Rookie Cookery

Thanksgiving Cabinet of Wonders

As promised in my last post, here is my Thanksgiving theme Cabinet of Wonders! TA DAH!!!!

This was actually last year's Cabinet. This year I changed a few things and kept some things the same.  Here's a shelf by shelf run-down:

The top shelf sets the tone-- I am thankful for my family most of all.

The Second shelf features my collection of Thanksgiving salt and pepper shakers, a couple of "Hummel" figurines from my Grandmother, and a vintage copy of "Good Meals and How To Prepare Them" that my sister in law gave me a few years ago. The little egg coddler is there to add some autumnal flair.

Shelf three:  A tobacco holder that was my Grandfather's, on top of which sits another heirloom salt and pepper shaker from my other Grandma. (OK I'm sentimental, it's clear!) The tiny lidded pot says "Sweeter than Sugar" and held Grandpa's tiny saccharine sugar substitute pills. (He was diabetic). The pretty little bowl and ladle is another heirloom I like to use for jams on special occasions. The double spouted Native American ceramic on the right is a wedding vessel, a gift from my best friend and her husband. Finally, the Flower Fairies of Autumn book nestles in the back. I love those books!

I didn't take a picture of the last shelf last year-- it held some favorite blue glassware.

And now, take a GANDER (har!) at the 2010 Thanksgiving Cabinet of Wonders, starting with the long view:

The top shelf is pretty much a re-run, with a slight change in the Scrabble words.

Second shelf has the Fairie book and turkey S&P shakers, plus a cup and saucer in a favorite vintage pattern by Jewel Tea. I can't find the other turkey S&P shakers and so I might have given them away to de-clutter. (I do that periodically).

Third shelf this year features the Hummel gang again, and an old ceramic rolling pin from England  I bought because I liked the golden flowers on it. The metal spoon and napkin rings come from my husband Jim's side of the family.

Here's a close-up on the napkin rings, showing wonderful details like beading, and an autumn leaf.

Finally, the fourth shelf displays a little cook book I treasure from my childhood: "Fun To Cook Book". I think that had to be my very first cook book.  I think that little tome will have to get its own post some day soon.  The ceramic rolling pin is another vintage piece that my husband Jim inherited. It is now a valuable collectable, printed with vintage advertising for the Columbus Flour brand.  The antique (Victorian era) serving utensils from Jim's Grandmother feature graceful cut-work designs. I love them, and I DO use them!

That's it! That's my Cabinet of Wonders, Thanksgiving Edition, 2009 and 2010!

Do you have a display cabinet in your kitchen? What do you put in there? Let me know in the comments. Pretty soon I'll be changing my Cabinet over to Christmas. Wanna see?

Today was a busy day-- I baked two pies (sugarless apple and regular pumpkin), made the cranberry-persimmon sauce, and the Parker House rolls are shaped and rising on the baking pans for later baking tonight. I strained the turkey stock I made yesterday in the crock pot, and will use it to make gravy tomorrow.

Time to curl up with a book and a glass of wine, I think. Happy Thanksgiving everybody!

My Cabinet of Wonders

I inherited this glass fronted cabinet from my Grandmother many years ago. I like its tall, narrow profile and paned glass, clearly intended to hold decorative items rather than doing the heavy lifting of general dishware storage.  I like the Asian style, gently curving wood on the top, and the two shallow drawers on the bottom to hold random odds and ends. There is a light on the top, rarely used. And I especially love the very subtle, cream-on-beige floral wallpaper on the back panel, which looks to be from the Arts and Crafts era and never distracts from the current display.

For a decade or more, I filled the glass shelves with pretty dishes, cups and saucers, and the display was somewhat static.

Then, a couple of years ago, I decided to change it up for the holidays, starting with Halloween. I crammed it with my spookiest paraphenalia for the weeks of October. That was FUN. After that, I decided to change the displays for every holiday, then for every season, then more or less every month, with something fun or interesting to look at.

I call it my Cabinet of Wonders!

I'm sorry I have been holding out on you, dear readers, and I haven't shown you my little art gallery.  That's about to change. Up next will be my Thanksgiving Cabinet of Wonders. Curious?

 

Andrea's Almanac

Some of you may have noticed my little experiment-- I created another blog called "Andrea's Almanac" in which I intended to share posts about my interests beyond food. After a couple of Halloween themed posts (see below), I decided to transfer those posts to this blog and simply expand my subjects beyond food here on Rookie Cookery every once in a while.  I hope you enjoy those posts as much as I enjoy writing them.

Halloween Portrait Gallery

Here at the Winchester Mystery Home, on Halloween, we hang portraits of ancient relatives on the wall to greet our guests. Something seems a bit odd, though, when I pass them by.... It is as if they change. I have to stop and look again. Did I really see that?

I think my eyes are playing trick on me. What do you think? Trick or Treat?

Oh, and: Boo.

Candy Corn Colors with (vintage) Fire-King

Candy Corn is a controversial icon of Halloween. People seem to either love it or hate it. I like it as a treat, but I love it as a design element. Case in point: My love for the cheerful little kernels made me pounce on these vintage Fireking mugs by Anchor Hocking.  Who wouldn’t love to sip some hot spiced cider or hot chocolate out of one of these mugs, while waiting for the next wave of giggling trick or treaters to make their way to the front door?

The Egg Connection

The next best thing to raising chickens is to find a connection where one can buy locally raised, organic eggs.  My sister-in-law Sue hooked us up with her good friends Bob and Ted, who have raised quite a flock of various chickens, a couple of turkeys and lots of home grown produce. This summer when my husband Jim built some large work tables out of scrap lumber, we were able to barter one of them for ten dozen eggs from the gentlemen farmers, (not all at once, of course!) with the option to buy future dozens at a very reasonable cost. Fantastic!

Depending on the particular breed of the chicken, the eggs are soft, lovely colors of peach, greeny blue, bluish green, toasty brown, and white.  Their flavors are fresh and delicate, needing only the barest kiss of salt to elevate a dish of scrambled eggs to the epitome of eggy perfection.Have I mentioned that I adore eggs in any form, from raw to hard boiled? This is egg nirvana.

When it comes to sourcing food, finding a favorite food connection is well worth the time and the hunt.  Food writer Pim of Chez Pim food blog told the clandestine story about The Truffle Don in her quest to find a coveted truffle connection in Monaco. Although not nearly so romantic and exotic a locale as Monaco,  finding our own egg connection in a nearby rural area feels like taking my taste buds on a culinary pilgrimmage.  Not quite as convenient as buying organic from the local grocery, but one bite let's me know: It is SO worth it.

 

My Mom, Aletha Meek

My Mom passed away a week ago Friday, on Sept. 17, 2010. I was blessed to be with her and let her know that she was loved. She died peacefully.

I'm sad, but also glad to know that Mom did not linger and can move forward into the next phase of her spiritual life.

I want to acknowledge how touching it has been to receive so many expressions of love and support from friends, family, co-workers, and the wonderful care givers who assisted Mom in the last year of her life. Thank you. Most especially I want to thank my husband Jim and my sons Ethan and Evan who have stood by my side and helped so much.

I will truly miss my Mom, and I thank God for her life.

--Andrea

Pasta e Fagioli (pasta with beans)

Pasta with beans may sound funny, but it is a traditional combination in Italy.  Once you try it, you will understand why. For this light, quick supper I added a few pieces of sauteed sausages, tomato sauce and a garnish of freshly grated Parmesan cheese. 

INGREDIENTS

small shaped pasta such as bow ties

several sausage links (Italian style)

small can red kidney beans

small can diced tomatoes

small can tomato sauce

small white or yellow onion

two garlic cloves

Parmesan cheese for garnish

salt and pepper to taste

optional: red pepper flakes

DIRECTIONS

Here's what you do:

Boil water and cook some bow tie (or other favorite) pasta. This dish works best with small shapes of pasta rather than noodle styles.

In a medium size sauce pan, add a drizzle of olive oil and saute sliced pieces of sausage. I used a spicy turkey sausage. When the sausages are browned, remove them from the pan and set them aside.

Add chopped onions to the pan and cook them until translucent.

Add a couple of minced garlic cloves and cook until they are fragrant. 

Now add a can of drained and rinsed kidney beans.

Add a small can of chopped tomatoes and half a can or so of tomato sauce. Add a splash of red wine to get the consistency you like.

Add salt and black ground pepper to taste, and a little red pepper flakes if you like a kick of spiciness. (I do).

Return the sausages to the pan and heat it all through.

When the pasta is done, drain it and place a serving on a plate. Cover it with the bean and sausage sauce, then garnish liberally with fresh Parmesan cheese. Enjoy with a hearty red wine. This is one of my favorite meals.

A Simple Falafel Recipe

Pita bread is a round, flat bread from the Middle East. By gently slicing it open, it can form a pocket to hold any number of sandwich fillings. For a delicious vegetarian sandwich, try the traditional falafel.

A falafel is simply a fried dumpling made with chickpeas (also known as garbanzo beans).  In the recipe below, I suggest you start with dried chickpeas that you soak overnight in water. However, if time is scarce, you can also use canned chickpeas that you drain and rinse.

PREPARE AHEAD:

Take one and 3/4 cups of dried chickpeas and cover it with two to three inches of water. The chickpeas will triple in volume, so put them in a large enough container to hold ample water, and be prepared to add water if need be to keep them covered.  Give them at least 24 hours to soak.

INGREDIENTS:

1 and 3/4 cups dried chickpeas, soaked and drained (see above)

2 cloves are garlic, minced

one small onion, chopped

1 teaspoon ground coriander

1 tablespoon ground cumin

1 teaspoon cayenne pepper

1 cup chopped parsley (Italian flatleaf)

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon baking soda

1 tablespoon lemon juice

enough vegetable oil to fry dumplings

DIRECTIONS:

Drain the soaked chickpeas, reserving some of the water. Place them in a food processor. Add all the remaining ingredients except the oi and pulse until well combined. Add small amount of water from soaking the chickpeas if the mixture is too thick to mix well. 

Pour the oil into a large, deep pan to depth of about two inches. Turn the heat to 350 degrees F., and heat oil until a drop of batter will sizzle in the hot oil.

Using your hands and a spoon, shape the chickpea mixture into small balls about one inch in diameter. Fry them in the hot oil, small numbers at a time, being careful not to overcrowd the pan. Fry them until they are deep golden brown in color, remove with slotted spoon to a paper towel where they can drain. 

TO ASSEMBLE THE SANDWICHES:

Slice open the pita bread to form pockets. Fill with the falafel, adding other items such as chopped lettuce, sliced cucumbers, chopped tomatoes etc. as desired.

OPTIONAL:

Falafels are traditionally served with a hummus type of sauce, thinned with water or lemon juice. Or try tahini (sesame paste) mixed half and half with plain yogurt, a tablespoon or two of lemon juice, seasoned with salt and pepper.  Alternatively, I also enjoy falafels with chili paste or salsa on them. 

Falafels travel well and can be eaten hot or cold.

Thoughts On Not (Yet? Ever?) Learning To Hunt

    A local food blogger, Holly Heyser of NorCalCazedora, just posted news about an opportunity for local women to learn how to hunt for food. This caught my attention. The notion of learning to hunt had been a barely perceived question brewing in the back of my mind, especially because I am a carnivore and strongly believe we ought to respect the animals we cull for food. That includes understanding and respecting the quality of life, and necessary death, of those animals.  Now I was presented with an opportunity. Do I want to learn to hunt?  My own answer came quickly: I am not yet ready, and I may never be ready, to hunt.

    Was it simply a matter of cold feet? Too busy? No, that's not it. I realized that although I am never one to shy away from a challenge, and I am not especially squeamish about life and death, learning to hunt has a big potential price tag associated with it.

    You see, when it comes to hunting a live animal, I am terrified of Doing It Wrong, of making a mistake. I am terrified, but not of  missing my shot. I am, in fact, a very good shot with a handgun on a shooting range. I am terrified of wounding, not killing,  an animal. I dread the possibility of shooting an animal, injuring it, then the poor creature would run or slink away, and I wouldn't be able to find it, (or would find it after a time), and it would die a slow and painful death all because I made a mistake.

    I am sure all hunters deal with this.  Target practice must be a frequent routine, to ensure that wounding animals is a rare event. When the inevitable wounding does occur, the majority of hunters are, I like to think, (and hope and pray) responsible and kind enough to spend all their efforts to track and down the injured prey and finish the job, as quickly as possible. I'm certain that most hunters (at least the ones I know and respect) anguish over this issue.

    Cal me a coward, but wounding an animal while hunting it is a risk I am simply not willing to take at this time. Not even once.

    This is why I prefer good old fashioned animal husbandry. I increasingly entertain the idea of raising my own meat animals, most likely chickens. In such a case, the life of the beast is truly under my jurisdiction. I can make sure it is well cared for, treated with respect and kindness and yes even love, until the day I would dispatch it as swiftly and with as little of the necessary pain as possible. Until that time I can select organic and responsibly raised sources of meat at the market.

    I am not anti-hunting for food. I definitely oppose hunting for non-food sport.

    Even though fishing can also result in wounded fish (the wayward slash of a hook that did not catch), fishing seems more humane to me.  Maybe I'm really wrong about that. Trapping... that's a grey area with lots of potential for animal suffering, (best avoided) but I would not oppose lobster traps for example. I do admit to being curious about trapping and eating squirrel or rabbit. But these would have to be non-wounding traps. That's a grey area for me right now, and I have not had the opportunity to discuss it with friends who trap small animals.

    What do you think, readers? Would you endeavor to learn to hunt for food? Why or why not? If you are a hunter I'd love to hear how you work with these issues. One caveat: I don't tolerate or publish spam or antagonistic  comments. Speak passionately, but respectfully, if you want to be heard in this venue. Thanks.