ST. LOUIS AND BOOK GIVEAWAY

From Portland, Maine (above with my family--mom Rose in black) last Friday until now--getting to St. Louis from Minneapolis was the only nightmare travel experience of the whole week. A series of 5-minute-too late events meant a missed flight/mad turbulence once we did get airborne and a general anxt-ridden morning which began at 5:00 am. Lovely St Louis quickly erased the bummer morning as we made out way through some TV and newspaper interviews. Luckily for my son, he hooked up with his college buddy who took him off for a day away to chill and see St. Louis without mom in tow. He loved driving down "Skinker road to Schucks market." The weather turned and I found a half hour for my first mini shopping spree which took me along Maryland Place to buy some jewels from laura and ultimately to AG where my new friend Dan actually outfitted me in cool jeans (mom jeans good-bye)--all damage done in about 30 minutes. The signing at Left bank Books was great: with a mixed crowd and very interesting discussion: one couple had "date night"--high school sweet hearts married 56 years who regaled us with stories so familiarly told in MH about feeding hungry boys and enjoying the family table. They got books for all their adult children. Another lady from Texas called Mommy Ethel, visiting one of her adult daughters perked up when I mentioned the proper cleaning of greens. She said her Texas mamma would examine the water after the cleaning and if one grain of sand remained she told her to do it again. Now there is a woman after my own heart: old school, practical and knowing what she wants and needs for mealtime success. My new jewelry and jean friends Laura and Dan came too and brought us some delicious cupcakes from Cupcakery, a local bakery that must be visited in St. Louis. Thanks to Dennis, Linda and Scott for a great St. Louis-style Italian meal on "the hill"---a great way to wind up this whirlwind week. Just sorry I missed the "Concrete" a local ice-cream must have.

Presently I'm writing from the comfort of my home, a locally raised pig, pork shoulder in the oven (I went in on half a pig with my friend Jimmy) which I seasoned with salt, pepper and the last remaining herbs in the garden, placed a little water in the pan, rubbed on some olive oil and will cook at 325 degrees for 2-3 hours. Hubby is making the Hungarian Cabbage Strudel http://www.nytimes.com/2009/10/28/dining/28vege.html?_r=1&scp=1&sq=Hungarian%20cabbage%20Strudel&st=cse from the New York Weds Times (which I also noticed and lusted for). And, I am sipping a small finger of Balvanie Scotch (no more, no less) and, frankly am the happiest girl in the world right now to be home.

So, about our book contest. I've been writing about how great it is to discover foods particular to their location only. So, being that our last stop of this first leg of our tour was St. Louis, it's only fitting to ask a St. Louis food question. The first right answer gets a brand spanking new copy of Mad Hungry. And, another contest will be held this weekend.

Here's the clue. What is the name of the following SL specialty?

The XXXXX is a Midwestern diner specialty typically consisting of two eggs, hash browns, and a hamburger patty (or any other meat) all covered in chili (with or without beans) and generously topped with cheese and onions. The eggs can be any style. XXXXXX is considered to be a St. Louis late-night culinary original. It is described as "a hometown culinary invention that might account for St. Louis' high rate of heart disease: a mishmash of meat, hash-fried potatoes, eggs, and chili, sided with your choice of ham, sausage, bacon, hamburger patties, or an entire flippin' T-bone steak. It's dirt cheap, damn good and a drunk's dream."

TWIN CITIES

The Cooks of Crocus Hill restored my faith in the Twin Cities after the disappointing turn-out at famed Indie bookstore Maggers & Quinn the night before. Cooks is a fantastic store, so well put together with a cozy vibe and well edited selection of goods. I couldn't be happier with my above pictured new dishwashing gloves which are machine washable. I unwittingly made a wise decision at 16 years old to wear gloves for washing dishes and haven't looked back since. Now that I'm ** my hands are better than they woulda been, for sure. Also snagged some chokeberry jam, which I'd never heard either and can't wait to try. Love the crop share plan they have where customers can go in on things like ducks, foie gras, heritage birds, pig etc. So many local farmers and purveyors benefit from this innovative program. Minnesota is def up on my future radar.

One highlight was meeting 12 year old Jordan, pictured here whose cool grandma drove an hour to and fro to bring him in for a book. This boy is cool, curious and will be a self sufficient man some day who can cook. Thanks to Carl, who gathered the largest group of guys I've seen on the tour so far. I'll go back in a heartbeat to cook hopefully in their demo kitchen. And, thanks Lyndsey for all the presold books! I never got my Walleye fix but had some seriously good Thai food before packing it in early to watch the Yankees WIN and rest before the 5:00 am departure to St. Louis, last stop before heading homeward bound on Saturday to NYC.

MINNI-APPLE-OS

One of the zany things about visiting TV stations across the country is coming across so much local talent/news folks/producers/and various other denizens of morning television. Here in Minneapolis, our escort/food team of Isabel and Tim are so well liked and friendly that we've had a really fun morning. Pictured above is Lois, one of their food stylists who, at 80 years old is still doing her thing. Yesterday she was working with the great Lidia Bastianich who is also in town promoting her new book and TV show. If I'm food styling at 80 years it would be a miracle! Made Mexican Eggs and Frosty Citrus Drink at Fox Morning News and then over to the NBC affiliate, Showcase Minneapolis where we showed 5 easy breakfast ideas. And this is where it got interesting. A segment on winter coats (only in Minneapolis where its freezing) showed classic military styles: pea and trench coats in new colors and styles. Apparently if you live here you need a collection of coats, not just one do-it-all-keep-you-warm version. And, just when I was feeling a little sleepy, out came The Bunny Clogs aka The Honey Dogs to perform their 2 great hits Butter and Confessions of a Teenage Lima Bean. It's a good thing I went first cause this would've been a tough act to follow. The host of my segment, Rob--a former hockey playing, sportscasting guy was cool, improvisational, funny and really interested in cooking. Apparently he's known around these parts as the male Martha lol. This afternoon after Twin Cities Live, we're heading to The Cooks of Crocus Hill in St. Paul for a talk and signing (and, free food too).

I'm not gonna lie, last nights book signing at Maggers & Quinn was so disappointing: the first one yet with little to no turnout. At least the young book selling guys got outfitted in Mad Hungry t-shirts. Come on people--come say hi, check out the book or at least have a taste of some chocolate cake (we'll even provide milk). Tomorrow morning am off to St. Louis before heading back home to the Big Apple on Saturday and a weekend of home cooked meals, family and major chillin'. Coming up tomorrow is our first book contest. Yes, we're giving some away folks if you can answer our sure-to-be-clever question. Stay tuned.

NASHVILE SKYLINE

Thanks to another awesome indie book store, Davis Kidd for hospitality and good folks.

Am psyched that Catherine, from the staff bought Mad Hungry and actually stocked her pantry from the books Guy Pantry suggestions: ready to cook any time. Had a mirror image fam in the audience: tall dad and 3 young boys too. Alas, didn't get to music but did the next best thing last night with a few hours to spare: watched the boy flick Hangover: too funny. That what happens if you live with so many boys: you think movies like Dumb and Dumber are the funniest things ever.

Meanwhile excersized and cruised through Vanderbuilt U--for another college heart ache-wish I could teach or go to one-seriously. And then, as if a mirage, came across a full scale repro of the Parthenon: IN NASHVILLE--are you kidding me???? of well if not Greece, why not Nashville? Departed from my healthy breakfast routine for a "Southerner"--eggs, grits, country ham, tomatoes and biscuits. That was fun---for a minute. The smoothie looks real good in retrospect. And, yes--had professional hair done this morning 'cause I couldn't stand the puffy "Nashville hair" (the hairdressers words, not mine). And--just because food brings out the best in folks, Amy with the blow dryer was also preparing for a coworkers party by making walkin tacos: hello--why haven't I heard of this before? You rip open a frito pack lengthwise and top with seasoned hamburger meat, nacho liquid cheese, lettuce, tomato, sour cream and MORE shredded cheese. This is one of those down low snacks that you could drive a man wild with!.

Ok off to Minneapolis: book signing tonight (see listings) and hopefully a dinner of Lake Superior White fish!!!!! Am keepin keepin on--so far so good. One love

NASHVILLE

Nashville has a very cool vibe which you begin to pick up right away. Thankfully we made our 7:10 flight out of Ann Arbor, Michigan. The Podcast, talk and signing at the A2 library was so well organized. You can check it out on their website if interested. But, was so happy my cousin Tom and Aunt Angie came from Canada, just across the lake. Other folks who attended made a great audience, wonderful questions and discussions arose and once again , the bacon, egg and cheese sandwich was the object of exploration. After talking about the Chicken Pocket Pies,p. 62 which one lady made in triplet for her mad hungry college boys, it reminded me to recommend this pie dough recipe if you're afraid of pastry--it works and rolls like playdough: no cracks and disappointments. Meanwhile, another lady hipped me to a distant cousin of my hand pie from Cornwall England: can't remember the name but it is a meat pie with a crease in the middle in order to accommodate jam on the other side for lunch and dessert all in one pie, originally a miners lunch. What a great idea which I will try at home.

So, had 2 TV appearances scheduled but funny to find out one had beef with the other for also booking me, so they sent me packing lol. But, did make the addictive Crunchy Sesame Chicken Wings, p. 126 on CBS WTBS Talk of The Town, and I've included the clip here EVEN though I have crazy puffy hair, I 'll forgo vanity to show how simple this recipe is to make at home. Do it yourself hair and make-up is NOT my strong point, but I try. http://www.newschannel5.com/Global/story.asp?S=11391976

Above, my son/tour boss sits in the anchor chair (where Oprah used to sit when she worked there) while we await my segment. Then our escort (that's what they call it folks) but really a busy and talented food stylist, Whitney Kemp took us for a delicious lunch at Marche Artisan Foods above--we ate wonderful fresh, healthy food with actual greens and I marveled at all the local products like the kick ass Benton's Bacon and Fall's Mill Grits. That is the fascinating thing about traveling the country, checking out all the local foods particular to just that area.

Just snoozed and will head to the legendary indie Davis Kidd book store for a talk and signing. We're serving goodies from the book, Oatmeal Chocolate Chip Cookies, p. 252 (make once and you'll do it again) and easy yet ever popular Dolly's Chocolate Bundt Cake, p. 233 too. Any energy left will find me looking for live music in this capitol of move and groove.

ANN ARBOR/DETROIT

Ann Arbor Library's Jenny Hoffman kindly gave up her Sunday aft to get us to Ann Arbor where our first stop was legendary Zingerman's Deli, zingermans.com in Ann Arbor for Pastrami and Corned Beef Sandwiches and Latkes (served with Calder sour cream): what a crazy little place full of personality, great cheeses, and local honeys, jams etc. Yes, we went back for a second corned beef sandwich too.

Today, a typical Michigan fall day, trees are amazing shades of pink, and yellow colors lining the Uof M college campus: coeds everywhere, so easy to envy for seemingly carefree studying days and partying nights (yes, I had my day way back when but still dream of more). Meanwhile-on an early appearance on Fox2 News, we made Mexican Eggs p.24 and Frosty Citrus drinks, p54 all made possible by the indomitable Michelle Pernia, food stylist, escort and all around friend of food/publishing. Just chilling out before the signing tonight at Ann Arbor Library.

Off tomorrow at 5:00am for Nashville, TN. Come to Davis Kidd at 7 for the signing should this be your neck of the woods. Meanwhile, dinner in Nashville? Princess Hot Chicken here we come.

PORTLAND, MAINE WRAP-UP

On Portland, a few more details must be told. First, back to Rabelais, Fine Books on Food & Drink. this is a MUST for anyone interested in food books: new, used, rare etc. Don and Sam are so on point, filled with knowledge about the books, cooking and food. Was only bummed I couldn't stay there longer. Re the above apple pics: apparently there is an heirloom apple CSA run by John Bunker, collector and expert of rare fruit trees. There are 50 shares and if you're one of the lucky participants, there is a weekly drop-off at Rabelais of these apples NONE of which us normal mortals have even heard of. Can you imaging making weekly pies from these apples? Insane. Buy books here, visit, go on-line--anything but folks like this must stay in business and thrive!

We went next door for dinner to Hugo's. A few highlights: the BUTTER--omg. From Rosebeck Farm in Norway, Maine where they only sell to the corner store, neighbors and Hugo's. But, it just means, find the best stuff near you and use it!!--This butter seems like cheese, so much so that Hugo's whips it in house to lighten the load a bit. Served with crazy little biscuits, it is addictive. When asked if we wanted more, my son uttered, "we shouldn't. We won't" (but did).

A few more things--Steamed New England clams were serve with potato gnocchi, bacon, fresh thyme and chowdah broth: an insanely desconstructed chowda. Also, these puffed lobster crackers were served with a crispy lobster cake, matsutake mushrooms (shaved like parppardelle) and bok choy.

Before heading to Detroit grabbed some fries from Duck Fat, another of Rob & Nancy Evans masterpieces. Ok--enough Portland. Am presently in Ann Arbor, Michigan for a book signing at the library tomorrow. COme say hi if you're in the neighb. Tonights dinner will be had at Zingerman's Deli. More tomorrow.

One

PORTLAND MAINE

Harvest on the Harbor, Portland Maine: a food fest where I'm at. Last night, after a couple local TV gigs (here with kathleen/207 from WCSH and John from WPXT ) we had a great demo/signing where we made, Shrimp Scampi, Carmelized Cauliflower(from MH), Gnocchi with Pesto and Beef Braciole (the last 2 from Lucinda's Authentic Italian Cookbook). The turnout/questions/kindness all good. My mom Rose, brother Pete, sister-in-law Jen and nieces Callie, Bella and nephew Pierson (pictured above) drove up for the night which me me so happy. A nutty late night dinner at American Flatbread followed (a certain someone melted down after 8:30, wouldn't you too???). Meanwhile, our friends from Cranberry Island Kitchen brought us the BEST Whoopie Pies, www.cranberrykitchen.com and we also tasted some killer gelato brought in by Gelato Fiasco out of Brunswick, MN: www.gelatofiasco.com. My favorite flavor is the Chocolate Noir Sorbetto (eating it right now) for hard core chocoholics, all milk used is from Maine farms rocking the local movement hard! Grabbed some oysters too from J's Oysters (need more later though). Heading back to the fest to make some Chicken Pocket Pies and Crunchy Sesame Chicken Wings from MH. Then (and this makes me VERY glad)--to a truly awesome bookstore www.rebelais.com for a signing where Samantha and Don sell only books etc which are food related. It's kind of like Kitchen Arts & Letters in NYC so, if anyone is looking for rare or vintage titles--check them out!. Off to Detroit tomorrow (my old home stomping ground)--psyched to be headed to Ann Arbor Public Library: you know I love those libraries. Thanks to everyone for support.

On the T-shirt contest, of course the answer is hot sauce (the true mother condiment for males). So, first person wins: Bonnie, pls send address and size requirements. Next up a book contest: still thinking up the question so stay tuned!

P.S. Doesn't Lianon Close look so hot in this t-shirt!!!!

COOLEST LIBRARY I'VE EVER SEEN

For a New York City girl whose watched her local libraries reduce their hours, staff, locations etc., it was with utter amazement that we pulled up to the brand new Darien, CT library for a book signing. The architecture, space, light and bustling activity are incredible. Yes, this fortunate town privately funded it which is what makes the diff but, come one: shouldn't we all have a full time library in our neighborhood open for kids and adults to enjoy books, movies, lectures etc? Ok, I ask too much, but I digress. The staff who welcomed us, shown here (Barbara, Erica plus thanks Kathy and Jane) put on a very cool event. They presented food cooked from the book (see Dolly's Chocolate Bundt Cake), brought in an eclectic crowd who were all very interested in the subject matter, asked great questions and bought all the books! There was also a little mini offshoot discussion going on too as my son,pictured here helping me prepare for the demo, also answered some questions like, "what's the biggest disaster that ever happened in your cooking, " to which he confessed making his first pasta sauce with a "clove" (really a head) of garlic. Anyway, we had fun, signed books and walked away jealous that we all don't have libraries like this everywhere for everyone! Oh yeah, I liked that they served wine too: it loosened folks up! So, to Darien: enjoy and relish your wonderful library and thanks for inviting me to visit.

MAD HUNGRY ON MARTHA

This morning 2 of the boys came with me to the MARTHA show where we made New York-style bacon, egg and cheese sandwiches http://www.marthastewart.com/recipe/bacon-egg-and-cheese-sandwich, from MH which turned out to be awesome because our crack producer, Barbara Fight (aka Babsy) came up with the awesome idea to serve them to the guys at the beginning of the segment before we demo'd them. Turns out the guys were unfed and starving so they scarfed the sandwiches right down. We also made the flat-roast chicken, p.120 which is a top choice dinner meal around our house and cheesy corn (a homemade version of the neon prepackaged stuff). Behind the scenes at this show are such talented people, including the kitchen (Nikki, Sarah, Nora and Thomas) who prepare and time out the food to perfection. The boys wore these t-shirts, (their idea to make and wear) and I was told a few fems stopped one in the street later in the day inquiring if they were on MARTHA and I'm sure it was the t-shirt they remembered! So, if anyone wants a T-shirt answer the following question from the boys: What is the #1 necessary condiment for a household full of boys?

Heading to Portland, Maine in the morning for the Harvest on The Harbor food fest: am cooking from both the Italian book and MH and signing etc too. The book signing tonight at Darien Public library rocked SO hard: big ups to a wonderful staff: Barbara, Erica, Kathy and Jane but more to come on that.

THE GRADUATE THE TOUR MANAGER

You can tell by the way he is looking after his grandmother and nieces (bro, uncle and father in background) that this young graduate (on graduation day) knows how to take care of the business of others. And so it goes, as with so many of his 2009 grad-ilk that the job hunt is actually a bear hunt! After a couple freelance gigs, a possibly unfortunate (for him) move back to the home front with the rents, it turns out his challenge is my good fortune as he's agreed to travel the country with me on the book tour. Our first few stops were work but also fun and laugh-filled, included a few frustrations which afforded me some humble pie. At a reading, he handed out taste treats and reminded me to call out page numbers (for those who had books in hand) as I discussed the corresponding recipes (amongst other things). And, after last night asked me if I wanted his "notes" re my "act" which proved to be right on the money. Hopefully I'll not drive him nuts but continue to reap the utter pleasure of hanging with my young adult son before he truly heads out on his own.

SLAB PIE AKA PIE SLICE

Think of this pie as an original pop tart: same ingredients as regular pie but flatter and rectangle. It's made here with apple and raspberries but any fruit filling will work (just get the thickener to fruit ratio correct). Next time will make Pear and ginger. This is a great grab and go snack. Sarah brought this idea from Wisconsin to the MSL kitchens and widened our pie-eyes forever. http://www.marthastewart.com/recipe/apple-raspberry-slab-pie

Meanwhile, homemade pie=home but book tour equals away from home. Won't be making much pie but hopefully eating some out there in America. Already rocked by the independent bookstores-- alive and well at the center of their communities, feels like home away from home. Check out the attached posted schedule and come say hi. Know where to get any great pie in your neck of the woods?

HANDMADE CAPPUCCINO

After years of machines, battery operated foamers and overpriced coffee house coffee, we've perfected the handmade cappuccino which I've come to love more than most (except perhaps one in an Italian cafe but that's another story). As for the actual coffee, many kinds of beans are good but few are as consistent Illy: dark roast espresso. Illy doesn't over roast their beans like many others do. Buy or grind it pretty fine. So, we make it in a basic cheap Bialetti-like stove top espresso pot. Meanwhile, microwave 1/3 cup milk in the mug for 1 minute (add your sugar here too if using). Using a whisk held between your 2 palms, roll/twirl it vigorously 30 times. The milk will foam up EXCEPT-- for reasons I've not figured out, a few brands regardless of fat content etc don't foam. We use Stonyfield Organic whole milk which foams to perfection. The above pictured cup, was made by a 15-year old boy, so if he can do it--well, than you can too.

TRAINING: THEY COOK THEY CLEAN THEY EAT

The cookbook Mad Hungry: Feeding Men & Boys officially hit the stores yesterday and I've had many questions re the whys hows and what-fors of this project. So, here's the deal--what I've learned over the last twenty plus years feeding many folks in my home: if you cook for the people you love and teach them to cook for themselves, they will pass it on. And, in the process they are healthier, happier and more self sufficient. My friend Michelley calls it "good training." But, it doesn't happen over night and it's often not easy but its mainly two things: ritual and repetition. If you decide this is important to you--MH will lend you a helping hand to get started, organized and on the path. At the very least you'll find something familiar to try out. The guy thing is the focus because it's just my experience but it is for anyone who likes simple recipes with big, yummy, lusty flavors--nothing fancy, nothing more, nothing less. Am happy it's finally "out" ---seriously, just like the birth of another one.

JA.

The Kiln and The Kitchen workshop: Good Hope, JA
The Jerk Pit at Scotchie's

Teaching and cooking in Jamaica last year was fun AND hot (in all senses of the word)! Why Jamaica? Just because I love it. From this little dot in the middle of the ocean comes many, many riches: music, architecture, literature, a blessed landscape and fecund earth, a healing blue sea---all nurtured by, strong, regal people whose motto is-"out of many one."

Cookstr is featuring recipes from Authentic Jamaican Cooking today 10/13. If you love Jamaica, check it out. See previous post on Pawpaw Pepper sauce, also in the book and developed in Yard.

Big up JA.

One,

LSQ

DUCK BREAST PLUS GRAPE JELLY

Being that the grape jelly was foremost on my mind as I wondered through the local farmers market up at Columbia University on Sunday, I was drawn in the by the duck salesman selling all manner of duck parts from naturally raised and handled ducks including the gorgeous breast which also happened to be very affordable. The rest followed: acorn squash, roasted w/sage, olive oil, S&P, slow braised sting beans w/basil, oven-roasted shitake mushrooms and shallots.

For the duck: score and season the skin. Place in blazing hot cast iron (skin side down) sear 6 minutes (pour off some fat& keep for french fries), turn and cook another 10 minutes for med rare. While the meat rests, pour off most fat, saute shallots, deglaze with Zinfandel, whisk in jelly and mustard. Pour sauce over sliced duck breast and serve. Thank-you grape jelly and duck, I've finally embraced fall.

CONCORD GRAPE JELLY

4lbs concord grapes
plain grapes washed and cooked (mashed) 10 minutes
drained through flannel sheet
squeezed too
IT BE GELLIN'

My excitement this morning at both this beautiful day and my gelled jelly is pretty high.

Mostly it's because I've never made it, it's really easy but requires a few details for success.

First off, I don't have a fancy "jelly bag" as required by all recipes but I remembered the rip in my sons bottom bed sheet (yellow flannel) which I saved for rags. The point is that the juice must be separated from the pulp completely in order to have a clear clear jelly (THIS one is like a jewel). When it cooks-the whole house smells like bazooka bubble gm (in a good way). For shelf stability, you need to process according to canning methods but I didn't. I was too lazy and knew it'd be gobbled up in no time anyway. No need to process if you keep it refrigerated. If I keep good whole wheat bread in the freezer, the kids will toast is and spread on the jelly for late night snacks: better than many they could choose

So here's the formula. The weight in pounds equaled the volume of juice once drained: 4lbs grapes equaled 4 cups juice which is the same number of cups of sugar you want. I used organic cane sugar (one of the 2 main benefits of making your own).

Concord grape jelly

4 lbs grapes

4 cups sugar

Wash and cook and mash fruit to release juice, about 10-15 minutes.

Drain through a jelly bag or flannel sheet. Measure juice, (need equal volumne sugar)

Bring juice to a boil, reduce heat and stir in sugar but don't let boil again-

just cook to dissolve sugar and thicken slightly (the color will turn into a deep purple).

Ladle into clean jars, cool, top and refrigerate.