Are you a cookie-dough eater as I am? Well, the almond flavoring in the dough was just spot-on, pungent but not overpowering, and I expected the cookies to take on more of an almond flavor. Alas, it faded during baking. But biting into these little morsels almost tastes like a sandy, but not quite. Oh, but these are delicious no matter what you call them!

When I think about baking cookies, chocolate chip are never far from the forefront of my mind. But I decided I’ve made enough of those – there was a bag of them in our Palm Desert house freezer, and when we sold the house in March, well, those came home with us. Most of them haven’t been eaten (because they weren’t my favorite-est recipe). Maybe that’s a good thing since I don’t hanker for one every day.

Anyway, I looked around at a variety of recipes and was going to make a different cardamom cookie than this one, but when I went online I couldn’t find anyone who had commented on that particular recipe. I’ve come to rely on other people’s reviews of printed or cookbook recipes. But as I looked, I found this one that sounded even better because it contained walnuts and almond extract. It didn’t contain any leavening, either. No soda or baking powder. And no eggs. I wondered how they would rise, assuming they would be flat-flat coins.

Making the dough was a cinch – flour, butter, walnuts, almond extract, ground cardamom, salt and powdered sugar. That’s it. Oh, that’s how – they’re like Russian tea cakes, the ones that are rolled in powdered sugar after they’re baked. They stay in that mound shape. So something about the chemistry of these (like shortbread) helps them retain their round form.

This recipe did suggest rolling them in more powdered sugar. I didn’t do that as I thought they were amply sweet already. Besides, the powdered sugar always ends up on my clothes and/or chin. The dough is rolled into 1-inch balls and baked in a 350° oven for 20 minutes (longer than many cookies) until they’re just beginning to get golden brown on the bottom.

What’s GOOD: the buttery taste, like shortbread. Easy – VERY – to make. No hassle at all. Yes, I’d make them again. Would be nice for Christmas cookies too. The cardamom is subtle (I added more than the original recipe indicated) as is the almond flavor. I liked the walnuts in these too.

What’s NOT: gee, nothing. Great cookie.

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It’s really a no-brainer that guacamole, coming from the tropics, would have an affinity to mango, also a tropical fruit. I was amazed at the flavor in this – you got the regular guacamole taste, but then the sweet unctuous mango hits your palate, and zing! Altogether delicious. Different.

Suddenly I realized I hadn’t posted this recipe from our Cinco de Mayo brunch a few weeks ago. It was a delicious guacamole – and so very unusual because of the mango in it. It had a more mango color than it did the regular green of guacamole. It also had tomatoes, a shallot, a little bit of onion, some minced serrano chile, cilantro and lime juice. Oh, and some dried chipotle chiles. But dried chipotle are sometimes hard to find, so use some chipotle paste instead – just be careful how much you put in it because chipotle in adobo is very VERY hot and could overpower the delicate flavors in this dish. The recipe came from an article in Food and Wine magazine (May, 2013).

Do make this just an hour or so before you want to serve it – even though it has lime juice in it to keep the avocado green, with all the other stuff in it, I think it might get brown if it sat overnight. Alternately, make it up completely EXCEPT for the avocado and add that in at the last minute. That would work too if you needed to make it ahead. In case you don’t have fresh mangoes at your grocery store, Trader Joe’s sells frozen mango chunks. I keep a bag in my freezer at all times.

What’s GOOD: the combination of mango and avocado is terrific. I liked the texture difference in this mixture also – you don’t expect to bite into mango when you dip a guacamole/salsa. Everyone loved it. The chipotle is a smoked chile – that gives it a different, deep flavor profile you don’t usually associate with guacamole, either!
What’s NOT: really nothing at all. It’s worth making.

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A quick and easy salad that would be perfect for a spring or summer barbecue, or any time of year, really. Ideally it needs to cozy-up in the dressing for a couple of hours, but if time doesn’t allow for that, you’ll still enjoy it.

What I was fixing for dinner was Nuremburg sausages (easy meal) and I had a part of a head of red and white cabbage that surely needed using.  And I did have a recipe from 2003 in my to-try file. The recipe from Cooking Light was quite simple, but I made a few changes: (1) I added julienned sugar snap peas; (2) also added parsley to the mixture; (3) I used seasoned rice wine vinegar, and therefore, (4) had to change the dressing some too, including adding just a bit more olive oil. It was very easy to make.

First I toasted the pecans in my toaster oven – that took about 5 minutes at most. Those were chopped up some and set aside. Meanwhile I thinly sliced the cabbage. If you use red cabbage as I did, put the dried cranberries in the bottom of the bowl (the one you’ll serve in), then add the red cabbage with white cabbage on top of that and drizzle the dressing on top. The recipe indicates to toss the cabbage – if you’ve used a mixture of cabbage you don’t want to toss it, as the red cabbage will bleed. Just drizzle the dressing on top and refrigerate for an hour or two. Then cut up the sugar snap peas, parsley and apples. THEN toss everything and garnish with the toasted pecans. That’s it. Serve!

What’s GOOD: all of it was good – the crunchy, the sweet (from the dried cranberries and sugar or Splenda), and just the overall fresh flavors of it all. Leftovers keep for a day or so, but the cabbage will be a little bit soggy. The pecans keep quite well. Any red cabbage will have bled into the mixture, but it sure tasted fine.
What’s NOT: not a thing!

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You’ve heard me say it here before – if you trust my judgment – you’ve got to make this chicken dish. It was SO good. I love it when I find a recipe that combines some new flavor combination – who’d have thought corn and blueberries were a match – they are when you combine them with pecan and panko-crusted chicken.

The recipe has been in my to-try file for awhile. I found it over at Charmian Christie’s blog, now called The Messy Baker. I love the photo – the contrast of the dark blueberries and the bright yellow (white) corn. We have fresh corn in our markets now – probably comes from Latin America because I don’t believe local corn is big enough yet to harvest. The corner farm stand, where they grow corn every year is about 4 1/2 feet tall right now, but certainly no corn yet.

Charmian credits this dish, which is called a Milanesa (I changed it from Pecan Milanesa to Pecan Crusted Chicken Breasts, so you’d know from the get-go what it is). In Latin and South America a Milanesa just means a breaded cutlet. It’s not an Italian word, but of Austrian heritage (think: milanese, and weiner schnitzel). Anyway, the recipe comes from a new cookbook Charmian acquired called The New Southern-Latino Table: Recipes that Bring Together the Bold and Beloved Flavors of Latin America and the American South. Charmian gave the book some good kudos, with this recipe being one of the reasons she was loving it. I must be a sucker for salsas. Being raised in Southern California, salsa has been part of my cooking repertoire since I was young.

So here’s what’s involved. Pound the chicken to an even thickness, about 1/3 inch worked for me – don’t pound the thin ends as they’re already thin enough. Set out 3 plates – one for seasoned flour, one for eggs and water mixed up, and the third for finely minced pecans and panko crumbs. The original recipe called for dry bread crumbs – I didn’t have anything but panko and they seemed to work just fine. Dip the chicken in the flour, then eggs, then pecans and fry in a medium-hot pan with olive oil (or canola – I used olive this time because I wanted the flavor) just until browned on both sides. I put this in my toaster oven, actually, at 350° for 10 minutes. I lined the baking pan with foil.

Meanwhile, I mixed up the salsa – the recipe you see below serves 6. I made it to serve 2, so I ended up improvising a little bit on the proportions in the salsa, and I’ve made those minor changes in the recipe you see. I added a bit more sweet (I used agave nectar, not honey), more lime juice (what good is half a lime sitting around?), corn from one medium fresh corn cob, and probably a few more blueberries. I also added some slivered fresh basil – only because we have a thriving bush in our kitchen garden and it’s so flavorful right now. I made a green salad, and that was dinner!

What’s GOOD: everything – but particularly the salsa – bright and tangy from the lime juice (I drizzled all the juice over the top of the chicken breasts too – if you eat it right away it doesn’t make the breading soggy. Also liked the crunchy texture and taste of the pecan crust. The chicken was just perfectly cooked through – tender and so juicy! This is a definite make-again dish – it’ll be going onto my Favs list (see tab at top). It would also make a very good company dish – you just have to do the browning and baking at the last minute, though.
What’s NOT: nothing that I can think of. It’s a keeper.

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I have such an admiration for Julia Child. So, no surprise that I wanted to read this new biography of her.

The author, Bob Spitz, was an unknown to me. He has made a name for himself in the book world. He published a 1000-page tome of The Beatles: The Biography. He’s written for several magazines as well, and now, with this newest book in his repertoire,  Dearie: The Remarkable Life of Julia Child he’ll likely continue in the genre. BTW, “Dearie” refers to the word Julia used for almost everyone – from waiters to bellhops or close friends. She called almost everyone “dearie.”

Bob Spitz was a huge fan of Julia Child, which led him to write this book. In the acknowledgements he says:  The genesis of this book sprang from my amazing luck, traveling with Julia Child in Sicily in 1992. For several weeks we crisscrossed the island, eating, of course, but talking every chance we got. She was already a beloved icon, larger than life in so many different ways, but perhaps the most down-to-earth celebrity I’d ever encountered. Inasmuch as I was writing about her for several magazines, we were on the record throughout the trip, but she never held back from speaking her mind, never shied from a tough opinion, never pulled her punches, never blinked She was exactly like her TV persona: warm, funny, outgoing, whip-smart, incorrigible, and most of all, real. If I have to admit to one prejudice confronting this book, it is that I had a powerful crush on her. Sorry. Deal with it.

From the first page I found myself picking it up at odd times because I found the story compelling. Bob Spitz writes interesting narratives. He gives you the facts, straight, and yet you can feel the drama behind so many events in Julia’s life. I found the history of Julia McWilliams, from nearby Pasadena, a daughter of a privileged family, quite fascinating. Her father rarely ever gave her an encouraging word – and maybe because from the get-go Julia was a kind of a maverick. She didn’t follow in her father’s ultra-conservative political path, and was forever ridiculed for it. She wasn’t driven to get good grades particularly, never felt herself a scholar, went to Smith College where she spent more time drinking and carousing than she did studying. Yet she graduated. At loose ends after that, she had no direction in her life, and her father, the ever present critic, didn’t encourage her much. Money wasn’t an issue. She did live in New York for awhile, took a menial job (about all she could find), but wasn’t particularly happy. She was a socialite, but not a fluttering butterfly. She wanted some meaning to her life, but just couldn’t quite figure out what or where it was. Her mother died and Julia ended up moving home to Pasadena as a companion to her father and she resumed her socialite role in her home town. He was not ailing, but she and her 2 siblings felt Dad needed some watching over.

When war loomed, she joined the OSS, eventually going to Ceylon (now Sri Lanka). And later to China. She met Paul Child, a very scholarly type, who was also with the OSS. They were friends for a year or more, and then their relationship bloomed. Julia never felt she was Paul’s mental equal. Although he didn’t attend college, he was extremely well read and could debate philosophy, politics, poetry and social culture with the best of them. They married eventually (much to her Dad’s dismay because Paul Child was a social liberal, as was Julia, but Paul more so). These facts rankled Julia’s father until the end of his days. Family dinners were always fraught with argument about politics, so much so that Julia did her best to avoid visiting home at almost all cost. Julia and Paul were devoted to each other for life.

The picture below is Julia’s reconstructed Cambridge kitchen at the Smithsonian (I believe). Note the distinctive pegboard, something she and Paul worked out so they’d always know where everything was kept in every Julia kitchen. Having already read Julia’s grand-nephew’s biography of Julia’s years in France, My Life in France, I enjoyed reading this new book, Julia’s full-life history. I’ve come away with so much more respect for Julia. Her years of cooking in Paris, making recipes over and over and over until she felt they were perfect, has to be a testament to her tenacity. And her tendency to be a perfectionist. Actually, last night I went online and ordered the DVD set of The French Chef: Julia Child 10-Disc CollectionTV series Julia did. (It contains an interview with Julia, and supposedly all the recipes that accompanied all the shows.) Having read this new book, and knowing the kind of labor of love she put into the making of the shows – and more importantly – how she revised the long and tedious French recipes from her first book of the 2-book series Mastering the Art of French Cooking (2 Volume Set) I wonder if I’ll be more intrigued to try more of her recipes.  I only own one of her cookbooks, and have cooked very few recipes from it.

Julia was a a fount of energy. Again and again through the book I read of her incredibly long hours in the kitchen from when she began cooking in Paris to her last days, almost. What I found new and interesting were:

• the life-long feud between Julia and Madeleine Kamman – you can read more about it here; she also didn’t get along all that well with Jacque Pepin either! Even though they co-hosted a series of cooking demonstrations for TV, behind the façade of smiles, they didn’t like each other much;
• Julia loved-loved men; even in her declining years she had a boyfriend, of sorts, even while her beloved husband Paul resided in a special home where he could be well cared for; whether any hanky-panky went on, I don’t know; this book doesn’t indicate so; Julia adored Paul unflinchingly, yet she craved male companionship once Paul wasn’t around;
• although most everyone who ever watched Julia knows she had an irreverent side – she could laugh at herself and others, but was a natural in front of the TV camera; she also could use that biting tongue now and then. She had a stubborn streak. So, I didn’t know that Julia walked off the stage of a little cooking segment she did with Regis and Kathy Lee because Kathy Lee refused to get in and help – and get her hands dirty. It was arranged and agreed upon, but once the camera started rolling, Kathy Lee refused. At the break, Julia and her team walked out;
• learning about her very assertive, abrasive lawyer she hired some way down her career path – she adored him – but oh, he made people mad. Yet he protected Julia’s interests, which was his purpose – I’d never heard about him before;
• how hard Julia worked (with Paul, and with her editors, and her attorney) to keep her momentum once she reached the pinnacle; Julia was ahead of her time, I think, in knowing and understanding that she had to stay front and center or people (us home cooks) would forget her.

The photo at right – I think – was in Julia’s Provence kitchen, where she spent months working on the recipes for the Mastering manuscript. Note her “signature” neck scarf.

The author is a good story-teller, for sure. There were some times that he used colloquialisms that bordered on hip, trite or trendy. They seemed a bit strange in a biography. Since he’s been a magazine journalist, perhaps that’s why. Yet I found the book a page-turner when, in fact, there was nothing about Julia’s life that gave it that kind of intrigue. I found it interesting that many culinary professionals (back in the 60s and 70s) ridiculed Julia for calling herself a chef – she never cooked in a restaurant so she had no right to the title. She never called herself that – the TV show folks devised the title of the show. And yet, I think she was every bit a chef as any restaurant one just because of the dedication to her craft. Her recipes have stood the test of time, obviously!

So overall, I found the book very readable. Am sorry I never took the opportunity to meet Julia Child when I could have at her many book signings or classes. During her 80th birthday celebrations she attended a cooking class in her honor at a restaurant near us, but the tariff was $500 for the privilege. I just couldn’t – wouldn’t – pay that much, as much as I wanted to meet her! But I lived her life vicariously through this very fascinating biography. If you’re anything of a Julia fan, you’ll be glad to have read it.

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Another one of those “brown” photos. It’s so very hard to give brown colored food any eye appeal. All I can tell you is that this dish was absolutely sensational. The flavors – oh my goodness yes. I’ll be making this again and again. It would even be good enough for guests. What you see there is browned pork chunks (at top), sweet potatoes (bottom and far right), an organic purple carrot (right side, vertical) and fennel (left). And drizzled over the top is the lightly creamed Calvados and broth which was then topped with chopped chives. Thank goodness for chives!

Out of the freezer came our last package of Berkshire pork. It was pork chunks, and by the time I got into the kitchen to start dinner, it was after 4pm, so I needed to figure out something fast. What I didn’t know was what kind of pork it was – it was labeled pork stew meat, that’s all. It could have been trimmings from pork chops, pork shoulder, tenderloin bits, or pork loin. All needing different cooking times. But oh well, I just had to guess. With time of an essence, I knew I needed to do this in the pressure cooker, so the recipe below is done that way, but you can do this all without one – just cook the meat mixture on the stove until barely cooked through, and cook the vegetables until they’re tender. You can add the Calvados cream ingredients with everything in the pot.

You know about Calvados, right? It’s an apple brandy from the northern part of France. It’s still a brandy. I’ve had my bottle for about 15 years, and with this dish I emptied it. We never drink it – I use it exclusively for cooking. Time for a new one now. Here’s what Wikipedia has to say about it:

Calvados is distilled from cider made from specially grown and selected apples, of which there are over 200 named varieties. It is not uncommon for a Calvados producer to use over 100 specific varieties of apples, which are either sweet (such as the Rouge Duret variety), tart (such as the Rambault variety), or bitter (such as the Mettais, Saint Martin, Frequin, and Binet Rouge varieties), the latter being inedible. The fruit is harvested (either by hand or mechanically) and pressed into a juice that is fermented into a dry cider. It is then distilled into eau de vie. After two years aging in oak casks, it can be sold as Calvados. The longer it is aged, the smoother the drink becomes. Usually the maturation goes on for several years.

Here’s what I did: I sprinkled the pork chunks with Herbes de Provence, then browned them until they were caramelized brown on several sides, not crowding the pieces. That took 2 batches. I removed the meat and poured out the fat that had accumulated in the pan. Meat went back in, then I added a 6-ounce (can) of pineapple juice, 1 1/2 cups of water, bay leaves, fresh thyme sprigs, salt and pepper, and Penzey’s soup base (I used pork, but chicken would be fine). I pressure cooked that for about 13 minutes. Cooled it under a cold running tap, and the pork was just perfectly cooked. I removed the meat (because I didn’t want to cook the meat any further – it was perfectly cooked), then I added all the vegetables and apples and those were pressure cooked for 4 minutes. The vegetables were perfectly cooked so I removed them also. With the liquid left in the pan I added the shallot and Dijon mustard and let that simmer for a few minutes until the shallot was cooked. Then I added the cream and heated it through, then in went the Calvados. I cooked that for 2-3 minutes just so it would boil-off the alcohol. Then I added the meat back in and let that simmer for 2-3 minutes so the meat would be piping hot. The veggies stayed hot, so those were divided amongst the wide soup bowls, then I spooned the meat equally between the bowls (there won’t be lots of meat per person – 2 pounds of pork doesn’t end up being all that much, surprisingly) and poured the Calvados cream over them equally as well. Chopped chives went on top and it was ready to serve.

What’s GOOD: Oh, just everything. The meat, the juices, the veggies, the apples and of course, the creamy Calvados sauce I drizzled over the top. You’ll be licking the bowl.
What’s NOT: nothing whatsoever. Unless you don’t like stew. Or meat, or you’re averse to a little bit of cream.

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If you’re a chocoholic like I am, then you’ll understand when I say that the other day I just had to – yes, just HAD TO make brownies. I needed that mouth-feel of chocolate with the light texture of cake. Maybe you can tell by looking at the photo that they were super-moist.

Rather than make any of the other brownies (that I’ve already made) in my repertoire, I turned to my to-try file, and this recipe from Smitten Kitchen many years ago was what spoke to me. A brownie that’s not only rich in chocolate, but also with spices added. I can’t say that I’d ever had brownies with cinnamon, cardamom and some heat (either ground chipotle or smoky paprika) in it.

You’ve heard, naturally, about the affinity of chocolate and coffee, right? That whenever you’re baking with chocolate, if you add a little bit of coffee somehow (in this case it was instant espresso powder), it enhances the chocolate flavor. Experts have done taste-tests and our palates like the marriage of chocolate and coffee (like mocha!).

The original brownie recipe came from a cookbook called Baked: New Frontiers in Baking. I’d not heard of the cookbook, either. But the story is long . . . Deb knew someone who worked at Baked, the bakery (from hence the cookbook came) and she had a scribbled list of ingredients for Chipotle Brownies. Deb lost the recipe. Meanwhile the cookbook came out and there was a  brownie recipe in there but it didn’t have the spices and heat. Then she found the older recipe, so she kind of combined it all. Whew! Does all that make sense?

The batter was easy enough to put together – the usual kind of brownie baking stuff – but with the addition of instant espresso powder and the spices. Deb used chipotle chile in her cookies, but she also suggested using smoky paprika instead. I had some of the dry-type chipotle chile powder (not the wet type in adobo sauce), but it was marked “hot.” I was a bit concerned it would be too much heat, so I used the smoked paprika and added in a little tiny bit of the hot chipotle powder. These are to be baked in a glass 9×13 pan, or a very light colored metal pan – I used the glass.

The recipe indicated baking for 30 minutes, or until a toothpick comes out with only a few crumbs attached. Well, at 25 minutes I used my tester and it came out clean, so I was concerned I’d over-baked them. I couldn’t really tell by looking at them – they “looked” done from the top, but I wouldn’t know until I cut into them, which took a couple of hours for them to cool completely. I think they were a tad on the under-done side – the ones I cut from the outside edges were perfect, but the interior bars were really moist. If you like solid brownies with almost a fudgy texture to them, this is your recipe! I think I should have baked them an additional 5 minutes. Since I baked these I found a notation on the ‘net indicating brownies are to be baked to 214°. Most baked goods are done at about 205°, so this is different. Must have to do with the density of the batter.

The spices? Well, when I ate my first bite, I could tell there was something else IN there, but I could not discern the cinnamon, or the cardamom. But once I swallowed that bite, oh-la-la! Heat. Yes, a very light heat on the way down and afterwards. I could not tell it was smoked paprika – in fact I don’t know that I could discern the smoked aspect of it at all. I suppose the chocolate – which this recipe contains in spades – masks those spicy flavors somewhat.

What’s GOOD: if you want extra-chocolaty brownies, these fill the bill. Lots of chocolate flavor; good texture, a perfect balance of sweet to chocolate and spice. Would I make them again? Yes. They were different, that’s for sure. The spices add a big boost of flavor and I liked the little residual heat at the back of the throat as you swallowed them and the heat lingered for several minutes. They certainly satisfied my I-need-brownies-now. The recipe makes a lot – I gave away some and stuck a couple of foil-wrapped packages in the freezer for some day, down the road, when I’m hankering for some chocolate. Everyone who tried this (including my DH who almost never eats sweets) raved about them.
What’s NOT: really nothing. I liked them.  If you like experimenting with heat, do try them!

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You probably can’t quite tell what’s in this – there is regular cooked salmon and smoked salmon (that’s the darker orange colored pieces), butter, chives, lemon juice and a bunch of other normal pantry stuff. You mix it up and pack it into a terrine and bring it out an hour or so before serving (so the butter softens a little). If salmon is a favorite of yours, you’ll like this.

Every spring we are invited to friends for Kentucky Derby day. Some of the ladies show up in flowy, flowery dresses and big floppy hats. Others are in Hawaiian attire, and yet others in regular casual clothes. I have worn a big floppy hat a time or two, but I’m not much of a hat person – I have fine, soft hair and I get a big whopping “hat hair” look that I truly don’t like. Nothing rescues my hair from that except another shampoo and blow dry! I either wear the hat the whole time, or I don’t take one at all. Usually, we dress casually, and hats don’t much go with that kind of outfit. Everyone is asked to bring an appetizer to share. They usually provide a big tray of wings and lots of mint juleps, which I l-o-v-e. My limit, though, is 2, especially if I’m driving and several hours have elapsed before I get behind the wheel. This year I had 1 1/2 and the 2nd one I asked the bartender to make it light on the bourbon, because I was driving 4 of us home. I think they use Maker’s Mark bourbon. Good stuff. They make up a mixture of the simple syrup with the mint muddled in already, so all the bartender has to do is pour in bourbon, add mint sprigs and a bit of 7-Up. They’re scrumptiously delicious.

Anyway, for my appetizer contribution I wanted something I could make ahead. Everyone wants finger food, so after attending several years, I’ve learned what things this group does/doesn’t like. We ended up coming home with a lot more of this than I’d planned. I thought it was really tasty, but I should have made half a recipe, I suppose. We still have some left over and will need to throw it out in a day or so.

In the photo at left there’s the raw (regular) salmon all cut up into small cubes. It was simmered on the range with vermouth and water (and lemon peel), cooled, then I carefully combined it with all the other ingredients. Here below right you can see the other stuff that was added to it like lemon zest, green onions, chives. Then I added the butter and the smoked salmon. You need to use a light hand with mixing as you’ll destroy the texture of it – you want to be able to see the two types of salmon. I sprinkled a bit more chives on top, although that wasn’t in the recipe.

It came from Dorie Greenspan’s book, Around My French Table: More Than 300 Recipes from My Home to Yours. Dorie is an American, but she and her husband must be Francophiles at heart, as they own an apartment in Paris. She goes back and forth all the time (if you read her blog, you’ll know about her comings and goings). The recipe actually came from David Lebovitz, another American who now lives in Paris all the time. Both are accomplished culinary experts and authors.

You’ve probably heard the term “potted” – this is in relation to food, not liquor or consumption of it! The most common is potted shrimp, and I think I had that the first time I visited England about 40 years ago. As I recall, I was brought a plate with a small, very small ramekin on it and a few water crackers. The ramekin surface looked like congealed butter. Well, it was, but underneath was a shrimp mixture, and you just spread some of it onto the cracker. It was a first course at a restaurant.  The Brits like potted things. So do the French (like duck liver), although in that case it’s called pâté, and it’s almost exclusively meat, usually more in a paste form. Americans have taken to meat pates, and our local grocery stores usually have some kind of offering, often imported from France. There are liver pates, and nut pates too, and my favorite, a rustic pate which usually contains some other cuts of meat, not just liver.

But back to potted food. We here in the U.S. don’t know much about “potted” anything. So anyway, this is potted salmon, through and through. This version contains butter (the most common binder used in potted food), but mayo is found in some.

What’s GOOD: the texture and color for sure. I probably should have put out a little sign telling people what it was. I don’t think this group is very adventurous when it comes to food. I should remember that for next year! I liked the taste of regular salmon and smoked salmon together – it makes a great combo. It also can be made a day ahead.
What’s NOT: really nothing. If you like salmon in its many guises, you’ll like this.

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Just trust me on this one – pumpkin seeds (aka: pepitas) mixed up with a bunch of other relatively ordinary ingredients (like shallots, citrus juices, zest, cilantro, parsley and olive oil) make a really different, but delicious dip.

I think I mentioned that a group of us had a Cinco de Mayo brunch recently, and this was one of the dips. Oh gosh, was it good. Cherrie sent me home with a little packet of this, which we enjoyed for several days running. When I first tasted it, I actually thought there was meat in it. No. It must be the pumpkin seeds that give it that kind of texture.

The recipe came from a very recent Food and Wine issue. Here’s what it said about it: This super-easy, thick pumpkin seed spread from the Yucatan, called sikil pak, might just be the new guacamole—it seems to be on Mexican menus all over the US. This orange zest-scented version comes from Bandalero in Washington, DC, owned by Top Chef finalist Mike Isabella.

The raw pepitas are toasted in a skillet first. Then you cook down the shallots, jalapeno and garlic for a short time. It’s all mixed up in a food processor with the parsley, cilantro, lime juice, orange zest, a tiny bit of oil and water to give it some fluidity, but not much. To say it’s easy is almost an understatement. It’s REALLY easy. The jalapeno gives it just a little bit of heat and bite, but really not much. It makes about 2 cups of dip – ample for a big gathering. It’s rich tasting – you’ll only want to eat maybe 5-6 of these with a tortilla chip. It also will keep for several days – maybe even a week. So it’s definitely a make-ahead kind of appetizer.

What’s GOOD: the flavors – the pumpkin seeds give it a meaty texture, almost, and everything else just provides little jolts of other flavors too. Very worth making.
What’s NOT: nothing whatsoever!

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I’ve re-named this dish slightly from the original recipe over at Food52. I didn’t have orzo pasta for one thing, and I thought describing it as a Ragu might give you a better idea of what it is. And you just need to know that this is fabulous. Absolutely drop-dead fantastic. If you enjoy lamb (ground), and pasta, with Feta, lemon and Kalamata olives, well this is right up your alley.

You’ve heard it here before, that when I see other bloggers use superlatives when they describe a dish, I pay attention. Not only did the originator, Emily at fiveandspice wax glorious about it, but Amanda & Merrill at Food52 did too. That was enough for me to decide to make it. What clinched it was seeing a package of ground lamb at the market and that was that. The original called for fresh spinach. Well, I had arugula instead, but I doubt that would have made much of a taste difference. And, as I mentioned above, I used different pasta (farfalline instead of orzo). The original title is “Greek” Lamb with Orzo. The Greek part is all the Greek-style additions: Feta, olives, lemon juice, oregano, but otherwise it’s an Italian style ragu. The back story of the recipe is just the kind of history I love. The recipe came from Emily’s mother, from a magazine, and it was a family favorite. Here’s what she said: It was also the recipe she sent to each of us [kids], successively, when we needed something easy but impressive to cook for friends in college. It’s still one of my favorite meals, and a wonderful way to easily serve a crowd. Of course, as I’ve evolved, my lamb with orzo has evolved as well, gathering additional ingredients and spices like a glacier gathering stones. . . . I loved that last phrase Emily wrote – gathering ingredients and spices like a glacier gathering stones. I think Emily needs to be a writer . . .

The sauce is relatively easy to make – lamb browned, most of the fat drained, onions and garlic added, then tomatoes, seasonings (including some cinnamon and ground coriander, which are different). The pasta is made and tossed with some oil and lemon juice. When you spoon the ragu on top of the pasta you garnish with Feta cheese crumbles and Kalamata olives. Done. Serve.

What’s GOOD: I refused to put down my spoon until every single morsel was slicked off the plate. Does that tell you how good it was? The other great thing? One pound of lamb makes enough sauce to serve 8, supposedly. Hungry eaters? Well, maybe 6 then, but it’s very filling and comforting food. A definite make-again dish. My DH thought it was fabulous too. It’s going onto my Carolyn’s Favs list, in case that is any additional motivation for you to make this!
What’s NOT: nothing, other than you will dirty up a fair number of dishes, pots and pans in the making of it. Worth it, but then I don’t wash the dishes, my darling DH does. He did complain a bit.

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