A Pretty Experiment

The first week or two in Chapel Hill I made a fish in foil dish. It involved tilapia, a compound butter, mushrooms and broccoli. I tend to read a recipe and make the changes I think we'd enjoy. The first fish attempt was a surprising success. We both really liked it, and for some reason the foil is (corny) fun.

A few weeks ago I ate at Lucky 32 for the first time. Cornmeal Crusted Carolina Catfish was my gastronomical adventure in the Greensboro location. It was delicious. My friend and I purposefully ordered different side items, so we could taste six (yes, six) of the multiple options. They were all incredible. We had whipped sweet potatoes, pinto beans and chow chow, a fried grits cake, cornbread and pot liquor, macaroni and cheese and green beans. Yum, yum, yum, yum, yum. Thank you, Lizard, for the recommendation.

Just last weekend, we were looking for another unique place between here and Cary to dine with Tom's family. I think I was using Urban Spoon as my guide when I came across the Cary Lucky 32 location. It only took a few pairs of eyes glancing quickly at the menu before we had reservations for 8. That evening I chose fish again, but this time I went with the special. It was tilapia with a corn and tomato relish. Once again, the meal was a huge success. It also was an inspiration.

Thursday morning, I took a quick trip to the grocery for the makings of supper. In search of the bourbon-marinated salmon, I was disappointed to see it wasn't there. I asked the gentleman at the counter was he suggested, and I left with a 1-lb filet of red snapper. Had I lost my mind? I've never even eaten snapper, much less cooked it. Throwing caution to the wind, I marched forward. I grabbed some grape tomatoes, green onions, limes and frozen corn. Asparagus and black-eyed peas were my quick side kicks. The stage was set.

That evening I started the black-eyed peas dancing in some water and a touch (I promise a touch) of bacon grease. In preparation, I broke the tough ends off to the asparagus and mixed them with whole grape tomatoes and salt and pepper in a skillet and set it all to the side. In a small mixing bowl, I squeezed the juice from half a lime, added some lime infused olive oil, corn, grape tomatoes (halved) and sliced green onions. I gave that a good mix and let it all sit for a while. In the meanwhile, the fish came out of the fridge and found a home on the foil.

The fish hung out in the oven foiled up tight at 350 for maybe 25 minutes. In the last few minutes of the fish, I sauteed the asparagus and tomatoes in olive oil. Everyone was suddenly ready to be devoured.

After all, supper was a success. I think the fish needed a bit more salt and pepper, but it was great. I also personally voted for more green onions. As it was, the fish was so great that there were no left overs. Before we even sat down to eat, I was given an "A+ for visual appeal." (Must not do that too often - sounds like something to work on!)

As I write this post, I realize I need more pictures. Pictures from the Lucky 32 experience, pictures of the preparation, pictures of the plated dinner. It is fun to finally have some time to do this again with some regularity. Thanks to anybody who is breezing over the adventures. Hugs!

Gloppy Squash and Rice Casserole

On a regular basis dinner around here looks like a meat, two veggies and possibly a salad. Sometimes a salad replaces one of those veggies. Sometimes it is too predictable, and last week I'd had enough. I needed gloppy. I needed several items mixed together and baked. I needed a casserole.

Enter Pinterest.

Dang Pinterest. It is virtually a rabbit hole. Enter at your own peril. I fall in every time I log on. One morning, I found myself actually reviewing the pin boards I've made myself. I was also digging around and seeing what more there was to add. I can across a pin with x number of recipes under 300 calories.

Enter stage left: Squash-Rice Casserole from Cooking Light in 2002...

I gave Tom a choice. We could have this or black bean and sweet potato salad. He didn't hesitate. (It appears I'll be making the potato salad without his prior approval one day.) He also went down to the farmer's market that comes to the dental school every Wednesday. He came home with oodles of squash and fresh green beans. Yum!

The recipe called for zucchini, onion, rice and some binding agents and seasonings. I was to boil the zucchini and onion in chicken broth and then puree it. The puree would then be added to the rice, cheese and sour cream to be baked.

I decided I wanted to see and chew my veggies in this dish. I also wanted squash instead of zucchini. Let the interpretation begin!

The original recipe can be found here. What follows is my version.

Ingredients

8 c sliced squash	¼ c Parmesan cheese
1 c sliced onion	¼ c Italian-seasoned breadcrumbs
2 c cooked rice	1 t salt
1 c shredded gourmet cheddar cheese blend	¼ t black pepper
1 c light sour cream	½ c Three Cheese Eggbeaters
cooking spray

Preheat oven to 350°.


Melt the butter in a large skillet while you chop the squash and the onion. When ready, saute the squash and onions until desired texture. I like them a little more squishy, but I still had some firm pieces. The onion could have used longer.

Coat a 13x9-inch baking dish with cooking spray. Combine the squash and onions with the remaining ingredients. Stir gently and pour into the baking dish. I just did all the combining in the baking dish. Why dirty up more than necessary?

Bake at 350° for 30 minutes or until golden brown. I think it only need 20 minutes. I cut it off after 20 and let it sit in the oven until the other pieces of dinner were ready. 

Initially I was unsure of my opinion, but after going back for seconds (and Tom going back too) we decided it was a keeper. It was deliciously gloppy and uncomplicated. It had the consistency of macaroni and cheese with a little less guilt. I think we'll be making it again. See what you think.

My Life in Chapel Hill

The pace of things are different here, and I am very grateful for that. Instead of running around like a crazy, I have recently found that I have time to read. I haven't done this in years!

My last book was Promise Me, a memoir by the founder of the Susan G. Komen Foundation. It was really a great read. I shed my share of tears (as with any book recommended by Gwen), but the read was worth it.

Now I am working on My Life in France by Julia Child and her nephew Alex Prud'homme. I am enjoying every paragraph. It centers on the four years that Julia and her husband Paul spent in Paris and the culinary awakening, journey and education she experienced there. The book constantly leaves me hungry. I want to cook. I want to cook fatty things. I want to cook things with bacon and butter and wine and homemade stock. (Where does "I want to be skinny" fit in here?)

Much of Julia's days (at this point in the book) are spent pouring over cookbooks, saturating her brain at Le Cordon Bleu, obsessively trying to nail mayonnaise when cold weather is her foe, making friends with vendors at the market and accruing every kitchen tool one could ever desire. Luckily for me, I feel like I am getting to live life a little more too. I actually have time to read a book, to find a new recipe, to write this post. I am very happy that I have time to cook and someone to share the calories.

So here's to enjoying the little things... like having a little more time to enjoy everything.

A Weekly Letter

When I went to college Cranmommie sent me a card every week with $5 in it. I told her once that I loved fresh flowers, and she told me the $5 could help with that.

Anytime I have them on my table, I think of her and my weekly letter.

A New Recipe

Last night a friend and I were discussing pushing your boundaries and taking on new challenges both in thought, in heart and in pursuits. And this morning - lucky me - I received a reminder about a dinner party this Saturday night.

I have to admit I'd thought I wasn't going. I'd only been given a verbal invitation, and while I knew the hostess was good for her word, I'd still hadn't seen anything concrete. Well! This morning I got the official email and my assignment.

Potatoes.

Hmm. Potatoes. I have a yummy rosemary, garlic roasted potato that I've done before. Of course, that is one in a million. I was suddenly energized! I'm in my towel fresh from the shower digging hastily through the cookbooks. I've got three recipes to choose from - a Barefoot Contessa number, a Pioneer Woman delicacy and a Galatoire's original. Yummmmm!

So after a night of pushing boundaries, I am thrilled to meet another opportunity this morning. Finally I am understanding the (sick and sadistic) thrill my mother use to have every summer. We would ask the hateful question, "What's for dinner?" And her joyful response always seemed to be, "A new recipe."

Pick a Scone, Any Scone

I'm back! I'm back! I promise - I'm back. Seriously.

Wild two months. I buckled down and studied for the GRE. It went off without a hitch. Might retake it for pride. We shall see.

Flew to see Little Sister in St. Louis. We found the wedding dress. It was amazing. I cannot believe it. The baby. Isn't. A. Baby. (At least, she'll always be my little sister...)

Moved into the Lizard's condo. This place is slowly but surely coming together. I'm taking it slowly, but I will unpack this place and have it like I want it before the New Year. This new leaf I've turned over - decided every item must have a home - a place of its own. So I'm taking my time. Plus, I get my first never-been-owned-by-anyone-else sofa delivered on Thursday!

Because I can't always recognize when I have enough on my plate, I decided I would start training to run the Cooper River Bridge Run in Charleston in April. Week five of running and I am still alive. (Some days I even impress myself.) I am SO thankful Mimmy is running with me. Makes a huge difference.

I have my first house guest tonight. My very favorite friend. I've pulled out the crock pot for the first time this fall. Red beans and rice for my favorite reptile. So very, very happy to see her.

Now - important things here. I owe a very, very dear friend some savory scones. She has come to a beautiful, exciting and healthy new chapter in her life, and we are celebrating by making Taylor face one of her fears. I am, in fact, a little nervous about making the scones. Batter I'm great with. Dough makes me break out in a cold sweat. Dough is finicky. Like me I suppose. Which only makes me more nervous.

So I'll be asking for your input. Below are four savory scone recipes. Her only preference was something savory. Below are links to the choices:

• Black Pepper and Asiago Scones
• Bacon Cheddar Cheese Scones
• Pancetta, Pear and Parmesan Scones
• Cheddar Dill Scones

I'm so glad to have my life back. These past couple of months were hairy, but I made it on the other side. I have the privilege of making the entirely too desirable Milky Way cake for a party this weekend. What sick part of me looks forward to baking on a Friday night? (At least I don't have five cats.)

I'm back to the kitchen and back to myself. Taking the time to challenge myself physically, prove to myself that I've still got "it." And when the New Year hits and class is behind me, there is only one thing left to do. Find a ballet class. I can't wait!

P.S. Don't forget to pick a scone!

Dirty Rice

Tonight I realized for the first time ever that I behaved like an obnoxious LSU fan. I hope it was the first time I behaved that way and not the first time I was aware of it.

I'm standing in line at the grocery store. I've purchased the makings for dirty rice. The cashier (let me note very ditsy but full of extraordinary personality) comments on my Lousiana (Trim and Terrific) cookbook in my basket. I say I'm making Dirty Rice for the game tomorrow. Foolish assumption #1: She knows - or cares - that LSU is playing UNC tomorrow. C'mon - this is not completely foreign. We are talking an in-state team. I'm not asking her to follow the Bayou Bengals.

Then I very casually say something about those UNC boys already making the Tigers look good. For those of you who may not know, roughly 15 Tarheels were not allowed to fly to Atlanta. (Did they take a page from the SMU rule book?) According to NPR this afternoon, there have been some questionable activities going on as far a player - sports agent contact. So some of the boys had to stay home. Here is foolish assumption #2: the cashier and the lady behind me knew this tidbit, and as for foolish assumption #3: I just figured any good Southern broad gave at least a hoot about football. (Silly me.)

TOTAL SILENCE.

In fact, the personable cashier lost all her personality. Ouch.

Mind you, I am in general a sweet girl. Due to the fact that I would hate their job, I try to be excessively kind to every cashier I meet. I think they deserve smiles and sincere conversation. I worry that people don't pay attention to them all day long.

Then I go and act like that. A smarty pants and possibly an obnoxious fan. Granted this was not full-fledged, drunken bantering. That is something LSU fans are remarkably good at. No, this was just an underhanded comment that the two women I was sassing to couldn't have cared less about.

Oh to go back to the land where football is a religion and the smell of fresh cut grass makes you think of high school Friday nights. Oh me.

So I've been rehashing my smart mouth while I made my first batch ever of Dirty Rice.

I have a picky eater on my hands tomorrow. If it's white he doesn't like it - unless it's turkey or white bread. (Seriously?) We don't get much past pizza or steak with this one. So what in hells bells do you feed him? There isn't enough of a crowd to do jambalaya. I'd be eating it for two weeks. I wanted to do something new, but I also wanted to be sure the south Louisiana influence was present.

So the Dirty Rice...it was very easy, and it seemed as though hamburger meat and rice could cover a number of picky eating sins. It did turn out delish. It is still a little too hot to really taste yet. The red and black pepper would be blowing Mama out of the water, but I double the Worcestershire sauce and added some salt. As it cools off the dish it tasting quite yummy!

I've got my dirty rice mopping up some good flavor overnight. I've pulled out the "34" jersey. Thanks goodness Stevan has kept his number again this year. And my (newly) obnoxious attitude is obviously engaged. Looks like we're sitting on "Geaux!"