Corn Chowder with Kielbasa

1 tablespoon butter
1 tablespoon olive oil
1 medium onion chopped, about 1 cup
2 tablespoons flour
2 cups chicken broth
2 cups milk
3 potatoes, peeled (or partially), chopped, about 3 cups
2 tablespoons chopped celery leaves
1 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon white pepper
3 cups corn, thawed if frozen
1/2 pound kielbasa (about 12"), halved lengthwise and cut in 1/2 inch slices

Heat olive oil and butter in large saucepan or Dutch oven and saute onions till clear. Stir in flour till it fully coats the onions and starts to brown slightly. Add potatoes, broth, milk, celery leaves, parsley, salt and pepper, stirring. Increase heat and bring to a boil, cover and simmer for 15 minutes, stirring once. Remove lid, adding corn and kielbasa, simmering another 10 minutes till potatoes are tender to fork. Serves 4.

Accepted!

On this nearly-record cold day, I pushed open the heavy front door to my building and took a deep breath as I pulled the circulars, Christmas cards and one white business-sized envelope from our mailbox. I'd received a confirmation of my application to Johnson & Wales only two days before. And now, another mailing from them. A rejection now that they'd seen my grades from high school? I peeled off layers of wintry clothing and squirmed in the nervous anticipation. And on opening found... an acceptance letter pending another small piece or two of the puzzle. And a list of vaccinations. (Has the list gotten longer for all students or are the ones working with food especially lucky?) Anyway, I rejoice and hope that I can pull it off. I need a new job in the next two months (with a M-F schedule), a heap of money for tuition and energy to go without a real weekend for the next two years. Huzzah!

And here's a snap of my dinner this evening. I will definitely need a new camera before I start school so I can create a portfolio.

National Flags Made Out of Food

"To get people excited about the Sydney International Food Festival and celebrate international food, national flags of participating countries were recreated using popular local foods of each nation." Here.

Recently I volunteered to be a recipe tester for Cook's Illustrated Magazine and I've just received my first recipe link. Before September 10, I need to cook a Creamy Parmesan Polenta and fill out an online survey. This will be a double challenge because I have never made polenta, though I do find it delicious. All I need now is a couple of hours and a few mouths to taste-test with me. I'm excited. In case you're wondering, we are permitted to post the recipe after it's been published in the magazine, down the road.

Swanky Stovetop Mac and Cheese

1/2 pound dry pasta (elbow macaroni, ziti, rotini, etc.)
1/2 cup chopped yellow onion
2 tablespoons butter
2 tablespoons flour
2 cup whole milk (OR 1 cup skim milk and 1 cup half-and-half)
1 1/2 cup grated or cubed Havarti with dill
1 1/2 cup grated or cubed Gruyere cheese

Optional: bread crumbs, tomato slices

Boil pasta according to directions, draining when finished. In large saucepan, melt butter, stirring in flour till bubbling and starting to brown slightly. Add milk, continuing to stir. As the béchamel sauce thickens, add cheese, still stirring until melted. Mix in pasta and serve, topping with either bread crumbs or tomato slices if desired.

The basic cheese rule applies, soft melty cheeses can be substituted for each other and stronger, more flavorful cheeses can sub for each other as well. This recipe is best with one of each.

Zucchini, Gorgonzola and Green Onion Quiche

Serves 6-8

1 homemade or refrigerated single pie crust
1 tablespoon butter
2 medium zucchini (3/4 lb total), halved lengthwise, then cut into 1/8"-thick slices
1 green onion (scallion) stalk, chopped
1 1/2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon black pepper
3 large eggs
1 oz mild cheddar cheese grated (1/2 cup)
1 oz Gorgonzola cheese crumbled (1/2 cup)

Put oven rack in middle position and preheat oven to 450°F. Fit pie dough into pie plate and lightly prick all over. Line pie crust with doubled sheet of foil. Bake for 10 minutes and remove from oven to cool. Reduce oven temperature to 350°F.

While crust bakes, melt butter in 10" to 12" skillet. Add zucchini, green onion and salt and sauté over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes.

Heat half-and-half and pepper in a 1-quart to 2-quart saucepan until mixture starts to simmer lightly, then remove from heat. Whisk together eggs in a large heatproof bowl, then gradually whisk in hot cream mixture until combined. Stir in zucchini and cheese and pour into pie crust. Bake until filling is just set, 25 to 30 minutes. Let quiche rest in dish on cooling rack for about 20 minutes.

This recipe started as one from Gourmet Magazine, circa 2005, but I made enough changes to consider it my own. Unlike some of my other quiches, this makes no attempt at being light and healthy, and instead is rich and creamy. Enjoy in moderation as my mother would say.

Southwestern Salad

As I was waiting for the two baking projects to cool, I whipped up a salad I've made a few times that was inspired by another E.B. At my request, Stephen took photos of my dinner. As a tip, I often use kitchen shears for chopping herbs to save time, especially in a salad which, by its casual nature, can handle a few extra stems.

Serves 8

1 head of Romaine lettuce, chopped
1 pint (2 cups) grape or cherry tomatoes
1/4 cup chopped cilantro
1/2 cup frozen or drained canned corn (thawed if frozen)
1 can black beans, drained and rinsed
1 cup shredded Monterrey Jack or Cheddar cheese
Jalapeno Ranch Dressing, which can be blended with classic ranch if you find it too spicy (my usual brand is Litehouse)

Additional options: salsa, guacamole, sour cream, tortilla chips, grilled chicken breast, shrimp, steak

Peach Brown Betty

This was the second dish I prepared for Stephen to photograph. It was taken from the Moosewood Restaurant Simple Suppers cookbook. I found it the best Betty recipe I've made yet, with a lovely balance of flavors and saucier than my previous Betty recipe post. My only modification was to add one cup of blueberries. A grateful group of friends helped me eat it with vanilla bean ice cream and whipped cream.

Serves 6-8

4 cups sliced peaches
4 tbsp butter
1 large egg
1/2 cup milk or cream
2 tsp vanilla
1 tsp ground cinnamon
1 cup packed brown sugar
1/2 loaf, or about 8 ounces, crusty bread, cut in 1/2-inch cubes (slightly stale Italian, French, cinnamon or challah are good choices)
1 cup blueberries

Preheat oven to 400°F. Lightly grease a two-quart baking dish (e.g. 11x7 pan). In a medium saucepan, melt the butter over low heat. Add peaches and cook, stirring, until peaches are hot and beginning to give off juice. Remove from heat.

Beat egg in a large bowl, and then mix in milk, vanilla, cinnamon and half of the brown sugar. Add the bread cubes and mix well. Stir in peaches with their juice and melted butter. Gently fold in blueberries. Spread the mixture into the prepared pan and sprinkle with remaining sugar.

Bake uncovered about 20 minutes or until bubbling and golden brown.

Orange Raisin Scones

This recipe is not my own, but taken from the soon-to-be published Gourmet Today, edited by Ruth Reichl. I only tasted a morsel of the finished product, but they baked up beautifully despite my rushing about like a crazy woman. My friend, avid photographer and rocket scientist, Stephen wanted to take pictures of food for an online photo contest. I'm more than delighted with his work. Gorgeous!

Makes 8 scones

2 cups all-purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, cut into tablespoons and chilled
1 cup raisins
3/4 cup whole milk
1 large egg, separated
1 tablespoon finely grated orange zest
1/2 teaspoon vanilla extract

Put a rack in middle of oven and preheat oven to 375°F.

Pulse together flour, 2 tablespoons sugar, baking powder, and salt in a food processor.* Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-sized) lumps. Transfer to a large bowl and stir in raisins.

Stir together milk, yolk, zest, and vanilla in a small bowl. Add milk mixture to flour mixture, stirring with a fork just until a dough starts to form.

Turn dough out onto a lightly floured surface and gently knead until it just comes together. Transfer to an ungreased baking sheet and pat into a 7 1/2-inch round. Brush top of dough with egg white and sprinkle with remaining 1 tablespoon sugar. Cut round into 8 wedges (do not separate scones).

Bake scones until undersides are browned, 30 to 35 minutes. Transfer to a rack and cool for 15 minutes, then pull wedges apart.

*I do not own a food processor but find the classic method of mixing dry ingredients, then cutting in the butter with a pastry blender (or two knives) works like a charm.

Golden Bread Pudding

Ingredients
4 beaten eggs
1 1/4 cups milk
1 cup half-and-half
1/2 cup brown sugar
1 tablespoon vanilla
1 teaspoon finely shredded lemon peel
1/2 teaspoon ground cardamom
4 cups dry French bread cubes*
1/3 cup golden raisins
1/2 cup toasted walnuts*
1 recipe Caramel Sauce or Bourbon Sauce (optional)

Directions
Preheat oven to 350°F. In a large bowl beat together eggs, milk, half-and-half, brown sugar, vanilla, lemon peel and cardamom. In an ungreased 2-quart square baking dish toss together bread cubes, walnuts and dried fruit; pour egg mixture evenly over bread mixture. Press lightly with back of large spoon to moisten all bread.

Bake uncovered for 40 to 45 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly. If desired, serve warm with Caramel Sauce or Bourbon Sauce. Makes 8 servings

*To dry bread, start with fresh bread cubes; place in a large shallow baking pan and bake in a 350°F oven about 10 minutes, stirring twice. Walnuts may be toasted at the same temperature for 8-10 minutes.

Book Club Menu*

Entree: Grilled soy shark skewers with mango salsa and jasmine rice. Spinach, strawberry and blue cheese salad.
Dessert: Maple walnut sundaes with vanilla bean ice cream and shortbread cookies.
Drinks: White wine sangria, mint iced tea, cranberry-lime seltzer.

Book read/movie watched: The Diving Bell and the Butterfly.

*Ask me for recipes if desired.

Fire Ants on a Log

1 stalk celery, cut into 3-4" sections
3 tbsp peanut butter or Nutella
15 dried cranberries

You know what to do.

Apple-Blackberry Brown Betty

1 baking apple, peeled, cored and sliced
1 pint (2 cups) blackberries
1/3 cup sugar
1 tbsp flour
1/4 tsp cardamom
2 tbsp butter
3 cups stale French, Italian, what-have-you bread, cut into cubes

Preheat oven to 375°. Stir sugar, flour, cardamom and then add apple slices and 1 cup of bread cubes. Gently fold in blackberries till all are coated. Pour filling into 1.5 quart baking dish. Melt butter and pour over remaining two cups of bread cubes, tossing to coat. Bake for 30 minutes until fruit is soft. Serve with ice cream or whipped cream. Serves four.

What's in the Fridge Weeknight Pasta Salad

Ingredients
1/2 lb. whole wheat rotini or other short pasta
6 slices turkey bacon, cooked and cut into 1/2 inch lengths
1 small zucchini, diced
1 medium carrot, thinly sliced or shredded
1/2 cup corn

Dressing
1/3 cup nonfat plain yogurt
1/3 cup light mayonnaise
1 teaspoon dill weed
1 teaspoon Tony Chachere's Creole Seasoning
1 clove fresh garlic, pressed
1/2 cup feta
salt and fresh-ground pepper to taste

Instructions
Boil pasta according to package directions. While pasta is boiling, whip together dressing ingredients in medium mixing bowl. Add raw vegetables for last two minutes of pasta cooking. Drain pasta and vegetables in colander and rinse with cool water. When pasta has air dried slightly, combine it, vegetables and bacon with dressing.

Other possible ingredients: avocado, black beans, cucumber, tomato.

My First Day of (Culinary) School

I picked out my apron days ahead of time, choosing the one of four I own that would make me look altruistic, "Boston Rescue Mission" emblazoned on its chest, and hopefully be a bit of an icebreaker if anyone thought to ask about it. I was nervous. Very nervous. I went to bed earlier than usual the night before, having printed up my parking pass and written out directions. And yet, and yet, somehow I still managed to get out the door late. I wanted to look cute, mature, professional. How to pull that off on a Saturday morning? And why the pressure? Because I was testing out my desire to do this for real, to go back to school full time with the goal of becoming a chef.

I drove at breakneck speed across the state line and into the city of Providence, onto the campus of Johnson & Wales University (JWU). Scrambling across the frozen tundra of campus quad, I headed for the building marked The Friedman Center which turned out to be locked and the wrong building since I was supposed to be in The David Friedman Center, which is entirely different, of course. By the time a very handsome chef-instructor let me into the kitchen classroom, I was 25 minutes late. I had missed all of the lecture portion except the tail end of why not to buy pre-brined meat (sold by weight so you're getting less meat and more water, and the meat will not absorb whatever seasoning you use because it's already bloated).

Stopping at the first work station with an open spot, I glanced up to find I'd be cooking with two men, each in their early 40's, give or take. One had taken several classes at JWU and the other was a newbie like me. As we put on our 12-inch tall paper chef hats and covered the small talk essentials, the head chef and his assistants brought recipes along with a sheet pan covered in the ingredients each team would need to each station. Together, Louis (RI corrections officer for 19 years), Bob (screen-printing business owner) and I made Wanton-Tang, Fried Spring Rolls, and a Flank Steak and Pepper Stir-Fry. The chefs wove between cooking stations, correcting students' techniques and encouraging them to deviate from the recipes. The woman at the workbench behind me had gone for the show-off dish... she started with a whole fish, gutted and seasoned it and then fried it up, taking care that the heat didn't get too high and make the fish eyeballs burst.

As we started to wind up our recipes, the chefs started bustling even faster about the kitchen and into the dining room, setting up a buffet of our dishes. I settled down at a table with my cooking partners and we sampled the nine or ten dishes that had been prepared that morning. My mouth salivates now, thinking of the spicy mushroom soup made with a shrimp and chicken stock, the rice-coated fried shrimp and more. I wouldn't say I drew a full conclusion about my fitness to attend JWU for credit, but I did have a delightful time of getting to know the kitchen-classroom setup and cooking with others as passionate about doing so as I am. A particular delight was talking briefly to the high school senior boy who is earnestly trying to decide if he's culinary school-bound in the fall. But I'll keep you posted as I work through the decision myself!