You Will Never Be Alone

Written and performed by: Cosimo

Didn't I tell you when I met your eye
that I never need to look away from who you are inside
Didn't I show you when I held your hand
that my heart would always linger even when my body can't

What happens next when all the little things
that make you second guess come back
Take a step away to the truths you know
The sun will always shine, and you will never be alone

Didn't I convince you when I touched your hair
that our love would always flourish even when the land is bare
Didn't I reach you when I kissed you right
that the moment would continue even when I'm gone from sight

What happens next we'll never know for sure,
but if you second guess, come back
Take a step away to the truths you know
The birds will always sing, and you will never be alone

What happens next we'll never know for sure
But if you second guess come back
Take a step away to the truths you know
The sun will always shine, and you will never be alone
The birds will always sing, and you will never be alone
The sun will always shine, and you will never be alone

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The Devil Inside Them...

My mom and aunt were recently sorting through some of my grandmother's things. In the process, they passed along to me something I consider very special: my grandmother's deviled egg dish. The deviled egg dish probably violates all of Alton Brown's rules about kitchen items needing to multitask. It's pretty much a one trick pony, but it was considered a kitchen essential for southern women in my grandmother's generation. The deviled egg was considered the quintessential finger food for showers, barbeques, and parties of almost any kind. I'd like to think this dish still holds a very important place in the heart of southern culture. To honor my latest kitchen treasure, I'm going to share my recipe for deviled eggs.



Everyone has probably had the stereotypical deviled egg...yolks mashed with pickle relish, mayonnaise, and mustard with a little salt, pepper, and a garnish of paprika. This standard arrangement is probably the reason I came around to liking deviled eggs later in life...I don't really like pickle relish. I tried a friend's version once that had all the usual ingredients except the relish. That was good but a little bland. Finally, I did my own research and discovered that Joy of Cooking (my default guide for everything food) doesn't even call for pickle relish! According to this reference the deviled egg is actually a southern variation on the stuffed egg. The "deviled" part comes from hot sauce and paprika...ironic since I'm not sure I'd ever seen anyone use hot sauce in their recipe. After playing with all this for a bit...I landed on a version that I really like.

No matter what recipe you use, it's hard to disagree that good deviled eggs start with one key ingredient: good boiled eggs. My friend Maria (who will get a good laugh at being mentioned here) informed me several months ago that there is actually a proper way to boil eggs. Returning to my Joy of Cooking, I discovered that she is totally right. To boil an egg correctly, you bring a small pot of water to a simmer (not an actual boil). Add the eggs gently, making sure the water covers them all completely. When the water returns to a simmer, start the clock. You'll need 14 minutes for your average large egg (12 min for medium or small eggs and 15 min for jumbo eggs). Keep the water simmering but not boiling for the duration. When the timer goes off, plunge the eggs immediately into ice water to stop the cooking. You'll find that this process actually makes perfectly cooked, fluffy eggs with yolks that aren't chalky or hard. Despite my deep love for fresh, free range eggs, it turns out that eggs that are too fresh won't peel very well when they're boiled. Store bought is the way to go for this or at least letting your farmer's market eggs sit in the fridge for a week.

After you peel your eggs, cut them in half parallel to their long axis (so they look like an avocado). Place the yolks in a mixing bowl and the whites on your deviled egg dish. I like to chill the whites while I make the filling because I think it makes them firmer and less likely to tear. With the yolks, mix the following ingredients:

Jenn's Deviled Egg Filling  (a slight variation on "Deviled Eggs" Page 126 in The All New Joy of Cooking)

4 yolks removed from hard boiled eggs and mashed
2 tablespoons of mayonnaise or miracle whip
2 teaspoons freshly minced chives
1/2-1 teaspoon spicy dijon mustard
1 teaspoon yellow mustard
1 teaspoon vinegar (any type)
1/4 teaspoon kosher salt
1/8 teaspoon worcestershire sauce
1/8 teaspoon ground black pepper
pinch of curry powder (optional)
hot sauce to taste



Be sure you mash your yolks first or you'll never get the filling smooth. When it says "any type" in regards to the vinegar, I have found that regular white vinegar will give a more classic "pickle relish" taste. Apple cider vinegar adds a hint of sweetness, and balsamic vinegar adds a really interesting tanginess. Once the filling is smoothly mixed, spoon it into a ziplock bag. Cut off a small piece from one of the lower corners of the bag and leave at least part of the zip top open for air to escape. Use the whole thing like a pastry bag to pipe the filling into the egg whites. Garnish with ground red pepper or paprika and serve chilled.
References:
Rombauer IS, Becker MR, and Becker E, 1997. The All New, All Purpose Joy of Cooking. Scribner Publishing. Pages 125-126.

Landscaping You Can Eat...

Photos by Jenn Ballard

I've spent the past two springs enjoying the way my herb garden has not only survived the harsh Midwest winter but has started coming back with a moxie that never ceases to impress. It may be a little out of the ordinary to landscape with herbs, but I do it for a couple of reasons. Reason number one, herbs are extremely attractive once they've gotten established (see pictures for proof). Second, they're low maintenance perennials, and who doesn't love that? Lastly, my ecofriendly, practical side tells me that if I'm going to grow something, it should be something useful...old school victory garden style. Most people in my generation don't even know what an actual victory garden is. It is not just a show on PBS. A victory garden was a vegetable or herb garden planted at a private residence or public park in the US, Britain, Canada, or Germany during either of the world wars. The idea was for people to eat more of their own food and lower the demand on foods that were in short supply due to the war. It's an interesting concept to bring back in this day and age when we use tons of gas (literally) shipping out of season fruit from California to Timbuktu because people think they need fresh strawberries in January despite being in a war, an ecological disaster, and an era of rising gas prices. If more people would grow their own foods, eat seasonally (or freeze), and buy locally, we could drastically reduce our nation's need for foreign oil without drilling in the Arctic National Wildlife Refuge...Sorry Sarah P, but it's the truth.

So what does my tiny slice of hand-pickable heaven include? This year it's English thyme, lemon thyme, sage, chives, oregano, lemon balm, lavender, and sweet woodruff as well as fresh peppermint in a flowerpot nearby. Mint is strictly a container garden species to me for reasons obvious to anyone who has ever tried to grow (or control) it. Many of my more unique additions came from the local farmers' market. The farmers' market in my area is a particularly great example of what this piece of modern Americana can be: reconnecting people with their food, their communities, and their own health. For my part, the farmers' market is an important part of my efforts to buy and cook locally, organically, and relatively inexpensively. More to the point, the farmers' market is a great source for unique herbs and heirloom vegetables.

So what can I do with all of these eatable marvels? Oregano and chives are familiar to most people. Oregano can be used fresh or dried and added to sauces or meat dishes with a slightly Italian flare. Chives are great on baked potatoes, soups, or salads. I recently added some in place of onion to my Easter deviled eggs (a southern tradition not a contradiction in terms) with great results. Thyme is a little trickier or maybe just a little less thought of. Traditional thyme is good on lamb, poultry, and venison dishes. Lemon thyme is lighter and great on fish, poultry, or shellfish. Incidentally, thyme was used in Victorian bridal bouquets to represent courage, and still makes a really attractive garnish. Sage is a pretty strong herb that is best if cooked into things like soups, stews, dips, and savory baked goods. It's rumored to improve digestion. Lemon balm is a tall, beautiful herb with a fairly strong lemon smell that is supposed to deter mosquitoes. I like planting things like lemon grass and lemon balm around the porch and front door to take advantage of this. It can also be cooked into pastries or added to teas for a lemon taste. Lavender is a really attractive plant that a lot of people like to make wreaths out of. It's used in a lot of bath products like homemade soap. You can cook with it by infusing oils. Sweet woodruff is a less common herb. It's doesn't have a taste or smell until it is picked and dried. It's apparently a key ingredient in something called May wine, but honestly, I don't know what that is. I like it because it looks great in the garden. Lastly, mint is fun to have in your garden and easy to grow. You make simple teas with it that sooth a sour stomach. You make your own mint juleps of course or candy it on desserts.

I guess that's the long and short of my garden this year. As always, I'm happy to answer questions and even more exciting to get recipes and suggestions.

References:
Tolley E and Mead C, 1985. Herbs: Gardens, Decorations, and Recipes. Clarkson N Potter, Inc Publishers.

Bremness L, 1988. The Complete Book of Herbs: A Practical Guide to Growing & Using Herbs. Viking Studio Books.

Catching Up...

I hate to say it, but I've gotten behind in writing lately. To be honest, my education has been holding me hostage, but that will soon come to an end. I hope everyone out there has been doing well (and eating well) in my absence. Today's blog is going to be short and sweet. I thought I'd just share with you a couple of things that have been going on in my kitchen lately.

First, I have discovered homemade Alfredo sauce. For those of you who already do this, I'm sure you're wondering what I have been waiting for all these years. It's so simple. You start by sauteing some garlic in a pan (add mushrooms if you like those). You use a 2:1 ratio of heavy cream and whole milk. You add 1 - 2 cups of shredded Parmesan cheese depending on the amount of liquid you used. Season this with salt, pepper, and garlic to taste. Simmer the combination on low, stirring frequently until it has reduced to the desired consistency. I don't suggest pouring this on top of your pasta the way Americans tend to do. Instead pour it in with the pasta, mix thoroughly and serve as a more homogeneous mix. I promise, you'll never even look at another bottle of Alfredo sauce in the store again! Naturally, if anyone more experienced than myself has a tip for improving on this technique, please let me know. For an interesting twist, check out the Cajun pasta recipe my hubby and I whipped up the other night:

Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo
1 1/2 pounds large shrimp, peeled and deveined
6 tablespoons Cajun Seasoning of your choice, plus more for garnish
2 tablespoon extra-virgin olive oil
10 ounces andouille sausage, chopped
1/2 medium onion, minced
1 1/2 teaspoons crushed red pepper flakes
5 cloves garlic, minced
3 shakes Worcestershire sauce
1 pound linguine
2 cups heavy cream
1 cup whole milk
1 tablespoon freshly ground black pepper
1/2 teaspoon hot chili powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, sliced
1 1/2 cups grated Parmigiano-Reggiano

Place the shrimp and 3 tablespoons of Cajun seasoning in a large resealable plastic bag and shake.  Place the bag in the refrigerator while you prepare the sauce.  Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.  Meanwhile, cook the pasta in boiling salted water according to package instructions.  To the skillet, add cream, milk, remaining Cajun Seasoning, black pepper, chili powder, and salt. Stir to a consistent color. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.  Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink. Add the shrimp and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.

This recipe can be found at http://www.foodnetwork.com/ because it was featured on Emeril Live. The original recipe calls for Essence of Emeril as the Cajun seasoning. There's a recipe available for making this mixture, and I think you can buy it in the store. I'm a huge fan of Emeril's, but I used a different Cajun mix that I happened to have already prepared. No offense to the Big E, but it worked just fine.

Second, I discovered that I am no longer afraid of Brussels sprouts! My husband surprised me with this tasty little vegetable the other day. He bought them fresh, cut them in half vertically (long ways) and cooked them in a pan with butter and bacon. YUM! If anyone has other recipes for my newly discovered friends, pass them this way!

I guess that's all for now. As always, please share your recipes and ideas with me. Hopefully we'll get to do some travelling soon with school coming to an end, and I'll be able to post something other than recipes.

Indian Tacos

The subject of this blog is not one that I'm terribly comfortable writing about, but it was requested that I write as much as I can. I am a member of the Osage Nation of Oklahoma, and as long as I can remember, I have wanted to know more about that part of my heritage, including its traditional foods.  I was able to spend some time working on the reservation this past summer (see August 2010 "On the Osage"), and I have been teaching myself to speak Wah-Zha-Zhi I'E (literally translated to Osage Words). I have read nearly everything I can get my hands on about the tribe, but the truth is, books can't really paint a fair picture of any culture. I wish I could say that I was one of those lucky individuals raised in the "old ways," but my family moved off the reservation with my grandmother's generation. Despite my admitted ignorance, my interest, loyalty, and respect for the Nation, and Native American culture in general, could not be more sincere. Having put myself into an appropriate context, I present the following information as a person who is primarily self-taught and certainly not an expert. I was specifically asked to write about making Indian tacos. As I said, this is a recipe that I have worked out for myself, not something handed down through the generations or anything like that.  Below is what I have learned about this particular dish, but I welcome corrections and additions from anyone who knows more.

I first tried "Indian tacos" at an intertribal powwow. They're pretty standard fare for these events, though neither powwows nor Indian tacos are what you would call "authentic" to Native American culture. That's not to say they aren't tasty or fun. The word "powwow" comes from an Algonquian word for a specific religious experience. Powwows, as most people think of them, developed around the time that tribes were moved to reservations.  On reservations, tribes were often placed in close proximity to others with whom they had not historically interacted. Some of these tribes already had dance events as part of their culture. After the moves, ceremonial songs and dances were shared and, in some cases, modified by the receiving tribes. This was the case of the Osage dances known as the "In Lon Schka." These were shared with the Osage by other tribes, and continue to be important tribal events. They are not powwows. Some say modern intertribal powwows developed because the tribes were forced to dance as a public spectacle. Others say the events were intended to solidify good relations and share culture between newly introduced neighbors. In their modern form, these dances allow a tribe or multiple tribes to come together to celebrate their heritage, special events, or to honor or raise funds for worthy causes. As fun as they can be, modern powwows can also become disrespectful when they are not organized by appropriate people with genuine intentions and knowledge.

As far as the food goes, powwows often involve a feast at one point or another and a range of concessions throughout. So called "Indian tacos" are an extremely popular concession item. They consist of a piece of Indian fry bread topped with taco meat and various condiments. The recipe I have for fry bread comes from an old Osage cook book printed in 1955 by Sylvester and Alice Tinker.

"Costue (Squaw Bread)
1 pt sour milk
1 tbs shortening
1/2 tsp soda
3 heaping tsps Baking Powder
1 tsp salt

Flour enough to make dough easily handled. Knead smooth, roll out to 1/2 inch thickness. Divide in portions equal to a medium sized biscuit, cut 2 or 3 slits in this and cook in a kettle of deep fat as doughnuts. This should make a piece about the size of a saucer."

This is probably a fairly traditional version, but there are easier ones available online. I have to admit that when I make fry bread at home, I usually use a really good mix I picked up over the summer. It's the "Authentic Fry Bread Mix" from Red Corn Native Foods out of Pawhuska, OK (http://redcorn.com/).

As far as toppings go, most taco recipes include a meat (beef, bison, or venison all work well) cooked in various ways. I've seen everything from browned with chopped onion to chili. I like to use a combination of taco and chili seasonings, onion, red beans, and a tiny bit of tomato sauce for moisture. Layer this on top of the fry bread with lettuce, diced tomato, onion, black olives, and cheddar cheese or a combination there of. I've also seen avocado, salsa, and sour cream used. I hope this gets everyone started on the road to great Indian tacos.

Let me just end by saying that the best thing about making Indian tacos is having fry bread left over for dessert...all you need is a little powdered sugar!

References:
Tinker, Sylvester and Alice, 1955. Authenticated American Indian Recipes.