I'm so far behind, I haven't even read this month's Cooking Light, yet.
Okay, wait. I don't mean read, I mean skim. Looking for recipes, you know. It's been a long time since I've been able to sit down and actually read the darn thing.
One reason I've been writing entries about my new Celtic cookbook (besides the fact that I LOVE it!) is that I haven't had time to look at my other new cookbooks. But I did get others.
Like: The Cheese Board Collective Works. Just like that.
I was begging for this book and I'm delighted I have it. If you live in the East Bay and you've never had the Cheese Board's pizza - well, just drop what you're doing and get over there, RIGHT NOW.
They are in Berkeley on Shattuck. In the Gourmet Ghetto.
In the East Bay, there are two kinds of pizza:
Italian (or Chicago), best personified by Zachary's, with the flakey crust, incredible tomato sauce and rich, salty toppings. Great sausage. Actual stuffed pizza that you will not find better, anywhere.
Then there's what I call New Age Pizza. This is the Cheese Board style: delicate, flavorful crust, fresh herbs, cheese made from raw milk, sheep's milk, goat's milk. Experimental toppings like corn, eggplant, or cabbage. Fresh, organic ingredients.
Yum. You have no idea.
So now I have their cookbook, with recipes not just for pizza, but for bread and buns and scones. There's a chapter on cheese, which is less about recipes and more about description. Great information.
There goes the diet.
As I try the recipes, I'll blog about them. This is real cooking and comfort food. I can't wait.
Monday, January 14, 2008
Thursday, January 10, 2008
The Continuing Saga of Celtic Folklore Cooking
Breads, Porridges, and Breakfast Foods
This entry could amount to the confessions of a breakfast junkie. I love breakfast. I'm not sure I've missed one in years, unless I was scheduled for a cholesterol check.
I eat a variety of dishes for breakfast. Hot cereal, pancakes, waffles, muffins, eggs, bacon, potatoes, toast... I take them all at one time or another.
You know what my favorite is?
Oatmeal.
Yep. Plain, old-fashioned oatmeal, with butter, brown sugar and milk. No raisins, please.
These days, I've altered it a bit, going for honey, cream, and cinnamon. Sometimes I'll put applesauce in it, but I prefer it the plainer way. Complete, homey goodness.
Well, you can imagine that a book on Celtic cooking would have recipes for porridge. You'd be right, too.
1 cup water (or half water, half milk)
3 tbsp oatmeal
dash of salt
Add the oats to the water and bring to a boil. Add the salt and stir at a low heat for about five minutes.
Please don't use those horrid instant oatmeal packets. If those are in your house, throw them away at once!
I'll wait.
Did you know fairies like porridge, too? It's in there. There's also Pratie Oaten (potatoes and oatmeal fried in butter), Burstin, Flummery, and Furmenty, and I'm not making that up.
That's just the first few pages of this section. There are fritters (oh, how I want to try Elder Flower Fritters), pancakes, Hot Cross Buns, and Boxty.
Did you know that Cinnamon Toast used to be made with claret mixed with the sugar?
There are bread recipes (soda, rhubarb, or onion), scones, Crescent Moon Rolls, Dumbcake (I'm not certain one is supposed to eat that), corn dollies and pumpkin bread.
Did the Celts have pumpkin? I thought that was New World.
Doesn't it sound wonderful? Makes you long for morning, so you can put on a pot of tea and have breakfast.
This entry could amount to the confessions of a breakfast junkie. I love breakfast. I'm not sure I've missed one in years, unless I was scheduled for a cholesterol check.
I eat a variety of dishes for breakfast. Hot cereal, pancakes, waffles, muffins, eggs, bacon, potatoes, toast... I take them all at one time or another.
You know what my favorite is?
Oatmeal.
Yep. Plain, old-fashioned oatmeal, with butter, brown sugar and milk. No raisins, please.
These days, I've altered it a bit, going for honey, cream, and cinnamon. Sometimes I'll put applesauce in it, but I prefer it the plainer way. Complete, homey goodness.
Well, you can imagine that a book on Celtic cooking would have recipes for porridge. You'd be right, too.
1 cup water (or half water, half milk)
3 tbsp oatmeal
dash of salt
Add the oats to the water and bring to a boil. Add the salt and stir at a low heat for about five minutes.
Please don't use those horrid instant oatmeal packets. If those are in your house, throw them away at once!
I'll wait.
Did you know fairies like porridge, too? It's in there. There's also Pratie Oaten (potatoes and oatmeal fried in butter), Burstin, Flummery, and Furmenty, and I'm not making that up.
That's just the first few pages of this section. There are fritters (oh, how I want to try Elder Flower Fritters), pancakes, Hot Cross Buns, and Boxty.
Did you know that Cinnamon Toast used to be made with claret mixed with the sugar?
There are bread recipes (soda, rhubarb, or onion), scones, Crescent Moon Rolls, Dumbcake (I'm not certain one is supposed to eat that), corn dollies and pumpkin bread.
Did the Celts have pumpkin? I thought that was New World.
Doesn't it sound wonderful? Makes you long for morning, so you can put on a pot of tea and have breakfast.
Wednesday, January 9, 2008
The Celtic Cookbook
Celtic Folklore Cooking
by Joanne Asala
I’ve been browsing through my Celtic cookbook. One of the best things about it (besides the recipes) are the stories scattered throughout. These are tales from the past, things like Cardiwen’s Cauldron, a busy tale of a an ugly son, a protective and vengeful mother, the servant who innocently received a spell meant to help the son and the chase that ensued.
There’s the Milkmaid and the Sailor, about a girl who falls under an enchantment when a mysterious sailor touches her apron. She is doomed to follow him everywhere, until her brother cuts the apron strings and throws the apron in a fire.
Sometimes the stories are related to the recipes, such as the story about Whiskey, You’re the Devil, or the history of Hot Cross Buns. More often, they tell of us of the culture and the way of life in Ireland (or Wales or Scotland) long, long ago.
They are amusing from our point of view, of course, but I like how the stories show us the people. I only hope that a few thousand years from now, the stories they tell about us, will be as enjoyable.
The author also sprinkles ancient proverbs throughout the text and these are hilarious. ‘Course, if you think about them, you nod your head and say, “well, of course.” But you have to think about them.
“Chicken today and feathers tomorrow” (Irish proverb)
“If you go into the forest for a day, take bread for a week.” (Irish)
“Tea seldom spoils if water boils.” (Scottish)
See what I mean?
The history of the recipes is discussed and which holiday(s) the food is sacred to. And whether or not one should share it with the fairies.
That might be important to know.
by Joanne Asala
I’ve been browsing through my Celtic cookbook. One of the best things about it (besides the recipes) are the stories scattered throughout. These are tales from the past, things like Cardiwen’s Cauldron, a busy tale of a an ugly son, a protective and vengeful mother, the servant who innocently received a spell meant to help the son and the chase that ensued.
There’s the Milkmaid and the Sailor, about a girl who falls under an enchantment when a mysterious sailor touches her apron. She is doomed to follow him everywhere, until her brother cuts the apron strings and throws the apron in a fire.
Sometimes the stories are related to the recipes, such as the story about Whiskey, You’re the Devil, or the history of Hot Cross Buns. More often, they tell of us of the culture and the way of life in Ireland (or Wales or Scotland) long, long ago.
They are amusing from our point of view, of course, but I like how the stories show us the people. I only hope that a few thousand years from now, the stories they tell about us, will be as enjoyable.
The author also sprinkles ancient proverbs throughout the text and these are hilarious. ‘Course, if you think about them, you nod your head and say, “well, of course.” But you have to think about them.
“Chicken today and feathers tomorrow” (Irish proverb)
“If you go into the forest for a day, take bread for a week.” (Irish)
“Tea seldom spoils if water boils.” (Scottish)
See what I mean?
The history of the recipes is discussed and which holiday(s) the food is sacred to. And whether or not one should share it with the fairies.
That might be important to know.
Monday, January 7, 2008
New Cookbooks
I got some new cookbooks for Yule. They were on my wishlist, which is now empty. It was quite a haul!
My favorite is Celtic Folklore Cooking by Joanne Asala. It's published by Llewellyn Publications, 2007. It's just incredible, with all kinds of tidbits and poems and descriptions of Celtic life and traditions.
Like the author, I feel connected to Ireland, as if I lived there in another life. I love all things Irish and fairies and Druids and this book tells me about that and the food they ate, too! It doesn't get any better.
Being a book about Irish cuisine, the chapter on beverages is quite long and satisfying. We have Syllabub and eggnog and hot whiskey and buttered rum. Spring wine. Ale. Mulled cider and milk punch. Along with stories about John Barleycorn and about wassailing. Traditional times the drink is served and how it fits into the Wheel of the Year and celebrations of the seasons.
I'll post more about each section as time allows. I'm already trying some of the winter drinks and this promises to be a cookbook I use all the time!
My favorite is Celtic Folklore Cooking by Joanne Asala. It's published by Llewellyn Publications, 2007. It's just incredible, with all kinds of tidbits and poems and descriptions of Celtic life and traditions.
Like the author, I feel connected to Ireland, as if I lived there in another life. I love all things Irish and fairies and Druids and this book tells me about that and the food they ate, too! It doesn't get any better.
Being a book about Irish cuisine, the chapter on beverages is quite long and satisfying. We have Syllabub and eggnog and hot whiskey and buttered rum. Spring wine. Ale. Mulled cider and milk punch. Along with stories about John Barleycorn and about wassailing. Traditional times the drink is served and how it fits into the Wheel of the Year and celebrations of the seasons.
I'll post more about each section as time allows. I'm already trying some of the winter drinks and this promises to be a cookbook I use all the time!
Sunday, January 6, 2008
Eating on Vacation III
Yesterday, I rambled on about Filippi’s. Great Italian restaurant. But the real reason we visit Oceanside (well – except for the relatives) is Marieta’s Mexican Restaurant.
Right in Oceanside, Marieta’s has lovely, homey Mexican food. I grew up in Tucson and I’m truly picky about Mexican food. I like the Real Thing, spicy and tasty. And please don’t give me a Margarita made with that horrid sweet & sour stuff. Use a lime, please. Sugar isn’t even necessary, as far as I’m concerned.
Like most Mexican places, they start you with chips – thin, lightly fried, and slightly salty. The salsa is finely blended, with generous use of cilantro and peppers. Some people might like it to be milder, but I’m happy. They also give you a little bowl of spicy, marinated carrots and onions. My husband’s 12-year old nephew and I agree to share these and we always have to ask for more. Such good stuff!
The food is simply good. I’ve never had a bite of anything that wasn’t top-notch. Well, until this time. I had to agree with my father-in-law: the rice was not up to standard. It was just blah. I didn’t notice until he mentioned it, because I always mix my rice and beans and add salsa (a habit from childhood). And frankly, lately I’ve taken to avoiding the rice in Mexican restaurants, because it’s always white rice. No fiber and waste of calories as far as I’m concerned. But I tried it here and when I tried a spoon of rice alone, it was like eating air.
Rice aside, everything else was better than ever. The beans are made the way your Mexican grandmother would make them, if you have one of those. I had the pollo mole and it was spicy and good. My husband always has the chili Colorado and he’s always happy with it.
There’s nothing exotic here, just typical Mexican food for Americans, so you get the enchiladas and tacos and burritos. They do have an extensive seafood section, with lots of fresh catches, all cooked with generous spices or sauces. The grilled shrimp is fabulous. There is also a popular Sunday brunch, but I’ve never done that.
Even though it’s typical food, it’s truly good. A big step above the usual chain places and I wish we had something like it in my neighborhood. There’s not much that’s good east of the Caldecott Tunnel. There are a couple of places I like in Berkeley – Mario’s and Cancun – but we never go to Berkeley to eat (wish we did). We always joke that for good Mexican food, we need to go to Oceanside.
Right in Oceanside, Marieta’s has lovely, homey Mexican food. I grew up in Tucson and I’m truly picky about Mexican food. I like the Real Thing, spicy and tasty. And please don’t give me a Margarita made with that horrid sweet & sour stuff. Use a lime, please. Sugar isn’t even necessary, as far as I’m concerned.
Like most Mexican places, they start you with chips – thin, lightly fried, and slightly salty. The salsa is finely blended, with generous use of cilantro and peppers. Some people might like it to be milder, but I’m happy. They also give you a little bowl of spicy, marinated carrots and onions. My husband’s 12-year old nephew and I agree to share these and we always have to ask for more. Such good stuff!
The food is simply good. I’ve never had a bite of anything that wasn’t top-notch. Well, until this time. I had to agree with my father-in-law: the rice was not up to standard. It was just blah. I didn’t notice until he mentioned it, because I always mix my rice and beans and add salsa (a habit from childhood). And frankly, lately I’ve taken to avoiding the rice in Mexican restaurants, because it’s always white rice. No fiber and waste of calories as far as I’m concerned. But I tried it here and when I tried a spoon of rice alone, it was like eating air.
Rice aside, everything else was better than ever. The beans are made the way your Mexican grandmother would make them, if you have one of those. I had the pollo mole and it was spicy and good. My husband always has the chili Colorado and he’s always happy with it.
There’s nothing exotic here, just typical Mexican food for Americans, so you get the enchiladas and tacos and burritos. They do have an extensive seafood section, with lots of fresh catches, all cooked with generous spices or sauces. The grilled shrimp is fabulous. There is also a popular Sunday brunch, but I’ve never done that.
Even though it’s typical food, it’s truly good. A big step above the usual chain places and I wish we had something like it in my neighborhood. There’s not much that’s good east of the Caldecott Tunnel. There are a couple of places I like in Berkeley – Mario’s and Cancun – but we never go to Berkeley to eat (wish we did). We always joke that for good Mexican food, we need to go to Oceanside.
Friday, January 4, 2008
Eating On Vacation II
We had a chance to visit my daughter and her husband for a day, while on vacation last week. Like me, Mary is a foodie, and so is Alec. So after a few hours of climbing over cliffs and exploring tide pools, they knew exactly where to take our famished group for a late lunch.
Filippi’s Italian Grotto. It’s in Little Italy in San Diego and Oh My Goodness. This was Heaven.
Filippi’s is a delicatessen – a tiny store packed to the rafters with olive oil, sardines, and a hundred specialty Italian items. Prosciutto. Smoked Provolone. Aged Parmesan. The freshest bread you can imagine.
But the real secret is the restaurant. Even at 3:30, there was a line. As you squeeze through the narrow aisle past the meat counter, the hostess takes you back to a room with tables. Then another room with tables. And another one. It was like a space warp or something. The inside was bigger than the outside!
We decided to forgo the excellent pizza and ordered a large antipasti for the four of us to share. Then we ordered lasagna and ravioli with meatballs and sausage. Alec had a meatball sandwich, deciding to concentrate on the main attraction. The sausage is freshly made in the store and was the best Italian sausage I’ve ever had, with a substantial sprinkling of caraway. Marvelous sauce with fresh parmesan cheese. A decent Chianti – I’m sure they had better ones, but we’re cheap when it comes to ordering wine in restaurants. There was enough food for two more meals, each. I’m serious!
Don’t bother with the rolls. Order the garlic bread and let yourself live.
Health-wise, it’s probably not something you’d do every week, although if you ate just a quarter of what you’re served, you’d probably be all right.
Can we get one of these in Walnut Creek?
Filippi’s Italian Grotto. It’s in Little Italy in San Diego and Oh My Goodness. This was Heaven.
Filippi’s is a delicatessen – a tiny store packed to the rafters with olive oil, sardines, and a hundred specialty Italian items. Prosciutto. Smoked Provolone. Aged Parmesan. The freshest bread you can imagine.
But the real secret is the restaurant. Even at 3:30, there was a line. As you squeeze through the narrow aisle past the meat counter, the hostess takes you back to a room with tables. Then another room with tables. And another one. It was like a space warp or something. The inside was bigger than the outside!
We decided to forgo the excellent pizza and ordered a large antipasti for the four of us to share. Then we ordered lasagna and ravioli with meatballs and sausage. Alec had a meatball sandwich, deciding to concentrate on the main attraction. The sausage is freshly made in the store and was the best Italian sausage I’ve ever had, with a substantial sprinkling of caraway. Marvelous sauce with fresh parmesan cheese. A decent Chianti – I’m sure they had better ones, but we’re cheap when it comes to ordering wine in restaurants. There was enough food for two more meals, each. I’m serious!
Don’t bother with the rolls. Order the garlic bread and let yourself live.
Health-wise, it’s probably not something you’d do every week, although if you ate just a quarter of what you’re served, you’d probably be all right.
Can we get one of these in Walnut Creek?
Thursday, January 3, 2008
Eating While On Vacation I
I find it amusing that vacations are so much to be desired, anticipated with relish, planned for, saved for and “yeah, we’re finally going!” But one thing that always has to be put aside, is healthy eating. I know that people who are on diets experience this. Weight Watchers, Jenny Craig, whatever you’re doing, you can’t do it on vacation.
Just eating a healthy diet is practically impossible.
Visiting family is the worst. I love these people. I don’t want to offend them. So I always approach the visit with the idea that I’ll eat whatever is offered and keep my mouth shut. It’s just for a few days, after all. A few days of processed food won’t kill me.
But, I do what I can.
My husband and I have started packing up some food to take with us. We used to be coffee snobs, until coffee began causing stomach problems and we had to give it up. But all the relatives are used to us showing up with our bag of Peet’s coffee and taking over their coffee pots early in the morning. We always offered to make enough for them, but they usually turned us down. They wanted wimpy coffee, preferably flavored with hazelnut or something. So we’d make our coffee, then wash the pot and leave it available for them to make theirs.
As we’ve begun eating a more natural diet, we’ve added things to packed food. Breakfast at the relatives’ homes is always a do it yourself option. So my husband packs his cereal and raisins and nuts, as well as a few bananas. ‘Course, the relatives usually have bananas; we just bring what we have to use them up. I bring my grains for hot cereal, some of my canned fruit sauce, local honey, some cream and my homemade yogurt. We now bring green tea instead of coffee.
I usually throw in a bottle of brandy or gin, too. Most of my husband’s relatives don’t have hard liquor in the house and I get antsy after a week.
Once we’ve arrived, I offer to cook, at least one meal. More, if they’ll let me. Then I hit the produce section and buy the freshest stuff I can find. Most of the grocery stores are things like Vons or Wal-Mart, so I’m rarely happy with the state of the produce. But it doesn’t come in a can.
I spend a lot of time biting my tongue in the eternal effort to stick to my resolution and not say anything about the food. I don’t give suggestions when they talk about what’s for dinner. I don’t refuse to eat at any particular restaurant (except Denny’s. They all know I won’t eat at Denny’s.
So far, no one has suggested McDonald’s so I’ve been spared that.)
I eat Aunt Jemima pancakes and Jimmy Dean sausage on the one day when breakfast is a group effort. I eat the Betty Crocker Salad, which I truly do not understand, and I ignore the white bread and margarine. If we’re going to be eating sandwiches, we’ll usually buy some whole grain bread at the store, assuring everyone that we wouldn’t dream of eating all their Wonder Bread.
I think it’s hilarious. And I hope I’m not coming across as snobbish, critical, or hateful. The simple fact is, I don’t eat the way most people do, and when I’m visiting, I’m putting my food preferences on hold.
No, I don’t need a medal. But when they come to my house – it’s my turn.
Just eating a healthy diet is practically impossible.
Visiting family is the worst. I love these people. I don’t want to offend them. So I always approach the visit with the idea that I’ll eat whatever is offered and keep my mouth shut. It’s just for a few days, after all. A few days of processed food won’t kill me.
But, I do what I can.
My husband and I have started packing up some food to take with us. We used to be coffee snobs, until coffee began causing stomach problems and we had to give it up. But all the relatives are used to us showing up with our bag of Peet’s coffee and taking over their coffee pots early in the morning. We always offered to make enough for them, but they usually turned us down. They wanted wimpy coffee, preferably flavored with hazelnut or something. So we’d make our coffee, then wash the pot and leave it available for them to make theirs.
As we’ve begun eating a more natural diet, we’ve added things to packed food. Breakfast at the relatives’ homes is always a do it yourself option. So my husband packs his cereal and raisins and nuts, as well as a few bananas. ‘Course, the relatives usually have bananas; we just bring what we have to use them up. I bring my grains for hot cereal, some of my canned fruit sauce, local honey, some cream and my homemade yogurt. We now bring green tea instead of coffee.
I usually throw in a bottle of brandy or gin, too. Most of my husband’s relatives don’t have hard liquor in the house and I get antsy after a week.
Once we’ve arrived, I offer to cook, at least one meal. More, if they’ll let me. Then I hit the produce section and buy the freshest stuff I can find. Most of the grocery stores are things like Vons or Wal-Mart, so I’m rarely happy with the state of the produce. But it doesn’t come in a can.
I spend a lot of time biting my tongue in the eternal effort to stick to my resolution and not say anything about the food. I don’t give suggestions when they talk about what’s for dinner. I don’t refuse to eat at any particular restaurant (except Denny’s. They all know I won’t eat at Denny’s.
So far, no one has suggested McDonald’s so I’ve been spared that.)
I eat Aunt Jemima pancakes and Jimmy Dean sausage on the one day when breakfast is a group effort. I eat the Betty Crocker Salad, which I truly do not understand, and I ignore the white bread and margarine. If we’re going to be eating sandwiches, we’ll usually buy some whole grain bread at the store, assuring everyone that we wouldn’t dream of eating all their Wonder Bread.
I think it’s hilarious. And I hope I’m not coming across as snobbish, critical, or hateful. The simple fact is, I don’t eat the way most people do, and when I’m visiting, I’m putting my food preferences on hold.
No, I don’t need a medal. But when they come to my house – it’s my turn.
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