A B-lated St. Patty's Day....

http://www.youtube.com/watch?v=DKnqlw3AeY0&playnext=1&list=PL5B7563BA53E601B5

I had all of these fabulous ideas of what I wanted to do for St. Patrick's Day.  I wanted to cook a traditional Irish breakfast.  I wanted to try something new and I thought the research would be interesting.  That didn't happen because that requires planning and time got away from me this week.  I wasn't ready to throw in the towel just yet so yesterday I stopped by the Super Walmart for a few items and then bought some corned beef hash in a can and thought I could do an interesting spin on it.  But that was last night and that still requires some creativity, time and a whole lot of other stuff.   It just wasn't happening for me and some weeks are like that and I've learned not to force things.  But now, I have an opportunity largely due to my insomnia which has been actin up this week. :)  That alone, is worthy of a blog or two.   I realized I could still post something although St. Patty's day has ended for me but not yet for everyone in the world!  I found a You Tube video of Anthony Bourdain having breakfast in Ireland.  It was a very fatty, fried and funny breakfast served with Guinness.  Only Tony...

While I gathered my thoughts for this post, I chatted on facebook with my young friend Moriah.  Friend doesn't really describe my relationship with her and her family.  I've known her and her sibblings since they were babies and now they are all in college except for the youngest who is 15.   I lived with them for about a year when I was twenty something.  I'm probably more like a relative.  During this particular IM chat she called me Momma Karen.  We chatted about a variety of things, mostly things of concern to a college freshmen.  It is wonderful to see her grow into a brilliant beautiful young woman. 

One time, when Moriah was very young, I told her to stop doing something she ought not to be doing.  She silently walked away from me, looked over her shoulder and then swung at the air and said Humph!  She reminded me of a little old lady.   All she needed was a purse in her hand to swing at somebody...me.   I just said to her in a very low tone, staring her down and shaking my head back and forth, Moriah, that's not nice... don't do that.  She leaned against the sofa (with a gangsta lean) and stared me down.  I met her gaze with the same intensity until she decided to move on to something else or just got tired of looking at me.  Did I mention that she had only been on this earth for about two years?   That just told me that she would be who she is today...intelligent, vibrant and determined. 

On Moriah's facebook page today she wrote "I wonder if black people can be Irish..lol"  There were a string of comments that followed, mostly from black people, and they were harmlessly amusing saying I'm Irish today or accusing some of being Irish because of the hue of their light brown skin and having red hair.  Of course, others proudly claimed their Irish heritage. 

So Happy B-lated St. Patrick's Day to the Irish, those who are not and the undecided. 

This post is also a tribute to Moriah and her sibblings (David, Melanie and Joseph) because I love them and thought of them today.

Iron Chef America...My New Addiction

http://eater.com/archives/2011/03/07/emma-hearst-vs-michael-symon-iron-chef-battle-mozzarella.php

I just discovered Iron Chef America.  It has been on for at least four years.  I was aware of it but didn't feel compelled to watch.  I think the intro or previews to the show always seemed a little cheesy to me.  Then, on one fateful day, I must have left the tv on after a show I had been watching.  I had left the room and when I came back, it was in full swing.  I was immediately hooked. 

I think the first episode that I watched was about tuna.  Each chef had a huge tuna fish which required two grown men to carry over to their station.  It must have been almost as long and as heavy as either one of them.  I was fascinated watching them carve the tuna and the discussion about what can be rendered from the various parts of the fish.  And this is exactly why this show is my new addiction and why it works:

• The secret ingredient.   In the link I've attached, the secret ingredient was mozzarella and everybody probably thinks that they know a lot about mozzarella because of the cheese that is often used in pizza or lasagna.  However, it was interesting learning how the cheese was made which Chef Michael Symon demonstrated so well.  There are many uses of mozzarella and its bi-products.  The show is like taking a course in Food 101. 
• I love watching celebrity chefs sweat.  Let's face it, most of the cooking shows on tv are organized productions where the kitchens in which they work are spotless and the chefs are equally spotless.  You know that they are supported by a googob of sous chefs, make up artists, stylists and someone asking for more lighting on the eggplants because they look a little too dark.  These chefs are really sweating and I like it when they get flustered.  They really care about the food and the finished product.  In other words, passion towards anything is always compelling to watch. 
• Creativity.  It is amazing to see what the chefs come up with starting with basic ingredients.  I appreciate the process of watching each course come together.  I often wonder about the texture and aroma of each dish so I enjoy the judges and their feedback.  On one episode, Mo Rocca was one of the judges and he was funny and had his own spin on the food. 

I realize that I'm late to the party on this one since it has been on for awhile.  But if you haven't checked it out yet, you should.  And yes, I still find some parts of it cheesy.

Lighten up Paula Dean - Spinach & Bacon Quiche
I am a fan of cooking shows. I watch them the way my seventy-something parents watch the news and judge shows….Judge Joe Brown, Judge Judy, Judge Mathis, Divorce Court and Judge Alex. These are the ones that readily come to mind. They have their shows and I have mine. I don’t watch any particular cooking show or chef, I follow recipes.

Sometimes I talk at the chef and give my approval or skepticism about their approach. I’m always challenged to cook with ingredients I’ve not considered before such as fennel or broccoli rabe. Through ingredients and food, I also learn about people and culture.

I love to experiment with recipes. I often substitute ingredients for taste or to reduce calories and fat. One recipe that I’ve cooked a few times is Paula Deen’s Spinach and Bacon Quiche. I’ve never followed her original recipe. I have a hard time believing that one quiche needs a pound of bacon and a cup of heavy cream. There is no doubt in my mind that it is…as they say…truly deee---Lish! However, with a few simple changes, I know that I can come up with something comparable that is very tasty and satisfying. At the end of the day, I want my arteries and thighs to be happy.

Spinach and Bacon Quiche

Ingredients6 large eggs, beaten
1 cup of milk (1-2%)
1/2 tsp pepper
1 10 oz package of frozen spinach (thawed, squeeze out excess water)
6 slices of bacon, cooked and crumbled
1 cup of shredded Swiss cheese
1 pie crust (deep dish from the frozen section)

Directions
Preheat oven to 375 degrees F. Combine the eggs, milk, and pepper using a whisk or blender. Layer the spinach, bacon and cheese in the bottom of the pie crust. Pour the egg mixture on top. Bake at least 40 minutes. The egg should be set.

Cooking tips: Bacon can be cooked on the stove, in the microwave or in the oven. I prefer the oven because the grease is more contained and the bacon can be easily checked without disturbing. The original recipe calls for salt but the bacon and cheese provide enough sodium for this recipe.

For Paula Deen’s original recipe, visit http://www.foodnetwork.com/recipes/paula-deen/spinach-and-bacon-quiche-recipe/index.html