Dishing on Thanksgiving

Thanksgiving dinner is my favorite meal to cook. I love everything about it - from planning it all the way to waking up on Friday morning to have turkey, stuffing and mashed potatoes for breakfast. The rude people in the grocery store who always block the aisle don't even bother me when I'm doing my Turkey Day shopping. The year we ate Thanksgiving dinner in a restaurant with Nerdy-Boy's family, I felt cheated. I now put my foot down and insist on Thanksgiving dinner at Chez Patton-Isenhour. I'm giddy with anticpation!

So, let's get busy here and dish some of the dishes that will be on our table.

Thanksgiving Sides - Creamy Corn and Chestnut Pudding

From the first Thanksgiving that Nerdy-Boy and I shared 10 years ago, I've been making the traditional green bean casserole because his mother told me it was one of his favorites.  I'm not a big fan and I really don't like cooking with canned soup products - gag me with a spoon.  But, I figger, he's such a good sport about trying new things, I can toss him this bean once a year.  Guess what -- last year when I mentioned "one of his favorites - green bean casserole" he looked at me like I had been smoking crack.  Now, it's no wonder that he often looks at me this way, but imagine my surprise when he did so in regards to green bean casserole.  Not one of his favorites, never has been and since I'm not making it again, never will be.

Instead, I'm going to be serving up this flavorful number.  As a child, corn pudding was my absolute must have for Thanksgiving.  My mother always made a special casserole just for the kids table.  The roasted chestnuts in this version make it right at home on the grown-up's table.  I found this recipe in the Nov 2008 edition of Bon Appetit and it was a big hit with our 14 guests last year.  Unlike the green bean casserole, there were no leftovers to feed the garbage monster a week later.

Up Next - an awesome alternative to pumpkin pie - Pumpkin Tiramisu.

Creamy Corn and Chestnut Pudding
6 Tbsps butter
1/2 c all-purpose flour
3 c half and half
5 c frozen corn kernals
1/4 finely chopped shallot
1 1/2 tsp salt
1/2 tsp cayenne pepper (I upped this to a full tsp to give it a little more flavor and kick)
1/2 tsp white pepper (ditto above)
1 7.25-oz to 7.41 jar whole steamed or roasted peeled chestnuts cut into 1/4 inch pieces
1/4 c chopped chives
6 large eggs

Melt butter in large saucepan over medium heat.  Add flour; whisk 1 minute.  Gradually whisk in half and half and bring to a boil.  Reduce heat to medium; stir constantly until mixture thickens slightly, about 3 minutes.  Add corn and next 4 ingredients; simmer 15 minutes to blend flavors, stirring often.  Remove from heat; stir in chestnuts and chives.  To this point, this can be done 1 day ahead of time and stored, covered.  Bring to room temperature before continuing.

Preheat oven to 375 degrees.  Butter 13x9x2 glass baking dish.  Whisk eggs 1 at a time into corn mixture.  Transfer to baking dish.  Bake until puffed and golden - approximately 45 minutes.

Butternut Squash Galette

A few weeks ago when I challenged myself to cook without a trip to the grocery I had this recipe that I found in Gourmet magazine in my que.  It's a perfect fall appetizer and surprisingly easy.  I think I'll have this ready when our guests arrive so that they have something to snack on while I get our fat bastard turkey on the table.

Butternut Squash Galette

For pastry:
1 1/4 cups all-purpose flour
1 stick cold unsalted butter, cut into 1/2-inch cubes
1 tablespoon chopped sage leaves
1/2 teaspoon fine sea salt
4 to 6 tablespoons ice-cold water
1 large egg, lightly beaten

For filling:
1 (2-pound) butternut squash, peeled, seeded, and cut into 2- by 1/4-inch slices (4 cups)
1/2 teaspoon fine sea salt
3 tablespoons olive oil, divided
2 leeks (white and pale green parts only), thinly sliced crosswise
6 ounces soft mild goat cheese, crumbled

Make dough:
Pulse flour, butter, sage, and sea salt in a food processor until mixture resembles coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball. (Do not overwork dough, or pastry will be tough.) Gently press dough into a 5-inch disk and chill, wrapped in plastic wrap, until firm, at least 1 hour.
Make filling while dough chills:
Preheat oven to 500°F with rack in middle.

Toss squash with sea salt and 1 Tbsp oil and arrange in 1 layer in a 17-by 12-inch shallow baking pan. Roast, stirring once halfway through roasting, until golden brown on edges and undersides, 20 to 25 minutes. Remove squash from oven and reduce oven temperature to 375°F.

Meanwhile, wash leeks, then cook in remaining 2 tablespoons oil with a pinch of sea salt in a 10-inch heavy skillet over medium heat, partially covered, stirring occasionally, until tender, 10 to 15 minutes. Transfer to a large bowl to cool slightly. Add squash, goat cheese, and 1/4 teaspoon pepper and toss gently.

Make galette:
Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer to a baking sheet. Arrange filling in an even layer in center of dough, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. Cool on baking sheet on a rack 10 minutes before serving.

*Dough can be chilled up to one day. Filling can be made one day ahead, chilled and covered.

Pumpkin Tiramisu

A few years back, I found this recipe for Pumpkin Tiramisu - another easy Bon Appetit recipe.  There is such thing as too much pumpkin so we'll be taking a pass on the pumpkin pie at Chez Patton-Isenhour this in favor of this much more interesting alternative.

Pumpkin Tiramisu
1 1/2 c whipping cream
3/4 c sugar
1 8oz container of mascarpone cheese
1 can pure pumpkin (15-oz)
3/4 pumpkin pie spice
2 packages halved lady fingers
1/4 rum
2 oz crushed amaretti cookies

Beat whipping cream and sugar until peaks form.  Add mascarpone cheese, pumpkin and pumpkin pie spice.  Beat until smooth.

Line bottom of 9-in springform pan with 1 package of ladyfingers.  Sprinkle with half of the rum.  Spread half of the filling over the top.  Repeat.  Wrap tightly in plastic and then foil.  Refrigerate overnight.

To unmold, run knife around inside edge of pan.  Release pan sides.  Top with amaretti cookies.

White Chocolate, Raisin and Pumpkin Morsels

We had an open house at our office last week.  I made 6 dozen of these delectable little morsels and they were the first to go - like really fast.  That's a good indicator that there were a lot of gluttons in attendance or they were really good.  To be polite, I'm going with the latter.

These creamy white chocolate and chewy raisins in this cake-like cookie couldn't be any better if George Clooney were serving them to you naked.

I have a very large glass covered-jar that I like to keep filled during the holidays with sweet treats for guests - an idea I got from my friend Lyn.  The Pink Stove will be making a batch next week to herald the transistion from Thanksgiving to Christmas.

White Chocolate, Raisin and Pumpkin Morsels
2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter - softened
1 1/2 cups white sugar

1 can pumpkin puree

1 egg
1 teaspoon vanilla extract
2 cups white chocolate chips
2 cups raisins

Preheat oven to 350 degrees.

Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt.  Set aside.

In a medium mixing bowl, cream together butter and white sugar.  Add pumpkin, egg and vanilla.  Gradually mix in dry ingredients.  Fold in white chocolate chips and raisins.

Drop by tablespoon on to cookie sheet.  Bake for 15-20 minutes.  Let cool on cookie sheet for 5 minutes before removing to cool on baking rack.

Yummy in the Tummy Crabby Mac and Cheese

Nerdy-Boy loves chum - giveaways.  He loves being the first of the first 500 people at the ballgame so he can get a cheesey ballcap or a refrigerator magnet with the team schedule on it.  During campaign season, I expend a good deal of effort trying to convince candidates that they should not spend money on magnets, nail files or those little rubber discs that help you loosen a lid.   Ironically, the man I swore to love, honor and cherish is THAT guy - the guy that thinks that anything that is given away, is the world's greatest treasure. It is an ongoing battle in our home. He thinks it accentuates the decor.   Trust me, a plastic seat cushion with the Harrisburg Senators and a now-defunct bank logo really do nothing for our dining room chairs.

What does this have to do with Yummy-in-the-Tummy Crabby Mac and Cheee?  I'm getting there. At the 2008 Democratic National Convention, Nerdy-Boy, in the midst of his 7-day chum-gathering bender (while I happened to be working 30+ hours a day), actually found something I thought was clever.  A commemorative edition of Kraft Macaroni and Cheese - with donkey shaped macaronis.  Not something I would display on the mantle, but, a few months later when Nerdy-Boy had a craving for Mac and Cheese and suggested we should cook the commemorative edition, I knew I had to find an alternative.  This is the result.

What I like best about this recipe for mac and cheese is that you can substitute the cheeses and other proteins.  You can add herbs or vegetables to suit your taste.  The Crabby Mac and Cheese is Nerdy-Boy's favorite, but, I've made it with all Italian cheeses and pancetta with lots of garlic, oregano and basil.  I've made it with ham cubes and peas, Sunday-potlock-style.  The only thing I highly recommend is that you serve this dish with a side of cardiologist.

Crabby Mac and Cheese
1 lb elbow macaroni - cooked
1 quart of whole milk (warmed)
5 Tbsps butter
5 Tbsps flour
5 oz of sharp cheddar cheese - cubed
5 oz of monterrey jack cheese - cubed
5 oz of mozzarella cheese - cubed
5 cloves of garlic - finely chopped
16 oz of crabmeat (I use pastuerized lump or backfin crab)
salt and pepper to taste
1/2 cup bread crumbs
1/2 cup grated parmesean

Preheat oven to 350 degrees and spray large baking pan with cooking spray.

In a large heavy pan melt the butter.  Add the flour and stir until you have formed a roux.  Add the warmed milk (make sure it is warm - I warm mine in the microwave for 30-45 seconds) - about 1/2 cup at a time, stirring constantly.  Bring to a slight boil and let the sauce thicken.  Remove from heat and add cheese - one kind at a time.  Stir until melted through.  Add in crabmeat and garlic.  Stir in cooked macaroni.  Poor into baking pan and bake in oven for 45 minutes. 

Mix together bread crumbs and parmesean.  Remove from macaroni and cheese from oven and top with bread crumbs and parmesean mixture.  Return to oven for 10 minutes.  Let set for 10-15 minutes before serving.

My Cooking Challenge - Did Someone Out There Doubt Me?

We're a one car family.  Not everyone can do this, but, it's worked well for Nerdy-Boy and I for almost 10-years.  Last year for one of those milestone birthdays, I almost bought myself a cute little red convertible but, ultimately decided that the Pink Stove was really what was necessary  in life.  Saturday I knew I was going to be without a wheels since Nerdy-Boy and our red SUV-hybrid would be off to Happy Valley to watch his alma mater, Penn State play some football.

I had a whole day to get busy with my Pink Stove. I was lying on the divan pondering two things (1.) if a trip to the grocery was necessary before they left and (2.) what in God's name possessed me to chase the happy hour Sapphire and Tonic with the Espresso Martini capper the night before. Whatever show was on the Food Network at 5 a.m. gave me a great idea and a fun challenge - to create a meal using only what I had on hand - no trip to the grocery.  My tomato head and I really didn't want to go to the grocery before 8:00 a.m.

Our CSA delivery this week included a butternut squash and some leeks.  Perfect for the Butternut Squash Galatte from Gourmet magazine I had been wanting to try.

A Kansas City girl through and through, I'm a steak snob.  Rarely do I buy steaks at the grocery, choosing to have them shipped from The Kansas City Steak Company.   I usually have a few in my freezer.  The three strips I found would be perfect with a spicy marinade, grilled and thinly sliced and enveloped in bibb lettuce and topped with a red cabbage and carrot slaw - all veggies from our CSA this week.  Spicy Steak Letttuce Wraps - yummy.

I always have a box of pasta in the pantry - doesn't everyone?  And I always have various hunks of cheese in the frig.  This week the cheese selection happened to be mozzarella, cheddar and monterey jack and the pasta happened to be elbows - you see where this is going.  But, wait - that's not all - a few weeks ago I picked up a can of lump crabmeat on sale.  A quick check of the expiration date and and Yippee-Ki-Yay!  The mac and cheese was being taken up a notch to Crab Mac and Cheese.

Dessert is my favorite course - well, right after the beverage course (yes, at Chez Patton-Isenhour "beverage" IS a course).  I always try to keep good chocolate on hand - I buy it when I see it on sale.  I had enough good semi-sweet chocolate to make two - yes, two - chocolate desserts.  A further bonus score was the Bailey's Irish Cream and Grand Marnier on hand to make dessert extra special - Chocolate Irish Cream Mousse and Grand Marnier Chocolate Truffles. 

I bought a carton of apple cider last week for our out-of-town guests that wasn't consumed.  I added some cinnamon sticks, a few cloves, a little bit of ginger, heated it up on the stove and added a little sumthin, sumthin (Captain Morgan's Spiced Rum) -for our beverage course - Spicy Rum Cider.

My challenge was completed - a meal for me and 5 friends and not one trip to the grocery.  Just me, my Pink Stove and what I had on hand.  If I ever had any regrets about not buying that little red convertible, I don't anymore.  If that red convertible were sitting in our driveway yesterday,  it would have been an enabler.  Instead, the Pink Stove and I faced and met a challenge.  I love you, Pink Stove.

Recipes to follow.

Cooking in High Style

So the Pink Stove and I got busy with each other this weekend and we have a lot of yummy recipes to share with you, but, first we want to share the most wonderful surprise we recieved this week.  Nothing is better than coming home at the end of a tough day and finding an unexpected package in the mail.  And this one was extra special.  Really!

I've already extolled the creative genes of Sister Diana here, but, I think this time she and my super-duper, extra-special brother-in-law, Jeffrey, exceeded every level of creativity known to women (or men)  Ever.

There are just no words to type to adequately describe how truly unique this gift is.  You must behold it with your own eyes. 

My very own PINK Chef's jacket,  personalized with my name and the Pink Stove Diary.  Yes, dear Blogees, the Pink Stove and I will be getting busy in the highest of cooking style from here on out.  Now, to find the shoes and bag to match.

Ugly Muffins

So the pink stove has been lonely this week.  It's a week leading up to an election - what can I say.  I have to earn a living so I can continue to feed the pink stove.
But, election be damned, house guests will be calling this week and they need to be fed so I had a good excuse to set aside politics for a few hours last night to show the pink stove a little love.

Ugly Muffins are not a mind-blowing, Top Chef-worthy recipe - they're eggs with stuff in them for heaven's sake. But, they meet several challenges we often face at Chez Patton-Isenhour that I bet others face as well.

1.  Using leftovers - what goes into Ugly Muffins is only limited by your imagination or what leftovers are in your frig.

2.  Trying to get  a daily dose of veggies into Nerdy-Boy's gullet.  (No, honey, just because Swedish Fish are red like a tomato, does not mean they are in that food group.)

3.  Similarly, eating something more substantial for breakfast other than a miniature Kit Kat bar.  Ugly Muffins are easy to make on a Sunday evening, store in the frig and pop into the microwave as we're rushing out the door on a school day.

4.  No matter what you put in them, they always taste good.  The below recipe is what leftovers I had in my frig this week.  Other weeks Ugly Muffins have come out of the oven with tangy goat cheese and asparagus or my personal fav, aloha-style with ham, pineapple and jack cheese.

I think Nerdy-Boy's aunt may have some weird impression that each morning I wake up, fry the bacon up in a pan, remind him he's a man before I rush out the door to bring home said bacon.  I certainly don't want to be the one to disappoint.  Ugly Muffins seemed to be the answer to assuring her that I have not forgotten my wifely duties of making sure that all in my household are well-fed. 

Ugly Muffins will be easy for Nerdy-Boy to pop in the microwave as I rush out the door on Election Day.

Ugly Muffins
Makes 12

8 eggs - beaten (I often use just the egg whites)
1/4 cup of heavy cream

1/2 cup of ham - diced
1/2 cup of cheddar cheese - shredded
small red pepper - diced
small red onion - diced

Salt and pepper to taste

Preheat the oven to 350 degrees.  Prepare muffin pan by coating with cooking spray.

Beat eggs with cream.  Stir in other ingredients.  Divide evenly between muffin cups.  (Each muffin cup should fill to almost the edge.)

Bake for 15-20 minutes until the centers set.  Let cool on rack for at least 5 minutes.

Honey Oat Bran Whole Wheat Bread

So I went to the grocery today and of all things, I forgot bread.  We all know how much Nerdy-Boy loves bread (even though I won't buy him white Wonder bread anymore).  The grocery was so crowded you would have thought there was a snow storm coming.  I was not going back.  Nerdy-Boy was just going to have to deal with hot homemade bread that is good for him.  Oh the travesty of his life!

I've made this recipe, that was adapted from the Secrets of Jesuit Breadmaking, a couple of times and it has never failed me.  If you haven't baked bread before, this is a great recipe to start with.  I love the fact that it calls for whole wheat flour AND oat bran and that the sweetner in it is honey and molasses.  These ingredients give this bread a very rich flavor.  I put a little rosemary butter on mine.  Tasty dee-light!

Nerdy-Boy just called me on his way home from visiting his mother in State College:

NB:  Should I stop at the store and pick-up bread?

ME:  No, honey, I baked bread.   I just took it out of the oven.

NB:  Okay, so you don't want me to stop and get the store-bought kind.

ME:  No, honey, I baked bread.  I just took it out of the oven.

NB:  Okay, then I won't stop and get the store-bought kind.

ME:  Click.

Honey Oat Bran Whole Wheat Bread
3 cups whole wheat flour
2 tablespoons active dry yeats
1 tablespoon salt
5 tablespoons butter
2 1/2 cups milk
1/3 cup molasses
1/3 cup honey
1 1/2 cups oat bran
2 eggs
2-3 cups bread flour

Combine the first 3 ingredients in a large mixing bowl.

In a medium saucepan, over a medium heat, combine the butter, milk, molasses and honey.  Warm until the butter partially melts  Stir into the whole wheat mixture.  Stir in the oats and eggs and beat the mixture for 10 minutes, gradually adding in bread flour until the dough pulls away from the sides of the mixing bowl.  (I generally use about 2 1/2 cups.)

Turn the dough onto a lightly floured surface and knead for 10 minutes until it is smooth and elastic.

Lightly oil a large bowl and place the dough in it, turning to coat.  Cover and let the dough rise in a warm draft-free place for approximately 1 1/2 hours until it is doubled.

Gently punch the dough down and divide into thirds and place into greased loaf pans.  Cover and let dough rise a second time about 45 minutes or until doubled in size.

Preheat oven to 375 degrees and bake for 30-35 minutes.  Cool on a wire rack.

An Election Run-off

Well, Pink Stove Diary blogees it looks like we're going to have a run-off in the election to name the Pink Stove.  No hanging chads, no caucuses - but a genuine too close too call election.  (Like I haven't seen enough of those in my career!)  Ironic that Al Gore was in my dreams last night?  I think not.

In the poll conducted over the last week, we had a genuine tie - between Hillary and Betty.  Hillary received 12 votes in the poll and there were 12 write-in votes for Betty.  So in the interest of protecting democracy, The Pink Stove Diaries will conduct a run-off poll to finally determine the name of the Pink Stove.

So here it is folks - cast your vote today - Hillary or Betty?

Classic Cocktails

I was born about a generation and half too late.  I love everything from about 1945 to 1965.  On our trip to Cleveland, our friend Chris, who is the best person in the world to travel with, dutifully did her research and found The Velvet Tango Room in the New York Times - 36 Hours in Cleveland.

The Velvet Tango Room serves classic cocktails - the kind I imagine that my parents drank when my dad returned from World War II and took my mother out for a night on the town.  Highballs, frothy fizzes, Sidecars, Old-Fashioneds.  As the menu states, "sure, you can order a chocotini, but, we die a litle each time you do."

The Velvet Tango Room makes their own homemade bitters, their own ginger-ale and their ice is frozen in precise-size cubes to perfectly chill your cocktail without diluting it.  You have to love a place that posts in the doorway the rules that along with the usual, "No Shorts, Tank-Tops, Ballcaps",  also includes, "No White Zifandel" and "No White-Stretch Limosines".

My friend Chris and I decided on a flight of cocktails - yes I said flight - had I died and gone to heaven?  We wanted to try one of everything and this seemed, at the time, to make the most sense.

Our first cocktail was an Apricot Lady - Rum, apricot brandy and egg white.  I had forgotten that genuine cocktails often include egg whites to make them frothy.  The bartender said that in order to get it right, "Shake the bejeezus out of it."  The Apricot Lady was smooth and creamy and even though there was just a tinge of after taste, my favorite.

The next work of art (and these cocktails are truly works of art) that was served, was the Aviator - an interesting elixir of Luxardo Maraschino Originale (an Italian liqueur), gin and fresh squeezed lemon juice.  This definitely had a woodsy taste, much like Italian grappa that is made from stems, pits, vines, etc.

The third and final cocktail in our flight was a Tango Negroni.  Although it was kind of sweet like a cream soda, the homemade bitters gave it a slight bite.  I could certainly tell that this cocktail contained one of my favorites, Campari.

When our friends Tess and Brett joined us, we ordered cheese fondue and "speck on rye" to compliment our cocktails.  The cheese fondue was made from a very high-quality cheese and was perfectly warmed so that it clung perfectly to the bread cubes served for dipping.  The speck on rye, morsels of smoked pork bellies atop fresh rye bread, topped with a spicy mustard - the type of appetizer that I can imagine being butlered on my mother's silver serving platter with Glen Miller playing in the background.

Is there anything sexier than a man ordering a highball - such a sexy masculine drink.  I swear Nerdy-Boy turned into Cary Grant right before my very eyes - only better because I knew he was going home with me!

A few regrets about the Velvet Tango Room.  The service left something to be desired. Given the pretty penny we were dropping, as a former bartendar/waitress, I would have been clearing the empty glasses and making sure our glasses were never empty.  The second is I wish I would have packed a little better and included a black cocktail dress, my mother's pearls, a pair of pointy high heels and a pair of cocktail gloves.

This is an experience that should be shared with lots of friends - it was a perfect evening and a perfect birthday celebration.

The Velvet Tango Room has given me whole new inspiration - perhaps after I have researched and tested these cocktails, not only will I share the recipes on the Pink Stove Diaries, but, perhaps you will join us at Chez Patton-Isenhour for appetizers on my mother's silver tray, highballs and Apricot Ladies.

Gooey Apple Caramel Corn

When I was in grammar school it was a tradition to bring treats to school on your birthday.  Each year on October 16th, my mother sent me off to school with Russell Stover's foil-wrapped, chocolate-covered marshmallow pumpkins.  You think that would have made any school girl happy.  I was a difficult child.  I was appalled by this store-bought treat.  I wanted gooey homemade caramel popcorn balls wrapped in colored cellophane - like the ones that Debbie M. (who shared my birthday) always showed up with.

Some 40-odd  (give or take) years later I finally understand what possessed my mother to cause me to die each and every year of embarassment on my birthday.   Even though I know my parents struggled to get by, they always wanted the best for their children - and Russell Stover's foil-wrapped, chocolate covered marshmallow pumpkins were the best.  I probably never told my mother this while she was alive so here goes.  Thanks, Mom - for everything you sacrificed so that my 4th grade class could indulge in Kansas City's finest chocolates.

This year on my birthday, Nerdy-Boy and I road-tripped with friends to the Rock and Roll Hall of Fame in Cleveland.  Clearly, a birthday treat for the 6-hour car ride was in order.  Only this time, I controlled my destiny - gooey popcorn would be mine!  I wonder if our friends would have preferred Russell Stover's foil-wrapped, chocolate-covered, marshmallow pumpkins?

Gooey Apple Caramel Popcorn
2 sticks butter
2 cups dark brown sugar
1/2 cup corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract

4 bags of microwave popcorn - popped
1 cup dried apples - chopped
1 cup of raisins
1 cup of peanuts

 Preheat oven to 200 degrees.  Line to large baking sheets with parchment paper.

Melt butter over medium high heat.  Stir in brown sugar, corn syrup and salt.  Stir constantly bringing to a boil.  Let boil for 2 minutes without stirring.  Remove from heat and stir in baking soday and vanilla.  (This is really cool!)

Dump popcorn, dried apples, raisins and peanuts in a large brown paper bag.  Pour caramel over popcorn and shake to coat.

Spread popcorn mixture on baking sheets and place in oven.  Bake for 45 minutes.  Remove from oven and let cool.  Break up any large chunks for serving.

Italian Porketta Roast for Sandwiches

A little bit north of Harrisburg is an area of Pennsylvania that is called the Coal Region.  In the early 19th Century it was settled by immigrants who came to mine the rich anthracite coal beds found there.  The ethnic make-up of the region is diverse.  This is reflected in the stick-to-your-ribs-cuisine that I think makes it one of the best kept secrets from the rest of the world.  It's the kind of food that is perfect for the cool, rainy day I woke up to this morning in Central Pennsylvania.

This recipe for Italian Porketta comes from my friend and true coal cracker, Vivian - an absolutley outstanding master in the kitchen. She's one of those masters who cooks by memory - adds a pinch of this and a pinch of that - so anytime I can get a written recipe out of her, it's a bonus score.  I present this one to you in her own words.  I swear everything that comes out of her kitchen is melt-in-your-mouth delectable.  Viv works in my office and often keeps our bellies full at the lunch hour.  It is entirely and solely her fault that I could lose a pound or 50.  I fired her the other day for filling up a basket at the front desk with Halloween candy.  Truth be told, the Pennsylvania Democratic Party could not survive without her.

Many of the dishes that come from the Coal Region are for crowds or big families - a reflection of a time when families and friends gathered for meals.  This Italian Porketta is especially good to put in the crockpot on Saturday night to have on hand for some Sunday football-watching. (Nerdy-Boy leaps out of bed on Sundays when he knows it's going to be a Steeler/Porketta day.)  Make sure you pick-up some extra crusty rolls at the grocery so you can make sandwiches out of this very tender, juciy pork.

And if you want to learn more about the Coal Region - you can here:  http://www.coalregion.com/.

Italian Porketta Roast for Sandwiches


5-6 lb Boneless Pork Loin or Picnic Roast (Picnic Roast is best)

Place in roasting pan with half to ¾ box of low sodium chicken broth

Season just the top with Kosher Salt & cracked black pepper

Season Pork with Roasted or regular garlic powder

Season liberally with Italian dried seasonings (McCormick’s or your favorite brand name)

Cut two large onions into 1 inch pieces

Cut two red or yellow bell peppers 1-inch pieces

Place onions and peppers around the roast, then cover

Bake at 350˚ for 2-1/2 hours or until thermometer registers 165˚ to 170˚

Let the covered roast rest on a rack until it is completely cooled

Pull/shred pork, then place back in the broth with onions and pepper for sandwiches

If needed add more chicken broth
Best served on Kaiser Rolls with horseradish sauce

Option for cooking: Use a crock-pot providing it is large enough to hold a 6 lb roast. Cook on high 8 to 10 hours and again until temperature reaches 165˚ do not place peppers and onions in crock-pot with the roast instead use the baked peppers and onions method and then add after you pull the pork. Place pork and veggies back into the crock-pot on low to serve your guests a great warm Porketta sandwich
Option: I baked my peppers and onions at 425˚ for 30 minutes. Leave peppers whole and cut large onions in quarters; coat with olive oil spray when baked let them cool the seed the peppers and cut unto slices. After you pull your pork roast add the peppers and onions to the Porketta mixture.

Friends Only Make it Better

Thanks to so many Pink Stove blogees who have contacted me to let me know that you are enjoying this blog.  Some of you have even tried my recipes.  (Suckers!)

One of the very important lessons I've learned in life is that friends only make things better.  We all have our own style in the kitchen and often, someone will add a little of this or a little of that that makes a recipe better. So if you make one these dishes or shake one of my martinis and you make it better - come back and tell me.   Even if you don't, still come back and dish (pun intended) on your experience.  There is a comment section at the end of each post.

Just like I got the fabulous Italian Porketta recipe from Viv, the Pink Stove would like to try your recipes as well.  So if you have one to share, send it to me.  It's fun to get recipes from everywhere - right now I have in my que a stuffed steak from Daren in Baton Rouge and my friend Jana in Texas posted on her Facebook page a recipe for deep fried Apple Fritters - I can't wait to see how much damage I can do to those puppies.  Last week I got served by our friend Ben here in Harrisburg to concoct a Chocolate Cake Martini - chocolate and vodka - just makes me giddy!  I'm  kind of like Mikey from the old Life cereal commercials - let's get Mary to try it - she'll eat anything.  Yeah, pretty much.

Diana: Martha Stewart But Better

My eldest sister, the matriarch of our family, Diana is unfairly made fun of in our family for her creativity and her efforts at family bonding through craft projects.    Diana is like Martha Stewart, but so much better.  She always has the idea that makes you scratch your head and say, "Ah - why didn't I think of that!".  But, she is not annoying or you don't have to purchase something from her "Enterprise" to recreate her ideas.   One year for Christmas, Diana turned cement patio pavers into snowmen doorstops.  I don't know about you, but when I see a patio paver it never occurs to me that it could be a cute little snowman to hold my door open.

I have spent most of my life a teeny bit pissed - as the first-born, she gobbled up all of the creative genes that God was doling out to the Isenhour Clan - thank goodness she is a good sharer.  When I go home to KC, I get a ton of ideas and recipes from her that if it weren't for the damn Irish guilt gene,  I would claim as my own.  Diana is an awesome cook, an awesome person and an awesome sister who shared this awesome idea for Lavender-infused vodka to make these most awesome martinis in the next post.

Lavender Martinis

I'm not really sure why I grew lavender in my herb garden this year.  I really didn't know what I was going to do with it.  I think I'm at that age where I think I SHOULD grow lavender.  Next year I'm going to buy a straw hat with flowers on it to wear when I go out to clip herbs.

Regardless, I'm glad I did.  Because one night on my Facebook page, my sister Diana mentioned Lavender Martinis.  MARTINIS????  Caught my attention.  So I pulled a bottle of vodka out the liquor cabinet and followed big sister's instructions to clip a few sprigs of lavender and put it in the vodka, reseal and wait.  I'm not one for patience, but, after a week-10 days (you'll know when it's ready) the heavenly scent of this vodka told me these martinis were going to be a taste sensation. 

BTW - a few weeks ago, I noticed at my neighborhood state store (that's what we call liquor stores in PA) that there is now a commercial version of lavender vodka, so if you're not at the age to grow lavender, lavender vodka is available in the marketplace. 

I really enjoy the flavor of lavender.  I'm currently working on a lavender cake coupled with lemon.  But, I've had a few misadventures (good thing Nerdy-Boy will eat anything!) and that recipe is not ready to share yet.

Here are 2 recipes to use your lavender vodka - one inspired by Diana and one of my own creation.

Peach Lavender Martini
3 oz Lavender vodka
2 Tbsps peach puree (fresh or frozen peach pureed in the blender)
simple sugar

Pour all ingredients into a martini shaker.  Shake to blend and strain into a martini glass.  Garnish with peach.


Sunny Lavender Martini
3 oz lavender vodka
juice of 1/2 lemon
simple sugar

Pour all ingredients into a martini shaker.  Shake to blend and strain into a martini glass.  Garnish with lemon slice.

Name the Pink Stove

The Pink Stove deserves a name.  Afterall, she works harder than anyone in the kitchen at Chez Isenhour-Patton. To only refer to her as the "Pink Stove" seems well, inadequate.

A few months ago, I asked my Facebook friends to help me name her and they gave me some great suggestions.  I've taken those suggestions and put them into a poll so that the Pink Stove Diary blogees can help me name her. (I'm the blogger, you're the blogees, right?)

Here are your choices:

• Hillary - Hillary Clinton is one of the most amazing people I know.  My Pink Stove is pretty amazing too.  Besides, who wouldn't want to be named after the Secretary of State.
• Elmira - A family name.  The Pink Stove is made by The Elmira Stove Works.
• Pinky Tuscadero - A hat tip to Fonzie's girlfriend in the 70's television show "Happy Days".  Oh and I guess because The Pink Stove is pink.

So here's your chance - make your voice heard!  Vote Early!  Vote Often!

Eggplant Extravaganza

I'm going to start off with a disclaimer - I'm not big fan of eggplant.  It's one of those vegetables that I won't go out of my way to purchase or order in a restaurant.  If one is put in front of me, I'll figure out something to do with it.  Our CSA (community supported agriculture) Cooperative put one in our delivery this week (again). 

Eggplant parmesan is no doubt a tasty dish - but frankly, mine never compares to the gooey deliciousness that my buddy T.J. creates annually for Italian Night on Bald Head Island.  So I figure, why bother.

I wanted to pair my eggplant with flavors that I REALLY love.  I recalled a dish I was served several years ago at a restaurant in DC that included goat cheese.  Is there anyone that doesn't love goat cheese?  (If so, there is something seriously wrong with you and you should seek immediate help.) I also love tomatoes and since our CSA has been very generous with tomotoes the past few weeks - I got to work and this is what I came up with.  Good and healthy - not bad for a vegetable that is probably underestimated by not only me - but others as well.  Of course, goat cheese makes anything better!

Next Up - Lavender Martinis - that's what I'm talking about - ingredients I love working with!

Eggplant, Tomato and Goat Cheese Stacks
1 eggplant - sliced into 1/4 inch rounds
3 Tbsps of balsamic vinegar
3 Tbsps of extra virgin olive oil
3 cloves of garlic - crushed
salt and pepper to taste

2 medium tomatoes sliced
1/2 cup goat cheese - crumbled
fresh basil leaves - chopped

Slice the eggplant and place on paper towels.  Salt and let sit for at least 30 minutes.  This pulls the water and the bitterness out of the eggplant.

In the meantime, prepare marinade by mixing the balsamic vinegar, olive oil and garlic in a bowl.  Salt and pepper to your liking.  Pat and dry the eggplant with a paper towel.  Cover and marinate the eggplant for at least 30 minutes (the longer the better!)

Grill each side of the eggplant on a medium hot skillet for approximately 5 minutes.

Place eggplant in a baking dish and top with a slice of tomato, goat cheese and basil leaves.  Finish in a 350 degree oven for 15 minutes or until the cheese is soft and just starting to melt.

Community Supported Agriculture

This is a shout-out to Coummunity Supported Agriculture (CSA).  I mentioned our CSA in my Eggplant, Tomato and Goat Cheese post. 

If you are not familiar with CSAs, you can learn about them here.   http://www.spiralpathfarm.com/.  This is the web site of the one that Nerdy-Boy and I joined this year with our friend Mia.  We split a medium share between the three of us.

My sister and her husband joined a CSA in KC several years ago - at the time I thought it was kind of a hippie thing to do - but, whatever.  Not surprising, the big sister is always one step ahead of the rest of the world.  Each week we get a basketful of fresh, flavorful vegetables grown by a local family farm delivered (yes I said delivered!) just a few blocks from our house.   Less obvious than the socially responsible and healthful reasons for joining the CSA, it has also challenged my culinary skills (i.e. creative ways to use eggplant and a gazillion peppers and tomatoes) It's been a money-saver and I have not been so wasteful with purchasing a lot of so-so produce at the grocery that I never get around to preparing.  Good for them, good for us and good for the environment.

In another universe, I'd be an earth woman, planting a bountiful harvest each year.  But, if Nerdy-Boy had to depend on me to grow our food, he would be back to eating a loaf of Wonder bread for dinner.  We'll be joining the CSA again next year - you should too.

Sage Pumpkin Penne for a Cause

My friend Lyn is an amazing woman - in so many ways. She does pretty much everything well - entertaining is no exception. Sure she lives in an indescribable, amazing home - The Spirit of Avalon - but that's not what makes her parties special. Lyn is one of the best hostesses I know and in every dish she presents to her guests, you can taste just how much she wants you to enjoy yourself.

Avalon hosts a number of events each year - fundraisers for worthy causes and Democratic organizations and candidates - even Al Gore AND Joe Biden. A few weeks back, I helped her with an event for Senator Tom Harkin (D-Iowa). Most notably, Avalon was the site of our wedding 5 1/2 years ago.

I wish I lived in KC just so I could be her sous chef. I was flattered when she asked me to help her come up with an additional dish for an event she is hosting later in the month. Friends in KC - check it out and if you can support The Innocence Project - please do.

http://www.themip.org/index.php/front-page-event-list/details/5-fall-fundraiser

This week I'm trying out a couple of recipes for her - including this unusual and quite tasty Sage Pumpkin Penne. I love recipes that call for herbs I have in my garden. In this one, I used two - sage and chives. The pumpkin and sage are so great together - it's like they were meant to be. I used Sweet Italian Turkey Sausage, but, this recipe could easily be made without it for a fabulous vegetarian dish.

And it proves one of my theories about Nerdy-Boy - I can pretty much put anything over pasta and he will eat it. I did not tell him it was pumpkin until he asked for seconds.

Up Next - An eggplant, tomato, goat cheese thing I tried out for Lyn!

Sage Pumpkin Penne
1 box cooked penne (I always use whole wheat pasta)
2 Tbsps extra-virgin olive oil
1 lb Sweet Italian Turkey Sausage (bulk)
2 shallots - sliced
5 cloves garlic - chopped
1 cup dry white wine
1 cup chicken stock
1/2 cup heavy cream
12 leaves of sage - chopped
1 15-oz can pumpkin puree
1 cup Parmesan
salt/pepper to taste
chives to garnish

Heat a large skillet over medium high heat. Brown the sausage and transfer to a plate lined with a paper towel.

Cook the shallots and garlic until just tender - 3-4 minutes.

Add the wine and return the sausage to the skillet. Let the wine cook down for a few minutes.

Add the chicken stock and the pumpkin puree. Stir well.

Add the cream. Bring to a boil and reduce heat. Stir in sage. Add salt and pepper to taste.

Cook on low until sauce thickens just a bit - 15-20 mins.

Toss with penne. Top with chives and Parmesan.

Meet Nerdy-Boy

I'm probably going to be mentioning him on this blog every once and a while. He is afterall, my husband and chief-taster of whatever it is I concoct on the pink stove. He pretty much eats anything I put in front of him - as long as I don't tell him what's in it. (In fact, the next recipe I am going to post, proves this.) Why wouldn't he? Before-Mary, his dinner most nights was a loaf of Wonder Bread and a 2-liter bottle of Pepsi. He didn't flinch when I told him that the centerpiece of our new kitchen would be a pink stove, inspired by the pink Kitchen Aid he bought me. (I don't think I ever came clean on exactly how much said pink stove cost.)

Nerdy-Boy is a term of endearment. It fits and he knows it. His childhood bedroom had a sudo-Star Wars motif. I suspect he might have been a "Trekkie" but, he won't admit it to me now. He loves the History, Discovery, and Weather channels. Oh and the Geography Channel - he loves maps. Who knew there was a Geography Channel? He's an Eagle Scout. My mother would have loved him. He's the smartest man I know. Seriously. I adore him.

I once told the First Lady of Pennsylvania that she was married to the second best guy in Pennsylvania. She agreed with me.

Martini Pressure

I suffer from martini-pressure. No, not the kind associated with peer-pressure, (although that does happen now and again) but, the pressure to create flavorful and unique martinis. This ailment struck me about six years ago when my friend Jill and I began hosting a Goddess Party each year on the Winter Solstice. My task was to come up with a holiday martini for our night of girlfriend, merry-making. One year I turned my family on to Gingerbread Martinis and so now they have expectations as well. What's a girl to do! I suppose mixing and tasting martinis isn't the most awful task in the world.

This past weekend, I wanted to incorporate fall flavors for our dinner guests. I love the flavor of pears - and I've been especially pleased with the pear vodkas that have come out in the last couple of years. Luckily I had some pear vodka on hand. This is what I came up with.

I've done some creative things with lavender infused vodka this past summer (grown in my garden and thanks to a great idea from my sister!) - look for those martini recipes to come!

Pear Amaretto Martini
2 parts pear vodka (I had Absolut on hand, but, Grey Goose Pear Vodka is a lot more subtle)
1 part amaretto
1 part sour mix
Club Soda to top
Lemon slices

Mix the first 3 ingredients in a martini shaker. Shake vigorously to make it foamy. Strain into a martini glass. Top with a splash of club soda and squeeze a lemon slice over the top.

Yes You Will Die for this Apple Cake w/Caramel Sauce

So I really, really love to cook. If I didn't, I would have nothing to write in this blog and I certainly never would have purchased a pink stove. However, there is one thing I don't like about cooking -- and that is peeling and cutting up apples. I don't mind peeling and cutting up potatoes or cucumbers, but for some reason, I just simply don't like peeling and cutting up apples. I have nothing against apples -- except when I have to peel and chop them for a recipe. One of these days I'm going to teach Nerdy-boy how to peel and chop apples. Really.


This recipe is such an exception. Seriously - it is so good that I would peel and chop a dozen apples just to find this morsely goodness at the end of my fork. Fortunately, (for me) the recipe only calls for five apples.

Up next - Pear/Amaretto Martinis!


Apple Cake w/Caramel Sauce
from Real Simple

1 1/2 cups (3 sticks) unsalted butter - room temperature
1 cup granulated sugar
1 cup light brown sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
3 teaspoons ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon kosher salt
5 Granny Smith apples, peeled, cored and cut into 1/2 inch dice
2 1/4 teaspoons vanilla extract
1 1/4 cups chopped pecans (optional - I don't use the pecans - nothing against pecans, I just don't really like anything to interfere with the flavor of the apples.)


NOTE: I used Red Delicious apples once when I made this recipe and while it was good, the tartness you get from the Granny Smiths makes a HUGE difference. Use Granny Smiths!

Preheat oven to 325 degrees. Prepare a 9"x13" baking pan. You can butter and flour it - I prefer cooking spray.

In a large mixing bowl, using an electric mixer, cream together the butter, granulated sugar and brown sugar until light and fluffy - 3-5 minutes. Add the eggs, one at a time.

In another bowl combine the flour, baking soda, cinnamon, nutmeg and salt. Gradually add the flour mixture to butter, sugar, egg mixture. The batter will be very thick. Stir in the apples and vanilla (and pecans if you are using them).

Pour batter into baking pan and bake until toothpick comes out clean - 50-55 minutes. Let cool and use fork to poke hole in top of cake. Pour on warm carmel sauce. Serve warm or at room temperature.

Caramel Sauce

4 tablespoons butter
1/4 cup granulated sugar
1/4 cup light brown sugar
Pinch of kosher salt
1/2 cup heavy cream


In a saucepan over medium high heat melt butter. Add sugars and salt. Stir frequently for 2 minutes. Stir in the cream and bring to a boil. Cook, stirring constantly for 2 minutes. Remove from heat.

A Perfect Autumn Evening

Nothing is better in my mind than sharing a pot of soup and a couple of bottle of wines around the dining room table with friends on a cool autumn night. On Saturday, that's exactly what we did.

I'm not sure where I found this recipe for Pancetta White Bean Soup with Swiss Chard, but, I'm glad I did. I made some adjustments to highlight some of my personal favorite flavors (like thyme and garlic). The final verdict was this recipe is a keeper! It's probably one of the best soups I've ever made. It will definitely be making a repeat appearance on the table at Chez Isenhour-Patton in the coming months. Robert Oatley's 2008 Pinot Grigio brought by our friend CZ was a fabulous compliment! Of course we killed that bottle and moved on to Casas del Bosque Gran Reserva, a Chilean Chardonnay that I thought was perfectly creamy.

After dinner we retired to the rumpus room where we enjoyed a fun game of Apples to Apples that complimented dessert - an orgasmic Apple Cake w/caramel sauce and some pink bubbly (to match my pink stove) brought by my friend TC.

I'll share that recipe next.


Pancetta White Bean Soup with Swiss Chard

1 lb of dry white beans
1 lb of pancetta (unsliced)
4 sprigs of fresh thyme
2 Tbsps extra virgin olive oil
1 medium onion - diced
2 stalks of celery - diced
1 leek - diced
4 cloves of garlic - sliced
1 cup of white wine
1/3 cup of white wine vinegar
6 cups of chicken broth
2 cups of swiss chard - cut into strips
1 Tbsp fresh thyme leaves
1 Tbsp fresh parsley

Soak the beans overnight at room temperature.

The next day, drain and rinse the beans. Put in a large pot and cover with water. Add 4 sprigs of fresh thyme and 1/4 lb of the pancetta. Bring to a boil over a high heat and then reduce to low and cook until the beans are just tender - approximately 1 to 1 1/2 hours. Set aside to cool.

Dice the remaining 3/4 lb of the pancetta. Heat the olive oil over low heat. Add the remaining diced pancetta and cook until slighty brown - approximately 10 minutes. Add the celery, onion, leek and garlic. Saute over medium heat until onion is translucent - 3 to 5 minutes.

Turn up the heat to medium and add the wine and vinegar and boil until the liquid has reduced by half - about 10 minutes.

In the meantime, drain the beans and puree about half of them. Add to the soup pot along with the remaining whole beans. Stir well. Add fresh thyme leaves and parsley. (I'm a freak for thyme so I added about 2 Tbsps). Reduce the heat to low and simmer, stirring occasionally until the soup thickens - about 30 minutes.

A few minutes before serving, stir in the swiss chard.

Serve with freshly grated Parmesean.

Preparing and Sharing

Welcome to our home - specifically - my kitchen and my pink stove. I love everything about food - but, I especially like to prepare and share it. That's what this blog is about. The food I prepare and share - on my pink stove.