Open Window

Peonies - Black & White & Pink All Over

Some of you have wondered what I've been up to since I haven't done a post in four days ... how unlike me! Well, first of all it's a holiday weekend and Peter and I vowed to take a break and enjoy it, and we have. I bought lots of peonies to brighten things up and they're blooming all over the house. Naturally I couldn't leave them alone, I've photographed them nearly every day. I love the way they unfold and spread their petals, as if embracing the world and not being able to get enough of it. And sometimes their petals look like layers upon layers of satin petticoats. I so enjoyed the textures I was seeing I thought I'd see what they looked like in black and white. I've enjoyed doing this and would love to know which of these you like. Leave a comment and let me know.

 

 

 

 

 

 

 

 

Salmon Tacos - Spice Rubbed and Cedar Planked

We got hooked on fish tacos on our recent trip to the North Carolina Coast and wanted to make our own when we got home. Watching Grill It! with Bobby Flay one evening we saw him cooking with a guy named John Aspra, who goes by the moniker Epicurean Cowboy. He was making grilled, cedar planked, spice-rubbed Salmon Tacos that seemed to combine everything we like: sweetness, spice, heat, and crunch. How bad could it be? You've got to check out the video and see if you agree, it sold us and we're glad it did. The salmon is fabulous in the tacos and review after review also said the salmon was delicious served on it's own as a dinner's main course.

The weekend's coming, got a crowd gathering at your house? Try making these, they're real crowd pleasers, and the work can all be done before your first guest graces your threshold. I still love the memory of that simple fish taco on the Outer Banks, but this spiced up version has some real pizzazz.

Salmon Tacos - Spice Rubbed and Cedar Planked
Yield: 24 tacos 

Spice Rub:
3 to 4 cups golden brown sugar
1/4 cup good quality dark roast coffee, coarsely ground
1/2 cup seafood seasoning (recommended: Old Bay)
1/4 cup ground turmeric
1/4 cup curry powder
1/4 cup ground cumin
1/4 cup coarsely ground black pepper
1 teaspoon kosher salt
1 teaspoon garlic powder 

Ensalada for Tacos:
1 bunch of fresh cilantro leaves; chopped (yields approximately 1 cup)
1 bunch fresh flat leaf parsley; chopped (yields approximately 1 cup)
1 bunch fresh green onion; chopped (yields approximately 1 cup)
2 fresh pasilla chiles fire roasted, stemmed, seeded and chopped
2 fresh Anaheim chiles fire roasted, skinned and chopped
1/2 head fresh red cabbage, chiffonade
1/2 head fresh green cabbage chiffonade
2 serrano chiles, finely diced
1 1/2 tablespoons fresh squeezed lime juice

6 pounds wild salmon fillet, boneless and skinless
3 cedar grilling planks (soaked for 3 hours)
4 dozen fresh corn tortillas (preferably homemade)
1 pound Cojita cheese crumbled for topping tacos (replace with Parmesan or Feta if Cojita is unavailable)
Pico de Gallo or Salsa of choice (we used mango salsa)
====================================

Directions:

• Thoroughly mix all of the rub ingredients in a glass bowl and set aside. Cooks Note: Can be sealed in storage bag or jar for up to 1 week. This will make about 6 cups.
• Combine all of the ensalada ingredients in a glass bowl and mix well. Set aside for tacos.
• Cut the salmon fillet into 3 equal parts. Drizzle olive oil over the pre-soaked cedar planks, then lay down a layer of the spice rub. Arrange salmon on top of the cedar planks. Drizzle the top of the salmon with olive oil, then cover it liberally with the spice rub (approximately 1 cup per pound in total). It's ok if some spice rub falls onto the plank.
• Heat the grill to high.
• Put the salmon planks over very hot mesquite/oak or hickory coals and cover the grill until the spice rub has melted to form a coating over salmon and plank, about 7 to 10 minutes. Remove the cover from the grill. If the planks flame up be sure the flames do not scorch the fillet, as the taste of burned sugars should not be the dominating flavor.

• Remove the salmon planks from the grill and loosely cover with foil. Allow the fillets to rest for 2 to 3 minutes, then chop coarsely/flake.
• Add the salmon to a large bowl and set aside. 
• In the meantime, toast the corn tortillas over the hot coals or on a preheated cast iron skillet about 1 minute per side. Remove from heat and stack on a plate covered by a clean towel.
• To serve, place two overlapping toasted corn tortillas on a plate, scoop some of the salmon onto the tortillas, top with some of the ensalada, cheese and pico de gallo or salsa.  

If you have a favorite fish taco recipe, share it here, we'd all love it. 

 

Belmont Park

The Belmont Stakes is the next and final race in the Triple Crown and takes place at Belmont Park in Elmont, NY. The Belmont is the oldest of the triple crown races, having first been held in 1866, and is considered by some the most demanding, not only because it's the longest race at 1½ miles on a dirt track but because of the schedule. The Belmont is run three weeks after the Preakness and only five weeks after the Kentucky Derby - this year on Saturday the 11th of June. This is the 143rd running of the Belmont Stakes and if you "do the math" you may be wondering what happened to two years. Well, the race has been held annually except for in 1911 and 1912, when racing was outlawed in New York State - bet you didn't know that!

If you watched the Preakness last week, you know that there will be no triple crown winner this year. Animal Kingdom won the Derby and came in second at the Preakness behind Shackleford. The Belmont Stakes will be an exciting race, in a beautiful park. When Peter and I went there last week, the park was nearly empty, allowing us to appreciate the perspective onlookers will have from every level, from the Trackside Apron to the third floor of the Grand Stand. One thing struck us though - Belmont feels small, and if it feels small when it's this empty, what will it feel like on race day with 100,000 spectators.

  Photos and Slide Show @Claudia Ward
All photos taken with the iPhone and processed with HDR Pro
Music: Ashes by Thomas Newman - Soundtrack of Little Women

Triple Crown

The Triple Crown of Thoroughbred Racing consists of three races for three-year old thoroughbred horses: The Kentucky Derby, the Preakness Stakes, and the Belmont Stakes. The Derby was two weeks ago at Churchill Downs in Louisville, KT, the Preakness is today at Pimlico Race Course in Baltimore, MD, and the Belmont will be in three weeks at Belmont Park in Elmont, NY. To win the Triple Crown a horse must win all three races, a feat that hasn't been done since 1978 when Affirmed did it.

To get in the spirit of things, Peter and I drove to Belmont Park earlier this week to get a feel for the Park and to get a sense of what it might be like (x 10,000) on the big race day. This day the park was nearly empty so we were able to roam all over from the paddock to the Trackside Apron and all four levels of the Grandstand. Nine races were run which was a lot of fun to see from such a variety of perspectives. Peter bet on six of the nine races and won just over $100 on a trifecta in the fourth, which made us break even for the day, given the price of gas. 
Needless to say we went laden with camera equipment and we had a ball. Here are just a few of the photos we took and are sharing with you all to get in the mood.

BTW, if you don't know, Animal Kingdom won the Derby this year ...

 

New York City Subway Art

Peter and I love New York and truly believe there's no better way to get around than by the subway. Over the years the subway stations have certainly improved and mosaic art work has sprung up in several stations. When we were in the city recently we found this mosaic mural which neither of us had seen before. Peter took this HDR with his iPhone, once again validating the quality of its camera. Can anyone tell me where we found this mural in Manhattan? We know but do you?

© 2011 Peter Tooker, NYC Subway Art
 

Tulips After the Rain

It's been raining a lot in the northeast and it doesn't look like it's going to stop anytime soon. Trust me, I'm not complaining because these rains aren't producing here any of the drastic results they've produced for the states along the rivers in the midwest and east. In fact, the rains have made everything exceptionally green and I think rather pretty dressed in necklaces of rain drops.

Gracehill Bed & Breakfast in The Smokies

High atop Little Round Top in the Great Smoky Mountains in eastern Tennessee is a magical place called Gracehill. It's a Bed & Breakfast that is elegant in all of its appointments and breathtaking in its location. This three story building was built with as much care and attention to detail as Kathy, the Innkeeper, gives to her table settings and gardens. Each level of the house affords her guests with the opportunity to gaze out over the valley to the mountains beyond. Sunrise is peaceful and slowly turns the mountains a pale pink before the sun crests the mountains to the east. Clouds hug the valley below and the feeling you get from being above the clouds is heavenly. Every bedroom is decorated luxuriously with artifacts, antiques and art that can't help but fascinate Gracehill's guests. The gardens around the house blend beautifully into the forests beyond and are accented with stunning stonework, relaxing fountains, and are constructed to bloom throughout the spring, summer, and fall. Despite having come to the Smokies to explore, a guest at Gracehill doesn't want to leave given its comfort and beauty.

Breakfast is a very special event and Kathy excels at it's presentation. A different china pattern and place setting is used everyday, each one striking and unique. Depending on the season, breakfast could be served in front of the fire in the kitchen, in the splendid dining room, or, in warm weather, out on the veranda. Kathy greets you with a good cup of coffee and juice, introduces guests to one another, and then presents the first course which is usually a cooked fruit dish, like poached pears or baked apples filled with cinnamon and nuts. The second, and last course, is typically an egg dish like baked eggs with peppers and sausage, or an egg enchilada. It's all delicious but you will want to hike the hills afterwards.

Our favorite time of day at Gracehill was sunset. All of the verandas face west so you can't miss this astounding daily event. Whether the mountains and valley are wrapped in clouds creating a dusk of blue hues, the like of which you will never have seen, or the mountains and valley are dark silhouettes set against a fire orange sky, the sun setting at Gracehill is a glorious and joyful event, and you'll find yourself whispering to your companion out of reverence for the beauty that you've just witnessed.

We've done our best to convey the essence of Gracehill as we saw it in early spring. We're looking forward to returning when the mountains are green with leaves and the gardens are bursting with color.

 Photos and Slide Show ©2011 Claudia Ward & Peter Tooker
Music: Mountain Theme by Bruce Rowland from the soundtrack of The Man from Snowy River

 

Pan-Seared Halibut with Spring Vegetable Ragout

What do you give a dear old friend who loves to cook as a hospitality gift? A cookbook, of course, and that's what my oldest friend did a year ago. She gave me Tasting the Wine Country which is part of Susan O'Connor's Menus and Music Series. I cannot tell a lie, I never had a chance to look at it and, sadly, it migrated into a pile of books collecting dust rather than sticky finger prints ... until recently.

I rose with the sun one morning, made a strong cup of coffee, and then surveyed the living room for something to read. There it was, Tasting the Wine Country, still in its original wrapper. I unwrapped it and began perusing the pages and recipes. Each chapter focuses on an Inn, Restaurant or Bed & Breakfast that is in or near wine country in North America, and features their special recipes. I spent a very happy three hours reading the book cover-to-cover, dog-earing the pages of recipes I want to try. What a lovely way to start the day!

This is where I found the recipe for Pan-Seared Halibut with Spring Vegetable Ragout and Mashed Potatoes, that called for fresh Fava Beans and English Peas!

Pan-seared Halibut with Spring Vegetable Ragout and Mashed Potatoes sounds a bit mundane or ordinary but, trust me, it is far from ordinary. Peter and I agreed that it is one of the best meals we've ever prepared, comforting and delicious ... and even a little good for you. We liked it so much, we had it again this week for his birthday (!), while we can still get the beans and peas (in their shells). The ragout really makes this dish, and the vegetable stock, basil, and, of course the fava beans, make the ragout.

Pan-Seared Halibut with Spring Vegetable Ragout and Mashed Potatoes
(Makes 4 servings)

Spring Vegetable Ragout
2 pounds fava beans, shelled, i.e. removed from their pods
½ bunch of basil, stemmed
¼ cup canola oil
1½ cups vegetable stock or canned vegetable broth
1 pound green peas, shelled (a.k.a. English peas)
2 tablespoons unsalted butter
Salt and freshly ground black pepper to taste

4 halibut filets, pin bones and skin removed (Note: we didn't remove the skin and it's been wonderful)
Salt and freshly ground black pepper to taste
2 tablespoons canola oil

Mashed Potatoes
===================================

To make the ragout: Blanch the fava beans in salted boiling water for 1 minute. Drain and rinse under cold water. Pinch open the end of each bean shell and pop it out of its skin.

Blanch the basil leaves in boiling water for 15 seconds. Drain, rinse under cold water, and squeeze out the excess moisture. In a blender or food processor, combine the basil and canola oil. Purée until smooth. Transfer to a fine-mesh sieve set over a bowl and drain. (Reserve the oil to use later in a salad dressing or to flavor vegetables.)

Season both sides of the fillets with salt and pepper. In a large frying pan, heat the canola oil over medium-high heat until almost smoking. Add the fish and cook for 30 seconds, then reduce heat to medium and cook for about 3 minutes on each side, or until golden brown on the outside and opaque throughout.

Meanwhile, in a medium saucepan, combine the stock or broth, peas, and fava beans. Bring to a boil, reduce the heat to low, and stir in the butter, 2 tablespoons of the basil purée, the salt, and pepper. Remove from heat.

Divide the ragout among 4 shallow bowls. Place a mound of mashed potatoes in the center of each bowl and top with a halibut filet; serve immediately.

Fava Beans

English peas (left) and Fava Beans (right) - in their Pods

I recently came across a couple of recipes that called for Fava Beans and I had to scratch my head because I'd never seen a fava bean. In fact the only time I'd ever heard of fava beans was, like many of you I expect, when Hannibal Lecter said, "I ate his liver with some fava beans and a nice chianti" in The Silence of the Lambs. I certainly wasn't seeking them out after that!

Well wouldn't you know that once the fava bean was brought to the forefront of my mind I saw them in several markets. I didn't know it but they're considered a "spring vegetable". They looked fairly intimidating, kind of like a pea pod on steroids, but I mustered the courage and hand picked a pound from the bin, along with some English peas, in order to make the Spring Vegetable Ragout that would accompany our halibut that night. (More on that in another post.)

Fava beans, also known as Broad Beans, resemble really large lima beans when they are out of the shell, but are not as meaty when you eat them. In fact, they are quite light, a little bit herbal and buttery, and the small ones almost melt in your mouth. Nutritionally, fava beans are a good source of dietary fiber as well as protein, although they are not a complete protein. They also are a source of calcium and iron, with no cholesterol. This all sounds good, right? Well nothing in this life is perfect including the elusive fava bean. The downside? Fava beans require double peeling. First the beans must be removed from the pod - that's easy. Then to easily remove the second shell, it's best to blanch the beans in lightly salted water for 15-30 seconds, drain them, plunge them into an ice bath, and drain them again. Now the tough outer skin of each bean can be removed by pinching open the end of the bean opposite the stem, where it was attached to the pod. Squeeze the outer shell to release the bright, shiny beans. This does sound like a lot of work, but trust me it's well worth it. My anti-all-vegetables husband not only expounds upon his love of these tasty green morsels, he clamors for more. Go figure.

Now in the interest of full disclosure and to tell a tale on myself. I've made this spring ragout of fava beans and green peas twice, and I misunderstood the recipe's instructions on what to do with the beans the first time, so what did I do? Well I blanched the whole pods, removed the beans from the pods, and then finished the recipe with the beans in their shells. I think the reason we didn't mind eating the beans with their outer shell still on was that most of the beans were young and that shell was relatively soft, but then again, neither of us knew any better anyway. It wasn't until I typed out the recipe that I really read and understood the directions. The second ragout was just that much better, with consistent texture throughout. OK, you can laugh now!!

 

The Smoky Mountains

The Great Smoky Mountains, a.k.a. The Smokies, are a sub-range of the Appalachian mountains rising along the Tennessee and North Carolina border, and are protected by the Great Smoky Mountains National Park which is visited by over 9 million tourists every year. That makes it the most visited national park in the country! Peter and I didn't know that when we added ourselves to that number this spring, but we certainly learned what the attractions are for so many. Traveling west to east, we spent the better part of five days in and around the Smokies, anchoring ourselves on top of a mountain in Townsend, TN and nestling into a valley in Asheville, NC.

Spring came late to the Smokies this year, as it has in many places across the country so the forests and plant life were just beginning to consider waking up after their winter slumber, but that didn't interfere with our enjoying the mountain air, early morning sunrise and sunsets from high atop a mountain, rushing rivers, water falls and hoofing around the coves, which in mountain-speak is a small valley between two ridge lines that is closed at one or both ends. In Townsend, we stayed at a magnificent B&B called Gracehill which is perched on top of one of the three peaks of Little Round Top. From there, we explored Cades Cove, the Middle Prong of Little River, and Roaring Fork, and came to appreciate the quiet and solitude of the mountains. In Asheville, we tucked ourselves in to the Inn on Biltmore, which is a ten year old Inn on the Biltmore Estate, technically in the Blue Ridge Mountains but bordering the Great Smokies. From the Rocking Chair porch we enjoyed the expansive view across the valley to the mountains beyond and watched the colors of both change as the sun set each night. Like so many thousands of others, we toured the estate which we found interesting and more tasteful than we'd expected but what we truly enjoyed was walking the grounds and appreciating the estate's breath-taking location.

When we were in Asheville, I spoke to a former colleague and friend, who said he was envious of us as he would love to see the Smokies someday. Well, John this slide show is for you - previews of coming attractions - something to whet your appetite before you get in your car to see more, first hand.

 Photos and Slide Show by Claudia Ward
Music: Whiskey Before Breakfast by Bobby Horton

Safe travels.

 

For Mother's Day

Sunday is Mother's Day and I've been thinking about mothers a lot lately. In the beginning, we all have one and she fills a spot in our hearts like no other human being in our lives, after all she gave us life (with a little help from her friend). She protects us fiercely, nurtures us constantly, and guides us along our path with a true determination unmatched by others. She would move mountains to help us, if that's in her power. She's the proudest when we succeed, the most dashed when we are disappointed, and the first to pick us up and dust us off when we fail. She is the living embodiment of unconditional love. She is the one we take for granted the most, as she's always there ... until she isn't, when a hole is created in our lives, never to be filled again. 

My own mother died 39 years ago when I was only 20 years old, and to this day, I wonder what she would think of the life I've lived. I can still hear her voice and the sound of her laughter, her words of caution and encouragement, and her proclamations of right and wrong. These I've held tightly to over the years and used as a rudder to maintain my course, and as long as I was listening, they've never failed me. So despite having been gone for decades now, this woman lives on in me through the lessons I learned so many years ago. 

So to all of you mothers out there, wherever you are on the time continuum, know that the lessons you teach to us become a part of our fabric, even if you thought we weren't listening. We are inexorably tied together forever, and beyond, and we truly couldn't live without you, though it seems we spend a lifetime trying to be free of those binds.

Some of you have just become mothers for the first time - bask in the beginning because this is just the first chapter of a life-long novel with many and varied chapters ahead. Some of you are caring for elderly or ill mothers - remember, she helped you in to this world, you should help her out. Some of you have just lost your mothers - cherish the time you had together and the memories she created for you.

All of you mothers - know in your hearts that you are always in ours even when you've gone on ahead - just remember to leave a light on for us to follow.

Photo © 2011 Claudia Ward

Happy Mother's Day, one and all. 

Alsatian Onion and Bacon Tart

I love the approach Patricia Wells takes toward food - buy locally, buy in-season, and make it healthy and delicious, and this is vividly demonstrated in her new cookbook Salad as a Meal. Salad, in all its forms, is a central focus of the book but Patricia also incorporates recipes for many things that will complement a salad, like this Alsatian Onion and Bacon Tart. We tossed the salad in her Creamy Lemon-Mustard Dressing which delivered on the "mustardy punch" and covered every leaf of lettuce with flavor. The combination of tart and salad made a wonderful late-lunch yesterday, which we enjoyed with a chilled glass of Gewurztraminer.

Alsatian Onion and Bacon Tart
(Makes one 12-inch tart) 

8 ounces large white onions, peeled and cur crosswise into ⅛-inch-thick rounds
4 ounces thinly sliced pancetta or bacon, cut into cubes
½ cup (4 ounces) nonfat Greek-style yogurt or fromage blanc
⅛ teaspoon freshly ground nutmeg
Flour and polenta (I used corn meal), for dusting
1 recipe Quick Whole Wheat Bread tart Dough
Coarse, freshly ground pepper
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1. Place the baking stone on the bottom rack of the oven. Preheat oven to 500℉.
2. Separate the onions into rings. You should have about 4 cups loosely packed onions.
3. Bring 1 quart of water to a simmer in the bottom of a steamer. Place the onions on the steaming rack. Place the rack over simmering water, cover, and steam until the onions are al dente, 5 to 6 minutes. Remove the basket from the steamer o drain the onions. (This can be done 2-3 hours before serving.)
4. In a large, dry skillet, brown the pancetta/bacon over moderate heat until crisp and golden, 3 to 4 minutes. With a slotted spoon, transfer the pancetta/bacon to several layers of paper towels to absorb the fat. Blot the top of the pancetta/bacon with several layers of paper towels to absorb additional fat.
5. In a medium bowl, combine the yogurt, nutmeg, onions, and half of the pancetta. Stir to blend.
6. On a generously floured work surface, roll the dough into a 12-inch round.
7. Sprinkle the wooden pizza peel with polenta/corn meal, and place the round of dough on the peel. Working quickly to keep the dough from sticking, assemble the tart: Spread the yogurt mixture evenly over the dough. Sprinkle with the remaining pancetta/bacon. Season liberally with pepper.
8. Slide the dough off the peel and onto the baking stone. Bake until the dough is crisp and golden and the top is bubbly, about 10 minutes.
9. With a metal pizza peel or large spatula, remove the tart from the baking stine. Sprinkle it generously with pepper. Transfer to a cutting board and cut into 8 wedges. Serve immediately.

Quick Whole Wheat Bread Tart Dough
(Dough for two 12-inch tarts)

¾ cup whole wheat flour
¾ cup bread flour, plus extra if needed and for dusting
1 package (2¼ teaspoons) instant yeast (Rapid Rise)
¾ teaspoon fine sea salt
¼ teaspoon sugar
2 teaspoons extra-virgin olive oil
====================================

In the bowl of a food processor, combine the whole wheat flour, bread flour, yeast, salt, and sugar, and pulse to mix. Combine ½ hot water and the olive oil in a measuring cup. With the motor running, gradually add enough of the hot liquid for the mixture to form a sticky ball. The dough should be soft. If it is too dry, add 1 to 2 tablespoons more hot water. If it is too sticky, add 1 to 2 tablespoons of flour. Process until the dough forms a ball. Transfer to a clean, floured surface and knead by hand for 1 minute. Cover with a cloth and let rest at least 10 minutes before rolling. (The dough will keep, covered and refrigerated, for up to 4 days. Punch down the dough as necessary.)

Creamy Lemon-Mustard Dressing
(Makes 1¼ cups)

Grated zest of 1 lemon, preferably organic
2 tablespoons freshly squeezed lemon juice
½ teaspoon fine sea salt
1 cup light cream
1 tablespoon imported French mustard
==================================

In a jar or cruet with a top, combine the zest, lemon juice, and salt. Cover with lid and shake to dissolve the salt. Add the cream and mustard. Shake to blend. Taste for seasoning. The dressing can be used immediately. (Store dressing in the refrigerator for up to one week. Shake to blend again before using.)