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My Daily Kitchen

My Daily Kitchen

Asian Inspired Orange Ginger Salad Dressing

August 27, 2018

What is it about that salad dressing they serve at our local Hibachi restaurants that makes my mouth water? It’s just delicious; it’s tangy, a little sweet, a little salty and I always want more.
My guess is it has a combination of sesame and ginger but I can never quite put my finger on it.

On a whim, I whipped up my own version, deciding to add orange for a little brightness.
I think it came out rather well.
Here  is what I did:

The Salad

  • 4 cups of washed lettuces of your liking. I had on on hand arugula and Chinese cabbage, but I would have added ice berg for that satisfying crunch.

Now on top of our lovely lettuces, arrange the following:

  • 1/2 Shredded or finely sliced carrot
  • 1/4 cup sliced mushroom (I used a small Portobella).
  • 2 inch piece of  cucumber, sliced
  • 1 tablespoon sliced almonds, sprinkled over the salad
  • 1 spring onion, chopped
  • I did not add a tomato, but you might want to! It’s pretty and most people expect tomato.

The Dressing:  Add the following ingredients into a blender or smoothie mixer:

  • 1/4 medium sweet onion
  • 1 large (or 2 small) tooth fresh garlic
  • 1 small, chopped carrot or 1/2 a larger one. Cube this so it will blend easily and not get stuck in the blades.)
  • 1/4 cup soy sauce (I use low sodium but I prefer the saltier!)
  • 1 tablesppon sesame oil  (sesame oil is powerful so … careful!)
  • 1/4 cup light olive oil
  • 3-4 tablespoons fresh orange juice
  • 1 teaspoon grated orange zest
  • 1 dash lemon juice (about 1 teaspoon)
  • 3 full springs fresh cilantro (stems and all)
  • 1 or 2 tablespoons Tahini / sesame paste  (start with 1 and add if you like more)
  • 1 tablespoon minced or chopped ginger.

Whir it all around until well-blended.
Taste!


What do you think? Do you want to add a little of this or a dash of that?
Simply adjust to taste until you feel satisfied! It’s subjective. We have no rules.

Tips!  

  • Try adding toasted Sesame or Flax seeds if you like. (Flax is most beneficial if ground.)
  • Ginger root keeps well in the freezer. You can cut off a knob as needed. Peal and mince. I do like th convenience of the already minced ginger I can purchase at our supermarket.
  • To make a full meal: Arrange cooked shrimp  (blackend or steamed, as you wish) or chicken breast on top to make it a meal.  Try it with a portion of seared Salmon!
  • Save your left-over dressing in a jar in the fridge.
    Try marinating some shrimp of chicken breast in the left over for a jazzed up flavor!.
Main Dishes

Delicious & Versatile Creamed Spinach!

June 5, 2018

Creamed spinach is a great way to add vegetables while keeping carbs and calories to a healthy minimum.  Plus… this recipe fits into almost any diet:  Not only is it grain- and gluten-free, but also Vegetarian, Paleo and Keto friendly!  It works as a side-dish, but I love it topped with a poached egg, a la “Eggs Florentine.”  When I’m really hungry, I top the egg with a slice of cheese and broil for a minute.

The recipe below yields about 6 cups, or …12, half-cup servings at 160 calories and very few carbs.

In addition to the ingredients featured in the photo, I also used about 1-1/2 tablespoons of Quinoa flour to thicken, which adds a negligible amount of carbs.

Ingredients

  • 1-1/2 9-oz packages of baby spinach, chopped
  • 1 large Vidalia or sweet onion, chopped
  • 1/2 cup heavy cream (feel free to substitute Half ‘n Half)
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp good butter
  • 1 tbsp olive oil (not shown)
  • 1-1/2 tbsp flour (I prefer gluten-free flour)
  • 1 tsp salt
  • pepper to taste (I ground about 20 times)

Preparing

  1. Melt butter and olive oil in a large skillet
  2. Add chopped onion and salt, then sauté until onions are soft and clear
  3. Toss in all the chopped spinach and sauté, turning and stirring until soft
  4. Add the cream, stir, then add the parmesan and incorporate well
  5. Simmer about 3 minutes, then sprinkle in flour to thicken, pepper to taste and simmer until the mix reaches the desired consistency.

TIP: Portion out the large batch into individual half- or one-cup servings for freezing!
They thaw quickly,  so you’ll always have a handy, healthy side vegetable!.

Candidly Yours

DID YOU KNOW? REFLUX MEDS CAN CAUSE DANGEROUS DEFICIENCY

March 31, 2018

Secretly, I thought I might be crawling toward death and I wasn’t at all sure why. I had been so depleted, for months, and I was quietly frightened enough that I began writing the names of my loved ones on the backs of treasured  heirlooms in case I kicked the bucket in the night.

Looking back, so much was going on but I never strung the issues together. It just felt like my body and my mind were going down like a slowly but inevitably sinking ship.

I’ve always had insomnia, even as a small child, but for months, I had been almost unable to sleep at all and, if sleep came in spurts, it was never for more than 90 minutes, a couple of times in one night.  Yes, I had been living and working on about 3 hours of sleep for over a year.

Even sexier,  I had developed creepy, wrestlers legs. And to add to the fun, my muscles started going into painful spasms, my  eyes felt like they had grains of sand in them but a trip to the eye doctor and liquid tears did nothing.  The heart was palpitating, I was dizzy, my hair was falling out and my joints hurt so much that I could hardly walk in the mornings. Beyond dragging my sad self to work, I couldn’t get out of bed or get enthusiastic to do anything at all. Not even dance, my favorite activity, ever. Ugh. This is not the stuff for an alluring dating profile page!

Those who know me, know I generally a happy chick,  high-strung for sure, even hyper, but still a happy lady and this helped me be able to  ignore for too long, or hide all the above from anyone around me. Then, on Christmas Day, my stress level and my ability to cope with the regular bustle of guests was so overwhelming I felt embarrassed. I was a freak!

Blessedly, a few weeks into the New Year, a shocking blood pressure attack forced a reluctant visit to the doctor where it was suggested I have my vitamin B12 level checked.

B12 is an essential vitamin. Without it, one can develop pernicious anemia, neurological issues, even Alzheimers. It is detrimental to go without B12 yet oddly, it is not part of a routine blood panel. Still, it is easily fixed if caught in time.

In countries that follow a mostly vegetarian diet, such as India, B12 deficiency and it’s consequences, is common. Vegetarians and vegans are told they must  take a B12 supplement or consume foods fortified with the vitamin if they are to maintain  healthy levels. A close friend of mine became vegan when in her 20s. After a time, she began passing out. It was discovered she was B12 deficient and today, decades later, has a permanent loss of feeling on one of her little toes!

Since today, B12 is easily obtained in supplements and  fortified foods such as cereals, vegetarians can make a good case for giving up meat altogether.  Still, doctors tell me that it is best to obtain essential vitamins through diet over supplements, if possible, and B12 is naturally provided only in meats, eggs and dairy.  Okay … well … Ahem! I eat meat, eggs and dairy. So why, then  did I become dangerously deficient? And could this be happening to you? Well, if you suffer from acid reflux, it just might!

What many don’t know, and what no doctor told me 12 years ago when I began taking acid reducing meds daily,  is that people who suffer from acid reflux and related issues, and who are on a prolonged regimen of proton pump inhibitors such as Nexus or Prylosec, can develop a B12 deficiency because the stomach is not producing enough acid for absorbtion. This is likely how I became deficient. If you are taking reflux meds, think about having your B12 checked with your next blood panel.

I am happy always to cater to my vegan and vegetarian friends. But whenever I have tried to go without meat, it just does not feel right for me. I don’t eat a lot of meat, and I am conscious about where my meat is produced, how it is fed and slaughtered. Ditto for eggs. But I just don’t feel well when I remove it from my diet completely. And it begs, for me, the question that follows…

If Vitamin B12 is not readily available in plants, were we ever intended to be 100% vegetarian, as some claim?  If our creator had wanted us to abstain from meat altogether, would he not have provided B12 in plant foods?”  

I started taking high doses of B12 daily, without fail. You can get your B12 in a regular vitamin but for me, a sublingual or liquid delivery is more efficient because of  malabsorption in the stomach.  After just a few days, I began to sleep! Within 2 weeks, or even sooner, every one of the symptoms described above had begun markedly to disappear. Within 4 weeks, I was out dancing again! And my stress level is noticeably down and manageable.

Today, I take a medium dose of B12 daily. About once a month, I add liver to my mostly Paleo diet.To make liver taste almost like a good filet mignon, I soak it for about an hour in milk which helps remove that metallic after-taste.  I lightly dredge the meat in Quinoa flour, then I simply sauté in butter with a little salt and pepper. I top it off with caramelized onions. Delicious.

 

 

Comfort Food

20 Minute Lentil Heaven

January 26, 2018

These days, it’s a challenge to find a dish you can serve to everyone, from your manliest meat-eater to your weight-watcher, the animal-conscious vegan or even a diabetic. Here’s a fast and tasty way to provide bowl full of heavily health in only 20 minutes that’s good enough and healthy enough for almost any diet!

Red Lentils are low in fat, loaded with protein and fiber, and chock full of heart-healthy folate and manganese. They are also pretty to look at, which makes them festive enough for company. The best part? They are extremely easy to prepare because, unlike green or brown lentils, red lentils are very quick cooking, i.e., no soaking,  no waiting.

With it’s fresh splash of lemon and bright mint, this recipe will bring a bit of the Mediterranean to your soup bowl and it will keep you feeling full for hours.

EASY RED LENTIL SOUP

In a small soup pot, boil 2 cups of salted water and add to it:

  • 1 Cup red lentils
  • 1 large, or 2 small, minced garlic teeth
  • 1 Tsp. dried, flaked onion

Simmer about 15 minutes, until lentils are soft. Now add:

  • 1 Can “no salt” diced tomatoes. Your choice, but I prefer to add & control my own salt.
  • 1 Tsp. fresh Italian flat parsley, chopped
  • 1 Tsp. fresh oregano, chopped
  • 1 Tablespoon fresh mint leaves, finely chopped
  • 2 Tsp. fresh or jarred lemon juice. Use more or less, to taste.

Simmer soup about 5 more minutes. Add salt to taste and serve.

Notes:  Garnish with fresh Mint or Parsley. Use fresh tomatoes, if you like. Add carrots if that appeals to you.  I did not need to use any type of flavor “cute” or powder as the lentils, garlic, salt I used and fresh herbs created a lot of flavor!

Comfort Food

Caldo Verde, Gringa Style!

January 13, 2018

On a cold day, this soup will bring happy tears to your eyes and warm you to your socks.

I had read that Caldo Verde, a traditional Portuguese soup, was the considered by some to be the comfort soup of all comfort soups and, on this unusually chilly Florida day, it did not disappoint.

Traditionally, Caldo Verde is prepared with true Portuguese sausage called chouriço or linguiça and kale. Since I have never followed a recipe, (or for that matter any agenda one hundred percent), and as I don’t live near a Portuguese butcher, I decided to use the sausages available to me in my local store. I also went for  spinach over kale, because I thought it would appeal to my peeps.

I used both a smoked Polish sausage and a house-made Italian from Publix. I think the smoke factor matters here, but if you have liquid smoke, you could add a few drops of this.

When you create your version of Caldo Verde, try it with the traditional kale (removing the stems) or collard greens (again, sans stems), or a combination of these and/or spinach.

This soup turned out to be dreamy warm, hearty, filling and delicious!
It was a meal in itself.

PORTUGUESE CALDO VERDE, My Way

Into a pot full of salted, boiling water (about 4 cups), add:

  • 3 large, russet potatoes, chopped into big chunks
  • 1 large, white sweet potato, chopped into big chunks (this is non traditional)
  • 1 cube of chicken stock flavor
  • Pinch of salt & pepper to taste

Boil for 20 minutes, until the potatoes are fork-tender.

While the potatoes are cooking, into a heavy pot or Dutch oven, sauté together:

  • 3 slices of smoked bacon
  • 6 sliced or quartered large links of Portuguese or hot Italian sausage (or you can use Andouille, or any smokey, spicy sausage)
  • 3 Large teeth of garlic, minced
  • 1 Medium onion

Sauté until the fat is rendered from the bacon and sausage and the onions and garlic are clear.  You’ll notice the sausages are beginning to brown or caramelize. Now just set all this aside.
Do not toss the fat/oils!

Return to your pot of potatoes and with your favorite hand tool, smash them roughly, enough so that they are both creamy and chunky. Do not change the water! Just take your potato smasher and mash it all up until you see both creamy and chunky.

Place your pot of potato mixture on medium low and add all the sausage, bacon, onion and garlic mix to this,

Now, slice up 3 cups of baby spinach OR kale OR collard greens and add to the pot.

Cook another 10 to 15 minutes and serve with grilled, buttered bread.

 

Breakfast

Delicious, Easy Rice Fritters w/Basil & Parmesan

December 22, 2017

Don’t toss that old, cold rice!

Instead, turn it into tasty rice fritters good enough to serve as a starchy side dish or to pack as a  yummy snack that can be eaten warm or even at room temperature.

I whipped these up –f rom start to finish – in 20 minutes. Then I  packed up what I didn’t eat to take to my teen son who never lets a good munchie snack go to waste.

Here is all you will need to do.

In a bowl, mix together:

  • 2 Cups of cold, or room temperature, left-over rice.
    I always use Basmati but any white rice will do. Also, my rice was actually days old!
  • 2 Eggs
  • 1 Medium sweet, white onion (Spanish or Vidalia), minced well.
    I ground up mine in a simple, $12 mini electric chopper. I don’t even own a food processor!

Now, into the mix, add the following:

  • 1/2 Tsp good salt (Kosher,  Himalayan, Celtic or Sea Salt)
  • Pepper to taste
  • 1 Tbsp Corn Starch (Grain- and Gluten-Free folk, use Tapioca Starch)
  • 2 Tbsp Flour (I used Quinoa Flour and Gluten-Free people will want to do this, but regular white works fine)
  • 1/2 Cup Italian Bread Crumbs (Gluten-Free eaters, substitute Quinoa Flour).
  • 1/2 – 3/4 Cup of Shredded Parmesan Cheese
  • 10 – 12 Fresh Basil Leaves,  finely chopped.
  • 1 Large tooth of garlic, or 2 smaller teeth, minced well

Mix everything above very until all your ingredients are fully incorporated.

 

COOKING INSTRUCTIONS

In a large skillet or frying pan, heat 1 tbsp light olive oil with 1 tbsp butter until very hot.

  1. Using a medium-size serving spoon, scoop and shape rice balls to the size of a ping pong ball.
  2. Place the rice ball in the hot skillet, pressing down with a fork or spatula until they flatten out a bit.
  3. Cook until one side is golden brown and crispy, about  1 minute or a bit longer.
  4. Then turn and cook again until crispy, about 1 minute or a bit more.

TIPS: Feel free to add more Parmesan if you like. Switch up your spices or used a seasoned salt. You might want to try dill, then serve with a dipping roulade sauce. This recipe is open to versatility and creative experimentation!

Comfort Food

You Won’t Believe it’s Vegan!

October 12, 2017

Okay people. I’m not gonna lie.
I can’t believe I made this and I also I can not believe it is vegan, gluten-free, low-cal, spicy and deliciously filling!

This soup was inspired by my beautiful friend, Sanchia, who, as a “Taoist Vegan,” abstains from eating the five pungent vegetables; green onion; garlic; onion; chives; and leeks.

I am not nearly as evolved as my friend so as I said, this is a “Sanchia Inspired” dish.
I did use quite a bit of garlic and even some cheap,  dried onion flakes.
I’m just not ready to give up the pungent…

Also, for meat-eaters who have a hard time getting excited about diving into a pile of vegetables, this is a truly delicious way to fill up on healthy squash that tastes smokey, spicy, and dare I say it? more than a tad Manly!

NOTE:  If you’re a vegetarian who consumes dairy, go ahead and use regular sour cream and even add some Monterrey cheese at the end, melted on top!

HERE IS WHAT TO DO:

  1. Turn your oven on to 400.
  2. Into any oven-friendly dish or tray of your choice, place:
    1 Spaghetti Squash (or any type of Squash of your liking), crudely cut into about 3 or 4 pieces, skin on. That’s right. No fussing with peeling.
    1 Large, Red Pepper, cut into about 3 chunks, pith and seeds removed.
    3 Large garlic teeth, skin on (you will easily remove the skin once roasted).
  3. Sprinkle a few tablespoons of White Truffle Oil OR Extra Virgin Olive Oil over the vegetables, and some Sea Salt.
  4. Bake for 30 minutes, or until fork-tender.
  5. Now, using a cloth to hold the hot squash, scrape out your softened squash meat with a large, sharp-edged spoon into a large soup pot.  This is going to go onto the stove.
  6. Pop the softened, roasted garlic teeth right out of their skin and toss them into the soup pot.
  7. Place the roasted peppers into the pot as well.
  8. Add 2 cups of water and two teaspoons of vegetable broth base or cubes.
  9. Now, into the pot with the Squash, Peppers, Garlic & Water, ADD:
    1/2 teaspoon of Chipotle Powder (or a teaspoon of Chipotle Chilis from a jar or can)
    1/4 teaspoon of Chili Powder
    1/2 teaspoon of freshly grated ginger root
    1/4 teaspoon onion flakes (mine, no kidding, are from a Dollar Store)
  10. Take out your hand blender (or toss the concoction into a good blender) and blend until very smooth.
  11. Simmer on low until you are happy with the flavor, about 20-30 minutes.
  12. Ladle your soup into a bowl.
  13. Swirl of Dollop a tablespoon of Vegan Sour Cream.
  14. Shed a few fresh Thyme Leaves onto the top. If you don’t have fresh thyme, that’s ok. Just sprinkle fresh parsley or oregano for decoration and a bit of flavor.
    I have a sense that a bit of Fresh Mint could be very interesting!

TIP: To create my “swirl” design, all I did was spoon some of my sour cream mixture into a small plastic baggie. Then I snipped a corner and piped! Easy, breazy!

This would be lovely served with some warm, grilled herb bread.

SUBSTITUTIONS:

If you are not vegan, just use regular sour cream!
If you don’t have fresh ginger, use powder ginger! Ditto for the thyme, but try to grind it up before adding if it’s dry. This will bring out the flavor.

 

Main Dishes

Make-Ahead Pear Bake (w/Vegan Option)

September 28, 2017

Entertaining is exhausting.  By the time I’ve done the planning, shopping, cleaning, arranging, last-minute cooking to have everything timed just right and served hot, not only am I filling the atmosphere with my nervous fussing, I’m  already on to onto the dishes and I’ve missed out on my own party. My solution? Delicious, make-ahead meals that taste out of this world.

I was able to make this entire dish, including my rice and salad, the night before my gathering.
The day of the party, with my meal cooked, tables set, I went to work a full day.

Once home, I simply popped  my make-ahead pear bake into the oven an hour before my guests were to arrive.  20 minutes before, I simple tossed 1/2 a cup of water into the rice (made the night before and  left on the stovetop, unrefrigerated), poured myself a glass of wine and waited for the eaters to show.

It turned out some people were arriving late but no need to panic! You can leave this dish in the oven until the cows come home. It only gets better. And the rice, once warmed, will happily stay that way on the stovetop, covered. Besides, you are going to spoon piping hot broth from the main dish onto the rice so it doesn’t have to be tongue-singeing hot.

My Goddaughter, Connie from New Zealand, inspired the  recipe below whilst visiting us in Panama.
She claimed it was an easy, fail-safe dish that company just adores. And she was correct.
In her recipe, Connie used local vegetables, pears and pork chops.

I decided to change it a bit, using sausage and chicken, and to brown my meats first.
It was a good call! This was absolutely scrumptious, the sauce had some sophisticated, developed flavors,  and the whole meal was an easy self-serve! So, I got to sit with my company and enjoy the conversation.

The bonus is that this dish is even better the next day and, it’s gluten-free if you omit serving with a roll!

Feel free to change this recipe up or down to suit your personal diet but whatever you decide, you must keep the pears, wine, sage and thyme. I am including a VEGETARIAN/VEGAN option below! So veggie folk, scroll down!  

My peeps and I are meat-eaters, so here is what I did.

Baked Pears with Sausage & Chicken

  • 3 Mild Italian Sausages, cut into halves to make 6
  • 3 Hot Italian Sausages, cut into halves to make 6
  • 4 Large chicken breasts, split into halves, making 8  (Or use 6-8 chicken thighs)
  1.  Brown all the meats in 2 tablespoons of butter or olive oil into a large frying pan
  2.  Set them into a very large baking pan. I used a big lasagna pan.
  3.  Now, into the lasagna or baking dish, and arranged evenly, add:
  • 6 small new potatoes, halved
  • 1 Sweet potato, chopped into large chunks
    (If you dislike sweet potatoes, don’t worry. You will like them in this dish. I promise!)
  • 10 or 12 chunks of  peeled carrots, cut to 2″ long pieces
  • 1 Large, sweet visalia onion, cut into 8 chunks
  • 5 Bartlet pears, sliced into half-moon wedges. Ripe is great but semi-ripe will work.

4.  Into the juices from the meats in your saucepan, sautée:

  • 4 large cloves of garlic, just crushed
  • 3 or 4 cups of white wine
  • 1 cube of chicken stock (vegetarians, just use a vegetable flavor)

5.  Pour the hot wine, garlic & broth mixture over the entire meat and pears dish.
6.  Sprinkle 2 tbsp. of fresh thyme and 1 tbsp. of fresh, cut sage over the entire dish
7.  Salt and Pepper to taste

Bake 335 for 3 hours.
Serve over rice, with a soft dinner roll for dipping into the delicious broth, and a side of salad.

TIP:  When laying an array of food for self-serve, or buffet style, arrange your table so that your guests can serve from both sides of the table. (In other words, do not have your table up against a wall.) All you have to do is add a utensil on each end of the dish. This speeds up service remarkably!

VEGETARIAN/VEGAN OPTION.  Instead of chicken broth, use your favorite vegetarian flavoring.  And in place of the meat, use large chunks of dried bread. Any type of bread you like but they must dry, in the style of a traditional stuffing.  

You don’t have to purchase packages of stuffing mix, but you can.  I prefer cutting up chunks of a favorite bread and place them on a tray into a low oven until they are very firm. Also, this  is a perfect way to make good use of older bread.

Add the dried bread  chunks in after you have cut and distributed your veggies in the pan.  Now, toss  the bread in with all your vegetables and distribute evenly.

Now you are ready to  pour your wine mixture on top.  It is essential that you add the very fresh thyme and sage. You might want to use more sweet potato as well. This will be delicious. I made something similar for thanksgiving last year.

Breakfast

All Eggs are Not Created Equal

September 27, 2017

I love eggs.  I eat them poached, coddled, fried, boiled, scrambled or as an omelette. Sometimes nothing hits the spot better than a simple egg salad sandwich on squishy white bread with crunchy lettuce. (Okay not healthy, but this is one of my guilty comforts!) When I order Chinese, I always have the Egg Foo Young, basically a Chinese frittata.

Eggs are personal. Some people just can’t eat eggs. On the other hand, I once cooked for an ova-lactate vegetarian who could eat eggs all day long. Then there are my vegan friends who don’t eat any animal products at all. Others eat only the whites, but  I love the entire egg, especially the yolk. These are all personal choices and to be respected.

(Some of my vegans make the argument that they don’t eat eggs because all eggs are a potential life, a position that for me holds no water. Eggs are a byproduct of a hen. Whether there is a Rooster hanging around or not, that little lady is going to drop that egg no matter what. To my thinking, if the egg isn’t fertilized,  it’s not really a potential life, is it?).  

Before moving to Panama, I pretty much thought an egg was an egg was an egg. I couldn’t have been more wrong, but I only knew what was around me.  Before Panama, I had switched to organic eggs after hearing  the Buddhist monk, Thich That Hahn explain that “If you are going to eat an egg, eat a happy egg from a happy hen.”  But I learned that “organic”  doesn’t guarantee the hen is raised in a happy environment and these so-called organic eggs tasted and looked about the same to me with a very pale yellow yolk inside a runny liquid white.

It’s not all about taste for me.  No, I’m not an activist vegan for several reasons, but I do respect their cause and their commitment.  And, if you haven’t gone online to view how hens are treated at the big egg factories, please do. It is not pleasant. There is nothing remotely good,  appetizing or humane about factory farming.  It’s destructive and cruel. But it lines the pockets of the big companies and it does offer a less expensive product for people who need to shop economically.  The latter point I understand and I have chosen, on my tight budget, to cut corners elsewhere so that I can pay for my happy eggs. My local supermarket, Publix, now offers at least three farm-raised egg options, indicating, at least anecdotally, that the mainstream demand for fresher eggs seems to be increasing. (Links to some of these companies are posted, below.)  When I support a company selling “pasture-raised” eggs, I am supporting the local farmers who provide product for these labels. 

It wasn’t until we moved to mountains of Panama where my neighbors had hens that I had my Come-To-Jesus moment.  These eggs, even those from the supermarket, were delicious!  They were rich, rich, rich! The yolks were a deep cadmium yellow, brighter than a school bus, nearly orange and at first I was actually startled by the intensity of color.  These gorgeous yolks sat in a firm albumen that stood up on its own when you cracked it into a pan.

With fresh eggs, the white around the yolk will stand firmly after cracking. Note the color of the yolk.

All Panama eggs have brown shells.  I’ve never seen a white-shelled egg in Panama, but I think this speaks only to the breed of hen. In Mexico, eggs are white and often called  “blanquillos” meaning whites.  The only drawback to having brown eggs is that if you have little ones, it puts a damper on Easter Egg-dyeing fun … but my neighbor’s hens laid pastel colors eggs, shown in the featured picture for this post, and I was able to get some color on these.

Panama spoiled us forever. I could purchase eggs from my neighbor, Rumelia, for .15cents per. Further up the road, Grandma Gloria , who loved my cakes but who was reluctant to use her propane gas for baking, would share her pastel colored eggs in exchange for some of my oven treats. And at one point, we had a few hens of our own and Honey Bun, the prettiest, sweetest and cleanest hen ever, would come up onto my porch at 7 am, sit outside my kitchen, lay an egg and leave it for me under my table.

The flavor of an egg from a pasture-raised hen is so notably richer that my brother Nicholas, who lives lives in California where there’s a lot of conscious eating going on, exclaimed that the eggs he ate at my Panama house  were the best tasting eggs he had ever had. Ever. And he’s traveled the world.

When we moved back to the USA, my son William, who had grown up on Panama eggs, declared that he simply could not eat the supermarket eggs sold in the USA.  So I resolved to spend the big bucks!  A dozen eggs from pasture-raised hens will cost me anywhere from $4.50 to $5.99 (occasionally more). They are not quite as good as our Panama eggs, but they are noticeably better than the factory raised eggs with their pasty yellow yolks and runny whites.

Note of caution:  “Organic” does not mean cage-free. And “Cage-free” does not necessarily mean “Pasture-raised.”  “Free-range” might mean that a hen has one square foot of space.  So it’s best to get acquainted with the companies who are selling you your eggs. It’s not hard to do: A good company will have a website that answers all your questions under it’s FAQ section. Read on for links…

Here are links from two of the companies I purchase eggs from here in Florida.e Happy Eggs,  Nellies.  You will find good explanations of the differences between “free range,” “cage free,” and “pasture raised.”

 

 

 

Main Dishes

“Wicked Good” Mussels in Wine & Pernod

July 31, 2017

I grew up in New England. I know, I know…Greenwich, CT is on the edge of New York but still, it îs New England. I’m never, ever late for anything. You won’t find me on your doorstep without first calling you, and I refer to those big, long a submarine or hoagie sandwiches as a “grinder” which is very Connecticut.

I spent summer holidays eating oysters and clams raw, sans the cocktail sauce, picked fresh that morning by my dad, straight from the bay in Wellfleet, MA. The first home I ever purchased was in Norwalk, CT, famous for mussels. I also make a wicked, creamy fish chowder.

I love mussels. They are beautiful  as the subject of a painting and they are even better to eat. I only eat them steamed. But once, at the Grand Bazaar in Istanbul, I had some unbelievably tasty mussels on a stick, swathed in a creamy garlic sauce.

My favorite way to steam mussels is with white wine and a touch of Pernod. I was first introduced to steamed mussels by Tom Nye,  a chef  who cooked for a little restaurant in Greenwich called The Chowder House, where I waitressed as a teenager. It was located on Lewis Street, now long gone, it served only a handful of tables and  Tom Nye made the most delicious chowders and shellfish I have ever tasted.  Ever.

Tom taught me that when mussels are harvested on the full moon, they are extra plump and he showed me so with each full moon catch. Somewhere, tucked away in storage, I have a tiny box full of teensy pink and gray mussel pearls I gathered from my many Tom Nye mussel meals.

Tom steamed his mussels in the most delicious broth, good enough to eat with a spoon. He used only white wine, fresh rosemary, garlic and  shallots. Over the years, I’ve added the Pernod flavor and the tomatoes, substituted a bit of fennel for the rosemary, borrowing here and there from the best of  various restaurants where I have dined on mussels.

Here is how I prepared my mussels in the photo.

By the way, I ate all two pounds by myself.
Enjoy!
From me to you, with love and butter.

MUSSELS IN WHITE WINE WITH PERNOD

What you will need to have ready:

  1. 2 pounds fresh mussels, cleaned, Norwalk or Prince Edward Island mussels (or whatever your fish supplier has fresh).Toss out any that have begun to open. Ick…they’re dead.
  2. 2 cups of any dryish, white wine. Try any Chardonnay, Pinot Grigio, Sauvignon Blanc
    Do not use a sweet wine such as Zinfandel or Riesling.
  3. 3/4 Shot of Pernod, or Ricard, Anise or Ouzo.
  4. 1 Tooth of minced garlic
  5. 1/8 Tsp ground fennel seed (Optional). Grind in a coffee grinder or a mortar & pestle.
  6. 2 Stalks green onion, chopped into small rounds.
  7. 1/2 Cup of grape tomatoes, whole. Or 1/2 cup chunked fresh tomato
  8. 2 Tablespoons of melted butter, in a separate dish, for dipping.
  9. A wedge of lemon

Now do this:
Set your cleaned mussels aside 2 pounds

In a large soup pot, with the flame on medium, sauté together:

  • 2 Tbsp butter
  • Pinch of salt
  • 1 Tooth minced garlic
  • 1/8 Tsp ground fennel seed (again, optional)
  • 1 or 2 stems of green onion, chopped

After you have sautéed these in ingredients for a few minutes, add:

  • 2 Cups of any dry white wine of your choice.
  • 3/4 Ounce of Pernod, Ricard, Ouzo, or any Anise flavored liquor you have handy.
  • When the wine has been brought to a simmer, dump all the mussels in and cover the pot tightly.
  • Just before covering the pot, add the tomatoes and the sliced green onion.
    If you don’t have grape tomatoes, don’t worry. Just cut up a medium tomato into small bites.
  • Allow the pot to steam for three – five minutes, checking after three or four.
    Your mussels should have gently opened.
    As soon you see nearly all are open, turn off the flame! You do not want to overcook them.
  • Pour out the entire contents into two large bowls  and place the lemon wedge (missing from my picture) and the melted butter within reach.

    IMPORTANT NOTE: If a now-cooked mussel refuses to open, toss it.
    You want to eat only the mussels that are open.
  • Serve with your favorite dipping bread so you can soak up the broth.

ALTERNATE RECIPE

Use ONLY Wine, a Tablespoon of fresh rosemary, shallots, a pinch of salt, a little butter.