Holiday Wishes

Good Cheer

Charlie, the statue, is my early morning comic relief.  He greets me when I look out my kitchen window to check on the activity at the peanut, suet and bird feeders.  He seems to be enjoying his role as watch cat.  Occasionally, a blue jay or a cardinal will land on his head and serenade him. 

On behalf of everyone at Hope in Bloom, I want to wish you and yours a delicious holiday season and merry 2010.

As you can see, it's cold on the east coast. Spring will be here in a mere 87 days!  The following simple black bean soup, courtesy of my Cuban friend, Teresa, is one of my favorite ways to ward off winter's chill.

It's worth the time and trouble to shop for the freshest (no this is not an oxymoron) dried beans. The best come from Rancho Gordo in California.  They require less soaking time and are always creamy and delicious.  Order on line if they are not available in your area.

Black Bean Soup

2 cups dried black beans

3 sprigs cilantro, tied in cheesecloth

2 green bell peppers

1 large onion, chopped

4 cloves garlic, chopped

2 teaspoons dried oregano

1 teaspoon dried cumin

1 bay leaf

Salt and pepper

Hot sauce

1 Tablespoon cider vinegar

Sour cream

Chopped cilantro leaves

Sort through the beans and discard any stones or broken ones.  Soak the beans in cold water to cover plus 3 inches 4 to 8 hours according to package directions. Rinse and drain them.

Place the beans, cilantro and one whole bell pepper in a large soup pot.  Cover with cold water about 2" above the beans.  Bring to a boil over medium heat.  Cover and turn the heat down to a low boil. Let cook for 1 hour.  Remove and discard cilantro and bell pepper.

While the beans are cooking, heat a 10" saucepan over medium heat.  Film with olive oil.  Sauté the chopped onion until it softens and add the chopped garlic. Let cook until wilted but not brown.  Stir in the oregano and cumin.

Add the onion mixture and the bay leaf to the beans, cover and let cook at a low boil until beans are tender but not mushy, approximately 1 to 1 1/2 hours.  If there is too much liquid, remove the cover and continue cooking until it thickens.  Add salt to taste, a few dashes of hot sauce and the cider vinegar.  Let cool and refrigerate overnight.

When ready to serve, heat soup and taste for seasoning.  Ladle into bowl and top with a dollop of sour cream, chopped cilantro and a drizzle of olive oil, if you like.

Serves 4-6

 

A Merry Sight & A Delicious Feast

Oldie But Goodie

This enormous Christmas cactus is one of a pair that started life with me as very tiny plants at least 30 years ago. They are almost too big to fit through the doorways to their summer home on my porch. They bask outdoors in the sun and warm temperatures until it's almost time to turn the heat on. The cold fall nights never fail to set the buds. These plants continue to bloom and dazzle during the holiday season year after year. This particular variety with thin elongated leaves is no longer available commercially. Growers now favor a chubbier version with wider fleshier arms. If you have one like mine, take cuttings after the flowers fall off, root them and give them to friends. You'll help save this old friend from extinction.

Shrimp and Broccoli Rabe

This dish, without the pasta, is typical of one that may appear in the Italian Christmas Eve Feast of Seven Fishes. Every family has their own version. This is mine. Do not even think about sprinkling it with grated Parmigiano Reggiano. Cheese and fish are never served together in Italy. Buon Appetito.

1 bunch broccoli rabe (about 1 ½ pounds)
2 cloves garlic
3 Tablespoons olive oil
1 pound medium shrimp, peeled and deveined (16-20 count)
2 cloves garlic, peeled and chopped
½ cup dry white wine
1/2 teaspoon hot pepper flakes
Kosher salt & pepper to taste

Remove and discard the bottom inch and any tough broccoli rabe stems or yellowed leaves. If rabe is young and tender, there’s no need to peel it. If necessary, peel the stalks using a vegetable peeler. Cut stalks and leaves into 2” pieces and place in a colander. Rinse and drain well.

Cook broccoli rabe in a large pot of boiling water to which 2-3 tablespoons kosher salt has been added along with 2 peeled and smashed garlic cloves. Cook until crisp tender, 2-3 minutes. Drain in a colander. Be sure to remove as much moisture as possible. Remove and discard the garlic.

Heat the olive oil in a heavy 10” skillet over medium heat. When the oil is hot, add the shrimp. Cook until pink on one side, turn and continue cooking until they are almost done. Remove with a slotted spoon and set aside.

Add the remaining 2 cloves of garlic. Sauté briefly until garlic softens but does not brown.

Add ½ cup white wine and hot pepper flakes. Turn the heat to high and let the wine bubble until reduced by half.

Lower the heat to medium. Add the shrimp and any accumulated juices along with the broccoli rabe. Stir well and continue cooking until shrimp are done and broccoli rabe is hot. Season with salt and pepper. Add more hot pepper, if desired. Divide onto four warm plates. Serve immediately.

Serves: 4-6 as a side dish

Variation:

1 cup dry white wine
½ - 1 teaspoon hot pepper flakes
1 basket cherry tomatoes, cut in half
1 pound angel hair pasta, cooked
1 cup pasta cooking water

In Step 5 add 1 cup wine, hot pepper flakes and the cut cherry tomatoes. Let bubble until the wine is reduced by half and tomatoes collapse to form a sauce.

Bring a large stockpot of water to a rolling boil. Add a handful of kosher salt. Add the pasta and cook uncovered until the pasta is al dente, about 5 minutes. Reserve 1 cup of cooking water.

While pasta is cooking continue with Step 6 above.

Drain pasta well.

Immediately add pasta to shrimp, broccoli rabe and tomatoes. Toss to combine. If sauce seems dry, add enough of the reserved pasta cooking water to coat but not drown the pasta. Serve at once on four warmed plates.

Serves 4 as a main course

If pasta is allowed to sit before adding it to the shrimp and broccoli rabe mixture, it will stick. To prevent this, toss it in a bowl with a tablespoon or two of olive oil.

From My Kitchen To Yours

It’s that time of year again.  Gardens in the northeast are nestled under a blanket of snow.  Our outdoor installations are on hold until April.  At my house, other than shoveling, trekking out to feed the birds or clean and refresh the birdbath, there’s nothing outdoors for me to do.   That means I can turn my attention to something else I love, cooking for family and friends.  And, I can share some of the recipes with you.

I collect pretty glass jars during the year to fill with this yummy caramel sauce. With a kick from whiskey or bourbon, it’s so much better than anything you can buy.  It’s delicious over ice cream, cake or fruit any time or year but particularly during the holiday season.  

Salted Caramel Whiskey Sauce

Scant 5 ¼ cups sugar

2 cups water

4 ½ cups heavy cream

1/3 to ½ cup whiskey or bourbon*

2 Tablespoons pure vanilla extract

Kosher salt to taste

In a light colored, heavy saucepan combine the sugar and water.  Cook over medium heat stirring occasionally until the sugar dissolves.  Raise the heat to high, do not stir but let the mixture bubble until it becomes a deep amber. Do not let it burn.  Swirl the pan if the mixture starts to darken unevenly.

Remove the pan from the heat, stand back and slowly pour in about ½ cup of cream. It will bubble furiously.  When the bubbling subsides, stir.  Continue to stir and add the rest of the cream in a slow stream.  Mix in the whiskey or bourbon, vanilla and salt to taste.

If mixture hardens, stir and reheat gently until smooth.

Serve warm or at room temperature.

Makes approximately 8 cups

*I use Jack Daniels whiskey or Early Times bourbon