Saturday, February 21, 2009

Leftovers: Salmon stuffed mushrooms

Salmon Stuffed Mushrooms

The other day I made whole wild salmon in a rosé cream sauce with onions and had a small piece leftover--about 4 ounces with about 1/2 cup of the sauce. Last night I wondered what to do with it. I decided to stuff 10 medium mushroom caps, reserving the stems for soup. I minced the salmon in the sauce and plopped the mix by teaspoonfuls into the caps and baked for 20 minutes in a Pyrex dish with a small amount of white wine. Lip-smacking good!

Every light was off but a small lamp by the terrace door, the oven light, and an overhead stove light. What to do with 20 minutes? Write notes or a first draft of a poem! And here it is:

In storms,
when there's no electricity
I’ve felt my way
through rooms and halls
without a candle lit, a match struck,
or a flashlight in hand,
by touching walls, grasping chairs,
tripping over wires.
Have you ever played
the game Blind Man’s Bluff?
When I picture me
without you

it's like this.



Thursday, February 12, 2009

Spinach Pie

Spinach Pie (with and without meat)
(Sorry! I cannot retrieve pictures!)

Recipe for 2 pies

Two Marie Callender's deep dish pie crusts
or make you own...

Ingredients:
2 lbs of ricotta

4 cups of shredded mozzarella

1 cup of grated parmigiano

3 large eggs

2.5 lbs of fresh spinach washed, chopped, and cooked (sometimes I use leftover spinach that's been seasoned with olive oil and garlic)

(May use frozen cut leaf--be sure to squeeze all the water out, zap for 3-6 minutes)

1 cup of pine nuts

1 teaspoon of sugar

salt, pepper, pressed garlic or garlic powder, and nutmeg to taste

2 tablespoons of seasoned breadcrumbs and a few pats of butter

{If you wish you may add 1/2 to 3/4 cup of cut up ham, and or salami.
You may also mix the spinach with broccoli florette's, if desired.}

Directions:
Heat the oven to 450 degrees

Mix all the ingredients and fill the pie crusts

Sprinkle with seasoned breadcrumbs (I add garlic powder and paprika) and daub with tiny pats of butter

Bake for ten minutes and them reduce heat to 375 degrees for 25 minutes more.

Easy to make in advance and freeze for parties!

Wednesday, February 11, 2009

Mustard sauce for stone crabs

Mustard Sauce (two differnt ways)

Yesterday we arrived in Park City, Utah, and brought with us in a cold pack, 10 lbs of fresh jumbo stone crabs from sunny south Florida.

We took some our friends and had them as an appetizer.

Here's the mustard sauce I made... for 8 lbs.

1 & 1/2 cup of mayonnaise
4 tablespoons of mustard:
1 spicy
1 honey
1 honey sweet and hot
1 stone ground
1 tablespoon of Worcestershire sauce
1 teaspoon of Tabasco
3 drops of lemon juice

Tonight I made the sauce diferently...for 2 lbs.

1 cup of mayonnaise
3 tablespoons of savory honey Grey Poupon mustard:
10 drops of hot sauce!
3 tablespoon of creamy horseradish sauce

Yes, you can use dry mustard, and yes you can switch around the mustard to whatever or whichever you like--AND YES, YOU CAN INVENT...JUST LIKE I DID.

Sunday Salon: Lynne Barrett and John Dufresne

On February 1st when the fervor of football ruled, Marianne Haycook, artist, friend and neighbor hosted a party for two Lynne Barrett and John Dufresne, authors and Creative Writing Professors from FIU and both are dear friends and great writers. They each read memoir for the group, and John also read some fiction from his new book: Requiem Mass: A Novel.

Here's the menu:

Shrimp cocktail
Veggie plate
(crudite')
Fruit platter
A mixed salad

I cooked the following dishes:

Stuffed mushrooms
(with crab meat)
Salami baskets
(soprassata stuffed with marscarpone and a pimento stuffed olive)
Spinach pie
(ricotta, mozzarella, parmigiano, eggs, pine nuts, ham, and salami) Regular crust
Pizza Rustica
(prosciutto, ham, salami, ricotta, parmigiano, eggs, mozzarella, Swiss, Romano) Sweet crust
Eggplant parmigiano
(If you don't know what's in it, forget it, and cancel it from your repertoire)
Baked pasta
(squiggly pasta, ricotta, parmigiano, mozzarella, sausage, tomato sauce, cream)
Sausage, potatoes, peppers and onions

There was also homemade flan, brought by Charlie and a chocolate layer cake, vino, coffee and tea.

Next party is going to be at the beginning of May and will feature book artists: Marianne Haycook, Carol Todaro and John Cutrone. To get on the guest list if you happen to be in town, ...write me.

Sunday, February 1, 2009

After image: The Palm Beach Poetry Festival 2009

Blog of January 31 (forgot to post it!)

The Palm Beach Poetry Festival ended on the January 24th It was the 5th anniversary of the festival and the world is a better place for Miles Coon, it’s founder, and for Laura Mc Dermott, the Festival Coordinator, who keeps things running like clockwork. I’d like to especially thank these two individuals, and also every single, solitary, hard-working intern: Richard Ryal, Evan Peterson, Scott Cunningham, Yaddyra Perralta, Jessica Machado, and Maria Hall. It was a pleasure “to hang” with you.

The readings by the poets were exceptional, so from me personally, and I think I speak for everyone who attended, here’s a huge thanks that goes out to the following: Denise Duhamel, Martin Espada, Kimiko Hahn, Gregeory Orr, Thomas Lux, and Dara Wier.

The festival was nothing short of a burst of atomic raw energy on the part of the participants, and cool, intense, smoking dry ice from the established poets—and I mean that in a profound and good way. The decisive, inner strength of each of them rang out loud and clear, like chiming temple bells when they read their own work, and they were fine examples of what each person at this festival yearns to emulate. It was another wonderful WORD FEST experience.

I had the good fortune of interning and assisting for Denise Duhamel, a most generous and accessible poet, who had our workshop generating all sorts of poems with marvelous examples and prompts. Most of them were free verse, but then on the last day, Denise had the group try collaborative poems after she’d spent time elucidating form poems, such as the sestina, the villanelle, and the pantoum, which comes form the Malayan pantun. I’ve never written a pantoum, because I was never interested in doing so before this, but you can bet your bippy I’m gonna try one now (minus the “eye” dialect, of course!)

Here’s what Wikipedia has this to say about the pantun:

“In its most basic form the pantun consists of a quatrain which employs an abab rhyme scheme.* A pantun is traditionally recited according to a fixed rhythm and as a rule of thumb, in order not to deviate from the rhythm, every line should contain between eight and 12 syllables. ‘The pantun is a four-lined verse consisting of alternating, roughly rhyming lines. The first and second lines sometimes appear completely disconnected in meaning from the third and fourth, but there is almost invariably a link of some sort. Whether it be a mere association of ideas, or of feeling, expressed through assonance *or through the faintest nuance of a thought, it is nearly always traceable’ (Sim, page 12). The pantun is highly allusive and in order to understand it readers generally need to know the traditional meaning of the symbols the poem employs.”

Definitions according to La Nina:

*Rhyme scheme: last words rhyming…for instance ABAB pattern, the first and third lines rhyme and the second and fourth ones rhyme.

Here below is a quick terrible example by yours truly:

I cannot sleep for love of thee
Even in sweet dreams I weep
You’re everything I need to see
How I want you in my Castle Keep.

*Assonance: repetition of vowel sounds to create internal rhyming

Now, poets, get writing!