Chicken & Shrimp Jambalaya

This Jambalaya is such great comfort food for a cold winter's night. It is a good, hearty, one-bowl meal to serve on game or movie night, or while everyone is gathered around the fireplace to welcome in the new year. 

Chicken & Shrimp Jambalaya
(Serves 4 to 6.)

• 1 medium onion, chopped

• 1 medium rib celery, chopped

• 1 medium red bell pepper, chopped

• 4 medium cloves garlic, minced

• 2 teaspoons vegetable oil

• 1 cup cooked chicken, shredded

• 8 ounces cooked chorizo (or other spicy sausage), sliced

• 1 1/2 cups long-grain white rice

• 1 teaspoon salt

• 1/2 teaspoon fresh thyme leaves, minced

• 1 14 1/2-ounce can diced tomatoes

• 1 cup bottled clam juice

• 1 1/2 cups low-sodium chicken broth

• Hot sauce

• 2 large bay leaves

• 1 pound medium-large shrimp (31 to 35 shrimp per pound), shelled

• 2 tablespoons fresh parsley leaves, chopped

Chicken & Shrimp Jambalaya

Warm the oil in a large heavy-bottomed Dutch oven over medium-low heat. Add the onion, celery, bell pepper and garlic and cook, stirring occasionally, until the vegetables have softened.

Add the rice, salt, thyme, and cayenne. Cook, stirring frequently, until the rice is coated with fat, about 1 minute.

Add the tomatoes with their juice, clam juice, chicken broth, hot sauce and bay leaves. Stir to combine. Bring to a boil then reduce the heat to low. Cover and simmer for 15 minutes.

Stir in the cooked chicken and sausage. Replace the cover and continue to simmer about 10 minutes more until rice is completely cooked and the chicken and sausage are completely warmed through.

Scatter the shrimp over the rice, cover, and continue to cook until the shrimp are opaque and cooked through, just a minute or two.

When the shrimp are cooked, discard the bay leaves. Stir in the parsley and serve immediately.

Travels in Germany - The Rhine River Valley

From Rothenburg we headed to the Rhine River Valley and our home base of St. Goar. St. Goar is a postage stamp size of a town, but it is conveniently situated with train and ferry service as well as some very nice inns and restaurants. It was a perfect place to settle in, relax and enjoy our Rhine adventures.

View From Our Rheinhotel Balcony 

We stayed at the Rheinhotel right on the river. We just loved this tiny hotel and our room with a balcony overlooking all the activity on the busy Rhine. The included breakfast was tasty with a nice variety of freshly made dishes. The best part of the hotel though, was the proprietor Gil. He makes everyone feel so at home and goes out of his way to help plan your stay and make the most of your time.

The location is perfect, not that anything is far in St. Goar. The train station is a minute away behind the hotel and the boat dock is right in front. For such a small town, there are a number of good restaurants and Gil can tell you all about them and make reservations. (As nice as the hotel was on this first visit, we returned a couple of years later and found the whole place had undergone a complete renovation. Freshly painted with all new furniture and fixtures, the rooms and bathrooms were bright and sparkling clean. Plenty of outlets for electronics, a mini-refrigerator, and a fan for warm nights were all appreciated.)

Rheinfels Castle Ruins

Aside from one small shopping street and excellent castle ruins, there isn't a lot to do in St. Goar itself. But we found it to be the perfect base for exploring the area. We arrived mid-afternoon, had a bite to eat at a neighboring hotel, then headed up to Rheinfels Castle. Once the biggest castle on the Rhine, these ruins represent a fraction of the castle's original size. The ruins are interesting and well worth the hike or the drive to get there. Even if castle ruins are not of particular interest to you, the views alone are deserving of a visit.

That evening we enjoyed dinner at the small German restaurant, Zur Krone. The atmosphere was warm and cozy and the very busy waitress never missed a beat. A nice choice of German dishes and wines were available on the menu. Would recommend having a nice, relaxing dinner here. The food was good as was the service. And as a bonus, it was very reasonable in price.

Cochem

The next morning, our first full day in the area, we hopped a train to Cochem on the Mosel River, switching trains in Koblenz. Although busy, the Mosel River doesn’t have the traffic of the Rhine and is therefore more peaceful.

Cochem is a pretty town that fronts the river and has vineyard-laden hills to its back. The medieval streets, lined with shops and restaurants, are fun to wander. Also perfect for a stroll, is the riverfront promenade, or a walk across the bridge that rewards with a nice view of town.

Castle over Cochem

The Sesselbahn (chairlift) takes travelers atop a high hill. After enjoying the views, a hike back down can end with a refreshing wine tasting. Wine tasting is popular here and there are many wine-related festivals throughout the region during summer weekends and the fall harvest.

Like many area towns, Cochem sits in the shadow of a majestic castle. Although it looks impressive from afar, it is actually a 19th-century reconstruction. For an authentic castle adventure, the nearby Burg Eltz is a better bet, albeit a bit more difficult to get to.

Confluence of the Rhine & Mosel Rivers

We didn't plan on spending time in Koblenz but our host Gil said we should stop since we had to change trains there anyway. He also recommended having dinner at an Italian restaurant for "the best pizza in the world." How could we pass up the opportunity to have the best pizza in the world in Germany? So on our return from Cochem, we stopped to enjoy some sightseeing in Koblenz finishing with what indeed was a delicious pizza.

The Deutsches Eck (German Corner) & 
Monument to Emperor Wilhelm I

Koblenz is perched at the confluence of the Rhine and Mosel rivers. It is a pleasant town to explore, not as charming as many of the smaller river towns, but it is packed with history and worth a visit.

After a little sightseeing, we headed off to find that best pizza. We arrived at Pizzeria Sole and sat outside on a little terrace area that was full of people enjoying themselves. While deciding on which pizza to split, we looked for a little side salad to go with it, but there wasn't one on the menu. We asked our waitress and she said no problem, they would happily make side salads for us. The salads were fresh and good and we thoroughly enjoyed our pizza. We had a great time and the prices were great as well.

Crab Imperial

Next to the Chesapeake Bay Crab Cake ... okay, and maybe the Crab, Shrimp and Avocado Timbale, hmmmm, let's not forget about the rich and delicious Crab and Corn Chowder, oh, and I really love the Potato Galettes with Crab, Shrimp and Asparagus ... well maybe I have too many favorite crab dishes, but this simple Crab Imperial is right up there with the best of them.

This dish is perfect for a special holiday meal. It is not as rich as some crab imperials, but is very tasty and keeps the integrity and taste of the crab. It is also very quick to prepare and, when served in scallop shells, makes a lovely presentation. Use gluten-free bread crumbs, or leave them out, for a GF dish.

Crab Imperial
(Serves 6.)

• 1 pound jumbo lump crabmeat, picked through for shell (keep the meat in as large pieces as possible)
• 5 tablespoons unsalted butter
• 2 tablespoons minced sweet red pepper
• 2 tablespoons minced sweet onion
• 2 tablespoons chopped parsley
• 1 tablespoon dry sherry
• Dash of cayenne
• 1/4 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 1/2 cup fine dry breadcrumbs

Crab Imperial

Melt 2 tablespoons of the butter in a sauté pan. Add the red pepper and onion and sauté a few minutes until the vegetables are softened. Add the crab, parsley, sherry, cayenne and cream to the softened vegetables. Season lightly with salt and pepper.

Just before serving the crab, preheat the oven to 450°F.

Lightly toast the breadcrumbs in the remaining 3 tablespoons of butter over medium heat for a minute or so.

Butter six cleaned scallop shells (or ceramic baking dishes that can withstand very high heat.) Mound the crab mixture in the shells. Sprinkle the breadcrumbs over the crab. Bake for about 10 minutes, until the crab is bubbling and golden brown. Serve hot.

Travels in Germany - Rothenburg ob der Tauber

As mentioned previously, we began our first vacation to Germany in the city of Munich. From there we took a train to our next stop, the well-preserved medieval town of Rothenburg ob der Tauber. Rothenburg is one of the towns situated along the Romantic Road tour that stretches through beautiful southern Germany.

Rothenburg ob der Tauber

Like most towns in Germany, Rothenburg suffered damage during World War II. Around 40% of the town, mainly in the eastern half, had to be repaired or rebuilt after being bombed, but this still left a good deal of the old town intact.

To say that Rothenburg is enchanting is an understatement. We spent two nights there and just loved our time leisurely strolling past the half-timbered buildings and popping into the pretty shops perched along the old cobblestone lanes.

View from Town Walls

Rothenburg’s old center is completely encircled by its town walls that encompass over 40 towers and gates. Much of the walls are original, dating back to 1400. There are various entry points providing access to the mostly covered sentry walk perched high atop the walls. The walk provides stunning views of the town’s red tile roofs and beautiful countryside as you slowly circle this wonderful town.

Imperial City Festival

As if the town wasn’t enough fun on its own, we happened to be there the first weekend of September, which is when their yearly Imperial City Festival takes place. During the weekend festival, members of historical groups dress in medieval fashion and reenact snippets of daily life in celebration of the Imperial City’s golden age. The entire old town becomes one large Medieval camp, transporting locals and visitors back to another time. Not to be missed in the evening, is the Burning Town fireworks display.

Rothenburg ob der Tauber

The town itself is the most interesting site in Rothenburg, but there are other attractions to enjoy. St. Jakob’s Church houses an intricate, 500-year-old late Gothic altarpiece by woodcarver Tilman Riemenschneider. The medieval Town Hall has a tower with panoramic views of the town and countryside. The Medieval Crime and Punishment Museum is full of instruments used for punishment and torture.

In the evening, the Night Watchman's Tour is extremely popular with adults and children alike. The watchman jokes and tells tales as he stokes his lamp and takes tourists on his amusing rounds.

Countryside Stroll

It's easy to break away from the crowds and take a stroll in the lovely countryside. Trails lead wanderers to the Tauber River or the little village of Detwang.

Christmas Shop

There is plenty of shopping for those that enjoy picking up mementos or gifts, including an enormous Christmas shop with an attic that houses a German Christmas Museum. In addition to Christmas ornaments, prints and wood carvings, wine glasses and beer steins are also popular items to purchase and ship home. 

Simply Charming Rothenburg

There is also plenty of good food of all kinds to be had in charming restaurants nestled within the pretty medieval buildings.

If possible, it is best to spend the night to fully appreciate Rothenburg. Cozy hotels abound and most include a nice breakfast.

The day trippers are gone by evening and as the town breathes a sigh of relief, a tranquil air descends. It is lovely to stroll the quaint lanes by lamplight, enjoy a relaxing meal and feel a part of Germany’s past, if only for a brief while.

Creamy Polenta with Garlic

Instead of the usual potato or rice side dish, why not try some polenta for a tasty change.

Although not a very colorful or pretty dish, this creamy polenta has a wonderful texture and mild garlic flavor. It is the perfect complement to lamb, beef or poultry. I like it served right from the pot, soft and warm; but it can be spread on a sheet pan, chilled, cut in squares, sautéed in olive oil and topped with marinara sauce or your choice of topping. It is also gluten-free.

Creamy Polenta with Garlic (Makes 6 servings.)

• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 teaspoon garlic, minced
• 1 1/2 cups heavy cream
• 1 1/2 cups milk
• 1 1/2 cups water
• 1/8 teaspoon red pepper
• 1 whole bay leaf
• 1/2 cup corn grits (such as Bob's Red Mill) or yellow cornmeal
• 1/2 cup Asiago or Parmesan Cheese

Creamy Polenta with Garlic

In a 2-quart heavy-bottomed saucepan, melt the butter over medium heat. Add the olive oil and garlic. Sweat the garlic for about 2 minutes, but don't let it brown.

Add the cream, milk, and water to the pan and increase the heat to medium-high. Add the red pepper and bay leaf. Let simmer for 5 minutes, remove the bay leaf.

Whisking constantly, pour the cornmeal into the boiling liquid in a thin stream. Cook, stirring constantly with a wooden spoon, until the polenta begins to thicken. Stir in the cheese. Serve immediately.

Filet of Sole Roulades with Mushroom-Spinach Stuffing

Sole and flounder are very mild fish, which makes them perfect for adding lots of flavor with stuffing or sauces. Because the filets are long and thin, they can be rolled up to really blend the flavors and make a beautiful presentation. It's an easy and elegant dish to serve over the holidays or anytime.

Here, I've stuffed the filets with mushrooms, spinach and onions. Add some cooked, chopped bacon if you like for a little smoky flavor, or make up your own stuffing and follow the instructions. This recipe is also gluten-free.

Filet of Sole Roulades with Mushroom-Spinach Stuffing
(Make 4 servings.)

• 4 filets of sole (or flounder)
• 2 tablespoons extra virgin olive oil
• 1 small yellow onion, diced
• 1 garlic clove, minced
• 8 ounce package of baby bella or white mushrooms - cleaned, stemmed and sliced
• 1/4 teaspoon dried chopped thyme
• 1 cup chopped spinach, fresh or frozen (thawed and dried)
• Salt and pepper to taste
• 2 tablespoons butter, melted
• 1/4 cup white wine or water

Preheat oven to 400°F.


Filet of Sole Roulades with
Mushroom-Spinach Stuffing 

Cut each fillet in half lengthwise, removing and discarding the small strip of sinew from the center of the fillets. Dry the filets, salt and pepper and set aside.

Heat the oil in a large sauté pan. Add the onions, garlic, mushrooms and thyme and sauté until onions are soft and the mushroom liquid has been absorbed. Add the spinach until heated through. Salt and pepper to taste.

Generously butter a square glass baking dish. Place filets on a sheet of wax paper, smooth side up with the wide end closest to you. Spread the mushroom-spinach filling evenly over the filets smoothing the surface with a small spatula. Roll each filet toward the tail. Place the roulades in the pan, tail side down. Spread a little of the melted butter on the top of each roulade. Add the wine or water to the bottom of the pan and bake for 15 minutes. Serve immediately.

History and Tradition of Tea

I love my coffee in the morning, but in the afternoon I prefer a nice, soothing cup of tea. When I was young, I would accompany my mother downtown for a little Saturday shopping. The large department store restaurants all served an afternoon tea. Some days they would have a little fashion show to enjoy while sipping tea & munching on dainty sandwiches and sweets. For a little girl, it was a joy that I will never forget.

When traveling, we would occasionally find ourselves passing a fancy hotel, and if the timing was right, we would drop in for afternoon tea. My favorites were tea at the Plaza in New York City and Rumpelmayer's in the old St. Moritz Hotel. 

When in London, it is a must to pass on lunch and instead indulge in this lovely tradition. It is a wonderful way to stop, relax and enjoy a little indulgence.

Below is a history of tea that I came across awhile back. I found it interesting, although I'm not sure how reliable it is. Regardless, I thought it would be a fun thing to share.

History and Tradition of Tea

Legend, and most sources, credit the Chinese Emperor Shen Nung (28th century BC) with the discovery of tea. A fastidious man, he always had his drinking water boiled, convinced that this would protect him from the prevalent diseases of the time. 

One day, while making a tour of the provinces, Shen Nung requested that his servants boil some water for him. They made a fire using branches from a nearby camellia bush. Some of the ends of the branches escaped the fire and extended upward. Caught by a passing breeze, a few leaves were released from the branches' hold and floated down into the heating water. The emperor's attention was caught by the aroma that arose from the pot. Intrigued, he drank some of the broth. Immediately captivated by the taste and refreshing quality of the brew, the emperor knew he had discovered something of great importance.

The Chinese were familiar with camellia leaves, which they used in vegetable relishes and quite probably as part of medicinal compounds. But until the emperor's discovery, the leaves had never been considered an ingredient of a hot, refreshing drink. News of the emperor's discovery spread quickly throughout China, and soon everyone was trying the beverage.  Before long, tea (known as Ch'a) became an important part of Chinese culture.

As the centuries passed and trade with the West opened up, the status of tea increased. Tea was introduced to continental Europe during Elizabethan times, but did not reach English shores until the years 1657-1660. It was the Dutch who first brought tea to the continent. The Russians also knew about it before the English, as did the Portuguese. And it was a Venetian, Gian Battista Ramusio, who was the first European to write about tea. 

When tea was finally introduced to the English populace, it was a very hard sell. Enormously expensive and advertised for its medicinal purposes, tea was very slow to catch on in the British empire. The turning point came when King Charles II ascended the throne. King Charles drank tea throughout the day, delighting in the delicate taste and fragrant aroma for which green teas are appreciated. His habit was adopted first by the rest of the court and then by the entire country. Tea was sipped in homes, in taverns and in pleasure gardens by the aristocracy, as well as their servants. 

Tea also enjoyed immense popularity in the American Colonies until the late eighteenth century. But when King George III decided to use tea as a source of revenue and raise the import tax on tea sent to the Colonies, the independent-minded Americans rebelled. 

The Boston Tea Party of 1773, when colonists dressed as Indians dumped a ship load of tea into Boston Harbor, was one of the events that propelled the Colonies toward independence, and probably led to a marked preference for coffee in the United States.

Afternoon tea was invented by Anna, the seventh Duchess of Bedford (1783-1857), one of Queen Victoria's ladies-in-waiting. In her day, the upper crust ate a huge breakfast, little lunch, and a very late dinner. Every afternoon, the duchess experienced a "sinking feeling." One afternoon she instructed her servants to serve tea and little cakes in her boudoir. The experience was so delightful that Anna repeated it every afternoon thereafter.

Soon others followed the Duchess' lead, and in just a few decades the custom of "taking tea" in the afternoon had become well established. At first the practice was limited to the upper classes, but it eventually became so popular that tea shops and tea-rooms began opening for the enjoyment of the general public.

America's Part in the History of Tea

The United States can claim two distinct contributions when it comes to tea, both dating from the early twentieth century. 

In 1904, visitors to the Louisiana Purchase Exposition in St. Louis sweltered in a heat wave and shunned the hot brew offered by Indian tea growers. An Englishman named Richard Blechynden, who represented the tea growers, tried pouring tea over ice in order to entice fair visitors. The result was iced tea, which now accounts for 80 percent of the tea drunk in the United States. 

The teabag began as the brainstorm of a New York tea merchant named Thomas Sullivan in 1908. He decided to provide samples to his customers in small silk pouches. Sullivan's customers soon discovered that the pouches could be put directly (and conveniently) in teapots, and soon orders were pouring in for tea packaged in "those little bags." Before long, teabags had become a widely accepted means of packaging tea.

15 Bean Soup

Hearty and filling ... what more could anyone want on a cold winter's night? This soup is a hearty and healthy way to use leftover ham from holiday meals. It is a meal on its own and can be a vegetarian dish when the ham is left out and the beef broth is replaced with vegetable broth or just plain water. (It's gluten-free too when using a GF broth or water).

15 Bean Soup
(Makes approximately 12 servings.)

• 1 (1 pound) bag of dried 15 bean mix
• Water
• 32-ounce carton low-salt beef or vegetable broth
• 1 pound ham hock, cubed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 1 can (14 to 15 ounce) diced tomatoes
• 1 teaspoon chili powder, or to taste
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper, to taste

15 Bean Soup

Rinse the beans and place in a large pot. Cover with 2 quarts of water and let the beans soak overnight, or at least 8 hours. Drain beans and rinse pot.

Return beans to the pot and add 1 quart of water and the broth. Add the ham and bring to a boil; stir and reduce to a simmer. Simmer uncovered for 2 1/2 hours. (Add more liquid along the way if needed.)

Add the onion, garlic, celery, carrots, tomatoes, chili powder and lemon juice to the pot. Stir and return to a boil, reduce heat and simmer for another 30 minutes. Add parsley and salt and pepper to taste.

A Taste of DC

My last post covered our overnight sightseeing visit to our big city neighbor, Washington, DC. In addition to great museums, galleries, monuments and performing arts, DC is also loaded with a wide variety of terrific restaurants.

We arrived Sunday and headed over to Jaleo Tapas Bar to assemble lunch from a selection of small plates. I mentioned Jaleo in a previous post regarding tapas, and how much we enjoy this Spanish way of eating. I particularly like going to Jaleo on weekends because they offer brunch tapas in addition to the regular menu.

Jaleo's Tasty Sangria
(from Jaleo's web site)

It is difficult to select only a few items from this large and diverse menu, but we settled on three we had not tried before: Seared Trout Wrapped in Serrano Ham; Spicy Chorizo Wrapped in a Crispy Potato; and Smoked Salmon on Toast with Hard Boiled Egg, Goat Cheese and Capers. We washed it all down with a pitcher of their tasty sangria. Although it was all good, I particularly liked the salmon and egg dish and made a larger version on a baguette for our lunch a couple of days later.

After museum touring, we returned to the hotel to freshen up before dinner. We were going to try a downtown restaurant we had never been to called Siroc. We headed out at around dusk for a leisurely stroll to the restaurant.

Not far into our stroll we encountered a rat the size of a small Volkswagen scurrying into the bushes, shortly followed by another. I guess they were on their way to a dinner date as well. I know rodents are a problem in every city, but I didn’t expect to be so up close and personal with one, or two. Totally grossed out, we continued on, trying to put the memory out of our heads.

Siroc
(from Siroc's web site)

We reached our destination, a little stark but welcoming restaurant with white tablecloths and black napkins. I personally like black and white … it is clean and fresh with a touch of elegance … and, since I was wearing black slacks, I appreciated the black napkin as white lint can be a nuisance.

Siroc refers to their dining style as ‘Italian influenced contemporary cuisine.’ I would say that is a fair description and would have ordered just about anything from the nice menu selection. Those expecting red sauce Italian dishes should go elsewhere; this is more contemporary than traditional Italian, more Northern than Southern Italy.

A very efficient waitress arrived to take our drink order and to explain the day’s specials. Over a bottle of wine and some crusty bread, we decided on our meal. I started with the Tower of Avocado, Mango and Roasted Shrimp and Rich chose the Arugula Salad with Gorgonzola Cheese, Roasted Golden Beets and Pine Nuts. We enjoyed both; my only complaint was that the shrimp had a little ‘fishy’ taste to it as though it had been sitting around awhile. At home I thaw the shrimp as I use it and it always tastes mild and fresh.

On to the entrées … usually I order seafood out, but felt like something different, so I ordered the Beef Tenderloin served on Garlic Potato Puree with Salsify and Bacon, Sautéed Haricot Verts and a Red Onion Caramel Sauce. This dish would have felt at home in a fine steak house. The meat was tender, flavorful and cooked to perfection. The accompanying sauce was an interesting change from a standard red onion confit, and paired nicely with the beef. The potatoes were creamy and the beans were cooked to a tender crisp. This dish tasted like ‘home’ and I enjoyed every mouthful. The portion was very generous and, hard as I tried, just couldn’t finish it.

Rich decided on the Mediterranean Fish Special served over Bok Choy with Crispy Artichokes and Bacon. Before serving the entrées, the waitress asked if he would mind if the bok choy was substituted with broccoli. She explained that the chef wasn’t happy with the way the dish turned out with the bok choy. One might think that the dish should have been tested prior to adding it to the night’s menu, but he didn’t care if it was bok choy or broccoli.

The fish looked uncomfortable resting on a pile of blanched broccoli. It was too high and was difficult to eat. The vegetable swap certainly didn’t ruin the dish, but it changed it visually and texturally. The fish was delicate and flaky, and the blend of flavors was good, but the last minute substitution didn’t quite work.

Overall we liked this restaurant very much and would be happy to return to sample other dishes.

Museum Hopping in DC

We live not far outside of DC, but don’t seem to get in town as much as we would like. I’ve found that no matter where I’ve lived (outside New York, Boston, Los Angeles, DC), unless out-of-town visitors want to go sightseeing, it is easy to take for granted all the local treasures that surround us.

My husband and I decided one weekend to pretend we were tourists and spent an entire weekend in DC. We just wanted to leisurely tour around a few of the many museums.

We both take pleasure in and appreciate the arts. Whether it’s music, dance, theater, film, photography, sculptures or paintings; we feel lucky to have so many places in the area to enjoy it all.

American Art Museum is Housed
in the Old Patent Office Building

One of the easiest and least expensive ways to see some of the arts in DC is to take in a museum, or two, or three. I don’t know how many museums there are in DC, maybe thirty or so. Probably half are supported by the government, most of those being part of the Smithsonian Institution. All the Smithsonian museums, including the National Zoo, are open seven days a week and are free for the public to explore and enjoy.

Over the course of the two days we visited four museums: The American Art Museum, the National Museum of American History and the National Museum of Natural History are all part of the Smithsonian. The National Gallery of Art was created in 1937 for the people by a joint resolution of Congress. It is comprised of two buildings and an outdoor sculpture garden. It is not part of the Smithsonian, but is also free to the public.

We began our tourist festivities at the American Art Museum to see a temporary Norman Rockwell exhibit. All the museums offer special exhibits from time to time in addition to their permanent collections. Unlike most of the well-known Smithsonian museums, which are situated along the National Mall, the American Art Museum is located in the the Old Patent Office Building in DC's Penn Quarter neighborhood. The American Art Museum houses what originally was the nation's first collection of American art. Also housed in the same building is the National Portrait Gallery. 

The Penn Quarter area is a happening neighborhood of good restaurants, tourist sites, a small December Christmas market, and the Capital One Arena (home to the Washington Capitals of the NHL, the Washington Wizards of the NBA and the Georgetown University men's basketball team and it is also a popular concert venue). Adjacent to Penn Quarter is DC's Chinatown.

After visiting the exhibit and some of our favorite artwork in the museum, we headed toward the National Mall. The Mall is part of the National Park System and is the central point for most DC visitors. It is bordered on either end by the US Capital and the Washington Monument, and is surrounded by ten of the Smithsonian Institution’s most famous buildings.

Turkey Carving Tips

 

Happy Thanksgiving!!!!

Now .... Carving that bird

After removing the turkey from the oven, let it rest for at least 30 minutes. This gives the juices in the meat time to settle back into the bird, keeping the meat moist. (The more juices you lose, the drier your turkey will be.) Also, resting allows time for the bird to cool, so it's easier for you to work with. 

Wash up and put on an apron before beginning to carve.

Position the turkey on a cutting board, ideally one with a moat around the edges to catch any juices. Make sure that the cutting board is not going to slide around. If necessary, place a towel or a mat underneath to keep it steady.

Position the serving platter next to the cutting board.

Always use a sharp knife when carving a turkey. A dull knife will make it difficult to cut and it may slip.

Use a carving or serving fork to hold the turkey in place. Position the fork on the side opposite the one being carved. Poke the bird with the fork, or just rest the fork on the bird, depending on what feels most comfortable. Slice down the crevice where one of the legs meets the body and stop once you hit the bone.

Gently pull the leg away from the body of the turkey with one hand. With the other hand, put the edge of the knife into the joint connecting the leg to the body. If pressing firmly, sometimes the joint will separate easily. If it does not, cut through the joint.

Place the leg on the platter or, if you prefer, cut the meat off the leg. Rest the large end of the leg on the cutting board and hold the leg on the opposite end. Carve slices of turkey off of the thigh and then the drumstick. For best results, cut medium-thin slices using a downward motion. Work around the leg of the turkey.

Separate the wing from the body, much the same way as with the leg. Using the fork, pull the wing away from the body. Place the knife on the joint and separate, cutting through the joint if necessary. Place the wing out of the way.

It is now time to carve the breast and you have two choices. I prefer the latter, but you carve to achieve which kind of slices you want to serve your guests. 

For larger, thinner slices of breast meat: using the fork for balance, begin by cutting a small slice from the most rounded area on the breast of the turkey. This is a spot about halfway down the breast. Continue slicing increasingly larger pieces of the breast meat. Visualize the rib cage, angling each slice to be parallel to the rib cage.

Continue slicing closer to the breastbone, and try to maintain equal thickness for all of the slices. Layer the pieces on the serving platter as they are sliced, arranging them in an attractive way.

For shorter, thinker slices of breast meat: Locate the breastbone running down the middle of the carcass. Slice through the skin just to the side of the breastbone and continue slicing downward, keeping close to the bone while pulling the entire breast away with your other hand. (The breast is a large piece of meat, and it extends all the way down to the wing joint.) Keep cutting and pulling away until you've removed the whole breast, with the skin still intact, in one piece. 

Now turn the breast skin-side up on your cutting board and slice it against the grain about half an inch thick. Layer the pieces on the serving platter as they are sliced, arranging them in an attractive way. 

When finished carving one side of the turkey, begin working on the other side in the same manner as you carved the first. This side will no longer be balanced, so compensate with the fork.

After removing the meat, the turkey frame can be used for stock or soup.

Spicy Deviled Eggs

I love eggs prepared in any way. I even wrote a whole post on the incredible egg, feeling that it deserved special attention. Usually, we have out of town visitors staying with us during the holidays. I have always made sure to boil up some eggs ahead of time so I can have an easy, serve-yourself breakfast that includes deviled eggs, toast, croissants, jams and juice.

Of course, deviled eggs are also a nice addition to a brunch or lunch buffet, or even as an hors d'oeuvre. These deviled eggs have a little kick to them. If you don't want them a bit spicy, substitute the hot sauce with a bit of mustard.

Holidays this year won't be the same, but all the good food can still be enjoyed!

Spicy Deviled Eggs
(Makes 2 dozen.)

• 1 dozen hard-boiled large eggs, peeled
• 1/2 cup mayonnaise
• 1 tablespoon hot sauce
• 3 tablespoons chopped celery
• Salt & freshly ground black pepper, to taste
• 2 tablespoons capers (optional)

Kicked Up Deviled Eggs

Slice the eggs in half lengthwise, carefully remove the yolks and place in a medium sized bowl. Mash the yolks with the back of a fork. Add the mayonnaise, hot sauce, celery and salt and pepper to taste. Stir to blend well.

Spoon (or pipe with a pastry bag) the yolk mixture into the egg white halves.

Cover and chill for at least 1 hour. 

Top the eggs with capers, if desired, and serve.

Apple Cider Sauce

With Thanksgiving arriving next week in the midst of a pandemic, families will be forced to gather around a much smaller table to celebrate and feast on an overabundance of wonderful delights. In spite of smaller gatherings, most will continue their cooking traditions and will set out a food-laden buffet table showcasing roasted turkey and all the trimmings. Perhaps a fragrant baked ham will join the proudly displayed turkey.

Personally, I'm not a big ham fan, but when I do serve it, I always accompany it with Apple Cider Sauce. This flavorful, aromatic sauce is the perfect accompaniment to a holiday meal or a simple family dinner. In addition to ham, it serves up nicely alongside roast pork or squash. It can also be reduced to use as a glaze for baking the ham.

Apple Cider Sauce
(Makes about 2 cups.)

• 2 cups apple cider
• 1 cup honey

• 1/2 cup apple cider vinegar

• 1/4 cup Dijon mustard

• 1 tablespoon butter

• 1 teaspoon chili powder, or to taste
• 1/2 teaspoon apple pie spice

Apple Cider Sauce

Combine the apple cider, honey, vinegar, and mustard in a  saucepan and bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, for 15 minutes, stirring frequently.

Off the heat, whisk in the butter, chili powder and apple pie spice. Serve warm alongside ham, pork or winter squash.

Gumbo

As the days grow shorter and colder, there is nothing quite like a bowl of hot soup or stew to warm the soul. Thick and hearty, gumbo is kind of a cross between a soup and a stew and is perfect for a chilly winter's night.

This gumbo has absolutely everything in it. I think it is delicious, but others may prefer to just have chicken and sausage, or shrimp and sausage, or leave out the okra or tomatoes. As long as the base is good, anything can be added to satisfy personal preferences.

Gumbo
(Serves 6 to 8 or more.)

• 3/4 cup butter
• 1 cup flour
• 2 tablespoons Cajun seasoning

• 3/4 cup finely chopped onion
• 3/4 cup finely chopped celery
• 3/4 cup finely chopped bell pepper (red, yellow, green or mix)

• 1 teaspoon finely minced garlic

• 9 cups chicken broth

• 1 bay leaf
• 1 3/4 cups chopped or thinly sliced smoked sausage such as andouille or kielbasa

• Cooked chicken meat, 3 to 4 pounds
• 1 14-ounce can of diced tomatoes

• 1 package of frozen okra, thawed (or use fresh if your grocer has it)
• 1 pound of medium-sized uncooked shrimp
• 2 cups cooked rice

Gumbo

Heat butter in a large soup pot over medium heat until melted. Add the flour and seasoning. Stir to blend well. Reduce heat to low and continue to stir until the mixture is golden brown. Do not burn.

Add the chopped onion, celery, bell pepper and garlic. Stir and cook until the vegetables have started to soften.

Raise heat to medium. Slowly add the broth, stirring well as you do. Drop in the bay leaf and bring to a simmer.

Add the smoked sausage pieces and stir. Continue to simmer over medium-low heat, stirring often from the bottom, about 15 minutes.

Add the chicken pieces and continue to cook for about 20 minutes, stirring occasionally. Add the canned tomatoes with their juices and the okra. Bring back to a simmer and cook until okra is tender. Add shrimp and cook until the shrimp is just cooked through.

Serve with rice.

Tortellini with Tomatoes and Herb Dressing

This delicious, pretty and easy pasta dish is perfect any time of year. It is a good way to use up some of that leftover basil and parsley from your herb garden. Accompany it with a salad and some crusty bread for a complete meal. 

For extra convenience, you can make extra dressing and freeze it so you'll have it on hand for a quick workday meal.

Tortellini with Tomatoes and Herb Dressing
(Makes 8 servings.)

• 1 1-pound package frozen or two 9-ounce packages refrigerated cheese tortellini
• 1/2 cup extra virgin olive oil
• 1/2 cup fresh basil leaves
• 1/2 cup parsley leaves
• 1 clove garlic, finely chopped
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 4 plum tomatoes, skinned, seeded and diced*
• 1/4 cup finely chopped red onion

Tortellini with Tomatoes and Herb Dressing

Prepare tortellini following package directions; drain well and place in a large bowl. Toss with 1/4 cup of the extra virgin olive oil. Cool tortellini to room temperature.

Meanwhile, prepare the herb dressing:  In food processor with chopping blade, process the basil, parsley, remaining 1/4 cup of extra virgin olive oil, the garlic, vinegar, pepper and salt.

Toss herb dressing, tomatoes and onion with the tortellini. Serve or cover and refrigerate until ready to serve, either cold or at room temperature.

*See How to Peel and Seed a Tomato

(Party tip: For a party I recently catered, I tossed the tortellini with the dressing then skewered a small slice of red onion, tomato and tortellini. The small skewers were then added to one of the hors d'oeuvres platters in a pretty ring. Nice presentation and very tasty.)

Spicy Scrambled Eggs with Tomatoes

Eggs are easy to make and can be served so many ways. The easiest way to cook them is to simply scramble them up. These have been kicked up with some garlic, scallions, salsa and tomatoes.

The amount of heat can be controlled, depending on the spiciness of the salsa.

Spicy Scrambled Eggs with Tomatoes
(Serves 4.)

• 8 eggs
• 1 tablespoon water
• Salt and freshly ground black pepper, to taste
• 3 tablespoons butter or vegetable oil
• 1 tablespoon minced garlic
• 1/2 cup trimmed and sliced scallions
• 1/2 cup chopped (peeled and seeded) tomatoes
• 2 tablespoons salsa
• 1/3 cup chopped fresh Italian parsley or cilantro

Spicy Scrambled Eggs with Tomatoes

Beat eggs lightly with water and a little salt and pepper. Set aside

Put butter or oil in a skillet, preferably nonstick, and turn heat to medium.

Add garlic, scallions and a sprinkling of salt and pepper. cook, stirring occasionally, until garlic begins to soften, about 2 minutes.

Add egg mixture to the skillet and stir until curds begin to form.

Add chopped tomatoes and salsa. Continue to cook until eggs are creamy and thick but not dry.

Stir in parsley or cilantro and serve immediately with extra salsa.