Lattes and Lipstick and Recipes and Love

Tricia at Shout brought this story to my attention and I want to repeat it here to do my part in helping spread the word.

Gina of Lattes and Lipstick (which I'm adding to my rss reader right now) is raising money to pay for her husband's cancer treatment by compiling and selling an eBook of recipes.

I know I have a lot of foodie friends out there, a lot of friends whose lives have been touched by cancer, and a lot of friends with really big hearts. I hope together we can make a difference for this family.

Their Story:

Our names are George & Gina Williamson. We have been married for nearly 17 years. When George turned 50 he was diagnosed with an aggressive form of prostate cancer. After radical surgery and painful radiation failed to cure his cancer, George opted to take an alternative route using diet and supplementation. His health greatly improved and he has felt better than he has in years. As he puts it, he is a “specimen of health” outside of cancer. However, his PSA levels did still continue to rise over the next several years.

In 2007 we victoriously enjoyed a Cancer Survivor Day Cruise. George was in his 6th year of survivorship at this point, surprising the doctors that he had made it this far, with no symptoms- and no metastasis. But still that pesky PSA rising…

In spite of uncertainties we have opted to enjoy life to its fullest- because none of us have tomorrow guaranteed, anyway! George just had a birthday- he is now 57.

He also just had some scans done after a pretty substantial PSA jump. For the first time, there is visible metastasis in his hip bone.

Why am I telling you all this??

Because of our belief in following a more natural path toward healing (and because of the lack of any curative options from the medical world), we have determined that George will be treated at an alternative treatment center in California- www.issels.com.

However, because it is alternative, insurance will NOT pay for it, and payment is required up front, in full. We are not wealthy people- as aren’t most people!

Therefore, we have realized that if this is going to be a reality, we need to be CREATIVE.

An idea occurred to me one day while I was brushing my teeth…

If I were to sell SOMETHING of SOME VALUE for only $1.00 and I sold 20,000 of it that would be $20,000-and that would be just about enough to send my husband to this treatment center.

BUT WHAT???

And then it hit me-

RECIPES!!

Everyone loves to share recipes.
So I have chosen to compile a collection of recipes from “Friends of George”
and sell them for only $1.00.
And every penny goes directly into a fund solely created to send my husband to this treatment center.
Hey…
It might sound crazy.
But it might be crazy enough to work.
And I’m crazy enough about this guy to do anything to keep him around-for a very long time.

Friend, can you spare $1.00

Pass It On.
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How To Get Rid of Leftover Cake

What? You've never had that problem?

Come on, there has to be at least one instance in all your life when you wanted some dessert but couldn't bear the thought of another bite of that Alaskan-sized sheet-cake.

Ok, well that's the situation I found myself in this week.

We had another graduation party for Mr. H tonight and I was on deck to bring the dessert. We had plenty of sheet cake left from parties earlier in the week. I couldn't bear to eat another bite of cake, but it just seemed too wasteful to throw it all away.

lightbulb!

I sliced up a couple pounds of strawberries that needed to be eaten up anyways. Instead of putting sugar on them, I doused them liberally with Godiva liqueur (mom calls this "medicine," we both make sure to have a bottle handy in case of emergencies).

While I let the strawberries soak in their chocolate hooch. I whipped up a pint of whipping cream with yet a little more Godiva Liqueur - again no sugar, it wasn't necessary.

Quantities? I have no idea. Just added till I felt like it might be enough.

Then I took a bowl and made a deep layer of leftover cake, topped it with a layer of drunk strawberries and then topped that with a layer of drunk whipped cream and repeated until everything was gone.

oh my goodness, I think I've got a buzz. Not sure if its a sugar buzz or from all the booze, but I think I'll wait a while before dribing home.

So next time I have leftover costco cake from any kind of event, I know what I'm going to do with it. But next time I think I'll remove a lot of the frosting, that just got in the way.

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Other CoffeeJitters recipes:

• Fried Bananas
• Curried Chicken and Lentil Soup
• Spiced Chocolate Chip Cookies
  

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Spiced Chocolate Chip Cookies

Cookies and Milk, originally uploaded by coffeejitters.

Tonight I was in need of cookies. Desperate need of cookies. Not just any cookies, I needed chocolate chip cookies. But then I wanted something a little less ordinary too...

I rummaged through the pantry and pulled together what items I had on hand and found a collection I thought might be nice in chocolate chip cookies, that included pecans and coconut as well.

My package of chocolate chips was from Safeway's O Organics line and had an interesting recipe on the back so I used that as a starting point. I used that as a starting point because, of course, I cannot follow directions from start to finish, I have to make it my own.

Here is the O Organics "Really Delicious Organic Chocolate Chip Oatmeal Cookies" Recipe as it is written on the back of the label:

1/2 lb butter
1 cup granulated sugar
1 cup packed golden brown sugar
2 large eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp powdered ginger
2 1/2 cups quick rolled oats
1 cup O Organics chocolate chips
1 cup raisins
3/4 cup coarsely chopped walnuts or pecans


Here's what I used:
1/2 lb butter
3/4 cup granulated sugar
3/4 cup packed golden brown sugar
2 large eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cardamom
2 tsp powdered ginger
2 cups quick rolled oats
1 cup chocolate chips
1 cup coconut
1 cup coarsely chopped pecans

Obviously the changes were not drastic, but the cardamom really brightens up the flavor of the cookie.

The remaider of the directions follow standard cookie baking conventions.

Preheat oven to 375
cream butter with sugars on low speed until blended. Mix in eggs and vanilla. Slowly add powdered indgredients until incorporated. Add oats, coconut, chocolate chips and nuts. Drop by rounded tablespoons onto prepared baking sheet. Bake 10 minutes or until edges are golden brown.

Obviously my changes to the cookie recipe were not that drastic, but the cardamom really brightens up the flavor of the cookie and adds a bit of an exotic dimension.

Unfortunately, I think it needed salt and maybe a little extra something for crunch. Maybe next time I will crumble up some potato chips and add it to the batter.

Don't think I'm kidding, that sounds yummy!

Consider the Rutabaga

Rutabaga, originally uploaded by coffeejitters.

Rutabaga, also known as swede, yellow turnip, or in Scotland, neeps, originated as a cross between cabbage and turnips. I thought about neeps and tatties for dinner tonight, but it's a drizzly, gray Sunday afternoon and Mr. H is still recovering from pneumonia. I think this calls for a hearty beef and root vegetable stew.

Rutabaga has a very strong flavor that becomes even more pronounced the longer it cooks. It is important not to overcook or it may become bitter.

Beef and Root Vegetable Stew
1.5 lb beef sirloin, 1 inch cubes
4 good sized potatoes
1/2 rutabaga
4 parsnips
6 carrots
1/2 onion

Let the meat get a nice carmelization over medium high heat before lowering the heat. Chop all vegetables to 1 inch cubes and add to the pot. Once the veggies are almost fork tender, make a roux of bacon fat (or whatever floats your boat) and flour, add a bit of the broth from the beef and vegetables and stir till smooth and add to the stew (or you can just deglaze the pan with broth or red wine).

Cooking with Leftovers: Curried Chicken and Lentil Soup

curried chicken and lentil soup, originally uploaded by coffeejitters.

What does a starving student cook when the pantry's paltry offerings are little more than leftover chicken, lentils, chicken stock and some leftover vegetables? This starving student made curried chicken and lentil soup.

I simmered the lentils in the chicken stock, chopped and added the chicken, seasoned with curry and cinnamon (the secret ingredient and key to this soup), and then added the veggies shortly before serving. The entire dish took about 20 minutes to complete. A quick and easy dinner that was absolutely delicious.

fried bananas

fried bananas, originally uploaded by coffeejitters.

I stepped into Mom's kitchen this morning and she peeked up at me with a sheepish look like she'd been up to something naughty. The place smelled wonderful and I looked around the kitchen as I quized her on what she'd been up too. Fried bananas. That's what she'd been up to. She was standing at the stove nibbling away as I walked in the door. I snapped a picture of what was left and then helped her finish them off. Yummy. If you love bananas and especially if you have green bananas and not enought patience to let them ripen, you must try fried banans.

Fried Bananas
(all measurements to taste)
- butter
- sliced bananas (lengthwise or crosswise, your choice)
- marmalade or other sweetener like maple syrup or brown sugar
- booze (optional)

over medium high heat melt the butter then add the bananas. Saute till they start to carmelize. Lower the heat before adding the sweets to avoid burning. Top it off with a bit of booze (anything from amaretto to rum or whatever your heart desires). Some people flambe at this point, but that just burns off all that lovely booze and who needs to deal with that fire, especially if this is for your breakfast.

Serve this lovely concoction over ice cream or pancakes, or like me, eat directly from the frying pan while standing in front of the stove.

yes I am that much of a heathen.

Persian Recipe: Saffron Brownie (halveh)

Syrup

• 1 cup water
• 1 tsp ground saffron dissolved in 1/4 cup hot water
• 1/4 cup rose water
• 1 cup sugar
• 1/2 tsp ground cardamom

Dough

• 2 cups all purpose flour
• 4 tbsp unsalted pistashios for garnish
• 1 1/2 cups ghee

make syrup: bring the water and sugar to a boil in a small saucepan. Remove from heat and add the saffron water, rose water and cardamom. Mix well and set aside.

Make flour pase: in a large dep saute pan, toast the flour for about 10 minutes over medium head, stirring constantly. Add the melted butter and fry, mixing constantly with wooden spoon for 7 - 15 minutes, until golden brown. Remove the pan from the heat.

Add syrup: gradually blend the syrup into the hot flour and butter mixture, stirring constatly with a wooden spoon for about 5 minutes. Transfer to a food procesor and process until smooth, about 5 minutes. The paste should set and become thick and smooth.

Chill: spoon onto a plate and pack firmly with a spoon. Garnish with pistachios. Cover and chill for at least 2 hours. Cut into small pieces and serve as dessert.

recipes from Culinary Communion

Persian Recipe: Lamb Kababs

* 1 lb lean lamb, cut into 2" cubes
* 10 cherry tomatoes

Marinade

• 1/2 cup fresh lime juice
• 1/4 tsp ground saffron threads dissolved in 2 Tbsp hot water
• 4 cloves garlic, crushed
• 2 tsp black pepper
• 1 large onion, sliced
• 2 tsp salt

Baste

• 1/4 tsp ground saffron threads dissolved in 2 Tbsp hot water
• juice of 1 lime
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup ghee or butter

Marinate: pound the lamb pieces lightly with a heavy knife to tenderize. Place the lamb in a ziplock bag. Add the onion, garlic, salt, pepper, lime, and saffron water. Seal and marinate for at least 24 hours and up to 72 in the refridgerator. Turn at least twice.

Make baste: combine butter, lime juice, saffron water, salt and pepper in a small sauce pan. Keep warm over low heat.

Grill: start a bed of charcoal at least 30 minute before you want to grill the lamb. Meanwhile thread 5 - 6 pieces of meat onto each skewer, alternating with cherry tomatoes. Grill for 3 -4 minutes on each side, turning and basting frequently. The total cooking should be 6 - 10 minutes.

Serve: Spread a piece of lavash break on a serving platter. When the meat is done, remove from the skewer and place on the bed of lavash, surrounded by tomatoes. Baste once and cover with lavash to keep warm.

- in a hurry? there's an enzyme in the onion that helps to break down the meat. If your marinating for 24 hours or more, slice the onions. If you don't have that much time, liquify the onion with a grater and the enzymes with break down the meat twice as fast.

recipes from Culinary Communion

Persian Recipe: Dill & Fava Polow

• 3 Cups basmati rice
• 2 lbs fresh favas, shelled and skinned
• 2 Tbsp plain yogurt
• 1 tsp saffron threads, ground and dissolved in 4 Tbsp hot water
• 5 1/2 Cups coarsly chopped fresh dill
• 5 cloves garlic, minced
• 3 tbsp kosher salt
• 1/2 tsp tumeric
• 12 Tbsp ghee
• 1/2 cup leeks, chopped
• 1/2 cup cilantro, chopped
• 2 tsp cinnamon

Toss the herbs together with the cinnamon and garlic in a bowl and reserve.

Cook rice and favas: In a large nonstick pot, bring 10 cups water, salt and turmeric to a boil. Add the rice and favas and boil hard for 6 - 10 minutes, gently stirring twice to loosen any grains on the bottom. Once the rice rises to the top of the pot, it is done. Drain the rice and rinse with warm water.

Take the tahdiq: In a bow, whisk together 4 tbsp ghee, 1/2 cup water, 2 big scoops of the rice mixture, the yogurt, and 1 Tbsp of the saffron water. Spread this mixture down on the bottom of the nonstick pot. (nonstick is VERY important)

Assemble: place 2 spatulas full of rice and beans in the pot. Add a spatula full of herbs and garlic. Repeat, alternating layers of rice and beans with the herbs and garlic, mounding ingredients into the shape of a pyramid.

First Cook: cover the pot and cook rice mixture for 10 minutes over medium heat.

Second Cook: Mix 1 cup cold water with 4 tbsp ghee and pour over rice and beans. Sprinkle on the remaining saffron water. Place a dish towel over the pot to absorg condensation and cover firmly with the lid to prevent steam from escaping. Reduce the heat to low and cook 50 minutes longer (take care that the towel doesn't burn)

Cool: remove the pot from the heat and place it, still covered, on a damp surface for 5 minutes to cool slightly and to loosen the crust.

Serve: remove the lid, hold a serving platter tightly over the pot and invert the two together, unmolding the entire mound on the platter. It should come out as golden crusted cake. Garnish with flowers and herbs.

recipes from Culinary Communion

Persian Recipe: Basmati Rice

• 3 cups basmati rice
• 2 Tbsp salt
• 8 cups cold water

pick over the rice carefully to remove any grit

wash rice: wash the rice by placing it into a large bowl and covering in warm water. Gently agitate with your hand, then pour off the water. Repeat five times to get the rice clean.

Cook rice: in a large non-stick pot, bring the water and salt to a boil. Add the rice to the pot and boil hard for 6-10 minutes. Gently stir to remove any rice sticking to the bottom. Once the rice rises to the top it is done. Drain the rice and rinse with warm water.

recipes from Culinary Communion

Persian Recipe: Pistachio Soup

• I cup unsalted, blanched pistachios
• 1 shallot, chopped
• 1 clove garlic, minced
• 6 cups chicken stock
• Kosher sald and pepper to taste
• 1/4 cup whole pistachios, blanched for garnish
• 1 Tbsp olive oil
• 2 leeks, chopped
• 2 Tbsp rice flour
• 2 Tbsp lime juice
• 1/4 cup orange juice

Grind the pistachios in a food processor until fine.

Saute aromatics: In a heavy pot, heat the oil over medium heat. Add the shallot and leeks, saute for 5 minutes and then add the garlic. Saute until very fragrant.

Simmer: Add the rice flour, stirring constantly to make a paste. Add the chicken stock and bring up to a boil. Add the pistachios, salt and pepper and reduce the heat to low. Simmer for 45 minutes, stirring occasionally. Add the lime and orange juices. Adjust seasoning to taste and serve garnished with pistachios.

recipes from Culinary Communion

Persian Recipe: Advieh Powder

Seasoning Mix

• 2 Tbsp dried rose petals
• 2 Tbsp ground cinnamon
• 2 Tbsp ground cardamom
• 1 Tbsp ground Cumin

Mix ingredients thoroughly and store airtight.

recipes from Culinary Communion

Persian Recipe: Stuffed Peppers

• 8 small red peppers
• 1/4 cup long grained rice
• 2 1/2 tsp kosher salt
• 2 cloves garlic, minced
• 2 T tomato paste
• 1/2 cup scallions, chopped
• 1 tbsp dried tarragon
• 1/2 tsp groun black pepper
• 1/3 cup frsh lime juice
• 1 tsp ground cinnamon
• 1/4 tsp saffron threads, ground and dissolved in 2 Tbsp hot water
• 1/2 cup ghee
• 1/4 cup yellow split peas
• 1 onion, thinly sliced
• 1 lb. ground beef
• 1 cup parsley, chopped
• 1 tbsp dried mint
• 1/2 tsp Advieh powder (see recipe above)
• 1 cup tomato juice
• 1/2 cup sugar

Preheat oven to 400

Prepare the peppers: Cut the tops off the peppers 1/2 " from the stems and set tops aside. Remove the seeds and ribs. Heat a large pot of salted water to a boil and blanch the peppers and tops for about 5 minutes. Drain and shock the peppers in ice water to stop the cooking. Set aside.

Make stuffing: In a small pot, combine the rice, split pease, 2 Cups water and 1/2 tsp kosher salt. Bring up to a boil. Reduce heat to medium, cover, and simmer for 20 minutes. Remove from heat, drain, and set aside.

In a large saute pan, heat 2 T of the ghee over medium heat. Add onion, garlic, and beef and saute for 15 minutes until golden brown. Add the tomato paste and saute 1 more minute. Remove from head and add teh rice mixture, the herbs and 1 tsp kosher salt, 1/2 tsp pepper, and 1/2 tsp advieh powder and mix thoroughly. Taste and adjust seasoning.

Make sauce: In a small bowl combine the tomato juice, 2 T Ghee, lime, sugar, cinnamon, 1 tsp salt, and the saffron water. Reserve.

Stuff and Bake: Fill the peppers with the stuffing and replace their tops. Place the stuffed peppers side by side in an oven proof dish, pour the reserved sauce over the top. Cover with foil and bak for 1 hour or until very tender. When done, taste sauce and adjust seasoning with salt, pepper, or lime.

recipes from Culinary Communion

Persian Recipe: Eggplant Khoresh

• 5 Tblsp. Ghee
• 2 cloves Garlic
• 1 lb. Chicken Breast sliced
• 1/2 tsp. saffron threads - ground and disolved in 4 Tblsp. hot water
• 3 Cups fresh or pureed tomatoes
• 1 Cup unripe grapes or 4 Tblsp. lime juice
• 1/2 tsp. Tumeric
• 3 onions, thinly sliced
• 1 tsp. Salt
• 1 tsp. black pepper
• 2 lbs. Eggplant, peeled
• 2 eggwhites, beaten

Preheat oven to 350

Brown the chicken: In a medium pot, heat 3 T. of the ghee over medium heat. Add the onion and saute for 5 minutes until translucent. Add the garlic and chicken and saute 15 minutes longer until golden brown.

Simmer: Add the salt, pepper, saffron water, tomato puree, grapes or lime juice and tumeric. Bring up to a boil. Reduce heat to low, cover and simmer for 15 minutes.

Fry the eggplant: Cut the eggplant lengthwise into quarters. Brush eggplant with eggwhites to reduce teh amount of oil used. In a large saute pan, heat 2 T. of the ghee up over medium heat and fry the eggplant until golden on each side. Place on paper towels to drain.

Bake: transfer chicken and sauce to a deep oven-proof casserole dish and arrange eggplant on top. Cover and bake for 30 minutes, remove cover and bake 15 minutes longer. Adjust seasoning with salt and lime and serve.

We like to top this dish off with yogurt and chopped mint.

recipes from Culinary Communion

Persian Recipe: Cheese & Walnut Spread

• 1/4 lb. Feta cheese
• 1/4 Cup Scallions
• 1/4 Tarragon leaves
• 1 clove Garlic
• 1 tsp kosher Salt
• 2 Cups Walnuts
• 1/4 Cup Basil leaves
• 1/4 Cup mint leaves
• 1 Tbsp. Lime juice
• 1/4 Cup Olive oil

Puree: place all ingredients in a food procesor and process to a coarse textured spread. Taste and adjust seasoning.

Serve with lavash or flat bread. Serves 4.

- Note: when we made this recipe, we found we had to add an additional lime (not an additional Tablespoon - an additional LIME) to pull the top notes. That may have something to do with the cheese we used which had a very deep full flavor (deeper than most feta).

recipes from Culinary Communion