Book Club Night

    Tonight is Book Club night. It’s not a formal book club exactly. We are a small group of four couples. Each member takes a a turn recommending a book for us to read and then we meet two months later at one of the couples’ homes. We have a pot luck dinner and then briefly discuss the book before we launch into what we really want to talk about...everything under the sun but the book.

    This time we are at least attempting to discuss the book Aloft, by Chang-Rae Lee. I will be eager to hear what everyone else thinks about it. I liked the book but I have some thoughts of my own about the writing style. Hmmm. I wonder if anyone will agree with me.

    The hosting couple provides an entree and everyone else brings side dishes or dessert. No one knows beforehand what anyone is bringing or making.  It makes for some interesting dining. A good bottle of wine helps bring it all together. Everything’s better with wine.

    Two of the women are teachers, one is an executive and I am a retired librarian. One of the men is an architect, one a retired teacher, one a retired sales representative, and one an engineer. They are bright, funny, and knowledgeable so our discussions can be lively, hilarious or even sometimes scholarly. Whatever the topic, we all enjoy each others' company and a good time is had by all.
    I’m going solo tonight as my friend and book club partner, John, is very ill. We will miss his wry comments, his excellent choices of wine and his unique point of view.
 
    This time I am bringing Oven Roasted Cauliflower as a side dish. It’s my first time making this dish so I’m keeping my fingers crossed that it will turn out okay.

Pyrex Portables

Removable heated pad

Years ago I bought this Pyrex food carrier not knowing it would prove to be one of my favorite kitchen items. It has a microwavable hot pack and for years it has transported hot food to potlucks, parties, and picnics. I hope it never wears out.

 

                                                         Roasted Cauliflower
1 head cauliflower (about 2 pounds), cored and cut into bite-size florets (about 8 cups)
1/4 cup extra-virgin olive oil
5 cloves garlic, roughly chopped
1/4 teaspoon crushed red pepper flakes
2 teaspoons kosher salt
2 teaspoons roughly chopped fresh thyme leaves

Preheat the oven to 450 degrees F.

Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve. Serves 6-8


The cauliflower was a hit! It’s surprising how much natural sugar there is in cauliflower that, when roasted, becomes a beautiful, caramelized golden brown. Paired with the pepper flakes for a little zing and the fresh thyme for earthiness, it is a delicious, winning dish. This is even good enough to hold its own on anyone’s Thanksgiving table. 

    Speaking of Thanksgiving, usually my son and his wife do the dinner and in the past it has been anywhere from gourmet to epic with many courses, each one more fabulous than the previous.

    This year my kids want to do a “tradish,” (as my kids call it) Thanksgiving. My son will be doing the turkey and my older daughter and I will be cooking the rest of the meal. Neither of us has cooked a traditional Thanksgiving meal in years. We can do this.

  Tomorrow we will make the menu, the shopping list and format a battle plan. Back in the mists of time I remember making a jello, cottage cheese and sour cream molded salad the kids called “The Green Stuff.” We know we want mashed potatoes, gravy, Brussels sprouts, sweet potatoes, two kinds of cranberry sauce, and of course pumpkin and apple pies. The only question now is, do we really need the “Green Stuff?” Stay tuned.

A Good Night For Baked Ziti

Finally, a chilly, gloomy afternoon and I can feel justified in turning on my oven to cook something savory. Baked Ziti sounds just right for tonight and I can use my beautiful hand-painted casserole dish that was made in Poland. I love its traditional red and blue design.

    I’ve been waiting for a night like this to bake something that will fill the house with the wonderful aromas of garlic, tomato and cheese, bubbling away in the oven. Even if it isn’t raining at least it's a cooler temperature tonight. Here in California the drought continues. Every time I hear the forecast of “possible showers” my heart skips a little beat. Then we get a few sprinkles and that’s it.  I’ve even resorted to writing a little poem about the rain, in hopes it will somehow bring it on.


                                                         A Blessing From the Sky
                                                  

High on a hill I sit, reading.

A sighing breeze lifts the page of my book. 

From far away, I hear soft rumbles,

There it is again, louder now.

It’s marching slowly my way for sure.

I try to read, ignore the signs,

As great grey whales of clouds swim, overhead.

Flash! A jagged light bites through the darkening sky.

Another great boom, ever closer it comes.

Now the gentle breeze is a whipping, pushing wind.

Suddenly, a drop of rain kisses, first my cheek, then my hair.

Faster the drops come, drenching all they touch.

Scents of earth and grass rise to fill my soul.

My book forgotten, I slowly whirl with joy.

 With head thrown back and arms outstretched,

I shouted "At last!"
And embraced the blessing from the sky.

 Now for that baked ziti. Tonight I'm only making half a recipe. We don't want to be eating this until Christmas. I’ll start by boiling the pasta. I’m going to use my favorite, mostaccioli. I like its flavor and the way it feels in my mouth. Does that sound crazy? Oh well, I don’t have any ziti anyway, so mostaccioli it is. While the pasta boils I make the sauce. I then layer the sauce, the moistened pasta, and the ricotta in the casserole dish,  I top it all with mozzarella and parmigiano and pop it into a 350 degree oven for 20-25 minutes. Slice some crusty bread, make a simple salad and dinner is ready. The added benefit is that now your house smells like a wonderful little Italian bistro. Mangiare!

I love mostaccioli

Baked Ziti My Way 

  *amounts to the left are for half a recipe

*

(1/2) 1 pound ziti (can substitute penne or mostaciolli)

         Olive oil

(1/2) 1 pound bulk Italian sausage or ground beef

(1/2) 1 onion, chopped

(2-3) 3-4 garlic cloves, chopped

(1/2) 1 Tablespoon fresh or dried rosemary, minced

(1/2) 1 Tablespoon Italian seasoning

(1/4) 1/2 teaspoon red pepper flakes

(1/2) 1 32-o jar marinara sauce (or make your own)

(1/4) 1/2 pound mozzarella cheese, grated

(1/2) 1 cup ricotta cheese

(1/2) 1 cup grated parmesan or pecorino cheese

Preheat oven to 350 degrees.

Bring a large pot of water to a strong boil. Add about a teaspoon of salt for every 2 quarts of water. Add the pasta and boil, uncovered until pasta is al dente or as directed on package. Drain the pasta into a bowl and toss with a little olive oil so it does not stick together while you make the sauce.

Pour 1 tablespoon olive oil into a large saute pan over medium high heat. Add the sausage (or ground beef) Break up any large chunks as it browns.

When the meat is brown add the onions and cook until the onions are transparent, about 4-5 minutes. Add the garlic, rosemary, Italian seasoning and red pepper flakes and stir. Cook 1 minute more then add the marinara sauce. Bring to a simmer.

Spread a thin layer of sauce in the bottom of a 9"x13" casserole or baking pan. Dot the surface with half the ricotta. Ladle some sauce over the pasta and mix then pour the pasta into the casserole dish.

Pour the rest of the sauce over the pasta, dot with remaining ricotta and sprinkle the top with both the mozzarella and the Parmesan cheeses. Bake in the oven until the top is crusty and nicely browned, about 20 minutes. Garnish with fresh basil.

Serves at least 8.  Half recipe serves 4

Into the oven it goes.

And out it comes! Mangiare!

Lexi's turn to cook

    Lexi was going to cook last night but she and her music friends had an opportunity to sing and play at an open mic so I took a rain check and had some leftover soup. Tonight she's keeping her promise to cook, making her version of Chicken Paillard, (a recipe she modified to suit her own tastes) and braised kale.

I had a creative writing class this afternoon and that put me behind time-wise so I sure appreciate her taking her turn in the kitchen tonight. Usually she serves the chicken over rice or noodles but  time is short so the stand-in will be toasted 3-seed oat nut bread. When dinner is over she will go back to school for her night class. Busy, busy girl.

Sauteed kale and sunflower seeds

Finished product. It was dee-licious!

                                                            Lexi’s Chicken Paillard

Two boneless, skinless chicken breast halves
2 Tablespoons olive oil
Half a medium onion, roughly chopped
Optional: 1 cup sliced mushrooms
2 Tablespoons Dijon mustard
2 Tablespoons Worcestershire sauce
2 cups heavy cream (or half and half)
Salt and pepper to taste
1 Tablespoons fresh basil, chopped


Cut chicken into 1-inch pieces.  Heat olive oil over medium heat in a deep saucepan. Brown chicken (and mushrooms, if used.) Remove from pan and set aside. In same saucepan saute chopped onions until lightly brown, stirring to release browned chicken bits.  Add cream and bring to a boil. Reduce heat; add mustard and Worcestershire sauce, stirring. Add chicken back in and cook until heated through, about two minutes. Taste for seasoning and add salt and pepper to taste. Just before serving, sprinkle with chopped fresh basil. Serve over noodles, rice or pasta.