Sticking my head in the left-hand cabinet below our bathroom sink and breathing deeply is a sure-fire cure for the blues. That’s where my sweetie’s aftershave is stored.
And one hit off that heady Steve-infused air is as effective an attitude adjustment as a two-hour drive down the interstate in a yellow convertible, my hair dancing in the breeze, and country-western tunes blaring from the radio.
I confessed this behavior to Steve once, in the context, I think, of who adored whom more, and I believe he was charmed by the knowledge that one whiff of his fragrance could have such an impact on my mental landscape.
About the same time as that confession, I was faced with a one-week trip to New York City, and frankly, dreading it. Not that I don’t love The Big Apple. I do! But only when I can play.
This was work. High-stress, lay-awake-at-night-staring-at-the-ceiling tension that came with being the spokesperson for the OSO Sweet Onion.
In that capacity, I had a schedule crammed with television and radio appearances, cooking demonstrations in the test kitchens of major magazines, and nonstop meetings with Manhattan-based food editors.
I’m not saying it wasn’t exciting. But it had been a hugely busy period on the home front, which made it difficult to get away. So frankly, it wasn’t a trip that I had been relishing.
Besides, aside from the charming fact that a 50 pound box of OSO Sweet onions had also checked into my hotel suite, I was on my own. Until I unpacked my suitcase and discovered the zip-locked bag containing — what the heck? — one of my husband’s handkerchiefs.
I peeled apart the seal and with my next breath was in Steve heaven. He’d sprayed that square of white cotton with the one aroma he knew would perform an essential cerebral tune-up.
It was such a perfect gift. If I couldn’t have my sweetie there beside me to lighten up the near-incapacitating, peanut butter thick intensity that that city layers on a visiting girl’s psyche, well, then, at least I could gain strength from his aura.
He could have sent tulips or chocolate truffles, or paid the bellstaff to tuck a personal note from him under my pillow. But he knew his zip-locked Abercrombie &Fitch Woods-tainted hankie would see me through that week.
There’s a lesson here for cooks who feed others. Try to provide your guests with whatever it is that will make them feel welcome in your home by simply asking yourself, “What can I prepare to encourage a sense of comfort?”
Rarely is the answer a platter of fancy delicacies if the cost to you is your composure or sense of humor. No indeed. Good entertaining isn’t a fancy five-course meal if it lacks a relaxed and engaged host. Give me the decent food served with good spirit anytime.
So next, consider the secret to true love, memorable entertaining, and generally getting along in life: Never underestimate the simple offerings from the heart and hearth. Besides, they’re usually a lot cheaper.
This is a simple dish — easy to assemble, and makes an easy-yet-delectable meal when served with a simple salad.
Focaccia bread with sweet onions and olive oil
1/4 cup olive oil
1sweet onion, halved, then sliced into half rings.
6green onions, chopped (all of the white and pale green portions)
2cloves garlic, finely minced
1(14 1/2 ounce) can diced tomatoes
1teaspoon dried basil, crumbled
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
Scant 1/2 teaspoon red pepper flakes
Salt and white pepper to taste
18- or 9-inch round focaccia bread (I use the ones marketed in a “brown ‘n serve” form, which are distributed nationally through most supermarkets)
11/2 cups coarsely grated sharp cheddar cheese
1/3 cup freshly grated Parmesan cheese
Preheat the oven to 425 degrees. Lightly grease a 9-inch round cake pan.
In a skillet, heat the oil and saute the sweet onions, green onions, and garlic just until the onions have softened and are beginning to turn translucent, about 4 minutes. Add the tomatoes (with their juice), basil, oregano, thyme, and red pepper flakes, and simmer until the mixture thickens, about 10 minutes. Adjust the seasonings, adding salt and pepper to taste.
Place the loaf of focaccia in the cake pan. Spread half the onion mixture on top of the loaf, making sure it gets down into all of the holes on the surface. Sprinkle with half the cheddar and Parmesan. Top with the remaining onion mixture, then sprinkle with the remaining cheddar and Parmesan.
Bake for 20 to 25 minutes, until the top is browned and bubbly. Remove from the oven and let the loaf rest for about 5 minutes before removing it from the pan and cutting it into serving-size wedges.
Adaptation abound: To the onion mixture, add any number of chopped vegetables, such as Anaheim chiles, celery, sliced olives, or mushrooms; cooked sausage also is a great topping.
Makes 6 servings.
Here’s a straightforward approach to boiled shrimp, which is always a simple and tasty way to feed someone you love.
Supply a hearty loaf of artisan bread, and if you think it’s necessary, some sort of crunchy salad or slaw.
Shrimp boiled in beer
2cups water
1(12 ounce) bottle of full-flavored amber ale (such as Fat Tire)
3tablespoons malt or cider vinegar
1tablespoon shrimp boil, such as Old Bay Seasoning
1small yellow onion, peeled and sliced
4cloves fresh garlic, peeled and coarsely chopped
1teaspoon freshly ground black pepper
11/2-2 pounds raw medium shrimp in their shells
Cocktail Sauce
Quick aioli with stone ground mustard (recipe follows)
In a large, nonreactive pot, combine the water with beer, vinegar, shrimp boil, onion, garlic, and pepper. Bring the mixture to a boil, lower the heat, cover, and simmer for 10 minutes. Add shrimp.
If the liquid doesn’t cover the shrimp entirely, add enough water or beer to make that happen. Bring the liquid back to a boil, then reduce heat and simmer gently until the shrimp turn pink are are cooked through. The time will vary, depending on the size of the shrimp, but this will only take from 1 to 3 minutes.
Remove from heat and drain.
Pile the cooked shrimp onto a platter and place in the middle of the table, along with your favorite cocktail sauce and the aioli.
Serves 4.
This makes a great condiment for the shrimp boiled in beer.
Quick aioli with stone ground mustard
1tablespoon fresh-squeezed lemon juice
3medium-sized cloves of garlic, peeled and coarsely chopped
1cup good quality mayonnaise (I use Best Foods)
1tablespoon extra virgin olive oil
1tablespoon stone ground mustard (I use Inglehoffer Original Stone Ground Mustard; see note)
Place the lemon juice and garlic cloves in a blender jar. Now add the mayonnaise and blend, turning the motor on and off and scraping the sides of the blender jar often, until the mixture is smooth and creamy. With the motor running, add the olive oil slowly, giving the sauce a chance to absorb one addition of the oil before adding the next. You may have to stop the motor and give the sauce a brief stir each time.
Scrape the sauce into a small container then stir in the mustard. The sauce will keep for weeks in the refrigerator (just like commercially made mayonnaise).
Makes a scant 11/4 cups.
Roasted red pepper and tomato variation: At the point when you stir in the stone ground mustard, also stir in 1/2 of a roasted and peeled red pepper (commercially prepared roasted peppers are okay), and 2 tablespoons of canned tomato paste. Adjust the character of the sauce at this point by adding additional mustard if necessary, and a little more fresh lemon juice or red wine vinegar to taste.
Note on stone-ground mustard: The Inglehoffer Original Stone Ground Mustard is prepared by Beaverton Foods in Beaverton, Ore. It’s widely distributed, so you shouldn’t have a problem finding it where most mustards are sold. It has a rich mustardy-whole grain character that I love. If unavailable, use another brand that describes itself as being a classic whole grain mustard (which will mean it isn’t too sweet or seasoned in an unusual way).
I made my first batch of this wonderful cookie when I was 7 or 8 years old.
The recipe is in my very first cookbook, “Betty Crocker’s Cook Book for Boys and Girls,” so you know it’s got to be a simple and straightforward recipe.
Molasses crinkles
21/4cups lightly sifted flour
2teaspoons baking soda
1teaspoon ground cinnamon
1teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup softened butter or margarine
1cup firmly packed brown sugar
1egg
1/4 cup molasses
In a medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves, and salt; set aside.
In a large mixing bowl, beat together the butter with the brown sugar, egg and molasses. Stir in the flour mixture. Chill dough until firm.
Preheat the oven to 375 degreesF. Lightly grease a baking sheet
Roll the dough into balls the size of large walnuts.
Dip the tops in sugar. Place, sugared-side-up, 3 inches apart on the baking sheet. Sprinkle each cookie with 2 or 3 drops of water to create a crackled surface.
Bake for 10 to 12 minutes, or just until set but not hard (they will still be quite soft in the middle). Remove from oven, let cool for a moment, then transfer the cookies to a cooling rack using a spatula.
Makes about 4 dozen cookies.
Recipe adapted from “Betty Crocker’s Cook Book for Boys and Girls,” by Betty Crocker.
Jan Roberts-Dominguez is a Corvallis, Ore., food writer, artist, and author. Contact her by email at janrd@proaxis.com, or obtain additional recipes and food tips on her blog at www.janrd.com.
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