Maple Almond Sweet Potatoes

A perfect side dish whether you're serving turkey, ham, goose, Turducken, or Tofurkey, these sweet potatoes enhanced with maple syrup (Grade B, which is darker and richer, no less - a tremendously thoughtful gift from my friend Kate!) are easy to make ahead and to reheat, so your holiday meal isn't any more chaotic than is necessarily inherent to putting on a feast. It was unanimously agreed at Thanksgiving that this was the best sweet potato dish I've ever made. And since I love sweet potatoes and cook with them all the time, that was exceptional praise, indeed!

Maple Almond Sweet Potatoes

2 very large white or light orange sweet potatoes
1 very large Red Garnet yam
3 tablespoons butter, at room temperature
1/3 cup brown sugar
1/3 cup maple syrup (Grade B preferred)
1/2 cup praline almonds (or candied almonds)

Preheat oven to 425F.

Place the sweet potatoes and yam into a 13"x9" baking dish, and prick them with a fork. Bake for 90 minutes or more, until very soft and starting to caramelize a bit.

Cut the sweet potatoes and yam in half cross-wise, then again lengthwise. Take each portion and scoop the flesh into a large mixing bowl, discarding the skins. Mash with a fork.

Stir in the butter, brown sugar, and maple syrup; place into a serving dish. Finely chop the almonds and sprinkle on top.

Makes 8-10 servings.

Cappuccino Chip Kugel

I received a package of granola in the mail - I always appreciate gifts of food! Jessica's Natural Foods, based less than an hour away in Birmingham, had sent samples of its Almond Cherry variety and also its new chocolate-hazelnut one, Motor City Crunch.

Because the products are made with oats that are certified gluten-free, I started thinking about other dietary concerns, as well, and decided to make a dish that is normally off-limits to those who have issues with gluten and also with dairy. Since one of my very favorite foods is kugel - a sweet noodle pudding which is prohibitive to many because of its pasta, sour cream, cottage cheese, butter, and crumb topping - I thought it would be a perfect thing to make.

Often, foods that make significant substitutions of ingredients to accommodate health concerns can have an odd consistency or an "off" taste. This kugel, however, baked up beautifully and was a huge hit with everyone who tried it; until I told them that it was both gluten- and dairy-free, no one knew there was anything different about it.

I love kugel, and so I'm happy to welcome those who couldn't eat it before to the party! It's a great cold weather comfort food.

Cappuccino Chip Kugel

Noodles:
8 ounces medium gluten-free noodles
1 12-ounce container Tofutti sour cream
2 tablespoons instant decaf coffee granules
1 teaspoon gluten-free vanilla extract
2/3 cup sugar
2 eggs
3/4 cup pareve/non-dairy chocolate chips

Topping:
1/2 cup Jessica's Gluten-Free Motor City Crunch granola
1/2 cup Jessica's Gluten-Free Almond Cherry granola
1/4 cup sliced almonds, chopped
1/8 cup brown sugar
small pinch of cinnamon
1/3 cup margarine, melted

Preheat oven to 400F. Grease a 9" round baking pan.

Cook the noodles according to package directions.

Meanwhile, in a large bowl, stir together sour cream, coffee granules, vanilla extract, sugar, and eggs. Stir in chocolate chips.

Drain noodles, rinse briefly under cold water, then add to the sour cream mixture; combine well, then pour into prepared baking pan.

In a medium bowl, stir together granolas, almonds, brown sugar, and cinnamon. Pour melted margarine over the granola mixture, stir to combine, then sprinkle over noodles.

Bake for 35 minutes, until a knife inserted into the center comes out clean. Let rest for 15 minutes before cutting and serving.

Makes about 10 servings.

Penne and Peas in Swiss-Almond Cream Sauce

I needed a fast dinner recently, so I turned to the classic: pasta. As the water boiled, I rummaged through the refrigerator. I thought about topping the pasta with the simple beauty of butter and Parmesan; but I took a quick peek around, just to see what else might strike my fancy.

And then I saw the Parmesan-Ranch cheese ball I'd bought on Manager's Special, with a bright orange sticker stating that it was half-price because it was nearing its expiration date.

I love Manager's Specials! I am the queen of Manager's Specials! I buy them, then figure out later what to do with them, much the way folks buy shares of farm produce during the summer and then pick up their goodies each week and determine menus based upon the contents.

So I chopped up some of the cheese ball, which would normally be served with crackers as an appetizer, and stirred it into the hot pasta so that it could melt into a rich, creamy sauce. Some peas for color and nutrition, and dinner was served!


Penne and Peas in Swiss-Almond Cream Sauce

• 1 pound penne
• 1 tablespoon butter
• 8 ounces Parmesan-Ranch cheese ball coated with almonds
• 1/4 cup skim milk
• pinch of freshly ground pepper
• grated Parmesan, for serving

Cook pasta according to package directions; drain, toss with butter.

Cut cheese ball into 1/2" pieces and stir into pasta; thin with milk. Place onto a serving platter and sprinkle with pepper and Parmesan.

Serves 2-4.

Arrivederci e Buon Appetito, Pope Benedict

Whether you're Catholic or not, you've gotta be fascinated by the drama going on at the Vatican. Abdication, but with no love interest à la Edward VIII and Wallis Simpson. Mystery. Intrigue. Pomp, circumstance, formality. Tradition, but with a twist. Grandeur. Secrecy. Questions that come with few answers. Anticipation. Who needs soap operas when you can simply watch this saga unfold?

Pope Benedict XVI is leaving his appointed post tomorrow, and will become the Pontiff Emeritus. Truth be told, I can't say that I'm sorry to see him go - he was the expected benchwarmer after the death of Pope John Paul II, and he has been a tremendously divisive force. Benedict is a "my way or the highway" kinda guy when it comes to his flock - and, admittedly, that's a part of his job as head of the Church. But he's a hard-liner who has kept truer to the letter of the law than to its spirit, leaving millions feeling wounded and berated rather than valued and welcomed. There has been virtually no understanding or empathy; there has only been the expectation of blind obedience. There is apparently no realization that the Church is about its people - frail and fragile humans - in addition to its doctrine. And recent documents indicate that while he was persecuting others, he may very well have been neglecting responsibilities he should have been tending to, whether not wanting to confront the issues or not wanting to believe that they could be true. And then, once it has all come to a crisis point, he is running away rather than actually leading the Church he was entrusted with.

So, anyway .... Benedict has chosen to retire - an act so shocking that it is difficult to fully explain its significance to those outside the Church. Catholicism teaches that you "offer up" your sufferings, that Christ took on our burdens; this is supposed to help you endure your challenges, such that you continue through them and meet your responsibilities with Christ's aid. Benedict isn't doing this, claiming instead that his health is an issue but without offering specifics. There are cardinals and administrators who assist with the inner workings at the Vatican - clearly, they helped John Paul II in his final years of poor health - who could have essentially acted as regents here, too, while Benedict remained in his post if, in fact, the medical concerns are valid rather than being an excuse. So why is he leaving, when he could rely upon God's watchful provision and some human intervention? He is viewing this more as a job than as a calling, and feels incapable of adequately performing the duties anymore. But this action makes it appear that he doesn't believe God will give him the strength and resources he needs, whether physical or spiritual. It is inconceivable that the leader of the Catholic Church would set this sort of precedent, one of an apparent lack of faith and trust.

The Church also venerates martyrs, teaching their stories as consummate examples of behavior to emulate; the greater the suffering for Jesus, for God, for the Church (i.e.: St. Lawrence being roasted on a spit, St. Bartholomew being flayed alive), the more noble and admirable one is. So then, why isn't Benedict continuing in his appointed role despite health concerns? Shouldn't he be engaging in the self-sacrificial behavior that the Church so values? It appears - and again, we have no information about his possible illness (or other stresses), given the Vatican's nearly pathological secrecy - that martyrdom is for others, and that Benedict isn't willing or able to follow this example. I have to wonder, is this the sort of model the leader of the Church should be providing: "Do as I say, not as I do?" And then, if the reports of egregious waywardness among priests and others at the Vatican are true, why isn't Benedict cleaning up the Church rather than abandoning it for his successor to rescue? He is choosing to leave a legacy of neglect and failure.

It has been centuries since a Pope left his post, which has led to lots of whispering, debate, discussion, confusion, curiosity, upset, and - in some cases - glee. There is much anticipation, as well. Will the College of Cardinals elect yet another Italian or European pope, or will they realize that a global church requires acknowledgement of other continents? Will they elect someone who is very conservative, or only moderately so? Do they fully comprehend how tarnished the Church's image is, and will they choose someone who will strive for some apology and atonement and redemption, someone who realizes that the suffering inflicted deserved greater care than the Vatican's own reputation? Will they pick someone strident who will "clean house?" Or will they pick someone who is warm and engaging and makes the faithful (and even the not-so-faithful) feel listened to and respected, someone who can be cooperative even while maintaining his party line? There is a great deal of speculation, and there are no exit polls to offer guidance. But there are betting sites offering odds on the next pope!

I try not to be too unkind, even given my significant grievances with Benedict. He is human, after all, like the members of his Church; they - we - all make mistakes. I would love to have been privy to his decision-making process regarding this astounding act, which truly must have been agonizing.

The more forgiving side of me acknowledges that Benedict likes cats, and by some accounts could have the potential to be the male equivalent of a "crazy cat lady" - something Jeremy fears will happen to me, though I am currently cat-less! - so I can muster some fondness for this trait.

Benedict also seems to have a sweet tooth, as one of his favorite items is a baked good called Pizza Ebraica: a traditionally slightly-charred slab filled with nuts and dried fruits that bears no resemblance to what we know as "pizza." Translated, the name means "Jewish Pizza," but it is really sort of a bar cookie-ish fruitcake (or fruitcake-y bar cookie) that is reminiscent of biscotti in that it would be perfect for dunking.

Pope Benedict once wrote a letter to the bakers/owners of Pasticceria Limentani [pahs-tee-chay-REE-ah lee-mehn-TAH-nee] in Rome's Jewish Ghetto, complimenting them on their goodies. Well, what better way to acknowledge his retirement than to bake a batch of these treats that the bakery specializes in? I adapted the recipe a bit, and the resulting treats are perfect for enjoying, along with a cup of tea, during an afternoon of petting purring pussycats and not worrying anymore about little administrative details at the office.

Arrivederci, Papa Benedetto. E buon appetito. [ay BWOHN AH-pay-TEE-toh]


Pizza Ebraica

This recipe is loosely based upon one found in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein, which was a gift from my very dear friend Mary Schuman, "The Other Mary." I didn't char my version, and I turned it into more of a dessert bar than a flatter patty.

1 cup freshly squeezed orange juice
2/3 cup dried cranberries
1/4 cup butter, softened
3/4 cup shortening, softened
3/4 cup sugar
2 eggs
1/2 teaspoon kosher salt
pinch of cinnamon
2 cups flour, divided
2 cups white whole wheat flour, divided
1/4 cup almonds, chopped fine
1/8 cup pine nuts, chopped fine
1/2 cup candied cherries, chopped

Preheat oven to 425F. Grease a 9"x9" baking pan.

In a small bowl, combine orange juice and cranberries; let rest 10 minutes.

In a large mixing bowl, cream together butter, shortening, and sugar; stir in eggs, salt, and cinnamon.

Stir in 1 cup flour and 1 cup white whole wheat flour.

Stir in cranberries with all of the orange juice. Stir in almonds, pine nuts, and cherries.

Stir in remaining 1 cup flour and 1 cup white whole wheat flour.

Press batter into prepared pan; bake for 35-40 minutes until a tester inserted into the center comes out clean and the "pizza" is golden brown.

Let cool completely, then trim 1/4" from the edges. Cut into 12 small or 16 larger bars.

Note: A glaze is not traditional, but it would be a lovely addition. Stir together some confectioners' sugar and either freshly squeezed orange juice or brandy until the mixture is of drizzling consistency; dribble over the cooled "pizza" before cutting, then let the glaze set.

French Apple Tart

For Jeremy's recent birthday, Craig very sweetly gave a gift not only to Jeremy but also to me, since I played just a bit part in the reason for the festivities ... :)

He gave me a cookbook - one of my very favorite things, of course! Simca's Cuisine was written by Simone "Simca" Beck, who co-wrote Mastering the Art of French Cooking with the beloved Julia Child. The book "gives us her own cuisine in delectable recipes ... arranged in menus for every occasion."

I selected a recipe from the section entitled "Un Diner à la Compagne" [uh dee-NAY ah lah cohm-PAHN-yuh] - A Dinner in the Country. The apple-almond tart Simca recommended serving for dessert was perfect for my Tu B'Shevat [TOO bay sheh-VAHT] dinner, celebrating the Jewish New Year of the Trees.

Trees are very important in Judaism, as is tikkun olam [tee-KOON oh-LAHM], which is "repairing the world." Rabbi Yochanan ben Zakkai even taught the following lesson: "If you have a sapling in your hand and someone tells you the Messiah has arrived, first plant the sapling and then go out to welcome the Messiah." Planting trees is a means to providing food, shelter, and many other benefits to both current and - especially - future generations.

And so, on the 15th day of the month of Shevat (on the Hebrew calendar), it is customary to eat fruits, particularly those which come from trees. Many people partake of a seder, a formal celebration, in which ritual foods are eaten; these include fruits with an inedible shell, those with an inedible inner pit, and fruits with no shell and no pit.

Thus, this beautiful French tart with almonds, apricots, and raisins, as well as apples, combines traditional representative foods in one lovely, sweet, delicious dessert. It was perfect for the holiday, and would be ideal at any time that a simple but sophisticated dessert is needed.

On a completely unrelated note: in the past I've mentioned my fixation upon the Bocuse d'Or, the bi-annual culinary "Olympics" which took place in France last week. Here are the final results, for those who weren't parked in front of their computer screens obsessively watching the streaming presentation of meat and fish platters while sipping their morning coffee before work!

Best Promotion: Guatemala
Best Poster: Hungary
Best Commis ([coh-MEE] = assistant): Kristian Curtis, United Kingdom
Best Fish Platter: Norway
Best Meat Platter: United Kingdom
Bronze: Japan (the commis was in tears ... it was so sweet!)
Silver: Denmark (gold medalists in 2011)
Gold: France (they almost feel it's their birthright to win this, so they're very happy!)


French Apple Tart
(slightly adapted from a recipe in Simca's Cuisine by Simone "Simca" Beck)

Crust:

• 1-1/4 cups unbleached all purpose flour
• 1/8 cup brown sugar
• 1/2 teaspoon salt
• 1/8 cup butter, at room temperature
• 1/8 cup shortening, at room temperature
• 2-3 tablespoons (or more) ice water

Preheat oven to 350F.

In a large mixing bowl, combine flour, brown sugar, and salt. With a fork, mix in butter and shortening until mixture resembles meal. Stir in 2 tablespoons water with the fork, until the dough starts to form a ball. Add water by the tablespoon if more is needed. Form into a ball, cover in plastic wrap, and refrigerate for 15 minutes.

Filling:

• 1/3 cup Solo Apricot pastry filling
• 2 eggs
• 1/4 teaspoon cinnamon
• 1/2 cup sugar
• pinch of kosher salt
• 1/2 cup whole almonds, ground fine
• 1/3 cup raisins
• 2 large Honeycrisp apples, peeled, cored, grated
• 4 tablespoons butter, melted
• ice cream, for serving (either vanilla or rum raisin would be ideal)

Roll dough out into a 12" circle and place into a 9" tart pan with a removable bottom (or into a 9" pie pan). Press dough into the bottom of the pan and up against the sides, then trim dough even with edge of pan. Spread apricot filling over bottom of crust, then refrigerate while making filling.

In a large mixing bowl, whisk together the eggs, cinnamon, sugar, and salt. Stir in the ground almonds and the raisins. Stir in the grated apples, then pour filling into the prepared crust.

Place the tart pan onto a larger baking sheet, to catch drips, then bake for 20 minutes.

Prick the tart all over with a fork, then pour butter over the top of the tart and let it seep into the filling. Raise oven temperature to 375F, then bake for 15 more minutes until tart is golden and set.

Let cool completely, then remove rim from tart pan. Place tart onto a platter and serve with ice cream.

Makes 12 servings.

 
Tomorrow, by the way, is World Nutella Day - yay!!! So here are some recipes to choose from, for your celebration:

Hunka Hunka Burnin' Love Tart

Peanut Butter Pancakes with Nutella Sauce

Banana Nutella Cake with Coffee Glaze

Krispy Kreme Peanut Butter Dream Sandwich

Chocolate Cake with Nutella Buttercream Frosting

Bear Claws

Although he was raised in the Detroit suburbs, Craig spent many years living in California, primarily the San Francisco area. He often tells me of fabulous Mexican or Asian dishes he ate while there, of favorite restaurants he remembers fondly.

But what he seems to miss most of all is the giant bear claws - puffy, flaky, almond-filled delicacies - from the Bovine Bakery in Point Reyes, which "has been bringing fresh, organic, handmade pastries ... to the North Bay for over 20 years."

Well, you know me - I love to bake, and I have a lot of air time to fill both here and on AnnArbor.com. I'm always looking for kitchen entertainment, something new and novel to write about.

And so, we undertook a baking adventure and sought to replicate - or, at least, approximate - the Bovine's delicious goodies.

I emailed the bakery and was thrilled to get a lovely response:

"Thanks so much! Love to hear about people hooked on our treats! :)

It is our policy not to share exact recipes (proportions and process), but I will happily tell you the ingredients. Unfortunately for the home baker, bearclaws are probably one of the toughest products to replicate."

They proceeded to let me know what they mix into the filling, and that their recipe for croissant dough - which they also use for these pastries - is so overwhelming (both in quantity and difficulty) that I'd be "better off finding a smaller scale recipe to follow." I was so happy to receive so much information and such gracious guidance!

Craig told me that the pastries are flaky rather than doughy, so I decided against making my own yeast dough and let Pepperidge Farm do the labor-intensive work for me; I purchased a box of its puff pastry, ready to use.

For the luscious center, I relied upon a can of Solo filling, which would offer a rich and sweet almond taste. Since I also had some poppy seed filling, I stirred a bit of that in, as well, following the Bovine's lead. (They combine poppy seeds with everything else, for a very complex flavor.)

I read up on the procedure for making and baking the pastries from a variety of recipes, trying to determine how large to make them and how long to keep them in the oven in order to cook the centers while not burning the edges.

And then, on a cold (wind chill of 16!) and snowy (7" on the ground) evening, I set to tinkering with my project. Although there are a number of steps involved, these treats are actually very easy to make since they rely upon some convenience products.

Sometimes, our adventures provide us only with a story to tell. Other times, we also get success, pride in accomplishment, and fabulous things to eat. The bear claws worked out perfectly in every way - light, puffy, golden, toasted, rich, delicious, decadent, and indulgent!

With many thanks to the Bovine Bakery for its inspiration, assistance, and support ... :)

Bear Claws

• 1 12.5-ounce can Solo almond filling
• 2 tablespoons Solo poppy seed filling
• 1 17.3-ounce package Pepperidge Farm puff pastry
• 1 egg
• 2 tablespoons water
• 1/2 cup sliced almonds
• 1-1/2 cups confectioners' sugar
• 3 tablespoons half-and-half

Preheat oven to 400F. Lightly grease a baking sheet.

Combine almond filling and poppy seed filling; set aside.

Lightly flour the countertop and unfold one of the two sheets of puff pastry on top of it; lightly dust the top of the dough with flour, too. Roll dough to a 12" square, then cut into 4 squares.

Place a scant 1/4 cupful of the filling onto the center of each dough square.

Combine the egg and the water to make an egg wash; brush on to the edges of one dough square.

Fold dough over and lightly press edges to seal them.

Cut several slits into the long sealed edge of the dough.

Curve the pastry a bit to open up the notches, then place onto the prepared baking sheet. Repeat with remaining squares of dough.

Brush the pastries with egg wash and sprinkle the tops with almonds.

Bake for 20-25 minutes until pastries puff up and are golden brown. Remove to a rack to cool completely, then repeat with rest of dough, filling, egg wash, and almonds.

When pastries are cool, stir together confectioners' sugar and half-and-half. Drizzle glaze over pastries and let set.

Makes 8 large bear claws.

Frugal Floozie Friday at Seva

I had read that Seva [say-VAH] - the long-time Ann Arbor vegetarian institution - had a "Happy Hour" menu with remarkable prices: $1, $2, or $3 for tasting-sized dishes. Well, how could a frugal eater resist?

Craig and I headed there one evening, to sample an inexpensive assortment of foods. So we tried a little bit within each price range.

For $3, we ordered the General Tso's cauliflower, which is deep-fried and served with sliced scallions and a spicy sauce. Another $3 item was the Gouda Tots - breaded, fried cubes of cheese with a creamy herbed dipping sauce.

From the $2 menu, we decided to go for the classic chips 'n' salsa; they were brought later than the rest of the food, by which time I completely forgot to give them their photo op while I grazed and chatted. The chips were thick and crisp, and I liked them best when dunking them into the sauce that had been provided with the Gouda Tots.

Finally, from the $1 menu we tried the spiced nuts, which had a hint of curry to them.

There are also daily drink specials, to complement the food, which could qualify for our mandatory $5 per person Frugal Floozie Friday budget: Tuesdays offer half-price wine, Wednesdays bring half-price draft beers, and on Thursdays and Fridays you can get $1 off all cocktails.

Small bites for a small price, available during Seva's happy hour every Monday through Friday!


Seva
314 E. Liberty
Ann Arbor, MI 48104
734-662-1111
Happy Hour: Monday through Friday, 4 - 6 p.m.



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Guest Post: Spicy Lamb Sausage with Beans

I'm very happy to introduce Bobby Hoffman, guest blogger du jour! I met Bobby and his friend Johnny recently, while having dinner with Johnny's and my friend Ingrid. Bobby's passion and enthusiasm for food shone brightly, and I immediately knew that all of you would want to meet him, too. Read this post enviously, wishing you'd shared in such an amazing dinner. Quite frankly, and with no shame (well, maybe a little bit - 13 years in Catholic school and all that Jewish guilt, after all!), after pining over all of this, I just simply violated every rule of etiquette and practically demanded an invitation to a future meal!

Since moving to Ann Arbor from Chicago this past month, I have been sampling and savoring everything that the city has to offer! I’m a sensualist whose passion for food and drink knows no bounds. As soon as I’m done with a meal, I immediately begin planning what, and where, I’m going to eat next!

I had a few friends over for dinner the other night, and planned a menu which showcased the ingredients that I picked up at the farmers' market and Biercamp. (Mary's note: Biercamp is a fabulous shop that specializes in artisan sausages and jerky. It was recently featured on Frugal Floozie Friday.)

Blackberry Mojitos: I keep homemade simple syrup infused with fresh mint in the fridge all summer long. I’m always prepared to whip up a batch of Mojitos or Mint Juleps in seconds!

Wedge Salads: I love to serve cool, crisp iceberg lettuce on a hot summer day. I updated this classic by using Biercamp’s pea meal bacon.

Spicy Lamb Sausage with Beans: Some recipes are particularly successful, and the star of the menu was definitely this dish. It was fresh, hearty and bursting with flavor! I did all my prep in advance, and assigned the task of grilling the sausages to a friend while I began assembling the dish tableside. I kept the ingredients cool and added the hot sausage at the last minute. The last step before plating was to sprinkle the feta cheese on top.

Peach Almond Cobbler: Not wanting to get stuck in a hot kitchen while my friends enjoyed the sultry summer night, I baked the cobbler in the afternoon. I used firm peaches and grilled them first. I added finely chopped, toasted almonds to the dough, made fresh whipped cream with a couple drops of almond extract, and finished each dish with toasted almonds.

I hope you enjoy!

Spicy Lamb Sausage with Beans

• 6 links of spicy lamb sausage
• 1 can of Garbanzo beans (rinsed and drained)
• 1 can of small white beans (rinsed and drained)
• 1 medium Vidalia sweet onion (chopped)
• 2 medium tomatoes (diced)
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• juice of 1 lemon
• 1/2 cup extra virgin olive oil
• black pepper (to taste)
• coarse salt (to taste)
• 1 cup of crumbled Feta

Grill the sausages while preparing the rest of the dish.

Combine the beans, onion, tomatoes, rosemary and thyme. Combine the lemon juice, olive oil, pepper, and salt; pour over the other ingredients and toss gently.

Slice the sausages and mix into the other ingredients; place onto a serving platter, then top with feta.

Greens 'n' Grains Salad with Fresh Blackberries

My BFF Wendy and I particularly loved this salad, with the bright lemony flavor of the couscous and sweetness from organic blackberries, crunch from toasted almonds, and a hint of tartness from the blackberry-fig balsamic dressing lightly coating the greens.

This was substantial enough to serve as a light lunch or supper; it was therefore a nice dish to serve at my Berry Fest for vegetarian guests, since it was supplemented by a variety of cheeses, grilled strawberries, biscuits, and desserts.  There was plenty of food for everyone, regardless of dietary needs!  I also served a fresh fruit salad, because these beautiful organic berries are a wonderful ingredient but also shine on their own without any adornment.

The lemon-herb couscous with stir-ins could even be prepared and served without the lettuce, as a complement to any number of entrees.  It's quick, simple, and delicious - what more do you need for a perfect summer dish?

Greens 'n' Grains Salad with Fresh Blackberries

2 5-ounce packages Whole Foods 365 brand lemon & herb pearled couscous
1 cup sliced almonds, lightly toasted
finely grated zest of 2 organic lemons
1/2 cup chopped fresh organic parsley
8 ounces mixed organic Spring greens
2/3 cup Bella's organic blackberry & fig balsamic dressing
1 cup organic blackberries

Prepare couscous according to package directions; let come to room temperature.  Stir in almonds, lemon zest, and parsley.

Toss greens with dressing.  Place greens onto a serving platter, then place couscous into the center of the greens.  Sprinkle berries over the top.

Serves 6-8.

(Note: Whole Foods Market very graciously provided me with a gift card to help purchase supplies.)

Stuffed Portobello Mushrooms - Be Our Guest!

Today, I'm offering a guest post from my friend Cindy of Once Upon a Loaf.  She's a former Ann Arborite, so that alone would make her cool!  That she's also too much fun, devoted an entire week to celebrating both her birthday and the glorious PB&J, and is just a fabulous person ... well, all the better for me and for all of you who are about to meet her!


First, I'd like to heap an enormous amount of thanks on the Food Floozie for asking me to guest post for her today. I could not be more thankful that I have connected with her through food, and found a new friend in the process. My family has followed Mary via her column for some time, and when my mother first turned me onto her I was, I admit, a bit intimidated by the thought of contacting her. I was in the process of launching Once Upon a Loaf and wanted to be taken seriously - just wasn't ready yet. She had it all, in my mind - she was funny, talented, endearing - and I can say now that I was dead-on about the Floozie. Thank goodness I eventually chucked my self-consciousness and can now enjoy her irreverence almost at will.

Things have been getting hairy around Casa Loaf - spring school, sports and extra-curricular activities for the kids, work and personal travel for their parents, races for me and the approaching boating, lawn care and gardening season have all converged on a super highway of busy-ness around here. You likely have your own highway running through the middle of your life.

As a result, I recently started searching for meatless weeknight meals that pull together in a snap - when I'm short on time, I don't want to have to chop and mix 100 different ingredients and clean up 10 different pans. I'd like plenty of real nutritional value, please - I won't trust my meatless ventures to a mysteriously manufactured commercial veggie option. I'd also like it to wow me with flavor, thank you. And since I'm training for marathon and half-marathon season and want to up my family's fiber intake at the same time, I want to focus on whole grains.

Enter portobello mushrooms and bulgur. I've got a love affair going with the former and had a box of the latter in my kitchen cabinet, intending to research recipes to start adding to the rotation using it, as I'd been reading up on its nutritional benefits (check out this article for a decent overview on bulgur if you're not well-versed). I'm also looking for iron via leafy, dark greens like spinach and kale.

With that, I'd like to introduce you to Stuffed Portobello Mushrooms with Feta and Almonds - not too many ingredients, and the mushrooms can be roasted while the bulgar simmers on the stove. Feta, chopped, roasted almonds (use slivered if you're really in a rush) and scallions kick things up a notch, and a salad of simple greens (spinach and kale here) with lemon and olive oil accompany it perfectly. If you'd like to add a bread component, pair these with Pesto Parmesan Dinner Rolls, made from a cold-rise dough that can be refrigerated overnight, and left to rise while you prepare the portos and greens.

Voila!

A hearty and healthy weeknight dinner is now served.

Stuffed Portobello Mushrooms with Feta and Almonds

Approx prep: 25 minutes Bake: 10 minutes (mushrooms) Serves: 5

INGREDIENTS

Mushrooms:
1 cup bulgur
2 chicken boullion cubes
3/4 cup chopped, roasted almonds
4 scallions, thinly sliced (white and green portions separated)
1 tsp dried thyme
Kosher salt, black pepper (to taste)
4-5 large portobello mushrooms
4 TBSP olive oil, plus more for drizzling
1 cup feta cheese

Greens:

2 TBSP fresh lemon juice

6 cups mixed greens

1/2 English or miniature cucumber, thinly sliced

PREPARATION

1. Preheat oven to 400° F. Cook bulgur according to package directions but add two chicken bouillon cubes and stir occasionally as it's simmering to ensure bouillon disolves completely.

2. Transfer cooked bulgur to a bowl, cool completely. Chop scallions and almonds.

3. Add white portions of scallions, almonds and thyme to bulgur. Add kosher salt and pepper to taste.

4. Place mushrooms (stems removed) on a rimmed baking sheet lined with foil. Rub with oil and season with kosher salt and pepper. Roast, stem-side up, until tender - about 15-18 minutes.

5. Divide bulgur mixture evenly and fill with bulgur mixture, sprinkle with feta. Return to oven and roast until warmed through, about 2-3 minutes more.

6. In a large bowl, whisk together lemon juice, remaining 2 tablespoons of oil and 1/4 tsp each of kosher salt and pepper. Add greens and cucumber and toss to combine. Sprinkle mushrooms with scallion greens and drizzle with olive oil. Serve with greens.

Recipe adapted from Real Simple magazine.

Poppy Seed Shortbread Cookies

Purim [POOR-im] is the most joyous day in the happiest month on the Jewish calendar.  Falling on the 14th day of Adar [ah-DAHR], the holiday begins at sundown tonight.

In brief, Purim commemorates Queen Esther saving the Jews from extermination.  Her cousin, Mordechai, refused one day to bow to the king's vizier, Haman, which enraged Haman.  He sought King Ahasuerus' permission to massacre the Jews, which Ahasuerus granted without realizing that this would also include his wife, Esther, who had never revealed herself as a Jew.  Esther fasted for three days as she debated whether to approach the king and risk her own life.  Needless to say, her courage won the day: Esther spoke to the king, revealing Haman's plot, and Ahasuerus had Haman executed.  As the saying goes, they tried to kill us, we survived, let's eat!

Purim celebrations are silly and giddy and lots of fun.  It's customary to dress up in costumes, since Esther hid her identity; so I'll be masquerading as a fairy godmother, wearing a slightly cheesy thrift store prom dress accessorized with a pink tiara, a be-ribboned wand, and gold-trimmed pink wings.  (It's very "me," for those who don't know of my affinity for Disney princesses, sparkles, glitter, and whimsy!)

Because there are always traditional and ritual foods at Jewish holidays, I'll also be eating lots of triangular cookies called hamantaschen [HAH-men-TAHSH-en], which are shaped to resemble either the ears or the hat of the villainous Haman. (For my hamantaschen recipe, see last year's Purim post.)  Kids particularly love this holiday because it's expected that the name of Haman should be drowned out with noise.  How great to spin groggers, yell, stomp, and generally be granted permission to be a bit rowdy!

Other Purim customs are required by Jewish law: hearing the Book of Esther read aloud, as well as giving gifts of food to friends and donating to charity.  According to Esther 9:22, Jews are commanded "to observe ... days of feasting and joy and giving presents of food to one another and gifts to the poor."

Mishloach manot [mish-loh-AHCK mah-NOTE] are small goodie bags that are thus given to loved ones; they are supposed to contain two portions of foods that are ready to eat - one is sweet while the other is savory.  The sweet variety is usually hamantaschen, and I offer pretzels to go with them.  And since I like to feed people, I always add some small candies and a second type of cookie as well.

This year, I had lots of poppy seed filling left over after baking my hamantaschen; this is the most traditional flavor, as it honors the diet of nuts and seeds that Esther is said to have eaten in King Ahasuerus' palace where she had no access to kosher food.  So I used some for the shortbread-based cookies offered below, since it's a lovely complement to the almond-flavored topping.

Hag Purim Sameach!  [HAHg pooh-REEM sah-MAY-ahck]

Happy Purim!

Poppy Seed Shortbread Cookies
(adapted from the recipe for Macaroon Bar Cookies in Gloria Kaufer Greene's The Jewish Holiday Cookbook)

Shortbread:
1/4 cup butter, softened
1/4 cup sugar
1 egg
1/4 teaspoon almond extract
3/4 cup unbleached flour

Preheat the oven to 350F.  Grease an 8"x8" baking pan.

In a large bowl, cream together the butter and sugar.  Stir in the egg and extract; stir in the flour.  With damp hands, press the dough into the prepared pan; bake for 15 minutes until set.

Filling:
1/3 cup poppy seed filling
2 tablespoons water

Stir filling ingredients together; carefully spread over the prepared shortbread base.

Topping:
1 egg
1/3 cup sugar
1 tablespoon unbleached flour
1 teaspoon vanilla extract
1/2 teaspoon baking powder
pinch of kosher salt
1/3 cup ground almonds

Combine all ingredients and whisk until well beaten.  Carefully spread over the poppy seed filling, swirling the topping and the filling together a bit.  Bake for 15 minutes until the topping is golden.  Let cool completely.

Trim 1/4" edges from all sides.  Cut into 4 rows and 4 columns, to make 16 squares.  Cut each square in half diagonally to form 32 triangles.

Makes 32 cookies.


You might remember that I've prepared several lovely recipes from the Chaldean cookbook Ma Baseema: Cardamom-Scented Shortbread Cookies, Iraqi Salad, and Spiced Beef Egg Rolls.  My review of the book appears in this month's issue of the Washtenaw Jewish News, and can be found on page 29 ....

"Piepalooza" to Benefit Perry Nursery School

The Perry Nursery School is hosting its annual fundraising party and silent auction - "Piepalooza" this year, complete with a contest for "best tasting pie" - on March 14 at Washtenaw Community College.  And I am thrilled to announce that I've been invited to be a judge at the competition!  As they say, it's a tough job but somebody's gotta do it.  Happily, one of those somebodies is lil' ol' me.

Perry has been serving at-risk preschoolers since 1934, offering these adorable kids "future academic and social success while providing their parents opportunities for professional, personal, and parental growth."  In other words, they don't just teach the kids the letters of the alphabet and how to play well with others; at Perry the entire family is welcomed and cared for, served in a variety of ways to help ease the stresses that they face from low incomes, single parenthood, and other factors.

Now, of course, we all know that March 14 is Pi Day because it's 3.14!  Could this be a more perfect day to celebrate both the beauty of pie and the fabulous work that Perry does in taking care of its students and their families?

There are three categories in the "Best Tasting Pie" contest, if you want to submit an entry for my fellow judges and me to taste at the competition.  (You can click here for more information about how to do this, because pre-registration is required.)

- Best Tasting Fruit Pie
- Best Tasting Cream/Custard/Meringue/Chiffon Pie
- Best Tasting "Other" Pie - any pie that doesn't fit into the first two categories. No meat pies, please.

In addition to the pie competition that you - yes, you! - can enter, there will also be lots of other entertainment at the party: delicious appetizers and finger foods provided by the culinary arts students at Washtenaw Community College, beer and wine, Perry's famous silent auction (everything from antiques to entertainment to gift baskets and more), a tag team pie eating competition, a pie walk featuring Zingerman's pies as prizes, a baking demonstration by French pie expert Brigitte Romero, raffles ... an entire evening of festivity!

When I went to visit the school recently, a beautiful little blonde girl came up to hug me for no reason other than sweetness; she didn't say one word, but she did smile and show me the gap where she'd just lost her first tooth.  Perry provides her, and all of her friends at the school, with so many benefits: year-round education with extended childcare hours, a 1:8 teacher-to-student ratio, sliding scale tuition, family support services, two meals and an afternoon snack each day, an emergency pantry, assistance with English as a second language (many students speak Spanish, Chinese, Russian, and other languages at home), a social worker and speech therapist on-site, and so much more.  It is an amazing place with such dedicated staff!  Whether you buy a ticket or bring a pie, just be sure to join me in supporting such a good cause.

Since I'll be tasting all the pies rather than competing with my own entry, I thought I'd at least offer some inspiration for everyone else.  I baked this for my parents awhile ago, and my father said it was the best pie he'd ever eaten; considering that he's had nearly 85 years in which to sample the competition, I'd say he's a pretty good authority.

But if you think you've got a pie that's even better, be sure to register for the contest at Piepalooza and let me try it!

Cherry Almond Streusel Pie

1 9" deep dish pie crust in pan

Filling:
4 cups tart cherries
1/8 cup reserved cherry juice or water
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon almond extract
3 tablespoons butter

Streusel:
3/4 cup cookie crumbs (I used Nilla wafers)
1/4 cup brown sugar
2 tablespoons ground almonds
1/2 teaspoon cinnamon
1/4 cup sliced almonds
1/4 cup butter, melted

Preheat oven to 350F. Place pie pan on a baking sheet.

In a large bowl, combine cherries, cherry juice, sugar, cornstarch, and almond extract; pour into the pie crust. Dot with butter.

In the same bowl, combine the cookie crumbs, brown sugar, ground almonds, cinnamon, and sliced almonds; stir in the melted butter and spread over the cherries.

Bake for 1 hour, until the topping is golden and the filling is starting to bubble up.

Serves 10-12.

Orange, Date and Almond Salad

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.

Honey Mustard Trout

I was in a fast food restaurant a few weeks ago, after I'd lost internet service at my condo due to some confusion over the account; it was transferred to my ex-husband's new house sooner than it was supposed to be. McDonald's had wi-fi, and Jeremy had won a free small smoothie while playing the Monopoly game. He gave me the coupon so that I could have a free treat to compensate for the inconvenience of having to move my writing operation out of my favorite comfy chair.

But normally I drive by these places with contempt and disdain. I will spare you my rant, but I assure you that it can continue for quite some time. You'd get bored and you might not get around to reading the rest of my post, which offers an excellent recipe.

In honor of today's dubious holiday - National Fast Food Day - I'm giving you a recipe that can be made in 20 minutes. Real food, nutritious food, delicious food, prepared from start-to-finish in 20 minutes. Fast food, in the truest sense of the words!

I bought some beautiful trout filets on sale recently. I considered the traditional Trout Almondine, but decided to tweak it a bit; it's usually prepared with breading and butter, and I wanted something lighter.

So I schmeared the fish with a honey mustard, and sprinkled some ground almonds over that. A quick bake, and that was it! The fish was perfectly tender, moist, and exceptionally good. The sweetness of the coating was an ideal complement to the trout.

There is no need for drive-thrus or car-side services, the usual notion of "fast food." On this day, honor the spirit of those words by serving honest, simple, quickly prepared food that you make in your very own kitchen.

Honey Mustard Trout Almondine

2 trout filets, totaling 3/4-pound
pinch each of salt and pepper
1 tablespoon Dijon mustard
2 tablespoons honey
2 tablespoons ground almonds

Preheat oven to 375F. Line a 9"x13" baking pan with foil, then grease the foil.

Lay the filets side-by-side skin-side down in the prepared pan; sprinkle with the salt and pepper. In a small bowl, stir together the mustard and honey; spread over the fish. Sprinkle the almonds over the fish.

Bake for 15 minutes. Serve immediately.

10 for '10

Sam Sifton, who has the best job on Earth -- restaurant reviewer and food critic for The New York Times -- wrote up a list of his favorite restaurant meals of the past year.

And so, I thought: "Hmmm ... what have I, who so relish my food, eaten this year that was particularly spectacular?" (Yeah, I'm sorta stealing Sam's intellectual property here; let's call it an "homage," instead, shall we???) I started thinking back and looking through my blog posts to come up with a sampling.

But then, how would I arrange this? Would I stick to restaurant meals, to avoid the ego-coddling of including my own recipes? Well, I'm pretty enamored of some of the things I've prepared this year; why shouldn't I take pride in a job well done??? Would they have to be dishes I've already written about or ones I had pictures of? For the most part I do have a record, between my own personal blog and my writings for AnnArbor.com.

And then I just thought: "Stop deconstructing and obsessing! If you liked it, share it with your loved ones!!!"

So, in no particular order -- 'cause I had enough trouble making the decisions about what to include on the list, let alone having to decide which was incrementally better than another -- here are my 10 favorite foods from 2010:

Olives all'Ascolana (fried stuffed green olives) at Silvio's Organic Pizza. Fresh and hot from the oil, fragrant, crispy, tender, salty, juicy, and utterly unique, these little tidbits were a fabulous treat! You could very possibly devour platesful of the addictive little things before you realized you'd overdone it. Fortunely they're served only by the dozen, so that you don't have to worry about excess. But no one said you couldn't order another round ....

The cheesy potatoes Tom's sister, Sandy, served at the family's Christmas gathering. Tom has told me that I shouldn't take pictures at the holiday meals for fear of being thought a tad ... um ... odd (shall we say?) by his loved ones, so I can't show the dish to you. But they were a creamy, rich, gooey, luscious, soul-soothing mass of hash browns baked in a thick sauce of sour cream and sharp cheddar cheese. Who needed to eat the ham (which I actually couldn't, because of the sodium nitrite which gives me migraines) when you could just indulge in the bliss of the potatoes???

The maple-glazed salmon from Tom's birthday lunch at The Real Seafood Company. It was sweet, it was tender, it was flaky, and it didn't have the raw center that many trendy chefs pass off as "rare." (If I want sushi I'll order sushi; and, as you can see from the descriptive blurb under my blog title, I never order sushi!) The salmon was cooked to absolute perfection. That it was served along with fennel (one of my very favorite foods) that paired perfectly in a slaw along with green apple strips, as well as being accompanied by tender-crisp roasted vegetables, only made it more delicious. The pumpkin cheesecake served for dessert was lovely, but the salmon was absolutely the star of my meal. This plate was vibrant and colorful and nutritious, but it gave every impression of being truly decadent.

A true work of art at Giordano's Restaurant and Pizzeria in Chicago: a deep-dish spinach pizza. Handmade just for us, there were nearly 45 minutes of anticipation before Jeremy and I laid eyes upon this beautiful specimen. Once it arrived, it was difficult to destroy its perfection ... and yet, of course we did! Pure hedonism, a doughy crust layered with cheeses and spinach and sauce -- an utter masterpiece from its tantalizing appearance to its seductive aroma, and finally its rich, salty, yeasty, sweet, savory, spicy, explosion of flavors. This pizza was unbelievably, indescribably fabulous!

The banana pudding ice cream from Happy Cream Ice Cream and Deli in Detroit. (Oh, my heart is broken! I just found out the shop has closed when I looked for the link! Very sadly, another small business owner's dream has died ....) Not only is there divine intervention connected to this ice cream, as I ate it on the night Tom and I were visited by an angel; but it was so rich, so creamy, so smooth, so generously portioned, so infused with love and pride by the man who recommended it to me with a smile ... oh, it was utterly sublime. Every part of the comfort food that is banana pudding -- from the custard to the banana slices to the softened vanilla wafers -- was contained in that paper cup. It was a thing of true beauty. I am so, so thrilled that I was able to try it while the shop was open!

My triple orange brownies absolutely had to make this list! Still warm from the oven, these are too soft to be considered fudgy; and yet, there is a sticky layer of combined chocolate and marmalade at the bottom that is reminiscent of a candy filling. The orange flavoring doesn't overtake the chocolate, and neither is it hidden -- instead, the two predominant players do a seductive dance wrapped tightly in each other's arms, moving in unison as their hips sway and their passion ignites. These are so good that you will be spoiled and may never want to eat any other brownies again. I'm not kidding -- make the recipe for yourself and you'll find that I speak truth.

The Mexican chocolate loaf cake baked by the River Street Bakery and bought at the Ypsilanti Food Co-Op. This "cake baby," as Tom and I called it as we lovingly cradled it to make sure it didn't get mushed (since it was so tender), was an intensely deep, dark chocolate cake with a thin chocolate glaze ... after all, who can have too much chocolate??? When we first took tiny tastes of it, we thought it was rich and delicious; we were also very impressed at how moist it was, given that the cake is vegan. As the flavors lingered on our tongues and we compulsively consumed more and more of it with no ability to resist, the hints of cinnamon and cayenne started to shine through. There was nothing too spicy or overpowering, merely chocolate paired with perfect complements.

Shalimar, where Tom's and my favorite meal is Murgh Saagwala (chicken with spinach), Dumm Aloo (potatoes in a spiced tomato-yogurt sauce), and -- of course! -- the assorted naan. Yes, I should be picking one of those items and featuring it; but read my last post about this amazing restaurant -- how could I ever possibly choose just one item, when the entire place is one great big "favorite"??? Tom and I ate dinner at Shalimar on our first date ... it has tremendous sentimental value to me, in addition to extraordinary and luscious food. The ambience is sophisticated and romantic, the service is professionally polite rather than effusive, and the food is perfectly spiced and prepared exquisitely. Thus, this entire meal constitutes a favorite rather than any individual item ... no further explanation needed!

Note: For those who read about our recent anniversary breakfast at The Broken Egg and are feeling a bit confused because you thought our first date had been there rather than at Shalimar: Tom and I started that date with breakfast at The Broken Egg. We proceeded to go for a long walk and then warm ourselves up with tea. After that, we found we were hungry and in need of dinner ... thus a meal at Shalimar. It was all on our first date! It was just a 15-hour date ... :)

Love Bugs from Decadent Delight, which are kinda sorta reminiscent of Twinkies. But they are Twinkies not on steroids, but rather Twinkies which have gone to finishing school to acquire some sophistication. These treats are not just adorable and a perfect size to share with someone you love. They are tender, flavorful cakes frosted and coated with any number of tempting options, enrobing pastry cream or chocolate or Jeremy's personal favorite -- a passion fruit filling that could easily just be eaten with a spoon without any other flavors or textures intruding upon the sensual experience. Everything I've ever eaten at Decadent Delight -- from tarts to cookies to cakes to cinnamon rolls -- is absolutely swoon-inducing.

Roasted Cheddar-Herb Almonds, which are a very recent addition to my repertoire but an exceptional and noteworthy one nonetheless. These give every indication, upon first inspection, of being everyday almonds that have a bit of something stuck to them. Try one ... go on. To quote Jeremy when he first tasted them: "Mmmmmmm ...." No words, just closed eyes and "Mmmmmmm ...." Salty, savory, a variety of flavors from the mixed herbs -- each sensation offers something different and enticing for your tongue. You'll find yourself swiping a few more, then a few more after that. You'll give up any pretense of just nibbling and grab them by the handful with abandon. Yes, these almonds are that good. They really are ....

There were many, many other items that coulda been contenders: the spiked Granny Smith applesauce or the coconut macaroons from my dinner at eve ... the Zzang! bar from Zingerman's ... the buttery pumpkin cake that Sandy served at Tom's family's Thanksgiving feast ... the fabulous array of beautiful foods (grilled salmon and potatoes and sweet potatoes and salad and so much more!) served at a lovely dinner by Tom's and my dear friend Martha ... the French chicken with fennel from Joan Nathan's new cookbook ... my good friend Marcie's creamy salmon blintzes ... the cheesecake I made for Jeremy's birthday last January, from a recipe that was first given to the family at the baby shower held for my ex-husband's impending birth in 1960 ... my beloved friend Wendy's buttercream frosting, made from her grandmother's recipe, for which a cupcake is a mere carrier for the addictive fix ... a hot dog eaten on a gorgeous summer day ... the roasted squash soup topped with a blue cheese crouton at The Real Seafood Company ... my own ginger shortbread cookies ... the peppermint Jo-Jo ice cream from Trader Joe's, with crushed cookies mixed into it ... the gingerbread cookies that my good friend Doris shared with me ... peanut butter granola from the Ypsi Co-Op ... the gorgeous salad with fresh oranges and strawberries that I ate at my Mother's Day lunch at the Sidetrack Bar and Grill ... the sweet-tart chocolate-covered Balaton cherries that my dear friend Marilyn gave me for my birthday ... the gingery granola that was part of an extraordinary gift basket from my priceless boss/friend, Rob ... my Mafioso pasta sauce ... the summer rolls and potstickers at Big Bowl in Chicago ... the cream-filled puff pastry at Silvio's ... the raw vegan chocolates that Tom's friend/co-worker Daniel makes ... Talenti gelato, any flavor ... Honeycrisp apples ... garlic scapes grown by my fellow Michigan Lady Food Blogger Diana Dyer, served on pasta and in salad ... the garlicky cream sauce with mussels at Conor O'Neill's (which we'll be feasting on again for Jeremy's birthday, January 10, so stay tuned!). I could go on and on, but I'm getting hungry!!!

There's a beautiful Italian phrase which sums up the year in food for me: Chi mangia bene sta molto vicino a Dio. ([KEE MAHN-juh BEH-neh stah MOHL-toh vee-CHEE-noh ah DEE-oh) = He who eats well is closest to God.) God has blessed me enormously this year with good food, and especially with loved ones to share it with. May each of you be granted those blessings as well in 2011 ... :)

Roasted Cheddar-Herb Almonds

Jeremy, I'm sorry to say, has gone on the late, not-so-great Atkins diet -- you remember, the one that was all the rage 'cause it let you eat all the bacon and burger patties and pork rinds you wanted without expecting you to eat anything nutritious like fruit??? He and his dad started it just in time for Christmas, on the "buddy system" ... sigh. They've had a great deal of success already, but it certainly made life difficult for this chickie who made a dozen different types of sweet treats!

So, while I've been baking cookies and planning to give a tin of them to Jeremy, he's been eating Quarter Pounders without the buns, strips of bacon doused in cheese, pork chops in sour cream sauce ... oh, and one token taco salad without any chips. What kinds of treats could I give to him, then???

Jeremy suggested Jell-O Jigglers, made with sugar-free Jell-O; he told me that the blue ones looked good. Oh, if only I could capture in words my look of disgust and disdain when I heard that!

And then another idea struck, a much better one than rubbery blobs of blue goo: roasted nuts ... almonds, to be specific.

I dug through some recipes for ideas and mangled this one together from pieces of all the others. They smell so, so good as they're baking! And they're unbelievably addictive ... Jeremy is lucky that I left a few for him!!! When he tried some at our Christmas gift exchange, he just closed his eyes and said, "Mmmmmmm" ....

Roasted Cheddar-Herb Almonds

1 egg yolk
2 cups raw almonds
3/4 cup finely grated sharp cheddar
1/2 teaspoon garlic powder
1/2 teaspoon herb seasoning
1/2 teaspoon sea salt

Preheat oven to 325F. Lightly oil a baking sheet.

In a large bowl, beat yolk; add almonds and stir to coat.


In a small bowl, combine cheese, garlic powder, seasoning and salt; pour over the almonds and stir to coat.


Place the almonds on the prepared baking sheet in a single layer.


Bake for 15 minutes. Stir, then bake for another 10 minutes. Turn off the oven and open the oven door a bit, then let the almonds rest for 15 minutes.

Remove almonds from oven and let cool completely. Serve in a decorative bowl or place into a pretty jar to give as gifts.