Sunday, February 5, 2012

Mardi Gras!

It's carnival season!


Mardi Gras is a wonderful way for a gathering of friends to celebrate!
I haven't been to New Orleans for quite some time, but I do enjoy holding my own personal Mardi Gras at home... this is really a great excuse to invite some cherished friends over for sharing of food, drink, & merriment. The welcoming of guests with decorative masks and colorful costumes adds to the excitement!  I like to always have some great New Orleans music playing in the background, and have included a great little sample that you may play as you peruse the recipe.  The magic of 'The Big Easy' awaits...

Ingredients
Olive oil
2 red or white onions, chopped
5 green onions, chopped
1 large green bell pepper, chopped
chopped celery
4 garlic cloves, finely chopped
2 bay leaves
1 jalapeño pepper, finely chopped with seeds
3 tablespoon Creole Seasoning (or more)
1/2 teaspoon ground cayenne pepper
1/2 teaspoon fresh oregano, chopped
5 tablespoons tomato paste
1 pound andouille sausage cut into 1/2-inch pieces
1/2 pound ham, cut into 1/2-inch pieces
32 oz chicken stock
28 oz can plum tomatoes, diced, with liquid
3 cups long-grain rice
Preparation
In a large Dutch oven, heat olive oil over medium-high heat. 

Add two chopped red onions, four chopped green onions, one chopped bell pepper, four finely chopped garlic cloves, two bay leaves, one finely chopped jalapeño, one tbspn. (or more) Creole Seasoning, one-half tspn. cayenne pepper and one-half tspn. fresh chopped oregano. 

Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. 

Mix in two tbspns. tomato paste. Add broth.  Add sausage, ham, tomatoes and rice. Bring mixture to simmer.  Feel free to add shrimp if desired.

Cover and cook until rice is very tender, stirring occasionally, about 1 hour. 

Garnish with remaining green onion and serve.


  Laissez les bons temps rouler!


The long, gray moss that softly swings
   In solemn grandeur from the trees,
   Like mournful funeral draperies,--
A brown-winged bird that never sings.

A shallow, stagnant, inland sea,
   Where rank swamp grasses wave, and where
   A deadliness lurks in the air,--
A sere leaf falling silently.

The death-like calm on every hand,
   That one might deem it sin to break,
   So pure, so perfect,--these things make
The mournful beauty of this land.

~ Albert Bigelow Paine
                                                     


Wednesday, January 18, 2012

Divine Chocolate...

“Chocolate is a divine, celestial drink, 
the sweat of the stars, 
the vital seed, 
divine nectar, 
the drink of the gods, 
panacea and universal medicine.”
 ~ Geronimo Piperni


The magic & mysticism behind the world's most sacred food...


Although I'm not of Mayan descent, I still appreciate the cultural origins that have inspired centuries of variations on the traditional food of the Gods of Mayan tradition, and just to celebrate this, I have been experimenting with some of the not-so-sweet versions of a Mayan chocolate drink with chili, as is deemed to be truer to the sense of the Maya, and less of the European or Colonial senses.  Please share in this celebration!




Unsweetened Chocolate - 3 1/2 oz., chopped
USDA Organic Agave, 1 - 4 tbspn
Chili Powder - Ancho, 1 - 3 tbspn
Vanilla, 1/4 tspn


Heat & whisk the chocolate chunks until melted
(and yes, you do need to chop up the chocolate first!)


Slowly add a cup and a half of water while stirring over low heat.


Add in the remaining ingredients...


~Agave
~Chili Powder
~Vanilla


This is all to taste, of course, and is purely a matter of preference 
regarding sweetness & spice






Valrhona chocolate is definitely a favorite of most chefs, but I prefer using products that are allied with environmentally friends organizations when possible, such as Vintage Plantations Artisanal Chocolate
and so I always want to see if I am able to replicate something just as delicious and presentable... 
but the brand is entirely up to the chef!  


Agave is a natural sweetener that I prefer to use in drinks 
due to its not so potent flavor as well as health benefits!




Chili Powder is varied in degrees of hotness!  Proceed with caution!

To make chili powder from scratch, lightly toast chili peppers in dry skillet for 5 - 10 minutes, 
cool, discard seeds, then grind by hand with a mortar & pestle, or blend in a spice grinder.




Vanilla extract may be used, or vanilla bean... again, preference reigns!


Mexican legend says that should a woman make a fair amount of foam for her hot chocolate, she would reap the rewards of a wonderful mate.  The mother of the prospective suitor would be the judge of the froth. The tool that has been passed on from these women is the molinillo, which kind of looks like some sort of implement for giving a back massage, but alas, is the refined creation of those resourceful ancients for producing the best froth in town!  Of course froth is not necessary, but does make for an extra special treat!


“I believe that being happy is the only important thing. 
Happiness. 
Simple as a glass of chocolate or torturous as the heart. 
Bitter. Sweet. Alive.” 
Joanne Harris, 'Chocolat'

Monday, January 2, 2012

Happy New Year!





"I prefer winter and fall, when you feel the bone structure in the landscape - 
the loneliness of it - the dead feeling of winter.  Something waits beneath it - 
the whole story doesn't show."

                                                     -  Andrew Wyeth 

Tuesday, November 1, 2011

November

"The thinnest yellow light of November is more warming 
and exhilarating than any wine they tell of."

~   Henry David Thoreau



Thanksgiving Comments & Graphics

Happy Halloween!


THE GHOST OF A FLOWER

"You're what?" asked the common or garden spook 
Of a stranger at midnight's hour.
 And the shade replied with a graceful glide,
 "Why, I'm the ghost of a flower."

"The ghost of a flower?" said the old-time spook; 
"That's a brand-new one on me; 
I never supposed a flower had a ghost, 
Though I've seen the shade of a tree."

-Anonymous


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