Teaching an Old Dog New Tricks

I finally did it. I attended my first cooking class. Aside from a semester of required Home Ec back when I was a 7th grader, like most home cooks, I have never had any real instruction. I do, however, read cookbooks as if they were novels, watch (or at least collect on the DVR) several shows from the Food Network, subscribe to a few cooking magazines, seek out information and websites online, and of course, ask questions of friends and family when I still can't get it. If you haven't picked up on the clues, food intrigues me. Overall, I simply play a lot, and my kitchen skills (or lack thereof) have been developed through trial and error. There are many things that I may not do in the proper manner, but it works for us. Our plate is never empty.

However, a few weeks ago, a flyer at Kitchen Store On Tenth caught my eye. Tapas and Paella seemed like a great class. I often host and attend get-togethers with just appetizers. The "little bites" of tapas suits this well. And, paella? Well, I must admit that while I have seen it prepared, I have also heard enough bad jokes in sitcoms about poorly prepared paella that I was intimidated. Sure, it is just a rice casserole, but with casseroles there is a fine line between "Hum?" and "Yum." I feared falling face first on the wrong side of that line.

Soon, this old dog was off to the big city to learn a new trick or two in the kitchen. I joined a fast paced, demonstrative cooking class in the beautiful setting of Showplace Kitchens. The instructor drew the class out with quick wit and a true love of cooking. Over the equipment that the sponsor had provided for sale, we sampled the tapas and mingled with others who really enjoy food and shared a desire to create good things. Gathered around the cooktop to check out the paella as the flavors built layer by layer, we asked questions and snapped quick photos as it simmered together into a savory union. The aroma was heavenly and when the dish was finally ready to be served, everyone gobbled it up with gasps of delight. We were sold. Paella isn't that difficult, tastes delicious, and we could prepare it in our own kitchens.

Of course, the next day, I scampered around the city collecting my very own paella pan (although now that I have prepared the dish...and done a bit of online research...I do think that my extra large cast iron pan might have done just as well), and all of the ingredients to duplicate the meal that I had sampled just the night before. The class not only offered me new knowledge in the kitchen, but also brought to my attention a few specialty shops that I have missed in all of my previous food forays. I hit them all (Check out Look's Market, if you get a chance.) and filled my car with goodies while my mind went into planning mode. Before I even hit the interstate for the drive home, I had scheduled my own tapas and paella dinner party for the end of the week.

Friends arrived at my door a few days later to share Sangria, Baked Garlic Olives with Crusty Bread, Marinated Mahon with Roasted Red Peppers, and Crystal Glazed Almonds. I had the tapas arranged on the kitchen table and the other couple gathered around and chatted while I tossed first one ingredient, and then what seemed to be ten thousand more into the Chicken and Shrimp Paella. We sipped our cocktails while it simmered, and moved to the dining table to spoon hearty helpings of the rice into our bowls. A squeeze of lemon and a sprinkling of fresh parsley finished off the still steaming dish, and silence fell as we all dug into what really was a delicious dish.


I suppose that you expect to see the recipe for the paella posted next. Sorry. I had considered it, but all of the photos of the paella (and truthfully everything else that day) were taken with poor lighting and no tripod. My focus was on eating, not getting a perfect shot. We did eat well. The pictures sucked. I will wait to share the non-recipe (really it is just throwing things into a pan) for paella when I have a semi-decent photo. Instead, I will share one of the tapas that almost stole the show (and, yes, I know that its photo most likely won't be accepted at Tastespotting, either). While I had never tried a marinated cheese, Mahon drizzled with garlic and herb infused olive oil and draped with a piece of roasted red pepper is absolutely divine. Try it with some crusty bread to sop up a bit of the marinade, and you may not even care if there is any paella on your plate or not. Really, "little bites" are good On My Plate.

Marinated Mahon with Roasted Red Peppers

1 cup olive oil
1 1/2 tablespoons sherry vinegar (I subbed dry white wine)
4 scallions, thinly sliced
1 shallot, minced
3/4 teaspoon whole cumin seeds, lightly toasted
salt and pepper to taste
4 cloves garlic, minced
16 slices Mahon cheese (Manchego also works in this recipe)
strips of roasted red bell pepper

Whisk together oil, vinegar, scallions,shallot, and cumin seeds; season with salt and pepper.
Add the garlic; set aside.
Arrange cheese slices on serving platter.
Pour marinade over the cheese; place a roasted pepper strip on each slice of cheese.
Cover and let stand at room temperature for about 1 hour before serving. (Serves 8.)

Channeling Mr. Rogers

Even in small towns where everyone knows everyone (and probably can even report what kind of toilet paper you use), we don't often take the time we should to be good neighbors. We rush and hurry through our days and get inside our homes and hibernate. We sit inside our fenced-in yards and pull into ourselves. We forget to reach out.

When was the last time you invited a neighbor over? I honestly couldn't remember...until a few weeks ago. A neighbor was making homemade Chokecherry Jelly and was kind enough to offer to share some with me. I took the opportunity to whip up a simple snack of Spinach Puffs and also to polish my Mojito making skills. We sipped the refreshing drink and nibbled the bite-sized snacks and chatted about our families, gardening, life in general, and yes...other neighbors. :) It was a nice little break in the day, and something that I look forward to doing again. Next time, I won't wait for Chokecherry Jelly (although it is FABULOUS and I am working on getting the recipe to share) to invite a neighbor or two over on a beautiful day and share whatever is On My Plate.

Spinach Puffs

1 (8 ounce) can refrigerated crescent dinner rolls
1/4 cup Parmesan cheese, grated (plus 1 tablespoon for garnish)
2 cups fresh spinach, chopped
fresh cracked pepper

Preheat oven to 350 degrees.
Roughly chop fresh spinach and combine with Parmesan cheese.
Unroll dough into 4 long rectangles.
Firmly press diagonal perforations to seal.
Spread the spinach/parm mixture on each rectangle.
Press into the dough slightly to adhere and keep filling from spilling out when rolling.
Starting at the shortest side, roll up each rectangle, press and seal.
Cut each of the 4 rolls into 5 slices forming 20 slices.
Place cut side down on an ungreased cookie sheet.
Sprinkle with remaining tablespoon of Parmesan cheese and coarse black pepper.
Bake 15-20 minutes or until golden brown. (20 appetizers)

It's a beautiful day in this neighborhood,
A beautiful day for a neighbor,
Would you be mine?
Could you be mine?

Taming the Monsters

July came and went very quickly for me. I was busy...busy taming monsters. Every Monday through Thursday of the last month, I spent my morning attempting to help a small class of junior high students in Summer School.

Starting at 8am.

Studying Algebra.

Did you all cringe? Did you all have flashbacks to equations that wouldn't solve for "X" and graphs that didn't form straight lines? Did you all think of the moody hormones of your own Jr Hi-aged kids and thank the dear Lord above that you have never been shut in a small room with them and a math book for 4 hours every morning?

I thank you for you sympathies, but it wasn't the students that weren't monsters. My class was actually pleasant, courteous, engaging, and even brought snacks to share. We got along great. The monsters that I attempted to tame were the "I don't want to," "This is too hard," "Why do I need to know this?" monsters. Just the word Algebra puts up roadblocks for so many students. It was my task to find the paths of understanding for this little group. We took detours with cupcakes topped with sprinkles and frosted brownies, but I think by the end of our session, we also found our way to grasping a few math skills and learning that Algebra isn't a monster. I hope.

While my mind was balancing math equations, my garden finally started to take off. After rain and cool temperatures seemed to stunt my seedlings growth, sun and heat unleashed monsters. Plants doubled and tripled in size. Blossoms formed fruit on the sturdy plants and the vegetable flourished. Gardening required daily attention, and sometimes I didn't make it out to my small garden spot as often as I should have. That is when the monster zucchini hit. One day, they can be perfectly tender, little green fruits. The next day, they are HUGELY obscene monsters that seem to be growing and growing and growing taking over the world. Zucchini is a monster that demands taming.

A monster zucchini isn't as sweet or tender as the more delicate, smaller ones. The skin is tough, the core has developed seeds, and the flesh is dryer. It is best suited to shredding, and with a food processor or even a box grater, it doesn't take much effort to tame this monster. Shredded zucchini makes great pancakes, can be added to quiches, frittatas, and casseroles, and of course, there is my favorite use, desserts. One of my personal favorites for taming monster zucchini is Spiced Zucchini Bars with Cream Cheese Frosting. I will gladly wrestle down a summer monster for these to land On My Plate.

Spiced Zucchini Bars with Cream Cheese Frosting

4 eggs
2 cups sugar
3/4 cup oil (I usually use Canola oil in baking, but had luck with olive oil in this recipe.)
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3/4 cup chopped walnuts (optional)
2-3 cups grated zucchini

Preheat oven to 350 degrees.
Combine eggs and sugar in using mixer.
Beat in oil until creamy.
Add dry ingredients and beat well.
Stir in grated zucchini until well blended.
Pour into a greased and floured 10 x 15 pan.
Bake for 30 minutes, or until pick inserted in center comes out clean.

For frosting:
3 tablespoons softened butter
2 8 oz. packages cream cheese, softened
1 1/2 cup powdered sugar
2 tsp. vanilla

Beat frosting ingredients together until creamy.
Spread on COOLED bars.