Jam Thumbprints with Toasted Coconut, MACARONS by Fançois Payard and World Peace Cookies
In the mood to feel good? Need to unplug for a moment? I can magically make that happen:(1) Read my blog;(2) While still (hopefully) chuckling from Dorie & Ina: The Art of Fierce, drive to to your local theatre to see “La La Land”. If you’re not happy after (1) and (2) then, apparently, you don’t do happy.
EYE to EYE with JULIUS CAESAR at CAESAR’S PALACE.
One afternoon, during the Thanksgiving holiday, my son-in-law asked if I wanted some coffee. It wasn’t 5 o’clock anywhere so coffee sounded like a good substitute. “I’ve got a new cup for you, Mary,” he said as he reached into the cupboard.
He set the “new” cup in front of me. As you can see, it says, FIERCE. Melissa, standing nearby, watched as I morphed into my ‘hurt feelings’ position. You know, head down, shoulders rounded, going mum. Realizing her mother was of a different generation, she jumped in, “Mom, mom, that’s a good thing. It’s a compliment. My friends just gave it to me and we thought you’d like to use it.”
“You mean being a fierce woman is a good thing?” I questioned, somewhat amazed.
“Yessssss,” Missy emphasized. “They – gave – it – to – me – as – a – compliment.”
“It’s good, Grandma” Emma chimed in, with the entire family shaking their heads in agreement. (I knew Clara, who remained silent, was thinking, “Whew, that was close.”)
LA TOUR EIFFEL (FAUX)
ELLEN FAHR (L) AND HER HUSBAND, CHARLIE, WERE OUR FIRST FRIENDS WHEN WE MOVED TO HENDERSON IN 2004. BEST REALTORS EVER. LUNCH, 58 TOUR EIFFEL, PARIS LAS VEGAS
So I’m all over this but discovered via Google I was fiercely ignorant in the urban slang department. The first twisted version of fierce grew up in the 1990s and later evolved into a fashion statement. Six years ago model/television personality Tyra Banks hijacked it and social media went nuts.
I AM ALWAYS RELIEVED WHEN I SPOT ANTHEM COUNTRY CLUB’S RESIDENT GREAT BLUE HERON. SUCH A GORGEOUS CREATURE GREETING ME EACH MORNING WHEN I WALK THE “LOOP.”
Today fierce, in its affirmative form, seems to have landed between ‘the combination of a positive mental spirit, bold words and unapologetic actions used collectively’ and women ‘who are on fire and possess too much swag for the common man or woman to handle.’
Take your pick.
“FIORI DI COMO,” THE GLASS SCUPLTURE BY ARTIST EXTRAORDINAIRE DALE CHIHULY HANGS FROM THE CEILING IN BELLAGIO’S LOBBY. IT IS BREATHTAKING TO SEE, YEAR AFTER YEAR.
EVERY DAY BETWEEN 15,000 TO 20,000 TOURISTS VISIT THE BELLAGIO’S HOTEL-CASINO LOBBY TO SEE CHIHULY’S MAGNIFICENT ART BLOSSOMS.
However you phrase its definition, Baking Icon Dorie Greenspan and renown television personality and author Ina Garten are double-digit fierce. That’s why I’m featuring them and their favorite cookies in today’s post. Both are incredibly hard-working and classy women who, for thirty-some years, have shared their lives and talents with us. This special season is an opportune time to reign glory on Dorie and Ina. Let’s do it.
DORIE GREENSPAN’S 12TH COOKBOOK WILL GARNER SOME AWARDS OF ITS OWN.
The seemingly indefatigable Greenspan, an IACP/James Beard award-winning cookbook author, just published her 12th cookbook. Greenspan was the French Fridays with Dorie guru of our virtual group which cooked through all her recipes in Around My French Table, More Than 300 Recipes from My Home to Yours. This week-end I baked her renown World Peace cookies featured on the cookbook’s cover. All recipes below.
Then there’s the Barefoot Contessa, Ina Garten, whose tenth cookbook, Cooking for Jeffrey, just hit the bookstores. Having always been an Ina fan, I already own most but am trying to fill in the gaps by haunting favorite used book and thrift stores. Long ago I bookmarked her Jam Thumbprint cookies from her Family Style cookbook. Fun to mix together and a tasty morsel.
OKLAHOMA FOOD-BLOGGING COLLEAGUE & FRIEND, GUYLA MAYO SENT ME HER LATEST JIGSAW PUZZLE SUCCESS. IT’S WINTER AND TIME TO RETURN TO MY MONTHLY JIGSAWS. THANKS GUYLA & GARY.
As I end this post, my last for 2016, I thank you for loyally following my blog. It seems amazing that my subscriber list continues to grow with other readers stopping by occasionally. I appreciate your comments and personal e-mails. Know these two things for sure: 1) I love writing this blog;2) LOBNB’s Readers are FIERCE.
Sending kindness and good wishes to All.
WORLD PEACE COOKIES by Dorie Greenspan, Dorie’s Cookies
Makes about 36 cookies
INGREDIENTS:
1 1/4 cups all-purpose flour
1/3 cup BEST-QUALITY unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons unsalted butter, cut into chunks, at room temperature
2/3 cup packed light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces best-quality bittersweet chocolate, chopped into irregular sized bits
DIRECTIONS:
1. Sift the flour, cocoa and baking soda together.
2. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until soft, creamy and homogenous, about 3 minutes. Beat in the salt and vanilla.
3. Turn off the mixer, add all the dry ingredients and pulse a few times to start the blending. When the risk of flying flour has passed, turn the mixer to low and beat until the dough forms big, moist curds. Toss in the chocolate pieces and mix with beater on low to incorporate. Sometimes the dough is crumbly and sometimes it comes together and cleans the sides of the bowl. Happily, no matter what, the cookies are always great.
4. Turn the dough out onto a work surface and gather it together, kneading it if necessary to bring it together. Divide the dough in half. Shape the dough into logs that are 11/2 inches in diameter. (Use a ruler for a correct measure.) Don’t worry about the length — get the diameter right, and the length will follow. Wrap the logs in plastic wrap and freeze them for at least 2 hours or refrigerate them for at least 3 hours.
5. When you’re ready to bake: Center a rack in the oven and preheat it to 325 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
6. Working with one log at a time and using a long, sharp knife, slice the dough into 1/2-inch-thick rounds. (The rounds might crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 2 inches between them. Slide in the fridge for 15 minutes before baking. Cut the second log and put in the fridge while you bake the other.
7. Bake the cookies for 12 minutes — don’t open the oven, just let them bake. When the timer rings, they won’t look done, nor will they be firm, and that’s just the way they should be. Leave the cookies on the pan and transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can munch them, let them reach room temperature or put them in an airtight container.
STORING: The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just bake the cookies 1 minute long.
Oven-Ready Thumbprints
JAM THUMBPRINT COOKIES with TOASTED COCONUT
by Ina Garten, Barefoot Contessa, Family Style cookbook
Yield:32 cookies
INGREDIENTS:
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Apricot preserves and Blackberry preserves or filling of your choice
DIRECTIONS:
1. Preheat the oven to 350 degrees F.
2. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla.
3. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together.
4. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for at least 30 minutes.
5. Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet.
My baking and cooking projects improved when I invested in a food scale two years ago.
6. Press a light indentation into the top of each with your cookie ball with your finger. Drop 1/4 teaspoon of jam into each indentation.
7. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
TIP: 1. Use your food scale to gauge a 1-oz. ball of dough.
2. After making the thumbprint cookies, slide the entire pan in the refrigerator for 15 minutes before baking.
3. These cookies freeze well.
Thanksgiving arrived late this year. Teeth gnashing when that happens. Deadlines looming. In three weeks your to-do lists become forgetaboutit’s. Since I’m not ready to toss Thanksgiving into the memory book, here’s a glimpse of mine. Plus, my recipes are seriously delicious and make fast work of your holiday surplus.
For my birthday Clara made me this exquisite Hummingbird Necklace which she designed and beaded herself. Her Mother found a perfect hummingbird picture and Clara translated it into jewelry. It is quite beautiful and I was, in a word, thrilled.
FIRST, FEED ME.
Use that leftover bag of carrots for this week’s Cook the Book Friday’s classic fare. CarottesRapées is the obligatory French bistro salad that, with a warm baguette and butter, kicks off many a meal. Call it grated carrot salad if you wish but try it.
With those last turkey bits, make Turkey Tortilla Soup, a tangy interpretation of this Mexican classic by my blogging friend, Liz Berg. Since shredded turkey isn’t added until last, you can substitute tofu for your vegetarians. Divide (the soup) and conquer.
When I found a bag of leftover cranberries in the freezer, I decided to bake a birthday cake. It was moist, dense and used no leavening agent. Just whip the eggs and sugar together for several minutes. The berries stand alone, no embellishments. Think Snap! Crackle! and Pop. Honestly amazing.
Q: HOW WAS YOUR THANKSGIVING?
A: “Thanks for asking. It put a little spring in my step.”
This Thanksgiving was to be a milestone – our family’s 10th year celebrating the holiday in Death Valley National Park. Located equidistant between Bishop and Henderson, DVNP was perfect during our Nevada years. We loved dining at the iconic Furnace Creek Inn and spending the week-end hiking, swimming and relaxing.
To get to Bishop I needed to drive through Death Valley. In the many years I’ve been in DVNP, I’ve never seen feral burros. These animals are descendants of those left behind by prospectors. They are quite handsome, don’t you think?
Admittedly, I was warned that our Decade Year might be canceled. Emma, as a freshman, made the Varsity Cross Country team. She missed making State by 3 seconds. When school began this year Melissa said, “Mom, Emma will probably make State this year.” (Long pause) “State is in Fresno, a 16-hour roundtrip, on the Saturday after Thanksgiving.”
EMMA
Right then we devised two action plans. The week before Thanksgiving, an ecstatic young lady called to say she’d made it and, in fact, her team won their Conference. Activate Plan 2: Thanksgiving in Bishop. Dinner at home. Melissa would cook dinner with Clara on Pie duty. I would be in charge of the table settings/decorations and bring breads from our favorite Henderson bakery. Stephen, who made the 16-hour Fresno runs on successive week-ends, would tend the fire. Emma was assigned to stay healthy!
As you can see from my photos, everyone rose to the occasion. My woodland certerpiece did overwhelm the table, leaving only places for three people. (I suggested we draw straws to choose the lucky three.) Melissa’s meal was fabulous. She cooks better and more effortlessly than her Mother. Where did she learn that? Clara’s pie was heavenly and tasted as delicious as it looked.
Clara’s Pumpkin Pie
Not too much relaxing. We ratcheted up our competitive selves to play Turkey Bingo, winning prizes which could be snatched by others until game’s end. Melissa and I hiked the controversial Pipeline, an area where Inyo Valley’s water is shipped to southern California. (Read “Cadillac Desert” by Marc Reisner or see “Chinatown.” ). For dinner one night we had Maid-Rites (very Iowa) and put together a 500-piece jigsaw puzzle. And, best of all, Emma ran one of her personal bests.
Darn close to the perfect family holiday.
CAROTTES RAPÉES (Grated Carrot Salad)
by David Lebovitz, My Paris Kitchen
Makes 6 servings
INGREDIENTS:
2 pounds carrots
1/4 Cup olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon sea salt or kosher salt
1 teaspoons sugar or honey
2 teaspoon Dijon mustard
Salt to taste
1 tablespoon chopped fresh parsley, chervil or chives, plus additional chopped herbs for sprinkling on top.
DIRECTIONS:
1. Using the large holes of a box grater or a stand mixer or food processor fitted with the shredding disk attachment, grate the carrots.
2. In a large bowl, combine lemon juice, olive oil, sugar, mustard, and salt to taste. Rapidly whisk until combined. Be sure the olive oil emulsifies into the other ingredients so it does not separate from them.
3.Toss the grated carrots in the dressing along with the chopped herbs until they are coated. Taste and add more lemon juice or olive oil (or, for that matter, sugar, mustard, salt or pepper) if you like.
3. Chill at least 30 minutes to blend flavors. Toss again before serving and sprinkle with additional fresh herbs..
TIP: I thought the dressing needed more punch so I increased the honey and Dijon mustard as shown above.
CRANBERRY CAKE adapted from The KITCHN
Makes one 9-inch springform cake.
INGREDIENTS:
3 large eggs, room temperature
2 cups sugar
3/4 cup unsalted butter, cubed and softened at room temperature for 1 hour
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon salt
2 1/2 cups cranberries (12-ounce bag)
DIRECTIONS:
1. Preheat the oven to 350°F. Lightly grease a 9-inch springform pan with butter and lightly sprinkle a sugar coating over the pan.
2. Use a stand mixer or hand beaters to beat the eggs and sugar until very smooth, increasing the volume. If using a stand mixer, beat on medium speed for 4 to 7 minutes, using the whip attachment. If using hand beaters, beat on high speed for 6 to 8 minutes. The egg and sugar mixture will double in volume and turn very pale yellow, leaving ribbons on top of the batter when you lift the beaters.
3. Beat in the butter and vanilla. Beat for 2 minutes or until the butter is smoothly incorporated.
4. Use a spatula to fold in the flour, salt, and cranberries. The batter will be quite thick. Spread gently into the prepared pan.
5. Bake 60 to 80 minutes for the springform. For smaller pans, start checking after 30 minutes, but expect small loaves to take at least 40 minutes.
6. After removing from oven, lightly sprinkle the top with sugar and cool for 20 minutes. Next, run a knife around the inside edge of the pan and remove the cake. Cool for an hour before serving.
TIP: 1. This make 10 to 12 cups of batter. If you wish, use an 8-inch or 10-inch springform pan or 4 loaf pans or cupcake pans (24).
2. The cake keeps and freezes well. To store, wrap the fully cooled cake tightly in plastic wrap and leave in a dry, cool place for up to 1 week.
3. To freeze, wrap the fully cooled cake in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight at room temperature, still wrapped.
Cook the Book Fridays is an international group coking it’s way virtually through My Paris Kitchen by David Lebovitz. Tosee what others are cooking, go here.
Tom Turkey has been roosting outside my balcony the past two weeks. Since he doesn’t want to turn into dinner next week, he’s playing it safe near the deserted D building at The Gant.
COOK the BOOK FRIDAYS.
SCALLOPED POTATOES with BLEU CHEESE and ROASTED GARLIC
A winter storm warning is in effect today. We’re expecting 4-8 inches which is good news for Aspen.
Tomorrow (Friday) I’m headed West. First stop, Anthem Country Club in Henderson, Nevada where I’ll drop my bags for six weeks. Michael and I lived in ACC the last 8 years of our marriage. What I positively know is I wouldn’t have survived those difficult years without the small cadre of strangers who became our friends and my lifesavers. This six weeks is an opportunity for my heart to hold tightly to those friendships and memories. And, it doesn’t get any better than Thanksgiving and Christmas with my kids in Bishop.
Popping some garlic cloves into the oven, ready to roast. The aroma is sublime.
Preparing for my trip West is an energy-buster. I pack for a 5 1/2 month journey but also clear my condo, handing it off to The Gant for ski season rental. Everything personal moves to storage. #%@&% Of course I’d rather it be turnkey but this opportunity supports the turf, allowing me to remain in Aspen. (Warning: Now, here I get personal. You may want to skip to this week’s scrumptious recipe, Scalloped Potatoes with Bleu Cheese and Roasted Garlic)
The cheese is bleu.
These weeks of packing gave me time to reflect on my past 6 1/2 months in Aspen. The High Country has been my safe paradise since 1988. To my despair, this year I’ve clashed up against personal limitations and been forced to sample dependency. First Time Ever.
During my birthday celebration long ago, my daughter, Melissa, entertained guests with remarks about me. She mentioned two of the more exasperating qualities: 1) “Mom is ferociously independent.” 2) “Mom never gives up. Never.” To my mind, those two qualities are fantastic. To a daughter and friends, at times, not so much.
Layer #1 – sliced potatoes, bleu cheese and seasoning.
The saving grace of this discouraging six months have been my friendships, both local and virtual. Luckily my besties love me unconditionally and back at ‘em. In this Life, aren’t they the kind to treasure? It’s been a scary season of patch, patch, patch, requiring medical maintenance which translated into dependency and care. To everyone’s credit, friends stepped up, took over, never asking permission and only needed thank you’s.
Just thinking about what I can no longer do is cringe-worthy. Keeping 10 balls in the air anymore? Nope, multi-tasking is over. Gave up biking this summer, erring on the side of caution. I say “No, thank you” more than “Yes” and have 276 emails requiring responses. I don’t pop up at 5 AM anymore, missing birding opportunities. I’m adverse to risk, unwilling to go out on that proverbial limb. My world turns more slowly and, to me, that’s shocking, scary and disappointing.
Layer #2
Some time ago, I stopped to see a friend who had recently lost both her mother and husband. She was, understandably, distraught. “Mary,” she said, tearfully, “I’ve already lost my mother and husband, I don’t want to lose myself.”
This is the first time since Michael died I’m saying that same thing. This blog is about building a courageous Lifestyle following a loss. With a good mind, excellent health and the resources available to me, there have been few bumps until now. Realizing I can do nothing about the aging process and disheartened that I can’t easily adjust to that, I need to change course and figure this out. That, dear Readers,is my winter’s chore.
Layer #3, the topping. Saturate with Cream. It’s ready for the oven.
What I don’t need to figure out is this week’s stunning recipe from David Lebovitz’s My Paris Kitchen cookbook. Scalloped Potatoes with Bleu Cheese and Roasted Garlic may be the most delicious side dish I’ve ever featured. It’s decadent, substantial and plays well with roasted poultry or pork and beef main courses. Quick to make and economical to the wallet.
Recommended for Holidays – Scalloped Potatoes with Bleu Cheese and Roasted Garlic.
SCALLOPED POTATOES with BLUE CHEESE & ROASTED GARLIC by David Lebovitz, My Paris Kitchen
Serves 8
INGREDIENTS:
10 large cloves garlic
Olive oil
3 cups heavy cream or half-and-half
1/4 teaspoon sea salt or kosher salt, plus more for seasoning the potatoes
2 1/2 pounds Yukon Gold potatoes
Freshly ground black pepper
1/4 cup minced fresh chives
1 1/2 cups coarsely crumbled bleu cheese
DIRECTIONS:
1. Preheat the oven to 375F.
2. Trim the hard stem ends off the garlic cloves and put them, unpeeled, onto a piece of aluminum foil that’s large enough to envelop them. Drizzle in a small amount of olive oil, close it securely, and roast in the oven for 45 minutes, until the cloves are lightly caramelized. (You can do this a few days ahead when you are using the oven for something else.) Leave the oven on and adjust the oven rack to the top third of the oven.
3. Remove the garlic from the skins and mash the cloves in a saucepan with a few spoonfuls of the cream to make a paste. Put the saucepan over low heat and add the remaining cream. Heat until warmed through and then set aside.
4. Peel and slice the potatoes into 1/4-inch-thick slices. Generously butter a 2 1/2-quart baking dish with sides at least 2 inches high. Put one-third of the potato slices in the baking dish. Season with salt and pepper. Sprinkle one-third of the chives over the potatoes followed by one-third of the bleu cheese. Add another one-third of the potatoes, season with salt and pepper, and sprinkle with one-third of the chives and bleu cheese. Add the final layer of potatoes, then pour the cream mixture over them and press down gently to flatten the potatoes. Season with salt and pepper, and sprinkle on the remaining chives and bleu cheese.
5. Put the gratin dish on an aluminum foil–lined baking sheet and bake for 1 hour, until it’s bubbling and well browned on top. The acidic cheese may cause the cream to separate a little bit, which is normal.
TIP: 1) I used my OXO mandoline, set at 1/4”, to slice the potatoes. Slicing them took less than 15 minutes. 2) I didn’t peel my potatoes, leaving the skin on each slice.
HAPPY THANKSGIVING, EVERYONE.
A pair of Merriam wild turkeys are roosting in the cottonwoods at The Gant at night. Wild turkeys are cunning, wary birds with excellent eyesight.
When Mama doesn’t blog, Mama doesn’t eat well. Without Friday deadlines and recipes to tackle, I’ve lost my way. The fridge looks forlorn. The pantry? Forgettaboutit. My solitary banana is brown and there are no overs to left. Eight weeks. Enough. Time to take the foot off the brake. Plus, I’ve missed you.
BUTTERNUT SQUASH CRUMBLE
As you’re reading this post, I’m flying back to Colorado after a week in Washington D.C. I had the opportunity to spend 3 days at the newly-opened National Museum of African American History and Culture and stretched my trip to include other museums. My carefully scripted itinerary did not include being questioned by the Secret Service. That happened and was unnerving.
TACKED TO MANY D.C. POLES. DESPITE THE SPELLING ERROR, IT MADE ME LAUGH.
THANKSGIVING FARE
First, however, let’s add some sparkle to your holiday menus. The staff at The Gant worried I’d hit a bad patch and were quite relieved to see this Pumpkin Spice Bundt Cake with Buttermilk Icing walk through their door. Although Gourmet Magazine ceased publication in 2009, this spectacular Fall creation from a 2005 issue is mine forever.
Why not let David Lebovitz’s Cook the Book Friday’s recipe, Butternut Squash Crumble, be a part of your Thanksgiving this year. What first sounds like a dessert tilts toward savory. Roasted squash is infused with chicken stock and seasoned with thyme and shallots. The topping is a mixture of bread crumbs, Parmesan and sage, glued together by butter and eggs. Ditch your classic green bean casserole for this tasty dish with a sweet punch.
Look for the recipes and my tips at the end of this post.
THE NATIONAL MUSEUM OF AFRICAN AMERICAN HISTORY AND CULTURE
A CAPITOL VISIT
COLORADO PIONEER AND FORMER SLAVE CLARA BROWN, ON DISPLAY NEXT TO A PRESERVED SLAVE CABIN. BORN ENSLAVED IN VIRGINIA, SHE MARRIED AT 18 AND HAD 4 CHILDREN BUT HER FAMILY WAS SOLD AND SEPARATED. WHEN SHE GAINED HER FREEDOM, SHE MOVED TO COLORADO AND WORKED AS A COOK, MIDWIFE AND LAUNDRESS. SHE WISELY INVESTED HER MONEY IN LAND AND MINES AND, LIKE MANY AFRICAN AMERICANS, SHE ALSO SEARCHED FOR HER FAMILY. AFTER MANY YEARS, SHE FOUND ONE DAUGHTER.
In 1913 on the 50th anniversary of the Battle of Gettysburg, black civil war veterans lobbied for a museum to honor the African American journey. That dream gathered dust for decades until Congressmen John Lewis and Mickey Leland resurrected the idea in the 1980s. Winning approval from Congress was a prolonged and bruising battle. In 2003 an ebullient George W. Bush signed a bill creating the 19th Smithsonian museum. It opened in late September 2016 and cost $540 million with half of that coming from private donors.
Designed by Tanzanian-born British architect, David Adjaye, the dazzling 400,000 square-foot bronze-colored building sits on a 5-acre site located directly across from the Washington Monument. (Adjaye also designed Denver’s Museum of Contemporary Art).
SOUTHERN RAILROAD CAR #1200 “for Coloreds.” BECAUSE OF JIM CROW LAWS, RAILCARS WERE SEGREGATED IN MANY STATES UNTIL THE EARLY 1960S.
Because no Smithsonian museum had ever been conceived without having its own permanent collection, Director Lonnie Bunch and his team collected the artifacts themselves. Using the “Antiques Roadshow” format to generate publicity in 15 American cities the museum now possesses 37,000 objects. Every Smithsonian museum is spectacular and the NMAAHC, the last to be built on the Mall, stands proudly with the others.
THE TERRIFYING KU KLUX KLAN ORIGINATED IN THE SOUTH IN 1865 IT IS STILL AN ACTIVE ORGANIZATION TODAY AND HAS INSERTED ITSELF INTO THE PRESIDENTIAL ELECTION. DAVID DUKE OF LOUISIANA, A FORMER IMPERIAL WIZARD OF THE KKK, IS CURRENTLY RUNNING FOR THE US SENATE.
I also spent several hours at the United States Holocaust Memorial Museum which Michael and I first visited after it opened in 1993. Although not a member of the Smithsonian group, it is located nearby and recently was renovated. Walking through those doors is a sobering experience and, 23 years later, still not easy.
THE SECRET SERVICE
It was on my way to the Holocaust Museum that I crossed paths with the Secret Service. Charged with protecting the President, Vice President and Treasury, ubiquitous is the watchword. On bikes. In cars. With German Shepherds. Manning security booths. Guarding entrances. I spotted an agent on her bike with a dog chatting with another agent guarding an entrance. A perfect photo, I thought.
As you can see by my picture the minute I focused the camera, Man Agent turned and began walking towards me. I consciously decided NOT to say I was a blogger and just snapping a photo for an upcoming post. So when he asked me why I was taking pictures (I took only 1), that’s exactly what I blurted out! He lectured me on freedom, that it had costs! I replied that I was also on Team Freedom, would show him all my photos if he wished and I was not the enemy (which he already knew, of course). Still, it was unsettling, that gun and all. I remember thinking, “Well, if this goes south, I look good, am wearing a nice outfit and my pearls are real!”
And, Readers, don’t forget to VOTE.
WHEN LEAVING THE HOLOCAUST MUSEUM, VISITORS ARE GIVEN SOME FOOD FOR THOUGHT.
BUTTERNUT SQUASH CRUMBLE by David Lebovitz, My Paris Kitchen
Serves 6-8
INGREDIENTS:
SQUASH FILLING
2 Tbs butter
2 Tbs olive oil
4 pounds. butternut squash, peeled, seeded, and diced into ¾-inch cubes
2 tsp minced fresh thyme leaves
Kosher salt and black pepper
½ cup peeled and thinly sliced shallots
1 cup chicken stock
2 Tbs finely chopped fresh flat-leaf parsley
TOPPING
¾ cup fresh or dried bread crumbs
½ cup coarse-ground yellow cornmeal
½ cup grated Parmesan cheese
1 Tbs minced fresh sage leaves
1 tsp granulated sugar
½ tsp kosher salt
4 Tbs unsalted butter, chilled and cubed
1 large egg, room temperature
DIRECTIONS:
1. Preheat your oven to 375 F. Grease a shallow 3-quart baking dish. Set aside.
2. To make the squash filling, heat 1 Tbs butter and 1 Tbs olive oil in a large skillet over medium-high heat. Add half the squash and half the thyme. Season with salt and pepper and sauté, stirring occasionally, until the squash pieces begin to brown on several sides.
3. Add half the shallots and cook another few minutes, until they’re softened. Add ½ cup stock and cook about 30 seconds, stirring, to reduce the stock a bit and heat everything through. Scrape the squash mixture into the prepared baking dish.
4. Wipe the pan clean and heat the remaining 1 tbs butter and olive oil in the pan over medium-high heat. Cook the rest of the squash and thyme the same way, seasoning it with salt and pepper and adding the remaining shallots and ½ cup stock, stirring.
5. Scrape the cooked squash mixture into the baking dish, stir in the parsley, then press the mixture into a relatively even layer. Cover the dish snugly with aluminum foil and bake for 30 minutes, until the squash is pretty soft, but not mushy when you poke it with a sharp paring knife.
THE ROASTED SQUASH IS WAITING FOR ITS TOPPING MIXTURE.
6. While the squash bakes, make the topping. Combine the bread crumbs, cornmeal, Parmesan, sage, sugar, salt and black pepper in your food processor. Add the chilled butter and pulse until the mixture is crumbly and the butter is completely incorporated. Add the egg and pulse a few more times until the mixture just starts clumping together in bits.
AFTER REMOVING THE TINFOIL (SEE PHOTO ABOVE), SPREAD THE CRUMBLED MIXTURE ON TOP. IT’S READ FOR THE OVEN AGAIN TO BROWN THE CRUMBLE TOPPING.
7. Remove the squash from the oven, remove the aluminum foil, and cover evenly with the bread crumb topping. Decrease the oven temperature to 350 F and return the dish to the oven. Bake about 20 minutes, until the topping is golden brown, then serve.
PUMPKIN SPICE BUNDT CAKE with BUTTERMILK ICING
Adapted from Gourmet Magazine, 2005
Serves 12
Special equipment: a 10-inch nonstick bundt pan (3 quart)
CAKE
1 1/2 sticks (3/4 cup) unsalted butter, softened,
2 additional Tbs butter for greasing bundt pan*
2 1/4 cups all-purpose flour plus additional for dusting pan
2 additional Tbs flour for dusting pan*
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin PUREE from a 15-ounce can (not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs, room temperature
1. Put oven rack in middle position and preheat oven to 350°F.
2. Butter bundt pan generously, then dust with flour, knocking out excess.
3. Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl.
4. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
5. Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
6. Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and re-invert cake onto rack. Cool 10 minutes more.
ICING DIRECTIONS:
1. While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
TIPS:
Cake can be made 3 days ahead and kept in an airtight container at room temperature.
2. I use Pam with Flour spray instead of a butter/flour combination for a no-stick remedy. My cakes have always dropped from the pan beautifully.
3. Fill your bundt pan to 3/4 full. I used the 10-cup bundt pan suggested but if you use a smaller bundt pan, just make muffins with the extra mixture.
LUNCH at the OCCIDENTAL GRILL & SEAFOOD – YELLOWFIN TUNA with BENNE SEED CRUST.
Today’s post will be my last one for the foreseeable future. Since I am turning off the lights for a time, this Iowa girl needs to talk corn and tomatoes.
Every year it happens. September barges in before I’m ready for summer’s farewell. Autumn has the upper hand and is clearly broadcasting its presence. Nights are cooler. Aspen leaves quake yellow. And, snow appears on our highest peaks. I get it.
September is still farmer’s market heaven. Snap up those luscious tomatoes. Savor every ear of corn you can grab. My Corn Soup (Two Ways) is magical. Corn cobs make the broth. Who knew? Doesn’t everyone have a favorite Gazpacho recipe? This week’s CooktheBookFridays group is stirring up David Lebovitz’s recipe. His secret ingredient is vodka.
September is also the month we volunteer USFS rangers step aside for hunters and Old Man Winter. It’s been an especially great year. Our visitors constantly remind us we have a dream job and a gorgeous office. (We know that.) There is not a day I don’t wake up thanking God and Michael Hirsch that I can live amidst these splendid mountains.
Summer ends, and Autumn comes, and he who would have it otherwise would have high tide always and a full moon every night. Hal Borland
As I said earlier, I am dimming my Lights and look forward to returning in a few months.
David Lebovitz’s GAZPACHO from My Paris Kitchen
Serves 6
INGREDIENTS:
3 pounds ripe tomatoes
1 slice firm, white country style bread, crusts removed
1 cucumber, peeled, seeded, and finely diced
1 red onion, peeled and finely diced
1/2 red, green or yellow bell pepper, seeded and finely diced
2 cloves garlic, peeled and minced
1/4 cup olive oil
1 1/2 tablespoons wine vinegar
2 1/2 teaspoons sea salt or kosher salt (more, if needed)
1/2 teaspoon smoked paprika or chile powder
Freshly ground pepper
1 tablespoon vodka
DIRECTIONS: (The gazpacho can be made 3 days in advance and refrigerated.)
1. Fill a large pot half full of water and bring it to a boil. Remove the cores of the tomatoes and cut an X in the bottom of each.
2. Plunge the tomatoes into the boiling water (work in batches if your pot won’t hold them all) and let the tomatoes blanch for 30 seconds or until the skins loosen. Transfer them to a strainer and rinse with cold water. Peel the tomatoes, discarding the skins.
3. Cut the tomatoes in half HORIZONTALLY. Remove as many seeds as possible. Set a coarse-mesh strainer over a bowl and squeeze the liquid and seeds out of the tomatoes; press the pulp through the strainer. Save the tomatoes and the tomato liquid. A few remaining seeds in the pulp will not matter.
4. In a small bowl, soak the bread in cold water for 1 minute, drain and squeeze the excess water out of the bread.
Working in batches, pulse the tomatoes and tomato liquid in the bowl of a food processor or blender with the bread, until they’re almost liquified, yet still have bits of tomato visible.
5. Mix the nearly pureed tomatoes in a large bowl with the cucumber, onion, pepper and garlic. Stir in the olive oil, vinegar, salt and spice. Season with pepper and add the vodka. Taste. Add additional salt if necessary.
5. Chill thoroughly before serving.
CORN SOUP (Two Ways), recipe by Faith from the KITCHN
Serves 4
INGREDIENTS:
8 medium fresh ears of corn, husks removed
7 cups water
2 tablespoons unsalted butter
1 medium shallot, minced
Kosher salt
Freshly ground black pepper
1 tablespoon chopped fresh chives
For Toppings:
Truffle Salt and Chives
OR
Smoked paprika, dash of Cayenne, fresh Cilantro, coarsely chopped, and lime juice
DIRECTIONS:
1. Cut the corn kernels off the cobs and set aside. Place the cobs in a stockpot or Dutch oven and add the water. Bring to a gentle boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes.
2. Meanwhile, melt the butter in a large frying pan over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the corn kernels, a couple of big pinches of salt and a few grinds of pepper, and sauté for another 2 minutes. Remove the pan from the heat and set aside.
3. Remove the corn cobs from the stockpot and add the corn mixture to the broth. Bring to a boil, then cover again and simmer 25 minutes.
4. Purée the soup, working in batches if necessary, in a blender until completely smooth (alternatively, blend directly in the pot with an immersion blender). Taste and adjust seasoning, adding more salt and pepper as needed. (TIP: I used an immersion blender.)
5. Strain the soup through a fine-mesh strainer in a clean pot or large bowl, pressing on the solids to squeeze out as much liquid as possible. Discard the solids. Serve immediately, or refrigerate for a few hours or overnight to serve cold. Garnish each bowl with the topping of your choice.
TIP: Leftover keeps well, without the toppings added, for up to 5 days in the refrigerator. Rewarm or serve cold and garnish just before serving.
COOKtheBOOKFRIDAYS is an international food group cooking its way virtually through My Paris Kitchen by David Lebovitz. To see what my colleagues have stirred up this week or to join our group, go here.
