Banana-Buck Fever

This afternoon I needed no further excuse to pull out the old blender and build myself a tall cool smoothie than to read the deck thermometer registering 90 degrees in the shade. On days such as this, there’s nothing more refreshing than an ice-cold smoothie to perk up sagging spirits.

Into the blender went the ice, a ripe banana for sweetness and body, a bit of orange juice, a little milk, a dash of vanilla to finish it off and I let ‘er rip. Done!

Banana smoothie in hand, I headed outside to catch the late afternoon breeze as it washed over the hillside behind us and cooled the backyard deck. I eased onto a lounge chair, took a long draw on my thick smoothie, and inhaled the summer pine-scented air. It was enchanting, truly enchanting. My entire body levitated as I floated into sublime smoothie bliss. I sipped away, lost in euphoric contemplation - but in the recesses of my mind, a vague snap-crackle tiptoed into my consciousness; then came the hazy slow motion of a branch swaying - likely stirred by the wind. More twigs break. There was simply too much perimeter interference to ignore any longer. In disdain, I turned my attention to the disturbance; 20 feet away a muscular buck with fuzzy fir on his forked horns was frozen in his tracks - staring right back at me.

There was a time when we had plenty of animals roaming down from the hillside behind us, but in recent years the gun shots echoing off the neighboring canyons have surely been a deterrent. This is indeed a rare sight.

Nonchalantly, I picked up my handy camera perched next to me, aimed it in his general direction, and fired one frame; just enough for Buck to hightail it through the trees.

You may wonder, “What is an out-of-focus deer doing in a food blog? Who cares?” Today, I was a witness that Buck existed and my one photo here is evidence. This is a record that Buck strutted tall and gracefully through my backyard, as his forefathers did before him; and today, with the help of a banana smoothie, this beautiful, wild creature made at least one person very happy. Who knows Buck’s fate, as hunting season looms?

Banana-Buck SmoothieThis is a basic recipe; other fruit, juices, and dairy products can be substituted

1 cup ice
1 ripe banana, sliced
1/2 cup orange juice
1 cup milk, yogurt, or buttermilk
1/2 teaspoon vanilla
garni: mint, strawberry, or orange slice

Into blender container place all ingredients; pulse to combine and then blend until smooth. Pour into tall glasses, garnish with mint, and a piece of fruit. Serve with a straw or a long spoon for stirring. Serves 2 ~~

Note: Other suggestions: peaches and apricot nectar; blueberries and cranberry juice; pears and apple juice, mangoes and guava juice, etc.

Seasonally In Sync

I received a link to Fete Accompli, Austin, Texas caterers currently garnering raves for their handmade specialty appetizers based on local and organic products. It’s a fine example of the commitment and flexibility necessary to consistently provide high caliber cuisine. Produce doesn’t always materialize as planned due to unanticipated variables such as weather, economic influences, supply/demand, and distribution. Unforeseen circumstances happen, and customers should understand in advance that substitutions are inevitable, but in all likelihood, they will not be dissapointed and the outcome will be just as good - perhaps even better than anticipated.

This style of commercial cooking is all about being in sync with the season and with local farmers and purveyors, and in creatively designing specialties that will showcase the very best available at their peak.

The home cook can do the same; here it’s about living in harmony with nature, the season, and our farmers – who can be as convenient as our local Farmers Market. We can also participate on our own level, by growing a pot of tomatoes on our deck, or in a hanging basket. We can claim a square of soil and transform it into a patch of lettuce or any other specialty that works. There’s a real sense of wonder and fullfillment experienced when we pluck and savor our first ripe tomato, pepper, or strawberry that we have planted, nurtured and watered.

These days, I am completely enamored by the idea of self-sufficiency: to bake my own bread, to make my own chutney, to brine and smoke my own chicken, and perhaps, to grow my own lettuce. That was the scenario that played out this past weekend when I had the magical good fortune of discovering all of these riches in my fridge at the same time. The results: a simple-yet-elegant smoked chicken sandwich on cornmeal loaf bread, with apple-cranberry chutney and butter crunch lettuce. Superlatively uncomparable!

Simple Smoked Chicken
4 pound chicken
Brine:
1/4 cup sea salt
2 teaspoons pepper
2 cloves garlic, slivers
1 tablespoon olive oil

Tools and props: apple or other wood chips, vertical chicken roaster, grill with smoker hood

Rinse the chicken and allow it to drain. In a 2 cup measurer, place salt, pepper and 1/2 cup very hot water, allow salt to dissolve. Add the garlic and cool the hot water with approximately 1 cup cold water. Pour the water into a large zip lock bag, add the chicken, and pour in enough additional water to cover the chicken. Swish around and seal the chicken well, removing as much air as possible. Place the bagged chicken into a deep bowl large enough to hold the chicken snug for storage purposes. Chill for 4 hours or longer, turning once or twice if not fully covered.

Prepare grill with smoker hood. Cover the wood chips with water, and soak in a small bowl for at least 20 minutes.

Drain and pat dry the chicken, rub it with olive oil and place on a vertical chicken roaster. Fill the bottom pan of the chicken roaster with water, beer, wine or any preferred liquid.

When the grill is very hot, sprinkle the white coals with 2/3 of the woods chips, replace grill rack and place the vertical roaster and chicken carefully onto the hot grill. Cover and roast the chicken for about 1/2 hour. Carefully remove lid, add additional coals if necessary, add remaining wood chips, add water to roaster pan if necessary, replace smoker hood, and roast for at least 30 - 45 minutes longer. The chicken should be deep mahogany and internal temperature should register 160-170 degrees.

Remove chicken from grill and let stand 5-10 minutes before removing it from vertical roaster. Allow to cool 10 - 15 minutes longer before carving.

Note: for bread, chutney or further recipe references, please refer to index.

Oatmeal: Mr. Congeniality

I had a backlog of over-ripe bananas recently. Sometimes, when that happens, I’ll whip up a yummy breakfast drink – or, in a serious time crunch, I’ll peel and freeze them for later use. This time, I mused over a photo of Banana-Oatmeal Chocolate Chip Cookies from a recent Cooking Light magazine and decided to go full throttle.

For some folks the sight of chocolate chips might be enough to send shivers up their spine and create an instant craving; for me it’s oatmeal. Call me crazy, but I love its texture, nutty flavor, and its congenial ability to partner up with others. If oatmeal has a sun sign, I suspect it would be Taurus: earthy, sexy, and seriously worthy of a frisky romp.

According to Cooking Light, each cookie has 3.6 grams fat and 115 calories; considering the healthy dose of oatmeal, I find this completely within the acceptable range. I might even dig out the chocolate chips and opt for one more cookie. As a footnote, these improve with age, if you can keep them around long for that to happen.

Banana-Oatmeal Chocolate Chip Cookies
The ripe banana adds sweetness, moisture and flavor and substitutes for some of the usual sugar and butter. Inspired by Cooking Light magazine, July 2009
1 ripe banana, mashed
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup butter, softened
1 teaspoon vanilla
1 egg
1 cup all-purpose flour
1/4 cup whole wheat flour
2 cups old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips, or a combo of white and dark chocolate

Preheat oven to 350° and spray a cookie sheet with cooking spray.

In mixing bowl, combine first 5 ingredients in mixing bowl and beat until smooth. Add egg and beat well.

Separately combine dry ingredients and add to banana mixture. Stir in chocolate chips.

Drop batter by heaping tablespoonfuls 2" apart. Bake for 15-18 minutes or until golden. Cool briefly and remove to a rack to cool. Yield: 18-24 cookies ~~

Mulligatawny, A Cold Remedy

A dark cloud loomed over my house this past week. Our warm pre-summer weather suddenly turned cool, overcast, and dreary - and somewhere along the way I picked up a nasty head cold. I was listless, miserable, and eating was a non-issue; instead, I forced myself to graze on odd leftovers and drink volumes of juice and water.

After a few days of lackluster picking, my appetite began to rebound and the idea of real food surfaced as a possibility. I knew I was on the mend when images of soup meekly emerged from the culinary corners of my mind.

Still not up to a full-on grocery store expedition, I elected to rummage through my pantry and refrigerator for some sort of inspiration. I wanted hefty flavors because my taste buds were still shot, and it had to be simple since I was not up to an intense kitchen session. It needed to be an easy, one shot endeavor: a filling and satisfying meal in a bowl.

I’ve heard it suggested that dairy does not help a cold, so I commenced making an old stand by, Mulligatawny Soup, with the option of omitting the cream or milk entirely. Ultimately, I elected to add a small amount of full strength low fat evaporated milk, as this thick, hearty soup seemed unfinished without it. I do not regret my decision - and for the record, the cold is gone.

Mulligatawny Soup
Enjoy this Indian curry soup topped with any number of flavorful accompaniments, including chutney

1/4 cup butter and/or vegetable oil
1/2 cup onion, diced
1 carrot, peeled and diced
2 stalks celery, diced
1/4 cup rice
1 1/2 Tbsp. flour
2 tsp. good quality curry powder
4 cups chicken stock
1/4 cup tart apple, peeled, diced
1/2 cup cooked or uncooked chicken, cut up
1 tsp. salt
1/4 tsp. white pepper
1/8 tsp. thyme
1/2 cup hot cream, evaporated milk or yogurt

Garnishes:
Peanuts, raisins, diced apple, yogurt, or trail mix, chutney

In a soup pot over medium heat, melt butter and/or oil and sauté vegetables until soft. Add rice and toss well. Stir in flour and curry and cook about 3 minutes to release the curry.

Slowly stir in stock and bring to a boil. Add the chopped apple, chicken and seasonings and simmer about 30 minutes.

Stir in cream, milk or yogurt and heat well, but do not boil. Garnish with condiments as desired, or pass individually. Serves 4~~

Garden Greens: New Meaning

Ta dah! May I present this exclusive unveiling, the documented proof of a recent class project: my first-ever Salad Garden. I proudly reveal a tender Butter Crunch lettuce and a fascinating meslcun blend.

As the summer unfolds and various produce develops and matures, I suspect future blogs will likely bear witness and feature other members of my charming garden community.

I am still very new to the garden realm and thoroughly enjoy fussing over my charges - I actually look forward to the weeding and watering routine! I still haven’t gotten over the newness of having a salad conveniently planted right outside my back door – ready and waiting for me to pluck each lovely leaf at its prime. Now, I spend considerable time conjuring up new salads that will take advantage of my latest harvest.

A recent salad proved so successful I have made it several times since. It incorporates prime Oregon staples: hazelnuts and Rogue Creamery’s Oregonzola Cheese. This award winning gorgonzola is aged at least 120 days and is a stellar combination with the raspberries featured in this salad. The Raspberry Vinaigrette includes reduced raspberry vinegar, a process which intensifies the fruit flavor and provides the perfect counterpoint to the gorgonzola, mizuna and mâche lettuces.

I also have taken a great suggestion from Judy Rodgers of Zuni Café fame, and find that slightly warming the cheese makes a huge difference in the final outcome.

Raspberry, Hazelnuts, and Gorgonzola Garden Salad

Raspberry Vinaigrette1/2 cup raspberry vinegar
1/2 teaspoon dijon mustard
1 teaspoon honey, or to taste
salt and pepper
1/2 cup olive oil

Salad
8 cups mixed baby lettuce greens, washed, drained and chilled
1 cup fresh raspberries, rinsed and dried
1/2 cup hazelnuts, roasted in dry pan til aromatic, about 5 minutes
3 ounces gorgonzola cheese, sliced thickly
fresh organic flowers or herbs such as mint, for garni

For dressing: In small pan, reduce vinegar to about 3 Tbsp., and allow to cool in a small bowl. When cool, whisk in dijon, honey, salt and pepper; slowly add the olive oil to form an emulsion. Adjust flavors and set aside.

For salad: In a 200 degree oven, place the cheese wedges on a parchment lined sheet and heat approximately 5 minutes or until slightly soft and shiny.
Meanwhile, in salad bowl, toss lettuce with enough dressing to lightly coat leaves. Add the nuts and raspberries and toss gently. Place salad on individual plates, add a wedge of cheese, garnish with flowers or herbs. Pass additional dressing as desired. Serves 4 ~~

Pickle Power

Now that we are getting back into barbecue and picnic season again, here’s a handy high flavored mélange that will provide another alternative to the ever-present vegetable quandary. It’s more a salad than a condiment, but the sweet-sour action will likely remind you of old-fashioned bread and butter pickles.

Almost any herb and vegetable combination will work, so it’s helpful if you can consider your menu application in advance. The batch shown here was designed as free-standing crudités that would not require a drippy dip. A week later, I served these treats again with burgers and they were an excellent complement – each veggie was still crisp and refreshing. I suspect they would be outstanding with ribs – or even Asian food.

You’ll find these veggies will last very well, and are great ad hoc snacking right out of the fridge. For longer storage, dried herbs will hold up just as well as fresh herbs. Be sure and plan at least a day ahead, to allow for the pickling process. This is another fine selection from Jerry Traunfeld’s cookbook, The Herbal Kitchen.


Fresh Herb and Vegetable PickleFrom Jerry Traunfeld’s, The Herbal Kitchen
1/2 cup kosher salt
2 quarts cool water
2 quarts prepared vegetables: strips of pepper, fennel bulb or cabbage, cucumber moons, cauliflower
2 cups white vinegar
3/4 cup sugar
2 cups water
4 whole hot peppers, dried, or 1/4 tsp pepper flakes
3 bay leaves
1 ounce fresh herbs

Stir salt and 2 quarts water together in plastic container or glass bowl to dissolve salt. Add vegetables and let them sit in brine at room temperature 4-6 hours.

Bring vinegar, sugar, 2 cups water, chiles and bay to boil. Drop in herb bunch, turn off heat, and allow to cool to room temperature.

Drain vegetables, return to container and pour pickling liquid with herbs over them. Press veggies down under liquid, if exposed. Cover and chill. They will be ready the next day. Yields 2 quarts ~~

Food Play Day

I had a little free time over the long Memorial Weekend so I took to the kitchen for a little playful entertainment.

This was the perfect opportunity to tackle Scallion Pancakes, a carry-over recipe from an ancient Chinese Cooking Class. I have picked this recipe up and put it down too many times because I’ve never committed the time to tinker. I’m sure you are familiar with it, too: the one where you make the ultra simple dough, add sliced green onions to it, roll the dough into short ropes, form them into spirals, roll each into a flat round, and then cook them like pancakes. Yes, that one.

With my decision fully behind me, the entrée was not so tough. I have also been holding onto a hot and sour soup recipe reminiscent of my Mexican Hot and Sour Soup with Hominy, but with an Asian twist. Now, we have the perfect match for my green onion pancakes that were set to roll off the assembly line later in the day.
I’m here to tell you the pancakes are just as I remembered them, and worth the effort. There is nothing complicated about this process. If you plan for 2-3 separate steps they are quite simple, so please consider this delicious bread – especially when soup is on your menu.

If there are kids running about, this is a perfect group project. I’ve recently come across several variations from my original, well-aged recipe, so here is a close one from Didi Emmons. She makes it look easy, too. The Dipping Sauce is a nice addition.

Scallion Pancakes
Inspired by Entertaining for a Veggie Planet, Didi Emmons

1 cup flour or more if needed
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons oil, divided, more if needed
3 scallions, chopped
3 teaspoons black or white sesame seeds, toasted (optional)

Dipping Sauce
3 small chile peppers, minced
1 teaspoon sugar
1/4 cup soy sauce
2 tablespoons black vinegar

In medium bowl, combine flour, baking powder, salt and 1 Tbsp. oil. With wooden spoon, stir in 1/2 cup boiling water to form soft dough; add water of flour as needed. Turn the dough out onto lightly floured surface and knead til smooth, about 3 minutes. Cover and let rest about 30 minutes.

Prepare the dipping sauce and set aside.

Dust the dough with a bit of flour and roll into8x16 rectangle. Brush 1 Tbsp oil over the surface of dough and sprinkle with scallions and seeds. Starting at one long side, roll up like a jelly roll. Cut the roll into 8 even slices. One at a time, lay a slice of dough on the work surface and flatten with floured hand, then roll into 4" disk.

In large non stick skillet, head 1 Tbsp oil over medium high heat. Working in batches, adding oil as needed, fry pancakes until crispy and brown, turning once, about 1 minute per side. Transfer to baking sheet; keep warm in 250 degree oven til done. Cit into wedges and serve with Soy Dipping Sauce.
Makes about 32 pieces.

Note: the pancakes can be rolled out separated and wrapped up to 3 days ahead. Sauce can be made a day ahead. ~~


Asian Hot and Sour Soup with HominyInspired by Cooking Light magazine, May 2009
1 teaspoon vegetable oil
1 onion, sliced, into strips
2 stalks celery, sliced
2 tablespoons ginger, grated
1/4 head cabbage, sliced, into strips
1/4 teaspoon salt
1/4 cup rice vinegar
4 cups diced tomato, fresh or canned
4 cups vegetable stock
1 cup hominy, rinsed, drained
2 tablespoons soy sauce
1/8 teaspoon white pepper, ground
1 carrot, peel, shredded
1/4 cup cilantro , chopped

Heat the oil in soup pot, l add the onion through ginger and sauté til aromatic, add the cabbage toss well and cook til slightly tender about 10 minutes.
Add the vinegar to deglaze, then the tomatoes, stock, hominy, soy and pepper. Bring to a boil, reduce heat and simmer about 30-45 minutes. Add the carrots, and ajust seasoning. It should taste hot and sour, depending on your tolerance level; simmer about 5 minutes longer, allowing the carrot remain al dente.

Lade into bowls, garnish with cilantro or sliced green onion. Serves 8 ~~