A Jeanne in the Kitchen

Today is a BIG day here in the United States. It is Election Day. It is always an important day, but today, it is even more important than ever. I am not going to tell anyone how to vote, but I am hoping that everyone does vote. And I hope and pray everyone puts a lot of thought and research into who they vote for. This is the most important election in our lifetime. So much is weighing on who wins today. Our country is fighting a very hard battle right now. If you don’t vote, you have NO say so in how things turn out. Our vote is our voice. Use it.

I was bitten by the travel bug at a very early age. It all started with hearing about my dad’s fabulous adventures, stories and tales from all of his world travels. He was in the Merchant Marines his whole life, and traveled around the world many times over. From the time I was a very little girl I have always loved to travel. I want to see everything and visit as many places as I can. I do travel a lot too, and have been to many, many places around the world. I have been to most of our 50 States and have been to about 50-60 countries around the world, and I am NOWHERE near being done yet. There is still so much to see, and do and experience.

There are many reasons why I love to travel so much, but some of those reasons are to sample different cultures and different foods from around the world. I have always believed that food brings people together in ways that only a handful of other things can do, like music or art. Food is more than just nourishment—it’s a storyteller. A single dish can tell the tale of a region’s history, geography, and the people who live there. From street food stalls to fine dining restaurants, the flavors, ingredients, and techniques used in local dishes offer a glimpse into a destination’s soul.

Way back when, when I was teaching 2nd grade, I had a very mixed and culturally diverse class room. One of the projects I had the kids do was to write a report on the country of their roots, and after we celebrated with a big multi-ethnic picnic, with the other 2nd grade classes as well. We invited all the parents and everyone had to bring a dish that was part of their culture and explain the significance of that dish and it’s history. It was a huge success.

I even did a version of this theme when running the corporate restaurant and catering for Chevron, in La Habra, CA when I worked there. I was working in the think tank of Chevron, and was feeding the scientists from all over the world. Again, it was a huge success, and everyone loved it.

Today, everyone loves to travel, and of course, we all love our foods; foods from all over the world. Because of the love of both travel and ethnic foods is so popular, it has opened the doors for a new industry that seems to really be taking off as well. That industry is food tourism. Today’s travelers and tourists see dining as an adventure in itself, and one of the most profound ways to help connect them to a new destination is through the local foods. Many places are now offering food tours and regional cooking classes. I have done a few of these as well, and I love them. I learned so much by doing these. We did a walking food tour of Belize, which allowed us to try local cuisines and small family owned restaurants that we might have never tried otherwise. We have taken cooking classes in Cozumel, and learned how to prepare traditional Mayan foods. We took a tapas tour, venturing out to 4 or 5 local restaurants, sampling different tapas at each one, in Barcelona, Spain. We also did a paella cooking class while in Barcelona. I’ve done wine tours in many places too, from California to Australia, and many places in between. All of these culinary adventures were so informative and were deliciously fun too. Food offers a sensory experience like no other, engaging sight, smell, taste, and touch. Food brings people together and connects us like nothing else can.

If you are a foodie like I am, I highly recommend taking some of these tours. They are a great way to learn about the culture and to learn the area.

Broaden your horizons and follow your nose, and your taste buds. You will open the doors to so many wonderful, delightful and delicious, new experiences.

Have a great day and make everyday great. As Wolfgang Puck always says,”Live, love, eat”. ‘Til next time.

I am seeing so many Northern Flickers out and about, and I love it. They are such pretty birds. Sometimes they are hard at work. Other times, they are just relaxing in the leaves.

It’s pumpkin season, and I love pumpkin. I use both the pureed pumpkin and whole pumpkin quite often, for many different dishes. On their own, I actually prefer the whole pumpkin, but then it really depends on what I making and using it for. But I often combine the two together, like I did when I made my latest, fall pumpkin creation, pumpkin curry with lamb.

This pumpkin curry rendition is similar to another version I made with chicken. Pumpkin and Chicken Thai Red Curry Both are very good, but have slightly different personalities. Of course I tweaked it and made it a little different. See, I even tweak my own recipes when I need to. 🙂 One of the main reasons for making it different is that I needed to make a big, bold marinade for my lamb, and that of course led to making a few other changes as well.

Pumpkin Curry with Lamb

The Marinade

I cup dry red wine

2-3 TBSP hot/sweet apricot jam

1 cup honey

1/4 cup balsamic vinegar

2-3 lbs lamb, cubed

Mix everything together well and let the lamb marinade for at least 3-5 hours before cooking.

The Curry

I had some leftover zucchini and crookneck that I used. I like adding a lot of vegetables to my recipes, and I LOVE using up my leftovers. The vegetables add flavor, texture and more character to everything.

I can coconut milk

1 can pumpkin puree

2 TBSP packed brown sugar

2 TBSP siracha sauce

1-1 1/2 cups whole pumpkin, peeled, seeded and cubed

1/2 zucchini, sliced

1/2 yellow crookneck, sliced

1 onion, diced

1/2 cup bell pepper, diced

3-4 tomatoes, diced

salt & pepper to taste

Combine the coconut milk, pumpkin puree, siracha sauce, and brown sugar together and mix well. Set aside.

Get a large pot very hot and add some olive oil. Then brown the lamb with some of the marinade.

Once the lamb is browned, remove it from the heat and set aside and keep warm. Toss the leftover marinade.

Saute the vegetables, except for the tomatoes, for about 5-7 minutes, or until al dente. Re-add the lamb and mix thoroughly.

Add the sauce and the tomatoes and mix thoroughly into the lamb and vegetable mixture. Bring to a boil, then reduce the heat to a simmer, and continue to cook for about 10-15 minutes, stirring frequently and the sauce begins to thicken a bit.

I served it over couscous this time, but you can serve it over couscous, rice or pasta. Each one will add a slightly different personality to the dish. Because it is lamb, and has big, bold flavors, I served it with a pinot noir on the side, that complimented the meal nicely.

Enjoy the flavors of the season. Be bold and be creative. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

There is something about hawks, as well as all the other birds of prey, that just completely captivates me. I just love them. I always get so excited when I see them too. I think they are just magnificent birds. We have all kinds of hawks all around us. Some types, like Our Red-Tailed Hawks, are very prevalent, and we tend to see those most often. But every now and then, I see other types of hawks too. This time, it was a gorgeous Northern Goshawk, which was a first for me. He was perched up high in my neighbor’s tree, looking so regal.

Other than French fries, empanadas or samosas, which I LOVE, I don’t eat a lot of fried foods. Ordinarily, fried foods don’t agree with me too well, so I have to limit myself. But every now and then, I get a hankering for something fried.

Originally, the plan was to make some fried zucchini rounds. But that didn’t work out so well. One day my zucchini was just fine, and of course, the very next day, when I was planning on frying it up, it had gone bad, just like that. I had already made my batter, and I could taste the fried zucchini too. Needless to say, I was a bit disappointed, for like a fraction of a second, until I realized I had mushrooms I could fry up instead. I love mushrooms, so I was perfectly fine with that idea.

Mushrooms have been around for 1000’s of years, coming first from China. But they first started being used in cookbooks around the late 18th century. As with any recipe that has been around for this long, there are many different versions, and everyone claims theirs is the best. It is all subjective. I personally prefer whole mushrooms that are battered and fried, so that is how I made them. After rinsing them and patting hem dry with a paper towel, I just cut off the very tips of the stems.

Fried Mushrooms

I lb button, cremini or baby portabella mushrooms

1 cup flour

2 eggs, whisked

1/4-1 tsp garlic powder

1 cup panko breadcrumbs

salt & pepper to taste

at least 2 cups vegetables oil for frying

First coat the mushrooms in flour. This helps to give them a crispy coating. Then dip them in an egg mixture. The eggs are the binder that help the flour stick to the mushrooms. The third step is to roll them in breadcrumbs and thoroughly coat them. Panko breadcrumbs are a delicious option.

Then fry them in oil that is high in saturated fats. These are best for frying because they are heat-resistant and have a high smoke point. Some common oils used for frying include canola oil, vegetable oil, and avocado oil. Get the temperature to about 375-400* F. When frying, I usually use canola oil. Salt them and top them immediately after they have been removed from the hot oil. Don’t over crowd the mushrooms. It is best to fry them in smaller batches.

I topped mine with garlic butter and parsley and a sprinkling of Parmigiano cheese, but here are some other ideas for topping and/or dipping too: Garlic butter and parsley, marinara sauce, lemon herb sauce, ranch dressing, tzatziki sauce, or a soy dipping sauce. I have tried my fried mushrooms with all of these sauces, and they all lend a different personality to the mushrooms, and all are great.

WARNING: Fried mushrooms can be addictive. I guarantee you won’t be able to stop at just one. 🙂

Enjoy these on their own or as a compliment to your main meal. But either way, I promise, you’re going to love them.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

I don’t see too many Belted Kingfishers, but when I do, I get very excited. Yesterday, I had the pleasure of seeing one for a few minutes. He was off in a distance, but fortunately, I have a very good zoom on my camera, so I was able to get a few decent shots before he flew away.

You can tell this is a male Kingfisher, because he is lacking the bright orange band on the belly. For once, a female bird actually has more color than a male bird. 🙂

Life is full of surprises. You just never know what to expect. Be prepared to take it all in before the opportunities disappear. 🙂

Whenever I serve an ethnic dish, I always try my best to keep the whole meal in that theme. When I made my Longaniza with rice, A New Sausage in Town I served it with a traditional Spanish tortilla as well.

The Spanish tortilla is similar to the French omelette or the Italian frittata. It is NOT the same as the Mexican tortilla, which is a type of Mexican flatbread.

The Spanish tortilla is believed to have been created in Navarre, in the Basque region, by a poor housewife who was feeding a general in the First Carlist War. All she had was eggs, potatoes, and onions, so she combined them together to create a “tortilla”. The general liked it so much that he made it a very popular dish all throughout the region. Today, the Spanish tortilla is a staple eaten and enjoyed all over Spain. It is enjoyed as a tapa or as a light meal.

Spanish Tortilla

I used my leftover potatoes from when I made my Dutch potatoes Dutch Potatoes. So my potatoes were multi-cultural indeed. They went from being Dutch to Spanish in the coarse of a couple of days. 🙂 All the ingredients were already in the mix of potatoes, so all I had to add was eggs and re-cook everything.

Because my potatoes and onions were already cooked, I just got a small skillet very hot, added some olive oil and butter, then layered the potatoes in the pan and poured my beaten eggs over the potatoes and swirled them around to fill the pan and to cover the potatoes. I cooked it for about 2-3 minutes, then carefully flipped it over and cooked the other side for an additional 2-3 minutes, or until golden brown.

Spanish Tortilla

I will give you the recipe for when you are making it without the benefit of already having leftover cooked potatoes. 🙂

2-2 1/2 cups olive oil

8 Yukon gold potatoes, sliced into thin rounds or cubed

1 yellow onion, sliced very thin

6 eggs

salt to taste

Heat about 1/2 inch of oil in a large pan and get hot. Add the potatoes and onions to the oil, adding more if necessary, to cover the potatoes and onions. Turn down the heat and cook until the potatoes are soft and golden, stirring occasionally.

In a separate bowl, beat the eggs with the salt. Mix in the potatoes and onions and let stand for about 15 minutes.

In a smaller pan, add about 2 TBSP of oil and add the egg and potato mixture after the pan is hot. Cook for about 30 seconds at a medium-high heat, then turn the heat down and continue to cook for a few minutes or until the edges are browned and the center is still soft. Cover with a plate or another pan, and carefully flip over and slide back into the hot pan to cook the other side.

Once the tortilla is cooked and browned on both sides, let it set for a couple of minutes before slicing and serving. !Desfruta!

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

We hear the bullfrogs at night quite often, especially when we have the windows open. But in the 18 years we’ve lived on these lakes, I have never seen one; until today. He let me get a couple of shots of him, then off he went, back into the water. I will name him Jerimiah, after the old song from 1970, by Three Dog Night.

I love sausage; all kinds. I saw a new sausage, or at least new to me, at Costco, and I just had to try it. It’s called Longaniza.

The history of longaniza sausage can be traced back to Southern Italy, where it originated as Lucanica. The sausage was adopted by the Ancient Romans and spread to Spain through military contact. During the Spanish Empire, longaniza spread to other cultures around the world, and today many countries have their own versions of this tasty sausage. It is similar to both chorizo and linguica. Here are some of the different versions:

Spanish longaniza

A fresh pork sausage that’s flavored with garlic, paprika, aniseed, cinnamon, and vinegar. It’s usually eaten cooked, unlike Spanish chorizo, which is typically cured and smoked.

Puerto Rican longaniza

Originated in 1934, when Doña María Ortiz began hand-making pork and chicken sausages. Her recipe became so popular that it sustained her family for generations.

Pampanga longganisa

A sweet Filipino sausage that’s typically longer and thinner than other Philippine sausages. It’s made with pork, garlic, brown sugar, black pepper, coarse salt, and vinegar.

Vigan longganisa

A salty, garlicky, and sour Filipino sausage that’s air-dried. It’s made with ground lean pork, annatto, brown sugar, garlic, onions, bay leaves, soy sauce, vinegar, black pepper, and salt.

Lucban longganisa

A Filipino sausage that’s characterized by its use of oregano and its garlicky and sour taste. It’s made with coarse and lean pork, pork fat, coarse salt, onions, garlic, oregano, paprika, peppercorns, sugar, and vinegar.

I think, but I am not sure, the version I bought was from the Dominican Republic. But who knows. I am learning about this delicious sausage along with you. It’s news to all of us. I had no idea this type of sausage was so popular all over the world. But after preparing it and enjoying it, I can certainly understand why it is. The recipe I made was a Dominican recipe. I made a Dominican version of paella using my new found loganiza sausage.

Longaniza Sausage & Rice

The Dominican name for this delicious dish is Locrio de Longaniza. It is very similar to paella. Of course I personalized it and made it my own too. 🙂

2 lb Longaniza sausage

1 tsp chili lime seasoning

1/2 red bell pepper, diced medium

1/2 yellow bell pepper, diced medium

1 TBSP garlic

1 red onion, diced medium

1 cup mixed olives and Peruvian peppers, olives cut in half

3-4 medium tomatoes, diced

2 cups rice

4 cups chicken broth

salt & pepper to taste

1 tsp dried oregano, and/or marjoram, or 1 TBSP fresh

1 tsp dried thyme, or 1 TBSP fresh

olive oil and/or lime olive oil for cooking

1/3 cup chopped cilantro, divided

In a very hot skillet, add the oil(s) and completely brown the sausage. Remove from the heat and let cool slightly before cutting into pieces about 3 inches long. Set aside and keep warm.

Add the peppers, onions and garlic to the oil and cook for about 5-7 minutes, or until al dente.

Add the rice and saute for about 1-2 minutes.

Add the chicken broth, tomatoes, olives, Peruvian peppers, if using, and seasonings. Mix together thoroughly, then add the sausage, and half of the chopped cilantro on top. Cover, bring to a boil, then reduce the heat to a simmer, and cook for about 15-20 minutes, or until most of the water has evaporated and the rice is cooked. Stir occasionally.

Since this was originally a Spanish dish, and I LOVE my Spanish food, I served it with a Spanish tortilla on the side, and a Spanish Rioja on the side.

!Esta mui delicioso!

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.