You still there?

Oh, hey there, Internets. How's it going? Me? I'm good, good. You know how it is. You get a little busy. You forget to return a phone call or an email and then you're like, should I even bother? Will she even remember or will I just remind her how disorganized and/or lazy I am? Blerg. In my humble opinion, it is always good to make the call, send an email, write up the Thank You note, whatever. People like to be remembered.

So, thank you, Internets, for not forgetting about me. I promise not to forget to write to you for three months ever again. For serial.

That said, I really can't fill you in on all the new recipes I tried in the last few months. However, the most promising addition to the weeknight rotation is this quick, bursting-with-complementary-flavors! shrimp recipe. Oddly enough, Best Girlie and I both made this recipe within a week of each other. (We love the food blogs). All I can say is that this dish was easy and delicious. I didn't change a thing, so you can read the original recipe here: Spicy, Lemon, Garlic and Fresh Basil Shrimp over Israeli Couscous. Remember, never skimp on the zest and make sure your garlic is fresh! Enjoy!

And now for something completely different. 

FOODIE PHOTO COLLAGE!!

Even though you haven't heard from me, I have been a-cooking. Here are just a few of the things I've been up to.

Action Shot!

Calzonerific!

Artichoke, Black Olive Macaroni and Cheese 

Looks weird. Tastes Good. 

Guinness Pumpkin Bread Pudding

Apple Turnovers

Shepherd's Pie

In case you missed all the green cookies and candies or the kitschy shamrock headbands and tiaras in your local CVS or grocery store, I thought you should know that St. Patrick's Day is coming up. Huzzah! As a tribute, this month I'm going to tackle an assortment of traditional favorites, such as shepherd's pie, bread pudding (as if you didn't see that coming), corned beef and cabbage, and more!

If you were to ask Mom her thoughts on Irish cuisine, she would probably tell you the term is an oxymoron or that Irish food is more functional than enjoyable. Granted, this is a woman who doesn't see the restorative powers of a warm bowl of gooey macaroni and cheese, either. Dad, on the other hand, knowing the healing influence of comfort food, is a big believer in the meat and potatoes philosophy. In making this recipe I tried for the best of both worlds. I added a couple of zippy touches, but still got to devour a traditional and satisfying success.

Shepherd's Pie 
(adapted from this Cookie recipe on Epicurious)

1 tbsp vegetable oil
1 large onion, chopped
1 large carrot, peeled and chopped
3 cloves of garlic, chopped
1 pound ground lamb
1 cup beef broth
1 tbsp Worcestershire
1 tbsp tomato paste
1 tbsp fresh parsley, chopped
1 tsp dried rosemary
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
4 tbsp unsalted butter
1/2 - 3/4 cup whole milk
salt and pepper to taste

Directions:

1. Preheat oven to 375 degrees. Heat oil in large skillet or medium-high heat. Add onion, carrot, garlic and lamb; cook until browned, about 8 - 10 minutes. Drain the grease. Return to heat, add broth, Worcestershire, tomato paste, parsely and rosemary. Simmer for about 10 minutes, until the sauce begins to thicken. Add peas.  Remove from heat and transfer meat mixture to a 2-quart baking dish.

2. Meanwhile, in a large pot, bring the potatoes to a boil in salted water. Boil until tender, about 20 minutes. Drain and remove from heat. Add butter and begin to mash. Add milk by 1/4 cupfuls and continue to mash until potatoes are desired smoothness. Add salt and pepper to taste. Spoon mashed potatoes over meat mixture and spread evenly.

3. Bake 30 to 35 minutes until the top of potatoes are an appetizing light brown.

Happy New Year!

Dude, how much more sexy is it to say, "20-10"?  Way sexier than, say, 2009 or 2008. I mean, all those burdensome syllables. Think of how many seconds you're gonna save over the next ten years, not having to say two-thou-sand-(whatever). It is gonna be great, well, except for those folks who are walking 'round town saying things like "0-10." Give them time. Change is hard.

So, over the last few weeks, I have had many foodie adventures, all of which I am dying to tell you about, but before I do, I need to get those pesky resolutions on paper, out of the way, but (hopefully) not forgotten. They may seem silly or meaningless, usually because a) I do forget them as soon as I write them down, and b) they have been more or less the same since I was 15 years old, but I still enjoy them. In a way, they help me crystalize my thinking about where I see myself now and over the next year - and this year they are completely different!

In no particular order:

Eat more cooked fish. Somehow loving sushi, crab and raw oysters still doesn't alleviate the embarrassment I feel over being unable to stomach a salmon filet. All I smell when fish is cooking it low tide, which is ridiculous. I am a New Englander. Suck it up and eat the damn fish.

Will drink less. While I very much enjoy this continuing interest in cocktails and "mixology," after the second and most definitely the third cocktail, my senses have been sufficiently dulled to the point where it doesn't much matter what I am drinking and I shouldn't waste the $12 on something that will do just as much for me at that point as a cheap glass of wine. P.S. Will avoid cheap glasses of wine.

Will not be intimidated by new dishes or ingredients. Self explanatory. (Interesting story on bone marrow to follow).

Trust my cooking instincts. I really can't stress this one enough. I should put up a sign above my stove that reads: "Lady, you know how to cook. Go to it!" My OCD and love of cooking do not play well together. Hey, little OCD voice, I'm talking to you. In fact, I am shunning you. - Unshun. - For all of 2010. - Reshun. Period.

And the obligatory... Will lose 10 pounds. While I loathe to mention those 10 pounds, I also love good food. This year there is an addendum. Will lose 10 pounds by cutting out cheap, fatty, processed foods. If these pounds are the result of eating quality, fresh and (to the extent possible) local foods, I am not going to beat myself up about it. Nothing makes me feel worse than realizing I just ate a ton of Kraft macaroni and cheese when I would have sauteed some garlic and veggies in about the same time. That being said, I fully reserve the right to freak out if those 10 pounds start inviting friends over to crash on my tummy for a few months.

In keeping with these resolutions, I'll be launching a couple of new, regular segments on The Wicked Cranberry. Stay tuned.

Pasta with Ratatouille

Shocking. Shocking is the only word I can think of to describe my food habits over the last few weeks. After all the roasting, baking and eating of Thanksgiving, I lost all foodie focus. Out of sheer laziness, I have made meals out of a bag of Pirate's Booty, Easy Mac (because regular mac and cheese seemed too much to handle), and the better part of a jar of kosher dills with a side of turkey pepperoni. Not to mention the fact that I recently had leftover roast beef with horseradish cream sauce - for breakfast. I feel like I have been on a food bender. Disgraceful.

This week, I was back on the wagon, ready to purge myself bad, post-holiday habits with a hearty helping of Pasta with Ratatouille.

Look at those bright, friendly colors!

I may not have been creating good foods after the holiday, but I was exercising my inner foodie outside of the kitchen. I had been visiting a lot of bookstores, perusing new, old and used books, when I decided to pick up a copy Ellen Helman's The Uncommon Gourmet. Mom has been cooking from this book for years. Ellen Helman provides a varied collection of simple recipes which are suitable for everyday, but often elegant enough for company. I'll be cooking from this book again soon. And so should you.


Pasta with Ratatouille 
(Adapted from The Uncommon Gourmet)
1 medium eggplant, peeled and chopped into 1/2" cubes
2 medium zucchini sliced into 1/2" rounds and cut in half
salt
4 tablespoons olive oil
1 large red pepper, sliced
1 large green pepper, sliced
1 large red onion, halved and sliced
4 garlic cloves, minced
1/4 cup fresh parsley, chopped
1 tsp dried basil
1/4 - 1/2 tsp crushed red pepper
salt and pepper to taste
28-oz. can diced tomatoes, drained
3/4 cup black olives, sliced
1 tablespoon capers
1 pound gemellli (or other textured pasta which will hold a liquidy sauce)
                                      
Makes 6 servings. Place eggplant and zucchini in a colander and sprinkle generously with salt. Let stand for about 30 minutes; rinse and pat dry. Warm 1-2 tablespoons olive oil in a large pot over medium heat. Saute eggplant and zucchini until lightly browned. Remove vegetables from pot and set aside.

Add another 1-2 tablespoons of olive oil to pan. Add peppers and onions; saute until soft. Add garlic, parsley, basil, crushed red pepper, salt and pepper to taste. Add at least 2/3 of can of tomatoes or more if you like. (I started by adding 2/3 of the can, which looked right, but I like tomatoes, so I tossed the whole can in there). Simmer for about 5 minutes. Return eggplant and zucchini and simmer, covered, for 15 minutes. Meanwhile, cook and drain pasta according to directions on box.

Add olives and capers to the vegetable pot and simmer another 5 minutes, uncovered. Toss veggies with pasta in a large bowl and serve with freshly grated parmesan cheese. Makes great leftovers for the lunch box.

Boyfriend liked this dish so much, he said, "I don't even mind that there isn't any meat in it." So there you go.

Food Notes from My Sick Bed

Activity in my kitchen came to a screeching halt last week when I managed to contract not only strep throat, but the flu as well. Before I got sick I had all sorts of different post ideas in mind, which I no longer have time to develop in full. In the interest of purging my head of these buzzy bees, I thought I would do my own little weekly blog roundup, made up entirely of my mental cranberry stew of half baked reviews, recipes and Theraflu induced-reveries.

Art and Soul. As I mentioned, my parents were in town a few weeks ago. The first stop on my parents foodcation in D.C. was Art and Soul. For me, the meal began and ended with the lamb loin hoecake. Everything was delicious, but this little plate was so packed with flavors, from the tender lamb to the sweet pickled onions and cucumbers and light dressing. It was like a heavenly gyro. When the food gods want a gyro, they call out for one of these hoecakes.

Founding Farmers. Apparently, I am the last person in the D.C. area to know that this restaurant is awesome. I ordered the mixed grill (fried chicken, bratwurst, pork ribs and cole slaw), so I could sample as many meat dishes as possible as well as a side of mac 'n' cheese. Extravagant, I know, but as my favorite foods go, mac 'n' cheese is right up there with bread pudding. And I had heard things about this mac 'n' cheese. This mac 'n' cheese is the best mistake you'll ever make. Holy Mackerel! I wanted to bury my face in the stuff. Whew. Also, the pot roast was singular is its unique depth and subtle sweetness which we couldn't quite place (anise? allspice?).  All of our portions were big, so come hungry.

Finally, I continued my love affair with Fall. I had hoped to whip up some true Oktoberfest fare, with beers, brats and sauerkraut. Yum! Sadly, all I could muster was was a Pumpkin Bread Pudding and some pumpkin beer. I substituted dried cranberries for the raisins, but I didn't even get around to making the caramel sauce. The morning after I baked the pudding, I was hit and hit hard by the flu. I only tried one piece before my convalescence. Unfortunately, I can't really remember much beyond that other than it was pumpkiny. After that, I was on a strict diet of oatmeal, oatmeal and bread for days.

Coming up: I try my hand at a couple Eastern Mediterranean-inspired meals from my new cookbook: Spice: Flavors of the Eastern Mediterranean.