March 13, 2019

Dear friends,
As the road to Ohio unspools, carrying me from summer to early spring (I will reach Copley Thursday or Friday), I am thinking of all the good food I’ve had in Florida. I ate stone crab claws, grilled tilefish, oysters on the half shell, shrimp and grits, conch ceviche, cioppino, Cuban sandwiches, empanadas, pork barbecue, Caribbean coconut roll and a citrusy coconut chickpea soup.

On the flip side, I also had way too many McDonald’s hamburgers (while using the wi-fi there), some bad pizza, Tony’s spaghetti with red sauce, and several nights of cottage cheese for dinner.

Oddly, marrying a chef seems to have lowered my food game. We don’t dine at many contemporary-cuisine restaurants. That’s because Tony is Japanese, and Japan still adores the American foods of the 1950s. Sushi and ramen aren’t served at home. The real Japan dotes on Miracle Whip, Sanka and Ritz crackers.

Anyway, I look forward to cooking on my 5-burner stove and using my blender and food processor. I look forward to having more than one square foot of kitchen counter space. I especially look forward to making my favorite cool-weather dishes as winter segues into spring.

I don’t have a photo of this week’s recipe because I’m sharing a warming dish I plan to make, not one I just created. It is a chicken fricassee with sour cream — basically, chicken paprikas without the paprika. I made it during my first marriage, when my interest in cooking caught fire. I was about 23 or 24. I was so surprised when I was introduced to chicken paprikas a few years later. “Hey, wait,” I remember thinking. “I invented this.”

The bare bones of the following recipe is from Craig Claiborne of the New York Times.

CHICKEN FRICASSEE WITH SOUR CREAM
1 broiler-fryer chicken, about 3 1/2 lbs., cut into serving pieces (or 8 bone-in thighs)
Salt, Fresh-ground pepper
2 tbsp. flour
2 tbsp. butter
2 tbsp. olive oil
½ cup coarsely chopped onion
1 clove garlic, finely chopped
1/2 cup dry white wine
1/2 cup water
1 bay leaf
1/4 tsp. dried thyme
½ cup sour cream

Sprinkle the chicken pieces liberally with salt and pepper. Sprinkle with flour. Heat the butter and oil in a skillet. Add the chicken pieces skin side down. Cook over medium-high heat until lightly browned. Turn and brown the other side.

Scatter the onion over all, stir and cook 30 seconds. Add the garlic and stir. Cook until the onion begins to soften.

Add the wine, water, bay leaf and thyme. Bring to a boil, reduce heat, cover and simmer for about 20 minutes, until the chicken is cooked through. Stir in the sour cream and heat but do not bring to a boil. Makes 4 servings.

GUT CHECK
What I cooked last week:
Dried fava beans. I found them (labeled “broad beans”) in the Spanish section of a Walmart. Do they make me feel more cheerful? Maybe a little.

What I ate in/from restaurants and food shops:
A dark-rum cake from Edible Spirits in Stuart (THAT made me cheerful); a Detox Green Island smoothie from Tropical Smoothie Cafe in Stuart; pulled pork sandwich from Sonny’s Bar-B-Que; another Detox smoothie from Tropical Smoothie Cafe (I’m obsessed); a gyoza, one fried shrimp, Mongolian beef, a chunk of fresh pineapple and two deep-fried sugar dough balls at Sakura Japanese Buffet in Stuart; a McDonald’s hamburger; scrambled eggs, grits, toast, ham and coffee at Pogie’s in Okeechobee; a chef’s salad from The Diner in Fort Pierce; a fabulous, crunchy, lush shrimp po’ boy at Good Spirits in Okeechobee; a McDonald’s Egg McMuffin and coffee.

THE MAILBAG
From Ellen M.:
Thanks, Jane, for the great article on “use by” dates. Everyone thought I was crazy, cheap, etc. because I went by taste and smell. I’ve kept salad dressing long after the date — again, I taste it and decide. I always keep milk in the back of the fridge and it goes way beyond the use date. Flour I keep in the fridge and so far I’ve never had a problem. My yeast is 2 years old. I keep it in the freezer and it bubbles up perfectly.

I need to try the Italian wedding soup at Vaccaro’s (from last week’s newsletter). So far, Yocono’s is still my favorite wedding soup.

Dear Ellen:
I haven’t had Yocono’s wedding soup but I’ll try it if anyone has recipe.

From Carol B.
We keep our spices in the door of the top freezer in our fridge. The extras are in plastic containers on the shelves. My husband alphabetized them and taped labels on the shelves and containers. I pretty much know where they are, so that I can grab them quickly when I open the door, minimizing the warm air entering the freezer. They last a lot longer that way. I also tape labels, indicating the purchase date, to the jars after I bring them home from the store. I once kept bay eaves that way for several years and they were fine. I know we’re a bit obsessive, but it saves a lot of money in the long run.

Dear Carol:
Any way you can prolong the life of herbs and spices is a good thing because they are so expensive. I buy what I can in ethnic food stores, where prices are much lower than in supermarkets. The quality isn’t as good, of course, which is why I treasure the Penzey’s 4-pack of cinnamon, ginger and nutmeg a generous friend gave me as a hostess gift. I plan to invite her to dinner a lot more often.

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