Redeeming Myself

Yesterday, we spent the most glorious couple of hours outside.  My husband and I went to a little lunch restaurant with sidewalk cafe-style seating, and shared stories with some new friends. 

I had an idea that we were going to this little bistro, Anne's Kitchen Table.  Being the food-lover that I am, I scouted out the well-appointed menu online beforehand.  I tried to decide on the most delectable treat on the menu that would not leave me with regrets and heaviness afterward.  I decided on a salad, and had confirmation on the deliciousness of said salad from the raving reviews of a friend.  My goal was to enjoy myself, but to be good simultaneously. 

Well, you know what happened.  We arrived at the cafe, sat basking in the sun, and my good intentions went out the nonexistent window.  The scrumptious and cheese laden paninis drew my attention, and I almost surprised myself when I exclaimed "I'll have the chicken caprese panini, please!"  It was delectable.  I won't discuss my regrets.

So, I'm going to try to redeem myself today with a delicious and perfect-for-spring salad.  The tart apples and unexpected radishes give the long awaited crunch of crispness that is missing in the comfort food of winter.  It is delectable, and you won't have any regrets. 

Apple, Walnut, and Gorgonzola Salad

For the Lemon Poppyseed dressing

2 tablespoons honey
1/4 cup lemon juice
1/2 teaspoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon thyme
1/3 cup olive oil
1/2 tablespoon poppyseeds
zest of 1/2 lemon

In a blender, combine the honey, lemon juice, mustard and salt.  Pulse until well combined.  With the motor running, add the olive oil in a steady stream, until the dressing is emulsified.  Add the poppyseeds and zest, pulse once or twice to incorporate.

For the Salad:

6 cups spring baby greens
3 tablespoons lemon poppyseed dressing
5-6 radishes, trimmed and thinly sliced
1 apple, cut into thin matchsticks
1/3 cup glazed walnuts
1/3 cup gorgonzola cheese, crumbled

In a large bowl, toss the baby greens with the dressing and about three-fourths of the radishes, apple, walnuts and cheese.  Arrange the rest on the top of the salad.  Drizzle a little dressing over the top.

Celebrating Spring

I feel like I am coming out of hibernation!  Heavy coats are being replaced by lighter jackets, the temperature is rising above thirty-something, and there is a hint of green under the melting grey and brown snow!  I know that I'm celebrating just a bit early, and I still shiver when I go outside, but it feels good somehow. 

The warmth of the sun mixed with the nip in the air has me longing for everything "spring;" eggs, asparagus, strawberries, artichokes, and much, much more!  I don't think the milder southern seasonal changes have ever drawn such intense longing in me.  There, the desire revolved more around specific calendar dates; Easter provoked the desire for asparagus or Mother's day a longing for brunch.  But now, I find myself craving spring fare, just for the freshness and newness of it all. 

Of course we are in the midst of spring semester, and there is not much time to go and just enjoy these changes.  But a grocery trip and an hour in the kitchen make for a good study break, and so that is just what I did yesterday!  I made this soup, which pronounces "Spring is Here!" in both its ingredients and its name.  It is fresh, chock full of spring vegetables, but still has a welcome warmth.

French Spring Soup

Adapted from Allrecipes

4 tablespoons butter
1 pound leeks, chopped
1 onion, chopped
1 clove garlic, minced
8 ounces sliced cremini mushrooms
3 new potatoes, chopped
2 large carrots, chopped
1 bunch fresh asparagus, cut into 1/2 to 1 inch slices
1 quart water
1 quart chicken or vegetable broth
1 teaspoon kosher salt
1 teaspoon pepper
1 pinch dill
1/3 cup barley
9 ounces fresh spinach, roughly chopped
1 cup half and half
1/4 cup sherry (optional)

In a large pot, melt the butter over medium heat.  Add the leeks, onion, and garlic, and sauté until tender.  Add the mushrooms and sauté for two minutes.  Add the potatoes, carrots, and asparagus, and sauté for two more minutes.  Add the water, broth, salt, pepper, dill, and barley.  Bring to a boil, reduce the heat and simmer for 30 minutes.  Stir in the spinach, half and half and sherry; cook over low heat for about five more minutes. 

Sprinkle fresh grated parmesan cheese over the soup, and serve with crusty bread.

What is Southern Food? (And Curry Chicken, Part Two!)

My husband came home from a meeting at the school last week telling me that a student group at the seminary is discussing having an International night this semester.  One of the cultures represented?  Southern.  I didn't quite know that we were international, but you know, I love talking about the South so much that I might just go as an ambassador!

Of course, we started discussing just what we might offer if we were to represent sweet Dixie.  We both agreed would have to go with something that most people associate with the south.  I came across a "Southern" food stand at a market up here which offered the exact thing I am talking about.  What is Southern food (to a Yankee)?  It is fried!  Chicken, catfish, okra, cornbread, take your pick.  The fried offerings at that market represent the world's (or the North's) conceptions of everything Southern.  Don't get me wrong, there is plenty of fried food to go around in the South, but there's more to the south than that.  So we kept thinking; what else is as closely associated with the South as fried chicken?  Bingo, there are casseroles!  And these are not just any casseroles, they are made with cans of condensed soup. 

The problem is, apart from a very few exceptions, I don't make can of soup casseroles.  Also, I have never made fried chicken, or anything else that required a large vat of oil, in my house!  It's just not me.  I have an identity crisis; can I call myself Southern?

Well, if you have been reading here for any time at all, or if you are from the South yourself, you know there is more to Southern food than fried chicken and can of soup casseroles.  So, what would you have represent the South?  Me?  I am thinking that shrimp and grits and a taste of real, homemade banana pudding gives a great feel for the comfort food kingdom.  Or maybe I would have BBQ chicken and cornbread, and bread pudding for dessert.  So, hypothetically, if you were asked to make a Southern meal at an International celebration, how would you represent Dixie?  Let me hear from you!

In the meanwhile, I'm going to leave you with one of my few dishes that does use a can of condensed soup (or two!).  It's Curry Chicken, Southern style!  This meal is so fast, and the recipe can easily be multiplied to feed a crowd.  It is one of my go-to recipes when we are entertaining large groups of people for lunch or supper. 

Quick Curry Chicken

1 cup green onions, chopped
2 tablespoons butter
1 can cream of celery soup
1 can cream of chicken soup
2 cups sour cream
1 1/2 teaspoons red curry powder
1/2 teaspoon paprika
1 teaspoon nutmeg
1 teaspoon ginger
juice of 1/2 lemon
2 1/2 cups cooked chicken

Cook the onion in butter until tender, but not brown.  Add the soup; heat and stir until smooth.  Stir in sour cream, spices, and lemon juice.  Add the chicken and heat through.  Serve over hot rice.  Sprinkle condiments over curry as desired. 

Condiments:  flaked sweetened coconut, chopped roasted peanuts, chutney, chopped green onion, chopped hard boiled eggs, crumbled bacon.