IN MY KITCHEN: JANUARY 2014

Posted in In My Kitchen by sallybr

HAPPY NEW YEAR!!!!

May 2014 bring a ton of happiness for you and all your loved ones!
If you like to set goals for yourself, try to make them realistic, so they won’t turn into a personal ordeal. Remember to enjoy the ride!

I thought a great way to start 2014 would be by joining the virtual party initiated by Celia many moons ago: her “In My Kitchen” series. Stop by her site to see what other bloggers are sharing from their own kitchens.

In our kitchen….

Many gifts to start this virtual tour…

A Cuisinart mini-food processor, great gift from a couple of colleagues at KSU. Works like a charm, and is powerful enough to grind nuts and spices into a nice paste. Love it!

A new pepper grinder, gift from one of my stepsons, I’ve been struggling with our old pepper grinder for 14 years, it’s one very temperamental gadget! This one, from Williams-Sonoma is stylish and functional, I can change the coarseness with a simple twist.

A special cup for hot or cold liquids that my stepson gave me to celebrate my 20 years away from Brazil. Love it! Oscar takes a nap in the background, dreaming with chubby squirrels.
In our kitchen… A box of ultra special pears from Harry & David, sent from our dear friends and former neighbors from Oklahoma. They are by far the best pears I’ve ever had, juicy, and sweet. I even used them in a special salad, a recipe that will be on the blog soon. Stay tuned!
In our kitchen…. My gift to Phil for Christmas and his Birthday (12/27)… a sexy-red Breville espresso maker. Of course, it matches our Supernova stove, and brightens up our mornings!

In our kitchen.. a labor of love from my super-skillful partner… It all started with these: a box of wine corks saved for years and years + a sheet of plywood.

For our home in Oklahoma, Phil made a wine cork board many years ago. He was just waiting for the kitchen hellnovation to be over to build a new one here, bringing to our new kitchen something we missed from the old home. My stepson was visiting us and helped with the final installation.

Can you figure out what his design represents? I can tell you it is very clever…

In our kitchen…. Black Volcanic Salt from Hawaii… ever since I bought the new book by Anne Burrell and saw a recipe using this salt, I wanted to try it. It has a smoky taste on top of the salty flavor. Love it! Plus it looks gorgeous sprinkled over certain foods like asparagus and sea scallops.

In our kitchen... Citrus-Stuffed Olives. These are amazing! I almost passed them by at the grocery store, but one thing I’ve learned living here is that the products labeled as ‘Private Selection” from Krogers are not to be ignored.

In our kitchen… Little glass vials that are perfect to store those loose spices sold in bags. Like the gift from my friend Gabi, a spice mix from Brazil… and some other goodies I had laying around the pantry in a less than ideal “living situation”.

In our kitchen… tapioca chips, something I had never heard of, found them in the great Asian market in town. They are less greasy than potato chips, with a slightly harder texture. They are made from cassava (manioc) flour. A product from India. I wonder if they are available in Brazil, since manioc products are so popular back home.

In our kitchen… a great find by yours truly, on ebay. Have you heard of a Le Creuset-like product from Denmark called Copco? Well, these are not made anymore, they are vintage items that you can only find in auctions like ebay, or garage sales. Their design is super-stylish and the quality of the enamel cast iron supposed to be superior to Le Creuset. After patiently stalking many of these babies on ebay and watching them sell for small fortunes, I managed to snag this little baby for less than 40 bucks. I was happy, happy, happy….

Can you detect an impulse buy when you see it? I have no idea how to cook them (no instructions in the bag or online), or what they taste like. But they were too interesting to leave behind. Another fascinating product found at the Asian Market. They are packaged like soba noodles, but are made from oat flour. I am intrigued.

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And now, it’s time for a message from our four-legged friends….

Chief is very happy with his new bed. It is fluffy, a lot more comfortable to rest his tired bones. Two paws up! Well, four paws down, actually. Blissfully down.

Buck believes that elegance and poise will bring good fortune. He is also versed in Geometry & Statistics, and knows how to position his body on the spot with the highest probability of “food-fall”.

Oscar was completely in love with his new friend, and wishes he would still be around to play with him. It’s ok, Osky, we all miss him! Let’s hope he will come back soon… In the meantime, Oscar will have to settle for another of his favorite activities: making sure Mom is ok after her workouts. That Tony Horton guy is one mean master!

I hope you enjoyed this little tour around our kitchen and home! Make sure to stop by Celia’s spot – Fig Jam and Lime Cordial – to visit other kitchens around the blogosphere.

I would like to close this post with a message for the New Year, a text written by Neil Gaiman. I love it, and thank Rosa for sharing it on Facebook.

I hope that in this year to come, you make mistakes.

Because if you are making mistakes, then you are making new things, trying new things, learning, living, pushing yourself, changing yourself, changing your world. You’re doing things you’ve never done before, and more importantly, you’re Doing Something.

So that’s my wish for you, and all of us, and my wish for myself. Make New Mistakes. Make glorious, amazing mistakes. Make mistakes nobody’s ever made before. Don’t freeze, don’t stop, don’t worry that it isn’t good enough, or it isn’t perfect, whatever it is: art, or love, or work or family or life.

Whatever it is you’re scared of doing, Do it.

Make your mistakes, next year and forever.

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ONE YEAR AGO: Tacos with Pork in Green Sauce

TWO YEARS AGO: Maui New Year!

THREE YEARS AGO: Natural Beauty

FOUR YEARS AGO: Sunflower Seed Rye

31Dec2013

2013 IN REVIEW

Posted in General by sallybr

The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.

Here’s an excerpt:

The Louvre Museum has 8.5 million visitors per year. This blog was viewed about 280,000 times in 2013. If it were an exhibit at the Louvre Museum, it would take about 12 days for that many people to see it.

Click here to see the complete report.

(comments are shutdown for this post)

30Dec2013

OUR MEXICAN HOLIDAY DINNER

Posted in Pork by sallybr

As I mentioned in a previous post, we had an early Christmas celebration with one of my stepsons. This year all our holiday meals were decided on a whim, serendipity playing a pretty big role. I happened to catch Marcela’s episode “My Favorite Holiday Dishes“, and while watching it with Phil he suggested we make that full menu for our Christmas dinner. Avocado-Cilantro Mousse, Pork Tenderloin, and Mexican Chocolate Souffle. You know how we felt about the mousse, so now it’s time to share the recipe for the second course, a pork that ended up moist and tender, surrounded by the sweetness of prunes and pearl onions.

ROASTED PORK TENDERLOIN WITH PINEAPPLE GLAZE
(from Marcela Valladolid)

for the brine:
1/2 cup kosher salt
1/2 cup packed light brown sugar
1 tablespoon black peppercorns
1 tablespoon coriander seeds
2 cups warm water
6 cups cold water
2 pork tenderloins
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for the herb rub:
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
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for the final roasting:
1 tablespoon olive oil
1 cup dried prunes, halved
1 pound pearl onions, peeled
1/3 cup dry white wine
1 cup pineapple juice

Salt and freshly ground black pepper

For the brine: Combine the salt, brown sugar, peppercorns, coriander seeds, and 2 cups warm water in a large bowl. Stir until the salt dissolves. Add 6 cups cold water. Add the pork, cover, and refrigerate overnight (the pork should be submerged in the liquid).
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Heat the oven to 400 degrees F.For the herb rub: Mix the garlic, olive oil, salt, pepper, thyme, and rosemary in a small bowl. Remove the pork from the brine and pat it dry (discard the brine). Spread the herb mixture over the pork loin, making sure you coat all sides of the loin.
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For the pork: Heat the olive oil in a medium, heavy saute pan over high heat. Add the pork and sear until browned, 4 minutes. Carefully turn the pork over and sear until browned, another 4 minutes. Meanwhile, add the prunes and pearl onions to a baking dish, creating a bed for the loin. Transfer the seared pork loin to the baking dish (making sure the loin fits in the baking dish, leaving a 1-inch border on every side). Add the wine to the same saute pan used to sear the pork and cook, scraping the bottom of the pan to remove the browned bits, until almost evaporated, about 1 minute. Stir in the pineapple juice and remove from the heat. Season with salt and pepper. Pour the mixture over the pork. Season the prunes and onions with salt and pepper.
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Place the pork in the oven and roast until a thermometer inserted into the center registers 160 degrees F, or to your desired level of roasting. Baste with the pan juices every 20 minutes. Transfer the pork to a cutting board, tent with foil, and let it stand for 10 minutes. Slice the pork into 1/4 to 1/2-inch thick slices and arrange on a platter. Top the pork slices with the pearl onions, prunes, and sauce.
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ENJOY!
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to print the recipe, click here
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Comments: I loved making this dish, it is perfect for a day spent at home, relaxing, enjoying the aromas and the anticipation of a more elaborate meal to come. Brining the meat is the way to go when roasting pork loin (or tenderloin), as the delicate meat, so low in fat these days, can dry out in the oven. I left the tenderloins in the brine from 8am until around 5pm.

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Pork and prunes are a classic combination for good reason! This recipe is not too different from a typical meal served in my family in Brazil during the holidays, except that they like to roast a pork shoulder or butt. We call it “pernil assado“, and prunes or pineapple slices are often part of the sauce.

Leftovers were awesome on day 2 and amazing on day 4, the sauce intensified in flavor, the meat retained its moisture and tenderness. I can tell this recipe will become a regular appearance at our table. Next time I’ll add some fennel to the bed of prunes and onions, I think its flavor would be great here.

ONE YEAR AGO: The Ultimate Cranberry Sauce

TWO YEARS AGO: Edamame Dip

THREE YEARS AGO: Gougeres

FOUR YEARS AGO: Beef Wellington on a Special Night

27Dec2013

A TWENTY YEAR MILESTONE

Posted in General by sallybr

Right after Christmas 1993, I left Brazil with the firm, but slightly far-fetched idea that I was not going back. Many things made my departure hard. A marriage. A lovely home. Toby, a dog I was crazy about. I could only take two pieces of luggage with me. Everything else was left behind. Books, dishes, pans, photos. But, much harder than that, family, friends, and the safety of a job at the best university in the country.

At the time, I had no idea whether I was making the right decision. I left São Paulo at the height of the summer, I arrived in Paris on a very cold night, a few days short of New Year’s Eve to face months of loneliness like I had never experienced before. I quickly realized I was fully unprepared for it, but giving up and flying back to Brazil was not an option I was willing to take. My former husband at some point told me: the struggles you are going through today, one day will be like invisible medals you will be proud to wear on your chest. Wise guy.

Twenty years flew by. I cannot express how fortunate I feel for taking that risky first step. I do not mean this as advice, it’s rather a personal observation: the only way to move forward is to take some risks, and to accept the idea of being very uncomfortable for a while. So, when in doubt, take a deep breath, and dive into your dreams!

It was the best of times, it was the worst of times…
(opening line of a favorite book, read in Paris, March 1994).

25Dec2013

THE AVOCADO MOUSSE THAT STOLE THE SHOW

Posted in Appetizers, Vegetarian-friendly by sallybr

MERRY CHRISTMAS! FELIZ NATAL! JOYEUX NOËL!

This year we had a pre-Christmas celebration with one of my stepsons, because he had to fly back to California on the 23rd. The evening before his departure we made a special dinner that featured the whole menu of a recent show from the one and only Marcela Valladolid, entitled “My Favorite Holiday Dishes“. The main dish was Pork with Prunes and Pineapple Glaze (on the blog soon), and I expected it to be the star of our meal, but truth is that the first course, a simple, unassuming avocado mousse put up a great fight and according to some, took the Christmas Eve spotlight… 😉

AVOCADO AND CILANTRO MOUSSE
(slightly adapted from Marcela Valladolid)

1 to 1 + 1/2 bunches fresh cilantro, washed and dried, leaves picked off and reserved (about 2 cups loosely packed)
1 avocado (I used two small ones)
1 (8-ounce) package cream cheese, at room temperature
1 teaspoon salt
1 tablespoon fresh lime juice, from about 1 lime
1 Serrano chile, stemmed, seeded, deveined, and roughly chopped
1 cup cold water, divided
2 (1/4-ounce) envelopes unflavored gelatin
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Spray 3 (1 cup) or 6 (1/2 cup) ramekins with vegetable oil cooking spray.

Place the cilantro, cream cheese, avocado, salt, lime juice, and chile in a food processor and puree until smooth.
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Pour 1/4 cup water in a small bowl. Sprinkle the gelatin over the water and let it sit for a few minutes. Place the remaining 3/4 cup water in a small saucepan and bring to a boil. Pour the boiling water over the softened gelatin and whisk until the gelatin has dissolved.
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Add the gelatin to the mixture in the food processor, pulsing until pureed and thoroughly blended.
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Pour the mixture into the prepared ramekins. Cover with plastic wrap and refrigerate until firm, about 2 hours. To unmold, fill a large container with very hot water. Dip the ramekins in the water for 1 minute. Run a small, sharp knife tip around the edge of each mousse. Invert onto a platter. Let stand at room temperature for 20 minutes before serving.
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ENJOY!

to print the recipe, click here

Comments: I made my own tortilla strips to serve alongside the mousse, and I must say the work involved is minimal, but the pay-off huge. They were so much better than store-bought versions, both in texture and flavor. I just cut some yellow corn tortillas into strips, placed them on a baking sheet, sprayed with olive oil, and coated very lightly with salt and more liberally with Southwest Spice mix from Penzey’s. Baked at 375F until they start to crisp up and get brown.

The mousse… WOW! We started enjoying it quite politely, a little bit spread on a cracker, a little more on a tortilla strip, but by the end of the dinner we were slicing it and adding the cold slice on top of the pork tenderloin and moaning about it… We decided it will go well with pretty much anything, from grilled salmon to lamb burgers, and in case of emergency, licked from the tip of a finger when no one is looking. It is THAT good. Please, make it for your next dinner party, and stop by to thank me later… 😉

ONE YEAR AGO: Sourdough Popovers

TWO YEARS AGO: Merry Christmas!

THREE YEARS AGO: Sourdough Focaccia, with a twist

FOUR YEARS AGO: Merry Christmas!