The Emergency Food Hotline

hiatus!

2011-03-20T22:39:00.001-05:00

Dear Friends,

Life around here has been very busy...as you may have noticed from the lack of finished posts here at the Food Hotline. I've still been taking some calls and emails, dispensing advice, collaborating on new meals and recipes, and cooking a lot at home. I also recently catered a whole wedding dinner (and baked three cakes!) for a dear friend, and that was quite the undertaking. But aside from that, working my regular job and attempting some kind of personal life and art practice has pretty much consumed my time. Hopefully I will have more time soon to add to the blog! And callers - if you call and I don't respond right away, sometimes email is better, or even texting, since I'm in a library basement most of the day.

Now a photograph of the happy bride and groom I cooked for.....

And one of the cakes...

Such lovely friends!
Happy cooking & problem solving. XO

Some Eats

2010-07-19T13:43:00.001-05:00

sunday breakfast

2010-06-29T15:59:00.000-05:00

Meyer Lemon Overload

2010-06-17T12:26:00.002-05:00

About a week ago, a coworker of mine brought a huge bag of Meyer lemons to work. Most people only took one or none (!), so my friend Becky and I split the bulk of them. And so began a week and a half of lemon debauchery. I didn't preserve any, which I kind of wish I had now. Instead, I made as many desserts as I could.

I made two Shaker Lemon Pies, one pan of Last Minute Blueberry Lemon Bars, and one incredible Meyer Lemon Cake. And I still have one lemon left. I think I will be making the Meyer Lemon Cake again - it was a veritable knockout. I am salivating just thinking about it. So moist! So tangy, and yet so sweet! I will be adding pictures when I get home to further excite your taste buds. For now, here's a quick pic of some sliced up lemons just waiting to get macerated...

In other Food Hotline news, I have been failing to bring you most of my call and email requests for advice and assistance. Here I will share a few gems from recent weeks. There was the question of trussing a chicken - what to do if you don't have any twine to tie the legs together. And then a call about making a quick birthday icing for a lovely lady's last minute cake. Oh, and let's not forget about Scuffins, or the muffins that call for chia seeds (what!), which I have still yet to try! Don't worry, reader, I will flesh out all of these exciting thoughts momentarily...

Taurat Tandoori

2010-05-29T00:23:00.002-05:00

Mike may look tired here, but he is probably just trying to hide his excitement at the prospect of tearing into some Aloo Gobi, Vegetable Coconut Masala, Rice, Garlic Naan and Mango Lassi. We found Taurat Tandoori by accident tonight, while we were looking for a different Indian place called Aladdin Sweets & Cafe. We didn't find it, but the window of Taurat was on the block where Aladdin was supposed to be, and it caught my eye.

They have a great vegetarian selection, and some yum sounding dishes I haven't had as well (like Bhindi Bhaji - Okra with onion and garlic in a Curry sauce - which I want to try ASAP!), and 8 different kinds of naan. The Vegetable Curry Masala was creamy and rich, and each vegetable stood out on its own. None tasted like their flavor had been all cooked out (the cabbage was especially delicious). And the Garlic Naan was light and flavorful without being too oily. Of course the Lassi was just what I needed after a few spicy bites. Nothing disappointed here. I was shocked that we were the only patrons eating in, but perhaps they have more of a lunch crowd than dinner? They do have a $7.99 lunch buffet that I intend to try soon.

I also enjoyed that it was clearly a family run restaurant. The children played together at a table toward the back and helped their mother bring chutney and plates out to us. There was a feeling of warmth and welcome at Taurat. Even though one of the walls was barely patched and some of the decor didn't mesh, personality and ambiance were strong. I guess I've also just been hankering for some serious indian food, and that was exactly what I got. Thanks, Taurat Tandoori!

And in case you have the chance to go, here is the location:

Taurat Tandoori
101 South Vermont Avenue
Los Angeles, CA 90004
(213) 383-6780

Chocolate Chippies

2010-04-27T21:40:00.004-05:00

Here is my foolproof method for chocolate chip cookies. It's easier than pie. I've had it memorized for about 15 or so years, and I think it's mainly adapted it from the Nestle Toll House recipe and the Roundy's generic brand chips...

Ingredients:
2 1/3 c flour
1 tsp salt
3/4 tsp baking powder
3/4 tsp baking soda
2 sticks unsalted butter at room temperature
3/4 to 1 c sugar
3/4 c b. sug
1 tsp vanilla
2 eggs at room temperature
lots of chocolate chips! (of good quality please)
extra sea salt

Preheat oven to 350.

1. You will need two bowls. In the smaller bowl, combine the flour, salt, baking powder/soda and whisk to combine. Sift together if you have a sifter.

2. In the larger bowl, beat butter til lighter in color and fluffy (few minutes). Then add sugars and beat again until fluffy. Add vanilla and eggs, one at a time, and mix/beat until again fluffy and smooth.

3. Slowly add flour mixture (in 3 rounds) and combine well. Should be thick and smooth looking. Remove whisk and use a wooden spoon to stir in at least 2 cups choc chips.

4. Drop small balls of batter onto un-greased cookie sheet, sprinkle a bit of sea salt on each cookie, and place in oven for about 7-8 min depending on altitude and oven.

5. You know the cookies are done if they are barely golden on the bottoms/edges but still light on top. I take them out before they look totally done because they will continue to bake as they cool. They will remain softer this way, but still crisp at the edges. My dad taught me this, and he couldn't have been more right.

Eat and enjoy.

Mystery Stew with improvements requested

2010-03-15T15:55:00.003-05:00

Today I received a question about adding flavor to a catch all stew of dumpstered veggies. I will relay a sampling of our correspondence about it below.

For those unfamiliar with dumpster diving, it refers to seeking out the trash behind restaurants and grocery stores for their expired or unwanted items, and putting them to use. There is a large population of people that subsist on dumpstered food, and it uses up perfectly good food that otherwise would contribute to landfills. What could be better than that? Of course, those who practice this "freeganism" must use their own judgment about whether a rotten tomato is safe to eat or not, but there are many ways to put almost anything to use - even a half rotten tomato!

Here is an example of some stew, not made with dumpstered items, but made with everything bu the kitchen sink...

mmm, stew...

Hi Jennie!

Hope you're well. Aside from being busy, I''m doing alright.

I have a mystery for you. Yesterday, my roommates and I made our weekly trip to the Food Lion dumpster, where we came out with some barely-okay vegetables. We're veterans enough to know that nothing is better for stew than mushy veggies, so now we find ourselves with a slow cooker, a pot full of peas, carrots, mushrooms, potatoes, and black beans. It's filling and warm-- two very important factors. But something's off, which brings me to you.

It doesn't taste like anything! I've thrown in salt, pepper, basil, and chili powder, but it's still bland as could be. What will make this hearty stew taste like... something?

THANKS!!

--

Hi Hannah!

Well, there are a few possibilities.

One simple trick might be to add a small can of tomato paste. There is a bit of salt in there and in general, tomato paste is a good base to rely on for veg to play off of. You could also add a bit of soy sauce, cumin and teriyaki, or a dash of balsamic vinegar, some roasted garlic and some parmesan, or PEANUT BUTTER and mustard and nuts and a bit of brown sugar to make it like a west african nut stew! Also, maple syrup is a sweetener that add depth and subtlety without overwhelming a dish.

In the future, one good way to give automatic richness of flavor to not-so-great veggies that you want to stew with is to roast them first in olive oil, salt and pepper. That way, the salt and oil soak into the veg, and the sugars of the veg are activated (like how onions caramelize and get sweet). Some people brush the veg with an olive oil and tomato paste mixture for added flavor, yum!

Sometimes with kitchen sink stews like this, I like to eat it on crackers to make it last longer, or pile it on a bed of greens and toast like a sammich, and thin it out toward the end with water or stock to make a soup...and continually add more ingredients as I find them, like pasta, tomato, any other veg that comes along, or chili leftovers! I love meals that can extend into new ones.

xox
jennie

PS you will love the blog below, as I do.

http://fruganliving.com/

--

Jennie to the rescue!

That was amazing. I read your response aloud to my housemates, who were in jaw-dropped awe. None of this comes naturally to us, so it's incredible to have your emergency services at hand.

The dumpster-diving living is great. I have been munching on perfect grapes for three days. What college kid can afford fresh fruit? Perfectly ripe fruit that's been sitting atop partly moldy bread and dented cans is fine by me.

That blog is by a woman after your own heart. I need to know where she finds all that! I've forwarded the link on to friends in Sarasota, who feed a house of 9 solely on dumpstered food. I think that means 9 new readers.

Hope LA is treating you so, so well. Happy St. Patrick's day! Here's to finding corn beef and hash behind a Trader Joe's.

Love, Hannah

--

While I don't know for sure what Hannah and her pals decided upon to improve their stew, it sounds like some ideas began moving around in there. I can only imagine what that many young brains could concoct when given so many free foodstuffs!

Also, the blog I mentioned above is terrific and I highly recommend reading it. I think we have a similar view on frugality and a waste-not-want-not attitude, but she is far more active in seeking out wasted foods than I am. It is quite inspiring! For now, I will continue my focus on problem solving.

I hope everyone has a lovely St. Patrick's Day. I will be baking and eating Irish Soda Bread in just a few hours. Here is a picture of the St. Pat's day party I co-hosted last year (with soda bread remains):

Egg in the...

2010-01-25T19:57:00.004-06:00

Here are a couple of the new ways I have been trying to make egg in the middle (toad in the hole, egg in the bread, birds nest, etc...). I love love love the egg in the waffle with a bit of syrup and hot sauce. I dash the hot sauce on with a little salt and pepper before I flip it over. The bagel is delicious with the hot sauce as well, and I also generally add some additional spices before turning that one (garlic powder, onion powder...).

I'm usually rushing around when making these guys, but given the time, I think I would get pretty elaborate with them. Maybe sauteing a bit of garlic and green onion and throwing that on before flipping. Some diced bacon or shredded cheese. The possibilities are obviously endless.

I do still use the hole from the waffle to toast and dip in the yolk, and usually cut out a bit more of the bagel to make the hole big enough for the egg. It's not as pretty to toast and present the cut out bits of bagel, but it's just as delicious!

I have plenty more photos of this, my favorite breakfast treat, but will have to get on that later when time permits!

Holiday Spritz Cookies (are not just for holidays)

2010-01-16T15:01:00.003-06:00

Here's a lovely little recipe I've used time and time again out of my grandmother Helen Blood's Better Homes & Gardens Cookbook. She's the one that taught me how to make them, back in the late 1980's, around the same time that she taught me to cut meat against the grain and how to get just enough dry breadcrumbs in a good meatball. The recipe is just as easy today as it was back then:

1 1/2 cups margarine or butter
3 1/2 cups all purpose flour
1 cup sugar
1 egg
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon almond extract (optional but highly recommended)

-Beat margarine with an electric mixer on medium to high speed for 30 seconds.
-Add 1 cup of the flour, the sugar, egg, baking powder, vanilla and almond extract.
-Beat till thoroughly combined.
-Beat in remaining flour.
-Force dough through cookie press onto an ungreased cookie sheet.
-Bake in a 375 degree oven for 7-9 minutes...edges should be slightly firm, if they're golden, get 'em out!

Years ago I misplaced the cookie press from my grandmother (hopefully to be found again someday in a box in Wisconsin...), and I was so so happy to find a new tiny one at an antique mall in Carlsbad, CA. Here's a plate of some yums that I made for Christmas. I separated the batter into three bowls and mixed in red, yellow and green food coloring....then sprinkled some cute stuff on top and popped them in the oven. Delicious.

Update: More Roasted Veg Soup!

2010-01-14T14:59:00.009-06:00

I thought it would be nice to show some pictures from my most recent venture into the roasted red pepper soup. This time I added a few more beets, which made the soup even more rich in color, and used leeks instead of green onions. The other proportions remained mainly the same to the recipe I described here. I was making a meal for about 25 people, and the soup would be one of a few side dishes.

Below you can view the pics in chronological order and see the process.

First, the fresh veggies go in the roasting pan.

Done roasting!Ready for blending...All blended up...A delicious looking pile of veggie liquid...Adding the maple syrup, buttermilk, veggie broth and skim milk.All done!This meal was a collaboration with my sister, Laurel (who assisted me in the kitchen and made some delicious breads) and was created for a party in my stepfather's honor. He just received his masters, in addition to starting an amazing new job. We did out best to make the meal reflect what a great person he is!

Congratulations, Jim!

Tofu Veggie Yellow Curry with Basmati Rice

2010-01-08T01:01:00.005-06:00

This was a delicious meal of convenience. We had most of the items at home already, just had to pick up the tofu and salt (I have been out of salt since Christmas! Can you believe it?)

ingredients:
1 Green Bell Pepper
1 Yellow Onion
a few cloves Garlic (I like a lot, personally)
1 block Extra Firm Tofu
1 can Coconut Milk
1-2 tsp honey
1-2 tsp Yellow Curry (I had a little ziploc of some sweet yellow curry from a friend )
dash Turmeric
Salt (to taste)
Basmati Rice (or any other rice that you enjoy, this is what was in the cupboard)

I started off by slicing up the onion, green pepper, cutting the tofu into long thin strips, mincing the garlic, and tossed the onion and pepper in the pan with some olive oil on medium-high heat. After a few minutes I added the garlic and the tofu, a dash of salt and some cumin, and poured in a couple of tablespoons water to help the veg cook evenly. Stir occasionally, and work on the curry sauce and rice while the veggies get nice and tender.

In a small saucepan, combine the coconut milk, honey, curry, turmeric, a bit of salt (or a dash of soy), and whisk together over low-medium heat until well combined. Taste a few times as it heats up and add more spice or sweet as needed. Cover and let sit warm until the veggies and rice are ready.

With the veggies going and the sauce nearly ready, I put the rice on, covered it and let it go til it seemed like it wanted to be ready (I rarely set a timer, but it usually seems to work out alright anyway somewhere around 15 minutes...). I also added a little bit of the curry sauce to the veggies at this point as well, to make sure the flavors were getting in all the crevices.

Right about when the rice was done, the veggies were as soft as I like them, and the sauce was still hot, and I put all of the ingredients together for a couple of bowls of PURE JOY.

Sadly, I have no pictures to share from this meal, we were too hungry, it was too late, and I was too tired. But here is a picture of some beautiful heirloom tomatoes from the farmers market to give your eyes some excitement.

holiday

2009-12-25T02:55:00.005-06:00

Dear Readers! //////////////////////////// Happy Holidays!

If you need anything on Christmas Day, please do call. I will be cooking--but right near my phone. Good luck with all of your culinary adventures.

Simple Roasted Pepper Soup

2009-12-05T01:23:00.012-06:00

Alright. I recently made what is possibly the best soup I have ever made. Or eaten. Seriously. Here is the deal. I went to the farmer's market in Echo Park as I usually do on Friday nights, with pals Nick & Ellie and also new pals Lindsey & Judd, and we began to formulate our meal as we walked along the first few stalls. Nick & Ellie were already planning ot cook a beautiful piece of salmon that a friend caught himself in lovely Alaska (hello Matt!)...and Lindsey thought she would make a salad, so I decided a soup might be nice. Especially since there was a bountiful amount of buttermilk and cream in Nick's refrigerator.

We discussed squash, but decided we had all had a lot of that recently. Then my eye grazed a shiny red pepper in the distance, and it was decided. I would make a roasted pepper/veg soup. And I'm glad I did! Here is the short version of my process for the soup.

Grocery List:
3-4 Red/Yellow Bell Peppers
1 Red or Yellow Onion
1/2 head Garlic
2 small Beets (golden preferably)
3-4 med. sized Carrots
a few small Serrano Peppers
Cumin
Salt/Pepper

Slice up bell peppers, onion, garlic, beets, serrano peppers (not crazy spicy, but a good little kick), and a few carrots. Toss these in a bowl with some olive oil, sea salt, pepper, a 1/2 tsp cumin.

Roast in the oven at 425 for about 25 min - checking to be sure they aren't cooking too fast on top. Cover for the first ten minutes with some foil to speed things up.

Take veg out, place in a blender, blend until the nearly liquified, but not totally free of little lumps. I think a few lumps give nice texture. Then pour into a saucepan on the stove, add a cup or so of veg broth, some buttermilk and some cream (you can use fat free milk & just a dash of buttermilk if health conscious though!), whisk together as it heats up. Add more salt to taste, and 1 T or so of sesame oil, and 3-4 T maple syrup. Taste again, see if it needs more salt or spice or sweet.

When serving, add a dollop of buttermilk or sour cream, or a drizzle of sesame oil. The finished soup is extremely rich and nutty! So so good for the wintertime.

This amount worked well for 5 people, and the recipe could be doubled for a larger group. I got so excited about it that I poured it over Ellie and Nick's salmon and THEN put the pomegranate salad that Lindsey made on top of it all!

What a great combination. Go team! Thanks to Nick for the pictures.

P.S. This would be DELICIOUS served in a partially hollowed out acorn squash, pumpkin, or other such gourd.
P.P.S. My good friend Maggie may be making this for a baby shower tomorrow, and I hope she will give us a full report on how it turns out!

Recipes from "Knox Gelatine Desserts, Salads, Candies and Frozen Dishes"

2009-11-11T15:22:00.006-06:00

I received a little booklet from a friend in Maine, who has a knack for picking out tiny publications that are exactly to my fascination and excitement. There are so many incredible sentences and recipes in this particular booklet, I can barely decide where to begin. So I will provide a few of the more interesting recipe names, and maybe a few pictures too.

SARDINE APPETIZERS
Rinse shallow pan in water. Pour in a thin layer of jelly, following Foundation Recipe, page 20. When it begins to thicken, arrange on jelly a layer of thinly sliced tomatoes. Pour over another layer of liquid jelly. Chill, and when partially congealed, arrange a sardine on each tomato slice. On each side of sardine, place a design of hard-cooked egg yolk and parsley, finely chopped. Pour over a little liquid jelly to set the decorations. Chill thoroughly. Cut out in squares or rounds and serve each appetizer on a tiny lettuce leaf.

PERFECTION SALAD
Soften gelatine in cold water. Add sugar, salt and hot water, and stir until dissolved. Add vinegar and lemon juice. Cool, and when mixture begins to stiffen, add remaining ingredients. Turn into mold that has been rinsed in cold water and chill. To serve, remove from mold to bed of lettuce leaves or endive, and garnish with mayonnaise dressing. Or cut salad in cubes, and serve in cases made of red or green peppers, or turn into individual molds lined with canned pimientos.

TOMATO JELLY RIBBON LOAF
Combine cream cheese, mayonnaise and seasonings. Soften gelatine in cold water. Place bowl in boiling water and stir until gelatine is dissolved. Add to cheese mixture. Pour half of Tomato Jelly into loaf pan that has been rinsed in cold water and chill. When mixture is practically congealed, add cheese mixture. Serve sliced on crisp lettuce.

Here are a couple more I would like to make, but I won't type out all of the recipes at once:

Plain and Fancy Desserts:
GRAPEFRUIT SNOW PUDDING

Sunday Night Suppers / Bridge Parties
PRUNE-ORANGE-CHEESE SALAD

Now a couple of visual excerpts:
Now this is what I call a centerfold:
With the help of my friend Becky, who has an extensive collection of molds, I will be making a few of these recipes very soon! I will report back on outrageous looks and tastes.

Grandma Dot's Lemon Cake

2009-11-07T22:43:00.005-06:00

Recently the Emergency Food Hotline made a post about a Red Velvet birthday cake...and in that post, mentioned a delicious Lemon Cake that was also present at the celebration. A few readers have requested the recipe for it, so Rhonda has obliged! Lucky us.

GRANDMA DOT'S LEMON CAKE

ingredients:
1 box lemon cake
1 box lemon instant pudding
1 box lemon jell-o
some real lemon juice, about 1/4 cup altogether give or take
heavy whipping cream
-some sugar to taste (you don't want this very sweet)
-vanilla extract

1.make the cake, let it cool
2.make the jell-o using slightly LESS water than the box says, and add some healthy squeezes of lemon juice, set aside (let it set almost all the way but not completely, it should be pourable still without being hot by the time you get to step 6)
3.whip the heavy cream with an electric mixer, adding some sugar to taste and a splash of vanilla extract. you don't want this to be overly sweet. make sure you mix it till it is nice and thick since this will be your top layer and you don't want it to be runny. set aside
4.make the pudding using slightly LESS water than it tells you to and substitute that water with lemon juice instead, set aside
here comes the important part...
5.poke holes all over the cake with whatever instrument you have handy, i.e. your finger or the end of a spatula. you will be pouring the jell-o over the cake to fill in these holes, so wherever you want the jello to get, poke a hole there.
6.once your jello is at it's usable point, pour it on the cake, aiming for the holes till they are all filled in.
7.next you will simply add a layer of the pudding, about 1/4" thick
8.add the next and last layer of the whipped cream and spread it thickly across the top without mixing into the pudding.

THAT is IT! easy, delicious and my grandma usually makes the cake at least a day in advance for whatever reason. I guess so it's not rushed at the end.

Lemon Cake shown in the middle.

enjoy...RHONDA
...not sure if it needs to be noted that the lemon jello is cook n serve?
don't know if they have instant jello. but this is not the instant kind.

Thanks, Rhonda!

Alicia's Zucchini Pie

2009-11-06T17:21:00.003-06:00

My friend Alicia has been a constant inspiration for the Emergency Food Hotline. She has invariably requested advice down to the most specific of steps and measurements (unsatisfied with generalities or un-verified amounts), as well as trusting me every step of the way. From the amount of time to soak black beans to dairy substitutions in macaroni & cheese, she has asked the Hotline for more advice than anyone else. Which is why I’m happy to post one of her updates, the first one with accompanying photographs! Hopefully, she will also send me the recipe she made this delectable pie from, and then we can all enjoy it as well. Here’s an excerpt of her email:

Dearest Jennie B.,

Attached are the pics of the zucchini and the pie. I sent all you of them so you could pick for yourself which ones you'd like on your bloggy blog. There are not a lot of pics of the actual pies because my battery died, and we ate them pies before we recharged the battery... heehe. hope they are ok; sorry it took a while to get them to you.

Also, not least of all, but most of all, I hope everything is super swell with you!

yours, etc,
alicia h.

Now, I’ve never made a zucchini pie before. I’ve made chocolate zucchini cupcakes, I’ve made squash tarts, onion pies, but never this! But the main issue was the ratio of cooked or raw zucchini to eggs, and whether there would be enough for two small pies. I was pretty sure that what she had begun was going to work out just fine, but we discussed the possible variables and made a few slight alterations (which I will note once I have the recipe). But for now, enjoy the pictures:

I want to eat this very soon!

A Dinner Party

2009-10-26T21:14:00.028-05:00

Well, it has been quite a couple of weeks here at the Emergency Food Hotline. There were a few of the usual queries regarding Zucchini Pies and wondering what the difference between half & half and heavy cream is, and heartbreak over the demise of Gourmet Magazine...but the main focus of the week was last Sundays’ dinner. A dear friend was having a birthday, and I offered to cook. The number attending added up to about 30 guests, and we planned the menu well in advance to assure all taste buds would be satisfied. A few of the guests would be vegetarian, so we wanted to make the most efficient amount of dishes while attending to the needs of both veggies and omnis. And since it is October, we set our sights on many an autumnal recipe before deciding on the following menu.*

DRINKS:
Manhattans and Old Fashioneds
Lemon Water and Sparkling Apple Juice
Mulled Cider with Rum (for dessert)

APPETIZERS:
Cheese Plate with homemade Fig Spread & toasted baguettes
Bacon Wrapped Dates
Fried Okra

MAIN DISHES:
Roasted Morrocan Squash, White Summer Squash & Parsnips with Maple Rosemary Glaze
Sweet Potato Gnocchi with Fried Chestnuts & Sage
Pork Speidini with Pine Nut & Currant Sofritto on a bed of Greens
(a Pomegranate at each plate as a favor)

DESSERT:
Gianduja Meringue Cradle Cake
Vanilla Ice Cream
Bourbon Caramel

First I will list the timeline, then the process.

A WEEK AHEAD: plan menu, décor, send out invitations.
THURSDAY: Make shopping list, take stock of place settings and what extras are needed.
FRIDAY: Go to farmer’s market and buy all fresh produce needed, and flowers.
SATURDAY: Pick up Pork and dry goods, any last minute necessities, and begin prep for everything you can. I cut up the squash/parsnip mixture, picked and cleaned the herbs from the garden, cut up and salted the pork.**
SUNDAY: Get the show on the road and multi-task the crap out of that kitchen.

The shopping part is always exciting to me. There are always unexpected moments that will change one or more of the recipes because a certain item is fresher or more beautiful at the market, and this allows you to make the recipe more your own. We had a few changes to our plans. We had an idea of what cheeses we wanted, but we really let the lovely French cowboy cheesemonger at the market tell us what he thought was best – and thank goodness he did, because we ended up with a bunch of incredible ones, including a soft cheese his customers have nicknamed “White Ecstasy.” And having tried it, I thoroughly agree with the name. We also changed our plans about one of the squashes we were going to use – White Summer instead of Butternut – and it was a much better complement to the Moroccan than the Butternut would have been. The White was so much more tender and smooth. We gathered the rest of our goods and an entire bucket of gorgeous protea, and were on our way.

The next morning, I got straight to work early. While I was toasting the hazelnuts, I started cutting up the massive amount of garlic needed for the Soffrito (for the pork), got the other Sofritto ingredients ready in the pot, poked the russet and sweet potatoes for the gnocchi and threw them in the oven.

I also pitted the dates, setting some aside for the vegetarians, and wrapping the rest with bacon and setting back in the refrigerator for later. Once the hazelnuts were done toasting I immediately rubbed them in a towel to get the skins off and let them cool. Next, I heated up the Sofritto currant/oil/pine nut/garlic mixture in the proper order and let it simmer a while as I gathered together the ingredients for the meringue part of the cake (this included the toasted hazelnuts, unsweetened chocolate pieces, and a bunch of sugar).

For those who aren’t familiar with a meringue cradle cake (which I wasn’t until someone bought me this book ages ago—thanks, Alyce!), the one I was doing goes like this: a mixture of hazelnut/sugar/chocolate is made, then you begin another different batter, when that’s done you set it aside and beat a meringue, then fold the hazelnut mixture into the meringue and you have two finished batters. Next you create a valley of meringue on the sides and bottom of an angel food pan, and fill the valley with the second batter. This creates a lovely crisp outer and slightly moister, softer inner. It is incredible. This recipe is like eating nutella on fresh French bread – but somehow better. More about that in a minute. Back to dinner first.

While working on the cake and occasionally stirring the Sofritto, I made the sauce for the squash, which mainly consisted of maple syrup, butter, rosemary, salt and pepper. You pour this over your squash and parsnip combo and let it cool in the refrigerator. At this point we decided I would make impromptu fried okra as an added veggie appetizer, so I washed and cut up the okra, made the dredging mixture and set it aside.

Somewhere around this time the cake was done baking – the smell of hazelnut and chocolate mixing nicely with the sweet simmering garlic and pine nut – and it was time to get the pork on the skewers and throw the bacon wrapped dates into the oven. Another helper came along to manage the pork, so I started getting the okra fried and set the squash out to come to room temp before baking.

Oh and also at this time the potatoes were all the way cooked and had been peeled by the birthday girl – who then kindly riced them all for me (not an easy task). So I set about combining all of the ingredients for the gnocchi: potato, flour, egg, salt, pepper, nutmeg, grated parmesan cheese. Kneading all of this into appropriately textured dough did not happen quickly as I was quintupling the recipe and there was a lot of material to work with. But it finally came together and looked gorgeous. I started forming the little dumplings but soon passed off that task to some excellent helpers.

Someone got the cheese plate ready, I plated the bacon wrapped dates and the okra, all of the alcohol was set out in the garden on the bar table, lemon water was made in pretty glass pitchers, places were set with orange patterned plates, and guests began to arrive and snack.

The grill was started and baguettes were toasted in relays in the broiler for the appetizer table, and soon it was time to get slivered almonds on top of the squash and into baking dishes in the oven.

A mountain of gnocchi was piling up, which was my cue to fry up the sage and chopped chestnuts for the topping. I started a huge pot of water to boil, and by the time I was done frying the toppings, the water was ready to meet the gnocchi. In small batches, I boiled them until they floated up (about 3 minutes), drained them lightly, transferred them to the pan I had fried the sage/chestnuts in (after adding a little butter), sautéed them for a minute, and placed them in a huge bowl on the side. The residual butter and oil held a bit of sage and chestnut flavor and gave the gnocchi a nice light coating better than any sauce I’ve ever had. This process kept me busy until the squash was ready to come out (having been turned once in the pan and taken out to cool), and most of the batches of pork were off the grill.

We then placed the pork on a bed of dandelion greens (pleasantly bitter in contrast to the salted pork!) and poured the dreamy sofritto over it, arranged some sage on platters and piled gnocchi on it (with more chestnuts and sage of course), and spooned the roasted squash into large bowls. The table was ready, candles were lit, everyone grabbed a last minute Manhattan or Old Fashioned, and we were ready to eat.

There was a lovely little birthday speech and then we settled in to ooh and ahh and otherwise enjoy ourselves. We passed around my camera to photograph across the table at each other and memorialize the time. After a nice amount of time sitting with a bunch of nice people, I went back into the kitchen to make a bourbon caramel, which ended up being more of a scotch and brandy caramel, since all of the bourbon had been used up! Once the caramel was ready, I iced the cake and adorned it with toasted hazelnuts and some cute striped candles, lit those puppies, and proceeded to sing a roaring happy birthday with the whole crowd. She did a great job blowing out the candles. Another friend then helped me serve the cake with ice cream and caramel, cooking for the night was done, and we were free to enjoy ourselves and each others company.***

NOW!!! While I was doing all of those fun cooking things, it should be said that several of my friends were all hard at work cleaning, building benches for us to sit on, finding butcher paper to line the table with, tying precious ribbons around the pomegranates, and assisting me when I suddenly needed help grating cheese, fetching baking powder, or ran out of clean bowls. It was truly a team effort and I loved every second of it. SUCCESS.

One last thing – has anyone ever heard of adding whiskey to scrambled eggs or omelets to add fluffiness? I was recently told this was a nice trick, but couldn’t find any documentation on it at least not in the world of the internet. It doesn’t seem too crazy though, since like water, it would evaporate as the eggs cooked and theoretically aerate the egg proteins. But I am curious if this is based in fact, so if anyone knows, clue me in! And as always, keep me posted on your questions and cooking quandaries.

Now to tie up my notes:

*A few recipes came from Gourmet Magazine, one from an Italian Cookbook, and the rest were adapted from ones I found online or already knew by heart. Oh, and the cake came from James McNair’s Cakes which I highly recommend.

** Ideally it would have been great to bake the cake the day before, and the squash could have been done as well (and briefly reheated)…but if you don’t mind a mad dash at the end then you can leave more for the day of (which is what I have a tendency to do).

*** I do feel the need to admit that I did not make the ice cream myself! If time and planning and equipment had allowed, I would have loved to…but a person must be realistic once in a while.

Alright, just one more thing - due to the length this post has already reached and the time it will take to transcribe them, I haven’t listed the recipes I’m describing. But I can, if people want them, just let me know. They are delicious and I would recommend each and every one. I will also be posting the link to my flickr set as soon as all the pictures from the party are uploaded. (they are now up, here!) Phew.

Okay that’s it!

Quick Crumb Coat

2009-10-16T15:22:00.004-05:00

A week or so ago, I visited my friend Rhonda in Las Vegas for her birthday. Both her mom and her grandmother were going to bake cakes. Her grandmother always bakes her standard Lemon Cake, which involves pudding and jello and all sorts of yummy things. Her mom, Ruth, wasn't sure what cake to bake, so Rhonda consulted one of my favorite cake recipe books (which of course I always carry when traveling) - "James McNair's Cakes." Rhonda settled on one of my faves - the Red Velvet! It's an old standby for me, this recipe. I love it to bits.

So Ruth baked the cake, and had me ice it. I did a crumb coat to be sure the red wouldn't show through or get all crumbled into the top coat of the icing. I put a dab of icing on the cake plate and laid the first layer down - this helps to hold it in place. Then I iced the top of the first layer, carefully turned the second layer out on top of the first, and proceeded to coat the whole cake with a thin layer of icing. Then I set it in the refrigerator for about a half hour, making sure it was set and firm enough that it wouldn't blend into the top coat.

In the meantime, I refrigerated the remaining icing so that the consistency would stay the same and not get runny. When the crumb coat was firm, I got out the remaining icing and folded it over several times with the spatula to bring the temp up a bit and make it evenly spreadable. I coated the sides and the top with an even amount of icing, and while it was still pretty soft, I made a pattern of peaks on the sides and top by dipping the spatula into the top coat and pulling up slightly, in a random pattern. Then I set the finished cake into the refrigerator again to set the top coat. When it was ready for serving and singing, Ruth put lovely rose petals all over the cake, we got the candles lit, and sang Rhonda's birthday praises.

Both cakes were delectable!

* Note! When icing the cake, it's wise to put strips of wax paper slightly underneath the bottom layer, to protect the platter from an icing mess. Saves you from cleaning the platter before serving. (you can see this demonstrated in the top picture)

Sweet & Salt, and Lou on Vine

2009-10-14T00:47:00.000-05:00

Wouldn't this be good? Chocolate coated bacon wrapped with a candied orange peel. I know it's very popular (and has been for a while) to have the savory-sweet combos on the table, but I can't hide that I am still totally in love with it. It's always been my favorite. Now I just need an excuse to make new treats, and the time to get them done.

One thing I had recently that was pretty incredible and bacon-centric was at a little place on Vine called Lou, tucked away in a little strip mall, just south of Hollywood.

The curtains over the windows take transport you from normal strip mall aesthetic to cozy floral romance, and the hand drawn US map with markers for where the cheeses come from is excellent. Anyway, I had heard about a thing they have called Pig Candy and I was ready to try it out. I was pretty skeptical, but I was totally won over. It was like a danged piece of taffy! Salty, chewy, with a nice smoky aftertaste. I loved it.

I highly recommend trying it out - or simply trying out a few of the tasting glasses of wine since they are so reasonably priced and quite generously poured. I hope to head back soon.

Strawberry Peach!

2009-09-28T23:43:00.002-05:00

Another crisp....this time with a pint and a half of strawberries mixed with a pound or so of peaches. Totally yum, and excellent served in some little mugs. If only we had been able to throw a dollop of vanilla ice cream on top...

Simple Stone Fruit Crisp

2009-09-27T19:01:00.007-05:00

I've been spending a lot of time at the farmer's market near my house on Friday evenings, and one of the vendors has the most incredible peaches, plums, nectarines, white nectarines, etc...all so fresh and ripe and delicious and cheap. So I've been making crisps like nobody's business, and here's how I generally go about it...(all of the measurements are approximate, it's mostly by hand and adjusted for the texture/moisture of the days' fruit)

Fruit Filling:
1 ½ or so lbs peaches, plums, pluots, nectarines (any combination)
Cornstarch
Lemon juice
Dash salt

Crumble Top:
Oats
Flour
Butter
Brown sugar
Salt

Preheat oven to 400 degrees.

Pit fruit and slice into ½ inch chunks or ¼ inch thin slices. Toss into a bowl with cornstarch, lemon juice, 1T flour, 2T sugar, 1T brown sugar, and a dash salt. Stir with a wooden spoon and let sit in its juices.

In a separate bowl, combine 3T butter, ½ cup oats, 2T flour, 3T brown sugar, ¼ tsp salt, and a dash of cinnamon or clove if you’re so inclined. Sometimes I think it’s nice not to have any wintry spices and just let the fruits shine through…but that can depend on how fresh the fruit is, and what its accompanying at the table. Mash up the dry goods and butter with a fork til it’s all crumbly.

Grease a casserole dish and spoon two thirds of the fruit into it. Dot this layer with a few small pieces of butter (this will aid in congealing the juices as it cools later), then spoon in the rest of the fruit. Sprinkle the crumble mixture on top of the fruit, being sure it’s evenly spread out. Toss a little bit of extra oats on top and at edges for good measure (and extra crispness), and put the dish in the oven. Bake at 400 for about 25 minutes. You’ll know it’s done when the fruit begins bubbling up around the oat mixture at the edges.

Variations:

Strawberry and peach go well together, and so do blueberries and nectarines. Chopped nuts are nice to add to the crumble top sometimes, and molasses dark brown sugar instead of regular brown sugar can add a depth and richness that’s quite nice. Hopefully I'll be heading to an apple orchard real soon and can get on some Apple Pie baking...maybe with a cheddar crust!

things I have recently eaten or considered eating

2009-07-16T20:37:00.014-05:00

Birthday Cake

2009-07-09T21:52:00.003-05:00

The Emergency Food Hotline received a call on Tuesday evening from a friend who lives nearby, who had decided to throw a birthday party for another friend. Trouble was that he didn't have a cake, which is where I came in. He wanted a "very special cake." There were a few clues (carrot, vanilla), but mostly I was on my own. Since moving across the country, I don't have most of my very favorite cookbooks on hand...they are hiding away in lonely boxes somewhere waiting for me to grab them up again (one day!).

So I looked up one of my favorite cake/icing combinations online, altered the recipe to suit my tastes, and here we have it: Ginger Carrot cake with Lemon Cream Cheese icing. It was quite moist, not too dense, and I added extra fresh ginger and a bit of minced dried apricot to brighten it up. Then I took a regular cream cheese icing recipe and added fresh lemon zest and juice, a tiny bit of vanilla, and there it was. It has a brightness that complimented the richness of the carrot well. Yum o'clock.

Recent Food Excitement

2009-06-05T20:41:00.004-05:00

I can't wait til I have consistent internet again, so I'll be able to write more about the last couple of weeks' food-fun-times.

They involved:

A visit to my favorite deli and frozen custard spots in Milwaukee,
Mac 'n' Cheese with Tomatillo, Saltines and Rye bread,
Zucchini + Egg Tacos with Apricot Tomato Salsa,
A call from Chicago regarding frostings and fruit sauces....
AND - the best waffle I have ever eaten in my life.

Until I get the chance to write about it, here's a little preview of what I ate at Jake's:

Participation needed!

2009-06-02T18:04:00.002-05:00

I am working on a project. If you have the time, I would love to have your responses to the following three questions. The responses will be used as source material for an exhibition I will be a part of this summer in Seattle.

1. What causes silence?

2. Does silence affect relationships?

3. Can you give an example of how silence functions in your life, literally or metaphorically?

Thank you for your time, you're the best.

Carrot excitement!

2009-05-08T11:10:00.007-05:00

A couple of nights ago, my friend Rhonda and I opened a gchat window to each other at the exact same time to ask two different questions. We were confused when the other was already there and saying something that didn't answer the question...but that's what happens when you're on "invisible" status most of the time. After the confusion, she explained that she wanted a recipe carrots and fresh ginger. Something that would go well with mashed potatoes (and broccoli, apparently, from the photos...).

So I thought for a minute and decided the best way might be to roast those babies and make a ginger sauce to accompany them. I described what I meant, Rhonda made a few alterations as she went about it, and the following is the combined recipe from our experiment.

Ingredients needed:
bunch-o-carrots, quartered
1/4-1/2 c diced onion
2 T fresh ginger, grated
3 1/2 T brown sugar
1 T or so chopped or minced garlic
olive oil
dash soy sauce
salt and pepper to taste

Preheat oven to 400. Quarter carrots, chop up onion and garlic. Put carrots, about half of the onion and a bit of the garlic in a bowl, drizzle with olive oil, toss a little salt and pep on it. Set the veg mixture in a roasting pan (lined with foil if you don't like a messy pan), cover the top with foil, place in oven for 20 min.

After 20 minutes in the oven, take the foil off the carrots, sprinkle with a little b. sug, and put back in for another 20 min. Taking the foil off will allow the carrots to get all nice and crispy golden, and the sugar will caramelize on top!

While that's finishing up...in a pan, throw together the ginger, rest of the onion and garlic, the brown sugar, a tsp or so olive oil and a couple dashes soy sauce. Allow to simmer for a while and cook down to a nice sauce-y consistency. Add a bit more oil if it's too thick. Taste for personal salty/sweet preference.

When the carrots are done the should be fork tender. Let them cool a bit, then drizzle the sauce over the top and serve! Rhonda used them as a side with mashed potatoes and broccoli, but I think they quickly became the star of the meal. Would be a great vegetarian main course.

Photos from the meal dubbed "YOM."

pictures by Rhonda Turnbough

Two nice quotes about this meal:
"The roasted carrots are FUGGEDABOUTIT" (text received shortly after meal)
"This recipe should be patented" (Rhonda's grandmother, Dot)

I think this would also go great with some basmati rice and chicken masala, or next to a delicious burger, or on top of a mixed greens salad with some crumbled gorgonzola. Lots of possibilities. I do believe I'll be making this recipe myself this weekend.

Animal Style

2009-04-20T19:13:00.004-05:00

It is no secret that I love me some In 'N' Out. I always order the cheeseburger animal style, with animal fries on the side. On our drive back from Las Vegas this weekend, Kho and I stopped at the In 'N' Out in Barstow, just in time for the Sunday dinner rush. Loads of road-bound families and a few locals.

Somehow I am never satisfied with just the regular amount of animal style. For the un-initiated, animal style means adding fried onions, extra spread and pickles. And I simply cannot get ENOUGH! So I tried asking for it Double Animal Style this time. Here's what I got:

Quite frankly, I could still add even more! I don't know what's wrong with me, but I just can't get enough. I wonder if they'll let me have Triple Animal Style next time...

P.S. If you'd like to feel informed next time you step into the In 'N' Out go here.

Cilantro Experiment Update!

2009-04-16T22:44:00.004-05:00

I am very pleased to report that not only did I hear back from the friendly people of the cilantro debacle/experiment, but I heard good news about the deliciousness of the meal and even received photos! Hurray! Christian, who appears to be the ringleader of a wily group of brothers, has approved my posting an excerpt of his email regarding the meal in question (and the photos).

"Jennifer, thought you would enjoy some pics of the cilantro experiment. In all honestly, it turned out really well, the meat was extremely moist and flavorful, and I think it may be a permanent addition to my repitoire. If you want the recipe, let me know and I will forward it along. Bob, by the way, is somewhat of a cooking disaster, but we love him nonetheless. He is only job that night (after giving an obligatory "what can I do to help" while swigging a coors light from the couch and noticing that many of us were sweating it out in the kitchen) was to finely dice the parsley. He was given specific instructions to not dice the cilantro (which, as you know, is much more potent) several times and he even orally confirmed to me that he was not dicing the cilantro whilst, in fact, he was dicing the cilantro. After applying the crust for the mandated time period (about 4 hours), it wasn't until I was making the guac that I noticed the herb mishap, and that point, it was too late to make another crust (well, that, and I was out of kosher salt).

Bob's punishment was to call you for advice, so, many thanks for your timely reply and for sound advice to move forward rather than abort.

All the best,

Christian"

Thanks guys!

Loquat Chutney

2009-04-14T00:50:00.006-05:00

I just made my first ever chutney! I can't believe I've been missing out on this for so long, it was so simple and enjoyable. Pretty much like making preserves.

The inspiration to start this little project came from the Loquat tree in my backyard, which is currently dropping its fruit all over the place. I'd never had one or heard of one until I moved here, and now I'm hooked. They taste like a cross between an extremely mild peach or nectarine, and maybe a pear? I don't know how to better describe it at the moment.

The skin peels off easily, but isn't distasteful to eat, so why bother. The flesh is extremely soft, and the center has between 1 and 3 smooth stones in it. I'd been trying to think about what to make with them for a while, and putting it off, and then I looked at some ingredients in the cupboard that were about to go bad, and realized they could come together nicely in a chutney.

I found a recipe online, but modified to suit my tastes. Here's where I found the original. Mine goes like this.

Ingredients:
6-7 ripe loquats, chopped or julienned, stones removed
2 apples, chopped into small, 1/4" chunks
a handful or two of dried apricots, chopped thinly
1/5 finely diced onion
1/8 c julienned fresh ginger
one finely diced chile, seeds removed
2 T mustard seed
1 c sugar
1 tsp salt
1 1/8 c apple cider vinegar
1/4 c water

Get all of your ingredients prepped, toss them into a saucepan and bring to a boil.

Turn heat to a simmer and let go until chutney is cooked down to your liking.

It took me a little over an hour. Basically, you want the apples to be nearly mush, everything to be congealing into one mass, but still have a bit of form and definition. Here's how it looked when almost ready:

Then eat it with EVERYTHING. I tried with some roasted root vegetables, indian style yogurt, baba ganouj, eggplant caviar and crackers. Would have been great with naan or samosas, pita or basmati rice, but that's what I could do the quickest for my hunger.

I plan to make a bigger batch next time and properly seal several jars for future enjoyment!

recent food recollections

2009-04-11T13:42:00.009-05:00

I have been eating pretty well the past few weeks. Accompanied by an out-of-town visitor, I made many a scramble, roasted many a beet, enjoyed homemade hummus, birthday cupcakes, and some very fancy chocolate chip cookies.

I also revisited some of my new favorite LA eatin' spots: Mashti Malone's (incredible Iranian ice cream with flavors like Sour Cherry Faludeh and Ginger Rosewater), Kogi BBQ Taco Truck (best idea and execution of fusion cooking ever), The Nickel Diner (best burger I've eaten in my life and possibly best cupcake too), and fresh mango in a bag with chile and lime from the side of the road, which was a favorite of mine in Chicago days too.

The best thing about those fave spots is that they are all totally reasonably priced and excellent for sharing. Thank you, LA. Next week I hope to find the restaurant/diner in Griffith Park that I keep hearing about...I think it's near the golf course area. Supposed to be delicious.

Here's a recent frittata meal. Made with miscellaneous starchy leftovers, fresh carrots, onion, garlic, potatoes and broccoli...and chipotle with adobo sauce.

And a great tapenade plate from Le Pain Quotidien (where the ricotta and radishes were the real stars):

Oh, and the Food Hotline also had some nice calls recently! Thanks for calls about artichokes (don't boil!), sugar cookies (be sure to chill the dough), and especially the comment from Erin about the Cilantro Experiment (so glad it turned out!).

excerpt of things I've eaten

2009-04-05T18:47:00.012-05:00

Cilantro Experiment

2009-04-04T15:36:00.004-05:00

I had an interesting phone call this afternoon, from Bob S., who from the area code, seems to live in Massachusetts. He (and some cohorts that I could hear in the background), were cooking up what sounded like a delicious feast:

Salt and herb encrusted Beef tenderloin
Brussel Sprouts with Pancetta
Small red potatoes
Squash
Rolls
Guacamole for snacking

Delicious, right? The only problem was that, even though he was reminded more than once to be sure he chose parsley instead of cilantro, he got the whole herb/salt mixture applied to the tenderloin before realizing he was using cilantro! Goodness.

Here's where the Emergency Food Hotline comes in. Somehow he found the blog, and made a quick call about his food emergency. We discussed the options. Either he could remove the crust from the tenderloin immediately and redo the whole thing, hoping the herbs had not already embedded their confused flavor into the meat....OR...he could go the experimental route (always my favorite) and follow through with his accidental flavor combination.

Bob decided that experimental was the way to go, and I thought perhaps he could use a sauce to tie the flavors together, and make one that would go with another of the dishes too. So I asked if he had any types of peppers, and they had bell peppers and a jabanero. I recommended broiling the peppers til the skins were good and roasted, then pureeing together with some oil, salt and pepper and maybe a few spices if the mood struck them. Then the sauce could be a side for both the tenderloin and the squash, hopefully bringing a splendid complement to the cilantro mixup.

Oh, and we decided they could use a bit of cumin with the tomatoes and onion in the guacamole since there was no cilantro left to brighten it up.

Bob & co., I cannot wait to hear how it turned out!

Sleep tight...

2009-02-24T20:45:00.006-06:00

Today's post is not about food or recipes, it's about an emergency of a different and more disgusting kind: bed bugs. They are AWFUL, and they have infested the home of a dear friend. So I feel compelled to do a little research and figure out if there are really ways to get an infested home bug-free again. There are a lot of sites out there that espouse all kinds of advice on how to rid your home of bed bugs, and wading through it fully could take hours and hours, but instead I'm trying to list as many things I can that seem practical, cheap, natural and DIY.

First, a few things about your rights. Depending on the state, you may not have to pay for extermination if you rent (if you choose that route). Your landlord may be liable for that one. But you may have to prove that they were there when you moved in, which could be tough. It's worth checking into though. While your landlord might be required to get rid of the bugs, you're required to make the landlord aware of the situation to begin with. So be sure you tell them right away if you discover an infestation--the faster you take action, the less time they have to really take over your space.

Now, what if you aren't sure if your problem is bed bugs? Here is a great inspection check list I found here:

Inspection Check List:

-Cracks and crevices in head and foot boards, attached side railings and supports
-Inspect mattresses top, sides and bottom. Check all buttons, seams and rips.
-Inspect electrical switch plates, pictures on walls, wall posters
-Inspect cracks in plaster or seams in wall paper.
-Inspect electrical appliances-radios, phones, televisions, ect., looking in hiding places.
-Inspect tack strips under wall-to-wall carpeting and behind baseboards
-Inspect secondhand beds, bedding, and furniture. The newer better-built mattresses do not offer as much shelter and protection for the bed bugs to hide.

Okay, so you've determined that the little parasites are indeed taking over your home. Do not lose hope! There are many ways to take action. But every way that I've read about requires vigilance and repetition to have success. Here are few things that may help you along the way.

Attacking from many sides:
-For killing bed bugs try contact killers such as Kleen Free; Steri-Fab; and mechanical killers like DE - these are not organic or natural, so I would be sure you feel comfortable with that and take precaution to keep any residue away from children and pets and your sleeping area.
-Be sure to wash all linens in HOT water and replace or clean and encase your mattress.
-Vacuums and steamers can help, as the bugs cannot take extreme heat or freezing temps (you can find PCO-recommended dry vapor steamers for around $50)
-Use storage for cloth and paper items and for disposal of exposed items (L, XL, XXL ziploc bags, contractor bags, mattress bags, cable ties, etc.)
-Isolate and protect the bed, using encasements may help
-Boric Acid powder is often spread around areas where bed bugs are suspected to find refuge. It should not be applied directly to the mattress, but in the immediate area to help control migrating bed bugs.
-Placing double-stick tape around the bed has been suggested on many sites, as the bugs can't crawl past it to get up the legs of the bed.
-Spraying diluted Tea Tree oil is an option, though some people believe it's too expensive and does not do enough good (I'd look into it further before using it)

And here's one more natural solution that I found on wikipedia:

"Another method that might be useful in controlling bedbugs is the use of neem oil. It can be sprayed on carpets, curtains and mattresses. Neem oil is made from the leaves and bark of the neem tree native to India. It has been used safely for thousands of years in India both as a natural, effective insect repellent and it is antibacterial. It has recently received US Food and Drug Administration approval for external use. It is also possible to incorporate neem oil into certain types of mattress. Such mattresses are currently being manufactured by a German company. Some may find the aroma of neem oil objectionable."

Now, what about your poor itching skin? For relief from bites, try the following:

-DON'T SCRATCH! That only exacerbates the problem, like a mosquito bite.
-Wash the area with warm, soapy water.
-Corticol lotion, Benadryl, Calomine, Hydrocortisone and other salves seem to help.
-Some people have recommended heating the affected area with hot water or a blow-dryer (at least 120 degrees), though there is debate as to why this helps.

The last thing I will say is: if they don't go away right away, don't be discouraged! Get your friends involved if you need reinforcement, and don't feel alone! Get out and eradicate those buggers.

Further reading:
http://bedbugger.com/
http://www.hsph.harvard.edu/bedbugs/
http://www.mayoclinic.com/health/bedbugs/DS00663
http://www.pestmall.com/bed-bugs.html
http://www.badbedbugs.com/bed-bug-treatment/

Christmas Dinner

2009-01-25T14:10:00.006-06:00

Well, it's been a while since I last posted, and that's mostly due to my relocation to Los Angeles, CA right after the new year. Hello LA, you're great! I've been exploring the neighborhoods and foods the city has to offer, and there are some really exciting things. The Armenian grocery store is excellent, everything in Little Tokyo is delicious (and cute), and Yogurtland is a great late night treat.

I've got tons of photos to post about all of these things and more...but for now, here's some documentation of the christmas dinner I wrote about in the previous post, the Christmas Chipotle Chicken Rub.

First, the rub:

Then the veggies, sauteed with part of the rub and stuffed inside and around the bird:

The happy cook:

The almost finished product:

It was a great experiment, so spicy I was almost crying, and so flavorful that I could not wait to eat the leftovers.

Merry Christmas

2008-12-25T15:51:00.006-06:00

The Emergency Food Hotline has been excited to receive some holiday themed calls the past few days! One caller had a question about thawing poultry, one about melting chocolate, another about meat temperatures, and the most challenging was a question about how long to slow-roast 20 lbs of pork shoulder. Now THAT is a lot of pork. We came to a few conclusions and hopefully everyone's dinners will turn out magnificently today. I'll provide details on all the questions and answers very soon.

Oh, and here is what I'm making today for my dinner:

Christmas Chipotle Chicken Rub
(with roasted vegetables)

3-4 canned chipotle peppers
1/3 c brown sugar (firmly packed)
1 tsp salt
1 tsp cumin
2 tsp chile powder
2-3 cloves garlic, minced
¼ onion, minced

3-4lb whole chicken
various wintry vegetables, quartered

Sauté the minced garlic and onion in a dash of olive oil until golden. Set aside to cool. Chop the chipotle peppers. Combine all ingredients in a bowl and stir into a paste with a wooden spoon. Work rub into chicken and refrigerate for a couple of hours.

Quarter vegetables of your choosing (I have bell peppers, onion, sweet potato and yellow potato) and mix with a few chunks of butter and a bit of salt and pepper.

Roast veggies and chicken together in a large baking dish at 325˚ for about an hour to an hour and a half (or internal temp of bird is above 160˚). If chicken is getting too crisp on top but is uncooked in the center, cover with foil for 20 minutes and check again.

Happy Holidays!

Sprouts! (Thanksgiving edition)

2008-11-17T19:45:00.004-06:00

Tonight I got a text message asking about brussel sprouts.

I think there was a time when I did not like sprouts of any kind. "Sprouting" doesn't sound very appetizing. Luckily, I became more adventurous at some point. I think it sprouts became more attractive to me when I tasted a great recipe from a little cooking school in Chicago that I worked at. I've adapted/changed the recipe over the years and I'll share it here as soon as I can find (all of my recipes are hiding somewhere in a mountain of boxes). I made it for Thanksgiving last year and it was an overwhelming hit. We ate the little guys cold right out of the refrigerator the next day like they were candy. For now I'll just say that the combination of maple syrup and mustard in a glaze is surprisingly addictive.

Pre-cooked sprouts, Milwaukee, Thanksgiving 2007.

But back to the problem at hand: what is the easiest way to cook the sprouts? Boiling, simmering or steaming are of course very simple. Steaming is great because you lose less nutrients into the water. Depending on the vegetable, you can lose up to over a third of the nutrients to water if you're boiling, as opposed to about 15% by steaming.

My favorite method for sprout cooking, though, is sautéing. I was going to wait until I could find the recipe to post it here, but what the heck. I'll just write what I can remember. Throw a pound or so of sprouts into a pan with olive oil, shallots, salt...maybe a handful of pecans. Sauté for 5 minutes or so, then add a bit of water and let them cook covered all steamy for another 6-7 minutes. This will get them tender enough while the initial saute will have them golden around the edges.

Next whip up a combination of REAL maple syrup and dijon mustard, (1/8 c syrup to 1/4 c mustard--this can change based on your tolerance of spicy or sweet), maybe add a bit of garlic powder or fresh ground black pepper to this, and pour over the sprouts once they're tender when forked. I like to let the glaze cook down a bit before taking them off the heat. The perfect vegetable side dish. I believe it could turn any anti-sprouter into a sprout-lover.

Oh ALSO! When you're washing the sprouts, a good thing to do is to let them soak a few minbutes. This allows water to get in between the leaves and clean out any dirt or bugs hidden within.

Quick Fruit Sauces

2008-11-17T15:14:00.005-06:00

I can remember quite a few breakfasts with friends where someone was making pancakes and there was no syrup in the house. Who can plan for everything? Definitely not me. Pancakes without syrup is a tragedy, of course, but also an opportunity to experiment with extras just sitting in the refrigerator. I have two recent examples (with photos!) to cite.

1. Peach-Mango-Pineapple Sauce

We had some leftover pineapple, some peaches that were too mealy to eat by themselves, and an amazing mango. I tossed these into a saucepan with a couple of tablespoons sugar, maybe a 1/4 cup water, a couple of teaspoons balsamic vinegar, and a drizzle of vanilla. I let it cook down for a while, maybe ten minutes, adding a bit more sugar or vinegar if needed. And a dash of salt too--really brings out the sweetness nicely.

French Toast with Jonathan, South Bristol, Maine. September 6, 2008.

2. Apple-Raspberry Sauce

We were making pancakes. We had a few apples and a carton of raspberries, and some candied orange peel (that we sadly forgot to use!). I sliced the apples very thin and cooked them down in the same way as the more tropical version above, but this time with a bit more vanilla. I think vanilla really complements apples well.

I only added about two thirds of the raspberries at first, so that a handful could be thrown in toward the end. That way the texture of the berries is preserved for tasting pleasure when poured on the pancakes. I think this sauce would also be great with a bit of bourbon thrown in toward the end.

Pancakes with Alicia, Chicago. October 13, 2008.

Both of these sauces would make great preserves.

Boiling poultry

2008-10-30T12:25:00.003-05:00

My friend Alicia called me recently, to ask about cooking chicken for a casserole she was making. She was about to boil it, but wasn't sure how long it should stay in or how to tell when it was done.

The easy answer is that it's done with the chicken is opaque all the way through, when you slice into a piece there's no pink or red visible. If it were a whole chicken, cooking time could be as much as 45 minutes or an hour, but a chicken breast or two could be as little as 10 or 15 minutes.

Another thing to keep in mind when cooking any meat or poultry in water is that too strong of a boil can make it tough. A boil that leans more toward a simmer is always better. Gentler is better!

Grilled Beef Kidneys (who knew?)

2008-10-06T21:36:00.007-05:00

While visiting Los Angeles recently, I was sitting in the Tea Room of the Museum of Jurassic Technology when I received a call to the Emergency Food Hotline. I definitely haven’t received a call like this before –it concerned the grilling of beef kidneys, specifically what color they should be when they’re safe to eat. Kidneys in general are something I haven’t eaten or cooked, and the fact that they were beef was even more intriguing.

I had an idea about how long they should be grilled (depending on the thickness) and what color would equal safety, but I wanted to be sure. Since I wasn’t sitting in front of my computer, I called my mom, who is almost always near her computer, but of course she was busy. So she passed the phone to my sister, who followed my directions to get answers from a few internet food authorities. The overall response was 10-12 minutes total, firm to the touch, and still pink in the middle. If they’re overcooked, the kidneys will become very tough.

When I called the questioner back, the kidneys were already on the grill. I asked him to cut one open and let me know how much of the middle was pink—also what was the thickness? They weren’t more than a couple/few inches thick, so the center pinkness shouldn’t be more than a half or three quarters of an inch. It turned out that they were nearly finished. While I didn’t ask the caller what he was cooking them for or would be serving them with, I have done a bit of research to determine what the norm is. If the caller happens to see this post, I would love to hear what the outcome of the experiment was and how it tasted!

photos from August 2006
Meanwhile, my teatime at the Museum of Jurassic Technology (mjt.org) was wonderful, and since I do not have any photos of beef (or any other) kidneys, I will leave you with the two above photos of the lovely Tula Tea Room. If you live in Los Angeles and haven't been there, please, make it there soon.

Late night L.A.

2008-10-01T13:09:00.005-05:00

I keep forgetting to mention...
The best ceviche I've had pretty much ever:

photo from lataco.com

LA Playita
3306 Lincoln Blvd
Santa Monica, CA 90405-5741

There's a ton of great taco stands in Los Angeles, but the last time I was in town some friends took me for some incredibly delicious eats. There's a review of La Playita on a great blog here, it says it better than I possibly could.

Sweet Potato Sauce + Pasta

2008-09-08T09:08:00.002-05:00

The other night when we were planning dinner, I intended to make some type of fresh vegetable and oil dressing for the remnants of a box of bowtie pasta. There was some veg in the garden that we wanted to use (eggplant, cherry tomatoes, various peppers) and some onion and a sweet potato in the kitchen. Instead of the veg and oil sauce, I came up with something quite different (and better, I think):

Sautee ¼ white or red onion, add 1 habanero pepper, finely chopped in butter or olive oil (I enjoyed the butter). Toss in a bit of salt and pepper.

Separately, boil one large sweet potato* (sliced into chunks to cook faster) and let cool slightly. You can peel the potato before or after, some people believe peeling before allows nutrients to escape, but the amount that may be leaking to the water is not going to have any lasting affect. Boil until fork tender. Blend or puree the potato, adding the sauteed onion and habanero, ½ cup cream, milk or soymilk, ¼ cup oil (give or take), and a few dashes of balsamic vinegar. Salt and pepper to taste, continue blending until creamy and just pourable.

Return to your pan and add another ¼ onion to some butter or oil. While that’s getting golden, dice up 1 medium fresh eggplant into 1 or ½ inch chunks. Add salt, pepper, garlic, cumin and sweet yellow curry. The habanero makes everything pretty spicy, but if you like extra heat you could add chili powder or smoked canned chipotles (chopped).

Depending on the type of pasta you have on hand, this is the ideal time to set that on the stove. Then it’ll be ready to drain about when your veggies are done.

Once the eggplant is tender and browned, add fresh orange or yellow cherry tomatoes, sliced in half, to the sautéed vegetable mixture. This way their flavor and texture won’t get lost in the rest of the sauce.

Drain pasta, and you’re ready to plate. You can toss the eggplant and onion with the sweet potato sauce, or you can sauce up the pasta and arrange the eggplant on top, whichever pleases your eye more. We ate this out of doors, with a nice Malbec alongside.

Today, around lunchtime, I heated up the leftover potato/veg mixture in a pan, added ¾ cup water, and ate it as a soup. Delicious!

* lots of substitutes could work in this recipe. You could use carrots instead of a sweet potato, mushrooms instead of eggplant, zucchini instead of tomatoes...and if you had some squash blossoms, those would be incredible sauteed lightly (separately) and served on top of everything else.

Cheap and Delicious in South Bristol, ME

2008-09-04T09:38:00.004-05:00

For a delicious and ridiculously reasonably priced meal, please head over to Harborside Grocery and Grill. This place is the real deal. All the necessities for South Bristol natives, truckers passing through, summer dwellers and the like. Everyone is friendly, (especially if they know your family or who you're staying with), the prices are beyond reasonable, and the photos on the walls give good distraction if you're eating alone.

I enjoyed the Egg Salad Sandwich, with a side of chips and a Root Beer, for something like $3. From what I've gathered, all the food is prepared when ordered and tastes like your mom or dad made it when you got home from school after a day of tiring playground fun. And when you've finished eating, the staff will try to talk you into whatever homey dessert they've made that morning. I don't particularly like bananas, so I didn't try the banana cream pie, but I hope to be back there soon to sample what's next.

Stains (from fire, not food)

2008-08-01T11:55:00.005-05:00

I haven't often met a stain I couldn't cure. I have no training in stain removal or other home-ec type processes, but I like to solve problems and stains are problems. When one of my best friends and her fiancé recently lost most of her belongings in a horrible fire, I went down to attempt some stain removal with her. She was able to salvage a couple of bins of clothing that had been clean in a hamper when the fire happened. Starting with a recipe from the Red Cross (who, along with the Chicago Fire Department were incredibly kind and helpful to my friends), we concocted a recipe that was sure to help at least a little bit.

The Red Cross recommends:

2 tablespoons Sodium Hypochlorite
1 gallon of water
Use in combination with Clorox, Purex or Lysol

We used:

1 gallon cheap vodka (apparently gets the smell of the smoke out more than the stain)
1/2 bottle Lysol
1/2 bottle dish detergent
a few generous scoops of OxiClean (intense!)
a couple gallons cold water (cold water opens up the fibers in the fabric, theoretically allowing the stain to escape)

After pouring all of the ingredients into a large plastic bin, we soaked the smoky clothing for a couple of hours. Immediately the water turned black, so we were very hopeful (and disgusted) about what would be coming out of the clothes. After the soak came the scrubbing, which, in retrospect, could really have benefited from some gloves. The Oxi plus Lysol was pretty rough on the hands, but the fact that it's so granular and harsh really helps while you're trying to scrub out the smoke. Some items were not too badly damaged to begin with, and the scrubbing brought the stains right out. Others were more difficult--it seemed like across the board synthetics held the stain more permanently, while cottons and cotton-blends were forgiving once we really got to scrubbing on them.

My friend and I discussed trying bleach on some of the white items, but I don't know if she's had time to attempt it. Obviously there are some more important things than testing bleach when putting your life back together after a fire. I really enjoyed the stain removal experiment though, it was a great learning experience in the stain department, and the process allowed for some quality friend-helping time.

Seaside Discovery

2008-07-17T13:23:00.009-05:00

While staying a while in South Bristol, Maine this last June, I had a confectionery discovery. South Bristol is a small fishing village about an hour or so north of Portland.

One afternoon I walked into town and found Island Grocery, a self-proclaimed "country store" full of specialty groceries, everyday necessities, appetizing deli selections and (my favorite) homemade baked goods. There was a new pie on the counter every day, never the same flavor, and always a variety of freshly baked cookies. The cookies had excellent texture and were always moist. In the deli case was usually a combination of chicken salads, potato salads and other nice side dishes, along with pre-packaged ready-to-grill chicken breast and salmon or house-baked ham.

But the confectionery discovery I made had nothing to do with the home-made pastries or cookies. My favorite thing that I found there was Bequet Caramels. I'm always crazy about caramels, and love to try the freshly made candies at any stand or grocery that I can--the same way I like to try the pie or ice cream. I think it's a good measure of the place. And though these caramels were not made on site, they are made by hand in small batches. You can read thoroughly than what I've provided here and order them online. I highly recommend the Celtic Sea Salt and the Chipotle. Both are subtle and the added flavor does not overpower the texture or natural flavor of the caramel. The aftertaste is excellent, in fact I think it's the best I've ever had. There's no sugary sweetness rolling around the mouth, just a salty, buttery goodness.

Another nice surprise at Island Grocery was the fresh Frozen Custard. Growing up in Wisconsin, my taste for all things dairy and frozen is pretty snobby and I was excited to find it had the right density, intensity of creamy texture, without sacrificing flavor over to sugar. The flavor of the day the second time I went was something like Toffee Chip...I'm sure that wasn't exactly what it was called, but it was excellent. The staff was even kind enough to turn the machine on for us and get it ready, even though no one else was asking for it. It only took about 7 minutes, and it was worth every second.

Frozen Custard at Island Grocery

The only downside to the Island Grocery seems to be that the cost of many items caters more to the summering guests with a little more cash in the bank. There are little treats and mixes, sauces and condiments, sometimes at $16 a pop--which is hard to imagine spending on a container of cookies that might only last a day. In this area, Island Grocery should really be approached more as a gourmet grocery rather than a country store. But as long as you walk in knowing your adventure will be a treat with a little more on the price tag, you'll be happy with what you get!

Ham on the Bone

2008-06-13T10:54:00.002-05:00

Well it has been quite some time since I've updated here. I've been all over the country and eaten a lot of food.* Here's a quick update, more to come soon.

The Emergency Food Hotline had an interesting call a while back about freezing meat, specifically ham on the bone. The caller wanted to know how long ham on the bone could be in the refrigerator before it needed to be thrown out, and, if after being in the refrigerator for nearly a week if it could be frozen and thawed later.

After comparing my own thoughts (my dad always had a ten-day rule for leftovers) with the FDA standards (7 days refrigerated if on the bone/whole, less if cut into slices) I've concluded that the simple answer is that yes, the ham is still good after a week, and yes, you can still freeze it. I think most foods are usually good for a bit longer than we might think, and a day or two longer than the FDA standards. After all, they have to be more careful than I do, since they're a lot more liable for their advice than I am.

Here is a link to a great resource from the FDA Center for Food Safety and Applied Nutrition. It includes tips on how long to store eggs and other animal products. Vegans, this site isn't for you. But Veggies and Omnivores alike will benefit from taking a look at the FDACFSAN's Safe Food Chart for fruits, veg and juices.

But if you are going to freeze meat, you want to be sure that you are wrapping and sealing it properly so as not to give it freezer-burn or lose all of the moisture naturally present. There are a variety of methods and opinions on this, but I think most people I have discussed this topic with have concurred that the following option is effective (if little overzealous):

Seal leftovers in plastic wrap, this helps to hold in the moisture. Then wrap in tin foil, which helps to insulate from freezer-burn and keep any liquid in that might sneak out of the plastic wrap. Then place in a ziploc, and don't forget to write the date on it!

Oh, and IF you have leftovers in the fridge for a while, and decide to freeze them, be sure to use them as soon as possible after thawing. Keeping leftovers in the freezer does extend their life quite a bit, but the overall amount of days they have been refrigerated (outside of freezer time) should not exceed 10 days if you can help it.

This nice meal, if it had gone unfinished (which it did not), could have lasted in the refrigerator for up to about 5 days (3-4 according to the FDA).

*apologies to anyone who I may have missed a call from--I think there was one--while I was out of cell phone range for many days on the coast of Maine.

Vegan Chocolate Cupcakes

2008-03-31T19:39:00.003-05:00

There is a lot to say about this subject, but for now I wanted to post an email that the Emergency Food Hotline received about a call that came in a couple of hours ago. It was regarding a vegan recipe and the timing of cooking the cupcakes. More will be filled in on this topic soon!

Dear Food Hotline,

Thank you so much for your advice on my non-springy - not sure if they
are done vegan chocolate cupcake emergency. I took your advice and cut
one open (after it cooled). It did finish cooking just as you said.
Just to be sure I stuffed the whole thing in my mouth and it was
fabulous. I'm going to send them to friends of mine who just had a baby
so they can enjoy a chocolatey sugar fix during their 3am feedings.
Actually the real problem was with my oven which is old and sad. When I
cooked the second batch for 18 min. instead of 12 they came out
perfect. I used to call my mother during these kitchen emergencies but
she doesn't pick up anymore because she's dead and has been for over 5
years now. It took me a long time to get over not having her there in
the kitchen with me but now I have you.

Yours Truly,

The not under or over cooked vegan chocolate cupcake master

vegan chocolate cupcakes, March 2006

2008-03-14T23:51:00.001-05:00

Dear readers and callers,

I will be in New England for the next 8 days, and my phone reception will not be the best. But leave me messages, and I will return them!

Plantain update

2008-03-12T09:41:00.002-05:00

The Emergency Food Hotline just received an email about another exciting way to use plantains. Here is an excerpt:

"Funny, I'd JUST written an email friend about plantains the minute before I read your most recent blog! I fell in love with them in Chicago, too. We lived in Humboldt Park and the little store by our house, Nuevo Puerto Rico, had them. The owner told me stories about how his grandfather, during fiscally thin times, would snap plantains from the tree and eat them while they were green and overripe.

The email to my friend was about a meal we're having Friday. I suggested we make the plantains in the way the store owner suggested: in a lasagna. You substitute the noodles with strips of plantain.

Have you done that? Usually, I eat them in the way you described on your blog, but I'm eager to try something new."

I think that's a marvelous idea, and I hope we will hear an update on how the meal went. I just remembered another way I've eaten plantains that is quite delicious:

The photo was taken at a Milwaukee restaurant called Cubanitas. These little chips are crisp and hot and soft in the center, and the sauce is onion-y and tangy. There must be some lime in there. And perhaps some garlic and sugar...?

Poaching

2008-03-11T00:12:00.006-05:00

Poaching is as a process by which food is gently simmered in water or other edible liquids such as wine, broth or juice. The process doesn't drain the moisture out of eggs, poultry or fish, and preserves the delicate texture of each food item. How to poach anything, especially eggs, is very difficult to agree on. Almost everyone I've asked about it has a different idea of what's best for the taste, appearance and healthfulness of the little round protein. So about a year and half ago I tried it out myself, using aspects of a few different recipes/processes.

First I tore off two pieces of plastic wrap, large enough to cover the inside of a mug. I lined the insides of two mugs with the plastic, and coated the interior of the plastic with olive oil (a chef friend of mine recommends truffle oil if you have it on hand!), salt and pepper. At the same time, I started a pan of water to simmer. Then I twisted up the plastic around the egg (pretty snug-ly), used a twist-tie to keep it secure, and placed it carefully into the water. Watch the egg carefully, you want it to become opaque on the outside, but not cook hard all the way through. Make up some toast for yourself, and you've got poached goodness. I like a little butter and a little mayonnaise on my toast and a lot of pepper on the egg.

Also!
For those of you concerned about cooking plastic wrap around the egg while in simmering water...I did a little digging on that and so far all of the discussion points to it being pretty harmless. The temperatures needed to release toxins from the plastic are apparently quite a bit higher than that of water below the boiling point. Does anyone know anything different though? I'd be interested to hear more on this topic.

Reminder

2008-03-10T23:58:00.002-05:00

The Emergency Food Hotline received a kindly voicemail reminder to pay the gas bill last week, and it was greatly appreciated. It would be terrible to have the gas turned off and be unable to cook. Thank you, dear caller!

Plantains

2008-03-10T21:48:00.004-05:00

On Saturday, I received a text message emergency regarding frying plantains. While I do not enjoy the flavor of bananas due to an over-exposure to banana flavored amoxicillin as a child, I have developed a fondness for their cousin, the plantain. While living in Chicago I had very good experience ordering plantains out as well as cooking them at home. Plantains Foster from the wonderful Handlebar restaurant is excellent, as well as traditionally prepared Costa Rican plantains from Irazu. I have never been able to rival either of those dining sensations, but I do enjoy frying up some plantains.

Whether they're a package of Goya frozen sliced or fresh green-smelling market plantains, I am game to combine them with as many sweet and savory options as possible. One hot summer day in 2002 I recall coming home from a long trip to the Montrose-Wilson beach to discover there was nothing in the cupboards save a pack of those frozen Goya plantains.

I made those frozen plantains, and while they were tasty, the oil had definitely taken over the flavor. I think I simply used a little too much oil. So when I was asked how to they were best prepared, I wanted to double check that I would be giving all the right advice. I recommended frying in oil or butter (depending on the recipe or sweet/savory status). The plantains shouldn’t be covered in the oil, but there should be enough to come up at least half the thickness of the plantain, so that the center is cooking properly through as the edges fry.

Two more things that I’ve learned about frying plantains:

1. If they are under-ripe (green), they should be fried twice—and between fryings they should be flattened out and patted down to release excess moisture.

2. If the plantain is over-ripe, they sugars will be more likely to caramelize while frying and will come out naturally sweetened!

Some people make them with a dusting of salt, sugar and lime. I most often have made them with onions and garlic, black beans and possibly some tomato or carrot thrown in, depending on what is in the house. Add a pack of 25 cent fresh tortillas from the mexican market and you've got a perfect meal. There are many excellent recipes and stories about plantains on the internet, from a variety of cultures and nationalities. I will be interested to hear from my caller to know how their meal turned out and what other vegetable items were included.

Leap Year

2008-02-28T22:09:00.002-06:00

Dear Readers and Callers,

I will be unreachable for much of the weekend as I will be attending a wedding in Los Angeles and will be in transit much of the time. I will be checking messages sporadically, so if you have a question or problem that is not as time sensitive, please do feel free to call. I will be back in regular checking mode by Monday, March 3rd.

Have a lovely weekend.

Egg substitutes

2008-02-23T18:50:00.008-06:00

Just now the Emergency Food Hotline received a call from a friend who is home alone watching three dogs in the cold Midwestern winter. She wanted to make cornbread, but was hoping not to leave the dogs by their lonesome while going out in the night for eggs. The first few substitutions came to mind:

-applesauce (between 1/4 and 1/3 cup)
-bananas (I hate them but for those who don't, a smallish banana, mashed, will do the trick)
-silken tofu (1/4 c whipped is a favorite sub. of mine)*
-in a pinch, vinegar (1-2 T depending on the recipe) mixed with a little bit of water and/or baking soda can work**

The other key to knowing what kind of substitution will work best for the recipe you are adapting is to know whether you need a binding or a leavening agent. For example, applesauce and bananas will work well as a binding agent for cookies, quick breads and muffins, but not for leavening purposes--they will not alone cause your mixture to rise. So you would not want to use them for a fluffy cake.

This substitution was for cornbread, and would be combined with a mix, not from scratch, so it's a little harder to know exactly how the ingredients would all interact. The mix already included baking soda, so I didn't want to mess too much with the unkown proportions already in place.

After discussing all of the items that might be in the caller's pantry that could also be used as a binding or leavening agent (cornstarch, vinegar, arrowroot flour) we discussed whether mayonnaise would be acceptable. Mayonnaise can work really well, its main ingredients are egg and oil, both good binding agents. My main concern in using mayonnaise with a mix was not knowing if we needed to add more baking soda as well, or if cold mayo would have a strange reaction to the warmth of the melted butter that the recipe also called for.

After checking a few sources for guidance (my Fannie Farmer Baking Book--where I found my first Mayonnaise Cake recipe, and my Food Lover's Companion), we decided to go ahead with 3 tablespoons mayonnaise, and no other added ingredients. I recommended allowing the melted butter to cool slightly and letting the mayonnaise sit out a bit before combining them, as most ingredients mix best when closer to room temperature (or at least a similar temp).

We shall see how the cornbread turns out.

* The silken tofu substitution doesn't alter the flavor of your recipe AT ALL and is a great vegan option for light cakes--won't crumble when making layer cakes!
** Vinegar has been used as a substitution for ages. My first experience with it was through a cookbook of my grandmother's, The Settlement Cookbook, which was compiled by Mrs. Simon Kander in 1934 from recipes tested in the Settlement Cooking Classes of the Milwaukee Public School Kitchens. When the contact paper over the spine began to peel, the additional title (subtitle?) of the book was revealed to be "The Way to a Man's Heart," hmm...

First Caller

2008-02-17T10:29:00.004-06:00

This morning's first call was about avocados. The question had to do with how to best store them and how to quicken or slow the ripening process. She had bought some un-ripe avocados and left them in the kitchen, knowing she wouldn't use them all immediately.

Should she refrigerate the avocado if she's not going to eat it right after purchasing? If she's already cut it open and isn't going to eat it all, can she put the leftovers in the fridge? My first thought was to tell her to keep it far away from that refrigerator. But I needed to know where she was keeping the avocados currently. They were near a window, providing them with lots of light. And that spells trouble. They need to be somewhere cool and dark, like a cabinet.

I checked my instincts against the brilliance of the internet, and not only should the avocados be kept away from the window, they should be kept at 60-68 degrees Farenheit. So, no refrigerator if you can help it. Unless you've cut one open and won't eat half until later. Then, leave the pit in and wrap in saran. Be sure to eat it within a day or two if you refrigerate it--it will just get mealier and mushier the longer it's in there (just like tomatoes do).

So, if you want to ripen an avocado, set it in the sun. But if you want them to last, keep them in the cool and dark!

INFORMATION

2008-02-16T19:34:00.001-06:00

This blog was created to supplement and assist with informing the public about a phone hotline. The Emergency Food Hotline is moderated by me, Jennifer Bastian.

The primary focus of this hotline is to offer solutions in the planning and preparation of food. I strive to offer advice on food preparation, and in the many areas of our lives that relate to food. I enjoy helping to plan exciting meals out of near-empty pantries, and can think of substitutions for when you're missing just about any ingredient. I am also interested in being of assistance in other regions of home and life, such as cleaning stains from fabrics, giving basic advice about cameras, and how to best trap a baby squirrel hiding in your house.*

Notable experiences with callers will be included in some way on this blog, as well as any interesting bits of information that they or I learn during the conversation.

You may reach The Emergency Food Hotline by dialing the following number:

414-839- 2403

Please leave your name and telephone number, and allow for a 5-10 minute delay in the return of a phone call. It is possible I will already be on a call, or need to check a source before speaking with you. If for some reason I do not call back quickly enough, please feel free to call again so I will be aware that it is indeed an emergency.

*Of course, none of this advice will be endorsed by any official organization, so use it at your own risk.