I'm back!

Sorry for the hiatus folks, but I was foiled by comcast last night.  Not only did we lose our internet and phone, all of our neighbors lost their internet and phone service so I couldn't even use one of their networks.  By the time Comcast fixed our service I was already in a benadryl-induce fog (I think I was allergic to something in the black raspberry fields).  We did have a delicious dinner, however -- Tuna and Scallop Ceviche with Warm Carmel Corn.  Ceviche RecipeTo me, ceviche is a perfect summer meal--it's light and citrusy, high in flavor and protein but low in calories, and it's incredibly easy to make!  The "Carmel Corn" actually didn't have any additional sugar in it.  I removed fresh corn from the ear and sauteed it in a little butter and salt until it began to carmelize on the bottom of the pan.  I then deglazed the pan with a little bit of white wine, which made a delicious "carmel" sauce to coat the corn.  The warm sweetness of the corn was a perfect complement to the cold and citrusy ceviche.

Unbeknownst to me, my drivers license expired on my birthday last month even though I got a brand new license in February.  I only realized my license was expired when I tried to buy a box of Claretin and was denied.  The DMV is always an adventure; it's great people watching and most of the stereotypes are true.  I sat in the waiting room with a motley crew of compatriots for 45 minutes when a rather large, scowling woman called my number.  I had a great rapport going with Selma Bouvier until the time came to take my picture.  First offense--I smiled.  Second Offense--I had my head tilted.  Third offense--Selma forgot to save the picture.  Strike three. I was ready to give up my right to drive, and was adjusting my hair when BAM the flash went off.  Success, I think, although I won't get my new license for a week and I think my hand might have made the glamour shot. 

I definitely need to stress cook.  We are having pan seared grouper and Black Raspberry Honey Drops.

Update on Monday, June 15, 2009 at 9:12PM by Klutz in the Kitchen

Pasta wtih Lemon, Maple, and RumI originally was going to make a lemon caper sauce for the grouper.  My capers mysteriously disappeared (I"m thinking The Case of the Caper Capers could be my next great work...).  I switched gears and went with a sweet and sour sauce instead.  Using Shallots, Rum, Lemon juice and zest and the secret ingredient, maple syrup, I created a tangy sauce that paired perfectly with the pan fried fish and linguini.

Happy National Kitchen Klutzes Day

Black RaspberriesHope it was spectacular!  Isn't it wonderful that the powers at Hallmark would create a holiday for us?

I celebrated by driving an hour to go pick black raspberries.  My husband thinks I'm crazy.  Ok, maybe I am a little, but they are hard to find (hence the hour drive), have a very short season, and are delicious.  It was hard work.  I even have the wounds to prove it...those thorns are sharp! I'm going to make jam tomorrow.  yum.  Black raspberries look like their cousins, the red raspberry, but you guessed correctly, they are black.  The flavor is different as well.  I find them more intense, slightly tart, and less delicate.  We used to pick them wild growing up, but shockingly I haven't seen them growing on the streets of DC. 

I never knew they brewed beer in France...

and they shouldn't!  It tastes terrible.  I have been craving meatballs all day.  I don't know why.  its hot here and not exactly meatball weather, but I gave into my urges and stopped by the grocery store to pick up some necessary ingredients.  Whole Foods has fabulous quality ingredients, but the best part of the grocery store are the free samples.  If you time it right, you can actually eat your way through the store.  I made my way from the produce section, to meat, to dry goods, to dairy, to the wine and beer section.  To my delight, they had beer samples.  "Mademoiselle, can I offer you a sample?" Yes, please! 

I'm not one to turn down free beer, but if you ever get offered French beer do yourself a favor and just say no.  The first brew, was ok--brewed in the Alps near the Swiss border, it was a fairly standard unfiltered beer.  It didn't taste bad, but it was unremarkable.  The second, brewed in the Loire Valley, was not good.  I should have stopped there, but I'm an optimist and it's been a long day, so I held out my plastic 1 oz beer tumbler for one final shot.  UGH.  It was brewed with wine (which should have been a clue) and tasted like a white zinfandel.  It was so bad that I had to walk back over to the cheese counter and beg for a piece of cheese to get the offensive taste out of my mouth.  They must have tasted the beer too and took pity on me and my palate.

Braised Meatballs with PenneAnyway, back to the meatballs.  I like my meatballs full of flavor, so I add lots of spice (parsley, oregano, garlic, and onion); an egg and a milk-soaked piece of bread to bind the meatballs together and make them juicy; parmesan cheese, mustard, and tomato paste for flavor; wine just because; and a combination of pork, veal, and buffalo.  I braise them in tomato sauce and finish them off with a bit of cheese and fresh shredded basil.

The Case for Working With Your Hands

Recently, the NY Times published an articled entitled, "The Case For Working With Your Hands,"  which resonates with me.  The author, Matthew Crawford, a Ph.D. turned motorcycle mechanic, argues that our society has placed too much emphasis on "knowledge workers" at the expense of those who work with their hands.  Crawford argues, that often his job now as a motorcycle mechanic is more difficult and rewarding, then his days musing philosophical conundrums in the Ivy Tower or working at a think tank on K Street in D.C., in part because his decisions often have real consequences, every answer is not in a manual--he has to figure things out, and he has to be creative every day.  Furthermore, at the end of the day you have a result--the motorcycle works or it doesn't.  The irony of the knowledge worker is that often creativity is not encouraged and an environment that theoretically should be intellectual is not.

Summer Rolls with Soy Ginger Dipping SauceI'm not ready to give up my desk job yet, but I think that Crawford articulates many of the reasons why I love to cook.  I get to be creative (something I am not rewarded for in my job), I modify recipes based on what has or hasn't worked in the past, and in the end (hopefully) I have a delicious creation that is not only rewarding to me, but to whoever shares the meal.

Tonight, I am not only going to work with my hands, but I am going to eat with my hands!  We are going to have Summer Rolls with Avocado, Mango, and Shrimp.

Fabulous Favas

Blanched FavasI fell in love with fava beans on my first trip to Italy.  The large, slightly starchy, flavorful beans are only available in the spring (they wither and turn black in hot weather), but its a treat I look forward to every year.  In Italy, Favas are prepared simply--a bit of fresh spice and maybe some broth. 

Because they are fresh, they cook quickly.  However, I am the first to admit they are a pain in the neck to prepare.  Trust me it's worth it (or if you don't trust me, the next time you see them on a restaurant menu, try the dish!)  First you must remove the beans from the shell.  This is fairly easy and mindless.  You can watch Favas in the half shelltv, listen to the radio, or blog at the same time.  The beans that emerge look ready to eat, but they're not.  Blanch the beans for 10 seconds in boiling water, drain, and rinse in cold water to stop the cooking process.  Now the time consuming part begins.  Pierce each shell with a sharp knife and squeeze.  The bean should pop out!

TFavas and couscousonight we are going to have beans prepared two ways--with tomatoes and herbs, and Favas with garlic and thyme.  We are also going to have Mushroom couscous.