This evening the boy and I were left to our own devices since Jeff had a gig across town. Occasions like this usually mean some running around and picking up a fast-food dinner, and tonight was no exception. After trips to some of our favorite haunts (including the guitar store in exchange for the everything-make-up-and-bubble-bath store), we decided Mexican food was the dinner of choice. Not wanting to spend too much at Serrano's and equally not thrilled over Taco Bell, we decided to try Filiberto's, which is fairly new to our corner of town.
The establishment is set up like fast-food in that you place and pick up orders at the counter, seat yourself, and bus your own table. The menu reads somewhere between a nice restaurant and a fresh-Mex place with middle-of-the-road prices. I opted for a fish taco plate which came with two tacos, rice, and beans for $6.30 (plus another $1.43 for a drink). My son had a burrito and enchilada plate with rice and beans for $6.00 (plus another drink). While the boy said his food was excellent, I wasn't thrilled with my dinner. The fish pieces were overcooked and dark brown as if the oil they were fried in was old. In addition, the beans were hot, but the rice was only room temperature. (On the other hand, my son's food looked better and his side dishes were both the appropriate temperature.) Another plus was that there was plenty of food, actually more than I could eat. (Though these days I wonder why restaurants don't cut the prices and serve smaller portions.) However, the 15-year-old bottomless pit was happy to be full.
I think I've become jaded when it comes to restaurants. No matter where we eat these days, I'm just not impressed. I always think, "I could have something better at home." Though, frequently, I don't have the time or inclination to fix it. Sorrowfully, I'm even beginning to think that frozen dinners from the grocery might be better than some of the food choices at nearby eateries. I hate to admit it, but I think I've become finicky (horrors!) and spoiled (yikes!) because I constantly hunger for something new, interesting, and different. When I can't have those, I'd settle for an old favorite that is a culinary version of my soft leopard-print robe and fuzzy kitten slippers. Alas, what's a girl to do?
Tuesday, October 26, 2010
Sunday, October 24, 2010
Birthday Dinner
Since Jeff's birthday fell on a weeknight, we opted to have a fancy dinner at home on Saturday. We invited two other couples to join us, but since one had to cancel, there were only four of us for dinner. (Not that this really matters since the couple that joined us are a blast!) In an effort to wrap up three days of birthday festivities with a flourish, I prepared a five course meal: crostini with ricotta cheese and honey-balsamic sauce, baked scallops, bell pepper soup with Parmesan puff pastry sticks, rigatoni with squash and prawns, and chocolate pots de creme with Spanish almond cakes. Of course, no celebration is complete with cocktails including Jeff's favorite chocolate martini!
For starters, the crostini was extremely simple and a big hit. Though, you'll notice the recipe calls for goat's cheese, while I used ricotta. I do love goat's cheese, but when I looked at in the grocery about four ounces was going for over five dollars. That seemed pretty exorbitant since it was the same price as the premium Parmigiana Regiana. I know other stores (like Trader Joe's and Fresh and Simple) have goat's cheese for a much lower price, but I didn't have time to make a further trip. Even with the substitution, this was excellent. I would make it again as a snack for the guys as well as serving it to guests.
Goat Cheese & Balsamic-Honey Crostini
1/2 cup honey
1/3 cup water
Few sprigs of favorite herbs, such as sage, basil, rosemary, thyme
3 1/2 tablespoons good-quality balsamic vinegar
6 to 8 ounces young, fresh goat cheese
12 slices baguette-type French bread, cut diagonally about 1/2-inch thick, toasted
In a small sauce pan over medium-high heat. Combine honey and water; bring to a boil. Add herb sprigs and reduce heat to a simmer. Let simmer for approximately 10 minutes until total amount of liquid is reduced to about 1/2 cup. Remove from heat. Remove and discard herbs. Stir in balsamic vinegar and let cool. Spread goat cheese thickly on toasted bread. Drizzle with balsamic-honey syrup and serve.
The second course, baked scallops, is one we've had before. The first time I made this I used the small bay scallops (as shown in the recipe), but yesterday the larger sea scallops were a better deal. (They were actually only 5.99 a pound while the bay scallops were 6.40 for 12 ounces!) Either way, this is an easy dish that can be served in smaller portions as an appetizer (I made five ramekins from one pound.) or larger portions as a main dish. Both times I've made this, I have separated the scallops into individual servings, though, instead of using one large baking dish.
Baked Scallops
4 tablespoons butter, melted
1 1/2 pounds bay scallops, rinsed and drained
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese
Preheat oven to 400 degrees F (200 degrees C). Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops. (I roll the scallops in the mixture before putting them in the dish, and then sprinkle any left on top.) Bake in pre-heated oven until scallops are firm, about 20 minutes.
The next course, bell pepper soup, is also something I've made before with great success. However, previously I used yellow bell peppers rather than the green ones I bought yesterday. Since both the yellow and red peppers were more than twice the price of the green ones, I decided to use those. The taste was the same - delicious - but Jeff objected to the color. (It looked a little like pea soup.) While the color didn't bother me, I do recall that the yellow version was much more appetizing and beautiful. Along with the soup I served a basket of Parmesan puff pastry which is another favorite. These come out in long lonely sticks which are quite pretty standing in a vase or (cut in half) arranged in a bread basket. (I only used one sheet of the puff pastry for the twists, though. The other sheet I cut into rounds and baked mini cream puffs, which I plan to fill with chocolate pudding. Thanks, Mom!)
Bell Pepper Soup
1/4 cup olive oil
1 small onion, chopped
4 large bell peppers, seeded and diced
1 medium potato
1/2 - 1 teaspoon salt
1 teaspoon red pepper flakes (I used chipotle sauce instead.)
1 1/2 - 2 cups vegetable stock
Heat the oil in a large saucepan. Add the onions and saute 3-4 minutes. Add the remaining ingredients except the stock and bring to a simmer. Cover, simmer stirring occasionally until peppers are very tender (about one hour). Puree the mixture in the blender in two batches. Return the mixture to the pan and stir in the vegetable stock. Season to taste. May be served hot or cold. May be topped with a dollop of sour cream and chives.
Parmesan Puff Pastry
1 (17.3-ounce) package frozen puff pastry sheets, thawed
1cup freshly grated Parmesan
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 cup butter, melted
Preheat oven to 400 degrees F. Lightly grease a baking sheet. On a lightly floured surface, unfold pastry sheets. Cut each sheet into 13 strips, about 3/4 by 10-inches apiece. In a shallow dish, combine cheese, basil, and garlic. Brush pastry sticks with melted butter. Roll pastry in cheese mixture, lightly coating each side. Gently twist pastry sticks, and place on a prepared baking sheet. Bake for 12 minutes. Remove to wire racks to cool.
The next course, rigatoni with squash and prawns, was wonderful! This is from Giada De Laurentiis on Food Network. While I followed the directions and made the sauce from scratch, I think the prep time could be cut down immensely by using frozen squash. In addition, rather than saute the shrimp, I drizzled them with olive oil and fresh herbs, spread them on a cookie sheet, and popped them in a 400 degree oven for about five minutes. They were pink and perfect when they came out. (I watched the Barefoot Contessa do this last week!) I can see this recipe becoming a family favorite. The flavor of the squash is a little sweet and lovely with the pasta and shrimp.
1 pound butternut squash, trimmed and cut into 1-inch cubes
2 garlic cloves, minced
1 teaspoon salt, plus 1 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
1 cup vegetable stock
1 pound rigatoni
1 pound prawns, peeled and deveined
3/4 to 1 cup whole milk (I used some left over half and half.)
1/2 cup chopped fresh basil leaves
1/4 cup grated Parmesan
Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes. In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.
We finished the meal with chocolate pots de creme and Spanish almond cakes. I'm not posting the pots de creme recipe, which I found in my old standby Better Homes and Gardens cook book, because I was disappointed in the final product. The taste was very good - smooth and so chocolaty - but the custard did not set. It was terribly runny. On the other hand, the little almond cakes were very nice. I used some small square ramekins for the molds, and then cut them in half to serve beside the pots de creme, which I garnished with a fresh strawberry.
Almond Cakes
4 eggs
9 oz blanched peeled almonds
4 oz sugar
Zest of 1 lemon
Cinnamon
1/4 cup flaked almonds
Butter and flour to grease the pans
Grind the almonds in an electric grinder with a little sugar to prevent them from going oily. (I used the grind setting on my blender.) With an electric beater, beat the eggs with the rest of the sugar until light and fluffy. Add the cinnamon, lemon zest and ground almonds. Grease and dust with flour 6-8 individual tart pans; fill them with the mixture and sprinkle with almonds flakes. Bake at 350 degrees F for 15 minutes. Remove from the pans while hot. Cool on wire racks. (I baked mine an extra 5 minutes, because they weren't done in the middle.)
For starters, the crostini was extremely simple and a big hit. Though, you'll notice the recipe calls for goat's cheese, while I used ricotta. I do love goat's cheese, but when I looked at in the grocery about four ounces was going for over five dollars. That seemed pretty exorbitant since it was the same price as the premium Parmigiana Regiana. I know other stores (like Trader Joe's and Fresh and Simple) have goat's cheese for a much lower price, but I didn't have time to make a further trip. Even with the substitution, this was excellent. I would make it again as a snack for the guys as well as serving it to guests.
Goat Cheese & Balsamic-Honey Crostini
1/2 cup honey
1/3 cup water
Few sprigs of favorite herbs, such as sage, basil, rosemary, thyme
3 1/2 tablespoons good-quality balsamic vinegar
6 to 8 ounces young, fresh goat cheese
12 slices baguette-type French bread, cut diagonally about 1/2-inch thick, toasted
In a small sauce pan over medium-high heat. Combine honey and water; bring to a boil. Add herb sprigs and reduce heat to a simmer. Let simmer for approximately 10 minutes until total amount of liquid is reduced to about 1/2 cup. Remove from heat. Remove and discard herbs. Stir in balsamic vinegar and let cool. Spread goat cheese thickly on toasted bread. Drizzle with balsamic-honey syrup and serve.
The second course, baked scallops, is one we've had before. The first time I made this I used the small bay scallops (as shown in the recipe), but yesterday the larger sea scallops were a better deal. (They were actually only 5.99 a pound while the bay scallops were 6.40 for 12 ounces!) Either way, this is an easy dish that can be served in smaller portions as an appetizer (I made five ramekins from one pound.) or larger portions as a main dish. Both times I've made this, I have separated the scallops into individual servings, though, instead of using one large baking dish.
Baked Scallops
4 tablespoons butter, melted
1 1/2 pounds bay scallops, rinsed and drained
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese
Preheat oven to 400 degrees F (200 degrees C). Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops. (I roll the scallops in the mixture before putting them in the dish, and then sprinkle any left on top.) Bake in pre-heated oven until scallops are firm, about 20 minutes.
The next course, bell pepper soup, is also something I've made before with great success. However, previously I used yellow bell peppers rather than the green ones I bought yesterday. Since both the yellow and red peppers were more than twice the price of the green ones, I decided to use those. The taste was the same - delicious - but Jeff objected to the color. (It looked a little like pea soup.) While the color didn't bother me, I do recall that the yellow version was much more appetizing and beautiful. Along with the soup I served a basket of Parmesan puff pastry which is another favorite. These come out in long lonely sticks which are quite pretty standing in a vase or (cut in half) arranged in a bread basket. (I only used one sheet of the puff pastry for the twists, though. The other sheet I cut into rounds and baked mini cream puffs, which I plan to fill with chocolate pudding. Thanks, Mom!)
Bell Pepper Soup
1/4 cup olive oil
1 small onion, chopped
4 large bell peppers, seeded and diced
1 medium potato
1/2 - 1 teaspoon salt
1 teaspoon red pepper flakes (I used chipotle sauce instead.)
1 1/2 - 2 cups vegetable stock
Heat the oil in a large saucepan. Add the onions and saute 3-4 minutes. Add the remaining ingredients except the stock and bring to a simmer. Cover, simmer stirring occasionally until peppers are very tender (about one hour). Puree the mixture in the blender in two batches. Return the mixture to the pan and stir in the vegetable stock. Season to taste. May be served hot or cold. May be topped with a dollop of sour cream and chives.
Parmesan Puff Pastry
1 (17.3-ounce) package frozen puff pastry sheets, thawed
1cup freshly grated Parmesan
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 cup butter, melted
Preheat oven to 400 degrees F. Lightly grease a baking sheet. On a lightly floured surface, unfold pastry sheets. Cut each sheet into 13 strips, about 3/4 by 10-inches apiece. In a shallow dish, combine cheese, basil, and garlic. Brush pastry sticks with melted butter. Roll pastry in cheese mixture, lightly coating each side. Gently twist pastry sticks, and place on a prepared baking sheet. Bake for 12 minutes. Remove to wire racks to cool.
The next course, rigatoni with squash and prawns, was wonderful! This is from Giada De Laurentiis on Food Network. While I followed the directions and made the sauce from scratch, I think the prep time could be cut down immensely by using frozen squash. In addition, rather than saute the shrimp, I drizzled them with olive oil and fresh herbs, spread them on a cookie sheet, and popped them in a 400 degree oven for about five minutes. They were pink and perfect when they came out. (I watched the Barefoot Contessa do this last week!) I can see this recipe becoming a family favorite. The flavor of the squash is a little sweet and lovely with the pasta and shrimp.
Rigatoni with Squash and Prawns
3 tablespoons olive oil, plus 3 tablespoons 1 pound butternut squash, trimmed and cut into 1-inch cubes
2 garlic cloves, minced
1 teaspoon salt, plus 1 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
1 cup vegetable stock
1 pound rigatoni
1 pound prawns, peeled and deveined
3/4 to 1 cup whole milk (I used some left over half and half.)
1/2 cup chopped fresh basil leaves
1/4 cup grated Parmesan
Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes. In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.
We finished the meal with chocolate pots de creme and Spanish almond cakes. I'm not posting the pots de creme recipe, which I found in my old standby Better Homes and Gardens cook book, because I was disappointed in the final product. The taste was very good - smooth and so chocolaty - but the custard did not set. It was terribly runny. On the other hand, the little almond cakes were very nice. I used some small square ramekins for the molds, and then cut them in half to serve beside the pots de creme, which I garnished with a fresh strawberry.
Almond Cakes
4 eggs
9 oz blanched peeled almonds
4 oz sugar
Zest of 1 lemon
Cinnamon
1/4 cup flaked almonds
Butter and flour to grease the pans
Grind the almonds in an electric grinder with a little sugar to prevent them from going oily. (I used the grind setting on my blender.) With an electric beater, beat the eggs with the rest of the sugar until light and fluffy. Add the cinnamon, lemon zest and ground almonds. Grease and dust with flour 6-8 individual tart pans; fill them with the mixture and sprinkle with almonds flakes. Bake at 350 degrees F for 15 minutes. Remove from the pans while hot. Cool on wire racks. (I baked mine an extra 5 minutes, because they weren't done in the middle.)
Thursday, October 21, 2010
Celebrating Life
Birthdays are kind of a big deal at our house and usually require multiple celebrations over the course of several days, and Jeff's 43rd is no exception. As a teacher, this can usually go two ways. Luckily, he is pretty popular with the kids, so when I told the choir students on Monday that his birthday is today it was enough to ensure many happy wishes. As a matter of fact, he came home with a balloon bouquet, several talking cards, and a boatload of goodies (including six of the super size candy bars, six regular size candy bars, eight mini candy bars, a plate full of two-bite cupcakes, and a container of monkey bread). In addition to that, many faculty and staff members made sure to stop in and wish him a happy day.
So, how does a wife compete with this kind of attention? It isn't easy. We started by taking everyone out to dinner at Pei Wei (birthday boy's choice), but I won't bore you with the details since I have extolled this restaurant's virtues on many occasions. Tomorrow, we will be going to a local comedy club where improvisation is a team competition based on suggestions from the audience. Then, on Saturday, we're having a few friends over for dinner. (I'll fill you in on the menu this weekend.)
Some people might think all this hoopla is overkill, but I disagree. When I was younger, I thought I shouldn't advertise my birthday because I might be embarrassed by all the attention. (Or worse yet, what if I told people, but no one cared? Yikes!) However, I had a friend who celebrated his birthday for nearly an entire month. Every time he wanted to go out or see a movie or take a road trip, he'd say "Since it's my birthday..." Once those magic words were uttered, all of us were game for the adventure. After watching how much fun he (and the rest of us) had, I realized that people want to join in and add to our happiness, and an over-the-top celebration is fitting. Truly, when will we ever be this age again? When will we be in this place at this time with these friends again? Life is short, eat dessert (particularly candy bars and mini cupcakes) not just first, but frequently and in large portions because you won't get a do-over tomorrow.
Happy Birthday, Jeff.
So, how does a wife compete with this kind of attention? It isn't easy. We started by taking everyone out to dinner at Pei Wei (birthday boy's choice), but I won't bore you with the details since I have extolled this restaurant's virtues on many occasions. Tomorrow, we will be going to a local comedy club where improvisation is a team competition based on suggestions from the audience. Then, on Saturday, we're having a few friends over for dinner. (I'll fill you in on the menu this weekend.)
Some people might think all this hoopla is overkill, but I disagree. When I was younger, I thought I shouldn't advertise my birthday because I might be embarrassed by all the attention. (Or worse yet, what if I told people, but no one cared? Yikes!) However, I had a friend who celebrated his birthday for nearly an entire month. Every time he wanted to go out or see a movie or take a road trip, he'd say "Since it's my birthday..." Once those magic words were uttered, all of us were game for the adventure. After watching how much fun he (and the rest of us) had, I realized that people want to join in and add to our happiness, and an over-the-top celebration is fitting. Truly, when will we ever be this age again? When will we be in this place at this time with these friends again? Life is short, eat dessert (particularly candy bars and mini cupcakes) not just first, but frequently and in large portions because you won't get a do-over tomorrow.
Happy Birthday, Jeff.
Sunday, October 17, 2010
Planning Ahead
Since fall break ends today, I spent most of my time in the kitchen whipping up some goodies to take us into the work week.
I started with Cracker Barrel's hashbrown casserole, which is moist and yummy with a can of soup (I used cream of mushroom today), a carton of sour cream, half a stick of butter, and plenty of cheddar cheese on top. In addition, I added some chopped vegetarian sausage to up the protein factor and make it better for breakfast. This makes a large casserole, so we'll be able to munch on it most of the week.
Next, I used about half of my left over apple doughnuts to make a bread pudding. This was an excellent choice since the sugar and cinnamon on the cake treats only added to the sweetness of the pudding. Since the guys don't usually like bread pudding, I decided a vanilla sauce might increase its appeal. I made one from AllRecipes.com which has a good flavor, but is pretty thin. (The recipe calls for a cup of sugar, a tablespoon of cornstarch, and two cups of water brought to a boil over medium heat and cooked another minute while stirring constantly. Once removed from the heat, add a quarter cup of butter and two teaspoons of vanilla. Serve warm.) I think a thicker sauce would be prettier on the bread pudding, so next time I'll either reduce the amount of water, increase the cornstarch, or cook the syrup longer. Even though the sauce was quite thin, the guys seemed to enjoy it and the bread pudding (a first)!
Finally, I made a vegetable lasagna for dinner and for the leftovers Jeff and I can eat at lunch. I started by roasting some diced onion and Japanese eggplant (from our garden) with a drizzle of olive oil and some Italian seasoning. While that cooked, I boiled the lasagna noodles (because they were too big for my pan and when I tried breaking one, it crumbled), mixed some ricotta cheese with an egg, pulled some sliced provolone from the fridge, and found a jar of parmesan and romano pasta sauce in the pantry. All of these ingredients created three nice layers in a square baking dish, filling it to the brim. Once it set for a few minutes, the slices were gorgeous with the baked cheeses, pasta, and vegetables melding perfectly. (I do love lasagna!) I didn't start the day thinking I would make this dish, but after listening to my mom describe a spinach and white sauce lasagna she made, I just had to have something with layers of pasta.
Ultimately, I accomplished a good deal in the kitchen today, and (best of all) there is plenty to eat tomorrow, making it a little easier to go back to work.
I started with Cracker Barrel's hashbrown casserole, which is moist and yummy with a can of soup (I used cream of mushroom today), a carton of sour cream, half a stick of butter, and plenty of cheddar cheese on top. In addition, I added some chopped vegetarian sausage to up the protein factor and make it better for breakfast. This makes a large casserole, so we'll be able to munch on it most of the week.
Next, I used about half of my left over apple doughnuts to make a bread pudding. This was an excellent choice since the sugar and cinnamon on the cake treats only added to the sweetness of the pudding. Since the guys don't usually like bread pudding, I decided a vanilla sauce might increase its appeal. I made one from AllRecipes.com which has a good flavor, but is pretty thin. (The recipe calls for a cup of sugar, a tablespoon of cornstarch, and two cups of water brought to a boil over medium heat and cooked another minute while stirring constantly. Once removed from the heat, add a quarter cup of butter and two teaspoons of vanilla. Serve warm.) I think a thicker sauce would be prettier on the bread pudding, so next time I'll either reduce the amount of water, increase the cornstarch, or cook the syrup longer. Even though the sauce was quite thin, the guys seemed to enjoy it and the bread pudding (a first)!
Finally, I made a vegetable lasagna for dinner and for the leftovers Jeff and I can eat at lunch. I started by roasting some diced onion and Japanese eggplant (from our garden) with a drizzle of olive oil and some Italian seasoning. While that cooked, I boiled the lasagna noodles (because they were too big for my pan and when I tried breaking one, it crumbled), mixed some ricotta cheese with an egg, pulled some sliced provolone from the fridge, and found a jar of parmesan and romano pasta sauce in the pantry. All of these ingredients created three nice layers in a square baking dish, filling it to the brim. Once it set for a few minutes, the slices were gorgeous with the baked cheeses, pasta, and vegetables melding perfectly. (I do love lasagna!) I didn't start the day thinking I would make this dish, but after listening to my mom describe a spinach and white sauce lasagna she made, I just had to have something with layers of pasta.
Ultimately, I accomplished a good deal in the kitchen today, and (best of all) there is plenty to eat tomorrow, making it a little easier to go back to work.
Saturday, October 16, 2010
Something Corny
Fall concurs up images of apple pie, pumpkin soup, and mulled cider. In the good old days, Halloween was filled with homemade treats like caramel apples and popcorn balls (which I remember being allowed to eat if I could identify which neighbor handed them out). These days, even knowing which neighbor provided the goodies doesn't mean you should eat them. At times I am saddened to live in our modern world. However, just because trick or treating isn't what it used to be doesn't mean we can't enjoy some of those wonderful eats at home. So, tonight I made caramel corn (which is the best of all worlds since it is both candy and popcorn), and boy is it delicious!
My mom and I spoke about making the stuff several days ago, and (luckily for me) she sent me a great recipe from Cooking.com which I promptly employed. This particular concoction filled the house with the aroma of caramelized sugar and tantalized the whole family while it was baking. Needless to say, once it came out of the oven and cooled down, everyone was johnny-on-the-spot to try a bite. One of the best parts of this recipe is that it makes enough caramel to generously coat the popcorn and nuts. Unlike some recipes I've seen that skimp on the coating in an effort to be healthier. My philosophy is that if you want to eat something good for you, you probably wouldn't choose caramel corn in the first place. Besides, it is better to eat less of something really fabulous than a lot of something that is merely adequate. Another great thing about this recipe is the glistening golden color which gives a visual cue of the buttery caramel taste it holds. I hope you'll try some of your own, because it is oh-so-much better than any caramel corn you'll ever buy. Really!
My mom and I spoke about making the stuff several days ago, and (luckily for me) she sent me a great recipe from Cooking.com which I promptly employed. This particular concoction filled the house with the aroma of caramelized sugar and tantalized the whole family while it was baking. Needless to say, once it came out of the oven and cooled down, everyone was johnny-on-the-spot to try a bite. One of the best parts of this recipe is that it makes enough caramel to generously coat the popcorn and nuts. Unlike some recipes I've seen that skimp on the coating in an effort to be healthier. My philosophy is that if you want to eat something good for you, you probably wouldn't choose caramel corn in the first place. Besides, it is better to eat less of something really fabulous than a lot of something that is merely adequate. Another great thing about this recipe is the glistening golden color which gives a visual cue of the buttery caramel taste it holds. I hope you'll try some of your own, because it is oh-so-much better than any caramel corn you'll ever buy. Really!Caramel Corn (from Jeanne Thiel Kelly at Cooking.com)
Ingredients:
14 cups freshly popped popcorn (about 1 cup of kernels) - I used one large and one individual microwave bag to get this amount.
9.5 ounce container of select mixed nuts (roasted and salted) - These were really expensive so I bought the kind that has some peanuts too, which are still great coated in caramel.
2 cups (packed) light brown sugar
3/4 cup (1.5 sticks) unsalted butter - Use the real stuff here. It makes a huge difference in taste.
1/2 cup light corn syrup
1/2 teaspoon salt
1 teaspoon baking soda
Directions:
1. Preheat the oven to 225 degrees.
2. Butter a large metal bowl and two metal forks and have ready two large ungreased cookie sheets. (I don't have a metal bowl, but a large melamine mixing bowl worked just as well. In addition, I just sprayed the utensils with non-stick cooking spray rather than buttering everything. Finally, I lined the cookie sheets with aluminum foil for easy clean-up later.) Place the popcorn and nuts in the bowl and keep warm in the oven. (I didn't put mine in the oven since I wasn't using an oven-proof bowl, and it didn't seem to affect the recipe at all.)
3. Combine brown sugar, butter, corn syrup, and salt in a large, heavy saucepan. Stir over low heat until the sugar dissolves. Increase the heat to medium high and boil without stirring until the mixture reaches 255 degrees on a candy thermometer. (If you don't have a candy thermometer, this is the low end of hard ball stage of a cold water test, which is how I gauged it readiness. Keep an eye on it though, because this candy went from soft ball to hard ball within a couple of minutes.)
4. Remove from heat; immediately add the baking soda (mixture will bubble up) and stir until is thoroughly mixed. Quickly, pour the caramel over the popcorn and nuts. Use the forks to coat everything equally. Divide the mixture between the two cookie sheets. Bake the caramel corn for 1 hour, stirring every 15 minutes. Cool. Break into pieces and store in an air-tight container. (Most of all, enjoy eating this yummy taste of fall!)
Friday, October 15, 2010
Is it Cheating?
I think I am a transcendentalist at heart. The words of Emerson, Thoreau, Whitman, and Dickinson soothe my soul and reverberate through my thoughts. Why then would I question taking a simple, direct route to a cooking goal? Perhaps (my mind says) the easier route does not precipitate the best results. Perhaps it is merely the path of least resistance rather than the path of simplicity. For whatever reasons I might contemplate deep in my inner psyche, I could never bring myself to use the no-boil method of making manicotti - until today.
Apparently I have spent decades laboring under the misconception that manicotti shells need to be boiled before being stuffed. However, today's results proved me wrong and removed an obstacle from one of my son's favorite dishes. Traditionally, the most difficult aspect of making manicotti is stuffing the shells without tearing them which generally requires them to be cooked to an exact point I have never mastered, even though I time the pasta quite carefully. (In addition, this time consuming since the pasta has to cook and cool before being stuffed.) Obviously, this is the only remotely tricky part of the process since the filling is just a mixture of cheeses and spices and the sauce is up to individual taste. (I'll admit that I have made the sauce from scratch a time or two, but mostly I use the kind in a jar. My favorite flavor is sun-dried tomato.) Thus, once having to stuff the pasta post-cooking is removed from the equation, everything becomes simple. What could be easier than spooning filling into rigid, cool pasta tubes?
Of course the trick is to add water to the sauce so the pasta cooks in the oven. I also use more sauce than the recipe actually calls for since I like everything to be nice an moist. (The directions on the box specify a smaller amount of sauce than the size of a standard jar, so that always works out for me.) Ultimately, the manicotti was delicious - perhaps even better using this method since the pasta didn't fall apart during stuffing or baking. Obviously, this isn't a quick fix dish since it requires a good deal of oven time, but the no-boil method makes the preparation much faster and easier which translates into having this for dinner more often. When coupled with a tossed salad and some frozen bread sticks, this is the kind of meal that pleases the entire family - even the closet transcendentalists.
Apparently I have spent decades laboring under the misconception that manicotti shells need to be boiled before being stuffed. However, today's results proved me wrong and removed an obstacle from one of my son's favorite dishes. Traditionally, the most difficult aspect of making manicotti is stuffing the shells without tearing them which generally requires them to be cooked to an exact point I have never mastered, even though I time the pasta quite carefully. (In addition, this time consuming since the pasta has to cook and cool before being stuffed.) Obviously, this is the only remotely tricky part of the process since the filling is just a mixture of cheeses and spices and the sauce is up to individual taste. (I'll admit that I have made the sauce from scratch a time or two, but mostly I use the kind in a jar. My favorite flavor is sun-dried tomato.) Thus, once having to stuff the pasta post-cooking is removed from the equation, everything becomes simple. What could be easier than spooning filling into rigid, cool pasta tubes?
Of course the trick is to add water to the sauce so the pasta cooks in the oven. I also use more sauce than the recipe actually calls for since I like everything to be nice an moist. (The directions on the box specify a smaller amount of sauce than the size of a standard jar, so that always works out for me.) Ultimately, the manicotti was delicious - perhaps even better using this method since the pasta didn't fall apart during stuffing or baking. Obviously, this isn't a quick fix dish since it requires a good deal of oven time, but the no-boil method makes the preparation much faster and easier which translates into having this for dinner more often. When coupled with a tossed salad and some frozen bread sticks, this is the kind of meal that pleases the entire family - even the closet transcendentalists.
Thursday, October 14, 2010
Not Just Potato Soup
In yet another attempt to usher fall into my house amid the 98-degree Southern Arizona atmosphere, I made a cool weather classic - potato soup. I'd like to say this was no ordinary potato soup by some masterful design, but that would be a lie. As usually happens in my kitchen, the dish just developed as it cooked.
It all started with a batch of potatoes beginning to sprout. (You know what I mean. It's the end of the 10 pound bag you bought on sale and just didn't use fast enough.) About a week ago I pulled the bag out of the pantry where one potato had gone bad (ewww!), rinsed off the rest, and put them in a basket on top of the fridge to get some air. As the week progressed, I noticed a tendril or two on the edge of the basket. When a few more days went by and the spuds seemed to be contemplating a hostile take over of the door handle, I knew I had to act quickly. Luckily, potatoes clean up well once they're peeled, so I had plenty of fine white starch to work with. In addition, I had one lonely sweet potato that was reaching out to its neighbors, so it went into the pot as well.
Once the potatoes were cubed, covered with chicken stock, and set on the heat, I began digging through the vegetable drawer to see what else I could add. Some chopped garlic, diced onion, and baby carrots went into the pot along with a healthy dose of black pepper and some sea salt. Once everything came to a boil, I clamped the lid on top and turned down the stove to allow everything to simmer until tender (about 25 minutes).
At this point, several options presented themselves. A hand masher can be used to create some texture while breaking up the actual pieces of vegetable. Another option is to drain about half the liquid and use an electric mixer to combine everything before adding the liquid back or stirring in some milk (or cream) instead. Still another option is to put half the soup in a blender or food processor and then return it to the pot creating a combination of thick and chunky textures. Finally, the entire pot of goodies can be put into the blender to make a creamy soup with all the flavors evenly distributed. This happened to be the path I took today.
The result was a beautiful orange color (from the sweet potato and carrots), and a thick, satisfying texture that made a bowl of soup seem more like a hearty meal. Ultimately, of course, it's the taste that counts. I found this combination of veggies much more interesting than ordinary potato soup, and the guys liked it, too. In the future, I'm sure I'll be adding a wider variety of vegetables to my stand-by potato soup, but I'm contemplating a further change in methodology. I'm guessing the soup would be even better if I roasted the vegetables instead of boiling them. They could then be pureed and added to hot stock or a cream base to make the final dish. Perhaps when the weather actually turns to fall, that will be on the menu.
It all started with a batch of potatoes beginning to sprout. (You know what I mean. It's the end of the 10 pound bag you bought on sale and just didn't use fast enough.) About a week ago I pulled the bag out of the pantry where one potato had gone bad (ewww!), rinsed off the rest, and put them in a basket on top of the fridge to get some air. As the week progressed, I noticed a tendril or two on the edge of the basket. When a few more days went by and the spuds seemed to be contemplating a hostile take over of the door handle, I knew I had to act quickly. Luckily, potatoes clean up well once they're peeled, so I had plenty of fine white starch to work with. In addition, I had one lonely sweet potato that was reaching out to its neighbors, so it went into the pot as well.
Once the potatoes were cubed, covered with chicken stock, and set on the heat, I began digging through the vegetable drawer to see what else I could add. Some chopped garlic, diced onion, and baby carrots went into the pot along with a healthy dose of black pepper and some sea salt. Once everything came to a boil, I clamped the lid on top and turned down the stove to allow everything to simmer until tender (about 25 minutes).
At this point, several options presented themselves. A hand masher can be used to create some texture while breaking up the actual pieces of vegetable. Another option is to drain about half the liquid and use an electric mixer to combine everything before adding the liquid back or stirring in some milk (or cream) instead. Still another option is to put half the soup in a blender or food processor and then return it to the pot creating a combination of thick and chunky textures. Finally, the entire pot of goodies can be put into the blender to make a creamy soup with all the flavors evenly distributed. This happened to be the path I took today.
The result was a beautiful orange color (from the sweet potato and carrots), and a thick, satisfying texture that made a bowl of soup seem more like a hearty meal. Ultimately, of course, it's the taste that counts. I found this combination of veggies much more interesting than ordinary potato soup, and the guys liked it, too. In the future, I'm sure I'll be adding a wider variety of vegetables to my stand-by potato soup, but I'm contemplating a further change in methodology. I'm guessing the soup would be even better if I roasted the vegetables instead of boiling them. They could then be pureed and added to hot stock or a cream base to make the final dish. Perhaps when the weather actually turns to fall, that will be on the menu.
Tuesday, October 12, 2010
A Taste of Fall
Even though October brings fall to most of the country, the valley of the sun hangs on to summer until at least Halloween. (No, it isn't the 120 degree Phoenix summer, but temperatures in the 80's and 90's qualify the weather as summer in many other parts of the country.) Thus, with the bright sun shining outside and the air conditioner still running inside, the only taste of fall we get is the kind we make ourselves. So, today I made apple cider doughnuts from a recipe I found in the September issue of All You magazine.
These cake doughnuts have a taste of autumn in the cinnamon sugar coating and spicy color; however, they do not have much of an apple flavor. The recipe calls for 1.5 cups of apple cider which gets boiled down to half a cup of concentrated apple goodness for the doughnuts. But even that doesn't lend a strong enough apple essence in my book. If I make these again, I think some finely chopped (or perhaps grated) granny smiths might be in order. Don't get me wrong; these are good cake doughnuts - moist, golden rounds screaming for a glass of cold milk. I just think the idea that they are going to taste like apples is a little misleading.
Of course, while we're on the subject of fruit in doughnuts, perhaps using milk instead of the cider would create a richer base for something like mashed bananas in the mix. (Can you imagine that with some peanut butter or chocolate frosting?) I also like dried fruit in cake-type desserts, so I think some chopped apricots and pistachios might be an excellent combination to stir in the basic batter, perhaps substituting a little vanilla for the cinnamon on that choice. If you want to try your hand at these little beauties, here's the recipe:
Ingredients:
2 cups sugar
1 tablespoon plus 2 teaspoons cinnamon
1.5 cups apple cider
2 teaspoons baking powder
1 teaspoon salt
3.5 cups all-purpose flour
4 tablespoons melted butter
2 large eggs plus one egg yolk
vegetable oil for frying
Steps:
1. Line a baking sheet with parchment paper. Line another baking sheet or large plate with paper towels. In a paper bag, combine 1 cup sugar and 1 T. cinnamon; shake to mix. Set aside.
2. Bring cider to a boil over medium heat. Cook, stirring occasionally, until it has reduced to 1/2 cup (about 20 minutes). Let cool to room temperature.
3. In a large bowl, whisk baking powder, salt, 1 cup flour, 1 cup sugar, and 2 t. cinnamon. In a small bowl whisk butter, eggs, yolk, and cooled cider. Add cider mixture to flour mixture; whisk until smooth. Add remaining 2.5 cups flour and mix until just combined. Dough will be sticky. Refrigerate 10 minutes.
These cake doughnuts have a taste of autumn in the cinnamon sugar coating and spicy color; however, they do not have much of an apple flavor. The recipe calls for 1.5 cups of apple cider which gets boiled down to half a cup of concentrated apple goodness for the doughnuts. But even that doesn't lend a strong enough apple essence in my book. If I make these again, I think some finely chopped (or perhaps grated) granny smiths might be in order. Don't get me wrong; these are good cake doughnuts - moist, golden rounds screaming for a glass of cold milk. I just think the idea that they are going to taste like apples is a little misleading.
Ingredients:
2 cups sugar
1 tablespoon plus 2 teaspoons cinnamon
1.5 cups apple cider
2 teaspoons baking powder
1 teaspoon salt
3.5 cups all-purpose flour
4 tablespoons melted butter
2 large eggs plus one egg yolk
vegetable oil for frying
Steps:
1. Line a baking sheet with parchment paper. Line another baking sheet or large plate with paper towels. In a paper bag, combine 1 cup sugar and 1 T. cinnamon; shake to mix. Set aside.
2. Bring cider to a boil over medium heat. Cook, stirring occasionally, until it has reduced to 1/2 cup (about 20 minutes). Let cool to room temperature.
3. In a large bowl, whisk baking powder, salt, 1 cup flour, 1 cup sugar, and 2 t. cinnamon. In a small bowl whisk butter, eggs, yolk, and cooled cider. Add cider mixture to flour mixture; whisk until smooth. Add remaining 2.5 cups flour and mix until just combined. Dough will be sticky. Refrigerate 10 minutes.
4. Pour oil into a large pot and attach a candy thermometer on the side. Heat oil over medium-high heat until it reaches 375 degrees, adjusting heat as needed to keep oil from becoming too hot. (I use an electric wok with a thermostat for frying. It is generally much easier than trying to regulate the heat on the stove.)
5. Turn dough out onto a well-floured surface and coat fingers with flour. Pat dough out to 1/2-inch thickness. (My doughnuts came out thinner - and I had more of them - than the ones shown in the magazine at half an inch. Next time, I'd go a little thicker.) Using two round cookie cutters, cut out doughnuts and holes. Transfer to the parchment lined baking sheet. Gather scraps and repat dough until all has been used.
6. Working in batches, slide doughnuts into hot oil. After about a minute, doughnuts will rise to the surface and begin to brown. Turn them over and fry 1-2 minutes longer until golden. Remove doughnuts to towel lined plate or tray and allow to drain and cool for one minute; add to bag with cinnamon sugar and toss to coat. Remove to a clean plate and serve.
Sunday, October 10, 2010
Lacking Inspiration
In about two weeks I will be called upon to create a gourmet meal in celebration of my husband's 43rd birthday. Here's the problem: he's no help at all. When I queried him about a particular ingredient or type of food, he merely said, "I don't know." That was two days ago. This morning he said, "German - I think I want German food."
My first reaction to this was "It's all meat and potatoes." However, he insisted that there had to be something more interesting. After an hour-and-a-half on line tonight, I disagree. I found many recipes for meat and potatoes with side dishes made from noodles, cabbage, carrots, beets, and brussel sprouts. The problem with this selection is two-fold. First, Jeff doesn't really care for cabbage, beets, or brussel sprouts. Next, one our guests doesn't eat meat. (He does eat fish, but I had limited success finding German fish recipes and the side dishes remained the same.)
So, I'm back to square one with the menu planning. I am in favor of Greek, Italian, Spanish, or Mediterranean in general, but Jeff hasn't expressed any real interest in those types of foods. (I guess I'll have to save those for my birthday dinner!) Last year, he chose an ingredient (chocolate) and I built a menu around it. (Yes, there was some form of chocolate in every dish of the six-course meal.) Unfortunately, he hasn't been forthcoming with an ingredient this year. (I'm considering pumpkins or squash as a versatile menu basis.) Truly, the whole situation flies in the face of family tradition. Around here a body is supposed to choose his favorite meal for the special occasion rather than leave it up to the cook!
In hopes of finding further inspiration, I have spent some time online looking at sample dinner party menus. The majority of these seem to fall into three categories: 1) easy buffet, 2) Mexican or Italian food, 3) effort beyond reason. Since none of these seem to be what I'm looking for, I need an alternate plan of attack. Perhaps I should bombard Jeff with main dish ideas until something strikes his fancy and then build a menu around his choice. Maybe photos from my favorite cookbooks will entice, but I'm certainly open for suggestions.
My first reaction to this was "It's all meat and potatoes." However, he insisted that there had to be something more interesting. After an hour-and-a-half on line tonight, I disagree. I found many recipes for meat and potatoes with side dishes made from noodles, cabbage, carrots, beets, and brussel sprouts. The problem with this selection is two-fold. First, Jeff doesn't really care for cabbage, beets, or brussel sprouts. Next, one our guests doesn't eat meat. (He does eat fish, but I had limited success finding German fish recipes and the side dishes remained the same.)
So, I'm back to square one with the menu planning. I am in favor of Greek, Italian, Spanish, or Mediterranean in general, but Jeff hasn't expressed any real interest in those types of foods. (I guess I'll have to save those for my birthday dinner!) Last year, he chose an ingredient (chocolate) and I built a menu around it. (Yes, there was some form of chocolate in every dish of the six-course meal.) Unfortunately, he hasn't been forthcoming with an ingredient this year. (I'm considering pumpkins or squash as a versatile menu basis.) Truly, the whole situation flies in the face of family tradition. Around here a body is supposed to choose his favorite meal for the special occasion rather than leave it up to the cook!
In hopes of finding further inspiration, I have spent some time online looking at sample dinner party menus. The majority of these seem to fall into three categories: 1) easy buffet, 2) Mexican or Italian food, 3) effort beyond reason. Since none of these seem to be what I'm looking for, I need an alternate plan of attack. Perhaps I should bombard Jeff with main dish ideas until something strikes his fancy and then build a menu around his choice. Maybe photos from my favorite cookbooks will entice, but I'm certainly open for suggestions.
Saturday, October 9, 2010
Cafe Mix
Tonight Jeff and I found ourselves alone for dinner. Not by choice, but by mistake. See, we actually went to a friend's house for an Oktoberfest celebration, but no one appeared to be there. "We're a little early," Jeff said. "Let's drive around and look at some of the houses. I hate being the first to arrive."
As we drove through the neighborhood, we decided it was an upscale cookie cutter place with only a couple of floor plans. The most appealing aspects were the gated entry (though, without an actual person on duty that doesn't mean much) and the landscaping. All the streets were cul de sacs with large round areas filled with cacti and other desert plants. In addition, all the front yards sported low water landscaping materials and stone driveways with three car garages. On the other hand, the houses were extremely close together (reminiscent of our residence in Las Vegas) with very little back yard space since they were built on hillsides. The open areas looked wild and natural, which would be fine in some parts of the country, but here that means an arroyo with hard packed dirt, scrub brush, and scraggly trees. About the time we decided we were glad we didn't live in this rather snooty neighborhood that sported Jaguars and BMW's, we arrived back at our friend's house. Still, the driveway was empty and the street was quiet. At this point Jeff decided to double-check his email about the party and discovered it is set for next Saturday. Needless to say, we were glad we hadn't rung the bell!
Since we found ourselves on the north side of the valley, we decided to eat dinner at Cafe Mix, which serves Greek and American food. I had the good fortune to eat lunch there once during a work-day at district office, and had proclaimed its goodness to Jeff. Since we couldn't seem to choose just one item, we opted for the combo dinner for two. This included a Greek salad (complete with julienned pickled peppers, briny kalamata olives, and a fresh vinaigrette dressing), basmati rice, tzatziki with pita bread, hummus, beef and chicken gyro meat, beef and chicken kabobs, and baklava. This feast au deux set us back $26 plus tax and tip and was really more than anyone should eat in one sitting. (My stomach groaned with the last few bites, but oh, I couldn't leave anything behind!) We each sampled all the wares individually before deciding it was best to combine the ingredients for maximum enjoyment. (Though, I have to say Jeff skipped most of his hummus because it was pretty spicy!) By the time we reached dessert, neither of us thought we could eat the baklava, but one bite and we were hooked. (Luckily the pieces were small, or my stomach might have exploded.) This was, without a doubt, the best baklava I've ever eaten. The pastry was flaky and light while the filling was dense and rich. There was enough honey for sweetness and a touch of sticky texture, but not so much that it overpowered the incredible flavor of the ground pistachios, which lingered in the mouth with a buttery aftertaste. It was so good, I didn't really want to drink anything at the end because I was trying to hold on to that taste for as long as possible.
Once dinner was over, we wound our way home without confessing to the boy that we had turned our mistaken date into a fabulous dinner for two. I guess some things are just better as a secret.
As we drove through the neighborhood, we decided it was an upscale cookie cutter place with only a couple of floor plans. The most appealing aspects were the gated entry (though, without an actual person on duty that doesn't mean much) and the landscaping. All the streets were cul de sacs with large round areas filled with cacti and other desert plants. In addition, all the front yards sported low water landscaping materials and stone driveways with three car garages. On the other hand, the houses were extremely close together (reminiscent of our residence in Las Vegas) with very little back yard space since they were built on hillsides. The open areas looked wild and natural, which would be fine in some parts of the country, but here that means an arroyo with hard packed dirt, scrub brush, and scraggly trees. About the time we decided we were glad we didn't live in this rather snooty neighborhood that sported Jaguars and BMW's, we arrived back at our friend's house. Still, the driveway was empty and the street was quiet. At this point Jeff decided to double-check his email about the party and discovered it is set for next Saturday. Needless to say, we were glad we hadn't rung the bell!
Since we found ourselves on the north side of the valley, we decided to eat dinner at Cafe Mix, which serves Greek and American food. I had the good fortune to eat lunch there once during a work-day at district office, and had proclaimed its goodness to Jeff. Since we couldn't seem to choose just one item, we opted for the combo dinner for two. This included a Greek salad (complete with julienned pickled peppers, briny kalamata olives, and a fresh vinaigrette dressing), basmati rice, tzatziki with pita bread, hummus, beef and chicken gyro meat, beef and chicken kabobs, and baklava. This feast au deux set us back $26 plus tax and tip and was really more than anyone should eat in one sitting. (My stomach groaned with the last few bites, but oh, I couldn't leave anything behind!) We each sampled all the wares individually before deciding it was best to combine the ingredients for maximum enjoyment. (Though, I have to say Jeff skipped most of his hummus because it was pretty spicy!) By the time we reached dessert, neither of us thought we could eat the baklava, but one bite and we were hooked. (Luckily the pieces were small, or my stomach might have exploded.) This was, without a doubt, the best baklava I've ever eaten. The pastry was flaky and light while the filling was dense and rich. There was enough honey for sweetness and a touch of sticky texture, but not so much that it overpowered the incredible flavor of the ground pistachios, which lingered in the mouth with a buttery aftertaste. It was so good, I didn't really want to drink anything at the end because I was trying to hold on to that taste for as long as possible.
Once dinner was over, we wound our way home without confessing to the boy that we had turned our mistaken date into a fabulous dinner for two. I guess some things are just better as a secret.
Friday, October 8, 2010
A Requiem for Cooking
"The road to hell is paved with good intentions" seems to be the trite aphorism that best applies to our ability to eat a decent, home-cooked meal these days. The only thing I've actually fixed this week was barbecue pulled pork in the slow cooker. Unfortunately, I have to admit I didn't fix anything to go with it. (Nope, not even cole slaw!) The night we had the pork for supper, Jeff and I wheeled into the garage about thirty minutes before we had to take our son to his evening guitar class. So, while Jeff changed clothes, I yanked some buns from the pantry and shredded the pork. Then, we all gulped down our dinner (the aroma of which - apparently - had been driving the boy crazy for awhile as it made its way to his basement lair), and I changed clothes while the guys picked up the dishes. Whew! Eating on the run is enough to give anyone heartburn.
The next day our intentions didn't help us at all as evidenced by the fact that we ended up at Mickey D's between the end of school and Jeff's choir concert. Luckily, our son (who has a longer fall break than we do) was already at school with us, so I didn't have to make a flying trip home to pick him up which meant we actually all ate together. Still, I think even he is getting tired of McDoubles. Since it's the cheapest meal in town, it has become our top pick when we are stuck out somewhere. (I realize that only a few months ago I would have viewed concert night as a challenge to be dealt with creatively - i.e. a picnic in my classroom - but these days I just don't seem to have that kind of energy.)
At least we managed to redeem ourselves (somewhat) this evening by eating frozen pizza rather than ordering something from delivery. However, that too is getting pretty old (which is obvious in the fact that so much is leftover), so I think we're going to swear off the Red Baron for awhile in favor of other quick fixes. Recently we purchased some frozen fish fillets which were excellent (after we cooked them longer than suggested to achieve a crispy coating). Those, coupled with sweet potato fries doused in pepper and dipped in honey-mustard, were probably the best freezer-to-table foods we've eaten in awhile. While our son likes the frozen tacquitoes and tacos, Jeff and I would much prefer something more interesting. Last week we looked over the Marie Callendar frozen dinners because they were on sale, and some of the varieties looked good; however, when each requires six or seven minutes in the microwave, they aren't really a time saver. (After all, pasta with sauce from a jar and frozen garlic bread can be ready in 20 minutes.)
I suppose the truth of the matter is that I've turned lazy in my planning for hectic nights. Recently, I find myself on auto-pilot in the grocery store, buying the sames things we always eat out of habit rather than making conscious decisions about how to feed three of us in a time crunch. Perhaps this week's break will give me an opportunity to get back in the groove and cook up some homemade goodness to atone for all the other junk. (Keep your fingers crossed!)
The next day our intentions didn't help us at all as evidenced by the fact that we ended up at Mickey D's between the end of school and Jeff's choir concert. Luckily, our son (who has a longer fall break than we do) was already at school with us, so I didn't have to make a flying trip home to pick him up which meant we actually all ate together. Still, I think even he is getting tired of McDoubles. Since it's the cheapest meal in town, it has become our top pick when we are stuck out somewhere. (I realize that only a few months ago I would have viewed concert night as a challenge to be dealt with creatively - i.e. a picnic in my classroom - but these days I just don't seem to have that kind of energy.)
At least we managed to redeem ourselves (somewhat) this evening by eating frozen pizza rather than ordering something from delivery. However, that too is getting pretty old (which is obvious in the fact that so much is leftover), so I think we're going to swear off the Red Baron for awhile in favor of other quick fixes. Recently we purchased some frozen fish fillets which were excellent (after we cooked them longer than suggested to achieve a crispy coating). Those, coupled with sweet potato fries doused in pepper and dipped in honey-mustard, were probably the best freezer-to-table foods we've eaten in awhile. While our son likes the frozen tacquitoes and tacos, Jeff and I would much prefer something more interesting. Last week we looked over the Marie Callendar frozen dinners because they were on sale, and some of the varieties looked good; however, when each requires six or seven minutes in the microwave, they aren't really a time saver. (After all, pasta with sauce from a jar and frozen garlic bread can be ready in 20 minutes.)
I suppose the truth of the matter is that I've turned lazy in my planning for hectic nights. Recently, I find myself on auto-pilot in the grocery store, buying the sames things we always eat out of habit rather than making conscious decisions about how to feed three of us in a time crunch. Perhaps this week's break will give me an opportunity to get back in the groove and cook up some homemade goodness to atone for all the other junk. (Keep your fingers crossed!)
Tuesday, October 5, 2010
Leftover Heaven
One of the best things about making a large casserole for dinner is having the leftovers at school. For the last two days I have enjoyed home made macaroni and cheese for lunch, much to the envy of those around me with pbj's or (gulp!) t.v. dinners. I suspect Jeff gets tired of eating the same leftovers for everyday; however, I do not. I relish the comfort of a hot casserole steaming on my plate sending enticing aromas throughout the office. Perhaps he doesn't enjoy lunch as much because he eats alone while I am surrounded by a pack of cackling English teachers spouting grade-grubber and stupid-kid stories during our daily adult face time.
This batch of macaroni and cheese was particularly good, and has drawn admiration from several of my friends. Having recently discovered the flavorful properties of bacon grease in the Cracker Barrel fried apples, I decided to up the ante on my casserole with some of the good stuff. This was made all the easier because I've recently started cooking up a batch of bacon on Sunday afternoon to dole out for breakfast during the week. Thus, not only did some of the bacon grease make it into the casserole, but the some of the freshly cooked bacon as well, which came off the burner about the time my pot of salted water began to boil. When the large elbow macaroni went into the drink, I began the cheese sauce in the bacon pan. I used some of the bacon drippings to make a thick white sauce (aka gravy - since the only real difference between cream gravy and white sauce is the use of grease instead of butter). When my sauce was done, I added grated cheddar and mozzarella cheese and stirred until it was smooth and creamy. Meanwhile I drained the macaroni and stirred in a package of (defrosted) chopped mixed vegetables (I like cauliflower, carrots, and broccoli), a few pieces of chopped up bacon, and a little shredded chicken I had leftover in the fridge. After dousing all of this with the warm cheese sauce and adding a good dose of black pepper, it went into a baking dish and a 350 degree oven for about half an hour. When the timer went off, the casserole was soft and bubbly inside with just a hint of golden crust on top. Why would anyone choose a box over this? The brightly colored veggies nestled amid the rich cheese sauce and half-rounds of pasta are pretty and yummy, too. They make such a satisfying meal that I can't help looking forward to every bite. Ultimately, when I reheat my container of leftovers, I'm not just eating lunch. I'm inhaling the lovely aroma of Sunday afternoon. Ahh...
This batch of macaroni and cheese was particularly good, and has drawn admiration from several of my friends. Having recently discovered the flavorful properties of bacon grease in the Cracker Barrel fried apples, I decided to up the ante on my casserole with some of the good stuff. This was made all the easier because I've recently started cooking up a batch of bacon on Sunday afternoon to dole out for breakfast during the week. Thus, not only did some of the bacon grease make it into the casserole, but the some of the freshly cooked bacon as well, which came off the burner about the time my pot of salted water began to boil. When the large elbow macaroni went into the drink, I began the cheese sauce in the bacon pan. I used some of the bacon drippings to make a thick white sauce (aka gravy - since the only real difference between cream gravy and white sauce is the use of grease instead of butter). When my sauce was done, I added grated cheddar and mozzarella cheese and stirred until it was smooth and creamy. Meanwhile I drained the macaroni and stirred in a package of (defrosted) chopped mixed vegetables (I like cauliflower, carrots, and broccoli), a few pieces of chopped up bacon, and a little shredded chicken I had leftover in the fridge. After dousing all of this with the warm cheese sauce and adding a good dose of black pepper, it went into a baking dish and a 350 degree oven for about half an hour. When the timer went off, the casserole was soft and bubbly inside with just a hint of golden crust on top. Why would anyone choose a box over this? The brightly colored veggies nestled amid the rich cheese sauce and half-rounds of pasta are pretty and yummy, too. They make such a satisfying meal that I can't help looking forward to every bite. Ultimately, when I reheat my container of leftovers, I'm not just eating lunch. I'm inhaling the lovely aroma of Sunday afternoon. Ahh...
Sunday, October 3, 2010
Food as Encouragement
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| Chocolate with Peanut Butter Coating |
I learned long ago that one of the best ways to tell someone I care is with food. This is true when I make a seven-course birthday dinner for Jeff or just my son's favorite stuffed shells because he had a bad day. Nothing says "You're special" like homemade food. With this in mind, I was contemplating how to encourage the many new faculty in my department as we wrap up first quarter this week. I thought about writing them all notes of appreciation, but I did that a few weeks ago. Drink certificates for Quick Trip are always a hit, but I've done that as well. So, as I flipped through this month's edition of Family Circle and saw the cakesickles, I found my idea. (The memory of yummy cake balls my mom made last Christmas didn't deter me either. As a matter of fact, my puppy-dog-eyed son had to make sure there would be enough left over for him to enjoy.)
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| Lemon with Vanilla Coating |
Cakesickles, it seems, are part of the newest rage of putting everything on a stick. In this case, cake balls are put on sticks, dipped in candy coating, and decorated. While mine aren't as elaborate as the ones in the magazine (which you can see at http://www.familycircle.com/recipes/holiday/halloween-treats/ ), they are certainly tasty. I opted for lemon cake with lemon frosting dipped in white coating with colorful sprinkles and chocolate cake with chocolate frosting dipped in peanut butter coating with chocolate sprinkles. In addition,
since I am giving these away, I made the balls nearly twice as large as suggested. (The recipe says it makes about 50 cake balls, but I made about 30 of each kind.)
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| All wrapped up and ready to go |
This is one of the easiest dessert gifts I've made. While the dipping takes a little time, putting the balls on a stick makes it oh-so-much easier than dipping without. In addition, the recipe instructions say to put the formed cake balls in the freezer. After sitting for about an hour, the balls were firm and the pans were very cold, which also helps with the dipping process because the coating set up quickly around the center and on the pan. The recipe says to put the sticks in a Styrofoam block while the coating hardens, but since I didn't have anything like that I just allowed them to puddle on the pan and create a flat bottom. I had another problem with wrapping the cake pops. I purchased some of the Wilton small sucker bags, but my cake balls were too big, so I ended up cutting squares of plastic wrap and fastening them around the sticks with tape.
In the end, both versions taste good, but Jeff and I like the lemon better. The chocolate with peanut butter is just a little heavy. Next time, I'll skip the chocolate in favor of a lighter flavor like strawberry or cherry. Though, my son says red velvet with cream cheese frosting and white candy coating would be "awesome."
Saturday, October 2, 2010
Role Reversal
The general rule around here is if one of us cooks the other one cleans up the kitchen. This morning, I was the lucky recipient of blueberry pancakes. (Unfortunately, the price for this treat was that I did the dishes.) Although I arose when the alarm cat started meowing at 6 a.m., I opted to drink a cup of joe and leaf through a magazine rather than start anything for breakfast. However, when Jeff got up at 8:30, he decided that he would be in charge of food. This was partly because he had a hankering for pancakes and partly because he was procrastinating on some school work. No matter the reason, though, everyone benefited from his industriousness.
While the fresh blueberries in the fluffy pancakes were excellent, the blueberry topping was the star of the show. Jeff pureed the remainder of the fruit and put it in a pan with a little sugar and water to boil off. For an extra shot of interest, he added some blackberry-ginger balsamic vinegar. This added a depth of flavor to the sauce and provided a nice counterpoint to the sugar. As the blueberry "syrup" simmered, he cooked the pancakes to golden perfection and kept them on a warming plate in the oven. By the time he was finished the aroma had permeated my office and was having a close conversation with my stomach, so I was happy to oblige when he said breakfast was ready.
The pancakes, of course, were delicious topped with real butter and Jeff's sauce. We served up the last of the bacon as a side, and all were sated. In the end, I suppose not having to plan and cook something was definitely worth the short time it took to load the dishwasher, after all.
While the fresh blueberries in the fluffy pancakes were excellent, the blueberry topping was the star of the show. Jeff pureed the remainder of the fruit and put it in a pan with a little sugar and water to boil off. For an extra shot of interest, he added some blackberry-ginger balsamic vinegar. This added a depth of flavor to the sauce and provided a nice counterpoint to the sugar. As the blueberry "syrup" simmered, he cooked the pancakes to golden perfection and kept them on a warming plate in the oven. By the time he was finished the aroma had permeated my office and was having a close conversation with my stomach, so I was happy to oblige when he said breakfast was ready.
The pancakes, of course, were delicious topped with real butter and Jeff's sauce. We served up the last of the bacon as a side, and all were sated. In the end, I suppose not having to plan and cook something was definitely worth the short time it took to load the dishwasher, after all.
Friday, October 1, 2010
Something Saucy
Since our son ended his first quarter of school today, we decided a celebration (aka dinner out) was in order. (That's my story, and I'm sticking to it.) First we considered our favorite family eatery - Pei Wei - but decided to try something new instead. Actually, every time we go to Pei Wei we look at the restaurant next door - Sauce - and contemplate eating there. So tonight we made the move, much to our delight.
Sauce is set up like Pei Wei in that a person views a large menu, places an order, gets his own drink, and finds a table where he places a number that shows servers where to deliver the food. When we arrived at 5:45 the place was busy, but not packed. (When we walked back to the car at about 7:30 after doing a little strolling, there was a line out the door.) Inside, the restaurant (like so many others these days) was filled with hard surfaces that noise bounces off of repeatedly, creating a din of echoes and voices. Luckily the patio area has misters to combat the unseasonably warm temperatures. In addition, the building shielded the tables from the bulk of the sun, so umbrellas weren't necessary.
After obtaining our drinks (a couple of sodas and one orange iced tea), we adjourned to the relative quiet of the patio. The food arrived promptly with courteous servers who checked back several times to pick up empty dishes, bring extra napkins, and even refill drinks. Jeff and I each had a gourmet pizza, while the boy had a meatball and mozzarella panini (served with garlic salt potato chips). Sauce has their own ultra-thin crust that is soft toward the center and crunchier at the edges where the oven makes it light and cracker-like. Jeff opted for the fontina, mozzarella, and fresh basil combo, which was excellent. The cheeses were well balanced and bubbly on top without being browned. The base sauce tasted like sweet, fresh tomatoes and the basil seemed straight from the garden. My pizza had wafer-thin slices of fingerling potatoes dusted with black pepper on top of chopped spinach and olive tapenade. The sauce here was not as noticeable under the other strong flavors, but the combination was very good. (Though, I think Jeff's may have been better because of its fresh simplicity.) The potato gave the pizza an interesting texture that I really enjoyed. Finally, the boy's sandwich was yummy, too. He scarfed down all but one bite, which I plucked from his plate to taste. The panini bread was light and grilled to perfection while the inside contained enough cheese to envelope the meatballs. A small bowl of the same sweet tomato pizza sauce came with the sandwich for dipping.
In the end, we enjoyed eating at Sauce. The food was interesting (including the salad list, which I'd like to go back and try) and the service was prompt and friendly at about the same price as Pei Wei. Though I don't foresee Sauce replacing our family favorite, I'm glad we gave it a try at last.
Sauce is set up like Pei Wei in that a person views a large menu, places an order, gets his own drink, and finds a table where he places a number that shows servers where to deliver the food. When we arrived at 5:45 the place was busy, but not packed. (When we walked back to the car at about 7:30 after doing a little strolling, there was a line out the door.) Inside, the restaurant (like so many others these days) was filled with hard surfaces that noise bounces off of repeatedly, creating a din of echoes and voices. Luckily the patio area has misters to combat the unseasonably warm temperatures. In addition, the building shielded the tables from the bulk of the sun, so umbrellas weren't necessary.
After obtaining our drinks (a couple of sodas and one orange iced tea), we adjourned to the relative quiet of the patio. The food arrived promptly with courteous servers who checked back several times to pick up empty dishes, bring extra napkins, and even refill drinks. Jeff and I each had a gourmet pizza, while the boy had a meatball and mozzarella panini (served with garlic salt potato chips). Sauce has their own ultra-thin crust that is soft toward the center and crunchier at the edges where the oven makes it light and cracker-like. Jeff opted for the fontina, mozzarella, and fresh basil combo, which was excellent. The cheeses were well balanced and bubbly on top without being browned. The base sauce tasted like sweet, fresh tomatoes and the basil seemed straight from the garden. My pizza had wafer-thin slices of fingerling potatoes dusted with black pepper on top of chopped spinach and olive tapenade. The sauce here was not as noticeable under the other strong flavors, but the combination was very good. (Though, I think Jeff's may have been better because of its fresh simplicity.) The potato gave the pizza an interesting texture that I really enjoyed. Finally, the boy's sandwich was yummy, too. He scarfed down all but one bite, which I plucked from his plate to taste. The panini bread was light and grilled to perfection while the inside contained enough cheese to envelope the meatballs. A small bowl of the same sweet tomato pizza sauce came with the sandwich for dipping.
In the end, we enjoyed eating at Sauce. The food was interesting (including the salad list, which I'd like to go back and try) and the service was prompt and friendly at about the same price as Pei Wei. Though I don't foresee Sauce replacing our family favorite, I'm glad we gave it a try at last.
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