Take One Cookbook...

Well, hello there!

2019-07-02T12:37:00.001-04:00

It's been a long, long time since we've had a Take One Cookbook... post. And, recently, I've MOVED.

The best thing about the new apartment: it has a full-sized oven, something I've sorely missed in the last twenty-one years. I'm going to be able to bake things properly again, and I'm psyched about it.

I also, of course, moved all my cookbooks, and was reminded (1) how many I have; and (2) how awesome (and sometimes weird) they are. Seems like the right triggers to start this blog back up again, no?

In the meanwhile, I need to figure out what I'm bringing to a 4th of July cook out. I'm dithering between:

ham & pickle rollups (aka Midwestern Sushi)
composed salad of watermelon, feta, and mint
tortilla pinwheels, possibly filled with pickle dip, possibly pickle dip with ham

Readers, chime in if you have opinions.

Since last posting, our dear corgi Puck died, and our dear corgi Sancho joined the family. Also new and likely to show up in pictures: Mycroft, the very dignified black cat.

Oven Fried Oysters: Cooking the Books

2014-01-06T17:23:00.000-05:00

Every winter, my husband an I get together wtih two of our friends and we eat approximately a million oysters. We shuck one, we top it with some sauce (or not), and we slurp it down. Then we repeat it. A lot. There is wine, and for the pretense of virtue, there's water and bread. It is...Oyster Fest.

Yesterday, we had our sixth annual Oyster Fest. And, breaking with tradition somewhat, we actually planned to (gasp) cook some of the oysters. I know. I know. It's a strange course of action, but when one is staring down at hundreds of bivalves, one has to start thinking outside the boundaries of tradition. So, what's a wayward cookbook blogger to do? That's right: reach for Cook Book Presented by The Fishwives of Charleston Oregon.

Oven Fried Oysters
Drain oysters and dry thoroughly. Roll in buttered crumbs. Sprinkle with bacon fat and diced bacon (cooked until soft but not browned). Bake in hot oven (400) 15 to 20 minutes until nicely browned. Serve with lemon.

Millie Henkle

Well, okay then.

I did two batches of about 20 oysters each. There was no draining needed, as they were coming out of the shell not a can -- though I did reserve the liquor. I mixed up about a cup of seasoned breadcrumbs (to which I added a hearty amount of freshly ground black pepper and a big pinch of salt) with the melted fat rendered from the bacon (I had about a quarter cup). I figure this: why use butter when you've got bacon fat at hand? I mixed in fat until the crumbs were moistened and the mixture seemed uniformly sandy. One at a time, I patted oysters dry and chucked them in the bowl with the crumbs. I tossed them in the crumbs, and then spaced them out in a 9 x 13 baking dish. Then, I actually did sprinkled bacon over the top, trying to get at least a few pieces on each oyster. Since I'd used up the bacon fat, I saw no need to sprinkle on more bacon fat (though, hey, if you've got it, might as well).

15 minutes at 400°F got them nice and hot and not a bit rubbery. They likely could have gone a full 20, but I'm really opposed to rubbery oysters (which is why I never cook them in the first place). As they came out of the oven, I sprinkled on a big pinch of salt, even though more salt on oysters might seem like coals to Newcastle.

Friends, I'm here to tell you, these are good. We scarfed them down right quick -- eat them when they're hot. They are dreamy with a squeeze of lemon. They're also pretty darned amazing with a drop of chipotle Tabasco.

This recipe is a keeper. But really, did you expect the fishwives would steer us wrong?

Key Lime Pie: When It's Too Hot To Turn On The Oven, But You Need Dessert

2014-01-06T16:57:00.001-05:00

So, I'm going to a dinner party tonight, and was asked to bring dessert. It's hotter than fuck out there, and sticky, and gross, and I really don't want to turn on the oven. The last time I supped with this group, I also brought dessert, and that, friends, was my near-famous strawberry shortcake with thyme and balsamic vinegar. Mmm. Mmm, yes, but it ruled out another shortcake option (which, face it, is one of the best options in this nasty-assed weather).

So, what to do? By the time I thought of a puff pastry tart, it was too late to buy and defrost puff pastry. (Note to self: buy puff pastry, put in freezer for just such an occasion.) (Additional note to self: you're 39 years old -- shouldn't you be able to type "occasion" properly the first time 'round?)

Long story short (too late), it came down to a chocolate ganache pie (only heat required: microwave for melting chocolate and butter, as long as you use a pre-done crumb crust), or the ultimate in no-bake goodness: Key Lime Pie.

And Key Lime Pie won the day. 2 crumb crusts, 4 egg yolks, 2 cans sweetened condensed milk, and a scant cup of key lime juice. Plus obscene amounts of whisking. No, really. Right now, I'm sitting barely clad right under the a/c because I'm sweating like a pig would sweat if a pig could sweat which they can't. I'm just saying. If offered a wallow, I'd consider saying "yes."

Anywho. I now have two pies setting up in the fridge. I'm not going to top it off with meringue, because, again, see the "no oven, damn it" stance of hot weather cookery. I will likely pick up some whipping cream on the way to the dinner, just because there's extra head room on the pies, and I like a pie that looks ample, not accommodating.

You're thinking to yourself at this point "Um....are those egg yolks raw?" Well...only as raw as the scallops in your ceviche are raw. The acid in the lime juice denatures the proteins in the eggs, "cooking" 'em. If you've a compromised immune system, you might want to shy away from this, but if you're okay with sushi or ceviche or delicious unpasteurized cheeses, you should be fine with this authentic tasty pie.

Scaled down version of the recipe (for those rare occasions where one pie is deemed enough):

Key Lime Pie
Based on bits and pieces of far too many recipes

2 egg yolks
1 14-oz can of sweetened condensed milk
1/4-1/2 cup key lime juice
1 9" graham cracker crumb crust pie shell

If you have a hand mixer, this'd be a good time to use it. Otherwise, this is a good recipe to work out your whisking arms. Whisk the egg yolks until they are very, very pale yellow and frothy. Add in the sweetened condensed milk, and whisk, whisk, whisk, whisk. You want to keep whisking until it is getting noticeably thickened -- when you pick the whisk up out of the goo, it should come off the whisk in sheets, not in drips. So, whisk some more. If you're using electrics, this'll be at about the 4 minute mark. If you're going by hand, it'll be longer. Whisk away, baby. On a really hot day, you might want to make sure you're sitting under an air conditioner, so you can stay cool.

Once your goo is thick, add in 1/4 cup of key lime juice (preferably fresh, but if your choice is between fresh NON-key limes or bottled key lime juice, go for the bottled). Stir, stir, stir until it's well incorporated. Then, dip your very clean pinky tip into the goo, and taste. Is it tart enough? Is it lime-y enough? If not, add more lime juice, up to another 1/4 cup (so, up to 1/2 cup total. No more, or I won't vouch for the setting-up-ability of the pie).

Pour into a prepared crumb crust, scraping all the gooey goodness out of the bowl and into the pie. Place gently in your fridge, and let it sit there for a good 4 hours before serving.

Garnishing options:
grated fresh lime zest

candied lime peel

fresh lime wheels

little dabs of whipped cream

great big globs of whipped cream

more Cool Whip than might strictly be considered healthy

meringue made from those 2 egg whites you have left over from separating out your yolks for this recipe (note: this would require turning on the oven)

You could use a ginger snap crust, if you want a ginger-lime pie. You could use a chocolate crumb crust for a black-bottom key lime pie. You could do away with crust completely and just let the goo set up in wee ramekins or custard dishes. I won't judge.

Guest Post: Drum Cake

2014-01-06T16:57:00.000-05:00

Hello, all! I'm Kelly, Wendy's big sister, fellow book addict, and fledgling semi-foodie.

At the farmer's market in my home town today, I stopped at the Friends of the Library booth. Two cookbooks caught my eye and I didn't even try to resist. Both Betty Crocker, both from the last 50s, both only $0.25. As I dug out my quarters, the volunteer running the booth told me cookbooks were three for $0.50, so I quickly selected a third...sadly not vintage Betty Crocker, but that's a blog for another time.

The first find was Betty Crocker's Book Book for Boys and Girls. It's hardcover, spiral bound, first edition from 1957. Frankly, it's falling apart, but it's still charming nonetheless. Along with the step-by-step directions (packed with General Mills product placements) and illustrations, there are comments from the home testers. Here's one:

"Baking is as much fun as my chemistry set. And you can eat what you mix up." Eric

Golly, boys cooking - how modern and forward thinking! And chemistry sets...do today's kids even know what those are?

The book starts off with cakes. The first few recipes are exactly that - directions on how to bake cakes from scratch. But farther into the book, the Extra Special party cakes are more about assembly and decorating than about baking...well, that and product placement. This one in particular jumped out at me:

Drum Cake
To celebrate the Fourth of July - make a cake for the family picnic and decorate it for the holiday.

Bake cake in layers as directed on Betty Crocker Chocolate Devils Food Cake Mix package.

Frost cooled cake with Betty Crocker Fluffy White Frosting Mix.

The photograph on the opposite page is of the Drum Cake.

On sides of cake press striped peppermint candy sticks at angles into icing all around cake. Set a maraschino cherry at end of each stick. If you like, cross two candy sticks on top of cake for drumsticks.

See? More of a cake decorating idea than a recipe. The illustrations truly are necessary here:

Portland Punches: Selections from Portland Women's Exchange

2012-04-13T18:53:00.000-04:00

One more punch post today -- this one is a round up of punch recipes from The Portland Woman's Exchange Cook Book. All these come in the chapter "Beverages for Invalids and Others." If you're feeling need of validation, pull up to the punch bowl.

Exchange Fruit Punch

1 doz. lemons.
3 oranges.
1/2 cup cherries.
1 1/2 cup sugar.
2 cups fruit juice (any kind).
Enough water to make 1 gallon.
Mrs. Gertrude Hall.

Just so you know, it was very hard to type periods at the end of each line there. I'm so used to the current convention of, well, no periods at the end of ingredients in recipes.

I'm pretty sure that this Gertrude Hall is the Gertrude Hall, who, at the ripe old age of 10, crossed the continent as a pioneer, and survived the Whitman massacre. If she is, she and her second husband, Owen Denny, were the people who introduced pheasants to Oregon. I say "if" because, well, they don't list her as Mrs. Gertrude Hall Denny, which is how most places reference her. Let's just imagine she's a survivor of the massacre...and that she makes a mean punch.

Fruit Punch
1 cup lemon juice.
2 cups sugar.
1 pt. fruit juice (made of currants, raspberries, strawberries--all sorts).
1 pineapple, grated.
2 quts. water (ice).
Mrs. Henry E. Jones

Also hard: typing "quts." instead of "qt".

I've never thought of grating a pineapple, but I'd imagine that is a handy way to get pineapple pulp. You know, if you can't just hop down to the store and buy a can of crushed pineapple.

I won't rat you out if you choose to go the crushed pineapple route. If you grate, though, I'd love to see pictures of the process.

There's a portrait of Mrs. Jones in the Smithsonian's collection. The inventory tag reads:

Mrs. Jones was the wife of Thomas A. Savier, an early Portland resident (1850), and after his death she married Dr. Henry E. Jones, an early Portland surgeon and first chief of staff of St. Vincent's Hospital.

And, just because we can, let's call her by her maiden name: she was born Mary Miller. Thanks for the recipe, Mary.

One more!

Laureate Mint Punch

Put into a punch bowl 1 cup granulated sugar; add the juice of 6 lemons and stir until the sugar is dissolved. Then add three lemons sliced very thin and set it in the ice chest until ready to serve. Then add 1 dozen sprays of mint and a quart or more of crushed ice. Stire well and pour from a height into it 2 or 3 bottles of imported ginger ale.
Mrs. H. D. Story.

That sounds refreshing! I'm not at all sure how big the bottles of ginger ale are, but I'm absolutely sure you don't have to splash out for imported stuff. How about we go with "add to taste" or "go for about a gallon of total volume"?

Punch Request: Fruit Punch Delight

2012-04-13T18:26:00.000-04:00

I got a request for some non-alcoholic punches that didn't include fruit juice concentrates. Here's one from the Milwaukee Ward Relief Society Cookbook:

Fruit Punch Delight

2 c. strawberries
2 bananas
1 c. sugar
1 (20 oz.) can crushed pineapple (drained liquid reserved)
3/4 c. pineapple juice from crushed pineapple
1 qt. orange juice
1 1/2 c. water

Combine strawberries, bananas, pineapple and sugar in blender. Blend until well mixed. Combine with remaining ingredients and stir well. Chill and serve. Makes 3 quarts.

--Gertie Weilder, Pat Leake

Good golly, it's a fruit punch that uses actual fruit! 3 quarts isn't a whole bunch, though--I like to think of punch in terms of gallons.

Questionably Elegant Hostess Gifts; Cuban Diplomatic Bread Pudding

2011-12-02T22:53:00.000-05:00

Today's recipe from Hunger No More: Food & Fellowship from the Episcopal Diocese of Washington is a great Washington sort of recipe. It didn't originate here, and it is all about places that you've probably never been, yet it wraps the familiar and mundane in so that it seems all sorts of...normal. Nothing could be more normal and dull than canned fruit cocktail, right?

Cuban Diplomatic Bread Pudding
International: Cuban

1/2 loaf of fresh Ciabatta bread (any bread without a hard crust), cut into small pieces
2 cups sugar
2 cups milk
4 Tbsp butter
4 eggs
2 Tbsp Grand Marnier
1/4 tsp ground cinnamon
1 pinch nutmeg
1 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp of salt
1 cup canned fruit cocktail, drained

Preheat oven to 350F. Caramelize 1 cup of sugar in a shallow 9 inch square baking pan. Tip pan to cover sides, until sugar turns light amber brown. Do not let the sugar foam.

Pre-soak the bread slices in milk. Puree in blender and reserve. Combine the eggs, Grand Marnier, cinnamon, nutmeg, vanilla, almond extract, and salt. Puree in blender and reserve. Pulse 1 cup of sugar with butter in the blender, and combine with egg mixture and puree. Combine with bread and milk mixture.

Put the fruit cocktail in the caramelized baking pan. Pour the batter in the pan. Place the pan in a large glass pan (Pyrex), pour hot water in the large glass pan halfway up the sides of the baking pan. (I prefer a large glass pan as you can monitor the water level from the oven door.) Place the pan in the oven, and bake the pudding for approximately 2 hours. Do not allow the water level to reach the bottom of the pan. You can tell it's done when a knife inserted in the center comes out clean.

Remove the pudding from the oven and allow it to cool on a wire rack. Turn the cooled pudding upside down onto a serving plate and refrigerate before serving.

Serves 10.

This recipe goes along with one of my favorite stories my grandmother used to tell when she made it. In her days in Cuba, a can of fruit cocktail was the most elegant hostess gift; not available in Cuba, it meant you had American connections. This dessert has become my father-in-law's favorite.

Ivonne Burgess
Christ Church, Durham

I'll admit it: I question the elegance of a can of fruit cocktail as a hostess gift. Though, hey, there have been times in my life where a can of Spaghettios would have been seen as a very clever and thoughtful gift indeed... I'll ponder this further.

I love a good bread pudding. They're highly adaptable creatures, and I'd be tempted when tinkering with this dish to do away with the water bath. Yes, yes, it makes the custard set up all smooth and perfect, but we threw caution to the wind over Thanksgiving and did cheesecakes sans water baths, and I'm feeling like tweaking the cooking gods' noses again. Nerds to the water bath!

Consider switching up the fruit here, unless you're making it for an elderly Cuban expat who will recall the fruit cocktail elegance with fondness. I'm thinking that a can of cling peaches would be good here. I imagine it would work with any canned-in-syrup fruit.

Christ Church makes St. Alban's look like a toddler. It was founded in 1661. Not a typo. It came in to being when Charles II was king in England. That, friends, is a very long time ago.

Regionals: Duck's Stuffed Ham

2011-11-30T22:42:00.000-05:00

Sometimes, I love having this blog. Turns out, the compiler of the Bachman Family Cookbook found this here blog, and commented. So, now I've met a cousin of some stripe (if we share a great grandparent as our closest common ancestor, we're, what...second cousins?), who works with the county museum back in North Dakota. There's tons of family stuff for me to rifle through, and it's a great feeling. It's not every day one learns more about one's great grandparents, ya know?

Today's Hunger No More: Food & Fellowship from the Episcopal Diocese of Washington recipe was a quick substitute. Originally, I was going to post Southern Maryland Stuffed Ham recipe, because there's a good bit of history included, but I just couldn't bring myself to write about people owning other people tonight. So, suffice to say, there's hundreds of years of history going on with this dish, and more than a little baggage going along with it.

Duck's Stuffed Ham

12 lb corned ham
3 lbs watercress
2 lbs kale
1 small head cabbage
4 onions
4 hard boiled eggs
salt to taste
black pepper to taste
red pepper to taste

Have the butcher debone ham and tie. Slit pockets in ham to hold stuffing, about 1 inch apart. Grind watercress, kale, cabbage, onions, and eggs together (a food processor makes this easy). Season stuffing to taste with salt, black pepper, and red pepper. Stuff into slits, pack them full. Put any leftover stuffing on top of ham. Sew into an old pillowcase or wrap with cheesecloth. Place in a kettle of cold water to cover. Bring to a boil and simmer 22 minutes per pound (a 12 pound ham takes 4 1/2 hours). Cool in liquid. When cool, remove and drain, then refrigerate.

This recipe is best prepared a day and a half ahead. This recipe was given to Lucille by her dear friend, "Duck" Shelton, who is now deceased. It was her mother's recipe.

Lucille Dyson
Recipes compiled by Episcopal Church Women
Christ Church, Port Tobacco

I can't say I've ever run across a recipe that called for stitching anything into a pillow case before. The other stuffed ham recipe sticks to cheesecloth, but as that one calls for a 20 pound ham, it's possible that there just weren't old pillowcases big enough.

Great Closing: Book Group Apple Cake

2011-11-29T18:49:00.000-05:00

Today's recipe from Hunger No More: Food & Fellowship from the Episcopal Diocese of Washington is actually from my own church! St. Alban's has been serving DC as a free church for 157 years. (What's a free church, you may ask? Well, back in the day, most churches charged pew rent; St. Alban's never did, by design.)

There's a book group at St. A.'s, and, like book groups the world over, it's at least partially fueled by food.

Book Group Apple Cake

3 large apples, roughly diced
2 cups sugar (I mix white and brown)
1/2 cup vegetable oil
1 cup raisins (soaked in brandy is nice, for adults)
1/2 cup chopped, pecans (optional)
2 eggs, beaten
2 tsp vanilla
2 cups unbleached flour (replace 1/4 with wheat germ for added nutrition)
2 tsp baking soda
2 tsp cinnamon
a few shakes of ground cloves
1 tsp salt

Mix chopped apples with sugars, then add oil, raisins and/or nuts, eggs and vanilla. Mix dry ingredients together and stir into moist mixture. Bake in a 9 inch square pan (or a tube pan) at 350F for one hour, or until done (test with a toothpick). Serves 12.

So named because our parish book group urged its inclusion in the cookbook. We don't know if the cake keeps well, since there's never any left.

Joyce Walker
St. Alban's, DC

To be honest, it's not the St. Alban's connection that made me include this recipe. No, it's the last sentence, the epic closing, that promise of cake so wonderful you'll never have a crumb left.

I dig a recipe with a promise.

I'll wager it keeps well -- so much of the cake is sugar and apples, it's just bound to be moist as all get out.

This week's daily reminder: you can order your own copy of Hunger No More and support feeding ministries in the DC area.

Father John's Christmas Biscotti

2011-11-28T18:18:00.000-05:00

Usually, in a church cookbook, the recipes are from the laity. Hunger No More: Food & Fellowship from the Episcopal Diocese of Washington has its fair share of church lady (and church gent) contributions, but also a few gems from the clergy.

Father John's Christmas Biscotti

1/2 cup butter, softened
1 1/2 cup sugar
4 large eggs
1 1/2 tsp grated lemon rind
1/2 tsp vanilla extract
5 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
1 cup dried cranberries
1 cup shelled (unsalted) pistachios

Preheat the oven to 325F. Beat the butter at medium speed with a mixer or by hand until creamy. Gradually add sugar, beating well. Add eggs one at a time, beating after each addition. Add lemon rind and vanilla extract, mixing well. Combine flour, baking soda, baking powder, and salt (unless the pistachios are already salted) then add the dry mixture to the butter mixture. Beat just enough until the dry ingredients are moistened. Turn the dough on a lightly floured surfave and with floured hands mix in the dried cranberries and the pistachios.

Divide the dough in half or in quarters. Shape each portion into a log and place the logs on lightly greased baking sheets. Slightly flatten the logs and leave room for them to expand. Bake at 325F for 30 to 35 minutes, until golden brown. Let cool for 5 minutes then transfer the baked logs to a wire rack to cool completely.

Using a good serrated knife, with a gentle sawing motion, cut the logs diagonally into thin slices. Place the slices on ungreased baking sheets and bake for 10 minutes at 325F. Turn each slice over and bake the other side for 10 minutes. Makes 48.

Between parts, the dough or baked logs may be put in the refrigerator overnight. Any dried berries or nuts may be substituted. The biscotti keep well and may be frozen. Depending on the size of logs and slices, yield is 3 dozen to 5 dozen.

Many a sermon has been written over the years between the various steps of biscotti-baking. This recipe was a marked improvement over an earlier version that involved green food coloring, yileding a chartreuse and unappetizing cookie that looked like something out of Dr. Seuss. Sometimes packaged as "Father Beddingfield's Twice-Baked Biscuits," this and similar recipes have come in handy for church bazaars and fund raisers, not to mention pastoral calls.

John Beddingfield
All Souls, DC

So, the "Father John" part of the recipe is pretty clear -- this is Father John Beddingfield's recipe. The "biscotti" part is also straightforward -- the twice-baked cookie is a biscotti, plain and simple.

The "Christmas" part is a bit more suited for interpretation. Biscotti are a good addition to your Christmas cookie tray, to be sure. Nuts have long been a part of Christmasy food traditions, too. But I like to think it's the no-longer-a-part-of-the-recipe green food coloring that made this recipe a Christmas biscotti.

All Souls is tucked next to the National Zoo on Cathedral Avenue. It's one of 88 churches in the Episcopal Diocese of Washington, and, I'm kind of embarrassed to say it, but I don't think I've ever laid eyes on it. Why embarrassed? Well, it's all of two miles from my home, and you'd think I'd have noticed a pretty stone church near one of my favorite places in the town I've lived in for twenty one years. You'd think.

But no.

Remember: you can still order Hunger No More: Food & Fellowship from the Episcopal Diocese of Washington and help fund feeding ministries in the Washington, DC area.

Hunger No More, by the Episcopal Diocese of Washington; Homemade Egg Noodles

2011-11-27T12:24:00.000-05:00

Today at St. Alban's, we had an Alternative Gift Fair to kick of Advent. One of the tables was for the diocese's hunger fund, which gets money out to feeding programs across the Washington area. I snatched up two copies, because, well, I loves me a church cookbook, and I also contributed a ton of recipes.

Hunger No More: Food & Fellowship from the Episcopal Diocese of Washington was edited by Kimberly Bujak, Lucy Chumbley, and Ann V. Talty, and came out just last month (October 2011). They call it "a cookbook that celebrates food, fellowship and the spirit of friendship and community that abides in the Diocese of Washington."

There's still time to order one if you're looking for a Christmas gift for your favorite cookbook lover--the books are $20 each, $12 of which is tax deductible.

Now, it's the week after Thanksgiving, and you might be in need of some leftovers help. If you've a mind to make turkey noodle casserole, why not try your hand at making your own noodles?

Homemade Egg Noodles

1 egg
cream
salt
flour

This recipe is over 100 years old and was told to me years ago in Colorado by my grandmother. First, you crack an egg into a medium-sized mixing bowl, saving half the egg shell. Measure cream into the saved half-shell and add the cream to the egg in the mixing bowl. Add a pinch of salt and stir with a fork. Add flour and stir until the dough forms a ball, then turn out onto a floured surface.

Roll out the dough to desired thickness and cut into strips. Grandmother used a sharp knife for this and I use a pizza cutting wheel. The raw noodles can be dried for a couple of hours at this point, but it's not absolutely necessary. Grandmother hung the raw noodles to dry on clean tea towels on the backs of her kitchen chairs.

Place the noodles into your pot of chicken soup and let them simmer for half an hour or more before serving. The flour on the noodles thickens the soup nicely.

Donna Courtney
St. Dunstan's

For your casserole needs, you'll want to be cooking these up on their own, not as part of soup. Though, heck, you can cook them in stock--extra flavor is a good thing. I wouldn't go a half hour of cooking time, though. You'll want to test for doneness often, as you don't want them falling to mush in the casserole dish.

A lot of the recipes in Hunger No More have little snippets of stories included, sharing how the dishes show up in the contributors' lives. I don't think I'll be typing out the 4 page recipe for sourdough bread, but knowing that it exists makes me happy -- I like a conversational tone in recipes.

Turkey Noodle Casserole

2011-11-20T16:55:00.000-05:00

It's Thanksgiving week, the great week of culinary traditions and improvisations. My friend Heather came over with eight fully cooked boneless turkey breasts, and so we're doing turkey leftovers early.

Simple Turkey Leftovers

Rip off a hunk of turkey meat.

Squeeze on some mayo -- preferably Duke's or Hellman's/Best Foods.

Eat.

Repeat.

That got us through a few days.

Tonight, however, I put together a turkey noodle casserole. Now, I'm no stranger to tuna noodle casserole (though I rarely bother to put it in the oven after mixing), but this is my first ever turkey one. Why? Because I usually am through with my turkey leftovers after sandwiches and simple turkey leftovers like above. With 20 or so pounds of meat to get through, I've plenty.

Turkey Noodle Casserole

Roasted turkey meat, roughly diced --at least two cups and up to five
"Cream of" -- one can (I used cream of celery)
sour cream -- 8 oz.
peas and carrots -- one can, drained, or 1-2 cups frozen
Egg noodles, cooked and drained -- one box or bag (I used spätzle)
black pepper -- to taste
your favorite casserole topping -- to cover (I used seasoned bread crumbs drizzled with olive oil; feel free to use corn flakes or what have you)

Preheat your oven to 350°F. In your favorite 9" x 13" pan, mix together the first five ingredients, thoroughly. Taste. Add pepper to your liking. Odds that you'll need to add salt are slim, what with the canned goods in play here. If it needs salt, though, have at it. Smooth the casserole down so it's level all over, and cover in your topping.

Pop into the oven, and leave it there until your topping is crisped, or until your house smells amazing, or until you can't wait any longer. This takes about 20-45 minutes.

Serve hot, serve cold, serve however. Tastes good with pinot noir.

And that's dinner. Well, and lunch for the next few days, too.

Carrot Ginger Orange Soup

2011-09-29T15:15:00.001-04:00

This is pulled from my personal recipe box, posted at the request of @SusanEsparza.

Carrot Ginger Orange Soup
Ingredients

small amount of olive oil
2 shallots, minced (use 2 small mild onions if you can't find shallots)
1 Tablespoon freshly grated ginger
grated rind of one large orange
6 cups chicken stock
12 large carrots, peeled and chopped into uniform chunks
juice of one large orange
sour cream for garnish (optional)

In a soup pot, heat oil over high heat. When warm, sautee shallots till opaque -- 3 to 4 minutes. Add ginger and orange rind, stirring until fragrant -- shouldnt' take long, no more than one minue. Add stock and carrots. Bring to a boil, reduce heat to high simmer/low boil. Cook until carrots are extremely tender -- 30-45 minutes longer; you should be able to mush a carrot chunk against the side of the pot with a wooden spoon. Cool on the stove for half an hour. Stir in fresh orange juice. Puree in batches in a blender or food processor (remember: if its still hot, you'll be dealing with steam...open the little hatch in your blender top!). Store in fridge. Reheat on stove top before serving. Garnish with sour cream if you want. Haven't tried it, but I think a swirl of pesto through it would be delicious, too.

This is tasty all the time, but is particularly lovely on a rainy night, when you want to feel warm.

You can use vegetable stock if you are anti-fowl.

Raisin Gingerbread Muffins

2011-09-22T12:27:00.000-04:00

I've been baking and cooking up a storm lately!

Last night, for example, I made Raisin Gingerbread Muffins, thinking that they were a little more neatly portable than the boy bait was.

Recipe with my modifications follows.

Raisin Gingerbread Muffins

Take your butter out of the fridge, and let it soften.

Preheat your oven to 375°F

If you forgot to soften your butter, pour yourself a lovely beverage and sip it while you wait for your butter to soften.

Cream together:
1/2 cup butter (which is softened, right?)
1/2 cup sugar

Beat in:
2 eggs, 1 at a time

Beat in:
1/2 cup sour cream

Beat in:
1/2 cup blackstrap molasses, which has more nutrients in it than other molasses, so this gets the mystical allure of being a Healthy Muffin

In a separate bowl, mix together:
2 cups plus 1 tablespoon all-purpose flour, divided
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 generous pinch salt

Add dry ingredient mixture to wet mixture, and stir to combine. Just to combine -- once everything's gotten damp, stop stirring.

Stir in:
1/2 cup golden raisins

Line your muffin tins with, well, muffin tin liners/cupcake wrappers; you're making 12 muffins, so line enough indentations. Distribute dough evenly between the cups. They'll be about 3/4 full, but don't worry too much about it, as long as they are evenly full. Grab a tin by the short sides, lift a few inches off your work space, and thunk it back down on your workspace to help settle the dough in nicely -- it's sticky, so if you try to even 'em out from above, be prepared to lose some dough.

Pop the tins in the oven. Check in on them in 18 minutes: if you can slide a toothpick or broomstraw into one and have it come out clean, you have muffins! Otherwise, rotate your trays in the oven, and give 'em another 3 minutes.

Remove from oven to wire rack. After 5 or 10 minutes, tip them out of the tin to finish cooling on the rack.

Once they're all-the-way cooled, you can pop 'em in a zip top bag -- a gallon size works nicely, if you eat two of the muffins first. (What? They smell good.) Close the zip top almost all the way; you don't want it completely air tight. Store on the counter or in your breadbox if you're going to eat them all in the next few days, otherwise fridge 'em or freeze 'em.

These taste VERY GOOD. They'd be even better with cream cheese frosting.

Sunday, Cooking

2011-09-18T12:44:00.000-04:00

Today, I'm going a bit nuts in the kitchen.

Right now, I've got a ham in the oven, cooking low and slow a la Alton Brown's City Ham recipe. I've also got a pot of beans simmering so that I can make Tante Suzie's Pork & Beans. I've whipped up a batch of the master dough recipe from Artisan Bread in Five Minutes a Day and have it rising. Later, there will also be asparagus.

I also have a big measuring cup filled with tomato juice, for the pork & beans. Trouble was, see, that I didn't have any tomato juice in the house, and I was ill-inclined to go out again (long churchy morning). Thank goodness for the internet! Did you know that you can make your own tomato juice substitute? One can of tomato paste to four cans of water. Doesn't matter what size can of paste you're using, just make sure you measure the water in that self same can. This'll also help you clean out every last bit of tomato goodness.

I've been making a concerted effort to eat more "real food" -- so, there's been a lot of baking. The Boy Bait was just the start. I've made two loaves of no knead bread this week, and as you might have gathered from the first paragraph, I've got more bread plans for this week.

And that's my Sunday. Light on cookbooks, big on love.

Blueberry & Blackberry Boy Bait: Cooking the Books

2011-09-11T20:31:00.000-04:00

It's September 11, 2011, and I celebrated the second day of being in a Toxic-Free Zone (TFZ), media-wise. I invited a friend over for movies, made up a big super nacho, and, because nothing makes a TFZ quite like the scent of baked goods, I baked.

Specifically, I baked a Boy Bait...with variations from the original recipe (I know you're all terribly surprised).

Variations:

I used blueberries and blackberries.
I used a whole lot more blueberries than called for -- a whole big pint container, not just one cup.
Yes, and then blackberries in addition to that...a 4 oz package.
I didn't use nutmeg, because, well, I found out I didn't have any nutmeg in the house.
I did have cinnamon, though.
I ran out of sugar -- what sort of baker am I? -- so filled out the "sprinkle on top" sugar measure with cinnamon sugar.

I recommend upping the amount of fruit like I did. Otherwise, you're having much more cake than fruit. This gives you a good duality. And, yes, I said "cake" -- it's much more cakey than a clafoutis or any crumble, crumb, or whatnot.

The recipe came together just fine. A survey of other boy bait recipes online show that others are way more complicated, with whipping of egg whites and folding in of same, and cutting cold butter into flour... this is easier.

In the original post, I talked about how I liked how the ingredients list was ordered. Well...I take it back. The first measure of sugar, the butter, and the eggs should be together, at the top of the list, and then the dry, then the milk, then the toppings. So sayeth me.

I would serve this slightly warm with ice cream, or completely cooled with whipped cream or Cool Whip. I didn't, though, and it was just a touch on the too-dry side...and that was with the extra fruit!

Winner, Winner, Chicken Dinner: First Cookbook Drawing Winner

2011-09-11T08:50:00.000-04:00

We've got a winner for the first cookbook drawing! And A Little Something goes to...

First, process:

There were 7 entries. I numbered them in the order they came in, and then used the Truly Random Number Generator to pick the winning number.

Entry #3 turns out to be ... Kelly, who is afraid of cheddar cheese chocolate fudge. Congratulations, Kelly!

Banana Mutt Cookies, and Just a Few More Hours to Enter the Drawing!

2011-09-10T23:04:00.000-04:00

There are a few more hours left to enter the cookbook giveaway drawing -- I'm extending the deadline past midnight Eastern tonight all the way until 8:27 AM Eastern...the approximate time that Puck will wake me up tomorrow.

It's the time of year where I declare all my social media outposts as Toxic Free Zones, and I guarantee you'll find nothing morbid, morose, depressed, depressing, sad, or weary here. Happiness, lightness, silliness, frivolity are the rule. And what fits that bill more than Three Dog Bakery Cookbook: Over 50 Recipes for All-Natural Treats for Your Dog and baking for your own or your neighbor's pooch?

Banana Mutt Cookies

Makes about 20 mutt pleasers

Whew! Cat chasing can be exhausting work -- this is truly the paws that refreshes. Use fresh bananas and your dogs will love you a bunch!

1 1/2 cups ripe mashed bananas
1/2 teaspoon vanilla
3 cups oats
1/2 cup chopped peanuts
1/4 cup applesauce

Preheat oven to 350 degrees.

Mix all ingredients together thoroughly.

Drop spoonfuls of the mixture onto an ungreased baking sheet, and press flat with a fork.

Bake for approximately 15 minutes, then cool on a rack before serving. Store in an airtight container.

"The paws that refreshes." Folks, I want to assure you: I did not write that myself. That pun comes to you straight from the cookbook.

The oats they're talking about here are the kind that come with a Quaker on the label. Rolled oats, either quick or old fashioned. I'm not saying your dog can't stomach steel cut, Irish oats ... I'm just saying that there might be some extra dog gas if you go that route, and most American households tend to stock the Quaker rolled variety, so use what you have.

Missed a few days of posts, as I was auditioning for a show. Long story short: I'm not doing a show this fall, so the blog will skip nicely over the unsightly lulls that tend to come with my being theatrical. So, yay! Regular cookbook posts!

Let me know what kind of cookbook you think I should cover next. Moreover, go enter the cookbook giveaway drawing before it's too late.

Coq Au Vin: My Deep Dark Secret

2011-09-06T20:09:00.000-04:00

It's time to 'fess up. I love cookbooks, but I rarely ever prepare a recipe as written. It is much, much, much more common for me to consult a few books and then some website, and cobble together what I like from all of them to make something more me.

Tonight, for instance, I stopped at a couple stores on the way home, and bought fixings for coq au vin, or, really, A Slightly Less Pretentious Dish of Red Wine Braised Chicken. And here's how I did it:

Coq au Vin, or a Slightly Less Pretentious Dish of Red Wine Braised Chicken

Preheat your oven to 350°F

8 chicken thighs, with skin, bone in
1 cup flour
hearty pinch salt
hearty grinding pepper

Put flour, salt, and pepper in a brown paper bag. Close up, and shake to combine. Open bag, and put in two chicken thighs. Close the bag, and give a few hearty shakes. Open bag, and take out each thigh, placing them on a cooling rack for the time being. Repeat until all thighs are coated and placed on the rack. Throw out the bag.

Why the rack? Because we want the moisture from the chicken to start forming a shell with the flour, so we want as little contact with surfaces as possible.

2 containers of white mushrooms, sliced
big pat of butter
big pinch of salt

In a separate skillet or pot altogether, melt your big pat of butter over medium-high heat, and then dump in your mushrooms. Add salt. Stir occasionally as you do the rest of your work.

1/2 package bacon, cut into chunks

In a big flat-bottomed pot or a deep skillet, over medium-low heat, render out the bacon fat. If your pot is running hot and you're risking crisping/burning rather than rendering, add a shot glass full of water.

Cook until you've a good amount of fat rendered out, then use tongs and remove the bacon to a bowl for now. Leave the fat in the pan.

Lay 2-3 chicken thighs skin-side down in the bacon-y pot. Let sit for a few minutes, until the crust starts forming, and you see a bit of golden brown. Turn over, and let sit until the other side is crusty/golden. Remove to a heavy 9x13 pan. Repeat with the rest of the chicken thighs, in small batches. If you pot dries out, add a few glugs of olive oil between batches.

4 carrots, chopped
1 onion, chopped
5 cloves garlic, minced

Dump your non-fungus veg into the bacon-y/chicken-y pot, and stir frequently until the onions and garlic are softened. If you have the patience, keep going until the carrots are soft. If not....so be it.

By now, the mushrooms should have cooked down. They're now much more brown than they were, and almost all of the liquid they threw off has evaporated.

If it hasn't evaporated, turn up the heat, and keep the non-fungus veg going until the mushrooms are ready.

When the mushrooms are all ready, take 'em off the heat, and spread them over/between the chicken in the 9x13 pan. Scoop up non-fungus veg and spread over/between the chicken & mushrooms. Sprinkle/spread the bacon on top of the whole mess.

1 750-ml bottle of relatively inexpensive pinot noir, ideally from France or Oregon (it should be something that you would actually deign to drink; plonk has no place here, but "I could use it in Sangria" does)
2 bay leaves
2 sprigs rosemary AND 3 sprigs thyme OR a big ol' pinch of dried herbs de Provence

Check your bacon-y/chicken-y/non-fungus-veg-y pot: is there any fat left in the pan? If so, pour it off (not down the sink...into an empty can) or blot it up with paper towels. Dump in your wine, turn up the heat to high, and start whisking to get all the crusty bits up off the pan bottom. This? Is flavor. It's also "deglazing." It is the key to goodness. Honest. Add in the herbs, and whisk frequently as the whole things bubbles strongly. Keep it going for 3-5 minutes -- it'll reduce somewhat.

Take off the heat, and pour over the chicken/mushroom/veg/bacon concoction. Cover the pan tightly with aluminum foil, and pop in the oven for an hour and a half.

1 package noodles -- egg noodles, spätzle, fettuccine, or whatever you have in the cupboard
large amounts of water
heaping pinch of salt
big knob of butter
store bunch of fresh parsley, leafy bits chopped up, stems discarded

Bring water to a boil in a big ol' pot. Toss in the salt, then the noodles. Stir, and cook for the length of time specified on the package. Drain. Put into a big ol' bowl, and toss with the knob of butter and 3/4 of the parsley.

Eat a bowl full of noodles, because by now you're really hungry, and the house smells amazing, and you're salivating, and you need sustenance.

When the chicken's been in the oven for an hour and a half, pull it out, open it up, and sprinkle the rest of the parsley over the whole thing.

Serve the chicken and veg along side the noodles, and spoon some of the delicious sauce over the whole thing. Make sure you're not eating the bay leaves or the sprigs of herbs. Throw those bad boys away.

Like all things stewed and braised, this'll just get better as it sits in the fridge. Make sure you have some leftovers for the next day or two, because you'll be the happiest person in the world.

And that, m'dears, is how I cook.

Cheese Please Hound Rounds: For, Lo, We Love All Things Cheese

2011-09-05T10:39:00.001-04:00

It comes as no surprise to you all that we are a cheese-loving family. We're die-hard Tillamook Cheese boosters; heck, Puck was even Tillamook's fan of the month back in October of last year. We love us some cheese, we do.

If a dog in your life is also a fan of all things fromage-esque, why not try out this recipe from Three Dog Bakery Cookbook: Over 50 Recipes for All-Natural Treats for Your Dog and offer up a double indulgence -- two cheeses, no waiting.

Cheese Please Hound Rounds

Bakes up approximately 24 chewy, cheesey chompers

Your hound will definitely hang around when he smells these rounds!

2 cups white flour
1/2 cup shredded low-fat Cheddar cheese
1/2 cup low-fat cottage cheese
1 teaspoon chopped cilantro leaves
1 teaspoon parsley flakes
2 tablespoons vegetable oil
3/4 cup chopped peanuts
2/3 cup water

Preheat oven to 375 degrees.

Mix together flour, Cheddar and cottage cheese, cilantro leaves and parsley.

Add oil, peanuts and water and mix thoroughly.

Break off golf ball-size pieces and shape into balls.

Place on a greased baking sheet and bake for 30 minutes. Cool on a rack and serve. Store in a sealed container in the refrigerator.

I give you full permission to use all parsley or all cilantro, as one teaspoon each is going to lead to a lot of waste unless you've got a lot of Mexican and Italian cookery planned for the week.

I also give you permission to use whole wheat flour instead of white flour. They'll be less bakery-pretty, but there'll be some increase in nutritive value, and if you've already got that flour in the house, might as well use it. Seriously, I am just tickled pink at the idea of baking for our dogs, but if it requires a special trip to the store for ingredients, I suspect we might be taking it a bit far. Kooky is all well and good, until it takes you over into nutjob territory.

One nit to pick: there is no such thing as low-fat Cheddar. There is low-fat cheddar, which is a Cheddar alternative. It shares many qualities with Cheddar, but it is not Cheddar, it is cheddar-esque. Picked nit, then, is this: Capitalize Cheddar, but only when you're actually talking about Cheddar. Low-fat options have their place, but their place is not in the List Of Things That Are Capitalized.

There's still time to enter the cookbook giveaway.

Three Dog Bakery Cookbook, by Dan Dye & Mark Beckloff: Party Hearty Mix-It-Up Mix

2011-09-04T10:08:00.000-04:00

We're going through our bookshelves this weekend, doing a massive purge of books we've read and not loved. This is not a small task -- we are book fiends, and our shelves are overflowing. In pulling books yesterday, I found several cookbooks on non-cookbook shelves, including Three Dog Bakery Cookbook: Over 50 Recipes for All-Natural Treats for Your Dog-- I take it as a blogging sign. This week: dog treats! I'll even try to throw in a cooking-the-books post with feedback from Puck the Corgi.

Party Hearty Mix-It-Up Mix

Makes 42 hellraisin', raucous, rowdy snacks

The favorite for squirrel-chasin', stick-fetchin', hole-diggin' hounds--let the good times roll-over!

1/2 cup vegetable oil
1/2 cup honey
1 teaspoon vanilla
1 egg
4 teaspoons skim milk
2 1/2 cups whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon ground ginger

Preheat oven to 375 degrees.

Mix together oil, honey, vanilla, egg and milk in a bowl.

In a separate bowl, blend together flour, baking powder and ginger.

Combine dry ingredients with wet mixture and stir thoroughly.

Knead the dough on a lightly floured surface, roll out to 1/4-inch thick and cut into shapes.

Place on a greased cookie sheet and bake for 15 minutes. Cool on a rack and store in an airtight container.

I do believe this is our first use-cookie-cutters recipe on Take One Cookbook...! You don't have to use cookie cutters, mind you. You could just cut the dough into long strips and then cross-cut into squares, rectangles, or diamonds. That method is quick, and you can make the treats as small as you want.

But, really, where's the fun in that? This is an opportunity. Yes, an opportunity to use cookie cutters! If you have bone shaped cutters, whip 'em out, but there's nothing saying you can't make your dog some turtle-shaped cookies, or stars, or hearts, or dinosaurs, or airplanes, angels or armadillos! Cut out as many as you can, then take the scraps, roll into a ball, and roll out again and keep going until you've used as much of the dough as possible. If it starts getting too sticky to work with, pop your dough in the fridge for 10 minutes or so, or add more flour to your board.

You can still do this even if you don't have a rolling pin: a clean wine bottle works great as an impromptu pin, and your dog won't even look at you funny.

Really. Dogs only look at you with love when you're baking for them.

Puck the Corgi guarding the polar bears' private meeting.
Yes, this week will have lots of pictures of my dog.

Oven-Fried Zucchini, and Cookbook Give-Away

2011-09-03T14:16:00.000-04:00

I'm an apartment dweller, with no yard or patio or porch of my own, and no real strong motivation to schlep tools several blocks daily to manage a plot at the community garden. This is to say: I never have too many tomatoes. I never have to find someone to take some cucumbers off my hands. And I never, ever, ever have to figure out a way to use up an over-abundance of zucchini. If you are a gardener, though, you probably are coming into zucchini, and A Little Something has a way for you to get through the bounty.

Oven-Fried Zucchini

The secret to the zucchini's crispiness is double dipping in egg whites -- finally, double dipping is acceptable! These are excellent with Horseradish Yogurt Sauce or prepared tomato sauce.

Makes 4 servings

Vegetable oil cooking spray

1/4 cup seasoned dry bread crumbs

2 tablespoons freshly grated Parmesan cheese

1 cup zucchini, cut into 1/4-inch wedges

2 large egg whites

Preheat the oven to 450°F. Liberally spray a baking sheet with vegetable cooking spray.

Combine the bread crumbs and Parmesan in a large bowl. Set aside.

Dip the zucchini in the egg whites and then coat with the bread-crumb mixture. Repeat.

Place on the prepared baking sheet, and spray liberally with cooking spray. Bake until golden, about 30 minutes. Serve with Horseradish Yogurt Sauce.

Okay, you're not going to get through five grocery bags of zucchini this way. One cup of zucchini? Not going to get you as far as hoped. So, I say, keep cranking these out. Crispy veg for dipping = a good movie day/night snack. Try it.

The sauce recipe is on the same page of A Little Something but rather than type it all out in proper format, let's go easy: Take a container of plain yogurt, mix in 1 or 2 tablespoons prepared horseradish. Ta da. That's sauce. Or, you know, use lemon yogurt for a bit of extra tang -- this sauce is what I put on roast beef sandwiches.

I may have to make this later this weekend, as I've eggs and breadcrumbs in the house from the great meatball experiment.

Speaking of... time to put the balls in the sauce.

But before that... how's about a giveaway?

The First Ever Take One Cookbook... Cookbook Giveaway!

Yes, I'm giving away a cookbook! In fact, I'm giving away this week's cookbook: my well-worn copy of A Little Something.

You can get up to four entries in the drawing. How? Leave a comment on this blog post with one of the following:

An appetizer you love to make.
A recipe from Take One Cookbook... that sounds really good to you.
A recipe from Take One Cookbook... that sounds appalling to you.
A link to your tweet or blog post wherein you tweet or blog about Take One Cookbook... in some way.

Each comment is one entry; don't put all four in one, or you'll confuse and confound me when it comes time to draw a winner.

Drawing will take place on Sunday, September 11, because we need a little happy on that day. Get your entries in by midnight Eastern on Saturday, September 10.

Cooking the Books: Dom's Mom's Meatballs

2011-09-03T12:23:00.001-04:00

It's day two of a four day weekend for me, and I've a clean kitchen and a non-over-stuffed fridge. This means...

Time to cook.

I wanted to chop, and I wanted to mix, and I wanted an excuse to eat pasta. So, I hopped on over to the grocer's and bought all the fixings for Dom's Mom's Meatballs, the quintessential meatballs from Dom DeLuise (and his mother).

Of course, there are in-the-moment variations: I upped the amount of parsley, because I couldn't bear the thought of using just a bit of a bunch, knowing I'd not use the rest of it before it went bad. I bought pre-seasoned breadcrumbs, feeling in part like I was a poseur, but also admitting that, damn it, really good seasoned Italian breadcrumbs are, in fact, really good. I grated my cheese (parmesan -- Mr. DeLuise doesn't specify, but, c'mon, ya know his mom's using parmigiano) because the stuff in a shaker jar just isn't good enough for a loving batch of meatballs. I didn't measure the cheese -- it was closer to 4 oz by weight than by volume. I used 1.5 pounds of ground beef, and 1 pound ground pork, mostly because I couldn't buy a smaller portion of pork, and so I thought my option was "double the recipe" or "just switch proportions." There's only two of us -- well, three if you count Puck the Corgi -- and we've a small little freezer, so making 40 massive meatballs seemed foolish at best.

The meat mixture is resting right now. Didn't take any photos during the assembly & mixing process, because my hands were busy, and dirty. Perhaps I'll ask Nick the Chefly Husband to take some pictures as the shaping process happens. If so, I'll post 'em here. If not, well... They're meatballs. I assume they'll be brown and lovely, and eventually covered in red sauce and served with penne.

And a lovely glass of almost-undoubtably-red wine.

Island Delights: Four Recipes, No Rum

2011-09-02T21:25:00.001-04:00

The whole concept of A Little Something is, really, party tidbits. Little bits of food to serve at parties. Little bits of food to soak up some wine or cocktails. Even the picture on the cover has a glass of wine.

So, you'll understand my dismay at the following group of recipes, all of which are clearly missing a vital ingredient:

Rum.

Rum.

Sure, sure, they'll say "add some light rum" but that's hardly how one writes a cocktail recipe. Tell me I'm wrong here.

Island Delights

Relax, sip, and enjoy. Add some light rum or a scoop of vanilla ice cream if you like. These drinks are excellent with nachos, flavored nuts, potato skins, guacamole, black bean dip, chips, and of course, your favorite something.

Makes 1 to 2 servings

Strawberry Banana Colada

1 banana
1/3 cup frozen strawberries
2 tablespoons canned cream of coconut
1/4 cup pineapple juice
1/2 cup ice

Piña Colada

1/4 cup canned cream of coconut
1/2 cup pineapple juice
1/2 cup ice

Island Paradise

1/2 cup frozen sweetened strawberries
2 tablespoons canned cream of coconut
1/4 cup orange juice
1/4 cup pineapple juice
1/2 cup ice

Strawberry Daiquiri

1/2 cup frozen sweetened strawberries
1/4 cup sweet-and-sour mix
1/2 cup ice

Place all ingredients in a blender and blend until smooth. Garnish with fresh fruit slices or wedges if desired.

A daiquiri is not a daiquiri if it doesn't include rum. Okay, purist might well say that a daiquiri isn't a daiquiri unless it's just rum, lime juice, and simple syrup. And coladas aren't coladas when they're just fruit.

Call 'em something else, please. "Island Paradise" is fine by me.

Or, call 'em Frozen Drinks. Some of my friends (Heather & Philip, of Picaroon Blog) used to host a Frozen Drinks Party every summer, where they supplied the booze and everyone brought frozen fruit, ice, and other add-ins. A good time, every year.

Okay, okay. I'll admit it. I don't tend to do frozen, blended cocktails. I like my margaritas on the rocks. I like my daiquiris in theory. But I'm being crotchety, and A Little Something has let me down on this group of recipes.

Henceforth, I'm going to pretend that these are Frozen Drinks, or Mocktails, or Fancy Drinks For Baby Showers And Children's Parties. I'm an information architect; labels are important. With the right label, I'll stop this recipe rant.

Chocolate Truffles with Kahlua and Pecans: This Is a Keeper

2011-08-31T23:05:00.000-04:00

We've been savory for far too long here on Take One Cookbook... (Yes, I'm conveniently forgetting the week of Jell-O.) It's time for something decadent, something sweet from A Little Something to help you roll into the holiday weekend.

And, really, when you're looking for decadent and sweet, nothing fits the bill quite so nicely as a boozy homemade truffle. They are really, really, really easy to make, but you don't have to let anyone know that. Just like in that old Rice Krispies commercial where the mom makes a big deal about making rice cereal marshmallow treats and the family believes that they were the hardest thing to make in the world, the ultimate expression of maternal love.

No offense meant to said marshmallow cereal squares -- they really are darned tasty. Heck, I had an R.A. back at American University who was completely mystified by my ability to crank out Rice Krispie Treats.

He'd be gobsmacked by today's recipe -- you, too, can leave people dumbfounded.

Chocolate Truffles with Kalua and Pecans

These elegant chocolates are a perfect accompaniment to your favorite coffee or espresso.

Makes 25

3/4 cup whipping cream
1 1/2 cups (12 ounces) semisweet chocolate bars, finely chopped
2 tablespoons Kahlua
1 1/4 cups finely chopped pecans

Line an 8-inch-square baking pan with foil. Set aside.

Bring the cream to a simmer, remove from the heat, and whisk in the chocolate until smooth and melted.

Whisk in the Kahlua. Pour the mixture into the prepared pan and freeze about 30 minutes, until just firm.

Cut the chocolate into 25 squares. Pour the nuts into a small bowl. Coat each square with nuts and roll into a ball.

Place the chocolates on a small baking sheet and chill until firm, at least 2 hours. Serve cold.

Try some of these combinations:

Substitute Grand Marnier for the Kahlua.

Substitute almonds or hazelnuts for the pecans.

If you made up a batch of kaluha a few weeks back, you can certainly use it here.

You also don't have to step near the stove. Really! Heat up that cream in the microwave, and you'll have an easier time all around. Don't even think of touching a double boiler.

If you're sharing these with people who might have nut allergies, for the love of all things, do not put nuts in your truffles. You can replace the nuts with crushed vanilla wafers, or even some puffed rice cereal. If you go the Krispie route, I'd recommend melting up some more chocolate in the microwave so that you can coat the truffles and make them extra pretty.