Once a month baking

Did a bit of easy baking today. Needed something to take along with us to Game Club - a local Asperger's support group event that happens once a month. The boys really look forward to going, and I don't blame them! Board games, video games, card games, snacks and pizza, and a showing of a new DVD on a big screen complete with popcorn are all great, but having a group of other kids who are all at a similar social skills level is even better. Most kids with Asperger's have a difficult time making friends due to problems picking up on social cues, added to the fact that many of these kids do a lot of things that seem a bit odd as well. So a night like this means pretty much guaranteed success, which is huge. Parents get to hang out and talk and generally get a very well deserved break, so everyone wins. Each family brings a snack (hence the baking) and a $5 donation that helps go towards games and upkeep. Well worth it.

Chewy Chocolate Chip Cookie Bars
makes 24 - 36 bars

These may look like just another ho-hum cookie bar recipe, but give them a try - they're quite addictive. You can play with it quite a bit, too - add other extras, leave some of mine out, it's all good. The whole wheat flour is mainly there so I can delude myself into thinking that these are marginally healthful, so feel free to leave it out and use all regular flour instead.

1/2 cup melted butter
2 cups brown sugar
2 eggs
1/2 tsp salt
3/4 cup flour
3/4 cup whole wheat flour (or use all regular flour, or 1/2 cup whole wheat and 1 cup all purpose)
2 tsp baking powder
1/3 cup coconut, unsweetened
1/3 cup quick oats
1/3 cup chopped walnuts or other nuts
1/2 cup chocolate chips

1 Preheat oven to 325 degrees. Butter a 9 x 13 inch pan. If the pan is glass or Pyrex, turn the oven heat down to 300.
2 Mix butter, sugar and eggs together well. Add salt, flours and baking powder and stir until thoroughly mixed. Add coconut, oats, and nuts and mix to distribute evenly. Spread over the bottom of buttered pan (the batter is really thick). Sprinkle chocolate chips over the top. Bake for around 25 - 30 minutes, or until dry on top and almost firm to the touch. Let cool until chocolate chips are solid again, then cut into small squares.

Happy Easter

I'm a bit in between on celebrating anything religious today - still figuring out where I am and what I believe. But today feels like Spring and renewal and life, and that I'm happy to celebrate to the hilt, regardless of anything else on top of it. Today the boys woke up to Easter baskets filled with colored foam sheets, water balloons, bubbles, glow in the dark bracelets, pinwheels, ceremonial chocolate bunnies (must bite off the ears first), and tiny wooden birdhouses. We all had pancakes with berries and yogurt for breakfast, then spent the morning baking a humongous beehive bread. We all had fun rolling out strips of dough, twisting them together, then wrapping them around a pyrex bowl to bake. The boys attacked the loaf less than a moment after I took this picture, and I don't blame them! It was delicious. It was a beautiful, sunny day today - perfect for watching the boys run through the breeze laughing and chasing each other. They had their fair share of fighting today as well, but I savored those perfect moments of sunshine, flowers, and innocence.

I got several requests for the Beehive Bread recipe, so here 'tis. The bread is sweet and rich with just a touch of lemon and goes really well with just a dab of sweet butter.

Beehive Bread
adapted from "Bernard Clayton's New Complete Book of Breads"

5 1/2 to 6 cups bread flour (I used unbleached all purpose flour)
1 package dry yeast (or 2 1/4 tsp instant yeast)
1/2 tsp salt
1/2 cup sugar
3/4 cup milk, warmed
1 Tb grated lemon peel
5 eggs, room temperature
1/2 cup butter, room temperature
1 egg, beaten, mixed with 1 tsp milk

1 baking sheet
ovenproof glass or metal mixing bowl - 9" wide by 4" deep

Mix 2 cups flour, yeast, salt and sugar into a large mixing bowl. Stir in the milk and lemon peel. Beat until mixture is smooth. Add in eggs, one at a time, mixing after each is added. Stir in the butter.

Add flour, 1/2 cup at a time, until the dough can be lifted from the bowl easily (you may have flour remaining).

Knead the dough about 10 minutes, until it is smooth and elastic. Cover top of bowl with plastic wrap or a damp cloth and let dough rise until doubled in volume, about 1 hour.

Take dough out of the bowl and knead for 2-3 minutes. Put back in the bowl, cover, and place in the refrigerator for at least 2 hours or overnight.

Shaping - the fun part!

Turn bowl over and cover with aluminum foil, pressing down to smooth the surface. Rub generously with butter and place on top of a baking dish without sides.

Take the dough out of the refrigerator. It'll be cold and pretty hard, so work it with your hands for a little while to get it moving well again. Roll dough into a thick snake and cut into 20 pieces. Roll each piece into ropes about 18 - 20 inches long and about 3/8" thick with narrowed ends. Take two ropes, pinch the ends together, and twist them together.

Wrap each twist around the bowl, starting from the bottom rim. As you add another twist, pinch the ends and overlap them a little to blend them in. Keep wrapping until you run out of dough. You might not get all the way to the top, which still looks great. If you need to have a solid bottom start from the center top and spiral around from there and down.

Cover with a cloth and let rise for about 30 minutes. Meanwhile, preheat oven to 350 degrees.

Carefully brush the bread all over with the egg mixture. Bake until golden brown all over, 25-30 minutes. You may need to turn the bread around once to get all sides evenly golden. Put the bowl on a cooling rack and let cool.

When the bread is at room temperature you can either leave it on the bowl (I did), take out the bowl and crumple up some foil to hold up the center, or flip the bread over to use as a basket. If you want a basket you may want to bake it flipped side up for another 5 minutes or so to firm up the inside edges a little.

Place bread in a conspicuous location and bask, then tear off a bit to enjoy.

Day two: Winter Vacation

We made the coolest three dimensional snowflakes. I used plain old printer paper, folded in half lengthwise. Then I folded each edge down to make a triangle to measure out each smaller square. The boys used bits of tape and staples to put them all together, and they came out so nicely!

Then we went to the Oregon Museum of Science and Industry - known as OMSI around these parts. We have a family membership to the children's museum back in Southern California that had a nice plus: it applied to all the other children's and science museums throughout the country. We go as often as we can, making the $75 membership more than worth it. We've already seen the Star Wars exhibit (Ryan was on cloud nine the whole time), so we went quickly to the Innovation Station where the boys got to throw balls inside with impunity. This was Arden's favorite exhibit, bar none. We could have spent all day there. But Ryan had other plans. First the Physics lab, and then the Chemistry Lab, which he has now decided is the coolest place in the whole museum. Not sure if this is due to the protective glasses or the magnets and liquid nitrogen. I promised both boys that we'd go back with Dan next week when he has time off.

Dinner tonight was tacos. Ryan helped grind the meat (big sale on chuck a few weeks back, so I bought a few roasts and froze them), then I made the taco meat and cut up tomatoes, onions, and lettuce and shredded the cheese. Flour tortillas only needed warming up, and oranges got cut into easy to eat slices. Recipe for the taco meat (which could just as easily be made from ground turkey or even vegetable "crumbles", though I'd add a bit of fat to saute the onions and garlic) here:

Taco meat
serves 4

1 pound lean ground beef
1 small onion, chopped
3 cloves garlic, minced
1 medium tomato, chopped
1/4 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon chili powder
dash cayenne (good-sized dash)
1 teaspoon salt
dash black pepper
1/3 cup kechup*

Crumble meat into a pan over medium - high heat. Add onions and garlic, and cook until meat lightly browned. Add spices and tomato, but not kechup yet. Continue to cook for 5 minutes or until tomatoes are disintegrated. Add kechup, stir, and cook for a few more minutes to let flavors meld.

* Yes, I actually said kechup. No, this is not in any way authentic. But it gives a nice bit of sweet/sour to the mix, and helps bind everything together so it's similar to fast food taco meat. Feel free to leave it out - the mix will be looser but still delicious.

Weekly menu, recipes, and a few pictures

I'm not sure, but I think Tabby likes her new bed. At least, this is where I'm finding her most of the time now, usually curled up against the side of the bed, blissed out asleep. Wish I'd made the sides a little taller and the rest a bit smaller - might toss this in the washer again and see if I can reshape it. But definitely a success. It warms my heart to see her so comfortable and happy, especially since I was able to help her feel so good. Warm fuzzies all around.
This over on the right is a really bad picture of something new I started. I used some of the sock yarn that I got in the DyeORama swap that's been waiting ever so patiently to be used for something special. Thought of something I actually need and want, did some figuring, cast on, and I'm beyond happy with the results so far. Too bad my camera disagrees! Anyone want to guess what I'm working on?

Here's the menu for this week, followed by two comfort food recipes that should be perfect for colder weather. I'm not hosting Thanksgiving for the first time in many, many years, which makes me a bit sad since I love all the planning, cooking, and arranging. Well, more to the point: I love having people come over and eat my food! This year, we'll be going to a pot luck T-day with my cousin and his wife and her family. I'm doing a small turkey meal the next day so we can have all of our favorites and leftovers to pick at (isn't that the most important part of Thanksgiving? Stuffing to pick at the next day?)

• Potaju - a simple soup with vegetables and bacon I got from a Japanese cookbook - recipe to follow, fresh bread (extra for stuffing on Friday)
  
• Channa dal with herbs and garlic, basmati rice, cauliflower with mustard seeds
• Three cheese pizza (mozzarella, parmesan and romano), salad (I make pizza dough constantly, freezing half once the dough is frozen. This leaves another batch of dough ready at any time I want to make pizza without extra work. I make the sauce, too)
• Grilled chicken, sauteed cabbage with garlic
• Thanksgiving day - I'm bringing my Grandma's rolls (these are so good! I'm making 2 batches, 64 total, so we'll have enough left over), mashed potatoes, and Cranberry Jezebel Sauce
  
• Our own T-day spread: roast turkey, mashed potatoes, stuffing, gravy, green beans wtih nutmeg and walnuts, some of the rolls, some of the Jezebel sauce, Martinelli's and wine, and Tirimisu (this was at the request of both boys)
• Leftover feast pickings the next day :-)

And now, recipes. Both for warming, comfort in a spoon of one sort or another.

Potaju
This is a soup recipe I got from a book called Japanese Country Cookbook. It was interesting to find that this is considered a Japanese dish, even the name (which surely comes from the French potage). Any way you look at it, it's warm and simple and delicious.

4 0z. bacon or fatty ham (can use a little more if you like), sliced into bite sized bits
1 medium onion, diced
6 cups water
4 medium potatoes, peeled and chopped
2 carrots, peeled and diced
salt and pepper to taste (give it a good bit of pepper)

Saute bacon or ham in a large pot over medium heat until most of the fat has separated. You don't want the bacon or ham to crisp. Add onion and saute until transparent. Add water slowly so it doesn't splatter. Bring to a boil, then turn down to a simmer and cook for 20 minutes or so. Add potatoes and cook until potatoes have come apart, around 30 minutes. Add carrots, salt and pepper and cimmer until carrots are soft. You can serve the soup as is, or mash the vegetables a bit to thicken.

Conjee (or Jook)
This is comfort food at it's simplest and best. Rice is cooked in a lot of water until it forms a thick, delicately flavored soup, perfect for topping with just about anything.

3/4 cup short or medium grain rice
5 1/2 cups water
salt to taste (I use around 1 tsp.)
ginger, grated fine - optional

Wash the rice until the water runs clear. Combine with water and salt (this isn't traditional, but I like it) in a heavy pot, then bring to a boil. Turn down to a simmer, cover, and cook for at least an hour, though two is better. If you like, add some ginger to the rice before it cooks to add a bit of flavor and comfort to anyone with an upset stomach. Once the congee is ready, you can eat it plain or top with any number of things. Leftover meats or fish go well here. A splash of sesame oil, soy sauce, and some green onion is good. Shot of hot sauce can be nice. Vegetables are nice on top, or you can add them to the congee as it cooks so they end up tender at the end. Play with this until you find your own favorites - congee is a wonderful blank canvas.

Time for some tea

I love tea in all forms, from chamomile to Darjeeling to genmae. One of my most favorite cups of tea is warmed with spices and mellowed with milk and a little bit of sugar. Thought I might try this iced (hmmm....now where did I get that idea?)

Masala Chai
serves 4
1 small cinnamon stick
6 cardamom pods
(or 1/8 teaspoon ground cardamom)
4 cloves
6 peppercorns
3 cups water
1/4 cup sugar
1 cup milk
3 heaping teaspoons loose tea or 4 tea bags (orange pekoe)

Place spices and tea leaves (if using) in a tea ball or tie in cheesecloth so you can remove them later. Place water and spices in medium saucepan. Bring to a boil, then cover pan and simmer for 10 minutes. Add sugar, milk and tea leaves or bags, bring to a simmer, turn off heat and cover again. Let mixture sit for 2 - 3 minutes to allow tea to steep. Strain and serve.

It's a wonder that a few twigs, leaves, and flower buds can scent the whole house and bring such flavor to a simple cup of tea.

Quick cat update and recipe

Tabby is doing much better now. By the next morning she was back to her old self, scarfing down cat food with abandon and curling up and purring against my leg. It's amazing to see how quickly animals heal, isn't it?

I made this fruit dip for Arden's St. Patrick's Day party at preschool (I brought green fruit - apples and grapes - and dip) and it was a huge hit. It tastes just like cheesecake and is incredibly easy to make up. If you made it with a little less cream, it would make a perfect frosting for cupcakes as well.

Cheesecake Dip
8 oz cream cheese
1/2 cup heavy cream
1/4 cup sugar
2 tsp. lemon juice
1 tsp. grated lemon zest
1/4 tsp. vanilla

Heat over medium-low heat in a small pot until smooth, stirring frequently. A whisk helps to break up lumps easily. Cool to room temperature and serve.

Remodeling PS - cutting tiles that are multiple sheets of smaller bits is pretty much impossible without an honest to goodness big guns tile cutter. We have now learned this the hard way. Dan is off to the hardware store to rent one. Live and learn, right?

Quick Sangria recipe

I served this with the tamales last weekend. Wanted something light and fruity to go against the rich fare served, and this was perfect. I will be making it again many, many times.

Sangria

Makes 8-10 servings (leave at least 2 servings per person)

4 cups water
1 cup sugar
2 cups dry red wine
1 cup orange juice
1/2 cup lime juice
lime, sliced thin
lemon, sliced thin
orange, sliced thin

Combine water and sugar and stir until sugar dissolves. Alternatively, pour everything into a juice container with a top that seals and shake away. Add wine and juices and chill in the refrigerator at least one hour before serving. Pour into a pitcher and add sliced fruits. Serve over ice. (I set out a nice looking bowl with ice and a large spoon)

Weekend Cookbook Challenge

Yes, I realize that it's Tuesday. But the ever kind hosts of Weekend Cookbook Challenge have extended the deadline of the first challenge to December 15th, so all is well. The idea for this one is to pick out the cookbook I've had the longest and make a recipe from that book. This isn't my first cookbook (it was a spiral bound community cookbook that has long since fallen completely apart, a gift from my aunt when I was ten), but the first I purchased on my own as an adult. Back in 1990 I was living in Pennsylvania by myself with few friends and no family nearby. At the time I loved to raid my local Penn State library for anything that seemed interesting, especially cookbooks. Anything to avoid homework. I found World of the East Vegetarian Cooking by Madhur Jaffrey during one of these basement library crawls, the copy reinforced with layers of clear tape that showed what my librarian friends like to term "years of love". I loved everything I tried making from it and kept renewing my loan again and again. Samosas, somen noodles, spiced basmati rice, baklava, it was all delicious. I think I had it for almost three months when someone else requested my copy. It was a sad day when I had to return it, and I vowed to get my own soon. It took a while to get the $25 together to buy it, but about a year later I proudly marched into Barnes & Noble and got my very own copy. Now it's falling apart, the pages only barely held together, full of notes and love. Need to get me a new copy soon.
The next part of the challenge was more difficult: finding a recipe to try. I've had this book for so long, it was hard to find a recipe I hadn't made before. I chose Chapchae, a Korean noodle and vegetable stir-fry that I often grab as a snack over at the asian market. Full of garlic, sesame oil, a hint of soy sauce, and thick, chewy noodles, it isn't a lot to look at, but the end results are quite satisfying.

Chapchae

Serves 2-4 (2 as a main dish, 4 as a side)

2 ounces thick mung bean or yam noodles
2 Chinese dried black mushrooms
1/3 pound tender spinach leaves
1 carrot, peeled and julienned
1 small zucchini, julienned
2 medium sized mushrooms (I subbed red bell pepper - don't like fresh mushrooms), cut into matchstick pieces
2 large Chinese cabbage leaves
4 green onions
4 Tbs. vegetable oil
1 Tb. dark sesame oil
3 cloves garlic, minced
1 Tb. soy sauce
1 tsp. sugar
1/2 tsp. salt

Soak the noodles in 6 cups of water for 30 minutes, then drain and set aside. Soak the mushrooms in 1 cup hot water for 20 minutes. When soft, cut off any hard stems and slice fine.

Blanch spinach in boiling water for a minute or so. Drain, then run under cold water. Squeeze as much moisture out of the spinach as you can.

Cut away the tender, curly part of the cabbage and discard. Cut the thick core crosswise into thin strips.

Cut the green onions into 2 inch sections. Quarter white sections lengthwise to make narrow strips.

Mix all the vegetables in a bowl, separating the spinach leaves.

Heat vegetable and sesame oil in a wok or large saute pan over medium-high heat. Add garlic and stir fry for 10 seconds. Add the vegetable mix and stir fry for 3-4 minutes, or until vegetables are just tender-crisp. Turn heat to low. Add the noodles, soy sauce, sugar, and salt. Stir well and cook for 2-3 additional minutes. Taste for seasoning (I ended up doubling the soy sauce, sugar and salt).

Knitting, meme, and a recipe

First, the knitting. I've been clicking needles merrily (and not so enthusiastically) almost every possible moment for the last few weeks, trying to get Christmas presents finished in time for, oh, say, Christmas. Not doing terribly badly, but I have to get moving if everything is going to get done. Clockwise from upper left: One Skein Wonder in stash yarn of some sort for a wee five year old, plain ol' mistake rib scarf in KnitPicks Decadence, and Twisty Turns from Warp Style in KnitPicks Andean Silk (the color is a gorgeous burgundy that refuses to photograph properly). Also in line are a scarf and hat for Dan. Already finished a scarf+hat set for my sister in law and the hat that goes with the blue scarf, and both the Twisty Turns and One Skein Wonder are pretty far along. I'm switching between projects as I get bored or tired but sticking with things-that-must-be-finished-by-Christmas. And as reward for my dilligence, I got a copy of Knitter's Handbook and some gorgeous Cherry Tree Hill Supersock as birthday gifts this last weekend. Karma, baby!

On to the meme. I was pegged by B'Gina over at Stalking the Waiter and I've really been thrown for a loop. How on earth to narrow down my very favorite foods? It's a bit like picking a favorite child - each has their own special traits that make them unique and wonderful. I'll do my best, though.

So here they are, my Top Ten Favorite Foods (in no particular order):

• Asparagus - In the Spring, when slender stalks can be had for less than a dollar a pound, I go a little crazy. I have been known to steam a pound, top it with butter and a little salt, and call that dinner. Wonderful, heavenly stuff.
• Pistachios - Anything with pistachios and I'm instantly addicted. There's something about the flavor, the color, the crunch that pulls me in every time.
• Fresh, ripe, peaches - I can't think of many things better than a perfectly ripe peach, juices dripping down my arm as I bite into it.
• Fresh bread - Something about the smell of bread, right out of the oven, and then the taste and feel in your mouth. There's really nothing like it at all.
  
• Indian food - All right, I know that's a whole category and not a specific food. But I could eat Indian dishes every day and night for the rest of my life and be blissfully happy. Can't even come close to pinning down anything specific.
• Rice - I eat rice in some form almost every other day. It's so simple, a perfect foil for almost any other dish, yet satisfying all on it's own.
• Tea with milk and sugar - One of my favorite small indulgences. Rich, sweet, warm, and the perfect start or end to the day.
• Steak - There are days when nothing will do except meat, preferably meltingly tender and flavorful.
• Perfectly scrambled eggs - For me, this means cooked long and slow so the eggs are creamy and almost custard-like. Each bite practically dissolves in my mouth.
• Toffee - In general, I don't have much of a sweet tooth. I can pass up cookies, cake, just about anything...except toffee. Once I found pistachios covered in toffee and chocolate at Bristol Farms and just about died happy right then and there. Sadly, they don't make them any longer. Though perhaps I should be thankful, since I could not stop eating them AT ALL.
  

Last, a recipe. I'm working from notes and trying to piece together everything I did, so tamale recipes are going to come one at a time. First, the one sleeper of the night, Tamales Dulces. These were made up as a last minute answer to "what the heck are the small fry going to eat if they don't take to tamales?" I made up a sweet masa, then grabbed a bottle of cajeta (a sweet, thick caramel made from cooking milk for a long, long time) to dollop in the center before steaming. They came out sweet, but not cloying at all, with a rich, warm texture that was hard to put down.

Tamales Dulces

makes approximately 3 dozen small tamales

3 cups masa harina
1 cup lard (Yes, lard. No, it won't taste the same without it.)
2 cups water
1 cup dark brown sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
corn husks
cajeta, dulce de leche, or caramel sundae topping (in a pinch)

Soak the corn husks in water for at least two hours before filling the tamales. Drain, then pat dry.

Beat the masa until light and fluffy. Mix the masa harina, water, sugar, salt, and baking powder together, then mix into the lard. Beat again until mixture is light and all ingredients have combined well.

Fill each husk with a small amount (perhaps 1/4 cup) of the sweet masa, then add a spoonful of cajeta in the center. Make sure to enclose the cajeta on all sides with the masa or it will leak as they cook. Steam the tamales for approximately one hour, or until the masa is set. Best served warm.

Almost Thanksgiving and still cooking

Yesterday I deboned the turkey, made stock, baked all the cake layers for the torte, made chocolate buttercream (mmmm....chocolate....), made more rolls, started the dark meat marinading and the white meat brining. Lots of cleaning going on around here as well. Today I'll braise the dark meat, prepare the mashed potatoes up to adding butter, blanch the green beans, make the stuffing, and get all the odds and ends together. Also trimming a tree skirt for a friend of my sister, so there will be a bit of sewing as well. All in the holiday spirit (of insanity, that is).

Here's the recipe I use for cranberry jezebel sauce. I think it came out of Food & Wine magazine years ago, though I can't remember exactly. It's wonderful with pork and beef, but equally delicious with turkey, especially as a dipping sauce the next day. I like to give mine a whir with the immersion blender and strain, but it's good chunky as well.

Thought I'd share my roll recipe as well. These are rich, buttery, and perfect for just about any holiday meal. My family used to beg my Grandma to make these for Thanksgiving, Christmas, Easter, any chance we could get our hands on them. Now she isn't able to cook any longer due to a series of strokes, so the recipe has been passed down and it's my turn. Thanks, Grandma, for the recipe and for inspiring me to be even half the cook you were.

Grandma's Rolls

Makes 36 rolls, enough for ~ 12 people

3/4 cup milk
1/2 cup sugar
1 1/2 teaspoons salt
1/2 cup butter
3/4 cup warm water
1 Tb. yeast (a bit less than 2 packages of yeast)
2 eggs
5-6 cups flour

Preheat oven to 375 degrees. Grease baking sheets.

Scald the milk (heat over medium flame until small bubbles appear around the edges); stir in sugar, salt and butter; cool to lukewarm. Measure the warm water into a large bowl. Sprinkle the in the yeast; stir until dissolved. Stir in the milk mixture, eggs and 3 cups flour; beat until smooth. Stir in additional flour to make a soft dough.

Turn dough out onto a floured board; knead until smooth and elastic, about 8 minutes. Place the dough in a bowl and cover. Let rise in a warm place until doubled in bulk, about 30 minutes. Punch the dough down and turn out onto a lightly floured board.
Split dough into 3 pieces. Roll each piece into a 12 inch circle. Brush with melted butter, then cut into 12 wedges. Roll each wedge from the wide end to form a crescent, then place on baking sheet with the pointed end underneath. Squeeze sides together to form a "C" shape (the funky looking one was rolled out by one of the boys)
Bake at 375 degrees for 12 to 15 minutes, or until lightly golden. Brush with more melted butter and cool on racks.
These rolls freeze beautifully, which is a good thing - there are never enough!

...brains....BRAINS....

Panna Cotta (brain style)

1 cup milk
5 teaspoons unflavored gelatin
4 cups heavy cream
1 cup sugar
pinch salt
2 Tablespoons. vanilla
8 oz. pomegranite juice
1/4 cup cornstarch

Place milk in a small bowl and sprinkle gelatin over the top. Stir and let sit for about five minutes so the gelatin can rehydrate a bit.

Combine cream and sugar in a pan and bring to a boil over medium heat. Remove from heat and stir in the vanilla and salt. Add the gelatin mixture and stir again until combined. Pour into (brain) mold, cover with plastic wrap, and refrigerate overnight or until mixture is completely set.

To unmold, gently tilt mold so sides of the panna cotta pull away a bit, then place on platter or plate. You can also dip the bottom of the mold into warm water to help in unmolding.

(Ror non-brain occasions, pour into small custard cups, ramekins, or a large bowl. Especially pretty in small individual molds, centered on a plate and topped with berries or sauce.)

For the pomegranite sauce, I just got a small bottle of Pom Wonderful, added three heaping spoonfuls of sugar so it wasn't so tart, mixed in about 1/4 cup cornstarch, whisked like crazy, then brought it all to a boil in a small saucepan while stirring. I'd use less cornstarch of you wanted to use the sauce without the brain mold - the consistancy is rather disgusting. Let the sauce cool before plopping/spreading over the brain.

Mmmm....phalanges....

Last night, I made fingers. Many, many fingers. Oh, and toes. Big toes, little toes, stubbed toes.

Have I mentioned just how much I love Halloween?




When else could I spend an hour making severed digits out of almond dough, carefully applying red "blood" and making them look as realistic and gross as possible? More importantly, when else could I do this without having someone come and lock me up?


...and when else could I say, "honey, could you give me a hand?" and have him answer like this?









Halloween Fingers
These are not only scary but quite nibble-able as well. Crisp, almond flavored shortbread that tastes better as you store them.

Yield: 5 dozen

1 cup Butter, softened
1 cup powdered sugar
1 Egg
1 tsp Almond extract
1 tsp Vanilla
2 2/3 cups Flour
1 tsp Baking powder
1/4 tsp Salt
3/4 cup Almonds, whole blanched
Raspberry jelly or jam (you can use red decorator gel, but it won't taste as good)

In bowl, beat together butter, sugar, egg, almond extract and vanilla. Beat in flour, baking powder, and salt to make a very stiff dough. Cover and refrigerate 30 minutes.

Working with one quarter of the dough at a time and keeping remainder refrigerated, roll about a tablespoon full (I used a 1 oz. cookie scoop) of dough into a thin log shape about 4" long for each cookie. Squeeze in center and close to one end to create knuckle shapes. Press almond firmly into the end of the cookie for nail. Using paring knife, make slashes in several places to form knuckle. You want them a bit thin and gangly looking, since they'll puff a little when you bake them.

Place on lightly greased baking sheets; bake in 325F oven for 20-25 minutes or until pale golden. Let cool for 3 minutes. Meanwhile, stir a little of the jam until it's thinner or warm for 30 seconds or so in the microwave (or use decorator gel straight from the tube). Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath. You can also make slashes in the finger and fill them with "blood." Breaking one and adding jam to the end makes a pretty impressive severed finger, too.

Dutch Babies

Never knew exactly where the name "Dutch Babies" came from, but I always picture chubby, grinning wee ones that just make you want to pinch their cheeks, give a big squeeze, then eat them all up. These eggy, rich pancakes with high, crisp corners are perfect for topping with just about anything that comes to mind. This morning it was peaches, yogurt and sour cream mixed with a little brown sugar, and toasted walnuts on top. Simple to make, delicious to eat, and the name always gives me a smile.

Dutch Babies
(Makes one pancake, two servings)

2 large eggs
3/4 cup milk
1/2 tsp. salt
1 tsp. sugar
2 Tb. butter, melted
1/2 cup flour

Preheat oven to 450 degrees. Prepare pan: use an 8 inch cast iron skillet, a nonstick skillet of the same size, an 8 inch nonstick cake pan or an 8 inch glass pie dish. Place pan in oven with half of the melted butter.

Meanwhile, assemble the batter. Beat the eggs slightly, then add milk, salt, sugar and butter. Mix until everything is incorporated. Add in flour and whisk until smooth. Pour into waiting pan in the oven and bake for 15 minutes. Turn heat down to 350 degrees and bake for an additional 10 minutes, or until sides are puffy and browned.

Topping suggestions: lemon juice and powdered sugar, berries or slightly sweetened fruit of any kind, sour cream or yogurt mixed with a bit of brown sugar, applesauce, toasted nuts, apples cooked in butter and a bit of sugar, bananas cooked the same way.

Etouffee it is!

Etouffee is another dish that is new to me. I did quite a bit of reading and asking around as research and found that the word "etouffee" means to smother in French. Usually a rich, spicy gravy, this dish consists of crayfish or shrimp smothered in a thick sauce over rice. I looked all over for crayfish but was told this is the wrong season. So on to shrimp. Shrimp covered in a thick, spicy sauce...I couldn't wait.

First, I needed a good shrimp stock as a base for the sauce. I shelled two pounds of shrimp, added lemon, onion, celery, a bay leaf, peppercorns, salt, and a few sprigs of thyme and water to cover. I strained the stock and found I had more than enough for the sauce.


Into the freezer went 4 cups of golden liquid that will serve me well in future gumbo or jambalaya. I was a bit surprised at the deep color after such a short period of simmering. Guess I'm used to making chicken and beef stock. The whole house smelled like a shrimp boil at this point and my husband kept wandering over to check the stove approvingly.

Next, out came the butter. Lots of butter. A bit of flour whisked in and cooked just until the color turned a bit. Then came piles of onion, celery, bell pepper and garlic. Everything was cooked until the vegetables were just wilted. Then came two cups of the stock, salt and cayenne.


Stirred and simmered everything for a few minutes and ended up filling the house with the most amazing smells. The sauce thickened up nicely and seemed just spiced enough to set of the tender shrimp once they joined the pan. I added the shrimp and kept simmering until they were just cooked through but still tender. Meanwhile, I made up some rice to go underneath and chopped some parsley to top it all off.

Here is my shrimp etouffee in all its glory. How to describe this dish? If I were a food writer I could come up with all kinds of clever ways to capture how this felt in my mouth, how it all tasted. Istead, I'll just say this: it was incredibly, unbelievably delicious.

Thank you, Adam, for putting together Gourmet Survivor II. You raised a lot of money for a very worthy cause, and because of you I have cooked and eaten more wonderful New Orleans food in the past food than I have in my whole lifetime.

Shrimp Etouffee

for the shrimp stock:
1/2 onion, sliced
one stalk celery, sliced
1/2 lemon
bay leaf
1/4 tsp. peppercorns
1/2 tsp. salt
4 srpigs thyme
water to cover

For the sauce:
2 lbs. shrimp with shells
8 ounces butter
1/2 cup flour
4 cups yellow onion, diced
3 stalks celery, diced
1 medium green bell pepper, diced
2 Tbs. garlic, minced
2 cups shrimp stock
1 1/2 tsp. salt
1 1/2 tsp. cayenne
1/4 cup parsley, chopped fine

For stock, combine shrimp shells with the remaining stock ingredients in a medium pot. Bring to a boil then turn to a simmer and cook for 30 minutes. Strain, set 2 cups of stock aside for this dish, and save remaining 4 cups stock for future use.

Melt butter in a large pan over medium heat. Add flour and cook until just turning color. Add onion, celery, bell pepper and garlic and cook until vegetables are just tender. Add shrimp stock, salt, and cayenne and stir to combine well. Turn down heat to a simmer and cook for 10 minutes. Add in the shrimp, stir, and simmer until shrimp is just cooked. Serve over rice and sprinkle parsley over the top.

B is for broccoli

I usually have this as a quick, easy dinner when broccoli looks good and I feel like something comforting.

Pasta with Broccoli
Serves 4 as a main dish

2 lbs broccoli
1 lb penne or other tubular pasta
2 Tbs butter
2 Tbs olive oil
2 cloves garlic, minced
1/4 - 1/2 teaspoon red pepper flakes
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 cup parmesan or asiago cheese, grated

Cut broccoli into small florets, then peel stems and cut into 1/4 inch rounds (you can skip the stems, but they are so delicious - please try them!).

Bring a pot of salted water to a boil. Add pasta to the water and cook until just tender. About 3 minutes before pasta is done, add broccoli to the pot. Drain both in colander.

Meanwhile, in small pan heat butter and oil (or just oil) over medium low heat, then add garlic. Cook for a minute or two, then add pepper flakes, salt, and pepper.

Toss pasta, broccoli, and garlic-oil mixture together (I usually use the same pot I boiled the pasta in). Top with cheese and serve.