For today’s purposes, we are the Revolutionaries. Dominick (l), Mary, Cavanaugh(r). Selfie by Dom
“Cooking is, without a doubt, one of the most important skills a person can ever learn. Once someone has that knowledge, that’s it – they’re set for life”. Chef Jamie Oliver
Although Dom is draining moisture from the cucumbers, Cav decided we needed more cubed cukes.
This week we Doristas pulled out our chopping blocks, sharpened our knifes and picked up our whisks. It’s Jamie Oliver’s third annual Food Revolution Day and, once again, French Fridays with Dorie is here to do battle. Last year’s theme, with teachers and foodies in 74 countries participating, was Cook It & Share It. This year we were asked to “cook with kids and get them excited about food.”
Dom is drying the cucumbers by twisting them in a dish cloth and squeezing. He found this very strange.
I asked my neighbor, Cavanaugh, a 17-year-old junior at Aspen High School, to cook with me. Although Cav is now into football, college interviews and getting fit in his tux for this month’s prom, I’ve known him since he was a little boy fixated on StarWars.
Yes, Cav is going to be unhappy with his mother for sharing this picture with me but he was such a cute little boy.
Last Christmas I was at City Market when Cav and his pal, Dominick, were grocery shopping. Their cart was piled to overflowing with snacks. Chips, crackers, dips and spreads, cookies, Coca Cola, candy – nothing nutritious. “Hi, Cav,” I said, “ what’s all this?”
Adding all the Tzatziki ingredients to the Greek yogurt mixture
“Oh, hello, Mrs. Hirsch,” he replied. “We’re just stocking up for the rest of the holidays.”
We put the finished Tzatziki in the fridge so the flavors could blend together well.
When I returned home from the store, still amused, I did what any respectable pseudo-Grandmother would do, I called his Mother. “Blanca, I just saw Cav and his friends at the grocery store,” I reported. “They were loading up for the rest of the school break and absolutely nothing was nutritious.”
Dom separates the yolk from the egg whites for the chocolate mousse.
After hanging up, Blanca went flying down the stairs to the rec room where the boys were unloading their groceries into the snack cupboards and fridge. “Mrs. Hirsch just called and says you didn’t buy anything nutritious.”
Now Cav separates the yolk from the egg whites. (I will admit to a little gentle trash talk going on here.)
I soon received a text from the boys. “Yes, we did, Mrs. Hirsch. We bought bacon!”
Melting chocolate is always a dicey technique for me. Not too much but just enough. Dom programmed the microwave (15 second intervals) while Cav stirred the 4 ounces of chocolate each time to finally get the proper consistency. It was perfect.
That’s the reason why my young friends, Cav and Dom, celebrated Food Revolution 2014 with me in my kitchen last Wednesday afternoon.
It’s boring to wait for egg whites to form peaks and get shiny. They actually taught me the physics involved in this technique. (Who knew?)
We first made Tzatziki, a Greek yogurt-based blend of seedless cucumbers, fresh herbs, lemon juice, garlic and olive oil. Since it is distinctively tasty and creamy, it’s a great dip for crudités and chips. Although neither Cav nor Dom had tasted Tzatziki before, they recognized and liked the dill flavoring. As a substitute for mayo, maybe? “This would be great on a hamburger,” Cav suggested.
After “lightening” the chocolate with meringue, Dom carefully folds the remaining meringue into the bowl. Cav offers additional instruction.
Because I wanted a show-stopper to rival store-bought cakes, cookies and candy bars, we also made Dorie’s totally decadent Top-Secret Dark Chocolate Mousse. Rich, creamy, and delicious, this mousse is something the boys could make for their parents and eventually their own friends and families. A bit more complicated than Tzatziki, this dark chocolate concoction was awesome (their word, not mine).
After pouring the mousse into brandy snifters,they each added whipped cream. We used the best product available from a can which worked fine.
I hope you readers enjoy these pictures as much as I enjoyed cooking and spending time with these very handsome young men. Jamie Oliver wants this day to be a celebration with kids and “day of global action to raise awareness of the joys of cooking good food and it’s impact on our health and happiness.”
Although they didn’t have time to let the mousse sit in the fridge for an hour before decorating, they still produced a pretty dessert.
It wasn’t easy to juggle busy schedules, practices and classes to make this afternoon happen. And, even I admit that cooking with Mrs. Hirsch was probably not at the top of their Want-to-do List. But, at the end of the day, we’d laughed, weathered a yolks/egg whites separation disaster, handled constant incoming texts from girlfriends and created two rather tasty dishes. I’d call that a pretty perfect revolution, wouldn’t you?
Ready to roll with a boxful of Tzatziki with crudités and chips and a batch of Dark Chocolate Mousse. Good job, Guys.
French Fridays with Dorie is an international cooking group working its way through Dorie Greenspan’s Around my French Table. Although both the recipes in this post are already linked, you can again grab the recipes here and here. If you wish to see the revolutionary efforts of my colleagues, go to our FFWD site.
Let’s just call a leek, a leek and put a name to it. LOVE. This week’s French Fridays with Dorie recipe choice, Leeks Vinaigrette with Mimosa, made my heart flutter. Oui, oui, il était délicieux.
I’d wager my winnings from California Chrome’s victory in the Derby that few of you cook with leeks. If I’d open your veggie bin, I probably would not discover this nutritional, high-in-protein allium. Called the poor man’s asparagus, although it’s now pricier, and first cultivated over 5,000 years ago, it’s time for us to take a leap into leek country.
After simmering until tender, about twenty minutes, drain, dry, cover tightly and put in the refrigerator.
Last Saturday evening my friend, Ann O’Brien, and I made dinner to welcome home our neighbors, Fred Venrick and Cathy O’Connell, who had just returned from two months in Europe. (Yeah, Readers, I know. I know. Me, too.) Bernie Grauer, a weekend bachelor, also joined us. Spur of the moment. Not much planning. The menu All-Stars would be Mint Juleps and Leeks Vinaigrette with Mimosa. Everything else was fair game.
I just had to make a bed of walnuts and the leeks dish would be ready for the table.
Liz Weber Berg’s Glazed Leg of Lamb with Garlic & Rosemary
I even turned to Susan and John Lester at Create Amazing Meals for my wine choices. When the Lesters visited me in Cambria in February, John suggested I try local winery Peachy Canyon’s 2012 Vognier “Concrete Blanc”. A good recommendation. With the lamb, I opened an Italian wine, 2006 Conte Ottavio Piccolomini Montepulciano d’Abruzzo Colline Teramane, a gift to me from the Lesters. (Memo from Bernie: Hey, John, send more.)
Asparagus, Lamb, Leeks, Potatoes – Buffet Ready
As the pictures hopefully show, the meal was wonderful, thanks, in part, to the many talented chefs and food bloggers who inspire me every day. I urge you to try this week’s FFWD recipe which, as usual, is written very carefully and clearly by our Dorie. Since I could not find young, smaller leeks, I bought large and cut them closer to the white part called the shank. Unlike other vegetables, you want leeks to be tender, not crunchy. For this recipe, in a normal altitude, try simmering them for twenty minutes. Because I live in the mountains, mine took thirty minutes.
Joy the Baker’s Pistachio-crusted Asparagus with Feta. I also mixed Dukkah, a nut & spice blend, in with the pistachios.
When the leeks were tender, I drained and dried them, untying each packet of three before plating. Next I covered them tightly to put in the refrigerator. Before serving I brought the vegetable to room temperature, poured on the vinaigrette and garnished with a chopped egg. Mimosa refers to the hard-boiled egg garnish which is thought to resemble the edible yellow mimosa flower. I used walnut oil in the recipe so also garnished the platter with walnuts. (Although I do think some refrigeration to “set” the tender shanks is necessary, you may choose to warm the leeks just before saucing and serving.)
Cathy and Bernie are dishing up their food.
Ann and I were both pleased with our efforts. We certainly fed those efforts to an appreciative crowd. Everything about the evening was happy, joyful and even quietly raucous. You will not be seeing photos of Ann’s and my Welcome Home dance/skit which, like the dinner, was spur-of-the-moment. We used the fireplace hearth as our stage. Although our dance moves were, in our opinions, Usher-extraordinary, those photos were deleted.
We even had room for Martha Stewart’s Chocolate, Peanut Butter Icebox Cake. Photo by marthastewart.com
French Fridays with Dorie is an international cooking group working its way through Dorie Greenspan’s Around my French Table. Although all the recipes in this post are already linked, you can again grab the recipe for leeks here. If you wish to see the efforts of my colleagues, go to our FFWD site.
Ever feel the urge to celebrate, throw a last-minute wine and nibbles soirée? Something, you know, not so fancy-schmanzy. I nominate this week’s recipe, Tuna Rillettes, a pâté made from canned tuna, seasoned and combined with fat (creme fraîche), as your star appetizer.
Luckily this French Fridays with Dorie choice dovetailed neatly into what I needed to pull out of my back pocket last night. The past several days I’ve been in Denver to take a Bells-and-Whistles-Tutorial from Zoe Zuker, the president of the company that redesigned my blog.
Since my new blog went live last month, Zoe’s been in hand-holding mode until I could get to Denver for some hands-on instruction. We’ve danced through the “Don’t panic, Mary,” and “I’ve got your back.” routine. When I messed up, she steered me back on track. We each made our punch lists. Ready. Set. Go.
Tuna Rillettes
The four hour drive to Denver was dicey. When the Chain Law is in effect for trucks, you know that Vail Pass at 10,662 feet will be ugly. Howling winds provoked the falling snow, creating slippery roads and visibility problems. I turned off my audiobook, tightened my seatbelt, murmured “Blizzaks, don’t fail me now,” and eventually arrived in the mile-high city.
After that drive, Zoe-instruction seemed like a walk in the ballpark. Go Rockies!
Who can go to work without a good breakfast? Not us. Zoe poses before eating (and, working.)
When I arrived home last night, I was bone weary and mentally fatigued but exhilarated by this whole blog accomplishment. I needed to honor that…thus, the party. I would be both the host and the guest of honor.
Are you with me? After throwing my bags on the bed, I took a can of tuna, one shallot and lemon from the pantry. Creme fraîche from the fridge. And, curry powder, allspice, pepper and salt from my spice drawer. I blitzed the ingredients together, transferring the mixture to its serving bowl before slipping it into the fridge for some all-important flavor-blending.
Our Breakfast Fruit Platter
Savory French Toast (my choice because I’m into Vegetables) Yes, I admit it, that’s Hollandaise Sauce.
Pork Belly Hash for Zoe. (A girl needs her protein.)
I opened a bottle of Côtes de Paso Blanc from Halter Ranch Winery, dished some cornichons and Kalamatas into bowls and pondered my cracker assortment. Sorta Meh. Aw, well. Cocktail napkins? Check. By the time I changed my clothes, the rillettes was ready. Dorie is spot on. “This is soft, spreadable, and just a tad rich, and it’s also quickly made,” she says.
As many of you readers know, my blog began three years ago as a tool for me to insert structure, organization and some pleasure back into my Life. If that was the goal, it’s been accomplished. Although it seems like yesterday, my husband, Michael, died almost two years ago. Since then, and three self-diagnosed nervous breakdowns and a cancelled trip to Europe later, I’ve put my Life back together.
Working through a Coffee Break – women can multitask.
In doing that, Lights has taken on a Life of its own. The question I’m now most often asked is, “Where do you want this blog to go? Where are you taking it?” My answer to that is no answer at all. I’m willing to let this creation of mine lead me.
In the past three years this blog has enriched me with new relationships and experiences, professional and personal. I’ve had to re-sharpen my writing and cooking skills. The journalist in me can now add embellishment, exaggeration and humor to my stories. It’s my blog, after all. And, technically? The phrase, “I’m too old for this, Zoe” is not allowed. If Ms. Zuker can successfully run her own company, she seems to feel she’s up to the task of handling me!
What is Zoe thinking?
My Lights will stay on bright as long as I believe I have something worthwhile and positive to share with you readers. I appreciate beyond words your allowing me to do that. At my last night’s party I toasted my blog and myself (first glass of wine). The second toast was to all of you who read it (second glass of wine). And, then I went to bed!
Bonne Nuit.
French Fridays with Dorie is an international cooking group working its way through Dorie Greenspan’s Around my French Table. You can grab the recipe for your back pocket here. While I suspect some of my colleagues also enjoyed a glass of vino with this week’s recipe, you can check out our FFWD site to see. If you want a wonderfully delicious breakfast, go to Fooducopia in Denver.
This week’s French Fridays with Dorie recipe, Green-as-Spring Lamb Stew, is the perfect entrée for the winter weary. “The dish is really meant for spring,” Dorie says. “The stew’s vibrant color and deep vegetal flavor will match the landscape.”
What an understatement, to call the sauce green. Composed of arugula, spinach, parsley, dill, and tarragon, this is a brazen, in-your-face, do-I-really-want-to-taste-this dish? Green eggs and ham, okay. A shamrock shake? Yum. Green stew? That’s a stretch. It’s tasty. An ugly duckling, perhaps, but unique in its greenish sort of way.
The lamb simmers for 90 minutes in its vegetable broth.
Although Dorie’s meat choice is veal, I opted for lamb. Otherwise, Mary Had a Little Veal would not have worked as a title. Before tossing the lamb into a broth to simmer for 90 minutes, Dorie had us boil the meat in water for one minute to rid it of impurities that might cloud the sauce. After draining and rinsing the meat, I put it into the chicken broth along with carrots, celery, onions, garlic, thyme and bay.
Once the meat is cooked and set aside, the remaining ingredients are discarded, leaving just the broth. Reduced by half, it becomes a rich base for the sauce. Now here’s where we go green. That fresh arugula, spinach, parsley, dill and tarragon (six packed cups) are added to the boiling broth and cooked for one minute. The entire mixture is then blitzed to a thick liquid. Whisk in creme fraîche and lemon juice. Pull it all together and you’ve got stew. Green stew.
Green stew tastes better than it looks. Served with boiled new potatoes and curried beets with orange zest, it was a good and nutritious dinner last night.
This recipe, which included eleven different herbs and vegetables, and last week’s Baby Bok Choy & Company En Papillote were the perfect recipes to assist me in another project this month. Last year when I returned to Aspen, I was invited to join a nature study group of five other women, all volunteer USForest Rangers. To be truthful, I was never really invited to join. I heard they were having a meeting at the local library. By coincidence, I needed to return some books. I lingered at the library meeting room’s glass window with my nose pressed against it until they, guess what, let me in.
The two Donnas, cooking with Food Families: radishes (Brassicaceae Family); asparagus (Asparagaceae Family) and Lettuce ( Asteraceae Family)
We all share a passion for the great outdoors. During the past year we’ve studied, in depth, Rocky Mountain geology and it’s flora and fauna. We are learning more about western expansion, beginning with Jefferson’s Louisiana Purchase and the Lewis & Clark expedition. This month we explored twelve of the families from the edible plant kingdom by coupling the common and recognizable foods we eat everyday with their wild flowering relatives who thrive in their natural setting in the Rockies.
Cooking from our food families, Donna G made Grilled Eggplant Rounds with ricotta cheese, basil and Dorie’s Slow-Roasted Tomatoes.
Using Deborah Madison’s Vegetable Literacy cookbook and Janis Huggins Wild at Heart natural history guide, we cooked, we foraged, we read and we analyzed. Last Thursday, at our monthly meeting, we presented papers on our chosen families. One of my families, Brassicaceae (mustard family), includes arugula, bok choy, broccoli rabe, broccoli, Brussels sprouts, napa cabbage, cauliflower and turnips, all vegetables I used in my FFWD recipes this winter.
Our group sometimes needs taste testers. Donna C’s husband, Steve, is always a volunteer and good sport.
Twelve members of this mustard family grow wild in the Rockies. All of them, Cardamine cordifolia (bittercress) or Noccaca montana (mountain candytuft), for example, can be used as herbs. Yes, I am becoming a forager. (Note to future dinner guests: I will not poison you.)
At our meeting Thursday we tried to identify the plants that are just peeking their noses out to see if winter is really over.
Food for thought: In this week’s recipe isn’t it amazing to realize the many ingredients we used, all representing many different families or sources, each with its individual characteristics and edible parts: Carrots, Celery, Dill and Parsley – Umbelliferae or Apiaceae Family; Onion and Garlic – Amaryllidaceae Family; Thyme – Labiatae Family; Bay Leaf – Lauraceae Family; Arugula – Brassicaceae Family; Spinach – Chenopodiaceae Family; Salt – Maldon, Blackwater Estuary, U.K.; Meat, Broth and Cream Fraîche – Cow, Lamb or Chicken.
Just think about it.
The two Donnas are trying to decide what can be served safely at dinner parties and what cannot!
Bringing the outside inside and putting it under the microscope. (The microscope was an anniversary present for Donna C (standing) from her husband, Steve, who is pictured above. Group gift. We were all thrilled.
French Fridays with Dorie is an international cooking group working its way through Dorie Greenspan’s Around my French Table. You can grab the recipe and go green here. To see what my Dorista family cooked up this week, check out our FFWD site.
After 25 years of carrying a burden of veggie guilt, this week’s recipe, Baby Bok Choy, Sugar Snaps, and Garlic en Papillote, provided the opportunity to set things right. Having grown up in Iowa, I enjoyed the bounty of our family garden in the summer but winter vegetables were compliments of Bird’s Eye, the Jolly Green Giant and Del Monte.
Vegetables, seasoned and tossed in olive oil, sitting in their tinfoil home, ready to be wrapped.
Unfortunately, I never jumped on the veggie bandwagon. Throughout many years of entertaining, welcoming friends to the table, the vegetables I served were always an afterthought. That changed when I inadvertently invited Susan, who was a Vegetarian, to break bread at Chez Hirsch. Please understand 25 years ago there were very few vegetarians living in America’s heartland. Michael and I had been married 2 years. In the spirit of full disclosure, Susan and her husband, Steve, were his Des Moines friends who had become mine. Until four days before the above-mentioned dinner party, I didn’t know Susan’s dietary preferences.
Wrap the veggies loosely in their packets, leaving a small opening for steam.
After learning that tidbit from I-don’t remember-who, my downward spiral into tizzy-dom was instant. Everything on my entire menu possessed the taint of no-no’s. Later that day, when I ran into her at the drug store, I said, with a smile, “You know, Susan, you’re a real pain in the neck.”
To her credit she laughed. “Don’t worry about it, Mary, I’ll bring something. I’ll be fine.”
And, she did. And, she was.
Yes, Readers, I still cringe at that memory. Whether said with a smile or a snarl, it was an unkind remark on several levels. Susan and Steve continued to be dearest of friends and eventually also moved to Aspen. I couldn’t have muddled through the past ten years without them. But I am still groveling and asking forgiveness over something Susan hardly remembers.
Now that I’ve laid myself bare to the world, I feel better. Whew. Case closed.
Ready to serve, in packets, to your guests.
Admittedly, I’ve learn the most from Life’s missteps. Quite soon after that dinner party, I smartened up and vegetables became a food group in my kitchen. My education started with Mollie Katzen’s The Moosewood Cookbook: Recipes from Moosewood Restaurant, followed quickly by MoosewoodRestaurant Cooks at Home: Fast and Easy Recipes for Any Day. In 1997 I met Deborah Madison. Her cookbook, Vegetarian Cooking for Everyone, weighed 4-pounds. There was more knowledge to-the-ounce crammed into that book than I can ever learn.
Today there are a plethora of notable vegetarian cookbooks by cooks such as Madhur Jaffrey, Patricia Wells, Martha Rose Shulman, Mark Bittman, Heidi Swanson, Paula Wolfert and Yotam Ottolenghi. Mainstream cooks like Alice Waters, Louisa Shafia, Thomas Keller, Deb Perelman and our own Dorie Greenspan do wondrously delicious things with vegetables.
My Caprese Salad, with fresh ingredients from the Cambria farmers market.
Caprese Salad by Chef Sean, the brother of my FFWD colleague, Teresa McCarthy
At French Fridays we’ve already featured more than 20 of the 25-or-so vegetable recipes featured in Around my French Table. As I recall, most received a thumbs up. That’s exactly how I feel about this week’s very delicious medley of Baby Bok Choy, Sugar Snaps and Garlic en Papillote. There was no baby bok choy in Cambria’s farmer market so I substituted broccoli rabe. To clean out my fridge before leaving California, I tossed in asparagus and cherry tomatoes. Although En papillote means food cooked in a paper wrapper, Dorie suggests tin foil for this veggie packet.
Farmers Market Fresh
I’ve just pointed out the genius of Dorie and her cookbooks. She gives you a recipe and technique which she has tweaked, expecting you, the home cook, to do the same. After 3 years of French Fridays, watching my Dorista colleagues cleverly put their own variations to hers, I’m trying to move from my by-the-book inclinations. Not going all crazy, just scooting out on that limb in my think-it-over-carefully sort of way.
Her technique, of course, was steaming. Her secret tweak, along with olive oil, was the seasoning. Mint. Orange zest. Salt and pepper. Added also, lotsa baby white onions. Mmmmmm, it was good. Easy to throw together. Served next to a delicious Caprese salad, inspired by colleague Teresa McCarthy’s brother, I had a meal. Leftovers became the inside of next day’s frittata.
The same picture as above manipulated by the Waterlogue App on my iPhone. (Thanks, Tricia)
French Fridays with Dorie is an international cooking group working its way through Dorie Greenspan’s Around my French Table. The recipe for this veggie packet is here. To see my colleagues’ bounty this week, check out our FFWD site. For those of you celebrating Easter, have a wonderful week-end with your family and friends.
