Fresh Corn Chowder

Serves about 6

1. Stand corn on end. Using chef’s knife, cut kernels from 4 ears corn (you should have about 3 cups); transfer to medium bowl and set aside. Grate kernels from remaining 6 ears on large holes of box grater, then firmly scrape any pulp remaining on cobs with back of knife (you should have 2 generous cups kernels and pulp). Transfer to separate bowl and set aside.

2. Sauté all of the pancetta in Dutch oven or large heavy-bottomed saucepan over medium-high heat, turning with tongs and pressing down on pieces to render fat, until cubes are crisp and golden brown, about 10 minutes. Remove half of the pancetta to a paper-towel lined plate. Reduce heat to low, stir in butter and onions, cover pot, and cook until softened, about 12 minutes. Add garlic and sauté until fragrant, about 1 minute. Stir in flour and cook, stirring constantly, about 2 minutes. Whisking constantly, gradually add stock. Add potatoes, bay leaf, thyme, milk, grated corn and pulp; bring to boil. Reduce heat to medium-low and simmer until potatoes are almost tender, 8 to 10 minutes. Add reserved corn kernels and heavy cream and return to simmer; simmer until corn kernels are tender yet still slightly crunchy, about 5 minutes longer. Discard bay leaf. Stir in parsley, salt, and pepper to taste and top with reserved pancetta. Serve immediately.

To blood.

To True Blood.

Yes, the HBO show about vampires. Now I’m not a usual vampire fan - but this could possibly be one of the best shows out there. Granted, there is enough nekkidness to make anyone blush, but this show has truly some of the best acting and casting EVER. The show is also an incredible commentary on the blurry and fluid lines between good and bad, blind faith and committed faith, love and hate, homophobia, xenophobia and whatever other phobias are out there.

Bottom line is: you must watch it!

The Season 3 premiere was this past Sunday and since I had spent the previous week watching the entire Season 2 (I don’t have HBO so I went to a friend’s house and spent HOURS catching up…which is great, but watching 4 hours in a row makes you dream about coffins. No joke.), I was beyond excited to join a potluck True Blood party with some pretty amazing girlfriends.

Our job: bring something bloody-esque. Note: enjoy these “bloody” photos!

And boy, did these women rock it!

One kicked it off with a Sookie Sunrise – a concoction of pomegranate, lemon, seltzer, and of course, gin.

Followed by a ridiculously amazing baked brie with almonds and brown sugar…and when you cut into it…raspberry preserves come oozing out….

Then it was a summer salad with strawberries, beets, and a raspberry vinegrette.

Of course there was dessert…red velvet cupcakes…

And at the end, one shocked us with this oo-ey, goo-ey, gross-looking but absolutely delicious concoction of marshmallows, chocolate, and sour cherries – complete with a wooden stake!

So you see the level of creativity and culinary geniuses I was dealing with. I wasn’t sure what I was going to make until I saw that episode in Season with Tara and Eggs eating…(I’m not going to spoil it if you haven’t seen it, but if you have, you know what I’m talkin’ about!) that dish.

I love liver – love liver – and though I’m trying to cut down on my meat intake, this was a good enough reason for me to go all out. (Sorry, vegetarians, these photos are a bit…graphic!).

So I decided do my own version and called it the Huntress Pie. I wanted to use biscuit topping but couldn’t find an organic version so I went with pizza dough. When you cut into this…the proper effect comes out. Of course, the Andouille sausage is homage to Louisiana, vodka to Sam’s bar, and the liver is homage to…you know what! Recipe below.

With these bloody awesome dishes (they were as tasty as they looked gross), what’s not to like about watching True Blood with some true friends?

Huntress Pie
Note: my measurements are not always exact

1/2 pint organic chicken livers, chopped (make sure it’s organic!)
1/2 lbs. Andouille sausage, chopped
1 pt. cooked whole wheat elbows
1 cup beef broth
1 3/4 cups Vodka garlic marinara sauce
1 onion, chopped
1 Vidalia onion, thinly sliced
2 TB butter
1 small pizza dough ball

1. Heat butter in large skillet
2. Saute both onions until translucent
3. Add chicken livers and sausage and saute until brown
4. Slowly add beef broth, 1/4 at a time and let boil, then reduce heat
5. Let simmer for about 20-25 minutes until meats are cooked and tender Add beef broth as necessary
6. Add cooked elbow pasta and marinara sauce and combine well, heat for a few minutes
7. Pour meat and pasta mixture into Dutch oven
8. Cover with a thinly-rolled pizza dough and brush with olive oil
9. Bake at 350F for about 30 minutes until dough browns

As a mom, many times I find myself reflecting on the grandiose nature of my responsibility – Wow, the fate of this little person completely rest on: the values that I teach him, my commitment to reading to him, the food that I feed him and the knowledge that I share with him.  Seriously, think about the pressure.  For example, in our household, my husband and I made a commitment to build our boys’ vocabulary – essentially giving them the gift of self-expression.  As a result, most days we are constantly bombarded with questions such as  “what does ‘independent’ mean?”  Most days, I live up to our commitment, but I will be honest and say that some days I just don’t want to put in the effort to find the answer.  On days when I have a “Homer” (and not the author Homer of the Iliad and Odyssey, but more Homer Simpson) moment,  a question like “what does ‘independent’ mean?” may get the answer “it means whatever you want it to mean!”  Moms are constantly under pressure to always do and say what is right.  The same pressure applies when it comes to nutrition.  With the innovation of the internet, we have real-time access to information about parenting and nutrition and real life examples of the Ms. Honeys of our time.   As a result, decisions, including the less stellar ones like feeding your child white rice, are often very well informed.

When we learned of our oldest son’s food allergies, we introduced rice into his diet.  It was the first real food that he ate sans vegetables and protein and he loved it.  In fact, three and a half years later, my little person loves to indulge in a bowl of plain white rice.  That’s right, we didn’t introduce brown rice even though I am aware of brown rice and its benefits (when compared to white rice).  We opted for taste.  White rice has served as a building block in our son’s diet.  Whenever we want him to try a new vegetable or protein filled food, we add it to rice or rice-based products like rice noodles or rice flour.  One of our early and simpler recipes was “Spinach rice”, and later, “Spinach rice noodles.”

Spinach Rice recipe:

-3 handfuls of  organic spinach

- 1 and 1/2 cups of rice

- 2 teaspoons of olive oil

- sea salt

To make “Spinach rice”, we  saute spinach in a pan with a little salt and olive oil.   We add three cups of water to a pan and let it come to a boil.  We then add the rice to the boiling water.  After most of the water in the pan evaporates, we add three teaspoons of olive oil along the boarder of the rice and tightly seal the lid on the pan.  Decrease the temperature to low heat and let the rice simmer for a 1/2 hour or so.  We then put the sauteed spinach in a food processor for 2 to 5 pulses.  After the rice is cooked, we mix the spinach in with the rice and let it simmer for an additional 5 minutes.  The result: Spinach rice.

When using rice as a building block, we didn’t worry about our son’s taste buds becoming dependent on rice.  His buds didn’t.  Our son now loves to eat leafy greens like spinach and collard greens sauteed with garlic and red onions.

So now what?  Should I try to correct my decision and introduce brown rice into my boys’, especially my oldest son’s, diet?  Of course.  I know the benefits of brown rice.  My goal is to introduce brown rice and my wish is that brown rice will eventually replace two to three servings of white rice per week.  As a mom, I became comfortable with the fact that accomplishing the greater goal of raising a healthy child who enjoys nutritious and healthy foods may require small compromises along the way.  White rice was a compromise, but one that proved to be an incredible and fundamental building block to healthier eating.

My affirmation statement for today -  I’m ok with not being perfect!

I went to Atlanta, aka Hotalanta, to celebrate with Cake Mountain Man’s family. The long drive prohibited any major cooking which could have resulted in food=hot car=the runs. So, I tried to make candy instead.

I learned: 1) I don’t have patience and 2) pretty paper can help cover mistakes.

I first tried to make ZomppaPatty’s Crispy Honeycomb. I used the Lyle’s Golden Syrup that ZomppaKat brought me back from the UK.  While Patty’s indeed turned into Golden Goodness, my first try ended up an Amber Goopiness. My second got the right texture, but ended up a Blackened Burnt Crisp. And I even had a candy thermometer.

The third try I decided that they would turn into Golden Taffy – and they turned out pretty yummy and chewy. Just follow ZomppaPatty’s recipe but don’t let it get to hard crack and it will end up chewy – like a taffy or caramel.

I also made a Chocolate Truffle with Sea Salt (recipe below), which was surprisingly easy. I highly recommend adding flavors you want to have (i.e. chili powder, white chocolate, hazelnut).

The third candy I tried was a Buttermilk Pecan Praline, which turned into a Buttermilk Pecan Melt (recipe below). Why? I didn’t have the patience to let it get to the right temperature. However, this actually turned out soft and melt-in-your-mouth sweetness.

Cake Mountain Man’s family was terribly nice and said they were great, but I know they still need some work. But I sure had fun packaging them…even though this project left my kitchen floor sticky for a week.

On Easter, we feasted and feasted on cakes, honey-baked ham, deviled eggs, rice salad…there was a WONDERFUL matzo-pudding with pineapples – who knew matzo could make such an incredible tropical dish?

The day after we ate and ate and ate, we went on a Segway tour of Atlanta. It’s been a while since I’ve really seen Atlanta, and it is an impressive city! It seems to have really changed from what I remember as a big anonymous city to one with unique and charming neighborhoods.

We took the City Segway tour, and if you’ve never been on a Segway, try it. It is so friggin’ cool. It’s so second nature, it’s kinda creepy.

Of course, our trip wasn’t complete without a stop to The Varsity, an 82-year old hot dog/hamburger institution with car service, where throngs (literally) lined up and the experienced cashiers shout out “What’ll ya have?” And if you don’t know or don’t have your money in hand, they’ll forget you and move on.

Ah, yes, Easter/Passover/Spring…welcome warm weather (and bathing suits), meaning to all you chocolate bunnies – bis spaeter!

Chocolate Truffle with Sea Salt

Makes about 80 truffles

Note: I used Ghirardelli because it’s such a fine, rich, smooth chocolate and of course, Kerrygold butter, which is rich, rich, rich. Separate with truffles with wax paper if stacking.

1/3 cup heavy whipping cream
12 oz. semisweet chocolate
6 TB unsalted butter
1/8 cup course Fleur de Sel

1. Bring heavy cream into simmer in small pot
2. Break chocolate into tiny pieces in the meantime
3. When cream is ready, remove from heat and add chocolate and butter
4. In larger pot, bring some water to simmer and put small pot in large one (or if you have a double boiler, that works too!).
5. Stir until completely melted
6. Take off stove and pour into shallow bowl.
7. Cool, cover with with plastic, and refrigerate for at least 2 hours
8. On silpat or wax paper, dip a melon baller or small teaspoon (I used teaspoon), into warm water and scrape surface into ball.
9. Continue until mixture used up.
10. Sprinkle with Fleur de sel.
11. Cover with wax paper, refrigerate until set.
12. Enjoy!

Buttermilk Pecan Melts
Adapted from Cooking Light
Makes about 80 melts

Note: By not letting the candy thermometer get to 234, it won’t make a praline, but a light, almost flaky, melt-in-your-mouth texture.

1 1/2 cups sugar
1/2 cup buttermilk
1 1/2 TB Kyle’s Golden Syrup
1/2 tsp baking soda
Salt, pinch
2/3 cup pecans, chopped and toasted
1 1/2 tsp butter
1 TB vanilla

1. Combine sugar, buttermilke, Golden Syrup, baking soda and salt into pot and cook over low until sugar dissolves. Stir constantly.
2. Let it cook over low, stirring occassionally. When thermometer hits about 220 (10 minutes), remove and let stand for about 5minutes.stir occassionCombine first 5 ingredients in a large saucepan. Cook over low heat until sugar dissolves, stirring constantly. Continue cooking over low heat until a candy thermometer registers 234° (about 10 minutes); stir occasionally. Remove from heat; let stand 5 minutes.
3. Stir in nuts, butter and vanilla and stir for about 7-8 minutes until it’s not as shiny
4. Put teaspons on a silpat or waxx paper.
5. Put in freezer for about an hour and let harden a bit
6. Enjoy!

So who was St. Patrick? Known as the patron saint of Ireland, he was actually born in Britain and was taken captive by Irish raiders. Subsequently, according to biography.com, he became a Christian missionary, but rather than try to eradicate native Irish beliefs and culture, he honored and incorporated their traditions into Christianity (i.e. the sun – an Irish symbol – onto the Christian cross, now the Celtic cross, the three-clover shamrock and the Holy Trinity).

St. Patrick recognized the uniqueness of culture, which is dynamic. A recent New York Times article raised an interesting question whether there is such a thing as an “ethnic” or “culture” diet. We’ve heard about diets by blood type, but what about by ethnicity? Author Nicholas Wade talks about certain genetic selection that have to led to differences, such as lactose tolerance in northern European as opposed to many Asians. Sarah Kagan of Epicurious also chimed into the debate. What do you think? Are the Irish genetically disposed to milk and corned beef?

While you’re considering this question, I thought I’d offer my own twist to the traditional Corned Beef and Cabbage. I went to my local Whole Foods, where master butcher Jeremy has been curing his own corned beef…yum.

How could I resist? I’m on this orzo kick and love how the salty beefiness soaks into the fleshy mushroom.

Twisted Corned Beef and Cabbage

1/2 lb. corned beef brisket
1 cabbage
6 peppercorns
6 garlic cloves, crushed
1 cup chopped mushrooms
1 bunch cilantro
2 bay leaves
2 cloves, whole
1/4 tsp pepper
1/2 tsp salt
1/2 cup orzo
4-5 cups stock (vegetable, chicken or beef)

1. Cover corned beef with stock
2. Add cabbage, mushrooms, peppercorns, garlic, bay leaves, cloves pepper and stock
3. Bring to boil
4. Skim off foam and reduce heat. Simmer for 2 hours until meat is tender
5. During last 15 minutes, add orzo and chopped cilantro, cook until orzo is tender

Not traditional, but as St. Patrick did, incorporate, integrate, and celebrate.

Happy St. Patrick’s Day!

While Ohno gets his rush from speeding like a maniac on steel blades, some of us find pleasure in things a bit less…fast. Food carries much tradition and symbolism. Oysters are a known aphrodisiac and were sure sell-outs for Valentine’s Day (especially those snowed in!). They are also commonly eaten for Chinese New Year because they represent good business and receptivity to good fortune – and we can all certainly use a bit of that! They are usually eaten dried, but since I wanted to know where my oysters came from, I bought them fresh and spent a good half hour shucking them.

As you know, this is the Year of the Tiger – or the Lunar New Year 4708 (and I thought 2010 seemed like a lot). People born in the year of the Tiger, tradition says, are charismatic, powerful, and protective. If you want to learn more, check this out.

I’m not a soothsayer; I’m an eater. Since I was not headed to my folks’ place this year (too many snowstorms to battle the airports), I decided to try my own Chinese New Year feast. This was my first going all out, and the Usual Suspects were brave enough to be my guinea pigs once again. Cake Mountain Man, L, P & C all came over, as New Year Eve’s is a time for Reunion Dinners – family and friends, and they were served up a very traditional meal. They brought oranges, symbolizing wealth, good fortune.

Eight dishes were served. Eight represents the auspicious number eight, which sounds like the word fortune. Let’s eat. (all recipes below)

You’ll note that many of the same ingredients are used throughout, which made life a lot easier. First up were Egg Rolls. They are eaten because they look like little gold bars, so they represent money and wealth.

I made these with mushrooms, bamboo shoots (wealth, new start), carrots (good luck), bean sprouts (to your heart’s content), and a little sea moss.

Second were Lion’s Head Meatballs. These were made with ground pork and shrimp (the word sounds like “ha, ha”, symbolizing laughter, happiness). Of course,  I added just a bit of sea moss and some mushrooms. These mushrooms are the dried Chinese black mushrooms, and they represent fortune and are often eaten during this time of year when many go vegetarian (ah-hem, not me).

These meatballs are served because the lion represents authority and strength and the large round meatballs represent family unity.

Third were the Lettuce Wrapped Oysters with Black Mushrooms and Sea Moss. This is a dish my dad would make and I never really liked it as a kid. My version was slightly tastier (aka sweeter – sorry, dad!) but still not my favorite, which meant I was able to more or less replicate his original. Oysters and mushrooms we’ve talked about and lettuce sounds like bring about good wealth. Sea moss is also ‘fat choy,’ which looks like a bunch of hair, but sounds like congratulations, be prosperous, fortune. It sounds like the Fat Choy in the greeting Gung Hay Fat Choy which is commonly said during new year, meaning May You Come Into Good Fortune.

I thought it’d be pretty and yummy to wrap them in lettuce, and it turns out that food rolled into lettuce means having a child soon (er….)

Fourth were Longevity Noodles. These I had to buy in an Asia market because they are made especially long and you’re not supposed to cut them.

Noodles represent long life of course.

Still with me? Fifth was the classic White Cut Chicken. Finding a whole chicken with its head and feet was no easy task down here. Whole chickens represent completeness, togetherness of the family. This is served with three dipping sauces.

Sixth was Garlic Lettuce, a simple dish. I served this with rice, of course, using a wild rice grown in the Objibwe tradition. Rice symbolizes fertility, luck.

Seventh was the Whole Steamed Fish. This gorgeous red snapper was so big I couldn’t get the tail to fit into the wok! Whole fish sounds like surplus and represent increase in prosperity.

Dish number eight (are you full yet?) was of course, dessert! I didn’t want to mess up the steaming of the traditional nian gao, a sticky rice pudding and thought what’s better than a traditional Chinese Swiss (the irony) roll cake.

Needless to say, we were feeling pretty fortunate having bellies full and cheering Ohno on to the podium. Thanks to Cake Mountain Man who made cooking and cleaning far easier and for the Usual Suspects venturing to share a very traditional meal. What a way to ring in the Year of the Tiger (and Valentine’s Day!)

Gung Hay Fat Choy!

Egg Rolls
3/4 cup bean sprout
1 bunch green onions, chopped
2 carrots, cut into thin slices
1 cup bamboo shoots
1 1/2 cup mushroom, cut into thin slices
1 tsp light brown sugar
1 TB soy
1 TB rice wine
1 tsp salt
1 TB corn starch
Vegetable oil

1. Get wok hot and heat oil
2. Stir fry bean sprouts, green onions, carrots, bamboo shoots, and mushrooms for 1 minute
3. Add salt, soy, brown sugar, and rice wine and stir fry for 2 minutes
4. Remove vegetable mixture
5. Mix cornstarch and water to make a paste
6. Place a couple tablespoons of the vegetable mixture in the middle of an eggroll wrapper, wrap, seal with cornstarch paste
7. Heat a couple inches of oil in wok until hot
8. Deep fry each eggroll for 2-3 minutes, turn when one side is brown, drain

Lion’s Head Meatball
1 lb ground pork
1/2 lb shrimp, cooked, chopped into small pieces
1/2 bunch green onions, finely chopped
2 TB ginger, finely chopped
1/4 cup mushroom, chopped
1/2 head lettuce, chopped into large pieces
1 TB soy
1 TB rice wine
1 tsp light brown sugar
1 TB cornstarch
3 tsp veg oil
1 tsp salt
1 1/2 cup chicken broth

1. Combine pork, scallion, ginger, mushroom, soy, sugar, wine, cornstarch
2. Shape into 8 large balls
3. In casserole or Dutch oven, heat oil and add lettuce. Season with salt and saute until wilted
4. Add meatballs to brown
5. Add chicken broth and bring to boil
6. Reduce heat and simmer 30-35 minutes

Lettuce Wrapped Oysters with Black Mushrooms and Sea Moss
8 oysters
8 black mushrooms
1/2 lb. sea moss (fat choy)
1 small package rice vermicelli (little ones)
3 TB oyster sauce
1/3 cup chicken stock
1/4 tsp salt
1 tsp sugar
2 TB vegetable oil
1 TB sesame oil
1 TB cornstarch
1 TB water

1. Soak fat choy, vermicelli, and mushrooms
2. Take large lettuce leaves (whole) in hot water. Blanch and remove
3. Heat wok with oil and sautee oysters
4. Add mushrooms, fat choy, vermicelli, chicken stock, and oyster sauce
5. Season with sesame oil, salt, and sugar
6. Mis cornstarch with water and add slowly to thicken
7. Place two mushrooms and two oysters with rest in each lettuce leaf
8. Wrap

Longevity Noodles
1/2 lbs. longevity noodles
8 cups water
1 tsp salt
3 cups chicken broth
1/2 bunch green onions, chopped
1/2 cup ham, chopped
1/2 cup bamboo shoots
1/4 cup mushrooms, chopped
1TB soy sauce
2 TB oyster sauce
1 tsp sesame oil
2 tsp cornstarch
4 tsp water

1. Heat salted water and parboil noodles. Separate with chopsticks – do not cut
2. Drain
3. Bring chicken broth to oil, add soy sauce, oyster sauce and sesame oil
4. Mix cornstarch with water and add slowly to thicken
5. Add bamboo shoots, onions and ham and remove

White Cut Chicken
1 whole chicken, head and feet attached
3 green onions, chopped
3 cloves garlic, smashed
3 pieces ginger, smashed
1 cup rice wine
1 TB kosher salt

1. Wash and dry chicken
2. In large pot, cover chicken with water.
3. Add green onions, ginger, garlic, rice wine, and salt
4. Bring to boil
5. Simmer for 30-35 minutes
6. Turn off heat, cover, and let chicken sit in stock for 4-5 hours
7. Cut up chicken and serve with three dips
8. Dip one: oyster sauce; dip two: mix soy sauce with chili sauce; dip three: heat hot oil and pour over a mix of salt, minced garlic, and chopped green onion

Garlic Lettuce
1 head lettuce, chopped
6 cloves garlic, smashed
1 1/2 tsp soy sauce
1 1/2 sesame oil
1 tsp rice wine
1 tsp sugar
Vegetable oil
Salt
Pepper

1. Combine soy sauce, sesame oil, rice wine, sugar, and pepper and heat over medium high
2. Add vegetable oil and garlic. Saute for 10 seconds
3. Add lettuce and cook until just wilted, add salt to season

Steamed Fish
1 ½ lb fish (granted, mine was twice this size!)
5 slices ginger, chopped
3 green onions, chopped
3 TB soy sauce
2 tsp rice wine
Vegetable oil

1. Put ginger inside fish
2. Sprinkle salt in and out of fish
3. Put in wok and steam on medium high heat for 20 minutes
4. Mix soy sauce, rice wine, and green onions, and pour over steamed fish
5. Heat oil in small pot and pour over fish right before serving

Source: eCrater

“I’m Popeye the Sailor Man
I live in a frying pan
I turn on the gas
And burn off my…”

Oh wait, sorry, that was the naughty playground version. Most of us remember Popeye and his loyal use of spinach in lieu of modern day protein shakes to pump up his famous forearms to woo his fiancé of 80 years (Popeye, see ZomppaPatty’s post about Single Ladies – time to put a ring on it…), Olive Oyl. In fact, have you ever noticed the food symbolism in this famous comic strip? There was the adopted darling, Swee ‘Pea, Olive Oyl’s former boyfriend, Harold Ham Gravy, her brother Castor Oyl, and the suck-up J. Wellington Wimpy who just wanted to eat hamburgers…but I digress from the purpose of this post.

I recently finished Nicholas Kristof and Sheryl WuDunn’s amazing book, Half the Sky, and urge EVERYONE to read this. It is a horrifying, beautiful call to action. We hear about poverty and health crises, and I’m sure you have heard the now-familiar quotes that to eradicate these problems, WOMEN must be part of the solution. Not only do issues of sex trafficking, violence (i.e. honor killings), and maternal mortality disproportionately affect women (claims ONE WOMAN PER MINUTE – i.e. three women affected by the time you finish reading this post), but issues such as community economic development and health are often better resolved if women are empowered. You know the familiar statistics – give a man power over the household food income and more beer is purchased, give it to the woman and the children and family will be fed.

How is this related to food? Oh…how is it not? Kristof’s most recent editorial is a mind-opening one. What seems like simple micronutrients, such as folic acid, are often ignored (in the U.S. as well), especially when women are expecting. ARE YOU EXPECTING? LISTEN TO POPEYE AND OLIVE OYL!

• Lack of folic acid can lead to brain and spinal defects (i.e. part of brain busting out from a hole in the head);
• Lack of iodine can lead to reduced IQs;
• Lack of zinc can lead to diarrhea;
• Lack of iron can lead to anemia;
• Lack of Vitamin A can lead to childhood blindness.

I’m not trying to freak you out…OK, I am. Point is there are HUNDREDS OF THOUSANDS of women who do not have access to even a little bit of these nutrients and these defects are preventable. Go onto this site to check out some of the organizations and ways you can help. I understand that charitable giving is not a priority in this economy, but that is also a reason TO help if you can. And if you can’t, there are other ways to get involved. Speak up. Spread the world. If you have a website or blog, grab this image and post it to show your support.

Maternal mortality is not a problem that countries like the U.S. can ignore either. A recent sobering article in the New York Times about the growing dependence on food stamps has reopened debates about whether food stamps should/can cover farmer’s markets and organic foods. Listen, here’s what I think, I doubt anyone wants to or jumps at the chance of depending on food stamps. In fact, not everyone who needs them gets them. Check this 2007 report:

Source: Sprouts in the Sidewalk

and read this great post by Sprouts in the Sidewalk.

Does that mean those who have been impacted and devastated by the current economic climate mean they should be restricted to cheap, preservative-filled, micronutrient lacking “foodstuffs?” Should mothers be forced to have no say in what their children eat? Should mothers be restricted themselves to unhealthy diets for them and their babies?

Access to and availability of food – healthy, micronutrient-rich food – is an issue of social justice, not just a trendy topic of discussion around a dinner table. Education of how to prepare micronutrient-rich and affordable food is therefore crucial. As many of you know, I am on a kale kick these days and so I offer an easy, yummy way to make these, get your micronutrients while being tricked into thinking you’re eating chips.

Kale Chips
1 bunch lacinato (dinosaur) kale
Olive oil
Salt

1. Preheat oven to 350F
2. Cut kale leaves into large pieces
3. Make sure they are dry, dry, dry
4. Season with olive oil
5. Bake for 10 minutes
6. Sprinkle with sea salt, toss, and bake for another 10 minutes
7. Kale should be CRISPY when done

You can do this with baby spinach too, but the leaves are more delicate so be more careful and make sure they are dry. Use dinosaur kale – the leaves are fuller and thicker and perfect for these chips. Perfect, healthy snack.

Let’s listen to Popeye– eat your spinach and fight for your women – sisters, wives, daughters.

I had a quiet, lovely holiday with Cake Mountain Man and our dear friend, L. Our Christmas dinner was capped by L’s Cornish Game Hens with homemade gravy and butternut squash stuffing…

…and his HOMEMADE pumpkin bread pudding…

breadpudding

…but let’s step back for a minute. You didn’t think this was it, did you? Join me on my holiday feast overload where I discovered two things about limits: 1) I have none when it comes to cooking for the holidays, and 2) I’m not a good baker. This entry is LONG and it tests YOUR limits and patience, but this pretty much parallels my few days of feasting so I hope you join me in reliving the limitless pleasures of eating. Enjoy!

A week before Christmas, I started out with some easy-to-make peppermint bark, using candy canes made from cane sugar. These Pure Fun Candy Canes make them delightfully sweet but not too sweet (recipe below).

I also made little ice cream sandwiches using Cake Mountain Man’s famous chocolate walnut cookies with what I discovered as one of the best vanilla ice creams out there: Green & Black’s Organic Vanilla Ice Cream. So creamy.

Christmas Eve morning, I followed ZomppaPatty’s recipe for Thyme and Parmesan Popovers. Oh my, my, my.

These were sinfully good – Cake Mountain Man and I certainly showed limitless delight for these.

Lunch was a simple pork and beef franks from Whole Foods with caramelized onions. Generally, I avoid hot dogs, but these are grass-fed AND local.

Before I started dinner, however, I received a LOVELY package from one of my idols, Jaden from Steamy Kitchen, who chose this adorable, charming apron from the Hip Hostess that I won from my dear foodie friend, Stephanie from Lick My Spoon. (my excuse for looking so dumpy is that I was wearing two sweaters!)

With my new apron in place, I prepared for Christmas Eve with Purple Sweet Potato Fries (with the potatoes I wrote about previously). (see recipe below)

I also took a twist on the traditional Standing Rib Roast…

…and did a Chinese Black Mushroom-Rubbed one (see recipe below). Cake Mountain Man and I finished it off what we couldn’t the next day in 0 time.

WAIT! Are you tired of reading yet?? I haven’t even GOTTEN to Christmas morning yet! I tried ZomppaPatty’s recipe for Cinnamon Buns, and though mine are not as pretty, that Patty sure knows how to put a recipe together. I made the dough before and did not use cake flour. Still worked!

Then for Christmas dinner, I did a Pork Wellington as one of the appetizers (recipe below)…

I also did a Southern-Eastern Firecracker Shrimp  with Foster’s Seven Pepper Jelly and wonton wrappers… (recipe below)

And of course, Christmas Kale.

I know, this list is ridiculous. I told you from the beginning, I have no limits when it comes to eating. But, as I mentioned, I realized a very important lesson. I am no baker. ZomppaPatty, as you know, is a genius baker. Me. Am. Not. I don’t think I have the right temperament. I’m not horrible – I even crushed my own almonds – but I did manage to turn what should have been an easy Clementine Cake inspired by Nigella Lawson to something that was almost good to a complete disaster.

Disaster or not, we topped off with the best sparkling apple from Kristian Regale. This was my holiday! Learning my limits and learning not to limit myself in the pleasure of friends and food. Time to detox…oh, wait, too many leftovers. There’s always next year.

Cheers.

Peppermint Bark
8 oz. semi-sweet organic chocolate
6 crushed organic candy canes
1/2 bag (4 oz.) organic white chocolate chips

1. Melt semi-sweet chocolate over double boiler
2. Spread thin on wax paper over a cookie sheet or Silpat
3. Chop candy canes in food processor and spread over warm chocolate
4. Let set in refrigerator
5. Melt white chocolate
6. Spread over hardened chocolate
7. Set in refrigerator
8. Break and enjoy!

Purple (or Regular!) Sweet Potato Fries
2 medium sweet potatoes
3 TB cinnamon
Salt
Pepper

1. Preheat oven to 350F
2. Peel and cut potatoes into thin strips
3. Sprinkle cinnamon, salt
4. Bake for about 30 minutes until crispy

Chinese Black Mushroom-Rubbed Standing Rib Roast
3 lb. standing rib roast
10 dried Chinese Black Mushrooms
Salt
Pepper

1. Rehydrate Mushrooms
2. In food processor, chop mushrooms, salt, and pepper
3. Rub over standing rib and let stand for at least 1 hour
4. Preheat oven to 450F
5. Bake for 20 minutes
6. Reduce heat to 350F and bake for about 2 hours (temperature should be about 110F)

Pork Wellington
(adapted from Recipezaar)
1 lb. pork tenderloin
6 oz. prosciutto
4 oz. boursin cheese
2 sheets puff pastry
1 egg white mixed with water
Olive oil

1. Butterfly pork tenderloin the long way and stuff with cheese
2. Wrap prosciutto around it so it’s completely wrapped
3. Brown in skillet on all sides until prosciutto is crispy
4. Chill in refrigerator
5. Wrap entire tenderloin in puff pastry (decorate if so desired)
6. Brush with egg white
7. Wrap in plastic and chill in refrigerator for up to 24 hours
8. Preheat oven to 400F
9. Unwrap from plastic and bake for 35-40 minutes until golden brown
10. Rest, slice, and serve

Southern-Eastern Firecracker Shrimp
(inspired by Steamy Kitchen)
24 medium shrimp
12 wonton wrapper
5 TB Foster’s (or other) Seven Pepper Jelly
Canola oil

1. De-shell (but leave tail) off shrimp
2. Marinate in jelly for at least 30 minutes
3. Cut wrappers in two and wrap each shrimp
4. Heat oil (I ran out and used olive oil – needs more heating time but do not let it smoke)
5. Fry

I tested this with 103 random people, and received 103 “OH MY GOSH, THIS IS DELICIOUS” responses. I’m not even a kale person usually (if you’ve been following, you’ll know veggies haven’t historically been my friend…), but this? THIS is going on my Christmas table. So easy, it’s almost cheating because it doesn’t seem like cooking.

Christmas Kale
1 bunch organic green kale, chopped
1 bunch organic red kale, chopped
Olive oil
3 cloves garlic, minced
1/4 cup pine nuts
1/4 cup sweetened cranberries
Salt

1. Heat skillet until hot
2. Toast pine nuts until fragrant (move around so as not to burn)
3. Add some olive oil and garlic – saute for about 1 minute
4. Add kale and saute until wilted (about 4-5 minutes)
5. Season with salt
6. Add cranberries and saute for another 1-2 minutes

I swear (this photo doesn’t do it justice, I’ll try another one for Christmas), this dish is not only gorgeous, but it’s SO healthy for you. Chock full of good vitamins. You can add crushed red chili flakes, a bit of nutmeg, unsweetened cranberries, dried cherries, whatever you desire.

It’s a beautiful, tasty dish that is composed of the perfect Christmas colors to brighten up your holiday table (not to mention probably the easiest thing you’ll make)!

If you haven’t seen this yet, it’s a wonderful inspiration that it’s never too late to find your passion. In honor of Julia as well as the last days of autumn, I decided to try an easy way to impress with those last remaining golden globes of fall: pumpkins.

For those of who you are wondering, Autumn?, you might be thinking I’m off my calendar especially since the Christmas season is…like next week.

Well, I’m a New Englander and my winters are known by the three feet of snow, blizzards requiring candle-lit baths when the power is out, and lost mittens.

Now that I live in the South, I’m still not used to a “winter” with 60 degree weather and no snow. My skiis sit idly by, waiting…so I might as well celebrate the transition of the seasons…even at this “late game.”

If you are looking for a way to get the “Whoa” from your dinner party guests, try this. It’s super easy and you can jazz it up with adding whatever you want.

Baked Stuffed Pumpkin
Adapted from Julia Child

1 3-lb pumpkin
1 onion, chopped
2 TB butter
3-5 slices of baguette
1/2 tsp thyme
1/2 sage
Salt
Pepper
1/2 cup Parmesan cheese, grated
1/2 cup Cheddar or Gruyere cheese, grated
1 cup chicken stock
1 cup heavy cream
Olive oil

1. Preheat oven to 400F
2. Cut out small top from pumpkin and clean inside
3. Brush outside of pumpkin with olive oil
4. Cut baguette into 1-inch cubes and bake for about 5 minutes to get a little crisp
5. Meanwhile, saute onions in butter
6. Combine onions with bread crumbs
7. Mix chicken stock with heavy cream, add seasoning
8. Layer bottom with bread crumb mixture, then cheese mixture, then stock/cream mixture; repeat until about 1-2 inches from the top
9. Put the “lid” back on the pumpkin and bake until it bubbles
10. Reduce to 325F and bake for about 1 1/2 hours