Snow? It's Sunny Over Here.....

That's right. Today's expected high is supposed to be 65 degrees here in Wonderland with lows in the 40's, that's been the norm for about a week-ten days now, but on TV all you see are these incredible videos of cars slipping and sliding while they ram into parked cars or anything in their paths. It would be fun to watch if you could forget there are people inside the cars and if you were them, it wouldn't be entertaining at all. I remember what it feels when your car glides on a sheet of ice, your foot is off the gas but the car's still accelerating and you've got no control. Don't miss that part, but I still miss winters and snow, even now.

But I must say that driving is easier under sunny skies, especially while still fighting a really bad flu bug we had going around this part of the country that reminded me of another Xmas gift we got a couple of years ago while living in Merida, Yucatan and the gift of Dengue Fever was our surprise. Same body aches, the kind that make it impossible to move or get out of bed, the "let me die now" kind..... Nothing you can take for it either, just aspirin and lots of Tequila (Ajua!!! at least that way you don't remember how bad it was, right?) I couldn't miss school yet being radioactive meant I had to stay home, so now I've got work to make up. TGIF!!!!! I could use the rest, so YAY!

Not to say that laying around doesn't mean your mind isn't working, especially under my current therapy program, I came up with some comfort food that may help ease "Winter Blues" or at least make up a little for them..... Spring's around the corner, we're on the home stretch and while you will be having lovely, cool springtime days we will be back in Hades..... just the way it is. Let's see what I managed to come up with, ok?

Hot Chocolate.- What's better than this for a cold night? Nothing, especially this one!

2 cups powdered sugar
1 cup cocoa powder (Dutch-process preferred)
2 1/2 cups powdered milk
1 teaspoon salt
2 teaspoons cornstarch
1 pinch cayenne pepper, or more to taste
Hot water or milk, your choice

Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water. Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

This makes 5 1/2 cups which you can keep in an airtight container and have on hand. If you don't like Cayenne, you could use cinnamon instead.
NOTE: For Adults: Add Bailey's, Caramel Vodka, Kahlua, Coconut Rum, Amaretto, Chocolate Liqueur or whatever you prefer...... so let the kids have their Quick while you indulge....
************************************

Homemade Marshmallows.- Once you've made your own, you won't want the bag ones anymore, they're great!

3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting
7 ounces sweetened shredded coconut, toasted

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup. Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly. Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.

Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.
NOTE: You can add food coloring if you like as well as flavored essences if you want a particular flavor and leave out the coconut, or create your own custom ones. Just think how much better S'mores will be with these.....
***************************************

For some reason soup just feels right during this time of year and with a flu bug, it's about all you can stomach for a while, but here's a great soup that the whole family can enjoy.....

Cream of Tomato Soup.- This can be a made-ahead soup too and will keep really well.

4 oz salt pork, diced (or bacon)
1/2 cup onion, medium chop
1/4 cup carrots, medium chop
1/4 cup celery, medium chop
1/4 cup flour
3 qt chicken stock, hot
2 lb tomatoes, canned
2 lb tomato puree

Sachet: Put in some cheesecloth and tie it up like a bundle, leave some extra string so you can tie it to the handle of your pot and make it easy to remove (or not).
1 Bay leaf
1/8 tsp dried thyme
1 clove, whole
3 peppercorns, whole, crushed

Cream Sauce: For finishing
2 qt heavy cream, hot (this can be decreased to suit your taste)
salt & white pepper to taste

In a heavy saucepot, render the salt pork or bacon so it releases it's fat. Don't get it too dark and remove it, leaving the fat in the pot. Reserve. Add the onion, carrot and celery and sweat these until softened only. Now add the flour to this and stir to combine well and cook the flour for a couple of minutes. Slowly add the stock, stirring, until it comes to a boil and you thicken the soup lightly without lumps.

Now add the tomatoes and the puree plus the sachet and let it simmer for about 1 hour. After that time you will strain the soup, use a food mill or an immersion blender, regular blender or your choice, so everything gets incorporated and the soup is silky. If you want a more rustic soup, then you could reserve some pieces of vegetables while the rest is blended to suit your liking, or just leave as is. We have it both ways.

If this is a make ahead project and you want to freeze this, stop at this point. Leave the last step for when you are ready to serve it and the soup is back to a simmer. Add the hot cream, give it a mix, season to your taste and let it incorporate for a minute or two.

NOTE: It doesn't matter if canned or fresh tomatoes are used and this soup is also great with any tomato sauce you make or have on hand. Just take whatever seasonings you've put into this and allow for it. I can also tell you I add so many little things depending on what's going on and his soup will take it. Some macaroni shells, rice, peas, green beans, corn, Basil, white wine, cumin, a little sugar, croutons, chicken, cheese, crab, lobster, fried tortilla strips, etc.
********************************************

How about adding a little spice to your life? Yum!.... here's a perfect example....

Spicy Black Bean Soup.- Economical, full of flavor and jut great!

2 lb black beans, made fresh or see the note below for canned
2 tbl olive oil
1 cup onion, diced small
4-6 garlic cloves, chopped
4 jalapenos / serranos or your choice, stemmed, de-seeded, chopped fine
4 tbl chili powder
2 tsp cumin, ground
2 tsp coriander, ground
1-2 Bay leaf
5 qt Chicken, vegetable stock
1 lb tomatoes, canned, drained and chopped (fresh can be used too)
Hot pepper sauce, optional and to taste
salt & pepper to taste
1 cup avocado, chopped
1 cup Pico de Gallo (tomato, onion, cilantro- small dice, combined)
1/2 cup sour cream, optional

Soak the bean overnight in cold water. Heat the oil in a heavy soup pot on med heat. Add the onions, garlic and peppers and cook on low heat until tender. Add the chili powder, cumin, coriander and bay leaf, stir to mix with the oil and vegetables.

Add the stock (or water) and drain the soaked beans and now add these to the pot. Cover and simmer until the beans are just tender. Once they are, add the tomatoes and continue to simmer 15-30 min until the beans are completely tender and all flavors have come together. Add salt and pepper and hot sauce, if you're using.

To serve: Add some soup to bowls, topped with the avocado and Pico de Gallo and a dollop of sour cream.
NOTE: If using canned beans then just cook the vegetables and seasonings, add the stock and simmer for 15-30 min for flavors to come together, taste it to insure, then add the beans, give it 5-10 min more and finish up.
***********************************************

Comfort means potatoes, doesn't it? Filling, warm, creamy and good, there's just something so "homey" about potatoes, right? Here are a couple of amazing potato dishes that could be the star of the meal almost by themselves......

Eggplant & Potato Stew.- The flavors in this dish are incredible! Colorful, nutritious, quick and great for the budget!

3-4 tbl oil
2-4 tsp cumin seeds
1 1/2 cups onions, chopped fine
2-3 tbl garlic, chopped fine
2-3 tbl ginger, grated fresh
1/2-1 tsp turmeric (if all you have is curry powder, then use this)
1 1/2 lb eggplant, peeled and medium dice
2 lb potatoes, peeled, medium dice
1 lb tomatoes, canned, chopped with their juice (fresh is good too)
6 oz water
4 tbl cilantro, chopped
salt to taste

Heat the oil in a saucepot over med heat. Add the cumin seeds and cook until they are aromatic (yes, you can tell), they will start to darken in about 15-20 seconds. Add the onions, garlic, ginger and turmeric. Cook and stir until the onions are tender and begin to turn golden. Add the eggplant and combine with the onions and saute 2 more minutes.

Add the potatoes, tomatoes and water. Cover and simmer until the potatoes are tender, stirring now and then, plus you can add a little more water if the potatoes are dry and not yet done. Stir in the cilantro and season.
NOTE: I have used this in the past as a base for a vegetarian (and non-vegetarian) casserole that gets raves every time. Add more vegetables if you like, yogurt, chilies too. If you want a meat based one, pork or beef are great (how about using that leftover pot roast, carnitas or whatever you've got, it will be great. Want more sauce? Add more liquid, more tomatoes, some yogurt and mix it in. Increase seasonings and you're done.
***************************************

We all know about scalloped potatoes right? Here's another take on this old time favorite that will make you sit up and take notice. It's amazing!

Gratin Dauphinoise I.- Leave it to the French to do it up. Decadent and the creamiest ever!

5 lb potatoes, peeled and sliced thin like potato chips (have a mandolin or food processor?)
2-4 tsp salt
2-5 garlic cloves, chopped fine
1 qt heavy cream
1 pt milk
white pepper to taste

In a large bowl, put the sliced potatoes in the salt and garlic and toss. Mix the cream and milk in a saucepot and bring to a boil, it should be hot, season with some pepper. Butter a large lasagna pan or baking dish and arrange the potatoes, slightly overlapping edges, in layers until all potatoes are gone. Pour the milk mixture over the potatoes and place in a 400F oven for about 30 minutes or until the potatoes are tender and the sauce is thick.

The sauce will thicken as it cools, but if you make a large serving of this, you might want to add 1/4 cup of flour to the salt, garlic mix when you toss so you guarantee it will jell and serving can be improved.

Gratin Dauphinoise II.- An even better variation of this dish that you have to try.

3 lb potatoes, peeled and sliced into very thin slices
salt and white pepper, to taste
nutmeg, to taste (but don't overdo)
1/2 lb Gruyere cheese, grated
1 pt milk
1 cup heavy cream
3 egg yolks

Butter a baking dish. Layer the potatoes into a single layer, slightly overlapping. Season with salt, pepper and very little nutmeg. Sprinkle some cheese. Repeat the layers until done with the potatoes and you have 1/4 of the cheese left.

Combine the milk and half the cream and heat to a simmer. In a small bowl place the yolks and add the remaining cream and beat to combine. Add a little hot cream into the yolk mix and combine well. Now add a little more and mix again, do it once more and now incorporate the yolk cream mixture all together and pour over the potatoes. Top with the cheese you have left.

Bake, uncovered, at 350F until done, golden and tender potatoes, about 40-60 minutes. Check after 35 min and pierce with a knife to check tenderness of potatoes. Enjoy!
************************************

We had the Gratin Dauphinoise II yesterday. Amazing! which is why I included it on here. I could have just had this for dinner by itself, but I made a small Caesar Salad and we were all very satisfied and happy. Today feels like a soup day so I am digging in my pantry to see what delights I can discover lurking there..... we will be moving (Oh no! not again..... but better apartment, much closer to school (Hallelujah! the commute is a killer...), an extra bathroom with Roman tub (heaven!) and separate laundry room right off the gourmet kitchen (Yay! more than two people will fit in there...) so we're looking forward to it, plus we'll be in a great part of town, Summerlin, but moving is moving and no getting around THAT fact, heh? So gypsies we remain.... later....