I want the election to be over. I'm tired of partisanship, attack ads and endless news cycles of pontificating pundits.
I want the election to be over as long as my candidates and propositions win. That's what I meant to say.
If my side needs more time to win the day, so be it. Take all the time you need.
Skin in the game
Every election cycle feels special. The stakes are always high. The choices game changing. The amount of campaign money spent on elections stupefyingly large.
If you are a conservative, you are convinced the moral fabric of the country is on the line. Our economic future is at risk.
If you are a liberal, you have seen the Ryan budget and the writing is on the wall for all the Progressive advances since Teddy Roosevelt. If you care about social inequality and women's rights, you are bewildered by the seemingly unending attacks that come from Republican candidates.
On Election Night this Tuesday, given the number of key battle ground states and the voting difficulties created by super storm Sandy, conclusive results might not be forthcoming until late in the evening or early morning.
What you're going to eat on Election Night might not be the first thing on your mind, but after you've finished working the phone banks and you've driven the last person to the polls before they close, it's time to head to a TV at home or a friend's and be prepared for the long haul.
If you don't want to cook, have a collection of take-out menus available. That way you are only a phone call, your credit card and 45 minutes away from a table full of pizza, stir fried green beans with beef and salads with seasonal greens and homemade croutons.
On the other hand, if you want home cooked food, here are some easy-to-make favorites that we like to serve when we're watching the Super Bowl, NBA Playoffs and waiting to celebrate the beginning of another year.
Good luck to you and all the candidates you believe in and the propositions you are voting for.
Tapenade with Charred Garlic
A secret weapon in last minute cooking, tapenade brightens any meal either as an appetizer or a condiment. If you use pitted, canned olives, making tapenade will take 10-15 minutes.
The taste of your tapenade depends on the quality of the olives.
Serves 6-8
Ingredients
1 can pitted olives, drained weight 6 oz., preferably green or kalamata olives
2-3 tablespoons olive oil
2 garlic cloves with skins
¼ cup Italian parsley, washed, leaves only, roughly chopped
¼ teaspoon pepper flakes (optional)
Black pepper to taste
Directions
Skewer the garlic cloves on the end of a knife or a metal skewer and hold over a gas flame to burn off the outer skins. Let cool, remove any pieces of charred skin and roughly chop the cloves.
In a small blender or food processer, place the drained olives, olive oil, garlic, parsley and pepper flakes. Pulse until the olives are roughly chopped. Taste and adjust the seasoning with the addition of black pepper, sea salt, pepper flakes and olive oil.
Pulse again until the tapenade achieves the desired texture. Personally I like a tapenade that has a rustic look with the olives coarsely chopped rather than puréed.
Refrigerate until ready to use and serve at room temperature.
Variations
2 anchovies packed in oil, roughly chopped and added with the olives. If salted, rinse before adding.
1 tablespoon capers added with the olives.
Lavash Crisps
Served in the Middle East, lavash and pita are commonly used instead of bread. Flat, unleavened lavash has a delicious, lightly grilled flavor when fresh. Making crisps makes use of lavash that might otherwise have gotten stale and gone to waste.
Lavash crisps have more flavor and are more flaky than commercially manufactured chips. Serve them with salsa, tapenade, dips or thin slices of cheese.
The crisps will last for weeks if kept refrigerated in an airtight container.
Serves 6-8
Ingredients
1 large or 2 small sheets of lavash
1 cup olive or safflower oil
Sea salt and black pepper to taste
5-6 paper towel sheets
Directions
Cut the lavash sheets into 2” squares by cutting the sheet in half, placing the halves on top of each other, cutting those in half and doing that again until the pieces are 2” wide. Cut the 2” wide strips into 2” squares and set aside. If not cooked immediately, store in an airtight container.
In a large frying pan or griddle, heat ¼ cup of the oil. Season with sea salt and black pepper and heat on a medium-low flame. Be careful not to burn the oil or cause it to smoke.
Lay a paper towel sheet on a large plate or baking sheet.
Add the lavash squares to the hot oil. Do not overlap. Using tongs, turn over the lavash when they are lightly browned and cook the other side. They cook quickly so watch them closely.
Remove the cooked crisps and place them on the paper towel. Cook another batch. Place a clean paper towel on top of each layer to absorb excess oil.
Replenish the oil in the frying pan as needed and season with sea salt and black pepper. Allow the oil to reach the proper temperature before adding more lavash.
Discard the paper towels when the crisps cool. Store refrigerated in an airtight container. Serve at room temperature.
Spaghetti and Shrimp
To build out the flavors, other ingredients can be added to this easy to make dish. Check out the variations below.
Yield: 4 servings
Time: 30 minutes
Ingredients
1 pound shrimp, washed, shelled and deveined
1 pound spaghetti
2 cloves garlic, peeled, finely chopped
2 tablespoons yellow onion, peeled, finely chopped
1/4 cup Italian parsley, washed, dried, leaves only, finely chopped
3 tablespoon sweet butter
2 tablespoons olive oil
1 teaspoon Kosher salt
1 cup pasta water
Sea salt and black pepper to taste
1/2 cup freshly grated Parmesan
Instructions
To help with timing the dish, make the pasta first.
Bring a gallon of water to boil in a large stock pot. Add kosher salt and pasta. Every five minutes use tongs to stir the pasta to keep it separated. Place a strainer in the sink along with a heat-proof cup to capture 1 cup of pasta water. In ten minutes or until the pasta is al dente (firm to the bite), strain the pasta and reserve the cup of pasta water.
Return the pasta to the still hot pot. Add 1 tablespoon sweet butter and 1 teaspoon olive oil, season with 1/4 teaspoon each, freshly ground black pepper and sea salt. Stir well with tongs. Lay a piece of aluminum foil over the top of the pot to help the pasta retain heat.
Leave the shrimp whole or cut into bite sized pieces. In a large chefs pan, heat 1 tablespoon olive oil and saute the shrimp until lightly pink. Remove the cooked shrimp from the pan. Add the garlic, onion and parsley and saute over a medium flame until lightly browned. Stir well to prevent burning. Add 2 tablespoons sweet butter, 2 teaspoons olive oil and 1/2 cup pasta water.
Simmer, reduce and taste. Add sea salt and pepper if needed.
Add the cooked pasta and shrimp. Stir well to coat with the sauce. Add small amounts of pasta water if more liquid is needed. Toss well and serve with grated Parmesan.
Variations
Sprinkle 1/4 cup toasted bread crumbs on the pasta before adding the grated cheese.
Toss the pasta with 2 tablespoons finely chopped, crisp bacon.
Add 1/4 teaspoon pepper flakes for heat.
Saute 4 shiitake mushrooms, washed, thinly sliced with the garlic, onions and parsley.
Saute 1 cup corn kernels with the garlic, onions and parsley.
Instead of shrimp, use lobster or scallops.
Couscous or Bulgar Salad with Celery
Yield: 4 servings
Time: 20 minutes
Ingredients
1 cup instant couscous or fine grained bulgar
1 1/2 cups water
1/4 cup olive oil
1 celery stalk, washed, leaves removed, finely chopped
1 scallion, washed, ends trimmed, finely chopped
5 Italian parsley sprigs, leaves removed, washed, finely chopped
Sea salt and pepper
Method
Boil the water. Put the couscous or bulgar into a bowl, add the water, stir, drizzle with 1 tablespoon olive oil, cover with plastic wrap for 10 minutes.
Using a fork, fluff the couscous or bulgar, add the rest of the olive oil, season with sea salt and pepper to taste, toss with the celery, scallion, and parsley.
Serve at room temperature as a salad or a side dish.
Variations:
Add chopped raw tomatoes
Add Iranian cucumbers, washed, peeled, finely chopped
Add 1/4 cup finely chopped yellow onion
Add currants
Couscous or Bulgar with Grilled Vegetables
Yield: 4 servings
Time: 20 minutes
Ingredients
1 cup instant couscous or fine grained bulgar
1 1/2 cups water
1/4 cup olive oil
1 large carrot, washed, peeled, ends removed, cut into 1" long slabs, 1/4" thick
1 large broccoli crown, washed, cut into 1" long slabs, 1/4" thick
5 Italian parsley sprigs, leaves removed, washed, finely chopped
Sea salt and pepper
Boil the water. Put the couscous or bulgar into a bowl, add the water, stir, drizzle with 1 tablespoon olive oil, cover with plastic wrap for 10 minutes.
Toss the carrots and broccoli pieces with olive oil, seasoned with sea salt and black pepper. Grill or roast in a 350 degree oven until lightly browned, about 15 minutes. Let cool and finely chop.
Using a fork, fluff the couscous or bulgar, add the rest of the olive oil, season with sea salt and pepper to taste, toss with the cut up carrots and broccoli.
Serve at room temperature as a salad or a side dish.
Variations:
Add 1/4 cup corn kernels, seasoned with olive oil, sea salt, and pepper, grilled or roasted
Add 1/4 cup olives, pitted, chopped
Add 1 cup spinach leaves, no stems, washed, roughly chopped
Egg Salad with Grilled Vegetables and Crisp Bacon
Crisp bacon bits adds another level of flavor and texture to egg salad. The bacon strips can be cooked first but better is to mince the raw bacon and saute the bits. That way, each bacon bit is nicely browned and holds a uniform shape.
Yield: 4 servings
Time: 45 minutes
Ingredients
4 farmers' market fresh large or extra large eggs
1 large carrot, washed, ends trimmed, peeled
1 ear of corn, tassels and husk removed, washed
1/2 cup Italian parsley leaves, washed, finely chopped
1 tablespoon capers, rinsed, finely chopped
2 strips of bacon, finely chopped, sauteed until crisp, drained
1 tablespoon finely chopped shallots or scallion
2 tablespoons mayonnaise
2 tablespoons olive oil
Sea salt and black pepper
Method
I like to put the eggs into a pot of cold water, turn the flame to medium-high, and cook them for 30 minutes. Many people say that's way too long but it works for me. The yolks come out flaky, the whites dense. Rinse with cold water, take off the shells, and roughly chop.
Slice the carrot into flat slabs about 1/4" thick and 3" long. Toss in olive oil seasoned with sea salt and black pepper. Do the same with the ear of corn. Grill until lightly browned all over or oven roast in a 400 degree oven for 15 minutes. Turn frequently to avoid burning. Let cool. Finely chop the carrots. Remove the kernels from the cobs.
In a large mixing bowl, combine the chopped eggs, carrots, corn kernels, parsley, shallots, and crisp bacon bits. Toss. Season with sea salt and black pepper. Add the mayonnaise and mix well.
Serve on bread, crackers, or lettuce leaves.
Variations
Add 1/4 cup roasted red pepper, finely chopped
Omit the bacon
Add 1/4 cup finely chopped, pitted olives
Roast 2 garlic cloves, tossed in olive oil, seasoned with sea salt and pepper until lightly browned, peel off the skins, finely chop the soft garlic and add to the egg salad
Add a dash of tabasco or a dusting of cayenne pepper for heat
Open Face BLT with Avocado
Use any kind of bread you love. Personally I prefer thin sliced French or Italian bread for my open faced sandwiches. Depending on the size of the loaf, you will need two to six slices per person.
My favorite bread for a BLT is the Italian bread from Bay Cities Deli in Santa Monica. Light with a thin crust, the bread perfectly compliments the sandwich's toppings.
To keep its shape, the slices should be lightly toasted.
Serves 4
Time 30 minutes
Ingredients
8-24 slices of bread, lightly toasted
8-10 slices of bacon
2 ripe avocados, washed
4 ripe large tomatoes, washed, stem and blossom end removed
8 romaine leaves, ribs removed, or a handful of arugula leaves without the stems, washed, dried
8-16 slices of bread and butter pickles (optional)
Sea salt and black pepper
Mayonnaise
Directions
Set the lightly toasted slices of bread aside to cool.
In batches, cook the bacon in a large frying pan or griddle on a medium-low flame. Turn the slices frequently for even browning, being careful to cook through all the fatty pieces. Place paper towels on a plate. When each bacon strip is cooked, lay it on the paper towel to drain.
While cooking, pour off excess grease into a coffee tin for later disposal.
Cut the cooked bacon pieces so they are the same length as the toasted bread slices.
Depending on your preference, make thin or thick slices of tomatoes and set aside.
When you are ready to assemble the sandwiches, cut the avocados in half, remove the peel and discard the pit. Since the avocado flesh will discolor once it is exposed to the air, do this last step just before serving.
Spread mayonnaise on each slice of lightly toasted bread, place avocado slices on the bread, covering the surface. Lay romaine or arugula leaves on the bacon. Add a slice of tomato, pickle slices (optional) and lastly the bacon slices. Season with sea salt and freshly ground black pepper.
Serve with an ice cold beverage, a tossed salad and fresh fruit for dessert.
Variations
Lightly dust the avocado with cayenne for heat.
Instead of lettuce or arugula use watercress leaves for a peppery flavor.
Toss the avocado slices in a mix of 2 parts olive oil and 1 part fresh lemon juice before placing on the sandwich.
To make an open-faced melted cheese sandwich, lay thin slices of Irish or English cheddar cheese on top of the sandwich, place in a preheated, 350 degree toaster oven for 5 minutes to melt the cheese, 1 minute in a toaster oven set on broil and cook until the top of the cheese lightly browns. Serve warm.
