I always make sure I have a stockpile of dried and canned cooked chickpeas in my pantry. I just love these wonderful beans. Not only are they terrific in stews and soups during the cold months, but also they are absolutely wonderful in salads during the summer months.
Chickpeas, also known as garbanzo beans, are native to the Middle East, and are popular throughout India, North Africa, Spain, and southern France. Chickpeas are one of the oldest cultivated foods in the world.
In Ancient Rome, they were so highly valued that Cicero claimed his family name came from the Latin word for Chickpea, cicer arietinum.
Chickpeas are the main ingredient of one of my favorite dishes, hummus. You could go the long way and cook dried chickpeas and sesame seeds to make this Middle Eastern party favorite, or do what I do, and use canned chickpeas and tahini.
Hummus
Two cans of chickpeas
2 to 3 cloves garlic, chopped or to taste
3 to 4 tablespoons of tahini (sesame seed paste)
2 tablespoons fresh lemon juice
Place chickpeas, 1/2 cup water, lemon juice, garlic and tahini in a food processor or blender. Purée, adding salt and freshly ground pepper to taste. If the consistency of the hummus isn’t thin enough, add either more water or lemon juice to the mix. Place in a serving bowl and drizzle with extra virgin olive oil and garnish with a sprinkling of chopped fresh parsley and chopped black olives, if you like. Serve with pita bread.
As a child roaming through the crowds at the San Genaro Festival in NYC’s Little Italy, I remember seeing strands of roasted chickpeas hung from booths. This special snack actually originates from Turkey, where the chickpeas are roasted and spiced, and called leblebi (say that ten times fast).
Here is a curry-spiced version. The spiciness keeps you from munching on too many at a time, though they are a healthy substitute for chips.
Curry-Roasted Chickpeas
If curry isn’t your thing, try a mixture of the spices you like that add up to 2 teaspoons.
2 teaspoons olive oil
2 teaspoons curry powder
One 15-ounce can chickpeas, drained, rinsed and dried
1/2 teaspoon salt
Preheat oven to 425°F. Line a baking sheet with aluminum foil and set aside.
Heat olive oil in a skillet over low heat, and add curry powder. Cook, stirring until fragrant, about 30 seconds. Add the drained and dried chickpeas and the salt, and stir to coat. Pour onto prepared baking sheet to make a single layer and place pan on a rack in the middle of the oven. Roast for 30 minutes, shaking the pan every ten minutes or so, until the chickpeas are crisp and golden.
To lead us into the salad days of summer, a colorful chickpea salad:
Mediterranean Chickpea Salad
One 15-ounce can chickpeas, rinsed and drained
3 plum tomatoes, chopped
2 roasted red peppers, chopped
1/2 small red onion, thinly sliced
1/2 cucumber, peeled, and chopped
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
In a large bowl, combine all ingredients. Toss to coat well. Let stand for at least 15 minutes to allow flavors to blend. Serves 8.
Thursday, June 29, 2006
Thursday, June 22, 2006
You Choose
Without fail, if I write about the unbearable heat a week before my column is actually printed, you can be sure that the week it appears in print there will be frost on the ground.
If I write about the terrible drought, my readers will be reading about it while inundated with a week of rain.
Therefore, let me start by saying that last week, well, actually two weeks for me, I remarked about the heat wave. This week, actually the week before for you, or is it the previous week, I’m writing about the rain, rain, rain, and cold. A vague memory for sure, when you read this. Or not.
Anyway, during that rainy, cold spell we had, or might have had, I made a big pot of soup.
Minestrone is often my soup of choice, mostly because there is no set recipe for this hearty dish. It is usually made from whatever vegetables are on hand, can be vegetarian, or contain meat.
Minestrone, as most everyone knows, originates from Italy. It is believed that monks served the soup to travelers who called at their monastery. That’s a nice thing to believe, whether it’s true or not.
The soup comes from humble origins. No one set about creating a mixed vegetable soup; the soup was made using leftovers and what seasonal vegetables and legumes were on hand. Just about every version of minestrone contained dried beans. Dried beans have a long life, and so this humble soup nourished the Ancient Roman army. It was their sustenance.
Various parts of Italy created their own version of the soup. The people of Genoa add pesto to the soup when it is served. The Milanese add bacon and rice to the vegetables. Ligurian minestrone has the addition of spinach.
In this point in time, you don’t need to use dried beans; you could use canned, and you don’t need to rely on leftovers; you could shop for the ingredients you wish to use at any time of year, whether it be zucchini, spinach or cabbage.
1) Therefore, on this rainy day, a bowl of hearty minestrone could be your only sure thing.
2) Therefore, on this cold day, a bowl of warming minestrone could be your only sure thing.
3) Therefore, on this hot day, a bowl of soothing minestrone could be your only sure thing.
4) Therefore on this snowy day...NOOOOO!
Minestrone
Pancetta is spicy Italian bacon that is cured with salt but not smoked like American bacon. If you can’t find pancetta, use prosciutto (Italian ham) or regular bacon. Feel free to substitute other vegetables in the recipe.
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, chopped
2 garlic cloves, minced
1 pound Swiss chart, stems trimmed, leaves chopped
1 russet potato, peeled and cubed
One 14.5-ounce can diced tomatoes
1/2 teaspoon dried rosemary or 1 teaspoon fresh
One 15-ounce can cannellini beans, drained and rinsed
Two 14-ounce cans beef broth
2 tablespoons chopped fresh parsley or 1 tablespoon dried
Grated Parmesan cheese for serving
Salt and pepper to taste
Heat oil in a large heavy pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Sauté until the onion is translucent, about 10 minutes. Add the chard and potato; sauté for 2 minutes. Add the tomatoes and rosemary. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the puréed bean mixture and remaining broth to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season to taste with salt and pepper. Ladle into bowls and serve with grated Parmesan cheese. Serves 4.
If I write about the terrible drought, my readers will be reading about it while inundated with a week of rain.
Therefore, let me start by saying that last week, well, actually two weeks for me, I remarked about the heat wave. This week, actually the week before for you, or is it the previous week, I’m writing about the rain, rain, rain, and cold. A vague memory for sure, when you read this. Or not.
Anyway, during that rainy, cold spell we had, or might have had, I made a big pot of soup.
Minestrone is often my soup of choice, mostly because there is no set recipe for this hearty dish. It is usually made from whatever vegetables are on hand, can be vegetarian, or contain meat.
Minestrone, as most everyone knows, originates from Italy. It is believed that monks served the soup to travelers who called at their monastery. That’s a nice thing to believe, whether it’s true or not.
The soup comes from humble origins. No one set about creating a mixed vegetable soup; the soup was made using leftovers and what seasonal vegetables and legumes were on hand. Just about every version of minestrone contained dried beans. Dried beans have a long life, and so this humble soup nourished the Ancient Roman army. It was their sustenance.
Various parts of Italy created their own version of the soup. The people of Genoa add pesto to the soup when it is served. The Milanese add bacon and rice to the vegetables. Ligurian minestrone has the addition of spinach.
In this point in time, you don’t need to use dried beans; you could use canned, and you don’t need to rely on leftovers; you could shop for the ingredients you wish to use at any time of year, whether it be zucchini, spinach or cabbage.
1) Therefore, on this rainy day, a bowl of hearty minestrone could be your only sure thing.
2) Therefore, on this cold day, a bowl of warming minestrone could be your only sure thing.
3) Therefore, on this hot day, a bowl of soothing minestrone could be your only sure thing.
4) Therefore on this snowy day...NOOOOO!
Minestrone
Pancetta is spicy Italian bacon that is cured with salt but not smoked like American bacon. If you can’t find pancetta, use prosciutto (Italian ham) or regular bacon. Feel free to substitute other vegetables in the recipe.
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, chopped
2 garlic cloves, minced
1 pound Swiss chart, stems trimmed, leaves chopped
1 russet potato, peeled and cubed
One 14.5-ounce can diced tomatoes
1/2 teaspoon dried rosemary or 1 teaspoon fresh
One 15-ounce can cannellini beans, drained and rinsed
Two 14-ounce cans beef broth
2 tablespoons chopped fresh parsley or 1 tablespoon dried
Grated Parmesan cheese for serving
Salt and pepper to taste
Heat oil in a large heavy pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Sauté until the onion is translucent, about 10 minutes. Add the chard and potato; sauté for 2 minutes. Add the tomatoes and rosemary. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the puréed bean mixture and remaining broth to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season to taste with salt and pepper. Ladle into bowls and serve with grated Parmesan cheese. Serves 4.
Thursday, June 15, 2006
Professor Gadget
Probably the worst time to buy a gift is at Father’s Day. That’s the time of year when manufacturers bring out their useless gadgets and stereotypical “masculine” products.
Browsing through a store the other day, I saw a beverage cooler that plugs into a laptop. You place a soda or beer bottle on top of the cooler platform to chill it at 45 degrees. The added appeal for this gift is that when dad knocks the bottle over and it spills all over the laptop, you get to buy him a new laptop for his birthday.
Another handy device I saw was a coin bank that sorts dad’s loose change. This one had me laughing. If you’re buying dad a gift for Father’ Day, that means he has kids. Dad + kids = 0 money to sort.
Along this line, I saw a coin bank with a clock. The bank looked like someone bending over and the coin slot was… well, use your imagination. With this gadget, when dad looks at the time, it can remind him that one, he has no money, and two, he’s an ass. A very thoughtful gift.
Then there are the usual money clips for all that imaginary paper money, and slot machine banks. What will they think of next!
In the Father’s Day gift section, there is no shortage of compasses, silly coffee mugs, miniature tools like teeny tiny screwdrivers and levelers to carry around, golfing knickknacks, and of course, the inevitable ties and tie clips.
When I reached my teenage years, I realized that all those gadgets and manly Father’s Day gifts were a total waste of money. I decided early on that I would get my dad something we could all enjoy. One year, I got him a Bob Dylan record, and another year, two tickets to a concert we could attend together. Unfortunately, Perry Como was sold out, but Led Zeppelin was terrific that year.
Now in my later years, after all the Father’s Day gifts I have purchased—mostly duds—I have some valuable advice for this Sunday.
Dad doesn’t want paisley pajamas; he doesn’t want a clock with a golf ball attached to it; and he doesn’t want a coin bank that plays, “For He’s A Jolly Good Fellow.”
Give dad what he truly wants. Sit him down in front of a baseball game, place a nice cold beer, and a big bowl of chips and dip in front of him, and hand him the remote. Then slowly back out of the room and leave him in peace until dinnertime. It will be the best Father’s Day he has ever had!
Marinated Grilled Skirt Steak
A long marinating time allows many powerful ingredients to penetrate the meat. The acid in the vinegar and Worcestershire sauce doesn’t just flavor the meat but also breaks down the connective tissue making the meat tender. Serve this with corn on the cob and a chunky warm potato salad.
3/4 cup balsamic vinegar
1/2 cup canola oil
1/4 cup Worcestershire sauce
2 shallots, roughly chopped
2 garlic cloves
1 tablespoon cayenne pepper
1 tablespoon chopped fresh cilantro leaves
1 teaspoon freshly ground black pepper
1 tablespoon coarse kosher salt
4 pounds skirt steak, cleaned of all exterior fat
Put all ingredients, except steak, in a blender and blend until smooth.
Pour the marinade over the skirt steak in a nonreactive pan. Marinate, refrigerated, for 3 to 4 hours before grilling, but no more than 10 hours.
When ready to cook the steak, prepare your grill for grilling. Remove the steak from the marinade and clean away any excess marinade with the back of a knife. Grill the steak over medium-high heat for 4 to 5 minutes per side to serve it rare to medium-rare.
When cooked, slice the steak thinly against the grain, starting at one corner and cutting on the bias. Serve either hot or at room temperature. Serves 8.
Browsing through a store the other day, I saw a beverage cooler that plugs into a laptop. You place a soda or beer bottle on top of the cooler platform to chill it at 45 degrees. The added appeal for this gift is that when dad knocks the bottle over and it spills all over the laptop, you get to buy him a new laptop for his birthday.
Another handy device I saw was a coin bank that sorts dad’s loose change. This one had me laughing. If you’re buying dad a gift for Father’ Day, that means he has kids. Dad + kids = 0 money to sort.
Along this line, I saw a coin bank with a clock. The bank looked like someone bending over and the coin slot was… well, use your imagination. With this gadget, when dad looks at the time, it can remind him that one, he has no money, and two, he’s an ass. A very thoughtful gift.
Then there are the usual money clips for all that imaginary paper money, and slot machine banks. What will they think of next!
In the Father’s Day gift section, there is no shortage of compasses, silly coffee mugs, miniature tools like teeny tiny screwdrivers and levelers to carry around, golfing knickknacks, and of course, the inevitable ties and tie clips.
When I reached my teenage years, I realized that all those gadgets and manly Father’s Day gifts were a total waste of money. I decided early on that I would get my dad something we could all enjoy. One year, I got him a Bob Dylan record, and another year, two tickets to a concert we could attend together. Unfortunately, Perry Como was sold out, but Led Zeppelin was terrific that year.
Now in my later years, after all the Father’s Day gifts I have purchased—mostly duds—I have some valuable advice for this Sunday.
Dad doesn’t want paisley pajamas; he doesn’t want a clock with a golf ball attached to it; and he doesn’t want a coin bank that plays, “For He’s A Jolly Good Fellow.”
Give dad what he truly wants. Sit him down in front of a baseball game, place a nice cold beer, and a big bowl of chips and dip in front of him, and hand him the remote. Then slowly back out of the room and leave him in peace until dinnertime. It will be the best Father’s Day he has ever had!
Marinated Grilled Skirt Steak
A long marinating time allows many powerful ingredients to penetrate the meat. The acid in the vinegar and Worcestershire sauce doesn’t just flavor the meat but also breaks down the connective tissue making the meat tender. Serve this with corn on the cob and a chunky warm potato salad.
3/4 cup balsamic vinegar
1/2 cup canola oil
1/4 cup Worcestershire sauce
2 shallots, roughly chopped
2 garlic cloves
1 tablespoon cayenne pepper
1 tablespoon chopped fresh cilantro leaves
1 teaspoon freshly ground black pepper
1 tablespoon coarse kosher salt
4 pounds skirt steak, cleaned of all exterior fat
Put all ingredients, except steak, in a blender and blend until smooth.
Pour the marinade over the skirt steak in a nonreactive pan. Marinate, refrigerated, for 3 to 4 hours before grilling, but no more than 10 hours.
When ready to cook the steak, prepare your grill for grilling. Remove the steak from the marinade and clean away any excess marinade with the back of a knife. Grill the steak over medium-high heat for 4 to 5 minutes per side to serve it rare to medium-rare.
When cooked, slice the steak thinly against the grain, starting at one corner and cutting on the bias. Serve either hot or at room temperature. Serves 8.
Thursday, June 08, 2006
Bring It On!
Looking out the window past my computer, I see a lush rainforest. The birds are calling to each other as water drips from the leaves of the lush trees and bushes. The bright green of the forest line is now replaced with a darker, more foreboding green.
This past week has been hot, humid, and rainy. Hot coffee and tea is now replaced with iced, cold drinks. I’ve loaded my refrigerator with pitchers of iced tea, cold leftover coffee, and a variety of juices. I also bought vanilla yogurt to make smoothies.
No three-dollar specialty cold drinks at the local Starbuck’s® (if we had a Starbuck’s) or expensive sugary bottled drinks; I’m making my own. It’s really quite simple and inexpensive. For the smoothies you’ll need a blender, but for everything else, all you need is a tall glass and a spoon.
Apple Raspberry Tea
It’s not Snapple®, but pretty darn close.
1 quart apple juice
1 cup water
8 raspberry herbal tea bags
2 orange pekoe tea bags
1/2 teaspoon lemon juice
2 tablespoons sugar or sugar substitute
Heat water to boiling. Add tea bags and let steep 15 minutes. Remove tea bags. Pour tea in large pitcher or container. Add sugar or sugar substitute, and lemon juice, and stir to dissolve. When tea has cooled a bit, add apple juice. Stir and store in refrigerator until cold. Serve with lots of ice. Makes enough for 6 thirsty people.
Plain Ole Lemon Iced Tea
The taste isn’t plain, though, but utterly refreshing.
2 quarts water (8 cups)
3 orange pekoe or any regular tea bags
3/4 cup sugar or sugar substitute or to taste
1/3 cup plus 2 tablespoons lemon juice
Heat water to boiling in a large saucepan; turn off heat and add tea bags. Cover pot and let tea steep for about an hour. Pour sugar into a 2-quart pitcher or container. Remove tea bags from pot and pour tea over the sugar. Stir until sugar is dissolved. Add the lemon juice, stir and chill. Makes 2 quarts, enough for you and your friends.
Papaya Creamsicle Smoothie
If you can’t find fresh papayas, use canned papaya chunks. Any other summer or exotic fruit works just as well. Try mango, banana, strawberries or a combination that suits your taste and creativity.
2 ripe papayas
1/2 cup orange juice
1/2 cup vanilla yogurt
1 cup ice
Combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Serves 2.
Frozen Frappuccino
Okay, I lied; for this recipe, you need a coffee maker. Any kind will do.
3/4 cup double-strength coffee, cold
2 to 3 tablespoons sugar
1 cup whole or low-fat milk
2 cups ice
Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using.
Combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into 2 large glasses and serve with a straw. Makes 2 “Grande” drinks.
To make a caramel version, add 3 tablespoons caramel ice cream topping to the original recipe and prepare as above. Top with whipped cream and a drizzle of additional caramel over the whipped cream. You just save a couple of dollars.
For a mocha version, add 3 tablespoons chocolate syrup to the original recipe and prepare as above. Top each glass with whipped cream and drizzle of additional chocolate syrup over the whipped cream.
This past week has been hot, humid, and rainy. Hot coffee and tea is now replaced with iced, cold drinks. I’ve loaded my refrigerator with pitchers of iced tea, cold leftover coffee, and a variety of juices. I also bought vanilla yogurt to make smoothies.
No three-dollar specialty cold drinks at the local Starbuck’s® (if we had a Starbuck’s) or expensive sugary bottled drinks; I’m making my own. It’s really quite simple and inexpensive. For the smoothies you’ll need a blender, but for everything else, all you need is a tall glass and a spoon.
Apple Raspberry Tea
It’s not Snapple®, but pretty darn close.
1 quart apple juice
1 cup water
8 raspberry herbal tea bags
2 orange pekoe tea bags
1/2 teaspoon lemon juice
2 tablespoons sugar or sugar substitute
Heat water to boiling. Add tea bags and let steep 15 minutes. Remove tea bags. Pour tea in large pitcher or container. Add sugar or sugar substitute, and lemon juice, and stir to dissolve. When tea has cooled a bit, add apple juice. Stir and store in refrigerator until cold. Serve with lots of ice. Makes enough for 6 thirsty people.
Plain Ole Lemon Iced Tea
The taste isn’t plain, though, but utterly refreshing.
2 quarts water (8 cups)
3 orange pekoe or any regular tea bags
3/4 cup sugar or sugar substitute or to taste
1/3 cup plus 2 tablespoons lemon juice
Heat water to boiling in a large saucepan; turn off heat and add tea bags. Cover pot and let tea steep for about an hour. Pour sugar into a 2-quart pitcher or container. Remove tea bags from pot and pour tea over the sugar. Stir until sugar is dissolved. Add the lemon juice, stir and chill. Makes 2 quarts, enough for you and your friends.
Papaya Creamsicle Smoothie
If you can’t find fresh papayas, use canned papaya chunks. Any other summer or exotic fruit works just as well. Try mango, banana, strawberries or a combination that suits your taste and creativity.
2 ripe papayas
1/2 cup orange juice
1/2 cup vanilla yogurt
1 cup ice
Combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Serves 2.
Frozen Frappuccino
Okay, I lied; for this recipe, you need a coffee maker. Any kind will do.
3/4 cup double-strength coffee, cold
2 to 3 tablespoons sugar
1 cup whole or low-fat milk
2 cups ice
Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using.
Combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into 2 large glasses and serve with a straw. Makes 2 “Grande” drinks.
To make a caramel version, add 3 tablespoons caramel ice cream topping to the original recipe and prepare as above. Top with whipped cream and a drizzle of additional caramel over the whipped cream. You just save a couple of dollars.
For a mocha version, add 3 tablespoons chocolate syrup to the original recipe and prepare as above. Top each glass with whipped cream and drizzle of additional chocolate syrup over the whipped cream.
Thursday, June 01, 2006
All Aboard
Under the pretense of cutting my lawn, astride the lawn tractor I’m able to go on a tour of my property. Unless I made a conscious effort to walk every bit of the 2 acres of lawn, gardens, and perimeter of field and woods, I wouldn’t get to see what’s what.
I notice a few very large anthills during my ride. They’ve been there for years. They don’t house the same ants as 10 years ago, but the hills are still there; sort of like underground condos with new tenants. Actually, the average life expectancy of an ant is 2 months.
The sumac trees at the edge of the woods keep coming, no matter how many times I cut them down. I should probably give up. The berries of the sumac are medicinal when steeped in a tea. The Native Americans made a drink from them that tasted like lemonade and was high in vitamin C.
I noticed that the lily of the valley is spreading. Somehow, it jumped over the driveway and is growing amidst the Chinese lanterns. That’s fine. I love their aroma, and they grow in deepest shade where other plants, except weeds of course, will not. They were my mother’s favorite flower, as well.
I also have favorite spots along my ride. I don’t know why I’m so attracted to these places; something about them pleases me so. There’s that spot where a short stonewall ends away into a little slope. If I had tried to purposely create it, I couldn’t have done as well.
There’s another spot behind the large blue spruce, totally shaded from view. It’s a little circular area and above it are wild vines reaching across the trees to make a protective cover and a natural gazebo. There’s nothing to mow there, but I ride over there anyway just to see it.
The large locust tree is where the girls had their first swing. There’s an old rubber toy discarded at its base, faded, but not forgotten. I’ve left it there and love to come upon it when I mow; it brings back wonderful memories.
It takes close to two hours to mow the lawn, but I don’t mind. I catch up on daydreams, I catch the breeze, enjoy the sun and shade depending on the season, and check out the new growth from both the plants and myself.
Szechuan Ants Climb A Tree
Clear bean-thread noodles (also called cellophane noodles) are dressed with a spicy sauce and flecked with bits of pork. Hence the “ants” of this classic Chinese recipe.
Marinade:
3/4-pound ground pork
2 teaspoons rice vinegar
2 teaspoons soy sauce
1 teaspoon Asian sesame oil
6 ounces bean-thread noodles (cellophane noodles)
2 tablespoons vegetable oil
1/2 cup thinly sliced scallions
1 tablespoon minced garlic
1 tablespoon minced fresh gingerroot
1/2 teaspoon dried red pepper flakes or to taste
1-1/2 cups chicken broth
3 tablespoons sherry (optional)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon Asian sesame oil
Marinate the pork: In a small bowl, combine the pork gently with the vinegar, soy sauce, and sesame oil. Marinate for 20 minutes.
In a bowl, soak the noodles in warm water to cover for 15 minutes, drain, and cut them into 3- to 4-inch lengths.
In a wok or large heavy skillet, heat the oil over medium-high heat until it just begins to smoke. Stir-fry 1/4 cup of the scallions, the garlic, and ginger for 30 seconds.
Add the pork and the red pepper flakes and stir-fry the mixture, breaking up the lumps, until the meat is no longer pink.
Add the noodles, broth, sherry, soy sauce, vinegar, and sugar and simmer, stirring occasionally, for 3 to 5 minutes, or until the noodles have absorbed the liquid.
Transfer the mixture to a platter, drizzle it with the sesame oil and sprinkle with remaining 1/4 cup scallions. Serves 4 to 6.
I notice a few very large anthills during my ride. They’ve been there for years. They don’t house the same ants as 10 years ago, but the hills are still there; sort of like underground condos with new tenants. Actually, the average life expectancy of an ant is 2 months.
The sumac trees at the edge of the woods keep coming, no matter how many times I cut them down. I should probably give up. The berries of the sumac are medicinal when steeped in a tea. The Native Americans made a drink from them that tasted like lemonade and was high in vitamin C.
I noticed that the lily of the valley is spreading. Somehow, it jumped over the driveway and is growing amidst the Chinese lanterns. That’s fine. I love their aroma, and they grow in deepest shade where other plants, except weeds of course, will not. They were my mother’s favorite flower, as well.
I also have favorite spots along my ride. I don’t know why I’m so attracted to these places; something about them pleases me so. There’s that spot where a short stonewall ends away into a little slope. If I had tried to purposely create it, I couldn’t have done as well.
There’s another spot behind the large blue spruce, totally shaded from view. It’s a little circular area and above it are wild vines reaching across the trees to make a protective cover and a natural gazebo. There’s nothing to mow there, but I ride over there anyway just to see it.
The large locust tree is where the girls had their first swing. There’s an old rubber toy discarded at its base, faded, but not forgotten. I’ve left it there and love to come upon it when I mow; it brings back wonderful memories.
It takes close to two hours to mow the lawn, but I don’t mind. I catch up on daydreams, I catch the breeze, enjoy the sun and shade depending on the season, and check out the new growth from both the plants and myself.
Szechuan Ants Climb A Tree
Clear bean-thread noodles (also called cellophane noodles) are dressed with a spicy sauce and flecked with bits of pork. Hence the “ants” of this classic Chinese recipe.
Marinade:
3/4-pound ground pork
2 teaspoons rice vinegar
2 teaspoons soy sauce
1 teaspoon Asian sesame oil
6 ounces bean-thread noodles (cellophane noodles)
2 tablespoons vegetable oil
1/2 cup thinly sliced scallions
1 tablespoon minced garlic
1 tablespoon minced fresh gingerroot
1/2 teaspoon dried red pepper flakes or to taste
1-1/2 cups chicken broth
3 tablespoons sherry (optional)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon Asian sesame oil
Marinate the pork: In a small bowl, combine the pork gently with the vinegar, soy sauce, and sesame oil. Marinate for 20 minutes.
In a bowl, soak the noodles in warm water to cover for 15 minutes, drain, and cut them into 3- to 4-inch lengths.
In a wok or large heavy skillet, heat the oil over medium-high heat until it just begins to smoke. Stir-fry 1/4 cup of the scallions, the garlic, and ginger for 30 seconds.
Add the pork and the red pepper flakes and stir-fry the mixture, breaking up the lumps, until the meat is no longer pink.
Add the noodles, broth, sherry, soy sauce, vinegar, and sugar and simmer, stirring occasionally, for 3 to 5 minutes, or until the noodles have absorbed the liquid.
Transfer the mixture to a platter, drizzle it with the sesame oil and sprinkle with remaining 1/4 cup scallions. Serves 4 to 6.
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