Go Ducks Gumbo

Today the Oregon Ducks are back at the Rose Bowl playing the Wisconsin Badgers. Since it is also New Year’s we are feasting on bowls of Gumbo with Black-eyed Peas (here). The gumbo is rich and hearty with sausage and/or ham. To liven it up, I’m including an insane topping, Brussels Sprout Leaves with Bacon Vinaigrette.

Black-eyed Peas Gumbo topped with Brussels Sprout Leaves & Bacon Vinaigrette

I stumbled upon both ideas in The Nimble Cook, a resourceful book by Ronna Welsh. Her beautiful cookbook is packed with clever solutions for transforming little used or often ignored food into treasured ingredients. It doesn’t take long before her perspective becomes infectious and you begin to view excess and waste far differently.

It had not occurred to me to separate the leaves from the sprouts’ core, but it makes total sense when you are merely removing the larger top layer for a fast 1-minute sear. That’s it. The rest of the brussels sprouts can be cut up and included or saved for another meal. Since I was looking for a small amount for lively garnish, this suited my needs. Besides, I love the idea of the fresh sprout leaves and bright bacon vinaigrette mingling with the black-eyed peas.

Ronna likes to work with concepts that keep her ideas simple and frequently don’t require recipes. The bacon vinaigrette is so simple it hardly needs a recipe. I ended up searing about 3 cups of cut-up leaves, for 1 minute in a drizzle of hot bacon fat. I added a spoonful of the vinaigrette to the skillet to heat and coat the leaves and that was it.

The leaves remain bright green for several hours. Here’s my version of Ronna’s brilliant ideas.

Brussels Sprout Leaves with Bacon Vinaigrette

Inspired by The Nimble Cook by Ronna Welsh

Ingredients
3 slices thick smoked bacon, or ⅓ cup crisp bacon, 1 Tbsp plus 1 tsp bacon fat
1 clove garlic, peel, flatten
3 cups brussels sprout leaves, cut and torn bite size, from @ 12 individual brussels sprouts
Bacon Vinaigrette
1 Tbsp red wine vinegar
2 tsp whole-grain mustard
2 Tbsp olive oil
pinch salt
1 Tbsp bacon fat

Instructions

  1. Cut up the bacon and cook until crisp, separately reserve the bacon bits and fat.
  2. To make the vinaigrette: combine the vinegar and mustard, whisk in olive oil and salt until thick. Whisk in the warm bacon fat until well combined and thick. Set aside
  3. In a wide skillet over medium, heat 1 tsp bacon fat. Add the garlic clove and increase heat to high. Toss the garlic, when aromatic remove it.
  4. Add the leaves, toss to coat and sear for 1 minute. Add a spoonful of vinaigrette and remove pan from heat. Sprinkle lightly with salt. Will remain green for several hours. Combine the crisp bacon with the leaves and serve. Makes 1 generous cup.

The Unplanned Blog

As I sit here on the cusp of a new decade, I’m staring at a blank screen reflecting on the past 10 years.  This blog was in its infancy 10 years ago, a mere experiment.  I considered it more of a journal where it could record my adventures in food and tinker with an alternate form of writing.

Early on, my goal was to post 4 blogs a month… and for the most part I’ve stayed true to that.  There have been times when I could not see the point and had nothing to say, but somehow I found something to write.  It regularly amazes me that we are still at it, 10 years later!

Isn’t that the whole point, though? Oftentimes we don’t have a real plan, we just begin. Then, something drives us; we keep going, and life unfolds in beautiful ways. Culinary Distractions, the unplanned blog, has allowed me the joy of casting my discoveries and words out into the world and releasing them.

I’ve been happy not monetizing and for the most part, remaining add-free. However, in the coming year I suspect there will be positive happenings and changes worth including here.

To all who visit this silly space, thank you for stopping. Thank you for your support and kind words.  They are never expected and pure frosting on the cake!

Here’s a sweet thank you and big New Year wishes.

Grape Clafoutis

Clafoutis is a favorite on this blog and the goofy grape idea has been rattling in my head for some time—it’s fun and really does work!

What a perfect time to share…  Happy New Year!

Grape Clafoutis  

Ingredients
butter for baking dish
3 cups seedless grapes, such as Scarlotta grapes
⅔ cup milk, warm
1 Tbsp butter
3 large eggs, room temperature
⅓ cup sugar
⅓ cup all purpose flour
¼ tsp nutmeg
½ tsp almond extract
½ tsp lemon zest
¼ cup almonds, slivers
1 Tbsp granulated sugar

Instructions

  1. Butter an oven proof shallow 9″ casserole dish, quiche dish, or pie plate.
  2. Warm the milk and the butter together. In a medium bowl, whisk eggs and sugar until frothy, sprinkle in flour, nutmeg, extract, zest, and whisk until smooth. Gradually add warm milk mixture, whisking until well combined. Let stand 30 minutes at room temperature.
  3. Meanwhile, preheat oven to 350-375°F. Distribute the fruit evenly in the baking dish.  Pour the batter over the fruit. Scatter almonds on top and sprinkle with sugar. Bake for 40-45 minutes, until puffed and brown. Rotate dish as needed to brown evenly.
  4. Serve warm or room temperature. If desired dust with confectioners’ sugar; or add a spoonful of ice cream or sweetened whipped cream.  Cover and chill for storage.  Serves 6

Holiday welcome cookies

It’s hard to imagine the holiday season without making some sort of ginger cookie—and I’ve run the field, from simple cookies, to decorated gingerbread figures, and handmade houses. This year I’ve made my favorite basic molasses cookie and packed it with an assortment of ginger:  fresh grated, powdered spice, and candied pieces.

These cookies mix up in one bowl.  So fast to make, with little clean up, I’ve gotten in the habit of stirring them by hand without a mixer.  Another bonus with this cookie is that the dough can be prepared ahead, stored in the fridge, and baked on demand.

loaded ginger cookies

For a soft, chewy cookie, take them out of the oven while soft when pressed and slightly under baked. They will continue to cook. If you prefer a crisper cookie, bake them longer.

I like to bake off a batch for immediate enjoyment and shape the rest of the dough into a cylinder, wrap it well, and chill for later.  It’s incredibly satisfying to slice off rounds and pop a batch in the oven for a quick bake.  When family or friends arrive,  nothing says ‘welcome’ like the spicy scent of freshly baked cookies.

Ginger Cookies

Ingredients
1¾ cup all-purpose flour
¾ tsp baking soda
2 tsp powdered ginger
⅛ tsp each salt and cloves
¼ cup crystallized ginger, cut up
⅓ cup butter, room temperature
¾ cup granulated sugar
1 large egg, well beaten
¼ cup molasses
1 tsp fresh grated ginger
1 tsp mild vinegar
Icing:  ½ cup confectioners’ sugar thinned with 1 Tbsp lemon juice

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with silpat or spray with non-stick spray.
    On wax paper combine flour, baking soda, ginger, salt and cloves.
  2. In mixing bowl, beat butter with a wooden spoon, stir in sugar until well blended and light. Beat in the egg, molasses, grated ginger, and vinegar.
  3. Add the dry ingredients and combine well, it will be thick. Shape dough into 3/4″ balls and roll in granulated sugar if desired. Place on baking sheet 2″ apart for spreading. Bake 15 minutes, until surface begins to crinkle on top, but slightly soft when pressed. Cool on rack.
  4. To ice cookies:  combine confectioners’ sugar and lemon juice to thin. Let icing drip off tines of a fork and drizzle over cookies.  Makes about 2 dozen.

meatloaf magic

Who doesn’t like meatloaf?  Besides, you just might get lucky and have some left behind for the next day.

Since I prefer the leftovers, I like to begin there. I cook the meatloaf on a baking sheet with sides exposed to the heat, thus ensuring flavors are sealed in and the loaf does not simmer in its own juices.

Coppa topped meatloaf

This rustic treatment produces a solid loaf that slices thin the next day and brings an interior dotted with sautéed green leeks and cremini mushrooms for color, flavor, and texture.  If you prefer, the ground beef could be any combination including part turkey, chicken, and/or pork.

For a quick mix of ingredients I like to get my hands into the action… there’s also an egg for moisture, a dash of Worcestershire, and a handful of either dried or fresh breadcrumbs for binder.  That’s it.

The meat mixture is shaped into an oval on a parchment lined baking sheet and topped with a few slices of coppa ham or prosciutto for interest – rather than ketchup.  It’s the ideal time to throw a few vegetables  onto the pan for roasting without any extra effort.  Here, young carrots, sliced onion, and small red potatoes are tossed with olive oil, rosemary, salt, and pepper and tucked around the loaf.

sheet pan meatloaf

While the meatloaf bakes, give the vegetables an occasional turn for even cooking. Soon the homey scents of meatloaf will fill the air…

Sheet Pan Meatloaf with Roasted Vegetables

Ingredients
Meatloaf
1 Tbsp olive oil
½ leek or onion, slice
½ cup cremini mushrooms, quarter
1 tsp fresh thyme
1½ lean ground beef
1 Tbsp Worcestershire
½ tsp each salt and pepper
1 egg, beaten
½ cup breadcrumbs, approximate
4-6 slices coppa or prosciutto ham, to cover top
Vegetables
4-5 red potatoes, halve or quarter
4-6 young whole carrots, scraped
½ onion, sliced
1 Tbsp olive oil
1 tsp fresh rosemary
salt and pepper

Instructions

  1. Line a baking sheet with parchment.
  2. For meatloaf, sauté the leek and mushrooms in olive oil to soften and release mushroom moisture adding salt, pepper and thyme.  Cool.
  3. To assemble meatloaf, in mixing bowl break up the ground beef. Using hands, mix in the sautéed vegetables, Worcestershire, salt, pepper, and beaten egg.  Add enough breadcrumbs to absorb and bind all.  Shape and mold the mixture on baking sheet into an oval loaf.  Cover top with coppa or prosciutto.
  4. Toss the potatoes, onion, and carrots with olive oil, salt, pepper and part of rosemary.  Arrange around the meatloaf and sprinkle with remaining rosemary.
  5. Bake at 375°F for 1½ hours, turn the vegetables occasionally to cook evenly.  Serves 3-4

Just a Bite

Quail eggs aren’t something I have thought much about. Yes, they are cute, but so very small. In the past when debating such an idea I’ve moved on, figuring they were more trouble than they were worth.

This weekend at the Saturday Market I buckled.  So clean and colorful, the tiny eggs beckoned like shiny jewels, pulling me in from their counter top display.  Before I knew it, the friendly vendor had fully captured my attention with talk of cooking Eggs-in-a-Hole (or my favorite Egg-in-a Nest). As she packed up my eggs, she describes the quail’s shell and inner membrane as thicker than chicken eggs, and suggests tapping the shell with a sharp knife to crack it open, rather than wrapping it on a hard surface.

Later online I learn that quail eggs are far more nutritious than chicken eggs. They are packed with vitamins (B1, B2, A), good cholesterol, phosphorous, potassium, and minerals. A quail egg has only 14 calories… so tiny, so powerful.

This morning I revisited my childhood favorite Egg-in-a Nest (here), in its diminutive form. The bread of choice is a personal decision, but size matters. Lately my go-to bread has become the smallish Bake at Home Sourdough Batard which requires a quick bake in the oven to finish it. Rather than bake-off the loaf, I l prefer to cut as needed and toast off slices—also an ideal size for tiny nests. To create a round in the bread for the egg, I cut around the bottom of a toothpick holder, I’ve heard a shot glass will also work.

I cut into the egg shell with a sharp knife from the pointed end. Since there seems to be a larger ratio of yolk to egg, I start far enough down (about ¼ of the full length) to allow the entire yolk to escape the shell. Watch out for particles, since the shell tends to crumble.

It’s easier to spread the bread sides with butter before placing in the pan to toast. Once almost toasted on the first side, add a bit of butter in the center hole and drop in the egg. It will likely cook fully within a minute or two. Turn to the second side and cook about 30 seconds to set; the yolk cooks very quickly.

Tiny Egg in a Nest

The quail egg’s flavor is more robust than a chicken egg. Some call it gamey, which is an overstatement. It tastes the way you wish an egg would taste. Once you get going, it’s easy to whip up a batch of nests pretty fast. I see all sorts of possibilities with these cuties, not only for breakfast, but with salad or as a delightful snack. Not so fiddly after all, they are perfect when you are looking for just a bite.

Tiny Egg-in-a-Nest

Ingredients
per nest:
1 small slice of favorite bread, with the center cut out
1 quail egg
butter, softened
salt and pepper

Instructions

  1. Slice the bread ¼” thick and cut a small round from the center with a shot glass or similar form.
  2. To crack quail egg, quickly cut into the shell and membrane with a sharp knife. Empty the yolk and white into a small holding bowl.  Repeat with as many as needed.
  3. Using a small skillet over medium heat, butter the bread and round on both sides and place the two pieces in the skillet.  Move the bread a bit to coat the pan with butter where the egg will sit.  Allow the bread to toast, drop in a quail’s egg and let set.  Turn the bread with a spatula and cook to briefly to set the egg on second side.  Make sure the pan has a coating of butter where the egg will rest. Salt and pepper, and serve. Makes 1 nest.

Cornbread worth eating

Back making more soups and stews with cooler weather, I baked my favorite cornbread recently and was reminded how much I appreciate it.

In my opinion, cornbread tends to be either dry and crumbly or overly sweet. Well, maybe that doesn’t matter so much if it’s just an add-on for chili and such… Thank you, I’ll just have a bite and move on. But then, why bother at all?

Most cornbreads are designed as quick breads where dry and liquid are all mixed together and then immediately popped into the oven with ease in mind.  What makes this cornbread unique is that it begins more like a traditional cake batter. The butter and sugar are first creamed together, then the liquid is stirred in followed by the dry ingredients.

It makes a difference.  Yes, this cornbread has a moderate amount of sugar in it, but it aids in the structure of the loaf and enhances its corn flavor. I usually make this in an 8×8” or double it for a 9×13” pan. Baking it as a loaf was a switch, it rose evenly and baked beautifully. Even better I was delighted with how thinly it would slice.

This loaf truly is pure gold; it does not need to be relegated to a chili side. It stands on its own.  It goes with just about anything, but is particularly good with eggs, salads, stews and soup—anyplace a well-constructed bread is wanted.

Golden Cornbread

Ingredients
¼ cup unsalted butter, room temperature
½ cup granulated sugar
1 egg
2 Tbsp plain yogurt
1 cup milk or water
1 cup yellow cornmeal
1 cup all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt

Instructions

  1. Preheat oven to 375° F.  Spray a 5×8″ loaf pan with bakers spray.
  2. Sift the flour, baking powder, soda, and salt and set aside.
  3. In a medium mixing bowl, beat the butter to soften and slowly beat in the sugar until creamy.  Add the egg and beat well. Beat in the yogurt and milk, then the cornmeal.
  4. Add the dry ingredients to the cornmeal mixture and stir until just blended. Transfer batter to pan.
  5. Bake until golden brown and tester comes out clean, 30-35 minutes. Cool on rack.
  6. Serve warm or room temperature.  Can be prepared a day ahead.  Cool complete.  Cover with foil and store at room temperature. Makes one loaf.

Without a trace

A couple of weeks ago I pulled a dish out of the freezer marked Spinach Torta, 5 pieces, with no date listed.  It was really good; well browned layers of spinach in a creamy base interspersed with pieces of thickly grated cheese.

It’s a mystery. I have found no backup, and I am pretty good at leaving a trail when it comes to recipes.  Even when I’m tinkering, I jot down a note for follow up. Either I was in a huge hurry or thought it wouldn’t matter, the question has remained with me, “How did I make that?”

I keep coming up with possibilities and theories… and here’s my latest bright idea.

Although I suspect I used fresh spinach, I opt for a carton of frozen chopped spinach. Right away, we know it will be different. We know that in working with spinach it’s all about eliminating the inherent moisture.  Once frozen spinach is defrosted, it’s simply a matter of squeezing this mass very well.

I also know that I would not be making a quiche, since I prefer something more solid.  I opt for a base similar to a Greek spinach filling with ricotta, plus a bit of bread crumbs for added moisture control and binder. The custard has more structure; reminiscent of clafoutis, it includes milk, egg, and a bit of flour.

Spinach Torta

So, there you have it.  This baby is not going anywhere, it has plenty of flavor and holds together beautifully.  Don’t be surprised when another version shows here, since that will likely happen again!

Spinach Torta

Ingredients
½ cup all-purpose flour
¾ tsp salt, divided
½ tsp nutmeg
5 eggs, beaten
⅔ cup milk
10-ounce frozen chopped spinach, thaw, drain, squeeze dry
1 green onion chopped and/or 1 clove garlic, mash & minced
⅔ cup ricotta
3 Tbsp Parmesan, grated
2 Tbsp bread crumbs
½ cup grated cheese, pepper jack, muenster or mozzarella

Instructions

  1. Spread a pie plate or quiche dish with non-stick spray.
  2. In a mixing bowl, combine the flour, ¼ tsp salt, and nutmeg.  Add the beaten eggs and incorporate the flour into the eggs with a fork. Then, stir in the milk and whisk until smooth. Let stand 20 minutes.
  3. Meanwhile, preheat oven to 375° F.
  4. In a medium bowl, combine spinach, green onion, ½ tsp salt, ricotta, and Parmesan.
  5. Stir the bread crumbs into spinach mixture. Whisk the batter down and add it to the spinach in thirds, stirring well after each addition. Pour the mixture into the baking dish and bake until it begins to set, rotating once, for about 30 minutes.  Sprinkle with ½ cup grated cheese and bake 10-15 minutes longer until puffed.  Serves 4 or more.