I'm sorry I put Christmas. Actually, I'm not! I respect other religions but this is Christmas for me so I say "Merry Christmas" unless you're the one Jewish friend I have, and really the woman puts up a Christmas tree in addition to celebrating Hanukkah so I don't think she sweats it too much if I slip up and say "Merry Christmas."3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1 1/2-pound loaf.
1. Preheat oven to 400°F. Heat olive oil in a large ovenproof skillet over medium heat. Add scallions and garlic and cook, stirring often, until scallions wilt, about 2 minutes. Add tomatoes and their juice and bring to a boil. Cook until tomato juices thicken, about 5 minutes. Season with freshly ground pepper to taste.
2. Remove from heat and stir in shrimp. Sprinkle with feta cheese.
3. Bake until cheese melts and shrimp are firm and opaque, about 10 minutes. Sprinkle with dill and serve hot.
Receipe courtesy of epicurious.com
Mash together butter, scallions, cilantro, salt, and pepper. Slit potatoes lengthwise and put some butter mixture in center of each.
Makes 4 servings.
Gourmet
Quick Kitchen
November 2004
Soup:
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
Recipe courtesy of Foodtv
The Lavalovely was recently asking me to post, saying it’s been months. She isn’t lying, and so last Sunday, I finished writing my NFL column and put a post together. It was very downcast and pessimistic. Sorry, it’s just my current state of mind. When the Mrs. saw it, she told me that it didn’t pass muster, and she wasn’t going to put it on the Blog.
No worries, I figured, things will change, and I’ll be inspired to write something that works in the next few days. Unfortunately, I’m not exactly happy about the inspiration for this post.
I went into the newsroom the next morning and was exchanging hellos with Anne, the woman who shares my “pod.” I was just mentioning what we did over the weekend, what I ate (food’s usually the most important part of any discussion I have), and then I dialed in my e-mail.
The first message was spam.
The second was from the theater critic: “Lisa (our business editor) called me last night and said Susan (our star business reporter) suffered a heart attack around 10 p.m. last night.”
I paused as my mind drank this in.
Susan’s husband, Ken, and I have only known each other for about 16 months (how long I’ve been in
A couple of months later, the Lavalovely and the crumb crunchers were in
I kept saying I’d bring the Gehrig book to work to hand to Susan so she could give it to Ken. I did so a few weeks ago, figuring I didn’t need to track her down because I always bump into her at the microwaves as I did last month.
Susan hadn’t met my wife, and I sat there, heating up an Amy’s vegetarian entrée, telling Susan that the four of us had to get together and go out for dinner and drinks. Susan said, “You know Ken and I would love that!” She was always smiling, and her eyes were so bright. You talked to her for 10 minutes, and you felt you’d been friends with her for years. The only reason I knew who she was was because she introduced herself at these very same microwaves the previous August. Ken had told her about me, and she just called me over as I walked by, saying, “We’ll have to have you over for dinner sometime!”
Now anyone who knows my wife knows that she is from the school of “I believe it when I see it.” She’s used to hearing me talk about a coworker threatening to invite us over, then it never happening. Ken and Susan are definitely not in the idle-threat camp.
Hey, every week’s like the last one, right? I’ll see Susan any time, and I can give her the Gehrig book, right?
The reverie ended, the Gehrig book was sitting on my desk, and I was staring at its title: “
I read the next sentence of the e-mail.
“Susan’s at the hospital right now and isn’t expected to make it. Ken, and Susan’s best friends are at her side.”
I reread the words “ISN’T EXPECTED TO MAKE IT.”
“My God,” I uttered.
“I was wondering when you were going to read that,” Anne said. A simple question: Why didn’t Anne tell me about Susan’s heart attack before I read it online? That question is still bouncing around in my head.
Four hours later, at 2 p.m., our executive editor called our staff together and told us that Susan was dead. Ken and Susan’s four best friends decided to pull the plugs on four machines that were keeping her alive. She was gone moments later.
I figured Susan was around my age (40), but I later found out she was 47. Her husband is similarly deceptive. He could pass for late 40s, 10 years younger than he actually is. Both were trim, athletic, and Susan was a workout fiend. Apparently, however, she had a slightly weaker heart than that of a typical woman her age. And last Sunday night, she called Ken for help from across the house, and Ken had no idea that Susan’s heart was going to fatally betray her without leaving a mark on her exterior.
After work, I went to Ken’s house. My heart was in my mouth, I was terrified of going, but there was a crowd of about 40 others there. People who have known Ken for decades (the paper I work at is very insular—people come here and retire here).
I gave him a hug, and he hugged back with one arm and said, “Glad to see you, David. Isn’t this a helluva thing?!”
Ken acted as if nothing was wrong, and he was as charming, assured and full of grace as ever.
“Ken, I’m so sorry. I don’t know what to say,” I said, and I stepped into the background. He chatted up everyone there, and several times told the gruesome details of finding his wife basically dead in their office.
Ken and Susan are quite a bit older than the Lavalovely and myself, but they only had each other for seven years. The Mrs. and I have been together for 13 years. That made me feel sadder, because that pair were obviously made for each other in clichéd and noncliché ways. I didn’t tear up, but felt like it as I got ready to leave.
The Mrs. has gotten probably five or six extra hugs since Monday. Every day is a gift. A gift, I say. It’s something I don’t want to forget. Last Sunday, Ken was a happily married man. Tomorrow I’m attending the funeral for his wife.
| 2 |  | tablespoons coarse salt |
| 1/2 | | medium onion, finely chopped |
| 4 | | ounces guanciale, pancetta, or American bacon, cut into 1/4-inch cubes |
| 1 | | pound very thick spaghetti |
| 1/2 | | cup freshly grated Pecorino cheese |
| 4 | | large eggs, separated |
| 4 | | tablespoons freshly ground pepper |
| 1. Bring 6 quarts of water to a boil; add salt. Meanwhile, in a 12-inch sauté pan, cook onion and guanciale over medium heat until both are translucent, 8 to 10 minutes. | ||
| 2. Add spaghetti to the boiling water, and cook according to package instructions, until tender but al dente. Drain. Add the hot pasta to the sauté pan, and toss over medium heat until coated. Add 1/4 cup cheese, and stir. Remove from the heat, and vigorously stir in egg whites. | ||
| 3. Divide the pasta among four plates, and top each serving with one yolk. | ||
| 4. Sprinkle with the remaining 1/4 cup grated cheese and the pepper. Serve immediately. | ||
| Courtesy of Martha Stewart Living. | ||
In a large pot, melt the butter over very low heat. Stir in the marshmallows, getting them all coated with the butter. Slowly melt the marshmallows, stirring frequently. When the marshmallows are melted and smooth, remove the pan from the heat. Stir in the instant coffee (2 tablespoons for a rich coffee flavor, 3 tablespoons for a real kick) and mix until it is dissolved into the melted marshmallow. Gently fold in the rice cereal. When it is completely coated, lightly press the mixture into the prepared pan with your buttered hands. When cool, cut the treats into bars and serve.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
Recipe courtesy of Foodtv.comPreheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.
Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.
Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.
Recipe courtesy of Foodtv.com
I went on a reading drought in India. But I did manage to read on the planes. Some good most bad reads...It's true love if someone allows you to kiss them after this dish. It's well worth it though.
Catalan Chicken
2 large cloves garlic
Coarse salt or sea salt
3 to 4 Tbs. extra-virgin olive oil
12 chicken thighs, trimmed of fat, rinsed, and patted dry
2 large lemons, each cut into six 1/4-inch rounds
1 bunch fresh rosemary, snipped into twelve 2-inch pieces
1 bunch fresh thyme, snipped into twelve 2-inch pieces
12 sage leaves
Freshly ground black pepper
Using a mortar and pestle, mash the garlic with a large pinch of salt to create a coarse paste (or use a small mixing bowl and the back of a spoon, or mince the garlic very finely on a cutting board). Add the oil very slowly in drops while pounding and grinding the paste, continuing until the allioli is thick, creamy, and emulsified. Put the chicken in a bowl. Rub the allioli all over, including under the skin. Cover and refrigerate at least 2 hours or overnight. 
A pestle is perfect for pounding garlic, salt, and olive oil to a creamy paste. Photo: Sarah Jay.
Heat the oven to 425°F and set an oven rack in the middle of the oven. Arrange the lemon slices in one layer in a large shallow roasting pan or baking dish (9x13x2 inches is good). Top each slice with a piece of rosemary and thyme and a sage leaf. Set the chicken thighs, skin side up, on top; sprinkle them generously with salt and pepper. Bake until the skin is golden and the juices are clear, 45 min. to 1 hour.
Sometimes the lemons and chicken produce a lot of juices, in which case you can make a delicious pan sauce. Transfer the chicken (keeping the herbs and lemon slices underneath) to a plate and cover loosely with foil. Tilt the pan to pool the juices in one corner. Spoon off the fat that rises to the top. Set the pan over medium heat (if the pan isn't flameproof, pour the juices into a small skillet) and scrape up any stuck-on juices. Let the juices boil and reduce so they thicken to a saucy consistency. Drizzle the sauce around, not on, the chicken to maintain the crisp skin.
For stuffing and frying artichokes
About 1 1/2 qt vegetable oil
For deep-frying
3 oz pepper Jack cheese, grated (3/4 cup)
2 large eggs, lightly beaten
1 cup fine fresh bread crumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
Special equipment: a melon-ball cutter and a deep-fat thermometer
Trim and cook artichokes:
Squeeze juice from 1 lemon half into a large bowl of water, then drop same half into water.
Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut off green tips.
Trim dark green fibrous parts from base and sides of artichoke with a sharp paring knife, then rub cut surfaces with other lemon half. Drop artichoke into acidulated water.
Trim remaining artichokes in same manner.
Put 2 quarts water in a 4-quart pot and whisk in flour. Whisk in oil, salt, and remaining tablespoon lemon juice and bring to a simmer.
Add trimmed artichokes and simmer, partially covered, until just tender when pierced with a knife, 8 to 12 minutes. Drain in a colander, then invert onto paper towels to drain thoroughly. Pat dry.
When artichokes are cool enough to handle, pull out all pointed inner leaves and scoop out fuzzy choke with melon-ball cutter.
Stuff and fry artichokes:
Heat 2 inches oil in a 4-quart heavy pot over moderate heat until thermometer registers 350°F.
While oil is heating, stuff each artichoke with 2 packed teaspoons cheese, pressing leaves around cheese.
Put eggs and bread crumbs in separate shallow bowls and divide salt and pepper between them, stirring them in. Dip each artichoke in egg, turning to coat and letting excess drip off, then in crumbs, turning to coat. Transfer to a tray.
Fry artichokes in 2 batches (returning oil to 350°F between batches) until golden brown, about 2 minutes. Transfer artichokes as fried to paper towels to drain, then cut in half.
Cooks' notes:Beat the remaining 1 cup of cream, adding powdered sugar 1 tablespoon at a time, and almond extract in a large bowl until soft peaks form. Scoop the ice cream into bowls. Top with the warm fudge sauce, whipped sweetened cream, and nuts.
