Thyme Out

I’m a big fan of theme parties and dinners. My friend Leslie incorporates thematic details into every aspect of her parties. Hearty French fare tastes so right on a brisk November night, and her “Autumn, Fondue and You” party last weekend masterfully played upon the dual Fall/Frenchie genre. Edith Piaf sang her little heart out as guests arrived and were greeted by the gracious host, looking Parisian in a long black fitted skirt, lacy black top and peep-toe black pumps. The deep, warm and vibrant paint choices in her renovated Victorian (more…)

A tasty springtime recipe that’s so easy to prepare, you can’t help but love it! (Most kindly provided by Lava Lake Lamb and the American Lamb Board.)

8 servings
Preparation time:  10 minutes
Cook time:  1 hour

Ingredients:

• 3 to 4 pounds boneless American lamb leg, butterflied
• 1/2 cup olive oil
• 1 Tablespoon dried basil
• 1 Tablespoon oregano
• 1 Tablespoon minced fresh garlic
• 1 teaspoon black pepper

Directions:

1. Blend oil with basil, oregano, garlic and pepper; pour half over meat and brush over both sides.
2. Grill lamb over medium coals in covered grill, about 6 inches from coals, for 20 to 25 minutes per side.
3. Baste occasionally with remaining herbed olive oil.
4. Rest lamb for about 10 minutes; slice lamb crosswise at a diagonal slant.

Straight from the American Heart Association’s web site, here’s a yummy recipe for the cholesterol-conscious!

Ingredients

• 4 ounces dried multigrain rotini
• 1 1/2 cups cubed cooked skinless chicken breasts, cooked without salt
  (about 7 1/2 ounces cooked)
• 1 14-ounce can artichoke hearts, rinsed, drained, and coarsely chopped
• 1 cup grape tomatoes, halved (about 5 ounces)
• 1 cup fresh baby spinach (about 1 ounce)
• 1/3 cup finely chopped red onion
• 1 2.25-ounce can sliced black olives, drained
• 3 tablespoons red wine vinegar
• 1 Tablespoon olive oil (extra-virgin preferred)
• 1/2 teaspoon dried rosemary, crushed
• 1/4 cup crumbled low-fat blue cheese

Instructions

1. In a stockpot or large saucepan, prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander. Run under cold water to stop the cooking process and cool the pasta quickly.
2. Meanwhile, in a large bowl, stir together the remaining ingredients except the blue cheese.
3. Stir in the pasta. Gently fold in the blue cheese.

We are a family of banana lovers, but somehow by the end of the week there are always one or two “overly mature” left-overs. Luckily we are also fans of banana bread, banana muffins, banana… so I’m always scouting for new banana recipes. This one is less distinctly “banana-y”, and a nice addition my standard fare. (Amazing how far a little freshly ground organic spice goes. This is a denser loaf—heart-healthy and wholesome tasting—with a yummy hint of cinnamon.)

Ingredients

• 1/4 cup margarine, melted
• 3/4 cup brown sugar
• 2 eggs
• 2 or 3 very ripe bananas, mashed
• 1 cup dried cranberries
• 1-1/2 cups whole wheat flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon organic ground cinnamon
• non-stick vegetable oil spray

Directions

1. In large bowl, mix butter, sugar, and 1 egg. Beat until smooth. Beat in second egg.
2. Add mashed bananas and cranberries. Mix.
3. In second bowl, stir together flour, baking powder, soda, salt and cinnamon.
4. Add all of the dry flour mix to the banana mixture at one time. Stir only to moisten.
5. Grease 9″x5″x3″ loaf pan with non-stick spray. Transfer batter into loaf pan.
6. Bake at 350°F for 1 hour (or until test knife comes out clean).
7. Let stand 10 minutes, and remove from pan to cool.

SCENE: The anomalously named Top Star Donut, North Beach, San Francisco

SPY: Handsome bachelor leisurely reading Sunday paper over donut and coffee, the Grafoni coffee being the real draw here.*

* My husband’s weekend routine before I wreaked havoc upon his life

Chinese owner: That very nice bag. Where you buy?

Cambodian customer: Everything 99 Cents!

Owner: That very good price!! Where you buy?

Customer: Everything 99 Cents!

Owner: Yes, you get very good bargain. But where you buy? (shouting for greater clarity)

Customer: Everything 99 Cents! (shouting even louder for greater clarity)

For a Greek salad that’s a perfect complement to any grill menu, use local garden fresh veggies. For a lunchtime alternative, toss with romaine lettuce, and you’ve got the mixings to fill your lunchtime pita bread pockets.

• 3 Tablespoons extra virgin olive oil
• 1½ Tablespoons lemon juice
• 1½ cloves garlic, minced
• ½ teaspoon organic dried oregano
• ¼ teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 3 tomatoes, cut into wedges, then cut in half
• 1 cucumber, ¼” slices, then cut into quarters
• 1 green pepper, chopped into ¼”-½” pieces
• ¼ red onion, sliced into rings
• 4 oz feta cheese, cut into small cubes
• 16 kalamata olives

Directions:

1. Whisk together olive oil, lemon juice, garlic, salt, pepper and oregano in a small bowl.
2. Combine the salad ingredients in a large bowl.
3. Pour dressing over salad, and toss.

Chicken kebabs made with Smith & Truslow organic herbs and spices—accompanied by a Greek salad and orzo with feta and bell peppers, for a truly Mediterranean flair.

Ingredients:

• 1-1/2 lbs boneless chicken breasts, cut into 1-inch pieces
• 4 Tablespoons extra virgin olive oil
• 4 garlic cloves, crushed
• 1 teaspoon dried organic mint
• 1 teaspoon dried organic oregano
• 1 teaspoon fine sea salt
• 1 teaspoon ground organic black pepper
• 2 Tablespoons fresh squeezed lemon juice
• 1 bunch fresh mint leaves
• 1 red onion, cut into 1 inch pieces
• 8 to 10 wooden skewers

Directions:

1. In medium bowl, combine chicken with garlic, dried mint, oregano, salt, pepper and 2 Tablespoons of the olive oil. Marinate for 30 minutes.
2. In a separate small bowl, whisk together remaining olive oil and lemon juice.
3. Immerse skewers in water for 20 to 30 minutes.
4. Heat your grill to medium high heat.
5. Remove mint leaves from stems—use those closest to 1 inch.
6. Alternate chicken, mint leaves, and onion pieces on skewers. Salt and pepper, to taste.
7. Grill until chicken is cooked, turning and basting with oil-lemon mixture—about 8 to 10 minutes.

Serve with Greek salad and orzo-voila! (or ιδού!)

This might be the best thing I’ve ever eaten. Do it all summer long while the corn is sweet and the nights are warm enough to grill (except for here in San Francisco). If there is leftover corn, cut off the kernels and toss with chopped avocado, red cabbage, olive oil and a few squeezes of lime juice.

Ingredients:

• corn on the cob, dozen ears
• 1 stick of butter
• coarse sea salt, to taste
• black pepper, ground, to taste
• creme fraiche,  or sour cream works fine too, small container
• 1 lime
• 1 teaspoon paprika, ground
• 1 teaspoon chili powder
• cotija cheese, small package, crumbled in serving bowl

Directions

1. Husk corn down to innermost layer. Slather with butter, sprinkle salt and pepper and press husk back on ear so corn is protected by one layer. This task should be delegated to people lazing about outside on lawn chairs.
2. Stir creme fraiche or sour cream together with smoked paprika, chile powder, juice of the lime and salt. Chill in refrigerator until ready to serve.
3. Grill corn with husk on until husk is charred and corn acquires some nice grill marks.
4. Pull off remaining husks, spoon on lime crema and top with crumbled cotija cheese.

This is good for breakfast with a large crowd. You make it the night before and then just throw it in the oven in the morning.

Ingredients

1 quart milk
6 eggs
8 pieces bread, broken up
3/4 pound grated sharp cheddar cheese
2 teaspoons organic ground yellow mustard
salt and pepper
(optional – ham, broccoli, mushrooms, onions)

Directions

1. Grease 9 x 13 pan.
2. Line bottom of pan with broken bread pieces.
3. Add cheese.
4. Mix eggs, milk, mustard, salt and pepper.
5. Pour over bread.
6. Bake from cold oven – 350° for 45 minutes to 1 hour.

While my original intent for Jenny’s Journal had been to relay what great suburban food finds I can unearth (in hopes that the phrase is not an oxymoron)… last weekend we went camping…

Not very serious camping, though. Car-camping, so after a day hike we could enjoy time at the base camp, with great food and wine. 

My husband I were assigned breakfasts, with much input given as to how much bacon was devoured last year. Food for 11. What to do for breakfast, when there’s no place to plug in the waffle iron? We landed upon these menus, and stocked up appropriately:

(more…)

We’ve put together a Valentine’s Day menu that will transport you to the Mediterranean, as you experience the sultry complexity of contrasting flavors, aromatics that arouse the senses, the seduction of flavors so intense… who knows what passion they’ll bring.

This Mexican tortilla soup is a favorite on game days… It’s easy, yummy and definitely has a kick – who could ask for more?

Ingredients:

• 6 Tablespoons vegetable oil
• 10 (7-to 8-inch) corn tortillas
• 3 cloves garlic, minced
• 1/2 cup chopped fresh cilantro (optional)
• 1 medium onion, chopped
• 1 can (28 oz) diced tomatoes
• 2 Tablespoons ground cumin
• 1 Tablespoon chili powder
• 3 bay leaves
• 6 cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 3 cooked chicken breasts, shredded or diced
• 1 (15.5 oz) can black beans, drained

Directions:

1. Heat oil in large pot over medium heat.
2. Add 10 crushed tortillas, garlic, onion and cilantro (if using).
3. Saute 2-3 minutes.
4. Stir in tomatoes.
5. Bring to boil; add cumin, chili powder, bay leaves and chicken stock.
6. Return to boil; reduce heat and add salt & cayenne pepper.
7. Simmer 30 minutes.
8. Remove bay leaves. Stir in chicken and beans.
9. Serve w/ accompaniments: shredded cheese, sour cream, tortilla chips, etc.

“Will you be needing a bag?” This once perfunctory question is now loaded with accusation and charged with political meaning here in San Francisco. Especially with this particular clerk at Walgreens, the one that chides me for not bringing my photo claim slip when she darn well knows my name by now and the prints are sitting right there in view. The man standing in front of me at Walgreens looks at the seven purchased items on the counter and attempts to gather them all in his hands at once without success. She stares at him, challenging him to say yes and risk rebuke, making no motion towards handing him the bag. After several awkward attempts he answers meekly, “well, it’s just that with this many items, (more…)

This orzo salad is a refreshing Mediterranean side dish to your grilled chicken, beef or fish. (I highly recommend this with our chicken kebab recipe.)

Salad ingredients:

• 12 ounces orzo
• 2 Tablespoons extra virgin olive oil
• 1/2 cup olive oil
• 1-1/2 cups crumbled feta cheese
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 4 green onions, chopped
• 3/4 cup pitted Kalamata olives (optional)

Dressing ingredients:

• 3 Table spoons fresh squeezed lemon juice
• 1 Tablespoon white wine vinegar
• 1 Tablespoon minced garlic cloves
• 1-1/2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon Dijon mustard

Garnish:

• 3 Tablespoons pine nuts, toasted

Directions:

1. Boil salted water and cook orzo until al dente. Drain; rinse with cold water; be sure to drain well.
2. Toss with 2 Tablespoons extra virgin olive oil in large bowl.
3. Add feta, chopped peppers, green onions, and olives.
4. Mix lemon juice, white wine vinegar, garlic, oregano, cumin and mustard in small bowl.
5. Whisk in 1/2 cup olive oil.
6. Add salt and pepper, to taste.
7. Add dressing to orzo salad and toss.

Can be prepared up to 6 hours ahead—covered and refrigerated.

The only problem with cookies is controlling how many get eaten, especially if you have a cookie monster in the house. Slice and Bakes are the perfect answer. Just make the dough and freeze it in a log. Then, just slice off a couple and bake them. You gotta love portion control! Did I forget to mention how great these taste? Last night I served ginger-snaps with fresh strawberries and whipped cream to our dinner guests. They are the perfect desert for entertaining. Just through them in the oven while you are clearing the table. Nothing like cookies fresh from the oven!

Ingredients

• 1 cup butter
• 2/3 cup brown sugar
• 1 1/3 cup molasses
• 2 eggs
• 1 teaspoon vanilla extract
• 3 Tablespoons Smith & Truslow ground organic Ginger Spice Blend
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups flour
• 2 1/4 cup ground oatmeal flour

Directions

To make batter

1. cream butter and sugar together until well blended
2. add egg and beat on high for 4 minutes
3. add molasses and mix until blended
4. combine flour, oat flour, salt, Ginger Spice Blend and baking soda
5. add to butter mixture in small increments and mix until incorporated
6. roll batter in to a log; wrap in tin foil and freeze

To bake cookies

1. preheat oven to 375°F
2. slice log into 1/4 in slices
3. place on a cookie sheet and bake for 6-8 minutes

Bake in a

Driving through the sleepy little town of Petaluma, California, known for its eggs and dairy,  you might see no reason to pull into an undistinguished strip mall. Way in the back left corner of the  parking lot, near Leo’s Vacuum Cleaners and a deserted nail salon, sits a diamond in the rough called Dempsy’s Brewery. First surprise—the charming atmosphere. If it’s warm, sit outside overlooking the Petaluma River. In inclement weather, my first choice is the comfortable worn wooden booth directly across from the kitchen window, permitting a preview of outgoing dishes punctuated with lively shouts of “mas papas fritas, por favor!” and “con tomate!” Second, the beer rocks, with a selection of ales including their classic Red Rooster, Irish Ale and Ugly Dog Stout plus a variety of intriguing seasonal offerings. Stop by the bar and refill your jug for later that evening. We did. What more can you expect from a brewery—perhaps a pile of Buffalo wings or potato skins? That’s where the tertiary layer of this unassuming treasure comes in; the food transcends brew pub fare and rises to the level of some of the best restaurants in the San Francisco Bay Area. Seasonal produce from the owner’s own farm star in imaginative combinations from all ethnicities. The menu changes daily, and might include a Mexican posole, a Greek hummus plate, or a mixed plate of little gems like fresh caperberries, home made flat bread and beet salad. Determined to recreate a orange/chipolte pork sandwich served with cole slaw on soft potato bread I interrogated various waiters and cooking staff, extracting one or two ingredients from each. We improvised the rest, and although it’s not an exact recreation, came up with this equally flavorful rendition.

INGREDIENTS

• pork roast, about 3 lb.
• mesquite chips

SPICE BLEND FOR PORK

• 2 teaspoons organic granulated onion
• 1 teaspoon organic ground cumin
• 1 teaspoon organic ground coriander
• 1 teaspoon organic orange peel
• 1 teaspoon Kosher salt
• 1 teaspoon organic ground black pepper
• 1/2 teaspoon organic ground cayenne

FOR SAUCE

• 1/2 gallon orange juice
• 1/2 can or bottle Guiness Stout or other dark beer
• 1/3 cup soy sauce
• canned chipotles, from 1-3 depending on your heat tolerance or addiction, pureed
• 1 cup brown sugar

DIRECTIONS

1. Wash and pat dry pork roast.
2. Massage spice mixture into pork.
3. Grill pork on indirect heat, using mesquite chips. This takes several hours. Use a meat thermometer.
4. Combine sauce ingredients and bring to boil, then lower heat and simmer until reduced and thickened.
5. Let pork roast cool. Cut as thinly as possible. It may just come apart in shreds, which is fine.
6. Place pork in sauce and let the sauce soak in until you are ready to assemble the sandwiches.
7. Serve on soft white rolls, with enough fortitude to absorb the sauce, and with Coleslaw with Fennel

Bloody Mary… or a mimosa? Our family debate, but I think we’ve come to a consensus. While a mimosa is preferred with waffles, muffins or coffee cake, a spicy bloody Mary (or Caesar) is the perfect side kick to an omelet, frittata or strata. The spicier the better, so horse radish is a must at our house.

1 serving

Ingredients:

• 6 oz spicy V8 juice (tomato juice or Clamato, if you prefer)
• 2 oz vodka
• 1 fresh lime, cut into wedges
• 4 dashes tabasco sauce
• 4 dashes Worcestershire sauce
• 1 pinch celery salt
• freshly ground organic black pepper
• 1 tsp horseradish (optional)
• 1 Tablespoon smoked applewood sea salt
• celery stick

Directions:

1. Spoon the sea salt onto a small plate. Rub a lime wedge around the rim of a tall glass, and dip rim in salt.
2. Place a few ice cubes in the glass. Grind some pepper on top and add the dash of celery salt.
3. Add remaining ingredients to a cocktail shaker half-filled with ice cubes, and shake well.
4. Strain the mixture over the ice cubes in the glass.
5. Squeeze a lime wedge over the drink and drop it in the glass.
6. Garnish with celery stick.

Scene: Vicky’s Veggies Farm Stand – Montauk Highway, Amagansett, NY
Local Woman who claims not to be impressed by celebrities – i.e. my mother – is picking through the corn. Black square Mercedes Benz pulls up.

Meryl Streep (in long tiered skirt and sun hat): Hello!

Local Woman: Oh, hello (continues fiddling with corn, to show not impressed)

Streep: Isn’t it beautiful weather!

Local Woman: Yes.

Streep: The corn has been wonderful this year.

Local Woman: Fabulous.

What else did she buy?

Local Woman: I don’t know…I finished my shopping and drove away. These celebrities come out here in droves. (Obviously not impressed.)

One of the things I love about cooking is that sometimes you have to improvise … and sometimes it results in a great new recipe. Last week, I made this chicken soup while visiting my mother.  During the summer, she lives on Wolf Lake, in the Catskill mountains. Her spice cabinet is scantily stocked. And, though there are plenty of farm stands with fresh produce along the rural roads that weave throughout the Catskills, in traditional grocery stores supplies are somewhat limited. I finally gave up my search for saffron after three unsuccessful attempts. (Can you believe I actually tried to buy saffron in a grocery store?)

John and I had spent the day at Storm King Mountain, which I highly recommend if you are anywhere near upstate New York. The outdoor museum sits on 500 acres of rolling hills in the Hudson Highlands. On display are American and European modern sculptures by David Smith, Alex Calder, Henry Moore, and many others. The sculptures are absolutely fabulous. The leaves were just starting to turn to soft yellows and vibrant reds, so the backdrop was equally spectacular.

We returned from our outing late, so I made the soup while we started cocktails (at the lake, cocktails are a daily ritual!). Fortunately, my mother had already done most of the work (ie made the stock, and picked the chicken meat off the bones). When the soup was ready, I sat down to rave reviews all around.

My mother went into the kitchen to ladel up refills. All alone in the kitchen, she started to laugh. “What’s so funny?” I asked from the table. “You forgot to add the chicken.” she replied from the kitchen. So, we had vegetable soup for a 1st course, and chicken soup as a second course. Both were outstanding.

Ingredients

• 2 Tablespoons olive oil
• 1 Tablespoon butter
• 1 medium onion, minced
• 2 carrots, minced
• 1 celery stick, minced
• 2 small parsnips, minced
• 6 cups chicken stock
• 1 cup broken egg noodles
• 1/2 cup fresh cilantro, chopped
• juice of one lemon.
• 1-2 cups shredded chicken (already cooked).
• salt and pepper to taste

Directions

1. Saute the onion, carrots, celery, and parsnips in olive oil and butter for 5 minutes
2. Add chicken stock and heat till boiling
3. Add egg noodles and cook over medium heat until noodles are just tender (8 minutes)
4. Add lemon juice, cilantro, and CHICKEN, and cook for 5 more minutes
5. Add salt and pepper to taste, and serve

…also known as Mitch’s Famous Waffles. Waffles are a standard on Christmas morning when we host the neighbors still clad in their pajamas. Mitch is the cook! All I can say is these are really good waffles. Straight up, these waffles are great—although big, they are light and airy. (Only those with the heartiest of appetites will eat many more than one at a time.) But the beauty of this recipe is that you can vary it in so many ways with different add-ins. We typically have banana slices and blueberries on-hand to add to the batter, and sliced strawberries on the table. (Adding shredded apple to the batter is also an option.) A sprinkle of powdered sugar before serving… always a hit with the kids!

Ingredients:

• 3 eggs
• 1 cup milk
• 1/2 cup butter or margerine, melted
• 1 Tablespoon vanilla (optional)
• 1/2 teaspoon organic ground cinnamon
• 2 cups flour
• 1/2 teaspoon salt
• 1 Tablespoon baking powder
• 2 teaspoons sugar

Directions:

1. Preheat your waffle iron (we use a Belgian waffler).
2. Whisk eggs in bowl until thick.
3. Beat in milk, melted butter and vanilla
4. Combine dry ingredients in a second bowl. Sift into egg mixture and beat well, but do not over-mix.
5. Once the indicator light on your waffler has gone off, pour batter evenly into the bottom grid, but not all the way to the edges.
6. Bake until golden brown (about 90 seconds). Remove waffles with fork. Serve. Enjoy.

At the playground, I pointed out a little girl dressed in high white boots, golden arm bands and a cape.
“Look, Cleo, she’s Wonder Woman!”
“Oh….because she wonders where her mama is?”

She’s obviously going through a little separation anxiety issue right now. So she’s at my side most of the time, especially in the kitchen, asking “Can I help you, mama?” She’s the Robin to my Batman. One thing she can do is reach all the spices in the pantry and bring them to me. Since recent studies suggest that many spices truly have super powers, I’ve kept her pretty busy finding and sprinkling these little powerhouses:

Super Hero: CINNAMON *new: our Vietnamese variety
Powers: Lowers cholesterol
To the Rescue: Sprinkle it in your morning coffee for a snappy start.
Super Hero: TURMERIC
Power: Preserves mental function (Alzheimer’s is extremely rare in India!)
To the Rescue: Toss cauliflower with curry powder (contains turmeric) and roast for golden goodness.

Super Hero: OREGANO
Powers: Antioxidant (45x more than apples!) and one of the best bacteria killers
To the Rescue: Add an earthy lilt to sliced tomatoes, tomato sauce and pizza.

Super Hero: GINGER
Powers: Anti-inflammatory; relives arthritis
To the Rescue: A teaspoon or two adds an Asian twist to ordinary chicken soup.

Hmmm….I wonder…what else can I do with these super-spices? Any ideas out there? Please – all of you Wonder Women out there – write in and school us with your own tips.