Food Floozie

Frugal Floozie Friday - Haifa Falafel

noreply@blogger.com (Yenta Mary) — Fri, 10 Feb 2012 11:00:00 +0000

Today's Frugal Floozie Friday feature is Haifa Falafel, a friendly and welcoming restaurant offering "Mediterranean cuisine made the Haifa way."

Several of the salads and sandwiches cost less than our mandatory $5 period, let alone $5 per person. It was difficult to choose among the variety, from a pita burger to traditional falafal to chicken shawarma.

But I was in the mood for something unique and different, so I ordered the Majadara Sandwich for $4.82, which offered nutritious lentils and caramelized onions. Sandwiches also come with a tremendous variety of accompaniments: tahini, hummus, garlic spread, Haifa sauce, tomatoes, onion, cucumbers, pickles, cabbage, lettuce and carrots ... whew! Each bite brought different flavors and textures; it was crisp, salty, spicy, vibrant, sweet, crunchy and exceptionally good!

The sandwich was absolutely enormous, and could easily have been halved and shared with someone else. (As it was, I ate half for dinner and then saved the rest for breakfast the next day; it was fabulous both times.) If sharing the meal, you could also buy a couple of the lovely desserts - baklava, rice pudding or mahalabia (milk pudding) - for $2.50 each and still stay within our budget.
For a quick, nutritious meal at a Frugal Floozie Friday price, I highly recommend Haifa Falafel!

Haifa Falafel
4585 Washtenaw
Ann Arbor, MI 48108
734-677-4410

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National Bagels and Lox Day

noreply@blogger.com (Yenta Mary) — Thu, 09 Feb 2012 11:00:00 +0000

I grew up in New York City, so bagels were - of course! - an essential part of my diet. Bagels, thin-crust pizza perfectly suited to folding, black-and-white cookies, matzah ball soup ... these are just a few of the basic food groups in my world. I could go on and on, but we'd all just get hungry and wish we were schlepping around in my hometown, eating our way from deli to pizza parlor to food cart.

According to America's Great Delis: Recipes and Traditions from Coast to Coast by Sheryll Bellman: "The modern bagel arrived in America in the early 1880s with a wave of Eastern European Jewish immigrants. Not long after that, cream cheese was developed and lox met its mate .... The genius that married the bagel with cream cheese and lox is a mystery, but we do know that it occurred sometime early in the twentieth century." This is one of those innovations, like duct tape, that warrants a prize of some sort!

I don't normally eat much bread or many foods made with refined carbohydrates (my sweet tooth causing me to make an exception to the rule occasionally, I must admit). But today is a special day requiring some deviation from my usual preferences. So bring on the bagels!

And no bagel is complete, of course, without a schmear of cream cheese and some gorgeous lox.

In today's "recipe" (what, a bagel an' a schmear requires instructions???) I advocate for chopping the lox and the scallions and mixing them into the cream cheese, rather than serving the bagel with a slab of fish or a slice of onion. This allows for the flavors to blend together in each bite, rather than any one ingredient overpowering the others.

But however you slice it (ha!), just be sure you don't miss out on this fabulous food holiday!

Don't forget to read about my "Chopped" challenge: dare me to use ingredients you suggest, and I'll post about my creations! Click here for the terms ....

Bagel an' a Schmear

6 ounces soft cream cheese
2 medium scallions, chopped fine
2 ounces lox, chopped fine
generous sprinkle of freshly ground black pepper
2 everything bagels (or savory bagels of choice - don't try this with a raisin bagel!)

In a medium bowl, combine cream cheese, scallions, lox and pepper; mix well, cover, and refrigerate for at least 1 hour (and preferably overnight) to let the flavors blend.

Slice the bagels, then schmear them with the cream cheese mixture.

Serves 2.

Orange, Date and Almond Salad

noreply@blogger.com (Yenta Mary) — Wed, 08 Feb 2012 11:00:00 +0000

Tu B'Shevat [TOO bay shuh-VAHT] - the Jewish New Year of the Trees - began at sundown last night and continues through today. It is traditional to celebrate the holiday by having a tree planted in Israel; by eating a new fruit; or by holding a seder in which specific fruits are eaten in a particular order, along with the recitation of blessings.

It is also customary to enjoy dried fruits and nuts - such as figs, apricots, pecans, walnuts, etc. - although eating any type of fruit is a lovely way to acknowledge the beauty and bounty of trees.

According to MyJewishLearning.com: "The Bible expresses a great reverence for fruit trees as symbols of God's ... beneficence. Special laws were formulated to protect (them) in times of war and ensure that the produce of trees would not be picked until the trees were mature enough and tithes were given from them." Respect for trees and care for the environment are deeply ingrained in Judaism.

Just because the recipe for today's salad is ridiculously simple and only requires 4 ingredients, don't underestimate the impact of its taste! The brightness of the oranges, the sweetness of the dates, the tartness of the pomegranate molasses ... it's an intensely flavorful combination. And the almonds contribute a lovely crunch to contrast with the softness of the fruits.

In honor of Tu B'Shevat, you can serve the Orange, Date and Almond Salad featured below which showcases the glorious produce of trees. You could also offer some other dishes which feature a variety of delicious fruits and nuts, such as olives, lemons, cherries, chocolate, oranges, quince, bananas, hazelnuts, and more:

Braised Chicken Thighs in Lemony Olive Sauce

White Chocolate and Cherry Brownies

Lemon-Glazed Cherry Pasties

Chocolate Cherry Kugel

Zesty Lemon Spaghetti

Chocolate-Glazed Orange Cake

Quince-Glazed Baked Yams

Banana Nutella Cake

Triple Orange Brownies

Don't forget to read about my "Chopped" challenge: dare me to use ingredients you suggest, and I'll post about my creations! Click here for the terms ....

Orange, Date and Almond Salad

4 large oranges
3/4 cup pitted dates, chopped
1/3 cup almonds, lightly toasted, chopped
3 tablespoons pomegranate molasses

Cut the ends off the oranges, then stand them upright and slice off the peels. Turn the oranges on their sides and cut into thick slices, then place onto a serving dish.

Sprinkle the dates and almonds over the oranges.

Drizzle the pomegranate molasses over everything.

Serves 4.

Molly Goldberg's Lemon Meringue Pie

noreply@blogger.com (Yenta Mary) — Tue, 07 Feb 2012 11:00:00 +0000

I've started work on my very exciting assignment to write about The Molly Goldberg Jewish Cookbook for Repast, the journal of the Culinary Historians of Ann Arbor. I'm doing research to place the work into its historical context among other Jewish cookbooks. And I'm watching DVDs of the "The Goldbergs" - the t.v. show featuring the character of Molly - to get a feel for the Goldberg family whose matriarch is the "author" I'll be writing about.

I'm also making some recipes from the cookbook. As they say, "It's a tough job ...."

In its earlier episodes, The Goldbergs began with the exceptionally friendly (and somewhat meddlesome, but in a kind-hearted way) Molly calling out, "Yoo hoo" - a phrase which caught on with viewers who then called that out to their friends and neighbors, as well, when greeting each other.

In later seasons, though, the show's opening was changed to feature this introduction:

"There she is, folks - that's Molly Goldberg, a woman with a place in every heart and a finger in every pie."

So, of course, when perusing the cookbook and trying to determine what to sample from it, it only made sense to bake a pie. And what better option than the Lemon Meringue Pie that Molly herself was so proud of?

"This pie is my specialty. Not by me, but by Simon. When My Rich Cousin was just struggling, he used to eat with us, and his favorite dessert was this pie. He said that if he ever got rich he would have a cook and the only thing the cook had to know was how to make this pie. So when Simon got rich he hired a cook and he had her make a lemon meringue pie. It didn't turn out so so-so, and he sent the cook to me for lessons. I showed her this recipe and she's been with Simon for fifteen years now, and would you believe it, Simon still says mine is better. It's the exact same recipe as this one. Some people are just stubborn. The Passover lemon filling is so good that I use a pastry crust the rest of the year with the same filling."

Since it isn't Passover, I decided to simply use a standard pie crust rather than the matzah meal crust that the recipe gives instructions for. But the filling really is so good that this could definitely overcome the very bad reputation that Passover desserts have! (The prohibition against leavened products has traditionally led to very heavy, dense dishes that are not known for their allure.)

The pie has a wonderfully vivid flavor, and the filling is almost pudding-like rather than being a somewhat translucent gel that seems to be more common now. It's not a "mile high" pie as we've grown accustomed to these days, thanks to super-sizing and "kicking it up a notch"; it's just a simple dessert showcasing both the vibrancy of the lemon and the secret ingredients - love and care - with which Molly would have made the pie for her family.

The recipe isn't difficult to follow at all, but it presumes some knowledge of baking rather than giving very specific step-by-step instructions. For example, there is no explanation of a critical technique specific to meringue pies: spreading the egg whites over the edge of the crust to keep the meringue from shrinking while the pie bakes.

Also, the recipe calls for 3 whole eggs in the filling and 3 egg whites for the meringue. But in whisking the filling as it cooked, I found that it simply wasn't thickening. I was tempted to add some cornstarch, but instead added the leftover yolks. The filling set up very quickly after that, so I included the yolks in the recipe below even though that isn't precisely Molly's version. (Don't think about your cholesterol levels, just enjoy the treat!)

This pie is very easy to make and is a really lovely dessert to brighten a cold, dreary winter day. I'm tempted to say "Yoo hoo, Mrs. Goldberg! Thank you for sharing your wonderful recipe!"

Don't forget to read about my "Chopped" challenge: dare me to use ingredients you suggest, and I'll post about my creations! Click here for the terms ....

Lemon Meringue Pie (very slightly adapted from The Molly Goldberg Jewish Cookbook)

1 crust for a 9" pie

Filling:
3 eggs
3 egg yolks
7/8 cup sugar
6 tablespoons butter
1/3 cup freshly squeezed lemon juice
grated zest from 1 lemon

Meringue:
3 egg whites
1/4 cup sugar

Preheat oven to 350F.

Place the crust into a 9" pie pan. Line the crust with a sheet of foil and fill with dry beans to help the crust keep its shape and not shrink while pre-baking. Bake for 15-20 minutes until lightly golden. Remove foil and beans and set aside.

Prepare filling: Place 1" water into the bottom of a double boiler and set the double boiler onto a burner. Bring water to a boil, then turn heat down to simmer.

Place the filling ingredients into the top of the double boiler and cook, whisking constantly, until the mixture thickens - 10 minutes or so. When it's ready, the mixture will coat the back of a spoon: you can dip the spoon into the filling and run your finger through the coating, but the mixture won't seep back in to fill the space. Pour the filling into the prepared crust and set aside while making the meringue.

Too thin - doesn't coat the spoon well, and the filling bleeds into the space

Perfect - filling is thickened and the space remains clear

Prepare meringue: Place the egg whites into a large mixing bowl. With an electric mixer, beat until the whites hold soft peaks. Add the sugar slowly and continue beating until the whites hold stiff peaks. Spread the meringue over the lemon filling, being sure that the meringue adheres to the crust or else the meringue will shrink and not cover the filling. Bake for 5-10 minutes until lightly golden.

Let the pie cool to room temperature before serving. Store in the refrigerator.

Makes 1 pie.

My "Chopped" Challenge

noreply@blogger.com (Yenta Mary) — Mon, 06 Feb 2012 11:00:00 +0000

My very sweet friend Maureen had once told me she wanted to host a party that featured a home version of the Food Network show "Chopped." She invited me to judge the competition while other friends prepared the food to be tasted. I was thrilled, as it sounded like so much fun!

Unfortunately, the entertainment has been postponed. But I understand completely - this would have been difficult to coordinate. And, of course, how many dirty dishes would there be to deal with by the end??? Spare the stress, grab some popcorn, and just watch the show!

But the notion of a personal spin on this game has rather struck my fancy, after finally watching a few episodes; I hadn't yet seen it when Maureen first discussed the plans with me. I had to get a t.v. in order to watch baseball playoffs and football games this past fall, not to mention the upcoming Oscars - the only things I bother with besides royal weddings! So then I gave "Chopped" a few viewings, since the opportunity was finally available.

For those who are unfamiliar with the premise, here 'tis: four chef contestants are given surprise baskets of goodies with which they have to prepare an appetizer, an entree, and a dessert in successive rounds. They may use other ingredients available in the pantry, but they must use the required elements and, ideally, transform them somehow into something fabulously creative. Oh, and by the way, they're given only 20-40 minutes to prepare their dishes, depending upon the round. For each course, the chef who offers the least enticing creation is chopped - eliminated - until only one contestant is left to win the $10,000 prize at the end of the show.

Each time I've watched the host recite the required items - say, combine licorice, frogs' legs and popcorn to make an appetizer - I've tried to determine what I might do with them. I'm tickled when one of the chefs makes my idea, though truly, in real life, I'd be there for the full 20 minutes trying to figure out my options before I could even start cooking!

"Chopped" reminds me of the suspense of receiving a weekly farm share, and never quite knowing what one might find in the bags each week - potatoes? leeks? basil? corn? What's in season? What's had a difficult time because of weather, vs. another item that thrived in those very same conditions and is in peak form? You take the produce home and only then can try to decide what you'll have for dinner.

So I've been trying to figure out how to do my own version of "Chopped," but without terrible expense or having to fly to Mongolia to acquire a particularly unique ingredient like yak's milk. (I would actually love to visit Mongolia, which strikes me as a fascinating place; but my passport has expired and I'm phobic of flying anyway.) We've got good grocery stores and lots of ethnic markets - Middle Eastern, Indian, Brazilian, Polish, African, Latin, Asian - in the Ann Arbor area, as well as lots of gourmet specialty shops. I know I can't get everything here, though.

But I think I've come up with a basic premise, which is subject to my whimsical changes if I find there's something I should have considered but didn't. So here's my "Chopped" challenge:

1. I'll take suggestions for ingredients to use in a dish - 3 items per round, please - for an appetizer, an entree or a dessert. (You can comment below, on my Food Floozie Facebook page, on my personal Facebook page, or by email.) I'll then rack my brain and test my skills by trying to create a fabulous and delicious offering with these items.

2. Let me know which course you're asking me to make with your suggested ingredients. I would likely presume that hot dogs belong in an appetizer or an entree, but you might very well have wanted to laugh at me while I tried to incorporate them into a sorbet.

3. I'll take all of the suggestions and pick randomly to make 4 different dishes for Monday through Thursday posts. (Friday, of course, is Frugal Floozie Friday!) Today is Monday, February 6; I'll pick my challenges on Friday, February 10. If only four people take me up on the challenge, then I've got my four dares already without having to risk anyone feeling left out. I hope I get a better response than that, though!

4. I'll aim to get my posts about the dishes ready for the last week in February, depending upon how hard you make this for me and how many brain cells pop while I try to figure out how to make something edible with a bizarre set of foods. I reserve the right to maybe post in March, though I'll try valiantly to stick to my schedule.

5. While still suggesting intriguing items, please don't demand anything terribly expensive or outrageously exotic; there are limits upon my time and funds when it comes to seeking out ingredients.

6. Although our recent weeks of 40-50 degree weather and utter lack of snow would tend to make me seem like a liar with this next statement, we actually do, theoretically, get a winter in Michigan. Therefore, "fresh seasonal produce" essentially means "oranges flown up from Florida." Grocery store basics - apples, bananas, citrus, lettuce, broccoli, onions, dried fruits, etc. - would be readily available. Something like peaches, though, would be either non-existent or they would be rocks shipped in from South America ... or they would come in a can with heavy syrup.

7. Don't necessarily suggest the obvious - I'd like to be nudged into thinking outside the frying pan a bit with unusual combinations.

8. However, that having been said, I'm not interested in eating anything like crickets. They may be an important source of protein in some places, and they may be readily available at pet supply stores, but ... ewwww!!! Be nice. You can make me think and you can make me work, but please don't make me gag.

9. I have no food allergies. I'm neither a vegetarian nor a vegan, and I don't keep kosher. There are no dietary restrictions to bother about.

I think that's it. I'm excited! I can't wait to see what you suggest, and then try to figure out what to do with it all!

Frugal Floozie Friday - Bill's Drive-In

noreply@blogger.com (Yenta Mary) — Fri, 03 Feb 2012 11:00:00 +0000

Bill's Drive-In re-opened on February 1, after a brief fall/winter hiatus. It offers hot dogs, chili dogs and root beer ... a limited menu, but one that is excellent nonetheless. Focus on what you do well, as they say.

I would have featured this bright and friendly place sooner, but Jeremy and I visited just a few days before the season ended last fall. So, better late than not at all, the hot dog stand is today's Frugal Floozie Friday feature!

You may remember that Bill's root beer made my Top 10 list for 2011; Jeremy summed it up this way - "Holy s---! This is, like, the best root beer I've ever had in my life! It's amazing!" And it is very good, with rich flavor and not too much of a head; when you get a mug of root beer at Bill's, you get a full mug. It's worth stopping by just for the soda alone.

But for less than $5 - our mandatory Frugal Floozie Friday budget - you can feed two people ... I'm serious! Jeremy ordered a hot dog schmeared with ketchup and mustard, I ordered a chili dog with onions, we made sure to get our root beer, and the total tab was ... drum roll ... $4.30. Yes, you read that correctly!

We drove up, parked the car, and before I could even reach to open the window there was a very friendly attendant already waiting to take our order. He told us our options, we told him what we wanted, and he ran off. I turned to talk to Jeremy while we waited; he uttered maybe one sentence before telling me "Lunch is here." Our food was brought that quickly.

So now that they've reopened, be sure to eat at Bill's. It's a long-time local favorite, and you'll be getting fast food that's also good food.

Bill's Drive-In
1292 E Michigan Ave
Ypsilanti, MI 48198
734-485-2831

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Poached Eggs with Spinach and Hash Browns

noreply@blogger.com (Yenta Mary) — Thu, 02 Feb 2012 11:00:00 +0000

It's Groundhog Day, but don't worry - I'm not Andrew Zimmern and I'm not roasting any rodents!

Instead, I'm inspired by two sources for today's simple but comforting recipe that would be great for a breakfast, light lunch or supper.

For starters, we must honor Punxsutawney Phil, whether he sees his shadow or not. According to Animal Planet, "groundhogs go wild for succulent green plants." Well, spinach is one of the most vividly green vegetables there is, with many nutrients and fabulous flavor no matter how it's served.

And then, of course, there's the Bill Murray movie "Groundhog Day," in which the main character lives the same day over and over again until he has learned some necessary lessons. He is redeemed as he purges himself of his narcissism, realizing that others have needs and learning to contribute to - rather than only take from - the universe.

How this character and his repetitive, self-absorbed existence relate to poached eggs, spinach and hash browns is an inside joke which I'm not going to explain; but trust me - today is the day to serve this dish.

These items combine to make a really delicious meal that is a testament to the beauty of what can be accomplished with just a few simple ingredients, as long as they're well chosen. There's no need for rich sauces, cheese, bacon, or other accoutrements; this is perfect just as it is.

Poached Eggs with Spinach and Hash Browns

Hash Browns:
4 tablespoons light olive oil
2 cups frozen shredded potatoes
generous pinch of sea salt

Heat the oil in a medium skillet over medium-high heat. Add the potatoes and press down to make a flat layer. Cook for 5 minutes, carefully flip the potatoes (it's okay to flip them in sections then press them back together), then cook for another 5 minutes until both sides are golden.

Eggs:

3 cups water

2 teaspoons cider vinegar

2 large eggs

Bring the water to a boil in a small saucepan, then turn the heat down to simmer. Break each egg into a 1/4-cup measuring cup, and carefully slide the eggs into the water. Cook the eggs for 5 minutes.

Spinach:

2 tablespoons light olive oil

1 large garlic clove, minced

4 cups baby spinach leaves

pinches of sea salt and freshly ground black pepper

Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the spinach, salt and pepper; cook just until the spinach is wilted.

To serve: Place half of the hash browns onto each of two serving plates. Top with the spinach, then carefully use a large spoon to scoop out the eggs and place them on top of the spinach. Serve with fruit and with rye toast, if desired.

Serves 2.

Wordless Wednesday - A Great Bumper Sticker

noreply@blogger.com (Yenta Mary) — Wed, 01 Feb 2012 11:00:00 +0000

For today's recipe - Chicken 'n' Cheddar Chowdah for the Super Bowl - go to the Food and Grocery page of AnnArbor.com ....

Strawberry Jam Muffins

noreply@blogger.com (Yenta Mary) — Tue, 31 Jan 2012 11:00:00 +0000

Sometimes I go on baking sprees, and I seem to be in the midst of one right now. Recently, I've written about Peach Pudding Cake with Brown Sugar Sauce and about an Orange-Glazed Pumpkin Loaf Cake. Today's offering is a simple muffin, but with the added brightness - both for flavor and color - of strawberry jam.

The inspiration for the muffins came from a cute poem found in a book that my very dear friend Marilyn gave me for my birthday - A Taste of Rhyme by Ann Arbor's own Marvin Brandwin:

Muffins

Coffee and a muffin are a perfect combination
Early in the morning or at any other time of day.
Although pastry, cake, and pie all rate a commendation
It's the muffins that excel in the art of taste creation,
And are the favored gems in every bakery display.
Choices to explore are walnut, raisin, bran, and cherry.
Each can be relied on to deliver eating pleasure.
But strawberry, blueberry, and other kinds of berry
Bring muffins to the height of satisfaction culinary.
Combine them with coffee to discover berried treasure.

Mr. Brandwin speaks truth - coffee and a muffin is such a simple joy!

Strawberry Jam Muffins

1/3 cup butter, softened
1/2 cup brown sugar
1 egg
1 cup flour
1/2 cup whole wheat flour
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
1 cup vanilla yogurt
3/4 cup strawberry jam

Preheat oven to 350F. Line a 12-cup muffin tin with paper liners

In a large bowl, combine butter and brown sugar; stir in egg. Stir in flours, salt and cinnamon. Stir in yogurt.

Divide 2/3 of the batter among the lined muffins cups. Divide the jam among the muffins, keeping it to the center. (If too much jam gets to the edge, the muffins stick to the liner and are difficult to remove. The jam also then has a tendency to leak over the edge of the muffin, causing it to stick to the tin as well. Trust me on this.) Top with the remaining batter.

Bake for 25-30 minutes, until a tester inserted into the center comes out clean. Let the muffins cool before removing them from the tin.

Makes 12 muffins.

The Lunch Room's Pie Party

noreply@blogger.com (Yenta Mary) — Mon, 30 Jan 2012 12:30:00 +0000

The Lunch Room, a vegan food cart that is part of the fabulous courtyard array at Mark's Carts here in Ann Arbor, held a pie party last Wednesday evening to share samples of eight new dessert offerings. The owners and staff have been incredibly busy during the off-season, devising new treats and temptations for their customers to enjoy once the cart re-opens on April 1.

The moment I saw on Facebook that there was an opportunity to sign up for the event, I staked a claim to two spots - one for Jeremy and one for me. Of course, I didn't tell Jeremy that I was going to feed him a vegan meal; I merely invited him to eat pie for dinner!

The festivities were held in the normally spacious kitchen where the Mark's Carts vendors prepare their food. But 60 lucky revelers were crammed into the room, happy and hungry, so the space was a bit cramped. People sat on a few chairs and benches, stood in corners, and even sat on the floor; two of our hosts very sweetly brought stools for Jeremy and me to sit on as they watched us trying to balance our trays on our knees. Because these were good, kind people who wanted to support a local business and celebrate the beauty of pie, everyone was gracious and cooperative. It was a truly festive and friendly atmosphere!

But you're ready for me to tell you how wonderful the goodies were - I know! So let me give you the tour of my tray, clockwise from top left:

- Apple-Raisin Cream Pie: The generous pieces of tender apple were perfectly complemented by the raisins, whose sweetness shone through a very light custard. The streusel topping infused each bite with a hint of spice. Zehnder's of Frankenmuth holds an annual contest for the best apple pie in Michigan, and Jeremy stated without hesitation that he believes this one could win it all!

- Key Lime Pie: #2 on Jeremy's list of favorites, the sweet-tart custard was blissfully free - as one would expect of a vegan pie featuring wholesome ingredients - of artificial colors or flavors. The brightness of the citrus was intense and refreshing. It pains to me to say that Jeremy doesn't ordinarily like citrus desserts - including one of my very favorites, lemon meringue pie. But he loved this!

- Strawberry and Kiwi Tart: Jeremy's favorite, featuring luscious fresh fruits, a perfect crumbly shortbread crust, and a rich almond-flavored custard. The piece shown above does not, unfortunately, do justice to how gorgeous the dessert looks when first presented, with the colorful fruits arrayed like the stained glass in a cathedral's rose window. One could say that the tart was too beautiful to cut, but it was even better to eat it than to admire its physical attributes!

- Cherry Pocket Pie: Featuring gorgeous bright red fruit and a beautifully flaky crust, this was a delicious sweet-tart treat showcasing the fabulous cherries that our state is so proudly known for. This adorable square of pastry tied for first as one of my very favorites, and would be perfect packed in a lunch bag or a picnic basket.

- Sweet Potato Pocket Pie: Sweet and spicy, with a filling that was mostly smooth but still offered texture from tidbits of perfectly tender sweet potato, this hand-held pie was substantial and filling and delicious.

- Berry-Ginger Pocket Pie with Lemon Glaze: My other favorite, showcasing intensely colored fruits that were perfectly enhanced by the brightness of the lemon glaze. The flavors were so vivid! And one thing I particularly liked about the pocket pies was the charm of their rustic beauty, as the generous fillings seeped out of the tender crust and teased with just a hint of the delicious promise within.

- Chocolate Banana Cheesecake: Dense and rich, the banana flavor shone through and was ideally complemented by the chocolate. As a native New Yorker, I prefer my cheesecake to be drier rather than pudding-like; The Lunch Room got the texture just right.

- Chocolate Raspberry Tart: Sultry and seductive, with a sharpness from the raspberry flavor shining through the richness of the chocolate custard, this tart was creamy and decadent.

Our charming hosts for the evening were The Lunch Room's owners Bill Shea and Phillis Englebert, who had worked tirelessly with their staff to prepare for the party and yet were vivacious and enthusiastic all evening. They offered warm welcomes, huge smiles and big hugs for everyone.

I offer rounds of applause to Bill, Phillis, The Lunch Room staff, and everyone who played a part in the pie party. Jeremy and I can't thank you enough for welcoming us to eat pie for dinner ... and wonderfully delicious pies, too, which had clearly been made with great care and love.

Until April 1, when we can indulge in all of your wonderful dishes and baked goods again!

Frugal Floozie Friday - Conor O'Neill's Traditional Irish Pub

noreply@blogger.com (Yenta Mary) — Fri, 27 Jan 2012 11:00:00 +0000

A pint o' Guinness - or, at least, a pint of Guinness ice cream - for $4.95: that's the fabulous dessert Jeremy chose for his 21st birthday recently at today's Frugal Floozie Friday feature, Conor O'Neill's Traditional Irish Pub.

The Guinness Ice Cream Sundae falls perfectly within our mandatory $5 budget, and is an enormous, luscious concoction: 3 scoops of ice cream topped with chocolate fudge, caramel sauce, pecans, chocolate chips, whipped cream and the crowning cherry. The birthday guest can choose either a dessert or a $10 card as the restaurant's gift. Jeremy had chosen the latter last time, as Conor O'Neill's is where he asks me to take him every year for his celebration, so he decided to indulge in the sugar rush this time.

Several of the desserts fall within our budgetary constraints for individual servings, but could happily be shared. The appetizers, which range in price from $6.50 to $8.50, are easily split as well so that they meet our $5 per person limit.

For as long as we've been going to Conor O'Neill's, we've ordered the Galway Bay Mussels appetizer, so I was astounded not to see it on the lunch menu at our visit; apparently it's only available at dinner now. But our very sweet waitress, Jennifer, checked with the kitchen and told us that they would make it in honor of Jeremy's birthday.

The cream sauce that the mussels are served in is rich with mustard, garlic and sherry; the dish also comes with slices of baguette and some hearty brown bread. At $8.95, this is a fabulous dish for two - far more than one person could eat alone, particularly before a meal. The real treasure is the sauce, though, which is just sublime! Order extra bread to sop it up, because you truly won't want to leave one tiny morsel on the plate.

I have never ordered anything at Conor O'Neill's that I haven't thoroughly enjoyed, from the Irish "fayre" (fish and chips, shepherd's pie, boxty, etc.) to the sandwiches, from the salads to the desserts. While they exceeded our Frugal Floozie Friday budget, our entrees - the Big House Burger (with cheese, bacon, mushrooms and onion rings) and Ploughman's Sandwich (grilled vegetables and cheddar) with a side salad - were so fabulous that they warranted a photo op, and a few moments of fame, nonetheless:

In addition to the excellent food, Conor O'Neill's also offers entertainment several evenings each week, from trivia contests to Irish jam sessions - you can find both food and fun for $5 or less per person! How great is that?

Conor O'Neill's Traditional Irish Pub
318 South Main Street
Ann Arbor, Michigan 48104
(734) 665-2968

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Orange-Glazed Pumpkin Loaf Cake

noreply@blogger.com (Yenta Mary) — Thu, 26 Jan 2012 11:00:00 +0000

Winter has arrived in Ann Arbor, both officially and weather-wise. That means it's prime season for cocoa or tea, something to help us all stay warm. And who wouldn't want a piece of cake to go along with that?

This pumpkin loaf cake is so easy to make, and offers a great way to disguise the health benefits of whole wheat flour. A sweet treat with some redeeming nutritional value - how fabulous is that? And the orange glaze is so vividly flavorful - a perfect complement to the cake.

You could easily add some dates and/or some walnuts to the batter, if you'd like. Sometimes I want a bread or a cookie or ice cream with lots of goodies stirred in, but sometimes simplicity rules the day. The day I baked this cake, I was in more of a minimalist mood.

No matter how you serve it, or what you serve it with, just be sure to try this. It's really lovely!

Orange-Glazed Pumpkin Loaf Cake

Cake:
1/4 cup melted butter
1/4 cup light-flavored oil
1 cup pumpkin puree
2/3 cup brown sugar
2 eggs
2 teaspoons cinnamon
1 teaspoon nutmeg
1-1/4 teaspoons baking soda
1 teaspoon kosher salt
1-1/3 cups whole wheat flour

Glaze:
1/2 cup confectioners' sugar
2 tablespoons orange marmalade
2 tablespoons fresh orange juice

Preheat oven to 350F. Grease an 8"x4" glass loaf pan.

In a large bowl, combine butter, oil, pumpkin, brown sugar, eggs, cinnamon, nutmeg, baking soda and salt. Stir in the flour, and pour batter into the prepared pan. Bake for 45-50 minutes until a tester inserted into the center comes out clean. Let the cake rest for 10 minutes, then remove from pan and let cool completely on a rack.

In a small bowl, combine the glaze ingredients; pour over the cake and spread glaze to the edges, letting it drip down the sides. Let glaze set before cutting.

Makes 1 cake.

Neeps 'n' Tatties with Drambuie Sauce for Robbie Burns Day

noreply@blogger.com (Yenta Mary) — Wed, 25 Jan 2012 11:00:00 +0000

Last year, my Robbie Burns Day post about Scottish Oatmeal Shortbread was selected as one of the "Best of the Blogs" for January 25, 2011 by the prestigious Food News Journal - a huge thrill! That's a hard act to follow, I have to admit. But I think I may have done it today with this traditional dish - Neeps 'n' Tatties.

"Neeps" are turnips and "tatties" are potatoes. Boil 'em, mash 'em ... good, simple, hearty fare for a bitter winter's day. To translate, so to speak, what Robert Burns - the national poet of Scotland, born on January 25, 1759 - wrote in Up in the Early Morning, "Cold blows the wind from east to west." Warmth and comfort are what we seek these days.

But why not dress up this basic dish with a bit of glam from Drambuie, "A secret elixir of herbs, spices and heather honey, crafted with aged Scotch whiskies"? Why make a boring gravy with broth if I could celebrate my heritage - one-quarter Scottish, and my maternal grandmother was proud to be descended from the Rob Roy MacGregors - with a more flavorful addition? The Drambuie's sweetness is a nice balance to the sharpness of the turnips; and potatoes, of course, are perfect with virtually any gravy.

Robbie Burns is usually honored on his birthday with Burns Suppers featuring the dreaded haggis - sheep innards (heart, liver, lungs) mixed with oats, onions, and spices and then cooked in a sheep's stomach. Even if I could find all of the ingredients, I can assure you I have no interest in serving anything this authentic for the celebration!

But neeps 'n' tatties is not only fun to say, it's a delicious dish to eat since "I'm sure it's winter fairly."

Up in the Early Morning (1788)

Cauld blaws the wind frae east to west,
The drift is driving sairly;
Sae loud and shill's I hear the blast-
I'm sure it's winter fairly.

Up in the morning's no for me,
Up in the morning early;
When a' the hills are covered wi' snaw,
I'm sure it's winter fairly.

The birds sit chittering in the thorn,
A' day they fare but sparely;
And lang's the night frae e'en to morn-
I'm sure it's winter fairly.

Neeps 'n' Tatties with Drambuie Sauce

Potatoes:
1 pound Yukon Gold potatoes, cut into 1" pieces
2 tablespoons butter
1/2 cup milk
pinches of kosher salt and freshly ground black pepper

Fill a medium saucepan with salted water and bring to a boil. Add the potatoes; boil for 10-15 minutes, until tender. Drain the potatoes and mash with the butter, milk, salt and pepper. Place onto a serving dish.

Turnips:
1 pound turnips, peeled, cut into 1" pieces
2 tablespoons butter
3 tablespoons milk
pinches of kosher salt and freshly ground black pepper

Fill a medium saucepan with salted water and bring to a boil. Add the turnips; boil for 5 minutes, until tender. Drain the turnips and mash with the butter, milk, salt and pepper; place onto a serving dish.

Sauce:
2 tablespoons butter
2 tablespoons flour
pinch of kosher salt
1/3 cup Drambuie
3/4 cup milk

In a small saucepan, melt the butter over medium heat; whisk in the flour and salt, then cook for 1 minute. Slowly add the Drambuie and the milk, whisking until smooth. Cook for 5 minutes over low heat.

Serve the Drambuie sauce over the neeps 'n' tatties.

Serves 6-8 as a side dish.

Peanut Butter Pudding for National Peanut Butter Day

noreply@blogger.com (Yenta Mary) — Tue, 24 Jan 2012 11:00:00 +0000

It's National Peanut Butter Day, which is different than National Peanut Butter Lovers' Day and National Peanut Butter Cookie Day. Don't worry - there's enough love for peanut butter to cover every one of these celebrations!

Today I'm offering a luscious, creamy pudding to show case the fabulous flavor of the star ingredient. And who could go wrong by adding a bit of chocolate as a garnish? Especially when the chocolate comes in the form of Reese's peanut butter cups!

Whether you enjoy this rich dessert, an Elvis peanut butter and banana sandwich, some Asian noodles in peanut sauce, or some other dish, just be sure not to miss the party today!

Here are some other recipes for your festivities:

Peanut Butter Milkshakes

Fluffernutter Cupcakes

Peanut Butter Pancakes

Peanut Butter No-Bake Treats

Elvis Muffins

Peanut Butter Pie

Peanut Butter Pudding

2 tablespoons cornstarch
1/4 cup brown sugar
pinch of kosher salt
1/2 cup water
3/4 cup half-and-half
1 egg
1/4 teaspoon vanilla
1/3 cup peanut butter
2 Reese's peanut butter cups, halved
whipped cream

In a 1-quart saucepan, combine cornstarch, brown sugar, salt and water; cook over high heat, stirring constantly, until it becomes translucent and gelatinous. Lower heat to medium. Slowly whisk in the half-and-half. Stir in egg and vanilla and cook until thickened, stirring constantly. Remove from heat and stir in peanut butter.

Divide the pudding among 4 small dessert cups, then cover with plastic wrap. Let cool completely in the refrigerator.

To serve, top with whipped cream and garnish each with half of a peanut butter cup.

Serves 4.

Scallion Pancakes for the Year of the Dragon

noreply@blogger.com (Yenta Mary) — Mon, 23 Jan 2012 11:00:00 +0000

Today is the Chinese New Year, so I'm serving something special in honor of the holiday. According to Wikipedia, celebrations involve buying "presents, decoration, material, food, and clothing. It is also the tradition that every family thoroughly cleans the house to sweep away any ill-fortune in hopes to make way for good incoming luck. Windows and doors will be decorated with red colour paper-cuts and couplets with popular themes of 'good fortune' or 'happiness', 'wealth', and "longevity'."

Because this is the Year of the Dragon I'd entertained an odd notion of making something with dragon fruit, which I adore. I don't care so much for its flavor, which is fairly bland (in my limited experience, anyway, of trying it once), but I love its gorgeous colors. It's also filled with tiny seeds - reminiscent of poppy seeds - which would offer perfect symbolism to hope for many blessings in the upcoming year.

I'd thought about pureeing the fruit and perhaps making a sweet filling for dessert egg rolls. But since I couldn't find any fresh, frozen, or canned fruits despite searching through grocery stores and ethnic markets near my home and asking my very helpful friends at The Produce Station if perchance they had any, I had to make a new plan. (This photo was taken at a market in Pittsburgh in October ... a bit premature.)

I didn't want to resort to boring ol' fried rice - it's a great way to use up leftovers, but it's hardly celebratory or festive. I wasn't feeling adventurous enough to make steamed buns. I found numerous variations on red bean paste that I could have played with; but that wasn't particularly striking my fancy, although I do like red bean ice cream.

And then it hit me: Scallion Pancakes. I could devour entire batches of these, crispy, chewy and delicious as they are. They're easy to make, and can be eaten on their own or with a dipping sauce or wrapped around a filling ... they're perfect! They require no unusual ingredients or equipment, so anyone can make them. And with their many flecks of onion, I could also say that they offer symbolic hopes for bounty.

I asked my BFF Wendy's daughter Alison, who is studying Chinese (and who is fluent in English, French, Spanish, German, and Portuguese as well) how to say "Happy New Year" appropriately for this post. She gave me the common greeting in Mandarin, the most widely spoken dialect:

新年快乐

The four characters are xin ([SHIN] = New), nian ([nee-EN] = Year), and kuai le (pronounced to rhyme with "why the" = Happy/Wonderful).

May the Year of the Dragon bring you much happiness and good fortune!

Scallion Pancakes with Garlic-Ginger Dipping Sauce

Garlic-Ginger Dipping Sauce:
1/3 cup teriyaki sauce
1 teaspoon minced candied ginger
1 large garlic clove, minced
1/4 teaspoon sesame oil

Combine all ingredients and let rest at room temperature while making the pancakes.

Scallion Pancakes:
1 cup cake flour
1 cup bread flour + extra for dusting
1/2 teaspoon kosher salt
1-1/2 cups boiling water
4 tablespoons sesame oil
2 bunches scallions, chopped fine
4 tablespoons light-flavored oil, for frying

In a large mixing bowl, combine the flours and the salt. Slowly pour the boiling water over the flour mixture, stirring until it forms a ball. Wrap the dough in plastic wrap and let rest for 30 minutes.

Divide the dough into 4 portions, and keep the remaining ones covered while you work with one at a time.

Form the dough into a ball, then roll it out on a heavily floured surface to an 8" circle. (A fair amount of flour is required to keep the soft dough from sticking to everything.) Brush with sesame oil, then roll it up into a cylinder.

Twist the dough into a spiral, then roll out again into an 8" circle.

Brush with sesame oil and sprinkle with one-quarter of the scallions.

Roll it up into a cylinder again.

Twist the dough into a spiral, then roll out again into an 8" circle. Repeat this procedure with the remaining dough to make a total of 4 pancakes.

Heat 1 tablespoon of the frying oil in a large skillet, over medium-high heat. Cook one pancake at a time for 2-3 minutes per side, until it's crisp and golden brown. Repeat with remaining oil and pancakes.

Makes 4 pancakes.

Frugal Floozie Friday -- Tower Inn Cafe

noreply@blogger.com (Yenta Mary) — Fri, 20 Jan 2012 11:00:00 +0000

My BFF Wendy and I ate a great dinner recently, at a place that she's been to numerous times but I hadn't been to in ages. Today's Frugal Floozie Friday feature is the Tower Inn Cafe, an Ypsilanti institution.

There is an extensive menu of appetizers, pizzas, pastas, sandwiches, salads and burgers ... needless to say, it took a bit of time to decide among all the fabulous options. Each of us ordered something that could be readily split and shared, and which could come in at $5 or less per person to meet our mandatory budget.

The Parthenon-Greco pizza featured garlic, herbs, gyro meat, yellow peppers, feta cheese and Kalamata olives ... sigh. The small pizza cost $10.99; it's 10" in diameter, so the servings are very generous even if shared with three others to bring it within our Frugal Floozie Friday budget. It was rich, salta, zesty, and exceptionally good.

The Spinach Pie Bourekitos, for $7.99, were flaky and delicate; they also came with a lovely rice side dish featuring spinach and herbs for flavor.

And then there was dessert:

For $3.99, Wendy chose the Snickers cheesecake and I was fortunate enough to snag the very last piece of the Oreo variety. Rich, creamy, and utterly decadent, these were so incredibly good, and a perfect way to end our meal.

The Cafe has a wide range of options for Frugal Floozie Friday or for any time. As the owner, Rois Savvides, writes in a note on the menu: "Our food is made with tons of love and we are trying to win your hearts as well, every day."

Tower Inn has, indeed, won Wendy's and my hearts.

Tower Inn Cafe
701 W Cross St
Ypsilanti, MI 48197
734-487-4000

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Peach Pudding Cake with Brown Sugar Sauce

noreply@blogger.com (Yenta Mary) — Thu, 19 Jan 2012 11:00:00 +0000

Jean Stapleton, who was so beloved as Edith Bunker on "All in the Family," is celebrating her 88th birthday today. In her honor, I'm offering a recipe that uses peaches ... cling peaches, specifically. Cling peaches in heavy syrup.

Some of you are just reading along, waiting to see what Jean Stapleton and cling peaches have in common with each other. Others of you, though, are showing your age (just as I am!) and your good memories. You're humming along, saying "mmm MMMmmm."

Now, let me explain by having you watch a short clip from the show. (It's much, much funnier to watch than it is to read about - trust me. And you only have to watch the first 5 minutes.)

Now, of course, you understand that I had to honor Edith's integrity and Jean's comedic talent today by showcasing the mmm MMMmmms!

Edith wasn't a sophisticated woman at all, though she had a heart of the purest gold; what she lacked in education and intellect, she more than offered in genuine kindness.

A simple dessert seemed fitting, then - the kind of treat Edith might enjoy with a neighbor while chatting and sipping coffee as they took a break from their household chores. And then I had an epiphany: I looked to see if there might be a celebrity cookbook, or one "written" by the fictional character that could offer a recipe ... et, voila!

I found that there is, indeed, an "All in the Family" Cookbook and it contains a recipe for Peach Pudding Cake! Since I don't have the actual book though, unfortunately, I had to finagle my own version. Pudding cakes are very easy to make, and usually involve mixing dry ingredients in a baking pan and then pouring hot liquid over them; while baking, a layer of cake and a layer of pudding are then formed. This turned out to be sweet and spicy - a lovely treat.

For decades, I haven't been able to see a can of cling peaches without thinking of Edith and hearing her say "mmm MMMmmm" in my head. (I'm sure that says something very distinctive about me, though I won't take any guesses about what, precisely, it says!)

But I think my very dear friend Rob and I are the only ones who remember this episode. Rob teaches a regular "Lunch and Learn" class each week, and each spring he offers them as "Lunch and Laugh" sessions to focus on humor of all varieties.

One time, he was going to discuss integrity and honesty by using Edith's shining example as an illustration. He and I chuckled, remembering the scene with such fondness - it was so funny! We were sure the class would be a huge hit.

And yet, he came back a bit disillusioned afterwards. Many people in attendance - retirees, primarily, who were definitely old enough to have seen the cling peaches hilarity when it actually aired - didn't remember the episode, or they only remembered it vaguely. They laughed while watching the video in class, and they enjoyed discussing it.

But, c'mon! They should have known it as well as Rob and I did! So today, in Jean's honor, I'm making sure that this classic scene isn't forgotten.

And every time you see a can of this fruit from now on, remember that they're not "cling peaches" - they're "mmm MMMmmm ... in heavy syrup."

Peach Pudding Cake with Brown Sugar Sauce

1 15.25-ounce can cling peach halves in heavy syrup
water
1/3 cup brown sugar
1/2 teaspoon cinnamon
1 tablespoon butter
2 teaspoons vanilla extract, divided
1 cup flour
1/3 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup buttermilk
whipped cream or ice cream, for serving

Preheat oven to 350F. Grease a 9" pie pan.

Drain the peaches and reserve the syrup. Chop the peaches into 3/4" pieces and place into the bottom of the prepared pie pan.

Measure the syrup; add water to make 3/4 cup liquid. Pour the syrup into a small saucepan and add the brown sugar, cinnamon, butter, and 1 teaspoon vanilla; bring to a boil, stir to combine, then remove from heat.

In a large bowl, combine the flour, sugar, baking powder and salt. Combine the buttermilk and remaining 1 teaspoon vanilla; pour into the flour mixture and stir to combine well.

Pour the cake batter over the peaches and spread to cover the peaches as much as possible. Pour the syrup over the cake and bake for 30-35 minutes until a toothpick inserted into the center comes out clean and the peach sauce is bubbling.

Let cake rest for 5 minutes, then serve. Top with whipped cream or ice cream, if desired.

Makes 8 servings.

Wordless Wednesday: The Lord of the Ring, Guarding His Precious

noreply@blogger.com (Yenta Mary) — Wed, 18 Jan 2012 11:00:00 +0000

For today's recipe - Italian Spinach and Chickpea Soup - go to the Food and Grocery page of AnnArbor.com ....

Buffalo Celery Sticks

noreply@blogger.com (Yenta Mary) — Tue, 17 Jan 2012 11:00:00 +0000

Cool and crisp, these blue cheese-filled celery sticks are a great snack. The crushed corn chips on top offer a bit of contrasting spice, too, with Cajun flavoring. These are not necessarily photogenic, but they're fabulous nonetheless!

The notion for this recipe came to me in a flash as I perused all the lovely goodies at the new Michigan General Store in Ypsilanti. Oh, it's so much fun to shop there! My favorite treats so far are the Great Lakes kettle cooked potato chips, made with potatoes grown in the state, and buttery, creamy tart cherry-flavored caramels ... sigh. Garlicky pickles, hot sauces, beers, shortbread cookies, candies, smoked fish dips - there are so many amazing products, all proudly made right here in Michigan. And the wines you can buy there are lovely served in beautiful glasses etched with the famous mitten shape of our state, which you'll also find just waiting for you at the shop.

As I admired the bounty, I saw Cajun tortilla chips made right in Ypsilanti ... I heard them calling to me. With a clear vision, I thought of combining these treats into an homage to all the flavors of a traditional plate of Buffalo wings - cooling sticks of celery, blue cheese dip, spicy sauce - but without the chicken part of the equation.

Whether serving these while watching a sporting event or a movie, or serving them at a party, they're an easy and fun food to offer. Buy dairy products and celery from Michigan to go with the tortilla chips when making this recipe, and your entire feast can celebrate the Great Lakes State!

Buffalo Celery Sticks

1 cup sour cream
1/2 teaspoon Worcestershire sauce
several splashes cayenne pepper sauce
2/3 cup crumbled blue cheese
pinches of kosher salt and freshly ground black pepper
1 large stalk celery, cut into 5" ribs
1 cup Cajun-flavored corn chips (see note below)

Combine sour cream, Worcestershire sauce, blue cheese, salt and pepper in a small mixing bowl; cover and let rest overnight.

Spread the blue cheese dip down the center of the celery ribs. Crush the corn chips and press the celery ribs upside-down into the crumbs to coat the dip with them. Place onto a serving dish.

Makes 12 or more Buffalo Celery Sticks.

Note: If you don't have access to Cajun-flavored chips, you can use either corn or potato chips and sprinkle them with Cajun seasoning.

Michigan General Store
44 E. Cross Street
Ypsilanti, MI 48198
734-961-8039

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Reaching ....

noreply@blogger.com (Yenta Mary) — Mon, 16 Jan 2012 11:00:00 +0000

As I wrote in both of my New Year posts - the one for Rosh Hashanah and the one featuring my word of the year - the past years (5771 on the Jewish calendar and 2011 on the English one) were wretched. Really, truly, they brought some bad juju!

But the fall and early winter have brought a bit of an upswing, a pretty good lead-in to a new year with fresh hope. And I always want to share good news with my friends, who've supported me through all the bad stuff and kept me going. In many ways, it was the professional invitations I received at the end of the year that helped me to choose REACH as my word for 2012; but these are helping me to extend my reach on a personal level, too.

I was the entertainment at Temple Beth Emeth's annual Sisterhood dinner, speaking about how I meandered from Catholic school to Jewish food. I had a marvelous time - and without embarrassing myself! (I'm not a natural public speaker by any means.) I made wonderful new friends, I've been invited to judge the temple's annual brisket cook-off in March (what a great gig that will be!), and I had a lovely time as Cinderella at the ball. I've also got judging duties at the Ann Arbor Civic Theatre's chili cook-off in February, so my taste buds are going to be busy!

An excellent opportunity to write for the Washtenaw Jewish News, Ann Arbor's Jewish newspaper, was offered to me - reviewing the cookbook Ma Baseema with its fabulous Chaldean/Iraqi recipes. I recently finished work on that, and the piece will appear in the February issue; another article I'm working on for the WJN has a publication date yet to be determined.

And then I received the most incredible email inviting me to a brand new project; even re-reading it, I'm still in shock! Let me edit/shorten it for you, and cut to the proverbial chase:

Allow me to introduce myself as editor of Repast, quarterly publication of the Culinary Historians of Ann Arbor.

I'm beginning to plan a Fall 2012 issue of Repast on the theme of "American Cookbooks and Cookbook Writers, 1900-1945". I'm writing to see if you might be able to contribute an article? What I had in mind is a piece on The Molly Goldberg Cookbook, which you wrote about briefly in your 10/29/09AnnArbor.com column. I think this topic would greatly interest our readers ....

We feature stories about the history and culture of food: its production, its preparation, its enjoyment, regional culinary traditions, the evolution of gastronomy and of food discourse, kitchen lore, etc.... Your article would make a valuable contribution to the culinary history community of scholars, writers, and readers. Thank you for your time and interest.

OMG, OMG, OMG, OMG!!! I've been invited to write for a respected journal devoted to the history of food! Me - the flaky chick who takes pictures of everything she eats (with an adorable little pink camera, no less) and then babbles and blathers about it (after taking notes in an equally adorable pink notebook)!

I'll be writing about a Jewish cookbook and the amazing woman, Gertrude Berg, who created the character of Molly Goldberg whose name the book was written in - does it get any better than that???

I'll get to reach back into history, reach out to friends both old and new as I do my research, reach deep into my skill set ... keep reaching and, most importantly, growing ....

For today's recipe - Roasted Fennel and Mushrooms - go to the Food and Grocery page of AnnArbor.com ....

Frugal Floozie Friday - The Heidelberg

noreply@blogger.com (Yenta Mary) — Fri, 13 Jan 2012 11:00:00 +0000

On New Year's Eve, my BFF Wendy and I decided to have dinner at a place that we hadn't been to for quite some time: The Heidelberg, an Ann Arbor institution and today's Frugal Floozie Friday feature.

We were bidding "Good riddance" to a wretchedly bad year, and wanted to imbue 2012 with all of our very best hopes and wishes and dreams for happiness. So we ordered food that was indulgent and celebratory.

The cheesy, bacon-topped decadence pictured above is a plate of the German Potato Skins, which are served with a strong (but not overpowering) garlic sauce. Rather than finding the usual potato beds stuffed with fillings, these are closer to being roasted potatoes inundated with generous quantities of all the goodies. At only $7.99, this is an excellent Frugal Floozie Friday deal; it could easily have made an entire meal for two, and would be a great dish to split among four friends and enjoyed with a soda. This falls well within the mandatory $5 budget per person, as do all of the restaurant's appetizers.

Our entrees were well over that price range, so I'll spare you the temptation of seeing them; they were quite good, though, and so large that they provided us with dinner as well as with the next day's breakfast. Let's just move right along to another Frugal Floozie Friday option - sharing dessert with a loved one.

The Heidelberg's desserts are $6 each, which places them outside of our budget for individual servings. But they are so rich that, truly, you could split them - sharing both the joy and the calories - and not feel at all deprived.

Our server, Travis, who was utterly charming (Wendy and I had notions of playing yenta and fixing him up with her daughter, since they're both interested in international economics and are studying Chinese), presented us with an astounding tray of sweets to choose from. He smiled brightly while leading us into temptation though, really, we didn't need much nudging to find our way there all by ourselves.

Wendy couldn't decide between the carrot cake and the Key lime cheesecake. So, given that she planned to start training for the Detroit Free Press Marathon once the new year officially began, she decided to provide herself with some incentive to run ... she ordered both. Atta girl! Both selections were rich and moist and sublime.

I paid no attention to most of the offerings because I had already eyed one which featured chocolate and caramel and creaminess - the Snickers cheesecake. And yes, it was as luscious and decadent as it looks! Snickers + cheesecake ... is there any way to go wrong with that? It would be a perfect treat to share with a date, sighing happily together as you enjoyed it.

The Heidelberg was warm and welcoming, with very friendly service. Wendy and I had a grand time there, sending 2011 on its way and happify-ing ourselves for the new year.

The Heidelberg
215 N. Main St.
Ann Arbor, MI 48104
734-663-7758

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Mozzarella-Stuffed Turkey Meatballs

noreply@blogger.com (Yenta Mary) — Thu, 12 Jan 2012 11:00:00 +0000

Fresh mozzarella was on sale at the grocery store recently, so I thought I'd buy a container and then figure out what to do with it. This is often how things work here - I don't head to the store with a plan, but rather find out what's on sale or being offered as a Manager's Special (on the verge of its "sell by" date and thus discounted). I bring the loot home and then write about whatever concoctions I've devised with my stellar deals.

This is an elegant and sophisticated dish which gives no indication at all of being inspired by a sale item. An assortment of pantry staples such as bread crumbs, olive oil, and canned tomatoes were combined with some fresh vegetables and wine already on hand. The result was a spicy sauce and some tender meatballs filled with melting cheese. It was exceptionally good!

I'm proud of both my shopping skills and also of how wonderful this meal was! And I'm trying to win a contest that would offer cookbooks, other goodies, AND a phone chat with the fabulous Lidia Bastianich herself as a prize - would that make a great item for the blog, or what??? So please go to this link and vote for me. Many thanks!!!

Mozzarella-Stuffed Turkey Meatballs

Sauce:
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
2 large garlic cloves, minced
1 small yellow onion, chopped
1 small yellow pepper, chopped
1 small red pepper, chopped
1/2 cup grape or cherry tomatoes, quartered
1 teaspoon kosher salt
pinch of freshly ground black pepper
1 14.5-ounce can crushed tomatoes
1/2 cup red wine

Meatballs:
1/2 pound ground turkey
1/2 teaspoon kosher salt
pinch of freshly ground black pepper
1/2 teaspoon Italian seasoning
1/4 cup fine dry bread crumbs
6 3/4" cubes fresh mozzarella
2 tablespoons extra-virgin olive oil

Make the sauce: In a medium saucepan, heat the oil over medium heat. Add the red pepper flakes, garlic, onion, peppers, fresh tomatoes, salt, and peppper; cook, stirring occasionally, for 10 minutes to soften the vegetables. Add the wine and the crushed tomatoes; bring to a boil, then turn heat to low and continue simmering.

Make the meatballs: In a medium bowl, combine the turkey, salt, pepper, Italian seasoning and bread crumbs; mix well. Form 6 meatballs. One by one, flatten the meatballs into small patties; place 1 cheese cube into the center, then wrap the cheese in the turkey, making sure to seal it well. Repeat until all of the meatballs have been stuffed.

Heat the oil in a small skillet over medium-high heat. Add the meatballs and cook for 5 minutes, turning them frequently to brown them all over.

Carefully add the meatballs to the sauce, cover, and cook for 30 minutes.

The meatballs and sauce can be served "as is" for a traditional Italian "secondi" ([seh-GON-dee] = second course), or they can be served over rice or pasta. (In Italy, a first course offers pasta, rice, or soup; the second course would offer meat, and then subsequently there would be vegetables, salads, and dolci - [DOHL-chee], sweets.)

Serves 2-4.

Wordless Wednesday: Anatomically Correct Carrots

noreply@blogger.com (Yenta Mary) — Wed, 11 Jan 2012 11:00:00 +0000

For today's recipe - Espresso Granita - go to the Food and Grocery page of AnnArbor.com ....

National Voodoo Day

noreply@blogger.com (Yenta Mary) — Tue, 10 Jan 2012 11:00:00 +0000

Today is a holiday in the West African country Benin: it's National Voodoo Day.

Now, before anyone starts thinking I'll be offering a recipe for a magic potion, let me assure you that the true practice of Voodoo doesn't involve all the propaganda that is usually associated with it. According to Martine De Sousa, a museum curator and expert on the religion: "People have a negative image of voodoo ... (as) a sort of a witchcraft, where you can put a bad spell on someone when you are jealous of that person."

Instead, Voodoo features a single creator in addition to a hierarchy of major divinities who rule over the Earth, the sky and the water; this then explains the power that fetishes and other inanimate natural objects are believed to hold, imbued with spirituality as they are. There are also lesser deities which can act as intercessors in a role similar to that of saints in the Catholic church. According to Wikipedia, "about 23% of the population of Benin, some 1 million people," are followers of Voodoo.

In honor of today's festivities, I modified this recipe a bit from one I found in The New York Times International Cookbook by Craig Claiborne. My copy of this classic is ancient and decrepit; in fact, it's so old that it's taped together, it shows evidence of encounters with spilled ingredients, and Benin is still called by its pre-1975 name of Dahomey!

In southern Benin, corn is the primary starch; in the north, yams are. Fish and seafood play a significant role in the cuisine throughout the country, as do rice, tomatoes, peanuts, and black-eyed peas. Meat - usually goat or pork - is a luxury, so it would be reserved for an occasion such as today's.

This dish offers great flavor, meat served in honor of the holiday, and black-eyed peas which are thought to bring good luck if eaten in the new year. It's got everything you need for a celebration!

Ham and Shrimp with Black-Eyed Peas

1 cup dry black-eyed peas

3 tablespoons peanut oil

1 small onion, chopped

1 large garlic clove, minced

1/2 cup finely diced ham

1/3 pound pre-cooked shrimp, chopped

1 tablespoon kosher salt

2/3 cup chili sauce

1/3 cup water

1 tablespoon cayenne pepper sauce rice, for serving

Place the peas in a medium bowl and cover generously with water; soak overnight at room temperature.

Drain the peas and place them in a medium saucepan; add water to cover generously. Bring to a boil, then lower heat and simmer for 30 minutes; drain.

In a medium saucepan, heat the oil over medium-high heat. Add the onion and cook for 5 minutes, stirring occasionally, until the onion is browning. Add the garlic and cook for 1 minute. Add the ham, shrimp and salt; cook for 5 minutes, stirring occasionally.

Add the chili sauce, water, and cayenne pepper sauce; cook for 10 minutes, stirring occasionally.

Serve the dish over rice.

Serves 2-4.

21

noreply@blogger.com (Yenta Mary) — Mon, 09 Jan 2012 11:00:00 +0000

Just as days on the Jewish calendar begin at sundown and carry through to the next setting of the sun, Jeremy's birthday celebration each year begins with dinner the night before.

Jeremy is going to be 21 tomorrow, so his dad and I are taking him out tonight for our annual feast of Chinese food.

On January 9, 1991, Stuart and I went out to eat at a Chinese restaurant that doesn't exist anymore. (We also got engaged at a Chinese restaurant that is no longer standing ... it seems to be a theme in our lives!) Jeremy was a week late, I was enormous and uncomfortable after gaining 60 pounds, and going out to dinner just seemed easier than cooking.

At 3 o'clock in the morning, my back started to ache - the first pangs of labor; it took Jeremy another 17 hours to finally show up to stick his tongue out at us. Stuart has maintained for all these years that Jeremy loved Chinese food so much that it was the ultimate lure to make him give up his comfy surroundings and finally make his grand arrival!

So tonight will be the 21st year in a row that we've eaten Chinese food on January 9, the night before Jeremy's birthday. Who knew, that first time, that this would become a tradition that's integral to our celebration???

And who knew that 21 years could possibly go by so quickly ...?

For today's recipe - Waffle French Toast with Apricot Syrup - go to the Food and Grocery page of AnnArbor.com ....