Cucumber Sandwiches (Wilde Party Essential)

27 Mar

There is nothing that says English high tea quite like cucumber sandwiches. They call to mind white lace tablecloths, starched just so; the fine china; someone’s Aunts Augusta and Elizabeth; itchy wool socks, the smell of wet dogs just come in from a run in the garden, that sort of thing.

But when you are reading Oscar Wilde’s  The Importance of Being Earnest with friends, two things become apparent.

Watch them disappear

Watch them disappear

One is that it is not the prissy or genteel aunts who are nibbling delicately on the the cucumber sandwiches…no, no. they never get a chance. In this play of love and marriage and double entendres, it is the naughty, insouciant young gentlemen who can’t keep their hands off those cucumber sandwiches and who eat them up before anyone else has a chance. If you choose to look into this further, you might make some connections between the rigidity of social norms of the times and the lust for life that busts out around the edges of it all. Or you might not.

The second thing that becomes apparent is that cucumber sandwiches are fantastic. This is the recipe: Good white sandwich bread from a bakery (thanks to David and Citarella), crusts removed (thanks to Ashley), good salted butter (Irish, in this case), and thinly sliced English hothouse cucumbers (unpeeled, by executive decision; if they’d been the thick-peeled American ones, the peels would have had to come off), topped with a sprinkle of sea salt before putting the top slice of bread on, and there you have them.

“Why are these so good?” Lori kept asking me. “What is it?”

And there really isn’t a particular answer to that except that every one of the ingredients was exactly right. But they are really, really good, and I can see plates of these disappearing off the picnic platters this summer at my house.

Why are they so good? Because they are.

Why are they so good? Because they are.

For more on throwing a play-reading party, click here.

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When Food Allergies Happen to Food People (Gluten-free champiñones al ajillo)

25 Mar

They sidle up to you in the hallway at work when no one else is around. They approach you with the hangdog expression of a sinner headed to the confessional for the same reason they went last week. Or they send you a hesitant text, dangling uncertainly between apologetic and grief-stricken, unable to tell you directly in person. They are embarrassed, bewildered, ashamed.

They are….Foodies with Allergies and they are coming to your house for a dinner party!

This happened to me during the planning of that play-reading party you’ve been hearing a lot about in my recent posts.

Let me clarify. The food allergies didn’t happen to me, the guests with food allergies did (see how quickly I distance my own foodie self from any suggestion of an allergy?). Two friends, food-lovers both, came to me with their tales of woe. One, (who is already vegetarian, for the love of God) has celiac disease, which means her small intestines can’t tolerate gluten – found in wheat, rye and barley. The other is getting tested for possible lactose-intolerance.

Gluten-free tapas...

Gluten-free tapas…

Now it does seem like food sensitivities and intolerances and flat-out allergies are on the rise in our population. The whole peanut thing has taken over many schools, which have nut-free areas. Gluten-free has been the latest way for companies to flog their products as ostensibly healthier because it has less of something.

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Stilton and Toasted Walnut Balls (more Wilde party recipes)

23 Mar

Stilton is to England as Gorgonzola is to Italy, as Roquefort is to France, as Danish Blue is to …oh come on, must I?

As such, this blue cheese was the perfect choice for an Anglo-Irish themed evening during which we were reading Oscar Wilde’s The Importance of Being Earnest and drinking Pimm’s and eating beef stew and shepherd’s pie and ushering in St. Patrick’s Day. If it was a bit of a mix of cultural culinary references…well that’s okay by me! I’m American; we screw this stuff up all the time. Just look at the eight page menus at a “Greek diner” and tell me how that makes any sense whatsoever.

A view of the welcome appetizer table. Hot food was later set out in the kitchen for self-service...

A view of the welcome appetizer table. Hot food was later set out in the kitchen for self-service…

So my friend David, who is actually quite famous for his good taste, and who kindly offered to help with the planning and preparations, found the following recipe for Stilton and Toasted Walnut Balls, originally from the BBC. I didn’t so much adapt it as make the instructions more specific to make it more user-friendly. I started it early in the morning and he finished it up a couple of hours before party time.

Rich (very rich, very, very rich) and crunchy and peppery, it has a terrific mix of things going on in every tiny bite. Twenty-six may not seem like much for a party of ten, but trust me, they are very satisfying and most people are not going to have more than two before looking for something more crisp and bracing to balance them.

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Gallery

The Tropi-Cool Cuisine of Puerto Rico By Natalia de Cuba Romero

21 Mar

Vacations Abroad just published this article of mine on Puerto Rican cuisine. I hope you will go check it out and learn about how we eat!

Vacations Abroad's avatarVacations Abroad Blog

Puerto Ricans are the Stealth bombers of the Latin world. Since so many of us have been off the island for so long and we don’t always look or speak like non-Puerto Ricans expect us to, you don’t always realize that we are flying among you. In the same way, Puerto Rican food has always flown under the radar of world cuisines.

When you think Caribbean food, folks are more likely to think Jamaican jerk chicken or coconut shrimp. When you think Latin Caribbean food, Cuban black beans and rice get all the attention. When you think Latin food in general, Mexico is the juggernaut that obscures the rest of us.

But Puerto Rican cuisine, with its trifecta of African, European, and indigenous influences, with its range of ingredients borrowed from South Asia, the mountains of Spain, the altiplanos and river basins of South America, and the sea all around…

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Traditional Irish Shepherd’s Pie with Lamb

18 Mar

So about this Anglo-Irish party.

I have long, long, loooong wanted to stage a dramatic reading of a play at someone’s home. You know, just get copies of a play for everyone, assign roles and read it. In my mind’s eye, it would be a wine-sodden affair (to ease stage fright and add to the hilarity), and there would be good food between the acts to keep the energy going (and keep the wine from creating utter chaos). I mean, I like a regular old dinner party as much as anyone, but since I can’t seem to leave well enough alone, I thought this would be a worthy way to imbibe in the name of Art.

A view of the early buffet items

A view of the early buffet items

This would, however, require a lot more space than I have in my little apartment. So I mentioned it to likely friends over the years, and everyone thought it would be a great thing indeed. A few even laid claim to having thought up the idea themselves (which I have most vociferously not allowed to happen…you know who you are and you are never-ever-ever going to get away with it).

Before the mashed potato topping

Before the mashed potato topping

But no one offered to have it at theirs.

Finally, I did what all of us high achievers must do when we have a great idea. I did it myself.

I set a date, commandeered my parents’ kitchen and living room in their absence (which in my teenage years would have been called having a party when your parents are away and sort of hoping it doesn’t go all Risky Business on you), invited a few friends, made an executive decision on the play (The Importance of Being Earnest: A Trivial Play for Serious People by Oscar Wilde). I ordered multiple copies from the local library. Then I started menu planning.

This is where we wonder whether we've poured ourselves enough wine to last through Act One. We ended up bringing the bottles along...just in case

This is where we wonder whether we’ve poured ourselves enough wine to last through Act One. We ended up bringing the bottles along…just in case

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The Best Ever Slow Cooker Beef Stew

16 Mar

I’ll tell you more about the party I made this large amount of Beef Stew for, but I can’t tell you right now, because I am still recovering from the fun and therefore just going to do a workmanlike job on this post…can’t manage much more…

Brown those veggies...I don't even like celery, but this worked beautifully!

Brown those veggies…I don’t even like celery, but this worked beautifully!

(…let me tell you that getting the little man to soccer at 9 a.m. this morning was a testament to a mother’s love. Actually two mothers’ and one dad’s love, as right there beside me this morning were two of last night’s guests cheering on their kid in the freezing cold! We came home and ate this for leftovers!) 

Don't skip the browning of meat and veggies...it really draws out sweetness and adds complexity

Don’t skip the browning of meat and veggies…it really draws out sweetness and adds complexity

But for now, all you need to know about the party is that the theme was Anglo-Irish (Think St. Patty’s Day meets Oscar Wilde), the good cheer was flowing, and this beef stew – tender, rich, deep, complex, and hearty – provided much-needed ballast for a full sail kind of night! Do it, do it, do it!

2014-03-15 beef stew

Slow Cooker Beef Stew (feeds a crowd)

1-2 Tbs olive oil

2.5 – 3 lbs stewing beef, cubed

1-2 Tbs olive oil

2 Cups Vidalia onion, minced

1 Cup carrots, peeled and chopped to 1/4 “ chunks

½ Cup celery

1 Tbs or more of minced garlic

2 Cups potatoes, peeled and chunked

¼-1/2 Cup dry red wine

2 Tbs Worcestershire sauce

Pinch hot red pepper flakes

2 generous Tbs tomato paste

2 Cups low-sodium or homemade beef broth

1 bay leaf

¼ Cup white flour

½ tsp salt

Heat 1 Tbs of oil in a skillet to fairly high and brown the meat quickly in batches and turning often. The idea is to create some complexity, not to cook the meat, so work quickly and don’t be too much of a perfectionist. Add oil as needed, and put meat in slow cooker.

In the same skillet, brown onions, cooking for a minute on high then lowering heat to medium. Add carrots, celery and garlic and cook, stirring, until softened and golden. Add potatoes and cook another minute. Add to slow cooker.

In the same skillet, add a splash of red wine, Worcestershire sauce, pepper flakes and tomato paste. Stir to loosen browned bits in the skillet, then pour over ingredients in crockpot. Add broth and bay leaf, sprinkle with flour and salt, turn to combine everything. Cover and cook on low for 12 hours (or 4-6 hours on high). You’ll want plenty of bread for mopping up the gorgeous sauce.

Smoked Salmon Spread: No-Fuss Festive Appetizer!

14 Mar

Whip up this Fish on Friday idea in minutes!

Natalia at A New World of Writing's avatarHot, Cheap & Easy

Now that the holidays are coming in with the speed of a freight train, the panic begins. How do I entertain (or get a dish together for a potluck) in between work, activities, housework, paying bills, kids, parents, pets and all the other stuff, stuff, stuff that consumes our rapidly diminishing daylight hours?

Here’s one easy solution that takes just 5-10 minutes to prepare (factor in an hour of chill time), looks creamy and luscious, and can travel tidily with you everywhere! It makes about a pound of spread, so you can divide it up for different events. Mine has capers; I am riffing off an Ina Garten recipe that uses dill instead.

On a cracker, dressed up with some capers... On a cracker, dressed up with some capers…

I made it this weekend for my Single Mothers by Choice meet-up and it went over very big with chips and crackers. And then I parked a bowl next…

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Bacalaitos: Light and Luscious Puerto Rican Cod Fritters

13 Mar

Note to Readers: More seafood ideas for Lent….this is very simple and fun for everyone, but you need to soak the cod ahead of time!

Natalia at A New World of Writing's avatarHot, Cheap & Easy

One of the pleasures of visiting San Juan, Puerto Rico is heading straight from Luis Munoz Marin International Airport to a beach area about five minutes to the east. Piñones, a long stretch of relatively undeveloped coastline is where beach shacks under the shade of coconut palms serve up ice cold beer, whiskey con coco, and all manner of snacks or frituras, flour or banana dough shaped in seagrape leaves and dropped into hot fat in blackened cauldrons over coal fires by ladies in hair rollers. Oh my God, I am so glad to be back, you say, toes in the crystal water and tearing into a delicious and greasy and tropical hunk of something.

Break up the de-salted cod as much as you can Break up the de-salted cod as much as you can

One of the iconic frituras is bacalaitos: fried cod fritters. Salt cod is well-known to Atlantic coastal areas and the Caribbean…the…

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Fish on Friday: Five More Fab Seafood Solutions

10 Mar

Note to Readers: Here are some more options for Lenten Fridays!

Natalia at A New World of Writing's avatarHot, Cheap & Easy

Spanish tapas: Mussels vinaigrette (make 'em the night before) Spanish tapas: Mussels vinaigrette (make ’em the night before)

The last Friday in Lent is coming up. Why just pan-fry filets (again), when you could try some of these much more entertaining and tasty takes on seafood? This is Part Two of my Lenten seafood series. I know you’ll end up making them all year long. I certainly do!

Shrimp and Avocado Salad, Spiked with Chipotle (charming served in an avocado shell) Shrimp and Avocado Salad, Spiked with Chipotle (charming served in an avocado shell)

Pasta al Tonno: One of the fastest pasta sauces known to man. (switch out the green olives for black) Deeply flavored Pasta al Tonno: One of the fastest pasta sauces known to man. (Feel free to switch out the green olives for black and skip the capers) Deeply flavored!

Creamy, sweet, tangy, chunky, light Swedish Skagen Salad (the best shrimp salad EVER) Creamy, sweet, tangy, chunky, light Swedish Skagen Salad (the best shrimp salad EVER)

Cioppino Latino...sí, sí, sí Cioppino Latino…A San Fran Seafood Stew Classic with a special Latina twist

For more seafood recipes, click here!

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The Glorious Vegetables of Italy: Author Domenica Marchetti pays us a visit PLUS Winter Cauliflower Salad Recipe

8 Mar

Everyone should live in Italy for at least a little while. I lived there for a couple of years in my twenties and it was transformative for all those reasons you might expect: fresh seasonal food, friendly people, beautiful surroundings. It was transformative for other reasons as well, but let’s stick to food.

The Glorious Vegetables of Italy!

The Glorious Vegetables of Italy!

My first job there was picking grapes and apples in the Trentino part of Trentino-Alto Adige, a semi-autonomous region just south of Innsbruck, Austria, at the foot of the Italian Alps, within sight of the Dolomites…crispy cold at 7 a.m., warming Schiava dry rosé wine and ham and cheese panini at 9 a.m. The church bells echoing around the valley at noon made us drop everything and run for la pasta asciutta laborers’ lunch with more schiava and café corretto (“corrected” with sambuca or grappa)…singing opera in the trees…big Sunday family meals, ridiculously everything you might expect, including the hard work seven days a week all season.

One of the things that astonished me was how differently they treated vegetables – not just as an overcooked side to the more important meat dish — but with respect and zest and creativity. They were complex flavor and texture experiences, enhanced by often being straight from the farm. Who knew? I certainly didn’t.

Steam basket. We steamed first and did a little more chopping later to create more nooks and crannies for the other bits to cling to.

Steam basket. We steamed first and did a little more chopping later to create more nooks and crannies for the other bits to cling to.

I reluctantly close the window on that memory (before I kick myself for the many things I didn’t learn when I was there, when I should remain rapturous about the things I did and before I bore the hell out of you with my nostalgic ramblings) and turn to the present.

Domenica Marchetti, a classmate of mine from Columbia Graduate School of Journalism, is genetically predisposed to channel those Italian flavors I remember. Her mother is from Abruzzo and her father from an Italian-Rhode Island family and she spent her summers in Italy in the embrace of a flurry of aunts and their kitchens. After several years of covering the gore and complications that reporters regularly cover and running home to spend all her free Domenica-time elbow deep in cookery books and pots and pans, she put due più due insieme and started writing about food instead.

I actually took mine to work and hid in my office so I didn't have to share...

I actually took mine to work and hid in my office so I didn’t have to share…this is before I got the cheese on.

Domenica’s latest cookbook (they now number five!) is The Glorious Vegetables of Italy and it is big and gorgeous and glorious indeed (In case you don’t believe me, it is a New York Times Notable Cookbook).

You might need one for the coffee table and another to dog-ear and stain and love up in the kitchen, because the images, by Sang An are delicious and you won’t want to get them messed up when you cook! My Sunday cooking companion, Marianne (herself no slouch in the Italian kitchen) immediately decided we had to make the Winter Cauliflower Salad. And we did and it was so robust and delicious and just the perfect way to end this frigid winter to end all winters.

Domenica was very happy to hear that we started our exploration of her book with cauliflower, such an unassuming vegetable, and before I give you the recipe (which is adapted…I just didn’t have everything available and anyway, for the original — especially notable for the slow-roasted tomato recipe which you won’t find here — you need to get her book!), she wanted you to know why this is one of her favorites and emailed this message just for you: Continue reading →

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