Simple Suppers

I love Moosewood cookbooks! They've been around since our hippie days, their recipes are healthy, well tested, usually easy to prepare, and they taste yummy! For those who haven't yet discovered Moosewood's Simple Suppers try perusing a copy at your favorite bookstore or checking with your local library. We've tried a new soup just about every week from the book. Love their tomato tortilla soup on a blustery, cold New Hampshire day! Their Orange-Almond Polenta Cake took me back to Tuscany. It was superb served with raspberry sauce. When one of the women in my knitting group passed around a copy the other night five women decided to get together on an Amazon order for their own copies. Maybe I should see about a commission!

The Countdown to noon on January 31st

On January 31st at noon, our current kitchen will close. I have finished washing the tin and copper molds and am contemplating moving things out of the kitchen. But I think I will quit and begin again tomorrow after dinner. Somehow everything will be out of the kitchen by Sunday afternoon.

Brothy Chinese Noodles

Tonight we made a Healthy in a Hurry recipe from the February Eating Well. Brothy Chinese Noodles was the recipe. We lacked "Chinese noodles" but substituted buckwheat Soba noodles. Also, we lacked hot sesame oil but we made up for it by adding some Sriracha Chile Sauce after cooking (and after the picture, oops!) for a little kick. Even Blonde Girl's Son tried a small dollop. Milk was immediately necessary, but there was no other negative reaction. He declined more than the first taste. The NY Times had an article on the folks who make this sauce. It has excellent chile flavor and a great kick, I've used it on everything from eggs to eggplant. It's amazing stuff and deserves a spot in every kitchen.

Countdown to Kitchen Rehab

February 1st our builder begins our Rehab. The cabinets are finished and will be delivered Feb. 9th. This weekend we packed all our cookbooks, except our Born to Grill and a few others. Then we worked on the pantry -- why do we buy so many food stuffs and don't use them? We have avoided cleaning all the copper and tin molds. Tonight I am cooking EatingWell's Pinto Bean & Andouille Sausage Stew for tomorrow night. It serves 8, so I will freeze several portions to eat over the next few weeks. This preparation reminds me of Other Blonde Girl's improvising skills. I had no andouille sausage, and my resident sausage maker said, "I'm not buying sausage, when we have chorizo in the freezer." I also used canned diced tomatoes instead of plum tomatoes. And I had no serrano peppers, but there are chile flakes or cayenne pepper. But it will be good. Tonight we enjoyed EatingWell's Curried Chicken with Mango Salad. If you have not tried this; it is a winner!!!

Two Preparations -- Four Meals

It is such a good feeling to cook twice and make enough for four meals. This week my menu focused on recipes in the February EatingWell. I tried the Inside-Out Lasagna because Other Blonde Girl championed the dish. In keeping with her grandmother's waste-not ethic, I chopped a leftover Sicilian sausage and added it to the sauce. (I know; it was to be our weekly vegetarian dish.) Then with frozen roasted poblanos in the freezer, I knew I had to cook the Quick Pork & Chili Stew. It is easy to make and delicious!!! As we ate, we could close our eyes and pretend we were in Hatch, New Mexico. My sous chef made a simple quesadilla which went well with the chili. All I have left is a little spinach and some leftover ricotta cheese which I must not let go to waste.

Odds and Ends

Yesterday for dinner, I decided to take on Other Blonde Girl's challenge. We had some scallions, half a box of quinoa, half a red onion, chicken broth, lemons and cilantro. We also had a pound of chicken thighs and spinach from our CSA (yum). What did we end up with....?

Lemon chicken with sauteed red onions and cilantro, quinoa tossed with green onions, and sauteed spinach. I cooked the chicken until it was nicely browned and then removed from the pan. I added some dry sherry to deglaze the pan and then my saucier (husband) completed the sauce with lemon juice, chicken broth and a bit of butter and flour. I cooked the onions separately and then tossed back in with the sauce at the end. Finally, we sprinkled the final dish with chopped cilantro.

Weekend Away: 14th – 16th in Washington, D.C.

Willard Hotel: $ This hotel is a special place where we have stayed a few times.

Occidental Grill and Seafood: $ This place has been in operation since 1947 and has its walls covered with autographed photos of the famous and powerful who have eaten there. It is restaurant week in D.C., so Bruce had the 3-course meal of water cress and goat cheese, flat iron steak, and apple tart, which Bruce was kind enough to share with me. I opted for a baby beet salad and the grilled duck breast with gnocchi and cabbage. Bruce ordered a brandy which was served over a glass of hot water. Classy service and delicious food.

Zaytinya: $ This Greek-style restaurant was packed with people eating delicious small plates of food. We ordered stuffed grape leaves, giant beans with kale, fried Maine shrimp with heads, lamb chops, fried mussels, and a wonderful yogurt and apricot desert. We had another dish which I can't remember. For those who watched Top Chef, this is the restaurant where Michael Isabella is executive chef.

Having Michael Isabella come to our table for a chat: PRICELESS!!!

My husband and I have now been to two of the restaurants of Top Chef contestants. Other Blonde Girl and FreshGreens and we are hoping to go to Volt. For the men in our families, don't you think this could be a great combo June birthday present? Is anyone interested in making a reservation at Kevin’s restaurant in Atlanta? Could be another priceless experience.

Besides eating, we also visited the American History Museum and spent time in the Julia Child exhibit. When looking at her kitchen and her accomplishments, I wondered what she would have thought of the program Top Chef. We did not leave a pound of butter.