Shopping: Fresh Market

Last weekend, I went to three grocery stores in Indianapolis: Whole Foods, Trader Joe's and Fresh Market. I was excited because the Whole Foods was a newer, flashier one than where I usually shop in the city and I had never been to a Fresh Market before. You might remember it from Top Chef Miami, it's where they bought all of their groceries.

Visually, Fresh Market is very much like Whole Foods. It was kind of like, "what store am I in?" It's very green and white, with a dash of the organic, natural. They have their own store brand and lots of wonderful produce included great buys on blood oranges and pencil thin asparagus. I was surprised to find an array of Southern delicacies including several varieties of pimento cheese and some Southern vegetables you don't see everywhere, including Silver Queen corn. Yes, Silver Queen. It's really a family joke, which won't be funny to anyone but me: my family could have an entire dinner table conversation about corn, its varieties and the subtle differences in flavor and sweetness. When I was a child, Silver Queen was one of the preferred corns.

It was a fun shopping trip and I got some delicious things: chocolate-covered pretzels with toffee bits; an indulgent chocolate coffee which is the most aromatic I have ever had; a black and white cookie; tiny, thin asparagus; and blood oranges.

SoCo Treats

Saturday, Katie and I bummed around South Congress doing a little shopping, looking and eating. We popped into Cissi's Market which has all kinds of yummy treats, including some garish sugar cookies that are actually divine. They served them at the docent holiday party last week, and I would say they are possible the best I've ever had.

After walking up and down the street, we decided that a slice from Home Slice would hit the spot. I love Home Slice and I think it's some of the best pizza in town. (Queen of Pies!) I know I'm not alone with these thoughts or any sort of foodie prophet. My only complaint is that everyone KNOWS it's great pizza, so it's always super crowded. Oh well, worth the wait for cold beer and hot pizza. I had a slice of cheese and a slice of margherita.

On the way back to the car, we checked out Big Top Candy Shop, the new candy destination from folks who run Monkey See Monkey Do. What will you find at Big Top? Piles and piles of every kind of candy you could possible want. Piles. I resisted, but I'll be back. AND they have a soda fountain.

Mangez!

Simple Fall Dessert

There are so many opportunities to entertain during the fall and winter, but it's often difficult to decide on a dessert, plus find time to make it. In one of my cooking magazines, I came across a reference to a company selling chocolate dipped figs at exorbitant prices. These couldn't be easier to prepare yourself, and paired with butter cookies, make a perfect ending to a casual meal. Here are my tips and some photos of the process:

Tips:
1. If you can, buy several types of figs. I like to use Calimyrna and black mission for a nice variety.
2. If you're buying figs in bulk, try to select similar sizes which will make the process easier. You want them to be bite size, but not too small or it will be difficult to get the almond inside the fruit.
3. You could use any type of nut you prefer, but the shape of almonds make them perfect for slipping inside the figs. I prefer a roasted, salted nut for that perfect combination of salty and sweet, but raw, plain or smoked versions would also be tasty.
4. Use a bittersweet or dark chocolate to enrobe the fruit. Figs are naturally very sweet already, so you don't want to make them too sweet to eat.
5. Buy candy papers from the craft of cooking supply store to dress up the finished product. The dipped figs look like edible jewels in a serving bowl or on a platter, and the papers make them look über-professional and just a little fancier.

How-to do it:
Using a small paring knife, insert it into the blossom end of the fig. Turn 180 degrees and make a second insertion so that you form an 'X.'

Insert the almond in point first. Be gentle, but dried figs are fairly pliable. The end of the almond will be visible on the bottom of the fig. Repeat with all of the figs so they're completely prepped before you begin the dipping.

Melt your chocolate carefully and don't get it to warm. I found a vintage Oster electric fondue pot at the thrift store several years ago. I've found that it's the best way to melt chocolate, in addition to it's usefulness for fondue.

Holding by the stem, dip each fig into the chocolate and let the excess chocolate drip back into the pot. Place them on wax paper and if you like, pop them into the fridge to set the chocolate. Place each fig in a candy paper, cover and store at room temperature until you're ready to serve.

Mangez!

Healthy Soda?

Mitchell and I took a swing through Central Market this evening to pick up a couple of things so I can make some refrigerator pickles and brownies tomorrow. We came across a couple of strange things, two different 'healthy' sodas. I guess with all of the American health issues, the soda industry is trying to reform its image a little.

Naturally Refreshing Health Cola has antioxidants and more than 100% of your RDA of vitamin C. In addition, it's made with cane sugar instead of high fructose corn syrup, the thing we are all supposedly avoiding. Except when we can't. Except when we HAVE to have a soda. Or some Laffy Taffy. Or....well, you get the picture. I'm not that big on cola anyways, so I moved on down the aisle. We were in the dairy aisle, mind you. Yes, there was a gigantic pile of soda in the dairy aisle.

I remember reading about Dry Soda in one of my cooking magazines. It's one of the many new sodas on the market that are targeted to more adult taste buds, ofter flavored with teas or other exotica. At CM they had Dry Soda in kumquat, lemongrass, rhubarb and lavender. I opted for the least combative, kumquat, while Mitchell opted for the more adventurous lavender.

Dry Sodas are again sweetened with cane sugar, but just barely. Hence the dry. The kumquat was good, sweet with a little bit of tartness that hit in the back of the mouth much like the real fruit. Mitchell isn't sure he will run out and buy another of the lavender sodas, but it was an interesting experience. The company web page makes suggestion for alcohols to pair with the sodas. Perhaps that is the way to go? When in doubt, add booze.

While soda is probably never GOOD for you, these choices do make it a little easier to enjoy a cold, fizzy drink every once in a while.

Southern Heritage Cookie Jar Cookbook

I'm always on the lookout for cookbooks not represented in my collection and pick things up for different reasons. Sometimes, it's the illustrations that are too great to pass up. On other occasions, the author may be someone important or iconic, and I want the book even though I may never cook out of it. And of course, I actually do pick up cookbooks because I want to use the recipes. That's the case of the latest addition to my library, the Southern Heritage Cookie Jar Cookboo from the publishers of Southern Living which I got while thrift shopping in Owasso, OK.

Admittedly, most of the titles from Southern Living don't have an appeal to me because the recipes within veer too much in the direction of classic American convenience cooking. Occasionally I will find one that is rooted in traditional Southern food ways and worth making, but not often. But this fantastic cookie cookbook is filled with wonderful images that reflect Southern cookie culture in addition to great recipes. If you see it, I suggest you snap it up.

Lately there has been a lot of conversation about Lady Bird Johnson (born Claudia Alta Taylor), widow of the late President L.B. Johnson. Does she really live in a penthouse atop the LBJ Museum and Library? Is she really the person longest protected by the Secret Service? How is she feeling now that she is out of the hospital? Is her brownie recipe better than Katherine Hepburn's? You be the judge, because I'm publishing it here.

Recipe: Lady Bird's Texas Brownies
1/2 cup butter or margarine
1 cup sugar
2 eggs
2 (1-ounce) squares unsweetened chocolate, melted
3/4 cup all-purpose flour
1 tsp. vanilla extract
1/2 cup coarsely chopped pecans

Cream the butter in a big yellow bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well with each addition. Add melted chocolate and beat until blended. Gradually add flour, stirring well. Stir in vanilla and pecans. Pour batter into a greased 8-inch square baking pan.

Bake at 350 degrees for 25 minutes. Cool brownies completely in pan. Cut into 2-inch squares. Yield: About 1 1/2 dozen.

Postscript: Actually, after looking at the recipes, the only differences are the amount of flour (less in Kate's), the type of nut used (Walnuts vs. pecans which I think was the argument that REALLY started the Civil War.), and the addition of salt in Kate's. I do think a taste test is in order!

Tiffwich?

If you are lucky enough to live or work in Central Austin and have someone who really, truly loves you then you have probably had a big box of warm cookies delivered by Tiff's Treats. These freshly backed cookies are delicious and come in all the classic flavors: chocolate chip, white chocolate chip and almond, butterscotch chip, peanut butter, M&M, sugar, oatmeal raisin and oatmeal chocolate chip. Every flavor is amazing and great with a glass of cold milk, just like when you were a kid.

BUT not on the on-line menu is a special treat too good to be true, the Tiffwich: a big slab of Blue Bell Ice Cream (the best ice cream in the country) sandwiched between the warm, Tiff's Treat cookies of your choice. Sound fantastic? It is. Warm and gooey, cool and creamy, the Tiffwich is THE treat for summer. Sadly, they can't deliver the Tiffwich so you have to stop by the store to get your ice cream sandwich made-to-order.

Special.

Just for you.

Because you've been good.

Mangez!

Smartie-pants

Do you love Smarties? Like them? Eat them at Halloween from the big bag of mixed candies including some sort of taffy, Tootsie Pops, and the like? Well, if you haven't been prowling the candy aisle at your local 7-11 (Oh, thank heaven!), then you may have missed out on the latest development in the world of candy, perhaps the most dramatic thing to happen to Smarties since they debuted in 1949: Smarties have now been super-sized!

They now come in a giant roll of candies about the size of a quarter, slightly harder than their original, diminutive parents. I love them! More than the tiny ones? Perhaps. Only time will tell.

Mangez!

Let Them Eat (Jam!) Cake...

Homer Henderson Pierson and Martha Allie Pierson on the front porch of their home in Braxton County, West Virginia.

This recipe has an old pedigree, it comes from my Grandmother Ruth Barbara Pierson Johnson Decker from her mother Martha Allie Pierson (went by Allie) who passed away in the late 1940s, so it was perfected decades ago. The photographs of Allie correspond with my mother's memories, not a happy-friendly type of grandmother, slightly serious and dour. Mean? The cake recipe says otherwise, as it is a masterpiece of brightness and spring.

The finished cake, decorated with flowers for spring. I painted the bunny with my grandmother when I was younger and staying at her house. I think she did most of it, but I must claim responsibility for the pink eye that give it a slightly evil look.

Many recipes utilize jam as a filling between layers of sponge, but this one combines it in the batter along with spices that yield an incredibly moist and delicious crumb. My grandmother said one of her sister-in-laws or cousins or someone made it with store bought jam, a derision aimed at the fact the culprit possessed store bought jam to use rather than any marked difference in the cake. As the recipe states, you can use a combination of the leftover jams from jars in the fridge or a single flavor of your choice. Store bought or homemade, I recommend blackberry.

There was no recipe for an icing, but Grandma mentioned something with brown sugar. I did a little research and found one utilizing both brown sugar (to complement the spices in the cake) and orange juice concentrate (to complement the fruitiness of the jam), and it is perfection.

Recipe: Great-Grandma Pierson’s Jam Cake

1 cup sugar
1 cup butter (2 sticks)
1 cup jam (any flavor, or mixed scraps)
1 cup buttermilk
3 eggs
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon cloves
½ teaspoon nutmeg
½ teaspoon allspice
2 cups flour
1 ½ teaspoon baking powder

Preheat oven to 325 degrees and grease and flour two 8-inch round cake pans.

In a small bowl, sift dry ingredients together. Place jam in a medium-sized measuring cup and slowly add buttermilk, stirring together. In a big yellow bowl, beat sugar and butter together until creamy and light. Add eggs one at a time, beating with each addition.

Alternate mixing in dry ingredients with buttermilk mixture, beginning and ending with dry ingredients until just combined. Divide batter between two pans, bake for 45 minutes or until tester come out clean (the top of the cake will remain fairly moist)

Cool in pans for ten minutes then remove and cool completely. Frost with caramel frosting. You can also put a layer of jam between the cakes, if you like.

Recipe: Orange-scented Brown-sugar frosting

12 ounces cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
2 1/4 cups powdered sugar
1 1/2 tablespoons frozen orange juice concentrate, thawed
1 1/2 teaspoons vanilla extract

Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Add brown sugar; beat until well blended. Add powdered sugar 1/2 cup (scant) at a time, beating well after each addition. Beat in orange juice concentrate and vanilla. Chill until firm enough to spread, about 30 minutes.

Makes about 3 1/2 cups

Mangez! (and Happy Spring!)

Dulce de Leche Brownies

It's funny, because the other day I was looking at the cans of dulche de leche in my pantry and thinking, "What am I going to do with you?" Next day, I find this wonderful recipe for Dulce de Leche Brownies on David Lebovitz's blog from Paris.

In the American South, the Latin American delicacy of dulche de leche is affectionately called "cooked can" and considered very trailer trash. You basically risk life and limb by boiling a can of sweetened condensed milk until it turns to carmel. Luckily, you can also avoid the danger of blowing yourself up by buying it already carmelized in the Hispanic foods section of your local grocery.

The recipe is decadent and delicious because it uses both bittersweet chocolate and cocoa powder. I used the Belgian bittersweet from Trader Joe's that John brought me from Chicago and Penzey's natural cocoa which I think is the best available. Just smell it and you'll understand.

There really wasn't enough batter to layer the brownies as the recipe indicates--in my pan, anyways. Perhaps it was too big? I just put all the batter in the pan, topped with caramel and then swirled it into the batter. Next time, I think I'll try 3/4 cup of sugar instead of the the full cup because the caramel is soooo sweet and I think the contrast with a slightly less sweet brownie would be wonderful. But, end result: these are excellent and I think you should run right out and try them.

Mangez!

Let Them Eat (Coffee) Cake!

Photo courtesy Barbara Johnson Whisenhunt

Apples are very much a part of culture and society, probably because of the numerous myths surrounding them, both ancient and contemporary. In addition to being myth-laden, apples are also a wonderful part of fall and winter baking--pies, tarts and cakes are only the beginning as there are numerous iterations suited to every taste. For me, apple pie topped with whipped cream or ice cream is an amazing treat. But, fresh apple coffee cake combines the wonderful concept of apple pie with the traditional coffee cake into something that is as enjoyable in the morning as it is after a fall/winter supper of soup or stew. This recipe is one of my favorites and I love the smell of the house as it bakes. With a few small changes, I was able to adapt the recipe for baking as individual cakes, which look great with a brunch spread or on a small plate to share at the office. The secret ingredient here is cream cheese which results in a cake with a soft, tender crumb.

Recipe: Fresh Apple Coffee Cake

1 3/4 cup sugar, divided
1/2 cup butter (1 stick), softened
1 tsp. vanilla extract
8 oz. cream cheese (low-fat is okay, but i wouldn't use fat free), softened
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. ground cinnamon
3 cups chopped, peeled apples (I like to use a combination of Granny Smith and Jonagold, about 3 medium to large apples)

Combine 1/4 cup sugar with cinnamon. Place apples and 2 tbsp. sugar/cinnamon mixture in a heavy sauce pan and cook, stirring often, for 10-15 minutes, or until the apples have softened. Cool completely.

Preheat oven to 350 degrees.

In a small bowl, combine flour, baking powder and salt. In a big yellow bowl, beat 1 1/2 cups sugar, butter, vanilla and cream cheese together at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter/cream cheese mixture, beating at low speed until well blended. Stir in cooked apples by hand.

Divide batter between 12 greased (or cooking spray) coated muffin tins. Sprinkle with remaining cinnamon/sugar mixture. Bake at 350 for 20-25 minutes, or until a toothpick inserted comes out mostly dry. Cool in the pan and remove with a spatula.

Mangez!

Cookies from the Pros Who Knows

From left: moi, Rachel, Anne, Gabrielle, Kristina and Jennifer, all with gifts in hand--or around neck, in my case.

For our department holiday party, we gathered at my boss' house for cookie making, each of us baking a personal favorite. Before we started in the kitchen, we exchanged our Secret Santa presents which had to feature some sort of homemade option and also the color green. I received the most beautiful hand-knitted scarf from Anne, (Thank you!) and it was a lot of fun to see what everyone had come up with.


The burned goat cheese.


Little big-tomato-butt-man.

Everyone brought something savory to nosh while we prepared the cookies and sipped on champagne, wine and port. Anne was making a salad with cherries that are plumped in port and served with a warm goat cheese. But, distracted by our beautiful prezzies, we didn't even notice the burning smell until it was far too late. The holidays are not a time to be brought down by burnt cheese and everyone carried on, with Lisa leading in the creation of a little big-tomato-butt-man from the crudite and other snacks.


Dueling spatulas.

Sacrifices like the one made by the cheese are what makes the rest of the day run like clockwork--a little bloodshed for a lot of happiness. Seven people, two cats and one dog in the kitchen? Pretty crazy, I must say, but we all worked together, passing ingredients and tools to the left, to the right, and flipping them over our heads--a veritable curlinary Cirque de Soleil. Everyone kept an eye on the stove and we turned out tray after tray of delectable treats. The recipes--some classics, some family favorites--are published here for your enjoyment.

Kristina elected to make a classic--Nestle Toll House--and she made them just like my mother always did: some with nuts and some without. It may sound bizarre since I confess my undying love of the pecan crispy below, but I prefer a chocolate chip cookie to be nut free.

Recipe: The real, the original, the authentic Nestle Toll House Chocolate Chip Cookie Recipe
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 eggs
2 cups (12-ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels
1 cup chopped pecans

Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla together in a big yellow bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and pecans.

Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375-degree oven for 9-11 minutes or until golden brown. Let stand for 2 minutes before removing to wire racks to cool completely.



Gabrielle created a twist on a classic by using cherries instead of raisins. These may be wholesome, but they're still delicious, which means you can enjoy them tonight, but feel good about yourself in the morning.

Recipe: Wholesome Oatmeal Cherry Cookies
1/2 cup light brown sugar, packed
1/3 cup sugar
1/2 cup butter, softened
1 large egg
1 tsp. vanilla
1 1/4 cup rolled oats
1/2 cup all-purpose flour
1/2 cup oat bran
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup dried cherries

Preheat oven to 350 degrees.

In a big yellow bowl, cream together the brown sugar, granulated sugar and butter. Add the egg and vanilla and mix until well combined.

In a separate bowl, combine oats, flour, oat bran, cinnamon, baking powder, baking soda and salt. Add to the butter mixture and stir until just blended. Mix in the dried cherries.

Drop the dough in scant 1/4 cup mount about 3 inches apart and flatten slightly with moistened finger--about six cookies per baking sheet. Bake for about 15 minutes, until brown and just firm to the touch. When first removed from the oven, these cookies will be soft and delicate. Carefully transfer them to racks to cool. Makes 10-12 large cookies



Cookies with booze in them?! Alright! Tanks Annnne, thes ar greet.

Recipe: Rum Balls
2 cups fine 'Nilla Wafer crumbs
1 cup powdered sugar
2 tbsp. cocoa
2 tbsp. light corn syrup
1/3 cup rum
1 tsp. orange rind

Combine crumbs, sugar and cocoa. Add corn syrup and rum. Shape mixture into 1-inch balls. Roll in powdered sugar. Store for several days in a tight tin to develop flavor. Roll again in powdered sugar before serving.





Your peanut butter is on my chocolate! Your chocolate is in my peanut butter! Who cares who's fault it is, these cookies that Rachel made are a classic combination of flavors.

Recipe: Peanut Butter Kiss Cookies
1 3/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) margarine, softened.
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
extra sugar
Hershey kisses

Preheat over to 375 degrees.

Mix flour, baking soda and salt together in a small bowl. Beat margarine and peanut butter together, add sugars and beat until well-blended. Beat in egg and vanilla. Beat in flour mixture until combined. Roll dough into one-inch ball and cover in sugar.

Bake on ungreased cookie sheet for 12 minutes. Press an unwrapped kiss into the top of each warm cookie. Makes 3 dozen.


A classic holiday cookie, Jennifer had us all cutting out fun shapes to bake and adorn--but it got too late and we never did decorate. Next time!

Recipe: King Arthur's Special Sugar Cookies
1/2 cup (1 stick) butter
1/2 cup (4 oz.) cream cheese
1 cup granulated sugar
3 eggs
1/2 tsp. to 3/4 tsp. orange oil OR 1 tsp. vanilla plus 1 tsp. almond extract
3 1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp salt

In a big yellow bowl, cream together the butter, cream cheese and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the orange oil (or vanilla and almond extracts) and stir in dry ingredients. Divide the dough in half, wrap each in plastic wrap, and chill for 2 hours.

Preheat the oven to 350 degrees. Between two pieces of wax paper lightly coated with flour, roll one portion of dough out to 1/8-inch thickness. Place the sheet of dough in the freezer (use a baking sheet to support if necessary) for 10-15 minutes while you roll out the second portion of dough. Use a cookie cutter lightly coated with flour, cut into desired shapes and remove to baking sheet.

Bake the cookies for 8-10 minutes, or until light brown. Remove from sheet and cool on a rack. Decorate as desired.


This is one of my favorite cookie recipes, which is surprising since it contains no chocolate. The flavor is addictive and it makes enough to feed a crowd at work or at a party.

Recipe: Pecan Crispies
1/2 cup shortening
1/2 cup butter
2 1/2 cup packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
2 1/2 cups all-purpose flour
1 cup chopped pecans

In a big yellow bowl, beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, and salt; beat until the mixture is combined, scraping sides of bowl occasionally. Beat in the eggs until combined. Beat in the flour on low until combined. Stir in pecans.

Drop dough by round teaspoon about 2 inches apart onto a greased cookies sheet. Bake at 350 degrees for about 12 minutes or until lightly browned and edges are set. The cookies will be puffed, but as they cool will turn crisp with a lovely crackly top. Makes at least 60 cookies.

Mangez!

Food I Will Miss in Wichita

I'm officially moved from Wichita and on the way back to Austin was thinking about what I would miss (besides all of my wonderful friends!) and the list was pretty food oriented:

1. The Friday special at Byblos: lentil pilaf. It's so unbelievable good
2. The Nifty Nut House, I think you all know I how I feel, but if not it's all right here.
3. Those green cookies (pistachio) at N&J.
4. The bread pudding (and soup) at Tanya's Soup Kitchen, even thought its been closed for years.
5. Dinner at my house with friends

Mangez!

The BEST Gingershaps

I got this recipe from Teri, the executive secretary at the Wichita Art Museum, who nabbed it from a catalog from Aspen Traders--a trendy women's store. They really are the best I've ever tasted, so I made a batch to take to the work as my first baked goods. I did have a few problems (still trying to get to know my oven) but enough of them emerged unscathed as to constitute a worthy batch.

Recipe: Gingersnaps

Preheat the oven to 350 degrees.

In a large bowl combine:
5 cups flour
4 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 tsp. ginger
1 tsp. ground cloves

Whisk to combine.

Cream together:
3/4 lb. butter
2 cups sugar
Then add:
2 eggs
1/2 cup molasses
Mix until smooth, add dry ingredients and mix until just combined. Roll dough into 1 inch balls (or use a scoop) and then roll in sugar. Bake for 10-12 minutes. Makes at least 4 dozen.

Mangez!