Cheers!

I just wanted to take a moment to say Happy Holiday and please be safe if you are going to travel.  Be careful in these oceans, lakes and streams.  Be mindful of your guests if you are entertaining.  If you are drinking, don't drive and don't let your friends and family drink and drive.  On behalf of the Smith Family, we wish you the happiest and safest holiday, from our Family to yours. Happy Independence Day, be thankful for those liberties we have, still denied for some.  Eat, drink and be merry!
My daughter Bronwyn insisted on this drink when we were in Morrisville, NC, so I decided to live a little and get one too.  I normally stay away from sugary drinks and make them follow the same suit.  This particular day was our departure day from a fantastic BLACKGIRLSCODE workshop weekend, hosted by LENOVO, so I made me a kamikaze of flavors and it was alright.  "Frazil" it's called.  I think the name sold me.

The beautiful Lenovo campus where BLACKGIRLSCODE workshop was held.

Southern Style Braised Cabbage w/ Country Ham, 'Soul Food' Sides for Thanksgiving

This is a Southern American dish inspired by my mom's love of cabbage.  Next to sweet potatoes and Creamy Potato Soup, this is a favorite.  Pork does not have to be used in this recipe. It does however, have roots in the original preparation of fried and braised cabbages, either from Old World Ireland or dishes in the  Americas.
 I am a fan of using other smoked goodies like turkey necks, legs and wings.
After the cooking process, the skin may be removed and the meat shredded and tossed with finished product for a one bowl/dish meal, hearty and full of history, delicious to the body and soothing for the soul.
Cabbage was recorded in literary memoirs as early as the late 1400's, but shows roots in or around 1150 in Germany.  During earlier centuries, cabbage was referred to as "Coleworts"  It came in with the settlers to Jamestown and has been a considerable part of sustenance from day one. The cultivating properties and abundance served as food for humans as well as animals.
Recipe:
1 head of cabbage, rough chopped into chunks, large outer leaves removed, about 3lbs.
2 medium onions, quartered
2 cloves garlic, smashed
1 portion country ham, about 2oz. cooked
ham bone, optional
chicken/veggie stock or water
Olive oil
SPST (Salt and Pepper to Suit Taste)
Over medium high heat in a large heavy bottomed vessel, drizzle in some olive oil and add onions and country ham portion and bone.
Cook until fragrant and caramelization is evident, about 4 minutes and add cabbage.
SPST.
Saute for several minutes, then add chicken/veggie stock or water until cabbage is covered, add garlic here, then cover with lid.
Bring up to a boil, then reduce to medium heat.
Cook until cabbage is tender and liquid is reduced by more than half, about 45 minutes.
Check seasoning as it cooks and adjust accordingly.
Remove ham portion, shred, then re-add to cabbage.
Remove ham portion completely if desired.
Serves many.

Meyer Lemon Pound Cake and Other Lemony Delights

  Meyer lemons are a fragrant and bright citrus fruit, that is a a cross between a lemon and a mandarin.  They made their appearance in the Americas in the early 1900's.  Their season is between November and March.  I was in place at just the right time to catch them for $2 for 2 lbs.  Knowing the standard price encouraged me to buy many many bags and set aside a day and an evening to process the whole lot.  I spent quite a few hours peeling and juicing the yellow gems and wanted to go ham in the lab aka the kitchen to see what I could could come up with.  After peeling the lemons, I laid the peels out on parchment and dried in a 200 degree oven for about 2 hours.   I used some of the fresh peels to make Meyer Lemon Peel Candy. I spiked mine with Crown Royal Apple Brandy.

Apple Brandy Lemon Peel Candy

I used ice cube trays to freeze the zesty juice in portioned increments to fit the bill for likely amounts in recipes: 1 and 2 tsp. amounts and 1 tbsp. increments. After freezing the cubes, I placed them in separate resealable zip lock bags for easy accessibility, works like a charm!!  I also used my mortar and pestle to make a course ground powder to use in soups, stews and water baths.  My daughter Bronwyn was the first to actually make a tall and frosty jar full of this delicious Meyer Lemonade!  The tangy citrusy and lemony drink was perfect.  I love the idea of having these cubes on hand for many of our treasured treats, which brings me to the featured recipe.
 I am obviously a fan of things lemon, and this creation stemmed from the wonderful fragrance that filled the air during my lab or kitchen time, that's devoted to the development of one specific item or technique.  I also made my first preserved lemons from this batch, I impatiently waited in angst for the 3 week time frame the lemons needed to be ready to eat/use.  I have used them thus far in a recipe starring pork and they were fabulous, albeit, a little goes a long way.  I  rehydrated some of the Meyer Lemon peels and incorporated a touch of that water into the glaze for the end.  Lemon zest will do just fine if you don't happen to have dried peels on hand.  If in season, zest some of the fresh peel into the batter for even more sweet/tart twang.
Recipe:
3 1/2 c. cake flour, sifted
1 1/2 tsp. double acting baking powder
1/2 tsp. kosher salt
2 1/4 c. sugar
6 large eggs
1 c. or 2 sticks softened butter, unsalted
1/4 c. canola oil
1 c. evaporated milk
1/2 c. Meyer Lemon juice
1 tsp. Madagascar Bourbon Vanilla Bean Paste*
Preheat oven to 350*F.
Combine dry ingredients until well blended. 
In another bowl, cream sugar, eggs, butter, oil and milk
Add juice and extract.
Mix in flour in two batches, careful not to overwork batter, producing a tough cake.
Pour into a large greased and floured bundt pan, tapping on hard surface to release any air pockets.
Bake until toothpick or skewer inserted comes out clean, about 55 minutes to 1 hour.
Let cool for about 10 minutes, then transfer to wire rack to cool completely.
For Glaze:
1 c. confectioner's sugar
2 tbsp. butter
1 tbsp. milk, more or less for desired consistency
1 to 1 1/2 tsp. meyer lemon peel water
1/4 tsp. *MBVBP
zest of one lemon
pinch of salt

In a medium bowl, combine confectioner's sugar, butter, vanilla and salt.
Add milk slowly until you reach the desired consistency.
Fold or stir in lemon zest.
Spread or pour over cooled cake.
Serves 16-18.

Potatoes and Turnips Lyonnaise

This recipe goes well with just about any protein, and with the help of a mandolin is a stress free and delicious affair.  With the aid of some simple and earthy ingredients, this recipe may be for a weeknight meal, or elevated to a more formal affair, just from the plating alone.  A friend of the family had a surplus of turnips, which she shared with us and this is one of the many I developed as a result. Belonging to the Family Cruciferae, including cauliflower, broccoli, collards and kale, also Brussels Sprouts, turnips are rich in calcium, magnesium and potassium.  They also provide a substantial amount of our daily allowances of vitamins A, C and K.  They blend in well with potatoes, and with thinly sliced onions in tow, this recipe is a wonderful collection of bulbous goodness!
Recipe:
3 turnips, peeled, thinly sliced, about 3 cups
2 potatoes, such as Russet, peeled,  thinly sliced, about 2 cups
1 medium onion, thinly sliced
2 tbsp. butter, plus 1 tbsp. olive oil
2 cloves garlic, pressed or finely minced
Toss sliced veggies together as evenly as possible in a large bowl.
Preheat oven to 375 degrees.
In a large oven safe saute pan over medium high heat, melt butter and olive oil together.
Once butter is melted and hot, carefully add veggies and garlic.
Shake pan constantly as veggies cook and SPST.
Cook for several more minutes , shaking pan and tossing careful not to break up veggies too much.
Place tight fitting lid over pan, and cook for about 5 more minutes.
Remove lid and transfer to oven, baking until browning is evident on top, about 15 minutes.
Serves 6 to 8.  Let stand for several minutes before cutting or plating.
I served this recipe with simple Salt and Pepper Bone In Chops.