With fall comes comfort food; short ribs are a must

Saturday night (or early Sunday morning) we 'fall back' an hour. In exchange for the extra 60 minutes of sleep that I gain, is fewer hours of daylight, heightened pallor, minimized vitamin D, and potential seasonal acute depression (SAD). While some girls might cure these symptoms with a visit to the tanning bed, I have a feeling Dr. Robin might not approve (even if I DID wear the SPF 100 that I have seen time and time again in our closets). Instead, I'll make do with a little comfort food - short ribs! I decided to wait before including osso bucco...the marrow that's an essential element of osso bucco freaks some people out - but short ribs hit the comfort-food-spot, and best of all? They're still great after cooling/reheating or freezing! To be honest, I'm not sure about the exact science behind it, but I'm pretty sure I has something to do with the amount of collagen present and breaking down certain connective tissues, resulting in a more tender, falling-apart piece of meat. You can sop up the remains with many a starch: couscous, mashed potatoes or pasta do the trick, but my fav is barley, which combines with short ribs to form a hearty and healthy stew. There are a plethora of short ribs recipes, but the true secret is solely to give them enough time braising in the oven with enough liquid to absorb it all and  slowly disintegrate into a lovely, tender mixture. On top of the addition of salt (and maybe a little balsamic??) at some point, I suggest serving most short ribs with a touch of dijon mustard on the side... never an insult to the chef, but the addition of a little cold tang to some hot stew makes all the texture and flavour difference in the world. Enjoy!

Here's a slideshow of 12 yummy-looking recipes, most of which have my vote. Feast away! http://www.bonappetit.com/recipes/slideshows/2009/10/short_ribs_slideshow

SUPER simple, but you need many hours (5-8, but it can be divided e.g. turn it on for 3 hrs in the morning, 3 hrs in the evening): http://www.bonappetit.com/recipes/2008/10/braised_short_ribs

Just as easy and much shorter cooking time. They suggest marinating the short ribs overnight which surely does wonders, but I bet you could even do it for just a few hours before cooking: http://www.bonappetit.com/recipes/2007/10/cabernet_braised_short_ribs_with_gorgonzola_polenta_and_mixed_herb_gremolata

And last but not least: http://www.epicurious.com/recipes/food/views/Braised-Beef-Short-Ribs-with-Root-Vegetable-Ragout-100597

Again, I tried to stick to the more simple, non-scary ones, but feel free to peruse websites for a few more additions! And I always like adding a little mushrooms to the sauce as it's braising in the oven. 

Peace Corps: Purpose? Friend? Foe?

Interesting criticism/suggestions for the Peace Corps, as well as some comments on international aid overall:

http://peacecorpsworldwide.org/babbles/page/6/

Butternut Squash and caramelized leek soup

Butternut squash soup is the ultimate comfort food. And why not? It's scrumptious, easy to make, deceptively impressive and wholeheartedly satisfying - all while ensuring your daily dose of vitamin C, what more can you ask for as winter gallops closer? Butternut squash soup is a little overdone, I'll admit, but this slight spin on an old classic revamps it and adds a certain je ne sais quoi that's enough to cause me to fall in love all over again. Simple leeks do the trick. My friend Anais is a butternut squash aficionado and even she conceded that this one was a keeper. Try this and I promise, your appreciation for butternut squash will never be the same again...

Butternut Squash and Caramelized Leek Soup

• 1 medium/large butternut squash
• 1 medium onion
• 4-6 cloves of garlic
• 2-4 tbs olive oil
• a few sprigs of thyme or rosemary
• 4 leeks
• approx 2 cups white wine
• approx 4 cups chicken or vegetable stock
• salt
• pepper
• Tabasco
• nutmeg

Preheat oven to 375-400 degrees F. Cut off stem and base of squash and halve squash lengthwise (careful not to cut yourself! It slips...). Scoop out seeds.

Peel and halve onion, crush garlic and peel. Place on baking pan and rub inner flesh of squash with 1-2 tbs olive oil, some salt and pepper, and remove thyme or rosemary leaves from sprigs and sprinkle over inside of squash. Place half of onion and a few cloves of garlic in each inner bulb (where the seeds were), turn squash over, and bake 45-60 minutes or until very soft when pierced with a knife.

Cut off the stem 

Cut it down the centre (as evenly as possible) - Sometimes I give it a nice THWACK! against the counter to make it easier, careful not to cut yourself!

Scoop out seeds/guts

Halved onion and coarsely chopped garlic

Butternut squash with onion, garlic, oil, lemon thyme, salt and pepper (flip them to be cut-side-cown while baking)

While squash is baking, cut white and light green portions of leeks in 3-4 mm disks. Heat 1-2 tbs of olive oil in a pot and add leeks, cooking until browned (keep at a lowish heat to caramelize!). Add about 1/3 cup of white wine after about 7 minutes, scraping up brown bits, and allow leeks to cook at low heat for several more minutes until soft and fragrant.

Leeks - use white and very light green portions

Cook leeks and olive oil over medium or medium-low heat until caramelized and soft

Deglaze pan with white wine and cook down

 Scoop out squash, garlic and onions adding to pot. Add about 1 cup of stock, and puree in food processor in batches, or with handheld mixer in pot until smooth (if using handheld mixer, you might need to add a bit more stock).

Scoop out soft squash, onions and garlic

Scooped goods back in pot 

Return soup to pot. Add remaining 3 cups of stock, about 1-1 1/2 cups of wine, a splash of Tabasco and about 1/4 -1/2 tsp of nutmeg. Stir, and let cook until alcohol evaporates and soup is warmed through, about 10 minutes. Add salt and pepper to taste.

Pureed soup returned to pot. Adding the good stuff (wine!)

Of course, SALT!

 Garnish with chopped parsley or cilantro. Serve! Always delish with a fresh baguette and stinky Quebecois or French cheeses.

Finished product with a garnish of parsley

Two (drastically different), addictive videos

Lady Gags and Tony Bennett? A classic already.

Ridiculous colors, Rihanna's hotness, and a pump-up jam? Classic in its own right.

Tipping etiquette

It's always a dilemma - how much to tip at restaurants? It can make or break a meal. Great date but the guy tips 12%? Sorry, can't go out with you again. I have yet to try waitressing, but as a hostess I witnessed poor tipping firsthand and was sometimes even the victim of it. Most often the culprits were gaggles of European tourists - strollers and twelve massive 5th Avenue shopping bags in tow - who  checked their cumbersome bags and never deigned to tip even a buck. I often embarrassingly turn away when my dad makes calculations, subtracting the wine and the tax from the overall total, but also never know if 20% is way too far overboard. And what about in Quebec where the tax is already sky-high? I don't need my $15 dollar salad to be double its price with tax and tip, thankyouverymuch! Bon Appetit's Foodist outlines some tipping protocol. For the full article, click on this link: http://www.bonappetit.com/magazine/2008/10/foodist_tipping

If you just want the essential summary, here you go! My favourite is #5. So true...

The BA Foodist's Tipping Rules

• RULE NO. 1: Unless the server is rude, condescending, and/or completely absent, tip between 18 and 20 percent.
• RULE NO. 2: Never tip on tax. Tip based on the subtotal. And if you're calculating your tip simply by doubling the tax, stop it—you're being cheap.
• RULE NO. 3: Unless you drink like Dean Martin or have a taste for expensive wines (i.e., $40 or more, depending on your budget), it's best to include booze when calculating a tip. Bartenders expect a dollar tip per drink (which is usually about 20 percent of the drink's price), and it's no different with waiters.
• RULE NO. 4: Never turn a blind eye when others are tipping—especially if they're unfamiliar with our tipping culture (i.e., Europeans). If you think your tablemate is lowballing the service, it's best to hand the waiter a few bills on the way out.
• RULE NO. 5: If a few dollars here and there really matter that much to your bank account, perhaps you shouldn't be going out to eat in the first place.

Read More http://www.bonappetit.com/magazine/2008/10/foodist_tipping#ixzz1bR8DRGYQ

An Ode to Mike Spiak: Crack Bread

I don't know why I'm giving away this recipe so early in the game. It (the recipe) might be the only reason why I have friends. No matter who I make it for, it's always a huge success (and I don't get it, because it's so easy!). But it's one of my favourites, and definitely not to be missed, so here you go!


Normally things entitled "crack" connote not-so-good things: a cracked mirror (bad luck), a cracked/broken heart (never fun), and the drug crack (enough said). Why is this recipe called "Crack Bread??" Well, it didn't used to always be the case. At one point in time I referred to it as "Chocolate Chip Banana Bread," and prior to that, Martha was even credited when I called it "Martha Stewart's Chocolate Chip Banana Bread." But over the years I've made my own permutations and adjustments, and it no longer looks like Martha's (do I dare assert that, gasp! maybe it's BETTER?). I decided to tackle making it in Zambia with the most fragrant, luscious bananas straight from the trees, unlike the cardboard, starchy versions we get here, and my friends always quickly demolished it. Inevitably, there was always a pathetic inch-by-inch square lazily covered in plastic wrap since no one ever wanted to be the final decimator. The cockroaches were the last ones to greedily pick at the crumbs. Hopefully when you make it cockroaches won't even be in the picture. 


Here's a haiku in honour (for you, I'll even write honor) of Spiak:


Oh, Michael Spiak
How you devoured Crack Bread
In Zambian heat.


Far away from home
I am a good Jewish mother
So you made me feel.


No more excuses
Add it to your repertoire
Pizza bread, chicken.


Crack Bread (aka Chocolate Chip Banana Bread)

Makes 1 loaf

1/2 cup (1 stick) butter, at room temperature, plus more for pan

3/4 to 1 cup granulated sugar

2 large eggs

1 1/2 cups unbleached flour (can also be a mixture of whole wheat and white)

1 teaspoon baking soda

1 teaspoon salt (reduce to 1/2 if using salted butter)

1 teaspoon cinnamon (sometimes I make it 2!)

1 cup mashed very ripe bananas

1/2 cup sour cream (or thick, plain yogurt)

1 teaspoon vanilla (or 2...)

1/2 cup chopped walnuts or pecans (optional)

One package of semi-sweet chocolate chips!

Directions

Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment (or by hand with a fork! Or with electric beaters! Or with old-school egg beaters!) cream butter and sugar until light and fluffy (note: if you're not using an electric mixer, melt the butter almost fully in the microwave. Your bread won't have quite as much volume but it will taste the same). Add eggs, and beat to incorporate.

Creamed butter and sugar

In a medium bowl, whisk together flour, baking soda, salt and cinnamon. Add to the butter mixture, and mix until just combined.

I like to use a sifter when available, but it's not imperative

Add bananas, sour cream or yogurt, and vanilla; mix to combine. Scrape down sides if extra unmixed batter sticks there.

Yummmm baby food

Stir it up!

Pushing down sides

Stir in nuts if using, and chocolate chips! Pour into prepared pan.

With chocolate chips and nuts

In pan!

Bake until a toothpick inserted into the center of the cake comes out clean (or with a few moist crumbs), about 1 hour to 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Note: This bread freezes really well! If you live alone, feel free to bake it, cut it in half, and eat part now while wrapping the second half tightly in plastic wrap.

In my excitement, I forgot to take a picture of the final product! I know, what a ditz. But here are two friends, Alla and Steve (and Jamie overlooking them) eating crack bread while waiting for our flight to Tanzania. Don't they look happy?

Cheese or font? It's harder than you think...

Is it a cheese, or is it a font? Test both your dairy and typographic knowledge with this fun (and challenging!) little game. At least I got bocconcini, but that's not saying much considering the others that were thrown up there...

http://cheeseorfont.com/