April 3, 2015 archive

Republished from April 24, 2011 for obvious timely reasons.

I love sweet potatoes and not just at Thanksgiving. I like them baked, boiled and mashed and dipped in tempura batter and fried. They are great in breads and baked desserts. They are very nutritional, an excellent source of vitamin A and a good source of potassium and vitamin C, B6, riboflavin, copper, pantothetic acid and folic acid. Sweet potatoes are native to Central America, grown in the Southern US states since the 16th century and are in the same family of plants as Morning Glories. The plant is a trailing vine with a large tuberous root.

Sweet Potatoes are often confused with yams which are native to Africa and relate to lilies and grasses. Even though they are both flowering plants, botanically they are different.

The U.S. Department of Agriculture requires labels with the term ‘yam’ to be accompanied by the term ‘sweet potato.’ Unless you specifically search for yams, which are usually found in an international market, you are probably eating sweet potatoes!

A couple of Thanksgivings ago, my daughter decided to ditch the “traditional” candied version topped with marshmallow that would put a normal person into a diabetic coma and went “surfing” for something different. The recipe she found now makes it to our table more often than once a year. It is still sweet but not overwhelming. It’s great served as a side with pork or ham, as well as turkey. Nummy as a midnight snack with a little whipped cream, too.

Ingredients:

   4 pounds red-skinned sweet potatoes

   1/2 cup whipping cream

   6 tablespoons (3/4 cup) butter

   1/4 cup pure maple syrup

   2 tablespoons bourbon

   1 1/2 teaspoons ground cinnamon

   1 teaspoon ground allspice

   3/4 teaspoon ground nutmeg

   1 cup walnuts, toasted, chopped

Preparaton:

Preheat oven to 350°F. Roast potatoes on rimmed baking sheet until tender, 1 to 1 1/2 hours. Cool slightly. Scoop flesh into large bowl; discard skins. Mash hot potatoes until coarse puree forms.

Heat cream and butter in heavy small saucepan over low heat until butter melts, stirring occasionally. Gradually stir hot cream mixture into hot potatoes. Stir in syrup, bourbon, and all spices. Season with salt and pepper.

DO AHEAD: Can be prepared 1 day ahead. Cover and chill. Rewarm in microwave. Sprinkle nuts over and serve.

Republished from April 27, 2011

In case you still have a few slices of that ham left and are truly sick of ham sandwiches, don’t let it go to waste. Here’s an easy recipe that can make use of those last few slices.

Ingredients:

* 1/3 oz. dried porcini mushrooms or 6oz. fresh button mushrooms

* 2 tablespoons unsalted butter, if using fresh mushrooms, plus 6 tbsp.

* 12 oz Rigatoni

* 1/3 cup all purpose flour

* 2 1/2 cups of milk (low fat is fine)

* pinch of freshly grated nutmeg

* salt and freshly ground pepper to taste

* 4 oz of Fontina or Swiss cheese, cut into julienne strips

* 6 oz ham, roughly chopped

Preparation:

If using porcini, place in a bowl with lukewarm water ans soap until softened about 30 minutes. Drain. squeeze out excess water and chop finely; set aside. . If using fresh mushrooms, cut off and discard the stems, wipe clean with a towel and thinly slice. In a frying pan over medium heat, melt 2 tbsp. butter. Add the sliced mushrooms and sauté fir 2 minutes. Remove from heat.

 In a large pot bring 5 quarts of salted water to a boil. Add rigatoni and cook for about 6 minutes; they should be very al dente. Drain the pasta and transfer to a bowl. Ass 2 1/2 tbsp of the butter and toss well.

Preheat an oven to 350 F. In a sauce pan melt 2 1/2 tbsp. of the butter over medium heat. Add the flour and stir until smooth, about 2 minutes. Stirring constantly, gradually add the milk. Continue to stir until it thickens and is smooth and creamy, about 10 minutes. Remove from the heat, ass the porcini or fresh mushrooms, sprinkle with the nutmeg and stir well. Season to taste with salt and pepper.

Grease an 8 by 12 inch oven proof dish with the remaining butter. Arrange 1/3 of the rigatoni in the dish. Sprinkle one third of the cheese and ham over the top and spoon on one third of the sauce. Repeat the layers in the same order two more times, ending with sauce.

Place in the oven and bake until heated through and bubbly, about 20 minutes. Serve at once.

Serves 6

My daughter says to increase the sauce by half for a creamier dish

Republished from April 25, 2011

The holiday is over, besides the candy, you most likely have a refrigerator full of leftovers and one of them may be a ham bone. Don’t throw it out just yet, there is still another use for it, soup. Served with a salad and a hearty bread, these soups make a hearty, nutritional meal meal that is also budget conscious. Accompanied by a good beer, this is real comfort food on a chilly Spring evening.

One soup recipe that uses a ham bone has been served in the US Senate for over 100 years. The current version does not include potatoes but I like tradition in this case. I also would add a cheese clothe sachet of bay leaf, parsley, peppercorn and thyme for flavor. I also use chicken broth in place of the water. You can play with your own seasoning to taste.

1 lb. dry navy beans

1 ham bone with meat

Soak beans overnight in 3 quarts water. Drain. In a large soup pot put ham bone and beans. Add 2 quarts cold water and simmer for 2 hours. Add:

4 cups mashed potatoes, minimum (more makes soup thicker)

3 medium onions, chopped

2 garlic buds, minced

2 stalks celery, chopped

4 tbsp. fresh parsley, chopped

1 tsp. salt (optional)

1/4 tsp. pepper

Simmer all for 1 hour more.

And then there is the real traditional that has been around forever. There are numerous versions of this recipe, this one uses ham hocks but the left over ham bone can be substituted.

Ingedients:

  2 meaty ham hocks (1 3/4 lb total)

   16 cups water

   4 large carrots

   1 large onion, chopped

   2 celery ribs, chopped

   5 tablespoons olive oil

   1 lb dried split peas (2 1/4 cups), picked over and rinsed

   1 teaspoon table salt

   1/4 teaspoon black pepper

   5 cups 1/2-inch cubes pumpernickel bread (from a 1 1/4-lb loaf)

   1 teaspoon kosher salt

   1 cup frozen peas (not thawed)

Preparation:

Simmer ham hocks in 16 cups water in a deep 6-quart pot, uncovered, until meat is tender, 1 1/2 to 2 hours.

Transfer ham hocks to a cutting board and measure broth: If it measures more than 12 cups, continue boiling until reduced; if less, add enough water to total 12 cups. When hocks are cool enough to handle, discard skin and cut meat into 1/4-inch pieces (reserve bones).

Chop 2 carrots and cook along with onion and celery in 2 tablespoons oil in a 6- to 8-quart heavy pot over moderate heat, stirring, until softened, 6 to 8 minutes. Add split peas, table salt, pepper, ham hock broth, and reserved bones and simmer, uncovered, stirring occasionally, until peas are falling apart and soup is slightly thickened, about 1 1/2 hours.

Put oven rack in middle position and preheat oven to 400°F.

While soup simmers, toss bread with remaining 3 tablespoons oil and kosher salt in a large bowl, then spread in 1 layer in a large shallow baking pan and bake until crisp, about 10 minutes. Cool croutons in pan on a rack.

Halve remaining 2 carrots lengthwise, then cut crosswise into 1/4-inch-thick slices. Remove bones from soup with a slotted spoon and discard. Add carrots and ham pieces to soup and simmer, uncovered, until carrots are tender, 10 to 15 minutes. Add frozen peas and simmer, uncovered, stirring, until just heated through, about 3 minutes. Season with salt.

Serve soup with croutons.

Cooks’ notes:

· Croutons can be made 3 days ahead and cooled completely, then kept in an airtight container at room temperature.

· Soup is best when made, without frozen peas, 1 day ahead (to give flavors time to develop). Cool completely, uncovered, then chill, covered. Reheat and, if necessary, thin with water. Stir in frozen peas while reheating.

Welcome to The Breakfast Club! We’re a disorganized group of rebel lefties who hang out and chat if and when we’re not too hungover  we’ve been bailed out we’re not too exhausted from last night’s (CENSORED) the caffeine kicks in. Join us every weekday morning at 9am (ET) and weekend morning at 10:30am (ET) to talk about current news and our boring lives and to make fun of LaEscapee! If we are ever running late, it’s PhilJD’s fault.

This Day in History

Martin Luther King Jr. gives speech before assasination; Bruno Richard Hauptmann electrocuted for kidnap and murder of Charles Lindbergh’s son; President Harry Truman signs Marshall plan; Jesse James shot to death; Pony Express begins service; Marlon Brando is born.

Breakfast Tunes

Something to Think about over Coffee Prozac

A hero is someone who understands the responsibility that comes with his freedom.

Bob Dylan

Of course the proximate issue is whether the prospective deal with Iran is ‘another Munich’.

Now I’ll leave aside some minor contemporary details like the fact that as a signatory of the Nuclear Non-Proliferation Treaty Iran is perfectly within its rights to develop nuclear power for peaceful purposes in any way they see fit, and that Ayatollah Khameini “has also issued a fatwa saying the production, stockpiling and use of nuclear weapons is forbidden under Islam.”, and that Pakistan (Sunni) is a non-participant that openly has nuclear weapons and Israel (another non-participant) almost certainly has them but will not admit it, or that Saudi Arabia (participant) has stated that they will purchase them if they deem it desirable.

Let us think instead about Munich.

The logic (in so far as it can be called logic and not simply Islamophobic bigotry or resentment that a popular revolt replaced a US puppet regime of despots and torturers) of those who cry ‘appeasement’ is that it was clear by 1938 that Hitler was a monster who could only be stopped by War.

Well, duh.

That was clear from March 1936 when the Rhineland was re-militarized.

The two Western Allies, Britain and France, immediately launched crash re-armament programs that were none too popular with the war weary taxpayers.  The recently consolidated Soviet Union was understandably deeply suspicious of them since they had just spent the last 10 years trying to roll back the Revolution and restore the Romanovs (or some other non-Communist regime).  In any event its military was in no shape for offensive action against Germany and while it did start a re-armament program (partly for its economic effects) it was made even less effective by Stalin’s paranoia and purges.

I would ask, what makes you think that military action by France and Britain in 1938 supporting an isolated ‘Ally’ a thousand miles away would have been any more effective than when it was actually attempted in 1939 in ‘defense’ of Poland?

May I remind you the result of that was the fall of all of Western Europe with the exception of Britain who barely survived?

Now it is true that several members of the German General Staff thought annexation of the Sudetenland was too ambitious and would result in defeat, but there was opposition in that quarter throughout the War to many of Hitler’s more aggressive plans including the Invasion of France.

There is a body of evidence, not conclusive to be sure but not easily dismissed, that Chamberlain and Édouard Daladier understood the weakness of their militaries and the strategic difficulties of operating so far from their lines of supply.  In any event they didn’t (contrary to popular belief) simply throw Czechoslovakia under the bus.  They got a commitment from Hitler to respect the border of the Czech and Slovak majority areas.

The fact that Hitler ignored it makes it seem worse in 20/20 hindsight, however I once again ask- how could they have achieved better results in 1938 than they ultimately got in 1939?

So what is the position we are in today?

Even the most optimistic war hawks concede that should they decide to do so, conventional military action (and I’m talking full on ground assault and pounding their cities to dust) will prevent the Iranians from acquiring nuclear capability for at best 5 to 10 years after we end our occupation (Iran is roughly 4 times the size and twice the population of California and, if we sent every single member everywhere of our Armed Forces and Reserves including Generals, would only outnumber us 35 to 1).

But the truth is much, much worse than that.  They will kick our ass.

The latest Russian and Chinese anti-ship missiles are no joke and Carriers are big targets that have no business in a confined space like the Straights of Hormuz.  The Straights are literally carpeted in mines and our Mine Sweeping capability is a joke because no one good wants to Captain a Minesweeper and no Admiral wants to budget for it.  While it might not have the commodity shock it once did it will only take a single hit to close the Straights to commercial traffic.

Should we somehow struggle ashore, how long could we stay?  Hard to say, we’re still in Iraq after all but then again Iraq is almost exactly the size and population density of California.

Nuke ’em from orbit?  Admirable sentiments Ripley and effective against aliens on a planet far, far away.  In the real world nuclear attacks of the level necessary to achieve “victory” would be globally environmentally damaging and probably not something the Russians and Chinese would let pass without some kind of response.  I suspect that even Europe might be a tad upset and if you think the future of US Hegemony is to be found in an alliance with Sunni Muslims led by Saudi Arabia and Israel I might advise you to seek professional help for your delusions.

Creating your own reality is a symptom of severe mental illness you know.