100th Post

I know, I know--I've been neglecting you. But I swear, it's nothing personal. In fact, to celebrate my 100th post on Lettuce Talk Food, I have a bit of news to share.


On July 11th, I officially began classes at The French Culinary Institute!

Though my days are long and I liken my free time to a precious metal, the rewards are exponential, and it's just the beginning. After only eight classes, I can already sense a transformation in myself, and I look forward to earning my culinary chops.

So I apologize for this absence, and any absences in the future. I hope you continue to follow this blog while I pursue one of my life-long dreams. I hope you pursue yours as well.

Jambalaya

I was desperate for something spicy, and something ugly, slow-cooked and chunky -- rustic, if you'd like to euphemize it. I had nothing in my kitchen that stood out, so I started from scratch by researching recipes. Yes, you read it correctly. I resigned to the fact that I needed a recipe to guide me in my quest for preparing the most deliciously ugly meal I've eaten in quite a while.

I found a Creole-style jambalaya recipe that used the only ingredient I had on hand: brown rice. After wandering around Pathmark for an hour, completely lost and overwhelmed, I was ready.

I must admit, there is no way I could have pulled this together without this incredible recipe. The balance of smoke and spice are enhanced by pleasant saltiness. The richness of the sausage (I used chorizo) plays with the shrimp's inherent sweetness.

I am realizing more lately that I need not be so wary of structure. My laissez-faire approach to cooking can occasionally be breached and things will likely turn out more than okay. I suggest all you recipe-phobes try this one out: http://foodwishes.blogspot.com/2008/05/creole-sausage-and-shrimp-jambalaya.html

Marinated Zucchini

So easy, it's almost a joke. Thinly slice zucchini lengthwise into ribbons using a sharp knife or a mandolin (crosswise is fine, too, but I like the way it looks this way). In a bowl, whisk together lemon juice, extra-virgin olive oil, salt and freshly ground black pepper. Immerse the zucchini in the dressing and let it hang out and soften, about 20 minutes. Enjoy on its own or over mixed greens.

Cheese on Toast

Growing up, we called it "more, more, more": a slice of white bread folded in half, a slice of American cheese melted inside, thanks to the microwave. The thought of it conjures up my earliest memories of cooking with Mom. No matter how sophisticated my palate becomes, my mouth will always water when I think of more, more, more.

Only recently was I introduced to a slightly more upscale version of my childhood favorite. Popular in the U.K., cheese on toast is a winner for breakfast that keeps me full for hours. All you need is hearty, high-fiber bread and the strongest, sharpest cheddar you can stand. Toast the bread or place under the broiler, flip, top with cheese and toast or broil until melted. When I'm feeling a little more grown up, I top with preserves and fresh herbs -- the combination of apricot and basil is perfect.

An Addendum

My friend and colleague greeted me today with the words, "I am so disappointed in you." He went on to explain that he and his wife, who happen to follow this blog from time to time, were surprised to know that I used bacon -- real bacon -- in the chicken stew (see previous post). I figured I needed to defend myself, publicly. Yes, generally speaking, turkey is a good substitute for fatty pork products. However, it is imperative that you compare food labels. For example, one slice of Trader Joe's turkey bacon contains the same amount of fat and calories as two slices of Trader Joe's regular bacon. Frankly, I'd rather have the real thing. Another thing: the recipe calls for four slices of bacon, and serves four very hungry people. Just one slice of bacon once in a while can absolutely be a part of a healthy, balanced diet. Especially when the remainder of the recipe calls for healthy ingredients (tomatoes, chicken breast, beans). Of course, if you find a very lean brand of turkey bacon, it would be a great substitute for bacon. I hope this information helps to clarify any sort of mischief you assumed I was conjuring up in the kitchen. Thanks to you, Haidar, and your wife for reading!