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12.21.2011

Lasagna Soup


What a perfect day for some "nice" soup! It's cold outside and some snow flakes have started to fall. I tried this recipe last year and it has become one of my favorite soup recipes! So, I came across it the other day and decided it was time to make it again. Alex helped me with the preparation and it turned out better than I remember! We both had seconds.
LASAGNA SOUP
1 Tbsp. olive oil
1 pound hot italian sausage
1 large onion, diced
2 large cloves garlic, minced
2 medium zucchini, halved and sliced
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
One 14.5 oz. can diced fire roasted or italian seasoned tomatoes
One 15 oz. can tomato sauce
32 oz. chicken broth
kosher salt & freshly ground pepper
1 package frozen spinach
1 c. mini Farfalle pasta - optional
ricotta cheese - optional
fresh basil chopped - optional
In a saucepan or stockpot heat the olice oil over medium heat. Add the sausage, onions, and garlic. Cook until sausage is browned and onions are softened. Add zucchini, spices, tomatoes and sauce, and chicken broth. Season with salt and pepper. Bring to a boil, then reduce heat to med-low and simmer for 15 minutes. Add spinach and pasta, if using, and continue to cook until pasta is done, about 7 minutes.
Mix ricotta cheese and basil together and use for garnish if desired.

11.08.2011

Homesick Texan Carnitas

Tonight for dinner Jeni decided to try the recipe for these carnitas that she saw on the Smitten Kitchen blog. We were talking about our love for mexican food and the lack of good quality recipes when dining out. I think we have found our new favorite! The method of cooking the pork was something neither of us had done before, and it yielded the most awesome results! The last part of the process is the most time intensive, but well worth it! Of course, having a large roasting pan on two burners really helped render the fat and crisp up the meat. We had some lime slices, cilantro (of course), avacado, queso fresco and salsa verde as options - along with the corn tortillas. We did not make the slaw but decided it would be a good addition next time.

11.02.2011

Rum Spritz


Dave's Holiday Cookie Fav

DOUGH
1 cup butter
1/2 cup sugar
1 egg
1/2 teaspoon salt
1 teaspoon rum extract
2 1/4 cups flour
food coloring

GLAZE
1/4 cup butter
1 cup powdered sugar
1 teaspoon rum extract
1 tablespoon hot water, or more if needed
food coloring

Directions:

1. Cream together butter and sugar. Add egg and rum. Work in mixture of flour and salt. Tint to desired colors.

2. Put through a cookie press. Bake 6-9 minutes at 400 degrees. Take out when they start to show a slight tint of brown.

3. Make glaze, tint to match cookies. Spread on cooled cookies, or put glaze in ziploc bag with the corner snipped and squiggle over cookies.

11.01.2011

The BEST Weeknight Chicken Pot Pie

Chicken Pot Pie with Savory Crumble Topping

This recipe relies on two unusual ingredients: soy sauce and tomato paste. Do not omit them. They don’t convey their distinctive tastes but greatly deepen the savory flavor of the filling. When making the topping, do not substitute milk or half-and-half for the heavy cream.

Filling

1 1/2 pounds boneless, skinless chicken breast and/or thighs
3 cups low-sodium chicken broth
2 tablespoons vegetable oil
1 medium onion, chopped fine (about 1 cup)
3 medium carrots, peeled and cut crosswise into 1/4-inch-thick slices (about 1 cup)
2 small celery ribs, chopped fine (about 1/2 cup)
Table salt and ground black pepper
10 ounces cremini mushrooms (baby bella), stems trimmed, caps wiped clean and sliced thin
1 teaspoon soy sauce
1 teaspoon tomato paste
4 tablespoons (1/2 stick) unsalted butter
1/2 cup unbleached all-purpose flour
1 cup whole milk
2 teaspoons juice from 1 lemon
3 tablespoons minced fresh parsley leaves
3/4 cup frozen baby peas

Crumble Topping

2 cups (10 ounces) unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
6 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
1 ounce Parmesan cheese, finely grated (about 1/2 cup)
3/4 cup plus 2 tablespoons heavy cream

1. FOR THE CHICKEN: Bring chicken and broth to simmer in covered Dutch oven over medium heat. Cook until chicken is just done, 8 to 12 minutes. Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.

2. FOR THE TOPPING: Combine flour, baking powder, salt, black pepper, and cayenne pepper in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces ranging from 1/2 to ¾ inch each onto parchment-lined rimmed baking sheet. Bake until fragrant and starting to brown, 10 to 13 minutes. Set aside.

3. FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add onion, carrots, celery, ¼ teaspoon salt, and ¼ teaspoon pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. While vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.

4. Heat remaining tablespoon oil in empty Dutch oven over medium heat until shimmering. Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes. Remove cover and stir in soy sauce and tomato paste. Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, about 5 minutes. Transfer mushrooms to bowl with chicken and vegetables. Set aside.

5. Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer, scraping pan bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper. Remove from heat and stir in lemon juice and 2 tablespoons parsley.

6. Stir chicken-vegetable mixture and peas into sauce. Pour mixture into 13 by 9-inch baking dish or casserole dish of similar size. Scatter crumble topping evenly over filling. Bake on rimmed baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes. Sprinkle with remaining tablespoon parsley and serve.

10.27.2011

Cincinnati Chili

So it's no secret that winter has descended upon Denver. It was 80 on Monday then we got 6 inches of snow on Wednesday and it will be back into the low 60's this weekend. We've welcomed the changing seasons with a lazy evenings at home and lots of fragrant comfort food and movies-on-demand by the fire. Last night we made Cincinnati Chili that was seriously out of this world. Our apartment smells of cinnamon and meat and it's pretty amazing. We managed to get away with leftovers on this one, but Dave was sure to stockpile what he could at work so that my brother won't get to it all. It's that good!

From Cook's Illustrated, Published February 1, 2005, Serves 6 to 8

Note: Choose a relatively plain tomato sauce-nothing too spicy or herbaceous. To warm the kidney beans, simmer them in water to cover for several minutes and then drain.

Chili
2 teaspoons table salt or more to taste
1 1/2pounds ground beef chuck
2 tablespoons vegetable oil
2 medium onions , chopped fine (about 2 cups)
2 medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons cocoa
1 1/2 teaspoons ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground black pepper
2 cups low-sodium chicken broth
2 cups water
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
2 cups tomato sauce
hot pepper sauce


Accompaniments
1 pound spaghetti , cooked, drained, and tossed with 2 tablespoons of unsalted butter
12 ounces sharp cheddar cheese, shredded
1 can red kidney beans (15-ounce), drained, rinsed, and warmed
1 medium white onion , chopped fine (about 1 cup)

FOR THE CHILI: Bring 2 quarts of water and 1 teaspoon of the salt to a boil in a large saucepan. Add the ground chuck, stirring vigorously to separate the meat into individual strands. As soon as the foam from the meat rises to the top (this takes about 30 seconds) and before the water returns to a boil, drain the meat into a strainer and set it aside.

Rinse and dry the empty saucepan. Set the pan over medium heat and add the oil. When the oil is warm, add the onions and cook, stirring frequently, until the onions are soft and browned around the edges, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper, and the remaining 1 teaspoon salt. Cook, stirring constantly, until the spices are fragrant, about 30 seconds. Stir in the broth, water, vinegar, sugar, and tomato sauce, scraping the pan bottom to remove any browned bits.

Add the blanched ground beef and increase the heat to high. As soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red and has thickened slightly, about 1 hour. Adjust the seasonings, adding salt and hot pepper sauce to taste. (The chili can be refrigerated in an airtight container for up to 3 days. Bring to a simmer over medium-low heat before serving.)

TO SERVE: Divide the buttered spaghetti among individual bowls. Spoon the chili over the spaghetti and top with the cheese, beans, and onion. Serve immediately.

10.26.2011

Ethel's Sugar Cookies

A classic recipe, originally found in Betty Crocker's New Picture Cook Book (1961). This was our base for the Halloween "pumpkin cookies" that we grew up making and decorating each October. The tradition lives on with my family.

Ingredients:

6 tablespoons vegetable shortening
6 tablespoons butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt

Directions:

1. Cream together shortening, butter and sugar. Add eggs and vanilla. In a small bowl, mix together flour, baking powder and salt. Add to butter mixture. Combine.

2. Chill 1 hour.

3. Roll out and cut. Bake at 400 for 6-8 minutes.

4. Decorate with orange frosting, M&Ms, licorice laces and candy corn.

10.24.2011

FREE Online Cooking Course

Last week, Dave and I decided to try out a free sample cooking lesson online. It was a lot of fun and we certainly learned some new facts and techniques. I found out about it through America's Test Kitchen's website when they started to tout their new Test Kitchen School that was launched last month. By the end of the lesson, you use many of the things you learned to make a large pan of cheese manicotti with a quick tomato sauce. Simple, yet delicious.


There was also an exercise in which you tasted six different kinds of canned tomatoes to train your palette in detecting certain flavors. In hindsight, I wish we would of done this activity, but in the interest of not buying a ton of tomatoes we would have likely just thrown away, we skipped over that part.


The free lesson was nice but I don't know if I would fork out that much cash and dedication to go through an entire series. (An eight week course on the Principal of Cooking costs $500!) We will definitely be trying out their free knife skills lesson when we get around to it.

Cap'n Crunch French Toast? The hell you say!

We did a little couch crashing while we were in Columbus this weekend, which means I got to enjoy free cable in the comforts of a friends home. When I had the TV to myself, I caught up on some cooking shows and came across the idea for Cap'n Crunch French Toast. When cooked properly, the crust is crunchy and caramelized and the inside is gooey and rich. I haven't stopped thinking about it so I found the recipe online and I'm going to make it for Sunday brunch. Then we will have to head up into the mountains to burn it all off! Sunday can't come soon enough.

"Based on a recipe from Guy Fieri’s book, Diners, Drive-ins and Dives: an All-American Road Trip! This celebrates the Blue Moon Café in Baltimore, Maryland. This is absolutely wonderful. My friend Eric, who loaned me this cookbook, slices the berries the night before and coats them with maple sugar and marinates them in the 'fridge overnight - this makes them quite succulent by morning!"

Ingredients

    • 3/4 cup heavy cream
    • 3 large eggs, lightly beaten
    • 2 tablespoons sugar
    • 1 teaspoon pure vanilla extract
    • 3 cups Cap'n Crunch cereal
    • 8 -10 slices bread, such as Texas toast or 8 -10 slices French bread
    • butter

    TOPPING

    • 1 cup heavy cream
    • 2 tablespoons confectioners' sugar
    • 1 teaspoon pure vanilla extract
    • 2 cups fresh seasonal berries, assorted

Directions

  1. In large bowl, mix together cream, eggs, sugar, and vanilla. Whisk until well combined.
  2. Crush cereal by placing in plastic storage bag and rolling over it with a rolling pin. Once it resembles cracker meal, transfer to a shallow dish.
  3. Moisten a couple pieces of bread in cream mixture until soft but not completely soaked. Allow excess liquid to drip off bread, then press into the cereal crumbs to coat evenly. Set on a sheet pan and repeat with remaining slices.
  4. Heat a large skillet or griddle over medium heat. Adding butter as needed, cook bread on both sides until it caramelizes, about 6 to 8 minutes total.
Topping
  1. In large bowl using a hand mixer beat the cream, confectioners’ sugar, and vanilla until soft peaks form.
  2. Dollop on top of the French toast and serve with the berries.

10.04.2011

Cajun Chicken, Sausage & Corn Stew

Taken from The Best Slow & Easy Recipes by the Editors of Cook's Illustrated, 2008.

This homey dish is usually served with a crusty, rustic loaf of bread to help sop up the sauce and plenty of hot sauce; you can also serve this over plain baked rice. We just ate it straight up.

6 ears corn, husks and silk removed (we used frozen kernels instead)
3 pounds bone-in, skin-on chicken thighs (8 to 10 thighs), trimmed
salt and ground black pepper
2 tablespoons vegetable oil
1 pound kielbasa sausage, sliced 1/4 inch thick (we used turkey kielbasa)
2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
2 medium onion, minced
2 celery ribs, minced
1/4 teaspoon cayenne pepper
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
3 1/2 cups low-sodium chicken broth
2 bay leaves
1/4 cup fresh cilantro leaves, minced

1. Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Working with one ear of corn at a time, stand the corn on end inside a large bowl. Use a paring knife to cut the kernels off the cob. Using the back of a butter knife, scrape any remaining pulp off the cob and into the bowl. Discard the cobs.

2. Pat the chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and brown on both sides, 5 to 8 minutes, reducing the heat if the pot begins to scorch. Transfer the chicken to a medium bowl. Repeat with the remaining 1 tablespoon oil and the remaining chicken; transfer to the bowl. When the chicken is cool enough to handle, remove and discard the skin.

3. Pour off all but 1 tablespoon of the fat left in the pot. Add the kielbasa and cook over medium heat until it begins to brown, about 2 minutes. Stir in the peppers, onions, celery, cayenne, and 1/4 teaspoon salt and cook until the vegetables are softened, 8 to 10 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the corn, scraping up any browned bits. Stir in the broth and bring to a simmer.

4. Add the chicken with any accumulated juices and the bay leaves and bring to a simmer. Cover, place the pot in the oven, and cook until the chicken is very tender but not quite falling off the bone, about 1 1/4 hours.

5. Remove the pot from the oven, transfer the chicken to a cutting board, and remove the bay leaves. When the chicken is cool enough to handle, remove the meat from the bones and shred into large pieces; discard the bones.

6. If the sauce is too thin, continue to simmer the stew over medium-high heat as needed to thicken. Off the heat, stir in the shredded chicken, cover, and let stand for 5 minutes. Stir in the cilantro and season with salt and pepper to taste before serving.

9.18.2011

The Great Sandwich-Eating Contest of 1938

Originally published in Family Circle Magazine in April of 1975, this classic story about the Lomax brothers, holds a special place in our hearts. I wanted a place to preserve it for the next generation and thought this would be the perfect place to do it.
A heartwarming story about a summer when times were hard, money was scarce and a sandwich-eating contest was the only way a boy could win a bike.

All the guys liked them, but it was forever a mystery to us how the two Lomax boys could be so fat. Their sisters weren't and not their folks. Glandular, it was said, and that didn't mean a lot to us at age 13 and thereabouts. We never saw them eat much. The thing was, of course, they didn't have much to eat. They were as poor as anyone I knew as a boy. While tree-cutting a huge maple, their father had been sideswiped, and his back was never right after that. No sooner would he get work than he'd be off again.We all had a soft spot for them and tried to be extra considerate when we had our wits about us, which was not always at age 13 and thereabouts. One of the few times in my life when I felt truly ashamed had to do with the Lomaxes. It may be, of course, I should have felt ashamed a few more times than I have. But, anyway, this one time was out at country camp, which was then set up at the far edge of the city. We used to ride across town on our bikes, out past the grain elevators and the dog pound and, finally, to the campgrounds, almost every chance we got during the year I'm remembering. It had to be at least a 12-mile ride to camp, but from a recent visit, seeing how things have shrunk compared to my recollections, it was seven miles maybe. For sure, it was far enough that the Lomaxes found it hard going, especially since they had just this one old bicycle between them. The way they managed was a system of sharing the like of which I haven't seen since. One would ride the thing for a block, or, if they were on the highway, the distance between two telegraph poles. Then that one would lay it down and start walking. The other, who had done the same thing a-ways back, would walk up, mount the bike and ride on past. They would keep trading off and on until they got to where they were going. You might think that with the bike being laid down all over the place, someone might try to take it. Nobody ever did. In fact once, when Little Lomax laid down the bike in a strange neighborhood, a man called after him, demanding that he not be leaving junk on his street corner. Little Lomax tried ignoring him, and the man ran after him halfway up the block. By then, of course, Big Lomax was pedaling by. Little Lomax explained to the man, who told him he still shouldn't be doing it, no matter what.

They had a hard time of it. We never called them by their first names. These were biblical and unusual, and the two had enough against them. In volume, they looked about the same, but the older and taller was called Big Lomax; the younger, Little Lomax. They called each other, simply, Brother. That bike of theirs was the most pitiful thing you would ever want to see going down the street, with black friction tape flapping from around the hard tires more places than not, rags tied on for seat padding and the frame all speckled with sand that had blown when they painted it with some awful orange paint they had found somewhere. Another thing that set them apart, as I remember, was that the rest of us had sleeping bags. In those days, one of the stores used to allow you to grind your own coffee, and the beans came to the store in big canvas bags. If you talked to the manager, you could buy the bags for 15 cents apiece. With three of these, a big needle and some bees waxed thread; you could sew together a heavy but functional sleeping bag. None of the rest of us were really poor, and in due time we could scrape up 45 cents. But when it came to sleeping out, the Lomaxes just had a couple of old quilts, each other and the hope it wouldn't rain. But the thing that shame keeps me putting off from telling has to do with the two boys having next to no food when they came to camp. Big as they were, it was common for them to have only a can of pork and beans to last both of them for the whole weekend. The rest of us always had plenty - more than what we would be eating at home, more than we needed. It was natural that we share with the Lomaxes. Though they never asked for a thing, it was just as natural that they came to expect and count on having a little of ours since we had too much. One spring evening, after making it to camp, we had set to cooking our supper over three little fires, as usual, with the Lomaxes still not there, them always taking much longer to arrive. This one time they were later than ever. We finished eating and they still weren't there. About that time a pathetic mangy old dog wandered in from who knows where, begging food, and George Wilson scraped out half a pot of macaroni and cheese onto the ground where it was grassy. The dog ate about one gulp, sniffed at it and walked away. That started us rolling with laughter at the sorry state of George's cooking. And wouldn't you know, Steve Hendersen, just making a joke, says, "Scrape it back in and give it to the Lomaxes." Then, unthinking, as kids are at that age, or as people are at any, we all laughed even more - except for Steve. He was looking past and behind us. I turned around, and there was Little Lomax, sweat pouring from his round face, limping with a sore foot, his bed-roll hanging off to one side with a dangling broken strap. No question in the world, he had heard. Almost everyone found a time to tell him we were sorry, that nobody had meant anything by it. Little Lomax said he knew and it didn't matter. But for the first time ever they didn't accept food from us, not that night nor the next day. Steve said, as sincere as he could make it, "Hey, help me eat this stuff, will you?" He had cooked a new pot of macaroni and cheese, special. "I'm really full." And Little Lomax said, "Me too," with a weak smile. "Can't help you." Someone else asked, "Would you try some of this for me, Big Lomax? I'm experimenting with a new recipe." And Big Lomax answered, "Brother and me aren't feeling good. Thank you just the same." They split their can of beans, eating off by themselves, and in the morning had an open-fire-roasted bullhead the caught in the creek. We felt miserable about it. Nothing we could think of helped. Back in town, they were as friendly as ever. We hoped the whole thing had blown over. But, three weeks later, when we went out to camp, they didn't show. At school Monday we asked them how come they weren't at camp. They said they had a vacant lot somebody promised to give them four bits to clean up and they sure weren't about to let that slip by. We let them know they were missed, at least, and how we expected to see them out the next time around.

I remember, it was that same Monday that the posters were up and everyone was talking about the contest. That coming Saturday there was going to be a sandwich-eating contest in each of the local parks, sponsored by the biggest and newest bakery in town. The rules were simple. You didn't need to bring a bread wrapper, like some of the kids were telling around. Anyone 15 or under could compete. A line would be started at three o'clock, and at four they would pass out sandwiches and have the contest. They planned to have enough sandwiches for everyone who showed up. But if they didn't, the rules specified, those first in line would be the ones to be in the contest. A gun was to be fired to start the eating. The first girl and the first boy through eating who stepped forward and whistled would be the winners. These two, one boy and one girl, would compete in the finals at the Empire Theater, downtown, for the city championships. Prizes in the local parks, to be awarded to each of the winners, were $1 bills. The grand prizes downtown were balloon-tire bicycles with chrome trim, speedometers, wheel-generator lights, rear racks and even horns. As you might guess, there wasn't a guy amongst us who didn't think almost immediately of the Lomaxes - right after, of course, he had thought for a while about how he would like to win that slick new bike for himself. The Lomaxes were certain to come to mind. We all knew how great it would be for them to get that bike. We knew, too, that they might have the special talent to win. That Saturday, we came together at Prindle Park no later than three and were thunderstruck to find a line a half block long already there ahead of us. We ran for the best places left, shuffling around to make sure that the Lomaxes were in the front. We maneuvered Little Lomax up forward. But Big Lomax sensed what we were doing and fell in behind me, making him the very last of our bunch. "Wonder what's going to be in them," George pondered, meaning the sandwiches. "Hope cheese," said Big Lomax, more talking to himself. "Or maybe bologna." "Probably just oleo," said someone down the line. "This thing's really going to cost them." "My cousin," added Steve, "heard from some guy who actually works for the bakery that they bought 20 cases of persimmon jam, special-made, without hardly any sugar." "Dirty," said someone else. "What's persimmon?" "Some kind of fruit that makes your mouth all wrinkle up." "Nahhh. They wouldn't do that. Wouldn't be good for business." "They got to do something to make it hard, don't they?" "Yeah. Just eating a sandwich ain't nothing." "Nerts! Trying to get it down before all these other kids is." From there, talk turned to technique, the technique of fast eating, then to some consideration of whether the girls might win out over the boys. We were on divergent views of first aid for people choking on their food when the cheers started going up. The trucks had arrived. Along with the bread truck there was one with speakers and, after the traditional crackle and clunk, a loud voice blared, "Well, kids, you really turned out, didn't you? And we can see there won't be enough of everything." The groan that followed was louder from behind us in the line. I leaned out and saw about as many back there as there were in front of us. "We had planned to have ice cream for everybody after the contest." Some kids groaned. Some cheered. "Tell you what we're goin' ta do. Now we will pass out the sandwiches as far as they will go. And then we will give the rest of you ice cream. That way I think everyone will get something. Now, that's the best we can manage. Okay?" Again - cheers, groans and boos. "Don't unwrap your sandwiches," the voice instructed as they started passing them out from big cartons pulled along on the grass behind them. "Not yet. We're going to dispense the ice cream before the contest." Peanut butter, the word spread down the line ahead of the sandwiches. I could see that they were reaching deep as they neared us. Next to me, Big Lomax crossed fingers on both hands. "Good luck, son," the man said, handing me the very last sandwich; then he turned the carton upside down for effect. "Sorry," he said to Big Lomax "Now, we want you to lead the rest of the young people over to where those ladies are setting up under that elm tree." I sort of held out my sandwich to Big Lomax, saying, "You do it. You know I'm a slow eater," which I am. "I like ice cream anyway," he told me, a big smile on top of his disappointment, and lumbered along with the man toward the table with the ice cream containers. For half an hour I held the wax-paper-wrapped sandwich, watching them endlessly dip cones through the milling crowd of grown-ups that had gathered. Then, suddenly, the speaker shouted, "Everybody - ready! On signal, start when you hear the gun. The first boy and the first girl to step forward and whistle will be our winners. Those men with the red armbands are the judges. "Ready, set," he warned, then - "Bwammm!" A carbide cannon just the other side of the broad lilac bush behind us scared me half to death. George Wilson dropped his sandwich on the ground and came up with a few words I hadn't heard before. On my first bite I leaned out to look at Little Lomax. He was starting on his second. I never ate so fast before or since; but with me only half done, there he was, Little Lomax, shuffling out from the line and whistling away like for a dog. And we were cheering our heads off. Then it hit us that back there at the end of that long line, no judge was looking in our direction. We yelled. But everybody was yelling. No one could hear what we were saying. And the judge nearest us still wasn't looking our way.

The thing that saved the day, three women from the crowd who had seen the truth of it all grabbed hold of the judge, waved their arms and pointed toward Little Lomax. Right away he looked like a man who favored living. He tried smiling and, as though he knew it all the time, jogged over to raise Little Lomax's hand in the air as we cheered. I remember seeing Little Lomax in the neighborhood the afternoon of that next Saturday, the day of the second contest. A dozen kids, all sizes, were crowded around him. "What have you been doing to get ready?" someone asked. "Did you eat anything today?" "No," Little Lomax answered. "Not since last night." "Gee, that must be hard," a little girl exclaimed. Little Lomax shrugged, "Not when nothing's there," he answered, frankly, but so softly that no one paid much attention. After changing to my good clothes right after supper, I remember sitting on the back steps for just a few minutes before riding the bike downtown to the theater where the contest was being held. And I prayed some. I didn't pray a lot or very often, but I did about this. It wasn't that I was asking or pleading, as I recall, but just kind of calling attention to how keen it would be if the Lomaxes could have that new bike, and how this might make up for the way we had hurt their feelings at camp. The guys came together at the racks in front of the Empire in time to go in and see the feature before the contest took place. Big Lomax was with us and one of his sisters. Little Lomax was supposed to meet with the other contestants at the side door later on in the evening. I have no recollection of the show or what it might have been about. But I vividly remember a tuxedoed emcee coming on fast as the curtain creaked across the screen and the bright footlights came up. Then a big cardboard carton - like the ones we had seen in the park - was hauled out, obviously heavy, and sandwiches were passed out up and down the line. "Cheese this time," one of the contestants informed the audience, and everyone laughed. The wax paper was discarded and quickly picked up by an attendant; the contestants waited, bare sandwiches in hand. The starting gun was fired, this time a small blank pistol, and, with an ease approaching nonchalance, Little Lomax took his first bite. Some of the kids were cramming it in at a frantic rate that was hard to believe possible. The tallest boy in the line rolled his into a ball and put it all into his mouth at one time. Little Lomax, I thought to myself, doesn't stand a chance. He was just munching along, the same comfortable, appreciative way I had seen him eat a dozen times before at camp. A girl with one long red braid over her shoulder jumped forward trying to whistle. The attendant shook his head at her, tapping the side of his face to call attention to her one cheek, obviously still puffed wide with food. One boy choked, had to be slapped on the back, dropped part of his sandwich and was disqualified. Another, with close-cut black hair, was working his jaws up and down with his hands, trying to chew as fast as possible. When my eyes came back to Little Lomax, I couldn't believe it. He was licking the ends of his fingers almost daintily, a habit of his. "Whistle! Whistle!" I screamed and was joined by everyone around me. "Whistle!" He did, about one second before the tall kid, and we yelled, deliriously, jumping up and down and pounding each other on the shoulders. It died down and then started all over again when they rolled the bicycles out on the stage and took pictures of them with the winners. I grabbed Steve Henderson's arm next to me as we moved toward the aisle. "Cripes, we got to do something. Something," I told him. "Maybe have a party to celebrate. Let's try to get those leftover sandwiches." And against the solid mass of people leaving, I started squirming through the crowd toward the stage, pulling Henderson's arm along with me. The emcee told us we could have them as far as he was concerned. I stopped listening when he said, "But..." And not waiting for someone to say different, Steve and I took the big box down the aisle and out. From the weight, there had to be another 50 sandwiches in there, I figured. When the guys outside saw the box, they were ready to empty it on the spot. Steve declared that it was for a party at Lomaxes'. The three who had already taken sandwiches put them back. "Okay?" I aimed the question at Lomax's sister, not looking at Big Lomax. "About the party?" "Sure," she said, all smiles. "I've got some soda mix we can make to drink. Two envelopes." "I'll get ice," said George Wilson. "Count on me for that. Okay?" His grandfather ran the icehouse three blocks from the Lomaxes'. And off we went, Lomax's sister riding my bike so she could get there ahead of us and make the soda. Steve hadn't brought his bike, and he and I carried the box between us holding onto holes in the flaps that we had poked for handles. By the time the party in Lomaxes' front yard started, it was dark, but they lived on a corner, and there was a bright street light on the electric pole. And it was a warm night. Someone brought over lemons and sugar to stretch the tub of soda, and George came through with most of the 25-pound block of ice he had carried the three blocks in a gunnysack. Of course, everybody was exuberant about Little Lomax's bike. Neighbors, even grown-ups, came over to admire it. He had it up on that broken-down front porch; with him just sitting there cross-legged looking at it like he couldn't believe it was real. Word passed amongst the guys that no one should take more than one sandwich. When Steve took his, he tore it in half. We nursed it along between the two of us, making it last. "Hey, Little Lomax," George shouted at him. "You're going to ride it sometime, aren't you?" And everybody quieted down to see what Little Lomax was going to say. "I rode it all the way home," he answered with a tight smile that was on the verge of turning into laughter he was so happy. "Yeah, Little Lomax, give it a ride," said someone else. "You won't hurt it. Not just getting the tires dirty." "Ride it! See if the wheels go round." "Ride it..." He pushed up from the proch to his feet like a shy movie star. All eyes on him, he flipped the stand back into place with his toe and eased the bike down the rickety steps. "Boy, that is a swell bike. Really keen..." kids said. But halfway to the street he stopped short, as though he had only then remembered the very best thing of all. The smile held - there in the dimness of the street light - but it was a different smile. "Brother?" he called out. Big Lomax ambled closer. "Your turn," declared Little Lomax. "No, thank you," said Big Lomax. "Go on," he encouraged, "Ride your bike." "Half yours, Brother." "How do you figure? You won it. All yours." "You could have beat me." Big Lomax didn't answer. "You know it," said Little Lomax. "You could've." Big Lomax pursed his lips and thought on it - maybe six, seven seconds. He didn't disagree either. Just gave Little Lomax a one-armed bear hug and then rode the bike off down the street with 30 kids running alongside. Big Lomax's following was even larger as he came back into view riding up the street, and I was worried about the food holding out. But then neighbors began bringing over more things. The man from the corner store brought down a whole case of grape juice. A big crock half full of caraway-seed cookies came from across the street. The old lady next door, who we had always thought was so crabby, brought over a breadboard piled high with slices of fresh-baked bread and set it on the corner of the porch along with a saucer of white oleo. And it kept coming. There was so much good stuff to eat that, when it was finally time to leave, at least a dozen sandwiches were still in the bottom of that big carton. I remember the warm satisfaction I felt as we set it inside the Lomaxs' screen door. There never was a better party. And during the months to follow, it was a joy each time we saw one of the Lomaxs on that new bicycle. Funny, we had thought they didn't have much ... but we were wrong. Even before they had the bike they had a lot. They had each other. We were sorry all that summer that they never came back to camp.

9.13.2011

"I don't know what she put in her chicken tetrazzini but Paul looove it."

Preface: Watch this video.

Reduced-fat Chicken Tetrazzini - Cook's Country

12 ounces boneless, skinless chicken breasts, trimmed of all visible fat and cut into 3/4" pieces
2 tablespoons soy sauce
1 slice hearty white sandwich bread, torn into quarters
7 tablespoons grated Parmesan cheese
2 1/4 teaspoons salt
3/4 teaspoon pepper
5 ounces spaghetti, broken in half
2 tablespoons all-purpose flour
1 tablespoon unsalted butter
8 ounces white or cremini mushrooms, trimmed and sliced thin
1 onion, chopped fine
1 cup frozen peas
1 cup low-sodium chicken broth
2 tablespoons dry sherry
2 ounces Neufchatel cream cheese

Combine chicken and soy sauce in zipper-lock bag and refrigerate for 30 minutes to 1 hour. Pulse bread, 2 tablespoons Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until finely ground, 8 to 10 pulses.

Meanwhile, adjust oven rack to upper-middle position and heat oven to 400 degrees. Bring 2 quarts water to boil in large saucepan. Add pasta and 1 1/2 teaspoon salt and cook, stirring often, until just al dente. Reserve 1/2 cup cooking water, then drain pasta and return to saucepan. Toast flour in 12" skillet over medium heat, stirring constantly, until just beginning to brown, about 5 minutes. Whisk flour into reserved cooking water; set aside.

Melt butter in now-empty skillet over medium-high heat. Add mushrooms, onion, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper and cook until browned, 6 to 8 minutes. Stir in peas and add mixture to saucepan with pasta.

Add broth and sherry to now-empty skillet, scrapping up browned bits. Stir in reserved flour mixture, cream cheese and remaining 5 tablespoons Parmesan and bring to boil, whisking until smooth. Add chicken and simmer until exterior of chicken is opaque, about 1 minute. Add chicken mixture to pasta mixture and toss until combined. Scrape into 8" square baking dish and top with bread crumb mixture. Bake until golden brown, 12 to 14 minutes. Let cool on wire rack for 10 minutes. Serve.

8.11.2011

Olive Oil Cake a la Sweet Basil & Honeyed Pine Nut Ice Cream

Our 2nd choice from the Jeni's Ice Cream book was a dandy! You all need to try this, I was surprised at how much we both loved it. It almost seems like a butter brickle, in the way that you have a lot of creaminess with small little sweet bits every now and then, but with a totally unique taste.  Interestingly though, both of us thought we could use even more basil flavor and Ashley's brother and mom didn't like it that much at all and wanted less. The olive oil cake was good but to be honest, we made it more than a day ahead of time and that dried it out more than I would've liked. I would make it again though, at it's freshest I'm sure it's better. It was a great summer treat all in all.


2C Whole Milk
1T + 1t cornstarch
1.5oz (3T) cream cheese, softened
1/4t fine sea salt
1.25C Heavy Cream
2/3C sugar
2T light corn syrup
A large handful of fresh basil leaves roughly torn into small pieces
1/3C Honey Pine Nuts (see below)



Honey Pine Nuts: (makes about 1 cup)
1C Pine Nuts (or other nut if you like)
2T light brown sugar
2T honey
1T unsalted butter, melted
1/4t fine sea salt

Preheat oven to 350. Combine nuts with the remaining ingredients in a bowl, tossing to coat. Spread out on a baking sheet and bake for 8 mins. Stir and bake for another 5-6 mins, stirring twice; the nuts should look bubbly and somewhat dry. Remove from the oven and let cool completely, stirring the nuts every couple mins to break them up.

Ice Cream 
PREP: Mix 2T of the milk with the cornstarch in a small bowl to make a slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.

COOK: Combine remaining milk, the cream, sugar and corn syrup in a 4 qt saucepan, bring to a rolling boil over med-high heat and boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over med-high heat and cook, stirring with a heatproof spatula, until slightly thickened about 1 minute. Remove from heat.

CHILL: Gradually whisk the hot milk into the cream cheese until smooth. Add the basil. Pour the mixture into a 1 gallon freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 mins.

FREEZE: Strain out the basil. Pour the ice cream base into the frozen canister and spin until thick and creamy. Pack the ice cream into a storage container, folding in the honey pine nut pralines as you go. Press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hrs.

Opah!!

8.08.2011

Pasta Palooza



Wendy & I decided to make some fresh pasta to go with the pesto she whipped up. We used 1 c. of Semolina flour, 3 c. of all purpose flour and 6 farm fresh eggs. Reminiscent of knee high stockings, we hung the sheets of pasta on hangers to dry. Sending them through the pasta machine a second time, out came the ribbons of fettuccine. We had an epic poolside meal, not soon to be forgotten!

8.02.2011

Support Your Local Farms

Dave and I just bought into a Community Support Agriculture (CSA) program today at Grant Family Farms just north of Fort Collins. I've been wanting to do this since I lived in DC, but could never justify the purchase when I was living by myself. Imagine my delight when I found some local, family-owned sustainable farms that offer shares for singles, couples or families and covering everything from mushrooms to flowers and guinea fowl to artisan bread. Even more, Colorado has an extra long growing season so I will get a goodie box once a week until mid-December!

They let you buy a work share for $90 off the share price if you pledge to do a minimum of eighteen hours of manual labor on the farm. I jumped at this opportunity... besides, it will make up for the fact that I can't have a garden in this apartment complex and I'll learn lots of new things.

Every Wednesday I go to a home a few miles from our apartment to pick up my box of just-picked veggies and a half-dozen eggs. I will probably need some suggestions on what to do with a lot of these ingredients, but I'm so ready for a challenge in the kitchen. Here's what this weeks shares look like:

Single Share: Lettuce, kale, cabbage, garlic, broccoli, beets, summer squash
Couple Share: Chard, green onions, lettuce, kale, cabbage, garlic, broccoli, beets, summer squash
Family Share: Chard, cilantro, parsley, green onions, lettuce, kale, cabbage, garlic, broccoli, beets, summer squash
Single Fruit Share: 1 bag of peaches
Double Fruit Share: 2 bags of peaches
Bread Share: Multi-grain seed bread
Mouco Cheese Share (one round/share): Truffello
Haystack Goat Cheese Share (one log/share): Applewood smoked
Windsor Dairy Cheese (one block/share): McIntyre Jack
Mushroom Shares: Either oyster or shiitake

Anyone have any suggestions on what I can do with kale? That's a new one for me.

7.28.2011

Lighter Stuffed Mushrooms

A dear friend of mine just asked me for a stuffed mushroom recipe she could use for an upcoming party. Here is one that we've tried that we really liked. Even better is that it's a lighter version with a third less calories and a fifth of the fat per serving as the more classic version so you can stuff your face a few extra times.

Stuffed Mushrooms - The Best of Cook's Illustrated Light - Makes 30 mushrooms, serving 10

Note: The mushroom caps shrink significantly as they cook, so be sure to buy ones that are 11/2 to 2 inches wide. To prepare the mushrooms up to 2 days ahead, roast the caps and stuff them, but do not top with the reserved Parmesan. Arrange the unbaked stuffed mushrooms on a plate, wrap tightly with plastic wrap, and refrigerate. To bake, transfer to a foil-lined rimmed baking sheet, sprinkle with the Parmesan, and bake as directed in the recipe. You do not need to increase the cooking time.

MUSHROOMS
30 (11/2 to 2 inch wide) white mushroom caps, wiped clean
1 tablespoon olive oil
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1/4 teaspoon salt
pinch ground black pepper

FILLING
1 teaspoon olive oil
2 large shallots, minced (about 1/2 cup)
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
12 ounces white mushrooms, wiped clean and chopped fine (about 2 cups)
1 tablespoon fresh minced thyme leaves
salt
2 tablespoons dry sherry
1 tablespoon white wine vinegar
1/2 cup fresh bread crumbs (crushed up stale bread - not the pre-packaged kind)
1 ounce Parmesan cheese, grated (about 1/2 cup)
ground black pepper

1. FOR THE MUSHROOMS: Adjust an oven rack to the middle position and heat oven to 450 degrees. Line a large rimmed baking sheet with foil. Toss the mushroom caps with oil, garlic, salt, and pepper, then lay gill-side down on the prepared baking sheet. Roast the mushrooms until they release their juices, about 20 minutes. Flip the caps over and continue to roast until the liquid has evaporated completely and the mushrooms are brown all over, about 10 minutes longer. Remove the mushrooms from the oven, flip gill-side down, and set aside to drain any excess moisture whole preparing the filling (Do not turn off the oven.)

2. FOR THE FILLING: Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the shallots and cook, stirring often, until softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the chopped mushrooms, thyme 1/2 teaspoon salt and cook, stirring often, until the mushroom mixture is dry, about 6 minutes. Stir in the sherry and cook until absorbed, about 1 minute. Off the heat, gently stir in the vinegar, bread crumbs, and 6 tablespoons of the Parmesan; season with salt and pepper to taste.

3. TO ASSEMBLE: Flip the roasted mushroom caps gill-side up and spoon about 1 teaspoon of the filling into each cap. Top each mushroom with a pinch of the remaining 2 tablespoons Parmesan. Bake the mushrooms at 450 degrees until the cheese has melted and the filling is warm, 10 to 12 minutes. Serve immediately.

7.27.2011

Dill Potato Salad

Jeni seems to have more than a bumper crop of dill these days and Dave recommended that she try this potato salad which incorporates dill three different ways. When I met him and asked him what his favorite foods were he listed Mel's potato salad saying it could never be topped. He has since declared that this is his new favorite.

Dill Potato Salad, Cook's Country June/July 2011 - Serves 8

Note: Use both dill stems and chopped leaves (sometimes called fronds) in the herb sachet. Grey Poupon is our favorite brand on Dijon mustard.

1/4 cup white wine vinegar
3 tablespoons minced fresh dill plus 1/2 cup leaves and stems, chopped coarse
3 pounds Yukon Gold potatoes, peeled and cut into 3/4 inch pieces
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
3 scallions, green parts only, sliced thin

1. Combine vinegar and 1 tablespoon minced dill in bowl and microwave until steaming, 30 to 60 seconds. Set at room temperature until cool, 15 to 20 minutes.

2. Meanwhile, place chopped dill inside disposable coffee filter and tie closed with kitchen twine. Bring potatoes, dill sachet, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes.

3. Drain potatoes thoroughly, then transfer to large bowl; discard sachet. Drizzle 2 tablespoons dill vinegar over hot potatoes and gently toss until evenly coated. Refrigerate until cooled, about 30 minutes, stirring once.

4. Whisk mayonnaise, sour cream, remaining dill vinegar, mustard, 1/2 tablespoon salt, and 1/2 teaspoon pepper together until smooth. Add dressing to cooled potatoes. Stir in scallions and remaining 2 tablespoons minced dill. Cover and refrigerate to let flavors meld, about 30 minutes. Season with salt and pepper to taste. Serve. (Can be refrigerated for up to 2 days.)

7.21.2011

Shhh... It's a Surprise.

Daver is having a terrible day at work. I got a text this morning, that despite eight hours of work, he feels like nothing has been accomplished. He said he just wanted to go home and check out for awhile.

My solution: ice cream! Little does he know, Jeni Britton Bauer of Jeni's Splendid Ice Creams just released a cookbook of over 100 of her most favorite flavors and accoutrement specially modified for home ice cream makers. That last part is the kicker, because anyone who has tried knows that more often than not, large batch ice cream recipes don't convert well for the at-home cook and you end up with either an icy gritty ice cream or a gooey sloppy mix that eventually turns into the former.

I can't wait to go home and give it to him. Unwarranted and completely unexpected surprises are the best. And now we will have something to turn to when he moans over how much he misses Jeni's. (Available at BN.com for $15 plus free shipping and an additional 6% cash back if you go through ebates.com - just ask me for an invite.)

7.18.2011

Summer Peach Cake

We made this cake when the parents were in town and it was a huge hit. We topped it with homemade vanilla custard and, in my opinion, that was the only way to go. As with most Cook's Illustrated recipes, there are a lot of steps, but each one is worth it in order to achieve that perfect balance and texture.

Summer Peach Cake - Cook's Illustrated, July & August 2011 - Serves 8 to 10

Note: To crush panko bread crumbs, place them in a zipper-lock bag and smash them with a rolling pin. If you can't find panko, 1/4 cup of plain, unseasoned bread crumbs can be substituted. Orange liqueur can be substituted for peach schnapps. If using peak-of-season, farm-fresh peaches, omit the peach schnapps.

2 1/2 pounds peaches, pitted and cut into half-inch-thick wedges
5 tablespoons peach schnapps
4 teaspoons lemon juice
6 tablespoons plus 1/3 cup granulated sugar
1 cup all-purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup packed light brown sugar
2 large eggs
8 tablespoons unsalted butter, melted and cooled
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
1/4 teaspoon plus 1/8 teaspoon almond extract
1/3 cup panko bread crumbs, crushed fine

1. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.

2. Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in a bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees.

3. Spray 9-inch springform pan with vegetable oil spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined.

4. Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining peach batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugars is moistened. Sprinkle sugar mixture evenly over top of cake.

5. Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack; cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.