...and the eggs

Happy 70th Birthday, Mom!

2009-07-18T06:37:00.004-04:00

Here she is, in a very rare moment of relaxation. My mother is not the laid back type, she is always busy doing something, but I guess that's why she looks so good at age 70!

This week, a book I have been waiting for arrived from Amazon. It's a Ruth Reichl book entitled Not Becoming My Mother & other things she taught me along the way. To be perfectly honest, I didn't see the "and other things she taught me..." part of the title until the book arrived. Not becoming my mother has been one of the focuses of my adult life, and all the while I thought that was my bit of rebellion. Turns out that (just like Ruth's mother) I suppose that's what my mother wants. That's what parents want- for you to have it better than they did. For you to take advantage of the times and attitudes in the world in ways they were less encouraged to. For you to not become them but perhaps to become, in some way, a better them. I certainly haven't lived up to that, but I am fortunate and thankful to have the opportunity to tell her that I'm trying.

Here she is on my birthday making my cake. Mom, happy birthday, I love you and I wish I was there to make you a birthday cake...and the eggs.

Yangshuo Cooking School by Guest Blogger Linda Lou!

2009-07-03T07:49:00.000-04:00

Lou is this summer's guest blogger, and I have been living vicariously through her news and photos for over a month. This post is beautiful- hope you enjoy!! Thank you, Lou.

It’s 8pm and I am only now beginning to think about food again. I am sitting in the courtyard of the Gigging Tree Hostel, a delightful inn located about 5 km outside of Yangshuo. If you like to look at beautiful countryside from an old but comfortably renovated mud-brick farmhouse, away from the “action” of the city, then this is the place for you. Though I’ve become accustomed to the hustle and bustle of China, I confess that the aggressive and persistent souvenir hawkers in the city streets and the never-ending shouts of “bamboo, bamboo” from hopeful rafters wanting to give you a ride along the river have put me off just a bit. Don’t get me wrong, Yangshuo is wonderful. I am simply glad that we have the Giggling Tree to retreat to rather than one of the many hotels downtown.

This morning we took a cooking course at the Yangshuo Cooking School. Originally begun by an Australian woman in an old farmhouse in Chaolong Village, the school now has two branches – the original in the village and a new facility located directly on the Li river. Both morning and afternoon classes are offered in each location six days per week. We took the morning class in the Li river location, and we were not disappointed.

Class began with a trip to the local market where we looked at a nearly unending variety of vegetables, spices, and varieties of tofus. In an adjacent portion of the large space was the meat section. The meats came in many different forms including roasted, butchered, in the process of being butchered and still alive. Duck eggs, chicken eggs, quail eggs, pickled eggs, so-called 1,000 year eggs – all were there. We were warned that some of the vendors don’t appreciate having their picture taken by invasive tourists (the tofu ladies, apparently, are particularly sensitive on the matter) and that pickpockets were a possibility, so I kept my camera in the backpack in order to devote my full concentration to the tour guide and his knowledgeable discussion of the many ingredients on display.

Having toured the market we departed for the cooking school. The location is simply gorgeous. We sat down for a cup of green tea in the open courtyard sitting above the Li river. As tourist boats passed by we chatted with the other cooking students, one couple from England, one couple from Australia, one couple from San Diego and us. They were an interesting and charming group – foodies are such wonderful people! The discussion of food, travel and cooking classes in exotic locations was fascinating to listen to.

After tea we went into the classroom, where the large windows also opened onto the Li river and individual cooking stations were prepared for each of us. Our instructor, Leo, demonstrated the chopping and cooking techniques we would need for each dish. We tasted his, and then made our own under his guidance and the watchful eyes of assistants who moved with ninja-like stealth and speed to turn down one of our gas stoves before the garlic burned or to point to which ever ingredient was needed next.

The first dish we prepared was steamed chicken with mushrooms. We finely sliced chicken and seasoned it with salt, pepper, and rice wine. This was placed on a plate, to which was added sliced ginseng root, reconstituted dried Chinese mushrooms, a couple of dates and an ingredient that I have never seen called wolfberries. These are smallish pink seeds with a texture similar to raisins and a lemony taste. Finally a touch of sesame oil was drizzled on top. Each plate was placed in its own, numbered bamboo steamer (numbered so we’d each get our own dish when it came time to eat). The steamers were stacked one atop of the other over a wok with boiling water forming a small, food filled bamboo tower.

Our second dish was egg-wrapped dumplings. According to Leo, you won’t likely find this dish in a restaurant in town, but if you go to a local home in the country or a village eatery you will see them consumed in large numbers. The filling is primarily ground pork with simple salt and pepper seasoning and an unexpected ingredient – fresh mint leaves. Hot peppers are optional, and Leo had us add a small amount of oyster sauce to the dish which is not included in the printed recipe booklet we got when the class was finished. The final ingredient was a beaten egg. We used duck egg, but I’m sure that any old egg would do. When the wok was hot, oil was added to make a small pool in the bottom. A small portion of egg, perhaps a tablespoon or so, was added to the center of the hot oil. The egg immediately began to set, and a dollop of the pork mixture (around a teaspoon) was added to one side of the egg disk, flattened out a bit, and then folded over like a turnover. Leo made the process look easy, though it took a bit of practice. Once formed, the dumpling was pushed up the side of the wok, out of the oil and away from the direct heat, and the entire process repeated until the egg mixture and filling was all used (6-9 dumplings depending upon how big you make them). Though formed, the pork filling was not fully cooked, so we flipped the dumplings and moved them back to the center of the wok before adding water and covering for a few minutes. When the water evaporated it was time to eat. We took a short break to eat our dumplings before moving on to the remaining dishes.

We completed the chopping for our next two dishes, Eggplant Yangshuo Style and Stir-fried Pork with Vegetables and Oyster Sauce together before cooking. The eggplant was sliced into planks about one quarter inch thick and two inches long. These were stir-fried with garlic, ginger and sweet red pepper. When softened, a touch of salt and a teaspoon of a condiment made of bean paste and chili was added. About one table spoon of water went in next along with a bit of oyster sauce. When the water was evaporated, sliced green onion was tossed in and the dish was complete.

Thin sliced pork loin was then added to a hot wok with garlic for the next dish. When the pork changed color, carrot, sweet red pepper and the main surprise which Leo called garlic stalks were added. I’m not sure if these are actually garlic or not, because they didn’t really taste like garlic and were added more for their crunch than for their flavor. They were green, very crunchy and a bit less than ¼ inch in diameter. Leo said that anything crunchy like cucumbers could be used in their place, which would be good but would definitely change the flavor of the dish. At any rate, the garlic stalks were cut into ¾ inch pieces. We added the vegetables to the pork and cooked for 1-3 minutes based upon our preference for crunchy or soft vegetables in our stir fry. I like crunchy, so I pulled the dish off relatively quickly. Both the eggplant and the pork dishes were placed under our wok cover to keep warm.

Our final dish was one of my all-time China food favorites, simple stir-fried greens. As simple as it is delicious, this dish only requires a bit of oil added to a hot wok along with some seasonal greens (bok choi or even spinach would be fine at home) and garlic. A bit of water is added after a minute or so of stir frying. Once the vegetable is tender to your taste, yank it from the flame.

It was lunch time! And if I do say so myself, the food I ate was marvelous! The flavors were more subtle than what I have grown accustomed to during my month in Chongqing, but were every bit as interesting and delicious especially because of the ingredients that were new to me.

The beautiful surroundings, pleasant teaching staff, charming companions and toy poodle mascot were all bonuses – but the food was the real star. My only regret was not signing up for the second class, with its own unique menu, that is offered on alternating days.

Country Style Donuts, Richmond, VA

2009-06-27T11:51:00.006-04:00

Upon arriving in Richmond, we picked up our rental car and headed to the city. At one of the first intersections, we saw this donut shop and made a mental note of it. For that, the next morning we were rewarded with--hands down--the best donuts we had ever tasted. Specifically the one they call the Old Fashioned. It has an almost crisp texture on the outside and the inside is so heavenly in it's plain-ness that all you want is more!

The Old Fashioned are at the top of the box. Each morning during our visit, we went to Country Style. The first day we went, we stood in a long line, wondering if it was normally that crowded. Someone told us that they had just done a story about the shop that morning on the local news. Go figure.

The assortment is vast, and each day we bought a dozen donuts which, by the time the next morning rolled around, were somehow almost gone. They were a great treat to have on hand with relatives stopping in, pre-wedding. Everyone enjoyed them. All their varieties are very good- but for me, nothing compared to the Old Fashioned. The coffee was fantastic, by the way.

I am not responsible for this sad sight...and the eggs.

Cakewalk in Portsmouth, Virginia

2009-06-13T08:09:00.005-04:00

Portsmouth has a new cake shop in it! Burgess and Shannon recently started Cakewalk- and business is booming! Take a gander at these incredible cakes! The keyboard cake is the most amazing cake I have ever seen in person. It was made as a groom's cake for JB and Steve's wedding last weekend.

Butterfly cake!

Easter cake!

Little black dress cake!!

Check out this one, which was made for an adoption celebration.

The photos speak for themselves, don't they?? If you would like to order a cake from Cakewalk, call Burgess Hodges at (757) 735-7883 or Shannon Campbell at (757) 615-7391, and they will hook you right up...and the eggs.

JB and the Captain!

2009-06-05T10:47:00.006-04:00

We're in Richmond, Virginia for the wedding of my sister and Steve!! Their friend Teri of Celebrations Catering is doing the food for the wedding, so check back for pictures next week! Our friend Burgess has a brand new cake company out of Portsmouth, Virginia- and created an amazing groom's cake shaped like a keyboard (Steve is a musician)- so check back for a post all about the new company, complete with recent cakes they have created.

It will be a weekend to remember...and the eggs!!

Louhead's First Guest Blog From China!

2009-05-22T05:41:00.013-04:00

While some of us are enjoying our stay-cations, one of my friends is off on a great adventure. It's her second trip to China and her first guest blog post. Linda-Lou is a professor at a university in Minnesota, a singer/songwriter, a foodie, a dog lover, a seasoned traveler and, best of all, a kind soul.

Climbing Jinyun Mountain: Sichuan Cuisine with No Middle-Man

For the true foodie, no trip to China would be complete without a healthy sampling of Sichuan cooking. Known as one of the Four Great Traditions of Chinese cuisine, Sichuan (Chinese: 四川) food can perhaps be best described by four words: spicy, hot, fresh and fragrant. Complex in flavor and rich in tradition; the food is hearty and unpretentious. No dainty portions or fussy plating. The food is served family style with diners reaching in and taking what they wish with their own chopsticks. As we began our meal our wonderful guide told us of the Chinese proverb that states - “There are no short arms at the table”. The message was simple. Dig in.

And dig in we did, because we were all hungry. Who are we? We are a traveling band of students, plus one professor, from Minnesota. We have the pleasure of spending the next several weeks at Southwest University in Beibei, Chongqing China. Today we climbed to the top of Jinyun Mountain, the largest of the peaks surrounding Beibei. About half way up we dined at the Great Well (大水井). No, that is not a typographical error. The well is great here, not the wall. To be honest, I didn’t actually see the well but the water from the faucets in the outdoor sinks ran cold and clean and was very refreshing to wash hands, face and neck after our long climb on a warm, bordering on hot, day.

The Great Well Restaurant is more like a family home than a restaurant. It is nestled high in the hills, surrounded by bamboo forests, accessible only by steep paths. It is inhabited and run by a family that includes four generations; three were involved in cooking our meal (the fourth was off at school when we arrived). Whatever you call it, the Great Well epitomizes Sichuan cuisine. The food was spicy, hot, fresh and fragrant.

Let’s begin with fresh. In America most of us live our lives rather disconnected from our food. Even if we are avid cooks we likely obtain most of our food partially prepared and neatly packaged from the supermarket. Not so at the Great Well. We arrived, sat down and had a cup of tea while our guide ordered. With the food order in, a live black chicken was selected for us, brought into the kitchen and killed. It doesn’t get any fresher than that. Black chickens are more expensive than white chickens because their strong color is thought to be good for the health. The feathers and skin were definitely black in color and the meat considerably darker than the grocery store birds found in the US. Our chicken was plucked, cleaned, and singed over an open flame in a matter of minutes and the family of chefs swung into action chopping, steaming, and stir-frying in the kitchen, only occasionally slowing down to step around yours truly, who was constantly getting in the way with the camera. The family seemed amused, but not at all annoyed at my curiosity and intrusion into their kitchen.

I watched as the family sliced small, tender fresh bamboo stalks retrieved from a plastic paint bucket where they had been rinsed, spicy pickled ginger and chilies, and fresh lotus root. Corn and pumpkin, were sitting ready for cooking in bowls on the counter. Cucumbers were brought around from the back of the house, which leans into a steep hill, by the eldest generation of the family. It wasn’t until our meal was over that we walked out this way and I saw that the family garden was there. I didn’t recognize all of the crops, but I saw corn and beans and a variety of other plants. I suspect that most, if not all, of the vegetables we were served came from the garden or the surrounding forest. I didn’t see a pig, but one of the students saw a family member leaving a stall located away from the house with some pig’s feet. These did not go into our meal, but I watched the family cut thin slices of smoked pork, and julienne strips of fresh pork loin for stir frying.

With the well-oiled efficiency of those who have worked together forever, the family steamed and stir-fried our food in large woks. When the chilies went into the wok, smoke filled the room, and even the family coughed and sputtered. At this point, with the meal about to begin, I left the kitchen and rejoined the group.

Our meal began in the typical Sichuan manner, with a cold course of tofu that one adds to small dishes of spice mixes or sauces. At the Great Well we ate our tofu with red chili oil laced with small piles of red chilies, ginger and garlic. The cucumbers were added to the table. These were served fresh, salty, and heavily seasoned with garlic. Delicious.

Subsequent courses were rapidly added to the table. Our hot vegetable courses included pumpkin, which was absolutely perfect in its simplicity and as a counterpoint to the spicier dishes, and my personal favorite, green beans prepared Sichuan style, which is quick fried. I don’t know if it is the preparation or the actual beans themselves, they are a bit bigger in size and appear to be harvested at a more mature state than typical European or American green beans. Whatever the reason, the green beans here taste like nowhere else. Often they come highly seasoned with chilies and garlic, but at the Great Well they were served relatively simply, like the pumpkin, highlighting the fresh perfection of the vegetable itself. Bowls of seasoned potatoes that were boiled in a pressure cooker and then stir fried were also added to the table. These were a big hit with the Minnesota natives.

But don’t be alarmed. The Great Well did not miss the mark with the spicy criterion. This came in the meat dishes which were served next. Our chicken was featured in a dish that highlighted the areas signature ingredient, the sichuan peppercorn. These actually bear no relation to black or red peppers but are the outer pods of tiny fruits. In the US I obtain these dried and typically grind them up before adding them to a meal. Those used at the Great Well seemed fresh and were tossed in whole. In and of themselves, sichuan peppercorns aren’t really hot or pungent. They actually have a taste that, to my buds, is lemony and woodsy at the same time. If you bite directly into one, which I enjoy doing though it may be strong for some and is definitely woody in texture, it produces a tingly, numbing sensation in the mouth. It is usually paired with “hot” spices like chilies for one of the trademark tastes of Sichuan cooking. In our chicken dish, the hot spices included mass quantities of pickled ginger and chilies that I’d seen chopped up in the kitchen just minutes ago.

The pork dishes followed. The fresh pork julienne found its way into a spicy and delicious marriage with garlic and fresh chilies. The smoked pork was combined with lotus root and green peppers. At this point, again typical of a meal in China, the rice was served from a gigantic bamboo steaming basket. I’m not sure why, but rice is always served towards the end of a meal in China, perhaps so that guests don’t fill up on it before they are able to sample the many other dishes provided. We added rice to our bowls and placed bits of meat and vegetable on top to be eaten along with the staple. Finally, bowls of some version of steamed bitter greens were brought to the table. These came plain and were absolutely delicious and wonderfully cleansing to the palate. I’ve heard that bitter tastes are good for the digestion and this was good for us, as our climb up the mountain was only two-thirds of the way complete (and this was before we got lost, but that adventure is another story).

We left an hour and a half after we arrived – quite a quick pace by Chinese standards where lunchtime lasts from noon to 2:30 every day, even in university offices and laboratories. This break in the day, unacceptably long by American standards, allows one to linger over a fantastic lunch and even take a short nap when it is through. Perhaps we should add another word to our description of Sichuan cuisine to capture this ability to take time to savor and rest. How about spicy, hot, fresh, fragrant and civilized?

S&S Diner- A Miami Institution since 1938

2009-05-06T06:30:00.004-04:00

We last lunched at the S&S on "Turkey Tuesday", and THIS was the plate of turkey (all white meat by request) they served!

This was the salad that went along with it!

As you can see, you will leave full of food and full of love for this 71 year-old restaurant. Our waitress, Yolanda, has worked there for 30 years and it seemed like she was waiting with baited breath to hear what we ordered, just so she could tell us what we should have ordered instead, smiling all the while- see?

Yolanda does not suffer fools.

The S&S's famous horseshoe-shaped counter.

She let me order this, my favorite dish at the S&S- blackened chicken with salad. I like spice and this lit up my taste buds. It's just as good every time I have had it, and it's hard to order anything else.

This was the menu board last Tuesday and as you can see they had already run out of a few favorites. I wanted to try the stuffed cabbage, but I just love that blackened chicken.

Yolanda finally caved and allowed two in our party to order hamburgers since they said they were the best burgers in Miami.

Good old diner mashed potatoes- the epitome of comfort food.

Just when we thought we couldn't eat any more, we spotted these on the counter, and got some key lime cheesecake to go. Mmmmm. A tart layer of key lime stuff on top of creeaaammy cheesecake. To die for.

It wasn't my first trip to the S&S and it certainly won't be my last. Yolanda recommends the daily specials but from what I have seen, you can't go wrong with any of the dishes here. The diner's address is 1757 N.E. 2nd Avenue and it's open from 5:30 AM to 7:00 PM Monday through Friday and 6:00 AM to 2:00 PM on Saturday and Sunday. Stop by and enjoy the food, watch the people and chat with the regulars for a while, it will be an experience you won't forget...and the eggs.

It's Still Chilly enough for Chili!

2009-04-25T07:35:00.008-04:00

To enjoy the last few humidity-free days in South Florida, I decided to work on my chili recipe. A camp friend from way back, Ian, has an annual Chili Bowl, and since I can't go to Minneapolis to compete, I browsed his friends' winning recipes from previous years and picked one for the basis of my own. Bud's Batch was the perfect recipe to play with, as I can control the amount of jalepeno, chili powder, the type of meat and the bean varieties. Here is the basic recipe:

3 Tablespoons vegetable oil
2 1/2 pounds ground beef
1 large red onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic
2 red jalepeno peppers
2 green jalepeno peppers
1.5 teaspoons salt
1/2 teaspoon seasoned salt
1/3 cup chili powder
28 ounce can crushed tomatoes
28 ounce can diced tomatoes
15 ounce can of black beans
15 ounce can of kidney beans
15 ounce can of chili beans

I used the ground beef but also added cubed beef tenderloin I had in the freezer. I couldn't find red jalepenos so I used green, finely diced. I omitted the seasoned salt, added corn and doubled the whole recipe so we would have a lot left over to freeze since I don't plan on making chili during the summer months. TLMM made the best cornbread recipe ever, and I mean ever- and that will be my next post!

Veggies, after all the chopping.

Place 3 tablespoons of vegetable oil into large pot over medium-high heat. Add onions, peppers (including jalepeno), garlic and beef and brown until the onions are translucent, about 10 minutes (all of the times in this post will be more if you double the recipe). Add the tomatoes, salt and chili powder. Wait for it to boil and then partially cover it and turn it down to a simmer, stirring once in a while. Now leave it alone at a simmer for 1 1/2 hours. Add beans and bring back to a boil. The recipe says it can be eaten now or left to simmer. I let it cook for another couple of hours.

This chili is so good because the flavors - first you taste the beef, chili powder and the beans and then the peppers start creeping in. The addition of the tenderloin added a layer of texture reminiscent of chili con carne. We garnished with grated sharp cheddar cheese, chopped onion and cooked some white rice as an afterthought. We froze what we didn't eat because no matter how good it is on day one, for some reason, chili is always better after a deep freeze. Now I feel more comfortable tweaking the recipe even more, maybe with a different type of protein to really mix things up. Before the weather gets too warm, put on a pot of chili. It will make your house smell divine and will keep in the freezer until you are ready for some more...and the eggs.

Happy 50th Birthday, JAM!

2009-04-14T06:13:00.011-04:00

My brother in law turns 50 years old today! We celebrated with him over the weekend with a pool party (what else?!) and some family favorites, including ambrosia salad, "funeral beans" (which, while they may not be pretty, are the best baked beans going) and pickled eggs and beets made by his parents.

His cousin, Cynthia, won the prize for traveling the furthest for the occasion- she drove from Panama City to bring him this hideous gift we pass back and forth every few years.

We had a fun day, I hope he did too. Now if he would just get that lamp out of my house. Happy birthday, JAM --and many, many more...and the eggs.

Finnegan's River

2009-04-13T19:04:00.017-04:00

On the Miami River, you can pull your boat right up to Finnegan's and have a meal, a drink, play pool and swim in the pool. The space is amazing- it's huge. There's outside seating as well as inside. It was hard to go just for a quick lunch, but I will be back.

First and foremost, the food. It took too long to get service which was the only major glitch in our plans. Finally, it was straightened out and we ordered drinks and meals.

One of the specials- Suzy ordered a salad with fried calamari and fish fingers. The calamari was tender and perfectly seasoned and cooked.

Another special was Finnegan's version of shrimp scampi. David loves pasta so his order wasn't a surprise. Huge shrimp! It looked fine, it's hard to mess up shrimp scampi.

Blackened dolphin sandwich- of course, Ed the Cowboys fan had to eat a dolphin for lunch! Look at that grin. He said it was very good.

I had to try a plain old burger because unlike shrimp scampi, it is easy to mess up a hamburger. It's all about the flavor of the meat, and this one was very, very tasty. Thumbs up.

If I hadn't had to return to work, I would have had a beer or two and played pool.

It was a beautiful day as we sat and ate and watched boats of all shapes and sizes float by. We saw at least two incredible yachts.

There's ample outside seating including a few gazebos with benches and swings. Remind me that this is where I want to go the next time I venture out for happy hour!!!

Every Sunday, these folks roast a whole pig and you can buy it by the plate and enjoy a dish that has real local flare.

They also have a large selection of sushi on the menu. Finnegan's internet site is here.

The food was fine- I would say above average but not spectacular. The atmosphere is spectacular. I highly recommend a trip to Finnegan's but if I were you, I'd go for lunch and take the rest of the day off to enjoy the scenery...and the eggs.

Nut Rolls!

2009-04-04T17:31:00.021-04:00

Nothing says home like the smell of hot fresh baked goods coming out of the oven (that I didn't have to bake)! TLMM's mother, Marilyn Moon ("MM"), is getting ready for Easter. That includes baking her famous nut rolls. I better hurry up and have a slice before Passover starts.

MM and TLMM's father, Jack, recently relocated to Miami from Pittsburgh. Fortunately for us, baking was almost like a competition for the women at the various congregations Jack served as a Methodist Minister for 35+ years. You should see the recipes this woman has in a fireproof lock box! They take their baking seriously, and this recipe is one of my favorites.

This recipe makes 8 nut rolls- so share them with your friends or wrap them tightly in aluminum foil and freeze them until the "churchers" as I call them come over for tea.

The day before or the morning you make the rolls, throw a bag of recipe ready walnuts into a food processor and blend until fine. You'll need these as you assemble the rolls.

9 cups flour
2 teaspoons salt
1 cup sugar
4 sticks softened butter

Put the above ingredients into a large bowl and mix well by hand. Break up with fingers into small pieces. Yes, with your hands. Wash them first please.

Mix 4 eggs into mixture. Add 1 cup of canned milk (not fresh). Dissolve 1 1/3 cake of yeast into 1 cup warm water; stir until dissolved. Put in mixture.

Knead with your hands. This will be sticky so put flour on your hands and fingers. Plastic bowl is best to put it in. Cover and let it rise for 45 minutes in a warm place.

Heat oven to 350 degrees.

Divide dough into 3/4 pound pieces (makes about 8 pieces). Let it sit for awhile- about 10 to 15 minutes.

Knead each in hand with floured hands. Roll on floured board to 1/8 inch thick (very thin!). Keep the edges clean as you add the following ingredients on top of the dough.

Melt butter. Brush on dough generously.

Add 1/2 cup brown sugar and spread over dough.

Put 1 cup of finely chopped walnuts on that and spread over dough.

Remember the edges that you kept clean? Dip your fingers in water and spread it on the edges so it will seal. Roll the roll tightly. Wet end again if necessary to hold it together. Place edge on bottom. Put two in the pan at a time- don't bake more than two at a time or they will go together. Poke a few holes across the top with a fork to vent. Bake at 350 for 30 minutes.

Let them sit for 15 minutes and then brush with melted butter.

These are so good, you can't have just one slice. I don't even like nuts in my food- but they are so finely chopped in this recipe, they aren't like nuts, they're more like textural candies.

Sure, they are a little work but if you can catch someone else in the holiday baking spirit, maybe they'll make them and share them with you. That's what I did! Seriously, MM was making them anyway- I just asked her if I could blog it. So happy Easter, Happy Passover, Happy Spring...and the eggs.

Brasserie Brickell Key!

2009-03-21T10:32:00.015-04:00

Just across the bridge to Brickell Key (605 Brickell Key Drive) is Brasserie Brickell Key, an Italian restaurant perfect for our recent birthday luncheon for Melanie. It is within walking distance from our office and serves very good Italian food.

The bread is fresh and warm, and is just the thing to nibble on while carefully perusing the menu.

The appetizers offered are the requisite calamari, carpaccio and mussels- they looked good as we saw them served to other tables, but we had an hour and wanted to get right down to business.

Pollo Piccata ($17.50)- Breast of chicken sauteed in a lemon butter sauce, topped with capers and a touch of white wine. The chicken was cooked and seasoned well. This dish, along with the others we had, was simple but well executed enough so that it wasn't boring.

Tortellini Portofino ($12.95)- Cheese tortellini with a delicate cream sauce, diced prosciutto, green peas, onions and parmesan. This dish was rich and the cream sauce was far from delicate, but it was satisfying nonetheless.

Cappellini Pomodoro ($12.50)- Angel hair pasta bended with fresh tomatoes, basil and garlic. Very simple, very good.

Gnocci Pink Bolognese ($13.25)- Potato dumplings in a light cream bolognese sauce and basil. Good flavor but the gnocci weren't light, airy pockets.

Linguini Carbonara ($12.95)- Italian pancetta, sauteed with sweet onions, garlic, parmesan cheese in a cream sauce. The texture and flavors were right, this dish was oh, so good.

Melanie's birthday tiramisu. Very airy, light, just sweet enough. We all enjoyed it very much.

On an earlier visit, I had tried the Scallopini Di Vitello Al Limone ($19.95), which is veal scallopini sauteed with lemon sauce, a touch of white wine, garlic and wild mushrooms. It was superb but I admit after eating at Brasserie Brickell Key, it is difficult to return to the office without longing for an afternoon siesta. The food is on the heavy side, but at the same time, is delicious. It is not easy to find good Italian food in Miami, and this is good enough for the time being, but I won't stop searching...and the eggs.

La Camaronera!!

2009-03-12T19:45:00.021-04:00

I won a bet on an Eagles game! When they beat the Giants on January 11th, I won two lunches from co-workers- one from Aldo the Jets fan and one from Ed the Cowboys fan. Aldo has lived in Miami for most of his life and knows all of the best lunch spots in the city. I feel almost guilty telling you about La Camaronera, a hole-in-the-wall in Little Havana owned by Garcia Brothers Seafood. People have lived here for their entire lives without ever knowing it was there, and it has been there since 1966. A well-kept secret? It's all seafood- the menu is short and sweet. The food is nothing short of perfection. There are no seats- walk in and order at the wrap around counter and find a spot to stand. It will be worth your while!

Camarones Fritos - Fried Shrimp. A big plate for $6.50. Couldn't be better and it's half the price of the same dish at their other restaurant on the river, Garcia's.

Arroz Con Pescado- Yellow Rice with Fish Bits. I didn't think it sounded good but tried it anyway- and it's simple, flavorful and fantastic. We shared it among the three of us and the whole plate cost $3.75!!

Pan Con Minuta- Fish Sandwich. $3.25. Just look at it- too big for the bun and it's a whole fish! Here is a shot of the sandwich and the ones on deck.

For those with big appetites, they serve combination platters- this one is fried shrimp, yellow seafood rice and tostones, which are smashed, fried green plantains. The platter is $11.00.

Additional menu items include black-eyed pea fritters, fried fish roe, grouper soup, oyster cocktail, grouper, salmon, fried lobster, and a fresh fish market!

The place is a gem. If you are ever in Miami, a stop at La Camaronera (1952 West Flagler Street) should be on your list. It has become a once a week must for me, it's not far from work and if I time it right (get there at about 1:15), the lunch rush is ebbing. Language shouldn't be a problem- there is always someone working there who speaks English well enough to answer any questions you have. Enjoy a meal at La Camaronera- just don't tell too many people...and the eggs.

Happy Purim.

2009-03-10T11:54:00.003-04:00

Me as a hamentachen and my sister as Mordechai, circa 1970, Miami, Florida.

Be nice to a hamentachen today...and the eggs.

Easy Ciabatta Out of Your Own Oven!

2009-03-07T06:06:00.025-05:00

While TLMM's cousin Bruce and his wife Christina were visiting, I learned how to make this amazing bread! When you see how easy it is, you will make it weekly.

4 1/2 cups flour (we used King Arthur's Bread Flour)
2 teaspoons salt

Mix together.

2 cups warm water
2 teaspoons yeast

Mix together.

Pour over dry mixture in mixer. Let it mix until it's just incorporated, less than a minute.

Let it sit for 10 minutes. Turn on mixer for a couple of minutes. Scrape off paddle and sides and put on for another few seconds. Dough is very sticky and wet.

Put a few tablespoons of olive oil in a bowl. Empty dough into bowl and flour your hands. Flip over once with your hands so that the oil coats the dough. Cover with plastic wrap and do not disturb for 1 hour.

After an hour, the dough has risen!

Preheat oven to 425 degrees. On middle rack, preheat baking stone or upside down cookie sheets to use to slide dough and parchment paper on. Also preheat a heat-resistant or cast iron skillet on the bottom rack. You will see why in a second.

Put a piece of parchment paper on a cookie sheet and fold it up in the middle to keep the two loaves separated. Sprinkle a little bit of fine corn meal on the paper like so.

The dough has really risen!

The dough is very sticky so liberally flour surface and scrape dough out of bowl. Liberally flour your hands, too. Without working the dough too much with your hands, push into a rectangular shape and cut in half with a floured knife.

Flip one of the halves so that it gets floured on all sides and put onto one side of the parchment paper, again don't work it too much with your hands- the less touching the better.

Do the same with the second half.

Slide parchment paper onto pre-heated cookie sheets or baking stone.

Throw a handful of ice cubes into the cast iron or heat resistant pan underneath. This helps the crust develop to be crusty and the bread softer in the center.

Close the oven door and say abracadabra!!

Bake for 20-25 minutes until the tops are just starting to turn golden brown and the loaves sound hollow when tapped. Slide parchment paper back on cookie sheet and remove loaves from oven.

Slide parchment paper onto cooling racks. Let cool for a few minutes, and slice and spread with softened butter or dip in olive oil.

Heaven...and the eggs.

Dinner in Paradise

2009-02-28T07:41:00.022-05:00

Thanks to the folks at Driscoll's (thank you, Alicia and Kim!), I tried something completely new. It was sheer coincidence that I ended up having dinner at Paradise Farms, a 5 acre certified organic farm in Homestead, Florida. I was skeptical at best when, upon my arrival, I saw the handpainted "no cigarettes, no meat" sign at the farm entrance, but I ended up having a beautiful evening despite the fact that I was leaving my worldly comforts behind.

Paradise Farms sells their bounty only to local chefs. They grow edible flowers, vegetables and fruit using no pesticides. Upon our arrival, we were treated to an assortment wines from Schnebly's Redlands Winery. I had been to the winery before- and was looking forward to tasting the sparkling lychee wine again. It is semi-dry with a tropical perfume nose. There were a few beautiful displays laden with Driscoll's berries, and it was all I could do not to dig in, but I didn't want to ruin my dinner. Driscoll's displayed the most incredible raspberries, blueberries, strawberries and blackberries that I had seen.

Back to the farm, we were treated to a tour of the farms and grounds and an explanation of the use of the composting toilets. Here are some of the amazing fruit trees and vegetables I saw growing as I walked along the path:

Paradise Farms' Dinner in Paradise series takes place monthly. This month, in conjunction with the South Beach Food and Wine Festival, the event was also part of The New York Times Dinner Series, and was sponsored by The Food Network, Driscoll's, The New York Times, Paradise Farms and Whole Foods. What a line up! Chefs Jeremy Fox, Andrea Reusing, Michel Nischan and Michael Schwartz all produced Hors D'Oeuvres, Four Courses and Dessert. Hedy Goldsmith created cookies, candies and confections for dessert as well. Her soft pomelo gelled candy was one of the most heavenly things I have ever eaten.

First Course: Paradise "Farm to Fork" Leaves, Herbs, Flowers, Roots and Shoots with Panisse (Jeremy Fox). With Chenin Blanc 2006 Heller Estate, California (100% Certified Organic Grapes)

Second Course: Heirloom Tomato Salad with Shiso and Shallots. With Sauvignon Blanc 2007, Mason Cellars, California (100% Certified Organic Grapes)

(Photo by Ian)

Third Course (my personal favorite): Ancient Grain and Root Vegetable "Risotto", Golden Chioggia Beets, Rainbow Carrots, Purplette Onions, Micro Greens, Roasted Almonds. With Chateauneuf-du-Pape, LaBernardine 2005, Michael Chapoutler, France (Biodynamic Farming)

Fourth Course: Pan Roasted Local Tilefish, Spiny Lobster Panade, Saffron Nage, Micro Cilantro. With Pinot Noir, Estate 2006, Bouchaine Winery, California (Sustainable Farming)

Dessert: Paradise Farms Basil Infused Panna Cotta with Strawberry Consomme. With Riesling, Graacher Himmelreich Spatlese 2006, S.A. Prum, Germany (Sustainable Farming). Hedy Goldsmith's Cookies, Candies and Confections.

(Photo By Ian)

I am certain that this is the freshest food I have ever eaten, and I have to admit I could taste the love and effort along with the unique flavors of everything! I especially enjoyed the grain and root vegetable "risotto" third course, which had the advantage of being something hardy, refined and absolutely bursting with enormous flavor. With the exception of the cilantro, everything else was indeed unique and fantastic. Seeing as Driscoll's was a sponsor of the event, I was curious as to why berries weren't more prominently featured on the menu- they are so versatile and can add much to savory dishes. Nonetheless, it is hard to complain about Dinner in Paradise! It was such a lovely experience. I highly recommend the dinner series- step outside your comfort zone and step into a little piece of paradise...and the eggs.

Sharing Bubbles

2009-02-21T13:52:00.023-05:00

Some things are too good to keep to yourself. I'm coming out of blogtirement once in a while when something deliciously momentous happens. Last night was one of those times. The Perrier-Jouet BubbleQ at the South Beach Wine and Food Festival was luxurious, elegant and as fabulous as could be.

On the beach behind the Delano Hotel, the gargantuan tents held well-known chefs from around the country with their crews, cooking and serving the most original and varied barbecued items imaginable. We sampled everything from tender buffalo steaks to succulent lamb to melt-in-your-mouth beef with every degree of smoke and heat changing from chef to chef. It was a whirlwind education and I kept on learning with every new plate.

There was Al Roker and his dish.

One of the best was Peter Vauthy's beef- mmmmmm.mmmm.mmmm.

There was one chef who blew my mind with his dish for the evening. Ilan Hall, winner of Top Chef season 2, created a crispy barbecued chicken skin with pickles sandwich served on fresh, soft rye bread. On the side was a bacon-wrapped matzo ball! A small puff of matzo ball hugged by a strip of bacon? Genius. Although I have to admit that a small bite of the sandwich would have given me as much pleasure as eating most of the sandwich did, I was happy to have too much. I will dream of this sandwich for the rest of my life. I took the picture when I realized I shouldn't/couldn't eat any more of it but I needed a visual memory of the thing.

Tom Colicchio's barbecue was fine- not a standout but not bad- but his mac and cheese was heaven. The best I have tasted.

Did I mention the champagne? Riedel representatives distributed glasses and beautifully decorated bars were strategically placed throughout the event. Anytime the glass was in danger of being empty, all one had to do was waltz on over to one of the bars and in seconds, it was full again. Like magic.

We walked from table to table, sampling dishes and saying hello to the chefs- from time to time we recognized others in the crowd. We saw Gail Simmons, Top Chef judge and Special Projects Director for Food and Wine Magazine, enjoying herself sampling barbecue at Tom Colicchio's Craft tent. Some former Top Chef contestants milled about, as did a few Food Network personalities. I am sure missed a lot of people because we were too busy just having fun. TLMM saw Rocco as we walked past him, so we stopped to say hello. He made us promise to attend his food demo later in the festival, and was really very friendly. Oh okay! I admit it! I love him- I didn't tell him- but I think you can see it in my eyes. I think he might love me a little bit, too.

The night was so full of highlights, I will have to mention the low-lights for levity. The event is on sand, so wear comfortable shoes or find a secret hiding place for your shoes and remember, you are going to drink copious amounts of champagne, so hide them somewhere they'll be easy to find later. The bathroom situation was tricky because there were only two women's stalls. The event was nearly impossible for anyone in a wheelchair or with a walker to navigate. It's on sand. I am sure they'll do something to accommodate, but again, it's on sand.

It makes me uneasy to be critical of any of it, but with such a high ticket price (thank you TLMM for such a generous Christmas gift), they should work out the kinks.

There is so much more to say. I met and chatted with restaurant owners and food enthusiasts from all over the country. I met Alicia, the Convention Coordinator for Driscoll's, who was kind enough to invite me to tonight's event- Dinner in Paradise at Paradise Farms, an organic farm in Homestead, FL. I anticipate my next blog entry being about just that! So hi everyone, I'll be here from time to time so don't forget to check back. I've missed you...and the eggs.

PIG ROAST!!!

2009-01-01T07:44:00.015-05:00

WARNING: GRAPHIC PHOTOGRAPHS THROUGHOUT THIS POST.

It was a beautiful, clear December day in Rockledge, Florida, near Cocoa Beach, on the day of Heather and Jorge's pig roast! Roasting a pig is a latino tradition at Christmas and New Years. We enjoyed ours just before Christmas at the lovely home of TLMM's cousins Jackie and Glenn. Their son-in-law, Jorge, is an expert pig roaster, and the cooked pig that he made was easily the most delicious pork I have ever tasted in all of my years on this earth.

Jorge ordered the 75 pound pig from Publix, and they ordered it from Sysco. It would yield approximately 30 pounds of meat, which would feed 70 people. He started by simmering the ingredients he would use to inject into the meat. Saute a head of cleaned garlic in 3/4 a cup of olive oil. Add a few sliced onions. Let it simmer for 10 minutes and add 1/2 a bottle of Mojo Seasoning. Using a hand blender, blend the ingredients, and put the resulting sauce in an injector. Inject generously in several places into the meat of the pig.

Jorge uses a Caja China- readily available in South Florida. It is designed perfectly to transfer the heat from the charcoal which will be on top of the cooker to the inside for slow, even cooking. We had 70 pounds of charcoal but had 2 bags left. Better to have too many bags than too few.

Cover drip pan with aluminum foil.

Pig. Jorge attached it to the rack before he injected the mojo into it.

Place pig in cooker.

Secure grate.

It's a dirty job.

Jorge placed the charcoal around the perimeter of the grate to start- because the thickest meat of the pig is concentrated on the outer part of the cooker. Light charcoal.

As the charcoal heats and begins to break down, add more. Let the pig stay in the cooker undisturbed for three hours for a 70 pound pig.

After three hours, open the cooker and enlist a lovely assistant to flip the pig. Jorge's assistant that day was JAM, by brother-in-law.

Remove the charcoal grate and put it on a non flammable surface. Remove the pig and put it on a clean surface.

This is what happens when you put a grate full of hot charcoal on the grass. Homeowner might not be happy. Give him a beer or a glass of wine- it eases the loss.

Flip pig, put it back in the cooker and then cover with charcoal grate. Load up with more charcoal and this time fill the center of the grate with coals too- keep the heat coming.

An hour before you want the pig to be cooked, load up the center with coals for an extra blast of heat. This will ensure a very crispy outer skin, and worked like a charm.

Time for the unveiling.

Oh yeah, baby.

The chef!

Place the pig on a clean surface. Pull off pieces of the pig's ear and crispy skin for the onlookers. C'mon, have some. The first time that flavorful, crispy meat touches your lips, you will get over the gruesome scene. Well, at least I did.

Since you have bought a few large aluminum containers, cut the meat out of the pig and place chunks and pieces in the container. The feast begins the minute it is carried to the table. Our feast consisted of the pig, rice and red beans, salad and rolls. Glenn and Jorge made Usinger's sausage during the day- several varieties (from mild to spicy) ordered from the famous Milwaukee outfit. Glenn first parboiled them with beer and then put them on the grill. Sliced and placed on the buffet table, they were warm and wonderful and helped curb our hunger as we waited for the main event.

Hanging out with Chef Jorge and taking notes and photos was great fun. I also ended up with a chunk of the chef's treat on my plate. A piece of meat from above the rib. There are no words to describe the simple yet complex taste and soft warm texture of the meat. It was unbelievably good. It was heaven.

Since my food journey started with a bite of ham at age 11, it is only appropriate that my blog should end with this post. A flawless Florida day surrounded by family, simply wonderful food, good rum and much good cheer.

Thank you for reading- now go make your own food memories...and the eggs.

Gingerbread House Made with Love

2008-12-15T20:45:00.007-05:00

About a week ago, TLMM used a pattern from a web site called Gingerbread Lane to make the parts for a gingerbread house. This weekend, we assembled and decorated it!

Icing (mortar):

1 box confectioner's sugar

1/2 teaspoon cream of tartar

3 egg whites

Put in mixer and mix on high speed for seven minutes.

Yes- seven minutes and then you have very thick icing ready to be piped on to the house sections to assemble! We bought a piece of foam core at the office store to build the house on.

Put 1/2 a cup at a time in a decorating bag.

First, assemble walls, using the icing as glue inside and out.

Put on foam core and then use icing to secure. Let the walls dry for 1/2 an hour or so until the icing hardens. It has to be dry to make it stable enough to hold the roof.

Time for the roof. Let it all dry for an hour before continuing to decorate.

We used a variety of candies to decorate! Green and red M&M's, Nilla Wafers, Licorice, Gumdrops, pretzels (sticks- thin and thick), peppermints, spearmint leaves, coconut...

Icing the top of the roof covers mistakes which you will have no matter how good you are at building, it also makes the gingerbread house look snow-covered.

Building the fence!

Fence close-up. Just have fun decorating using all the candy you want! The decorating is the fun part. Building it takes time and patience, but it was all worth it. So check out the Gingerbread Lane website for the gingerbread recipes and more house designs, templates and ideas. This was challenging, even for us adults- but also a lot of fun...and the eggs.

A Beautiful Disaster- Red Devils Food Cake

2008-12-10T20:45:00.007-05:00

TLMM's mother, Marilyn, recently celebrated her 72 birthday. She requested a red devil's food cake and we were happy to oblige. It all started out so well.

2 1/4 cups sugar
3/4 cup shortening
3 eggs (beat to creamy)
1 ounce (1 bottle) red food coloring
3 cups sifted cake flour
1 pinch salt
4 1/2 Tablespoons cocoa
2 teaspoons vanilla
1 1/2 cups buttermilk
1 1/2 teaspoon vinegar
1 1/2 teaspoons baking soda

Mix sugar, shortening and already beaten eggs.

Add food coloring.

Continue to add the food coloring until you have emptied a small bottle (1 ounce of food coloring) into batter. Sift flour, cocoa, salt. Add flour mixture and 1 1/2 cups buttermilk alternately into shortening mixture- begin w/flour and end with flour. Mix the vinegar and baking soda together and then fold it into the cake batter.

Pour into 3 greased and lightly floured cake pans. They can be 8" or 9" pans. Put into oven preheated to 350 degrees for about 25 minutes.

Cake is finished when toothpick comes out clean. Let it cool for 10 minutes and then loosen around edges with a butter knife. Flip onto cooling racks and let cake cool completely.

That was the easy part. Both the cake and the icing recipe were handed down by TLMM's grandmother who left vague instructions and who also baked without recipes, often inventing as she went.

Icing:

3 egg whites

1 1/2 cups sugar

1/4 cup water

2 teaspoons vanilla

2 tablespoons powdered sugar

Bring the sugar and water to a boil until it forms a thin stream. Beat egg whites until they form stiff peaks and add the sugar and water. Add vanilla and powdered sugar. Beat until stuff.

Those are the only written instructions we have- and they seem fairly straightforward. Well, it didn't work. We aren't sure what happened but suspect that we either beat the egg whites for too long or let them sit too long as we boiled the water and sugar. We just don't know. The icing was very soft but tasted fine, so we let it cool down and iced the cake. That's when the three layers started sliding around and we lost control of our baking project.

The beautiful disaster. At this point, we figured that was the worst of it. It wasn't pretty but promised to taste great. We covered the cake and cut into it after dinner.

When we were ready for cake, we sang happy birthday (of course) and then with great anticipation, started slicing away. The cake had undergone a transformation in the hours it sat. It seemed that the cake absorbed the icing - or something- and had turned very dense. It was like a scone. The icing, once thick and slathered, had disappeared into the cake. Even after some research, we can't figure out what went wrong. The cake was different- not bad- but not the devil's food cake we meant to make. As you might guess, this didn't stop us from eating it. Marilyn loved her birthday cake anyway. You live and you learn...and the eggs.

Pumpkin Pie Recipe!

2008-12-06T20:42:00.005-05:00

TLMM finally gave me her family's secret pumpkin pie recipe and here it is!!

Pie filling:

1 cup condensed milk
1 cup whole milk
1/2 teaspoon salt
2/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
3 eggs- beat first
1 small can pumpkin

Dry ingredients.

Warm the condensed milk and the regular milk in a saucepan.

Beat eggs and add dry ingredients.

Mix in pumpkin and then mix in warmed milks.

Pour in pie shell (we used pre-made). The pre-made pie shells are high quality products and make multiple pie baking so much easier.

Bake in 425 degree oven for 15 minutes and then turn the heat down to 375 degrees and bake for another 30-45 minutes until knife put in center comes out clean.

This pie is wonderful- just wait until you smell it baking. Mmmm. My favorite holiday baking smell. Make some fresh whipped cream and you have the perfect end to your holiday meal...and the eggs.

Pumpkin Pie!

2008-12-04T06:23:00.002-05:00

On Thanksgiving morning, TLMM made this gorgeous pumpkin pie! I am getting the recipe together and will post it soon. In the meantime, I downloaded the photographs, saw this one, and just had to share. Food porn at its finest...and the eggs.

Pumpkin Cookies!

2008-11-26T06:24:00.000-05:00

Bake up a batch of these, it's easy, quick and the kids love 'em! I have seen a few recipes for pumpkin cookies, but decided to use Marilyn Moon's recipe since it has been tried and tested through a few generations!

Follow the directions on her card, above, as I did! I made a simple butter frosting and frosted half of the cookies.

Sift flour, baking soda and salt. Set aside. Cream sugar, crisco and eggs. Add vanilla and pumpkin.

Add flour mixture a bit at a time. Mix well. You can add chocolate chips (baby or regular size) at this point if desired.

Drop spoonfuls on greased cookie sheet. We used a tablespoon amount of dough.

Bake at 350 degrees for 10 to 12 minutes.

We doubled the recipe and made enough to fill a large and a small tin. Freeze what you don't plan to use within a day or two- it keeps the cookies fresh. I iced half of them with the following simple butter frosting recipe:

1/3 cup butter
1/4 teaspoon salt
1 teaspoon vanilla extract
1 pound (3 1/2 cups) sifted confectioners sugar
3 to 4 tablespoons milk

Frost after cookies have cooled completely. Let the cookies sit on the counter for a few minutes until frosting hardens.

Happy Thanksgiving...and the eggs.

Toasted Spiced Pecans!

2008-11-19T07:13:00.005-05:00

It's the most wonderful time of the year... time to start planning and baking and dreaming about those foods we pour our hearts into during the holidays. This year, my holiday baking started with a trip to Robert is Here and bags of fresh pecans!

4 cups shelled pecans (do as I say, not as I do)
1 stick butter
1 tablespoon Lowery's seasoned salt
2 teaspoons Worchestershire sauce

Shell the pecans. This takes finesse. Finesse that I thought I had but found out that I don't. Hopefully you bought shelled nuts. The close-up was meant to hide the fact that most of the nuts were in pieces instead of halves.

Melt butter in a large skillet. Add salt and Worchestershire sauce. Mix. Add pecans. Stir until well coated. Spread them out on one layer in jelly roll pan. Bake at 300 degrees for 30 minutes, stirring after 15. Place on paper towels to dry and cool.

As you can see, these are quite easy. When you taste them (as long as you bought shelled), you realize they are deceptively easy- the people you share them with will think there is a lot more to making them than there is. These are a real crowd pleaser! If you aren't going to eat them within a couple of days, place them in an airtight container in the freezer. One holiday recipe down, many more to go- pumpkin cookie recipe coming next...and the eggs.

Jim's Steaks-the forgotten post!

2008-11-15T08:29:00.009-05:00

During a recent trip to Philadelphia, we decided to stop by Jim's Steaks, in Northeast Philadelphia, for a cheesesteak. During our last trip, we went to Chink's Steaks on Torresdale Avenue, which is in my old 'hood. I knew that Chink's Steaks would be nearly impossible to top.

The menu.

The grill!

Our steaks!

As it happened, they were good- but nowhere near as good as Chink's. If you want a Philly cheesesteak to remember, go to Chink's. It's not that these were bad, but they were bland and the grease didn't do anything for the steak like it does elsewhere. There is a happy medium in cheesesteak world where you need just enough grease but not too much- and the flavor of the steak should be predominant on the taste buds. While I have to admit that none of the sandwich went to waste, I would have to give Jim's a C- for texture and flavor.

It's not hard to make a good steak at home- I did it a while ago- see the post here. For you low carbers out there, try just the filling w/out the bread. Hey- half a cheesesteak is better than no cheesesteak at all...and the eggs.