Author: Kathy Hunt

Warm & Gooey Baked Chocolate Puddings

Published by Kathy Hunt

There’s very little that I can say about chocolate that hasn’t been said many, many times before. As you probably know, it comes from the seeds of the cacao tree. This evergreen hails from Latin America, from the area between southern Mexico and the northern Amazon basin. Once collected, the seeds are roasted, fermented and ground to make the heavenly treat known as chocolate. A little history The ancient Mayans were probably the first to enjoy hot chocolate. Archeological evidence shows that they buried their dead with the bowls and jars used to drink it. The Mayans weren’t alone in their love of a good chocolate beverage. The Aztecs drank it cold and sweetened with honey. Both cultures held chocolate in high esteem. They used it as an offering to the gods and served it at ceremonial feasts. It took until the 16th century for Europeans to encounter chocolate. Spanish conquistadors led by Hernán Cortés came across these ‘black almonds,’ as they called cacao seeds, at Tenochtitlan. At first repulsed, they grew to appreciate the …

Look at Those Mussels!

Published by Kathy Hunt

Whenever I see mussels, I think of Belgium, specifically its capital, Brussels. No matter where you go in this medieval city, you invariably come across someone selling these succulent bivalves. Whether served with fries, as in moules frites, or in an herb-white wine broth, as in moules marinière, mussels are a common treat in this land. Belgians aren’t alone in their love of mussels. Archeological evidence indicates that Europe has been consuming these dark blue- to black-shelled mollusks for over 20,000 years. Unlike Europeans, I was a bit of a late comer to this shellfish. Now, though, I’m hooked on its creamy texture and mildly sweet flavor that’s slightly reminiscent of lobster. I also love its eco-friendliness. Take, for instance, the North American blue mussel. It grows in abundance, is low in contaminants and doesn’t adversely affect the environment. Plus, it’s both inexpensive and delicious. Can’t ask for more than that! Although dozens of species exist, I most often see the aforementioned blue mussels. Found on the Mediterranean, Atlantic and Pacific coasts, blue mussels range …

Warmly Exotic Zahtar

Published by Kathy Hunt

For me one of the best parts of travel is experiencing how and what other cultures eat. When I’m away from home, I try not only to eat like the locals but also to pick up the ingredients needed to cook like them. By the end of a trip I’ve invariably weighed down my bag with hastily jotted recipes, odd cooking pots, rare spices and exotic edibles. Out of the countless things that I’ve dragged through U.S. customs, the warm, zesty zahtar (also spelled za’atar or zaatar) remains a particular favorite. Originating in the Middle East, zahtar is an aromatic herb and spice blend. Its name likely comes from the Arabic word for wild thyme, zaatar. In fact, dried thyme is one of the main ingredients. Ground sumac, sesame seeds and sometimes dried marjoram likewise appear in this seasoning. People use zahtar to spice up an array of foods. Some cooks sprinkle it over labneh, a strained yogurt from the Middle East. Others mix zahtar with olive oil and slather this over breads. Then there …

Egghead

Published by Kathy Hunt

When I was in my twenties, I became a wishy-washy vegetarian. You know the type — won’t eat meat but still wolfs down cheese; won’t touch roast chicken but has no problem with soup made from chicken stock. Unsurprisingly, my mother was outraged. What infuriated her most was my refusal to eat bacon. ‘How can you eat eggs/pancakes/French toast/waffles without bacon? It’s unheard of.’ In retrospect she should have been pleased that I’d kept eggs in my diet. As one of my main sources of protein, they sustained me far better than a few strips of bacon ever would have. And, yes, even back then I knew that they were high in cholesterol; one large egg contained as much as 213 milligrams. However, the amount of protein, percentage of Vitamins B, D and E, and versatility that they provided far outweighed their downside. Plus, when I withheld the yolks, I still ended up with a darned nice omelet. Regarding eggs, the late author and food historian Alan Davidson said it best: They are ‘. . …

Say Cheese!

Published by Kathy Hunt

This week I’ve been working on non-Kitchen Kat cookbook reviews, one of which explores cheese. I can think of no better person to critique a cheese book for I am an absolute fromage fanatic. Whenever I’m on vacation or craving comfort food, I skip the ice cream, cookies and candy. Instead I buy a wedge of Manchego, Emmental or drunken goat and a loaf of good bread and I eat cheese. The writer Clifton Fadiman once described cheese as “milk’s leap toward immortality.” How true. It all begins with milk. Allow natural bacteria or starter culture work its magic on goat’s, sheep’s, cow’s or buffalo’s milk. Eventually the milk thickens and then separates into curds and whey. Drain off the liquid whey and you’re left with curds. From here it’s all about shaping and ripening or aging those milk solids. The end result? Cheese. Rather than muddling through how a gallon of whole cow’s milk becomes a pound of provolone, I’ll stick with what I know — cooking with and eating cheese. However, if you’re …

Taking a Stab at Kebabs

Published by Kathy Hunt

In a rare move for this night owl I was up early this morning, testing recipes. While I can’t say much for marinating swordfish at dawn, the act did get me thinking about the origins of my subject, kebabs. This meal of skewered, grilled meat is attributed to medieval Turkish soldiers who used their swords to cook over campfires. As the Ottoman Empire grew, the popularity of this technique spread across the Mediterranean and Middle East. Eventually it caught on around the world. Almost every country seems to have its own kebab. In India folks eat tikka, chunks of chicken soaked in yogurt, coriander, garam masala and other spices and then cooked on rods. The French dine on brochettes while diners in Russia and Armenia consume shashlik. In Greece kebabs come in the form of souvlaki, large lamb or chicken cubes marinated in oil, lemon juice and oregano before being lanced alongside onions or green peppers and grilled. Across Southeast Asia satay, small pieces of chicken, pork, goat, beef or fish macerated in fish and …

As Easy As . . .

Published by Kathy Hunt

If you think back to early last winter, you may remember all the fuss about how 2011 would be the year of the pie. Rachel Ray predicted it. Newspapers and cooking magazines touted it. Even I wrote an article about how pie would usurp the cupcake and steal the title of ‘America’s favorite sweet.’ Although the hype over pie has subsided, my interest in it hasn’t. This summer I just keep baking it and baking it. In fact, as I type this, I have a homemade lemon meringue pie cooling on the counter behind me. It may not be the year of the pie but it’s definitely my summer of pie. While my obsession is relatively new, the dish itself is quite old. Historians believe that the ancient Egyptians created the first pie. However, they give the ancient Romans credit for the first published recipe. This was for a rye-crusted goat cheese and honey pie. In his weighty and invaluable encyclopedia, The Oxford Companion to Food (Oxford University Press, 2006), the late writer Alan Davidson …

Jansson’s Surprising Temptation

Published by Kathy Hunt

As of late I’ve been up to my whisk in work. That won’t stop me, though, from passing along a good recipe. This time it’s for a Swedish specialty known as Jansson’s Temptation. Featuring anchovies fillets and sliced potatoes, this casserole has become a surprise hit in my household. Usually anchovies are a hard sell but, when paired with potatoes, sautéed onions and a bit of cream, they’re an absolute delight to eat. Jansson’s Temptation’s exact origins remain a mystery. Some historians attribute the dish to a 19th century Swedish religious reformer who loved anchovies, onions and spuds. Others point to an early 20th century Stockholm hostess who created the entrée for a dinner party. She reputedly dubbed the invention “Jansson’s Temptation” in honor of a 1928 film of the same name. No matter how it got its start, it continues to be a beloved staple of Swedish cuisine. In Sweden the casserole often pops up at smorgasbords, those buffet-style meals featuring hot and cold foods. In my house it serves as a warm and …

Martha Stewart’s Pies & Tarts

Published by Kathy Hunt

I grew up with a parent who loathed Martha Stewart. Mention her name and my dad would become apoplectic. “That woman! She’s . . .!” I never understood it. After all, it was my mother, not he, who cooked the family meals and did our decorating. Who knows? Maybe he envied folks who ate bouillabaisse and coq au vin at a table adorned with homemade pine cone centerpieces and dried wild flower napkin rings. Whatever the cause, I knew that bringing a Martha Stewart cookbook or magazine into the house was tantamount to treason. That I’m a fan of one of her cookbooks, well, I can imagine what he’d say – Judas! Yet, I have to admit that I like her latest offering, Martha Stewart’s Pies & Tarts. Compiled by the editors of Martha Stewart Living, Martha Stewart’s Pies & Tarts provides 150 simple to mildly difficult recipes for pies and tarts. Whether I’m pressed for time or able to spend a few hours in the kitchen, this book has an array of sweet and …

It’s Tomato Time Again!

Published by Kathy Hunt

As tomato season rolls around again, I thought that I’d share some wisdom about tomatoes from last summer. Yes, in case you haven’t noticed, it’s tomato time, the period from July to October where locally grown, vine-ripened tomatoes hit their prime. For those who’d happily chomp on this produce day in and day out, it’s a highly anticipated event. For those like me who don’t share this passion, it means confronting the quandary of what to do with all those tomatoes. A well-meaning friend once suggested that I try canning them. After all, who doesn’t love home preserving? Apparently me. After one steamy, day-long canning class I learned that, like oil and water, canning and Kathy do not mix. After ruling out canning, I considered other options, including drying tomatoes in a food dehydrator. While pleasant tasting, dried tomatoes lacked the spark of their fresh, juicy brethren. With that in mind I scratched dehydrating from my list. In the end I’ve chosen either to cook or serve tomatoes raw in an endless parade of recipes. …