italian minestrone soup with garlic bruschetta

     Today was a regrouping kind of day. My first whole day back home after Spring Break. I spent the past six days visiting my mom, by myself  in Florida. Not much cooking. Lots of relaxing. And plenty of laughing.
     Traveling alone rarely happens. I savored every minute of it. Singing slightly off-key loudly to the radio, stopping to shop whenever I chose, and visiting every Starbucks on I-95 between south Georgia and central Florida. A lovely trip, really. Tomorrow, it's back to reality. Sigh.
     The dogs missed me the most. Judging by the puddle Annie left in the driveway when I greeted her, I'd venture a guess that they've lacked the attention they think they deserve. But, I am the only one that customizes their meals. A little dry food, a little raw meat, a few veggies. The Fam calls the dogs needy. I wonder who's the pot and who's the kettle. I think my husband missed me a little. He subsists on cereal and the kindness of others when I'm away. I don't think the past week was particularly kind.

     So, tonight it's soup. I'm in the mood for a piping hot bowl of rustic minestrone. I have everything to make it, right here in my own kitchen. Ruby slippers not-withstanding, there's no place like home. This soup is comforting, healthy and ageless. Dating back to the first century B.C., Italian minestrone is known to belong to the style of cooking called 'cucina povera' or poor kitchen.
     Historically, minestrone soup is customized to the season by using freshly harvested vegetables. In winter, squash, parsnips & root vegetables punctuate the pot. In summer, zucchini, leeks, tomatoes beans and corn are popular. We're sort of in between the growing seasons, so I'm taking advantage of modern conveniences by using a few fresh, some frozen and a couple of canned vegetables.
     You can make this soup to your own taste. Just be sure to keep the amount of veggies roughly equal to one another. Oh, and if your soup is super thick...since you added too much pasta because you think I don't know what I'm talking about... or maybe some extra people showed up for dinner at the last minute, add a little more stock, (up to 2 c.)
     I'm also toasting some bruschetta to perch on the edge of the bowl... Or to dunk. Or shove to the bottom to soak up the savory broth. I'm a shover. The hubs is a dunker.

Ingredients
1 T. olive oil
1 slice bacon or pancetta, chopped
1 t. red chili flakes
2 large carrots, sliced
1 medium onion, rough cut
2 garlic cloves, minced
a splash of dry white wine
1 15-oz. can fire-roasted, diced tomatoes
1 15-oz. can cannellini beans, drained and rinsed
2 c. frozen corn
2 c. frozen, cut green beans
6 cups homemade chicken stock
salt and pepper to taste
zest and juice of 1 large lemon
fresh thyme
fresh rosemary
1/2 c. ditilani (cut) pasta... yes, this IS enough
1 big handful chopped kale leaves

Directions
In a large, deep pot heat olive oil and add chopped bacon. When bacon begins to jump around and make happy, sizzling noises toss in the carrots, onion and garlic. Sweat veggies until everything just begins to brown. Deglaze with a splash or two of wine and dump in the tomatoes, corn and both beans.

Pour in chicken stock. Zest the lemon into the pot and squeeze in juice. Season with salt and pepper. Let the soup simmer for fifteen minutes. Your kitchen should smell so groovy right about now.
While you're waiting, hum the theme to Jeopardy and slice up the bread for the bruschetta. Place on the baking sheet and set aside. (See directions below.)

Raise heat to medium. Add the fresh herbs and pasta. Cook until the pasta is barely tender, stirring often. Throw in the big handful of kale leaves, then toss in a few more. Stop your whining and just do it. Kale is good for you and this is a sneaky and unobtrusive way to get everyone to eat their greens... even you!
Scroll back to the top and look at the picture. Isn't it pretty? That's because it's not a bowl of all brown or white or beige food.
Anyway, where were we? Oh yes, simmer for an additional fifteen minutes. Taste and adjust the seasonings. When dipping up the soup, add a drizzle of basil pesto or a dollop of olive tapenade on top (or both,) and sprinkle with shaved Parmesan cheese. Serve with garlic-rubbed bruschetta.

Garlic-rubbed Bruschetta
Place any type, sliced baguette on a parchment-lined baking sheet. (I had half a loaf of dark, Mediterranean olive bread and half a loaf of Tuscan rosemary.) If you're a well-disciplined person allow two pieces per person. If not, just slice up the whole dang thing and proceed.
Drizzle each slice with a bit of olive oil and bake at 400 degrees until brown and crispy. Remove from oven and rub both sides of bread with a whole clove of raw garlic. Drizzle a couple of drops of olive oil on each slice & sprinkle with coarse sea salt and black pepper. Try not to eat it all before the soup is ready.

My mom says I say, Mmmm after each bite. every bite. every time.

sunday night scramble

     The Season Three finale of PBS's Downton Abbey is beginning in a while and my husband wants to know what's for supper. Goodness me, where are the priorities??

     I tried to pawn off suggest another round of roasted chicken and potato salad leftover from the other night, but he wasn't buying it. He is usually good for a second go 'round, but not a third.

     The solution to remaining roasted potatoes and salad greens was to re-invent the components into a completely new dish, quickly... before I completely miss out on the latest escapades of my British friends.

     A sort-of frittata was born. I cut the potatoes into rough chunks, added diced shallot, a couple of slices of smoky ham, torn into pieces and a dab of butter, then sauteed until hot and crispy. A handful of greens were tossed in to wilt. Two fresh eggs were scrambled and poured over.

     A slice of strong Irish Swiss was tossed on top, then everything was mixed together until it all came together. Firm, yet soft.

     After plating, I sprinkled a pinch of salt, lots of freshly ground black pepper and a bit of Parmesan over. Served with a slice of buttery raisin toast and a cup of piping hot black tea, this Sunday night scramble was the perfect way to recycle the leftovers in a fresh, new way.

     A second cup of tea and a couple of shortbread cookies are ready... Just in time to hear what Violet has to say about life this week. 

goodwill treasure: from buffet to media console

     Our eldest daughter is finally leaving the nest... She just landed her first Big Girl, post-college job. I have been looking for items to fill her small space. Furniture with good bones, style and character plus function are a top priority around here.

     A couple of weeks ago, I strolled into the local Goodwill store and stumbled upon an amazing treasure. This 1950s walnut buffet was ripe for the picking for the low, low price of $49.99. It's six feet long and solid.
     When checking out found objects, like this one, I always peek inside the drawer or doors to look for a maker's mark... And guess what I found? Made by Drexel Heritage, it is from the Declaration line. I found a smaller version on Ebay for around $1000.

     Here is a bit of history from Drexel's own webpage: Several  factors in the 1950s were significant contributions to who we are today. We pioneered the concept of partnering with outside designers to conceptualize new collections. 
     For example, California modernists Kip Stewart and Stewart McDougall worked with Drexel Heritage to create Declaration, which was a modern collection made of natural walnut. Immediately hailed as an important contribution to American design, several pieces were selected by the U.S. Government Design Committee for the Brussels World's Fair and an exhibit in Moscow.

     Drexel's name is synonymous with high end design and quality. I knew I had found a winner! Without taking my hands off it it, even for a minute, I informed a Goodwill employee of my intent to purchase. As I photographed my treasure, the bargain-sharks began to circle the area waiting for any sign of weakness or uncertainty from me. Sorry, folks. This one is mine!

 

     My husband, the banker carpenter of this renovation crew, removed the doors and drawers, cleaned the piece and began by lightly sanding the body. One end had quite a bit of damage to the veneer. 

     We were instructed, (by our diva daughter) to paint it a neutral linen color, but I couldn't bear to cover up those doors. They were in mint condition and the walnut grain was so lovely. (I'm exercising my finder's privilege.) We chose to leave the interior, the legs and apron natural as well, oiling all of the bare wood.

     The hubs is the painter, but I'm the finish artist. After he painted, I went over it with a belt sander and knocked off some of the paint, scuffed it up a bit, then rubbed several colors of stain over to dull the painted finish and age it. The whole thing is finished with paste wax for a natural, breathable finish.
     It will make a fabulous television console and storage piece. I am so proud of the final outcome, I almost want to keep it for myself. Maybe we've found a new side business! Here's the completed project:

 And here it is in her sweet, little  home. Sniff, sniff. I will miss them both.

simple grilled chicken caesar salad

     I made Gail's grilled chicken Caesar for dinner. It is simple and healthy and really yummy. This salad uses chicken tenders, but I didn't have any, so I cut some boneless, skinless chicken breasts into strips before seasoning and grilling. This meal can be prepared with a minimum of muss and fuss. Thanks goodness!

     The first time I had these, I would have bet the farm that Gail marinated those strips for hours. They were so tender and juicy... not dry and dusty like chicken tenders sometimes like to be.

     She simply brushed them with a dab of olive oil, so they wouldn't stick to the grill, and seasoned them nicely with Lawry's seasoned salt and lots of black pepper. You know how we loves our pepper! I added a few thyme leaves into the mix... just for fun.

     Let the chicken strips hang around in the fridge for about thirty minutes after seasoning, just so the chicken and spices can get better acquainted. While the grill is heating up, allow the meat to come to room temp. Now, time to dress up the green stuff.

     Tear up the romaine by hand. Please don't abuse the lettuce by attacking it with a knife. What did romaine ever do to you? Sprinkle a little grated Romano cheese and again, lots of black pepper onto the lettuce, then toss it about the bowl.

     Run check on the tenders... When they stop sticking to the grill and come up easily, you can turn them. It's called caramelizing, class. (Add this word to your glossary of cooking terminology. There may be a quiz later.) A few minutes on the other side, then remove and let the chicken rest on a plate while you finish up the salad.

     I just adore hearts of palm, so I threw them in in lieu of croutons... Good grief, stop your whining. Remember, we're being healthy tonight. Okay? Add a little of your favorite Caesar dressing and some grated or shaved Parmesan cheese to the salad and toss. Place desired amount on a plate or wide, flat bowl. Top with two or three chicken fingers, more pepper, more cheese and serve it up. Whew! Now, wasn't that fun?

rosemary-parmesan polenta

     Do you know the secret of polenta? (Shhhh... It's just good, ole yellow corn grits with a fancified name.) I think someone had to come up with an alias just to get those snooty food people and silly Northerners to even try them.

     I can't say that I blame them. I'm often afraid to order grits in a restaurant. They're usually bland, white and tasteless. But slowly simmered yellow cornmeal... Now, that's a completely different story!

     Polenta can be soft or firm and enjoyed anytime of the day or night. It can, just like grits, be cooled and hardened, cut and sauteed or grilled.

     I've made it lots of different ways, but this recipe is a snap and VERY delicious. The cream creates a velvety texture and the Parmesan and rosemary kick up the flavor. I'd never steer you wrong... just give it a try. This polenta would be lovely topped with a wild mushroom ragu, oven roasted veggies or a nice piece of grilled fish. Get creative!

     I served it with my hearty Italian gravy and hand-rolled meatballs. I added steamed veggies and a crusty loaf of bread. A delicious dinner no matter what you call it!

Ingredients

2 c. polenta (yellow corn grits)

4 c. water

2 c. heavy cream

1 t. chicken bouillon base

2 t. garlic powder

1 t. salt

1 t. freshly ground black pepper

1 T. butter

1/2 c. parmesan cheese or more to taste

1 T. fresh, finely chopped rosemary

Directions

In a deep saucepan, bring water, cream and salt to a boil. Reduce heat to low. Add chicken base, garlic and pepper. Stir in polenta and continue to stir for a few minutes, until it is creamy and well blended. Cook on very low heat for approximately thirty minutes, or until the polenta is done. Make sure you stir it frequently so the bottom won't stick.
Add the butter, Parmesan cheese and fresh rosemary. Stir and taste for seasonings.
Butter a 13x9" glass baking dish and pour hot polenta into dish. Set it aside while you prepare the rest of your dinner.
The polenta will retain it's shape, hardening as it cools. Cut into squares. Warm when ready to serve by heating it in a non-stick skillet. Pour your favorite sauce over and serve.

sucking it up in the new year

     I've made a big decision. It is confusing. And silly. And a bit sad... But, it's a new year. I've decided to stop putting off the inevitable and move on.

     Several years ago, a dear friend began to call me a food maven, albeit humorous that I am an expert of anything. When I decided to blog about my adventures in cooking, she suggested using the title of The Food Maven.
     Being a novice out in the blogosphere, I never even considered the possibility that anyone else owned or used the same name. I stumbled upon another Food Maven by accident around a year into it... while trying to buy the domain. Uh-oh. Feeling like a fraud, I naturally wrote a sassy little post about my discovery, but proudly pressed on. You know... he's in New York. I'm in the coastal south. When would our paths ever cross? Right?

Arthur Schwartz, a.k.a The (real) Food Maven

     A few months ago, a gentleman contacted me on the FM Facebook page, calling me a "fellow Brooklyn boy" and asking if I knew what happened to Mrs. Maxwell's or Nesselrode pies from the 50's. First of all, that's before my time. Secondly, I'm a girl... okay?

     Between struggling to find time to post, wanting to expand my blogging horizons and attempting to learn new things, I've found that sharing a name with someone else is a pain in the neck... among other locations. I'm bravely promoting the original tagline (documenting edible creativity) to the grand status of new blog title. Woo Hoo!

     While designing a new header, I surprised even myself upon the discovery that the middle of the word, creativity is EAT... I'm so excited!
     So, don't worry, don't get lost. I'm still me... a foodie. A lover of most things edible. (From the very post, I acknowledged that I won't EVER be a fan of liver.) Someone who never tires of cooking, writing, photographing and reading about food. Just a person who simply loves to feed people.

     Thanks for reading my little blog... I really like writing it. Invite your friends and neighbors to drop by... You never know what'll be cooking!

let's review: skull creek boathouse, hilton head

     We recently dined at Skull Creek Boathouse in Hilton Head Island, South Carolina. Located waterfront on Skull Creek, this place has inside and outside dining. We visited the Boathouse once before, last year... I just haven't mentioned it to you before.
     Skull Creek Boathouse is very popular and doesn't take reservations... another words, don't plan to pop in & out. Come for the long haul. Sit back, relax and enjoy the view.
     They also serve lunch and have an early bird seating for dinner. On the weekend stop by for brunch between 10am and 3pm.
     There were eight in our party, including a one year old who was out past her expiration date. To say the least, we were going to be a challenge. The 40 minute wait wasn't going to improve our chances, either...  but we'll wait. It will be worth it.
     We began the night with two orders of Buffalo Chicken Dip. This three-cheese dip has is full of roasted chicken. It packs a bit of a kick compliments of Crystal Hot Sauce and is served with tortilla chips. As you can see from the photo, it was good. Really, really good... both orders were gone before I could even get a shot... Some people are so difficult to train.

Here's the lowdown on the rest of our dinner:
     Big Kahuna Tuna sandwich lived up to it's name... it was BIG and delicious. Served with either seasoned fries or sweet potato fries, this sandwich will fill you up!
     Special of the night, Grilled Wahoo came topped with Peach bourbon chutney and served with Savannah red rice and green beans. This was a nicely flavored piece of fish, but WAY overdone. We were not impressed. But, it was the only thing we didn't love. If it wasn't so late & we weren't legion in number, we would have requested a do-over.

     My nephew's choice, Shrimp and Grits was a winner. I'm never a fan of the sausage over-powering the shrimp... that's just wrong. The Boathouse came shining through. Served in a large bowl, we agreed that this delightful version would be the perfect dish to order on a blustery night at sea... warm, comforting and just the right amount of smokiness.

hawaiian poki

     I ordered two appetizers as my entree... the Hawaiian Poki Tuna and Asian-style Salmon ceviche from the Dive Bar. The Poki was amazing... I could have eaten a couple more. Poki consists of tiny pieces of cubed sashimi grade Tuna, soy, green onion,ginger, chiles, sesame oil, chopped romaine, and toasted macadamia nuts. The flavors work well together... my mouth was extremely happy!

salmon ceviche

     The ceviche is a large portion. You pick which style to combine. Tropical, Latin, Asian and Thai are the four types. You also choose the seafood you want. I settled on salmon in an Asian style... big mistake (mine.)
     The Asian inspired sauce seemed a bit oily and salmon is an oily fish. It tasted fishy, like cooked salmon sometimes does. Raw salmon imparts a sweet flavor, which was not present. My brother-in-law chose tropical Conch. He made a wise move... the conch was tender and the tropical style was a perfect combination of flavors. Fabulous, Daahhling!

conch ceviche

tuna 3ways

     My daughter ordered the Tuna 3 ways: A tasting of hawaiian poki, far east carpaccio, spicy tuna tartare. The tuna tartare was OMG, I can't breathe spicy! We all really loved this dish, but I'd have to say that the Hawaiian Poki is by far the best!
Beautiful setting. Good service. We'll visit again... You should too!