Didn't know I needed one

“It should be able to do more than one thing.” Miz Margaret claims that any kitchen gadget worth buying should be multi-functional.  And, I agree.

I love my kitchen gadgets.  In fact, my kitchen gadget drawer is loaded to overflowing (which just sends my husband over the edge when he’s putting things away after their trip through the dishwasher – we have a deal, I load and he unloads). I like gadgets that are really useful. You know, ‘necessary’. I’ll admit there may be a thing or two way at the back of the drawer that doesn’t see much action. But, for the most part, I use them all. And, I like to make sure my friends have all the gadgets they need, as well.

I have discovered, however, that there are some gadgets that are not up to Miz Margaret's standards. Here’s a perfect example: Is it really necessary to purchase a ‘banana keeper’? I mean, what else could you use it for? It’s yellow. It’s the size of half a banana. It’s curved like a banana. What else would fit in there? And, really, wouldn’t a piece of plastic wrap or a zip top baggie do the trick?

Another example: Will my life be complete if I don’t buy an avocado scooper/slicer? Let’s think this one through. You’re holding an avocado in your hand. You have a small knife in your other hand. You cut stem-to-stern around the avocado. You swivel the two halves apart. You whack the knife into the seed and twist to remove it. Now you have a choice. Should you put down the knife (which already has avocado on it) and dig around in your overflowing utensil drawer to find the ‘Super-duper thing-a-ma-bob scoop-n-slice-all-at-once’ gadget? Or, I don’t know…just use the knife that’s already in your hand to slice the avocado and then give an ever so gentle squeeze to the release the pieces? Hm…

Or, how about this one: Can I live without lobster-shaped butter melters? You’re going to love this… I was shopping at a well known kitchen gadget/supply store and ran across these red lobster-shaped ‘dish’ that sits atop a blue stand that holds a tealight. The idea being that you load up the lobster with butter. You light the tealight, which warms the lobster dish, which melts the butter. And now you can dredge your lobster bits through the liquid butter in your lobster-shaped butter melter. Oh! Did I mention that these were sold in sets? Each person at your table should have their very own lobster-shaped butter melter! I got to giggling a little too loud and the very nice clerk in the store thought something was wrong with me. This prompted a phone call to Miz Margaret. After I explained the set up and she hopped online to see them for herself, we were nearly in tears laughing. I haven’t been back to that store since then. I’m afraid they still remember me.

So, with that background information, you’ll be surprised to learn that I gave Miz Margaret a cherry pitter for her birthday. (I know…her birthday’s in February but I didn’t give this to her until July…what can I say?...I was horribly LATE!) The reason I gave her a cherry pitter was so that we could make this salad. We like cooking together and trying new recipes. And, this calls for fresh pitted cherries. Well! What an opportunity! Of course, any new recipe requires a trip to the store for produce. But, a recipe that requires a trip to the kitchen gadget store? Well, that’s one hum-dinger of a recipe! The only problem was this gadget pretty much only has one use. I was able to rationalize it by figuring that if she ever needed to pit olives, it might work for that as well.

When I gave her the cherry pitter I got this look.  You know...the stare with the raised eyebrow.  I quickly started extolling it's virtues and explaining how useful it would be.  In truth, I wasn't too sure that it would ever get used beyond the one recipe we were planning to make that day.  But, I need not have worried!

We got started working on the recipe.  I made the dressing and washed up the Butter lettuce while Miz Margaret went to work on the cherries.  Oh!  You should have seen it.  She put that first cherry into the pitter and gave a might squeeze.  Out popped the seed and a spray of cherry juice splattered into the sink.  Her eyes flew open and she starting giggling in delight.  By the time she was done (two cups of cherries), there was cherry juice everywhere in that sink.  It looked like she had butchered a small animal  and she was laughing and waving that cherry pitter around as though she had conquered the world.  If there had been anymore cherries in the house, she would have pitted them, too.

The recipe turned out to be a new favorite.  And I've made it several times for a take-along dish.  Each time, I'd borrow the cherry pitter from Miz Margaret.  But then, she up and moved!  I had to go out a buy myself a cherry pitter.  I didn't even know I needed one until she moved away!

Well, whether you know it or not, you need a cherry pitter, too.  Especially if you plan to try this wonderful salad.  I've made it with and without the chicken depending on where I was taking it.  The dressing is mild and creamy and the cherries really are the stars of this recipe.

By the way...the cherry pitter works great on Kalamata Olives, as well.  So, there you have it.  A gadget that does more than one thing!

 

Cherry-Chicken Salad

INGREDIENTS

Salad:

2	T vegetable oil
1	lb chicken breasts
1	head Butter lettuce, torn into bite-sized pieces
½	lb (2 cups) Bing cherries, pitted & halved
¼	cup walnut pieces

Dressing:

½	cup sour cream
½	cup crumbled fresh goat cheese (2 oz)
2	T snipped fresh chives
2	t white-wine vinegar
	Salt
	Freshly ground pepper

Directions

1.     In a small bowl, whisk together sour cream, goat cheese, chives, vinegar, and two tablespoons water; season with salt and pepper.  Set dressing aside.

2.      In a large skillet, heat oil at medium-high.  Season chicken breast with salt and pepper.  Cook until opaque clear through (about 2-3 minutes per side).  Slice chicken very thinly crosswise.

3.     Divide the letter onto four plates; top with chicken, cherries, & walnuts.  Serve with dressing on the side.

Jalabi, Kheer, or Gulab Jamun?

For my birthday this year, my husband and my dad took me to dinner at a fairly new Indian (India, not Native American) restaurant in our area Abhiruchi. I had read a review of it in the local paper and thought it would be fun to try. As we walked in the door, it seemed like I had stepped back in time to one of my favorite places in the entire world – Singapore’s Little India. I felt as though I had crossed my arms, closed my eyes, wiggled my nose, nodded my head, and magically been transported & rematerialized (yes, I know I’m mixing my metaphors) on the bustling streets I loved as a teenager.

It was when I was living in Singapore that I learned to eat and enjoy Indian food. We frequented a restaurant that we affectionately called The Banana Leaf. It must have had a proper name, something Indian no doubt, but I have no recollection of what that name might have been.

My very first trip to Little India was NOT love at first sight. In fact, I distinctly remember being terrified when we stepped off the bus on Serangoon Road and were enveloped by it. There was so much happening at once that I was completely overwhelmed. I dared not lose hold of my companions for fear of be swept away in the crowd!

Little India was loud. Shopkeepers shouted invitations to step into their hole-in-the-wall and check out their many wares. Clangy, bangy, pointy music blared and clashed from each shop. Cars, buses, taxis, bicycles, and trucks fought for space on the street often veering dangerously close to the sidewalks; all the while, tooting their horns in warning. There were people everywhere! Hurrying, pushing, dodging each other and darting across the street. Smells, pungent smells, some enticing and wonderful, others burned the hairs in your nose on the way past; all surrounded us – many I had never encountered before. Flashy brilliant colors, glinting brass, swirling silk saris, and the blazing sun assaulted our eyes. We struggled through the crowds and humid heat up the street experiencing sensory overload.

 

Relief came as we slipped into an alcove that lead us to a set of very steep stairs. It was quiet and calming. Cool air floated down on us from the air-conditioned room above. That stairwell was a little haven from the streets. I remember grabbing the hand rail for assistance as we rose into the unknown/unfamiliar and being disgusted and horrified to find that it was greasy. Once we reached the top of those stairs, we were back into the fray of Little India again.

It was noisy and crowded. But, we were quickly seated at a long table. A banana leaf was unceremoniously flopped down in front of each person. Rice, dal, sambar, raita, tamrind chutney, mango pickle, a variety of vegetable curries, and rasam were plopped out onto the banana leaf by men (clad in flowing white tunics and baggy pants) that carried buckets of the stuff from person to person, table to table. Only one little spoonful of each. Next came the man with baskets of nann, papadam, and poori. Again, only one small piece of each. I was beginning to think we would be going away hungry. I need not have worried! Next came the huge crispy, but soft on the inside, masala dosa with it’s filling of thick curry. And, more and more.

We had been very carefully instructed before arriving to only use the right hand when eating a meal at The Banana Leaf. (Think about it for a minute, it will come to you.) Even though I was wide-eyed and speechless, I couldn’t help giggling to myself as I imagined my left-handed friend, Darlene, trying to shovel fingertip loads of rice and curry into her mouth with her right hand. I was not disappointed! But, it wasn’t Darlene who entertained me. (I had forgotten that her earliest years were spent in Pakistan…she was a Pro.) No, the entertainment came from the endless parade of other patrons (and I’m sure gawkers from the street below who had heard we were there) that wandered past our table to watch all of us expatriates trying to eat without any utensils. We must have been hysterical to watch. A group of pasty-white teenagers in a room full of locals, scooping up little balls of curry decorated rice into our fingers and trying to transport it to our mouths without dropping half of it on the way up. Our first tries were clumsy and uncoordinated, but it didn’t take long.

The flavors were amazing; so complex and deep…as though they had been brewing for days. I knew Indian food was hot (spicy). But I was not prepared for the intensity that heat! It took my breath away and set my mouth on fire. As the first shock wave past, I realized that the potency of that heat was not going to diminish any time soon. It was like a love/hate thing. I loved the flavors. But, I had to pay for it – in painful heat units on the Scoville Scale. I don’t know that they actually used the bhut jolokia chili (which has over a million heat units) or not. But it sure felt like it! The yoghurt sauce became my best friend. It was the best (and worst) meal I ever ate. Kind of like watching a train wreck…you don’t want to see, but you can’t stop looking.

What an experience! Those bucket bearing servers just kept coming back over and over again. By the time we were ready to leave we could just barely stager toward the stairs – stuffed to the gills. As I grabbed for the handrail to steady myself on the way down, it suddenly dawned on me why that handrail was so greasy!

We ate at The Banana Leaf many many times after that. And it became a favorite. All those sights, sounds, smells, and crush of people became welcomed sensations. But that first experience was unforgettable.

My birthday dinner took me back to that place, to that experience, with all the happy bits and none of the scary bits. I was glad to be reminded of my initiation to Indian food. We ate a very satisfying meal of Bhindi Masala, Vegetable Masala, and Mutter Paneer. Our last decision of the evening was to choose between Jalabi, Kheer or Gulab Juman for dessert.

All of which reminded me of a wonderful recipe that was passed along to me by Darlene.  It’s Indian name might be Aloo Gobi or Aloo Mutter.  I’m not sure.  The recipe card I have, which I copied from Darlene, just says Potato Curry.

Potato Curry

INGREDIENTS

2	med onions, minced
⅓	cup vegetable oil
3	cloves garlic, minced
1	Bay leaf
¾	t saffron
3	t curry powder
1	t cumin
1	t coriander seed
1½	t kosher salt
½	t ginger
1	red chili
3	cups water
⅓	cup diced cauliflower
7	potatoes, peeled & diced
2	cups peas
¼	t cloves
¼	t cinnamon
1	t garlic powder
1	T coriander leaf (crushed)

Directions

1.     Sauté onion and garlic in oil.

2.     Add bay leaf, saffron, curry powder, cumin, coriander seed, salt, ginger, and chili.  Continue cooking until spices begin to bloom (release their aroma).  Add water, cauliflower, and potatoes.  Cook until potatoes are almost done.

3.     Add peas.  Cook until potatoes are done.

4.     Just before serving, add cloves, cinnamon, garlic powder, and coriander leaf.

The morning after

If you haven’t figured it out by now…I love trying new recipes. My mother taught me that I should NOT try out new recipes on ‘company’. Generally speaking, I’m a good (compliant) daughter and listen to my mother’s advice. However, in this regard, I have boldly chosen to ignore her words of wisdom. I rarely, if ever, preview a recipe on family. I am not afraid to try a new recipe on my friends or on ‘company’. In fact, I consider friends and ‘company’ to be my best guinea pigs. My mother would probably roll over in her grave if she heard me say that. But, since I know exactly where we sprinkled her ashes (in the Columbia River), that won’t be an issue.

My schedule is pretty full with work and church and music and friends, so I don’t have much time for reading at home. Consequently, I usually save up all my magazines until camping season. Oh, I usually give them a ‘once-over’ preview when they first arrive at the house. But, then they get packed into a sturdy tote bag and ‘saved’ for our next camping trip. I’ve spent hours sitting around the campfire, up at the lake, scouring my favorite magazines for good looking recipes. My husband complains about how heavy that bag is and how he always manages to stub his toe on it. And my camping buddies, Sheila & Lucy, derive way too much pleasure from making fun of my ‘brick-o-magazines’ bag that I haul out of our tent-trailer each day. But, they’re not opposed to helping me read them!

Pretty much any occasion turns into an opportunity for me to try making something new. So, when Sheila suggested that we ‘do’ brunch on New Year’s Day, I was all over that! The idea was, ‘The Gang’ would all hang out on New Year’s Eve and then get back together again on New Year’s Day for a spectacular brunch of our own making - the perfect time to try new recipes!

We had a great time looking for recipes, discussing and puzzling over who likes or dislikes certain ingredients. Each of us chose several recipes. And, there was certainly more food there than a small army could consume.

For my part, I chose to make what I’ll loosely call Overnight French Toast. I’d heard of it before and even tried some at a friend’s home once.  I was intrigued by the ability to do all the prep the day before and finishing it off on the day of.  The hunt for a unique version was part of the fun. It had to be easy, but not boring. But, it needed to look complicated and fancy – for extra culinary credit (I have no idea who keeps score for that…God?...but, I want to make sure and get mine). It needed to measure up to the occasion without being too elaborate. The one I found fit the bill perfectly...just enough fancy without being too much work.

To commemorate the occasion, we took photos of our spread and congratulated ourselves on a magnificent meal.  We did not take many pictures of ourselves because we were still a little blurry from lack of sleep ‘the morning after’.  We ate till we were about to pop and washed it all down with champagne flutefuls of sparkling fruit juice. If memory serves me correctly, we went home and took a long nap.

 

Overnight French Toast

INGREDIENTS

1	loaf French bread
	butter (for the pan)
8	large eggs
2	cups Half-N-Half
1	cup milk
2	T sugar
1	T vanilla
½	t cinnamon
½	t nutmeg
	Salt
	Praline topping
	Raspberry syrup

 Praline Topping:

½	lb (2 sticks) butter
1	cup packed light brown sugar
1	cup chopped pecans
2	T light corn syrup
½	t cinnamon
½	t nutmeg

Raspberry Syrup:

1	cup raspberry preserves
3	T water
2	T raspberry liqueur (Framboise)

Directions

1.     Slice French bread into 20 slices, 1-inch thick each.  Arrange slices in a generously buttered 9X13 casserole dish in 2 rows, overlapping the slices.

2.     In a large bowl, combine eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt.  Beat with a hand mixer or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

3.     Preheat oven to 350°F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.

Praline Topping:

Combine all ingredients in a medium sized bowl and blend well.  Spread over bread as directed above.

Raspberry Syrup:

Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

Some people's taste

There's just no accounting for some people's taste.  Take my husband, for instance.  I just don't understand his weird attraction to cooked pineapple.  Don't get me wrong.  I love pineapple.  I grew up eating fresh pineapple almost every day.  I thought the word 'Punch' was a synonym for pineapple juice.  But, we never NEVER cooked pineapple!  Eeeew!

My husband, on the other hand, loves cooked pineapple.  He likes it on a pizza.  Ick!  He likes it baked in desserts.  Double-ick!  And, worst ick of all icks, he loves Pineapple Upside Down Cake.  (Excuse me while I gag.)  Despite this MAJOR flaw in his character, I do love him dearly.  And since this is his very very VERY favorite cake, for his birthday, I lowered myself and my cooking reputation and made him a Pineapple Upside Down Cake for the occasion.

Pineapple Upside Down Cake has more than one offending ingredient.  If cooking pineapple in a cake isn't bad enough, it also has (more gagging on my part) maraschino cherries.  They're just not natural!  I know this for a fact because my dear husband used to work for a company that made, installed, and repaired automatic doors.  One of the businesses that he visited (to work on their automatic doors) was the local maraschino cherry 'factory'.  He got the royal tour and accompanying commentary on how maraschino cherries are made.

First, they bleach the cherries (any kind of cherry, doesn't matter).  Then they soak them in a sugar syrup that has to be exactly a certain percentage of sugar.  (You're going to love this part!)  If they get the sugar syrup too sweet or not sweet enough, the stems will fall out of the cherries.  (What would we do without that stem?!)  Then they add cherry flavoring and the red dye so that all those cherries will be exactly the same color.  Anyway, he said the whole place reeked of sugar syrup and cherry flavoring AND the floor was sticky everywhere he went the whole plant.  I wasn't a maraschino cherry fan before he went there to work on their doors.  And I haven't changed my mind since.

Now we have this recipe with two things that I don't think should be in ANY recipe.  But, I love him dearly.  So, I made it anyway.  Poor thing, he had to eat practically the whole thing by himself 'cause no one else likes it.  But, he did get help from my friend Linda.  She liked it.  She even said it was 'real good'.

Here's the recipe I used.  I confess...I cheated and used a boxed cake mix.  And, I guess I can admit that even though I still don't like cooked pineapple and I still don't/won't eat a maraschino cherry, it didn't turn out too bad.  Well, it looked pretty - whether it tasted good or not.

I still love him dearly.  So, if he mentions it again, I'll probably make him another one for his next birthday.  You know, because I love him dearly!

Pineapple Upside-Down Cake

INGREDIENTS

1/4	cup butter or margarine
1	cup packed brown sugar
1	can (20 oz) pineapple slices in juice, drained, juice reserved
1	jar (6 oz) maraschino cherries without stems, drained
1	box yellow cake mix
	Vegetable oil and eggs called for on cake mix box

1.    Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

2.    Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.

3.    Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.