Dramatic name, right? We can thank M.F.K. Fisher, author of "How to Cook a Wolf," for the recipe and name. I know I've mentioned how awesome she is before, but I'll do it one more time. If you're a bit of a foodie, I'd highly recommend her book. She laments the downfall of good, crusty bread and praises the healing effects of eating pigeon(!!!). Obviously, she's speaking from a different era.
4 TBS olive oil
1 clove garlic
1 onion, minced
2 cups tomato sauce
1 tsp minced mixed herbs (basil, thyme, red pepper flakes)*
1 tsp parsley
Slices of French Bread or another type of good bread, toasted
1. Heat oil in a saucepan that has a tight cover. Split garlic lengthwise, run a toothpick through each half, and brown slowly in oil. Add the onion and cook until golden. Then add the tomato sauce and seasonings and herbs. Cook about 15 minutes, stirring often, and then take out the garlic.**
2. Into this sauce break the eggs. Spoon the sauce over them, cover closely, and cook very slowly until eggs are done, or about 15 minutes. (If the skillet is a heavy one, you can turn off the heat and cook in fifteen minutes with what is stored in the metal.)
3. When done, put the eggs carefully on the slices of dry toast, and cover with sauce. (Grated parmesan cheese is good on this, if you can get any.)
Well, I've already failed miserably at posting every day. But, I believe that rules are meant to be broken - even if I created the rule myself! I have a post halfway finished that I'll put up later today.
I'm super distracted today because I'm going on a Christmas Cruise around Seattle tonight!! I've packed lots of warm clothes, and I'm ready to take in the Christmas lights and holiday beverages.
2-3 fresh Cajun or hot Italian sausages
4 chicken thighs with skin and bones (about 4 1/4 pounds), excess fat trimmed
1 very large onions, chopped (about 5 cups)
6 garlic cloves, chopped, plus 1 garlic clove, minced
1 can chopped tomatoes
2 bay leaves
2/3 cup frozen peas
1 red bell pepper, cut into 1-inch-wide strips
1/2 pounds uncooked large shrimp, peeled, deveined
Generous pinch plus 1/4 teaspoon saffron threads
1 1/2 cups arborio rice
1 1/2 teaspoons salt
3 cups canned low-salt chicken broth
2 teaspoons paprika
Chopped fresh parsley
Toss shrimp with remaining 2 tablespoons oil, 1 minced garlic clove and generous pinch of saffron in medium bowl.
Preheat oven to 375°F. Mix rice and 1 1/2 teaspoons salt into vegetable mixture. Cut sausages diagonally into 1-inch slices. Using wooden spoon, push sausage and chicken pieces into rice mixture; pour any juices from bowl over. Bring 3 cups chicken broth, paprika and remaining 1/4 teaspoon saffron to boil in medium saucepan. Pour evenly over rice mixture. Cover with a lid or foil. Bake until rice is almost tender, about 30-40 minutes.
Sprinkle shrimp mixture with salt and pepper. Arrange atop rice mixture. Cover and bake until shrimp are opaque in center, rice is tender and most of liquid in pan is absorbed, about 20 minutes longer.
It's the holiday season! I just made the my first batch of Christmas cookies with Pete this weekend, and have about 20 soup recipes lined up. I'm feeling happy every time I look at my little tinsel tree and Christmas lights. And, I'm plotting out the last of my Christmas gifts. I'm also hoping for (just a little) snow in Seattle this year. It was so fun last year - until it turned into a total nightmare . . .
Sweet Potato Pound Cake
Adapted from Southern Cakes, by Nancie McDermott
For the cake:
3 ¼ cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. freshly ground nutmeg
½ tsp. salt
½ cup milk (low-fat is okay)
1 tsp. vanilla extract
8 oz. (2 sticks) unsalted butter, at room temperature
1 cup sugar
1 cup light brown sugar
4 large eggs
2 cups mashed cooked sweet potatoes
For the buttermilk glaze (optional):
½ cup buttermilk
½ cup sugar
4 Tbsp. (½ stick) unsalted butter, cubed
1 ½ tsp. cornstarch or flour
¼ tsp. baking soda
1 tsp. vanilla extract
Preheat the oven to 350°F. Grease and flour a 10-inch tube or Bundt pan. (If your pan is nonstick, you can get away with just some cooking spray; no need to flour.)
In a medium bowl, combine the flour, baking powder, baking soda, nutmeg, and salt. Whisk well. In a small bowl or measuring cup, combine the milk and vanilla.
In a large bowl, beat the butter, sugar, and light brown sugar until light and fluffy, stopping once or twice to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Add the sweet potatoes, and mix until the batter is combined. (The batter may look terrible at this point: curdled, weird, terrible. Don’t worry.) With the mixer on low speed, add half of the flour mixture. Beat to just incorporate. Then add half of the milk mixture, and continue to beat on low until well blended. Add the remaining flour, followed by the remaining milk, and beat on low until the batter is thick and smooth.
Scrape the batter into the prepared pan, and bake for 60 to 75 minutes, or until the cake springs back when pressed lightly and a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 20 minutes. Run a thin knife around the edge to loosen the cake, and then carefully invert it onto the rack.
Meanwhile, make the glaze, if using. In a medium saucepan, combine the buttermilk, sugar, butter, cornstarch, and baking soda. Place it over medium heat, and bring it just to a gentle boil. Immediately remove it from the heat, stir well, and set it aside to cool to room temperature. Add the vanilla, and stir well.
Set the wire rack - with the cake atop it - over a rimmed sheet pan. Spoon the glaze through a fine-mesh sieve over the warm cake. (I recommend using a sieve because my batch of glaze had some little gelatinous bits of clumped cornstarch in it.)
Cool completely before serving.