A very non-traditional winter holiday to you!

We did not get into the traditional Christmas at our house this year. The Kids left a few days before for Florida with mom & grandma and we were running behind in everything. We were lucky enough to go to my sister's so we could spend Christmas eve & Christmas day with her family and my dad & his wife. Christmas is much more fun when you have small children who still get caught up in the excitement of it!
Our cork Christmas tree was the only tree that went up in our house. It seemed wasteful to spend money on a tree just for the sake of having a tree, but I did take the time get my annual ornament. I have gotten an ornament every year since my husband & I were engaged and plan to continue this regardless of the tree situation. This year, I went a step farther & made an ornament. One of the benefits of working at an arts center is that you get to experience art every day and even try something new if the mood strikes. This year, I decided to try blowing a hot glass ornament. I had lots of help (Thanks Ben!) but this is what I made

If ya have a chance to do this, I totally recommend it. I had a blast & have a great ornament!

Since the kids were on their way to warmer climes, and we were going over the river & through the woods, we didn't want to do a traditional Christmas dinner. We chose instead an warming winter meal from my latest library book.
In this case, the "Balti" is they style of cooking, Indian-by-way-of England, and the way it is cooked, in that large wok-like pan. We chose most of our menu from this book.

• Balti Butter Chicken
• Balti Baby Vegetables
• Naan
• Tandoori Style Salmon from my own collection of recipes

Do ya wanna see?

The Butter Chicken was unbelievable (ok, they had me at "butter") It was marinaded in a thick yogurt and spice mixture for about 8 hours then cooked on the stove top in a traditional wok with, you guessed it, butter (I couldn't find a Balti at the local kitchen shop). In looking at other recipes on the world wide web, I think I could have done a version cooking directly in the clay dish and been equally as traditional. This was a flavorful, but mellow chicken dish that was super easy and will hit the table again soon!

I loved the tenderness and bright flavor of the baby vegetables (I used new potatoes, baby zucchini, baby carrots, cherry tomatoes and chick peas) This was tasty, the sauce was a little over-zippy, but mellowed to a nice level on the leftovers (usually it goes the other way, hmmm). Not sure I would do this again unless I can find cheaper baby vegetables. It seems that you pay for the cute factor. Maybe in spring!

The naan was a decent bread, (seen here pre-oven) it didn't look or taste like naan to me. That is something that I will work on for the next time, though I think I need to forgo the oven in favor of the grill for this.

Oops, no picture of the salmon. It was very tasty and went quickly though. We had a blast doing a non-traditional dinner and will likely hit this cookbook a couple more meals before the due date! I can't wait.

So, what kind of food did you eat over the holidays? Any new favorites?

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Breathing In, Breathing Out

After letting the stress get to me, I let let it go. At least some of it.
Of course, one of the best stress relievers is comfort food.
So this weekend's foray into comfort food was a couple of fall favorites. Perfect for the dreary days we've had.
The first was my Papa's Paprikas (paprikash). My father always had his specialties, but he began really cooking for himself about 9 years ago, after my mother passed away. About 6 months after she passed, he had a business trip that took him to Europe. He and my mom lived in Germany when they were first married, so he took the opportunity to return to some of the places they had visited, but also had the time to check out some of his family back life. He spent a few days in Hungary, trying to track his mother's roots and eating food that reminded him of his youth. After this trip, he mad a mission of making a good, Hunky Paprikas. Emphasis on good!
So, like he made his recipe his own, I have made his recipe my own.
I don't have any pictures, because of technical difficulties (that Rex, couldn't stand the camera & hid the battery from me. the scoundrel!) I promise I'll have details soon, but I left my notes in the kitchen...

But I will say that the paprika's is a stew that warms you inside & out and sweet of the red peppers with the zip of some good hot paprika is enough to keep the boogeyman at bay!

Since I found the red peppers at a great price at a road-side stand in the middle of nowhere and some gorgeous eggplant alongside, I took advantage of them for my other comfort meal. This is one of those rare recipes that I make almost exactly as written. Just haven't found much in need of change. If you really have your act together & think about it in advance, you can roast the eggplant & red pepper early in the day and get rid of that chore. Don't skimp on the lemon or the Parmesan, those little garnish make the soup! Enjoy!

Roasted Red Pepper & Eggplant Soup
Bon Appétit March 2001

The Stuff
2 eggplants (about 2 1/2 pounds total), halved

4 red bell peppers (about 22 ounces)

1/4 cup olive oil
2 medium onions, chopped (I usually add a shallot, too)
1 medium leek, halved lengthwise, thinly sliced crosswise (white and pale green parts only; about 2 cups) (I used 2 big, because that what was fresh & I didn't want the second to go to waste)
6 large garlic cloves, minced
8 cups chicken stock or canned low-salt chicken broth
3 tablespoons tomato paste
1/4 cup chopped fresh basil
2 tablespoons chopped fresh thyme

3 tablespoons unsalted butter
1 1/2 tablespoons fresh lemon juice
Parmesan cheese shavings

The Method
Preheat oven to 450°F. Line rimmed baking sheet with parchment paper. Pierce eggplants all over with fork. Transfer, cut side down, to baking sheet. Roast until tender, about 45 minutes. Cool slightly. Remove peel and discard. Cut eggplants into large pieces. Rinse eggplant pieces under running water. Drain well. Set aside.

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed and coarsely chop peppers.

Heat oil in large pot over medium-high heat. Add onions and leek and sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Stir in eggplant, peppers, chicken stock, and tomato paste. Bring to boil. Reduce heat to medium and simmer uncovered until vegetables are tender, about 45 minutes. Stir in basil and thyme. Cool slightly.

Working in batches, puree soup in blender until smooth. Return soup to pot. Season with salt and pepper. Add butter and lemon juice; stir over low heat until soup is heated through, about 5 minutes. (Can be made 1 day ahead. Cover and chill. Bring to simmer before continuing.) Transfer to large bowl; garnish with Parmesan.

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