|
For almost eight years we lived in Bellevue and Redmond, Washington. And let me tell you...I miss the food. I don't miss the rain. I don't miss the darkness. I don't miss the traffic and I certainly don't miss the moss that grows on EVERYTHING. (Even mailboxes!) BUT THE FOOD? I long for it. Dining there was heaven and we did a LOT of it. Why, at any point during the week, Ron and I would generously patronize one of our many favorite Asian restaurants and pig out! And once you've had Pacific Rim food in the Pacific Northwest, you're pretty much ruined for it anywhere else in the lower 48.  One of the things I learned about Asian cooking is that it isn't just one thing. It is complex, and full of layered flavors. It can be regional, fresh or simmered, bright or in the background ... and the sauces! Oh, the sauces. They are the best. I could just take a spoon and get lost in some of them. They come in many versions. Some are creamy and luxurious, others are acidic and sharp, and still others are fruity and smooth. They're full of whimsy and history. Cooking is about love I always say, (something I would have stamped on my forehead if it didn't require matching earrings,) which is why every restaurant has a recipe with their own signature flavors front and center. You know what the easiest thing is to love? They're SO EASY TO MAKE. So, when I have to impress-in-a-hurry, especially when I'm using leftovers, I love making an Asian sauce. Here's one with heat, creaminess, herbal notes and umami. (Which sounds a lot like saying, "Oooh! Mommy!" An appropriate comparison.) It's best over my Chinese 5 Spice Meatballs but you can serve it over chicken, seafood, even just vegetables. If this is sounding good; the whole, "amazing Asian sauce in no time," thing, then check out this quick Sriracha, Thai Chili Coconut Sauce right now. And then check OUT of whatever you're doing, and start cooking!  RECIPE: Quick Sriracha, Thai Chili Coconut Sauce16 small turkey meatballs, thawed 1 T spice mix, like Tastefully Simple’s brand of Howlin’ Horseradish dip mix (contains paprika, garlic, onion, peppers, and horseradish spices) 3 T rice wine vinegar 1-2 T Sriracha sauce, to taste 2 T Thai sweet chili sauce Juice of ½ a lime ½ C low fat coconut milk ½ C rough-chopped flat-leaf parsley, divided 2 T mild olive oil In a small bowl combine the spices, vinegar, Sriracha, Thai chili sauce and lime juice. Let sit for about an hour so spices can soften and incorporate. Heat oil on medium high in skillet, place thawed meatballs in pan and toss to coat, turning and sautéing in oil until warm which only takes about a minute or two. Add the sauce, turn heat to low, and let simmer for about 5 minutes. Then add the coconut milk, stirring to blend. Simmer on low for 2-3 more minutes. Add half the parsley and stir to blend, then serve over rice and alongside my grated garlic roasted jumbo asparagus spears. Garnish with the rest of the parsley and a sprinkling of kosher salt. (Note, you don’t need to add salt or pepper to this. The spices have enough saltiness as does the Sriracha. But you can season to taste.)
0 Comments
 I have a vivid memory of jump roping with friends. Two ropes, moving in opposite directions, stretched out to about 8 feet in distance with the twine spinning like a twirling vortex of an atom. Whipping the concrete like a slap on the face, the music and whoosh of it beckoned me over and over again until I had the courage to dance inside. Soon I made my move, simultaneously ducking in below the upper arc and jumping up to miss the lower sweep. I did it! Soon was in a rhythm that I loved. We chanted, too, yelling melodies that ranged from short tunes about smelly boys to recreating lyrics from misunderstood rock and roll songs. And I just. kept. skipping. There are so many wonderful memories of a carefree childhood. We didn't worry about cholesterol, or fat, or even the dreaded high fructose corn syrup. And so it would make sense that I was enthralled with sugary cereals as a viable nutritional option. Captain Crunch, Cocoa Krispies and Lucky Charms topped the list, with Kix and Alpha-Bits vying for a solid top five position. But life got better! When I first discovered Rice Krispy treats I knew I had tasted heaven on a plate. Gooey, sweet, crunchy and for sure habit-forming. I have eaten so many over the years I'm astonished they didn't change the jingle to "Snap, Crackle, Pop, & Camine."   You should know that I can make Rice Krispy squares in any serving size. One bite all the way up to catering orders! If I have a craving, and there is only 1/2 C of cereal remaining, I can whip of a single serving of marshmallowy crunchiness that will match the taste and texture of a whole recipe. It's not really something that fits on a resume but I am still danged proud of that skill. Until I had the opportunity to again elevate those sugary bars for an Easter Dessert. No I'm even prouder-er. Call it being inspired by what lay on the shelf of my pantry. Or call it genius. These will take you back Oh, and just invite your Cardiologist over to join in the fun...makes scheduling your first appointment easier.
RECIPE: Rice Krispy - Cocoa Puff Marshmallow Squares |
 |  |  |
RECIPE: Fuji Apple Basil Salad with Cinnamon and Ginger.
Serves 6 - #fabin40 - Click here for printable version
4 fairly small crisp Fuji apples, thinly sliced
4 pineapple rings, cut into pieces
½ t cinnamon
1/8 t coriander powder
1/8 t ginger powder
¼ C fresh squeezed lemon juice
2 heaping T granulated sugar
Sesame seeds for garnish
Large bunch of purple basil, about ¼ Cup chopped, divided.
4 pineapple rings, cut into pieces
½ t cinnamon
1/8 t coriander powder
1/8 t ginger powder
¼ C fresh squeezed lemon juice
2 heaping T granulated sugar
Sesame seeds for garnish
Large bunch of purple basil, about ¼ Cup chopped, divided.
Toss all ingredients, adding only half the basil at time of incorporation. Chill for 30 minutes with wet paper towel over the top. Add rest of basil right before serving so it won’t be brown. Add large leaves for garnish if desired.
Pan Sautéed Ratatouille with Salt and Pepper Baked Cod will convince you that YOU LIKE FISH!
3/23/2016
I try to be a good listener, I really do. Endeavoring to hear what is being said, I respect and appreciate the other person's point of view. And, I don't believe learning or maturity is possible without it. After all, do I really have to say something right on top of the person talking? Is it vital I blab all over you while you're trying to communicate? I appreciate someone who really pays attention to me when I'm talking because it changes the entire dynamic of our encounter. And that's important. I'm sure my silence does the same wonderful things for you, yes?
Now, here's the caveat, when you tell me you don't like a particular FOOD...oh, dear. I fiddle, and fidget, and gesture and roll my eyes. Why? Because although there are lots of reasons for this statement and you may have valid reasons, I'm still going to interrupt you say that most of the time, the reason you don't like something it's because YOU JUST HAVEN'T HAD IT SERVED CORRECTLY.
Now, here's the caveat, when you tell me you don't like a particular FOOD...oh, dear. I fiddle, and fidget, and gesture and roll my eyes. Why? Because although there are lots of reasons for this statement and you may have valid reasons, I'm still going to interrupt you say that most of the time, the reason you don't like something it's because YOU JUST HAVEN'T HAD IT SERVED CORRECTLY.
Take fish for instance. (Yes, you knew I was going to say this.) What is it about fish that draws so many battle lines on the plate? For one thing, it is notorious for being cooked INcorrectly. And almost everyone, even those who love all ocean and river dwelling creatures, can tell you a horror story about tough, dry, mealy, bad smelling fishiness gone awry. That's why a recent dinner party attendee, who is a good sport and a little reticent about finned creatures, let me cook her some fish THE RIGHT WAY.
Classic Cod. Classic because it's easy to make, and easy to mess up. It can be served alongside so many different flavors but on it's own it was the perfect fish to make without any fancy seasonings. And at the end of the meal? I got a thumbs up. Chalk it up to another person who stacks the deck in my favor for GOOD FOOD DONE RIGHT.
Unless she has very, very good manners and she went home and cried, I think she'll come back! <Insert dice-rolling sound here...>
Okay, for those of you who still know and believe that good food conquers all, here's what I did. Knowing that fish benefits from clean flavors, and fresh ingredients, I let the side dishes steer the theme of the meal. I had recently read about some pan sauteed versions of ratatouille -- the classic French vegetable dish -- so I decided to put something together that would layer flavors and colors. 'Cause y'all, the fish is gonna be simple.
Working to cook each ingredient in my ratatouille in stages I set about making delicious begin....Which is to say I started with all the aromatics and potatoes because they can take longer to cook. Then scooped them out and gently sauteed the vegetables afterwards with care. Then I put everything together again, deglazed with stock and wine and added herbs, simmered SLOWLY, then added butter. Yes, I know. YUM!!!
Those beautiful Cod filets? First, BUY. FRESH. FISH. Got that? The best. Don't mess around. You'll just waste your money. And I have my eye on a new Le Creuset piece that is awesome. If I hear you're wasting money, you're buying!!!
Here's now I did the fish:
1. Rub each of the 4 ounce filets with GOOD olive oil.
2. Sprinkle with good cracked black pepper and kosher salt.
3. Put a thin slice of lemon on each filet. Then a dot of butter on each filet.
4. Tie fresh thyme and rosemary together with a string and place on top of the fish filets. Cook at 400 degrees F for about 15 minutes.
5. Take out of the oven, cover with foil for 10 minutes.
6. Ladle butter pan juices on top.
7. Fight for your own. People will want a taste.
8. Take a bow.
That's it! That's how you DO IT RIGHT.
RECIPE: Pan Sautéed Ratatouille
4, 4-ounce Cod Filets
4 T olive oil, divided
2 T butter
1 large clove garlic chopped finely
4 sprigs each fresh thyme and fresh rosemary
Kosher salt and pepper to taste
1 lemon, grate off the zest and slice the lemon thinly
1 medium, roundish purple eggplant, cubed
½ large yellow squash, cubed
5 medium width asparagus stalks, cut into 2 inch angled slices
½ white onion, in large 1 inch pieces
½ pint cherry tomatoes halved
¼ C white wine, ¼ C chicken stock
2 small white potatoes, cubed
1 t dried oregano flakes
4 T olive oil, divided
2 T butter
1 large clove garlic chopped finely
4 sprigs each fresh thyme and fresh rosemary
Kosher salt and pepper to taste
1 lemon, grate off the zest and slice the lemon thinly
1 medium, roundish purple eggplant, cubed
½ large yellow squash, cubed
5 medium width asparagus stalks, cut into 2 inch angled slices
½ white onion, in large 1 inch pieces
½ pint cherry tomatoes halved
¼ C white wine, ¼ C chicken stock
2 small white potatoes, cubed
1 t dried oregano flakes
Rub filets with 2 T olive oil. Place in baking dish, about ½ inch apart. Sprinkle with salt and pepper, dot with a small lemon slice, put ½ T butter pad on each filet, tie up two of the rosemary sprigs and two of the thyme sprigs and place on top of the fish. Set aside. Preheat the oven to 400 degrees F and then prep the ratatouille.
Heat a large saucepan and add 1 T butter and 2 T olive oil until hot. Add the onion and potato and sauté on medium high, seasoning with salt and pepper, until browned. Take those ingredients out and then add the eggplant, tomatoes, squash, and asparagus along with the garlic, adding a little salt and pepper, and the lemon zest. Sauté until soft. Add the wine to deglaze the pan, let simmer on low for about 2 minutes, then add a little of the stock, reserving the rest if needed to moisten pan. Add the potatoes and onions back in, cover and simmer on VERY low for about 15 minutes, stirring often. Don’t let it dry out. I kept mine on VERY low heat. Put in a little more butter at the end to make it shine and taste even better!
While vegetables are simmering, cook the fish for about 15-18 minutes. Remove, cover with foil and let sit for about 5-8 minutes. Serve by ladling the buttery pan juices from the fish over the fish while it is nestled next the vegetables. Sprinkle with flat leaf parsley and some lemon juice.
Heat a large saucepan and add 1 T butter and 2 T olive oil until hot. Add the onion and potato and sauté on medium high, seasoning with salt and pepper, until browned. Take those ingredients out and then add the eggplant, tomatoes, squash, and asparagus along with the garlic, adding a little salt and pepper, and the lemon zest. Sauté until soft. Add the wine to deglaze the pan, let simmer on low for about 2 minutes, then add a little of the stock, reserving the rest if needed to moisten pan. Add the potatoes and onions back in, cover and simmer on VERY low for about 15 minutes, stirring often. Don’t let it dry out. I kept mine on VERY low heat. Put in a little more butter at the end to make it shine and taste even better!
While vegetables are simmering, cook the fish for about 15-18 minutes. Remove, cover with foil and let sit for about 5-8 minutes. Serve by ladling the buttery pan juices from the fish over the fish while it is nestled next the vegetables. Sprinkle with flat leaf parsley and some lemon juice.
Discovering Greek yogurt was a revelation. I absolutely love the texture and the flavor. The 80 calorie versions with the fruit on the bottom flat-out gets me through the day, while the plain version is a staple for desserts and sauces of all kinds, with everything from fresh blueberries to creamy peanut butter to chocolate being featured in this post.
Peanut Butter Mousse with Bananas and Shave Semi-Sweet Chocolate
Raspberry Lemon Custard Parfaits
Swirling PB&J Parfaits
Blueberry Mini Pie in a Dish with Blueberry Cream
Let's be honest. The Greek gods had one of their best days ever when they created yogurt. I mean, I love cream, butter, eggs and milk like most people. But when you're in a hurry and you want a certain consistency, there's no better cheater's ingredient to a lend creaminess to a dessert than yogurt. And without a doubt, the fact that it is also low calorie and good for you just confuses the heck out of my guests. Like, how did that little twist of fate happen without anyone having to give up a first born?
I'm not gonna ask. I'm just gonna be grateful...and eat it.
Check out these 5 quick recipes here!!!
I'm not gonna ask. I'm just gonna be grateful...and eat it.
Check out these 5 quick recipes here!!!
RECIPE: Peanut Butter Mousse with Bananas and
Shaved Semi-Sweet Chocolate
1 C heavy whipping cream
4 - 5 T creamy peanut butter (I simply grabbed two big globs with a serving tablespoon)
½ C packed brown sugar
½ t vanilla
1 6 oz. package plain Greek yogurt
1 oz. semi-sweet baking chocolate shaved
Mint sprigs to garnish
2 small bananas cut into small pieces
4 - 5 T creamy peanut butter (I simply grabbed two big globs with a serving tablespoon)
½ C packed brown sugar
½ t vanilla
1 6 oz. package plain Greek yogurt
1 oz. semi-sweet baking chocolate shaved
Mint sprigs to garnish
2 small bananas cut into small pieces
In one bowl, beat the cold cream until double in volume and stiff peaks just begin to form. In another bowl, combine the yogurt, peanut butter, brown sugar and vanilla. Beat together with whisk until smooth. Gently fold the whipped cream into the peanut butter mixture with spatula, just until incorporated. Now, fold in the bananas. Spoon mixture into serving glasses, top with shaved chocolate, garnish with mint sprig. Keep in refrigerator until ready to serve.
Can make the day ahead and then top with chocolate and serve.
VARIATIONS: Could top with toasted peanuts and mini chocolate chips, or omit bananas and top with cherry preserves and whipped cream. Or, put in small pie crusts and then top with chocolate ganache.
Can make the day ahead and then top with chocolate and serve.
VARIATIONS: Could top with toasted peanuts and mini chocolate chips, or omit bananas and top with cherry preserves and whipped cream. Or, put in small pie crusts and then top with chocolate ganache.
RECIPE: Raspberry Lemon Custard Parfaits
¾ C blackberries, rinsed and dried
¼ C sugar + 2 T sugar
2 T fresh squeezed lemon juice, divided
Lemon Custard pie filling (recipe from my Grandmother!)
1 ½ cups heavy whipping cream beaten to 3 cups or so
1 small container Greek yogurt
1 t vanilla
1 drop yellow food coloring
Lemon sliced thin
¼ C fresh pecan pieces
¼ C sugar + 2 T sugar
2 T fresh squeezed lemon juice, divided
Lemon Custard pie filling (recipe from my Grandmother!)
1 ½ cups heavy whipping cream beaten to 3 cups or so
1 small container Greek yogurt
1 t vanilla
1 drop yellow food coloring
Lemon sliced thin
¼ C fresh pecan pieces
Make lemon filling as directed and cool. Take blackberries and the 2 T sugar and 1 T lemon juice and cooker over medium heat for 10 minutes, stirring often. Set aside to cool. Whip the cream, add the ¼ C sugar and incorporate sugar. Then with a hand whisk, blend in the yogurt, lemon juice, vanilla and food coloring. In a small glass serving cup or parfait glass, cover the bottom third with the lemon custard. Then layer with the blackberry mixture. Then place the lemon cream on the top. Sprinkle with the pecans. To keep the lemon slices stiff for presentation, first slice very thin, roll in the 2 T sugar, then place on a paper plate and freeze. Takes about an hour or so. Then place on the dessert before serving for a sparkly and colorful garnish.
Here's a link to one of my favorites. Or use your own. -- http://www.bettycrocker.com/recipes/classic-lemon-meringue-pie/8f991b88-55b0-4740-b12c-251958d663a6
RECIPE: Swirling PB&J Parfaits
1 6 ounce container Greek yogurt (low fat is preferred)
6 ounces of smooth peanut butter
3 cups whipped cream (3/4 C heavy cream)
½ t vanilla
2-3 T powdered sugar
½ C of your favorite jam, divided
1/3 C salted peanuts, chopped
4 raspberries or other fruit to top rolled in granulated sugar
6 ounces of smooth peanut butter
3 cups whipped cream (3/4 C heavy cream)
½ t vanilla
2-3 T powdered sugar
½ C of your favorite jam, divided
1/3 C salted peanuts, chopped
4 raspberries or other fruit to top rolled in granulated sugar
In a large mixing bowl, combine the peanut butter and yogurt, mixing well. In another bowl, beat the cream with a hand mixer, add the sugar and vanilla just as it approaches soft peaks, and then keep beating again until stiff peaks form. Now add the peanut butter mixture a little at a time, folding in with a spatula about ¾ C at a time. Be patient. It will combine. But you want to keep the air in the whipped cream so be gentle.
In four parfait serving cups, add a little of the jam at the bottom, until you get see it on the side. I used red raspberry preserves. Then spoon the peanut butter mixture over the jam, and smooth out the tops of each patting down a little and swirling the top so it is flat and pretty. Top with the fruit piece rolled in sugar, and then sprinkle with the chopped peanuts. Chill until ready to serve and cover if it will be over 6 hours. Good overnight but not more than 1 day.
*I added 3 T powdered sugar and ½ t pure vanilla extract to the cream right before it came to stiff peak. Then finished blending.
In four parfait serving cups, add a little of the jam at the bottom, until you get see it on the side. I used red raspberry preserves. Then spoon the peanut butter mixture over the jam, and smooth out the tops of each patting down a little and swirling the top so it is flat and pretty. Top with the fruit piece rolled in sugar, and then sprinkle with the chopped peanuts. Chill until ready to serve and cover if it will be over 6 hours. Good overnight but not more than 1 day.
*I added 3 T powdered sugar and ½ t pure vanilla extract to the cream right before it came to stiff peak. Then finished blending.
RECIPE: Blueberry Mini Pie in a Dish with Blueberry Cream
1 ½ cans large can blueberry pie filling
9 original graham crackers, ground into a coarse meal
4 C whipped cream with the sugar and vanilla, ready to garnish
6 T butter, melted
3 T white sugar
9 original graham crackers, ground into a coarse meal
4 C whipped cream with the sugar and vanilla, ready to garnish
6 T butter, melted
3 T white sugar
Mix smashed grahams with the melted butter and sugar. Press into the bottom of 6 dessert dishes, dividing evenly. Cover with the blueberry pie filling. Then take all but about a cup of the whipped cream and blend in 1 C of the blueberry filling, and lightly fold in. You want a few chunks to show but you want it blended so the cream turns a lovely shade of purple! Place that on top, not quite touching the outer edges. You want to still be able to see the blueberry from above. Top with a dollop of the plan cream, and for something really pretty, garnish with a mint leaf and one lovely little purple pearl. They will LICK THE BOWL…
"...It’s not how you react, it’s how you recover." ~Cece, Johnson and Wales University.
3/21/2016
Thirty sticks of frozen butter. That’s what Cece Krelitz, accomplished Pastry Chef and Instructor at Johnson and Wales University was grating into an ebullient pile of pale yellow lace, as we walked into my friend Vicky’s kitchen. This, in addition to ten bowls of ingredients scattered on every surface, helped elevate the mood and the anticipation for every student in the room. I can’t think of a more perfect overture to a day experienced through a light haze of flour, lubricated gently with Prosecco, and punctuated by new friends and old stories.
 |  |
Draped in assorted aprons, fresh appetizers within reach, and a plastic scraper poised for action, we began our hands-on demonstration. Which is a good thing because pastry is formidable, and this wasn’t a class for wimps. We reveled in the celebration of food for FIVE hours, putting our shoulders into it, folding cream, lemon and lavender into the lightest of doughs. Not to mention salivating over mounds of cooked bacon, caramelized onions and OH, so much CHEESE! The afternoon included the creation of all kinds of pastry applications including sweet and savory scones, quiches, apple pie and even pop-tarts.
Now, I’m at that point in my cooking where I’m ready to move into the science of true baking. You know, the one where you’re super curious as to why one chef tells you the bowl needs to be warmed, or that the real secret to success is derived from talking to your eggs before breaking them into the batter. I love that everything is so dialed in and geeky. It’s just dang fun.
This class came at the end of two weeks of non-stop cooking for me. The first 7 days spent with my best friend of 30 years, joyfully cooking at the beach. The second 7 days hanging with my 22 year old niece while we drove around in my convertible, got our nails done, and now includes cooking with Cece.
Here, sweat on your brow is part of the fun, even essential to it. That’s why I thought I’d share some lessons I've learned about success with flour, butter, cream and friends:
Don’t be afraid. – I think if there’s one thing that I see emerging from my increased cooking prowess is a sense of rhythm with my food. I don’t panic every time I approach a new recipe. And in the case of pastry, you cannot show fear. Take the action of cutting butter into the dry ingredients. I saw several of our classmates working so hard to make everything so even, so perfect and so uniform. The point is to dance with the ingredients. Coax them and respect them. And you must move quickly so that you don’t melt the butter or overwork the dough. It’s a constant process of both advancing confidently while gathering sensory information at all times. And above all, trust your instincts.
Experiment with flavors. – Because we were schooled in both sweet and savory versions of several dishes, we learned that subtle differences made a huge difference. Each nuance producing a completely different result. Do you want crispy bacon or more chewy? Large or small pieces? Fresh or dried herbs? And all of it is something you can adjust according to your taste. Even though there’s a science to the basic steps, you still have a lot of latitude in your flavors.
Taste as you go. – When I was growing up I don’t EVER remember my mother tasting things as she cooked. And when I asked her, she said that she’d do it every once in awhile at the end, but not during the process. Oh, the fun she missed! Heck, one of the best reasons to chef your way through the day is that you are allowed to dirty every spoon in your drawer as you nibble on everything! And, in all honesty, the only way to begin to understand seasoning, and how to combine textures and flavors, is by tasting. Totally go for it!
Cold, cold, cold, and cold! – Butter is the secret to flakey pastry. And keeping it near the freezing point is the uber secret. In and out of the fridge and freezer during the process is how you keep the dough happy, and the finished product a guaranteed success.
Mistakes are allowed! – Yes, this is the reason for the title of my blog. Which is most appropriate because of one awesome blunder. And that is, for all of the experience and prowess of our two hosts, Cece and Nancy, they suddenly realized they had assembled our scones using the mixture that did NOT have leavening. What were we cooking then? Little floured bricks which would never rise. Sure, they would be excellent weapons, but that’s another class. And so, as she moved to embrace the boo-boo and remake the dough, she taught us the best lesson of the day: “It’s not how you react to failure, it’s how you recover from it that makes all the difference in your career.” I literally couldn’t write her words down quickly enough.
Dough, like life, rises, and dough falls, but you just need to grab another bowl and start again. And by all means, be sure and chuckle slightly under your breath as you thank the heavens for what cooking teaches us: Love and dough are really the only two things you need to survive.
****
Watch the video and enjoy!!!
Now, I’m at that point in my cooking where I’m ready to move into the science of true baking. You know, the one where you’re super curious as to why one chef tells you the bowl needs to be warmed, or that the real secret to success is derived from talking to your eggs before breaking them into the batter. I love that everything is so dialed in and geeky. It’s just dang fun.
This class came at the end of two weeks of non-stop cooking for me. The first 7 days spent with my best friend of 30 years, joyfully cooking at the beach. The second 7 days hanging with my 22 year old niece while we drove around in my convertible, got our nails done, and now includes cooking with Cece.
Here, sweat on your brow is part of the fun, even essential to it. That’s why I thought I’d share some lessons I've learned about success with flour, butter, cream and friends:
Don’t be afraid. – I think if there’s one thing that I see emerging from my increased cooking prowess is a sense of rhythm with my food. I don’t panic every time I approach a new recipe. And in the case of pastry, you cannot show fear. Take the action of cutting butter into the dry ingredients. I saw several of our classmates working so hard to make everything so even, so perfect and so uniform. The point is to dance with the ingredients. Coax them and respect them. And you must move quickly so that you don’t melt the butter or overwork the dough. It’s a constant process of both advancing confidently while gathering sensory information at all times. And above all, trust your instincts.
Experiment with flavors. – Because we were schooled in both sweet and savory versions of several dishes, we learned that subtle differences made a huge difference. Each nuance producing a completely different result. Do you want crispy bacon or more chewy? Large or small pieces? Fresh or dried herbs? And all of it is something you can adjust according to your taste. Even though there’s a science to the basic steps, you still have a lot of latitude in your flavors.
Taste as you go. – When I was growing up I don’t EVER remember my mother tasting things as she cooked. And when I asked her, she said that she’d do it every once in awhile at the end, but not during the process. Oh, the fun she missed! Heck, one of the best reasons to chef your way through the day is that you are allowed to dirty every spoon in your drawer as you nibble on everything! And, in all honesty, the only way to begin to understand seasoning, and how to combine textures and flavors, is by tasting. Totally go for it!
Cold, cold, cold, and cold! – Butter is the secret to flakey pastry. And keeping it near the freezing point is the uber secret. In and out of the fridge and freezer during the process is how you keep the dough happy, and the finished product a guaranteed success.
Mistakes are allowed! – Yes, this is the reason for the title of my blog. Which is most appropriate because of one awesome blunder. And that is, for all of the experience and prowess of our two hosts, Cece and Nancy, they suddenly realized they had assembled our scones using the mixture that did NOT have leavening. What were we cooking then? Little floured bricks which would never rise. Sure, they would be excellent weapons, but that’s another class. And so, as she moved to embrace the boo-boo and remake the dough, she taught us the best lesson of the day: “It’s not how you react to failure, it’s how you recover from it that makes all the difference in your career.” I literally couldn’t write her words down quickly enough.
Dough, like life, rises, and dough falls, but you just need to grab another bowl and start again. And by all means, be sure and chuckle slightly under your breath as you thank the heavens for what cooking teaches us: Love and dough are really the only two things you need to survive.
****
Watch the video and enjoy!!!
I went to a pastry class this weekend. (That's the subject of ANOTHER blog post!) And I realized that I want to learn how to make my own fabulous puff pastry dough. I'm certain it will rock my world. But right now my present world needs speed. Yours may be require a similar set of standards. And lucky for you, I have something that is FAST and GORGEOUS at the same time.
 |  |  |
Just a quick toss in sugar, cinnamon, lemon juice and vanilla and then artfully arranged on squares of puff pastry rolled out from a sheet of Pepperidge Farms ready made puff pastry sets amazingness in motion.
RECIPE: Quick Black Plum Puff Pastry with Honey and Sea Salt
Inspired by a recipe from Epicurious / Makes 8 Tarts / Click here for Printable Version
3 ripe black plums cut into crescent shapes about 1/8 inch width or less
2 T sugar
½ t cinnamon
Splash vanilla
½ t fresh squeezed lemon juice
1 sheet from a Pepperidge Farm Puff Pastry package, thawed
Honey and sea salt for drizzle
4 ounces plain Greek yogurt
1 T confectioner’s sugar
2 T sugar
½ t cinnamon
Splash vanilla
½ t fresh squeezed lemon juice
1 sheet from a Pepperidge Farm Puff Pastry package, thawed
Honey and sea salt for drizzle
4 ounces plain Greek yogurt
1 T confectioner’s sugar
Toss sliced plums with the sugar, cinnamon, vanilla and lemon juice. Let sit for about 30 minutes. Mix the yogurt with the confectioner’s sugar and set aside.
Follow package directions for puff pastry, thawing and rolling out while still cold. Cut into eight 4 inch squares. Top with the plums, about 6 each, arranging in center. Cook on a baking sheet in a 400 degree F oven for about 20-25 minutes until golden brown. Let cool slightly. You can use your own puff pastry! This is the QUICK way!
To plate, put a skid of yogurt on each plate, top with the tart and drizzle generously with honey. Sprinkle with kosher sea salt and serve.
Follow package directions for puff pastry, thawing and rolling out while still cold. Cut into eight 4 inch squares. Top with the plums, about 6 each, arranging in center. Cook on a baking sheet in a 400 degree F oven for about 20-25 minutes until golden brown. Let cool slightly. You can use your own puff pastry! This is the QUICK way!
To plate, put a skid of yogurt on each plate, top with the tart and drizzle generously with honey. Sprinkle with kosher sea salt and serve.
"It needs some bows er somethin'..." quips Joan Cusak's character Cyn on the move Working Girl, when her Brooklyn style mentality is challenged by Melanie Griffith's choice of a simple, elegant cocktail dress. I love this line, (and this movie for that matter!) because it explains our desire to just keep adding one more thing based on our personal sense of beauty. Constantly seeking balance we just can't help ourselves!!
But sometimes more is not more. And it can ruin what would otherwise be the perfect ... whatever. So how do you know when you've done enough, especially when it comes to plating food in a way that sets your style apart?
But sometimes more is not more. And it can ruin what would otherwise be the perfect ... whatever. So how do you know when you've done enough, especially when it comes to plating food in a way that sets your style apart?
Food doesn't have to be compartmentalized. Don't think of your plate as a TV tray that needs to be filled. Think of height, composition, and textures!
I mean, if a bow had been added to that fabulous, expensive, black, sequined dress, Harrison Ford might not have fallen in love with Tess McGill quite so hard, and Sigourney Weaver's "bony arse," might have stayed on the 50th floor until she started collecting a pension!! So many VARIABLES!!!
I have a simple formula for you, at least when it comes to composing a plate. It is a 1, 2, 3 process and should give you an excellent set of guidelines whether you're a novice or an advanced cook. I use this method often and if you look at my photos you'll see a pattern that employs this logic.
I have a simple formula for you, at least when it comes to composing a plate. It is a 1, 2, 3 process and should give you an excellent set of guidelines whether you're a novice or an advanced cook. I use this method often and if you look at my photos you'll see a pattern that employs this logic.
By alternating heights, this little bit of pickled radishes on top offers the plate a sense of sculpted elegance.
So, here's my advice:
1. Don't crowd the plate. As American's we feel cheated if we don't have a Big Mac sized meal before us. Even though we know the last bite will leave us feeling like we've swallowed a basketball. I'm not talking miniaturizing your portions (although it's not a bad idea,) I'm just saying leave some white space around the plate so your food looks more appetizing and then more healthy as a bonus. We do it in design all the time. White space offers relief, it focuses the eye, and shows intention.
2. Think 3D. When adding each element think about what can you stack. Ask yourself what you can prop up against something else to create varying heights? Stop and think about how colors and textures create beauty and compose accordingly. -- Hmmm. I hear ya. You're telling me you can't even draw a stick figure. But you can use a spoon, right? And you've stacked checkers before, yes? Well, then! You can do it with your food.
3. Crown it with Glory! As I've become more adept at creating and serving fine food, I realize the line between great and va-va-voom is usually only one spoonful away. I am constantly thinking of ways to create an imaginative garnish to bring it over the top. Try a few caramelized onions like the photo at the top. Crunch, interest, height and of course flavor are yours! Or the quick, pickled radishes also shown above. And check out the other examples below for even more ideas! See what happens when you mould your food into a cylinder. Try larger pieces of herbs for impact, or even a twirly swirl of sauce!
It's easy to create beauty on a plate. Just start practicing today!
1. Don't crowd the plate. As American's we feel cheated if we don't have a Big Mac sized meal before us. Even though we know the last bite will leave us feeling like we've swallowed a basketball. I'm not talking miniaturizing your portions (although it's not a bad idea,) I'm just saying leave some white space around the plate so your food looks more appetizing and then more healthy as a bonus. We do it in design all the time. White space offers relief, it focuses the eye, and shows intention.
2. Think 3D. When adding each element think about what can you stack. Ask yourself what you can prop up against something else to create varying heights? Stop and think about how colors and textures create beauty and compose accordingly. -- Hmmm. I hear ya. You're telling me you can't even draw a stick figure. But you can use a spoon, right? And you've stacked checkers before, yes? Well, then! You can do it with your food.
3. Crown it with Glory! As I've become more adept at creating and serving fine food, I realize the line between great and va-va-voom is usually only one spoonful away. I am constantly thinking of ways to create an imaginative garnish to bring it over the top. Try a few caramelized onions like the photo at the top. Crunch, interest, height and of course flavor are yours! Or the quick, pickled radishes also shown above. And check out the other examples below for even more ideas! See what happens when you mould your food into a cylinder. Try larger pieces of herbs for impact, or even a twirly swirl of sauce!
It's easy to create beauty on a plate. Just start practicing today!
Using a mould I placed several different flavors on top of each other to create the ultimate tower of flavor!
Just a few strands of tarragon and a lemon slice do the trick on this plate, and help the lemon relish to shine!
Don't be afraid to create a painting on the plate. Simple plum sauce with dots of Sriracha do the trick nicely.
| When I travel to Europe for the very first time, I'm not sure I will opt for the obvious choices of Italy and France. I believe I will want to immerse myself in cultures that are far less familiar. Perhaps in the Middle East or Africa, where food is exotic and mysterious and history literally bulges from every grain of sand. And while there, I might request a taste of something transcendent; something that has been around for millennia. And that would be the Medjool date. |  Medjool Date Tree in Coachella Valley, California |
 |  |
There's so much to learn about dates. They are known to be more than 6,000 years old, which is why I implied the Roman Emporer might have considered these a great power snack between battles. And as the story goes, the first Medjool date trees were planted in America in the Coachella Valley in the 1920's. Today 75 percent of the Medjool dates are grown in this region. And still you may say you'e never had one!? (Want to buy some direct? Here's the link!)
Growing up in Southern California, with a father who was raised in the desert city of Indio, which is right smack dab in the middle of the Coachella Valley, afforded me the chance to grow up enjoying this rare treat on a very regular basis. When you bite into a date it explodes in your mouth with velvety sweetness. The grainy sugars are so smooth and they sensually impart their flavors of honey, cinnamon, and caramel without begging or ceremony.
As a teenager my maternal grandmother used to make date preserves to create her famous stuffed date cookies. I devoured them as fast as they came out of the oven. Even now I can smell them and recall exactly what it's like to bit into one.
Today, my father still orders his dates, with the seeds, from the Coachella Valley. He says they're better unseeded and in reality, the seeds pop right out so de-seeding is a no-labor proposition. When he does buy a huge pack on the internet, he always offers me a bag of them to enjoy as treats or to use in my cooking.
Such was the case this weekend when I created my fresh date muffins with toasted almonds. I found that just a hint of cardamom made them so amazing that you found yourself swooning with every bite. It seems to change where you taste them, transporting the sweetness up into the top of your palette and out through your eyes and nose. It is just an amazing experience. And they're easy to make.
Caesar would be so proud...or jealous?
Growing up in Southern California, with a father who was raised in the desert city of Indio, which is right smack dab in the middle of the Coachella Valley, afforded me the chance to grow up enjoying this rare treat on a very regular basis. When you bite into a date it explodes in your mouth with velvety sweetness. The grainy sugars are so smooth and they sensually impart their flavors of honey, cinnamon, and caramel without begging or ceremony.
As a teenager my maternal grandmother used to make date preserves to create her famous stuffed date cookies. I devoured them as fast as they came out of the oven. Even now I can smell them and recall exactly what it's like to bit into one.
Today, my father still orders his dates, with the seeds, from the Coachella Valley. He says they're better unseeded and in reality, the seeds pop right out so de-seeding is a no-labor proposition. When he does buy a huge pack on the internet, he always offers me a bag of them to enjoy as treats or to use in my cooking.
Such was the case this weekend when I created my fresh date muffins with toasted almonds. I found that just a hint of cardamom made them so amazing that you found yourself swooning with every bite. It seems to change where you taste them, transporting the sweetness up into the top of your palette and out through your eyes and nose. It is just an amazing experience. And they're easy to make.
Caesar would be so proud...or jealous?
Recipe: Medjool Date Muffins with Toasted Almonds and a Maple Glaze
Makes 6 Jumbo Muffins - Click here for a printable version.
1C fresh pitted and chopped Medjool dates
2 1/3 C self-rising flour
¼ C sugar
¼ C brown sugar
1 t baking powder
¼ t cardamom powder
½ t kosher salt
1 t vanilla extract
1 large egg
1 C 2% milk
1 T light oil (such as sunflower)
½ C thinly sliced almonds (I used Trader Joe’s brand)
Butter to great muffin tins
GLAZE:
2 T maple syrup, ½ C powdered sugar, dash of kosher salt, and milk, just a bit at a time, to moisten to glaze consistency.
2 1/3 C self-rising flour
¼ C sugar
¼ C brown sugar
1 t baking powder
¼ t cardamom powder
½ t kosher salt
1 t vanilla extract
1 large egg
1 C 2% milk
1 T light oil (such as sunflower)
½ C thinly sliced almonds (I used Trader Joe’s brand)
Butter to great muffin tins
GLAZE:
2 T maple syrup, ½ C powdered sugar, dash of kosher salt, and milk, just a bit at a time, to moisten to glaze consistency.
Preheat oven to 375 degrees F.
Toss the chopped dates in a little flour, and work with your hands to gently coat and separate most if not all the individual pieces of the chopped dates. In a separate large mixing bowl, add the flour, sugars, salt, baking powder, and cardamom and mix well with a fork. In another bowl combine the egg, milk and vanilla and whisk until the egg is blended. Now, add the liquid to the flour mixture and stir just until combines. No aggressive stirring. Just get all the flour incorporated. Now using a spatula, fold in the dates until mixed throughout, folding from the bottom as you go and blending well.
Grease the bottoms of a 6-count jumbo muffin tin with butter. Divide the batter evenly among the 6 openings. Sprinkle each with about 1 T of the almonds and cook for about 25 minutes of 375 degrees, then lower to 350 degrees and cook for another 5-6 minutes or until the almonds are toasted and the muffins are browned. Muffins are done when you a toothpick inserted in the center comes out clean.
Remove and cool on a rack. Drizzle with glaze, serve.
Toss the chopped dates in a little flour, and work with your hands to gently coat and separate most if not all the individual pieces of the chopped dates. In a separate large mixing bowl, add the flour, sugars, salt, baking powder, and cardamom and mix well with a fork. In another bowl combine the egg, milk and vanilla and whisk until the egg is blended. Now, add the liquid to the flour mixture and stir just until combines. No aggressive stirring. Just get all the flour incorporated. Now using a spatula, fold in the dates until mixed throughout, folding from the bottom as you go and blending well.
Grease the bottoms of a 6-count jumbo muffin tin with butter. Divide the batter evenly among the 6 openings. Sprinkle each with about 1 T of the almonds and cook for about 25 minutes of 375 degrees, then lower to 350 degrees and cook for another 5-6 minutes or until the almonds are toasted and the muffins are browned. Muffins are done when you a toothpick inserted in the center comes out clean.
Remove and cool on a rack. Drizzle with glaze, serve.
Watch my short video about getting comfy in the kitchen.
Click the image to buy the book!
CLICK to find us on FACEBOOK!
Searching for a special recipe? Use ingredients as KEY words and find one of our delicious recipes FAST!
RSS Feed
Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.
Want to get spontaneous with me? It's pretty exciting. Let's all find out what happens when, "I Feel Like Cooking."
Archives
August 2021
July 2021
June 2021
May 2021
March 2021
February 2021
May 2020
June 2019
April 2019
February 2019
January 2019
December 2018
November 2018
October 2018
September 2018
August 2018
June 2018
May 2018
April 2018
March 2018
February 2018
December 2017
November 2017
October 2017
September 2017
August 2017
July 2017
June 2017
May 2017
April 2017
March 2017
February 2017
January 2017
December 2016
November 2016
October 2016
September 2016
August 2016
July 2016
June 2016
May 2016
April 2016
March 2016
February 2016
January 2016
December 2015
November 2015
October 2015
September 2015
August 2015
July 2015
June 2015
May 2015
April 2015
March 2015
February 2015
January 2015
December 2014
November 2014
October 2014
September 2014
August 2014
July 2014
June 2014
May 2014
April 2014
March 2014
February 2014
January 2014
December 2013
November 2013
October 2013
September 2013
August 2013
July 2013
June 2013
Categories
All
12 Winter Recipes
Acorn Squash
Anise Glaze
Appetizers
Apple Butter
Apple Butter Walnut Spice Cookies
Apple Rice Salad
Apples
Apricot Salsa
Arctic Char
Artichoke Hearts
Artichoke Stuffed Chicken
Asian
Asian Sauces
Bacon
Bad Experiments With Food
Baked Beans
Baked Chicken
Baked Cod
Baked Fish
Bananas
Bean Stew
Beef Gravy
Beef Sate
Beef Stew
Beets
Bing Cherry Cookies
Biscuits
Black Beans
Blackberries
Blueberries
Blueberry Muffins
Blueberry Pie
Blueberry Sauce
Bourbon Bread Pudding
Bourbon Caramel Sauce
Brandied Cherries
Bread Pudding
Bread Sticks
Breakfast
Broccoli Slaw
Brown Rice
Brown Sugar Chicken
Brown Sugar Pork Ribs
Brunch
Bruschetta
Brussel Sprouts
Burgers
Butter
Butternut Squash
Cactus Pear
Candied Beets
Cantaloupe And Oranges
Caramel
Caramelized Bananas
Carnitas
Carrot
Cauliflower
Cheese
Cheese Pasta
Cheese Stuffed Chicken
Cherries
Cherry Chutney
Chicken
Chicken Burgers
Chili
Chipotle Chicken
Chocolate
Chocolate Chip
Chocolate Muffins
Chowder
Christmas
Chutney
Cinnamon Rolls
Coconut Milk
Cod
Coffee Chili Steak Rub
Cognac Roasted Veggies
Cold Vegetable Salad
Comfort Food
Cookies
Cooking With Friends
Cooking With Wine
Corn Muffins
Corn Pudding
Corn Salad
Cranberries
Cranberry
Cranberry Chocolate Cookies
Creamy Soup
Creamy Zucchini Soup
Crepes
Cuban Inspired
Cucumber Relish
Cucumber Salad
Custard
Date Muffins
Dates
Desserts
Diet
Dinner
Easy Dinners
Easy Soups
Eggplant
Enchilada Hand Pies
Enchiladas
#fabin40
Farmers Market
Fennel
Figs
Filet Mignon
Fire Roasted Tomatoes
Fish Sauce
Football Food
Fried Eggplant
Fried Green Tomatoes
Fruit
Garnishes
Gazpacho
Ginger
Gingersnaps
Girlfriends
Gluten Free
Golumpkies
Granny Smith Apples
Grapefruit Pear Slaw
Grape Relish
Halibut
Hand Pies
Heirloom Carrots
Heirloom Tomatoes
Herb Butter Roasted Chicken
Herbs De Provence
Holiday Recipes
Ice Cream
Indian Food
Italian Chicken
Italian Food
Italian Meatballs
Jalapenos
Jam
Kalamata Olives
Lake Norman Magazine
Lamb
Lamb Meatballs
Lamb Stew
Lemon
Lemon Cookies
Lemon Cream Sauce
Lemon Crumble Bars
Lemon Custart
Lemon Pasta
Lemon Tart
Lemon Thyme
Lemon Vinaigrette
Lentil Salad
Lime Ginger Honey Syrup
Lime Juice
Ling Cod
Main Dishes
Mandarin Oranges
Maple Bourbon Plum Sauce
Maple Syrup
Marinara
Meatballs
Meatloaf
Meat Loaf
Meat Sauce
Mendelbrot
Mexican Beef
Mexican Food
Microgreens
Minestrone Soup
Mini Pepper Poppers
Mint
Mint Caper Salsa
Mirepoix
Muffins
Mushrooms
Mushroom Soup
Nectarine Spice Cake
No Bake Cookies
Oatmeal
Omelet
Orange Cheesecake Squares
Orange Rosemary Glazed Tri-color Carrots
Oranges
Orzo Pasta
Pad Thai
Pancakes
Parmesan Chicken
Pasta
Pasta Salad
Pastry
Pastry Class
Paula Deen Quick Rolls
Peach Chutney
Peach Galettes
Peanut Bean Sprout Fried Rice
Peanut Butter Cookies
Peanut Butter Mousse
Peanut Crusted
Pecan Scones
Penzeys
Persian Lime
Pesto
Pesto Mashed Potatoes
Pickled Slaw
Pie Disasters
Pineapple
Pineapple Salsa
Pizza
Pizza Dough
Plum Sauce
Poached Fish
Poached Pears
Poblano Peppers
Pork Belly
Pork Carnitas
Pork Chops
Pork Loin
Pork Or Chicken Salad
Pork Ramen Stir Fry
Port
Port Wine
Port Wine Reduction
Potatoes
Potato Gratins
Pot Pies
Pound Cake
Preserves
Prosciutto
Proscuitto
Puff Pastry
Pumpkin Buttermilk Cake
Pumpkin Buttermilk Glaze
Pumpkin Muffins
Pureed Parsnips
Purple Asparagus
Purple Sweet Potatoes
Quinoa
Radicchio
Radish Fennel Salad
Raisins
Rice-a-roni Beef Soup
Ricotta
Risotto
Roasted Beet Salad
Roasted Tomatoes
Roasted Vegetables
Rosemary Chicken
Rules For Dieting
Salad-dressing
Salmon
Salmon Patties
Salsa
Sausage
Sausage Casserole
Sausage Rolls
Sauteed Fish
Scone
Seafood
Sesame Oil
Shortcake
Shortcut Desserts
Shrimp
Shrimp Linguini
Side Dish
Side Dishes
Slow Cooker
Slow Roasted Chicken
Snap Peas
Soup
Soups
Sour Cream Raisin Pie
Southern Fried Chicken
Spaghetti
Spanish Rice
Speculoos Cookie Butter
Spicy Orange Chicken
Spinach
Sriracha Sauce
Steak
Stew
Stews
Stir Fry
Strawberries
Strawberry Glaze
Stuffed Manicotti
Stuffed Peppers
Stuffed Puff Pastry
Sugar Cookies
Superbowl Food
Sweetened Condensed Milk
Sweet Peppers
Sweet Pickle Vinaigrette
Sweet Potatoes
Sweet Potato Pancake
Syrup
Taco
Thai Flavors
Thai Peanut Sauce
Tilapia
Tomatoes
Trail Mix
Trout
Truffles
Turkey And Ground Beef
Turkey Meatballs
Turnips
Twisted Puff Pastry Rounds
Tzatziki Sauce
Veal Stew
Vegetables
Vegetable Salads
Vegetable Soup
Vietnamese Food
Vinaigrette
Vodka Sauce
Wedding Food
White Chocolate
White Fudge
White Wine Cream Sauce
Yellow Split Peas
Yogurt
Zoodles
Zucchini