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!

Small Plates

I posted an arrangement of dishes on MTSS earlier in the weekend, and here are the recipes I prepared for them. The entire menu was inspired by a recipe for Cava Sangria that is in the June issue of Bon Appetite. It sounded delicious and I wanted to try it. While sangria goes with just about anything, I decided to stick with the Spanish idea and do some small plates. We started with a large mixed platter of vegetables, cheese, bread, dips, olives, nuts, peppers, etc. From there it was potato croquetas with saffron aioli, which I wouldn't call a standard, but I have made several times. After the croquetas, I served a gazpacho that was topped with a chunky garnish and a drizzle of orange olive oil and champagne vinegar. (I heart vinegar. I think I'm going to have to do a entire post on vinegars.) The last course was a potato chip tortilla and a small green salad. Yes, it sounds weird to use potato chips in tortilla, but the recipe is from an important Spanish chef, so its legit. Dessert was homemade cinnamon-scented chocolate gelato and butter cookies. And coffee in the lovely new service. Here are few of the new recipes that I think you should definitely try.



Recipe: Fava/Lima Spread
This is something I threw together. You can serve it with chips or on pieces of bread with slivers of cheese.

12 oz. frozen fava or lima beans
1 onion. coarsely diced
2 cloves garlic
2 tbsp. olive oil

In a large skillet, heat the olive oil over medium heat. Add the onion and cook until starting to brown. Add the beans and garlic and continue to cook until the beans are soft to the tooth. Place in a food processor, add salt and pepper to taste and a little water. Pulse until coarsely chopped--you don't necessarily want it to be smooth, more of a chunky consistency.



Recipe: Stuffed Piquillo Pepper
You can find these piquant little red peppers in jars or sometimes in the deli section of your grocery store with the olives. There are a million ways you could stuff them, but this version I whipped together is simple and tasty.

8 oz. cream cheese, room temperature
4 oz. goat cheese, room temperature
2 cloves garlic
3-4 tbsp. milk or half-&-half
Freshly ground pepper
24 piquillo peppers, rinsed, drained and patted dry

Combine the first four ingredients in a bowl and cream together until you have reached a spreadable/pipable consistency--you may need to add another splash of milk. Add pepper to taste. Place the cheese mixture in a sealable plastic baggy and snip one of the corners off. Pipe the cheese into each of the peppers, then chill for one hour or overnight.

Recipe: Potato Chip Tortilla Espanola

7 large eggs
4 oz. good-quality potato chips, preferably lightly salted
1 tsp. salt (or none if you're not using lightly salted)
2-4 tbsp. olive oil

Combine six of the eggs and the potato chips in a big yellow bowl. Stir together, slightly crushing the chips as you break up the eggs. Let the mixture sit for 5 minutes so the chips can soak up the eggs, then beat in the seventh egg and salt if using.

Heat olive oil in a small skillet (6-8 inches). Add egg mixture and stir with a wooden spoon. Continue cooking until the egg is set underneath and starting to brown. Slide the tortilla onto a plate and then invert the uncooked side back into the pan, cooking until it is done. Cut the tortilla into wedges and serve warm or at room temperature.

Mangez!



OH! I almost forgot the sangria...

Recipe: Cava Sangria
Sangria is always a welcome addition to entertaining in the summer, but this version is especially delicious and refreshing. This recipe is based on one from Jose Andres' in Bon Appetite, June 2006.

1/2 cup white grape juice
6 tbsp. Licor 43 or Tuaca (I used Tuaca. The bottle of Licor 43 I found was about 60 years old.)
5 tbsp. brandy
2 tbsp. sugar
2 750-ml bottle of cava
1 cup sliced strawberries
Fresh mint

Combine the first four ingredients in a large pitcher, stirring until the sugar dissolves. Add the strawberries and allow to sit for several hours or overnight. Add the two bottles of cava, stir to combine and serve over ice. Garnish with mint and strawberries.

Gadgets, Widgets and Techrats

I was lucky to have grown up with two grandmothers who enjoyed cooking, food and teaching others to enjoy the kitchen. Both were excellent cooks in their own right, but had completely different approaches to food. Each of them enjoyed cookbooks, but my paternal grandmother (Mam-ma) was a woman obsessed, so I come by the boxes and boxes of cookbooks I moved from Kansas to Texas honestly. In addition to cookbooks, she loved a kitchen gadget. When Cuisinarts were first introduced, she had one. Juicers? She juiced everything and anything for months. Breadmakers? They delivered a test model to her door. She had an array of cookware, baking pans and the many other things you would need to cook, bake and prepare a multitude of foods.

And I love kitchen gadgets, too. I don't spend a lot on high-end appliance gadgets, but I do like all of the little things that make life in the kitchen easier. When I bought an ice cream maker, some were dubious that it would collect dust. Not so. Not only do I use it regularly, but I recently purchased a second freezer bowl so I could make more ice cream. When I bought a cherry pitter, some said it was a ridiculous purchase since it only did one thing. Two things--it also pits olives. When it comes to kitchenry, I am of my own mind.

Two recent addition to the batterie de cuisine (I read Julia Child's new book--she's channeling it from the big kitchen in the sky--and she was continually talking about her beloved batterie de cuisine.) include a digital thermometer that was a gift from Jan and a potato ricer.



Jan is a great Wichita friend, but she isn't much of a cook. In fact, she isn't a cook at all. I can't even begin to tell you how many times I caught her having a Snickers bar for breakfast--that is only the beginning. Her mother, however, is a great cook who makes the best caramel candies during the holidays. Studded with pecans, they are absolute heaven. These candies have sparked endless discussions between Jan and myself on different recipes, preparations and candies we have had over the years. As a parting gift, Jan gave me what she conceived of to be a very important kitchen tool: the digital kitchen thermometer. Since moving to Austin, I haven't really done much cooking or entertaining, but now that I'm back in a house that has changed. So I used the thermometer last night for the first time when I was preparing the potato croquetas with saffron aioli and it was fantastic. I have never had such a wonderful frying experience. The thermometer has setting for both oil and candy and you can adjust the readout to a variety of angles. Thanks Jan! I absolutely love it.



A couple of months ago I took the hands-on gnocchi workshop at the Central Market Cooking School. Gnocchi is something I have always loved, but never made. I see the many, many recipes in cookbooks and magazines, and they all seem...deceptively simple. I wanted to learn from a master gnocchi maker--and I did. She taught us all the little secrets and we made three different recipes under her supervision. Something you must have to make delicious gnocchi? A potato ricer.

I asked, "Would a food mill would work?" (I already had one of those and maybe it does two jobs, too.)
"Not if you want delicious, feather light gnocchi," she replied, "You must, must MUST have a potato ricer."

I believe her. I've made the potato croquetas with saffron aioli in the past, but yesterday's batch was the best ever. Food mills and mashers mess up the starch in the potato, making it sticky and gummy. The ricer distributes it into a million little pieces in quick motion. The result is supposed to make the best mashed potatoes in the world. Will they give my mom's mashed potatoes a run for their money? Guess I'll find out.

Mangez!

Elsi's for Breakfast

The search for wonderful breakfast tacos continues--I just can't get enough. I've sampled tacos here and there and there are a lot of good ones. But, my friend Angie turned me onto the veggie chorizo and egg breakfast tacos from the coffee shop just down the street from work. It turns out, they buy them from Elsi's, a Mexican/Salvadorian place, which is pretty close to the house.

Last month, I finally went and checked out the actual restaurant and am now completely addicted and there about every week. The veggie chorizo and egg are just spicy enough and served in a flour tortilla that is slightly crispy on the outside. In addition to the wonderful tacos, Elsi's also serves delicious pancakes that have a thin crust surrounding a light, fluffy interior. They also brew regular, cinnamon and Salvadorian coffee, which is supposed to be super strong. Best news: it's completely affordable.

6601 Burnet Road
Austin, TX 78756
512-454-0747
Mon-Sat 7AM-9PM
Sun 8AM-9PM



Mangez!

Simple Starter

I'm sure that I've mentioned it before, but one my favorite things to make as a starter with cocktails or simply as part of mixed table of hors d'oeuvres is dates stuffed with a firm cheese and almonds. It really couldn't be simpler or more satisfying--the sweetness of the dates partners beautifly with the salty/savory flavor of the nut and cheese. Jennifer (J-Gar) from work is having a party tonight, so I decided to whip some up to take along. I used an aged Asiago, which is good choice, but you could also use Parmesan or Manchego. I had some Marcona almonds and their wonderful, buttery flavor was a perfect addition.

Assembly is easy. You can slice the date along the top to faciliate stuffing or just cram the nuts and cheese inside. Used shaved pieces of cheese and cut them in tiny wedges that portrude slightly from the date. Medjool dates are wonderul, but you can use anything you like.

Mangez!

P.s. The dish is vintage Ben Seibel.

Addictions

With the opening of the Museum, moving and other business, I haven't really been cooking a lot lately. At least nothing new. I have, however, found some wonderful new snacks at the store to which I have become totally addicted.


Whole Foods sells these wonderful, crispy 'chips' as part of their 365 store brand. They have several flavors, but I'm southern so of course I prefer BBQ. I could eat the entire bag by myself. (P.s. They're building a bigger and better WF five minutes from the house. Excellent.)


John (aka Twisted Tigger) introduced Danette and I to these wonderful snapea crisps when we were in Chicago in March. Luckily they sell them at several stores here, but I brought a couple bags back with me on the plane just in case. They are basically sugar snap peas that are reconstituted with rice, etc. which makes them very delicious and crisp. They're fairly healthy as well. Blame John. There is also a Caesar flavor that isn't as good.


The BEST soda in the world is Central Market's CM Organic Italian Soda. It comes in five delicious flavors, but blood orange and pomegranate are currently tied for first place at my house (with lemon a close second). The citrus flavors have large chunks of fruit floating in them! Look, you can even see it in that tiny picture!

If you come and visit, pack an extra bag because you'll want to take home some goodies on the plane.

Mangez.

Soup in Every Pot

Austin is very much is food city and I read a while back that it is also one of the most entrepreneurial cities in the country as well. No surprise then, that it is home to the Soup Peddler, a brilliant idea whose time has certainly come. Perhaps you read about the SP in Food and Wine a couple of months ago? (If not, catch the link as there are recipes as well.) Or maybe you received his new autobiography-cum-cookbook The Soup Peddler's Slow and Difficult Soups as a holiday gift? (If not, you can get for about $10 at ecookbooks [I get no kickback] or they probably have it at the library and you can copy the recipes for free.) I had heard about the SP from friends and someone I know knows someone who delivers, but apparently not on a bike anymore. But I get ahead of myself. The SP is a person who started to deliver soup via his bicycle to people in his neighborhood called Soupies. You simple place your order the week before and fresh, delicious soup is brought right to your door. Kind of like pizza, but better for you. Anyway, I'm very lucky because not only do I live close to three wonderful grocery stores, but the SP delivers to my zip and last week I made my first order. What can I say? Everyone was right: it is some of the best soup ever. I had the Armenian Apricot, which is creamy and slightly sweet, but with a background of rich onions and garlic. The Minestrone is still in the fridge and will be dinner tonight. Looks like a spot-on version of the classic Italian soup. Don't live in the delivery area? Try the recipes at home, you won't be disappointed.

Mangez!

Perfect Panini

For x-mas, I received the wonderful panini pan that Mario Batali included in his new line of cookware that is available at a couple of different places. Sur la Table (my second favorite cookware store after Pryde's of Westport in KC, MO--don't miss this place if you are traveling through. I promise its worth the stop, but they're not open on Sunday so plan accordingly.) has the line in a warm orange (and espresso) that is perfect for Austin, while Crate and Barrel has it in a bright red. Being a Sooner, I probably should have got the red, but had requested the orange before I even knew they made red. Regardless, it's fantastic: a large, cast-iron pan that is enameled on the outside with those lovely little ridges on the interior that give panini their grilled look, it came with a heavy "lid" that fits down into the pan, squashing and cooking the sandwich from the top. Ingenious. I had to give it spin. I picked up some veggie ham slices, a nice Italian melting cheese, Old Farmhouse Chutney from Stonewall Kitchens and a large loaf of country French bread (slightly softer than a baguette). I brushed the bread with olive oil, assembled the ingredients and heated the pan. It will take some trial and error, but the main lesson I learned from experience number one is that the pan heats beautifully and cooks quickly, so watch those sandwiches! Mine turned out a little darker than desired, but other than that, they were great with a crispy exterior and melted cheese inside. I have some bbq seitan (All hail seitan!) that I think I'm going to try later this week. Next week, perhaps something with fig preserves or maybe mozzarella with basil and tomatoes...the possibilities are endless.

If you need ideas, both of these books look interesting:
Panini by Jo McAuley and Great Grilled Cheese: 50 Innovative Recipes for Stovetop, Grill and Sandwich Maker by Laura Werlin.

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!

The Perfect Eggnog

My friend Alyson (of artbizcoach.com) sent me her family's famous eggnog recipe. Delicious! I asked for some details on its provenance and she filled in the blanks. This recipe is from Aunt Susan's How-To Cookbook from 1951, but Alyson's mother Barbara first made it in 1959, the first year she was married. Alyson said that it's been a part of her holiday for almost twenty years:

"We started making it in Crested Butte. Always on Christmas Eve. Then we put it out in the snow overnight. The icy snow makes the nog thicken and the flavors are just that much better in the morning. Christmas morning just isn’t Christmas without Bert’s eggnog and a good buzz."

If my family imbided, I'd certainly suggest it. Why don't you give it a try? Happy Holidays from big YELLOW bowl!

Recipe: Bert's Eggnog

6 eggs, separated
1 cup sugar
1 pint bourbon
1 jigger rum
1 pint whipping cream
1 pint whole milk

Whip cream. On mixer, beat yolks until very thick pale lemon color. Add sugar gradually, beating well until disolved. Add bourbon and run, pouring it in a very fine streat and beating constantly. This cooks the eggs, so do pour is slowly.

In a big yellow bowl, whip the egg whites until stiff and carefully fold into the whipped cream. Slowly pour the yolk mixture into the whites and cream, folding carefully. Thin with milk to the consistency you like. Refrigerate overnight, perferably outised in the snow with a foil covering. Serve in a mug with freshly grated nutmeg.

Mangez!

Dippy, Spready, Nibbly Things

With the holidays upon us, its time to entertain and everyone is looking for something new and perfect to serve. These are some recipes I like and think you'll enjoy making and serving to friends or family. One of my favorites to make, serve and eat is this delicious cherry-shallot confit. It has that sweet/savory combination of flavors that I love: wonderful, carmelized onion and shallots mixed with cherries and the subtle hint of thyme. Perfect on crusty bread slathered with a simple cheese.



One of the most amazing things about living in Austin is of course Central Market and I'm lucky enough to live just around the corner from the original. I had all of the making for the confit, but needed to pick out the cheese to go with out. Of course, their cheese department is larger than my apartment and I was instantly baffled. I usually serve it with a Machego or Parmesan, but confronted with all of the selection....I balked. Thankfully, CM has the a wonderful staff. The cheese lady asked what I was looking for and I told her about the confit. She suggested several things, but we finally settled on a Camembert made from both sheep and goats milk. Wanting to make sure that it was going to work, she opened on the packages and gave me a taste. Dense and creamy, it was the perfect foil for the confit. There are lots of cheeses that you could use, be adventurous and selective....once the onions and shallots are chopped, this goes together quickly, perfuming the house as it simmers.

Recipe: Cherry-Shallot Confit

2 tbsp. unsalted butter
8 ounces shallots, trimmed and quartered
3-4 medium onions, cut into 8 wedges (sweet if you can find them, but anything works)
1 cup dried cherries, coarsely chopped
6 sprigs fresh thyme
6 tbsp. sugar
1/2 cup Champagne vinegar
Coarse salt and freshly ground pepper

Melt butter in a medium saucepan over medium-low heat. Add shallots, onion, cherries, and thyme. Cover, and cook until shallots and onion are soft and beginning to caramelize, 12 to 14 minutes. Stir in sugar. Continue to cook, covered, until shallots and onion are caramelized, 10 to 12 minutes.

Add vinegar and 1/2 cup warm water. Cook, uncovered, stirring occasionally, until the liquid has evaporated and mixture is deep brown, about 1 hour. Season with salt and pepper. Serve at room temperature. Confit can be refrigerated in an airtight container, up to 1 week.


(Now, if you're lucky enough to have a little leftover, there are several things you can do with it, but for me its grilled cheese. Use the leftover cheese if you have some, or try and spreadable goat or a good melting cheese like fontina. Butter one side of each piece of bread, slather it with cheese and top with the confit. Fry until golden brown and the cheese is nice and melty. Divine!)

Barb-a-licious makes this dip for her annual fall party and other times during the years. It's great with Wheat Thins or some other small cracker, but I think it would also be delicious on cucumber rounds or with celery sticks for the carb-concious. She was kind enough to lend the recipe and let me publish it here. You can use the chutney of your choice, mango may be the standard, but this year she used apple and I thought it was perfect.

Recipe: Chutney Cream Cheese Spread

1 8 oz pkg cream cheese
1/2 cup chutney, apple is good
1-2 tablespoons fresh squeezed lemon juice
1/4 - 1/2 teaspoon each curry, cumin, coriander

Combine all ingredients in food processor until smooth, or a little chunky.

Other recipes on this site you might try are the pimento cheese spread or my mushroom-pecan pate.

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!

Food Food and Food

As predicted, Austin is a wonderful place to eat. And eat. And eat some more. I haven't been cooking much for myself, since I've been busy trying to get settled, but I have been exploring some of the great restaurants, grocery stores and eateries around town.



My friend Kris (aka Rakka) over at glitter pissing was excited to find the Flaming Hot Cheetos with LIMON when she moved to Seattle and told me that she had also had them in Austin. Visiting my local HEB, I found a gigantic display of them right inside the door. I wasn't steered wrong, let me tell you. These are Cheetos plus BAM and then coated in YUM.



Likewise, at a visit to the local Alamo Drafthouse, which is a theater where you can order a beer and dinner from your seat, I discovered Ace Pear Cider-brewed in Sonoma County. I had a pear cider in Washington state a couple of years ago, and since have found nothing that could compare. THIS cider was right on par and is perfect with Asian food or probably even a cheese course.

Dining out has been fun, because there are so many vegetarian options wherever I go. Just down the street is Mother's Cafe and Garden which I had mentioned being very excited about visiting. I can't seem to get over the excitement of being in a city with a plethora of vegetarian options--coming from a city of so few. What I love about Mother's so far? Chips and salsa for the table, bbq tofu sandwich and of course the wonderful veggie burger that Jennifer said is the best. All of it, so far, has been wonderful. My friend David was in town weekend before last and we had brunch there as well. The migas is wonderful, but David was disappointed that they had no jam, jelly or preserves for his toast. None?

Also close by is Asti, which is a tad expensive and very meat based. I ordered a dish of ziti, which had the option of adding sausage that I declined. I suppose I should have read the description more closely, because it comes with pancetta AND you also add sausage. Ick. But, they do have a nice array of antipasto and a wonderful wine list. I ordered a glass of prosecco to start, but it had just arrived so the waiter substituted a more expensive glass of French champagne instead. Grazi!

Other good meals at Veggie Heaven and Dog Almighty, which will do anything on the menu vegetarian, including Frito pie. Wonderful. Many (many, many) other places to explore.

Mangez!

Respite

Last week I had a nice little vaca in Chicago/Michigan, the highlight of which include a concert with Tori Amos; Paris photo exhibition at the AIC (not the Toulouse-Lautrec. blech! not blech on T-L, but the exhibition was just boring.); a weekend at Margaret's family's lake house with a whole gaggle of fun people; thrift shopping with Michael, Ryan and Emily; and dinner at Green Zebra (more below). It was nice to leave all of the stress and disorder of packing and moving behind for a couple of days and just....relax.

At the lake house, which is in Holland, Michigan right on the edge of the faucean (faux+ocean=faucean) that is Lake Michigan, everyone pitches in to cook. There is always plenty of sweets, some salting things and more than the crew could possibly eat in three days. On Saturday night, there was some sort of pork on the grill and fresh corn from the farmers markets, plus new potatoes, and Tracy's Asian salad. Sean made a fun Champagne cocktail that was pretty as well as delicious.



I made some peanut noodles that we munched on for the weekend as well as pecan crispies, which are my favorite cookie, despite the fact that they contain no chocolate. Sunday night, John and I cooked a classic southern menu that included mac 'n cheese; Oklahoma hushpuppies (okra fritters); tomato salad; cucumbers in vinegar and fried zucchini. We started with pimento cheese which I molded into the State of Texas per Christine's creative suggestion. For dessert, it was Sex in a Pan, which is the name my college friends gave to one of my mom's classic dessert she calls Four Layer Pie. It really is that good.



Back in Chicago and running around with Michael and Ryan, I had one my favorite dishes from the newly remodeled Joy's Noodles and Rice in Lakeview: Phuket Noodles. I've never seen these on another menu and can't manage to track down a recipe, but they are comprised of delicious spinach noodles, vegetables and tofu in a yellow curry. MMMMM.

Tuesday night we went to Green Zebra which is the new restaurant by Shawn McClain, chef of Spring, and has a vegetable focused menu. It's the reversal of most menus in that it has one or two meat-based dishes and the rest are vegetarian. There are three small-plate course to choose from, which progress from light to heavy, each involving a unique twist on fine ingredients. I started with the avocado panna cotta which was rich and heavenly and topped with spicy, sweet onions. My second course was the crispy sweet potato dumplings in a dandelion miso broth which was followed by the grilled mushrooms with polenta. We each tasted the other's choices and the stand outs were the inside-out coconut spring rolls (not on the on-line menu), the blue-cheese cake and the....let's face it, everything was very good and aesthetically presented. It is a little costly and not somewhere you would eat every week, but well worth a visit. On-line reviews remarked that the service was spotty, which we didn't find to be the case until we were ready to pay the bill. Where do those waiters go once your credit card is on the table?

Returning home, I have a lot of food memories to comfort me as I pack and move.

Recipe: Champagne cocktail


Recipe: Sex in a Pan, aka Four Layer Pie
This is one of my mother's classic desserts. In addition to the chocolate version, she also make lemon and banana. Often, I would return to school from home with a pan of this to share with friends who thought it was so good they dubbed "sex in a pan." It is very good, but it should be pointed out that most of them were virgins.

Crust, Layer One:
1 cup flour
1 stick butter
1/2 cup chopped pecans

Cut together with knives or a pastry cutter and press into a 9x13 pan. Bake at 350 degrees until golden brown.

Layer Two:
8 oz. cream cheese, softened
6-7 oz. Cool Whip
1 cup powdered sugar

In a big, yellow bowl, mix together all three ingredients and spread on top of COOLED crust.

Layer Three:
One large chocolate Jell-O pudding mix, COOLED.

Layer Four:
6-7 ounce Cool Whip.

Chill and garnish with additional chopped pecans, chocolate shavings, etc.

Recipe: Pimento Cheese Spread
This version of the recipe is from Frank Stitt's Southern Table, but you can't go wrong with your own combination of cheddar cheese, mayo (John insists on Miracle Whip, which has a sharper flavor, but its all about preference) and pimentos. The cream cheese in this version is a nice addition.

1 lb. yellow cheddar, grated
1/4 lb. cream cheese, softened
1 tsp. white pepper
3 roasted bell peppers from a jar, coarsely chopped
1/2 cup mayo or Miracle Whip
1 tsp. sugar
Splash of hot sauce
1/8 tsp. cayenne

Combine all ingredients in a bowl and stir to combine. Serve with celery stick or crackers. It also makes a wonderful sandwich filling, especially on toasted bread.

Mangez!

I Said "Probably" My Last Post...

...but you should have know better.

Last week I made a trip to Austin to look for a place, which was very fun. My new apartment is in Hyde Park and there is a bus route that runs right into campus and to the front door of my new office. Perfect! Plus there are lots of restaurants right next to the house, including Mother's Cafe and Garden (which my new co-worker Jennifer says has the best veggie burger in the world) and Hyde Park Bar & Grill which supposedly sells battered fries. Decadent! There are also several coffee shops and various niceties that will make Austin an easy transition. I met Jennifer and Gabrielle (another of my new coworkers) at Dolce Vita for coffee, but they also have a case full of luscious looking gelato and another filled with pastries. Morning coffee on the way to work?

Also, while I was there I popped into Central Market to have a little peek at what is supposedly the best grocery store in the country. Friends had told me about this place, and I had read about it in magazines and guide books, but nothing prepared me for the reality of the monster that is Central Market. What I found:
At least a dozen different varieties of apples
FOUR kinds of fingerling potatoes
A great sauce bar with all sorts of treats
A cheese shop bigger than my house
Pastries, cakes and more
Olives? Why yes, an olive bar with over twenty varieties
Breakfast tacos in the cafe on CM's homemade tortillas
The chef's case where you can pick up food to go

It was amazing and I know everyone is SICK of hearing about it, but it is fantastic and I can't wait to shop there. I also popped into the Wheatsville Co-op, which was all bulk items and BO (as you would expect), but lots of great things in the deli, freezer and nut butter bar with about ten different types of nut butter. You'll be seeing me there as well!

Thursday night, my friend Katie's Austin pals April and Angie were kind enough to meet me for dinner. We went to Polvos for Tex-Mex and it was delicious! They have an awesome salsa bar and my veggie enchiladas were super-tasty. Only problem was that our waiter was grumpy, but we didn't let that bring us down. After, we popped into LoveJoy's Tap Room for a beer where their friend Josh caught up with us and then over to Casino where we sat upstairs in a room decorated in a cheap, hell motif. Fun! Austin is going to be great...

Mangez!

big YELLOW bowl on the move

Believe it or not, I'm relocating the 'corportate offices' to a city that loves food--Austin, TX. There is so much to eat there, I don't know where I'll start. I'm looking forward to shopping at Central Market (The grocery store of grocery stores. I was reading in a guide book that they stock 175 different olive oils. 175!); Whole Foods Market, which is based in Austin and features the largest store in the company; and Wheatfield Co-op. Plus tons and tons of great restaurants, bakeries, take-out....I'm going to get HUGE.

This will probably be the last post until I get settled in Austin.

Mangez!

Dining in Madison

Mitchell, Barb and I escaped the hot, humid climes of Kansas for a long weekend in Madison, WI to visit our friends Jessie and Dave. It was my first trip and we had a wonderful time and consumed lots of great food. Here are the highlights:

We had breakfast on Saturday at the Monty's Blue Plate Diner, which served a fantastic breakfast, plus had pies of all sorts and array of vegetarian sandwiches. These included a bar-b-qued seitan sandwich and the Sheldon, Reuben's vegetarian cousin which we sampled later in the trip. The decor was fun and kitschy, with kettles, blenders and other kitchen gadgets outfitted with neon.



For dinner, it was slightly more exotic fare as we sampled east African delights at Buraka. Barb had a Dark & Stormy, which was spiced rum in ginger beer, setting her off on the trail for the best ginger in Wisconsin. (We sampled several before the trip was over) Jessie had a Tusker beer, the flavor of which was a little je n'ais sai quoi? The label, however, was fabulous. Wanting to sample everything, I ordered a combination plate with vegetarian peanut stew and misirwot, served on a piece of their wonderful sourdough flatbread called injera. Tasty and delicious, the misirwrot was a spicy concoction of vegetables and I loved every bite.





Afterwards, we hit Ella's Deli for some ice cream. This kosher establishment not only serves wonderful food, but does it in an environment that is insane. All around you, creatures bob and move, including the family of feet pictured below. The scheme includes giant bananas, sinister clowns and is replete with its own merry-go-round out front (sorry, ice cream not allowed.) And the ice cream?! I had the dark chocolate made with three different kinds of chocolate and it was perfectly creamy and smooth.







Sunday morning means brunch, but at an Asian restaurant? Firefly is a chic little eatery that serves an exotic brunch menu tinged with the flavors of the east. The draw was marscapone stuffed French toast, but I ended up getting the Breakfast Moo Shoo which was eggs, vegetables and hoisin sauce with the little pancakes to wrap them in. A wonderful twist on one my favorite dishes. And did I mention the mimosas? Exotic flavors like guava and pomegranate...





I think everyone's favorite meal was at Himal Chuli, one of two sister Nepalese restaurants in Madison. The food is mostly Indian in flavor and form, with a touch of Chinese. I started with some samosas, which were delicious, crispy and light. A small cup of dal followed and for the main course I had a seitan kabob: perfect pieces of seitan that had been cooked in a spicy mixture of tumeric and curry. Whole wheat flatbread on the side. Everyone agreed that if we'd eaten here on the first day, we wouldn't have eaten anywhere else. After dinner, we headed over to Crave Restaurant and Lounge for a nightcap. This corner bar has swanky sofas, great lights and an amazing list of cocktails. I ordered a Mandarin Martini (even though I try and resist any cocktail named a martini that isn't) which was fantastic though--fresh squeezed oj with a kick.







One of the best meals of the trip was at Jessie and Dave's cute apartment. Dave made vegetarian koftas which were very tasty and Jessie put together a lemon spaghetti from Giadi De Laurentiis' cookbook that was a birthday gift from us this year. Both were absolutely wonderful and it was a pleasure to sit around a table with friends and enjoy good wine, food and conversation.

Recipe: Zucchini-Tofu Koftas (comments are Jessie's)

Super fresh and yummy from the Moosewood Cookbook. For all of the herbs and spices they don't normally have on hand, J&D went to the co-op where they sell them in bulk and got only what we needed.

2 cups grated zucchini (about 1 medium zucchini)
6 large garlic cloves, pressed or minced (but Dave used 2 tbsp. of minced packed garlic)
2 tbsp. olive oil
1 tsp. ground fennel seeds
4 tsp. ground cumin seeds
1 tsp. cinnamon
1 tsp. turmeric
1 tsp. dried mint (or 1 tbsp. fresh)
1 tsp. salt
1/4 tsp. cayenne
2 blocks tofu, pressed and dried
2 tbsp. unbleached white flour
1/2 cup chopped cashews, walnuts or pistachios (we like the cashews!)

Preheat oven to 350 degrees.

In a heavy skillet,saute the zucchini and garlic in the oil, stirring often until most of the moisture has evaporated (5-10 minutes.) Add the spices and cook for one more minute, stirring constantly. Place in a bowl. Crumble in the tofu, add the flour and nuts, and mix well.

Form the mix into golf ball-sized balls (they said walnut, but I think more people can relate to a golf ball than a walnut. Hmf.) Place on an oiled baking sheet and bake until firm, about 20 to 30 minutes. Use this time to make all sorts of ball jokes.

Moosewood suggests the Sweet and Sour Tamarind sauce on page 312. We put out soy sauce and Annie's Sea Veggie and Sesame Vinaigrette, which is the greatest dressing of all time, and it was dee-lish!

Recipe: Lemon Spaghetti

A great meal for those nights that your kitchen is hot and you're in no mood to cook. For non-veggies, goes well with grilled fish. For veggies, really good with koftas or Katie's crunchy tofu.

2/3 cup olive oil
2/3 cup freshly grated Parmesan cheese (or we use Asiago)
1/2 cup fresh lemon juice (from about 2 lemons)
3/4 tsp. salt + more to taste
1/2 tsp. freshly ground black pepper + more to taste
16 oz. dried spaghetti
1/3 cup fresh basil (we can't keep basil, so we always omit)
1 tsp. grated lemon zest (from your 2 juiced lemons)

In a big YELLOW bowl, whisk the oil, cheese, lemon juice, salt and pepper to blend. Set sauce aside. (It can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temp before using.)

Cook spaghetti, and when draining, reserve 1 cup of the cooking liquid. Add spaghetti to the lemon sauce and toss with the basil and lemon zest. Toss with enough reserved cooking liquid ( 1/4 c at a time) to moisten. Season pasta with salt and pepper to taste. Serve and enjoy!!!

**I omit the basil and the cooking liquid. I find that the pasta and olive oil blend well together as is, and do not need to be moistened. Maybe if you were making it ahead of time, but we have always ignored this step.

Mangez!

Perfect Summer Meal

People often make fun of me because I seem more interested in documenting the table setting or food, rather than the guests. For this dinner I made a concerted effort to wait until everyone was seated before photographing all of the wonderful food on the table, but something went awry and I somehow didn't end up with a photo. Promise I did it.

What is the perfect summer meal, you ask? I would say that it is one made of garden-fresh produce and shared with friends. On Saturday, my parents came for a visit and we did fun things like fix my garage door and replace the lights in the garage. But, dad also brought three sacks of goodies: tomatoes, squash and okra. We had been talking about going out for dinner, but instead I put together a quick meal for friends who responded to a hasty invitation.

The menu was simple and thrown together quickly, with the centerpiece being the aforementioned vegetables. Here goes:

Olive and pickly things
Pimento cheese stuffed celery (a Southern staple)
Simple salad greens dressed with oil, red wine vinegar and garlic
Pan seared zucchini and squash
Mixed tomato salad with feta and basil, dressed with lemon olive oil and champagne vinegar
Deviled eggs
Oklahoma Hushpuppies

The last entry was really the star of the evening and is in actuality a recipe for 'okra pancakes' from Scott Peacock (what a great name) and Edna Lewis' book The Gift of Southern Cooking: Recipes and Revelations from Two Great Southern Cooks. If you aren't familiar with these two cooks, I advise you to pick up a copy of this book as both are experts on Southern cookery and have a rare friendship despite the multiple decades that separate their ages. Barb took one bite of the pancakes and said, "These are Oklahoma hushpuppies, " and I quite agree. There are many wonderful methods for preparing okra, but I think this is one of the simplest and not surisingly, most delicious. Even if you think you don't like okra, which I can't imagine, I'm sure this recipe will seduce you.

Recipe: Oklahoma Hushpuppies

1/2 cup stone-ground white cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons coarse salt, plus more for serving
1 teaspoon baking powder
1 large egg, lightly beaten
2 1/2 salt (separated)
2 cups thinly sliced okra (about 1 pound)
1/2 teaspoon freshly ground pepper
Peanut oil, for frying

In a big yellow bowl, combine the cornmeal, flour, 1 1/2 teaspoons salt, and the baking powder. Whisk to combine. In a small bowl, whisk together the egg and 1/2 cup water. Stir the egg mixture into the dry ingredients.

In a small bowl season okra with remaining 1 teaspoon of salt and the pepper. Toss to combine, and fold into the batter.

Heat 1/2 to 1 inch of oil to very hot. Working in batches so as not to crowd the pan, spoon the batter by 1/8 cup into the hot oil. Fry until golden brown, 1 to 2 minutes per side. Remove from oil with a slotted spoon and drain on paper towels. Sprinkle with additional salt if desired, and serve immediately.

Mangez!