Vicki Stewart

Hang out with me in my kitchen during one of my ‘cooking therapy’ afternoons, and you will quickly discover that I have a deep love for spicy, hot food.  I never pass up an opportunity to sneak a little heat into just about anything I make.  In fact, this summer, I decided to try an experiment and dedicated a portion of my herb garden to a few scorpion and golden habanero pepper plants.

I began germinating the seeds in little biodegradable paper containers back in February, and much to my gleeful surprise, I soon had several small pepper plants growing on the bakers rack in my office.  Once the weather warmed up enough outside, I moved them to the garden.

Now, I am patiently waiting with hopeful anticipation, for the first signs of my tiny little infernos!  Oh, the recipes I’ll come up with then! (Okay, maybe I’m not as patient as I thought!)  In the meantime, I’ll rely upon my local farmers and their provision of the ole’ reliable, Jalapeño.

This is the last recipe from ‘The Enlightenment,’ however last is certainly not least.  This is one of my favorites!

The Enlightenment, Chapter 14 “….“Now what have you made?” Meda marveled, pleased that she hadn’t overdone the appetizer round.

Tori pointed to each container and replied, “That is a chopped salad with a sweet chipotle dressing, that is home-made rustic multi-grain bread, and in the stock-pot I have prepared my own special recipe of steamed mussels with bacon, bourbon and jalapeños.”

“Oh…It’s been ages since you’ve made that!  Yum, more bacon,” Ben breathed in contentment.

Tori laughed and replied, “I think that’s what I’ve missed most since we joined the academy.  Not having a kitchen.  This is nice and it was exactly what I needed after today.  Thank you, everyone, for indulging me and giving me time to do all this.”

“Are you kidding?” Piper exclaimed.  “We’re the ones getting the better end of the deal here, Tor.  This all looks absolutely amazing!  Your aura has the happiest, healthiest green glow right now.  It’s beautiful!”

Tori smiled at Piper and replied, “Thanks, Piper!”

“Yum, I had forgotten how much I enjoy your cooking, honey,” Sarah remarked. “The smokiness in the salad dressing pairs with the spiciness of the mussels perfectly!  And this bread is just the right vehicle for soaking up the broth!  This is divine!”

“I second that!” Meda chimed in.  “Once again, you’ve allowed me to experience something I’ve never had before and it is wonderful!”

Tori smiled in contentment and replied, “Thank you!  Okay!  Less talking and more eating!”

Pan-Roasted BB&J Mussels (Bacon, Bourbon and Jalapeños)

Ingredients:

• 4 Dozen Mussels
• 2 Jalapeños, seeded and chopped
• 2 Cloves Garlic, chopped
• ½ Cup Shallots, finely diced
• ½ Cup Bacon, diced
• ¼ Cup Bourbon
• ¼ Cup Clam juice
• ¼ Cup Half and Half
• 2 Tablespoons unsalted butter
• 2 Tablespoons parsley, chopped

Directions:

1) Scrub and de-beard the mussels and then place them in cold water for at least 15 minutes.

2) In a large, deep pan, cook the bacon over moderate heat until the bacon is crisp, about ten to twelve minutes.  Remove bacon from pan with slotted spoon and transfer it to a bowl.

3)  Add the shallots and garlic to the pan and cook until they are softened and the garlic is just beginning to look ‘toasted.’

4)  Add the mussels and bourbon to the pan, and simmer until the bourbon is almost evaporated.

5)  Add the clam juice and cover the pan, cooking the mussels until they open, about five to eight minutes.

6) Transfer the mussels to a serving bowl, discarding any that have not opened.

7) Add the half and half, jalapeños, parsley and bacon to the pan and simmer until the sauce has slightly thickened, about two minutes.  Add the butter, stirring the sauce until it is incorporated and then pour the sauce over the mussels.

Serve the dish warm with crusty bread to soak up the broth.

Zick Rubin was one of the first social psychologists to study love.  Rubin spent many years studying hundreds of couples, trying to distinguish specific characteristics between ‘liking’ and ‘loving.’  In the end, he and his fellow psychologists concluded that measuring the complex feeling of love could not be scientifically observed, and that poets and novelists had a better understanding of love than science could ever discover.  Not really a shocker if you think about it.

Another type of ‘love’ is the marriage of ingredients in cooking.  On their own, the ingredients seem individually distinct and sometimes seemingly contradictory, however when you put them together, they create a totally new flavor that seems, well…logical.

If you’re interested in testing that theory, try my Sweet Chipotle Dressing, which blends the natural sweetness of honey with the smoky heat of chipotle peppers.  You’ll LOVE it!

The Enlightenment, Chapter  14  “….Tori turned to the counter where she had several trays lined out and pointed them out.  “Those are bacon-wrapped, cream cheese stuffed cherry peppers; those are Gruyère cheese Gougères; that is a sweet chipotle dressing that I’ll toss with a chopped salad already chilling in the fridge; and that pan will eventually be steamed mussels with bacon, bourbon and jalapeños.  Oh, and I also baked some bread to soak up the broth from the mussels.”

Ben blinked several times in surprise and looked at her in bewilderment, “Wow! You even baked your own bread.   You have had an interesting day, haven’t you?  What can I do for you?  May I help?”

“You,” Tori replied, “may refill my wine, pour yourself a glass and go visit with Mom and Meda.  The first course should be ready in about fifteen minutes so I’ll let you know when I’m ready…”

Sweet Chipotle Dressing

Ingredients:

• 2 cloves garlic, diced
• 1 roma tomato, diced and seeded
• 1 small onion, diced
• 2/3 cup rice wine vinegar
• ½ cup olive oil
• 2 tablespoons Liquid Smoke, mesquite flavor
• 2 tablespoons chipotle puree
• 2 tablespoons dijon mustard
• 2 tablespoons cilantro, chopped
• 2 tablespoons honey
• 1 teaspoon salt
• ½ teaspoon cumin
• ¼ teaspoon black pepper

Directions:

1) Place all ingredients except for the olive oil in a blender and blend until smooth.

2) With the blender on, slowly add the oil in a thin stream until the mixture is fully emulsified.  Keep chilled until ready to serve.

When I try a food I haven’t experienced before and decide that I like it enough to try making it at home, I research its origin and try to imagine myself in the kitchen of a chef from that region and what might be going through their mind as they prepare the dish.

The first time I experienced the savory, creamy beauty of a Gruyère cheese Gougère, was in Paris, France.  Maybe it was actually being in France where the Gougère is said to have originated, or perhaps it was the accompanying French Vouvray wine I was sampling at the time, in either event, I was decidedly captivated by the light, airy, crispy and cheesy yumminess.  (Yes, yumminess is a word.  I actually looked it up!)

They are the perfect, ‘pop-able’ appetizer and very easy to make.  Your family and guests will love them!

The Enlightenment, Chapter 14 “… Meda placed a sampling of the peppers on her plate and looked at the other dish, curiously.  “What are those?  Is that bread?”

Tori grinned and replied, “Those are called Gougères but you may have also heard them called ‘Pâté à Choux.’  They’re like a pastry but they’re more on the savory side.  I added shredded Gruyère cheese to give them a little creaminess.”

Meda bit into one of the Gougères, chewed and then looked at the remaining half of the pastry still in her hand with a surprised look on her face.  “Oh my goodness!  I don’t think I’ve ever had anything like this before.  It’s so light and airy and yet creamy like you said.  It’s wonderful!”

“See?  I was right! Man, I wish I could try one of those!” Karla said, wistfully as she watched her mother eat the remainder of the Gougère in her hand….”

Gruyère cheese Gougères

Ingredients:

• 1 ½ cups of water
• 1 stick of unsalted butter, cut into cubes
• 1 teaspoon sugar
• ½ teaspoon salt
• 1 ½ cups of flour
• 8 large eggs, beaten
• 1 cup shredded Gruyère cheese

Directions:

1) Preheat oven to 400 degrees and line two baking sheets with parchment paper.

2) In a large saucepan, combine the water, butter, sugar and salt, bringing it to a boil.

3) Reduce heat to medium and add the flour all at once, stirring vigorously with a wooden spoon until the dough pulls away from the sides of the pan.  Remove pan from heat.

4) Add the beaten eggs to the dough in small batches, stirring thoroughly in between each addition, until eggs are fully incorporated and a thick, glossy pastry dough remains.

5) Transfer the dough to a piping bag fitted with a ½ inch tip and pipe 1 ½ inch mounds of the dough onto the parchment paper, one inch apart.

6) Sprinkle each mound of dough with the shredded Gruyère cheese.

7) Bake the Gougères in the oven for thirty minutes, until browned and puffed.