Frankly my Dear......

I cannot help it. When I get a craving for a certain taste, an excellent taste that I've had before, I must make it. Such is the case with my favorite Vegetable Frankie. Go here for the recipe that I use, and prepare to have an Indian feast-o-goodness! However, when I opened my carefully trimmed and refrigerated green beans, they had "gone over to the dark side". No problem, I quickly blanched some fresh broccoli for two minutes in some boiling, salted water.

I then gathered and prepped all of my ingredients for the Frankie....don't be daunted, this is the hardest part of the whole recipe! I promise!

If you have all your ingredients ready, by the time you are actively putting this dish together, it's a snap. No pun intended....my snap beans were goners, remember? Oh, and I did not have any peas, either. This is not an issue, because any good mix of vegetables works just great in this recipe.  Then, time to cube and roast the squash for the Frankie filling...

Lightly tossed with vegetable oil, salt and pepper. Then, you "toast" cumin in some oil...simply put, you heat oil and cook the spice for a few minutes...like so..

When this has cooked for a few minutes, you add your thinly sliced onion, and begin to slowly caramelize..for about five minutes...

When they are nicely light-brown, and beginning to really get tender, add your garlic, ginger, and turmeric. Be careful with that turmeric! Anything it touches WILL be yellow..to include your clothes (and yes, that is the voice of experience talking)....anyhoo....

You also add salt and pepper, and saute for about 3 minutes, or until the garlic and ginger have mellowed a tad....This is where I differ slightly from the recipe. I combine all the squash, onion mixture and blanched broccoli along with some pickled jalapeno into a bowl and place in the turned-off oven to keep warm. This is what the mixture looks like.....

I also sprinkle the mixture with the chat masala before placing in the oven...so it can absorb the flavors while I am preparing the tortilla. To do just that, beat the egg with the cilantro in a small bowl until combined...

Then, dump that mixture on to a large dinner plate...you'll see why in a moment....

Then, carefully dip a tortilla into the mixture, and place dipped-side down, into your non-stick pan, on medium low heat and spread the top half with the remaining egg and cilantro mixture as the bottom cooks..

Flip carefully after a few minutes, when the bottom half has set - and don't worry if some of the egg mixture slides off, it'll rejoin the tortilla when you continue cooking the other side...

Give it another three to five minutes, and resist the temptation to crank the heat up...those eggs will cook and set within just a few minutes!  Then, place on to a large plate for filling with all the yummy ingredients...

Take your bowl of the vegetable mixture out of the oven, fill Frankie with it, and sprinkle with some chat masala (look at specialty Indian and Asian food stores), some fresh mint and cilantro, and this is what it should look like...

Roll the Frankie up, and garnish with more cilantro, and some thinly sliced red onion. This would be a good time to get some chutney for dipping, if you like. I was without today, but it was no great loss.....there is so much flavor and texture going on here! The FINAL FRANKIE FOTO? hahahah....

What can I say? It was simply delicious! Was it worth all of the prep and effort for a mid-morning delight? You bet! The vegetables retained a little texture and crunch, the spices, cilantro and mint were noticeable without being overpowering, and the jalapenos added just the right amount of zing. Oh, and since I know you have all been practicing clean-as-you-go...the only thing left when you are done is.....

That's right, neatly stowed in a plastic container for snacking on all day storage - I know you don't want a big mess to start your day. Really, I'm not kidding....a wider shot showing my cooking area after the fact...

It's not hard - you just have to make a concerted effort, and not walk away. Personally, as I cooked I put the ingredients away, and as I munched on the Frankie, I rinsed & loaded the dishwasher. That way, not only are you not sitting on your tush and gaining weight, you are serving the dual purposes of cleaning from your cooking, and burning calories. It was so tasty, I'm already dreaming of what I will put in it, the next time I make it!  What did Kitchen Angel think?

Oh she was just WAAAAAY too busy, checking out the newly-emerged basil seedlings. She (and I) cannot wait for Spring to be sprung!

What are you doing for seriously-early-Springtime?

Eat well, my friends, and enjoy creating something you love, even if it is just for you.  Love and kindness to all,

                                                                          Pixie

Pho Phun

In my travels, and my gastronomic quest to eat well, within multiple culinary disciplines, there is always soup. Soup is universal in its comfort and appeal. And on a cold winter day, there is nothing that can soothe the soul like soup.  As you know from my post on the wonderful Pho (Vietnamese beef noodle soup ~ pronounced "fuh") from my former workplace - I simply love the stuff.

With the bones from my holiday standing rib roast, I began the broth. There were some ingredients (like star anise and cardamom pods) that even my Pixie Pantry did not have. However, upon reading the ingredients in a jar of Chinese 5-spice powder, I discovered it contained what was needed! It's all about ingenuity here, folks. So, after broiling some onion and ginger, and beginning the broth with the beef bones, all the vegetables, and the appropriate spices, the Pho broth simmered for three long hours.  Here it is, after becoming proper stock, and being strained.

It was a long road - but the taste was amazing, and very authentic. I then pawed through the pantry, and found a packet of Japanese Somen noodles. It was not the rice noodles called for in proper Pho preparation, but it would do. I took out one bundle from the package. I like how conveniently the noodles are bundled!

I boiled them up for the eight to ten minutes required, and set them aside in a colander to await the soup...

I then placed some of the noodles in a large soup mug...awaiting further goodness....

I then loaded my cup with tiny broccoli florets, cilantro, thinly sliced red onion (I'm out of scallions!), pickled jalapenos, and thinly sliced prime rib.  I brought the broth back up to a boil, and ladled over the vegetation. How did it turn out?

I have to admit, even I was unsure that I would capture the true flavor of an authentic Pho! I was thrilled! My second mug (yes, I admit it) contained more broccoli florets, and thinly sliced green beans, and was just as wonderful.  Even Kitchen Angel was astonished at the soups' spicy kick!

She is a total weenie when it comes to spice, I tell ya!  The moral of today's culinary adventure, is just that ~ be adventurous in your cooking! Especially if you are hesitant about cooking something that you have only eaten in restaurants, or from take out! You never learn anything, if you never try.

What is your favorite ethnic cuisine? Did you replicate it at home?

Eat well and adventurously, my friends. Love and kindness to all......

                                                                         Pixie

Crowd Control....

When I discovered, two days prior to the event, that I was going to a large family supper at Dear Brother-in-laws home, I had to think fast! What was I going to make to bring to such a feast? Well, as luck may have it, I brought my home up to speed after moving in, and laid in a supply of staples in my Pixie Pantry!  See?

I know, right? But....we shopped for a months' worth of supplies! So, within that bunch o' goodies, was a big sack of potatoes, and in the freezer, a couple of ham steaks, and in the fridge of course, cheeses.  The answer became clear! Many years ago, a friend gave me the "Winter" cookbook from Williams Sonoma, and I loved making this ham, cheddar and potato gratin recipe. I decided to double the batch, and make it for the party. First step? Peeling over SIX POUNDS of potatoes! Boy, I had some carpal tunnel  wonderful peeling skills after that!

I placed them in some acidulated (vinegar or lemon juice) water to rest while I prepped the remaining ingredients. I simmered the ham that was now in chunks for around a minute, just to get rid of any fat.

Then, while the ham chunks were draining, I proceeded to shred sharp cheddar (both white and yellow), and smoked cheddar for the cheese sauce. I loves me some cheese.....

I then put the milk on to warm, as that is the basis for the cheese sauce...

Then, the slicing of ALL......THOSE....TATERS! Carumba, that's a lot of taters!

Then, the real fun begins....I got a GIANT foil pan (like you use to roast a turkey in), and began to layer the thin slices of potato with the ham chunks, after oiling the pan to prevent sticking, that is. I try to make sure that people get some ham with every serving of the casserole.

Keep on a-layering until you near the top of the pan, or your potatoes and ham run out...whichever comes first!

Then we melt our butter with flour to make a roux, to begin the cheese-a-licious sauce!

And this is what a regular, not browned roux looks like....

Then, after cooking out the floury taste of the roux, we whisk in our milk that has been keeping warm on the back burner....and add all the glorious cheese!

I then add what I consider to be the secret to the great taste of the dish...brown mustard and cayenne pepper, and whisk until the cheese melts into the sauce...

Let me give you fair warning...you will want to DRINK the sauce...it is that good. Once you pour it over the casserole, do yourself a favor, and lick the bowl, the spoon, the whisk....whatever you used in making the sauce. I should have kept some aside to drink cook with later on...but I never remember to do that! Strangely enough, however...I remembered to save some sharp and smoked cheddar for later snack-age...

My Mom did not raise any dumb puppies, that's for sure! Where was I? OH YEAH, time to pop that bad boy into the oven!

As you can see...I placed the pan on to a large cookie sheet lined with foil...so this Pixie does not have to clean up any stuck on cheese sauce that might go wonky and fly over the top of the pan!  The verdict?

I know, right? It even looks like the photo in the cookbook!  Even the Kitchen Angel was impressed...

And she is not easily moved, I can tell you. It was, and is, simply delicious.

What is your go-to dish for bringing to holiday events? Is it something sweet, or a main course?

Eat and entertain well, my friends, and stay tuned for my re-creation of the Pho soup I miss from my workplace in Alaska!  You remember now, dontcha? From this post! Love and kindness to all,
                                                                          Pixie

Noodling Around

When faced with an impossible overwhelming task, I usually do what my inner chef tells me. Which is to say, ignore the task completely, and go cook something! HAHAHA! Alright, I'm kidding...I have been single-handedly unpacking from our move, as Dear Husband is hard at work in his new position, and it is an exhausting project, to say the least. So, with energy levels in mind, I decided I needed to carb-load and make one of my quick and easy noodle salads. I don't have a catchy name for this one, in my head I just call it Asian Noodle Salad....and for me, that's just fine.

The bonus round to this recipe is that even new cooks will be able to throw this together - you literally only have to be able to boil water to make this dish. So....boil ye up some water, and throw in some pasta! I like using spaghetti or linguine for this, but any kind of pasta will do.

Drain your pasta, letting it cool just a tad...then throw it into your serving dish...like so...

Then, grab your box grater, and grate up the better part of a carrot, and throw it in...

Then, add in two scallions, sliced on the diagonal..

And, for the last of the vegetation, add in some chopped cilantro...

Then, add 1/2 Tablespoon vegetable oil, 1 Tablespoon sesame oil, salt and pepper to taste, and red wine or rice wine vinegar to taste. Toss to combine, and garnish with some more cilantro, and some black or white sesame seeds. Plate it up for a nice color contrast and......

This is a quick, inexpensive, easy lunch with lots of great, Asian flavors in it. Now for young cooks in Pixie land, I know sesame oil is not cheap ~ however, a little goes a long way in your Asian-style cooking, so invest in a bottle, keep it sealed and in the fridge so that it does not go rancid quickly, and you will be rewarded with it's intense sesame flavor. Oh, and the other wonderful thing about this salad?

It is just as delicious the next day, and travels well to school or office!

What is your quick-lunch idea? Which recipe do you make over and over because of how it tastes, or how easy it is to make?

Eat well my friends, and take the time to make yourself something healthy and tasty to take with you. Keep your money for better things than fast food. Love and kindness to all,

                                                                          Pixie

Chocolate-Dipped Almond Biscotti ~ A Tutorial

Those who know me will tell you that I despise baking. I love COOKING! Not baking. The strange thing is....I'm pretty good at it, too. I also dislike working with chocolate...a lot. It's messy, temperamental, and generally not what I like to mess around with.

However....Dear Husband announced that we were going to his families' home...for Christmas...IN TWO DAYS! With no presents. I have not even unpacked the gazillion boxes strewn about the house, and we're doing what? What to do? Of course! Food-based gifts! That involve BAKING....and CHOCOLATE. Oh BOY!  Seriously, though, I recently made some sugar cookies and was totally underwhelmed - I must have something better....something fancier...something like chocolate dipped almond biscotti!  I searched recipes to match the ingredients I had on hand, and this is how it goes....

First, like all good cooks, I get my items ready to roll....

Then, we cream the butter until it is light and fluffy...and slowly add in the sugar and vanilla extract...

The next step is to add the flour and baking powder mixture..a little at a time, with the mixer on a slow speed..

This picture shows the dough before mixing in the last of the flour...and adding in the chopped almonds...at this point you are stirring with a wooden spoon, as the dough is too firm for a mixer...the dough with all the almonds incorporated...

You then form the dough into two logs, approximately 8 to 10 inches long...for the first bake..

Then, brush them with an egg yolk beaten with water...to help form a nice, golden exterior...here mine are, ready for the first 40 minutes in the oven at 325 degrees...

After the initial 40 minutes in the oven, you let the cookies cool completely on a wire rack...like so....

Then, take a sharp knife, and cut into the traditional half-inch biscotti cookie. Bake again, at a lower temperature of 300 degrees for ten minutes on each side. Here are mine, ready for the last bake...

Finally, once they were baked and cooled, I dipped into a cup of semi-sweet chocolate chips, melted with some vegetable shortening.  The results?

It's beginning to look at lot like the holidays up in Pixie land! The point here is that elegant baked gifts need not be difficult, or take all day. They are scrumptious as well. Pretty to look at, but way better to eat!

What do you make for the holidays that looks difficult, but is actually easy?

Well a nice hot cup of coffee for dunking awaits me. Hey, I did not say I was giving them ALL away! Eat well, and be merry, my friends. Love and kindness to all,

                                                                     Pixie