About Beets

     Today I did a very simple recipe at the Le Creuset food demonstration at the Leesburg Corner Outlets. It was very simple, and it was not a 2 to 3 hour long braise in a Dutch oven.  I made Onion and Garlic Roasted Beets.  This recipe from my cookbook, Exceptional Comfort The Recipes Volume , specifies to use an oven which caramelizes the beets.  I used an induction burner at the store since there was no oven, and cooked it up in a couple of minutes like a stir fry.  The garlic and onion powder make it absolutely heavenly.  It seems that there are two kinds of people in the world.  Those who like beets and those who don't.  Most people I met today have limited beet experience.  They only know of the pickled beet in a vinegar marinade.  This recipe is nothing remotely like that.  It has a satisfying warm, salty, garlic, and onion seasoning.

A Day at the Races

     I admit it; I have had a food fantasy for several years about going to the Oatlands Plantation for The Loudoun Hunt Point to Point Races.  It goes something like this; I put up my little tent (really my husband would do that part),  unvail a spread with a gorgeous table, and have a great party, all the while enjoying the splendor of Oatlands.  While watching the beautiful horses run by, I would sip my cocktail and stuff myself on magnificent food.  Oh, and flowers.  Yes, the flowers really invite the eye.
     My dream is yet to come to full fruition, but I did go, see the races, and met and talked with those who did go all out.  The April 15th, Loudoun Hunt Point to Point Races had a stupendous day in Northern Virginia for the occasion.  Absolute perfect weather brought out all the pretty dresses and hats.  I saw cowboy hats, fedoras, and bow ties on gentlemen as well.  There is something breathtaking about seeing the riders, horses, and people in formal riding gear.  One family has reserved the same spot for 40 years, and comes every year enjoying meeting up with the neighboring tents.
     The people I met were gracious and friendly.  Here are a few memories of the day at Oatlands.

One of the most elegant tables

     Note the table cloth; was perfect for the occasion, had beautiful clean lines, and was specially made.  The flower arrangement was gorgeous and the food looked delicious.  Elegant serving dishes were in proportion to the flower arrangement and displayed like an artist's painting.

A lovely lady all decked out

Great Look!

Going to work

Beautiful Garden at Oatlands

Here they come!

Spring and Hot Cross Buns

     Happy Spring to all!  I love this time of year.  It is very busy, especially leading up to the Easter season. As a harpist, I have spent the last few weeks composing, preparing harp parts, and rehearsing for holy week and Easter.  It all turned out great, however as with many holidays where my schedule increases, it is difficult to do all I want to do on the home front.  It does not always get done exactly the way I planned.  So instead of snitting about what I did not do, I am very grateful for what I did do.
      Somehow I was able to fit in my Hot Cross Buns.

Me and some Buns

Just look at those puffy wonders of goodness

They were still warm!

     Dipping the the tops of the dough balls in cooled melted butter/margarine before setting them in the pan to rise allows them to effortlessly separate when they are done baking.

My friend put on a little icing.

     We had a wonderful day in Northern Virginia last week for sitting outside and enjoying a cup of tea.  Sunny with just the right breeze.  I made the Hot Cross Buns recipe from Exceptional Comfort The Recipes Volume I, and had tea with a friend I had not seen in awhile.  It was so nice to stop and rest for a little while and enjoy friendship and sunshine!
     As I moved throughout  the rest of the week I frequently stopped myself and thanked God for all my blessings.
     To make your own Hot Cross Buns, order your copy of Exceptional Comfort The Recipes Volume I at my Online Store.

Agave

      One of recent things I have tried is Raw Agave Nectar.  It is a syrupy substance sweeter than sugar and has a brown sugar caramel like taste.  I started by pouring some on my morning oatmeal. I have also used it instead of brown sugar in my Chicken Bok Choy recipe.  It added an extra depth of flavor to the dish.

Roasting pit

     But one of the most interesting things is what I discovered hiking around Red Rock Canyon in Nevada last fall.  Indian agave roasting pits!  It is fascinating to imagine how people lived in this area and survived with their limited resources.  Agave was one of the plants that grew right where they were and was harvested, pound into sheets and dried, or roasted.  The roasting pits were an important part of life, ritual, and celebration opportunity.  They kind of look like large donuts of rock and earth, built up after hundreds of years of use.  This is one I discovered on one of the trails.  It was very well formed and unmistakable.  However, it seems like you need to be just at the right angle to notice the shape, because I returned in December and could not find it again.

     I also wanted to find and identify an actual agave plant, but the plants that looked like possibilities seemed too large to be agave.

     Here are some more photos of the canyon.

Could this be agave?

A Walk in the Park With Lizards

     As my husband was walking in a park, he happened upon a Monitor Lizard.  Yep, actually he saw several.  When he was in Thailand he took this picture of the little guy.  While I would be super excited to spot a large living lizard in its natural habitat (they get big as an alligator), I wonder if it is just another squirrel in the park to the people who live in Thailand.

Happy Valentine's Day!

     Happy Valentine's day to all!  And a special welcome to my new Exceptional Customers!
     I enjoy Valentine's memories.  Some of my favorite include receiving a new nightgown or pj's from my mom every year when I was a kid.  My dad would always give a box of chocolate in a red heart shaped box.  But I think my favorite is when my husband and I were dating in high school.  He gave me a necklace with a tiny blue, tourqouise heart with a little sterling silver arrow going through it.  I wore it all the time.  I recently pulled it out and he did not say anything, just smiled.
     Even if it wasn't Valentine's he was romantic.  When I had a summer job during high school in the guidance department, I went to my car at the end of the day to find a rose in the door handle a few times.  It made me feel special.

     I like to make people feel special by cooking for them.  Here is my cloudberry brandy cake, that I like to make in a heart shape.  Recipe can be found in Exceptional Comfort: The Recipes Volume I and the "Recipe" section of this blog.

Slices of Cloudberry Brandy Cake

Cloudberry Brandy Cake in a Heart Shape

     Another favorite from Exceptional Comfort the Recipes Volume I, is Chocolate Fudge Cakes in Cognac Chocolate Sauce.  These are extremely easy to make and are sooo good!  They also freeze well too, so you can save some for another time when you absolutely must have some chocolate.

Chocolate Fudge Cakes in Cognac Chocolate Sauce

Cooking Techniques - Searing Meat in Batches

Beef Curry with Tri-Colored Peppers
From Exceptional Comfort The Recipes Volume I

 
  I was inspired last Saturday at my Le Creuset food demonstration in Leesburg, Va by one of my new Exceptional Comfort customers to write this post.  A young couple was about to embark into the wonderful world of Dutch ovens, and I explained how important it was to sear meat for stew in batches.

     This is what happens if you do not fry in batches, but instead, stuff as many pieces of meat in as you can fit:

     You experience a wave of satisfaction when the meat hits the pan, and you hear the sound of sizzling searing thinking, "I just saved myself a bunch of time".  However, a few moments later, all of a sudden you are no longer browning for some reason.  Water is coming out of the meat instead of staying in!  The meat is taking on an unattractive grayish hue, and worst of all - "where are all my yummy brown bits of goodness?"  Sorry, no brown bits now.  The finished product takes on a livery taste and texture.  Edible, to be sure, but definitely a disappointment.

This is what happens when you sear in batches and don't crowd the pot:

     They turn a beautiful brown with lovely golden-brown bits of goodness forming on the bottom of the pot.  Brown bits, are technically called fond.  Brown bits of goodness is the term used in my kitchen.  The meat is taken out of the pot, and liquid, broth, or wine, (warm if using enameled cast iron) is poured onto the bits.  Simmer gently and  loosen the bits off the bottom of the pot with a wooden spoon or flat edged wooden utensil.  These bits dissolve and form a delicous sauce to braise in.  Add the meat, vegetables, spices, etc. back to the pot.  Cover and braise away.

     When too much meat is added, it reduces the temperature of the bottom of the pot and you are no longer frying, you end up steaming and simmering the food.  How do you tell how much meat to add to avoid over crowding?  It becomes a little dance between you and the meat.  It also depends on the size of the pot.  Add pieces of meat making sure there is and inch or so of space around each one (as an estimate).  If you see water escaping and you think you may not be frying,  remove some right away, and put them in the next batch.  Do not try to fix the problem by turning up the heat super high.  It will only burn your brown bits.  Even adding a little more oil won't help if the heat is too high.  If using enamelled cast iron, you should not use above a medium heat setting for searing meat.

     So take the extra few minutes to get the desired result.  The cost of ingredients and your time is too important to settle for less!

      Ever wonder why THEY say to do things a certain way and never knew why?  Ask me what you always wondered about!