Simply Sweet Complicated Creations

When warm weather hits, my comfort food cravings go all Berenstain, and hibernate.

My taste buds start begging for flavors as bright as the tulips growing out front.

This means fresh herbs, citrus and garden-grown goodies.

I’m as much of a mixologist as I am a pediatrician, but I’m proud of my strawberry basil spiked lemonade.

This starts with a basil simple syrup: 2 cups sugar, 1 cup water, 1 big bunch of basil. Combine all three in a pot over high heat, cook until the sugar dissolves. It’s ok if it starts to boil. Stir. Remove from heat and cool. Then strain out the basil. It’s called syrup for a reason. It’s thick and sticky. Squeeze it off the basil to get every last drop.

Simple syrup is the easiest way to sweeten a drink. Sugar won’t dissolve in a cold creation. You could use powdered sugar, but if you want a smooth texture, go for the syrup.

The first time I made this lemonade, I hand-juiced 15 lemons. I felt like I’d competed in the Mister Bodybuilder lift-off, but just looked as though I ate my competitors.

I’ve also done this with lemon and lime juice.

To make it easier, buy the concentrate in the freezer section. Don’t use the lemonade concentrate. That’s already sweetened. You just want plain juice concentrate.

I make the lemonade according to the instructions on the concentrate container, except I substitute the sugar for the basil simple syrup and I do half water, half vodka. I’ve also done half water, half lemon rum.

Stir the syrup, thawed concentrate, water and booze. Add lemon (or lime) slices, quartered strawberries and torn basil leaves.

If you use fresh strawberries, they’ll break down quickly and give you an even sweeter, almost pink lemonade flavor and color.

I usually get fresh strawberries from a local farmer. That means a huge container that I can’t finish before they go bad, so I’ll quarter the last berries and freeze them. I’ll use those strawberry “ice cubes” instead of fresh berries. That helps keep the lemonade color. Plus, you don’t get kicked in the sweet tooth. You get a hint of strawberry, just enough to balance the bite from the basil.

If you’re against alcohol, or have a family-friendly thirst, just use all water or sparkling water for a burst of bubbly.

This year, I think I’m going to complicate my simple syrup. I’m thinking of rosemary simple syrup to make orangeade or even the old stand-by, lemonade. I may also use the rosemary simple syrup for iced tea. Thyme simple syrup could be great for lemonade, too.

C’mon herbs, grow!

Ginger and jalapeños would also make a sassy simple syrup.

I’m thirsty thinking about it! I hope you are, too!

Tip: Invest in a muddler. It’s like a mini potato masher. Usually it’s bumpy or spiked on the bottom. This lets you grind the essential oils out of basil or mint, lime or lemon wedges. You know, the necessities for a tasty drink. I also use mine for making guacamole! And by invest, I mean just buy one. They’re not pricy. You can see part of mine in this picture. It has a purple bottom.

Curious Gorge

There’s always that place.

It’s the one you pass, sometimes once a day, that grabs your interest, but not enough to make you stop. You think, “I wonder if it’s any good?”

Usually it’s that ‘Mom & Pop’ joint that you know has to be fantastic, because, aren’t they all?

For me, Nations Bakery in Lyman, SC is one of those places. It’s on Highway 29 just outside Spartanburg. You blow by it on the mad dash to Greenville, or even Greer. The space had actually been home to a few different businesses, but I never paid attention until the word bakery got involved.

On a suggestion, we went.

They had me at the entrance.

These cases full of cakes, breads and cookies (oh my!) grab your sweet tooth and pull it harder than any dentist ever could.

A feisty fireball, who had to stand on a box to be seen from behind the counter, asked if we were there for lunch. I said, “You serve lunch today?” She looked back at me as if I were dressed as Tina Turner and said, “Uh, Yeah.”

We sat down.

There were a few others there eating. The booths were nothing fancy. Our water came in wine glasses.

The menu offered a great selection, namely the 87 different kinds of cakes.

My partner in cuisine crime got a roast pork sandwich, kind of a Cuban on crack. Truth be told, I wanted the same thing, but I’m not a fan of doing that. Why copy when you can both order something different and then share?

It sounds as boring as I was afraid it would be, but I ordered the chicken cordon bleu.

Both sandwiches came out. The plates were so full we could’ve satisfied the knot-tying congregates at a Boy Scout jamboree. We dug in and were in no rush to dig our way out.

This chicken cordon bleu was ridiculous. The chicken breast was seared to seasoned perfection. I’m talking the intersection of Flavor Road and Holy Cow Highway.

The pork sandwich was delectable. A fusion of creamy avocado and fiery jalapeños.

Be warned. Every sandwich comes with mayo. We ordered ours without. I figure that 400 calories would be better spent on something calling my name from the cases out front.

Be childishly excited. Their sandwiches come on homemade bread. I mean, bread bookends so soft Charmin wants in on the action.

Then there was dessert.

A tall glass case spun in a hypnotic whirl showing off mile-high cakes. Our waitress said we could have a slice of any one we wanted. They were willing to hack up a Heavenly whole cake. Who does that? I’m glad they do.

I got the the tres leches cake. Whipped cream slathered on a moist mix of cake and three kinds of milk (evaporated, condensed and heavy cream).

We both got chocolate-dipped coconut macaroons. Chewy sweet coconut that got caught in a downpour of flowing bittersweet chocolate.

The owner also gave us a sample of his Easter bread. He’s from Ecuador. We talked for a few minutes. That made the experience whole. There’s nothing better than learning the story of the cook whose food put a smile on your face.

He told me that next time we’d have to try the guava turnovers. I can’t wait.

Nations Bakery is a must-try. If anything, go have dessert.
Just remember… If you have to ask yourself if that little

whole-in-the-wall is any good, you’re probably onto something.

Tip: Pick a food item and spend a weekend seeking it out. We did a cupcake crawl. Iced in Taylors, SC and Cupcake Creations in Boiling Springs, SC. Both places offered mini versions of their star selections. Do that. Then you can try everything without feeling as though you owe Jenny Craig your life savings.

Confessions of a Salted Caramel Creator

Tip: Read your recipe in its entirety before you turn on the stove or fill the first teaspoon. Read it carefully. Every. Word.

No. You didn’t read this wrong. The text didn’t get flip-flopped, either.

I began with a tip this time because it’s one that I should’ve followed.

My girl, Ina… You know, the Barefoot C. has these Fleur de Sel Caramels she makes. I’ve seen her do it, and ever since, I’ve been dying to make them.

I’ve had my reasons for not doing it… The main one: it’d be cheaper to buy the Hope diamond and grind it up than it would be to buy Fleur de Sel. Not to mention, Scooby Doo would even have a hard time finding the stuff.

Fleur de Sel is a French sea salt that’s harvested by hand. So you’re paying for the hard work. I thought about using plain sea salt or kosher salt or Himalayan salt… But the Fleur de Sel really is special. I know that now since I went on a scavenger hunt to find it in an affordable form.

This salt starts to melt as soon as it hits your tongue. It’s somewhat sweet and oh so delicate. It’s considered a moist salt… It kind of reminds me of wet sand that sticks to your wet bathing suit.. It’s kind of clumpy. The moisture keeps it from dissolving when it hits moist food. Plus, the crystals are all different sizes, so you may get a little crunch from one crystal as another one is dissolving on your tongue.

My local Fresh Market didn’t have it. Whole Foods didn’t, either. I found it at another Fresh Market location. A small container was $15, I think. I knew I wouldn’t need that much of it, so I passed.

The Spice & Tea Exchange came to my rescue. If you love spices and specialty teas and you haven’t been there, you should cry yourself to sleep tonight.

I got a small bag of Fleur de Sel at the shop in Asheville, NC. It was just a few bucks. It’s enough for the recipe, but not enough to where I could make a beach in my backyard.

With the main ingredient in hand, I went for it.

Ina’s recipe is fairly simple, considering the candy we’re talking about.

You boil sugar, water and corn syrup. While that’s going, you bring cream, butter and some of the salt to a simmer.

Both mixtures are ultimately combined (this creates a volcanic reaction of barking bubbles) and brought to a specific temperature using a candy thermometer. You can’t use the same thermometer you used on your pork roast. It’s worth the extra money, though. I needed it to make marshmallows, too.

To the sugar/cream combo, you add some vanilla then pour it into a pan lined with parchment paper that’s been greased. Wax paper would melt. Again, parchment paper is worth the extra money.

The pan goes into the fridge for a few hours.

Ina says you should take out the slab, cut it in half, then roll each half. She suggests cutting the rolls into pieces and salting them. Then, she wraps each piece in a square of parchment paper, which looks like traditional taffy.

Here’s my confession. I screwed up. According to the recipe, the sugar/cream mix should take ten minutes to reach temperature. People commented on her recipe, writing that it took them 20-30 minutes. Well, it took me about 3 minutes. I couldn’t figure out why!

I put the mix in the fridge. It cooled, but it didn’t cut up easily. In fact, parts of it were hard and actually broke into shards.

Upon further examination of the recipe, I realized that the sugar mix was supposed to be taken off the heat before I added the cream mixture, which is why it should’ve taken up to 30 minutes to rise to the right temperature.

Bottom line, it tasted wonderful. In the end, the caramel was nice and chewy after it sat out for a while.

I wrapped each piece like Ina suggested. Let me tell you, It’d be easier to pick up individual crystals of the Fleur de Sel by using hockey sticks as chopsticks. Again, it’s worth it. They really look cute.

I’m glad I tried this recipe. I almost made it again the same night just to see if following the recipe correctly would make a different, but because they tasted great, I decided to wait.

I don’t know that my version would’ve made Ina say her trademark, “How good is that?,” but I certainly think she would’ve found me worthy of mopping the floors in her Hamptons home.

Give these a whirl. They’re chewy, creamy, and promise to give your tongue a tingle.

Ina’s Recipe

Tip: Read the 1st paragraph of this post every time you step in the kitchen.

A Chip Off the Ol’ Bell

It’s a crunchy combination I couldn’t resist… even after agonizing over the name.

I’ve always called one chip a Dorito. So, I feel like this should be known as the taco with a Dorito shell. But no, it’s a taco with a DoritoS shell. Then they call it a DoritoS LocoS Taco. It reminds me of when people say, “Let’s go to Barnes and Nobles.”

Doritos may have 4,746.8 ingredients, but they’re still tasty. I’ve had the flat ones, the 3-D version and I’ve melted Swiss cheese over them, an idea from my aunt.

I appreciate all, OK- most, of the flavors, from Cool Ranch to Third-Degree Burn, but there’s just something about the classic Nacho Cheese… that’s my favorite. Who doesn’t love having fingers that look as if they were used to strangle an Oompa Loompa?!

Truth be told, I didn’t have much faith in this creation. I didn’t see how they could keep the shell in tact. I thought it would be soggy, too.

To my surprise, it was dry and there was no breakage. Maybe it was the little sleeve that not even the sour cream slathered Taco Supreme gets, but who knows. Who cares?

Overall, I’d say this was bueno – that’s “good” en espanol.

I could kinda taste the cheesy Doritos flavor I was hoping for, but for the most part, it was lost in the mouthful of typical taco flavors. There’s not much more to say. I’m glad I tried it, but I won’t miss it when it’s gone.

True to form, though, my hands looked like I’d just shut down Willy Wonka’s Chocolate Factory in a fit of rage.

Give me a Nachos Bell Grande made with Doritos and we’ll talk. Until then, I’ll stick with the Fresco menu and the occasional gut-building Gordita.

I just hope this gimmick doesn’t give McDonald’s or Sonic any ideas… like building a burger between two Fudge Rounds or nesting a hotdog in a Twinkie.

Tip: Always keep two jars of salsa in your pantry/cabinets. Red is great for a healthy salad dressing… Red or green salsa is great in the slow cooker with boneless pork chops, boneless chicken breasts, or a pork roast. Cook the meat and a whole jar of either one all day on low, then shred. Instant tacos or burrito filling.

Have Hunger, Will Travel

In Italy, on the corner of a cobblestone street, just below a window box overflowing with the sweet smell of basil, there’s a tiny table reserved for me.

Unfortunately, I’d have to mortgage the house to get there.

So for now, I’m going as far as my wallet will take me. Don’t worry, the food there is good, too!

I love getting in the car and spending every minute inside it talking about what I plan to order wherever it is that I’m going.

The French Bakery in Cowpens (tiny SC town, no Eiffel Tower) got my attention and hopefully yours (see previous blog) a few weeks ago. Last weekend, we made the 20 minute drive to go again.

I ate a cheese croissant, my partner in cuisine crime had the almond croissant (again), we shared macaroons (no coconut, just chocolate cookies hugging a chocolate ganache) and took home rosemary focaccia.

Delightful! And yes, the owner said, “Voila!” when she handed us the bag.

On Sunday, good friends took us to Asheville, North Carolina. When we made the plans weeks ago, they told us where we’d be eating. THAT is why we’re friends. If you can’t share a love of food, what can you share?

We left at the crack of dawn, or what felt like it due to the time change, to head to the Early Girl Eatery for breakfast.

You get coffee at the door – I don’t drink it – but appreciate the offer. We watched guys cutting up Roma tomatoes behind the counter. We walked by 3 or 4 domes guarding cakes on the way to our table.

The servers were fun. I’m talking about their personalities and their clothes. Who doesn’t love knee-high argyle socks?!

I ate the Porky Breakfast Bowl: “Homefries, BBQ pork, scrambled eggs and farmstead cheese smothered in Benton’s smoky bacon gravy.”

YUM!

Our brilliant friend, Scott, got an order of the banana-nut pancakes (a special) for the table. What a brilliant idea! Share something you know is too much for just one person. These pancakes were ridiculous. I kept waiting for a squirrel to beat me down to get the huge hunks of walnuts in each bite.

For those of you who don’t know, Asheville is full of character. Every store is neat. The steep streets help you work off what you ate.

After breakfast, we hit up a few of the chocolate shops. Yes, there are several.

In one, we got a box of truffles at French Broad Chocolates. $12 for 6 orbs of pure bliss. These were better than what we had in New York. I don’t admit that easily.

From left to right:
Row 1: Strawberry-Balsamic, Early Grey, Lavender & Honey
Row 2: Dark Chocolate & Salted Honey Caramel, Thai (coconut, homegrown lemongrass, lime, ginger, and green chile in dark chocolate), Masala Chai

We also visited Chocolate Gems. They let us sample their homemade gelato (delicious) and enticed me with their firecracker truffle – a narrow pyramid of chocolate laced with chiles and Pop Rocks.

I passed up the explosive offer to have something I’ve always wanted to try, affogato (ah-fo-gah-to). Affogato means ‘drowned’ in Italian. They used their vanilla gelato (or flavor of your choice) and drown it with espresso, whipped cream and chocolate sauce.

Keep in mind, I really don’t like coffee. This, though, was tasty. It cools down very quickly, but all the flavors and textures married nicely. Go up there and get one!

For lunch, we visited Salsas, a Mexican-Carribean joint.

We started with the habanero margaritas. We had ours with pineapple. This was a match made in heavenly hell. Sweetness from the fruit soothed the burn of the pepper.
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I ordered one of the paquetez. It’s a packet… or the lovechild of a tequila-enduced romp between a quesadilla and a burrito. Mine had steak onions, goat cheese, roasted veggies (broccoli!), avocado sauce, and coconut-annatto (a seed known for its yellow color and sweet/peppery taste) sauce. On the side, I got habanero mashed potatoes (not as spicy as you’d think) and a salsa infused with dill – great idea! This plate hits you with flavor combinations you’d never expect. I tasted curry undertones, which I adore.

We got home in the late afternoon. Of course, the 75.6 pounds of savory & sweet treats we downed like starving swine wasn’t enough. We’d been in the mood for the portobella and pesto pizza from Whole Foods, which is a good 35 minutes away.

So, we improvised. I used the rosemary focaccia from the French bakery and sauteed some portobellas from the nearby grocery store. I slathered the bread with a mix of pesto & cream cheese. Topped it with provolone cheese, the mushrooms and some slices of roasted red peppers.

In the same pan that I used to cook the mushrooms, I made a makeshift panini press (I was too lazy to get out the real thing). I put some butter-flavored spray (no calories!) in the pan and on the bread. Put the sandwiches face down and then put another pan on top. I put cans and a 2-liter of Dr. Pepper inside to weigh it down. A few minutes later, I flipped the bread and pressed it again.

This sandwich was crunchy on the outside and gooey on the inside. We sent our tastebuds on a trip, without ever leaving home.

Don’t be afraid to explore, even if you’re on a budget. Think outside the preservative-packed box and go after what you love. Use your GPS to EAT.

Tip: Go to the produce section of your favorite grocery store and buy something you’ve never had. We were at The Fresh Market over the weekend and they had lemon plums from Chile. When we bought it, it was a bright yellow color (its shape and color account for the name). After it sat on our counter for 2 days, it turned a deep and in some spots, flashy orange color, which means it’s getting ripe. The texture was similar to a typical plum, but the taste was almost a cross between a plum and a peach.

We got a container of baby heirloom tomatoes (made from seeds passed down from plant-to-plant), too. They’re beautiful and delicious. Look at the colors! The more colorful, the more health benefits… remember that!

The baby variety is fun, because for the price of 2 of the regular-sized suckers, you can get a box of several kinds. I made a salad (extra virgin olive oil, course sea salt, garlic powder, a few splashes of red wine vinegar and capers) to go with the panini.

Blood oranges (The Moro version – from Sicily.. sweet, w/hint of raspberry) also made their way into our basket. I can’t wait to use them!

Un”chain”ed Medley

I’ve recently realized how much I love eating locally.

This doesn’t mean I have a taste for the eggs that are often laid in the hanging plants out front.

Don’t get me wrong, the chain gang offers a scrumptious selection, most of the time, but there’s just something about the satisfaction of knowing you’re feeding a business owned by someone you’d see at the mall or grocery store.

Last weekend we started a tasty tour of small spots, and I can’t wait to do it again.

Saturday started with a stop at a new French bakery in the town of Cowpens. That’s not a typo.

For those you who don’t live in South Carolina (do I have at least 1 out of state reader??), Cowpens is a small town known for its Revolutionary War battlefield. It’s rich on history, but honestly, there’s more to it. The Downtown area is home to an array of antique shops and a small building that no doubt borrowed Dorothy’s tornado for a wild ride. Walk in and you’ll know you’re not in Cowpens anymore.

There’s a rack of freshly baked breads. We took home the olive bread, because they were out of the rosemary focaccia.

The rack rests up against the counter, which was basically a pastry platter. We got a chocolate croissant (buttery, flaky layers hugging a chocolate ganache), an almond croissant (same layers mentioned before, but these squeezed almondy-goodness), and almond merengue cookies.

With every bite if the cookie, a piece of almond tumbled out.

When she presented us with our goody bag, the owner said, “Voila!” I’m dying to know how they ended up in Cowpens.

Lunch brought us to Cuba. No plane or water skies needed.

A Caribbean Sweetness blends into the big house that…houses… it. The place is sandwiched between a Waffle House and a gas station along busy Main Street in Spartanburg. A man who’s from Cuba moved to the area years ago for work. When he got laid off, he decided to take the risk and open up the restaurant with his wife, it’s a cute place, with a great patio out back.

I got the Cuban sandwich (crusty bread, pork, ham, cheese, pickles and mustard pressed into a perfect plank), black beans with yellow rice, and plantain chips. Dessert was orange flan (creamy custard soaked in a citrus syrup).

He sent us home with cups of rice pudding, I loved this version. Once the pudding sets, he purees it. The result it a creamy concoction without the chewy grains of rice. A small piece of a cinnamon stick lurked just below the surface, sending a spicy-sweet wave throughout the scrumptious pudding pool.

Monday’s lunch came courtesy of Lawson’s Fork – Southern cafe, “Where the a South meets your mouth,”… their words, not mine… but I love them.

A church music minister (full disclosure, he’s a friend) with a calling to cook, transformed the former home of an Indian restaurant into what felt like a grandmother or mother’s dining room. This place, though, gives the country cookin’ feel some flair.

The special was meatloaf (topped with a barbecue-esque sauce), green beans (slow-cooked flavor), and macaroni & cheese (not crafted by Kraft). I’m not a sweet tea fan, but this stuff could make Lipton do a control burn at its plantation.

Dessert was chocolate cobbler. If a brownie and a hot fudge sundae had a love child, this would be it.

We went back for dinner on Thursday. Beef medallions, macaroni and cheese, and cheddar-garlic mashed potatoes filled me up fast.

If I haven’t given you the appetite to try these places, I hope I made you hungry for something you can’t find in every city from Spartanburg to Spokane.

Give the little guy a chance. It’s a sign of good taste.

Tip: For a delicious dessert that won’t leave you suicidal, top pure vanilla ice cream with a drizzle of good extra virgin olive oil, a pinch of flaky salt and unsalted nuts. The idea comes from Men’s Health Magazine, and I assure you, it is a tip worth stealing. The ice cream is a creamy canvas for the fruity-bitter bite from the oil. The salt gives you a crunch that dances on the tip of your tongue. I like adding the nuts for texture. Do it. You know it sounds crazy enough to try.

Meyer Gorgeous!

Upstairs in my bonus room I have a small tree that requires the attention of a newborn. Unfortunately, it has the production value of a constipated hen.

It was expensive, as two-foot tall trees go.

Special soil and a certain pot were necessities.

While it soaked up the Summer sun, fantastically fragrant blossoms grew, then fell off. Cold temperatures came, so it had to come inside. More blossoms, more skydiving without a parachute.

Now, I’m left with something even Charlie Brown would be embarrassed to call his own, and yet, I won’t get rid of it.

My hope is that it’ll eventually give me at least one Meyer lemon. THAT’S how much I’ve grown to love this little guy.

The peel is somewhat soft. It’s not a vivid yellow like its sour soul sister. Instead, it’s a deeper yellow with an orange tint. Smell it and you’ll know you’re not in Puckerville anymore, Dot. Its scent is sweet, and floral.

The Meyer lemon is said to be a cross between a lemon and a mandarin orange or a regular orange. It came from China, but made its way over here when an explorer who worked for the USDA brought back a clipping. If I could give him a high five, I would.

Last year, I found the fruit at The Fresh Market. I bought it after hearing all about it on the Food Network. I know I tried to make something with it, but I don’t remember what. That tells me it didn’t
come out well.

At Lowe’s, I found dwarf Meyer lemon trees. Despite not being a cold weather tree and it’s price, I bought one and babied it. That got me nowhere, as described in detail above.

This year, my Meyer lemon love came back with a vengeance.

After one trip back to The Fresh Market I had enough stock to make cardamom-scented Meyer lemon cookies. I used my mom’s anisette cookie recipe, nixed the anis and added ground cardamom, zest and juice. I made a glaze, dipped them in that and topped with an icing. I liked the delicate flavor. I loved seeing bits of zest throughout the cookie.

With the few Meyers I had left, I made amaretto sours.

1.5 oz Disaronno
1 oz Meyer lemon juice
.5 oz simple syrup
Add ingredients to a cup with crushed ice. Stir. Garnish with a maraschino cherry and a small slice of an orange.

This drink was beverage bliss. I’m an amaretto sour fan from way back, but this version was my favorite. No sugar-loaded sour mix. Doing it this way gets you a pure flavor and an added sweetness from the Meyer. The flavor was deeper, I swear.

Trip two to the Fresh Market led to another bag of Meyers. A late night trip to Ingles (for something else!) led to an inner celebration when I found a bag of Meyers in the produce department. These were packed by Sunkist. They’re smaller, but the price was lower. Overall, they’re not a beautiful as those from the Fresh Market, but I was happy to have them.

In that round, I made Meyer lemon chicken piccata and Meyer lemon risotto with shrimp.

The piccata was bring-a-tear-to-your-eye good. I mean, really. The zing didn’t punch you in the face, but boy was it there. The briney bite from the capers counterbalanced the sweetness of the Meyer perfectly. I had to whip out an English Muffin to soak up what was left of the sauce.

The risotto was creamy and had a real punch of Meyer flavor. Shrimp and lemon are good friends, so that was a good match. If you haven’t made risotto before, be warned. It is a time-consuming process. Risotto gets its creaminess from its high starch content, which is activated by the constant additions of hot broth and heaping helpings of non-stop elbow grease.

Truth be told, I had a plan to add peas to the party, but forgot. I realized after I’d already
plated it. I did add the peas to what was left in the pan. The sweetness of the peas and the literal pop of texture made a big difference. That version was a hit as a leftover lunch.

The good news: I still have several Meyers left.

The bad news: the crop is the biggest in the Winter… So our time together is dwindling.

If you haven’t tried one, do it. Hopefully you’ll love them as much as I do. Or, you may think I’m a citrus psycho with nothing better to do. Either way, you will have met the Meyer, and that is good enough for me.

Meyer running out of time. Meyer going to be sad if you miss out… Meyer probably tired of reading the word Meyer.

Tip: Don’t be a slave to the birthday bakery. Make the cake yourself. It’s cheaper and it’ll mean more to the aging recipient. I recently made a giant cupcake with one of those special pans (if you do it, fill the bottom first and bake for about 20-25 minutes, then fill the top and continue baking -otherwise the top will burn) and topped it with a cream cheese whipped cream icing. It got rave reviews. You can do it. You don’t need a pastry bag to be a hero, you just need the will. That’ll be the best present you can give.

Destination: Yum!

The kitchen isn’t Easy Street… But more importantly, it’s not a one-way road.

I hate driving, so the fact that I’m alluding to it while writing about something I love is insane. But it works.

There are so many different routes to take when getting to your delicious destination. There are aprons, but no seat belts… burns, but no tickets… ingredient shortages, but no speed bumps. Of course, ‘Are we there yet?’ gets kicked to the curb and, ‘Is it done yet??’ takes its place – but that I can handle, usually.

When cooking, you don’t have to rely on the voice of a fancy-accented woman who can’t pronounce names or numbers properly. You might use a recipe, a cookbook, or a TV show to guide you, but none of those sources is the end-all-be-all. If you decide to make a tasty turn on the way, you’ll still get there. You might be worn out and look like you’ve been splatter-painted, but at least you’ll have a better sense of what route works best for you.

In the last few days, I’ve had scrambled eggs twice. The first time, I cracked the eggs in a bowl, added a few treats and poured the mixture into a hot pan. The second time, I cracked them in a mug that I coated in butter-flavored cooking spray. I added a few goodies, did the fork tornado, threw the mug in the nuker, and bam, breakfast is served. Both times I got scrambled eggs. Though they took separate routes, both made it to my belly, which was very pleased.

So, my question is: How do you do it?

This week I put a picture of a plate holding avocados, tomatoes, and limes. The caption: ‘A beautiful sight!’. Then came the comments.. assumptions of guacamole.. but also, suspicions that my guac would only contain those three ingredients. People wrote, “Onions, hello!”,”Adding some jalapeños to that?”, “Be sure to add chopped onion, cilantro and ground cumin!”

At first, I was thinking that people questioned my ability to make a tortilla chip’s best friend. I was insulted. But, as I’ve thought about it since then, I’ve realized that they were sharing their thoughts on what makes a good green goop. They weren’t wrong. They were all right. That’s what I love about food. We all do our own thing. That’s what makes it fun. That’s why the Food Network exists. That’s why I have a tower of cook books in my kitchen. That’s why I cook!

When I eat a friend’s creation, I always ask, ‘How’d you do that?!’ If I tell someone what I’m making for dinner, they’ll usually say, ‘How do you do that?’ or ‘I made that the other night, here’s what I did.’

I invite you to answer the question: How do you do it?

And, by “invite”, I mean, would really like you to participate.

The lovely comment section below is begging for your ingredient input, your meal methods, your concoction configurations. Tell me!

I’ve made some fairly common dishes, none of which are a natural for me given my background.

1) Biscuits & gravy – I was born in NY, grew up in Florida. I say pee-can.

2) Guacamole – I studied Spanish extensively, but I’ve never been to Spain or Mexico.

3) Baby back ribs – I don’t own a smoker. I’m never worked at Chili’s.. but I bet you’d eat my baby-back-baby-back-baby-back riiiibs, with homemade sauce..

For #1, I browned some breakfast sausage in a pan (I used the kind with sage, but I prefer the spicy version). I don’t use a non-stick pan here. A regular pan helps create that dishwasher’s nightmare, which is also a cook’s dream. That dark, hard coating is concentrated flavor. Once the sausage is brown, I make a well in the middle, add some butter and flour. Let it bubble up.. then I add milk.. scraping up that dark coating (your dishwasher will hear Angels singing). Stir it all up. I add garlic powder (the Italian in me), salt and a lot of cracked black pepper. If it’s not thick enough, I make a paste of corn starch and milk, then add it in.

For #2, I combine minced garlic cloves (3), diced Roma tomatoes (seeds removed), a diced jalapeno (seeds removed), half of a red onion (minced) and the avocados. I use a muddler (a bartender’s friend) and smash everything. Then I squirt in the juice of a lime. Add lots of salt and pepper, some garlic powder and a good bit of cumin. To me, cilantro tastes like Palmolive, so I leave it out. My partner in cuisine crime adores it, so he gets his own dish and ruins .. er.. spices it up with cilantro.

For #3, I made a rub (brown sugar, salt, black pepper, garlic powder, onion powder, cayenne, ground ginger and ground cumin), coated the meat and let it sit in the fridge for about 4 hours on a rimmed baking sheet wrapped tightly in foil. Then, I open the foil, add a bit of water, close the foil and bake the ribs for an hour at 350. While this is happening, I made a sauce (brown sugar, balsamic vinegar, ketchup, Sriracha, soy sauce, freshly grated ginger). After the ribs cooked for an hour, I took them out, removed the foil and brushed them with the sauce. Continue baking for 30 minutes, saucing them frequently. When they come out. Sauce them again.

Your turn.

Buckle up, buckle down and hit the gas (or electric, like me).

Tip: Sign up for all those mailing lists at restaurants, especially if they promise something for your birthday. In the days leading up to mine, I got about 10 offers in my inbox. I’ve saved so much money. They don’t spam you. You’ll get a few advertisements for their latest special, but mostly you’ll get great coupons. I do it everywhere I go. I even do the surveys asked of me by the receipts. If there’s a deal, I’ll do it. You should, too.

Greece is the Word!

I always look forward to a Greek festival.

The atmosphere is magical. It’s almost as if I’d won a trip to Mykonos from The Price is Right or the prize puzzle on Wheel of Fortune… Lord knows my chances of turning into someone’s yia yia are higher than me being able to afford a trip like that myself.

Do I even have to mention the food? Give me anything marinated in lemon, garlic and oregano or bathed in honey, and I’m swooning.

My stepmom is Greek, so I grew up eating lamb, souvlaki and her famous potato salad. I’ve heard the stories of her yia yia (grandma) almost knocking out a man for selling her crappy feta. She’s also told me stories of her yia yia going down into the basement and using a broom handle to roll out her own phyllo dough… Can you see it?!

Unfortunately, Greece is a long way away… Just like the festivals themselves.

The good news is that I’ve found a small restaurant that will transport you to the best of both worlds. It’s called Cuzina Grill.

A 19-year-old “entrepreneur” (that’s what he called himself) opened up the place with his Godmother. He told me the menu is small because everything they offer is fresh… They don’t use frozen meats.

This joint is along East Main Street in Spartanburg. There are a few tables… Or you can sit at the counter. They play Greek music. There are family photos on the wall. The godmother speaks English cloaked in a strong accent.

The food takes time, but it’s worth it. I promise.

It is so good that we went for dinner one night and went back for lunch the next day. Very rarely do I find a place with a menu that pulls me in like that.

For dinner we split the spanakopita, or spinach pie. It was a crispy, buttery bundle of hugs. In fact, my partner in cuisine crime despises spinach, but he devoured this… And got it again on our next visit! For my main meal, I got the steak souvlaki (think kabob) pita… They serve it with the fries wrapped inside. We got them on the outside because one of their specialities is duck fat fries (duck fat is said to be healthier, though more expensive) and I just had to try them on their own. The steak was tender.. The fries were crispy. The co-owner/chef told me to get the fries in the pita next time. He said, “Don’t be scared!”

That night they’d sold out of lamb… So I just had to go back to get it.

The next day, we joined the lunch crowd. We both got the lamb souvlaki platter. For appetizers we got the spanakopita and felafel (fried cakes made from chickpeas)… Both dishes got our mouths watering…

Finally, the main course arrived. To be honest, it wasn’t presented in the traditional souvlaki style that I was used to or expecting. Usually souvlaki would be chunks of lamb just taken off the skewer. This dish was slices of lamb… Tender, well-marinated lamb that would punch the green out of the mint jelly you might dare to hope to have with it. It came with a delicious rendition of tzatziki sauce (Greek yogurt, cucumbers), pita wedges and well-seasoned fries.

I’m ready to go back. In fact, I might ask to sublet their back room if they’d allow it.

Bravo (opa!) to them on so many levels. Locally-owned restaurants that let you avoid the chain gang are wonderful, but to know that the food comes from the heart makes this savory situation pure perfection.

Tip: Don’t go for the same ol’, same ol’. Revisit some oldies, but goodies. For me, that happened to be Mimi’s Cafe. I hadn’t been there in years… And had PF Changs, an old standby, not been slammed, I wouldn’t have gotten to pay Mimi an overdue visit. If you go, try the French Quarter burger: avocado, bacon and 1000 island dressing top the beef and get hugged by bread with a crispy Parmesan crust. Gosh I’m glad we went. The burger was that good. Sometimes good food is right under our noses….

The More You Eat, The More You’ll Toot… Your Own Horn!

I’m a big fan of beans… And that makes Glade a big fan of me.

Seriously, though. Beans really are magical.

I’m not talking about the sugary, syrupy staple to every potato salad stacked picnic, either. Don’t get me wrong, I love a good baked bean.. Even the kind that comes from Boston.

My pantry is never without a can of beans… Plain beans. Garbanzo, black and cannellini are my favorites. Garbanzos (chick peas) aren’t just for hummus… I love them on a salad. Black beans are great for dip (see my black bean pizza post), salads, tacos or as a side dish…cooked with cumin, red onion and some orange or lime juice. Cannellini beans, basically a white kidney bean, are great for dips and pureeing for a side dish… I even added them to a chunky pasta sauce.

Of course, almost every bean is great for soup.

This isn’t about texture or getting even with your significant other. Beans are good for you… They’re packed with fibre, and even protein.

This week I puréed cannellini beans with a roasted red pepper. I added some chicken stock, lemon juice and spices. The mixture was the perfect bed to slow-cooked chicken breast dotted with Sriracha.

I like the purée because it’s a tasty swap for mashed potatoes. You get the creaminess, the heartiness and a punch of flavor, but not the carb-crammed starch bomb. Try it.

Or.. Mix a can of beans with a boiled potato, then purée… You’ll get the best of both worlds, with an added health benefit.

Just make sure you rinse your canned beans thoroughly. They’re covered in a salty solution.

I haven’t branched out into cooking raw beans.. I will soon, though. It’s a challenge, especially because raw kidney beans can be poisonous if not boiled rigorously for 10 minutes during the cooking process… Yikes!

Tell me about your bean brilliance…

Tip: Use a jar of salsa for a quick chili. Dump it in a pot, add a few cans of (different beans) and some chili powder, boil, simmer… Bam. No-chop chili.