A Nice Surprise and Fish and Chips

I had just finished hauling the 10th. bag of groceries through the door when I noticed a long green box on the front porch.

The card read, "Happy Birthday Week"

The box contained my favorite flowers, long stemmed yellow roses.

TBHITW has done it again, proven why I call him The Best Husband In The World.

Tonight, to thank him, he is so getting .......

One of his favorite meals.

Fish & Chips (American Style) - that's my apology for my across the pond friends, where Fish & Chips is a national past-time. (feeds 4-6 people easily)

2 pounds Cod

1 bag frozen "steak" cut fries

1 1/4 cup rice flour, divided

1 tablespoon kosher salt

6 grinds of fresh black pepper

1 tablespoon baking powder

1 egg

1 12 ounce can club soda

Vegetable or Canola oil for frying

2 brown paper bags

Preheat your oven to 400 degrees F.

Take your fish out of the fridge 30 minutes before cooking. Cut into 4 inch pieces. Dry thoroughly. Shake the fish in 1/4 cup rice flour. Meanwhile:

Begin heating the oil (about 3 inches deep) in a big kettle. Oil should be 350 degrees.

Mix 1 cup rice flour with salt, pepper and baking powder. Beat egg slightly. Add to rice flour mixture and add club soda to make a thick batter. (start with 3/4 can and adjust as needed).

Take rice flour coated fish and dip into batter, place into hot oil and fry for about 10 minutes or until crisp and golden. Transfer to brown paper bag lined cookie sheet with a cooling rack placed on it. This will insure that the fish drains properly AND stays crisp. See cooks notes below.

Place in oven to keep hot.

Add fries to same oil and fry until golden. Drain fries on brown paper bags.

Serve fish and fries with cole slaw on the side. Lemon wedges, malt vinegar (for drizzling on fish) and store bought tartar sauce.

A Cook's Notes: use brown paper bags to drain grease from fish. Paper towels absorb oil, and your fish will sit on grease soaked towels and become soggy. Placing the fish on a rack with brown paper bags on the bottom will insure crisp, grease free fish.

If you don't have or can't find rice flour, use all purpose flour, sifted.

Birthdays and The Perfect Number of Cupcakes

I remember when I was so young (maybe I should say younger?) that I would be out of my mind with excitement for the coming of my birthday. Remember that? 

Or maybe you still do get all excited? 

I remember turning two numbers (10!) and then officially becoming a teenager (13). Getting my driver's license (16) and of course being able to vote (18) and then legally drink (21). 

Then there was turning 30. hmmm... not too bad.

Then 40. umm.. okay. 

Then 50. What?? How on earth did that happen - although the alternative isn't exactly what I want either. 

Time is the great gift and the great thief. It gives us our life and then while we are busy living and celebrating it, it robs us of our youth. 

Although I don't consider 50 old - it is a surprise; it seems like just yesterday I was that excited little girl turning two numbers. 

Yesterday I had the privilege of helping another excited little girl turn 7 with a cooking birthday party. She proudly showed me her missing two front teeth, but wouldn't let me take her picture like that. Instead, we took this picture. The hat says "Le Chef Extraordinaire" which she is. 

Abby and six of her BFF's (yes, they really do use that term) made (and ate):

Ranch Dip for Vegetables

Personal Size Pizzas

Ice Cream Tacos

and Cupcakes which they iced and decorated themselves. 

They all did a great job with a little help from The Good Cook and mommy assistants. Thanks ladies for a fun day.

This cupcake recipe makes only 12 cupcakes and everything you need you probably already have in your cupboard. Twelve is the perfect amount for making and enjoying at home. I mean really, do you honestly need 24 cupcakes?? 

Golden Cupcakes (makes 12 regular size cupcakes)

1 cup plus 2 tablespoons all purpose flour

2 tablespoons corn starch

1 ¼ teaspoon baking powder

pinch of salt

¾ cup granulated sugar

2 large eggs at room temperature

1 ¼ teaspoon vanilla extract

4 tablespoons butter, melted

¼ cup canola or vegetable oil

½ cup milk, room temperature

Preheat oven to 350 F. Line a 12 cup muffin tin with paper.

In medium bowl whisk flour, cornstarch, baking powder and salt. Set aside

In a mixer beat sugar, eggs and vanilla on medium high speed until smooth and slightly thickened about 2 minutes. Add butter and oil and beat well. Add dry ingredients and milk alternating batches beginning with dry and ending with dry. Carefully scoop batter into lined muffin tins filling them about 2/3 full.

Bake in center of oven for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool on rack before frosting.

 

Buttercream Frosting

6 tablespoons butter, softened

2 cups confectioners’ sugar

½ teaspoon vanilla extract

2 tablespoons milk or heavy cream

In mixer, beat butter until softened. Add sugar, vanilla extract and salt and beat until just combined. Turn up mixer and beat until smooth. Add milk or cream and beat until light and fluffy, about 2 minutes.