Contest Winner

Just a quick post to announce the winner of the Third Thursday Community Potluck Cookbook, and it's Joanne of Eats Well With Others. Congratulations, Joanne! I'll be in touch about making arrangements to send it to you. Hope you love it as much as I do!

Thursday's Child: Los Tarrales Reserve, Guatemala

As we travelled from the western highlands in Guatemala back to Lake Atitlan, we spent a night at Los Tarrales Reserve. For us, it was a pleasant one-night stay to break up a long drive, but for most of the other patrons it was the endpoint of a pilgrimage.

Los Tarrales is one of the best-known places in Central America for bird-watching. Its location in the lowlands, next to a 3500-metre volcano, makes it home to a huge variety of bird species. (Their website lists 340 birds sighted on the property.) On one of the advanced trails, a skilled birder might see close to 100 species in a single day.

While we were there, apparently the place was full of American and English ornithologists. I say apparently, because bird lovers tend to keep different hours than we do. We went down for dinner at 6:30, and had the dining room completely to ourselves. The others had eaten early and retired to their rooms to prepare for an early morning.

How early? Well, we were up for a pre-breakfast walk around the lake and forested area adjacent to the main buildings. With the assistance of one of the guides, we saw (and heard) a variety of birds, including the lovely Blue-Throated Motmot, the Turquoise-Browed Motmot, and the Cinnamon Hummingbird. However, the really serious birders had been up since 3 a.m. to get to the upper reaches of Atitlan Volcano as early as possible, to search for the elusive Horned Guan and other varieties.

Lest you think our hike was some gentle stroll, I hasten to assure you that our trail was sufficiently dense that Andrew got lost, and our guide had to double back to bring him to the breakfast table safety.

Cookbook Giveaway

I'm sometimes asked to review books or products on my blog. Most of the time I'm not interested. My blog isn't intended to be a business, and I write my posts about the recipes and cookbooks I find on my own.

I was happy to make an exception for today's post. My blogging friend, Nancy Vienneau, has just published a cookbook that I'm excited to share with you. Each section of Third Thursday Community Potluck Cookbook focusses on one month, and uses the ingredients that are at their peaks in that month. Nancy ran a catering company for sixteen years and still writes for several food publications on a regular basis. Beyond that, she has given much back to her community. She teaches cooking classes at the food bank, and is a huge supporter of local farmers' markets.

There were so many recipes in this book that I was eager to try. The Smoked Gouda and Spring Pea Risotto, and the Green Beans and New Potatoes in Mustard Cream, both sounded wonderful. The Spring Greens with Crispy Herbed Goat Cheese Croquettes have my name all over them. In the end, I couldn't pass up this lovely seasonal Cornbread Panzanella with Real Ranch Dressing. I substituted roasted peppers for the tomatoes in the original recipe, but otherwise stayed fairly true to Nancy's version. It was delicious! The cornbread panzanella was a lovely twist, and when matched with colourful vegetables and homemade dressing, made a vibrant salad that I can't wait to make again.

Nancy's publishers, Neilson Books, have generously offered to give a copy of her book to one of my readers. If you're interested in participating, just leave a comment below. If you want to enter a second time, tweet about the contest and let me know you've done that in a separate comment. The giveaway ends at midnight, EDT, on Saturday, June 21, and I'll select a winner by random number on June 22. The contest is open to residents of Canada and the United States.

Although I received a copy of this cookbook to review it, all the opinions I've expressed are my own.

Cornbread Panzanella with Ranch Dressing

(adapted from Third Thursday Community Potluck Cookbook by Nancy Vienneau)

1. Cornbread Croutons

1 1/2 cups cornmeal

1 cup all-purpose flour

1 Tbsp sugar

1 tsp salt

2 tsp baking powder

2 large eggs

1/2 cup butter, melted

1 cup milk

2. Ranch Dressing

1/2 cup buttermilk

1/2 cup mayonnaise

2 Tbsp fresh lemon juice

2 green onions, chopped finely (white and green parts)

1 Tbsp chopped fresh flat leaf parsley

1/4 tsp salt

pinch black pepper

3. Salad

4 large peppers (I used two red and two orange)

1 cup cubed zucchini (one medium)

1/4 cup chopped red onion

1/4 cup chopped fresh basil

salt to taste

Cornbread Croutons

Ranch Dressing

For the croutons: Preheat the oven to 350 degrees. Butter a 9 x 13 inch baking dish and line with parchment paper. In a large bowl, whisk together the cornmeal, flour, sugar, salt and baking powder. In a small dish, whisk together the eggs, melted butter and milk, then add to the dry ingredients. Stir to combine but do not overmix. Pour in the baking dish and bake until golden brown, about 20 minutes. Allow to cool. Cut into cubes and spread on a baking sheet covered with parchment paper. Toast in a preheated 350 degree oven for 15 minutes, tossing twice during cooking to ensure even browning.

For the Ranch Dressing, combine buttermilk, mayonnaise, lemon juice, green onions, parsley, salt and pepper. Whisk until smooth and creamy. Taste for seasonings and adjust. (This recipe gives more than enough for the salad. Leftover dressing will keep refrigerated for a week.)

Roast the peppers (see instructions here).

Cut peppers into bite-sized chunks. Place in a large bowl with zucchini, onion, basil, salt and pepper. Add 2 cups of cornbread croutons. Pour Ranch Dressing over the croutons and toss well. Serve immediately.

Thursday's Child: Carnegie Deli, New York City

The first time Andrew and I travelled to New York, it was with our dear friends, Colleen and Garth Jay. We have many great memories from that trip, including Garth's attempt to win a disagreement with a New York taxi driver. (He didn't.) But one of the longest-lasting memories was of our breakfast at the Carnegie Deli.

I was four months pregnant with my oldest daughter at the time, and it was a great pregnancy. In fact, the only time I experienced morning sickness during the whole nine months was at the Carnegie Deli. I'm not sure what set it off - it certainly wasn't the food, for it hadn't even arrived. Perhaps it was the sight of Garth attempting to win a disagreement with the waitress. (He didn't.) I believe he was in the midst of trying to substitute French fries for hash browns when I felt the sudden urge to visit the ladies' room. Despite my sickness, I had fond memories of the deli with its celebrity photos lining the walls and enormous plates of food.

What a pleasure it was to return to New York over Christmas, and take the young lady who had visited in utero, along with her sister. We waited in line in the rain to get a table for a late lunch after seeing the Rockettes Christmas show. Celebrity photos still lined the walls, and the food was still abundant. People may grow up, but some things - like the Carnegie Deli - never change.

Black Bean Burger Quesadillas

"Max stepped into his private boat and waved goodbye and sailed back over a year and in and out of weeks and through a day and into the night of his very own room where he found his supper waiting for him - and it was still hot."

- from Where the Wild Things Are, by Maurice Sendak

What better way is there to show your love than by serving a hot supper? Especially if that hot supper is  something as delicious, and as healthy, as these black bean burger quesadillas. The combination of black beans and quinoa makes these the best veggie burgers I've ever eaten, and turning them into quesadillas makes a meal that's one of my favourite leftover ideas ever.

Black Bean Burger Quesadillas

(adapted from  Bake Your Day) 

Ingredients:

2 tsp olive oil

1/4 cup white onion, chopped

1/4 cup red pepper, chopped

1/2 tsp ground cumin

pinch salt

2 leftover cooked Black Bean Burgers (note: you can use uncooked burgers instead, but crumble them and cook with the onion mixture)

4 large tortillas

1 cup shredded mozzarella or cheddar cheese, divided

Salsa (to serve)

Directions:

Heat the oil in a medium frying pan.  Add the onion, bell pepper, cumin, and salt, and saute for about 6 minutes, until the onion and pepper are tender.  Add the leftover black bean burgers and break them up to resemble ground “meat”.  Cook until warmed through.  Remove from pan.

Spread one quarter of the black bean mixture over the tortilla, then sprinkle 1/4 cup of the cheese on top.  Fold the top of the tortilla over.  Repeat with remaining tortillas.  Cook for 3 minutes over medium heat until the outside is nicely browned and the cheese begins to melt.  Flip and continue to cook until the other side has browned. 

Serve warm with salsa.

Thursday's Child: Sleeping in a Cave, Cappadocia, Turkey

We've stayed in some memorable hotels, but one of our most unique accommodations was a cave - that is, a cave hotel. Sacred House in Cappadocia, Turkey was carved from the side of a rock, with good reason. There is historical precedent for cave dwellings in this part of the country.

Cappadocia, located in central Turkey, was a frequent target of foreign armies. The Lydians, the Persians, the Greeks and the Romans were just some of the conquering nations. Because the region was so often under siege, and because the early Christians in the area were subject to persecution, Cappadocians soon learned that the safest place to hide was in a warren of caves, where houses, churches and public spaces were all cut out of the rock. Elaborate defences were constructed to allow these cave dwellers to counterattack their aggressors.

Our stay in a cave hotel was a little more comfortable. Although it was unseasonably cool when we visited, our cave lodgings were above the ground, and in a setting that was full of light. The courtyard was framed by medieval art and sculptures, and a gentle snowfall christened it with a fanciful quality. We might have been living in a legend, so ethereal were our surroundings.

Most of the rooms were accessed off the central courtyard and had names that stirred our imaginations. We stayed in "Anka's Lair" (Anka is the Turkish word for phoenix) and the "Old Chapel"; other choices included "Byzantium Treasury" and "Fairies Nest."

One of our best memories of the trip was at bedtime, when I joined the girls in their room and read a chapter from one of their favourite books, Fablehaven. The mythical creatures and fantastic adventures in the book suited the Cappadocian landscape perfectly.

Rock-hewn walls and fabulous bathtubs don't have to be mutually exclusive:

Anniversary

Andrew and I are celebrating our 23rd wedding anniversary today, and went out to dinner last night. Andrew took the selfie above to commemorate the occasion. He did a little better last night than on Mother's Day, when he was trying to figure out his new camera phone. Instead of taking a photo, he took a video - shot sideways - with him saying "I'm pretty sure that one worked out."

When you've been married for twenty-three years, it's important not to get into a rut. And it's important not to let yourself get into a cooking rut, either. Keeping a blog since 2010 has encouraged me to try new recipes, from new cookbooks, and has helped me stay out of that rut. Fast, Fresh and Green, by Susie Middleton, is one of my favourites. It has a great selection of wonderful ways to serve vegetables, that just might make your side dish the star of your meal. Andrew absolutely loves these mushrooms, and I do too. I'll be serving them tonight, for our anniversary dinner at home.

Mahogany Mushrooms

From Fast, Fresh & Green:

1 Tbsp soy sauce

1 Tbsp fresh lemon juice

2 tsp dark brown sugar

2 tsp ketchup

1/2 tsp Worcestershire sauce

1 Tbsp water

1 Tbsp unsalted butter (first amount)

2 Tbsp extra-virgin olive oil

1 pound cremini mushrooms (quartered if large, halved if small)

1/2 tsp kosher salt

1 Tbsp butter (second amount)

2 tsp minced fresh garlic

In a small bowl, whisk together the soy sauce, lemon juice, brown sugar, ketchup, Worcestershire sauce and water.  Set the bowl near the stove.  Put a shallow serving dish near the stove as well.

In a 10 inch straight-sided sauté pan, heat 1 Tbsp of the butter with the olive oil over medium-high heat.  When the butter has melted, add the mushrooms and salt, stir right away, and continue stirring until the mushrooms have absorbed all of the fat.

Let the mushrooms sit and cook for two minutes, then stir once.  Don’t worry, the pan may look crowded and dry, but keep the heat up at medium-high.  Let it sit and cook, stirring infrequently (they will squeak when you stir them), until the mushrooms are shrunken, glistening, and some parts have developed a deep orange-brown colour, about 10 minutes.  (The bottom of the pan will be brown.)

Turn the heat down to low, and add the garlic and remaining 1 Tbsp butter.  Stir and cook until the butter is melted and the garlic is fragrant, about 30 seconds.  Whisk the soy sauce mixture again and very carefully add it to the pan.  You’ll need to scrape out the brown sugar, but don’t stand directly over the pan as there will be sputtering.  Stir and cook just until the liquid thickens slightly and coats the mushrooms, 15 to 20 seconds more.  Quickly transfer the mushrooms and all of the sauce to a serving dish. 

*

And this outtake shows maybe he doesn't have the camera entirely figured out yet:

Happy anniversary, Andrew!