Author: Deborah M

My Own Mock-jito

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You never know when the “create my own drink” mood will strike. Recently it struck as I was looking for a way to use up the VAST QUANTITIES of mint. The results are a refreshing, “too early for the bar bell” version of a mojito.

MY OWN MOCK-JITO.

Assemble the following items:

  • A sturdy tumbler
  • Lemon-lime soda
  • Dash of either lemon juice or lime juice. Even better a slice of lemon or lime
  • Ice
  • Mint leaves.

Take the following steps:

  • Muddle the mint with a slice of fruit or a squirt of lemon juice (or lime juice) at the bottom of the tumbler. Use the handle end of a wooden spoon if you don’t have a wooden muddler.
  • Add lemon-lime soda and stir. No need to use sugar in the muddling as one would do with an actual mojito because the soda has sugar in it already.
  • Add ice, stir briskly.
  • Add bendy straw (cause ALL my drinks involve bendy straws)
  • Drink.

If you’ve heard the bar bell, imagined the bar bell or just figured the bar bell must have rung SOMEWHERE – switch from mock-jito to mojito and add rum to taste. Or vodka – also to taste. It won’t be a mojito in the strictest sense of the word but if it tastes good, who cares?

Happy Bouillabaisse Day

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As it’s Bouillabaisse Day, I thought we could spend some time on this iconic dish.

I don’t know why people say “seafood bouillabaisse” since by definition it’s a fish stew but these are likely the same people who say “1:00 am in the morning.” AM means morning, people. In the dictionary under redundant, it says “see redundant”. But I digress. So, bouillabaisse = fish stew.

As a child, I understood the process to be that you take all the fishy and shellfishy bits and pieces you’ve got on hand, toss them together into furiously boiling water, stock, clam sauce and veggies, spice to taste and leave to simmer. Easy. But apparently, the construction of “authentic bouillabaisse” is a subject open to wide (and often heated) debate – Do you use five different fish or seven? Which fish – all white fish? Some white, some oily? How much cod, snapper, flounder, halibut, sea bass, monk fish? Wine or no? Potatoes – secret to success or heresy? Can you serve it to fewer than 8 people?

As far as I am concerned, recipes are evolutionary, changeable, fluid and almost never the same twice – with the exception of baking which is a bit more of a science. So if you find yourself thinking, “Gosh, I’d like to make bouillabaisse but I’m just not sure I can handle all the pressure” – worry not. Just grab your largest pot, any fish you fancy, some onions and the like, set it to cooking and call your friends.  Here are so recipies to inspire and guide you but remember – it’s YOUR bouillabaisse. Make it the way YOU want.

Or just punch the word bouillabaisse into your favorite search engine and wade right in.

In an attempt to impose order (or just their opinion) on the topic, a group of chefs drew up The Marseille Bouillabaisse Charter (Marseilles being where the dish is said to have first appeared as we know it today). Seems a bit slapdash upon perusal. Far more interesting was the history of bouillabaisse from Clifford Wright. In fact, his food history section is very interesting in general.

So, Happy Bouillabaisse Day to one and all.

P.S.: Don’t tell anyone but I actually prefer gumbo.

Oreo Cookie Day

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As years go, 1912 was pretty remarkable. Scott reached the South Pole. Sadly for him, so did Amundsen. Happily for Amundsen, he got there first. The Republic of China was established, starting a trend that continued a few months later, when Tibet declared a Chinese republic as well. The Titanic sank and a new cookie hit the streets. Its name was Oreo.

It was introduced in response to the introduction of the Hydrox cookie a few years before. Now, I don’t know about you but I always thought it was the other way around. Now that I know the truth, I feel my belief in the superiority of Oreos is totally justified. It was a latecomer, an underdog and trounced the competition!

So today we have two things to celebrate – the birthday of an American classic cookie and the confirmation (as if we needed it) that first isn’t always best. Milk and cookies for everyone!

A Plethora of Paella

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I know it’s National Gumdrop Day (and may your day by as gummy as any that has come before it) but I am too distracted to think about gumdrops at the moment. At the moment, all I can think about is paella. Why? Because apparently it is what a lot of people online are thinking about, Googling, and searching for.

I’m aware of the exciting nature of paella. I’ve gone on about it at some length myself in my Ode to Paella but seriously? The Fabulous Foodie webstats seem to indicate a paella trend. A lot of people are searching for paella. Specifically, they seem to be searching for Alton Brown paella. I don’t know why. Don’t get me wrong – I’d love to hear what he has to say about it. I just never have. I’ve never come across an Alton Brown recipe for paella. Plenty of his fellow Food Network stars have them.

At some point last year, Tyler Florence went in search of the ultimate paella. I wish someone would pay me to go in search of the ultimate roast chicken. But I digress. We are talking about paella. Anyway – off Tyler went. He encountered Paella Cubana and Paella Valenciana. But in the end, his journey led him to create The Ultimate Paella Recipe. Ultimate, Tyler? Really? But what about your previous Paella with Seafood, Chicken, and Chorizo? Is this better than that?

Ultimate? Sounds unlikely since everyone at Food Network seems to have addressed paella (except for Alton Brown which we have already discussed).

  • Emeril Lagasse (who alone amongst them I would trust to really understand paella and it’s semi-related food of the gods jambalaya) has his paella recipe as well as his grilled paella mixta.
  • Ina Garten has a Hampton’s spin on things with her easy lobster paella

TV is not the only place to find the paella of your dreams. Grab a cup of coffee and peruse a cooking magazine or two. OK, maybe grab a cup of coffee and peruse and cooking magazine website or two. Try One-Hour Shrimp Paella from Bon Appétit or Quick Paella from Gourmet magazine.

You can also check out hundreds – yes, I said hundreds – of paella recipes at recipe round up sites.

So you can see – a plethora of paella awaits you should you venture forth and try this flexible, delicious, highly personal and customizable dish. Just don’t go ask me what Alton Brown thinks because try as I might, I can’t find a place where the two intersect.

Finally Eating Like A Grown-Up

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I think my taste buds are maturing. This seem remarkable in light of the fact that the rest of me doesn’t seem to be doing the same.

Which reminds me – I must tell you about the three rounds of Jacks I played in the lobby of my apartment building last night. It was a spontaneous decision when the gaggle of wee girls already there became embroiled in a debate over the rules.

I stepped in to referee since none of the moms present seem to have the first CLUE how to play. I am now a hero among the small fry and parents alike.

One mom actually asked in wonder, “Where did you learn to play Jacks?” I was stumped since I don’t remember learning. I just remember playing. Since the beginning of time. Through my own camp experience and my time as a camp counselor as well. I excelled at Jacks despite rather short pudgy fingers.

But back to the question of taste buds: Continue reading “Finally Eating Like A Grown-Up” →