Silly Little Love Poem

A little love poem, written by me about a hundred years ago as a Valentine's Day/Birthday gift.  It's completely ridiculous and silly, and makes little sense...the way true love should be :) 

LOVE, LIKE POPCORN

If I could measure my heart in popcorn 

it would surely overflow

The way kernels do when popped with air--

that seem to grow and grow.

A little at first then suddenly,

as if without warning or care,

multiplying in size and number,

catching you surprised and unaware.

Trying to contain them, feelings and popcorn both,

is the hardest thing of all.

The longer you let them go unchecked

the more in love you fall.

Love, like popcorn.

Warm and fluffy, sometimes salty,

always hard to beat.

And both of them made possible only 

by friction and with heat.

Getting enough of either

is impossible to do.

Good when had by one;

delicious shared by two!

Chocolate Cobbler

On Valentines Day, showing you care about someone with an ooey gooey warm chocolate lava pudding cake says you mean business.  So pick your Valentine wisely, because they're about to fall in looooovvvee...  :)

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(WHAT TO BUY)

For the cake:

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup white sugar

 1/2 tablespoons cocoa (I use Hershey's)

2 tablespoons melted butter

1/2 cup milk

1 teaspoon vanilla

To pour on top:

1/2 cup brown sugar

1/4 cup white sugar

1/4 teaspoon salt

1 tablespoon cocoa

1 cup boiling water

Vanilla Ice Cream (I use Haagen Dazs)

Preheat oven to 350 degrees

Butter a small casserole dish or 8 x 8 square baking dish

In a large bowl, mix the cake ingredients until smooth.  Pour into greased dish and set aside.

In a medium bowl, mix all dry ingredients (not the water).  Sprinkle evenly on top of the cake batter.  Do not stir, just let it sit on top.   Now, pour the boiling water over the top.  AGAIN, DO NOT STIR

Bake for 30-35 minutes in the oven.  It's a gooey chocolate cake so the bottom will be like pudding, that's okay.  Insert a toothpick into just the top--if it comes out clean, it's done.

Serve warm in a bowl with ice cream

Kiss your Valentine 

Homemade Hot Chocolate with Marshmallow Whipped Cream

 

Hot chocolate by the fire.  Really...is there anything better?

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Hot Chocolate Mix:

Enough non-fat dry milk to make 20 quarts (the box I buy has 10  1-quart packets, so I buy 2 boxes)

1 pound powdered sugar

22 ounces non-dairy creamer

1 pound Nestle Quik 

Mix all together.  Put 1/2 cup in a mug and fill with hot water

(Note:  this mix makes A LOT so use a very large tupperware container to mix and store it in)

Whipped Cream:

1/2 pint heavy cream

7 ounces marshmallow fluff

1 teaspoon powdered sugar

Pour cream in a bowl and sprinkle powdered sugar over the surface.  Whip until you have whipped cream (I use an electric hand mixer).  Fold in marshmallow fluff until incorporated. Can be made a few hours ahead and stored in the refrigerator until ready to use.

fluffy!

Spicy Corn

My son’s favorite side dish in the whole world.  .

It started as a topping for "baked potato night" during Lent when he was little, and it slowly  became a side dish of its own.  He always makes sure it’s on the Thanksgiving menu, and for good reason: it's really good on the same fork with turkey and sweet potatoes.  It’s the one flavor combination that was missing all these years:  we had the saltiness of the turkey and the gravy; the cloying sweet potato puree;  the buttery, creamy, mashed potatoes;  the tartness of the cranberry sauce;  and finally now the spicy heat of the corn.  I kick myself for not thinking of it sooner.

Maybe work this into your Thanksgiving menu on Thursday.  You’ll be so glad you did  :)

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WHAT TO BUY:

1  29-ounce can of whole kernel corn, drained
red pepper flakes
butter
cream cheese
Monterey Jack cheese
parmesan cheese (for this recipe, the green can is fine)
salt/pepper
whole milk

This dish takes maybe 5 or 6 minutes to make.  If you're using it as a side dish, start it while your meat is resting...it's that quick!  Also...I only know how to make it, not how to measure it, so bear with me...

Melt 2 tablespoons butter in deep skillet. 

melted butter

Add corn and sauté over medium high heat until heated through.  

sautéed corn

Sprinkle with red pepper flakes--if your jar has the holes in the top, shake ...yes I swear...7 or 8 times into the corn.  Uncap milk and pour a little into the pan, counting to 3 (like:  1, 2, 3, stop pouring...).  Add salt and pepper to taste and saute until heated through.  The more you heat the corn with the red and black pepper in it, the spicier it will become.  

Add 1 tablespoon cream cheese.  Turn heat to medium low and stir into the corn until incorporated and the mixture becomes hot and bubbly.  Let simmer a minute and you should now see it becoming thick.  Pour into your serving dish.  Sprinkle parmesan cheese over the top, and freshly grate Monterey jack over that.  It will melt by the time it gets to the table.  Serve immediately.  (Serves 4)

Manhattan

It’s a gray and rainy Fall day down here in Naples, FL.   Season is in full swing and we're already weary and tired, so for the next six months, here’s what I will be relaxing with after work.

That’s right. I brought back the Manhattan. Don’t say no because yes I did!

A few years ago I told my friend Steve my plan to do so and he didn’t believe me—until he had one with me at lunch.  Now he’s hooked.  Hooked on sweet, smooth, orangey goodness that has just enough bite to take the edge off the day.  Double Old Fashioned glass, extra cherry.

Last year was about testing:  I had 2 really good Manhattan’s in Chicago—at Rebar (awesome round ice cube mold) and at Chicago Cut Steakhouse (made with Rye).  The best one I’ve had here in Naples is at the Grill Room in the Ritz-Carlton (soaked cherries and extra juice).  So I’ve played around with them a little (to my delight tested far too many!) and here’s what I’ve come up with.  Really good!  

It's getting cold in the rest of the country.  I just returned from Chicago where it was 27 and snowing.  Light a fire, cuddle up, and make some Manhattans. You’ll for sure thank me later :) 

 

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(makes 2 drinks with some left over)

WHAT TO BUY:

Note:  I like the juice of regular maraschino cherries and the garnish of luxardo cherries, so I buy both.  The juice is essential to this recipe, but if you like to garnish with the regular marashino cherries, then you've saved yourself some time and money and don't need to buy the luxardos because admittedly, they are a little pricey

Bourbon (I like Makers Mark and Knob Creek)

Sweet Vermouth

Bitters (I like Angostura)

1 jar regular maraschino cherries

1 jar luxardo cherries

1 orange

ice

cocktail shaker

shot glass (approx 1.5 ozs)

In your cocktail shaker, mix:

6 shots bourbon

2 shots sweet vermouth 

3 or 4 dashes Bitters

splash of juice from the marashino cherries (maybe 2 teaspoons)

Shake, and pour over ice.  

With a paring knife, slice off a piece of orange peel about the size of a quarter.  Twist to release the juices, run it around the rim of the glass, and place inside the glass with 2 luxardo cherries. 

Lentil Soup

 Rain rain, go away.  Blah :(

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(WHAT YOU WILL NEED)

hand-held immersion blender

Olive oil

1 small onion, chopped

1 cup dried lentils  

1  28-ounce can diced tomatoes, do not drain

4 cups chicken broth

4 cups beef broth

2 garlic cloves, minced

2 or 3 stalks fresh thyme

fresh baby spinach

1 teaspoon ground coriander (dried) 

1 teaspoon ground cumin (dried)

2 small carrots, peeled and chopped into bite size pieces

2 small stalks celery, chopped into bite size piece

course salt/freshly cracked pepper

Drizzle olive oil in soup pot.  Saute carrots, onion, celery, and garlic over medium heat until softened.  Add broth, tomatoes, thyme, and dried spices.  Simmer covered, 10 minutes.

Add lentils.  Salt and pepper to taste. Stir together.

Bring to a boil, reduce heat, and simmer covered for 40 minutes.

Remove from heat, stir, and puree the soup lightly--pulsing, approx 8 seconds.  YOU ONLY WANT TO THICKEN THE SOUP slightly, you do not want a smooth soup.  If you think it's thick enough, you can skip this step but I never do because it gives it body.

Drop 2 large handfuls of spinach into the soup and stir in.

Ladle into bowls and finish with kosher salt and cracked pepper.

Fry Sauce

When I was growing up, my mom made this to dip baked chicken in, and my dad called it “sloppy sauce.”  My daughter calls it “fry sauce”.  As the name suggests, she uses it to dip french fries in yes, but also burgers and chicken tenders, and anything else that needs general deliciousness  :)

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(WHAT YOU WILL NEED)

1/2 cup mayonnaise

1/4 cup ketchup

1 teaspoon worcestershire sauce

1 tablespoon white wine vinegar

1/2 teaspoon garlic salt

pinch black pepper

Mix together and chill in refrigerator until ready to use.