Monthly Archives: December 2009
I Love My Birthday
This weekend, Sunday, actually, it was my birthday. I LOVE birthdays, especially mine. I also love not having to go to work on my birthday, just getting to do the things I like to do.
If I ever run my own company (unlikely as that might be), every one will get their birthday off if it falls on a workday. You have to take the day off, can’t save it for another day. If your birthday is on a weekend, no extra day off. The point is to not have to work on your birthday.
Mother Nature brought me our first winter storm. I awoke on Sunday morning to a winter wonderland. Isn’t it pretty?
I didn’t cook anything the entire weekend. We had house guests (Howard’s sister Sheryl and her husband Paul). We spent Saturday and Sunday visiting with local relatives, so, we were barely at home.
Sunday night, we did have an extra-special birthday dinner. We went to Craigie on Main in Central Square in Cambridge. A few years ago, we went to this restaurant in its previous location just outside of Harvard Square. It was called Craigie Street Bistro then. That meal counted as one of the “Top 5” in my lifetime. The restaurant moved about a year ago, and this was our first time to the new spot.
Our meal was excellent! The chef-owner Tony Maws procures the freshest and most local ingredients available. The menu depends on what ingredients he has. In fact, at the bottom of the menu, it said “Printed at 5:17 p.m. after the last food delivery was approved.” He has a strong commitment to local ingredients and sustainability, even more extreme than what we’ve been trying to do at home. Craigie on Main is definitely a unique and special place to eat.
We decided on the Chef’s Market Menu, the prix fixe menu. There were two choices for each course. It was my birthday, so I picked what I wanted, and Howard got the opposite. That way we could taste everything. I can’t remember all the details of what was in each dish. The menu mentioned each ingredient, but there were so many, this is all I can recall.
Here’s what I got:
Amuse Bouche: Tuna Rillettes with Hackleback Caviar
Appetizer: Ragout with Wild Mushrooms, Sausage, and a poached egg
Entrée: Venison, both medallions and sausage
Dessert: Winter Fruit Crisp with Lemon Balm ice cream and a glass of dessert wine (I don’t remember what it was, but it was flowery and perfect with the crisp)
Here’s what Howard got:
Amuse Bouche: Pork Belly & Local Mozzarella
Appetizer: Bay Scallop Sashimi with Kim Chi Seasonings
Entrée: Loup de Mer with shellfish
Dessert: Olive Oil and Tazo Chocolate Mousse with Port
Howard and I also shared a side of Brussels sprouts roasted in duck fat. And after dessert, the waiter brought us each a small cup of Valrhona hot chocolate spiced with cardamom and ancho chile to warm us before we went back out into the cold.
Howard made the reservations over a month ago, but last week, I received a “birthday gift certificate” from the restaurant. I must have given my birthday when signing up on their email list when we ate there the first time.
The email entitled me to a complimentary birthday cocktail and a parting gift. The drink menu was very unusual – nothing familiar on it. I selected one called Northern Lights. It was made with St. Germaine, Scotch, citrus, Bittermens Tiki. Our waiter explained how the cocktails from the bar were less sweet than modern cocktails, more of a pre-Prohibition style. It was tasty. When they brought the check, I got a small jar of Herbes de Provence, tied up in ribbons, to take home with me. I will think of our meal at Craigie when I use the herbs.
In case you’re wondering, here are the Top 5 meals that Howard and I have shared (in no particular order):
- Our first meal at Craigie Street Bistro for our 15th wedding anniversary
- My birthday dinner last year at T.W. Food in Cambridge (for a special wild game menu)
- Hugo’s in Portland, Maine, to celebrate Howard’s father’s 70th birthday
- Tra Vigne in St. Helena, California (Napa Valley). We’ve eaten there a few times, but there was one particular meal we both remember particularly well.
- La Campania in Waltham (both times)
Turkey Leftovers (Round Two)
One of the things stashed in our freezer is an overabundance of tomatillo sauce. Years ago, I happened on an amazing recipe for roasted tomatillo sauce. We usually grow a six-pack of tomatillos each summer. One six-pack yields many pounds of tomatillos. The resulting sauce freezes indefinitely. Believe me, I’ve testing the timing. In fact, this past summer, we opted not to grow any tomatillos to try to get ahead of the freezer stash.
I’m always on the lookout for recipes that call for a Mexican salsa verde. Sometimes, I just make up combinations or substitute salsa verde for salsa roja.
This recipe for turkey enchiladas originally came from my friend April. Her recipe has a smooth smoky red sauce and is quite tasty. This week, trying to use more of my turkey leftovers, I went for this recipe. I changed the sauce, substituting my tomatillo sauce, creating a completely different dish. Ole!
Turkey Tomatillo Enchiladas
(Serves 4-6)
4-5 cups prepared tomatillo sauce (see below for my recipe)
4 cups diced, cooked turkey
1 bar Monterey Jack cheese (8 -10 oz), grated
1 cup sour cream
12-18 corn tortillas
Cilantro
Preheat the oven to 325F.
For the filling, combine the turkey, grated cheese, and sour cream in a large bowl.
Wrap the tortillas in a dish towel. Microwave for 30 seconds, or until the tortillas are soft and pliable, but don’t overdo it.
In a large baking pan (about 13×9), spread about 1 cup of tomatillo sauce to lightly cover the bottom of the pan.
Spoon two heaping tablespoons of filling in the center of a tortilla. Roll it up, and place in the baking pan, seam side down. Repeat until you use up all the filling. You will fill at least 12, but possibly more, tortillas, depending on how generous you are with the filling.
Pour the remaining tomatillo sauce over the enchiladas.
Bake for 30 minutes until the sauce is bubbly.
Garnish with cilantro.
Variations:
- As with many recipes, I typically use less meat and more vegetables. We had so much turkey left over that I did use the originally called for quantity of turkey this time. Usually, I use half the turkey and a can of sliced black olives.
- You could use any kind of cooked salsa for infinite variety.
Roasted Tomatillo Sauce
Adapted from Rick Bayless
Makes about 4 cups or more
This recipe multiplies easily. In the summer, I make several batches with 10 pounds of tomatillos at a time. The following recipe is for a more manageable amount.
2 lbs tomatillos
1 jalapeno, halved and seeded
½ lb onion, sliced ¼ inch thin
4-6 cloves garlic, peeled
½ cup chopped cilantro
2 tsp salt
2 tsp sugar
Water, as needed
Move the oven rack to the top shelf. Preheat the broiler.
Peel the tomatillos. If the skin is sticking, soak in warm water for a few minutes first. Rinse well with warm water to get rid of the soapy residue on the skin of the tomatillos. Place the tomatillos and jalapeno halves on a large baking sheet. Broil the tomatillos until the skin starts to blister, about 10 minutes. Turn everything over and broil the other side another 8-10 minutes. Set aside.
Place the onion slices in one layer on a baking sheet. Scatter the garlic cloves on the same pan. Broil until the edges of the onions start to blacken, about 5 minutes. Turn everything over. Broil the other side until the edges of the onions start to black, another 5 minutes or so. Set aside.
Place the onions, garlic, and jalapeno in the food processor. Pulse until everything is finely chopped. Place in a large bowl.
Now, coarsely chop the tomatillos (along with any juices in the pan) in the food processor. Do this in batches if necessary. Add the tomatillos to the bowl with the other mixture.
Stir the tomatillos and onion mixture together. If it seems too thick (which for me, it usually is not), add some water to get the consistency you think is right. Add chopped cilantro. Add sugar and salt. Taste and adjust seasonings.
As I said, this freezes well.
A Plateful of Happiness 