VINEGAR GLOSSED CHICKEN PLUS

On the music front from yesterday opera didn't win the airwaves after all but we did compromise starting with Jay Z and Alicia Keys New classic NYC anthem Empire State of Mind http://www.youtube.com/watch?v=bm61weFrK4c.

Jay Z was the musical olive branch and I love this version better than solo Alicia anyway. BUT--she so rules overall in every way (and we all agree) that as a total its her recent release that won out, The Element of Freedom that

http://www.sonymusicdigital.com/alicia-keys/pages/5077316/?utm_medium=rca-house-banner&utm_source=aliciakeys&utm_campaign=rca-house-banner-leader%7Caliciakeys%7Ctheelementoffreedom

AND therefore, it is MH music pick of the week.

Meanwhile, back to the chicken. The beauty of this dish

http://www.marthastewart.com/recipe/vinegar-glossed-chicken

(amongst other things) is that the flavor improves if made ahead. Prepared mid day while I still had energy and reheated before dinner deepens that rosemary-garlic-vinegary glaze. Sides were chosen based on what I could scrounge from the fridge and cupboard: carrots, peppers and potatoes (carrots agrodolce with mint and roasted peppers) recipes from: http://www.amazon.com/Lucindas-Rustic-Italian-Kitchen-Lucinda/dp/0471793817

And, since there was only one chicken in there stretching was the name of the game. First technique was to hack the chicken (back bone, wing tips and all) into small pieces before cooking which gives the illusion of more food. And, if you love bones it's a boon for you (I do).

Multiple sides which edge into that aforementioned sauce means enough abundant platefuls to sate the five ravenous appetites around here. This morning, the few leftovers had been scarfed post midnight as evidenced from the plates left in the sink (this is an ongoing battle I haven't given up on, btw). So, I can't say it enough--shopping is half the battle for home cooking. All ingredients for this meal where purchased on the weekly shopping ship.

SATURDAY MORNING MOMENTS

Rarely has Saturday morning been such a relief--the random inconsequential moments so appreciated. A surprise flower gift has absolutely flooded our home with an amazing feminine-ish scent replacing the usual frat-house ones the vie daily to overwhelm me. And, on the coldest day of the year--my doggies couldn't get enough outside this am and I swear my face practically had frost bite by the time I returned. Leftover baked ziti had already been pulled out and three quarters consumed for one guys breakfast by the time of my 10:00 am return and preparing tuna for another boys forthcoming lunch--I just decided to skip my dreamed of (while freezing in the park) pancake breakfast and hold back some tuna for a breakfast tuna melt of my own. Before the next onslaught, am preparing the households FAVORITE Vinegar Glossed Chicken--excerpted with recipe here:(http://www.marthastewart.com/recipe/vinegar-glossed-chicken.

This recipe has turned up on many blogs and seems to have hit a chord with folks--like this one

http://thebittenword.typepad.com/thebittenword/2010/01/vinegar-glossed-chicken-glazed-oven-roasted-vegetables.html which is really satisfying. When my boys are asked their favorite recipes from MH--this one is amongst all their top favs. Music streaming through the kitchen right now is Va Pensiero form Guiseppe Verdi's Nabucco--conducted by Ricardo Muti. It rocks my world every time I hear it. Might be on an opera jag this weekend if domination by boy rap doesn't overrun me. Sometimes, if I can't beat them I join them.

JUST CHILLIN TONIGHT

NO KNEAD PIZZA

From my postings here and on FB about my bread baking activities, I think it's fair to say that Sullivan Street bakery's Jim Laheys new book,

http://www.amazon.com/My-Bread-Revolutionary-No-Work-No-Knead/dp/0393066304

is the book I've most been working from in the last couple months because yeast is my new learning curve. I have had almost instant and undeserving success with his no-knead bread (which is what makes it so amazing for us dough mortals). So, pictured here is Jim's pizza recipe.

At his pizza restaurant Company http://www.co-pane.com/, one is assured top quality pies as only an imported Italian bread oven can give you. His "Popeye" pizza--tomato pie piled high with fresh spinach and baked feels almost virtuous but--the "fat pizza" (as we like to call it)--bacon, onion, cheese and cream (I think) is practically impossible to eat only one slice of. So, back home where my simple oven can't compare and my dough seemed a little stiff, we still managed to eat a few good homemade pies.

The first is quite innovative for a pizza--thin sliced cauliflower is tossed with olive oil, minced olives, garlic, grated Parmesan, hot pepper flakes, s&p. The whole shebang is piled on the dough (thickest pile around the edges which cook first and hottest-thinnest in the middle to avoid sogginess) and it bakes at 500 for 25 minutes. The tomato, meant to be unadorned had slabs of fresh mozz before cooking and a meadow of chiffonade arugula added after. Either I was off, the weather was off or the recipe was but the dough was a bit to crispy, not salty enough and overall a less friendly than my bread dough to work with. But, Jim's recipes are written with style and voice--adding in a few odd words that make all the difference for understanding what he means. I will push on next with the focaccia

MAD HUNGRY IN GLAMOUR

Check out the February issue of Glamour Magazine for a delicious guy-friendly app: Bacon Wrapped Shrimp with Barbecue Sauce as well as other tips for feeding dudes!

HOMEMADE TRUMPS CONVENIENCE

In the time it takes to order pizza and pick it up or wait for delivery, you can make a MUCH better and more affordable meal at home, provided your pantry is stocked. Many friends and colleagues tell me they just don't have time to cook. But, they have time to order in and wait for delivery or drive to pick it up or to defrost and toast nuggets. So I'm determined to show them how to use the same amount of time as it takes to prepare convenience food-- to make better, tastier, healthier and cheaper food at home. All it takes is some forethought on shopping. Folks 50% of cooking is shopping. Anyway, here I use the same flavors had from a tomato pizza so any picky eaters--this is for you. Cream of Tomato Soup (without cream) uses 4 ingredients and takes 20 minutes to prepare comes as close to the flavor memory you'll have of the Campbell's soup you grew up on only 100 times better tasting and better for you. This is also the recipe we used for the beloved yet discontinued MS Tomato Soup at Costco. This is the best recipe from http://www.amazon.com/Martha-Stewarts-Cooking-School-Lessons/dp/0307396444.

Meanwhile, a grilled cheese is pretty straightforward but my little trick learned at Resto restaurant here in NYC is to use mayonnaise instead of butter on the outside of the bread for griddling. The flavor is fantastic and it browns nicely too. Whole grain bread is usually my choice here but I only had white in the freezer (yes, the freezer is your friend). More to come in future on this homemade-beats-convenience-food theme.

MONTHLY GRANOLA MAKING

Used to be I'd make granola for myself because store bought is often rancid (from the nuts and seeds), too sweet and weirdly flavored. Many mornings breakfast is 1. fuel/health and 2. A tummy coating before supplements not the delicious-first affairs of eggs, bacon, toast, pancakes, etc etc now relegated to once-a-week treats. Plus with homemade granola, its cool to control the ingredients--organic oats, unsweetened coconut and switching up the nuts and dried fruits for taste and variety. But, slowly others in the household gravitated to my stash. Being that I don't buy chips and crappy snacks, I noticed it was being used by the guys for late night snacks, as evidenced by dirty bowls in the sink in the morning and an ever dwindling supply. And, not only did hubs start eating it but also began complaining when we ran out. He even started buying the raw ingredients so I'd make it more often and once actually made it himself (recipe on page 34 Mad Hungry). Now its made monthly or twice monthly on the regular. This morning it was even eaten over several other options (egg on rice a usual favorite) by soccer- practice-bound son. Even chosen, I might add over other boxed cereal options. SO, on health and wellness PLUS flavor and pleasure: if you build it they will come. And once they come, they'll learn themselves what is good for them! And, as mentioned yesterday--this granola-making activity was accompanied by sounds of my reclaimed sound system. With Texas still on my mind--check out the MH music pick too.

TEXAS ROUND-UP

A few more thoughts on our Austin visit. It totally renewed my love of music which has been a part of my life as long as I can remember from my dads opera wafting through the house to mom with her Ella Fitzgerald, Lois Armstrong, Joe WIlliams etc etc. Early years in Jamaica cemented that thumping reggae beat into my soul. Learned guitar in 5th grade, had guitar playing boyfriends and married a jazz fanatic rock and roller which kept the sounds omnipresent in my life. From African to classical to country to R&B--I love a huge range of music and it makes me feel good to listen to it. Even my radio show Eatdrink features 1940 recordings of Louis Jordan and Louis Prima--the songs loaded with food references. And, I always had music playing while cooking. But I didn't realize how music had faded from my life lately. Mostly because, 3 sons are battling the airwaves in our apartment with THEIR music which is often rap--some of which I love and much of which is too hard core for pleasure. And, if they aren't listening to their own music they seem to be sleeping and whining for me to turn off mine! Plus all these years of parenting and working 24-7 hasn't left much time for live music dates. All this to say that Austin TX relit the spark and this morning as I made granola Lucinda Williams was blasting through the kitchen and am reclaiming the airwaves in my own home damit!. So I will be posting weekly music picks here under Mad Hungry music--whatever I'm listening to as I cook which might also inspire you too.

Last bits on Texas:

Vintage cowboy boot on display at Uncommon Objects on South Congress and yes, copped myself a pair too from Heritage boots www.heritageboot.com (msc asked to see). Haven't taken them off except to wear clogs in the kitchen and sneakers to walk the dog. And, for someone who agonizes over spending money on herself--I have no regrets.

Our room at the St. Ceclia www.hotelsaintceclia.com had the most insane bed I have ever slept in and I will do whatever it takes to save my pennies and get one some day. This is the only hotel in North American which has these beds and as far as I'm concerned its worth the trip for that alone. I have never slept so well in my life!! http://www.hastens.com/en-us/.

The Tex-mex at Polvo's not to be missed. Spot on flavor renditions of multiple salsas are as intoxicating as the tequila.

Lastly--Central Market http://www.centralmarket.com/ citrus festival was a revelation. So many varieties I've never seen, variegated lemons with pink flesh, orange and lime varieties and best of all the Texas grown stem and leaf Rio Star.

'

Well, played this Texas thing out to the max so I'll move on now but not before you check out the young mandolin playing, vocal sensation Sarah Jorasz linked at MH music.

LOCKHART TEXAS ITS BBQ CAPITOL

Am coming to the last of the Texas posts--that little 3-day-check-out-of-my-life trip (see previous posts). SO, on our last day after checking out of our really beautiful, comfortable and hip hotel the St. Cecelia http://www.hotelsaintcecilia.com/ (more on that later), there was one last place that needed visiting. Lockhart Texas is the self titled heart of Texas BBQ. A little, central casting Texas town, it boasts about 5 major BBQ joints, all similar but still with different flavor angles too. I wanted to try 4 places but made it to 2.

Kruez's: http://www.kreuzmarket.com/

Smitty's: http://www.smittysmarket.com/

Blacks: http://www.blacksbbq.com/

Chisholm Trail.

Clearly Kruez's is mad popular with the locals, sporting about 9 smoking pits and rows upon rows of picnic tables. (Btw, don't ask for BBQ sauce lest you embarrass yourself.) The scene is the same at all--you walk up and order by the pound: fat (brisket), lean (shoulder), links (sausage). They hack and pack at a circular table then sides and drinks etc are had in a separate room. All those have similar choices (if a little random)--cheese, beans, pickled jalapeno, onion etc. And, truthfully Kruez's wasn't my favorite but Smitty's (pictured in last shot) WAS. You take a bite of the ice cold water/vinegar soaked onion with a bite of fatty seasoned brisket blanketed in the smushy white cotton bread and it is utter bliss. WE loved it so much that we went back, bought 4 pounds more of brisket, packed it up, stuffed it in the suitcase and headed to the airport. Quinn boys were suitably impressed as all was eaten by midnight.

Furthermore, they were shocked when no more could be produced on Monday morning in NYC.

More TX stuff to share: salsas, st ceclia, cowboy boots, citrus then back to the ordinary MH daily activities--still nothing to shake a stick at!

TEXAS BREAKFAST

Apparently breakfast tacos and Migas are must eat breakfast choices when in Austin. So we had both plus, natch and we chose to eat at Cisco's, another Austin institution. Migas is a melange consisting of tortilla chips fried with onion, tomatoes and scrambled in egg with melted cheese. Phew. It's very similar to the Mexican eggs in Mad Hungry except that the tortilla chips are fried along with everything else instead of crumbled on top. And, I love it this way. Another dish I've never eaten in its native location--migas is delicious. Instead of bacon or sausage it was ordered with fajita-a slab of well seasoned beefy skirt type steak. Btw, not sure why but the beef here has the most delicious beefy flavor. Could it be a locavore thing? And, we threw in a chorizo egg breakfast taco just to taste too. Remember folks this is the home of Mad Hungry! Then, just tip the scale further they serve your meal with BOTH tortillas and biscuits. WHAATT? And, check the biscuits. They are the fluffiest, softest little hot bundles of deliciousness! And, when I couldn't find the butter pats and asked a waitress, she pointed to a mustard squeeze top plastic bottle on the table sitting next to a clear one as if to say, duh! the butter is in the squeeze bottle next to the honey. Now this is just plain cruel 'cause-who's gonna pass this up-even if you're stuffed! And, another thing I realized is that I've been drinking too much fancy strong coffee in my NYC home. This plain old fashioned thinnish Joe was such a great accompaniment to this meal. And, lots of water. Yes, I am starting to worry a little about my middle tummy but I know I'll be back to the hour morning dog walks and general everyday life craziness soon enough. But, we did get some walking in after this breakfast. And, this is also a crazy biking city with so many places to bike and hike. Gentle rolling hills are also a part of the urban geography here so if you're a biker or outdoorsperson this would be a wonderful spot to vacation too. Btw, we did take a long walk along Lady Bird Lake after this crazy heart breakfast.

Other stops: non food and will post pics if there is interest

Lady Bird Lake: beautiful walking/jogging and dog walking/dog swimming locale. We went to see the statue of guitar legend and national treasure Stevie Ray Vaughn http://www.nileguide.com/destination/austin/trips/live-music-capital-of-the-world-tour/2656

Uncommon Objects: one of the coolest flea type "antique malls" unreal vintage collection.

founded 18 years ago by artist Steve Wiman who curates most of the little nooks by color but has other contributers too. I bought a vintage locket complete with an original story-written all-over-her-face old, old photo inside .

www.uncommonobjects.com

Allen Boots: got hub an old school raw denim 100% cotton Wrangler snap shirt for $24 in a large enough size rarely sold in normal stores. A huge selection of boots, hats and western wear.

www.allenboots.com

Yard Dog: totally interesting collection of regional art from primitive to modern. gallery@yarddog.com

Cutie Pies: Mobile pie lady and that will be a whole post of its own soon.

www.cutiepiewagon.com

Central Market: Ditto. This hands down one of the most real markets anywhere. Only sorry I'm not cooking here. Another post on this forthcoming. Fresh produce absolutely beautiful. This weekend a citrus festival with so many varieties to choose from including TX pink stem-on grapefruit.

http://www.centralmarket.com/

Waterloo Records: yes, made another stop for Lucinda Williams, Steve Earle and favorite new discovery Sarah Jarosz. The guy who helped me has worked there 10 years. Yes, selling music, old school is actually a respectable and fun career here!

http://www.waterloorecords.com/

Continental Club: more inspiring live music.

http://www.continentalclub.com/

Polvo's: tequila, margaritas, and fantastic salsas and, yes--another MEAL.

http://www.austinchronicle.com/gyrobase/Issue/story?oid=oid%3A76161

AUSTIN TEXAS

So, while we travel collectively and individually for random reasons NEVER EVER do my husband and I go it together without some combo of the boys. But with my whistle whetted from my book tour reminding me of all the awesome cities and towns in regional America, I just decided that the two of us needed to head somewhere together that neither of us had ever been. No small feat dealing with care of dogs, teens, sports plans, food etc but somehow we managed to pull it off and hit the road together this weekend. We chose Austin cause it fit criteria #1 and, well--we love music and food, duh. And, it turns out, Austin Texas IS soul personified! With a combination of twitter, FB, colleague suggestions and my nose to the ground upon arrival--we've been having the most amazing time already in under 48 hrs.

Churros: tamales: http://www.currasgrill.com/

Waterloo: record store extraordinaire (music for our travels) : http://www.waterloorecords.com/home.html

BookPeople: Indie Bookstore: http://www.bookpeople.com/

Heritage Boots: Yes, I bought some: http://www.heritageboot.com/

Salt Lick BBQ: best BBQ I've ever had (so far): http://www.saltlickbbq.com/

Mean Eyed Cat: rock and roll live music Graham Wilkinson http://www.themeaneyedcat.com/

Antones: Blues with Gary Clark Jr.http://www.antones.net/

Meanwhile--a few words on the BBQ at Salt Lick in Driftwood Texas. First, it is absolutely the most consistent, flavorful and well seasoned I've ever had. It is located in the hill country which really is beautiful rolling limestone, scrub and wildflower meadowed hills. It BYOB and cash only so folks arrive with coolers of beer and happily sit around waiting for a table--live music easily playing in the front yard. But with the BBQ: sausage (rarely is it this good), brisket and pork ribs are sides, so well matched and simply prepared that its hard to believe. Pinto beans, cole slaw, warm cubed potatoes, chopped pickles and pickled jalapenos and white onions (served solo for you to nibble on throughout the meal) and the fluffiest, soft white bread roll. Tangy, not to thin sauce is on the side although totally unnecessary since the meat is perfect. How can you be in Texas and pass up pecan pie being that pecans are grown here and all. It was-eyes-rolled-back-in-the-head good. Warm soft filling, small sweet crunchy pecans on top AND ice cream. The crust was tender and dry underneath yet crispy too--it had to be a crisco crust. I'm just salivating writing this and thinking about it. Today's plans do not include BBQ but, while my husband, who insists upon watching Jets play off football today, sits in front of TV--I am making the trek to Lockhart, TX (BBQ capitol of TX)--about an hour away by alone, if need be. I just can't help it. But first--breakfast tacos and Migas. More on that later.

PRE SOCCER BREAKFAST

Yes folks: sausage, bacon, baked beans, toast, egg and griddled tomato. Yes, this was eaten by a teenage boy several hours before his soccer tournament. (The foolproof fried egg technique from Mad Hungry was not followed by him). I wanted to add mushrooms too but he was like, no thanks. And, here's the thing--it was followed by a 12 ounce smoothie loaded with fruit and yogurt too. What can I say--this is the breakfast of a mad hungry boy athlete. While this may seem excessive to some it is so much better for him than the crappy processed food they will be selling at the game location vending machines.

WINTER TROPICAL DELICIOUSNESS

If you're looking for something uplifting and easy to make then check out this quick coconut bread with pineapple jam. Make both recipes in no time from http://www.amazon.com/Lucindas-Authentic-Jamaican-Kitchen-Lucinda/dp/0471749354.

Slice, toast and smear with butter and jam. OMG-a little bit of sunshine goes a long way!

ONE-POT PAELLA FOR ENTERTAINING

Another Mad Hungry recipe--not an any night meal for me but still--so easy and slightly special for an easy entertaining option. Just get some fresh seafood and the rest requires fairly basic ingredients. A large salad, some bread and wine is all you need for a really great feed.

TUESDAY NIGHT SUPPER

The flat-roasted chicken aka "spatchcocked" is simply achieved by using kitchen shears to cut out the backbone. No brick or other gimmick is needed to get a great bird cooked in 40 minutes. Check the recipe and video here,

http://www.marthastewart.com/recipe/flat-roast-chicken

and it is one of our fav recipes in Mad Hungry. Also, collard greens, cooked after sauteing a little bacon first. The difference with these collards is I only cook them until just tender about 13-15 minutes instead of the authentic southern style where they are long, long cooked.

Round out with rice, bread, pasta etc for good any night eats.

MAD HUNGRY CONTROVERSY

There are many really great reviews of Mad Hungry posted on the right side of this blog. So, when this one came along it intrigued me and I thought I'd share it. Thoughts anyone?

book serve boys without doing a disservice to girls?

By David Tamarkin

Lucinda Scala Quinn

Lucinda Scala Quinn has spent a lot of her career cooking for women. And not just any women, but Martha Stewart’s women—the types who watch Martha’s , Everyday Food on PBS or snip recipes from Martha Stewart Living, both of which Quinn oversees as the head of the company’s food group. Needless to say, cocktail parties all over Connecticut wouldn’t be the same without her.

In her family life, however, Quinn has cooked only for men. She grew up with only brothers and went on to have three children, all of them boys. Her newish cookbook, Mad Hungry: Feeding Men and Boys (Artisan), is filled with the recipes she’s employed to satiate the guys in her life. And as the title suggests, it’s also filled with enough stereotypes to knock the wind out of any proper liberal-arts-school graduate.

As a graduate of the school of liberalism (Oberlin, to be specific), I paraded the book past friends and coworkers, damning it for trafficking in ideas that were supposed to be dead by now. I was offended on multiple counts: on behalf of women, who the book seems to suggest should be spending all their time cooking food that’s not for them. On behalf of men, since the book is full of only “big” food—Asian chicken wings, chocolate pudding, skirt steaks (our Neanderthal-like palate couldn’t possibly be refined enough to appreciate food more delicate). And, especially, on behalf of young people.

This is a cookbook for families, but I shudder to think about the dynamics in a family that takes the book too literally. Food doesn’t discriminate against kids of either gender—“Big flavors are seductive for everybody,” Quinn aptly put it over the phone—but kids eventually learn to discriminate against it. Often it’s a vague notion of “society” that’s blamed for making girls grow into teenagers who obsess over their weight (and boys who grow up to eat lunches of Slim Jims and Red Bull). But in a house where pork chops are identified as “boy food,” it’s pretty clear where “society” is seeping in. And it won’t take long until it seeps past the dinner table.

It’s certainly not Quinn’s intention to push boys toward “boy’s food” and girls toward “girl’s.” (She told me that had this been a book about feeding girls, the book would have many of the same recipes.) She just thinks it’s a little silly of us to pretend that boys and girls eat the same way. “I think it’s entirely PC not to reach into some of the ways we’re different, and classify, describe and understand things,” she says. Quinn isn’t trying to create a divide with this book—simply to address it.

She’s smart to do so, but Mad Hungry participates too willingly in the problematic framework to really effect any change. That’s not to say it’s not a good cookbook. In fact, it’s much the opposite: After talking smack about it for a few days, I found myself seduced by the gorgeous photos and the simple and enticing recipes. Quinn had not just stirred my liberal sensibilities—she had induced a pang, a primal hunger for a meaty, family-style dinner. The shame is that if the book had a different conceit, it would likely evoke the same feeling in women.

Mad Hungry: Feeding Men and Boys is available at amazon.com.

JESSIE REDISCOVERS HER LOVE OF FOOD

Yesterday I received this note on FB http://www.facebook.com/pages/Mad-Hungry/105147526028?ref=ts from

where Jessica describes how frustrating it can be feeding other people so everyone is happy. She describes so well how easy it is to get sidetracked with crappy food.

Btw Jess, try the chicken and dumplings too.

So, here's her story:

Hello Lucinda, I wanted to write and tell you that your a copy of your cookbook has found a happy home

I love cooking. I love eating, and I love trying new things. My husband on the other hand loves chili....on everything. It's been a bit of an issue in our marriage and something I'd tried tackling from various angles. The main problem is that we now have two sons, ages 4 & 2, and naturally, they want to be exactly like Dad right down to the food on their plates! It had finally become such a source of frustration for me that I was falling back on packaged and processed foods, which I detest, because I was tired of throwing away uneaten dinners that were wasting time and money to prepare.

On Christmas morning, I opened my surprise gift from my hubby, which he'd been telling me for weeks "I found something that I know you're going to love", and it was a copy of Mad Hungry. Along with the book came the promise from my dear husband that if I cooked something out of Mad Hungry, he would eat it. No complaints, no refusal to try, that he would eat WHATEVER I cooked out of your cookbook.

All I can tell you is that in the last few weeks I have completely rediscovered my love for food. I have put delicious, healthful food on the table and cleared "Happy Plates" every time. I've made batches of Chicken Pocket Pies that my four year old now requests for lunch over his old pleas for hot dogs and mac and cheese. My cousin who hasn't eaten chicken on the bone since childhood stood over the stove with me last night tearing off pieces of flat roast chicken and swirling it in the pan juices, laughing at herself because she couldn't stop eating! I've really been able to go to the market and shop in the fresh produce and actually know what to do with what I buy!

Thank you for your book. That you for stating the simple fact that men eat differently that women. Upon embracing this, I have been able to achieve something I've been trying to reach for a long while.

Sincerely,

Jessie Whitaker