Cooling Cucumber Salad
I made this for the first time the other night; it was a big hit. It is also a great way to utilize all those cucumbers appearing in your garden 🙂
Cooling Cucumber Salad
Ingredients
3 English cucumbers, thinly sliced
1 onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 tablespoon dried mint
Mix the cucumbers and onion in a large bowl.
Combine the vinegar, water and sugar in a saucepan; bring to a boil. Pour vinegar/water/sugar over the cucumber and onions.
Stir in mint, cover, and refrigerate. Marinate half a day, and serve.
So simple! So easy!
Lunch in Paris (A Love Story With Recipes) by Elizabeth Bond
I just finished this book, and I need to review it so that I can pass it along to my daughter-in-law, who sees France, as I do, through eyes of love. Americans either love France or hate it, for some reason France evokes strong emotions one way or the other.
This author is a New Yorker, and her experiences are not my experiences, because her culture is not my culture. New York is a culture all its own. On the other hand, her experiences as an expat are universal, and her insecurity with the language, the culture and the customs are magnified by her commitment to marrying a French man and living in France for the rest of her life.
For the record, I really loved this book.
Can you read a recipe and have a pretty good idea what it is going to look like and how it will taste? In my family, we read cook books for fun. The recipes Elizabeth Bond has included are great recipes, a great start on French cooking the simple and fresh way. Even someone who has never cooked French food can make most of the dishes she creates in this book. In my very favorite chapter, A New Year’s Feast, there are several recipes for North African dishes I have eaten and loved – and oh, I am eager to try these! Chicken Tajine with Two Kinds of Lemon! Tajine with Meatballs and Spiced Apricots! Oh, YUMMMM!
In one part of the book, the author talks about some very basic differences between how Americans approach life and how the French view life:
I watched the couples walking around the lake. “Maybe it’s the New Yorker in me. I’m too used to rushing around. But everyone here is so relaxed, it’s like they’re moving in slow motion.”
“Why should they rush? They’re not going to get anywhere.”
Sometimes I really have no idea what he is taling about.
“You will never understand. You come from a place where everything is possible.” We lay side by side on the grass, our eyes half closed.
“It’s Henry Miller that said, ‘In America, every man is potentially a president. Here, every man is potentially a zero.’ ”
And then he told me a story.
“When I was sixteen it was time to decide what kind of studies I would pursue. I was the best in the class in Math and Physics, but also the best in Literature. I went to the school library and the woman behind the desk gave me a book. It was called All the Jobs in the World. I looked through it. I found two things I liked: scientific researcher and film director. I brought the book to the front and showed her my choices. ‘Ah non,’ she said, ‘You forgot to look at the key.’ And she pointed to the top of the page. Next to each job were the dollar signs – three dollar signs if the job paid a lot of money, one dollar sign if it paid very little. Next to the dollar sign was a door. If the door was wide open it was very easy to tet this job, if the door was open just a little bit, it was very hard. ‘Regard,‘ she said, ‘You have picked only jobs with no dollar signs and a closed door. Tu n’y arriveras jamais. You will never get there.”
‘You should become an engineer,’ she said. My parents never met anyone who did these other things. We don’t come from that world. They had no friends they could call to get me a job. They were afraid I would fail and they couldn’t help me. They were afraid I would have no place in the society. And I didn’t have the force to do it myself. I didn’t want to disappoint them. So I became an engineer.”
“It’s just like that here. If you want to do something different, if you head sticks up just a little, they cut it off. It’s been like that since the Revolution. You know the saying, Liberte,’ Egalite,’ Fraternite,’ equality is right in the middle. Everyone has got to be the same.
Of all the stories Gwendal has told me, before or since, this one shocked me the most. Never in my life, not once, had anyone ever told me there was something I couldn’t do, couldn’t be.
Have you ever known an expat wife (a woman who has married a man of another culture and lived in his country)? Expat wives are some of the bravest women I have ever met. No matter how long you have been married to a man of another culture, you can still be surprised.
The expat wives I have known have been smart, gifted people, woman who have been blessed to see the world through the eyes of more than one culture, and it changes everything. Their children are amazing – most will speak – and think – in more than one language. They have a sort of international fluidity, as well as intercultural fluency. It isn’t everyone’s choice, but those who chose it often live lives you and I can only begin to imagine. Elizabeth Bond has opened the door a little, and shared some of those experiences with us.
The book I bought has Reader’s Groups questions in the back, and they are good questions. Read the questions first; it gives you food for thought as you read through her experiences.
Sugar Cookies Rolled in Coconut
Sugar Cookies Rolled in Coconut
Ingredients
1 cup butter
1 cup white sugar
1 tablespoon milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 cup finely chopped red and green candied cherries
1/2 cup chopped pecans
• 1 cup flaked coconut
Directions
1. In mixing bowl beat butter or margarine until softened, add the sugar and beat until fluffy. Add the milk and vanilla and mix well.
2. Add the flour and beat until well mixed. Stir in the cherries and pecans.
3. Shape into three 7-inch long rolls. Roll in the coconut to coat.
4. Wrap in plastic wrap and chill for several hours or overnight.
5. Preheat oven to 375 degrees F.
6. Cut rolls into 1/4-inch slices and place on an ungreased cookie sheet. Bake about 12 minutes or until done. Remove to a wire rack and cool.
Christmas Cookies – Check!
This is a time of the year when I count my blessings. And yes, yes, it isn’t the only time of the year, LOL, any opportunity will do, but of all the weeks in the year, the week before Christmas is my favorite.
You know me. I’m a front-loader; when there is something I need to have done, I do it right away so it doesn’t hang over me, growing daily because I am dreading doing it for having put it off. For me, just do it. Then it doesn’t have time to grow!
I will admit, I am still doing some small unavoidable wrapping, but the gifts are mostly bought and/or figured out.
Because I remember what it was to be a working wife and working mother, I volunteered to bake extra Christmas cookies, so my daughter-in law wouldn’t have to worry about it. When you don’t HAVE to do it, it’s fun!
Every year I learn something. This year – and trust me, there have been many many years of baking Christmas cookies – I (gasp) followed the instructions, and used a paintbrush to put the glaze on. Holy Smokes. HOLY Smokes. Had I known, had I trusted, my life would have been so much easier. Friends, if you are painting a glaze onto sugar cookies – use a paintbrush. It works like a charm.
Tiny Pecan Muffins:
I tried a new recipe for the Russian Teacakes; they taste delicious but I like them better when they are balls, not more like cookies:
These are new this year, and so easy I think I will do them every year. They are a sugar cookie, but you make them in rolls, chill them in the refrigerator, then slice and bake. Sooooo EASY! 🙂
These are the hardest, the Rosettes, which you make one by one, standing over hot oil with a metal rod and form, but they are everyone’s favorites, and they are a family tradition, so I do them every year:
For photos of the process, and for recipes for rosettes, you can click here.
Chinese Chicken Salad
A new favorite in our house – and so easy to make:
Chinese Chicken Salad
Ingredients
• 3 tablespoons hoisin sauce
• 2 tablespoons peanut butter
• 2 teaspoons brown sugar
• 3/4 teaspoon hot chili paste
• 1 teaspoon grated fresh ginger
• 3 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 1 pound skinless, boneless chicken breast halves (or I use rotisserie chicken to save time, chopped up)
• 1 package top ramen noodles, broken into little pieces
• 1/4 cup blanched slivered almonds
• 4 cups romaine lettuce – torn, washed and dried
• 2 cups shredded carrots
• 1 bunch green onions, chopped
• 1/4 cup chopped fresh cilantro
Directions:
1. For the dressing, mix together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil.
2. Grill or broil chicken until cooked, cool and slice.
3. Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray, arrange ramen noodles and almond slivers in a single layer and bake 20 minutes or until golden brown. Cool.
4. In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.
It’s what’s for dinner. 🙂
Marrakesh Vegetable Curry
We served this with couscous, but it would be every bit as good with rice – or even just plain. It was so delicious that AdventureMan said he wasn’t hungry any longer, but that he couldn’t stop eating it. It is SO good!
Marrakesh Vegetable Curry
Ingredients
• 1 sweet potato, peeled and cubed
• 1 medium eggplant, cubed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 6 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 tablespoon curry powder
• 1 teaspoon ground cinnamon
• 3/4 tablespoon sea salt
• 3/4 teaspoon cayenne pepper
• 1 (15 ounce) can garbanzo beans, drained
• 1/4 cup blanched almonds
• 1 zucchini, sliced
• 2 tablespoons raisins
• 1 cup orange juice
• 10 ounces spinach
Directions:
1. In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
2. In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
3. Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
4. Add spinach to pot and cook for 5 more minutes. Serve!
Welcome Home Dinner and Empress Rice Recipe
We had a dinner yesterday, to welcome AdventureMan home, and just to gather together friends and family in the area to have a good time.
AdventureMan stuns me with his ability to transfer all those time zones with no effect. He slept through every night, no problems. Amazing resilience. He also bought a great big watermelon, and made juice from it – delicious!
The Happy Baby is now big enough for a high chair. A high chair is a really good thing now, because he has started crawling, and he is really, really fast, especially when he is going after a cat!
Now that he is crawling and jumping and going to school, his little baby fat is turning into muscle:
(Sorry if this one is a little fuzzy, but he is jumping so fast I can’t get a clear photo)
Following traditional Middle Eastern / Southern customs, we had way too much food:
Including several long time favorites, one of which was Autumn Plum Torte:
One old favorite I am making again (I lost the recipe for a while) is Empress Rice. This recipe is so easy, so rich, so so good:
Empress Rice
1 large onion, chopped
1/4 cup butter
2 cups rice, raw
2 cans consomme
1 Tablespoon soy sauce
1 cup sliced mushrooms, drained
2 cups grated sharp cheddar cheese
1/2 cup chopped walnuts
Set oven for 325°F / 160°C
Saute onion in butter until golden brown. Brown raw rice with onion, then add all the rest of the ingredients. (How easy is that??) Grease a 3 quart/litre casserole, cover, and bake in oven for 1 hour and a half, or until liquid is absorbed. 8 – 10 servings.
(I did not make this with mushrooms, because our son doesn’t like mushrooms, but mushrooms make it richer. For church suppers, I sometimes add in some sausage, like smoked turkey sausage, or some chicken chunks.)
Some of the things I served I have shared with you before:
Autumn Plum Torte
Cauliflower Salad
Soused Apple Cake
Rotkohl
It was a great gathering, lots of stories exchanged, lots of laughing, and sweet little Happy Baby went to sleep just as lunch was served, freeing his parents to relax and enjoy a couple hours of socializing. 🙂 My old friend in Germany slipped into my kitchen and functioned as my second right hand; I actually enjoyed having her help because it’s like she knew what I needed before I knew I needed it. We could hardly believe so much time had passed when our last guests left; time just flew by, the sign of a truly memorable gathering.
Publix Helps Us Cook At Home
Through blogging, I became a fan, and then in the way things happen in this wonderful virtual world, a friend of another blogger, John Lockerbie, who writes about many things, my favorite of which is Islamic design. He writes about the architecture, the boats, development in the Gulf, and behind the blogs, we have had our own correspondence.
Recently he commented on the post I wrote about how American health problems are mostly self-inflicted, and could be turned around with proper diet, exercise and preventive visits to the doctor to deter the serious illnesses from showing up. He sent me a reference to a speech made by Jamie Oliver, when he won the TED prize, on changing one small thing in the modern world – teaching us to cook once again in our own homes instead of eating out, eating highly processed, highly salted, highly sugared and highly fatted foods.
There is a Florida chain of supermarkets called Publix, and they are marvelous. Publix is making it easy for people to cook at home. They have a program where they do cooking demos, give out the recipes, and have all the ingredients gathered in one place – at the same price as throughout the store, just located conveniently in this one place – to encourage people to cook at home.
All the ingredients for several recipes:
Close up:
The signage:
Pick a recipe!
I find I am enjoying cooking a lot more here, where shopping is so easy and everything looks so good. Oh yes, and the prices are so low!
5 Minute Chocolate-Cake-in-a-Mug
LOL, sent by a good friend who knows how I love chocolate. 🙂
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don’t be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Thanks Mom: Bread and Eggs / Pain Perdu
Sometimes when my daughter in law is nursing, she gets very hungry. So while she is feeding the baby, I spoon or fork-feed her. It is a wonderful time for me, to be able to nurture and nourish this dear woman who loves our son and bears and nurtures his child. This morning, it was Pain Perdu with little slices of cantaloupe. (I had to look up ‘cantaloupe’ twice. I had no idea spelling cantaloupe was so difficult!)
Thanks, Mom. Bread and Eggs was a big hit. (I also notice that the majority of entries under Pain Perdu look more like what we call French Toast than bread and eggs.)
When I was little, we always loved it when our Dad went away on a trip because he hated eggs, and when he left, Mom would make Bread and Eggs, something they used to make in her family to use up bread which may have gone stale and hard.
It is delicious, but you would not want to eat it often. You start by melting butter РI used about half a stick of butter Рand saut̩ing small bread cubes at a moderately high temperature. Throw in some fresh chopped parsley, or cilantro, keep stirring until the bread cubes are browned. It will smell delicious!
Meanwhile, mix four eggs with a little non-fat half and half, and when the cubes are browned, turn down the heat to moderately low and pour in the eggs. Let them cook for a good minute before you stir things around, and I even use a pancake flipper to flip entire portions while the top is still liquid, so the bread cubes get entirely encased.
Serve when fully cooked.
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