It’s funny how the seasons tend to remind us of the things we used to do while growing up. Each season rekindles a particular memory that we like to keep in the cobwebs of our mind. These memories are what we hold dear and will treasure when our bodies can no longer keep up with the follies of our younger years.

Who wouldn’t love spring and summer? I would always be nudged from slumber by the animated chirping of birds outside my window. From the moment I opened my eyes I would already anticipate and look forward to what awaited for the rest of the day. I didn’t even mind the gentle buzz of the neighbor’s lawnmower. Nothing compares to the smell of freshly mowed grass in the morning. I was in charge of checking the PH balance of the water in our pool, cleaning the filter, and adding a chlorine tablet if needed. My other siblings would be responsible for vacuuming the pool. Not that I would mind doing that, either. Somehow, summer chores seemed more fun to do and it never seemed like work for me because I loved doing it.

My parents would leave for work and us kids would be left at home to do what all kids do… enjoy being young! I loved to lie by the pool and work on my tan and not have to think about wrinkles and freckles. This was in the late 80’s before concerns about skin cancer and all the other things that took the fun off of being a kid.

Times were simpler then when the biggest worry I had was what to eat for lunch from the kitchen. I think ignorance is bliss and a lot more fun!

I consider my family as “water people”. I grew up spending summers at the Jersey Shore, Wildwood, where I learned to catch waves at such a young age. I love Ocean City New Jersey, and Ocean City Maryland, where I would hit the board walk for “disco fries” (French fries with cheese and chicken gravy).

The smell of Coppertone sun tail oil was thick in the balmy air while every radio station played Barry Manilow’s “Copa Cabana” and Bryan Adams’ “Summer of 69” both are older songs, before my time, but summer was not summer until I heard those tunes playing on the boardwalk. There was also the smell of barbecue everywhere! Barbecue is from the language of Taíno people of the Caribbean and the Timucua of Florida which means “sacred fire pit” and the cooking method is almost always done outdoors. Whether charcoal or propane, summer is never complete without cooking something up in the fire. Not that winter stops my family from a good piece of barbecued meat propane (my father still fires up a steak with 8 feet of snow on the deck).

Moving halfway around the world did not change the smell of a great barbecue. The whiff of it not only makes me hungry but it also takes me back home to those long lazy summers. I’m about to enter the next milestone of my life. I have definitely accumulated some fond memories to look back on and the best part is that I’m not even halfway done!

Neely’s BBQ Pork Spare Ribs

Recipe courtesy The Neely Family
Show: Paula’s PartyEpisode: Fried vs. BBQ

Ingredients

• 1 slab pork spare ribs (about 4 pounds)
• 4-ounces Neely’s BBQ Seasoning, recipe follows
• 1 quart Neely’s BBQ Sauce, recipe follows

Directions

1. Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with Neely’s BBQ Seasoning. Refrigerate for at least 24 hours.
2. Preheat your grill at 275 degrees F, using hickory wood and charcoal.
3. Place the slab on the grill away from the flame, using indirect heat. Cook the slab for approximately 2 1/2 hours with the curl side up. Flip the slab over to finish cooking for approximately 1 hour or until you get full “bend” in the slab.
4. For dry ribs: Pull ribs off grill, sprinkle Neely’s BBQ Seasoning over entire slab. Cut between the bones and serve.
5. For wet ribs: Pull ribs off grill, pour Neely’s BBQ Sauce over slab. Cut between the bones and serve.

Neely’s BBQ Seasoning

• 4 ounces paprika
• 2 ounces white sugar
• 1 teaspoon onion powder

Mix all the ingredients and set aside.

Neely’s BBQ Sauce

• 16 ounces ketchup
• 8 ounces water
• 3 ounces brown sugar
• 3 ounces white sugar
• 1/2 tablespoon freshly ground black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon dry mustard powder
• 1-ounce lemon juice
• 1-ounce Worcestershire sauce
• 4 ounces apple cider vinegar
• 1-ounce light corn syrup
• 2 ounces Neely’s BBQ Seasoning

Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.

Six weeks ago, Camille and I were both faced with a health scare, like two sisters, we are so connected that we are the epitome of two peas in a pod.

After that scare I had with the tummy issue I have flashbacks in my head like a 60’s video reel playing memories of the worst kind: camera down my throat and the choking feeling when I would eat something because my esophagus was dealing with too much acid. I had a slight fever so I just didn’t know what caused that choking feeling every time I ate. Did I swallow something bad or was it the way I was eating? What is the bad bento that I had the day before, or was it that I was just eating way too fast. It seemed like a perfect epitome for psychedelic hallucinations. If only it were a hallucination. The problem was, I could feel everything!

On the bright side, I have been working on getting ready for the summer. That means toning up, and slimming down, clearly as my doctor obligingly told me, “Well, you are not doing enough. Cut the calories more and work harder.” Like a placid Hitler trying to be acidly sweet while every word was actually scathing! In a very matter of fact way, he also told me to get rid of my muffin top (what, this small thing?) and even went so far as to say, “You got a little bit of overflow on top of your jeans.” What??? This sure puts a gloom over the otherwise sunshiny summer! What joy!… Not!

Talk about rubbing salt into the wound. I was already feeling horrible, couldn’t eat without feeling like I was choking, and I have to listen to this lecture from my doctor. While I have been prepping for the summer and trying to lose any unwanted weight gained from this past winter, Dr. Hitler further states… tummy fat pushes against my intestines. I’m a pretty fit person (despite the muffin top) but this shows that not only does counting calories matter but also what’s in those calories (and it doesn’t mean I can’t enjoy my favorite comfort foods from time to time, blah blah blah… Hiel Doctor! (I eat a dessert once a week, that’s it) (I even calculate the 250 ml of cola, give or take) I just don’t relish the thought of actually feeling myself regurgitate every bit of it. Or worse, see what it looks like after being half-digested inside my body!) Who knows why that happened to me but it was a wake up call. I’ve always been on the go, eating too fast, and never sitting down to really enjoy what I’m eating.

Lest I face the wrath of herr doctor, I obligingly stuck to a strict regimen. Dare I say it was out of pride? Or was it fear for what harsh words I might have to hear yet again from ‘you know who’. I was on medication for two weeks, to curb the acid reflux, which took a few days to work but helped. I also went from 1600 calories a day to 1200-1400, and changed my exercise routine from moderate aerobics to an high incline on the treadmill for 45 min at 3.0 (broken into two.) I thought I was doing enough, clearly I needed to watch more of what I ate and increase my work out. This is on top of the other exercises, including the 30 day shred, but the treadmill kicks my butt into shape! Always has, but I never replaced my old machine, finally, I did. Doing the treadmill at a medium to high incline will MAKE YOU SWEAT. Oh, the things we do for our bodies! I am slowly but surely getting back into my skinny jeans. They hug my hips and I can’t button them yet.

So while it was a slight fever, and probably not what I was eating (bad food) or eating too fast, the muffin top comment from my doctor made me take my workouts and counting calories more seriously. I guess you can say… It wasn’t all for naught! ;)

Sometimes, I feel that certain experiences make me feel so helpless. I feel like some people around me, including family, have so much power over me when my mind and body is sacrosanct. Having stared adversity right in the face, I refuse to allow myself to have to go through those adversities again and have decided to take control. I believe that Japan has changed me from being meek and mild, to someone stronger and more centered. The “me” that I was once and had always been, essentially finding “me” again.

There are periods in our life when we are confronted with issues that we think might break us, but when we face off with adversity, it is best not to wave the white flag in defeat but to stare at the proverbial bull square in the eye and grab it by the horns. I guess after everything I’ve been through, all I can say is…Heil Me!

Here is to “Taking the bull by the horns” with an open face roast beef sandwich.

Sunday Rib Roast

Adapted From 2002 Barefoot Contessa Family Style, All Rights Reserved
Show: Barefoot ContessaEpisode: A Barefoot Contessa Holiday

Ingredients

• 1 (3-rib) standing rib roast (7 to 8 pounds)
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• Mustard Horseradish Sauce, recipe follows (we used pomegranate sauce)

Directions

1. Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
2. Preheat the oven to 500 degrees F (see note).
3. Place the oven rack on the second lowest position.
4. Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper.
5. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes.
6. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours.
7.  Meanwhile, make the sauce.
8. Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.

Note: Be sure your oven is very clean before setting it at 500 degrees F.

Mustard Horseradish Sauce

(optional) We used a reduction of Pomegranate sauce.

• 1 1/2 cups good mayonnaise
• 3 tablespoons Dijon mustard
• 1 1/2 tablespoons whole-grain mustard
• 1 tablespoon prepared horseradish
• 1/3 cup sour cream
• 1/4 teaspoon kosher salt

Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

There is no more dramatic a condition than that of war. War is the antithesis to love which makes war the most extreme backdrop for a love story. We are in awe of the struggle for the very thing that keeps us human and sane during a time that pushes humans to their breaking point. Sometimes love prevails and cushions the harsh realities of war and at other times it succumbs. In either instance, when we read a book or watch a movie, we will cry. We cry when love succeeds through the strength of the individuals and we cry when it cannot endure, when the price of love is too high.

After a small survey of coworkers and friends we found that some of the most popular love stories set during wartime are: Atonement, From Hear to Eternity, Gone with the Wind, Dr. Zhivago, The English Patient, Pearl Harbor, South Pacific and, of course, Casablanca, which must be one of the most popular romantic movies of all time.

Set in Morocco, during World War ll, Casablanca is not only the name of the movie but of the city in which it was set. Casablanca was an important and pivotal port during World War II. The movie brings us to an exotic location, teaming with peoples from many nations, many waiting to find passage to another country, away from war-torn Europe. The stage is set for the story of love and war.

Casablanca is one of those movies that you can watch over and over again, silently “saying” the dialog with the characters. And, we found out, it is a movie that men, out of earshot of other men, will admit to enjoying.

With many couples looking forward to dinner and a movie on Valentine’s Day why suffer the crowded restaurants and movie theaters when you can create a romantic evening without leaving your home.

Bring the exotic flavors of Morocco into your kitchen. Seek table linens that echo the colors of the Moroccan bazaar and create a romantic mood with lanterns and candles. Serve a delicious meal easily prepared in a tajine and perhaps even served in decorative tajines to enhance the mood. Turn on Casablanca, curl up next to your loved one and relax into a romantic evening.

Set up the Shot:

1. Moroccan Tea Glasses and Tea Cups
2. Moroccan Tea Pot and Glasses
3. Moroccan Tea

Beef and Carrot Tajine (Australian Good Food Magazine)

Ingredients

1 tbsp ground cumin
2 tsp sweet paprika
1 tsp ground ginger
1/4 tsp ground chili
1 lbs beef chuck steak, trimmed, cut into chunks
4 tbsp butter
2 white onions, finely sliced
2 garlic cloves, finely chopped
2 large carrots, cut into large chunks
14 oz can chopped tomatoes
2/3 cup pitted dates, halved
2 tbsp honey
1 cup beef stock
1 cinnamon stick
2 cups couscous
2 cups boiling water

Directions

1. Combine cumin, paprika, ginger and chili in a bowl. Add beef and toss to coat. Set aside.

2. Melt butter in a flameproof casserole pan or tagine on high heat. Cook onion and garlic for 4-5 minutes, until golden. Add carrot and beef and cook, stirring, for 2-3 minutes, until beef starts to brown. Add tomato, date, honey, stock and cinnamon. Bring to boil. Reduce heat to low, cover and cook for 1 ¾ hrs, until beef is tender.

3. Meanwhile, place couscous in a heatproof bowl. Stir in boiling water, cover with plastic wrap and stand for 5 minutes. Fluff up couscous with a fork.

Moroccan Mint Tea

Ingredients

10 fresh mint sprigs, plus 4 for garnish
3 teaspoons green tea
3 tablespoons sugar
4 cups water

Directions

Boil water. Pour a small amount in teapot and swish around to warm the pot. Combine the mint and green tea and sugar in the teapot, and then fill it with the rest of the hot water. Let tea brew, stirring the leaves once or twice, for 3 minutes. Pour tea through a tea strainer into glass teacups to serve. Garnish with remaining 4 sprigs of mint.

Photo Information
Mint Tea
Marco Mayer
ApertureFNumber: f/5.6
Make: NIKON CORPORATION
Model: NIKON D3S
ExposureTime: 1/160
FNumber: 56/10
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 1/1
MeteringMode: 5
LightSource: 0
Flash: 0
FocalLength: 50/1

Tajine
Margouillat
ApertureFNumber: f/4.5
Make: Canon
Model: Canon EOS 7D
ExposureTime: 1/125
FNumber: 45/10
ExposureProgram: 1
ISOSpeedRatings: 100
MeteringMode: 2
Flash: 16
FocalLength: 50/1

Casting Call: Guest Bloggers for Oscar Week Wanted

MyFudo™ Presentations is casting for immediate guest bloggers for Oscar Week.

Do you see yourself tripping the light fantastic up the myFudo red carpet? If you do then submit your post (see requirements below).

Contact us at info (AT) myfudo (dot) (com) to submit your photos and recipes, to inquire more information about this contest, please by contact us through our contact us page.

At the end of Oscar Week, February 26, 2012, myFudo will select winners in the following categories:

1. Creative Writing
2. Photography
3. Recipe
4. Best Post (Combined superiority in writing, photography and recipe)

The Prizes: Essential Pepin Jacque Pepin’s latest cookbook will go to Best Photo, Best Creative Writing, and Best Recipe. For Best post, the contest winner gets a $50 Gift Card to Crate and Barrel. The winners will be featured on our site.

Shoot for the stars and submit your post now!

Rules for Submission:

1. The Subject for guest bloggers: Favorite movie and favorite food that would be eaten while watching favorite movie. No other topics are eligible. Please be specific regarding movie choice, no generalizations. A specific movie title must be in the post. The recipe should be relevant to the movie whether it corresponds to movie topic, movie location (regional food), a meal served in the movie, etc.
2. Entry must include a written text of 400-600 words, no more, no less.
3. Entry must include at least one photograph and no more than three (300 dpi, 600 pixels on the widest side). You must be the owner of the photograph/s and are giving permission to have them displayed as part of your post.
4. Entry must include a recipe. Recipe does not have to be original. If the recipe is not original proper credit must be given. Recipe is not included in total word count for text.
5. Please include your blog name (if you have one) and your email.
6. Submit entry no later than February 17, 2012, 12am (midnight) Eastern Standard Time (New York City time zone.)
7. Guest bloggers will be posted during Oscar Week (February 19, 2012-February 26, 2012)
8. MyFudo™  will announce winners on February 26, 2012.

We at MyFudo™ may at times showcase recipes, photographs, and other content created by external parties. These sources are given proper attribution when required. There may be times when the source information itself is lacking or incomplete, in which case we credit the source based on available information provided.

We truly appreciate our guest foodie bloggers who are generous with their expertise and experience. When submitting a guest post, all photographs included in your post should be owned by you, either these were taken by yourself or you have the rights to their use. Please make sure you will not be violating any copyright laws.

Submit to info (at) myfudo (dot) (com)

Contest Cancelation:

We are truly sorry to have to inform our contestants about our contest cancellation. We were hoping to extend the cut-off date in hopes that we still might get last minute interest in the “Oscar Contest” however, it was determined by sheer lack of interest we should cancel the contest. We did attempt to come up with an alternative date, idea or contest but we were afraid this would be too impractical at such short notice.

We would like to apologise for the cancellation, especially to those of you who have already took out time and put forth the effort to submit their posts.

Unfortunately, these were circumstances which were beyond our control but we intend to make our next contest or giveaway even more spectacular so I hope you can join us then.

Yours sincerely,
The MyFudo Team

The Recipe…

Add caviar to any hors d’oeuvre and you will instantly add glamour to your party. And, what do most of us love about the Academy Awards? Well, yes, the movies…but it is the glamour of course! When hosting your Oscar Night party take it to another level with simple, yet classy finger foods. Your guests will give you a standing ovation.

Smoked Salmon with Caviar and Whipped Crème Fraîche Hors d’oeuvre Spoons

Ingredients

4 oz. (1/2 cup) crème fraîche
1 cup cold heavy cream
3 oz. of black caviar or salmon roe
1 lb of smoked salmon, cut in slivers
Fresh dill or chives for garnish

Directions

1. Place crème fraîche in a large bowl and set aside. In another large bowl, whip the cream with an electric hand-held or stand mixer until the cream just barely reaches the firm-peak stage. With a rubber spatula, gently fold half of the whipped cream into the crème fraîche and then gently fold in the remaining half. Cover and refrigerate until ready to serve.

2. When ready to serve place a dollop of whipped crème fraîche in each hors d’oeuvre spoon. Top with a folded sliver of smoked salmon and hint of caviar. Garnish with a sprig of dill and serve immediately.

Note: To add additional flavor finely dice fresh dill (do not used dried!) and add ½ teaspoon to the whipped crème fraîche. Do not use more than ½ teaspoon as it will overpower.

Photography Tips: Softbox Lighting and an ISO 100

Guest Artist: Debra Hughes
Guest Photographer: Margouillat

ApertureFNumber: f/25.0
Make: Canon
Model: Canon EOS 7D
ExposureTime: 1/250
FNumber: 25/1
ExposureProgram: 1
ISOSpeedRatings: 100
MeteringMode: 6
Flash: 9
FocalLength: 50/1

Bahrain, or the Kingdom of Bahrain, its official name is a rather small island state in the Persian Gulf, just north of Qatar. Bahrain is an archipelago of 36 islands located off the eastern coast of Saudi Arabia. The four main islands are joined by causeways.

In Arabic, bahrayn is the dual form of bahr (“sea”), so al-Bahrayn means “the Two Seas”.The official language is Arabic, but English is very widely spoken and is the principal language of commerce. According to the US Department of State Bahrain is one of the most densely populated countries in the world; about 89% of the population lives in the two principal cities of Manama and Al Muharraq. Approximately 66% of the indigenous population is originally from the Arabian Peninsula and Iran.

When looking up the culture at Bahrain Tourism it was very interesting to note that after clicking on the tab “About Bahrain” this is what appeared under the subtitle “Culture”:

The Kingdom of Bahrain is a Muslim country therefore; most of the people are dressed modestly. Bahrain is also considered one of the most modern countries in the GCC and has a mixture of people of different cultures and nationalities.

MEN: When visiting a mosque shorts and sleeveless tops are not allowed. Shoes are also not allowed when you enter the mosque. It is recommended that you talk quietly when you are there.
Traditional Areas: For the central market, clothes can be less formal. You are free to wear anything you like as long as it is respectable.

Malls and Restaurants: Casual clothes are the best choice for such an outing.
Private Homes: When you are invited to an indoor party informal respectable clothes are recommended. Smart casual sounds perfect.

WOMEN: Mosques: Hair, arms and legs must be covered. Loose clothing required. No shoes allowed inside the mosque

Traditional Areas: Souq, villages, central market, and etc.Skirts should be below the knee but long skirts and pants are preferable. Short sleeves to long sleeve tops preferable.
Malls: Seef mall, A’ali mall, Dana mall, Bahrain mall etc. Malls are very crowded areas; people are usually smartly dressed at malls.

This description of the culture of Bahrain, on their tourism site, is both uninformative and telling. It is disconcerting that the only thing they found merit in telling a potential tourist had to do with proper clothing. On a tourism site, which would seem to want to entice visitors, it might be prudent to add a little more detail about the rich history and culture of the country instead of a dress code, which could have been detailed under a tab titled “Visitor’s Guide to Cultural Norms” or something of the sort. The site did list historical locations that warrant a visit and this list gives a more complete picture of Bahrain.

Bahrain is known for oil and pearls and is home to the Bahrain World Trade Center. These are imposing (787 ft) high twin tower complex located in Manama. Bahrain imports many of its food products due to the limited amount of land. The crops produced in Bahrain are dates, bananas, pomegranates, tomatoes and cucumbers. And, because there is little land for grazing animals there is a very limited amount of cattle. However, the location in the Persian Gulf allows for a good deal of fish and shrimp.

Pomegranate juice is quite popular in the United States, but we don’t use pomegranates in many recipes; perhaps the seeds in a salad or the juice to make a vinaigrette. We found a recipe that is a wonderful alternative to hummus and full of flavor. Muhammara makes use of walnuts, pomegranates and roasted red peppers, combined with seasoning, to provide a dip that is delicious served with pita chips or bagel chips. The next time you think of serving hummus, give muhammara a try instead for a savory alternative.

Muhammara Recipe by (Food. People. Want)

Ingredients

1 thick slice whole grain or wheat bread
1 cup walnuts, toasted
3 large roasted red bell peppers
2 cloves garlic, roughly chopped
1 tablespoon pomegranate molasses (Can be purchased, but if you cannot find, see recipe below)
1 1/2 teaspoons ground cumin
1-2 large pinches ground Aleppo chili pepper or a mixture of sweet paprika and cayenne to taste
1 teaspoon table salt, or more to taste
Juice of half a lemon
1/3 cup olive oil

Directions

1. Toast the bread slice in an oven that has been preheated to 350° until it is dry and no longer soft in the middle, about 5-7 minutes. Tear the toasted bread into pieces and pulse in a food processor until you have rough breadcrumbs. You should have close to 1 cup.

2. Place the walnuts on a baking sheet and roast in the same 350° oven until they have taken on some color and begin to smell aromatic, about 5-10 minutes.

3. Place the roasted red peppers, toasted walnuts, breadcrumbs and garlic in the food processor and pulse a few times to just barely combine. Add the pomegranate molasses, cumin, and chili, salt and lemon juice and turn on the processor. Slowly drizzle in the olive oil while the machine is running to emulsify the paste and bring everything together.

4. Taste and adjust for seasoning. Allow the mixture to rest for at least a half an hour before serving.
Pomegranate Molasses (Simply Recipes)

Ingredients

4 cups pomegranate juice
1/2 cup sugar
1/4 cup lemon juice

Directions

1. In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat just enough to maintain a simmer. Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. Pour out into a jar. Let cool. Store chilled in the refrigerator.

Over the holidays I received a few gift cards. I tend to stash these gift cards away until mid February, when I’ve got the winter blues. The best cure for the winter blues is a trip to a lush tropical paradise. If I am unable to lounge under a palm tree on the sandy beach of a tropical island while sipping on a delightful frozen beverage that is accessorized with little umbrellas and sculpted fruit then the next best thing is shopping therapy. Amen.

I usually adhere to my rule about waiting until February for good reason, other than curing the winter blues. I have found that when I’ve used my gift cards sooner rather than later I am more inclined to make impulse purchases. Today, a day that is sunny and 60 degrees, I broke my rule. I used one of my gift cards.

My brother gave me a gift card for Chefs. I need to replace three items in my kitchen that are important, but I’m just been putting off. My toaster died. My mandolin slicer is on its last leg and my potato ricer disappeared somewhere between Twenty-Nine Palms, California and Cape Cod Massachusetts. I don’t really eat toast. My brother is going to give me his mandolin slicer that was a gift, brand new and never used. That leaves the potato ricer and so that is exactly what I bought. I wanted to buy something that sounded a little more fun and glamorous, but I have teenage boys who love mashed potatoes. It is not fun mashing them without a ricer, therefore the ricer is fun.

A potato ricer is a kitchen gadget that falls into question: “Do I make enough mashed potatoes to justify buying it?” I could answer that question with a firm “yes”. However, if you cannot then consider this: You can use a potato ricer for more than making mashed potatoes. This gadget allows potatoes to be pushed through what looks like an oversized garlic press. And, if a potato can go through so can other foods.

A potato ricer can be used for many things other than potatoes. Use it to rice sweet potatoes or pumpkin the next time you make a pie. If your sweet potatoes are fibrous, the stringy parts will stay in the ricer leaving fluffy goodness for the pie. Baked squash can be passed through the ricer before you butter it and serve.

The potato ricer is a boon when making tomato sauce because most of the seeds stay in the ricer as well as the skins. If you don’t want to take out your food processor use the ricer to make applesauce easily by pressing baked apples through the potato ricer, which removes the skins, stems and seeds. If you don’t make a lot of apples sauce at one time this is priceless. You don’t need to waste time peeling and coring the apples.

I will be excited when my ricer arrives and I know a couple teenagers who will be glad for it as well. The novelty of lumpy mashed potatoes is beginning to wear off.

Left over NO boil Mashed Potatoes: Baked Potato Salad

6-8 Baron Potatoes
1 cup of mayonoise
1/2 cup of butter (salted)
1/2 cup of cooked pancetta
1 cup of fresh corn (or canned)
1 splash of cream
pepper and salt to taste

Directions:

Having to settle for “May Queen” potatoes, and have yet to find a good Russet Potato in Japan, but the May Queen is the closest. I used Baron Potatoes AKA Danshaku. They all, seem to discinigrate during the boiling process, so, doing a NO boil was more out of need.

I use my Pryex glass bowl or plate, placing a small amount of water in the bottom to allow the potatoes to steam in the microwave. Place the peeled potatoes into the bowl/plate, cover with Saran Wrap, depending on your microwave maker, it might have a pre-programed button for this, which mine does, if not, cook them on high, for about 10 minutes or until soft enough to mash.

Place the cooked potatoes into a mixing bowl, hand mix with all the ingredients, then place into ramekins and heat in a toaster oven until warm and golden brown.

Over the holidays I received a few gift cards. I tend to stash these gift cards away until mid February, when I’ve got the winter blues. The best cure for the winter blues is a trip to a lush tropical paradise. If I am unable to lounge under a palm tree on the sandy beach of a tropical island while sipping on a delightful frozen beverage that is accessorized with little umbrellas and sculpted fruit then the next best thing is shopping therapy. Amen.

I usually adhere to my rule about waiting until February for good reason, other than curing the winter blues. I have found that when I’ve used my gift cards sooner rather than later I am more inclined to make impulse purchases. Today, a day that is sunny and 60 degrees, I broke my rule. I used one of my gift cards.

My brother gave me a gift card for Chefs. I need to replace three items in my kitchen that are important, but I’m just been putting off. My toaster died. My mandolin slicer is on its last leg and my potato ricer disappeared somewhere between Twenty-Nine Palms, California and Cape Cod Massachusetts. I don’t really eat toast. My brother is going to give me his mandolin slicer that was a gift, brand new and never used. That leaves the potato ricer and so that is exactly what I bought. I wanted to buy something that sounded a little more fun and glamorous, but I have teenage boys who love mashed potatoes. It is not fun mashing them without a ricer, therefore the ricer is fun.

A potato ricer is a kitchen gadget that falls into question: “Do I make enough mashed potatoes to justify buying it?” I could answer that question with a firm “yes”. However, if you cannot then consider this: You can use a potato ricer for more than making mashed potatoes. This gadget allows potatoes to be pushed through what looks like an oversized garlic press. And, if a potato can go through so can other foods.

A potato ricer can be used for many things other than potatoes. Use it to rice sweet potatoes or pumpkin the next time you make a pie. If your sweet potatoes are fibrous, the stringy parts will stay in the ricer leaving fluffy goodness for the pie. Baked squash can be passed through the ricer before you butter it and serve.

The potato ricer is a boon when making tomato sauce because most of the seeds stay in the ricer as well as the skins. If you don’t want to take out your food processor use the ricer to make applesauce easily by pressing baked apples through the potato ricer, which removes the skins, stems and seeds. If you don’t make a lot of apples sauce at one time this is priceless. You don’t need to waste time peeling and coring the apples.

I will be excited when my ricer arrives and I know a couple teenagers who will be glad for it as well. The novelty of lumpy mashed potatoes is beginning to wear off.

Left over NO boil Mashed Potatoes: Baked Potato Salad

6-8 Baron Potatoes
1 cup of mayonoise
1/2 cup of butter (salted)
1/2 cup of cooked pancetta
1 cup of fresh corn (or canned)
1 splash of cream
pepper and salt to taste

Directions:

Having to settle for “May Queen” potatoes, and have yet to find a good Russet Potato in Japan, but the May Queen is the closest. I used Baron Potatoes AKA Danshaku. They all, seem to discinigrate during the boiling process, so, doing a NO boil was more out of need.

I use my Pryex glass bowl or plate, placing a small amount of water in the bottom to allow the potatoes to steam in the microwave. Place the peeled potatoes into the bowl/plate, cover with Saran Wrap, depending on your microwave maker, it might have a pre-programed button for this, which mine does, if not, cook them on high, for about 10 minutes or until soft enough to mash.

Place the cooked potatoes into a mixing bowl, hand mix with all the ingredients, then place into ramekins and heat in a toaster oven until warm and golden brown.