deb's pots

Celestial Double Chocolate Bread Pudding with Almonds

Posted on July 24, 2015 by debspots

Are we alone in the universe?

Some people think this is a fun question. Let me be more specific. Several members of my immediate family, ahem (science nerds), think this is a fun question. I think it is an interesting question, but it makes my stomach feel funny and I get disoriented and feel like I’m going to fall off the planet.

Meg was home for a few days (yay, happy mama), and we went for a beautiful walk yesterday. My daughter is one of the aforementioned science geeks and she was hoping to listen to a special NASA broadcast at noon. We decided to stream NASA on my phone while we picked mulberries and climbed big rocks. The guys at NASA told us that they have found a new “earth twin.” I was able to tolerate hearing this information because I was grooving on the most perfect summer day imaginable and grounding myself in my happy little bluest-sky-ever reality during the broadcast.

I hope you readers, including my astrophysics-minded loved ones understand that I respect and admire explorations of “the really, really big picture.” But I would much rather think about chocolate. And porcelain. And what do do with that leftover bread that Meg bought that wasn’t very good in the first place. And what newly fired bowls to use. It’s true. My reality is, indeed, tiny. But somebody has to make dessert while everyone else is talking about carbon vs silicone based life forms.

Truth be told, I am much less concerned about possible connections to beings in other solar systems than I am in my ability to relate to the people around my table. It is only with mindful focus that I feel I do a good enough job being in sync with myself. And it is only when I am in good touch with myself that I am any use to the people I love. So, I try to stay grounded rather than flying off into space. I am aware of my limits. The people in my family, however, are smarter than me and are able to do both. Which is very fun.

Oh, so the answer to what to do with the leftover bread is: bread pudding. Chocolate bread pudding. With two kinds of chocolate: cocoa and chocolate chips. And almonds, because almonds and bread and chocolate are just amazing together. The chocolate custard soaks the bread, making it soft and gooey inside and a bit crusty outside. Dark chocolate makes it rich and sophisticated, but the texture is pure, homey comfort. It will remind you of pudding and french toast and chocolate chip cookies all at the same time.

It is likely that you have all the ingredients for this in the house. If you, like me, store leftover bread in the freezer, you can make it any time! It is, absolutely, out of this world! Make it on a gorgeous summer day. Or in the middle of the night while looking at the stars and thinking about “the really, really big picture.”

Celestial Double Chocolate Bread Pudding with Almonds

Serves 4-ish

4 cups torn bread pieces, about the size of walnuts*
3 eggs
1 cup whole milk
½ cup sugar (I like organic cane)
¼ cup good quality cocoa powder
1 tsp vanilla extract
pinch salt
1 cup bittersweet chocolate chips
¼ cup sliced almonds
Baking spray (I use organic coconut oil)

*Day old bread is best. Something white and spongy works really well and makes a nice, soft pudding. If you use a bread that is more whole grain and crusty, soak it a little longer.

Preheat oven to 275°

Spray 4 ramekins or small ovensafe baking dishes or bowls (roughly 1 ½ cup size) with baking spray. Or use an 8 inch square or round baking dish.

In a large mixing bowl, whisk eggs, milk, sugar, vanilla, and cocoa powder. Add the bread pieces and press down to submerge all the misbehaving pieces of bread in the yummy chocolatey custard. Let the bread soak, mixing occasionally, for 15-20 minutes or so.

Reserve ¼ cup of the chocolate chips and 1 tbs. of the almonds for topping. Mix the remaining chips and almonds into the soggy bread. Don’t worry, this is supposed to be confusing. On the one hand, it’s sort of gross. On the other hand, chocolate chips!!!

Now, distribute the mixture evenly between the prepared dishes, and top with the reserved chips and almonds.

Bake for 30-35 minutes or until the centers are beginning to feel firm when pressed. If you’ve used a single dish, go for 35-40

Cool for at least 15 minutes before serving. These are wonderful with Caramel Almond Ice Cream on top.

They can be covered and stored in the fridge for a day or two and reheated in the oven or microwave. There will be a slight loss of texture if you nuke them, but they’ll still be amazing.

Posted in baked goods, dessert, treat | Tagged almond, baking, bread, bread pudding, chocolate, chocolate chips, custard, eggs, individual desserts, pudding, vegetarian | Leave a comment

Black Bean Salad

Posted on July 17, 2015 by debspots

I’m sorry! Please forgive me! I think I may have made you feel badly. I hope you will give me another chance!

I have spent the last 6 months compensating for the fact that I was without a kitchen. And now that I have a kitchen, I am so psyched about cooking in it that I am getting up at 5 am to bake. I am worried that in my cooking fervor, I have given you the impression that I expect you to turn on the stove and cook every day. Even when it’s high summer and the humidity is 100%.

It is time for me to let up on all the cooking and baking for a few minutes. Preparing meals does not always involve “the application of heat.” Especially now, in July. I want to prepare something healthy, quick, easy, hearty, satisfying, and cold!

You can whip up this black bean salad in 5 minutes. Seriously. It’s a great idea to keep a couple of cans of beans in the house so you can make a batch for unexpected visitors. This is a great dish to throw together when you’re in a hurry, you have a sudden urge for a picnic, you get invited to a pot luck, or you find out one or more of your guests are vegetarian, vegan, or kosher.

So, here you go. This salad is savory and creamy, with a fresh herby kick and a salty little crunch. Yum! It’s incredibly easy and requires no cooking. And no fussing. I promise! Do you forgive me now?

Black Bean Salad

Serves 8-10 or more. Make half a batch if you want less, but this keep really well for several days if you keep it covered in the fridge.

2 28 oz cans black beans, drained, rinsed, and drained again
1 medium tomato, diced
1 small cucumber, seeded and diced
1/3 cup fresh, minced herbs (I used thyme and basil)
1 scallion, cleaned and sliced
1/3 cup toasted pepitas (pumpkin seeds)
2 tbs. balsamic vinegar
2 tbs. XV olive oil
salt and pepper, to taste

Pile everything together in a big bowl and toss. Serve immediately or refrigerate until you are hungry.

Variations: add some avocado, use walnuts or almonds instead of the pepitas, add some berries or mango, add your favorite cheese like Roquefort, feta or parm, or make the salad with white beans instead or in addition to black ones.

Posted in picnic, side dish | Tagged 5 minutes, beans, black beans, easy, gluten free, herbs, kosher, no cook, salad, vegan, vegetarian, white beans | 7 Comments

Peach, Oatmeal, Walnut Muffins

Posted on July 12, 2015 by debspots

Baking. Baking is a sport that is vastly improved in every way by the use of an oven. And as a faithful reader of the DebsPotsBlog, by now you know that ovens have been scarce around here lately. Since January, not to put too fine a point on it.

Guess what? We have an oven! We have a kitchen! None too soon because the farmer’s market is in full swing. Is there anything in the world better than a ripe summer peach? So, to celebrate the bounty of summer AND my brand new oven, I am happy to share with you this recipe for some peachy, summery muffins.

These are heathy-ish without being austere. Full of fruit, oats, and nuts, they are sweet, but won’t give you a sugar rush. They are moist and hearty, with a slight tang of yogurt. Pretty low fat, they contain a decent amount of protein, so perfect for breakfast or after your workout. I hope you love them!

Peach, Oatmeal, Walnut Muffins

You may substitute apricots or berries for the peaches and any nut for the walnuts.

I like them with a little schmear of almond butter.

Makes 12 muffins

1 ¼ cups all purpose flour (I use organic)
1 ¼ cups rolled oats ( I use thick cut organic)
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¾ cup, plus 2 tbs. light brown sugar
2 eggs
¾ cup plain yogurt (lowfat is ok)
3 tbs. oil (I use almond, any vegetable, nut, or coconut oil is fine)
2 peaches, pitted, cut into small dice
¼ cup walnuts, chopped

Preheat the oven to 375°
Prepare 12 muffin cups with paper liners or grease well.
Mix the dry ingredients in a large bowl (reserve 2 tbs. brown sugar) and the wet ingredients in a medium bowl. Fold the wet into the dry until just barely mixed. Add the peaches and walnuts, folding just enough to combine.
Using an ice cream scoop, portion the batter into the muffin cups. Sprinkle with the reserved sugar. Bake for 20-25 minutes or until the muffins are set and light toasty brown. Let them cool for 5 minutes before serving.

Posted in baking, breakfast, snack, workout | Tagged fruit, muffins, oatmeal, peach, walnut, yogurt | 8 Comments

Blueberry Almond Cake

Posted on July 3, 2015 by debspots

Berry memories: It was my birthday, a dozen or so years ago. A sudden thunderstorm passed quickly, leaving the country road steaming in the sun. The kids and I ran in the sodden air up the road to a patch of blackberries. We picked and laughed until a second storm drove us back down the hill toward home.

Late last summer, Bob and I went apple picking and discovered a section of Ochs Orchard that rightly should be named “Blueberry Heaven.” It took a long time, but we picked a quart. I put them in my yogurt. Bob had them on my homemade ice cream. I made a sauce for duck…

The other night, after work, we took a “mulberry walk.” There’s a tree down on the old prison land; if you stand on the concrete wall, a world of soft, sweet juiciness is within reach. I imagine the people driving past are intrigued. And then jealous. We came home with blue hands and mouths, too full for supper.

Berries are, to me, the essence of summer. I love to toss them into salads, make a pie or crisp. Shortcakes are hard to beat. The finest berries deserve to be appreciated soon after they are picked, and relatively unadorned.

Tiny wild or local blueberries are quite different from the big ones you find at the supermarket. I’ve never been a huge fan of those large cultivated blues; they tend to be a little mushy. But there they were this week and I couldn’t resist. I like them better cooked. And I was hoping my new oven might arrive…

The oven and fridge have been installed. The new kitchen is still unfinished, but I can bake!!! So, I did something I haven’t done for 6 months. I baked a cake!

Blueberry Almond Cake

This is a small cake, 6 servings or so. Perfect for breakfast, snacking, or dessert. The sweetness is tempered by the tartness of the berries. The crumb is moist and soft. Toasted almonds highlight the flavor of the berries and add a welcome crunch.

1 cup all purpose flour (I use organic)
¾ tsp. baking powder
½ tsp. baking soda
pinch salt
¼ cup butter, melted and cooled
¾ cup sugar (I like organic cane)
½ cup plain yogurt (you may use buttermilk or sour cream)
1 egg, room temperature
1 tsp. almond extract**
¼ cup sliced almonds
¾ cup blueberries, washed and dried*
baking spray (I use organic coconut oil spray)

* If you want to prevent the berries from sinking to the bottom of the cake, toss them with a couple of tablespoons of the flour before you add them to the cake. I don’t mind sunken berries, so I don’t bother with this step.

**If you don’t like almond extract or you don’t like the flavor, substitute vanilla.

Preheat your oven to 375°. Prepare a 6 inch baking dish with baking spray.

Set aside 1 tablespoon of the almonds and 1 tablespoon of the sugar.

Mix all the dry ingredients in a small bowl. Combine the yogurt and butter in a big bowl. Add the egg and almond extract. Mix well. Now add the dry ingredients and stir gently to combine. Be really careful not to overmix. If you want a nice, tender cake, you’re better off leaving a few streaks of flour then mixing too hard.

Very gently fold in the berries and almonds. Spread the batter into the baking dish. Sprinkle with the extra almonds and sugar.

Bake for 40-45 minutes, until the cake is nicely browned and the center is just set when you press lightly. Let cool at least 15 minutes before serving.

This cake is great plain, but even better with a scoop of Caramel Almond Ice Cream.

Posted in baking, breakfast, dessert | Tagged almond, berries, blueberry, cake, easy, snack, vegetarian | 6 Comments

Summer Lentil Salad

Posted on June 28, 2015 by debspots

It’s been a busy, eventful and challenging couple of weeks here in the construction site in the woods. Our kitchen renovation continues. The painter was scheduled, so I had to hurry and do my job: puttying and finishing all the wood work. With lots of beams, door and window frames, shelves, and a new fireplace mantle, I had little time for making pots or cooking while I was wood working.

Then my 80 year old dad went into the hospital for knee replacement surgery. He’s since been transferred to rehab and is doing well. It is a difficult recovery. I’ve been spending every free minute with my folks for the last week and a half and have had time for little else. But this morning, I got up early to make a lentil salad to share with my friend whose husband is still in the hospital. I’m hoping that next week, I’ll have good news to report about the progress of both patients!

I love lentils any time of year. Salads including perfectly cooked lentils are especially lovely in summer. They are great to make ahead, a substantial source of meatless protein, and super versatile. I like this particular salad as a bed for roasted or grilled salmon or shrimp. It is a great accompaniment to simple grilled meats, poultry or sausage. And it makes a wonderful lunch or light supper on a big pile of mixed greens.

The brine idea came from Cook’s Illustrated. Brining greatly enhances the texture and flavor of the lentils. If you want to skip that step, simply cook the lentils an extra 10 minutes or so; the salad will still be delicious.

Summer Lentil Salad

I like to brine the lentils overnight and make this salad in the morning. Alternatively, you could brine all day and cook in the evening.

2 cups French green lentils (puy)
water
3 tbs. fine sea salt
1 stalk green garlic (cleaned) or 2 garlic cloves, unpeeled
1 oz Roquefort
¼ cup toasted slivered almonds
¼ raisins
1 carrot, finely diced
1 small cucumber, finely diced
2 tbs. good balsamic vinegar
2 tbs. good XV olive oil
1 handful mixed herbs (optional), torn or cut into small pieces*
salt and pepper, to taste

*I used arugula, chives, basil and tarragon. Other great choices would be thyme, mint, cilantro, savory, marjoram, dill or oregano.

Wash and pick over the lentils and cover with water by a good inch. Add sea salt, mix, and let the lentils brine overnight. In the morning, drain and rinse. Put the lentils in a heavy pot, cover with water again, add the garlic, and bring to a boil over high heat. Turn down the burner and simmer for 10-15 minutes or until the lentil just become tender. Watch carefully, if they overcook the texture suffers.

Drain the cooked lentils well; let them cool for 15 minutes or so. Add the remaining ingredients and combine. This is delicious served right away. Or chill and serve cold or at room temp.

Posted in lunch, side dish, supper | Tagged appetizer, barbecue, blue cheese, easy, gluten free, lentils, party, pot luck, roquefort, salad, summer, vegetarian | 2 Comments

Strawberry Shortcake

Posted on June 20, 2015 by debspots

When Bob and I first moved to Warwick in 1987, there was one supermarket. It was enormous, but you couldn’t get a loaf of crusty bread or a ripe piece of fruit; the only salad greens were shaped like a baby’s head and bore the name “Dole.”

I remember once in the late ‘80’s, we went on a wild goose chase in the Black Dirt of Pine Island, stopping at farms, searching for baby lettuce. We did find some, at D’Attolico’s, Vinny Senior rising from his barcalounger to find out what these strange foodie maniacs were doing at his farm.

The Warwick Valley Farmer’s Market opened in 1993, part of a growing movement in this country to begin to bring farm and table back together. It fills my heart to reflect on how the Market has grown in size, diversity, and popularity over the years. We signed up for Rogowski Farms CSA in the very first season, and never looked back! Both of my kids have worked for Cheryl; my bowls are on the tables at the farm’s delicious breakfasts; we cherish our relationship with her and the Farm.

We try to eat local and seasonal as much as possible now. I will be bringing you lots of Farm Market posts in the months to come. This recipe is absolutely delightful! Of course, you can make a lovely shortcake with supermarket strawberries, but if you can get local, grow or pick your own, it is truly heaven. I’m giving you a pretty classic version, because you simply can’t improve on perfection.

Tree-licious Orchards have such beautiful berries!

Strawberry Shortcake

This makes a small batch, 4 shortcakes, you can readily double it. The recipe is based on the one from Cook’s Country.

Berries
2 pints ripe strawberries
¼ cup sugar (any sugar is fine, I like brown for this)
pinch salt

Wash the berries and slice them. Mix with sugar and salt. Macerate (let them sit) in the fridge while you make the shortcakes.

Shortcakes
1 cup organic all purpose flour
pinch salt
1 ½ tsp. baking powder
½ cup cold butter, cut into ½ inch pieces
2 tbs. cane sugar, divided
½ egg*
¼ cup sour cream
2 tbs. cream*

*break an egg into a bowl, beat it, pour out half. Make a very tiny omelette. Use the rest for the shortcakes. Alternatively, you may use the other half egg to glaze the shortcakes instead of the cream.

Preheat the oven to 375°.

Mix the half egg and the sour cream in a small bowl and set aside.

Pulse the flour, salt, baking powder, and half the sugar in the food processor until well mixed. Add the butter and pulse until the mixture looks like coarse crumbs.

Transfer to a mixing bowl. Add the sour cream mixture, stir with a fork until a dough forms. Now go in with your hands and knead a bit.

Line a baking dish or sheet pan with parchment. Use a small ice cream scoop to make four pretty dough mounds. Brush with cream. Or egg. Then sprinkle with the other tablespoon of sugar.

Bake the shortcakes for 25-30 minutes or until they are light golden brown. Let them cool for 5 minutes, then transfer to a cooling rack. Let them cool for at least 15 minutes before you assemble.

Whipped Cream
1 cup cream
¼ cup cane sugar
pinch salt

Whip the cream in a stand mixer, with a hand held mixer, or by hand until soft peaks form. Add the sugar and salt and continue to whip until firm peaks. If you want to hold the cream, place it in a strainer over a bowl in the fridge for up to 6 hours.

Assemble
Use a serrated knife to cut the shortcakes in half. Top with berries and delicious berry juice. Then whipped cream. Then the other half of shortcake. If you want, you can put a bit more cream and berry on top to make it beautiful. Serve.

Posted in baking, dessert, fruit | Tagged biscuits, cream, farm to table, farmer's market, seasonal, strawberries, strawberry shortcake, vegetarian, whipped cream | 5 Comments

Veggie Chili

Posted on June 13, 2015 by debspots

My Sweet Husband,

Thank you for the beautiful picture you took on your run this morning. Warwick is dazzling; I love the changing landscape. It makes it really hard to think about the possibility of moving to California if you get that job offer.

I think we turned an important corner in the Construction Project from Hell. The new kitchen began to feel possible to me last night. Sadie has almost forgiven Bill for making so much horrible, scary noise; she comes and visits him now and even ventures outside during work hours. After 5 1/2 months, I’m getting so used to cooking in the basement, it’s a bit hard to imagine ever having a real kitchen!

I’m glad you enjoyed the chili last night. I made a big batch for our friends. Their older daughter turned 20 the other day; the family celebrated her birthday at the hospital where her Dad is battling leukemia. Even though his prognosis is excellent, my heart is breaking for them. I know you understand my need to DO SOMETHING to help. I’ve been scouring the internet for the most current medical research. And cooking; it’s how I deal with just about every situation in life.

I dropped off a big container of this vegan chili for them last night, and there was plenty left for us. I think Brian will want to try it when he gets home from his trip to Europe. And I think I might make it for Megan if she comes up from Baltimore when Grandpa has his knee surgery.

Oh, and thanks for donating blood; it really does save lives!

Love,
Wife that is Yours

Veggie Chili

This is great for a party, a pot luck, or a barbecue.

I like the earthiness of cumin and the spiciness and smoke of chipotle. I don’t like powdered chilis in my chili. If you do, feel free to add them with the cumin.

Serves 10-12

1 big onion, sliced
1 tbs. neutral oil, coconut is good here
1 canned chipotle, minced*
2 tbs. cumin
1 28 plus 1 14 oz can while fire roasted tomatoes (Muir Glen are good)
½ cup medium grind bulgur
3 28 oz cans beans (I used black, pinto, and cannelini), rinsed well
1 ½ cups fresh corn kernels (you may use frozen)

Optional garnishes: tortillas (corn are especially good), tortilla chips, hot sauce, cilantro, lime, avocado, sour cream, cheddar or jack cheese (sprinkle or melt on top), extra chipotle or minced fresh chilis.

*It will be pleasantly spicy with one medium chipotle. Add more or less to your taste. You can always individualize your own bowl with extra, or with fresh chilis.

Saute’ the onion in the oil for a few minutes and add the chipotle and cumin; stir. Add the tomatoes and bring to boil, then add the bulgur.

Adjust the heat so the sauce is barely simmering and cover. Cook, stirring very often, for 10 minutes or so, until the bulgur begins to soften. If the pot seems dry on the bottom, add ¼ cup water.

Now, add all the beans. Cook over medium/low heat for 5 minutes. Add the corn and cook for 10 minutes. Serve. Have fun with lots of garnishes!

Posted in main course, vegan, vegetarian | Tagged barbecue, beans, chili, construction, corn, party, pot luck, renovation | 13 Comments

Watermelon Salad

Posted on June 4, 2015 by debspots

When my daughter was in high school, she came home one afternoon and made an announcement: “Mom, guess what? I have a new hobby: Evolutionary Biology. I’m really good at it!” Megan and I share a lot of hobbies: cooking, blogging, birding, foraging, dolphin watching, kayaking. And, yes, evolutionary biology. No, neither one of us was prom queen. Don’t rub it in!

You are probably wondering what evolutionary biology has to do with watermelon. Be patient!

Have you ever noticed that our interest in particular foods tends to come in waves? You hear yourself say “I’m on a blackberry kick right now,” or, “I just can’t seem to get enough asparagus.” I think that happens in part because our bodies need certain kinds of nutrients; we are most aware of flat out cravings like this during pregnancy. I remember wanting strawberries every day when I was pregnant with Brian. Our emotions can also influence our food wants-I “needed” chicken with dumplings after my brother died; I just wanted comfort food even though it was July.

I think the tendency to get on food kicks is a product of the evolutionary process. When humans were hunter-gatherers, they had to eat what was available and seasonal. If the mulberries were ripe, they needed to stuff themselves with mulberries. If Caveman Bob killed a wild turkey, the whole family picked that carcass clean!

Watermelon is one of those foods for me. I won’t think of watermelon for months, but then the weather gets warm and I get an urge for a big, slurpy slice. With lime. I’m bummed that we now have these seedless hybrids because I like spicy watermelon seeds.

A few years ago, I started seeing recipes for savory-sweet watermelon salads and, at first I was uninterested. But I remembered my mom telling me her father used to love watermelon with salt, and I decided to give it a try. My grandfather was right! A little salt brings out the sweet juiciness of the melon; which in turn plays well with the bitterness of arugula and the rich fattiness of cheese and nuts. Even if you’re dubious, try it! Let me know what you think.

Watermelon Salad

I am going to give you directions to make enough salad for two to share for lunch or as a salad course. Or you could eat it all yourself and call it supper, like I did. Hey! Everyone was away!

Vegan and paleo friends: Leave out the cheese or use your favorite substitute.

2 cups cubed watermelon
2 cups arugula (or whatever greens you like)
5 big mint leaves, torn
1 ½ oz goat cheese, crumbled
¼ cup pepitas (feel free to substitute pistachios or toasted walnuts)
juice of ½ lime
2 tbs. good xv olive oil
salt and pepper, to taste

Put the arugula and mint into the salad bowl and squeeze over most of the lime and drizzle with the oil, season with salt and pepper and toss gently. Hands are best for this. Now top with the melon, then cheese, nuts go on top. The order is very important. Just kidding.

Drizzle with the last of the lime juice. Come on, use some muscle! And a final sprinkle of salt. Toss before serving.

Posted in appetizer, entree, lunch, supper | Tagged arugula, easy, gluten free, paleo, quick, salad, summer, vegan, vegetarian, watermelon | 3 Comments

Ribs

Posted on May 28, 2015 by debspots

The other night at dinner (on the deck, finally!), Bob, Brian and I were discussing whether or not the president is likely to send troops back into Iraq. The men had some intelligent things to say about this; I never have anything intelligent to say about war. I get morose almost instantly. I realize that I am incredibly naïve, but I still don’t understand why we can’t just all sit down together and work out our problems over a nice meal.

The conversation naturally drifted to what movie we would watch for the evening: The Way, since Brian is soon to be walking some of El Camino de Santiago. And then. I said. To my son. And I apologize in advance here for my incredible self-absorption: “More importantly, you only have two more dinners at home, what are they going to be?”

This topic, Brian agree, was indeed more important, and many possibilities were considered. In the end, we were able to narrow it down to three: duck, chicken breasts stuffed with goat cheese, and ribs. We agreed that I would make the final decision based on what looked best at the market. And the winners: ribs and duck.

Now, as a human being who lives on the planet, you are probably well aware of the hotly debated controversy regarding wet vs dry rubs for ribs. And then, of course, there are the considerations about cut, etc. Well, we don’t concern ourselves much with these arguments. Because we know what is right. Baby backs with tons of my homemade barbeque sauce. Brian points out that a favorite childhood memory involves a big plate full of ribs, a bowl of extra sauce, and a huge pile of napkins.

My recipe for barbeque sauce, like my recipe for salad, lentil stew, ice cream, chocolate chip cookies, and crack bark, morphs over time and has the potential for endless variations on a theme. I am going to give you my current favorite and trust you to play with it to your own taste and the availability of ingredients.

I give you this recipe for ribs with my favorite barbecue sauce and my wishes for happy journeys and a happy world…a world that would be a better place if we all sat down together with a big plate of food and a big pile of napkins.

Ribs

I usually make a whole rack (or two) of ribs, and often throw some chicken on the grill to baste with the sauce. This week, there were individual ribs in the market and they looked especially meaty. But the cooking and results are really very similar.

Gluten free cooks: choose your favorite GF soy and hoisin.
Paleo cooks: You will have to micromanage the ingredients, but the rib cooking method is perfect for you!

1 rack meaty pork baby backs
1 tbs. each: salt and sugar (I use organic cane)
cayenne pepper to taste
barbeque sauce (below)

Season the ribs with the salt, sugar and cayenne. I like the do this a couple of hours ahead of cooking time (refrigerate) or even a day ahead, but it’s fine to season right before cooking, too.

Preheat the grill until it is very hot. Clean the grates well. Set up for indirect grilling. On a gas grill, this means you leave on the primary burner and turn off the rest. On a charcoal grill, it means you pile up all the coals on one side and leave the other side bare.

Place the ribs over the unlit part of the grill. Now, walk away for 45 minutes. Then, brush a liberal amount of barbecue sauce over the surface and sides of the ribs. Cook for 10 minutes. Turn and brush the other side. Cook for another 45 minutes, basting a couple more times. Let the ribs stand for 20 minutes before cutting (if you’ve used a rack) and/or serving. Serve with remaining sauce.*

*If you want to be super careful about food safety, set aside some of the sauce for serving and discard any remaining after you are finished basting. I don’t bother to do this since the meat is cooked on the surface before sauce application. But it’s up to you!

Barbecue Sauce

This is a wonderful all-purpose barbecue sauce. It is great on chicken or turkey.

If you’ve never used candied ginger instead of fresh, this is a great time to try it. I warn you: if you snitch a taste, you may become addicted!

½ cup ketchup (I use Heinz organic)
1/3 cup apricot jam
2 tbs. sugar (organic cane)
1 tsp. toasted sesame oil
1 tbs. soy sauce
¼ cup hoisin sauce
2 tbs. minced candied ginger (you may use fresh if you prefer)

Mix all ingredients. Refrigerate if you are not going to use it within two hours.

Posted in entree, main course, supper | Tagged barbecue, barbecue sauce, finger food, gluten free, grill, grilling, paleo, pantry, party, pork, ribs | 3 Comments

Goddess of Green

Posted on May 22, 2015 by debspots

Have I told you that my nickname is “The Weather Goddess?” I acquired this moniker when the kids were little and begged me to predict school snow closings. I started tracking the weather to increase my hit rate and my friend Karen noticed that I always knew the forecast. So, she’d call me in the morning and ask “What’s up, Weather Goddess?” This winter, I took a lot of abuse about all the snow. Now that the world has turned green, feel I deserve some credit. And my herbs are flourishing, so…I proclaim myself the Goddess of Green! And, I’ve developed the perfect Goddess of Green dressing!

I know I’ve already given you several wonderful, simple blended concoctions: tzatziki, sriracha lime sauce, hummole and peanut sauce. I felt a little funny about sharing another one. Except. IT IS AMAZING!!! Combine a few ingredients in a food processor and taste HEAVEN! This takes you far beyond this sum of its parts: light, rich, silky, bright and velvety. It manages to be cloudlike and dense at the same time. Ranch dressing, but, smooth, clean, and green. Guacamole, but classy and suave. I made up a batch to serve with dinner and Brian and I ate a bowlful with a spoon before lunch.

Traditional Green Goddess dressing appears to have originated in 1923 and became popular in the ‘70’s when bottled by Seven Seas. It was a creamy sauce which included herbs and anchovies in a mayonnaise base. I am embarrassed to admit I despise anchovies, so there will be no little fishies in my version.

Brian is home this week. He is now a college graduate! It was his idea to include avocado in this incarnation, and as soon as he suggested it, I realized that it was a brilliant inspiration! The texture, body, and color of the dressing are all vastly enhanced by the avo. Brian says “Is there any left? I could easily eat this every day”!

Goddess of Green

This is great as a dressing on just about any salad. It is also thick enough to use as a dip or spread. So, put it out at the party with chips or crudite’, use it on your sandwich. But I like it best as a sauce on chicken, fish and/or grilled vegetables, as pictured here. Experiment with it and leave me a comment!

Paleo folks and vegans, use your favorite creamy sour cream alternative.

Makes about 2 cups

2 avocados, diced
1/3 cup sour cream or sour cream substitute
¼ cup chopped fresh herbs*
juice of 1 lime
salt and pepper to taste

*here, I use basil, cilantro, chives and lemon verbena. Other perfect choices would be dill, parsley, mint, or tarragon.

Combine all ingredients in a food processor and process until smooth. Serve or chill until later.

Feel free to eat this every day! And please join me in congratulating Brian on his graduation from GWU!

Oh, PS: Most of the plates and bowls in this post were unloaded from the kiln (Gloria) this week! Let me know how you like them! I’m going to be making on-line sales easy and available soon!

Beautiful new wooden spoon (Mother’s Day gift), by Sweet Gum Co!