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Olive Oil Braised Leeks With Thyme

12.11.2013 by J. Doe // 3 Comments

Thanksgiving arrives, and for the first time in a decade, I am not the host: My annual guest declines, I guess you’d call it. After years of simply assuming we both had plans and rotating Thanksgiving and Christmas between our houses, she is heading out of town this year, which she remembers to tell me only when I email to confirm our usual arrangement.

I am glad she remembered at all, and kind of relieved: This year, there will be no child-proofing of my home, no week of cooking followed by a week of cleaning up. Nothing to do, in fact, except accept another invitation and ask if I can bring something. Sure, anything I liked. I order a turkey-shaped challah bread from my local bagel shop, to be picked up on Thanksgiving morning.

I wake up early that morning, and wander around the house for two hours, waiting for the bagel place to be open so I can pick up the bread. The errand takes all of 20 minutes, including time to get gas. I still have seven hours to fill, and no idea what to do with them. I decide the bread isn’t enough, although it will probably win a prize for kitschiest contribution. So, I make a pan of roast leeks, too, settling on the recipe after an absurdly long search for something that is unique and yet will complement hyper-traditional Thanksgiving fare. I chose the recipe below because it has the added positive that it can be prepared ahead of time and served at room temperature, eliminating any possibility I would have to annoy the hostess by being underfoot at some critical time.

They didn’t take very long, or require much attention, and it’s fun and relaxing to have a morning to myself to do cook whatever I wanted, rather than what everyone else expects. As I cook, I reflect on the way some of my old friends seem to be falling by the wayside: The two ladies from the jewelry party, my annual holiday guest, but even before that, a long-time friend I tried to meet for lunch on a summertime business trip who rather oddly never got back to me, and whose Christmas card would normally be the first in my box each year, but which instead hasn’t arrived at all this year. I wonder if I should feel bad, but the truth is, I don’t: I’m busy making other plans with other people, too.

 

Olive Oil Braised Leeks

 

Olive Oil Braised Leeks With Thyme
 
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This is a great take-along dish for the holidays: Different enough that no one else is likely to bring the same thing, with a pure, simple flavor that goes well with a lot of dishes. You can make it ahead of time and serve at room temperature.
Author: Fine Cooking
Ingredients
  • 2 lb. leeks (about 5 medium), white and light-green parts only, halved lengthwise
  • 12 small sprigs fresh thyme
  • ¼ cup extra-virgin olive oil
  • 1 Tbs. dry white wine
  • Kosher salt
Instructions
  1. Position a rack in the center of the oven and heat the oven to 375°F.
  2. Arrange the leek halves cut side down in a snug single layer in a shallow baking dish. Nestle the thyme sprigs among the leeks. In a small bowl, mix the olive oil, wine, and 1 Tbs. water and drizzle over the leeks. Sprinkle evenly with ½ tsp. salt. Cover the baking dish tightly with aluminum foil.
  3. Braise the leeks in the oven until completely tender and easy to pierce with a fork, about 45 minutes. Uncover the dish and continue to braise until the leeks are caramelized, about 15 minutes more. Remove the thyme sprigs and serve the leeks warm or at room temperature.
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Categories // The Joy of Cooking Tags // leeks, Vegetables

Chunky Apple Sauce

11.30.2013 by J. Doe // Leave a Comment

The Cleaning Lady has a new business, selling jewelry. It’s hard to picture her wearing any of the items in the glossy catalog, but the things are actually quite nice. I buy some earrings on one occasion, and a necklace on another. She asks if I will throw a party – to get some jewelry for free – and though I am not a big fan of those parties where you go to someone’s house knowing you are obligated to make a purchase, after a bit of putting her off, I finally decide Why Not? It’s pretty and Christmas is coming.

The evening arrives and I have four guests: Two ladies I have known since I moved to Seattle a decade ago – the first people I met, in fact. The others are a neighbor who I help with genealogy, and a mom at The Child’s school. The second two are late, but the first two arrive together, exactly on time.

The Cleaning Lady – who looks nothing like she usually does, dressed for a party – greets them at the door and introduces herself. I help them off with their coats, standing in the newly-painted foyer. I pour them some wine, and we sit in the freshly-repainted and redecorated living room, next to a large jewelry display, chatting about cars – specifically, their cars – and pets – even though one of them doesn’t like cats, she thinks The Siamese is a rather handsome one.

The black and white cat takes a hint and wanders off, as does The Cleaning Lady, who sits quietly as I try to think of a way to bring her and her jewelry back into the conversation. No opportunities present themselves, but as I sit and listen, I reflect on all the other times I’ve seen these women in the past year, and done the exact same thing: Sat and listened and waited for someone to ask, perhaps, whether I’d been dating anyone. They never did, and I turned it into a game, asking them if their college-age daughters had boyfriends, or if other mutual friends were still seeing people, and wondering if getting them onto a topic would lead them to make an inquiry I could answer.

But they just answered the questions, and asked none in return, all year.

I start texting the other two ladies, who arrive within minutes of each other. Even though they are an hour late, they immediately get into the spirit of the evening, taking their glasses of wine over to the jewelry display, and trying things on. One of them went onto the jewelry company’s website and watched their scarf-tying video, and starts to demonstrate for us all. One of them buys a necklace for her daughter, but the scarf-tying lady says, I can’t buy a thing, and then confides she’s in the middle of a divorce and very worried about money.

The ladies make their jewelry purchases and finish their wine, and head out, and when they are gone, The Cleaning Lady says, those first two ladies are not nice people. They are not good.

I try to defend them: We used to be very close. When The Child was little, we did a lot of things together and they helped me a lot.

We both look at The Child, now trying on bracelets and nearly my height. She was little a long time ago.

A weight comes off me as the holidays simplify themselves. I decide not to host my annual cookie exchange, which has long since outlived its fun spirit owing to the sense of obligation I feel to do it each year – the event each year I know I will see old friends. I start to back away from hosting Thanksgiving, another annual event that I host out of guilt, also attended every year by one woman, who I also met around the same time. I am startled to discover that this friend, this year, has made other plans involving plane tickets, but not taken the time to mention it to me – her host for a decade – until I send an email, inquiring about making plans.

I receive another invitation for Thanksgiving, and accept it appreciatively, and then an invitation for museum event two days later, and accept that too. I invite people over for a relaxed evening of latkes and applesauce after the museum, and make the applesauce ahead of time.

 

Chunky Apple Sauce
 
Print
This started as a recipe for apple butter, but I just omitted the butter to make a delicious applesauce. The addition of wine adds a nice depth and hint of sophistication that isn't overbearing.
Author: Adapted from PBS Food's Fresh Tastes Blog
Ingredients
  • 4 large apples
  • ¼-1/2 cup light brown sugar (to taste)
  • 2 tablespoons white wine
  • ¼ teaspoon cinnamon
Instructions
  1. Peel, quarter, and then core the apples. Cut into 1-2 inch pieces that are roughly the same size, so they cook evenly.
  2. Place the sliced apples in a large heavy bottomed pot with a lid, and then add the sugar, wine, and cinnamon. Cover with a lid and cook over low heat for 20 minutes to allow the apples to release their liquid.
  3. Remove the lid, turn up the heat to medium, and then continue to cook for about 10 minutes to burn off extra liquid. The apples are done when they are tender and there is almost no liquid remaining in the pot. Stir frequently and be careful not to burn them. Taste the apples and add more sugar if they’re not sweet enough.
  4. When the apples are done, turn off the heat. Use a potato masher to roughly mash up the apples.
  5. Allow the apple sauce to cool, and then transfer it to an airtight container. It should keep in the fridge for up to 2 weeks.
Notes
If you want a smooth apple sauce, run it through a food processor.
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Categories // The Joy of Cooking Tags // apples, comfort food

Hominy Grill Shrimp Burgers

11.27.2013 by J. Doe // 1 Comment

Not long after the Lodge meeting, I spend a day volunteering with my own club at an all-day genealogy fair; I help run a table for my lineage group,  meeting and greeting prospective members, and talking about genealogy. The Older Fellow stops by, appreciatively taking a list of prospective members we’ve collected for his club.

The weather outside is windy – so windy that one bridge is closed, and large numbers of homes lose power – but inside the exhibit hall it’s warm and friendly and there’s plenty of electricity to power everyone’s laptops and iPads. The ladies and I stay later than we should, but they have no power at home, so we find excuses to keep talking. It seems like business if there are laptops involved.

We pore over websites with lists of lineage societies and discuss which ones we are all eligible for. We agree we can all join a lot of them, but what’s the point of that? We search for the most unique one we can each join.

One of the ladies proudly proclaims her descent from a colonial witch, and shows us that society’s site. I make a mental note not to cross her.

I discover there’s a society for descendents of colonial tavernkeepers; you have to be 21 to join, because all their meetings take place in New England pubs. I’m eligible for this one, and we all agree their meetings are probably worth flying across the country to attend.

There’s a society for descendants of Royal Bastards, and we’re all eligible for this one.  What are the odds? I ask.

We discuss the odds. We wonder if there’s been a study about this. We google, and agree more research – and probably some math – is needed.

Eventually, we realize we’re among the last ones there, and The Child is texting me: Are you coming home soon? I’m hungry.

Driving home is a bit of a challenge –  branches and trees litter the roads, and many stoplights aren’t functioning. But when I get home, there’s power, and just exactly enough in the freezer to make dinner: Half a Costco bag of frozen shrimp, some cornbread, an egg. I found this recipe in the Washington Post Cookbook, and it seemed easy enough – just chop a few things, mix, and fry the resulting patties. I took a chance that The Child might eat these, because she does eat shrimp as well as crabcakes, and this seemed like a nice cross between the two. It turned out to be exactly that, and I liked how the slight sweetness of the cornbread complemented the shrimp. We served them with cornbread and honey on the side, but they’d be nice on a roll with some aioli. Or on top of a salad. Or as an appetizer. Or anything.

The Child helped herself to seconds, and I added the recipe to my permanent file.

 

Hominy Grill Shrimp Burgers

Hominy Grill Shrimp Burgers
 
Print
Author: Washington Post Cookbook
Serves: 4
Ingredients
  • 3 tbsp finely diced celery
  • 2 tbsp finely diced scallions
  • 1½ tsp minced lemon zest
  • 1 lb cooked, peeled shrimp
  • 3 tbsp mayonnaise
  • 1 cup cornbread crumbs
  • salt
  • pepper
  • Tabasco sauce
  • 1 large egg
  • 1 tbsp vegetable oil
Instructions
  1. Finely chop the shrimp, and add to a large mixing bowl with the celery, scallions, and lemon zest.
  2. Add the mayonnaise and cornbread crumbs, stirring to combine.
  3. Season with salt, pepper, and tabasco to taste; mix well.
  4. Add the egg and stir until well incorporated; the mixture should just barely hold together. Form 8 4-inch burgers.
  5. Cook the burgers in the oil, in a large skillet over medium-high heat, about 3-4 minutes on each side, or until lightly browned.
Notes
I chopped the shrimp by hand and the burgers were a bit chunky and fell apart more than I wanted. The recipe suggests pulsing half the shrimp in a food processor to vary the texture, and I think this might help them hold together.
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Categories // The Joy of Cooking Tags // fish, shrimp

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