Happy Halloween

Halloween Traditions

Halloween is one of those days that holds treasured memories of my childhood.  Specifically, I am reminded of my “Mama’s” delicious caramel apples and popcorn balls that she used to make for us for our Halloween Treats. Sadly, those wonderful home made treats are not given out anymore... but the memories of her tasty, made with love treats, linger on.  Last week as I was making up a birthday package to send off (Toll House bars with Heath bits) I decided to pack the bars in between layers of caramel corn, so I promptly stirred up a batch! It was as good and just as I remembered it..sweet, crunchy,salty and filled with nuts.   Another favorite of mine is baking Scotch Shortbread cookies, only instead of patting the dough into a pan I roll the dough out and use whimsical shapes (frogs, bats, pumpkins) for a more festive cookie.

Since we live out in the boonies we do not have a hoard of Trick or Treaters (well...the truth is, the last several years we have had zero) and while it is mildly disappointing (I love to put on my witch costume and pass out candy to the wee ones) we still manage to have fun and be festive. Candles abound, we carve up a pumpkin, I whip up a batch of warm/hot apple cider and we of course make popcorn.  Another tradition we have for Halloween Eve… we brew up our yearly batch of Cranberry/Pomegranate Cordial.  As it takes 45 days for it to mingle together to bring out the best for sipping flavors, this is the perfect time to start it up.   Another favorite is to I also cook up a bountiful batch of “Brain Soup” (better known as Minestrone) the day before or the day of.  Yesterday was just right for making a pot of soup, and such a gorgeous fall day.  After dinner last night, John remarked "dear, your soup is so tasty that it deserves to be packaged and sold!" Ahh - Lucille Ball would die of envy of my making mass quantities of Minestrone Soup in my kitchen.  At any rate - this is the recipe I share with you today. 

Note - this is one of my most favorites and is such a great fall soup.  It is easy to make - there are ALWAYS leftovers, and it freezes well in quart wide mouth canning jars.  Note - this also makes a great gift or treat to take to a friend if you are like me and enjoy sharing food. 

Brain (aka Minestrone) Soup -

makes a minimum of four quarts - using a large soup pot

Ingredients
2 Tablespoons olive oil

4- 6 cloves of garlic, minced

1 large onion diced coarsely

2- 3 stalks celery diced coarsely

2 carrots cut on diagonal and halved

¼ yellow pepper, chopped fine

½ pound of porcini mushrooms quartered/ sliced

** if available - 3 to 4 large chanterelle mushrooms

1 cup cabbage (I prefer Savoy) chopped coarsely

½ cup fresh chopped basil

4 bay leaves

Fresh oregano or dried – season according to your taste

1 quart tomatoes (I use Italian, or if on hand homemade canned)

3 quarts vegetable stock (roasted vegetable stock works great for this soup!)

1 can garbanzo beans

1 can white cannellini beans

1 can kidney beans

1 cup fresh or frozen string beans

Optional ~ 1 package of Manischewitz Minestrone Soup Mix

Fresh black pepper

In Dutch oven, or large soup pot – heat olive oil to medium heat

Sauté garlic 2 – 4 minutes

Add onions and garlic and saute for several more minutes

Add in remaining vegetables and cook for about 10 minutes

If required - toss in a bit of white wine for sizzle
Add in tomatoes, broth, and all beans

Cook for a minimum of 3 hours (longer is better in my opinion)

Add in one package of Manischewitz Minestrone Soup Mix (available in most grocery stores)  and cook per package instructions

Add string beans at the end after you have added the Manischewitz product

Allow beans to warm slowly and serve.

Garnish with freshly grated Parmesan cheese and a twist of fresh black pepper.  

Last but not least - as my favorite Julia would say “Bon Appétit!”

Reubens and BLT's

As I am (we are) vegetarians there are several items that I miss every once in awhile.  Reuben Sandwiches and BLT's being two. Fortunately - there are some pretty great ways to get around using meat - while still attaining the satisfaction of a BLT or Reuben - minus the meat. (sorry carnivores - I know this is a tough one for you to understand, but you can chalk it up to my Buddhist ways).

For a close proximity to a Reuben (minus the corned beef) I use the standard ingredients and for the "meat" I substitute - tempeh - that is sliced extra thin and then I lightly saute it in olive oil until it is golden brown.  I then build the Reuben in the classic fashion.... using good rye bread (if you live in Bend try "Baked" on Columbia Street, they make a great Rye Bread, available on Tuesday's/Friday's), sauerkraut, homemade Russian dressing and thick slices of Swiss cheese (for an Oregon product - I use Tillamook Swiss Cheese).  For the tempeh - Trader Joe's has a great product that works well for this sandwich.

Last summer - I experienced a serious craving for a BLT - and while searching for a good organic product that would work as a bacon substitute, I discovered "Smart Bacon".  While again, for you carnivores this might not be up your alley...BUT!! if you are open for trying a new method and don't care to eat bacon, cannot eat bacon, or choose to not... this is a great way to appreciate a standby classic.  Using my "mama's" cast iron skillet, I drizzle a bit of olive oil and "fry" it up until it is crisp.  With a good slab of fresh sliced tomato, some of my homemade mayonaise, lettuce, and a couple of slices of hearty good bread you will be able to get that same flavor minus the nitrate etc.  Oh and don't forget the homemade spicy dill pickle on the side.

Both of these sandwiches are some of my favorite "comfort" foods and as the fall weather starts to cool down (Monday's evening low is dropping to 20!) they are a great side for a cozy bowl of home-made soup (tonight - it was roasted tomato soup - with the BLT).

Enjoy - and using Julia's favorite closing line ~~ "Bon Appetit"!

Comfort food in time of need

Comfort food - what does that mean to you?  To me - it brings thoughts of favorite foods I have enjoyed in my lifetime.  Reuben sandwiches, grilled cheese sandwiches, roasted tomato soup, minestrone soup, chanterelle risotto, grilled salmon, homemade pizza, kung pao veggies, oh I could go on… but it is safe to say that for me, cooking food and eating the food I have prepared provides solace for my heart, many times the process helps settle me, and for sure - and always it is made with love. 

I am posting a dish today that brought comfort to me last week.  For last week, without getting into the gory details (but wanting to provide an explanation as to the lapse in postings) while out walking with Tara (dog) on one of my daily morning meditational treks, I came across one of life’s tragedies’ that we are not always exposed to.  For there in the path, out in the desert, I found a young man, who had taken his life.  If that sounds dramatic or ridiculous, I can 100 % assure you that it is true and it was over the top shocking.  I am still recovering from it.  

That said, upon returning home, talking with “sister” Lindy, I decided to take her suggestion and set about making one of my most favorite, but complicated dishes (based on use of pots/pans).  The following recipe has been so named Heart Attack Mac based on the very rich and sumptuous ingredients (not your standard Mac/Cheese dish).

 “Heart attack” Mac & Cheese

serves 8  - but last time I made a “half” batch and it still provided leftovers

5 T butter / softened

1 -2 large shallots

** ½ pound of chantrelle mushrooms (optional)

Sea salt to taste

1 pound pasta of your choice

(I used a brown rice penne pasta from Trader Joe’s)

4 cups pepper infused Béchamel sauce (recipe below)

8 oz. sharp white cheddar (grated)

8 oz. sharp yellow cheddar (grated)

8 oz.  Parmesan – Reggiano or Asiago (grated) and divided into 2 portions

½ teaspoon cayenne pepper

½ teaspoon of dry mustard

½ teaspoon of hot sauce (I use Mae Ploy chili sauce)

1/ 2 cup of fresh dried bread crumbs

Béchamel Sauce

Step one - infuse the milk -

Pour milk in sauce pan add three large dried ancho chilies, 2 -3 cloves of fresh garlic and 3 bay leaves

Bring to ALMOST boil – but not quite (it will bubble around the edges) turn to low heat and simmer for an hour and then turn off (the longer it infuses the better) this can be adjusted to your desire of “heat” in terms of ancho chilies

Can also be done ahead of time, but do bring to room temp for the sauce

Once the milk has been infused to your tastes proceed as follows with the remaining ingredients:

6 tablespoons of butter

2 – 3 cloves of minced garlic

1/3 cup of flour (I used spelt/ and sifted it)

4 cups of infused milk (recipe called for whole but can be tweaked) and should be room temp

½ teaspoon of sea salt

In a heavy medium sized sauce pan, melt the butter over low heat.  Add the garlic in and cook 1 – 2 minutes taking care to not brown.   Whisk in the flour.  Cook, whisking often, taking care to not let the flour get brown, this takes about 4 – 5 minutes.  Remove from heat and stir in hot milk.  Whisk in the salt and nutmeg.

Return the saucepan to medium heat and bring to a low simmer.  Cook, stirring constantly until the sauce has thickened; this should take at least 10 minutes.   There should be no lumps, but if there are, using a strainer, push the sauce through it removing all lumps. This sauce can be used warm or cooled.  If cooling, cover with plastic wrap pressed onto the surface and refrigerate for up to 1 day.  Return to room temperature before using.

Mac /Cheese prep:

Mince the shallot and slice mushrooms into desired size, sauté lightly in 1 – 2 tablespoons of olive oil. If additional moisture is required, splash a bit of white wine when cooking.  Set aside.

Cook pasta, drain and place in a buttered 3 quart baking dish

 (I used a 10 inch deep dish pie pan)

Preheat the oven to 400 degrees

Stir cheeses into the completed Béchamel sauce

Reserve 1 cup of Parmesan blend for later use

Add in the cayenne, mustard and hot chile sauce; gently fold in the chantrelles etc

Pour the sauce over the pasta in the baking dish.

(Note – if desired you can tightly cover at this point, and refrigerate up to 24 hours)

In a small bowl blend together the bread crumbs + remaining cup of Parmesan blend cheeses. 

Sprinkle over the pasta and sauce

Bake at 400 degrees for 30 minutes

(if the mac/cheese has been refrigerated cook for approximately 45 minutes)

Let stand for 5 minutes before serving.   Serve hot…. This is great with a spinach salad! 

Additional notes***this dish can be frozen in tightly wrapped plastic packages and kept up to one month in the freezer,

As Julia said "Bon Appetit!" and enjoy!

Perhaps the most important message of this posting to me is ....is to always remember to tell the people you love - how much you love them and how important they are to you in your life.