GNO

The Ahwahnee Hotel in Yosemite Valley

It's Thursday and my friend Edie and I are off on the ultimate GNO- Girl's Night Out.  Our destination is Yosemite Valley to stay at the world famous Ahwahnee Hotel for one night.  HOO HOO!  Queen Elizabeth once rented the entire hotel for her stay.  Countless other celebrities also stayed here. We arrived at the hotel in time for lunch on the patio.  Our room has a view of the central lawn.

A Trio of Ice Creams for dessert         

For our dinner reservation we had to change out of our shorts into a more dressy attire.  The formal dining area is long and elegant with windows which wrap around two sides of the room. Each table is lit with a long taper in the center.  The effect can only be described with one word- ROMANTIC.  Of course it would have been more romantic if we had men with us.  HA!  The dessert helped make up for that. It was a trio of ice creams made in house. It was as tasty as it was beautiful.  

Our Morning Breakfast

The next morning we are back in the dining room for breakfast of Eggs Benedict, French Toast and Mimosas.     We were also lucky to have a window view.  Just as my coffee was poured a fawn appeared outside on the lawn.  His mother, father, and brother were with him all of them having breakfast as well (theirs of course was the morning grass).  They were undaunted by human 
curiosity seekers and photographers and allowed humans to get up close and personal.    

Our Entertainment over breakfast

We returned to Mammoth in the afternoon still wearing summer clothing.  When we got to my condo the maple tree outside had a few red leaves on it.  Fall is here at last.  

The next morning OMG- it is snowing!!! A light dusting but even so- did we have a one day autumn??? Is winter weather on the way??? 

The Scottish Connection

Last week I e-mailed my friend Ellen in Scotland to get her opinion on the issue of a possible cessation of Scotland from Great Britain which came to a vote soon after I heard back from her.  I had met Ellen through my former pen pal, Dorothy whom I had corresponded with from sixth grade through college.  Dorothy came to the U.S. to visit me in the 1960's, married and is now living with her husband in Northern California.  

I have Dorothy's mother's recipe for Scottish Tomato Soup.  It is a hearty recipe suitable for Scotland's chilly winters as well as the winters here in Mammoth Lakes.  I tried it this week on a friend who came to dinner. 

Scottish Tomato Soup

Adding Ingredients to the Stock

Beef Stock*

2-pound can tomatoes

3-4 carrots

1 large onion

2 medium potatoes

1 small piece rutabaga, if desired

Salt and pepper to taste

2 Tablespoons pearl (large) tapioca

*Make the stock by cooking 2 small or 1 large beef shank for about 1-1 1/2 hours.  Use as much water as you want soup.  

Add all the other ingredients to the stock and cook for one hour or until all vegetables are tender.  The vegetables should be cut up into fairly small pieces.  Put everything through a sieve (or food processor).  Add tapioca, stirring and boil 20 minutes or until tapioca is clear.

Scottish Tomato Soup

To get back to Ellen, I visited her and her husband, Bill some years ago and have never forgotton what they served for dinner- their national, storied dish- HAGGIS.  I always thought Haggis was 

a hearty concoction prepared in the lining of a sheep's stomach.  Bill, however, in his strong, deep brogue set me straight.  Haggis, he said was an animal from the high, pointed peaks of Scotland.  The two legs of the goat-like creature on one side of the animal are much shorter than the legs on the other side of the animal.  This enables the animal to feed on the vegetation of the highest mountains.  If the legs were equal in size, the steepness of the slope would surely send the animal down the  mountain swiftly.  Since the meat of the animal is highly revered, the mountain people devise various methods to try to get the haggis to turn around in order to get him off balance.  They then wait for him to fall and roll down the high brae into the lowland where they can take their prey home to prepare their national dish- a delicious, spicy main course suitable for a queen. 

When we finished our meal, I told Bill I was stuffed.  He roared with laughter.  Apparently "stuffed" in Scotland has an entirely different meaning than here in the U.S. 

When Pigs Fly

Sierra Sangria

This morning I took one of my favorite walks in Mammoth- from Twin Lakes down the hill to my condo.  It was late morning and by the time I got to North Village it was lunch time.  I had already walked almost 3 miles and I was hungry for lunch. My favorite Mexican restaurant  in town is Gomez's.  I found a table outdoors and ordered Sierra Sangria.  It was a beautiful garnet color and was made with Merlot, Agave Tequila, St Germain Elderflower liqueur, citrus fruits, pomegranate, and organic agave fruit.                       

When Pigs Fly

For my entree (actually it was listed as an appetizer), l ordered When Pigs Fly.  It came on a leaf of Romaine and was a truly beautiful presentation. Five pork ribs in a chipotle chile sauce.  Hot, spicy (just right)- it is my new favorite item on the menu.

Polka Dot Peach Pie

Polka Dot Peach Pie

Today was a perfect day in Mammoth.  While much of the state and country are having difficult weather, here it is clear and warm but breezy enough that my morning walk was pleasant.  When I returned I made a peach pie.  I've been experimenting with the use of dried tea in a pie crust.  There are so many teas available in supermarkets today that it is often challenging to find the one you want. Celestial Seasonings makes one called Lemon Zinger- an herbal tea that I thought might go with Peach Pie.  The crust is left with black polka dots from the tea.

Polka Dot Peach Pie 

Pie Crust                                                          Peach Filling

2 1/2 cups all-purpose flour                            6-8 ripe peaches

1 tea bag- Lemon Zinger (divided)                  3/4 cup sugar

     (by Celestial Seasonings)                           1/4 cup tapioca

1 teaspoon sugar                                              1 tablespoon Peach Schnapps

1 teaspoon salt                                                 2 teaspoons unsalted butter, cut into small pieces

1 cup unsalted butter, cold                               1 tablespoon heavy cream

Ice water (amount to be determined

To make the crust:

• Fill a glass measuring cup with ice and water.  Set aside.
• Place flour in a mixing bowl.  Open the tea bag, saving 1/4 teaspoon dry tea for the topping.  Sprinkle remaining tea into the flour.  Place flour/tea mixture, sugar, and salt into the bowl of a food processor.  Mix a few seconds to combine.  
• Cut small pieces of the butter and place into the flour mixture.  Pulse 12-15 times.
• Remove ice from water.  Turn the processor to the ON position.  Very slowly add the cold water through the tube as the dough turns in the processor.  Add only enough of the water to moisten the dough and make it stick together.  It will turn into a large ball shape.  

Divide the dough in half and refrigerate, wrapped until chilled.  

To make the filling combine peach slices, sugar, tapioca and Peach Schnapps into the mixing bowl. 

Roll out the bottom crust and place in a pie pan overlapping the edge by about 1 inch.  Add the peach filling and dot with butter pieces which have been cut into small pieces.  Roll out the top crust.  Place over the pie, pinching the edges to seal in the filling and trim off excess.  Combine the heavy cream with remaining dry tea and brush over top crust.  

Bake in a preheated 400 degree oven for 10 minutes. 

Reduce heat to 350 degrees and continue to bake 40-45 minutes or until golden brown.

 

Making Sun Tea in the Solarium Window

Make the sun tea by filling a carafe with fresh water. Place one family sized tea bad (for iced tea) into the water and place the carafe in a sunny window.
Leave in the sunny window until the water turns the desired color.  

Aspic- The Dreaded, Funny Food???

Being a foodie, I always love food movies.  I had always wanted to see the old comedy, "Dinner at Eight" with Jean Harlow.  Last week it was on TV.  I tried to watch it but 3 long phone calls made it impossible to follow the story.  I did however catch one of Harlow's lines, "I had to drop the aspic on the floor".  

Aspic also was the butt of jokes in "Julie and Julia" with Amy Adams portraying Julie Powell as a food blogger whose focus was to cook every recipe in Julia Child's Mastering the Art of French Cooking.  At one point Julie tells her husband,  "We are, I'm sorry to say entering ASPICS.  I can't imagine why anyone wants to make them anymore".  Julie's first attempt to unmold the aspic ends up in the garbage disposal where she has trouble getting it to dissolve.  

What is aspic really?  An aspic is a savory jelly, usually clear in which eggs or meats are suspended.  Tomato aspic, usually opaque, is a variation made with gelatin and tomato juice. 

Julia Child devoted 14 pages to aspics in "Mastering the Art of French Cooking" with 9 recipes- not counting variations.  

My own experience with aspics is based on a recipe in the LA Times written by Barbara Hansen- staff writer in the Foods Section sometime in the 1960's.  In her recipe for Tomato Aspic, she tactfully refers to the tomato aspic as a salad ring.  The original recipe served 12 people.  It is molded into a Bundt pan and paired with a crab salad.  I have served it on several occasions. It is especially nice tor bridal showers and ladies luncheons.  The crab salad can also be served alone. It is absolutely delicious!

Tomato Aspic

2 envelopes unflavored gelatin

1/2 cup cold water

2 1/2 cups tomato juice (I use Bloody Mary Mix or "hot" tomato juice)

Ready to chill in the Bundt pan

1 teaspoon sugar

2 tablespoons vinegar

1 tablespoon lemon juice

1/2 teaspoon each salt, Worcestershire

1 tablespoon grated onion

3/4 cup peeled, diced cucumber

1/2 cup diced celery

1/3 cup diced green pepper

Soften gelatin in cold water.  Heat 1 cup tomato juice, add gelatin and stir until dissolved.

 

Tomato Aspic successfully unmolded

Add remaining juice, sugar, vinegar, lemon juice, salt and Worcestershire sauce.  Chill until partially set.  Fold in onion, cucumber, celery and green pepper.  Turn into a slightly oiled 1 1/2 bundt pan. Chill until set. 

Crab Salad

6-7 ounces crab meat

2 hard-cooked eggs, diced

1 avocado, peeled and diced

Toasted croutons (see blog- Using Leftover Bread for making croutons)

Mayonnaise to taste
1/4 teaspoon salt
Dash pepper
Tomato Aspic (above) unmolded
Lettuce
cucumber slices to garnish if desired

Combine crab meat with diced eggs, avocado, croutons, mayonnaise, amd seasonings.  Line center of salad ring with lettuce into which crab salad is served.  Garnish with cucumbers if desired.  

Leftover Bread- Wasted Food or Money Saver/Salad Enhancer?

One of the problems of living alone is buying bread.  Unless I find a small loaf, I end up throwing bread away.  And I love good bakery bread! 

I turned my problem into an advantage by making my own croutons and bread crumbs.  HOO HAH!  

Olive bread- fresh from the bakery is one of my favorites.  Keith, my youngest son and his son- Travis came up for Labor Day weekend.  I made Lasagna one evening.  Keith surprised me by going by Bleu- the local cheese store in Mammoth that I have mentioned in earlier blogs.  He came back with warm Olive Bread  and a wedge of Humbolt  Fog cheese.  YUM! Part of the loaf was left over which I will cut into half-inch cubes and drizzle with olive oil before toasting and storing for future salads.  

Making your own croutons leaves you with the makings of a great salad and the satisfaction of knowing the bread was not wasted.  You can use croutons in a number of recipes.  Here is the one I made with the leftover olive bread.  

Mountain Caesar Salad

1 head Romaine lettuce

2 tomatoes,washed and cut into bite-sized pieces

Mountain Caesar Salad

1 cup Olive Bread Croutons

Dressing of your choice

Parmesan cheese

• Pull apart and wash each leaf of the Romaine.  Toss any outer leaves if they seem limp. The inner leaves are the best!  Tear (never cut) into bite-sized pieces and drain in a towel. Place towel with lettuce in the refrigerator to chill and crisp.  This can be done up to one day in advance.  
• Just before serving, toss lettuce with tomatoes, croutons, and dressing of your choice. Sprinkle with Parmesan cheese just before serving. 

Focaccia Asiago cubes to be tossed with Crisco's Culinary Fusion
 Bleu's Olive cubes waiting for Baker & Olive's Koroneiki EVOO oil

Croutons

Leftover bread, cut into 1/2-inch cubes

Melted unsalted butter or a good olive oil (flavored or not)- the amount of oil varies (enough to moisten but not so much as to make the bread soggy

l

Post Script:  Crisco's Culinary Fusions label claimed to be flavored with Italian Herb. When I tried the oil on the Focaccia crumbs- there was a strong garlic flavor but I could not detect any herb aroma.  I used Koroneiki EVOO from Baker and Olive on the olive bread.  Baker and Olive is my favorite foodie haunts in Encinitas when I visit families of my sons Dave and Keith.   If you are lucky enough to live in the San Diego area, Baker and Olive carries fresh breads daily, olive oils and balsamic vinegars (available to taste).  Koroneiki EVOO is a buttery oil with raw pistachio and green olive flavors.  They also have a wonderful selection of cheeses.