The move is done, and overall went well; so, I am back to cooking. And blogging.

Above: Chicken zirva, a recipe from Chef Channon Mondoux’s new book “Celebration at the Sarayi.” This is a current favorite of ours, with it’s deep flavors and heartiness. It’s a perfect winter dish when made with dried fruits. Below: the final product. This Turkish-Ottoman recipe is a unique and flavorful way to introduce people to Turkish cuisine.

One of the fun parts of my job is getting to taste new things. Last week, we headed to Horton Winery with our friends Dave and MJ for their 20th anniversary event, which included a cellar tasting and tour. They have some lovely whites, and are known for their Viogner.

The larget vineyard in VA, Horton makes over 50 wines, and they were almost all available for tasting. Needless to say, I didn’t go through them all. Having been told by reliable sources (read: Dave and MJ) that their whites were far better than their reds, I opted to stick mostly to those. Their Viogner was nice, and their sparkling Viogner was quite good. Their chocolate dessert wine was good, as was their blackberry.

Hopefully, I’ll get a chance to use their dessert wines in a chocolate cake soon, because I think the raspberry would be an amazing addition.

One of my holiday recipes is being featured on AC’s Food & Wine page!

Holiday Cheese Tortes, by Shawn Sisson.  This is the same recipe I donated to the Bike Stop event earlier this year. I am excited!

As some of you know, we’ll be moving to Lynchburg, VA in about a week. This means there will be a hiatus on updating starting today, so I can finish packing. We should have internet up and running within a day after the actaul move, but there’s a lot of unpacking to do. So, plan on hearing from me again the first week of November.

This also means I am no longer taking clients in Northern VA, but am accepting new clients in Roanoke, Lynchburg, and Charlottesville starting in January (I will not be taking new clients during the holidays).  For now, I am not able to do pre-prepared meals for drop-off, but hopefully that service will return after the New Year.

See you in a few weeks!

I promised you a review and recipe for this, and here it is!  I got the idea from this months’ SELF magazine, but I tweaked it for a variety of reasons. Note: The pictures are kind of awful, since the light in the house wasn’t great and my tripod is in my car.

Ingredients:

Above: garlic & lime marinaded shrimp. Below: Chipotle peppers in adobo sauce (the leftover peppers were frozen for later use, which is what you’re seeing here).

Above: sweating onions and garlic. Below: Multi-color diced peppers.

Below:  Diced fresh broccoli.

Recipe:

Sauce

14 oz. crushed or diced tomatoes. From our garden.

1 medium onion, diced

3-5 cloves garlic, mashed and diced. From Roundabout Farms.

3-5 chipotle peppers, diced fin

Filling:

1/2 lb. shrimp, peeled, deveined, and roughly chopped, marinaded in lime juice, zest, and chopped 2 chopped garlic cloves. I got these at aldi for $3.99/lb, making this a really frugal meal.

1 c. or so broccoli, diced

1 c. or so peppers, diced (use whatever color you like). These are from our garden.

1 pkg. corn tortillas

1 c. or so of cheese of your choice

Put it together: Sweat onions and garlic in a small amount of EVOO.  Combine all ingredients, and blend (I used a stick blener) until mostly smooth. I like chunks, so I left a few. Set aside. Sautee’ broccoli and peppers together in a bit of EVOO.

Cover bottom of  pan of appropriate size (I used a 10 inch, deep pan, but I also doubled the recipe) with a thin layer of sauce. Dip both sides of corn tortillas into sauce (I did this in a separate bowl), and arrange to cover bottom of pan. Cut to fit if necessary:

Cover with shrimp, and a layer of cheese:

Dip more tortillas and cover shrimp and cheese layer. Spread broccoli and pepper mixture on top. Cover with a light layer of cheese of your choice (I used cheddar this time). Cover with another layer of sauce-dipped tortillas, cover with remaining sauce, and top with light layer of cheese (pic only shows top layer of tortillas):

Cover with lid or foil, and bake at 3750 for 30 minutes. Uncover, and bake an additional 10 minutes. Serve:

UC was really dubious about shrimp in an enchilada bake. Generally, he loves enchiladas and related foods, but the shrimp thew him.  He loved it. It was different, and delicious. It was also totally unlike anything you’d call an enchilada, so I’ve renamed it! Saying it’s an “enchilada bake” is pretty misleading, in terms of flavor.

Let me know what you think!

Sunday I got out of bed all by my lonesome, so to speak, and reveled in a perfect morning. The other half was off on an overnight lab-work trip (which I’d been supposed to go on, but had to back out due to work, unfortunately), and I had the morning to myself.  One of the tasks of the day was to start a grocery list and food plan for the upcoming weeks, which UC would help with when he got home. To do that, I felt, I needed more than my usual light breakfast. Since I work out fairly early each morning, my breakfast is usually protein & some fiber, and I eat a heavier snack when I get home. Sunday,I had the freedom to indulge!

In the picture: 0% Fat Fage Greek Yogurt (I prefer TJ brand, but we don’t have one close by), topped with fresh melon, blackberries & strawberries we put up earlier this year in the freezer, chopped walnuts, and a 1/2 tsp. local honey. Eggs, scrambled with leftover seared broccoli (the nutty flavor is deep and rich), mushrooms (mushrooms, in addition to being tasty, have recently been shown to decrease the risk of breast cancer by up to 35%), garden-fresh green pepper, tomato, basil, and thyme. Sided with clementines and a cup of Yoga detoxifying tea. YUM!

Eating breakfast, I started the menu plan, which was finished last night with UC. As we get ready to move, we’re concentrating on making some meals that leave excellent freezable leftovers. The idea is to get things we can heat up quickly in the microwave the week before and the week after the move, so we can avoid eating out (and eating unhealthy foods, too). So, you’ll see some heavier fare here pretty regularly for the next couple of weeks.

DINNERS

Week 1

Monday: Shrimp Enchilada bake with salad and crusty bread. This recipe is from this month’s Shape magazine, and is an experiment. I’ll let you know how it goes.

Tuesday: Pork piccata with golden acorn squash, salad, and broccoli. UC loves my pork piccata, which I make with a slightly lighter sauce than some restaurants. It’s important to use flat leaf, also called “Italian”, parsley in this recipe. Actually, I never use curly-leaf parsley other than for garnish, and rarely even then. It just doesn’t have enough flavor. Aldi had great broccoli this week!

Wednesday: Baked whole chicken with baked sweet potatoes and long beans. I’ll slide some lemon and rosemary under the chicken’s skin, rub it with a mixture of herbs (lemon thyme, sage, oregano, black smoked sea salt, pepper, and paprika) and stuff it with a quinoa and grape stuffing. The potatoes take about the same time to bake in foil, and the long beans will be seared (they’re from our garden this year).

Thursday: Rustic Cabbage soup with crusty bread. UC will be cooking this night, as I have an evening activity.  He makes wonderful cabbage soup that’s replete with butter beans and chunks of vegges. We serve it with a hunk of crusty bread (his ciabatta, in this case) to make a wonderfu meal on cold days.

Friday: Leftovers. I’ll be gone all day, and late into the evening working. So, it’s a great time to clean out the refrigerator. Some leftovers will be packed by me for lunch and dinner, some will be eaten by UC for his dinner, and the rest will be packed and frozen for the move.

Saturday: We’re out of town this day to deal with move stuff, so we’ll be eating out from necessity.

Sunday: Pumpkin Bisque with grilled cheese on artisan bread.  ‘Tis the season for pumpkin, one of my favorite things! Since we’ll be coming home late, we needed a fast dinner. We’ve got an amazing bisque recipe from a fabulous restaurant, L’etoile in Charlottesville, at the market last year. The restaurant uses a lot of local products, and the food is amazing. We’ll be serving this up and freezing some for the move. The grilled cheese will be on some of Thadd’s bread, with an-as-yet-undetermined cheese, and smokey chipotle mustard I’ll be whipping up.

Week 2

Monday: Roasted turkey, stuffed with apple, chicken sausage, & cornbread stuffing. Served with whipped sweet potatoes and seasonal veggie. Turkey is a good price right now, and while I’d love to buy our turkey locally, we just can’t spend $70 a bird or more. This is one of the few things we haven’t tried to work into our budget, but hope to possibly next year. With the move so close, it’s just not reasonable this year. What we will be doing is roasting the turkey and eating on it for a day or two. The remaining meat will be ground and frozen, to be pulled out after the move and mixed with mayo, pickles, and a few other things to make a wonderful sandwich spread. The bones will be made into stock, which will also be frozen for later use. I’ll make the cornbread for the stuffing this week, break it up and let it dry out, then store it in a plastic bag until next week. It’s fantastic with local tart apples and a good quality chicken sausage!

Tuesday:  Tofu & Chickpea Indian Curry over Brown Scented Rice. This is one of my specialties.  I don’t do it often for just the two of us because there’s no way to not make a mountain of it, but it freezes fairly well so long as you freeze the tofu separately, which we’ll be doing. My curries are spicy, but in slow-heat, forhead-sweating kind of way. The brown rice is scented with star anise, cardamom, coriander, and saffron. The curry itself has tofu, chickpeas, tomatoes, sweet potatoes, green peppers, onions, ginger, bananas (no, that’s not a typo), and some other veggies (whatever I find that looks fresh and tasty). This is a wet curry, made with yogurt and coconut milk, so it’s perfect over rice.  It’s topped with chopped peanuts,  green pepper, and raisin.

Wednesday: Veggie Lasagna, Shawn-Style, served with salad and garlic bread. There’s a trick to this lasagna that I just can’t give up yet. It’s one of my most asked-for recipes, and even meat eaters dive in for seconds (and thirds, and fourths, if I let them). It’s also got about half the calories of regular veggie lasagna! And nope, there’s no tofu or soy involved.  This will be served with a huge green salad and crusty, homemade garlic bread. I’ll be making two pans so we have enough to freeze.

Thursday: Zirva, with brown rice and seasonal veggie. Zirva is chicken roasted with plums and apricots, and it’s incredible. The recipe is from my mentor, Chef Channon, in her book “Celebration at the Sarayi,” which takes a look at 1500’s Turkish Ottoman Empire cooking. The recipes in this book are just mouthwater (hint: you can buy the interactive book at her website!).

Friday: We’re eating out for the second time in two weeks, which is pretty unusual for us. But, we’re trying to spend time with friends before we leave (yes, we’ll see them again, but not nearly as often), and this is a chance to meet our friend Dave’s mom!  Dave’s creativity is inspiring, and his commitment to environmentally-friendly landscape design is pretty fantastic, so we want to see where he gets it from! Dave and his wife, Mindy, have invited us to the Bavarian Chef for dinner with his mom. This restaurant is it’s very own experience. Go hungry, that’s all I am saying.

Saturday: Venison and Wild Mushsroom straganoof, served over spaghetti squash “noodles.” Another specialty of mine. The trick is in the fresh-ground nutmeg. The venison is from my nephew (my older nepher, though I suspect I’ll be getting some from my younger nephew in November, since he just got his first deer. Congratulations, Josh!!!). The Chicken-of-the-Woods mushrooms were collected and frozen earlier this year, and hopefully I can collect–rather than buy–some oyster mushrooms next week. Courtesy of an idea from UC, this will be served over spaghetti squash “noodles”, which he did with something else a while ago. It was spectacular, so it’s becoming a standard part of our menu.

LUNCHES (mix-n-match)

Leftovers. Tuna salad on whole grain bread. Salad. Probably some things I am forgetting.

BREAKFASTS (mix-n-match)

Steel-cut oats. Greek yogurt with fruit. Whole Grain toast. Scrambled/fried/poached eggs. Fruit. Homemade healthy muffins.

SNACKS

Hard boiled, farm-fresh eggs. Nuts. Cheese. Fruit (pomegranates are in season, yummy!). Fresh salsa & corn chips. Raw Veggies. Steamed artichoke. etc. Homemade healthy muffins.

BEVERAGES

Milk. Tea, caff and non. Water. Coffee.

I haven’t finished shopping for the whole two weeks yet, so I can’t give a definitive cost.

It was wonderful to see Channon again. She continues to inspire me, educate me, and make me laugh.  Her class at Sur La Table went beautifully, and in just a few weeks she’ll be off to Turkey. Color me jealous!

Above: Channon whipping up some muhallebi, a rice-based pudding. This recipe, and the others in her book, were redacted from Ottoman Turkish recipes previously lost to us.  And, they’re yummy. Below: Me, flipping the katlama boregi, a feta and walnut savory pastry.  I have to say that I share the feelings of most other female chefs I’ve met: Chefs jackets for women are awful. They make you look lumpy and poufy no matter how svelt you are!

Channon and I were hosted by Ms. Kauffman, a reknown chef and cookbook author. Hopefully, I’ll have some of her cookbooks reviewed here, and a link to her website, soon. The three of us spent the day preparing for this class, and were helped out in the evening by another of my favorite chefs (and a wonderful friend), Elaine Koogler. She, incidentally, is to thank for these pictures, which we really appreciate.

Sur La Table has a beautiful professional kitchen, and our helper Whitney was fantastic. I am looking forward to teaching there myself soon!

Check out Channon’s website, which includes all kinds of fun stuff from videos on food preparation to her NPR interviews!

There’s a lot of news at Renaissance Cuisine, both in VA and in MI. We’re growing in many directions! Chef Channon Mondoux, who my regular readers already know is my mentor and owner of the overall Renaissance Cuisine, is coming to DC for some amazing lectures and classes. I’ll be there helping her out, name on my Chef Jacket, so stop by and say hello.

This is all leading up to Channon’s tour of Turkey, a trip funded by International organizations that will have Channon talking with some of he premier restaurants in Turkey, teaching Ottoman cooking, and much more! I hope to have Channon’s NPR interviews linked here soon, as well.

Celebration at the Sultan’s Palace
Cooking Demonstration By Chef Channon Mondoux of Renaissance Cuisine

Monday, September 21, 2009
6:30pm‐8:30pm
Sur La Table, Pentagon Row
1101 South Joyce St. Ste B‐20
Arlington, VA 22202

Metro: Pentagon City Metro (Blue Line)
Tickets: $55
(visit www.turkishrestaurantweekdc.org to buy tickets)
Limited space available
For questions, email: ask@atadc.org

The price includes:
Preparation of Menu as explained
Tasting Portion of each Recipe performed (overall a meal)
Printed recipes from Demonstration
Definitions and history of food
Ancient techniques used in the Ottoman Palace during the time of Sultan Suleyman the Magnificient
Helpful hints & shortcuts
15% off Sur La Table merchandise coupons for each guest

____________________________________________________________________________________________

Middle East Institute (MEI) and American Turkish Association of Washington, DC (ATA-DC) are pleased to present:

Celebration at the Palace

Lecture on Turkish and 16^th Century Ottoman Cuisine and its interactions with Arab and Persian Cuisines

By Chef Channon Mondoux of Renaissance Cuisine

Wednesday, September 23

6:30pm-8:00pm

The Boardman Room

Middle East Institute

1761 N Street NW

Washington, DC 20001

Coffee and treats prepared by Chef Channon  will be served.

For reservations, email: ask@atadc.org

The event is a part of Turkish Cuisine and Restaurant Week organized by ATA-DC. For more info visit: www.turkishrestaurantweekdc.org

]]> http://eclecticedibles.wordpress.com/2009/09/10/events-upcoming/feed/ 0 shwankie http://eclecticedibles.wordpress.com/2009/08/25/food-flickr-and-news/ http://eclecticedibles.wordpress.com/2009/08/25/food-flickr-and-news/#comments Tue, 25 Aug 2009 20:08:22 +0000 shwankie http://eclecticedibles.wordpress.com/?p=272 ]]>

So much is going on it’s difficult to find time to blog about it all.  First, let’s get Flickr out of the way.  If you’re going through the archives and notice a bunch of broken picture links, it’s because my Flickr pro account expired while I was away and without internet access (I don’t think my grandparents, whom I was visiting, will ever get access, unfortunately).  It deleted pretty much everything important, it seems. I didn’t get forewarning, as they only give you about a week’s notice, it seems. ERGH!  I’ll get the photos back up,  but it’s going to be a while. If there’s something you just have to see, email me and let me know.

Next, the news. I am launching new Personal Chef packages and plan in September, which is why the “Sample Menu” and “Services” pages are down right now. There are going to be some really exciting new services to fit everyone’s budget and lifestyle, including a new meal plan that lets you forget about dinner for less than you’re probably paying for just the groceries!  Check back the first week in September for all the fun details!

And, of course, food.  With as hectic as things have been, from cooking to looking for a new apartment/house, to dealing with family, to just the general whirlwind of summer, UC and I needed a night together. A quiet night, with good food, good wine, and a bit of spoiling ourselves. Which, for me of course means cooking!

Above: We started with caprese salad.  The tomatoes are from our garden, as is the basil. Below: Rosemary Flounder en papillote. This is, obviously, pre-baking.

The final product:

Founder en papillote, caramelized potatoes, and fillet mignon on a bed of wilted kale. Surrounded by blistered pole beans, also from the garden, and drizzled with a reduction from the pan drippings. Far more relaxing and intimate than a restaurant!

I realized that I didn’t have any photos of what I actually *do* when I preserve foods, so I am going to make a more concious effort to set up the tripod and get some shots of what actually goes on in Chef Shawn’s Kitchen. This means you’re all going to see me at my worst, since I don’t shower, do my hair, and put on makeup before I work in the kitchne. In fact, I am often a mess, especially when canning: my nastiest clothes, oldest aprons. my hair thrown haphazardly up into whatever I think will keep it out of my food and my face. This is what cooking looks like to me, the nitty gritty. It’s what I do, it’s what I love, it’s what I think everyone who possibly can do should be doing  (yes, I am opinionated and passionate, which is why most of my readers are here).

Above: filling sterilized jars with hot peach sauce. I lost my funnel, which I am hoping to find when we move (or before, actually, which would be better). Below:  Lowering the jars into the hotbath.

Below: the final product: peach sauce we can enjoy this winter. This is just the first batch (I am canning another batch tonight, in fact). I love home-canned peach sauce in the middle of winter, it’s a decadent treat that warms you through and through.

I’ll be posting more about preservation soon, including freezing basil, pickling beans and cucumbers, and a bunch of other stuff. I’ll even include some recipes! And, speaking of recipes, there isn’t one for peach sauce. You just pit the peaches, slice them into quarters, and toss them in a pot over some heat until they get mushy (yes, skins and all). WARNING: Peach pits are poisonous when cooked and eaten. Please make sure to pit your peaches! I use a stick blender to whip it all into a sauce, and voila! No sugar needed.

The harvest season is in full swing, and it’s the perfect time to think ahead to the long months we’ll have without this bounty.

Above: Peach sauce, made with local scratch-and-dent peaches. We rarely sweeten any of our sauces, and this sauce in particular didn’t need it. The flavor is fresh and rich–we’ll enjoy this treat in the colder months ahead. Below: Sour pickles. Yep, that’s mold you see, and it’s supposed to be there.  These have been pickling for about a week, with about 3 more to go. The mold is skimmed every few days.

Since we have a garden this year, we’re planning a lot of preserving. A partial list:

-Pesto (this freezes beautifully)

-Tomatoes, diced and sauced (canned)

-Melon (dehydrated)

-Mushrooms (frozen & dehydrated)

-Green & pole beans (frozen)

-Apples (sliced and sauced)

-Peaches (sauced, chunked for pie & cobbler filling)

-Blackberries (Frozen)

-Pickles (dill, sour, bread & butter)

And probably some things I am forgetting. Home-preserved products taste so much better than store bought, and are usually better for you because you can pick the produce fresh and at peak ripeness. You can also control the type and am0unt of additives and spices, which is wonderful for people who are watching their sodium, who have problems with things like MSG or certain spices, who are diabetic and need to watch their sugars, or who are trying to stay away from too many additives. It’s also cheaper than buying out of season produce, and easier on the environment.