Whole Grain Penne alla Puttanesca and a Little Scoop of Ricotta

The Spicy and Pungent Pasta of the Ladies of the Night

Cook garlic, red pepper flakes and anchovies in olive oil for a few minutes until the anchovies dissolve. Add diced canned tomatoes, dried basil, chopped kalamata olives and capers. Simmer, then adjust seasoning. Top whole grain pasta  (3X the fiber of regular pasta) with the sauce then a little scoop of ricotta. Everyone loves Parmigiano-Reggiano or Pecorino with pasta, but sometimes it's nice to have a change and fresh creamy ricotta (here too) fits the bill.

Thank you to my blogger friend Stacey of Stacey Snacks Blog for the idea to make Pasta alla Puttanesca. As she says, "you have this stuff in the house," which I did. So for all those in colder climes who are not in the mood to brave the weather and go shopping, this intensely flavorful dish might just be an option for tonight's dinner!

Chez Lori Lynn

My cookbooks have long outgrown their original home on the bookshelves. Cookbook Sprawl has now reached my office, the coffee table in the den, and the sideboard in the dining room. But I'm not complaining. They are all precious to me. For the holidays I received the magnificent Alinea cookbook and a personalized Home Cooking with Charlie Trotter! Thanks D & K!

Do you have any kind of collection that has taken over your home?

Duck Taco and Presidential China

Duck Breast Taco

Flour Tortilla, Heated over an Open Flame

Napa Cabbage, Scallions, Cilantro, Serrano Chiles

Drizzled with Crema Mexicana and Hoisin Sauce

It arrived in two days! I ordered the Lincoln Presidential China dinner plate on Inauguration Day from the Reagan Library Museum Store and received it on Thursday afternoon. It is beautiful, substantial, completely functional, and far exceeded my expectations. The border is a fabulous shade of purple. It comes in a gorgeous box with a Certificate of Authenticity and a recipe for a dish President Lincoln enjoyed, Chicken Fricasse, which I plan to make soon.

Along with the recipe came this bit of history:  Mary Todd Lincoln was a dignified and charming hostess who enjoyed social affairs. She introduced the practice of ornamenting the Presidential tables with fragrant natural flowers where previously artificial flowers had served as decorations. The Lincolns extended a cordial welcome at their receptions to all classes of people not just the social elite. President Lincoln was probably the smallest eater of all the presidents, often making a meal out of an apple and a piece of cheese. He did, however, enjoy a meal featuring chicken. Chicken Fricasse was one of his favorites.

Since the dinner plate arrived within 48 hours of Our Inaugural Meal, I just happened to have a cooked leftover duck breast on hand. I warmed up the sliced duck breast, heated a flour tortilla on the grill, added shredded napa cabbage, thinly sliced serrano chiles, cilantro, and sliced scallions, drizzled on crema Mexicana and Hoisin sauce then served it on my new dinner plate. As tasty as this was, I hope I'm not breaking protocol by serving leftovers on Presidential China!

WHITE HOUSE COLLECTION

This dinner plate has been authentically re-created

from the White House china pattern

used during the Administration of

ABRAHAM LINCOLN

Sixteenth President of the United States of America

1861 - 1865

by WOODMERE

New Castle, Pa. 

U.S.A.

Our Inaugural Meal

On January 20, after the newly elected President of the United States has taken the oath of office and delivered his Inaugural address, he is escorted to Statuary Hall in the U.S. Capitol for the traditional Inaugural Luncheon, hosted by the Joint Congressional Committee on Inaugural Ceremonies.

As I am watching this historic event unfold on television, I became more curious about the luncheon (of course). I went online to http://inaugural.senate.gov/luncheon, and lo and behold, not only is the menu posted, but the entire recipes as well! The theme of the luncheon celebrates the bicentennial of the birth of Abraham Lincoln (February 12, 1809) and the menu reflects his favorite foods. So, after work today, I picked up some duck breasts for dinner, in order to recreate part of the menu and participate in the celebration at home.

INAUGURAL LUNCHEON MENU

Seafood Stew

with puff pastry

paired with

Duckhorn Vineyards

2007 Sauvignon Blanc, Napa Valley

A Brace of American Birds 

(pheasant and duck)

with Sour Cherry Chutney and Molasses Sweet Potatoes

paired with 

Goldeneye

2005 Pinot Noir, Anderson Valley

Apple Cinnamon Sponge Cake 

with Sweet Cream Glacé

paired with 

Korbel Natural Special Inaugural Cuvée

California Sparkling

Our Inaugural Meal

 Duck Breast with Chutney

Whipped Sweet Potatoes

The floral arrangements, designed by JLB Floral of Alexandria, Virginia, feature Red Charlotte roses, Rouge Basier roses, Hot Lady roses, a floribunda rose called Hot Majolica, hydrangea in shades of blues and purples, and light blue delphinium in a footed brass compote. After the luncheon, the floral arrangements will be given to the Walter Reed Army Medical Center.

Our Inaugural Centerpiece

Olympiad Hybrid Tea Roses picked from my garden. This rose was named in honor of the 1984 Olympic Games in Los Angeles.

At today's Inaugural Luncheon the first course of seafood stew was served on replicas of the china from the Lincoln Presidency, which was selected by Mary Todd Lincoln at the beginning of her husband's term in office. The china features the American bald eagle standing above the U. S. Coat of Arms, surrounded by a wide purple-red border.

After seeing the gorgeous luncheon table settings on television today I went and ordered the Lincoln dinner plate from The Reagan Library Museum Store to commemorate this event. When it arrives I plan recreate the first course of seafood stew, too. There are other Presidential China patterns available there also, all beautiful and colorful and historic. I might just turn into a collector...

This is a grand day. I am proud to be an American. I am a patriot. I love the formalities, the ceremony, the pomp, and the circumstance. And although I may hold some differing political opinions, I am supportive of this new administration. Wishing all the best to our President Barack Obama.

Cajun Prime Rib

Cajun Prime Rib

Roasted Garlic Mashed Potatoes

Mélange de Haricots with Mushrooms

Cajun Prime Rib

Recipe by Paul Prudhomme

Remove the fat cap from the top of the prime rib roast. Season the meat with a generous amount of pepper, salt, and garlic powder. Arrange thinly sliced onions in a layer on top then replace the fat cap. Bake at 550°F for 35 minutes. Cool, then refrigerate until completely chilled. Remove the fat cap and discard.

Slice the cold rib into thick steaks.

Season the steaks generously with the Cajun spice mixture:

• 1 tbsp Plus 1 tsp -- salt
  
• 1 tbsp Plus 2 tsp -- white pepper
  
• 1 tbsp Plus 2 tsp -- fennel seeds
  
• 1 tbsp Plus 3/4 tsp -- black pepper
  
• 2 1/2 tsp Dry mustard
  
• 2 1/2 tsp Ground cayenne pepper
  

Heat cast iron skillet until beyond the smoking stage. The skillet cannot be too hot! Cook steaks in the hot dry skillet.

Look at that smoke! This is an outdoor experience. How do you like Greg's double burner propane stove?

Cook on very high heat until a black crust forms (about 2 minutes per side).

Make sure the steaks are well-chilled when they go into the hot skillet, this will insure a rare to medium-rare interior with the blackened exterior.

Pat's excellent wine pairing: 1994 RUBICON EDIZIONE PENNINO Zinfandel Magnum. This serious Zinfandel has briary and spicy aromas with berry fruit and peppery flavors.

Thank you for a wonderful evening to my friends Chip & Pat! And to Greg for bringing his amazing cooking stove and introducing us to this legendary Paul Prudhomme recipe.

Fresh Sole, Miso Butter, Braised Bok Choy

Fresh Wild Petrale Sole

Sautéed in Miso Butter

Over Braised Baby Bok Choy in Broth

Steamed White Rice

Braising liquid:

• 1 c. white wine (I like inexpensive, yet still tasty Pinot Grigio for cooking)
  
• 1 c. fish stock or bottled clam juice
  
• 6 T. butter
  
• Soy sauce
  
• Toasted sesame oil
  

Heat the wine, stock and butter on high to cook off the alcohol, turn down to simmer and add halved baby bok choy. Cover. Cook about 5 minutes until the bok choy is tender. Remove boy choy to a platter. Turn up the heat and further reduce the sauce. Finish with a splash of soy sauce and a splash of toasted sesame oil.

Season the fish with salt and pepper, dust with flour and dip in egg. While the braising liquid is reducing, sauté the fish fillets in miso butter. I am showing this bird's-eye view of my stovetop because I am the proud recipient of a 5 pc. set of SCANPAN Ceramic Titanium Professional Cookware made in Denmark. It is elegant and awesome, the improved non-stick surface allows for the use of any utensil, including metal utensils. A big thank you to Heather and the folks at SCANPAN!

Left: 10 1/4" Fry Pan - sautéing fish

Front right: 6 1/2 qt. Dutch Oven (comes with cover) - reducing braising liquid

Back right: 3 qt. saucepan (with cover) - steaming white rice

Cast stainless steel handles stay cool longer. The set came with these nifty handle covers, but I found that the handles were fine on their own. Robin and Jimmy over at Caviar and Codfish blog are hosting a Scanpan giveaway. I highly recommend participating! Now, my first foray with the new Scanpan was with scrambled eggs.

The scrambled eggs were extraordinarily creamy. They cooked differently than in my usual non-stick pan. I wish I could explain the difference... the pan seems to me to be slipperier? Anyway, I was very impressed. They soon will have another line available for induction cooktops, can't wait for that! My favorite way to serve scrambled eggs, I enjoyed it this way at a hotel in Mexico City many years ago. With all things green: cilantro, salsa verde, sliced avocado with lime. Tortillas and coffee too.

Back to bok choy: Alternate the bok choy up and down on a platter. Ladle hot braising liquid on top. Then place the fish on top of the bok choy and serve with steamed white rice on the side.

I am sending this dish over to my blogger friend Simona of Briciole blog as she is hosting Fresh Produce of the Month Event and this month, it's cabbage! And to my other friend Lore of Culinarty, for her Original Recipe Round-Up. Do check out these fun monthly events.

Miso butter:

• 1 stick butter (softened)
  
• 2 - 3 T. white miso
  
• 1 1/2 t. garlic minced
  
• 1 1/2 t. fresh ginger minced
  

Mix all ingredients in the small bowl of a food processor. Miso butter has a complex and intriguing flavor. I used it to sauté this fish, also on vegetables, noodles (great on soba noodles), in corn ramen soup (more on that later), or try a pat of miso butter on your grilled steak.

I am such a fan of this miso butter, I gave it as a Christmas gift. What? You gave butter as a gift? I did, and it was totally appreciated (so I was told), especially in this little pot with lid.

Another Colorful Side

Colorful Side Dish #3

Spinach and Feta  

Israeli Couscous, Orzo, Baby Garbanzo, Red Quinoa

Sauté chopped garlic, chopped scallions, and red pepper flakes in olive oil. Add fresh baby spinach to wilt. Season to taste.

Toss spinach mixture with cooked Israeli couscous, orzo, baby garbanzo, and red quinoa. This blend is called Harvest Grains Blend and is available from Trader Joe's. Crumble feta on top. This recipe was inspired by one in Gourmet magazine some years ago, they made theirs with Acini di Pepe (tiny pearl pasta) and used frozen spinach.

Something New at Home

I am very excited about this change that cost nothing but makes my home feel dramatically different for the new year. I switched the dining room and family room. The former family room is considerably larger and has a fireplace in the corner. I moved the dining table here so now there is a more open and casual space for dining, and we can eat in front of a beautiful crackling fire.

The former dining room is now a cozy den. The chandelier which was above the dining table is above the coffee table, so you can still walk by without hitting your head. Makes a great spot to sit and read cookbooks! I also switched some artwork around, and that has freshened up some of the other rooms in the house.

Have you made any changes to your home or kitchen for the new year?

2 Colorful Sides and a Mushroom Salad

Roasted Carrots, Parsnips, and Shallots

Garlicky Olives and Gremolata

Carrots, parsnips and shallots are tossed in olive oil, seasoned with thyme, salt and pepper, then roasted at 425°F for about 30 minutes.

While the veggies were roasting I made the gremolata, a mixture of chopped Italian parsley, lemon zest and minced garlic, salt and pepper to taste. Gremolata is the condiment traditionally served with Osso Bucco alla Milanese. The flavor is fresh (parsley), bright (lemon), and intense (raw garlic). A great condiment!

To serve: the roasted vegetables are topped with gremolata and garlic green olives. This excellent recipe was posted by my blogger friend, Marie, the Proud Italian Cook back in October. I am a fan of parsnips, so I added them to the recipe, plus I like the look of white parsnips mixed with the orange carrots. Thanks Marie!

French Green Beans and Yellow Wax Beans

Topped with Zesty Baby Bellas

Mushrooms are sautéed with a little butter and olive oil, then add minced garlic and season with salt and pepper, finish with a splash of white wine, squeeze of lemon juice and fresh thyme.

The mixed beans are steamed then tossed with a little olive oil, salt and pepper. To serve: top with the mushrooms. Garnish with chopped parsley. Do you like the mélange de haricots? I love the colors. Please visit here for another vibrant bean recipe.

Grilled Marinated Mushroom Salad

Gorgonzola, Grape Tomatoes, Pecans

Three Vinegar Syrup

Speaking of mushrooms, I just have to share this salad! The portobello is marinated in Worcestershire sauce, olive oil, rosemary, thyme, garlic, shallots and red wine vinegar. It is then grilled and served over a salad of mixed greens, radicchio, sprouts, grape tomatoes, Gorgonzola and pecans. Drizzled with a 3 vinegar syrup. Scott Lee reduces the 3 vinegars separately, Chinese Blush Vinegar, Balsamic Vinegar, and Seasoned Rice Wine Vinegar then he combines them to dress this salad. You can enjoy this very tasty mushroom salad at my dear friends' restaurant, Gina Lee's Bistro in Redondo Beach, California. See ya there!

Meat Soup and The New Year

I love the new year. It's an exciting time, a time for reflection, a time to make improvements for a better future. Many bloggers have been posting terrific compilations of their Best of 2008.  I was reflecting on Taste With The Eyes, how much I have enjoyed writing, learning more about photography and cooking and blogging, making friends and enjoying blogs from around the world. How neat this is, how incredibly neat.

Thinking back over the year of my posts, I think Meat Soup is my favorite. Why? Because it arose from a conversation with my mother about old recipes. Because she shared a recipe from my Nana that I had not remembered. Because we talked about my Father, my Nana, and my Papa who all passed away years ago. Because as a result of our conversation, I was able to share a snippet of our family history on my blog. And, last but not least, because it is a darn good soup! I will definitely be making it in 2009. Beef short ribs have become one of my favorite ingredients. Farewell to 2008, and here is Meat Soup one more time:

What's in a name?

The other day I was asking my mother, Joyce, 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 to escape the pogroms 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.

Oh, and I forgot to mention back in September that I was named after Papa's oldest brother, Louie.

Happy. New. Year.

Lori Lynn

P.S. Food bloggers and non-food bloggers alike, do you have a favorite post of yours from 2008? If so, please leave a comment, we would love to (re)visit it.

A Holiday Meal Extraordinaire

Our friend Susan hosted this event on the first night of winter. It kicked off our fabulous holiday season and it was also the first night of Hanukkah. Last week I wrote about how we spent the day preparing the food together and shared the recipe for the decadent tartiflette.

Susan's Christmas decorations and Santa collection are amazing. And her dining table is jaw-dropping gorgeous! It was a pleasure to spend such a lovely evening amidst beautiful surroundings with my family and charming delightful friends, both old and new.

Susan presented Don and Kristy with an elegant Menorah. Here, they recite the blessing in Hebrew. The shamash candle (servant light) is lit, then it is used to light the other candle on this first night of Hanukkah.

The significance of Hanukkah and the Menorah:

The Jews had lost their religious freedom. In a rebellion led by the Maccabees, the Jews regained their freedoms and cleansed and rededicated the Temple around 165 BCE. The Jewish festival of Hanukkah, also known as the Festival of Lights, celebrates the Maccabees' victory and the Temple's rededication. The Hanukkah Menorah, with its eight candles plus the shamash, is lit to commemorate the one-days-worth of pure oil that miraculously lasted for eight days keeping the Temple lights burning until new oil could be obtained.

Let's Eat!

Mussels with Pernod and Crème Fraîche

I sautéed sliced leeks and celery in butter, added white wine, thyme and bay then reduced. Later this mixture was transferred to a large pot with more wine, brought to a boil, then 5 lbs. PEI mussels were added. When the mussels open they were removed to the serving bowls and the sauce finished with a 1/2 c. Pernod, 8 oz. of crème fraîche and lots of chopped parsley, salt and pepper to taste. Ladle the hot broth over the mussels. Serve with toasted French baguette.

The distinctive flavor of Pernod is created through a combination of star anise, fennel, parsley, chamomile, coriander and several aromatic herbs and plants. Pernod adds another dimension to this mussel broth. I look forward to cooking with it more often, specifically in vegetable and fish dishes. For interesting information on cooking with Pernod please visit here.

Chèvre Chaud, Green Salad, Dijon Vinaigrette

Filet Mignon Chausseur

Tarragon Horseradish Crème

Carottes de Bébé avec du Miel

Tartiflette

Vol-au-Vent filled with Vanilla Yogurt 

Quince, Pear, and Orange in a Cinnamon Syrup

I would like to extend a heartfelt thank you to Susan for her friendship, generous hospitality, delicious meals, the laughs and the good times. We look forward to spending more time together in 2009.

I hope you all had wonderful holidays. Wishing you an abundance of love, friendship, peace, health, prosperity and happiness at the New Year and always.