Any Given Sunday

Another Sunday night and I'm hoping to clean out my fridge of the week's leftovers. Tonight, I'm bringing back the notorious "Sunday Salad". Today's random assortment of produce and seasonings includes:

romaine lettuce
skinned and grilled chicken breasts
black bean corn salsa (Trader's Joe's Fresh Salsa)
shredded sharp cheddar
tomatoes
red pepper chopped avocado
sliced leeks (no green onions available!)
a few tablespoons of Marzetti's Southwest Dressing

chopped cilantro

a few white corn chips (for crunch!)

Combine all ingredients in a small bowl and toss before serving. Nothing fancy, just a quick easy combination of the leftovers in my kitchen and an easy Sunday dinner is prepared.

Ole!

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Another Reason to Go Organic

You've heard the news: Ecoli found in Spinach is killing people...or, at the very least, giving a few people a bad case of diarrhea.

In the last 24 hours I've witnessed wide spread panic in the food service industry. Last night, I ordered an Italian chop salad and was advised that spinach containing dishes would not be served. It took me about 5 minutes to convince the waitress that the Italian chop contains arugula, radiccio, and romaine lettuce (rather than spinach). This morning, I went to a breakfast meeting and was greeted at the door of a local egg cafe with a sign that read: "In response to the ecoli warning, we will not be serving spinach in this restaurant".

In all honesty, I never really considered spinach to be such a staple of fine dining.

Prior to going to the breakfast meeting, I was pleased to wake up and hear on NPR that Organic Spinach is not likely to be affected by this bacteria. From All Things Considered:

All Things Considered, September 18, 2006 · The California produce company that's been linked to a widening nationwide E. coli outbreak is at odds with the Food and Drug Administration over what's causing the illness. Natural Selection Foods said Monday that its organic spinach has been cleared as the source of outbreak. But government health inspectors disputed the company's claim and said nothing has been ruled out. I recommend tapping the link and learning all about the ins and outs of ecoli and spinach.

http://www.npr.org/templates/story/story.php?storyId=6098858

I'm not an alarmist by nature. I happen to have a recycled plastic container filled with triple washed organic spinach in my fridge right now. I also happened to eat a chopped tomato, cucumber, garlic and balsamic vinaigrette salad decorated with a chiffonade of organic spinach with my dinner tonight. 3 hours later and I'm still doing fine.

No hang gliding, high speed motorcycle riding, or repelling necessary to validate my zest for life. I'll just whip up a mushroom, spinach and jarlsberg omelet in the morning. But, just to be safe, I'll wear a helmet and "Go Organic".

NB, Since publishing this article there have been several deaths linked to the ecoli bacteria. I deeply regret making light of this situation and extend an apology to anyone reading this after these deaths occured.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

A Slice of Heaven

On Thursday night, I went to the Ball Park to watch the Mudhens. Munching on peanuts and sipping a beer was not enough to keep me going. After the game, I split a piece of salmon and some crab cakes with a friend. This was still not enough food for me. So a little later, I met up with other pals at a local watering hole and found out about another new secret in Toledo...

Home Slice
28 S St. Clair Street
419-724-PIES
Downtown Delivery is free ($10 minimum order)
Toledo, OH

This is an original, New York style pizzeria. It is furnished with just a few sticky tables and chairs with a clear view of the pizza ovens behind the counter. This is not a place for a romantic date. This is a place to quench a late night appetite and soak up some of the deadly toxins in your tummy. Regardless, it's exactly what I remember from college on the East Coast...a real slice of NY "Za" in a simple pizzeria. In college it was $3 for three slices or $3 for 2 slices and a soda. Yes, "soda" is the term that is still used in the East for what Midwesterners commonly refer to as "pop".

The price has changed but nothing beats a skinny, bubbling pizza crust with hot mozzarella and sweet tomato sauce. A true "slice" is always served on a plain, white Dixie paper plate. The paper pulp soaks up some of the cheese grease. Plastic or china wouldn't work. I always liked to add a dash of garlic powder, a sprinkle of dried basil and a few of the crushed red peppers available in disposable plastic shakers on the counter of "NY ZA" in Hamilton, NY. I didn't see these at Home Slice, but I wasn't looking either. I was too much in awe of the properly shaped slice, its consistency and the wonderful smells around me.

The beauty in a slice of Za is that the crust is thin enough so that you can fold the slice in half to eat it. This serves the purpose of keeping all the cheese grease in one place and preventing the diner from burning his/her mouth on the bubbling cheese. Somehow, the crust manages to cool off just enough between the oven and the service counter to spare the roof of your mouth. Leave the slice open, and you risk spending a week playing with the raw, hanging flesh on the roof of your mouth.

It is still the perfect antidote to an empty stomach and one too many pints of cheap beer. Upstairs is another throw back to my college days, the skinny bar. The space is long and narrow with elbow high tables and plenty of bar stools. It is the ideal setting for not-so-serious beer drinking. We hung out long enough to hear a set of cover tunes from a cute guitar player who was not afraid to use his notes to sing lyrics written before he was born. He added to the charm of the place, really.

I will definitely go back soon in yet another attempt to recapture lost youth with heavy drinking and the joys of a hot slice of fresh Za.

N.B., On the 5th year anniversary of the 9-11 attacks, sharing a little slice of New York within Toledo is a small recognition of the simple pleasures of life that we so often take for granted.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Rhodes Garden Fresh Market

Every once in awhile, I stumble upon a hidden treasure in Toledo. A few weeks ago, it was Rhodes' Garden Fresh Market. In all honesty, it has probably been around since before I was born. But I missed it. The worst part is that I lived within walking distance of this fine produce oasis for almost two years. It is on a busy road, hidden behind a chain link fence and tons of outdoor garden supplies. I always assumed it was a nursery. But, thanks to the Food Momiac...www.foodmomiac.com, I now know better!

The beauty of Rhodes' is the fresh produce and special labels to designate locally grown products. Apparently, government assistance programs for seniors and WIC favor locally grown produce. This is refreshing news. It also affords Rhodes' to have a large selection of these delicacies.

On my first visit, I stuck to the local products and managed to bring home a few pounds of Catawba Island free stone peaches, some healthy looking broccoli, Michigan blueberries, a pint of raspberries, and some vine ripened tomatoes. The peaches and raspberries were transformed into a fresh baked pie. The rest became a part of a very healthy week of menus at my apartment.

Today, I went back to Rhodes' and picked up some leeks, fresh basil, more of the succulent vine ripened tomatoes, and a nice compliment of locally grown berries. Recipes to follow.

Rhodes' Garden Fresh
4171 Monroe Street
Toledo, OH 43606

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“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

A Semi-Sweet Secret

This secret is probably not going to make the headlines, but I love chocolate. DARK CHOCOLATE. I always have a bag of semi-sweet morsels in my freezer for weekly cravings. A quick handful is usually enough to quench this desire.

Monday night I went shopping for a hostess gift at Churchill's, a locally owned gourmet grocery store on Salisbury Road. While I managed to pick up a lovely bottle of Cote du Rhone, I also decided to check out the chocolate aisle in the name of "blogging research". I found a great selection of baking and eating chocolates. European, South American and eco-friendly brands are available. But I honed in on the Scharffen Berger and managed to walk out of the store with a 9.7 oz box of semisweet, 62% cacao, pure dark chocolate.

Scharffen Berger is very special chocolate. It has not been around very long. Founded in 1996 by wine and champagne maker John Scharffenberger and physician turned chocolatier Robert Steinberg, it is the first American chocolate manufacturer founded in the last fifty years. However, it is consistently rated as one of the best cooking chocolates on the market for its properties when tempered.

Terrific! Great to know!

I make chocolate souffles on rare occasions. Usually as a finale for a small dinner party. I still haven't tackled a recipe for pot de creme. The box clearly says, "perfect for baking & eating". So I can just eat it, right?

I barely made it through the party that night. I was there for three hours, drinking wine, laughing and eating as little as possible. After three hours, I couldn't wait another minute and graciously exited. I was able to make it back to the privacy of my own home before ripping open the box and nibbling on this giant bar of chocolate heaven.

I managed to consume about an ounce of chocolate during the first sitting.

I feel great. I feel happy. I feel patriotic eating premiere American chocolate. I feel like a crazed lunatic who gave up a social occasion to sit quietly by herself and savor a new box of chocolate.

I need to keep my semi-sweet secret to myself.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

BananaRama

I must admit that I have a unique relationship with the banana, and it's NOT sexual. As a small child, I collected bananas...Specifically glass, wood, pottery, limoges, kitchen utensils, magnets, ceramic jars, just about anything shaped like a banana or with a banana on it. There are no monkeys in this collection. Something about the sunny yellow color of a banana and the fact that they are shaped like a smile really appeals (horrible pun!) to me. Now that you know someone who collects banana crafts you will start seeing them everywhere. My collection of nearly 60 bananas is now carefully wrapped and boxed. As an adult, it's just too weird to keep around the house. The last time I had it displayed, circa 1994, my boyfriend at the time called it "quaint". Needless to say, that relationship lasted for awhile.

It's been a very long time since I've let any bananas get brown. Usually, I slice them up on a bowl of Grape Nuts or put them on toast with cream cheese and cinnamon. This week was one of those weeks. So I mashed them with a fork and whipped up a loaf of banana bread. This is an old recipe from my Mom who swears that the sour cream is what keeps the bread moist. She also throws in a little lemon juice so the bananas don't turn totally brown. I recommend slathering a slice with cream cheese or canned chocolate frosting (Yup, I said "canned". Duncan Hines is best!) before eating.

1 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
3/4 c. sugar
1/2 cup (or one stick) of sweet butter
2 eggs
1 tsp. vanilla
1/2 tsp. lemon juice
3/4 c. mashed bananas
2 tbs. sour cream
1/2 c. chopped pecans

Mix together the flour, baking soda, and baking powder. Set aside. Work the butter until soft, then work in the sugar, a little at a time, until smooth. Beat eggs, one at a time, add the vanilla, lemon juice and bananas. Stir into the flour mixture alternately with the sour cream. Last of all, mix in the nuts. Pour into a greased loaf pan and bake in a preheated 350*F oven for 1 hour or until a toothpick tested in the center of the loaf comes out dry. Remove from pan and cool on a rack. Cut in thin slices and serve.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Argeeleh Adventure

One of the most wonderful gourmet experiences is to have a meal in someone else's home. There is nothing else quite like the love and attention most people place on cooking for friends and family. I am blessed to have friends from a variety of backgrounds and truly enjoy the opportunity to sample cuisines from around the world and immerse myself in the experience.

Last Sunday, I got to join my friend Nancy's family for what she termed, "A Big Fat Lebanese Birthday Party". This involved several dozen of her relatives and an enormous buffet of Middle Eastern delicacies. I volunteered to be the photographer for the day as a chance to meet everyone and capture this fun afternoon (btw: My flickr sight is clogged with 50+ photos from the party...so stick to the links on this one!)

Her mother spent the entire afternoon in the kitchen! She only left once...to watch her grandson open his birthday gifts.

The menu included...

Boiled fava beans lightly salted and served with lemon wedges. I think this is the Lebanese equivalent of Edamame.

Lubia: Green beans and tomatos. I don't have a recipe, but it appears that the tomatoes and green beans are stewed and then chilled before serving.

Fatoosh: The super salad of cucumbers, tomatoes, onions, a tart vinaigrette with sumac and topped with fried pita chips.

Tabooli: A great salad of parsley, tomatoes, cracked barley and another great vinaigrette.

Hommos: Chick peas, garlic, tahini, and olive oil blended into a heavenly spread.

Shish Tawook: Mostly grilled chicken that was marinated in tahini

Shish Kafta: My Wasband refers to these as "donkey dicks". Not a very nice way of describing such a scrumptious blend of ground lamb and spices, shaped according to his description, and baked to meatloaf consistency.

Fatayer: These are little square or triangle shaped pies that hold either ground and seasoned lamb, spinach and pine nuts, or cheese. I love them. Often they are lined up like little soldiers on a serving tray, which makes them look particularly smart, and they are delicious.

Rice: My friend's family serves their rice pilaf with corn in it. Yummy.

Baked Kibbe: More ground lamb shaped into mini footballs and fried. Somehow they managed to conceal a few pine nuts in the center of each little orb.

It didn't end with the buffet. Once dinner seemed to be officially over, the pastries started flying on large silver trays...variations of baklava and others that I couldn't name but had no trouble trying...then came the Turkish Coffee...served from small pots into demi-tasse.


That's when they broke out the Argeelah. Each pipe was stuffed with fresh tobacco leaves that had been stewed in rose water and/or apple essence. It took me a few tries to learn how to puff on the Argeelah without inhaling the smoke and choking. Once I got it, I was unstoppable!

I, of course, had to pause to ask for a lesson in Argeelah etiquette. I learned:

- Hold the hose and mouthpiece with your right hand, as the left hand is viewed as being unclean in some cultures.
- When passing the mouthpiece, pass it with your right hand, and make sure the face of the mouthpiece is facing you. If the mouthpiece is facing the recipient, this can be viewed as a sign of disrespect.
- When lighting the coal, hold it in midair with the tongs. It should spark for a few seconds. After the coal has finished sparking place it back down on top of the tobacco.

Got it? So there I was, sipping Turkish Coffee and joyously puffing on the Argeelah. If I could have learned a little Arabic you would have come upon the scene and thought I was part of this wonderful family.

Just when I thought I couldn't take on anything else, trays of fresh cut fruit arrived at the table. It's summer, so they had watermelon, pineapple and yellow cherries.

As the sun started to set behind the house, I departed with a flurry of hearty handshakes and cheek kisses (Left, Right, Left! Three quick kisses in each good-bye) feeling very full and very loved.

The good news: The family owns the Middle East Market on 2222 North Reynolds Road. Many of Nancy's family members work there and cook there. I will be using the Market to cater a meal for one of my customers next week and reliving this fabulous, sensuous experience - minus the Argeelah.

N.B., I am not insensitive to the timing of this article and the current crisis in Lebanon. Keep in mind that the afternoon included intimate stories from one of the family members present who had to flee the country with her children as the military conflict began. In addition, there was an ongoing broadcast of a Lebanese news station via satellite television.

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“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Red, White & Blue Breakfast

As long as I can remember, my family has celebrated the July 4 holiday with a "Red, White & Blue Breakfast". Complete with hand flags and other table accessories, the "Red, White & Blue Breakfast" was something that my older brother and I took very seriously.

Early on my Dad made the decision that bananas would be the only means of portraying white in breakfast foods. Red could be raspberries or strawberries. Blue was only blueberries. But the decision to forego whipped cream in favor of bananas was out of respect for me...a true banana lover.

Some years, we had pancakes filled with each of the three patriotic fruits. Like the crisp lines of Old Glory, it is not appropriate to mix different fruit in a single pancake. One strawberry pancake. One blueberry pancake. One banana pancake. The three were stacked high and held in place with an American Flag toothpick. Other years, we ventured to waffles. Same rules for mixing fruit. At one point, we hit the crepe craze and my Dad used the back side of a Revereware saute pan as a crepe maker. We quickly determined that crepes were somehow un-American, and went back to the pancake and waffle staples in future years.

Decorations were an essential part of the holiday. In addition to the standard flag waving outside our home, my Mom scouted for table favors, placemats, napkins and other accessories to strike a festive mood. One year, after seeing the movie 1776, my brother and I decided to create our own fife and drum band using an empty paper towel roll as a fife and a coffee can as a drum. We both wore the appropriate colors, including a bright red pair of swim goggles on my brother and a hand towel as a head scarf. We marched through the kitchen to entertain our parents. I will try to find that photo for this article. It is priceless!

Another year, I think it was the year that Christopher Reeve played Superman in the blockbuster movie, I dressed up as "Super Four" and jumped off of our kitchen countertops wearing a blue towel as a cape. Again, using items around the house, a costume was born.

I still look forward to the "Red, White and Blue" breakfast and hope that at some point I can pass this festive tradition on to my niece and nephew who live far away from me.

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“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Cool as a cup of cucumber dill soup!

Humidity is the one thing that characterizes summer in Northwest Ohio. Hot, sunny, sticky days. Those from the South may laugh at these claims, but everything is relative. I grew up in a house without air conditioning. 90 degrees with 80 percent humidity for at least a full month. I remember my family going to the movies or just hanging out in the freezer aisle of a local grocery store to cool off. I also have laughable memories of trying to get to sleep with the rumbling sound of an attic fan and an ice cube melting in my belly button.

It's late June in Toledo, and we're already there. Thank goodness for central air.

Tonight I'm meeting up with my book group and bringing a tureen of Cold Cucumber Soup. Once again, this is someone else's recipe. This time from the Moosewood Cookbook: A classic vegetarian cookbook published in 1977 by Mollie Katzen and friends. Published by 10 Speed Press, it is "compiled, edited, illustrated and hand-lettered by Mollie Katzen". The worn, dog eared pages and Mollie's tidy handwriting make it feel like a gift from a friend.

Chilled Cucumber Yogurt Soup

4 cups peeled, seeded and chopped cucumber
2 cups water
2 cups yogurt*
1 clove garlic
several fresh mint leaves
1 tbs. honey
1 1/2 tsp. salt
1/4 tsp. dill weed
chopped scallions or chives

Puree everything together in the blender (save the scallions for garnish).

I use 2 whole cloves of garlic, 1 tbs. fresh dillweed (instead of 1/4 tsp. dried), and use Fage yogurt for this recipe. It isn't too big of a deviation from the original, but I like the extra creaminess that comes from using Fage and I can never get enough garlic in anything.

I typically ladle the soup into chilled mugs or bowls and garnish with a whole mint leaf and chopped up scallions and dill.

http://www.flickr.com/photos/glasscitygourmet/186744341/

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Variety is The Spice of Life

A spice rack says more about a cook than a trip to the medicine cabinet says about a bachelor.

My new kitchen is a galley kitchen. There just isn't enough space in the cabinets to store my spice jars so that I may read them and grab what I need in a hurry. Elevation between rows is critical, and the built in shelves that can't be moved are a real hindrance.

I ended up putting my spice rack on a counter, next to the stove. Handy for cooking, but probably a bit intimidating for visitors. I am proud to report that there are 39 jars of herbs, spices and other seasonings on this rack. Starting with Whole Alspice (back left) and ending with Fancy White Pepper (front right), this is what I affectionately refer to as the "A" Team.

The "A" Team ranges from the ordinary: Basil, Rosemary, Thyme, and Parsley Flakes. To the obscure: Spanish Mancha Saffron Strands, Ground Moroccan Coriander and Ground Szechuan Pepper. The Moroccan Coriander label will tempt you with, "..hints of orange, anise and cumin lend depth to savory and sweet recipes". The Saffron Strands are worthless without a hot bath. I learned in a cooking class at The Greenbrier that the best way to cull both flavor and color from Saffron is to put a splash of white wine in the hot water. It works. I've used the Saffron water in Milanese Risotto and as a stock for cooking white rice.

I've read that you shouldn't keep spices for more than a few months. I do my best, on occasion, to clean out the jars and replace the contents with more freshly dried herbs. Yet, the fact remains that these are no more than dehydrated plant life with no stamped expiration dates. So I ask myself, how stale could they really get?

There are three members of the "A" Team that don't sit on the rack: 1) The olive oil. I keep mine carefully stored in a hand painted glass bottle with a whiskey pour top. I feel very talented pouring without a drip. 2) My rock salt and whole peppercorn grinders. This is yet another affectation for a wanna-be chef and 3) A small ceramic canister of kosher salt that has a Barbie sized wooden spoon attached to it.

Then there is the "B" Team. These are stored in the cabinet above the counter. They include things like pine nuts, sun dried tomatoes, sesame seeds, dehydrated oyster and shiitake mushrooms and baking essentials. These are all great to have around when you don't feel like shopping but want to whip up something really tasty. However, I don't reach for these things every day, so they are stored off the counter. The "B" Team also includes spices I don't want anyone to know that I have...

No, I'm not talking about Spanish Fly here.

I'm talking about pre-fab rubs, pastes and marinades (a.k.a "RPMs"). A dear friend of mine, who is an outstanding cook, refers to RPMs as "cheaters". On occasion, the Glass City Gourmet will grab a jar of the Trader Joe's "21 Seasoning Salute" instead of creating her own masterpiece. Ditto for "Old Bay Seasoning", "Herbs de Provence", and the ever popular "Lawry's Salt". Sometimes, I'll even buy an overpriced marinade that was mass produced for a celebrity chef. No matter how good, or how beautifully packaged it may be...it will remain part of the "B" Team. When I use it in a recipe and take it to a someone's house, I always add a pinch of something to try and disguise it. I try not to admit that some portion of my offering came from a jar. I can't bring myself to do it. I hope you are thinking, "I'm sure that doesn't happen very often, does it?". Not really. I'm not very good at being dishonest. Even if I tried to lie about my ingredients, my closest friends would be able to identify the offending "cheater" and lovingly give me a hard time for pretending it was my own creation.

"Cheaters" aside, the beauty of my spice rack is it's efficiency. With all this on hand, it is a rare occasion that I need to buy spices for any recipe I might choose to prepare.

If variety truly is the spice of life, the Glass City Gourmet is one spicy gal.

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“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".