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…)

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)

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. For all the spices you’ll need to create these romantic recipes, see our Smith & Truslow Valentine’s Spice Special.

“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…)

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

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

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.