Secrets Revealed

Confession. I never measure anything when I cook. Unless I'm baking, of course, because baking requires precise measurements (which is probably why I rarely bake!) When I started writing this blog I was told I *had* to give measurements when writing out recipes.

Really? Well damn! I cook by smell, by taste, by experience, by trial and error. I'll taste something that's doing its thing on the stove and ask "what's missing? What would ramp this up?" and start literally sniffing through all my spices until I find IT. So if you do try any of my recipes, remember to smell and to taste and remember that my measurements are approximate. To me, cooking is an outlet: relaxing, creative, passionate, inspirational ! Too corny? Okay, I'll digress.

I started cooking for my family when I was a tween (and before that term even existed). My specialty back then was chili. HOT chili. Hot to the point where none of us could eat it chili.  That was before I learned that spices develop and meld as they cook over time. Like, how people always say "It'll taste even better tomorrow"...

That may be true, but I want to eat it TODAY. And Hubby doesn't "do" leftovers (little does he know...but that's a secret for another time). So I tweak and I add until whatever it is tastes just right. To ME. It may be too hot for you, or it may not be hot enough or sweet enough or whatever...that's why I view recipes as suggestions, inspirations, rather than an exact measured science. (Oh! Alton Brown if you're reading this please forgive me! You know I love your scientific mind! and your adorable glasses! )

After WLS a few years ago, flavors became even more important; if you're eating less than a toddler, every little bite had better well taste amazing. 

People have told me that they don't know how to cook, or that they wish they could eat at my house every night, that I should open a restaurant (HA!), or that they just need some new ideas. I've had some male friends who made a game of asking "...and what would you do with X-ingredient..." and nearly hit orgasmic drooling as I'd describe a particular preparation of X-ingredient. (Yeah, I don't hangout with them anymore...it was a little too disturbing!) But the point here is that I was, and still am, surprised by how many people stress out about food and spices and combining them and just creating meals. I mean eating is something you have to do every day. Why waste it on expensive frozen and/or boxed crap when you can eat fresh delicious foods for less money and in little time?

A couple of summers ago my 20-something step-daughter asked me to teach her to cook. She's even more of a picky eater than her father, and aside from Burger King she didn't like anyone's cooking EXCEPT MINE. (Of course I puffed up in self-depreciating pride while secretly pumping my mind fist!)  So she started coming over nearly every night, bought a notebook to write out instructions and ingredients, asked interesting questions, and we had a great time drinking martinis and discussing food. 

Only one HUGE problem: she had SUCH an aversion to touching raw chicken ("it's sliiiimy!"), or ground beef ("it's like brains!"), or steak ("but...but there's blood!") She would physically shudder and nearly vomit every time I handed her a knife.

Needless to say, the lessons didn't last long and I ended up doing what I love best: preparing food. But her company - and the martinis - were fun and fabulous that summer!

So I guess I said all that ~ if you've actually read this to the end ~ to tell you THIS: I am no walk-on-water food Guru. Yes, modesty aside, I do know that I can cook and I love love love to do so, and if you don't like to cook or do and are looking for ideas, I hope you come round again to visit. Tell me your favorites, ask a question or share your ideas (thanks CDH for the suggestion of adding lentils to the Greek Wraps!)

Since Hubby is out with The Boys tonight and I'm not cooking (I think Cooking For One will have to be a future post), for now I'll just leave you with some adorable pics of Sous Chef Lily...

 

What? No dishes for me to clean?

 

 

                   Mmmmm.....is that for ME?!?

 

 



Bad-ass 8 pound lobster I murdered & ate

Get Me to the Greek

I've mentioned before that I live with a Picky Eater. As in he doesn't like to venture far from his comfort zone of foods. Me? I'm an experimentor. Give me something different on the menu, something with unique seasonings or pairings that I've never tried and I'm off on a pleasure rant! It took me months to convince him into trying a new local Lebanese restaurant - and of course once he did he loved it! (just like I said he would. Ahem.)

Cooking the same old same old bores me.

So where to find inspiration that sparks my creativity, is protein rich, AND doesn't give Hubby that look of questionable fear when sitting down to dinner?

Well, sometimes I just stare into the fridge and cabinets until something strikes me, other times I'm faced with an alarming amount of garden produce, and sometimes it's simply about using foods before they spoil. Like last night: Hubby had a few hamburger patties left over from his fishing trip which I could not just allow to be wasted.

Fishing success! 

Hubby adores ground beef. I have nothing against it, but it's certainly not my first choice, therefore coming up with creative new preparations becomes my personal challenge. (If anyone even mentions Hamburger Helper, I swear... I'll. Hunt. You. Down!)

So I had to use these burger patties, but the feta was calling my name...and 20 minutes later,   a delicious discovery was born!





Greek-inspired Wraps

 

Twisted Scallops

Having been raised in Vermont, my formative, introductory years to seafood consisted of frozen stuffed clams (a.k.a. cardboard) and fish sticks (a.k.a. breaded cardboard). I'm sure we must have had fresh fish from the supermarket somewhere along the line, though most likely I wouldn't have eaten it.

It wasn't until my 20's, living on Cuttyhunk Island, that I developed a true appreciation for fresh seafood and my to-this-day love affair with various preparations.

My first big attempt was a disaster. Capitol D. I was cooking for a 20 crew construction team and some of the guys had braved the late November ocean chill and dug buckets of fresh clams. They wanted chowder. I'd never made chowder, had only eaten steamers a handful of times in my young life, but figured how hard could it be? A few spices, some water, some onion and potato. I was reminded to use the clam broth in the chowder, so sure, why not add that in too? Voila! Chowder!

HA!

Though I don't recall exactly what my process was in preparing this so-called chowder, I will never forget the sound of spoons scraping sand across the bottom of bowls, the looks on their faces as they studiously attempted to chew whole clams and swallow the gritty, clear broth. From the crowd of silent voices, one spoke up: "It doesn't taste bad but...you're supposed to remove the necks from the clams."

Duly noted. (I eventually married that kind man)

I felt terrible having disappointed them, and myself, BUT, anticipating a feast that day, the guys had also presented me with two milk crates of live lobsters to steam.  Impossible to mess up steamed lobster, right? Oh, IT SURE IS if you forget to remove the bands from the claws! Hundreds of dollars worth of lobster tasted exactly like rubber bands. Yum.

Lily digs Cuttyhunk Island

Since that time, I've learned much about preparing fresh seafood and continue to develop new flavor profiles (and my creamy clam chowder is divine, if I do say so myself). I serve one form or another of seafood at least twice a week.

Recently I served up a new dish that made me nearly groan with every bite: Seared Scallops with Spicy Coconut Sauce, served over fragrant Jasmine rice, and topped with candied walnuts. Mmmm...!

(and can you believe I DON'T use garlic in this?!)

Speaking of Cheese...

Oh it's one of those days where it's warmer outside than in the house. The sun is in and out with a brisk wind, and even though the temperature reads 70, a sweatshirt and jeans are the dress of the day. I refuse - yet - to give up my flip flops!

The cooler nights this past week are taking their toll on my herbs. The basil is hurting and dropping leaves like...leaves. The cilantro quickly turning to leggy seed. An excellent day to make and freeze pesto!

I adore pesto. Hubby, not so much. (how can anyone NOT like pesto?!?)  I've seen many folks freezing pesto in ice cube trays, but having none, I prefer the little Ziplock* snack size baggies. (oh, you nay-sayers of plastics just breathe!) They hold and freeze portion perfect sizes of everything, and keep the freezer organized. I'll thank myself next February when I toss one little frozen pesto baggie into the fridge in the morning to defrost, warm it, add cheese, and enjoy the fresh herby flavors of summer for dinner! No fuss no muss. 

Alas, as I said, Hubby doesn't care for pesto so I will not force it upon him.

But speaking of cheese.... 


Sassy Cheesy Chicken


You may have noticed that I incorporate cheese into many dishes. Again, we're not talking pounds of it, but moderate amounts can ramp up plain baked chicken, fish, veggies (just about anything!) into a meal they will remember. And it's protein. My cheese drawer generally contains the basics: Cabot Vintage Extra Sharp Cheddar* (yeah, we're northerners!); apple smoked mozzarella (perfect pairing with tomatoes and basil); Feta (what I don't do with feta!); and of course Pecorino Romano (it's like parmesan's bolder cousin).

Mmmm...now I have cheese on the brain.  Baked cheese! Oh mama...I am in the mood for Sassy Cheesy Chicken tonight. Paired with Savory Sweet Potatoes and baby peas. What better to warm the house?



*Trademark

Waist Not

You would think by the amount of food my Hubby intakes that he would be terribly pudgy. Ha! This is hardly the case. Despite the fact that he will inhale two Big Macs in six bites "as a snack", the man has remained trim and muscular for the 18 years that I've known him. Whether it's due to his genetic metabolism, the fact that he works physically, or the superb meals I create for him using only fresh ingredients (of course!), it's all an unjust mystery to me. Though the majority of the meals I make are healthy, I swear I can feel my ass expand just watching the amount and vigor with which he eats.

I, on the other hand, consume less than your average toddler and adhere to the following:

• Protein, protein, protein (minimum of 60 grams per day)
• low to no sugar
• very few breads/pasta/rice/potato carbs (they expand and fill too quickly)

For the gastric by-pass patient, a yogurt and a cheese stick is considered a meal.

How blah!

My feeling is that no matter how much or little you are able to consume, every bite should be divinely designed and savored for full flavor impact.

I say a healthy "bottom line" for all body types and metabolic speeds is moderation. It's okay to USE real, unsalted butter - not Paula Deene amounts -  just enough to add moisture and flavor. If your pasta is not whole wheat once in a while, it will not kill you. I see so many people go overboard over what's reportedly healthy, and miss out on some of life's greatest flavors.  

Today Hubby has requested "his" meatloaf. Oh, the meat and potato. So humble. So comforting. So yet again I find myself venturing toward the line of Winter vs Summer meals (because it IS technically still Summer. Damn it!)   Still, much as I hate to, there's no denying the distinct (48 degree!) chill in the early morning air, despite the peppers and tomatoes still abundantly ripening in the garden.

I call this Hubby's Favorite Meatloaf  because a) he would choose ground beef over steak any day and b) one night he made the suggestion of mixing tomato sauce with the meat itself, rather than just baked on top. Huh. Personally, I've never seen meatloaf made that way, but I'll be darned if it isn't DELICIOUS!

"Yes please, I LOVE meatloaf"

See - You Can Cook at Sea



Cuttyhunk Island

Being married to a spontaneous man - the Planner that I am - I've learned to fly by the seat of my pants as daily anticipations take a 180.

For instance: As I was planning dinner the other day, Seafood Stuffed Portabello Caps, Hubby threw me the curveball: "Pack it up, let's go to Cuttyhunk" !

See, over the past few weeks he's been working diligently to get our Thompson cabin cruiser back in running order. It's been sitting in dry dock in our yard for about 4 years. Cuttyhunk is a small island off the coast of Massachusetts, the farthest of the Elizabeth Islands, and in fact, the remote location where we met.

Of course I was excited to take the boat out for her first open sea adventure in a long time! However, it created challenges to plan and pack quickly and compactly. And flavorfully, of course. Just because we're roughing it on the boat or camping, doesn't (in my mind) relegate us to dining on hot dogs and beans.

Luckily my planned portabello caps were perfect since they can be baked, broiled or grilled! In less than 30 minutes I had everything prepped, packed and ready to hit the open waters of Buzzards Bay for what turned out to be the quintessential perfect late-summer boating day.

Lily's 1st Big Boat ride

Say Cheese

Cheese.

Enough said?

Is there any food that has more variations of textures, forms, and oh yes: flavors?

I love tomatoes, and in fact, pop the Cherub grape ones like m&m's, but when it comes down to it, your tastebuds pretty much know what's in store when you eat a tomato.

With cheese you can pick your palate's destination. From creamy Brie to an apricot Wensleydale, a goat's milk log rolled in crushed pistachios, the tang of a good jarlsburg and the bite of a Danish blue.   And don't get me started on cheddars. If you have never taken a bite of an extra sharp Cabot Vintage cheddar after consuming rich, dark chocolate cake....well my friend, you simply don't yet know heaven!

I like to mix up cheese combinations in my meal creations, break out of the norm so to speak. Why use a plain cheddar and Velveeta (ahem not real cheese) when you can make an incredible Mac n Cheese with pepper jack and aged cheddar? Or Asiago and Fontinella? Let your flavor imagination soar!

Given the season of harvest - and the abundance of tomatoes in my fridge - tonight we will be making Not-Your-Average-Pizza.

Those who know me know how I scorn pre-packaged foods. Outside of the occasional Pillsbury crescent roll tube or brownie box mix, I believe making foods yourself is easier, less expensive, and tastes a hell of a lot better.

However. Tonight I will cheat and use a  purchased Calise Bakery fresh pizza dough. {gasp!}

Don't judge me.

"Lily, say cheese!"