Jenmenke

Road Warrior

Archives for March 2010

One of my Favorite Things

My Mukka Express!

Every single day — well almost every single day — I drive the kids to school, then come home and make myself a Latte. Oh, I know. I should work out first. I should march straight outside for a run or walk. Or head up to do yoga before I have my coffee.

But I don’t.

And I won’t.

And therefore, there are many days I never actually do go out for a run or a walk.

And I never head upstairs to do yoga. I don’t even know what made me write that.

It’s not because I don’t like yoga. I do. I just can’t do it at home. I’ve tried. There is no “relaxing into the breath” with two dogs whining outside the door, the phone ringing far away, knowing a client is going to read about me doing yoga instead of doing their logo on Twitter an hour later.

Ok, I suppose I could refrain from blabbing about it on Twitter.

No, actually I couldn’t. I blab about everything. Not necessarily on Twitter, because I really don’t like Twitter all that much…

Where was I…? My latte.

I. Love. My. Mukka. It has become a horoscope of sorts. Because every day the milk froth is a little bit different. And trust me: I’ve tried running experiments. It’s not the milk. And what else could it be? Some days the froth is sort of lame. And other days all fluffy and puffy. Fluffy and puffy is good.

But when I get a huge froth and my cupeth *almost* runneth over?

Well, then I know it’ll be a good day.

It takes just minutes. I add the water to the line on the inside:

Add finely ground coffee:

Screw the top on and add the milk to the line inside the top part:

Wait about 2 minutes till the steam thing pops and starts bringing the espresso into the milk

Then it gets quiet for another minute or two until all the rest of the water and steam starts making noise again and finishes frothing the milk

Sometimes there is so much froth is comes up to the top rim. Sadly, not today.

Mmmmm….

As you can see above. My cup does not runneth over today. It is a lame froth day. But it doesn’t matter. It still tastes the same. So was my day bad? Actually, it sort of was…

Anyway, another great thing is the Mukka dollars it saves me. [get it?] If you spend $3 or more on coffee three times a week or more, well, You Do the Math.

(I think I’ll end every post with “you do the math” from now on. It has a certain punch to it, no?)

Meatless Monday Twelve!

Indian? Again?

Yes. Indian again. Stop your complaining. (And try not to be too put off by that disgusting picture. Honestly, I tried to make it look good, but I lack the skill necessary to do so.)

I’ve waited several weeks to make Indian again so as not too dilute the yearning. We love it so much! Always fun to discover something ‘new.’ And isn’t it funny how once you are made aware of something, like a new word for example, that you start to see it or hear it everywhere? So it goes with Indian food. It seems every magazine I pick up is featuring Indian recipes. It’s fun to compare them all, since I am new to it.

Ironically (or not so ironically?), my parents were here for Meatless Monday Twelve, just as they were for Meatless Monday Ten and Meatless Monday Five. They were excited to try Indian and they loved it too.

I was most excited to make Naan Bread again. This time I tried a recipe from the cookbook Dave gave me that I like so much. Fail. It was not good at all. Really. Horrible. I am going to blame myself for the flop, rather than the cookbook. I probably did something stupid. I still don’t know what it might have been, but since every other recipe out of it has been great, that’s my story and I’m sticking to it.

I also made the Red Lentil Dal with Spinach that I had made before (except without the chickpeas), because I had a lot of spinach I wanted to use up.

The new recipes this week were 1) Cardamom & Cumin Infused Rice and 2) Curried Chickpeas. Both were delicious. The chick pea dish was really interesting. I have no prior experience to compare it to, but I’ve eaten it two more times since (as leftovers for lunch!) and each time I mull over the flavors. I like it. But it is very different.

Here is one observation about any recipe I’ve come across for Indian style curries: they don’t contain curry powder like I expected.

I suppose that’s a no-brainer for most. Curry powder is made from a mix of other spices like cumin, turmeric, coriander, etc. When you are adding all those spices separately, you are — in effect — making your own curry powder. But it does not taste the same at all. I wonder what it is in the manufactured curry powder that gives it that flavor… Anyone?

Anyway, I post all these pictures with trepidation. I mean… they are seriously gross looking. But I stand by my earlier observation that these dishes are beginning to appeal to me as I get to know them better. For example, when I look at the curry photo at the top it no longer looks like a side dish to me anymore. I can visualize it as something more substantial.

So, there really is a shift happening. And isn’t that what the whole Meatless Monday Movement is about?

(In case you have missed my veiled attempts to make you feel guilty that you are still consuming meat at every meal every day, this is the sentence where I confirm your suspicions: I am better than you.)

Just so we’re clear.

The Recipes:

I got these recipes from Rouxbe Online Cooking School. Anyone been there yet and watched the videos? Many of them are free. I loved them so much I became a member. I haven’t had a lot of time to dig deeper than my first, initial trial account, but they sent out an email called “Throw an Indian Dinner Party!” So I clicked the link and found all these great recipes. I encourage you to go there and snoop around. Many of the best cooking schools use their videos for instruction. Very well done.

Curried Chickpeas
  • 2 large onions chopped
  • 5 T Ghee (clarified butter) it’s a lot, and next time I’d cut back
  • 1/2 t Kosher salt
  • 3 cloves garlic, minced
  • 1 1/2 inch piece ginger, grated
  • 2 small hot chilies
  • 3 tomatoes, chopped (about 3 cups)
  • 2 – 19oz cans chickpeas
  • 2 t coriander seeds
  • 1 t cumin seeds
  • 1/4 t cayenne
  • 1/2 t turmeric
  • 1/4 t chili powder
  • 1 t Kosher salt
  • 1/3 cup water
  • juice from 1/2 lemon
  • 1/4 cup fresh cilantro, chopped
  • 3/4 cup plain yogurt

Heat large dutch oven type pan over medium low heat and melt ghee. Add the onions and the salt. Cook, stirring occasionally for about 30 minutes, until onions are golden.

Using a mortar and pestle, grind the coriander to a powder, followed by the cumin. Once the onions are deep golden, add the garlic, ginger and chilies. Stir and cook about a minute.

Turn heat to medium and add tomatoes and salt and cook until tomatoes are softened, about 10 minutes. Then add chickpeas and water. Bring to a boil, then partially cover and turn to low. Simmer about 20 minutes, stirring occasionally. You want the liquid to thicken, but it should still be somewhat saucy.

When chickpeas are consistency you like, squeeze the lemon juice over the top and let cook a minute or two. Turn off the heat and stir in the yogurt. Right before serving, top with the cilantro.

Cardamom & Cumin Infused Rice
  • 1 cup basmati rice
  • 1 t Kosher salt
  • 1 tsp cumin seeds
  • 2 t whole cardamom pods
  • 1 1/2 to 2 cups water (use 1 1/2 if you soaked rice 20 minutes or more. 2 cups if you didn’t)

Rinse the rice vigorously in a fine mesh strainer until water is clear. Soak the rice in about twice the amount of water for about 20 minutes. Then drain.

Place rice, salt, spices and water into a medium pot. Bring to a boil over medium high heat, stirring occasionally. Once boiling, turn heat to lowest setting and cover with a tight fitting lid. Cook 15-20 minutes.

Remove from heat and let sit covered 10-15 minutes more. Fluff with a fork before serving.

How Not to Plant Shallots

Ignore that picture, as there is nothing wrong with it.

What I should have done is take a picture of the date next to the cute little rows off pointy-headed bulbs. Because that would be more appropriate with the title of this post.

You see, I am approximately 4.5 months late planting my shallots. I know that I have mentioned my ‘to-do list’ strategy, right? The one where I keep a running list of what I need to do in the next day or two? I’ll go a step further. This is the actual list:

Followed by excerpts from the next two months of lists:

…where you will note that an empty circle is an unfinished task. As we progress from October to December — when the ground is frozen solid — I finally gave up and scratched “Plant Shallots” out and off the list forever. Until I rediscovered the bag of bulbs in the garage yesterday…

Funny, though, as I look back on these lists, the other things I have forgotten to do… A client’s thing… My Mom’s photo mug… Another client thing… And that damn Greenhouse Motor. Which you will be happy to know that I finally figured out how to detach, pack up and send off for repair. I finally crossed it off my list.

Yesterday.

On 3/17/2010.

A full five months and ten days after it was first written down on 10/7/2009 (see above).

So anyway, the shallots. The truth is, I simply didn’t get them in the ground before it froze last fall. Then I rationalized that, since the directions that came on the package said, “Plant shallots in the ground immediately upon delivery in all but the coldest northern regions.”

That’s not that far of a stretch, is it? We’re pretty damn cold and pretty far north. Still, I think given that we plant garlic in the fall, the shallots should have gone into the ground with them.

So I planted them yesterday. Which is not the correct way, but I’m crossing my fingers that 1) the bulbs are still viable, and 2) the bulbs will grow. We shall wait and we shall see. They will be in for plenty of wild weather, but they would have gotten that if they went in the ground last fall, too.

Now: do you think I should gamble and plant these, since I decided not to cook them and serve them to Dave?

I think I should. Please chime in.

Meatless Monday Eleven!

Make that Meatless THURSDAY, instead.

Yes, it’s been a harrowing week. I’m sick (again) and life is spinning out of control. It doesn’t help that I’m not taking it seriously.

Seriously.

Because all I really want to do is get up from my computer and go read a book.

Or go work outside.

Or go for a walk.

Or eat.

And eat.

It doesn’t bode well for clients, the blog or for soccer. I know. That soccer thing came out of left field, but the truth is — though I try to hide from it — I run the the soccer program in our small town. It is a mind numbing amount of work. I try not to complain, but complain constantly to anyone who will listen. And I seriously try not to talk about it, but the reality is, it’s my one valid excuse for everything. So, I tend to talk about it incessantly, too. Who can resist making excuses?

Not me.

Anyway, soccer is in full-out spastic mode and I do little else but fire out emails, talk to coaches, update the website and answer questions. All the live long day.

Enough of that. I’m just making excuses.

Here are the rest of them:

Monday was bookclub. Tuesday Dave was out of town, and you know how I feel about him missing our delightful Meatless Monday! Wednesday was St. Patrick’s Day and we had our traditional Corned Beef and Cabbage meal. So Meatless Thursday it had to be!

And I made it up!

I did get one idea from a cookbook I bought at Miraval Spa from a vacation long, long ago…

Before the austerity program…

Anyway, it was delicious. I’ll get right to it.

Butternut Squash Barley Risotto with Morels and Asparagus

The idea I got from the cookbook was to toast some of the barley before cooking it. To be honest, I don’t know if it made any difference. Perhaps it enhanced the flavor, but I really couldn’t tell you.

The other thing I should mention is that I do love risotto, but I often find it to be too rich. In fact, when I make it at home, I never use homemade chicken stock because I find it to be too strong. I like to use canned or boxed broth, mixed half and half with water. But since I couldn’t use chicken stock on meatless monday(!), and since I recently decided I am not a big fan of my veggie bouillon cubes, I came up with a different flavoring idea.

I sautéed the onions to just the carmelization stage

Added three cloves of garlic. (This, by the way, is still my garden garlic harvest last August. Still looks and tastes pretty good even though it is just starting to sprout)

Then added water, deglazing the pan.

I added a bit of salt, dried thyme, and then some dried morels to the liquid and used that to cook the risotto.

It worked great! Lightly flavored, but not overpowering. Well, truth be told, once you add all that butternut squash, who’s to know what the stupid broth tasted like?!

Toward the end I added pre-cooked butternut squash which I had in the freezer from another meal.

And finally, I added steamed asparagus that had been shocked in ice water at the last minute.

I was stunned to find no shredded parmesan cheese in my fridge, so I used Dubliner White Cheddar instead, which tasted delicious…

I forgot to add the pine nuts I was thinking about. They would have been good. I’ll add them to my leftovers, which I plan to have for lunch today.

The verdict? Sweet, but really good. There is no avoiding the sweet when using butternut squash. I would definitely make it again.

Butternut Squash Barley Risotto with Morels and Asparagus
  • 1 cup pearled barley
  • 4+ cups water (just use a bit more hot water if you run out of broth and need more liquid to finish cooking the barley
  • olive oil
  • 1 medium onion diced
  • 3 cloves garlic crushed
  • 10 dried morel (or other variety) mushrooms
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1/2 cup dry white wine
  • 2 cups cooked butternut squash
  • 1 small bundle asparagus spears, cut into 2″ long pieces
  • 1 bay leaf
  • shredded parmesan (or other) cheese for garnish
  • salt and pepper to taste

Heat a large saute pan on low, film with olive oil, add onions and slowly saute, stirring often, until lightly and uniformly browned, about 15 minutes. Add three cloves of crushed garlic and stir 30 seconds or so, until fragrant. Don’t let garlic burn. Add 4 cups of water, and stir, scraping bottom of pan to get all the caramelization into the liquid. Add dried mushrooms, 1 tsp salt and thyme. Keep over very low heat.

Add 3/4 cup of barley to heavy bottomed dutch-oven type pan. Heat on medium to medium high and stir often until barley is slightly toasted, about 5 minutes. Add remaining 1/4 cup of barley and about 1 tablespoon of olive oil, stirring to coat. Add 1/2 cup of white wine (if using) and stir until liquid is mostly absorbed.

Begin adding heated broth mixture 1/2 cup at a time, stirring often. Adding more as liquid is absorbed and gets thicker. Don’t worry about the mushrooms and onions, just add them along with the broth. Stir and add liquid, stir and add liquid. When you have only about 1 cup of broth left, add the butternut squash to the mixture in heaping spoonfuls, continuing to stir. Add the rest of the broth, taste and adjust seasoning. The whole process will take about 30 minutes.

During the cooking time, steam or boil the asparagus and shock in cold water. You want the asparagus to retain a slight crunch and be bright green. Stir the asparagus into the finished risotto until warmed thru. Serve with a drizzle of olive oil, topped with grated cheese and crusty bread on the side.

How Not to Prune an Apple Tree

See those forks? That’s how NOT to prune your apple tree.

All these tweets and blogs saying stuff like “10 best ways to…”, “How to make the perfect….”, etc. etc. Well, if you’ve come here for clear instructions on how to do anything perfectly, I can tell you now: you are in the wrong place.

I am an expert at nothing. And while I may write about things and post pictures, I am in no way suggesting you do the same, lest you poison your family (see cutting boards), start a wild fire (see burning asparagus tops) or today, potentially kill your apple trees. (As I am sure I will hear from a botanist that I have completely botched the job…)

In my never-ending quest to improve upon my ugly apples, but also in my never-quite-making-it quest to prune my apple trees in a timely fashion, I have approached things in differing manners over the years.

Last year, I attempted to prune the blossoms. You see, I missed the window of pruning the branches. And, because there were thousands of branches per tree, I had literally thousands upon thousands of blossoms. I knew the apples would be pitiful if I let them all fruit, so I dragged the ladder out and tediously pinched off appoximately 50% of the blossoms in the hope the remaining blossoms would develop bigger and better quality apples.

Aside from being the biggest pain in the ass imaginable, who knows if it worked or not. My apples were ugly, but fine. They were not as large as they had been in previous years, but I am no apple expert, so, like I said: who knows.

I mean, I don’t even remember which kind of apple trees I planted! I remember the first one was a Honeycrisp. I’m guessing one is a Macintosh. The other three? No clue. I even called in a good friend and apple expert, who grew up on an apple orchard for his advise. He told me he could tell me. He tasted each one… paused… and said “hmmmm. could be….” and went on to list every variety grown in Minnesota. He did have some applicable advise though. Which was: “You need to prune.”

Duh.

Frankly, living in Minnesota, that is easier said than done. Opinions differ widely as to when the right time to prune actually is. Most agree that for us, it is in early Spring. Which actually means: late Winter. Which usually results in: never.

Who wants to troop out in 3 feet snow and gale-force winds to prune apple trees in February? Seriously. Who does this?

Not me.

I pruned them yesterday. And, I probably killed them.

I hope I am kidding. But we’ll see. And you’ll get to be my witnesses.

Actually, I did it this late because the StarTribune ran an article about a week ago that said, “Now is the time to prune those apple trees!” Full of happy exclamation points and optimism. So if my trees die, I’ll know where to point my law suit.

And if YOU decide to go out and prune your own trees based on the fact that I just did mine, let me know and I’ll get you the StarTribunes contact information for your files.

I forgot to take a picture of the full Honeycrisp canopy, but it was dense. It was the tree I pruned the most heavily. It is also my favorite apple. I’m crossing my fingers, is all I got to say.

Here are the before and afters:

This is the Honeycrisp. You can’t tell, but I sawed off a 4″ branch that grew to the middle and created a second smaller fork in the tree. All branches that crossed or grew toward a major branch were trimmed. All branches growing straight up were trimmed.

This is the Macintosh (I think). Note how dense the first picture is. I opted not to saw off the smaller side of the fork. The pruning books say to never take off more than one quarter of the tree. I’ll see how it does this year and if the pruning I did is deemed a success, I will toy with the idea of removing the fork next year. I decided the Honeycrisp fork will have to stay, as it comprises at least half of the tree.

This is one of the mystery apples. It is also the only healthy tree I have not to exhibit a major fork. It does, however, exhibit the effect of the prevailing wind.

So there you have it. How not to prune your apple trees. I hope it has been informative.

Next up: How not to plant Shallots. (aren’t you excited?!)

Tis the Season

…For Poop

Sorry for that sick photo, but you either a) get it, or b) don’t. If you don’t, then you obviously do not own a dog in a northern state that receives any appreciable snowfall.

I do.

And I am making my annual rounds on poop duty. It is a thankless job. If you miss the precious window of time where the poop is exposed from under the snow, yet still mostly frozen, all is lost. You will find yourself smearing and fighting waterlogged masses that you would far prefer not to ever have to even look at, much less try and pick up and dispose of.

So that’s what I did yesterday. That and pretty much take all my clothes off and run around in the Mid March Minnesota HEATWAVE! It was sunny, after five straight days of rain and dense fog, only to have the clouds vanish, the sun appear and the mercury soar to SIXTY! In the cities, I heard it got to 64 which was warmer than PHOENIX! Crazy talk.

I worked outside all day and felt my winter fat melt away.

I wish.

The fat. I wish the fat had melted away in one day. Wouldn’t that be awesome? I can’t be the only one who thinks things like that.

I cleaned the chicken coop out and let them outside for the first time since last December

I used the manure-laden shavings to fertilize the raspberries

And to feed the small rodent-chasing dog, known as Poopy. For not only does she like to poop in my house, but she clearly likes to eat it as well!

I spread the rest in the garden which is starting to emerge from under the snow and found these amazing living things!

Thyme and strawberry plants? Do strawberry plants typically look like this after a winter of subzero days and nights? I wouldn’t know because I just planted them last year…

And I found this mess staring at me. I know what I have to do soon and I don’t want to do it…. one of my most hated jobs of spring is cutting the old asparagus plants. In fact, it reminds me that this blog is a year old, because it was one of the first things I ever wrote about!

I raked driveway rock off the grass and nearly died from exhaustion. No photos.

I went in to the greenhouse, found the fat cat lolling in the sun (it was about 80 degrees in there)

Then noticed that my previously mentioned crispy rosemary plants had some glimmers of life (see the brighter green in the second pic)

So happy! Plus, the healthy ones are starting to bloom!

Note cat hair above and to the left of bloom and what looks like a human jennie hair directly behind bloom.

Never mind.

I’m sure we’ll get walloped with more snow and sub-zero temps, but this one day was pure heaven.

My Favorite Ragout

Actually it is my only ragout.

I don’t even really know what a ragout is. In fact, up until opening the cookbook just now for the general recipe, I was thinking it was called Ragu! Wait. Is that the same thing? Just a different spelling?

Wikipedia to the rescue:

The term ragout (French ragoût) refers to a main-dish stew. (The etymologically related Italian ragù is a sauce such as Bolognese used typically to dress pasta.)

Your (and my) lesson for the day.

So they are basically the same. Good. I was right. I love being right.

Anyway, this recipe is from a cookbook I’ve had for years: Jacques Pépin’s Kitchen: Cooking with Claudine. It’s taken from their PBS cooking series, which I used to see every now and then. I got it as a thank you gift for donating to public television. I love his recipes. But like most cookbooks I own, I don’t use it much. This one recipe being the exception. I don’t follow it to the letter, because it calls for lardons. No wait: salt pork. It calls for salt pork, which of course I absolutely never have, even if I did know what it was. Salt pork, I suspect, is one of those ingredients that, if bought locally in a standard grocery store in Minnesota, would pretty much stink when compared to the salt pork that Jacques uses. So, with my rationalization, substitutions are a must. Plus, it skims about 30 minutes off the recipe.

What, you don’t believe me? This is the intro to the recipe in the book:

Salt pork is sometimes called cured pork or sweet ‘pickle’ in this country. In France, this type of meat is called lard — hence the name lardons for the small pieces of it we add to stews and other dishes. (What we call lard in the US is called saindoux in France.) French lard is similar to what the Italians call pancetta, and both of these versions of unsmoked bacon are usually leaner than the salt pork we find in markets here.

Look for a salt pork slab with as much meat on it as possible, then cut it into 1/2″ pieces, blanch the lardons to remove most of the salt, and sauté them to enhance their flavor.

Told you.

My method is much faster: I simply use bacon fat to brown the chicken for the bacon flavor and sprinkle crumbled bacon pieces (that I keep in the freezer for quick use) over the dish in the last few minutes of cooking.

I’m not saying it’s better, mind you. But at least it doesn’t require a trip to the grocery store…

Sometimes I’ll throw spinach or kale into the mix, sometime sweet potatoes. If I don’t have white wine, I’ll use red. Scallions get replaced with regular onions or frozen chives if I find mine in the crisper to be slimy and gross…

The point is, just make it work. Don’t get all freaked out because you don’t have what the recipe calls for.

Chicken Ragout ‘Jennie’ (originally titled ‘Jeannette’)
  • 1 T bacon fat
  • 4-6 chicken thighs, skin removed. Either boneless or bone-in
  • 1 bunch scallions (about 6) cut into 1/2″ dice
  • 1 medium onion chopped
  • 2 t flour
  • 1-1/4 c water
  • 1/2 c dry white (or red) wine
  • 2 cloves garlic, pressed
  • 1 t dried thyme leaves
  • 2 bay leaves
  • 1/2 t salt
  • 1 lb small potatoes, left unpeeled but cleaned
  • 1/4 t Cholula or other hot sauce
  • 2 T bacon crumbles
  • optional chopped parsley for garnish (which I also never have)

Heat the bacon fat in a large sauce pan or sauté pan. When it’s hot, add the thighs and sauté them over medium heat for 6-8 minutes, turning once. When chicken is well browned transfer to a plate, reserving the contents of the pan.

To the pan, add the scallions and onion, mix well and cook for 5 minutes over medium heat, stirring occasionally.* Add the flour, mix well and continue browning the mixture for about a minute.

Add 1 1/4 cups water and the wine, stirring well and scraping all the cooked-on brown bits off the bottom of the pan. Stir in the garlic, thyme, bay leaves and salt. Bring to a boil, stirring occasionally. Add the potatoes and browned chicken thighs, nestling everything into the liquid. Return to a boil, then simmer covered over low heat for 30 minutes.

Remove the bay leaves, add the hot sauce and bacon crumbles. Sprinkle with parsley and serve with good bread.

*This addition to the pan will spatter considerably. I say, who cares? The kitchen is a mess after cooking dinner anyway. Dave says, “Use the splatter screen!”

“…But I don’t have a splatter screen.”

“What happened to mine from College?”

“Who cares!”

Guess what I got in my stocking for Christmas this year?

I hate it.