April Vacation & Peanut-y Chocolate Chip Cookies

What to do during April vacation? It certainly is a dilemma. Okay, maybe it’s only a dilemma if you’re stuck in the chilly, gray north. A vacation is hardly a vacation when cloudy days and muddy yards make outside play uninviting at best. And a disaster waiting to happen to your carpets at worse. If you’re one of the lucky ones, problem solved – you’re soaking up the sun on a beach somewhere.

For those without the time, inclination or budget for a family trip to Disney World or the Bahamas, April vacation can be a challenge. Reminding the kids of the wonderful week of skiing, sledding and snowball fights you shared in February will not solve your current and very pressing problem. Like generations of children before them, they are battling a severe case of the April Vacation Boredom Blues. That’s Boredom with a capital B stuck-in-the-house Blues.

So what do you do with a house full of bored kids for a week? Well, you could send them to Nana and Grandpa. How many times have your parents or in-laws told you how much they miss their grandchildren? They’ll be delighted to entertain them … at least for a day or two.

Whether you are a parent, grandparent, aunt or uncle, if you’ve got kids at home this vacation week, here are a few ideas to keep everyone busy and happy.

Hit the road. When the going gets rough, the tough take a field trip. Kindle your kids’ interest in science with a trip to the planetarium or aquarium. Awaken the budding artist with a museum visit. If your children have an interest in history, take them to an antique house or village or the historical society. And don’t forget a visit to the library.

When in doubt, choose a place which interests you. By sharing your love of music, art, history or science, you may find a kindred spirit.

Laugh ‘til you cry or be inspired. Check the newspaper, web or video store for movies. Whether you take in the latest comedy or a classic bio-pic, a great movie will lift you out of the ho-hum and humdrum of another rainy afternoon. An ice cream afterwards is not a bad way to finish the adventure.

Do a good deed. And another. Simple acts of kindness work wonders on everybody’s disposition on a dreary day. When we stayed with my grandparents, my sister Brenda and I frequently ran errands for Nana. She always shared her morning newspaper with the lady up the street. Off we went after breakfast to deliver the paper. Sometimes Nana added a pint of berries, a cup of chowder or a piece of pie. After delivering the paper and pie, we took at least a few minutes to chat with Nana’s friend. And then a few minutes more to play with Brownie, her cocker spaniel.

There are many things your children can do to help others. From baking cookies for the neighbors to spending a morning sorting cans at a food bank, you needn’t look far to find a deed in need of doing. The experience will be even better if you do it together.

Suddenly a dull and boring week is anything but. Enjoy the vacation with your children or grandchildren and bon appétit!

Peanut-y Chocolate Chip Cookies
My mother moved into the local nursing home last summer. About once a month I do a baking demonstration and tasting for her and her pals. These cookies were given a big thumbs up by one and all! Enjoy!

Makes about 5 dozen cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
12 ounces semi-sweet chocolate chips (try the minis)
1 cup chopped peanuts

Preheat the oven to 375 degrees.

Put the flour, baking soda and salt in a bowl and whisk to combine.

Put the butter and sugars in a large bowl and beat with an electric mixer until creamy. Add the vanilla and beat to combine. Add the eggs one at a time and beat until smooth.

Gradually add the dry ingredients and beat until just combined.

Stir in the chocolate chips and peanuts.

Using a mini ice cream scoop or 2 spoons, drop the batter onto ungreased baking sheets.

Bake for about 10 minutes or until golden brown. Cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Be sure to enjoy at least one while it is still warm.

Print-friendly version of this post.

One Year Ago – Thai Curried Shrimp and Green Beans
Two Years Ago – Asparagus Risotto
Three Years Ago – Fennel & Feta Salad
Four Years Ago – Dandelion Salad with Grilled Steak, Potatoes & Asparagus
Or Click Here! for a complete list of and links to all the recipes on this blog!

What’s your favorite way to spend a rainy, gray or otherwise miserable day? Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

It’s Maple Sugaring Season & Maple Mousse with Apple Compote

With daylight savings time knocking me off balance last week and the first day of spring on Wednesday, the calendar is insisting that spring has sprung. Between you and me, I’d hardly call the mountainous snow banks in my driveway spring-like. But as long as I can still eke out a few more days of skiing, I relish the longer, warmer days.

In spite of climbing daytime temperatures, the nights are still pretty darn cold. This change in the weather heralds not just the tail end of winter but sugaring season. Take a long walk through the country and you may spot a few metal buckets hanging from maple trees. Or more likely you’ll see a strange tangle of plastic tubing running from tree to tree.

Farmers across New England are collecting sap from their sugar maples. Depending on the weather, maple syrup production can begin as early as February and can continue through to April. Freezing nights and warm days are needed to get the sap flowing. To draw the sap, taps or spouts are inserted into the trees. Historically, buckets were then hung on the taps to collect the sap. Today most syrup producers use plastic tubing instead of buckets. While less picturesque, this innovation saves the back breaking work of gathering and emptying bucket after bucket of sap. The tubing deposits the sap directly into large metal tanks.

After collecting the sap, it goes to the sugar house for sugaring-off. Sugaring-off is the simple, but long and tedious process of boiling the sap until the sugars concentrate into sweet syrup. Since sap runs during the day, traditionally sugaring-off has been done at night. It takes lots and lots of boiling and evaporation to transform the watery sap into the golden syrup we enjoy on our pancakes. One gallon of pure maple syrup starts out as roughly forty gallons of sap. Long past midnight and into the wee hours of the morning, sap boils and slowly turns to gold.

Not surprisingly, all that boiling produces lots and lots of steam. Unless you want to turn your house into a sauna; don’t try to make syrup inside. It’s best to do your sugaring-off in a well-ventilated sugar house. Drive through rural New England and you will see large sheds in many backyards. If the shed has a stovepipe, it may do more than store lawnmowers and snow blowers. Chances are good, it’s a sugar house.

But what if your shed has no chimney and is packed with old bicycles, lawn furniture, flotsam and jetsam? You can still join in the fun with a trip to a sugarhouse. Maple Weekend is this Saturday and Sunday, March 23rd and 24th. Across New Hampshire farmers will be opening their doors and welcoming visitors. It’s a great opportunity to meet some of the people who bring a little sweetness to your mornings. You can see firsthand how maple syrup is made and enjoy a taste of New Hampshire gold. For a list of participating sugarhouses and more information visit The New Hampshire Maple Producers website.

Enjoy the sweet taste of spring in New Hampshire and bon appétit!

Maple Mousse with Apple Compote
Not just for breakfast, maple syrup is great for dessert! Enjoy.
Serves 6

1 teaspoon gelatin
1/2 cup maple syrup
1/2 cup cider
1-2 tablespoons dark rum
4 eggs yolks
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, cold, cut into pieces
1/3 cup cold sour cream
1 cup very cold heavy cream
Apple Compote (recipes follows)
About 1/4 cup chopped walnuts, toasted

Prepare an ice bath in a large, shallow bowl and set aside.

Place 2 tablespoons water in a cup, sprinkle with the gelatin and let stand for 10 minutes to soften.

Whisk the maple syrup, cider, yolks and salt together in a small, heavy saucepan. Set over low heat and, stirring constantly, cook until the custard reaches 165 degrees on a candy thermometer.

Remove the pan from heat. Add the butter, 1 piece at a time, whisking until incorporated. Pass through a fine mesh sieve into a bowl. Add the gelatin mixture to the maple custard and whisk to combine. Set the bowl in an ice bath, and whisking frequently, cool to room temperature. Cover and chill the custard in the refrigerator for about 1 hour.

Stir the sour cream into the maple custard. Whip the heavy cream until medium-stiff peaks form. Gently fold the whipped cream into the custard.

Divide the mousse among 6 dessert glasses or bowls, cover and refrigerate for at least 2 hours and up to 8 hours. Serve with a dollop of Apple Compote and a sprinkle of toasted walnuts.

Apple Compote
1 tablespoon unsalted butter
1 pound Granny Smith apples, peeled, cored and chopped
1 cup apple cider
2 tablespoons maple syrup
1 tablespoon dark rum
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
Pinch salt
1/4 cup raisins or craisins

Melt the butter in large nonstick skillet over medium-high heat. Add the apples and sauté until golden, about 10 minutes. Transfer the apples to a bowl and reserve.

In the same skillet, combine the apple cider, maple syrup, rum, cinnamon ,cloves and salt and bring to a boil. Continue to boil until reduced by about half, about 10 minutes.

Add the raisins and return the apples to the skillet. Bring to simmer, reduce the heat to low and simmer for 3-5 minutes. Cool to room temperature.

Print-friendly version of this post.

One Year Ago – Moroccan Chicken with Preserved Lemons
Two Years Ago – Grilled Strip Steak with Gorgonzola Sauce
Three Years Ago – Linguine with Sundried Tomato Pesto & Roasted Eggplant
Four Years Ago – Fettuccine with Classic Bolognese Sauce Or Click Here! for a complete list of and links to all the recipes on this blog!

What your favorite Maple Syrup recipe? Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

Be Prepared! & Red Bean Chili with Pork and Butternut Squash

The January Thaw has come and gone so it seems like as good a time as any to talk about power outages. After all it is snow season and at least one big nor’easter is bound to tear through New England at some point this winter. Maybe two. Or more. As a skier, I will always hope.

I’m thinking that we can improve our chances for an outage-free winter if we prepare early and often. Think of it as an extension of the bring-your-umbrella-and-it-won’t-rain hypothesis. So here goes …

Get a good head start on the inevitable,
1. Test your generator to make sure it works before the power goes out. If you don’t have a generator, think about buying one.
2. If you have an electric stove, switch to gas. If you like to cook, you’ll be glad you made the change. Otherwise, think about a camp stove. Before you decide not to bother, remember your morning coffee.
3. So what do you do if you can’t face the day without coffee and your fancy machine needs electricity? Buy the old-fashioned version which best fits your taste – be it a simple drip cone, French press or my favorite Italian stovetop espresso maker.
4. Unless you have a smart phone, invest in a battery operated radio for storm updates (and music).
5. Be prepared for longer outages, the ones which lasts more than a day or two, with a cell phone charger for the car.
6. Stock up on candles and flashlights. A headlight, the kind for your head not the car, is great for reading as well as wandering around the house or yard in the dark. An oil lamp is also good. Don’t forget to stock up on extra wicks and plenty of oil.
7. And if you want the radio and flashlights to work, don’t forget batteries.

As soon as the weather people begin to talk excitedly of an impending storm,
8. Dig out the shovels and check the snow blower. Make sure you have plenty of gas and oil for the snow blower. It might be a good idea to have sand or de-icer or kitty litter to throw down after shoveling.
9. Fill the car with gas and look under all the seats for the snow brush and scraper. If you can’t find it buy a new one while you’re at the gas station.
10. Check your cell phone, I-pod, laptop and whatever toys and tools you can’t live without. Make sure they are fully charged.
11. If you have well water, fill any and all pitchers, carafes, jugs, empty soda bottles and large containers, including the bath tub, with water.
12. Make soup or better yet chili, something hearty and lots of it.
13. Stop by the library and/or bookstore and stock up on all those books you’ve been dying to read.
14. Depending on your inclination, check your supply of wine and/or chocolate and stock up as needed. Don’t skimp, you never know how long you might be left in the dark.

In case you are wondering about my preparations. Well I figure just talking and writing about it must be worth something!

Stay warm and bon appétit!

Pork Chili with Red Beans and Butternut Squash
Invite the neighbors in after shoveling – everyone appreciates a bowl or mug of chili on a snowy day. Add more or less spice to taste and enjoy!
Serves 8-10

2 pounds boneless pork shoulder, cut into 1-2 inch cubes
Olive oil
Kosher salt and freshly ground black pepper to taste
2 large onions, chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
2 teaspoons ground cumin
1 teaspoon (or to taste) chili powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon (or to taste) chipotle chilies in adobo, mashed to a paste
1 tablespoon (or to taste) finely chopped jalapeno
4 garlic cloves, minced
5-6 cups small red beans, cooked, rinsed and drained
4 cups canned crushed tomatoes
1-2 cups chicken stock
3/4 cup dry white wine
1 bay leaf
1 pound butternut squash, peeled, seeded and cut into bite-size pieces
1 pound frozen spinach
Sour cream (optional)
Shredded cheddar cheese (optional)
Toasted pumpkin seeds
Chopped cilantro

Heat a little olive oil in a large casserole over medium-high heat. Pat the pork dry and season with salt and pepper. Brown the pork in batches, remove from the casserole and reserve.

Adding more oil if necessary, put the onion, carrot, celery, spices and herbs in the casserole, season with salt and pepper and sauté for 7-8 minutes. Add the chipotle, jalapeno and garlic and sauté 2-3 minutes more.

Preheat the oven to 350 degrees.

Add the pork, beans, crushed tomatoes, chicken stock, wine and bay leaf to the vegetables and bring to a simmer over medium-high heat. Cover the casserole and transfer to the oven. Cook at 350 degrees, stirring occasionally, until the pork is tender, about 1 1/2 hours.

Meanwhile, heat a little olive oil in a large skillet over medium-high heat. Sauté the butternut squash for a few minutes or until lightly caramelized but still firm. Add the squash to the chili and continue simmering for 10-15 minutes. Add the spinach and cook for 5 minutes more.

Serve the chili garnished with sour cream, cheddar, pumpkin seeds and cilantro.

The chili can be made one day ahead. Cool to room temperature and then refrigerate. Reheat on medium or in a 350 degree oven, stirring several times, until bubbly.

Print-friendly version of this post.

One Year Ago – Piri Piri Prawns
One Year Ago – French Lentil Soup
Two Years Ago – Spicy Chicken (or Turkey) Noodle Soup
Three Years Ago – My Favorite ChiliOr Click Here! for a complete list of and links to all the recipes on this blog!

What are you cooking this winter? Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

The January Thaw & Red & Green Salad

As I sit at my keyboard, I hear loud thumps and bumps around me. It started last night just as I was drifting off to sleep. It’s a bit discombobulating since my father is upstairs in bed recovering from surgery. With each crash and boom, I listen intently for a cry or moan for help. At least so far, it’s not been him. It’s only snow sliding from the roof.

Last summer we put a new roof on the old family homestead. Okay, as homesteads go, it’s not that old. More or less forty-six years to the day, we spent our first weekend in our little house in the woods. For my sister, brother and me, it doesn’t matter that we all have houses of our own; it is still a place we call home. This house, the lake and town witnessed so many of our firsts. First swim, first sail, first ski, first kiss, first beer and more, much more.

But back to the thumps and bumps. After the third, yes third, thirty-year roof called it quits after all of ten maybe fifteen years, we decided to take a different approach. The house now sports a slick metal roof. Yesterday morning, six or eight inches of snow were resting picturesquely on the peak. Then the annual January Thaw arrived. Warm air has turned the sheet metal into a Slip ‘n Slide. Great slabs of snow keep plummeting to the ground. I guess I will remain on edge until the roof is clean and clear.

But what is this thing called the January Thaw? Is it fact or fiction; another sign of global warming or some sinister extraterrestrial plot? Maybe it’s all a myth; an old wives’ or old skiers’ tale. According to meteorological scholars the January Thaw is real although not necessarily understood. That be-all, know-all source of the New England weather, the Old Farmer’s Almanac, agrees. These weather wizards call it a phenomenon or, better yet, a calendaricity. In other words, although we can observe it, we can’t really explain it. By all rights and reason it should be cold but it isn’t.

Year after year, usually in late January, a waft of warm air settles over New England. It stays for about a week and then leaves us back in the cold. It’s glorious when the Thaw is soaked in sunshine. Hiking trails are filled with smiling snowshoe and cross-country ski enthusiasts. They are joined by overjoyed dogs; absolutely delighted to have a sunny romp in the snow. Up on the mountain, skiers dump heavy parkas and helmets in favor of baseball caps and sweatshirts. Lunch hours are extended as most everyone finds an excuse to spend at least an hour or two outside.

Unfortunately, it’s not so glorious when the Thaw is soaked in rain. Basements flood. Ice dams form. No one wants to walk the dog. Once beautiful ski and hiking trails become obstacle courses of mud, rocks and ice. Cooped up inside to stay dry, cabin fever generally strikes within a day or two. It’s funny how wonderful 40 degrees and sunny feels but how horrible 40 degrees and rainy is. Okay, maybe not funny at all.

But then, just like that, an arctic blast comes down from Canada. Slushy snow and puddles freeze hard and fast. Black ice abounds. And any lingering question of why January is called the coldest month is put to rest.

Stay dry and bon appétit!

Red & Green Salad
Thaw or no Thaw – try this great winter salad. Roasting gives the garlic and shallot a sweetness which is nicely balanced with the bitter radicchio, salty cheese and crunchy nuts. Enjoy!
Serves 12

About 12 ounces mixed baby lettuces in red and green
1 head radicchio, thinly sliced
Roasted Garlic & Shallot Vinaigrette (recipe follows)
4 ounces feta or gorgonzola cheese, crumbled
1/4 cup pine nuts, chopped walnuts or sunflower seeds, toasted

In a large bowl, combine the lettuces and radicchio. Drizzle with enough Roasted Garlic & Shallot Vinaigrette to lightly coat and toss to combine.

Transfer to a serving platter, sprinkle with cheese and nuts. Serve immediately.

Roasted Garlic & Shallot Vinaigrette
Makes about 1 cup

3-4 cloves garlic, peeled
1/2 -1 shallot, peeled and quartered
1/4 teaspoon dried thyme
Kosher salt and freshly ground pepper
About 3/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon anchovy paste

Preheat the oven* to 350 degrees. Place the garlic and shallot in a small oven proof baking dish (I use a custard cup), sprinkle with thyme, salt and pepper, drizzle with a little olive oil and toss to coat.

Place the baking dish in the oven and roast until the garlic and shallot are very soft, about 20 minutes. Set aside to cool.

Put the roasted garlic and shallot, vinegars, mustard and anchovy paste in a blender, season with salt and pepper and process until smooth. With the motor running on low, slowly add olive oil to taste.

* If I don’t have anything else in the oven, I usually roast the garlic and shallots in the toaster oven.

Print-friendly version of this post.

One Year Ago – Spanakopita Triangles
Two Years Ago – Braised Red Cabbage
Three Years Ago – Apple Bread Pudding
Four Years Ago – Root ‘n’ Tooty Good ‘n’ Fruity Oatmeal CookiesOr Click Here! for a complete list of and links to all the recipes on this blog!

What are you cooking this winter? Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

It’s September – Time for a Break & Roasted Tomato Soup with Fresh Corn

Life changes gears on Labor Day. Families shift into overdrive with back-to-school, carpools, soccer practice, ballet class and homework. The snowbirds race around town with last minute errands and pack for the south. But not me. Always the contrarian, I’m doing my best to slow down. After another too busy summer, I think hope CAN find a minute for at least one deep breath.

After all, fall is my season. I love the almost summery days of September and October’s gorgeous colors. While I complain a little (okay, sometimes a lot) I don’t really mind those cold, rainy days in late October and November. I look forward to the first snowfall, even if it makes for a slippery Halloween. What better excuse to flop on the couch and read the day away? (If only it didn’t get dark so early!)

Just like the first day of school way-back-when, September means a new start. My brain is already churning with new ideas. Rather than rush, I think I’ll ease into the next set of adventures. Perhaps I should amend that and promise to try to take it slow for awhile. It could be my imagination or wishful thinking but for once there seems to be fewer things to juggle. Or maybe I’m just too pooped to mind if something, even two things slip and fall. Real or imagined, I’m pretty sure this lull won’t last more than a week, two tops.

In the meantime, the birds are singing, the crickets are chirping and my kayak calls. September is a wonderful time to be outdoors. As if by magic, the humidity gets sucked out of the air. The sun shines in a brilliant blue sky. The leaves start to turn red and gold. New Hampshire is at its best. I’m looking forward to a peaceful morning paddle with the loons and ducks on Pleasant Lake.

But it won’t be all get up and go out the door. A lazy morning is also on my agenda. Rain or shine, I want to spend at least one long, luxurious morning in my pajamas. No alarms. No to-do list. Not even an early morning walk. And definitely no multi-tasking. Unless you count sipping coffee while reading a good book multi-tasking. And if a book seems too taxing, I may have to indulge in an old movie or television rerun. (I have a thing for hottie detectives, in print or on film.)

And from there? Surprise me! I’d like to take each day as it comes for awhile. Of course a good long chat over a leisurely lunch, preferably on a terrace, sounds about right. An afternoon stroll through a farmers’ market or hike in the woods would be nice. And I can’t think of a lovelier way to end the day than watching the sun go down with good friends and a glass of wine.

Have a lovely September and bon appétit!

Roasted Tomato Soup with Fresh Corn
Our New Hampshire growing season will end all too soon but beautiful, garden ripe tomatoes and local corn are still plentiful. Take advantage of your local farmers’ market before the first frost hits. Enjoy!
Makes about 2 quarts

2 1/2 – 3 pounds tomatoes, peeled, cut in half and seeded
1 large onion, chopped
2 cloves garlic, minced
1 stalk celery, finely chopped
1 carrot, finely chopped
2-3 tablespoons olive oil
1 tablespoon balsamic vinegar
Pinch cayenne pepper or to taste
Kosher salt and freshly ground pepper
About 1 quart chicken stock
1/2 tablespoon fresh sage, chopped (or 1/2 teaspoon dry)
1/2 tablespoon fresh thyme (or 1/2 teaspoon dry)
1 bay leaf
4 ears fresh corn, kernels cut from the cob
1 cup half and half (optional)
Garnish: grated Parmigiano-Reggiano or Parmesan Croutons and chopped, fresh chives

Preheat the oven to 375 degrees.

Put the tomatoes, onion, garlic, celery and carrot in a large, shallow pan. Drizzle with olive oil and vinegar, sprinkle with cayenne, salt and pepper and toss to combine.

Roast for about 45 minutes or until the vegetables are tender and caramelized. Cool for 10-15 minutes, transfer to a food processor and process until smooth (or chunky if you prefer).

Put the tomatoes in a large pot, add the chicken stock, sage, thyme and bay leaf and bring to a simmer. Simmer the soup for 15-20 minutes. Add the corn kernels and simmer for 3 minutes more. Add the half and half, heat until steaming and serve with  Parmesan Croutons or a little grated Parmigiano-Reggiano and fresh chives.

Print-friendly version of this post.

One Year Ago – Grilled Ratatouille Stacks
Two Years Ago – Apple Crisp
Three Years Ago – Ravioli with Sage Pesto
Four Years Ago – Brie & Sun-dried Tomato Omelet

Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you spend September? Racing around or lying low? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Think Snow & Caribbean Black Beans

So what’s up with the weather this winter? Definitely not mountainous piles of snow. The long running joke about New Hampshire children’s oversized Halloween costumes (so they can fit over snowsuits and galoshes) was more than a light hearted tale this year. It snowed again over Thanksgiving. And then well, more or less nothing … or not much.

Meanwhile, the ski areas must be starting to feel a little like Sisyphus. In case you have forgotten, Sisyphus was the ancient Greek king known for his nasty temperament and murderous ways. As punishment the gods ordered Sisyphus to roll a big old boulder up a hill. Just short of the top, the boulder teetered, rocked and then rolled back down the hill. Sisyphus was forced to try again and again for all eternity. Instead of rolling rocks, the ski areas have been blasting their snow guns. They make some snow. It starts to build up. They make some more. Then it rains, not just a little but a lot.

I’m not sure what the ski areas did wrong but I wish they’d repent and soon.

This is not the first time New England has been plagued with a snow drought. A drive through the region’s hills and mountains will reveal hundreds of now defunct ski areas. Sometimes faint, sometimes pronounced you can see the slopes from the road. A hike up and around the trails might reveal a few old sheds or a rusting Ford pick-up, maybe two. Mostly small family businesses, these ski areas delighted their local communities. Unfortunately, they fell apart when Mother Nature refused to cooperate with snow for one too many years.

My sister Brenda and I learned to ski at just such a place. Priest’s Ski Area had no glitz or glamour but it did have an outhouse. An apple orchard in the off-season, the hill had more than half a dozen slopes and a handful of rope tows. There was nothing high tech about those tows. The ropes flew around the axels of ancient Ford pick-ups trucks. Gas was cheap in those days and a daily lift ticket cost a dollar.

With the pick-ups’ engines racing in overdrive, the ropes spun at breakneck speed. Or at least fast enough jerk the arms out of a little girl’s sockets. Filled with both trepidation and excitement, Brenda and I edged our way to the front of the line. Finally it was our turn to grab the perilous rope. There was no kindly lift attendant to help us, only a long line of increasingly impatient skiers to coax or, more likely, jeer us on. Taking a deep breath, we grabbed the rope and, hanging on for dear life, were whipped up the hill.

Of course there was no snow making or grooming equipment. What you got … apple trees, a few rocks and some ice patches … was what you got. The January Thaw played havoc with the slopes. An early spring was dreaded. With a little luck there’d be enough snow to ski for six, maybe eight weekendss. With a lot of luck, the season started with a white Christmas and lasted until mid-March.

When we got a bit more adept, Dad took us north to New Hampshire and King Ridge. It was a real step up. The trails were longer and there were no apple trees to dodge. King Ridge didn’t have snowmaking, that came much later, but it had giant Snowcats and the slopes were lovingly groomed every night. Even more important, there T-bars, not death defying rope tows run by ancient Fords.

Like many ski hills throughout New England, both King Ridge and Priest’s Hill fell victim to a string of poor snow years. The land was sold and, sadly, houses now sit on our old winter playgrounds.

Think snow and bon appétit!

Caribbean Black Beans
.

Side dish or the main event, these beans are perfect on a cold winter night. Whether you are hosting a party or a guest at a potluck, make up a batch for the Super Bowl. Go Pats! Enjoy!
Serves 8-12

.

.

1 pound dried black beans
12-16 ounces hot (or sweet) Italian sausage, casings removed
Olive oil
2 onions, peeled and finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
1 red bell pepper, finely chopped
4 cloves garlic, peeled, finely chopped
1 tablespoon (or to taste) chopped jalapeno pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
Kosher salt and freshly ground pepper to taste
1 tablespoon brown sugar
1 bay leaf
2 strips orange peel, about 4-inches long
Juice of 1 orange
Juice of 1 lime
1/4 cup espresso
1/4 cup rum
Garnish: chopped cilantro

Pick over the beans and discard any stones or shriveled beans. Rinse well and soak in 6-8 cups of water in the refrigerator overnight.

Breaking up the sausage into pieces, sauté over medium heat until cooked through, remove from the pan, drain and let cool. When it is cool enough to handle, finely chop the sausage.

Heat a little olive oil in a large casserole over medium heat. Add the onions, carrots, celery, bell pepper, garlic, jalapeno, oregano and cumin, season with salt and pepper and sauté until the onion is translucent.

Drain and rinse the beans and discard the soaking water. Put the beans in the pot with the vegetables. Add 5-6 cups of water, the bay leaf, brown sugar and stir to combine. Bring to a boil, reduce heat to very low, cover and simmer until beans are tender about 1 – 1 1/4 hours.

Add the espresso, orange and lime juice and rum and continue cooking, uncovered, for an additional 15 minutes. Sprinkle with chopped cilantro and serve hot with rice.

The beans are even better if you make ahead. Cool to room temperature, cover and store in the refrigerator for several hours or overnight. Gently reheat on low heat.

Print-friendly version of this post.

One Year Ago – Fettuccine with Escarole, Radicchio & Mushrooms
Two Years Ago – Cassoulet
Three Years Ago – Caribbean Fish Stew

Or Click Here! for a complete list of and links to all the recipes on this blog!

Will you celebrate Australia Day? What are you cooking? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

Surviving November & Roasted Carrots with Pearl Onions

With Halloween we turn the page to November, a dreary month with icy rain and slushy snow. The kayak has been put away until spring but the chairlifts are still sitting idle on the mountain. Thank goodness for Guy Fawkes, Al Capp, Sarah Hale and the Philadelphia Police Department. Wittedly or not, this quartet brought us reprieve from the dark days of November. Each in their own way gave us something to celebrate during this lackluster month.

Guy Fawkes Night on November 5th commemorates the failed attempt to blow up the English House of Parliament by Fawkes and friends in 1605. It is celebrated with bonfires and fireworks. Having heard a few pops over the Columbus Day weekend, I know that many of you re still have a stash of fireworks. Cocktails on the deck around an outdoor fire pit and few bottle rockets sounds like a delightful way to spend an hour or two. I’m betting your neighbors will be happy that you set off your fireworks during the cocktail hour instead of the middle of the night!

If it wasn’t for Al Capp we wouldn’t have Sadie Hawkins Day. In case you don’t remember him or missed his satirical hillbilly tales, humorist, Al Capp had a forty year run in the funny papers. Capp is generally applauded as one of the top ten cartoonists of all time. Lucky for us, he invented Sadie Hawkins Day and set it in November. November 13th to be exact. I’m not sure if anyone celebrates it any more but I do remember Sadie Hawkins dances in college. Why not invite your sweetheart (or that cute guy you met last month) out for a romantic dinner?

Thanks to Sarah Hale we have Thanksgiving Day in November. With not much else going on, I spend a fair amount of time anticipating and planning the big feast day. My dad is also a fan and has already reserved the turkey. (Which I will cook, deaf to his running commentary and advice.) Born in Newport New Hampshire (yes Newport), Mrs. Hales was the author of Mary Had a Little Lamb and editor of Godey’s Lady’s Book, a wildly popular and influential women’s magazine in the 1800’s. It was Mrs. Hale who urged Abraham Lincoln to proclaim a national day of Thanksgiving.

Although he did not decree turkey and cranberry sauce, the President declared Thanksgiving on the last* Thursday of November. Known to suffer from melancholia, Lincoln might have picked November as a way to brighten an otherwise dull month. The pilgrims celebrated the first Thanksgiving in July but I’m glad it was moved to November. It just wouldn’t be the same if we celebrated with a chicken barbecue.

The day after Thanksgiving has been a big shopping day for decades but was not dubbed Black Friday until the mid-1960s. Frazzled by massive traffic jams, the Philadelphia Police Department gave it the name. The frenzied shopping day is fueled by deep discounts and predawn opening hours. Without a doubt, it is the most glorious day of the year for shop-til-you-drop-aholics. I think a quiet day at home making a big pot of turkey soup sounds like a much better idea.

Enjoy November and bon appétit!

* Congress moved Thanksgiving to the fourth Thursday in November in 1941.

Roasted Carrots & Pearl Onions

Throughout November I’ll be passing on recipes and advice for that feast of feast, Thanksgiving. I’m pretty sure these carrots will be on my menu. The leftovers* make a great soup! Enjoy.
Serves 6-8
.
.
.
3 pounds carrots, peeled and sliced on the diagonal
1 pound frozen pearl onions
Extra virgin olive oil
Apple cider vinegar
1/2 tablespoon fresh thyme or 1/2 teaspoon dried
Kosher salt and freshly ground black pepper to taste

Preheat the oven to 375 degrees.

Put the carrots and onions on baking sheets in a single layer. Using a 2-to-1 ration, drizzle with enough olive oil and cider vinegar to lightly coat. Sprinkle with thyme, salt and pepper, toss to combine and re-spread the vegetables in a single layer.

Bake uncovered at 375 degrees, stirring once or twice, for 30 minutes or until the vegetables are browned and tender.

Can be made ahead. Cool to room temperature and store covered in the refrigerator. Transfer to a baking dish and reheat at 350 degrees for 15 minutes or until piping hot.

* I always make enough for leftovers and roast a few stalks of chopped celery for the soup.

Roasted Carrot & Onion Soup
A wonderful use of the leftovers!

Leftover roasted carrots and onions (and celery – optional)
Chicken, turkey or vegetable stock
Cream – optional
Kosher salt and freshly ground pepper to taste
Garnish: fresh chopped chives
.
.
.
Toss the vegetables in the blender with enough stock to cover. Process until smooth. Add more stock until you reach the desired consistency.Put the soup in a pot with a bay leaf and bring to a simmer over medium heat. Reduce the heat to low and simmer for 10-15 minutes. If you like, add a touch of cream season to taste with salt and pepper and reheat to steaming. Serve garnished with chopped chives.

Like many soups, this one is best made ahead of time. Cool, cover and refrigerate for several hours or overnight. Reheat over low heat until steaming.

Print-friendly version of this post.
One Year Ago – Roasted Butternut Squash Risotto
Two Years Ago – Roasted Brussels Sprouts with Pearl Onions
Three Years Ago – Mexican Chicken Soup

Do you have a favorite Thanksgiving side dish? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new stories and recipes.

Want more? Feel free to visit my photoblog Susan Nye 365 or click here for more recipes and magazine articles or here to watch me cook! I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.

© Susan W. Nye, 2011

Stop the Presses – Maine Governor Declares October Lobster Month & Lobster Mac & Cheese

Who’d a thunk it? That New England could be blessed with gorgeous foliage and big, beautiful lobsters all in the same month. When most people think of lobster, they think of the Fourth of July. If you’ve been around long enough you may remember huge clam bakes on the beach over Labor Day Weekend. How could you forget the backbreaking work of digging a giant hole in the sand and filling it with seaweed, lobster, clams, corn and sausages? Or maybe you’ve forgotten all the work and just remember the fun that came afterwards. Anyway most towns passed laws banning ginormous holes and open fires on their beaches two or three decades ago.

But bans and can’ts are the mother of many inventions. Several clever lobster lovers and chefs have come up with ingenious ideas for cooking these delicious crustaceans. Many involve twenty gallon trash cans, slow steady fires and seaweed. Before you melt your trash can (your old Rubbermaid won’t do, you’ll need a non galvanized steel model) or get cited for a bonfire in your backyard, consider cooking them inside . You can always bring them out to the picnic table with lots of fanfare and flourish. A few theatrics will make everyone forget that you cooked them on the stove. And if someone makes a fuss, well, just take them off your list for next year.

A big, oversized kettle will do the job in no time. And once you buy one, you’ll wonder how you ever survived without a twenty or thirty quart kettle. Finally, you’ll have a pot large enough to make chowder or chili for the entire neighborhood. It will also come in handy when you want to turn the Thanksgiving turkey bones into a nice rich stock. (In case it’s slipped your mind, Thanksgiving is right around the corner.)

But back to lobster and why October is the perfect month for a lobster feast. A few years ago I was writing a story on eating locally and met one of New Hampshire’s lobstermen. Among other lobster trivia, Bobby Nudd told me that the fall was the best time to eat lobster. That’s when the catch is plentiful and therefore cheap. Sounds to me like the perfect combination for any thrifty New Englander. As we ended the interview, Bobby left me with one particularly wise piece of advice, “You haven’t had enough until the butter is dripping off your elbows and you can’t get out of the chair.”

If we’re lucky, we’ll have one more warm and wonderful Saturday or Sunday afternoon before we hit nearly-winter, early-winter, well-and-truly-winter and will-winter-never-end. That’ll be the day to drag the picnic table around the backyard until you find a sunny spot and gather everyone together for lobster. Can you think of anything better than one last lobster feed, especially if it is against a gorgeous backdrop of red and gold? In a week or two, a long and lazy meal outdoors will be nothing more than a sad and distant memory.

And what if the weather doesn’t cooperate or too many soccer games get in the way or you just can’t seem to get organized for a backyard bash? Well, you can still enjoy lobster. You might even want to take it up a notch with an elegant lobster stew or homey lobster and corn chowder. Then again with cooler weather, maybe only a comfy, cozy, absolutely decadent lobster mac and cheese will do.

Enjoy Lobster Month and bon appétit!

Mac & Cheese with Lobster & Sundried Tomatoes
This rich and decadent dish is best served after a busy day raking leaves or a long hike! Enjoy.
Serves 8-12

3-4 (1 1/2 pound) lobsters
Olive oil
1 shallot, diced
cheeses, grated
3/4 cup white wine
1 bay leaf
2 cups heavy cream
Kosher salt and freshly ground pepper
Pinch nutmeg
1 pound pasta – cavatappi, medium shells, penne or elbow macaroni
1/2 cup oil-packed sundried tomatoes, well drained and chopped
1/2 cup Panko bread crumbs
1 tablespoon butter
1 teaspoon herbs de Provence
4 ounces Parmigiano-Reggiano or a 50/50 mix of Parmigiano-Reggiano and Pecorino Romano
4 ounces Fontina cheese, grated

In a large pot of boiling water, cook the lobsters for 6-8 minutes. When shells are bright red, remove the lobsters from the pot and immediately throw them in ice water. Remove the claw and tail meat, cut into bite-sized pieces and store in the refrigerator until ready to use.

Heat a little olive oil in a sauce pan over medium heat; add the shallots and sauté until translucent. Add the white wine and bay leaf. Raise the heat to medium-high and cook until the wine is reduced by half. Add the heavy cream, nutmeg and season with pepper to taste. Let the cream come just to a simmer. Reduce the heat to low and let the cream simmer and reduce for 15 minutes.

Meanwhile, cook the pasta, according to package directions less 1-2 minutes in a large pot of well-salted boiling water.

While the cream is reducing and the pasta is cooking, melt the butter in a skillet. Add the breadcrumbs and herbs and sauté until the breadcrumbs are golden brown. Transfer the breadcrumbs to a bowl and cool to room temperature. Add 1/4 of the Parmigiano-Reggiano and toss to combine.

Drain the pasta and return it to the pot. Stir in the cream, add the Fontina and the remaining Parmigiano-Reggiano and toss to combine. Check for seasoning and add salt and pepper to taste. Add the lobster and sundried tomatoes and toss to combine. Cover and cook over low heat until the cheese has melted and the lobster is cooked through, 3-5 minutes.

Give the pasta a final stir, spoon into shallow bowls and sprinkle with the cheesy breadcrumbs.

Print-friendly version of this post.
One Year Ago – Sausage, Kale & Potato Soup
Two Years Ago – Soupe au Pistou
Three Years Ago – Mulled Cider

Do you have a favorite lobster recipe? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new stories and recipes.

Want more? Feel free to visit my photoblog Susan Nye 365 or click here for more recipes and magazine articles or here to watch me cook!I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.

© Susan W. Nye, 2011

Weekend Special – Dark & Stormy!

WOW! The potential is real for the strongest hurricane hit on the Northeast in at least a couple decades this weekend! Forget dinner parties and entertaining, it sounds like we’ll be battling high winds and torrential rain.

Still, ya gotta eat! If the power goes out you may need to do some Cooking Straight from the Pantry. (Of course I’m assuming you have a gas stove like I do.) Then again, with no power, you may need to clean out the freezer! I’ve got a couple of strip steaks in my freezer. (‘m not sure but I think I have a nice chunk of gorgonzola, so I can make one of my favorite sauces to go with it. There is a beautiful Pork Tenderloin in there as well. It will be perfect hot off the grill.

What to go with it? With all the excitement, I’d keep it simple. Grilled Zucchini or Corn and a Green Salad should do it. If the powers out, dessert’s easy – whatever ice cream or Gelato is rapidly melting in the freezer!

And finally, what to drink? A Dark & Stormy of course!

Dark & Stormy

1- 2 ounces dark rum
4-6 ounces ginger beer
Lime wedge

Fill a tall glass with ice cubes, stir in the rum and the ginger beer. Top it off with a squirt of lime and enjoy!

Stay safe and dry this weekend and bon appétit!

How will you ride out the storm? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011

The Glad Family & Lobster with Corn, Tomato & Arugula Salad

A few years before he retired my dad realized a lifelong dream. He bought a catboat. It wasn’t his first. He’d had several; starting with the fixer-upper he bought in 1948. While it might not have been his first, it had just about everything he ever wanted, including my mom as First Mate.

At thirty feet, it was large enough to take a slew of friends for a day sail or even the weekend. I suppose if he had wanted to, and Mom had let him, he could have sailed his catboat around the world. It had a tiny kitchen or galley, a miniature bathroom or head and enough room to sleep two sort-of-comfortably or cram six in like sardines.

The boat was docked in Rhode Island, near Newport. Being in Newport was a real plus and he never had trouble rounding up a crew. With lots of posh restaurants and overpriced boutiques, it’s the perfect spot for wining, dining, shopping and people watching. Then again, Newport was only his home port. The Captain and his lady took several trips to the Cape, Nantucket and Martha’s Vineyard.

His dream come true, it was all sunny skies and clear sailing. Except when it rained. As soon as rain started to pitter and patter on the deck, the already small cabin seemed to shrink. The glamour of Newport quickly faded and the lively town was just another soggy tourist trap with overpriced t-shirts. Even the most loyal of old friends jumped ship and headed home.

And then of course, there were times when rain or shine we were forced to sail. I remember one particular trip. It started bright and sunny with a perfect breeze. I was home from Switzerland for a week or two and Dad took all of his girls for an overnight sail to Martha’s Vineyard. My mother, my sister Brenda, her daughter Gillian and I were delighted to spend a day or two on the ocean blue.

The first day was glorious, ideal sailing weather with blue skies and fair winds. We dropped anchor just off shore of the little fishing village of
Menemsha in plenty of time for a walk on the beach and a swim. The sunset was spectacular, the company was more than jovial and the lobster and blueberry pie at the local inn were both superb. Everything was perfect until we woke the next morning to the drum of rain on the deck. It was no gentle mist or pit or pat but a steady downpour.

The merits of staying put versus sailing through the storm were briefly debated. In the end we agreed to a speedy return rather a soggy day in the tiny cabin. And speedy it was. Not just rain, there was a full-out gale blowing as we headed back to Newport.

The Skipper and First Mate put on their bright yellow rain slickers. The rest of us improvised. Dressed to kill in oversized trash bags, Brenda, Gillian and I became the Glad Family. Brenda Glad, Gillian Glad and Susie Glad. Puns and jokes were thrown about as we tore through the pounding rain and the dark grey waves at breakneck speed. It was a wet and wild ride back to Newport with much (verging on hysterical) laughter.

Although it’s been years, I still remember the Glad family every time I see someone caught in the rain and clad in a trash bag. It still makes me giggle. I wish you all a great summer and hope that you can find a little something to smile about on the next rainy day.

Bon appétit!

Lobster with Corn, Tomato & Arugula Salad

.
What could be better than a colorful salad on a warm summer night? This salad is perfect for a picnic on the deck or beach. Enjoy!
Serves 6
.
.
.
.
.
.
3 ears of fresh corn, about 1 1/2 cups corn kernels*
1/2 cucumber, peeled, seeded and chopped
1-2 scallions, thinly sliced
Lemon-Basil Vinaigrette (recipe follows)
8 ounces arugula
9 red grape tomatoes, halved
9 yellow pear tomatoes, halved
Lobster meat from 6 (1 1/4 – 1 1/2) pound lobsters*

Fill a large pot about three-quarters full with water. Bring the water to a boil; add the corn and cook for 2-3 minutes. Remove the corn from the boiling water and plunge in an ice water bath. When the corn is cool enough to handle, cut the kernels off the cob and put them in a large bowl.

Add the cucumber and scallions to the corn. Add a little Lemon-Basil Vinaigrette and toss to combine. Let rest for 15-20 minutes or up to a couple of hours to combine the flavors.

To plate: toss the arugula in a little vinaigrette and arrange on a large platter or individual plates. Top the arugula with the corn mixture. Artfully arrange the lobster and tomatoes on top of the salad. Drizzle a little vinaigrette over the lobster and tomatoes and serve.

* Don’t know how to cook a lobster? Try Joe Nye’s Recipe for Perfect Lobster.
* When fresh corn is not available, use frozen shoepeg corn. Just thaw and drain.

Print-friendly version of this post.
One Year Ago – Greek Green Beans
Two Years Ago – Blueberry Pie
Three Years Ago – Grilled Lamb

What’s your sailing story? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or photoblog Susan Nye 365. You can find more than 250 recipes, links to magazine articles and lots more on my website. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.©Susan W. Nye, 2010