Cooking

The weather is finally turning and Fall has arrived.

This was TBHITW's favorite time of year. Apple picking, pumpkin picking, cool nights and glorious days. Oh my.

My heart aches with it all.

I have been doing a lot of cooking. Not a lot of eating, but that's okay, it is the act of cooking that soothes me.

I made chicken paillard the other day for the 16 year old kidadult. This is one of his favorite meals and he can eat it morning, noon and night. Seriously, he does.

The problem I am having is right now is that all of our food is packaged in three to five people quantities. I am a bit of a food hoarder and because I buy all of our food direct from the farm I have HUGE amounts of it. For instance, when I buy beef, I buy a 1/4 steer. When I buy chicken I buy ten chickens. Or an entire pig. I then divide it all up into meal servings.

Got Chicken?

See what I mean? Way too much food.

Anyway, I canned apples the other night because it is apple picking time and my CSA share is giving me about twenty apples a week. An apple a day? How about three or four?

Canned with lemon slices and nutmeg. 

I also made mussels with pesto because the last of the basil is here. I have bushes of it. Bushes!

Even when I try to cook for just two of us I make too much. I made pan fried cod the other night and it multiplied in the pan. I swear it didn't look like that much at the fishmongers when I bought it.

My sister and her two littles came to visit last night and I made chicken flautas. It was good to cook for someone. The kids liked the flautas but of course I made way too many. If TBHITW was here he would have eaten with gusto. Then he would have scolded me for "doing it to him again".. making him eat too much.

I am a cook who has lost her biggest fan. I am a wife without a husband. I am lost.

Round 1: The Good Cook vs The Fourteen Year Old: Battle of the Bouef Bourguignon

I come from a rather large family (by today's standards). One of six children, third in line to the family throne, #2 of four girls.

I speak with one of my sisters at least several times a week. Sometimes more in times of great need, crisis or glad tidings.

The other day I was speaking to sister #3 and as so often happens, the topic of "what's for dinner" came up.

I told #3 I was on my way to the store to buy ingredients for Boeuf Bourguignon* and she casually mentioned that her 14 year old son Wes had made that very dish in June.

*from here on in known as BB

Huh?

It seems #3 and her merry band have a once a month family tradition of choosing a country, researching the cuisine of that country and then making a dish for the rest of the family.

June was Wes's month and he choose France. Imagine that.

So off Wes went to the library and checked out the following book:

Ohhhh REEEALLLY?

"Yes", said M. "And that's not all. He made BB AND cream puffs from the book.

"Ohhhh REEEALLY, I replied. And how did it taste?"

"Oh, it was wonderful" she assured me.

UH HUH.

"Can I speak with Wes?" I asked.

Soon Wes was on the phone and I was peppering him with questions.

What kind of beef did you use?

Did you dry the beef?

What kind of wine did you use?

Did you use the recipe for brown braised onions like Julia Child said to?

Did you pan saute the mushrooms separately?

What sides did you make?

Do you have photographic proof of this kitchen escapade?

Wes answered all my questions thoughtfully and knowledgeably. But I wanted proof that he had indeed mastered this difficult recipe.

Did you dad take pictures? Will you send them to me?

Herewith photographic evidence of Wes's culinary fete. His mom, serving as Sous Chef, did the knife work for him.

This is Wes's BB:

This is Wes and his mom. Wes is taste testing a cream puff.

I am so proud of him.

I am so proud of my younger sister for teaching her sons to cook.

Does your family have any kitchen traditions? Any budding culinary stars? Any favorite meals that you all cook together?

AND this question is for Wes,

Are You Ready for a Throwdown?

Oh, and for the record, here is my BB: In The Pot

And plated:

Sing Along and Elegant Potatoes

I'm feeling a little funky today.

Like Funky Town. 

Like Singing.. a song. Like cooking and singing a song.. 

Come on, sing with me: 

to the tune of When You're A Jet from West Side Story:

When you're a Cook,

You're a Cook all the way

From your first omelet

To your last cheese souffle

 

When you're a Cook,

When the butter hits the pan,

You got eaters around,

You're a family man!

 

You're never alone,

You're never disconnected!

You're home with your own:

When company's expected,

You're the Cook elected!

 

Then you are set

With a capital C,

Which you'll never forget

Till they cart you away.

When you're a Cook,

You stay a Cook! 

Okay - singing not your thing? Try these potatoes instead of your regular side of mash or baked or however you've been enjoying spuds lately.

Baked Potatoes Stuffed with Anchovies, Bacon and Sage (serves 4)

adapted from Jamie Oliver's "Cook with Jamie" page 304.

Don't let the anchovies scare you. You wont' taste the fish. You will taste a buttery richness as the anchovies melt into the potato. Trust me on this one. 

Preheat the oven to 400 degrees F.

4 medium sized potatoes, skin on (try Yukon Gold)

olive oil

sea salt

2 slices of bacon (cut in half)

4 fresh sage leaves

4 anchovy fillets packed in oil, drained

1 clove of garlic, peeled and sliced lengthways

Zest of one lemon

Stick one end of an apple corer into the potato and twist to remove a "core" from the potato. Repeat with other three spuds, reserve the core. We are going to use it like a cork.

Lay out the stuffing for each potato. A piece of bacon, a sage leaf, an anchovy, a sliver of garlic. Grate some lemon zest over each stuffing. 

Fold and twist the stuffing into a little sausage shape (4 of them) and stuff into each potato. Cut the potato cores and use as corks to hold the stuffing in place. They will stick out a little, that's okay. 

Prick each potato with a fork, rub with olive oil, sprinkle with sea salt. Place on a cookie sheet and bake for one hour, turning every now and then, cook until skin is crisp and golden.

Don't tell anyone about the anchovies, they will never guess. But DO sing them the Cook song.. 

My Father-In-Law and Salsa Chicken

My father-in-law is one of the nicest people I know. His heart is good and kind. He laughs alot. He loves his children and his grandchildren and treats his wife (my mother-in-law) like a princess.

He also raised The Best Husband In The World. 

In his own words he will tell you that he "always sees the glass as half full".

As much as I love to cook, I love for people to cook for me. No, really, I do. 

Does that surprise you? 

I know what I put into the food that I cook, so it stands to reason that I can appreciate how much love goes into what other people cook: 

The selection, the planning, the actual cooking, the plating and then finally, the half smile of satisfaction from the eater... or maybe even a little groan of delight... ah.. music to a cook's ears and food for our souls. 

On the day we went to the zoo, my father-in-law stayed home and planned this meal. He was sooo excited to cook for us. It made me happy and it was delicious to boot! 

My Father-In-Law's Salsa Chicken: (serves 4) - adapted from South Beach Diet - phase 2

8 cups shredded lettuce (he used Romaine)

3 tablespoons chili powder

1 teaspoon ground cumin

4 boneless chicken breasts

2 large egg whites

2 tablespoons olive oil

8 ounces chunky tomato salsa

1/2 cup fat-free sour cream (or you can use Greek style yogurt)

Divide the lettuce among 4 plates, set aside.

Set up your breading station with two bowls. In one, place egg whites, beat slightly. In the other bowl combine the chili powder and cumin. Add the chicken to the spice mixture, turning to coat. Shake off excess and dip into egg whites, then coat again with spice mixture. 

Heat the oil in a wide nonstick fry pan over medium heat. When hot, add chicken and saute gently until no longer pink - about 4-5 minutes per side. 

Remove chicken breasts to top of lettuce. Pour the salsa in the pan and heat through. 

Top the chicken with the salsa and a dollop of sour cream. 

According to South Beach Diet (page 218) 266 calories per serving. 32 g. protein, 12 carbohydrates, 10 g fat, 2 g saturated fat, 457 mg sodium, 77 mg cholesterol, 5 g fiber

According to me: Delicious and one of the nicest meals ever cooked for me. 

Cooking with Shane for Cancer - no recipe included

I got the best phone call of my life the other day. 

Wasn't The Food Network calling offering me that cooking show (shame on them)

Wasn't the lottery commission calling to tell me I won the big one. 

Wasn't Weight Watchers calling to tell me their scales are off by 20 pounds and I'm actually underweight and don't come back. 

Wasn't the college boards calling to tell me my brilliant children should not have to spend a cent on higher education and they should choose any college of their choice and just go - all expenses paid.

No, as lovely as any of those calls would have been, the best phone call came from our 10 year old nephew in Michigan. 

Shane was calling from the 5th. floor of Beaumont Hospital where he was getting his second round of chemotherapy. 

Shane has cancer. 

Shane told me that he was trying to think of ways to help other kids with cancer. What?? Help other kids... but you have cancer. 

Yeah, yeah.. whatever. The purpose of the call was to ask me to help him help other kids with cancer who have to be on a neutropenic diet. 

Sometimes, if their blood counts get too low, doctors advise a neutropenic diet to ward off any exposure to bacteria. In a nutshell, fresh fruits and vegetables have to be avoided, as well as any fast food, food from a deli, food that is dispensed (think ice cream, soda, etc). 

If you really start thinking about it, even that syrup dispenser at your local waffle house could be deadly for these kids.... no fresh herbs, no yogurt, no soup at a restaurant, no ice tea with lemon... really, think about it - it gets huge! 

Shane's idea is for me to teach him how to cook healthy, easy, TASTY (he stressed tasty) meals following the restrictions set forth by the diet. We also have to take into consideration queasy stomachs and sore mouths. 

Once we have all of our TASTY, easy, healthy meals we will put all the recipes into a cookbook for kids. I'm not sure what his distribution plans are, but who am I to question his idea?

Cool huh? 

We are leaving next week for Michigan where Shane and I will begin our "test-kitchen" cooking. I hope I can do it without adding too much salt to the recipes from my tears. 

Once again, I got schooled by a 5th. grader. 

This is Shane last year on a camping trip to Acadia, Maine. We had a blast! 

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. 

I Laughed My --- Off with These Good Cooks

I laughed my butt off this weekend. Well, not really (I wish) but I did laugh until my stomach hurt! Seriously, my stomach and rib cage is sore today. 

Women's Wine Weekend (WWW), notice there is no H in wine, was fun, fun, fun. Nine women all together, cooking, laughing, walking, drinking wine (and spirits of many flavors), and sharing stories. What could be better?

This is a picture of the WWW's, all chipping in to make dinner Saturday night. A nice ritual that women have been doing together for, well, forever. Think about it. Quilting bees, making breads in a church basement, baking cookies at Christmas. All things women get together to do. Many hands make short work is what my grandmother would have said. 

But there's more to it than that isn't there? It's really not about the task at all. That's the excuse to get together and the excuse that keeps the men at bay. :-)

It's the doing that brings us together. And the telling. And the sharing. And the caring. And, oh yeah, the laughter. 

So here's to all of you,  my fellow Good Cooks of WWW. Thank you, it was wonderful. I love you all and can't wait to see you in the Fall for our next great adventure. 

Two Days To WWW - and Tenderloin

These are the women of WWW. Women's Wine Weekend (notice there is no H in Wine).

That's me, the first on the right

It's two days until we convene and commence to, well, whatever we want.

Today I am going to buy the beef tenderloin and this is how I'm going to make it for WWW Saturday Dinner:

Roasted Beef Tenderloin with Rosemary, Chocolate and Wine Sauce

1 (2 to 5 pound) beef tenderloin
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
4 teaspoons olive oil
½ cup chopped shallots
1 carrot, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
2 cups dry red wine plus more for drinking (duh)
2 cups beef broth
2 tablespoons tomato paste
1 bay leaf
1 sprig fresh thyme
1 sprig fresh rosemary
2 tablespoons unsweetened cocoa powder

Preheat oven to 425 degrees F.

Tenderloin:

Take meat out of refrigerator 1 hour before roasting. Season meat with salt and pepper. Heat 2 teaspoons olive oil over medium-high heat. Add meat and sear until well browned on all sides.

Transfer the meat to a rack set on a baking sheet. Roast until desired doneness (140 – medium rare, 150 – medium). Take meat out of oven 6 degrees below desired temperature. Tent. Residual cooking will bring to desired temperature. Let rest AT LEAST 15 minutes before carving.

Sauce:

Heat remaining 2 teaspoons of oil in large saucepan over medium-high heat. Add the shallots, carrot and celery and cook until softened, about 5 minutes. Add the garlic, cook for 2 more minutes. Add the wine and broth and stir in tomato paste, bay leaf, rosemary and thyme. Bring to a boil. Reduce and simmer until reduced by half (about 30 minutes) Strain through a fine mesh strainer. Discard solids. Return sauce to pan, whisk in cocoa. Season to taste with salt & pepper. Serve on the side with the sliced tenderloin.

Tomorrow: All the sides.