Whole Grain Penne alla Puttanesca and a Little Scoop of Ricotta

The Spicy and Pungent Pasta of the Ladies of the Night

Cook garlic, red pepper flakes and anchovies in olive oil for a few minutes until the anchovies dissolve. Add diced canned tomatoes, dried basil, chopped kalamata olives and capers. Simmer, then adjust seasoning. Top whole grain pasta (3X the fiber of regular pasta) with the sauce then a little scoop of (low-fat) ricotta. Everyone loves Parmigiano-Reggiano or Pecorino with pasta, but sometimes it’s nice to have a change and fresh creamy ricotta (here too) fits the bill.
Thank you to my blogger friend Stacey of Stacey Snacks Blog for the idea to make Pasta alla Puttanesca. As she says, “you have this stuff in the house,” which I did. So for all those in colder climes who are not in the mood to brave the weather and go shopping, this intensely flavorful dish might just be an option for tonight’s dinner!

Chez Lori Lynn

My cookbooks have long outgrown their original home on the bookshelves. Cookbook Sprawl has now reached my office, the coffee table in the den, and the sideboard in the dining room. But I’m not complaining. They are all precious to me. For the holidays I received the magnificent Alinea cookbook and a personalized Home Cooking with Charlie Trotter! Thanks D & K!
Do you have any kind of collection that has taken over your home?

Duck Taco and Presidential China

Duck Breast Taco
Flour Tortilla, Heated over an Open Flame
Napa Cabbage, Scallions, Cilantro, Serrano Chiles
Drizzled with Crema Mexicana and Hoisin Sauce

It arrived in two days! I ordered the Lincoln Presidential China dinner plate on Inauguration Day from the Reagan Library Museum Store and received it on Thursday afternoon. It is beautiful, substantial, completely functional, and far exceeded my expectations. The border is a fabulous shade of purple. It comes in a gorgeous box with a Certificate of Authenticity and a recipe for a dish President Lincoln enjoyed, Chicken Fricasse, which I plan to make soon.
Along with the recipe came this bit of history:  Mary Todd Lincoln was a dignified and charming hostess who enjoyed social affairs. She introduced the practice of ornamenting the Presidential tables with fragrant natural flowers where previously artificial flowers had served as decorations. The Lincolns extended a cordial welcome at their receptions to all classes of people not just the social elite. President Lincoln was probably the smallest eater of all the presidents, often making a meal out of an apple and a piece of cheese. He did, however, enjoy a meal featuring chicken. Chicken Fricasse was one of his favorites.

Since the dinner plate arrived within 48 hours of Our Inaugural Meal, I just happened to have a cooked leftover duck breast on hand. I warmed up the sliced duck breast, heated a flour tortilla on the grill, added shredded napa cabbage, thinly sliced serrano chiles, cilantro, and sliced scallions, drizzled on crema Mexicana and Hoisin sauce then served it on my new dinner plate. As tasty as this was, I hope I’m not breaking protocol by serving leftovers on Presidential China!

WHITE HOUSE COLLECTION
This dinner plate has been authentically re-created
from the White House china pattern
used during the Administration of
ABRAHAM LINCOLN
Sixteenth President of the United States of America
1861 – 1865

by WOODMERE
New Castle, Pa.
U.S.A.

Our Inaugural Meal

On January 20, after the newly elected President of the United States has taken the oath of office and delivered his Inaugural address, he is escorted to Statuary Hall in the U.S. Capitol for the traditional Inaugural Luncheon, hosted by the Joint Congressional Committee on Inaugural Ceremonies.
As I am watching this historic event unfold on television, I became more curious about the luncheon (of course). I went online to http://inaugural.senate.gov/luncheon, and lo and behold, not only is the menu posted, but the entire recipes as well! The theme of the luncheon celebrates the bicentennial of the birth of Abraham Lincoln (February 12, 1809) and the menu reflects his favorite foods. So, after work today, I picked up some duck breasts for dinner, in order to recreate part of the menu and participate in the celebration at home.

INAUGURAL LUNCHEON MENU

Seafood Stew
with puff pastry
paired with
Duckhorn Vineyards
2007 Sauvignon Blanc, Napa Valley

A Brace of American Birds
(pheasant and duck)
with Sour Cherry Chutney and Molasses Sweet Potatoes
paired with
Goldeneye
2005 Pinot Noir, Anderson Valley

Apple Cinnamon Sponge Cake
with Sweet Cream Glacé
paired with
Korbel Natural Special Inaugural Cuvée
California Sparkling

Our Inaugural Meal
Duck Breast with Chutney
Whipped Sweet Potatoes

The floral arrangements, designed by JLB Floral of Alexandria, Virginia, feature Red Charlotte roses, Rouge Basier roses, Hot Lady roses, a floribunda rose called Hot Majolica, hydrangea in shades of blues and purples, and light blue delphinium in a footed brass compote. After the luncheon, the floral arrangements will be given to the Walter Reed Army Medical Center.

Our Inaugural Centerpiece
Olympiad Hybrid Tea Roses picked from my garden. This rose was named in honor of the 1984 Olympic Games in Los Angeles.

At today’s Inaugural Luncheon the first course of seafood stew was served on replicas of the china from the Lincoln Presidency, which was selected by Mary Todd Lincoln at the beginning of her husband’s term in office. The china features the American bald eagle standing above the U. S. Coat of Arms, surrounded by a wide purple-red border.
After seeing the gorgeous luncheon table settings on television today I went and ordered the Lincoln dinner plate from The Reagan Library Museum Store to commemorate this event. When it arrives I plan recreate the first course of seafood stew, too. There are other Presidential China patterns available there also, all beautiful and colorful and historic. I might just turn into a collector…
This is a grand day. I am proud to be an American. I am a patriot. I love the formalities, the ceremony, the pomp, and the circumstance. And although I hold  differing political opinions, I am supportive of this new administration. Wishing all the best to our President Barack Obama.

Cajun Prime Rib

Cajun Prime Rib
Roasted Garlic Mashed Potatoes
Mélange de Haricots with Mushrooms
Cajun Prime Rib
Recipe by Paul Prudhomme

Remove the fat cap from the top of the prime rib roast. Season the meat with a generous amount of pepper, salt, and garlic powder. Arrange thinly sliced onions in a layer on top then replace the fat cap. Bake at 550°F for 35 minutes. Cool, then refrigerate until completely chilled. Remove the fat cap and discard.

Slice the cold rib into thick steaks.

Season the steaks generously with the Cajun spice mixture:
  • 1 tbsp Plus 1 tsp — salt
  • 1 tbsp Plus 2 tsp — white pepper
  • 1 tbsp Plus 2 tsp — fennel seeds
  • 1 tbsp Plus 3/4 tsp — black pepper
  • 2 1/2 tsp Dry mustard
  • 2 1/2 tsp Ground cayenne pepper

Heat cast iron skillet until beyond the smoking stage. The skillet cannot be too hot! Cook steaks in the hot dry skillet.

Look at that smoke! This is an outdoor experience. How do you like Greg’s double burner propane stove?

Cook on very high heat until a black crust forms (about 2 minutes per side).

Make sure the steaks are well-chilled when they go into the hot skillet, this will insure a rare to medium-rare interior with the blackened exterior.
Pat’s excellent wine pairing: 1994 RUBICON EDIZIONE PENNINO Zinfandel Magnum. This serious Zinfandel has briary and spicy aromas with berry fruit and peppery flavors.
Thank you for a wonderful evening to my friends Chip & Pat! And to Greg for bringing his amazing cooking stove and introducing us to this legendary Paul Prudhomme recipe.

Fresh Sole, Miso Butter, Braised Bok Choy

Fresh Wild Petrale Sole
Sautéed in Miso Butter
Over Braised Baby Bok Choy in Broth
Steamed White Rice

Braising liquid:
  • 1 c. white wine (I like inexpensive, yet still tasty Pinot Grigio for cooking)
  • 1 c. fish stock or bottled clam juice
  • 6 T. butter
  • Soy sauce
  • Toasted sesame oil
Heat the wine, stock and butter on high to cook off the alcohol, turn down to simmer and add halved baby bok choy. Cover. Cook about 5 minutes until the bok choy is tender. Remove boy choy to a platter. Turn up the heat and further reduce the sauce. Finish with a splash of soy sauce and a splash of toasted sesame oil.

Season the fish with salt and pepper, dust with flour and dip in egg. While the braising liquid is reducing, sauté the fish fillets in miso butter. I am showing this bird’s-eye view of my stovetop because I am the proud recipient of a 5 pc. set of SCANPAN Ceramic Titanium Professional Cookware made in Denmark. It is elegant and awesome, the improved non-stick surface allows for the use of any utensil, including metal utensils. A big thank you to Heather and the folks at SCANPAN!
Left: 10 1/4″ Fry Pan – sautéing fish
Front right: 6 1/2 qt. Dutch Oven (comes with cover) – reducing braising liquid
Back right: 3 qt. saucepan (with cover) – steaming white rice
Cast stainless steel handles stay cool longer. The set came with these nifty handle covers, but I found that the handles were fine on their own. Robin and Jimmy over at Caviar and Codfish blog are hosting a Scanpan giveaway. I highly recommend participating! Now, my first foray with the new Scanpan was with scrambled eggs.
The scrambled eggs were extraordinarily creamy. They cooked differently than in my usual non-stick pan. I wish I could explain the difference… the pan seems to me to be slipperier? Anyway, I was very impressed. They soon will have another line available for induction cooktops, can’t wait for that! My favorite way to serve scrambled eggs, I enjoyed it this way at a hotel in Mexico City many years ago. With all things green: cilantro, salsa verde, sliced avocado with lime. Tortillas and coffee too.

Back to bok choy: Alternate the bok choy up and down on a platter. Ladle hot braising liquid on top. Then place the fish on top of the bok choy and serve with steamed white rice on the side.
I am sending this dish over to my blogger friend Simona of Briciole blog as she is hosting Fresh Produce of the Month Event and this month, it’s cabbage! And to my other friend Lore of Culinarty, for her Original Recipe Round-Up. Do check out these fun monthly events.
Miso butter:
  • 1 stick butter (softened)
  • 2 – 3 T. white miso
  • 1 1/2 t. garlic minced
  • 1 1/2 t. fresh ginger minced
Mix all ingredients in the small bowl of a food processor. Miso butter has a complex and intriguing flavor. I used it to sauté this fish, also on vegetables, noodles (great on soba noodles), in corn ramen soup (more on that later), or try a pat of miso butter on your grilled steak.

I am such a fan of this miso butter, I gave it as a Christmas gift. What? You gave butter as a gift? I did, and it was totally appreciated (so I was told), especially in this little pot with lid.