AUTHOR: Julia TITLE: Recycling the 4th DATE: 7/13/2009 04:31:00 AM ----- BODY:

When organizing a party, the general rule of thumb is that 60% of the guests will accept the invitation. Somewhere in planning a 4th of July pot-luck in the garden, I messed up the numbers, as I ended up with 15 guests.

Granted, I was thrilled that so many wonderful people could join me, I just don't have the accouterments for that many guests, and had to resort to disposable plates, cups and flatware. During a last-minute run to Target, I was thrilled to discover biodegradable plates made from recycled paper. I didn't feel as guilty about creating all that trash knowing that some of it would end up in the compost bin.

I billed the dinner as "pot-luck." But as I evaluated the guest list -- considering who would bring food vs. beverages vs. nothing at all, I decided it was best if I just cooked enough to cover all the bases. As my friend Paul teased, I could have feed all the guests just on the hors d'ouevres, never mind the assortment of salads, as well as burgers and fixin's.

Needless to say, I had leftovers. From the burger bar, I had leftover patties, tomatoes and onions. From the crudite, I had celery and carrots. Do you see where I'm going with this? With a sprig of basil from the garden and a grating of fresh parmesan, the leftovers hardly felt recycled.

Here's my original recipe with modifications for cooking with leftovers.

Pasta Bolognese
¼ cup olive oil
1 ½ cups diced yellow onions (or red onions)
½ cup diced carrot
½ cup diced celery
2 tsp. salt
1 tsp. black pepper
2 lb. ground beef (or leftover grilled hamburger patties)
2 cups tomato sauce/puree (I pureed raw tomatoes which were quite watery, negating the need for extra broth)
1 ¾ cups beef stock (no need if using fresh tomatoes that are watery)
1 cup dry white wine (surprise, surprise, I had left over of this too)

1. Heat olive oil over medium heat in a large sauce pan. Add onions, stirring occasionally, until wilted and lightly browned. Add carrots, celery, salt and pepper and continue to cook for 5 minutes

2. Season meat with salt and pepper. Add to pan, breaking up meat with back of a spoon. Continue cooking until meat is cooked through, about 5 minutes.

3. Add tomato sauce, wine and stock. Simmer for a very long time.

4. Adjust seasoning with salt and pepper. Serve with pasta, or use for your favorite lasagna recipe

Labels: composting, recipes, recycling

----- COMMENT: AUTHOR:

Lydia (The Perfect Pantry) DATE:7/13/2009 08:06:00 AM Great way to use up leftover hamburgers. I often grill the leftovers and crumble them into a ziploc bag. The bag goes in the freezer, and when it's time to make a soup or stew, or a filling for quesadillas, I just pull out my baggie and I'm ready to go. (And, by the way, I can't ever imagine a guest in your home going hungry!) ----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:7/13/2009 08:53:00 AM I love culinary recycling tips - great work! (And, I'm still working through variations of the beef tenderloin from the 4th of July!) ----- COMMENT: AUTHOR:

noble pig DATE:7/13/2009 11:14:00 AM That was a great idea. I'm not sure my head would have gone there! I will remember it now. ----- COMMENT: AUTHOR:

Karine DATE:7/14/2009 12:18:00 AM Pasta are always good to clean up the fridge.. Your recipe lloks yummy! ----- COMMENT: AUTHOR:

Kristen DATE:7/14/2009 05:22:00 PM I always struggle with what to do with leftover food. Great ideas here! ----- COMMENT: AUTHOR:

Julia DATE:7/15/2009 07:33:00 AM Lydia -- that's a great idea too! Though, this is the first time I've had leftover burgers... :)

T.W. How many different ways have you cooked it?

noble pig -- I'm sure you would have come up with something delicious, too.

Karine -- so true. It's like the sponge for leftovers.

Kristen - definitely requires a little flexibility. ----- -------- AUTHOR: Julia TITLE: Bermuda Onions (Recipe: Alsatian Tart) DATE: 6/10/2009 08:21:00 AM ----- BODY:

I used to work for a company that had over a dozen lunch-time cafes that featured sandwiches and salads. As one of the more experienced chefs within the company, I was called upon to help with new store openings and trainings. My boss assigned me to work with the deli staff and train them on the recipes. He didn’t think he needed to train me.

The signature tuna salad recipe called for Bermuda onions. Not seeing any sweet, young onions in the storage room, I grabbed a few Spanish onions and started peeling and chopping.

“Didn’t you read the recipe?” My boss asks.

“Yes, of course, " I said somewhat defensively. "It called for Bermuda onions, but there were none, so I used the yellow onions.”

“Bermuda Onions are red onions.”

What??? I had never heard that before. I had learned in cooking school that Bermuda onions were sweet onions, related to the Vidalia or Walla Walla.

Instead of researching on-line or in a food dictionary, I took a poll around the office. Everyone agreed that Bermuda onions were red onions. Still not convinced – I have a sharp memory for things like this, and I knew I couldn’t be wrong – I researched Bermuda onions.

Turns out we were all wrong (though I was less wrong). Bermuda onions fall into the category of sweet onion, whereas, the red and yellow onions are storage onions. Bermuda onions can be white or red, but are young, without the papery skin and often with the green tops still attached.

Bermuda Onion....

Red, Storage Onion....

For more about information about onions, click here. Pictures come from Cook's Thesaurus.

Alsatian Tart
Most sweet onions can be enjoyed raw in sandwiches or salads. But they also caramelize nicely making them great for classic recipes like French Onion Soup or an Alsatian Tart. I use a variation on a pizza dough, but pre-baked puff pastry or pie dough also works well.

Crust
¾ cup warm water
1 pkg (or 2 tsp.) yeast
2 ¼ cup flour
½ tsp. salt
½ tsp. sugar
¼ cup melted butter

Topping
3 smoked bacon slices, diced
3 tablespoons unsalted butter
3 Bermuda onions, halved lengthwise and very thinly sliced crosswise
1 1/4 teaspoons salt
1 teaspoon black pepper
1 1/2 teaspoon fresh thyme
1 cup grated gruyere cheese

Make the crust:
1. Dissolve yeast in water.
2. Mix salt, sugar and flour together.
3. Make a well in the flour. Pour in yeasty water and melted butter
4. Incorporate liquid into flour to make dough. Knead until smooth and elastic.
5. Cover dough and let rise in a warm place for 2-3 hours.
6. Punch dough down, and form into 6 balls. Roll each ball into round disks, about ¼ inch thick.
7. Bake in a preheated 450 oven for 12 minutes

Make the Topping:
1. Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer bacon with a slotted spatula to paper towels to drain and pour off bacon fat.

2. Add butter to skillet and cook onions with 3/4 teaspoon salt and 1/2 teaspoon pepper over moderate heat, stirring, until just wilted, about 2 minutes. Cover surface of onions with a round of parchment or wax paper (or cover skillet with a tight-fitting lid) and continue to cook, lifting parchment to stir frequently, until onions are very soft and pale golden, about 20 minutes. Stir in bacon and thyme, then remove from heat.

Assemble:
Top the crust with onions, bacon and gruyere cheese. Bake until cheese melts, about 5 minutes. If your onions come with green, scallion-like tops, use these to garnish.

Labels: kitchen tales, onions, recipes

----- COMMENT: AUTHOR:

El DATE:6/10/2009 02:18:00 PM Sounds delicious. I'll give it a try. Thanks for the recipe. BTW- I added you to my blog list. ----- COMMENT: AUTHOR:

Lydia (The Perfect Pantry) DATE:6/10/2009 03:33:00 PM Who knew? Thanks for clarifying the Bermuda onion issue -- I, too, would have sworn they were white and not red. ----- COMMENT: AUTHOR:

Heather DATE:6/10/2009 08:41:00 PM ummm, WOW. that sounds delicious! and i never knew so much about onions! ----- COMMENT: AUTHOR:

Mister B DATE:6/10/2009 09:22:00 PM Sounds Good! ----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:6/10/2009 10:22:00 PM I am now much better informed on onions. The tart sounds wonderful - there is nothing like the melt-in-your mouth flavor of (Bermuda) onions! ----- COMMENT: AUTHOR:

Sara DATE:6/10/2009 10:40:00 PM The tart sounds great! I am going to keep an eye out for those onions. ----- COMMENT: AUTHOR:

Julia DATE:6/11/2009 06:53:00 AM Hi El - Thanks for visiting! And thanks for adding me to your blog roll.

Lydia - I'm glad you're in my camp.

Heather - Tis the season for the fresh (spring) onions...

Mister B - Thanks for stopping by. Hope you'll visit again soon.

T.W. - I sometimes forget how delicious simple roasted onions can be....

Sara -- thanks! ----- COMMENT: AUTHOR:

Anonymous DATE:6/11/2009 10:41:00 AM Very informative post. But what does "green, scallion-like types" mean? ----- COMMENT: AUTHOR:

Hopie DATE:6/11/2009 04:28:00 PM Mmm, this tart looks amazing. I'm a fan of caramelized onion and goat cheese together, but gruyere sounds good and the addition of bacon is just brilliant ;-) ----- COMMENT: AUTHOR:

Julia DATE:6/11/2009 07:15:00 PM Anon. - Thanks for catching my typo. I corrected it to read, "scallion-like tops."

Hopie -- goat cheese and onions sound like a great combo, too! ----- COMMENT: AUTHOR:

Lori Lynn DATE:6/13/2009 03:35:00 PM Good lesson, I did not know that either.
LL ----- COMMENT: AUTHOR:

Jude DATE:6/15/2009 11:03:00 PM I've never heard of bermuda onions before so this was really interesting. Great info and story :) ----- COMMENT: AUTHOR:

Anonymous DATE:6/19/2009 11:46:00 AM Thank you for this recipe. It came out great last night. I made the dough after work and set it to rise while I went to my class. When I came home I did the rest of the recipe. I used Evenstar Farms Thai basil seasoning salt insted of the salt and pepper. It is delicious. The only sad part is that the gruyere cheese was $10 a pound! ----- -------- AUTHOR: Julia TITLE: Mint, Part Deux DATE: 5/10/2009 03:13:00 AM ----- BODY:

After the mojitos, which I accidentally made too strong, I needed dinner. With plenty more mint in the garden (and bacon in the fridge) I prepared another favorite, simple recipe...

Trout with Mint and Bacon
3 slices bacon, diced
4 rainbow trout fillets
1/4 cup flour
1 tablespoon canola oil (opt.)
1/4 cup mint, chiffonade
lemon
salt and pepper to taste.

1. In a large skillet, cook the bacon over medium heat until the fat renders and the bacon begins to crisp. Remove the bacon from the pan to drain on a paper towel, but save the fat.

2. Season the fish with salt and pepper. Dust with flour and spank off any excess.

3. Reheat the pan with the bacon fat over medium high flame. If you don't have enough fat you can add a little canola oil. Add the trout fillets, flesh side down, and cook for 5 minutes on the first side, until the flesh is lightly golden. Flip over and cook for 3 minutes on the skin side.

4. Place the fish on a serving platter. Sprinkle bacon and mint on top. Squeeze lemon over the whole thing.

Labels: fish, mint, recipes

----- COMMENT: AUTHOR:

Lydia (The Perfect Pantry) DATE:5/10/2009 09:53:00 AM I'm about to harvest my first mint from the garden today. I actually love the taste of the mint before the stems get woody later in the season. I don't know if there's such a thing as "young mint", but it's my favorite. ----- COMMENT: AUTHOR:

noble pig DATE:5/10/2009 10:23:00 AM Okay I've never done mint and bacon, that sounds absolutely delicious....wow! I love it. ----- COMMENT: AUTHOR:

Dewi DATE:5/10/2009 11:33:00 AM I honestly like mint in everything. I put fresh mint, honey and lemon in my tea too (everyday). Recipe sounds great. I like the addition of bacon in there. ----- COMMENT: AUTHOR:

Katie DATE:5/10/2009 12:20:00 PM This sounds like another great fish recipe! I would have never thought of that combination, but I'll have to try it out. ----- COMMENT: AUTHOR:

Heather DATE:5/10/2009 06:06:00 PM ohhh, yum. i love the mint and bacon combo. ----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:5/11/2009 12:18:00 AM The mint and the savory taste of bacon sounds great. I should just start a pot of mint outside. ----- COMMENT: AUTHOR:

grace DATE:5/11/2009 06:18:00 AM minty fish, eh? maybe that's the secret to getting me to enjoy fish. if not that, perhaps the bacon will help. couldn't hurt, right? after all, it's bacon. :) ----- COMMENT: AUTHOR:

Julia DATE:5/11/2009 07:24:00 AM Lydia -- I bet there is such a thing!

noble pig -- it's a great combo for salsa's too.

Katie -- If you liked the tilapia, then I think you'll definitely like this one! So so simple.

Heather -- it's unexpected, but so good.

T.W. -- a pot sounds great... easier to contain.

Grace -- Bacon makes everything taste better. But if you're squeamish about fish, best to start with super-duper fresh fish. Actually, I think this recipe, might be a good place. The trout is mild and the mint and bacon have such a wonderful flavor. ----- COMMENT: AUTHOR:

Anonymous DATE:5/11/2009 05:54:00 PM Julia, you made everything sound so good, and easy. I bought halibut for tonight. I have a bourbon/soy marinade which I have put on top. I plan to bake at high temp. (450ish.)
Judith_deecee ----- -------- AUTHOR: Julia TITLE: Chile and Cilantro Stuffed Tilapia DATE: 5/03/2009 09:10:00 AM ----- BODY:

Delicious. Easy. Economical. Sustainable. Does it get any better than that?

I’ve noticed lately that I’ve been eating less fish. Not because I don’t love it… but because it’s generally so expensive. ($18 per pound for Tuna?? Are you kidding me ??) And in these tough times, I’m watching every penny. Tilipia costs less than $10/pound for boneless filets, and a 4 oz. portion is surprisingly generous. It has a mild flavor that’s enhanced by the seasoning. And Tilapia from the Americas (north, central or south) is on the safe list by the Monterrey Bay Seafood Watch.

Chile and Cilantro Stuffed Tilapia

serves 4 - 6

Seasoning: 2 tsp. each: chopped thyme (opt), parsley (opt), cilantro, jalapenos, scallions, chives (opt.), garlic, onions
6 tilapia filets, preferably red snapper, mahi-mahi or tilapia)
2 limes, juiced
1cup panko or plain bread crumbs
1 tbs. oil
salt and pepper to taste

1. Combine ingredients for seasoning mixture. In a separate bowl, mix bread crumbs and oil.

2. Put fish on a baking sheet lined with parchment paper.

3. Season fish with salt and pepper. Squeeze lime juice over the filets. Divide the seasoning across the filets and rub on top. Finally, sprinkle the bread crumbs on top.

4. Bake in 350 oven for 10 minutes, or until cooked through.

Labels: fish, recipes

----- COMMENT: AUTHOR:

ChristyACB DATE:5/03/2009 12:32:00 PM Sounds like a great recipe and I'm making it a sticky to try soon.

Tilapia, as well as being on the safe list and not as expensive as some others now, is also an easy fish for home aquaculture.

A tilapia pool in a greenhouse is now a great green addition to the home food production. ----- COMMENT: AUTHOR:

Lori Lynn DATE:5/03/2009 12:47:00 PM Looks like a great way to perk up tilapia!

I saw swordfish at one of our gourmet markets for $27.99/lb !@#$%*!

LL

P.S. I didn't buy it. I wonder who would? ----- COMMENT: AUTHOR:

Katie DATE:5/03/2009 02:32:00 PM I'm so happy that you posted this today! Just yesterday I was trying to figure out what to do with the tilapia that I have sitting in my freezer, and I never came up with any great ideas. Looks like you solved my problem! ----- COMMENT: AUTHOR:

Reeni DATE:5/03/2009 08:35:00 PM The crispy crust looks so delicious! Great flavors. ----- COMMENT: AUTHOR:

Melissa DATE:5/03/2009 09:21:00 PM I could eat fish every day. This sounds great to me, especially because of the jalapeno.

And I know what you mean about the fish prices. Harsh. ----- COMMENT: AUTHOR:

Julia DATE:5/04/2009 07:32:00 AM ChristyACB -- A fish pool at home? That sounds great!!

LL -- Probably people with more dollars than sense. Sounds CRAZY to me.

Katie -- Let me know how it turns out!

Reeni -- It's so versatile too!

melissa -- I posted this recipe thinking specifically of you and Psychgrad. I know you're both looking for more fish recipes, and I know you like your SPICY foods. :) ----- COMMENT: AUTHOR:

grace DATE:5/06/2009 09:07:00 AM i'm not a fish-eater so i had no idea tuna was so expensive--it's practically up there with filet mignon! so while i wouldn't particularly like the fishy part of this, the stuffing is right up my alley. cilantro is the best herb ever. :) ----- COMMENT: AUTHOR:

Lela DATE:5/12/2009 01:36:00 PM I am so excited about this recipe because I actually harvested my first sprigs of cilantro yesterday! Thanks, and you should consider entering this in Regal Spring's chef contest. ----- COMMENT: AUTHOR:

Lela DATE:5/12/2009 01:37:00 PM PS - I'm featuring this on the Tilapia Blog next week! ----- -------- AUTHOR: Julia TITLE: The First Harvest: Scallions DATE: 4/22/2009 01:04:00 AM ----- BODY:

It wasn't much, just a few scallion stems. But it was enough to inaugurate the growing season in my garden. And the perfect garnish for dinner tonight.

Claypot Chicken
4 chicken thighs
8 shiitake mushrooms
1 1/2 cup jasmine rice
3 cups water
2 chinese sausage, cut lengthwise

Marinade
2 tbs. oyster sauce
1 tbs. double dark soy sauce
1 teaspoon shiox xing wine
1 teaspoon corn starch
1/2 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon five spice powder
1 teaspoon minced ginger

Scallions to garnish.

1. Combine ingredients for the marinade. Toss in chicken, mushrooms and chinese sausage.

2. In a claypot, combine water and rice. Bring to a boil over high heat. Reduce heat to simmer and cook for 10 minutes. Put chicken, mushrooms and sausage on top.

3. Cover and bake at 350 for 20 minutes, or until chicken is done.

4. Garnish with scallions

UPDATES:

Here's a photo of the Chinese Sausage Package.

Also, I'm submitting this to April's Grow Your Own Round-Up. Founded by Andrea's Recipes, this month's round-up is being hosted by Nate-n-Annie at House of Annie. The growing season in the US may be early, but there's still lots going on.

Labels: chicken, Chinese, recipes

----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:4/22/2009 05:18:00 AM Very exciting to see the first results from the garden! But, can you tell me what a Chinese Sausage is? I've never had one. ----- COMMENT: AUTHOR:

ChristyACB DATE:4/22/2009 09:06:00 AM Yes, what is chinese sausage? Anything like it that I'd recognize the name of?

First garden harvest is always a milestone of celebration. For me is was raw radishes...delicious! ----- COMMENT: AUTHOR:

Sara DATE:4/22/2009 09:10:00 AM I picked scallions from my yard last night too. A few years ago, my husband put down some seeds. Not only have the scallions regenerated every year, but they've spread too - now I find them growing outside of the garden area! ----- COMMENT: AUTHOR:

Anonymous DATE:4/22/2009 10:39:00 AM Julia, your food photography that you post is consistently good. So it leaves me curious whether you are taking the photos, or having your whiz-bang photograher friend take. Love, Judith_deecee@yahoo.com ----- COMMENT: AUTHOR:

Julia DATE:4/22/2009 11:03:00 AM TW and ChristyACB -- Chinese Saugsage is a sweet pork sausage. It's also called "Lap Xuong Thuong Hang" I'll post a picture

ChristyACB - that's awesome you already have radishes. I still have a few weeks for that.

Sara --Isn't that great!

Mom -- thanks for the kind words about my photography. I think you are a bit biased though... ----- COMMENT: AUTHOR:

Melissa DATE:4/22/2009 02:24:00 PM The meal sounds soul warming and yes, a very nice start indeed. ----- COMMENT: AUTHOR:

Reeni DATE:4/22/2009 08:25:00 PM I have a whole ton of scallions growing-I'm not sure if they survived the winter or are new growth. This is delicious-so comforting and what wonderful flavors! ----- COMMENT: AUTHOR:

Lydia (The Perfect Pantry) DATE:4/22/2009 08:42:00 PM First harvest! How exciting! I harvested chives and thyme for my cooking class on Saturday, a real teaser of things to come in the next couple of months. ----- COMMENT: AUTHOR:

Heather DATE:4/22/2009 11:09:00 PM that chicken sounds amazing! fresh scallions sound delicious! ----- COMMENT: AUTHOR:

noble pig DATE:4/23/2009 01:23:00 PM Oh this is beautiful, I love the pot as well. ----- COMMENT: AUTHOR:

Julia DATE:4/24/2009 08:36:00 AM Melissa - It's a great dish -- easy and satisfying.

Reeni -- They're a perennial, so likely they survived the winter.

Lydia -- That's great! Sadly, my thyme didn't come back this year. I think the mint strangled it.

Heather -- they're my favorite garnish!

noble pig - it's the chinatown special... I think the pot cost $5.

Nate - Thanks for the reminder! I've submitted. ----- COMMENT: AUTHOR:

Karen DATE:4/24/2009 11:47:00 AM As my son would say, "Num, num, num!" Thanks for the recipe; it looks great and I am always looking for ways to use up Chinese sausage. I mostly put it in fried rice and lo mein, but a little sausage goes a long way and we always end up with too much.

I discovered a scallion or two lurking in the garden. I'd planted them in with the strawberries last year, and a few escaped my notice in the fall. I pulled back the leaf mulch and surprise! there they were. ----- COMMENT: AUTHOR:

Andrea Meyers DATE:5/01/2009 06:26:00 PM That looks delicious. I've never cooked in a clay pot, so much give it a try sometime. Any pointers? Thanks for joining in Grow Your Own again! ----- -------- AUTHOR: Julia TITLE: Cooking Foie Gras (Recipe: Five Spice Duck Breast with Spring Green Bao) DATE: 4/20/2009 05:35:00 AM ----- BODY:

If you ordered foie gras at Biba restaurant in the mid-1990’s, I apologize. I was just learning how to sear foie gras, and it took me a while to internalize all the nuances of the liver and the cooking pans to really perfect my technique. While I learned, I sent out a lot of portions that were flabby and pale. I can’t tell you how much I appreciate the opportunity to learn at your expense, sometimes cooking as many as 20 portions a night. And the folks that have eaten my foie gras since then thank you too.

Alan Brock is one of them. He ate at Biba at least once a week. I only knew him by name: “Alan Brock’s eating at the bar….” And we’d pull out the special plates, the new ingredients we were experimenting with and cook him the best dish we could imagine at the moment.

At the end of my shift one night, the sous chef came to me with a glass of red wine. This was highly unusual since we only got shift drinks on Saturdays, and then it was only beer. The glass was from Alan Brock and he wanted to thank the cook who prepared his foie gras. Not the chef, not the sous chef, but me, the LINE COOK. YES! I did it, I did it! I finally learned to sear foie gras.

Cooking Foie Gras intimidates both professional and home cooks. They don’t teach you in cooking school, and it’s not readily available at supermarkets. When it is available for purchase, it can cost as much as $60 a pound. Most cooks don’t have the financial wherewithal to experiment with such a persnickety ingredient to learn how to cook it properly.

When I worked at Biba, the butchers would clean the foie gras for me and the other line cooks. They would gently break it open, clean out the blood veins, and piece it back together in perfect 2 ounce portions. Now when I cook foie gras at home, I don’t bother. I either by “A Grade”, which is quite clean, or I buy “B’s”. Then, I slice the liver and use a toothpick to clean out the veins.

Foie Gras shines when it’s seared to a crispy brown, salty crust. But because the liver is 90% fat, it’s imperative that it’s cooked quickly, otherwise it literally melts away and you’re left with sinewy fat. The secret is cold foie, hot pan. After I slice and season the foie gras, I put it back in the refrigerator. I heat the pan over a high flame for a few minutes. When it’s smokin’ hot, I press the foie gras into the dry pan. It immediately sizzles, rendering enough fat to release it from the pan. After 1 ½ - 2 minutes, I flip it over for 5 seconds, just to take the raw edge off the other side. I let the foie gras rest on a slice of toasted brioche. The brioche soaks up all the juices and makes a wonderful accompaniment to the dish.

I love pan sauces with foie gras, which I make while it’s resting. I drain the excess fat from the pan, to which I add minced shallots. They cook quickly from the residual heat of the pan. Then I deglaze with sherry and chicken stock. After it reduces to a thick sauce, I finish it by swirling in a pat or two of butter. Finally, I balance the sauce with a squeeze of fresh lemon and a pinch of salt and pepper.

For Foie Gras - Three Ways, I served it with this:

Five Spice Duck Breast with Spring Green Bao

12 duck breasts
1 tsp. Sichuan pepper
1 tbs. five spice powder
salt
¼ cup sake
1 tbs. hoisin
pinch of chili flakes
1 tbs. chopped shallots
pinch of nutmeg
1 cup chicken broth or stock
butter to taste

Score the skin side of the duck breast. Season meat with salt, pepper and five spice. Cook duck, skin side down over low heat for 10 minutes, or until the fat is rendered and the skin is crispy. Cook breast for 1 minute on flesh side for medium. Remove duck from pan and let rest for 5 minutes before slicing.

To the duck pan: drain off excess fat. Return pan to heat. Add the shallots and chili flakes. Cook for 2 minutes until the shallots are soft. Deglaze the pan with sake. Stir in hoisin and nutmeg. Add chicken broth, and let reduce by half. Swirl in butter to taste.

Spring Green Bao

3 cups AP flour
1 Tbs. Yeast
¼ cup sugar
1 cup hot milk
1 tbs. Soft butter
½ tsp. Baking powder

1. In a small bowl, combine milk and yeast.
2. Put all dry ingredients in mixing bowl with paddle and mix at low speed. Add the milk to make a dough. Then, add the butter. Switch to a dough hook, and knead for 5 minutes. Add the baking powder last, and be sure it all gets incorporated.
3. Place into a lightly oiled bowl and cover...letting rise for 45 minutes.
4. Punch down the dough, and divide into 12 pieces. Let rest for another 10 minutes...then roll out, put a spoonful of filling in middle, and pinch dough around it.
5. Place each bao on a small square of parchment paper, and stem for 10-15 minutes. Don't crowd your steamer as the bao will almost triple in size while cooking.

Filling

1 tbs. canola oil
3 cups mixed spring greens: pea tendrils, ramps, leeks, spinach
1 tbs. chopped ginger
1 tbs. chopped garlic
2 tbs. soy sauce

1. Heat oil in a large skillet or wok. Add ginger and garlic. Cook for 1 minute, until soft. Add greens, and cook until wilted. Season with soy sauce. Let cool before filling.

Labels: duck, foie gras, kitchen tales, recipes

----- COMMENT: AUTHOR:

noble pig DATE:4/20/2009 03:36:00 PM All I can say is OMG. I mean wow, I bet this was an absolute stunning dish. ----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:4/21/2009 08:19:00 AM More foie gras! I may change my breakfast habits completely! Thanks for the tips. I have tried searing, with mixed success. However, I'm sure I wouldn't have turned down anything you ever served at Biba! ----- COMMENT: AUTHOR:

adele DATE:4/21/2009 03:41:00 PM Mmm. I don't know if I'm going to get my hands on foie gras any time soon, but if I do, I now have a guide on how to prepare it. :) ----- COMMENT: AUTHOR:

Julia DATE:4/21/2009 05:06:00 PM noble pig -- yeah, it was pretty tasty ;-)

T.W. -- Foie gras for breakfast? I like it!

Adele -- Thankfully, it's still possible to find on restaurant menus (at least here in Boston) ----- COMMENT: AUTHOR:

Anonymous DATE:4/21/2009 08:45:00 PM Dear Julia,
I Love reading your restaurant tales! I have known you all your life, and I never heard this story about Foie Gras at Biba's.
Judith_deecee@yahoo.com ----- COMMENT: AUTHOR:

Lori Lynn DATE:4/26/2009 04:31:00 PM This is one of my favorite posts of all food blogs. Why? I love foie gras, And I worked as a line cook too. In Aspen in the late 70's. This brought back so many memories. I remember "Alan Brock."
LL ----- COMMENT: AUTHOR:

Julia DATE:4/27/2009 06:42:00 AM LL - Would love to hear some of your kitchen tales too! Cooking in Aspen must have been FUN! ----- -------- AUTHOR: Julia TITLE: Inspiration from the Blogosphere: Alosha's Kitchen DATE: 4/02/2009 08:46:00 AM ----- BODY:

Since I started blogging almost a year ago, I've discovered a whole world of food writers and talented home cooks. I stumbled across Melissa's blog, Alosha's Kitchen after she posted a rant about Cook's County (a sibling of Cooks Illustrated).

Melissa just started cooking a few years ago, and I've enjoyed reading about her adventures in the kitchen and how she's developed her own "voice" -- learning how to take other people's recipes and make them her own.

And I've been drawing inspiration from her recipes. Most recently, she posted a recipe for mustard and tarragon rubbed chicken with braised leeks. Everything about this sounded delicious... but as I started to organize myself, I began imprinting my own style on the recipe.

First, I used pork instead of chicken. I decided to serve the bread crumbs on the side so they'd stay crispy. And I opted to cooked the leeks separately in butter so that I could better time the individual components. Since the final dish looked a little drab, color-wise, I fried the only thing that had color in my pantry: carrots. I cut them into threads, dusted them with corn starch and fried them with parsley leaves in canola oil [[ the colors are still a bit drab, but they had a wonderful textural contrast to the rest of the dish]]. Here's Melissa's recipe.

This is what I did:
1 pork tenderloin
1 tablespoon each: scallions, parsley tarragon
1 tablespoon olive oil
salt and pepper
1 tablespoon canola oil
3 tablespoon butter
3 leeks, white and light green parts, washed and diced
1 tablespoon chopped garlic
1 cup panko bread crumbs
1 tablespoon chopped parsley
1 small shallot, peeled and finely diced
1 tablespoon fresh tarragon
2 teaspoons whole grain mustard
1 tablespoon honey
1 cup chicken stock

Marinate pork with herbs, spices and olive oil for at least one hour or over night.

Meanwhile, melt 1 tablespoon butter in a skillet. Add leeks. Cook over medium heat, stirring often, until the leeks are soft and start to brown. About 15 minutes.

In another skillet, melt remaining butter over medium high heat. Add garlic. When garlic starts to brown add bread crumbs. Continue cooking, stirring constantly, until bread crumbs begin to toast. Add parsley and cook for 3 minutes more. Season with salt and pepper.

Turn oven to 400F. Heat an oven-proof skillet over high heat. Remove pork from marinade and pat dry. Add oil to pan and then pork. Sear on both sides, about 5 minutes. Put in the oven and continue cooking for about 5-10 minutes depending on the degree of doneness you desire

Remove pork from pan and let rest. To the pork pan, drain off any excess fat and add shallots. Deglaze the pan with white wine and reduce by half. Add mustard, tarragon, honey and chicken stock and continue cooking until sauce is thick and reduced by half. Season to taste with salt, pepper and lemon juice.
_________________
That week, I also craved a steak and cheese sub after reading this post. I ended up making burgers with roasted peppers instead. As simple and delicious as these were, it was so far out of my normal cooking habits (I rarely roast peppers) and I thank Melissa for inspiring another delicious dinner.

Labels: beef, pork, recipes

----- COMMENT: AUTHOR:

Anonymous DATE:4/02/2009 10:28:00 AM Today I am admiring your photography, color palatte and styling, in particular. The blue wedgwood plate, for example, sets off the foods on it very nicely.
I am less enthusiastic about repeated rants: Sounds clubby, like cooks in this blogsphere are writing only for each other. I would prefer to read what Melissa offers which has merit without her rant. Anon. ----- COMMENT: AUTHOR:

adele DATE:4/02/2009 11:43:00 AM I think this is one of my favorite aspects of blogging - seeing someone put out one idea, and watching other people come up with their own interpretations. :) ----- COMMENT: AUTHOR:

Heather DATE:4/02/2009 09:16:00 PM i love cooking with pork. it is so often an underused meat. sounds delicious here! ----- COMMENT: AUTHOR:

tammy DATE:4/03/2009 11:48:00 AM That's a great meal you put together (I'm a Melissa fan, too!). Can't wait to see what you do with your three morels! ----- COMMENT: AUTHOR:

Susan from Food Blogga DATE:4/03/2009 07:59:00 PM I love that this is such as elegant meal that is pretty easy to make. ----- COMMENT: AUTHOR:

Reeni DATE:4/03/2009 10:33:00 PM Your Pork sounds delicious! But that giant burger is really calling my name. I haven't had one in quite a while. It looks so thick and juicy! ----- COMMENT: AUTHOR:

Claudia DATE:4/03/2009 10:42:00 PM Interesting take on rants. Chicken with mustard and tarragon - yes! ----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:4/04/2009 09:12:00 AM That's part of the fun of the blogosphere - so many infinate styles and variations to be discovered! ----- COMMENT: AUTHOR:

noble pig DATE:4/04/2009 12:39:00 PM Yes, Melissa is a great inspiration and this is a beautiful meal! ----- COMMENT: AUTHOR:

Melissa DATE:4/05/2009 02:17:00 AM This comment has been removed by the author. ----- COMMENT: AUTHOR:

Melissa DATE:4/05/2009 02:27:00 AM Thanks all - and appreciate Tammy's remark - you know I love your page! Many thanks to you, Julia. I am so pleased to have inspired you to make two lovely meals. It made me smile so goofy when I saw. So sorry to not have made it over sooner, as I usually do, but I was on vacation seeing my mom. :) Everything looks just beautiful. ----- -------- AUTHOR: Julia TITLE: Harbinger of Spring DATE: 3/30/2009 08:17:00 AM ----- BODY:

My dad grew up in the forties and fifties in a small town in western Pennsylvania. Fish came frozen and breaded, and vegetables were canned. When he went to graduate school in Manhattan, he discovered all sorts of new foods. One of them was during a date to a fine French restaurant. His girlfriend ordered artichokes and he followed along. As he watched her eat, pulling back the leaves and daintily nibbling the heart away from the leaves with her teeth , he thought, "This is how a proper woman eats artichokes, surely real men eat the whole leaf." Much to his discomfort, he discovered that real men also eat artichokes by nibbling off the heart from the leaves.

Artichokes grow in warm climates with cool nights: the quintessential spring climate of their native Mediterranean. I've read that they can grow in New England too, but require starting the seeds indoors and full sun when planted outside. Given my ability to start seeds inside and the conditions of my yard, I will leave the growing to others, and purchase them at my favorite green grocer. Look for tightly closed globes -- as the leaves start to open the hearts turn bitter and tough.

I typically braise artichokes in olive oil. This tenderizes the heart as well as the inner leaves, and takes away the tart after taste that makes artichokes so hard to pair with wine. Once braised, I'll roast them for a crispy exterior, top them on pizza with St. Andre cheese or mix them in with risotto. This recipe uses a lot of anchovies, which is great if you have an abundance.

Braised artichokes

4 artichokes
1 cup olive oil
1/4 cup water
1/2 cup anchovies
1/2 cup garlic
1/2 cup capers
1/2 cup parsley
salt and pepper to taste

1. Clean artichokes by cutting back tough outer leaves and trimming stem back to the white part. Cut artichokes in half and scoop out the fuzzy choke.

2. In food processor, gently puree anchovies, garlic, capers and parsley.

3. Bring olive oil to a boil in an oven proof pot with caper mixture. Add artichokes and water. Cover with foil and cook in the oven for 45 minutes or until leaves are tender.

Labels: appetizer, artichokes, photography, recipes, risotto

----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:3/30/2009 09:38:00 AM I really enjoy artichokes but struggle with the time it can take to prepare them - this sounds much easier than what I've tried in the past, so now that spring is here, I think I'll give it a shot. ----- COMMENT: AUTHOR:

adele DATE:3/30/2009 10:47:00 AM I usually steam artichokes to eat plain, but this sounds very good.

Love the story about your father. :) ----- COMMENT: AUTHOR:

michael, claudia and sierra DATE:3/30/2009 11:02:00 AM beautiful
wonderful
i want this!
it's perfect spring food

i might make these this weekend as i'm having friends over.

are they over oily? do they stay kinda green? ----- COMMENT: AUTHOR:

Anonymous DATE:3/30/2009 11:38:00 AM lol! that's an amusing story about your father!
I love, love, love artichokes,but never know how to prepare it myself except from a can. so thanks for the info! ----- COMMENT: AUTHOR:

Chiot's Run DATE:3/30/2009 04:13:00 PM Oh, I've only cooked artichokes once and I wasn't impressed. Probably more my fault than the artichokes, although I am very good in the kitchen when it comes to most veggies. Perhaps next year I'll try growing them in the garden and see what happens. ----- COMMENT: AUTHOR:

jesse DATE:3/30/2009 04:40:00 PM What a great story about your dad! Hahaha! When I first ate artichokes, my cheapskate Chinese blood screamed, "WHAT A WASTE!! You have to eat ALL of it!!!" And I spent five whole minutes chewing the same leaf, too stubborn to spit it out, too grossed out to swallow. Stubbornness wins any day though, and I swallowed. That was quite an experience. Now I stick to just the heart. ^_^ ----- COMMENT: AUTHOR:

Heather DATE:3/30/2009 08:37:00 PM HAHAHAHA! i love that story. your dad sounds adorable :D ----- COMMENT: AUTHOR:

we are never full DATE:3/30/2009 09:04:00 PM i can't get enough of artichokes. i really think i could eat them every day. i love how you added anchovy to your artichoke. i love doing my artichokes like you too - braise then roast. and breadcrumbs are not necessary! ----- COMMENT: AUTHOR:

Julia DATE:3/31/2009 09:55:00 AM T.W. -- Growing up, the only way I knew them was steamed whole. Very easy to prepare. This is pretty easy too.

adele -- it's definitely a nice change up.

ceF - they're not oily at all. I usually drain them before serving.

burpandslurp -- the canned variety taste so much different because they are packed with lots of citric acid.

Chiot's Run -- if you can grow artichokes in your garden I'll be thoroughly impressed and envious

jesse -- that's too funny!

Heather -- it's definitely one of his better stories. ;-)

WANF -- what do you braise yours in? ----- COMMENT: AUTHOR:

Melissa DATE:4/05/2009 02:14:00 AM I am so looking forward to cooking all the artichokes I can this season. I may even make some Steve will eat. ;) These sound beautiful! ----- -------- AUTHOR: Julia TITLE: Million Dollar Recipe: Vanilla Scented Pork DATE: 3/27/2009 05:13:00 AM ----- BODY:

Here it is folks – the one recipe that will impress all your friends.

When I first ventured on my own as a private chef, business was a little slow. To make ends meet, I picked up a few events for other private chefs. On one occasion, after a long night of dinner parties, we all returned to the head chef’s home where he cooked us dinner. He tossed a few extra duck breasts in a bowl with soy sauce, vanilla, garlic and thyme and then roasted them. When the duck skin rendered enough fat, he added a few sliced apples to the pan. The vanilla flavor filled my mouth with its intoxicating aroma.

This marinade has become a staple in my repertoire and amplifies both duck and pork tenderloin. Sometimes, I add a sliver of Tahitian vanilla bean for an added explosion of flavor. Sweet potatoes taste like cotton candy when scooped up with a slice of the meat.

1 pound pork tenderloin
½ cup soy sauce
1 tablespoon vanilla
1 sprig thyme
2 garlic cloves, smashed
¼ teaspoon fresh ground pepper
1 teaspoon plain oil.

Put pork in a bowl with remaining ingredients. Let sit for at least one hour or overnight.

Turn oven to 400F. Heat an oven-proof skillet over high heat. Remove pork from marinade and pat dry. Add oil to pan and then pork. Sear on both sides, about 5 minutes. Put in the oven and continue cooking for about 5-10 minutes depending on the degree of doneness you desire.

Serve with sweet potato puree and green vegetables. If you're feeling saucy, you can also serve with a port reduction sauce.

Labels: pork, recipes

----- COMMENT: AUTHOR:

ChristyACB DATE:3/27/2009 09:22:00 AM That sounds absolutely declicious! Currently I've been experimenting with Vanilla paste, a very good one. I wonder if this would be a good substitute? ----- COMMENT: AUTHOR:

Sara DATE:3/27/2009 10:57:00 AM Vanilla and pork sounds like a very unique and delicious flavor combination. I can't wait to make it! ----- COMMENT: AUTHOR:

Melissa DATE:3/27/2009 03:10:00 PM Huh. Vanilla. Never would I have thought to use that with meat. I'll keep it on file to try though because now I'm curious. Your pictures looks fabulous. :) ----- COMMENT: AUTHOR:

jesse DATE:3/27/2009 04:28:00 PM Beautiful! I never would have paired vanilla with a savory dish, let alone meat, but it makes so much sense! I can almost taste it now... yum! ----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:3/27/2009 06:29:00 PM I keep hearing more and more about the magic of vanilla - it's not just for dessert anymore! This looks like a beautiful dish, and anything but "plain vanilla." ----- COMMENT: AUTHOR:

Heather DATE:3/27/2009 10:30:00 PM vanilla scented pork?! yummo!! i'm definitely trying this. i love pork. ----- COMMENT: AUTHOR:

noble pig DATE:3/27/2009 11:10:00 PM Wow, it sounds impressive, I would have never thought to add vanilla! Thanks for this. ----- COMMENT: AUTHOR:

Unknown DATE:3/27/2009 11:35:00 PM this sounds amazing, and I must try it!! ----- COMMENT: AUTHOR:

Julia DATE:3/28/2009 06:40:00 AM ChristyACB - I have not used vanilla paste before, but I imagine if you can mix it into the soy based marinade it would be fine.

Sara -- You'll have to let me know how you like it.

Melissa -- Thomas Keller also uses vanilla with savory dishes -- a vanilla saffron sauce he serves with black sea bass is AMAZING!

jesse - thanks.

TW -- vanilla rarely is plain.

Heather -- I'm thinking we have very similar tastes... first the bacon, now the pork ;-)

noble pig -- i was surprised when I first discovered it too.

ttfn300 -- thanks for stopping by my blog! ----- COMMENT: AUTHOR:

adele DATE:3/28/2009 04:42:00 PM Sounds incredible. I'll definitely keep this one in mind. :) ----- COMMENT: AUTHOR:

Anonymous DATE:3/29/2009 11:13:00 AM I am actually going to try this and I love your tip. I like find a secret ingredient and using it in different recipes. For instance, I use anchovy in a lot of sauces and braises to add depth. Thanks.

--Marc ----- COMMENT: AUTHOR:

chefectomy@gmail.com DATE:3/29/2009 11:14:00 AM I am actually going to try this and I love your tip. I like find a secret ingredient and using it in different recipes. For instance, I use anchovy in a lot of sauces and braises to add depth. Thanks.

--Marc ----- COMMENT: AUTHOR:

giz DATE:3/29/2009 10:51:00 PM Had I looked at this without the glowing report, I likely would have passed it by - now I really have to try it. Great sales job!! It really looks fantastic. ----- -------- AUTHOR: Julia TITLE: Wintered Brussels Sprouts DATE: 3/23/2009 07:33:00 AM ----- BODY:

With only a handful of Brussels sprouts still growing on the stalk, I wanted just the right recipe to make the most of this special treat. Having recently come across some great ideas in the food-blogosphere, I opted to deviate from my usual Roasted with Bacon.

I combined two recipes: Brussels Sprout Hash with Caramelized Shallots and Bacon from Evil Chef Mom with Roasted Brussels Sprouts with Balsamic Vinegar from White on Rice Couple.

2 slices bacon, diced
1 shallot, peeled and thinly sliced
1/2 brussels sprouts, sliced.
2 tbs. balsamic vinegar
salt and pepper to taste

1. In a medium skillet, add bacon. Cook over low heat until the fat starts to release. Continue cooking until there's about 1 tbs. of rendered fat.
2. Turn heat to high and add shallots. Cook, stirring regularly, until shallots and bacon start to brown. Drain off excess fat.
3. Add brussels sprout leaves. Cook until they turn bright green, about 2 minutes.
4. Deglaze pan with balsamic vinegar. Remove from heat. Season to taste with salt and fresh ground black pepper.

Labels: brussels sprouts, celiac, recipes

----- COMMENT: AUTHOR:

adele DATE:3/23/2009 10:50:00 AM Mmm. Sounds tasty.

Did wintering change the flavor of the brussels sprouts? ----- COMMENT: AUTHOR:

Sara DATE:3/23/2009 03:22:00 PM I love brussels sprouts in almost any preparation, but I think roasted might be my favorite! ----- COMMENT: AUTHOR:

Melissa DATE:3/24/2009 02:03:00 AM I really want to make that one of Krysta's, and have it printed out as a final hurrah to the sprouts for this week (hopefully). But you combining it with Todd and Diane's is pure genius and looks ridiculously awesome. ----- COMMENT: AUTHOR:

Dewi DATE:3/24/2009 04:07:00 PM Julia, this brussel sprouts look really delicious. I am lucky to live in California, I can get brussel sprouts all year round.
Cheers,
elra ----- COMMENT: AUTHOR:

Julia DATE:3/24/2009 04:27:00 PM Adele -- they were incredibly sweet.

Sara -- Roasted is great! Even better with bacon ;-)

Melissa -- Can't wait to hear about your brussels.

Elra -- you are lucky! I'm so envious of the fresh produce available year-round in CA. ----- COMMENT: AUTHOR:

Heather DATE:3/24/2009 07:50:00 PM mmmmmm bacon. the perfect accompaniment for.... anything ;) ----- COMMENT: AUTHOR:

Peef DATE:3/24/2009 07:54:00 PM Yum. I'm a huge fan of brussels... and this looks like a winning recipe. Nice skill in combining the two! ----- COMMENT: AUTHOR:

Anonymous DATE:3/24/2009 09:49:00 PM Is it possible to make great Brussels sprouts without bacon? I usually roast my Brussels sprouts (no bacon involved), and while they are good, they're not great. ----- COMMENT: AUTHOR:

Julia DATE:3/25/2009 06:57:00 AM Heather -- you said it, sista!

Peef -- Thanks for visiting my blog.

Lydia -- Have you tried turkey bacon? A non-pork eating friend swears by chestnuts... a nice meaty smoky flavor. ----- -------- AUTHOR: Julia TITLE: Happy Birthday, Liz! DATE: 3/14/2009 06:45:00 AM ----- BODY:

Most people think of March 14th (3/14) as “Pie Day”… a ~~word~~ food play on the number represented by the Greek letter Pi: 3.14. To me, March 14th is my sister’s birthday. So in her honor, I made a carrot cake.

I used the recipe from the Blue Moon Cookbook. This is one of those old, Junior-League style cookbooks from Montgomery, Alabama. The Blue Moon Inn inspired the cookbook and the recipes. My mom remembers the place as a “private dining room.” It was more like a private club that opened only for special occasions and parties. My mom’s graduation party was there, as was the rehearsal dinner before her wedding to my dad (they just celebrated their 43rd anniversary!). The restaurant closed a few years later, so my sister and I never had a chance to eat there. Nonetheless, we treasure the cookbook. The bread pudding is a staple at our Thanksgiving dinner. And I’ve been making the carrot cake for as long as I can remember.

The book oozes culinary history – from the style of recipes (aspic and spinach ring mold) to the ingredient specifications. The recipe for carrot cake, for example, specifies the brand of oil (Wesson) not the type (vegetable). Other recipes specifically call for Hellman’s mayonnaise, Frito’s Corn Chips and Accent.

Over the years, I’ve tried experimenting with this recipe, but discovered that it’s perfect just the way it is… with one exception: it needs ½ tsp. salt. This year, I made a few other modifications. Halfway into organizing the ingredients, I discovered that I only had 1 cup of oil in the house (and it wasn’t even Wesson, it was the Whole Foods 365 Canola). I knew from past experiments that an all butter substitution created a dense cake, so I melted 1 stick of butter with the oil hoping for a better outcome. And since I was heating the oil anyway, I opted to infuse it with a Tahitian Vanilla bean.

The other modification resulted in trying to use up leftovers rather than shop a second time. The traditional recipe calls for a cream cheese frosting. Since I had sour cream only, I made vanilla butter cream and folded in the sour cream to give it a bright tang.

Happy Birthday, Liz! I love you very much and feel so blessed to have you in my life.

Here’s the original recipe (with the salt addition)…

Blue Moon Carrot Cake

3 cups shredded carrots
1 ½ cups Wesson Oil
2 cups sugar
4 eggs, well beaten
2 cups flour
1/2 tsp. salt
2 tsp. cinnamon (I used Vietnamese)
2 tsp. baking soda
2 tsp. baking powder
1 cup chopped pecans (I used raisins instead)
3 cups grated carrots

Mix Wesson oil and sugar and beat well. Add eggs. Sift together dry ingredients twice and add pecans (or raisins). Grease and flour 2 – 9” cake pans. Fill pans and bake at 350 degrees F for about 20 minutes. Cool. Remove from pans and ice with the following icing.

1 – 8 oz. package cream cheese
1 stick butter (4 oz)
1 box confectioners’ sugar
1 tsp. vanilla

Labels: desserts, recipes

----- COMMENT: AUTHOR:

Anonymous DATE:3/14/2009 11:01:00 AM dear Julia,
Even though I sign on as Anonymous, I am the mom who verifies that what you say is true. Fun to see what you treasure from the Once in a Blue Moon Cookbook. I especially love the Mocha Cakes. I had not realized (in all these years) that the carrot cake is a favorite for you. Learn something every day... ----- COMMENT: AUTHOR:

White on Rice Couple DATE:3/14/2009 11:16:00 PM Love the cake and the stories. It's so cute your mom was the first to comment, too. Mine does the same. Happy birthday to your sister. Todd ----- COMMENT: AUTHOR:

jesse DATE:3/15/2009 05:47:00 AM Hahaha, I love your mom's comment. You guys are just too adorable! Lovely cake, it's just begging to be eaten! ----- COMMENT: AUTHOR:

Anonymous DATE:3/15/2009 11:11:00 AM What a great sister you are! Happy birthday. I love carrot cake. ----- COMMENT: AUTHOR:

Anonymous DATE:3/15/2009 12:31:00 PM Thanks Hooliya (this is what Julia's sister, Liz, calls her)for the beautiful cake! Sadly, I live in Virginia (not Boston) and didn't get to try it with all the interesting adaptations. But I hear through the grapevine from some of my Boston spies that it was delicious.
Maybe I'll try it next year...
Love, Liz ----- COMMENT: AUTHOR:

Anonymous DATE:3/15/2009 05:23:00 PM I adore books like that and have amassed a tidy collection. they are my go to books for appetizers and casseroles... ----- COMMENT: AUTHOR:

Heather DATE:3/15/2009 08:11:00 PM happy birthday, liz! this sounds lovely - a good carrot cake sounds like a super tasty present! ----- COMMENT: AUTHOR:

Lori Lynn DATE:3/15/2009 09:47:00 PM Happy birthday to your sister.
Nice looking cake!

And hey, I wonder why I can't get my mom to comment on my blog? I'll ask her. Ha. We'll see.

Ma, are you reading Julia's blog? Comment here!

LL ----- COMMENT: AUTHOR:

Raaga DATE:3/16/2009 02:41:00 AM I love places like that... full of memories. Whether or not we were a part of them... our loved ones were.

the cake looks delicious. ----- COMMENT: AUTHOR:

Mary Bergfeld DATE:3/16/2009 09:21:00 AM I love old cookbooks. I hope your sister had a great day and enjoyed her birthday cake. ----- COMMENT: AUTHOR:

Julia DATE:3/16/2009 09:33:00 AM Mom, I'll have to try that Mocha cake... now that I know it's YOUR favorite.

WORC -- Nice to know you have a supportive mom, too! :)

jesse -- thanks. I agree, my mom is adorable.

noble pig -- thanks.

Liz -- I'll make you another one the next time I visit.

jo -- there are always hidden treasures in this books.

Heather -- I agree. If I had know it was your blog-a-birthday, I would have made one for you too.

Lori Lynn -- Guilt. It works every time :)

Raaga -- Thanks for visiting my blog. And yes, it's wonderful we can preserve the memories.

Mary -- thanks. And she appreciates all the extra birthday wishes. ----- COMMENT: AUTHOR:

adele DATE:3/16/2009 11:00:00 AM I've been looking for a good carrot cake recipe. This seems promising. :) ----- COMMENT: AUTHOR:

grace DATE:3/16/2009 12:49:00 PM carrot cake rules, and cream cheese frosting is simply unbeatable. and i must say--that writing atop the cake is better than most people can do on paper. :) ----- COMMENT: AUTHOR:

Anonymous DATE:3/16/2009 05:31:00 PM dear Julia,
Nice to get so much mileage from commenting on your blog.
LL, this is for you too.
Julia's mom, aka Judith ----- COMMENT: AUTHOR:

Anonymous DATE:3/16/2009 09:19:00 PM Re LL's comment on moms and daughters, my mother used to say she never minded car-pooling for her kids (in Montgomery, Al, in the 50s)--because that was how she knew what was going on. We would never tell her directly but kids in the car would talk much more freely to each other than to a Parent, and she could hear directly. I feel that way about reading Julia's blog: it's a nice way of knowing something about what is going on. Also, since I am such a fan of Julia's cooking, it is a way of knowing what she IS cooking. Judith, Julia's mom. ----- COMMENT: AUTHOR:

Anonymous DATE:3/28/2009 04:26:00 AM Hey i thought it was called blue moon carrot cake i guess you forgot to state that the removal of carrots was a new modification blue moon cake ----- COMMENT: AUTHOR:

Julia DATE:3/28/2009 06:36:00 AM Anon. -- Good catch! I did omit the carrots when transcribing the recipe. But they're there now.. 3 cups shredded. ----- -------- AUTHOR: Julia TITLE: Get 'Em While They're Cold! DATE: 3/13/2009 07:56:00 AM ----- BODY:

When my friend Paul opened his last restaurant, he called on all his friends to help on the first night of service. The usual hectic-ness prevailed with the added stress that the gas-services had been interrupted for several hours. Thankfully, his signature dish - Shrimp Shrimp, Cha Cha Cha - required no stove-top cooking. The Maine shrimp he used were so small, they cooked in 30 seconds from the hot water out of the tap!

Maine shrimp, bright pink and cheery, appear in the supermarkets and on menus in New England when the weather is dreariest -- the dead of winter. These small creatures, about 60 in a pound, have a creamy sweet texture. In sushi bars, you may see them as "ama-ebi." With a rif on the Japanese ama-ebi, I serve them cold and raw, tossed with cucumbers, scallions and ponzu sauce.

The season ends on March 31, so get them while they're cold!

Ponzu Sauce
(adapted from David Rosengarten's recipe in the Dean and Deluca Cookbook)
1 cup soy sauce
3/4 cup citrus juice - a combination of lemon, lime and orange
3 tablespoons mirin
1/4 cup bonito flakes
1 - 3 inch square piece of kombu
1/3 cup rice vinegar

Mix everything together. Let sit at room temperature for 24 hours. Strain and store in the refrigerator for as long as you like. Use within 2 months.

Labels: recipes, shrimp

----- COMMENT: AUTHOR:

Anonymous DATE:3/13/2009 07:01:00 PM Julia,
It isn't clear to me whether the shells are meant to be eaten, or peeled. If the shrimp are so small, then .... ----- COMMENT: AUTHOR:

Julia DATE:3/14/2009 09:15:00 AM Anon, I remove the shells ... which is rather easy -- they slide right off. They are edible, but palatability is debatable. ----- COMMENT: AUTHOR:

Anonymous DATE:3/15/2009 03:07:00 PM Homemade ponzu sauce is great -- it lets you control the amount of citrus, which can be overpowering sometimes in the commercial product. ----- COMMENT: AUTHOR:

Heather DATE:3/15/2009 08:12:00 PM yum! i've just started liking shrimp and am looking for more recipes to experiment with. looks delicious!! ----- COMMENT: AUTHOR:

Daniel DATE:3/16/2009 02:43:00 PM Thank goodness sometimes the best foods come at those dreariest times of year, right?

Looks absolutely delicious.

Dan
Casual Kitchen ----- COMMENT: AUTHOR:

Melissa DATE:3/16/2009 10:44:00 PM Mmmm ponzu. Thanks for the easy recipe that I'm sure is right on. Great idea to add the seasonal shrimp to it. I agree with your assessment about the shells and I personally don't find them particularly palatable. ----- -------- AUTHOR: Julia TITLE: Reverse the Curse DATE: 3/12/2009 03:39:00 AM ----- BODY:

As I contemplate “Cook. Eat. Grow.” and how I’d like to reverse that trend, I consider my worst eating habit… snacking.

Now there’s nothing wrong with snacking. In fact, some diet experts suggest that regular snacks prevent excessive hunger and binge eating. My challenge is what I’m snacking on. The other day, I decided to prepare some healthy options. I roasted a spaghetti squash and made a batch of Fred Flintstone tomato sauce. I packed individual containers topped with a sprinkling of Parmesan. When the snack pangs hit, I could microwave a portion.

I was amazed at its high satisfaction quotient. A small serving – 1 cup of spaghetti squash and ½ cup of sauce – sated me for 2 hours…. Enough time to last me to the next proper meal. And the nutritional value is quite high.

Cooking Spaghetti Squash

The microwave method:
Cut spaghetti squash in half and scoop out the seeds and inner soft pulp with a large metal spoon. Place face down on a plate and microwave about 2 minutes per half (multiple batches should be necessary) until BARELY soft. Let cool, then plunge a fork longitudinally through the inside flesh and work it from end to end to make the “spaghetti”. Use a metal spoon to get out the last strands.

The oven method:
Cut spaghetti squash in half and put cut side down on a baking sheet. Put into a 375F oven with enough water to cover the bottom of the pan. Bake for 40 minutes, or until just tender. Remove from oven and let cool. With a metal spoon, scoop out and discard the seeds and inner soft pulp. Then plunge a fork longitudinally through the inside flesh and work it from end to end to make the “spaghetti”. Use a metal spoon to get out the last strands.

Season squash however you like, here are two options:

1. Salt, butter and parmesan cheese.
2. Capers, toasted garlic and olive oil

Labels: celiac, recipes, squash

----- COMMENT: AUTHOR:

jesse DATE:3/11/2009 05:13:00 PM That looks delicious! I struggle most with snacking too... I have a bad, bad habit of what I call "mindless snacking", where I'd just stand at the kitchen counter and switch off my brain and munch on random things without really being aware of whether or not I'm getting full. Like you, I'm learning to set portions aside just for snack time... and oh, one thing that really helped me was to set specific times for me to eat... so even if I'm not that hungry at 4pm, I'll still have something small so that I'm not starving by the time I get to dinner. Love this recipe... what a treat! ----- COMMENT: AUTHOR:

Heather DATE:3/11/2009 05:43:00 PM i always fail miserably at cooking spaghetti squash! yours looks amazing! ----- COMMENT: AUTHOR:

Anonymous DATE:3/11/2009 08:43:00 PM I know the snacking! I made these cookies and gave a bunch away yesterday. I had about a dozen left and decided to toss them in the freezer so I wouldn't be tempted by them. At midnight I pulled one out of the freezer and it was delicious frozen. It's hopeless. ----- COMMENT: AUTHOR:

Reeni DATE:3/11/2009 09:43:00 PM I just recently discovered I love spaghetti squash! What a great thing to snack on. The thing I hate most is going to the kitchen just cause I'm bored and not hungry. You know, when you just stare into the refridge and pantry hoping something will jump out at you. I started making a cup of tea when this happens, instead of eating something I don't really want. So far it's working. ----- COMMENT: AUTHOR:

Anonymous DATE:3/12/2009 12:03:00 AM When I'm really being good, I limit snacking to single items -- an apple, a hard boiled egg, something like that. Portion control is everything! ----- COMMENT: AUTHOR:

White on Rice Couple DATE:3/12/2009 12:12:00 AM Don't fight the snack, just make the snack healthier, that's our approach. We are serious snackers, too. Love the spaghetti squash. it's such a fun gourd. Thanks for sharing. Todd ----- COMMENT: AUTHOR:

Julia DATE:3/12/2009 12:19:00 PM Jesse -- good tip about setting aside specific times to snack.

Heather -- my first batch I over cooked... I didn't think it was possible.

noble pig -- Good effort putting them in the fridge! Next time, maybe make cookies that aren't tasty? :)

Reeni -- tea! another good suggestion! I always feel much better after tea.

Lydia -- I wish an apple would sate me! That's my biggest problem.

WORC -- I'm working on it.. Great tips all around! ----- COMMENT: AUTHOR:

Sara DATE:3/12/2009 10:05:00 PM This looks really good - back when I was just learning to cook, I made spaghetti squash for my family. It was a total disaster! They begged me never to make it again...I wonder if they've forgotten about that yet :) ----- COMMENT: AUTHOR:

PG DATE:3/14/2009 07:13:00 PM My current strategy is to try to enjoy the feeling of being hungry. Probably not nearly as functional as snacking on healthy options.

I've looked at spaghetti squash in the grocery store, but always passed them over for lack of a plan or knowledge of how to cook it. ----- -------- AUTHOR: Julia TITLE: Cook. Eat. Grow? (Recipe: Salmon Teriyaki) DATE: 3/11/2009 05:33:00 AM ----- BODY:

When I started this blog, I wanted to write all about the food cycle – from growing and raising our food in the fields, to cooking it in the kitchen, and finally enjoying the meal around the dining room table. When I referred to “grow”, I specifically thought of the beginning of the cycle – what happens in the fields; and not of the end of the cycle: what happens to our bellies. With several friends on diets, I’m reminded that I can still afford to lose a few pounds, too, and have pulled out a few healthy recipes of my own.

One of my favorites is Salmon Teriyaki with Soba Noodle Salad. The teriyaki sauce has minimal added fat and makes a great marinade for the fish and dressing for the noodles. Soba noodles, which are high in fiber and protein, offer a great alternative to steamed rice or even brown rice. And mixed with julienne of vegetables, you have a complete meal.

Salmon Teriyaki with Soba Noodle Salad

1 teaspoon butter
1 teaspoon chopped garlic
1 teaspoon chopped ginger
¼ cup soy sauce
¼ cup sugar
2 tablespoons mirin
1 tablespoon rice wine vinegar

4 – 6 oz. salmon or arctic char files
8 oz. soba noodles
Lots of Julienne vegetables: carrots, scallions, cucumbers, red peppers and avocadoes are my favorites

1 kaffir lime leave, finely chopped

1. In a small skillet, melt butter over medium flame. Add garlic and ginger and cook until they become aromatic, about 3 minutes.

2. Add the soy sauce, sugar, mirin and vinegar. Stir until the sugar is dissolved. Continue cooking on high heat for about 1 minute or until sauce starts to thicken. Let cool.

3. Use half the teriyaki sauce to marinade the salmon.

4. Meanwhile, bring a large pot of salted water to a boil. Add soba noodles. Cook according to package directions (this can vary from 4 minutes to 8 minutes, depending on the brand). When noodles are cooked, drain and rinse under cold running water.

5. Toss noodles with remaining teriyaki sauce, vegetables and kaffir lime leaves.

6. Put salmon in an over-proof dish and broil for 5 minutes, or until the teriyaki starts to brown and glaze the fish. Turn the oven to bake to finish cooking the fish – timing depends on the thickness of the filets, but can take another 5 minutes.

Labels: Asian, recipes, salmon

----- COMMENT: AUTHOR:

Anonymous DATE:3/11/2009 07:27:00 AM I love both teriyaki salmon and soba, too. I would substitute reduced-sodium soy sauce, which is still plenty salty, and orange juice plus a packet of sugar substitute for the sugar. If loss of consistency is an issue, you can substitute agave nectar for the sugar, too. ----- COMMENT: AUTHOR:

Julia DATE:3/11/2009 09:48:00 AM Lydia -- Great suggestions for reducing the calorie count even farther. And good reminder that losing weight includes reducing fat and reducing sugar. ----- COMMENT: AUTHOR:

Anonymous DATE:3/11/2009 11:16:00 AM Looks yummy! Interesting that you mention Arctic Char. I've always been a fan of it but seldom see it get much press. It seems a great somewhat lighter-tasting substitute for salmon, at least in fillet form. Do you know if it has different nutritional properties? ----- COMMENT: AUTHOR:

Julia DATE:3/11/2009 11:58:00 AM David -- Arctic Char is definitely leaner. A little research reveals that it has half the calories and about 1/4 the fat as farmed salmon (which seems to be the most commonly available).

From www.nutritiondata.com
Salmon Filet (6 oz.) has 354 calories and 22 grams of fat.

Nutrition Data did not have information on Arctic Char so I had to seek out a different source

From http://www.seattlefishnm.com/downloads/SFC_Arctic%20Char.pdf
Arctic Char (6 oz.) has 178 calories and 3.6 grams of fat. ----- COMMENT: AUTHOR:

Anonymous DATE:3/12/2009 09:05:00 PM I see two new posts since I last visited. Nice you keep updating frequently. ----- COMMENT: AUTHOR:

test it comm DATE:3/15/2009 11:15:00 AM That salmon teriyaki dinner looks good! ----- -------- AUTHOR: Julia TITLE: Wasted Food - Revisited DATE: 3/08/2009 04:18:00 AM ----- BODY:

My name is Julia and I’m a recovering food-waster. I’ve been reducing my food- waste for nine months.

This change in behavior was inspired by an article by Jonathan Bloom in the New York Times about wasted food. Before I had my moment of enlightenment, I had a notorious habit of food-shopping without a plan, then devising a plan for my meals which invariably involved ingredients I hadn’t yet purchased, and then shopping a second time. This amounted to a huge pile of wasted food that went into my compost bin. Good for my garden, I suppose, but not good for my wallet. And especially bad as I work towards, “reducing, reusing, and recycling.”

One key success factor in my behavior modifications was utilizing my freezer more. Whenever I had leftovers that I didn’t think I could consume within a few days, I’d pop them in a ziploc bag or Tupperware and into the freezer. But as I discovered the other night, my freezer was PACKED!

I just returned from a few days out of town. Needless to say, the refrigerator was bare. Being tired from my travels, I didn’t want to grocery shop. I knew I had things in the freezer, and after unpacking, I realized I could make a simple, complete meal including green vegetables and protein.

The answer: Fried Rice (and Quinoa) with Edamame.

The quinoa was leftover from the Black Bean Salad (yes, a few quarts of black beans still line the freezer shelves) and the edamame was from…. from…. gosh, I can’t even tell you. And carrots, ginger and garlic lay in the bottom of the refrigerator crisper drawer – still crisp.

I also found some squash puree that will be lunch tomorrow and apple sauce that will be a little snack as soon as I finish this post!

My recipe for fried rice combines the elements of Eileen Yin-Fei Lo’s recipe with a Balinese twist.

Leftover Fried Rice
1 tbs. peanut or canola oil
2 tsp. fresh minced ginger
2 tsp. minced garlic
3 cups cooked rice and/or quinoa, cooled
¼ cup shredded white cabbage or carrots
¼ cup chopped tomatoes or edamame
2 tbs. fried shallots

Sauce
1 tbs. soy sauce
1 tbs. Chinese Rice Wine
½ tsp. salt
1 tsp. sugar
½ tbs. oyster sauce
1 tsp. sesame oil
1-2 tbs. srirachi chili sauce (depending on taste)

1. Combine ingredients for the sauce.

2. Heat skillet on high heat. Add 1-2 tbs. oil. Add garlic and ginger and cook until fragrant, but not browned (you may need to add more oil to the pan). Add ½ of the fried shallots, cabbage and tomatoes (or carrots and edamame). Cook for 1 minutes more. Add rice. Break up and stir fry until slightly brown and heated through. Stir in the sauce.

3. Remove rice from pan and put on a serving dish. Garnish rice with remaining fried shallots

Labels: Chinese, food waste, recipes

----- COMMENT: AUTHOR:

Reeni DATE:3/08/2009 01:49:00 PM I am trying to utilize all of the food I have leftover too and the little odds and ends of vegetables left. This looks delicious! I love edamame! ----- COMMENT: AUTHOR:

Dewi DATE:3/08/2009 02:19:00 PM Always love fried rice, very versatile and delicious.
Cheers,
elra ----- COMMENT: AUTHOR:

Heather DATE:3/08/2009 05:24:00 PM i try so hard to use "all" of my food, too. it's so easy to throw stuff away, rather than re purpose it, but trying out new uses for old food is a great way to stretch creativity and get new recipes. this was a great post - and the fried rice sounds SOOOOOOOOO good. ----- COMMENT: AUTHOR:

Anonymous DATE:3/08/2009 09:03:00 PM Julia - First, a big thanks for the seeds of turnips I received yesterday. I know I will enjoy them - I have never grown that cultivar. Did not have time to plant them today (was planting raspberries and peas) but will sow them tomorrow. Thanks again.

And then...hugely different: thanks for the link to that NY article. That is mind boggling - makes me want to cry! I have such a hard time picturing all that wasted food. Yes, we could feed the world if we had better distribution system... I grew up in a family where there was little food wasted (if at all), and I supposed I am blessed to have picked up that mind set. Eat it now, or freeze or dry it (or in my family's case, feed it to the dogs or the chicken). Never ever throw food out! "Left overs" is not a dirty word, and they can be dressed up or transformed anyway (roast chicken into pot pie, sausage onto pizza, pork roast into sandwiches etc).

I am glad you are coming out of the closet and encouraging all of us to eat and food-shop more responsibly. I am taking a similar sort of challenge - going several weeks without food shopping at all: I need to rotate pantry items (i.e eat the old stuff), and empty the freezer for the upcoming year, so there is room to store the half pig, and the fruit & veggies! Kind of fun! ----- COMMENT: AUTHOR:

Anonymous DATE:3/09/2009 07:09:00 AM I like to come here and aprecciate your recipes. I'm from Portugal and i've a blog in portuguese but now i have a blog in english in order to demonstrate the portuguese recipes.
Cheers,
Amélia ----- COMMENT: AUTHOR:

Mary Bergfeld DATE:3/09/2009 10:31:00 AM Julia, this is a great post - most informative. The affluence of the last decade fights with the common sense most of us learned in our mothers' kitchens. Another avenue for the thoughtful to visit is wasted energy - i.e. ovens turned on to bake a single meatloaf. With some forethought we could better use our heat sources. ----- COMMENT: AUTHOR:

Anonymous DATE:3/09/2009 03:49:00 PM I have a hard time using the freezer in the way you suggest. I think there are common sense things that I need to learn that perhaps you could address in another post? Like how to avoid freezer burn, and how to thaw things easily.

I end up having to thaw things in the fridge overnight because I can't thaw them quickly (microwave cooks them, cold water doesn't work quickly enough), and so things in the freezer require planning to use. That's not an insurmountable obstacle, but it means it's harder to use the freezer as temporary storage. (as a result I leave cooked food in the fridge too long, like a week)

Also - love the idea of fried quinoa. Do you think the same thing could be done for couscous? It's a pasta, after all, and one can fry noodles. ----- COMMENT: AUTHOR:

Julia DATE:3/09/2009 05:14:00 PM Reeni -- What's your secret for using up the odds and ends? And thanks for visiting!

Elra -- it really is! Best way to use up left overs and have a delicious meal.

Heather -- Yeah, it does force creativity.

Sylvie -- You're welcome! And as my grandmother used to say, "Use them in good health!"

Amelia -- thanks for visiting my blog.

Mary -- that's an excellent point about the oven. Like avoiding food waste, it requires extra planning.

Bishop22 -- Wrap things in a way that avoids air contact.... that's the best way to avoid freezer burn. It's hard to give a blanket answer for defrosting -- it really depends on what your talking about. I also tend to freeze things in individual portions so I can take out just what I need and it defrosts faster. ----- COMMENT: AUTHOR:

Melissa DATE:3/09/2009 06:42:00 PM Great job with the odds and ends (mmmm fried rice) and kudos for attempting to not waste food. I do the same. I got tired of my beautiful produce going bad, so now I approach dinner either day by day or I have a solid 3-4 day plan that uses many of the same herbs/produce for each recipe. Hooray for no waste! ----- COMMENT: AUTHOR:

Anonymous DATE:3/09/2009 08:13:00 PM Nice save. I know it's so easy to shop planless, I try not to but it happens. This sounds like it was a wonderful dish. ----- COMMENT: AUTHOR:

Anonymous DATE:3/09/2009 09:44:00 PM The other dish I use for leftover vegetables is spanish omelet. No reason to do the traditional potatoes, when you can put odds and ends in ... always tastes great. ----- COMMENT: AUTHOR:

Julia DATE:3/10/2009 11:44:00 AM Melissa -- good for you for making a 3 day plan!

noble pig -- we all try so hard to do the right thing... it just doesn't always work that way.

Bishop22 -- good suggestion, thanks! ----- COMMENT: AUTHOR:

Lori DATE:3/11/2009 02:19:00 PM Bravo for you for utilizing what you have! That makes me want to dance and sing. And it makes me want to jump in and eat it too! ----- -------- AUTHOR: Julia TITLE: Celery Root - Recipe Request DATE: 3/03/2009 11:54:00 AM ----- BODY:

Just this morning, a friend lamented the vast quantities of celery root in his organic produce delivery box. For the benefit of my friend and the other customers receiving deliveries from Boston Organics, I've put together this compilation of recipes. Feel free to add your favorite recipe suggestions in the comments.

With a mild celery flavor, celeriac looks similar to a jicama, and is often confused at the supermarket. But its fuzzy exterior and knobby roots on the bottom distinguish it. And if you still can’t tell the difference, take a whiff – you’ll get a faint smell of celery. The celery root comes from the leaf celeri variety, which is different than the variety from which we get stalks.

The root’s minimal starch content makes this an easy vegetable to cook. And my favorite preparation, pureed with a little cream and lemon juice, capitalizes on this. Pureed celery root is a great side dish for pork, duck, braised short-ribs or salmon. Mine second favorite preparation: served with smoked salmon as an appetizer or hors d'oeuvre.

Alternatively, you can cook the celery root in cream and use the cooked root and cream to toss with pasta. No matter how you cook the celery root, it’s best to cook it in liquid. And like all root vegetables, start with cold water.

Celery root can also be eaten raw. Most commonly, it’s sliced into thin strips (julienne) and tossed with a mayonnaise based dressing: a French variation of coleslaw called Remoulade.

Celeriac Puree
2 knobs celery root (celeriac)
½ cup cream
salt, pepper and lemon juice to taste

Using a paring knife, peel celery root. Cut into 1/8th.

Put celery root in a pot and cover by one inch with cold ,salted water. Boil the be-jeebies out of it, approximately 15 minutes (more or less depending on how small the pieces are). When you can easily poke the celery root with a fork ,they’re tender. Drain, reserving about ½ cup of water.

Put in a food processor, and puree with cream. Adjust consistency with water. Add lemon juice, 1 squeeze at a time, until it is seasoned to your taste. Adjust seasoning with salt and pepper.

When serving celeriac puree as a side dish to salmon, duck or pork, consider one of these two wine sauces which will further enhance the flavors:

Wine Sauce
1 cup red wine or port
1/2 lemon juiced
1 large shallot, minced
1/4 cup chicken broth, cream or water (or combination)
1 – 2 sticks butter

Melt 1 tbs. butter in a sauce pan. Add shallots and cook for 1-2 minutes or until soft. Add wine, and let it reduce to about 2 tbs. Add chicken broth (or other liquid) and bring to a boil. Turn off heat and whisk in butter, 2 tbs. at a time - for a total of 1/4 -1/2 lb. depending on your taste. Adjust seasoning with salt, pepper and a small squeeze of lemon juice

Caramelized Balsamic Sauce
½ cup sugar
1 tbs. garlic, chopped
1 cup balsamic vinegar
1 tsp. juniper berries, crushed

Put sugar and garlic in a pot, with 1/2 cup of water. Put over high heat, and stir just until sugar dissolves. Continue cooking without stirring, until sugar turn a deep golden color. Add balsamic, carefully, and juniper berries. Simmer sauce for 10 minutes, until sugar redissolves, and the sauce reduces by 1/4. Remove from heat, and keep in warm place. Strain out juniper berries before serving.

Celery Root Remoulade
1/4 cup mayonnaise
1 tablespoon minced fresh parsley leaves
2 teaspoons fresh lemon juice
1/2 teaspoon drained bottled capers, minced
1 teaspoon Dijon mustard
1 tsp fresh tarragon, minced, or ¼ tsp. dried.
2 small celery roots, peeled and cut into matchstick pieces or shredded coarse

In a small bowl combine ingredients for dressing: mayonnaise, parsley, lemon juice, capers, mustard, tarragon, and salt and pepper to taste. Mix until combined well. Toss with celery root. Chill until ready to serve. Makes a great side dish for crab cakes or grilled fish.

Labels: celiac, recipes

----- COMMENT: AUTHOR:

Heather DATE:3/03/2009 03:06:00 PM i rally enjoy celery root, and kind of love its rough and tumble appearance. your recipes sound great! ----- COMMENT: AUTHOR:

Karen DATE:3/03/2009 04:55:00 PM Too much celery root? Your friend can give some to me...I was going to buy it at Whole Foods, but it was kind of squashy so I passed.

I've made celery root puree with apples, and a soup with celery root and pear, but I can't find those recipes! If I dig them up I'll post 'em...in the meanwhile, I think you could substitute celery root for turnip in this recipe for saag (adapted from "The Complete Asian Cookbook," by Charmaine Solomon):

1 lb spinach or other greens
2 medium turnips or 1 giant white radish (like a daikon) or 1 celery root
1 tablespoon ghee or oil
1/2 teaspoon black mustard seeds or panch phora
1 medium onion, finely chopped
1 teaspoon finely grated fresh ginger
1/2 teaspoon chili powder
1/2 teaspoon ground turmeric
1 1/2 teaspoons salt, or to taste (I use a lot less than that!)
1/2 teaspoon garam masala

Wash the greens and remove any tough stalks. Chop or tear the leaves into small pieces (I cheat and use baby spinach, no tearing or chopping required...).

Peel and dice the turnips/radish/celery root into ~1/2-inch cubes.

Heat the ghee or oil in a large pot and add the mustard seeds. Let the seeds fry until they begin to pop and then add the onion and ginger. Fry on medium heat until the onion is soft and golden.

Add the chili powder, turmeric, and salt; stir and cook for 1-2 minutes.

Add the diced turnip and a little water and stir. Cover and cook over low heat until the turnips are soft (check that they do not stick to the pot and add water as necessary). If you are using mature greens, add them to the pot now; stir occasionally as the greens cook down to ensure that everything cooks evenly.

Uncover the pot and mash the turnips with a potato masher or large wooden spoon. If you are using baby spinach, add it now: add a bunch of spinach to the pot, stir, cover and cook until the spinach wilts, then add another batch of spinach to the pot, etc.

Sprinkle the garam masala over the vegetables and simmer for another 5 min or so. If there is excess liquid, simmer longer. Mash everything together again, taste for seasoning and add a little lemon juice if desired.

Serve with rice and curries. ----- COMMENT: AUTHOR:

Anonymous DATE:3/03/2009 05:46:00 PM I love mixing my celery root puree with pureed mashed potaotes. It has such a great flavor! ----- COMMENT: AUTHOR:

Anonymous DATE:3/03/2009 05:49:00 PM and of course, it's delicious in any chunky soup. Just diced like you would potatoes, and add to the broth.

Such a tasty vegetable! ----- COMMENT: AUTHOR:

Mary Bergfeld DATE:3/04/2009 07:09:00 AM I, too, add celery root to mashed potatoes. Good stuff that! Thanks for stopping by my blog. I hope you'll come often. ----- COMMENT: AUTHOR:

grace DATE:3/04/2009 12:22:00 PM well, it sure is an ugly beast, but look at everything you can do with it! great post, julia. :) ----- COMMENT: AUTHOR:

Julia DATE:3/04/2009 03:51:00 PM Heather -- Great description!

Karen -- I'm with you! Looks like a great recipe! Thanks for sharing.

Noble Pig and Mary -- I think I'm the only one that like my celery root puree straight... I see you mix it with potatoes and Karen with apples...They all sound delicious!

Sylvie -- Brilliant... in a broth... I tend to pick the richer preparations, but I like this... light and clean.

Grace -- it is ugly, isn't it? But it's got a great personality! ----- COMMENT: AUTHOR:

trapezeboy DATE:3/05/2009 06:15:00 PM I like to roast it along with potatoes and rutabaga, the standard olive oil, salt, pepper thing.

They are REALLY good as is, but I recently discovered making a curry out of them. The roasted flavor carries over nicely and it's super easy to do. Delish! ----- COMMENT: AUTHOR:

Karen DATE:10/15/2009 04:18:00 PM My great aunt always taught us to peel the root, slice it in 1/8th to 1/4th inch thickness, then cut into 1/6th's or 1/8th's wedges, steam until tender, drain, toss in olive oil, garlic and pepper to taste, chill and serve with in salads or on it's own with roast beef, grilled steak, roasted or grilled chicken, or a side for pasta. ----- -------- AUTHOR: Julia TITLE: Taramasalta: Greek Mayo? DATE: 2/22/2009 08:40:00 AM ----- BODY:

Taramasalata
1 slice bread
1 heaping tablespoon tarama
1 1/2 cups oil - all olive oil or a 50-50 blend of olive and canola
1/2 small onion
1/4 cup lemon juice

1. Soak bread in water. Squeeze it out.

2. Put bread and tarama in the basin of a food processor. Turn motor on and let run for 30 seconds.

3. Slowly, slowly drizzle in the oil. When it starts to thicken, add the lemon juice and onions. Continue processing until all the oil is added.

4. Let sit overnight.

5. Serve with crackers or crusty bread.

Labels: dips, Greek, recipes

----- COMMENT: AUTHOR:

Heather DATE:2/22/2009 11:08:00 AM mmmm. that sounds delicious and looks beautiful! i've never heard of it before! ----- COMMENT: AUTHOR:

Anonymous DATE:2/22/2009 11:28:00 AM Wow, I've never heard of this, sounds interesting ----- COMMENT: AUTHOR:

Peter M DATE:2/22/2009 11:41:00 AM Julia, I use a dash of liquid smoke (no mention of smoked onion)because some Taramas in Greece have that hint of smoke that I love.

Your tarama looks dreamy and I can't wait to make a batch this upcoming Lent.

Thanks for the link-luv.;) ----- COMMENT: AUTHOR:

Anonymous DATE:2/22/2009 10:28:00 PM So delicious, and so simple to make. Who knew? ----- COMMENT: AUTHOR:

Anonymous DATE:2/23/2009 01:16:00 AM I don't like mayo. I know a whole bunch of people who don't touch it, just like me :-) ----- COMMENT: AUTHOR:

Julia DATE:2/23/2009 06:29:00 AM Heather and Cathy, You can also buy it pre-made, though homemade is much better!

Peter, aha! Thanks for the explanation.

Lydia, Indeed... though it still isn't Miracle Whip ;)

Bishop22, I promise I won't make you or any of your friends eat it. ----- COMMENT: AUTHOR:

Laurie Constantino DATE:2/24/2009 04:01:00 AM no, no, no on the liquid smoke (sorry Peter) - for me, at least, the dominant flavor of liquid smoke would overwhelm the tarama. then again, i've never tried it so maybe peter's right that it would be good! ----- COMMENT: AUTHOR:

Julia DATE:2/24/2009 06:39:00 AM Laurie, even before you posted your comment, I was thinking about the smoky tasting tarama. It reminds me of bonito - the dried tuna that's served shaved on so many Japanese dishes. To me, that also tastes smoky. I wonder if it's something in the drying/curing process. Any thoughts? ----- COMMENT: AUTHOR:

Anonymous DATE:2/24/2009 07:35:00 AM i've gotta say, i often pass that exact glass jar of tarama and now i may just have to pick one up. i love the idea of this as a "dip". i'm also thinking of other ways to use it as a topping for something. are the fish eggs very salty and very fishy or very fishy? ----- COMMENT: AUTHOR:

Julia DATE:3/01/2009 01:08:00 PM WANF -- the eggs are definitely salty but not fishy. Briny maybe. ----- -------- AUTHOR: Julia TITLE: Jute Leaves: Moloukia DATE: 2/20/2009 10:43:00 AM ----- BODY:

Don't forget about the giveaway of Even’ Star Organic Farm Seeds. These heirloom seeds are of the highest quality, and are cultivated to yield the most flavorful, hardiest plants. All you need to do is leave a comment on my blog between now and Friday, February 27th at 5pm EST.

My college apartment was down the street from a Lebanese deli. Instead of eating in the campus cafeteria, I’d head over to the deli to satiate my cravings for falafel and hummus. Having spent much of my youth eating in the Israeli and Arab restaurants of Jerusalem, this was my comfort food. After many visits, I became friendly with the owner and he steered me towards the daily specials – each day his wife would make a traditional, home-style dish for lunch. Sometimes it was a lamb dish scented with cinnamon, others it was fish, but my favorite was “Molokhia” -- chicken simmered with a leafy green vegetable served over rice-noodle pilaf and topped with toasted pita.

I never saw this dish in another restaurant again, so began a quest to recreate it. Every time I met a Lebanese, I would interrogate him to figure out what this dish really was and find out how to make it. Finally, I was able to find a good recipe and a source for the distinctive “Moloukhia” leaves.

Moloukhia are the leaves from a variety of the jute plant. They have a unique texture that some describe as a cross between okra and spinach. Other descriptions include, “slippery” and “gelatinous.” The nutritious leaves thicken the chicken broth and give a rich flavor to the stew. A heavy dose of lemon juice at the end balances the creaminess. It’s an unusual flavor, but highly addictive.

This dish originates from Egypt, but has spread across the Middle East. Spellings can vary, including moloukhi, molokhya and moolkhia, as can its botanical name: jew's mallow, nalta jute, tussa jute, corchorus olitorius. Fresh molokhi is not available in the U.S. but can be purchased dried or frozen in most Arab Markets.

To coax out the best flavor from the stew, it needs at least 30 minutes of simmering. Unfortunately, the long simmer does not bode well for a bright green dish. When prepared with rabbit, it’s fit for a Pharaoh.

Molokhia
1 lb. chicken or rabbit meat
1 large onion, chopped
2 tsp. salt
1/4 tsp. pepper
4 cups chicken broth or water
4 tbs. butter
3 cups dried moloukhia leaves or 10 oz. frozen
1/4 cup lemon juice
2 cloves garlic
1 tbs. coriander

Season chicken with salt and pepper. In a large skillet or pot, combine chicken, onion and broth. Bring to a boil over high heat and reduce to simmer. Let simmer while preparing the next steps.

In a small skillet, melt 2 tablespoons butter over medium heat. Saute crushed garlic with coriander for 2-3 minutes until garlic starts to soften and the coriander becomes aromatic. Take some of the liquid from the chicken to deglaze this pan and add to above.

If using dried leaves, melt remaining butter over medium heat. Stir leaves for 3 minutes. Remove from heat and crush. Add leaves to the simmering pot. Continue simmering for 30 minutes. Total cooking time should be about 45 minutes. If using frozen leaves, simply add to the chicken pot with remaining butter. Cook for 15 – 20 minutes.

Just before serving, stir in lemon juice. Adjust seasoning to taste with salt and pepper. Serve over rice pilaf, or rice mixed with pilaf noodles

I'm submitting this recipe to the Weekend Herb Blogging Event. Started by Kayln's Kitchen, it is now organized by Haalo of Cook (Almost Anything) at Least Once. This week's host is the ever-charming Susan from The Well-Seasoned Cook.

Labels: chicken, lebanese, recipes

----- COMMENT: AUTHOR:

grace DATE:2/20/2009 12:40:00 PM oh MAN--if i were located anywhere near a lebanese deli, i would be there every day, i kid you not. thanks for the recipe! ----- COMMENT: AUTHOR:

Heather DATE:2/20/2009 05:36:00 PM that sounds delicious! i love lebanese food :) ----- COMMENT: AUTHOR:

Susan DATE:2/21/2009 08:20:00 AM OMG! Jute...the things one does not know...: D

Thank you, Julia, for a most intriguing WHB recipe! ----- COMMENT: AUTHOR:

PG DATE:2/21/2009 01:39:00 PM Sounds very interesting. I'm having a hard time imagining a cross between okra and spinach that is slippery and gelatinous. ----- COMMENT: AUTHOR:

Anonymous DATE:2/22/2009 11:38:00 AM oooh... what fun, a new vegetable to try - something I am not familiar with!

A quick search on Wikipedia yieded:
Mulukhiyah or Malukhiyah (Arabic: ملوخية) is the Arabic name for Mallow-Leaves which are the leaves from the plant Corchorus, a herb in the larger family of the mint often termed jute. The green vegetable is a well known part of the Middle-Eastern, mainly Egyptian cuisine and also known by some Far East oriental dishes as well such as Japan, it is a rather bitter herb with a natural thickening agent. It is the main ingredient of a popular Egyptian dish by the same name. Malukhiyah is prepared in a few ways: the original is the Egyptian style in which the mallow leaves are very finely chopped, with ingredients such as garlic and coriander added giving it a characteristic aromatic and tasty feature, or the Syrian and Jordanian style in which the mallow leaves are left whole. Malukhiyah Stew is served with rice, but is mostly enjoyed with chicken (Chicken and Mallow-Leaves Stew is a well known dish in Syria) or with rabbit a popular Jordanian dish."

Ah... yes, mallow or mallow-like would be indeed gelatinous. Thank you Julia for writing about this vegetable. Now, I need to find myself some seeds. ----- COMMENT: AUTHOR:

Julia DATE:2/23/2009 06:37:00 AM Grace, me too! We'd probably be seeing a lot of each other ;)

Heather, I'm not sure why there aren't more Lebanese restaurants around...

Susan, Thanks! I look forward to learning about other new ingredients. Looking forward to the round up.

PG - You know the textural qualities of okra that make it less than universally loved? Same thing. Only in a leafy green.

Sylvie, You know it didn't even occur to me to look for leaves. Given the climate of New England, as compared to Egypt, I imagine I would not be able to grow it... but I bet you could! ----- COMMENT: AUTHOR:

Anonymous DATE:2/23/2009 09:46:00 AM I had this once as the daily special at Aceituna in Kendall Square. It was advertised as "Chicken with Mallo Leaves."

The restaurant advertises itself as "mediterranean" but the folks that own it are Egyptian.

At the time, I asked them where you get Mallo leaves. They said, Watertown. ----- COMMENT: AUTHOR:

Marilu Utrera DATE:4/10/2009 01:05:00 PM i am trying to find these moloukia leaves but havent got a clue... do you know of any place near boston that might have it? ----- COMMENT: AUTHOR:

Julia DATE:4/10/2009 02:06:00 PM Hi Marilu,

Thanks for visiting my blog. And I'm thrilled that you'll be making moulkhia. It's a wonderful dish that's truly under-appreciated by many Americans.

I bought the frozen leaves at Al Hoda Market on Prospect Ave. in Cambridge. It's quite close to Inman Square. In the South End, the Syrian Grocer (on Shawmut) sells both the dried and frozen leaves. ----- COMMENT: AUTHOR:

Anonymous DATE:7/13/2009 09:29:00 AM More ideas for finding the leaves: I found them in my (fairly large) Chinese grocery, in one of the frozen aisles.

Thank you for the recipe... I already have rabbit in the freezer!

m ----- COMMENT: AUTHOR:

Anonymous DATE:1/19/2010 09:01:00 AM Well, Rose's Lime Egypt is on the Mediterranean, so, it does qualify to be called Mediterrenean ----- -------- AUTHOR: Julia TITLE: Asian Pears with Salt -n Pepa Shrimp DATE: 2/16/2009 09:20:00 AM ----- BODY:

Asian pears are a cross between apples and pears -- juicy like a pear, but crisp like an apple. The round shape resembles an apple, but the brown skin more closely looks like a bosc pear. And unlike their pear-cousin, the flesh is firm when ripe.

Though they are good eating, I typically use them in a sauce -- for Salt -n Pepa shrimp or with Avocado-Lemongrass Springrolls.

1 lb. shrimp, peeled and deveined
2 tbs. corn starch
2 tsp. salt
1 tsp. sugar
1/4 tsp. Sichuan pepper
1/8 tsp. five spice
2 scallions, cut into rounds
2 serranos or Thai chilies, cut into rounds
1 tbs. oil

Toss shrimp in corn starch.

Heat a large sauté pan over a high flame. Add oil. Add shrimp and sauté for 2 minutes, or until they begin to turn pink. Add spring rolls to pan.

Sprinkle in spice mix (you will have extra) and coat shrimp with spice, scallions and chilies.

Asian Pear Sauce

1/4 cup dashi or water
1/4 c. soya,
1 tbs. sugar
1 - 2 Asian pears, cored (no need to peel)
1 tsp. chili paste
1 1/2 tbs. mirin
2 tsp. rice vinegar
zest and juice of 1/2 lemon
1/4 cup toasted sesame seeds
2 tsp. sesame oil

Put everything in a blender and puree.

Labels: recipes, shrimp

----- COMMENT: AUTHOR:

grace DATE:2/16/2009 12:53:00 PM pears. chile paste. mirin. sounds like a glorious sauce to me! ----- COMMENT: AUTHOR:

Anonymous DATE:2/16/2009 04:31:00 PM Is Asian pear a tenderizer, or do I have it confused with something else? I've never used it in a sauce, but I'm bookmarking to try this one. ----- COMMENT: AUTHOR:

Anonymous DATE:2/16/2009 05:26:00 PM This sounds wonderfully eotic. ----- COMMENT: AUTHOR:

PG DATE:2/17/2009 08:21:00 AM There are a couple ingredients in here I've never tried - dashi, Asian pears, sichuan pepper, mirin. Sounds like a good dish to discover new flavours with. ----- COMMENT: AUTHOR:

Anonymous DATE:2/17/2009 09:09:00 PM Hi,
I would like to invite you to a Food Bloggers Dinner on behalf of a client. If you could please email me your contact info. so that I can send you their invitation?
Thanks,
Katie

kscully@directpartners.com ----- COMMENT: AUTHOR:

Julia DATE:2/18/2009 03:37:00 PM Grace, thanks!

Lydia, you're correct. Asian pears can also be used as a meat tenderizer.

Noble, sounds exotic, but tastes delicious.

Psychgrad, definitely some new things. check out [eating club] vancouver for a good recipe for dashi... http://www.eatingclubvancouver.com/2008/11/dashi-three-types.html ----- COMMENT: AUTHOR:

Melissa DATE:2/20/2009 03:33:00 PM PG - You should try all of those, for sure!

Julia, I love Asian pears and I love this shrimp, but never wuold have thought to combine the flavors. Great stuff! ----- -------- AUTHOR: Julia TITLE: Inspiration: Cinnamon DATE: 2/11/2009 10:55:00 AM ----- BODY:

For as long as I’ve been cooking, cinnamon has been an integral part of my pantry… its sweet and spicy scent enhances so many dishes, both sweet and savory. I add it to chocolate desserts for a little kick or blueberries for a warm accent. Since I’m not much of a baker, I more often use it in savory dishes: Moroccan Style Chicken, Italian-Style Braised Chicken or Grilled Lamb Kebabs.

Beyond my staple recipes, I never really thought about cinnamon beyond the basic ground or sticks I keep in 4 oz. jars in the spice drawer. I first learned about Vietnamese Cinnamon just a few months ago, when reading White on Rice Couple's blog…. I was intrigued! First, because of its particularly spicy flavor, it seemed better suited to my style of cooking. Second, I knew I’d be traveling to Vietnam, so I’d have a chance to buy at its source.

Indeed I purchased several quills of cinnamon on my recent trip. When I returned home, I scoured on-line and in my cookbook library for recipes that use cinnamon, but little other spicing. I wanted the cinnamon to really be able to shine. Then, as I was procrastinating one day, reading “Equal Opportunity Kitchen” I noticed that Psychgrad had cinnamon rolls on her list of recipes she’d like to try. This seemed perfect... and even more fun, I thought we could cook together! I invited Psychgrad over for a virtual cooking party.

Cinnamon Rolls are a spin-off from Brioche or Challah. All three use a similar enriched yeast dough; the richness coming from either butter or oil, and eggs. The cinnamon roll dough gets an extra kick from the swirls of sugar and butter in the middle.

The Vietnamese quills of cinnamon, which come from the bark of a variety of evergreen tree, are huge – 15 inches long and 4 inches around.

I used my coffee bean grinder (which I cleaned first, of course) to break down the sticks into a coarse powder. I’ve normally kept my pantry stocked with both ground and stick cinnamon, and pull out the jar that is necessary for a given recipe. I’ve never actually ground my own cinnamon, so my initial thought with the coarse grind was that this is a liability. In fact, I rather liked the little bits of cinnamon sprinkled throughout – they offered an unexpectedly pleasant, spicy burst.

I further modified the traditional cinnamon bun recipe by adding a ½ teaspoon of cinnamon to the actual dough – ignoring Penzy’s recommendation to use less of the Vietnamese variety than what a recipe suggests of the usual variety.

Be careful with these… if you’re like me, and can’t tolerate a lot of sugar, you could be in trouble… the spicy sweetness is addictive. The neighbors have been complaining about the noise from me bouncing off the walls with too much sugar.

½ cup warm water
2 ¼ teaspoons dry yeast
½ cup milk
¼ cup sugar
½ stick butter
1 teaspoon salt
½ teaspoon cinnamon

2 eggs
3 ½ cups flour

1 ½ sticks unsalted butter
1 ¼ cups brown sugar
1 tablespoon ground cinnamon
1 tablespoon melted butter

1. In a small bowl, combine warm water and yeast. Stir to dissolve. Let sit for 10 minutes to let the yeast activate.

2. In a small skillet, melt the butter with the sugar. Removed from heat and whisk in the milk. Stir until sugar is dissolved.

3. Combine milk/butter mix, yeast and eggs in an electric mixing bowl fitted with a dough hook. Add ½ cup flour and begin mixing. Add salt and cinnamon.

4. Continue mixing and adding flour until the dough comes together in a firm ball, you may not need all the flour… or you could need a little extra depending on the day’s humidity.

5. Knead the dough for an additional 5 minutes or until it’s smooth and elastic.

6. Let dough sit covered in a warm area until doubled in volume. About one hour.

7. Meanwhile, melt remaining butter with ¾ cup of brown sugar over low heat. Stir until combined and sugar is dissolved. Pour into a 13 x 9 inch pyrex dish. Mix together remaining sugar and cinnamon

8. When dough is doubled, roll it out on a well floured table into a rectangle, about ½ inch thick and 18 x 14 inches. Brush with butter. Sprinke sugar mix on top.

Tightly roll up dough. Cut into 1 inch slices. Put slices in baking sheet. You don’t need to crowd the pan as the rolls will expand as they rise and bake.

Pre Rise....

Post Rise....

9. You can bake the rolls immediately, or refrigerate them overnight and bake first thing in the morning. Bake at 375 for 20 minutes.

10. Let cool for 5 minutes before flipping out of pan. Serve warm with coffee.

I'm submitting this recipe to Southern Grace's Cinnamon Celebration.

Labels: cinnamon, recipes, vietnam

----- COMMENT: AUTHOR:

PG DATE:2/11/2009 11:54:00 AM Bouncing off of walls is a good way to describe it. Thanks for the push to make these. Any time you feel like procrastinating - let me know. Though, let's go for something a bit healthier next time. :) ----- COMMENT: AUTHOR:

grace DATE:2/11/2009 06:26:00 PM perfection. this vietnamese cinnamon is something special, and that's for sure. :) ----- COMMENT: AUTHOR:

Heather DATE:2/11/2009 08:52:00 PM cinnamon is the best, huh? these look delicious! ----- COMMENT: AUTHOR:

Anonymous DATE:2/11/2009 10:36:00 PM I could get seriously addicted to these! A friend who traveled to Vietnam last year brought me some lovely Vietnamese cinnamon in a box made of a large piece of cinnamon bark. ----- COMMENT: AUTHOR:

Peter M DATE:2/12/2009 04:16:00 PM I've yet to refuse a cinnabon bun/roll. Theire aroma alone in the morning could solve world peace. ----- COMMENT: AUTHOR:

Anonymous DATE:2/12/2009 04:52:00 PM Just awesome! Glad you got them done...so beautiful. ----- COMMENT: AUTHOR:

Julia DATE:2/13/2009 12:02:00 PM Pyschgrad - yes, healthy next time! :)

Grace - Indeed! What have you been making with in?

Heather - it really is!

Lydia -- I loved those cinnamon boxes! I'm not sure why I didn't buy one to go along with the cinnamon.

Peter -- I'm right there with you.

noble pig -- thank you! ----- COMMENT: AUTHOR:

Dewi DATE:2/14/2009 10:56:00 AM Julia, those cinnamon buns look so good. I never seen Vietnamese cinnamon before. Your house must have been smell wonderful when you bake it.
Cheers,
Elra ----- COMMENT: AUTHOR:

Donna-FFW DATE:2/16/2009 08:26:00 AM These look so awesome. Lots of work, but I bet they were worth it. ----- COMMENT: AUTHOR:

test it comm DATE:2/19/2009 10:39:00 PM Those cinnamon buns look good. I am going to have to look for some Vietnamese cinnamon. ----- COMMENT: AUTHOR:

Anonymous DATE:3/06/2009 10:19:00 PM Julia, do you think everyone knows CSA? that is, what it stands for? ----- --------