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?

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! 

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.

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? 

Cooking friends are the BEST friends!

I am dedicating tonight's post to my dear friend, former co-worker, playmate in the kitchen and official first "From Cook to Book" blog follower...Miss. Frances! You know I love you more than BUTTER!

She came over for a little visit before she returns for her last semester at TAMU. First, we exchanged Christmas presents. Let me tell you, she knows me very well. I got a totally cute coffee mug and matching coaster that reads, "There's nothing better than a good friend except a friend with chocolate"....AMEN! She told me she will never forget the time I said, "I don't trust people who don't like chocolate. It's just not right." I stand by that statement till the day I die. My gift conveniently came with 4 samples of Starbucks coffee. I am lucky girl.

Then we sat down and I mostly just complained about searching for a full-time job. I realized that wasn't really doing me any good and it certainly couldn't be fun to listen to. So, I suggested we get in the kitchen and see if we could conjure up some more of the pantry magic that has been flowing lately. Cooking always makes me feel better. It's the closest thing to real magic I know of.

We vacillated between savory and sweet. Finally decided that I had everything for some Pecan Sandies.  In the meantime I was hungry for a snack and noticed I didn't have any salad dressing for dipping my celery and sugar snap peas. Back to the pantry for another searching look. Eureka...I had peanut butter, soy sauce, vinegar, Sriracha, agave nectar and fresh garlic. Can you tell where this is leading, dear reader? Yep, you guessed it, Asian Peanut Dipping Sauce with celery. I really wished that I had some fresh ginger but hey, sometimes you've got to work with what you've got. 

For all of you who like celery boats with peanut butter, you will love this twist on the classic. It has all the balance from Asian recipes (salty, sweet, sour and spicy) paired with the crunch you love from celery. The sugar snap peas were a nice pairing with the dip as well. Hell, I can't imagine there being very many veggies that wouldn't be thrilled to dive into this simple, yet classic combination of flavors.

Now I can't really take any credit for the Pecan Sandies. We can thank Martha for the proportions. The only thing I can pat myself on the back for is recognizing that, at a minimum, all you need is butter, sugar/brown sugar, flour, salt and vanilla to make cookies. Add in some leavings, eggs, nuts, chocolate chips, dried fruit or candies and you have the basis for nearly every drop cookie in the world. I am pretty sure that I didn't need to get my degree in Pastry to know that. Right?

So here is to you, Miss Frances! Thanks for sharing my kitchen with me and for being MY inspiration tonight. I love you, darling!

Calling in the troops

As I sit here at my desk, I am anxiously awaiting the arrival of a new recipe from the oven. I am trying out a savory baked ricotta dip that I saw on 5 ingredient fix yesterday. While I wait, I made a quick snack of a deconstructed deviled egg. A perfectly hard-cooked egg (method to follow) topped with a smear of mayonnaise, kosher salt, fresh cracked black pepper and three dots of Sriracha hot sauce....mmmmmm!

I've been researching ideas on the subject matter for the cookbook all day. I've also been looking at publishing firms from some of my favorite Chef authors. I looked into the pros and cons of hiring a literary agent or trying to self publish like my friend Domenica Catelli did when she wrote her first book "Mom-a-licious". I am sure this is all a case of putting the horse before the cart so perhaps I should slow down and start one step at time.

All along I knew I would never be able to accomplish this monumental goal of writing a top selling cookbook without the help of a few, if not a whole army, of my friends and professionals. I'll need my best girlfriend, Trina (I call her my sustah from another mother) and my long-lost twin, Azra, to help with the actual writing/testing of recipes and creative ideas. I am blessed to have several great cooks, novice cooks and occasional cooks who have offered to help with the testing once the recipes are where we want them. I have talented friends who are graphic designers, photographers, makeup artists and a sister who is perhaps the best artist I know. Not to mention all the adoring friends who have selflessly offered to be taste-testers. 

My next step is to call in Trina and Azra and have a little pow-wow. We need answer some in-depth questions to help us narrow our focus before the recipe collection and cooking actually start. So, here I go. 

I hope y'all have a great first Monday night of the new year.

The best method I've found for hard-cooked eggs:

Add eggs in a single layer to a pot and cover with water to 1/2 inch above the eggs. Add 1 teaspoon of white vinegar and a 1 teaspoon of salt to help prevent cracking and provide a subtle seasoning. Bring to boil over high heat. 

DON'T WALK AWAY. 

The moment the water comes to a full boil (this mean large bubbles all over the surface of the water), remove from heat and cover with a tight fitting lid. Set a timer for 10 minutes if you like a deep yellow soft yolk or 15 if you like a paler yellow firm yolk. 

Drain the hot water and replace with cool water and some ice for an additional 10 minutes. DON'T SKIP THE COOLING STEP or the eggs will continue to cook. This will result in tough whites and that horrid green ring around the yolk. 

Finally, drain the cooled eggs and store in the fridge for up to a week. Enjoy!

Day two - Inspiration

Inspiration


According to dictionary.com, here are two definitions that suit my subject matter today.

a. divine influence directly and immediately exerted upon the mind or soul.

b. the divine quality of the writings or words of a person so influenced.

 

There have been many times during the creative process that I have opened myself up to the divine source of inspiration. I do my part. I read. I research topics online. I discuss ideas with friends. I even ask the Heavens for guidance.  Then sure enough, when I least expect it, lighting strikes my mind. 

 

For the past two weeks I have been on Christmas vacation. I did all the above mentioned activities trying to come up with a viable subject matter for a cookbook. I discovered there was a need for a few niche books on specific subjects....think, deviled eggs, chicken, veggies, appetizers. Then, while walking the dog yesterday, I mused dreamily about these "50 ways to make _____" books. I suddenly stopped in my tracks and said allow, "Is that it? That's what I am supposed to write?"

 

Everything clicked in my head. For years I have been collecting and writing recipes and variations. Even this very holiday season, my best friend and I made several varieties of super easy microwave nut brittle. She and I stood there in her kitchen one night making four batches and she asked, "What else could you put in brittle besides nuts?" Within just a few minutes we came up with several interesting flavor fusions and names. One idea was so brilliant I declared, "Send that s*@t to OPRAH"!!!!

 

Speaking of inspiration, I must say the voice of the muse has been swirling around my brain for this entire vacation. It's amazing how inspired you can be when you have no money left after all the Christmas gifts are purchased. Have you ever stood in front of the pantry/fridge/freezer and stared it hoping that somehow you will discover some hidden delicious morsel? I do it all the time. The pantry hasn't changed but I still stand there and hope I will suddenly have a great idea of how to combine what's in there into some tasty treat. It rarely happens despite how full the pantry/fridge/freezer are. 

However, this past week I conjured three recipes out of what I had laying around.  The first time I was craving something sweet and we had NOTHING ready made. "Arrrrg foiled again!", I complained allowed. Then just like magic, I stood there and started checking ingredients off in my head....saltines, chocolate chips, butter, brown sugar, salt and chopped pecans...YES! I had everything I needed to make Soda Cracker Candy (recipe to follow). 

 

The second time was yesterday and I was just plain hungry. I had masa harina (corn flour), ranch style beans with jalapenos, home style frozen meatballs (basically seasoned ground beef), shredded mozzarella cheese and some Sriracha hot sauce. Boom, instant Ghetto Gourmet nachos! 

 

This morning I stared at the same pantry and came up with a quick, delicious and nutritious breakfast of old fashioned oats, cinnamon, butter, mixed dried fruit, chopped pecans, agave nectar, honey, and salt.  I added a cup of coffee and felt like a freaking food network star.

 

I started to strut my stuff around the house, all proud of myself. Inspiration is funny like that. You start to think anything is possible and maybe it is, maybe it is! 

 

Soda Cracker Candy

 

Ingredients: 

1 sleeve of saltine crackers

2 sticks of unsalted butter

1 cup brown sugar, packed

1/4 cup heavy cream

1 teaspoon pure vanilla extract

1 teaspoon kosher salt (substitute: 1/2 teaspoon table salt) 

1 bag chocolate chips (12 oz.)

1 cup chopped nuts of your choice  

 

Tools:

rimmed cookie sheet

aluminum foil 

cooking spray

2 quart sauce pan

wooden spoon

offset spatula

 

Directions:

Cover the cookie sheet with aluminum foil and coat evenly with cooking spray. Line the cookie sheet with a single layer of the crackers and set aside.

Over medium high heat, melt the butter and brown sugar in the sauce pan. Stir occasionally with a wooden spoon. You will notice that the butter and sugar are in two layers at this point. Bring to a full rolling boil. Once the mixture has turned into a cohesive syrup and you can't see the foam from the butter solids any longer, set a timer for 3 minutes. Your mixture will turn a lighter color and look slightly foamy and you should have large bubbles on the surface. After 3 minutes, remove from heat and slowly pour in the cream while stirring constantly. Add the vanilla and salt and stir to combine. Your caramel will smooth out and turn a deep golden brown.

Pour the caramel over the crackers and use the offset spatula to evenly coat all the crackers. Sprinkle the chocolate chips over the hot caramel and let them melt on the surface for 3-5 minutes. Again, using the offset spatula, spread the melted chocolate over the caramel. Cover with your choice of chopped nuts. Slice almonds works nicely and is very traditional. I also like chopped pecans for a version of turtle candy. Toasted walnuts and even macadamia would be very nice. Let your imagination run wild.

Allow to cool completely. Then you can either cut them into squares using a pizza cutter or simply break them into irregular pieces. Store in a container with a tight fitting lid or zip top bag.

This recipe makes a great gift. Everybody loves them. And you look like a genius because you made candy from scratch.

1*1*11 Day one!

After many years of dreaming about writing a cook book, the journey begins in earnest today....1-1-11!

What I hope to document is...

my inspirations
my struggles
my successes
my lessons
my dreams
my methods
my support team

and above all, my love for all things related to food, cooking, writing, teaching, entertaining and sharing my love.