Fried Wild Turkey

Did you know that the water bear, or tardigrade, is the first known animal to survive in space? Or that they are the most complex of extremophiles, withstanding temperatures from almost absolute zero (-459 F) to 304 F? They can live through solar, gamma, and ionic radiation at a strength that would kill a human, survive unimaginable pressure, and go without food or water for almost a decade. The largest of these extraordinary creatures reaches only 1.5 mm long and can be found on common mosses and lichens.  

Filling my brain with these exciting and awe-inspiring facts about the natural world around us is what I've been doing for the past few weeks. I haven't been doing a lot of cooking or blogging because I've been spending most of my free time studying for the Praxis II Biology Content test. Which looks less like the adorable water bear above and more like this...

But I love studying a subject matter that I'm interested in, and I've met few people that are as captivated by biology as I am. I've spent all this time studying to get certified to teach high school biology. This has long been a career choice in the back of my mind, and looking back, I think I've been preparing for it for a long time. My bedroom pretty much looks like a science classroom. Some of my most prized possessions are my Ernst Haeckel Siphonophorae print, preserved butterflies and sunset moth, framed antique Periodic Table of the Elements, geode, fossilized trilobite, and butterfly identification poster. Anyway, what this potential career change means for me is a lot studying, testing, applications, and interviews, which translates to LONG to-do lists. One of my Monday morning rituals is making my to-do list for the rest of the week.  Here's a glimpse of the last 3 week's lists...

Throw in the weekend trip to Natchez, a trip home to Auburn, and a weekend of dog sitting, and I've been a busy bee.

The three precious dogs I was taking care of didn't really appreciate
all the time I was spending with my study books instead of them.

Luckily, I've had a lot of support from friends and family.  My mom always knows just what to say.  I thought the card she sent me in the mail summed up how the last few weeks have gone:

With two tests down and two more to go, I took a weekend off from studying and relaxed for my first weekend at home in a month. Holt has been cleaning out the game freezer and brought over venison, duck, and wild turkey. Friday we made venison burgers and Saturday we cooked the turkey. I've never eaten wild turkey so I was skeptical, but this was the best wild game I've ever eaten. No gaminess, no masking natural flavors, just pure, unadulterated wild bird (dipped in batter and fried, of course). I was shocked at how good this was. Turkeys are big birds and we had plenty to share with my roommates, all of whom were impressed as well. We cut the breast into strips, dipped in egg wash, batter, then fried and they looked like chicken fingers but tasted better. Trust me on this one.  

Better yet, wake up way before the sun, put on you warm camo, and chase one of these illusive and intelligent creatures around the forest all morning.

Chicken Fried Wild Turkey

1 turkey breast, deboned and cut into strips across the grain

1 16oz bottle of Italian dressing

1/2 tsp lemon pepper

Dash of Worcestershire sauce 

2 eggs beaten

2 cups buttermilk

Salt as needed

2 cups flour

Peanut or vegetable oil as needed

Marinate turkey strips in Italian dressing, lemon pepper, and Worcestershire for 8 hours or overnight.

In a mixing bowl, beat eggs into buttermilk

In a second bowl, mix salt, pepper, and flour.

Dip turkey strips in egg wash, then batter

Deep fry in oil until golden brown

Drain on paper towels.

Thai Shrimp Curry

If you've ever wondered what the National Wild Turkey Federation National Convention is like, I can explain it: camouflaged cacophony.  Holt and I traveled the 3 hours to Nashville last weekend to attend the  NWTF expo at the Gaylord Opryland Hotel and Convention Center. We spent Saturday afternoon wandering around the dizzying maze of vendors decorated with taxidermy creatures, camouflage, and decoys. Between Holt's line of work and mine, you would think I was pretty well prepared for all the hunters and Duck Dynasty bandwagon fans, but I was overwhelmed.  

After passing the first mile marker, I found myself zoning out, complaining of aching feet, and visiting the adult beverage booth. Holt was in the zone, meeting people, taking mental notes, and picking up promotional material.  Sensing my boredom, he pacified me by visiting a vendor selling lab puppies, which I cooed over for awhile.   After seeing a great horned owl and bald eagle at the National Forest Service's booth, our trip through Redneck, USA was complete.  We headed downtown to drown out the sound of turkey calls ringing in our ears with some good country music at a local honky-tonk.  

Waiting in line for Tootsies, on Broadway

We experienced the local music and of course had to hit up some local restaurants.  We had dinner at the hip and packed Tavern in Midtown with some friends.  I had their Mahi sandwich and Holt thoroughly enjoyed their burger.  On a recommendation, we had lunch at the 12 South Tap Room and were very pleased.  The spot is small and eccentric but homey and delicious.  We had the queso, jerk chicken sandwich  and steak quesadillas.  Everything was excellent, including our barkeep Nancy and our brews.

Another whirlwind weekend has come and gone and left us feeling as if our weekend break was busier than our work week.  It's tempting to pick up dinner on the way home or order pizza, but thank goodness for our wok!  A few stock ingredients and you can have dinner on the table faster than Pei Wei can deliver.  

This Thai shrimp curry had carrots, shallots, garlic, and bell pepper. 

I've been posting some Asian-inspired dishes because, lucky for me, Holt is slightly obsessed with the wok.  He's my "wok-master" and thoroughly enjoys flipping its contents dangerously high in the air.  I don't mind eating curries and fried rice more frequently in exchange for a helping hand in the kitchen.

                                        

This curry was made with Gulf shrimp and a prepackaged red Thai curry paste.  I'm sure it would be even better with a homemade curry paste, but again I was taking the easy route for a weeknight meal.  This isn't a spicy curry, but sriracha sauce is a good accompaniment if you want some kick.   

Thai Shrimp Curry (modified from Emeril Lagasse's recipe)

• 2 tablespoons peanut oil
• 1/2 cup chopped shallots
• 1 red bell pepper, cut into strips
• 2 medium carrots, trimmed and shredded
• 2 teaspoons minced garlic
• 3 tablespoons thai red curry paste
• 2 teaspoons light brown sugar
• 1 can coconut milk (14 oz)
• 1 pound medium shrimp, peeled and deveined
• 3 chopped Thai basil leaves
• 3 tablespoons chopped fresh cilantro leaves

In a large wok or saute pan, heat the oil over medium-high heat.

Add the shallots, bell peppers, carrots, and garlic and stir-fry until soft, 2 to 3 minutes.

Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute.

Add sugar, then coconut milk, and bring to a boil.  

Simmer until thickened slightly, about 2 minutes. 

Add shrimp and cook, stirring, until pink, about 2 minutes

Remove from heat and stir in the basil and cilantro.

Serve over jasmine rice.  

                                       

What will we WOK up next?  Just kidding, I promise I'll reach for something besides the wok soon!

Building character, one wok at a time

We made it! Remember 60 days ago when I posted about the beginning of waterfowl season in Arkansas? Well tomorrow is the last day of duck hunting season, and I'm sure I'm not the only gal ready to spend more time with her avid waterfowler, who has been missing the last 2 months.  Tomorrow, not only marks the end of the season, it's shaving day!

Holt, like a lot of men, doesn't shave his beard during duck season. I'm not sure if it keeps him warmer, completes his camouflage, or when one wakes up hours before daylight for 60 days straight, hygiene habits tend to get triaged, and shaving gets pushed to the back of the line. At one point in time, he wouldn't even trim it, but thankfully I've talked him out of that nonsense. So tomorrow I get to see my boyfriend's clean-shaven boyish cheeks and I, for one, am thrilled!

Looks like a new man!

I think this was an excellent season. While there aren't a lot of ducks in Arkansas right now, the earlier hunts of the season were fantastic, and I got some major crafting done. From the seashell mirror to the lamp makeover, I have made my free-time worthwhile. I squeezed in one more project before the end of the season.

I've had these ugly but very useful storage bins since living in a dorm in college. They're perfect for t-shirts or craft supplies and move easy. They have accompanied me to my home in Memphis and serve their purpose well, but they still scream "dorm room" and "unsophisticated young adult".  

                                             

While I'm not ready to purchase more furniture and part with these, I can handle purchasing fabric on sale at Hobby Lobby. I had a vague idea in mind to somehow construct a slip cover for my storage bins that would make them a little less tacky. I had no pattern or detailed plan, but I saw some fabric I liked and decided to go for it. I always dread the inevitable question from the fabric attendant while he or she is cutting it: "So what are you going to make with this?"  

"Umm, ugh, you know those plastic storage bin things you see at Walmart..."

You can guess that she was rolling her eyes by the end of the explanation of my plan. I laughed it off with a "this may be a trial-and-error thing." With a knowing smile, she replied, "I call those character-building activities."  

Threading the bobbin

                                        

And I did build character. I underestimated how much fabric I needed, and I sewed one portion upside-down. It took a Sunday afternoon and rogue ice storm to complete it, but all in all I think it turned out alright. The front panel of fabric is Velcroed to the sides so I can easily lift it up for access to my t-shirts and craft supplies.

                                           

After my storage bins got a make-over, I needed to start creating some storage space in my freezer again. The duck gumbo cleaned out most of my duck, but I still had some venison inner tenderloin. I hit up one of my favorite blogs to see what fun things I could do with this prime cut of meat. Venison stir fry caught my eye.  

                                        

This recipe was fast, easy, didn't require many ingredients, and definitely went down in the books as a "keeper". The meat was very tender and the flavors were fabulous. It was perfect and I honestly recommend giving it a try.

Holt was my kitchen helper during this adventure. So no, those
are not my enormous, man-ish hands.

Heat 1 1/2 cups of cooking oil in a wok or large, heavy-bottom pan. I debated whether I should go out and buy a wok or use a pan that I already had. Holt talked me into getting the wok, but I was a little nervous about cooking with it because I worried it wouldn't distribute heat evenly. I thought this would be another character-building activity and we might end up ruining the meat, but we didn't. Looks like my New Year's resolution luck is turning around!

Cook 1/3 of sliced, marinated venison in the oil for 30 seconds to a minute. Don't over cook! Fish out the pieces with a slotted spoon and set aside. Cook the rest of the venison in batches.

Pour out all but 3 tablespoons of the oil. Heat the remaining oil over high heat until it begins to smoke.  Add 4 sliced red chiles and 1 sliced bell pepper and stir fry for 90 seconds.

Add 3 cloves of silvered garlic, and cook another 30 seconds. Add the venison and stir fry 90 seconds.

Add 1 bunch of cilantro, chopped, and 1 tablespoon soy sauce and stir fry a final 30 seconds, just until the cilantro wilts. Turn off the heat and stir in 2 teaspoons sesame oil. Serve over steamed rice.

                                     

Sharpen your razors and lather up.  Tomorrow's going to be a great day to build some character!

Hank Shaw's Venison Stir Fry
Serves 4
Prep Time: 20 minutes
Cook Time: 5 minutes

Marinade
2 T dry sherry
1/2 t salt
3T soy sauce
1 T cornstarch mixed with 2 T water

Stir Fry
1 lb venison, trimmed of all fat and sinew
1 1/2 cups peanut or other cooking oil
1 to 4 fresh red chiles (I used 4)
1 red or yellow bell pepper, sliced
3 garlic cloves, slivered
1 bunch cilantro, washed and roughly chopped
1 T soy sauce
2 t sesame oil

Directions

1. Slice the venison into thin slivers of about 1/4 inch and anywhere from 1 to 3 inches long.  
2. Mix with the marinade and set aside while you prep all the other ingredients.
3. Heat the oil in the wok or a large, heavy pot until it reacher 275 to 290 F.
4. Add 1/3 of the venison into the hot oil, and use a butter knife to separate the meat when it hits the oil. Sizzle for 30 seconds to 1 minute.
5. Remove venison with a slotted spoon.  Set aside and cook the remaining venison one third at a time.
6. Pour out all but about 3 tablespoons of the oil.  Save the oil for the next time you cook Chinese food.
7. Get the remaining oil hot over high heat.  When it starts to smoke, add the chiles and bell peppers and stir-fry for 90 seconds.
8. Add the garlic and cook another 30 seconds. 
9. Add the venison and stir fry 90 seconds.
10. Add the cilantro and soy sauce and stir fry a final 30 seconds, just until the cilantro wilts.
11. Turn off the heat and stir in the sesame oil.
12. Serve with steamed rice.

The pursuit of happiness...up a mountain

With such a successful resolution last year, I needed to pursue another this year.  I saw an inspiring quote on Pinterest.  It didn't seem all that inspiring at the time and I didn't bother pinning it, but it stuck with me for a few days.  Naturally, I can't remember the exact words, nor can I find it, but the gist was life is too short not to be happy.  It sounds pretty generic and obvious but I was thinking about all the time I spend frustrated, stressed, worrying, or just blah.  It's totally and completely in my power to be happy all of that time.  

On my journey of choosing happiness, I am trying new things.  I'm being a "yes!" person.  Mom and I recently returned from visiting my brother in Colorado.  While snow skiing isn't exactly new to me, I put myself out there and I learned something new...

But not this.
This is the equivalent of my brother's talent on a snowboard

Cool, right?  Well that's not me.  That's about the skill level my brother is at.  So in the name of trying new things, when he asked me to ski some with him, I said "heck yeah"!  The little nugget of knowledge I learned was not to blindly follow my brother up a mountain...

This isn't me, either.  This is Madonna, poor gal.  Luckily my
brother didn't snap any photographic evidence of my little mishap.

Even though I was shaking in my ski boots and it took me about 24 times as long to get down as it should have, I'm better for it now.  At least that's what my brother said, but I think he may have been nursing his own conscience.  On the ride home I literally laughed so hard I cried trying to explain to my mom what happened.  My brother joked about how he thought he was going to have to call ski patrol.  After waiting for me at the bottom of a particularly steep slope, he took off his snowboard to walk back up the mountain to find me.  It had been so long since he'd seen me, he was convinced I had fallen and broken something.  He came trudging up the hill and spotted me standing by the trees alone, just hanging out.  The fear was so bad I had to psyche myself up every once in awhile to keep going.  But I made it down the mountain with only a wounded pride.

Just happy to be alive...

Since my adventures in trying new things have been so successful thus far... I decided to try something new in the kitchen.  Guess what?  It kinda sucked.  Now that I think about it, my resolutions for 2013 aren't off to a great start.  Anyway, I attempted to make homemade tortillas because I've seen blogs and recipes that make them look so delicious and worth the effort.  Ummm...they're not.  A more experienced cook or blogger may tell you otherwise, but I won't lie, mine weren't very good or pretty.

I don't have a rolling pin, so I used this big bottle of beer one of
my roommates had.  Looking back, this is probably the first red flag.

This is the recipe I used.  I'm sure it's a great recipe.  It just didn't really work out for me. My first three were  total duds because I blew it trying to place them on the hot skillet.  They wrinkled and folded up on one another.  

On the fourth, I finally mastered the technique for placing them in the skillet.  Unfortunately they were too thick, broke easily, and became stale quickly.  I did eat one in the fashion it was meant for that evening.  The rest I dunked in soup for several days.  

The one homemade tortilla that was eaten the way it was designed to be.
For the record: not worth it

While I can't try new things without a failure once in awhile, I have to say I was hoping for a better track record than 0-2 half way through January.  But being happy is a lot about being positive.  The happiest people I've ever met weren't brilliant skiers or chefs.  The women stayed home and swept their dirt floors, the men sold food at the market, and the children carried water.  The happiest people I've ever met were positive despite their circumstances.

School children in Buloba, Uganda

                                     

So be happy, be healthy, and don't eat the leftover tortillas in the kitchen...                                                  .

Burnt Fingers, Part II

New Year's resolutions.  Does anyone have them anymore?  I asked around at work, my friends, and family.  No one would fess up to a New Year's resolution.  Is it because everyone around me is perfect and can't come up with any goals to better themselves or the world around them?  I doubt it.  I think maybe people associate a New Year's resolution with failure.  They try several years to lose the weight, quit smoking, save money, be a better friend and on December 31st, they look back at the past year and can't even remember what they set out to accomplish last year or they failed miserably.  So they just say "forget it".  I don't blame them; I've had a few failed resolutions myself.  Or maybe they have a goal but saying it will make them accountable for it, which they would prefer not to be.  

Holt and I brought in the New Year at Bardog Tavern in downtown Memphis

Last year I had one of my more successful resolutions.  I resolved to be more organized.  In the past 12 months I have designed a budget and actually stuck to it, filed all my important documents in a filing box, made a key holder which I (usually) hang my car keys on, and have mini toiletries in clear plastic bags ready to travel on a moments notice.  While that may not sound like a drastic change in my life, I can't tell you how much peace it's brought me.  I have realized peace is a product of organization and thus being organized has become an ongoing goal.  One of the tenets of organization is everything in your home should have a purpose or be meaningful/appealing.  This ugly old lamp has been an eyesore on my desk for months.  While it does have a purpose, I resolved to make it appealing as well.

Old lamp I acquired for free

I get a lot of projects done during hunting season.  Holt works almost every weekend so I get plenty of time to craft.  Saturday morning while drinking my coffee I painted the base of this lamp a brilliant turquoise.  I also recovered the shade with a yard of fabric I picked up on sale a some point and hadn't found a use for yet.

My desk with the painted and recovered lamp.  I love the pop of color.

So if I can stick to a resolution, you can too!  Don't give up on the excitement of new beginnings on January first.  If you did have a resolution and it was health-related, you should probably stop reading now.  I was organizing my food stores last weekend and realized I've got a lot of duck I need to be eating.  I spent all afternoon making a rich and hearty duck gumbo and a loaf of artisan white bread.   

Hank Shaw's Wild Game Gumbo

Cook a half a pound of bacon slowly, remove, and chop.  Sear game meats in bacon fat and remove meat as it browns.

Pepper bacon in the dutch oven

Make your roux with a cup of oil on medium high and whisk in a cup of flour stirring frequently.  Continue to cook the roux until it turns the color of coffee with cream.  You can let it cook until chocolate brown but don't burn it!

Stirring the roux

Also, don't try to photograph your beautiful dark roux because you might burn the crap out of your finger.

Battle wound from the duck gumbo

When the roux is ready, add two minced green peppers, two onions, 6 cloves of garlic, and 6 celery stalks. Cook, stirring often 5 minutes or until vegetables are tender.  Combine 2 tablespoons tomato paste with 1-2 qts stock of your choosing.  Mix a teaspoon black pepper, 2 T sweet paprika, 1 t cayenne, 1 T dried thyme, 1 T dried oregano, 2 T garlic powder, and 1 t celery seed in a separate container.  Add stock and turn heat to high.

Peppers and onions mixed into the rich, dark roux

Add meats, bacon, half of the spice mixture, and a little salt.  Stir and taste.  Continue adding spices and hot sauce until you reach the desired flavor.  Bring to a boil, then drop the heat to a simmer.  Cover and cook at least 90 minutes, but more like 3-4 hours.  Add a pound of sliced okra and cook another 15 minutes.  Add 2 T file powder (if you have it), 2 green onions, and some chopped parsley.  Cook five more minutes then serve over rice.

Duck gumbo served over rice with a slice of homemade artisan bread

As with most things, this gumbo is better after a good night's sleep.  Get the full recipe here!  I realize I didn't go into what my resolution is for 2013, but I promise to get to that next time.  

What a sweet potato can teach you

I've been thinking about Hanukkah a lot lately.  It all started with a sack of sweet potatoes my aunt bought on the side of the road...  

My large family gathered, as we always do, on Thanksgiving for an afternoon feast.  My aunt brought a sack of sweet potatoes that she had bought from a roadside vendor.  After a feast of dressing, ham, turkey, stuffed pork tenderloin, and a spread of delicious sides (including sweet potato casserole), she tried to start handing out the sweet potatoes.  In a family of 15 or so, she figured she could give them all away.  Shockingly, no one wanted to take home the sweet potatoes; instead they filled their cars up with the plentiful leftovers.  My scavenger instincts took hold, and I left with the entire bag.  

A bag of sweet potatoes, sounds like no big deal, right?  Since I cook for one most of the week, and half a sweet potato is plenty for me, these sweet potatoes are lasting forever.  I actually think they might be multiplying in my pantry.  I've had roasted sweet potatoes weeks on end, and I have sweet potato fries coming out of my ears!  I needed to come up with some more creative ways to eat these sweet treats.

4 sweet potatoes, peeled, and chopped using a food processor

Gojee is a neat little app or website that is full of recipes.  The premise of it is to type the food that you're craving into the search engine and it will pull up mouth-watering images of dishes featuring the food.  To come up with some ideas, I searched for sweet potatoes.  Amid the sweet potato pies and casseroles, I found this delicious-looking recipe for Sweet Potato Latkes with Chipotle Sour Cream.  I had never eaten latkes before, although I thought they might be a traditional Jewish dish.  So I spent some time reading up on the significance of latkes in the Jewish faith.  

Sweet potato latkes with chipotle sour cream

In 168 BC, Syrian-Greek soldiers seized Jerusalem's holy second temple.  Shortly after, the emperor Antiochus made the observance of Judaism punishable by death.  He ordered all the Jews to worship Greek gods and erected an altar to Zeus in the Jewish temple.  The Jewish priest Mattathias and his five sons led a rebellion against their Syrian-Greek oppressors.  Using guerilla warfare tactics, the Jews eventually drove the Syrians out of Jerusalem.  To rededicate the holy temple, which had been defiled by the foreign soldiers, the Jews cleansed it, rebuilt the altar, and lit the menorah.  There was only enough untainted olive oil to keep the candles of the menorah burning for one day, but miraculously the oil lasted for 8 nights.  While the specifics of history are debated, Hanukkah (Hebrew for "dedication") is an 8-day festival that commemorates the re-dedication of the holy temple in Jerusalem.  

Latkes are traditionally prepared during Hanukkah because the oil used to fry them is symbolic of the oil that kept the second temple of ancient Israel lit.  Latkes aren't strictly Jewish, in fact, they are found all over. These fried potato pancakes made with flour, eggs, and onions can be served as a savory side, with sour cream or cottage cheese or as a sweet treat, with apple sauce.  In North East England, a variation of the dish is called "tattie fish".  "Tattie" is the local slang for potato and "fish" because the pancakes resemble fried fish.  These can also be flavored with tomato or cheese.   Another variation, in Ireland, is called a "boxty", and Belarus boasts latkes as their national dish.

Latkes, or potato pancakes, frying in oil

                                      

Although it's nearing Christmas time, most people in my neighborhood are celebrating Hanukkah.  My house is smack dab in the middle of an orthodox Jewish neighborhood.  My neighbors strictly observe the Sabbath, and Jewish law prohibits doing any form of work on Saturdays.  Most noticeably, they do not drive, but walk to the synagogue as a family.  According to Jewish law, Hanukkah isn't the most important Jewish holiday, but it is well-known outside of the Jewish faith because of its proximity to Christmas. 

My roommate was making Christmas cookies while I was
preparing the traditional Hanukkah dish

                                          

For the last several years, certain religious groups have been under the impression they are defending their right to free speech and freedom of religion in a "War on Christmas".  It seems as if they are offended that many companies encourage their employees to greet their customers with "Happy Holidays" instead of "Merry Christmas".  

To support Team Merry Christmas, you can purchase your bumper sticker that says “This is America! And I’m going to say it: Merry Christmas!” or my personal favorite “Merry Christmas! An American tradition”.   …because America was a huge part of the Christmas story, right?  You can buy a rubber bracelet for $2 that says “Just say Merry Christmas”, or you can request your local radio station play the song “Say Merry Christmas”.  The beautiful voices of Carrie Rinderer and The American Christian Life United Choir encourage you to avoid stores that opt for Happy Holidays instead of Merry Christmas.  I especially like the line “If you don’t believe the reasons for my Christmas, then it’s sure okay with me.  Please don’t tell me what to say or what music I can play, after all Christmas is my special day.”  So they don’t want you to dictate what they say, but they want to dictate what you say?  Seems legit.

I personally don’t see the problem with Happy Holidays.  Thanksgiving, Christmas, and New Years are close together, and it seems like a catch-all phrase to spread cheer.  It also includes those that don’t recognize Christmas.  Perhaps, as a Christian, I should be fighting the good fight in the War on Christmas, but I’m more of the love and accept variety than the dictate and assimilate kind.  In fact, if you're wearing your WWJD bracelet right next to your Say Merry Christmas bracelet, you may want to check out John 10:22-23, where Jesus attends the Hanukkah celebration.

Then came the Feast of the Dedication at Jerusalem.  It was winter, and Jesus was in the Temple area walking in Solomon's Colonnade.  John 10:22-23

Hey if Hanukkah is good enough for Jesus, it’s cool with me, and I love the latkes.  

So Happy Holidays, Merry Christmas, and Happy Hanukkah!

These met the approval of my roommates and Holt.  They reminded
me of salmon patties but with a very distinct and savory flavor.

Sweet Potato Latkes with Chipotle Sour Cream

This recipe is from Sandi featured on the Dramatic Pancake Website

Ingredients

• 4 tbsp chipotle sauce
• 2 cups sour cream
• 2 medium yellow onions
• canola oil (or vegetable)
• 4 medium sweet potatoes
• 4 eggs, lightly beaten
• 1 cup flour
• 1 tsp baking powder
• 1 tbsp salt
• 1 tbsp ground cumin
• 1 tsp cinnamon
• 1 tbsp brown sugar
• 1 tsp cayenne
• 1 cup chopped cilatro + extra for garnish

Instructions

• For the chipotle sour cream: combine chipotle sauce and sour cream.  Mix well, and set aside in refrigerator
• Heat a splash of oil in saute pan and add onions.  Cook over medium low heat, stirring frequently, for about 25 minutes until onions have caramelized.
• Meanwhile, peel sweet potatoes and shred them in a food processor or with the large holes of a box grater
• Preheat your oven to 200 F.  Put a wire rack on a baking sheet and place in the oven.
• In a large mixing bowl, beat eggs.  Add the grated sweet potato, caramelized onions, and all the remaining ingredients and mix well.
• Heat 1/4 inch of oil in a large cast iron or other heavy skillet over medium heat.  Working in batches, spoon out about 1/4 cup of the latke mixture into the skillet, pressing lightly with the spatula to form 3-inch rounds. 
• Cook for 3-4 minutes until golden, then flip each latke and cook for an additional 3-4 minutes.
• Transfer latkes to the rack in the oven while you cook the remaining batter.
• To serve: top latkes with a dollop of chipotle sour cream and garnish with chopped cilantro.

The Breakfast Club

My mother and I conquered brunch last weekend at the Viking Cooking School.  She drove about 6 hours west to Greenwood, MS, on Friday afternoon.  After impromptu meetings, last minutes tasks, and slamming my finger in a drawer, I finally got out of the office around 4:30.  I drove south for about 2 hours watching a gorgeous sunset over huge fields of cotton.  I was too anxious to see my mom to stop and take pictures but it looked a lot like this…

Photo Credit: Janice Person

We ate dinner at an artsy and eclectic café called the Delta Bistro in downtown Greenwood.  After a long day and drive, I was looking forward to a glass of wine and, naturally, Mom picks the only restaurant in town that is BYOB.  Luckily, they did have beer, so I enjoyed the local brew Lazy Magnolia, Southern Pecan.  

We had salmon, crab cakes, polenta, veggies, and local artisan bread.  We ate our fill and stayed up till 11 (way past both our bedtimes) chatting like best friends at a sleepover. 

If you know my mother, you won’t be surprised at all that we were at the hotel gym working out at 7am Saturday morning.  After a sweat session and a continental breakfast (plus last night's leftovers because I can't stand to see them go to waste) we headed downtown.  We wandered around in the quaint downtown  shops before our class started and stumbled upon this lost critter.

We attended the Celebration Brunch class at the Viking Cooking School, where we made Almond-Crusted French Toast with Blueberry Maple Syrup, Baked Eggs Florentine in Crispy Ham Cups, Apple Turkey Sausage, Sweet Bell Pepper “Hash Browns”, and Fresh Fruit Tart.

We learned some neat chopping tricks, drank some wine, and had a blast!

We were on a team with two other women, and in three hours, with the help of our wonderful instructors, we had prepared a feast.

Mom preparing the eggs in ham cups.  This was super easy and delicious

...although a bit messy.

I had never made sausage, so this was new to me.  You can really add whatever seasonings you like to your meat, make a log, refrigerate, slice, and fry.  We used ground turkey, onion, apple, parsley, sage, basil, ginger, nutmeg, cloves, cinnamon, garlic, salt, and pepper.  It was really good!

The fruit tart was made with a sheet of frozen puff pastry (thawed), an egg wash, lemon curd and fruit.  This one was simple but beautiful. 

The proud chef.

Our feast!

The whole class enjoying the fruits of our labor.

I think the French toast was the best so I've included the recipe at the bottom of this post.  They're a bit lengthy; I didn't type them all, but if you'd like specific one, I'll type it up and post it as well.
After our class, we decided there wasn't much left to see in Greenwood, so we headed to Memphis because, well, no girls' weekend would be complete without some shopping.  We raced through the PB and Williams Sonoma outlets and then the mall in record time.  To end a wonderful but long day, Holt picked us up and drove us downtown where we sat out on Main Street, people-watched, and enjoyed some Bluefin sushi.

Viking Cooking School’s Almond-Crusted French Toast with Blueberry Maple Syrup

Golden brown and crispy French toast is always a popular choice for brunch.  Because this version is baked in the oven, everyone’s portion is ready to eat at the same time.  For a special treat, splurge on real maple syrup blended with fresh blueberries.

French Toast:

1 ½ cups whole milk

2 large eggs

½ teaspoon ground cinnamon

¼ teaspoon almond extract

1 teaspoon vanilla paste (or vanilla extract)

¼ cup granulated sugar, divided

1 (13 to 14-inch-long) soft-crust Italian or French bread

½ cup sliced almonds

Vegetable oil cooking spray, as needed

Confectioners’ sugar, to taste

Syrup:

1 cup pure maple syrup

1 cup fresh blueberries, divided

1. For the French Toast: Whisk together the milk, eggs, cinnamon, almond extract, vanilla paste, and 3 tablespoons of the granulated sugar.
2. Slice the bread on a sharp diagonal into 8 slices, each about 1-inch thick; reserve the ends for another use.  Place the bread slices in a shallow dish large enough to accommodate them in a single layer.  Pour the egg mixture evenly over the slices.  Cover and refrigerate until the custard is completely absorbed, about 30 minutes; turn the bread slices over when about half of the custard has been absorbed.*
3. When the custard is nearly all absorbed, preheat the oven to 400 F. Place a baking sheet in the center of the oven while it is preheating.
4. Sprinkle the remaining tablespoon of sugar over the bread slices.  Cover each slice with a layer of almonds, pressing light onto the surface of the bread.
5. Remove the preheated baking sheet from the oven, and spray it lightly with cooking spray.  Quickly place the bread slices on the baking sheet, almond-side up, and return to the oven.  Bake until the French toast is crisp and golden brown, about 20 to 25 minutes.
6. For the Syrup: Combine the syrup and half of the berries in a medium sauce pan.  Place over medium-high heat, and bring to a boil.  Reduce to a simmer and cook until all of the berries have burst, about 3 minutes.  Remove from the heat and pour through a fine mesh strainer, pressing firmly on the solids.  Stir in the remaining berries.
7. To Serve: Place the French toast slices on a warmed platter or individual plates, and dust with confectioners’ sugar.**  Serve the warm blueberry syrup on the side.

*The softer the bread, the more quickly it will absorb the custard.  Check after 15 minutes to see how quickly the bread is absorbing the custard.
**We skipped this step.  The syrup was so good and sweet, we slathered it on and left off the extra sugar.