In celebration of National Tartan Day (yep, there is such a thing), we are sharing an amazing recipe by Scottish Chef Jeff Bland to help capture the spirit and character of Scottish Americans and recognize their many contributions to our culture and our way of life. Personally we with we were in Scotland eating this at his Michelin-starred restaurant, but this should be the next best thing.
Loin of Perthshire Venison with Wild Mushrooms, Creamed Potatoes and Chestnuts.
Few spices can excite your taste buds as powerfully as cardamom. Have
you ever noticed how someone will take a bite of a cardamom-laced
dessert, declare instant love, yet not be able to identify the spice?
That's because cardamom is enigmatic. Think about it: Is it spicy or
sweet? Citric or floral? Does it taste like lemon? Cinnamon? Anise?
Christmas? Yes. Cardamom embodies all of these flavors in one glorious
spice, which is why baking with cardamom is so popular.
As this Banana Apple Cardamom Cake bakes, it will permeate your home
with the sweet and spicy aromas of cardamom, nutmeg, ginger, and
coconut. With mashed ripe bananas, butter, and coconut milk, this is an
especially moist cake that is punctuated with bits of chewy raisins,
crisp apples, and crunchy nuts.
For decades, women’s magazines had basically three subjects: food, dieting, and sex. Gradually, a fourth one evolved, and now it has literally taken the lead. The January issue of Better Homes and Gardens proclaimed “Get Organized!” The February Good Housekeeping promised “More Calm, Less Stuff: Declutter Closets in a Day,” while the February Ladies Home Journal announced “Banish Clutter: Your New Organized Life Starts Today.”
And these are just the tip of the home-organizational iceberg. I haven’t checked Cosmo in a while (I’m more of an EcoSalon kind of girl), but we can probably expect it to jump on the clutter(ed) bandwagon fairly soon with “Less Stuff, More Sex!”
It was George Carlin who was the first to call our attention to stuff, and although we laughed, we pretty much went on our merry collecting way, blithely adding more and more, well, just plain stuff (and fancy stuff, too, along with electronic stuff). Here’s a measure of how far we’ve come—or fallen.
My husband’s and my first house was half of a double. The house was three stories tall, and you had to climb all the way to the third floor to find even the semblance of a closet. It was so shallow that it wouldn’t accommodate a clothes bar with hangers, and we settled for storing a few seasonal pieces by hanging them on the row of six wooden pegs lining the back wall. Recently I came across the following suggestion for managing the detritus of our consumerism: just turn the smallest bedroom in the house into a walk-in closet. (Ah, but where, then, would I store all those piles of papers sitting on the shelves and floor of that room?)
"Everyone needs a tagline. And I guess yours is cappuccino?"
That's what my boss said to me as I pulled out my cappuccino shirt and laughed about my recent purchase.
"You really do love it, don't you?" She added.
Still laughing I told her that I had also created business cards with a cappuccino image on them.
"It really is your tagline."
And then another co-worker chimed in.
"Why do you love it so much?"
That answer is easy. But it requires a story: It starts with falling in love with coffee.
This salad makes a regular appearance at my house. It looks very summery but I serve it all year long, assuming I can get decent tomatoes.
It's almost not even a recipe because there is nothing to putting it together. Some light chopping, opening a can and pouring the seasoned rice vinegar over the top. But it's so delicious, so flavorful. In fact, this would be enough for me to call it a meal. However, I have a husband who claims it's not a meal without meat. So yeah.
I always have these ingredients in my house. I often run out of lettuce but these ingredients are around...always.
The seasoned rice vinegar is the key (not the regular). It's the perfect dressing and it's so low in calories compared to salad dressing. No oil is needed either. Give it 15 minutes to marinate and you are done. I won't tell you how good it is with crusty garlic bread.
Cucumber, Tomato and Chickpea Salad
Serves: Serves 4
Ingredients:
2 large vine-ripened tomatoes, chopped
1 English cucumber (this is the one without the seeds), chopped
1 (15 ounce) can chickpeas (Garbanzo beans)
2 Tablespoons finely chopped red onion
1 cup chilled seasoned rice vinegar (more or less if needed)
freshly ground black pepper
Directions:
In a large bowl gently toss together tomatoes, cucumbers, red onion and chickpeas with seasoned rice vinegar. Let sit for 15 minutes to marinate, stirring a couple of times. Season with pepper and serve.
Cathy has her own vineyard and winery in the Willamette Valley of Oregon. She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living. She lives with her husband and two sons. You can visit her at noblepig.com.