Interruptions and Mushroom Crostini

MUSHROOM CROSTINI

My first quilting lesson was yesterday.

I spent 3 hours happily learning how to square the fabric:

and how to measure the fabric using the cutting board and special measuring thing and how to cut the fabric using a rotary cutter:

Anne demonstrating how to use the rotary cutter and special measuring thing..

And finally, how to sew the cut fabrics into strips, cut the strips and then sew the cut strips into the "Nine Patch" design I'll use to piece the quilt top together.

Sewn strips of fabric

Cutting the strips into 2 1/2 inch "patches"

Piecing the patches into a "Nine Patch"

Some of the completed "Nine Patches"

Anne taught me that the design components are endless! I came home and immediately set up my office with cutting board and sewing machine. Anne is a really good teacher and I had no trouble squaring the fabric, making the strips and then the patches. I spent the entire afternoon happily sewing away and before I knew it, I started hearing hungry rumblings from the kitchen area. The natives were getting restless. I couldn't believe so much time had passed!

Grr.. I hate to be interrupted when I'm in the flow - but everyone's gotta eat and cooking is my primary job, so I packed up for the night and headed down to my other "work room"

A quick check of the refrigerator and a gathering of ingredients later and I had dinner on the table in 20 minutes. If you are pressed for time and limiting your meat intake, try this simple dinner for a quick, yet satisfying bite.

Mushroom Crostini: (serves 4)

1 loaf french bread, cut on an angle into 4 to 6 inch 1/2 inch thick pieces (see photo)

4 cups mixed mushrooms (I used 1/2 portabella and 1/2 white button), sliced

2 tablespoons olive oil

2 tablespoons balsamic vinegar

4 ounces goat cheese

1 tablespoon herbs du provence

Preheat the broiler. Cut the bread and place on a cookie sheet. Broil until golden and toasted, turn and broil other side.

Cut bread on angle about 1/2 inch thick

Mix the goat cheese, a few grinds of black pepper and the herbs du provence together.

When the toasts come out of the oven, spread cheese evenly on the toasts. Set aside.

Heat olive oil in large saute pan over medium high heat, add mushrooms and saute until mushrooms begin to release their juices. Add balsamic vinegar and continue to saute until almost all liquid has evaporated.

When mushrooms are cooked through, top the cheese toasts and serve.

A Cook's Notes: I serve the crostini with a mixed green salad and a very cold bottle of Chardonnay. This meal cooks up and cleans up quickly, allowing you to get back to what you were doing before the hungry throngs demanded your attention.

It is supposed to start snowing tonight and continue well into Wednesday night with predicted accumulations of 12 inches or more. Woo-hoo, sounds like a slow cooker day with lots of uninterrupted sewing time.

Stay warm everyone.

Quilting and Roasted Sunchokes

I have always wanted to make a quilt.

Not just any quilt.

I have always wanted to make a big, heirloom, queen sized quilt for TBHITW and my bed.

I know how to sew but I do not know how to make a quilt.

Until today.

My good friend Anne knows how to quilt (her quilts are beautiful) and she is going to teach me how to make my own. Starting today.

Yesterday we went to the fabric store and I think I died and went to heaven. The colors!! The choices!! I decided for my first quilt I would use my favorite colors, yellow and green.

I'm going to name this quilt "Summertime". The back will be a rust colored cotton reminiscent of the colors of newly turned earth. The green is like a meadow, the yellow represents the sun and the cream is the color of wheat.

Per Anne's instructions, last night while the rest of the world watched the Super Bowl, I washed, dried and ironed the fabric (Go Saints!). Today she will show me how to cut it. We are designing a "Nine Patch" quilt. Anne informs me a Nine Patch is a good beginner quilt. Eventually we will work our way up to the Ohio Star and (be still my pounding heart and aching fingers) the Log Cabin design.

This quilt will cover our bed in our new home. Eventually.

Today I become the student.

Sunchokes:

Sunchokes are in season. No, they are not pieces of ginger and no, they are not cousins of artichokes. Sunchokes (known as Jerusalem artichokes) are actually the tubers of a variety of sunflower. They are choke full of vitamin C, iron, thiamin, phosphorus and potassium.

Originally cultivated by Native Americans, sunchokes have a nutty, sweet flavor and can be used raw in salads, roasted, fried (chips!), boiled or steamed.

Grab yourself a pound of chokes, roast them up with this recipe and serve along side chicken or fish. Yum. You will be glad you did.

Roasted Sunchokes: (serves 4)

1 pound sunchokes, scrubbed (do not peel) and sliced 1/2 inch thick

3 cloves garlic, sliced

One bulb fennel, sliced into 1/2 inch slices

One 15 ounce can artichoke hearts, drained and quartered

2 tablespoons olive oil plus more for drizzling

Juice of 1/2 lemon

Salt and pepper

2 tablespoons parsley chopped (optional)

Preheat oven to 425 degrees F.

Slice the sunchokes and if not using right away, place in a bowl of cold water with juice from 1/2 a lemon (sunchokes will oxidize and turn pink)

In a heavy skillet heat the olive oil. I use my cast iron skillet. Drain and pat dry the sunchokes, add to the pan and saute over medium high heat until nicely browned on both sides.

Meanwhile, spread the artichokes and fennel out on a heavy rimmed baking sheet. Add the browned sunchokes and the sliced garlic. Toss with a little more olive oil, sprinkle with salt and pepper. Roast for 30 minutes until the fennel is browned and the sunchokes are soft - turning about 1/2 half way through. When finished roasting, sprinkle with chopped parsley and serve.

Thank me later - I'm off to my quilting class.

A Cook's Notes: TBHITW and I have devised a 5 year plan I am calling from City to Farm in Five. While this keeps my mind busy I'm hoping a new found love of quilting will keep my hands busy. I would ultimately like to make each bed in our new home its own quilt.

PS. A serving of Roasted Sunchokes delivers about 160 calories, 6 grams of fat and 4 grams of fiber - as best as I can figure.. remember, I am a cook, not a nutritionist. That's my disclaimer.

Peeling Potatoes with Michele and Dawn

My best friend Michele swears by this method. She sent me this clip and told me I really needed to share this with my readers.

I have very smart friends so I'm following her advice; without further ado, I give you:

Peeling potatoes with Maryann (Dawn Wells)

CSA Time and A Lovely Meatless Meal

Green dots denote CSA locations

The weatherman is predicting up to 12 inches of snow tonight and into tomorrow. To me this is the perfect weather for curling up with a good book while something wonderful is simmering, rising or baking in the kitchen.

It is also the perfect time of year for joining your local CSA (community supported agriculture). That's right. Farmers in your community are lining up shareholders for their crops. Joining a CSA now will allow your local farmer to buy their seed in the coming months - and grow food for you!

I just signed up for mine. Beginning in May and continuing through November I will have 25 pounds of the ripest, freshest local produce delivered to my door. My CSA costs $35.00 per week and will keep me in vegetables, fruits and herbs through the year (I will can and freeze what we cannot eat immediately). This is in addition to my own garden's yields.

Sound wonderful? Find a CSA near you to join in on one of the most healthful things you can do for yourself and your family this year.

To find a local farm and CSA near you, go to this Local Harvest website.

White Beans with Roasted Fennel and Tomatoes: Serves 4

Two 15 ounce cans white beans (cannellini or butter) drained and rinsed

3 cloves of garlic, minced

1/2 cup chicken broth (or vegetable broth or white wine)

1/2 cup water

1/4 cup parmesan cheese, grated

1 tablespoon fresh thyme (or 2 teaspoons dried)

1 big bulb fennel, sliced into 1/4 inch slices

4 plum tomatoes, sliced in half

olive oil

salt and pepper

Preheat oven to 425 degrees.

Place sliced fennel and halved tomatoes (cut side up) on rimmed cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place in top third of oven and roast until soft and browned, about 30 minutes, turning after 15 minutes.

While the fennel and tomatoes are roasting, drain and rinse beans.

Add 1 tablespoon olive oil to large saucepan. Heat and add minced garlic. Saute over low heat until soft and fragrant, about 3 minutes. Add beans and chicken broth (wine or veggie broth) and water and bring to simmer. Cook on a high simmer until almost all liquid is absorbed and what is left has thickened (about 15 minutes). Remove from heat and stir in parmesan cheese and thyme.

Serve alongside fennel and tomatoes with a crusty loaf of french bread, preferably while snow if falling! Stay warm this weekend, where ever you are.

Snow Day and Pasta with Spinach and Raddichio

It snowed last night.

Just enough to make everything look like a winter wonderland but not enough to cancel school for the kidadults.

That makes today a snow day for me!

I'm going to take the morning off and take Holly Bear for a long stroll through the park. She loves the snow! The temperature seems to be just perfect for her and her fur coat.

Then I'm going to curl up with Michael Pollan's new book, "Food Rules". It is a slim novel full of common sense; things your grandmother knew about food. I think a healthy dose of common sense is good thing.

Happy Snow Day!

Pasta with Spinach and Raddichio: Serves 6

1 box whole wheat pasta of your choice

12 ounces fresh spinach, rinsed

1 head raddichio, peeled and torn into 2 inch pieces

6 ounces thick cut bacon (or pancetta or slab bacon, cut into 1 inch pieces)

2 tablespoons pine nuts

1/2 cup fresh breadcrumbs

large pinch red pepper flakes

2 cloves garlic, minced

1/4 cup parmesan cheese

olive oil

Put a large pot of salted water on to boil. Cook the pasta according to package directions until it is al dente. Don't overcook, we're going to cook it again.

In a large saucepan, cook the bacon until crisp. Remove bacon with a slotted spoon and drain on paper towels.

Add the garlic to the pan with the bacon fat and saute for 1 minutes until fragrant. Add the breadcrumbs and pine nuts and stir and cook until the breadcrumbs are golden and the pine nuts are toasted. Add large pinch of red pepper flakes. Set aside.

Drain al dente pasta, reserving 1 cup cooking water.

Add 1 tablespoon olive oil to pan. Add pasta, spinach, radicchio and one cup pasta cooking water to pan. Saute over high heat until spinach and radicchio is wilted and heated through, about 2-3 minutes. Toss in half the bacon.

Turn out into large serving dish, toss in the breadcrumb mixture. Top with rest of bacon and sprinkle on the parmesan cheese.

A Cook's Notes: You can use any type of pasta you like, I used whole wheat spaghetti and everyone loved it! This dish would also be great with shredded chicken or no meat at all! Just substitute the bacon fat with olive oil - about 3 tablespoons!

Heritage Food aka Slow Food, Real Food, The Good Stuff

I want to share one of my food sources with all of you. The beef, lamb and pork I have purchased from Heritage Foods is some of the best I have ever eaten. Before I had a local source (Beechtree Farms) this was one of my go-to food "stores".. and shipping is included.

If you have never experienced grassfed, organic and/or heritage foods, treat yourself and your family to one of their specials. Tell them The Good Cook sent you.

(disclaimer: I have not been asked to endorse, nor do I receive compensation for this endorsement, nor am I an employee, representative or any other paid type of person for this company or any farms or restaurants mentioned here. I am just a fan) That should do it.

ps. I am ordering the lamb - I adore lamb.

Heritage Foods USA 718-389-0985
The Source for Authentic American Heritage Foods

Dear Heritage Foods USA Supporter, “The shared philosophy at all of my kitchens in New York City, Las Vegas and Los Angeles is simple: use the best local ingredients as simply as possible and serve them with flourish and joy. Our friends at Heritage Foods USA make this credo easy to live and eat by. For the past seven years, Heritage has been our supplier of memorable and delicious pork, and boy, do we love pork! Their consistent quality and support of the American Farmer and the Slow Food approach to farming, food and life itself help us create our sustainable, local, and seasonal menus night after night in every kitchen, all of the time.” – Mario Batali We are most proud of our relationship with Mario Batali and his team at Lupa, Del Posto, Babbo, and Otto in New York City; B&B Ristorante, Enoteca San Marco and Carnevino in Las Vegas; and Pizzeria Mozza and Osteria Mozza in Los Angeles. We encourage you to visit these great establishments and to try the very same product Mario uses for your Superbowl dinner! Photo credit to Melanie Dunea In honor of the tight-end position we are featuring Newman Farm Certified Humane Boston Butt pieces! Also his Country Rib packs (a four rib rack farmer favorite) and the classic St Louis Rib pack (about twelve ribs per slab). We applaud Mark for raising such a great product! Enjoy 15% off when you buy two or more of those items. Be the star of your local tailgate spot! Click here for our Superbowl Sunday Specials. Before checkout locate the green "enter coupon" button beneath your shopping cart and type "superbowlspecials" to activate this offer. We are also proud to feature Half Sweet Grass Targhee Lamb from the rolling hills of Big Timber, Montana which provides a variety of cuts that serve up something for everyone on Superbowl Sunday! Half Sweet Grass Targhee Lamb (about 23 lbs) – Overnight Shipping Included - $262 1 Shoulder roast (4lbs) 1 Rack of Lamb, Frenched (2.5lbs) 1 Package of Ribs (2lbs) 2 Shanks (3lbs) 6 Chops - 1 1/2" thick (3lbs) 1 Boneless Leg (6lbs) Stew meat (1lb) Ground lamb (2lbs) Thank you for your continued support.

Heritage Foods USA The Source for Authentic American Heritage Foods Heritage Foods USA has been featured as a Company of the Year in Bon Appetit, House & Garden, Newsweek, Saveur Magazine and The New York Times Magazine. Contact us with questions or ideas, look out for weekly announcements and read new recipes, by visiting: www.HeritageFoodsUSA.com. If you wish to be removed from our mailing list, please click here. 402 Graham Ave. Box 198 Brooklyn, NY 11211 Tel: 718-389-0985 Fax: 718-389-0547

Calming Down and Etouffee

After four days of excitement, decisions, oh mys, what ifs, and let's do it, things are beginning to calm down a bit. Last night at around 3:00 am buyers remorse set in. As I sat in bed with the comforter clutched to my chest I began the WTF stage of our recent decision to purchase 12.5 acres of farm land in a place far, far away.

What did we just do? How am I going to tell TBHITW that after sinking our savings into a lifestyle and land I've been talking about for years, I, um.. well, honey, I've been thinking... is that what we really want? I mean, that's a lot of land and do we really need to grow our own stuff and have you BEEN to the grocery store lately (Fresh Market has EVERYTHING) and wow... it's really far away and will the kids ever come to visit and can we afford it and do we, can we, should we, how could we.....OMG and WTF?

I'm better this morning. Why is everything worse in the dark (did I mention it's really dark up there on that land??)...

When I am nervous or happy or sad or experiencing any BIG range of emotions, I find it therapeutic to cook long simmering, soulful food. Etoufee is exactly that kind of food. Basically, it is Cajun Stew. Full of romance and flavor and playfulness you can cook some up and create your very own Mardi Gras with a parade of flavors.

There are lots of versions of Etoufee with the classic recipe calling for andouille sausage, chicken and shrimp. My version uses bacon (because I don't like sausage unless I know the farmer who made it), if you have access to slab bacon, all the better. Of course you can substitute the bacon for 1 pound of your favorite type of sausage.

Etoufee: serves 6

6 ounces thick cut bacon (or slab bacon) cut into 1 inch pieces

3 large chicken thighs (bone in, skin on)

1 pound large shrimp, peeled and deveined

2 tablespoons unsalted butter

1/2 cup flour

3/4 cup celery, diced

1 large onion, diced

1 large green pepper, diced

3 large garlic cloves, minced

1/2 teaspoon cayenne pepper (or to taste)

4 cups chicken broth

Salt and pepper to taste

White or brown rice

In a large pot, saute the bacon until crisp. Remove with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with salt and pepper on both sides. Add to hot bacon fat in pot and brown on both sides. About 5 minutes per side. Remove from pot and set aside.

Add 2 tablespoons butter to pot and melt. Sprinkle the flour over the hot fat and cook; stirring with a wooden spoon and scraping up any brown bits. Cook the roux until deep brown and fragrant. About 10 minutes.

Add the chopped vegetables, garlic and cayenne pepper and cook until vegetables are soft. About 8 minutes.

Whisk in the chicken broth and bring to a simmer.

Return the chicken and the bacon to the pot and simmer until chicken is cooked through. About 30 minutes.

While the stew is simmering, make white or brown rice according to package directions.

Remove chicken from pot and let cool slightly. Keep the stew simmering. Taste and adjust seasonings with salt and pepper.

Remove skin and bones from meat. Shred chicken and return to pot. Add the shrimp and simmer for another 3 to 5 minutes until shrimp is cooked through.

To serve: Using a small bowl or cup (an ice cream scoop works great) take about 1/2 cup rice and invert into a shallow bowl. Ladle Etoufee over rice. Serve with a croissant or french bread for sopping up all that Cajun goodness. Smile, dance, stop worrying.

Oh - and if you really need some therapy, serve pecan pie for dessert!!

Do you ever second guess your major decisions? What do you do to calm yourself down and get back on track?