Lunch
Quick ramen vegetable soup

Dinner
Thin spaghetti with marinara sauce (from a jar)
Mild Italian sausage sauteed in olive oil with sliced green peppers and onions
Rosemary focaccia

Recipes:

QUICK RAMEN VEGETABLE SOUP
1 Tbs. vegetable or peanut oil
a small carrot, sliced very thin
a small handful shredded green cabbage
1 large or two small scallions, both white and green parts, sliced
a handful of diced firm tofu
2 1/4 c. water
1 pkg. Oriental-flavor ramen noodles
a couple dashes of soy sauce
a dash of hoisin sauce
a couple dashes of Texas Pete hot sauce

In a large saucepan, heat the oil and stir-fry the carrot, cabbage, and scallions until crisp-tender. Add the tofu and toss briefly, then add the water and bring to a boil. Add ramen noodles and cook 3 minutes.
Add half the spice packet that came with the ramen (throw the other half away). Add soy sauce, hoisin sauce, and hot sauce. Stir. If desired, use kitchen scissors to cut noodles shorter.

ROSEMARY FOCACCIA
3 1/2 c. all-purpose flour
1 tsp. sugar
1 tsp. salt
1 pkg. yeast
1 c. water
2 Tbs. olive oil
1 egg
3 to 4 tsp. olive oil
1 tsp. dried rosemary

In a large bowl, combine 1 c. flour with sugar, salt, and yeast. Mix well.
In a small saucepan, heat water and 2 Tbs. olive oil until it's between 120 and 130 degrees F. Add the warm liquid to the flour mixture. Blend at low speed unti moistened, then beat 2 minutes at medium speed.
By hand, stir in an additional 1 3/4 c. flour until dough pulls away from sides of bowl. On a floured surface, knead in 3/4 c. flour until dough is silky and elastic, about 5 to 10 minutes. Cover with bowl and let rest 5 minutes.
Divide dough into two equal portions. Place dough on greased cookie sheets and press into two 6-inch circles. Cover loosely with greased plastic wrap and a cloth towel. Let rise in a warm place until light and doubled in size, about 30 minutes.
Heat oven to 400 degrees F. Uncover dough. With fingers, poke divots in dough at one-inch intervals. Drizzle 3 to 4 tsp. olive oil over top of dough. Sprinkle evenly with rosemary.
Bake at approximately 390 degrees F for about 20 minutes, or until golden brown. Immediately remove from cookie sheets and cool on wire racks.

We're going to a potluck dinner party today. My contribution is as follows:

Frozen peanut butter custard pie
Peach-rhubarb pie

Recipes:

FROZEN PEANUT BUTTER CUSTARD PIE
This pie was developed by Margaret Lupo (an Atlanta restaurateur) to honor Jimmy Carter. It's really, really good.

1 1/2 c. graham cracker crumbs
3/4 c. sugar
6 Tbs. melted butter
6 oz. cream cheese
3/4 c. milk
1/2 c. smooth peanut butter
1 c. powdered sugar
1 c. heavy cream
a handful of chopped dry-roasted peanuts

To make crust, combine graham cracker crumbs, sugar, and butter. Press into a 9-inch pie pan.
Combine cream cheese, milk, peanut butter, and powdered sugar in the bowl of a mixer. Beat first on low, then on medium-high speed, until mixture is no longer lumpy. Transfer to another bowl and clean mixer bowl.
Whip cream in mixer bowl until it holds stiff peaks. Carefully fold it into the peanut butter mixture. Heap the filling into the crust and top with peanuts. Freeze hard and serve.

PEACH-RHUBARB PIE
pastry for a 9-inch double-crust pie
4 c. sliced fresh peaches
1 c. rhubarb, chopped small
2/3 c. sugar
1/4 c. brown sugar
3 Tbs. cornstarch
scant 1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/8 tsp. salt
1 Tbs. butter
1 Tbs. fresh lemon juice
1/4 tsp. almond extract
milk and sugar for the top of the crust

Cover peaches and rhubarb with sugar and brown sugar. Stir together and let the mixture stand for at least an hour. Drain and reserve the liquid.
Combine the cornstarch, nutmeg, cinnamon, and salt in a saucepan. Gradually add the peach-rhubarb liquid, blending until smooth. Cook over medium heat, stirring constantly, until thick and clear. (Note: Because of the spices, the mixture may not become completely clear. As long as it is thick and the raw taste has dissipated, the pie will still turn out fine, since it'll finish clarifying while it's baking.)
Remove from heat and stir in butter, lemon juice, and almond extract. Fold in peaches and rhubarb. Pour into pastry and cover with top crust. Cut a vent in the top, brush lightly with milk, and sprinkle with sugar.
Bake at 450 degrees F for 10 minutes, then reduce heat to 350 degrees F and bake for an additional 35 to 40 minutes, until the crust is golden-brown and the filling is bubbling through the vent or out the sides.

Breakfast
Cold cereal with fresh strawberries and milk

Lunch
Salmon croquettes
Warm potato salad with sorrel (see May 9, only without the peas this time)

Dinner
Turkey pastrami and muenster cheese sandwich

Recipes:

SALMON CROQUETTES
Mom's recipe. Everyone loves these.

1-lb. can salmon
1 egg
6 to 8 saltine crackers, crumbled
flour for dredging
1 Tbs. vegetable oil

Mash together the salmon, egg, and crackers. Form into six patties and dredge with flour. Fry on both sides in oil, turning when golden-brown.

I went out with the girls tonight, and this is what I ate downtown:

Romaine salad with basil-tomato vinaigrette
Roasted yellow crookneck squash with tomatoes and onions
Corn bread (the sweet kind with kernels of fresh corn in it)
Chicken and dumpling soup

Breakfast
Cherry pie (I always have pie for breakfast the day after I make a pie...I've never been able to see how it's different from eating, say, coffeecake)

Lunch
Turkey pastrami and muenster cheese sandwich on whole-wheat bread

Dinner
Leftover vegetable samosas (see 5/26)
Leftover Indian cabbage with spinach and red potatoes (see 5/25--this is actually even better cold and probably would make an ideal dish for a potluck dinner)

Dinner
Sindhi chicken curry
Vegetable samosas

Dessert
Cherry pie

Cocktails
Tangerine chapalas

Recipes:

SINDHI CHICKEN CURRY
1 Tbs. peanut oil
6 chicken legs, skin removed
1 Tbs. ground coriander
2 tsp. ground cumin
1/2 tsp. ground turmeric
1/2 tsp. ground cayenne pepper
1 tsp. salt, or to taste
4 green cardamom pods, lightly crushed to break the skin
1 1/2 Tbs. peeled minced fresh ginger
6 large cloves garlic, minced
large handful green onions, both white and green parts, chopped
2 large onions, finely chopped
4 large tomatoes, finely chopped
1 c. chopped cilantro
1/2 to 1 jalapeño, minced
1 c. nonfat plain yogurt, whisked until smooth

Heat the oil in a large saucepan or stockpot over medium-high heat and brown the chicken legs on all sides.
Add spices and vegetables and cook, stirring, about 5 minutes.
Add the yogurt a little at a time, stirring to prevent curdling. Cook over medium-high heat for 3 minutes, then cover and cook over medium-low heat for about 45 minutes. Halfway through the cooking time, pull some of the meat from the bones with a fork.

VEGETABLE SAMOSAS
I did something really brave/foolish after I made these: I took four of the best-looking ones down to the corner store and presented them to Michael, one of the Pakistani owners. He spotted them before I even got in the door. "What you got there?" he demanded, grinning.
He said they looked perfect, wanted to know where I learned to make them (that would be Neelam Batra's cookbook, as usual), and was thrilled when I knew that Pakistan had been partitioned out of northwestern India and therefore shared a lot of the same cuisine.
"You know our festival of Ramadan?" he asked me. "We eat samosas to break the fast." And with that, he took a bite of one. He pronounced it very good, although he urged me to make them spicier next time. Then he eyeballed me mock-suspiciously. "You sure you don't know somebody or something?"
I floated home. What a great compliment!

Spice mixture
1/4 c. ground coriander
1 Tbs. dried crumbled fenugreek leaves
1 Tbs. dried crumbled mint leaves
1 Tbs. ground cumin
1 1/2 tsp. minced fennel seeds
1 1/2 tsp. ground ginger
1 1/2 tsp. mango powder
1 1/2 tsp. minced dried pomegranate seeds
1 1/2 tsp. ground cayenne pepper
1/2 tsp. ground paprika
1/2 tsp. ground cardamom
1/2 tsp. ground nutmeg

Mix together in a bowl. Makes a little more than 1/2 cup.

Filling
2 or 3 Tbs. spice mixture, above
2 Tbs. vegetable oil
1 medium onion, finely chopped
as many minced chiles as you dare
1 Tbs. peeled and minced ginger
4 c. very finely chopped mixed vegetables (e.g., a potato, some cauliflower, some peas, half a green pepper, a carrot or two, and a bit of cabbage)
1/2 tsp. salt, or to taste
freshly ground black pepper to taste

Heat the oil in a large nonstick wok pan over medium-high heat. Add the spice mixture--it should sizzle upon contact with the oil. Quickly add the onion and stir-fry 2 minutes.
Add the remaining ingredients and cook over medium heat for the first 3 minutes. Then reduce the heat and continue cooking and stirring until the vegetables are soft. Remove from heat and let cool before using.

Dough
1 1/2 c. self-rising flour
3 Tbs. vegetable oil
1/2 tsp. minced ajwain seeds
1/2 tsp. salt
1/3 c. water
all-purpose flour for rolling out

Place the flour, oil, ajwain seeds, and salt in the bowl of a food processor. Pulse a few times to mix. With the motor running, pour the water in in a slow stream. Process until the dough gathers into a semi-firm ball that pulls away from the sides of the bowl.
Remove to a floured bowl and let rest at least 1 hour to allow the gluten to develop. If keeping for longer than a few hours, refrigerate.
To create "wrappers," lightly oil your clean hands. Divide the dough into 12 equal balls. Working with each ball separately, flatten it into a disc with your fingers and dredge it lightly in flour. On a lightly floured surface, roll dough with a rolling pin into a 6- or 7-inch circle. If the dough sticks to the counter, flour it again. Cut each circle in half so that you get 24 half-circle-shaped wrappers.

To assemble:
Brush half of the straight edge of the wrapper with water. Overlap it around the outside of the other half of the straight edge, forming a cone. Make sure the point of the cone is sealed.
Cup the cone in your fingers and fill with a couple tablespoons of filling. Brush the insides of the top of the cone with water and seal it shut. You should end up with a triangular pastry.
Repeat for the other 23 samosas.
Heat a couple inches of peanut oil in a cast-iron skillet until it ripples a little on top but does not smoke. Carefully drop several samosas at a time into the oil and fry a couple minutes on each side until golden, bubbly, and crispy. If the samosas brown too quickly or get dark spots, turn the heat down slightly. Transfer to paper towels to drain, then serve.

CHERRY PIE
pastry for a 9-inch double-crust pie
cherries*
1/2 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
1 c. cherry liquid
1 Tbs. fresh lemon juice
1 Tbs. butter
1/4 tsp. almond extract
milk and sugar for the top of the pie

Drain cherries and reserve 1 c. liquid.
Combine sugar, starch, and salt in a saucepan. Gradually add cherry liquid and lemon juice. Blend till smooth. Cook over medium heat, stirring, until thick and clear. Remove from heat.
Stir in butter, almond extract, and cherries. Pour into bottom pie crust and top with other crust. Cut a vent in the top. Brush top of crust with milk and sprinkle with sugar.
Bake at 450 degrees F for 10 minutes, then at 375 degrees F for 25 to 30 minutes, until golden-brown and bubbling.

*I buy fresh tart cherries from a fruit farm in Ohio and freeze them in pie-sized packages (5 c. cherries + 1 c. sugar). Therefore, the amount of sugar called for in my cherry pie recipe assumes that the cherries are in a syrup. If you use canned tart cherries, you'll need two 1-lb. cans and you'll need to up the sugar by an additional half-cup.

TANGERINE CHAPALA
Per drink:
1 shot tequila
1/2 shot triple sec
1/2 shot maraschino cherry juice
1 Tbs. fresh lemon juice
1 Tbs. fresh tangerine juice
1 maraschino cherry

Combine tequila, triple sec, cherry juice, lemon juice, and tangerine juice in a shaker with ice. Shake vigorously. Strain into an ice-filled hurricane glass and garnish with cherry.

Breakfast
Cold cereal with milk and fresh strawberries

Dinner
Indian cabbage with spinach and red potatoes
Goan fish curry

Dessert
Panna cotta with fresh strawberries

Recipes:

INDIAN CABBAGE WITH SPINACH AND RED POTATOES
This is like a warm slaw crossed with a warm potato salad. Nice!

4 small red potatoes
2 Tbs. vegetable oil
1 1/2 tsp. whole cumin seeds
half a jalapeño, minced
1 Tbs. ground coriander
1/2 tsp. ground cumin
1/4 tsp. ground fenugreek seeds
1/4 tsp. ground turmeric
1 1/4 lbs. green cabbage, shredded
8 to 10 oz. spinach (and/or chard, beet greens, etc.), chopped small
1 c. chopped cilantro
1 tsp. salt
1 Tbs. vegetable oil
2 Roma tomatoes, chopped coarsely
1 tsp. chaat masala (a tangy Indian spice mixture)

Boil the potatoes in lightly salted water until tender. Drain, let cool, then cut into 1/2-inch pieces, leaving the skins on.
Heat the oil in a large nonstick wok pan over medium-high heat. Add the cumin seeds and jalapeño. They should sizzle upon contact. Quickly add the coriander, cumin, fenugreek, and turmeric. Then add the cabbage, spinach, cilantro, and salt. Stir over medium-high heat until lightly golden and crisp-tender, about 5 to 8 minutes. Transfer to a serving dish.
Wipe out the wok pan, add the remaining tablespoon of oil, and heat it over medium-high heat. Throw in the potatoes and tomatoes and cook quickly for about 2 to 3 minutes.
Add the tomatoes and potatoes to the cabbage mixture. Sprinkle in the chaat masala, toss the ingredients together, and serve.

GOAN FISH CURRY
2 Tbs. vegetable oil
1 large onion, finely chopped
4 large cloves garlic, minced
1/2 tsp. cayenne pepper
1 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. ground turmeric
1 c. water
1 c. coconut milk (not light coconut milk--I make the mistakes so you don't have to!)
2 Tbs. tamarind paste
1/2 tsp. salt
1 1/2 lbs. firm fish, such as catfish or swordfish, about 1 inch thick, cut into 2- or 3-inch pieces
1/4 c. chopped cilantro

Heat the oil in a large saucepan over medium-high heat. Add the onion and cook 5 minutes, stirring. Add the garlic and cook another minute, stirring. Add the cayenne, coriander, cumin, and turmeric and stir another 2 minutes.
Add the water and coconut milk and bring to a fast boil. Reduce the heat and simmer about 5 minutes. Add the tamarind paste and salt and simmer another minute or so.
Add the fish pieces and simmer until opaque and flaky, about 15 minutes. Stir in cilantro and serve.

PANNA COTTA
1 envelope unflavored gelatin (about 2 tsp.)
1/2 c. milk
2 c. heavy cream
1/2 c. sour cream (light is fine)
1/2 c. sugar
scrapings from a vanilla bean

In a small bowl, sprinkle the gelatin over the milk and let stand until the gelatin is softened (about 5 minutes).
In a large saucepan, combine cream, sour cream, and sugar. Add vanilla bean scrapings. Bring mixture just to a simmer, whisking constantly. Do not boil.
Add the milk and gelatin to the cream mixture and whisk thoroughly to dissolve the gelatin throughout. Pour into custard cups or small molds. Refriegerate at least three hours, or overnight.
To unmold, briefly dip the bottom of each mold in a baking pan of hot water. Place a serving plate on top of the mold and invert both together. Shake gently to release.
Serve with fresh fruit.

Breakfast
Peanut butter toast

Lunch
Boca Burger with radish relish, pickles, tomato, mustard, and ketchup

Dinner
Freschetta pizza
Red grapes

Lunch
Quesadillas

Cocktail hour
Acapulcos
Tequila ghosts

Recipes:

QUESADILLAS
Plain ol' Mexican grilled cheeses. I couldn't bear to heat up the house because it's sweltering already, so I just made these. They are good, though!

Per quesadilla:
1 tsp. vegetable oil
2 large (burrito-sized) flour tortillas
1 oz. sharp Cheddar cheese, grated
2 oz. queso fresco or another mild, moist cheese, crumbled
1/8 to 1/4 c. chopped cilantro
half a hot banana pepper, sliced very thin
sour cream
tomato salsa

Glaze a skillet very lightly but thoroughly with oil (you can even use a nonstick spray) and heat it over a medium flame until hot. Place one tortilla in the pan, sprinkle with half the cheese, sprinkle with cilantro and banana pepper, and then top with the remaining cheese. Press the other tortilla on top.
When the first side is golden-brown and crispy and the cheese holds the tortillas together, flip and finish on the second side.
Cut into quarters and serve with sour cream and salsa.

ACAPULCO
Today's cocktail hour was the result of our being out of all of the normal kinds of liquor (e.g., vodka, gin, bourbon, etc.). The responsibility fell on me, the "trained" bartender, to thumb through the manual and start testing new concoctions. I discovered a couple of great summer drinks as a result.
This first one has something akin to meringue on top and is kind of like a cross between a mojito and a margie.

Per drink:
1 tsp. sugar
a small sprig of mint
1 shot light rum or tequila (we used a tequila-flavored rum that's been sitting around the house ever since we got it for free sometime last year)
half a shot triple sec
half a shot fresh lime juice
1 egg white

Muddle the sugar and mint thoroughly. Add to a shaker with ice and the remainder of the ingredients. Shake very vigorously and chuck into a Collins glass, ice and all.

TEQUILA GHOST
Per drink:
1 1/2 shots tequila
half a shot of anisette
half a shot of fresh lemon juice
Sprite or 7-Up

Fill a highball glass loosely with ice.
In a shaker, combine tequila, anisette, and lemon juice with additional ice. Shake thoroughly and strain into highball glass. Fill to the top with Sprite.

Today was a day of cross-cultural barbecue in Atlanta--two great culinary experiences. Lunch, especially, was one of the best meals I've had in ages.
There are 1001 valid reasons to despise Atlanta. It is a trafficky sprawl of asphalt and bad architecture that is simultaneously dangerous and expensive. But it is a wonderfully multicultural place, a true melting-pot. And the food is just as diverse as the people. If you can't find something delicious to eat there, there is no help for you. So despite it all, I love the ATL!

Lunch at Bien Thuy, in the Northwoods Plaza on Buford Hwy., Doraville
Bun Thit Nuong (vermicelli with charcoal-broiled pork)
Iced Vietnamese coffee with sweetened condensed milk

Dinner at Dreamland BBQ
A slab of pork ribs (I think you can have these delivered just about anywhere, FYI...I'm told they ship them in dry ice the same way the Omaha steak people ship their steaks)

Lunch
Strawberry smoothie

Dinner
Turkey hotdogs with radish relish (see 4/14 for the radish relish recipe--we are addicted to the stuff, so this time I doubled the recipe and canned 4 half-pint jars for future use)
Baked beans
French fries

Recipes:

STRAWBERRY SMOOTHIE
2 scoops vanilla frozen yogurt
3/4 c. 1% milk
6 or 7 large strawberries, washed and hulled

Throw everything in the blender and hit the button.

FRENCH FRIES
peanut oil
Russet Burbank potatoes
salt to taste

Heat two inches of peanut oil in a large cast-iron skillet on medium-high to high heat. (Alternately, plug in your deep-fryer. We have one of these but I usually only use it for large things such as beer-battered fish.)
Slice potatoes lengthwise in 1/4-inch slices. Cut the slices lengthwise into thin fries. Use one of the fries to test the hotness of the oil; it should spit and sizzle instantly on contact, but not darken right away. The oil must be hot but not smoking.
Carefully toss in about one potato's worth of fries at a time and cook, stirring the oil occasionally, until golden-brown. Drain on paper towels and salt if desired.

Breakfast
Cold cereal
Mango

Lunch
Leftover jambalaya (see 5/18)

Dinner
Red snapper on Greek greens
Fennel, cucumber, and baby carrot salad

Recipes:

RED SNAPPER ON GREEK GREENS
1 Tbs. olive oil
1 Tbs. unsalted butter
1 onion, chopped small
several handfuls of spinach, kale, and/or chard, chopped
juice of 1/2 lemon
1 Tbs. olive oil
2 red snapper fillets (about 3/4 to 1 lb. total)
salt and freshly-ground black pepper to taste
1/2 c. diced feta cheese

In a large skillet, heat 1 Tbs. olive oil and 1 Tbs. butter. Add the onion and saute until soft. Add greens and lemon juice and cover. Cook on medium-low heat, stirring often, until greens are tender.
Meanwhile, preheat oven to 450 degrees F. Select a skillet that can be transferred to the oven (cast-iron or anything with a metal handle). Heat it on the stovetop until very hot, then add olive oil and swirl to coat. Season the snapper fillets with the salt and pepper. Place them, skin side up, in the skillet and sear until golden-brown on the bottom. Remove from heat.
Flip the fillets over and put the pan in the oven until cooked through.
When the greens are done, add the cheese to the greens pan and stir until it just begins to get creamy. Add a twist of pepper.
Serve fillets on top of greens-cheese mixture.

FENNEL, CUCUMBER, AND BABY CARROT SALAD
The main course was so hearty that I invented this as a light counterpart.

1/2 a bulb of fennel, diced small
1/3 cucumber, peeled, seeded and diced small
2 baby carrots, diced small
juice of a small honey tangerine
juice of 1/2 lime
2 Tbs. rice vinegar
a sprig of fresh mint, minced

Combine ingredients in a bowl and allow to marinate, chilled, for an hour.

Breakfast
Vanilla yogurt with fresh strawberries

Dinner
Jambalaya

Recipes:

JAMBALAYA
This is really easy and good.

2 Tbs. peanut oil
1 large onion, chopped
1 1/2 green bell peppers, chopped
4 large stalks celery, chopped
3 cloves garlic, minced
28-oz. can diced tomatoes, with juice
4 c. defatted seasoned chicken stock (1 c. of this can be replaced by water)
2 c. diced ham
1/2 to 1 tsp. thyme leaves
2 bay leaves
1 c. uncooked long-grain rice
1/2 lb. cooked shelled shrimp (about 40 per lb.)
3 Tbs. chopped fresh parsley
a couple good splashes of Worcestershire sauce
a couple good splashes of Tabasco sauce

Pour the peanut oil into a large stockpot. In the oil, saute the onion, green pepper, celery, and garlic until tender.
Add tomatoes, chicken stock, ham, thyme, and bay leaves. Simmer, covered, about half an hour.
Add the rice and simmer, covered, 20 minutes.
Add the shrimp, parsley, Worcestershire, and Tabasco and simmer, covered, another 20 minutes.

Breakfast
Homemade "Egg McMuffin"

Dinner
Leftovers

Recipes:

HOMEMADE "EGG MCMUFFIN"
1 English muffin (Bay's or Thomas')
1 egg
1 small slice sharp cheddar cheese
1 small slice ham (see 5/16)

Toast the English muffin.
Meanwhile, fry the egg over-medium.
When the English muffin is hot, sandwich the cheese in it until it melts. Then open it up, add the ham and the fried egg, and close it again.

Cold cereal with fresh strawberries

Lunch
Cold meatloaf

Dinner
Baked ham glazed with pear chutney and brown sugar
Leftover collard greens
Fried sweet plantains

Recipes:

BAKED HAM GLAZED WITH PEAR CHUTNEY AND BROWN SUGAR
a smallish precooked ham
2 Tbs. brown sugar
1 c. pear chutney (below)

Preheat oven to 350 degrees F. Make slices at 1/2-inch intervals through the ham, cutting about half to three-quarters of the way through it. Cover with foil and heat 30 minutes or until mostly warmed through.
Remove the foil and smear the ham with brown sugar, tucking some into the slices. Pour chutney over the ham and bake 30 minutes more.

PEAR CHUTNEY
I canned a bunch of this last fall, and the ham seemed to be a perfect venue for it.

3 c. cider vinegar
2 lbs. brown sugar
6 lbs. firm pears, cored, peeled and chopped
2 medium onions, chopped
2 c. golden raisins
3 Tbs. chopped fresh ginger root
2 cloves garlic, minced
1 tsp. cayenne pepper
4 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
4 tsp. mustard seed

In a large, heavy kettle, bring vinegar and sugar to a boil and stir until sugar dissolves. Add all remaining ingredients and bring back to a gentle boil. Lower heat and simmer, uncovered, over very low heat, stirring occasionally. Chutney should be thick and will take 1 1/2 hours or longer to reach correct consistency. Pour into sterilized jars and seal. Store in a cool place.

FRIED SWEET PLANTAINS
completely ripe (black-skinned) plantains
white sugar
peanut oil
salt

Cut the ends off the plantains, then cut them into two or three pieces and peel the pieces. Split each of these peeled chunks lengthwise into quarters. Roll the plantains in sugar.
Heat 1/4 to 1/2 inch of peanut oil in a skillet over medium-high heat until you see wavy lines in the oil. Fry the plantains, turning when needed, until browned and caramelized on all sides.
Sprinkle lightly with salt and serve.

Dinner
Ohio meat loaf
Collard greens

Recipes:

OHIO MEAT LOAF
My significant other absolutely insists that I call this "Yankee meat loaf" or "Ohio meat loaf" because according to him, even though it is delicious, it disobeys all the well-known natural (that is to say, Southern) rules for meat loaf. These are:
• Meat loaf must come in a loaf shape (I have to admit he's got me there)
• Meat loaf must be baked and have dark crispy edges
• Meat loaf must contain green peppers
• Meat loaf must have a tomato-y or ketchup-y sauce on the outside.
Guilty as charged, I guess. But this is my mother's recipe, and whatever you call it, I guarantee that you'll love it.

1 lb. ground beef
1 egg
1 onion, chopped
1 slice of grainy bread, crumbled
1/4 c. (more or less) oatmeal
1/4 c. ketchup
a big splash of Worcestershire sauce
dry bread crumbs as needed
1 can condensed cream of mushroom soup, undiluted
a handful or two of sliced fresh mushrooms

Mix beef, onion, crumbled bread, oatmeal, ketchup, and Worcestershire sauce together and add dry bread crumbs as necessary to get a good consistency. (We do this right in the skillet to avoid extra dishes.) Divide into 5 or 6 patties and begin cooking on medium-low heat until browned on both sides and cooked through. Pour off excess fat and lower heat to a simmer. Add one can of mushroom soup by putting a big dollop on top of each patty. Tuck sliced fresh mushrooms into the skillet around the patties. Cover the skillet and cook until mushrooms are tender and soup has melted into a sauce.

Nowadays Mom usually uses venison in this recipe, which she says is much touchier because of the low fat content--it's easy to scorch in the early stages. But with the beef, it's easy.

COLLARD GREENS
Sometimes I get creative with recipes and fuse different cuisines. But this is untweaked. You may consider it a correct recipe for collard greens.

several large handfuls of collard greens, cut into 1- to 2-inch rectangles
1 Vidalia or other sweet onion, ends cut off and peeled, but otherwise left whole
1 ham bone (we cut this out of the ham that we'll be eating tomorrow)
salt and freshly-ground black pepper to taste
hot pepper sauce such as Texas Pete or Tabasco, to taste

Combine ingredients in a stockpot with water to cover. Cover and boil gently. When the onion falls apart (it may take well over an hour--perhaps two hours, even), the greens should be very tender and ready to eat.

Breakfast
Peanut butter and blackberry jam sandwich

Dinner
Stuffed shells
Seared chicken breast with melted mozzarella cheese

Recipes:

STUFFED SHELLS
1 Tbs. olive oil
1/2 a large onion, chopped small
2 large cloves garlic, minced
a few handfuls of spinach and chard, washed and chopped
1 12-oz. package large shell pasta
3/4 large carton part-skim ricotta cheese
1 egg
pinch of nutmeg
pinch of hot red pepper flakes
1/2 tsp. salt
a couple grinds of black pepper
1/4 c. fresh parsley, minced
1/4 c. shredded Parmesan cheese
quick tomato sauce (below)
1/2 c. shredded mozzarella cheese

In the olive oil, saute the onion until translucent. Add the garlic and saute for another minute or two. Add the spinach and chard, plus a tablespoon or two of water, and toss until the greens start to wilt. Cover and steam 10 minutes, stirring often.
Begin cooking shell pasta according to package directions.
Meanwhile, combine ricotta, egg, nutmeg, red pepper, salt, black pepper, parsley, and Parmesan in a large bowl. When the spinach mixture is done, add it to the ricotta mixture and stir well.
Wipe out the pan you used for the spinach mixture and use it to prepare quick tomato sauce. At this point, preheat the oven to 375 degrees F.
While sauce is simmering, stuff the shells with spinach-cheese mixture. You'll have extra shells, but that's intentional because some of them always split while they're boiling.
Pour a thin layer of sauce into an 11-by-14-inch baking pan. Arrange the shells tightly in the pan and pour the remaining sauce on top of them. Sprinkle with mozzarella and bake 35 minutes or until bubbling and golden.

QUICK TOMATO SAUCE
2 Tbs. olive oil
1/2 a large onion, chopped small
1/2 a green bell pepper, chopped small
1/2 a bulb of fennel, chopped small
2 large sprigs of fresh oregano, chopped
15-oz. can diced tomatoes
8-oz. can tomato sauce

Saute the onion, green pepper, and fennel in the olive oil until tender. Add oregano, tomatoes, and tomato sauce. Simmer, covered, until flavors are blended. It doesn't matter if it doesn't get all the way done, because you'll be using it on the shells and the oven will finish it.

Breakfast
Cold cereal with fresh strawberries

Lunch
Leftover barbecue

Dinner
Chicken soup
Grilled cheese sandwiches

Recipes:

CHICKEN SOUP
It would probably be redundant to write out a formal recipe for this soup. It's the same basic type of soup we usually make, i.e., simmer the carcass of a chicken and add whatever else seems attractive. Today's includes:
an onion
a few cloves of garlic
1/2 c. fresh peas
a turnip
5 baby carrots
1/2 c. sliced fennel
a little fresh parsley
1/2 a green bell pepper
2 potatoes
a bay leaf

GRILLED CHEESE SANDWICHES
Like all decent folks, my mother believes in using real butter where it's called for. But she used to (and, I think, still does) keep tubs of spreadable margarine in the fridge specifically for making grilled cheese sandwiches, because if you don't get even coverage, all is lost. I prefer to zap butter in the microwave for just a very, very few seconds until the butter is softened but not melted.

good whole-wheat bread
softened unsalted butter
sharp Cheddar cheese, sliced in 1/4-inch-thick slices

Spread one side of each slice of bread evenly with softened butter. Heat a nonstick skillet over medium heat. For each sandwich, place a slice of bread, butter-side-down, on the skillet. Cover with sliced cheese and top with the other slice of bread, butter-side-up.
Use a turner to lift up the edge of the bottom slice and check its progress. You'll want to turn the entire sandwich (quickly and carefully, as a unit) when the bottom is dark-brown and crispy, but not burnt.
Cook the second side of the sandwich until it, too, is dark-brown and crispy.

Note:
If you have time to saute some pieces of green pepper and/or slices of tomato and mushroom separately, the veggies can be tucked in on top of the cheese layer when you're assembling the sandwiches. You have to saute them separately first, though, or they won't cook.

Lunch
Leftovers

Dinner
Barbecue

Stay tuned...tomorrow is another day!

Lunch in town

Dinner
Pot-roast chicken
Lettuce risotto

Recipes:

POT-ROAST CHICKEN
One 4-lb. chicken
1 large onion, sliced
2 large carrots, cut into chunks
1 large potato, peeled and cut into chunks
1/2 a bulb of fennel, sliced
3 or 4 sprigs of thyme, whole
2 small bay leaves
1 Tbs. butter
half a glass of white wine
half a glass of water
1/2 tsp. salt
several grinds of black pepper

Preheat oven to 375 degrees F.
Place the chicken in a deep roasting dish with a lid. Surround it with the vegetables and herbs. Rub it with the butter. Pour wine and water over it, then sprinkle with salt and pepper.
Bake 1 hour, covered. Baste well with juices. Continue baking 45 to 90 minutes, uncovered, until juices run clear, chicken is well browned, and vegetables are done.

LETTUCE RISOTTO
Another delicious HFW brainwave. Very useful indeed for all the tough, bolted winter lettuce and arugula we're currently cleaning out of the garden.

5 to 6 c. vegetable or chicken stock
2 to 3 Tbs. olive oil
1 medium onion, chopped small
1 clove garlic, minced
350 g Arborio rice
several green onions, white and green parts, chopped into one-inch lengths
A large (salad-spinner-sized) bowlful of leaf lettuce, arugula, and mache leaves, shredded
1/4 c. white wine
1 Tbs. butter
1/4 to 1/2 c. shredded Parmesan cheese

Heat the stock on low in a saucepan, or for a few minutes in the microwave. If you do the latter, you'll need to reheat it periodically to make sure it stays hot.
Meanwhile, heat olive oil in a stockpot or very large deep skillet. Add the onion and cook on medium heat until soft. Add garlic and heat for an additional minute. Add the rice and green onion and stir to coat evenly with oil.
Pour in a ladleful of hot stock and stir constantly until the rice absorbs it. Repeat this process over and over until the rice is almost done but still a little chalky in the middle.
Add the lettuce. It will seem like too much, but stir a while and it'll soften up and blend in. Add the remaining stock and the wine, ladle by ladle, until the lettuce and rice are soft and the stock is absorbed.
Remove from heat and stir in the butter and Parmesan.

Breakfast
Peanut butter and blackberry jam sandwich

Dinner
Nopalitos salad
Southwestern corn and chicken chowder

Recipes:

NOPALITOS SALAD
I think this is one of the best things I know how to make. I have been known to devour an entire recipe of it all by myself. The recipe is mine, but when I devised it I was trying to imitate the nopalitos salad at the Boca Chica restaurant in St. Paul, Minnesota. I think I nailed it.
There are two ingredients in this salad that residents of places without Mexican populations may have trouble finding. The first is the nopalitos themselves. They're prickly-pear cactus paddles with the spines cut off, julienned and cooked until they're soft. I use the canned kind because they are preserved with chili peppers and onions and have the slightly pickle-y flavor that the salad needs. La Costeña is my brand of choice. I've heard that well-cooked green beans can stand in for them in a pinch, although it wouldn't be the same if you ask me.
The second ingredient is queso fresco. This is a crumbly, moist, mild part-skim cow's-milk cheese that is saltier than mozzarella but less salty than feta. I'm sure there's something else that could substitute for it, but I'm not enough of an expert to know what that might be.

1 small sweet onion (such as Vidalia), sliced thin
1 15-oz. jar nopalitos, rinsed very well and drained
1/2 to 1 hot banana pepper, chopped small
1/4 to 1/2 green bell pepper, julienned
3 Tbs. vegetable oil
1 avocado, chopped
1 large tomato, chopped
juice of 1 lime
3 or 4 handfuls of lettuce, chopped coarsely (iceberg is traditional, but go with your tastes)
1/8 to 1/4 c. chopped cilantro
about 1/2 c. crumbled queso fresco, or more to taste

Place the sliced onion and nopalitos in a large bowl.
Sizzle the banana pepper and green bell pepper for a couple of minutes in the oil. You're not trying to cook them all the way; you're just taking the raw edge off the peppers and flavoring the oil. Pour the hot oil and peppers over the onions and nopalitos.
Add the avocado, tomato, and lime juice.
After making absolutely sure that the contents of the salad bowl have cooled to room temperature, add the lettuce, cilantro, and queso fresco. With clean hands or salad tongs, gently but thoroughly toss the salad.

SOUTHWESTERN CORN AND CHICKEN CHOWDER
To make this a true chowder, you might want to puree part of it at the end in order to thicken it up. I didn't bother and it was still great.
The chipotle pepper in adobo sauce comes in little cans in the Mexican section of the grocery store. Chipotle is basically smoked jalapeño. I never use a whole can at once--that would set the whole neighborhood on fire!--so I freeze what's left over and use it as needed.

1 large onion, chopped
1/2 a jalapeño pepper, minced
1 boneless, skinless chicken breast, cut into bite-sized pieces
2 Tbs. vegetable oil
3 c. chicken stock, vegetable stock, water, or a combination of any of the three
kernels from four ears of fresh sweet corn
2 medium potatoes, peeled and cut into 1/2-inch pieces
a handful of fresh oregano and thyme, chopped
1/2 tsp. ground ancho chile pepper
1 Tbs. chipotle pepper in adobo sauce, minced
salt and freshly-ground black pepper to taste
1/4 c. heavy cream

In a stockpot, saute the onion, jalapeño, and chicken in the oil until the chicken is cooked and the onion and jalapeño are soft.
Add the stock, corn, potatoes, herbs, ancho chile pepper, chipotle, and salt and pepper. Stir. Bring to a boil, then reduce heat and simmer, partly covered, until potatoes are completely tender.
Bring the heat down very low and add the cream. Stir and heat through, but do not boil.

Brunch
Leftover crepes (see 5/7) with strawberry-tangerine filling

Dinner
Broiled salmon
Warm potato salad with sorrel and peas

Recipes:

STRAWBERRY-TANGERINE CREPE FILLING
2 honey tangerines
6 to 8 large strawberries
1 tsp. sugar
a splash of Grand Marnier

With a knife, cut the peel off the tangerines. Cut the sections out and put them in a bowl, leaving the pith and seeds behind. Gently squeeze the juice from what's left of the tangerines into the bowl of sections.
Wash and hull the strawberries, then slice them into the bowl. Add the sugar and Grand Marnier and mix well.
Makes enough to fill about 4 crepes.

WARM POTATO SALAD WITH SORREL AND PEAS
I adapted this recipe from one by Hugh Fearnley-Whittingstall, who is, as far as I know, totally unknown in the States. I bought his River Cottage Cookbook and River Cottage Year when I was in London last fall, and I highly recommend them to anyone who loves homegrown, well-prepared food. You can do no wrong cooking his recipes.
Note: HFW uses tiny, waxy new potatoes in his version. I had no such thing, so I broke the rules and used Russet Burbanks. The result was probably quite different from what he had in mind, but was really delicious and had a mash-y, classic potato-salad-y texture.

1 lb. potatoes (either whole tiny ones or larger potatoes peeled and cut into one-inch pieces)
1/4 to 1/2 c. fresh peas (my addition)
a couple fistfuls of sorrel, shredded into ribbons
2 Tbs. unsalted butter
1 1/2 Tbs. olive oil
salt and freshly-ground black pepper to taste

Boil the prepared potatoes in salted water until tender. Meanwhile, steam the peas until bright-green and tender.
Place the shredded sorrel in a large bowl along with the butter, olive oil, salt, and pepper. Drain the potatoes and peas well and immediately put them into the bowl. Toss well and cover for a few minutes. The heat from the potatoes will melt the butter and wilt the sorrel.
Toss again and serve warm.

Lunch
Smoked turkey sandwich
Vanilla yogurt with strawberries and blueberries

Dinner
Keema macaroni
Curried turnips and turnip greens

Recipes:

KEEMA MACARONI
This recipe comes to us courtesy of Bakerina. In her April 23 post, she reprinted an essay by Jill Cornfield entitled "Doing the Subcontinental," which was published in the May/June 1994 issue of Cooking on the Edge. This recipe comes from that essay. It is just as awesome as Bakerina says, so I'm reprising it yet again here, with my notations.

1/2 pound ground turkey or beef (I used ground round)
1 small onion, sliced
2 tablespoons vegetable oil (I omitted this, because the meat had enough fat in it to keep things from sticking)
2 tablespoons fresh ginger (about an inch or two), peeled and grated (my boyfriend says there should be less ginger, but I disagree)
1 to 2 teaspoons fennel seeds (I chop mine, since I don't like to happen upon whole fennel seeds)
1/2 teaspoon hot red pepper flakes
1/2 cup chopped tomatoes
1/2 pound pasta, cooked (I used ziti, but I think I'd prefer a small shape such as elbow mac)
a handful of peas (Bakerina suggests this, and I agree)

1. Saute meat and onions in oil till meat is browned. Onions should be translucent.
2. Add ginger, fennel and hot pepper and stir. Add tomatoes and simmer covered for 15 to 20 minutes. Longer is fine.
3. Add meat and tomatoes to the pasta and mix well. I like this at room temperature, when the flavors are more pronounced.

CURRIED TURNIPS AND TURNIP GREENS
I have flip-flopped the proportions somewhat in this recipe, which was originally from Neelam Batra's book 1,000 Indian Recipes. I like more turnip greens than turnips. Her recipe has it the other way around. Whichever way you do it, this is a delicious way to prepare turnips (which are so prolific in our garden that it's a challenge to figure out a way to deal with them all).

2 Tbs. vegetable oil
1 tsp. cumin seeds
1/2 tsp. ajawain seeds
1 small Vidalia or other sweet onion, chopped small
1 Tbs. dried curry leaves, crumbled
1 Tbs. peeled minced fresh ginger
2 to 3 c. chopped turnip greens
1/2 a jalapeño, minced
1 large tomato, finely chopped
1 Tbs. ground coriander
1/2 tsp. ground turmeric
1/2 tsp. salt
1/2 to 1 lb. turnips, chopped into 1-inch pieces
1 c. water
1/4 c. finely chopped cilantro
1/4 tsp. garam masala

Heat the oil in a large nonstick pan over medium-high heat and add the cumin and ajawain seeds. They should sizzle upon contact with the hot oil. Add the onion and curry leaves, reduce the heat slightly, and cook 5 to 7 minutes, until soft and beginning to brown.
Add the ginger, greens, and jalapeño, and stir about a minute. Then add the tomato and cook another five minutes. Add the coriander, turmeric, salt, and turnips and cook, stirring, 3 minutes or so.
Add the water, cover the pan, increase the heat to high, and bring to a boil. Reduce the heat to medium and simmer, covered, until the turnips are tender, about 15 minutes. Stir in cilantro and garam masala and serve.

Lunch
Leftover squash casserole and kielbasa (see 5/5)

Dinner
Pot stickers (see 4/1--I froze all the extras raw at the time, and cooked them today)

Dessert
Crepes with lightly sugared fresh strawberries

Recipes:

CREPES (reprinted from 2/26)
200 g all-purpose flour
3 eggs
500 ml milk
Put the flour in a bowl, break the eggs into the middle, and start beating. Little by little, add milk until the batter gets to the consistency you like--somewhere near that of light cream.
Heat a nonstick crepe pan until very hot and smear lightly with butter. Ladle a bit of batter onto the pan and tilt to make a thin, even pancake. When the bottom is lightly tanned, flip and cook for about one more minute, then turn out of the pan. Repeat until you have a giant stack.
Leftovers freeze well, stacked loosely in a Zip-loc bag.

Lunch
Leftover vegetable jhalfrezi (see 5/4)

Dinner
Turkey polska kielbasa
Lettuce and mache salad with red wine vinaigrette
Squash casserole

Recipes:

SQUASH CASSEROLE
5 c. thinly sliced yellow crookneck summer squash
2 Tbs. butter
1/4 c. diced green pepper
1/4 c. diced onion
1/4 c. diced celery
1 can condensed cream of mushroom soup
1 egg
1 tsp. salt
1 tsp. freshly-ground black pepper
1/2 c. grated cheddar cheese
1/4 c. saltine cracker crumbs
1 Tbs. butter, cut up
a sprinkle of paprika

Cook the squash, covered, in 1/4 to 1/2 c. water for 10 or 15 minutes, until quite soft and starting to fall apart. Drain well.
Melt 2 Tbs. butter in a skillet over medium heat, and saute the green pepper, onion, and celery in it until soft. Remove from heat. Stir in the soup (undiluted) until smooth.
Preheat oven to 375 degrees F.
In a medium bowl, mix together squash, soup and vegetable mixture, egg, salt, pepper, and half the cheese. Pour into a buttered 1 1/2-quart baking dish (a souffle dish is ideal). Sprinkle remaining cheese and cracker crumbs on top, and dot with 1 Tbs. butter. Sprinkle lightly with paprika.
Bake 35 to 45 minutes, until brown and bubbly.

Breakfast
Fruit-flavored yogurt

Dinner
Lamb curry
Vegetable jhalfrezi

Recipes:

LAMB CURRY
3 Tbs. vegetable oil
1 large onion, finely chopped
1 Tbs. ginger, peeled and minced
2 large cloves garlic, minced
2 medium tomatoes, finely chopped
2 Tbs. ground coriander
2 tsp. garam masala
1 tsp. ground cumin
1/4 tsp. ground turmeric
1/4 tsp. cayenne pepper
1 1/2 to 2 lbs. lamb neck or shoulder chops, cut into 1 1/2-inch pieces (leave the bones in)
1 tsp. salt
an 8-oz. container of plain nonfat yogurt
3 c. water
1 tsp. dried fenugreek leaves
1/4 c. chopped cilantro

Heat the oil in a large saucepan and cook the onions, stirring as needed. Cook on high heat for the first few minutes and then reduce the heat to medium-low for about 10 more minutes.
Add garlic and ginger, stir for a minute, then add tomatoes. Cook 3 or 4 minutes.
Add coriander, garam masala, cumin, turmeric, and cayenne pepper, and stir for a minute. Mix in the lamb and salt and stir it constantly over high heat for a few minutes to brown. Reduce heat and continue stirring for five more minutes.
Add yogurt a little at a time, stirring to prevent curdling. Add water, cover the pan, and cook 50 minutes.
Uncover pan and cook 10 to 15 more minutes. Add fenugreek leaves during the last five minutes of cooking.
Stir in cilantro and serve.

VEGETABLE JHALFREZI
3 Tbs. peanut oil
1 tsp. cumin seeds, chopped
1/4 tsp. ajawain seeds, chopped
2 small onions, cut into 3/4-inch pieces
1 1/2 Tbs. fresh ginger and 1 Tbs. fresh garlic, minced together until they form a coarse paste
half a jalapeño, with seeds, minced
1 Tbs. ground coriander
1/4 tsp. cayenne pepper
1/4 tsp. ground turmeric
3 to 4 c. mixed vegetables (I used fresh peas, cauliflower, carrots, and a potato), cut into 3/4-inch pieces
1 tsp. salt
3 roma tomatoes, cut into 6 wedges each
1/2 c. water
1 1/2 Tbs. white vinegar
1/2 c. chopped cilantro
1/2 tsp. garam masala

Heat oil in a large nonstick wok pan over medium-high heat. Add the cumin and ajawain seeds; they should sizzle when they hit the oil. Quickly add onions and cook about 1 minute. Add the ginger-garlic combo and cook another minute.
Mix in the coriander, cayenne, turmeric, jalapeño pepper, vegetables, and salt. Cook, stirring, about five minutes.
Add tomato wedges and water. Stir a minute, then cover and cook until the vegetables are crisp-tender (about 15 minutes). Add the vinegar and cilantro, stir a minute, then remove from heat and stir in the garam masala.

Breakfast
Cold cereal with milk

Dinner
Chili

Recipes:

CHILI
1 Tbs. vegetable oil
1/2 lb. ground round
1 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 Tbs. ground ancho chile pepper
2 pinches cayenne pepper
a tiny pinch of cinnamon
1 tsp. ground dry mustard
1 tsp. ground cumin (optimal, but I didn't have it this time)
1 large tomato, chopped
15-oz. can pinto beans, with liquid
15-oz. can red kidney beans, with liquid
a bean can's worth of water
3 Tbs. tomato paste

Saute the meat in the vegetable oil, breaking it up as you cook. Add the onion, green pepper, and garlic, and cook with the lid on, opening it occasionally to stir, until vegetables are soft. Add spices and stir, still cooking.
Add remaining ingredients, stir, and cook on low heat with the lid on about one hour.

Lunch
Half a Toblerone

Dinner
A couple slices of freezer pizza

(it's been quite a day)