It's All Greek to Me: Moussaka

I've never had moussaka, the lamb and eggplant dish sometimes referred to as Greek lasagna.

I don't care for eggplant.

Alas, I've never cooked eggplant.

But here we are.....making moussaka!  We were trying to come up with a surprise for Sue, and knowing how much she likes this dish and how unlikely she'd be to make it for herself, we decided to give it a try.

I found this recipe by Bobby Flay that got good reviews: the reviewers made it as stated with much success.  Many steps, but easy enough.  Sounded good to me.

My only stumbling block? The eggplant!

I couldn't in good conscience cook them in the 1 1/2 C oil the recipe called for, so I tried using just a couple of tablespoons per batch (it took 3 batches to do all the eggplant).  They seemed very soggy when I was done, even after draining on paper towels for a while afterwards.

The lamb mixture smelled amazing, and the bechamel was silky smooth.  Two layers out of three aren't bad....right??!!

Once it was in the oven, I went looking for tips. Too late for this time, but would be helpful in the next attempt, I thought.  I found this advice and that. I found many posts that said that olive oil isn't the right oil for frying eggplant, given its low smoking temperature, and that eggplant should be cut lengthwise not crosswise. Some said to peel, some said not. Others insisted it be salted and rinced, others made no mention of that.

So, I was no better off after my research than I was when I'd slid my casserole into the oven.  All I could do was flip back and forth between the Pats and the Yankess, sip a glass of wine, and wait with baited breath for the buzzer to go off.

The verdict?  Success!  It was really tasty. There are some big flavors in this dish...lemon, oregano, lamb.  But they all go so well together. We served it with a salad and garlic bread. It was a little more greasy than I would prefer, but my post-cooking research today will come in handy when next - and there will be a next time! - I make it.

Ingredients
Lamb:
1/4 C Greek olive oil, divided
1 lb. ground lamb
1/2 t ground cinnamon
1/2 t ground ginger
1/4 t ground allspice
1/8 t cayenne
Salt and pepper
1 large yellow onion, diced
1 red bell pepper, diced
1 jalapeno, finely diced
5 cloves garlic, finely chopped
2 T tomato paste
1 C red wine
1 28-oz. can plum tomatoes, pureed until smooth with their juices
1/4C chopped fresh parsley, plus more for garnish
1 T Italian seasoning
1 T honey

Eggplant:
about 1 C olive oil
1 1/2 lbs. eggplant, cut crosswise into 1/4 in. thick slices

Bechamel sauce:
6 T unsalted butter
1/2 C flour
2 1/2 C milk
1 bay leaf
1/8 t grated nutmeg
3 egg yolks
1/2 C soft goat cheese
1 lemon, zested
1 C grated Parmesan

Method:

Lamb:

1. Heat 1 T oil in a large sauce pan over high heat. Add the lamb and cook, stirring to break up the meat, until browned - about 5 minutes.
2. Transfer the lamb to a large strainer set over a bowl and drain; discard any liquid left in the pan.
3. Return the pan to the heat and add the remaining 3 T olive oil and heat. Add the onions and the bell pepper and cook until soft, about 5 minutes.
4. Add the jalepeno, garlic, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook for 1 minute.
5. Add the tomato paste and cook for 1 minute.
6. Return the lamb to the pan, add the wine, and cook, stirring occassionally, until almost complete evaporated, about 5 minutes.
7. Add the tomato puree and bring to a boil. Reduce the heat to medium low and simmer until thickened, about 30 minutes.
8. Stir in the parsley and Italian seasoning, season with salt and pepper and  honey - stir well. Remove from the heat.

Eggplant:

1. Heat 2 T oil in 12-in. skillet over medium high heat.
2. Season the eggplant slices with salt and pepper.
3. Working in batches, add the eggplant slices to the pan and fry until tender and lightly golden brown on both sides, about 5 minutes.
4. Transfer the eggplant slices to paper towels.

Bechamel:

1. Melt the butter in a medium saucepan over medium heat.
2. Add flour and cook, whisking constantly, until pale and smooth, 2 minutes.
3. Still whisking constantly, add the milk and bay leaf and cook until thickened.
4. Season with salt, pepper, and nutmeg and discard bay leaf.
5. Let the sauce cool for 5 minutes.
6. In a small bowl, whisk together the egg yolks, goat cheese, and lemon zest.
7. Whisk the egg and cheese mixture into the bechamel until smooth.

Assembly & Baking:

1. Preheat the oven to 400.
2. Butter a 3Q baking dish or casserole dish.
3. Put half the eggplant slices in the dish and cover with half the meat sauce.
4. Top the sauce with the remaining eggplant and then the remaining meat sauce.
5. Pour the bechamel over the top of the meat sauce and spread evenly with a rubber spatula.
6. Sprinkle Parmasan evenly over the top, place the dish on a baking sheet, and bake until browned and bubbly, 45 to 50 minutes.
7. Top with more chopped parsely, if desired.
8. Let cool for at least 20 minutes before serving.

Lazy Day Lasagna

Lasagna is one of my favorite meals. So much so that when I was a little girl, I always picked lasagna for my birthday dinner. My dad's birthday was just four days before mine, so we often celebrated our birthday dinner  together with lasagna and carrot cake, a memory I am so grateful for.

I never really learned how my mom made her lasagna, but do remember it involved cottage cheese....which sounds unappealing, but the end result was amazing. 

My brother Eric makes the best lasagna now, and any time I make it myself, his is the recipe I try to replicate.

While it's not difficult to make, lasagna takes some time. I am so thankful Sue found this recipe and to now have it my own recipe collection. Quick, easy, and really really good.  Enjoy!

Ingredients
1 1/2 (26 oz. each) jars marinara sauce
3 (13. oz.) packages frozen ravioli
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
8 oz. grated mozzarella
1/2 C grated Parmesan cheese

Method

1. Preheat oven to 375.
2. Spread a thin layer of sauce in a 9-by-13 in. baking pan.
3. Arrange ravioli in a single layer, then add half the spinach, half the marinara, and half the mozzarella.
4. Repeat layers. Top with Parmesan cheese.
5. Cover with foil and bake for 35 minutes.
6. Uncover and cook an additional 15 minutes, until cheese is melted and pasta is cooked.
7. Place under broiler for 2 minutes to brown cheese.
8. Let rest 5 minutes before serving.

My blogger friend Kim recently posted a similar recipe, hers made in a crock pot.  That's even easier - can't wait to try that, too!

Thyme Flies

Hard to believe it's been over a year since my very first blog post. I had had a food blog in mind for a long time, and had known for months that when I finally did it, it would be called Thyme Well Spent.


When I finally decided to give it a go, I sat down one Sunday morning and was surprised to find how easy it was to create a blog. Certainly, I was at no loss for material, given how much we like to go out, eat out, and cook in.

What I grossly underestimated was how hard it would be to come home after eight to 10 hours of sitting in front of a computer at work and finding the motivation to blog in the evening. I also had no idea how much fun it would be to read my friends' and family's comments, nor did I have any inclination that my most frequent commenter would be our friend Jim.

I'm way, way behind on posting. It's been over a month since my last message, and there are a number of recipes, restaurants, plays, and weather disasters worthy of writing about. I'll start with a terrific Crock Pot Jambalaya and promise to get caught up before too much more time goes by.

Thank you for reading - and for commenting!!

Crock Pot Jambalaya

• 1.5 lbs. boneless, skinless chicken, cut into 1" pieces
• 1 lb. andouille sausage, diced
• 1 (28-ounce) can diced tomatoes
• 1 medium onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 stalk celery, chopped
• 1 cup reduced-sodium chicken broth, reserved 
• 2 teaspoons dried oregano
• 2 teaspoons Cajun or Creole seasoning
• 1 teaspoon hot sauce
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 2 cups cooked rice

Method:

1. In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, and celery. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
2. Cover and cook on LOW for 7 hours or on HIGH for 3 hours.
3. Add in reserved chicken stock as necessary, to reach the consistency you desire.
4. Discard bay leaves and spoon mixture over cooked rice.

I started with this recipe, but because we had no shrimp on hand, upped the amount of chicken and sausage. I also drained the tomatoes a little, fearing it would be too thin. Next time, I would drain even more liquid, as it was a little more soup-y than we'd like. The flavor was perfect, though!

White Chicken Enchiladas - Day Two Recipe

I'm way behind on posting some really great recipes, and what better day to get caught up but on a windy, rainy Sunday.  And wait until you see what we have planned for our Sunday Funday meal this afternoon....!

I told you last month about these delicious White Chicken Enchiladas with Sour Cream Sauce. They were super easy and so tasty that I was determined not to let the extra chicken filling go to waste.

So, the next night, I made these Chicken Enchilada Panini for dinner. Using those 100 calorie sandwich thins and my woefully under appreciated George Foreman Grill, a half a cup of the filling and a little extra shredded cheese as the "glue,"  I had a quick, satisfying dinner. I might even make extra filling next time so I can make these panini again!

Grilled Oysters with Crispy Pancetta-Tomato-Basil Mignonette

With the exception of scallops and mussels, I'm not a huge fan of shell fish. I don't care for clams - even when prepared with cream and potatoes - and oysters are just generally unappealing.

Then we saw Bobby Flay prepare this recipe on Food Network and it sounded sooo good to me.  And it was!  It will easily become a beach staple...easy and delicious.

Ingredients
1/2 inch thick piece pancetta, finely diced
1/2 C red wine vinegar
2 T finely diced shallot
1/2 t coarsely ground black peppercorns
8 fresh basil leaves, finely chopped
2 plum tomatoes, seeded and finely diced
Kosher salt
24 oysters, soaked in water and scrubbed well, shucked
Fresh parsley leaves, for garnish
Extra-virgin olive oil, for drizzling

Method

1. Cook the pancetta in a cast-iron skillet over medium-high heat until crisp and the fat has rendered. Remove to a paper towel-lined plate.
2. While the pancetta cooks, combine the vinegar, shallots, peppercorns, basil, tomatoes and season with salt.
3. Grill the shucked oysters over direct medium-high heat until the juices start to bubble and the edges of the oysters curl, 2 - 4 minutes.
4. Remove oysters from grill and top each with some of the mignonette, a few cubes of pancetta and some parsley leaves. Drizzle with a little extra-virgin olive oil.

A couple of notes, as always....
The original recipe calls for grilling these over charcoal; we used the gas grill.
We had never shucked oysters before, but the instructions in the original recipe were easy to follow (and only required one band-aid!)

The Best $20 I Spent All Weekend!

You can spend a lot on a  holiday weekend at the beach, especially Labor Day weekend. Then again, if you're thoughtful - and more than a little bit patient - you can get a great bargain!

Driving around the north shore of Boston...at least from Salisbury, MA to Hampton Beach, NH...it's hard to miss the billboards....

"#1 is by sea, #2 is by land!"


"#1 Lobster Roll in New England!"

"Voted Best Lobster Roll....Ever!"

The funny thing is, they are often advertising different restaurants!!

Who to trust?!  Which endorsement to take to heart?

We decided: best to make our own decision and try the Beach Plum in Portsmouth, NH on Saturday.  Here's what we found out.

This is The. Best. Lobster. Roll. We. Have. Ever. Had.

Ever!!

And it was only $20!!

Ten - yes, 10 - ounces of lobster meat on what else but a buttered, grilled, New England hot dog roll (you know the ones, with the split down the top, not down the side).  TEN ounces!  WHO needs 10 ounces of lobster meat, with just enough mayo to keep it together?! 

ME!!!  And Brian, obviously! ;-)

Clearly, I did not not need 10 ounces.  What I had left over in my roll is what I have typically start with in lobster rolls at other restaurants.

It was, without doubt, the best 20 bucks I spent.

All weekend.

Perhaps, all summer!

But, was I biased? Thrown by my love of TV Diner and all things off the beaten path?!

Just to be absolutely certain the Beach Plum was as good  as we thought it was, we went back on Sunday with Brian's mom and dad.

Kevin announced about half way through his lobster roll, "Well, I'd come back here again." Quite the endorsement from the lobster roll connoisseur! 

Brian and Sue loved their fried haddock sandwiches...

...and I thought their fried scallops were about the best I've had!  Sweet, juicy (but not greasy) and piping hot, with a delicious tartar sauce.  Nearly perfect!

Sometimes, you can believe what you read on billboards (or TV!)!!  Especially is you're eating at the Beach Plum in North Hampton or Portsmouth, NH!

"#1 is by sea, #2 is by land!"


"#1 Lobster Roll in New England!"

"Voted Best Lobster Roll....Ever!"

Rites of Passage....Passages of Time

I didn't have the traditional college experience that most of my friends had.

I didn't live in a dorm, I didn't live close to campus (in fact, for much of the time, I commuted every Tuesday and Thursday evening from about 1.5 hours away), and the friendships I cultivated during those years weren't "typical."

I had a graduation party from Eastern Connecticut State University in 1996. I had just a couple of close friends in that graduating class, but my brother Kyle and my sister Laura were there to see my walk across the stage, and that made it sooo special.

I had a great party afterwards, at which I received - among many thoughtful and beautiful gifts, including a garnet bracelet from my family that I treasure among my most favorite possessions - a subtle yet glittery sand dollar bracelet from my very dear friends, Debi and Robin.

The story (stories) of my friendship with these girls is a blog entry unto itself. Suffice it to say, they are two of my very favorite people and true friends who have seen me through the highest highs and the lowest of lows. And, I hope, I them.

I decided - on the spot- that I would wear this bracelet every year, from Memorial Day to Labor Day. I look forward to putting it on and, through every sun-kissed, happy moment of the summer, when it catches me unaware, I subconsciously dread the end of the season.

So, today is Monday, Sept. 5.  Brian has just dropped me off from our Labor Day weekend on the Plum, and I once again have removed this bracelet, tucking it safely and lovingly away in its original box.

It's like a rite of passage...

The New England days warm, and suddenly it's hot and humid and we're on the water enjoying long, humid days and cool (yet damp) evenings with clear, star filled skies - sparkly starfish bracelet and Lands End flip flops in tow.

Then, without warning, those evenings require long pants and sweatshirts, while the days are warm and breezy.  Before you know it, kids are back in school, reservation lists are down to a 30-minute wait, and the highways and bi ways are more than a little easier to maneuver.

Thus, the passage of time.

Time passes so quickly, regardless of the rites you're committed to. Sometimes in spite of those rites.

I cannot believe it's Labor Day weekend. Yet, I had a wonderful summer and hope that you can say the same. I spent pieces of my summer with a few of you - and had a fantastic time! But there are others of you I didn't even share a drink with this whole summer. For that I am sad, and unfortunate.

And, in the end, I am grateful that there are many more rites to be born and passages to be walked.

Here's to heart-warming rites of passage, and a content passage of time.

I hope we find the best of both.

White Chicken Enchiladas with Sour Cream Sauce

I'm thinking some of you may have rolled your eyes a bit when you read about our hurricane "preparations."

We didn't stock up on water, there wasn't much outdoor stuff to tie down, and the only food we bought on Saturday was entirely perishable...particularly chicken, cheese, and sour cream. And after Irene passed through Springfield with a stiff wind and some rain, we were left with the fixings for these delicious enchiladas for our Sunday Funday dinner.

I adapted my recipe from this one at the blog, Kim's Concoctions - I couldn't find some of things mentioned (green enchilada sauce) and for others, there were no can or jar sizes listed. So, I improvised, and they were excellent! Clearly a very forgiving "recipe" - go with what you like and what you have on hand. 

These enchiladas were so good that I didn't even get a picture of them (and we gave the leftovers to Brian's neighbor, Derrick, and his family in thanks for the great pork and rice & beans his wife sent over for our lunch), but Kim has a ton of pictures on her blog. Even with all my edits, my pictures would have looked almost exactly the same. (I "borrowed" the picture above from Google...)

Ingredients
1 medium sweet onion, diced
1 red bell pepper, diced
2 4oz. cans fire roasted chilies, not drained
1 tsp. low sodium taco seasoning*
1 tsp. ground cumin
4 oz. low fat cream cheese, room temperature
2 8oz. jars green taco sauce, divided
About 3C cooked, shredded chicken*
1/2 C low fat sour cream
2C shredded Monterey Jack cheese, divided
12 6in. corn tortillas*

Method

1. Preheat oven to 350.
2. In a large skillet, saute the onion and bell pepper in about 1 T oil until soft.*
3. Stir in undrained fire roasted peppers and cook gently until warmed through.
4. Season with salt and pepper, then add taco seasoning and cumin. Stir to combine.
5. Stir in the cream cheese and blend until melted.
6. Stir in about 1/2 jar taco sauce and combine well.
7. Fold in shredded chicken. (If mixture seems too dry, drizzle in additional taco sauce.)
8. Set chicken mixture aside.
9. In a separate pot, over low heat, warm remaining taco sauce.
10. Whisk in sour cream and combine well. Keep flame low to avoid curdling the sour cream.
11. Whisk in 1 C Monterey Jack cheese and stir to combine. Remove from heat when combined.
12. Lightly grease a 9 X 13 in. baking dish.
13. Warm tortillas in microwave or on flat griddle/saute pan to make them more pliable.*
14. Scoop about 1/4C chicken mixture down center of tortilla, sprinkle with 1 - 2 T Monterey Jack cheese, and roll tightly.
15. Place seam side down in prepared pan.
16. Continue until chicken mixture and/or tortillas are gone.
17. Cover tortillas evenly with sour cream sauce and bake in prepared oven for about 30 minutes, or until enchiladas are hot and the sauce is bubbly.

Serve with extra sour cream, salsa, cilantro, etc.

*Notes:

• I used one teaspoon from a packet of taco seasoning. Next time I'll either make my own mixture or buy a jar of seasoning so as not to let so much go to waste.
• Left over chicken or a rotisserie chicken would work - I used fresh roasted bone in, skin on breasts (using Ina Garten's recipe - it's the best!).
• I could only find a package of 30 6 in. tortillas. Not sure how long they will keep - next time would double the recipe and freeze a pan.
• Next time I'd add some garlic and maybe a jalapeno, and will stir in a few T of fresh cilantro at the end.
• We put the tortillas in the fridge and I didn't have time for them to come to room temperature before I started working with them. Even warming them in a saute pan, they were falling apart. I eventually warmed them in the microwave then in the saute pan - and they were perfect.

Trying to Reason With Hurricane Season

There are many ways you can prepare for a hurricane.

You can buy a generator, stock up on water and non-perishable foods, tie down or bring inside any free-standing deck furniture and house decorations, move to safer ground, and test your evacuation plan.

Or, you can sit back, watch the weather, and sip a tropical drink.

One guess which preparations Bri and I opted for....  Wait for it...

I adapted this recipe for New Orlean's original Pat O'Brien's Hurricane, making a pitcher-full to enjoy all evening.  This is what I did...

Ingredients
1 C light rum
1 C dark rum
1 C V8 Splash, Tropical Blend
1/2 C orange juice
1/4 C lime juice
1/4 C simple syrup
1/4 C Grenadine

The Hurricane
Stir all ingredients together in a pitcher and serve over ice, garnished with an orange slice.

Bring it on, Irene.

Angels Among Us

Listening to the news, it is easy to assume the worst in people. How often have you thought, What was he thinking? Or, What makes person do something like that?!

Heartwarming stories of kind, selfless people are few and far between.

I am happy to report that there are three such people walking among us. Strangers who put themselves on the line to help someone in need.

Last Friday night, my cousin Julie's 19-year-old son, Jacob, fell asleep at the wheel on the way home from the movies, and crashed head-on into a pole. I've only yet been able to speak with my cousin Jen (Julie's sister, Jacob's aunt) and this is my re-telling of her description of what happened that night.

Shortly after the crash, three people - Benjy on his Harley and Mary Ann and Lorena traveling together in Mary Ann's car - saw Jacob's Jeep as they passed by. And they all turned around and drove back to help.

Others didn't. Some slowed down, then sped away.  One man had stopped, but told Lorena he just couldn't help.

When Benjy, Mary Ann, and Lorena arrived, the Jeep was on fire. Jacob was leaning out the window, pleading with them to help him - telling them he, too, was on fire.

None of the doors would open. They tried bending the window frame, but couldn't get him through. From out of no where, Mary Ann handed Benji a knife and they were able to cut the seat belt, pulling Jacob out the window and free of the burning vehicle.

By then a police officer had arrived, and the four of them smothered the flames on Jacob. The vehicle eventually exploded and Jacob was airlifted to a burn center in Orlando.

Jacob has had a skin graft on his leg, and is scheduled for another graft on his arm tomorrow. He broke both sides of his jaw and therefore is wired.  He's making good progress with physical therapy, and by all accounts is in good spirits.

Jacob also got to meet all three of his "angels"! Last night, unplanned, Mary Ann and Lorena arrived at the hospital, only to find Benjy already there. I cannot imagine how Julie and Jacob - and Jacob's dad Doug and brother Cole - must have felt to meet the people who literally saved Jacob's life. What a gift.

You don't have to pull someone from a burning car in order to be an angel. Recognizing what someone needs and stepping in to help is all it takes. I'm sorry that this reminder came to me at Jacob's expense, but am grateful regardless.

Please keep Jacob, his family, and his "angels" in your thoughts.

If you'd like to send Jacob a word of encouragement, please visit his CarePage at http://www.carepages.com/carepages/jacobstover. Though he won't recognize your name, he'll recognize your kindness and good wishes.

Variation on a Theme

We liked last weekend's lobster pie so well that we made it again yesterday. To mix things up, though, this time we use shrimp and scallops.

I didn't go to the fish market, so am not sure how much either weighed, but we had three jumbo shrimp and three sea scallops for each of us. I chopped all the seafood to ensure they were uniform in size (so they'd cook evenly), and cut the shrimp in thirds and the scallops in half. We had a little more seafood this time than we got from the lobsters last weekend.

We also cut back on the butter and Ritz crackers, using one stick and two cups, respectively.  Baked at 425 degrees for 17 minutes, the seafood was perfectly cooked and the crumbs had browned nicely.

The verdict?

Well, Sue and I liked to scallop and shrimp combo best.  Brian liked both and Kevin would like to try a scallop, shrimp, and lobster combo next. I think he's just looking for some more butter and Ritz cracker topping! ;-)

Lobstah!

Brian and I spent the weekend on Plum Island with his mom and dad and his Aunt Kathy. Wanting to try something different, we made the Maine Diner's Lobster Pie.  Oh, my! This is our adaptation of the original recipe.

Ingredients

• 5 1-lb. lobsters
• 2 sticks butter
• 2 T fresh lemon juice
• 3 C crushed Ritz crackers, about 2 1/2 sleeves  (Note - we all agreed there was way too much cracker topping.  Next time, I'd use just 2 C.)
• chopped parsley, for garnish
• lemon wedges, for garnish

Method

1. Steam lobsters in salted water 12-15 minutes, or until done. 
2. Allow to cool.
3. Over a bowl that can hold the juices, pick out the meat from the tails and claws
4. Melt butter in skillet.
5. Stir in the lemon juice.
6. Remove from heat and stir in the crushed crackers.
7. Add enough reserved lobster juice so the mixture is moist and thick, somewhat like stuffing.
8. Place lobster meat in a buttered 2 quart casserole.
9. Cover with the cracker mixture, patting it on evenly
10. Bake at 425°F for 15 minutes or until cracker is golden brown.
11. Garnish with parsley and lemon wedges.

This was our first time cooking lobster ourselves - yikes.

Brian kisses Sally good bye and thanks her for her service!

Seriously.  You could top anything with Ritz crackers and butter and it would be delish!

It was soooo good....

...all that was left were some breadcrumbs!

We served the pie along side a traditional potato salad - check it out here.

It was so good, I think we should rename it the Linger Longer Lodge Lobster Pie!

Potato Salad

I know everyone has their own potato salad recipe, but it's something I've just started to make.  I think I've hit on the perfect combo for our tastes...see what you think.

Ingredients

• 4 large Yukon gold potatoes - peeled, diced, and cooked until tender; cooled
• 4 eggs - hard boiled, peeled, and diced
• 4 scallions - thinly sliced, white and green parts
• 1/2 C mayo
• 1 T yellow mustard
• 2 T dill pickle relish
• Salt and pepper to taste

Method

1. Whisk together mayo, mustard, and relish in bottom of bowl.
2. Fold in potatoes, eggs, and scallions.
3. Season with salt and pepper.
4. Chill until ready to serve

Would you like some cheese with that wine?

Why, yes, I think I would! And some crunchy bread and maybe some olives...and doesn't the Lobster Cavatappi look delish...

Name of Restaurant: Uncorked
Location: Blue Back Square, West Hartford
Day / Date / Time: Saturday, July 9, 4 p.m.
Type of food: Wine and charcuterie
Occasion / Event: Catch up with a good friend
Dined with: Jean
Ambiance / Entertainment: Great company and really good people watching
Wine / Cocktails: Wine, wine, wine!
Appetizers: Charcuterie: cheese and meat - both served with a crunchy sliced baguette as well as marinated vegetables
Entrees: Very limited but fun menu - very reasonably priced (clearly their menu changes, because what was on our menu today is different than what's on the menu)
Desserts: Chocolate!
Average price range: Charcuterie and chocolate are $8, dinner starters are in the $12 range, entrees range from $16 - $25, wine has too big of a range to describe here...see below, or their menu.
House favorites / Signature dishes to reorder: My very first deal from Groupon, with many thanks to Pelly, was a $50 gift certificate to Uncorked that I got for $25. I was so looking forward to trying it and knew that Jean was the perfect partner. Neither of us was disappointed! In fact, we're both looking for a reason to go back. Twist my arm...

The premise is this: Uncorked offers more than 70 different wines, and offers tastes (1 oz.), half glasses (3 oz.), and full glasses (6 oz.) of wine. They serve wines and from regions I am completely unfamiliar with, so it's a nice way to try something new.

We decided to stick with reds, of which full glasses range from $7.50 to $35.50, with tastes and half glasses a little more than 1/6 and 1/2 the cost of a full glass, respectively...clearly, if you find a wine you like, a full glass is the most cost effective way to go.  This is what we tried...

We eased in with a few "tastes"...
#32 - Jean tried a taste of this Chianti...sadly, I cannot remember exactly what she said about it.  But I know she liked it!
#33 - My "good friend" Rachael Ray raves about Brunello di Montalcino, so we both tried a taste. It was outstanding...crisp, mild flavor with no after taste.  It was also the priciest, at $35.50 a glass!  We settled for a taste and moved on.
#53 - I tried Chakalaka from South Africa because a) I've never had South African wine and b) I love the name!  It was very tasty!

Our waitress then recommended her favorite - I jumped in and got a full glass, Jean started with a half glass:
#48 - Oltre…, Pio Cesare a Nebbiolo, Cabernet Sauvignon and Merlot blend from Italy . It was outstanding!  Fruity but not sweet, oaky but not tree-y...nearly perfect.  And it was $12.75 a glass - reasonable in comparison. (Needless to say, we both had a second glass.) The hunt for a bottle will begin tomorrow!
We also enjoyed the Roaring 40s Blue cheese with crusty bread and a bowl of marinated olives. There was so much cheese that we had ask for more bread.  Each appetizer is $8, or you can get 4 for $28.  Two people could easily make a meal of 4 apps.

The total bill was $88.  Minus the Groupon and inclusive of a tip on the original amount, we each put in about $28. Not bad for a lovely Saturday afternoon!

B&B

Could stand for B&B, my new favorite after-dinner drink.

Or, brothers & best friends.

Or, maybe Bucca & Blue.

Ya, that's it!

One Fish, Two Fish

Hope everyone had a nice July 4th weekend. We were fortunate to be on the Plum - I took a few extra days off so Brian and I were there Wed. through Mon.  It was like a mini-vacation!

As I was thinking about how I'd sum up the weekend, a few things came to mind: lots of loud fireworks (Brian, Roxy, and Blue disapproved), the First Annual Linger Longer Lodge Open (we won), all of our company (there turned out to be none...it was just us, Kevin, and Sue), our skee ball tournament (we won)...I finally settled on my all-time favorite: food!

It was a weekend full of fantastic fish and seafood.

At the Old Ferry Landing in Portsmouth we enjoyed the best-ever fried scallops along with fried clams, a fried haddock sandwich, and an overflowing lobster roll.

(And, I know it doesn't fit with the "fish and seafood" theme I have going here, but we also had some gellato for dessert from Roly's English Fudge shop. Kevin and Sue enjoyed their vanilla bean and cookie dough versions; Brian's chocolate mint had the very best texture - smooth and creamy; but in my eyes, mine was the winner - Mayan Chocolate! It was super spicy, which completely tricked your mind...you'd take a bite of super cold gellato and as it melted, your mouth turned on fire with all the red pepper!  Really unique and delicious - would definitely get it again.)

Seaglass in Salisbury turned out to be the hidden jewel of the weekend. Located right on the beach - and I do mean right on the beach - this beautiful restaurant is part of a large pavilion that also encompasses a music hall I can't wait to check out, an Italian restaurant, and a beach bar & grille. We had an excellent grilled oyster for an appetizer, along with a cool, crunchy tuna spring roll.  Brian and Kevin both had the Captain's Platter for dinner, which included the best crab cake (even better than the Fort, according to B!) I've ever had, shrimp scampi, and baked haddock - got rave reviews from both of them. Sue enjoyed her pan seared haddock, and my seared scallops were delicious. The pea risotto that came with them wasn't great, so I'd likely try something different next time. But overall, it was a huge hit and I am confident we'll be back!

We also made some great dishes at the house. For an appetizer one night, Brian marinated a half pound each of shrimp and scallops (in a tablespoon of olive oil, a couple cloves of minced garlic, and a sprinkle of chipotle seasoning) then grilled them. They were perfectly cooked with a nice smokey heat.

We also grilled salmon filets one night.  We marinated it in a mixture of 1/2 C light mayo, the zest of one lemon, and about 2T minced fresh dill spread evenly on the flesh side.  It ended up marinating a full 24 hours because we weren't hungry for it the first night (I wonder why?!) and I think that really helped make it moist and flavorful.  Because we used the zest but not the juice of the lemon, there was no breaking down of the fish.  Starting skin-side down, four minutes on each side was perfect. Will definitely do that again!

Kevin even got his favorite drunken clams at the Plum Island Grille! The weekend was a win-win for everyone, for sure.

If ever you're in the Newburyport / Salisbury / Portsmouth area, check out some of these places - you won't be disappointed!

Pinky Swear

OK.  I pinky swear I will not be like one of those people who posts daily pictures of their kids, pets, vacations, tomato plants, etc.  But, I have to share this picture of Blue...

He runs around like a maniac then drops like he's been shot and sleeps - often flat on his back - for a 20-minuter.

Clearly, it's been a long time since either of us has had a puppy and he's pretty entertaining!

Our regularly-scheduled programming will return momentarily...

The Dog Days of Summer

Thanks to all of you who've reminded me that I've not posted in a while.  Here it is, not even officially summer, and weekends are full of picnics, parties, and the beach.  Lots of great food and fun times - plenty to blog about, just need to make the time.

We've had our hands full with Sambucca's new brother, Blue!  He's an 11-week-old Blue Merle Sheltie, and he couldn't be cuter.  Even Bucca's starting to think so! ;-)

Brian picked him up last Friday after work and he spent his first weekend at the beach!

The Last Supper

With the rapture bearing down upon us yesterday, we opted for a "last supper" at Plan B in West Hartford. This was the second time we have eaten there in two weeks and I so wish it wasn't 40 minutes down the road! Best yet, it was voted one of Connecticut's best burgers by the Hartford Courant.

Name of Restaurant: Plan B
Location: West Hartford (they are also in Glastonbury and Simsbury)
Day / Date / Time: Saturday afternoon
Type of food: Burgers, beer, beef, and bourbon
Occasion / Event: The end of the world...or any other time you want the perfect burger!
Dined with: First with Brian, Kelly, and Amy, then with Brian and Jean
Ambiance / Entertainment: Fun, casual, comfy a little loud.
Wine / Cocktails: Huge selection of beer (can't go wrong with a Miller Lite bottle); nice wine selection
Appetizers: The jalapeno poppers were outstanding. Apps range from $7 - 10, with lobster sliders at $14.
Entrees: Burgers, burgers, burgers!! We've tried the Blue Cheese, Baha, Tavern Classic, and Bacon Cheese beef burgers; the Buffalo Chicken; and the Salmon Burger - and all were terrific. Burgers can be served on a bed of greens or with a whole wheat roll at no cost. Sides are fun and very tasty - tater tots were a huge hit! (Great pickles, too!) We're actually a pretty good test for a burger joint, since Brian likes his rare and I like mine cooked all the way through - and when a restaurant can serve up both our burgers done perfectly, they get extra points in my book.
Desserts: I'm sure they have them, but I'd rather finish my burger and fries than save room for dessert!
Average price range: Burgers range from about $10 - 14. 
House favorites / Signature dishes to reorder: Burgers! There are other things on the menu, but seriously - go with a burger.

Pickles and Pinwheels

Last but not least...

I'm not sure where last week went, and I'm a little late with the final two recipes from the "week of Sue."

Pinwheels
These were my brother Eric's idea, and Pam helped narrow down the ingredients...talk about a group effort! I made two batches of these, one each with the taco seasoning and ranch dip mix. For the ones with the taco seasoning, I used fresh hot salsa from Stop & Shop, very well drained; for those with the ranch, I used carrots, red and green bell peppers, and green onion. Every last one was eaten, and I liked the spicy ones best.

3 burrito-size tortillas
8 oz. package cream cheese, softened
1 packet of taco seasoning OR ranch dip mix
1/2C shredded cheese
1 C finely diced vegetables (green onions, bell peppers, carrots, broccoli, etc.)

1. Combine cream cheese and seasoning mix until well combined.
2. Divide cream cheese mixture between tortillas and spread to about 1/2" from the edge.
3. Divide cheese between tortillas and sprinkle evenly.
4. Divide veggies between tortillas and sprinkle evenly.
5. Roll up tightly and wrap in plastic wrap. Refrigerate at least a couple of hours. Slice and serve!

Pickle in the Middle
There really isn't a recipe for this - as Brian just said, "I buy some ham, cream cheese, and pickles and make them until everything is gone." It's really good, though - Eric announced on Friday they should be a staple at every get together.

Layout a piece of deli ham, medium-thick sliced; spread with some cream cheese; lay a whole dill pickle at one of the short ends and roll up. Slice into 1/2 inch slices and serve!

You Devil, You!

Whenever we see deviled eggs on a buffet or someone mentions them - and sometimes out of the clear blue - Brian insists, "Jimmy makes the best deviled eggs!"

As we were planning the menu for Sue's birthday party, I quickly realized that there was no rhyme nor reason to the apps we had chosen, no theme. It was some of Sue's favorites, some of ours. So I decided the least I could do was ensure we had a good balance of hot and cold apps. That's when I thought of deviled eggs. And just as quickly realized I had never made them!

I promised Jimmy a shout out if he would be so kind as to share his recipe. He graciously agreed, and so "the week of Sue" continues with...

Jimbo's Deviled Eggs
1 dozen hard boiled large eggs
4 T Hellman's mayonnaise
3 T French's yellow mustard
2 T sweet pickle relish
Freshly ground black pepper

1. Split eggs the long way and remove yolks to a bowl.
2. Rinse egg whites and place cut side down on paper towel to dry.
3. Add mayo to yolks, and mash with a potato masher.
4. Add the mustard to the yolks and mash some more. (At this point, Jimmy's recipe said to add additional mayo and mustard to taste, but I found these measurements to be perfect.)
5. Add relish and pepper and mix with a fork.
6. Dry egg whites with paper towel.
7. Pipe or spoon egg yolk mixture into egg white wells. Sprinkle with paprika.



They were so good that I didn't even get to the table before two disappeared!



Spanakopita Cups

I am kind of ambivalent about my birthday: I don't go crazy for it, but nor does it really bother me. I like to celebrate, and once it's over, I'm good with that, too.

Sue - and I promise I am not telling tales out of school - absolutely l-o-v-e loves her birthday! We joke about April and May being the "Month of Sue," with her birthday, then Mother's Day, then her (and Kevin's) wedding anniversary. She takes it all in good fun (and I think she really does enjoy it!).

Therefore, in the spirit of Sue's birthday enthusiasm, I am declaring this week on Thyme Well Spent to be the "Week of Sue," with all the recipes we made for her party. Enjoy!

Spanakopita Cups
1 t olive oil
1/2 C chopped green onion
2 - 3 cloves garlic, finely minced
1 t fresh dill (or 1/2 t dried)
1 box frozen chopped spinach, thawed but not drained
4 oz. cream cheese, softened
4 oz. crumbled feta
2 T Parmesan cheese
1 t black pepper
2 boxes (15 count each) frozen filo cups, thawed on counter 10 minutes

1. Preheat oven to 400 degrees.
2. Saute onion and garlic in oil over medium heat until softened. Stir in dill and cook one minute.
3. Fold in undrained spinach and cook until liquid evaporates.
4. Stir in cream cheese. Remove from heat and continue stirring to combine. Stir in feta, then Parmesan and pepper.
5. Fill 30 filo cups and bake for 5 minutes until heated through.

These can be made ahead through step 4. Refrigerator until ready to bake. Adjust baking time accordingly, 350 degrees for 15 minutes.

There's no picture of these tasty bites because well, I forgot them. Put them in the oven. Someone turned the oven off. I kept checking them and couldn't figure out why they weren't getting warm. Finally turned the oven back on and by the time they came out, they were scarfed down before I could snap a picture. They are good - think the delectable spanakopita triangles you get in a Greek restaurant, only way easier to make!

Red Velvet Cupcakes

Yesterday we celebrated Brian's mom, Sue's, 65th birthday. It was a great day to be out on the deck and I think Sue had a great time celebrating with her friends and family.

In addition to jalapeno poppers and Swedish meatballs, a number of new apps graced a table laden with goodies, and I'll post the recipes for them this week. 

But, no birthday is complete without CAKE - so let's start with that!

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cake
1 (18.25 oz.) package yellow cake mix
1 (3.5 oz.) package instant vanilla pudding mix
4 eggs
1 oz. red food coloring
1/2 C vegetable oil
1 C water
1 T distilled white vinegar
3 T unsweetened cocoa powder

1. Preheat oven to 350 degrees. Grease and flour pan(s) or line muffin tin(s) with paper liners.
2. Mix together cake mix, pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pan(s).
3. Bake according to package directions. (I made about 6 dozen mini cupcakes, and they baked for approximately 14 minutes.)
4. Cool completely before frosting.

Cream Cheese Frosting
2 (8 oz.) packages cream cheese, softened
1/2 C butter, softened
2 C sifted confectioners' sugar
1 t vanilla extract

1. In a medium bowl, cream together the cream cheese and butter until well combined. Mix in the vanilla, then gradually stir in the confectioners' sugar.
2. Store in the refrigerator after use.

Beef Wellington

A few months ago, Brian's dad read an article in the Wall Street Journal about the ultimate "mega meal," Beef Wellington, based on a Tyler Florence recipe. We spoke often about making it for a special dinner, and decided that Brian and I would make it for Easter for his parents and us, on Plum Island.

I had never had Beef Wellington. Didn't know how it should taste, what it should look like, or how difficult it would be to make. And I am so glad we tried it! First of all, how bad can anything be that is wrapped in puff pastry?! Beyond that, though, the combination of mushroom "pate" with salty prosciutto and beautiful filet Mignon - truly the perfect bite. Best of all - it was easy!  Time consuming and not inexpensive, but not difficult.

Served with mashed potatoes and simple roasted asparagus, it was absolutely a "heavenly meal," perfect for Easter!

Duxelles
1 1/2 lb. white button mushrooms, cleaned and large chopped
2 shallots, peeled and chopped
3 cloves garlic, smashed
3 sprigs fresh thyme, leaves only
2 T unsalted butter
2 T extra virgin olive oil
Salt and freshly ground pepper

Beef
1 (3 lb.) center cut beef tenderloin (filet Mignon), trimmed and tied
Extra virgin olive oil
Salt and freshly ground pepper
16 thin slices prosciutto
3 T white truffle butter*
Flour, for rolling out puff pastry
1 or 2 sheets (1 box) puff pastry, thawed two hours
1 large egg, beaten
1/2 t coarse sea salt

Mushroom Gravy**
2 T unsalted butter
1 T extra virgin olive oil
1/2 pound white mushrooms, quartered
1 T all purpose flour***
2 C beef stock
1/4 C heavy cream

1. Make the duxelles: Place the mushrooms, shallots, garlic and thyme in a food processor and pulse until finely chopped. Heat the butter and olive oil in a large skillet over medium heat. Add mushrooms and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
2. Prepare the beef: Drizzle roast with olive oil and season well with salt and pepper. Heat a little olive oil in a heavy skillet (we used cast iron). When the oil is hot but not smoking, add the beef and sear until every side is nicely browned. (You know the meat is fully seared when you don't have to tug on it to turn it. Try too soon and you'll tear the meat.) Remove from heat, cut off twine, and allow to cool slightly.
3. Meanwhile, extend a sheet of plastic wrap (about a foot and a half in length so you can wrap and tie the roast up in it) on counter. Place the prosciutto on top of the plastic wrap in a shingle pattern. You want to create a rectangle that is large enough to encompass the entire filet of beef. Cover the prosciutto with a thin layer of the mushrooms. Season, as needed, with salt and pepper and sprinkle with fresh thyme leaves.

4. Smear the beef with the truffle butter. Then roll it in the duxelles-covered prosciutto using the plastic wrap to tie it up tightly. Twist the ends of the plastic wrap to seal the beef completely and hold it in a nice log shape. Set in the fridge for 30 minutes to ensure it maintains its shape.
5. Preheat the oven to 425 degrees.
6. On a lightly floured surface, roll the puff pastry out to 1/4 inch thickness. Depending on the size of your roast and the puff pastry you're using, you may have to overlap 2 sheets and press them together. Remove the beef from the fridge and cut off the plastic wrap. Set the beef in the center of the pastry and fold over the end pieces, then fold up the sides, trimming excess and binding all overlapping pastry with egg wash.  Be sure to completely seal the beef.

7. Place the beef seam side down on a parchment lined baking sheet. Brush the pastry with the beaten egg, spinkle with sea salt, then make a couple of slits through the top of the pastry using the tip of a paring knife.

8. Bake for 40 to 45 minutes until pastry is golden brown and the beef registers 125 degrees on an instant read thermometer. Remove from the oven and rest ten minutes before serving.

*I forgot to smear the truffle butter on the beef before we wrapped it in the mushrooms and prosciutto, so used it instead in mashed potatoes. Delish!
**The original recipes call for making your own veal stock for use in the gravy; we opted to save some time and money by using store bought beef stock. Check out either links above if you want to recipe for the stock.
***It takes more than a tablespoon of flour to thicken two cups of liquid - I used almost three tablespoons.

TGIT

Thank God it's Tuesday!

I got to the car dealership yesterday morning for an 8 o'clock oil change appointment. Only to learn that my appointment is for NEXT Monday...

Traveled then to the Springfield campus - arrived around 8:25 a.m.  Booted up my laptop, checked my e-mail and immediately got a reminder that I was due in Chicopee. At 8:30.

Raced to Chicopee and skidded into my seat at 8:59.

Haven't had a Monday like that in a long time. Hope your week is off to a better start!

Pick Up Artist

My friends often ask how I got into cooking, many assuming it must have been my mom. I usually answer that my mom taught me how to cook, but not what to cook, since I don't think she'd like many of foods I enjoy cooking and eating.

She did teach me how to cook, though. I remember how she'd let me pull my stool up to the counter and mix together anything I could find in the cabinet. I made some pretty gross looking concoctions, but she assured me someday I'd be a great cook! She knew how to change a recipe up depending on what you like, and she was especially good at what she called "pick up" suppers.

I think I'm pretty good at "pick up" meals, too, checking out what's in the fridge and cabinet and coming up with something that is quick and easy to prepare. Most times, they're also pretty tasty even if not gourmet. That's how this Spinach & Sausage Pasta came about - I had all the fixings for pizza but was too impatient to wait for it to bake. The solution? Make enough for one and toss it all with pasta!

1 tsp olive oil
1/2 onion, sliced
1 clove garlic, minced
sausage - hot or sweet, loose or removed from casing, about 6 oz.
2 - 3 T chicken stock
1 C fresh spinach
2 T reduced fat ricotta cheese
1/2 C dry pasta, cooked and drained - doesn't seem like a lot, but I use whole wheat and it is pretty hearty

1. Warm oil in saute pan over medium heat.
2. Saute onions and garlic until soft.
3. Add sausage (I use hot turkey sausage) and cook until brown.
4. Add chicken stock and cook 2 - 3 minutes or until hot.
5. Stir in spinach and allow to wilt.
6. Dollop cheese over sausage and veggie mixture.
7. Sprinkle on hot, drained pasta.
8. Stir to combine and serve hot.

I acknowledge this isn't the most appetizing-looking dish, but I implore you to reserve judgement until you've tried it! Enjoy

Mushroom Orz-otto

After have seen all 10 of the Best Picture nominees in this year's Oscar race, Brian and I had a bet on who could pick the most winners in 18 catagories. In the end, we tied in five categories, neither of us picked the winner in another five, I picked three winners, and Brian picked five...another bet lost.  (When will I learn?!)

The winner got to pick any meal that the loser would make. I'm paying up today, and Brian picked Steakhouse Steaks with steamed asparagus. He didn't have a preference on another side, so I decided to make Mushroom Orz-otto, a rich, delicous, risotto-like dish that's much lighter than traditional risotto.

And, apparently, I'm a slow learner - this bet wasn't even paid off and I'm in the red again, this time thanks to Phil Mickelson's win. Unbelievable...

Mushroom Orz-otto
1 T butter, divided
1 T olive oil, divided
1 onion, finely chopped
2 cloves garlic, finely minced
10 oz. Cremini mushrooms, sliced
1 1/2 C orzo pasta - I used whole wheat
3 C chicken stock, warmed - I heat mine in the microwave
1 T finely minced fresh rosemary
1/4 C freshly grated Parmesan cheese

1. Heat 1/2 T butter and 1/2 T olive oil in saute pan over medium high heat.
2. Add onion and garlic, and saute until translucent
3. Add orzo and toss to coat. Cook about 3 minutes, stirring frequently.
4. Add 1 C chicken stock and stir to combine. Bring to boil, then reduce heat to medium.
5. Stir in rosemary.
6. Continue to cook, stirring occassionally, and adding additional stock - 1/2 C at a time - until pasta is tender and has absorbed all stock.
7. Meanwhile, in another saute pan, heat the remaining butter and oil over medium high heat. Saute mushrooms, then set aside. (You can probably saute the mushrooms with the onions and the garlic, but I don't like when my mushrooms become water-logged and chewy. I prefer to saute them separately, then fold them in at the end.)
8. Remove from  heat and stir in mushrooms and parmesan cheese.

Chicken Tikka Masala

This seems to becoming a habit: premature posting. I wonder if there's a little blue pill for that?!

Anyone who knows me probably saw the title of this post and thought they were in for a review of Sitar or Pintu's. As much as I enjoy both those restaurants (though Sitar remains my all-time-favorite), I have had a ton of fun learning to make my favorite Indian dishes at home.

I have loved Indian food since my first visit to Sitar, which I remember like it was yesterday...

It was a cold, snowy night, and I was overwhelmed when I walked into that little restaurant on Main St. by the smells. Cinnamon. Cardamom. Warmth. Friendliness. Joy.

Sitar remains one of the most comfortable restaurants I've been to - the waitstaff and owner are lovely, the music is ethnic and quietly in the background, the decor is traditional yet not overwhelming. It's everything I love about this cuisine.

I tried Chicken Tikka Masala on my first visit thanks to my culinary-adventurous friend Natalia. Until recently - with the exception of delish apps like samosas and pakora - it's all I'd had. I've begun to branch out, and have yet to find anything I don't like...although vindaloo is even too spicy for me!

Brian described this meal as "being in the middle of a pool, on a float, in the sunshine" and as "hitting the snooze button and laying in bed only half asleep, all warm and cozy." I couldn't agree more!

Chicken Tikka Masala
2 pounds boneless skinless chicken, breasts or thighs, cut into 1/2" pieces
1 tsp. salt and pepper
1 1/2 Tbsp. vegetable oil
2 heaping Tbsp. curry powder
1 Tbsp. ground cumin
3 onions, thinly sliced
2 - 3 jalepenos, seeded to taste and diced (optional)*
2 cloves garlic, minced
1 (14 oz.) can coconut milk**
1 (14.5 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
1/4 C finely chopped cilantro

1. Season chicken with salt and pepper.
2. Heat oil, curry, and cumin in a large skillet over medium high heat for 5 minutes, stirring occassionally, until fragrant and toasted in color.
3. Add onions, peppers (if using), and garlic. Stir to coat in oil and spice mixture. Cook until vegetables are translucent and just starting to pick up color - about 10 minutes. Stir occassionally to keep from browning too much. Add more oil if necessary, but hold off until  the veggies start to give off some of their water - you may not need it.
4. Add chicken pieces and toss in onion mixture to coat. Cook, stirring occassionally, until almost cooked through, about 10 minutes.
5. Add coconut milk, stewed tomatoes, and tomato sauce to pan. Stir well to combine. Simmer, loosely covered, for 30 - 40 minutes.
6. Remove from  heat. Just before serving, stir in cilantro. Serve over cilantro lime rice.

*Jalepenos continue to confound me. I used two this time - one with all seeds and ribs, the other without - and they gave no heat whatsoever. Last time I made this, I used two with seeds and it was almost too hot to eat. If anyone has any tips for judging the heat of these peppers - size, color, scent, etc. - please let me know!

**Once I realized how much fat is in coconut milk, I tried making this dish with the low fat version. Not good. At all. It ruined the consistency of the dish, as it was far too watery, and there was very little coconut flavor. Considering the rest of the dish is lean protein and veggies, just go with the full fat. ;-)

Lime Cilantro Rice
2 tsp. vegetable oil
1 1/3 C Basmati rice
Juice and zest of two limes
2 C water
1/4 C finely chopped cilantro

1. Combine oil, rice, and lime juice in a sauce pan. Heat over medium  heat until fragrant, stirring frequently to keep rice from sticking to the pan.
2. Add water and bring to a rolling boil.
3. Reduce heat to low and cover pan tightly.
4. Cook for about 25 minutes, until water is just absorbed. Remove from heat.
5. Fluff rice with fork, stirring in lime zest and cilantro.

I thought this was a lot of jalepenos...  Not so much.

Don't skimp on the cooking time for the onions. It's probably one of the most important steps and is well worth the added few minutes....



Ahhhhh...chicken tikka masala.  Warmth on a plate!



One word of caution: Curry has a very strong aroma. I love it, and all the images it conjures up for me. And it lingers...cracking a window while you cook will help.

It Must Have Been the Company...

I am fortunate to have been visiting Plum Island with Brian for a couple of years: I cannot believe I'd never heard of it or Newburyport, and feel so thankful that it's now one of my favorite places.

We like to get into town early for lunch or happy hour before heading to the beach, and found that we were frequenting the same places every weekend. Not a bad thing, but we agreed a couple of months ago to try a new place on each trip.

When last we were there, over B's spring break, we had lunch at The Grog (our fave!) then went to a new place, Loretta, for a glass of wine. We had the best time - it was very quiet (it was a little past lunch time and too early for dinner), the restaurant is very small and cute - almost like a bistro, and the bartender was great. I cannot wait to go back and have dinner!

At the bartender's recommendation, we - and the other customers - opted for their "house" Pinot Noir.

I love it.  Brian loves it. Everyone - with the exception of the weird Italian guy behind us who claimed to be a wine  "connoisseur" and was trying to impress the girl he was with - loves it. Delish.

Soooooo........I go on the HUNT once home. All the standard package stores: no one has it or has heard of it. Better (aka "more expensive") shops: no one has it or has heard of it. I sing its praises to all, insisting it will fly off the shelves.

In a last ditch effort, I stop at Table & Vine in West Springfield. I find the French wine. I find the French Pinot. Nothing. I walk up and down the aisle. Twice. Nothing.

On my way out, I stop one of the men who work there, and tell him I'm looking for a French Pinot Noir and that I've searched that section but would feel foolish leaving without asking if I've missed it...

"What are you looking for," he askes?

"2008 Patch Block Pinot Noir from Lanquedoc, France," says I, reading from the note I took in BlackBerry. (That's how serious I was.)

"Oh!" he exclaims. "It's over here in our bargain wines."  (Bargain?  It wasn't a bargain in Newburyport...)  "Do you remember Georges Duboeuf wine - it had a white label with bright red and blue flowers?  Well, this is their new label - same wine, new branding."

And he hands me a 1.5 liter bottle (aka 2 regular size 750 ml bottles).

With a price tag of $10.99.

I buy 2. And wonder the whole way out if I should buy 2 more...

Moral of the story:  Only when you're in an outstanding setting, having a great afternoon with someone you truly love, will you pay $8 for a glass of wine from a bottle that only cost $10.99 - retail ;-) ...and be delighted to do so.

Sláinte!