Lemon and Blueberry Pudding

From the kitchen of One Perfect Bite...This is one of those desserts that can be as plain or fancy as you wish. Most people call them trifles, but I prefer to call them puddings because they are such homely creations. While I like to prepare them using components I've made from scratch, they will work quite nicely with a purchased cake, instant pudding and whipped topping. If I'm trying to impress, I take the high road and make the cake, syrup, pudding and flavored cream myself, but I have been known to lower my standards and let General Mills assist me in the kitchen. I'm in the midst of clearing the pantry and refrigerator to ready them for spring. I have a rather large supply of blueberries that I have to work my way through and this dessert is a nice way to use them. While not usually considered to be winter fare, we had sunshine for a while today, and those blueberries had my name on them, so in no time at all I had this pudding on my table. Here is how it's made. I've also included recipes for its components for those of you who might want to make it from scratch.

Menu for the Week of January 31, 2016

Weekly Menu at One Perfect Bite... 

Pretzel Bites with Honey Mustard

From the kitchen of One Perfect Bite...I've been so busy planning menus for company expected later in February that I almost forgot about Super Bowl Sunday. We are not entertaining here, but we've been asked to bring something for the party we will be attending. I've already decided to bring sliders as our contribution, but I tried a few other game day recipes before I made my choice. The other dishes, while they are delicious, didn't make the cut because they are not as showy as the sliders. The recipe for these pretzels is one of those I was experimenting with. The pretzels are delicious, and while they take some time to make, they are not difficult to prepare. The pretzels are boiled before baking because it sets the crust. When baking soda is added to the water it helps to brown the crust and contributes a bit of flavor to an otherwise plain dough. If you have time to make them, I suspect you could become addicted to homemade pretzels. Here is how this version of pretzel bites and the honey mustard dipping sauce that accompany them are made.

Mush You Huskies

Dog Sledding Mt. Bachelor Bend Oregon

From the kitchen of One Perfect Bite...Despite less than ideal weather, the Silver Fox and I are heading to Bend, Oregon, this morning for a rather unique adventure. We're going to participate in a dog sled outing that will take us up, down, around and through trails around Mt. Bachelor, which is a major ski area in Oregon. We registered for the trip last summer, when temperatures were soaring and the only precipitation in the area was perspiration. We've been told to expect a misting rain this morning, but since this something that we both have always wanted to do, we plan to carry on wearing ponchos if necessary. The trip was one of many outdoor adventures offered by a community center in Eugene, and we enrolled in it as soon as registration was open. I know we will have a great time, even if we end up a bit colder and wetter than originally planned. Fortunately, we neither freeze nor melt. I wanted to feature a recipe related to our short trip, even if its connection was tenuous. I first thought of Eskimo pies, then I played with the idea of a Baked Alaska, but I finally settled on mush for reasons are that are obvious and need not be explained. So, here is my recipe for polenta which is also known as mush. Now I want you to steel yourselves 'cause you know it's coming. Ready? Mush you huskies.

African Peanut Soup

From the kitchen of One Perfect Bite...I had reservations about this soup the first time I made it. The ingredients seemed a bit incongruous, but I decided to try it anyway. Just one taste of it, however, caused me to put my reservations aside, and I've come to love this strange African soup that combines peanut butter with tomatoes and rice. Over the years, I've added various versions of the recipe to my meal rotation. My two other favorites can be found here and here. Aside from its wonderful flavor, this soup has the added advantage of being remarkably easy to make. It is a true pantry soup that will take about 15 minutes of your time to assemble. It an be on your table in less than an hour, and, if your family is anything like mine, you will garner rave reviews. This is a hearty soup that is perfect to serve after a day in the snow and the cold. It's also a great soup to serve in summer after a day on the water. This soup, like many in which a starch actually cooks, can become quite thick. I've made provision for that in the recipe and you can add extra stock or coconut milk to thin it. Here is how the soup is made. Enjoy!

Salmon Roasted in Herb Butter

From the kitchen of One Perfect Bite...This simple recipe is another of Mark Bittman's creations, and those of you who like salmon should give it a try. I have made the salmon in its simplest form tonight, and baked it with butter and parsley. I usually use dill but had none in the house, so parsley was my herb of choice this evening. The basic recipe calls for the use of chervil, parsley or dill, but other herbs and oils can replace the butter and herbs used in the original recipe. Some of the variations that have been suggested are an equal measure of extra virgin olive oil in place of butter, combined with 2 teaspoons basil or thyme leaves or 2 tablespoons marjoram leaves for the dill, chervil or parsley. If you are feeling adventurous, peanut oil mixed with a teaspoon of dark sesame oil can also be substituted for the butter, and cilantro or mint would then be the herbs of choice. Whatever combination you use, you'll find this main course to be one of the easiest and most satisfying you can prepare. It can be on the table in less than 30 minutes and while it is wonderful family fare, it is fancy enough to serve to guests. Here is how it is made.

Peanut Butter Chocolate Chip Shortbread

From the kitchen of One Perfect Bite...This very simple recipe comes from the blog The View from Great Island. Those of you who love shortbread, peanut butter and milk chocolate are about to come one step closer to paradise, because these cookies have all three. It takes about 10 minutes to make the dough for the shortbread, but be forewarned, it must chill a bit before it can be sliced and baked. This is a very short (buttery) and crumbly dough, so don't be discourage if it crumbles when you cut it. That happens to me when I make these cookies, so, now that I am older, I simply do a bit of plastic surgery and press the dough back into a shape that resembles a disk. The younger me was a stickler and would never do, much less admit that it was necessary to reshape them. I'm not sure that is a good thing my standards have been lowered to that degree, but I have a family so enamored of cookies that they don't take time to check their appearance and I remain a heroine. I have one caution to share regarding preparation of these cookies. Do not use natural peanut butter to make them. The cookies need the extra oil that is found in commercial brands for proper consistency. Other than that, making them is a breeze. Here is how it is done.

Morning Glory Scones

From the kitchen of One Perfect Bite...Years ago, I posted a recipe for Morning Glory muffins that drew a surprising number of visitors to my blog. I thought about the muffins today while I was putting together a menu for a coffee that I'll be hosting towards the end of February. I happened to remember them and wanted to scan the recipe to see if they would be an appropriate addition to the pastries I had already planned for the morning get-together. You can find that recipe, here. Muffins are not my favorite morning pastry, and as I reviewed the recipe I had a thought. What if I took that recipe and adapted it for making scones. I have a basic recipe for scones and I thought if I added the Morning Glory ingredients to it, I might have something special to serve my friends. I quickly scribbled down the recipe that was floating through my head, and then did a search to make sure I hadn't re-created a recipe that someone else had already posted. I found one similar to my own on a site called The Cedar Spoon, but felt the recipes were different enough that I could feature the one I patterned after my muffin recipe. I made the scones this afternoon and they are good enough to share with you this evening. They are packed with fruits and nuts and use much less sugar that the muffins that I make. I did this deliberately because several of the gals who will be attending the coffee are really into healthy eating. I thought these scones might appeal to them. If you share their persuasion, you can substitute half of the all-purpose flour used in the recipe with graham flour or the whole wheat variety. The scones are barely sweet, so while I don't think they will have universal appeal, they do make a nice pastry that you might enjoy. Here is how they are made.

Menu for the Week of January 24, 2016

Weekly Menu at One Perfect Bite... 

Slow-Cooker Sweet and Sour Pork

From the kitchen of One Perfect Bite...This is another of the dishes we had at the lake last weekend. While the recipe for this slow cooker stew is easy enough to be included in my cottage cooking collection, I made it at home and brought it with us for dinner on Friday night. The cabin we stayed in is very basic and did not have a slow cooker that I could have use to make it, so I froze and transported it rather than fuss. It takes about 20 minutes to assemble the stew and it is usually ready to eat about four hours later. In my book, that makes it perfect for an easy weeknight meal. While the stew has an Asian bent, it will appeal to a broad span of diners and it really is a snap to make. Do give this one a try. I think you'll like it. Here is how this simple, but delicious stew is made.

Cottage Cooking - Homemade Cornbread Mix + Cornbread

From the kitchen of One Perfect Bite...I was asked to post the recipe I used to prepare the cornbread mix I talked about last weekend, and I am happy to do that. It originally came from the book, Make-A-Mix Cookery. The mix makes four pans of cornbread, and it will keep for several months if it's stored in a cool dry place. One small warning is needed. This makes a Yankee-style cornbread that is far less sweet than its southern counterpart, and I suspect it will disappoint those who have a sweet tooth more demanding than my own. That being said, I keep this on hand for cottage weekends and I'll make a batch of it for visiting grandchildren who use it to prepare cornbread for breakfast without adult assistance. I make a few minor changes when I reconstitute the mix for cornbread. I use 3 tablespoons of butter rather than the two suggested in the recipe. You could also add an additional tablespoon of sugar if you'd like your cornbread on the sweet side. Both the mix and the cornbread are simple to make, and it's great to have the mix on hand when you have had a busy day and need to get dinner on the table quickly. While this may not end up being your favorite cornbread recipe, it is serviceable and you know exactly what has gone into it. Stores are flooded with mixes that have ingredient lists that sound like the periodic table, so I avoid them whenever I can. If, at any point this summer, you find yourself in a kitchen that is barely serviceable, mixes like this one are a godsend. I do hope you'll give it a try. Here is how the mix and the quick bread are made.

Cottage Cooking - French Toast Casserole

From the kitchen of One Perfect Bite...Here is another recipe that lends itself to cooking in barebone kitchens. No special ingredients or equipment are needed to make it, and it takes about 15 minutes to prepare. It can be baked as soon as it's assembled and it makes a nice, if sweet, way to start the day, especially if you are feeding a hungry horde. I must admit I'm not certain whom to credit for the recipe. I found it on a blog called Sweet and Simple Living, but I have since seen it on The Pioneer Woman site as well. I don't know who was first, so I'll credit both of them here. The Silver Fox and I prefer this casserole on the dry side, so I bake it for an hour and ten minutes. If you prefer your breakfast casseroles to pudding-like, I suggest checking it at the 50 minute mark to see if it is done to your liking. When we are at home, I use small stale Hawaiian rolls to make the casserole, but the recipe works with any type of stale bread. I must admit I have no luck with leftovers of this type, so I only make this when I'm feeding enough people to assure there will be no problem with leftovers. This is an easy way to make a breakfast special, and, if you have not already done so, I urge you to give this recipe a try. Here is how this very simple casserole is made.

White Bean Soup with Peppers and Bacon

From the kitchen of One Perfect Bite...We had some sun today and it made for a beautiful afternoon at the lake. We did lots of walking before the winds and rain returned, forcing us to back to the cabin to ready it and ourselves for an early departure tomorrow morning. Power has finally been restored, and tonight I can see lights in the houses on the other side of the lake. It seems strange, but not as strange as the odd silver glow the cabin lights throw on the road just outside the door. Even the loons are confused. Dinner tonight was a hydrate and reheat affair, so prep and clean-up was a breeze. As the frozen soup I'd brought from home warmed on top the stove, I added water and an egg to my homemade cornbread mix and popped a pan of it into the oven. It finished baking just as the soup came to a boil. Now that's serendipity. It is a nice soup and it made for a lovely, if simple supper. Years ago, I found the recipe I used to make it in an issue of Cooking Light magazine, and I have made it several times a year ever since. What would have seemed a skimpy meal back home was perfect for the cabin and the less is more circumstances we find here and gladly adopt. I want to share the recipe with those of you who are still battling winter's chill and need warming meals to serve your families as they come in from work or play. Do give this recipe a try. The soup is easy to make and it's near failproof. The only variable might be the amount of time it takes to cook the beans. Mine are never ready in an hour and time from start to completion can vary from 1-1/2 to 2 hours. This freezes beautifully, so I double the recipe whenever I make the soup. Here is the recipe as it appeared in Cooking Light.

Cottage Cooking - Red Velvet Cake Mix Cookies

From the kitchen of One Perfect Bite...It's still raining here, but our visit has been so pleasant we decided to stay another day. We've walked the rim of the lake and were drenched in the process, but no matter. These short breaks from our daily routines are renewing. While the storm has taken out electric power a small generator, augmented with camp lanterns has made it possible for the Silver Fox to read and me to write and a pot-bellied stove has kept us warm. We've also been able to touch base with the "regulars" - folks who live here year round. That was wonderful, but I ran out of brownies yesterday and had to scramble to make something to serve those who came to visit. Fortunately, the meager pantry held a cake mix left over from the previous summer and I used it to make cookies, which I thought would go further than a cake. I found a recipe online that I used as a guideline for the cookies I made. I'm not a fan of red velvet anything. Adding a bottle of red dye to ingredients for cake or cookies has never made any sense to me but because I needed a dessert, I closed my eyes and put my principles on hold. Just this once, mind you. The recipe I used made cookies that a six year old with a strong arm could prepare. It used a bowl and a wooden spoon and took 5 minutes to prepare. The cookies are pretty good and they fit right into the scheme of simple cottage cooking. They are certainly worth trying and I hope you will do that. Here is how they are made.

Living with Loons + Homemade Brownie Mix

From the kitchen of One Perfect Bite...The rain has been beating a soft but steady tattoo for hours now, and when the mist lifts, you can see gentle ripples expanding and coalescing as they ruffle the glassy surface of the lake. While it is too early to mate, the loons who give this lake its name, communicate with one another, and as they land and skid upon the water, their mournful wails heighten the solitude and isolation of winter on the lake. If you've never heard the loon's mesmerizing wail and are curious, your can hear it here. We are here to help open the cabin of friends who have often shared their home and hospitality with us. The work has gone quickly and we are left in three small rooms with thoughts fueled by the fragrance of the madrone that feeds the fire as well as the imagination. The cabin is half an hour and a winding road from the nearest store, so the staples that are needed to open the kitchen came with us. The kitchen is small and storage is limited, so little "from scratch" cooking is ever done here. Aside from beer, which is submerged and chilled in the lake, nothing is kept in quantity. The shelves hold the basics: flour, sugar, salt, oil, coffee and powdered milk. Whenever possible, those of us who stay here bring food that needs only reheating or hydration. So, to that end, I've brought biscuit, cornbread and brownie mixes to round out the casseroles that will be dinner for the next few nights. The brownie mix is easy to prepare and makes brownies that will satisfy those in our group who have a demanding sweet tooth. If your summers include a cottage with a barebones kitchen, you might want to keep the recipe on hand. Here is how the brownie mix is made and used.

Menu for the Week of January 17, 2016

Weekly Menu at One Perfect Bite... 

Perfect Brown Rice + A Brown Rice Salad

From the kitchen of One Perfect Bite...I avoided making brown rice for years. I just could never get it right. It was either crunchy or gummy and it took way too much time to cook. As our kitchens became more green and interest in health and nutrition grew I was embarrassed to admit I couldn't cook it properly, but truth was I couldn't. Several years ago my problem was solved by an article that appeared in Saveur magazine and these days I have no problem cooking brown rice to perfection. Many of you already use the technique I'm featuring tonight, but I wanted to post it for those who have not yet tried this method. I'm also including a recipe for a brown rice salad so you can use the rice you make using the new technique. Here is how the rice and the salad are made.

30-Minute Pasta e Fagioli

From the kitchen of One Perfect Bite...It rained all day today. Winter rain is not unusual here, but storms in Oregon's Willamette Valley are rarely the torrential downpours most imagine them to be. It's true we get lots of rain, but it's rarely an all-day affair and our rains are usually marked by sun breaks that make them far more bearable. It was raining this morning and I decided to read, promising myself that I'd get to work once the sun broke through. Trouble is it didn't. I continued to read, and before I knew it dinner time was beckoning and I had nothing set to go. I have a series of recipes for pantry meals that I keep on hand for occasions just like this. I decided to go with this super simple soup because I had scraps of pancetta in the fridge and I thought this would be a great way to use them up. I must also tell you that this recipe is truly child's play, and, if you can operate a can opener, you can have this flavorful and filling soup on the table in about 30 minutes without breaking a sweat. I have nothing against easy meals as long as they are tasty. If you have salad fixings, this soup is substantial enough for a winter meal and I doubt there will be any complaints from those who gather at your table. This is a "warm your innards" soup and I know your family will enjoy this version of an old Italian favorite. So, why not grab your can opener and get started on this version of Pasta e Fagioli. Here is how it's made.

Pint-Sized Swiss Tarts

From the kitchen of One Perfect Bite...I've been experimenting with serving size today. I'm having a buffet luncheon this month, but I have more people coming than I have places at my table. I want to serve a meal that can be eaten from a paper plate and balanced on a lap in a crowded room. Quiche immediately came to mind, but I thought a standard piece would be difficult to serve and eat given the circumstances. I eyed my Texas-sized muffin pan and thought the cups would make perfect small tarts if they were lined with pastry and filled with a cheesy custard. My test run was done using an unbaked pie crust from the grocery store. I cut it into 6 circles and used them to line the large muffin cups. My family is partial to an onion tart that I make several times a year. I used the filling from that tart for the petite version I was testing for the luncheon. It took about 20 minutes to make and another 30 minutes to bake my test version of the tarts. When done, it was obvious that they'd make for neater serving at the table, and they were also small enough to be eaten without a fork, which would be great for a buffet. I'm not yet sure I'll serve the tarts for the luncheon, but I like the idea of small, individual servings, and, with all due modesty, I must say they are delicious. I hope you'll give them a try. Here is how they are made.

Easy No-Bake Pumpkin Pudding Cake

From the kitchen of One Perfect Bite...Excuses, excuses! I hope you're ready for them, and I'll apologize now for the one that is about to come. I pride myself on baking and cooking from scratch, but there are times when a gal has to kick principles aside and take the low road to glory. This past weekend, I was asked to bring a dessert to a potluck supper. I normally go out of my way to make something special for functions such as this, but I've attended other suppers with this group and knew there would be a lot of mac n' cheese and enough pasta salad to feed the island of Santorini. This was a pie and pudding crowd and, rather than fuss over tortes or mousse, I decided to give them just that. During the Thanksgiving holiday, I make an icebox dessert for my family that is made with homemade cinnamon crackers and a pumpkin mousse that is laced with orange liqueur. It is really good and will make your socks go up and down. Well, to make a long story short, I decided to simplify that dessert for the potluck, and make it using ready made ingredients that would make it nearly effortless to prepare. I order spiced pumpkin pudding in quantity at Thanksgiving time. I enjoy the pudding and make it throughout the year, though I always give it a flavor boost with additional spices when I make it. I decided to use it and packaged cinnamon grahams for my potluck contribution. The cake turned out well and it is very tasty, though it is a bit messier to cut than I like. That aside, this cake is so easy to make that I thought you might want to add it to your roster for potlucks that are similar to the one I attended. Here is how it's made.

Easy Olive Bread

From the kitchen of One Perfect Bite...The last of the Christmas decorations came down today, and while the house looks bare with all the garlands and ornaments gone, the time had come. I'd left them up much longer than usual for friends who joined us on Friday evening for our annual "Christmas" get-together. For reasons I still don't understand, it takes me longer to put things away than it does to put them up. Knowing the job would take a chunk out of my day, I decided it would be a great time to make a pot of soup and watch bread rise. I found a recipe on The Wanderlust Kitchen for an olive bread that was unusually easy to make, and thought this would be a great time to give it a try. I was really pleased with the results. The recipe makes a peasant loaf that is earthy and well-flavored and a perfect accompaniment to a bowl of soup. It is also very easy to make. As a matter of fact, a stand mixer does all the work we normally associate with bread making. I did make a small change to the recipe. Steam is required to make a soft and golden crust on peasant loaves. Rather than add water to a hot pan when the bread went into the oven, I sprayed the surface of the loaf and the sides of the oven with water. It is an easier and safer way to create steam and, in my opinion, it produces the same lovely crust as the water pan method. I do hope you will give this bread a try. I love its crust and crumb and will make it again when I need a savory bread to serve with soup or stew. I think you will like it too. Here is how the bread is made.

Cranberry-Lemon Scones

From the kitchen of One Perfect Bite...This lovely pastry is my attempt to recreate one that appeared on a breakfast buffet while we were in Egypt. The Silver Fox and I were staying in Alexandria at a hotel where Agatha Christie and Hercule Poirot would feel right at home. The art nouveau rooms were huge and the buffet tables that held meal selections were as opulent and florid as the rooms in which guests stayed. I can guarantee that Agatha and Hercule would have been indulged and overfed. Breakfast was a real eye opener, and even those whose usual repast was yogurt and oatmeal, could not pass the pastry table without adding at least one of the creations to their plates. The scones were my weakness and if you share my love for them, the cream scones I'm featuring tonight must be tried. In addition to being delicious, they have great eye appeal and, better still, they are ridiculously easy to make. The recipe is straightforward and departs from others like it only because it calls for briefly freezing the dough before it is cut and baked. As nearly as I can determine, this has nothing to due with technique and it's done strictly for the sake of appearance. I do hope you will try these scones. You can, of course, substitute orange zest for lemon, but having tried the scones made with both types of citrus, I must admit I like the lemon best. Here is how these wonderful scones are made.

Menu for the Week of January 10, 2016

Weekly Menu at One Perfect Bite... 

Kesra - Egyptian Sesame Bread

From the kitchen of One Perfect Bite...Bread is the staff of life in Egypt. It is subsidized by the government and consumed at nearly all meals. In working-class Egyptian homes, a meal may consist of nothing more than bread and beans. While bread provides carbohydrates and protein for the diet, in Egypt it is also used as a utensil for scooping up food and sauces. While most of the bread that is eaten is a thick, glutinous form of pita bread, other types, such as Kesra, are also popular. Kesra is a thick and dense flat bread that has more substance than pita and is actually easier to make. It is flavored with salt and sesame seeds, but it contains no oil so it will stale quickly. It's best eaten warm and any leftovers should be tightly wrapped and reheated for serving from the oven. You'll find this recipe uses more yeast and salt than standard bread recipes, but the bread is delicious. Here is how it is made.

The Pyramids and Egyptian Rice Pilaf

I don't want to bore you with pictures from our Egyptian adventure. You've seen photos of the antiquities for years, and I must admit mine are no more riveting than those you've seen a dozen times before. I'm tempted to say I have nothing new to offer, but that's not quite true. The problem is finding the words to describe the awe that engulfs you when you see these monuments and reflect on their age and size and the effort and intellect that was required to build them. Of all the monuments you've seen, I suspect the Pyramids most symbolize ancient Egypt. The Great Pyramid of Cheops and its two companions, collectively known as the Pyramids of Giza, sit just outside Cairo on a plateau that's called the Giza Necropolis. The area is unique because the Great Pyramid is the only one of the Seven Wonders of the Ancient World that remains intact. The tomb inside the Great Pyramid can be accessed by using the lower opening seen in the picture to the right. While it's quite an experience to be inside that huge mound of rock, there is little to see once you're in, and the hot, steep and narrow entrance is definitely not for the claustrophobic. Unfortunately, no photos can be taken inside the burial chamber, so you'll have to imagine what it's like. The room is small and dark and not at all like it's depicted in movies. I can tell you that you'll want to sit a spell if you decide to visit the burial chamber. While it's not a hard climb, the fetid air and poor light can quickly get to you and you'll appreciate the sun and fresh air waiting for you outside. While tonight's recipe is Egyptian, it's so simple that I decided to present it to you in pyramidal form to make it look a bit more important. The rice, called Ruzz Bi Shairie, is wonderful when served with grilled poultry or meat and I know you will enjoy it. Here is how it's made.

Egyptian Prayer Bumps and Ramadan Soup (Harira)

From the kitchen of One Perfect Bite...I hate to admit to being provincial, but there are times it is painfully apparent, even to me. While I've traveled through other Muslim countries, I must admit that prior to visiting Egypt, I had never seen, much less thought about, a zebiba. The zebiba is a black mark found on the forehead of devout Egyptian males. It resembles the smudge of ashes left on foreheads of Catholics on Ash Wednesday. It, however, is a permanent mark formed by hardened skin where the forehead touches the ground during Muslim prayers. A practicing Muslim’s forehead is meant to touch the ground, in symbolic submission to God's will, at least 34 times a day during prayer. The zeal with which this is done can affect the size and color of the mark. Some believe that light will emanate from the zebiba on the Day of Judgment to identify those who are truly devout. While some see the mark as a sign of devotion, others think it is a display of ostentatious piety. However, as Egyptians increasingly emphasize Islam as the cornerstone of identity, there has been a growing emphasis on public displays of piety that include the zebiba.

Muslim piety is marked in other ways as well. Ramadan is the ninth month of the Islamic calendar, and most adult Muslims fast from dawn to dusk every day during that month. A large evening meal is served to offset the daytime fasting, but a lighter meal, that includes a soup called harira, is served immediately after sundown to break the fast and fortify the observant until the large meal is served later in the evening. There are many versions of harira, but most of them use a combination of lentils and chickpeas that are cooked in a broth that includes tomatoes and spices. It is a pleasant soup and I think you might enjoy it. Here is a simplified recipe for harira.

Life Is....An All You Can Eat Buffet

From the kitchen of One Perfect Bite...Auntie Mame had it wrong. Life is not a banquet, it's an all you can eat buffet. While I hate to sound like a princess, even beautifully presented buffets can become tiresome when you have them day after day. The buffet was a nearly constant feature of our evening meals in Egypt. They were wedding scale extravaganzas, complete with hot and cold tables and dessert bars so long you could go into sugar shock if you even looked at them  too long. Our meals were wonderful, but, unfortunately, they were not Egyptian. As a matter of fact, you had to search to find Egyptian dishes tucked into the copious buffet selections. I had done a little food related homework prior to our trip, so I was more fortunate than most in that I could recognize the few Egyptian dishes on the buffet tables. A sparsity of native food is not uncommon when you travel with a group where the goal is to please most of the people most of the time. It can be overcome by breaking away from the group for cooking lessons or meals in restaurants where native food is served. The climate in Egypt was not conducive to individual exploration, so we "suffered" through nights of rib roast or beef Wellington, and when I came on them, I jumped on the odd Egyptian dishes that I found. The recipe I'm featuring tonight is for a dish that is served throughout the country. It is very popular with locals and recipes for it abound. I had it several times when we were in Cairo and Alexandria and, interestingly, while they shared the same ingredients, the dishes never tasted quite the same. The dish is koshari. Koshari (also spelled Koshary or Kushari) is the national dish of Egypt. It mixes lentils, macaroni noodles and rice into a single dish that is topped with a spicy tomato sauce, garbanzo beans and fried onions. The idea sounds strange…until you taste it. Then you’ll know why this dish is a favorite among Egyptians. Here is how it's made.

Alice Waters' Ratatouille

From the kitchen of One Perfect Bite...Ratatouille and I have a troubled past. I love the stuff, but hate the time and effort required to make classic versions of the dish. Until recently, I used Julia Child's recipe and while it makes a wonderful ratatouille, its assembly calls for separate browning of all the ingredients and that, quite frankly, is a bother. As it happened, I needed a vegan addition to my French-themed Christmas Eve menu. While ratatouille was a seamless fit, I had neither the time nor space for Julia's version, so I decided to give Alice Waters' take on the dish a try. Ratatouille originated in the area around present day Nice. The dish was first made to use the abundance of vegetables that were available at the end of summer. The vegetables were tossed and cooked in the heady olive oil of the region and eventually a formula of sorts codified preparation of the dish. Interestingly, the word ratatouille actually comes from the French term "touiller," which means to toss food. These days, the vegetables are available year round and serving ratatouille is no longer dependent on the season. It makes a great side dish, and when served with rice or polenta it becomes a terrific meatless entree. Alice Waters' version does not require separate browning of the vegetables and it comes together quite easily. If you have not already done so, I hope you will give this lighter, fresher version of the dish a try. The basil gives the dish a uniquely fresh flavor that I know you will enjoy. Here, thanks to Food52, is how her version of the stew is made.

Queen Mother's Cake

From the kitchen of One Perfect Bite...We spent a lovely New Year's Eve with good friends. I was asked to make desserts for the gathering and after determining who could eat what, I realized two desserts, one gluten free, would be necessary for the occasion. I wanted the desserts to be festive and worthy of a New year celebration, so I settled on a Tuscan Apple Cake, for general consumption, and an old favorite from the 70's, Maida Heatter's Queen Mother's Cake, for the gluten intolerant. While I no longer have her Book of Great Desserts at hand, I have kept several of her recipes in my collection of inactive recipes. I retrieved this one for the occasion, and after sampling the results on New Year's Eve, I've changed its status and moved it to my active recipe collection. While I'm sharing the recipe as it was originally written, I did make one significant change for the version that was served at the party. Good chocolate has always been necessary for this cake and I recommend you splurge and buy the best you can afford. Heeding my own advice, I made a special trip to purchase chocolate, but in a senior moment managed to grab bittersweet, rather than semisweet bars. I didn't realize the mistake until I was ready to melt the chocolate and I had to proceed because the stores were closed. It was a no harm no foul mistake that you might want to try if you have time and like to to experiment with chocolate. The cake, which comes with a story, was delicious. At some point in the 1950's it was discovered by the pianist Jan Smeterlin. He passed it on to others, one of whom served it at a tea attended by the Queen Mother who asked for the recipe. That recipe found its way to the New York Harold Tribune where it was discovered by Maida Heatter who included it in her first cookbook. It quickly became and has remained her most popular recipe. Some versions of the recipe have the cake bake in a 375 degree oven for 20 minutes and then reduce the heat to 350 degrees for the remainder of the baking time. I think that makes for a dry cake, so I start with a 350 degree oven and reduce the temperature to 325 degrees instead. I also use the microwave to melt my chocolate. It's less fuss and bother than using a double boiler and I vote for any workable shortcut that makes preparation easier. I know you will love this decadently rich, moist and light cake. Here is how it is made.

Menu for the Week of January 3, 2016

Weekly Menu at One Perfect Bite... 

Happy New Year

May the year ahead brings you good luck, fortune, success and lots of love. Happy New Year to you and your loved ones.