girlichef

9 Questions with Joy the Baker + WIN A COPY OF HER NEW COOKBOOK! {Joy the Baker Cookbook Spotlight & Cook-Off}

2012-02-16T00:00:00.154-05:00

So. Have you heard yet? About the soon to be released Joy the Baker Cookbook? If you hang out around here at all, then surely the answer is YES!

So not only am I honored to be hosting the Joy the Baker Cookbook Spotlight & Cook-Off right here at my place, I was also lucky enough to sit down (all be it at different times...and different time zones...and via computer tag...but...) and have a short Q&A session with Joy the Baker herself, Joy Wilson.

The writing, photography, passion, and gracious attitude that is her standard m.o. translates seamlessly from screen to print. Each time I visit her blog, I come away with a shopping list. And a strange feeling that we're friends. I'm sure it's because she shares a piece of herself in such an unassuming manner. Like she's talking to a friend. So if you, like me, are a fan of her wildly popular blog, Joy the Baker - you will be a fan of her cookbook.

Let's talk to that friend now.

photo credit: Michael Friedman

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me: Can you describe how you felt the first time you held a finished copy of YOUR cookbook in your hands?

Joy: It's such a surreal experience. In a lot of ways, I feel like I know the book by heart. I spent months and months creating recipes and photographing food. I spend months writing words and recipes. I spend more months editing words and recipes… and editing again. I can see each and every page in my mind.

BUT! To see the book in living color is a different story. It strangely feels like old news meets totally bonkers exciting newness. It feels like hard work. It feels like a total blessing.

me: I love that you took all of your own food photographs for the book. What made you decide to do this?

Joy: I'm not a trained photographer and I've definitely never shot photographs for a cookbook…. but my photographs are important to me. I feel like my photographs speak of me. They're totally my personality: imperfect and mis-matchy. Having my own photographs in the book just felt like a natural expression of who I am, and the food I want to tell my readers about.

me: If you had to head into the kitchen at this exact moment in time to make something...anything from your book, what would it be and why?

Joy: Right now? I'd make the Buttermilk Skillet Cake with Warm Walnut Praline Topping. It's decadent and over the top… but it's all made in a humble cast iron skillet. It's perfect for halfway rainy days when all you want to do is sit indoors and nibble on something sweet and sip tea.

me: Is there a certain cookbook(s) that inspired you in your endeavor to bring your own cookbook to life?

Joy: I love cookbooks that feel effortless and intuitive. Believe it or not, I don't like to make a big production in the kitchen. I want to step into the kitchen and be able to relax and feel confident in my cooking abilities… not be completely nervous that I'm going to waste the expensive chocolate I splurged on. My cookbook idols are Dorie Greenspan and Heidi Swanson. They make cooking feel relaxed and joyful.

me: Did you go into the whole process of making a cookbook with a plan (as in "I want this section and this section" or "this is how I want it to be laid out"), or did it sort of come together in a more offbeat manner?

Joy: I went about writing this cookbook with a plan. I'm a girl that loves lists… and I can't even tell you how many lists I had going in the making of this book. Too many to count. I wanted the cookbook to feel fun and intuitive, so I organized it the way I organize my kitchen thoughts. I often cook a memory or a feeling. I make pie if I'm feeling nostalgic for family holidays. I make some sort of spice cake if I'm thinking about my favorite aunt. I make rice pudding as comfort food. I make crazy popcorn because I'm too lazy to make real dinner.

I'm hoping that the book feels intuitive to other cooks as well.

me: Do you have a certain method or mode for developing recipes?

Joy: I spend a lot of time sitting, staring, and thinking of food combinations that might be delicious together.

Pineapple. Malt. Milkshake! I like all of those words. I wonder what would happen if I put them all together in the blender! Perfect!

me: Did you have a flock of volunteer guinea pigs lined up to taste your recipes for the book and offer their feedback? (Okay, I think it's actually called a "group" of guinea pigs...)

Joy: I had a flock of good friends and family test recipes for me. Those Chocolate Chip Cookies were born of numerous testings. All totally worth it, and delicious.

me: As a blogger, when you were finished testing a particularly satisfying and delicious recipe, did your fingers itch like crazy (ie...did you want to run to the computer and post it to your blog)?

Joy: It's like I've had 100 delicious secrets for about a year. I'm totally bad at keeping secrets. This was hard.

me: Are there plans for another book down the line? Or any other exciting plans for the legions of Joy the Baker fans out there?

Joy: I can not wait to write another cookbook! The process was incredibly exciting and rewarding. I'm already dreaming up a new concept that I'm super excited about. Hopefully we make it a reality soon soon soon!

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Thanks Joy!

And for the record. I felt the same way when I saw the words Pineapple + Malt + Milkshake together on a page the first time I flipped through this beautiful cookbook. So I promptly made...and immensely enjoyed...one.

So. Nine questions. Seems like it should round out to an even ten, doesn't it? I think so. Which leads to me the giveaway. YOUR chance to win a copy of Joy's new cookbook. What would your tenth question be?

How to enter:
(required) Leave a comment on this post telling me what one question you would ask Joy if you had the chance to sit down and talk with her. Make it a good one!

the fine print:
When you leave your comment, please be sure to enter a valid email address so that I have a way of contacting you...or if you have a blog/website, be sure to add the link to it when you're filling out the comment area (under name and email address). I need a way of notifying you if you are the winner! Once notified, the winner will have 48 hours to respond with their shipping address. If they fail to respond, a new winner will be chosen.

This giveaway is open to anybody, anywhere.

Winner will be chosen by random draw from all qualifying entries.

Contest starts Thursday, February 16, 2012 at 12:00 am (Eastern) and submissions will be accepted until Monday, February 20, 2012 at 11:59 pm (Eastern). Submissions received after this time will not qualify.

Hyperion provided me with one extra copy of this cookbook, so I will ship it to you no matter where you are if you are the winner. If you are located in the US, you should have it in your hands on or before the book release date of February 28, 2012. If you are outside of the US, it'll probably take longer to arrive.

Good Luck!

*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

Shrimp and Spinach Brown Rice Risotto

2012-02-15T00:00:00.045-05:00

Do people eat risotto as a side dish? Because I pretty much always treat it as an entree. I don't know if that's a good thing or a bad thing, though. It's such a rich, creamy, comforting entity that a little goes a long way. But. Since I don't eat it all that often...yes, I've made it twice now in about a month's time, but that's rare...I reason that it's okay.

Normally I stick with the traditional arborio rice in a risotta, but this one uses brown rice. I used long grain brown rice because it's what I had in the pantry. And it takes about double the time of a normal risotto to make. That, my friends, is a loooooooong time. So gather up all of your "need-to-do's" and bring 'em in the kitchen with you. You'll be there a while. Next time I'll go with a short grain brown when making this. I'm thinking it could cook in a bit less time.

But if you have the time, DO try this. The quick shrimp "stock" gives it fabulous flavor. The butter adds a beautiful richness. The shrimp makes it a looker. And the spinach adds nutrients and great flecks of color.

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Shrimp and Spinach Brown Rice Risotto

by Heather Schmitt-González

Prep Time: 20 minutes

Cook Time: 1½ hours

Keywords: entree side rice shrimp

Ingredients (serves 4)

8 raw shrimp (16/20)
5 Tbs. olive oil
2 garlic cloves, minced
8 oz. tomato sauce (homemade or canned)
5 c. hot water
4 parsley stalks
2 slices lemon
salt
freshly ground black pepper
1½ Tbs. butter
2 shallots, finely chopped
1½ c. brown rice
2 c. firmly packed spinach leaves, chopped

to finish:

2 Tbs. butter, at room temperature
2 Tbs. fresh parsley, chopped

Instructions

Peel and devein the shrimp, leaving tails on four of them (keep removed shells and tails). Butterfly the four shrimp with tails and coarsely chop the rest. Cover all and put in fridge until needed.

Place reserved shrimp shells and half of the oil into a pan and cook on high for about a minute, stirring a few times, until the shells turn pink. Add garlic and when you can smell it, add the tomato sauce. Saute for a few minutes more. Add the hot water, parsley stalks, and lemon slices. Season with salt and pepper and bring to a boil. Reduce to a simmer and let cook about 20 minutes. Strain into a clean pan and keep warm over very low heat.

Heat butter and remaining oil in a wide heavy-bottomed (~2" deep) skillet. Add shallots and saute for a few minutes over medium heat, until lightly golden and softened. Add rice. Stir for a few more minutes, until well coated and slightly golden in spots (it will smell amazing at this point).

Add a ladleful of broth and stir with a wooden spoon until the liquid has absorbed. Reduce heat to low.

Add another ladleful of broth and stir until it has been absorbed. Carry on this way for about 40-60 minutes (depends on your rice), until rice is almost tender. Stir in chopped shrimp and spinach. Continue cooking and adding broth (switch to hot water if you run out) for another 10 minutes, or until rice is tender, but still a bit firm inside (al dente).

Stir in the butter and chopped parsley and set whole whrimp atop the rice. Cook for a few more minutes, until shrimp are pink. Remove from heat.

Sprinkle a bit of salt over the shrimp, cover the dish and set aside for 10 minutes before serving. Enjoy!

adapted from Apples for Jam by Tessa Kiros

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I am sharing this post with:
IHCC theme: In the Pink
Whole Food Wednesdays

Chocolate Fudge Brownies w/ Chocolate Buttercream Frosting {Joy the Baker Cookbook Spotlight & Cook-Off}

2012-02-14T00:00:00.119-05:00

Aaaahhhhh. It's here. It's finally here. The day girls all across the country dream of. Pink hearts and red roses...chocolate and sparkly things...unicorns and glitter (I'm with Flo...). They wake up in the morning with their hearts all a-flutter, convinced that the birds are chirping louder than usual. They pull on their crisp, clean outfit with the softest touch. They paint their nails in glorious hues of love and passion. They slide on their sexiest, spike-heeled boots or slip into their sweet little kitten heels. They go through the motions of the day, anticipation in their every move.

Stolen glances to see if anybody is near. Time moving simultaneously too slow and too quick. Their limbs tingle with excitement as the moment nears. And then it's here. Jitters. Nervous smile. Bones shaking like they're in the snow without a coat. They make their way to the designated spot....

...just in time to flip open their laptop and check out the first post in the Joy the Baker Cookbook Spotlight & Cook-Off! They can barely contain the moans...the gasps that threaten to slip past their perfectly lacquered lips. Chocolate. Fudge. Buttercream. FROSTING!

And just like that, they knew the wait was worth it. Chocolate and hearts. Love and ecstasy.

It was everything a brownie should be. Rich and fudgy with the smoothest, creamiest, most seductive chocolate frosting in existence. Yes. Girls all across the country will fall asleep satisfied tonight.

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Chocolate Fudge Brownies with Chocolate Buttercream Frosting

by Heather Schmitt-González

Prep Time: 20 minutes

Cook Time: 20-30 minutes

Keywords: bake dessert chocolate birthday bars

Ingredients (1 - 8" or 9" pan)

brownies:

¾ c. all-purpose flour
1 tsp. baking powder
½ tsp. salt
½ c. (1 stick/4 oz.) butter
3 oz. unsweetened chocolate
½ c. packed brown sugar
½ c. granulated sugar
2 large eggs
1 large egg yolk
1 tsp. pure vanilla extract
½ c. semisweet chocolate chips

frosting:

¾ c. (1½ sticks/12 oz.) butter, at room temperature
½ c. unsweetened cocoa powder
½ tsp. salt
2½-3 c. powdered sugar, sifted
2 Tbs. milk
1 tsp. pure vanilla extract
scant ½ c. heavy cream
⅓ c. Ovaltine (chocolate malt powder)

Instructions

brownies:

Place rack in upper third of oven and preheat to 350° F. Grease and flour an 8 or 9-inch square baking dish and set aside. If you want to be able to lift the whole square of brownies out of the pan, line it with a long strip of parchment paper (to form a cradle), greasing and flouring that, as well.

Whisk together flour, baking powder, and salt in a medium bowl and set aside.

Bring a couple inches of water to a boil in a medium saucepan. Set a heatproof bowl containing the butter and unsweetened chocolate over the top of, but not touching the simmering water and allow to melt. (Or do it carefully in the microwave.) Stir to incorporate. Remove from simmering water once melted.

Whisk in both sugars. Whisk in eggs, yolk, and vanilla. Add the flour mixture all at once to the chocolate mixture, stir well to combine. Fold in chocolate chips.

Pour batter into prepared pan and bake for 25-30 minutes (8" pan) or 20-24 minutes (9" pan), or until a skewer inserted in the center comes out clean. Remove from oven and cool completely before frosting.

frosting (use half of this to frost brownies and save other half for something else):

Cream together butter, cocoa powder, and salt with the paddle attachment of an electric mixer, for ~3 minutes. Mixture will be very thick.

Turn off mixer, scrape down sides of bowl and add 2½ cups of the powdered sugar. Turn mixer on low to incorporate sugar while adding the milk and vanilla. As sugar incorporates, gradually increase mixer speed to medium-high. Stop & scrape down sides of bowl as needed. Beat until smooth.

Stir together cream and Ovaltine. Turn the mixer to medium, and pour the cream in a slow and steady stream until frosting reaches your desired consistency, adding more powdered sugar, if needed. Frosting should be smooth, creamy, and spreadable.

Spread half of frosting onto cooled brownies (use the rest for cake, cupcakes, cookies, graham crackers, eating from a spoon, etc.).

Frosting will last, well wrapped, for up to 5 days in the refrigerator. Brownies will last, well wrapped, for up to 5 days at room temperature.

slightly adapted from the Joy the Baker Cookbook

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Oh yeah. And it's Valentine's Day...and my Anniversary. Happy Valentine's Day everyone - I wish you many Chocolate Fudge Brownies with Chocolate Buttercream Frosting...and Happy Anniversary, mi amor!

*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

I am also sharing this post with:
FOTMC: Chocolate

I ♥ Popcorn! {the Food Matters project}

2012-02-13T00:00:00.154-05:00

To quote Mark Bittman, "real hot popcorn is one of nature's ultimate convenience foods". I could not agree more. Since my kids were old enough to eat it, it's been our snack food of choice. I have gone through all sorts of popcorn poppers and convenience products from the crazy ones that shoot more around the kitchen than in your bowl to a bowl specially made for the microwave to foil jiffy pop packs to every single variety of microwave popcorn available. But in the end, once I discovered how simple it is to just pop it in a pan on top of the stove, I didn't look back.

I don't miss half-popped bags of microwave popcorn. Half-popped EXPENSIVE bags, I might add. On average, a 3-pack of microwave popcorn costs ~$2.°°. I can buy a 2-lb. bag of white or yellow popping corn for the same price. Less if it's on sale. And the stove-top method pops every last kernel in the pan. No joke. It's a rare site to see a stray kernel left unpopped. If I choose to go with Crimson Jewell or Black Jewell popping corn, I'm paying a few dollars more. BUT. I think that getting that extra dose of antioxidants (anthocyanins and polyphenols...as opposed to regular popcorn containing only polyphenols) that are present in these varieties is worth the splurge now and again. Plus, it's pretty. It looks the same after it's popped...you just notice the dark kernel on the inside instead of the golden one.

The method that I use to pop corn on the stove top takes about two tablespoons of coconut oil to a half cup of popping corn. It takes between five and ten minutes from start to finish. When I first got The Food Matters Cookbook, I saw that Bitty does it basically the same way. Plus, he includes a microwave cooking method for those who still may not want to go stove top (though, it's so easy I urge you to try it). That said, I was pretty psyched when I found out this week's Food Matters Project choice was said popcorn (chosen by one of the founders, Kate). I can't believed I've never blogged about the actual popcorn-making process before.

Another great thing about popcorn? Much like pizza, you can make it just the way you want it...be it exactly the same or varied...every time you make it. It never gets boring. If you like it au naturale, then pop and go. Or perhaps you enjoy it with just a drizzle of melted butter and a smattering of salt. Or even better, an aromatic salt. Classic is good.

You can go with the quick and easy favorites like hot sauce or cheese powder (probably not the healthiest thing...but it's good). Kale dust is an earthy, delicious treat. Or perhaps you want to go extravagant with some Blue Cheese and Bacon popcorn. Been there. Loved it. Nigella's Party Popcorn is a real pleasure-inducer, as well.

While I love to switch it up, I have two tried and true favorites. The first comes from the days when I used to go to the movie theater fairly often. I had to have salty popcorn in one hand and a sweet snack in the other. And of course, the salty and sweet needed to combine for one amazing mouthful. So, instead of toppings, you could also go with add-ins. My choices for the sweet 'n salty combo were always one of three things: Reese's Pieces, Sour Patch Kids, or Raisinettes. That was back in the day. At home, I throw in a handful of raisins and a handful of dark chocolate chips (more antioxidants!). It gets even better when you drizzle it with a bit of melted butter and some sea salt. This is a great combo to pack into baggies for healthy snacks for the kiddos, too.

My number one, ultimate favorite popcorn topping in the whole universe is Truffle Oil + Black Truffle Sea Salt + freshly grated Parmesan. Best. Thing. Ever. EVER I SAY!

If you are like me and have a spice cabinet that is bursting at the seams, you can come up with some phenomenal combinations by adding a pinch of this and a dash of that. A few that I really enjoy are Paprika + Curry Powder + Toasted Sesame Seeds + Cinnamon-Sugar + Salt + Melted Butter and Cayenne + Turmeric + Cinnamon-Sugar + Salt + Melted Butter.

So. You say you want more suggestions? Well, hold on to the seat of your pants, because suggestions I have. Some of these are things I've used in the past. Some are suggestions from Mark Bittman. Some are things I saw in the latest issue of Vegetarian Times magazine. Choose from any individual option or mix them up.

-chopped fresh herbs

-freshly ground black pepper

-chili powder

-five-spice powder

-brown sugar or turbinado sugar

-finely ground nuts

-shredded coconut

-dried fruit (or yogurt-covered dried fruit)

-garlic butter

-pickle juice (or pickled jalapeño juice)

-Maple syrup and cinnamon

-wasabi and turbinado sugar

-paprika and freshly squeezed lime juice

-equal parts butter and peanut butter (melted) with garlic powder, honey, tamari, and nutritional yeast

Do you have a favorite popcorn topping or add-in? I'd love to hear it!

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Popcorn (stove-top or microwave)

by Heather Schmitt-González

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: snack popcorn

Ingredients (4-8 servings)

for the popcorn:

~2 Tbs. coconut oil or vegetable oil
½ c. popping corn (white, yellow, crimson, purple...you choose)

for the toppings:

melted butter or oil
salt
countless other options/variations - see above

Instructions

Put oil in a large, deep and/or wide pot with a lid. The one I use is holds ~3 quarts (with sloped sides like a wok) and is the perfect size for a batch this size.

Turn heat to medium, add 3 kernels of corn, and cover.

When the 3 kernels pop, remove the lid and add the remaining corn. Cover and shake the pot a bit while holding the lid. Cook until the popping sound stops, shaking from time to time, ~5 minutes or so.

Divide popcorn into as many serving bowls as you wish and add your favorite toppings. Stir or toss and enjoy!

Microwave Popcorn:

In a small glass container or brown paper lunch bag, combine ¼ c. popping corn with ¼ tsp. salt and fold top of bag over a couple of times. Microwave on high for 2-3 minutes, until there are 4-5 seconds between pops. Open carefully (steam) and toss with seasonings.

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*Thanks so much to The Food Matters Project host for this week, Kate from Cookie + Kate for her choice: Seasoned Popcorn. Click on through to see how other participants interpreted this week's pick!*

Pan Pizza (...and our new family favorite)

2012-02-11T12:16:00.001-05:00

We have a weekly family tradition in the kitchen. That tradition is PIZZA. What I love about it is that even if you make it every single week, it still doesn't get boring. Changing up toppings and crust-styles results in a weekly meal that can be fun and unexpected while remaining familiar and comfortable. Another great thing about making pizza- the whole family can get involved. From doling out the toppings for the week to rolling out the dough to setting the timer to deciding if we're slicing it into wedges or squares...it truly is a family affair.

That said, sometimes time flies by so quickly and things get so busy that we order out instead. I'm not ashamed to admit it. it just helps add to the variety. But for those ordinary weeks, when we spend one of our weekend evenings covered in flour and nipping bites of stray toppings together...we've come to a consensus on our new favorite crust. That would be this one. It makes three pizzas...but they're only 9-inch pizzas...so for a good-sized family it winds up being just about right. If you're in the mood for thin, crispy crust, it just won't do. But, if you've got a hankerin' for a crust that is thick and bready (we are a family who adores our bread)...look no further. This. Crust. Rocks.

I originally found this pizza over at Karen's place...which led to me to Brenda's place for the actual recipe. I stuck pretty close to the original (it was a copycat Pizza Hut Pan Pizza recipe), but I lowered the amount of oil that goes in the pan before the dough. If you enjoy the greasiness in a Pizza Hut crust, just double the amount of oil that goes into the pan before the dough. Either way, if you like pan crust...you'll want to try this!

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Pan Pizza

by Heather Schmitt-González

Prep Time: 1½ hours

Cook Time: 12-15 minutes

Keywords: bake entree bread American

Ingredients (3 (9") Pan Pizzas)

Dough

1 package dry yeast (2¼ tsp.)
1 Tbs. superfine or granulated sugar
½ tsp. salt
¼ c. nonfat dry milk
1⅓ c. warm water (105° F)
2 Tbs. (1 oz.) vegetable oil
4 c. all-purpose or bread flour

for the pans

4½ oz. vegetable oil (1½ oz./1½ Tbs. per pan)
cooking spray

Sauce

1 (8 oz.) can tomato sauce
1 tsp. dried oregano
½ tsp. Italian seasoning
½ tsp. dried basil
½ tsp. garlic salt

Topping

mozzarella cheese, to taste (~8-12 oz.)
your choice of vegetables, meat (cooked & sliced or crumbled), etc.

Instructions

Dough:

Put yeast, sugar, salt, and dry milk in a large bowl. Add water and stir with wooden spoon to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until flour is absorbed and dough comes together.

Turn out on to a flat surface and knead until smooth and pliable, ~10 minutes.

Divide dough into three balls. In three 9" cake pans, put about an ounce and a half of oil, tilting and using your fingers to make sure it is distributed evenly.

Using a rolling pin, roll out each dough ball to about a 9" circle. Place in prepared pans. (Don't worry if you can't roll it out to fit cake pan exactly. As it rests and rises, it'll fill out the pan).

Spray the outer edge of dough with cooking spray. Cover with plastic wrap and allow to rise in a warm area for ~1-1½ hours.

Sauce:

Combine ingredients and let sit for 1 hour.

topping:

Preheat oven to 475°F after dough has risen.

While the oven is preheating, go ahead and top your pizzas. Divide the sauce amongst the pizzas (~⅓ c. each) and spread, leaving about a 1" rim.

Spread with a thin layer of mozzarella. Add your choice of toppings to each pizza. Top with another thin layer of mozzarella.

Slide all three pans into preheated oven and bake until cheese is bubbling and outer crust is golden, ~12-15 minutes.

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I am sharing this post with:
Yeastspotting

50 Women Game-Changers (in Food): #34 Ella Brennan - Red Beans and Rice

2012-02-10T00:00:00.058-05:00

the "Gourmet" prompt...

34. Ella Brennan- “I didn’t know they gave awards for having fun,” was the New Orleans restaurant matriarch’s line on accepting the 2009 James Beard Foundation’s Lifetime Achievement Award. From Commander’s Palace on down, the Big Easy would have been Smaller and Harder without her help.

The restaurant business practically runs in her blood. She began as kitchen supervisor in her older brother, Owen's restaurant alongside another sister and brother (and their father could often be found greeting lunch customers before his heart attack in the early 50's. When her brother passed away at 45 years old, Ella was only 30 when she took on the role of restaurant manager of the family restaurant, Brennan's...which she brought to a whole new level.

She was dubbed Queen of Creole Cuisine by People magazine. One of her restaurants (Commander's Place) received a James Beard Foundation Award in 1996. Number one in Zagat and Food and Wine magazine customer polls each time surveys are done, it's no wonder she is heralded for "both an incomparable attention to detail and an unmatched style of hospitality and warmth". She is a mentor, teacher, and coach for young people with a passion for the restaurant world. She still works closely with her sister, niece and nephew, daughter and son at their restaurants.

There is a wonderful historical story of the Brennan's on their restaurant website of which I only touched on some highlights here.

I was unsuccessful in finding any books with Ella's recipes in them in my local library, but I did find some floating around online. This dish was inspired by the Red Beans and Rice at Brennan's New Orleans restaurant

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Red Beans and Rice

by Heather Schmitt-González

Prep Time: 10-15 minutes

Cook Time: 20-30 minutes

Keywords: entree side vegan vegetarian nut-free soy-free sugar-free beans legumes American

Ingredients (serves 2)

~1½ Tbs. olive oil
¼ c. diced onion (~½ small onion)
¼ c. diced green bell pepper (~½ small pepper)
¼ c. diced celery (~1 stalk)
2 garlic cloves, chopped
1 heaping Tbs. Smoked Paprika
½ tsp. crushed red chile flakes
½ tsp. dried thyme
1½-2 c. cooked red kidney beans (light, dark, or a mix) + some reserved cooking liquid
salt
freshly ground black pepper
flat leaf parsley, coarsely chopped
~2 c. cooked brown basmati rice

Instructions

Heat olive oil in a large deep-sided skillet over medium heat. Once hot, add onion, bell pepper, celery, and garlic. Saute until the vegetables have started to soften and turn transluscent, 3-5 minutes. Add smoked paprika, crushed red chiles, and thyme and cook for about 30 seconds, stirring constantly.

Add beans and about ½ cup of their cooking liquid (or water). Stir and once everything starts to boil, lower heat to maintain a gentle bubble. Cook for ~15 minutes, stirring occasionally and adding a bit of water if the beans get too dry. You want them to maintain a bit of sauciness.

Season with salt and pepper to taste. Throw in a small handful of chopped parsley. Serve hot over steamed brown rice.

*brown basmati rice:

Start with about a cup of dry rice. Add rice and about one and a half its volume in water to a medium pot. Bring to boil, cover, reduce to simmer and cook ~20 minutes or until all water is absorbed and rice is just tender. If you start this right before you start the beans, it should all finish at about the same time.

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In May '11, Gourmet posted a list of 50 Women Game-Changers (in Food) that runs the gamut from food writers to cookbook authors to television personalities to restauranteurs to chefs to food bloggers. Some are a given. Some are controversial. Speaking the names of some brings fond childhood memories. Speaking the names of others will make some readers cringe. And of course, some of our favorites were not even included. We food-lovers are a passionate bunch of people and whether we agree or disagree, every woman on this list has earned her place for a reason. Being a woman who is passionate about food (cooking, eating, talking about, writing about, photographing), when I caught wind of Mary from One Perfect Bite's idea of cooking/blogging her way through each of these 50 women...one per week...I knew I wanted to join her. Many of these women paved the way for us in culinary school, in the kitchen, in cookbooks, in food writing, and on television and I think it is a fabulous way to pay tribute to their efforts. Some of the women on the list have been tops with me for years. Some I have heard of (perhaps even seen, read, or cooked from) before. And there are even a handful that I am not familiar with at all. I excited to educate myself on each of these women game-changers and hope you look forward to reading along. We are going in order from 1 to 50.

Who is cooking along with these 50 Women Game-Changers?

Mary- One Perfect Bite, Val- More Than Burnt Toast, Joanne- Eats Well With Others, Taryn- Have Kitchen Will Feed, Susan- The Spice Garden, Heather- girlichef, Miranda- Mangoes and Chutney, Jeanette- Jeanette's Healthy Living, Kathy- Bakeaway with Me, Sue- The View from Great Island, Barbara- Moveable Feasts, Linda- There and Back Again, Nancy- Picadillo, Mireya- My Healthy Eating Habits, Veronica- My Catholic Kitchen, Annie- Lovely Things, Claudia- Journey of an Italian Cook, Alyce- More Time at the Table, Amrita- Beetle's Kitchen Escapades

I am sharing this post with:
MLLA (My Legume Love Affair) #44 hosted at Sweet Artichoke this month.

Brötchen, Matschbrötchen, and The Baker's Daughter by Sarah McCoy {book tour}

2012-02-09T00:00:00.150-05:00

The Baker's Daughter: A Novel

Author: Sarah McCoy

Publisher: Crown

Source: TLC Book Tours

hard cover: 304 pages

"foodie" elements: yes

random excerpt: Deedee had come over with two bottles of Château Morrisette. They'd drunk barefoot on the fresh-cut lawn, green clippings stuck to their toes. By the second cork pop, wine wasn't the only thing being poured into the night. Tipsy on illusive dreams, they forgot all their girlhood tears, talking of quixotic futures until even the lightning bugs turned off their lights; and for once, they understood why their daddy drank bourbon like lemonade. It was nice to pretend the world was wonderful--to gulp away the fears, hush the memories, let your guard down and simply be content, if only for a few hours. p.28

summary/synopsis (from TLC website): In 1945, Elsie Schmidt was a naive teenager, as eager for her first sip of champagne as she was for her first kiss. She and her family have been protected from the worst of the terror and desperation overtaking her country by a high-ranking Nazi who wishes to marry her. So when an escaped Jewish boy arrives on Elsie’s doorstep in the dead of night on Christmas Eve, Elsie understands that opening the door would put all she loves in danger.

Sixty years later, in El Paso, Texas, Reba Adams is trying to file a feel-good Christmas piece for the local magazine. Reba is perpetually on the run from memories of a turbulent childhood, but she’s been in El Paso long enough to get a full-time job and a fiancé, Riki Chavez. Riki, an agent with the U.S. Border Patrol, finds comfort in strict rules and regulations, whereas Reba feels that lines can often be blurred.

Reba’s latest assignment has brought her to the shop of an elderly baker across town. The interview should take a few hours at most, but the owner of Elsie’s German Bakery is no easy subject. Reba finds herself returning to the bakery again and again, anxious to find the heart of the story. For Elsie, Reba’s questions are a stinging reminder of darker times: her life in Germany during that last bleak year of WWII. And as Elsie, Reba, and Riki’s lives become more intertwined, all are forced to confront the
uncomfortable truths of the past and seek out the courage to forgive.

my thoughts/review: This is my first "favorite" read of the year. Great character development, picturesque historical descriptions, and skillful balancing of past and present are gracefully woven together like a cozy afghan that I wanted wrap myself in for extended periods of time. The tale of the Schmidt family during the time of Hitler...Elsie growing up more fortunate than most in that her family's bakery survived (all be it barely) through the Nazi occupation was thrilling. It made me yearn to know about my ancestors who, for all I know, may have experienced many of the same things. I can't begin to describe my feelings. It's "one of those". I find myself (oddly) at a loss for words. Other than to recommend it to fans of historical fiction and food. It ends with a wonderful little collection of recipes that span from 1940's Germany to present day Texas. I recommend baking up something tempting and spending some time along with your baked goods and this book.

I knew I had to make something even before I knew there were recipes at the back. I didn't page ahead, so it was a pleasant surprise to find a recipe for the Brötchen, which is exactly what I planned on finding a recipe for anyway. Each one of us (five) loved these simple orbs that were perfectly tender on the inside with a crusty outside. Heads were perched atop necks that were bobbing back and forth searching for more once they disappeared. They've made their way into our permanent rotation. Thank you, Elsie...

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Brötchen (+ Matschbrötchen)

by Heather Schmitt-González

Prep Time: 2½-3 hours

Cook Time: 15-20 minutes

Keywords: bake bread snack dessert chocolate flour German

Ingredients (12 rolls)

2½-3 c. (350 g-420 g) all-purpose flour
2¼ tsp. (7 g) active dry yeast
1 tsp. (4 g) superfine sugar
1 c. warm water, divided
1 Tbs. oil
1 tsp. salt

egg wash:

1 egg
1 tsp. water

To make 1 Matschbrötchen (Mud Bread Roll):

1 Brötchen (still warm is best)
1 schaumkuss (foam kiss), mallomar, or chocolate covered marshmallow

Instructions

Put 2½ cups flour into a large bowl and make a well in the middle. Pour yeast, sugar, and 2 Tbs. of the warm water into the well and mix these together (don't mix in flour yet). Cover the bowl with a kitchen towel and set in a warm place until the yeast is foamy (proofed), 5-15 minutes.

Add the rest of the warm water, oil, and salt. Using a wooden spoon, beat everything (including the flour this time) until well combined. Turn dough out onto a floured board and knead, adding as much of the remaining flour as needed to make a smooth, pliable dough.

Place dough in a greased bowl. Cover and let rise at room temperature until it has doubled in size, ~1 hour.

Punch down the dough and divide into 12 even pieces. Shape into rolls and place 3" apart on a greased and floured baking tray. Cover and let rise until doubled again, ~45 minutes.

Preheat oven to 450° F during last 15 minutes of rise time.

Cut a slit or a cross on top of each bun. Whisk egg and water together, then brush over the rolls. Slide into preheated oven and bake for 15-20 minutes until the tops are golden.

To make 1 Matschbrötchen (Mud Bread Roll):

Pull the warm bun in half. Place chocolate covered marshmallow in center and replace top. Squish together a bit and eat immediately.

I used a Dark Chocolate Covered Marshmallow Heart on a still very warm bun...and it is PURE HEAVEN!

both slightly adapted from The Baker's Daughter by Sarah McCoy

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"Kind of wonderful to think something as simple as bread can mean so much to people." ~Reba p. 265

about the author: Sarah McCoy is author of the novel, The Time It Snowed in Puerto Rico. She has taught English writing at Old Dominion University and at the University of Texas at El Paso. The daughter of an Army officer, her family was stationed in Germany during her childhood. She calls Virginia home but presently lives with her husband and dog, Gilbert, in El Paso, Texas. The Baker’s Daughter is her second novel. She is currently working on her next.

further info: website | blog | facebook | twitter

*I received a free copy of this book to review from the publisher. All thoughts and opinions stated in this post are 100% mine.

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Yeastspotting

Fried Mozzarella Sandwiches

2012-02-08T00:00:00.024-05:00

This sandwich won't win any beauty pageants, but a plate stacked high with wedges of them will be the first thing your kids make a beeline for when they walk in the door after a "hard" day at school. In fact, it's pretty hard for kids of any age to resist melty cheese in a crispy-fried crust, isn't it? It is.

I'm gonna admit...they're pretty messy to make. My hands were covered in egg and bread crumbs from trying to hold them together and get everything to adhere before frying. But it was totally worth it. Totally.

That's it for today...a totally satisfying quickie. Nothing like a good quickie. That's what I always say. Okay. It's not. I don't always say that. But I'm saying it now.

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Fried Mozzarella Sandwiches

by Heather Schmitt-González

Prep Time: 5-10 minutes

Cook Time: 5 minutes

Keywords: fry appetizer entree sandwich snack cheese bacon

Ingredients (serves 2-4)

2 eggs
salt
all-purpose flour
dry bread crumbs, regular or panko
2-4 thin slices cooked bacon (or ham), optional
~3 oz. thinly sliced mozzarella cheese
4 slices white bread, crusts removed
olive oil, for frying

Instructions

Whip the eggs with a bit of salt in a flattish bowl. Sprinkle some flour over one plate and te breadcrumbs over another plate.

Make two sandwiches by dividing the bacon or ham (if using) and mozzarella between two pieces of bread and topping with the last two slices. Pinch the outsides of the bread together a bit.

Heat about 1/2" of oil in a skillet over medium-high heat.

Carefully (seriously, this is tricky) grab a sandwich and dip in flour on all four sides. Dip into eggwash and then into bread crumbs. Lower carefully into oil and fry until golden on both sides.

Lift out onto a paper towel-lined plate to soak up excess oil and repeat with other sandwich. Slice on the diagonal, if you wish. Serve immediately.

note:

Change it up by layering in a few fresh leaves of basil or some paper-thin slices of juicy tomato.

adapted from Apples for Jam by Tessa Kiros

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IHCC theme: February Potluck

Blue Corn Tortillas & Pueblo Carne Adobado (Pueblo Chile-Bathed Pork)

2012-02-07T00:00:00.005-05:00

I caught it. And I am NOT happy about it. The stupid (for lack of enough brain power to think of a better word) sickness that has been ravaging the country. Or at least the surrounding area. Poor Sweet Thang is on the tail-end of a month-long battle that included antibiotics, other prescriptions, plenty of over-the-counter meds, and lots of lovin'. Drama Queen didn't get it full blast (knock on wood), she just needed a hit of decongestant to ease the pressure on her ears. Mexi caught it full-blast last week (one minute you're fine, the next you feel like you've been hit by a steamroller). I thought...hey, I'm gonna make it past it...along with Lyrical Teen. Well. Wrong. A few nights ago I went to bed fine and woke up with a sore throat and the inability to swallow gracefully. Not to mention the ice picks stabbing my brain and the crazy pains in my neck and my back. It doesn't help that I watched Contagion last week. Lyrical Teen triumphantly claimed that he was Matt Damon. And I wasn't. Grrrrrr. Okay, that will make no sense if you didn't see the movie, but I don't want to ruin it for anybody who hasn't seen it.

And you know what really sucks about not having a "real" (ie...paying) job? Lack of insurance. (No worries, the kids are covered...it's just us adults that are screwed.) So. This morning after the kids were off to get some learnin', Mexi and I decided to drive over to the local Health Clinic to see if we could be seen. Fortunately for him, he'd been there before, so he got an appointment for tomorrow. I, on the other hand hadn't, so I couldn't be seen until the end of February. Great. So, when I'm dead or close to it. So the big dilemma ensues in my head. Do I go to the emergency room and rack up a bill that will probably be about 500 smackers? I could go to our "regular" doctor and rack up a significantly lower bill, but a bill still. Or I could get some antibiotics from an "underground" source. Within minutes. No, I'm not even sure if I need antibiotics, but I have been through enough bouts of ear/sinus infections in my day to know how they feel. Add some of the Mucinex that you have to get behind the counter...good to go. I hope. Obviously that was what I chose.

But really, this is all just leading up to the reason we were out driving around this morning. After I'd tossed back 500 mg of my underground meds, hubs asked if I was hungry. Well, yes. But it hurts to eat, so I don't really crave anything. We went into one of the many local mercado/taquerias anyway and I stared at the board trying to decide what the easiest thing to swallow (literally) would be. Often times, if you know somebody or "look the part", you'll get suggestions that aren't even listed. I think this guy took one look at us and knew he had to suggest the Posole Verde. And Menudo, but if it's not the kind that involves a young Ricky Martin, then I'm not interested. Praise the heavens for posole, though. The bowl was warm and deep with a low-dose of "green" heat, chewy hominy and tons of tender chicken shreds. Once I squeezed my lime wedges over it and piled on the lettuce, cilantro, and onions...I was able to let the comfort slide down my throat with minimal pain. And funny that even in the midst of feeling like sh*t, I lamented not having my camera with me.

Okay, I know it's not very clear, but what I was trying so round-about-ly to convey is that Mexican and Southwest-style food is everyday fare for me. It's been my favorite my whole life. I have easy access to ingredients, we have an actual "Little Mexico" in our town, I'm married to a Mexican. And I realize, after talking with distant friends, that this is something I just take for granted. I can't imagine not having chiles and masa at the ready. Well, upon cooking with a great group of bloggers spread across the globe, I realize that not everybody has such easy access. What I thought was a simple, everyday dish can actually seem exotic to some. As we continue to cook through Flatbreads & Flavors (2 "assignments" a month), I look forward to being challenged by cuisines from other locales...ones that may not be so comfortable to me...that aren't "my norm". But I am ALWAYS happy to be eating Southwest and Mexican-inspired dishes like the Tortillas and Chile-Bathed Pork that you see here. For me, this is comfort food at its finest. Guajillo chiles don't carry much heat, so really it's just a bunch of very flavorful cubed pork wrapped in soft, steaming corn tortillas.

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Pueblo Chile-Bathed Pork and Blue Corn Tortillas

by Heather Schmitt-González

Prep Time: overnight

Cook Time: 1 hour 15 minutes

Keywords: simmer bread entree pork cornmeal chiles Southwest Mexican

Ingredients (serves 4)

Pueblo Chile-Bathed Pork (Pueblo Carne Adobado):

~1¾ lbs. lean boneless pork
2 oz. dried guajillo chiles, stemmed
¾ c. hot water
½ tsp. salt
2 cloves garlic, minced
1 Tbs. dried oregano
2 Tbs. olive oil

Blue Corn Tortillas

1½ c. blue cornmeal
1½ c. boiling water
¾-1 c. unbleached all-purpose flour

Instructions

Pueblo Chile-Bathed Pork (Pueblo Carne Adobado):

Cut pork into small chunks. Place in a shallow nonreactive dish.

Prepare chile sauce by combining chiles and water in a blender and blending to a smooth paste. Add salt, garlic, and oregano; blend well.

Pour sauce over the pork and toss to coat. Cover and allow to marinate for 12-24 hours in the refrigerator.

Heat a deep skillet or heavy-bottomed saucepan over medium-high heat. Add the oil. When hot, add the meat and saute until browned, stirring frequently. Add about ½ cup of water, partially cover and simmer over medium-low for 1 hour.

Serve with blue corn tortillas (or any type), crema or sour cream, and some pico de gallo (I used kumatos, scallions, lime juice, cilantro, jalapeno, garlic, and salt & pepper to make this pico).

Blue Corn Tortillas:

Place cornmeal in a bowl, pour the bowling water over and stir to mix. Let sit for 15 minutes. Stir ¼ cup flour into cornmeal, and turn this mixture out onto a work surface spread wtih ¼ cup more flour. Knead for 2-3 minutes, incorporating the flour into the dough...adding more flour as needed until dough is soft and no longer sticky. Return dough to bowl, cover and let rest for 30 minutes.

Divide dough into golfball size pieces and press in a tortilla press lined with plastic (or sprayed).

Cook on a preheated comal or heavy skillet (preferably cast-iron) for about a minute per side,

or until flecked with brown on both sides and cooked through.

Remove and keep wrapped in a kitchen towel while you repeat with remaining dough.

pork and tortillas adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid

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In the second half of this month, we'll head to Penang (yes, completely out of my norm) to explore with some Coconut Milk Chicken Curry and Lacey Coconut Milk Pancakes. I can't wait!

I am sharing this post with:
Flatbreads & Flavors Group
Dairy-Free (don't add crema) for Allergy Free Wednesdays

Chipotle-Glazed Squash Skewers {the Food Matters project}

2012-02-06T00:00:00.077-05:00

Today kicks off an exciting new venture that involves delving into the world of eating healthier by more unprocessed, whole, and natural foods into our lives and diets. If you've hung around here long enough, you probably know that I'm a huge fan of Mark Bittman and all that he does. He was our features cook/chef for six months over at IHCC, and since that time of cooking with him on a weekly basis, I haven't let him out of my line of vision. One of the first cookbook I ever bought all for myself and by myself many moons ago was How to Cook Everything. And many years later, when I came across Mark Bittman's Kitchen Express, it renewed my interest in Bittman. Shortly after he released Food Matters: A Guide to Conscious Eating, which is basically a plan for responsible eating that's as good for the planet as it is for your weight and your health.

While Food Matters contained 75 recipes, he followed it up with The Food Matters Cookbook which contains 500 recipes...revolutionary recipes for better living, to emphasize the subtitle. The Food Matters Cookbook is a "guidebook to resposible eating" that emphasizes Bitty's easy-going approach to everything in the kitchen. No preaching, just a fantastic, flexible argument for eating more plants while cutting back on animal products, processed food, and junk food. It's not about avoiding certain food...it's about ratio. Filling your plate with more whole grains and vegetables and using meat sparingly and as a garnish. And since I am the ultimate cheeseslut and dairy-lover who also enjoys a juicy steak, slow-cooked fall-apart pork, and the occassional Cheddar Jalapeño Cheeto...I love this approach. And I'm not the only one.

Sarah from 20 something cupcakes and Kate from Cookie + Kate feel the same way and decided to take it to the next level by starting a sort of cook-along group called The Food Matters Project. Basically, The Food Matters Cookbook will be our guide as a different blogger hosts every week. The host will pick a recipe from the book and post it on their blog on a given Monday. All of the other "players" will make the same thing, posting it on their blog with a link back to that weeks host...who will feature the recipe at their place. With so many different bloggers out there, it'll be a fun experiment to see everybody's interpretation of Bitty's recipes...especially since he offers so many fantastic variations.

So, if you're interested in cooking along, head on over and check out the schedule...you can even sign up for a hosting spot, if you wish.

Sarah of 20 something cupcakes is kicking things off this week at her place with her choice: Chipotle-Glazed Squash Skewers. I mentioned my adoration for roasted winter squash not too long ago. That earthy sweetness is perfectly complimented by the slow heat of smoky chipotles and a kiss of honey. Pass the skewers with lime wedges for adding a hit of bright citrus and a smattering of grassy cilantro for scattering. Smattering for scattering. Ha! I'm not changing that...it's fun to say. Okay fine...with a pile of chopped green cilantro for scattering. You could serve these on their own or atop a pile of warm farro laced with wilted greens...my personal favorite. Heck, I think they'd make a great accompaniment to Turkey-Lettuce wraps, as well.

So, a delicious choice to get us started. Next week we're talking Popcorn and the week after that I'll be hosting. Let me just say it has something to do with roasted red peppers, herbs, and glorious garlic. If you're interest is piqued, you can check out the schedule and cook-along!

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the Food Matters project: hosted this week by Sarah of 20 something cupcakes

Peanut Butter Nutella-Swirl Cookies {World Nutella Day}

2012-02-05T00:00:00.065-05:00

I find it nearly impossible to actually use my Nutella. I think I've mentioned this before. If I have a jar, it turns into a covetous situation. Which, to be quite honest, is the reason that I only buy a jar about twice a year or so (unless I have a specific purpose for it, that is). I like it as dessert. All by itself. On a spoon. The biggest one I can find. I figure after a healthy meal, when I'm feeling like something chocolaty, digging in and coming away with a heaping spoonful...just one...isn't so bad. Because really, how could something so good be bad!? Fortunately for me, I am the only one in the house who likes it. I don't try to convince them otherwise. I know one day they'll see the error of their ways. I am happy to let them discover it in their own time.

So, for the rare times when I lend my jar to a recipe, it had better be a good one. This. Is a good one. Peanut Butter cookies are one of my top 5. I figured they could only benefit from a handsome swirl of Nutella. They did. Beautifully peanut-buttery and chewy, yet crumbly and Nutella-enhanced. Anyone?

Even the Nutella-naysayers that surround me loved them. Figures. Happy World Nutella Day!

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Peanut Butter Nutella-Swirl Cookies

by Heather Schmitt-González

Prep Time: 10 minutes + resting time

Cook Time: 9-12 minutes

Keywords: bake dessert peanut butter Nutella cookie

Ingredients (~2½ dozen)

4 oz. (½ c.) unsalted butter, softened
¾ c. smooth peanut butter
½ c. superfine sugar
½ c. packed brown sugar
1 large egg, at room temperature
½ tsp. pure vanilla extract
¾ tsp. baking soda
½ tsp. salt
1¾ c. all-purpose flour
¼ c. Nutella

Instructions

Cream butter, peanut butter, and both sugars together until light and fluffy. Beat in egg and vanilla.

Add flour, baking soda, and salt and beat until just combined. Plog Nutella on top of the dough in small spoonfuls, then swirl through gently using a thin butter knife.

Chill dough for at least 15 minutes in the refrigerator.

Preheat oven to 350° F.

Grab a piece of cookie dough that is about the size of a golfball (roughly a scant Tablespoon). Roll as best as you can into a ball. The dough is slightly crumbly, though...so it may help to put a bit of cold water on your hands and press together.

Place balls on a parchment/silpat lined sheet tray. Using a fork (dip in water between cookies to keep it from sticking), make a criss-cross pattern on the top of each dough ball, pressing gently.

Bake until edges are slightly golden, ~9-12 minutes.

Let cookies sit on sheet for 2 minutes after removing from oven before transferring to a wire rack to finish cooling.

note:

These cookies are a bit sandy and crumbly, yet perfectly moist and chewy in the center. Peanut buttery with hints of Nutella in each bite. Enjoy warm with a cold glass of milk.

adapted from Delightful Bitefuls

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World Nutella Day created by Sara of Ms. Adventures in Italy and Michelle of Bleeding Espresso

Aromatic Salt (sale aromatico)

2012-02-04T00:00:00.038-05:00

You've gotta love having a little stash of tasty, aromatic salt hiding out in the fridge waiting to be pulled out at the last minute to add pizzazz to almost any savory dish. You've also gotta love the word pizzazz. Pizzazz! Go ahead say it. PIZZAZZ! Fun, right? Although once I've said it a certain number of times, it starts to come out sounding like something Gomer Pyle would say. Pizzaayuhzz.

But truly, if you whip up a batch of this when you have fifteen spare minutes, you'll be in for many future moments of pleasure. Grilling a steak? Sprinkle it with some of this aromatic salt as soon as you turn it. Watch it melt into the warmth and smell the sweet fragrance of garlic and herbs with an undercurrent of bright lemon. Sprinkle it on fish. Season under the skin of a bird before you roast it. Drizzle some new potatoes with olive oil and then give it a shower of this goodness before giving it a roast in the oven. Toss it in hot, buttered broccoli or green beans. Use it to flavor homemade cheese. You name it, you'll want to include it.

You may feel a certain pull. Something guiding you to the fridge. And maybe you'll find yourself opening up the container holding your booty and then reaching in to take a little pinch. Pungent, spicy, lemony, herby salt. It's like that.

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Aromatic Salt

by Heather Schmitt-González

Prep Time: 15 minutes

Cook Time: n/a

Keywords: condiment herbs salt

Ingredients (~6¾ oz.)

~2 oz. thyme (or rosemary) sprigs
~1¾ oz. sage sprigs
2-4 small dried red chiles
2 bay leaves
zest of 1 lemon
3 garlic cloves, peeled
¼ oz. black peppercorns
9 oz. salt (kosher, coarse or flake sea salt, or a mix)

Instructions

Pull the thyme (or rosemary) sprigs from the stems...or leave the thyme on the stems if they are soft. Pull the sage leaves from the stems. Place both in a food processor (I use a small one left over from when my babies were actually babies and I made baby food) along with the bay leaves, chiles, lemon zest, and garlic. Pulse-chop until everything is in tiny pieces.

Transfer to an airtight container with a lid. Grind the peppercorns and stir them into the mixture along with the salt. Mix thoroughly and keep in the refrigerator.

note:

If you like heat, add all of the dried chiles, seeds and all. If you aren't sure, start with two. Cut a slit in the side and shake out most of the seeds before adding to the processor. You can always grind up more if you decide you want it spicier.

adapted from Twelve by Tessa Kiros

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IHCC theme: Some Like it Hot-And Spicy!

50 Women Game-Changers (in Food): #33 Christopher Hirsheimer & Melissa Hamilton - Jam Tart

2012-02-03T00:00:00.061-05:00

the "Gourmet" prompt...

33. Christopher Hirsheimer and Melissa Hamilton- Food royalty. Hirsheimer (yes, she’s a she) co-founded Saveur and shot all its food; Hamilton ran Saveur’s test kitchen, and is sister to Gabrielle, of restaurant Prune and memoir Blood, Bones & Butter fame. Now they run Canal House, the indie food magazine and book imprint.

I didn't know their names, but I'm more than familiar with their work. Saveur has always been my favorite food magazine. I carry it along with me when I drive to visit friends and family. I've been known to convince people to get a subscription by pouring through the articles and the recipes and then cooking something up with them. But through all that, I still didn't recognize the name Christopher Hirsheimer as being one of the founders and executive editor. Or Melissa Hamilton who ran Saveur's test kitchen and was the food editor.

Hirsheimer also served as the food and design editor for Metropolitan Home magazine. She's a writer and a photographer. Hamilton also served as the exective chef at Hamilton's Grill Room (Lambertville, NJ) which she co-founded.

Together they joined forces, giving up life in New York and opting for a "simpler existence" to form Canal House Cooking. The Canal House series celebrates fresh ingredients and features recipes for cooks at any experience level. Christopher photographs the food for the book, as well...and I see that Melissa does the illustrations.

Canal House Cooking volume 7 is subtitled La Dolce Vita and features food from Italy. Though they'd both been to Italy before, "they decided to rent a rustic old farmhouse in Tuscany with a long table for dinners outside, a grape arbor, apple and fig trees, and a spare kitchen with a classic waist-high fireplace with a grill". Sounds like my idea of heaven. This tart is slightly adapted from this book.

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Jam Tart

by Heather Schmitt-González

Prep Time: 1 hour 15 minutes (mostly unattended)

Cook Time: 25-30 minutes

Keywords: bake dessert pie

Ingredients (1 - 9" tart)

for the pastry:

2 c. flour
¼ c. superfine sugar
1 tsp. salt
8 Tbs. cold butter, diced
1 egg
1 egg yolk
1 Tbs. Bison Grass Vodka (or white wine)

for the tart:

~¾ c. fruit jam (any flavorful, good quality)
1 egg, lightly beaten with a little water

Instructions

for the pastry:

Mix the flour, sugar and salt together in a large bowl. Add the butter and work it in with a pastry blender or your finger tips until mixture resembles wet sand. Lightly beat the egg and yolk together. Add the eggs and wine (or vodka) to the dough until it just holds together. Be careful not to overwork or dough will be tough. Wrap in plastic and refrigerate for at least 1 hour.

making the tart:

Preheat oven to 375° F.

Roll out two-thirds of the dough on a lightly floured surface to an ⅛-inch thickness. Wrap the dough around the rolling pin, and lay across a 9-inch tart pan with removable bottom. Cut off the excess. Prick the pastry bottom all over with a fork. Spread jam over bottom of tart.

Roll out the remaining pastry on a lightly floured surface. Cut dough into ¼-inch wide strips. Lightly twist and lay the strips in a diagonal lattice on top of the jam. Trim the strips to just inside the tart shell, then gently press the outside edge of the crust down over the ends of the strips. Brush pastry with egg wash.

Bake until golden, ~25-30 minutes. Remove the warm tart from the pan and allow it to cool on a rack.

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*this recipe was slightly adapted from Canal House Cooking Volume N°. 7: La Dolce Vita

*source: Andrews McMeel Publishing

Who is cooking along with these 50 Women Game-Changers?

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Tamal de Fresa (Strawberry Tamales) {she made, ella hace}

2012-02-02T00:00:00.047-05:00

Tamales. I like 'em. I like eating them. Sometimes I even like making them. I'll usually go for a pork bathed in red chile sauce or pulled chicken in a salsa verde. Toast 'em up on the comal and add a shmear of crema. Doesn't get much better than that. So, when Leslie and I decided that we were going to talk about tamales for this month's edition of she made, ella hace, I decided I wanted to change things up a bit. Go sweet.

I don't usually...okay ever...make sweet tamales because hubby always seems less than enthused when I mention them. He's not much for the ones with raisins and nuts in them. So, I decided to make a small batch and put him to the test. All hot air? My guess was yes. I was seconds away from making a bright green lime version, but at the last minute I went with strawberry. That's just what I was feeling that day. Ah, who am I kidding. Hubby loves strawberry anything. That had something to do with it.

I was on the look-out for some pink masa...or some blue masa...but short of grinding my own, there was none to be found. I would have loved to find some pink- can you imagine the glorious color when you peel back the corn husks? I can. And even though I knew it would turn my strawberry tamales purple, I decided on using blue masa. Well. Sort of. I had blue cornmeal and I poured it into the blender and ground it up as fine as I could get it. Then I went half and half with white masa. And purple was indeed what I wound up with.

They were good...but they weren't my favorite. And it wasn't the color. I don't know what it was really. I'm trying a lime version next time. Oh, as for my prediction. Hubby being all hot air and such. Do I know him or what? He ate them all minus the couple I ate. He took them to work and shared them. He gave me (what I consider to be) the ultimate compliment. After his first bite, he said "I'm back in Mexico".

So really, it's all a matter of personal tastes. What are your feelings on sweet tamales?

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Tamal de Fresa (Strawberry Tamales)

by Heather Schmitt-González

Prep Time: 30-45 minutes

Cook Time: 1-1½ hours

Keywords: steam snack dessert vegetarian masa strawberries Christmas Dia de los Muertos Mexican

Ingredients (~2 dozen)

30+ dried cornhusks
1 pint fresh strawberries
½ tsp. pure vanilla extract
pinch salt
8 oz. (1 c.) butter, at room temperature
½ c. vegetable shortening
1 c. superfine sugar
½ tsp. baking powder
2 c. masa harina (white, blue, pink or a mixture)
1¼ c. whole milk, at room temperature

Instructions

Rinse cornhusks under cold water. Place them in a deep dish or bowl and cover with boiling water and put a plate or something else on top to keep them submerged. Let sit for at least 30 minutes or until soft.

Wash and dry the strawberries. Remove the stems and place in a bowl. Mash with a potato masher, but leave them a bit chunky. Stir in vanilla and salt. Set aside.

In a bowl, combine butter, shortening, sugar, and baking powder. Mix with paddle attachment until very creamy. Add masa harina and mix well (it should look like coarse meal). Continue to mix, adding a bit of the milk and alternating with the mashed strawberries until fully combined.

Drain the cornhusks and scoop about ¼ cup of the batter in each husk, spreading it around with your fingers or the back of a spoon, leaving at least an inch all the way around and a little bit more on the long sides. Fold one of the long sides toward the center, and then fold the other long side on top. Tuck the exposed sides underneath and tie with a thin strip of husk. If your husks seem too small, overlap two of them to make a large wrapper.

Fill a steamer pot with enough hot water to almost touch the steam tray. Cover bottom of tray with leftover cornhusks and arrange tamales vertically, standing them open-side up so that they rest against one another. Cover with any remaining leaves or scraps. Put on the lid and cook over medium heat until the tamales slide out of the wrappers, ~1-1½ hours. Add more boiling water to the bottom of the pot as needed (you don't want it to all evaporate).

Serve warm. The tamales can be cooled and stored in freezer, wrapped tightly, for up to 3 months.

slightly adapted from My Sweet Mexico by Fany Gerson

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I almost went savory and shared these Tamales Verde with you today. Really, they're pretty basic. Cooked, shredded chicken thighs tossed in a charred salsa verde, wrapped in masa, rolled and steamed. Serve 'em with extra salsa verde and you're good to go! Tamales for dinner and dessert.

And honestly, can you ever really have too many tamales? I think not. On that note, why not head on over and visit Leslie. She made some tamales de puerco I know you'll want to add to your plate!

What happens when two American girls who are both married to Mexican guys find out that although one of them lives in the U.S. and one of them lives in Mexico, they both love eating the same food? Well, naturally they decide to get "together" the only way they can and cook up the same dishes. Or perhaps take the same ingredients and talking about them in their own voice or using them in their own way.

Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food. We want to see how similar (or how different) they turn out. Other times we will pick an ingredient and use it however we choose...or maybe just talk about it. Good food knows no borders and we hope to share the food we love with you. It's not a competition, it's a showcase. We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it.

Join me (here at girlichef) and Leslie in her kitchen (at La Cocina de Leslie) for some delicious food.

I am sharing this post with:

Cookbook Spotlight & Cook-Off: Joy the Baker Cookbook by Joy Wilson {Event Announcement}

2012-02-01T00:00:00.091-05:00

How awesome is it when one of your favorite bloggers announces that they're coming out with a cookbook?

And how much more awesome is it when you're asked by the publisher of said book, Hyperion (publisher) to host an event around this cookbook?

TOTALLY AWESOME! Yes, I grew up up in the 80's.

It's true. She's one of the first blogs I "discovered". Funny, quirkly, stylish, adorable, and downright irresistible...she's Joy the Baker. From goodies like pancakes, waffles, muffins, cake, and doughnuts to good-for-you things like salads containing grains, veggies and fruit, breakfasts to get your day started right and smoothies for sipping...these are what makes it fun for me to stop by Joy the Baker. Great photos...adorable putty-tat...relatable stories...and recipes that I've tried and loved are what keep me coming back. All of this translates easily into her cookbook. If you feel the same way I do about Joy, I guarantee you're going to want to be first in line to snag your own copy of her cookbook soon to be released (February 28). And if by chance you've been living in a Joy-free world? What are you waiting for! Everybody could use a little Joy in their life.

22 other bloggers will be joining me in showcasing Joy's new cookbook in the Joy the Baker Cookbook Spotlight & Cook-Off to take place over four weeks...kicking off February 12th and wrapping up March 10th. As the host, I have the honor of picking the recipes that everybody will step into their kitchen with during the first two weeks. I chose one sweet and one savory for each week. The other bloggers and I will then make one or both and blog about it. The third week (book release week!) will be blogger's choice so expect to see a glorious array of goodies. The fourth and final week everybody will do a book review, chronicling their experience with the Joy the Baker Cookbook.

Please continue to check this post as I will update it with links to everybody's individual experiences day by day and week by week. I'll also be sliding an interview with Joy into this time frame and (are you paying attention!?) I'll be giving away a copy of the book to one lucky person!

Bloggers participating in the Joy the Baker Cookbook Spotlight and Cook-Off are:

Heather (host) - girlichef

Erica- My Colombian Recipes

Vianney - Sweet Life

Joanne - Eats Well with Others

Sue - The View from Great Island

Christy - Fudge Ripple

Miranda - Mangoes and Chutney

Jenn - Rook no. 17

Cathy - Wives with Knives

Tina - Life in the Slow Lane at Squirrel Head Manor

Michelle - Ms. enPlace

Kim - Stirring the Pot

Aimee - Shugary Sweets

Danielle - Cooking for my Peace of Mind

Deb - Kahakai Kitchen

Desiree - Steak 'n Potatoes Kinda Gurl

Gerry - Foodness Gracious

Allison - Alli 'n Son

Lauren - Keep it Sweet

Trix - Tasty Trix

Bo - Bo's Bowl

Lea Ann - Mangos chili and Z

Sit back and enjoy the ride! And please, leave feedback or questions about the cookbook or the spotlight at any time.

week one: Chocolate Fudge Brownies w/ Chocolate Buttercream Frosting and/or Flax Seed & Cracked Pepper Crackers

(February 12 - February 18)

Foodness Gracious - Mangos chili and Z - Tasty Trix (2)- Life in the Slow Lane at Squirrel Head Manor - Shugary Sweets - Alli 'n Son - My Colombian Recipes - girlichef - Ms. enPlace - The View from Great Island - Wives with Knives - Sweet Life - Mangoes and Chutney - Keep it Sweet -

week two: Mini Chamomile Cakes w/ Honey Frosting and/or Whole Wheat Honey & Goat Cheese Drop Biscuits

(February 19 - February 25)

week three: Blogger's Choice

(February 26 - March 3)

week four: Cookbook Review

(March 4 - March 10)

More Joy the Baker Cookbook Spotlight & Cook-Off links to check out:
-check out my interview: 9 Questions with Joy the Baker
and your chance to win a copy of Joy's new cookbook (entries due by end of the day 2/20/12)!

The Joy the Baker Cookbook: 100 Simple and Comforting Recipes is set to be released on February 28, 2012...pre-order your copy now!

*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

*see if you can catch up with Joy the Baker on her Book Tour!

BYOB - Bake Your Own Bread (January '12) Roundup

2012-01-30T18:00:00.003-05:00

Welcome to the first BYOB-Bake Your Own Bread roundup of 2012! I'm very excited to be taking over the bread basket from Cathy at Bread Experience. If you're not familiar with BYOB, it is a monthly event that was started by Sandy of At the Baker's Bench back in 2009. It's all about getting in the kitchen and becoming comfortable baking your own bread. Aside from being able to save money in the long run, the whole process of baking bread is totally therapeutic. The kneading...the smell that permeates your house when it's baking...the satisfaction of creating something with your own two hands. You can do it all by hand or with the help of a bread machine, mixer, or food processor. But it's not only yeast breads, quick breads and other breads leavened with baking soda and baking powder are also encouraged. Plus, bread making tutorials (how to make a sourdough starter, shaping loaves or rolls, etc.), things made with bread (pizza, bread pudding, etc.), and posts on bread "tools" are also encouraged.

Everybody from the most tender novice who is still timid using yeast to the everyday experienced baker is encouraged to join in and share your posts on bread baking. For a complete list of rules, please see the BYOB-Bake Your Own Bread announcement page...and feel free to leave a comment or email me with questions any time. Since this is my first BYOB roundup, I'm playing with the formatting and how best to accept submissions...so bear with me. I'll figure out a system soon (so check back for updates).

Without further ado, let's check out the fabulous loaves, rolls, sweet breads, fried breads, pizzas, and bread making tips that were shared with BYOB this month!

___________________________________________________________________________

Yeast Breads

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Mookie Loves Bread - Whole Wheat Sourdough Miche

Living in the Kitchen with Puppies - Cuban Bread

Living in the Kitchen with Puppies - Pane Siciliano

Life in the Slow Lane at Squirrel Head Manor - Lamb and Feta Stuffed Bundles

girlichef - Pane co' Santi

Living in the Kitchen with Puppies - Cinnamon Monkey Bread

girlichef - Orange Buns

Sage Cuisine - Dinner Rolls

Living in the Kitchen with Puppies - Durum Semolina Bread

Mookie Loves Bread - Old School Jewish Deli Rye

The Tiny Skillet - Dinner Rolls

Mookie Loves Bread - Bacon Semolina Potato Sourdough w/ Cheddar Cheese Bread

girlichef - Cuban Bread

Something Sweet - Winnie's Blog - Teddy Bear Challah

Something Sweet - Winnie's Blog - Beetroot Challah and Rolls

Something Sweet - Winnie's Blog - Brioche Cinnamon Rolls

Life in the Slow Lane at Squirrel Head Manor - Crusty French Bread

Living in the Kitchen with Puppies - Five-Grain Levain

Living in the Kitchen with Puppies - 66% Sourdough Rye

Living in the Kitchen with Puppies - Semolina Rolls with a Whole Grain Soaker

Sage Cuisine - Classic Butter Crust Bread

SchmetterlingWords - Mini Brötchen

Living in the Kitchen with Puppies - Italian Challah

Living in the Kitchen with Puppies - Cinnamon and Cardamom Rolls

Pam's Bread - Onion-Rye Bread w/ Whole Grains

Pam's Bread - Whole Grain Pumpernickel Bread

Mother's Kitchen - Multigrain Bread

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Breads w/out Yeast
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girlichef - Navajo Fry Bread

girlichef - Banana-Buttermilk Cinnamon Breads

Living in the Kitchen with Puppies - Puris

Pam's Bread - Cranberry-Nut Scones w/ Emmer Flour

___________________________________________________________________________
Other
(made w/ bread, crackers/breadsticks, "bread baking"-type posts)
___________________________________________________________________________

Life in the Slow Lane at Squirrel Head Manor - Bread Tools

girlichef - Pizza w/ Slow-Roasted Tomatoes, Roasted Garlic, Italian Sausage w/ Fennel & Basil

Stirring the Pot - La Pizza Rossa

I couldn't be happier (or hungrier at this point) at all the amazing bread baked this month. I hope you'll find some inspiration to step into the kitchen and pour some love into puffy mounds of dough today...or anytime this month. And don't forget to send 'em my way once you do! See you next month...

Raspberry-Spiked Brownies

2012-01-28T11:26:00.002-05:00

I've always had an angel on one shoulder and the devil on the other trying to pull me in either direction. Angel Food versus Devil's Food. Virtuous or sinful. Light, fluffy, and airy versus deep, rich, and fudgy. Really. What's a girl to do!?

I know that I probably should have leaned towards the angelic side and made a big batch of these pillowy Raspberry Marshmallows. But no. I shunned the pillow and opted for the blanket. The lush, chocolaty blanket, instead. I'll be virtuous when the weather turns warmer.

You win some, you win some. Oh yeah, I said it.

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Raspberry-Spiked Brownies

by Heather Schmitt-González

Prep Time: 10-15 minutes

Cook Time: 30 minutes

Keywords: bake dessert chocolate berries bars

Ingredients (16 servings)

7 oz. (200g) dark chocolate, chopped
8 oz. (250 g) butter
1¾ c. brown sugar
4 eggs
1 tsp. vanilla
1⅓ c. all-purpose flour
¼ tsp. baking powder
½ tsp. fine sea salt
⅓ c. cocoa, sifted
1½ c. raspberries, fresh or frozen

Instructions

Preheat oven to 350° F.

Place chocolate and butter in a bowl and melt in microwave, 1-2 minutes, stirring every fifteen seconds or so after the first minute is up.

Whisk in sugar and eggs (quickly so they don't curdle), and vanilla.

Sift the flour, baking powder, salt, and cocoa into the bowl and stir to combine.

Scoop into a greased 9-inch square tin lined w/ parchment. Scatter raspberries over top. Bake for ~30 minutes or until just set.

Serve warm or cold.

adapted from Instant Entertaining by Donna Hay

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50 Women Game-Changers (in Food): #32 Tracey Ryder and Carole Topalian - Cheddar, Pepperoni, and Egg Quesadilla Sandwich

2012-01-27T03:00:00.049-05:00

the "Gourmet" prompt...

32. Tracey Ryder and Carole Topalian- The gorgeous, intelligent locavores of the magazine world, Ryder and Topalian’s Edible series now numbers 60 editions, from Allegheny to WOW (southeast Michigan). And, despite the handicap of being free print mags, they actually make money!

While I had previously heard of Edible Communities...even own an "edible" cookbook and browse my local edition online, I didn't know the names behind the cover. The following information comes from the Edible Communities website...

Tracey Ryder and Carole Topolian co-founded Edible Communities, Inc., the nation’s largest publishing company dedicated to the local foods movement, in 2002. The company currently publishes 70 titles across North America and is currently adding new magazines at a rate of 10 per year. The content for each publication is region-specific and focuses on the farmers, fishermen, chefs and food artisans from each area.

Ms. Ryder has worked as a journalist, marketer and graphic designer for the culinary, tourism and agriculture industries for over 25 years. She is a regular speaker at conferences and events in the culinary and publishing fields.

Earlier in her career, Topolian owned a Los Angeles-based multimedia company where she produced several award-winning advertising and promotional campaigns for major corporations. In the 1990s, she decided to leave the corporate world behind and study psychology at Pacific Graduate Institute. Her fine art photographs have been exhibited in over 70 shows throughout the United States, Europe and Asia. Today she is an active ceramicist and gardener.

So. You'd think in the spirit of edible living, I would have turned to my local edition, Edible Michiana. And I did. At first. But since it's still fairly new (only three issues released so far...okay, that sounds like a lot when I actually write it down, but...), I decided to turn to a book on my shelf that has been begging me to give it some love. Edible Brooklyn has a bunch of sticky notes sticking out this way and that. And oddly enough, this recipe...though simple...is really the one that I couldn't wait to make. And in my defense, I think the seasonal ingredients are fairly overlapping.

Other than being in a "simple" mood, I was also intrigued by the combination of ingredients in this recipe. Pepperoni...eggs...marjoram(!)...wha!? Oh, they worked like you wouldn't imagine. You might be tempted to skip the marjoram, but I don't recommend giving in to that temptation. It's those miniscule little flecks of pine-tinged green that lend so beautifully to the warm eggs and slight spice from the pepperoni. I've made these for three meals since this. I ran out of marjoram somewhere along the line...and while still good, the lack of marjoram left me wanting. There was a rip in the cohesiveness of this beautiful sandwich. Don't skip the marjoram!

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Cheddar, Pepperoni, and Egg Quesadilla Sandwich

by Heather Schmitt-González

Prep Time: 5 minutes

Cook Time: 5-10 minutes

Keywords: entree sandwich breakfast eggs tortillas American

Ingredients (serves 1)

¼ c. grated sharp cheddar cheese
2 (6") flour tortillas
3 slices large pepperoni (sandwich slices)
2 or 3 large eggs
1 tsp. fresh marjoram
½ Tbs. butter
Tabasco sauce
sea salt or kosher salt
freshly ground black pepper

Instructions

Heat a large cast-iron (or other heavy) griddle over medium-high. Lay one tortilla on griddle, sprinkle cheese evenly over it and cover with second tortilla. Cook until cheese is melted and it's golden on the bottom. Flip and cook until this side is light golden brown, as well. Place pepperoni slices down one side of tortilla and set aside.

Beat eggs together with fresh marjoram in a small bowl. Heat butter over medium in a nonstick (or omelet) skillet. When butter is melted and foam subsides, pour in eggs and scramble softly.

Slide eggs on top of the pepperoni. Drizzle with tabasco, salt, and pepper to taste.

Fold tortillas up like a big, fat taco and enjoy your quesadilla sandwich.

note:

A soft, yet lightly crisped shell filled with melty cheddar blankets fluffy eggs with pockets of piney marjoram and an understated layer of pepperoni for some subtle heat. Right now? I'm lovin' this way too much.

adapted slightly from Edible Brooklyn: The Cookbook

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Who is cooking along with these 50 Women Game-Changers?

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Butternut Squash Baked w/ Bay Leaves, Butter, & Brown Sugar

2012-01-26T03:00:00.003-05:00

Some may look at this and see a tempting side dish. I however, look at it and see dessert in an earthenware dish. Since butternut squash is already pretty sweet in its own rite, when it's given any sort of "sweet treatment", it seems like a satisfying way to wrap up a meal. Don't get me wrong, I love roasting squash with a dab of oil and some seasoning and eating alongside some roasted turkey, or atop a bed of winter greens, or even tucked into a hearty grain salad with fresh bursts of herbs. But when butter and brown sugar come a knockin', this dessert train's a rockin'! Let me also just throw it out there that the sweetness is tempered beautifully by the addition of a few errant bay leaves. It's funny, really. You can't imagine the impact these unassuming little leaves can make.

Oh, and p.s.- if you don't want to bother with the whole pesky peeling-a-winter-squash-thing? Don't. Once roasted, the skin turns beautifully chewy and palatable. I actually look forward to the outside bits the most.

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Butternut Squash baked w/ Bay Leaves, Butter, & Brown Sugar

by Heather Schmitt-González inspired by Tessa Kiros (Apples for Jam)

Prep Time: 10 minutes

Cook Time: 50-60 minutes

Keywords: roast side dessert vegetarian squash butter Christmas Thanksgiving American

Ingredients (varies)

Butternut squash
butter
brown sugar
bay leaves
sea salt
water

Instructions

Remove the seeds from the squash. Cut into slices that are ~½" thick. You can peel it if you like, but I like the chewiness that results from roasting it unpeeled.

Preheat oven to 350° F. Rub the bottom and sides of a baking dish with a bit of butter. Sprinkle a little brown sugar over that.

Lay the squash in a single layer. Sprinkle with a bit more brown sugar. Sprinkle a couple good pinches of sea salt over that. Tuck a couple of bay leaves in and around the squash. Dot with a few more small blobs of butter. Add a splash or two of water.

Slide into preheated oven and roast until squash is tender, basting occasionally. It's okay (actually it's wonderful) if you wind up with a few golden brown spots. Just take care not to let the squash get mush (unless of course, you like it that way...then roast away).

notes:

Adjust this recipe by using a bit more (or less) of each ingredient and a larger baking dish. Baking time may be a bit longer for a larger amount of squash. You can serve it as a side dish, or (my personal preferance) as dessert.

Roasted slices of butternut squash resting in a sticky syrup made from the sugar and butter reducing with awesome, grassy green undertones from the bay leaves. I think a small hit of finely grated lemon zest scattered over the top right as it comes out of the oven would add another dimension to the dish...a bit of a bright citrus finish.

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IHCC theme: POTLUCK

Cuban Bread (aka...quickest yeast bread EVER)

2012-01-25T06:44:00.003-05:00

Not only is it quick- it's REALLY GOOD! It has this beautifully thick and chewy crust with a spongy interior. I may just have to make it daily. Or at least every other day. It's just that simple and that delicious. I want to make it my everyday, go-to white bread. I was amazed that the flavors could develop like they did in such a short period of time...I think the poppy seeds added a lot to the top, but I will try using sesame seeds on a loaf next go-round to see if I can taste the difference.

Hubs and I polished off the last of the loaf for lunch yesterday by simply cutting thick slices and slathering them with frijoles con chorizo and washing it all down with a cold glass of milk. I think it's worth mentioning that as soon as I finish typing this, I'm mixing up another batch so that we have a couple more loaves to carry us through lunch today and breakfast tomorrow. I feel an obsession coming on. Thanks so much to Ilva, this month's Bread Baking Babes hostess for choosing this recipe and bringing this bread into my life.

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Cuban Bread

by Heather Schmitt-González

Prep Time: 45 minutes

Cook Time: 50 minutes

Keywords: bake bread vegan flour Cuban

Ingredients (2 small loaves)

5-6 c. bread flour
2 pkgs. dry yeast (~2¼ tsp. each)
1 Tbs. salt
2 Tbs. sugar
2 c. (500 ml) hot water
sesame or poppy seeds, optional
cornmeal, for baking sheet

Instructions

Place 4 cups flour in a mixing bowl and add the yeast, salt and sugar. Stir until they are well blended. Pour in the hot water and beat with 100 strong strokes or about three minutes in a mixer.

Gradually work in the remaining flour (using fingers if necessary), ½ cup at a time until the dough takes shape and is no longer sticky.

Sprinkle the work surface with flour. Work in the flour as you knead, keeping a dusting of it between the dough and the work surface. Knead for ~8 minutes by hand or with a dough hook until the dough is smooth and elastic.

Place the dough in a greased bowl, cover with plastic wrap, and put in a warm (26-37°C/80-100°F) place until double in bulk, ~15-25 minutes.

Punch down the dough, turn it out on the work surface, and cut into two pieces. Shape each into a round. Place on a baking sheet dusted lightly with cornmeal.

With a sharp knife or razor, slash an X on each of the loaves, mist with water, and sprinkle with sesame or poppy seeds, if using.

Place the baking sheet on the middle shelf of a cold oven. Place a large pan of hot water on the shelf below, and heat the oven to 400°F (205°C). The bread will continue to rise while the oven is heating.

Bake for ~50 minutes, or until the loaves are golden and bottom crusts sound hard and hollow when thumped.

Cool on a wire rack for a bit before eating.

recipe adapted from Bernard Clayton's New Complete Book of Breads

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Bread Baking Buddies (hosted/chosen by Bread Baking Babe Ilva at Lucullian Delights)
Yeastspotting

Wheat Berries w/ Cherries, Berries, & Almonds

2012-01-24T06:53:00.001-05:00

Yes, I was raised to believe that breakfast is the most important meal of the day. I couldn't walk out that door without eating. But I'm glad that was instilled in me...because it's so true. It gets your brain and your body warmed up and ready for action. I've always been a breakfast kind of girl. Sometimes it's small and light, sometimes it's more substantial. Either way, I need my breakfast. And a cup or two of coffee.

This is a good one for those days when your teeth and your bones are chattering from the bitter cold temps outside your door. It's reminiscent of rice pudding, porridge, or even a warm fruit soup. My current favorite grain, wheat berries are cooked until gloriously chewy in a bath of maple-kissed almond milk and before being complimented by juicy, antioxidant-rich berries and cherries. Topped off with nutty slivers of almonds and a smattering of poppy seeds, I find it pretty irresistible.

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Wheat Berries w/ Cherries, Berries, & Almonds

by Heather Schmitt-González

Prep Time: 5-10 minutes

Cook Time: 25 minutes - 2 hours

Keywords: simmer breakfast vegan vegetarian grains berries

Ingredients (serves 4)

¾ c. wheat berries
2 c. almond milk
2 Tbs. maple syrup, or more to taste
sea salt
1 c. blueberries
1 c. cherries, pitted
1 c. strawberries, hulled & quartered
sliced almonds
poppy seeds

Instructions

Combine wheat berries in a medium to large pot with almond milk, maple syrup, and a pinch of salt. Milk should cover wheat berries by about an inch...if it doesn't, add a bit more or some water. Bring to a boil, then lower heat to a gentle bubble.

Allow to cook, stirring from time to time, until wheat berries are tender (this can take anywhere from 25 minutes to an hour or more). Wheat berries will sweel and be tender, yet firm when done; mixture will still be a bit soupy. If you're making the grains ahead of time, you can cool them down and refrigerate at this point, gently reheating before service.

Adjust seasoning by adding more salt and/ or maple syrup, if you like. Stir in the berries and cherries. Sprinkle with as many sliced almonds and poppy seeds as you'd like.

recipe adapted from The Food Matters Cookbook by Mark Bittman

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Also, I wanted to give a heads up to all of the Mark Bittman fans out there...Sarah and Kate have started a new cook-along style group for his Food Matters Cookbook. It’s all about eating more plants and fewer animal products and processed foods — and the positive impact this has on our health and the environment. It's called the Food Matters project and it will be a weekly event (Mondays) starting February 6th. Check out the schedule of recipes so far and grab a hosting spot!

I am sharing this post with:
Whole Food Wednesdays

Garlicky Chicken Soup ...inspired by Anna: Heart of a Peasant {book review}

2012-01-22T17:15:00.001-05:00

Food, history, culture, struggle, triumph....Life! I thought that the combination of all of these elements found in Anna: Heart of a Peasant made for a quick, entertaining read. I was trying to figure out how to categorize the book...and I was thinking historical fiction...when I read Rachel's account of the story listed as fictional biography. Yes, that's perfect. Davis tells the story of her grandmother through her own eyes using research, facts, stories, and memories.

If you hang out with me at all, you've probably heard me talk about how much I adore learning about food through studying a person or place's culture, history, and people...by hearing stories and spending time with people in the place they are the most comfortable- the kitchen. This story starts from the time Anna was very young and touches on the beliefs, religion, and symbolism that surrounded and embodied everyday rituals such as child birth, welcoming somebody into your home, harvest, and the evil eye. It shares Anna's sad tale of banishment after a tragic accident. One of my favorite parts of the story is when Anna meets up with and joins a band of gypsies. She learns to read tarot cards and tea leaves and experience a much-needed, more "free" way of life than strict one she has left behind. She eventually works for an old woman on a farm for years before buying her place amongst the other peasants on an ocean liner leaving Russia, bound for America. Years later...with a husband, kids, grandkids, and a home of her own, Anna has achieved the American dream...but she holds fast and strong to her upbringing and her beliefs, instilled in her when she was just a child in Byelorussia.

The author of this book, Carol Marie Davis, is the mother of one of my blogging friends, Rachel of The Crispy Cook. Though I don't know her personally, I can feel love that radiates from this project. The memories and traditions passed down through the generations in this family...canning, preserving, hands in the earth growing food, and a respect and appreciation for the gifts that they were given. This books ends with a small collection of recipes from or inspired by Anna's kitchen. I would like to try them all from the Brown Bread to the Potato and Cheese Pierogies to the Cabbage Soup...but what I wound up making was a comforting pot of Garlicky Chicken Soup. While not the exact recipe in the book, it is inspired by it and comes very close. Just as Anna used garlic and herbs to treat the ailments of her family, I try to do the same. This helped to wipe out a few colds that were brewing on the horizon.

Anna: Heart of a Peasant
author: Carol Marie Davis
publisher: Peppertree Press
soft cover: 108 pages
"foodie" elements: yes

random excerpt: Darkness had settled in when Anna awoke to the stirring sounds of violins and laughter. Women in billowing skirts, their eyes reflecting firelight, danced barefoot, leaping and whirling like a bevy of colorful butterflies. She saw a group of singers stamping their feet and clacking wooden spoons to rhythmic melodies. Half-naked children ran shrieking around the campfire, their dogs chasing them and barking. She smelled meat sizzling on the fire and heard Janos shout: "Come out, peasant girl. Come join the wedding celebration." p.37

summary/synopsis (from back cover): This is the story of the real life of an exceptional woman- Anna Anisovich Olchick. From her birth in 1886 in a small peasant village in Byelorussia, to her epic journey to America, Anna shows how determination and hard work earned her the American dream- a home of her own.

my thoughts/review: see above

about the author (from back cover): Carole Marie Davis grew up in Hastings on Hudson, New York and has taken those early memories of her family and certain times as a part of the theme for this book. Her grandmother Anna, however, is the main character of this memoir. Ms. Davis is the author of Moon Spirit- a Girl from Florida's Past and divides her time writing and drawing in Nokomis, Florida and Bennington, Vermont.
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Garlicky Chicken Soup

by Heather Schmitt-González

Prep Time: 30 minutes

Cook Time: 2½ - 3 hours

Keywords: soup/stew chicken garlic American winter

Ingredients (serves 6-8)

to start:

1 whole chicken (3-4 lbs.), cut into 8 parts
10 cloves garlic, peeled
2 carrots, chunked
2 stalks celery, chunked
2 onions, quartered
1 large parsnip, chunked
½ bunch parsley
few thyme sprigs
2 bay leaves
palmful of whole black peppercorns
few whole cloves
water, to cover

to finish:

olive oil
1 large onion, diced small
10 cloves garlic, peeled & smashed
2 carrots, diced small
1 parsnip, diced small
2 stalks celery, diced small
small handful fresh thyme sprigs, leaves stripped
½ bunch parsley, chopped
salt
freshly ground black pepper

Instructions

starting the soup:

Place all of the vegetables and herbs in a large Dutch oven or stockpot. Lay chicken pieces over the top and cover with cold water by a couple of inches.

Bring to a boil, partially cover and reduce to a simmer. Cook at a slow bubble until chicken is very tender and falling off the bones, ~2 hours.

Transfer chicken to a deep dish and let cool until you're able to handle it. Remove skin and pick all the meat from the bones. Set meat aside. Strain and discard the solids from the broth, pushing down with wooden spoon to remove as much liquid as possible. Set broth aside for the moment.

finishing the soup:

Return pot to the stove top over medium-high heat. Add a good glug of olive oil and let it heat up. Add onions, garlic, carrots, and parsnips to pot. Let cook for a few minutes, stirring occasionally, until you see a few golden edges. Add celery to pot and cook for another minute or so.

Return chicken and broth to the pot and bring to a boil. Reduce heat to a simmer and throw in the thyme leaves and chopped parsley. Allow to simmer until veggies are just tender, 5-10 minutes more.

Season to taste with salt and pepper. Serve warm.

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*While I did receive a free copy of this book to read and review, should I choose...all thoughts and opinions stated in this post are 100% my own.
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Pizza w/ Slow-Roasted Tomatoes, Roasted Garlic, Italian Sausage w/ Fennel, & Basil {food 'n flix}

2012-01-21T10:11:00.002-05:00

I hesitate to put this out there. But, since this month's chosen flick for Food 'n Flix was Eat Pray Love, I guess I'm gonna have to. So. Here goes. I'm gonna say it. Puttin' it out there. I don't like this movie...or this book. Eek! Don't hate me. I wanted to like it. I expected to like it. I mean...I'm a fan of chick flicks (and chick lit). It has all the criteria to fit snugly into the categories of movies I love to watch at least once a year as a little getaway or girl time. It has delicious food, cute guys, gorgeous settings, and a story line that I want to be great. I want to covet Liz's life for a couple of hours. But I don't. I'm sure the book put me off the movie. Which is fairly normal for me. But in a different way. Usually if I want to enjoy the movie, I can't read the book first because as you know, the movie rarely does the book justice. So, I hesitated picking up the book first. But, in true Heather form, I couldn't resist the book. I could hear it whispering to me every time I walked by it at the library. I gave in.

Much to my chagrin. I guess it's not really fair for me to say that I didn't like the entire book since I couldn't actually get through the whole thing. I really thought it tried too hard. I found it pretentious. Again, this is hard for me to write, because I don't enjoy dismissing anybody's hard work. The words just sounded so scripted...so meant for a movie. Me, Me, Me! See what I did! I find "look at me" stories hard to stomach in any medium or setting, though. So basically what I'm trying to say is that it's possible I may have enjoyed the movie (which this post is supposed to be about) had I not tried to read the book first. But since I couldn't disconnect, I'll never know. I mean, how can you not adore Julia Roberts? And I'm a sucker for the crinkles in the corner of James Franco's eyes when he smiles. And pizza in Naples? Yes, please!

There were, however a few scenes here and there that I enjoyed. I enjoyed Elizabeth's simple breakfast plate of egg, bread, asparagus, and tomato on the floor with a newspaper with the Italian sun streaming in. I enjoyed the supporting cast of characters such as Ketut, Richard, Wayan and Tutti. I have a few favorite quotes such as "God dwells within you, as you" and "Not too much God, not too much selfish...otherwise, lose balance" and "ruin is the road to transformation". I just don't find myself with a craving to watch this film again. I did watch it when it first came out on dvd, then again this month so that I could refresh my memory and write this post. To each their own, right?

As far as inspiration to head into the kitchen, I was stuck on the pizza. I'm sure you don't really need a recipe for pizza, so I won't give you one. I'll just give you the method and ingredients that inspired me that day.

non-recipe for Pizza w/ Slow-Roasted Tomatoes, Roasted Garlic, Italian Sausage with Fennel, & Basil

yield: 1 pizza

pizza dough (homemade or storebought...your choice)

olive oil

slow-roasted yellow cherry tomatoes

roasted garlic

loose Italian sausage

fennel seeds

crushed red chile flakes

mozzarella cheese

fresh basil

Cook sausage in a pan until done, adding a good amount of fennel seed and crushed red chiles toward the end of cooking. Drain fat and set aside.

Pat or roll dough out into desired shape. Drizzle with olive oil. Cover with desired amount of cheese. Scatter sausage and however many tomatoes and roasted garlic cloves as you wish. Bake in preheated over (~400° F for 12-15 minutes-ish). Scatter torn basil over top. Enjoy!

I know are going to be some people who vehemently disagree with my opinion on this (and I'm okay with that). I'd love to know your thoughts...

Eat Pray Love is the January '12 Food 'n Flix pick hosted at The Law Student's Cookbook. Posts inspired by this flick are due on the 28th of January, so you still have time to cook something up and share your thoughts on the film.

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