The Can Can Girls

The Can Can Girls: Brenda, Nancy, Renee, Jennifer, Lea and Mallory

The iconic glass Ball jar is a staple in many kitchens.  Some use them for drink ware, others use them for their intended purpose of preserving seasonal bounty.  Fortunately for me, I grew up in a family that practiced the latter.  Both of my grandmother's kitchen cupboards were always stocked with delicious pickles and jellies.  I have fond memories of driving to Gaffney, South Carolina with my paternal grandmother to buy bushels of fresh peaches for her famous peach jelly.  Equally as memorable, was the cut glass pickle tray, overflowing with bread and butter and okra pickles, that adorned my maternal grandmother's dining table.  While I always thoroughly enjoyed the fruits of my grandmother's labors, sadly, I never paid much attention as to how these sweet and savor delicacies were made.  My eyes were always firmly gazed on the end product. As my grandmother's aged, the cupboards grew bare of these jarred treats that I was so fortunate to enjoy for the majority of my life.  It was indeed a sad day, one that I remember well, when I opened my last jar of peach jelly.  Years have passed and I still yearn for some of my grandmother's jellies and pickles.  I was resigned to the fact, that the gentle pop of of opening a Ball jar would have remain a happy memory.  But as we all know, the world works in mysterious ways, and about three years ago, I received a gift of home made jam.  This small gesture, set me on a path to become part of a group that is preserving the past, in a thoroughly modern way.

The lovely ladies pictured above have all been canning together for quite awhile before I joined the group last year.  Thus far, I have canned pickles, tomatoes, onion marmalade, and just this past weekend, chow chow and strawberry jam.  These "Canning Summits" are quite an undertaking, as canning on such a large scale, requires lots of produce, jars and canners, along with nimble fingers to chop, stir, fill, wipe and seal.  We all have a job assignment and work as a team, while the sounds of 80's songs and burbling pots provide the perfect background music.  After a long morning of work, we sit down to lunch.  This has become and event in and of itself.  We are a group of passionate cooks, bakers and wine connoisseurs, and our afternoon meal is a genuine reflection of all of our collective talents.  

With full bellies, we tackle the afternoon's task of filling and processing the remaining jars.  Clean up, labeling and distribution cap off an exhausting, yet satisfying day of work and sisterhood.  I covet my beautiful Ball jars, filled with good things that I helped to make.  I know that these jars are just as precious to me,  as those my grandmother's used to share with me.  I feel honored to be able to spend the occasional Sunday afternoon with a group of women who's talents are great and who's passion for food and tradition equal my own.

Adorable labels designed by Jennifer

Perfectly hand chopped veggies, cooking down for the chow chow.  Thanks to Brenda, Mallory and Renee for  sacrificing some of their Saturday morning for prep.

Chow Chow jars are filled and ready for processing

The strawberries must be stirred constantly 

We know this is good, because we could not resist sneaking a taste 

Lunch! Photo courtsey of Jennifer

Action Shot of me at the lid station

Pretty Peppers

 What is is about things in miniature that tug at our heartstrings?  Whether it be babies, puppies or mini sweet peppers, they all evoke a reaction of "Oh aren't they just adorable?" I love these little peppers that are now so readily available in most grocery stores.  They are extremely versatile, tasty, and oh so cute to look at.

Today's recipe stems from one of those days where Chef Nancy and I get to play our own personal version of "Chopped"in the kitchen. There are ingredients on hand and we need to make an appetizer.  This stuffed pepper recipe was a huge hit at last night's poetry reading at Cancer Wellness.  This is a quick and easy recipe that can be prepped ahead of time, then popped under the broiler for a few minutes just before serving.  Your guests will certainly be cooing over this oh so cute and satisfying creation.

Cheesy Stuffed Peppers:
1 bag Mini Sweet Peppers (about 20 peppers)
2 8oz blocks of Neufchatel Cheese, room temperature
3/4 cup Light Olive Oil Mayonnaise
1 cup freshly grated Parmesan cheese
3 Red Jalapeño Peppers, ribs and seeds removed, finely chopped
2 Scallions, finely chopped
2 Cloves Garlic, grated (use your microplane)
2 Tsp Ground Cumin
2 Tsp Smoked Paprika
Salt and Pepper to taste

Make sure ingredients are thoroughly combined

Step One:

Cut peppers in half lengthwise, removing any seeds.  Place peppers cut side up on a foil lined baking sheet.

Step Two:

Combine both cheeses and mayonnaise in bowl until well incorporated.  (A potato masher works great for this part).  Next, add the jalapeños, garlic, scallions, cumin and paprika.  Stir to combine.  Season with salt and pepper to your taste.

The easiest way to stuff these beauties is with your impeccably clean or gloved hands

Step Three:

Fill each pepper half with just enough cheese to fill the cavity. Try not to overfill, or you will have a big oozy mess when they come out of the broiler.  You may have some filling leftover, which is not a bad thing.  This cheesy goodness is delicious cold, spread on a cracker.

Beautifully browned and oh so adorable!

Step Four:

Place peppers under the broiler, on the top rack of  your oven.  Watch them carefully as they will brown very quickly, 1-3 minutes at most.  Remove from broiler and place on a serving tray, and wait for the oh's and ah's from your guests!

Simple Sandwiches

As I sit down to write this blog entry, I am finding my mind to be uncharacteristically clear, and words slow to hit the page.  I suppose that I am actually relaxed and at peace. This is a combination of feelings that has eluded me for quite sometime, so I am going to embrace it.  It is this relaxed state of mind that has allowed me to more easily appreciate some of the less complicated pleasures of life.  One of those being, enjoying a simple sandwich, on the sand.

My kid and I never embark on a day at the beach with out a cooler full of cold drinks and carefully packed Ziploc bags of sandwiches for lunch.  We are not talking gourmet panini here.  We are talking white bread, yellow mustard, real mayonnaise and processed meat and cheese.  Basically, this is the lunch that goes against everything that I know and preach about about a nutritionally balanced meal. It is this healthy chef's dirty little secret.  My kids love this meal just as much as I do.  In fact, my teen aged daughter stated on multiple occasions, en route to the coast,   "I can't wait to eat sandwiches on the beach".  It is nice to know that even at her sometimes difficult age, she can conjure up a Proustian remembrance of a flavor that reminds her of something special.  

What's not to  love? Sun, surf and a once a year indulgence are the things that memories are made of.  Soon enough, we will be back to work, school and our whole foods lifestyle.  But for the rest of this week, my kids and I will continue to enjoy a week of our delightfully sinful indulgences.

A mustard smiley face is a must!

Sometimes, I get fancy and add some fresh cilantro.  If you have never tried fresh cilantro on a sandwich, you are missing one of life's great pleasures.

This is the life!
Zach skips the cilantro on his sandwich, but instead piles on a handful of potato chips between his slices of bread.

Let's face it, it is easy to be passionate about almost anything while a the beach!

Holy Mole I'm going to Chicago!

My last and only memory of Chicago is a bit of a blur.  Eighteen years ago, I flew up to interview for a position as a flight attendant with United Airlines.  At that point I had already graduated from college and had landed my first "real" job.  This job came complete with pantyhose, suit, computer,  an incessantly ringing phone, all encased on three sides by a lovely gray cubicle. I was already yearning for something different.  If I was going to be encased by walls, I would prefer that the walls were that of a jet, taking me to a foreign land.  Besides, culinary school was just way to expensive.

I nailed the interview, got the job and then turned it down.  For personal reasons, I just could not commit to moving to Chicago at that point in time.  For me, Chicago evokes a memories of a huge turning point in my life.  I have absolutely no regrets for not taking that job, but have often wondered what my life would have been like had I taken that position with the airline.  Most certainly, I would not have been traveling to Chicago as a member of the International Association of Culinary Professionals (IACP), as I will be next week.

This will be my third year attending the IACP conference and it is always one of the highlights of my year.  Technically it is work, but it feels more like fun.  I kind of equate the whole experience to having a V.I.P backstage pass to your favorite bands concert.  This year, one of the "rock stars" I will be meeting is Rick Bayless.  He is a renowned chef, who specializes in authentic Mexican cuisine. Chef Nancy and I will be spending the day with Chef Bayless, and learning from his incomparable expertise.

In honor of my upcoming session with Chef Bayless, I have decided to share a delicious mole recipe that has been very popular with all of our Taste and Savor students and clients.  Although there are many variations to this complex sauce, the recipe, I am sharing today is simple enough for any home cook while providing an enormous depth of flavor.


Taste and Savor Mole:

2 cups Prepared Salsa
1 cup Low Sodium Chicken Broth
2 Roasted Red Peppers, rough chopped
6 whole Sun Dried Tomatoes
4 TB Golden Raisins
4 TB Natural Almond Butter
1 Corn Tortilla, torn into pieces
1 Tsp Sea Salt, plus more to taste
1 Tsp ground Cumin
1/2 Tsp ground Black Pepper
1/2 Tsp ground Cinnamon
1/2 Tsp ground Cloves

2 oz Bittersweet Chocolate (at least 70%)
3 TB Sesame Seeds, toasted

Step One:
In a blender, puree the first twelve ingredients ( Salsa through Cloves).

Step Two:
Remove sauce from the blender and place in a large skillet over medium-high heat.  When the sauce is warmed through, add the chocolate and cook and stir until chocolate is melted.  Simmer sauce for at least thirty minutes to allow the flavors to meld.

*This sauce is wonderful with chicken, shrimp or for a vegetarian option, try sautéed wild mushroom.  Serve with rice and/or tortillas for sopping up all of the delicious mole

The Bi-Polar Vortex and My Plate

Mother Nature has been going through some severe mood swings over the past several weeks here in Georgia.  Seventy degree and sunny days are interspersed with ice, snow and thick cloud cover. This pendulum of extreme weather leaves me scratching my head each morning as I contemplate my wardrobe for the day.  Boots or flip flops?  An even more pressing decision, is what's for dinner?  One day I am snuggled up by the fire enjoying a hearty beef stew.  The next day, there's the overwhelming urge to sit on the deck and fire up the grill. What's a girl to do when faced with such extremes in wardrobe and dining?  As far as the wardrobe goes, dress in layers and always keep a spare pair of flip flops handy.  As for dressing your plate, perhaps a more subtle approach is necessary.

As a cook, I rely heavily on the seasonality of ingredients.  I would never serve a pot roast with root vegetables in June, just as I would not serve grilled corn on the cob in December.  Cooking during the recent extreme weather has been a bit of a challenge.  This past weekend, the temperature said "spring", but alas, it is still February.  So, as we creep into spring, I thought about food that was still hearty enough for winter, yet hinted at the freshness of spring.  My recipe for this week is a whole wheat orzo dish that can be served warm or cold as a salad.  It keeps well in the fridge for a couple of days, and uses pantry ingredients, along with readily available fresh basil and lemon.

I hope this recipe will help you bridge the gap between winter and spring, as well as putting something on your plate that you can be passionate about.  Enjoy!

Any Weather Orzo:

1 16 oz package whole wheat orzo
1 15.5 oz can of garbanzo beans, drained and rinsed
1 cup frozen green peas, thawed
Juice and zest of 1 lemon
1/4 cup extra-virgin olive oil
Salt and pepper to taste
1/2 cup feta cheese, crumbled
1/2 cup basil leaves, julienned

Step One:
Cook orzo according to package directions.  Drain and place in a large bowl.  Add garbanzos and peas to the bowl.

Step Two:
In a separate bowl, combine lemon juice, zest, olive oil, salt and pepper.  Whisk to combine and pour over the orzo mixture.  Gently stir orzo mixture to combine and evenly coat the pasta in dressing.

Step Three:
Place orzo onto a large serving platter and sprinkle with feta and basil.  Serve immediately or refrigerate for later use.

Childhood Treat is a Trendsetter for 2014

As the mother of a tween and a teen, I am often reminded about how lame and uncool I am in regards to music, clothing, technology and vernacular.  Fortunately, I have a thick skin and know that despite the good natured jabs I receive from my children, I am fairly adept at staying on top of current trends.  This theory was validated a couple of weekends ago when I attended a session at Food Blog South, on culinary trends for 2014.

Trendologist, Kara Nielson gave a fascinating presentation on where trends start, how they move into the mainstream and what initiates them.  One of her examples was, that as a result of the World Cup being held in Rio de Janeiro later this year, we will see a growing interest in Brazilian food.  She highlighted brigadeiros as a new "it" food to look out for.  I sat silently chuckling to myself, since brigadieros are a ubiquitous part of any Brazilian child's birthday celebration.  This is a treat that enjoyed often as a young girl, living in Brazil and one that I still

Yes! I am ahead of the curve on this one.  So far ahead in fact, that Chef Nancy and I have already done two Brazilian classes at Cook's Warehouse, where we featured brigdeiro inspired desserts.  Traditionally, a mixture of sweetened condensed milk, butter and Nesquick powder are stirred together over medium heat, until thickened.  The mixture is then cooled and rolled into truffle-sized balls and coated with chocolate jimmies.  The warm mixture is also perfect as a topping for  cakes and cupcakes.

This delicious sweet treat has been around for decades and was originally created by the Nestle company as a way to promote their condensed milk and chocolate drink mix products.  Generally speaking, the recipes are all basically the same.  I am providing the recipe that I grew up with, which uses the Nesquick (Nescau, in Brazil) drink mix, but certainly if you wanted to cut down on the sweetness, you could substitute an equal amount of cocoa powder.

I love that an old favorite of mine, has the potential to become the next big thing for 2014, and will gladly do my part to help promote this chocolaty delight that I am still passionate about all these years later.

Brigadeiro used as topping for chocolate cupcakes

Brigadeiros:

1 can sweetened condensed milk

2 heaping tablespoons of nesquick or cocoa powder 

1/4 cup butter

Chocolate Jimmies

Non-stick cooking spray

In a small saucepan over medium heat, whisk the condensed milk and chocolate drink mix together.  Add the butter.  Stir continuously until the butter is melted and the mixture has thickened, about 10 minutes.  You want the mixture to be caramel-like in texture.

Remove mixture from heat and pour into a pyrex dish.  Once mixture is completely cooled, spray your hands with non-stick spray and roll mixture into balls.  Place jimmies in a shallow bowl and roll the balls in the sprinkles to cover.

Traditional truffle-style Brigadeiros

The Power of Ten

One of my favorite cooking jobs, are the Saturday morning classes at the Cancer Wellness Center.  I never thought that working on a Saturday would be something that I looked forward to.  But these programs where Chef Nancy and I  join with wellness facilitator, Angela Buttimer, are great fun.  Last weekend, the subject of the class was "The Power of Ten", i.e. what you can do in just ten minutes each day to facilitate your life.  Chef Nancy and I took the theme of the number ten and came up with ten pantry and ten refrigerator staples that you could combine in various ways to make quick meals.

Here are the ten fresh and pantry staples we had to work with:
Pantry: Beans, Canned Tomatoes, Kalamata Olives, Cornmeal, Pomegranate Molasses, Capers, Quinoa, Brown Rice, Nuts
Fresh: Peppers, Lettuces, Vegetable Stock, Non Fat Greek Yogurt, Onions and Garlic, Cauliflower, Carrots or Parsnips and Parmesan Cheese

I love being given a series of ingredients and playing my own version of Chopped or Iron Chef.  Days like this allow the creativity to flow and most often produce some of our most successful recipes.  I hope  you will enjoy this warming stew, created from our "Power of Ten" pantry.

Moroccan Spiced Stew:
1 head cauliflower, in florets
1 red pepper, rough chop
2 large carrots, rough chop
2 parsnips, rough chop
1 red onion, rough chop
2 tablespoons extra-virgin olive oil
1 teaspoon turmeric
2 teaspoons cinnamon
2 teaspoons coriander
1/4 teaspoon cayenne pepper
Salt and pepper to taste
4 cups vegetable Stock
1 15oz can fire roasted and diced tomatoes
1 15oz can of chickpeas, drained and rinsed

1cup quinoa

Step One:  Place vegetables in a large bowl, drizzle with olive oil and spices.  Toss to combine and spread on a two foil-lined baking sheets and place in a 425 degree oven for 30-35 minutes, until tender and beginning to caramelize.

Step Two: Place roasted vegetables in a large stock pot or dutch oven along with the vegetable stock.  Using and immersion blender, puree the vegetables and stock together to a smooth consistency.  Add the tomatoes and chickpeas and bring to a boil.  Add the quinoa and reduce to a simmer.   Allow quinoa to cook for about ten minutes, until done.

Spoon soup into bowl and garnish with non-fat Greek Yogurt and cilantro if desired.