Cevapcici

I live in the town of San Pedro, which is part of the city of Los Angeles, and is home to thousands of Croatians, including my butcher. For years, I have seen these little cigar-like Balkan Sausages at the butcher shop but unfortunately never bothered to ask about them. The other day, the lady in front of me bought loads of them. She said her family is wild about cevapcici and she usually grills or broils them and serves with onions and peppers in olive oil. So...I added some to my order. It was time to give these little guys a try.

After some research on the Internet, I found they are almost always served with onions then ingredients like sour cream, peppers, paprika, and flat bread are not far behind. 

I sautéed onions and peppers then added salt, garlic and spicy paprika, meanwhile cooking the cevapcici under the broiler.

I even found a video on how to make them, although I couldn't understand a word except "cevapcici," I did see how they are formed, by a unique kitchen gadget, into what I would call a particularly unfortunate shape as they are not too pretty for the camera if you know what I mean. But, boy, are they ever delicious!

My butcher instructs me to pronounce all the c's like a ch, so I sound like a Croat. 

Che-Vap'-Chi-Chi. 

He makes his with lamb and beef and spices although some also add pork to the mix.

You may recognize these famous Croats in food and wine respectively: 

Lydia Bastianich and Mike Grgich.

I plan to serve a lot of cevapcici this summer (now that I can pronounce it), hot off the barbecue grill, maybe with a yogurt cucumber dip? If you're in the neighborhood, stop by and give them a try.

let's share our meatloaf secrets

Moist is a key word when it comes to delicious meatloaf.


Isn't this a cute little meatloaf? Baked in my Le Creuset Chestnut Oval Baker.


Really good meatloaf recipes are a dime a dozen... No, actually, they are cheaper than that, they're free! You can ask your mom, my mom, your cousin, your best friend, your co-worker, Molly, my butcher, Google, Foodbuzz (click here)...or me.

But this post is about my secrets to a scrumptious meatloaf:  Cook at 325 until the meat registers 155 degrees as opposed to a specific cooking time. Use a remote thermometer. Remove from oven and let rest before serving. This results in a moist juicy meatloaf.

And have a gooey zippy sauce. This one is 4 parts barbecue sauce to one part each honey and Worcestershire plus several hearty dashes of hot sauce. Whisk together and pour over the meat prior to cooking.

Peas are optional.

Do you have a meatloaf secret to share?

Corned Beef & Cabbage Brunch

I prepare a traditional corned beef and cabbage - simmering the corned brisket in liquid with pickling spices, bay, peppercorns and carrot, onion, and celery for about four hours. Then I remove the beef, add quartered cabbage and potatoes, and cook until tender. 



For this brunch dish, eggs are poached in the corned beef cooking liquid.  This gives the eggs an extraordinary flavor.



I mix mayonnaise and creme fraiche with whole grain mustard and horseradish and spread this on toasted rye bread. Top the rye with sliced corned beef, then the poached egg, along side a helping of potatoes and cabbage.



This photo is my submission to CLICK, a theme-based monthly food photography event. The theme this month is "metal." This food photograph features my French SABATIER knife with fork.

EASTER SUNRISE

Easter Greetings...

...from Southern California.

Springtime in My Garden

Calla Lily

Mexican Heather

Red Bud Tree Against the Sunset Sky

Dwarf Lavender

All in bloom now in Southern California. 

Pistachio Crusted Lamb, Pomegranate Glaze

Costata d'agnello incrostato con pistacchio 

Con una glassa de melagrana

Pistachios and panko bread crumbs are ground in the food processor with salt, pepper, and olive oil to get the right consistency for encrusting the meat.





The lamb rack is seasoned then encrusted and baked at 350 for about 25 - 30 minutes. This lamb is cooked to medium, adjust cooking time to your temperature preference, then let the lamb rest.






The chops are sliced and served here with mashed potatoes. Drizzle the tangy warm pomegranate glaze over the meat.

On Lamb, Pistachio, and Pomegranate in Italy:

Easter Nears, And That Means...
Lamb in Italy: It's the one thing you can be almost certain to find on the table come Easter Sunday.

Emperor Vitellius brought the pistachio to Rome in A.D. 50. He would finish off his meal by stuffing his mouth full of pistachios. Pistachios are currently cultivated as a commercial crop Italy.

The pomegranate made its way to Italy via Carthage (Punic), and therein lies the root of its Latin name, Punicum malum (apple). Its current botanical name is Punicum granatum with Punicum recognizing Carthage as a focal point for pomegranate cultivation and granatum referring to the many seeds or grains in the fruit. Many Italian Renaissance fabrics boasted the pattern of cut pomegranates. Ancient Romans not only enjoyed the succulent flesh of this fruit, they also tanned and used the rinds as a form of leather. 

Lore and legends source: http://homecooking.about.com

Festa Italiana:

As much as I love to cook Italian food, I am, alas, not of Italian decent. And I was wondering what to bring to a virtual Italian festival?

I have no lovely memories of Italian childhood dishes. Mom, I remember your Creamette's Brand Elbow Macaroni with Margarine and torn slices of melting American Cheese was actually pretty good...but, not quite the same as, say, Simona's Pasta al Burro e Parmigiano.

So...I decided to make my own recipe, with ingredients that are possibly used in the Italian kitchen. Here it is: This is my contribution to the table at the upcoming FESTA ITALIANA hosted by Maryann of Finding La Dolce Vita and Marie of Proud Italian Cook.

Grazie Molto!  Thanks for inviting me :) 

Happy to help clean up!

Reuben Sandwich

Norms Restaurant
Grilled Reuben Sandwich $7.99
Deep-Fried Jalapeño $0.25

"Reuben, make me a sandwich, make it a combination, I'm so hungry I could eat a brick," said actress Annette Seelos to Arnold Reuben, owner of Reuben's Deli in NYC, circa 1914.

This is just one of the many legends on the invention of this sandwich.

A Reuben Sandwich: Corned Beef, Turkey or Pastrami? Cole Slaw or Sauerkraut? Russian Dressing or Thousand Island? Swiss Cheese or Jack Cheese? Toasted or Grilled? At least everyone agrees to serve it on Rye.


Across the street from the car dealership is Norms We Never Close. It's a fun place (for a food blogger with a camera) to spend a few hours while getting an oil change and other automobile maintenance.

I'm making corned beef and cabbage in honor of St. Paddy, but since it takes about 50 minutes per pound, and my brisket is 4 1/2 pounds, it won't be ready anytime soon. So I'm posting the Reuben Sandwich - Happy Saint Patrick's Day!

Happy Pi Day

First of all - Happy Pi Day!
If you are a math nerd, this is a fun day!
March 14 or 3.14...and I did not just admit to being a nerd?!?

What is Pi?
It is the ratio of the circle's circumference to its diameter.

So here, my lovely Le Creuset Enameled Cast-Iron Tarte Tatin pan (hey, Maryann, here it is again) has a diameter of  9 1/2 inches. What is the circumference you ask?

That is where my handy little mysterious irrational number comes in! The circumference is the diameter (as measured by my whimsical tape measure, ha!) multiplied by pi.
I have memorized the value of pi to 3.141592653589793238462643383279502884.

Memorizing pi has a fascination of its own for some (but not many).
I remember it like this:
3.14 March 14 we all know that
159 At 1:59 in the afternoon is when to eat our pie, like dessert after lunch
265 Prefix from my old business phone number
358-9793 Somebody's phone number, just think of how many phone numbers you have memorized and this is easy
238-4626 Aw, c'mon, I can remember another phone number, can't I?
4 I was born April 4th, 4 is my number!
338 Prefix for phone number growing up.
3 Remember another 3 after 338.
27 Just remembering being 27 years old.
95028 A zip code?
8 One more 8...Ok, stopping here.
4 Oh, might was well add one more 4.
Please don't quiz me after a glass of wine :)

Eventually you can find your own phone number in pi, that's cool. Eventually...

If you desire to memorize pi, you have to make up your own method, because none of the pi number sequences ever repeat!

Back to the circumference of my Le Creuset:
pi d = C
3.141592653589793238462643383279502884 X 9.5= 29.845130209+
In other words about 30" around.

Did you (or your kids) celebrate pi today? 

By the way, I'm listening to Don McLean right now: American Pie 

bye, bye...

Salmon & Goat Cheese Quiche

Ah yes, more salmon! This time it is the cold-smoked salmon baked in a quiche with goat cheese, fresh chives and dill.


Fresh sniped dill added to the custard.


Pour the herbed mixture of eggs and cream over the goat cheese and salmon layered in the crust.


I use my Le Creuset Enameled Cast-Iron Tarte Tatin pan for making quiche as well as tarte tatin. This is a great pan!


My ratio for quiche custard is:

• 5 whole large eggs
  
• 2 1/2 cups of warm light cream
  
• 1 T flour
  
• salt and pepper
  

I beat this with an electric hand mixer.

Bake at 350 for about 1 hour (maybe a little longer).






Uh, oops. How did that get in here?

I'm keeping no secrets from you: I used Trader Joe's Baking Spray with Flour and Pillsbury Pie Crust :)

P.S. Happy Pi Day! 3.14.2008

My egg pie is a tribute to this mysterious and most important mathematical constant known as pi: 3.141592653589793238462643383279502884197169399375105820974944592307816406286208998628034825342117067982148086513282306647093844609550582231725359408128481117450284102701938521105559644622948954930381964428810975665933446128475648233786783165271201909145648566923460348610454326648213393607260249141273724587006606315588174881520920962829254091715364367892590360011330530548204665213841469...it's an irrational and transcendental number that never terminates...

Pi Day has an official website: www.piday.org
Pi Palindrome: I PREFER PI
Did you know Albert Einstein was born on Pi Day 1879?

Wild Salmon Dinner Party

The White Cane is a vessel in Bristol Bay, Alaska fished by Randy Houghton for 36 years. Randy was born with macular degeneration, a visual disorder that rendered him legally blind with only peripheral vision...hence the name White Cane. In spite of his visual handicap, Randy, with the help of his crew and improved technology, is able to successfully operate his 32 ft. fishing vessel in the Bristol Bay waters.

Very recently, the White Cane and a few other dedicated fishers decided to independently harvest their catch of sockeye with the goal of producing the finest quality of fish in Bristol Bay. The have assured that the sockeye are maintained at a temperature of 34 degrees while on the vessel, and processed and packaged within 24 hours. Because of the fishers' experience, their overall diligence and care, we enjoyed this #1 rated Wild Sockeye Salmon at our party!

This was a fabulous and unique dinner party for several reasons:

• It was a five course dinner, four of the courses were salmon from the Bristol Bay in Alaska! (We passed on a salmon dessert)
• The fisherman flew into LA just to join us for dinner and teach us all about the salmon.
• Everyone took part in the food preparation
  
• Good wine, good friends, new friends, fun music
• The finest of fish... 

Menu



Starters

Lox Platter (Cold Smoked Sockeye) and Smoked Sockeye Salmon Spread

Construct your own canapés with Creme Fraiche, Chopped Egg, Chives, Capers, Lemon, Olives, Cream Cheese, Toasted Baguette, Crackers

Veuve Clicquot Champagne

Soup

Manhattan Salmon Chowder: Fragrant Tomato Chowder with Orange Zest, Pernod, Topped with Warm Steamed Sockeye

Bottega Vinaia Pinot Grigio

Salad

Sockeye Salmon Mousse & Mixed Greens with Herbs, Rice Wine Shallot Vinaigrette

ZD Chardonnay

Newton Chardonnay

Main Course

(Please see 3/09/08 post for complete recipe)
Slow Roasted Wild Sockeye, Red Potatoes, Citrus Herb Vinaigrette

Windward Pinot Noir

Dessert

Lemon Sorbet with Limoncello and Chiffonade of Fresh Basil

Bristol Bay fishing photos courtesy of White Cane Sockeye Salmon. For more information on Wild Alaskan Sockeye straight from the fisherman contact our new friend Randy and his wife, Janis, at wcsockeye@yahoo.com.

Wild Alaskan Sockeye Salmon

This unique species of salmon begin their lives by spawning in the Alaskan fresh water lakes that flow into the Naknek and Egegik river systems. After living and growing for 1 to 2 years in these pristine waters, they make their way down river and thrive for another 2 to 3 years in the cold waters of the North Pacific and the Bering Sea. 

During their life in the Pacific Ocean, the sockeye feed on plankton and krill, this gives them their bright red color.

Also their unique natural diet promotes their healthy high levels of Omega-3 fatty acids. On their return to the bay as mature wild sockeye salmon, the fish are selectively harvested only after enough salmon have returned safely to their spawning grounds. The fishery is carefully monitored to allow future generations of sockeye the same life cycle, and preserve this wonderful and unique salmon species. They are truly one of the healthiest fish to eat in the world.

This fabulous salmon was fished by Randy Houghton and his crew of White Cane Sockeye Salmon.

Slow Roasted Wild Sockeye, Red Potatoes, Citrus Herb Vinaigrette

Red Potatoes are sliced on a mandoline, layered into the roasting pan, drizzled with olive oil and seasoned with sea salt and pepper. Baked at 425 for about 20 to 25 minutes.

Lemon slices are scattered over the potatoes, topped with the seasoned sockeye, and more lemon slices and pitted kalamata olives. Roasted at 250 for 25 to 30 minutes (or to your preference).

Citrus Herb Vinaigrette: 4 parts olive oil, 2 parts lemon juice, 1 part orange juice, salt and pepper are whisked together. Mix in fresh thyme leaves and chopped basil. When the salmon is cooked, the vinaigrette is generously ladled over the warm fish.

This excellent recipe was inspired by one in Country Living magazine.

Cold Sake

What are you drinking with sushi?

Otokoyama has been making sake for over 340 years on Hokkaido, Japan's northernmost island, which has ideal climate and water conditions needed to make superior sake. 

There are five elements involved in brewing sake - water, rice, technical skill, yeast, and terrior. More than anything else, sake is a result of a brewing process that uses rice and lots of water. For a terrific lesson on all things sake, please visit esake.com.

It is customary to pour sake for one's table companions. Here it is served from this nifty vessel with ice in the center. As with wine, you don't want the sake too cold, or the delicate fragrance and flavors will be masked.

Vinography blog has excellent tasting notes on Otokoyama: 

A floral nose with hints of jasmine tea and just the tiniest hints of fresh pink bubblegum. It is smooth and extremely silky in texture with lovely acidity and a floral, rainwater quality that makes for an incredibly clean experience on the palate.

Otokoyama, translation "Man's Mountain," is one of my favorites. 

Kanpai!