I have Todd on my mind....

Hello All,
Back on March 9th I wrote about a friend of mine Todd ... He and his brother Jack came for dinner while Mary went away to visit her daughter..  

Well,  I can't believe I am going to say this out loud..  but, He died Tuesday night at 5:40pm.  

Daddy and I went to see him Sunday night..  It broke my heart to see him laboring so to breathe and in so much pain..  and to see the lovely Mary steadfastly standing by his side, holding his hand.. swiping his lips with water, caressing his head..  The love was so apparent..  truly a moment of love , grace and dignity for them both.  I will miss him always.  He was a big part of my life and the very best friend.  He was always there for me.. Thanks Todd.  He is to have a memorial service tomorrow, Saturday at 10am.  Mary called and said.. "help"

and of course I was waiting hoping to be of some help..  so I will help to do the food for the reception..  more about that later..  but for now..  

My letter to Todd.....

Todd, 
Well my dear sweet loving friend.. You have gone and I am missing you. We have been such good friends, family really, for a long time.. Photo shoots, TV shows, dinner parties, music, the pool, Bubba the yard guy..... All the things you loved. You fought so hard this past year and a half against this horrible disease.. I am so desperately sorry that you lost.... but, I will forever be grateful that you left us surrounded by those you love most.. Mary, Alex and you Mom Gretchen. You died a Hero, with elegance and grace and dignity. 
God Bless You, Todd and keep me in your heart as I will forever keep you in mine.. 

Tracey 

FAST FUN AND FLAVORFUL....

WELL,  need a quick dinner and "cheap" ?  Last night Daddy said...  lets do something simple andnot fancy for dinner.  ( I have a tendency to do "dinner") so I looked into the fridge and saw that I had some ground sirloin.  I knew I had a big beautiful sweet onion and in the pantry a big can of tomatoes and a couple small cans of white beans..  Yep...   WHITE BEAN CHILI...  

Of course I did it with my own twist.. I used tomatoes in it..  and.. I decided to serve it over angel hair pasta and top it off with room temperature, shredded,  mild cheddar cheese.  

You know this whole idea of fast and cheap is super... as long as it really tastes good and looks beautiful and appealing and makes a presentation..  I also,  think that if you cook with your spouse and or friends it makes it so much more than just dinner..  A social event..  I romantic gesture, a bonding with a glass of wine and bite of bread..  You get the idea..  so, lets make this WHITE BEAN CHILI ...  more than just dinner..  lets make it part of the day.. a way to communicate with another person....  or if you are alone and want to make it and treat yourself..  then share the experience with a friend on the phone or skype them and show them what you are doing while you are cooking...   or at least "tell" someone about it while you are cooking or at least afterward..  "Hey Mom!  Guess what.  I made the best WHITE BEAN CHILI tonight and had glass of  Vouvray wine with it and the whole thing only cost me $10 bucks.

good idea?????   this is the perfect time to delegate who is to do what.  make it fun.. one can stir... one can chop ..  you open the wine first... pour a glass, "how was your day?" got the idea now??  

WHITE BEAN CHILI  a $10 buck meal.....

recipe for 2

half pound ground sirloin 

half pound angel hair pasta

1 large can tomatoes whole

2 small cans white beans

1 large sweet onion

1/2 cup mild cheddar cheese

1 t olive oil

2 t butter

1 t chili powder

1 t garlic powder

1 t kosher salt

1 vegetable bullion cube

1/2 t crushed red pepper

1/4 t cinnamon

take cheese out and grate (about 1/2 cup cover and let stand to get to room temp)

half pound ground sirloin  (crumble into skillet with 1 teas olive oil 1 teas butter and stir)

slice and chop onion into small bits (place in skillet with meat)

stir meat and onions often 

add all other ingredients when meat "starts" to brown.(make sure to squeeze the tomatoes till they fall apart before you add)

stirring often to crumble meat and blend spices

 

meanwhile put pot of water on for pasta.. 

when boiling remember to time angel hair for "finale" as it only takes 4 minutes.

when meat is brown and smells just right  taste  to see if it needs more salt..  

throw pasta in..    don't forget the oil and salt in the water.  wait 4 minutes (have a glass of wine)

plate pasta, top with chili then sprinkle a generous serving of cheese over it.

cheap and fast... 

for $9 you can add a bottle of Vouvray a semi sweet yet dry white wine.  goes great with spicy besides it is fun to "clink glasses "

remember that this is a mild spicy, Daddy doesn't like it to "hot"  so you can add as you taste.. 

remember also, that crushed red pepper grows in intensity as it cooks.

Ok.....  is your oregano in your garden going crazy???  of course you have planted it by now.. right??  I put in basil, oregano, chives, cilantro, parsley, sage, thyme and tarragon.  typical and Iput them right outside my kitchen this year..  who needs grass.. right...  well, my oregano is growing and spreading like mad and of course here in Virginia it comes back..  so I have lots and lots..  WHAT TO DO WITH ALL THIS OREGANO...  unless you are making pasta sauce for an army of gorgeous hungry Italian men...  or....   I do a roasted potato with oregano just toss with oregano and olive oil, garlic, celtic salt and crushed red pepper.. and to use all this oregano you would be feeding about a thousand.. hummm.. well, here is the solution.. 

make your pasta sauce and potatoes and anything else you can think of but,....... decorate with it..

use unusual urns or vases or glasses or a cup..  a beautiful bowl and fill it full.. it looks wonderful and smells great..   

Sorry it has been awhile since I have shared with you but,  I was sooooooo sick..  uck.  all better now..  Be back soon,   Tracey

ROASTED POTATOES OREGANO

8 yellow finnish potatoes  (chop bite size)

handful of fresh oregano   (dry will do 2 tbls)

4 cloves of garlic chopped 

good sprinkle of celtic salt   (sea salt will work as well)

1 teas of crushed red pepper

1/4 cup of olive oil

in large bowl toss all ingredients

then place on cookie sheet so all touch sheet do not layer on 

top of each other..  heat won't get to them properly..  

place in preheated oven at 400•

40 minutes  (that should do it ... if you like them crispy then let them stay in a bit longer)

I would serve this with leg of lamb or a great filet mignon...

Now ring the dinner bell and watch out for Gorgeous Italian Men who can smell a fabulous meal from miles away...   

Veggie Menu, eggplant towers, risotto, red pepper soup

OK......  NOW BACK TO SATURDAYS MENU.....  

EGGPLANT TOWERS 

RED PEPPER SOUP 

MUSHROOM RISOTTO

EGGPLANT TOWERS...  

one fresh eggplant

bunch fresh basil  (optional)

oregano

mozzarella fresh

panko crumbs

salt pepper

olive oil

v8 juice

good seasons italian dressing in package

*************************************

take a fresh eggplant and remove skin. 

slice into 1/4 round slices 

dip into egg batter  (I like to add salt and pepper to this step)

then into PANKO crumbs   (add a little salt and pepper and oregano)

then 

place into a skillet with olive oil nice and hot ... med high heat 

watch carefully...  flip when golden brown 

then place on newspaper covered with paper towels to drain. 

meanwhile

cut your fresh mozzarella into 1/4 inch round slices

clean the fresh basil (optional)

slice the tomatoes in 1/2 inch round slices

TO BUILD 

place slice of eggplant on plate

then a slice of mozzarella

then a slice of tomato, 2 basil leaves

then eggplant

mozzarella

tomato, 2 basil leaves

then drizzle,  (artfully) the vinnaigrette over tower and plate..  (remember it is fun to make it pretty)

V8 VINNAIGRETTE

Follow the directions on the package but half the oil and add V8 juice to compensate

then add 2 tablespoons of raspberry preserves .  shake really well and use small spoon to drizzle or squeeze bottle (like for mustard and ketchup at a diner)

RED PEPPER SOUP

recipe serves 6 

12 red yellow or orange peppers..  preferable mostly red

3 large sweet onions

vegetable broth  64 oz

vegetable bullion cubes

salt 

crushed red pepper flakes

1 cup 1/2

1/2 cup ranch dressing

****************************

pre heat oven to 425°

gut and clean peppers

then chop and place on greased cookie sheet  (you will probably need 4 cookie sheets)

clean onion then coarsely chop  

place on cookie sheet

pop into oven for 40 minutes

when they come out take them in batches

immediately put onions and peppers in food processor

NOTE.....  

I like to add vegetable broth and a bullion cube into the mix when processing

there should be 4 batches..  so, 4 bullion cubes  and about 4 cups of broth.. 

once that is done slowly add remaining broth to the pot..  if it starts looking to thin.... STOP  

don't add too much broth.. cause you don't want the soup too thin.. it should have a nice creamy texture..  add a couple shakes of crushed red pepper to it..  wait to see hot spicy it is when it is all finished then you can add more if you like....   when it starts to warm add 1/2 and ranch dressing  ( I know wounds crazy but works)

I like to let mine cook on low heat for and hour or 2..  stirring frequently....  

IT IS SOOOOOOOOO DEVINE.....  

MUSHROOM RISOTTO

1 box risotto 

package of button mushrooms   (the type of mushrooms really isn't wildly important cause you cook them a lot) 

handful of oyster mushrooms  (  so you can use only one type of mushroom if you like..)

handful of crimini mushrooms

1/2 cup grated parmesan cheese  (please refrain from using the kind in a shake bottle)

stick butter

1/3 cup olive oil

salt pepper (to taste)

heaping tablespoon chives

*************************************

follow directions on box of risotto  (no saffron please)

while doing that cause it is time consuming 

chop mushrooms and place in skillet with butter salt & pepper & chives

saute over med heat

when risotto is done complete with cheese

spoon servings in pasta bowl of risotto

spoon sauteed mushrooms over and add a spring of fresh something..  

hope these work for you.... if not let me know.. love to help..  

GREAT VEGGIE DINNER....  enjoy!

Tracey

Hi.... Happy Monday.. and Happy Day before St. Patrick's Day...  I am IRISH you know....  yep..  

I love that...  knowing that I am Irish..  I even have green eyes..  

anyway, I digress..  

what a rainy wonderful weekend..   we really have needed the rain..  I think I actually saw my lenten roses grow and inch in front of my eyes..  wonderful....

so last week I was pulling out of my driveway on Monday evening on my way to one voice chorus rehearsal ...  anyway... the neighbors on both sides of us, Veejay and Veena and Ashook and Meera,  were at the bottom of the drive.. chatting..  Being spontaneous ..as I am sure you are figuring out..  I stopped and asked if they would like to come to dinner Friday night.  You see we do go back and forth to each others homes for dinner and parties.. (my christmas party) and well..  I feel like i am invited to their homes more frequently than I have them to mine.. soooooo  I took the opportunity and asked..  Well, Yes they all said.. yeah...  and they would get to see Daddy before he leaves for florida at the end of march....  Oh did I tell you that both sets of neighbors are Indian, India , Indian????  Yep.. and they are so wonderful..  I love going to their places for dinner cause I get real Indian food.. so good... so delicious..  I am tempted to learn to cook Indian but, I have them so......  

anyway. 

They are Hindu and subsequently, Vegetarians..   So, it is always a fun challenge to cook for them, cause We are Irish and therefore meat and potatoes kinda people..   I called Ariel, my photographer friend and asked if she would like to come..  She had enjoyed meeting them at my christmas party and thought she would like to share a meal with them and us..  

I go to rehearsal and guess what????   They sprang an extra rehearsal on us... Friday night..  so afterwards I called everyone and apologized profusely about changing the plans but, could they come Saturday night instead????   Veejay and Veena.... yes....  Meera and Ashook .... NO... dratit..  and Ashooks birthday was sunday night and so...  another time..  Ariel ... yes..  so all was a go..  Pallavi, Veejay and Veena's daughter is a really good friend of mine and cohort..  and she could come too..  A DINNER PARTY WAS PLANNED..  

oh....  now to figure out the menu..  hummmm  

well, after writing several hundred ideas down .. (that is how I figure out my menus)  I came up with: 

EGGPLANT TOWERS 

RED PEPPER SOUP 

MUSHROOM RISOTTO

WELL WELL WELL....  

one day it was 11° then it was 74°....  thats Richmond for you..

My friend Todd came to dinner Sat. night with his brother Jack and wife Jackie..  "the 2 Jacks"..

I have been friends with Todd for  at least 20 years..  YIKES!  And we have seen each other thru a lot of ups and downs.....  Well, Todd has been going thru a very rough patch..  in October of 2007 he had several strokes.  They started when he and Mary, his fiancee, got on a plane in Mexico to come home.  They were down there on a romantic jaunt... and he had proposed to her...  Great timing.  Well, they got him home and then to the hospital and the strokes were horrific and so was the news..  he had a melanoma in his neck the size of an egg.  It was wrapped around his carotid artery....  first he had to get strong enough to have surgery which too 3.5 months then they finally did the surgery.  It seems like they got all of it.  GOOD NEWS  then 2 months later they found colon cancer.. BAD NEWS...   Once again he had to go thru radiation and chemo then surgery on it..  seemed like they got it all..  GOOD NEWS...  Then in January he had a routine CAT  scan and they found it again in the colon....  BAD NEWS...  so he is doing the radiation and chemo thing now and will have surgery again later this spring.  NOT GOOD..  

The thing is.. that he is still Todd...  smart funny bright interested and interesting..  his body is just not cooperating..  ANYWAY.... 

years ago Todd and I created a meal after a photo shoot one night..  

SEA BASS SOJOURN.......

It can be made with any white fish....   cod or sea bass are my first choices  Monk fish would be great too or talapia..  

in a skillet

1 cup fish stock or vegetable broth

1 cup white wine

2 tablespoons butter

2 teasp  chives 

1 teasp dill

cook on med heat to reduce down..   (while this is cooking make polenta, creamy)

when reduced by almost half 

add fish

depending on size cook 5 min. on each side if very thick  longer..  it is a dish well served by lots of cooking....  so you really can't over cook.  

there should be lots of broth in the skillet/pan to spoon over fish on bed of polenta 

Polenta..  

I like to do a simple version..  use box polenta follow directions or tube and chop up and place in food processor..  puree then add extra half and half/milk  or ranch dressing to it..  heat in saucepan..... 

TO SERVE:

place couple heaping spoonfulls in bowl

gentle place fish on top

spoon broth over 

garnish with fresh chives or dill

serve with a white wine .... we did champagne.. cause it goes with everything....

fast and simple and DELICIOUS...  its Todds favorite and maybe yours too...  

Ciao.... Tracey

SNOW AT LAKEVIEW..  march 2, 2009