Jilly Food

Coconut Carrot Bisque

2011-06-28T15:03:00.000-07:00

I served this soup at a "Luncheon for Ladies" earlier this Summer. Rather cheeky of me, but it was an experiment. Normally, one should do a test run of an experimental recipe a few weeks or days before the debut. I ran out of time. I got lucky.

I had a vision for something luxurious and exotic, but somehow familiar. I did a little cookbook research and came up with this. It was absolutely delicious.

I recommend preparing this a day ahead; re-heat slowly and adjust seasonings/acidity to taste.

Coconut Carrot Bisque

serves 10

2 T Olive Oil

2 T Butter

2 leeks, white part only - sliced

2 Shallots - sliced

hunk of ginger, peeled and sliced

2# Carrots peeled and chunked

1/4 c dry sherry

2 cans coconut milk

3 c chicken stock

1 t Chinese Five Spice

salt & pepper

squeeze of 1/2 lime

Saute' vegies in olive oil & butter til soft. Add the coconut milk, chicken stock and Chinese 5 Spice; simmer for 10-15 minutes. Remove from heat and puree using immersion blender - be careful, soup is hot.

Add S&P to taste, and a squeeze of fresh lime.

Cilantro-Mint Pistou

1 c. each fresh cilantro & mint leaves

1 T chopped red onion

1 garlic clove

squeeze of fresh lime

1 T water

pinch of salt, grind of pepper

1/4 - 1/2 cup olive oil

Whizz it all up in a blender til it's pureed. Chill til ready to use, bring to room temp before garnishing soup.

To serve: ladle soup into warm bowls, drizzle with Pistou and serve immediately.

I also garnished with "frizzled" (fried) fresh leeks.

You could substitute the leeks with a bit of toasted coconut and perhaps a few chopped pistachios.

Janet's Friend's Coconut Shrimp w/ Red Curry

2011-06-01T16:44:00.000-07:00

My dear friend, Janet posted this recipe on her FB page last week. I made it last night with a few tweaks and it was a Grand Slam. It's absolutely delicious and it all came together in ONE HOUR. I would serve this for an elegant dinner party. Pre-cooking the shrimp the day before and re-heating in a hot oven would be the ticket!

Curry Sauce - 4 demure servings

1 13.5- to 14.5-ounce can unsweetened coconut milk
12 whole green cardamom pods, crushed
3 fresh kaffir lime leaves (3 double leaves)
2 garlic cloves, crushed
2 tablespoons (packed) golden brown sugar
1 tablespoon grated lemon peel
1 tablespoon fresh lime juice
1 tablespoon Thai red curry paste - I used Thai and True
2 teaspoons fish sauce (nam pla or nuoc nam)

For curry sauce:

Combine all ingredients in heavy medium saucepan. Whisk to blend and bring to boil over medium-high heat. Reduce heat to medium and simmer 1 minute. Remove from heat. Let sauce stand at room temperature 10 minutes for flavors to blend. Strain. Season sauce to taste with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)

** I added some slivered red bell pepper and a few fresh Kaffir leaves when re-heating. Added whole basil leaves just before serving.

Coconut Shrimp

3/4 cup panko (Japanese breadcrumbs)
1/2 cup unsweetened shredded coconut - I used sweetened, it's what I had.
2 teaspoons finely grated lime peel
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs - whisked thoroughly
1 c flour w/ 1-2 t salt
20 uncooked large (U20-25's) Shrimp: peeled & deveined - thawed, drained, dried
Peanut oil for frying. I used a combo of Canola and Crisco.

For Shrimp:

Mix panko, coconut, lime zest and s&p in deep bowl. Using the dry hand/wet hand technique: dredge Shrimp in seasoned flour, dip in egg wash, and then into Panko mixture - press to adhere. Place on clean plate. When all the shrimp have been coated and covered, bring 2"-3" of oil to #375 degrees. Do a "Test" Shrimp: Carefully lower shrimp into the hot oil and cook about 2 minutes per side, 'til lovely golden, honey-brown.

Drain on paper towel.

Continue in batches, not crowding shrimp, til all are cooked.

To serve: place a mound of jasmine or basmati rice in the middle of a bowl. Cover w/ Sauce and top with 4-5 Shrimp. You can garnish with a bit of slivered scallion and chopped cilantro.

I'll Have the Salad Rolls

2011-05-30T15:02:00.001-07:00

I've been exploring Salad Rolls, lately...Vietnamese or Thai? While I believe my ingredients lean a bit more Thai, I'm probably wrong...perhaps just ignorant to the nuances of Asian Cuisine.

I've taken them to a few dining events in the past year; Wonder Girl has claimed them for her school lunch "sandwich"; I just whipped them up for our Anniversary Lunch. I added bits of leftover Asian Pork Ribs. We love them.

I have to admit that I cheat a bit when it comes to the filling. A bag of Trader Joe's Brocoli Slaw is a great place to start. I also love pre-shredded carrots or a regular ole bag o' Slaw. The rest is "true" fresh and whatever happens to be in the fridge: julienned radish, Napa cabbage, cucumber, scallions...

But here is the secret to really lovely salad rolls: FRESH HERB-age. I love the combo of fresh Mint, Cilantro, Thai Basil (green basil is fine) and uber-minced Kaffir Lime Leaf.

I like a bit of noodle in my salad rolls. Cook up a bit of Angel Hair, shock it, shake it and toss it with just a bit of "something": I use Soy Vey Sesame Salad Dressing.

Get all your stuff ready:

*Toss all your fresh veg and herbage together and sprinkle just a titch of Fish Sauce and Fresh Lime juice on it. Toss again.

*Have the noodles ready.

*A dish of room temp water

*Open the Salad Roll papers

*A clean-ish cutting board

*A "guest" item is nice. I used sour Mango sprinkled with a bit of Agave syrup this time around.

Completely submerge the first paper in the water. I spin it around to judge to suppleness. When it's softened, place it on the cutting board. this will take some practice. Toss the papers with cracks in the middle.

Place a bit of noodle just off-center.

Add the Veg-Herb Mix.

Place the "Guest" ingredient on the top.

Roll it up like a burrito - snug. If you've ever been to

Chipotle...

I like to place a perfect Cilantro leaf near the end for a fab show-through finish.

Wrap each Roll in saran and refrigerate until you're ready to serve.

Peanut Dipping Sauce:

1/4 c. creamy Peanut Butter

1/4 c. Rice Wine Vinegar

3 T Soy Sauce

2 T Asian Sweet Chili Sauce

1 T Sriracha

Shake WELL!

Serve on a platter with the Dipping Sauce and watch them dissapear.

Seattle Delights

2011-03-23T21:55:00.000-07:00

It's Spring Break and Michael's Birthday Week - a happy time in the Gossett home. We decided to come up to Seattle to play, eat, celebrate and explore. It's been a lovely 34 hours.

First stop in the Emerald City was lunch at Tom Douglas' Serious Pie. It is serious Pizza pie. Our Server Cassie was amazing and the food was wonderful.

Prior to checking into our Base Station at the Seattle Hyatt Place, we meandered over to The Yellow Leaf Cupcake Co. After agonizing over the day's selections, we each chose 2 for after Dinner. Surprisingly difficult to do on full tummies.

The afternoon activity was Experience Music Project. While we do appreciate Jimi Hendrix and his genius, I would not consider any of us Gossetts3 rabid fans. We are not Battlestar Galactica officianados. The guitars were very cool. We should have saved our $42 for another time.

To salvage our afternoon, we decided to take the trip up to the top of the Space Needle. Quinn decided weeks ago that she wanted to treat Michael to his ride for his Birthday gift. She took the $$ out of her ipod savings and rolled it up in a special card that she designed herself. We spent twice as much time up there, seeing what we could see and learning what we could learn, than we did at EMP. It was glorious.

Dinner at Wild Ginger was tasty and dissapointing, all at the same time. The food was quite good, but not extraordinary, and the service was "coy". Either our server was over-stationed or he just didn't really care about us. Don't need to go back.

Our late-night (and am post work-out!) cupcakes were delicious.

Today was spent exploring neighborhoods we've only had time to get lost and turned around in on previous trips. We drove around Queen Anne a bit, spent most of the day in Ballard - wasting a meal on a forgettable lunch at "whatever Coast Cafe" - stopped in at The Chef Shop (oh. my.) and then drove up in to Magnolia. So lovely.

Oh, did I mention it was a GORGEOUS day?

I would have to say that the highlight of the past 2 days has been tonight's dinner. Last Summer, I reconnected with a childhood friend on Facebook. Our parents were good friends when we were little and we spent a lot of time together as families (she had the best Barbies) Sadly, we lost track of each other in middle and high school.

"Rosie" joined us for dinner tonight at la Carta de Oaxaca. The food was delicious and the place was hopping on a Weds night. The line was getting longer outside and we were finding it hard to leave and say goodbye. They were very polite as they took away every soiled plate, utensil and salsa ramekin and wiped the table in front of us twice.

It was just delightful to lay eyes and arms on her and have the opportunity to just start to scratch the surface of sharing our stories with each other. She's gorgeous and vibrant and talented and creative and a survivor. I honestly can't wait to make up for the 38+ years! There is no photograph recording this momentous occassion and that makes me sad. Can we get a Do-over?

Tomorrow: we take Capitol Hill and Pike Place. Then Home.

Daddy Sunday Dinner

2011-03-15T19:19:00.000-07:00

Something I've tried to encourage here at Chez Gossett is Michael's culinary endeavours. Every now and then I remind The Dad and The Child that Dad should cook on Sundays, hoping (beyond my wildest dreams) that it will become tradition.

This past Sunday, The Dad cooked, and it was good. Really good.

He had visions of a pork crockpot stew. He announced this at lunch with many errands to run. I smiled.

When he arrived back home at 2:50 with a hunk of pork shoulder and a melange of root vegies, I announced this would be an oven/braising application as I wanted to eat by 7.

Armed with the MacBook (3 different recipes), my santoku and a cutting board - he was off. I peaked in every now & then with a query/observation. (These are often met with a curt suggestion I leave him alone only to be summoned 7-10 minutes later with a request for direction.) This is how we roll.

In the end, The Dad served up a gorgeous stew; one that I intend to share when it's my turn to deliver a meal!

Here's what he did:

2# Pork shoulder - diced into 1" cubes.

Saute' in 2 T Olive Oil in a dutch oven until lovely, crusty brown.

Add 2 T flour. mix well and saute' for 3-5 minutes.

Add 1 cup each:

Sliced Onion, peeled & 1" chunks Carrots & Parsnip and

1 Bulb fresh fennel, sliced into 1" wedges.

Saute' for a bit.

Deglaze pot w/ 1 cup White Wine. Add chicken stock to just under the vegies and meat. Stir in 3 fresh rosemary fronds and fresh ground pepper. Braise in 325 oven for 1.5-2 hours - til pork hunks are tender. Add a bit of fresh Thyme.

I made "toast" as if I were making a grilled cheese - w/o the cheese. It was perfect with the stew.

The anise of the fennel perfectly balanced the clove-y sweetness of the parsnip...so good.

The Child loved it.

I was sad when it was gone.

Daddy Sunday Dinners rock.

Finding the balance in disaster and triumph

2011-02-19T20:58:00.000-08:00

Tonight was the night I finally cooked the Prime Prime Rib purchased at Christmas time. Our calender filled up and we couldn't find an evening to give it the center-stage it deserved.

I put it in the freezer.

I took it out yesterday.

I consulted the Cooks Illustrated recipe for Grill-Roasted Prime Rib; read it over and over and began the process at 1:30 this afternoon. Oiled and salt-rubbed (no pepper as it burns on the grill; ironic) it sat on the counter for 90 minutes. Soaked, drained and foil-wrapped the hickory/mesquite chips; started the coals at 3:30 and the roast went on at 4:10...indirect heat.

For the next hour that magnificent hunk of beef slowly grill-roasted and developed the most gorgeous caramel, deep honey color exterior I've ever seen on anything.

At 60 minutes, the roast registered only 95 degrees. At 75 minutes: 105 degrees. I moved it directly over the waning coals, on to side one. Check 5 minutes later: gorgeous. On to side two. This is where everything went terrribly wrong.

Seems I neglected to remove the wasted, very dry, smoke chip packet. Within 5 minutes, the packet went up in flames and singed - SINGED - the entire roast: a PRIME PRIME RIB.

WHAT?!

I was horrified.

What a waste. What a comeuppance.

I almost started crying.

But that would have been pitiful. How spoiled am I? Don't answer that.

I let it rest.

I turned my attention to the vegies roasting in the hothot oven. They were nearly perfect and provided the saving grace and precious moments of the meal.

Quinn was complimentary of the steak, although both she and Michael required ketchup. Which isn't all that unusual, but it was a PRIME PRIME. It deserved to go through life w/o the senseless dousing of ketchup, (Trader Joe's Organic, which is actually "healthy" ketchup, but still)

This is where it gets really good. Lovely. And triumphant. At the end of the meal, I challenged Quinn to a blind tasting test with the vegies. She was all for it, which in and of itself delighted me beyond reason. But she was freaking brilliant! She guessed most and actually fell in love with a few she had previously shunned and would never try. Then, THEN...she went all in on "2 level" and "3 level" combos! Guessing most, coming very close to those she missed.

This is what she ate: Fennel, Brocolli, Garnet Yam, Carrot, Parsnip, Onion, Golden Beet, Zucchini and Celery Root.

She turned 9...one week ago.

Culinary redemption. For now.

I'm gonna go have a spoonful of my Mexi-Mocha Chocolate Sauce. That's another post...

New Recipes

2010-11-01T19:23:00.000-07:00

One of the things I've been trying to do in 2010 is execute new recipes. As with many things in my life: sometimes I follow through and mix it up...sometimes it's the same old, tried and true.

Last week yielded 3 new recipes - all compliments of Christopher Kimball and his gang at Cooks Illustrated.

Thursday night was Stir-fry Night. I chose Spicy Stir-fried Sesame Chicken with Green Beans and Shiitake Mushrooms out of The New Best Recipe; my version substituted Sugar Snaps and Creminis.

A critical step in a successful stir-fry is

mis en place: "get your stuff ready"!

Loved some of the tips the recipe offered; the finished dish proved to be too sweet and too oily. And not terribly spicy. Not as advertised. But I'll go back another time and do it "MY WAY".

Saturday night was a much more successful venture!

America's Test Kitchen Best Recipes and Reviews 2010 offered up a lovely dinner.

I did their Garlic Mashed Potatoes and Classic Roast Beef and Gravy. Oh my.

Followed both recipes very closely this time. The only change I made was the Roast: Trader Joe's didn't have a top sirloin roast (and I wasn't going to make another stop) so I chose a 2.5# TriTip.

I'm not a huge fan of the TriTip - it's a little chewy in my opinion. This Roast was cooked perfectly. The gravy was absolutely delicious and the Mashies were perfect. This was a truly wonderful dinner. Finished off the dish with TJ's Blue Lake Green Beans and a bottle of Cana's Feast 2007 Two Rivers. Dee-lish.

Sunday Lunch: finely sliced roast beast, a bit of gravy, sauteed creminis...all stuffed in a still-warm-freshly-baked-pita from Barbur World Foods with a bit of mayo and a slice of Jarlsberg. I don't have a pic. There wasn't time.

I'm going to see Christopher Kimball on Wednesday night at Powells Books in Cedar Hills - I'm rather geeked.

Italian Wedding Soup ala Jilly

2010-10-25T15:22:00.000-07:00

We love soup in our house.

I love making soup. One of our favorites is Italian Wedding soup, with the little meatballs and the teeny-tiny, acini de pepe pastas floating around. Sometimes I cheat. I made my version today.

Jilly's Italian Wedding...Soup:

4-5 links of Trader Joe's Chicken Sicilian Sausage - casings removed and cut up into 1/2" chunks.

Saute' Sausage in 1 T Olive Oil over med high heat til it begins to brown.

Add:

1/2 c diced onions

1/2 c diced fresh fennel

1/4 c diced celery

1/4 fine diced carrots

Saute' til vegies soften and begin to caramelize - about 7 minutes.

Add:

4 c Chicken Stock

Bring to a gentle boil/simmer.

Mix one whole egg into 1/4 grated Parmesan w/ a short squeeze of lemon. Whisk into soup.

Stir in:

1/2 c acini de pepe

1 t chopped fresh oregano

1/8 t finely chopped fresh rosemary

Cover and simmer for 10 minutes.

Stir in 1 c fresh Chard or Kale - chiffonade (ribbon cut)

Adjust seasoning.

Serve with Rosemary Toast or Parmesan Crackers.

Here's the funny thing: it's for Q and the Sitter...tonite's Date Night.

Berries!!!

2010-07-12T21:32:00.000-07:00

June and July mean Berries here in the PacNW. And by berries I mean: close-your-eyes-and-imagine-what-a-berry-should-taste-like-and-they-do berries.

On Saturday afternoon I realized we had berries that would get furry before we could eat them all. So I made Crisp. This recipe is adapted from Cook's Illustrated.

Topping:

In the bowl of a food processor:

12 T Flour - I haven't worked out the cup equivalent.

1/2 c each: dark brown sugar and granulated sugar

1/2 t salt

1/2 t each: ground cinnamon and ground nutmeg

Whizz together and then add:

10 t cold butter - diced

Give 6-10 pulses til mixture looks like sand then add:

1 cup toasted chopped Pecans and Hazelnuts (Filberts rule the NW!)

Pulse a few more times til incorporated. Do not over-process. Put in the Fridge to chill while you're doing the berries.

Berries:

2 pints each:

Strawberries, Blueberries and Raspberries

3/4 c sugar

Zest of one lemon

Juice of 1/2 lemon

1 T finely chopped candied ginger

2 T Triple Sec

4 t quick tapioca

I had a ripe pear sitting on the counter staring at me; that

got peeled and chunked up and thrown in. So then I added a bit of Belle de Brillet - an outrageous pear liqueur from France - for good measure.

Fold together gently and let sit for 15 minutes.

Preheat oven to 375 degrees.

Assembly:

Spray one large (or 2 medium) casserole dish with pan spray. Give berries another good fold and pour into baking dish(es). Do not come too far up the dish or you will end up with smoky berry burntness on the bottom of your oven. Sprinkle chilled crisp topping over the top - do not smooth - in fact, with a spoon or spatula, nestle a little bit of the topping into the berries.

Bake for 35-40 minutes. Let cool! DO NOT EAT IMMEDIATELY!

Serve with Vanilla Ice Cream.

It's great for breakfast.

Honey, Can you make Asian Ribs?

2010-07-09T19:38:00.000-07:00

You betcha'! (loosely translates to: I think so...)

On the 5th of July, which is usually officially the start of Summer here in the Pacific Northwest, I had a hankering for some Babybacks. Michael requested an Asian flavor profile. After consulting Cooks Illustrated and my spice inventory I came up with this rub:

1 T Curry Powder

1 t ground Ginger

2 t Chinese Five Spice

1 t Garlic Powder

2 T Dark Brown Sugar

1 T Kosher Salt

fresh ground Pepper

After brining the ribs, in a sugar/salt solution for one hour in the fridge (cut each rack in half to get them in the ziplok) I rinsed and dried them thoroughly. I sprinkled the rub generously over the ribs, front and back, wrapped 'em up and refrigerated them for an additional hour.

At this point, I started the coals. I used a combo of charcoal and hardwood briquettes, so I chose not to use soaked wood chips for any additional smoke. I dumped the coals to one side of the grill and set up a roasting rack (coated with pan spray) - upside down - on the opposite side of the grill. I placed a 1/2 rack in each slot. Place the lid back on the grill with the vents over the ribs.

I'm fairly sure my fire was too hot when I started, so the ribs didn't cook exactly "low & slow". I didn't close the lid tightly to accommodate for this mis-step, leaving an opening over the hot coals. They did cook beautifully, although they were finished with the grill process in a little over 2 hours. When the meat is shrinking away from the end of the bones, they're done.

****At this point, I wrapped up the ribs in foil, placed them inside a paper grocery bag, folded it closed and set the ribs inside the microwave - DO NOT TURN IT ON! - to rest for an hour. This is actually a critical step!!!****

While the Ribs were resting, I whipped up a little Asian BBQ Sauce:

3/4 Rice Wine Vinegar

1/2 c Sugar

2 T Soy Sauce

2 T Asian Sweet Chili Sauce

2 T Hoisin Sauce

Bring to a boil and let simmer for 7-10 minutes into a saucie/glazee/sticky deliciousness.

Serve alongside the ribs. Honestly, I don't think they needed the sauce. But if you're into "gilding the lily", as I am, it's worth the effort.

Bonus Application:

I used the same rub on a few Rib Eyes last night. Sliced 'em thin-ish, on the diagonal, put 'em on skewers, drizzled 'em with a little Sesame Oil and slapped 'em on the gas grill. Drizzle with the same BBQ Sauce. Garnish with Cilantro and limes. Mercy.

Sunday Morning Focaccia

2010-07-05T21:01:00.000-07:00

A number of weeks ago I was approached to participate in the service at my church - Sunset Presbyterian, to bake a cake, onstage, before the message. Pastor Ron's sermon was on the critical ingredients of a successful marriage. I was immediately nervous, but thought I could do it if they let me be a bit nutty (I know, a strectch for me.) After deciding a bread recipe was a better fit for the message (and for me), I agreed.

I've worked on this recipe for years and I can do it my sleep, and now in front of a few hundred people.

You can see the podcast for the 13 June sermon at www.Sunsetpres.org

Jilly's Focaccia

Mix together:
3/4 c warm water - 115 degrees
1 package yeast
Add:
1 T Honey
let rest/proof for 5 minutes 'til foamy.

In a Kitchenaid bowl:
1 c flour
1/2 c grated Parmesan
1 T dried Italian seasoning
1 t kosher salt
couple grinds of fresh pepper

To the yeast liquid add:
1/3 c each: canola oil and olive oil
1 whole egg
Whisk together and add it to the flour mixture. Turn Kitchenaid on low and blend for 5 minutes.
Turn off mixer and add 2 cups flour. Mix on low for 5 minutes with a dough hook. Scrape off dough hook and turn dough into a lightly olive oiled bowl. Cover and place in a warm spot 'til doubled in size - approx one hour.

Chop a small onion with some fresh sage & rosemary, add 1 T olive oil and a healthy pinch of coarse sea salt. Mix well.

Spray a baking sheet and sprinkle a 9" round area with a bit of cornmeal. Turn dough onto cornmeal and push out into the size of a small pizza about 1 inch thick.
Spread onion-herb mixture over dough, push into dough with finger tips a bit, cover and let proof in a warm place for 15-20 minutes.
Place dough in pre-heated 375 oven for approx 20-25 minutes until golden brown.

Let cool a bit.

Try not to eat immediately.

It's not great the next day but will make a lovely panini and makes killer croutons and strata.

Jilly's Grilled Pizza

2010-07-05T20:32:00.000-07:00

Here's what you should know about me and my cooking...I rarely operate from an established recipe. Most of my cooking comes from an amalgamation of other people's recipes that evolves and resides in my head; I don't write stuff down. So when people ask me for a recipe, I panic. You're asking me to write down the stuff that's flying around in my head...a scary process, to be sure!
After many requests, here is the Grilled Pizza recipe/process. My disclaimer: it takes alot of practice to get "right" and by right I mean not burnt or full of holes and thin. My first attempt just last week went in the bin! The shapes that you end up with are usually quite interesting!
Don't give up. It's so worth it.

Dough:
3/4 c warm water (110-115 degrees)
2 1/4 t yeast
1 T Honey
1/4 corn flour
1/4 olive oil
s&p
2+ c flour

Whisk the yeast in the water, add the honey and let it bloom 5 minutes.
Whisk in the corn flour and olive oil. Add it to the flour in the bowl of a food processor.
Add s&p and process into a somewhat sticky ball - but not too sticky.

Shape into a smooth ball and place into a lightly oiled bowl and cover to proof for 1 hour in a warm spot - til doubled in size.

*If using charcoal, start the briquets in 15 minutes. When they are grey and ready to dump, place them on one side of the grill - you will need a hot side and a cool side.

Ingredients:
*This pizza is not loaded; the crust should be visible and not be covered in ingredients. The ingredients: sauce, cheese, herbs and "tasty bits" are all sprinkled/dabbed on for little hits of flavor with every bite...don't put too much stuff on.
*Have all your ingredients ready to go and either warm or at room temperature - placed in little bowls, on a baking sheet and right next to the grill. This is called "mis en place".
*You will need a small bowl of olive oil (I use pesto oil) with a brush ready.
*Use 2 pair of tongs. Real tongs.
*A dish towel - this will get really dirty/oily as you are really using your hands alot for this.

*If using a gas grill: heat grill to high to get HOT. When you're ready to start, turn one side to low.

*Divide dough into 4-6 portions and place on a lightly oiled baking sheet.
When grill/coals are ready:
Spread out one portion into a thin, oddly shaped circle-ish thing on the back of a lightly oiled baking sheet. The dough will spring back on you. Let it rest a bit and continue to push it out. You want it pretty thin - not paper thin, be careful not to make holes.

Make sure your grill grate is clean and hot.
Peel dough off back of baking sheet and quickly but carefully place it on the grill over the hot coals/side.
Gently brush top with olive oil. Keep an eye on it. Rotate it around if you need to compensate for hot-spots.
This where it gets crazy:
Flip over when the bottom is golden brown with some char spots - a few of these are ideal!
Brush quickly with olive oil.
Sprinkle on the cheese.
Dab on the sauce.
Sprinkle on your "tasty bits".
***All the time being careful not to burn the bottom - rotate or pull to the cooler side of your grill if you need to.
Sprinkle on the fresh herbs and maybe drizzle a little bit more olive oil.
Remove from the grill and serve immediately. And by immediately - I mean NOW. That first bite is amazing. If you're serving more than two - this is a lengthy process.

Tasty Bits:
Caramelized Onions
Roasted Red Peppers
Pancetta
Proscuitto
Italian Sausage
Sauteed Mushrooms
Sauteed Greens
Sun dried Tomatoes
Chopped Artichoke Hearts
Roasted Garlic
Kalamata Olives
Boursin Cheese
Chevre
Fresh Mozzarella - sliced thin
Fresh Herbs

The possibilities are endless - make sure things are chopped small and warm or at room temp.

New Tool

2010-05-17T16:11:00.000-07:00

I have a new pan. An All Clad. My first. A 3 qt Simmer-Saute', copper core. She's gorgeous and I'm giddy. I've wanted something from this line for a long time, but it's rather expensive. I had a few gift certificates piled up from my Sis-in-Law from W.S. and found out they had this piece on sale. I took the plunge. It's been sitting on my counter, in the box, for 5 days. I've opened it a few times to look at it, show it off to a friend who's stopped by and then put it back in the box.
I put her on for our maiden voyage this afternoon. I caramelized onions for Girls' Night Flatbread Pizzas and then made Creamy Chicken & Wild Rice Soup for my friend Evelyn. It's lovely. The pan. The soup turned out nice, too.
I have a feeling that this won't be my last piece of All Clad copper core. It's going to be a slow process of aquisition, but I'm fully committed. I have to say, I do feel like I'm cheating on my Calphalon and Le Creuset...oh well.
I think I'll name her: Jeriann. :~)

New Year+New Leaf = New Recipes

2010-01-05T19:21:00.000-08:00

My Sister called me this afternoon with a food question: "What is a shallot and where do I find it?" I love getting culinary related questions from her. When we were in college (a million years ago), I got her a wok for Christmas. She had just moved off-campus and into her first apartment; I thought it would be a lovely gift. She was actually mad at me. "Jill. I don't cook." She held onto this approach/lifestyle for years. Then, when my nephew was born, she made his baby food. Go figure.

Back to our phone conversation.

Me: "What are you making?"

Her: "Pad Thai"

Me: "From scratch?"

Her: "Yup"

Me: "REALLY?! Pad Thai from scratch is kinda hard Jules. Did you get Tamarind?"

Her: "Yup. and rice noodles. It's the Cook's Illustrated recipe. I can do it."

Me: "Good for you!"

Her: "Yeah, I'm trying to do new recipes."

There it was. Something I told my Darlings I would do last year and did not.

Clearly, it was a challenge. Well, let's say an inspiration. I've had a bit of that lately. What with finally seeing Julie & Julia last week and finally purchasing Mastering the Art of French Cooking. (But that's another post.) And now this with my Little Sister, who is the one who DOESN'T cook!

The second phone call came around 4.50 - Pacific time. She actually did a different recipe 'cause she had ground pork that needed to be used: Spicy Sichuan Noodles with Pork - it was a huge success. Everyone loved it. So I pulled out the book and we did the re-play together. While we were talking and going through the recipe, I started pulling out the ingredients. I had everything 'cept the pork and bean sprouts for the garnish (she, on the other hand, had purchased all the Asian pantry items this afternoon - but that's another post). I did, however, have some ground beef and could use thinly sliced celery, carrots and cucumber for the crunchy garnish. I'm gonna do it! It was already 5.00 here. Rather cheeky to decide to do a new recipe, right then and there, with just one hour to get it on the table.

But, I'm cheeky. So I did it. And it was Dee-lish!

Thank you Little Sister! Thank you for inspiring me to get off my tuchusz and get cookin'! I will do a new recipe a week from Cook's Illustrated AND from Mastering the Art of French Cooking. And I will try to blog about it. I will have my own version of "Julie & Julia". You see, my Sister's name is Julie. I wonder if she still has that wok?

Grill Roasted Chicken

2009-06-15T13:38:00.000-07:00

Made this on Saturday night on the Weber. The Symmonds' (minus 1) came down to dine with us. It was THE BEST chicken I've ever made. The breast was so tender and moist and the skin was crispy and salty. I used Costco whole chickens.

Grill-Roasted Butterflied Chicken:

Start Charcoal - DO NOT use lighter fluid in any form.

Herb Rub: I used a mixture of fresh and dried herbs in the Italian/Provencal families plus Onion Powder, Sea Salt and fresh ground pepper. 4 T total.

Cover a hearty baking sheet with foil and spray.

Remove all "inner bits" and backbone of whole chicken; rinse & dry.

Open chicken and place on foil. Press on breast bone to flatten a bit, tuck wings under and position legs sticking straight out to the end. (I placed the birds end to end with the breasts in the middle of the baking sheet).

Rub birds with olive oil and then rub in herb mixture. Sprinkle with a little more Sea Salt.

Distribute the charcoal evenly in the middle of the grill - covering about 2/3 of the area. Place baking sheet on grill rack over the hot coals, cover and let cook for 5 minutes. Check on it! Make sure there aren't noticeable hotspots. Redistribute coals if necessary.

Recover and let chicken roast/smoke for another 25 mins; checking and rotating every now and then. Cook till thigh temp reads 160.

Let bird rest for at least 10 minutes. This is great served warm or at room temp. Cut up the pieces with strong kitchen shears. Serve on a big platter.

2009-04-22T13:32:00.001-07:00

Last year before Christmas, I entered my Teriyaki Burgers w/ Wasabi-Citrus Mayo on Epicurious.com for a Tailgating Recipe Contest. I made it as a Top Ten Finalist. woo hoo! The contest was then turned over to the cyber world for voting - basically an internet popularity contest - Top 3 would go to Florida - Super Bowl - and compete in a cook-off. As it turned out, whoever knew the most people with access to the most computers won. I tied for a lackluster 4th place and stayed in Sunny PDX that first weekend in February. That's ok, it was kind-of exciting for awhile to rally people to vote for me and get their friends to vote. Good fun.

Then last week my Top Ten Finalist PRIZE arrived!

The only way to descibe it: a "Cookbook Kit". Great. I really needed one of those. It was fully generic, no personalization in the cookbook whatsoever, except for the name of the woman at Epicurious who was obviously responsible for ordering it from the Cookbook Kit company. "Specially Prepared for YOU"!

The note reads, "Dear Jill, Congratulations again on being a finalist in the tailgating recipe contest. Enjoy your prizes and thank you for your patience". huh?

This is the e-mail I just sent to Epicurious.com:

Dear Epicurious,

I really have to let you know how utterly dissapointed in the "prize" you sent for the Tailgating Recipe Contest Top Ten Finalists. It wasn't personalized in any way, you didn't give any of the recipe authors/creators any credit, Katie Ghelli's name was on the greeting page and it wasn't even assembled. Prize? Really? Is it made from recycled materials? Can I compost it? Lame. Jilly Gossett

Too harsh?

Cooler and Slightly Overcast

2009-04-22T11:21:00.001-07:00

Sorry, but this weather report does not make me sad. I am in an orthopedic boot from the almost-tip of my toes to my knee. It not only supports my healing foot, it possesses thermal properties. It's hot when it's warm outside. I don't mind 60-ish degree weather in April. Be patient people. I'm almost ready for the other sandal!

Marinara and other musings

2009-04-21T15:48:00.000-07:00

I know, I haven't blogged for awhile. I'm getting a little bit of grief for it; not enough to guilt me into writing more often, though.

I'm well into the walking and foot rehab portion of this program. Every day gets a little easier and yet it's still a thoughtful process to remain positive. While I am chomping at the bit to regain some of my physical life responsibilites, I still need to take my time. Some steps are painful and some steps are surprisingly easy. Then other times I am just OVER the whole thing and want to be done.

I realize some of these emotions could be applied to cooking and how we view the whole eating vs dining experience. Do you plan, shop, cook for you and your family as if it were a chore or is it an experience you happily take on most days? I love to cook - most days. I am fully aware that there are alot of folks who do not.

Cooking and serving a tasty meal made from fresh, whole ingredients doesn't need to be a grueling experience. It can be just as easy to throw something together from fresh produce, a protein and a starch as it is to open a box of something full of preservatives, fat and corn syrup. While it may not happen over-night, it will get easier every time. And one of these days, I will get to go for a run. Honest.

Jilly's Fast & Easy Marinara:

1 small onion, finely diced

2 T Olive Oil

Saute' over med heat til onion starts to turn golden. Season w/ a few grinds of fresh pepper and a few healthy sprinkles of kosher salt.

Add:

1 sm can of petite diced Tomatoes

1 sm can of Crushed Tomatoes

1 T Honey

1 T Balsamic Vinegar

1 t fresh orange zest

Gently simmer for 10 minutes. Adjust Salt to taste.

Toss with cooked pasta and a bit of fresh, chopped herbs.

I dare you to eat this w/o Parmesan!

Add a bag o' salad and you have a quick & simple dinner.

For a heartier meal - saute' mushrooms with the onion (add zuccini/summer squash/fresh fennel); grill sausages or a chicken breast as a protein choice; use Tortellini or Ravioli for the pasta.

A Recipe!

2009-04-01T08:49:00.000-07:00

About a month ago, FoodDay ran a recipe calling for a jar of Alfredo Sauce. Now that just yanked my chain. Alfredo is so easy and much cheaper and healthier (if Alfredo can be considered healthy?) to make from scratch.

So I'm going to share my quick recipe. It's a "Mother Sauce" which means once you master it, you can add any plethora of things to it to change it up. It does involve heavy cream and butter so it shouldn't be eaten weekly.

OK...here we go. Your first recipe:

Creamy Alfredo:
1/2 pint Heavy Cream
2 T Butter - NOT MARGARINE!...that will be another post.
1 clove smashed and minced FRESH Garlic - please not from a jar or tube.

A couple of scratches of fresh grated nutmeg

A drop or two of Tabasco

A splash of Dry White Wine

A sprinkle of Kosher Salt

A few grinds of Black Pepper

Whisk the above ingredients together in a saucepan and simmer over gentle heat. Reduce and let thicken for 3-5 minutes. Whisk in 1/2 c grated Parmesan, Grana Padano or Romana cheese til the sauce is smooth. Toss with hot, drained pasta and fresh chopped parsley

Next recipe: Jilly's Quick Marinara

Creating and Providing Food that is Morally and Ethically Healthy

2009-04-01T08:14:00.000-07:00

This post is definitely going to be a RANT.

RAND RAPIDS, Mich. — The West Michigan Whitecaps say they have no plans to put a warning label on an enormous new hamburger they're selling this season — despite a vegan advocacy group's request to do just that.
Susan Levin, a staff dietitian for the Washington-based Physicians Committee for Responsible Medicine, sent a letter to the Grand Rapids minor-league team on Tuesday. She's asking that the 4,800-calorie burger be labeled a "dietary disaster" that increases the risk of cancer and heart disease.
The 4-pound, $20 burger features five beef patties, five slices of cheese, nearly a cup of chili and liberal doses of salsa and corn chips — all on an 8-inch bun.
Whitecaps spokesman Mickey Graham says the burger is a gimmick that's being promoted as a very unhealthy menu item.

This came across the Comcast News this morning. Now I love a burger, maybe more than the next Gal; but this is disgusting. Seriously, why are we letting food companies get away with stuff? I don't understand why food manufacturers are allowed to create, manufacture, market and sell so much of the crap that's out there...all under the guise of a healthy meal for your family. And the restaurants that cook this food?! One of my least favorite shows on FoodNetwork right now is Diners, Drive-ins and Dives. I really don't care for Guy "Fiero" (I coulda whupped his ass that season) and the way the guy eats back in the kitchens of these joints, on the cooking line...gross!

Anyway, occasionally he will feature a place that actually serves creative, interesting food. 95% of the time, it's all over processed, packaged food products disguised as "Home cooking" and it's nothing but a heart attack on a plate.

I know that as humans we are given free choice and we cannot protect everyone from themselves...but where is the integrity?

Mad Grocery Shopper

2009-03-21T15:25:00.000-07:00

Do you ever peruse the groceries on the belt in front/back of your order at the check-out? Do you try to figure out what they're going to make? How busy their week is? If they live alone? Are they going to a party? WHY ARE THEY SPENDING THEIR $$$ ON THAT?!

I always do this. I mostly take note of the produce: how much fresh vs frozen/canned vegies. Most canned produce makes me sad. There is just no way you can replace fresh, steamed/sauteed', green beans/asparagus/mushrooms/brocoli/carrots with canned, no way. There are exceptions: any canned tomato, bean, artichoke or Hispanic product is totally fine and are pantry staples in our kitchen. Frozen vegies don't freak me out so much; frozen corn, peas and hash browns are always in my freezer - but frozen "Vegie Medleys" are kinda icky to me. Instant mashed potatoes are a crime on humanity and canned potatoes?! yuck.

Which brings us to the pre-packaged, processed "Complete" meals...they are so full of junk and preservatives, it's no wonder our society is dealing with such grave health and obesity issues. And this stuff is sooo expensive.

No don't get me wrong, I enjoy a few convenience products just like the next Mad Housewife. But I do scrutinize the ingredients lists; the easier it is to pronounce the ingredients, the healthier it is. Corn sweeteners/syrup/starch and hydrolized/hydrogenated stuff freaks me out. I love all of Annie's Mac products; I like Farmhouse Wild Rice Pilaf, Ghiradelli Dark Brownie Mix (I always add Kahlua or Scotch or Triple Sec to it!) and I like to have Krusteaz stuff in the house for emergencies. We always have emergency kid food too: frozen taquitos, ramen, Progresso chix noodle soup, Morningstar Farms Corndogs and Nancy's mini Quiche.

I realize that not everyone has time for a "scratch meal" every night of the week...I don't. But I do believe that there are a few simple things that will not only help you to eat more healthy; they won't take any more time and might actually save you a few bucks.

Jilly here, trying to save the world one fresh head of brocoli at a time.

Un-intuitive Purposeful Sitting

2009-03-20T17:10:00.000-07:00

I’m sitting on the front sofa listening to Q hum while she flips through her Tinkerbell Activity pages. The reason this is noteworthy is because it’s 4.30 in the afternoon. I am rarely sitting at 4.30. Normally, I’d be working on dinner or doing something else around the house. Nothing I’ve done the past 15 days has been “normal” for me. I’m doing a lot of sitting. I don’t sit much. It’s not that I have anything against sitting; I have just known for a very long time that sitting is not in my nature. I run, I cook, I taught skiing, I waited tables and bartended and I always have a project - that usually does not require sitting.
I’m sitting because I had Reconstructive Foot Surgery on my right foot on 5 March - Foot #2. My surgeon is T. Scott Woll from Rebound Orthopedics - he is brilliant and kind. The first surgery was painful on so many levels - mostly emotionally and spiritually. I was angry, hurting, frustrated, bitter and pathetic. It took me nearly 9 weeks to figure out that I was actually blessed. Blessed to have amazing insurance through M’s awesome job; blessed to have support and help from dear friends, blessed to have a skilled surgeon and blessed that God was providing all those things when I clearly wasn’t appreciative.
This time, I had focus and peace before I even went in. It seems to be going so much smoother this time. The first 2 nights (in the hospital) were really challenging; I could not get my pain under control. But I crossed a threshold the 2nd morning and was able to be released to M & Q by Noon. Recovery is going well; I have more range-of-motion in my hip where they did a bone graph, I am stronger and more fit than I was before the first surgery, I have post-surgery Physical Therapy (The Lovely Jodie!) and I have been thoroughly covered in prayer. I have people coming out of the wood work to feed us, call me, visit me, bring me coffee/lunch, send magazines, do recycling/composting, sending e-mails and praying for me. Seriously, the prayer thing is overwhelming - I can physically feel it.
So, here’s my Blog. I’ve been talking about it for 6 mos, I’ve been badgered about it for 3mos and today I was gifted with it. My lovely friend Janet came over this morning and set me up with a blog. Who does that?!
I promise that I will transition more into food related topics as I continue to heal. I can tell you that I miss cooking soooo much - it really should be the 6th Love Language. I love everything about a meal - pondering the possibilities, planning, shopping, prepping, cooking, consuming and the beverage that goes with it!
Thanks for checking in.

2009-03-20T12:17:00.000-07:00

Some friends bring Food, some bring cd/dvd's; some friends bring flowers and wine or sweep the floor. And some friends bring you a BLOG!!!