I love it when the aroma of a dish evokes a mood or a sense of place. It also amazes me how a few simple ingredients can make a dish powerful. Rice is virtually a blank palate ready for an artist to turn the humble grains into something memorable.
For this blank palate I choose to use a much under utilized spice in my pantry. Tarragon is one of the four herbs in the French fines herbes and it is the showcased herb in the classic Béarnaise sauce. If you haven’t had the pleasure of tasting tarragon, the best way to describe the flavor is a slight anise or licorice taste. Not too over powering, trust me, I am not a fan of black licorice, but tarragon is really delicious in my book.
Basmati a.k.a. “queen of fragrance or the perfumed one” is wonderfully fragrant on it’s own. With the addition of tarragon, orange zest and the juice of an orange to the rice, it sent me swooning. The citrus aroma drifting up from the rice was refreshing and light, the tarragon smelled warm and comforting. Who would believe that a humble grain of rice could be so inspiring?
Water, enough to make 1 1/2 cups when added to juice
1 tablespoon butter
1 teaspoon dried tarragon
1/2 teaspoon salt
Rinse the rice three times by covering the rice with water and then draining. In a medium sized pot add the rice. Add enough water to the orange juice to make 1/2 cups, pour over the rice and let sit 30 minutes. Add the butter, tarragon and salt. Bring to a boil then reduce heat to a simmer and cover. Simmer until all the water is absorbed and the rice is tender, about 20 minutes.
Little packages of taco seasoning are so convenient. Taco’s are always a crowd pleaser in my house, probably across the nation if one was to judge by the number taco fast food eateries. I’m not against convenient packaged food, but homemade is unequivocally better. So many of the pre-packaged food products are just as easily made at home and most likely the ingredients are already in the pantry.
There is also something to be said for being able pronounce the ingredient list. Here is an ingredient list from a popular taco seasoning mix (not listed in order):
Eth-o-what? I’m familiar with Maltodextrin, corn starch, partially hydrogenated, and silicon dioxide but I’ve never heard of ethoxyquin. So I went to the great internet resource Wikipedia and read this:
“Ethoxyquin is a quinoline-based antioxidant used as a food preservative (E324) and a pesticide (under commercial names such as “Stop-Scald”). It is commonly used as a preservative in pet foods to prevent the rancidification of fats. Ethoxyquin is also commonly used in spices to prevent color loss due to oxidation of the natural carotenoid pigments.”
It’s also used as a pesticide? I realize it is used differently in food, but still it seems a bit concerning. I read on and the very next sentence was:
“There has been some speculation that ethoxyquin in pet foods might be responsible for multiple health problems.”
Again I realize that it is probably different than what is used in the seasoning mix, but it still doesn’t endear me to the pre-packaged mix.
I stopped buying the packets and developed my own taco seasoning mix. My poor family went through the “it taste like chili” to the “it’s too hot”, “it’s too mild” and the ever helpful “It just isn’t right”. Finally I came up with what suits our palate, you can use the recipe as a springboard to make it suit your taste.
The recipe is for the equivalent of one seasoning pack but it could easily be made in larger batches. It’s nice to always have some on hand, simply use 2 tablespoons (more or less depending on your preference) for every pound of meat.
Mix all the ingredients together and store in air tight container.
To prepare: Cook ground meat until no longer brown and cooked all the way through, add seasoning mix and 1/2 cup of water. Bring to a boil and turn down to a simmer. Let simmer for a minimum of 10 minutes. Serve in your favorite shells, on a salad, in a dip etc.
The taco seasoning can also be mixed into 1 cup of sour cream for a quick and tasty dip.
When I lived in England my family and I took a holiday up in the Yorkshire Dales. The Yorkshire Dales is a gorgeous area of England, full of green rolling hills spotted with dark craggy rocks.
You can see sheep and cows wandering the fenced off green fields. The moist weather creates the most intense and beautiful greenery. We rented a cottage there, it was the first time I ever had to put a 1 pound coin in a shower for hot water. That’s one way of ensuring quick showers. I’m thinking of installing one at home for the Baby boy.
The Dales is also home to one of my all time favorite breweries, Theakston’s which is located in Masham (had to go visit). While visiting the area, we also stopped off at a local creamery ( a must for a cheese fanatic like me). I couldn’t believe my eyes when I saw a cheese soaked in Theakston’s Old Peculiar Ale. Did all the planets align? What miracle is this?
A quick sample confirmed that it indeed was a miracle. Immediately I could taste the ale, then the taste finished with a nice sharp cheese flavor. Both the ale and sharp cheese lingered on my taste buds, oddly making me want a glass of red wine to go with my beer-cheese. It totally blew my mind, my mouth was masticating on cheese but my brain was saying beer. A wonderful paradox.
I haven’t had Theakston’s or the the Swaledale cheese since I left England, such as life goes. In writing this post I did find out that Swaledale cheese won 4 medals at the 2011British cheese awards. The Old Peculiar Ale cheese taking a bronze. Who would have thought that by happen-chance I would taste an award winning cheese?
Yorkshire Dales
So much of the Yorkshire Dales reminds me of our very own Wisconsin here in the U.S. The rolling green hills spotted with dairy farms and cows wandering in fenced off fields, almost the same. Naturally great cheese also comes from Wisconsin, although I haven’t had a beer cheese from there. Superb cheese isn’t the only great thing from Wisconsin, oddly enough one of my favorite American breweries is also located in Wisconsin. McGyver and I are big fans of Leinenkugel beer. So much so, that coming back from a motorcycle trip (Harley Davidson’s 105th Anniversary in Milwaukee) we made a special diversion to Chippewa to visit the Leinie Brewery and lodge (I love their tag line “It’s like a museum but you get to drink the exhibits”).
I have never been able to get that beer/cheese thing out of my mind. Since I’m not likely to visit the Dales anytime soon, I would have to substitute with the next best thing. Wisconsin cheese and beer in the form of a soup. I used a nice sharp cheddar and since it is the month of October, naturally I had to use the Leinenkugel’s Oktoberfest beer, a German style Märzen beer. German Märzen beer is a full bodied ale that has a nice malty flavor with some hop-iness and a little bitterness to balance it out. Historically it was kept through the summer with the last bottles being served at none other than Oktoberfest time. To make the soup a little more substantial for a main meal, I added macaroni. Who doesn’t like to wash mac-n-cheese down with a beer?
I wasn’t disappointed. The Oktoberfest beer was the perfect pairing with the sharp cheddar. Again my taste buds and mind were in a paradox, am I eating beer? It wasn’t quite as momentous or as good as The Old Peculiar Ale Swaledale cheese, so few things match a vivid memory. It is probably for the best, I’d hate for another beer/cheese combo to trump my fond memories of one of the most significant cheese moments I’ve ever had.
If you are not a fan of dark/strong beers, any beer can be substituted to suit your tastes.
1 1/2 cups dry elbow macaroni, cooked according to package directions
6 slices bacon, diced
1 1/2 cups minced onion
1 cup minced celery
1 cup minced carrots
2 cloves garlic, minced
1/3 cup flour
2 cups chicken broth
12 ounces beer
1 cup half and half, milk or cream
4 cups shredded sharp cheddar cheese
1 1/2 teaspoons dry mustard
1 teaspoon Worcestershire sauce
Chopped chives for garnish (optional)
Heat a large Dutch oven or other heavy bottom pot on medium-high. Cook diced bacon until crisp. With a slotted spoon remove bacon to a paper towel lined plate to drain. Pour out excess fat (if necessary), leaving 2 tablespoons of fat. Add butter, onion, celery,, carrots and garlic to the bacon grease. Cook until tender, about 5 minutes.
Mix in flour, stirring until flour is hot and bubbly. Slowly add broth, scrapping up any brown bits, deglazing the pan. Add beer, mustard and Worcestershire sauce. Turn down the heat and let simmer until thickened, about 5 minutes. Add half and half, then add the cheese one cup at a time, ensuring the first cup melts prior to adding the next.
Just prior to serving add cooked macaroni and bacon (reserve some for garnish if desired). Garnish with chives.
I can’t believe what an amazing fall/late summer we’re having. I still have some flowers on my plants. It’s been so nice that I haven’t even decorated for fall, I just can’t seem to let summer go. The nice thing about extended nice weather, it means that my grilling season is also extended..
If you’ve followed me at all, you already know that I’m a grill queen (I even host blog for a BBQ site). Poor McGyver has been ousted from the manly position at the grill. He is perfectly capable and doesn’t mind it, but I love it. Instead of asking him to grill for me, I just get started and before he knows it, dinner’s done and he’s stuck with the dishes. Needless to say, I’m ecstatic to have more grilling time.
Despite my extensive grilling experience, I haven’t grilled flank steak much. My economic side leans me towards cheaper cuts and turning them into something fabulous by slow cooking/smoking on the grill. Occasionally, my grocery store has meat for quick sale. It’s on it’s expiration date and it needs to be frozen or prepared right away. Since I have a large freezer, I capitalize on those opportunities. This is how I ended up with a nice flank steak.
I flagged a flank steak recipe in a Best of Cooking Light 7 publication from 2006 and decided that 5 years was a ridiculous amount of time to get around to doing anything. Finally, after 5 years I made it and I was not disappointed. It sounded good then and tasted good now. Don’t wait 5 years to try this, if nothing else make the arugula mayonnaise and put it on all your sandwiches or thin it out for a great salad dressing.
The only change I made to the recipe was adding a pinch of salt to the dressing.
To prepare steak, combine first 7 ingredients in a large zip-top plastic bag. Add steak, seal and marinate in refrigerator for 2 hours, turning bag occasionally. remove steak from bag, reserving marinade. Pour marinade into a microwave safe bowl, microwave at High 2 minutes or until mixture comes to a boil. Set aside.
Prepare grill or broiler.
To prepare dressing, combine arugula, mayonnaise and salt (if desired).
Place steak on a grill or broiler pan coated with cooking spray. Grill or broil 8 minutes each side or until steak is medium rare or desired degree of doneness. remove steak from grill or broiler, cover and let stand 5 minutes. Place onion slices on grill rack, grill 4 minutes on each side basting occasionally. Alternatively you can broil the onions of pan fry them. Place rolls on grill rack, cut side down, grill 2 minutes minutes or broil until lightly browned.
Cut steak diagonally across grain into thin slices. Spread 2 tablespoons dressing on bottom half of each roll. Divide steak, tomato and onion evenly among bottom halves of rolls. Top with top halves or rolls.
Motorcycle Monday’s are back on track after last posting about the V-rod’s 10th Anniversary. My next journal entry covered days four and five, however I’m only covering day four (be prepared for mucho photos). If you are just now joining the journey, you can catch up on our prep days here and here, and days one, two and three by following the links.
Finally we have reached our ultimate destination, Harley Davidson’s 100th Anniversary Celebration in Barcelona, Spain…
Day 4 Friday June 27, 2003
We’ve been so busy since we got here that I missed a day in the journal. After breakfast McGyver and I headed out to the campsite of our friends. Per usual it took several attempts to find it. We were to meet at the camp gas station because the site was so big we would have a hard time finding them.
As we were waiting and watching everyone gas up and go – I saw Joe and MeLisa driving towards the camp site – its not a pretty site seeing an old woman run after a truck waving her arms. Once I got their attention and some O2, they parked and now I had to go back and let McGyver know. He was gassing up and had no idea I went running off.
Soon enough we were at their campsite. We all gathered ourselves together, 6 bikes in all to head off to the rally. One of the guys took lead – he knew where he was going – or so he said… After the usual taking the long way and a separation from the pack, McGyver and I found our way.
We pulled into the pre-registered area where they had parking for the bikes. It was a breathtaking sight. The bikes were parked in a circle around the inside of the arena. What a great way to display the bikes.
We headed up to the side entrance only to be turned away. McGyver had his Leatherman tool on and it was not allowed, nor were any capped bottles – even water bottles. Security was good. While we were at the gate my cell phone went off – it was MeLisa wondering where we were at. After a couple of minutes of discussing where we were located we realized that we were staring at each other across the plaza. They had entered through the main gate.
We met up again and went in search of our rally packs. We found ourselves queued upped in the heat waiting to get into the H.O.G. Roadhouse. It was excruciatingly hot but it was a good chance to chat up with folks from all over.
Getting the packs was a cluster, the person who elbowed their way in got their packs first. The Roadhouse was a nice area where H.O.G. members could get free water, sit down and purchase 20th Anniversary [H.O.G. club] merchandise. They had a couple of large hogs [pig statues] for everyone to autograph.
We looked all over for a place to get the 10th Anniversary rally packs, but much to our disappointment, none were provided. We had to purchase our own Open Road Tour shirts and pins – a must buy – after all, can’t come all this way and not get the T-shirt.
The rest of the group left around 3:00 to head back to their camp and the kids. McGyver and I decided to get some beer and check out the rest of the place. The lines were long – like there have been the whole day. McGyver took one booth and I the other.
Another 30 minutes later we both had dos cervesa grande. We didn’t want to get back in line for awhile. We both got a little sticker shock from the cost, 9 euro each. By the time we were done we drank the equivalent of a T-shirt.
Next, off to the exhibition tent – this is one of the areas we were really looking forward to seeing. On the way we stopped and checked out some awesome original artwork by some great artist including a Willie G.
The exhibition tent was all that we expected. It was great seeing al the Harleys starting from one of three of the first one built in 1903 on up to the V-Rod.
I burned a whole role of film just there. We hung out for a little while longer and then headed to the campsite. A couple of hours with friends then back to the hotel to wash off the day and get something to eat.
We had a great dinner at a local restaurant that served fresh seafood and a nice pitcher of Sangria. Back at the hotel and not ready to end the day we bellied up to the bar and struck up a nice conversation with Dave and Val from Stratford-Upon-Avon, England.
Dave has only been riding for a year but has adapted well to the lifestyle. He rides an awesome Heritage Softtail with a customized tank fitted completely with leather and studs. He had this done by the same fellow who does the upholstery for Rolls Royce. Next he wants to have the fenders done. Like us all – we love to customize!
We closed the bar and hit the sack with a date to meet up with Dave and Val at 7:00 pm to ride the train into the rally site. No worries about drinking and driving…
Stay tuned, next week we rock like a Rolling Stone!
I wonder how many people won’t read this post today because the title has Deer and Liver in it? There are many people who don’t care for wild game and plenty who haven’t even tried it. However, the deer liver is easily substituted for chicken livers, so if you haven’t browsed away yet…
For those who do not like liver I can’t say that this recipe would make a convert out of them. Liver haters are passionate about their hate and are most unwilling to be convinced. McGyver is an exception, he does not care for liver but adores paté, complicated guy.
I’m posting a Deer Liver Paté recipe because hunting season has started; often the liver, heart and kidneys are wasted. Which is a shame. With the right treatment and cooking technique, the liver, heart and kidney can be quite tasty.
My goal was to make a smooth pate without a gamey flavor. I accomplished this by soaking the liver in buttermilk and capitalizing on great flavors like onion, shallot, garlic, thyme and sherry to tease the palate. My secret weapon? Black truffle infused oil, sublime!
Traditionally paté is served with cornichons (little pickles), but I wasn’t being very traditional using deer liver and thought a game liver could be paired with something a little more tangy; so I paired mine with Branston Pickle.
If you’ve never heard of this little gem, don’t be surprised. It is actually a product of the United Kingdom. It’s made from swede (sweet potatoes), cauliflower, onions and carrots. All pickled in a sauce made from apple, tomato, dates and tomato. It has spices like cayenne, pepper, cloves, cinnamon, garlic, coriander, and mustard.
As you tell by the ingredients that it’s a complex pickle, it is sweet and spicy. I had my first experience with it when I lived in England and I had a ploughman’s lunch at a pub. It came with crusty bread, sharp cheddar, country ham, butter and then there was this brown blob on my plate. I tried it with an open mind and fell in love instantly.
Like cornichons, Branston pickle offers a sweet, vinegary crunch to counter the rich creaminess of the pate. You can purchase Branston Pickle at British Specialty shops and some stores like World Market.
When you prepare the liver make sure you remove the thin film covering the outside.
If you are dead set against Truffle oil, it can be omitted.
The paté was so delectable I didn’t want it to end, when we got to the point where we had a little left over, I stretched it by mixing it with softened cream cheese and making a sandwich with pickle, onion and the paté. This sandwich was rockin, talk about flavor (fortunately I didn’t have to breathe on anyone).
1 pound deer liver, skinned and cut into large pieces
1 cup buttermilk or milk
1 stick (1/2 cup) unsalted butter, cubed and divided
1 tablespoon bacon fat
1 cup onion, diced
1/4 cup shallot, diced
1 tablespoon minced garlic
1/2 tablespoon chopped fresh thyme
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup dry sherry or cognac
1/2 cup parsley, coarsely chopped
1 teaspoon black truffle oil (optional)
Soak the skinned liver in buttermilk for a minimum of one hour. In a large skillet, over medium high heat, melt 4 tablespoons of butter and the tablespoon of bacon fat. Add the onions and shallots, cook until soft, about 3 minutes. Add the garlic and cook another 30 seconds. Add the deer liver, bay leaves, thyme, salt and pepper. Cook until the livers are browned on the outside and still slightly pink on the inside, 3 to 5 minutes. Add the sherry and cook until most of the liquid is evaporated and the liver is cooked through. Do not overcook.
Let cool. Discard bay leaves, add liver mixture, parsley and truffle oil to a food processor, puree. Stop and scrape down the sides occasionally. Add the softened butter pieces and pulse to blend. Add more salt and pepper if needed. Pack paté into ramekins, cover with plastic wrap and refrigerate for six hours.
As I was rummaging through my photos for My Seven Links post, I stumbled across these photos and I realized that I have not posted them yet. Asparagus is possibly one of the most beautiful vegetables, certainly one of the most photogenic. Seriously, I love taking pictures of asparagus almost as much as I love to eat it.
Have you ever been talking with someone, and invariable the topic turns to food (especially when you are hungry)? Someone starts talking about something that they just loved. Every detail is recounted, the time, the place, the smells and naturally the taste.
I was talking with my youngest granddaughter’s mother, when she began telling me about this little bistro that she used to waitress at. She loved the asparagus wrapped in Boursin and prosciutto. Her face was animated and I think I detected a bit of drool on the edge of her lips. She was so passionate about it that I just had to try and recreate it for her.
The asparagus is grilled until it’s a nice tender crisp, then it’s wrapped in a cloud of spreadable Boursin and thinly sliced prosciutto. So simple and slightly salty and creamy and crunchy and light and beautiful. I’m sure if you could see my face right now, it would be animated.
Lightly coat asparagus in olive oil, generously salt and pepper. Over high heat, grill the asparagus, turning every couple minutes or so, until the asparagus becomes tender crisp, about 8 minutes. Let cool. Place 1 tablespoon of the Boursin on a half slice of the prosciutto , spreading it out in a line crosswise. Press an asparagus spear into the cheese wrap the prosciutto around the cheese and asparagus. Repeat until all the asparagus is wrapped.
Seven is such a magical number, it’s the 4th prime number, it is revealed in the Bible and and the Torah as the world’s creation time, in Japanese mythology there are the Seven Lucky gods, in Irish Mythology the number seven is associated with Cúchulainn, and if you are lucky enough to be the 7th son of a 7th son you could be clairvoyant and have special powers or be born a Vampire. Let’s not forget Vegas, getting seven’s could be a big jackpot win. Seven was also my number in softball and it is the day of my birth.
Today, ‘seven’ is my post. The Seven Links post is an internet meme (pronounced meem). I was invited by the beautiful Kitchen Butterfly to participate:
“It is a ‘meme’, that has you look at 7 different posts under different headings – most beautiful, post which didn’t get the attention it deserved…….etc.
When I first read about it on The Tiny Skillet, it made sense – it gave me a chance to have another look at long and forgotten posts.”
I’m not too smart, I had no clue what meme was. After looking up what meme meant (and it’s correct pronunciation), I learned that a meme is a fad, in this case an internet fad. I’m not very trendy, so I was pretty excited to be with the times for once. And Oz made a good point, it’s a chance to take a look back.
The whole idea was the brain child of Tripbase Blog. The idea is to post Seven Links and nominate five other bloggers to participate. I have seen this on many blogs lately and wondered why everyone else was doing it. Now I am, how fun!
Not to get too political, but I can’t believe the beliefs regarding the blacks “they like living that way”, “they don’t want to work”, “they are thieves and can’t be trusted”. I did not contribute any of my opinions, and I am sure there is some truth to that. After all, who hasn’t run into people who have no desire to better themselves? I just can’t believe it as a blanket statement. I am sure many people would like to do better but the opportunity is not there, and after so many generations of poverty, what motivation is there?
Although not apparent by the comments on my site, I received emails, texts, tweets and Facebook comments; some comments in support and some comments stating that “I don’t understand how it is”.
I tried not to get too political…
– Your most helpful post
Pierno De Puerco Rellena. McGyver was the head chef for this meal, which meant I was behind the camera taking photos of every step, plus I got to sample some great Cuban food.
- A post whose success surprised you
Southwestern Spring Rolls. This was my first time participating in SRC, I didn’t know what to expect. I received (at the time), my all time high in comments, it was such a wonderful surprise. Plus it connected me with some awesome blogs.
– A post you feel didn’t get the attention it deserved
Motorcycle Monday: Geezer fixes. This post was a guest post from McGyver, done at my request. He worked very hard on it and did not receive one comment, not a single one. Historically my foodie friends are more likely to leave comments than my biker ones, so I’m chalking it up to that.
– The post that you are most proud of
Pumpple Pie. I am not a baker or dessert maker, usually. Sometimes an idea hits and ‘wow’ it works. I have never before served a dessert where people were so blown away about it yumminess (my Tiramisu is close), for me this was the highlight in my dessert making life.
Thanks Oz for giving me this opportunity to look back.
Nearly every Monday for the last two months I’ve been sharing my honeymoon journal. The only exception has been on Secret Recipe Club days because our reveal dates are predetermined and always on a Monday. Until now.
I just got an email from McGyver that simply said “Ten Years!???!!!”. Life goes by in such a blur that you don’t even realize how much time has passed until something significant happens; your 30th birthday, your kids first day of school, your kid is graduating school, etc. Or when the 10th Anniversary of the V-Rod is announced.
Why the big deal? Once upon a time, well 10 years ago to be exact, McGyver bought himself a V-rod, first addition. Not only that, he was the first one ever to buy one in our area! Let me tell you, Hans from the local dealership Tough Stuff Harley Davidson was beside himself.
Myself and the not kids drove McGyver over to dealership so he could pick up his brand new bike. Hans was so happy that he let McGyver choose any leather jacket that he wanted. McGyver was so happy that he bought Thing One and Thing Two some ball caps.
While my not daughter and I were hanging out at the front of the shop waiting for McGyver to come out with his super cool ride, Thing Two comes out of the front doors, throws on his brand new Harley Davidson hat and starts chiming, “I’m cool, I’m cool” and then ‘bonk’ he promptly ran into a pillar. I laughed so hard I cried (after I knew he didn’t have a concussion first…not, I laughed right away, who wouldn’t?). It is now a running joke in our family that never stops being funny. I’m cool, I’m cool ‘bonk’ hehehaha, can’t stop laughing!
Speaking of cool, here’s McGyver almost looking cool (it’s the white socks that ruin it for me…not my fault we weren’t even married yet).
Front view (much cooler..no white socks).
If you don’t know why a V-Rod is so cool, it’s not just it’s sleek design and the fact that it is built for speed (a nice crossbreed of the cruiser and crotch rocket, Harley calls it Drag inspired), it also has a sweet water cooled engine. That tank, it’s not for gas baby! Plus they use this super cool technology called hydroforming which allows them to make frames with curves you’ve never seen before!
McGyver loved his bike and wanted me to go with him on rides. This is when I discovered what was not so cool about V-Rods. The passenger pegs are mounted directly onto the swing arm. That means that the passenger feels every vibration, every bump, seriously every bump. I swear I constantly felt like I had to pee. Plus I felt like I was running the whole time; 45 minutes on the back of that bike and I could hardly walk afterwards (although McGyver would try to attribute that to something else…)!
That didn’t stop McGyver from taking it out or going anywhere with it, when given the chance (as in “Giggles isn’t riding with me”).
Sadly when we moved back to the states we couldn’t bring it with us so he had to sell it. I hope this 10th Anniversary thing isn’t giving him some ideas?!
