Choosing to be Picky

"My parents let me be a picky eater," said the new acquaintance seated across from me who decided to abstain from the meal.

I stared back in shock. My-Parents-let-me-be-a-picky-eater. I let the words run over me with a stutter step. This response, a poor excuse, occurred in a trendy metropolitan restaurant, one where mini hamburgers and sorbet martinis graced our table. The speaker, a man in his mid to late twenties, explained why he was not going to enjoy the meal, because of his parents' decision 23 years before, to let him be picky. The hosts, who were celebrating a wonderful familial right of passage, arranged for a American Bistro meal, and prepared for a variety of diets and tastes. Still, the man, an adult blaming his parents, choose not to eat.

Pickiness is a state of mind.*** My niece eats sushi, Indian, and pretty much anything. Granted, there was an unfortunate incident involved with her eating some vindaloo by accident, which she followed with licking the tablecloth at a restaurant. But, the point is, that as a child she is exposed to a plethora of tastes and foods, she also knows that what is put in front of her should be eaten. Teaching a variety of ages, I witness many so-called picky children, who try unusual foods, and realize-- shocking-- they love it!

So, in honor of avoiding becoming a picky eater, I will try cooking a new ingredient each week this summer. I will no longer pass the unusual ingredient because I did not grow up on it. This game is my usual solution when I am in a cooking rut. Instead of pushing a million new recipes, I set a goal of one new ingredient a week. From past summers, I learned that I love bok choy. Barley is not challenging. Purple cabbage can be tasty, especially on tacos. Despite my rather subdued, or subtle, childhood palate, I actually like spicy food, and I don't even lick the tablecloth.

****By the way, I am aware of the gene that makes for bland eating, but I still don't believe you can't improve upon this and more importantly: try new things. There are many bland things around the world that are new.

Yummy Brunch......

The best brunch I ever tasted can be found at Hotel La Tortuga in Playa del Carmen Mexico. A rich omelet with tomatoes, beans, and whipped potatoes on the side. Savoring the fresh ingredients, we left every meal smiling and not hungry until dinner. For months after we returned, we tried and tried again to recreate it, which of course is impossible. Instead, I started making the following as a quick and easy alternative,

La Tortuga breakfast (recipe for 1, double for 2, triple for 3)

• 1 Slice of wheat bread
• Slice of sharp cheddar cheese
• 1/2 cup of black beans
• 1 egg
• Fresh salsa
• Pinch of cilantro
• 3 avocado slices

1. Toast the bread, with cheese on top.
2. Fry the egg, while also heating up black beans in a separate pan.
3.Cook the black beans ,strain, and place on top of the toast.
4. Place beans on top of cheese toast, then egg, then cilantro, salsa and avocado.

Eat open faced with fresh orange juice, preferably outside on a patio or porch.

My Italian influence, and love of my family.

Most people are unaware of my love of Italian cooking. Well, that is to say, most people don't know I cook, mostly because I don't talk about it often, and most see me as only Irish-- and really not much there in the cuisine department. It took a long time for the chef in me to blossom. My best friend, since our adventures in playing teacher, photographer, marine biologist, or chef, Tay always told me I was a great Italian cook. A completely bizarre concept, as a young teen, I would make her cappellini with tomato sauce. I taught Tay how to test pasta, what was good sauce, and how parmesean is a joke (and it is! always flavor with Romano). I grew up on bruschetta and basil before it hit American eateries (by the way, spellcheck tells me that I need to substitute brisket for brushetta). However, I never thought this was special, maybe I thought it was weird. It was not until college, when all my roommates showed me their Italian in tin cans, that I realized that being raised by an Italian mother and grandparent is unique, which A. added to by referring to Italian food as ethnic when we met.

When my grandmother married the Welshman, she tried to imitate the meals from her mother and Bari, without written recipes, but she missed the mark. Instead of consulting a cookbook or TV show, she tried again, and again. The ultimate Italians, my family doesn't pass down recipes, we learned them through trying them. I still am very proud of my heritage. 3/4 of my family did not enter the U.S. until after 1910, and the other 1/4 makes me Welsh, which is also original (2/4 Irish citizen+ 1/4 Italian + 1/4 Welsh mutt= perfect). Now, the cooking fell down the Rammuni line to my mother, who will never admit it, but she is the best cook. She is the first to acknowledge another cook in the room, but she is very humble about her own creations. However, her desire to cook a good meal for us, despite going back to school and working, made me appreciate quality. V. would never be satisfied with O.K food. She never criticizes, but always looks for taste perfection. Now, taste perfection does not mean fancy, or trendy, or expensive, or reservations. Probably without realizing it, my mother taught me that a good dish needs simply divine ingredients, without fuss. Mostly, when I think of V.'s cooking, I think of all the items that are trendy grocery store regulars. I was raised on zucchini, asparagus, and then... yummy stuffing, tomatoes/ cucumbers and balsamic, minestrone, rigatoni, lemon chicken, tortellini, (sausage with tomato sauce, don't tell anyone), vegetarian lasagna, and... egg balls.

Now, egg balls are amazing. They are like meatballs but comprised of breadcrumbs with an egg binder. We have them on the side of pasta (and pork chops, and sausage, and garlic bread, and salad, and asparagus, and... everything). Vegetarians are not common in Italian-American families, and it is the same in my family. But, my Mom and Grandmother make me egg balls served with pasta. However my grandma and my mother have not helped me with that recipe yet....

I neglect, because I stress.

My wonderful cousin, a great cook, demanded that I update the blog. Unfortunately, I have been suffering from a whirlwind of chaotic academic life. Since the last post, I spoke at two conferences, taught my adorable students, visited the homeland, and started preparing for the end of the semester with 5 more papers to go. I will be sure to be better at adding in the future.

Until then,
In high school, all track meets began with my mother's tortellini recipe. Post-college, this is the meal that got me through borderline starvation, which involved stealing the ingredients from my parents. Shhh! they will never know. It is an easy and tasty way to carb up before a good run, and a low stress date dinner, which A. thinks is classy cooking.

This is not the healthiest meal, but serve with a side salad of Italian blend, tomatoes, balsamic vinegar, onions, and pine nuts.

V. N. S. Tortellini

• 1 package of premium tortellini or ravioli (Italian Store in Arlington has great stuff!)
• 1 cup of heavy cream
• 1 tb butter
• 1 tb nutmeg
• 1/2 cup of romano cheese
• salt and pepper

1. Boil the tortellini
2. Drain it, and toss it back in the saucepan
3. Cover the bottom of the pan (and part of the tortellini) with cream
4. Toss in the butter, nutmeg, salt, and pepper
5. Turn the heat back on, let it simmer until it boils, then immediately turn the heat off.
6. Add the romano cheese, mix in together.

It is best to actually let it sit for a minute, the sauce blends wonderfully. Serve with the salad on the side.

The Art of the Veggie Burger

Veggie burgers are not burgers.

Never fear, vegetarians/vegans/pescetarians understand that the veggie burger does not taste like, look like, or feel like a burger. Please, refrain from asking us questions about beef burgers and how they taste better. To me: they are apples and oranges, when the orange is really a cow.

I used to not order veggie burgers on menus. For a long time, they carried the same status a salmon, a food with great potential, but largely ignored. I refuse to pay for a reheated Morningstar Farms patty, especially since a package of four sits permanently in my freezer. Restaurants create two types of veggie burgers: a plate designed to include vegetarians on a menu, or the the dish, which I prefer, created of yummy goodness. In the past year, various casual eateries began experimenting with the patties, so I began taste testing, which is not a new hobby. I spent the last 15 years testing out crab cakes, and still have not found the perfect combination of crab, mayo and Old Bay. I even tried to make my own, which ended up looking like a shedding blob and sadly fell into pieces, quickly followed by the chef.

The two places I presently recommend are Bourbon and Science Club. Bourbon, an eatery in Adams Morgan and Glover Park with a bourbon menu which rivals many wine lists, is known for its tater tots, baked beans, and burgers. At a place like Bourbon, a veggie burger should be an after thought. Instead, the varied mixture of vegetables, BBQ sauce, and cheese make the patty well-worth slowly enjoying. My only complaint is that the burger is so fresh, it has the tendency to collapse on you. Secretly, I get pleasure from this disintegration because it means I can eat the veggies intermixed with my tots. The Science Club, a funky bar near Dupont Circle which serves only vegetarian snacks, veggie burger holds together better, but is served with classic ketchup. Be sure you get yours with the fries.

However, I am still looking for a home-made veggie burger I am brave enough to try. If I find a good recipe, I will be sure to post one. But, assuming it is similar to making crab cakes, I am terrified.

A Valentine's Day Delight.

A. and I never really celebrate V day. At first, this abstention occurred out of coincidence. The majority of our first four years together we lived in different cities, then there was the year in which I contracted Ebola from kindergartners. In the end, we never developed a habit for flowers and heart shaped chocolate boxes, except that might be my dislike for both items. This year, February felt like a tornado, one where I am being swept away by grading, reading and writing. With this in mind, we continued our past habits. On V day, we explored the Pompeii exhibit at the National Gallery which is worth a trip, but try to go when the tourists aren't swarming. Although, we stopped to enjoy the floor show at the end of the exhibit. Sometimes watching people speed through a museum tells you more about humanity, then learning history.

Instead of venturing to my favorite restaurant, Hook (started by a chef and high school friend of A's), we elected to cook that evening. After scouring the internet for recipes, we settled on Almond Crusted Salmon found on the Whole Foods website: I know, I know, I knock it and I love it. Cooked with honey mustard and almond meal, the salmon is topped with caramelized onions. I served the salmon with rice pilaf and their Roasted Spice Carrots. The carrots blended Moroccan flavors with spices in any kitchen. Starting with a glass of prosecco, we cooked the meal together. After a night of trying a new recipe and talking, I remember how much more enjoyable an easy Saturday together can be.

Here are the links for the recipes:

Almond Crusted Salmon

Roasted Spiced Carrots

On Missing Meat...

Last weekend, while visiting my sister in Ohio, she turned to me with a grave expression and asked, "M, what do you miss most about me?" Surprised, I immediately looked at her husband. I wondered if this was another pregnant hormonal question, the sort that you should not answer but just smile and nod, feigning momentary hearing loss. Potentially treading on unsafe waters, I giggled a bit and asked,"What was your question?" She replied, "What do you miss most about meat?" Relieved we weren't going down some sort of minefield, her husband and I relaxed and laughed at her, not with her, mind you. It took me a minute or two to answer her though...It had been a long time since someone asked me that question. Most often, people are more concerned with what I can eat. There are long discussions about the health benefits of a low-fat diet, my absent gallbladder, and whether one would call me a vegetarian or not. But actually, C's question is the most interesting inquiry that I have gotten about not eating meat, what do I miss about it. The answer, nothing.

I never miss meat. To miss meat, would imply that there is something addictive or necessary to eating meat. Kind of like the question one might ask someone who used to smoke, drink, or even shop at Saks too much. I don't see someone eating meat and wish I was too, because well, I was never addicted to meat. What I do miss? Options. I miss going to a restaurant and being able to look at the entire menu. During my brief meat eating years, age 22-25, I loved being able to open the over-sized menu and order like a king. I would loudly declare, "I WILL HAVE THE MEAT!" Confused, the waitress would ask me to specify what type of meat, "um," eyes squinting the continuous rows and rows of options, "the COW!" A would quietly explain to the waitress that I was new to this meat thing. Now turning to me, like a small child wearing a bib at a four star restaurant, "Now, sweetie, how would you like that meat cooked?" "So its dead!" I would announce. Well, to tell the truth, it didn't go exactly like that, but sometimes it felt close. To be honest, I never understood how to order meat. A would tell them if I wanted the steak bloody or leathery. The plate would arrive, and I would sit and stare, grab the wrong knife, and saw. A few bites of chewing and I would quickly get flashbacks to childhood dinners, which was always exciting with me choking on steak, bi-weekly, at the dinner table. Panicked, I would look at A and wonder if he knew the heimlich, or would he do the heimlich after my embarrassing steak-less knowledge on how to properly chew, and then be reminded on why I don't eat meat. I don't need a production to my meal.

As I said, what I miss most is options. At home, A and I cook millions of recipes and find delicious meals where he doesn't miss the meat. What frustrates me most, is that I wish restaurants wouldn't treat vegetarians and pescetarians as a side show, someone they remember they might have to feed, but don't care for them to return. I refuse to go to a restaurant where my only choice is to decide between pasta marinara and salmon. Those dishes are usually poor in quality; I could make a much better version at home. Meat is a cultural dominant that appears to be the only choice to a good meal, which is simply not true. In fact, often meat distracts from quality ingredients, spices, and recipes. When the meat is gone, the cooking must be strong. Yes, you can tease me for that last one.

A little Southern Charm....

Sometime in high school, I began to adore grits. The textures and flavors are a wonderful home-cooked meal. In college, I settled on microwavable cheese grits, but the flat texture and lack of creaminess meant the meal was just a glorified version of ramen.
A relatively new restaurant on U Street, Creme makes some really, really good Shrimp and Grits. On my friend Dan's suggestion, we sat in the swanky restaurant, soaking up the ambiance and $10 glass of Shiraz. Note: Sometimes the house wine is not so much of a household price.

Last week, after A's panic attack in organic trendster hell, we found some yummy grits/ polenta meal.Of course, in the spirit of the new year and saving money, we jumped on the opportunity for making them at home last week.

Modified Neely's Shrimp and Grits.

• 4 cups veggie broth
• 1/2 half and half
• 1 cup grits
• Salt and freshly ground black pepper
• 1 tablespoon butter
• 1/4 cup Romano Cheese
• 2 tablespoons butter
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 2 pounds uncooked large shrimp, peeled and deveined
• 1/4 cup white wine
• 1 (14.5-ounce) can diced tomatoes

Directions

1. In a heavy saucepan, simmer the veggie broth and half and half. Then, whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring often, about 5 minutes. Stir in the butter and cheese.

2. Large saute pan over medium-heat. Melt butter and saute onion, garlic, and green bell pepper. Saute until tender and translucent, then add the shrimp and saute for about 2 minutes. Add white wine and diced tomatoes. Bring to a boil, about 5 minutes. Season with salt and pepper.

What makes you 'mushy'?

Recently, a student, writing for the school newspaper's Valentines Day issue, asked me what makes me 'mushy'? I replied, "nothing." Mostly, because I didn't need students to know what makes me 'mushy.' I mean, can't some things be kept secret from the students?

In all honesty, I find something oddly wonderful about.... The Neely's. For those of you who have cable, and watch Food Network, you may have stumbled upon Down Home with the Neely's. Patrick and Gina Neely are a young couple who own a famous BBQ place in Memphis, and have a show. The TV show displays their roots in Southern cooking, which relies on a healthy amount of meat recipes. However, their vegetable and carb-rich sides, could substitute as a normal vegetarian dish. Sometimes the recipes could use a modification or two in order to create a low-fat dinner, but really I watch the show because I enjoy watching them interact. Normally, I can not stand cheesy hosting, but for some reason I adore their loving banter. In the future,through discussing my issues with Rachel Ray, I will reveal my low tolerance for saccharine interactions. As a husband and wife team, they work in the kitchen teasing and flirting with each other, while demonstrating a talent for explaining the basics of cooking. Watching their friendly interactions, I smile and sink under my quilt, content with the world. What I find particularly pleasing is that despite an initial appearance of a gendered and heteronormative show, they actually do not gender their place in the kitchen. Patrick and Gina complete the entire meal together, both experts in cooking and entertaining. True, sometimes Patrick focuses on the meat and Gina on the baking, but that has more to do with their professional backgrounds; and in many episodes, both take a hand at each other's expertise. Personally, I hope this is a way to outline a changing trend occurring in American kitchens. For many people of my generation, our mothers did most of the cooking. Wonderful jobs they did, but the woman in the kitchen approach just is not practical when both people work. However, now, there is a plethora of answers to the question of "Who does the cooking in your house?"

And last night, in the spirit of the Neely's, I came home from my first class of the semester to a glass of wine and a home cooked meal made by A. Friends, when asked by my student 'What makes me 'mushy?' that is precisely what popped in my head.

Alex's Meal: Neely's Zucchini Gratin

• 2 tablespoons butter
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 6 zucchini, sliced into half moons 1/4-inch thick
• 2 plum tomatoes, chopped and seeded
• 1 tablespoon freshly chopped thyme leaves
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper
• 1 tablespoon brown sugar
• 2 eggs, beaten
• 1/2 cup half-and-half
• 1/4 cup grated sharp white Cheddar
• 1/4 cup grated Parmesan

Directions

Preheat your oven to 375 degrees F. Butter an 8 by 8-inch casserole dish.
In a large heavy bottomed saute pan over medium heat, melt butter. Saute onion and garlic until translucent. Add zucchini and tomatoes, about 7 minutes Add thyme, and flour. Season with salt and pepper. Add mixture to the buttered casserole dish.
In a medium size bowl, add brown sugar, eggs, and half-and-half. Season with salt and pepper. Pour the milk mixture over the zucchini and sprinkle with both of the cheeses. Bake for 30 minutes.

Veggie Fried Rice

In the spirit of the previous posting, I must be honest. Last night, I had the best of intentions. I was going to make a Ginger Bass with Garlic Spinach recipe. But after a wonderful day spent with my brother and his wife, I realized I forgot to go to Harris Teeter, and all I could do was muster enough energy to dial for Moo Shu Veggies. So, instead of giving you the wonderful recipe I was going to try for you, I will give you my version of veggie fried rice. This recipe is more of a meal then a side, with a emphasis on veggies and healthy and less on fried. It is absolutely wonderful, but just don't forget to grocery shop before!

Ingredients:

• 2 tb seasame oil (separated)
• 3 large eggs beaten
• 3 green onions chopped
• 1.5 cup of frozen peas
• 3 tb minced ginger
• 4 cups of broccoli
• 1/2 lb chopped asparagus
• 2 carrots sliced
• 2 cloves of garlic minced (or get a garlic press to make your life easier forever)
• 4 cups of spinach (at least)
• 3 cups of cooked brown rice
• 2 tb. of soy sace
• 1 tb hot sauce
• 2/3 cup of toasted sliced almonds (amazing addition)

1. Heat wok at medium, add 1 tb of oil, Cook eggs scrambled. 2 minutes. Remove from wok.
2. Add more oil to wok, throw in green onions and ginger. Saute until onions are soft.
3. Stir in broccoli, asparagus, carrot, garlic, stir fry 8-10 minutes.
4. Stir in spinach and peas, until cooked
5. Throw in rice, soy sauce, hot sauce and almonds.
6. Place veggie fried rice mixture in bowls with a bit of egg on top.

If you don't have a wok, you can use a large skillet. However, I recommend purchasing a wok because it is useful for many types of cooking, especially messy cooking. Since there is a lot of chopping in this meal, two people working cuts down the amount of time. It could take just 20 minutes, and there will be plenty leftover for a few workday lunches.