Each morning when I get to work, I read through my emails and listen to my voicemails. And then I settle in for my favorite part--reading the latest entry by Clotilde on her magnificent blog, Chocolate & Zucchini. If you have not yet had the pleasure of her acquaintance, please, please make yourself a cup of tea and then settle in with her wonderful writings and recipes.
www.chocolateandzucchini.com
It will make your day a thousand times better. That is, unless she doesn't write that day, in which I sit at my desk and try to figure out just what to do with myself...
Tuesday, December 14, 2004
Thursday, December 02, 2004
My New Friend
My parents are throwing a cocktail-appetizer party for some of their friends in a few weeks and this morning my mom made the fatal mistake of asking if I could give her some ideas. As usual, the question immediately consumed me entirely and I began comparing ideas with the little chefs-hat clad angel (devil?) sitting on my shoulder. The tricky part would be to come up with a menu that could be prepared ahead of time as my parents are that sort of people who never stop moving. Perhaps tapas and a sangria bar, or asian-mediterranean and a tea station, or a funky Old World menu with homemade eggnog and wasail…
I suddenly realized my little friend jumping up and down on my shoulder, waiving his hat like a madman. He had been screaming at me for some time now and was getting quite hoarse.
“....”
“What?”
“Tuscany!”
“WHAT?”
“TUS…CAN…EEEE!”
he yelled in his loudest, most exasperated, voice.
Ooooooh, what an interesting idea! A trattoria-themed menu with Tuscan-inspired decorations. I was listening now. Mom could decorate her house--and tree!-- in those wonderfully warm mustard yellows, sage greens, and terracotta reds.
Her menu would be delectably simple:
-an assortment of nuts, olives and cheeses
-stuffed mushrooms
-grapes coated in blue cheese and walnuts
-turkey meatballs
-prosciutto chips with fried artichoke (much easier than they sound)
-and a bruschetta station consisting of little toasts and various toppings: tomato bruschetta, pesto spread, artichoke bruschetta, etc.
And everything could be prepared in advance and simply assembled the day of! But the grand finale was yet to come—the gifts for their guests. Little bottles filled with the most delicious olive oil, and decorated with a handmade label. It was simple, buy a large bottle of good olive oil at the shop in the mall, several small bottles with lids, and basic Avery sticker paper at the office supply store. Eccola: a small taste of Tuscany for each guest to take home. Che bella.
I kissed my darling little friend--now slumped on my shoulder trying to catch his breath--and thanked him for his ingenious idea. Angel or devil, he had just become my new best friend.
I suddenly realized my little friend jumping up and down on my shoulder, waiving his hat like a madman. He had been screaming at me for some time now and was getting quite hoarse.
“....”
“What?”
“Tuscany!”
“WHAT?”
“TUS…CAN…EEEE!”
he yelled in his loudest, most exasperated, voice.
Ooooooh, what an interesting idea! A trattoria-themed menu with Tuscan-inspired decorations. I was listening now. Mom could decorate her house--and tree!-- in those wonderfully warm mustard yellows, sage greens, and terracotta reds.
Her menu would be delectably simple:
-an assortment of nuts, olives and cheeses
-stuffed mushrooms
-grapes coated in blue cheese and walnuts
-turkey meatballs
-prosciutto chips with fried artichoke (much easier than they sound)
-and a bruschetta station consisting of little toasts and various toppings: tomato bruschetta, pesto spread, artichoke bruschetta, etc.
And everything could be prepared in advance and simply assembled the day of! But the grand finale was yet to come—the gifts for their guests. Little bottles filled with the most delicious olive oil, and decorated with a handmade label. It was simple, buy a large bottle of good olive oil at the shop in the mall, several small bottles with lids, and basic Avery sticker paper at the office supply store. Eccola: a small taste of Tuscany for each guest to take home. Che bella.
I kissed my darling little friend--now slumped on my shoulder trying to catch his breath--and thanked him for his ingenious idea. Angel or devil, he had just become my new best friend.
Wednesday, December 01, 2004
Tuesday Night Dinner
Last night was my night to make dinner for our Tuesday Night Dinner Club (TND). I was feeling the need for comfort foods, seeing as it was 26 degrees outside when I left for work yesterday morning, and soup sounded like it would hit the spot. At first I thought I would make my favorite creamy tomato soup, but, seeing as it was TND and I had a captive audience, I decided to try something new. French Onion Soup. My level of intimidation was immeasurable.
My only experiences with French Onion Soup were at the Frederick & Nelson's restaurant, while Christmas shopping with my mom and grandma as a child. I had never considered it something that I could make. The wonderfully soggy bread that you can tell was once toasted and crusty, the browned bubbly cheese dribbling down the side of the bowl, the delicious broth beneath and throughout it all. My mouth began to water as I considered my cooking ability. Could I really attempt this one?
The answer was, of course, yes. You see, TND is comprised of my closest friends who also love to try new things. They are not only willing to accept my adventures in cooking and try the dishes I so proudly (and often hesistantly) present to them, but they applaud my successes and laugh with me at my failed attempts. After reaffirming myself of the above claim, I came to my conclusion that I had to make French Onion Soup.
I was delighted to discover how simple this intimidating dish was to make. Time consuming, yes, but, as with most great dishes, very little skill required. The primary skill I lacked was the ability to keep from crying while julienning the 3 pounds of onions for the soup. I was glad to be home listening to Van Morrison--alone.
Following the incredibly tasty French Onion Soup, I thought it might be fun to make gingerbread houses instead of dessert. Well, instead ended up being a relative term...many more candies made their way into our stomachs than onto our houses. In the end we had a great village of dilapidated gingerbread homes, complete with tootsie-roll dogs in the yards.
Give the soup a try, you will be pleasantly surprised how simple it is...
French Onion Soup
1 T vegetable oil
3 lb yellow onions, sliced
1/2 c whiskey
2 qt beef stock
1 qt chicken stock
1/2 lemon, juiced
salt
pepper
1/2 t Worcestershire Sauce
1-2 loaves french bread, sliced
3 C gruyere cheese, grated
Heat oil in a large pot over medium-high heat. Add half of onions, cook until golden brown, stirring occasionally (about 15 minutes). Add remaining onions and cook, stirring occasionally, until carmelized (dark brown and very fragrant), about 45 minutes. Add whiskey and stir until evaporated. Reduce heat to low, add remaining 6 ingredients (not bread and cheese), and simmer until it thickens and becomes fragrant, 1-2 hours.
Preheat broiler. Pour soup into individual bowls and top with 1-2 slices bread and a generous handful of cheese. Place under broiler until cheese is bubbly and beginning to brown (about 1 minute). Serve and enjoy!
My only experiences with French Onion Soup were at the Frederick & Nelson's restaurant, while Christmas shopping with my mom and grandma as a child. I had never considered it something that I could make. The wonderfully soggy bread that you can tell was once toasted and crusty, the browned bubbly cheese dribbling down the side of the bowl, the delicious broth beneath and throughout it all. My mouth began to water as I considered my cooking ability. Could I really attempt this one?
The answer was, of course, yes. You see, TND is comprised of my closest friends who also love to try new things. They are not only willing to accept my adventures in cooking and try the dishes I so proudly (and often hesistantly) present to them, but they applaud my successes and laugh with me at my failed attempts. After reaffirming myself of the above claim, I came to my conclusion that I had to make French Onion Soup.
I was delighted to discover how simple this intimidating dish was to make. Time consuming, yes, but, as with most great dishes, very little skill required. The primary skill I lacked was the ability to keep from crying while julienning the 3 pounds of onions for the soup. I was glad to be home listening to Van Morrison--alone.
Following the incredibly tasty French Onion Soup, I thought it might be fun to make gingerbread houses instead of dessert. Well, instead ended up being a relative term...many more candies made their way into our stomachs than onto our houses. In the end we had a great village of dilapidated gingerbread homes, complete with tootsie-roll dogs in the yards.
Give the soup a try, you will be pleasantly surprised how simple it is...
French Onion Soup
1 T vegetable oil
3 lb yellow onions, sliced
1/2 c whiskey
2 qt beef stock
1 qt chicken stock
1/2 lemon, juiced
salt
pepper
1/2 t Worcestershire Sauce
1-2 loaves french bread, sliced
3 C gruyere cheese, grated
Heat oil in a large pot over medium-high heat. Add half of onions, cook until golden brown, stirring occasionally (about 15 minutes). Add remaining onions and cook, stirring occasionally, until carmelized (dark brown and very fragrant), about 45 minutes. Add whiskey and stir until evaporated. Reduce heat to low, add remaining 6 ingredients (not bread and cheese), and simmer until it thickens and becomes fragrant, 1-2 hours.
Preheat broiler. Pour soup into individual bowls and top with 1-2 slices bread and a generous handful of cheese. Place under broiler until cheese is bubbly and beginning to brown (about 1 minute). Serve and enjoy!
Tuesday, November 30, 2004
Our First Christmas Tree
We put up our first Christmas tree on Sunday.
What a magical feeling; it was straight out of a movie: Matt and I rumbling down the winding road in my red pickup truck, pulling into the tree lot, picking through the trees until we found that perfect tree and then gleefully packing it up to take home. Well, that might be the slightly embellished version...
In actuality, Matt and I drove down to WalMart off Fallbrook, in the middle of mega-chainstore-mall and bought the best tree we could find in the $19.95 section. We then ran through the store trying to find all the things we would need before the store closed: $6 tree stand, $10 tree skirt, $10 worth of ornaments, etc. Fifteen minutes later we emerged victorious, ready to set up our first tree as a couple.
While I made Mulled Wine, Matt worked outside to saw off the bottom of the trunk with the smallest, most pathetic hand saw I've ever seen. Then Marsh, Matt and I sat on the floor and attempted to get the tree to stand straight in our $6 tree stand. Twenty minutes of "a little to the left" "No, wait, to the right" "No, that's not right either" later, our 4 foot Noble lived up to its name.
Situated in the corner of our living room, our little tree captivates any audience. The carefully selected red, white and blue ornaments hang amidst the little white lights while the gold star sits proudly at the top.
And Marsh curls up quietly on the cozy tree skirt, contentedly wondering why, on earth, is there a tree in our living room?
What a magical feeling; it was straight out of a movie: Matt and I rumbling down the winding road in my red pickup truck, pulling into the tree lot, picking through the trees until we found that perfect tree and then gleefully packing it up to take home. Well, that might be the slightly embellished version...
In actuality, Matt and I drove down to WalMart off Fallbrook, in the middle of mega-chainstore-mall and bought the best tree we could find in the $19.95 section. We then ran through the store trying to find all the things we would need before the store closed: $6 tree stand, $10 tree skirt, $10 worth of ornaments, etc. Fifteen minutes later we emerged victorious, ready to set up our first tree as a couple.
While I made Mulled Wine, Matt worked outside to saw off the bottom of the trunk with the smallest, most pathetic hand saw I've ever seen. Then Marsh, Matt and I sat on the floor and attempted to get the tree to stand straight in our $6 tree stand. Twenty minutes of "a little to the left" "No, wait, to the right" "No, that's not right either" later, our 4 foot Noble lived up to its name.
Situated in the corner of our living room, our little tree captivates any audience. The carefully selected red, white and blue ornaments hang amidst the little white lights while the gold star sits proudly at the top.
And Marsh curls up quietly on the cozy tree skirt, contentedly wondering why, on earth, is there a tree in our living room?
Wednesday, November 17, 2004
Never Fails Fudge
Matt asked me to make fudge a few days ago. This is not a common occurrence, as I am usually busy in the kitchen trying new recipes and testing them on my poor husband. He barely had the words out of his mouth before my eyes got dreamy and I began rambling off the kinds of fudge I could prepare: chocolate mint fudge, basic fudge, mocha fudge, fudge with cinnamon, fudge with toasted nuts, fudge with hazelnuts, white chocolate fudge with fresh nutmeg, the possibilities were endless!
The funny thing is, I used to be scared to death of making fudge. It had a tendency of turning out crumbly instead of creamy, often tasting burnt, or never setting up at all! I tried too many recipes to count, each one turning out worse than the previous. However, as you may have guessed, I finally found a recipe that not only makes the worlds finest fudge, but has never failed me. You can add any ingredient to the basic recipe and the fudge instantly embraces the newcomer and makes it the star of the evening.
I finally came back from my trip to the fudge dreamland, and decided on orange chocolate fudge and cookies and cream fudge—a tribute to my darling husband’s passion for Oreo blizzards. The orange chocolate fudge was delicious, reminiscent of those yummy chocolate oranges you buy at Christmastime. The ones that instruct you to “whack orange on something hard until the segments come loose”. Oh those fun times, hearing the sound of chocolate hit the table, and drooling as you anticipate the taste of that perfect marriage of chocolate and orange. The fudge was creamy and chocolaty, and the orange was perfect. The zest gave a true orange flavor, and every so often you spotted a speck of that magical orange hiding amidst the chocolate.
The spotlight of the evening, however, was…drumroll, please…the cookies and cream fudge! Dressed up in its own little black and white tuxedo, the creamy white chocolate gives way to a very satisfying crunch as you first meet the crumbled Oreo. I find that white chocolate is often too sweet for me, but the chocolate in the Oreo balanced it perfectly. How wonderful, to be able to balance the sweetness of white chocolate with…more chocolate! Talk about my own personal heaven.
Never Fails Fudge
15 oz Semi-Sweet chocolate (I used Ghiradelli chocolate chips)
14 oz can of sweetened condensed milk (not evaporated milk)
1 t vanilla
Bring a pot of water to boil. Place a glass bowl on top of the pot (the bowl should be larger than the diameter of the pot so that it sits on top of the pot, not in the pot), making sure the water does not reach the bowl. Lower heat so that the water is at a consistent simmer. Add chocolate and sweetened condensed milk, stir until chocolate melts. Remove from heat, add vanilla and any other ingredients. Line a dish with wax or parchment paper, pour the hot chocolate mixture into the dish. Refrigerate for 2 hours, or until firm. Remove fudge from dish using the paper lining. Peel paper off fudge, slice fudge. Enjoy, or cover and refrigerate for up to one week.
I added 2 teaspoons of grated orange zest for the orange chocolate fudge and omitted the vanilla. For the cookies and cream fudge, I substituted white chocolate for the semi-sweet, omitted the vanilla, and added ½ cup of crushed Oreos. When adding an ingredient that will change the flavor of the fudge, I omit the vanilla. When adding an ingredient for texture—chopped nuts, coconut, etc—I keep the vanilla in the recipe as I find it gives depth to the chocolate.
The funny thing is, I used to be scared to death of making fudge. It had a tendency of turning out crumbly instead of creamy, often tasting burnt, or never setting up at all! I tried too many recipes to count, each one turning out worse than the previous. However, as you may have guessed, I finally found a recipe that not only makes the worlds finest fudge, but has never failed me. You can add any ingredient to the basic recipe and the fudge instantly embraces the newcomer and makes it the star of the evening.
I finally came back from my trip to the fudge dreamland, and decided on orange chocolate fudge and cookies and cream fudge—a tribute to my darling husband’s passion for Oreo blizzards. The orange chocolate fudge was delicious, reminiscent of those yummy chocolate oranges you buy at Christmastime. The ones that instruct you to “whack orange on something hard until the segments come loose”. Oh those fun times, hearing the sound of chocolate hit the table, and drooling as you anticipate the taste of that perfect marriage of chocolate and orange. The fudge was creamy and chocolaty, and the orange was perfect. The zest gave a true orange flavor, and every so often you spotted a speck of that magical orange hiding amidst the chocolate.
The spotlight of the evening, however, was…drumroll, please…the cookies and cream fudge! Dressed up in its own little black and white tuxedo, the creamy white chocolate gives way to a very satisfying crunch as you first meet the crumbled Oreo. I find that white chocolate is often too sweet for me, but the chocolate in the Oreo balanced it perfectly. How wonderful, to be able to balance the sweetness of white chocolate with…more chocolate! Talk about my own personal heaven.
Never Fails Fudge
15 oz Semi-Sweet chocolate (I used Ghiradelli chocolate chips)
14 oz can of sweetened condensed milk (not evaporated milk)
1 t vanilla
Bring a pot of water to boil. Place a glass bowl on top of the pot (the bowl should be larger than the diameter of the pot so that it sits on top of the pot, not in the pot), making sure the water does not reach the bowl. Lower heat so that the water is at a consistent simmer. Add chocolate and sweetened condensed milk, stir until chocolate melts. Remove from heat, add vanilla and any other ingredients. Line a dish with wax or parchment paper, pour the hot chocolate mixture into the dish. Refrigerate for 2 hours, or until firm. Remove fudge from dish using the paper lining. Peel paper off fudge, slice fudge. Enjoy, or cover and refrigerate for up to one week.
I added 2 teaspoons of grated orange zest for the orange chocolate fudge and omitted the vanilla. For the cookies and cream fudge, I substituted white chocolate for the semi-sweet, omitted the vanilla, and added ½ cup of crushed Oreos. When adding an ingredient that will change the flavor of the fudge, I omit the vanilla. When adding an ingredient for texture—chopped nuts, coconut, etc—I keep the vanilla in the recipe as I find it gives depth to the chocolate.
Tuesday, November 16, 2004
Perfect Fall Picnic
The leaves are just calling you to jump in them. You hear them every morning as you run from your door to the car, hoping to not be late to work, again. This weekend, take some time to enjoy the incredible beauty of the turning leaves. A midmorning hike is the perfect way to embrace these brisk sunny days. Wear shoes that will allow you to jump in, tromp through, and--let’s admit it--fall on your rear in, the red, orange and yellow leaves. Pack a light, mitten-friendly picnic and get ready to relive some of the joys of your childhood.
Perfect Fall Picnic
Fill a basket or backpack with
-a thermos of homemade hot chocolate
-a thermos of creamy tomato soup
-a few bags of cashews and toasted almonds
-various sliced cheeses*
-a few slices of toasted baguette
-water bottles
-treats for the pup (optional)
* slice the cheese before you leave, your fingers will not be up for the job outside and will be crying to crawl back into their warm cozy mittens.
Perfect Fall Picnic
Fill a basket or backpack with
-a thermos of homemade hot chocolate
-a thermos of creamy tomato soup
-a few bags of cashews and toasted almonds
-various sliced cheeses*
-a few slices of toasted baguette
-water bottles
-treats for the pup (optional)
* slice the cheese before you leave, your fingers will not be up for the job outside and will be crying to crawl back into their warm cozy mittens.
Tuesday, November 02, 2004
Panqueques de Dulce de Leche
Crepes are incredibly versatile. They are primarily known in the U.S. as a dessert, but are wonderful for meals as well. Try filling them with lox and cream cheese, or a creamy mixture of mushrooms and prosciutto. A personal favorite for dessert is to fill them with nutella and sliced bananas. Tonight I am making an Argentine menu in honor of a dear friend who is coming to dinner, so for dessert I am serving Panqueques de Dulce de Leche (Dulce de Leche Crepes). They are a great way to end the meal as you can make the crepes ahead of time; stack them, separating each with wax or parchment paper, and refrigerate; reheat before serving. (Freeze if made earlier than the day of.) Enjoy!
Panqueques de Dulce de Leche
1 C all-purpose flour
1 t salt
6 eggs, beaten
1 1/2 C milk
2 T milk
4 T melted butter
1 jar Dulce de Leche
Combine all ingredients in a blender. Blend on high for 2 minutes. Cover and let rest for at least 30 minutes. Pulse batter once more before cooking. Butter a small skillet, heat on medium-high. Using a cup or ladle, pour 1/4 cup batter into pan, swirling pan quickly to distribute batter evenly. Cook until sides of crepe loosen from pan, and bubbles appear in batter. Flip and cook underside until both sides are even in color.
Heat Dulce de Leche, drizzle over rolled crepe. Sprinkle with confectioners' sugar. Serve warm.
Panqueques de Dulce de Leche
1 C all-purpose flour
1 t salt
6 eggs, beaten
1 1/2 C milk
2 T milk
4 T melted butter
1 jar Dulce de Leche
Combine all ingredients in a blender. Blend on high for 2 minutes. Cover and let rest for at least 30 minutes. Pulse batter once more before cooking. Butter a small skillet, heat on medium-high. Using a cup or ladle, pour 1/4 cup batter into pan, swirling pan quickly to distribute batter evenly. Cook until sides of crepe loosen from pan, and bubbles appear in batter. Flip and cook underside until both sides are even in color.
Heat Dulce de Leche, drizzle over rolled crepe. Sprinkle with confectioners' sugar. Serve warm.
Thursday, October 28, 2004
Spicy Pumpkin Pie Bars
I was pleasantly surprised when I discovered that my office building was having a pumpkin-dessert contest. Upon entry, I was given my choice of a pumpkin to take home, given that I would bring a dessert to enter on Friday. How could I resist? I LOVE pumpkin. I have to thank Katie for that, for her passionate love for Theno's Pumpkin Ice Cream, and our many trips out there during high school.
I set to work to find a recipe suitable for the occasion. I have made many pumpkin desserts that I have thoroughly enjoyed, but this event called for something special. Then I remembered my college roommate's recipe for Pumpkin Pie Bars. We served them at our Halloween party Junior year. And they were delicious. I found the recipe and made a few variations, and this is what I came up with. Add the chili powder and ginger to your taste, the amounts listed are only what I preferred.
Spicy Pumpkin Pie Bars
1 1/2 C flour
1 C finely chopped pecans
1/2 C sugar
1/2 C firmly packed brown sugar
2 t freshly ground cinnamon, divided
3/4 C butter, room temperature
1 (15-ounce) can pumpkin (NOT pumpkin pie filling)
1 (14-ounce) can sweetened condensed milk
2 eggs
1/2 t freshly ground nutmeg
1/4 t ginger
1/4 t chili powder
1/4 teaspoon salt
Preheat oven to 375.
Combine flour, pecans, sugars and one teaspoon cinnamon. Add butter and mix until consistency of crumbs. Reserve 1 1/4 cups of mixture. Line a 9 x 13 pan with parchment paper. Press remaining mixture into bottom of pan.
In a mixing bowl, combine pumpkin, milk, eggs, remaining cinnamon and spices. Mix well. Adjust spices to taste. Pour evenly over crust.
Add 1 tablespoon of flour to the reserved crumb mixture. Sprinkle over pumpkin mixture. Bake 30 minutes, or until set. Let cool for 10 minutes, serve warm. Mmmmmmmmm.
I set to work to find a recipe suitable for the occasion. I have made many pumpkin desserts that I have thoroughly enjoyed, but this event called for something special. Then I remembered my college roommate's recipe for Pumpkin Pie Bars. We served them at our Halloween party Junior year. And they were delicious. I found the recipe and made a few variations, and this is what I came up with. Add the chili powder and ginger to your taste, the amounts listed are only what I preferred.
Spicy Pumpkin Pie Bars
1 1/2 C flour
1 C finely chopped pecans
1/2 C sugar
1/2 C firmly packed brown sugar
2 t freshly ground cinnamon, divided
3/4 C butter, room temperature
1 (15-ounce) can pumpkin (NOT pumpkin pie filling)
1 (14-ounce) can sweetened condensed milk
2 eggs
1/2 t freshly ground nutmeg
1/4 t ginger
1/4 t chili powder
1/4 teaspoon salt
Preheat oven to 375.
Combine flour, pecans, sugars and one teaspoon cinnamon. Add butter and mix until consistency of crumbs. Reserve 1 1/4 cups of mixture. Line a 9 x 13 pan with parchment paper. Press remaining mixture into bottom of pan.
In a mixing bowl, combine pumpkin, milk, eggs, remaining cinnamon and spices. Mix well. Adjust spices to taste. Pour evenly over crust.
Add 1 tablespoon of flour to the reserved crumb mixture. Sprinkle over pumpkin mixture. Bake 30 minutes, or until set. Let cool for 10 minutes, serve warm. Mmmmmmmmm.
Tuesday, October 26, 2004
A Cake for Incredible Friends
Very rarely are people blessed with the kind of friends I am honored to have. I must say, I am a horrible long-distance friend. I do not return calls, I rarely return emails, and I am incredibly poor at initiating contact at all. That said, it amazes me that people make any effort to keep in touch with me at all. It is not that I do not think of my friends whom I do not get to see, but only that I find it extremely difficult to sit down, and write or call them. It follows along the lines of my journal. And, seeing how this blog is my attempt to change my journaling habits, I also feel the desire to change my correspondence habits.
Today is a great day to call those friends you haven't talked to in so long, all those mornings you've been thinking "Oh! I need to call Karen!" or "I miss talking to Brendan". Invite them over for coffee, and welcome them in with this wonderful Sour Cream Coffee Cake. It is a perfect opportunity to thank those friends who have always meant so much, and because they are so wonderful and forgiving, never get angry with you for being so poor at keeping in touch.
Sour Cream Coffee Cake
Streusel:
1/4 C sugar
3 T dark brown sugar
1/2 C butter
2 t. vanilla extract
1/2 t. ground cinnamon
Cake:
2 C flour
1 t. baking soda
3/4 t. salt
1/2 t. baking powder
2 t. freshly grated cinnamon
Generous pinch freshly grated nutmeg
3/4 cup unsalted butter, softened
1 1/4 C sugar
2 large eggs, room temperature
1 C sour cream
1 1/2 t. vanilla extract
Preheat oven to 350 degrees. Generously butter, and dust with flour, a 9 x 13 pan.
Using a fork, mix the ingredients for the streusal until they are well combined and reach a crumbly consistency. Set aside.
Whisk together flour, baking soda, salt and baking powder.
Beat together remaining 3/4 cup butter and remaining cup sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs 1 at a time, beating well after each addition, then beat in sour cream and vanilla until smooth and fluffy, about 2 minutes more. Reduce speed to low and add flour mixture, mix until just combined.
Sprinkle half of the streusel mixture evenly in bottom of pan. Spoon batter over streusel and smooth with a spatula. Sprinkle remaining streusel over the batter. Bake 45 to 50 minutes or until fork inserted into middle of cake comes out clean.
Cool cake in pan for one hour. Run a knife around the edges and invert onto cooling rack.
Serve warm with coffee and enjoy those long hours of catching up with an old friend.
Today is a great day to call those friends you haven't talked to in so long, all those mornings you've been thinking "Oh! I need to call Karen!" or "I miss talking to Brendan". Invite them over for coffee, and welcome them in with this wonderful Sour Cream Coffee Cake. It is a perfect opportunity to thank those friends who have always meant so much, and because they are so wonderful and forgiving, never get angry with you for being so poor at keeping in touch.
Sour Cream Coffee Cake
Streusel:
1/4 C sugar
3 T dark brown sugar
1/2 C butter
2 t. vanilla extract
1/2 t. ground cinnamon
Cake:
2 C flour
1 t. baking soda
3/4 t. salt
1/2 t. baking powder
2 t. freshly grated cinnamon
Generous pinch freshly grated nutmeg
3/4 cup unsalted butter, softened
1 1/4 C sugar
2 large eggs, room temperature
1 C sour cream
1 1/2 t. vanilla extract
Preheat oven to 350 degrees. Generously butter, and dust with flour, a 9 x 13 pan.
Using a fork, mix the ingredients for the streusal until they are well combined and reach a crumbly consistency. Set aside.
Whisk together flour, baking soda, salt and baking powder.
Beat together remaining 3/4 cup butter and remaining cup sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs 1 at a time, beating well after each addition, then beat in sour cream and vanilla until smooth and fluffy, about 2 minutes more. Reduce speed to low and add flour mixture, mix until just combined.
Sprinkle half of the streusel mixture evenly in bottom of pan. Spoon batter over streusel and smooth with a spatula. Sprinkle remaining streusel over the batter. Bake 45 to 50 minutes or until fork inserted into middle of cake comes out clean.
Cool cake in pan for one hour. Run a knife around the edges and invert onto cooling rack.
Serve warm with coffee and enjoy those long hours of catching up with an old friend.
Monday, October 25, 2004
Peanut Butter Biscuits for Marsh
Marshall is the best dog in the world. I know that everyone claims that about their dog, but Marsh really is. He is such a joy in my life; and with Halloween right around the corner, treats are on my mind. This Halloween, my treats are for the dog! So Marsh, here's to you. Trick or treat. Actually, Trick and then Treat!
Peanut Butter Biscuits for Marsh
1 1/2 c Whole wheat flour
1/2 c Soy Flour
1 T Baking powder
1 c Peanut butter (Marsh prefers crunchy)
3/4 c Milk
Preheat oven to 400. Whisk together flours and baking powder. In a separate bowl, mix peanut butter and milk until smooth. Fold peanut butter mixture into flour mixture and mix well until it forms a soft dough. Turn dough onto a lightly floured surface; knead lightly. Roll out to 1/4 inch thickness. Cut using bone-shaped cookie cutter. Place 1/2 inch apart on ungreased cookie sheet. Bake 15 minutes or until golden.
For glossy treats, brush with egg white before baking.
Store treats in a sealed container in the refrigerator for up to 2 weeks. Frozen, they keep up to 3 months.
Peanut Butter Biscuits for Marsh
1 1/2 c Whole wheat flour
1/2 c Soy Flour
1 T Baking powder
1 c Peanut butter (Marsh prefers crunchy)
3/4 c Milk
Preheat oven to 400. Whisk together flours and baking powder. In a separate bowl, mix peanut butter and milk until smooth. Fold peanut butter mixture into flour mixture and mix well until it forms a soft dough. Turn dough onto a lightly floured surface; knead lightly. Roll out to 1/4 inch thickness. Cut using bone-shaped cookie cutter. Place 1/2 inch apart on ungreased cookie sheet. Bake 15 minutes or until golden.
For glossy treats, brush with egg white before baking.
Store treats in a sealed container in the refrigerator for up to 2 weeks. Frozen, they keep up to 3 months.
Tuesday, October 19, 2004
Rainy Day Pumpkin Soup
I am a Seattle girl. I crave clouds and trees and clean air every moment I am awake. I know that Los Angeles is an incredible place, but my heart is not here. And yet, as Autumn is finally approaching L.A., I find myself growing more content. The past few days have been my happiest in L.A. in quite some time. Why? The rain. The clouds. The sudden [temporary] lack of smog. For a few days I am able to enjoy Seattle in Los Angeles. Well, at least a little bit. Have you ever noticed that you crave soup on rainy days? Perhaps it is just me, but that is all I have wanted for the last 48 hours. Yesterday it was Chicken Noodle; today Butternut Squash. With the abundance of winter gourds available, it is the perfect time to satisfy that craving. I promised my grandma that I would give her my Pumpkin Soup recipe. So here you go, Grandma Bah; I'm sorry I can't be there to make it for you.
Rainy Day Pumpkin Soup
2 Small Pumpkins (approximately 1-2lb each, I use Sugar pumpkins--or you can use 1 can pureed pumpkin)
1 C diced onion
1 C thinly sliced onion
1 1/2 T unsalted butter
1 1/2 C chicken stock
1 1/2 C water
Crumbled blue cheese
Slice one pumpkin in half and place, cut sides down, on lightly greased baking sheet. Bake at 375 degrees, 35 minutes, or until tender when pierced with a fork. Scrape the pulp out of the pumpkin halves and reserve pulp.
Cut top off of second pumpkin, scoop out pumpkin seeds and strings. Discard, or reserve seeds for toasting if desired. Set aside.
Over low heat, cook onion and butter until onion is tender. Add pumpkin pulp, chicken stock and water, simmer 20 minutes.
Puree in blender until smooth. Add salt and pepper to taste, and water to thin, if necessary.
Top with crumbled blue cheese. Serve in carved out pumpkin.
Serves 4-6
Rainy Day Pumpkin Soup
2 Small Pumpkins (approximately 1-2lb each, I use Sugar pumpkins--or you can use 1 can pureed pumpkin)
1 C diced onion
1 C thinly sliced onion
1 1/2 T unsalted butter
1 1/2 C chicken stock
1 1/2 C water
Crumbled blue cheese
Slice one pumpkin in half and place, cut sides down, on lightly greased baking sheet. Bake at 375 degrees, 35 minutes, or until tender when pierced with a fork. Scrape the pulp out of the pumpkin halves and reserve pulp.
Cut top off of second pumpkin, scoop out pumpkin seeds and strings. Discard, or reserve seeds for toasting if desired. Set aside.
Over low heat, cook onion and butter until onion is tender. Add pumpkin pulp, chicken stock and water, simmer 20 minutes.
Puree in blender until smooth. Add salt and pepper to taste, and water to thin, if necessary.
Top with crumbled blue cheese. Serve in carved out pumpkin.
Serves 4-6
Monday, October 18, 2004
Mom's Hot Spiced Mulled Wine
I spent this last weekend in Seattle for my sister's baby shower. It rained the entire time and was absolutely gorgeous. They were those days when you want to curl up with a warm blanket, a good friend, and something hot to sip. The following is a recipe for my mom's famous hot spiced mulled wine; it brings memories of the leaves turning their brilliant reds, oranges, and yellows, and the beautiful, brisk Fall days in Seattle.
Hot Spiced Mulled Wine
3 c boiling water
1 c sugar
1 lemon sliced
6 cinnamon sticks
6 whole cloves
½ gallon hearty burgundy wine
Nutmeg
1 orange sliced for garnish (optional)
Boil together first 5 ingredients. Add burgundy. Sprinkle with nutmeg, simmer at least 20 minutes. Add orange slices before serving.
(We have tried many and have discovered that the cheaper the burgundy wine, the better this recipe turns out. I strongly suggest the Carlos Rossi burgundy wine)
Happy Autumn, Mom and Baby Joseph!Friday, October 15, 2004
Mint plants on the windowsill
It's amazing how gardening feeds the soul. Two weeks ago I planted some mint seeds in some flower pots on my kitchen windowsill. This morning my mint began to sprout. Not only did they sprout, but they all lean in unison towards the window. The beauty of those little green leaves basking in the morning sun made my heart happy. Soon I will have plants full of mint leaves waiting to be made into mojitos for my friends. Or mint tea for a rainy day, when the steaming mug will bring you back to those warm sunny days with the slight cool breeze.
Try this ridiculously easy recipe for homemade mint tea:
Mint Tea
1 cup loosely packed mint leaves
2 cups boiling water
Place mint leaves in a small teapot, pour in boiling water. Cover and let steep 5 minutes.
Pour through sieve into mugs. Enjoy!
Serves 2
Or add a sprig of mint to your glass of water at work!
Try this ridiculously easy recipe for homemade mint tea:
Mint Tea
1 cup loosely packed mint leaves
2 cups boiling water
Place mint leaves in a small teapot, pour in boiling water. Cover and let steep 5 minutes.
Pour through sieve into mugs. Enjoy!
Serves 2
Or add a sprig of mint to your glass of water at work!
An intro to La Vita Bella
This is my first entry. My hope for this sight is that I can share some of the joy and passion that I have discovered recently. After graduating from college, life seems to take a strange turn (or series of turns). One is not supposed to simply find a job, but also to immediately grow up, become an adult, and become financially stable. However, amidst my attempts to achieve the following, I found a side of myself I barely knew existed: a domestic creativity. As an economics major who always thought I would become some financial planner or actuary, I daily find myself desiring the simpler things in life. Ok, so Martha Stewart made all of this popular. She also made it commercial. I don't want to buy the $16 jar of marmalade which supposedly reflects a simpler life. I want to make that marmalade! That is what the simpler life is! It is not something you can buy in a specialty shop. It is something you can discover daily. You don't have to be wealthy to discover la vita bella! You don't have to live on acreage, either! Simply take a little time each day to do the things you love.
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