Thursday, July 28, 2011

Perfect Guacamole

A few weeks ago, we celebrated the "completion" (still not finished) of the new covered patio by having a few gal-pals over. The pavers are still not done. But, since the roof was complete, the floor was laid down enough to put out the new furniture and most importantly, the ceiling fans were hung...we had our first of many social gatherings. Let me count....Me, Trina, Brenda, Michelle, Christina and Lahli...that's 6 ladies and of course the man of the house, Matt. The boys were tucked in bed for the night.

Since it would be oh-so-anti-southern-living to invite friends over and NOT have something to nibble on, I made a few noshes. The wine was chilled. The cookies were baked. The fruit tray arranged.

Okay, okay, okay...I'll admit it. The only thing I made from scratch was my Perfect Guacamole. Who are you? The foodie police? {smiles innocently}

Okay, okay, okay...I didn't have everything I needed for my standard recipe so I had to improvise. It was still addictive and not a single bite was left in the bowl. And since you asked so nicely, I'll give you both recipes! I know, I am generous to a fault. :-)

Perfect Guacamole

Ingredients
6  medium avocados
1/4-1/3 cup fresh lime juice (4-6 fresh juicy limes)
1/2 small red onion; diced, rinsed with cold water, patted dry*
1-2 cloves garlic; minced
2 Roma tomatoes; deseeded and diced
1 tablespoon fresh cilantro; chopped
1/2-1 Serrano chili; deseeded and minced*
salt and pepper

Equipment
citrus juicer
small strainer
liquid measuring cup
large mixing bowl
knife
cutting board
fork or potato masher
garlic press (optional)

Directions
- Set the strainer over the liquid measuring cup and juice the limes.
- Prep the onion, tomatoes, chili, cilantro and set aside.
- Sprinkle the minced garlic with some salt and scrape the blade of your knife across the garlic and salt repeatedly to create a paste. You can also use a garlic press, if you have one.
- Peel your avocados and dice them up.
- Add 1/4 cup lime juice to the mixing bowl.
- Add half of the diced avocados; mash them up with a fork or potato masher until creamy.
- Add the remaining avocado to the bowl; sprinkle a little more lime juice on top and toss to combine.
- Add the remaining ingredients, season with salt and pepper
- TASTE. Don't skip the step. Don't cross your fingers and hope it's good. TASTE IT.
- If you need to, adjust the seasoning.
- To help prevent oxidation (turning brown), cover the surface of the dip with plastic wrap.

This recipe is best if allowed to sit in the fridge and get all married up for at least 2 hours. Devour with chips. YUMMOLOGY!

* The reason I suggest dicing and rinsing your onions is because this will take away some of the sharp bite from the onions caused by the sulfur compounds. Be sure to dry them in a paper towel to prevent your dip from getting watery.
*You can substitute a jalapeno pepper for the Serrano for less heat. Or simply omit the chili all together if you are wimpy, wimpy, wimpy!
* You can also add some of your favorite hot sauce if you don't have any peppers but not salsa...it will turn your dip brown. Red and green don't mix.

Still Great Guacamole (changes made in red

Ingredients

6  medium avocados
1/4-1/3 cup bottled lemon juice (I know, I know, I know... this is just for emergencies)
1-2 cloves garlic; minced
8-10 cherry tomatoes; deseeded and diced (it's what we had growing in the garden)
1 tablespoon fresh parsley; chopped (also in the garden) 
1/2 teaspoon cumin powder
salt and pepper

Follow the directions above for mashing and mixing. 

Monday, July 25, 2011

A rainbow of gazpachos

This Saturday I taught a private lesson with a really nice Mom and her 10 year old son. The mother requested one recipe for herself and the rest were for her son. Apparently she has been searching for the perfect gazpacho recipe to fit in with her raw vegan lifestyle. When she asked if we could create a gazpacho with no bread or oil I was totally intrigued. We decided to include two recipes, a classic tomato and a less traditional green one.

I have to admit something. I really thought the green gazpacho recipe was going to be dreadful. However, upon tasting it, I was knocked out of my socks by the delicious subtlety of flavors. None of the raw vegetables overpowered the other. They all complimented one another like the perfect accessories to a classic sundress. The addition of sherry vinegar really helped to turn up the sparkle on the palate without making your lips pucker.

We blended the vegetables in a high-powered Vitamix blender. The result after sitting for a few minutes was a separation of the juice and an ethereal green foam worthy of a dinner at Emerald City in the legendary land of Oz. We poured the soup into white ramekins and spooned the foam on top.  Then we garnished with some finely diced peeled cucumber and a leaf of cilantro. Elegant is the only word I can think of the describe the finished product. I really should start carrying my camera around with me again. You never know when you might want to capture a magical recipe.

That brings me to Sunday. Since my curiosity was peaked, I ended up spending a couple of hours researching the many forms of gazpacho. I discovered that gazpacho recipes came in nearly every color of the rainbow....red, green, peach, pink and white. I was most fascinated by the cantaloupe gazpachos garnished with crispy prosciutto. The resulting soup was an innocent pale peach hue. The watermelon recipe produced a blushing pink product. I also love the idea of creating a light, health-boosting dessert gazpacho with a blend of berries, melons and juicy fruits. One of my co-workers described the traditional Spanish version of White Gazpacho as a sweet whisper of chilled refreshment on a hot summer day. It includes almonds, green grapes and cucumbers. It seems you are only limited by your own imagination when it comes to these super cool blended soups.

The best tip I discovered for making the famous creamy Andaluz tomato based version was on the America's Test Kitchen website. They suggest salting the vegetables and allowing them to expel some of their juices for one hour before blending. In addition, they tell you to soak the bread in the collected vegetable juices instead of using water to thin the soup. Lastly, their recipes instructs you to stream the oil into the blender while it's running to create an emulsion. This produces a creamy, silky soup that is not oily at all. All great tips but I wouldn't expect anything less from ATK.

Below is a modified version of the Green Gazpacho recipe we made in the private lesson. I made changes based on my research and made it extra rich with the addition of avocado. Enjoy!

Creamy Green Gazpacho

Ingredients


  • 2 cups coarsely chopped seeded peeled cucumbers




  • 1 cup chopped romaine lettuce 




  • 1/2 cup coarsely chopped green bell pepper




  • 1/4 cup coarsely chopped green onion




  • 1 garlic clove, minced




  • 1-1/2 teaspoons of kosher salt




  • 2 tablespoons Sherry wine vinegar 




  • 1 tablespoon coarsely chopped fresh cilantro




  • 1/2 avocado, diced




  • Reserved juices




  • 2 tablespoons olive oil




  • salt and pepper to taste




  • Garnish: finely diced cucumber and avocado, olive oil and fresh chives 




  • Directions

    Place first five ingredients in large colander set over a bowl. Toss the vegetables with kosher salt. Allow the vegetables to drain for at least one hour at room temperature. Add all the vegetables to a blender and process with some of the reserved juices. Add the vinegar, cilantro, diced avocado. Blend on high until smooth. Slowly pour in additional juices if needed to create desired consistency. With the blender running, drizzle the olive oil in constant stream to create a creamy emulsion. Taste and adjust the seasoning with additional salt and pepper. Chill soup for at least an hour or over night to develop flavors. If the soup separates, simply blend the soup just before service. Garnish with cucumber, avocado, olive oil drizzle and chives. 


    Variations

    • substitute the lettuce with spinach or arugula 
    • substitute the cilantro with basil or parsley (Italian or curly)
    • substitute the Sherry vinegar with red wine vinegar
    • add grilled shrimp, crabmeat or scallops to the garnish 
    • use a food processor and pulse vegetables if you want a chunky version 


    Resources: America's Test Kitchens - http://www.americastestkitchen.com/recipes/detail.php?docid=25343

    Thursday, July 21, 2011

    A bacon love letter

    Dear beloved Bacon, 

    Thank you so very much for making the ultimate sacrifice for me.  I really appreciate your salty, meaty, smokey, crispy deliciousness. You make my mornings brighter and my taste buds joyous. You give me energy to last for entire morning. If you are ever an option for lunch or dinner, the answer is an definite, "Hell yeah!" You are forever welcome in my tummy for a snack...day or night. 

    I love the way you play so well with everyone you meet. Sandwiches, salads, pasta, potatoes, pizza, soups, other meats...they all adore you. It doesn't end with the savory folks either. I know you and maple syrup have been lifelong lovers (I promise I am not jealous). Cupcakes, pancakes, chocolate, truffles, doughnuts...fall instantly in love whenever you are near. No matter the recipe, you always elevate the mundane to stratospheric heights. 

    The truth is...I need you! Please don't ever change. You are perfect just the way you are. I never want to imagine a world where bacon feels it needs to be "skinny". Every time I smell your intoxicating fragrance, my brain screams, "Yes, YES, YES!!!" 

    In short, dear bacon, thanks for making this life a more delicious place. Until we meet again (hopefully tomorrow morning). 

    All my love, 
    Amanda 

    Wednesday, July 20, 2011

    Crash and Burn in Teens Camp

    You may or may not know that I am a Culinary Instructor for Sur la Table here in Houston, TX. We offer two weeks of cooking and baking camps for kids and teens during the months of June, July and August. I taught the kids camp both weeks in June. This month I taught the first week of kids camp and the second week of teens camp. This week has already given my sanity a run for it's money. Let me tell you all about it.

    The class of 11 is comprised of 10 girls and 1 lone guy. The group is actually pretty well behaved. Of course, I have to stop occasionally and stare at a couple of girls until they get the hint that I am talking and they need to listen. This is to be expected. We are blessed to have a real live "Hermione" in the class who actually speaks French. Her name is Catherine and she is a very smart young lady whose enthusiasm makes me chuckle. Her hand shoots into the sky like a rocket with every question or request for help. We even have a tiny strawberry blonde girl named Amanda (just like me) who I wish I could carry around in my pocket. She is too cute for words. I thought perhaps that the two oldest girls who are best friends might be a problem but they work well together and apart. So, as far as teens go, this is good group. Sanity still in tact.

    We have two hours to complete a minimum of 4 recipes. Often times the recipe has several components so, it's more like 6-9 recipes in two hours. What's a teacher to do? Now add in the fact that this week I have only one assistant (I can hear my sanity start to fracture and feel my left eye begin to twitch). I really need one person to be on the dishes nearly all the time. The second assistant needs to be either helping one of the two groups or listening to me. I need support to tend to needs like checking the ovens and stove tops, finding equipment, cleaning sudden messes or tending to boo-boos. I was really lucky for the last 3 weeks of camp. I had the dream team of Mrs. Terry and Miss Danielle. They rock and make my life so much easier. They are both the definition of team players.

    Yesterday was...well to put it bluntly...a disaster. I am not opposed to recipe failure. It's an excellent teaching moment. I tell my students that if they did it perfectly the first time then they didn't really learn anything. I also encourage them by letting them know that the skills are difficult even I make them seem easy. It should look simple when I do it because I've done it 1,000's of times (yeah I am that old). In addition, true learning should be slightly frustrating. It means your brain is building new grooves and that is a very good thing. However, when you are one woman down and the only assistant you have really doesn't want to be there, it frazzles my nerves.

    Day two of camp, I broke the kids up into three groups to ensure all the recipes were complete in the time allotted. Two teams of two worked on making the vanilla custard for our frozen pudding pops. Another group of two girls worked on making cinnamon lollipops. The last group of five worked on the 4-step nectarine wontons. In spite of my best efforts, things went terribly wrong. I didn't want 11 kids standing around watching a pot boil. Bored kids equals mayhem. However, that left me feeling like a woman with a split personality as I tried to give three groups with the different recipes the attention they needed. Insert mild chaos here. To the kids credit, no body freaked out or lost control. Everyone, including me, remained calm as the crash and burn of recipes ensued!  I think I actually felt grey hairs sprouting from my scalp.

    In the first group, both teams of two scorched the milk before tempering the eggs for the vanilla pudding. One duo then made some seriously scrambled eggs and it had to trashed. The second duo was much more careful and I was able to assist them with the tempering and we saved at least one batch. Mind you this, I slowly detailed the steps. I had them repeat them back to me to check for understanding. I gave them a copy of the recipe to refer to if they had questions. I also told them I was right here if they got in trouble or couldn't find the answer on the recipe. They all shook their heads in the affirmative when asked if they felt confident. Obviously something went wrong. Poor Justin asked me how do you know if the bubbles in the pot are from boiling or from stirring? Aha, here was the crux of the problem.

    At the exact same time that all this going on, I begin to smell something burning and look up to find black billowing smoke coming from the pot where the cinnamon lollipops are supposed to be cooking. One more minute and we would've had a fire on our hands. At this point, I see my sanity make a run for the door but snatch the back of her neck and drag her back to class kicking and screaming. I ask the girls what happened. Their response was, "The thermometer never reached 300 degrees." REALLY? REALLY? REALLY? I blame the digital world we live in. Kids don't know how to read a mercury thermometer (even though I pointed to the place where the red line should reach) and most can't read an analog watch or for heaven's sake tie their shoes! I digress.

    With a deep breath, I gather the students back around the tables to discuss where they went wrong, how they can be more successful in the future, what they learned and tell them not to worry. We take a short break and play around of scavenger hunt in the store for kitchen tools we have used thus far. Inside, I am laughing and thinking what more is going to go wrong? "Shhhhhhhhh you are going to jinx it", whispers my sanity.

    The answer was revealed to me the second hour of class. You would think telling a teenager to simply melt some milk chocolate in the microwave would be easy enough, right? NOT! There was chocolate all over her, the microwave and three towels. She kept bringing it to me telling me it was done. The only problem was that there were still chunks of solid chocolate in the bowl. Her apparently inability to stir effectively caused some of the chocolate around the edges to start burning. My assistant tries to help out and thinks that tossing it would be a good idea. NOOOOOOOO! We don't have time or the money to waste here. I decide to go old school and place the bowl on top of pot of simmering water. Amazing! Chocolate melted.

    Giving credit where credit is due, the toffee turned out perfectly for the caramel apples rolled in peanuts. The kids and adults loved it. The taste was buttery and sweet and the texture was marvelously chewy. The peanut butter rice crispy balls were positively addictive once they took a swim in the melted milk chocolate. I loved the fancy nectarine wontons pan fried in butter and drizzled with a fresh nectarine sauce. I am crossing my fingers that the vanilla pudding pops turn out nicely today. As for the cinnamon lollipops, well we may or may not get to those before the week is done.

    I can't wait to discover what challenges will arise today. At least today I have a fellow instructor to help me. The kids will be doing the dishes, much to there dismay. Today will be entertaining at the least. I am sure some tasty treats will be enjoyed and if nothing else, we will have a good laugh. I love teaching!

    Just in case you are concerned. My sanity calmed down briefly on the way home until I got to my exit on the freeway and discovered the parking lot. The cause was a 4-car pile up coupled by an exploding 18-wheeler. FOR REAL? I thought that sort of stuff only happened in the movies. I also got a text on the way home from Trina informing me that she  has strep throat. NICE!!!!!!! Thank heaven for a the new porch, comfy chairs, ceiling fans and sweet puppies to pet. I woke up today sanity in tact (mostly) and ready for another adventurous day of teen baking camp! Honest.

    Tuesday, July 19, 2011

    Quick and Easy Parmesan Tilapia Recipe

    I am dedicating this article to my dear, life-long friend Brenda. Last Thursday night we had the first of many girls nights out on the new patio. The patio was complete enough for us to have 6 ladies over to eat, gab and bless the patio. For dinner that night Trina wanted to use up some frozen Tilapia. I instantly remembered one of the most well received recipes that I learned while working as a Demo Chef at Central Market. This recipe even converted a lifetime self-proclaimed hater of all foods from the sea. His wife actually thanked me every time she saw me for weeks afterwards. The best part is that you can literally have dinner on the table in less than 15 minutes. We topped it with a fresh-from-the-garden salsa made from tomatoes, basil, capers, olive oil, splash of red wine vinegar and salt/pepper!

    So here it is folks!

    Serves 4-6

    Ingredients:
    4-6 Fresh or defrosted Tilapia fillets
    1 tablespoon olive oil
    2-3 tablespoons softened butter
    1 large lemon
    1/4 cup mayonnaise
    1/2 cup Parmesan cheese, grated
    1/4 teaspoon garlic powder
    salt and pepper

    Equipment:
    sheet pan
    foil
    small strainer (to catch lemon seeds)
    spoon
    fork
    spatula

    Directions:
    Preheat your oven on the broil setting and move the rack to the top position. Cover a sheet pan with foil for easy clean up. Spread the olive oil evenly on the foil to prevent sticking.

    Arrange fillets on the pan so that the thin parts of the fillets overlap to aid in even cooking. Pat the fillets dry with a paper towel. Smear the butter evenly on each fillet. Squeeze half the lemon over top of the fillets and sprinkle with salt and pepper. Cook for 3-4 minutes, until the edges of the fish turn opaque white.

    While the fish cooks, combine the mayo, cheese, remaining half of lemon (juiced), garlic powder and a pinch of salt and pepper. When the fish is cooked for the first 3-4 minutes, remove pan and spread an even layer of the sauce over each fillet with the back of a spoon. I like a heaping tablespoon of sauce per fillet. Return to the fish to the oven and cook an additional 4-7 minutes, until the top is bubbling and golden brown. To test for doneness, simply use a fork and pull apart the flesh at the thickest part of the fillet. If it flakes and is opaque all the way through, Bob's your Uncle...they are done.

    If you need additional time to finish preparing your meal, cover pan loosely with another layer of foil to keep warm. Or simple use a spatula to gently remove fillets and enjoy immediately.

    Variations:
    add some dried Italian herbs to the sauce
    add onion powder and celery salt to the sauce
    add 1 large clove of minced fresh garlic to the sauce
    add 1 tablespoon of capers to the sauce
    add one pealed/deseeded and chopped tomato to the sauce
    sprinkle each fillet with Panko bread crumbs on top of sauce for crunch
    substitue fresh lime juice and garnish with cilantro
    garnish with torn fresh basil or parsley just before serving
    add your favorite hot sauce to the mayo mixture

    Voila! Try this recipe even if you think you don't like fish or heaven forbid mayo. Trust me...even the 4 and 6 year old boys ate it all up. It's juicy, flavorful and delish.

    Brenda, this recipe is going into your TasteBook!!!!!

    Monday, July 18, 2011

    Tex-a-Tuscan Lasagna

    So the monster basil shrub was in full flower and we really needed to cut the sucker back by at least half. Trina and I pondered on what to do with the overflowing crop. Of course, pesto was at the top of the list but we wanted to try something new. We decided to try a version of the traditional Tuscan version of lasagna but with a Texas spin. The traditional version is basically layers of pesto, pasta and Bechamel (cream sauce). At first we thought we would add some crumbled sausage but then decided to use chicken instead. Sounds easy enough, right?

    I made a beautifully silky batch of fresh pasta dough and hand rolled 5 large sheets the size of the pan. I hand picked the leaves of basil then we wash and dry them. Trina cubed up some chicken and cooked it with some dried Italian herbs. She also made a batch of cheese and spinach Bechamel. We ran out of grated parmesan cheese so we added some grated sharp white cheddar. We also added dollops of some left over Ricotta cheese to the layers.

    Here is what we learned from our little experiment.

    1 - Basil turns slightly bitter and grassy when allowed to flower. So, add the spinach and perhaps a bit of parsley to the Pesto to help mellow the intense flavor.
    2 - Use less pesto per layer so that it doesn't over power the dish.
    3 - Roll the pasta sheets larger than you think you need because the gluten in the dough will retract and shrink the sheets as they dry. Or use no-cook sheets if you don't like the texture of fresh pasta.
    4 - Make extra bechamel sauce and make it a little bit looser than normal to help cook the pasta. Omit the spinach from the sauce.
    5 - Shred the chicken to help create a more even layer of protein. Or use finely crumbled beef or sausage.
    6 - Bake on 400 degrees covered for at least 30 minutes to ensure the fresh pasta is cooked. Then remove the foil and allow the top to bubble and turn golden brown. This should take an additional 20-30 minutes.
    7 - Don't skip or substitute on the Parmesan cheese. If you want a gooey cheese layer, add some shredded mozzarella to the top.
    8 - Toast the pine nuts before using to maximize their flavor.

    We analyzed the data based on the response of the family. Matt didn't like it because he thought the basil was too strong and the noodles were not cooked enough for his taste. What I know from making fresh pasta too many times to count is that fresh pasta is always softer and you never really get that al dente texture. Our conclusions were to make a new version that looks more like the Italian flag (red, white and green).

    Our plan of attack:

    Layer one: No-cook lasagna noodles topped with a thin layer of classic Bolognese sauce (red meat sauce). Be sure to spread a thin layer of red sauce in the pan before you begin the layers.

    Layer two: No-cook lasagna noodles topped with a thin layer of pesto. Pesto made from spinach, parsley, basil, toasted pine nut, olive oil, salt/pepper and lots of freshly grated Parmesan cheese.

    Layer three: An even layer of a thinner (or more liquid) standard Bechamel sauce. The reason I don't indicate a thin layer here is that you really want to see the three distinct colors and if you are not careful, the Bechamel will just mix in with the Pesto and turn green.

    Repeat once or twice depending on the depth of your pan. Top with a generous layer of Parmesan and Mozzarella and bake on 400 covered with foil for 30 minutes then uncovered for an additional 20-30 minutes. Crossing my fingers that it turns out better. I just hate disappointing Matt with a dinner he is not willing to eat at least two servings of. For the record, Trina and I really liked the dish but we could see lots of room for improvement. This is what recipe testing is all about.

    Tuesday, July 5, 2011

    Recipe Nightmares


    This July Fourth was worthy of writing about. I was glad to have the day off and enjoyed sleeping in a little bit. As usual with my best friend, we prepped food for two days before. We had plans to visit her Dad and her husband’s family. That meant that we were preparing a full lunch at her Dad’s house and we were bringing the salad and dessert for her Father-in-law’s house.  Let’s be honest here, no matter how great a cook you are, sometimes the stars don’t line up and your recipes turn into NIGHTMARES.

    The horror of this holiday will haunt me for a while. BTW…last year wasn’t so great either. My best friend and I had pneumonia. So we laid in bed convalescing. I couldn’t even tell you what the rest of the family did. And, and, and this year, due to extreme drought across southeast Texas, the neighborhood fireworks were cancelled. I sure hope next year redeems itself with a dazzling and delicious Fourth of July. But I digress!

    Let me start by giving HUGE props to my dearest friend (so close that I normally call her my sister). She is truly a talented cook. She knocks my socks off on a regular basis. The one area we sharply disagree is the use of seasoning. She prefers to salt her food at the table and likes to use family blends of herbs/spices that aren’t always my favorite…like nutmeg in mashed potatoes or cumin on pizza. That aside, we rock out in the kitchen. It’s fun and often times creative, adventurous and inspired.

    For some reason that I don’t recall at the moment, this year she decided to try making friend chicken for the first time. In case you have never made fried chicken at home, this is way more challenging than it sounds. Southern women spend years, decades, even generations perfecting the family recipe. One must have the proper equipment and little magic to achieve perfectly fried chicken. We tried. We really, really tried. My hope in sharing this ordeal with you is that perhaps you can learn from our mistakes.

    My friend procured her mother’s beloved recipe just before she died last year. So, we thought for sure we were on the right track. Her husband has never been a fan of the greasiness of friend chicken.  We hoped with this treasured family recipe that we would be able to convert him. We discussed the process at length the days leading up to it. I wrinkled my brow when she told me that the seasonings were cumin, oregano, nutmeg and “a tiny pinch” of cayenne. I was totally down with letting the chicken soak over night in buttermilk (fairly traditional in Southern recipes).  We agreed that cast iron was the best option since we don’t own a deep fryer. We discussed the possibility of removing the skin but decided to leave it on for some crunch insurance.

    The day of, we traveled down the road to her Dad’s house.  Thinking ahead, we took the chicken out of the fridge for about an hour to let it come up to room temperature.  After a dip in the pool, we got started. You know how when you are watching a horror movie and the young, drunk couple decide it would be a good idea to go camping in the middle of nowhere next to an abandoned slaughterhouse while the single friend is freaking out? Everyone in the audience is screaming in their heads, “Noooooooooooooo RUN AWAY!” Yeah, this was the moment when I started feeling like the single friend, worried but unwilling to leave her best friend’s side.  

    I walked into her Dad’s house to discover one cast iron skillet, a non-stick frying pan and a shallow metal pan. My first thought was, “This is NOT going to work.” How am I supposed to maintain frying temperature with three different pans on two sizes of burners? I didn’t have a frying thermometer or an instant-read meat thermometer so I had no idea when the meat would be cooked through. I shook off my fears and decide to do my best. I tried all the tricks I knew to calculate the frying temperature. I put a wooden spoon handle in the oil to check for bubbles. I added a tortilla chip to see how fast it turned brown. Nothing helped.  All three pans were different temperatures. The fear was really starting to bubble in my veins.  No time for fear, we had three chickens to get through and eight people were hungry.

    We began with the wings. She starting the breading process and I was fry cook.  I couldn’t see any seasonings in the flour but I didn’t dare question her. This was after all a family recipe and you don’t stomp on people’s memories, you know? The pan was too shallow and the oil was too hot. The wings burned and I was deeply afraid the meat wouldn’t be cooked inside. Husband comes in the kitchen and wants to help. We send him home for a thermometer and carry on. I dropped more chicken in the non-stick pan. It’s too cold and I know that it will just be blonde crust that is greasy. I tried to finish the cooking in the cast iron pan but it was too hot. I was crying on the inside. Losing my cooking mojo is truly one of my worst nightmares.

    As we make it through the first batch, I tasted some of the fried batter that fell off in the oil. It was crispy, yes. The flavor though was like paste…crispy, fried, raw flour. My friend agrees to let me at least salt the chicken as it comes out. Husband returned with two thermometers, an instant-read meat one and a probe one. Neither of the thermometers really helped since the instant-read one didn’t work and the probe one couldn’t be clipped to the side. Oh the fear and frustration were really starting to take up residence now. If I could have run away to avoid the shame, I would have.  We just carried on and hoped for the best.

    The end result was pure disappointment. My worst nightmare came true. The meat was undercooked. The breading was crispy on the outside and doughy on the inside. The skin underneath was flabby and unappealing. Everyone took one piece and NOBODY finished or took a second piece. I hung my head in shame and could only utter a shy apology. Poor Husband, he was gracious and tried so hard to finish his drumstick saying, “You and my wife worked hard for this meal and I will eat it.” My heart was filled with culinary sadness. Worse yet, we had two more whole chickens to eat and it felt like punishment that I now smelled like a fast-food worker.  

    In an attempt to at least salvage the meat, we decided to finish the cooking in the oven. We piled all the chicken onto two baking sheets and hoped for the best.  After about ten minutes, we started getting ready to leave for afternoon naps. We showed Dad the timer for another twenty minutes on the chicken and left instructions to take it out. I figured thirty minutes would be more than enough time to finish the cooking process. I have no idea yet how it turned out. Lord only knows.

    To add insult to injury, we headed over to the in-laws for a dinner of burgers and dogs. A safe bet, right? Ummmmmm NO! The baked beans and corn on the cob were burned black. The caramelized onion topping was swimming in oil. The burgers were pink all the way through and I just can’t bring myself to eat a pink burger.  I couldn’t even add salt to hide the flavor because it was huge rocks meant for grinding. Did I do something wrong? Why was I being punished? I am sure I will not be invited back for dinner after posting this on the web. They are lovely people but cooking is not their gift to the world.

    On the upside, I made a decent caramel sauce and a chocolate sauce for Pecan Balls (vanilla ice cream topped with pecans, chocolate and caramel sauce).  The Strawberry Rhubarb Crips with sugar cone and almond topping smelled great but I left before it was served. The layered salad was pretty tasty and the beer was ice cold.

    I won’t let this stop me from ever frying chicken again. Next time, I will make sure I am set up for success with all the right equipment and a sure fire recipe. Sorry once again family. I feel like such a failure, however, I learned a lot.

    There you have it. I am a pretty good cook most of the time but I am still human. I am sure many of you have similar experiences. Care to share any? 

    Friday, June 3, 2011

    Ratatoullie Stew

    The garden is in full swing and overflowing with vegetables perfect for Ratatouille. I made a few changes to the traditional French recipe and added some protein to make it a complete meal. This version is perfect for a quick and easy weeknight meal. It's soul satisfying and lick-the-bowl delicious...if I do say so myself.

    If you have seen the Disney/Pixar film then you have at least heard the name Ratatouille. However, the movie only hinted at the colorful ingredients. Did you know that the director enlisted the famed chef of The French Laundry, Thomas Keller? He not only helped give an accurate feel to a French Brigade style kitchen but he generously created the beautifully shingled version of Ratatouille for the movie.

    My version is whittled down and more of a rustic version. I hope you'll try and let me know what you think. It's a great way to get some healthy veggies into your family mid-week.

    CHEF TIP: You will notice in this dish that I instruct you to season lightly as you go. This a good practice to get into and a secret professional chefs know. Think of it as seasoning each ingredient as you go. The finished product will have a more sophisticated flavor than if you add salt and pepper at the end or at the table. I also highly recommend using Kosher salt for cooking. The large flakes have a softer salt flavor that the harsh iodized table salt.  Also, consider using an even softer flavored sea salt at the table for additional seasoning. If this sounds weird (softer flavored salt) then do a taste test at home. Start with sea salt and work your way up to table salt. You'll be surprised at the difference.

    Ingredients:
    1 pound smoked sausage, thinly sliced
    1 pound chicken, cubed (boneless, skinless breasts or thighs work best)
    2-3 Tbsp. extra virgin olive oil
    salt and pepper
    1 medium yellow onion, diced
    2-3 garlic cloves, finely minced
    1 large bell pepper, diced
    2 medium zucchini, diced
    2 medium yellow squash, diced
    1 small to medium eggplant, diced
    1 pound any variety of fresh tomatoes, diced (or halved if you are using cherry/grape tomatoes) 
    1 handful of fresh herbs (thyme, basil and parsley), chopped
    1/3 cup cold water
    2 Tbsp. corn starch
    extra virgin olive oil, for finishing and serving the dish


    Method:
    * Place a large heavy-bottomed pot or dutch oven over medium-high heat, add 1 tablespoon of olive oil to the pan and brown the sausage. Remove and reserve in a bowl.
    * Add additional oil to the pan and the cut up chicken pieces. Season lightly with salt and pepper and sear the meat until golden brown (2-4 minutes). Do not cook the chicken all the way, as it will finish cooking later. Remove chicken and add to the bowl of sausage.
    * Add additional oil to the pot. Add the onion and bell pepper to the pot and season lightly with salt and pepper. Cook for 3-5 minutes until the onions are translucent.
    * Add the minced garlic to the pot along with some of the juices from the reserved meat to create a nice carmelization on the vegetables. Cook for an additional 2-3 minutes, until you smell the garlic turn sweet.
    * Add the remaining vegetables and reserved meat to the pot, season generously with salt and pepper and stir to combine. Cover the pot with a tight fitting lid and reduce heat to medium low. Cook for 10-15 minutes, stirring occasionally. If you like softer vegetables then cook it a little longer.
    * Once the vegetables are at the stage you prefer, combine the cold water and cornstarch in a glass until completely dissolved. Create a small well in the middle of the pot and crank the heat up to medium-high. Stir the cornstarch slurry into the vegetable juices. Bring to a boil and stir to combine.
    * Add fresh herbs to the pot and stir.
    * Serve immediately with warm crusty bread and a drizzle of fresh extra virgin olive oil.

    This recipe makes great leftovers. Turn it into Bruschetta, serve over rice, pasta or polenta! Enjoy and happy eating y'all!

    Tuesday, May 31, 2011

    The garden...it's what's for dinner tonight!!!!!


    I think one of the coolest things about raising children is having the chance to pass on family traditions while at the same time reliving our own childhood with a fresh perspective.  Some of my most treasured memories with my Grammy and Paw-Paw were spent in the garden and kitchen.  Now it’s my turn to share the wisdom of my elders infused with a little magic, science, fun and tasty traditions with my nieces and nephews. I am honored to be Aunt Mandy to Danielle (4), Benjamin (2) and Ariel (coming soon). I am also Mimi to my best friend’s two boys Aiden (6) and Jack (4) with whom I live.

    Recently, I was in the family’s backyard garden with Jack-Jack and we had a blast!  Earlier this year, the menfolk built a beautiful 4-square, 2-level, raised box garden with a cross patterned path.  Then, on the first Saturday of Spring Break, the entire family planted strawberries, 6 varieties of heirloom tomatoes (including a super sweet purple one), cucumbers, zucchini, yellow squash, green beans, purple and green bell peppers, shallots, fennel, basil, rosemary, thyme, Greek oregano, curly parsley, chives, and a couple types of cutting flowers.  Lions and tigers and bears…OH MY!

    It deeply warms my heart and fuels my passion for teaching when I see Jack’s eyes twinkle with excitement. He runs outside with his gardening gloves, basket and scissors to tend to his garden. High-pitched squeals of joy, gasps of fascination and smiles that burst into laughter are music to my ears.  At first, we had to bridle his exuberance for picking EVERYTHING in the garden.  But once he accepted that adults must be present and give permission before picking, he has blossomed into a real pint-sized gardener.

    From the beginning, he helped with the planting of seeds and starter plants. He watched in amazement as they grew a little bit more each day. Jack learned why we don’t pick off the flowers of some plants and why we “dead-head” other flowers. He can tell you, “See that tiny flower right there, Mimi? That is going to turn into a tomato!” His mother and I taught him to rub the herbs and smell their sweet fragrance on his hands. His vocabulary has flourished as he learns the names of all the herbs, flowers and produce. He has more finely developed motor-skills from using a pair of scissors and climbing deep under the tomato plants to harvest the perfectly ripe tomatoes. He has even learned some cool science about pests and diseases that affect the plants. The sweetest of all gestures is his desire to pick or cut flowers for the girls. “Not the leaves, Mimi!” he instructs me as he clips Gardenias for Mom.

    The fun and learning don’t stop outside. We take our bountiful crops inside to the kitchen were my “Shoe Chefs on the Case” hop into action, turning our veggies into a delicious meal. We make homemade salad dressings with herbs and Jack-Jack shakes it up then has a quick “chef snack” to insure tastiness. The girls chop and the boys drop the ingredients into the pot. We stir, taste and season our way to healthy, garden fresh meals like Ratatouille Stew (inspired by Jack’s favorite movie), Purple Tomato and Cucumber Salad, Pesto Pasta, Grilled Veggie and Chicken Kabobs and the simple pleasure of fresh tomatoes with salt, pepper and droplets of olive oil. Pretty soon we will have enough green beans for the entire family to feast on.

    You might think that since you don’t have a home garden, you cannot create memories like these. Well I am here to tell you that you can reproduce similar experiences with the children in your life. First and foremost, it’s about leading by example. It’s about inviting your children to learn about seasonal varieties of produce. It’s about modeling and encouraging an adventurous palate. But most importantly, it’s about having fun and tapping into your own child-like wonder of the world around you. So, turn off the TV, log off the web and tune into your kids. I promise, both you and the kids will create memories for a lifetime. 

    One last request, dear reader, grab that point-n-shoot camera and share some of your family’s food memories…in a garden, farmer’s market, holiday feasts, birthday parties, snacks or breakfasts in bed. In my next article I will explore some creative tips for teaching your kids about food and cooking.

    Tuesday, April 19, 2011

    One book, two book, three book, four!

    What books are on your nightstand?

    Without fail, I usually have a stack 6-books high on mine and they all relate to cooking or food. Currently, I am in packing mode due to my move at the end of the month (Boooooooo!). However, my books will go unpacked and travel with me reverently from one bedroom to the next. My books are like Linus' security blanket. Just looking over at them sends tingles of elation and soothing solace. I know I can delve into their pages for instant decompression after a hard day. They pacify me with their pictures, stories, boundless knowledge and inspiration.  I can forget the burdens of the day, even if for just a few treasured moments.

    I keep two journals and a pencil on top of the collection so that I can jot down any revelations that come to me. The pink one is for recipes. I write down ones I want to try or ideas of my own that I feel are particularly genius or a new topic  I want to investigate. I recently became obsessed with making cheese and as you may know...olive oil (see previous post). The lavender one is reserved for my musings and plans for cookbooks, TV shows, business plans and dreams! It's filled with sketches and brain storms.

    I have an assortment of culinary books. I usually have a literary piece, several recipe collections and often times a textbook or reference book. Right now for instance, I am reading "My life in France" by the famed Julia Child. I just finished reading "Julie & Julia", which, by the way, was far and away superior to the film. Julie Powell turned out to be much more raw and raunchy in her writing than the PG rated version on the silver screen. I also just received a desk copy of "On Food and Cooking" and "Garde Manger: The Art and Craft of the Cold Kitchen" from the CIA (Culinary Institute of America). In addition, I have just procured a copy of "Things Cooks Love: Implements, Ingredients, Recipes" from Sur la Table. Lastly, for some pretty pictures and inspirations, I have "Desserts: Best of Martha Stewart".

    I will be honest with you. I am cheap! I don't like to pay full price for books. It really has to be something special for me to pay list price or I just deposited my tax return. I am regular at "Half Price Books". If a new book comes out that I must, must, must have....I know that soon enough the remainders will show up on the shelf at HPB. I have even scored PBS books that have been sold for pennies on the dollar. I must say, it's an excellent way to build a library. One must simply employ some patience and a sense of determination. With a little luck and some sweet talking, you can even add your name to a wish list at the store, if a specific title is desired.

    So there you have it, dear reader. That's what is on my nightstand at the moment. Sure I might be a tad bit possessed with the science of cooking, the art of cooking and the literary expression of cooking but I wouldn't have it any other way.

    Happy reading and eating!!!!!!

    P.S. Just because this is MY blog and I can write anything I want. Happy Birthday to my sweet Aiden-Baby.  It's not everyday that a young man turns 6! Mimi loves you, Darling.

    Friday, April 8, 2011

    Supernatural skin secrets revealed

    WARNING: If you prefer having dry, itchy, red, flaky, cracked, wrinkly, irritated skin or oily, breakout and acne prone skin, DO NOT read any further. Seriously!!!!

    HOWEVER: If you want to know the ancient secret of supernatural beauties like Cleopatra and Helen of Troy. If you want beautiful, glowing, healthy skin, no matter what your age or gender is, read this article. Seriously!!!

    I will embark on this article by unashamedly admitting that I am not exactly sure why it took me until I was nearly 40 to put all the puzzle pieces together. Somehow, in the corners of my clouded mind, I knew this secret all along. It was like a whisper you think you hear but then turn to listen, only to dismiss it as the wind in the trees. It was such a "slap-your-forehead Duhhhhhh" moment when I comprehended the solution to ALL my skin problems. Now I feel like the Dad in "My Big Fat Greek Wedding". You know how through out the entire movie he keeps saying in that adorable Greek accent, "Put Windex on it"? Well now, I am totally the same way but with...wait for it....are you really ready for this earth shattering secret to beauty? I am sure you have some in your kitchen right now....here it is ladies and gentlemen...Olive Oil. Let that sink in for a moment. Let it marinate while you continue reading. (Marinate...Olive Oil...ahahah...I crack myself up).

    Now, I know, I can hear you groaning in disgust and saying, "okay she has officially lost her mind". But, just keep reading and I promise you will, at the very least, be curious. And, if you are brave enough, you will try it and then write me, thanking me for your beautiful new skin, from head to toes and for saving you untold sums of cash on skin care products.

    My journey towards this most bodacious discovery was rather clumsy, if I do say so myself . I am sitting here pondering the first time I thought to use olive oil for anything other than cooking. A summer concert pops in my head. I think it was the summer of 2007, my friend Jason and I went to a see Blue October, I think. Stay with me. I know this seems an odd turn of events. He wanted to look like a cool rocker dude. So, he painted his nails black and asked me to put some black eyeliner on him. At the time, I was a MAC Makeup Artist (Perhaps not known to those who don't wear department store cosmetics. MAC is one of the most sought after companies worldwide for fashion, print, TV and film). The following day he called in near panic due to the fact that he was unsuccessful at removing my awesome no-run eyeliner. He tried soap like three times till his eyes were red and swollen. For some reason, he didn't want his son to see him wearing makeup. I guess Dad's can only be cool rocker dudes at a concert but not in the light of day. I asked him, "Do you have any olive oil in your kitchen?" He lets out a confused and slow, "yeahhhhhh". I tell him to soak a cotton ball with the oil and swipe it across his eyes, should work like a dream and help to soothe his irritated eyes to boot. Hello, Amanda, clue phone, it's for YOU!


    The next time also included my friend Jason. I was at his house and he was trying to clean up some sticky mess left behind by a price sticker. I asked if he had some Goo Gone. He didn't, so my next question was of course, "Do you have some olive oil?" He looked at me like I was crazy and said, "What is it with you and olive oil?" I said, "What? Like dissolves like. What do you think Goo Gone is? It's orange oil." Sure enough...sticky mess cleaned by olive oil. Clue number two goes swooshing by my face. Oh look, there it goes!

    As I went hurtling through my thirties with my skin on fire, I painfully began to realized that I was literally metamorphosing into my mother. HORROR on so many, many levels. But that is another story for perhaps the stand-up comedy stage. I digress, she has extremely dry skin. So much so, that by the time she was in her late 40's she had to stop using soap products all together. Sure enough, I started having similar problems. White bumps on my arms and legs. My skin was flaking off just like Ally Sheedy in the movie The Breakfast Club, only all over my body. I developed calloused feet and red splotches on my calves. There were days during Pastry School that the palms of my hands were white like chalk and my cuticles were cracked and painful from all the soap and sanitizer used to wash dishes.

    While I was working in the cosmetic industry (from 2005-2008) I tried EVERYTHING and I mean everything, in that department. I took home samples from Chanel, Philosophy, Trish McEvoy, Shiseido, Clinque, Bobby Brown and of course MAC to name a few. I scrubbed, polished and slathered on the most expensive creams, tonics and exfoliates (both chemical and scrubs) to cure my ever saddening skin. Here was clue number 3 that I still didn't catch. At Nordstrom, we had an Elemis facial spa in the department. As a promotion, the esthetician  offered a free facial for every person who booked three appointments for her. It was the first time I had ever had such a fancy professional facial. I remember walking out and looking at my skin in total astonishment. Holy SHIT, my skin looked young, dewy, fresh, healthy and not at all dry, flaky, red or irritated. She showed me the Bliss Capsules she used (over $100 for a 30-day supply). So, I set out to "win" them from her with more appointment bookings. The tiny pink and green capsules (one for morning and one for night) appeared to be filled with some miracle oil that was infused with fresh herbs. They worked like a dream, but I couldn't afford it honestly. I resigned to the fact that I would have to suffer having dry, flaky skin for the rest of my life, just like Mom.

    You know what? I am willing to bet a sizable amount of cash that those little suckers were just pure olive oil or some blend of other natural oils. Certainly, not even the packaging was worth $100. We women are such suckers for packaging, a great sales pitch and more than anything RESULTS. We get hooked faster than a crack addict.


    Let's fast forward to last year, 2010. My faux-nephew Aiden (5 years old) has eczema, since he was born. During one of his trips to the kid barber his parents ask about a build up of thick skin he had on his scalp. The lady tries to sell them a bottle of some miracle shampoo cure. Only at the time, younger brother Jack (3 years old) has developed a new fascination with pouring all liquid bath products on the carpet. Fun times, to say the least. So my sistah-friend Trina, explains the situation and asks if there is any other solution. OLIVE OIL she confesses will do the same thing. Who freaking knew? Well she did obviously. It worked like a dream. Another missed clue sent straight to voice mail.

    About this time, I start getting really depressed about my skin. I decide I am going to start using baby oil in the shower like I did in my early 20's. It helps a little but not really. I coat my feet with a tablespoon of Vaseline on each foot, cover with a sock and wake up to dry feet...Arggggggggggh!!!! During the summer I bought some scented massage oil from a friend who makes her own line of bath products and candles. She even hinted at this secret by saying, "You know, everything in that bottle minus the fragrance you can find in your kitchen." My lame-sauce response was simply, "Really?" Apparently I am totally deaf when it comes to catching onto these clues that the universe is so desperately trying to enlighten me with.

    Long about this time, after much complaining to my sistah-friend Trina, she suggests that I stop using soap all together and bathe in oil with some sort of scythe, like the Egyptians did before Christ appeared on the earth. "Ewww NO!" She rolls her eyes, shrugs her shoulders and returns to some facebook game she's playing. I can just see Mother Nature with her chin resting in one hand, the other hand strumming her fingertips rhythmically on her desk, eyes cast upwards, sighing heavily in frustration, saying, "My dear darling Amanda, will you please open your eyes and ears? How many more clues can I toss your way before you get it?"

    So, by now I am sure you are asking yourself after 1,515 words and 15 paragraphs (hmmm curious....that worked out nicely without even trying. The mysteries of the universe and my magical powers will have to wait until after I finished writing this verbose article) when in the hell did you finally come to this knowledge about olive oil as skin care? The simple and honest truth was that I fell in love with a new cooking show on the Cooking Channel called Extra Virgin. Ironic, don't you think (do you hear Alanis in your head too when you say, write or hear those words)?   Well, after searching the show online I discovered that the couple (Debi Mazar and Gabriele Corcos) have a website called "Under the Tuscan Gun" and there is a video with Debi talking about how she used the olive oil from their Tuscan Farm all over her body while she was pregnant and didn't get a single stretch mark. Her hair and skin have never been so healthy and beautiful. SMACK...right in the middle of my eyes. There is was. I immediately started researching olive oil cleansing while all the hints start playing like a symphony in my hears. OF COURSE!!!!!

    Here is what I discovered. Using a blend of Castor Oil ($4 at Wal-Mart for a 4 oz bottle) and Olive Oil, I had a cleanser and a moisturizer. The Castor Oil will draw out the debris in your skin and dry it out and the Olive Oil will moisturize and HEAL your skin. Yes, dear reader, I wrote heal. Ratios to follow. I used this blend on my face and saw an immediate improvement that was still there the next morning. No flakes, less redness and it didn't feel like my face was being pulled tight. The surprising part was my feet. I watched it soak effortlessly into my skin and when I woke up, holy shit, my feet were actually soft!!! No sign of dry, cracked heals. Days before, I noticed that I was developing a thick callous on my right index finger from using a chef's knife. As a bonus of using my hands to spread the oil, my callous was gone in just two days. For REAL!!!!!

    Here is the method:

    Pour about a quarter's size worth of oil into your palm. Gently massage the oil over your face and throat for a minimum of 1 minute, longer if you have the time. Then, either jump in the shower and let the water steam open your pores or do two to three rounds of steaming with a wash cloth. Then rinse and pat dry. For moisturizer, use a tiny drop of the blend and rub it in your palms till the oil is warm then press your palms to your face and throat gently. The oil will transfer and soak in without a greasy feeling.

    I use pure olive oil on the parts of my body that don't have bumps or blemishes. I will warn you, the Castor oil will draw up the embedded impurities beneath your skin's surface. I had two sebaceous cysts that actually came to the surface. The bumps on my arms, thighs and under my breasts have shrunk noticeably and I expect that over the next few months will completely disappear.  My shins are no longer ashy and flaky. Every night I rub my feet together and marvel at the silky smoothness. So try to look at as temporary purging during the first two weeks if you notice your skin "breakout". It just means it's working. Promise.

    Here are the ratios:
    Dry/Sensitive skin = 1 part Castor oil and 2 parts olive oil
    Normal skin = Equal parts Castor and olive oil
    Oily/Acne skin = 2 parts Castor oil and 1 part olive oil

    I do this cleansing routine on my face nightly and use the pure olive oil as moisturizer daily as well. My friends (Jason and Katrina) have purchased liquid soap pumps to dispense their blends but I put mine in a oil bottle with a pour spout, sort of like the spouts they use in bars to pour shots.

    So there you have it folks. Ancient beauty secret revealed ... Olive Oil and Castor Oil. I've seen other oils used in this method online. Try what you like but I know that the anti-oxidants in olive oil are life changing. As a note, I added a few drops of essential oil of lavender to my cleansing blend for a pleasant fragrance. I also noticed that my skin literally glistens and sparkles in the sun light now. It's like Mother Nature's glitter and I love it.  Phew...glad that's finished. That was a lot words to think, type and edit.

    Friday, March 4, 2011

    Secrets to No-Fail Caramel Sauce

    One of my all time, hands-down favorite flavors in life is luscious, dark, sweet, intense, creamy and silky caramel sauce. Once, during a class I was teaching, a man asked, "You can MAKE caramel sauce?" I laughed and answered, "Of course you can. Where do think caramel comes from? A caramel plant? Oh how fun that would be!!!! I would plant one in every flavor." The simple truth is that caramel is just nearly burned sugar. Once you add a few other ingredients it can become a soft chewy caramel candy, a hard candy, a gooey caramel center to a truffle, a sauce, a coffee drizzle and even decoration in fancy pastries (think sugar dome on top of a couture dessert).  

    Most people run screaming at the thought of melting sugar into a caramel. Some have tried, only to discover that what was supposed to be a sauce or candy just turned into a huge mess of grainy crystals. Frustration ensues and most will abandon the notion of making this very simple and easy recipe. I am here today to let you in on all the Pastry Chef secrets and science you will need to know to be successful every single time. Trust me, your friends and family will think you are a confectionery genius. 

    First, lets talk sugar. There are two forms of sweeteners, simple (monosaccharides) and complex (disaccharides). Simple sugars are composed of a single type of carbohydrate and include glucose (plant-based sugar), fructose (fruit sugar) and galactose (part of milk sugar). Complex or compound sugars are composed of multiple types of carbohydrates and include lactose (glucose + galactose), maltose (double glucose) and sucrose (glucose + fructose). Sucrose is the granulated sugar we are all familiar with and is the most common sugar used to make caramels.

    Since sucrose is a crystal, when melted (with or without the addition of water) it naturally wants to return to it's crystal state. So, how do you prevent this from happening? Pastry Chefs know adding an interferent substance such as glucose or acid will help block the formation of crystals in a concentrated sugar syrup. Typically you will see the addition of corn syrup, lemon juice or cream of tatar in a recipe. It is also a good idea to have a pastry brush with a cup of cold water near by when making caramel. If you notice tiny amounts of crystals forming on the side of the saucepan, simply brush them away with a small amount of water. 

    If you have ever heard someone tell you that fat will cause crystallization in caramel that is simply not true. In fact, fat can help prevent crystals much like glucose or acid. Case in point, most toffee recipes start by melting equal parts butter and sugar.  While it as always a good idea to start with clean equipment, don't worry about the presence of fat wrecking your caramel.

    Many caramel sauce recipes are very basic and include only sugar, water and cream. While I won't turn this version down, I like to enhance the flavor by boosting it with a few additions of subtle flavorings. One of my favorites is salted caramel. Another way you can customize your caramels is by infusing the cream with additional flavorings like rosemary, thyme, ginger, cardamom, cinnamon, citrus zest or berries. Simply heat your cream just the point where you see tiny bubbles around the edge then add the fruit, spice or herb and allow to steep for 30-45 minutes. You will want the cream to have an intense flavor so that it doesn't get over powered by the dark caramel.  Strain the cream and it's ready to add to your sauce.

    So, now that you are armed with some scientific knowledge of sugars and how they work and some "chefy" ideas of how to transform the flavors of caramels, are you ready to try making caramel sauce again? I hope so. Here is my favorite. 

    No-Fail Basic Caramel Sauce Recipe

    Ingredients
    2 cups granulated sugar
    1/2 cup water
    1/4 cup corn syrup 
    1/4 teaspoon cream of tartar
    3/4 cup heavy cream, room temperature or slightly warm
    3 tablespoons butter, cut into 3 pieces  
    1 teaspoon kosher salt *see note below*
    2 teaspoons vanilla extract or paste 

    Tools
    4-quart heavy bottom saucepan 
    cup of cold water
    clean pastry brush
    wooden spoon
    Oven mitt

    Method 
    1) Measure sugar, water, corn syrup and cream of tartar into the saucepan and place over medium heat. Do NOT be tempted to start on high heat to make the process faster. This will result in the water evaporating too quickly before the sugar has a chance to dissolve and could encourage crystallization in spite of the presence of interfering agents like glucose or acid.
    2) Stir gently with wooden spoon to combine the ingredients and begin dissolving. 
    3) Brush down the sides of the saucepan with the cold water and pastry brush if you see any excess sugar on the sides from when you stirred the solution. Bring to a boil (3-5 minutes).
    4) Once the sugar is completely dissolved and bubbling, turn the heat up to medium high and continue to monitor for crystals on the side. Your interfering agents (corn syrup and cream of tartar) should prevent crystallization but just in case, watch carefully. (8-10 minutes)
    5) Your sugar will begin to turn a pale amber color. Very quickly the color will change to a deep dark amber color. If you notice that the color is changing unevenly, very gently swirl the pan (do NOT stir) to even out the color. You smell an intense caramel aroma. 
    6) Remove pan from heat and place oven mitt on your hand for protection. Working quickly (to prevent the sugar from actually burning), pour the cream in the pot while stirring with the wooden spoon. The sugar will bubble up violently then subside. 
    7) You may feel the sugar seize up in the center. Simply, return the pot to the stove and lower the heat back down to medium. Stir until you feel the caramel dissolve and form a silky, smooth consistency. 
    8) Take the pan off the heat and add the butter one pat at time, stirring with the wooden spoon.
    9) Stir in the salt and vanilla. 
    10) Cool and enjoy. 

    *Notes*
    - Your caramel sauce will thicken slightly as it cools
    - For an even salty flavor, add up to 1 Tablespoon of kosher or sea salt

    Some extras to try....

    I have even been known to sprinkle salt on a ice cream sundae. Sounds crazy but it really works. Think about the salty/sweet things you already love...chocolate covered pretzels or a frosty ice cream shake and hot salty french fries or maple flavored bacon. 

    A great combination is pineapple sherbet, caramel sauce and sea salt flakes. It's a like fireworks on your tongue. It will make you oooh, ahhh and mmmmm! Or try this great sundae, cinnamon ice cream topped with salted almonds and golden honey (nature's caramel sauce). Happy eating!!!

    Sources: On Baking, Second Edition and http://www.exploratorium.edu/cooking/candy/sugar.html

    Thursday, February 24, 2011

    Day Dreaming

    I've been overwhelmed by life lately. I've allowed my personal drama to derail my focus. The dream, however, is never completely out of mind. I find myself day dreaming while I drive in traffic. On occasion I have even missed my exit while coloring in details of "The Dream".

    I dream about opening my own cooking school in Texas...or even better, in the french countryside.

    I dream about writing the cookbook that touches a broad audience.

    I dream about building my dream kitchen with all the bells and whistles.

    I dream about shooting a global food show with beautiful vistas and the wonder of new produce.

    I dream about attending and presenting at food festivals.

    I dream about discovering all the amazing restaurants right here in Houston.

    I dream. I dream. I dream. I dream. I dream. I dream. I dream.

    Tuesday, February 1, 2011

    Culinary Travel

    For as long as I can remember, the moment I discovered my family was French, I wanted to visit and dine my way through France. Every time a milestone birthday loomed on the horizon I promised myself that this would be the year that I made it to Paris, with or without a lover to smooch along the way. 25 sailed by and so did 30 and 35. Now that my 40th birthday is exactly 938 days away, I am plotting my way across the sea.

    In 2007 I set out to make my long-time dream of attending and completing Pastry School come true. In 2009 that dream became reality with highest honors. With degree in hand, I set out to find a job that combined all of my talents, passions and experience.

    That same year I discovered my purpose in life, teaching. In the many varieties of jobs that I held, I was always placed in a trainer position. I trained people on registers, how to use computer software, how to make coffee drinks, how to apply makeup and even how to decorate cakes. My best friend (a Master Teacher) told me once, "You are what we call an intuitive teacher." In October of 2009 I landed what I thought was perhaps the best job I've ever had. Young Chefs Academy hired me as their Lead Teacher and Sales Manager. I spent the next year honing the crafts of both teaching and cooking. I learned so much about myself and was hungry for more.

    When that door closed, I was forced to evaluate my job options. The same things kept coming up...food writing, culinary instruction, television and travel. How could I combine them all? How could I finally make my dream of having an intimate knowledge of my country of origin? How could I get paid to write  about food again (I was a contributing writer for Culinary Thymes magazine from 2002-2004)? How can I turn traveling to Europe into a paying gig? How can I get my mug on TV sharing my passion for food and travel?

    I am abundantly grateful that I landed not one, but two Cooking Instructor jobs this year. One with Well Done Cooking Classes and the other with the famed Sur la Table. While teaching others about my passion for cooking fulfills me, I continue to dream of Paris and the country side of France. My sister and her husband just launched a new television series on A&E (Heavy). Once again, my dreams of a television show of my own flood my imagination. I continue to search my muse for a topic to write about in a cookbook. There must, there must, there absolutely must be a way to incorporate all these dreams into a career.

    Of late I have been researching the idea of one of two things. One, trying to get hired to be a tour guide on culinary vacations to Europe. Two, going to school to learn the travel business myself and opening a business that combines both local casual cooking classes and food related travel.

    I know that I have the power to watch my dreams become reality. I will live the dream!

    Thursday, January 27, 2011

    Meals and Memories

    Pause for a moment and imagine eating your favorite meal. What is that meal?

    Is it roast chicken with potatoes and green beans?  How about homemade mac 'n cheese? Could your favorite be spaghetti and meatballs? Does your Mom's fried shrimp or your Grandfathers stuffed crab come to mind? Maybe it's your Grandma's creamy southern-style mustard potato salad with her famous BBQ ribs that makes your mouth start to water just thinking about it.

    Well mine is my Grammy's pot roast, rice and gravy, smothered okra, tomatoes from the garden and ice cream for dessert. I know I have cooked the meal just perfectly when I smell her kitchen in mine. There is something about those final moments just before dinner is ready when the aroma of the rice that creates a specific perfume in the air. I am instantly happy and comforted. I am ready to relive beloved memories and create new ones with my loved ones.

    The proverbial "they" say that of all of our five senses, our olfactory sense (or sense of smell) has the most memory recognition. In addition, our olfactory cells are the only neurons capable of regeneration. Which is good news for cancer patients who lose their ability to smell. Amazingly enough we each have over 100 million olfactory sensors. The average person can detect over 10,000 individual smells.

    With all this in mind, it's no wonder most of us associate a time, place or person with the smell of our favorite meals. We celebrate, comfort and continue traditions with the meals that we share.

    So, please share...what's your favorite meal and what or whom does it remind you of?

    Monday, January 10, 2011

    Table of Content

    I have been thinking about the Table of Contents for this cookbook. Would it be better to organize the chapters by Ingredient or Recipe or Region or Season? Pros and cons for each are significant. 

    I like the idea of possibly organizing the book both by season and within each season by ingredients. I have the first Everyday Foods by Martha Stewart and love how she divided the book into seasons. I can flip to the current season by finding the colored pages on the side. 

    On the flip side of that, I could arrange the book by chapters related to an ingredient and then inside each chapter divide into seasons or regions. 

    Our first "production" meeting is scheduled for this Friday. We have lots of questions to answer. I am very interested to hear Azra's input and ideas. 

    Y'all have a great week and happy Monday! 

    Saturday, January 8, 2011

    Blog, blog blog....blah, blah, blah

    I am trying to work out how all this blog stuff works.

    I see how some blogs have a "like" this on facebook link but not sure how to do that.

    I would also like to know how to get more people to follow my blog.

    And how bout all those people with ads down the side?

    I would love to know some basic computer programming so I can customize the look of my blog.

    I need to fill out my profile so that I can be a "public" something er other. 

    Lots to learn and play with this weekend.

    Thursday, January 6, 2011

    2010 Food Trends Rewind

    Food trends are just like fashion. If you are looking for "what's new" search back in time 20-30 years and bring it back to life or add a new twist and voila, you have a new trend. It might be in shoes, skirts, shag carpet, avocado kitchen appliances, boxy cars and yes, even food! Let's hit the rewind button and chew on a few of my favorite trends of 2010. Grab a fork and a napkin, it's going to be a tasty ride.

    Healthier Breakfast Sandwiches
    Seems like everywhere I turned this past year, from fast food chains to magazine articles, trendy healthier breakfast sandwiches were all the rage. The famed Dunkin Donuts introduced DDSmart. Their new line of healthy options is headlined by the "Egg White Turkey Sausage Flatbread Sandwich". It weights in at only 280 calories and 8 grams of fat. Even the long famed sandwich company, Subway, started waking up early to feed us their rendition of breakfast sandwiches. Their Black Forest Ham, Egg and Cheese sandwich is only 160 calories and 4 grams of fat.



    Pic via   http://www.grubgrade.com/tag/dd-smart/


    Have you noticed how that some chains think they can make us forget the name and stigma of the type of food they serve by changing the name to acronyms? Remember when Kentucky Fried Chicken became KFC? My point is, just because they call it DDSmart doesn't mean any of us are going to forget that they sell totally tempting donuts. Subway, on the other hand, has long touted themselves has the healthier option, so low-calorie breakfast seems like a natural step to me.


    Whoopie Pies
    2010 was defiantly the year of the Whoopie Pie. These adorable snack cakes hit it big on cooking shows, articles, bake sales and trendy parties. The first time I made them, I made the red velvet version (another hot trend this year). I think traditionally the cakes were more the size of your palm but, I really loved the idea of making them mini or two-bite size. If you missed this trend, a whoopie pie is two cookie like cakes sandwiched with a creamy filling. Little Debbie, eat your heart out!

    My favorite book on the smile inducing subject is "Whoopie Pies: Dozens of Mix e'm Match 'em, Eat 'em up Recipes" by Sarah Bellingsley and Amy Treadwell. The book includes interesting cake flavors like Pistachio-Cardmom and even includes vegan alternatives and a savory batter for a delightful twist. The following chapter is all about the fillings. Thrilling flavors like Peachy Marshmallow, Maple Bacon, Salted Caramel, Matcha (green tea powder) Buttercream and Bacon-Chive Goat Cheese are perfect for creating your signature Whoopie Pie flavor for your next event. Your guest will gobble them up, so make lots.

    Check them out online: Whoopie Pies: Dozens of Mix 'em, Match 'em, Eat 'em Up Recipes! $16.95 : Chronicle Books



    Pic via   http://www.raisincake.co.uk/whoopie_pie/2008/10/whoop-whoop-whoop.html


    Velvet Cakes
    Last year I saw Red Velvet cakes, cupcakes and cake balls everywhere. Curiously I started seeing the entire rainbow of velvet cake recipes. This begs the question, what makes a cake a velvet cake? Well, I know that originally in Red Velvet recipes it was all about the science of baking. Most recipes use Dutch Processed processed cocoa powder and some form of acid like buttermilk to bring out the red color. Modern recipes use food color to boost the classic red color. In addition, to be a velvet cake the use of shortening or oil is used in place of butter to create a super-moist cake. This Christmas, Trina and I made a traditional version that used the bubbling chemical reaction of mixing baking soda and vinegar for the lift in the recipe. It really tickled the science geek and food nerd in us both.



    Pic via  http://babyology.com.au/miscellaneous/eat-a-rainbow.html


    French Macaroons
    These little beauties are a perfect example of an old recipe coming back into fashion. They are tiny, poppable and lend themselves to an endless variety of color and flavor combinations. I love the chewy, marshmallow, meringue texture. Any time I see these treasures I have to try them. I've seen them in the famed Midtown Farmer's Market in the parking lot of Monica Popes genius restaurant T'afia. More recently, I walked through one of the pastry classes at HCC only to discover they were making pink Macaroons with cranberry chocolate ganache. They have become and will likely continue to rise in popularity at trendy events and weddings due to there chameleon ability to blend in with any color palette.  

    Check out MFM website:  http://www.tafia.com/mfm.html




    Pic via  http://kirbiecravings.com/2010/01/modern-french-macarons.html

    Fresno Peppers 
    Is it just me or has anyone else noticed that all the chefs on Food Network and sister Cooking Channel are apparently required to use and "love" this new pepper on the food scene? I looks and tastes very similar to a ripe jalapeno pepper. I am sure over the next year or two it will be a regular in your local grocery store. So, if you see them...try them in place of any fresh pepper you might use for a mild and sweet heat. 


    Pic via   http://recipes.wikia.com/wiki/Fresno_pepper


    Indian Spices
    Be prepared for the Indian invasion. I have long loved the intoxicating alchemy of the blended spices used in Indian cooking. I am thrilled to see shows like Aarti Party introducing spices such as cardamom, coriander and turmeric into some of our favorite American dishes. My prediction is that Indian cuisine will be the next big global trend in American recipes, the way Mexican food has become common place in our daily foods from grocery stores to restaurants to cookbooks and fast food chains. I would be thrilled to have a Naan and Korma craving and be able to dash to my nearest "Near East" quick service drive-thru. Can I get an "Amen"? 


    pic via   http://food-n-more.blogspot.com/2007_09_01_archive.html


    Bacon and Sweets 
    I have saved my favorite trend for last, the heaven-sent combination of anything sweet with crispy, salty, smokey BACON. I will never forget the first time I tasted chocolate and bacon. My friend Roni shared her Vosges Bacon Candy Bar with me and I was floored. This past year I made chocolate dipped bacon with smoked almonds in my class (ages 7-17) and at first no body wanted to try it. Once they did, with out fail, each and every kid wanted more. Then in the Fall we made French Toast Cupcakes with bacon in the batter, topped with cream cheese frosting and of course, more bacon. Parents from the Kinder class were lining up to collect the recipe from the "big kids" class when they tasted the salty/sweet/bacon combo. 

    Another great sweet combination is one we have all been long familiar with, maple and bacon. They have been selling maple flavored bacon for years. We have secretly loved it when the syrup accidentally (or on purpose) spills from our pancakes to the bacon. So, is it really that far of a jump to cupcakes and donuts topped with glorious crunchy bacon? I think NOT! 





    Pic via    http://www.royalbaconsociety.com/2008/08/29/french-toast-maple-bacon-cupcakes/


    Check out Vosges online:  http://www.vosgeschocolate.com/category/bacon_candy_bars

    So that about wraps it up for my little observations. What trends did notice or fall in love with last year? What do you think will be the next big trend in food in 2011?