Busy Bee

I feel overextended. Way too busy. Of course my measuring stick has changed since the days of working full-time. I like to have days that I barely get out of my nightie. Days filled with coffee, the crossword, soup simmering on the stove, Jeopardy and House of Cards. I get cranky when the phone rings or or my cat meows interrupting the silence, my book club tome or my favorite Ray La Montagne song. Sounds indulgent I know, but I earned it.

The busyness ebbs and flows. Right now I am volunteering once per week at Domestic Intervention Services on the Hotline. Dipping my toe into my old world but coming at it from a completely different perspective. My social work juices are flowing and it is good to be challenged again, to reach out and make a contribution. Those words are real and ring true. I need to do this. It needs to be done.

I volunteer at Overture in a couple of capacities. I usher and serve on the advisory board. The board focuses on accessibility, trying to reach those who generally do not come to the theater, do not feel welcome or just cannot afford the experience. I want to have a voice in the process and am finding my way. This is a new milieu for me and I like stretching my circle.

It seems that university teaching is behind me but my professional training activities continue. I just did a little curriculum writing for the first time. It was hard but something I would like to learn more about. I can do that in my nightie too.

After years of inactivity, I have been trying to move more. I joined "No Boundaries" at Fleet Feet a run/walk training program which ends with the Susan G Komen 5k on May 31. This has been very hard for me. I broke my ankle a few years back and that ankle doesn't appreciate the little running that I do do. The weather has been abysmal making our outdoor jaunts uncomfortable rather than fun. The program is excellent but would be a thousand times better in the sunshine or temps that are over 40. I am making progress and am proud of myself for taking this on.

Oh, yeah I also take an "aquacize" class...

With all this coming and going I have not been cooking as much as I would like. I eat out loads which is a mixed bag. Much of the the time I know I would eat healthier at home and likely a tastier meal. And the money spent could be used elsewhere. Despite the activity the weight stays on. Grrrrr....

I have had a few major food gatherings of late. Believe it or not I attended a "tongue dinner". Yes, a few of us were talking and realized that we had eaten beef tongue when growing up. So ten of us gathered and dug in. The tongue was boiled and roasted and topped with a black cherry sauce. Most of us ate the meal saying, "Ok, that was enough tongue to hold me for the next 30 years". It was not bad just not something I want to have again. I used to love it and even requested it for my birthday dinner. Weird.

I recently attended attended an Elite Yelp event at 4 & 20 Bakery and Cafe on 4th St near East High. It was a lovely event with incredible food. Locally sourced meats cured on the premises, ramps fresh from the fields. Baked goods are both sweet and savory. Great owners and stewards of the land. Try it, you'll like it. No, you will love it.

I was fortunate to be invited to Passover Seder. I was assigned the soup course. I was happy as I had just read a recipe in the Milwaukee Journal from famed Milwaukee chef  Sanford D'Amato. I adore tamarind and couldn't wait to try it. The soup was a huge hit and I plan to make it again today because I am cold and so sick of this crappy weather. I have a good friend coming for dinner. I am hoping we will play scrabble while we eat.

Garam Masala-Spiced Kohlrabi Soup with Tamarind-Glazed Almonds

A pureed soup just begs for some dimension in texture. This recipe from Sandy D'Amato's "Good Stock: Life on a Low Simmer" (Midway, 2013, $30) mixes the creaminess of the soup's base with soft, sauteed kohlrabi and crunchy, buttery tamarind-glazed almonds.

Makes 12 appetizer servings

Ingredients

2 tablespoons ground coriander
4 teaspoons ground cumin
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
¾ teaspoon freshly ground black pepper
3/8 teaspoon ground cloves
4 tablespoons (½ stick) plus 1 teaspoon butter (divided)
2½ pounds kohlrabi, peeled and cut into small dice (reserve 1 ½ cups for garnish)
3 ribs celery, cleaned and cut into ¼-inch slices
1 carrot, peeled and cut in half lengthwise, then cut into ¼-inch slices
1 large onion, diced small
1 Granny Smith apple, peeled, cored and cut into small dice
4 cloves garlic, finely chopped
4 bay leaves
1 tablespoon kosher salt
8 cups unsalted chicken stock
2 teaspoons tamarind concentrate (see note)
Kosher salt and freshly ground pepper to taste
1 bag (2¼ ounces) slivered almonds for garnish

Preparation

To make garam masala:
In a small bowl, mix ground coriander, cumin, cardamom, cinnamon, black pepper and cloves together and reserve.
Place a 1½-gallon pot over medium heat. Add 3 tablespoons of the butter and, when butter is melted and hot, add kohlrabi (less the reserved garnish), celery, carrot, onion and apple and sweat, covered but stirring frequently, 10 to 15 minutes (do not brown). Add garlic, bay leaves, prepared garam masala and salt and cook, stirring, 2 minutes. Add stock and 1 teaspoon of the tamarind concentrate, bring to a simmer and simmer, covered, until vegetables are well-cooked, about 20 minutes.
Use an immersion blender to puree the soup, then strain through a medium strainer. Adjust seasoning with salt and pepper.
Place a nonstick sauté pan over medium heat. Add 1 tablespoon of the remaining butter and, when hot, add reserved 1½ cups kohlrabi garnish and sauté until tender, about 3 to 4 minutes. Season garnish with salt and pepper and place in a bowl.
Wipe out the pan and over medium heat, add remaining 1 teaspoon butter and then the almonds. When butter is just starting to brown, after about 2 minutes, adjust seasoning with salt and pepper, add remaining 1 teaspoon of the tamarind concentrate, and cook 1 minute to glaze almonds. Let cool to room temperature.
For serving, divide soup among the bowls and garnish with the sautéed kohlrabi and tamarind almonds.
Note: Tamarind concentrate is available at Asian and Indian stores and the Spice House.

Escape Plan

OK, I give in. I am on the mat. My opponent gives me an icy stare as the ref raises my opponent's arm in victory. Yes, winter has won. Winter has over powered me with its extreme strength and endurance. Occasionally, winter would feign weakness, blow winds of 50 degrees just long enough for me to let my guard down. I am no fool but I had hope. Now, the hope is gone and I am running away. I can't take it. I am outta here!

Soon I will be off to Huatulco, Mexico. Sunny skies, the Pacific Ocean, nine bays, and a bit off the beaten path. Not a moment too soon. I pray I will return to Spring but I see nothing in our meteorological future to raise my hopes. At least I will be tan and chilly. The sun will feed my soul, the water will lighten my load, my time with Tariq will fill my heart and the landscape will open my mind. Huatulco is in the Oaxacan region of Mexico and is known for its moles. I love a good mole sauce and plan to return home ready to master such a challenge. I will ask loads of questions and taste test along the way. Tough challenge, I know.

I have done some cooking of late. My favorite dish by far was the "Easy Slow Cooker BBQ Beef Brisket Recipe" I made for an Oscar party. I found this recipe on CHOW and was attracted to the variety of spices used in the rub and the use of chipotles in adobe in the BBQ sauce. Despite the numerous ingredients, the prep was easy and did not take long. I rarely use my slow cooker and was happy to drag it out and give it a purpose in life. The rub was incredible, super smoky and multidimensional. I used smoked paprika which I believe truly made a big difference. The sauce was a bit spicy, maybe a 4 on a scale of 10. Next time I add a couple of extra peppers. I like to feel the burn.

I used a 2.5 pound brisket  and a two pound chuck roast. I applied the spice rub in the morning and left the meat in the fridge all day. I took the meat out of the fridge about 8 pm and let it sit at room temperature for about an hour. During that time I assembled the sauce. I added the meat, plugged in the cooker and let it go til about 10 am the next morning. My house smelled amazing! I removed the meat to a board, placed the sauce in a bowl and stuck it in the fridge. After the meat cooled, I shredded it and put it back in the fridge.About 30 minutes before I left for the party, I skimmed the fat from the sauce, combined the meat and sauce in a pot and heated it on the stove. The dish was served with little potato rolls for those that wanted a sandwich. Everyone loved it. Both the brisket and the chuck roast performed well. Next time I would buy whatever was cheaper. This is no cheap meal. It cost about $28. FYI, my sister also prepared this dish but slow cooked it in the oven and had fabulous results.

Easy Slow Cooker BBQ Beef Brisket Recipe

By Amy Wisniewski

Difficulty: Easy | Total Time: 10 hrs 30 mins | Makes: 6 servings

Beefy brisket is transformed into tender morsels of barbecue goodness. Rub the beef with a combination of chili powder, cumin, brown sugar, cayenne, and garlic, then slow-cook it in a sweet-savory sauce that includes smoky chipotle chiles. After 10 hours of gentle cooking, the meat can be sliced or shredded, tossed with the sauce, and stuffed into a sandwich. Serve some ranch-style pinto beans on the side.
This recipe was featured as part of our Slow Cooker Recipes for Hot Summer Days.

INGREDIENTS

For the barbecue sauce:

• 1 1/2 cups ketchup
• 1/2 cup packed dark brown sugar
• 1/2 cup water
• 1/4 cup finely chopped yellow onion
• 3 tablespoons cider vinegar
• 3 tablespoons Worcestershire sauce
• 2 chipotles in adobo sauce, finely chopped
• 1 teaspoon garlic powder
• 3/4 teaspoon freshly ground black pepper

For the brisket:

• 1/4 cup paprika
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon packed dark brown sugar
• 1 tablespoon kosher salt, plus more as needed
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper, plus more as needed
• 1 (5-pound) beef brisket

INSTRUCTIONS

1. Place all of the barbecue sauce ingredients in a 3-quart or larger slow cooker and stir to combine.
2. Place all of the measured brisket ingredients except the brisket in a medium bowl and stir to combine.
3. Place the brisket on a cutting board and cut it in half widthwise. Evenly coat it with the spice rub and place the 2 brisket pieces in the slow cooker. Cover and cook on low until fork-tender, about 10 hours.
4. Transfer the brisket to a clean cutting board. Pour the barbecue sauce from the slow cooker into a medium heatproof bowl and set it aside.
5. Remove the excess fat from the brisket and discard it. Slice the meat against the grain into 1/4-inch-thick pieces and return it to the slow cooker. (Alternatively, you can shred the meat with 2 forks.)
6. Use a spoon to skim and discard the fat from the surface of the barbecue sauce. Return the sauce to the slow cooker and stir gently to combine it with the meat. Taste and season with salt and pepper as needed.

SOURCE: http://www.chow.com/recipes/30796-easy-slow-cooker-bbq-beef-brisket

Gone Girl

Gone Girl

 Okay, so I disappeared for a while. Really, it was nothing personal. My mind took a long holiday vacation. No good excuse. Recently a couple of people asked about my silence. I was happy to know that someone even noticed.

This winter has been a killer. I struggle to stay active in the best of weather. The cold and snow has provided an excuse and I have reached a level of "slothdom" that is yet unrivaled. My pants are having trouble closing around my winter waist. It is time to turn this sinking ship around. On to another subject.

Over the years many people have asked, “How can you work in the field of child abuse”. I often replied that I loved my job but could never work with the elderly or in the field of domestic violence. We all have our experiences and beliefs that guide the choices we make. So… recently I felt ready to get down and dirty again and use my social work skills in direct service. I am currently in volunteer training at DAIS, Domestic Abuse Intervention Services. Yep, I decided to take on a field I thought I could never work in. A challenge seemed in order. So far I love the training and look forward to working the hotline, hopefully starting in March.

I have been “Yelping” a lot of late. I eat out a fair amount and really enjoy writing reviews. I am going to my first event as a Yelper which is being held at The Heritage. I am excited to visit this highly rated restaurant and sample a bit of their fare. As much as I love to cook, I love having someone else cook good food for me. That said, I hate paying for bad or unremarkable food.

I just finished lunch at Ha Long Bay. I think their food is excellent. I have had dishes I did not care for, but that was based on my personal preferences, not on their preparation.  I just ate Pad Thai, which I have not had in years. It was quite yummy. I asked for shrimp and they were moist and flavorful. The lunch serving was generous and reasonably priced. I brought home half my plateful which made the meal a true steal. 

I have been cooking up a storm in this cold weather. I had a party for my condo building and a dinner party for some friends. For the dinner party I used the Silver Palate Cookbook, of yore. I made the Chicken Marbella and Orange Carrot soup. These are older recipes so I found myself cutting back on the recommended amount of butter and sugar. The soup was fabulous and easy. The recipe asks that you pull out your 1000 pound food processor from your top cabinet. This being 2014, I used my immersion blender and it did the job with grace and easy clean up. I added some ginger and cayenne at the end as it needed a little kick. Both recipes are available on line.

For the condo party, I bought an Afghani bread from Kabul at Jenifer Street Market. A big rectangle of soft, tasty flat-bread. I brushed the bread with olive oil, covered it with loads of caramelized onions, roasted halved cherry tomatoes, arugula and goat cheese. I baked this beauty about 20 minutes in 400 degree oven and it was lovely.  It disappeared in minutes.

Hint: If you do not have an immersion blender, you should. Look for one that has the ability to eject the stick for proper washing. There are cheaper models which are not worth the savings. Mine, made by Cuisinart, came from Costco and included a small blade and processor bowl that is driven my the blender engine. I love it. I have limited space in my condo and the multi-use instrument that takes up little room is just what my little heart desired.

For those not familiar with "Gone Girl" it is a wonderful, dark and sometimes funny book written by Gillian Flynn. I loved it. Maybe you will too.