Black Beans and Flan

Retrieving what I loved but abandoned: Poetry for its own sake. Ballet. Luckily, there's a beginners' class nearby, with Juliana -- such an ennobling teacher. (I wanted to take ballet when I was 10, but my parents said they couldn't afford lessons for all 5 of us, so none could have them. Made sense then.) I also loved to read, & loved color. And meditating -- call it resting!! I've been sitting peacefully for 10-20 minutes a day in the New Year. Oddly, it makes me more jumpy than before. I'm guessing it's a phase.

Also: casual hospitality. Last night, with 4 friends. They brought salad & fruit. Clark smoked meat & I made black beans. Here's the recipe, but first you must promise to sort the beans. I love the sound of them plinking into a white plate, then sliding into a pot to be rinsed. Yesterday I caught two bean-sized stones.

Black Beans

2 C. dry black beans

2 tsp. salt

olive oil

4 medium onions, finely chopped (or 2 bags of frozen, chopped onions.)

1 green pepper, chopped (or 1 bag of frozen, chopped green pepper. You can also mix red & green pepper.)

3 cloves garlic, mashed

1 tsp. cumin seed, crushed (Ground cumin, is OK, but for sharper flavor grind whole seeds with mortar & pestle. Last night I used ground.)

1 tsp. oregano

1/2 tsp. dry mustard

28-ounce can crushed tomatoes

juice of 1/2 lemon

Pick over, rinse, soak & cook the black beans in water with 2 tsp. salt.

Sauté the onion & pepper in olive oil until soft, about 5 minutes. Add garlic & cook a minute more. Add cumin, oregano, & mustard, & cook another minute or 2, stirring so the spices don't burn. Salt it a little. Add the tomatoes & simmer for a while, stirring occasionally & adding water if it's getting dry. Yesterday I cooked it about an hour, but you can cook it much less. Just simmer until you like it or until the time runs out. Then add the stewed black beans with a little of their cooking liquid & salt. If you add more liquid you have black bean soup. Cook until you like the way it tastes -- sometimes just 5 minutes; yesterday was about an hour. You can go slow or fast. After you add the beans, mash some of them so you have a thick soup. You can use a potato masher, but I recommend an immersion blender. Before serving, add lemon juice to taste. Serve with rice & chopped onions. Some people also like sour cream &/or chopped cilantro.

I was going to make a chocolate dessert, but something stopped me. Made flan instead. This recipe is from Margarita Zayas, who was our neighbor in Miami.

Margarita's Flan

Make a caramel by melting 1/2 C. sugar with 2 1/2 T. water in a small pan over medium heat. Be patient! Wait until it's brown, but not burnt. Pour that into a bread pan,* tilting it to cover the entire bottom. Then mix 1 can evaporated milk, 3 C. whole milk, 3/4 C. sugar, dash salt, 4 beaten eggs, 1 tsp. vanilla. Pour that over the carmel. Put the pan into a larger pan with water in it that goes halfway up the bread pan. Bake at 350° an hour or more, until the custard is set. Chill thoroughly, then turn the pan upside down on a platter so the custard is surrounded by carmel.

*I used glass custard cups instead, & did not turn them upside down for serving. It's comforting to have your own cup of custard, I think.

Patrice's Spaghetti Bolognese

Wonderful how some things taste even better now!

Patrice and Mary and I were talking about food on our Sunday Zoom and I told Patrice that her long-ago Spaghetti Bolognese recipe is still fabulous. I made it last week, substituting Italian chicken sausage for the beef-pork-veal. Mary asked for the recipe.

Patrice's Spaghetti Bolognese
Serves 4

3 T. butter
4 slices bacon, chopped (I used a little less)
1 stalk celery
1 large onion, finely chopped
2 T. (olive) oil
1/3 pound ground beef
1/3 pound ground pork
1/3 pound ground veal
1/2 C. white wine
2 C. good beef stock
3 T. tomato paste
1 tsp. dried oregano
grated nutmeg (fresh is best)
salt and pepper to taste
1 C. heavy cream (I used less -- Really!)
1 pound spaghetti
fresh-grated Parmesan cheese

1. Melt butter. Sauté bacon, onion, celery. Cook uncovered, stirring often, about 10 minutes. Set aside.( I crisped the bacon then put the pieces on a plate, added a little butter and sautéed the onion and celery in it until softened.) Put all on a plate.

2 Brown the meat, then add wine. Cook on high until most of wine evaporates. Add salt and pepper, reserved vegetables and bacon, beef stock, tomato paste, oregano and nutmeg.

3.  Simmer partially covered until reduced to a thick sauce (40-60 minutes).

4. Just before serving add all or some of the cream. Heat until it's warm, but do not boil.

5. Serve on spaghetti on hot plates with some grated Parmesan.

6. Good with antipasto and good bread,

Nothing-special Fridays are my favorite

Dear Friends,

A nothing-special Friday. I think this might be my favorite kind. I went to the gym, bought markers on sale at the art store made rice pudding, cleaned house. And walked Zing! 

Love,

k

Rhubarb and maybe strawberries

Written yesterday:

Dear Friends, 

I’m writing this around 4 p.m. because I just finished drawing (and cooking) the rhubarb. I remember Grandma Krumm cooked rhubarb, but I don’t think Mom did. It is from the farmers market. 

Later I’m going to meet Mary Kaye and Leigh to try out a new restaurant in East Sac. 

Now I’m going to paint … waiting until the last minute to take Zing! for a walk — maybe it will cool off a bit.

Love,

k

Mom cooked like this all the time

Dear Friends,

Yay! I consolidated all my Thanksgiving recipes! From Pinterest, Epicurious, New York Times -- and all are seasoned with memories of Mom. Her kitchen was in another era, and her recipes from a different cookbook, but she was one great cook! I can’t share a holiday meal like Thanksgiving without marveling at what Mom created every day. 

Hope you are relaxing thankfully!

Love,

k

Dry-Brined Turkey

Turkey Gravy

Gratin Dauphinois

Gratin Dauphinois

2 pounds potatoes (I used a bag of baking potatoes) to make 5 to 6 cups when sliced
1 large clove garlic, crushed
2 C. milk
1 1/2 C heavy cream
3/4 t. salt
1/2 t. pepper
1 T. butter (for buttering pan)
1/2 C. grated Swiss cheese (I use Gruyere)

Peel the potatoes, then wash and dry the whole potatoes thoroughly. Slice thin. Don't put them in water now because you need to conserve the potato starch. Combine potatoes with garlic, milk, cream, salt and pepper in a large heavy saucepan. Bring to a boil on medium, stirring to prevent scorching. I use the low-heat burner because I have burned them many times.

Bring to a boil, stirring, until mixture thickens slightly.

Butter a shallow (1 1/2 inch)  baking dish (I usually use the oval copper gratin pan; yesterday it was a 9" x 13" foil pan) and pour the potatoes in. Cover with grated cheese.  I usually put the pan on a cookie sheet to catch drips. Bake at 400° for an hour or until potatoes are soft and top is browned. These are even good cold.

Pie Crust

The Flakiest, Butteriest Crust

1 cup + 2 T. chilled unsalted butter
2 1/4 C. flour
1 T. sugar
1 tsp. kosher salt
1 T. apple cider vinegar
3 T. water

1. Cut butter into 1" pieces. Chill it while you measure the dry ingredients.
2. Mix the flour, sugar and salt together in a big bowl. I use that bowl you see in the photo above.
3. Add the butter and toss it until it's coated with flour. Then use your fingers and palms to work the butter into small, irregular pieces. This is fun. Stop before the butter gets warm. You should still see some pieces of butter.
4. Mix the vinegar with the ice water.
5. Drizzle the liquid over the flour-butter mixture. Mix it up quickly with your hands so the dough kind of sticks together. It will still seem pretty dry.
6. Turn the dough onto a piece of waxed paper (no extra flour needed) and knead it a few times. Don't let the butter get all mixed in. The idea is to keep some butter in discreet pieces.
7. Push the dough down and cut it in half. Press each half down to about an inch high, and wrap the two pieces in plastic wrap and chill in refrigerator 1 hour to 3 days. (OK, I'm doing a few more than three! Let's see -- Thanksgiving's four days from tomorrow. In a day or two I'll:
8. Roll it out and fit into pie pan.
9. Blind bake or fill and bake according to recipe.

Cinnamon Crumble Apple Pie

Tomato Jam

Tomato Jam

I loved Mom's spiced grape jam. I loved her red raspberry jam (more than the seedy blackberry). I loved her strawberry jam too. But I think even Mom would love Mark Bittman's Tomato Jam best. I had it on a grilled cheese sandwich for lunch today, and it would also be great with biscuits or cornbread, and maybe lemon sorbet. The other night I served it with crackers and soft goat cheese. My neighbor who tasted it begged to take home what was left in the bowl. You might like it too. It's worth a try -- and it's so simple!

Here's Mark Bittman's recipe, which I got from the New York Times cooking app. He says Roma tomatoes are best, and I'm not even sure what they are. I've made it three or four times already, using the biggest, ugliest farmers market tomatoes I can find -- about three to a batch.

Mark Bittman's Tomato Jam

Ingredients
1 1/2 pounds tomatoes, cored and coarsely chopped
1 C. sugar
2 Tblsp. freshly squeezed lime juice
1 Tblsp. fresh grated or minced ginger (I minced mine -- it gets stuck in the grater.)
1 tsp. ground cumin (I use whole cumin seeds and grind them with my mortar and pestle -- I swear this makes a lively difference in taste!)
1/4 tsp. cinnamon
1/8 tsp. cloves
1 tsp. salt
1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste. (I use the flakes, and I go light. You can add more at the end if you like.)

Step 1
Combine all ingredients in a heavy medium saucepan. (The heavy part is important, to avoid burning.) Bring to a boil over medium heat, stirring often.

Step 2
Reduce the heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about an hour and 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use. (I let it come to room temperature before serving.) This will keep at least a week.

All ingredients, waiting to become jam

At a friend's table

Yesterday:

A friend and I were going to have dinner at a popular restaurant (Waterboy). Then something came up and we couldn't. Instead we shared leftovers at Janie's place, and I made oatmeal cookies.  It was just as much fun.

Oatmeal cookies
(from Gourmet cookbook)

Beat together until fluffy:

10 T. butter, softened
1/3 C. light brown sugar
1/4 C. granulated sugar

Mix in:
1 large egg
1/2 tsp. vanilla

Add and mix until just combined:
1 3/4 C. rolled oats (not quick variety)
3/4 C. flour
3/4 tsp. cinnamon
1/2 tsp. soda
1/2 tsp. salt

At this point it's all done. But you can add chocolate chips, fruits, etc. I used about a cup of toasted walnuts and 1/2 C. dried cranberries.

The recipe says make huge cookies of 1 heaping tablespoon each. I made smaller cookies. Put on parchment-covered baking sheets. Run your fingers under water and press each cookie down lightly. Bake at 375° about 12 minutes.

Chicken and Flan with Family

Written last night:

Dear Friends,

How enjoyable it is to sit and talk over dinner with friends/family! Keith and Judy just left and that’s the way it was. 

I have promised the foodies among you (Gretchen!) to describe the menu:

Cheese: Smoked and Manchego, with Trader Joe’s Crackers

Joel Gott Oregon Pinot Gris (I’ve got to admit I love it because it’s got a screw top … but it’s also delicious.)

Keith and Judy brought a beautiful salad with greens, tomatoes and almonds.

Coq au vin from the New York Times. You cook chicken with wine. The man at the wine store recommended I use Louis Jadot Pinot Noir.  I am trying to learn to make this kind of French stew as well as my great-grandmother did. My mother would say she loved the way it smelled coming from her grandmother’s oven, and she tried to make it herself but was never satisfied. I’ve made the stew before with beef, but this is the first time I made coq au vin. I used dark meat, as suggested in the recipe, even though I am usually a white meat person. Also, this time I cooked the stew over a couple of days, marinating it in wine for the complete 24 hours, then making the stew itself, then refrigerating it overnight. I also used fresh little onions, rather than frozen. The recipe tells how they peel them easily if you immerse them in boiling water for one minute first, and it says frozen onions are too full of water to brown easily. It turned out delicious!

I like this stew because it’s ready the day ahead, so entertaining is easy. Same for tonight’s dessert: flan — Margarita’s recipe from 40 years ago in Miami. Margarita was our next-door neighbor when we lived in North Miami across the street from what was then called Barry College. She was from Puerto Rico, and her husband Laurenzo was Cuban. 

Margarita's Flan

Make a caramel by melting 1/2 C. sugar with 2 1/2 T. water in a small pan over medium heat. Be patient! Wait until it's brown, but not burnt. Pour that into a bread pan,* tilting it to cover the entire bottom. Then mix 1 can evaporated milk, 3 C. whole milk, 3/4 C. sugar, dash salt, 4 beaten eggs, 1 tsp. vanilla. Pour that over the carmel. Put the pan into a larger pan with water in it that goes halfway up the bread pan. Bake at 350° an hour or more, until the custard is set. Chill thoroughly, then turn the pan upside down on a platter so the custard is surrounded by carmel.

*I used glass custard cups instead, & did not turn them upside down for serving. It's comforting to have your own cup of custard, I think.

Love,

k

Returning to routine

Written last night:

Dear Friends,

I am coming back to life, and not sure if it will last. It seems too fast and it seems too slow. But today I made a long To-do list and I tackled it enthusiastically, while last week I wouldn’t have done the whole thing in one day.  I credit my family and friends … Thank you!

Today there was a little girl in the Safeway checkout line; she stood like a ballet dancer. I learned how to do that once — foot turned out, hand on hip, chin level with the floor. Standing there with her father, she had no idea I was mimicking her stance — I’m not quite as beautiful --  but she’s my today hero — stand there like you matter! 

I’m making coq au vin for dinner later this week. I really want to master these French stews. They say to make it a day or two ahead of time for the flavors to deepen, so tonight I shopped for chicken and marinated it in California wine. 

I also worked on the storybook for my last drawing class Thursday -- words, drawings, adding color, binding pages somehow -- It's more challenging than the last assignment of scribbling with my eyes closed.

Love,

k

Sunday, sweet and easy

Written last night:

Dear Friends,
It was a relaxing Sunday, and also mild and spring-like. Perfect. I kept the windows open and think the allergies came in, but it was worth it. 

Church, dog park, driving around to explore the town — that was the first half, and the second was making a delicious but simple dinner for Patrick and Steph, who were here with Gully and Bruiser. We sat and talked on the balcony before dinner. Recipes below: easy roast chicken, scalloped potatoes, brownies. 

A perfect Sunday. 

Love,
k

Go-to Menu 
 Roast chicken, scalloped potatoes, asparagus, brownies (Takes about 1.5 hours Total)

Smitten Kitchen Flat Roasted Chicken

My words: I bought a 4.5 pound organic chicken. Using a kitchen scissors, I cut out the backbone. Dry the chicken. Sprinkle lots of salt inside it. Grind some pepper. Flatten the chicken. Put it into the iron skillet, breast side up. Salt and pepper the top. Stick some rosemary stems under the skin, all over. Dot with butter or drop some olive oil over it. Preheat the oven to 450. Roast the chicken 45 minutes, more or less, until the thermometer inserted in the thigh registers 165. Squeeze one lemon. Pour the lemon juice over the chicken. You can let the chicken rest until you're ready to eat.

Gratin Dauphinois

2 pounds potatoes (I used a bag of baking potatoes) to make 5 to 6 cups when sliced
1 large clove garlic, crushed
2 C. milk
1 1/2 C heavy cream
3/4 t. salt
1/2 t. pepper
1 T. butter (for buttering pan)
1/2 C. grated Swiss cheese (I use Gruyere)

Wash and dry the whole potatoes thoroughly. No need to peel them. Slice thin. Don't put them in water now because you need to conserve the potato starch. Combine potatoes with garlic, milk, cream, salt and pepper in a large heavy saucepan. Bring to a boil on medium, stirring to prevent scorching. I use the low-heat burner because I have burned them many times.

Bring to a boil, stirring, until mixture thickens slightly.

Butter a shallow (1 1/2 inch)  baking dish (I usually use the oval copper gratin pan; yesterday it was a 9" x 13" foil pan) and pour the potatoes in. Cover with grated cheese.  I usually put the pan on a cookie sheet to catch drips. Bake at 400° for an hour or until potatoes are soft and top is browned. (You can bake at 450° if you are roasting a chicken at the same time.) These are even good cold.

Serve with asparagus or some other green vegetable. Spinach, maybe.

Smitten Kitchen's My Favorite Brownies

3 ounces (85 grams) unsweetened chocolate, roughly chopped (Sometimes I use 70% bittersweet and it is fine.)
1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan
1 1/3 cups (265 grams) granulated sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt (about 2 grams)
2/3 cup (85 grams) all-purpose flour 

Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray. 

In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free. 

Dust the brownies with powdered sugar before serving. (Gretchen, would you consider a sprinkle of sea salt before baking?)

Books, food, friends

Written last night:

Dear Friends,

I want to read an hour a day. Books, I mean. I’m finding the earlier the better. Never save it to bedtime. If possible, read right after breakfast. 

Today I didn’t do any of that. Instead, after lunch I sat on the bedroom floor in the corner by the closet where Zing is beginning to take up residence. I had my book (The Silk Roads by Peter Frankopan) and pen and I read about Hitler planning to invade Russia in 1941 while Zing curled up on the towel nearby. 

Earlier, Zing and I went to the farmers market, and then I cooked. Jody, my dog-walking friend, and his wife Liz and her service dog Phoebe came to dinner. The more we talked, the more we discovered we have in common. And dinner was good too: chicken with Mom’s barbecue sauce, scalloped potatoes like I make for Christmas, peas, pear-blueberry crisp, and they brought some great wine.

Love,
k

A tiny shop and then a hopeful dinner

Written last night:

Dear Friends

It’s been a while since Keith, Judy and I  got together, so I loved spending this evening with them. We talked a lot about family … and faith and ancestors … I think it was all generally about hope. It was a laughing, lingering dinner.*

As you know, I am grappling with technology, and today it was mostly about my iPad. The day after Clark died I dropped it on the front sidewalk, and the screen lights have not been right since. You see everything, but it’s on a slightly striped screen of lights and darks. In the bright sunlight of Miami it was impossible to read, and Mary told me I’ve got to take care of it quick. Today I found a place nearby where they can fix it, and around lunchtime Zing and I strolled over. (It’s fun to be on the street during lunch hour when the legislature is in session because  it’s crowded, and you can overhear snatches of interesting conversation.) I was worried about whether the shop would let Zing in, but that was not an issue, for this little shop is not in a building, but between them — squeezed into the narrow space between a Taqueria and a SubWay. You might think it’s someone playing Store, but it’s for real. “Is this the Computer Store?” I asked the man who was dancing and rapping on the sidewalk outside the sign. He seemed to nod his head Yes. So Zing and I took two steps from the sidewalk into the “store.“  Zing sat down underneath the plank that is the desk. The clerk/manager said he can help, took my money and ordered a needed part. Zing and I can’t wait to go back. 

Love,

k

* The menu was beef bourguignon (from last week ... I froze the leftovers.),  buttered carrots, garlic bread and poached pears with ice cream and chocolate sauce. Those recipes are here. (except not the carrots!)

See that little spot where the man in red is?

That tiny space between the green overhang and the SubWay

is the computer repair shop

Inside the shop

Returning again

Written last night:
Dear Friends,

I’m feeling overwhelmed as I prepare to leave again for Miami. It’s still a challenge to get ready. But this time I know how to do it. I’m almost packed, thanks to my “travel adviser” Rachel. I have a ride to the airport  — thanks to Sandra for the recommendation! I know Zing will be happy, first at Grateful Dog, and then with Sandra for the last couple of days. I’m leaving a clean apartment, thanks to Ale, the housekeeper who loves dogs and is obsessed with getting rid of dirt. (“I noticed the streaks on your table,” she said when I interviewed her.) Also today I’ve had help in understanding finances. Best of all, I’m looking forward to time off with the women in the family. We’ve been doing this since Mom died — relaxing and doing nothing  -- together. 

Also today my artist friend Leslie of the east coast called to say she’s on the west coast, visiting family. Somehow, that set my mind straight. The time difference can be a brain teaser. I hope that next time she’s here I'll be able to drive over and explore San Francisco with her. 

As I go to sleep now, I smell the cumin seed that I just toasted in the iron skillet, moving it with a wooden spoon so it wouldn’t burn, then crushing with my heavy-duty mortar and pestle.  I swear it is the soul of my black bean recipe, which has become a ritual for the sisters’ weekend. I’m taking a baggie of it to Miami. It’s a cooking spice. Honest. If you need proof, check out the black bean recipe on my blog.

There are many weather deterrents messing with plane schedules these days. I’m hoping for a smooth red-eye flight tomorrow night.

Love,
k

Dinner, with conversation

Written last night:

Just came home from a lovely dinner with Keith and Maria. We ate outside under the flowers and vines at the Tower Restaurant. It’s Maria’s favorite, and fast becoming mine. Delicious food, perfect service, and they let us stay and talk and talk and talk. Most restaurants I know would kind of hover and wonder if you were going to ever leave. We were tossing ideas and memories and hopes back and forth and probably could have stayed longer … Thanks, Keith and Maria, for a lively evening!

Chris and Sandy -- educators -- you must be here soon! We were talking about kids’ obsession with technology and how we who are older just can’t understand it and how teachers  are under-appreciated and often talked-down to. Keith says you, Chris, engage teachers in give and take and of course respect their ideas and hands-on experience. I wonder what it all means, if indeed what we are saying today will matter a bit tomorrow. 

We also talked about moving and changing and paring back our possessions. Maria is tackling much the same as I’ve been doing recently, in her own way. 

It was a fun end to a tense, business-oriented day for me. I had been putting off a couple of daunting chores. For some things, I expect the worst, even when it is really unlikely. Every time I call a bank (today Capital City Bank in Tallahassee) or deal with car stuff (getting a smog test for Rosa — a requirement for California license plates), or work with the printer on something new (today it was scanning — I used to be able to do that, but aren’t things different in California?) my heart goes bumpy and I feel like a loser. The bank will laugh at my question; Rosa will fail the test (No, not Rosa!); the printer will go offline and never come back … I’m not easy with cars or banks or technology. Today I tried to put a new face on. Yay! I thought, I will of course pass the Smog test (Rosa did indeed pass); Yay! I get to talk to the bank. They love me because I am a peer — I know what I am talking about; and Yay! I get to make the printer do what it’s supposed to do: scan the documents as I command. 

And indeed these things happened today. Who knows what tomorrow will bring?

Love,
k

On a food note: For lunch today I tested the chili I made yesterday. My eating habits are changing, of course. For the past three months I barely knew what was on the plate. And now I'm eating more simply -- it's not the same when you don't have someone to share your meals. So I have this faint notion of frozen chili packets and red beans that I cooked separately, to eat with the chili or some other way. I used this great recipe my friend Teresa gave me ages back. I never follow it exactly, but it is always delicious.
Teresa's chili recipe

Chocolate sauce and a delicious dinner

I have so many recipes that I never know where to find the one I want. Like now -- I know I made a great chocolate sauce once; we're having company for dinner next week.* I'd love to have poached pears, vanilla ice cream, and chocolate sauce. I need that very recipe!

****Dinner was Saturday, and it was a great time with wonderful friends. All along I was taking notes so that I will have the recipes and the whole plan for next time. This is one good dinner party!
Here is the plan, hopefully without too many details missing, so you and I can follow along next time. Without freaking out about missing recipes.

Menu

crudités
little toasts
Sriracha aoli and olive tapenade

Fish in the oven
garlic bread
slaw
poached pears
vanilla ice cream
warm chocolate sauce


Chocolate sauce

6 ounces bittersweet chocolate -- I use Kallebut or Trader Joe's 72% cacao dark chocolate.
3/4 C. heavy cream
Sugar to taste.
vanilla extract

Put the chocolate and the cream in a heavy pan and warm over low heat until chocolate is melted. Don't let it boil. Remove from heat and stir. Add sugar and vanilla to taste.

Recipe above 3x

a 17.6 ounce bar chocolate
2 1/4 C. cream
sugar and vanilla to taste

Poached pears
for 3 pears
1/4 C. orange juice
4 C. water
1 1/2 C. sugar
grated rind of one lemon
cinnamon stick
4 cloves

Cook all but pears until sugar dissolves. Add pears, whole but peeled (Leave stem on, if possible.) Simmer until pears are tender but not falling apart, about 15 minutes. maybe we'll see. Can do pears ahead and refrigerate in poaching liquid. Saturday bring them back to room temperature.


Fish in the oven

Red snapper at Southern Seafood fish store
(Snapper works fine. This time I used gag grouper -- no photo of that one!)

Butter a large piece of foil, 1 1/2 times length of the fish.
Lay fish on top. I used gag grouper. I've also used other grouper and red snapper. All good.
Fan tomato slices over the fish.
Scatter 2 chopped shallots over top.
Add herbs and dot with black olives.
Season with salt and pepper.
Sprinkle with lemon juice and parsley.
Butter another piece of foil to cover the fish.
Fold the edges.
Put in pan.
Cook at 410° for 45 minutes. This is for a thick fish. I cooked 3 1/2 pounds this time, cut into thinner steaks. It took 25-30 minutes. It's important to watch the fish.
Open one end of foil and test at thickest part of fish to make sure it is done.
Serve in foil, with top of foil removed.

Here's another way to cook fish in the oven

Rub grouper fillets with olive oil, garlic, salt and pepper; add small tomatoes, lemon juice, parsley and dill, and black olives and maybe a little hot pepper.  Wrap in heavy duty foil and bake at 350 for 25 minutes or until done.

Garlic bread
(Barefoot Contessa: Back to Basics, p. 184)
(for one loaf)
Preheat oven to 350°
Process 6 garlic cloves
1/4 c. parsley
1 tsp. salt
1/2 tsp. pepper
Heat 1/2 C. olive oil over low heat.
Add garlic mixture.
Cook 3 min. Cut ciabatta in half horizontally.
Spoon garlic mixture onto bottom half.
Spread 2 T. butter on top.
Place together.
Wrap in foil.
Place on pan.
Bake at 350° for five minutes. (I followed this timing, but I like it better when it's cooked a little longer. It's crisper and hotter.)
Discard foil. (That's what the Contessa says. I just fold the top of the foil back so I can serve it in foil.)
Bake five more minutes.
Slice crosswise.
Serve warm.

Rachel's slaw
Mix all ingredients:

• 1/2 head small (5-inch diameter) green cabbage
• 2 T. to 1/4 C. mayonnaise
• a couple drops Tabasco sauce, or use a little Sriracha mayo along with the regular kind
• 3/4 teaspoon fresh lime juice
• salt to taste
• honey to taste

Here's another similar slaw

Slaw like I made by accident, before I got Rachel's recipe

Mix all ingredients:

• 14 ounces prepared slaw
• juice of 1 1/2 limes -- or to taste
• 1/2 C. sugar, or to taste
• 2 tsp. cumin seed toasted and ground
• a few coriander seeds, toasted and ground
• olive oil as desired

Appetizer

Olive tapenade and Sriracha aoli (from Fresh Market)

crudité of choice
peppers
little tomatoes

cooked carrots

cooked little potatoes
and

little toasts

Shopping list

• grouper 3 pounds
• black olives 
• lemons
• limes
• garlic
• parsley for fish and bread
• vegetables for appetizer (I used a red and a yellow pepper.)
• pears -- 6 pears
• slaw, prepared 
• small tomatoes -- two pints
• 2 shallots
• ciabatta -- 2 loaves Ciabatta from Fresh Market
• butter
• ice cream
• sugar
• heavy cream-- 2 1/4 C.
• appetizer crackers
• chocolate (Kallebut or 72% bittersweet from Trader Joe's)

Schedule
Monday

• Shop for all groceries, except fish and slaw and some fresh appetizer thing.
• Prepare ciabatta for baking, wrap in foil and freeze it.
• Wash and iron napkins or make sure you have nice big paper napkins.
• Polish silverware (or not!)
• Find candles, candle-holders, small vases for flowers

Thursday

• Shop for fish and cabbage for slaw

Friday

• Cook pears
• Make chocolate sauce
• Fish waiting on ice in refrigerator
• Cut foil and prepare herbs, etc., for fish tomorrow
• Flowers -- coffee table, bathroom, hall, dining room

Saturday

• Make slaw
• Tidy bathrooms and sweep the floor