The Last Wife Of Henry VIII...Food For Thought

"The Last Wife of Henry VIII", by Carolly Erickson isn't the last book I have read, but it is the one that first came into my mind for the new Food For Thought series. This new site is the brainchild of Jain at Once in a Blue Moon. Jain has creatively combined her avid reading with food blogging. In her words, Food For Thought is "where pages from your book magically mix with the kitchen and your camera..." I have always loved reading historical novels as they bring history and people to life. "The Last Wife of Henry VIII" begins when Catherine Parr is a fresh 7 year old in the retinue of Henry's first wife, Queen Catherine of Aragon. As we move through Catherine Parr's life and loves, she watches the fates of Henry VIII's wives. They have been described, in order, as "divorced, beheaded, died, divorced, beheaded, survived". Catherine Parr is the survivor, but mainly because Henry died during their marriage. Before their marriage, she rued his attention since it would almost certainly mean death and at the very least unhappiness if they married. They of course did marry, at Henry's request. There was never a choice when Henry wanted something or someone. The power and gluttony of Henry VIII knew no bounds as he changed the course of political and religious history. The marriage of Henry and Catherine Parr was celebrated in the extravagant and grand style of the King, with an underlying fear of her fate. Carolly Erickson tells this part of history as if she had been there to witness it all. I definitely recommend this book, as an escape read with the reality of history.The Kings court often celebrated with game and fish, served on large shiny silver trays. I made a Cornish Game Hen with a Rice Stuffing. I put in dried cherries, apricots and a peppery herb mix. The sweet fruit of the Queen and the peppery spice of the King mingle well together. And it had to have some wild rice, as well! I served it on a large silver tray with a reminder of the fate of previous wives in the background. And, Oh....you'll need a nice sharp knife for the carving. Cornish Game Hen with Rice, Mushroom and Dried Fruit Stuffing

1 1/2-1 3/4 pound Cornish hen, rinsed and patted dry inside and out

For the stuffing:
2 tablespoons brandy
1/4 cup dried and pitted, tart Montmorency cherries (unsweetened)
1/4 cup dried apricots, rough chopped in 1/4 inch dice
1 tablespoon olive oil
8 ounces Baby Bella mushrooms, wiped clean and coarsely chopped
1/2 cup chopped onion
1 clove of garlic, finely chopped
3 cups cooked, mixed brown and wild rice
1/4 teaspoon dried herb de Provence
1/2 teaspoon chopped fresh rosemary
1 tablespoon pink peppercorns*
1/16 teaspoon ground nutmeg
dash of cayenne pepper, (optional)
salt and pepper
*may substitute 1 teaspoon (or to taste), coarsely ground black pepper.

Soak the cherries and dried apricots in the brandy until plump, about 2 hours.

Heat the olive oil in a large skillet over medium heat and add the onion, mushrooms and garlic. Saute until the onions are translucent and the mushrooms are cooked, about 10 minutes. Add the plumped dried fruits into the mushroom onion mixture and stir. Cool to room temperature. In a large bowl mix all of the stuffing ingredients together and lightly stuff the inside of the Cornish hen. Place remaining stuffing in a medium baking dish. Put the hen on top and sprinkle with freshly ground pepper and a little salt. Lightly cover any exposed stuffing with aluminum foil. Roast in a preheated 350 degree oven for about 1-1/2 hours, until the temperature if the hen is at 180 degrees (internal temperature) and it is golden brown. Check while roasting and cover any parts that are getting too brown with aluminum foil. When done remove from oven and let rest for about 10 minutes before carving.

Garnish with fresh cherries, apricots and fresh rosemary sprigs, if desired.

Serves 4.

Cornish Game Hen with Rice, Mushroom and Dried Fruit Stuffing recipe, click here.

And The Winners Are.......

Using a highly technical method, I pulled out my summer straw hat and put all of the printed comments from my post in it. They were all neatly folded, with followers names in twice. After tossing them around, I closed my eyes and drew 2 names. And the first one was (ironically she was the first one to comment).....Then the second one was.....I really enjoyed this giveaway. I'm never sure who is out there and was touched by the comments. Each blog post is a labor of love. I am in awe of all of the sharing in the food blogosphere. Even though I am fairly new to this, I feel like I know so many of you as we all connect and share through our day to day cooking, eating, travels and life in general. So, I thank all of you for enriching my life. Linda, I'll be sending you the Himalayan Sea Salt with Grater and Fleur de Sel. Kate from A Spoonful Of Thyme, I have your Fleur de Sel all set to go! Ladies, I just need your addresses and I'll have them in the mail. Please just email your addresses to me by using the email link to the right on the main page.

Thanks for stopping by, it is a pleasure to hear from each and every one of you.

Linda...Congratulations and thanks for your kind comments! I hope you enjoy your gift. I think I'll have to do a post on using the Brigitte cookie cutter. It is really fun and just a few techniques make it more successful.

Claudia...thank you, I love photography and was thrilled to share some of my son's work. I have stacks of cookbooks and cooking magazines, and haven't put a dent in them. Yes, reading about it is a lot of the fun!

Food With Style...I wish I could avoid these cold realities! You live in paradise...so enjoy it wholeheartedly! Yes, I was working during this cold snap...layers...dress in layers :-) We are reaping the benefits of your reading through "Food For Thought". I'm looking forward to it's debut on January 16th.

La Table De Nana...Yes, I've seen the salt on your blog. Isn't it fascinating how many of us glean out the same treasures?! I've so enjoyed your blog and getting to know you. Once you mentioned it, I can see the same feeling in Zac's photos and "It's A Wonderful Life". I don't think he has seen it, but he is a very old soul. I'll check out the young blogger, Lucy. I love seeing the work of young people...the world through their eyes.

Chelsea B...Oh yes, tea, and lot's of it. I'm glad you started following. Lucky you in beautiful Washington. Thanks for your comment.

Karen@ Mignardise...I am glad you wouldn't use the salt on your steps :-)...in the UK some areas are using table salt for just that, as they have to save the other salt for the roads. Looking forward to meeting with you soon.

Micheleinkalispell...Oh, I've been to Kalispell, Montana and it's beauty is enough to warm the spirit...perhaps we walked by each other?! Cheers!

Melanie...thanks for following for so long! Barefoot Dream Blanket and cozy slippers? Ohhhh, I need those now!

Jill...I used to live in Marin County, CA years ago. There is no snow to shovel, just beautiful vistas. Aren't you lucky. Thanks for stopping by...I hope to keep feeding the soul.

Lori (All That Splatters)...I love to visit your site too, you are always inspiring and making me think about food in a different way. Your photos are great...you are too humble :-) Thanks for loyally following.

Mangocheeks...I hope to include Europe and the UK in my next giveaway, since I can mail from there. Oh, it has been cold in the UK!! A few days ago, I walked around London in the snow. It was so beautiful, but just a little too cold to stay out for long. I took a few risks with my camera by photographing during the cold and driving snow. I think I got a few good pics!

Linda (How To Cook A Wolf)...Oh, I am so glad many of us met through the Darlings! Everyone is just, well, Darling! Thanks for stopping by once again! Nancy...yes, we must speak warm thoughts through this cold snap...and cook! Thanks for the comment and for stopping by. Stay warm!

Nancy...thanks for the comment, I'm glad you like the photos! My hands are always cold, too. I'm such a wimp!

Amongst The Oaks...another lucky California soul! The chill is all relative...and it gives us a chance to make warm comfort food!

~~Ahrisha~~thanks for following...a high of 27? You could be in store for a lot of undercover time and many old movies! Enjoy!

My Carolina Kitchen...Yes, this is really good fleur de sel. I use it every day as a finishing salt. It is full of trace minerals so it is also good for you. My sister has been in Naples, FL all month, and has been bundled up too. Not like us northern souls. Stay warm, my friend.

Suburban prep...isn't that such a wonderful benefit of knitting? I hope it is something long! Thanks for stopping by.

Camille...I've never been to Vancouver, but it is on my list. It looks stunning there. You have the salt just like Monique. Great minds, as they say, think alike! Enjoy your salt and I'm glad you enjoy coming along on my travels!

Nancy Cook...OMG, Hot Buttered Rum!! Isn't that a brilliant idea! Thanks for following, and cheers!

Kate (A Spoonful Of Thyme)...Congratulations! The fleur de sel is yours! I was so happy to see your name drawn from the hat. The pink Himalayan salt is so cheery to look at, besides being tasty, I hope you get to try it sometime. Enjoy your gift.

Jess...Wow, Chicago can be so very cold. I remember once years ago in a layover hotel, I filled the bath tub with hot water just to try and get some more warmth. I absolutely love the city in spite of it. Stay warm and thanks for following!

Ju (The Little Teochew)...What a pleasure it has been to get to know you through your blog. You are a delight and it has been such fun to hear about you, your charming family and Singapore. What a coincidence that you just got the Himalayan salt! Do you have the grater, too? Thanks for stopping by, Ju.

Zurin...yes, isn't the pink salt so beautiful, like quartz. To be able to grate such a pretty spice over your food is such a pleasure. Thanks for the comment, Zurin!

Mary...The Fleur de Sel Caramels that I made just evolved from one thing to another. My son was instrumental in that too! I will be back to Paris regularly from April on, so I hope to bring more fun adventures this way. As I mentioned to Linda (our 1st winner), I think I need to do a post on tips I've learned working with the Brigitte cutter. It can be so much fun. Let's keep our fingers crossed to get rid of that afghan soon!

Ms. Humble...the Himalayan salt is so photogenic, that I can't take much credit. Thanks for following...It's fun to know you're there!

Martha...The Welsh Farmhouse Chicken is one of my favorites...and sure to shake that prairie chill! Thanks for checking in and I'm glad you went back to older posts!

Cheryl...what a treasure of memories you and your family must have all snuggled up together!! You are indeed blessed. Keep your eye out for the salt. Whole Foods has some, but in a slightly different form. Stay warm!

Cathy...and it is always a pleasure when you stop by. Thanks...I'll have to have another giveaway soon!

Sue (Someone's Mom)...I'm glad you saw my post on Food With Style. Jain does such a great job! I'm glad you'll be back!

The Cooking Photographer...Thanks for the compliment for my son's pics. He only shoots film and mostly develops his own. He thinks digital is a compromise! Maybe it is, but what a great compromise!! I would not have the patience for film now. You certainly have a solid background in photography...and it shows! I love your blog and have had fun watching your world. Be careful on that ice, now!

Hi, I'm Kimberlie...Yes, you'll have to make the caramels. The sweet and salty tastes together are a treat. You must've had a great time in Paris. Summer is just a delight there, although the city does empty out in August. Cheers!

Captain Kates...so glad you liked my Chocolate Mug Cake. I got so tenacious trying to perfect that idea. I KNEW there had to be a way to make it taste good. Warm chocolate is heaven to me:-) Yeah, you know you're a foodie when.......you get excited over salt!!

Jan...Ohhh...I love Mac 'n Cheese and Chili. I'm from Cincinnati originally and we take our chili seriously there! Thanks for stopping by!

Abagail...Oh, you'll love the Salt Caramel Molten Chocolate Cake! I served it with Caramel Swirl Vanilla ice cream...pretty darn good! Easy too. Just make sure to use a soft caramel and serve very warm. Happy eating!

Ry @ Sotto Il Monte Vineyards...It was funny, just before you made your comment, my son and I were discussing this post. I said I really liked the photo journalism part of blogging and asked him if he noticed how the black and white pics (he shot his with black and white film) switched to just color. I wasn't sure how that came across, so your comment seemed special ordered! Thanks!

xoxo Diane

Snow, Ice, Salt and a Giveaway!

Brrrr.....parts of Europe are in a deep freeze that won't ease it's grip. The United Kingdom is getting snow and ice they haven't seen in decades. Some areas have run out of salt and aren't expecting to be able to get any for a while. In one rural town, a man said his wife hasn't been able to get back home for 15 days (that's her story and she's sticking to it!) Asia is also setting records. Seoul, South Korea had a foot of snow in a 24 hour period which is a first. Here in the US, one storm starts up as another passes. Besides the skiers and children, the only one who really enjoys the snow is my neighbor's dog, Dakota! Florida citrus crops are in danger of freezing as frosty temperatures replace the balmy sun. At home in Massachusetts, my son Zac, went out with a friend last weekend during the storm and shot some photos around town as the snow fell. It was late into the night, and a cold, white stillness took hold as they witnessed the beginning of an unrelenting snow. The closed movie theater in town had an Edward Hopper-like appeal. His friend cross country skied as a lone car came by. A war memorial seemed to come alive as a winter battle and it's perils is envisioned. But I think it is time for the ice and snow to stop. What we need is salt (besides sunshine, of course), and lot's of it to melt away the icy chill! So I'm having my very first giveaway. Fleur de Sel...the French salt that is the flower of the sea. Ahhhh...did someone say flower.....and sea? And rosy chunks of Himalayan sea salt with it's own grater. They are sure to melt the ice from the heart of winter as they season your food. I can see the pink coming back into your cheeks now! So, crack the ice from your knuckles and leave a comment. How are you beating the chill? Mention you are a follower and I'll put your name in twice. I love my friends from outside of the US, but I can only ship within the 48 contiguous states and Canada. The first name drawn will receive the Fleur de Sel and the Himalayan sea salt and grater. The second name that gets drawn receives the Fleur de Sel. On my next post, I'll announce the winner. Stay warm, my friends.Thanks Zac, for your great B&W film photos.

A Fresh Sweet Start

Each new year brings another opportunity for a fresh start. A time to bid adieu to the past and start with a clean slate. This year we have a new decade before us as well. When I reflect on the past 10 years, I am amazed at the profound changes that have taken place in my life and in the lives of those close to me. There have been many "up" times, as my family hit milestones and worked hard for personal success, and everyday joys. There were some very dark "down" times, such as the passing of friends and family members. And who could have predicted that at the beginning of the last decade the worst terrorist attack in our history would've began at my city and my airline? So many changes came at once, and yes, I adapted. We all adapt and begin fresh chapters every year and some years are bigger than others. When I started this blog a little over a year ago with my friend Pam, the other "stew", we didn't know where it would lead. She has since begun her own blog, The Gypsy Chef, as we both develop our individual styles and ways of expressing them. While we wade through the chiaroscuro of life, it seems the fresh starts are the lightest. My new year began with snow that just hasn't stopped for days now.The snow seems to be saying, on this new year, this new decade, that it is giving a clean white covering to begin anew. So I took the que and hunkered down and made crisp, sweet white meringues, that resemble snow drops. Recalling a recipe from a cookbook that my neighbor, Kate introduced me to, I made a winter citrus treat with meringues and crème fraîche. The cookbook entitled, "Stir", is written by Barbara Lynch, a brilliant Boston chef. I changed a few of the ingredients to suit my taste (noted at the end of the recipe) and was pleased by it's sweet freshness, combination of flavors and visual allure. I was so inspired by the white purity of the crisp meringues that I have included them in my new look on this blog. I am beginning this new year with a clean and pure look, just like the blanket of snow around me. I also want to thank each and everyone of you who have commented, made suggestions or just sat with a cup of coffee or glass of wine and read my blog. I wish you a fresh and sweet start to this new year and decade.

Winter Citrus with Cumin Meringue and Whipped Crème Fraîche
(Adapted from "Stir", by Barbara Lynch)

For the citrus:
1/2 cup sugar
2 whole star anise or 2 teaspoons pieces
1 cinnamon stick
2 teaspoons whole cardamom pods (green or white)
6 assorted citrus fruit*, peeled, and segmented** (squeeze juice left in pulp and reserve that, too, for about 1 1/2 cups juice)
*Suggested citrus fruits are, Cara Cara orange, satsuma, a tangerine, a Meyer lemon, a ruby red grapefruit, and a blood orange.
**For video showing how to segment an orange, click here.

For the meringues:
3 large egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon ground cumin* (see note at bottom of recipe)
1/8 teaspoon kosher salt
1 cup sugar

For serving:
3/4 cup crème fraîche

To make the citrus:
In a medium saucepan, combine the sugar, 1/2 cup water, star anise, cinnamon stick, and cardamom pods. Bring to a simmer and cook until the sugar has dissolved and the spices have infused their flavor, about 10 minutes. Add the reserved citrus juice and return to a simmer over medium low heat until mixture has reduced by about half and is syrupy, about 1/2 hour. Strain and reserve the liquid. (Discard the spices.) If not using right away, refrigerate the fruit and liquid, covered.

To make the meringues:
Heat oven to 200 degrees F and line a baking sheet with Silpat or with parchment paper. In a bowl, with an electric mixer, beat the egg whites on medium speed until frothy. Add the cream of tartar, cumin,and salt. Gradually add the sugar and continue to beat until stiff peaks form.Using a large spoon, put dollops of the egg whites, about the size of a lime, on a baking sheet, leaving about 1 1/2 inches of room around each; you will make about 20 meringues.Bake the meringues until completely dry and crisp, about 4 hours. Ideally the crisps should not color or should color only slightly. (To test for doneness, take one out, let it cool briefly and bite into it.) Cool the meringues completely on a rack before storing in an airtight container. (If they seem even slightly warm when stored, they can get soft and sticky.)

To serve, beat the crème fraîche to medium peaks. Put a dollop on each of four rimmed plates or shallow bowls. Divide the citrus among the plates, being sure to include a few slices of each kind. Spoon the reduced citrus liquid over and around the fruit.
Garnish with a couple of meringues (you will have extra).You may make the meringues up to 3 days ahead. The fruit and reduced sauce can be refrigerated covered, 2 days before serving.

Serves 4.
2 Stews notes:
*For the meringues, I substituted the cumin for a combination of ground cardamom, ground cinnamon and cayenne pepper, that equaled 1/8 teaspoon when combined. I also omitted the star anise with the citrus, but that is my own personal taste. I made the meringues about half of the recommended size and preferred that size more. I added a few blackberries and pomegranate seeds for color and flavor.

Winter Citrus with Cumin Meringue and Whipped Crème Fraîche recipe, click here.

Crab Cakes With Piment D'espelette Alioi

Gingerbread, sugar cookies, truffles, scones slathered in butter and jam...oh my! I want seafood now. And the only cake I want is a crab cake :-) I think they'll be a perfect way to ring in 2010. I actually can't believe we are entering a new decade in what still seems like a new century. 2010 sounds too much like a year that you would enter in a time machine and not with the clink of Champagne glasses. Alas, the future is now and there is no time like the present to celebrate the day. These crab cakes are great as appetizers, a light meal or for brunch. I prefer mine to be made with top quality crab, with as little filler as possible so that the true star shines through. I was able to get some really fresh crab meat from Whole Foods, but fresh crab meat is available in large food stores in most areas. My favorite recipe comes from Tyler Florence who I have a huge foodie crush on. He just knows how to take a dish and give it his own flavor. His version is simply made and goes perfectly with a Champagne toast. I made an Piment D'espelette Alioi that I created with some experimentation. I used the piment d'espelette that I bought at a Paris food market this fall. To make the sauce quickly, I used prepared olive oil mayonnaise (for ease and also to not use raw egg yolks), piment d'espelette*, garlic, Dijon mustard and lemon juice. This comes together in a snap and any leftover is good on just about anything! For an Asian sauce, I also want to try some chili sauces that Ju, at The Little Teochew and Zurin, from Cherry on a Cake have brought to us. Take a peek at their posts, I'm sure you'll be delighted.

However you ring in the New Year, whether it is quietly at home or at a large party celebration, I wish you the very best for a safe, happy and healthy 2010. Happy New Year! Ching-Ching!!
Crab Cakes
(Adapted from "Tyler's Ultimate", by Tyler Florence)

Extra-virgin olive oil
1 onion, finely minced
2 garlic cloves, finely minced
1 pound jumbo lump crab meat
1 1/2 cups fresh bread crumbs (made from 3 or 4 slices of white bread with the crusts removed)
2 tablespoons mayonnaise
1 large egg white
juice of 1 lime
1/4 cup chopped fresh cilantro, plus whole leaves for garnish
Kosher salt and ground black pepper

Over medium heat, lightly cover the bottom of a frying pan with olive oil. Add the onions and garlic and cook for 5-7 minutes, until the onion gets somewhat caramelized. Put that into a bowl and fold in the crab meat, bread crumbs,mayonnaise,egg white, lime juice, and cilantro, mixing until just well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate and put them into the refrigerator to chill.

In a large sautè pan, just cover the bottom with olive oil and heat over medium heat. Add the crab cakes and cook for about 4 minutes on each side, or until they are nice and crisp. Loosely cover if they need more time to cook in the center.
Piment D'espelette Alioi

1 cup good quality olive oil mayonnaise
1 teaspoon, or more to taste, piment d'espelette**
2 tablespoons fresh lemon juice
3-4 garlic cloves, peeled and finely minced
2 teaspoons Dijon mustard
olive oil
*piment d'espelette is a mild chili pepper from the French Basque area of France. It has a mildly hot and slightly sweet round flavor.
**Ground cayenne pepper may be substituted, just use about half of the amount.

Into the mayonnaise, mix the pepper, lemon juice, minced garlic, and Dijon mustard. Stir to mix well. Drizzle in a small amount of olive oil to reach the consistency you prefer. Refrigerate until serving.

Makes one cup.

Piment D'espelette Aioli recipe click here.
Crab Cake recipe click here.

Please Come For Tea And Scones

Maybe it's the English in me or maybe it is the sheer comfort of tea and scones. I think it is both. Afternoon tea in Greenwich, England last week just warmed me to the soul. Scones with clotted cream or whipped cream and jam are referred to as Cream Tea. Since the USDA frowns when I bring clotted cream back into the US, I whip unsalted butter until it is light and creamy to substitute this delight. Strawberry or raspberry jam are traditionally served with the scones and cream. A nice hot cup of tea never had better company. Fruited scones have raisins or currants which I'm not crazy about. Today I tried golden raisins, which have a milder flavor, and I liked them. You may also put dried cranberries or cherries, or fresh blackberries or blueberries in them. They are not traditional, but they sure are good! There are many scone recipes around with different theories and mine comes from the old American standby, "The Joy of Cooking." I know a winner when I taste it.

Scones
(Adapted from the "Joy of Cooking")

Preheat oven to 450 degrees

Sift together in a large bowl:
1 13/4 cups sifted all-purpose flour
2 1/4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt

Cut into these ingredients, until the size of small peas, using a pastry blender or 2 knives:
1/4 cup cold butter

Beat in a separate bowl:
2 eggs

Reserve 2 tablespoons of this mixture. Stir into the flour/butter mixture and beat in:
1/3 cup cream
1/3 cup raisins, currants, cranberries or any other dried fruit that you desire
Put in any dried fruit and stir. Make a well in the dry ingredients. Pour the liquid into it. Combine with a few swift strokes. Handle the dough as little as possible, or it will be tough. Place on a lightly floured board. Pat into a 3/4-1 inch thick circle. Cut into 2 inch rounds or pie shaped wedges. Brush with the reserved beaten egg and sprinkle with sugar.Place on a greased or nonstick baking sheet and bake for about 15 minutes or until golden brown.Makes 12 scones. Serve with whipped unsalted butter and jam.
Scone recipe click here.