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Jan 14

Guest Post And 4 Year Blogging Anniversary

Four years ago today I hit the publish button and posted my first blog post. It was scary and exciting and honestly I had no idea what would come of it. I am so thrilled to still be blogging and very happy to have met all of you amazing and wonderful people and I want to thank you for reading my posts, offering your kindness and support and inspiring me. This post on the anniversary of hitting that publish button is a slight departure from my usual food posts, oh. there is still food involved but I wanted to do something a little different, a bit daring and fun.

I am honored that Teagan Riordan Geneviene has agreed to do a guest post today. I also want to thank my friend at Hocuspocus13 for agreeing to help me with this post, she created a recipe for a very special tea (I made it and its delicious, I read about the flowers/herbs and they are incredibly good for you as well) I think it’s the perfect addition to our meal in the tea room. Thank you, and now I am handing it over to Teagan….

Hello everyone. I’m happy to meet you!

From my first visit to A Pug in the Kitchen, it has ranked at the top of my list of favorite blogs. Interesting commentary, photos, easy to follow instructions, and delicious food — I was hooked. So when Suzanne asked me to do a guest post there was no way I was saying no. Even better, it became more of a collaboration than a guest spot.

After my regular, real world job, I’m an author of fantasy fiction. My blog is called Teagan’s Books. My current novel in progress is actually book-2 in an urban fantasy series that began with “Atonement, Tennessee.” The title is the name of my fictional town where supernaturals secretly live among the residents of this seemingly quaint town. (Book-2 will be called Atonement in Bloom.) I told Suzanne about a few different settings in the series that would involve food. She picked a locale that was new for book-2, Adelle’s Attic Tearoom.

What I’m sharing with you is more of a snippet than a story. It’s a scene with two minor characters in the novel. I think it’s fun to get to know the characters who only play a small role. I hope you enjoy it.

Adelle’s Teapot — Features from Atonement TN

1924 Good housekeeping 2 girls tea

The inventory notes Annie recorded were part of an ancient list, passed down through the Metatron clan. For the most part, the older theitem, the more power it held. The kind of power varied widely.

The Mirror of Truth and Justice Most Poetic could show one’s true self. The mirror could be playful, cryptic, devilishly mischievous, or brutally honest. It almost seemed to have a mind of its own. In age and in power, that mirror ranked about mid-way on the inventory list. Annie shuddered to think of the havoc she had known the mirror to wreak.

She kept many of the items hidden in plain sight in her antique shop. It had been easy enough to steer Ralda Lawton away from a special quilt. Ralda, the new owner of the Sunhold estate, did not need that star design quilt, but someone else would. However, the brass Bed of Dreams was meant for her. The bed wasn’t strong in power, but it was effective.

ad 5 Oclock Tea Annie looked down at the ancient list. Something glowed through several layers of paper. She knew the glow came from the script identifying a very old item. The glowing writing meant an item awakened. Her hands shook as she leafed through the pages to the very beginning of the catalogued inventory.

The teapot. Annie took a shuddering breath. It was simple and unassuming looking, but the teapot was the oldest item listed in Annie’s inventory notes. It was also arguably the most powerful. Because of its unique properties the teapot had always been kept separate from the other items. Adelle, Annie’s sister was the teapot’s custodian. It was safely tucked away in the attic of the Victorian house that was Adelle’s tearoom and home.

A brew had not been made from that teapot in living memory. But what else could awaken the pot but the alchemy of water, heat, and the right combination of herbs, flowers, and leaves?

“No Adelle,” Annie muttered as she put away the ancient ledger. 1937 Look Shirley Temple Santa tea

Annie ran out of her shop, the door banging shut behind her. Her platinum hair shone in the moonlight. She skidded around the corner and ran down the town square. Annie stumbled to a stop. She gazed at the night sky in open mouthed astonishment.

Above Adelle’s tearoom the sky shimmered in a golden aura. When Annie looked farther up into the sky, she saw an even more astonishing sight. The entire town of Atonement rested unaware beneath five columns of light pillars. The columns of light pulsed through the clouds.

“Adelle,” Annie gasped. “What have you done?”

With a hand to her chest, Annie continued toward her sister’s home. She fell going up the front porch stairs. As she righted herself, Annie saw that the front door stood open. Then she realized that every door and window in the Victorian house was wide open.

“My God, Annie! Are you all right?” Adelle exclaimed as she helped her sister to her feet and guided her inside.

Annie allowed her sister to guide her, gasping for breath and shaking with fright, to the kitchen table. There Adelle poured a cup of tea. Annie turned horrified eyes from the teacup to her sister.

1940s Home Notes Girl tea party “Oh don’t be silly,” Adelle chastised. “It’s not from that teapot.”

Annie took a sip of the tea her sister pressed upon her. She took a bite of cake or scone or some baked treat that would ordinarily have been delicious. However it might as well have been cardboard in her mouth. Without even realizing what she was doing Annie crumbled the rest between her fingers never looking at it. She stared blindly out the kitchen window into the darkness, too stunned to process the thousand thoughts in her mind.

“Why in heaven’s name would you let the teapot awaken?” Annie finally asked.

“It couldn’t be helped. I needed to talk to our grandfather,” Adelle replied.

“That wouldn’t be difficult for you,” Annie said. “Why would you use the teapot for that?”

Her sister’s mouth curved to that self-satisfied, cat-with-a-bowl-of-cream smile that Annie knew all too well.

“Which grandfather,” Annie asked, closing her eyes and bracing herself for the answer she already knew was coming.

Adelle pursed her lips then made a reluctant, sardonic grimace. “The one quite a few times removed. Maybe a few hundred times.” 1905 Sunday Mag Tea Woman steam kiss

Annie groaned and dropped her head to the kitchen table, her pale hair falling to cover her face. Forehead against the polished wood, she rocked her head side to side. Finally she looked up at her raven haired sister.

“Tell me this is not happening,” Annie pleaded hoarsely.

“It really couldn’t be helped, Annie. I had to consult Enoch,” Adelle said apologetically.

“What could possibly be that important?” Annie demanded.

The sardonic twist left Adelle’s mouth. She looked into her sister’s eyes, coldly serious.

“Cailleach Bheur,” Adelle said. “Beira the Crone.”

***

As you can see, my odd little imaginary town has its quirks. I hope you enjoyed this little visit to Atonement, Tennessee.

Hugs,

Teagan

Dazzle Tea

DAZZLE TEA- Recipe by Hocuspocus13
2 parts red clover blossoms
2 parts rose hips
1 part chamomile flowers
1 part peppermint leaves

tea by these leaves
herbs and water it weaves
a brew so warm
it would awake a storm
teapot time to be reborn

tea time in Atonement at Adelle’s Attic Tea Room

Jan 11

141 Comments

My Very First Post- A Mixed Citrus Curd

This week I am taking you all on a little trip down memory lane, I am re visiting a few of my first posts. I actually posted twice on that first day. The first a mere paragraph saying I had no idea what I was doing and would try to get this blog up and running. It is embarrassing a little to read it but also saddens me because my pugs were alive when I started this blog. When I figured it out I posted this recipe which I had already posted on Food52 for mixed citrus curd. I have not made this recipe since I first posted it in January 2012 and I am using tangerines, cara cara oranges and lemon. This would be good with any citrus you like, the flavor of the mixture of different types is delicious.

I was so nervous starting this blog, what if no one likes me or my recipes or ever even stops by was probably my biggest fear. I posted for the first time on Jan, 14 but the truth is I had the posts sitting in draft for about a week before I got up the courage to hit the publish button.

This is a very nice curd but I prefer the recipe from Tartine, the method is different you process or blend in the cold butter and get a thick, buttery, creamy curd that you can use immediately. Even sitting overnight this curd is not thick enough in my opinion to use as a filling for cake or a tart. When using this curd I would whip some cream cheese into it to stiffen it a bit and add some additional zest from an orange.

Mixed Citrus Curd photo from 2012

Mixed Citrus Curd

Makes 3 cups of curd

1 heaping tbs mixed zest from the fruits

1/2 cup mixed citrus juice (juice from each fruit mixed to yield the needed amount) I used the juice of 1 lemon, 2 small tangerine and 1 cara cara orange.

6 large or extra large egg yolks

4 oz cold unsalted butter cut into pieces (1 stick)

1 1/2 cup sugar

pinch of salt

1-2 tsp orange zest (added after its cooked)

Instructions:

Zest the fruit and set aside a heaping tbs of mixed zest, juice the fruit mix together and set aside 1/2 cup. In mixing bowl add the egg yolks, sugar and a pinch of salt. Beat with hand held mixer until creamy and light. Whisk in the juice and zest and pour into sauce pan. Cook at medium low heat stirring constantly until the sugar has melted and it’s hot to the touch. Now add the butter one piece at a time stirring constantly until the butter is melted. Place thermometer in and continue cooking until it reaches a temperature of 175 degrees. Remove from heat.

Pour through a sieve into a bowl or large measuring cup, add the orange zest stir to combine and cover with plastic that sits directly on top of the curd, allow to come to room temperature then refrigerate overnight.

Jan 8

108 Comments

Recipe Redux Bread From The Solitary Cook

Next Week it will be 4 years since I started the blog and I want to feature just a few recipes from my first week of blogging, this recipe was posted on January 22 of 2012, Rustic Italian Bread, the recipe comes from my friend Cynthia whose lovely blog The Solitary Cook has been around about as long as mine, we have known each other longer through Food52 which is where we met. I have linked the recipe and did not copy it into this post, Cynthia is a teacher, a chef and a real artisan, her recipe explains everything involved in making a loaf of bread, it’s a tutorial so click on the link above to see the recipe on her site. Before Cynthia, making bread scared me. Her gentle and comprehensive recipes helped me overcome my fear of failure when it came to yeast breads. Note: Here is the link for the preferment which will need to made before you make the actual bread dough.

I love this bread, it’s simple to make and the result is a lovely loaf with crisp crust and soft pillowy inside. It’s delicious!!

One of my favorite ways to enjoy a slice of this crusty delicious bread is so simple. Good butter, watermelon radishes, sea salt and honey. I get most of my produce which is sourced locally from Farmigo, I have talked about them before, it’s an a la carte CSA, love it!! The radishes and butter are from local farms and the honey was a gift from a friend it is sourced in Manhattan, Hells Kitchen, there is actually a bee keeper in a community garden there. The honey is amazing.

Love local food

Or for breakfast, fried bread, lightly buttered pan fried in olive oil, oven roasted gold tomatoes and a medium soft egg. Quick and easy and hey who doesn’t love fried bread.

Jan 7

91 Comments

Khoresht e Bademjan

This is one of my favorite Persian foods, it’s a pretty broad statement really, because I can say the same thing about so many different Persian recipes but this is one I probably make more than any other, it’s so simple and tasty and although I made it with lamb it can easily be meatless using just the eggplant and it is just as delicious. I will be honest, posting a recipe for Persian Food makes me a bit nervous, mainly because there are some incredibly awesome Persian cooks who follow this blog, Fae and Azita as an example, I often misspell the names of the dishes and am always insecure about my method or recipe. I did learn to cook Persian food from a friend of mine from Iran, I also have found that like so many other countries, the recipes and ingredients and methods can vary depending on what city or region you are from.

That said this is my way of making this delicious stew or Khoresht. What really gives it the distinct flavor IMHO is the dried Persian limes. You can add lemon but using the dried limes give the stews a distinct flavor that you cannot replicate using any other ingredient. I like to serve this with rice made the Persian way see recipe here and yogurt with cucumber, mint and lemon juice.

Khoresht e Bademjan

Serves 6 depending on serving size

2 lbs lamb stew meat

1 onion chopped

1/4 tsp turmeric

1 onion diced

1 6 oz can tomato paste

2 dried Persian Limes or juice of one lemon

approximately 3 cups water(enough water to cover the meat, eyeball it)

4 small Italian eggplant or 1 regular eggplant peeled (if you like) and cut into rounds.

salt and pepper to taste
Chop the onion, If you can find the dried limes poke holes with the tip of a knife (2-3 slits or holes)
Heat vegetable oil in large saucepan or dutch oven, add chopped onion cook until translucent, add the turmeric. Cook lamb meat until browned. Remove from pan and add the can of tomato paste and cook until paste starts to caramelize approximately 2 minutes. Add lamb back into saucepan, season with salt and pepper, add the water and the dried limes or lemon juice.
Cook on medium heat for approximately 60-90 minutes or until the meat is fork tender and the.Sauce has thickened While the stew is cooking prepare the eggplant, Slice your eggplant into approximately 1/4 inch thick slices, salt and let sit on paper towels for approximately 30 minutes you will see the eggplant start to sweat.Rinse, pat dry and fry in oil until browned, set on paper towel to soak up some of the excess oil. Alternately you can bypass the frying and roast in the oven, lay eggplant slices on parchment, brush each side with olive oil and bake in 375 degree oven for approximately 30 minutes. After 15 minutes turn each over they should be nicely browned and roast for another 15 minutes.
When stew is done add the eggplant and cook on low for another 15 minutes. Remove from heat.

Khoresht e bademjan,saffron rice,yogurt.cucumber,mint salad

Jan 3

115 Comments

Eggnog

Happy New Year everyone, I hope you all had a great day. We are winding down our 2 week long bash at Fiesta Friday but the party is still going strong. The delicious food keeps pouring in, It has been so much fun co hosting the party with my good friends Judi, Mollie, Steffi, and of course our dear host Angie who has been tirelessly throwing this party every week for 2 years. This very special 100th Fiesta Friday has been a blast, the holidays are now a thing of the past but I want to contribute one more recipe, it’s something I make every year and for me it’s a New Years tradition. I have published this recipe before but it’s worth doing again simply because it’s delicious and just screams holiday!!

Eggnog

Makes 1 quart eggnog base

2 cups whole milk

2 cups heavy cream

1/2 cup sugar

6-8 egg yolks (I use 8)

2 tsp vanilla extract

Place egg yolks and sugar in mixing bowl and either whisk or use electric mixer to combine the yolks and sugar until thick and pale yellow. Place milk and cream on stove and heat until scalding (not boiling) add half the hot milk/cream to egg yolks whisking constantly. Pour back into pan with the remaining milk, cook on medium heat stirring constantly with a wooden spoon. You are making a custard, check frequently when the custard starts to thicken by dipping the spoon in the custard, swipe a line on the back of the spoon and if it stays intact the custard is done. Remove from heat, stir in vanilla and transfer to a heat proof bowl. Cover with plastic wrap, it should sit directly on the custard and refrigerate at least 4 hours preferably overnight.

Making the eggnog

1 quart egg nog base

1 pint vanilla or eggnog ice cream (optional)

1 cup heavy cream whipped

fresh nutmeg grated

rum extract to taste

To make boozy egg nog omit rum extract and add rum or I like to add rum and cognac or brandy. You decide how much, I like to add 1/4 cup rum and 1/4 cup brandy.

Pour the eggnog base into serving container, whip the cream adding just a little sugar. Soften your ice cream and add in scoops to the eggnog, let it melt, it’s ok. Top with whipped cream and generous grating of nutmeg. If you don’t use ice cream divide the whipped cream and fold half into the eggnog base and top with the other half.