Starve a Fever, Feed a Cold? Soup recipe!

As a kid, I caught everything, chicken pox twice, but as an adult I am rarely sick.  When I do catch a cold, however, I am miserable.  I don’t want anyone around me.  Everything tastes wrong or bland because I am so congested and all I want to do is eat comfort food in the form of carbs and spicy stuff.  Preferably spicy soup.  I don’t even care what ethnicity it is.  Sometimes it is as simple as adding a spicy condiment to something “normal” to jazz it up.

A few of my faves are Wonton Soup with hot Chinese mustard, Vietnamese Pho, Menudo (but I don’t eat the tripe most of the time – I just like the broth), and Gumbo.  The first three soups I go out to find or order in, but the last one, I make myself (thank you Janna for teaching me how).  But yesterday I wanted something specific.

In Flagstaff there is a brewery restaurant called Beaver Street Brewing.  The food and beer are both decent (not outstanding, but reliably good), but they make this one soup as a special that wowed me the first time I had it.  It’s a Thai flavored Red Coconut Curry Chicken Soup.  Yeah, seriously.  I know.  Right now, you are trying wrap your head around that one.  I wasn’t about to drive to Flagstaff, so I had to work on getting it done for myself.  Trust me, worth it.  This version is not exactly like the one in Flagstaff.  It is more “inspired by”.  Mine is creamier and theirs doesn’t have any noodles, but all in all I am really happy with the results. (Moment of Truth – I love a good balance of sweet to spicy to salty – maybe that is why Asian foods make me so happy).

Not too many pics, but here is the recipe.  At the end I have included a few times savers if you are in a hurry.  I hope you enjoy it, because it will be the last one for a while. Tomorrow begins my kitchen renovation, and before you ask, YES I will be posting about it, complete with before, during and after pictures.

Red Curry Coconut Chicken Soup

Serves 4 – 6 generously

Prep – 15 minutes

Active time – 45 minutes

*A quick word about the ingredients:  Palm sugar, curry paste, fish sauce, bean thread, coconut milk will all be available in any well stocked Asian market.  If you are lucky you may even find the straw mushrooms.

Step One

  • 1 lb boneless skinless chicken breast
  • 2 – 3 inch pieces of lemon grass, pounded with a mallet (the smashing helps release the flavor)
  • 1-1/2 qts. chicken stock (preferably homemade) – divided

Step Two

  • 3Tbsp canola or grapeseed oil
  • 3 chiles (I used serrano) split in half lengthwise, leaving the stem end intact (see photo)
  • Chili oil (Optional)
  • ½ medium onion – finely diced
  • 2 cloves garlic – thinly sliced
  • 2 tsp palm sugar
  • 2 Tbsp fish sauce
  • Thai red curry paste (I use Mae Ploy) to taste – at least 2 Tbsp 
Notice how the stem end is in tact? Cut it like that.

Notice how the stem end is in tact? Cut it like that.

Step Three

  • 2 cans coconut milk (I used Aroy D in the green can)
  • 1 head broccoli cut into small florets
  • 2 C thickly sliced mushrooms (or whole straw mushrooms if you can find them)
These are the products I used, but you can use your faves.

These are the products I used, but you can use your faves.

 

Cooked rice or soaked bean thread (glass noodles)

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Dry bean thread. Soak it in warm water until it is pliable.

Dry bean thread. Soak it in warm water until it is pliable.

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I always buy the same bean thread - I don't know why. And it always has this pink netting on it.

I always buy the same bean thread – I don’t know why. And it always has this pink netting on it.

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Garnishes

  • Chiffonade Basil (Please note – never cut green herbs, especially basil, when it is wet.  It will taste bitter).
  • Cilantro leaves
  • Sliced green onion
  • Lime wedges
  • Cha!™ sauce by Texas Pete®

Step One: In a 4 qt saucepan bring 2 C of chicken stock to a simmer, add the lemon grass and let it steep for at least 5 minutes.  Add the chicken and poach until cooked through.  Remove chicken from the pan and reserve the stock in a separate bowl.  When chicken has cooled somewhat, shred with your hands into bite sized pieces.  Set aside.

Step Two: Reheat the pot on medium heat.  Add the oil.  Once the oil shimmers, toss in the peppers and allow them to blister slightly on one side.  Flip them over and add the onions to the oil.  Cook until onions start to brown and peppers are well blistered. If you are using chili oil for added heat, add that now.  Continue cooking, stirring often, until onions are golden in color with little brown flecks, about 10 minutes. Add sliced garlic and cook for 5 more minutes, stirring often.  Add reserved poaching liquid, remaining stock, palm sugar, curry paste and fish sauce.  Simmer 10 minutes to allow flavors to meld.  Using tongs, fish out the lemongrass and the peppers (you don’t want to strain it because you want to leave the onion and garlic in the soup).

Step Three: Add shredded chicken, coconut milk, broccoli and ‘shrooms and cook until broccoli is crisp tender and everything is heated through.

To serve: place desired amount of rice or bean thread in the bottom of the bowl, ladle hot soup over the top and garnish as desired.

Speed Tips:

  • Use leftover cooked chicken, shredded in place of poached or meat from a rotisserie chicken
  • Use canned chicken stock
  • Buy broccoli florets and pre-sliced ‘shrooms
  • While chicken is poaching, prep onions, garlic, and chiles.  While onions are cooking, prep broccoli and ‘shrooms
  • While the soup is simmering, prep the garnishes.

 

Chefs to the Max

Sunday 19 January 2014 will forever be engraved in my mind as one of the best dining days of my entire life!  That night was the first of the Chefs to the Max events in support of injured food writer Max Jacobson.  Max was hit by a car while crossing the street 2 days before Xmas and remains in critical condition.  This dinner was a coming together of nearly every power house chef (22 of them to be exact) with a resto in Vegas.  It was AWESOME!!!  Hosted by friend Chef Rick Moonen at Rx Boiler Room, it was everything you would expect and so much more.  In addition to the fab food there was a silent and live auction.  I volunteered my time to work the silent auction AND John paid for tix for us to enjoy the meal as well.  I can’t include ALL of the 109 pics here for you to view, HOWEVER, if you go to my Facebook page, they will all be there.  Suffice it to say that the food was incredible.  Here is the Menu, signed by all of the Chefs:

Signed menu from all of the participating Chefs.  Yes, it will be framed!

Signed menu from all of the participating Chefs. Yes, it will be framed!

So, of course there are stand out moments with every culinary event of this magnitude and I will share mine with you.  In no particular order:

Funny – After having my purse knocked to the ground for the 5th time (it was a tight room), being cheeky, I mentioned to a manager that I would put my purse on the empty chair at the end of the table.  “By the way,” I said, “when I ate at Alex [now closed Michelin starred resto that was in the Wynn] they gave me a foot stool for my purse.”  And the manager says, “Well, I suggest you talk to the guy at the other end of the table. That’s Chef Alex Stratta.”  I laughed out loud!  I had no idea!  FYI – Las Vegans, Chef Alex is back at the helm at Marche Bacchus – you need to go!  BTW – Marche owner Jeff Wyatt joined us and took the empty “purse chair”.

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Chef Bradley Ogden (L) stopping by our table to chat with Chef Alex Stratta (R)

Awe Inspiring – I had heard all sorts of stuff about Chef Thomas Keller, but had never had the chance to eat any of his food or meet him until Sunday.  He is a very nice man and a Zen Fucking Master in the kitchen.  It was peaceful, quiet and a hush was over the kitchen as everyone was in awe of this genius at work.  Everyone was gracious enough to allow me to come and go as I pleased to take all the pics I wanted and I was able to watch Chef Thomas work his magic.  He PERSONALLY sauced each and every one of his dishes that came out of the kitchen.  And his dish was my fave of the night.

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Chef Thomas Keller working his magic.

Chef Thomas Keller working his magic.

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The Legendary Roasted Chicken

The Legendary Roasted Chicken

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Giddy – As a waitron I sat through many pre-shift meetings and most of them were boring.  THIS pre-shift was amazing.  I was thrilled to be able to listen in as the Chefs talked about their respective dishes and give pointers on how to present.  What was even more amazing to me was how charming I found it that Bobby Flay and Bradley Ogden were taking pics of the other Chefs during their presentations.  I have NEVER been in that small space with that much talent in my life.  If I am going to be honest, I was completely twitter pated and titillated.

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Pre-shift Chefs working with the wait staff. Who do you recognize?

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The Chefs were just as giddy as I was I think.  Yes, it was that cool!

The Chefs were just as giddy as I was I think.

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All in all, nearly $300K was raised in one night to help Max and his family.  There will be more events.  Stay tuned here and on my FB page to details about upcoming opportunities to participate.

Chef Mike Minor and me.

Chef Mike Minor and me.

For more great pics click here and here.

Questions, thoughts comments?

An Attitude of Gratitude

This is kind of a follow up from last week – less about food, but follow to the end for the FOOD part, and more about life in general.

Simple Abundance

Several years ago while watching Oprah and feeling sorry for myself, because I only ever watched Oprah when I was feeling sorry for myself, I saw a woman named Sarah Ban Breathnach. She talked about feeling gratitude for simple things and creating a Gratitude Journal.  She even has a book (of which I have a copy) called Simple Abundance to teach you how. (Moment of Truth – I have tried several times to get through this book for more than 10 years, and I fail each time, but it doesn’t stop me from trying anew each year.) So I began a life of gratitude that week.

Flash forward to December 10th of 2013. I was contacted by a cancer survivor, Heather. She is a SURVIVOR of a rare type of cancer, mesothelioma (read her story HERE). She asked me to participate in a personal project for the blogosphere that she was working on.  She asked me to share in my blog what I was grateful for. Ok!  Cool Project, I am IN! My first thought was, “I am pretty good at this gratitude thing. I have been working on a gratitude journal on and off for years now. This should be easy.” I know that my life is better when I focus on the gratitude. Hell, each week a group of friends and I share what we are grateful for on Mondays through a private Facebook message.  We call it the “Monday Gratefuls”.  Easy right?  Oh REALLY…and then I got to thinking, about the past no less. Yes, dangerous, I know.

CS Lewis

But I had to learn about gratitude. I grew up in a perpetual state of want.  I always wanted more than what was available to me, on every level. I grew up in a small rural town after having lived on Long Island.  I wanted to move back there. I wanted to leave the country life, I hated it (and still do). I wanted new clothes, not hand me downs. I wanted not to have to grow my own food. I wanted SO MUCH. ALL THE TIME. I didn’t know about gratitude, because all I could feel was want. My life is VERY different now. My childhood was ROUGH, with abuse at the forefront. But guess what? I lived through it and I am stronger and more capable because of (or maybe in spite of) all that happened to me. I am amazing now. I have been rebuilt. I had the technology. I am better, stronger, faster (bonus points for you if you know where I paraphrased from).

So here, for Heather and for everyone reading this, a list of 10 things I am grateful for EVERY day:

  1. Supportive friends, family and chosen family.
  2. My husband of 26 years who loves me because of AND in spite of myself. He encourages me to be my best self.
  3. My grown ass son is healthy.
  4. A full pantry because that was not always the case.
  5. A skill set culled from a shitty childhood that allows me to do things others find impossible. (And according to my son would help me survive the Zombie Apocalypse.)
  6. My itinerant 21 year life as an Air Force wife. 13 moves in 21 years introduces you to a TON of people and helps you learn new things, whether you want to be taught or not.  See #1 –many of the friends came via this experience.
  7. Teachers who instilled in me a love of knowledge for the sake of just KNOWING things (I am a fount of useless information now).
  8. Travel and the experiences it affords me.
  9. Strength – of mind, body and spirit.
  10. Facebook – yes really.  It has allowed me to reconnect with people I thought long gone from my life.  And I get to see pics of my nieces and nephews all the time!
My Grand Niece Grace - apparently my love of shoes is genetic.
My Grand Niece Grace – apparently my love of shoes is genetic.

So be grateful for who you are and what you have.  What are YOU grateful for?  Share in the comments, I’d really like to know!

On another note of Gratitude, I am grateful to have the scratch to participate in Chefs to the Max to benefit food writer Max Jacobson who was hit by a car while crossing the street 2 days before Xmas.  he remains in critical condition.  To learn more, click on the links.  The first event is Sunday January 19th at RX Boiler Room at Mandalay Bay.  There are about 30 tickets remaining for this star studded culinary event (Of course I will post pics!) and if you are in Vegas and can attend, you should!  A fish throwdown with Bobby Flay and Rick Moonen?  Yes, really!

And CHEERS to Heather and her recovery and survivor-ship! Many long and happy years to you!

In the Moment

My Dad told me that he took his watch off April 25th 2007 and hasn’t put it back on since. WHY?  He had a massive heart attack that day and decided that what was going on around him was so much more important than what was going on with the face of his watch. 

In July 1985 I had a similar experience. I nearly died in a car wreck. First they thought I was dead, and then they thought I was paralyzed. If I had pics of the car or me after the accident, I’d post them. As I lay in bed watching Live Aid in the hospital room I made a decision to live in the moment. I made a decision to embrace everything that was thrown at me. I made a decision to take risks and live as if each and every day was my last. I know I did some unpopular things. I know I did some things that pissed off other people.  That’s just too fucking bad. I think I have done a pretty good job with what was thrown at me.

Dad and I geared up to jump out of a plane!

Dad and I geared up to jump out of a plane!

So, why talk about this here? Because sometimes I forget and sometimes I need to be reminded. In March 2010 I received a phone call that changed my life and career path.  Initially I said no, but hubby John encouraged me to say yes, even with the negative circular dialog in my head:

  • What if I fuck up?
  • What if they hate me?
  • What if I can’t do what they want?
  • Is anyone going to yell at me? I can’t take that shit!
  • Isn’t there anyone more qualified for this job?

IMHO – if you don’t stretch your comfort zone, you never really grow. Risk taking has to become part of your regular life. It’s funny, I am perfectly comfortable taking risks with money and my well-being, but when it comes to putting myself out there for potential ridicule, I pull up on the reins. I have no idea how theater people and musicians do it!  I will jump out of a plane or rappel down a waterfall, but auditioning makes me CRAZY – like can’t sleep, vomiting in the trashcan crazy.  But I am determined to take more risks and put myself out there even more (as witnessed by launching myself onto the web). Luckily I have a few cheerleaders and a couple of coaches in my corner. If you don’t have that, you might be hanging around with the wrong people.

So here are my wishes for you for 2014:

  • I wish you would live in the moment! Put down the damn phone during social gatherings after you “check in” and LIVE IN THE NOW, not on the web. FB will be there when the friends are gone, enjoy the friends while you are with them.  And take pictures so you remember the days!

Celebrating friend Janet's birthday at Pinot Brasserie

Celebrating friend Janet’s birthday at Pinot Brasserie

  • I wish you would take chances you never thought to take before.
  • I wish you would follow your gut and go for it!
  • I wish you would create a Vision Board for what you want.
  • I wish you would try new food and, new restaurants

Friend Christian getting ready to eat balut - look it up.

Friend Christian getting ready to eat balut – look it up.

2013 was filled with chances for me to stretch, grow and spread my wings. Did I take all of them? I am not sure. Did I take as big a bite of life as I would have liked? Maybe. 2014 will be filled with challenges and changes and I am ready. Tomorrow is my birthday and the official beginning of LeAnne-uary. I plan to celebrate all month long, so if you are reading this and see me out and about in Vegas – buy me a drink! It’s my birthday dammit!

What are you going to do in 2014?  Other than launching this site, what do you think I should do in 2014 (other than stop smoking and cussing so much, Mom)?  Share in the comment section – I’d love to hear!

Next week?  Attitude of Gratitude – Live it, Love it!

Comfort – Tomato Soup

It was my intention to write about my weekend in SoCal, but in light of Sandy and all the people I know affected, I thought I would change tactics. All my good thoughts to those of you affected by Sandy.

“Music hath charms to soothe a savage breast, to soften rocks, or bend a knotted oak.” William Congreve.

If that is true, what calms a quaking soul? When we are sick, afraid, nervous, depressed, or stressed, we often turn to “comfort food” because we are trying to calm ourselves in one fashion or another. When a situation has you locked in or hunkered down, what makes you feel safe? What constitutes “comfort” is different for everyone, but for me it depends on the emotions or situations. When I feel under the weather (no pun intended, re: Sandy), I want soup. If I am down in the dumps or stressed out, I want a carb load (can you say pasta?) which usually leads to a nap. Friend Dani turns to pot pies or scrambled eggs and tortillas. Friend Lynn wants grilled cheese and soup. Weekly Reader (thanks!) Clarica wants pot roast. I have never heard anyone say that a salad was comforting to them.

I have heard everything from mac & cheese, to pancakes to chocolate as a “comfort food”. But why is it that those foods actually COMFORT you? Is it the sense of well being from eating something hearty? Does it cause memories of Mom (or Grandma) to come flooding back? Is it the chemical euphoria from carb overload? Are all of your “comforts” high calorie? Things you don’t normally eat? Are these foods saved only for just such an occasion and only enjoyed when “needed”?

I want the warm cozy feeling

I can only speak for myself, but when I think of “comfort food” I want the warm cozy feeling I get when I am eating said food.  As if I have been hugged from the inside and I always want something warm, but Friend Lynn says when she is down in the dumps she wants ice cream. I think the one thing in common for all of these foods is a particular “mouth feel”. Smooth, creamy, succulent, etc. And almost all of them are RICH in one fashion or another.

I know you want to know how to make tomato soup, so here is an EASY recipe for my Cheater Tomato Basil Soup. It’s called “cheater” because you start with canned goods and it’s perfect for those weathering the storm.

Cheater Tomato Basil Soup

I have updated this recipe to include Vegan substitutions. They are listed in parentheses in green for those who choose plant based options.

1 stick of butter (1/4 C Olive Oil)
2 cloves garlic, crushed
2 cans – 28 oz each – crushed tomatoes
1 can – 46 oz vegetable juice (like V8)
2 Cups Chicken stock (vegetable stock)
3 Tbsp dried basil
1 Cup fresh Basil leaves cut chiffonade –divided
Heavy cream or ½ & ½ (Your favorite non-dairy milk substitute – coconut or oat milks work well here. Thickness is key here to create the right mouth feel.)
Parmesan Cheese and/or pesto for garnish (optional)

Special equipment needed: hand or stick blender. This is the one I use: Cuisinart Smart Stick

In a large heavy stockpot, melt butter over medium heat. Add garlic and cook until fragrant, stirring frequently. Do not let garlic brown, about 1 minute.

Add tomatoes, vegetable juice, dried basil and chicken stock. Heat to a slow boil and reduce heat to a simmer. Simmer for 30 minutes.

Using a hand blender, puree the soup until very smooth. It could take several minutes depending on the blender and the brand of tomatoes you used.

Stir in most of the chiffonade basil and reserve some for a garnish.

Immediately before serving, mix in the cream to desired consistency. Do not boil the soup or

Other comfort foods:

Mac & Cheese – or as Sister Nancy likes to call it, Crack & Cheese

Potato Leek Soup

I want to thank all of you for reading and SHARING this blog. Each week I am astounded at the ever growing readership and that is mostly thanks to all of you!

Next week, drinking my way through breweries is SoCal. Until next time, go out and make your OWN Food Memories.

Summer in the City

We all have summertime rituals and mine have changed over the years, depending on my age and location.

When I was young in upstate New York, my mom was the concession manager for the local lake’s food booths. It meant long days spent at the lake, swim lessons with the lifeguards (Moment of Truth – my sisters and I all had crushes on different members of the life guard squad), and all the summertime food you can imagine. If you click on the link, we used to sit up on the grassy area so Mom could see us from the concession windows. I learned to spin cotton candy, work a commercial popcorn machine, and had my hair totally bleached out to strawberry blond by the sun. Of course it was child labor, and I wasn’t paid, but I didn’t care and I only worked at closing or when it was REALLY slow. It was a treat for me. I will never figure out how Mom put up with all those teenagers!

One of the rituals we had was stopping at a farm stand and picking up huge paper bag or burlap sack of corn on the cob and that was dinner. Dripping with butter and eaten off flimsy paper plates -you know, the kind with the dimples around the edges – I didn’t think anything ever had or ever would taste so good! I still believe that. We also had treat nights when a trip to The Country Cone on 9G was in order. And let’s not forget the Friendly’s ice cream sundaes…

In Maine, where I lived for a short while, we waited with baited breath for Memorial Day Weekend when the Houlton Farms ice cream stand would open. There was very little entertainment in northern Maine, so when “The Dairy Bar” opened it was a town event! There was no parking and a line around the block. They had the BEST soft serve ice cream. These days I have to accept Dairy Queen as my only soft serve option. No Carvel. No Houlton Farms…boo hoo for me (and don’t talk to me about Luv-It – it’s too far to drive for a quick cone).

Here in Vegas summer starts early and I get to grill year round. So I can hardly call a cookout a Summertime Ritual. As stated above there is no GOOD soft serve near me, so what is my Summertime Ritual? It’s still corn on the cob! Instead of the burlap sack from a farm stand, I get a whole box from the local grocer and have at it! There is something so summery about eating corn on the cob. I don’t care if it is grilled, boiled or steamed, I just love it! In San Antonio I came to love the way the Mexican street food trucks did it, with a creamy mayo sauce, chile and sometimes queso fresco or cotija.

So here’s to corn on the cob and the official beginning of summer for me!

Food Memories this week have been slim since we spent time lounging by the pool. Snacks and drinks at RM Seafood, a wedding reception, and steaks on the grill, all with friends from LA top the list.

Until next week, go out and make your OWN Food Memories!

Even as a kid I loved that song by the Lovin’ Spoonful. As a kid growing up in the country I LONGED for summer in the city even though I didn’t understand all the lyrics in the song. I live in a city now and I don’t regret it one bit. I don’t miss the country life, except maybe for the produce.

Reduce, Reuse, Recycle

First of all, Thank You! to everyone who shared the blog last week – there was a record number of hits. Keep sharing and Thank You again!

I have come to the realization that I am obsessed with anything that is made from reused/recycled flatware, utensils or silverware! And they keep popping up at me, everywhere I turn. It’s kinda like the shopping gods WANT me to find these things! I have no idea WHY, but I think I can remember when it started. Years ago while living in Maine, Friend Beth and I went to a craft fair and I was tickled by these wind chimes. I had to have them. At the time it was a major expense for me, but I splurged and bought them anyway. They have since tarnished and I leave them that way on purpose.

Flash forward several years. A few years ago Friend Dani and I went to an outdoor art fair and I had this keychain custom made. I had the artist (I have woefully forgotten the name) make them for my sales team members that were attending a conference with me. It was homage to “Rock On” – a phrase I use far too frequently.

For Mother’s Day John gave me a “spoon ring”. You older readers are well acquainted with these small affectations that are a throwback to the 70’s. I think everyone had at least one back then. For those of you NOT in the know, a “spoon ring” is the decorative handle of the spoon cut away from the bowl of the spoon and turned into a circle for your finger. I thought it was really cute of him to give me that considering my blog title and Twitter handle.

Now, everywhere I turn I am confronted by artwork, tools, clocks and jewelry made from flatware, utensils and silverware. Is someone trying to tell me something? My fave is the octopus necklace below. How cool is that?!
Available here

I am thinking I need this! Get it here.

John already bought me this bracelet. Purchase here

And how interesting would THIS be on your desk? Shop here

It leaves me wondering who used these tools for their original purpose? How did someone come up with the idea to make use of them in a new way? What would have happened to them if they weren’t reused/recycled? (Moment of Truth – I am not the least bit crafty, in fact I am decoratively impaired and I don’t even accessorize well, but I appreciate and admire crafters and their work.) I am now enthralled with the idea of recycled art and reuses for things. For some time now I have been reusing interesting “craft beer” bottles to hold my olive and grapeseed oil in my kitchen (I just put a re-sealable wine decanter top on them for pouring). That’s about as crafty as I get.

Think about your kitchen. What do you recycle? Do you compost? Are you cleverly reusing something in a way not originally intended? Great! Be sure to comment and share your stories. I love to hear them.

Food Memories this week include making soup for Friend Laurie in my new Blendtec blender, a lovely Ancho Chile and Cider glazed pork loin and a fantastic shrimp boil for Father’s Day with some of our dearest friends.

Changes are coming to this blog – pretty soon I will start sharing recipes I find from different sources that are fantastic, or recipes that I develop. Also, take the time to visit our sponsors if you are so moved.

Until next week, go out and make your OWN Food memories!

Public Service Announcement – Since 1988 I have been using canvas grocery sacks. I began actively recycling in 1992. I had to rinse, scrape labels off and drive the recyclables to the center and I continue to make attempts to reduce my carbon footprint. Take a stand and if you haven’t already started using your own reusable bags at the store, try it! They are stronger, last longer and you won’t have so many of the little plastic bags floating around your house. It’s a little change that can make a big difference down the line. If this isn’t your thing – try something else to reduce – reuse – or recycle!

Memorial Day

As a retired Military wife, it would be easy for me to do a blog on Military Service. 13 moves in 21 years; pride in my husband’s Air Force Career; the globe spanning friends I have, etc. But think about the word MEMORIAL…it’s about memories.

It would be easy for me to write about Holiday BBQ’s and long weekends. But I won’t.

I always write about Food Memories and the people who help me make them, but this weekend at an outdoor concert – English Beat FYI – during Punk Rock Bowling weekend, I realized everything old is new again. I watched this crowd of people and there was no ONE singular style, age bracket or other identifier. The things that did stand out were the Mohawks. For those of you who didn’t know, I had a modified ‘hawk back in the day, complete with bleach blond tips on my red spikes. I haven’t seen this many ‘hawks since I was in college! It astounded me.

Of course that led me to think about food trends that come and go in waves. For years restaurateurs could only use what was in season, what was locally produced or procured and they made the best of it. With advanced shipping and commercial farming procedures, restaurateurs had access to far-away ingredients and out of season ingredients. And that’s the way it was for years; putting all things on the menu at all times regardless of the appropriateness of it. We all suffered for it. Poor quality and crappy, tasteless produce, just because we COULD get it. And of course we all still fall prey to wanting those strawberries in December, and they almost always taste like cardboard.

These days there is a resurgence in shopping locally, using only in season ingredients and using everything! For ages, people would never think twice about using an entire animal and eating ANY part of any animal. Chris Cosentino from Incanto, in San Francisco, is amazing. He has really upped the ante in using the ENTIRE animal. Until a few years ago I rarely ate any offal at all – only livers – but now I am a JUNKIE for sweetbreads and I also love kidney. And I have Brian Howard to thank for my introduction to pig brain mayo – yes, really.

Check out used bookstores and thrift shops for OLD cookbooks and you will find numerous recipes for offal and little used produce. When was the last time you ate a persimmon? Brussels Sprouts? Fiddle head ferns? Whole artichokes? Dandelion greens? Try thinking of something old and making it new again. As the song goes, try revitalizing your taste buds and remember, everything old is new again.

Food Memories this week include eating with High School friend Jimmy S. at Herbs & Rye, smoking a turkey in my Big Green Egg; snacking, drinking and dancing my way down Fremont Street with hubby and friend Dani B.

Until next week, go out and make your OWN Food Memories!

Behind the Scenes at Vegas Uncork’d

I love a Foodie event as much as the next person, and once a year I get the opp to work one of the BIGGEST in my city. Let me tell you it is VERY different than simply putting on a cocktail dress and attending one!

A few years ago I was contacted by an old friend from High School who wanted me to work with him when he came to town for Bon Appetit’s Vegas Uncork’d. Initially I demurred and said that my skill set wasn’t what Tim thought it was, and then, after much persuasion, I relented and participated. And I have been doing so each year for T.W. Garner – the makers of Texas Pete Hot Sauce.

When you walk into an event like this and see all the uber-cool Chefs and sample all their food, did you ever stop to wonder what goes into it? Well, let me fill you in on a LITTLE bit of what I saw.

Weeks, in some cases MONTHS, before the event, chefs start working on their sampling menu. Should they showcase something on the regular menu? Feature a potential NEW item to get customer reactions? Create something exclusive for this event? In the case of Texas Pete (TXP from here on out), because there is no brick and mortar location here in Vegas, whatever we make is to showcase the sauces and it changes every year.

Because TXP travels in from Winston-Salem, NC, there are a LOT of logistics that go into making the whole scene happen. Product, banners, logo merchandise and specific food items need to be shipped in. This year pork bellies from Newman Farm arrived for braising (previous years included Wagyu beef, Newman Farm pork tenderloin and edible flowers), chef’s jackets with embroidered logos and cases of sauces arrived. The biggest challenge is that because TXP doesn’t have a restaurant here, we work as guests in a local hotel kitchen, and sometimes the shipped in products don’t end up where they are s’posed to go. There is undoubtedly confusion on the part of the shippers AND the receivers and the packages get misdirected. A few things did NOT arrive and there was last minute knees bent running about to fix the problems.

This year we had the pleasure of working with Caesar’s team and Chef Scott Green. They were incredibly accommodating and it was even better that the event was held AT Caesar’s and we didn’t have to transport all the goods from another property the night of the event as we have done in the past (major pain in the ass). We did, however, walk MILES of underground tunnels to get from the loading docks to the kitchens to the pool area (where the event was held) and back. (Moment of Truth – I lost 5 lbs this week because of all the walking, “weight” lifting and lack of time to eat). I worked in the kitchens and tunnels and I worked in the booth helping to put out Chef Tim’s creations.

I have no horse in this race so why do I do it? I can promise you that it isn’t the money. It’s mainly for the challenge I guess. I LIKE problem solving. I like being behind the scenes, knowing that I helped pull together a good event and seeing all the insider stuff. For those of you that don’t know, I am NOT a CHEF (I am a really good cook) and I work from home. Each year after this event it takes me 3 days to recover from the week of 16 hour days. I am physically and mentally exhausted. Is it because I don’t work full time that I don’t have the stamina to do this on an extended basis? Am I a wimp, a whiner, a cry baby? Yeah, maybe a little…I think next year I may just put on the cocktail dress and attend rather than work it…nah, just kidding. One thing I know for sure is that I DON’T want to be a Chef. They work too hard.

Biggest downer? My apron was stolen/lost at the Grand Tasting and my phone with all my cool pics on it is now GONE, along with everyone’s contact info. So there’s only one pic and I am not in it! If TXP shares the photos with me, I will post them in an addendum blog.

Left to right – Chef Larry McFadden, Chef Tim Grandinetti, and Chef Nate Duensing – I am their cohort in crime for this event.

This week’s Food Memories include some great bites at The Grand Tasting, Saturday Night Truck Stop at Tommy Rockers and Mother’s Day Brunch at Simon complete with a Bloody Mary bar.

Because I failed to get cocktail sauce for my shrimp, I added them to my Texas Pete spiked Bloody Mary. Oh, and BTW, Chef Kerry Simon tweeted Texas Pete Garlic Hot Sauce as his hot sauce of the week.

Until next week, go out and make your OWN Food Memories.

Earth Day and William Shakespeare

As I do every year on the 23rd of April, I remember my fave English teacher from High School – Frank Sullivan – and I revel in the way he taught me to LOVE Shakespeare. In case you were wondering, Shakespeare died on his birthday, April 23rd. (Another author who died April 23rd is Miguel de Cervantes from Alcala, Spain – we saw his home when we lived in Spain. Sully introduced me to him too – via Man of LaMancha). Thanks Sully!

Sunday was Earth Day and like any eco-minded citizen I was thinking of how what I do has an impact on Mother Earth. (Moment of truth – I hate it when people use “impact” as a verb.) Recently while traveling I had some food trash to toss and I was searching for a bin while waiting in line. One of my fellow travelers pointed out a recycling bin to me and I explained that it was TRASH, not recyclables. He went on a tirade about how he didn’t see the point in recycling because it didn’t make anything “cheaper”. In a controlled voice (difficult for me, let me assure you), I explained that recycling wasn’t about making things cheaper it was about not turning our planet into a gigantic landfill of steaming trash. Because he was truly ignorant and unwilling to learn, I recited the line about teaching a pig to sing in my head and turned my back on him.

I am only one, but I am one. I cannot do everything, but I can do something. And I will not let what I cannot do interfere with what I can do. Edward Everett Hale

Therein lies the truth to everything, but in my mind particularly to Earth Day. So here, in addition to recycling, is what I do to make a small difference:
– I have used canvas sacks for my groceries since 1988 – once again I was fashionable before it was cool. I now have too many bags – John says I need to get rid of some and pass them on to other eco-minded people. Call me if you want to own one of my collection.
– Our herb/veggie garden is organic. It’s not only about keeping chemicals off our food, it’s about not killing bees and not putting crap into our VERY shallow water table here in the desert.
– Support local Farmers, Co-Ops and Farmers’ Markets – I pick my own at Gilcrease, shop the Farmers’ Markets when I can get there (great for interesting, uncommon stuff, but WAY more expensive. Be prepared for a little sticker shock), and I recently started using Bountiful Baskets check them out! Not only are you supporting and encouraging local business, but locally produced food you buy doesn’t have to be flown in!
– I began composting – I know according to my HOA that I am not supposed to. But mine is contained, has no odor and my neighbors don’t even know I have it because it is well maintained. You can buy a bin at Costco or other retailer, here’s a pic of the one I use, and set it up in your back yard and get your own heap going.
– I buy sustainably caught, raised, and procured meat and fish when possible. Check out Monterey Aquarium’s Seafood Watch info on Sustainable Seafood. There’s even an app for your phone so you can check on the go! Thanks Rick Moonen for the education! Also check out Blue Oasis Shrimp (available at Albertson’s across the Vegas Valley) – grown in a sustainable facility in the desert believe it or not! No freezing, no jet fuel used for delivery, cleanly raised organic shrimp!
– I drive a car big enough for my purposes that gets at least 25 MPG on the highway.
– I support environmental charities like The Arbor Day Foundation.

To celebrate Earth Day this year, I made a Mainly Meatless dinner (of course there was bacon) of great seasonal veggies and falafel for dinner. The Meatless Monday movement has taken hold, but I don’t participate. I eat whatever strikes my fancy and if Veggie Night is Thursday instead of Monday, so what?

I challenge you to look at how you shop, eat, garden, recycle and see if you can make a small (or big) change that will make you feel like you are contributing to the GREEN solution.
This is what part of my garden looks like today. You see strawberries, mint, thyme, marjoram, mint and a tomato plant in the pot.

This week’s Food Memories are eating fiddle head ferns for the first time in more than 15 years (LOVE them), finding a vintage copy (older than I am!) of Larousse Gastronomique during a Cash Mob outing to Dead Poets Books, sushi and beer with the Bells, A fun Beer Festival at Tivoli Village, my first trip to the Downtown Farmers Market, and harvesting my own leeks! This weekend you can find me at the Foodie Fest at the Silverton. A portion of the proceeds will be going to my pet charity – Three Square Food Bank. Hope to see you there!

John at the Beer Fest