A Trip to the Mile-High City

Several weeks ago, my partner and I took a long weekend vacation and travelled to Denver, Colorado. It was a perfect time to go--warmer weather showing itself, but still plenty of snow on the mountains (and at lower altitudes too, but more on that in a minute!). There's lots to see and do (and eat and drink).

Highlights of the trip included:

• A tour of the Coors Brewery in the Denver suburb of Golden. It was an interesting look at the history and techniques of one of the world's great brews. In the tasting room, I actually discovered that I like beer better than I thought I did. But my preference was Coors Classic...much richer than it's tinnier Coors Light sibling. Also liked Blue Moon and Killian's Irish Red. Might even try some of the recipes on the Coors website for the Killian's. (Hmm...maybe a beer dinner matching beers to a variety of course is in the future.)


• A walking tour through the Capitol Hill neighborhood of downtown Denver. It was interesting to see the State Capitol with its golden dome. Had lunch at the Brown Palace Hotel. Explored the Denver Mint. And we took a tour of the historic Molly Brown House. Made us regretful that here in Dallas we don't have the same opportunity to visit a home of one of the city's great early residents and see how they lived at the turn of the century. Too bad we've lost so much of our history (especially architecturally) in this country. Maybe we can reverse that trend in the years to come.


• A great meal at Buckhorn Exchange, the oldest restaurant in Denver...and the first to get a liquor license after Prohibition. It's a steakhouse, but I had a great Colorado-inspired meal of elk, bison tenderloin and lamb. The elk had a bit of the traditional "gamy" taste that I'm not too fond of, but the bison and lamb were delicious. Bison is becoming more and more popular these days...I've even noticed it at the butcher's counter in the grocery store. I've heard it's better for you than beef. Will have to research it some more for a future post.


• But the highlight was our trip one hour south to Colorado Springs and the Pikes Peak region to experience the natural glory of the Colorado terrain. We walked through the Cave of the Winds and took the cog railroad up Pikes Peak. We marveled at the beauty of the river running long the tracks, the aspen and pine trees, the huge rocks precariously balanced on top of each other and the gasp-inducing views back down the valley. When we reached the summit, it was 10 degrees with a whipping wind and heavy snow. Quite a brisk wake-up for these Texas boys. The snow "followed" us back down the mountain, so as we descended, the same beautiful terrain we had seen going up was now dusted with snow. Breathtaking.

It was a perfect "Life Should Be Beautiful" vacation. The opportunity to taste, smell, feel and history and beauty everywhere...at the dinner table, in the cocktail glass, and most importantly, in the glory of nature.

The Start of Barbecue Season: Perfect Cole Slaw

Even for those of us who grill (both indoors and outdoors) all year long, Memorial Day is the unofficial start of the barbecue season. So I'm already planning the menu for next weekend. When I get out the mega-smoker and prepare brisket, ribs, chicken and whatever else will fit into the cooking chamber.

But you have to have sides to go with all the meats, right? Here's a cole slaw dressing recipe I discovered several years ago that has become our family tradition. It's easy and absolutely delicious... the perfect balance of sweet and tangy. Try it and, no doubt, you'll add it to your recipe box too.

Easy Cole Slaw Dressing
Makes enough dressing for 2 bags of pre-cut cole slaw mix.

1 cup mayonnaise
3 tablespoons vinegar
2 tablespoons sugar
1 teaspoon celery seed (I love the complexity celery seed brings to cole slaw so I add a LOT more than this. As much as two tablespoons.)
1/2 teaspoon dry mustard

Mix all ingredients together and pour over cole slaw mix. Stir until well-blended. Season to taste with kosher salt and freshly-ground pepper.

(HINT: If you want crisp cole slaw, refrigerate both the mix and dressing and blend together right before serving. The longer the mixed slaw sits, the softer it becomes.)

Remember...Life Should Be Beautiful, but SIMPLE too!

I don't make it a habit to blog about so-called "convenience" products. They're often full of chemical gunk and don't taste nearly as good as something you could whip up at home with fresh ingredients. Here's an exception. Pulled out a bag of Contessa's Seafood Veracruz from the freezer tonight. (No doubt it was purchased when I had a coupon...) I had low expectations, but it was delicious. A nice blend of shrimp and whitefish with black beans, rice and corn in a tangy southwestern tomato sauce. All it took was a skillet and ten minutes of cooking.

Now, it DID turn out a little "soupier" than I thought it should, so I made some extra rice to serve as a base for what, in my terms, became a sauce. With sliced avocado and a few tortilla chips on the side, it made for a nicely filling meal. (A dollop of sour cream and a sprinkle of chopped cilantro would have been nice on top.) And it was pretty healthy also--VERY low in fat and loaded with "good" carbs, with a ingredient list that I could actually read and understand. A little too much sodium, but that's not necessarily a surprise.

So, on a night you don't have time to make your own Southwestern shrimp saute, try this. I don't think you'll be disappointed.

More Wines for Your House List

Third party endorsements are always gratifying. So I was excited to read the June issue of Wine and Spirits magazine and their "Critic's Picks" section. The issue concentrated on value wines, and their top critics were asked to give their five or six quality favorites that met that criterion. It was cool to see many of my own favorites make their lists. Here are some of them.(Comments on the wines below are mine.)

Joshua Greene picked, among others:

• Ferrari Carano Sonoma County Fumé Blanc: This is a wonderful white with richness and clean acidity. It's the perfect choice when you don't want a too-sweet Sauvignon Blanc or an overpowering Chardonnay. Pairs well with "on the rich side" seafood and fried foods. Also would be a great summer apertif.
• La Crema Sonoma Coast Chardonnay: This one is also a nice richer white, with forward fruit, but an oaky hazelnut twinge. It's perfect for roast or grilled chicken.

Critic Tara Q. Thomas included these on her list:

• Segura Viudas Cava Brut Aria Estate: This is another wonderful bottling from the folks who also produce Segura Viudas Heredad Reserva cava, one of my favorites. It's clean and crisp and perfect for a hot summer day. And, like all of the wines on these lists, a great value at $12.
• Muga Rioja Rosé: Here's a great summer quaff. With just enough strawberry acidity, it stands up to a lot of light foods, including simply roasted pork, empanadas, and fried catfish. Or just open a bottle and have a glass or two during "happy hour." Whatever the pairing, check it out; it's another great example of the wine bargains you can still find from Spain.

And Patricio Tapia gives mention to:

• Crios de Susana Balbo Mendoza Torrontes: I am a big fan of this winery's Syrah/Bonarda blend (Try it with these braised short ribs!) and also her Rosé of Malbec. This spicy and subtle wine has joined the family as one of my "go to" bottles. It's another white that is light, but shows enough heft, to stand up to not-too-assertively spiced chicken and fish dishes.
• Descendientes de J. Palacios Bierzos Petalos: I always remember this wine from the "petalos" in its name. Makes me think of "petals" or flowers and this light red is a wonderfully flowery, spicy red with a backbone of acidity that would pair well with simple grilled or roasted meats. It's also another indication of my love for Spanish wines. (Try the same winery's Les Terrasses bottling from the Priorat region. It's inky and rich... a perfect nightcap accompanied by a plate of Spanish cheeses like Cabrales and Garrotxa.)

Since it's clear I share at least a few taste buds with these folks, I'm likely to try other wines on their lists as well. I'm most intrigued by the Monsanto Chianti on Greene's list and the Villard Casablanca Valley Expresion Reserve Pinot Noir that Tapia mentions.

I encourage you to check these out. Make it a goal to buy ONE of these wines in the next week or so and try it. If things go as I think they will, you'll have a great new value-priced addition to your everyday wines.

Gadgets: Instant Read Thermometer

I've seen a lot of "If you were on a desert island" articles lately. You know the ones. They ask celebrities or someone of the street, "If you were stranded on a desert island and could only have three "blanks," what would they be?" The blanks might be everything from things on your IPod (Guess that means you have an IPod on said desert island.) to books to people. I've recently seen the same question asked of chefs, both amateur and professional, and it got me thinking. What are the things I couldn't do without in the kitchen? Pantry ingredients? (Like these.) Gadgets.?References/cookbooks?

So I'm going to start posting some of them. My post two days ago about roast chicken made me realize I can't live without my instant-read thermometer. This one from Williams-Sonoma.

It takes the guesswork out of cooking all kinds of meats. Lets you cook pork to done without drying it out. Ditto for chicken. Allows you to grill a steak to a perfect medium-rare. And the "alert" feature measures rate of cooking, does the math and lets you know how much more cooking time you have left. Means you can make sure everything is ready at the same time. Even if your grill is acting up or your oven is overheating.

Armed with this thermometer, you can take much of the guesswork out of roasting and grilling, leaving your energies free to concoct marinades and sauces. It's well worth the investment.

Cocktail of the Week: Raspberry/Cranberry/Pineapple Cooler

OK...so not a real original title for this one. But it's a basic drink. Just vodka and two juices.

With a recent bout of hot and humid days here in Dallas, it's clear that summer is just around the corner. With that in mind...and with a bit of raspberry vodka in the liquor cabinet... I found a recipe for this cocktail that definitely fits in the "tutti frutti" category. It's perfect for poolside. Or just a hot humid evening on your deck...think I'll go make one now.

Raspberry/Cranberry/Pineapple Cooler

2 parts raspberry vodka
1 part cranberry juice
1 part pineapple juice

Pour ingredients into an ice-filled highball glass. Stir gently and enjoy...

Back to Basics: Roasted Everything

I'll admit it. Sometimes dinner is not about the main course, but about the bottle of wine to go with it. We deserved a treat last night after a long weekend of yard work, so I went to the wine refrigerator (which doubles as the "cellar" where we keep the $30 and up bottles). I decided to open a bottle from Andrea Immer's A-List. A 1995 Pinot Noir from Oregon. The Firesteed Citation Pinot Noir, Willamette Valley. Not something you'll be able to find in your local wine store. It's very unusual to have an Oregon Pinot Noir with that much bottle age. And many won't stand up to that much aging. It was delicious though...more on that in a minute.

But what to have with it? Andrea suggested something that wouldn't overwhelm the wine. So I went with roast chicken. And decided I'd roast everything to go with it too. Roasted asparagus. And roasted mushrooms with thyme. And an (unroasted) crunchy butter lettuce salad dressed simply with olive oil, balsamic vinegar and salt and pepper. Here are the "recipes"...if you can call them that.

Roast Chicken
Serves four.

1 whole chicken (You can roast it whole, but I usually cut mine in half down the center of the breastbone and backbone. Cuts cooking time just a little.)
Garlic pepper
Kosher salt
Olive oil
Dried herbs (thyme, oregano, and/or rosemary)

Drizzle the chicken with olive oil and sprinkle with your favorite herbs and seasonings. (I opted to go simple with just thyme, salt and pepper last night, but you can get as creative as you want. Even squirt on some lemon juice if you have it for a zingy kick.)

Roast at 425 degrees for 1 hour. (Note: Larger chicken may take longer. For best results, use an instant-read thermometer and cook until thigh registers an internal temperature of 165.)

Roasted Asparagus
Serves 4.

1 pound asparagus spears, woody stems removed
2 tablespoons olive oil
1 tablespoon diced shallots
Pinch of kosher salt

Toss all ingredients together in a baking dish and roast at 425 degrees for 20 minutes. (I just added the pan to the oven where the chicken was roasting for the last twenty minutes of its cooking time.)

Roasted Mushrooms with Thyme and Shallot
Serves four.

8 ounces shitake mushrooms, sliced thinly (You could also substitute cremini or good old button mushrooms, although the shitake add an additional layer of earthiness.)
1-2 tablespoons fresh thyme leaves
2 tablespoons olive oil
1/2 tablespoon diced shallots
Kosher salt
1 tablespoon butter

Toss mushrooms, thyme, olive oil, shallots and salt together in baking dish. Roast at 425 degrees for fifteen minutes, stirring once or twice during cooking. Remove from oven and stir in one tablespoon butter.

Food/Wine Pairing
So why is this a perfect meal for a good Pinot Noir? Because a good Pinot (or French Burgundy) has wonderful earthy undertones. Mushroom, earth, even bacon or beef broth sometimes. That means it brings out the earthiness of simple proteins like roast chicken. You only enhance that when you add the rusticity of shallot. The woodiness of thyme. And of course the mushrooms themselves. It all comes together with richness and silky texture. Try it. My favorite Pinot Noirs for everyday drinking are La Crema and Sebastiani, but they might be a little too fruit-forward to go perfectly with this. Splurge for a Burgundy or Pinot Noir in the $25 range and it will be worth the extra bucks. Just ask someone at your favorite wine shop for a couple of recommendations on a Pinot with a nice amount of earthiness to it. Cheers.

A Shameless Plug

As I've mentioned before, I want to drive more traffic to this blog. Will be adding Google ads soon. If I can make a nickel or two, I'll be able to spend even more time finding great ways to make life more beautiful that I can share with you.

So, please visit the Blogger's Choice Awards and vote for this blog in all four of the categories in which it is nominated. I'm not hoping for a win, but the further up the list it gets, the more likely it is to get new faithful readers. (Speaking of faithful readers, hey to you guys from SMU and Willamette University. Thanks!)

You'll need to take a minute to create an account and vote, but the effort is much appreciated.

Vote...and vote often!

Baked Sesame Chicken Noodles

I always think of chicken spaghetti, turkey tetrazzini, tuna noodle casserole and the like when I think of comfort food. This recipe is chicken spaghetti meets sesame chicken stir-fry. And it's delicious. It's also pretty healthy. Especially if you use whole wheat pasta and fat-free, low-sodium chicken broth. I made too much when I fixed it for dinner the other night. So I put the leftover unbaked mixture in a casserole dish, leaving the breadcrumbs off (didn't want them to get soggy) and put it in the freezer. Will be interested to see if it freezes well. If it does, we'll have another evening to enjoy this great casserole.

Baked Sesame Chicken Noodles
Adapted from Cooking Light
Makes four generous servings.

8 ounces uncooked spaghetti or linguine, broken in half
1 tablespoon dark sesame oil
1 cup red bell pepper strips
8 ounces shiitake mushroom caps, sliced
1 cup celery, sliced
1 can sliced water chestnuts, drained
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon minced fresh ginger
3 garlic cloves, minced
1/4 cup low-sodium soy sauce
1 cup fat-free, less-sodium chicken broth
1 tablespoon cornstarch
1 tablespoon rice vinegar
1/2 teaspoon crushed red pepper
2 cups thinly sliced bok choy (or Chinese cabbage)
3/4 cup sliced green onions
1 tablespoon sesame seeds, divided
Cooking spray
1 cup panko (coarse, dry) breadcrumbs
2 tablespoons butter, melted

Preheat oven to 400°.

Cook pasta according to package directions, omitting salt and fat. Drain well.

Heat the oil in a Dutch oven over medium-high heat. Add red bell pepper strips, mushrooms, celery and water chestnuts; sauté 2 minutes. Add chicken, ginger, and garlic; sauté 3 minutes. Stir in soy sauce; cook 2 minutes, stirring frequently.

In measuring cup, combine broth and cornstarch, stirring well with a whisk. Add broth mixture to pan, and cook 2 minutes or until mixture is slightly thick, stirring constantly. Remove from heat; stir in vinegar, and crushed red pepper. Add pasta, bok choy, green onions, and 2 teaspoons sesame seeds to pan, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray.

Combine breadcrumbs, butter, and remaining sesame seeds; sprinkle evenly over pasta mixture. Bake at 400° for 20 minutes or until breadcrumbs begin to brown.

In Grandma's Garden: Old-Fashioned Iris

Recently, after a great evening of a movie and dinner in a hip area of Dallas, I mentioned to my partner that "we ought to do this more often." He looked at me incredulously and then smiled and said, "What are you talking about? We're just grandma gardeners?" I had to laugh.

He's right in a way. We have created such a great home here in the suburbs. Food and wine. A cocktail or three. Dogs and cats. (And doves, but that's another story.) Not to mention the birds and butterflies that are attracted to our great landscape. And that landscape IS one that is influenced by our grandmothers and our mothers and all the other "old-fashioned" folks in our lives. We tend to plant things that have been around a while. An alley full of wildflowers. Roses. Daylilies. Ferns. And his favorite. Bearded iris.

Iris are one of the easiest perennials to grow. They are unobtrusive most of the year with strap-like green foliage that freezes back in the winter, but in March and April, they send up stalks with beautiful flowers that range from yellow to orange and lavender to the deepest purple. With a snowy white one thrown in for good measure.

They grow from rhizomes, ugly bulbous things that you plant just barely into the soil. Those mini sweet potatoes send their roots down and their foliage and flowers up. They don't need much fertilizer, just a sprinkling of bone meal in early spring and late fall. (As a matter of fact, using a nitrogen-based fertilizer can cause the rhizomes to rot--one of the few calamities that can kill these antique plants.) And you don't want to over water either, making them an environmentally-friendly addition to your garden.

It's past prime bloom time already here in north Texas, but you can Google your local iris society and find out when they're having their iris show. Should be in the next couple of weeks. Usually, they're accompanied by a sale where the local growers share their leftovers at very reasonable prices. You certainly don't have to go whole-hog and plant a huge bed with scores of varieties like we have. But I encourage you to pick up a couple and plant them in a sunny spot. You can practically forget about them, and they'll still reward you with their dependable spring show.

Chile and Lime-Marinated Snapper with Roasted Corn and Black-Eyed Pea Salsa

Who says you can't cook just for yourself? Most of us are always cooking for others...our spouses, our kids, our friends and family at parties. I've always enjoyed preparing and enjoying a good meal. Even in my single days. So I usually don't just settle for pizza or Chinese take-out when I have an evening on my own. This past weekend, I had several nights to myself. Went through the stack of recipes to try and pulled this one out. It's a keeper. And really healthy too.

I especially liked the corn/black-eyed pea salsa. It would be good with shrimp, chicken or even just a bowl of tortilla chips. (Baked ones, if you want to stay on the healthy side.) I'll probably add it to my Southwestern dip repertoire.

I was not quite as fond of the fish. It seemed a bit "soggy" with this particular marinade. Next time I'd probably blot it carefully so it was nice and dry when it went in to cook. Or maybe just use a thinner fillet of fish. Try it and see what you think.

Chile and Lime-Marinated Snapper with Roasted Corn and Black-Eyed Pea Salsa
Salsa:
1 cup fresh black-eyed peas
1 cup water
1 (14 1/2 ounce) can fat-free, less-sodium chicken broth
2 ears corn, husks removed
Cooking Spray
1/2 cup diced red onion
1/3 cup chopped fresh cilantro
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1/2 teaspoon salt
2 jalapeno peppers, seeded and minced
1 clove garlic, minced

To prepare salsa, combine the first 3 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer, partially covered, 30 minutes or until tender. Drain. (Time-saving tip: You probably could get away with using a can of good-quality black-eyed peas that you've drained and rinsed.)

Preheat broiler. Place corn on a broiler pan coated with cooking spray; broil 6 minutes or until lightly browned, turning every 2 minutes. (I grilled mine to great results.) Cool. Cut kernels from ears of corn to measure 2 cups.

Combine corn, peas, 1/2 cup onion, and next 6 ingredients (1/2 cup onion through garlic) in a medium bowl; toss to combine. Chill.


Fish:
1/2 cup chopped red onion
1/2 cup fresh lime juice (about 4 limes)
2 tablespoons honey
1 tablespoon olive oil
2 jalapeno peppers, seeded and minced
4 (6 ounce) red snapper or other firm white fish fillets
3/4 teaspoon salt
1/4 teaspoon black pepper

To prepare fish, place 1/2 cup onion and next 4 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 20 minutes, turning bag once. (Don't let it marinate much longer than that. The lime juice will start to "cook" the fish.) Remove fish from bag; discard marinade.

Sprinkle 3/4 teaspoon salt and black pepper evenly over fish. Place the fish on a broiler pan coated with cooking spray, and cook 10 minutes or until fish flakes easily when tested with a fork. (I sauteed mine in a frying pan with a little olive oil and then baked at 350 degrees for 10 minutes. Ran it under the broiler for about three minutes to get a little brown.)

Food/Wine Pairing:
This is a great meal for Chardonnay. And you have a couple of ways to go with it. A fruity Chard like Columbia Crest Grand Estates complements the sweetness of the fish and the honey in the marinade. And that fruitiness is a refreshing challenge to the spiciness of the jalapeno. You could also open a bottle of an oakier Chardonnay like Sebastiani. That toastiness will bring out the sweet charred corn and the earthiness of the black-eyed peas. It hit the sweet spot right in the middle when I opened a bottle of Kendall-Jackson Grand Reserve Chardonnay. It's like an apple topped with a squeeze of lemon. And its nice overlay of oak gives it a wonderfully creamy taste and texture. Try it; I think you'll like it. Change that--LOVE it.

Planting Time!

To make your mint julep, you need mint.

You need thyme for this and this.

But you don't want to have to spend 2 bucks a pop to buy them at the grocery store. (Growing you own is more environmentally friendly too. Imagine the energy expended to get that little sprig from the industrial farm to your table. And the plastic container it's packaged in? Please.) So plant your own.

I've blogged before about planting a basic herb garden. Hopefully, you've done that and are ahead of the game. You can't go wrong with rosemary (you can't kill it), oregano (ditto), basil, and sage. And don't forget mint and thyme.

This year, I'm expanding my repertoire. Have added a few pots of different herbs based, quite frankly, on the number of times I've bought them at Central Market in the last several months.

Cilantro
I cook Southwestern-type food quite often. Like this chicken with tomatillo salsa. And I'm tired of buying cilantro for the aforementioned $2.00 and throwing most of it into the compost pile. So I've planted some this year. Will let you know how it goes.

Parsley
Same with this one. It seems to be an accent in a lot of recipes, whether they be Italian- or Asian-inspired. It's a butterfly host plant too. Hopefully, the caterpillars won't get to it before I do.

Dill
This has not always been one of my favorite herbs. (WHY do people muck up potato salad by adding dill, for goodness' sake?!?) I've learned that it can be a nice lightly-applied accent though. Even enjoyed a salad mix last week that had a sprig or two of dill thrown in. So I'm trying it this year. have to beat the butterflies for this one too though....

Vegetables
We've planted a few vegetables this year too. Peppers (jalapeno, cayenne, and sweet banana) and tomatoes. (Have always done best with little cherry tomatoes like Sweet 100.) I'm even trying tomatilloes after I found a plant at the neighborhood Lowe's. I never invest a lot in them. Just thrown them in a pot, use organic gardening methods and see what happens. With heirloom toatoes at $5.99 a pound at Central Market, it's worth it even if we just harvest one or two!

So take the plunge. How glad will you be when you make pico de gallo in July that you've made from your very own home-grown tomatoes, tomatillos, peppers and cilantro?

Cocktail of the Week: Mint Julep

OK...it's Kentucky Derby week. Therefore, the cocktail of the week HAS to be the one that thousands will drink as they stroll the grounds at Churchill Downs. The mint julep.

(Hint: This particular blog entry is far more entertaining if you read it in you best Southern drawl. If you 're having problems adapting the accent, make yourself a couple of these. You'll sound like Big Daddy from Tennessee Williams' Cat on a Hot Tin Roof in no time.)

I'll confess that I'm not usually a fan of what I call "brown" drinks. Love gin, vodka, and most of the rest of the clear spirits. Even an aged rum or tequila. But never have enjoyed Scotch or whiskey. Even the good stuff. But I decided I'd "take one for the team" in researching this particular entry.

And I'm glad I did. Bought a wonderful small-batch bourbon that is popular and readily available--Maker's Mark. Smooth and nutty with a wonderfully complex toastiness, it's the perfect base ingredient for this delicious cocktail. (Take a whiff right out of the bottle. It smells almost maple-syrupy.)

Make sure and use crushed ice for this recipe. It melts a little quicker and gradually mellows the stringency of the bourbon. And, of course, the sweetness of the sugar syrup is a wonderful balance to the bite of the whiskey.

Serve in an old-fashioned glass..or if you want to properly stick with tradition...in a silver julep cup.

Mint Julep

Makes one cocktail.

6-7 fresh mint leaves

1 tablespoon simple syrup

2 ounces bourbon

Crushed ice

Combine mint leaves, simple syrup and bourbon in a glass or julep cup. Muddle gently to release the mint oil into the liquid. Fill the glass with crushed ice and stir. Garnish with an additional mint sprig.

Cheers! (And here's hoping your horse wins...)

Whatever Happened to May Day?

May the first is often known as May Day. Today, it seems to be about immigration rights marches and the oh-so-recent memory of Communist shows of power. (Remember the May Day parades through Red Square in Moscow?) I remember something else associated with May 1 from my childhood. May Day baskets.

I have a distinct memory of making construction paper cones with pipe cleaner handles and filling them with flowers and other goodies and taking them to the "ladies of a certain age" in our suburban north Texas neighborhood. Whatever happened to THAT tradition?

Wikipedia does a great job, as usual, of capturing the details of the "holiday." From its origin in pre-Christian cultures as a day signifying the transition from spring to summer (Whoa, Bessie. Not ready for our hundred degree days here in Dallas quite yet!) to the many ways it's celebrated around the world.

Now I'm not suggesting we all rush out and build a May pole. Plus, quite frankly, I'm a little late this year. So let's all agree to celebrate next year. Mark your calendars now. Get your own kids involved. Or nieces and nephews. Or others you borrow from friends or neighbors. Let's make life a little more beautiful by bringing back the May Day basket. Will you join me?

White Pizza Dip

I was inspired recently when I perused The Appetizer Bible. Lots of interesting recipes: from dips to stuffed canapes to more elegant international nibbles. Here was one that caught my eye. It was delicious with toasted baguette slices. (And even yummier as the base of a pizza--half with chicken and red peppers and half with shrimp and spinach. Just spread the dip on a pizza shell, like Boboli, top with the other precooked ingredients and a sprinkling of mozzarella cheese and bake in a 350 degree oven until the crust is toasty and the cheese is slightly browned.)

White Pizza Dip
Note: The recipe calls for a package of Lipton soup mix, but it made the final product a little too salty for my taste. Next time I make it, I'll just substitute my own favorite spices. Maybe Italian herb seasoning. Or Fresh oregano and basil. Maybe a pinch of red pepper flakes for some kick.

1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
1 large container (16 ounces) sour cream
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1/4 cup (1 ounce) chopped pepperoni (optional) (You could also add, as I did, 1/4-1/2 cup of cooked Italian sausage)
1 loaf Italian or French bread, sliced, for serving

Preheat oven to 350 degrees.

In medium bowl, combine soup mix, sour cream, ricotta cheese, 3/4 cup mozzarella cheese, and, if desired pepperoni (and/or sausage). Pour into shallow 1 quart casserole dish. Sprinkle with remaining 1/4 cup mozzarella cheese.

Bake uncovered for 30 minutes or until heated through. Serve with bread slices. (I liked them toasted best.)

Improv in the Kitchen: Creamed Spinach

Sometimes a good meal is just gathering together the ingredients you have on hand and playing around with them. If you have some basic techniques under your belt, the experiments are successes. Don't worry...sometimes they're not. (I've had my share of Frankenstein recipes gone bad.) Just try, try again.

The other night, with spinach on hand and inspired by the basic cream sauce from these delicious potatoes, I came up with my own version of creamed spinach. It was so good that I thought I would pass it on. (And write it down for myself so I'd remember what I'd done!)

Creamed Spinach

1 teaspoon butter
1 tablespoon olive oil
1/2 onion, diced
3/4 cup milk
3 tablespoons flour
3/4 cup grated Parmesan cheese
1/3 cup white wine
8 cups baby spinach
Grated nutmeg
Salt
Pepper

In a medium pot, heat the butter and olive oil over medium heat. Add the onion and saute until translucent, about 4 minutes.

In a measuring cup, whisk the flour and milk together. Pour into the onion mixture and stir constantly until thick, about 2 minutes. Add the Parmesan cheese and wine and heat for one minute. Stir in the spinach and continue stirring until mixture is well-combined and spinach is just wilted, about three minutes. Add a grating of fresh nutmeg (always good with spinach) and salt and pepper to taste.

It's ready to eat now, but if you really want to make it spectacular, pour spinach into a baking or gratin dish and top with 1/2 cup bread crumbs. Bake at 350 degrees for ten minutes or until bread crumbs are golden.

Enjoy!

Kitchen 101 Plus: The Perfect Hard-Boiled Egg

I've given you a couple of great deviled egg recipes. This hearty one. And this simpler one. It takes for granted though that you know how to make the perfect hard-boiled egg. One that's easy to peel. Without that horrible dark line around the cooked yolk. It's not complicated, but definitely scientific. Here's how it works:

First of all, a tip. Don't try to hard boil fresh eggs. They won't peel very easily. (I learned this the hard way recently.) You want them to be at least a week, and preferably two weeks, old.

Use a saucepan large enough to hold all the eggs you're cooking with plenty of room leftover. You don't want them banging together any more than they have to. Add cool water and eggs to the pan and put over high heat.

Watch carefully. When water comes to a full rolling boil, turn heat down to medium. The water should continue to boil moderately. After you turn heat down, let eggs cook for exactly 12 minutes.

At the end of the 12 minutes, remove eggs from pot with slotted spoon and place in bowl filled with ice and water. This will keep the sulfurous line around yolk from appearing and make them easier to peel.

You can store unpeeled eggs in the water bath in the refrigerator until you're ready to use.

To peel, tap gently on counter all around egg. I find them easier to peel under slowly running cool water.

Of course they make delicious deviled eggs, but they're also a quick healthy snack or breakfast. Especially yummy when you dip them in or sprinkle them with good sea salt or a flavored salt.

So get in the kitchen and get crackin'!

It's Easy Being Green!

Earth Day was Sunday. It sure has changed from its first celebration in the 80's. Back then, it was almost "hippie fringe" and no self-respecting upper middle class suburbanite could be bothered to pay attention. Happily (or unhappily since it's a looming environmental crisis that is making people wake up and smell the ozone), it's mainstream these days. Heck, Martha Stewart and Oprah BOTH made it a focal point of last week's shows.

We do pretty well around our house. Some of our efforts are more involved--organic gardening, recycling, composting--all things that you might consider too. I'll blog about them in the weeks to come.

There are some simple things I've vowed to pay more attention to though.

• Making sure lights are turned off when we're not in the room. I've always thought we're pretty good about this. When I pay attention though, we're really not. We've resolved to do a much better job. I'm even going to look into these to help save energy costs from our electronics and appliances.


• Cut down on paper towel use. I already use the ubiquitous "tea towel" as my napkin during most dinners. I'm now going to go out and buy some rags that we can use to clean counters and windows rather than going through roll after roll of paper towels. However, I'm not joining the Sheryl Crow "one sheet of toilet paper" bandwagon.


• Look for eco-friendly cleaners. We already use the dis soap put out by Mrs. Meyer's Clean Day. Added bonus is that it smells great. Now I'm going to look for other options for the laundry and to replace the Clorox Clean-Up we use on our countertops. Maybe Shaklee has something. (Speaking of laundry, I'm also thinking about drying our sheets on clotheslines outdoors. Since we feed the birds, we'll have to come up with a strategic place for the line...)


• Switch to compact fluorescent bulbs. I've heard there's controversy over how environmentally friednly these bulbs actually are (apparently they include mercury which can be a problem when you discard them), but they are supposed to provide great light and save significant amounts of energy. I'm doing a test case on several of our lamps in the next couple of days.


• Use a canvas bag at the grocery store. If asked, I'll choose a paper bag over a plastic one, but I might as well take a canvas bag that I can reuse over and over again.


• Cut down on junk mail. While I already shred and recycle our junk mail, I'm going to check out Greendimes. They say they can cut down on your junk mail by 75-90%. Worth a try...

If all of you reading this blog would agree to just ONE of these things, we'd already be taking steps to make the world a better place...and guarantee that it will be here for future generations. Will you join me?

More Delicious Deviled Eggs

I promised you another recipe when I posted the best deviled eggs ever. Here's the runner-up recipe in my self-judged contest. It's almost as tasty and, quite frankly, even easier to prepare. They're sure to be popular at your next picnic or patio cookout.

Ranch-Style Deviled Eggs
Makes 12 servings

6 hard-boiled eggs
1/4 cup cottage cheese
3 tablespoons prepared Ranch dressing
2 teaspoons Dijon mustard

Peel eggs and cut in half lengthwise. Remove yolks, reserving four yolks. (Discard others or give your dogs a treat!)

In a food processor, combine cottage cheese, dressing, mustard and four yolks and process until smooth. Spoon filling into egg whites and chill for at least one hour before serving.

Pappardelle with Lemon, Baby Artichokes and Asparagus

Spring is a season about green. Not just any green though. The soft light green of new leaves, new grass and flower buds. This recipe captures those colors by including baby artichokes and asparagus. It's delicious--either by itself or with a grilled chicken breast or a few grilled shrimp alongside. Pair it with a crisp Pinot Grigio or Sauvignon Blanc, go outside, and enjoy your first patio meal of the season.

Pappardelle with Lemon, Baby Artichokes and Asparagus
Adapted from Cooking Light magazine

12 ounces uncooked pappardelle (wide ribbon pasta)
2 1/4 cups cold water, divided
1/4 cup fresh lemon juice (about 2 lemons)
8 baby artichokes
3 tablespoons extra-virgin olive oil, divided
1 pound asparagus, trimmed and cut diagonally into (1-inch) pieces
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon grated lemon rind
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese

Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta aside; keep warm.

Combine 2 cups water and juice in a medium bowl. Working with 1 artichoke at a time, cut off stem to within 1/4-inch from the base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 1 inch from top of artichoke. Cut each artichoke in half lengthwise. Place artichoke halves in lemon water.

Heat 1 tablespoon oil in a large skillet over medium heat. Drain artichokes well; pat dry. Add artichokes to pan. Cover and cook 8 minutes, stirring occasionally; uncover. Increase heat to medium-high; cook 2 minutes or until artichokes are golden, stirring frequently. Place artichokes in a large bowl.

Place pan over medium heat; add remaining 1/4 cup water and asparagus to pan. Cover and cook 5 minutes or until crisp-tender. Add asparagus, parsley, and rind to artichokes; toss well. Add pasta, reserved cooking liquid, the remaining 2 tablespoons oil, thyme, salt, and pepper to artichoke mixture; toss well.

Place 2 cups pasta mixture into each of 6 shallow bowls; top each serving with about 3 tablespoons cheese.

Cocktail of the Week: Refreshing Gin Drinks

You know I love gin. Especially Bombay Sapphire. Here are a couple of recipes that I guess could be pejoratively called "Gin and Juice." Nonetheless, they're wonderfully refreshing. Perfect for an evening on the deck or patio.

Gin Madras

1 part gin
1 part orange juice
2 parts cranberry juice

Pour in order listed over ice in a collins glass. Stir if desired.

Gin Breeze

1 part gin
1 part grapefruit juice
1 part cranberry juice
Splash of lime juice
Splash of simple syrup

Shake ingredients in ice-filled cocktail shaker and pour into chilled cocktail glass.

The Best Deviled Eggs Ever!

The warmer weather and beauty of the newly growing green things outdoors has me thinking picnic. And with Easter just a week ago, I'm thinking deviled eggs. So tried a couple recipes last week. This one is delicious. With diced ham in the filling and toasted bread crumbs on top, it's like eating a sandwich. Yum.

French-Style Deviled Eggs

8 large eggs
1/3 cup minced reduced-fat ham (Iused some diced prosciutto that I had in the freezer. You can buy it at warehouse stores, if you can believe it.)
1 tablespoon minced green onions
1 tablespoon minced parsley
1 tablespoon low-fat mayonnaise
1 teaspoon mustard
1/4 teaspoon chopped fresh thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup toasted bread crumbs
Cooking spray

Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 12 minutes. Drain and rinse with cold running water until cool.

Peel eggs; slice in half lengthwise. Remove yolks; discard 4 yolks. Place remaining 4 yolks in a medium bowl. Add ham and next 7 ingredients (through pepper); stir until combined.

Spoon about 1 teaspoon yolk mixture into each egg white half. Top each half with 1 tablespoon breadcrumbs.

Garnish with fresh thyme leaves, if desired.

Sesame-Seafood Tempura

This recipe comes from Andrea Immer Robinson. She says she made it on the Simply Ming show on PBS and that Ming likes this version better than his own. It's deliciously light and sweetly nutty. She suggests it with clams, but I tried it with clams, shrimp, oysters and haddock. Actually liked the oysters and shrimp the best. The batter is light enough that it really enhances the natural briny sweetness of the seafood. (My clams didn't turn out so well. I used clam strips, but next time would get large clams and shuck them myself.)

Sesame-Seafood Tempura

1/4 cup sesame seeds
1 1/3 cups cold club soda
2 cups rice flour
Seafood

In a dry skillet over medium heat, toast the sesame seeds until golden brown (about four minutes), stirring and tossing occasionally. Set aside to cool.

In a medium bowl, slowly whisk the club soda into the rice flour, adding the club soda gradually until the mixture is the consistency of pancake batter. Whisk in the sesame seeds.

Fill a medium stock pot 1/3 full with canola oil and heat it to 35o degrees. Add seafood to batter and fry in batches until cooked through and golden brown. Remove to paper towel-lined sheet pan to drain. Sprinkle with salt while still hot and serve warm with your favorite sauces. (I particularly loved it with sweet chili sauce!)

Wine Pairing:
Andrea suggested a wonderfully lightly fruity and crisp Chablis. It was wonderful. The simple "cleanness" of the dish calls out for a similarly light and crisp wine. An albarino from Spain. A Pinot Grigio from Italy. A light sparkling wine. Or even a dry rosé. Cheers!

Cocktail of the Week: Blood Orange Cosmo

I'm an impulse shopper. Especially at the grocery store. Luckily though, it's not the candy bars or tabloid magazines at the checkout stand that grab me. It's more likely to be a great piece of fish. A steak. An unusual cheese. Or a great produce find. That was the case for me at Central Market a couple of days ago. I was sticking faithfully to my shopping list until I came across a display of beautiful blood oranges. Having no idea what I would do with them, I bought a couple. I couldn't resist their gorgeous maroon-orange skin...knowing the wonderfully complex juice that was inside.

They sat on the counter for a couple of days. Until tonight. Used them to make this twist on a wonderful, traditional cocktail.

Blood Orange Cosmopolitan

1 ½ oz. Absolut Citron (or, even better, Absolut Mandarin)
½ oz. Cointreau
¼ oz. lime juice (one lime or so)
¼ oz. Fresh Blood Orange Juice (juice from one half of a blood orange)
Splash of Cranberry Juice
Splash of simple syrup

Shake well with ice and serve in a chilled martini glass. Garnish with a slice of orange.

Cheers!

Battle Potato Casserole

We had a great Easter Sunday yesterday. Both families came over, with kids in tow, to celebrate the holiday--as well as my niece's first birthday. We had an Easter egg hunt for the kids and bowls of candy out for the adults. (Including those wonderfully awful marshmallow Peeps.) Topped it all off with a great dinner of ham, scalloped potatoes and spinach salad. But I couldn't decide between a couple of potato casserole recipes I had found. So I fixed both and took votes from the crowd.

One was an easy "dump" casserole of frozen potatoes, sour cream and cheese. The other was slightly more complicated. Sliced potatoes and onions. And a homemade cream sauce.

They were both fantastic, but the more complicated recipe won with most of us. (The ham really adds a nice rich sweetness.) I've posted it below. Stay tuned though. I'll be posting the runner up next week.

Scalloped Potatoes with Ham
Adapted from Cooking Light
Makes 12 servings.

2 teaspoons butter
2 teaspoons olive oil
1 medium onion (about 5 1/2 ounces), thinly sliced
3 garlic cloves, minced
4 cups 2% reduced-fat milk
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup all-purpose flour
8 ounces shredded sharp cheddar cheese (2 cups), divided
6 ounces diced ham (about 1 1/4 cups)
3 pounds peeled baking potatoes, cut into 1/8-inch-thick slices
Cooking spray

Preheat oven to 350°.

Heat olive oil and melt butter in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Combine milk, salt, pepper, and flour, stirring with a whisk. Add milk mixture to pan. Bring to a simmer; cook until slightly thick (about 2 minutes), stirring frequently. Add 4 ounces cheese and ham, stirring until cheese melts.

Stir in potatoes. Place the potato mixture in a 13 x 9-inch baking dish coated with cooking spray. Cover with foil coated with cooking spray. Bake at 350° for 45 minutes. Uncover, sprinkle remaining two ounces cheese over top of casserole and bake an additional 30 minutes or until lightly browned and potatoes are tender. Let stand 15 minutes before serving.

Eating Well...Environmentally Well

I post a lot of fish recipes here. Think not? Just search for them and see what you find. Eating fish makes me feel good. Makes me feel healthy. And usually makes me feel like I'm doing the "right" thing. Even though I'm a declared omnivore, you can turn someone off of beef by mentioning the horrors of a slaughterhouse. Even freak a person out about chicken by pointing out the poor birds' miserable lives spent in cramped conditions before they are inhumanely slaughtered.

But fish is different, right? It conjures up visions of bare-chested men dragging nets through the pristine waters of the sea. There are millions, if not billions, of fish in the sea, so humans can't possibly have a negative impact.

Wrong.

I was peripherally aware of the negative impact of fishing a couple years ago when I noticed a note at my local Whole Foods explaining why they wouldn't sell sea bass. Things were further brought home when I saw Sharkwater at the AFI DALLAS International Film Festival. It won the HDNet Award and graphically shows what's happening to the oceans thanks to the irresponsible overfishing of shark and other fish. Certainly can make one sit up and take notice.

Made ME take notice of Monterey Bay Aquarium's Seafood Watch. They publish guides for every region of the United States telling you what seafoods to buy and what to avoid. For example, shrimp. Those from the United States, both farmed or wild-caught are ok. But stay away from those that are imported. If you want cod, buy stuff from Alaska and not from the Atlantic. And we still need to avoid sea bass altogether.

Check out their website. Print out a guide and take it with you when you're grocery shopping. Using it to help you make your decisions just might be a small, but important contribution to keeping our oceans vital and productive.

A Day Off...

I'm exhausted. Tired. Burned out. Fried. (Insert your favorite synonym here. ) I've worked too hard for weeks, and have then spent the last several days catching up on bills, laundry, household chores, etc. I need to chill out. A day off. So that's what I have planned for Saturday. You could probably use the same.

Now a day off for me is literal. A day off from everything. No schedules, no to-do lists, and no pressure. You get up when you want to. And then take things as they come. There is no requirement to do a dang thing.

If you want to take a nap, do it. But don't feel obligated.

If you want to walk around the back yard, do it. But don't feel obligated.

If you want to go see a movie, do it. But...you get the idea.

Personally, I like to spend a day with no TV, no computer, nothing. Even watching TV implies a schedule and requirements. You have to wait until a commercial to go to the bathroom or get something from the kitchen. That's confining. Just chill out. If you need to, refresh yourself on "the power of now."

If you feel guilty looking around the things you "need" to do, get over it. If you can't, get a room. Literally. Check into a local hotel. There's NOTHING to do there but relax.

Everything you need to do will still be there the day after your day off. And you'll be reenergized and much more prepared to handle it all.

Who's going to join me?

Baked Halibut with Orzo, Spinach and Cherry Tomatoes

Here's a simple recipe that combines all the "food groups": protein, starch and vegetable in one dish. It's healthy and delicious. A perfect dinner when you just don't want work that hard and still serve something really special...

Baked Halibut with Orzo, Spinach and Cherry Tomatoes
Adapted from a reader's recipe in Bon Appetit

4 tablespoons extra-virgin olive oil, divided
1 teaspoon fresh lemon juice
2 6- to 7-ounce halibut fillets
1 cup orzo (rice-shaped pasta)
1 garlic clove, minced
1/4 cup chopped onion
4 cups (packed) baby spinach
1 cup halved cherry tomatoes

Preheat oven to 425°F. Whisk 2 tablespoons oil and lemon juice in bowl; season dressing with salt and garlic pepper. Set aside.

Place halibut on rimmed baking sheet; sprinkle with salt and pepper. Drizzle with some of dressing. Bake until just opaque in center, about 12 minutes.

Meanwhile, cook pasta in large saucepan of boiling salted water until tender but still firm to bite; drain.

Add 2 tablespoons oil, garlic and onion to same saucepan; sauté over medium heat 2-3 minutes. Add drained pasta, spinach, and tomatoes; stir to coat. Season with salt and pepper. Remove from heat. Cover; let stand 1 minute (spinach will wilt). Divide pasta between 2 plates. Top with halibut and remaining dressing.

Life Should Be Beautiful: Chapter Two

I've finally emerged from my work with the AFI DALLAS International Film Festival to return to the blogging world. It's interesting timing actually; I posted my first entry here six months ago yesterday. And it's time for another chapter.

I will be spending lots of time over the next several months to take this blog to a new level. Different categories to sort entries. More images and updated design. Probably an ad link or two.

But the content will remain the same. Great ways to make your life more enjoyable, healthier, more beautiful. Things to look forward to include:

• More recipes that are delicious and healthy.
• Ways to make your home and garden more environmentally friendly.
• New wines and spirits I discovered at Savor Dallas.
• Sample recipes and reviews from LOTS of new cookbooks I've been picking up.
• Suggestions on ways to relax and make life more fun.
• Party ideas and family entertaining suggestions.
• Spring cleaning and organization tips.
• More and more on wine: wine list suggestions, educational bits and food/wine pairings.
• And of course, some delicious cocktails perfect for taking out on the patio or deck with friends and family.

Thanks to all of you who are regular readers. (Site traffic indicates I have a couple of stalkers out there!) I hope this new phase of the blog will include many more readers who can join us in our conversation. PLEASE forward the link on to as many of your friends, colleagues and family members as you can. More of us should be living the beautiful life.

Stay tuned...onward and upward!

Sweet and Spicy Cheese Bites

OK...this recipe probably betrays my suburban (some would say "white trash") roots, but it's pretty tasty. And looks elegant enough to have held its own next to the elegant appetizers and canapes I served at our black-tie-optional Academy Awards party in February. It's simple and could prove a hit at your next soiree.

Cheese Bites
From Southern Living

4 ounces (1/2 package) cream cheese (or 4 ounces Brie)
1 can refrigerated flaky buttermilk biscuits
1/2 cup jalapeño pepper jelly (or substitute mango chutney or your favorite spicy/sweet preserves)

Cut cream cheese into 24 pieces, and let soften.

Separate each biscuit into thirds, making 3 rounds. Press biscuit rounds into bottom and up sides of 24 mini-muffin cups. Spoon about 1 tsp. pepper jelly into center of each biscuit cup; top each with 1 cream cheese piece.

Bake at 425° for 8 to 10 minutes or until golden brown. Let stand 10 minutes before serving.

AFI DALLAS International Film Festival

Sorry that posts have been few and far between, but I've been working with the inaugural AFI DALLAS International Film Festival. Opening Weekend was wildly successful with packed houses, appearances by Hollywood royalty like Lauren Bacall and Sidney Pollack, and hoi polloi like David Lynch, Bill Paxton, and Chris Klein. Lots of wonderfully quirky movies, excellent documentaries and family films. A highlight of last night was a screening at the magnificent Meyerson Symphony Center of classic Harold Lloyd silent films with live organ accompaniment. Wow!

And there's still much more this week, including hockey movie The Rocket, the wonderful film Bella, appearances by Marvin Hamlisch and Ricki Lake and...well, check out afidallas.com for all the scoop. Sign up for their mailing list and you'll receive daily updates throughout the Festival.

See you at the movies!

Sun-Dried Tomato/Goat Cheese Spread

I know I've posted more than a fair share of appetizer recipes lately, but I have a glut of things left over from our Academy Awards party. And who says you have to have a party to make something to nosh on while you're having a cocktail or a glass of wine as you prepare dinner. After all, the Life Should Be Beautiful guidebook says that every night is a party.

This is an interesting twist on an everyday dip. It keeps well in the refrigerator so you could snack on it for a week or so. Goes great on bread, crackers, or crisp fresh vegetables like radishes, celery and carrots.

Sun-Dried Tomato/Goat Cheese Spread
From Southern Living magazine.

1 garlic bulb
1 teaspoon olive oil
1 (11-oz.) package goat cheese
1 (8-oz.) package cream cheese, softened
1/3 cup sun-dried tomatoes in oil, drained and chopped
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal. Place on baking sheet.

Bake at 425° for 45 minutes or until cloves are tender. Let cool slightly. Squeeze pulp from garlic cloves; mash.

Beat garlic, goat cheese, and next 5 ingredients at medium speed with an electric mixer until well blended. Cover and chill until ready to serve. Serve with assorted crackers, breads, and vegetables.

Pepita-Crusted Chicken Breasts with Tomatillo Salsa and Queso Fresco

Here's another Southwestern-style chicken recipe. You can mix and match with this recipe from last week. Serve the pepita-crusted chicken with the guacamole sauce. Or the cumin-dusted chicken with the tomatillo salsa. Or go whole-hog (whole-hen?) and serve all at once and let your family or guests come up with their own favorite combinations.

Hint: the combination of bread crumbs and chopped pumpkin seeds also makes a great crusting for fish. Try it with tilapia or catfish.

Pepita-Crusted Chicken Breasts with Tomatillo Salsa and Queso Fresco

Salsa:
2 quarts water
1/2 pound tomatillos (about 10 small), husks and stems removed
1 garlic clove
1/2 to 1 serrano chile
1/2 cup chopped fresh cilantro
1/4 cup coarsely chopped onion
1 teaspoon fresh lime juice
1/4 teaspoon salt

Chicken:
3 (1-ounce) slices white bread
4 (6-ounce) skinless, boneless chicken breast halves
3 tablespoons raw shelled pepitas (pumpkin seeds), coarsely chopped
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 large egg, lightly beaten
1 tablespoon olive oil
1/2 cup (2 ounces) crumbled queso fresco cheese


Preheat oven to 350°.

To prepare salsa, bring water to a boil. Add tomatillos, garlic, and chile; cook 7 minutes. Drain and rinse with cold water. Combine tomatillos, garlic, chile, chopped cilantro, onion, lime juice, and 1/4 teaspoon salt in a food processor or blender; pulse 4 to 5 times or until coarsely chopped. Set aside.

To prepare chicken, place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/2 cups. Arrange crumbs on a baking sheet; bake at 350° for 3 minutes or until lightly browned. Cool completely. Toss with chopped pumpkin seeds.

Combine 1/2 teaspoon salt, cumin, and red pepper; sprinkle evenly over chicken.

Place breadcrumb-pepita mixture in a shallow dish. Place egg in another shallow dish. Dip chicken in egg; dredge in breadcrumb-pepita mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes and turn over. Place in 400 degree oven and bake 10 minutes or until done. Top chicken with salsa, and sprinkle with queso fresco cheese. Garnish with cilantro sprigs and lime wedges, if desired.

What Cocktail are You?

You Are A Martini

You are the kind of drinker who appreciates a nice hard drink. And for you, only quality alcohol. You don't waste your time on the cheap stuff. Obviously, you're usually found with a martini in your hand. But sometimes you mix it up with a gin and tonic. And you'd never, ever consider one of those flavored martinis. They're hardly a drink!

What Alcoholic Drink Are You?

This is a fun game to play. You've seen my results above. Click on the link to find out which cocktail YOU are...

I post this as I drink a .....gin and tonic.

Dirty South Sausage Balls

I just love the name of this delicious appetizer. It's kind of naughty. They're easy to make and then freeze until you need them. They need a dipping sauce of some sort to make them truly wonderful. Maybe hot mustard with a little honey. Or something else creative. Let me know what you come up with.

The recipe was printed in the Dallas Morning News and comes from Blythe Beck, the executive chef at a GREAT restaurant here in town, Hector's on Henderson.


Dirty South Sausage Balls

2 pounds pork breakfast sausage (half mild and half spicy)
1/2 pound softened cream cheese
1/4 cup snipped chives (or green onions)
1/2 teaspoon cayenne pepper
Salt and pepper to taste
Juice of 1 lemon
3 cups panko breadcrumbs or unseasoned dried bread crumbs
2 sheets of frozen puff pastry dough, thawed (Note: I went through a LOT more puff pastry than the recipe calls for. Used two boxes/4 sheets and still had lots of filling left over.)

Preheat oven to 400 degrees.

In large bowl, combine sausage, cream cheese, chives, cayenne, salt, pepper and lemon juice. Fold bread crumbs into meat-cheese mixture until fully combined. Roll mixture into 1 inch balls.

Roll puff pastry sheets out slightly. Cut into 1 1/2 inch squares. Wrap puff pastry squares around each ball, stretching to cover. Make sure all filling is "tucked in" and pinch seams to seal. Place seam-side down on greased cookie sheet and bake at 400 degrees F for 10 minutes.

If you freeze them, bake them (still frozen) at 375 degrees for about 17 to 20 minutes, until lightly browned.

A Pair of Pear Appetizers

I ran across a wonderful canape filling in Southern Living magazine last year. It's sweet with pear and honey, balanced by the creaminess of goat cheese and a fresh blast of thyme. They suggest it in tart shells made from refrigerated pie crusts that you cut into pieces and press into mini muffin tins and then bake filled at 375 degrees for 8- 10 minutes. That works. There's an even easier way...I've discovered the filling is delicious simply at room temperature in those mini phyllo shells you can buy in the frozen food section of your grocery. A couple of weeks ago, we served them at our Oscar party in those phyllo cups and in some really cool prosciutto "cups" I made by pressing thin slices of prosciutto into mini muffin tins and baking at 300 degrees for 8 minutes until just barely browned. They firm up as they cool. A tray of alternating phyllo-pear tarts and prosciutto-pear tarts was eaten clean in no time at all.

Pear-Goat Cheese Canape Filling

8 ounces goat cheese, crumbled
1 to 2 ripe pears, chopped
2 tablespoons honey
1 teaspoon dried thyme

Stir ingredients together and serve on crackers, bread slices or in tart shells.

Bloody Mary Vodka Tomatoes

I am struggling with how to classify these little bites of intense flavor. Are they appetizers? Are they cocktails on a toothpick? I guess they're both. Regardless, they're great things to make for a party... or to have on hand when you feel like inviting a couple folks over after work. They keep well for a week or so in the refrigerator.

Bloody Mary Vodka Tomatoes

1 pint grape or cherry tomatoes
1/2 cup pepper-flavored vodka (I'm tempted to try them with citrus vodka too.)
2 tablespoons lemon juice
Dash of Tabasco sauce
1 tablespoon Worcestershire sauce
Pinch of celery salt
Pinch of garlic salt
Pinch of celery seed
(Or whatever goes into your favorite Bloody Mary recipe)

3 tablespoons kosher salt
1 tablespoon lemon pepper

Prick each tomato 3 times, piercing completely through with a toothpick. That will create 6 holes into which the liquid mixture can seep. Place tomatoes in medium bowl.

Pour vodka and "Bloody Mary" ingredients over tomatoes and stir gently to combine. Soak the tomatoes in the vodka mixture for at least two hours, ideally overnight.

To serve, place in small bowl. Mix salt and lemon pepper in bowl and serve alongside with toothpicks.

Cheers!

Roasted Shallot Vinaigrette

I'm envious of folks who live in New York or Chicago. Not for the weather...I like my winters warm. But for one particular restaurant/semi-fast food joint. I LOVE Cosi. They serve great salads, sandwiches and soups. All with fresh ingredients put together in interesting ways. Like a roast beef sandwich with wasabi mayonnaise, soy sauce and pickled ginger. And one of the most delicious salads I've ever had. Mixed greens, grilled chicken, dried cranberries, red grapes, pears, blue cheese and pistachios. (Yes...pistachios!) It's all tossed in a great shallot vinaigrette. This dressing comes close, so I'll try it as a substitute and attempt to recreate the salad until some smart franchiser opens one in Dallas. (If I only had an extra $900,000 sitting around...)

(This dressing would also be delicious on grilled chicken sandwiches or a spinach salad with goat cheese.)

Roasted Shallot Vinaigrette
From Cooking Light.

1 medium shallot, peeled
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 400°.

Wrap shallot in foil. Bake at 400° for 35 minutes; cool for 10 minutes. Peel and mince. Combine shallot, vinegar, oil, sugar, mustard, salt, and pepper in a large bowl; stir well with a whisk.

Serve with your favorite salad mix.

A Little Spring Indoors

Spring really HAS come to North Texas. As I drove around yesterday, I realized that the plum trees and peach trees and even the redbuds were in bloom. The pear trees all over town turn into big fluffy snowballs that are more wintry looking than the weather we actually GET in what passes for the cold season here. It made me want to go out for a walk in the woods (or at least a big park) to look for other signs of spring.

There are some old-fashioned flowering shrubs that I really like. The yellow sprays of forsythia. The little stunted bush that is flowering quince. Those bursts of color in the middle of a wooded patch are vibrant harbingers of all the green soon to come. But they're really not good in a home landscape. After their color fades, they tend to look nondescript, messy and overgrown. They're the kind of plants that look great by an old farmhouse, in the woods by a lakeshore, or in a historic cemetery, but they are just out of place in the primped and trimmed yards we create for ourselves these days. Someday I hope to have a plot of land big enough that I can scatter some about...they always make me smile.

In the meantime though, I'm still getting my fix. I bought several branches of budding forsythia tonight at the local Central Market. (Check florists or big gourmet stores in your neighborhood.) They're in a big barrel-shaped vase here by my desk. They'll make me think of the outdoors and remind me of all the exciting and beautiful things going on in the great outdoors.

But, of course, there's no substitute for the real thing. So that walk on the park is on the to-do list.

Cumin-Dusted Chicken with Guacamole Sauce

I'm on a Southwestern kick these days it seems. Salmon with chili powder, cumin and orange. Pork tenderloin with molasses, honey and chili powder. I think it's the appeal of bold flavors. Bright spicy smells and tastes that still don't overpower the main ingredient. This is a recipe in that vein. It's a simple, but slightly exotic way to use those frozen chicken breasts you buy at the warehouse club. Some black beans and Spanish rice on the side and you're set! The sauce to go with them could be made on its own for fish, pork or even just tortilla chips.

In a day or two, I'll post another chicken recipe with another sauce so you can have fun mixing and matching to your heart's content...

Cumin-Dusted Chicken Breast with Guacamole Sauce

Guacamole Sauce:
1/4 cup finely chopped green onions
1/4 cup finely chopped parsley
1/4 cup fat-free sour cream
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 ripe peeled avocado, seeded and coarsely mashed

Chicken:
2 tablespoons brown sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray (or a tablespoon of olive oil)

To prepare sauce, combine first 8 ingredients; set aside.
Preheat oven to 400°.

To prepare chicken, combine sugar, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; sprinkle evenly over chicken. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray or olive oil. Add chicken; cook 3 minutes or until browned. Turn chicken over. Place pan in oven; bake at 400° for 10 minutes or until done. Serve chicken with sauce.

SAVOR Dallas: A Wine and Food Paradise

For me and other foodie/winos in the Dallas area, this weekend is Christmas, birthday and whatever other holiday you can think of wrapped up into one. It's SAVOR Dallas time. A weekend of food and wine tasting that only comes to North Texas once a year. It's the closest thing we get to the legendary food and wine festivals in South Beach and Aspen.

I discovered it last year, and, despite an icy weekend here in Dallas, spent two days in tastings and seminars. Learned about sparkling wines from Andrea Immer, mixed cocktails with Dale DeGroff and sat in on a panel which compared (rather competitively sometimes...) Texas and California wineries. Topped it all off with an evening of wines from around the world and foods from the best chefs in Dallas at the International Grand Tasting.

This weekend is the third annual event. I've had the opportunity to get to know founder Jim White over the last several months, and he uses his longtime passion for food and wine to pack the weekend with the best of the best. Friday night will be the Wine Stroll. The opportunity to taste wines in the Arts District and Victory Park. And, excitingly, the chance to taste things from the new restaurants which are working to transform the area adjacent to American Airlines Center into our own version of Times Square.

Saturday brings a series of wine and cocktail seminars with well-known names like Doug Frost, the wine diva Christine Ansbacher and Tony Abou-Ganim. Plus the cooking demos which include gastronomic rock star Rocco DiSpirito. And the debut of Victory Park's HUMONGOUS LCD screens with a showing of Babette's Feast.

Then join me at the International Grand Tasting. A two or three football field size space filled with scores of wineries and other producers serving over five hundred wines, spirits and imported beers. Pair those sips with tastes from chefs like Kevin Maxey from Craft, Stephan Pyles and cheeses from Paula Lambert's Mozzarella Company and you've got an evening to remember. (Go ahead and reserve a room at the Hilton Anatole...you'll be in no condition to drive.)

See you this weekend as we SAVOR Dallas!

Spanish Tapas: Garlic Shrimp with Olive Oil

I once fixed a multi-course wine pairing dinner for my family made up of quintessential Spanish food and wine. Tapas, those wonderful Spanish "small plates," with several kinds of sherry. Paella infused with saffron. Roasted lamb with garlic and smoked paprika. All accompanied by wonderful wines from Spanish wine regions like Rioja and Ribera del Duero. We topped it all off with a plate of delicious Spanish cheeses like Cabrales, Murcia del Vino and Garrotxa. And a glass of inky rich Priorat wine. I need to track down those recipes and wine names and post them sometime...

Meanwhile, here's the simplest...and perhaps most delicious...dish from that dinner. Gambas al ajillo. The sweetness of shrimp is underscored by the silky richness of olive oil, the bite of garlic and a kicky hint of red pepper. They're best served sizzling in individual ramekins (or cazuelas, the Spanish earthenware version) with crusty bread to sop up the juices.

(Of course, you could be heretical and serve over pasta accompanied by bread and a green salad for a full meal. Just don't tell your Spaniard friends!)

Garlic Shrimp with Olive Oil

1 cup extra-virgin olive oil
4 garlic cloves, minced
6 whole dried red chiles (or 1 teaspoon crushed red pepper or to taste)
1/4 cup minced flat-leaf parsley
2 pounds shelled and deveined medium shrimp
Sea Salt
Crusty bread, for serving

In a very large, deep skillet, heat the olive oil until shimmering. Add the garlic, chiles and parsley and cook over moderately high heat for 10 seconds, stirring. Add the shrimp and cook over high heat, stirring once, until they are pink and curled, 3 to 4 minutes. Season with salt and transfer to small bowls. Serve with crusty bread.

Food/Wine Pairing: This begs for the seaside brace of the driest Spanish sherry you can find. My favorite is Hidalgo's La Gitana Manzanilla. Served chilled, it's almost literally a whiff of the Spanish seashore. Briny with citrus and a little hint of green olive. (Another great pairing by the way.) My trouble is that it's difficult to find in Dallas. I end up having to mail order it. Dallas wine distributors, do you hear my plight?

Grapefruit's Last Hurrah

You can get grapefruit year-round, but my favorite Texas ruby red grapefruits are at their peak in January and February. So, now's the time to enjoy a final burst of sweetness. Here's a simple way to prepare them. They're great with breakfast...or even as a light dessert.

Broiled Grapefruit

Trim a little off the end of a grapefruit half (at least one per person) so they sit flat on a foil-lined baking sheet. Place them on sheet and use a knife to loosen grapefruit sections from membrane.

Sprinkle each half with 1-2 tablespoons sugar. (I like brown sugar on these.) Place 4 inches from broiler and broil until sugar is bubbling and caramelized, about 5 minutes.

It's easy and it's yummy.

Spring has Sprung....

When I was in high school here in Texas, there was a certain ritual that always signalled warmer temperatures and the headlong rush to summer. Our principal would at some point right before spring break come on the PA system and in an accent that can only be described as East Texas twang saturated in South Carolina drawl would intone: "Students, spring has sprung." That trademark prologue led into a homily on the inappropriateness of the public displays of affection in the hallways that always seem to be on the increase as the sap rose...so to speak. This sermon occurred without fail all four years I was there...and, I can only imagine, continued until he retired sometime a decade or so later.

I couldn't help but smile at the recollection as I walked around our yard today and realized that, yes indeed, spring had sprung. The saucer magnolia (that I always learned to call a "tulip tree") was blooming. (Hopefully, it won't get zapped by a late-season frost as it seems to have every year since we moved here six years ago.) Daffodils are in bloom. Traditional big-bloomed ones as well as some tiny little ones that I planted and that continue to naturalize year after year.

The wildflowers in the alley are beginning to green. Not only the established ones that did so well last year, but also the tiny seedlings that have emerged from the seed broadcast back in November. Already they are fighting with less-desirable "wild" flowers like dandelions and henbit. They won't bloom until summer, so only time will tell who will emerge victorious.

I pruned the rose bushes which live in pots on the back driveway a couple of weeks ago, and they are already sending out new red-green growth that will, in March and April, result in a colorful display, ready to enjoy on walks outside or to be cut, brought in and put around the house. And the iris, the first perennials to bloom in our landscape are eagerly emerging from soil and mulch. If their bloom is as prolific as their foliage, it looks like we're in for a stunning show.

It's not all "sprung" yet though. The wisteria is not quite ready to bloom, and the knobby buds on its lengths are not yet betraying whether they will be flowers (as we hope) or just leaves (as seems to be the case most often dadgum it). And while the iris are ready to go, their successors in the bloom parade, the daylilies, can't even bother to stick their green and lazy leaves out of the ground. his time of year always leads to a panicked moment or two when I wonder if they're all deadfrom drought and freeze. They always manage to come back though.

It's a great time to be outdoors. Warm, but with a hint of chill in the wind. Here in Texas, it's a time to revel in...all too soon, we'll barricade ourselves behind glass in air-conditioned sterility and sweat our way from house to car to office and back. In the meantime, there is sunshine, blooms, pollen (dang allergies) and green.

This is the first spring of this blog, and I'll be sharing with you the things that we grow here that give us so much pleasure. Many of them are perennials, simple to grow with the promise of return year after year. Herbs. Wildflowers. And a tropical plant or two tat have spent their winters dormant in our garage, but soon will burst into color and smell.

For now, my advice is simple. Get outside. Take it in--smell, see and feel all that's out there. For after all, spring HAS sprung.

Balsamic-Glazed Onions

Sometimes an interesting dinner is not about a fancy main course. It's just the addition of an interesting side dish to something as simple as baked chicken or grilled fish. Here's one such interesting side dish. These onions roast for an hour, becoming earthily sweet and infused with the wonderful richness of balsamic vinegar and rosemary.

Balsamic-Glazed Onions
From Martha Stewart's Everyday Food.

4 red onions, peeled and quartered, layers separated
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon dried rosemary (or use a couple tablespoons fresh rosemary if you've got it)
Kosher salt and ground pepper

Preheat oven to 450 degrees.

Line a baking sheet with foil. Place onions on pan and toss with oil, balsamic vinegar and rosemary. Season with salt and pepper.

Cover pan with another sheet of foil and seal tightly. Roast until onions have begun to soften, about 30 minutes. Uncover and continue to roast, tossing occasionally, until onions are softened and browned, about 30 minutes additional.

If you'd like, drizzle another tablespoon of balsamic vinegar over onions before serving.

Cocktail of the Week: The Kiss

This recipe was in Texas Monthly magazine a couple years ago. It supposedly comes from the ever-so-hip Hotel ZaZa's Dragonfly bar here in Dallas. It's what my other half would refer to as a "tutti-frutti," a sweetish drink that is just slightly girly. Who cares? It's delicious.

The Kiss

2 ounces raspberry vodka (like Stoli Razberi)
1 ounce fresh lemon juice
1 ounce simple syrup
1 ounce Chambord liqueur
Slice of lemon for garnish

Shake vodka, lemon juice and simple syrup in an ice-filled cocktail shaker. Strain into a chilled, sugar-rimmed cocktail glass. Pour Chambord carefully down side of glass; it will sink to the bottom and create a layered look. Garnish with the lemon slice.