Congrats to our winner!

Bev V, I know I am not the only one looking forward to trying your Pork and Three Bean Chili!

Shoot me your shipping address to staceyballisinfo (at) gmail (dot) come and I will get your prizes out to you this week.

For everyone else, thanks for the great new ideas!

As for me, I'm back to finishing the new book, but I'll pop in and say hi again soon as I can.

Yours in Good Taste,
The Polymath

Tis the Season, for Braising!

Chickens-

I hope everyone has recovered from Thanksgiving and is gearing up for the rest of the festive season.

Charming Suitor and I have set up our first Xmas Tree/Hanukah Bush.  I think it is adorable.

(For the longer story of this special tree, CLICK HERE)

We kept it simple, little fairy lights, mini mirrored disco balls for sparkle, and a garland of felt balls in 40 different colors for bright.  And of course, the traditional Star of David topper.  It is made of salvaged staves from French oak wine barrels, and if you are curious, yes, wine does smell just as festive as pine.

Despite the fact that as I write this it is in the mid-60s outside, it is still Fall and for me, Fall means braising.  I love the way a slow cooked dish makes the house smell delicious, I love that they are dishes that are almost impossible to screw up and don't need fussing.  I love that they are the perfect thing for dinner parties, letting you make your main course the day or even two or three days before and reheat in a low oven, making for a relaxed hostess.

As promised, I want to share one of my new favorite braises, a basque-inspired stew of chicken thighs and chorizo sausage and chickpeas.  It is a wonderful bowl of spicy and savory warmth on a cold night, and is great for a casual Tuesday night dinner for two or a Saturday night dinner party for eight.  Serve it with a warming Spanish rioja or a crisp white Gruner Veltliner.  A simple salad of butter lettuce dressed with lemon, olive oil, and fried capers and some crusty bread are all you need for a complete and lovely meal.

And since it is time for a new recipe, how about a new gadget!

This is a recipe rock from Architec!  I'm loving this thing.  I keep all my recipes in my computer.  When I want to make something, I print a copy, that way it doesn't matter if it gets stained or shredded, I just throw it away when I am done.  But I'm always elbowing it off the counter, or trying to keep it out of my way.  For a while I was taping recipes to the kitchen cabinets.  Not anymore.  A very cool and simple item...there is a powerful magnet in the base, and a ball bearing.  You can take your recipe or recipe card and slide it between the ball bearing and the base and it holds it upright so you can read it easily, and it stays out of the way!  Even better, it is VERY reasonably priced and a perfect stocking stuffer or small Hanukkah present for your favorite cook, or a happy present for yourself.

Basque Braised Chicken Thighs with Artichokes, Chorizo and Chickpeas

4 ounces Spanish chorizo, sliced 1/4-inch thick  (this is a cured sausage red with paprika, do not substitute fresh Mexican chorizo here, if you can’t find Spanish chorizo, use a stick of pepperoni)

3 pounds chicken thighs (bone-in, skin on)

Salt and pepper

1 can chickpeas, drained

1 box frozen artichoke hearts, thawed

2 small red onions, sliced

2 garlic cloves, thinly sliced

2 sprigs fresh thyme

3/4 cup dry sherry

2 c chicken stock

1 cup diced plum tomatoes

2 teaspoons Espelette or Aleppo pepper (if you can’t find these, substitute sweet paprika,  but try to get the Espelette, it is worth it!)

3/4 teaspoon crushed red pepper flakes

Handful fresh basil, torn, for garnish

Put a large deep saucepan or skillet over medium heat. Cook the chorizo, stirring occasionally, until chorizo has rendered its fat and is brown and crispy. Remove chorizo with a slotted spoon or spatula to your slow cooker, leaving the fat in the pan.

Season the thighs with salt and pepper on both sides. Add the chicken pieces to the skillet and brown well on both sides, especially making sure to render the skin so that it is crispy about ten minutes total. Remove the chicken pieces and set aside.

Remove all but two tablespoons of fat in the skillet. Add the onions, garlic, artichokes and thyme. Season with salt and cook, stirring occasionally, until vegetables are soft, about five minutes. Add the sherry, tomatoes, paprika, and red pepper flakes. Stir well to dislodge any browned bits and simmer for one minute.  Add this mixture to your slow cooker, put in the chickpeas, and stir to be sure it is all well combined.

Nestle the thighs in the mixture in your slow cooker.  Put in enough chicken stock to come up to the thighs, leaving the top ¼ inch uncovered.  Cover the slow cooker and turn on High for at least 3 hours.  You can then turn to low and hold till dinner time, or cook on low for up to 8 hours.  Before serving, season to taste with salt and pepper and garnish with basil. Serve.

If you don’t have a slow-cooker, you can cook in a covered Dutch oven at 350 for 1 ½ hours. 

I also love this over cous cous or brown rice.

Also?   Charming Suitor and I were so hungry for it, and it smelled so delish that I totally forgot to take pictures for you, so you'll have to believe me when I say it was lovely to look at, all burnished reds and golden browns.  Very Autumnal.

So, to celebrate this season, comment with your favorite slow-cooker or braised recipe by 11:59 CST on Sunday Dec. 9, and I will pick one for a little prize package of a Hampton Forge Paring knife set (one veggie, one fruit, one tomato all with covers) and a small folding cutting board to easily get your chopped stuff to the pan.  Winner announced next Monday!

Yours in Good Taste,
The Polymath

Techpocalypse

Hello Chickens!

I know that I don't make it a habit to apologize for absences, since you all know that I will post when I actually have something I think you might want to read, and that you would be bored to tears with anything I might throw up here just to have new content.

But I did want to stop in and say that some recent technological difficulties have impacted blogging capabilities more than usual.

The short version is that my three month old MacBookAir was having a glitch that required a full data wipe.  Since I am a back-up freak, and have three different backup plans, I was not worried about this.  Until I got the computer back and discovered that my three month old Netgear router had fried itself out for no apparent reason and taken my external hard drive backup with it.  Apparently my iCloud was also not set up properly, so no backup there.  Thank god for Mozy, an online autobackup system which had retained all my data except for all the music in my iTunes, which my computer network guy had luckily kept a backup of when he transferred all the data from my old computer to the new one.

Needless to say it was a full week without a computer, necessitated buying a new router (Oh Netgear, never again) and trying not to worry about getting off schedule on the new book.

Which, considering my penchant for procrastination is sort of a funny thing to be stressed about, but I was determined to not write this book in a ninety-mile-an-hour panic, and have been sticking pretty well to a set weekly goal that up until recently I was able to keep up with.

I am not doing a Thanksgiving-specific post this year, since I have beaten that horse to death previously, but if you haven't seen it before, this post says it all (just remember to ignore the contest, since that is two years old).  But I did want to tell you all as we head into the holiday week that I am as always so grateful for all of you who read and comment and enter contests and buy books and follow me on twitter and like my facebook page.

I am going to take a couple of weeks to get myself back on track writing wise, now that my technology is all back up and running, (and that I have uploaded the entire contents to Google Docs as a fourth layer of protection) and to spend some quality time with friends and family.  I will be back early December with some great new winter recipes (braised chicken thighs with chorizo and chickpeas?  its coming) and some very cool new products and giveaways.

In the meantime, I hope your Thanksgiving celebrations are warm and wonderful and full of delicious.

Yours in Good Taste,
The Polymath

Contest Winner!

Congratulations to Deanne and her fabulous zucchini bread recipe that I can't wait to try. You are the winner of a signed copy of Alison Pace's latest, You Tell Your Dog First

Shoot me your mailing addy to staceyballisinfo (at) gmail (dot) com and Alison will put it in the mail to you, probably after the Frankenstorm is over.

For the rest of you, I cannot recommend it highly enough.  And for those of you in the path of the storm, a perfect new read!  Download it on your Kindles before the power goes out!

In all seriousness, for those of you being affected by Sandy, I hope you stay safe.

Stay tuned later this week for another fab giveaway!

Yours in Good Taste,
The Polymath

Guest post from my pal Alison Pace with a giveaway!

Hello Chickens-  

Stopping in to introduce you to my dear friend Alison Pace.  Alison is the author of such fab books as Pug Hill and A Pug's Tale, and her latest book of essays, You Tell Your Dog First I had the joy to read early, and it is a wonderful series of funny and heartwarming stories about the dogs she has known and loved.  I told her that she could stop by here to tell you about it and give away a copy, as long as she also brought a terrific Fall recipe for all of us.  And she has obliged.  Comment below with either your fave dog story or your fave fall recipe by 11:59PM CST Friday and we will pick one randomly to receive a signed copy of You Tell Your Dog First.

Ali-  Take it away!  Your Polymath

Hi All,

Alison Pace  here.  I’m a fellow writer and good friend of Stacey’s.  And because Stacey is such a good friend, she invited me to be a guest here in celebration of the publication of my new book, YOU TELL YOUR DOG FIRST  Yes, the book is about dogs and life lived with dogs. It’s also very much about family and friendship and finding your place in the world.

In YOU TELL YOUR DOG FIRST, I write a lot about all the dogs I remember from my childhood.  Another thing I remember, vividly, from my childhood is the Hungarian chicken my mom (who shows up a lot in the book) makes.  It’s up there on my list of favorite things to eat and it’s also one of the things I most love to recreate in my own kitchen.  This is a great cold-weather dish, hearty and comforting and fills the house with old-world smells and warmth.  And it’s really pretty easy to make:

HUNGARIAN CHICKEN (Chicken in Red Sauce)

4  Chicken breast half’s boned with the skin on

            2  Large Spanish onions

            3 TBS  Extra Virgin Olive Oil

            2 TBS Butter

            3 Small cans of tomato puree

            Salt and Pepper

Melt the olive oil and butter in a heavy pot.  Dice the onions, add to the butter and oil, generously add salt and pepper and sauté until just starting to brown, scraping up the brown bits as you go.  Add the boned breasts with the skin, mix with the onions and stir until the chicken looses its raw color.  Add the tomato puree and 1 and ½ cans of water.  Bring to a boil, lower to a simmer and cook for 1 hour.  Peel off the chicken skin and discard (or feed to your dog*) taste for salt and pepper.

Serve over egg noodles.

*NB: my dog, Carlie, who also shows up quite a lot in the book, is a big fan of Hungarian Chicken. 

If you’d like to read the first chapter of my book, just click here. 

And if you’d like to enter to win a copy, just leave a comment.  Stacey will pick a winner!

Little Kitchen Miracle

Sometimes, Chickens, the universe is a magical place.

As many of you know, Charming Suitor and I love our apartment.

Okay, I love it and CS loves me, so he moved in here with me, which is about as amazing a declaration of love as anything, and for which I am deeply grateful every day.

I have lived in my apartment, now our apartment, for almost 19 years.  And it has much to recommend it, including expansive size, high ceilings, great location, all the original built-ins and hardwood floors.

Some things that are not ideal include radiator heat and no central AC, a tiny little corner tub in which one can only soak half their body at a time, and a kitchen that was last remodeled in 1976.

We fixed the AC problem by upgrading the electrical, and with five window units we keep the place very comfortable all summer long, even during the horrible heat wave.  The tub is not fixable, but it makes hotel tubs a special treat, and at least the shower has amazing water pressure and never runs out of hot.

But the kitchen.  Oh the kitchen.  I am sure in 1976 it was the height of elegance.  Dark wood country cabinets, faux brick lino floor in a harvest gold, ivory formica counters, and a heavy cast-iron double sink with almond enamel.  Intricate tiling backsplashes in almond with brown details.

However in 2012, not so much.  The floor we keep almost entirely covered in a rug and gel mats in front of the sink and stove, so it mostly disappears.  And the counters, while not our favorite material, were at least neutral and in fine shape.  But the sink.  Shallow, and neither side deep or wide enough to effectively deal with our big pots.  A short little faucet, and hand-held weak sprayer.  Not a kitchen sink for cooks.

When CS moved in we toyed with a mini-remodel.  I am lucky that my relationship with my landlord has always been that if it is functionally broken, he covers it, if it is cosmetic, I am welcome to do as I like as long as I don't damage the building structure or anything original to the house.

In talking to our handyman, he offered us a sink he had salvaged from a recent renovation...a stainless steel single sink, undermount, deep and wide and long and ideal for dinner party detritus.  Made by a company called Blanco, which is known for the high quality of their products.  I have always loved their stuff, any time I have ever been in "plan my dream kitchen" mode, I have looked longingly at their sinks and faucets.  We received this gift thankfully, and stored it in the basement, waiting to make a smart decision about how much we wanted to put into this place that feels like ours, even though we rent.

Then a few weeks ago, the universe sent us a sign.  A PR rep I had met at the Housewares Show contacted me to see if I wanted to test out a new kitchen sink faucet from one of her clients.  Inspired by commercial restaurant sprayer faucets, the faucet is tall and springloaded, with both regular and heavy sprayer functions, a swivel mount to get every area of your sink...an Uber Faucet.  The exact type faucet, truth be told, that CS and I lusted after during our initial thoughts of renovation.  Did I want to test it?  You betcha!

He-llo GORGEOUS!

The company?

Blanco.  (insert little wiggly happy dance here)

Kismet!  The faucet was coming to live with us, and it seemed only fair that we should install it with it's friend, the Blanco sink.  United at last!

Of course, this begins a Project, which is almost always accompanied by what CS calls Scope Creep.

Here is how this works:

We have a free sink and faucet that need installation.  This is, as they say, a VERY good problem to have.  A problem of the very First World sort, and a problem we welcome gladly.

First obstacle, old sink is drop-in, new sink is under-mount.  Solution?  Need a new countertop on that section of the kitchen.

This is not so horrible, as a local store has large sheets of unfinished butcher block countertop for a very reasonable price, and we would only need one sheet.  Plus butcher block is the kind of counter that you can use in conjunction with any other counter and not have it look odd...it is friends with steel and granite and Corian alike.  So we call our handyman and pull the trigger.  Within a day we have a new counter, sink and faucet.

SQUEE!!!

Lovely sink.  Lovely faucet.  Lovely counters, sealed with beeswax till they gleam.

But, now look.  Those tiles.  They were bad enough when they had their dated friends formica and sink nearby, but now...so sad.

Hmmm.  

I have to paint them.  But if I paint them the color of the walls, they will just look like sad painted tiles.  But they are pretty intricate and patterned...  What it I painted them metallic pewter?  Might they not look like pressed tin, period appropriate to the Victorian house as opposed to the Disco era?  Let's see, shall we?

SQUEE!!!

So. Much. Better.  I feel totally rejuvenated.  CS is delighted.  For ten minutes.  And then...

"I hate that formica.  We have to do the rest of the counters now."  Scope. Creep.

So another call to the handyman.  And another salvage idea.  I have a piece of marble that I have always kept next to my stove as a resting place for hot stuff and a cool place for pastry work.  It was originally the sink cut-out from a counter in my parents bathroom three houses ago.  An off-cut gift to me, which I have schlepped around since 1989.  What if we routed out a section of the new counter to inset the marble so that it was flush with the stove and became permanent?

SQUEE!!!!

I am delighted to report that for the moment, the Creep has abated.  With the exception of some new cabinet door and drawer pulls which are the last piece of the puzzle, we have stopped with the upgrades.  The kitchen looks fresh and new, and while it is more money than we thought we might spend, it wasn't so much that it felt egregious for a rental.  Granted, the sink and faucet didn't cost anything, and the marble was a bonus.  But for those of you looking to freshen things up, salvage can be your best friend.

For us, it really was the function that made us pull the trigger.  Whatever gratification we get from the new look, it is the new sink and faucet that are the true game-changers.  The sink now holds nearly four times the dishes, and the faucet is everything we ever imagined and more, from filling big pots, to spraying off dried food bits like a little power-washer, and easy to maneuver to get to every nook and cranny, we are both madly in love.

There are plenty of places to save money in a project like this.  Looking for pre-made sheets of countertop materials as opposed to having them custom made saves a bundle.  We got our unfinished butcher block in 36x72 sheets for $180 each and this whole kitchen only needed two sheets and still left us with the sink cut-out as a bonus new cutting board!  Salvaged sinks can be a godsend, and not hard to find.  If you have a relationship with a contractor, let him know you are looking...often they are delighted to give you the pieces they save so that they can get the installation work.  And local marble and granite companies often have bits and pieces for a song.  Being creative about paint and other easy fixes doesn't hurt either.

But the two places you really want to spend your money?  Quality installation if you are not qualified to install yourself, and really good faucets.  Any plumber worth their salt will tell you to buy the best faucet you can afford, because cheap ones can be a lifetime of drips, leaks and poor functionality.  I think of the faucet like a good long black wool coat.  Spend a little more on a great one and it will last you a lifetime.  Buy a cheap one and it will pill and buttons will explode off and you'll need to replace it every couple of years.

Thank you to the lovely people at Blanco for inspiring my new kitchen, you have two new fans for life.

Now I had better get in there and cook, I think I owe you all a recipe!

Yours in Good Taste,
The Polymath

Winner!

Congrats Lori C, you have won the Goodbyn lunch kit!

Shoot me your mailing address at staceyballisinfo (at) gmail (dot) com and I will get it out to you.

Everyone else, stay tuned, more fab giveaways coming later this week!

The Polymath