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.
Tuesday, April 19, 2011
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.
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.
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!
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?
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!
Subscribe to:
Posts (Atom)