tag:blogger.com,1999:blog-36809190284822936642024-03-13T10:49:40.610-04:00Kitchen AlmanacRoz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-3680919028482293664.post-84840620329003429212011-12-04T19:36:00.008-05:002011-12-04T19:50:51.935-05:00Steamed Tangerine Meatballs<a href="http://2.bp.blogspot.com/-oD7EO_4WQHY/TtwU9PwXbZI/AAAAAAAAAro/KMKyMSpuPcg/s1600/Steamed%2BTangerine%2BMeatballs%2Bcropped.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 291px; height: 400px;" src="http://2.bp.blogspot.com/-oD7EO_4WQHY/TtwU9PwXbZI/AAAAAAAAAro/KMKyMSpuPcg/s400/Steamed%2BTangerine%2BMeatballs%2Bcropped.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5682439872268692882" /></a><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><u><br /></u></span></div><a href="http://2.bp.blogspot.com/-oD7EO_4WQHY/TtwU9PwXbZI/AAAAAAAAAro/KMKyMSpuPcg/s1600/Steamed%2BTangerine%2BMeatballs%2Bcropped.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div><b><i><b><i><b><i><p class="MsoNormal" style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">I love Pat Tanumihardja's </span></span></span></span><a href="http://theasiangrandmotherscookbook.wordpress.com/"><span style="color: rgb(0, 34, 226); text-decoration: none; "><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"><b>The Asian Grandmothers Cookbook</b>.</span></span></span></span></span></a><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"> The recipes are enticing and the interviews with the grandmothers are very moving. For someone like me who never had the chance to get to know her grandmothers very well, it's fun to get a dose of grandmotherly love via these dishes.</span></span></span></span></p></i></b></i></b><b><i><p></p></i></b><p></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"> <o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">Furthermore, the book is beautiful. The combination of the photographs and graphic design is really breathtaking. There is also a great guide to ingredients used in Asian cooking, and this knowledge, combined with what you can learn by reading </span></span></span></span><a href="http://www.amazon.com/Asian-Grocery-Store-Demystified-Guides/dp/1580630456"><span style="text-decoration:none;text-underline:nonecolor:#0022E2;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">The Asian Grocery Store Demystified</span></span></span></span></span></a><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">, should get you through any shopping trip or provisioning adventure. You should also check out this </span></span></span></span><a href="http://www.epicurious.com/articlesguides/seasonalcooking/farmtotable/visualguideasianproduce"><span style="text-decoration:none;text-underline:nonecolor:#0022E2;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">visual guide to Asian fruits and vegetables.</span></span></span></span></span></a><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"> I can't recommend this book as a gift (or present for yourself) highly enough. It satisfies on all levels.<o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"> <o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">As soon as I saw the recipe in Patricia's book for Steamed Tangerine Meatballs I was instantly intrigued. I had to try it! The recipe is quick and simple, and the addition of tangerine peel to the meatballs gives them a wonderful flavor. (You can read about my previous personal history with meatballs </span></span></span></span><a href="http://rozcummins.blogspot.com/2011/12/meatballs-personal-history.html"><span style="color: rgb(0, 34, 226); text-decoration: none; "><span class="Apple-style-span"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">here</span></span></span></span></span></a><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">.)<o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"> <o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"> <o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">Making the Meatballs</span></span></span></span></p><p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"></span></span></span></span><span class="Apple-style-span" style="font-style: normal; font-weight: normal; "><b><i></i></b></span></p><b><i><p class="MsoNormal" style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">I looked in the local Asian and specialty markets for dried tangerine peel but there was none to be found, even though I know I've bought some in the past. Since I couldn't find any dried tangerine peel I bought a fresh tangerine, peeled it, took a knife to the back (inside side) of the peel and made sure I got as much of the pith (soft white part) off the peel as I could. I twisted the fresh peel over the ground meat to catch as much of the oil that was expressed when I twisted it as possible. Then I popped the peel into the toaster oven for a few minutes. It didn't have the same great concentrated flavor and slightly bitter bite that you get with dried tangerine peel, but it was still good.</span></span></span></span></p></i></b><p></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"> <o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">I chopped the ginger and scallions and added the cornstarch, sugar, salt, and black pepper to the ground beef. I made a double batch since there were six of us for dinner. I rolled the ground meat into balls and then steamed them. They were delicious on their own but I decided to make a dipping sauce to accompany them. I threw together a sauce made of tamari, ginger, garlic, scallions, honey, sherry, and black pepper, and I also added some tangerine juice and pulp from the innards of the tangerine that I had peeled. (My friends who had dinner with me said I should write down the recipe but I was playing Scrabble with them while I was making the sauce, so I was just going by taste and not paying attention, but I will make the sauce again sometime soon, record the amounts, and post it on this blog.)<o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"> <o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">The meatballs were delicious and I served them with rice and a chopped cucumber salad that my friend made. Six of us devoured the entire batch. I can't wait to make these again and to delve deeper into more of the recipes in Patricia's book.<o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"> <o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">The Recipe</span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"> <o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">Steamed Meatballs with Tangerine Peel</span></span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">(Niu Rou Yuan)</span></span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"> <o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">Denver-based nutritionist Mary Lee Chin and her mother Bow yee Lee Chin have always made their own dried tangerine peel, a common ingredient in Chinese dishes. Just save the skins after peeling a tangerine (or orange, mandarin, or tangelo), place them in a covered basket to dry for a week and then store in an airtight container. The peels can also be dried out in a very slow oven or in a dehydrator. Mary says it’s important to scrape the pith (the white inner part of the peel) before drying to remove the bitterness.<o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"> <o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">Time: 45 minutes<o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"> <o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">Makes: 4 to 6 servings as part of a multicourse family-style meal</span></span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"> <o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">2 green onions, greenparts only, finely chopped</span></span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">1 1/2-inch-square piece dried tangerine peel, soaked in water until soft pith removed, and very finely chopped</span></span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">1-inch piece fresh ginger, peeled and grated (1 tablespoon)</span></span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">2 tablespoons cornstarch</span></span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">1 teaspoon salt</span></span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">1/2 teaspoon sugar<o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">1/4 teaspoon freshly ground black pepper</span></span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">1 pound lean ground beef (preferably sirloin)</span></span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"> <o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">In a large bowl, mix together the green onions, tangerine peel, ginger, cornstarch, salt, sugar, and pepper. Add the ground beef and mix gently with your hands. Set aside for 15 minutes to allow the flavors to blend.</span></span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"> <o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">Set up your steamer. Fill the steamer pan half full with water and bring to a rolling boil over high heat. Reduce the heat to medium until you are ready to steam.</span></span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"> <o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">Shape the beef mixture into about 16 one-inch balls. Arrange the meatballs in a single layer on a greased pie plate (or rimmed platter) that will fit inside a steamer without touching the sides. The size of your steamer will determine how many meatballs you can steam at a time.</span></span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"> <o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">Return the water in the steamer to a rolling boil. Place the plate of meatballs in the steamer basket or rack. Cover and steam the balls over high heat for 7 to 8 minutes, or until they are firm to the touch and cooked through.<o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"> <o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">Turn off the heat and wait for the steam to subside before lifting the lid. Lift it away from you to prevent scalding yourself and to keep condensation from dripping onto the meatballs. Carefully remove the meatballs and set aside to cool. Repeat as many times as necessary.</span></span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"> <o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">When the meatballs are cool enough to handle, transfer to a serving platter and serve.</span></span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"> <o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">Pat's Notes: Tangerine peel is used to flavor meat and poultry dishes. Large pieces are added to braised dishes, but the peel is usually ground or minced for stir-fries. Dried tangerine peel can be found in plastic packages where seasonings are shelved.</span></span></span></span></p> <!--EndFragment--> </i></b><p></p> <!--EndFragment--></div></div>Roz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.com6tag:blogger.com,1999:blog-3680919028482293664.post-74908687980369789442011-12-04T14:59:00.003-05:002011-12-04T15:31:43.600-05:00Meatballs: A Personal HistoryI grew up in a (mostly) Irish family and we never, ever had meatballs, so my introduction to meatballs was via the school cafeteria hot lunches I ate when I was a kid. On Mondays we had meatloaf and then on Wednesdays we had spaghetti and meatballs and I suspect they just crumbled up the leftover Monday meatloaf and threw it into the spaghetti sauce.<br /><br />I absolutely adored spaghetti (which we rarely had at home) but I never quite warmed to the meatballs. I would eat the starch and ignore the protein (even though I had been trained by my mom to do the exact opposite. I could hear her voice in my head: "Eat the protein first! Only when you're done with the protein may you have some starch!") I really didn't care for the meatballs, though, and never got into enjoying them until years later when I tasted my first Swedish meatball.<br /><br />Encountering Swedish meatballs for the first time was one of those "Where have you been all my life?" moments. The combination of creamy sauce and savory meat flavor was an instant winner in my book. I still, however, eschewed the classic Italian meatball.<br /><br />The only Chinese food I ever had growing up was the awful boil-in-bag frozen stuff my mom loved to serve because it was so easy to prepare. LaChoy may have intended to make <a href="http://www.youtube.com/watch?v=u-tBrPl8Vs8"></a><a href="http://www.youtube.com/watch?v=u-tBrPl8Vs8">"Chinese Food... </a><a href="http://www.youtube.com/watch?v=u-tBrPl8Vs8">Swing American!"</a>, but the dinners we had were sad, gray affairs, featuring lifeless boiled bean sprouts as the main attraction. Nothing had any texture, color, or flavor. (And coming from someone who grew up on Irish cuisine, trust me, that is quite a damning statement!) Blech! I thought I hated Chinese food.<br /><br />When I was a senior in high school one of my friends invited me to go out to dinner with her family at a local Chinese restaurant. I had never been to a Chinese restaurant before. I couldn't believe the tastes and smells. I found out that I really liked Chinese food that had actually been made from fresh ingredients and cooked in woks rather than boiled in bags. I had what is now my #1 comfort food - Hot and Sour Soup - for the first time that night, thus beginning a very satisfying lifelong affair.<br /><br />Still, I didn't encounter Peking Ravioli until I moved to Boston right after graduating from college. I love Peking Ravioli but the quality of the dough that surrounds the delicious nugget of meat varies vastly. Sometimes you can get <a href="http://www.yelp.com/biz/chung-shin-yuan-newton">Peking Ravioli with a thin, delicate layer of dough encasing the savory morsel of meat</a>. Other times, the ravioli are covered with twice as much dough as there is filling.<br /><br />When I am faced with a dumpling that is too doughy for my taste, I use my chopsticks to perform a meatballectomy and I carefully extract the savory meat from the doughy shell. After having done this a few times in restaurants I decided to try to make Peking Ravioli meatballs at home. I experimented with different combinations of ground beef, scallions, garlic, and ginger, and sometimes I would add five spice powder. Usually I'd cook the meatballs in a little bit of beef broth and then serve them over rice using the broth as the sauce. It's delicious!<br /><br />As soon as I saw the recipe in Patricia's book for Steamed Tangerine Meatballs I was instantly intrigued. I had to try it! The recipe is quick and simple, and the addition of tangerine peel to the meatballs gives them a wonderful flavor. To read my account of making - and tasting! - the meatballs, see this <strong><a href="http://rozcummins.blogspot.com/2011/12/cookbooks-for-holiday-gifts.html">previous post.</a></strong>Roz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.com0tag:blogger.com,1999:blog-3680919028482293664.post-70996507305235487292011-10-19T23:41:00.003-04:002011-11-09T21:44:35.720-05:00“You got a homesick, I got a homesick too.”<!--StartFragment--> <p class="MsoNormal" align="center" style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">UMass/Boston has a reputation as a wonderful place for international students to study business. I taught Professional Writing at the College of Management for several semesters, and I tried to focus the in-class writing exercises on topics and formats one might use in a business setting, such as memos, emails, and reports. I knew that a lot of my students were very homesick, however, so one day when we had to go over how to write a letter, I decided to read them an essay by my friend Monica Bhide about what it was like for her when she was a student far away from home and far from all the people she loved and all the foods that might comfort her.</span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"> </span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">I read the class a </span><a href="http://www.mbhide.typepad.com/my_weblog/books/]"><span class="Apple-style-span" style="font-size: medium;">section</span></a><span class="Apple-style-span" style="font-size: medium;"> from her contemporary Indian cookbook </span><i><span class="Apple-style-span" style="font-size: medium;">Modern Spice. </span></i><span class="Apple-style-span" style="font-size: medium;">In it, she spoke about being so lonely when she arrived at graduate school in Lynchburg, Virginia that she cried and prayed to Lord Krishna. She missed familiar foods, so she borrowed some rice and cardamom from a neighbor and began to make her mother’s rice pudding. The aroma filled the apartment with the smells of home. The scent of the cardamom enticed a neighboring Indian Engineering student and drew him, as if by magic, to her apartment. <o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">Dear reader, she (eventually) married him.</span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">All the students in the class – men as well as women – gasped with surprise and then sighed with pleasure at the fairytale ending of this story. (For another retelling of this story, read Monica’s </span><a href="http://www.saveur.com/article/Kitchen/Queen-of-Spices)"><span class="Apple-style-span" style="font-size: medium;">article on cardamom</span></a><span class="Apple-style-span" style="font-size: medium;"> from </span><i><span class="Apple-style-span" style="font-size: medium;">Saveur</span></i><span class="Apple-style-span" style="font-size: medium;"> magazine</span><span class="Apple-style-span" style="font-family:'Times New Roman';"><span class="Apple-style-span" style="font-size: medium;">.)</span></span></p> <p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">As I read this essay to my students, I could feel an odd combination of emotions stirring in the room: sadness and longing combined with the comfort of being in a place where these feelings were not only recognized but shared with others. I could sense some eyes tearing up, including my own.</span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"> </span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">The students set about responding to Monica’s essay by writing letters to her. Nineteen out of the twenty students in the class were non-native speakers from other countries. There were students from Russia, the Dominican Republic, Poland, Thailand, Nepal, The Republic of Congo, Japan, Taiwan, China, Bangladesh, Korea, Lebanon, and Ghana. There was only one student, a young woman, who was raised in America. I realized that I had placed her in a difficult position: clearly everyone else could relate to what it was like for Monica to be homesick, but what would the native-born student have to say about this story?<o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">As the students composed their letters to Monica, I thought about my own family’s immigrant past. My great-grandfather grew up in Limerick, Ireland, where his father was an estate manager at Croom House, one of the Great Houses of Ireland, and one of the only ones that was still in Catholic hands at the time. There was limited opportunity in Limerick, and my great-grandfather wanted to work and own his own land. He knew he needed to leave home in order to create the life he imagined. First he went to England. He was unable to find work there, I assume because he was an Irish Catholic. He announced to the family that he was planning to go to America. Lady Lyons, the mistress of Croom House, wrote my great-grandfather a letter of recommendation naming all of his gardening and farming skills, and she also wrote a letter to him, imploring him not to go to America. It was the height of the Civil War and, she noted, “Young Irish men are cannon fodder.” He came anyway. He encountered a lot of NINA signs (No Irish Need Apply) and he eventually settled in Vineland, NJ, where he grew tomatoes for a living. His two sons went on to become surgeons – a great leap for first generation immigrants.</span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">I recognize the same ambition and drive in my students. Many have extraordinary job responsibilities in addition to caring for their families. The students who take the once-a-week night classes are so busy that it is sometimes hard for them to find time to do their homework, but they manage it somehow. It was very clear to me that most of them were operating on a huge sleep deficit.</span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">When it was time for the students to read their essays to the class, everyone was completely engaged. Students spoke of being overwhelmed by the price of food. One young woman said, “In Taiwan, the food is affordable, delicious, and you can get it anywhere. Here, the food is expensive, it doesn’t taste good, and it’s hard to find.” Others commented on the fact that the food here just doesn’t taste right because the ingredients aren’t as fresh or as good as they are in their own countries, especially those from warmer climates with year-round growing seasons. “At home, our food is never more than a day from the field, and sometimes only a few hours,” one student observed. “I miss my tropical life,” mused another wistfully.</span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">Learning to cook was an issue for many. “When I came here,” said a student from Bangladesh, “I didn’t even know how to cook rice! Now I can make enough food for a party for fifteen people!” Several students described having to learn to cook for themselves, and those who live by themselves talked about how odd it felt to eat alone. A student from Lebanon described smelling the aroma from a dish prepared by her cousin and recognizing it as one that her grandmother used to make. She said that the scent reduced her to tears instantly.</span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">When the time came for the American-born student to read her letter, she too described the feeling of homesickness and what it felt like to long for a specific food: “I had always heard that the food in Italy was fantastic, but when I got there, I missed my Nana’s noodles in gravy!” She spoke about the importance of tradition and taking time to cook and eat with family. Everyone in the class nodded in agreement.<o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">One student’s letter to Monica began, “You got a homesick. I got a homesick too.” His grammar wasn’t perfect, but the sentiment was heartfelt and exact. Recognizing and sharing a feeling of loneliness and isolation brought our class together, and it really made me wish that we had access to a kitchen, so that we could share our culinary love letters to home at one big table.</span></span></p> <!--EndFragment-->Roz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.com4tag:blogger.com,1999:blog-3680919028482293664.post-65767835622852923022011-09-11T11:31:00.003-04:002011-11-05T09:59:06.791-04:00My odd little essay re 9/11<!--StartFragment--> <p class="MsoTitle" style="text-align: center;"><b>My Shirley Temple Bender</b></p> <p class="MsoTitle" style="text-align: center;"><span style="font-weight:normal">By Roz Cummins</span></p><p class="MsoTitle" style="text-align: center;"><br /></p><p class="MsoTitle" style="text-align: left;"><span style="font-weight:normal"></span>“Hey, boys, do you want Shirley Temples?” my friend Elizabeth asks her son William, who is dining, on this late August evening, with his best friend and neighbor Johnny. They are seven and about to enter third grade.</p><p class="MsoTitle" style="text-align: left;">“What’s a Shirley Temple?” Johnny asks.</p><p class="MsoTitle" style="text-align: left;">“It’s a cocktail,” William replies, shrugging slightly in a this-is-no-big-deal-we-drink-cocktails-every-night seven-year-old’s version of studied nonchalance. Johnny nods as if now everything makes sense. “Can I have one too?” I hear myself ask. It’s been a while since I’ve had a Shirley Temple.</p><p class="MsoTitle" style="text-align: left;">This is one of the last of the summer evenings of bare feet and no homework and going to bed when you feel like it. The boys seem blissfully unaware of their impending doom, but Elizabeth and I have the grown-up habit of spoiling the present with preoccupying thoughts about the future and the beginning of school and work and autumn and the rest of our lives. Maybe that’s why she offered them a treat. She is the coolest mom around.</p><p class="MsoTitle" style="text-align: left;">She indulges me as well. “On the rocks?” she asks me archly. “Straight up,” I reply, “and make it a double.”<span style="mso-spacerun: yes"> </span>Elizabeth and I are famous among our friends for our nearly tee-totaling ways so it’s fun to use grown-up drink-talk, since we never do. “I don’t know,” she says with mock concern, “don’t forget – <i>it’s a cocktail!</i><span style="font-style:normal"> Oh, but you’re staying the night, right? So you don’t have to drive. Well okay then, a double Shirley Temple for the lady at the kitchen table.” She even puts two cherries in my drink.</span></p><p class="MsoTitle" style="text-align: left;"><span style="font-style:normal"></span>I bring the glass to my lips and enjoy the bubbles and fizz and the ginger smell. The golden liquid is marbled with crimson spirals of unfurling grenadine. The childhood pleasure of drinking Shirley Temples and the glamour of taking part in the grown-ups’ cocktail hour rituals does a fleeting memory dance across my mind. My friend Sally, the consummate New Yorker, always whispers “Shirley Temples at the Rainbow Room” in my ear whenever we air-kiss good-bye, suggesting that it’s a jaunt, a secret friend-tryst, that we must plan to go on <i>sometime soon</i><span style="font-style:normal">, sometime when we’re both back home in New York. It is, however, always somewhere off in the future. It is never on our immediate list of things to do.</span></p><p class="MsoTitle" style="text-align: left;"><span style="font-style:normal"></span>I drink Elizabeth’s Shirley Temple and it’s delicious – refreshing, flavorful, quite fantastic, really. “You make a mean Shirley Temple, barkeep.” I tell her.</p><p class="MsoTitle" style="text-align: left;">“Thanks,” she says. “It’s all about the grenadine. You can’t skimp on it. It’s the basic building block of a successful Shirley Temple.”</p><p class="MsoTitle" style="text-align: left;">“Well, I’ll certainly keep that in mind,” I say and then I empty my glass.</p><p class="MsoTitle" style="text-align: center;">*</p><p class="MsoTitle" style="text-align: left;">Later, after William has been in bed for a while and Elizabeth and I are sitting around the kitchen table talking, he suddenly cries out <i>“I’m not cozy!”</i><span style="font-style:normal"> He sounds sort of panicky, as if he is even more horrified by the notion that he has only just now made this discovery than by the lack of coziness itself.</span></p><p class="MsoTitle" style="text-align: center;">*</p><p class="MsoTitle" style="text-align: left;"><span style="font-style:normal"></span>The next day I head back to Cambridge, leaving behind hills and valleys and boys about to begin school, and the friend who will make me a Shirley Temple and put two cherries in my glass. I’m headed back to a pile of unfinished articles that are in the research stage. Right now I’m working on a piece about Turkey red damask.</p> <p class="MsoNormal" style="text-indent:.5in"> <o:p></o:p></p> <p class="MsoNormal" align="center" style="text-align:center;text-indent:.5in">*</p> <p class="MsoNormal" style="text-indent:.5in"> <o:p></o:p></p> <p class="MsoBodyTextIndent"><span class="Apple-tab-span" style="white-space:pre"> </span>When September begins a few days later, the pace of life suddenly quickens. Harvard Square fills with returning students. From my office I can hear young women squealing with excitement when they first catch sight of one another after a summer apart.</p> <p class="MsoBodyTextIndent">I spend most of my time researching the history of red dye. I go to libraries and museums and I track down accounts of dyeing secrets being smuggled out of Turkey and Venice and into different kingdoms in Europe, each country hoping to establish its own red-dye industry and capture a bigger share of the market. Eventually a German chemist revolutionizes the dyeing process by developing artificial dyes that produce uniform results rather than the unreliable red made from madder root, and suddenly knowledge of the old materials and techniques becomes worthless. Just like that. No more espionage, no more spying, no more international intrigue. </p><p class="MsoBodyTextIndent"><o:p></o:p></p> <p class="MsoBodyTextIndent"><span class="Apple-tab-span" style="white-space:pre"> </span>The editors want me to write captions for some of the beautiful examples of Turkey red damask that they’ve found and they send me photos to look over. In addition to blankets and tablecloths, they have suggestions for what to do with scraps of Turkey red, such as making a tea cozy or a Christmas stocking out of the remnants of a flea market find.</p><p class="MsoBodyTextIndent" style="text-align: center;">*</p><p class="MsoBodyTextIndent">It’s a beautiful Tuesday morning, almost strangely so. The air is sweet and cool and the sky – an intense blue – seems to be taunting those heading to work or school. As I approach my car I discover that it has a flat tire and I’m secretly grateful for a reason to linger on my porch rather than scurry indoors to sit at a computer. I still have work to do, though, so I get out my cell phone and begin my round of work calls after placing a call for help with Triple A. First I call one of the editors in New York about the Turkey red article. I get his voice mail and leave a message: “We have to talk about the tea cozies. Call me!” After hanging up I think of something else I have to add and then am unable to get through. I get nothing but busy signals, which seems odd. Eventually I get a message that all the lines to New York City are tied up.</p><p class="MsoBodyTextIndent" style="text-align: center;">*</p><p class="MsoBodyTextIndent">I call the friend with whom I am supposed to have lunch. “I don’t think I can make it today,” I tell her, “my car has a flat tire and there’s going to be a few hours wait to get it fixed.” “Well, that’s not a problem because it’s pretty crazy around here,” she replies.</p><p class="MsoBodyTextIndent">This is how our conversations always begin, so I say, “What’s happening?” expecting her to tell me that a colleague has gone berserk or that a server is down but instead she tells me that a plane has flown into the World Trade Center. And then another. And then the Pentagon.</p><p class="MsoBodyTextIndent">I feel myself sink to my knees. I grab the iron railing as I sit down on the stone stairs to the porch. “You didn’t know? You haven’t heard?” she asks me. “No,” I say, barely able to get the word out. “Well, I hope everyone in your family is okay. I’ve got to go. We’re closing for the rest of the day. Let’s talk later.”</p><p class="MsoBodyTextIndent">I know instantly that someone I know will have been killed. I think of friends and family members working in or around the towers and I start to keen. I feel like an animal, like a wolf or a coyote. A yelp starts deep inside my chest and makes its way through my throat to the surface and I gulp for air. I feel like I’m trying to swallow a slippery liquid. I can’t catch my breath. Finally I am able to inhale and I stand up and go inside.</p><p class="MsoBodyTextIndent">I start my round of phone calls to friends. It takes many attempts to get through, but the friends that I am able to reach tell me that they and their husbands are safe, have walked away from it, have made it all the way uptown or to New Jersey.</p><p class="MsoBodyTextIndent">“It’s amazing,” one friend tells me, “I thought that there would be lines everywhere, people lining up to take money out of the bank or buy food, but the only lines I’ve seen have been people lining up to give blood.” I burst into tears when she tells me this.</p><p class="MsoBodyTextIndent">I turn on the TV and see the footage of one plane and then the next hitting the towers, and then the towers themselves falling down. I am riveted to the screen, barely breathing because I am so tense. There is still a fourth plane missing, they say. All other planes that have been in the air have been instructed to land. There is just that one still-missing plane.</p><p class="MsoBodyTextIndent">I walk to a friend’s house. Her face is red from crying. We sit on the couch, side by side, staring at the TV. Eventually we turn it off and I walk home. I know my body is moving as I make my way down the sidewalk, but I feel empty and strange. I make my way home on autopilot and remember nothing about the trip.</p><p class="MsoBodyTextIndent">As evening falls I resume my TV vigil. I feel as though I cannot leave the couch. I cannot stop watching TV. I have no appetite but eventually I am thirsty. There is nothing to drink in the house except for the ginger ale, grenadine, and Maraschino cherries I recently bought, inspired by Elizabeth’s Shirley Temple. All night I sit in the blue light of the television drinking glass after glass of sweetness and innocence until they are all gone.</p><p class="MsoBodyTextIndent">.<span class="Apple-tab-span" style="white-space:pre"> </span>.<span class="Apple-tab-span" style="white-space:pre"> </span>.<span class="Apple-tab-span" style="white-space:pre"> </span>.<span class="Apple-tab-span" style="white-space:pre"> </span>.<span class="Apple-tab-span" style="white-space:pre"> </span>.<span class="Apple-tab-span" style="white-space:pre"> </span>.<span class="Apple-tab-span" style="white-space:pre"> </span>.<span class="Apple-tab-span" style="white-space:pre"> </span>.<span class="Apple-tab-span" style="white-space:pre"> </span>.<span class="Apple-tab-span" style="white-space:pre"> </span>.<span class="Apple-tab-span" style="white-space:pre"> </span>.<span class="Apple-tab-span" style="white-space:pre"> </span>.<span class="Apple-tab-span" style="white-space:pre"> </span>.<span class="Apple-tab-span" style="white-space:pre"> </span>.<span class="Apple-tab-span" style="white-space:pre"> </span>.<span class="Apple-tab-span" style="white-space:pre"> </span>.<span class="Apple-tab-span" style="white-space:pre"> </span>.<span class="Apple-tab-span" style="white-space:pre"> </span>.<span class="Apple-tab-span" style="white-space:pre"> </span>.<span class="Apple-tab-span" style="white-space:pre"> </span>.</p><p class="MsoBodyTextIndent">This essay is dedicated to my high school and college friends who died in 9/11 and to the families they left behind, and to all those who perished and those who lost loved ones.</p> <!--EndFragment-->Roz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.com3tag:blogger.com,1999:blog-3680919028482293664.post-78573134962125015452010-11-07T22:52:00.003-05:002010-11-07T22:58:29.200-05:00Lynne C. Anderson will speak about her new book Breaking Bread: Recipes and Stories from Immigrant Kitchens on Tuesday, November 9th<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_U4TmhCCj8MY/TNd0pJ-OGaI/AAAAAAAAAoo/tMlgM-TVzbQ/s1600/Breaking+Bread.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 110px; height: 166px;" src="http://4.bp.blogspot.com/_U4TmhCCj8MY/TNd0pJ-OGaI/AAAAAAAAAoo/tMlgM-TVzbQ/s400/Breaking+Bread.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5537022517275662754" /></a><br /><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:Times;font-size:medium;">Lynne C. Anderson will give a talk on her new book “<a href="http://www.amazon.com/Breaking-Bread-Immigrant-Kitchens-California/dp/0520262573">Breaking Bread: Recipes and Stories from Immigrant Kitchens</a>” Through stories of hand-rolled pasta and homemade chutney, local markets and backyard gardens, and wild mushrooms and foraged grape leaves—this book recounts in loving detail the memories, recipes, and culinary traditions of people who have come to the United States from around the world. Chef and teacher Lynne Anderson has gone into immigrant kitchens and discovered the power of food to recall a lost world for those who have left much behind. The enticing, easy-to-prepare recipes feature specialties like Greek dolmades, Filipino adobo, Brazilian peixada, and Sudanese mulukhiyah. Together with Robin Radin’s beautiful photographs, these stories and recipes will inspire cooks of all levels to explore new traditions while perhaps rediscovering their own culinary roots.</span><div><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:Times;font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:Times;font-size:medium;">The meeting will take place at 6 pm on Tuesday, November 9th at the Schlesinger Library in Radcliffe Yard, in Cambridge, MA.<br /></span><div><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:Times;font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:Times;font-size:medium;">http://www.culinaryhistoriansboston.com/public.htm</span></div></div>Roz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.com0tag:blogger.com,1999:blog-3680919028482293664.post-46280248950947829802010-10-07T10:51:00.001-04:002010-10-07T10:54:42.323-04:00Joe Carlin will speak on The Humble Clam on 10/26 for Culinary Historians of Boston<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_U4TmhCCj8MY/TK3eqfAqHTI/AAAAAAAAAog/2HLJTxFIIyc/s1600/ClamBox101.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 260px;" src="http://3.bp.blogspot.com/_U4TmhCCj8MY/TK3eqfAqHTI/AAAAAAAAAog/2HLJTxFIIyc/s400/ClamBox101.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5525317139313597746" /></a><br /><div><span class="Apple-style-span" style=" border-collapse: collapse; font-family:arial, sans-serif;font-size:13px;"><div><span style=" ;font-family:garamond, serif;"><span style=" ;font-size:large;">On Tuesday, October 26th from 6 – 8 pm at the Schlesinger Library, Joe Carlin will speak on</span></span></div><div><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span style="font-family:garamond, serif;"><span style=" ;font-size:large;">The Humble Clam: The Making of a Culinary Icon</span></span><span style="font-family:garamond, serif;"><span style=" ;font-size:large;"></span></span></p><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span style="font-family:garamond, serif;"><span style=" ;font-size:large;"> </span></span><span style="font-family:garamond, serif;"><span style=" ;font-size:large;"></span></span></p><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span style="font-family:garamond, serif;"><span style=" ;font-size:large;"> For Colonists, clams were a survival food, consumed during periods of want. New England farmers set their pigs free on the clam-flats to eat their fill, and long line fisherman, trolling for cod off George’s Bank, used clams from the Great Marsh as bait. Today this humble mollusk is a cultural icon and symbol of New England cuisine. This talk will explore how the humble clam, dug from the mud became a culinary icon and symbol of summer in New England. Many consider clams from the Great Marsh to be the best soft shelled clams on the east coast, the perfect ingredient for chowders, clambakes, and of course, they make the best fried clams.</span></span><span style="font-family:garamond, serif;"><span style=" ;font-size:large;"></span></span></p><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span style="font-family:garamond, serif;"><span style=" ;font-size:large;"> </span></span><span style="font-family:garamond, serif;"><span style=" ;font-size:large;"></span></span></p><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span style="font-family:garamond, serif;"><span style=" ;font-size:large;">Joe is a public health nutritionist and has been active in the CHoB since year one. Joe is interested in a variety of topics including eating, drinking and entertaining during the Colonial era, the history of the hearth, tavern culture, and food technology. He lives in Ipswich, MA, the clam capital of the world, which explains in part his interest in the history of the clam. </span></span><span style="font-family:garamond, serif;"><span style=" ;font-size:large;"></span></span></p><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span style="font-family:garamond, serif;"><span style=" ;font-size:large;"> </span></span><span style="font-family:garamond, serif;"><span style=" ;font-size:large;"></span></span></p><p class="MsoNormal" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span style="font-family:garamond, serif;"><span style=" ;font-size:large;">Joe’s first book </span></span><i><span style="font-family:garamond, serif;"><span style=" ;font-size:large;">Cocktails: A Global History</span></span></i><span style="font-family:garamond, serif;"><span style=" ;font-size:large;"> is expected to be published by Reaktion Books in 2011.</span></span></p></div></span></div>Roz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.com0tag:blogger.com,1999:blog-3680919028482293664.post-55735035923612446342010-05-16T16:18:00.002-04:002010-05-16T16:23:41.955-04:00Foods of the Triangle Trade: 2010 Culinary Historians of Boston Annual Banquet will be on May 23rdThis year's banquet moves along the sea-lanes of the early British Empire "between the civil wars," 1650-1775. It marks the introduction of new foods from the tropics of Africa and the Caribbean to the Anglo-American table, as well as Mediterranean foods and Asian spices in larger quantities.<br /><br />Contact the banquet committee through the Culinary Historians of Boston website: <a href="http://www.culinaryhistoriansboston.com/public.htm">http://www.culinaryhistoriansboston.com/public.htm</a>Roz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.com0tag:blogger.com,1999:blog-3680919028482293664.post-11784407896167815472010-01-12T13:30:00.004-05:002010-01-13T22:54:46.631-05:00Here's the Spring 2010 schedule for the Culinary Historians of Boston<span class="Apple-style-span" style=" color: rgb(128, 128, 128); font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><h3 class="GenericStory_Message" ft="{"type":"msg"}" style="font-size: 13px !important; color: rgb(51, 51, 51); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: normal; overflow-x: hidden; overflow-y: hidden; ">Wednesday, January 20th<br />Kathryn Allamong Jacob “King of the Lobby: The Life and Times of Sam Ward, Man About Washington During the Gilded Age“ <a href="http://www.blogger.com/www.kingofthelobby.com">www.kingofthelobby.com</a><br />Why is this Gilded Age lobbyist relevant to the Culinary Historians? Sam combined deliciou<span class="text_exposed_show" style="display: inline; ">s food, fine wines, and delightful conversation to create a new kind of lobbying in Washington after the Civil War. In a capital city where the food at official dinners was often appallingly bad, Sam reigned over the new social lobby that he created at his dinner table for more than a decade. Those who dined with him gushed that his evenings were "noctes ambrosianae"!<br /><br />Tuesday, February 23rd<br />Andy Coe “Chop Suey: A Cultural History of Chinese Food in the United States”<br /><br />Tuesday, March 23rd<br />Corky White “Coffee and the Café in Japan”<br />Corky White is professor of Anthropology at BU and she currently working on a book on Coffee and cafes in Japan.<br /><br />Wednesday, April 21st<br />Stephen Cole and Lindy Gifford "The Cranberry: Hard Work and Holiday Sauce”<br /><br />May 2010 (date to be decided)<br />Banquet<br />Newberry College</span></h3></span>Roz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.com0tag:blogger.com,1999:blog-3680919028482293664.post-52319317006408463922010-01-08T14:05:00.006-05:002010-01-08T14:33:18.675-05:00What I'll be cooking this weekend: Chickpea Curry with Tomato and Mango<div><span class="Apple-style-span" style="font-size:large;">I'll be making a dinner for 12 people on Sunday night, many of whom are vegans. Here's what I plan to serve. I published this recipe on Grist.org in 2007. If you want to see the original article, it's here:</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><a href="http://www.grist.org/article/tis-the-season-for-wicked-curry-in-a-wicked-hurry"><span class="Apple-style-span" style="font-size:large;">http://www.grist.org/article/tis-the-season-for-wicked-curry-in-a-wicked-hurry</span></a></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">I'm doubling the recipe so that we should have more than enough. I'll let you know how it goes...</span></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(1, 1, 1); font-weight: bold; line-height: 16px; "><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-family:'times new roman';">Chickpea Curry with Tomato and Mango</span></span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman', serif;color:#010101;"><span class="Apple-style-span" style=" line-height: 16px;font-size:large;"><b><br /></b></span></span></div><div><span class="Apple-style-span" style=" line-height: 13px; font-family:Arial, sans-serif;font-size:10px;"><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.45; font-style: normal; font-weight: normal; color: rgb(1, 1, 1); "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;">This recipe is fantastic with Meyer lemon juice added at the last moment. Meyer lemons have a nice lemon flavor but they are not as sour as regular lemons. They tend to be smaller than regular lemons and have a smoother rind. Warming the spices will make the house smell fantastic and make your dinner extra delicious.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.45; font-style: normal; font-weight: normal; color: rgb(1, 1, 1); "><span class="Apple-style-span" style=" line-height: 26px; font-family:'times new roman', sans-serif;"><span class="Apple-style-span" style="font-size: large;">Serve with basmati or brown rice.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.45; font-style: normal; font-weight: normal; color: rgb(1, 1, 1); "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;">I thought this would easily serve 8 people, but it depends entirely on how hungry you are.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.45; font-style: normal; font-weight: normal; color: rgb(1, 1, 1); "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;">1 tablespoon curry powder<br />1 teaspoon ground cumin<br />½ cup canola oil<br />2 cups chopped yellow onion (approximately 2 medium onions)<br />1 tablespoon minced ginger<br />2 cloves of garlic, chopped<br />2 big cans (28 oz cans) fire roasted organic tomatoes (it doesn't matter if they are crushed or whole, as you will crush them in the cooking process)<br />½ cup dried mango slices, cut into strips (a pair of scissors is good for this)<br />2 regular cans (about 15 oz each) chickpeas, rinsed and strained<br />a few small red hot chili peppers (I used ones called piri piri that you can buy in a jar)<br />salt to taste<br />lemon juice from a Meyer lemon or 1 tablespoon regular lemon juice<br />1 cup cilantro leaves, loosely packed (more is fine, but you need at least 1 cup)</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.45; font-style: normal; font-weight: normal; color: rgb(1, 1, 1); "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;">1. <span class="Apple-style-span" style="line-height: 23px; ">Warm the spices in a skillet over low heat until they become aromatic, then dump them onto a plate. (I say warm rather than toast because they really do not need to change color.) I warmed the spices in the pot I was going to use to make the curry. I just dumped the spices onto a plate once they were warmed through and wiped out the skillet with a paper towel.</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.45; font-style: normal; font-weight: normal; color: rgb(1, 1, 1); "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="line-height: 23px; ">2. Add the oil and warm it over medium-high heat. Once the oil is pretty hot, add the chopped onions. Add the ginger and garlic. Cook until they are translucent. They do not need to brown.</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.45; font-style: normal; font-weight: normal; color: rgb(1, 1, 1); "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="line-height: 23px; ">3. Add the two cans of tomatoes. If you are using whole tomatoes, use a spoon to break them down. Toss in the dried mango. Cook for five minutes. Add the spices.</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.45; font-style: normal; font-weight: normal; color: rgb(1, 1, 1); "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="line-height: 23px; ">4. Add the chickpeas. Add the chili peppers if you want some heat.</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.45; font-style: normal; font-weight: normal; color: rgb(1, 1, 1); "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="line-height: 23px; ">5. Cook the curry for about 20 minutes or until the chickpeas are slightly softened and completely warmed through. The dried mango should be completely hydrated and softened by now too. You may need to cook it for 30 minutes, but start checking at the 20 minute mark.</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.45; font-style: normal; font-weight: normal; color: rgb(1, 1, 1); "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="line-height: 23px; ">6. Take the curry off the burner. Throw in the lemon juice and stir. Taste the curry. Now add a pinch of salt and taste again. Correct the seasoning with more salt if necessary.</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.45; font-style: normal; font-weight: normal; color: rgb(1, 1, 1); "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="line-height: 23px; ">7. When you serve the curry, throw some cilantro on top of each portion. Ask your guests to stir it into the curry.</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.45; font-style: normal; font-weight: normal; color: rgb(1, 1, 1); "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;">-----</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.45; font-style: normal; font-weight: normal; color: rgb(1, 1, 1); "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.3; font-style: normal; font-weight: bold; "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;">Thai<i>ish</i> Cabbage Salad</span></span></strong><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;"><br />This is completely inauthentic. I made it up out of my imagination, using flavors that I associate with Thai food, and then I threw in some weird stuff, like apricot jam. You can use the other half of your bunch of cilantro in this salad.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.45; font-style: normal; font-weight: normal; color: rgb(1, 1, 1); "><span class="Apple-style-span" style="font-family:'times new roman', sans-serif;"><span class="Apple-style-span" style=" line-height: 26px;"><span class="Apple-style-span" style="font-size: large;">Serves 8 as a side dish</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.45; font-style: normal; font-weight: normal; color: rgb(1, 1, 1); "><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.3; font-style: italic; font-weight: normal; "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;">Salad</span></span></em><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;"><br />1 head Napa Cabbage, roughly chopped<br />1 cucumber, peeled, seeded if necessary, cut in half lengthwise, and sliced into crescents<br />1 red bell pepper, seeded and cut into small triangles (cut the pepper into strips and then cut the strips on angles to make triangles)<br />1 blood orange, tangerine, or regular orange, peeled, seeded, and cut into sections<br />a few leaves of basil (optional: this is just as good without it if you don't want to spring for it)<br />½ bunch cilantro, leaves stripped off the stem<br />1/2 cup unsalted roasted peanuts, roughly chopped</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.45; font-style: normal; font-weight: normal; color: rgb(1, 1, 1); "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;">1. <span class="Apple-style-span" style="line-height: 23px; ">Wash the chopped cabbage and shake it semi-dry or put it in a salad spinner. It doesn't have to be completely dry for this salad.</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.45; font-style: normal; font-weight: normal; color: rgb(1, 1, 1); "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="line-height: 23px; ">2. Add all the rest of the ingredients except for the peanuts.</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.45; font-style: normal; font-weight: normal; color: rgb(1, 1, 1); "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="line-height: 23px; ">3. Dress the salad and toss it. If there's too much dressing move the salad to another bowl, leaving the extra dressing in the bottom of the first bowl. (But save the extra dressing in the fridge for your next salad!)</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.45; font-style: normal; font-weight: normal; color: rgb(1, 1, 1); "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="line-height: 23px; ">4. Now add the peanuts.</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.45; font-style: normal; font-weight: normal; color: rgb(1, 1, 1); "><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.3; font-style: italic; font-weight: normal; "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;">Salad dressing</span></span></em><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;"><br />1 tablespoon peeled chopped ginger<br />2 cloves of garlic, chopped<br />juice from one blood orange or 1 regular orange<br />2 tablespoons apricot jam<br />2 tablespoons lime juice (or more to taste)<br />juice from a Meyer lemon or 1 tablespoon regular lemon juice<br />2 tablespoons rice vinegar (option: rice vinegar with ponzu flavoring)<br />1/3 cup olive oil<br />a few tiny red hot chili peppers (I used piri piri from a jar)<br />pinch salt<br />1 or 2 teaspoons sugar to taste (optional)</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.45; font-style: normal; font-weight: normal; color: rgb(1, 1, 1); "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;">Place all ingredients except sugar in a blender. Blend until uniform. If you use a blood orange, the dressing will be an odd shade of pink. Taste it and see if you need to add sugar to tame the tart nature of the dressing. </span></span></p></span></div>Roz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.com0tag:blogger.com,1999:blog-3680919028482293664.post-88703083426835431862010-01-03T21:35:00.006-05:002010-01-03T23:52:45.214-05:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_U4TmhCCj8MY/S0FUIFFTH3I/AAAAAAAAAkQ/jyzI1j93pDI/s1600-h/Modern+Spice+cover.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 315px; height: 400px;" src="http://3.bp.blogspot.com/_U4TmhCCj8MY/S0FUIFFTH3I/AAAAAAAAAkQ/jyzI1j93pDI/s400/Modern+Spice+cover.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5422707924110876530" /></a><br /><div><!--StartFragment--> <p class="MsoNormal"><b>Talking with My Friends about the Books They Wrote this Year<o:p></o:p></b></p> <p class="MsoNormal">There are several things about my life that haven’t turned out the way I had planned: I am not a crime-fighting ballerina (life goal, age 5), nor do I live in a house with a fireman’s pole that goes from the bedroom straight to the breakfast table (life goal, age 9), and somehow, unaccountably, I have never become a member of the B-52’s (life goal, age 20 - the present).</p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal">Other aspects of my life, however, have turned out even better than I could have imagined. I love to read and I had hoped that I might one day spend time around other people who liked to read too. Never in a million years did I think that I would end up becoming friends with people who actually <i>wrote</i><span style="font-style:normal"> books as well as read them, and I certainly never thought that I would become a writer myself. Through sheer luck I ended up living in a community populated by many writers, and I have also met many writer friends at classes and conferences.</span></p> <p class="MsoNormal">This year several of my friends published books. I decided that it would be fun to interview them about their books and also about the writing and publishing process. Being a food writer, I have many friends who have written cookbooks, but I also have friends who have written non-fiction books this year as well.</p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal">January is the perfect month to curl up and read and to stay home and cook. I hope that this series of interviews will inspire you to check out these books.</p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal">First on the list is an interview with Monica Bhide, author of <b><span class="Apple-style-span" style="font-size:x-large;"><span class="Apple-style-span" style="color:#990000;">Modern Spice</span></span></b><span style="font-weight:normal"><span class="Apple-style-span" style="font-size:x-large;"><span class="Apple-style-span" style="color:#990000;">.</span></span></span></p> <p class="MsoNormal">For many years I worked in Cambridge’s Central Square, a hotbed of political radicals, indie music, MIT students jaywalking unselfconsciously into oncoming traffic, and Indian restaurants. No matter what I had packed for lunch or planned to eat at any of the neighborhood cafés, I was irresistibly drawn to the Indian buffets because of the fantastic aromas that filled the air. It was impossible to do any errand in the area without instantly salivating and deciding, “You know what? I think I am going to take that sandwich I brought for lunch home for dinner because I have got to have some Indian food <i>right now!”</i></p> <p class="MsoNormal"><i><span class="Apple-style-span" style="font-style: normal; ">I was overcome by a similar feeling as I read <b><i>Modern Spice,</i></b><span style="font-weight:normal;font-style:normal"> by my friend Monica Bhide. She writes about food so vividly and evocatively that I once again felt compelled to eat some Indian food immediately, and I felt frustrated that I couldn’t instantly cook and taste every recipe in the book. These are – just as the book title suggests – modern recipes created for the way that people cook now: they are lighter than most traditional Indian recipes and easily prepared by busy people who want to enjoy a great dinner without spending hours in the kitchen. The flavor to work ratio is just right.</span></span></i></p> <p class="MsoNormal"><b><i>Modern Spice</i></b><span style="font-weight:normal;font-style:normal"> was just named one of the best cookbooks of 2009 by AOL and it was cited as one of the “Best.Books.Ever” by </span><i>Top Chef’s</i><span style="font-style:normal"> Padma Lakshmi in </span><b><i>Newsweek</i></b><span style="font-style:normal"><b>.</b></span> The first printing of the book sold out in a month and a half,<b> </b><span style="font-weight:normal">and I can easily understand why.</span></p> <p class="MsoNormal">Monica had already authored <b><i>The Spice is Right</i></b><span style="font-weight:normal;font-style:normal"> and </span><b><i>The Everything Indian Cookbook</i></b><span style="font-weight:normal;font-style:normal">, so I asked her how she got the idea for </span><b><i>Modern Spice.</i></b></p> <p class="MsoNormal">MB: I love to cook Indian food, as do many folks here in the U.S., but I always felt that the way I cooked and the way many of my Indian friends cooked was not yet reflected in any Indian cookbooks. Our new cuisine is a reflection of our lives today, here and now. Just as traditional curries and dishes cooked painstakingly from scratch reflect our mother’s and grandmother’s generation, our dishes reflect our modern lifestyles. They are easy, fun and intensely flavorful.</p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal"><b><i>Modern Spice</i></b><span style="font-weight:normal;font-style:normal"> is about capturing the cuisine of this new generation. The dishes<span style="color:#E36C0A;"> </span>are vibrant and have enticing flavors, yet they are simpler, refined, and adapted to modern lifestyles. This is Indian food as it is cooked today. This book takes my mother’s cooking and translates it for my generation, which embraces the same flavors but is not stuck on any absurd marker of authenticity that no longer exists.</span></p> <p class="MsoNormal">This book shies away from mango lassi—there are 200 books out there (including two of my own!) that you can read for that—instead it brings you a Lychee Martini. It doesn’t offer chicken tikka masala; it provides a recipe for chicken<span style="color:#E36C0A;"> </span>gently simmered in fresh cilantro and mint. This is Indian my way, reflecting the modern Indian cooking of today, reflecting the modern Indian.</p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal"><b>RC: What kinds of research did you do in order to write this cookbook?</b></p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal">MB: I talked to a lot of people who cook Indian-inspired foods. I have traveled the world in search of modern Indian food and recipes. While I wrote the book in a year, I feel like I have been researching for it my entire life.</p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal"><b>RC: What recipe required the most test runs? How many times did you have to test and tinker with it, and what was the thing that made it so time-consuming?</b></p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal">MB: There was a recipe for amaretto cookies. No matter how many times the various testers made it, it was hit or miss. Basically, if the butter in the cookie wasn’t at the right temperature, the cookie dough wasn’t the right consistency. So we finally decided not to keep it in the book.</p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal"><b>RC: Which recipe was the most fun to test?</b></p> <p class="MsoNormal">MB: There is a recipe in the book for vodka shots served in an Indian savory crisp. We tested those several times, mostly just for fun!</p> <p class="MsoNormal"><b>RC: Did friends and family try some of the dishes for your book? How do you distinguish between useful feedback regarding whether a recipe is a success or failure as opposed to how someone feels about a recipe based on his or her personal likes and dislikes?</b></p> <p class="MsoNormal">MB: Great question. What I did for every recipe was to test it with my family at home since I know how their tastes go and then re-test it on neighbors and friends to get their opinion. Finally, I would match that with the feedback from the recipe testers.</p> <p class="MsoNormal"><b>RC: Do you have a favorite recipe from the book?</b></p> <p class="MsoNormal">MB: I love them all, but I am beginning to show some partial tendencies towards the cover dish – Shrimp with Pomegranate. It is such a simple dish to prepare and I love that all my son’s young friends who try it love it so!</p> <p class="MsoNormal"><b>RC: Do you have a favorite category of recipes in the book?</b></p> <p class="MsoNormal">MB: Without a doubt, the cocktails!</p> <p class="MsoNormal"><b>RC: Which recipe has gained the most attention?</b></p> <p class="MsoNormal">MB: Hmm… this is a hard one. I think the Rice Pudding with Mangoes and the Pan-Fried Zucchini and Squash have gained the most attention.</p> <p class="MsoNormal"><b>RC: Is there an emotional or cultural aspect to the recipes in your book?</b></p> <p class="MsoNormal">MB: Yes! Many of the recipes are tied to stories about where they came from. I think that is what makes this book standout from other cookbooks on the market.</p> <p class="MsoNormal"><b>RC: What was the most difficult aspect of writing your book?</b></p> <p class="MsoNormal">MB: I think timing. I had just delivered a baby and so making sure I had enough time for everything was rough.</p><p class="MsoNormal"><b>RC: What was the most surprising thing that happened?</b></p> <p class="MsoNormal">MB: Once I started writing, the words began to flow and it was so much easier than “thinking about the book.”</p><p class="MsoNormal"><b>RC: What was the most unexpected thing that you learned?</b></p> <p class="MsoNormal">MB: Simplicity in recipes is underrated.</p> <p class="MsoNormal"><b>RC: I agree with you completely about that. What was the most fun aspect of writing your book?</b></p><p class="MsoNormal">MB: Eating all the food!</p><p class="MsoNormal"><b>RC: What has it been like seeing readers’ reaction to the book?</b></p> <p class="MsoNormal">MB: Overwhelming. I have to say that I never expected the book to hit such a chord and I have been inundated with emails and fan letters. It is so gratifying.</p><p class="MsoNormal"><b>RC: What has your overall experience of going through the process of writing and publishing this book been like?</b></p> <p class="MsoNormal">MB: Since this is my third book, I have to say that the process overall was very pleasant. We had a few rough spots, and who doesn’t! I remember one time the paper manuscript with all the edits on it was misplaced for a day or so. That was ROUGH.</p> <p class="MsoNormal"><b>RC: What kinds of things are you doing to publicize your book?</b></p> <p class="MsoNormal">MB: Everything from radio to TV to the internet to cooking demos to book signings to cooking classes and all else in between.</p> <p class="MsoNormal"><b>RC: Have you been using social media to publicize your book or communicate with your readers?</b></p> <p class="MsoNormal">MB: Yes, very much so. I tweet and have a Facebook page that has been so very helpful.</p> <p class="MsoNormal"><b>RC: Have you been using video to communicate with your readers?</b></p> <p class="MsoNormal">MB:<span style="mso-spacerun: yes"> </span>Yes, we did a book trailer and a few live videos but not a lot yet! But I am hoping that I will with my next book.</p> <p class="MsoNormal"><b> <o:p></o:p></b></p> <p class="MsoNormal"><b>RC: How did you feel the day the galleys were in your hand?</b></p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal">MB: Really anxious… wondering how the world would react. </p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal"><b>RC: I love your column, iSpice, in the </b><i><b>Washington Post</b></i><span style="font-style: normal; "><b>. How do you decide what spice to focus on each week? Will you be covering fenugreek or asafetida anytime soon?</b></span></p> <p class="MsoNormal"><b> <o:p></o:p></b></p> <p class="MsoNormal">MB: Thanks! I really have fun with that column. I love to read about different spices and I pick spices that are both well known and some that are not. Readers also write in asking for spice profiles. Yes, fenugreek and asafetida are coming up, but the column does focus on spice and herbs from all around the world (and sometimes other seasonings that don’t fall in those categories – we have covered red hots and Sriracha!)<o:p></o:p></p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal"><b>RC: How did you recruit recipe testers? Did you use professional testers? Friends and family? Where the testers cooks who had done any Indian cooking before?</b></p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal">MB: I used professional testers for any recipe I thought needed an extra set of eyes. Friends and family of course helped test. I made sure many of the testers had never used some of the spices, weren’t familiar with the techniques and in some cases the cuisine – this really helped show me how to simplify and modify the recipes. </p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal"><b>RC: If readers want to get in touch with you, how would they do that?</b></p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal">MB: All my contact info is on <a href="http://www.monicabhide.com/">www.monicabhide.com</a> </p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal"> <o:p></o:p></p> <!--EndFragment--> </div>Roz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.com0tag:blogger.com,1999:blog-3680919028482293664.post-42874263038615361342009-11-30T00:24:00.004-05:002009-11-30T00:53:02.140-05:00Harvest Salad with Chicken, Goat Cheese, and Apple Butter Dressing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_U4TmhCCj8MY/SxNYWy8e_aI/AAAAAAAAAfo/SqTb3ST2HPA/s1600/Roasted+Pears+with+Maple+Walnut+Ice+Cream.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_U4TmhCCj8MY/SxNYWy8e_aI/AAAAAAAAAfo/SqTb3ST2HPA/s400/Roasted+Pears+with+Maple+Walnut+Ice+Cream.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5409764726057926050" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_U4TmhCCj8MY/SxNXYg576gI/AAAAAAAAAfg/Fx0q3Yaxg6E/s1600/Harvest+Salad+with+Chicken+and+Goat+Cheese+%231.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_U4TmhCCj8MY/SxNXYg576gI/AAAAAAAAAfg/Fx0q3Yaxg6E/s400/Harvest+Salad+with+Chicken+and+Goat+Cheese+%231.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5409763656063511042" /></a><br /><div><!--StartFragment--> <p class="MsoNormal"><span style="font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">Tonight I made a Harvest Salad with Apple Butter Dressing, consisting of greens, discs of goat cheese, red grapes, dried cranberries, and dried apricots. At the last minute, I added slices of Granny Smith and Gala apples. I also threw in some pecans and pomegranate seeds. Instead of left-over turkey, I used chicken from the Chestnut Farm CSA. The friend with whom I was making dinner slathered the chicken breast with sour cream, seasoned it with salt and pepper, and baked it in the oven. It was succulent and had an intense chicken flavor that is hard to find in mass-produced chicken – chicken that actually tastes like chicken!</span><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">The chicken breast was still warm and very juicy when I added it to the salad. I created a salad dressing using some apple butter from a batch that another friend recently made as a base.</span><span><span class="Apple-style-span" style="font-size:medium;"> </span></span><span class="Apple-style-span" style="font-size:medium;">I added cider vinegar, olive oil, a teaspoon of Dijon mustard, and salt and pepper. I had planned on adding shallots, but it was so good as it was that I decided to leave well enough alone. The apple butter had a strong clove flavor, so I didn’t need to add any ground cloves to the dressing, but if I had been using an apple butter that lacked a strong hit of clove, I would have had to add some.</span></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">The dressing was viscous and thick, so I dropped little bits of it onto the salad using the tip of a spoon.</span></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">For dessert my friend prepared roasted pears, a recipe that she said she got from John Willoughby and Chris Schlesinger’s recipe for a salad that calls for pears and blue cheese. She simply brushed the pear halves with olive oil and then seasoned them with salt and pepper, and roasted them. I felt somewhat dubious that a pear seasoned with salt and pepper would make a good dessert – but it did, especially when the warm pear halves were topped with Maple Walnut ice cream from Toscanini’s. My friend confessed to me that she was not looking forward to having to eat my experimental apple butter dressing. Once she tasted it, however, she said that it was the best dinner she’d had all fall. I think the key is the presence of strong autumnal flavors in a light, refreshing dish – a perfect end to Thanksgiving weekend.</span><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Georgia;font-size:14.0pt;"> </span></p> <!--EndFragment--> </div>Roz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.com0tag:blogger.com,1999:blog-3680919028482293664.post-25898886211360338792009-11-24T01:22:00.002-05:002009-11-24T01:24:33.322-05:00I just started a blog on Salon.com called MirepoixI will be updating both this blog and that one soon. In particular, I will be interviewing some of my friends who wrote cookbooks this year. Be on the lookout for these interviews in the next few weeks...Roz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.com1tag:blogger.com,1999:blog-3680919028482293664.post-62995359644301605862009-08-28T00:27:00.003-04:002009-08-28T00:28:38.543-04:00My first homegrown tomato...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_U4TmhCCj8MY/Spdcx3xEmNI/AAAAAAAAAZw/tWKsvR786x4/s1600-h/Ripe+Red+Zebra.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_U4TmhCCj8MY/Spdcx3xEmNI/AAAAAAAAAZw/tWKsvR786x4/s400/Ripe+Red+Zebra.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5374866692143093970" /></a><br /><div>A ripe Red Zebra.</div>Roz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.com0tag:blogger.com,1999:blog-3680919028482293664.post-5528318269482056832009-08-15T22:44:00.002-04:002009-08-15T22:49:18.295-04:00My friend Rachel Simon describes attending Woodstock as a ten year-old girl...<span><span></span></span><div>I really enjoyed hearing Rachel recount her experience at Woodstock.... She thought she was going to an aquarium.</div><div><br /></div><div><a href="http://www.youtube.com/watch?v=fQWtCXsTSP8">http://www.youtube.com/watch?v=fQWtCXsTSP8</a></div>Roz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.com0tag:blogger.com,1999:blog-3680919028482293664.post-49415997797702338482009-08-15T15:06:00.012-04:002009-08-15T16:48:55.754-04:00Verrill Farm Tomato and Corn Festival: photos<div align="center"><a href="http://1.bp.blogspot.com/_U4TmhCCj8MY/SocH9rohrNI/AAAAAAAAAZo/-t6wRhdKdv0/s1600-h/tables+1+%26+2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5370269836928724178" border="0" alt="" src="http://1.bp.blogspot.com/_U4TmhCCj8MY/SocH9rohrNI/AAAAAAAAAZo/-t6wRhdKdv0/s400/tables+1+%26+2.jpg" /></a>These are the first two tables. </div><div align="center">The third table was under another tent.<br /><br /><br /></div><p align="center"><a href="http://4.bp.blogspot.com/_U4TmhCCj8MY/SocH9DeqrKI/AAAAAAAAAZg/KilXBbnqQns/s1600-h/plate+%232.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5370269826149952674" border="0" alt="" src="http://4.bp.blogspot.com/_U4TmhCCj8MY/SocH9DeqrKI/AAAAAAAAAZg/KilXBbnqQns/s400/plate+%232.jpg" /></a> Plate number one included a mozzarella-tomato salad and tomato<br />risotto, zucchini pancakes, and some <span id="SPELLING_ERROR_0" class="blsp-spelling-error">polenta</span>, as well as all manner<br />of tomatoes...<br /><br /><br /><a href="http://2.bp.blogspot.com/_U4TmhCCj8MY/SocH8xpdfDI/AAAAAAAAAZY/LCE1Ro29oEA/s1600-h/plate+%231.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5370269821363387442" border="0" alt="" src="http://2.bp.blogspot.com/_U4TmhCCj8MY/SocH8xpdfDI/AAAAAAAAAZY/LCE1Ro29oEA/s400/plate+%231.jpg" /></a> This was plate #2, mostly red tomatoes </p><p><br /><br /></p><a href="http://4.bp.blogspot.com/_U4TmhCCj8MY/SocHnmZweJI/AAAAAAAAAZQ/rRBGd-2muow/s1600-h/baskets+of+tomatoes+%232.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5370269457567479954" border="0" alt="" src="http://4.bp.blogspot.com/_U4TmhCCj8MY/SocHnmZweJI/AAAAAAAAAZQ/rRBGd-2muow/s400/baskets+of+tomatoes+%232.jpg" /> <p align="center"></a>I couldn't resist these images of bounty...<br /><br /><br /><br /></p><a href="http://3.bp.blogspot.com/_U4TmhCCj8MY/SocHfrB7vUI/AAAAAAAAAZI/zZqA_z37pF0/s1600-h/baskets+of+tomatoes+%231.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5370269321370778946" border="0" alt="" src="http://3.bp.blogspot.com/_U4TmhCCj8MY/SocHfrB7vUI/AAAAAAAAAZI/zZqA_z37pF0/s400/baskets+of+tomatoes+%231.jpg" /> <p align="center"></a>Happiness is LOTS of tomatoes...<br /><br /><br /><br /><br /><br /></p><div align="left">I took a quick trip out to <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Verrill</span> Farm today. The tomatoes were beautiful, plentiful, and delicious. I had some of my old favorites, like Black Prince, and tasted some new ones, including one that I'm growing but have never had before, the Paul Robeson. A black tomato called Carbon was fantastic - juicy and almost salty-tasting all on its own - and an orange one called Orange Blossom had a nice flavor - a good balance between acidic and sweet with a true tomato flavor. There were some orange cherry tomatoes called Garden Sweet, and a variety called Aunt Ginny Purple that was bright red. (Maybe Aunt Ginny was colorblind?) There were some Ultra Sweets and a cherry variety named Sappho Cherry.</div><div align="left"></div><div align="left"></div><div align="left"> </div><div align="left"><br /> </div><div align="left">I skipped the corn and went to the sample tent, where I had some really good tomato risotto. I am not normally a fan of risotto because I find it's texture too monotonous, but the fact that this had a strong tomato flavor made it palatable. There were also plates of <span id="SPELLING_ERROR_2" class="blsp-spelling-error">polenta</span> and some zucchini pancakes. I detest zucchini pancakes but, being the <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">consummate</span> professional food writer, I forced myself to eat one and decided, "Yup! I still hate them!" (What don't I do for you, dear reader?) The tomato-mozzarella salad was good, but truly there is nothing better than straight-up sliced tomatoes.</div><div align="left"> </div><div align="left"> </div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left">I do have a caveat for anyone planning to attend tomorrow. <span id="SPELLING_ERROR_4" class="blsp-spelling-error">BYOS</span>&P: Bring your own salt & pepper. There were a few containers of salt near the corn table, but to use them you had to stand on the corn line. There weren't any salt containers on the condiment table.</div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left">I think it's best to bring your own. I have fantasies of a sort of a holster that holds both a salt shaker and pepper grinder, or something sort of like an ammo belt that contains multiple salt and pepper shakers so you can also offer salt and pepper to your friends.</div><div align="left"> </div><div align="left"> </div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left">BTW, if you are not a fan of port-a-potties (who is?) there is a <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Dunkin</span>' Donuts down the road a little bit past the farm. If you bring a hat, sunscreen, and your own salt and pepper, you should be all set and have a great time. <span id="SPELLING_ERROR_6" class="blsp-spelling-error">Bon</span> <span id="SPELLING_ERROR_7" class="blsp-spelling-error">Appetit</span>!<br /></div>Roz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.com0tag:blogger.com,1999:blog-3680919028482293664.post-60974309175492415672009-08-15T11:10:00.002-04:002009-08-15T11:10:49.560-04:00Verrill Farm Tomato and Corn FestivalI'm on my way to the Tomato and Corn Festival. Pictures later!Roz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.com0tag:blogger.com,1999:blog-3680919028482293664.post-61406228694629202009-08-15T11:02:00.003-04:002009-08-15T11:09:03.270-04:00Tomato blight? Or just too much rain and not enough sun?<a href="http://2.bp.blogspot.com/_U4TmhCCj8MY/SobOKKPtYiI/AAAAAAAAAZA/4kfoslPtRoI/s1600-h/Rotten+Red+Zebras.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5370206279630152226" border="0" alt="" src="http://2.bp.blogspot.com/_U4TmhCCj8MY/SobOKKPtYiI/AAAAAAAAAZA/4kfoslPtRoI/s400/Rotten+Red+Zebras.jpg" /></a><br /><div>I checked on my tomatoes a few days ago and was horrified to discover that many of the tomatoes on my "Red Zebra" plant are rotting from the bottom up. From above they looked perfect. If it hadn't been for the fact that I looked at something lying on the soil, I would never have noticed this problem. </div><div> </div><div>I wondered if it was blight, which would necessitate the immediate removal of the plants - you are supposed to wrap them and put them in the garbage rather than compost them in order to limit the spread of the fungus. The leaves all look fine, however. A friend who lives in normally rainy and cool Oregon (where it was 107 degrees recently!) said that she thinks it's just the result of the incredible amount of rain that we had here this year because something similar has happened to her tomato plants in the past.</div>Roz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.com0tag:blogger.com,1999:blog-3680919028482293664.post-9212200352199889432009-07-28T08:11:00.006-04:002009-07-31T23:54:17.682-04:00Happy Birthday Pete Seeger!<span class="Apple-style-span" style=" white-space: pre-wrap; font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;">Pete Seeger turns 90 today! I was lucky to be able to sail on the Clearwater in Long Island Sound when I was in 5th grade. I was already really interested in the environment and the health of the ocean, but that trip was one of my first experiences of how to put caring about something into action in a way that was concrete and effective. </span><div><span class="Apple-style-span" style="font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:11px;"><br /></span></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap; font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;">We sang on the trip as well. Whenever I feel discouraged, I just remember the lyrics, "The river may be dirty now but it's getting cleaner every day" and I think about how dramatically much cleaner the Hudson is now than it was when P.S. and the other members of the group started out their campaign to get polluters to stop dumping waste into the river. I've also seen Pete at many of the rallies, festivals, and demonstrations that I've attended over the years, and he was no spring chicken then! </span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:11px;"><br /></span></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap; font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;">And, of course, I have very precious memories of listening to his albums with my dad, and it gives me great pleasure to sing the same songs with my friends' children.</span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:11px;"><br /></span></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap; font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;">Lastly, I once read that when asked about the fate of the human race, Pete said something along the lines of, "Honestly, I think we are doomed - but it would be wrong to go out without a fight." That is an accurate description of my belief as well.</span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:11px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:11px;">One of his lyrics that has always haunted me is, "If it happens to me, then also, without fail/it can happen to you/sang the world's last whale." And, as an echo of that, I think of the poem by a Russian child that he put to music during the Cold War. It goes, "May there always be sunshine, may there always be flowers, may there always be mamma, may there always be me."</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:11px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:100%;"><span class="Apple-style-span" style=" white-space: pre-wrap;font-size:11px;">So far, we are all still here. May there always be music, may there always be whales, may there always be concerned individuals who take action, may there always be Pete.</span></span></div>Roz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.com0tag:blogger.com,1999:blog-3680919028482293664.post-41463439754389372702009-07-26T23:46:00.001-04:002009-07-26T23:48:51.184-04:00My trash cans a mere five months ago...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_U4TmhCCj8MY/Sm0jYOlXxII/AAAAAAAAAYE/vYMgWMAuvzk/s1600-h/My+garbage+cans+in+the+snow.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_U4TmhCCj8MY/Sm0jYOlXxII/AAAAAAAAAYE/vYMgWMAuvzk/s400/My+garbage+cans+in+the+snow.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5362981630406804610" /></a><br /><div>Tonight's sticky air almost makes me miss those endless snowstorms... almost, but not quite.</div>Roz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.com0tag:blogger.com,1999:blog-3680919028482293664.post-82589402642986625452009-07-26T23:43:00.002-04:002009-07-27T09:34:32.167-04:00Lemona-De!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_U4TmhCCj8MY/Sm0iyUu9UQI/AAAAAAAAAX8/95Ei38Y7dFI/s1600-h/Lemona-de.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_U4TmhCCj8MY/Sm0iyUu9UQI/AAAAAAAAAX8/95Ei38Y7dFI/s400/Lemona-de.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5362980979222597890" /></a><br /><div>It took me a few minutes to figure out that this spelled "Lemonade." Duh! But if I ever need a stage name, I am definitely going to consider "Lemona De!"</div>Roz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.com0tag:blogger.com,1999:blog-3680919028482293664.post-18715306703828798072009-07-26T23:34:00.001-04:002009-07-26T23:38:18.980-04:00Some photos of last year's entries at the tomato contest...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_U4TmhCCj8MY/Sm0hEa-GuyI/AAAAAAAAAXs/zzEQ9Fz9Qrg/s1600-h/tomato+trophies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_U4TmhCCj8MY/Sm0hEa-GuyI/AAAAAAAAAXs/zzEQ9Fz9Qrg/s400/tomato+trophies.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5362979091111131938" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_U4TmhCCj8MY/Sm0hEPTUApI/AAAAAAAAAXk/mkXLTSY6ZDY/s1600-h/Slicing.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_U4TmhCCj8MY/Sm0hEPTUApI/AAAAAAAAAXk/mkXLTSY6ZDY/s400/Slicing.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5362979087978857106" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_U4TmhCCj8MY/Sm0hD72qbjI/AAAAAAAAAXc/kmvro3k_pEc/s1600-h/Cherry+tomatoes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_U4TmhCCj8MY/Sm0hD72qbjI/AAAAAAAAAXc/kmvro3k_pEc/s400/Cherry+tomatoes.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5362979082758417970" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_U4TmhCCj8MY/Sm0hDrepPjI/AAAAAAAAAXU/rhzwGvA7bQQ/s1600-h/Heirloom.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_U4TmhCCj8MY/Sm0hDrepPjI/AAAAAAAAAXU/rhzwGvA7bQQ/s400/Heirloom.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5362979078362709554" /></a>Roz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.com0tag:blogger.com,1999:blog-3680919028482293664.post-88823016435889606822009-07-26T10:11:00.004-04:002009-07-26T16:16:33.910-04:00My little farm...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_U4TmhCCj8MY/SmxkN1nVAII/AAAAAAAAAXM/gpYkx9jBr3U/s1600-h/My+little+farm.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5362771445184528514" border="0" alt="" src="http://3.bp.blogspot.com/_U4TmhCCj8MY/SmxkN1nVAII/AAAAAAAAAXM/gpYkx9jBr3U/s320/My+little+farm.jpg" /></a><br /><div>It never varies: every year I plant morning glory seeds and every year something else comes up instead. </div><div><br /></div><div>The raspberries came up under the fence from my neighbor's yard. The first year there were lots of berries, but none have appeared since then, just the gigantic plants. Two other anonymous plants have sprouted as well. I have some tomatoes tucked in there in an Organic Tomato Success Kit from Gardeners Supply in Burlington, Vermont. So far the tomato plants are going strong. The tomatoes have set. The species that I am growing include Red Zebras, Paul Robeson, Matt's Wild, Brandywine, and Supersonic. Now I just have to hope that they don't pick up the blight from any of my neighbors' plants.</div><div><br /></div><div>My clematis plants never bloomed last year and they have hardly grown at all this year. The lilac bush I planted survived the winter but had no blooms. Sigh. I am hoping that next year things will pick up. I can't remember a summer as rainy, cool, and sunless as this one. </div><div><br /></div><div>The squirrels ate most of the bulbs I planted last year, but I did get a few hyacinths, narcissus, and tulips. I'd like to add grape hyacinth, snow bells, and checkered lilies at some point. Also some irises. I know that there's a Cummins tulip, which I think is purple, so someday I am going to order some of those.</div><div><br /></div><div>I have no idea how to get wisteria and honeysuckle to grow, but they are on my list as well. I love the scent of the heliotrope that I have in a window box, which is particularly powerful at twilight. I am almost afraid of introducing too many other scents, but it seems a risk worth taking. (Would that that were our biggest problem: that there are too many fantastic, competing scents in the garden.)</div><div><br /></div><div>For now, though, I am just concentrating on my tomatoes and herbs. And wishing that the morning glories would germinate one of these years. Why are they so hard to get started?</div><div><br /></div><div>If you want to see the crazy-looking Organic Tomato Success Kit, check out:</div><div><br /></div><div>http://www.gardeners.com/Organic-Tomato-Success-Kit/37-852RS,default,pd.html</div><div><br /></div><div>I can't help but wonder if it's really a good idea to use the red plastic cover... doesn't it outgas or degrade and get into the soil as it bakes in the sun? For now, though, I am giving it a try. I will do almost anything for a really good tomato.</div>Roz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.com0tag:blogger.com,1999:blog-3680919028482293664.post-72779557941250748962009-07-26T10:09:00.001-04:002009-07-26T10:11:23.024-04:00Raison d'etre?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_U4TmhCCj8MY/SmxjutSpznI/AAAAAAAAAXE/i64-ODU6eOU/s1600-h/Raisin+d%27etre%3F.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_U4TmhCCj8MY/SmxjutSpznI/AAAAAAAAAXE/i64-ODU6eOU/s320/Raisin+d%27etre%3F.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5362770910374383218" /></a><br /><div>I spotted this at Rancatore's. </div>Roz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.com1tag:blogger.com,1999:blog-3680919028482293664.post-16151912140842039372009-07-26T09:48:00.003-04:002009-07-26T09:55:26.389-04:00This week I made a tomato-based codfish stew<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_U4TmhCCj8MY/Smxe6idd9wI/AAAAAAAAAW8/S8J4ETaSp-Y/s1600-h/tomato-based+codfish+stew.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_U4TmhCCj8MY/Smxe6idd9wI/AAAAAAAAAW8/S8J4ETaSp-Y/s320/tomato-based+codfish+stew.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5362765616067245826" /></a><br /><div>This week I made a stew that included an onion, new potatoes, fennel fronds, a pinch of saffron, the juice of an orange and a lemon, and crushed organic tomatoes from a can. And, of course, cod. I also had some black olive tapenade hanging around, so I threw in a tablespoon of that. I added a<i> pistou</i> of basil and olive oil at the table, which really rounded out the flavors.</div><div><br /></div><div>I am, as always, very curious to see what will come in this week's delivery.</div><div><br /></div><div><br /></div>Roz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.com0tag:blogger.com,1999:blog-3680919028482293664.post-76688234686712319762009-07-26T09:45:00.001-04:002009-07-26T09:48:14.110-04:00Cape Ann Fresh Catch starts a new 12 week cycleCape Ann Fresh Catch is a fish CSA. If you missed signing up for the first 12-week cycle, you can now sign up for a new 12-week cycle. Click on this link for more information:<div><span class="Apple-style-span" style="color:#3333FF;">http://www.namanet.org/</span></div>Roz Cumminshttp://www.blogger.com/profile/11383237848602588015noreply@blogger.com0