THE VILLAGE VOICE

" From December to March, there are for many of us three gardens ~ the garden outdoors, the garden of pots and bowls in the house, and the garden of the mind's eye ... " ~ Katherine S. White ~ 'Sweet May Memories' ____________ TUNA STEAKS with WASABI BUTTER ~ Repeat dinner adapted from Nantucket Open~House Cookbook (recipe featured in Diary of a Ho-Hum Housewife ) ________ 1/4 cup Hot chili sesame oil (House of Tsang ) 1/4 cup vegetable oil 1/4 cup Seasoned rice vinegar ( Nakano - red pepper) 1 Tbsp. brown sugar 1/4 cup soy sauce 2 Tbsp. chopped fresh ginger 3 cloves minced garlic 3 - 3 1/2 pounds (about 1 1/2 inch thick) ahi tuna steaks WASABI BUTTER 1/2 cup unsalted butter 1 1/2 tsp. green wasabi paste (or more if you like it hot) 3 Tbsp. chopped fresh coriander Whisk sesame oil, vegetable oil, vinegar, brown sugar and soy together. Stir in ginger and garlic. Pour over tuna steaks. Cover and marinate in refrigerator at least 4 hours, turning occasionally. ...

" If life is a bowl of cherries, then what am I doing in the pits? " ~ Erma Bombeck ~ 'Enough is Enough' ___________ WHITE CHOCOLATE 'CHERRY' SHORTBREAD ~ Loaded with lots of 'good stuff' to chase 'winter blues' away ____________ 1 1/2 cups flour 12 cup sugar 1/4 tsp. salt 1 cup unsalted butter 1/2 cup dried cherries 1/2 cup finely chopped pecans 1/2 heaping cup white chocolate chips Preheat oven to 325-degrees. Combine flour, sugar and salt in large mixing bowl. Cut in butter until mixture forms small crumbs. Stir in cherries and pecans. Form into ball and knead until smooth. Divide dough in half. On large cookie sheet, roll each section into 6-8 inch circles approximately 1/2-inch thick. Press edges with fingers for form scallop effect. With a knife, cut each circle into 12 wedges. Bake for 25-30 minutes or until centers are set and edges slightly brown. While cookies are baking, melt white chocolate over double boiler. Remove from oven a...

"February fill dyke, Be it black or be it white." ~ E. Holden ( Country Diary of Edwardian Lady ) ~ 'Eye of a Rose'

"February is merely as long as is needed to pass the time until March." ~ Dr. J. R. Stockton ~ Phalaenopsis Orchid ~ Cyclamen ~ Variegated English Ivy ~ 'Just another pretty face' (Phalaenopsis orchid)

~ Phalaenopsis Orchid ( Indoor Garden 'stars' ) ______________ CARAMELIZED ONION PORK TENDERLOIN with CHERRY CHUTNEY ~ A 'winner dinner' celebrating National Cherry Month, loosely adapted from COOKING LIGHT magazine. ___________ 2 (1 lb. or more) well-trimmed pork tenderloins coarse salt & freshly ground black pepper Marinade: 1 thinly sliced onion juice and zest of 1 lemon 6 Tbsp. dry red wine 2 crushed garlic cloves Dried Cherry Chutney: 4 cups dried tart cherries (or dried cranberries) 1 cup sugar 2 cup orange juice 1 1/2 cups red wine vinegar 1 cup diced Vidalia onions 1/2 cup raspberry vinegar 2 Tbsp. minced fresh ginger 1 Tbsp. minced jalapeno pepper 2 Tsp. cilantro 1 tsp. cardamom 1 tsp. ground cumin juice and zest of 1 fresh lemon 1 tsp. ground cloves 2 (3-inch) cinnamon sticks Caramelized Onions: 2 Tbsp. unsalted butter 3 cups thinly sliced onions (red or yellow) 1 tsp. sugar 1 cup dry red wine salt & freshly ground pepper to taste Combine ingredie...

~ 'Winter Beauty' (Cyclamen) ___________ CROQUE MONSIEUR STRATA ~ Make ahead and sleep in late. 2 Tbsp. unsalted butter 2 chopped onions 1 tsp. dried thyme 1 tsp. rosemary coarse salt & freshly ground black pepper 1 tsp. sugar 1 Tbsp. dry vermouth 3 cups (1/2-inch) cubed baguette 1 cup Boar's Head rosemary ham (or Black Forest) 1 1/2 cup grated Emmenthal or Gruyere cheese 6 organic eggs 1 1/2 cups half & half (or milk) 1 Tbsp. Dijon mustard 1/2 tsp. Hungarian paprika freshly chopped parsley Melt butter in saucepan and saute onions, thyme, rosemary, and salt & pepper until soft. Add sugar and vermouth and cook until caramelized , stirring often. Set aside. Combine bread, ham and half the cheese into onion mixture. Spread evenly into greased casserole. Whisk eggs with milk, Dijon and paprika. Pour evenly over bread and onion mixture. Sprinkle remaining cheese over top. Cover and set in refrigerator several hours or overnight. Bake in preheat...

Great Lakes Whitefish: The Great Fish " Michigan is surrounded by the largest freshwater system in the world, commonly known as the Great Lakes. With 6 quadrillion gallons of water, this amazing ecosystem is home to many species of fantastic fish, including the delicious and versatile Great Lakes whitefish.Michigan fishermen are out every day, early in the morning, on the pristine waters to bring back the freshest, best-tasting wild-caught whitefish for your plate. By choosing Michigan whitefish you are assured the most flavorful fish: packed with Omega-3 fatty acids that make it a powerhouse of nutrition." ~ Great Lakes Whitefish ~ Icy Sunset ( Great 'inland' lake ~ Hubbard Lake ) ________________ SESAME BROILED GREAT LAKES WHITEFISH with CHERRY SALSA ~ This delicious whitefish recipe, adapted from Great Lakes Whitefish , is paired with another of Michigan's finest offerings, cherries, making this 'trial & error' combo a recipe even 'fish haters...

" Each violet peeps from its dwelling to gaze at the bright stars above " ~ Heinrich Heine ~ Sweet Violets ( February Flower of the Month) __________ MAC & CHEESE ~ Comfy 'retro'' food (though often NOT low fat) never goes out of style and a 'once in a while treat' especially tummy coating on chilly February days. __________ 1 lb. ziti , penne (or favorite shaped pasta) 2 Tbsp. vegetable oil 1 diced red pepper 1 diced yellow, orange or green pepper 4 cups milk 1/4 cup unsalted butter 6 Tbsp. flour 1 tsp. Hungarian paprika 1/2 tsp. coarse salt 1/2 tsp. white pepper 8 oz. grated white Vermont cheddar 8 oz. grated medium Pinconning Cheese * 1/2 cup (or more) shaved Parmesan 1 Tbsp. chopped fresh parsley Preheat oven to 350-degrees. Bring large pot of salted water to boil. Add pasta and cook at a rolling boil until almost tender, about 10 minutes. Drain and rinse under cold running water. Drain well. Toss with 1 Tbsp. oil and set aside. Heat remaini...

~ Phalaenopsis Orchid Throat _____ CHERRY CLAFOUTIS 'LIMOUSIN' ~ Clafoutis or clafouti (pronounced kla -foo-TEE) is a French country cherry flan from the Limousin region of France. Best made during cherry season but with good quality canned cherries available , this dessert or brunch recipe can be enjoyed year-round. _________ 1 - 1 1/2 lbs. pitted cherries, (drained if using canned) 3 organic eggs 1/2 cup sugar 1/2 cup melted unsalted butter 1 cup flour 1 cup milk 1/2 tsp. vanilla 2 tsp. Kirsch (cherry brandy) 2 Tbsp. powdered sugar Preheat oven to 400-degrees. Beat sugar and eggs together until light in color. Gradually whisk in butter until incorporated. Add flour all at once and whisk until batter is homogeneous. Slowly pour in milk, a bit at a time. Add vanilla & Kirsch, mixing well. Place pitted cherries in buttered 9-10 inch glass or earthenware baking dish. Pour batter over fruit. Bake approximately 30-40 minutes until slightly browned and almost completely se...

"Everything Old Is New Again" ~ 'Retro' AFRICAN VIOLET __________ FILLET of SOLE with MUSHROOMS & GRAPES ~ 'Retro' recipe from the 80s ____ 1/2 pound sole fillets 1 Tbsp. unsalted butter 3 large sliced mushrooms 3 sliced green onions 1/4 cup finely diced red pepper 24 seedless grapes 1/4 cup sour cream 1/4 cup real mayonnaise juice of 1/4 lemon Preheat oven to 350-degrees. Generously butter au gratin shallow dish. Arrange fish fillets in dish. Melt butter over low heat. Add mushrooms, green onion, and red pepper. Saute until softened. Add grapes, stirring gently. Add remaining ingredients and blend well. Spoon over fish. Tent with foil and bake until fish is flaky and sauce is heated through, about 20 minutes. ( 2 servings ) _________ JOE MUER'S CREAMED SPINACH ~ Classic favorite served with fish ____ 2 10-oz. package frozen leaf spinach 2 Tbsp. butter 1 finely chopped medium onion 1 finely chopped clove garlic 1 quart milk 3 cups finely ground sof...

" A single rose can be my garden...a single friend, my world" - Leo Buscaglia ~ Beauty of a single rose _________ INDONESIAN LAMB with COLD PEANUT SAUCE ~ Romantic memories loom from a quite booth at the Bijou , one of Detroit's 'top 10 restaurants' back in the 80s ... this recipe is 'trial & error attempt after a 'first taste' of Renee's (the chef) peanut sauce. ______ 2 lb. Frenched rack of lamb 3/4 cup extra-virgin olive oil 1/3 cup diced celery 1/3 cup diced onion 1 clove minced garlic 1/2 cup Dijon mustard 1/4 cup cider vinegar 3 Tbsp. curry powder 3 Tbsp. honey 2 bay leaves 2 tsp. A-1 steak sauce 1 tsp oregano 2 dashes Tabasco sauce juice and zest of 1 large lemon COLD PEANUT SAUCE: 1/2 cup peanut butter 1/2 cup coconut cream 2 Tbsp. soy sauce 1 1/2 tsp. Worcestershire sauce 1/4 tsp. coarse salt dash of Tabasco juice of 1 lemon In a medium skillet, heat oil and add celery, onion and garlic and saute until soft and transparent. Reduce hea...

~ Elegant tulip ______ OYSTER and ARTICHOKE BISQUE “Oysters are the most tender and delicate of all seafoods . They stay in bed all day and night. They never work or take exercise, are stupendous drinkers, and wait for their meals to come to them.” ~ Hector Bolitho 'The Glorious Oyster' (1960) _______ 1 quart oysters (drained and chopped ~ reserve liquid) 1/2 cup unsalted butter 3 minced plump garlic cloves 1 cup chopped green onions 1 cup chopped celery 1/2 cup chopped red pepper 2 (14-oz) cans drained artichoke hearts 3 Tbsp. flour 1 1/2 quarts organic chicken broth 1/2 tsp. cayenne pepper or to taste sea salt & white pepper to taste 1 Tbsp. Worcestershire sauce 1 tsp. fresh chopped thyme 1/3 cup sherry 1-2 cups half & half 3 Tbsp. chopped fresh parsley In heavy stockpot, melt butter and saute garlic, green onion, celery, and red pepper until wilted and tender, about 5 minutes. Add artichokes. Sprinkle mixture with flour and stir to coat. Gradually whisk in stock,...

Raclette ~ pronounced [rah- KLEHT ] ~ a semi-hard cheese made from cow's milk, originates in the Swiss canton of Valais . The name raclette comes from the French word " racler " literally meaning "to scrape". It is traditionally made with a half wheel of the cheese warmed next to an open fire ~ the cut portion exposed to the heat. As the cheese melts reaching the correct consistency , it is scraped off onto bread for an appetizer or over boiled potatoes for a meal. ~ Cozy ' Wa - gi - daa -king' fire (Hubbard Lake) _____ RACLETTE ~ First tasted in the late 60s sitting by a rustic fire in Kercheval , France. Enjoy this palate-pleasing recipe using aged Michigan raclette (award-winning 'Best in Show' ) from Leelanau Cheese Company , Sutton's Bay. 2 lbs. raclette cheese 2 Tbsp. extra-virgin olive oil 3 thinly sliced yellow onions Crusty French bread Assorted mustards Cornichons (tiny brine-packed French pickles) Place cheese, cut portio...

Cymbidiums In their natural habitats, cymbidiums grow at the higher altitudes in the temperate zone of mid-Asia (China, Japan) down through southeast Asia and extending south of the equator with a number of species in Australia. The climatic conditions found there are also found at sea level in the coastal regions of California (USA), along the coast in the Mediterranean and in part of New Zealand and Australia as well as South Africa.

~ Yellow Perch ( Perca Flavescens ) ____________ PAN-FRIED MICHIGAN PERCH with TARTAR SAUCE ~ Mother's Friday night tender yellow perch fillets from the great lakes, lightly dusted in seasoned flour, then pan fried and served with lemon, tartar sauce, and parsley buttered potatoes. ____________ 24 cleaned & skinned perch fillets (or walleye fillets ) ( or thoroughly scaled with bones left in if preferred ... a bit of a challenge to eat but the flesh is sweeter) 1/4-1/2 cup milk 1/8 tsp. cayenne pepper 1 cup flour (or Drake's Crispy Frymix *) 1 tsp. sweet Hungarian paprika sea salt & freshly ground black pepper to taste 1/4 - 1/2 cup Crisco or clarified butter * (as needed) fresh lemon Rinse perch and pat dry. Layer fish in glass dish. Combine milk and cayenne and pour over. Let rest for 20 minutes or refrigerate if longer (up to 24 hours). Combine flour (or Drake's), paprika, salt & pepper. Lightly dredge moist fillets in flour mixture. Heat Crisco or clarif...

Real Michigan Food The pasty came to the Upper Peninsula through Cornwall England. When tin mining started going bad in England during the 1800's the Cornish miners immigrated to America hoping to earn there fortunes in newly developing mines … When the Cornish came to the copper mines of the Upper Peninsula, they brought with them a lot of mining knowledge which the other ethnic groups did not have. The other ethnic groups looked up to the Cornish and wanted to emulate their mining successes. Many Cornish practices were then copied by the other ethnic groups, including the pasty as the standard lunch for miners. The pasty became popular with these other ethnic groups because it was small, portable, was very filling, and could stay warm for 8-10 hours. ~ Absolute Michigan ~ 'The Mighty Mac' _________ MICHIGAN PASTY ~ The recipe for pasties is well known, however, every cook has a few special secrets. This treasured recipe is adapted from the Upper Peninsula Travel and Recr...

"Remember man, that thou art dust and unto dust thou shalt return." ~ St. Mary's Catholic Church (Newport, RI) ____ BAKED ASIAGO -ENCRUSTED MICHIGAN WHITEFISH with LEMON-CAPER SAUCE ~ Perfectly cooked whitefish ... beautifully browned outside & moist and tender inside _____ 2 lbs. Michigan whitefish or walleye fillets 1/2 cup light oil 1 tsp. salt 2 minced cloves garlic 1 cup freshly grated Asiago cheese (or Parmesan) 1 cup Panko crumbs _ 8 Tbsp. unsalted butter 1 Tbsp. chopped shallots 4 Tbsp. chopped fresh parsley 8 Tbsp. drained and rinsed capers juice and zest of 1 lemon sea salt & freshly ground pepper to taste Preheat oven to 500-degrees. Marinate fish in oil, salt and garlic in a glass dish for 20 minutes. Line a baking sheet with foil. Meanwhile, prepare sauce by combining butter, shallots, parsley, capers and lemon juice and zest in a saucepan. Cook over medium high heat until butter has melted. Keep warm to pour over baked fish. Remove fish from ma...

February is National Cherry Month! Shrove Tuesday "The word shrove is a past tense of the English verb "shrive," which means to obtain absolution for one's sins by confessing and doing penance . Shrove Tuesday gets its name from the shriving ( confession ) that Anglo-Saxon Christians were expected to receive immediately before Lent." ~ Cherry blossoms ________ CHERRY CREAM CREPES ~ Delightful February dessert first made when crepes were the rage ... adapted from CREPE COOKERY (1976) _____ BASIC CREPE RECIPE: (adapted from The Flavor of Famie & Mastering the Art of French Cooking) 1 1/2 cups cold water 1 1/2 cups milk 6 eggs 3 cups sifted flour 6 Tbsp. melted butter 1/2 tsp. salt Put all liquids into food processor. Turn on machine. Add flour and butter. Leave on a few minutes and scrape down sides with spatula. Strain through fine strainer and put in stainless steel bowl or glass container. Refrigerate for at least 2 hours. When making crepes, if mixtu...