1 - 2lb pork shoulder or farmer style pork ribs, bone in
• 2 large onions, peeled & sliced
• 2 C chicken broth
• 1/2 C dry vermouth or dry white wine
• 1 lg jar sauerkraut, drained & rinsed well
• 6 juniper berries
• 2 bay leaves
• 4 lbs sausages (variety of smoked sausage, Bratwurst, Bockwurst, etc.)
• 1 lg apple cored and sliced
• 2 garlic cloves minced
• 6 medium potatoes peeled and quartered
  

Directions: Heat 2 tablespoons oil in a large stock pot or Dutch oven.  Sear the pork on both sides and remove to platter.  Add onions to the pot with more oil if necessary and saute until onion is translucent, about 4 minutes.  Add seared pork, ham hock, sauerkraut, broth, vermouth and seasonings.  Simmer over a gentle boil for 2-3 hours.  About 45 minutes before serving add the uncooked sausages.  15 minutes later add the potatos, apple, garlic and smoked sausages.  Cook for another 30 minutes.  Serve "family style" on a large platter with rolls, rye bread and a variety of mustards.  
Note:  If your pot is not large enough to accomodate all the ingredients, the potatos can be cooked seperately.

Last year "The Pot" was entrusted to my care.  I don't know who owned it first but if that pot could talk,  it would tell you stories of a family with full hearts and full tummys.  "The Pot" wasn't just pulled out on Christmas Eve, in fact it was lugged to the park on weekends for our large, extended family brunches throughout the 1970s and I can clearly see it perched on the stovetop in my Grandparent's kitchen for countless birthdays and holidays.

  

Mom making Gumbo with "The Pot" 1981

        Bennett, Mom & "The Pot" making German Dinner 2010

Le Creuset Doufeu - Happy Birthday to me!

For my birthday this week, I bought myself the long coveted 7.25 qt Le Creuset Doufeu in Cherry Red.  I got a great deal on this pot from the Le Creuset outlet store at The Citadel.  Store Manager, Frank was so very knowledgeable and helpful. 

Carnitas

I christened said vessel with a beautiful pork shoulder from Lindy & Grundy (www.lindyandgrundy.com).  Butcher, Amelia Posada graciously shared her mother's recipe.  Thank you Amelia, it was so nice to "meat" you!  After gently bubbling away in a bath of fresh, organic lard, oranges, onions, garlic, bay, cumin and coriander seeds for about 4 hours, the most amazing carnitas emerged.  Heaven!!!

 Carnitas

• 1 large onion, cut in half
• 2 heads garlic, cut in half crosswise
• 1 bone-in pork shoulder or butt (4 to 5 pounds)
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 2 teaspoons dried oregano leaves
• 3 oranges cut in half
• 2 bay leaves
• lard
  

Directions:
Heat enough lard to cover meat in a Le Creuset French oven.  Add all ingredients to the pot.  Gently squeeze oranges into pot before dropping them in.  Do NOT cover.  Bring contents to a boil and then turn down heat to simmer (keeping it at a gentle boil) until meat falls away from the bone (about 3 to 4 hours).  Remove meat to a platter and preheat oven to 450°.  Discard remaining ingredients and return the meat to the French oven.  Place French oven uncovered in a 450° oven and bake until the pork is browned.
Shred the pork coarsely with two sturdy forks, discarding any fat. Heap ingredients into tortillas and serve.