A Jersey Girl in Portland

Nesting, buzz cut, and pot roast

As soon as the temperature drops, I begin to nest. I make stock, clean the house, air out the blankets, and braise things. You know, I nest. Feather the nest. This Fall is no different. Yesterday, I made chicken stock, chicken soup, and pot roast.

September has always been a month of growth for me. Over the years, I've taken photography classes, learned to surf, studied tai chi, and all sorts of things.

This year instead of looking for something to enhance my personal growth, I cut off all my hair.  Yup, that's a 3/8" buzz cut.

It feels so fabulous. When the wind blows on my near-naked scalp, I get goosebumps.

Here's another view of the Naked Head:

As it turns out, I have a lovely head. No surprises. No weird bumps, rashes, or other crazy stuff. Just a teeny tiny little old bald head.

I feel so free!

Oh. About the pot roast. I used a 7 bone roast, fennel, celery, onion, mushrooms, thyme, garlic, and red wine. Season and sear the roast. Remove from pan. Add oil and saute veggies until fragrant. De-glaze with wine. Lots of wine. I had a really nice cabernet that  my dog sitter left for me. I didn't want to cook with too much of it so I used a 50/50 blend of wine and beef stock.

Bring liquid, roast, and veggies to a simmer. Cover tightly and bake at 375 for 2.5 - 3 hours. Flip the roast every half hour.

The secret to tender pot roast is to bring the internal temp up to about 150 and keep it there for one hour. This will melt all hard, tough, nasty bits.

Once the roast is fork tender, remove the meat and simmer the broth until it reaches the desired consistency.

Cheers and may your nest be as cozy as mine is.

Isla dinner party

I've been in Isla Mujeres for almost one week. The trip has been perfect; fun and relaxing. Too relaxing -- it was time for me to cook something. So, Kay's friends Bev, Jack and Mary, and Katie and John, (plus Kay and I) got together for dinner.  

We decided to gather at a house in La Gloria where Bev was house sitting. It's a beautiful house.  I was thrilled when I saw the kitchen. It had lots of counter space and a gas stove. I could definitely pull together a nice, simple meal here without a problem.

The house had a lovely outdoor living area, bar and large dining table. I could heat up the kitchen to my heart's content, because we'd eat outside. Brilliant. Oh my, it also had a pool.

The menu: We started with baked brie with honey and pecans (made by Jack), and Katie's smoked fish dip. I must take a moment to say that the dip and the brie were both spectacular.

Entree: Lobster tails, drawn butter, green beans with a horseradish/lime aioli, roasted new potatoes with garlic and onion. 

Dessert: Jack's flowerless chocolate cake with strawberry sauce and whipped cream.

I arrived to start cooking at 5. Drinks and apps at 6 or 6:30, dinner shortly thereafter.  It was probably about 85 degrees and humid in the way only the tropics can be. I made myself a drink, Xtabentun (Mayan liqueur) on the rocks with lime.

I got set up and on a tip from the home owner, (who said it takes forever to boil water) started water for lobsters and the beans right away. I added a little extra time for everything.

Plus, there's a learning curve with any new equipment, right? 

I prepped new potatoes, put them in a pan with garlic, XVOO, butter and salt -- and turned on the oven. It had five settings; one, two, three, four, and off. I  selected three, popped in the potatoes, and worked on the rest of dinner.

I cleaned green beans, and skewered the lobster tails. I figured the potatoes would take an hour, and the water would boil way before the pots were done.

I freshened my drink and set a timer for one hour.

After an hour, the potatoes were still very hard and neither water was close to boiling.

I freshened my drink again and had a visit with our guests. Nibbled on the lovely apps.

After two hours, the water still hadn't boiled. Really? More than two hours to boil water?? Apparently the stove had about 11 BTU's. It was like trying to boil water over three cigarette lighters.

I freshened my drink again. Note: In Mexico, the ice in your drink melts, but the drink doesn't get watery. Some kind of magic I say.

Finally, after 2.5 hours, both vessels of water began to boil. I blanched the beans and popped seven lobster tails into the water. They were perfect in six minutes. Note to self: No one in Mexico boils lobster. They do it on the grill. On a grill you cook them five minutes a side, boom, done, Bob's your Uncle. But nooooo. I had to do them like we did back east. Sheesh.

Jack and I snipped the inner shell and we all filled plates. We feasted. Three tails each, potatoes, beans, lime/horseradish ailoli, drawn butter. Oh, it was good! Meriment ensued. The candles kept blowing out so we dined in the dark.

I had a glass of dry, white wine. And freshened my drink. Here's an art shot of Katie Cain, John Cain and Kay Cole chatting.

 

 

But, more was to come! We still had Jack's cake; a fudgy slice of heaven, topped with strawberry sauce and whipped cream. It was dreamy and I'm not one to eat sweets.

I freshened my drink.

Did I mention how hot it was? 80-something and very humid?? Katie brought a swimming suit, as did Jack. Me? I forgot my suit. Hell, I couldn't cook in that suit anyway. It has a dopey skirt and holds a ton of water. I couldn't track all that water in and still cook. OK, I was done cooking and plenty hot.

Below are Nancy's clothes. Where is Nancy?

I did what any right-minded, slightly tipsy, middle-aged woman would do. I stripped down to my underwear and dove into the pool. Ahhhhh. Agua fria (cool water) on my hot self. Delicious!

And no one was the least bit scandelized. Note: Kay has really cool friends.

I swam with Katie and Mary for a bit, climbed out of the pool, and wrapped in a towel. Only then could I eat a slice of fabulous, fudgy, flourless chocolate cake.

And freshened my drink.

Bon Apetit!

 

Isla Mujeres -- dining travelogue -- the first five days

  I'm vacationing in Isla Mujeres, Mexico at my friend Kay Cole's place (called Kay Pasa Casa). Not only is the island beautiful, the people friendly, and the weather exquisite, but Kay doesn't cook. Actually, she doesn't have a stove (by choice). So, we eat out. A lot. Here's a look at my first five days of Island cuisine. I've left out a few spots like Mango Cafe, run by Polo, the cutest FOH guy I've seen on the Island. He has eyelashes that go on forever, and a smile that could melt rocks into lava. Or something like that.

OK, enough about Polo. Here's what I ate and where. Manana, is a sweet boho restaurant/used book store near the hostel. Had some delicious shakshuka or clay pot eggs with a side of tahini. Like so:

Had a ridiculously delightful five-course meal at Lolo Lorena.

The outdoor dining room looks a little like a boudoir in the photo but it was really lovely. Lighted softly with Christmas lights and candles, the space was warm and inviting. OK, much like a boudoir.

The meal was French in inspiration, but international in execution. Tarama for a appetizer, a Thai salad second. Gnocchi for a pasta course and a five-star fish entree with mashed potatoes, butter-wilted leeks, sauce holandaise, bay scallops and shrimp. The chef, a woman named Laurence Levy, is the kind of woman you'd want for a friend. Warm and charming, with culinary talent to burn. The photographs all suck because I can't shoot in low light. But, I did capture dessert, a mixed-plate of confections. Fondant, pataya fruit, mousse, macerated berries, and four grapes dipped candy-apple style.

Ceviche at Bally Hoo for a delicious but nothing special fish, shrimp and octopus ceviche with a side of guacamole.

Next stop the Fisherman's co-op, AKA Restaurante Justicia Social for outstanding conch, octopus and shrimp ceviche. It was bright and fresh, expertly seasoned. We also got guacamole.  Even the guac was perfect. Just avocado, a little salt and lime juice, smashed with a fork.

Had to try the local equivalent of a diner. Family owned, the Abuela was running the joint, and located in an open-air market. It's called Loncheria Alexia y Giovanny I had a delicious caldo de pescado (fish soup) and Kay ordered French toast. Except they brought her four slices of regular toast, not French toast. But it was very well toasted. In between meals we've been doing yoga, Spanish lessons, a little swimming, a pedicure, shopping and a lot of R&R. It sure doesn't suck to be me. 

Hasta Pronto!

xoxo

Nancy    

 

Dutch baby

A few days ago, Priscilla (neighbor, bff, crone-in-training) had me over for a 1 a.m. snack. She made a taste sensation! A Dutch Baby pancake. I'd never had one before. Apparantly, people all over the world have been eating these things for ages. Go figure.

Dutch Baby. I don't know why, but I hate the name. Dutch Baby. I guess it reminds me of something racist, or of dead baby jokes. Whatever. Pris made a Dutch Baby and oh-my-god was it good.

She used a recipe from Orangette, a truly talented blogger.

Here's the recipe:

Dutch Baby Pancake

For the batter:

8 Tbs unsalted butter
4 large eggs
½ cup all-purpose flour

½ cup half-and-half *

For the topping:

Juice of one lemon

+/- 1/4 cup powdered sugar

Preheat oven to 425 degrees. Place large iron skillet (with tall sides) in the oven to warm. Add butter (8 Tbsps). Melt butter, brushing it up the sides of the pan. The 'baby' will rise around the edges, (see photo above) and will stick if the sides of the pan aren't buttered.

Beat eggs, add half-and-half,* mix until blended. Add flour and mix until smooth. Note: Orangette uses the blender but I think washing the blender is a pain in the ass so I mix it by hand, with a good whisk, until smooth.

 

 Pour batter into melted butter. Bake for 20-25 minutes or until brown and a little ugly.

Transfer to a plate. Drizzle with butter and lemon juice, sprinkle with powdered sugar.

Super, super yummy.

 

* Please don't accuse me of having an intuitive grasp of the obvious BUT if you don't have half-and-half, you can use equal parts milk and heavy cream -- voila -- half-and-half.  

 

Filed remotely from Kay Pasa Casa in Isla Mujeres, Quintana Roo, Mexico.

How many people does it take to make a date-worthy dessert?

The original hed was "How many people does it take to prep for a date?" but I can dress myself so the apparent answer is three. One to go on the date and two to 1) make jokes/make photographs and 2) mix drinks.

I've had two second dates in the past 10 days. Coincidentally, both times two friends popped by: Kim and Priscilla. God love 'em. Last Friday they showed up to get me all tipsystoned and silly for one date. Date went swimmingly well.

I had another second date last night. Right on time, the GF's show up. I was cooking for JM; pizza (with cheese, fresh tomatoes, basil) and a Chocolate Mousse for dessert.

Pizza I can make in my sleep. But, since I'm not a sweets eater, the dessert could prove challenging. Mousse seemed like a good idea, not too crazy, perfectly portable, not messy.

It's easy. Melt chocolate, cream and butter. Whip cream. Combine. I got the recipe from the pastry chef at work. She's a very reliable source.

It was 5, the date was coming at 8. The gals and I were chatting while I made the mousse. I melted choc. cream and butter; whipped cream. But..... I walked away to find my drink and the damn choc mix broke! Nasty glob of gritty chocolate on the bottom, an inch of oil on the top. Shit shit shit.

Lucky me, I had about 50 years of combined food experience in my kitchen. I cursed and got another drink while Kim started to mend the mess (Priscilla was on the fire escape making pictures of her red boots). Kim beat in some cream and an egg yolk. I stopped cursing and joined in, fixing it the way I'd fix a savory sauce; reduce cream and slowly add the broken mess to the thick cream. Which is what we did. We then cooled the chocolate base and folded it into the whipped cream. Success! The mousse was mended and wonderful.

 

So was the date ;-)

Upcoming cooking challenges:

Pimento peppers, Gonna roast them and can them with olive oil. Should be yummy

Chocolate Mousse, gotta master the mousse before I make a very special, multi-part cake for another special guy (lets call him JL). Here's the cake link he sent me.  I accept the challenge. I will attempt the cake.

Pickled Cipollini Onions

More pickles??

I got some lovely cipollini onions at the market and decided to pickle them. I hope they'll taste better than the ones you pick up at the grocery store olive bar.

The question is how long till they're ready? Small, quarter-sized onions would be ready in a week. These are large, 3-4 inches across, so I'm guessing three weeks. Here's a photo:

 

That's them in the front (doh!).

To pickle them, I used 1-part white balsamic vinegar, 1-part white vinegar, 2-parts water, and 1/4 tspn of salt per cup of liquid. I added thyme, garlic and bay leaves to the jars.

I hot-pack processed the onions -- hot jars and hot pickling soulution poured over the onions and garnish. This way, there is no need to process (boil) them in the jars.

I like the way they the pint jar (in the center) looks with onions stacked up like a cipollini pillar.

Ciao!

PS: Belmont is wagging her tail in her sleep. I love my silly dog.

 

Herb roasted beets

It's approaching nesting time; cooler weather, stews, soups and braises. I'm easing into the season slowly, mixing summer bounty with autumn staples.

Today? Roasted Beets. What? You don't like beets?? That's because you havent had beets. Try them, they're delicious.

 Red beets with basil and peppercorns. I used equal parts white balsamic vin and water for both recipes.

 

Yellow beets with dill.

 

The resulting salad; escarole with roasted pimento vinaigrette, chevre, yellow beets.

 

The only downside of beets is the way they -- um -- vividly tint your bowel movements. Kinda creepy to peek into the (toilet) bowl and see a vibrant red poop. Gross, but true.

Lemony Pickled Pimento Peppers in Olive Oil

I picked up some gorgeous pimento peppers at the market last saturday. I wanted to make them like marinated mushrooms; cured in vinegar, and packed in olive oil, with herbs and garlic.

After roasting, the flesh on the peppers was thick and pliant.

Isn't that a terrific photo? Thanks Priscilla Robinson. You're fabulous.

 Here's the recipe:

Lemony Pickled Pimento Peppers in Olive Oil

2 1-cup Mason jars and lids

5 or 6 pimento peppers

2.5 cups water

1/4 cup lemon juice

2 garlic cloves

2 thume sprigs

1 cup White Balsamic vinegar

3/4 tsp salt

<1 cup olive oil.

Roast and peel peppers, removing seeds and ribs. Set aside. Bring water, lemon juice, vinegar and salt to a boil. Allow to cool for 10 minutes. Pour over cleaned peppers. Marinate for 8 - 12 hours.

Pack peppers, thyme and garlic cloves into jars. Top with olive oil. Process in a boiling water bath for 10 minutes.

 

I used the leftover flavored vinegar in a vinagrette over a beet/escarole/goat cheese salad.

 

 

 

 

Oregon State Fair Ribbons arrived yesterday

First place for whole wheat bread, sauerkraut, and Giardiniera (mixed veg pickles. The second place entry was tomato juice.

They resemble the ribbons I got for winning the a relay race at summer camp when I was 8. But still cool.

Cheers!

9/2/2011 Sauerkraut and feeling itchy.

I'm going to try adding a journal type app (if I can) to the blog. I'd like a place, separate from the usual blog posts, to talk about food and feelings (ewwww gross). Till I can figure out how to make this a separate place, it'll land on the regular Jersey Girl blog.

But why a public journal? Why not scribble my feelings in a paper journal?? Because I write my heart out and it isn't helping. I still feel itchy and aroused. Maybe like a 14-year-old boy.

You see, I'm transitioning again. I'm still a cool, middle-aged chick who can handle just about anything.  But the whole notion of dating and polyamorous-ness will probably require emotional processing. Writing is how I process. So, get out your scorecards, because this Jersey Girl is fixin' to process Portland men aged 28 to 58.

And I'm making sauerkraut. Red sauerkraut.