Pumpkin Pie Smoothie

The autumn air is cool and leads me to daydream of pumpkin pie. This pumpkin-pie smoothie is a slimmer, quicker version of a pumpkin pie. Delicious way to start the day. I prefer not to measure and rather to eyeball.

Combine in Blender:
- Equal parts plain yogurt and canned pumpkin
- 1 splotchy-brown banana (this seems to be the most sugary sort)
- dash of milk--enough to liquify smoothie,
- 1 Tablespoon brown sugar
- A few dashes of pumpkin pie spice (cinnamon, ginger, allspice, nutmeg)

I will admit, it seems a bit strange or perhaps innovative to drink a pumpkin concoction, but delightful all the same.

Because it is nearly Valentine's Day. . .

and oysters are said-to-be an aphrodisiac, my favorite quote from A Moveable Feast:

"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans."
--Ernest Hemingway

PS. I will begin writing again this week. Finally.

Oregon Salmon Patties + Caper Tartar Sauce = Amazing

The title pretty much says it all. Living on a student budget, this recipe felt gourmet and was so scrumptious (and not pasta or a sandwich)! The main ingredients are actually quite simple:

Salmon Patties: canned salmon, sauteed onion, butter, crackers, 2 eggs, dry mustard, & shortening (I left the shortening out. I guess learning about fatty-acid synthesis in Biochem today didn't inspire me to add extra lard--I know butter counts, but it is just SO GOOD and buttery.)

Caper Tarter Sauce: capers, mayo, lemon juice, salt & pepper, and some dried garlic just for kicks. I do admit that capers are the one semi-splurge. I think you can get them on the cheaper side at Trader Joe's. Yet, they bring me so much joy and one little jar lasts so long, that it is well worth it. yum.

PS: Click on Title for link to recipe!

PPS: There was an attempted coup d'etat in Ecuador today. Sounds like "a bit" of chaos. In Portoviejo, where I lived, banks and the shopping center are prey to thieves. There is no active police force right now. BBC tells more here.

Between the Pages: Life in France, by Julia Child

So, I haven't written in forever (I attribute this to making friends in Ecuador, returning to the USA, figuring out my future, but, most importantly the mysterious breaking of my camera)--I have been enjoying life in Minnesota for the summer.

Recently while in the Boundary Waters (more details to come) Julia Child's memoir My Life in France has allowed me to travel to France and back. Her words led me to laughter, introspection, and deep motivation to follow my passions--all without sentimentality. I liked her voice, hyperbole, and flair. Notable, underlined quotes:

"In France, cooking is a serious art form and a national sport."

I like this idea of serious creative work...as well as competition. She was ahead of her times, would Julia have liked Top Chef?

"Find something you're passionate about and keep tremendously interested in it."

"Upon reflection, I decided I had three main weaknesses: I was
confused (evidenced by a lack of facts, an inability to coordinate my
thoughts, and an inability to verbalize my ideas); I had a lack of
confidence, which cause me to back down from forcefully stated
positions; and I was overly emotional at the expense of careful, 'scientific'
though. I was thirty-seven years old and still discovering who I was."

So with this inspiration at my heels...I gave my shot at a Julia-inspired meal. I consider this a good use of a family of eager foodie guinea-pigs. The Salade Lyonnaise recipe I found online was a hit. Buttery croutons, greens, oil-dijon vinagrette, topped with a poached egg. This melt in your mouth character may be partially due to the bacon oil--but, hey Julia lived to be ninety-two. So, live it up sometimes, right?



The shining star of the meal was a Coq au Vin over a bed of pasta and accompanied with a side of peas. Coq au Vin--chicken, pearl onions, carmelized mushrooms, bacon bits (of course!), red wine, chicken broth, garlic, herbs. The dish simmered in a dutch oven (which I learned is really a huge covered iron pot). Trick: the best way to peel the pearl onions is to blanch them first.


New cooking terms courtesy of Epicurious food dictionary:
lardons; lardoons--diced bacon or other lard meat.

poach--to cook in a liquid just below boiling point (poached eggs are best done in slightly salted water with a bit of vinegar to help the egg retain shape)

blanch--to plunge food (usually produce) into boiling water briefly and then into cold water, as to stop the cooking process. Firms flesh, loosesns skins, boosts color and flavor. Used for bacon in main dish and to peel pearl onions.

The meal was a hit, I listened to perhaps cliché French music while cooking, mostly from the soundtrack to An Education.

Do I wish I had Julia's final masterpiece cookbook, Mastering the Art of French Cooking? Yes, it seems very romantic to page through it while dirtying the pages with sauces and marinades--but as the "recent" release of Julie and Julia has jacked up the prices of used copies on Amazon to near full price, internet recipes will make due for now.

I leave you with Chef Child's final words from her memoir: "Learn to cook--try new recipes, learn from your mistakes, be fearless, and above all have fun!"

Minnesota Christmas Morning: Crème Brulee French Toast

We enjoyed this easy dish on Christmas morning. It was easy to make, as promised by friend from the Windy City. Warm from the oven, this French toast deserves your complete attention as you savor every morsel. Thanks to K. for the recipe below:





Creme Brulee French Toast
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 (8 to 9) inch round loaf Challah bread
5 large eggs
3/2 cups half and half
3/2 teaspoons vanilla
3/2 teaspoons Grand Marnier
1/4 teaspoon salt

In a small, heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth, and pour into a 13x9x2in baking dish. Cut 6 (maybe more) 1 inch thick slices from the center portion of the bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Cover bread mixture and chill at least 8 hrs and up to 1 day. Preheat oven to 350 degrees and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven 35 to 40 mins until puffed and edges are pale golden.