Christmas Gable-Style

A few things.

It's been a long while. My apologies. The only reason that I decided to write some words down was a request from my lovely and talented friends at http://luvinspoonfuls.wordpress.com/. I sent the following recipe idea to them for their “Luvin Spoonfuls Economical Holiday Recipe Contest!”. Alas, I was a little late, and missed the actual contest, but I can explain.

My brother had to stay in the city due to work obligations, and being the good sister I am (sometimes) decided to stay here with him. The past few days have been spent planning, cooking and eating a lobster/sausage/moonshine/dance party blow out for Christmas Eve and a semi-traditional Christmas dinner. Yes, it was the expected Christmas dinner with a standing rib roast, gravy and the like -- but also hanging around were some jewel-toned latkes and horseradish thrown in the mashed potatoes for good measure... An homage to our half-Jewish roots.




So this recipe is sadly not an original but is extremely cheap and delicious. Besides some tired vegetables you have to dig up (either in your vegetable crisper, the corner grocery, or your garden), everything else you probably have in your fridge and cupboards. Though the ingredients are everyday ho-hum, it seems like a holiday treat once your kitchen smells like frying onions and you dollop generous amounts of sour cream on the end product.

You could make this with any old root vegetable: sweet potato, parsnips, celery root, purple potatoes, etc. Other vegetables would work fine, just as long as they're moist when grated such as zucchini, butternut squash, or even apples and pears. This recipe makes about 8 little pancakes. You'll want to double the recipe, I promise.

Beet and Carrot Latkes
adapted from Bon Appétit, March 1998

1 cup or so of coarsely grated beets, about one large/medium (raw, peeled)
1 cup or so of coarsely grated carrots, about 3 small/medium (raw, peeled)
1 small, thinly sliced onion
1 egg
1/2 tsp salt
1/4 tsp pepper
1/4 cup flour
olive oil

Combine all of the veggies in a medium bowl, then gently stir in the egg, salt and pepper. Next, sprinkle the flour in and give it another stir. Heat up about a tablespoon of olive oil over medium heat in a large frying pan. Drop about a 1/3 cup of the mixture (depending on how large you want them) into the pan and flatten with a spatula. Wait about 5 minutes until the latkes begins to brown and hold together. Flip and cook on the other side for 4-5 minutes.

I would eat these out of the pan, but if you must wait, keep them warm in a 300F oven.

Eat with sour cream mixed with capers and fresh dill or sour cream with scallions and lemon zest.

Mama Mia

I was inspired to cook tonight by my mother and her only, as my lack of sleep and drinking habits these past few days usually amount to me ordering in on a Sunday night like this...My mom, who does not have the food memory (or would it be obsession?) that my father and I share, recently recounted a braised lamb shank ragu I made during one of my few trips home to Florida over the past few years. She requested that my dad make it for Mother's Day this year. I was honored. Though she loves to eat and has become somewhat of a gourmand due to being married to my father for (almost) 28 years, I don't recall her ever asking for a recipe of one of my made up savory concoctions. She really has more of a sweet tooth. With lamb ragu on the mind, and unseasonably chilly weather I decided to make a ragu of my own. Instead of lamb shanks, I used some Italian sweet sausage I salvaged from the freezer. I have always used sausage as a quick, flavorful fix. What I have learned is that simmering it for awhile -- makes an unbelievably silky sauce. By silky, I mean I was greedily licking the pot after I had put leftovers away for Jordan to eat when he gets home. This sauce is best served with a chunky pasta to hold all of the glorious sauce.


Sweet Sausage Ragu

About a pound of sweet Italian sausage, casing removed
1 med-large onion, chopped
4-5 large garlic gloves, minced
2 small-medium carrots, chopped
4 or so halves of sun dried tomatoes, packed in oil, finely chopped
2-3 bay leaves
28-oz can of plum tomatoes, either whole or chopped
fresh ground pepper

I really think that's it, though the flavors taste so much more complex due to the long cooking time.

Begin by browning the sausage over med-high heat in a little olive oil in a large dutch oven or stock pot, until it is fully cooked through. Add the onions, garlic, carrots, and sun-dried tomatoes. Cook until vegetables are softened, stirring up any brown bits off the bottom. Add the bay leaves, tomatoes and a little water. Bring to a simmer and cover. Turn the heat down to low and relax. Check on the the sauce periodically, giving it a stir or two, and making sure it doesn't bubble over. After about an hour or so, give it a taste. I added a ton of black pepper and a dash of granulated garlic powder (I couldn't help it!). Don't forget to take the bay leaves out.

Serve over pasta and grate fresh parmesan cheese and extra black pepper over the top. Delish!

I'm embarrassed that it's been over a year since I've recounted my eating and cooking endeavours. There are so many recipes gone undocumented...but on the bright side I'm still at it (eating that is). Not that tonight was any different than any other I've had time to make a proper meal, but I realized that if I actually wanted to re-create it someday down the road I needed to write it down. What a novel idea. It's been a lazy Sunday and I was in the mood for Mexican comfort food.

Black Bean-Chorizo Gravy Tacos
Lime, Red Onion, and Pickled Jalapeno Quinoa
Sauteed Garlic Kale
Serves 3 (with leftovers if you have any self-discipline)

Black Bean-Chorizo Gravy Tacos
1lb fresh chorizo sausage
1 tablespoon of olive oil
1 large onion, chopped
2 fresh jalapenos, seeded, chopped
3 garlic cloves, chopped
large handful of grape tomatoes
1 cup or so of beer, I used Presidente
1 can of black beans
1/2 to 1 cup salsa verde, depending on preference

Whole Wheat Tortillas (6 or 8in)

To Garnish:
Crumbled Feta
Chopped Scallions
Sliced Avocado
Lime wedges


I hope the word gravy doesn't turn anyone off, but the liquid in the recipe reduces into this glorious substance that has a velvetly mouthfeel akin to nothing else but the g-word. Begin by browning the chorizo and olive oil in a heavy-bottomed dutch oven or saucepan over med to med-high heat. If the chorizo is in casing, be sure to squeeze the meat out... I find this very fun. Break up the chorizo with a wooden spoon into bite size pieces and cook until it's brown in spots and to the point where most of the fat has rendered. Don't be tempted to be be virtuous and drain some of the fat off. For a split-second I thought about this, but if I had done so it would have been foolish mistake. Throw in the chopped vegetables and tomatoes, and coat them well with bright orange oil. Once well mixed, pour in the beer and cover for about 20 minutes. Stir occasionally if you feel like it. Then add the black beans and salsa verde. Cover and simmer 15 minutes. Take off the lid and reduce until the mixture is nice and thick. To serve, use a slotted spoon and put as much as you like in to a tortilla and top with crumbled feta, chopped scallions, avocado and a squeeze of lime.

Lime, Red Onion, and Pickled Jalapeno Quinoa

1 1/2 cups organic quinoa
zest of one lime
juice of one lime
1/2 medium red onion, finely chopped
1/4 cup pickled jalapenos, finely chopped
A few tablespoons of olive oil
salt

This is such a simple recipe, and really exceeded my expectations of a last minute side dish...

Make the quinoa according the the directions on the package. Mix lime zest, lime, red onion and jalepeno together and add to cooked quinoa. Finish with olive oil and add salt to taste. Seriously, that's it.

Sauteed Garlic Kale

One bunch organic kale, trimmed and torn into 2-inch pieces
2 cloves garlic, sliced
2 tablespoons olive oil
granulated garlic powder
salt

Saute the garlic slices in olive oil over medium heat- once fragrant, add the kale in batches. Cook until wilted and season with salt, garlic powder and a drizzle of olive oil.