Let me start by saying that I have never made this before. However, I am technically from the south (MD is S of the mason dixon line, still a stretch, I know) so I should at least try. I never ate grits growing up, no one in my family ever made them. However, steamed shrimp, yes, pretty much a staple at any family gathering. Cheesy grits with bacon just sounded so good to me, I had to have them for dinner. So....went to the grocery store to buy shrimp. Check. Tried to find grits....some sort of quick cook variety. No luck. Hmmmmmm where were the grits? I realized that grits were just cornmeal anyway and bought a big box of the white kind.
Cornmeal, Grits, polenta......can be very temperamental. You don't want it to seize up on you. To keep this from happening, you must add the grits to the boiling water slowly while you whisk. Sometimes I have the man friend pour while I wisk, just to be sure. So, boil water....about 5-6 cups. Salt the water. You need about 1 1/2 cups cornmeal added slowly to the water. Whisk, baby, whisk. Once it's all incorporated, you can use a wooden spoon, making sure to get the sides and the bottom stirred in so it doesn't burn. Turn your heat down a bit. It should be ok for a few minutes.....
Sautee onions and leeks in olive oil. (green parts-make sure they are washed...leeks are dirty buggers)
Cook til onions are soft. Add shrimp (my shrimp were marinating in white wine, olive oil, garlic and red chili flakes) Salt those shrimps. CHECK YOUR GRITS AND STIR FOR A FEW MINUTES.
Next, I added a touch of white wine to the pan, a bit of heavy cream and a teaspoon of butter. Cooked until the shrimp were pink so literally only a few minutes. To the grits, I added cream, (about 1/4-1/2 cup) Just add until consistency is creamy. Then about 3 teaspoons of butter cut into chunks. Finally, I added some white cheddar (see first pic) and cooked bacon that I crumbled. Total cooking time on the grits is about 25 minutes. Taste as you cook, add salt if you need to the grits. I can't stress this enough. Taste, taste, taste.
Pour the grits in a bowl and spoon the shrimp mixture over it. This shit will make you wanna go to church on Sunday. Seriously, enlightening what butter and cream can do. Obvi, if you're crazy and don't praise the lard, you can omit the bacon. It seems to be hiding in my grits but it's in there. Hallelujah!
If you find yourself speaking with a southern twang after this meal, just blame it on the grits.
Sometimes I open my fridge to find it's pretty empty. Bummer. No protein, no coca cola (my secret addiction), maybe a veggie or two ready to head to my compost pile.....In these instances, I try to make do with what I do have because I hate wasting food. I have learned to keep my pantry pretty stocked...it's contents? Penne Pasta, tins of anchovies, cans of garbanzo beans, canned tomatoes, coconut milk, dried beans, quinoa, nuts, Thai noodles, canned artichoke hearts, soba noodles, instant miso soup, cous cous....heck I can think of a few pretty awesome dishes I could make if nothing fresh was available to me.
I mentioned this dish before, a dish that Gjelina is responsible for. Chickpea Stew
However, I also find that throwing whatever veggies you have handy makes a homey, comforting, winter dish. (Almost as comforting as listening to a Kelly Clarkson album during a breakup)
The base of each stew is the same. Chickpeas (garbanzos) and Israeli (Pearl) cous cous. A few months ago, I used okra, zucchini, eggplant, and tomatoes. This week, I used butternut squash and sauteed kale.
Chop and sautee veggies in olive oil. Squash is everywhere right now and the sweetness of a butternut squash works really well with the cumin yogurt.
Top with greek yogurt that you have added cumin to (and cayenne if you want some heat) .
Cuddle up on the couch and if you're like my sister, cry that Regis is leaving daytime television.
I was on facebook when I read a post saying that in 5 minutes the Chili Peppers would be playing on a rooftop in Venice down the street from my house. It was a weekend, so the bf and I grabbed our bikes and headed down the boardwalk. We could hear them before we could see them....the music was loud and the people were starting to gather. We picked a spot close to the beach so we could look up comfortably and watch them perform. They were actually filming a video for the song "Rain Dance Maggie", their new single. In between filming, they actually played a few songs to the crowd. Blood Sugar Sex Magik and Give it Away brought a bigger crowd and everyone was dancing. The party lasted about 2 hours until the sun went down. Super fun time. Check out the videos I took.....
Potatoes are, in fact, my favorite. As are nail decals, skinny boys and pomeranians on youtube. Every time I make 'em mashed for dinner (the potatoes, not the pomeranians) , I make extra for breakfast the next morning. There is nothing better than creamy, buttery, potato goodness (except pomeranian puppy videos on youtube) So homey, so comforting.......
However, I also enjoy the crispness of a french fry. Fried potatoes are just SO GOOD. So when I'm feeling in between and want the crispy outside with delicious inside, I make this dish. Plus, it looks so pretty it always impresses people. And it practically makes itself. I have no idea why this "Anna" person has a potato dish named after her, but she must have been pretty special annnnnd probably liked pomeranians as well.
The only work you do is the slicing.
You need to have a mandoline for this because you want your potato slices very thin. You need to see through them, like they could be potato chips. Put your mandoline on the thinnest setting and slice away. If you don't have a mandoline, put it on your Christmas list bc it will change your life. Seriously. Thin potato slices in just seconds (if you do change your mind, you could throw them in oil and make chips, season with salt and pepper and drizzle with truffle oil or season with old bay. So many options but I digress.....)
Take a cast iron skillet and melt butter to cover the bottom of the pan. Add a few sprigs of thyme to the butter. Keep on low to med heat while you add the potato slices in a circle. When one layer is done, season with salt and pepper. Add another layer and this time spread around bits of butter (you don't have to butter every layer, it will be too much, every other is good). Or melt some butter and drizzle that around every other layer.
Add layers and season.
You need to have at least 5 layers......while you are layering, the heat is crisping and cooking the bottom layer.
After you have enough layers, place in a 350-400 degree over for about 40 min. When browned and edges look crispy, it probably done.
Here's the fun "ooooooo ahhhhhh" moment. Flip the skillet onto a cutting board. You might need assistance if the skillet is as heavy as mine. Look how pretty.......
Top and bottom are crispy and inside is soft and buttery.
Sometimes I will drizzle with truffle oil........
And also, you may wanna click on this. Cutest shit ever.
Step 1. Buy a free range chicken with no added hormones or antibiotics. The quality of your chicken really matters.
Step 2. Which you can choose to do or not to do. I always do. BRINE it. Fill a large bowl with salt water and submerge the bird in it. Keep in in the fridge for 4-24 hours. This gives the bird flavor deep in the meat. You can add parsley or citrus to the brine as well. The salt water also helps to plump the meat.
The reason why some people don't brine is because it can dry out the meat. I have never had this happen and am of the mind that brining simply brings more flavor to the table, kinda like that token black guy that was on The Bachelorette a few seasons ago.
So, your bird is brined. Preheat your oven to about 400 degrees. Rinse the sucker out with water and pat it dry. Now your are gonna season and stuff the cavity. Woohoo! Sounds fun, right? You stuff it so the bird cooks evenly and also for flavor so throw whatever you want in there, really, it won't fuck it up. Salt and pepper the inside. Now, I usually put in half an onion or fennel bulb. Half a lemon or orange, a shit ton of garlic, some herbs....chicken love sage, parsley and rosemary but whatever herbs you have will do the trick. Thyme, tarragon etc....Once stuffed, put it in a roasting pan. Some will say you must tie the chicken up. I never do and it always cooks evenly. If you doubt yourself, get some twine and do this : How to tie your bird or just look it up on youtube, there's a bazillion videos.
Now season the outside of the chicken with salt and pepper. Don't be shy folks. Sometimes, I add cayenne if I want my chicken a bit spicy. Take a few pats of butter and put them underneath the skin on the breasts. Breasts love butter. You can also drizzle your bird with olive oil. Now, I like this step. It's a tip from Tyler Florence and you can totally skip it but......bacon makes everything better so.......place 4-5 strips on the breasts. It adds flavor and helps the skin all brown evenly. Add a half chopped onion to the pan and drizzle with olive oil. Roast for about 25 minutes. Remove the bacon and baste with stock or what I do, BEER. Or wine. The beer or wine will give your pan sauce flavor (so does the chopped onion). Continue roasting for about 55 minutes for about a 3 lb bird. Baste every 20 minutes or so with roasting liquid. When there is about 30 minutes remaining, add carrots, potatoes and garlic bulbs to the pan. The roasting liquid will cook and flavor the vegetables. Skin will be brown. When a thermometer reads 165 in the thickest part of the thigh, the chicken is done. Remove and let rest for 15 minutes. Take out vegetables. Skim off any fat from the remaining liquid and put over heat on the stove top. With a wooden spoon, scrape up the browned bits on the bottom of the pan. This is FLAVOR, people and tastes delicious. Add a tablespoon or so of flour to thicken the sauce. Whisk so there aren't any lumps. Add a splash or 3 of wine (red or white) . Add chicken stock in stages until sauce is at desired thickness (about a cup and some), and continue whisking. Taste. Add salt and pepper if needed. Carve up the bird and spoon the sauce over it. Everyone will think you're so domestic. Enjoy with the roasted carrots and potatoes (In the pics I also chopped up a fennel bulb and roasted that with the potatoes and carrots) Yummy.
It has now turned cold here in Los Angeles and winter (ugh) is finally upon us. Heirloom tomatoes had a late start this season and have lasted until a few weeks ago.....
So good on their own, all you need is a bit of salt pepper and olive oil. If you're "off the cheese" (crazy people do do this , I've been told although I never could) pair with some grilled eggplant for a healthy meal or appetizer. Drizzle with aged balsamic vinegar.
Another vegetable I'm going to miss for the winter is corn. On the cob, off the cob, in salads, creamy, in soups....so many options. For this side dish, I took it off the cob and cooked in chicken stock. Added chorizo for a kick and leeks that had been sauteed. Add yogurt as an alternative to sour cream and top with green onions.
Annnnnnd no, I don't EVER refer to myself in the third person (I actually find it quite creepy when people do)
Anyway, back to the post.
I was flipping through LA Magazine and came across this : "Los Angeles Travel & Adventure Show"
Awesome. Until I saw the guests and had no desire to go at all. Now..............
If you're my friend, you have had the pleasure of hearing me rant about this quite often. The people who host travel shows are either A. OLD. B. OLD and don't have an opinion C. OLD with no edge OR D.Very tan, plasticized, scantily clad "Wild On Playboy Types" more concerned with drinking champagne on someone's yacht then seeing the country they are visiting. I'm not saying that old people suck. Or even chicks with great bodies suck. Of course not. They have knowledge, experience...have probably seen many more places than I have (I'm talking about the old people, not the bunnies, they just have tan lines and hangovers) . However, just because you have been to another country and are a host doesn't mean the show will be good. Opinions make a good show. Not just a nice hotel room. These people are likeable, kind, bubbly even, but again, THIS DOES NOT A GOOD SHOW MAKE! I want some edge.....
This brings me to several conclusions. One: There is a hole in the market for someone younger....someone who is game to try new things, foods, adventures, venture off the beaten path, go where others haven't before etc. There is this breed of people in their 20's to late 30's who have a lust for life, those that don't feel like they need to sit behind a desk for a paycheck (or if they do, it's only to get that paycheck for their next trip). The people that, like me, don't fall into the trap of "adulthood" dictating we must all have grown-up jobs to get a house, a car, pay bills.....I don't work for that. I work to climb waterfalls in Costa Rica. I work to stand on top of an active Volcano spewing lava and smoke, to eat bugs in Thailand, to dive the ceynotes in Mexico, to sleep in a hut with indigenous people after we have feasted on a wild boar. This is life. This is fulfillment for me. And there are others....many others just like me.
Ok now, second, the people hosting these shows (with the exception of Anthony Bourdain who is always awesome) don't have opinions. I'm sure Samantha Brown is a great person. She's always happy, has that "could be your friend or could be your mother's sister" quality to her. Approachable. Likeable. Sure, all great qualities. But I have never seen this woman take a risk. Never really heard her voice many opinions. Never seen her scared. Maybe by sharks or something of that nature but never by a culture, a neighborhood........She goes to Europe and it's beautiful. She checks out hotel rooms and they are beautiful. She has a tv special on Hawaii and guess what, it's beautiful. I don't want to see her go into another "beautiful" spa and get another "amazing" massage. I mean, come on. I wanna see something other than the amazing hotels in Europe or resorts in Hawaii. I wanna see the guest houses for $5 a night in Cambodia or Loas. These types of shows hosted by Samatha or Andrew Zimmern are for the people who DON"T travel. Watching these shows are enough for them. They see it on tv and say to their cubicle mates, "I was watching Samantha Brown in London and the history is just amazing! It looks lovely." And they are content with that. Content to watch others. Never needing to do it themselves.
Gag.
I want to do it differently. I want to inspire people to travel, to inspire people to want to see a way of life totally different than their own. But sometimes it's hard to put a plan together, especially for the newbie traveller. If I don't have a corporate job that gives me 7 days vacation a year that are PAID, I need more info. More knowledge. I need to see what I can get on my budget, where I can go, what I can eat, knowing I'll be working again all too soon just to go somewhere else in a few months.
I want to be challenged when I travel. Perhaps that's why I don't mind a bit of fear. I remember when I went to Thailand the first time in 2007. I was trying to get to the water taxi and figure out which boat to get on. No one spoke English and I couldn't figure out how to get where I had planned to go. This was my first day. I genuinely felt fear. That "oh my god, how am I going to do this, how am I going to get around" feeling of panic. I tossed caution to the wind and hopped on a boat. Wherever it took me was an adventure and my "plans" fell by the wayside. That trip taught me a lot about myself and travel.
People need to know travel doesn't have to be expensive. People need to know that places other than the Caribbean and the main countries in Europe exist. That tiny towns off the radar can offer the most authentic experiences. That Cabo does not have the best or most authentic tacos no matter what that ex Hugh Hefner girlfriend says. That driving in other countries can be exciting and yes, scary, that having a "loose" itinerary or none at all can be amazing. That strangers genuinely want to help you. That travel is all about experience and seeing a life different than your own.
I want to show you that. I'm the right person for the job. No, I won't show you Big Ben. I won't take you to Cancun to dance on tables and drink tequila. Wait, scratch that last part ;) I love tequila. I promise to not take myself too seriously, to laugh at myself, to try new things, to be open, to challenge myself, to get scared, to have opinions, to be humble, to be sarcastic, to be thankful......to have a blast! Now give it to me!
This is crazy. I have been feeling low. Like my many ventures aren't panning out, that I'm not having the success that I want, doors aren't opening etc. Feeling like I'm constantly trying to "make it"....then my boyfriend finds this on the internet. Seeing your life through someone else's eyes is kind of amazing. I need to be more present, more grateful,more aware of everything I have been given and am involved in. My life IS pretty amazing. Thank you, other Lauren Ziemski for pointing this out to me ;)
My friend Katie VonTill claimed she couldn't even boil water. She wanted to learn a few basic things, a few dishes she could throw together for a potluck, an easy dinner she could cook for friends etc.
We decided on a buncha stuff:
Everyone should know how to roast a chicken with carrots and potatoes (see post on November 22)
Everyone should know the right way to cook a piece of fish (pat it dry and season with salt and pepper. Place in a HOT pan with a drizzle of vegetable or canola oil. If it's a thin piece a min or two on each side is good. If it's thick, 3 minutes or until iot's crispy and browned. Flip. If thick, then transfer to 350 oven for 5 minutes.)
Pan roasted halibut
Everyone should have a few vegetable side dishes in their arsenal, especially techniques that can be used with different veggies depending on the season
For Brussel Sprouts and Cauliflower: Chop in half or pieces. Place in a HOT pan with oil. Don't move them around too much. You want them to brown. Season with salt and pepper. When color has developed, add stock and chopped garlic. When stock is mostly gone, veggies should be done. Done-ness should be softer but still with a bite. You don't want mushy vegetables.
For brussels, add dried cranberries or dates and bacon. Finish with a drizzle of red wine vinegar or balsamic. For cauliflower, add chili flakes for a kick or some fresh grated parm and chopped parsley.
Brussel Sprouts with dried cranberries and bacon
Brussels and roasted cauliflower
Everyone should know how to make fresh salsa and never have to buy it in a jar again
add tomatoes, half an onion, a jalapeno, cilantro, lime juice and salt. Blend. SALSA!
Everyone should know how easy and delicious it is to make amazing mac and cheese, eliminating the cheesy powder stuff from their pantry
Before we topped it with bread crumbs and put it in the oven to brown....
Soooooooooooooooo we went to work in her beautiful kitchen she never uses. We also got to bust out the food processor she received as a wedding gift a couple of YEARS ago. Still new in the box. As you can see from above, she now has the tools to make so many dishes. Leftover chicken? Make tacos, quesadillas...add fresh salsa. Wanna spice up your mac n cheese? Add a diced jalapeno. Add bacon. Add crab or lobster meat. So many options. So easy to do. Want your own cooking class? Get in touch and we can decide on a menu. I'll come to you :)
