365 Days of food

Every night is Sunday supper.

[thebellyrulesthemind365]

SMOKE 'EM IF YOU GOT 'EM...MAC AND CHEESE

I know, we’ve done mac n’ cheese, let’s do it again and again ‘till it hurts. Oh but it hurts so good…

1 pound pasta, cooked and drained

2 large egg

2 cups whole milk

2 small clove garlic diced

1 medium onion, diced

2 pkg. 8 ounces each cream cheese, crumbled

2 cup grated white cheddar cheese

1 cup grated smoked cheddar cheese

Generous 1/8 teaspoon each hot red pepper flakes, salt, and freshly ground black pepper

For the casserole:

    Preheat oven to 350. Butter a  large shallow casserole dish.

    In a blender or food processor combine egg, milk, and garlic, and process 3 seconds. Add onion, cheeses, peppers, salt, and blend 10 seconds. 

    Turn macaroni into a large mixing bowl and fold in cheese, egg and milk mixture. 

      Put all ingredients in the large buttered casserole dish and cover with the gratin topping (see below). Casserole could be covered with plastic wrap and refrigerated up to 12 hours at this point.

    Bake about 45-50 minutes or until bubbly and browned on top. If top is not golden, slip under broiler for a minute. Remove from oven, let stand about 5 minutes, and serve. If you make half the cooking time will be shorter, maybe 35 minutes.

For the topping:

¼ pound bacon, fried and crumbled

1 cup grated parmesan cheese

1 cup torn staled bread.

4 T unsalted butter

To make topping:

Melt butter in a sauce pan. Pour over bread crumbs, and add the bacon and cheese and toss.

Note: Try this topping on blanched green beens with cream of celery soup and a little milk or cream for a quick side dish. Bake in the same manner, until bubbly.

Serves 8

[thebellyrulesthemind365]

Strozzapreti a low carb pasta

Low carb pasta? What? Yes it’s true and you can make it. It’s easy and more importantly, it’s delicious. It’s also vegetarian and once made, will hold in the refrigerator for 2 days before cooking. I’m not sure it gets better than that…oh yes it does… it’s finished with a sage brown butter. Welcome to fall my friends.

The ingredients:

8 oz. blanched Swiss Chard

4 T. Bread Crumbs

¾ c. Whole Milk Ricotta 

1 large Egg, beaten

4 T. Parmesan Cheese grated

½ t. garlic powder

1/8 t. Fresh Grated Nutmeg

Sea Salt and Black Pepper

8 T. unsalted Butter or 1 stick

10-12 Fresh Sage Leaves

4 c. Flour

To make it:

1. Dry your blanched Swiss chard in a cotton kitchen towel and remove as much water as possible., then mince finely.

2. Mix the chard, bread crumbs, ricotta, egg, Parmesan cheese, salt and pepper to taste and garlic powder, well.

3. Line two sheet trays or cookie trays, with parchment paper and very generously dust with flour.

4. Fill another bowl with remaining flour and very carefully scoop out enough chard mixture to form a ball about the size of a walnut. Carefully roll it in the flour that’s in the bowl and place on a sheet tray.

5. Placed the rolled and floured balls, not touching, in the refrigerator for a few hours. Continue to shake the balls on the trays every so often to absorb more flour evenly. This is what will form a light delicate skin when cooked and make the most sublime pasta dumpling.

To cook and serve:

Bring a large pot of salted water to an active simmer, but not a boil. A boil would be to rough for the pasta and break it up. Drop in the pasta 10-15 at a time for about 3-4 minutes each. They will firm up a bit and the flour will become translucent. Remove to warm bowl and finish with brown butter sage sauce (to follow) and strips of Parmesan cheese.

Serves 6 as a first course and 4 as an entree

Brown butter sauce:

Place the butter in a heavy bottom pan

Turn the burner to med-low

Add sage and cook until the milk solids from the butter is tan colored and the sage has begun to crisp.

Serve over the pasta with the fried sage leaves

[thebellyrulesthemind365]

Cold Poached Salmon with Vegetable Pasta Salad

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With the summer in full swing in the Northern Hemisphere, cold poached salmon can go with just about anything to make a delicious, stress free dinner.

Many people can be stressed by trying to cook fish. Poaching couldn’t be easier, you will want to do this over and over this summer.

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Here’s how:

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1 pound center cut salmon skin on (about 3/4 of an inch to 1 inch thickness)

1/2 c. Water

1/2 c. White Wine (optional, you could add 1 c. water altogether with a big squeeze of fresh lemon)

1t. Salt

Fresh Herbs, enough to create a bed...

Such as celery leaves, parsley, chives, fresh dill, fresh fennel fronds, a couple of leaves of basil, thyme....you get the idea.

A couple of lemon slices

Salt and Pepper ( you may omit the pepper or add a pinch of white pepper if you don’t want the dark specks)

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1. Pat dry your salmon and salt and pepper it generously

2. Prepare a sauté pan that has a fitted lid, with the herb bed and lemon slices. Pour in the water and wine and add the teaspoon of salt.

3. Place the salmon on top and cover with a lid.

4. Bring the heat up until you have a gentle simmer. Simmer for 15-20 minutes. The salmon will become opaque and firm up a bit. Do not overlook it, if needed, open the inter a bit and peek inside for a hint of pinkness in the center.

5. Remove from heat, take of the lid and let cool about 10 minutes.

6. Remove from the pan, place on a plate and in the refrigerator until completely cold, about 2 hours.

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The pasta sald salad was made with orzo, blistered cherry tomatoes (found on an earlier blog, edamame, and broccoli dressed with olive oil and salt and pepper. Basically a “whatever is in the crisper”.

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[thebellyrulesthemind365]

Chicken Liver Pate

[thebellyrulesthemind365]

Corned Beef Brisket with Colcannon

The Corned Beef:

Remove the corned beef from the package, discard the flavor packet and pepper the meat on both sides. Brown the meat on both sides and place on a shallow rack in a baking dish. Add a couple of cleaned and cut up carrots, a large chopped onion, chopped celery,  half a dozen garlic cloves, 4 or 5 fresh or dried bay leafs and ½ c. of dark beer, white wine or water. Cover and place in a 275 degree preheated oven until tender. For a 2 ½ pd. brisket that might be 4 to 5 hours, for a 5 pd. brisket, closer to 6 hours. 

Remove the meat when done, let rest for 20 minutes then mix ½ c. packed brown sugar with 2 tablespoons grainy mustard, with very little salt and a lot of pepper.

Cover the presentation side of the brisket with the brown sugar mixture, pat it down and place under the broiler, about 8-10 inches below the heat source, watching closely, until the sugar starts to caramelize. This will happen in mere minutes so don’t take a phone call or trot off for another pre-dinner Guinness.

Slice against the grain and serve with Colcannon. Cheers mates!

The Irish are big on potatoes and cabbage. They have a unique dish called Colcannon. I made this dish to go with corned beef for St. Patrick’s Day. I left out the usual onion and added a good dose of chives. I like the flavor and the color it brings. I still think the idea of the dish is weird, but it taste so good.

This might be a good night to sleep alone.

The Ingredients:

2 c. Cabbage finely chopped

1 T. Butter

1 T. Vegetable Oil

½ t. Salt

3 c. Mashed Potatoes (I know you don’t need a recipe for these…boil and mash)

3 T. Fresh Snipped Chives

The Method:

Saute the cabbage for about 8-10 minutes, in the butter and oil, over a moderate heat, stirring.

Add the potatoes and chives, stir and serve.

I could come over and make it for you if you think this is too hard.

[thebellyrulesthemind365]

It’s that time again, the wearing of the green. Here is a recipe that will bring out the Irish in everyone.

latha sona naomh-làraichean

translation

Happy Saint Patrick’s Day

[thebellyrulesthemind365]

[Nick]

A bit of pate?

[Fanny:]

I drink it all day

Chicken Liver Pate:

1 1/2 Lbs. Chicken Livers

8 oz. (2 sticks) Softened Butter

1/2 Onion Finely Minced

1 teaspoon Salt

1/8 teaspoon Cayenne

1 teaspoon Nutmeg

2 teaspoon Dry Mustard

2 Tablespoon Brandy, Cognac or Whiskey

1/4 teaspoon Ground Cloves

Clarified or Melted Butter for Sealing the Pate

To make:

Sauté the minced onion in a knob of the softened butter until slightly coloring.

Add the chicken livers to the sauté pan with the onions and add some butter if needed. Sauté with the lid off and the heat on medium for 15 minutes, turning a couple of times for even cooking. Cover and cook on low heat for an additional 10 minutes. Uncover, take off heat and let cool a bit.

Take the cooled down chicken liver, onion mixture and place it in a food processor fitted with a sharp blade. Add all the rest of the ingredients except the melted butter. Blend well until smooth.

Fill little mason jars or ceramic pots with lids, with the pate mixture. It will be a bit loose, but it will firm up in the refrigerator.

Cover with some melted butter just to seal, cover and refrigerate.

Good for 5 to 7 days and will serve 8-10 as an appetizer.

[thebellyrulesthemind365]

SHRIMP, SPANISH CHORIZO AND RICE

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Have this with a glass of dry sherry and wish to God you were eating this in Spain. If you close your eyes, this Spanish chorizo might just get you there.

2 tbs olive oil

1 white onion, diced

2 red/yellow/orange bell peppers, diced

2 roma tomatoes, peeled and diced

6 garlic cloves, crushed and chopped

2 cups rice, uncooked

3 cups seafood stock – can also use chicken broth or a combination of both

1 ½ lb Spanish chorizo, cooked and sliced (see source above)

2 lb raw shrimp, peeled and deveined

2 tbs finely chopped parsley or cilantro if you’re feelin’ it

Salt to taste

Red pepper flakes work well in here

Heat the olive oil over medium heat in a large sauté pan; add the onions and peppers, cook for about 5 minutes.

Stir in garlic and cook only until fragrant.

Add the diced tomatoes, mix well and cook for another 5 minutes.

Add the rice and stir for about 2 minutes.

Add the chorizo slices and the seafood stock, stir well and bring to a boil.

Reduce heat to a simmer, cover and cook for about 15-20 minutes.

Add the shrimp, cover the pan, and let cook until the shrimp are done, about 8 minutes.

Stir the shrimp into the rice and sprinkle with chopped parsley.

Serve warm with a little manchego cheese, grated cojita cheese or some salata ricotta. A generous drizzle of olive oil and a squeeze of lemon wouldn’t hurt.

[thebellyrulesthemind365]

LEMON POPPY SEED MUFFINS with a little blueberry snuck in...

I know that cupcakes are all the rage, I get it, they’re really good, but the muffin is the work horse of the quick bread. It last longer, can be frozen and can be whipped up in a second with whatever is hanging around begging to be baked.

A wrapped muffin can be tucked into a backpack, briefcase, purse or just set out on the passenger side seat of the car as a gift. No one I ever knew said no to the buttery beast.

Make some, here’s another one…

3 c. all purpose flour

2 large eggs

1 T. baking powder

½ t. baking soda

¼ c. poppy seeds

1 ½ sticks unsalted butter softened

1 c. sugar

1 ½ c. plain yogurt

2 T. fresh grated lemon rind

½ c. crushed blueberies

The glaze:

3 T. lemon juice

1 ½ c. powdered sugar

Pre heat the oven to 375 degrees

Sift together, the flour, baking powder and baking soda, add the poppy seeds and salt. Whisk.

In a mixer or a large bowl, cream the butter and sugar together until fluffy. Add the eggs one at a time until incorporated and then add the lemon zest.

Beat the dry and wet ingredients, including the yogurt and blueberries, alternately in thirds until incorporated and just moistened.

Fill 12 prepared (sprayed) muffin cups and bake for 25-30 minuted.

Dust with a little leftover poppy seeds and enjoy!!!

Let rest for 10 minutes and spread a thick layer of glaze on each.

[thebellyrulesthemind365]

LITTLE PULLED POT ROAST SANDWICHES & TOMATO AND SPANISH RICE BISQUE

There was a some left over pot roast in the fridge that was begging to be reinvented. With the addition of some blue cheese, a few small buns and a quick soup, my daughter and I sat down for a very tasty meal.     Serves 6

The little pulled sandwiches:

The pot roast:

1 2 lb. beef chuck roast

2 t. salt

2 t. Garam Masala or any other herb/spice blend you like

2 T. olive oil

1 med. onion chopped  med-fine

6 clove garlic

1 can crushed tomatoes

1/3 c. balsamic vinegar

½ cup raisins or any other dried fruit (apricots, prunes etc…cut fine)

Blue cheese

Brown the meat in a skillet. Remove to a deeper saute pan.

Saute the onions until soft. Add the garlic to the skillet the last 2 minutes.

Add all the other ingredients to the deep saute pan.

Cook , covered at 200, in the oven  for 5-6 hours until it is very tender. Add a little water or wine  only if needed.

Cool and shred with forks.

Add salt to taste.

Pile the shredded pot roast onto some sliced small buns. Top with blue cheese and warm up in a hot oven (400 degrees) for a few minutes.

Serve with soup.

The tomato bisque:

½ onion diced 

2 stalks celery, diced

3 clove garlic, diced

1 1/2 c. water

1 large can crushed tomatoes + 1 small can crushed tomatoes (42 oz.)

1 small can diced green chilies

1 t. salt

1 t. sugar

1/2 t. pepper

1 bay leaf

Saute the onion and celery in a little olive oil.

Add the garlic the last two minutes.

Add the water or broth, crushed tomatoes, chilies, salt, pepper and bay leaf.

Cook at a simmer for 45 minutes to 1 hour.

Remove the bay leaf, cool and puree.

The Spanish rice:

1 T. oil

1 c. raw white rice

1 onion, diced

1 c. water

2 t. chili powder

1 t. salt

1 small can diced tomatoes

Saute the onion in the oil in a sauce pan.

Add all the other ingredients, bring to a boil, cover and cook about 17 minutes. Leave the lid on for an additional 15 minutes off the burner.

Spoon into the middle of the soup bowl and pour the hot soup all around the rice.

[thebellyrulesthemind365]

ORANGE CUPCAKES

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This cupcake really tastes like fresh oranges, ask my dog Sidi.

½ cup unsalted butter, room temperature

2/3 cup granulated white sugar

3 large eggs at room temperature 

1 ½ teaspoon pure vanilla extract

½ teaspoon of pure orange extract

Zest of 1 orange (optional)

1 ½ cups all purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

¼ cup milk

Preheat oven to 350 degrees F and lightly butter or line 12 muffin cups with paper liners.

 Place the sugar and orange zest into the bowl of your mixer and blend until moist and fragrant. Add in butter and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and orange extracts.

In a separate bowl whisk together the flour, baking powder and salt.

 With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl, I know I hate scraping down too, but you must do it.

 Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

Ice these cupcakes with the remaining cream cheese frosting left over from the Hummingbird cake (see earlier blog.)

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She got it paper and all!

[thebellyrulesthemind365]

TANDORI CHICKEN

How much chicken can we eat in one life. Apparently a whole bunch. Here is another really wonderful tasty recipe that is easy to do and produces a great skin worth eating on it’s own. This chicken will talk to you about two in the morning and you may find yourself paying homage to the fowl thing by the dim glow of the refrigerator light.

1 ½ tablespoons paprika

1 t smoked paprika

1 ½ tablespoons turmeric

1 ½ tablespoons ground cumin

1 ½ tablespoons chat masala

1 t salt

1 teaspoons cayenne pepper

5 large chicken thighs and leg attached

2 cups plain whole-milk yogurt

1 large onion grated   

Mix first 7 ingredients in small bowl to blend. Using sharp knife, cut three ¾-inch-deep diagonal slashes in each chicken piece. Rub the chiken with the spice mixture. Let stand 10 minutes. Mix yogurt and onions. Toss chicken to coat. Cover and refrigerate overnight or a least 6 hours.

Preheat oven to 500°F. Line a  rimmed baking sheet with foil; place a cooling rack on prepared baking sheets. Do yourself a favor and spray with pan spray. Using slotted spoon, transfer chicken thighs to 1 sheet, spacing pieces slightly apart (make sure that chicken pieces do not touch and are covered in yogurt mixture). Bake until chicken is cooked through, about 50 minutes . (Chicken can be prepped 1 day ahead. until cold, Keep refrigerated until baked.)

After baking place chicken on large platter. Serve cold or at room temperature. Great with roasted vegetables tossed with a bit of  ground coriander, cumin, olive oil and red pepper flakes. Try some grilled pineapple brushed with savory spices and a little brown sugar. We had some naan we purchased and re-warmed with cheese on top. Oh yeh!

[thebellyrulesthemind365]

GAZPACHO MARY with SALAD GARNISH (vodka opptional)

Just in time for the 4th of July, for the long weekend, for Wednesday…don’t matter, it’s a celebration in a Mason jar ( I am developing a thing for jar food).

Rock this salad in a jar with your favorite veggies , I used fresh tomatoes, green olives, shrimp, fresh kale and hard boiled eggs and any proteins you’ve got handy, shrimp, ribs, bacon, chicken wings, scotch eggs, fried tofu on a stick. This is off-roading at it’s best.

Happy 4th, Happy Canada Day etc. Pick a holiday or adopt one and take the weekend off!

THE GAZPACHO:

6 Large Tomatoes or a 28 oz. can of diced Tomatoes

1 Red Pepper diced

1Small Onion diced

2 T. Tomato Paste

1 c.Tomato Juice

1 Large Cucumber diced

¼ c. Red Wine Vinegar

¼ c. Olive Oil

2 t. Celery Salt or Plain salt if that’s all you’ve got on hand

Pinch of Red Pepper Flakes or Fresh Jalapenos (or none)

1 t. Smoked Papricka (optional)

1 c. White Bread torn up.

Mix the whole thing up and puree in a blender well, in smallish batches. Salt and Pepper to taste and chill for 3-5 hours.

Ladle into Mason jars and get creative with the garnish. You can add an ounce of vodka to the gazpacho if you’re in that kind of mood. 

Party tip:

Put out the chilled soup in Mason jars and the salad garnishes  with skewers, and let you’re guest make their own perfect Gazpacho Mary.

Hilarity will ensue!!!

[thebellyrulesthemind365]

Weekend game day Bloody Mary!!! Go ahead, it's not drinking...it's eating.

[thebellyrulesthemind365]

Fig, White Peach and Goat Cheese Summer Salad

My fig tree just produced some of the sweetest, most delicious figs I’ve eaten. With a few simple ingredients, a delicious summer salad was born. This is not so much a recipe but a list of ingredients you can use to make a salad pretty enough to go with some of your favorite summer foods.

Ripe Figs

White Peaches

Goat Cheese

Spicy Mixed Greens

Cider Vinegar sweetened with a bit of honey

Olive Oil

Coarse Salt

Fresh Ground Pepper

Toasted nuts of any kind, coarsely chopped. I prefer hazelnuts,walnuts, pine nuts or even better pistachios. what ever you have on hand will do.

Just mix the vinegar and olive oil together and drizzle over the fig, peach. goat cheese and greens and finish with a healthy dose of salt and pepper and chopped nuts. Pour a glass of wine and settle in for a nice summer supper.

[thebellyrulesthemind365]

Roasted Cauliflower and Garlic Soup with Jalapeno oil and White Cheddar Popcorn Croutons

It’s winter in the Northern Hemisphere and I’m crazy for soup. Big, fat, heart warming, take your boots off...soups. This has big flavor and a luscious velvety  texture. Easy to make and pretty to look at. What more could you want from a bowl of soup?

The Soup:

1 Large Head Cauliflower, washed, dried and cut into florets

1 Head Garlic

4 T. Olive Oil

1 Large Russet Potato, peeled and diced into 1/2 pieces

¼ t. Feenugrek (optional)

¼ t. White Pepper

1 Quart (32 oz.) Low Sodium Chicken Broth

3 c. Water

½ c. (4oz.) Cream

Salt to taste (most likely, the soup will need salt)

For the Jalapeno oil:

2 Jalapenos 1/2 a bunch of Parsley 3/4 c. Olive oil

Making the Soup:

1. Toss the cauliflower with 2 T. of the olive oil and a little salt, roast in a 375 degree oven for 30 minutes, turning two or three times. Keep your eye on it that the don’t burn.

2. At the same time, cut a head of garlic in half, place on a foil square large enough to wrap up the garlic halves, and drizzle with the remaining 2 T. of olive oil, or a little more oil if you’d like.Wrap it up and place in the oven with the cauliflower for 30 minutes.

3. Squeeze the roasted garlic cloves halves out and place in a 4 quart sauce pan along with the roasted cauliflower, potatoes, feenugrek, white pepper, chicken broth, and water. Bring to a simmer and let cook for another 30 minutes on low.

4. Puree either with an immersion blender or in a standing blender ( make sure the mixture has cooled before putting it in a blender, it will expand and possibly burn you).

5. Add the cream to the puree, adjust for salt and white pepper and garnish with the jalapeno oil ( just below) and white cheddar popcorn croutons.

Serves 6   Enjoy!

The Oil:

1. Remove the seeds from the jalapeno, add it and the parsley and olive oil to a blender.

2. Blend on high until the ingredients are smooth, then strain.

There you have it! This will make more than you need, but will keep for several weeks to brighten so many more dishes from your kitchen.

[thebellyrulesthemind365]

Soup

[thebellyrulesthemind365]

HUMMUS

Creamy, garlicky a little nutty…

1 clove garlic

1 (19 ounce) can garbanzo beans, half the liquid reserved

4 tablespoons lemon juice

2 tablespoons tahini

1 clove garlic, chopped

1 teaspoon salt

black pepper to taste

2 tablespoons olive oil

In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.

Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

NOTE:  I cooked my own beans for this dish and found it much more delicate. No taste from the can. Not hard to cook, find the dried beans and follow instructions. 

[thebellyrulesthemind365]

Cranberry Chutney

If you live in the USA, you are probably looking forward to Thanksgiving, the great turkey massacre . Some of you will be cooking the late fall feast and may be freaking out right about now. You have every right to! Thanksgiving is a large meal with many steps, cooked for more folks than you usually have at your table at one time. Getting it out hot and with  limited oven and stove space is a trick even for the most seasoned cook. The common tip is “do ahead”, and I’m not going to tell you differently.

This week is a good shopping week for eggs, butter, dairy, squashes, potatoes, any durable items and all pantry items. Save next week last minute shopping for the turkey and green beans and the like.

Buy turkey parts (necks, backs and wings, roast them with carrots, onions and celery and  make a roasted turkey stock. Cool it, skim the fat and reserve for the stuffing and gravy (do not salt the stock). This can be done 5 days ahead. If you want to do it today, freeze the stock.

Pie crusts can be made, formed into disks and frozen. They can be thawed in the refrigerator overnight, then on the counter the next day for an hour or two before forming filling and cooking. Some of your pies can easily be done Wednesday. Berry pies might be best the day of.

The menu should be worked out, written down and reviewed to make sure you have the right bowl, dish or platter and serving pieces for each. If the dinner serving pieces are too many and large, consider a side butler table, spread with a cloth, to hold the larger dishes.

Review your shopping list and add some inexpensive to-go containers for family and single friends to take some home.

Linens should be washed, ironed and folded this week.

Silver should be polished, wrapped in plastic wrap and set aside until Wednesday, when you set your table.

Consider the chair thing. If you don’t have enough chairs,think about renting them from a caterer rental company. The chairs are designed to look good, but take up less space than traditional dining room chairs.

Review your dishware and glassware. Do you have enough, do you need to add a few pieces of stemware or flatware to get to your count. Don’t be afraid to mix and match everything including linens or to ask a friend or relative to bring some items that are needed. All the more charming in my mind. I like to use mason jars for water, even at a formal table. This is the week to do that shopping if needed.

Those that are bringing a dish should let you know if they will be bringing it in a serving dish or should you provide one. They almost never bring a serving utensil, note to self.

If you are using a new recipe, try out a smaller version this week to try out the flavor and become familiar with the technique if it’s new.

Clean the house Tuesday if you can and set the table Wednesday.

If you are the Rockefellers or the Astors, you may be using place cards. If your calligrapher is all behind and you must write them out yourself, do it this week when the pressure is off and you can take your time. (note: teenagers can’t read cursive these days, they won’t recognize their names, pity if they missed a great meal. Try texting them if you find them wandering around blankly).

Lastly, most Americans will serve cranberry sauce no ,matter how much it is ignored, here is a cranberry chutney you can do last week or today for Thanksgiving. Look for creative uses for left over cranberry sauce, you’ll need it. What about the cranberry martini-just add a tablespoon of cranberry sauce to the cocktail shaker, shake and strain. Garnish with mint. Yumm

If you have any questions for me about The Meal or The Leftovers, just ask, I’ll post answers.

The Chutney:    …   finally!

Serves 12

You’ll need:

¾ c .apple cider vinegar

1 ¼ c. packed light brown sugar

1 ½ t. salt

zest of one large orange

juice of 1 orange

1 ½ c. finely diced red onion, about 1 large onion

1 T. Worcestershire sauce

2 c. apples, peeled, coed and finely diced

2 12 oz. bags of fresh cranberries, about 6 cups

Here’s how:

Combine the vinegar, sugar, salt, orange zest, orange juice, onion, apples, Worcestershire sauce and 2 cups of water in a saucepan. Set over med-high heat and bring to a boil uncovered. Reduce heat and simmer 40 minutes or so until much of the liquid is absorbed.

Stir in the cranberries and cook just until they begin to pop, about 15 minutes.

Take off the heat and put in an ice bath to cool quickly.

Store in an airtight container for up to 4 weeks.

Good luck my friends, don’t stress, and if you do..there’s wine!