Embracing the New, Honoring the Old...

  This post is going to be devoted to exploring the ritual of food.  We all have those special, funny, strange, or touching things we do or say when we eat, cook, or imbibe... People toast, pray, dance, laugh; many people simply sit before they eat...
  Let's look at what some ancient cultures did with their food...
  In ancient Greece, they ate with their hands (which has always held a peculiar attraction for me...), and prepared loaves of bread called "pets"with a coin baked right into them. At ancient Roman weddings, the bride and groom would "break bread" for the first time as a couple, offering some to the gods and feeding themselves the rest.  Jewish folks celebrate New Year's by eating an apple dipped in honey. Christmas meals around the world vary greatly in approach, but the end goal is always the same: to share a meal with family and friends. In our own country, families may share a Christmas ham and fruitcake; in Greece, a leg of lamb; in Italy a traditional Christmas meal is meatless, served instead with a fish stew called zuppa di pesce...
  In my family when we sit down to a meal, we first join hands and say "1 2 3, GRACE!". Every meal we sit down to we do this.  It's simple, silly, and a prerequisite to the following conversation: Favorite part of the Day, and then Worst part of the Day. I'm always pleasantly surprised at how few "Worsts" I hear from my kids... Of course when it's a holiday meal or a birthday, there's usually some other step to be observed as well.  One year for Thanksgiving, we all tried to imitate turkey noises (we actually got online and listened to real turkeys...). We haven't done that every year, but... we could.  For birthdays the honored gets to choose the meal.  The kids always take turns lighting and blowing out our table candles... I have a very personal little ritual I perform before I cook a  meal for my family: I put on a frilly, silly, silky, special apron and some bitchin high heels and tap my inner housewife for all she's worth. It helps me to "connect" with my kitchen. I know what you're thinking: I'm a liberated (well, divorced, at least!) woman of the 21st Century and what the bleep am I doing in high heels and an apron??! Don't knock it til you've tried it.  There's something uber feminine and yet very empowering about donning these two simple pieces.... And you should see my apron collection!!!
  I figured since it's the start of a fresh new year, I'm going to pick everyone's brains regarding their own family food traditions... I want to start something new with my kids, or honor an old tradition... Something special. Fun. Loving. Blessed... So lay it on me folks. What do YOU do?...
  Before I go, though, I'd like to share these recipes with you. These are a couple of my favorites and I chose them for this post because of their unexpected flavor combinations; "new" flavors, if you will... Hopefully they will leave you all saying "Alo ligo parakalo"... (Google it, people)




CHIPOTLE MARMALADE HOTWING SAUCE

1 1/2 cups marmalade (any flavor works well in this recipe! Pineapple, orange, blood orange, lime, lemon; I prefer a traditional orange myself)
Liquid from one can chipotle peppers
One canned chipotle pepper, chopped fine (chipotles are always hotter than I expect, I recommend tasting this recipe often throughout to make sure it's right where you like it, or it will BURN YOU TWICE!!;)
2 tspns soy sauce
2 tspns roasted sesame oil
1/4 bunch cilantro, chopped

Combine all ingredients. Marinate drumettes, chicken wings, ribs or other small bone-in meat cut for at least an hour. Bake at recommended temperature and time for whatever cut of meat you are using. Garnish with chopped cilantro.




SWEET POTATO AND BOURBON PIZZA SAUCE

4 medium sweet potatoes, peeled, chopped, steamed, and pureed
1 green apple, sliced, steamed, and pureed
2 tablespoons butter
1 Tblspn honey
2 vidalia or yellow onions, minced
6 cloves garlic, minced
1/2 cup bourbon of choice
4 green onions, sliced
Salt and pepper to taste

Combine sweet potato and apple purees, set aside.  Saute onion and garlic in butter and honey, adding 1 tablespoon Bourbon at the very end over HIGH heat, leave on high for 30-45 seconds. Do not light yo'self on fire while doing this!!!!!!!!  Combine garlic and onion mix with potato, apple, and the rest of bourbon. I like to heat all of these together in a sauce pan and reduce just slightly; it helps to marry the flavors. If you're in a hurry, though, you can skip this step.  Add chopped green onions at the very end. 
My favorite pizza toppings with this sauce are chopped dried or fresh figs, lovely little goat cheese lumps (Chevre, mmmmmm), and big fresh basil leaves. And gentlemen... this is a great recipe to impress the ladies with.

I think I'll leave you with these, as I'm outta time to play here today! 
Bon Apetit!!

Red and Green are Christmas colors...

So, it's Christmas time (again) and I'm going to share some red and green recipes with you :) Red and Green? you ask... Yep. Red. And. Green. Because those are Christmas colors. And this year, it's about as festive as I plan on getting.
Ready?  Good :) 
As a side note, though, this is my very first blog post... I have no experience here, and it may look a little unpolished at this point... Bear with me, because it will only get better from here!

*******Red and Green Salad*******

Marinated Steak:
2-3 lbs beautifully marbled steak (any cut you prefer)
2 Tablespoons + 2 teaspoons strawberry preserves
3 Tablespoons red wine vinegar
Dash of salt
Dash of pepper (I really like red or pink peppercorns in this recipe)
(Mix strawberry preserves, vinegar, salt, and pepper in a bowl, then transfer to a large ziploc bag; add steaks and squish around until well coated; leave on countertop to bring to room temperature)
Salad Ingredients:
1 lb. baby arugula
1/2 lb. radicchio lettuce, chopped
2 whole avocadoes, thinly sliced
1 cup coarsely chopped cilantro
Seeds from 1/2 a pomegranite OR 10 thinly sliced strawberries

Salad Dressing:
1/3 cup balsamic vinegar
1/3 cup olive oil
2 teaspoons finely minced garlic
2 teaspoons maple syrup
2 teaspoon water
dash of salt
dash of pepper
Mix all ingredients in a jar with tight fitting lid.

Recipe for Success:
Pan fry steak to desired doneness (I prefer rare... especially with this recipe), let rest for 8 or 10 minutes. Thinly slice against the grain, cover, and set aside.
Mix arugula and spinach, arrange on a large platter. Spread avocado slices evenly around baby greens, arrange sliced steak on top of avocado and greens, then sprinkle Pomegranite seeds or strawberry slices over all and add dressing to taste...
This is easily one of my favorite salads for potlucks, as it has minimal ingredients and prep time and looks stunning. Hope you love it as much as me :)

*******Red or Green Coconut-Curry Soups*******

Here is one recipe with two options for color/flavor/texture... A "choose your own adventure" recipe, if you will...

Red:

1 lb. skinless, boneless chicken breast or thigh, thinly sliced (ideally, I would want 3-4 inch long, 1/8 inch think pieces of meat)

3 cups coconut milk (shake before opening)

1 1/2 cups chicken or vegetable broth

Juice from 2 limes

1 Tablespoon honey

1/2 lb. small crimini mushrooms, quartered

1 yellow onion, chopped

4 Tablespoons red curry paste (I like the "Thai Kitchen" brand)

2 stalks lemon grass, chopped (use palest part of stalk; lay flat on cutting board before chopping, lay knife flat against stalk, and smash with flat hand to release most flavor)

1 inch fresh ginger root, sliced thin (I like to keep ginger slices as large as possible so they're easy to pull out when enjoying soup)

4 garlic cloves, minced

2 Tablespoons coconut oil

Soysauce to taste (1-3 teaspoons... ish)

1 bunch cilantro, stems removed and coarsely chopped

Recipe for Success:

Combine coconut milk (reserve 1/4 cup), broth, lime juice, and honey in a soup pot over low heat. When it's warm, add red curry paste (reserve 1 Tablesoon).  Keep over low heat while you prep the other ingredients.

Add coconut oil, 1/4 cup coconut milk, 1 Tablespoon red curry paste, soy sauce, lemon grass and ginger to a frying pan. Mix and heat, then add in onions and mushroms.  Sautee over medium heat for 10-14 minutes, until onions are glassy and mushrooms are browned. Add chicken and minced garlic, sautee over medium heat until chicken is done (about 8-10 minutes).  Add pan mix to coconut milk and broth mix. Simmer for 20 minutes to marry flavors. Add cilantro just before serving.

Green:

2 lbs shelled and deveined prawns, raw

3 cups coconut milk

1 1/2 cups vegetable broth

Juice from two limes

1 Tablespoon honey

3/4 cup bamboo shoots OR hearts of palm (rinse first!!)

6 small or medium shitake mushroom caps, thinly sliced

4 Tablespoons green curry paste (see "Red" for my favorite brand)

2 stalks lemon grass (see "Red" for prep directions)

1 inch fresh ginger root (see "Red" for prep directions)

2 Tablespoons coconut oil

Soy sauce to taste (1-3 teaspoons... ish)

1 bunch cilantro, stems removed, coarsely chopped

Recipe for Success:

Combine coconut milk (reserve 1/4 cup), broth, lime juice, and honey in a soup pot over medium heat. When warm, add green curry paste (reserve 1 Tablesoon) and mix well. Keep over low heat while you prep the other ingredients.

Add coconut oil, 1/4 cup coconut milk, 1 Tablespoon green curry paste, soy sauce,  to a frying pan. Mix and heat, then add lemongrass, guinger, and shitake mushrooms. Let simmer on low until mushrooms are tender. Add prawns and bamboo shoots and sautee until prawns are done. Add pan mix to soup pot and simmer on low for around 20 minutes to marry flavors. Add cilantro right before serving...

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There you have it... Red and green food to make your belly feel festive this holiday season...

Next up, New Food for a New Year... I have no idea what that means yet, but that's part of the adventure :)