There and Back Again

Brined Pork Chops

2013-05-23T11:35:00.000-05:00

Do you smell it? Each evening, the aroma of grills cooking delicious things wafts through the windows of our van as I ride along for the first few stops on the Picky Eater’s courier route. To me, those tantalizing smells are the true signal that summer is fast approaching.

Unfortunately, we live in a downtown apartment with no outdoor space. Any grilling I do is inside on the
George Foreman grill, but I keep stopping in stores to stare at the cast iron grill pans. I see one coming to my kitchen in the near future. (This picture is part of the scenery we see on the route. Isn't Kansas beautiful!)

I've read for some time about how brining is a good way to prepare meat for the grill, especially pork. The salt in the brine not only helps to draw flavors into the meat, but it also keeps the moisture inside as the meat cooks.

I found this recipe for brined pork chops in Taste of the Midwest by Dan Kaercher. The seasonings were perfect for pork. Since I was using bone-in chops, I decided to fry them in a cast iron skillet instead of cooking on the Foreman grill.

The chops were delicious. Even the Picky Eater loved them, asking, “Can we have these again?”

You bet we will!

One tip about this recipe: Be sure to use kosher salt. Regular table salt will make the chops too salty to eat. Also, don’t brine the chops for more than 4 hours, for the same reason.

Brined Pork Chops

Adapted from Taste of the Midwest by Dan Kaercher

8 cups water

1/2 cup kosher salt

1/4 cup packed dark brown sugar

1 1/2 teaspoons whole coriander seeds, coarsely crushed

1 1/2 teaspoons whole cloves, coarsely crushed

1 1/2 teaspoons whole allspice, coarsely crushed

1 1/2 teaspoons whole black peppercorns, coarsely crushed

3 bay leaves

4 bone-in pork chops, about 1-inch thick

Flour, for dusting

2 to 3 teaspoons oil, for frying

To make the brine: Combine the water, kosher salt, brown sugar and spices in a large saucepan. (I crushed the spices with my meat mallet, but you can also use the bottom of a saucepan or small skillet. Just push until you hear the spices crack.) Stir over medium-high heat until the mixture comes almost to a boil and the salt and sugar are dissolved. Cool the mixture to room temperature, and then cover and place in the refrigerator to chill, at least 2 hours.

To make the chops: Put the pork chops into the brine solution. Cover and place back into the refrigerator to chill for 2 to 4 hours. (Do not go over 4 hours.) Make sure the brine completely covers the meat. (You can do this in a zippered plastic bag or a bowl.)

Remove the chops from the brine and pat dry with paper towels. Allow the chop to sit out for 30 minutes to come to room temperature.

Place the oil in a skillet (I used cast iron) and preheat over medium heat. Dip the chops into flour to coat, making sure to shake off any excess. Place in the skillet and cook for 7 to 10 minutes per side, or until the internal temperature reaches 160 degrees.

To grill, preheat the grill. Reduce the grill to medium heat and cook the chops over indirect heat. (The burners under the chops are off, but the ones to the side are on.) Cover the grill and cook for 35 to 40 minutes, turning the chops halfway through the cooking time.

Angel Food Cake for Mother's Day

2013-05-14T10:18:00.000-05:00

I was excited when Mom requested an angel food cake for Mother’s Day. (It doesn't take a lot to make a food writer happy!) She had given me a 10-inch tube pan last year, and while I’d used it for a couple of recipes, I’d always wanted to try an angel food cake.

Now the cake is this summer’s go-to dessert!

For some reason, I thought angel food cakes were hard to make. Silly me! They’re not difficult at all, as long as you keep a few pointers in mind.

First, if you don’t have a tube pan with a removable bottom, I suggest you get one. Since angel food cakes must be baked in an ungreased pan so the cake can cling to the sides as it rises, a removable bottom will save you a lot of headaches when it comes time to take the cake out of the pan. However, if you don’t have one, don’t let that stop you. Just line the bottom with parchment paper before you add the batter.

The key to a great angel food cake is in how you whip the egg whites—soft and fluffy, but not stiff. The cream of tarter in the recipe will help stabilize the egg whites, making your job a bit easier. Also, have the whites at almost room temperature (60 to 70 degrees) before whipping.

Another key is to cool the cake upside down. Some tube pans have little metal “feet” to hold them up, but you can also invert the pan and prop it on the neck of a bottle or an inverted funnel while the cake cool. Just don’t try to remove the cake from the pan for at least 1 1/2 hours.

This angel food cake turned out light, moist, and delicious! However, it did look a little lopsided thanks to one side getting a bit squished during the trip from Kansas to Missouri. We topped each piece with sliced strawberries in sugar (the frozen kind found at the grocery store, per Mom’s request) and fresh whipped cream. (Here's Mom with her cake. I did see her munching on a plain, hand-held slice, too. Why not? It was her day!)

The best thing about this cake, besides being fat-free, is the variety of toppings you can serve with it. Fruits, flavored glazes, frosting…just use your imagination.

Next time, the only thing I would change, besides squishing the cake in transport, will be to add the optional almond extract. Mom noticed it was missing. Now I have an excuse to make it again…and again…and again.

Angel Cake

Adapted from Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker

1 cup sifted cake flour (sift the flour before you measure)

1 1/2 cup sugar, divided

1/2 teaspoon salt

1 1/2 cups egg whites (between 10 and 12 eggs, depending on the size)

1 tablespoon water

1 tablespoon fresh lemon juice

1 teaspoon cream of tartar

1 teaspoon vanilla

1/4 teaspoon almond extract (optional)

Separate you egg whites and set aside so they come to room temperature (between 60 and 70 degrees.)

Preheat the oven to 350 degrees F. Have at the ready a 10-inch ungreased tube pan. If your pan doesn't have a removable bottom, line the bottom with parchment paper.

Sift together the cake flour, 3/4 cup sugar, and salt, three times. (Yes, three times! You want everything light and airy.) Set aside.

In the bowl of a stand mixer, or a large bowl if you’re using a hand mixer, place the egg whites, water, lemon

juice , cream of tarter and flavorings. Beat on low speed for 1 minute to combine, and then increase the speed to medium high and beat until the mixture is a foam that holds a soft shape when you lift the beaters and has increased in volume 4 to 5 times, which takes about 3 to 5 minutes. (Mine took 4 minutes.)

Continue to beat on medium-high speed while adding the remaining 3/4 cup of sugar, one tablespoon at a time, for 2 to 3 minutes. At this point the mixture should hold soft, glossy peaks that bend over at the top when you left out the beaters. (Do not beat until stiff!) You want a mixture that holds a shape but can still be poured into a cake pan.

Remove the bowl from the stand mixer. Sift a fine layer of the flour mixture, 1/4 cup at a time, over the top of the egg mixture. Using a rubber spatula, gently fold in the flour until it is just combined. Continue to gently add the flour 1/4 cup at a time until it is all incorporated. Don’t stir or mix the batter…just keep folding until there are no traces of the flour left.

Pour the batter into the tube pan. Spread the top gently to level, and then run a thin metal spatula through the batter to release any large air bubbles. Bake until a cake tester inserted into the center comes out clean, about 35 to 40 minutes. (Mine took 35.)

Remove the cake pan from the oven and cool the cake in the pan, upside down, for 1 1/2 hours to keep the cake from collapsing. Some pans have little metal feet to hold it upside down, but if not, just place the center of the tube pan onto the neck of a bottle or an upside down funnel to hold the cake while it cools.

To remove the cake from the pan, slide a thin knife between the cake and the pan to help it release, both the outside edge and the inner tube. With a removable bottom, you should now be able to lift the cake out of the pan. Then just slide the knife between the cake and the bottom to remove completely. (If the tube pan doesn't have a removable bottom, just turn the pan over and gently tap until the cake comes out.)

Allow the cake to cool completely before wrapping or frosting. If stored in an air-tight container (or wrapped in plastic wrap) the cake should stay moist and fresh for 2 to 3 days. When serving, cut the cake with a serrated knife in a gentle sawing motion.

Minute Steaks and Skillet-Roasted Chicken for Two

2013-05-09T09:22:00.000-05:00

Have you ever watched “America’s Test Kitchen” on PBS? I've been a fan for years. Filmed in a 2,500-square-foot-kitchen in Cambridge, Massachusetts, this is where the delicious recipes for Cook’s Illustrated and Cook’s Country magazines are created, as well as the ones for the television program.

What I love about this television show and the magazines is how the folks in the test kitchen try out every imaginable recipe for a dish until they develop what they feel is the perfect one. They also test kitchen equipment and ingredients to find the best taste, performance, and value. Since the magazines do not contain advertising, I feel secure that I'm getting an honest opinion.

For a food writer, the Test Kitchen’s efforts are priceless. While I will test different ways to create a recipe, their work often points me in the right direction and saves me a lot of time. Sometimes I think their final recipe is a little too complicated, but not often. And I may change ingredients or steps from time to time, but their basic ideas offer a sound foundation from where to start.

Recently, I was thrilled to receive the America’s Test Kitchen book Cooking for Two 2013. It’s perfect for my household, which consists of The Picky Eater and me. Plus, each recipe includes the detailed explanation as to how it was created. I immediately started flagging recipes to try.

Here are the first two, both of which were hits in our house:

First, I made the Weeknight Roast Chicken, which is done in a skillet and only takes an hour! Instead of making the sauce in the recipe, I made gravy in the skillet.

I loved it! The meat was moist and the skin nicely browned. The Picky Eater liked it, but he wanted the meat to be more fall-off-the-bone. Oh well, I guess I’ll have to try it again!

Next, I made the Minute Steaks with Garlic-Parsley Butter…except mine had garlic-rosemary butter since I was out of fresh parsley.

The recipe called for spreading the just-cooked steaks with a compound butter, but instead I melted the compound butter in the still-hot skillet to get any left behind steak flavor and cook the garlic just a bit. Since the Picky Eater doesn't like garlic, I left his steak plain and he topped it with his favorite sauce—ketchup. I, however, happily poured the melted butter over my serving.

We both loved this one! The Picky Eater has already requested we have it again. (He said, “I give it three thumbs up and I only have two thumbs!” Sometimes he can be a little silly, but he’s cute.)

I can’t wait to try more recipes in this cookbook. I’m just getting started!

Weeknight Roast Chicken

Adapted from Cooking for Two 2013 by the Editors of America’s Test Kitchen

1 tablespoon kosher salt

1/2 teaspoon pepper

1 (3- to 3 1/2-pound) whole chicken, giblets removed

1 tablespoon olive oil

Place a 12-inch oven-safe skillet (I used cast iron) into the oven on a rack place in the middle position. Preheat the oven to 450 degrees F.

In a small dish, mix together the salt and pepper. Dry the chicken with paper towels, and then rub the entire bird with olive oil. Next rub the salt/pepper mixture all over the chicken. Tie the legs together with kitchen string and tuck the wing tips under the back.

When the oven and skillet are preheated, place the chicken into the skillet. Roast in the oven for 25 to 35 minutes, or until the breast meat reaches 120 degrees and the thighs reach 135 degrees. Turn the oven off—yes, you turn off the oven!—leaving the chicken inside for another 25 to 35 minutes, until the breast reaches 160 degrees and the thighs reach 175 degrees. Remove the chicken to a cutting board and allow to rest for 20 minutes before carving.

Minute Steaks with Garlic-Rosemary Butter

Adapted from Cooking for Two 2013 by the Editors of America’s Test Kitchen

2 tablespoons unsalted butter, softened

1/4 teaspoon dried ground rosemary or 3/4 teaspoon minced fresh rosemary

1 small garlic clove, minced

1/2 teaspoon Worcestershire sauce

Salt and pepper

1/2 cup all-purpose flour

2 (6-ounce) cubed steaks

2 tablespoons oil

In a small dish, mix together the butter, rosemary, garlic and Worcestershire sauce until combined. Set aside.

Place the flour into a shallow dish. Pour the oil into a 12-inch non-stick skillet (I used cast iron) and heat over medium-high heat until the oil just begins to smoke. Pat the steaks dry with paper towels, season with salt and pepper, and then coat with the flour, being sure to shake off the excess.

Fry the steaks on one side until they reach a deep brown, about 3 minutes. Turn the steaks and continue to cook for an additional 1 to 3 minutes. Remove the steaks to serving plates.

Turn off the heat under the skillet and pour any excess fat. Add the butter to the skillet and cook until just melted, scraping any steak bits off the bottom. Pour the melted butter over the steaks and serve.

Pink Lemonade Cookies

2013-04-29T06:00:00.000-05:00

In the past, I've written blog posts about my love of cozy mysteries that also include recipes. (See these posts for Wanmansita Casserole and Simply Crackers Candy.)

One of my favorite authors, Joanne Fluke, has a new Hannah Swensen Mystery out titled Red Velvet Cupcake Murder. In the book, I came across a recipe for Tickled Pink Lemonade Cookies that I immediately knew I’d have to try!

These cookies are made with frozen pink lemonade concentrate, though you can use regular lemonade concentrate if you can’t find the pink version. I made a couple of adjustments to the recipe to up the lemon flavor in the frosting.

Also, the cookies were a little too pink for my liking. Next time I’ll use less food color gel so the cookies look more like the lighter pink of the frosting. I may also add some lemon zest to up the lemon flavor more,

but don’t get me wrong. These cookies taste great!

Pink Lemonade Cookies

Adapted from Red Velvet Cupcake Murder by Joanne Fluke

Makes approximately 2 1/2-dozen cookies

For cookies:

1/2 cup unsalted butter, softened

1/2 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1/3 cup frozen pink or regular lemonade concentrate, thawed

Red food coloring or food color gel

1 3/4 cups all-purpose flour, un-sifted (use the scoop and level method*)

For frosting:

2 tablespoons unsalted butter, softened

2 cups powdered sugar

4 teaspoons frozen pink or regular lemonade concentrate, thawed

2 to 4 teaspoons milk

Red food coloring or food color gel

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.

For the cake: Put the butter and sugar into the bowl of an electric mixer and beat until fluffy. Mix in the

baking powder, baking soda, and salt. Beat in the egg, and then beat in the lemonade concentrate until well combined. Add the food coloring or gel until the cookies reach the desired pink color. (Start with 3 drops of food coloring or 1/4 teaspoon of food color gel, and then add more if you want to darken the color.) Mix in the flour, 1/2 cup at a time, until well combined.

Drop teaspoon-sized dollops of cookie dough onto a parchment-lined baking sheet. Bake for 10 to 12 minutes until the edges are slightly brown. Remove from the oven and cool on the baking sheet for two minutes, and then place the cookies on a wire rack to cool completely.

For the frosting: By hand or with a mixer, beat together the butter and powdered sugar. Mix in the lemonade concentrate. Mix in milk, one teaspoon at a time, until the frosting reaches a spreadable consistency. Add food coloring or gel to get the desired pink color.

Once the cookies are completely cooled, frost each one. Allow the cookies to set until the frosting has hardened. Store in an air-tight container with the cookie layers separated by waxed paper.

*Scoop up the flour into the measuring cup and then level off by swiping a straight edge (like the back of a knife) across the top. The flour should be well packed into the measuring cup.

Boston Cream Pie

2013-04-22T10:27:00.001-05:00

A week ago, my cell phone vibrated in my pocket while I was teaching my preschool class. When I had a moment, I looked at the screen, only to discover the news about a bombs going off at the Boston Marathon. My mouth dropped open in disbelief.

From 1992 to 2009, I lived in the Boston area. I walked the city’s streets enjoying the historic architecture. I visited the wonderful museums numerous times. I ate cannolis in the North End and Italian food on Cambridge Street. I bought books in Harvard Square and sailed on a schooner in Boston Harbor. I cheered for the sports teams and even wrote about the food served at Fenway Park, complete with a behind

the scenes tour.

I was heartbroken that a city I love was going through such pain on a day that traditionally is filled with celebration and holiday revelry.

What do food writers do to cope with sadness? They cook, of course, and then write about it. I wanted to make something to honor Boston, so I decided to make one of my favorite desserts, the Boston Cream Pie. It also happens to be the official dessert of Massachusetts.

This sweet treat is actually a cake, not a pie. It originated at the Parker House Hotel (now the Omni Parker House Hotel) in 1856, though earlier versions have been around since colonial times. The dessert has

three components—two layers of sponge cake filled with a vanilla pastry cream and topped with a chocolate glaze.

A perfect dessert to sooth frazzled nerves and chase away the bad-news blues.

Boston Cream Pie

Adapted from The King Arthur Four Baker’s Companion and CooksIllustrated.com.

Note: Be sure to make the pastry cream first so it can chill while you make the cake and glaze.

For the pastry cream:

1/2 cup cream

1 1/2 cups whole milk

6 large egg yolks

1/2 cup sugar

Pinch of salt

1/4 cup all-purpose flour

4 tablespoons unsalted butter, cold and cut into four pieces

1 1/2 teaspoons vanilla extract

For the cake:

1 1/4 cups all-purpose flour

1/4 cup cornstarch

2 teaspoons baking powder

1 cup sugar

4 tablespoons (1/2 stick) unsalted butter, softened

1/4 teaspoon salt

1 teaspoon almond extract

1 teaspoon vanilla extract

3 tablespoons vegetable oil

3 large eggs

1/2 cup whole milk

For the chocolate glaze:

1/2 cup cream

1 tablespoon light corn syrup

4 1/2 ounces bittersweet chocolate, chopped

Pinch of salt

1/2 teaspoon vanilla extract

To make the pastry cream: In a medium saucepan over medium heat, bring the cream and milk to just a

simmer. While waiting, in a medium bowl, whisk together the yolks, sugar, and salt. Then whisk in the flour until well mixed. Take the milk-cream mixture off the heat and poor 1/2 cup into the egg mixture, whisking all the time, to temper the eggs. Then whisk the egg mixture into the saucepan with the milk-cream mixture.

Place the saucepan back on medium heat and whisk while it thickens for 1 minute. Turn down the heat to medium-low and continue to whisk for 8 more minutes. Then bring the heat back up to medium and whisk until bubbles pop on the surface, about another minute. Remove from the heat and whisk in the butter until it melts and is blended into the mixture. Whisk in the vanilla.

Strain the pastry cream through a fine-mesh strainer over a bowl. Press plastic wrap gently onto the surface of the cream to cover, and then refrigerate until needed.

To make the cake: Preheat the oven to 350 degrees F. Butter a 9-inch cake pan that is at least 2-inches deep. (I used a springform pan.) Place a parchment paper ring in the bottom and butter the paper. Then dust the pan lightly with flour and set aside.

In a medium bowl, whisk together the flour, cornstarch and baking powder. Set aside.

In the bowl of a mixer, blend together the sugar, butter, salt and flavorings until fluffy. Add the oil, and then the eggs, one at a time, and continue to beat until well combined and fluffy. Beat in 1/3 of the flour mixture, then half the milk, another 1/3 of the flour, the rest of the milk, and the rest of the flour. Beat until well combined, about 2 minutes.

Pour the cake batter into the prepared cake pan. Bake for 30 to 40 minutes, until a cake tester comes out clean. Allow the cake to cook in the pan for 15 minutes, and then remove the cake from the pan to a cooling rack to finish cooling.

To make the glaze: Place the cream and corn syrup into a small sauce pan and bring to a boil over medium heat. Remove from the heat, add the chocolate and salt, and stir until the chocolate melts and the glaze is smooth. Stir in the vanilla and set aside. The glaze will remain fluid until needed, just do not refrigerate.

To build the cake: With a large serrated knife, slice the cake in half horizontally. Place the bottom half on a cake place, cut side up. Scoop the pastry cream into the middle and spread out almost to the edge of the cake. Place the top half of the cake, cut side down, on top of the pastry cream. Pour the glaze over the top, allowing it to spill over the edge of the cake and drip down the sides. Refrigerate for a few minutes to set the glaze. Keep refrigerated until ready to serve.

Grandma’s Noodles from the Family Recipe Box

2013-04-16T11:31:00.000-05:00

I've written many times about Mamaw, my mom’s mom, who was a wonderful cook but hated the process. On the flip side is Grandma, my dad’s mom, who loved to cook. She passed that love on to my dad, who also loves to cook, and she's where my cooking gene originated.

The other genetic side pops up once in a while when I just can’t face the kitchen and must go to a restaurant where people will wait on me and bring me good food I didn't have to make myself. So I got the best branches of my family tree!

If Grandma knew you were coming to visit, she always had something for you to eat, such as cookies, pie or cake. If she didn't know you were coming, one of the first things she would say was, “Let me make you something to eat.”

Grandma loved feeding people. And since my dad is the oldest of six, there were always a lot of people to feed. This sign that was in her kitchen offers the perfect explanation.

I remember the tub of lard that sat in Grandma’s kitchen. She was a country cook. Most of the meals I remember featured fried chicken or pork chops…sometimes both…mashed potatoes and pan gravy, and lots of desserts.

But Grandma was best known for her homemade noodles. They were thicker than the egg noodles you buy in the store, which my research suggests is thanks to her German ancestry. To this day family members will close their eyes in reverence at the memory of those delicious noodles cooked in chicken broth. They were a staple at every family meal. The noodles were so coated in flour that the chicken broth became thick gravy while they cooked.

I watched Grandma make them from time to time, but of course I never wrote down her recipe. When she died years ago, the recipe went with her. My Aunt Mary told me she had one particular spoon she used to measure the flour, and the only ingredients were flour, eggs and water.

A few years ago, my sister challenged me to recreate the noodles for Thanksgiving. I did! When I bit into the noodles, all of the memories of Grandma’s kitchen came flooding back.

This time I decided to add chicken and vegetables to the mix to make a complete meal. The Picky Eater liked it, and even ate the leftovers!

I think Grandma would be happy.

Grandma’s Noodles

2 cups all-purpose flour

1 teaspoon salt

1 whole large egg

4 egg yolks

Water

In a large bowl, or on the counter top, measure out the flour and salt. In a small bowl, beat together the egg and yolks. Make a well in the middle of the flour and add the egg mixture in the center. Using a fork or your fingers, start gradually bringing in the flour from the edges and mix until the dough comes together. If necessary, add water, a tablespoon at a time, to help the mixture form a ball of dough.

Turn the dough ball out onto a floured surface and knead until smooth and soft, about 5 minutes. (One recipe said this dough benefits from a good long kneading.) Wrap the dough in plastic and allow it to rest for 30 minutes.

Divide the dough ball in half. Roll out each half on a floured surface until the dough is about 1/8-inch thick. If the dough is difficult to roll out that thinly, just cover the flattened dough with plastic and let it sit for a few minutes to relax, and then continue rolling.

Roll the flattened noodle dough up into a loose log. Slice the log into 1/8 to 1/4-inch strips to create the noodles. All the noodles to sit and dry until you are ready to cook, or allow them to dry completely before storing. (I keep them in the freezer.)

Chicken and Noodles

4 boneless chicken breasts

2 32-ounce containers low-sodium chicken broth

1/2 large onion, finely diced

1 teaspoon dried thyme

1 bay leaf

Grandma’s Noodles

2 large carrots, diced

2 celery stalks, diced

Vegetables of choice.

Salt and pepper, to taste

Place the chicken, broth, onion, thyme, and bay leaf into a large pot. Bring to a boil, and then lower the heat to a simmer and cook until the chicken is done, about 15 minutes. Remove the chicken and set aside.

Add the remaining ingredients and bring back to a boil. Lower the heat to a simmer and cook until the noodles are tender, about 30 minutes. (The time will vary depending on the thickness of the noodles.) Meanwhile, dice up the cooked chicken. When the noodles are ready, add the chicken back to the pot. Add salt and pepper, to taste.

For a thicker broth, mix 3 tablespoons of flour with water until smooth. Pour it into the pot, a little at a time, and stir until you reach the desired thickness. It needs to come to a boil to become thick, so just add a little at a time, bring to a boil, and if it’s not thick enough, add a little more.

Farmer’s Market Season Begins

2013-04-13T04:00:00.000-05:00

I’m thrilled that today marks the opening of my local farmer’s market. I can’t wait to walk around the stalls to scope-out the early season produce (wonder if there will be radishes and snap peas yet?), baked goods, meats, eggs, and crafts, plus jams and honey. Local musicians will preform throughout the market, which gives the day a festive feel, and I usually run into a person or two that I know. Include the food aromas from the many food trucks and stands (I hear a breakfast burrito calling my name!) and it becomes a perfect day. The market's allure is one of the only reasons I’ll get up early on a Saturday morning.

Here are a few tips to make a visit to the local farmer’s market more enjoyable:

Bring your own tote bag. Most vendors have plastic bags for your use, but it is much easier to have one large canvas bag to hold your purchases–especially if it can go over your shoulder. Many people bring compact personal grocery carts that fold up nicely in the car, while others bring mini coolers on wheels. As heavy as my tote bag gets, I’m thinking wheels would be a good thing!
Put an insulated bag in your tote, or have a cooler ready in the car, to hold perishable purchases.
Walk around the whole market first before making a purchase. That way you can see what is available and compare prices. There’s nothing

worse that buying tomatoes and then finding ones that both look better and are cheaper at another stand. After a couple of visits, you will pick your favorite stands to visit each week.
Talk to the vendors! Ask them where and how their produce is grown. Some stands ship in their produce from far away, so you may think your buying local when your not. Also, ask for recipes. Most are happy to share their expertise.

To find your local farmer’s market, visit the Local Harvest website. There are listings not only for the markets in your state, but also many other locally-grown food spots such as farm stands, community supported agriculture opportunities, restaurants, and more

I’ll be posting farmer’s market-themed recipes throughout the summer, but here are some lovely ones from years past:

Radish Tea Sandwiches

Deviled Eggs Six Ways

Homemade Toaster Pastries

Honey Oatmeal Muffins

Fresh Fruit Supper

Heat-Buster Roasted Chicken

Herbed Garden-Fresh Tomatoes

Peachy Maple Syrup

Leek, Apple and Gruyere Tarts

Baked Ziti to Fight Hunger

2013-04-08T04:00:00.000-05:00

Three to four dollars a day: That is what a person on SNAP (Supplemental Nutrition Assistance Program, also known as food stamps) gets to spend for food each day. Now, take a minute and think about it: $4 to buy food for breakfast, lunch and dinner. Could you do that?

When I first heard that number, I was astounded. As a food writer, I've always supported organizations that work to feed hungry people, mostly by writing about their efforts so the public would become more involved. But when the Great Recession of 2008 cut into my income, I became very much aware of how hard it is to feed yourself well on a tight budget. Still, I managed to squeeze my fair trade, organic coffee and favorite fresh produce into my weekly food budget while buying budget-friendly beans, pasta and eggs to create my meals.

I would never make it on $4 a day. I can’t even begin to imagine trying.

According to Share Our Strength, 48.8 million Americans struggle to have enough nutritious food on a regular basis. Worst of all, many are children—16.2 million. That means 1 in 5 children aren't getting enough to eat. Many are able to get meals at school through free and reduced cost breakfast and lunch programs, but what about when they aren't in school?

Frankly, it is incomprehensible that in 2013 there are people going hungry in this country.

Today a community of more than 200 food bloggers is raising its collective voice against hunger in the United States. There is a wonderful film out now, A Place at the Table, starring Jeff Bridges, Chef Tom Colicchio, and many others, that explores hunger in this country. You can check out the trailer for the film here, and watch at a theater near you or On Demand through iTunes and Amazon.

Please, please, please, take 30 seconds to click on this link and let our government leaders know we will no longer stand for hungry kids in America. I did! At this time of budget cuts, don’t let programs that feed hungry children fall under the knife.

Let’s make our voices heard!

Now, here’s my favorite budget-friendly meal. This Baked Ziti recipe is adapted from one I saw in the New York Times in 2004. I paid $7.72 for the ingredients. (I had the oregano, onion, and garlic in my pantry.) Since it serves 6, that amount is within the SNAP budget for dinner to feed a family of this size. When I was cash-strapped, I would make up a batch and freeze it in single serving sizes.

Baked Ziti

Adapted from a recipe in the New York Times, November 10, 2004.

Serves 6

1/2 pound Italian sausage

1/2 pound hamburger (I used ground chuck.)

1 large onion, diced

1 tablespoon minced garlic

1 28-ounce can crushed tomatoes in puree

1 teaspoon ground oregano

1 pound ziti or penne

1 2-cup bag grated mozzarella

Oil for cooking

Salt and pepper, to taste

Preheat the oven to 400 degrees F. Turn on a large pot of water to boil. Grease a 9- by 13-inch baking dish and set aside.

If the Italian sausage came in links, squeeze the meat out of the casing so you are left with the ground meat. In a large skillet over medium high heat, brown the sausage and hamburger. Lower the heat to medium and add the onion and garlic. Cook until the onions are translucent and tender. Add the tomatoes and oregano. Simmer on low. Do not let the sauce become too thick.

While the sauce simmers, add a good amount of salt to the boiling water. Stir in the pasta and cook until it is just tender. Don’t over cook—you want it to still be slightly too hard to eat. Set aside 1 cup of the pasta water and drain the pasta. Toss the pasta with the sauce and 1/2 cup of the mozzarella, adding some of the pasta water if the sauce is too thick. Pour the pasta and sauce into the baking dish. Top with the rest of the mozzarella and bake until the cheese is melted and brown, about 20 minutes.

Conquering Pie Crust Phobia

2013-04-03T10:36:00.001-05:00

Do you like to make pie crust? No? I once felt the same way. No matter how I tried, my crust would look terrible! So I bought refrigerator crust instead.

Today I have an article in the Topeka Capital-Journal on how I overcame my pie crust phobia. It's full of great tips from Susan Miller, the director of the King Arthur Flour Company’s Baking Education Center. She gave me a lot of wonderful information on how to make delicious and flaky pie crusts.

Perhaps the best advice was to relax! Give yourself time to work (Thanksgiving morning isn't a good time to start!) and don’t worry if the pie crust doesn't look perfect. It will still taste great!

The article features my blueberry pie, made from berries I bought last summer at the local farmer’s market and kept in the freezer. I also wanted to make a cherry pie, but I discovered I didn't have enough frozen cherries from last summer to fill a pie. So instead I put the filling into the middle of a pie crust and pulled up the edges to make a rustic pie. It tasted wonderful, though I'm sure it wouldn't win any beauty contests!

Just follow this link to see the recipes for the pie crust and the blueberry filling. I put the cherry pie filling recipe below. It is for my smaller rustic creation, but feel free to double the amount for a regular 9-inch pie.

Cherry Pie Filling

Makes 1 rustic pie

3 cups pitted cherries

1/4 cup sugar

1/8 teaspoon cinnamon

1/4 teaspoon almond extract

Pinch of salt

2 1/2 tablespoons instant tapioca

1 9-inch pie crust

Egg wash (1 egg and 1 tablespoon water, beaten together)

Mix together all of the filling ingredients and allow to stand for 15 minutes.

Roll out your pie crust as if you would place it into a 9-inch pie pan. Place the dough onto a parchment lined baking sheet. (The dough will drape over the sides of the baking sheet.) Spoon the filling into the middle of the circle. (If the filling is runny, drain off the juice before putting it into the crust. Save the juice.)

Fold the edges of the pie crust up and over the pie filling, using egg wash to “glue” the crust folds together. Pour some or all of the saved juice into the filling. Use the egg wash to brush the outside of the crust.

Bake at 425 degrees for 15 minutes, and then lower the oven temperature to 350 degrees and continue to bake until the crust is nicely browned and the filling begins to bubble, about 30 minutes.

Just Chocolate Chip Cookies

2013-03-27T10:50:00.000-05:00

This is a typical conversation in our house:

Me: “I’m going to make cookies for my blog.”

The Picky Eater: “Oh? What kind?”

Me: “(Insert fancy cookie name here.)”

The Picky Eater: “Can’t you just make chocolate chip cookies?”

As a food writer, I’m always looking for new and interesting recipes to try. Some are twists on old favorites, while others feature exciting ingredient combinations that I just have to explore. The results are things like Chocolate Mint White Chocolate Chip Cookies or Macadamia Nut and Lime Banana Bread.

I love every recipe on my blog, but I think The Picky Eater may be right: Sometimes it's good to go back to

the basics. Chocolate chip cookies are the first ones my mom showed me how to make when I was a child. These “simple” recipes are often the roots of the more complicated ones we food writers find challenging. (See before mentioned Chocolate Mint White Chocolate Chip Cookies.)

Today is The Picky Eater’s birthday, so I made him chocolate chip cookies. This is the basic recipe Mamaw had in her recipe box. It's the one you can find on the back of most chocolate chip bags. I baked half the cookies and froze the un-baked ones for another day.

A simply delicious cookie for a perfectly wonderful husband.

Chocolate Chip Cookies

Makes 5 dozen

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 sticks (16 tablespoons) unsalted butter, slightly softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 teaspoon vanilla

2 eggs

2 cups semi-sweet chocolate chips (I used Ghirardelli.)

1 cup chopped walnuts

Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Set aside.

In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.

In the bowl of a mixer, cream together the butter, sugars, and vanilla until light and creamy. Beat in the eggs, one at a time, until combined. Slowly mix in the flour mixture until just combined. Add the chocolate chips and nuts, and turn on the mixer for just a couple of rotations to combine. (Or stir in by hand.)

With a tablespoon-sized cookie scoop, or a spoon, drop dollops of cookie dough onto the baking sheets about 2-inches apart. Place the sheets in the oven and bake for 8 to 10 minutes until golden brown, rotating the sheets halfway through the baking time. Remove the sheets from the oven and allow the cookies to stand for 2 or 3 minutes. Place the cooking onto a wire rack to cool. Store in an air-tight container.

Note: For frozen un-baked cookies, just place the frozen dough balls onto a parchment-lined baking sheet

and bake at 375 degrees for a minute or two longer than above.

Maple Popcorn

2013-03-24T15:20:00.000-05:00

March Madness has struck our household.

Except for during my college years, I never was much of a basketball fan. Football is the sport I love. My husband, however, is a major University of Kansas fan. He can tell you every tidbit of trivia about every team since 1900…well, that’s a bit of an exaggeration, but not by much. At first his loyalty was a bit tricky…I’m from Missouri and everyone in my family are Missouri fans. The rivalry between MU and KU is legendary. Still, it’s hard not to get caught up in my husband’s basketball fever, so I've gone over to the “dark side.” Rock Chalk Jayhawk!

More than basketball, to me March is maple season. In late February in New England, when the temperatures warm slightly, the sap from sugar maples starts to “run.” Now is the time to look for the steam rising up from the sugar houses as local farmers boil sap into delicious maple syrup.

When sap comes out of the sugar maple tree it looks and tastes like slightly sweet water. It takes 40 gallons of sap to make one gallon of syrup! In the sugar house the sap is boiled in a contraption called an evaporator traditionally heated by a wood fire, though some producers have gone to cleaner burning oil. When the sap reaches 219 degrees then you know you’re making maple syrup.

This weekend is Maple Weekend in my former home state of New Hampshire. All of the maple producers invite the public to come watch the process. Many serve pancakes covered in their delicious amber creation, or they make sugar on snow; maple candy made on the snow.

(All of the images except for the popcorn are from the New Hampshire Maple Producers’ Association.)

So to honor both maple season and March Madness I made yummy maple popcorn, which is caramel corn made with maple syrup. I had some leftover peanuts to add, but you can add your favorite type of nut—or none at all. Just be sure to use only REAL maple syrup, made only from sugar maple sap and nothing else. (Watch out for those syrups labeled “natural” maple syrup. They are made with corn syrup and maple flavoring.)

Maple Popcorn

Butter for bowl and spoon

10 cups popped popcorn

1/2 cup pure maple syrup

1 cup nuts

Butter the inside of a large bowl, plus a large mixing spoon. Set aside. Line a large baking sheet with parchment or waxed paper. Set aside.

Pour the maple syrup into a deep-sided, heavy-bottomed sauce pan. Over medium-high heat, bring the syrup to a boil. Reduce the heat to medium and continue to boil until it reaches 236 degrees on a candy thermometer.

Place the popcorn and nuts into the buttered bowl. Slowly pour the hot maple syrup over the top of the popcorn/nuts and quickly stir until all of the popcorn is coated with the syrup.

Pour the popcorn onto the prepared baking sheet and spread into a single layer. Allow the popcorn to cool and set. Enjoy, or store in an airtight container.

Honey Ginger Snaps for the Cookie Jar

2013-03-20T10:50:00.000-05:00

A few days ago, I was looking for inspiration in Mamaw’s recipe box when I came across a card written by me! Sometime during my first marriage I wrote down this recipe for Honey Ginger Snaps (the card has my first married name printed on it.) Unfortunately, unlike Mamaw who almost always noted where the recipe came from and what year, I didn't write down where I got this one. It could have come from a TV food program, the internet, or a magazine. Who knows?

I don’t recall ever making these cookies either, which is a shame since I could have been enjoying them for years!

These snaps are made with honey instead of the more traditional molasses, so they have a milder taste that is filled with ginger, cinnamon and cloves. They are also easy to make and do not get rock hard like the ginger snaps found in grocery stores.

Honey ginger snaps make the perfect bedtime snack, and taste wonderful dunked in a glass of ice-cold milk. Oh, and they also go well with my morning cup of coffee!

Honey Ginger Snaps

Makes approximately 40 cookies

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 cup honey

1 stick (8 tablespoons) unsalted butter, softened

1/2 cup sugar

1 large egg

In a bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.

In the bowl of a mixer (or by hand), cream together the honey, butter and sugar until smooth and fluffy. Add the egg and mix until combined. Slowly add in the flour mixture and blend until combined, occasionally scraping down the sides of the bowl.

Cover the dough with plastic wrap and chill for at least 1 hour.

Preheat the oven to 375 degrees F and line two baking sheets with parchment paper. Roll level tablespoons of dough into balls (or use a cookie scoop) and place 2 inches apart onto the baking sheets. Bake for 8 to 10 minutes, or until the cookies are golden brown. Remove the cookies to a cooling rack to cool completely. They become crunchier as they cool.

Ballymaloe Brown Bread

2013-03-14T11:33:00.000-05:00

I spent the past week visiting a lovely, small hotel on the rugged western coast of Ireland.

Unfortunately, it was all in my imagination.

That is the setting for Maeve Binchy’s new novel, A Week in Winter. Visitors to the Stone House hotel in fictional Stoneybridge, Ireland find renewal for their troubled souls and an optimistic vision for the future within its restful walls and along the wild Atlantic coast. All of Ms. Binchy’s books are warm, comforting and intriguing, and I love the way she brings characters from previous books into her latest novel. Sadly, Ms. Binchy passed away in July, 2012. I guess I’ll just have to go back to her first novel and read through them all again!

When I finished A Week in Winter, I didn’t want to leave Stone House, especially it’s large, warm kitchen where everyone gathers for breakfast and dinner. I decided to cook-up a food item served in the book, and the one that stood out for me was brown bread. I’ve made Irish soda bread many times, but never this one. So, with St. Patrick’s Day fast approaching, I decided to give it a try.

In my research, I found a lot of brown bread recipes were very similar to soda bread, with the addition of whole wheat flour, wheat germ and molasses (or black treacle). Then I came across this one for a yeast brown bread from the famous Ballymaloe House Hotel and Cookery School in County Cork, Ireland. (It’s at the top of my bucket list of places to visit before I die.) Since I had great success with their orange marmalade tea cake I made last year, I decided to give it a try.

This recipe is so simple: No kneading! Only one rise! Just five ingredients!

Don’t expect a fluffy, soft wheat bread like we have here in the U.S. This brown bread is dense, but also moist. It is perfect cut into thin slices and spread with good, real butter. I also liked it with honey and jam, as well as served with a good Irish cheddar.

Ballymaloe Brown Bread

Adapted from both Epicurious and Ballymaloe Cookery School

3 1/2 teaspoons dry yeast

1 1/2 to 1 3/4 cup warm water (just over body temperature)

1 teaspoon molasses or black treacle

3 1/2 cups whole wheat flour (I used King Arthur)

2 teaspoons salt

Spray an 8 by 5-inch loaf pan with non-stick spray, or grease well with oil. Set aside.

Pour 3/4 cup of warm water into a small bowl. Sprinkle the yeast on top and allow it to sit for 5 minutes. Stir to dissolve the yeast, add the molasses, and leave for another 10 minutes. The yeast will become frothy. Add another 3/4 cup of warm water and stir to combine.

In a large bowl, whisk together the whole wheat flour and salt. Make a well in the middle of the flour and pour in the yeast/water mixture. With a wooden spoon (or your hands) mix the flour and water together. Add more water if necessary. The dough should still be wet and sticky—too sticky to knead—but come away somewhat from the sides of the bowl.

Place the dough into the loaf pan, cover with a towel, and allow to rise until the dough just reaches the top of the loaf pan, about 20 to 25 minutes. Preheat the oven to 425 degrees while you wait.

When the dough has risen enough, bake for 30 minutes. Then lower the oven temperature to 400 degrees and bake for another 15 minutes. Turn the almost-done bread out onto a baking sheet and bake, upside down, for another 5 to 10 minutes so the outside crisps up. The bread is done when it sounds hollow when you tap on the bottom, or when the internal temperature reaches 200 degrees. Cool on a wire rack.

Angel Flake Biscuits from the Family Recipe Box

2013-03-06T11:17:00.000-06:00

Perhaps the best part of exploring old family recipes is the sense of comfort they can offer when it’s needed most.

I have not felt well this week, and most food has turned my stomach. Not a happy feeling for a food writer who will try almost anything. Unfortunately, these past few days I could hardly look at food.

The only food group on the nutrition pyramid my stomach could handle was grain in the form of crackers and dried toast. As my “situation” improved, I wanted to expand my bread choices. Looking for comfort, I turned to Mamaw’s recipe box, where I found these Angel Flake Biscuits. Making this recipe was like receiving a warm hug from Mamaw even though she’s been gone for more than two years now.

In Mamaw's unique and beautiful hand writing, she noted the recipe came from her old friend Anita Farmer in 1986 on a visit to Bennett Springs, Missouri, which is a wonderful trout fishing spot. I was instantly intrigued by the use of yeast in the recipe, along with both baking powder and soda.

I did some research, but was unable to find the origins of Angel Flake Biscuits. (If anyone knows, please pass it along!) This seems to be a popular southern recipe from years past.

Mamaw’s recipe calls for the dough to chill for 12 hours before rolling and baking. Other recipes with the same ingredients say you can bake the biscuits right away or store the dough in the refrigerator for up to a week until needed. Some say to let the biscuits rise for 30 to 45 minutes before baking, while others just pop them strait into the oven.

I used my food processor to mix the dough, but it could easily be done by hand. The original recipe calls for butter-flavored shortening, but I just used plain shortening. I would have used butter, but I actually found recipes that warned against it, though none said why. I also used sour milk (1 tablespoon white vinegar to 1 cup whole milk) instead of buttermilk because, really, who has buttermilk handy in their fridge?

I baked half of the recipe right away and placed the remaining dough in the refrigerator to bake the next morning—13 hours later. The biscuits made right after mixing tasted good, but were just a little dense.

The ones I made the next day were perfect! I took the dough out of the refrigerator, rolled and cut out the biscuits, and baked. I put some aside to see if letting them rise for 30 or 45 minutes made a difference, but it didn’t. In fact, the ones baked right after cutting were just what I was looking for—tender and delicious.

This biscuit recipe is perfect for a non-morning person like me. I can mix up a batch the night before and have wonderful, warm biscuits in the morning.

Thanks Mamaw!

Angel Flake Biscuits

1 package yeast dissolved in 1/4 cup warm water

5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons sugar
1 teaspoon salt
1 cup shortening, cut into pieces
2 cups sour milk or buttermilk

If using sour milk, add 2 tablespoons of white vinegar to a measuring cup and then fill it the rest of the way with whole milk until you reach 2 cups. Allow to stand for 5 minutes. In a separate measuring cup, sprinkle the yeast over the top of the warm water and allow to stand while you prepare the rest of the ingredients.

Place the flour, baking powder, baking soda, sugar and salt into the bowl of a food processor. Pulse a few times to mix. Add the shortening and pulse until it becomes like sand with just small pebbles of shortening. With the food processor running, pour in the yeast mixture and the sour milk/buttermilk and mix until the ingredients all come together. (This doesn’t take long.)

Turn the dough out onto a floured surface and knead a few times to form into a ball. Spray the inside of a zippered bag with non-stick spray and place the dough inside. Refrigerate for at least 12 hours, or overnight.

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Roll out the biscuit dough to 1/2-inch thick and cut into rounds. Place on the baking sheet and bake for 13 to 15 minutes, or until the tops are golden brown.

Old Fashioned Caramel Cake for #SundaySupper

2013-03-03T00:30:00.000-06:00

This week’s #SundaySupper is a dream come true for me. My fellow bloggers are posting about three of my favorite foodie treats: cheese, cake and cheesecake! What could be better than that?

While I love all types of cheese and cheesecake, this theme gave me a good reason to make an old-fashioned caramel cake, a recipe I’ve wanted to try for quite a while. I don’t remember ever having this traditional southern cake in the past, but it seems like an old-fashioned recipe to me, perhaps because many versions I came across in my research were described as ones made by grandmothers for generations.

I became intrigued with caramel cake when I saw this recipe made on an episode of America’s Test Kitchen. I looked up other versions of this cake, but decided this one would be the easiest to make. (Follow this link to see the episode online as well as get the original recipe.)

The cake itself is just a traditional butter cake. The key is to use a recipe that creates a somewhat dense cake that will support the frosting and one that is not too sweet to balance out the very sweet caramel frosting. The original recipe calls for buttermilk. Since I hate buying buttermilk just for the small amount needed in a recipe, I used the substitution of whole milk mixed with a little white vinegar.

Many frosting recipes call for heating the sugar and butter to the soft ball stage. What I like about the ATK recipe is there’s no thermometer to watch. The trick is in actually frosting the cake. After mixed, the frosting is still warm and somewhat runny. The key is to let it cool enough to frost the cake, but not so much it sets up.

This cake was a hit with everyone who tried it. I love the way the delicious caramel frosting gets a sugary crust on the outside after it sets but remains creamy on the inside. The frosting also helps keep the cake moist.

Old-Fashioned Caramel Cake

Adapted from recipe from America’sTest Kitchen

For the cake:

1/2 cup whole milk
1 1/2 teaspoons white vinegar
4 room temperature eggs
2 teaspoons vanilla
2 1/4 cup all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
16 tablespoons unsalted butter, cut into pieces and softened

For the frosting:

12 tablespoons unsalted butter, divided, cut into pieces and softened
2 cups packed dark brown sugar
1/2 teaspoons salt
1/2 cup heavy cream
1 teaspoon vanilla extract
2 1/2 cups confectioners’ sugar, sifted

To make the cake, preheat the oven to 350 degrees. Butter and flour 2 9-inch cake pans and line the bottoms with parchment paper. Set aside.

In a medium bowl, pour in the whole milk and vinegar, and allow to sit for 5 minutes. Then whisk in the eggs and vanilla. Set aside.

In the bowl of a stand mixer, add the flour, sugar, baking powder, baking soda, and salt. Mix to combine. With the mixer on low, add the butter a piece at a time until it mixes in and creates a sandy texture with only small pea-sized butter pieces left. Pour in half of the milk and egg mixture and beat on medium-high until light and fluffy. Slowly pour in the rest of the milk/egg mixture and mix until combined.

Pour equal amounts of the cake batter into the prepared cake tins. Bake for 20 to 30 minutes, or until a toothpick inserted in the center comes out clean. (One of my pans took 25 minutes, the other took 28 minutes.) Allow the cakes to sit in the pans for 10 minutes, and then turn them out onto cooling racks to cool completely.

To make the frosting, place 8 tablespoons of butter and the brown sugar and salt into a large saucepan. Set over medium heat and bring just to a boil. Whisk in the cream and bring the mixture back to just a boil. Remove from the heat and whisk in the vanilla.

Pour the butter/sugar mixture into the bowl of an electric mixer. On low speed, slowly add the confectioners’ sugar until blended. Then, on medium speed, beat the mixture for 5 minutes until the frosting is a pale brown color and still warm but not hot. Add the rest of the butter, a piece at a time, and beat until the butter is melted and the frosting is light and fluffy.

Place one of the cakes on a serving plate. Spread the surface with some of the frosting, and then add the other cake on top. Frost the rest of the cake, working quickly before the frosting sets. Allow the frosting to set on the cake a few minutes before serving.

Here’s what my fellow food bloggers made for today’s theme. Join in on the #SundaySupper Twitter chat tonight at 7 p.m. EST to discuss all things cheese, cake and cheesecake. Just follow the #SundaySupper hash tag and remember to include it in your tweets during the chat. You can also check out our #SundaySupper Pinterest board for a lot of great, delicious recipes to enhance your own family meal.

Cheese:

Garlic and Goat by Supper for a Steal

Quick and Easy Homemade Cottage Cheese by The Meltaways

Homemade Velveeta Cheese by Juanitas Cocina

Cheesy Spinach and Artichoke Dip with Parmesan Crisps by BigBearsWife

Irish Cheese Soufflés by girlichef

Paneer Tikka Masala by Kimchi Mom

Creamy Meyer Lemon Pasta with Homemade Ricotta and Broccoli by The Girl in the Little Red Kitchen

Ricotta Croquettes by Basic N Delicious

Cheeseburger Soup by Dinners Dishes and Desserts

Cherry Blossom Crescents by The Ninja Baker

Saag Paneer! Golden Roasted Ricotta In Savory Spinach Sauce by Sue’s Nutrition Buzz

Sourdough Cheese Crackers by Curious Cuisiniere

Basil Balsamic Strawberries & Whipped Feta Grilled Cheese by Cupcakes & Kale Chips

Lox and Cream Cheese Mini Omelettes by Cindy’s Recipes and Writings

Buffalo Cream Cheese Stuffed Chicken by In The Kitchen With KP

Baked Mozzarella Sticks by Mama’s Blissful Bites

Paneer Indian Cottage Cheese Pancake by Masala Herb

Crepes with Strawberry Mascarpone Cream Filling by Soni’s Food

Roasted Pears with Pecorino by Happy Baking Days

Pan-Fried Halloumi Cheese Salad by The Catholic Foodie

Chevre Torte with Mango and Sweet Pepper Salsa by Noshing with the Nolands

Cakes:

Carrot Cake with Cream Cheese Frosting by Hezzi D’s Books & Cooks
Sour Cream Chocolate Chip Cake by Gourmet Drizzles
Dairyfree Ice Cream Cake by Galactosemia in PDX
KitKat Chocolate Cake by The Urban Mrs.
Old Fashioned Caramel Cake by There and Back Again
Peanut Butter Banana Bundt Cake with Chocolate Chips by Gotta Get Baked
Flourless Chocolate Bean Cake by Vintage Kitchen
Dense Chocolate Cherry Cake by What Smells So Good?
Tequila Lime Cupcakes by Mama Mommy Mom
Almond Polenta Cake by Shockingly Delicious
Salmon Cakes by Family Foodie
Banana Split Bundt Cake with Chocolate Glaze by NeighborFood

And Cheesecakes:

Kit Kat Cheesecake Brownies by Chocolate Moosey
Reese’s Chocolate Peanut Butter Bundt Cake by Daily Dish Recipes
Nutella Cheesecake Brownies by The Foodie Army Wife
Individual Strawberry and White Chocolate Cheesecakes by Small Wallet Big Appetite
Grasshopper Cheesecake Bars by That Skinny Chick Can Bake
Chocolate Covered Cherry Cheesecake by Magnolia Days
Mini Toddler Cherry Cheesecakes by In the Kitchen with Audrey and Maurene
Mocha Cheesecake by The Lovely Pantry
Lime Cheesecake Bites by Peanut Butter and Peppers
No-Bake Banana Sundae Cheesecake by The Messy Baker
Mini Raspberry Cheesecakes with White Chocolate Crusts by Cupcakes and Pearls
Savory Shrimp Cheesecake with Herbs and Garlic by Food Lust People Love
Cheesecake au Baileys by Baker Street
Tiny Turtle Cheesecakes (No Bake) by Cravings of a Lunatic
Peanut Butter and Chocolate Chip Mini Cheesecakes by Cookistry
Chocolate Cheesecake Bites by Mom, What’s For Dinner?

Kielbasa Mac and Cheese

2013-02-28T20:35:00.001-06:00

As you know, my husband, Michael, is very choosy about the food he eats, which is why I call him The Picky Eater. So, when he mentions that a recipe looks like a good one, of course I’m going to make it!

That’s what happened on a recent Sunday. My Picky Eater saw an advertisement from Johnsonville that included a recipe for their Kielbasa Mac n Cheese. He said it looked good. I took the recipe out of his hand and we got the ingredients on a trip to the grocery store later that day.

Of course, as a food writer, I am compelled by nature to change recipes. My mom asked me a couple of weeks ago, “Is there ever a recipe you don’t change?”

No, not many.

The first change was in the brand of kielbasa. Sorry Johnsonville, but my husband is loyal to Hillshire Farm, and being the picky eater he is, doesn’t want to try any other brand. Then, as I started to make the dish, I realized I had inadvertently picked up the “lite” kielbasa, made with turkey, beef and pork. Thank goodness The Picky Eater didn’t notice the difference!

The recipe also called for evaporated milk, which I don’t usually keep on hand. So I just used whole milk and adjusted the water and milk measurements. Plus it includes hot sauce that I left out since The Picky Eater doesn’t like spicy food. However, I do, so I added a little to my dish, but in the recipe I would be tempted to just use cayenne pepper. I also cut most of the recipe in half since the original makes a large amount and I only needed enough for two people.

The Picky Eater liked it! So did I. It would be fun to play around with different cheeses in this dish, such as gruyere, blue, provolone, or goat cheese, and my husband suggested using shell pasta instead of elbow macaroni next time. Then again, why tamper with success!

Kielbasa Mac and Cheese

Adapted from a recipe from Johnsonville
Serves 2 to 4 people

1 13-ounce polish kielbasa sausage, sliced 1/4-inch thick

1 teaspoon oil
2 1/2 cups water
1 1/2 cups elbow macaroni
Pinch of salt
1/4 cup whole milk
1/2 teaspoon cornstarch
Hot sauce (to taste)
1 1/2 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
Salt and pepper, to taste

In a skillet (I used my well-seasoned cast iron), heat the oil over medium-high heat. Add the kielbasa and brown. Remove the browned meat to a plate lined with paper towels and set aside. Wipe out the skillet to get rid of any excess oil.

Add the water and salt to the skillet and bring to a boil. Add the macaroni and cook until al dente, about 8 minutes. Be sure to stir often to prevent sticking. When done, most of the water will be absorbed into the pasta. Add more water if the skillet becomes too dry. If there is a little water left in the skillet, just leave it. It won’t hurt the dish.

Whisk together the milk, cornstarch, and hot sauce (if using). Pour it into the skilled with the cooked macaroni. Bring the milk to a simmer and cook for about 1 minute. Remove the skillet from the heat and add in the cheeses and cooked kielbasa. Stir until the cheese melts. Add salt and pepper, to taste. (Be careful with the salt since both the cheese and kielbasa are already salty. You may not need extra.)

Chicken Cheese Soup for #SundaySupper

2013-02-24T00:30:00.000-06:00

Soup was made for Sundays. You can start a pot in the morning and keep it warm to enjoy throughout the day, or just warm it up later for an evening meal. Today the #SundaySupper group of bloggers will share their favorite soup recipes to help chase away the winter chills.

I decided to make Chicken Cheese Soup, even though it contains an ingredient that I usually avoid using in dishes...Velveeta. Okay, I know I’m a bit of a food snob about some things. I buy expensive coffee and will only use real maple syrup that is made from the sap of a sugar maple tree. I make cakes from scratch instead of mixes and I make my own spaghetti sauce. Yep, I’m picky about the ingredients I use.

Is Velveeta really cheese? To be honest, I don’t know why I feel this way about it since I ate it a lot when I was a child. My mom had a Tupperware container that held the two-pound block size and my dad and I were notorious for sneaking into the fridge and cutting off a hunk for a snack. Mom called us her resident mice.

Plus, there is no arguing with results. Everyone loves this soup! I got the recipe from Mom in 1994. My stepkids from my first marriage begged for this soup while they were growing up and still make it today for their own families. Their friends even ask for the recipe!

Plus, this soup passed the most important test: The Picky Eater liked it! When he tasted it, his blue eyes lit up and he said, “It’s good!”

So bring on the Velveeta! I thought about trying a different cheese, but why tamper with success!

Chicken Cheese Soup

4 to 6 boneless chicken breasts

12 cups combination low-sodium chicken broth, cooking broth, and water
1 cup taco sauce (not salsa!)
1 onion, chopped
2 carrots, sliced
2 stocks celery, chopped
4 chicken bouillon cubes
1 cup long-grain rice
1 pound Velveeta, cut into cubes
Salt and pepper, to taste

Place chicken into a soup pot and cover with cold water. Bring to a boil and cook for 15 minutes. Remove the chicken and set aside to cool. Measure the cooking broth and add low-sodium chicken broth and/or water to make 12 cups.

Bring the broth to a boil. Add the taco sauce, onion, carrots, celery, and bouillon cubes. Cook for 5 minutes. Add the rice, turn the temperature to a simmer, and cook until the rice is soft, 15 to 20 minutes.

As the rice cooks, cut the chicken into bite-sized pieces. When the rice is soft, add the chicken to the pot, and then add the Velveeta to the soup, cube by cube, stirring until the cheese melts. Add salt and pepper, to taste.

The Sunday Supper group promotes getting the family around the dinner table at least once a week. Here’s a list of everyone’s soup creations for today:

Do The Poultry Dance (poultry soups)

Chicken Tortellini & White Bean Soup at Flour On My Face
Chicken Gnocchi at Dinners, Dishes and Desserts
Chicken Cheese Soup by There and Back Again
Chicken Tortellini Soup by Country Girl In The Village
Chicken Soup with Leeks, Onions and Fennel by Shockingly Delicious
Family Style Tablescape featuring Chicken Tortilla Soup by An Appealing Plan
Yucatan Chicken Lime Soup (Sopa de Lima) by The Weekend Gourmet
Chicken Meatball, Spinach and Orzo Soup from Gourmet Drizzles
Ground Turkey and Vegetable Soup at The Messy Baker
Cheesy Chipotle Chicken Sausage Chowder by Cupcakes and Kale Chips
Chick-Fil-A Chicken Noodle Soup by Family Foodie
Chicken Vegetable Noodle Soup at Cupcakes and Pearls
Healthy Bean and Sausage Soup by Momma’s Meals
Smoked Sausage and Wild Rice Soup at Mama, Mommy, Mom

Where’s The Beef (Beef Soups)

Chili with Black Beans by That Skinny Chick Can Bake
Vegetable and Beef Soup by Supper For a Steal
Swabian Beef Spaetzle +1 Soup (Gaisburger Marsch) at Galactosemia in PDX
Bacon Cheeseburger Soup by Small Wallet, Big Appetite
Beef Pho Soup by No One Likes Crumbley Cookies
Frijol con Carne by MarocMama
Pho Bo (Vietnamese Beef and Noodle Soup) by Neighborfood

Pass The Pork. Please (Pork or Sausage Soups)

Louisiana Caldo by Catholic Foodie
Sweet potato and Spanish chorizo soup at My Cute Bride
Soft Tofu Soup (Soondubu Jjigae) by Hip Foodie Mom

Under The Sea (Seafood Soups)

Shrimp Miso Noodle Soup at Pescetarian Journal
Szechuan Fish Soup by The Urban Mrs.
New England Clam Chowder at Cindy’s Recipes and Writings
Hearty Okra Shrimp Gumbo Laced with Coconut Oil by Sue’s Nutrition Buzz
Bacon and Shrimp Bisque at Big Bear’s Wife
Lobster Bisque by Peanut Butter and Peppers
Chinese Fish Maw Soup by My Trials in The Kitchen
Thai Curry Coconut Mussel Soup by Noshing With The Nolands

Eat Your Veggies (Chock Full o’ Vegetables Soups)

Not-So-Mini-Strone at The Foodie Army Wife
French Onion Soup by The Girl in the Little Red Kitchen
Spicy Sweet Potato and Corn Soup at Magnolia Days
Creamy Cheddar Potato Soup at Daily Dish Recipes
Rather French Onion Soup by What Smells So Good?
Broccoli Cheddar Soup by Hezzi D’s Books and Cooks
Cream of Ancho Chile Soup from La Cocina de Leslie
Pasta e Fagoli Soup at Cravings of a Lunatic
Miso Soup by Crazy Foodie Stunts
Vegetable Consommé with Semolina Dumplings – Grießknödel at Masala Herb
Vegetable Medley Soup with Broccoli and Leeks at Chattering Kitchen
Smoky Kale and Tomato Soup with Garlic Croutons by The Wimpy Vegetarian
Coconut Corn Chowder at Mangoes and Chutney
Make Your Own (Gluten Free) Condensed Cream of Mushroom Soup at The Meltaways
Ital Carrot & Sweet Potato Soup at The Lovely Pantry
Chunky Vegetable and Barley Soup at Curious Cuisiniere
Corn Soup with Crispy Tortilla Strips at Ninja Baking
Jalapeno Beer Cheese Soup by The Hand That Rocks The Ladle
Wild Mushroom Soup at Food Lust People Love
Creamy Carrot Soup at Cookistry
Vermicelli Soup by Damn Delicious
Country Split Pea Soup with Bacon and Potatoes at girlichef

Some Don’t Like It Hot (Chilled Soups)

Chilled Strawberry Soup at Juanita’s Cocina
Bread and Tomato Soup – Gazpacho Style at Vintage Kitchen Notes

Be sure to join in on the #SundaySupper chat on Twitter today at 7 pm ET. Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat.

Don’t forget to check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Chocolate Chip Bundt Cake from The Family Recipe Box

2013-02-20T20:45:00.000-06:00

My dad’s birthday was this past weekend, so the Picky Eater and I headed to the family farm in Missouri to celebrate. As I’ve mentioned before, this farm has been in my family on my mom’s side since 1909. My great grandparents, grandparents, and now parents have all lived there during its existence. When I imagine good home cooking, I picture that farmhouse kitchen where so many loving hands prepared delicious sustenance for hard-working farmers.

Dad loves chocolate chip cookies. Since I’ve made them for his birthday in the past, I decided to try a recipe I found for a chocolate chip cake that came from my cousin Lori, who died from cancer a few years ago. We weren’t close since we never lived in the same area and only saw each other a handful of times. Her aunt, Sue, (who is also my second cousin, or first cousin once removed, or whatever works) sent many of Lori’s recipes in a collection of family favorites she copied for me a few years ago. In some ways, I feel like I get a better picture of who Lori was through the recipes she enjoyed.

However, there was one problem with this particular recipe: I only had half. The front of the recipe card was copied, but not the back. So I had to wing it!

After reading the ingredients, I decided to make this a bundt cake and create a chocolate glaze to go on top. Walnuts were listed in the recipe, but not added to the batter. My guess is they were sprinkled on top of the cake, either before it was baked, or afterwards on melted chocolate. Since Dad likes nuts in his cookies, I put them in the batter.

The glaze will seem very sweet by itself, but it works on top of the cake. To change things up a bit, replace the boiling water with hot coffee. You won’t really taste the coffee, but it will enhance the chocolate flavor.

Everyone enjoyed the finished cake. It’s rich and dense, so small slices are best. (Serious chocoholics can always have seconds!)

Dad, my nephew, Nick, and The Picky Eater waiting for Dad to blow out his candles. I love this photo, even though it is slightly blurred.

Dad with his cake in the farmhouse kitchen. Happy Birthday, Dad! Glad you liked the cake.

Chocolate Chip Bundt Cake with Bittersweet Chocolate Glaze

For cake:

1 3/4 cup boiling water
1 cup uncooked old-fashioned oatmeal (not quick or instant)
3/4 cup packed light brown sugar
1 cup sugar
8 tablespoons (1 stick) unsalted butter, cut into small pieces
2 large eggs
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cocoa powder
1 cup chocolate chips
3/4 cup chopped walnuts (optional)

For glaze:

2 ounces bittersweet chocolate, chopped into pieces
3 tablespoons unsalted butter
1 1/2 cups powdered sugar, sifted
3 to 4 tablespoons boiling water (or hot coffee)
1 teaspoon vanilla

To make the cake, preheat the oven to 350 degrees F. Coat a bundt pan with non-stick cooking spray and set aside.

Place the oatmeal and boiling water into the bowl of a stand mixer. Allow to stand for 10 minutes. In another bowl, whisk together the flour, baking soda, salt and cocoa powder. Set aside.

Once the oatmeal has absorbed almost all of the water, add the sugars and butter. Mix until the butter is melted and combined. Mix in the eggs one at a time until well combined. Slowly add in the flour mixture and stir until just combined. Remove the bowl from the mixer and hand-stir in the chocolate chips and walnuts (if using).

Pour the batter into the prepared bundt pan. Bake for 35 to 40 minutes, or until a cake tester comes out with just a few crumbs on it. Allow the pan to cool for 5 minutes, and then turn the cake onto a rack to cool completely.

For the glaze, place the chopped chocolate and butter into a microwave-safe bowl. Zap on high in the microwave in 30-second increments, stirring after each, until the chocolate and butter are just completely melted and combined. (Mine took 1 minute total.) Add the sifted powder sugar and enough boiling water to get a pourable consistency. Whisk in the vanilla.

Spoon the glaze over the top of the completely-cooled cake, allowing it to flow down the sides. Use as much or as little as you like—I didn’t use all of it. The remainder would taste great on ice cream! Allow the glaze to set for a few minutes to harden a bit. Ready to serve!

Old-fashioned Butterscotch Pudding

2013-02-13T19:51:00.000-06:00

I’ve wanted to make this recipe for a few months, but other recipes (and a busy life) got in the way. Finally I spent some time in the kitchen to create this dessert from long ago.

I grew up enjoying butterscotch pudding, but I have to confess it was the box-mix kind. In fact, I’m not sure I ever tasted the homemade version until now, but Mom said Mamaw made homemade all of the time, so chances are I’ve had it in the past. Also, Grandma (Dad’s mom) made butterscotch pie for my mom whenever she knew we were coming for a visit. It’s one of Mom’s favorite desserts.

You don’t hear a lot about butterscotch anymore. It’s that old fashioned. And when you do, it is often a negative reaction, like the one I got from The Picky Eater. Needless to say, he wasn’t one of my taste testers this recipe.

If you’ve never been a fan of butterscotch pudding, I want to encourage you to try the homemade version. It makes all of the difference! If you’ve never tried it before, give it a go, especially if you like caramel and toffee, which are similar to butterscotch.

As I was researching butterscotch pudding recipes (there’s a great Washington Post article on the history here), I came across recipes made with a variety of methods. Some have you melt butter and brown sugar together first. Others add egg yolks. A few do both.

I liked this recipe from Epicurious. It was simple and took very little time to make. One important thing to remember is to use dark brown sugar, not the light brown kind. It makes a difference in the flavor, though the pudding with the light brown sugar did have a nice caramel flavor. But it wasn’t butterscotch.

I also came across recipes that included liquor, mostly scotch, whiskey, or rum. I had some brandy on hand and the finished product tasted lovely. So if you want a grown-up version, just add a little kick to your pudding at the end.

This recipe tastes great. The butterscotch flavor is mild, so it may be a good start for someone who isn’t a fan of the flavor or never tried it before. It is also very easy to make…great for beginning cooks or ones short on time.

Old Fashioned Butterscotch Pudding

Adapted from an Epicurious.com recipe
Make 4 servings

1/2 cup packed dark brown sugar

2 tablespoons and 2 teaspoons cornstarch
1/4 teaspoon salt
1 1/2 cups whole milk
1/2 cup cream
2 tablespoons unsalted butter, cut into small pieces
1 teaspoon vanilla
2 teaspoons liquor (scotch, whiskey, run, brandy), optional

In a heavy-bottomed, medium saucepan, add the dark brown sugar, cornstarch and salt, and whisk together until well blended. Whisk in the milk and cream. Over medium heat, bring the mixture to a boil, whisking often. Once the boiling point is reached, allow to boil for 1 minute while constantly whisking. Remove the pan from the heat and whisk in the butter, vanilla, and liquor (if using.) Pour into 4 serving dishes and cover with plastic wrap on the surface of the pudding to prevent a skin from forming. Refrigerate until cold, about 2 hours.

Build-Your-Own Grilled Cheese

2013-02-03T16:48:00.000-06:00

I’m sorry I haven’t posted a lot this month. My day jobs as a freelance journalist and part-time preschool teacher have kept me busy! I’ve worked on articles about the local Habitat for Humanity ReStore (great place!), a chocolate and art auction in Baldwin City, and the local Designer Show House.

As you can see, not all of my stories are about food. It seems to come in waves: One month it’s all about food, and the next it’s about home improvement and other topics.

Add to my schedule a few days of fighting the nasty cold virus that my preschoolers are passing around. Before I knew it, January was done!

Yesterday I was at Kansas City’s Union Station to tour the Science of Rock and Roll exhibit for an upcoming article. (It was a fun experience. If you’re in the area, go see it!) While there, The Picky Eater and I had lunch at Harvey’s at Union Station, a great restaurant located in the Grand Hall. Back in the early days of the Station, there was a Fred Harvey lunch counter where travelers could get a tasty meal. Harvey became famous for his food service along the rail lines around the West, with restaurants staffed by the Harvey Girls. Today’s modern version of the restaurant offers a relaxed yet refined dinning experience.

One of the Harvey’s menu selections was a build-your-own grilled cheese sandwich. Diners can choose from a variety of breads, cheeses, toppings, and meats to create a sandwich to fit their personal tastes. I chose smoked gouda and herb chevre on sourdough bread with spinach, roasted peppers, and caramelized onions. The result was a gooey, delicious lunch combination. (I wish I’d taken a photo, but I was hungry! Sorry.)

Build-your-own grilled cheese sandwiches are a great idea for a family supper, young-people’s sleep over, or a casual grown-up gathering. Everyone can pick what they like, and the sandwiches can be toasted quickly on the stove, electric skillet or griddle, or in a panini press.

The setting can be as casual or elegant as you wish. Kids can pick from American, cheddar, or jack cheese, while grown ups may choose feta, pepper jack, swiss, or bleu cheese.

I wrote about my ultimate grilled cheese sandwich last summer. It’s topped with provolone, sharp cheddar, and feta cheese with baby spinach leaves and pesto.

Harvey’s suggests picking two types from a cheese selection of brie, smoked gouda or cheddar, Swiss, cheddar, American, herb chevre, pepper jack, queso fresco, and bleu cheese. Then diners can select up to three toppings, including avocado, caramelized onion, oven dried tomato, Granny Smith apples, roasted garlic, candied jalapeno, mushroom, spinach, and roasted pepper. For their meat toppings, which cost a bit extra, the selection includes ham, turkey, bacon, prime rib, and Italian sausage.

As you can see, the possibilities are endless (don’t forget the breads!) and only limited by your imagination and budget.

What would you put on your grilled cheese sandwich?

Brownie Cookies in the Friday Cookie Jar

2013-01-25T11:41:00.000-06:00

I have a confession to make. Until recently, I had never visited the Smitten Kitchen blog. (Is there a support group for cooks like me, or am I the only one?) I had often heard about it, but I’d never clicked to see what was causing all of the buzz.

Thank goodness the folks at Alfred A. Knopf sent me a copy of The Smitten Kitchen Cookbook! I was hooked after reading author Deb Perelman’s introduction about her drive to cook in spite of her tiny New York City kitchen. (I had a small one just like it when I lived in New Hampshire.) Plus, I loved how she closed the intro by writing, “Here, I hope that even if you weren’t planning to cook tonight, at least one single thing in theses pages looks so tempting that not cooking is no longer an option.”

The cookbook is full of recipes I can’t wait to try, but the one that sent me to the kitchen was her Brownie Roll-Out Cookies. These rich, chocolaty cookies (thanks to Dutch-process cocoa) will tame any chocoholic’s craving and would be great for Valentine’s Day. They are firm around the edges and soft in the middle. Dunked in a glass of cold milk, they are pretty much perfect!

Now I’m a follower of Perelman’s blog. Here is her version of the recipe, and below is mine.

Brownie Cookies

Adapted from The Smitten Kitchen Cookbook by Deb Perelman

3 cups all-purpose flour

2/3 cup Dutch-process cocoa
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla

Place the flour, cocoa, salt and baking powder into a large bowl and whisk together. Set aside.

In the bowl of a mixer, blend together the butter and sugar. Add the eggs, one at a time, making sure to scrape down the sides of the mixing bowl. Add the vanilla and mix, and then add the dry ingredients, a little bit at a time, until mixed. Cover with plastic and refrigerate for at least 1 hour.

Preheat the oven to 350 degrees. Line your baking sheets with parchment paper and set aside.

On a floured surface, roll out the chilled dough until it is 1/4-inch thick. Cut out your favorite shapes. Brush off any excess flour and place the cut-out cookies onto the baking sheets. Bake for 11 minutes, or until the edges are firm and the middle is slightly puffy. Place the cookies onto a rack to cool. Store in an air-tight container.

Refrigerator Strawberry Cheesecake for Retro #SundaySupper

2013-01-20T02:00:00.000-06:00

It is retro day for the #SundaySupper group.

I remember the first time I had strawberry cheesecake. I think I was 13 years old. Mom took my sister and I out for a day of shopping for our birthdays. (Sis’s is the day before mine.) We stopped in a restaurant and had a slice of strawberry cheesecake. Heaven!

I also remember the boxed no-bake Jello cheesecakes we would make at home. I liked those, too. But as I got older, I became a bit of a cheesecake snob, believing the only true and delicious cheesecake had to be baked.

Recently I promised a friend I would make him anything he wanted for his birthday. He chose strawberry cheesecake. His birthday was during the holiday season, and as it approached, I realized I would not have the time to do a traditional baked cheesecake. As I began to contemplate calling a bakery, the image of Nigella Lawson making an easy refrigerator version popped into my mind. Sure enough, her Nigella Express had the perfect solution.

Unfortunately, as you can see, my photos of this yummy cheesecake didn’t turn out as nicely as I wanted. Here is what it looks like from Nigella’s website. Her recipe is even easier since she uses a black cherry jam for the topping. (Something I’m going to try one day!) Her original recipe also uses digestive biscuits for the crust, which I’d also like to try. The recipe in the U.S. version of Nigella Express, which I used, calls for graham cracker crumbs instead.

Our friend loved his birthday cheesecake. Even The Picky Eater liked it, and he’s not a cheesecake fan!

This cheesecake will now be my go-to dessert when I need something special but I’m short on time.

Refrigerator Strawberry Cheesecake

Adapted from Nigella Express by Nigella Lawson

Cheesecake

1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3/4 stick unsalted butter, melted
10 ounces cream cheese, room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 cup heavy cream

Topping

1 pound frozen strawberries
1 cup sugar
3 tablespoons corn starch
Pinch of salt
1/8 cup water

For the cheesecake, mix together the graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press the mixture into the bottom of an 8-inch springform pan. Be sure to press some of the mixture 1/4-inch up the side to make an edge.

In a large bowl, beat together the cream cheese, sugar, vanilla and lemon juice until smooth.

In another large bowl, whip the cream until just it just begins to thicken. With a whisk, fold the whipped cream into the cream cheese mixture. Spoon the mixture on top of the crust and smooth out the top. Refrigerate for three hours or overnight.

To serve, un-mold the cheesecake and spoon the strawberry topping on top.

For topping, place all of the ingredients in a saucepan. Bring to a boil and bowl for one minute. Set aside to cool to room temperature. Spread on cheesecake just before serving, or place in a serving dish for guests to spoon on their individual slices.

Check out the other retro creations from my fellow #SundaySupper bloggers, and please join on us on Twitter throughout the day during #SundaySupper. This evening we will meet at 7 pm EST for our #SundaySupper live chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat. We’d also love to feature your retro recipe on our #SundaySupper Pinterest board to share them with all of our followers, too.

Sunday Supper Retro Appetizers:

Irish Cheddar-Whiskey Fondue by girlichef

She Devils: Beet Pickled Deviled Eggs by Ruffles & Truffles

Sunday Supper Retro Salads:

Coca-Cola Salad by Magnolia Days

Salmon Salad | Retro Tuna Salad by Family Foodie

Ambrosia Salad by Simply Gourmet

Romaine “Wedge” Salad with Hot Maple Bacon Dressing by Cupcakes & Kale Chips

Carrot & Raisin Salad by The Roxx Box

Sweet & Smoky Broccoli Salad by In The Kitchen with KP

Sunday Supper Retro Breads and Sandwiches:

Italian Style Bread by The Meltaways

Creamed Chipped Salmon Jerky on Toast by Pescetarian Journal

Grown-Up Tuna Melts by Home Cooking Memories

English Muffin Pizzas by Comfy Cuisine

Patty Melt, Hand Cut Fries, & a Shake by Mooshu Jenne

Grown-Up Grilled Cheese With Tomato Soup by Catholic Foodie

Toast Topper #16: Grandma’s Mock Apricot Jam by What Smells So Good?

SundaySupper Main Dishes:

Chicken Pot Pie Topped With Bacon Cheddar Biscuits by Chocolate Moosey

Tuna Noodle Casserole by Country Girl in the Village

Nana’s Marinated Beef Roast by Supper for a Steal

Chorizo Scotch Eggs by The Girl in the Little Red Kitchen

Chicken Maryland by Vintage Kitchen Notes

Mushroom Stroganoff by Small Wallet Big Appetite

Dairyfree Toast Hawaii by Galactosemia in PDX

Porcupine Meatballs by Hezzi-D’s Books and Cooks

Chicken Kiev by The Urban Mrs.

Salmon Quiche with Preserved Lemon by Shockingly Delicious

Steak Diane by Crispy Bits & Burnt Ends

Fried Chicken only in the Oven by In the Kitchen with Audrey

Hambak Steak a.k.a. Salisbury Steak by Kimchi Mom

Retro-Redo: Homemade TV Dinner by The Little Ferraro Kitchen

Kicked Up Meatloaf by Curious Cuisiniere

Shrimp Scampi (a lighter version) by Kudos Kitchen

Old-Fashioned Pork Chops by My Trials in the Kitchen

Jägerschnitzel by Sustainable Dad

Healthier Hamburger-Corn Noodle Casserole by The Weekend Gourmet

Inspired by Tuna Noodle Casserole by Cookistry

Chicken-N-Biscuits Pot Pie Casserole by The Messy Baker Blog

Souper Pork Chops with Mashed Potatoes by Mama.Mommy.Mom

Meatloaf that will make you swoon and Datz the truth by Midlife Roadtrip

Spaghetti with Currywurst Sauce by Masala Herb

Tator Tot Casserole by NeighborFood

Sunday Supper Retro Sides and Veggies:

Smokey Braised Red Cabbage by Cindy’s Recipes and Writings

Classic Corn Casserole by The Foodie Army Wife

Roasted Brussels Sprouts with Bacon & Balsamic by Dinners, Dishes and Desserts

Classic Green Bean Casserole Redux by The Wimpy Vegetarian

Mem’s Broccoli Casserole by Momma’s Meals

Sunday Supper Retro Desserts and Cocktails:

Peachy Keen Tutti-Frutti Jello by La Cocina de Leslie

Old School Boozy Rum Cake by Webicurean

Individual Baked Alaskas by That Skinny Chick Can Bake

Rainbow Jello by Cravings of a Lunatic

Pineapple Upside Down Cake by Noshing with the Nolands

Pineapple Bars by Peanut Butter and Peppers

Creamy Dairy Free Fresh Orange Julius With Coconut Milk by Sue’s Nutrition Buzz

Refrigerator Strawberry Cheesecake by There and Back Again

Frozen Pineapple Upside-Down Cake by Juanita’s Cocina

Boston Cream Pie by Gotta Get Baked

Coca-Cola Cupcakes by Daily Dish Recipes

Jello Poke Cake by Flour On My Face

Devil’s Food Cake by Maroc Mama

Bread Pudding with Pecans by Basic and Delicious

Victoria Sponge Cake by The Lovely Pantry

A Chocolate Twist on the Classic Japanese Strawberry Shortcake by Ninja Baking

Post War Apple Pudding by My Cute Bride

Layered Mini Chocolate Banana Cakes by Big Bears Wife

Raspberry Jam Cakes by Pippis in the Kitchen Again

Cocktail: Moscow Mule by Crazy by Crazy Foodie Stunts

Cranberry-Orange Cinnamon Rolls

2013-01-10T21:24:00.000-06:00

On the list of my favorite comfort foods, cinnamon rolls have to be near the top. Perhaps the reason goes back to my childhood, when it was a treat to discover Mom had popped open a can of Pillsbury rolls for breakfast. The aroma of cinnamon brought an immediate since of home and love to the morning and made the meal a special event. I even loved the orange variety!

So imagine my excitement when I discovered cookbook author Judith Fertig had written a book titled I Love Cinnamon Rolls! Its pages are filled with every kind of roll you can think of, and some you probably never considered. I interviewed her for a Topeka Capital-Journal food article and she offered some great tips about making cinnamon rolls, plus the reason why she felt compelled to write the book in the first place. (You can read the article here.)

By the way, if anyone knows the reason why schools and organizations in Kansas always serve cinnamon rolls with chili in lunchrooms and for fund-raising chili feeds, please let me know…I’m curious about that kind of stuff.

Of course, I had to try one of the recipes for myself. Since it was holiday time, I picked the one for cranberry-orange cinnamon rolls. I took one batch to a brunch and another home to my family in Missouri.

The rolls were a hit! First of all, Fertig’s No-Knead Cinnamon Roll Dough is the easiest one I’ve ever worked with when making cinnamon rolls. (And regular readers know I’ve struggled with making cinnamon rolls in the past!)

There is only one change I made to her original recipe: For the first batch I followed Fertig’s directions, and while they rolls tasted great, many people (including me) found the flavor of the cranberry filling to be too strong. In the second batch, I used less of the filling and the flavor was great, with a nice balance between the cranberry and orange. If you’re a real fan of cranberries, then by all means use the entire amount in the recipe. Otherwise, do like I did and use about half the amount, saving the rest because it also makes a wonderful cranberry sauce!

Cranberry-Orange Cinnamon Rolls

Adapted from I Love Cinnamon Rolls! by Judith Fertig

Makes 16 medium rolls

For dough:

1 recipe No-Knead Cinnamon Roll Dough (see below)

For pan sauce:

4 tablespoons unsalted butter, softened

For filling:

2 12-ounce bags cranberries

1/2 cup orange juice

4 teaspoons cinnamon

1 cup granulated sugar

4 tablespoons unsalted butter, softened

For glaze:

1 12 cups confectioners’ sugar

1 teaspoon freshly grated orange zest

1/4 cup orange juice

Make the no-knead dough recipe below. While the dough rises, continue on with the rest of the recipe.

For the pan sauce, spread the butter in the bottom or two 9-inch baking pans. Set aside.

For the filling, place all of the ingredients except the softened unsalted butter into a large pot over medium-high heat. Bring to a boil and cook until the cranberries soften, stirring occasionally, about 7 minutes. Set aside and allow to cool to room temperature.

Once the dough is ready, place it onto a floured surface. Dust lightly to prevent sticking. Cut the dough in half. Roll each half into a 10 by 16-inch rectangle, making sure not to over-work the dough. Spread each rectangle with half the softened butter for the filling, and then spread on the cranberry filling to taste. (Save any leftover filling to use as cranberry sauce!) Starting with the long side, roll up each rectangle of dough into two 16-inch long logs. Cut each log into 8 slices, and place each slice, cut-side up, into the baking dishes. Cover with towels and allow the rolls to rise at room temperature for 45 minutes.

Preheat the oven to 350 degrees. Bake the rolls for 20 to 22 minutes or until they are golden brown. Remove from the oven and allow to cool.

For the glaze, whisk together all of the ingredients until smooth. Drizzle the glaze over the rolls.

No-Knead Cinnamon Roll Dough

1/2 cup buttermilk

3/4 cup whole milk

4 tablespoons unsalted butter

1/2 cup granulated sugar

1 teaspoon salt

2 large eggs

3 1/4 cups all-purpose flour

1 tablespoon instant or bread machine yeast

Combine the buttermilk, milk, butter, sugar and salt in a large measuring cup. Microwave on high until warm, about 1 1/2 minutes. Whisk in the eggs.

In a large bowl, mix together the flour and yeast. Add the liquid ingredients and stir to combine. Then beat the mixture for 40 strokes, making sure to scrape the bottom and sides of the bowl, until it forms a sticky, lumpy mass.

Cover the bowl with plastic wrap and let the mixture rise in a warm place for about 2 hours, until the dough has risen to almost 2 inches below the edge of the bowl and has a spongy appearance.

Now it’s ready for the recipe.

Jasper’s Tuscan Beef Stew

2013-01-07T11:54:00.000-06:00

On December 29th I celebrated a “milestone” birthday. I turned 50. Luckily therapy wasn’t required for me to be able to admit my age. Getting older has never really bothered me since each new decade has proven to be better than the previous one. Still, I find the fact that I’ve lived for 50 years to be a bit mind boggling!

My wonderful, amazing husband, Michael, (also known as The Picky Eater) planned a birthday to remember. He set up a spa afternoon for me at the Argosy Casino Hotel and Spa. I got the works—manicure, pedicure, facial and massage. It was heaven! (As you can see from the photo, the hotel lobby is beautiful.)

For my birthday dinner, Michael took me to Jasper’s, an Italian restaurant that is a Kansas City institution. The kitchen is currently managed by Chef Jasper J. Mirabile, Jr., the son of the founder. I grew up hearing about this place, and I even received the Jasper’s Kitchen Cookbook by Chef Jasper from Andrews McMeel Publishing in 2009 while I was still living in New Hampshire. However I never had the chance to eat at the restaurant. When I moved back to the Midwest, a meal at Jasper’s was on the top of my foodie bucket list.

Jasper's is very “old-school” with white table cloths, silver cutlery, and knowledgeable servers ready to assist you. (They even place your napkin in your lap!) Our server, Chris, took good care of us first-timers.

The meal was wonderful! We started with the table-side mozzarella, where the chef (that evening we were told it was Chef Jasper, III) makes fresh mozzarella at your table and then creates a wonderful salad with it for the appetizer.

For my entree, I had a pork shank osso buco that was simply amazing. The meat just melted off the bone and the sauce was rich and flavorful. Michael had spaghetti with meat sauce and meatballs, which he loved.

Finally, our server brought me a piece of strawberry Borghese cake for my birthday. It was simply divine—a strawberry cake soaked in strawberry liqueur with layers of Chantilly custard.

The meal was so good I pulled out my Jasper’s cookbook when I got home. Thanks to the cold weather, I was immediately drawn to the recipe for Tuscan Beef Stew.

The recipe was originally written to be made in a slow cooker, which makes it an easy weeknight meal. However, I got a new Lodge enameled cast iron Dutch oven for Christmas, so I wanted to try it out with the stew. Also, the recipe calls for Italian red wine and beef bouillon granules, which I didn’t have on hand. (Plus, The Picky Eater isn’t a big fan of wine-based sauces.) So I used low-sodium beef broth instead.

We loved this recipe! The Picky Eater ate two bowls full, and then leftovers a couple of days later!

This stew just made the top of my “make often” list this winter!

Tuscan Beef Stew

Adapted from Jasper’s Kitchen Cookbook: Italian Recipes and Memories from Kansas City’s Legendary Restaurant by Jasper J. Mirabile, Jr.

1 1/2 pounds stewing beef, cut into 1-inch cubes

2 cups low sodium beef broth (or Italian red wine and 1 1/2 teaspoons beef bouillon granules)
4 medium potatoes, peeled and cubed
3 carrots, sliced
2 medium yellow onions, cubed
1 stalk celery, sliced
1 28-ounce can whole San Marzano tomatoes
1 clove garlic, crushed
2 tablespoons fresh rosemary leaves
1/2 teaspoon cornstarch
1/4 cup cold water

Place all of the ingredients except the cornstarch and water into a 6-quart Dutch oven. Bring to a boil, and then turn to low. Cover and allow the stew to simmer for 2 to 3 hours, or until the beef is tender. Mix the cornstarch and cold water together and add it to the stew. Turn the heat up and bring the stew to a boil to allow the cornstarch mixture to thicken the sauce.

For a slow cooker, place all of the ingredients except the cornstarch and water into a slow cooker. Cook on low heat for 8 to 10 hours, or until the meat is tender. At the end, turn the slow cooker to high. Mix together the cornstarch and cold water and add to the slow cooker. Stir until the sauce thickens.

2012 Recipes I Want to Make Again

2012-12-31T16:01:00.000-06:00

Is everyone ready for the New Year? I’m looking forward to all of the recipes I plan to share with you, plus the ones I haven’t discovered yet.

I love food blogging. The only drawback is I’m always trying new recipes, so I don’t often get to go back and make my favorite ones from the past. Once I post a recipe, I’m on to a new one.

Here are my favorites from 2012…some of which I’ve made over and over and others I plan to fit into the menu planning again soon!

Needy People Chicken Soup: I’ve made this one a lot. Actually, I make my thrown-together chicken soup and add Asian flavors inspired by a Nigella Lawson recipe. Yummm.

Pimiento Cheese: I love this creamy-chunky spread, and this Canal House Cooking recipe is perfect.

Orange Marmalade Teacake: Perfect to go along with a winter cup of tea…or coffee at breakfast!

Ina Garten’s Mexican Chicken Soup and Chicken Piccata: Two great dishes from the Barefoot Contessa.

Oven-Baked Pork Chops: I make these all the time!

Birthday Baked Beans: No one of my favorites, but my husband, The Picky Eater, loves this dish!

Chiffon Cake with Strawberries and Whipped Cream CheeseFrosting: Enough said!

Coffee Cup Chocolate Cake: I make this one a lot when in need of a comforting chocolate treat.

Ultimate Grilled Cheese Sandwich: This is the ultimate!

Fresh Fruit Supper: A taste of summer any time of year, but best with fruit from the farmer’s market.

Mini Meatloaves and Slow Cooker Meatloaf: Both are favorites in this household!

Spaghetti in Cream and Butter Sauce: Pure comfort!

Snap Crackle Crunch Ice Cream: I may not be able to wait for summer to make this one!

Roast Chicken a la Julia Child: One of my all-time favorite dinners.

Pot Roast: My husband’s all-time favorite Sunday Supper!

Slow Cooker Vegetable Beef Soup: I think this recipe will show up a lot this winter.

Wow, picking my favorites was hard since my mood often dictates what my appetite desires, so this list could be different from day to day.

Here is my New Year’s Resolution to you: I promise to create a recipe index to make it easier for you to find my past recipes. Stay tuned.

Have a wonderful New Year’s Eve. I hope 2013 brings you all your heart desires!