How To Entertain on a Budget and How To Handle Leftovers

Uninformed acquaintance: "So how did you get interested in cooking?" 
Me: "In a smackdown fit of necessity."
Uninformed acquaintance: "What do you mean?"
Me:

Here's what I mean. 

In college, I was the popular non-fraternity geek.  I loved studying, I loved teaching, I loved being with people.  Frankly, I loved (and still do) being loved. 

The class clown.

Even for classes I didn't take. 

True story: I took the test for a junior-level mechanical engineering class having never ever stepped into the building, let alone that class.  (As a reminder to those who don't remember, I was an English Major.  I can deconstruct Chaucer, but never got past high school trigonometry.)  It was the first test of the semester, a few weeks before midterms.  In a class of 45 people, I had the perfect balance of geek and nervous apprehension to blend right in.  As all around me settled into their seats and pulled out their mechanical pencils, exchanging furtive glances and whispers of "how do you think you'll do?"  I didn't want to be discovered before completing my mission.  Only my #2 wooden pencil with a conventional, if pristine eraser on top ("has he never made a mistake?!?" I imagine them to have asked) looking out of place.  As class began, the professor handed out the test booklet and everyone settled into their work.  I could answer part of the first question: "How is the force of a falling object determined?  What is the mass of [something something] when [something happens] and [gobbledy gook]?"  Easy.  F=MA.  It went down hill from there.  I ended up drawing pictures in the spaces provided and used blanks in the questions as a Mad Libs exercise.  I proudly signed my nom de plume at the top of the page--Simon Mathews--and was the first to hand in his test. 

When the tests were graded and handed back I heard reports that the professor was very concerned for Simon.  The professor drew a graph on the chalk board with the x-axis representing scores and the y-axis representing numbers of students.  He used a bar graph to represent a near perfect bell curve.  Looking like the skyline of downtown Denver, I understand my bar stood so far on the outside of the metropolis to suggest more of an outhouse in the woods than even suburbs. "Mr. Mathews doesn't seem to have been in class yet this semester and I worry that his self study lacks focus."  Lacks focus? My score single handedly busted the bell curve and pushed all other grades 10 points closer to getting an A!

What I'm trying to say is that I got a lot of love from people whom I never met.  That pleased me.  So I'd regularly look for opportunities to create joy in others.  I also learned to use food and drink to charm those around me.  There was one great hurdle to overcome in college, however.  Poverty.  The challenge was that I was putting myself through school.  How to entertain on a budget and how to feed myself. 

1. Make more!  If a little is good, then a lot will be better.  I would always cook large quantities whenever possible with the anticipation of having leftovers.  Also, bulk quantities of anything tends to be cheaper. 
2. Make food that will keep through the week.  Highly perishable, means that you'll have to eat it all in one sitting.  That obviously circumvents the Leftovers. 
3. Make things that are simple.  The more simply a dish begins, the more easily it can be dressed up later on.  If you start off with a a number of complex flavors the leftovers will be hard to adapt into a new meal.  The caveat to this is the One Big Pot Rule.  If you make a meal in one big pot (Pot Roast, for instance) then all the complex flavors meld together, creating one new flavor. 
4. Make it a potluck!  Allow others to contribute to your future dinners, but be willing to share.
5. Make spices your friend.  Nothing can redress last night's dinner (or 2 or 3 nights ago) than adding more spices and herbs and building the layers of flavors. 
6. Make new combinations.  Have leftovers from multiple meals?  How can they be combined?  With a little experimentation, you'll amaze yourself!

Great example from this week:

Friday: My brother bought his house!!  He took possession of his house and he flew to Denver for a few days. I cooked Sugar and Spice Rubbed T-Bones out on the grill with mushrooms and garlic.   The steaks were huge.  We had leftovers.
Sunday: Family came over.  I made Smoked Venison in a Cream Sauce over Pasta  (I cooked too much pasta).
Wednesday: We had leftovers stacking up, and not enough time to cook a meal from scratch.  I sliced the steak into thin strips, heated the steak with the leftover mushrooms and garlic in a skillet with a little olive oil, and then added the leftover pasta.  When hot, I spruced it up with crumbled blue cheese.  Add a side salad, and you have a creative new meal within 15 minutes.

I can't promise that the creative use of leftovers will get you some love this week.  But it may keep you (or you loved ones) from throwing out your food.

Bitters: Attempts 3 & 4

Habañero Bitters
750 ml Everclear
1 Habañero Chili Pepper
12 Juniper Berries, crushed
1 teaspoon Coriander Seed
25 drops Gentian Root Extract

Very good mixed in other drinks.  This bitters has a strong bite that lingers on the tongue.  When mixed in a Manhattan, for example, the bite is softened but still offers a residual tingle inside the mouth. 

Vanilla Bitters
750 ml Everclear
3 Mexican Vanilla Beans, split open
2 sticks Cinnamon
1 Black Cardamom Pod
20 drops Gentian Root Extract

Very aromatic with a sweet scent.  This is almost the exact opposite of the habañero bitters.  Goes down smoothly--too smoothly . . . .

For both, follow the basic instructions of the bitters recipes presented before.

Examining Duality and Why Diets Fail

I was speaking with a beloved friend who was going through a struggle this past week and was struck by the way we tend to view the world. All people (and certainly me, included) seek particular atributes in life and hold others in distain. 

Humankind embraces and yet struggles with duality.  We view things in contrasts to create distinction and clarity, but we also attach values to these distinctions.  Good/bad, happy/sad, love/hate, right/wrong.  We often have a hard time reconciling these dichotomies, favoring one quality over another but missing the fact that you cannot have one without the other.

Entire philosophies have been created around the nature of duality.  Taoism's Yin/Yang symbol graphically represents this ideal: masculine and feminine, rigidity and yielding, solidness and openness.  All are contained with the symbol and the philosophy.  E.g, the space of a room cannot exist if there are not borders containing it.  And the walls are useless if there is not an emptiness contained within to create usability.  Most religions make a distinction between the body and the soul; the profane and the spiritual; and the rational and the emotional.

All aspects of our lives are contained within this recognition of differences.  Our very bodies are created to find distinction.  For example, the human mouth has been designed to recognize and place certain values on food.  Sweet and sour, salty and bitter.  At the most basic level, our bodies need variety in our diet and the various flavors help us determine what needs are being satisfied. 

(Thank you to Morphonix for this illustration.  Visit them for more cool stuff!)

Sweet flavors contain a lot of sugars that we need for energy.  Salt contains minerals that our bodies use to regulate our chemistry and which is essential for our nervous system.  Sour and bitter may be warning signs.  Many poisons have strong flavors that we find disagreeable, but these flavors may also signal the presence of certain vitamins and minerals.  Humans have evolved to crave certain tastes when we have a lack of them in our diet.  In modern diets, however, processed foods have taken over and have conditioned our bodies to value sweet and salt to an unhealthy degree.  Even artificial sweeteners stimulate the nerve receptacles in our tongue to such a degree that our bodies crave more sweet foods.  And because most diet foods are highly processed they punctuate flavors that the manufacturer thinks you want.  They try to override the body's natural programming, creating a cascade of cravings that eventually crashes in on itself. 

So to try and wrap up all these thoughts running around this page, look at the nature of duality.  We need a balance of flavors in our diet which helps ensure that we're getting all the nutrients we need.  And a combination of flavors keeps it interesting.  Which is a lot like life.  Sadness creates an appreciation of happiness, but too much sadness leads to depression and too much happiness leads to  . . . well, I guess hedonism.  The world is a rich banquet of experience, and I want to try it all.

Tonight for dinner:

Uber Nachos con Pollo
Restaurant-style Tortilla Chips
2 Chicken Breasts (boneless, skinless)
1 16 oz can Black Beans
Red Chili Powder
1/4 lbs of Cheddar and/or Jack Cheese
1 Tomato, chopped
1 Jalapeno Pepper, seeded
1 Onion, chopped
1 cup shredded Lettuce
1 Avocado
the leaves of 4 large sprigs of Cilantro (about 2-3 tablespoons)
1 large dolop of Sour Cream
Salsa, if you want it

Preheat the oven to 350 degrees.  On an oven-proof platter, lay out one single layer of chips. 

In a sauce pan, add the chicken breasts and enough water to cover.  Bring to a boil. In a seperate sauce pan, heat the can of beans, adding 1-2 tablespoons chili powder.  bring to a slow boil and then set to a low simmer.  We want the liquid from the beans to be reduced by half.  When the chicken breasts are fully cooked (15-20 minutes), remove from the heat and drain, reserving the liquid for something else. 

Chop or shred the chicken.  Add 1/3 of the chicken and 1/3 of the thickened beans and 1/3 of the cheese to the layer of chips.  Lay down another layer of chips and repeat.  Lay down the 3rd layer and repeat. 

Bake the nachos for 15-20 minutes. 

Remove from the oven and add slices of avocado, shredded lettuce, onions, peppers and tomatoes.  Add the sour cream and sprinkle with cilantro leaves.  I promise, you would spend $15 to $20 at any restaurant for these and you did it for less than half.  Awesome.

Margaritas, deconstructed (per person)
3 oz Tequila (I'm using Milagro Añejo)
1 tablespoon freshly squeezed Lime Juice
3/4 oz Triple Sec (natural acutally makes a difference)
pinch of Sugar
Lime slice
Kosher Salt

Salt the rim of a martini (cocktail) glass.  In a cocktail shaker, combine tequila, triple sec, sugar and lime juice with ice.  Shake vigorously.  Strain into cocktail glass.  Garnish with lime. 

Thinking of Moms

We don't have kids, so I'm not a Mom.  (I also don't have the plumbing, but stay with me on this.)  I know a lot of Moms, however, and several of them I love dearly.  So today's blog honors those who dedicate themselves so devotedly, sacrifice themselves so greatly, and cherish us so lovingly as to earn the title "Mom."

Throughout the world and throughout history, humankind has honored the image of motherhood.  Fertility rituals, the linking of motherhood and crops, Gaia, Mother Nature, the irony of the Virgin Mary and even Bambi's Mom, all speak to the importance mothers have on our psyche. Some of humanity's earliest known artworks are of full-figured women (for example, Venus of Willendorf) amply able to provide, and provide for, the next generation.  Even the word "mother" has a certain universality of comfort: the phoneme "M" begins the word representing mom or mother in more languages than any other sound.  This "M" sound is one of the earliest conscious sounds a child can make and when long and drawn into a rhythm and tune, can relax and reassure a fussing baby.

Catriona Black, being a mum, art historian and a insightful writer sums up the evolution of the image of "mother," with its joys and sorrows, pain and vanity, far better than I ever could.

So how to show our appreciation for these paragons of love and affection?  In America, we have given Mothers an entire day of their own.  I know.  A little underwhelming, to be sure.  So lets dress it up a bit.  I'm not saying you need to recreate a glued macaroni picture of Raphael's Madonna with Child nor do you need to make her a mix tape (Freud and Cameron Crowe would have something to say about that).  Simple things like flowers are nice, and a good start to say "I'm thinking of you."  I have been told that pajamas are often appreciated as a gift from the man in her life.  And children presenting breakfast in bed is a staple tradition handed down from time immemorial.  Make an extra effort to offer a little pampering.  Clean the kitchen; vacuum the house and dust the knick-knacks.  Give her hugs and kisses and tell her, really tell her, how much you love her.

As for me, I'm writing this blog, thinking of the appreciation I can give to one Mom in particular. 

Happy Mother's Day.

Today for breakfast, one of my Mom's favorites:

Eggs Benedict (per person)
1 Egg
1 large piece of Back Bacon or small piece of Ham
1 English Muffin

For Hollandaise Sauce
1 stick Butter
4 Egg Yolks
1 tablespoon Lemon Juice
pinch Cayenne Pepper
pinch Salt
Everything needs to come together at the same time to be impressive. We cannot curdle the sauce and not overcook the egg, yet everything needs to be served warm.  This one can be a challenge, but well worth it!

In a large electric skillet, heat the water to a low simmer.  Add a tablespoon of white vinegar to the water.

On the stove, heat a small pan of water or water in a double boiler.

In a skillet, heat and brown the bacon or ham.  Slice open, toast and butter the English Muffin halves.  Set muffin halves, cut side up, on a serving platter and lay a slice of ham or back bacon on each slice.  Place the tray inside of a warm oven (100 - 110 degrees).

Gently crack the eggs open into the simmering water in the electric skillet.  The vinegar helps the eggs hold their shape.  Also, the fresher the egg is, the firmer the whites will be and the better the overall look will end up.  Cook the eggs at a low simmer for about 3-4 minutes.  The whites should be springy but not rubbery.  Using a slotted spoon, remove the eggs from the water and place one on each muffin half.

In a small stainless steel or glass bowl, whisk the egg yolks and the lemon juice together.  Place the bowl over the gently simmering water.  (Don't let the bottom of the bowl touch the water or the water boil too hard, or you will have scrambled eggs, instead.)  Whisking quickly, slowly pour the butter into the egg yolk mixture.  Continue to whisk until the sauce has increased in volume.  Remove from the heat and whisk in Cayenne pepper and salt.  If the sauce has thickened too much, whisk in boiling water, 1 teaspoon at a time.  While hot, ladle the sauce over the English Muffins, bacon and eggs.  Garnish with parsley.

For a festive update, add shredded crab and sliced avocado. 

Potluck Party? Please Pass the . . . .

Unless you're a hermit, you've been invited to a potluck.  From high school Spanish class, to my days of monastery hopping, to gatherings of family and friends, Superbowl parties and office birthday parties where we celebrate everybody's birthday for the entire month, the act of the communal meal and contribution to its success is older than human beings.  Indeed, Bonobo Chimps, perhaps our closest genetic relatives on the evolutionary tree, exchange and share food in much the same ways as we do.  Breaking bread together is an act of charity, love, friendship, community, and even a means of getting a date. 

Originally, the pot luck was a community event wherein guests would bring a contribution to a common soup or stew pot.  The Smiths would bring a chicken, the Rodgers would bring carrots, etc.  No one knew what the final meal would yield, hence the luck factor.  The ideal image of communism, each farmer of the community would contribute what they grew or raised, and all who shared would enjoy.  (The precursor to Thanksgiving?  It sure sounds like it!)  The brilliant children's folktale Stone Soup celebrates these ideals. 

Unfortunately, the potluck is now one more casualty of our self-imposed harried lifestyle.  Instead of Three Bean Casserole, or your mom's recipe for Stained Glass Dessert, we go to the supermarket and buy a platter of vegetable crudites or worse, chips and dip.  We don't really give it our all.  (Has the spark left us?  Don't you love me anymore?) 

Maybe because of the same hustle in our lives, potluck etiquette leaves something to be desired, as well.  This is one of the parties for which you should be on time.  Arrive too late and some guests will have eaten, overloading on appetizers and not getting your Chicken Kiev.  Also, good communication is key.  As the host of the party, do not micro-manage what your guests should bring.  Rather, allow your guests' creativity to shine.  As a guest, take advantage!  Be aware of any thematic elements which may be available.  For example, yesterday was the Kentucky Derby, but the after race party celebrated our friend's post-double mastectomy breast reconstruction.  With the clearance of her husband, we made and brought "A-cup Cakes."  The laughter broke the ice for a number of guests who otherwise may have been uncomfortable to discuss such a sensitive topic. 

So today's challenge is simple and elegant: a handful recipes that will make you proud and dazzle the hosts.  A new take on something retro.  Bonus points for quick production.  We don't have to be gourmet, but we should make it look like we care.


Moroccan Carrot Salad, or Fistful of Salad

Dipped Strawberries Redeux
Instead of dipping strawberries in chocolate (which needs to melted, and later cleaned up), dip them into sour cream, then roll them in brown or maple sugar.  Chill or serve immediately.

Chicken Enchilada Casserole
3-4 large boneless, skinless Chicken Breasts
2 16oz cans Cream of Celery Soup
1 16oz can of Hatch Green Chilies, diced (or you can substitute crushed), as hot as you like
18 soft-taco-size tortillas (corn or flour, to taste)
1/2 pound grated Cheese (Cheddar, or Cheddar and Jack)
Chicken Broth (if you boil your own chicken breasts, that'll be good enough)

Boil the chicken breasts for 20 minutes at a high simmer in just enough water to cover them.  Remove from the water and let cool.  Reserve the broth for later use. 

Preheat oven to 375 degrees.  In another pot heat the contents from all 3 cans until bubbly.  Shred the cheese(s).  When the chicken is cool enough to handle, shred it.

In a 9"x13" greased casserole dish, lay down 6 tortillas, overlapping slightly.  Cover with 1/2 each of the chicken, cheese and soup mixture.  Layer another 6 tortillas and repeat, reserving a little bit of the cheese and soup mixture.  Add the remaining tortilla in a layer and cover with the little bit of soup and cheese.  Ladle on enough broth to moisten the tortillas on top and soak in a little. 

Bake for 30-35 minutes or until bubbly everywhere and cheese at the center of the top is bubbling/turning crispy (depending on how much moisture is in the casserole).

Let cool for 15 minutes and serve.  (Don't let stand at room temperature all day long.  This is a great breeding ground for little beasties that love to wreak havoc on your gastro-intestinal tract.)