FAREWELL TO A BEWITCHING KITCHEN…

kitchenDrum roll, please…..

WE SOLD OUR HOME IN OKLAHOMA! 

365 days after we bought our home in Kansas it finally happened:  we sold our house in Oklahoma! Can you imagine the odds on that? 365 exact days!  😉  During the past year we made ten trips back and forth – a total of 6,200 miles – most of them with three dogs tagging along.  But, now it’s a page turned in our lives.  Not without some drama, though.   As my friend Marcia pointed out,  “Drama follows you, Sally.”  Oh, well.  Next life I’ll try for a spot in Hollywood. If you are interested to know more, read on…   but beware, no recipes in this post.

IMG_2091
We scheduled the closing of the sale for 4pm on Friday, May 31st.  Still, lots of things were left to do to completely empty and clean the house for its new owners, so we drove to Norman a couple of days beforehand. That Wednesday, May 29, both Kansas and Oklahoma were under a full-blown tornado watch for most of the afternoon and evening. We hit the road around 1pm, driving with one eye on the highway and another on Intellicast radar.   We made it home with 8 minutes to spare before the storm hit.  Driving through Moore was a sobering experience that recalled May 1999.   The area of destruction is narrow, but it is complete.  Imagine a gigantic lawnmower passing through and turning homes and trees into small sticks and dirt. Unless you see it you can’t comprehend the violence of a tornado of that magnitude.

IMG_2088
We were excited to arrive home, not only because we made it before the t-storm, but because we wanted to see the new roof installed last week. Our house suffered hail damage from one of the many storms earlier this year, so we had to take care of that and replace the roof before selling the property. What we did not expect was to arrive in our master bathroom to find broken, exploded glass everywhere!

IMG_2063
The roofers had broken the skylight, never said a word about it to their boss, and simply left.  Drama? You think?  😉  A few phone calls were exchanged, four guys came up and cleaned the mess next morning.

Next day (Thursday) we worked hard, making three piles in the garage: one to donate, one to dispose, and one to move back to Kansas with us.  A trip to Habitat for Humanity for the first pile, and a trip to the “Transfer Station” for the second.   Have you ever visited a Transfer Station?  It’s what we call “the dump”. Basically, one stop before a landfill.  A place where folks dump trash, it’s moved around into HUGE piles by a skillful worker driving a front-end loader, and it’s then dispensed into gigantic trucks that do the final trip to the landfill.  If you have a pickup truck and a utility bill to prove local residency you can dump your trash. They weigh the truck when you arrive, then weigh it again when you leave. You pay per pound of trash left behind.  Clever, don’t you think? I know it is not a food blog-worthy subject, but the truth is, it’s a part of life we tend to forget. We live in a “pseud0-clean,”  protected environment, in which the meat comes nicely packaged so you don’t think about the animal behind it.  We also don’t think about the trash we produce once the garbage leaves our front door.  Well, it’s not pretty, it’s nasty,  and a lot of people work very, very hard to deal with it.   I made a little video for those interested.

You can watch it here.

It is only 35 seconds long, and only in the end can you see the worker dumping a load in the truck for final transportation to a landfill. The truck parks on a lower level, so all you can see is its open top slightly above ground on the side of the transfer station. Fortunately for you, smells don’t travel with the images. 😉

Phil and I were anxiously waiting for the Thursday tornadoes to pass. We stayed inside our  garage, tornado shelter open, pickup truck filled with the last load of stuff to dispose. Since we had no TV in the house, we turned the pickup radio and listened closely to it.   Another little video for you here, those from the area will recognize the voice of  Gary England, the meteorologist who doesn’t “believe” in global warming.  Yeah, right.

So the Thursday tornadoes came and went, touching down 5 miles or so away from us.  We quickly drove to the dump. Quickly? We wished.  Unfortunately, you can’t turn on the truck radio without the headlights too, and they unexpectedly drained the battery, leaving us with a big problem: a truck full of trash, a dead  battery, and no way get out of the garage.  Drama?  You think? A frantic phone call to our dear (and tremendously helpful) neighbors ensued, followed by a quick jump of the battery, and off we went, arriving at the dump shortly before it closed for the day.  End of drama?  Not quite.  Right when I was  standing next to the 15ft-high pile of trash in that wonderful location, a strong gust of twisting wind (back-end of the tornado storm) hit the place, and literally sprayed me with… how should I put it?  Hummmm…. let’s go for “dump juice”. The most disgusting episode of my existence.

trashpile2
That, my friends, was drama.   Irony of ironies, Phil was spared of the filthy encounter, at the time he was standing up in the pickup truck bed.  Yes, he laughed.  But he stopped quickly because the blood in his veins kind of froze a little when our eyes met.  Arriving home, I took three showers. In a row.

Friday, the big day arrived.  We worked every single minute of the day, Phil trimmed trees, I cleaned the house, we did everything  to make the place as welcoming as possible.  The truck was full to capacity, ready to be covered with a heavy tarp as storms were predicted (AGAIN!)  for the end of the afternoon.

compositetruck
That afternoon the deal  was signed, sealed, delivered!  We went to our neighbor’s home and sat  watching TV  waiting for a safe time to go out for a celebration dinner.  We chose a restaurant about 2 miles from home, a traditional spot in Norman called “Legends,” which brought fond memories of our time in town.   As we left our neighbor’s home we noticed that new storms were forming southeast of us, but they seemed harmless.  Well, harmless they were not.   The storms intensified as we happily chatted and enjoyed dinner.  By the time the sirens sounded and we frantically paid the bill, Norman was in the center of a huge tornado storm.  We decided to drive home because it was just 2 miles, but those miles seemed like 20.  The rain was falling in all possible directions, as if a circular shower was turned on in full blast by perverse powers.  It would be impossible to see a tornado approaching, impossible to judge the direction it would be coming from.  Drama? You bet! 😉

goodbye2503
But, it all ended on a happy note.  Above is the last photo taken close to our former home.  The new owners had already moved in, so we had to be discreet. We hope they will be as happy as we were living in that wonderful home, and enjoy everything it has to offer, particularly the original Bewitching Kitchen.

ONE YEAR AGO: In My Kitchen. June 2012

TWO YEARS AGO: Goodbye L.A.

THREE YEARS AGO: 7-6-5 Pork Tenderloin

STRAWBERRY FROZEN YOGURT

A note to subscribers: Google Reader will shutdown on July 1st, 2013. If you have a subscription to this blog through Google Reader, please sign up for email notifications, or switch to another reader. I recommend Feedly or Bloglovin. They will automatically retrieve all your Google reader subscriptions.

IMG_2047-001
We like to have a small bowl of fruit before we go to bed, often while watching a re-run of Law and Order. Actually, I should say Phil loves to have a bowl of fruit, he always offers to make one for me, I decline.  Then we end up sharing.  😉 Sometimes we have apples & diced walnuts, sometimes sliced bananas, or blueberries & yogurt, but these days strawberries are the best choice. With ice-cream season starting, I showed my gratitude for countless evenings of hitting his bowl of fruit by making a batch of frozen strawberry yogurt.  Very little sugar added, non-fat yogurt, this is as light as a dessert can be.  If you have a sweet tooth, this may not be for you. Although you can always cover it with  some chocolate sauce…  it won’t hurt our feelings!

IMG_2019

STRAWBERRY FROZEN YOGURT
(from Kitchen Daily)

4 cup strawberry
⅓ cup sugar
2 Tbsp orange juice
½ cup non-fat yogurt

Place berries in a food processor and process until smooth, scraping down the sides as necessary. Add sugar and orange juice; process for a few seconds. Add yogurt and pulse several times until blended. Transfer to a bowl. Cover and refrigerate until chilled, about 1 hour or overnight.

Pour the strawberry mixture into an ice cream maker and freeze according to manufacturer’s directions. Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours.

ENJOY!

to print the recipe, click here

composite

Comments:  The frozen yogurt will be harder than ice-cream when kept in the freezer for several hours.  We put the container in the microwave for 20 seconds and that makes it easy to scoop out our evening portion.   Contrary to our normal routine, I’ve been enjoying my own bowl.  😉

A word about Kitchen Daily:  I discovered this site by one of those fortunate accidents while net-surfing. Just like Everyday Food from Martha Stewart, this site offers a daily recipe arriving in your mailbox. For the most part, everything quite compatible with our style of cooking.  If you want to check their website, and maybe join their daily feed, jump here.

ONE YEAR AGO: Baked Coconut and “The Brazilian Kitchen”

TWO YEARS AGO: Honey-Glazed Chicken Legs

THREE YEARS AGO: French-Style Rolls

CHICKEN-APRICOT SKEWERS

skewers11
We grill pretty much the whole year, including this past winter, definitely the hardest I’ve endured, but somehow survived.  I actually feel I survived against all odds, but my beloved (rolling his eyes to the ceiling) insists that “it wasn’t that bad”.  We fully disagree on this. Anyway, as I was saying, we use our grill all the time. If necessary, we brush the snow off and go to work.  Of course, it’s much nicer to grill when the sun is shinning and the temperature starts to get where I like it, mid 90’s.   We are not quite there yet, but the sun has been shinning as bright as the apricots for these skewers.  The recipe from Bon Appetit is absolutely delicious!  Coconut milk, peanut butter, and cilantro make a marinade-sauce combo very hard to beat.

composite

CHICKEN-APRICOT SKEWERS
(slightly adapted from Bon Appetit, August 2012)

3/4 cup canned light unsweetened coconut milk
1/2 cup plain Greek yogurt (I used non-fat)
1/2 cup smooth peanut butter
1/4 cup fresh lime juice
2 teaspoons dark brown sugar
3/4 teaspoon kosher salt plus more for seasoning
1/4 cup cilantro leaves
2 tablespoons coarsely chopped jalapeño (about 1 large)
1 pound skinless, boneless chicken breasts, cut into 24 chunks
12 firm ripe small apricots, halved, pitted
Freshly ground black pepper

Purée first 6 ingredients and 3/4 tsp. salt in a blender until smooth. Add 1/4 cup cilantro leaves and jalapeño and blend briefly to combine. Transfer 1/2 cup marinade to a small bowl; cover and chill for serving. Place remaining marinade in a resealable plastic bag; add chicken, seal bag, and turn to coat. Chill for at least 3 hours or overnight.

Heat your grill to high. Holding 2 skewers parallel to each other and 1/2″ apart, thread 1 piece of chicken onto skewers, then 1 apricot half. Repeat with 1 more chicken piece and 1 more apricot half (using 2 skewers helps hold the meat and fruit together). Repeat with remaining skewers, chicken, and apricots for a total of 12, each holding 2 pieces of chicken and 2 apricot halves. Season with salt and pepper. Brush apricots with some marinade from bag; discard remaining marinade.

Grill skewers on one side until chicken is well browned, 3—4 minutes. Turn and grill until other side is well browned, 3—4 minutes longer. Move to a cooler part of grill. Cover grill and cook until chicken is cooked through, about 2 minutes longer. Transfer to a serving platter, and serve drizzled with the reserved marinade (bring it to room temperature before serving).

ENJOY!

to print the recipe, click here

served1
Not sure if it is my Brazilian nature, but I have a real soft spot for anything with coconut milk. As I mentioned before, I normally go for the light version that has a lower fat content, unless specified in the recipe that it won’t work.  For sauces and marinades the lower-fat performs as well as the regular one.  My preference is for the brand Thai Kitchen.   I had a small problem making the marinade because unexpectedly there was no cilantro in our fridge.  I made the marinade without it, and next day got some cilantro, shredded the leaves and  added to the sauce reserved for serving the skewers. I actually think it turned out very good, the cilantro retained a fresher flavor this way.   If you make this dish, consider my tweaked version.  😉

The apricots were pretty soft after grilling, in fact some bits stayed behind on the grill, but I am not sure this could be avoided.  Maybe apricots a little less ripe than the ones I used would stand the heat better.  If you prefer a firmer fruit, consider grilling the apricots by themselves, just for a couple of minutes.  I actually did not mind their softness, they almost turned into a component of the coconut sauce.  Delicious!

ONE YEAR AGO:  Asparagus Quiche

TWO YEARS AGO: Two-stage Pea and Prosciutto Risotto

THREE YEARS AGO: Mellow Bakers: Corn Bread

SECRET RECIPE CLUB: PENNE WITH TRAPANESE PESTO

noname
Not sure how we made it so fast to the end of May, but here we are!  And the last Monday of the month brings with it the Reveal Day for The Secret Recipe Club.  Bloggers are paired in secret, stalk each other’s site for a nice recipe, and blog about it on the same day.  This month I was paired with Erin, from The Spiffy Cookie.  She is a graduate student working on her PhD in Microbiology and that immediately puts us both in a similar page.  Granted, I probably had my PhD before she was born, but still… I know what it takes and how frustrating it can be to get there.   As I always say to the students in the lab, “science is not for sissies“.  But, I digress.   I spent quite a bit of time on her site, tempted by many of her recipes. A few examples for you:  Chicken Burgers with Garlic & Rosemary Yogurt, Apple Oatmeal Breakfast MuffinsNutella Mousse (that almost made my final cut), and Nutella-Swirled Banana Bread Snack Cake (do I need to say anything more?).  But, in the end, my heart was set on Penne with Trapanese Pesto, because it seemed like the type of recipe Phil and I would love.  Plus, the almonds in the sauce take me to a Persian aura that is quite welcome in our kitchen these days. So, without further ado, my contribution to the SRC this month…

Sally(photo kindly optimized by an angel called Sawsan…)

PENNE WITH TRAPANESE PESTO
(slightly adapted from The Spiffy Cookie)

2 cups cherry or grape tomatoes
1/3 cup almonds, lightly toasted
1 clove garlic
12 basil leaves
1-2 anchovies filets (or to taste)
2 tsp capers
1 pinch crushed red pepper
1/4 cup freshly grated Parmesan cheese
3 Tbsp extra-virgin olive oil
1 pound whole wheat penne pasta
Coarse salt and freshly ground pepper

In a food processor, combine the tomatoes, almonds, garlic, basil, anchovies, capers, crushed red pepper, cheese, and a good pinch of salt and pepper. Pulse a few times to get it going. With the motor running, add the oil in a thin stream. Taste it. Add a little more salt if needed.

Meanwhile, cook your pasta in a large pot of salted water until al dente. Drain and return to pot.  Pour the pesto over the pasta and toss to combine.  Store whatever is left in a sealed container in the fridge for a week. Serve  with more cheese and basil.

ENJOY!

to print the recipe, click here

ingredients
Comments: I made two small modifications in the recipe, adding capers and anchovies to the pesto. Now, for those who personally know me, it will be shocking to learn I added anchovies were anchovies were not called for.  Yes, indeed, I don’t like anchovies, but have been working on improving our relationship.  For one of those virtual coincidences, a food blog I recently fell in love with (Chef Mimi Blog) had a post on Trapanese Pesto, and she added anchovies.  Being a certified anchovy-wimp, I added only 1 small filet, carrying it with the tip of the fork, arm extended as far as I could to avoid its pungent aroma…   🙂  Capers seemed like a natural partner for all other ingredients,  so into the pesto they went.

This was a delicious meal! For my taste, Trapanese pesto beats the Genovese by a long shot.  Less oily, less pungent.  The recipe made more sauce than needed for our pasta dinner, leftovers will keep in the fridge for a few days.

composite
Erin, it was great to stalk your blog for recipes and get to know your site better (although I’ve visited your blog many times before) through this month’s adventure with SRC.  For those who want to see the full collection of recipes posted by members of our group, click on the funky frog and have fun!

ONE YEAR AGO: Superman

TWO YEARS AGO: Spring Pasta

THREE YEARS AGO: Ice Cream Melts for Mango



CHOCOLATE MOUSSE “LEGERE COMME UNE PLUMME”

mousse3
Paris will always be a home away from home for Phil and I.  If we could, we’d fly back there more often, but unfortunately we go through several years of (switching briefly to Portuguese) “saudades de Paris”.  Saudade is a word from my native language that has no exact match is English. From Wikipedia: “Saudade describes a deep emotional state of nostalgic or deeply melancholic longing for an absent something or someone who one loves”.  The word originated in Portugal to describe the feelings of family members of sailors who would see them leave shore on the glorious days of Portuguese expeditions, uncertain of their return.  And the exact same feeling hit the sailors themselves, as the distance between them and their beloved country would get bigger and bigger.  It’s been 3 years since we’ve last been to Paris, so the “saudade” is intensifying quite a bit.  How do I deal with it? I indulge in reading some wonderful French food blogs, like Du Miel et Du Sel, where I found this post about a chocolate mousse. It was described as  “légère comme une plumme“, or “light as a feather”.  It delivered exactly what it promised, a mousse without the cloying nature that often sends it over the top for my taste. The secret? No egg yolks and no butter!  Just pure chocolate deliciousness

mousse2

MOUSSE AU CHOCOLAT
(from Marie Claire,  Du Miel et du Sel)

* 8 servings*

200 g dark chocolate (I used 72% cocoa)
200 g heavy cream
200 g egg whites (6 egg whites)
pinch of salt
60 g sugar

Cut the chocolate in small pieces and place inside a large bowl. Bring the heavy cream to a gentle boil, then pour it over the chocolate, one-third of the volume at a time, mixing well after each addition.  After all the cream is added, the chocolate emulsion should be very smooth, without any lumps.

Beat the egg whites with a pinch of salt for a few minutes until they start to get some body.  At this point, add the sugar slowly, a little at a time, always whipping the eggs.  Beat until they form firm peaks.

Mix 1/3 of the beaten egg whites to the chocolate, no need to be gentle at this point, just mix it all well to lighten up the chocolate mixture.  Add the rest of the egg whites very gently, folding with a spatula, making sure not to deflate the egg whites too much.  Divide the mousse into 8 serving cups, refrigerate for at least 4 hours before serving.

ENJOY!

to print the recipe, click here

We make desserts exclusively when we have guests over for dinner.  For this particular occasion, we had three very special guests at home, a Brazilian scientists who came over to give a talk, and two friends from KSU.   Our Brazilian guest not only is a great scientist and a dear friend, but once suffered through a tricky situation in our home in Oklahoma.  He came to give a talk in our former department (just like he did now at KSU), and on that evening we hosted a lab party that ended with a strawberry genoise cake.  By far the worst concoction I’ve ever made, one that my guests ate in silence, but not the “good” type of silence.  The bottom layer of my “masterpiece” had somehow turned into a solid rock, hard to cut even with a serrated knife!  I know, I know, how could anyone achieve that?  It was very embarrassing. I wanted to disappear from the face of the planet. Of course, once the initial shock was over,  we laughed about it, and everyone salvaged the top layer of the cake and left the concrete part untouched.   I’ve never attempted a genoise again, although my friend Gary, patissier extraordinaire, keeps telling me to go for it.  I will, once I get over that trauma (sigh). Anyway, I wanted to exorcise the demons of my past, and make a dessert that our guests would enjoy. A chocolate mousse light as a feather could not possibly turn into a rock, right?  Right.  This was the happy ending I was hoping for our pizza party.  You can make them big, you can make them small, you can top with strawberries, you can add shaved chocolate, or go for the kill and top with some whipped cream.  Whatever route you choose, Marie Claire said it all in her post:

Vous allez vous lécher les doigts.  (It’s finger-licking good!)

mousse4
ONE YEAR AGO:
Black Olive Sourdough Bread

TWO YEARS AGO: Buttermilk Cluster

THREE YEARS AGO: Farfalle, Farfalle