Creamy Leeks and Spinach...and Pasta too

Here's a quick yummy pasta I made last night:

Fusilli with Creamed Leek and Spinach (adapted from Food & Wine)

1 lb fusilli
1 1/2 tbsp olive oil
2 medium leeks, thinly sliced
2 c heavy cream
5 c baby spinach, coarsely chopped
1/3 c lightly packed basil leaves, finely chopped
salt and pepper

Cook the fusilli and drain
Meanwhile, heat the olive oil and add the leeks
Cook over moderate heat until softened, approx 10 minutes
Add the cream and simmer until thickened, 5-8 minutes
Add the spinach and simmer until wilted, approx 3 minutes
Combine the fusilli and the cream mixture and toss until coated
Add the basil and toss
Add salt and pepper to taste

Yaki Udon

I've been in Korea for the last week or so visiting beatz, which has been awesome. But we haven't really done that much cooking. With so many awesome food options, and so cheap, I haven't wanted to waste even a single meal. Last night, we came back home after spending a day at his school (super cute kids!!) and then hitting up Lotte. The only way I can describe this store is that it's basically like Macy's on steroids. There's 13 floors of things to buy. I was a bit overwhelmed so we stuck with the lower level containing all kinds of awesome food stuffs. We did each eat giant mandu (tasty korean dumplings....god I love dumplings), but a few hours later we were at home and found ourselves a bit snacky. So I made the following, not exactly authentic Korean, but at least from the same hemisphere, before we watched Coraline (excellent movie, btw). So here you go, some Yaki Udon (the amounts are estimates, I kinda made it up as I went along)

oh yeah, and HAPPY THANKSGIVING!

1 white onion, sliced

1/2 bell pepper, sliced

2 or 3 heads bok choi

3 cloves garlic, sliced

1/2 lb beef, sliced into strips (not sure what kind we bought, it kinda looked like skirt steak)

1 pack frozen udon noodles

2 tbsp vegetable oil

2 tbsp soy sauce

4 tbsp teriyaki sauce

Boil the udon, and when done drain and set aside

Meanwhile, heat the oil over med-high heat. Add the vegetables and saute until the onions begin to soften

Add the soy sauce and teriyaki to taste and toss with the veggies

Add the meat

When the meat is almost cooked (3-4 min), add the noodles and cook until the liquid is almost evaporated

Cornish Game Hens

For those of us who live by ourselves, it's kinda hard to find dishes to cook just for one. I looked forever for a "cooking for one" cookbook (they do exist, but they all suck...suggestions welcome). So of course cooking a whole chicken never even crossed my mind. But aha, the cornish game hen....perfect. It's like a littler cuter chicken, and things are always better when they're small and cute. So below is what happened for dinner...yum. It could have had garlic in the stuffing (probs 3 or 4 cloves, sliced), but that's about all the complaints I have.

1 cornish game hen
2 slices bacon

Stuffing
6 pearl onions, peeled and sliced in half
1/4 c frozen peas
1/4 c carrots, finely chopped
4 button mushrooms, sliced
2 tbsp olive oil
salt and pepper

Herb Rub
1 tbsp dried basil
1 tbsp dried oregano
1 tsp dried thyme
salt and pepper

Sauce
1 tbsp dijon mustard
2 tbsp dry white wine
2 tsp flour

Season the outside and inside of the hen with the herb mixture.
Combine the vegetables with 1 tbsp olive oil and stuff the hen to capacity
Place the hen in a small pan, sprinkling the remaining vegetables around it
Criss cross the bacon around the hen, tucking it under to secure it
Drizzle it with remaining tbsp olive oil
Pour one cup of chicken stock around the hen
Roast at 400 for 45 minutes or until a thermometer in the thickest part reads 170
Remove from oven, pour remaining stock and vegetables into a sauce pan
Add mustard, wine and flour and simmer, whisking often, until the sauce thickens, approx 3 minutes

New Rules...also penne

What I've come to realize over time, is that this blog is really the most useful to me (besides of course my legions of adoring fans). I use it all the time when I don't have a particular recipe or cookbook with me. And since most everything I post here are things I like and make all the time, it is an invaluable resource. However, sometimes all I want to do is post a recipe, and I'm not feeling particularly chatty or interesting. So new rules, sometimes all you get is a recipe. Yay!

Ok, so moving on, I recently purchased the Williams Sonoma Pasta book. The awesome Penne ala Vodka from the last post was from this book, and the second one I tried (see below) was a success as well. Here it is, with some minor adjustments by me:

Penne With Spring Vegetables

1 bunch asparagus, cut into 1 in pieces
3 tbsp butter
3 tbsp olive oil
10-12 scallions, chopped (white and light green parts only)
2 c baby spinach
1 1/2 c frozen peas
1/2 c white wine
3/4 c heavy cream
1/2 c basil (before mincing), finely minced
1 lb penne
salt and pepper

Boil water for pasta. Blanch the asparagus in the boiling water for approx 4 minutes. Remove with a slotted spoon.
Meanwhile, melt the butter with the olive oil over med-low heat
Add the scallions and saute until wilted, approx 5 minutes
Add the spinach and peas and saute until the spinach is wilted, another 3-5 minutes
Add the asparagus and white wine and cook 3-4 minutes, until reduced
Stir in the cream, and bring to a boil
Simmer until the cream is slightly thickened, about 3 minutes, then add the minced basil
Season to taste with salt and pepper
Toss with the penne and enjoy!

Vodka Sauce!

And I'm back! Things got a bit busy for me...and then basically I just got lazy, so no posts for the last few months. But now that its summer, the time of year when I do most of my cooking, I've got a few tasty treats that need to be shared! First, I made a new Penne ala Vodka the other day and it was amazing. Now I've made this dish more times than I can remember, and with a ton of different recipes, but I think this one might take the cake. Sometimes less is more! The other little detail is that you actually dissolve the tomato paste in the vodka, creating this liquidy mixture before mixing it with the cream. The consistency is just right. The sauce perfectly coats the pasta without overwhelming it, a pet peeve of mine (listen up Italian restaurants, pasta is more than just a sauce conduit!)

Penne Ala Vodka

4 tbsp butter

1 c heavy cream

1/3 c + 2 tbsp vodka

1/4 c tomato paste

2 tbsp fresh basil, slivered

salt
1 lb penne

Melt the butter with the cream

Combine the vodka and the tomato paste

Add the tomato mixture to the cream

Add the basil and salt to taste

Cook for approximately 5 minutes, until sauce is slightly thickened
Combine with penne and serve!

sammich

This post is really not about cooking, so much as just something super yummy. You see, I made myself the most awesome sandwich the other day. I realize that I'm delving a bit into Beatz's territory here, but I have to share the wealth. First, I got a square ciabatta loaf from my corner bakery. On a trip to Fairway the other day, I picked up this Calamata olive spread. It looks like mud, literally. I had to get over this before being able to spread on the bread. I also got some yummy meats and other goodies there. It's a bit unconventional, but trust me. So now let me diagram said sandwich for you....BEHOLD!

Ciabatta (top)
Calamata olive spread
Serrano Ham
Grilled Artichoke Hearts (in olive oil)
Serrano Ham
Red Onion Slices
Nostrano Salami
Calamata olive spread
Ciabatta (bottom)

a vacation....and slaw

I went on vacation! And 'twas glorious. Yes, the whole Muffin family made their way back to Mama Muffin's homeland for a few days. The land of red sand and sage brush backed by "they just don't look real" cliffs. So in between hiking (and I use that word loosely, what exactly is the difference between walking and hiking) through the surrounding canyons, hopping across the "river bed" (again, if its a path of moist sand, does that count?) to play tennis on the other side, and various other wholesome activities, we still managed to fit in the normal stuff. Normal stuff, of course, being copious amounts of eating and drinking, we wouldn't do it any other way.

Now because the weather was so nice and spring/summer-like, I started thinking salads. Of course, though I would love to, I don't usually travel with my entire cookbook collection, so I worked with what I had. About a year ago, my good friend CultWife sent me a recipe I've been dying to try (to give credit where credit is due, I think it might have originated with Mr. CultWife). And since it was sitting in my email, available, I jumped on it. And who doesn't love a little slaw. So I changed a few things and the result is below. Tasty tasty, and just gets better after a day or two of sitting in it's juices. I kinda winged it on the ingredient amounts, this one's all about tasting along the way.

Asian Themed Napa Cabbage Slaw

1 head of napa cabbage
approximately 3/4 c loosely packed chopped cilantro (2 handfuls)
6 scallions, chopped

Dressing
4 cloves garlic, minced
a generous pinch of salt
juice from 1 lemon
juice from 1 1/2 limes
2 tbsp rice vinegar
2 tsp sesame oil
1 tsp soy sauce
1 1/2 tbsp honey

combine garlic and salt and muddle it
add lemon and lime juice, rice vinegar, sesame oil, soy sauce, and salt and pepper to taste

taste as you add each ingredient. If it's too citrus-y add more sesame oil or soy, if it's too sweet, more vinegar, etc.

Toss with the greens and enjoy

Banana Muffins

I don't often travel into the world of baking. My sweet tooth went MIA a few years ago which is probably a good thing considering my complete lack of impulse control. It's also not really my area of expertise, too specific, too many things to measure out. But I found myself with two bananas that were rapidly deteriorating, and we all know what you do with old bananas! I looked into making banana bread, but happened across this recipe as I was going through my recipe folder. I wrote it on a piece of notebook paper when I was in college, so I'm not totally sure, but I think it comes from the Cupcake Cafe Cookbook. And considering I love everything that comes from that wonderful place, I decided to give it a shot. They were mighty tasty, but a tad on the dry side in my opinion. So any suggestions on how to moisten them up are welcome!

Banana Muffins

2 1/2 c flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 lb butter
3/4 c sugar
3 eggs
1 1/2 c mashed ripe bananas (approx 2)

preheat oven to 350
sift flour, baking powder, baking soda, salt together
cream butter and sugar
beat in eggs, one at a time
mix bananas into egg mixture
fold in dry ingredients until just blended
fill muffin cups 2/3 full
bake 25-35 minutes

shrimps

The other night was Mama Muffin's birthday, and so it was time for a yummy b-day dinner. We went for something simple yet special, shrimps! We served it with green beans and garlic along with these potatoes, a tasty favorite. And the recipe below is for a pretty basic shrimp scampi dish. I cobbled together a few that I found online, but I think this can be considered a muffin original, right?

1 lb shrimp
3 tbsp butter
3 tbsp olive oil
4 large cloves garlic
1/4 c vermouth
juice of 1/2 lemon
1/3 c parsley

Heat the butter and oil over med-high heat. Add shrimp and garlic. Saute until shrimp is almost completely pink. Add the vermouth and cook until almost evaporated. Add the lemon juice and cook down. Sprinkle with the fresh parsley and serve.

Quiche

A couple of weeks ago (ok, it was more like a couple of months, what can I say, I've been busy) I found myself hosting a brunch at the last moment. And having never served brunch, I was excited but unsure of what I was going to serve. But serious showed up with all the makings for a couple of tasty quiches. And they were yummy, like little egg and veggie cakes. Since then I've been craving more quiche....MORE QUICHE! So I made myself one the other day, and it's so easy! Perfect for a last minute brunch, or dinner, whatever. I have the ingredients for the one I made but you can pretty much add whatever you want (ie - all you cheese lovers will probably want to put some shredded cheese in).

Quiche

1 pie crust (you could make your own, but a frozen one works just fine)
7 eggs, beaten
2 scallions, chopped
1/4 green pepper, chopped
2 shallots, chopped
3-4 mushrooms, chopped (I used Baby Bellas, but any would work)


Combine all the ingredients and pour into the pie crust. Bake at 400 for 30 minutes or until firm. Will need salt.

Bolognese for a cold house

With Thanksgiving weekend comes the annual Muffin family tradition of closing down the country house. But this of course follows 3 or so days of staying there in the freezing cold. There's a reason we only go out in the summer, basically, there's no central heating and the house is about as airtight as swiss cheese (haha, get it?). So on the first night, when the Muffin parents, Beatz, Maple Leaf, and me were shivering inside an icebox of a house (the temp was about 45 degrees after a few hours of running space heaters) I decided we needed some comfort food, to warm you from the inside. And there's nothing heartier than a Bolognese, in my humble opinion. So I went back to my Williams Sonoma Italian cookbook (one of them) to find the perfect recipe. And voila!



1 oz dried porcini mushrooms
3 tbsp butter
2 tbsp olive oil
1 small carrot, chopped
1 celery stalk, chopped
1 small onion, chopped
just under 1 lb ground beef
1/2 c fresh parsley, chopped
1/4 c white wine
5-6 plum tomatoes, seeded and chopped
pinch of nutmeg
salt and pepper
1 1/2 lb fresh fettuccine


Place porcini in lukewarm water to cover, soak until softened, approx 20 minutes
Drain and squeeze out excess water, slice
Melt the butter and oil over medium heat
Add the carrot, celery, onion and cook until very tender (15 minutes)
Add beef and 2 tbsp parsley, raise heat to high. Cook 3-4 minutes
Add porcini and wine, cook, stirring often until the wine evaporates
Add the tomatoes, nutmeg, salt, pepper and 1 cup water, reduce heat to low
Stir well, cover and simmer until sauce reduces considerably, at least 1 hour

Toss with fresh pasta and sprinkle remaining fresh parsley over top.

Mushroomies!

So I've been kinda busy, and thus not posting...like, ever. But hey, this muffin's got a new job that's not giving me much time to do anything, let alone cook. But a few weeks ago, I had a chance to sit and breathe and watch some tv. And I made a major breakthrough on on my road to liking mushrooms, and it's all thanks to Madame Ina Garten. I haven't taken a recipe from tv in a while, my food network watching has kind of dropped off a bit, but I happened on the Hamptons Food Queen the other day and found this sauteed mushroom recipe. And it's pretty super yummy actually. The parsley added at the end makes it fresh and light, but the heartiness of the mushrooms makes it almost a main dish (if you don't have any meat lying around that is). And remember to add a lot of salt, the mushrooms just absorb it right up.

3 shallots, chopped
1 lb mushrooms, sliced
5 tbsp butter
3 cloves garlic
1/2 c parsley, chopped
salt

Melt 2 tbsp of the butter over med-high head until it bubbles. Saute the shallots in the butter until soft. Add the remaining 3 tbsp butter. When the butter has melted add the mushrooms and salt. Cook the mushrooms until the liquid has evaporated. Add the garlic and more salt and cook for a couple minutes until softened. Add the parsley and serve. Nom nom nom...

Hoisin Pork Loin

Since I've been having a minor love affair with the grill this summer, I set my sights on pork loin. I was just waiting for something to be on sale...and eventually I walked in and there was a 3 lb pork loin with my name on it. It went into the freezer and I was waiting for the perfect time. Last weekend, as I spent most of the time staring at the amazing leaves (oh yeah, it's foliage time on the East Coast), I realized that grilling was soon not going to be an option, so I better jump on the opportunity. I looked through my Williams & Sonoma grilling books (of which I've sung the praises before on this site) and discovered the recipe below. (I of course changed it a bit because I have to tinker with everything, my changes are reflected below.) I thawed the pork, and upon opening the package, discovered it was actually two! I debated only doing one, but luckily decided against it. We ate one, and I've been making yummy sandwiches with the other all week. The recipe for those are here for you too.

Hoisin Pork Loin

1 c hoisin sauce
3 tbsp dry sherry
3 tbsp honey
3 tsp sesame oil

3 lb pork loin (or loins)

Combine marinade ingredients and bring to a boil over low heat. Simmer 5 minutes or until thickened. Marinate the pork for at least 1 hour, up to 1 day.

Grill until a meat thermometer reads 150, approx 10-20 minutes depending on the thickness of the meat. Slice into slices approximately 1 inch thick.

Pork Loin Sandwich

Toast two slices of wheat toast (or your favorite kind). Take two slices of pork loin and slice very thinly on the diagonal. Place on bread and pour hoisin mixture over it. Top with red onion slices and lettuce.

Stuffed Mushrooms

As I've mentioned before, I'm now in possession of two awesome grilling cookbooks, so this past summer I began experimenting with slapping whatever I could find down on the grill (ie-here and here).  And to mostly good results, I mean, this is how we've been cooking things for thousands of years, right?  How hard can it be?  (I'm resisting a Geico caveman joke here, you're welcome).

I was feeling particularly adventurous one day, and I came across this recipe for stuffed mushrooms and zucchini.  Basically you take the mushrooms stems and the scooped out insides of the zucchini, chop them up with some other things and make a stuffing.  Once their insides are back in them, throw them on the grill.  I found, however, that the zucchini didn't work so well on the grill.  Their skins got tough and difficult to chew, while the insides were undercooked.  So I simplified and decided to throw everything in the mushrooms, including entire zucchinis.  The one downside is you tend to end up with an abundance of stuffing, but there are worse things.

I also learned that these can be roasted.  The reason I know this is that one day, after preparing these tasty treats for the grill, well...let's just say there was some serious rain.  I heard that roasting something at 400 is approximately the same (at least temperature-wise) as grilling it.  So I gave it a shot and yay!  It worked.

12-15 large white mushrooms
2 tbsp olive oil
2 zucchini, finely chopped
1 small onion, finely chopped
3 cloves garlic, finely chopped
1 c bread crumbs
1 tbsp fresh oregano
1/4 c heavy cream
salt and pepper

Remove the stems from the mushrooms and chop finely. Heat the oil over medium heat. Saute the mushroom stems, zucchini, onion and garlic until tender and any liquid released from the mushrooms is evaporated. Remove from heat.

In a large bowl, combine the vegetable mixture with the oregano, bread crumbs, and heavy cream. Add the bread crumbs and cream gradually, so as not to get too much of one or the other. The mixture should be moist, but stick together a bit. Add salt and pepper to taste.

Brush the tops of the mushroom caps with olive oil and then fill them with the bread crumb mixture. The stuffing should form a heaping mound on top of the mushroom.

Roast (at 400) or grill mushrooms for approx 15 minutes, until they are tender when pierced with knife. If you are roasting them, sprinkle some more bread crumbs over the top before placing them in the oven. This should give them a slightly crispy top.

Poached Chicken Soup

I'm definitely not ready to let the summer go, but this weekend I actually made the first soup of the season.  I couldn't help myself, it poured all day (thanks Gustav)!  I managed to make it to the store, getting soaking wet in the short walk from door to car, and all I wanted at that point was soup....and not just any soup, Chicken Soup!  I mean, there's nothing more comforting on a dreary day that some chicken soup, am I right or am I right people.  I mean, there's a reason that Campbell's turns the profit it does.

But there was no way I was going to crack open a can of soup and call it a day.  I remembered a poached chicken soup I made from this book (which is awesome btw).  This recipe is great because it's an upscale version of your standard chicken soup, that doesn't lose the heartiness and comfort food-iness of it all.  Whole pieces of chicken are added, I prefer to use dark meat, though the poaching actually keeps the white meat pretty moist as well.  I, however, am unashamedly biased toward dark meat, so sue me.  The parsley added at the very end gives it a fresh taste and the simple broth holds it all together.  I recommend serving in wide shallow bowls.  Place a piece of chicken in the bowl and spoon the broth and vegetables over the top.  Serve with garlic bread.

Poached Chicken Soup (adapted from Quick from Scratch Soups & Salad Cookbook)

2 tbsp olive oil

1 onion, chopped

2 carrots, chopped

2 ribs celery, chopped

3 red potatoes, cubed

6 chicken pieces (of your choosing, though I don't think wings would really work), skin removed

2 pints + 1 c water

1 bullion cube

1 bay leaf

2 sprigs fresh thyme

1 c parsley, chopped

Heat the oil over medium heat.  Add the onion, carrot and celery.  Saute until soft, about 5 minutes.

Add the potatoes, chicken, water, bullion, bay leaf, and thyme.  Cover and bring to a boil.  Reduce heat and simmer until chicken is done and potatoes are tender (20-40 minutes, depending on size of chicken pieces).  Add the parsley and serve.

um...definitely nommable

I've noticed on this here blog that I've kinda been slacking in general, but more specifically slacking in the meat department. Considering I call myself a rabid carnivore, this really won't do. I tend to go more simple on the meat and more creative on the veggies and other sides. My reasoning behind this is simple, if it came from a quadriped it's probably naturally tasty. I'm speaking mostly of the cow, pig, sheep family, my knowledge doesn't go much farther than that. I don't have a damn clue what I would do with bison or venison for example. But back to my point, meat is good to begin with, it doesn't need much to make it awesome. That doesn't mean, however, that a well-placed marinade or glaze can't do wonders. And since I am now in possession of not one, but two Williams Sonoma Grilling Cookbooks, each entirely unique and full of all sorts of tasty treats, I have been experimenting. So I'm here to share the wealth.

To put this in context, Mama Muffin and I were taking a little trip to the supermarket to prepare for some gigantic meal we were about to embark on. We entered the meat aisle and immediately saw the ribs....on sale. Even though a 3 1/2 lb slab of ribs would be nowhere near enough to feed the masses, we bought them anyway and into the freezer they went. Now, I've never cooked ribs before so I decided to go with a relatively simple recipe. Less is more, right? I tweaked the recipe only the tiniest bit, my changes are below. And 3 1/2 lbs is the perfect amount for four people (remember, most of it is bone).

Mustard Glazed Ribs (adapted from Williams-Sonoma Complete Grilling Cookbook)

3 1/2 lb slab of pork spareribs
2 tbsp olive oil
1 small onion, chopped
1/2 c honey
1/2 c dijon mustard
1/4 c cider vinegar
1/2 tsp ground cloves
salt

For the sauce: heat the olive oil over medium heat. Saute the onion until translucent, approx 5 minutes. Add the honey, mustard vinegar, cloves and salt. Bring to a boil, then reduce the heat and simmer for 5 minutes. Set aside.

For the ribs: Prepare the grill. Salt and pepper both sides of the slab of ribs. Grill covered for 20 minutes on each side. Brush the sauce over one side and cook for 10 minutes. Turn and brush the sauce on the other side, cook for a final 10 minutes. Pass the remaining sauce at the table.

Chunky Salsa

As I've mentioned before, I'm not so much a fan of the spicy food. This presents a bit of a problem in the appetizer arena as chips and salsa are about as basic as you get. I have experimented with trying to find a suitable salsa that doesn't need a jalapeno pepper or any such thing. The basic problem I think, is that when you take out the spicy, there isn't a whole lot left in the flavor department. But then I came upon this cookbook called Stonewall Kitchen Favorites. (That picture on the cover btw is a lobster blt. No, I haven't made it yet and yes, I really really want to.) Inside this book of tastiness, I came upon a recipe for a fresh tomato salsa, complete with a jalapeno. However, with a little tinkering, you get the following recipe. Lots of flavor with out any nasty mouth-searing.


6 plum tomatoes, chopped
1 green bell pepper, chopped
5 scallions, chopped, including both white and green parts
1/3 c cilantro, chopped
juice of 1 lime (approx 2 tbsp)
4 tbsp olive oil
salt and pepper to taste

Combine all ingredients and serve. Don't chop the vegetables too finely, leave them chunky (thus the name). This salsa goes really well with Tostitos Scoops, they pick up the veggie chunks and the juice they sit in perfectly. And they're not even paying me to say that (though if they wanted too...).

Fried Green Tomatoes

Now that we are well into August, it's officially jersey tomato season....um, yay.  (If you're unlucky enough to not have experienced the awesomeness that is jersey corn and tomatoes, I'm truly sorry, you're really missing out.)  But to make it even better, as I walked into a gardening store of all places, there was a huge tomato display that included a whole crate of green tomatoes.  Upon seeing them I knew I had to make Fried Green Tomatoes.  I mean, how could I pass that up, they were perfect.  Bright green and hard as a rock, just right.

I was first inspired to make FGT after (of course) the movie of the same name.  My love of Mary-Louise Parker was truly cemented with that movie (only to grow with her current Weeds endeavor, but I digress).  But as one can imagine, finding green tomatoes...I mean really green ones, not just a bit unripe....is pretty difficult unless you live on a tomato farm.  My first attempt was a few years ago.  I found some mostly green tomatoes and decided to give it a shot.  They were ok, but not great.  The tomatoes were too ripe, giving the finished product a slightly too sweet taste.  Not to mention they were all mushy and didn't hold their shape at all.  But my second attempt was much more successful.

I scoured the interwebs for a perfect recipe (which I couldn't find).  Below is my composite of like 10 or 12...and it worked out perfectly.  Crunchy corn meal-y crust with a tart center...pretty f-in awesome if I do say so myself.

4-5 green tomatoes

2 eggs, lightly beaten
1/2 c half & half
1 c cornmeal
1 c flour
1 tbsp garlic powder
1 tsp salt
1/2 tsp pepper
1 c olive oil

slice the tomatoes into rounds, approx 1/2 inch thick
combine eggs and half & half
combine 1/2 c flour with cornmeal, garlic powder, salt and pepper
dredge tomatoes in remaining flour, dip in egg mixture, and dredge in cornmeal
fry over medium high heat, the oil should come 1/2 inch up side of pan (preferably a cast iron frying pan)
3-4 minutes per side until brown and crispy

What to do with stale bread

add garlic of course!

I hate keeping bread in the refrigerator.  In fact, I don't like keeping most things in the fridge unless they absolutely have to be there...bread, fruit, onions, potatoes, etc etc.  But the upshot of this is that I end up with a lot of either moldy or stale bread.  Now, try as you might, there's just nothing to be done with moldy bread...and I'm pretty sure that's the bad kind of mold, so chuck that shit right out.  But stale...it just seems so wasteful!  Now if I was feeling frisky I guess I could make a bread pudding, but considering I rarely crave sweet things and pretty much always crave garlic, this makes much more sense.

Garlic Bread

1 loaf stale bread, preferably a baguette

1 stick butter

garlic powder

assorted herbs such as oregano, basil, chives, thyme, rosemary, etc.

Melt the butter in the microwave until liquid

Add the herbs to the butter

Slice the bread lengthwise

Spoon the herb butter mixture over both sides of the cut bread.  Sprinkle liberally with the garlic powder.

Close the two halves of the bread and wrap tightly in tinfoil

Bake at 375 for approximately 20 minutes or until the bread begins to be toasted.

UPDATE for the lazy: Garlic Toasts

slice stale bread and lay out on a cookie sheet.  Drizzle with olive oil and sprinkle with chopped garlic.  Put under the broiler for about 3-5 minutes (keep an eye out though, they'll burn really quickly).  These go really well with a white bean dip.

Get Drunk in the Woods, vol 3

Ok, this is the last installment, and then I will have covered most of that feast, or at least what I can remember of it.

As for the couscous salad, there are so many variations on the theme. Some people insist on adding tomatoes, which I thoroughly disagree with. Now don't get me wrong, I have love for the tohmaht, but in the salad they get all over everything with their mushy juiciness, no thank you. And then if there's any left over, they just don't keep well, just my humble opinion. The other direction people take couscous salads includes things like raisins and pine nuts. Give me fresh veggies over that any time. I'm just sayin'.

I also put a recipe for an orange and red onion salad. Seems like a strange combo, especially since you're supposed to add fresh ground pepper, but it actually works out beautifully. Just make sure you have enough onions for the orange. They tend to go faster for some reason.

CousCous Salad

2 c couscous

1 English cucumber, chopped

1 small red onion, chopped

1 red bell pepper, chopped
3 scallions chopped, including white and green parts

4 cloves garlic, chopped
2 tbsp fresh parsley, chopped

3/4 c olive oil, or to taste

2 tbsp champagne vinegar, or to taste

salt, to taste

Combine the couscous with 2 cups boiling water. Cover and let sit at least 10 minutes, until the couscous has absorbed all the water. Fluff with a fork. Add the remaining ingredients thoroughly mix to combine. Add more olive oil, vinegar and salt to taste. Don't be afraid to use the olive oil liberally, the couscous absorbs it right up, and no one like a dry salad.

Orange and Red Onion Salad

10 navel oranges

2 or 3 medium red onions

3 or 4 stalks fresh oregano

olive oil

pepper

Slice the skin off the oranges and then cut into rounds

Slice the red onions into rounds

Arrange the oranges on a platter and cover with the red onions

Remove the oregano leaves from the stalks and scatter on top

Drizzle with olive oil

Season with pepper