Symbolic Dinner

Rosh Hashanah

Jewish New Year 5769

 Crusted Fresh Petrale Sole 

Topped with Caramelized Honeycrisp Apples

Israeli Couscous Medley

Honeyed Baby Carrots

Carrots represent our hope that we increase our good deeds, topped here with butter and honey, to symbolize the wish for sweetness in the coming year.

Wishing You a Sweet New Year

L'Shana Tova!

To observe Rosh Hashanah, traditional foods sweetened with honey, apples and carrots are served. They symbolize sweetness, blessings, abundance and the hope for a sweet year ahead. Fish is a part of the Rosh Hashanah meal, for it is an ancient symbol of fertility and prosperity and also represents knowledge since its eyes are always open. This is the time to reflect on our lives, values and relationships. The festive symbolic meal is an integral component of the Rosh Hashanah celebration.

L'Shana Tova Tikatevu

May Your Name be Inscribed in The Book of Life 

For a Good Year

Franciscan Apple

That was a big pot of Meat Soup I made a few days ago, so no surprise there are leftovers. But the real reason I am posting this soup again is the response and expressed curiosity in our family history. I am amazed and touched by your interest.

Franciscan Earthenware was a wedding gift to my father and his first wife. My mother "inherited" this china when she married him. She has been enjoying her home-cooked meals on this same china for well over a half century. She still has most of the pieces, a few are chipped, but overall a fine collection in great condition. This china has proven to be very durable. Ma even puts it in the dishwasher now!

Franciscan Apple is one of the most popular raised-relief hand-painted patterns from Gladding, McBean & Co., which began production of Franciscan dinnerware in 1934 at their plant in Glendale, California. This pattern first appeared in 1940. Ma graciously has lent me several pieces from her collection. As you may have read earlier, I am addicted to dinnerware.

The name Franciscan is an allusion to Franciscan Friars and reflected the simple, informal style of Mexican folk pottery. The Franciscan Apple pattern has become a darling of collectors with its branches, beautiful green leaves and red harvest apples painted on cream-colored porcelain reminiscent of days gone by.

American production of Franciscan Ware ceased in 1984, following the announcement to relocate all Franciscan production to England. Franciscan Apple pattern is still made today under the Wedgwood Group. It is slightly different now and many pieces are larger than the originals, but still charming as ever.

Good Morning: Coffee & Labneh with Yuzu Marmalade

Meat Soup

What's in a name?

The other day I was asking my Mother about recipes from the past.

Ma: Your Nana (my paternal grandmother) made excellent soups.

Me: Like what? I remember her chicken soup and borscht...what else?

Ma: Oh, I liked her meat soup.

Me: Meat Soup?

Ma: It's like chicken soup but with meat. I think I still have the recipe...

My Nana was born in Kiev, Russia 1894. The family fled to Canada when she was a young girl. Her name was Vitte but she took her sister's name, Fanny, after Fanny was killed in a machine accident. She met my Papa (paternal grandfather) when they were teenagers and their families were living in the same apartment complex in Montreal. His name was Yitzcok when he was born in Romania 1891 but changed it to Isadore upon arrival in Canada when he was 13 years old. He celebrated his Bar Mitzvah on the boat. Fanny and Isadore married then made their way to America and settled in Chicago where Papa took on the name, Irving, and they raised their children, Edythe and Leonard (my father).

I remember one day when we were kids, my Dad asked us if we knew Papa's real name. I thought about it and said "Is" because that's what Nana called him. Then I fell into a fit of giggles. What kind of name is Is, Dad? That's a verb!

My nephews are Stone Leonard, his middle name in memory of our father, and Jett Izzy's middle name is in honor of our Papa - Is, or Izzy.

Meat Soup

3 1/2 lbs. short ribs

4 carrots

2 onions

2 parsnips

3 celery stalks

1 parsley root

1 c. dried large lima beans

Egg noodles

These are the ingredients my Mother has listed on her old recipe index card from notes she took years ago while watching her mother-in-law make meat soup.

Here is how I made my Nana's soup:

Put short ribs in a soup pot full of water, heat on high until the water boils, then turn down the heat to a simmer. Skim off the scum and fat constantly. After 1 1/2 hours add rough chopped vegetables and beans. (I couldn't find parsley root so I used a bunch of parsley). Simmer another hour or so, until the beans are cooked and the meat is butter-tender and falling off the bone. Season with salt and pepper. (I also added some beef base). To serve, put cooked egg noodles in a bowl and ladle soup on top. 

Meat soup. What's in a name? Indeed.

Grilled Swordfish, Lentils with Truffle Oil

Grilled Fresh Swordfish

Steamed Lentils, Tossed with Herbs and Truffle Oil

Grilled Tomato

Simple, Yet Sublime 

• Fresh swordfish, grilled over medium high heat, still perfectly moist, with olive oil, salt and pepper
  
• Warm steamed lentils, seasoned and gently tossed with white truffle oil and freshly sniped basil, dill, and parsley
  
• Grilled heirloom tomatoes

I am submitting this dish to The Well-Seasoned Cook's monthly Legume Love Affair Event hosted this month by Lucy of Nourish Me blog. I also want to thank Marie, the Proud Italian Cook, for the idea to grill tomatoes which added another layer of flavor.

Tomorrow, the Sun will be directly over the equator, at 11:44:18 A.M. EDT, to be precise. Happy Autumn! We'll be looking forward to Thanksgiving here, and to cooking all the wonderful fall dishes. Also wishing my blogger friends in the Southern Hemisphere a Happy Springtime as well!

Pink Shrimp, Green Tomato, Purple Basil

Pink Shrimp with Garlic

Ripe Green Tomato

Purple Basil and Feta 

Served Over Linguine

The Green Giant Heirloom Tomato is ripe when chartreuse in color and slightly soft. This is a tomato that never turns red. They are referred to as green-when-ripe tomatoes, or GWR, and should not be confused with unripened red tomatoes. They have a wonderful complex, sweet and spicy flavor. 

Sauté shrimp in half olive oil/half butter with lots of garlic.

When the shrimp are almost cooked, add some dried oregano, sea salt, fresh ground pepper, and a splash of white wine. After a minute or two (taking care not to overcook the shrimp) turn off the heat then add chopped green tomato, chiffonade of purple basil, and crumbled feta. Toss gently to combine. Adjust seasoning.

Serve the warm shrimp mixture over linguine.

Last December we paired Shrimp & Feta with lemon in an excellent starter salad, posted here and in July my blogger friend, Peter of Kalofagas, posted a fabulous Shrimp & Feta dish which I have made three times, found here.

Now, although I can't take credit for the delicious marriage of these particular ingredients (shrimp, tomato, basil, feta)  I think this unique pink, green and purple color combination offers a nice twist on the classic... 

Spaghetti, Tomato Vodka Cream

Spaghetti,  Tomato Vodka Cream

Fresh Ricotta on Top

Equal amounts of olive oil and butter are heated with lots of shaved garlic and red pepper flakes. Vodka is added, raising the heat to burn off the alcohol. Add fresh or canned diced/seeded/peeled tomatoes and cream. Simmer, adjust seasonings, then toss with spaghetti. Top with fresh ricotta. I am thinking that my blogger friend, Maryann, will get a kick out of the "petite" bottle of vodka, as she kids about booze in food.

This last minute post is for my other blogger friends, Giz and Psychgrad, of Equal Opportunity Kitchen. They are hosting Presto Pasta Nights and the deadline is now! I had every intention of coming up with a unique pasta recipe for their turn (I have fresh oysters in the fridge!) but I have been very busy advising sorority recruitment at our chapter at California State University at Long Beach since last Friday. 

So, if you are looking for a fast tasty pasta dish made from ingredients you always have on hand this one is a keeper.

Mojito Cake

A Mojito is a Cuban cocktail made by muddling fresh mint leaves with sugar and lime, then adding ice, rum, and club soda.

My late Great Auntie Edna made the moistest Lemon Cake you have ever tasted. In the 1950's she worked in a bakery. Loved to bake. My mom says she made a mean pineapple upside-down cake, and my Great Aunt Ethel fondly remembers her Prune Cake. During the 1960's, with convenience all the rage, a lemon jello cake recipe made its way around the country. It was quick and easy, made from a box of cake mix and a box of Jello. Auntie would bring this lemon cake to all the family functions...

Several years ago my brother was coming to visit me, and I asked him, what would you like me to cook for you? Aunt Edna's Lemon Cake. I asked my mom if she had the recipe, she did, and I have been making different incarnations of it ever since. And although I did not inherit my Great Auntie's love of baking, I do have her appreciation for convenient desserts.

Here is my MOJITO CAKE Version of Lemon Jello Cake:

3 oz. Jello added to 1 box (18 oz.) white cake mix. 

To get the cake the color of a mojito, I use 1 1/2 oz. each Lemon Jello and Lime Jello.

Add 4 eggs, 3/4 c. canola oil, and 3/4 c. water. Mix well, then pour into a greased Bundt pan. (I use Trader Joe's Cooking Spray with Flour). Bake at 325 for 45 minutes.

Cool slightly. Pierce lots of holes all over the cake. I use a wooden skewer, or you can use a chopstick.

Put 2 T. Rum and 1 T. Crème de Menthe (a sweet mint-flavored liqueur) in a measuring cup then add fresh squeezed lime juice to make 1/2 cup.

Combine the lime juice mixture with 2 c. powdered sugar.

Pour over the holes and let the lime sugar mixture saturate the cake. Invert the cake onto a platter, serve with limes and fresh mint. Dust with powdered sugar.

Mojito Cake: with flavors of lime, mint, rum, and sugar!

The Retro Lemon Jell-O Cake Recipe:

• 1 package 18 oz. classic yellow cake mix
  
• 1 small box 3 oz. Lemon Jello
  
• 4 eggs
  
• ¾ cup water
  
• ¾ cup vegetable oil

Mix well, pour into a greased 13 X 9 cake pan and bake at 325 degrees for about 45 minutes until the cake is set.

Cool slightly and then poke holes all over the cake with a fork.

• 2 c. powdered sugar
  
• ½ c. fresh lemon juice
  

Mix, then pour glaze over the cake.

Some of our other versions include: 

Margarita Cake - sub Tequila and Cointreau in the Mojito recipe and garnish with salt crystals.

Pink Lemonade Cake - substitute raspberry Jello for 1/2 of the lemon Jello

Molly's Strawberry Margarita Cake - add strawberry Jello

Did your Grandma or Great Aunt make a similar cake?

Chicago's Custom House Restaurant

Sweetbreads

Glazed Bacon/White Polenta

Button Mushrooms

I want to share the experience of dining in Chicago, one of my favorite food towns. It's not just about the food, but also the big personality of this metropolis and the service, ambiance, architecture, and lights of the Windy City.

Chef Shawn McClain's Custom House is located at 500 S. Dearborn, on the edge of the Loop. In the 1890s, the area was called the Custom House Levee District, known for its bordellos, saloons and pawnshops; hence the name. With its floor to ceiling windows this restaurant has a sleek cool elegance. It features Regional American fare with locally-sourced seasonal ingredients.

Werp Farms Beets

Crispy Lardo/Pistachio

Blue Cheese/Arugula

Standing at 1,450 feet and 110 stories high, the Sears Tower is the tallest building in North America and the third tallest building in the world: seen here from our table.

Heirloom Beans

Soffrito/Oregano

Homemade Tortelli

Buffalo Milk Ricotta/Green Beans

Parsley Walnut Pesto

Horseradish Cream Puffs

Bone In Short Rib

Pommes Anna

Housemade Bacon

Another Order of Horseradish Cream Puffs

Veal Cheeks
Tomato Anchovy Preserve

Bone Marrow Crostini

Artisanal Cheeses

Enjoying the Evening
As the Sun Goes Down

Black and White Ice Cream Float

Chocolate and Wattleseed Ice Cream

Mini Black and Whites

French Press Coffee
End to Another Fabulous Chicago Meal

A friend of mine is on her way to Chicago for business and asked if I had any recommendations for dining in the city. Another of my favorites is Joe's Stone Crabs on the corner of Grand & Rush, which I wrote about in April and, of course, Charlie Trotter's. For an authentic Chicago-Style lunch, don't miss Hot Doug's!

We also love Bistrot Margot, in Chicago's Old Town, a blog post for another time...

Have a great trip, Susan!

Anise-Ginger Lamb Shank

Braised and Grilled Lamb Shanks

with Tamari,  Star Anise, Ginger, Garlic

The braising liquid is made with tamari, water, star anise, garlic cloves, sliced fresh ginger and sugar.

The shanks are simmered for over 2 hours in my Le Creuset covered French Oven.

The shanks are then seasoned with salt and pepper, grilled for about 15 minutes, until nicely browned. Meanwhile to prepare the sauce: use a fat separator to remove most of the fat, return the sauce to the pot and heat on high. Dilute 1 T. cornstarch with 1 T. cold water and whisk into the sauce to thicken just slightly. Add a splash of rice vinegar, salt and pepper to taste. 

Many recipes for shanks use red wine as the braising liquid, like this one with Zinfandel. Last weekend, we were quite pleased with the exotic combination of tastes of tamari, anise, ginger and garlic. Whatever liquid/sauce you choose, I highly recommend the method of braising and grilling the lamb shanks, as this technique gives the meat an added dimension of flavor.

This recipe was adapted from Mark Bittman. The original recipe can be found here. After picking up four beautiful shanks from the butcher, I was searching the internet for a recipe for "braised and grilled" lamb shanks and came across his. It's a winner!

All About Eggplant

We made grilled eggplant at least once a week during the month of August. My blogger friend, Simona of Briciole, is hosting Fresh Produce of the Month event, and this month it is, you guessed it, eggplant. So, without further ado, here are all my submissions to the event:

How to: Rub the sliced eggplant with kosher salt and let them sweat on paper towels for an hour, turning once, to remove much of the moisture. Then rinse off the salt, pat dry, and brush with olive oil. Grill over medium high heat. I like to slice the eggplant in generous portions so it doesn't shrivel up on the grill.

Grilled Skirt Steak

over Grilled Eggplant and Salsa Verde Black Beans

Cilantro Garnish

A year ago, I posted this black bean with salsa verde recipe. It comes from Nancy Silverton's A Twist of the Wrist cookbook featuring very quick recipes that come from a can or a jar. The recipe is posted here. Last time I topped the beans with avocado, this time with grilled eggplant. Both excellent with skirt steak.

Salad of Grilled Eggplant and

Slow Roasted Tomato with Bûcheron

Dijon Vinaigrette

This is a simple salad but don't let that fool you, it is loaded with flavors of the smokey eggplant, the concentrated roasted tomato, the tangy goat cheese, grilled bread, mixed lettuces, Jacques Pepin's vinaigrette.

My nephew, Jett, helped make slow roasted tomatoes. I cut the roma tomatoes while he poured olive oil into the baking dish. Then he placed the tomatoes in the dish, sprinkled with kosher salt, a little sugar, and dried oregano, then drizzled more olive oil over the top. We slow roasted them at 250 for 2+ hours.

To finish, we topped the tomatoes with chopped parsely and minced garlic. I read about this recipe in Bon Appetit magazine, it was adapted from Cafe Lago in Seattle.

Festonati Pasta, Grilled Eggplant, Homegrown Tomato 

Topped with Grated Smoked Scamorza, Fresh Basil

Olive Oil, Garlic, Red Chile Flakes

Chunky grilled eggplant was perfectly paired with this uncommon garland-shaped pasta called festonati.  The festonati was tossed in olive oil heated with shaved garlic and red pepper flakes, then eggplant, chopped tomatoes and basil added. Finished with grated scamorza. I especially like this rustic pasta dish, all the components are bold and rough chopped.

Grilled Eggplant, Melting Scamorza

Homegrown Tomatoes, Fresh Basil

 with Garlic Anchovy Oil

If you like smokey flavors, do try smoked scamorza paired with grilled eggplant. This aged mozzarella-style cheese is made from water buffalo milk. 

 

To make the flavorful oil: Heat olive oil, add minced garlic, then anchovies. Stir until the anchovies dissolve. Remove from heat, add red pepper flakes, chopped parsley and grated Parmesan cheese. Drizzle over tomatoes and serve with crusty bread to dip in the flavored oil too. This makes a great side dish to grilled chicken.

Still craving eggplant? You might want to check out  Spaghetti with Eggplant Cream Sauce too. It comes in handy when fresh eggplant is not available.

My absolute favorite way to prepare eggplant is GRILLED! How about you?