by TheLastWonton | Oct 28, 2010 | Italian, Main Dishes, Pasta & Noodles, Sides, Uncategorized, Vegetarian
A pushover. Yup, that’s me. Just the mention of Italian food, or more precisely a perfect bowl of pasta and sauce, gets my taste buds jumping up and down in joyful aniticipation. There’s nothing else that leaves the foodie in me soulfully satisfied in quite this way.
Which easily explains my endearing love affair with the legendary Marcella Hazan and my eternal gratitude to her for bringing us her take on the art of Italian cooking.
Marcella is unknowingly my secret auntie. Oh sure, sure, don’t act like I’m the only one who fantasizes about having a gracious and revered family member who, at the turn of a spoon, creates the world’s best Italian food. That special someone who’s kitchen overflows with stories of living le dolce vita, with humour only an auntie can pull off, with shared giggles, with enviable wisdom and with mouthwatering aromas that make you want to stay put for days. Mamma mia!
But, alas. Instead I remain a most humble understudy to Marcella’s delicious culinary prowess. Which brings me to last night. Well, late yesterday afternoon actually. I was having one of those, ‘what to make for dinner’ days, when into my email popped the latest e-newsletter from Saveur magazine (my fave!) with a link to The Steamy Kitchen, one of my favorite food blogs and recipes sources, with a link to a simple tomato sauce recipe of Marcella Hazan’s. Eureka! I love it when stuff like that happens. Teeny tiny, delicious twists of fate.
In a nanosecond Monday night dinner was decided. No questions asked. I changed a couple of very little things from Marcella’s tomato sauce recipe, I added a good schwack of freshly ground black pepper and a splash of water.
This tomato sauce is so simple, you might shrug your shoulders and want to keep on looking. No! I insist! STOP in the name of love! This is what it’s all about. Basic, quality ingredients, lovingly combined and easily prepared.
Dinner last night was absurdly delicious in it’s simplicity. Slightly undercooked mezze linguine tossed with my secret auntie’s tomato sauce and a bit of grated Parmigiano Reggiano. Delizioso!
I topped that deliciousness off with just-picked, still-warm-from-the-sun, sliced, juicy, white peaches, sprinkled with a tich of berry sugar. Life is good. Grazie, grazie Zia Marcella! Cin cin!
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Here we go………………Plop the whole can of San Marzano tomatoes into a medium pot and mash this way and that with a potato masher to break up the tomatoes a bit. Add butter, peeled and halved onion, freshly ground pepper, about 1/4 cup water and bring to a gentle boil.
Reduce heat and simmer for about 45 minutes until the sauce thickens and gets all gloriously deep red with secret buttery pockets hidden everywhere.
Remove the onion, sprinkle with sea salt and pepper and serve separately to go along with your pasta, or not. My husband Cliff couldn’t resist toppling half of the fragrantly soft onion into his pasta bowl. Me, I went less adorned, wanting to taste every nuance of this simple tomato sauce and the creamy bite of the Parm.
MY MARCELLA’S TOMATO SAUCE
1 28-ounce can San Marzano tomatoes in their juices – do make that extra trip to the Italian deli to get yourself some San Marzanos.
Just under 1/2 cup butter (real butter! don’t use margarine)
1 medium sweet onion, like Walla Walla or Vidalia, peeled and halved
1 big teaspoon freshly ground black pepper
1/4 cup water
Add tomatoes to medium saucepan and mash a few times, this way and that, with a potato masher. Add butter, halved onion, black pepper and water and bring to a gentle boil over medium-high heat. Reduce heat and simmer 45 minutes, stirring occasionally. Remove onion. Toss sauce with just al dente spaghetti, tagliatelle, pappardelle or linguine. Top with some freshly grated Parmigiano Reggiano and torn fresh basil leaves, if desired.
Jaden Hair from The Steamy Kitchen served her tomato saucey pasta with hot grilled Italian sausages. Yum-O! Next time!
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by TheLastWonton | Oct 27, 2010 | Baking & Desserts, Breakfast & Brunch, Cake, Cookies, Treats
Way back in about 1928, Harry Burnett Reese, a former dairy farmer and shipping foreman for Milton S. Hershey started experimenting with candy making in the basement of his house in Hershey, Pennsylvania. Inspired by his 16 children, or maybe just locked in the basement to get away from them, Harry brilliantly combined peanut butter and chocolate, creating peanut butter cups. (wild applause!)
Yay Harry!!! In that culinary groundbreaking moment, when Harry put those two rather unlikely ingredients together, he could never have dreamed what he started in that dingy little basement.
These days, we don't think twice when we see peanut butter and chocolate together in a recipe. Just like macaroni and cheese or gin and tonic or roast beef and horseradish, it works. Scrumptiously.
That's why I didn't hesitate for a moment yesterday when I was scooting about online looking for a little something sweet to make and I stumbled upon Kitchen Simplicity food blog. Cheri, from Kitchen Simplicity, had me at "This is my ultimate favorite brownie recipe." I'm in!!!
I made these very true to Cheri's recipe and they turned out perfectly. Nutty, fudgy and yummy. Be sure not to overcook these brownies. If you cook them too long you'll end up with cakey rather than fudgy and we just can't have that.
So throw on some tunes, whip up a batch of these 'keeper' brownies, and raise your coffee cups high to toast Harry Burnett Reese and his candy genius. Here! Here!
FUDGY PEANUT BUTTER BROWNIES
Thanks Cheri!
1/2 cup peanut butter
1/3 cup butter, softened
2/3 cup sugar
1/2 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips
Preheat oven to 350F. Grease a 9×9 or 7×11-inch baking pan.
Cream together peanut butter and butter. Beat in sugars, eggs and vanilla. Stir in flour, baking powder and salt until evenly blended. Fold in chocolate chips.
Spread into prepared baking pan. Bake approximately 30 minutes or until toothpick inserted in centre comes out with fudgy (not wet) (not dry) crumbs. Allow to cool before slicing. Makes 12.
by TheLastWonton | Oct 27, 2010 | Chicken & Poultry, Main Dishes
MY HAWAIIAN KITCHEN
Delectable memoirs of living on the slopes of Mt. Hualalai high above the famed Kona Coast on the beguiling Big Island of Hawaii.
Possibly the crispiest, crunchiest oven-fried chicken you’ll ever make, complete with a spicy little blast to tickle your tongue.
Dear Journal – Lava tubes are formed when a stream of hot molten lava cools on the outside forming a hard crust while the hot lava in the middle keeps flowing, forming a cave. Cool! We have a lava tube right in our yard. Cooler yet! Our lava tube begs to be explored and seems to beckon just about everyone who passes our way. Kids of all ages can’t help but at least peer into the dark entrance, most are compelled to investigate a little further because you never know what you might find in an old lava tube on one of the world’s most beautiful and remote Polynesian islands. Intriguing. I have not yet gone into the dark unknown depths myself but still giggle when I remember the finale of one of our great dinner parties. Under starry skies long after dessert and nightcaps, some time near when the Night Marchers (spirits of Hawaiian warriors) are out and about, a handful of friends and Josh (our son) could no longer deny the overwhelming need to boldly go where no man has gone –to the far depths of the lava tube. I happily settled on the candlelit lanai as that little band of boisterous adventurers set-out amidst laughter and egged on by each other’s brittle bravado. Flashlights bobbled across the meadow alongside the house and poof, they were gone. But the voices continued – shouts, chuckles and excited chatter slowly gave way to silence. The quiet broken by familiar voices; ‘OUCH’ and “Ow, that hurt’ and ‘What was that?’, ‘No really what was that?’, ‘Come on, stay close’. The laughter getting scarcer and more nervous. Whispered chatter. Then a chorus of almost ritualistic sing-song chanting rose up into the night sky–‘ whoooo ahh, whoooo ahhh, whoooo ahhhh’. Tribal unity. ‘Whoooo ahhhh, whooo ahhhh’. I waited for quite awhile, but it was past my bedtime. Off to bed. The only thing filling the darkness as I snuggled in was the warmth of the moonlight and the faint chanting and odd chorus of laughter of a far off band of merry men that seemed as if it was coming from inside the aina (earth) itself. That made me giggle.
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VOLCANO CHICKEN
**You decide on the volcanic strength (heat) by varying the amounts of chile paste, black pepper and cayenne you add…..mild, medium or hot enough to make Pele herself smile. We make Pele smile all the time**
1 cup flour
2 teaspoons Hawaiian sea salt or kosher salt
1 – 2 teaspoons ground black pepper
1 teaspoon paprika
1 teaspoon chili powder
½ – 1 teaspoon cayenne
1/3 cup melted butter or margarine
½ – 3 teaspoonS Asian chile paste, Sriracha or sambal oelek
4 chicken breast halves, skin on, bone in
Preheat oven to 375F. In medium bowl whisk together flour, salt, pepper, paprika, chili powder and cayenne. Mix well. Put melted butter in a shallow dish. Stir in chile paste. Dip chicken breasts, one at a time, first in the melted butter then into the seasoned flour. Coat evenly and completely with both butter and seasoned flour Place chicken pieces on greased baking pan. (Pour any left over butter onto baking pan.) Bake for 20-25 minutes. Flip chicken pieces and bake for 20-25 minutes more until coating is crispy and golden brown.
Depending on your mood and your crowd, this crunchy chicken is great drizzled with Thai sweet chili sauce or honey or with fresh squeezed lime and a bit of Asian chile paste for dipping. So many delicious decisions.
Mahalo Dewayne and Keith for all the good times and giggles!
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by TheLastWonton | Oct 26, 2010 | Asian, BBQ, Chicken & Poultry, Fruits, Main Dishes, Recipes, Sides, Veggies
IT’S HOT THESE DAYS IN THE OKANAGAN. DAMN HOT! REAL HOT!
When it’s cookin’ like this you don’t want to be cooking. At least not in the kitchen, that’s for sure.
By mid to late afternoon I have an addictive ritual these days. Sometimes I start craving it at soon as I wake up in the morning, especially when the weatherman is promising temperatures around the sweltering triple digit mark. Sometimes it’s a little easier on me and I can make it to late afternoon before succumbing completely to it’s watery reaches. Sometimes no matter how many piles of must-do work I have in front of me I cannot wait another second to do what it takes to reach those euphoric natural highs.
Beeline time. Beach chair in one hand, tall icy club soda in the other and I’m off. Down our backyard garden path to the cool, clear waters of Trepanier Creek. Not a second is wasted, kicking off my flip flops as I go, within seconds I have my chair plunked into the middle of the creek so that the seat is just underwater…..and plop, I’m down. Aaaaahhhhh! Instant gratification.
Everything else is suddenly inconsequential. AND I’ve beaten the heat. Soothing, renewing waters envelope me in pure pleasure. Granddaddy trees bend over the creek creating a canopy of shade. The gentle flow of the water performs a rhymthic symphony as it murmurs and ambles it’s way to the big waters of Okanagan Lake. A butterfly lazily flutters by and is gone, but not before softly, ever-so-briefly rippling the creek surface for a quick dip.
Giddy relaxation. I am in my Zen place.
That’s exactly where I was the other afternoon before coming back up the path, into the heat of early evening to make my version of SteamyKitchen.com’s planked grilled chicken breasts. I cannot even tell you how many times Jaden Hair, of SteamyKitchen.com fame inspires me to let my creative juices flow. Delicous grilled chicken, scorchin’ summer night – yup, I’m in. Thanks again Jaden.
Besides that, who doesn’t want to play around grilling stuff on wood every once in awhile? I scored some just picked, juicy white peaches and garden fresh zucchini that morning that were crying out for grill marks and happen to be ideal plate-mates with tender, juicy, planked chicken breasts.
I think you’re going to like this one. So next time you’re into a heat wave, fire up the BBQ and have your way with Summer Chicken Grill. It is practically prep-less, easy peasy to pull off start to finish AND tastes like summer.
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Here we go…………. preheat your grill to maintain a heat between 375-400F. Place the marinated chicken breasts two to three inches apart on an untreated, clean cedar plank. Add onions, limes, ginger on top of and around the chicken pieces. Splash everything with a bit of the marinade. Set plank onto grill, close lid and cook for about 35 – 40 minutes.
Put zucchini and peach halves right onto the grill and cook about 7-10 mintues, turning once.
Remove zucchini and peaches from grill as soon as they are tender juicy, and not at all mushy.
Check chicken to make sure it is cooked through – 165F internal temperature.
Serve your Summer Grill with jasmine rice and a tall cool one.
SUMMER CHICKEN GRILL
2 bone-in chicken breasts
1/3 cup dark soy sauce
2 tablespoons honey
1 tablespoon sambal oelek (hot chile paste)
2 inch piece fresh gingerroot, peeled and roughly chopped
1 lime, sliced
1 medium sweet onion, like Walla Walla or Vidalia, peeled, sliced into 1/4-inch rings
1 cedar wood plank
2 fresh peaches, halved
1 medium-ish zucchini, halved lenthwise, then halved crosswise
Top quality olive oil, sea salt, freshly ground pepper, bit of sugar
Plop chicken breasts into a zip-lock bag. Add soy sauce, honey, sambal and gingerroot and mix, mix, massage, massage. Add lime and onion slices and gently mix to coat everything with marinade. Let chicken laze in all these flavours for at least 2 hours or overnight, in the fridge.
Soak cedar plank in water for at least 2 hours.
Remove chicken from fridge 20 minutes or so before grilling so that it comes to room temperature and cooks more evenly. Preheat grill to maintain a heat of approximately 375-400F. Place chicken breasts, two to three inches apart, on cedar plank. Put onions, lime slices and ginger on and around chicken. Splash everything with a bit of the marinade and place plank on the grill. Close lid and cook for about 35 minutes.
Meanwhile coat zucchini quarters and cut side of peaches with a bit of olive oil. Sprinkle both with salt and pepper. Sprinkle cut side of peaches with a bit of sugar. Place zucchini and peaches directly on the hot grill and cook for 7-10 minutes until tender and juicy, and not mushy at all. Remove from grill.
Check chicken to make sure it’s tender, juicy and cooked through. Internal temperature should be 165F.
Serve hot with jasmine rice, a little extra soy sauce and a big satisfied smile.
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by TheLastWonton | Oct 26, 2010 | Appetizers & Snacks, Holiday & Seasonal, Seafood, Treats
I come from a long line of fantastic cooks and passionate foodies. I’d say it’s our family legacy.
As far back as I can remember, our family gatherings and special occasions spill over with animated chatter, secret giggles, big warm laughs, juicy gossip, rousing board games and deep, quiet heart to hearts in the corner. But no matter what the occasion, the centrepiece of coming together as a family was and is, the food. The glorious food. Food that fills your belly and your soul.
Now when we gather we even talk about the food that we used to eat in days gone by. Our faces light up in unison when someone mentions Auntie Alice’s Stampede BBQ’s, or that home-made Chinese feast at my in-laws that went on for hours, or Auntie Frizzle’s caramel covered marshmallows, or Mom’s apple pies. Love-soaked memories, that we share repeatedly with each other so we can celebrate together again the homespun feasts that we each have tucked away in our minds, for safe keeping.
Lucky me, I have a few other things tucked away for safe keeping. Heirloom family recipes. Recipes that overflow with down-home yumminess and a whole schwack of love. Thanks for this one Mom. It’s simply, memorably delicious!
MOM’S CRAB DIP
8 ounces cream cheese, room temperature
2 green onions, sliced and chopped
Juice of 1 fresh lemon or lime
2 teaspoons of hot horseradish
Sea salt & freshly ground pepper
1 tin (6 1/2 ounces) crab meat
Combine all ingredients except the crab meat and mix well. Carefully mix in crab meat until evenly distributed. Scoop into small oven-proof dish. Bake at 350F for 20-25 minutes until just getting toasty golden on top and heated through. Serve with ripple chips or your favorite dippers.
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