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You Will Never Be Gymnast Meringues

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The morning of the tryouts for the swim pre-team was a rare, cold, rainy June morning. I was 6 and would need to just swim one lap of a 25 yard (not meter, yard) pool in order to earn my spot on the team. I stood at the side of the pool shivering as my goosebumps grew goosebumps from both the cold and my own nerves. By the time it was my turn, I could barely breathe. I jumped in and began to swim as my peers and my mother looked on. As cold as the air was, the water was colder and my red and white speedo swim suit did nothing to insulate me. My teeth were chattering and as I turned my head to take a breath I took in a mouthful of water and started to cough.  Gasping for air, I grabbed for the ladder about 3/4 of the way down the length of the pool and ended my swimming career.

I wasn’t ever meant to be a swimmer and decided later to have a go at diving. Not surprisingly, this also turned out to be a challenge for my lanky 10-year old body. The most common thing I heard following any one of my very low degree of difficulty dives at a meet was ‘Fail Dive’. When I finally quit the diving team two-years later, my coach smiled and thanked me.

These failures at water sports were painful – but, I really wasn’t all that disappointed. Gymnastics – that was my passion, my everything. Every four years when the summer Olympics start I am reminded of my experience with competitive gymnastics. I was 11 and had convinced my parents to send me to Murial Grossfeld’s Academy for Gymnastics summer camp in upstate NY. Before Bela Karolyi there was Murial Grossfeld. Murial was known as ‘The Tyrant of Girl’s Gymnastics’ and once told a 12-year old: ‘Don’t be a lady on that beam! Be an animal!’. She was a big deal in the sport for Americans. After a week of intensive 8-hour days training on all the apparatus, each student was granted a ‘hearing’ with Murial. My meeting with Murial was the most important moment of my life. I entered the room and was completely in awe of her. Even though I had been at Murial’s camp all week, I had yet to be in her presence. I walked in slowly and sat down as she directed. Ms Grossfeld looked at my skills evaluation report that lay on the desk in front of her and then looked up at me. Sigh. Pause. And then….’You will never be gymnast. Find something else.’ And that was it. My gymnastics dreams shattered in two terse sentences.

In spite of my shattered dreams of Olympic gold, my passion for the sport did not diminish. I love gymnastics and will spend the next 14 days glued to the television watching the US Women and Men perform.

Tonight is the Olympics opening ceremony. I am gathering with friends to watch and have been charged with bringing dessert. In an effort to make something patriotic, I am preparing Red, White and Blue Chocolate Chip Meringue cookies. The recipe below is a tweak on Claire Robinson’s from the Food Network. These are so easy – just a little time consuming.

Preheat the oven to 225 degrees F.

In a large bowl, using a hand beater, or, better yet, a KitchenAid Mixer with the whipping attachement, beat 4 egg whites, 1/4 tsp cream of tarter, a pinch of salt and 1/4 tsp vanilla until soft peaks form. Divide the egg white mixture into thirds. In the first third, gradually add 1/4 cup of sugar and beat until the sugar dissolves and stiff peaks form – about 3 minutes.

Remove the white meringue mixture from the bowl.

In the second third, gradually add 5-7 drops of red food coloring and 1/4 cup of sugar. Beat until the sugar dissolves and stiff peaks form, about 3 minutes.

Repeat this process with the final third using 5-7 drops of blue food coloring and 1/4 cup of sugar.

Into each color,  gently fold 1/3 cup of chocolate chips.

Drop the batter onto silicone mats or parchment lined baking sheets (will need 2) with a teaspoon, spacing at least 2 inches apart.

If you’re not putting in chocolate chips, you can use a pastry bag to make prettier meringue cookies. Bake until the meringues are dried through, about 2 to 2 1/2 hours. The cookies will remove easily from the parchment or silicone mat when ready. And their red, white and blue color will be the perfect dessert for any Olympics themed event.

I have long since accepted that I will “never be gymnast” and I did eventually ‘find something else’. The kitchen is my stadium and the stove top, my torch. And instead of being adorned in gold medals, I’m surrounded by copper pots.

Go Team USA!

Fresh Shrimp

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I spent a spring break in Mexico about 100 years ago. My friends and I had rented a small apartment on the beach. Nestled between two big high rise hotels in Mazatlan, our condo faced the ocean and provided us with incredible sunsets daily. The other perk to our beachfront location, was the proximity to the locals selling their wares on the beach each morning. Every day at 6:30am we would wake to a shrimper screaming up to us: ‘Fre-esh Shri-imp! Fre-esh Shri-imp!’.

I’ve never really liked cooking shrimp dishes as main courses. My rule of thumb was never serve food you can count. I’m not sure why, but I think I have a subconscious fear of starvation – I mean, there was always more than enough food in my life…but, food I can count makes me nervous.

That said, I’ve recently been playing around with lemon shrimp and pasta dishes. Here’s the latest recipe that I’ve liked….With only one pot and one pan being used, it’s also tiny kitchen friendly….

Summer Shrimp & Pasta

Put a large pot of water on high and toss in a palmful of salt. This will be for the pasta. I like to use angel hair…but any  pasta will work. That’s tri-color rigatoni in the photo – it was delicious and also really pretty.

Heat 2 tbsp of olive oil and 2 tbsp of butter in a saute pan over medium heat. Add 1 diced shallot and 2 cloves of garlic minced. Saute, stirring occasionally until fragrant (about 3-4 mins). Add 1lb cleaned, completely peeled shrimp. (Some people like to leave the tails on…not me).

Fresh shrimp can be pretty expensive, but I’ve found that frozen shrimp is just as yummy. Lately I’ve been buying my frozen shrimp at Gourmet Garage on West 66th St.

Add the zest of one lemon and the juice of 2 lemons. Saute until the shrimp is completely cooked – about 6 minutes stirring occasionally.

Remove the shrimp from the saute pan and place aside

Drop 1lb of pasta into the boiling water and cook just shy of the time on the box directions.

Add 1/2 cup of white wine – any dry white wine will do – to the saute pan. Stir with a wooden spoon –  the wine will help to lift all of flavor off of the bottom of the pan.

Add 1 package of frozen peas to the saute pan. Add salt and some pepper – to taste.

The peas will steam quickly in the lemon juice and white wine – about 2 minutes

Stir in 1/4 cup of cream and 4 pats of butter. This will help to thicken the sauce. You may want to add 1/4 cup or less of the pasta water to the sauce at this point if you think you may not have enough or just to thin out the sauce.

Remove the saute pan from the heat and re-add the cooked shrimp. Drain the pasta and add to the saute pan. Pull the pasta through to distribute the shrimps and sauce.

Transfer to a serving bowl. At this point add some halved cherry tomatoes – it’s prettier with the red of the tomatoes. Garnish with parsley and serve.

It’s a quick and easy pasta dish perfect for a lovely ladies dinner. Perhaps I’ll invite my friends from the Mazatlan trip….just don’t tell them it’s not fresh shrimp!