When it all started.

The year was 2008, Kathy and I were on our way back from an awesome vacation to Florida and California.  There are a few pictures posted below.  To curb the boredom of the plane ride we were watching some of our podcasts of the man, the myth, the legend: Gordon Ramsay.  He was showing some quick recipes and one particularly caught our eye:  Chickpea and Feta Dip with Toasted Pita.  P.S.  This is around the time that I really started to like cooking.  So I guess that you could say that Gordon Ramsay got me started on cooking.

Before I go into the recipe and further stories, allow me to stick up for the Gordster.  Many people don't like him because of their exposure Hell's Kitchen and all they see is the Fox-version of 'entertainment'.  Of course he is going to look like a hot-head monster, its' Fox.  Fox ruins everything!  Way too sensationalized, way too dramatic and don't even get me started on their cancelling of Arrested Development.  If you want to see a balanced picture of Gordon Ramsay watch him on BBC's The F Word (the 'f' is for food).  He is a real person, quick tempered yes, but a much more balanced person than stupid Fox portrays.

Back to it.  The video looked sooo good that we decided to go shopping for the ingredients so we could make it that night....even if it was 10:00 p.m. after a flight from Florida.  How hard is to find red Chilis?  In the Northern suburbs of Chicago, very hard!  We had to go two Dominicks, struck out and finally got to Target at 11:00 p.m.  It was late but at least we had our chilis.

The flavor is amazing.  The balance of the sweetness of the red onion and feta cheese with the spicy of chili (p.s. green jalapeno is a fine alternative) is one for the ages.  The heat of the pan will soften the mixture enough to where it is still retains some bite but when combined with the toasted pita...absolutely brilliant (you'll have to imagine an English accent). 


Chickpea and Feta with Toasted Pita- Gordon Ramsay
*Preheat oven to 350
*Tear up some Pitas and drizzle with Oil and Paprika
*Bake for about 10mins or until crispy.

Dip:
*Dice about half a red onion saute in oil until translucent.
*Add a diced Garlic and diced chile and saute for a minute.
*Dump a can of drained chickpeas into the pan.
*Add lemon zest and juice of one lemon.
*Dump about half of a 6 oz. container of crumbled feta cheese and let the cheese melt slightly.
Remove the pan from the heat.
*Add the remaining feta and a bunch of chopped fresh parsley.  Stir mixture. 


Picture time:

                                                                    Palm Beach Florida

                                                                           Big Bear, CA

The Mission, Santa Barbara CA

Who needs a recipe?

When the weather is a beautiful as it is tonight I often think about two things: My dream kitchen and how much I wish we had a nice patio with a fenced in back yard.
My dream kitchen would have to have the ability of having fresh air moving throughout when the windows are open.  There is nothing like cooking with a nice breeze while listening to some nice music.
What is in your dream kitchen?

Based on the title of the blog it should be known that I am the kind of person who doesn't necessarily like recipes.  I realize that there are some dishes where I need detailed instructions.  My wife and I made a ham hock, collard green and white bean casserole last winter that rivaled a novel in its recipe length....and I needed it.  I'll try to remember to make it again and post it.  My wife, who is a brilliant scientist detests the idea of not following the instructions whereas I am like a free jazz musician....all over the place and quite honestly sometimes just not making any sense.

Tonight's dinner was my choice.  So after shopping at my second favorite grocery store, Trader Joe's (Whole Foods will always be my shangria la) I made the following:  Rigatoni with Pork Sausage, Bell peppers and Goat cheese.   Side note, I think Goats should be on our currency....because their cheese is that good. 

I realize that it may not be the most innovative dish ever, there was no liquid nitrogen or cool molecular gastronomy but man it was good!

That is what is so great about no recipe, you make it up!  It gives you the opportunity to experiment and understand how some flavors work together and how some don't (ex. chocolate and chicken)

Here you go:
*TJ's Sweet Italian Sausage cut into circles, skin left on.  Saute in oil.
*Remove Sausage to plate and drain most of the oil/grease from the pan.
*Saute a diced onion for 3 minutes then add 2 cloves garlic with some crushed red pepper flakes.
*Add some fresh thyme, rosemary, salt and pepper saute for a minute or two.
*Add some Bell Peppers (Red, Green, Orange, Yellow....it's all good).  Saute for a few minutes.
*Add the sausage back to the pan with a can of diced tomatoes with the juices and cover and cook for about 10 minutes.
* Add a bunch of fresh Basil and Parsley and cook for a few minutes more...
*Finally Top with Goat Cheese, Parmesan and Mozzarella.

This is not an exact recipe so feel free to change it up as you like! Hope it tastes as good for you as it did for us!

Behold! The greatest dessert ever!!!!

I'm not one to use hyperbole or exaggerate, in fact you might even say that I never do it.  But what I am about to share with you will literally blow your mind!!

It all started with my wife and I going to our new favorite restaurant, Coopers Hawk (applause).  After a particularly tasty meal we were eying the dessert menu looking for something to curb the richness of the food.  Picking out a dessert to share can often lead to "what you do you want? I don't know what you do want" (ad infinitum/nauseam).  Do we go with the Cheesecake?  Always a good bet.  What about something new?  What's this?  Banoffee Pie. 

To fully understand how new this dessert was to us, imagine someone trying to explain something in English to someone who doesn't speak the language.  In attempting to pronounce it correctly I think we ended up shouting it loudly at the waiter who looked just as confused as us. B-A-N-O-F-F-E-E Pie.  Doing this of course solidifies Americans as being the most obnoxious tourists of all regardless of the fact that we were in Wheeling, IL.  But I digress.

I don't always have a sweet tooth but if you say the word 'toffee' to me, I will be eating it before you finish your sentence.  Now combine that with God's creation of the 8th day, melted butter.  Melted butter, at the risk of sounding irreverent is a living example of Psalm136 "His love endures forever".   Mix up the butter with crushed graham crackers to make a crust and top it all with homemade whipped cream and fresh bananas and you got yourself a party.

According to British people, banoffee pie recipes vary from person to person and place place so to try and give you THE recipe would tantamount to tomfoolery. As good as it was at Coopers Hawk, ours is better.

Here is our go to recipe.

Crust:
9 oz. Graham Crackers
1 stick melted butter

Toffee
1/2 cup Packed Dark Brown Sugar
1 14oz. can sweetened condensed milk.
1/2 cup butter (1 stick)

Filling
1 1/4 Cups Heavy Cream
3-4 regular bananas

Crust
-Line the bottom of a springform pan with parchment paper.
-Blend the crackers in a food processor until they are finely ground.
-Pour the butter over the crackers and mix well until the crackers stick together
-Press the crumb mixture over the bottom of the pan and 1 1/2 inches up the side of the pan.
Refrigerate

Toffee:
Place med. heavy saucepan over medium heat.
-Combine the sugar and 3 TB of water in the pan
-Stir over med. heat until the sugar dissolves.  Increase the heat and boil w/o stirring until the color is a deep amber, occasionally swirl the pan and brush down the sides with a pastry bush that has been dipped in water, about 5 minutes.
-Stir in the condensed milk and butter.  Continue stirring for about 5 minutes or until the sauce thickens slightly.
-Remove the toffee sauce from the heat and spread 1 cup of the sauce over the crust and refrigerate for an hour or until the toffee is semi-firm.
*keep the remaining toffee at room temp

To fill the pie:
-Using an electric mixture beat the cream in a large bowl until thick and very soft, billowy peaks form.
-Very thinly slice the 3 bananas and fold into the cream.
-Spread the cream mixture over the pie
-Cut the remaining banana and arrange it over the pie.  Extra points for arranging the banana to resemble your favorite celebrity or historical figure.
-warm the remaining toffee and drizzle over the pie.  If you need to thin the toffee, add some milk to get a desired consistency.

To eat the pie:
-Cut a piece, a large one...there is no sense in being polite.
-Eat the pie.
-Allow your eyes to return back to their original position after they have rolled back in your head.
-Rub your stomach in a clockwise manner while saying "Now THAT was the greatest dessert ever!"

Enjoy....and don't forget to brush your teeth before you go to bed that night.

New Blog

Hello everyone! 
And by everyone I mean those of you who happen to stumble upon my new food blog via self advertisement on Facebook. This is my first attempt to become tech savvy by subjecting people to my experience in the realm of culinary exploration. I'll be updating regularly (hopefully) about food, drinks, life, faith and all the stuff that matters in this world......but mostly just food and drinks. The goal is to post about favorite recipes, new challenges, culinary goals alongside many other hobbies of mine.

To those of you who are wondering 'what's the deal with the blog name Tales of Saffron?' It has to do with our dog, Saffron.  She is an Australian Shepherd (a miniature Australian Shepherd to be exact) which means she doesn't have a tail, more of a nub.  She is a sweet dog who doesn't like to be away from myself or my wife.  This of course applies to when we are in the kitchen.  We do not have a large kitchen and so every inch counts and she knows this.  Saffron will wedge herself between who ever is cooking and the counter.  This results with us cooking at roughly a 30% angle, bent at the waist.

Summary:  Saffron, our dog (and a spice).   Tales, because she doesn't have a tail.  Funny stuff!!

Thats all for now,  Have a good night.  

Witty sign off phrase!