The road to El Dorado...

It’s been a year in the making! A frivolous project built around an inspired impulse. What a world - where whims can be willed into reality! 

Our final month was “Dorado December”.  Ironic to finish this yearlong journey with a glimmer of gold. It truly has been a purifying process. I’ve been asked about what I learned along the way or whether I’ll do another theme next year. I’m thought and thought – but I still can’t fully answer either question…

“All that is gold does not glitter;

all that is long does not last;

all that is old does not wither;

not all that is over is past.”

(From Tolkien’s “The Treason of Isengard”)

So although 2013 is on the horizon, I can’t say for sure what’s done... or what’s to come…But enough rambling reflections! Here’s what this month’s golden feast entailed!

Appetizer: Chicken and waffles! Pippin’ hot and delicious with a maple mustard sauce. 

Entrée: It’s sometimes called “Mahi Mahi” and sometimes called “Dorado Dolphin”. Either way, it’s scales shine bright gold! 

(http://www.gulfshores.com/fishing/biting/?id=230)

So I couldn’t resist the play on words. We poached a fillet of mahi mahi in a white wine lemon sauce and served it along side sautéed lemon spinach and roasted root veggies. More specifically, a blend of golden Yukon potatoes, golden sweet potatoes, golden beets, orange carrots, and yellow onions – all oven roasted with oil and seasonings.

Dessert: Golden caramel flan served with banana’s foster.  Note, the gorgeous flan below is a second attempt. Do NOT try using a spring form pan to make flan or any other custard requiring a water bath...bad news bears!

Here’s Nick and I in our “black and gold” Hawkeye outfits, flambéing the bananas for our delicious dessert. Even the fire was gold!

Drinks: Classic American Pilsner – for once brewed by YOUR'S TRULY! Nick told me that if I wanted a "golden beer to sum up this culinary year," I had to make it myself! He helped (of course), but (for once) so did I! And joining him in the brewing obsession was more fun and bonding than I could have expected. Some of us also enjoyed our meal with a nice, golden chardonnay. 

In closing – 2013 is pushing her way in! Whether your next resolution is to finally get in shape, to take that long-awaited vacation, or to spend more time on your favorite hobbies (might I suggest cooking, music, or poetry...lol), keep searching for your own “heart of gold”. Because remember, there’s always “a way to get back home”.

Love to you all,
Miriam

Navy November!

I’m blue – but don’t worry! It’s my food not my mood!

This month was Navy November and as you already know, there are not many naturally navy foods! In fact, true blue foods are so rare in nature that some believe humans have developed an aversion to cuisine of this color! But I’m adventurous! And I love a good challenge…

So I started with a little reserach. A quick Google search revealed at least one naturally blue and edible food. Behold – the blue fig!

http://www.janbalgallery.com.au/about-us/

Unfortunately, this cobalt beauty is not indigenous to Iowa. So I was left to find another path. Eventually, I struck a balance between processed blue foods, naturally blue foods, and word-play about “navy beans” and “blue cheese”. Check it out!

True Blue Trail Mix - an impromptu blend of blueberry popcorn, mixed nuts, dried blueberries, chocolate colored blueberries, and blue m&ms.

Savory Blue Plum Tart - I found these plums at a local orchard and knew they'd be perfect for this month!

Blue Corn Chip Crusted Chicken Tenders with "Navy Bean" Salad - served with Whispering Bluff's Indigo Bunting Blueberry Table Wine.

Blue Cheese Plate - an assortment of Maytag blue, honey comb, dried figs, and crackers.

Blueberry and Cream Jello dessert served alongside homemade Blueberry Macaroons.  

 

Lastly, in keeping with the ironic word play and cheesy jokes, I have to say that this “blue” meal was actually one of the most joyous gatherings all year! While each meal has been shared with loved ones, this was the first to include my baby sister, hero brother, beloved mother, and gracious stepdad. Plus, my sister brought her boyfriend (an awesome addition according to both myself and the hubby). And look – someone even dressed for the theme!

Now that my parents and siblings have shared in this project at least once, I’m left with the realization that this year is almost over and the other important people in my life who have not been able to experience this journey hands-on will likely not have the chance before 2013. So this month’s music selection is dedicated to my biological dad. I’m sorry the distance has left your taste buds wanting! But chin up – your love of Elvis goes perfectly with this month's theme. Here’s “A Very Blue Elvis” playlist just for you, as well as a glimpse at my latest poetry (you always love when I share my writing!)

What is blue?

From the innocence of robin eggs

To the roaring crash of ocean waves

Passion pulsing within living veins

Teary eye as the Bride takes his name

Indigo nights conceal the affairs

An undone love breads such forlorn tears

Did ever a color span such depth

As when navy did sapphire beget?

Orange Ya Glad It's October!

When it came to picking my monthly “food colors”, October was obvious! Is there anything more spectacular than the pumpkin speckled leaves of summer shifting into fall? Not to mention that “October Orange” just rolled off the tongue. But if I was riding that train anyway, an “Indian Orange October” was alliteration fit for the gods!

And so the feast was born! In keeping with Indian tradition, all foods were served together – from the sauces to the desserts! The lineup included: sweet mango lassi drinks, homemade mango chutney with fresh naan and cucumber raita, curried pumpkin soup, traditional Dal made from red lentils (which are ironically orange! J) , Tandoori chicken kabobs, South Indian sweet potato and carrot curry, saffron rice, and Gajar Halvar (a sweet carrot pudding with cream and cardamon). 

Lastly, in keeping with tradition, I searched high and low for an orange-themed song. This one brings me back to high school (http://www.youtube.com/watch?v=_mSmOcmk7uQ). Oh the memories...J 

Until Navy November (a tricky month indeed!)

Sinfully Scarlet!!

This month brought a full house! Every September, my grandparents travel to Iowa for their summer visit. As they come all the way from England and are only here 60 days, the time is chalk full of events and other company. This year, we were also joined by my British Aunt and her Scottish boyfriend. With so much people in town from so far away, it was definitely a time to celebrate! So we turned “Scarlet September” into a red-themed Italian Feast!  

Cocktail: Kir Royale!

L’Antipasta: Mixed Tapas Plate featuring procscuitto, capicola, chianti salami, aged parmesan, white cheddar, Maytag blue cheese, stuffed peppadews, fresh cherries, dried cranberry, and cashews.

L’Insalata – Traditional caprese

Here's those first three as they were really served - together...

Il Primo - Homemade pasta with red pepper tomato sauce!

Il Secondo – Grilled steak with red potato mash and grilled asparagus [I was planning on a red wine sauce but accidentally forgot!]

Il Dolce – Zabaglione with fresh berries

And of course...the whole meal went down well with plenty of Nick's homemade ♪ red, red wine ♪

Lastly, with Scarlet September rolling into to Orange October, I've found myself contemplating Fall and all her glory. Enjoy the related prose...

Masterpiece

Paintbrush and palette in hand,

Autumn quietly creeps through the black night

Into the sleeping forest.

With gentle fingers

She dips her brush into the vibrant paint,

And begins.

With a tender sweep of the bristles

A single leaf of a majestic Oak

Is transformed into a collage

Of Pumpkin Orange,

Ruby Red,

Sunshine Yellow.

Working diligently,

She passes from tree to tree

Giving each one character and identity.

And as the bright rays of light

Become visible along the horizon

Autumn bites her lip

Carefully puts the finishing touches on a delicate leaf.

Stepping back to examine her work,

Her lips curl into a soft smile

And Autumn nods her head in approval.

By Miriam Lind

Purple Haze!!! - Amethyst August

This month’s meal was a purple haze… As with “June's Jungle Green”, “Amethyst August” offered an endless range of culinary possibilities. There are lots of lavender foods, from everyday fruits like grapes and plums to seasonal vegetables like purple asparagus or cauliflower. Instead of exploring the options with another potluck, I decided to give this month a theme beyond its  “Amethyst August” label. With hearty red cabbage and red wine on the mind, a German meal quickly became the obvious choice. 

Appetizer: Rye crostini with herbed cheese and purple heirloom tomatoes

1st Course: German potato pancakes (Kartoffelpuffer) made from purple potatoes and served with a chipotle mayo. Our dinner party devoured these crispy cakes like a hoard of purple people eaters. I served them alongside a red (purple) leaf salad with apples, oranges, walnuts, and a citrus vinaigrette.

2^nd Course: Venison sauerbraten with braised red cabbage. This hearty roast was soaked in a wine-vinegar marinade for 3 whole days, transforming the “already-plum-tinged” roast to a vibrant violet! In keeping with both the “german” and “amethyst” themes, the sauerbraten was served alongside red cabbage braised with bacon and apples.

Dessert: Homemade blueberry pie with vanilla ice cream. Need I say more…

Lastly - since my "German" theme didn't allow me to highlight the full potential of purple produce, I couldn't resist arranging the following centerpiece. 

In September, I promise a sinful array of scarlet foods. Until then, enjoy the end of your summer!!!

Back in Black for a Jet Black July!

It's July and I'm back in black! Jet black that is! Listen to this rockin' "black" playlist while perusing this month's update.

Despite my initial brain block, a brief search on google revealed a surprising number of black colored foods. From juicy fruits like blackberries and black figs, to exotic novelties like black garlic or even...this crazy black chicken!

http://julesfood.blogspot.com/2010/09/silky-chicken-or-black-chicken.html 

 http://julesfood.blogspot.com/2010/09/silky-chicken-or-black-chicken.html 

http://www.bravotv.com/top-chef/season-9/photos/rate-the-plate/fit-for-a-queen-or-just-plain-mean#image-111466

I tried to track down a black chicken. Really. I would’ve given it a try! It looked delish on Top Chef! But – God help me – I couldn’t even find one online. So, I took inspiration elsewhere. Like the sheen of a nori wrap and the shimmer of Tamari soy sauce. In the end, I ended up with a succulent, Asian-themed meal.

But first!! We started off with this surprise cocktail!

Black Sangria courtesy of my wonderful mother-in-law. She took the initiative to find a drink we could enjoy while cooking up the following Asian-themed smorgasbord.

Black Gulaman - a Filipino beverage containing Black Grass Jelly and a simple syrup.

Homemade California Rolls! My first go at making sushi, which was a super fun project shared with my brother-in-law and brand new sister-in-law (they’re still twitterpated newlyweds). Since the theme was “Jet Black”, we switched up the recipe and left the black nori on the outside of the roll. As much fun as they were to prepare, they were even better to eat!

Asian Styled Black Bean Soup – the picture does not do this justice. It was DELICIOUS! Especially with the addition of fresh ginger. I did not bother to puree it as the texture was already fab!

Black Sesame Crusted Salmon with Vegetable Stir Fry in a Spicy Orange Sauce.

Coconut and Cardamon flavored Black Sticky Rice with Grilled Pineapple. “Black Rice is also known as “forbidden rice”, and as the name might imply, consuming it without approval from the proper authorities [once had] life threatening consequences for those involved” (Quote from: http://www.blackrice.com/articles/1/)

In closing - I apologize that the images are so dark. It's the nature of trying to photograph primarily black colored foods.  Camera work aside, this meal was a joy to make and eat. With inspiration from both black colors and Asian flavors, it was also one of the more "cohesive" meals since starting this little experiment. Are my culinary skills actually improving through this crazy project? lol

See you next month!