Category: #Food

  • ODDS and ENDS: It’s Cold, Life with an Oxford Shirt, and Yellow Cake

    ODDS and ENDS: It’s Cold, Life with an Oxford Shirt, and Yellow Cake

    (Tin Roof! Rusted!)

    It’s winter now. That was fast. Seems like last week, it was still Autumn around here. And I don’t just mean because it was Thanksgiving back on last Thursday. No, there were still colored leaves on trees. Then, this morning, it was 21 out, and all the leaves were gone. Just bare trees, and cold winds.

    My mother used to always buy me blue Oxford Cloth Button Down shirts growing up. I hated the shirt style. It seemed too formal for a kid to wear, and if you did have one on and went to school, the other kids would make fun of you – call you a nerd. Though I always had one in my closet, just in case when I need to wear a tie. When I was in college, and hated doing laundry, I started wearing the Oxford shirts again, and on some level, it felt comfortable this time around. I am sure it had everything to do with no one calling me a nerd. I kept Oxfords in the rotation when I started working professionally, as they looked smart with a tie, but also not too formal, like I wasn’t trying to dress up. Now, it’s what I want to be in all the time. Not sure what that says about me.

    Sometimes I just want a box-mix yellow cake with chocolate icing for desert. I know that yellow cake doesn’t really have a unique flavor – I think it’s vanilla, right? But right now, I really want to have that lite, spongy sheet pan of a cake. And the icing as well. That cream cheese icing with coco powder. Nothing special, or ground breaking, just solid great tasting icing that isn’t too sweet, and with a slight hint of biter chocolate. That cake feels like the best comfort food I could have right now. Maybe ice cream would be more comforting, but it’s too cold for that. No, I want right out of the over yellow cake.

  • The Day After Thanksgiving Soup

    This is also part of our Thanksgiving tradition, as the soup hasn’t let us down in all the years we have made it.

    A note on the recipe, we prefer swapping out the white wine for a very dry rosé, as it adds a depth that you don’t get with the white.

    Creamy Turkey and Wild Rice Soup

    Ingredients

    For the Turkey Broth

    • 2 tablespoons unsalted butter
    • 2 onions chopped
    • 1 celery rib chopped
    • 1 turkey or chicken carcass cut into 4 pieces; NOTE: Leftover turkey wings, thighs, or drumsticks can be used in place of the carcass.
    • 3 cups white wine
    • 6 cups low-sodium chicken broth

    For the soup:

    • 1 cup wild rice
    • 2 carrots peeled and chopped
    • ½ teaspoon dried thyme
    • ¼ teaspoon baking soda
    • ¼ cup all-purpose flour
    • 1 cup heavy cream
    • 3 cups chopped cooked turkey
    • Salt and pepper

    Instructions

    For the turkey broth:

    • Melt butter in large Dutch oven over medium-high heat.Cook onions, celery, and turkey carcass until lightly browned, about 5 minutes.Add wine and chicken broth and simmer over medium-low heat for 1 hour. Strain broth, discarding solids.

    For the soup:

    • Wipe out Dutch oven and toast rice over medium heat until rice begins to pop, 5 to 7 minutes.Stir in turkey broth, carrots, thyme, and baking soda and bring to boil.Reduce heat to low and simmer, covered, until rice is tender, about 1 hour.
    • Whisk flour and cream in bowl until smooth.Slowly whisk flour mixture into soup. Add turkey and simmer until soup is slightly thickened, about 10 minutes. Season with salt and pepper. Serve.

    Notes

    Recipe source: Cooks Country Magazine, October / November 2007 issue

  • Happy Thanksgiving, Everyone!

    And it would be nice if the Cowboys won, too!

  • What Did I Do Today?

    I over slept, for one.

    I made a breakfast of cereal because I was tired.

    I walked the dog.

    I woke my daughter up.

    I made my daughter breakfast.

    I had a long conversation with my daughter because she felt sad and anxious.

    I started laundry and finished laundry.

    I made my family lunch.

    I fell asleep on the couch watching an old episode of Great British Baking Show.

    I cleaned the kitchen.

    Made a Thanksgiving grocery shopping list.

    I listened to The Beatles’ Anthology 4 while folding laundry.

    I am currently writing a blog.

    I still have to walk the dog.

    I still have to shower.

    I still have to make dinner.

    I still have to clean the kitchen again.

    I still have to make the coffee for the morning.

    I still have to put the kid to bed.

    I still have to play MarioKart and try and beat the final circuit in the Mirror Level.

    I still have to snuggle with my wife on the couch as we watch Tracker.

    I still have to put my wife to bed.

    I still have to watch part three of Ken Burn’s The American Revolution.

    I still have to go to bed.

  • ODDS and ENDS: Tired, Mushroom Stock, and Writing in a Cafe

    ODDS and ENDS: Tired, Mushroom Stock, and Writing in a Cafe

    (Have you got nothing to say?)

    I need more sleep. I think I have been saying this since I was fifteen years old. And I like naps, but what I am here to talk about is that I need more of the bedtime type of sleep. And what I also need is for my body to stop waking up between 5:30a and 6a in the morning. That I think is what is holding me back. Sure, I could go to bed earlier – that’s logical. But what is more logical is for my brain to stay turned off until 7a or 8a. That would be the biggest help. See, if I go to bed at 9p to 10p, my body wakes up at 5:30a. If I go to bed at midnight or 1a, again, the body wakes me up at 5:30a. I’ve tried to explain to my brain and body that all the cool shit in the world happens between 11p and 2a – its a magical time. So, if we could adjust that internal wake up call, then all parties would be happy. Could you do that for me?

    I make my own mushroom stock for Thanksgiving. I’m not bringing this up to toot my own horn here, as the recipe I use is stupidly simple. Anyone could do it. No, the reason I bring this up is because not too long ago, at least in Manhattan anyway, it was easy to get mushroom stock at virtually any grocery store. Then all of a sudden it disappeared. Couldn’t get it anywhere. I could order it online, but to do that, I had to buy in bulk, like six cartons, when all I needed was just one quart. Same thing with shrimp/seafood stock. It just disappeared from the store shelves.

    I write in a cafe now. Not all the time, but a few days a week. Nothing special here, just something that I started doing again. It took about a month, but now the guys who work at the cafe recognize me, and get my coffee ready when I walk in the door. It’s a part of being a “regular” in New York City that makes living here cool.