Thursday, November 29, 2012
Wednesday, November 28, 2012
Tuesday, November 27, 2012
From the Delta Foundation of Pittsburgh
Today we pause to remember LGBT activist Harvey Milk, who was murdered on this day in 1978. We think he would be pretty pleased that Tammy Baldwin would be the first out lesbian elected to the Senate, and that our President has pronounced his support for marriage equality. We have come a long way, but there is still work to be done
Monday, November 26, 2012
Was Lincoln gay? Historic common sense
Sunday, November 25, 2012
Saturday, November 24, 2012
Our Annual Post Thanksgiving Tribute to OverIndulgence
'Tis that time of year when many inhabitants of the United States of America start that long journey until after January 1st into overindulgence. The task begins now with Halloween with its tricked treats and ends with the New Year with its tricks and the call for designated drivers.
In between there should be much dieting, while placing emphasis on the treadmills and related accessories. Easier said than done.
It is that very reason that John Antorino's image graces today's entry. He is a man who obviously knows how to handle the temptations of overindulgence while at the same time exemplifying what one might be better choosing to indulge in, so to speak.
The recipe choice is very appropriate for the time of year and very much an exceptional suggestion for indulging either over or under.
Scaloppine di Tacchino
Seasoned Flour
(sea salt & ground pepper)
2 Eggs, large beaten with milk
2 Cups Fresh beadcrumbs
3 Cups finely chopped pecans
Turkey scallops, 750 grams, pounded
Granny Smith, cored, sliced thinly
Sweet Butter 3 tablespoons
Light Olive Oil or Almond Oil, 3 tblsp
Orange Juice, 1 cup, fresh
Orange Liqueur, Grand Marnier or Cointreau, 3 shots
Chicken Broth, about 1 cup
Cornstarch, 1 tsp
Parsley and Orange Rind
1. Mix bread crumbs with the pecans
2. Dredge the turkey in resulting mixture, dip in eggs, then coat again with mixture
3. In a large skillet saute' the apple in butter and oil (1/2 teaspoon each) until somewhat crispy, just a couple of minutes. Then transfer to a platter. Cover it.
4. Cook the turkey in batches in the same skillet over moderate heat with the remaining oil and butter until firm, i.e. a couple of minutes on each side then transfer to the plate with the apple slices.
5. Wipe out the skillet, add the orange juice and half the liqueur and boil until half reduction.
6. Add the broth and do the same.
7. In a small bowl whisk the cornstarch with the remaining liqueur and then add to the sauce, salt, pepper to taste and bring to a boil.
8. Arrange turkey and apple slices on 6 plates, spoon sauce over the turkey, garnish.
Sweet Potato and Chestnut Salad
Light Olive Oil, about 3 ouncesSweet Potatoes, about 500 grams cut into one inch pieces
Sweet Butter, about 3 tablespoons
Orange Liqueur, Grand Marnier or Cointreau
Fresh Juice: lemon, lime or orange, c. 1 tablespoon
Cooked Chestnuts, halved, about 250 grams
Ginger root, minced, about 2 teaspoons
Raspberry vinegar, 3 tablespoons
Garlic, minced, one clove
Orange rind, grated: about teaspoons
Radicchio, arugula and endive leaves
Scallions, two, minced
Crisp bacon -- cut into very small pieces or soy substitute, about 125 grams
1. Preheat oven to 425F
2. Heat three tablespoons of the oil in a skillet. Therein saute the potatoes with salt and pepper to taste until golden. Remove and drain.
3. Melt the butter in a baking dish over moderate heat, add liqueur, juice, potatoes, chestnuts, ginger, and salt & pepper to paste.
4. Roast for 15 to 20 minutes, basting occasionally.
5. In a bowl whisk vinegar, garlic, orange rind -- salt & pepper, adding remaining oil in a stream, whisking until all is combined well.
6. Add potatoes and chestnuts to a bowl while still warm and toss.
7. Line 6 plates with the greens, divide the potato mixture among them, garnish with the scallions and bacon or its substitute.
It would seem that these recipes call for you to invite five other people over to partake of this wonderful repast. If you truly want to indulge, invite one or two less over or simply invite someone like Mr Antorino over ... and over again.
Visit his site.
Saturday Beefcake: More Leftovers!
Anything good worth having once is more often than not even better the second time around. Leftovers have much to do with the spice that is life's variety. Last Saturday's salad made a look into one of the options available thatJulee Rosso provides. Once again a variation on one of her recipes makes its way here.
Turkey & Brown Rice Salad
Extra Virgin Olive Oil
Fresh Orange Juice, 4 tablespoons
White Wine Vinegar, 1 tablespoon
Fresh Basil, Minced
Ground Black Pepper
Zest from 1 Orange
1.5 cup of Cooked Whole Grain Rice (Basmati or Wild Rice is okay or a mixture)
Dried Apricots, finely chopped, 2 tablespoons
[or substitute chopped currants and pine nuts of equal amount]
Cooked Turkey Breast, sliced thinly, 250 grams
4 Fresh Apricots, pitted and cut into thin wedges
Fresh Washed Green Beans, quartered
1. Combine the olive oil, orange juice, vinegar, basil, pepper and orange zest into a small bottle, shake and set aside.
2. Combine the rice and dried apricots, toss well and the pour the dressing over it except for a tablespoon and toss well.
3. Combine the beans and remaining dressing. Coat evenly.
4. Mound the rice on a large platter and arrange the beans around it with the sliced turkey and fresh apricots.
Here are three guys representing the variety of beefcake, one of whom is here as a second helping, the first having been in the Abercrombie & Fitch catalogue and another is a reprise of Jason Stratham's Men's Health cover. These guys seem to be worthy of having more than once, but one would be loathe to describe them as leftovers. Well, who would complain however they were described.
Friday, November 23, 2012
Leftovers on Friday
These recipes have appeared in the past on these pages during this time of the year. Here they are again to help get through the horrible ordeal of leftovers.
Quick Turkey and Cannellini Soup
Extra Virgin Olive Oil, two teaspoons
Leeks, two, using white and green parts, cut into quarter inch rounds
Sage, fresh, one tablespoon (quarter teaspoon, if dried)
Broth, about a liter
Water, two cups
Cannellini Beans, cooked, 500 grams
Turkey, white meat, about a kilo
1. Heat oil in a Dutch oven, medium high heat.
2. Add leeks, cook, and stir often for about three minutes.
3. Stir in sage; continue cooking for about 30 seconds.
4. Add broth and water, increase heat and bring to a boil
5. Add beans and turkey. Cook uncovered.
6. Stir occasionally, until heated through (three minutes).
Spiked Cranberry Relish
Fresh Cranberries, 500 grams
Sugar, one half cup, at least
Orange Juice, freshly squeezed, one quarter cup
Grand Marnier, a double shot
Pecans, coarsely chopped, two thirds cup
1. Once the cranberries are washed and picked over, place in large sauce pan with sugar, one half cup water and the orange juice.
2. Bring to a boil.
3. Reduce heat to a simmering boil and cook until some of the cranberries have popped.
4. Remove from heat, stir in Grand Marnier. Cover. Chill.
5. Stir in pecans a couple of hours before serving.
Turkey Chili
Navy Beans, 500 grams/one pound, cooked to tenderness, retain liquid
Turkey, ground, cubed or shredded, 500 grams/one pound
Chili Peppers, heat to taste, diced, about a half pound
Chicken Bouillon, dry, three tablespoons
Onions, two medium, chopped
Garlic, minced, two teaspoons
Cumin, whole, two tablespoons
Monterey Jack Cheese, low fat, shredded
1 Brown turkey, drain.
2. Combine in a slow cooker or a large pot, the turkey, chili peppers, bouillon, onions, garlic and cumin. Stir
3. Cover. Cook for several hours. Adjust heat and seasoning.
4. Top with shredded cheese.
Sweet Potato and Chestnut Salad
Light Olive Oil, about 3 ounces
Sweet Potatoes, about 500 grams cut into one inch pieces
Sweet Butter, about 3 tablespoons
Orange Liqueur, Grand Marnier or Cointreau
Fresh Juice: lemon, lime or orange, c. 1 tablespoon
Cooked Chestnuts, halved, about 250 grams
Ginger root, minced, about 2 teaspoons
Raspberry vinegar, 3 tablespoons
Garlic, minced, one clove
Orange rind, grated: about teaspoons
Radicchio, arugula and endive leaves
Scallions, two, minced
Crisp bacon -- cut into very small pieces or soy substitute, about 125 grams
1. Preheat oven to 425F
2. Heat three tablespoons of the oil in a skillet. Therein sauté the potatoes with salt and pepper to taste until golden. Remove and drain.
3. Melt the butter in a baking dish over moderate heat, add liqueur, juice, potatoes, chestnuts, ginger, and salt & pepper to paste.
4. Roast for 15 to 20 minutes, basting occasionally.
5. In a bowl whisk vinegar, garlic, orange rind -- salt & pepper, adding remaining oil in a stream, whisking until all is combined well.
6. Add potatoes and chestnuts to a bowl while still warm and toss.
7. Line 6 plates with the greens, divide the potato mixture among them, garnish with the scallions and bacon or its substitute.
If we had cockles of the heart they would more than likely be warmed up with the likes of these young men ... even if these tasty dishes didn't do the trick.
Thursday, November 22, 2012
Wednesday, November 21, 2012
Disheveled Mitt Romney Spotted Pumping Gas in La Jolla: PHOTO
Looks like he and Ann have chosen to re-locate to a very blue area.
Sunday, November 18, 2012
Your Sunday Sermon: Panini
After having enjoyed a delicious taste treat at Zabar's called a panini it might be opportune to explain that panini is the plural for panino which technically is the diminutive form for pane, Italian for bread.
Panino means roll or "small bread" in Italian. A panino imbottito or farcito is a sandwich on a roll.
Italians simply refer to it as a panino, panini in its plural form. In Italy, at least a few years back, a sandwich pressed on a grill was referred to as toast, which is being marketed here as panini in both singular and plural.
I guess panino or toast is too difficult for English speaking Americans
Italians simply refer to it as a panino, panini in its plural form. In Italy, at least a few years back, a sandwich pressed on a grill was referred to as toast, which is being marketed here as panini in both singular and plural.
I guess panino or toast is too difficult for English speaking Americans
Saturday, November 17, 2012
Whole Wheat Flour, two cups
Baking Powder, four teaspoons
Sea Salt, one teaspoon
Brown Sugar, two teaspoons
Peanut Butter, one cup (any style)
Milk, one and one half cup
Eggs, two
Sultanas, or Dried Currants, one cup
Pre-heated oven 350F
1. Mix flour, baking powder, salt and sugar
2. Add peanut butter, mix with fork until the mixture looks like cornmeal
3. Add the milk and eggs, stir until thoroughly mixed
4. Lightly grease a loaf pan with peanut or almond oil
5. Bake for about 50 minutes
Saturday Beefcake Appetizer: Leo Domenico
Spanakotiropita
Spinach, fresh, one kilo, chopped
Onion, one, chopped
Garlic, two cloves, chopped
Virgin Olive Oil
Parsley, chopped, five tablespoons
Feta Cheese, 250 grams
Eggs, three, slightly beaten
Phyllo Dough, 20 sheets
Butter, unsalted, one half cup, melted
Pepper
Coarse Salt
Nutmeg, fresh, grated
Baking Dish (9x14) buttered
Preheated oven 375F
1. Saute the onion and the garlic in olive oil in a large sauce pan.
2. Add the spinach when the onion is translucent. Stir until it is somewhat cooked down.
3. Pepper. Add parsley and remove from heat. Cool. Drain any excess liquid.
4. Crumble the feta cheese in a large bowl. Add the eggs. Grate the nutmeg to taste. Add cooked spinach mixture. Stir well.
5. Unfold the dough on a on flat surface. Cover it with a clean, damp towel.
6. Place the top sheet in the baking dish. Brush with butter.
7. Repeat the process until there are about ten sheets of phyllo dough on the bottom.
8. Add the spinach mixture, then add the remaining sheets of the dough as in the previous process.
9. Do not press down.
10. Bake for about thirty minutes.
11. Let it cool a bit before serving.
It's tasty and satisfying.
Saturday Beefcake: Una Merenda
Main Entry: 1snack
Pronunciation: \Ësnak\
Function: noun
Etymology: Middle English snak bite, from snaken to bite, perhaps from Middle Dutch snacken to snap at — more at snatch
Date: 1757
: a light meal : food eaten between regular meals ; also : food suitable for snacking
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