Going for Gold in Sochi

When the Olympic torch is lit tonight in Sochi, Russia, my family will cheer on hometown girl, Elana Meyers, competing again on the U.S. women's bobsledding team. Having any Olympian from our suburban Atlanta, Georgia, community, is one thing, but quite another to have a winter Olympian from a town that shuts down when two inches of snow falls.

Elane Meyers, Georgia girl and Olympic bobsledder. From Twitter.

Elana was a standout athlete in high school and aspired to become a summer Olympian. In 2007, she was recruited to try out for the bobsled team and made the team her rookie year. She won a bronze medal in the 2010 Winter Olympics and is a favorite to medal again in Sochi. We're proud of you, Elana! Bring some gold back home to Georgia~

Russian tea. Lucy Mercer/A Cook and Her Books

I don't suppose I know any "real" Russian foods, just American foods that are described as Russian ~ Russian dressing, which to my mind is Thousand Island by another name (minus the pickle relish). And Mexican wedding cookies are sometimes called Russian tea cakes ~ I love those shattery cookies dusted with powdered sugar.

And then there's Russian tea, the mixture of Tang, powdered tea, cinnamon and clove, given as hostess gifts throughout the holidays of my youth. Small Mason jars with circles of  gingham lodged between the lid and ring always make me smile.

Here's the recipe that I remember for Russian Tea from a mix:

 1 cup instant tea powder

2 cups orange flavored drink mix

1 (3 oz.) package powdered lemonade

2 cups sugar

2 teaspoons cinnamon

1/2 teaspoon ground cloves

1. Mix all ingredients together and store in an airtight container. Add 2 heaping teaspoons to 8 ounces of hot water to serve.

For a real treat, I made Russian tea from scratch for my family, using freshly squeezed juice. This has been our wintertime luxury ~ fresh juice from oranges, tangerines and Meyer lemons .

Temple oranges. Lucy Mercer

Juicing oranges. Lucy Mercer.

Russian tea from scratch

• 1 cup lemon juice
• 2 cups orange juice
• 4 regular size tea bags
• 3 cinnamon sticks
• 6 whole cloves
• 1/2 gallon water
• 1 cup sugar
•   

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1. Boil water with cloves and cinnamon sticks for 20 minutes, remove from heat, add tea bags and let steep for about 15 minutes.
2. Add juices and sugar, bring to a boil and let simmer.
3. Skim foam from mixture. Let cool slightly, strain and serve.

This post is part of #LetsLunch, a global Twitter party. This month we're celebrating the Winter Olympic Games in Sochi, Russia. Check back for links from these great writers from around the world:

Bake a chocolate pound cake for the ones you love

Chocolate pound cake by Lucy Mercer/A Cook and Her Books

A homemade cake is a nice thing to have around the house during a long weekend, or perhaps you want to bake a gift for a friend. This chocolate pound cake fills the bill. It's not a death-by-chocolate type cake, just a pleasing cocoa taste and tender texture. With a bit of chocolate glaze, it  makes a kid-pleasing birthday cake.

Chocolate Pound Cake

1/2 pound (2 sticks) unsalted butter, at room temperature

1/2 cup vegetable shortening

3 cups sugar

5 eggs

3 cups unbleached all-purpose flour

1/2 teaspoon baking powder

1/2 cup cocoa

1/2 teaspoon salt

1 cup milk

1 teaspoon vanilla extract

1. Preheat oven to 325. Grease a Bundt or tube pan with nonstick spray. In the bowl of an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating well after each addition. 

2. In a separate bowl, stir together dry ingredients. Add to butter mixture alternately with the milk, beginning and ending with dry ingredients. Add vanilla.

3. Pour batter into a Bundt or tube pan and place in a 325 degree oven. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes. Cake is done when toothpick inserted in center is clean. Remove cake from oven and let cool on wire rack.

Look for more ideas for gifts from the kitchen like Orange Pecan Coconut Balls , Roasted Almonds and my never-the-same-way-twice Ranch Snack Mix on A Cook and Her Books. Looking for cookies? Try Scottish Shortbread and Macadamia Tassies.

Text and images copyright 2011, Lucy Mercer.

Good Gravy

Gravy for poultry by Lucy Mercer/A Cook and Her Books

Good gravy is a godsend, whether you need it to dress the bird, the dressing or the mashed potatoes, having homemade gravy on the Thanksgiving table pretty much separates the real cooks from the duffers.

There's no particular magic to gravy, just attention to ingredients and proper stirring to eliminate lumps will carry a novice through. Here's the recipe that I've used for years - it's based on canned chicken broth, but substitute homemade turkey or chicken or vegetable broth as you wish. For the Thanksgiving feast, combine the gravy with some of the pan drippings from the bird for a truly spectacular gravy (if the bird has been brined, add drippings judiciously, the salt can quickly overwhelm the sauce).

Gravy for Poultry

3 tablespoons unsalted butter

1 onion, peeled and roughly chopped

1 carrot, peeled and roughly chopped

1 stalk celery, peeled and roughly chopped

1/4 cup all-purpose flour

1 bay leaf

1 sprig fresh thyme, if available

1 (32 oz) package low-salt chicken broth

Salt and pepper to taste.

1. In a small saucepan over medium heat, melt butter. Add the vegetables, all roughly chopped, and let brown, stirring occasionally. Pour chicken broth into a microwavable container and zap for 1 minute.

2. Stir the vegetables until they are nice and caramel-colored, about 10 minutes, then add 1/4 cup all-purpose flour. Stir this into the vegetables for an additional 5 minutes or so. Then gradually add 4 cups of warm broth. Strain the broth through a sieve, discarding the solids. Season to taste. Cool and store the gravy in the fridge for a day or so, or place in the freezer until Thanksgiving Day.

3. On Turkey Day, stand by the stove, lovingly stirring the gravy, adjusting the seasoning and admiring your kitchen skills. Homemade gravy without lumps, and not requiring a packet or a pocket or a jar.

Vegetable Broth a Snap to Make



Vegetables for Broth by Lucy Mercer/A Cook and Her Books

 Vegetable broth is a very useful thing to have on hand, or to put together on the fly. It makes soups sing and is a meat-free enhancement for rice and other dinnertime grains. Canned vegetable broth is usually no better than “ok,” so if you’re the kind of cook who keep carrots and celery and onions on hand, then you can put together this basic broth. Your food and family will thank you.

Roasted Vegetable Broth

2 tablespoons vegetable oil

2 carrots, peeled and diced ½ inch

1 onion, peeled and diced ½ inch

2 stalks celery, trimmed and diced ½ inch

1 bay leaf

Sprinkle of salt and pepper

Water

In a saucepan over medium heat, heat vegetable oil and add vegetables in stages, beginning with onions and concluding with celery. Add a small amount of salt to aid sweating and stir frequently. When vegetables begin softening, place lid on pot. After five minutes, stir and add water to cover, about 4 cups. Bring to a boil, lower to a simmer, add bay leaf and let steep for at least 20 minutes and up to 45. Let cool. Strain and use in recipe.

Incredible, edible egg salad

Egg salad is a humble and filling concoction. It can be as simple as leftover hard-boiled eggs and a jar of Hellmann’s or, with a little finesse, a show-off sandwich spread and star of an elegant appetizer. The secret is to employ the magic of the eggs, letting eggs do double duty as the bulk of the salad and the binder, which means, in this case, making mayonnaise from scratch. Mayonnaise from scratch need hold no fear for the home cook. One fresh egg yolk, less than a cup of fresh oil, a few minutes of your time and a sturdy whisk are all it takes to make a luscious, homemade mayonnaise that will elevate your egg salad from ho-hum to va-va-va-voom.

Pay attention to the basics when making your egg salad sandwich. Eggs should be properly boiled, no mineral gray ring covering the chalky yolk; whites just set, not rubbery. Creamy mayo, but not too salty. A little kick, maybe pepper, maybe hot sauce. Onion? No way, but perhaps a hint of chive. Crunch? Celery is for sissies and potato salad. I prefer radishes for a peppery bite and crunch. The bread must be toasted, and wheat is the only way to go. The blandness of white bread offers no contrast to the creamy egg salad.

Homemade Mayonnaise

Adapted from the Gourmet Cookbook and online sources

1 very fresh egg yolk

½ teaspoon Dijon mustard

¼ teaspoon salt

¾ cup canola oil

1 ½ teaspoons lemon juice

1 teaspoon white wine vinegar

Pepper to taste

1. In a small bowl, place egg yolk, mustard and salt. Whisk until combined. Drop by drop, pour and whisk ¼ cup of the canola oil into the mixture. This will take up to 10 minutes (for me, at least). After the oil is thoroughly combined with the yolk, whisk in the vinegar and lemon juice. In a slow stream, add remaining oil. Take your time and make sure you do this right. If the mixture ever looks like it’s separating, stop pouring in oil and whisk the heck out of it, to combine. If you do this right, you will see the mixture change from dark yellow to lighter and creamier, ultimately a thick sauce, not fluffy like the stuff from the jar, but creamy and delicious, just the same.

Hard Boiled Eggs

Everyone and his dog has a recipe for perfect hard-boiled eggs. My advice is to keep trying until you find one that works for you. Here’s my method:

Start with a saucepan and insert a steamer basket (if you have it - this makes it easier to remove the eggs and also keeps them from bouncing around on the bottom of the pot). Place 6 eggs on opened basket, cover with cold water, bring to a rolling boil, cover and cook for less than a minute. Pull covered pan off the heat and turn kitchen timer to 13 minutes. Some folks say 12 minutes, some say 15. All I know is that mine were cooked perfectly at 13 minutes. Have an ice water bath nearby and plunge the cooked eggs into the cold water. When cool enough to handle, peel away the shells. Old eggs are easier to peel due to the air pocket, fresher eggs stubbornly hang on to their shells.

Egg Salad

½ cup homemade mayonnaise

6 hard-boiled eggs

Salt and pepper to taste

2 teaspoons chopped chives

thinly sliced radishes

Assemble sandwich:

1. To properly chop the eggs, I employ the same tool that I use to make a pie crust: a pastry blender. Halve the boiled eggs into a bowl and mash them up with the blender, you may also use a fork.

2. While mixing the spread, toast the wheat bread, use homemade if available.

3. Gently fold the chopped eggs into the mayonnise. Texture is what you’re after. Taste and correct seasoning. It may need more mayo for moisture or acid for contrast. Will probably definitely need pepper.

4. Spread a thin layer of mayo on bread. Then layer radishes, then egg salad. Apply lid to sandwich. Grab a good book, pull up to the counter and tuck in.

Oh, and here's the bonus: a canape: Egg Salad with Chives on Radish Rounds. How simple is this, a baby spoonful of egg salad on a sliced radish, with a sliver of chive on top?

Text & images copyright 2010, Lucy Mercer.