Friday, November 4, 2016
No-Fail Cathead Biscuits
I had been on the lookout for the perfect biscuit recipe for years but nothing seemed to work consistently. Every recipe I have tried has been hit or miss. The "miss" usually when I have a house full of people over for brunch. I finally accepted the fact that I was not worthy of making proper biscuits when I came across a version of this recipe on Facebook. I decided to give it one last try and they turned out perfect (see photo above). They are fluffy, moist and delicious every time!
No-Fail Cathead Biscuits
This is an easy recipe for perfect, fluffy biscuits every time.
3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tbs sugar
1/2 cup solid Crisco
1 1/2 cups buttermilk
1/4 melted butter
Preheat oven to 425 degrees; combine all dry ingredients; cut Crisco into flour until well incorporated and pea-sized lumps form (you can use your hands or a pastry blender for this); mix in buttermilk until a soft, just-barely sticky dough forms; use Crisco to generously grease your pan (cast iron skillets are preferred but not necessary); use your hands to form large, rounded biscuits and place in pan; bake for 17 min or until golden brown; remove from oven and brush with melted butter.
Convenience tip: you can use self-rising flour for this too, just omit the baking powder and salt.
Thursday, November 3, 2016
Piled High Veggie Pie
This is my go-to pizza on weeknights when the world is crazy and I want something quick, easy and healthy. On those nights it may be convenient to order out or hit the drive-thru but who wants to deal with all guilt that comes later for eating junk? Trust me, once you eat this pizza you WILL crave it and no other veggie pizza you order out will even come close! Oh, and I crunched the numbers for you, too! If you cut this into eight slices, each slice has: Calories 156; Fat 4.6(g); Cholesterol 2.5(mg); Sodium 388.9(mg) Carbs 23.3(g); Sugars 3.3(g); Protein 6.2(g).
Convenience tip: pre-cook the veggies the night before or in the morning before you leave for work and you will have dinner in 15 min.
Piled High Veggie Pie
1 ready made pizza crust (Boboli)
1 small can pizza sauce
1 red pepper, coarsely diced
1 green pepper, coarsely diced
1/2 bunch asparagus, chopped
1 container fresh pre-sliced mushrooms
1 can artichoke hearts, chopped
1/4 container feta cheese, crumbled
1/2 cup mozzarella cheese, shredded
Olive oil
Salt and pepper to taste.
Preheat oven to 450 degrees. Place all vegetables except artichokes onto a baking sheet. Lightly coat with olive oil. Add salt and pepper to taste. Bake for 20 minutes, remove from oven and let cool slightly. Spread pizza sauce on pizza crust. Add artichokes, feta, baked veggies and finish off with mozzarella. Bake until cheese has melted and turns golden brown.
Xris's Salade Nicoise
The universe made me make this salad - and for once, the universe was right.
Recently, I revisited old episodes of Julia Child's The French Chef on YouTube. I watched the ones that interested me first - Boeuf Bourguignon and Sole Bonne Femme - and left the least interesting - The Potato Show and The Spinach Twins - last. I watched every show but one - Salade Nicoise. I skipped this one because a whole episode on how to make a salad seemed stupid. I'm Greek - the Greeks have the salad thing figured out.
But, YouTube apparently doesn't like it when you don't eat all your vegetables so they kept reheating it and placing this episode in front of me every time I sat down and opened the app. I turned up my nose and scrolled past it.
Looking for inspiration on something new for dinner, I picked up my copy of Anthony Bourdain's Les Halles Cookbook and fell on the page for Salade Nicoise. Ugh! Tuna and anchovies on salad, seriously? (ok, Bourdain can be a self-righteous, pompous ass but his writing style is entertaining, engaging and, at times, insightful and the recipe for the potatoes au gratin is reason enough to own this cookbook).
Alright, universe, you win. Uncle. I will make the damned salad - just so I can say I did, it was horrible and I can get on with my life. But is wasn't horrible, it was pretty freaking amazing actually. This dish is a perfect supper on a hot summer day. It's hearty enough to stick with you and light enough not to bog you down. I have tweaked the recipe a little but have included a link for Julia's original recipe if you would like to try it.
Xris's Salade Nicoise
1 bunch red leaf lettuce, chopped
1 bunch Boston lettuce, chopped
1 bag frozen green beans, boiled
1 container grape tomatoes, halved
1/4 cup kalamata olives, diced
4-5 medium potatoes, boiled
2 eggs, boiled
1 large can tuna, in water
1 can flat anchovies in olive oil
Dressing
2-3 large cloves of garlic, finely minced
1 tsp salt
1/2 cup red wine vinegar
1 tsp dry mustard
1 cup olive oil
1/4 cup fresh Italian parsley, dill and thyme, finely chopped
Put your garlic through a garlic mincer into a large measuring cup; add salt and use a pestle (or any other appropriate utensil) to grind mixture into a paste; slowly add the vinegar while continuing to stir; add remaining ingredients, mixing thoroughly.
Lightly dress each component separately (potatoes, green beans, lettuce, tomatoes and tuna). Arrange components on plate (see picture) and top with 2-3 anchovies.
https://youtu.be/lnwORE68dgc?list=PLeagipoZmyfn8zvXJg46h793qYDsv0sX7
The Pink Shirt
The stain will not come out. She stood in the bathroom with a wet paper towel vigorously scrubbing the red stain on her white shirt. It wasn’t working, of course. All she was doing was creating a larger pink stain that kept blooming over her chest. Her dark disheveled hair hung over her face as she bent down to wet the towel again. It wasn’t going to work and she knew it. She was panicking now and they would know. The minute she stepped outside that door, everyone would know.
Her eyes frantically searched the small bathroom for anything that might help. There was nothing. The white subway tiles had turned dull over the years and no matter how much bleach the cleaning lady used the grout remained black. The white floor tiles were a dingy beige in places where there was the heaviest traffic - in a loose circle in front of the sink, the toilet and the hand dryer. There was an extra roll of toilet paper still wrapped in tissue perched on the tank. The roll on the holder was almost gone.
Marks on the walls indicated there used to be a door stall separating the room. Attempts had been made to update the women’s bathroom by removing the door and adding a handicap rail on the wall to make it accessible. The rail, along with the Kimberly-Clark soap and paper towel dispensers, was
the only thing that looked like it belonged in this decade.
She wondered why the bathroom had not been updated. Places like this usually boasted a comfortable and stylish women’s powder room. It was the type of place that would have real terry cloth hand towels with expensive soaps and lotions on the counter alongside a bowl of mints or chocolates.
Time was slipping away and she knew someone would stumble onto the gruesome scene in the adjoining parking lot any moment. She only managed to sneak in there unnoticed because it was before the evening rush and the maître d’ was not at his station. She kept listening for sirens but didn’t know if she would be able to hear them in here.
"Think! Think! What are you going to do? Quickly! What are you going to do?"
She scanned the bathroom over and over again. There was no window, nothing that would grant her an escape. The hum of voices outside was steadily increasing in volume. Then she noticed she had left the door unlocked. She quickly pushed in the button on the silver knob and returned to the sink. She looked at the mirror and for a moment and was surprised to see her mother’s face staring back at her. Her mother, what did she used to say about getting out stains? She used to lecture her all the time on how to wash out her undergarments of menstrual blood. And then it hit her.
Luckily this was an old-fashioned bathroom and there was a handle for the plunger behind the faucet. She turned the hot water on and while the sink was filling she took her off her blouse. Holding the blouse under the soap dispenser, she pushed the button until the entire stain was covered under a
layer of foam. She plunged it into the hot water, pushing in downward to completely submerge the stain. As she agitated the water it turned a pastel pink and then a darker rose. Scrubbing with the palms of her hands, she then switched to using her knuckles, causing as much friction as she could. The small cuts on her wrists and forearms stung.
She pulled the plug handle up, switched the water to cold and rinsed away the pink soap from the blouse. She wrung it out and as she turned toward the hand dryer she heard the door knob rattle. She froze. There was a soft knock on the door.
“Um. . . it’s occupied,” she said nervously.
“Oh, sorry,” came a woman’s voice from outside.
She glanced at the crack on the bottom of the door and could see a shadow where the woman stood. It wasn’t moving. She was going to wait.
“Uh. . . I’m going to be a few minutes.”
There was a moment’s pause and she thought the woman wasn’t going to leave. She stood in the middle of the bathroom, holding the dripping blouse and her breath. Then she saw the shadow recede. She rushed over to the hand dryer and pushed the big silver button. The light polyester blouse wouldn’t take long to dry. It took restarting the hand dryer five times before she felt it was dry enough. The edges were still damp but she didn’t think anyone would notice.
Grabbing a few paper towels, she wiped down the sink and then the drops on the floor. She couldn’t just throw it in the trash and her purse was too small to hold the wad of towels. She stepped over to the toilet. If she tried to flush them it would just block the toilet.
She suddenly got an image of her brother when he was young. He liked to eat paper. He would rip off small pieces at time and eat them, one by one. He said it was easier to get down that way. Standing over the toilet, she began shredding the paper towels into small bits and dropping them in the toilet. She would flush after shredding each one. By the time the tank filled again she would have the next
one shredded. When she flushed the last of them down she waited a few moments to make sure they would not come back up then walked over to the mirror.
From her purse, she took out a hairclip, twisted her hair into a loose French twist and clipped it in place. She could feel her heart and breathing starting to slow. She applied some powder from her compact and tried to cover up the blotches of red on her face. Then she added her favorite fuchsia
lipstick. All in all she didn’t think anyone would be able to tell what she had been through in the last forty-five minutes. A last look around the bathroom revealed everything was pristine and in order.
She grabbed the knob, opened the door and stepped out of the bathroom. The maître d’ was now at his station. He smiled at her as she approached and she was relieved there was nothing in his face to suggest he noticed anything wrong.
“Good evening, madam. How many in your party?”
“Two. We have a reservation under Hughes,” she said. She was shocked how normal her voice sounded.
“Yes, ma’am. Your other party hasn’t arrived yet. Would you like to have a drink at the bar or be seated now?”
“I prefer to be seated now. He should be here soon.”
She followed him and was thankful their table was toward the back, far away from the bright light coming in the windows.
He handed her the menu and informed her that her server for the evening would be Amanda before he returned to his station.
Amanda had seen the maître d’ escorting the lady to the table. Once the lady was seated, she grabbed her pad and the wine list, repeating in her head the daily specials.
“Good evening. My name is Amanda and I will be serving you tonight. Will there be two of you?”
“Yes.”
“Would you care for a drink while you’re waiting for your party?”
“Yes. A drink would be lovely. Woodford Reserve, neat.”
“I’ll get that for you while you look at the appetizers.”
And then Amanda did what she always did with female guests. Men were good tippers, but not if they had a woman with them. They felt that tipping anything over the standard 18% would make their wives/girlfriends jealous and would make trouble in the car ride home. Women who were with men tipped well because they wanted to prove that they weren’t jealous. So, if you wanted a good tip, you had to get the woman on your side. And the easiest way to do that is to pick something about them and pay them a compliment.
“By the way, that’s a lovely blouse. I love that shade of pink.”
Tuesday, May 31, 2016
Xris's Souzoukakia (Cumin-Spiced Meatballs in a Tomato-Wine Sauce)
Xris's Souzoukakia
(Cumin-Spiced Meatballs in a Tomato-Wine Sauce)
This is comfort food. If you are on a diet, turn away now and revisit on your cheat day. This is over-sized, moist, torpedo-shaped meatballs swimming in a rich tomato sauce and smothering a bed of crispy fried potatoes! And, don't you dare try to eat this with anything less than two slices of French baguette to sop up all that sauce!!
This recipe is actually a combination of recipes from several female family members - my grandmother, my mother and my "aunt" Georgia along with a few touches of my own. This is a little involved for a weekday meal as it is, but I have a some weekday substitutes you can use at the end of this recipe.
Make this for a weekend dinner, enjoy with a glass of red wine, in your sweatpants, on the couch while you binge-watch episodes on Netflix.
Meatballs
3 lbs ground beef
1 egg
1 cup plain bread crumbs
1/2 cup tomato sauce
1/4 cup finely chopped parsley (fresh please)
1/4 cup finely chopped mint (ditto)
1 tsp salt
1 tsp pepper
1 tsp paprika
1 1/2 tsp ground cumin
1/2 tsp cinnamon (I know, I know, just trust me on this)
Pam
Pre-heat oven to 450 degrees. Mix all ingredients well until fully incorporated. If you find your meatballs are too moist add more breadcrumbs until they are pliable enough to hold their shape. If you find they are too dry add another egg or a little more tomato sauce. Line baking dish with foil and spray generously with PAM. Form large, oval-shaped meatballs and place in dish. I use a large ice cream scoop to make sure they all come out the same size. Bake for 20 minutes, turning them after 15 minutes.
Sauce
1 quart crushed tomatoes
1 pint tomato sauce (plus whatever is left over from the meatballs)
1 tbs tomato paste
1 large onion, finely diced
4 large garlic cloves, finely diced (fresh please)
1 cup red wine
2 tbs finely chopped parsley
1/2 tsp salt
1/2 tsp pepper
1 tsp paprika
1/2 tsp cumin
1/4 tsp cinnamon
3 tbs olive oil
Heat olive oil on medium heat, add garlic and onions and sauté until translucent; add red wine and simmer for several minutes to cook off the alcohol; add tomato paste and spices and stir until fully incorporated; add crushed tomatoes, tomato sauce and parsley, simmer for 10 minutes; remove from heat. Place meatballs in a deep baking dish, cover with sauce and cook at 425 degrees for 20 minutes.
Fried Potatoes
8 medium sized potatoes (I always count on 1 1/2 - 2 medium potatoes per person)
Olive oil
Vegetable oil
Salt
In a deep pot with frying basket or deep fryer, add the vegetable and olive oil. I use a 1 in 3 ratio for this (1 olive oil - 2 vegetable oil). I love the flavor of frying in olive oil but it can be expensive to use all that oil just to fry some potatoes. So, I cut it with some vegetable oil. I'm sure I'm committing culinary blasphemy every time I do this, but hey, it works for me. Think Shoestring when cutting your potatoes - you want them crispy and to fry up quickly. Remember, you're going to be ladling hot tomato sauce over these puppies, so if they are soggy to begin with they will just end up a mushy mess. Fry until deep golden, drain on paper towels and sprinkle with salt.
Weekday Substitutes
1. Make the meat balls ahead of time on a weekend, refrigerate or freeze.2. Add raw meatballs to a crockpot, pour over sauce and cook on low 6-8 hours. Make sure you cook the sauce before you put it in the crockpot or else the alcohol will not be able to evaporate and the sauce will taste like raw wine. Or, omit the wine.
3. Use frozen Shoestring potatoes.
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