My husband was a Marine and as we just celebrated both Veteran’s Day and the Marine Corps Birthday he and his buddies have been calling each other to catch up and celebrate their collective Birthday. His bond with this group of distinguished men is extraordinary, powerful and unique – it is a relationship that most people cannot understand. I don’t know the whole story of their friendship (they’re a pretty stoic bunch of guys), but over the last 6 years I’ve learned a lot from them about what it truly means to be a friend.

This group of men were in Iraq together in 2005, working to keep their Marines safe. I know that there were cigars shared in foxholes after a particularly gruesome and intense attack, and that there were more than a few near misses as mortars attacked their base daily. These Marines trusted each other with their lives in a very tangible way and it is this trust that sealed their bond for life.   Even today, with everyone in different states and timezones, my husband’s friends remember to call each other on birthdays, wedding anniversaries and they are eternally planning their next get together.

As an outsider, I always learn something new about my husband when he’s with one of his Marine friends – it’s like I get to see a whole different side of him and I absolutely love it. He’s such a quiet person around his “civilian” friends, it takes a lot for him to open up, but with these guys there’s no shell, no fear of not being accepted, he’s just…. him. It’s absolutely wonderful.  I must admit that I don’t have relationships exactly like the one described, but I am lucky to say that I do have friends whose company I treasure and who  make me incredibly happy. Friends with whom I feel I can be genuine self.  I was fortunate enough to see some of those happy, friendly faces a couple of nights ago at a fun little restaurant in Foggy Bottom (Washington, DC) and it reminded me (to bring it all back around to food!!) that when you bring together people that warm your heart, and food that makes you smile, magic can happen.

This time of year those of us that cook tend to get overwhelmed with planning the perfect holiday meal – I know that I have been guilty of stressing out about whether I wanted to put chestnuts in the stuffing or what I should brine the turkey with – that sometimes we don’t realize the warmth and breath of the people around us. SO here’s the thing – no one is going to be mad at you for not offering a 15-course meal, but they will feel pretty cheated if they only get to steal 3 minutes with you. Please, please enjoy this holiday season, cook your brains out but remember that the people eating the food are the reason for the season!

Photo: ZomppaB (aka Belinda)

And because I can’t not include a recipe in this email, here‘s the recipe for the lasagna I made for Ronnie his first weekend back in the states after coming home from Iraq. It’s a LOT LOT LOT of work, but if you have a snowy weekend with nothing to do it is totally worth it!!!

Organic foods do not always had a good reputation. People have criticized the likes of Chef Ann Cooper and Alice Waters saying that they don’t understand “regular” people who cannot afford organic foods. It seems there may be a “cultural war,” as Washington Post’s Brent Cunningham and Jane Black write about.

True, organic foods tends to be more expensive. But is the “crusade against fast and processed food…an obsession of ‘elites’…and not ‘real Americans’?

The answer is no. Actually, those who try and make this a “crusade” are missing the entire point.

Does it make me un-American to support local American family farmers, our American children from growing breasts prematurely, or raise awareness among our American neighbors that food is something to value and appreciate, not something that is conducted out of scientific laboratories for the dollar menu?

Does it make me an elitist to spend a little more on what goes into my body and into those for whom I cook? I don’t own $100 handbags. I carry a little bag that came free with a purchase. I don’t wear $500 shoes. I wear my shoes until the soles start to separate.

Yes, I was one of those who spent more money on an heirloom turkey and ham from local NC hogs. But when I start hearing about 7-year old girls developing breasts, and my own lip starts puffing up when I eat conventional apples (it took me years to realize it was the pesticides I was allergic to), I realize that my food purchases are at least something I have control over and I don’t see it as a cultural war, I see it as a way to watch my health, support my community and value food.

In the U.S., I know I’m fortunate to have the option to purchase organic foods. The organic industry isn’t this well developed in every country. Remember the cooking oil scandal in China where oil was recycled from sewers? That has prompted a movement in organic farming there, though it is not nearly as widespread as it is here.

Or as well developed as Canada, which has fairly sophisticated local food systems, like the Concordia Food Systems Project. Local food, like organic food, can be pricier than conventional foods, because the economies of scale are far smaller.

But local food supports local economies and tends to be provide fairer wages for farmers and producers. When we pay higher prices for local or organic foods, we forget that for the most part, we underpay for our food. Food has long been cheap, often due to the unfair wages paid to laborers. As I was making this super easy Tomato Mushroom Egg Bake (this photo series, recipe below), I was somewhat comforted by the fact that even though my tomato was $0.30 more per pound, I knew that the people who picked it were compensated fairly.

This is not always the case. The tomato industry, in particular, is notorious. Wages haven’t risen in 30 years. A person who can pick a TON a day, might make $50 a day. Of course, a ton a day doesn’t happen. This wage, of course, doesn’t include health care or other benefits.

So I am willing to pay more for local and/or organic foods. But I’m not a wealthy person (monetarily), so I try and make my dollar stretch just like the next person. Since I had already had eggs, milk tomatoes, etc. on hand for the Tomato Mushroom Egg Bake (photos above, recipe below), I figured I’d utilize as many of the same ingredients the next day for another hearty breakfast.

This Ham and Egg Pastry Pie (recipe below) allowed me to stretch the dozen eggs, the cheese, etc., so I only had to purchase a few additional ingredients. I plan a week in advance so that I make different – but similar enough – dishes together so I can maximize the purchase.

This way, I avoid the last minute – oh-it’d-be-cheaper-to-pick-up-fast-food-breakfast where the eggs aren’t really eggs and everything is processed.

As Tom Philpott, a financial journalist-turned-farmer who helps run Maverick Farms in North Carolina (an educational non-profit promoting sustainable agriculture and local community development) argues, it is possible to afford organic food. A lot has to change to change the food system – policies, personal choices – but we all too often forget the real cost of food is not just on the sticker price.

Call me an elitist if you want. If that’s what it means, I’m proud to be a snob.

Tomato Mushroom Egg Bake

Tomato Mushroom Egg Bake
2 English muffins
1 tomato, chopped
1/2 cup baby portobello mushrooms, sliced
1/2 cup gruyere, grated
Olive Oil
4 eggs
2 green onions, chopped
Salt
Pepper
1 TB dried basil, crushed
1 clove garlic, minced
1/4 milk

1. In skillet, heat olive oil
2. Add chopped tomatoes and mushrooms and cook for about 10 minutes until soft. Season with salt and pepper
3. In bowl, whisk eggs, milk, basil, and garlic
4. When tomato/mushroom mix is ready, take off heat source and cool
5. In small casserole dish, place English muffin at bottom
6. Top with tomato/mushroom mix
7. Pour egg mix over everything
8. Wrap with cellophane and put in refrigerator overnight
9. The next day, take out and keep at room temperature for 45 minutes
10. Add gruyere cheese
11. Cook for 50 minutes at 375F

Ham and Egg Pastry Pie

Ham and Egg Pastry Pie
1 sheet puff pastry
5 eggs
1/2 pound ham
2 green onions, chopped
1 TB milk
1/4 cup Parmigiano Reggiano

1. Cut puff pastry sheet in quarters
2. Put one quarter of the puff pastry in each small casserole dish (one of two) or ramekin
3. Add 1/4 of the ham in each dish
4. Crack two eggs in each dish – poke gently so eggs runs slightly
5. Add green onions
6. Layer the rest of the ham
7. Put top layer of puff pastry and press
8. Mix 1 egg, milk, and cheese in separate dish and use as wash over each pie
9. Bake for 20 minutes at 350F

Check us out at Hearth N Soul

and Simple Lives Thursday!

Heritage birds in their finery. Learn more about them here.

For your reading pleasure, I have compiled a very short list, from least to most critical, of the top 5 kitchen items most valuable to me and my cooking.

Sending you Zomppa Love!!!  XXXXXXOOOOOO

5.  Kitchen Aid

This beautiful hunk of metal is almost 6 years old, but still efficiently kneads bread dough like it did in 2004.  My baking significantly improved when she showed up.

4.  Santuko Knife

Oh, the Santuko Knife.  The dedicated slave of my kitchen.  My go-to knife for all chopping, mincing, and dicing needs.  So sharp, light and easy to grasp.

3.  Le Creuset Pot

Gorgeous little cast iron dutch oven, helpful for frying, making soups, stews, braising, and weighing down other food items (good for making Panini if you don’t have a sandwich press).

2.  Espresso Machine

While I have tried my best to reduce my caffeine intake, this shiny red wonder of a machine is my kitchen’s pride and joy.  Makes perfect single or double shots of espresso and steams milk to a frothy perfection.

1.  Taste Tasters

My family.  If it wasn’t for them, items 2-5 would be useless, my cooking would be tastless and my life would be null and void.

Happy Thanksgiving Everyone.

When I was in school, we made pilgrim hats and “feather’ headdresses. I did not have information like this from the Smithsonian’s National Museum of the American Indian about American Indian perspectives on this holiday. Check it out.

Cake Mountain Man and our dear friends, L&P, came over for a “small” dinner with enough food to feed twelve. We ate, played board games, ate, played more. Even our ice skating (aka me falling) didn’t do much to cancel out the calories we consumed.

My certified organic turkey from Whole Foods cost 10x the amount of the discount turkey at a larger grocery store, but the quality, taste, and knowledge that it was raised humanely and heathily helped me to swallow the cost…and raised my continued ire that we as Americans have become too used to cheap, processed, industrial food. Anyways, I digress…

No company sponsored/paid for my use of anything – they don’t even know I used their products, but I wanted to share what ingredients I used to note that it is possible to put together meals that are organic and natural without ridiculous costs.

I love cooking for Thanksgiving – the planning and preparation is half the fun, and I adapted some fabulous recipes I found on some great sites:

• Cooking Light’s Apple Cider-Brined Turkey: this brine filled with ginger and allspice is FABULOUS.

I don’t remember eating or making a juicier turkey. I brined it for about 18 hours. During the first 30 minutes of baking, I freaked out at how brown the underside got, but realized it was to sear the juices in.

• Saveur’s Rich Gravy: this takes a little while as you are making your own stock, but oh my gosh, the flavor and richness is beyond good. Just start it right after the turkey goes into the oven – you don’t need to really watch it while it simmers.

• Saveur’s Corn Bread-Sausage Stuffing with homemade Southern Corn Bread: I hate to brag, but this turned out pretty darned good. I made the cornbread the day before so it could sit overnight.

I baked them in muffin tins so that it would be easier to freeze and reheat them in single servings.

• Sweet Beet and Green Bean’s Vegan No-Bake Chocolate Pumpkin Pie: I used Newman-Os (no hydrogenated oils and YUM), Ghiradelli bittersweet chocolate, and Farmer’s Market Organic Pumpkin.

I’m not sure if I did this correctly as it didn’t set properly, but the taste sure was good! Not too sweet, just right.

L&P brought over the best green bean casserole I’ve ever had, butternut casserole with Grand Marnier, bread pudding, a bourbon pecan pie, and a pumpkin pie. I also had some fabulous Rofumo cheese (hickory-smoked) slathered with what may possibly be the best Seven Pepper Jelly from Foster’s Market.

Before you think me wealthy (trust me, I’m not!), I borrowed some things, like brining bags from L&P from Williams-Sonoma, which made life easier, and had some leftover Tracklement’s Cranberry Sauce with Port as a complement to turkey sandwiches the next day (the Foster’s pepper jelly also serves as an amazing accompaniment to leftover turkey).

I also stretched the dollar as far as possible by cooking down the carcass for some fabulous turkey stock, which I turned into a turkey-macaroni soup with homemade tomato sauce, mushrooms, celery, and salt and pepper.

Last but not least, I used Whole Food’s affordable, private-label 365 Organic Mayonnaise and Trader Joe’s Orange Flavored Cranberries to make a scrumptious turkey salad sandwich using leftover meat.

Eating healthy is not cheap, but it doesn’t have to break the bank. I am grateful for more healthy options when I cook, and I am grateful for friends with whom to share them.

]]> http://www.zomppa.com/2009/11/29/thanks-to-quality-friends-quality-ingredient/feed/ 5 http://www.zomppa.com/2009/11/23/give-thanks-to-fat-calories-thyme-and-parmesan-popovers/ http://www.zomppa.com/2009/11/23/give-thanks-to-fat-calories-thyme-and-parmesan-popovers/#comments Tue, 24 Nov 2009 02:00:19 +0000 Patty http://www.zomppa.com/?p=4145

I luuurrrvvee buttermilk biscuits.

But this year?

At this year’s Thanksgiving meal, we’ll welcome a new carbohydrate to the table.   A baked-to-a-golden-brown pancake, anyone?

We’ll be eating these beauties.  Thyme-Parmesan Popovers.

I considered altering this recipe to reduce the fat content, but then I changed my mind.  Why?  Thanksgiving comes once a year and sometimes?  You’ve got to let it (waistline management) go.  And believe me, you are certainly letting them go here.

This popover recipe is incredible interchangeable – you can make them sweet or savory.   For our Thanksgiving meal, I’ll make these savory, but if you wanted to, you could substitute a couple of tablespoons of sugar in place of the thyme and Parmesan.

Unlike a buttermilk biscuit or roll, these popovers have a thin, crispy outer crust and an airy, almost creamy, most definitely light and slightly chewy interior.  Popovers really and truly are an incredibly invention.

Happy Thanksgiving everyone!!!  Safe and Happy Holidays!

Thyme and Parmesan Popover

Thyme-Parmesan Popovers
Adapted from Tyler Florence’s Yorkshire Popovers

Ingredients

2 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
1/2 teaspoon Fresh cracked pepper
7 teaspoons of melted butter
1/4 cup of grated Parmesan reggiano
1 tablespoon of dried thyme

Directions:

Preheat oven to 450 degrees.

Place a regular muffin tin (or a popover tin, if you have one) in the oven for 10 minutes.

In the a medium bowl, mix the eggs and milk.  In a large bowl, mix the flour, salt, pepper, Parmesan and thyme.  Add the liquid egg mixture to the flour mixture and stir until just combined/smooth.

After 10 minutes, remove the muffin pan from the oven and place 1 teaspoon of melted butter into 7 muffin tins.  Quickly pour in the batter into the tins about ¾ of the way.  Cook for 10 minutes.

Do NOT open oven.  Reduce heat to 350 degrees.  Cook for an additional 15-20 minutes, or until the popovers are golden brown.  Serve immediately!

What little kids often learn in school is that all “Indians” wear feather headdresses and eat corn. Little kids also often hear about “Indians” only around Thanksgiving.

Indians are a relic of the past, relegated as a figurine toy on a shelf, as was the case in a favorite childhood book, The Indian the Cupboard. Right?

Wrong.

This past weekend was the 14th Annual American Indian Heritage Celebration at the NC Museum of History. Almost 10,000 visitors learned, explored and engaged with native peoples from all over the country. There were dancers and artisans and storytellers. The American Indian cultures are very much alive, vibrant, and modern, as much as they are diverse.

With over 560 federally-recognized tribes (not including non-recognized ones), a major falsehood of simplistic stereotypes is that the American Indian culture is singular and static. Far from the truth. A member of the Cherokee tribe can no easier communicate linguistically with a member of the Navajo tribe than someone from Malaysia and someone from Thailand. While there may be some shared experiences of being native in the U.S., the diversity of the American Indian peoples is of course reflected in the food.

It isn’t all about corn. A great place to experience the different cuisines is at the National Museum of the American Indian. Hands down it is THE BEST food of all the Smithsonians (the others tend to serve standard reheated burgers). The food at the NMAI is fresh and the menu changes with the seasons. The cafe, “Mitsitam” which means “let’s eat!” in the Native language of the Delaware and Piscataway peoples, serve foods from five regions,  from turtle chowder from the Northern Woodlands,  to papusas from South America, to cedar-planked salmon from the Pacific Northwest, to totopos (corn chips) from Meso America, to buffalo chili from the Great Plains.

Despite this diversity, many American Indians grapple with similar issues facing their communities. American Indians have higher rates of obesity, heart disease, and diabetes (twice as high) than the general population. Many of these communities also grapple with other serious issues such as the negative impact of climate change and access (or lack thereof) to educational opportunities. Yet often, because the general population often relegate “Indians” to only historic discussions around Thanksgiving, these issues often get overlooked. These issues are not issues of the past. These are issues of our brothers and sisters today.

A couple weeks ago, the National Congress of American Indians, which represent 250 federally-recognized tribes, celebrated the opening of the first embassy for tribal nations (including Alaskan Natives). Perhaps platforms like this can raise greater awareness of such issues and remind the general population that American Indians are not “all the same,” and certainly not frozen in time.

Let us not gloss over history nor ignore a living people with construction paper headdresses this Thanksgiving. Instead, let’s take this Thanksgiving to give thanks for the colorful richness of our family, friends, neighbors – both familiar and strange – and of course, for the food we are lucky enough to write about, take photos of, and eat.

Three days before the big day, I started to make my gravy, Alton Brown-style. It is the best gravy ever. It does take some preparation and lead time, as you are rolling out balls of turkey and chicken fat…sounds rather unpleasant, but SO worth it. The recipe for Alton’s Turkey-Day Gravy is found at: http://www.epicurious.com/recipes/food/views/Altons-T-Day-Gravy-233170

Now, aside from the usual sides (it was a potluck so I didn’t have to make everything), I also was determined to go organic. So I called the little organic market across the street and pre-ordered my turkey, trying not to be shocked at the price. I had already picked out how I was going to cook it and had also decided to brine it.

I bring the turkey home and lo and behold, realized I didn’t have a big enough pot to stick the turkey in its liquid, so despite reading that this was something you DON’T do, I figured the rules didn’t apply to me. I put the turkey in a new garbage bag and stuck it in the roaster pan to brine for 24 hours.

I had planned out my day: start turkey prep by 7:30AM, gravy by: 8:30AM…to be done for guests arriving at 1PM. Well, 7AM on Thanksgiving Day, I open my fridge and the turkey was…funky.

I didn’t realize was this was a Glad odor-eating garbage bag.

All the chemicals had leached into the turkey brine. I stood there for a good 10 minutes. I am going to poison my guests…BUT don’t they say, cooking kills all bacteria, so wouldn’t roasting a turkey count…BUT if they die, I’d feel really bad…BUT where am I going to find a turkey…BUT I think it’s poisonous now…..

I tossed the turkey out.

I called up the Georgetown Whole Foods and thank goodness, they were open! I rushed down, picked a turkey (ironically, same organic-brand and half the price. Yes, Whole Foods was half the price), and did my turkey the right way.

I decided to go with a Moroccan style turkey simply because I like these spices and I thought it would add a unique flavoring without going over the top. It was a bit hit. This turkey comes out crispy on the outside with wonderful textures of nuts and a hint of sweetness, and the insides are just juicy.

Note: Patty will not let me show the real picture because she thinks it’s ugly.

Moroccan Roast Turkey with Honey and Almond Glaze

• 8 pound turkey
• 2 TB sesame seeds
• 1 cup (6 oz) blanched almonds, finely chopped
• 2 TB ground cinnamon
• 1 TB ground cumin
• 1 TB ground coriander
• 2 tsp ground ginger
• 1 tsp ground cloves
• 1 tsp salt
• 1 tsp pepper
• 1 onion studded with 6 whole cloves
• 2 TB butter, softened
• 2 cinnamon sticks
• ½ cup (4 oz) honey
• 2 cups (16 oz) chicken stock

Instructions

1. Preheat oven to 350 F, spread sesame seeds and chopped almonds in single layer on shallow pan or baking sheet and roast them, shaking tray occasionally. Roast until nuts are golden brown, 8-10 minutes, set aside to cool
2. Mix ground cinnamon, cumin, coriander, ginger, cloves, salt and pepper in a small bowl, rub skin and cavity of turkey with spice mixture
3. Put onion studded with cloves in cavity and truss bird, place in roasting pan and spread skin with softened butter
4. Cut giblets in pieces and add to pan with cinnamon sticks, pour honey and half of stock
5. Roast bird in preheated oven, turning it from one leg to the other and finally on its back, until cooked, 2 ½ – 3 hours, baste often and if stock and honey begin to scorch during roasting, add more stock
6. Fifteen minutes before turkey is done, remove from roasting pan and strain pan into small saucepan, skim fat and boil into reduce, if necessary there should be about 1 cup of glaze
7. Stir in toasted sesame seeds and almonds, return turkey to roasting pan, spoon glaze over top and continue roasting, basting very often, until skin is golden and crisp, 10-15 minutes
8. Discard trussing strings, transfer turkey to platter, spoon over any remaining glaze and leave to stand, covered with foil, 10-15 minutes before carving