David Bowie would say “Ch-ch-ch-changes…”

Posted on May 28, 2014 by LeAnne Notabartolo

Yeah I was lazy yesterday (not really) but I wasn’t thinking about my blog, I was thinking about my FitBit and how to get 10,000 steps in among other things. I was thinking about the tasting menu for a rehearsal dinner I am catering. I was thinking about eating sushi, making time to watch Jiro Dreams of Sushi because it is on “cable” this month. I was thinking about the direction that this blog and my career are going. So here, with video clips in abundance is my offering to you.

My beloved only child is home for the summer. He is not amused. He really wanted to either stay in his college town and work this summer, or work as an intern using the degree he will be completing. Unfortunately he isn’t doing either of those things, but IS employed (yippee!). IN case you are wondering, it is a job in food service. (Moment of Truth – I think EVERYONE should have to work in some aspect of food service at some point in their life so they can truly appreciate those who work in that field).

I had to learn to cook for four again instead of three. Let me explain. I’ve always made extra so there would be left overs for John for lunch, so cooking for two in my house is really cooking for three. Now that Jack is home, I had to adjust again and it took me less time this time. This kid can EAT! And that’s not a bad thing. At first I thought that he was just ending his final growth spurt, and that it would settle down. NOPE! I’ve figured out that he is so happy to be home and eat decent food. I don’t care where you go to school; campus food is NOT as good as Mom’s home cooking. No matter how bad a cook your mom might be, there is something special about having her cook for you. He informed me that he arrived at the house at an even 200 lbs, he is now creeping up to 210. Most kids gain “the freshman 10”. Not my kid, he loses weight at college.

Since Jack left for college, John and I have been doing a LOT of dining out. Partly because we want to, and partly because our schedules have changed, gotten busier and if I cooked we’d be eating at 10 pm, and partly because there have been events, and events, and events. Now that Jack is home, I once again feel responsible for feeding my child, so I am scratch cooking again. And doing recipe trials. And making things that take thought, planning and execution. Almost like I am showing off. For whom? My guys know I can cook. Interestingly enough though, John is out of town for back to back conferences across 10 days and I haven’t been motivated to cook at all until I saw Chef, the Jon Favreau film. It’s ALL about change. Now I want to cook all over again.

Changes are coming. Can you smell them on the wind? Here are some things I have cooking:

My next LIVE demo at the Springs Preserve is June 21st at 10 am. Dress comfortably, we’ll be outside You can buy your tickets here. Be sure to link through – there is a video!
Guest Bloggers – first up, son Jack spouts off on Guilty Pleasures (not the book by Laurell K Hamilton). Have something to share? Want to guest blog? Shoot me an email through the “Contact Me” page and let’s see if you are a good fit.
My 3rd Anniversary of this blog (and a GIVEAWAY of a few of my favorite things – not like Oprah).
A “discussion” group about “The Hundred Foot Journey” by Richard C. Morais soon to be a movie. I am not sure how it is going to work, but it will be through my Facebook page. (You do know about that right?) and maybe dinner at a local Indian resto with whoever can join me.

To see what I am ALWAYS doing, follow me on Facebook, Twitter or Instagram – I promise there will be food porn – and SUBSCRIBE to this blog so you get an email once a week when I post. How easy is that?

Unexpected Side Effects and Pimento Cheese

Posted on March 28, 2014 by LeAnne Notabartolo

Everything you do has consequences and sometimes side effects. Many times those consequences and side effects are completely unexpected. I am living that right now.

When I launched the new website 1 January I THOUGHT I would be doing more work at trade shows and culinary events because, well…I am, after all, a culinary event coordinator. However my business has taken an S curve! New and different people started reading my blog and I am now one of the contributing writers to Las Vegas Food & Beverage Professional. I am primarily covering openings and events and I LOVE it. My first item will debut in the April issue and of course I will post it here. I have also been approached by a local concern about writing for them on one of my fave topics – BEER! Unexpected side effect!

I have been offered several catering jobs (only one of which I accepted) and I am glad to do it. It’s a rehearsal dinner for a wedding in August. Relaxed, family style food that I excel at. Then I got a call from our local nature park, Springs Preserve, to work with them on a series of three live cooking classes. With over 1000 demos under my belt I jumped at the chance! I have been teaching people to have fun in the kitchen for more than 15 years, so it’s a seamless progression for me (Moment of Truth – I am a little nervous about no one showing up, so you can buy your tickets here. It is reservations only and there is a fee, but you get to eat!). Unexpected side effect!

Lastly, to round out the picture, I have been working with Texas Pete Hot Sauce for four years now. It was Chef Michael O’Donnell’s glowing praise that made me pause and consider that MAYBE I could do for other people what I do for them. Until four years ago I had used hot sauce only as a condiment, rarely as an ingredient. Boy how things have changed! I have been more deeply exposed to the wonderful world of Southern Cooking and I am forever grateful. On a recent trip to Atlanta for a trade show I ate my weight in pimento cheese. I enjoyed it so much that I had to make my own version. Needless to say, as a Yankee, I am sure mine is not traditional, but my friends and I like it and I am sharing it with you here. It’s all a guideline, like most recipes are, so tweak it (not twerk it) to your individual taste and may I suggest having it on a cheeseburger instead of other cheese…yes, really. Enjoy this Unexpected Side Effect.

Pimento Cheese

Active time – 15 minutes

½ C Mayo

8 oz Cream Cheese – softened

1 C coarsely grated sharp cheddar

1 C finely grated sharp cheddar

1 ½ tsp Texas Pete® Original or Garlic Hot Sauce

¼ tsp onion powder

1 jalapeño, seeded, inner ribs removed and finely diced (or more to taste)

1 4 oz jar chopped or diced pimentos, drained

Combine all ingredients except the pimentos and coarse cheddar in a bowl. Using an electric mixer on medium speed, beat until well combined and fluffy. Fold the remaining ingredients by hand so they don’t get too mashed up.

Refrigerate to allow flavors to meld (overnight is best). Serve with crackers. Makes about 3 cups.

Mission Accomplished…and a recipe.

Posted on February 26, 2014 by LeAnne Notabartolo

It’s done! WAHOO! I have the kitchen of my dreams. It’s absolutely beautiful and I am thrilled. I have always been one of those people that wants ALL the tools on the counter within easy reach, but my new counters and backsplash are so gorgeous that I don’t want to cover them up. Yes, I am hiding my toys. Well, not all of them. I don’t have enough cabinets and drawers for that, and no, I am not kidding. All of the cabinets you see are filled with lovely pretty things and MOST of the drawers are full too. And now the painting begins, so if you are good with a brush, c’mon over – I have work for you to do!

Ta DA!

After 3 weeks of non-stop dining out and take out, I have gained 10 lbs. No, I am not kidding. And as if I haven’t eaten out enough lately I have 3 events this week that will take me from my kitchen. A Birthday Dinner for a dear friend. A Brewer’s Dinner featuring local brewery Joseph James. A fundraiser for MSA. And Friday? I am having a Girlz Night IN! John is out of town, so the gals are coming over to see the new kitchen, have a few cocktails and eat some snacks. We are doing a Pajama Party theme and I am taste testing boozy punches now.

Yes, I have been cooking! FINALLY! I made a commitment to myself to empty out the freezers. I am working with what I have on hand and adding fresh produce to make it great. The thing is…I shoved some stuff in there and didn’t label it. Yeah, I know. Forty lashes with a wet noodle. I KNOW better. That is the first thing they teach you in culinary school. LABEL AND DATE everything. Nearly everything was labeled and all were properly wrapped, but the surprises are nearly as exciting as unwrapping a known item.

I’ve even been baking, in the middle of Girl Scout cookie season even! And I am sending it out to Jack at college. I can whip out double loaves of Banana Bread in record time and I am sharing the recipe here with you. My Step Mom, Nettie, always said my recipe was the best (Moment of Truth – I nearly plotzed when she said that because she was a complete BAD ASS in the kitchen). Nettie also said banana bread tastes best after it has been in foil over night. Dad and I disagree. It should be eaten before it cools completely! Mine is nearly identical to hers, so I am not sure where she got the idea that mine was better. The MAIN difference in our recipes is that I bake mine in Pampered Chef Stoneware Loaf pans. Yes, it works in other pans, but that’s what I use. This recipe doesn’t call for nuts because Hubby doesn’t like them in his banana bread. I DO like them! Use about 1 Cup walnuts or pecans or a little more if you are feeling generous.

Banana Bread

3 ½ C All Purpose Flour

1 Tbsp Baking Powder

2 tsp Baking Soda

1 Tsp salt

5 over ripe bananas

2 C sugar

2 eggs

½ C buttermilk

1 C shortening

Grease 2 standard loaf pans, set aside. Preheat oven to 350.

Whisk together dry ingredients, set aside.

Using an electric mixer, mash bananas until they are almost liquefied. Add all ingredients, except dry ingredients, in the order listed. Once well combined, add dry mixture. Mix only until combined. If you mix it too much it bakes up tough.

Pour into the loaf pans and bake for 50 minutes to 1 hour, or until a cake tester inserted in the center comes away clean.

Cool 10 minutes in the pans, and then turn out onto a cooling rack.

Hide the Anchovies

Posted on February 14, 2014 by LeAnne Notabartolo

I love anchovies and I am always trying to find ways to sneak them in without John tasting them. This one was a WINNER! I may do a whole series of recipes for you featuring anchovies. This recipe is for a marinade for flank steak or a tri tip. You could try it on other things, but these are the only cuts I have vetted for this recipe. Trust me. Really. John despises anchovies and he LOVES this marinade.

Here is what you need to know.

Soy sauce and anchovies are loaded with umami, that magical fifth taste. When blended together they are a secret weapon.
And don’t be afraid of the salt either. Seriously.
If you want to switch it up a little, you can add a tablespoon of good quality tomato paste (the kind in a squeezable metal tube, not from the can) because that is loaded with umami too.
Let this marinate at the very minimum 30 minutes, but no longer than 4 hours. And if I am doing a quick marinade, I let it sit at room temp.
I chose grapeseed oil for its neutral flavor and high smoke point. You are tossing this onto a hot grill. You want oil that can stand the heat.
Contrary to what the Kraft salad dressing commercials would have you believe, your meat doesn’t need to SWIM in marinade. This is enough for an average sized flank steak. I increase it by half or double it for a tri tip depending on the size and of course marinate the tri tip longer.
And before you go freaking out about the lack of acid, there is a reason for that. Acid “cooks” the meat and can make it tough if you marinate for a long time. Yes, really. Did you ever eat ceviche? Well the fish is “cooked” with an acid like lemon or lime juice. If you really want that hit of acid, splash on some red wine vinegar after it comes off the grill and has rested, but you won’t need it.

No, there isn’t a pic of the recipe. Do you really want a pic of dark brown liquid?

“Hide the Anchovies” Marinade

4 large cloves garlic

1 ½ tsp Kosher Salt

2 anchovy filets

4 Tbsp Soy Sauce

4 Tbsp Grapeseed Oil

Using a mortar and pestle (or a muddler) crush garlic into a paste with the Kosher Salt. Add anchovies and continue to make a paste. Whisk in Soy and Oil until a uniform consistency has been reached.

Place beef into marinade and allow to sit for at least ½ hour or up to 4 hours. Grill beef to desired doneness.

Starve a Fever, Feed a Cold? Soup recipe!

Posted on January 29, 2014 by LeAnne Notabartolo

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.

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.

Cooked rice or soaked bean thread (glass noodles)

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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.

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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.

How to be a Good Guest this Holiday Season (or any time, really)

Posted on November 27, 2013 by RedFlair14

The mantra when I was growing up was, “Never show up at someone’s house empty-handed.” I still adhere to that rule, but what does it EXACTLY mean? Each time I go to a friend’s house I should bring something? Well…not precisely. Here are a few guidelines for you. And if you are coming to MY house for any festivities please know this is NOT a hint.

Fall is for families.

When to bring something:
 If you are an overnight guest in someone’s home
 If you have never been to this home before. Especially important if it is a coworker or business associate
 If there is a party going on. A small gift for the host(ess) lets them know you appreciate the invitation. Friend Sam has a HUGE catered Xmas party every year, and even though I have been to her home numerous times, I always bring a little something.

When NOT to bring something:
 If the host has specifically asked you not to (a planned menu or catered event might be disrupted by an unexpected dessert showing up).
 If you spend as much time at the host’s house as your own. For example, Friends Laurie, Lynn and I are always at one another’s homes. We’d go broke gifting for each other!

What to bring:
 Sweets are almost always welcome
 ANYTHING homemade – baked goods, jams, jellies, soaps, etc. They are all great ways to show appreciation in a very personal way
Simple Banana Nut Bread

Lovely Mead that Friends Tina and Nate brought. Extra special because of the custom labels.

 Alcoholic gifts – see rule below* – Wine, spirits, funky cool barware, all good choices
 Flowers – because according to my husband, “Bitches love flowers.”

 Anything from your garden – If you have fab herbs or an abundance of veggies, it’s always nice to share.

There are exceptions to every rule, so always use your best judgment. My friends Bobby & Chris invited me to their upstate NY country home for a long weekend and I had no idea what to expect, and since I flew there, I didn’t want to pack anything extra. When I returned home I sent them a thank you gift appropriate for that house and stocked their NYC fridge with goodies from the corner store. As an overnight guest, taking your hosts out for a meal is also a fab idea. They appreciate the gesture and it takes pressure of a meal off them.

As for being a good host(ess) – don’t EXPECT gifts, but be gracious when they are given. Personally, if it is something edible, I always ask if we should open it and share it that day. Flowers immediately go into water.

Enjoy the Holidays with your friends and family, and be on the lookout for my Holiday shopping guide coming soon to this blog!

*KNOW YOUR AUDIENCE – when I was a very young newlywed wife, John and I were invited to dinner at one of his classmates’ homes. Of course we brought a bottle of wine. Yeah, well, they were Mormon (I had never met any LDS folks before so I didn’t know the drill). Needless to say I was mortified, right up until they showed us a “recruiting video”….

Pot Roast – Yes, Really

Posted on November 20, 2013 by RedFlair14

I KNOW I am going to have poultry as a feast, so I tend to crave things that WON’T be served during that meal. The cravings began yesterday starting with sushi and ending with my desire for making a pot roast. (Moment of Truth – I actually like pot roast better after it has been in the fridge overnight and FOR YEARS I ate no one’s pot roast except Gram’s).

Now For The Roast

I think the most important thing to remember is there are no hard and fast rules when it comes to pot roast except this – sear first, then low and slow! If you just throw the meat in a pan with liquids and don’t take the time to build your flavor ladder all you will get is a boiled meat dinner and who the hell wants to eat that?! Searing the meat is the first step on the ladder; cooking the bite out of the onions adds a second rung of flavor; deglazing the pan with wine adds a third, and so on. Use whatever herbs, seasonings and hard veggies you like. I think basic mirepoix veggies (onions, celery and carrot) are essential, but you may think differently. So here is a basic primer for making a pot roast. You can use any cheap cut of beef to make one. Cheap cuts usually have a lot of connective tissue, which requires long, slow cooking to really make it tender. Cheaper cuts also tend to be fattier, helping to keep them moist during the cooking process. One of the reasons I like pot roast better the next day is because all of the fat rises to the top and you can lift it off because it solidifies.

This is a 7 bone chuck roast, seasoned with Salt & Pepper.

Pour oil into a Dutch oven or other roasting pan (with a lid) over med-high heat, and sear the meat, uncovered. I use a 3-1/2 qt Le Creuset cast iron oval Dutch oven. You will know to flip it when it easily releases from the pan when prodded. Sear it all over so it has a good crust. Remove from pan and set aside.

Reduce heat to medium. Take one good sized onion, sliced, and add to the pan with the oil and the drippings and fond* from the pan. Cook until slightly browned, but not fully caramelized. You will notice the fond lifting up and helping to color the onions – this is good.

Add 3 carrots, 3 ribs of celery and one red bell pepper, cut into large chunks and several cloves of garlic, thinly sliced. You can also add parsnips if you like, but go easy because they have a strong, distinctive flavor. Cook until crisp tender.

Add red wine – a cup or so (see above) – bring to a slow boil and cook until all the alcohol has burned off and the wine is mostly gone. Your veggies should look slightly stewed. If you don’t cook the wine down, all you will taste is wine and the flavors won’t have blended. Your kitchen should smell AWESOME right about now! Using the veggies as a bed, place the meat back into the pan. Add stock (I am using homemade chicken stock, because I have it, but of course beef would be the obvious choice) to partially cover the meat (the juices in the pan should come half way up the height of the meat) and bring to a simmer. Now is the time to add extra seasonings. I used oregano, marjoram, bay leaf, springs of thyme and candy cap mushrooms. Because I am adding the dried ‘shrooms to liquid, I didn’t soak them. All their flavor concentration will go right into the sauce in the pan as they reconstitute. If this was a quick cooking dish, you’d soak the ‘shrooms and use the liquid as a flavor rung in the sauce.

Cover and place in a 300 oven until tender. This will depend not only on the size of your cut of meat, but also on the actual cut. Start checking it at 4 hours.

Sorry you won’t be seeing the finished product, but you all know what a pot roast looks like. I serve mine with herbed polenta – another whole story – but do whatever makes you comfortable, this IS supposed to be comfort food after all!

*fond = the lovely brown bits on the bottom of the pan when you cook meat. ALWAYS keep it unless the recipe says to remove it. It is the basis for fantastic sauces and gravies.

New Traditions

Posted on November 13, 2013 by RedFlair14

As John and I age and the years pass us by, the holiday family traditions we have had from our youth have gone the way of the Dodo, and we have created our own. It started innocently enough. Pizza on Xmas Eve, Chinese on our Anniversary, dinner out for Xmas day and the Island of Lost Toys Thanksgiving. Amidst all of it Jack has grown and been there for the changes. Well, he is off to college and we are on our own as a couple more often than not. Maybe it’s time for some NEW traditions? Vacationing in the Caribbean for Xmas anyone?

Each year around this time, John goes to a conference and when Jack was living at home it wasn’t boring for me. We’d do stuff together and eat food that John hated (Mac and cheese for example – yes, really). Now it’s just me. And the dogs. And a really big empty house. So I started chores, beginning with the pantry – it’s so nice now – but I enjoy chores about as much as the next girl, so then I got to thinking…dangerous I know…

I LOVE to cook and I really enjoy entertaining and when John is gone I don’t like to cook for just me. I WANT TO COOK for a crowd. I am quite sure you are thinking, “LeAnne, T-giving is right around the corner. You’ll have plenty of people to cook for.” So what? I should only cook for friends on holidays? I call Bullshit! So the idea popped into my head to do a Girls Night IN. This MAY become a new tradition depending on how it all turns out. I invited just a few gals over, more so I could have someone to cook for than any other reason. Of course I love their company, otherwise I wouldn’t spend time with them ever, but if that were the ONLY reason, we could eat at IHOP. No, this is purely selfish. If this turns out to be great fun all the way around, I may do this every time John travels for work!

Whenever I have entertained crowds in the past I always made sure to have at least one vegetarian option, but this time the invitation said:

Come have dinner with me!

I don’t know the menu yet and I won’t know until I shop that morning. I CANNOT promise any of the following:
I cannot promise we will eat on time
I cannot promise it will be vegetarian
I cannot promise it will be gluten free
I cannot promise there will be dessert

I CAN promise there will be cocktails
I CAN promise there will be cheese (I am Sister Flaming Hair Goddess of the Cheese after all)
I CAN promise there will be a green salad
I CAN promise there will be homemade bread

PLEASE RSVP no later than Wed at noon.

NO MEN, NO KIDS, JUST US GIRLS!

I had decided that I would cook what pleased me and joining me for dinner meant a roll of the dice for the guests. I mulled over a few options in my head and finally decided on a soup buffet. It’s easy to prep in advance and has something for everyone. PLUS I’ll be trying out a few things. Of course there will be a green salad – a riff on this one

and a punch to get us in the mood for the holidays, like this one.

The only thing I have decided NOT to do is make a dessert. Want something sweet, have another cocktail!

Needless to say, I hope I have a good turn out and I hope everyone has a good time, the two main worries of every host for every event. I’ll keep you posted!

You’re Out of Your Gourd*

Posted on October 22, 2013 by RedFlair14

This time of year has the BEST produce displays in the grocery store if you ask me, and no one did by the way. All the gorgeous colors and HUGE vegetables and fruits. It’s the time of the harvest and it is evident in every aspect of the produce department. You also see the ornamental gourds. You know, the bumpy, somewhat ugly and thoroughly entertaining shapes of twisted squash that you can’t eat, but yet show up in the produce department. And yes, I did say squash. In case you didn’t know, pumpkins, squash and cucumbers are all members of the gourd family. As a kid I completely understood this and often wondered why you would put something you can’t eat in the produce section.

Inedible gourds are among the earliest cultivated plants. Their hard shells were used for decoration, water tight vessels to carry or consume food and of course we all know they make great biodegradable baby rattles. Most of us are familiar with edible squash (is the plural of squash, squashes, or is that only a verb?). We all eat pumpkin pie, bread, muffins, but did you know that pumpkin can be used for savory dishes as well. If you like butternut or acorn squash, you will probably like pumpkin. Right now my fevered little brain is concocting pumpkin gnocchi and rosemary in browned butter with pickled cranberries. I mentioned this to Chef Friend Stephen Hopcraft (STK Las Vegas) and he said he was stealing my idea. That’s fine, as long as he calls them “Aunt LeAnne’s Pumpkin Gnocchi”. The issue is that I have been so busy that I haven’t had time to really play with my food. I think that is changing TODAY!

I have been obsessed with gourds lately. I made curried roasted butternut squash soup. I have a lovely spaghetti squash sitting on my counter waiting for me to be inspired (I did see a spaghetti squash Alfredo…and John saw a recipe for it baked, like ziti). And of course the pumpkins for the gnocchi. Truth be told, spaghetti squash is not one of my faves, but I like it better than acorn squash. It wasn’t until recently that I would actually eat butternut squash. You see, growing up in Upstate New York, there were PLENTY of squash to eat because they grow really well in that environment. You have all heard the jokes about the people who planted too many zucchini and couldn’t give it away? Yeah, that was us. The entire damn squash family grew really well on our property and so we had them to eat. All. The. Time. I think Sisters Nancy and Janece STILL won’t eat zucchini, whereas I love it.

I love the fall, it has really special GOOD memories for me of a really crappy childhood, however, it also makes me remember roasted acorn squash. A NOT so good memory of my crappy childhood and I still can’t stand it!

Enjoy the fall, enjoy the gourds and above all, go play with your food. FYI – if you want the recipe for my roasted butternut squash soup, you can find it on my FB page Good for Spooning. Look in the “notes” section. And while you are there be sure to LIKE the page!

*That title, spelled correctly should make all of the spelling and grammar police out there very happy (Including Sister Nancy).

Failed Experiment – Meatless Mondays

Posted on June 25, 2013 by RedFlair14

For years we tried to do “Vegetarian Night” once a week and I used to make a black bean and rice casserole. It had cheese, green chiles, spices. I made this for years about once every few months, thinking all the while how awesome it was that we were eating healthfully and that everyone but me really liked it. Yeah, ok, SOOO not the case. I found out after about 8 years that NO ONE in my family liked it, but they kept eating it because they thought I did. Now that is love and devotion for you and probably also a little fear. John and I were both raised to eat what was put in front of us and not bitch about it. Consequently Jack was raised the same way.

Nowadays we don’t even bother trying to eat meatless on Monday – we just do it when we feel like it. Most “meatless” nights consist of fish for us, but that is about as close as we are getting. Neither John nor I are big fans of tofu, and beans are just…just well, beans. I have tried to like eating vegetarian, but I guess I am one of those “blood types” that needs to eat meat (if you believe in that stuff).

So here we are back at the beginning, trying to be healthy and eating good tasting food at the same time. If I see another salad, I may commit hara kari (Moment of Truth – salads, with a few exceptions, are among my least favorite foods to eat…ever). At this point I want to ask the question, “Why bother?” If I enjoy eating, and you know I do, why should I eat something I don’t really like in an effort to be healthy when there are other options out there? Why should I compromise my taste buds because I am supposed to be globally aware? If I am miserable eating that way, should I really continue? If you like tofu, lentils and beans, three cheers for you! I can’t stand them and frankly I don’t want to eat them most of the time (I do make exceptions for dal, hot and sour soup and cannellini beans).

For me, it’s Mostly Meatless Mondays. Last night in an effort to eat mostly meatless it was grilled cheese and cheater tomato soup with roasted garlic. Gooey Havarti and Black Forest Ham on sourdough. I enjoyed last night’s choices so much that I think I may change it to “Grilled Cheese Monday”. It may be a weekly tradition for a while. Of course there was ham in the sandwishes, but it was MOSTLY meatless. Maybe this will allow me to play with fun grilled cheese options? Adding jams, fruit preserves and pestos to the ‘wishes? Getting a little grandiose with the cheese choices? Presenting grilled or sautéed veggies nestled in the melted dairy goodness? OK! I’m in! Maybe this recipe for next week and this one for the week after? They’re MOSTLY meatless…

On a side note, I am completely overwhelmed by the response my Food Shaming post received. Thanks to all of you who shared, reposted, read and talked about it. As always, feel free to comment and ask questions.

Enjoy this cheesy goodness…until next week! For more great ideas on Grilled Cheese check out the Grilled Cheese Academy. There is even a downloadable book!