50 Women Game Changers in Food - #17 Dorothy Hamilton - Maple Syrup + Thai Chicken Thighs with Garlic and Lime

From the kitchen of One Perfect Bite...Dorothy Hamilton is an educator and entrepreneur who many consider to be a gastronomic visionary. She attended Newcastle University in England in the late 60's, and following graduation joined the Peace Corp. She spent the next three years in Thailand where she was first introduced to French and Thai cuisine. She returned to New York City during the recession of 1974 and her English major and volunteer experience made it difficult for her to find employment. By default, she went to work for her father who ran a trade school in the city, and learned she loved working with students. She also loved cooking, and following visits to European culinary schools, convinced her father to open a culinary trade school. In 1984 she started a small cooking school called The French Culinary Institute. It, along with The School of Italian Studies, came to be housed under the umbrella of The International Culinary Centers which she also founded. As CEO of this prestigious institution, she became one of the most influential forces in the American culinary scene. The awards she has won while in that position are simply too numerous to mention here. She has been recognized by Gourmet Live and holds position #17 on their list of the 50 Most Influential Women in Food.

She has, however, presented a problem for those of us who participate in the weekly challenge that recognizes these women. While she writes with authority about food, she does not write cookbooks. After considerable searching, I found only one recipe that came from her hand. It is for maple syrup that she made with her daughter, Olivia. I found the recipe buried in an article she had written for her own blog, "Love What You Do!" which you can be found here. I'm including a snippet that actually has instruction for cooking down the sap. Here it is.

Maple Syrup

"Cooking down the sap is the easy part until the end. It takes approximately 10 gallons of sap to make one pint of syrup. I start my syrup outside because of all the steam. The only other technique you need to employ other than boiling is filtering. As I said, insects love the sap too, so before your initial boil run the sap through 4 layers of cheesecloth. I pour the sap through a large colander into a huge lobster pot and let it boil most of the day over a propane flame outside. Once it boils down to a size that will fit in a stock pot in the house I filter it again through 4 layers of cheesecloth and bring it inside to the stove. Syrup boils at 7 degrees above the boiling point of water (212 degrees). I use a candy thermometer to watch how it goes. The syrup starts off either clear or cloudy white. As it boils down it gets a rusty hue. In the pot on the stove the color deepens and deepens. Then all at once it bubbles like crazy into a caramel color and you smell the syrup almost on the point of burning. Fast,fast, fast get it off the heat. Filter again while it is at least 160 degrees and put in sterilized glass, tin or heavy plastic containers. Seal and then turn upside down to lock the seal."

Now, I am uncomfortable leaving you with a non-recipe recipe, so I did some more digging. I was able to find a series of recipes that were developed for Dorothy Hamilton by Chef Bobo, the public persona of Robert Surless, who I believe is an instructor at the ICC. She apparently cooks for her family several times a week and wanted recipes that were fast and easy to prepare. Because she was dieting, the recipes also had to be low in calories. I found his recipe and accompanying photo on the Food and Wine site, which you can find here. The dish has the sweet, salty, sour and spicy flavors we've come to associate with good Thai Cooking.

Thai Chicken Thighs with Garlic and Lime

Ingredients:
1 1/2 lbs. skinless, boneless chicken thighs
freshly ground black pepper
2 large garlic cloves, minced
2 1/2 tablespoons minced cilantro
1 1/2 tablespoons Asian fish sauce
1 teaspoon brown sugar
1/2 teaspoon chili powder
1 1/2 teaspoons finely chopped basil
1 1/2 teaspoons finely chopped mint
2 tablespoons vegetable oil
lime wedges, for serving

Directions:
1) Season chicken with pepper. In a bowl, mix garlic with 2 tablespoons of cilantro, fish sauce, brown sugar and chili powder. Rub over chicken and let stand for up to 1 hour.
2) In a small bowl, toss remaining cilantro with basil and mint.
3) In a large nonstick skillet, heat oil until simmering. Add chicken and cook over high heat, turning once until cooked through, 6 to 7 minutes. Cut each thigh into 3 or 4 pieces. Transfer the chicken to a platter and scatter the herbs all over. Serve with the lime wedges and brown rice. Makes 4 servings.

The following bloggers are also featuring the work of Dorothy Hamilton today. I hope you'll visit all of them. They are all great cooks who have wonderful blogs.

Val - More Than Burnt Toast
Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living
April - Abby Sweets
Katie - Making Michael Pollan Proud
Mary - One Perfect Bite
Kathleen -Bake Away with Me
Viola - The Life is Good Kitchen
Sue - The View from Great Island
Barbara - Movable Feasts
Kathleen - Gonna Want Seconds
Amy - Beloved Green
Jeanette - Healthy Living
Linda - Ciao Chow Linda
Linda A - There and Back Again
Martha - Lines from Linderhof
Nancy - Picadillo


Next week we will highlight the career and recipes of Clotilde Dusoulier. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Saturday, October 1st.

Merhaba - Greetıngs from Turkey

Merhaba (Hello)

I had forgotten the noise and crowds that make Oktoberfest such an extravaganza. I had also forgotten the glories of German beer and sausage, and the absolute wonder of the bread and pastry for whıich this country ıs known. I have a weakness for really good pastry, and, while standing in line to buy my baker's dozen, recalled an incident from a Chrıstmas season decades ago. I walked into my kıtchen one December mornıng to fınd my then 3 year old daughter asleep on the floor, surrounded by the open cans in which I kept my holiday cookıes. She had found my laır and had a feast while the rest of us slept. She stuffed herself and then fell asleep at the scene of the crime. It must be genetıc. At least that's the excuse I'm using to explain my arrival in Turkey wıth a large sack of German pastries ın hand. Sharing is proof positive that I come ın peace. Take me to your leader!

Thıs ıs the first chance I've had to get to a computer. Ours is a trıp in search of a 36 hour day. It started quıte early this mornıng wıth a prıvate cookıng lesson and we have just returned from a long, but lovely, afternoon touriıng the underground cities and cave homes and churches of Cappadocia. The landscape here is stunnıng and one that pictures don't really capture well. We stıll have a lecture to look forward to this evenıng. The food in Turkey is wonderful, but I'll save that for the weekes to come. Stay well. Blessıngs...Mary

Couscous and Cranberry Salad

From the kitchen of One Perfect Bite...This is a really simple chop and chill salad. It was originally developed for picnics and al fresco meals, but I've recently started to use it for covered dish suppers and winter buffets. There is always a lot going on in my kitchen and various commitments have created a real need for dishes that are fast and simple to prepare. If you lead a busy life and are looking for recipes that will make your life easier, I think you really will enjoy this flavorful salad. Here's the recipe.

Couscous and Cranberry Salad...from the kitchen of One Perfect Bite

Ingredients:
1 package plain couscous
1 cup dried cranberries
3/4 cup chopped green onions
3/4 cup chopped sweet yellow or red pepper
3/4 cup slivered almonds, toasted
1/3 cup lemon juice
1/4 cup olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:
1) Prepare couscous according to package directions. Transfer to a large bowl; fluff with a fork. Cover and refrigerate for 30 minutes or until chilled. Stir in cranberries, onions, yellow pepper and almonds.
2) Whisk lemon juice, oil, paprika, salt and pepper together in a small bowl. Pour dressing over salad and toss to coat. Season with salt and pepper to taste. Cover and refrigerate until serving. Yield: 14 servings.









One Year Ago Today: Zucchini Muffins















Two Years Ago Today: Bierstube Pork with Noodles









You might also enjoy these recipes:
Green Israeli Couscous Salad- Joy the Baker
Corn and Radish Couscous Salad - Simply Life
Basil Couscous Cakes - Deelicious Sweets
Zucchini Couscous Salad - Beloved Green
Tunisian Couscous - The Kitchen Witch

Creamy Corn Casserole

From the kitchen of One Perfect Bite...I often serve this casserole when I have a crowd for dinner and the main course is going to be a plain roast beef or turkey. It's very easy to make, but it gives the appearance of being involved and makes people feel special and fussed over. The dish is very nice when it's made with frozen corn, but it becomes extraordinary when it is made with corn just off the cob. If you decide to use fresh corn, some basic conversion will be necessary. A 10-ounce package of frozen corn contains about 1-3/4 cups of kernels. It takes 2 to 3 ears of corn to yield that amount. Fresh or frozen, you'll need a total of 3-1/2 cups to feed six people. There is one other item of note. The sour cream used in the casserole should be brought to room temperature before it is added to the corn. Sour cream will curdle if it's allowed to boil. Having the cream at room temperature allows the casserole to heat through before the cream has the chance to separate. This is a nice dish to serve on special occasions. I know those of you who try it will enjoy it. There is nothing here not to like. Here's the recipe for my creamy corn casserole.


Creamy Corn Casserole...from the kitchen of One Perfect Bite

Ingredients:
2 packages (10 ounces each) frozen corn
1 medium onion, chopped
1/4 cup chopped celery
1/3 cup butter, cubed
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon dried savory
1/2 teaspoon white pepper
3/4 cup sour cream, room temperature
1 teaspoon lemon juice

Directions:
Cook corn according to package directions. Meanwhile, in a large saucepan, saute onion and celery in butter until tender. Stir in the parsley, salt, savory and pepper. Drain corn; add to onion mixture. Stir in sour cream and lemon juice. Yield: 6-8 servings.








One Year Ago Today: Mushroom Galette


















Two Years Ago Today: Apple Slice








You might also enjoy the recipes:
Sagaponak Corn Pudding - Inspired 2 Cook
Fresh Corn Casserole - Deep South Dish
Dutch Oven Corn Casserole - Farm Girl Gourmet
Fresh Tex-Mex Corn Casserole - Cooking for My Peace of Mind
Spicy Corn Casserole - Evil Chef Mom

Cauliflower and Walnut Cream Soup

From the kitchen of One Perfect Bite...This soup is an example of a dish I never would have made in the days before you joined me at the table. I did not like cauliflower and the pictures I had seen of soups made from it look bland and unappealing. Had it not been for one I was served while traveling, that would probably still be the case. I liked that soup well enough to look for recipes that would allow me to duplicate it once I was home. I found one in a book called The Soup Bible. Their recipe used just five ingredients and was table ready in less than an hour. My readers, at the time, were looking for really easy recipes that could be prepared quickly. I thought this would be perfect for them if it passed the taste test. I set to work and prepared the soup, following specifications to a tee, save for the fact that I used brown chicken stock to make it. I had no clear broth in the house and decided to go with what I had, rather than make a market run. That proved to be a mistake, not from a taste perspective, but because of the color it gave the soup. It should be creamy white and mine was beige. Bob and I each had a bowl of it and despite the color, thought it was great. I decided to hold off on pictures until I had the morning light, so I poured the soup into a container, gave it a good stir and put it in the refrigerator for the night, never thinking that the paprika, that had been used as a garnish was now incorporated into the soup. The next morning, bright eyed and bushy tailed, I got ready to photograph my creation, only to find the beige soup of the previous evening was now verging towards brown on the light spectrum. I never posted the recipe, but I thought the sight of my brown cauliflower soup might bring a smile to your face, so here it is. The recipe is sound and I think you'll enjoy the soup, if you use a clear broth and remember not to stir paprika into it before it's served. Here's the recipe.

Cauliflower and Walnut Cream Soup...from the kitchen of One Perfect Bite courtesy of The Soup Bible

Ingredients:
1 medium cauliflower
1 onion, chopped
2 cups chicken or vegetable broth
2 cups milk
1/4 cup walnut pieces + chopped walnuts for garnish
Salt and pepper
Paprika for garnish

Directions:
1) Trim cauliflower and break into small florets. Place cauliflower, onions and both into a large saucepan.
2) Bring to a boil over medium-high heat. Simmer, covered, until cauliflower is soft, about 15 to 20 minutes. Add milk and 1/4 cup walnuts. Pour into a blender or food processor and puree until smooth.
3) Season soup to taste with salt and pepper. Return soup to saucepan and reheat. Sprinkle with paprika and walnuts. Serve immediately. Yield: 4 servings.









One Year Ago Today: Kimpira Gobo - JapaneseBurdock













Two Years Ago Today: Guacamole








You might also enjoy these recipes:
Creamy Cauliflower Soup with Parmesan - Snappy Gourmet
Lazy Cauliflower Soup - Food and Feminism
Roasted Cauliflower Soup - The English Kitchen
Cauliflower Soup with Creme Fraiche - The Harried Cook
Curried Cauliflower Soup - A Spoonful of Thyme

Banana Muffins

From the kitchen of One Perfect Bite...Some of them exercise, some of them count calories and some, having developed what I call the "What the Hell" syndrome, just smile beatifically and grab another cookie. I speak now, with great affection, of course, of my homeys who have never met a snack or dessert they didn't like . While the stated purpose of our meetings is planning and scheduling events for a group that does not wish to be named here, we really meet to dish, divine and dine. That's dine, as in snack on things that aren't really good for us. I was refreshment lady this month and used the opportunity to test some muffin recipes I'd been wanting to try. The muffins I'm featuring today, are a bit unique in that they have a drizzled caramel glaze that goes well with the intense banana flavor of the cakes. I made two batches this morning and used the glaze on one of them. The glaze did not photograph well, so I used confectioners' sugar to top the other. These muffins are like a banana bread in cupcake form and they really are delicious, with or without the glaze. I'll be making them again. Here's the recipe.

Banana Muffins...from the kitchen of One Perfect Bite courtesy of Katherine McClelland

Ingredients:
1/4 cup shortening
1 cup sugar
1 egg
1-1/2 cups mashed ripe bananas (about 3 large)
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon
Caramel Icing
2 tablespoons butter
1/4 cup packed brown sugar
1 tablespoon 2% milk
1/2 cup confectioners' sugar
in 6 jumbo muffin cups.
Directions:
1) Preheat oven to 350 degrees F. Place cupcake liners in six jumbo muffin cups. Cream shortening and sugar in a large bowl until light and fluffy. Beat in egg. Beat in bananas and vanilla. Combine flour, baking soda and salt. Add to creamed mixture just until moistened. Fill muffin cups three-fourths full. Bake for 23-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
2) For icing, melt butter in a small saucepan over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners' sugar until smooth. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins. Yield: 6 muffins.









One Year Ago Today: Sweet Pickles















Two Years Ago Today: Salmon Chowder








You might also enjoy these recipes:
Peach and Oat Muffins - Sweetly Serendipity
Gluten-Free Banana Breakfast Muffins - Retired Without Regrets
Raspberry Lemon Breakfast Muffins - Fresh4Five
Spiced Banana Chocolate Chip Muffins - Amanda's Cookin'
Carrot Spice Muffins - My Baking Heart

Rhubarb Meringue Pie

From the kitchen of One Perfect Bite...Small quantities of rhubarb are still available at local farm stands. While I freeze small quantities in the spring, I like to use fresh rhubarb for as long as I can, and I buy it whenever it's available. Over the years, I collected a wealth of recipes that use it, and it never goes to waste in my kitchen. The Silver Fox loves rhubarb and he's especially fond of desserts that are made with it. This pie is one of his favorites. Rhubarb cream pie is a perennial favorite in many homes, but this one is taken to another level with the addition of a meringue topping. While I used fresh rhubarb, the pie can also be made with its frozen counterpart. There are, however, tricks to using frozen rhubarb in baked goods. It should be measured while its frozen, but defrosted and drained before it's used. It's also important not to compress or squeeze it as it drains. This will prevent excessive bleeding but also assure that the rhubarb retains some flavor and moisture as it bakes. I've added cornstarch to the meringue used in this recipe. It acts as a stabilizer and prevents the meringue from weeping excessively. Some feel that it is a necessary ingredient, but I really question that. I've found weeping and shrinkage is not a problem if the meringue is spread over a hot filling. I use cornstarch when I think about it, but more often than not, the meringue on my pies is made only with sugar and a bit of cream of tartar. Either way, you have a lovely pie for your family and friends. Chances are it won't last long enough for the meringue to weep. Here's the recipe.

Rhubarb Meringue Pie ...from the kitchen of One Perfect Bite

Ingredients:
1 9-inch unbaked pasrtry shell
Filling
3 cups chopped fresh or frozen rhubarb
1 cup sugar
2 tablespoons all-purpose flour
Dash salt
3 egg yolks
1 cup heavy whipping cream
Meringue
4 teaspoons + 1/3 cup sugar, divided
2 teaspoons cornstarch
1/3 cup water
3 egg whites
1/8 teaspoon cream of tartar

Directions:
1) To make filling: Preheat oven to 350 degrees F. Place rhubarb in pastry shell. Place sugar, flour, salt, egg yolks and cream in a small bowl. Whisk to combine. Pour over rhubarb in crust. Bake for 50 to 60 minutes, or until a knife inserted into custard comes out clean.
2) To make meringue: Combine 4 teaspoons sugar and cornstarch in a small saucepan. Gradually stir in water. Bring to a boil, stirring constantly. Cook for 1 to 2 minutes, or until mixture thickens. Remove from heat and cool to room temperature. Meanwhile, combine egg whites and cream of tartar in a small bowl. Beat until frothy. Add cornstarch mixture and beat on high speed until soft peaks form. With mixer still on high speed, beat in reserved 1/3 cup sugar, a tablespoon at a time, until stiff glossy peaks form and sugar is dissolved.
4) To finish: Spread meringue evenly over hot filling, sealing edges to crust. Bake for 15 minutes, or until meringue is golden brown. Cool on a wire rack. If not to be eaten soon, store pie in refrigerator. Yield: 8 servings.









One Year Ago Today: Pickled Plums

















Two years Ago Today: Pumpkin Cupcakes with Maple Cream






You might also enjoy these Recipes:
Rhubarb Butter - Cookistry
Rhubarb Cake - In Flora's Kitchen
Strawberry Rhubarb Crisp - Three Clever Sisters
Rhubarb Bars - Sweet Basil Kitchen
Rhubarb Custard Bars - Dulce Dough

Spiced Corn on the Cob

From the kitchen of One Perfect Bite...We've had a lot of sweet corn this summer, and while it came from neighboring states, it was not truly local. Our corn was planted late due to weather conditions, and it simply wasn't ready for harvest until now. A middling supply of local corn is finally available in our markets, so the upside of the downside is we'll be able to enjoy fresh sweetcorn through October. My problem is finding new ways to fix it. My grandchildren adore corn on the cob, and because I'm boss and quite formidable, they got to have it any time they wished while they were visiting. Now the Silver Fox enjoys corn as much as the next man, but when he saw ears of it on the kitchen counter he asked me to prepare it a different way. I didn't have enough corn to make a casserole or special dish, so I decided to make a spicy version of the plain boiled corn we had had so much of. There are myriad recipes for spiced corn on the web and I grabbed bits and pieces from several of them to make the corn below. It turned out well and I thought you might enjoy it. It goes especially well with Mexican or Southwestern dishes. Here's the recipe.

Spiced Corn on the Cob...from the kitchen of One Perfect Bite

Ingredients:
4 large ears sweet corn
2 tablespoon olive oil
2 tablespoon butter
2 jalapeno pepper, seeded and minced
1/2 teaspoon toasted cumin seeds
1/4 teaspoon ground cumin
1/2 teaspoon pepper

Directions:
1) Fill a large saucepan half full with water; bring to a boil. Add corn; cover and cook for 5-7 minutes or until tender.
2) Meanwhile, in a small saucepan, heat oil and butter over low heat until butter is melted. Stir in the jalapeno, cumin and pepper. Drain corn; brush with butter mixture. Serve immediately. Yield: 4 servings.









One Year Ago Today: White Chocolate Lime Cookies














Two Years Ago Today: Summer Rolls for Sunday Supper







You might also enjoy these recipes:
Creamed Corn - Katy She Cooks
Summery Sweet Corn- Stainless Steel Thumb
Quick Corn Saute - Sweet Life
Grilled Corn on the Cob - My Catholic Kitchen
Lemon Pepper Corn on the Cob - Beloved Green

50 Women Game Changers in Food - #16 Maida Heatter - Popovers

From the kitchen of One Perfect Bite...Almost all cooks recognize her name, and her skills were such that Craig Claiborne called her "one of the world's best home dessert makers." Maida Heatter is one of those cooking phenoms that occasionally appear on the scene. She was trained in fashion design and initially earned her living as an illustrator and jewelry designer. She had no training as a pastry chef, yet using skills learned from her mother, she adapted old recipes and created new ones that eventually led to the publication of eight cookbooks, each of which had precise and foolproof recipes that could be made by the average home cook. She came to cooking through the back door. Her husband's job required long stretches of time away from home and to put an end to that, they opened a coffee bar that he managed while she did the baking. Customers asked her to give cooking lessons. She was happy to accommodate them and became a local food celebrity as the size of her classes grew. A publicity stunt moved her career as a baker into high gear in 1968. The Republican Party was holding its convention in Miami and she and her husband decided to put elephant meat on the menu. The stunt was covered by the press and brought Craig Claiborne to their restaurant. He loved her desserts and was so impressed with them that he urged her to write a cookbook. Her first cookbook, Maida Heatter's Book of Great Desserts, was the result of that suggestion. Her special gift has always been the clarity of her recipes and the helpful tone and tips she used in her instructions. She has remained constant and helpful through the years and the sales of her books reflect that. She really has earned her position on the Gourmet Live list of 50 Women Game Changers in food. The recipe I have chosen to represent her work will puzzle a lot of folks. I decided to feature her recipe for popovers despite its simplicity and lack of glitz. This was the first of her recipes that I tried, and I have some sentimental attachment to it. Here's the recipe as it appeared in 1966 .

Popovers...from the kitchen of One Perfect Bite courtesy of Maida Heatter

Ingredients:
Unsalted butter, for greasing the molds
6 large eggs
2 cups milk
6 tablespoons melted butter
2 cups sifted flour
1 teaspoon salt

Directions:
1) Preheat oven to 375 degrees. Generously grease 10 4-ounce heatproof pottery custard cups (or a muffin or popover pan) with butter. Arrange cups (or muffin or popover pan) on a baking sheet.
2) Beat eggs lightly, then add milk and melted butter and stir to combine. Gradually stir in flour and salt. Beat just until mixture is smooth. Do not overbeat. If the mixture is not smooth, strain it.
3) Pour mixture into a pitcher and then pour into custard cups. Fill cups almost to the top.
4) Bake for 50 minutes. Do not open oven door during baking.
5) After 50 minutes, remove popovers from oven, cut several slits in the top of each and return to oven for 5 to 10 minutes. Immediately remove popovers from the cups. Makes 10 popovers.

The following bloggers are also featuring the recipes of Maida Heatter today. I hope you'll visit all of them. They are all great cooks who have wonderful blogs.

Val - More Than Burnt Toast
Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living
April - Abby Sweets
Katie - Making Michael Pollan Proud
Mary - One Perfect Bite
Kathleen -Bake Away with Me
Viola - The Life is Good Kitchen
Sue - The View from Great Island
Barbara - Movable Feasts
Kathleen - Gonna Want Seconds
Amy - Beloved Green
Jeanette - Healthy Living
Linda - Ciao Chow Linda
Linda A - There and Back Again
Martha - Lines from Linderhof
Nancy - Picadillo


Next week we will highlight the career and recipes of Dorothy Hamilton. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Saturday, September 24th.

Rice and Mixed Bean Salad

From the kitchen of One Perfect Bite...This salad was a regular feature at our picnics and barbecues this past summer. I'd normally retire it for the season, but the dish proved to be so popular that I've decided to keep it on hand for church suppers and other covered dish affairs. The ingredients needed to make it are always available and the salad is simple in the extreme. It is an assembled dish and if you have a can opener you've got the salad. You've probably had more rice and bean combinations than you'd care to remember, but I'm here to urge you to try just one more. This one is really, really good. The salad dressing is what sets it apart from most others of its ilk. It is bright and fresh and has a decidedly Southwestern bent that makes it great to serve with Mexican suppers or plain grilled entrees. The salad can be made the day before it is to be served and it keeps well. If you have leftovers, serve them with warm pita chips and they both will disappear. I think those of you who try this will enjoy it. It won't change your life, but it will make it easier. Here's the recipe.

Rice and Mixed Bean Salad...from the kitchen of One Perfect Bite

Ingredients:
Salad
3 cups cooked basmati rice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
4 green onions, sliced
1 small sweet red pepper, chopped
1/4 cup minced fresh cilantro
Dressing
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon pepper

Directions:
1) To make salad: Combine rice, both types of beans, corn, green onions, sweet pepper and cilantro in a large bow.
2) To make dressing: Combine oil, vinegar, sugar, garlic, salt, cumin, chili powder and pepper in a small bowl. Whisk to combine. Pour over salad and toss to coat. Chill until serving time. Yield: 6 servings.







One Year Ago Today: Zucchini Fritters
















Two Years Ago Today: Moroccan Shepherd's Pie






You might also enjoy these recipes:
Rice and Bean Salad - Chocolate and Zucchini
Black Bean Salad - Simply Recipes
Grilled Corn Salad - Recipe Girl
Black Beans and Rice Salad - Mennonite Girl's Can Cook
Chicken Rice and Black Bean Salad - Sidewalk Shoes

Spicy Potato Wedges

From the kitchen of One Perfect Bite....This is another recipe that is perfect to make when you have young cooks assisting you. The potato wedges are really easy to make and they are a delicious and healthy alternative to French fries. With just a splash of oil, some spices and the help of a hot oven, the humble potato becomes a real treat that is perfect to serve with hamburgers or other grilled meat. Once tried, they become addictive and you'll find yourself making them over and over again. You might want to substitute the mix that coats the potatoes with one of your choosing. I like to bake these until they are crispy and a wedge held between two fingers can be held without bending. The baking time in the recipe below should be viewed as a suggestion rather than fiat. I like to serve these with aioli but my young cooks prefer salsa for dipping. I think you'll like these. I know the kids will love them. Here's the recipe.

Spicy Potato Wedges...from the kitchen of One Perfect Bite

Ingredients:
1/4 cup vegetable oil
1 tablespoon chili powder
2 teaspoons onion powder
2 teaspoons garlic salt
1 teaspoon sugar
1 teaspoon paprika
3/4 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
3-1/2 pounds large red potatoes, cut into wedges


Directions:
1) Preheat oven to 400 degrees F. Spray 2 large baking sheets with nonstick spray.
2) Combine vegetable oil, chili powder, onion powder, garlic salt, sugar, paprika, salt and cayenne pepper in a large bowl. Add potatoes and toss to coat.
3) Arrange in a single layer on sprayed baking sheets. Bake for 30 to 35 minutes or until potatoes are tender crusty and golden brown, turning once. Yield: 8servings.








One Year Ago Today: Grilled Flank Steak with Coffee Sauce
















Two Years Ago Today: Half Moon Pies








You might also enjoy these recipes:
Skinny Fries - Skinny Kitchen
Oven Baked French Fries - Niya's World
Baked French Fries with Chile Peppers and Cilantro - Cookin Canuck
Oven Backed Sweet Potato Fries - Simply Recipes
Oven Baked French Fries - Comfy in the Kitchen

Curried Corn and Chicken Soup

From the kitchen of One Perfect Bite...This soup is substantial without being heavy and if you enjoy a mild curry flavor, it's the perfect choice for a quick weeknight meal. This is basically a pantry soup made from ingredients that can be found in any well-stocked kitchen. It is lighter than a chowder but it can be made more substantial with the addition of cooked rice or diced potatoes. I use frozen corn to make this. I've found that frozen shoepeg corn is perfect for soups and most casserole dishes that use corn as an ingredient. You can find it in the frozen food aisle of any large grocery store. Shoepeg is a variety of white sweetcorn that is grown for its sweet mild flavor. It has small, narrow kernels that are tightly and unevenly packed on the cob. The corn got its name because the individual kernels look like the wooden shoepegs that were once used to attach soles to the bottom of a shoe. It really is tender and quite tasty. This is a very straightforward recipe and the soup is easy to make. I think those of you who try it will enjoy it. Here's the recipe.


Curried Corn and Chicken Soup...from the kitchen of One Perfect Bite inspired by Healthy Cooking magazine

Ingredients:
2 medium onions, chopped
2 celery ribs, chopped
1 tablespoon butter
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
5 cups frozen corn
2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
1/2 cup all-purpose flour
1/2 cup 2% milk
3 cups cubed cooked chicken breast
1/3 cup minced fresh cilantro

Directions:
1) Using a Dutch oven or large saucepan, saute onions and celery in butter until tender. Add curry powder and cook until fragrant. Stir in broth, corn, salt, pepper and cayenne. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
2) Whisk flour and milk together in a small bowl until smooth. Whisk into soup. Bring to a boil and cook, stirring, until thickened, about 2 minutes. Add chicken and cilantro and cook to heat through. Yield: 9 servings (2-1/4 quarts).






One Year Ago Today: Glazed Cream Cake
















Two Years Ago Today: Zucchini Cornbread









You might also enjoy these recipes:
Fresh Corn Soup with Roasted Corn Guacamole - Cafe Linnylu
Sweet Corn Soup with Hatch Chilies Cream - My Man's Belly
Corn Soup with Caramelized Onions and White Cheddar - Clare Cooks
Creamy Corn and Fennel Soup - The Average Foodie
Sweet Corn Soup - Zesty Palette

Apple Streusel Muffins

From the kitchen of One Perfect Bite...I love these first days of autumn. The days are cool and crisp, and the smell of Madrone permeates the air as wood stoves are fired up to keep the chill at bay. Apple orchards beckon and fields of pumpkins, ripe and ready for picking, will soon be harvested and in markets across the state. Canning kettles have been returned to storage and kitchens, mine at least, are gearing up to handle the heavier fare of winter. This is a time of respite in the kitchen. The demands of the harvest are behind us and the holidays are not yet a concern. There is time to bake and experiment and enjoy the wonderful aromas of cinnamon and cloves that the autumn kitchen brings. These muffins are one of my favorite fall treats. They have a lovely texture and are more like a coffee cake than a standard breakfast muffin. The muffins were developed by Dulcy Grace who won a prize, as well as praise, for her creation. Her recipe is straight forward and it is easily followed. It can be doubled if you wish. I've found that the recipe produces more glaze than is needed for a dozen muffins, so, I've cut the glaze ingredients in half. If you have an exceptionally sweet tooth, simply double the quantities to take them back to the original specifications. I know you will like these. They are especially good when served warm. Here's the recipe.

Apple Streusel Muffins...from the kitchen of One Perfect Bite adapted from a recipe by Dulcy Grace

Ingredients:
Muffin Batter
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup butter, melted
1-1/4 teaspoons vanilla extract
1-1/2 cups chopped peeled tart apples
Streusel Topping
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon cold butter
Glaze
3/4 cup confectioners' sugar
1 tablespoons milk
1 teaspoon butter, melted
1/8 teaspoon vanilla extract
Pinch of salt

Directions:
1) Preheat oven to 375 degrees F. Grease 12 muffin cups or line them with paper baking cups.
2) Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
3) Combine eggs, butter and vanilla in another bowl. Stir into dry ingredients just until moistened. Batter will be very stiff. Work apples into batter with your hands.
4) Fill each muffin cup three-fourths full with batter.
5) Combine brown sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter.
6) Bake for 15-20 minutes, or until a toothpick inserted near center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients. Drizzle over muffins. Serve warm. Yield: 1 dozen.









One Year Ago Today: Bouillabaise de Poulet
















Two Years Ago Today: Red Pepper Hummus








You might also enjoy these recipes:
Cherry Almond Muffins - Pixelated Crumb
Orange Olive Oil Muffins - Baking Bites
Apple Lavender Muffins - Italian Food Forever
Chocolate Chip Banana Muffins - Baked by Rachael
Corn and Cheddar Muffins - Cookistry

Chocolate Icebox Pie

From the kitchen of One Perfect Bite...Icebox pies were a fixture of my childhood and they remained popular through the early years of my marriage. While I suspect those who loved them never stopped making them, they disappeared from the culinary scene for quite awhile. They appear to be making a comeback. Refrigerator, or icebox, pies became popular during the Great Depression because they needed no baking. Fillings were prepared with gelatin, poured into crusts and then put into an icebox to set or gel. The boxes were the precursor of today's modern refrigerators. They were rectangular affairs that had cavities to hold blocks of ice that were delivered on a scheduled basis by an iceman. They were replaced as refrigerators became features of most kitchens following WWII, but pies and cakes that were made with gelatin never lost their original name. Some of them are quite delicious and all of them are easy to make. Most icebox cakes are packed with calories, so I don't make them often. However, because they appear so rarely on my table, I don't replace the cream they use with whipped topping. That is a personal choice. If you want to use whipped topping, please do. Your dessert will be different than mine, but it will still be delicious. I always make these cakes and pies the night before I plan to serve them. I don't use a lot of gelatin in my recipes because I think too much of it makes a dessert rubbery. I rely, instead, on a long chill to assure the kind of set that allows clean slices to be made when the cake or pie is cut. I know those of you who try this recipe will love it. So, without further ado, here's there recipe for one of my favorite icebox pies.

Chocolate Icebox Pie...from the kitchen of One Perfect Bite inspired by an award winning pie from Taste of Home Magazine

Ingredients:
Crust
1-1/2 cups chocolate wafer crumbs
1/4 cup butter, softened
Filling
1 envelope unflavored gelatin
1/2 cup milk
1/2 cup plus 1 tablespoon sugar, divided
1/2 cup strong brewed coffee
1/4 cup water
1/4 teaspoon salt
2 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
2 cups heavy whipping cream, divided
Toasted sliced almonds

Directions:
1) To make crust: Preheat oven to 375 degrees F. Grease a 9-inch pie pan. Combine wafer crumbs and butter in a small bowl. Press onto bottom and up sides of pie plate. Bake until lightly browned, about5 to 7 minutes. Cool on a wire rack.
2) To make filling: Sprinkle gelatin over milk in a small saucepan. Let it stand for 1 minute to soften. Cook and stir over low heat until gelatin is dissolved. Add 1/2 cup sugar, coffee, water and salt. Cook and stir until sugar is completely dissolved, about 5 minutes. Remove from heat and stir in melted chocolate and vanilla. Transfer to a large bowl. Cover and refrigerate, stirring occasionally, until slightly thickened. Beat 1 cup cream in a small bowl until stiff peaks form. Fold cream into chocolate mixture. Spread evenly into crust. Chill for at least 4 hours to set. Overnight is best.
3) To prepare topping: When ready to serve, beat reserved 1 cup sugar in a small bowl until it begins to thicken. Add remaining 1 tablespoon sugar and beat until stiff peaks form. Pipe or spread over top of pie. Garnish with almonds. Refrigerate leftovers. Yield: 8 servings.








One Year Ago Today: Three Grain Roasted Tomato Pilaf Three















Two Years Ago Today: Chocolate and Hazelnut Pie with Vanilla Cream








You might also enjoy these recipes:
Lemon Icebox Pie - Southern Bite
Key Lime Ice Box Pie - Cooking with Kick
Chocolate Icebox Pie - Sugar Pies
Lemon Icebox Pie - Evil Chef Mom
Peanut Butter and Chocolate Icebox Pie- The Little Kitchen that Could

Fennel and Celery Salad - On the Road to Morocco

From the kitchen of One Perfect Bite...The Silver Fox and I are airborne and heading to Germany on the first leg of our yearly adventure. Oktoberfest beckoned and we couldn't resist its lure, but once we've had our fill of beer and sausage and German gemütlichkeit, we'll head to North Africa for whirlwind tours of Tangier, Casablanca and Marrakesh. Our final destination is Turkey, and this fascinating country is where we'll be spending most of our time. We pieced together an antiquities tour that, in addition to the wonders of the Sophia and Topkapi, will involve some hiking on the Lycean way, and visiting places as disparate as Ephesus, Cappadocia, Gallipoli and, of course, Troy in memory of the fair Helen. Needless to say, excitement is running high and we're really looking forward to this adventure. We'll be gone for a month, but I wanted you to know that I've scheduled new posts and recipes for everyday we're away and that I plan to add travel updates whenever it is possible. Don't be a stranger. I sincerely hope you'll continue to stop by.



From the kitchen of One Perfect Bite...I had intended to share another adult cookie with you today, but I came across a fennel and celery salad that was developed by Mark Bittman and changed my plans. Though fennel is a cool weather crop, and will be available for months to come, I wanted to share his recipe with you while locally grown fennel is still available in your farmers markets. I loved this salad and I think those of you who like fennel will love it, too. While they have similar textures, fennel and celery have completely different flavors. They meld beautifully, especially when tossed with a lemony vinaigrette. The only caution I have to share with you regarding today's dish is that both vegetables must be very thinly sliced and approximately the same size. This is the time to use a mandolin if you have one. I like this salad chilled but it can be served at room temperature if you prefer. The slicing will turn many of you off, but this is an exceptional salad and well-worth the effort required to get it to the table. I hope you will give it a try. Here's the recipe.


Fennel and Celery Salad...from the kitchen of One Perfect Bite courtesy of Mark Bittman

Ingredients:
2 medium fennel bulbs, trimmed, some fronds reserved
3 celery ribs, trimmed
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice, more to taste
Salt to taste
1/4 teaspoon black pepper, more to taste
Freshly shaved Parmesan cheese

Directions:
1) Cut fennel bulbs in quarters lengthwise, discarding outer layer if it is exceedingly tough. Use a mandoline to slice quarters thinly; slice celery equally thin.
2) Put sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine. Top with lots of freshly shaved Parmesan and chopped fennel fronds if you like. Yield: 4 to 6 servings.








One Year Ago Today: Mincemeat Tart with Apple and Streusel Topping
















Two Years Ago Today: Pom Koec - Belgian Coffee Cake








You might also enjoy these recipes:
Shaved Fennel Salad - 101 Cookbooks
Watermelon and Fennel Salad - Jenn Cuisine
Edamame and Fennel Salad - The Parsley Thief
Fennel Salad - Christie's Corner
Blood Orange and Fennel Salad - Liking Pineapples

50 Women Game Changers in Food - #15 Julee Rosso and Sheila Lukins - Carrot Cake

From the kitchen of One Perfect Bite...In 1977, Sheila Lukins and Julee Rosso open a Gourmet food shop on the Upper West Side of New York City. They called the store the Silver Palate and from that vantage point they began an effort that changed the way middle-class America eats. The pair wrote three hugely successful books and introduced this country's cooks to an easy, but unconventional, new way to cook and entertain in their homes. The partnership was dissolved in the 90's, but while it was intact, Julee Rosso functioned as its business manager and Sheila Lukins, who is now dead, handled the technical aspects of the venture. The pair managed to demystify gourmet cooking and brought scores of young people to the kitchen with their fresh approach to food preparation and the way they marketed new foods that were just coming on the scene. It would be fair to say they taught a generation of young Americans how to cook and eat in ways quite different from their parents. The pair held a prominent place in the food world for at least a decade. They efforts garnered them position #15 on the Gourmet Live list of 50 Women Game Changers in food.

I've chosen their famous and much heralded carrot cake, which uses a cooked carrot puree rather than grated carrots , as today's featured recipe. It is delicious, but it makes a huge and caloric cake. I'd like to suggest cutting ingredients by 1/3 and baking the cake in a 13 x 9 x 2-inch pan. Just a suggestion mind you. Here's the recipe as it appeared in the original Silver Palate Cookbook.


Carrot Cake...from the kitchen of One Perfect Bite courtesy of Sheila Lukins and Julee Rosso

Ingredients:
Cake
3 cups unbleached all-purpose flour
3 cups sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1-1/2 cups corn oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1-1/2 cups shelled walnuts, chopped
1-1/2 cups shredded sweetened coconut
1-1/3 cups puréed cooked carrots
3/4 cup drained crushed pineapple
Cream Cheese Frosting
8 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
3 cups confectioners’ sugar
1 teaspoon vanilla extract
Juice of 1/2 lemon (optional)

Directions:
To Make the Cake:
1) Preheat oven to 350°F (175°C). Grease two 9-inch springform pans.
2) Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in walnuts, coconut, carrots, and pineapple.
3) Pour batter into prepared pans. Set on center rack of oven and bake until the edges have pulled away from sides and a cake tester inserted in center comes out clean, about 50 minutes.
4) Cool on a cake rack for 3 hours. Fill and frost cake with the Cream Cheese Frosting. Yield 12 servings.
To Make Frosting:
1) Cream together cream cheese and butter in a mixing bowl.
2) Slowly sift in confectioners’ sugar and continue beating until fully incorporated. Mixture should be free of lumps.
3) Stir in vanilla, and lemon juice if desired.

The following bloggers are also featuring the recipes of Julee Rosso and Sheila Lukins. I hope you'll visit all of them. They are all great cooks who have wonderful blogs.

Val - More Than Burnt Toast
Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living
April - Abby Sweets
Katie - Making Michael Pollan Proud
Mary - One Perfect Bite
Kathleen -Bake Away with Me
Viola - The Life is Good Kitchen
Sue - The View from Great Island
Barbara - Movable Feasts
Kathleen - Gonna Want Seconds
Amy - Beloved Green
Jeanette - Healthy Living
Linda - Ciao Chow Linda
Linda A - There and Back Again
Martha - Lines from Linderhof


Next week we will highlight the food and recipes of Maida Heatter. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Saturday, September 17th.